Thursday, 19 February 2015

Jackfruit Kheer Recipe

Jackfruit Kheer Recipe - Prasad Naik
Cut Riped Jackfruit in pieces. Add little water and Grated ordinary Jaggery (qty as per taste) cook for 7 to 10 minutes. Mix coconut milk with 2 tbsp of rice flour and then pour into the mixture of Jackfruit/ Jaggery. Stir and Boil till it thickens to the consistancy you want. Your Jackfruit Kheer is ready to serve.

Bangda Loncha or Tikhala

Bangda Loncha or Tikhala - Prasad Naik

Roast 15 Bedgi Mirchi and 1/2 cup of coriander seeds. Keep aside till it cools. Take one full cup of Garlic Pods and 1/2 big onion chopped, 4 pods of Tirphala, 1/2 tsp of Haldi and Lime size Tamarind ball. Place all about ingredients in a grinder and make a Orangish Red paste.
In Kadhai heat up 3 tbsp of oil, saute 1/2 big onion fine chopped till it's brown, add the grounded paste in to it till it's boiled and leaves the aroma of Garlic.Add salt to taste, Add the Bangda pcs into it till fish is cooked. Add 12 seeds of Tirphala. Keep lid for 2 min. Put off the gas and Loncha/ Tikhala is ready. It's very spicy Recipee and Goes well with plain Daal and Rice or just with Rice. It can stay in fridge for a week or 10 days. It's better to eat it next day as Bangda absorbs the Tirphala flavour. It's real yummy...

Karmbala leye

Karmbala leye - Viraja Bhandarkar Aruna Acharya

This recipe is used as cough syrup for kids as well as for elders!!
Recipe from my mother Late Smt Vasudha P Bhandakar.
1 litre karmbala juice [ Ripe karmbalaache gheeru kaanu mixeraantu rosu kaanu gaalnu davorkaa]
¾ kg kade saakkara [ rock sugar]
10-12 Saambar bali paanna rosu .
4” aalleche rosu .[Juice of Jinger]
1 “ hippli powder .
2 limbiya rosu [Juice of 2 Lime]
1 ounce Movu [Honey]

Gas ri hoda aaidanaantu Karmbala rosu, kade saakkara aani sambar bali paanna rosu ottu aaidana ghaalnu chaaltha raabbuka, te aattunu chike data jaavchaaka suru jaattana aalle rosu ghaalkaa , Hippli che powderyi ghaalka. Mix kornu khata khato yevnu color change jaavnu data godda paankaa vari jaattana Gas off kornu sakala davorka!!
Maagiri 2 limbiyaa rosu aani 1 ounce Honey ghaalnu sama mix korka. Nivtari karade/batli ghaalnu davarkaa .kedanaayi vapuryetha!!

Star fruit Leha [English version]
I litre juice of Sweet Star fruit [remove the edge & seeds & take juice in mixer & strain ]
¾ kg Rock sugar, Juice of 10-12 Sambar Bali leaves, Juice of 4’” Ginger. Powder of 1” Hipli [medicinal herb], Juice of 2 lime ,1 ounce of Honey
Heat the juice of star fruit, saambar balli, & rock sugar in a big vessel. When it starts to boil & reduces to become thick in texture add powder of Hippli & juice of ginger . Boil in low heat. The color change into slightly dark golden & become thick in texture! Switch off & then add juice of 2 lime & 1 ounce of honey! Mix very well.when it become cool store in airtight container or bottle..use anytime!! Making process should b in low heat!
It will take long time to reach the end point!!

Tuesday, 17 February 2015

Urad And Moong Dal Idly

Urad And Moong Dal Idly - Savithri Shenoy K

3/4cup of black gram dal(Urad) +3/4 cup Moong dal..soak both together for 4-5hrs..
Grind & add salt at night, next day cut green chillies (5-6) & ginger ( small piece) into pieces & add to the batter, mix well & grease the idli vessel with oil & cook till done.

Monday, 16 February 2015

Stuffed Cauliflower paratha

Stuffed Cauliflower paratha - Kiranmayi Kamath
Cauliflower florets – washed and cleaned – 5 -6
Onion – 1 medium sized
Chilli powder – 1 tsp
Haldi – 1 tsp
Dhania powder – 1 tsp
Jeera powder – 1 tsp
Ginger garlic paste – 1 tsp
½ tsp jeera
2 cups wheat flour for making the dough
Salt to taste
Oil for frying the parathas
5-6 twigs of coriander leaves
3 – 4 green chillies
Water to knead the dough

