Friday, 31 October 2014

Mishti Doi

Mishti Doi - Tanushree Aich
2 litres
2 tablespoons
Seedless dates
1 tablespoon

Step 1Boil milk in a deep non stick pan on low heat, stirring continuously, till it reduces to half.
Step 2Add sugar and stir to dissolve it.
Step 3Take the pan off the heat.
Step 4Boil dates in ½ cup water till soft.
Step 5Cool and puree.
Step 6Transfer the milk into a large bowl and let it become lukewarm.
Step 7Add date puree and mix well.
Step 8Add homemade yogurt and mix well.
Step 9Pour into individual earthenware bowls and keep in warm place to set.
Step 10Take care not to shake the bowls.
Step 11Once set you can chill in the refrigerator.
Step 12Serve chilled.

Sopoorkooka Pachetti

Sopoorkooka Pachetti - Maya Rupesh
Peel d skin of kook n cut it to cubes wash well ...strain it add salt n keep aside..grind coconut turmeric n red chilly to a fyn past boil this adding enough water. .n salt.. after some tym add beanten curd or butter milk..season wd mustard seeds methi n curry leaves. .lastly fry d sopoorkooka til brown. .add this to d gravy just before the lunch

Badam Burfi

Badam Burfi - Nayana Kamath Pai

soak one cup of almonds in hot water for about 30 mins and peel the skins....then grind it with enough milk..about half a cup approximately to make a fine paste..then add to the paste 1 and 1/2 cups of sugar and run the mixie again till all the sugar is a pan warm about two table spoons of ghee and add this paste to it...keep stirring on a low flame till the mixture leaves the sides .....add a pinch of cardamom...mix well and then flatten the ready mixture on a greased thali...after a while cut into desired shapes...

Vishu Kalan

Vishu Kalan - Priya r Shenoy

cook ripe mango.... jackfruit seed and cucumber adding sufficnet water along vth salt n haldi..
grind coconut +jeera + green chillies +1 teasp red chilli powder..... to a smooth paste...add dis to d coked veg mix...let it boil...add thick curd....mix well n turn off ....seaon vth mustrd ..curry leaves ...few red chillies n methiseeds....

Chicken Masala

Chicken Masala - Nutan Shenoy-Kini

Marinate chicken with haldi, lemon juice, salt n gg paste. Keep aside.Saute chopped onions till well-browned (tambde bhazuka). Add chopped tomatoes, mix well, fry n cook till mushy. Cool n grind to a paste adding more ginger n garlic, if required. Add a bay leaf or 2 in oil in a kadhai.When the colour changes add the ground masala and let it fry for a few minutes first on hi flame fr 2-3 min till masala boils n then on sim till you see the emulsion rising up. Add a paste of bedgi n kashmiri chillies in a 50-50 ratio. Fry well. Add the marinated chicken n fry well till the chicken is well coated with masala. Now add Everest Chicken Masala or Kitchen King Masala. Mix well. In the meanwhile, boil water. Add the hot water to the masala as per your desired consistency. Cook till done. Top with lime juice. Garnish with chopped cilantro n serve hot.

Mitta Gallele Avaale (Brined Goosberries) Kadi

Mitta Gallele Avaale (Brined Goosberries) Kadi - Rajani Dinesh Kamath

The brined Gooseberries should be kept immersed in water for half an hour. Clean them. remove the seeds and keep the pulp ready. Roast the 1tsp Jeera, 5-6 Pepper corns. Grind 2tsp grated coconut, red chillies, Pulp of brinded berries. Add water for the needed consistency. Bring it to a boil. Add salt if needed. Season with mustard and curry leaves. The Garlic seasoning also can be done.

Sabudana Wada

Sabudana Wada  -  Suman Bhat

Recipe :
1 cup sabudana washed drained and kept aside for an hour To this add.3 medium boiled potatoes ,1 tsp jeera,1/2 tsp haldi ,2 tbsp Crushed peeled roasted peanuts ,salt green chilles and corriander leaves as per taste and lemon juice of one full lemon.Mixmake batter .If ur potatoes were hot...keep in fridge for an hour then make flat balls and deep fry.If u used pre cooked and cooled potatoes then u can make vadas right away.Serve with ketchup of green chutney of ur choice.

