Baked spinach corriander savoury biscuits

Baked spinach corriander savoury biscuits - Preethi Prasad

Recipe :
Ingredients :

• 1 cup Maida
• 1 tsp baking powder
• Handfull of fresh corriander
• 10 spinach leaves 
• 1 green chilli
• 1 tsp Til
• 1 tbsp butter
• Salt to taste
• Milk to knead the dough

Method :

• Sieve flour,salt and baking powder together.
• Microwave the greens in a microwave for a minute.Blend them to a fine paste.
• Add this mixture to the sieved flour.Add butter ,til and mix well.Add milk gradually and knead the dough .It will be like chapati dough.
• Pre heat the oven at 180C for 10 mins.
• Shape the dough into desired shapes and bake it in the pre heated oven for 30 to 35 mins or till the top crust turns brown.

Neypathal

Neypathal - Priya R Shenoy

Recipe :
Ingredients :

• rawrice-1n half cup
• boiled rice-1 n half cup
• cocnut grtd-1 cup
• onion-1 large
• fennel seeds - 2 tsp

Method : 

• Soak d rice together for 7 hrs...n den grind dem along vth cocnut vth very less water..(try to lessen d water content as much as u can...)...in d middle add d choped onion n fennel seeds n crush dem...try to make d dough a bit stiff..(if u want u can add some rice pwder n it...)den take a lemon sized ball n place it on a cotton cloth and press it vth ur lower part f d thumb n make puris (not tooo thin)..den deep fry dem n d oil....(d reason for placing dem on a cotton cloth s dat it wud help n absorbing s excess water content n d puris

Mango Duddali

Mango Duddali - Sabitha Shenoy

Recipe :
Ingredients :
For Duddali :

• 1 cup of Kuvyaa peet or arrowroot powder
• 1or1 1/4 cup of sugar,
• 4 cups of water or milk or coconut milk or
• any fruit juice with bright colour
• Little elaichi powder
• Little saffron (optional)
• Greased Thali.
• Fruits cut in small pieces or nuts (optional) for topping.

Method :

• Soak the Kuvyaa peet in water (some use indha atta/ arrow root powder). Keep it aside for some time. 
• Decant the water collected on the top. Add sugar, milk or coconut milk or any fruit juice with bright colour like mango, pomegranate, water melon etc. Add elaichi powder and heat by stirring continuously on medium flame. 
• If milk is used, then little saffron (kesar) can be added. When the watery substance changes its colour and becomes transparent mass, transfer to a greased thali and when it is cooled cut into desired shapes. Can be topped with fruits cut in small pieces or nuts or can be eaten as it is.

Note: When fruit juice is used, sugar is increased or decreased depending on the sweetness of the fruit juice.

Fish Biryani

Fish Biryani - Anjana Kamath

Recipe :

• 1/2 kg fish marinate in ginger garlic paste 1tbsp, limejuice4tsp, salt and red chilli pd for 1hour.
• Grind 10green chillies, 1pod garlic, 1tsp garam massla pd, dhania pd 1tbsp, turmeric pd. 
• In a pan add oil fry 3onions, paste, tomato3, salt and1tbsp paste of khus khus and coconut., 
• Add coriander leaves, add fish and carefully turn the fish, after 5 min remove the fish, add half cooked rice to the masala, fried onions, ghee and keep it dum for 10 min.
• Just mix the rice and serve with fish.

Raw Mango Green Pickle

Raw Mango Green Pickle - Shobha Shenoy

Recipe :

Ingredients :

• ¼ th Kg Green Chillies
• ½ kg Raw Mango (make sure they are sour)
• 8 tbsp mustard seeds
• 1 tsp methi seeds
• 1 tsp turmeric powder or ½ “ pc of turmeric
• ¼ th tsp hing powder or a peanut sized compound hing
• Salt to taste

Method:

• Wash green chillies and raw mango and pat them dry with a clean kitchen towel
• Make sure there are no traces of water as this can spoil the pickle.
• Cut the raw mango into fine pieces discarding the inner seed, keep this aside.
• In a clean vessel add half a cup of water and add 5 tbsp of salt and bring it to bubble boil and allow it to cool down.
• Meanwhile in a mixer jar/food processor add hing, methi seeds, mustard seeds, and grind it into aa fine powder, remove it in a clean bowl.
• In the same mixer jar add in the green chillies and grind it coarsely mix the spicy pdr n ground chillies n raw mango well, add salt into this,transfer it into pickle Jar

Minty Mango

Minty Mango - Shyamala Shenoy

Recipe : 

• Pressure cook 1 whole raw mango.
• Peel off the skin n take out the pulp. Now take 2 fistful mint leaves, 1/2 tsp salt 1 tsp cumin seeds n 2 tblspoon sugar.
• Blend all the ingridients along with mango pulp into a smooth paste.. Take out in a vessel add 2 to 3 cups of chilled water. 
• Mix well,and serve, adjust the ingridients as per ur taste, u can substitute sugar n cumin seeds with jaggery n cardmom powder.

Raja Alle Piyav ghalnu Gashi

Raja Alle Piyav ghalnu Gashi - Gayathri Pai

For the recipe, Please follow this link,

http://gayathrifoodbytes.blogspot.in/2015/03/raja-alle-piyav-ghalnu-gashi-mackerel.html#more

Green Chicken

Green Chicken - Prasad Naik

Recipe :

• Marination : 1kg Chicken Pcs, 2tsp Garam Masala, 2tsp Garlic Paste, 1 Lime Juice, 1tsp Salt. Mix Well and keep aside for min 1 hour. 
• Green Masala : 3 Cups of Chopped fresh Coriander,1/2 Cup Chopped Mint, 5 Pods of Garlic, 1/2 inch Ginger, 2 Big Onions, 2 inch Cinnamon , 2-3 Cloves, 5 Cardamom, 10 Black Paper Corn. Grind all the ingredient by adding water and make a fine paste. 
• In a pressure cooker take 2 tbsp of oil and heat it. Add 2 Tejpatta. Then Add Green masala, saute till it gives an Aroma. 
• Add Marinated Chicken and sauté for 10 minutes till the masala is coated on Chicken and Chicken pcs colour changes. 
• Add 4 glasses of water and lid the pressure cooker. It Takes 3 whistles to cook the chicken well. Put off the Gas, let the pressure gets released on its own. 
• Your Green Chicken is ready to serve with Steam Rice, Chapati or Tastes best with Bhakri.

Musk Melon Panaka

Musk Melon Panaka - Shymala Shenoy

Recipe :

• Take 1/2 to 1 cup of musk melon pieces ,blend till smooth..
• Take 1/4 cup powdered jaggery n 2 to 3 cups of water . 
• Add a pinch of salt, 1 lemon juice, lil pepper powder, Mix all along with blended paste..chill n serve..

Coffee and Chocolate Cheesecake

Coffee and Chocolate Cheesecake - Nikhila Hegde

Recipe :
Ingredients :

• 500ml whipping cream, 
• 200gm cream cheese, 
• 10tbsp castor sugar, 
• coffee powder(instant) 3tsp, 
• 50 gms nutella, 
• 3tbsp milk, 
• marie biscuits 10, 
• melted butter 50gms. 

Method

• Crush the marie biscuits to a fine powder, can be done in a mixer and mix with melted butter till sandy. Pour this into the tin if choice or a springform cake tin and press well. chill in fridge. 
• Whip the cream till soft peaks form and keep aside. 
• Beat together cream cheese, sugar and coffee till smooth. 
• Mix both the above well without loosing the aeration, gently till uniform. 
• Pour half of this mixture on the chilled base and allow to set in freezer for an hr. meanwhile combine nutella and milk till smooth, and keep the remaining mixture chilled(not in freezer). 
• Once set spread nutella layer and pour remaining mixture and set in freezer over night.
• Allow it to cool in fridge for half an hr before serving, dust it with coffee or cocoa powder. please feel free to alter the sugar and coffee. (I like my cheesecake with a hint of bitterness and not too sweet, hence i used 3 heaped teaspoons of coffee powder and 10 tbsps of sugar. if u like it sweet u can alter these ingredients, u can also skip the nutella layer n pour it all in one go.)