Dough for the outer covering:
Take a vessel add little salt and water and add the wheat flour . Knead the wheat flour to make a soft pliable dough.Keep it aside.
For the stuffing :
Grate cauliflower florets. Chop onion very fine. Chop green chillies and coriander leaves.
Heat 2 tablespoon oil in a kadai, add jeera, once the jeera splutters, add chopped onion and stir after a minute, add the spices –haldi,chilli powder, dhania n jeera powder and the ginger garlic paste .saute the mix till onion is soft, add grated cauliflower and sauté again till it gets cooked and becomes a mass. Switch off gas.Add salt to taste mix well. Add chopped coriander leaves. Let the stuffing mix be cooled.
How to make stuffed paratha.
Make lemon sized ball of the dough, roll each ball it into a small roti put a spoon full of the stuffing on the roti ,bring all the edges together, seal well and roll out into paratha.Rolling should b don softly else chances of the stuffing coming out are more.
Heat a tava, and fry the stuffed paratha, sprinkle little oil on the sides.Flip over the paratha and fry till both sides are cooked well.
Enjoy the stuffed paratha with afresh blob of butter,chutney,curd or picle of your choice.

Baingan Drumstick Sambar And Chauli Ki Bhaji

Baingan Drumstick Sambar And Chauli Ki Bhaji  -  Prasad Naik
Recipe for Baingan Drumstick Sambar.
Cut and boil both Baigan and Drumsticks as shown in picture. Drain off the water and keep aside. Separately boil Tuar Daal in Pressure Cooker, smash the same and keep aside. Take a deep pan add 2 tbsp oil and make it hot. Add Kadipatta, Rai as Bhagar. Add fine chopped 2 big Tomatos, Fresh Coriander Chopped, You may add Shallots if available, 1/2 tsp Haldi, 2 tsp Red Chilli Powder, Salt to taste. Mix well and with lid on keep cooking for 5 minutes.
Add Tuar Daal, mix well with Tomatos and Bhagar. Add cut Baigan and Drumsticks adding water.Take 2 boils. Add 2 tbsp of Sambar Masala (Any Sambar Masala as available in your Region) mix well & add Tamarind juice as per taste. Take one more boil and your Sambar is ready to serve. You can have it with Steam Rice or even with Idli.

Recipe:Chauli Ki Bhaji. 

Wash and cut Chauli uniformly as shown, so it cooks also uniformly.
In Kadhai make 2 tbsp of oil hot, Add slit Green Chillies, Rai- Mustered Seeds and Kadipatta. After Rai splutter add fine Cut Chauli, mix well and cook without lid so that Chauli retains its Green colour. No water to be added while cooking. At last add Salt as per taste. Simple but nutritious Chauli Subji is ready to serve. You can have it with Fulkas or Bhakris.

Oates Mini Uttapa

Oates Mini Uttapa - Prasad Naik

Recipe : 
1 cup plain Oates Add 2 tbsp. each of Dahi and Besan, grind it in mixer by adding water, to have a Uttapa batter consistency.
Add fine chopped Onion, Green Chillies, Salt and fresh Corander. On non stick pan make small or any size of Uttapa as you wish, greasing the Pan lightly. Cook nicely from both sides.
Oats Uttapa ready to eat with Green Chatni or Tomato Ketchup as you like.

Sunday, 15 February 2015

Thoushe idli & tomato chutney

Thoushe idli & tomato chutney - Savithri Shenoy K


For thoushe idli.
2 pav idli rava+6 green chillies, 
small piece of ginger ( both cut into pieces),
1/2 coconut, salt..

For tomato chutney.
Cut 4 tomatoes into small pieces,
4- flakes of garlic & 4 red chillies(cut into pieces)
extract thick pulp from tamarind.
In a kadai put4 tbsp of oil & all these & add small piece of jaggery & salt, 
allow it to cook..till it thickens.

Chilly Chicken

Chilly Chicken - Nutan Shenoy-Kini


Marinate chicken with gg paste lime juice chilly pwdr kashmiri chilly pwdr n salt. Set aside for half an hour. In lil oil, fry the chicken turning over intermittently. Plz dont deep fry. I did it in a nonstick pan. Now make a mixture of half maida n half cornflour. Add soya sauce chilly pwdr kashmiri chilly pwdr salt n lil vinegar. Coat all the chicken pieces with this mixture. Add any extra marinated masala left. Now pour the chicken pieces in a kadhai to which a lil oil has been added. Place the kadhai on flame. Cover. Open intermittently. Turn pieces over so that all pieces are coated with oil. Cover n cook. The fried pieces absorb less oil. But taste yum. Now saute spring onions in lil oil on high flame fr a min or 2. Keep aside. Saute slit whole green chillies on high flame fr a min or 2. Pour on the chicken n serve. Excellent starter.