Fish Pickle

Fish Pickle - Nutan Shenoy-Kini

For 1 kg boneless kuppa fish :Pepper pwdr - 1tsp
Turmeric pwdr -1 tsp
Salt -1 tsp
Oil - as reqd.
Mustard seeds - 2 tsp
Sliced ginger - 2 tsp
Chopped onion -1 cup
Garlic cloves - 4 tsp (chopped)
Vinegar - 1/2 cup
Sugar - 1 tsp
Salt - as reqd

Grind to a paste :
Chilly pwdr - 1/4 cup
Kashmiri chilly pwdr - 1 tbsp
Ginger (sliced) - 1/4 cup
Mustard seeds - 1 tsp
Methi seeds - 1/2 tsp
Vinegar - 1/4 cup

Method :
Cut fish into boneless bits. Wash clean and marinate with salt, pepper & turmeric.
Deep fry fish pieces n drain on tissue.
In the oil in which the fish was fried, fry mustard seeds, onion, ginger & garlic, one by one.Brown onions well.
Add ground paste and fry over low flame till the mixture leaves the sides of the pan.
Add vinegar, salt and sugar and mix well.
Let it boil once. Remove from fire.
Add fish into gravy when its warm.
Mix well.
Let cool. Store in air-tight bottles.
PS : Add a little more oil to the pickle, not just bare minimum, if you want it to last longer. No using moist spoons & no exposing it to moisture plz.

Pepper Paneer Dry

Pepper Paneer Dry - Shamala Bhat
200 gms Soft fresh Paneer(Cottage Cheese)

1 large Onion
Curry leaves
for the batter:
1/4 cup All purpose flour
2 tbsp. Corn flour
1/4 cup Water, approx
1/4 tsp Pepper powder
1 tsp Ginger-Garlic paste, optional
Salt to taste
2 tbsp All purpose flour, to dust
Oil, to deep fry

Other ingredients:
4-5 Garlic cloves, finely chopped
3/4" Ginger, finely chopped
2-3 Green(or red) chillies, finely chopped
1 tsp Celery(or thick Coriander stems), finely chopped
1 tbsp Vinegar
1 tbsp Soya sauce
2-3 tbsp Tomato Ketchup
1 tbsp Red Chili Sauce or 1-2 tsp Red Chili paste
1/4 tsp freshly ground Pepper
Salt to taste
2-3 tbsp Oil


Cut a large onion into large 1" cubes and separate into layers.
Cut paneer into 2" rectangular slices and keep it aside. Roll the paneer pieces in dry flour so that they will become dry.

Take a bowl and add corn flour,all purpose four, ginger-garlic paste(if adding),pepper powder and salt and add 1/4 cup of water and mix it nicely to form a thick coating batter, beat the batter nicely with out any lumps. Do not make this batter thin as it will not hold the coating. So add the water in stages to get a thick coating consistency.

Heat oil in a deep curved pan for deep frying.

Dip the paneer slices in the maida batter and deep fry they turn light golden brown in color. Do not clutter the pan with more pieces.You can even deep fry for but long but I love the paneer pieces really soft so I fry until light golden in color. Drain the paneer pieces on to a kitchen napkin.
Heat oil in a deep vessel and add finely chopped ginger, garlic,celery and green chillies and fry until light brown in color.

Add diced and separated onions and fry on high fame for a minute

Reduce the flame or remove the vessel from heat and add vinegar, soya sauce, tomato ketchup, red chili sauce(or paste), salt and pepper. Remember that all the sauces contain some salt, so do not add more salt. Return to heat and mix all the sauces nicely on low flame for a minute

Add the fried paneer pieces and increase the flame and stir fry for 1-2 minutes and garnish it with fried curry leaves.

Almond Basundhi

Almond Basundhi - Shwetha Amit Pai


3 cups water or 750 ml
4 tablespoons corn flour
1 tin nestlé fat free sweetened condensed milk or 405 g
¼ cup ground almonds or 25 g
1 teaspoon lemon juice
½ teaspoon ground cardamom
6 tablespoons pistachio nut or 50 g, crushed (optional for garnishing)

In a medium sauce pan whisk Water and Corn flour, add NESTLE Fat Free Sweetened Condensed Milk and bring to a boil over medium heat, about 10 minutes.
Add Almond Powder, Lemon Juice, Cardamom and cook for another 5 minutes.
Remove from heat and transfer to individual serving dishes and allow to cool slightly.
Optionally decorate with crushed nuts before serving.