Aakhi Masoor Dal

Aakhi Masoor Dal - Prasad Naik

Recipe :

• Soak Aakhi Masoor ovrnight in water. Drain off the water and keep aside
• In a pressure cooker 2 tbsp oil to be heated. Add Tejpatta, Dalchini & Shahi Jeera. 
• Add 2 big chopped Onion, 1 chopoed Tomato, 2tsp Lasoon Paste, 1tsp Adrak Paste, 2tsp Red Cilli Powder, 2 tsp Garam Masala, 1/2 tsp Haldi and 1tsp Salt. Add Akhi Masoor by adding 4 glasses of water. 
• Take 5 whistles on Pressure Cooker. Once it cooks add 2 pcs of Kokum.
• Once the Masoor Daal comes to Room Temperature add one cup whisked Curd and mix well.
• Garnish with fresh chopped Coriander and your Aakhi Masoor Daal is ready to serve.

Haldi Loncha (Turmeric Pickle)

Haldi Loncha (Turmeric Pickle) - Prasad Naik

Recipe :

• Ingredients : 
• 250 gms Oliee (wet) Halad, 
• 250 gms Ambe Halad, 
• 100 gms Ginger, 
• 1Lime Juice, 
• 1 packet Ready Pickle Masala, 
• 4 tbsp Oil, 
• 1 tsp Hing, 
• 1 tsp Rai. 

Method

• Both Haladi Roots & Ginger, Skin to be scraped off and then Grated. Keep them dry on Kitchen Towel for a while. Mix all three ingredients and keep aside. 
• In a Vessel take oil and give Tadka of Hing and Rai in hot Oil. Let the Tadka come to room temperature. Add the grated, both Haldi and Ginger in room temperature Tadka by adding Lime Juice and full packet of Readymade Pickle Masala Powder. 
• Add salt if required as per taste as Pickle Masala Powder contains Salt. Mix well so that Grated Ingredients, Tadka and Masala is well blended. Your Haldi Pickle is ready to store in Airtight bottle.

Notes

• Do not use any water in entire process. It can spoil your Pickle.
• Always use dry spoon for taking out the pickle. 
• Pickle can be stored in Airtight bottle in a fridge for a month or two. 
• Any Readymade pickle masala powder can be used, as every region gets different brands of pickle Masalas. 
• Grated Haldi and Ginger need to be absolutely dry, not to wash with water as you would be scrapping off the root skin.

Dudhi-Lauki (Kaddu) with Chana Daal

Dudhi-Lauki (Kaddu) with Chana Daal - Prasad Naik

Recipe :

• First Soak Chana Daal in 1 Glass of Hot water for 2 hrs. Wash & Scrape the skin of Dudhi-Lauki (Kaddu) and cut in cubes as shown in picture. Add 1/2 Cup of Fresh Coriander in it and keep aside. 
• In a Kadhai prepare Tadka: 1tbs Oil, 1tsp Each of Rai and Jeera, Kadipatta, 4 slit Green Chili's, 1 Onion fine chopped. Saute the Tadka till Jeera leaves its Aroma. 
• Now add soaked Chana daal, 1/2 tsp Haldi, 1/2tsp Salt. Add 1 glass of water in it and cook the Daal and Onions. Mix Tadka well with Onion & Chana Daal. Check the Chana Daal if its cooked well or not before you add Dudhi-Lauki Cubes. 
• Now add Cubes of Dudhi-Lauki along with Fresh Coriander. Cover the Kadhai with lid. Dudhi-Lauki doesn't take much time to cook when Kadhai is covered with lid. Garnish wih Fresh Coriander and your Dudhi-Lauki (Kaddu) with Chana Daal is ready to serve.