Prawn Curry

Prawn Curry - Prasad Naik
1 Big cup of cleaned without shell prawns, 20 Bedgi Mirchi and 1 tsp Coriander seeds Roasted together. Roasted Bedgi Mirchi & Coriander seeds, Fresh 1/2 cup Coconut, 1 onion, 5 seeds of Methi, one small ball of Imli, 1/2 tsp Haldi. Add all these ingredients in a mixer with water and make fine paste. 
Heat 2tbsp of oil in pan add 1 fine chopped onion, saute till translucent and Prawns with 1cup of water. Cook till it boils as Prawns do not take much time to cook. Add grounded fine paste and boil.

Now take 20 pods of lightly crushed Garlic make Bhagar in hot oil till Garlic are golden brown. Add them in boiling mixture and your Prawn curry (Kalvan) is ready to serve with hot boiled Rice.

Thursday, 12 February 2015

Bread Uthappa

Bread Uthappa - Anagha Kulkarni

Make uthappa batter with 1 cup samolina, 2 tbsp curds, sliced onions, tomatoes, green chillies, chopped coriander, little water, salt, sugar ( keep the consistency of the batter thick). Cut the bread in round shape, apply batter on one side, keep that side on greased pan, press it while cooking. On medium flame, cook it. Turn it over cook the other side also.

Malai Kofta

Malai Kofta - Savithri Shenoy K

Recipe for Koftas
boiled potato+ raisins+ cashew nuts+ maida+ salt.. 

For the gravy.
grind onion+ green chillies+boiled tomatoes+garlic+ginger+clove+cinnamon.. & season it with oil+onion pieces+tomato pieces..& chilly powder.

Curry Leaves Chutney

Curry Leaves Chutney - Anu Nayak

Take plenty of curry leaves,saute in oil and keep it aside.Same way saute red chillies,dry coconut,hing and keep aside.
Add all the sautéed ingredients in the mixer along with salt and tamarind and grind to a chutney consistency with very
little water.
All the ingredients mentioned in the recipe is added according to your taste.

Strawberry Banana Pancakes

Strawberry Banana Pancakes - Vanditha Bhakta

Mix 1cup refined flour with 1.5 cup buttermilk and add pinch of soda. Whisk this mixture n keep it for 20 min and blend it with pureed strawberries n banana and roast it in ns pan with butter. Top it with sliced strawberries and relish with butter.

Tomato Chutney

Tomato Chutney - Savithri Shenoy K

Tangy & spicy tomato chutney..with a twist..
tomatoes-2-4, coconut-1/2 fried, red chillies-6-8, hing-2-4tsp,ghee for frying tomatoes with coconut,hing and salt..
Grind all in the mixer to a fine paste and transfer to a serving bowl.


Adgai - Viraja Bhandarkar Aruna Acharya

1 medium size Raw Jackfruit,
Raw mangoes-3 OR Bimbul -18-20 in numbers.
3/4 cup salt water [boil rock salt in 2 cup water & keep ]
2 cup chilly [1 cup hot & 1 cup color [byadagi]
2 tbsp.-Coriander,
1/4Tsp fenugreek seeds,
1/4 cup mustard.
Small piece of asafoetida.

Method: Cut the Mangoes OR Bimbul into small pieces & put into the salt water [Put when the water became cool]
Cut the Raw jackfruit into pieces & steam with little pd salt over it without water. Put into steel colander & take only 1 whistle in Pressure cooker. Should not add water. when it cools put into the salt water.
Dry fry coriander, fenugreek seeds, mustard, Chilly separately.
Grind all the fried items into nice powder. Then add salt water. Make fine paste .Add to the raw jackfruit vessel & mix. U can eat immediately!

Monday, 9 February 2015

Avale Saaru

Avale Saaru - Pooja Shenoy

(Jaya V Shenoy's book)
8-10 brined gooseberry
3 green chillies
2 red chillies
8-10 garlic pods
1/2 tbsp oil
Salt to taste
Deseed the gooseberry and wash. In a vessel add the gooseberry, green chilli and water and cook for some time. Prepare seasoning with garlic and red chillies and add to the cooked saaru.
I didn't have brined gooseberry, so I used fresh ones ( 3 large ). I cooked the gooseberry in salt water with green chilli until soft, and let it cool. Deseeded them and processed only the gooseberry pieces in a juicier.
Should not be kept for long, as I feel it gets slightly bitter.