Kayi Rasa

KAYI RASA - Anuradha mudalagiri Kamath

Mix different types of vegetables except for brinjal and cook by adding salt.
grind half coconut,tamarind and green chillies according to your taste..before taking out add 2tsp sesame seeds and 1tsp chana dal fried in 1 tsp oil.grind to a fine paste.
Add the ground masala to the boiled vegetables..season with mustard seeds,curry leaves and if desire jeera too.


KADAI PANEER - Vidya Nayak Shenoy

Heat ghee, add garlic paste let the raw smell disappear, now add coriander n red chilli pd, add green chillies, chopped ginger,saute now add chopped tomatoes add kasuri methi salt n garam masala , Now the kadai gravy is ready, In another kadai heat ghee n saute finely chopped onions add capsicum , shredded ginger add kadai gravy n simmer Now add coriander leaves, paneer adjust salt n add 1/2 cup MILK n fresh cream.

Dry Cashewnut Masala

Dry Cashewnut Masala - Shwetha Amit Pai

IngredientsCashewnuts : 2 cups
Coriander seeds : 1 tablespoon
Cumin seeds : 3 tablespoons
Black peppercorns : 10-12
Fennel seeds (saunf) : 1 teaspoon
Clove : 1 Dried
red chillies : 3-4
Oil to deep fry
Chaat masala : 1 teaspoon
Black salt (kala namak) to taste
Curry leaves : a fistful
Sugar 1 teaspoon

Step 1
Dry roast coriander seeds, cumin seeds, peppercorns, fennel seeds, clove and red chillies till fragrant. Cool and powder. Heat sufficient oil in a kadai and deep fry cashewnuts till light golden. Drain and put into a bowl.
In the same oil, fry the curry leaves and set aside
Step 2

Add 2 tsps of the powdered spices, chaat masala, black salt, curry leaves and sugar and mix well. You can store the remaining powdered spices for use later. Let it cool slightly, then store it in an airtight container.

Qurbani ke mutton ka salan..

Qurbani ke mutton ka salan - Nutan-Shenoy Kini


  • Marinate meat with turmeric, salt, gg paste n a lil curd. 
  • Keep aside. Pressure cook to 3 whistles. Grind onions to a paste. Saute well till the paste is brown. Puree tomatoes. 
  • Add to the browned onion paste n fry well. Now add a paste of ground bedgi n kashmiri red whole chillies. Fry well. 
  • Add the cooked meat. Add haldi. Adjust salt. Fry well in the masala till meat is well coated. 
  • Now dry- roast akha garam masala. Powder. Add to the salan. Mix well. Cover immed to retain the fragrance. 
  • Another 2-3 min n put off flame. Garnish with chopped cilantro n serve hot with steamed rice rotis or rice bhakris.

Saturday, 11 October 2014

Samudra Methi Bhaji

Samudra Methi Bhaji - Prasad Naik


Before you wash Methi, treem off the roots if they are brown at the end, open the Bunches and Wash this tender Methi in big vessel so that sand settles down. Strain the same in strainer so that no sand is stuck to white roots.

Heat 2 tbsp of oil in a vessel, add 2 chopped onions and green chillies. Saute till onions are translucent. Do not over cook onions. You should feel the onions in Methi Bhaji. Add washed Methi and 10 pods of garlic saute for 5 minuses. Add 1/4 tsp of haldi, 1/2 tsp of garam masala, salt to taste. Caution, since this Bhaji though you have taken 25 small bunches, it gets reduced to half in qty. So be careful in adding salt. Do not lid the vessel and saute till Methi is cooked. It doesn't take time sncee it is very tender. Finally add fresh grated coconut about 1/2 cup or more as per your taste, mix well and put off the gas.
Your Samudra Methi Bhaji is ready to serve. Enjoy with Fulkas or Parathas or even with what we call it Varan Bhaat.