Mango Leather Sheets

Mango Leather Sheets - Preethi Prasad

Recipe :

• Pulp of 1 mango 
• 2 tsp sugar (i added this as the mango was a little sour)
• Blend them together to a fine paste.
• Pre heat the oven at 190C for 10 mins.Grease the baking tray lightly.Uniformly spread the puree.Place the tray in the oven and bake for 45 to 50 mins.Check the centre and the toothpick should come out clean.If not keep it for 10 more mins.
• As it was hot from the oven ,i folded it into 4 folds and cut it into 4 pcs.
• It looks like it is stuffed but it is not.

Karela simlamirch carrot red chilli pickle

Karela simlamirch carrot red chilli pickle - Preethi Prasad

Recipe:

• 2 Karelas slit
• 1 carrot slit
• 1 capsicum slit
• 1 Red chilli cut
• 1/2 tsp haldi
• 3 tsp kuti lal mirch powder(add more if you want)
• Juice of 2 lemons
• 1 tsp mustard seeds
• 1/4 tsp hing
• 3/4 tsp methi seeds roasted and powdered

Method : 

• Cut the vegetables as shown in the pic.Heat 2 to 3 tbsp of oil in a pan.Add mustard seeds.
• Once they splutter add hing ,haldi,powdered methi.Add all the veggies and saute for 7 to 8 mins.
• Add chilli powder and salt to taste and mix well.Switch off the flame after 5 mins.Add lemon juice and mix well.

Stuffed Bottle Gourd Cups

Stuffed Bottle Gourd Cups - Preethi Prasad

Recipe :

• 2 slim Bottle gourd cut into round 1" pcs.Scoop the seeds and keep it aside.
• 2 tsp channa dal
• 2 tsp urad dal
• 1.5 tsp dhania
• 1/2 lemon size tamrind
• 2 tsp Sesame seeds
• 1 tsp pepper corns
• 8 to 10 dry red chillies 
• Handfull of peanuts

Method

• Roast all the ingredients and blend it to fine paste.Add some water while blending.Add salt to taste.Mix well.
• Stuff the mixture in the bottle gourd cups.
• Heat 3 tsp oil in a wok.Add the stuffed cups.Roast it till they are a little soft and the masala is cooked.Add salt if needed.
• Goes well with Rice and phulkas or chapati.

Kesar Bapa Doi

Kesar Bapa Doi - Nutan Shenoy Kini

Recipe :

• Blend together 1 cup thick curd, 1 cup whole milk n a tin of condensed milk with an electric hand blender till frothy. 
• Now add kesar (optional) n cardamom powder. Pour it in a mould leaving enough space for it to rise. 
• Seal tightly with aluminium foil so that neither water nor steam percolate inside. Pour water in a cooker. Place the dish in it. Place the mould inside. Close the cooker with lid. PLEASE DO NOT PUT THE WHISTLE ON. 
• Place on hi flame till steam starts coming out of the vent. Then place on sim for 25 min. Put off flame. 
• Open the cooker once its cool enough. Let the mould cool. Drain all excess water. Let the bhappa doi cool. Cut into pieces. 
• Garnish with pista, almonds, cashew roughly powdered and a few strands of saffron. Chill in refrigerator and serve.

Raw Mango Dal

Raw Mango Dal - Preethi Prasad

Recipe:

• 2 cups Moong dal boiled
• 1raw mango cut into big pcs
• 2 green chillies slit
• 1/4 tsp hing
• 1/4 tsp haldi
• 1 tsp channadal and urad dal
• 1 tsp mustard seeds
• 1 tsp jeera
• Few methi seeds
• Fresh corriander chopped
• Some curry leaves torn into pcs
• Salt to taste.

Method :

• Boil dal and keep it aside.
• Heat 2 tsp oil in a wok.Add channa dal &urad dal.Saute for few seconds.Add jeera ,hing,methi seeds and mustard.Add haldi too.Ensure the tadka does not burn.
• Add slit chillies,curry leaves and corriander and mango pcs.Mix well,Cover a lid and keep it on low flame.Once the colour of the mango changes (once itbis soft)Add the boiled dal and salt to taste.Let it simmer for 7 to 8 mins.
• Mango dal is ready.Serve hot with Rice and ghee or phulkas.