Eggless Chocolate Cake

Eggless Chocolate Cake - Kudva Rekha


(measuring cup used, 1 cup = 250 ml)
1 cup whole wheat flour/atta, levelled, 120 gms (you can use all purpose flour/maida also)
3 tbsp cocoa powder
½ tsp baking soda
a pinch of salt
¾ cup sugar, 150 gms
1 cup cold water, 250 ml
¼ cup oil or melted butter, 62.5 ml
1 tbsp lime juice
½ tsp vanilla extract or vanilla powder
for the cocoa frosting:
2 tbsp unsalted butter at room temperature
4 tbsp cocoa powder
3 tbsp milk
4 tbsp sugar or add as required

For the cake:
first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. preheat your
oven to 200 degrees celsius/392 degrees fahrenheit.
seive 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. use good quality cocoa powder.
in another pan or bowl, take ¾ cup sugar.
add 1 cup cold water and stir so that the sugar dissolves.
now add ¼ cup oil or melted butter. i added oil. stir briskly so that everything is mixed well.
next add 1 tbsp lime juice. stir again.
now add ½ tsp vanilla extract or powder.
add the sieved dry ingredients to the wet mixture. using a wired whisk, mix everything well.
there should be no lumps in the cake batter. the batter is not thick but thin.
pour the cake batter in the prepared cake pan.
tap the sides of the cake pan so that the extra air bubbles are let out.
bake the cake in a preheated oven for 200 degrees celsius/392 degrees fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius/356 degrees fahrenheit for 15 minutes. then bake the cake at 180 degrees celsius /356 degree fahrenheit for the 30 to 35 minutes.
for doneness check the cake with a tooth pick. the tooth pick should come out clean. once the cake becomes warm or cools down, unmold and place it on a wired rack. if the tooth pick is sticky, then place the cake bake in the oven and continue to bake for some more minutes. before frosting let the cake cool completely.

For the frosting:
take 2 tbsp butter and 4 tbsp sugar in a saucepan.
heat and melt the butter. also the sugar should dissolve. once the sugar has dissolved switch off the stove top. the sugar should be just dissolved. we don't need to cook the sugar in its various stages.
next add 4 tbsp cocoa powder.
with a spatula stir so that the cocoa powder gets mixed evenly with the butter-sugar mixture.
add 3 tbsp milk. stir very well. to make a slightly thick frosting, you can also add 2 tbsp milk. the cocoa frosting is ready.
while still hot, spread the frosting on the cake as well as the sides with a spatula. you can also slice the cake in halve and spread frosting in the center and then on the top. usually i wrap a medium sized plate with aluminium foil and then keep the cake on it. this make the frosting work easier. this time i just kept the cake directly on the plate. keep the cake covered in the fridge for the frosting to set. you can use a dome shaped bowl to cover the cake. make sure the there is enough space between the cake and the bowl which you are using for covering the cake.
the frosting will set after some hours. i kept overnight.
next day, sieve some icing sugar and cocoa powder on the cake. this is optional.
slice and serve the the eggless chocolate cake

Thursday, 5 February 2015

Amchi Cooking Tips

Amchi Cooking Tips - Viraja Bhandarkar Aruna Acharya

Hi Members, This information is from my Mother. It may vary from each other. No compulsion to follow this! Just a guidline! Hope this may help u all in Aamgele Randapakuda!

kasmashi maasolu- maasolo vaattitana bhaajjili udadaa daali ghaalchi- saasama phanna.

surbusu maasolu .kottambari methi bhaajjunu maslaaka vattitana ghaalche - saasam phanna.

Chadi soyi ghaalnu surbusu maasolu …..sagleka vattile pashi laana vattuka- karbevu saasama phanna.

[ kednayi teeka]- maslaaka masta soyi naakka. laana vaattuaka. –losuna phanna.

maasolu laana vaattukaa. Sama khatakhato kaadka [chike chada khat khato kaadka]- Kaderi Hingaa udaaka anni narlela tela ghaalnu off korkaa!

Maaslaaka todi soyi. Chadthi meersaanga aani chinchaamba. sama khatkhato kaadka- losuna phanna.

chadthi soyi. Laana maasolu. Maaslaaka kasane ghaalchaaka naa other than chilly & tamarind- Piyaavu phanna.

same as Aambata. khatkhato kaaduka naa. Harvechi kaavche.

todi soyi kasmasi maasolu, maaslaaka saasama bhaajunu maasolu kadche velaari ghaalkaa.

laana maaslaaka vaattitana harvi kottambari ghaalkaa.

Appi Payasa

Peanut Chikki

Peanut Chikki - Deepa Vikram Pai

Peanut-1 cup(Fried and made into dals or split),sesame(til)-2 tbsp,Sugar-exact 1 cup and 2 Tbsp.
PLS NOTE.peanut+til and sugar quantities must be exactly same.

Caramelize sugar without adding water on a very low flame.DONT ADD WATER.When all the sugar melts properly(brown liquid type),add fried peanuts and fried sesame.Mix well and immediately transfer to a greased plate.Grease a rolling pin with ghee and spread the peanut mixture evenly on a big plate.when u feel it has cooled down a bit, make marks on it to cut.After it cools down completely ,make pieces across the marks.