Funnel Cake

Funnel Cake - Brenda Shenoy(paula deens recipe)
2 cups milk
1 egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon sugar
1/2 stick (4 tablespoons) melted butter
Powdered sugar, for topping

Combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.

Jaggery Pongal

Jaggery Pongal - Sobha P Shenoi

1 cup raw rice washed and drained
1/2 cup yellow moong dal/pesara pappu
1 1/2 cup grated jaggery
4 1/2 cups water
1/4 tsp salt
1/2 tsp cardamom pwd
3 tbsps ghee
12-15 cashewnuts
2 tbsps raisins/kishmish

Heat a pan, add 1/2 tbsp of ghee and
toast the cashewnuts and raisins till golden brown. Remove from pan,
keep aside. In the same pan, add the moong dal and roast till its
lightly red. Remove.
Heat a vessel, add grated jaggery. Let the
jaggery melt over slow flame till its sticky on touch. Don’t over cook
it, it should basically completely melt. Strain the jaggery and cool.
In a separate vessel, bring water to a boil.
Lower heat, add the rice and washed moong dal to the water. Cook till
the rice is soft and the mixture turns thick.
Reduce flame to low, add the jaggery syrup
to the cooked rice and dal mixture and mix. Add the cardamom pwd, salt
and toasted cashews and raisins. Let it cook for 2-3 mts and turn off
Serve warm or bring to room temperature and refrigerate until chilled. It tastes good both warm and chilled.

Egg Masala

Egg Masala - Roopa Nitin

Grind 1cup coconut 5 red chillis 1/2tsp jeera 1tsp coriander seeds 2clove cinnamon 1 tomato 1tsp fried gram 
Fry 1 finely chopped onion and 1tsp gg paste add masala cook
Add boiled eggs garnish with coriander leaves & lime juice

Crab Sukha

Crab Sukha - Shraddha Ashwin Prabhu

1 Kg of crab 
For Seasoning:
1 tbsp Oil
1/2 tsp mustard seeds
Some Curry leaves
1 large Onion (sliced)
1 tsp Tamarind Paste (small lemon size tamarind soaked in 1 cup of water)
For Grinding :
2 tbsp Coriander seeds
1/2 tsp Cumin seeds
1 1/2 tsp Poppy seeds
1/4 tsp Fenugreek seeds
1/4 tsp Mustard seeds
10 to 12 Kashmiri Chillies
4 to 5 pods of Garlic
1/2 cup grated Coconut

Clean the crab neatly and cut n Drain and keep it aside.Take a large size kadai . Heat oil, then add seasoning of mustard seeds once it starts to splutter add curry leaves.Add sliced onion and fry. No need to brown it just when it turns pink add the washed and drained crab.
Now mix tamarind paste in 1 cup of water, dissolve salt (as per taste) and pour it over crab and close the lid.Let it cook for about 15 to 20 mins occasionally turning it. Don't forget to close the lid since we have added little water the crab cooks due to steam.
Now when the crab is getting cooked take another pan and dry fry or roast without oil all the ingredients for grinding except coconut on a low flame for abt 2 to 3 mins. A nice aroma will tell u its done. Let it cool.Grind the roasted ingredients into powder.Now fry coconut in the same pan till golden brown on low heat.Once the crab is cooked add the powdered masala to the crab. Mix well.Now grind fried coconut coarsely and add it to the crab. Mix well and if any water is left over let it dry while stirring over high flame.

Veg Kheema

Veg Kheema - Shraddha Ashwin Prabhu

Ingredients :
Soya chunks – 1 cup
Peas – 3/4 cup
Red onion – 1 large, finely chopped
Tomatoes – 2 large, chopped
Ginger – garlic paste – 1 tsp
Bay leaf – 2
Black peppercorn – 2-3
Green chillies – 2, chopped
Cumin seeds – 1 tsp
Red chilly powder – 1/2 tsp
Coriander powder – 1 1/2 tsp
Turmeric powder – A pinch
Salt – to taste
Thick curd – 2 tbsp
Lemon Juice – 1/2 tbsp
Kasturi methi – 1 tsp, crushed
Garam Masala powder – 3/4 – 1 tsp
coriander leaves-to garnish
Oil – 2 tbsp