Smoothie Cubes

Smoothie Cubes - Preeti Prasad

Recipe :

• Mash the pulp of 1 pink dragon fruit(the fruit was sweet so i have not added any sugar) and freeze it in the ice tray overnight.
• Take a glass of chilled milk and dates.Blend them together.Pour it in a glass.Drop some smootie cubes and enjoy.

Sprouted Moong Parathas

Sprouted Moong Parathas - Shreela Sasidharan

Recipe :

Sprouted moong sabzi

• Cook sprouted moong.after applying little salt in cooker ..only 1 whistle. .dra in any liquid ..allow to cool thouroghly. .or else sabzi will become mushy ( pls do not throw away the liquid ..to b used in any curry being prepared as it's full of nutrients
• Heat kadai + oil +curry leaves + onions + garlic + ginger ...all CF
• Fry well till sides of onions turn light brown...
• Next add 1 tomato CF.
• Fry for a few mins.
• Add +haldi pd + sambhar pd .
• Fry for a few mins..sprinkle little water so that everything gets bended..that's all ..as its not a gravy dish so it will b dry.
• Mix in the boiled moong.
• Chk n adjust salt 
• Now keep on slow fire fir sometime till well done
• Mix n remove from gas.
• Sabzi ready

Parathas :

• Knead atta with little whole jeera , ajwain , little haldi , oil n salt to taste.
• Roll out into Roti rounds place reasonable qty of stuffing on one rolled out roti.
• Spread stuffing all over. 
• Cover with n another roti.
• Seal edges..n fry on both sides ..drizzling oil on the sides.

Laal Maath Subji

Laal Maath Subji - Prasad Naik

Recipe :

• Wash and cut the Laal Maath as shown in picture and keep aside. 
• Take a deep Kadhai, heat up 2 tbsp of oil, give a Tadka of 5 Bedgi Mirchi Broken in half, after the Aroma add 4 fine chopoed Onions, Fine chopped 10 pods of Garlic and 1tbsp of Garlic paste. (To get rid off typical leafy smell) Add fine cut washed Laal Maath. Cook them with open lid as the Laal Maath leaves its own water contents and gets cooked in same. 
• Add Salt only after it cooks as Laal Maath cut leaf shinks after cooking. Subji is ready to serve.

Jalebi - Prathima Pai

Jalebi - Prathima Pai

Recipe :

• First prepare sugar syrup with 1cup sugar with one cup water. 
• Prepare a thick syrup like jamoon syrup.add roose essene 2 drops. Cool. 
• Then mix1cup maida, 1tsp baking pwdr, 2 tspn curds , pinch yellow colour.1 cup water. 
• Mix well till no lumps. Now heat ghee or refind oil . 
• Fill batter in a cone ( I fiiled in a milk packet) n cut the corner very little for thin jalebi. Make crisp jalebiies. Soak in syrup drain n serve.

Chocolate Truffles stuffed and coated with dessicated coconut

Chocolate Truffles stuffed and coated with dessicated coconut - Sandhya Kini Mayenkar

Recipe : 

Ingredients:

• 125gms white chocolate (chipped) 
• ½ tsp Orange oil based essence
• 50 gms amul milk cream
• For Covering:
• 125gms dark chocolate
• Dessicated coconut

Method: 

• Warm the milk cream in a sauce pan over low heat in a sauce pan, then add the chipped white chocolate and cook till the sauce thickens. Add the orange essence and little desiccated coconut and mix. 
• Keep in the fridge for 4-5 hours or overnight. 
• Then melt dark chocolate. Make balls of the mixture kept in the fridge. Dip there balls in the melted dark chocolate and roll in dessicated coconut. Refrigerate for 5-6 hours

Multigrain Sago Vada

Multigrain Sago Vada - Preeti Prasad

Recipe :

• 1 cup of urad dal soaked overnight .Grind it in the morning. Add some coarsely ground pepper to it and keep it aside.
• 2 cups sago soaked in water for 20 to 25 mins. Drain the water and keep it aside.
• Heat 2 tsp of oil in a wok. Add jeera, chilli powder,salt to taste and fresh chopped corriander.Saute for 5 secs. Add the Sabudana/Sago and roast well for about 7 to 8 mins. Add grated potato and roast well for another 7 to 8 mins.Divide the mixture into 2 portions.