Oats laddu

Oats Laddu - Vijaya Shenoy

make 1 string syrup with jaggery and water.switch off flame and added roasted oats and roasted crushed nuts(almonds n cashews) , a bit of saunf and little ghee.then make laddus.

7cups Burfi

7cups Burfi - Nutan Shenoy-Kini
Besan 1 cup
Sugar 2.5 cups
Ghee 1.5 cups
Carrot 1 cup
Milk 1 cup

In a kadhai roast besan well in a tbsp or 2 of ghee till aroma spreads n colour changes. Set aside in a plate. Saute grated carrots in the same kadhai till it shrinks and raw smell disappears. Keep aside. In a bowl add ghee carrots milk n sugar n beat well till sugar dissolves. Finally add besan. Ensure that there are no besan lumps. Transfer this mixture to a nonstick pan and keep stirring till it becomes a homogenous mixture and leaves the sides of the pan. Pour the mixture in a greased tray n flatten with a greased spatula. Mark into desired shapes when it is warm. Cut when cooled completely. Garnish with nuts or papaya/melon seeds or wark.

Wednesday, 4 February 2015

Cabbage Chutney

Paneer Ghee Roast

Paneer Ghee Roast - Vijaya Shenoy

Paneer- 150 gms cut into cubes
Byadgi chilli 12
Dhania 11/2 tsp
Jeera1/2 tsp
Methi1/2 tsp
Peeled garlic 12 to 15 cloves
Marble sized ball of tamarind
Roast ingredients 2-4 in little oil till it changes and grind this with garlic and tamarind to a smooth paste with just enough water.meanwhile to the paneer add some lemon juice ,turmeric pd and salt and keep for 10 min.then add the ground masala and marinate for abt 1/2 hr.
Heat ghee or oil( here I have used 1 tsp ghee and 2 tsp oil) add the paneer with the marinade and 1/2cup water and fry for sometime.adjust salt.cover and cook till the paneer becomes soft and the gravy thickens.

Eggless Chocolate Cake

Eggless Chocolate Cake - Sarita Bhat

Choco-Nut Ice cream

Choco-Nut Ice cream - Nandini Kini

Matki chi Ussal

Matki chi Ussal - Prasad Naik

Soak Matki overnight in water. Next day, strain and put the same in mersiline cloth and keep in warm place for sproting till next day. Its two night process.

In a Kadhai heat up 3 tbsp oil add 7/8 Kadi Patta and 1 tsp Rai (Mustered Seeds). Add 3 big fine chopped Onions and make them brown. Add 2 tbsp each of Garlic and Ginger paste, saute till its Raw smell goes. Add 1 tsp each of Haldi & Garam Masala, 2 tsp Red Chilli Powder, 2 big Tomato fine chopped & 1Cup fresh coriander fine chopped. Saute till the mixture is soft and cooked.
Now add Sprouted Matki and 4 cups of water. Lid the Kadhai till sprouted Matki is cooked well. Gas off. Garnish with Fresh coriander and its ready to serve.

Strawberry Banana Gelato

Strawberry Banana Gelato - Nandita Pai Shirali

Kande Pohe ( Flattened Rice ) with Green Peas

 Kande Pohe ( Flattened Rice ) with Green Peas - Prasad Naik
Wash Poha (Flattened Rice) in a strainer and keep aside. 
In a Kadai heat up 2 tbsp oil, add 4 Green Chillies Slit, 7/8 Kadi Patta, 1tsp Jeera, 2 big Onions & 2 Tomatoes finely chopped along with Green Peas. 
Sauté the ingredients well till Onion is translucent but crunchy and Tomato is soft. 
Add 1tsp Haldi and Add Salt as per taste. 
Add Poha in it and mix well. 
Saute for a minute and squeeze one full lime and 1 cup fresh chopped coriander. cover the Kadai for 5 minutes on slow flame.  
Your Garam Garam Poha is ready to serve.

Tuesday, 3 February 2015

Nutty veg envelopes

Nutty veg envelopes - Nutan Shenoy-Kini

For 6 potatoes, tk 1 cup each of peas, cashewnuts n peanuts. Other ing ard jeera, coriander powder, amchur pwdr, kala namak, garam masala, green chilly paste, chaat masala, ginger paste, roasted jeera pwdr n salt.

Get readymade Switz samosa patty sheets.

Heat oil. Add jeera. When it begins to crackle add peanuts n cashewnuts n saute on low flame till golden brown. Now add peas. Saute fr 3-4 min on low flame. Add all remaining masalas n boiled n mashed potatoes. Mix well on low flame. Remove from heat n let cool.

Take 2 pastry sheets n keep them in + position with horizontal one a lil more on one side. Place a spoonful of the masala. Fold it into an envelope. Seal with a paste of wheat flour n water. Mk such envelopes n fry in oil.