Method :
Heat water in a pan. Put soya chunks in it for 4-5 mins on medium heat, to soften. Once it fluffs up, let it sit in warm water for another 5 mins. Then drain and squeeze the soya well and put soya chunks in a chopper.
Heat oil in pan. Add cumin, bay leaf and black peppercorn. Let the cumin splutter. Then add the chopped onions and green chilies. Fry till it turns pink, on low heat. Then add ginger garlic paste and let the mixture turn
brown, stirring in between.
Now add chopped tomatoes with a pinch of salt and spices, except garam masala. And cook till the tomatoes turn soft. Add few drops of water, if the mixture dries up.
Add green peas and 1/4th cup water. Cover and let it cook for about 5 mins.
Now add the soya and salt. Mix well and cook for another 2-3 mins. Now remove from heat and add well beaten curd.
Add lemon juice and garam masala powder and mix it well.
Finish by adding kasturi methi, crushed between finger tips to release maximum aroma. now add coriander leaves.

Thila Undo(Till Ke Ladoo)

Thila Undo(Till Ke Ladoo)  - Radhika Shenoy

4 cups sesame (til) seeds
1/2-cup water
1/2 powdered jaggery
Cardamom powder
Cashews chopped into small pieces

Take a saucepan and heat it on the middle flame.Boil water with jaggery to make syrup. Heat till it becomes thick(paaka).Roast sesame seeds , cashews in the other saucepan till they become light brown.Add these seeds, cardamom and fried cashews to the syrup and mix.Let it cool for some time and make balls.

Bittergourd bits

Bittergourd bits - Roopa Suraj

Recipe from Jaya V shenoy's cookbook..... 

Method : 
Cut 4 bittergourds into 2'' pieces, wash & cook till tender.... drain the water...retain the lower layer & discard the seeds above.,in each bit....Roast 16 red chillies,1 tbsp urad dal, 1 tbsp coriander,, small piece asafoetida, a small piece turmeric....seperately with little oil....powder these in a mixer...add salt to taste.... stuff all the bitter gourd bits with the pdr.....prepare seasoning with mustard & curry leaves with oil in a pan, ....put the bits in the pan..add juice of (lime size) tamarind, & a big piece jaggery....mix well.... cook covered...stirring occasionally.... when all the water evaporates,remove from fire.

Kayi Holige

Kayi Holige - Vidya Nayak Shenoy
For the filling...: Grated coconut 4 cups grind to a fine paste without adding water... Heat 1 cup water n add 1 kg. Jaggery n get to the syrup consistency now add the coconut n saute till it becomes thick.. add 4 tbsp rice pd.. to make it a bit sticky .. add cardamom pd..n handful of Khuskhus ( Poppy seeds )... now make round balls...
Now for the outer covering.. Prepare the dough with 1 cup maida as v do for the normal ubbatis..

Sweet Potato Ada

Sweet Potato Ada - Kanthi Sidan

here:2cup rice flour 1/2 cup grated coconut,1/2 cup jaggery,1/2tsp elachi powder,a pinch of salt and cooked sweet potatoes3. Mix all this with enough water.heat thawa and take half this and spred on thawa with wet hand.put 1tsp ghee on it.close the lid.when done 1 side flip it.for tea time this is yummy snack.


Make square pieces of baingan &deep fry & keep aside .dry roast peanuts & powder ..heat oil add methi seeds, mustard, red chilli ,green chilli, kadipatta & chopped onion &saute .once the onion is transparent add jeera powder , haldi , tamarind pulp add a little water & fried baingan mix &salt, add peanut powder ,roasted white til & coo k for 2/3 minutes & dish is ready which goes well with chapathi & rice.

Turiya patara nu sak

Turiya patara nu sak - Dipali Patel
Recipe .
Hot 5 table spoons oil in a nonstic pan. 
Now Add rai - jira - hing .
Add finely chopped 2 big onion' then 
2 teaspoons of fresh garlic paste 
Add finely chopped 2 big tomatoes 
mix well with adding salt - turmeric powder - red chilli pwd - all as per taste. 