For the first portion:

• Add 1/2 tsp of roasted bajra powder
• Add 1/2 tsp roasted green gram powder
• add 1/2 tsp roasted flax seed powder.
• Mix well and roll them in desired shapes.Pre heat the oven at 200 C for 10 mins. Bake it for 25 to 30 mins till the top crust turns brown.
• Serve hot with any green or red chutney or sauce.

For the Second portion: Urad dal multi grain sago vada:

• Add 1/2 tsp of roasted bajra powder
• Add 1/2 tsp roasted green gram powder
• add 1/2 tsp roasted flax seed powder.
• Mix well and roll them in the Urad dal Batter and place them on the baking tray.
• Pre heat the oven at 200 C for 10 mins. Bake it for 25 to 30 mins till the top crust turns brown.
• Serve hot with any green or red chutney or sauce.

Veg Lasagne

Veg Lasagne - Preeti Prasad

Recipe :

Ingredients :

• 3 lasagne sheets
• 1 cup corn 
• 1cup chopped capsicum
• 1cup grated paneer 
• 1 cup mozarella cheese 
• pasta sauce 
• Sriracha sauce 

Method

• Take a pan. Add 2 tsp of oil and shallow fry all the veggies and paneer except cheese.Fry for 5 mins.
• Add the sriracha sauce and salt to taste and switch off the flame. Take a oven safe glass dish.Grease the bowl. 
• Spread pasta sauce generously.Place a lasagna sheet on top. Add one layer of veggies. Place another lasagne sheet on top. add all the veggies on the top. 
• Place the lasagne sheet.Spread the pasta sauce generously. Sprinkle the cheese on top. Pre heated oven at 180C for 10 mins. 
• Place the dish in the pre heated oven and bake for 30 to 35 mins. Insert a fork to check.If the sheets are softened they come out clean.If not keep it for another 5 to 10 mins. 
• The pasta sauce i used had chuncks of tomato and mushroom. So i have not added tomato to the veggies. Enjoy.

Jhatpat Doodh Peda

Jhatpat Doodh Peda - Preethi Prasad

Recipe: 

• 1 tin condensed milk 2 tsp curd Take a microwave safe bowl.
• Mix the ingredients and microwave on high for 2 mins.Remove and mix well.Again microwave for 2 mins.Remove and mix well.Microwave for 1 min.
• Allow it to cool and serve. Take a bigger bowl in order to ensure the mixture doesn't spill out.

Homemade Ricotta Cheese

Homemeade Ricotta Cheese - Preeti Prasad

Recipe:

• Full cream milk 2 lts
• Thick cream /Full cream 500 ml
• Salt -less than 1/2 tbsp
• White vinegar - 75 ml

Method

• Mix the milk ,salt and cream in a heavy bottom pan.Keep it on medium flame for 20 mins.Once you see the thin layer of cream being formed add vinegar and stir for 15 secs.After 2 mins switch off the flame.
• Leave it aside for 20 mins.The curd gets collected on the top.
• Use a muslin cloth or collander to strain the cheese and seperate the whey.Collect the whey in another vessel.Hang the muslin cloth to a tap and keep a vessel below to collect the whey for 30 mins .
• Then keep it in a perforated container or vessel with a bowl underneath so that the remaining whey will drip out.Keep it in frigde for about 2 to 2.5 hrs so that the cheese becomes firm.