Adding saunf is an option. I hvnt added.

They taste like puffs. Crisp n yum. Will try baking with chkn kheema in a day or 2. Do try it out n let us see the results.


CHICKEN KUBERA - Vidya Nayak Shenoy

1. Boned/Boneless chicken without skin: 2kg/1 kg, cut into 2" pieces
2. Salt : To taste
3. Lemon Squeezed : 1 Medium
4. Kasoori Methi : 1 Tbsp
5. Red Chilli Powder (Cayenne Pepper) : 1 Tbsp + 1tsp
6. Kashmiri Chilli Powder : 1 Tbsp + 1tsp
7. Ginger Garlic Paste : 1 Tbsp
8. Turmeric Powder : tsp
9. Coriander Powder : 1 tsp
10. Cumin Powder : 1 tsp
11. Garam Masala Powder : 1 tsp
12. Sugar : 1+1 tsp
13. Caraway Seeds (Oama) : 1/4 tsp
14. Corn Flour : 2 Tbsp
15. Refined Flour (Maida) : 2 Tbsp
16. Brown Onion Paste : 3 Tbsp
(Or 3 Medium Sliced Onions browned with little oil in a shallow pan & ground to a paste)
17. Garlic Chopped : 2 Tbsp
18. Ginger Juliennes : 2 Tbsp
19. Black Pepper Powder : 1 Tbsp
20. Tamarind : 1" ball in 20ml water
21. Tomato Ketchup : 3 Tbsp
22. Coriander Leaves : A Handful Chopped
23. Cashew Bits : 25 gms or more
24. Dry Red Chillies(Long and Short) : A Handful broken
25. Curry Leaves : A Handful
26. Refined Vegetable Oil/Ghee : For Deep & Shallow Frying
1. Combine ingredients 2-13 in a bowl with little water and rub this paste on the chicken pieces. Marinate for 4-12 Hrs in a Fridge.
2. Mix in the Corn Flour and Refined Flour and Deep fry in oil under medium heat till well cooked and crisp. Keep aside.
3. Heat little oil/Ghee in a wok and fry ingredients 23, 24 and 25 till crisp and light brown. Keep aside.
4. Heat some more oil/Ghee in the same wok and fry garlic chops, Onion paste and Ginger juliennes till oil leaves the sides and raw smell disappears. Add Tomato Ketchup and Tamarind Juice along with salt, pepper, 1 tsp Sugar, 1 tsp Red chilli powder and Kashmiri Chilli powder. Test for Salt.
5. Mix in the deep fried Chicken pieces and when the sauce becomes dry, add the fried Cashew bits along with the fried Red Chillies and Curry leaves. Mix well and keep on medium flame for 2 mins. Garnish with Coriander leaves and serve with lemon wedges.

Monday, 2 February 2015

Baby Potato's Masalewali Sukhi Subji

Baby Potato's Masalewali Sukhi Subji - Prasad Naik

Boil Baby Potatoes, peel off the skin and poke them with fork on every potatoes so that the flavours seep into potatoes.
In Kadhai take 4 tbsp of oil and fry the potatoes light brown. Take them out of Kadhai and in same oil add lot of Kadipatta, Mustered seeds- Rai. Add 4 fine chopoed Tomatoes, 1tsp Haldi, Dhaniya- Coriander Powder 5 tsp, Red Chilli Powder 3 tsp, Fresh Coriander Chopped 2 cups, Salt to taste.
Mix well and add light brown fried potatoes. Saute for a while so that masala is coated on Potatoes. Sprikle Aamchur Powder as per required taste - optional. Lid the Kadhai for 5 minutes. Gas off. Garnish with Fresh coriander and your Baby Potatoes Masalewali Sukhi Subji is ready to serve.


Ingredients :

potato, corn, fresh green peas, paneer, onion,coriander leaves, tomatoes.
dry masala - turmeric, chilly ( both normal & kashmir), coriander, garam masala.
To grind to a fine paste by adding little water: grated coconut, onion, ginger, garlic, fennel seeds ( saunf), jeera, kalonji ( onion seeds), green elaichi, khus khus.
Method :
1. Chop potatoes in small cubes and mix with corn n green peas, wash, drain n keep aside.
2. Chop onion n tomatoes finely.
3. Heat mustard oil ( can use any regular oil). Add onion n saute till transparent. Then add ground paste n fry till raw smell goes. Then add chopped tomatoes. Fry further till oil comes from sides. Then add salt n all dry masalas. Fry for some time. Then add corn, peas n potato. Fry further. Then add reqd water n cook til done. When almost done, add chopped paneer cubes. Mix n keep covered for some time. Then remove from gas n sprinkle chopped coriander leaves n squeeze a lemon. Mix n keep covered till ready to eat. Serve with plain white rice, Chapati, bhakri, Naan, pav.
Recipe Courtesy:Rethish g Prabhu