Now add peeled n finely chopped green fresh turai . 
Fix all well n let it cook. Meanwhile make very thin patara roll ( patrado ) as you want make with besan or rice flour.. choice up to u for patara. Now cut patara in small round without steaming rolls. Assemble all rolls on turai sabji mixer n add little bit of water in middle of nonstic pan then cover the pan with still lid. And let it be cook for 5 minute. Don't stir it. After 5 minutes you can see patara is shifted then stir it ltl bit. But very carefully . Then it will take 5 more minutes to serve. We can add sugar n lemon juice as we r guju people. 

Ragi Flour(Roasted)Ladoos

Ragi Flour(Roasted)Ladoos - Shyamala Shenoy

Recipe : 

For 1/2 cup of grated coconut add powedered jaggery as per your taste,cashew nuts (optional) cardmom powder n mix well.. Now add 3/4 cup of Ragi hurihittu i.e roasted ragi flour (This is easily available in markets here in B'lore)..If required add more flour .Add 2 spoons of water.. Mix well ..Take little mixure in ur right hand n make laddos by gently pressing it.

Osmania Biscuits

Osmania Biscuits - Sarita Bhat

Ragi Duddali

Ragi Duddali - Laxmi Bhandary

1 cup ragi, 1/2 cup coconut gratings, 1 ball jaggery (according to your taste), 1 tsp cardamom powder, 2 tbsps ghee. 4 - 5 almonds (optional) finely chopped.

Soak ragi in water for 2 hours. Grind with coconut gratings finely. Strain the ground ragi to a strainer and collect the extract in a digchi. Repeat the process 2 or 3 times, adding water. Add crushed jaggery to the extract and cook on medium flame, stirring constantly till it thickens. Cook for another 5 minutes in low flame. Then add cardamom powder. Add 1tbsps of ghee, and stirring constantly till the sample fails to stick to fingers when touched. Then transfer to a thali smeared with ghee. When cool, cut duddali in to pieces. Garnish with chopped almonds.

Sajjige Rotti

Sajjige Rotti - Supriya Bhat

I glass - I use a 180 ml drinking glass - suji.. I used khandva suji.. But fine or coarse anyone can be used.Sugar - 4 tsp
Curd - according to the need or at least 1/4 glass is a must
1 green chilly
Coconut gratings.

Mix curd with sugar, salt, finely chopped green chilly soji and grated coconut to have a thick consistency
On the pan, I use iron one.. It should be properly heated. Smear enough ghee... I spread the dosa using a giant spoon, tablespoon kinds. But most experienced hands here hathana pathlyathachi.
Kids usually love it. And thup salp chada... Takes time to roast too. Definitely not for calorie conscious

Ragi Rotti

Ragi Rotti - Sandhya Puranik
To hot water add ragi powder, salt, chopped onions, very finely... lots of soyi, chopped green chillies, lots of coriander leaves , soaked chaana dhal (soak overnight).. mix all well while water is hot and make bhakris ... as per your way.. i normally spread the batter thinly on milk paper or banana leaf and tava fry as crisp as possible with lots of oil.

Paneer Manchurian

Paneer Manchurian - Nishmitha Bhandarkar

For batter- 4 tbsp cornflour, 2 tbsp maida bit salt and ginger garlic paste..Make thick batter and thn marinate this with paneer and leave fr 15 mins...thn fry in oil
For gravy- in a pan add oil add garlic pieces and long chilly thn add onion and later add capsicum and fry fr few mints thn add soya sauce, chilly garlic sause (opt) I have used.. thn add tomato sauce a bit fry fr few minutes till raw smell vanishes thn add fried paneer pcs and toss lastly add spring onion ( I used coriander leaves as it wasn't in my stock.. thn serve karum kurum hot manchurian😀
Measurements pls judge urself as I had put measurements according to my vision...