Raza Kothambari Methi Ghassi

Raza Kothambari Methi Ghassi - Nutan Shenoy-Kini

Recipe:

Kothambari chike chadti gheuchi n 5-6 methi seeds telatu bhajuche. Techi varlele telatu sukhi mirsanga. Ardha sankeshwari ghey ardha bedgi. Mirsang bhaji. Soyi chinchamb mirsang kothambari n methi laana vati. Boil to gravy consistency. Add salt. Add marinated fish (turmeric n salt). Boil n serve with rice. Magiri khauchechi.

Raw Mango Chutney

Raw Mango Chutney - Prasad Naik

Recipe :

Ingredients : 

• 4 tsp Channa Daal, 
• 2tsp Udad Daal, 
• 1/2 tsp Methi Dana, 
• 3/4 Medium Size Mango, 
• 1Cup grated Coconut, 
• 1/4 tsp Hing, 
• Dry Red Chili's 4 -5, 
• Salt as per taste. 

Method

• In a Pan fry all dry ingredients other then Raw Mango and Coconut in 1/2 tsp of Oil. When it changes the colour, add Coconut and fry for sometime. After it cools, Grind along with Raw Mango.
• Give Tadka of Hing, Rai and Kadipatta. Raw Mango Chatni is ready to serve.

Urad + Whole green moong + Rava Idly with Amla radish chutney

Urad + Whole green moong + Rava Idly with Amla radish chutney - Gayatri Pai

For the recipe, Please follow this link, http://gayathrifoodbytes.blogspot.in/2015/01/urad-dal-whole-moong-rulav-idly.html#more

Multigrain oats + Rava Idly with tomato onion bhaji and coriander chutney

Multigrain oats + Rava Idly with tomato onion bhaji and coriander chutney - Gayatri Pai

For the recipe, Please follow this link, http://gayathrifoodbytes.blogspot.in/2015/01/urad-dal-whole-moong-rulav-idly.html#more

Bharva Baigan (Brinjol) in Mustard Oil

Bharva Baigan (Brinjol) in Mustard Oil - Prasad Naik

Recipe :

• First slit the small Brinjol - Baigan in 4 parts without breaking the tip, as shown in picture. Dip them in Haldi water for 15 minutes, take them out and keep them aside. 
• Masala Preparation- 4 Onions long slit, 2tsp Jeera, 2 slit green chills, 1/2inch Ginger, 10 Black pepper corns, 2 tsp Amchur (Dty Mango Powder) all to be mixed. In Kadhai put 2tsp of Mustered Oil, add the mixture and saute it till Onions are brown. 
• Then bring this to room temperature and grind in mixer without adding water. Add 1 tsp of salt and keep the mixture separate. 
• Now fill the mixture in slit Baigan as shown and keep them aside. In same Kadhai add 2 tbsp of Mustered oil, heat oil on full flame till it fumes and then lower the flame. Add 2 fine chopoed Onion, 2tsp Jeera, 1tsp Amchur, 1/2 tsp Salt. Saute till Onions are light brown. 
• Add Masala Filled Slit Baigan into Kadhai. Add 1 cup Fresh Chopped Coriander and 1Cup Water in Kadai for Baigan to cook well. Close the Kadhai with lid for 10 minutes. 
• Then toss the Baigan softly on other side. Cook till Baigan becomes dark Brown from all sides. Your Bharva Baigan in Mustered Oil is ready to serve.

Unniyappam (Kerala sweet)

Unniyappam (Kerala sweet) - Shreela Sasidharan

Recipe :

Ingredients :

• Rice flour..1 cup
• Jaggery...100gm
• Water...1 cup..( can take slightly less)
• Coconut bits..sliced .1/2 cup
• Mashed ripe banana..1/2 cup..mashed in mixer 
• Sugar..1/2 tbsp
• Elaichi powder 
• 1 pinch Salt 
• Soda bicarbonate...
• 1/4 tsp
• Oil for frying

Method

• Jaggery +water..heat &dissolve. 
• It should become slightly syrupy..but not thick.
• In a container take all the rest of the ingredients ( except soda )
• To this add the jaggery syrup little by little n keep mixing till u get a pouring capacity ..like idli batter...can add water if necessary. 
• Now..keep Appe pan on fire so that it heats up
• Put little oil in each hole
• Now add 1/4 tsp soda to the batter n mix it well
• Using a spoon add batter into each hole ..abt 3/4 th full.
• First heat to medium hot.
• Then lower the flame so that it gets cooked inside.
• When it starts leaving the sides..Flip over & cook on the other side as well. 
• Check if cooked using tooth pick.Remove when done.