Sunday, 1 February 2015

Chicken stuffed Baida Paratha

Chicken stuffed Baida Paratha - Tanushree Aich


Knead a soft dough of maida, oil, salt, one egg, water. Cover with a damp muslin cloth n let it stand for half hr
Bail into thin chapaties, stuff shredded chicken or chicken keema, mildly spiced with onions, green chillies, gg paste, coriander lvs n spice pwdrs. Alternately u could go the continental way with chicken, cheese, pepper & herbs
Flatten the stuffing & fold all the corners to form a square
Drizzle oil on a pan n fry evenly on both sides till browned, dipp in whisked eggs till coated well n again fry on both sides till the egg gets nicely fried
Cut up into squares or triangles & relish!

Dudhi sannan/ Godd idli

Dudhi sannan/ Godd idli - Savithri Shenoy K


1 pav raw rice,2 pav-poha,2 big pieces jaggery,8-10 cashew nuts,1 coconut,5tbps-milk,2tsp-curds, raisins-10-12, salt-little, elaichi-4..


LASUNI ALOO ROLL - Vidya Nayak Shenoy

Heat 1 tsp oil n add jeera ;.. when it splutters add the chopped garlic n fry again.. add turmeric pd n red chilli pd n saute now add salt n boiled n cubed potatoes mix well.. lastly add the corinader leaves .. Now prepare chapatis n fill in the mix n roll.

Pedve Alle Piao Ambat

Pedve Alle Piao Ambat - Nutan Shenoy-Kini

Grind to a paste coconut grates, roasted coriander, red chillies n tamarind. Add water. Let it boil. Chop onion n ginger finely. Add them raw to the masala. Add green chillies slit. Boil well adding turmeric pwdr n salt. Now add the cleaned fish. Boil n its ready to be served with steamed rice

Pedvachi Sasam Phannachi Phanna Upkari.

Pedvachi Sasam Phannachi Phanna Upkari - Sabitha Shenoy
Recipe: This tastes great with small sardines. I used medium sized ones.For 11 sardines-(Nearly 1/2 kg), Roast in oil 11 byadgi chillies and 15 long spicy chillies. one can use spicy chillies on its own depending on one's spice level. then grind it with roasted 1 table spoon coriander seeds and turmeric(roast coriander seeds in coconut oil and at the end add turmeric) to not so smooth p[aste with a marble size tamarind. add it to cleaned sardine, add salt and cook. Once half done add a seasoning of coconut oil and mustard. A spicy fragrant curry is ready which goes very well with Boiled rice.

Bread Rolls

Bread Rolls - Suman Bhat

Cut bread rims flatten each slice with a bailan( rolling pin).Apply green chutney then layer with cheese slice then with some grated carrots and one jalapeno to give that punch( u can add more if u can manage to roll the bread after that
wink emoticon ...cover with another slice of chutney smeared bread and then let stand a while so the chutney makes the slice wet.....slowly roll the bread from one end to the other.Lightly toast on non stick tawa serve hot with nice crispies of ur choice...yday I made brinjals tawa fry with these,Winter days dinner over and sweet dreams followed

Flower Idly(Mallige Idly)

Flower Idly(Mallige Idly) - Vinutha Kiran

250 gms (1 pav) Dosa rice
1 tbsp Urazd Dal
1/2 tsp Meethi seeds
1 cup Cooked Rice
1/2 tsp Yeast (diluted in little warm water)
1.5 tsp salt


Soak Dosa rice, urad dal and meethi seeds for 4 hrs.
Grind this with 1 cup of cooked rice to a fine batter.
Add the yeast diluted in water.
Keep over night for Fermentation ( 6-7 hrs )
Before spreading the Dosa, add salt to the batter.
The dosa need not be turned over while cooking it.
You can serve this with any spicy gravy or chutney.

Recipe Courtesy: Vatsala Kamath

Sabzi Achaari Rolls

Green Peas Burfi

Green Peas Burfi - Chandrika Kini

1. grind green peas (1cup) coarsely & make a paste. (I had used frozen ones).
2. take a pan & add 2 to 3 tbsp of ghee. add peas paste & stir continuously until colour changes & paste doesnt stick to the pan. take out this paste in a bowl.
3. Crumble mawa( 3/4 cup) & add it to the pan. stir constantly &roast until the mawa colour changes & ghee seperates from it.
4. after roasting mawa take off the pan from flame.& stir so that mawa gets frigid. has to be cooled completely before adding sugar. After mawa gets frigid add peas paste & powdered sugar (3/4 cup) into it. add cardamom powder & mix all ingredients nicely.
5. grease the plate & spread the mixture evenly. sprinkle cashew, badam, pista pieces & press gently with spoon.
6. place the barfi in cool place so that it gets set. (had kept it in the fridge for few mins.) cut into desired shapes once its set.