Egg Korma

Egg Korma - Shraddha Ashwin Prabhu

boiled egg 5
Garam masala powder 11/2 tsp
ginger garlic paste 2tsp
tomato paste (2medium)
onion paste(1medium)
green chilli paste (4-5)
kasuri methi lil
egg masala powder 11/2 tsp(any brand)
curds 2tsp
lemon juice 1/2tsp

Method:-In a pan add lil oil n green chilli paste, tomato paste, ginger garlic paste, onion paste...fry for a add egg masala powder.mix well.add curds.saute for a while.add salt , lemon juice.mix well.add coriander leaves, boiled egg , kasuri methi..mix n cook 2-3 min


PAUSHTIK DOSA - Vidya Nayak Shenoy
For half cup fermented urid daal batter..add 4 tbsp each of Wheat four + Ragi flour + Kuuve peet ( Arrowroot ) + Chiroti rawa + 1 tsp sugar n salt as per taste.. mix the batter n prepare the dosas.. as thin as possible till crispy or for softer version can spread evenly a lil thick.

Sunday, 5 October 2014

Dates Halwa

Dates Halwa - Shobha Hegde
Take a cup of dates, cut them into half or quarters & boil them with little water till soft. Blend it to a paste. If u want a bit sweet can add jaggery. . Put the blended paste in a non stick pan. Keep stirring. Add 2 tsps of ghee. Keep stirring till the ghee leaves sides. ( can add more ghee if needed). Add elaichi powder and stir well. Spread this paste in a ghee smeared thali. After it cools down cut into squares.

Dum Paneer Kalimirch

Dum Paneer Kalimirch - Shwetha Amit Pai

Cottage cheese (paneer) ,cut into cubes : 400 grams
Black peppercorns,crushed : 2 teaspoons
Olive Oil : 2 tablespoons
Browned Onions : 1 cup
Bay leaf : 1
Cinnamon : 1 inch stick
Green cardamoms : 3-4
Cloves : 3-4
Cumin seeds : 1 teaspoon
Ginger-garlic-green chilli paste : 2 tablespoons
Coriander powder : 2 tablespoons
Cumin powder : 1 teaspoon
Garam masala powder : 1 teaspoon
Yogurt,whisked : 1 1/2 cups
Fresh coriander leaves,finely chopped : 2 tablespoons
Fresh mint leaves,finely chopped : 2 tablespoons
Salt to taste

Heat oil in a non-stick frying pan. Grind browned onions with ¼ cup water to a fine paste.
Add bay leaf, cinnamon, green cardamoms, cloves and cumin seeds to the pan and sauté till fragrant.
Add ginger-garlic-green chilli paste and browned onion paste and mix well. Swirl ½ cup water in jar in which browned onions were ground and add.
Add paneer, coriander powder, cumin powder and garam masala powder and mix well.
Add yogurt and mix well. Add coriander leaves, mint leaves and salt and mix.
Add black peppercorns and mix well. Cook on low heat for 10-12 minutes.
Serve hot.

Capsicum Potato Sukkhe

Capsicum Potato Sukkhe - Vidya Nayak Shenoy

Grind coconut + red chillies + tamarind coarsely.. now add 1 tsp urid daal fried in lil oil .. mix n grind again.. Heat 1 tsp coconut oil add mustard n curry leaves add the masala n bring it to boil .. add the chopped potato first and then after a while add the chopped capsicum .. now add salt and lil jaggery .. simmer till dry n done..

Rajasthan Special.Bhendi Masala...

Rajasthan Special.Bhendi Masala - Shraddha Ashwin Prabhu

Ingredients:Bhindi - 400 gms
Onion- 2 Large (chopped)
Tomato - 2 Large
Green Chilli- 3
Hara Dhaniya - 2 tbsp [chopped]
Oil- 2 tbsp
Jeera - 1 tsp
Ginger-Garlic Paste- 1/2 tsp
Red Chilli Powder- 2 tsp
Coriander powder- 2 tsp
Haldi - 1/2 tsp
Crushed Kasoori Methi - 1 tbsp
Chole Masala - 1
Dry Mango Powder- 1 tsp
Salt- To Taste

1. Wash, pat dry and cut both ends of okra and cut into 1" . Heat 1 tbsp oil in a pan and saute okra until light golden brown and soft, keep aside.
2. While frying okra, finely chop onion, tomato, green chili and cilantro.
3. In a same pan add remaining oil, add cumin seeds and allow to splutter. Now add onion, green chilli, ginger-garlic paste and saute until onion becomes soft .
4. Now add red chilli, coriander seeds, turmeric powders & kasoori methi, mix well.
5. Add tomato, salt and cook cover until tomato gets mashed.
6. Add okra/bhindi and mix well, cover and cook for 12-15 minutes in medium to slow flame or until okra gets cooked.