Pepper Cashews

Pepper Cashews - Vidya Nayak Shenoy

Recipe :

• In microwave bowl mix in pepper n salt n cashews now sprinkle water n mix well 
• Now micro wave for 1 min.. mix in again n microwave again for 1 min... now check if it is done...I prepared this in a span of 3 mins...

Harve Kele Chutney

Harve Kele Chutney - Anu Nayak
Harve kele cookerantu shijjonu gevche .sola kanu puddi kornu davorche.thode chinchamba uddaka hingu mirchi powder mixy ntu ghalnu tantu shijjailele kele ghalnu thode udda ghalnu mixy korche .kaderi narlel tel galnu mix korche

Raw Mango Chutney

Raw Mango Chutney - Anitha Shenoy

Recipe :

• Raw mango-3 peeled and grated
• Jaggery-1tbsp(as per ur taste)
• Mustard seeds-1tsp
• Hing-a pinch
• Red chillies-2
• Chilly powder
• Salt. 

Method :

• Take a kadai add oil... Splutter mustard seeds, add hing, red chillies. 
• Add the grated mango to the seasoning mix well
• Add salt and chilly powder ... Keep mixing till the color changes and oil leaves the sides of the pan. 
• In the end add jaggery and again mix for another 5mns. Thokku is ready. 
• I've added a pinch of kasuri methi, which is optional.

Mandeli Bhujana

Mandeli Bhujana - Prasad Naik

Recipe :

• First clean and wash Mandeli and apply Salt and Lime on it and keep for 10 minutes and then Rince it of with water. 
• Keep aside till curry is ready. In a Vessal take 4 big Grated Onion (like a salli-Straight Cut), 2 tbsp of Oil, 4 tsp Garlic Paste, 2 tsp Garam Masala, 2 tsp Red Chill Powder, 1/2 tsp Haldi, Salt 1 tsp, Fresh Corriander fine chopped 1cup. 
• Mix all this with your fingers by squzzing it gently. Put this Vessel on gas for 5 minutes. 
• Add 2 glasses of water, 2tsp Imli paste and sauté till its boiled. Add Mandeli fish in boiling mix, put the lid on and put off the gas. Mandeli cooks fast. 
• Do not overcook, as its very delicate fish. If overcooked it breaks and becomes messy. Garnish with more Fresh Chopped Coriander and enjoy Mandeli Bujana with Rice.

Bread Utthappam

Bread Utthappam - Nandini Kini

For the recipe, Please follow this link, http://kiniskitchen.blogspot.in/2015/02/bread-utthappam.html

Crunchy Cabbage with Green Peas & Potato

Crunchy Cabbage with Green Peas & Potato - Prasad Naik

Recipe

• 1 Cubed Potato and Green Pease to be kept submerged in water. Sliced and Cut Cabbage in strings to be washed and kept aside to Dry. 
• Take a pan. Heat 2tbsp of oil in it add Three slit Green Chillies, Kadi Patta and 2tsp of Jeera, 1/2 tsp Haldi as Tadka. 
• Add Potato Cubes, Green Pease and cook along with one full uncut Tomato till all three ingredients are cooked well. When Tomato gets Soft, Smash the same, add cut Cabbage, saute for a minute by mixing well and let it cook in open pan without lid. 
• When you lid the pan, cabbage becomes soggy with steam. Do not add any water, Keep the Cabbage crunchy, add Salt as per taste. Once it cooks Garnish with fresh Coriander. Your Crunchy Cabbage with Green Pease & Potato is ready to serve.