paneer dilbahaar

Paneer Dil bahaar - Chandrika Kini
Paneer Dil Bahaar
250gm paneer cubes
2 capsicum cut into pieces
2 onions cut into pieces
1/2 tsp chilli powder
1/2 tsp garam masala powder
1/2 tsp salt
2 to 3 tsp besan
2tsp kasoori methi
juice of 1/2 lemon
1' ginger
3 to 4 flakes of garlic
2 dried red chillies
2 green chillies
ingredients to be added to the paste.... 1/2 tsp haldi, 1/2 tsp ajwain seeds, 2tbsp cream, 1tsp oil, 1/2 tsp salt
1. Grind the paste ingredients into rough paste.
2. Add the ingredients to the paste mentioned above.
3. Rub this paste to paneer cubes. keep asde for 10 mins.
4. Heat 2tbsp oil. add capsicum & onion pieces. cook for 2 mins. add garam masala, chilli powder &salt.
5. Add paneer pieces.
6. Add kasoori methi. sprinkle besan. cook on low flame stirring continuously till paneer gets coated.
7. sprinkle some chilli powder & lemon juice. stir for 2 minutes. serve hot.

Spicy Kadgi Chakko

Spicy Kadgi Chakko - Sandhya N Kamath
Cut n Pressure cook raw jackfruit wid salt ..mash a bit n keep aside... Grind grated coconut with.. Red chillies...tamarind...salt ...spoon full of fried urud dal...n make a course a kadai..splutter mustard ...urud dal...add curry leaves n the coconut masala...cook for sumtim...finally add the cooked jackfruit...simmer for sometime n make it a bit dry...check salt...goes well With phulkas...n dal rice

Prawn Sukka

Prawn Sukka - Vijaya Shenoy

Prawns sukka
Coriander seeds- 11/2 tsp
Jeera-1/2 tsp
Methi 1/2 tsp
Pepper 4-5
Red chillies7-8
Fry all of the above in little oil and then grind to a smooth paste with 1/2 raw onion ,turmeric and tamarind.marinate the prawns in this mix with salt for 1/2 hr.grate 1/2 coconut and coarse grind with 8-10 garlic flakes and 1/2 tsp cumin.keep aside. In a heated pan add oil and fry some chopped onions when slightly brown add the marinated mix .fry for a while and then cook covered adding very little add the coarsely ground coconut mix and fry till mixture becomes dry.Finally add a tadka of mustard, finely chopped onion and garlic

Murgi Ka Salan And Ghee Rice

Murgi Ka Salan And Ghee Rice - Anita Kamath Pai

Murgi ka Salan Recipe:
chop 6big onions n fry till brown(v. Important) in half cup oil, add to this a paste of 1whole garlic, 1inch ginger around 4green chillies n half bunch coriander leaves with stems... Keep frying till it's well done n color changes, add to this half tsp haldi powder ,11/2 tbsp Kashmiri chili powder and half spoon red chili powder , little garam masala, n 1tsp chicken masala (or Sunday masala), fry little , add 1kg cleaned chicken n large chopped potatoes (optional) to this n continue to fry till well coated with masala, after few minutes cover n cook without adding water on medium flame for 15 mins , stirring In between... Now add salt to taste (around 1 tbsp refined salt) ,Now add 1 cup water, give a good mix , cover and bring to a boil , then Lower flame to simmer for 15 mins ... Garnish with coriander leaves n boiled eggs.

Ghee Rice Recipe:
soak 2 cups basmati rice in water for 10 mins, chop one onion , heat 2-3spoons ghee, in that add few pepper corns, 1 inch cut into pieces dalcini, 1-2 taj pata , 5cloves, 5green cardiom and few cashew nuts (I didn't use today) fry till done n add onion fry slightly till half done (light pink to golden color ) add the drained rice , fry well , add enough salt to this n keep hot water ready to pour , now add the hot water just enough to submerge the rice But still little over it . Cover n cook on slow flame till it's completely cooked n water is absorbed n evaporated ... Garnish with coriander leaves .... Serve hot


Mysore pak - Anitha Shenoy

Sugar-1 cup+1tbsp
Ghee-1 cup
Water-1 cup

Make sugar syrup,Put a drop of the syrup in a bowl containing water. Sugar syrup should form a ball and should not spread)
Keep adding besan and ghee slowly one after another. Keep mixing till all get well incorporated and mix without leaving till everything gets collected and leaves sides of the pan. Spread on a greased plate and cut into desired shapes.