7. Add chole masala (or garam masala), amchur powder and mix well, cover and cook for another minute, add cilantro mix and off

Palak Pakodas

Palak Pakodas - Shyamala Shenoy

Take 1 cup of chopped palak n 1 chopped onion in a bowl.. Add 1tsp red chilli powder, 1/2 tsp jeera powder, 1/2 tsp garam masala, little hing, salt ..mix well..Now add 1tblesp rice flour, 2 tblesp gramflour, add 2 tblesp water..dont add much water nw, as palak n onion leaves water.. Mix well. If required, add more gram flour n water.. It shud b like chapati dough of starting stage (If u add more water it vl not b possible to make round balls in hand..) Nw make lemon sized balls, press n make it little flat n deep fry in oil..

Stuffed Capsicum

Stuffed Capsicum - Chandrika Kini

Mix besan with chopped onions,red chilli powder,garam masala powder,chopped coriander leaves. & salt. Mix all these with oil & make a stuffing. Then stuff this & steam capsicum. Very simple yet tasty. Tadka is optional

Babycorn Paneer Kadai

Babycorn Paneer Kadai - Shraddha Ashwin Prabhu

Onion – 1
Tomato big – 2
Paneer – 125 gm
Capsicum big – 1/2
Chili powder – 3/4 tsp
Coriander powder – 1 tsp
Garam masala – 1/2 tsp
Salt – for taste
Ginger garlic paste – 1 tsp
Ghee , Babycorn-1cup

Cut all paneer into cubes, shallow fry it and keep it aside.
Cut the capsicum into small pieces, also shallow fry it and keep it aside
Heat the oil in the kadai at extreme heat; add chopped onion, ginger, garlic paste mix well till onion turns pink.
Now add chopped tomatoes just mix well till it becomes mushy.
Allow it to cool....Then grind it in a blender till it gets into smooth paste
Heat the oil, add ground paste as we prepared, add chilli powder,garam masala powder, salt, and coriander powder, mix well, when it starts boiling, add capsicum and paneer cubes,cook it,till it becomes thick gravy.
Finally heat the ghee and then add it to gravy. Serve hot.

Paneer Capsi Kabab

Paneer Capsi Kabab - Suman Bhat
Recipe :2 bowl Crushed paneer ,1capsicum cut finely,1onion ( i put a few spring onions too) cut finely,2tbsp ginger garlic and red chilli paste ( u can add sauces of ur choice...a tbsp each...I put chilli and soya sauce,lemon juice/vinegar and salt to taste.Mix well and add enough corn flour/maida till it binds into oval kebab shape and deep fry .Serve with sauce after putting them on sticks.

Malaiwala Paneer

Malaiwala Paneer - Tanushree Aich

Cottage Cheese - 200 gms,
Onion - 1 big chopped finely
Ginger garlic paste - 2 tspns
Turmeric pwdr -1 tspn
Kashmiri chilly pwdr - 2 tspns
Dhania pwdr - 11/2 tspn
Pinch of garam masala pwdr
1-2 chopped green chilies
1/2 cup fresh cream
6-7 cashews soaked in warm water & pureed
Salt to taste
Chopped coriander

Cut paneer into thin strips or triangles & lightly brown them in oil, keep aside
In the same wok , add onions, brown them lightly
Add chopped green chilies
Add gg paste, stir till rawness goes.
Now add the spice pwders except the garam masala
Saute for a while, add the cashew paste
After adding the cashew paste add a pinch garam masala n the paneer & salt
Now pour the cream & cook for just abt a min or two, too much might cause it to curdle
Turn off flame n garnish with chopped coriander

Badam Burfi

Badam Burfi - Vijaya Shenoy
Soak 1cup badam for 1/2an hour ,peel d skin & grind it to a paste with 1/2 cup milk .when it is smooth add 11/2 cup sugar cardomom & grind agn ..take 2tsp of ghee in a pan & add d ground badam paste& cook on low flame stirring till it becomes thick .I mean it leaves d pan .put off flame & spread on greased plate cut into pieces after its cool ...