Tuesday, 29 September 2015

Pineapple Sheera

Pineapple sheera - Kiran Kamath

1 cup upma sooji
1 cup pureed pineapple
sugar - according to taste
ghee - 3-4 tablespoon
raisins - 15-20
1 cup milk

Fry the upma sooji in ghee till it gives an aroma.Add milk and cook the sooji.
In a separate kadai, add the pureed [pineapple,and sugar and keep stirring till sugar is dissolved and the puree is cooked properly. add the cooked sooji to this and mix thoroughly till no lumps are there.Add ghee and keep stirring till ghee oozes out from the sides. Fry the raisins in little ghee and add to the sheera. Mix well. Garnish with kesar.:):)

Kelya Sukrindo

Kelya Sukrindo - Sheela Bhat

cut ripe nendrabale banana in thick roundels.... make a thick batter of besan + red chilli powder + hing + salt .... dip each pieces n deep fry...
d bananas shud be sweet ... and the batter shud be lil spicy....tastes ossm..

Recipe Courtesy:Priya r Shenoy

Idli Chilli

Idli Chilli - Prathima Bhandary

For The Batter:
1/4 cup corn flour
1/4 cup plain flour (maida)
Salt to taste
Other Ingredients:
1 tsp grated ginger 2 tsp garlic
2 to 3 green chilies
Soy sauce
Tomato sauce
Salt to taste
Combine all the ingredients for the batter in a bowl and make a smooth batter by adding approximately ¼ cup of water. Coat the idli pieces with the batter and deep fry in hot oil over a high flame till the idli is golden brown .Heat the oil and add the ginger, garlic and green chilies and sauté over a high flame for 1 to 2 minutes. Add the onion, capsicum and sauté for a few more seconds. Add the soya sauce, Tomato sauce and salt and allow it to come to a boil. Toss in the fried idli and mix well and garnished with the spring onion greens.

Chutneywale Bachku Aloo

Chutneywale Bachku Aloo - Tanushree Aich


Boil baby potatoes, ensure they dont break & are firm, prick them, smear some salt & shallow fry till lightly browned, keep aside
In a wok, add oil, add cumin seeds
Make a fine paste of mint, coriander, green chilly, ginger & garlic
Add this paste to the wok once the cumin splutters
Cook till masala leaves oil, next add in coriander, turmeric & garam masala pwdrs
Cook again till masalas get cooked
Next add in 2 tbsp thick beaten yogurt
Ensure that u keep the flame low while adding curd... Saute till the masalas sweat oil
Adjust salt, add a little water, drop in the fried potatoes
Quickly stir & allow the potatoes to soak in the masalas
Put off flame when the masalas thickly coat the potatoes
Sprinkle some freshly roasted sesame seeds & serve hot

Jhaarkhand Village Style Sukha Chicken

Jhaarkhand Village Style Sukha Chicken - Prasad Naik

Recipe :
Wash chicken pcs and Marinate with a paste by Grinding 5 Green Chillies, 20 Petals of Garlic, 1/2 inch Ginger, 1 tsp Coriander Seeds, 1 Cup Fresh Chopped Coriander & Lime Juice. 

Keep aside marinated Chicken for 1/2 hour.
In a Kadhai add 2 tbsp of Mustered oil, heat well till it leaves it's fumes on high flame, reduce the flame thereafter. 
If you are not use to Mustered oil then you may use any other oil.
Add 4 long slit Onions and fry with 2 Tej Patta & Khada Masala( few Cloves, Cardomum, Black Pepper Corn, Sinamon ) saute till it leaves its Aroma. 
Now add 1tsp Jeera Powder, 1tsp each of Garam Masala & Red Chilli Powder, 1/2 tsp Haldi. Mix well and then add 2 Tomatos fine chopped, 1 tsp Salt, 2 tsp Garlic Paste, 1 tsp Ginger Paste. 
Saute till everything is mixed well.
Now add marinated Chicken with marination juice till all Masala is coated on Chicken pcs. Lid the Kadhai and cook it for 30 minutes in its own steam on slow gas. When every thing cooks, it leaves the Oil.
Garnish with Chopoed coriander. 
Your Chicken prepared in Villages of Jhaarkhand state is ready to serve.

Hunase Saaru

Hunase Saaru(Tamarind curry) - Shamala Bhat

1 tsp thick tamarind concentrate (about a large lemon sized amount of fresh tamarind)
Onion 1 big
Garlic 3-4 seeds
1tsp each pepper and cumin powde
1.5 tsp brown sugar or jaggery ( optional)
1 tbsp chopped fresh coriander/cilantro
2 cups water
salt to taste
For the tadka:
1/2 tsp mustard seeds/ r
2-3 red chillies, broken
1 spring curry leaves
1 tsp oil

If using tamarind concentrate, dissolve in one cup of water. Keep aside.
If using tamarind, soak in a cup of warm water for 10 minutes. Then squeeze and strain the juice. Keep aside.
Heat oil and add mustard seeds. Once they pop, add curry leaves and crushed garlic,red chilli and fry for a while now add the chopped onion and fry till they translate
After a few seconds
Pour the tamarind pulp, water now add the pepper+ cumin powder and bring to a boil.
Add salt and jaggery and let it simmer for 3-4 minutes.
Taste to adjust the salt and jaggery levels.
Finish with chopped cilantro and serve with a bit of ghee on top.

Potato Corn Grilled Sandwich

Potato Corn Grilled Sandwich - Prasad Naik

Recipe :
Tadka for stuffing - Heatup 1/2 tsp of Oil in small Kadhai add 1/2 tsp Mustered Seeds, Few Kadipatta, 1 Fine Chopped Green Chilli, 1/2 Fine Chopped Onion, Salt as per taste,1/4 tsp Haldi. Saute for a minute and add 1 Boiled Potato fine chopped and 2 tbsp of Sweet Corn. Mix well and lid the Kadhai so that in its own steam corn gets cooked and Chopped Potato become soft and binds with Sweet Corn. Add little Fresh Coriander and your stuffing is ready.
Now Grease the Griller. As shown in picture, stuff the Bread slices and place them in Griller till you get a lovely Potato Corn Grilled Sandwich

Kadai Aloo

Kadai Aloo - Sandhya N Kamath

Pressure cook potatoes (do not overcook)cut into PCs .apply salt n keep aside.n shallow fry it till light brown..in a kadai...add oil...splutter jeera...add sliced onions... Fry til lite brown...add sliced capsicum..fry for sumtim Add sliced tomatoes.. Fry till pulpy..add grated ginger...Lil tumeric... 2 tsps Garam masala PD...add d potatoes 2 tsp s of besan n mix well...add Lil water ...add salt if necessary.. Roast for some time in low flame... Garnish wid coriander leaves..tastes yummm wid phulkas

Broken Wheat Sheera

Broken Wheat Sheera - Sandhya N Kamath

Pressure cook abt one cup broken wheat...keep aside...in a kadai.. Add one cup milk... Jaggery(acc to taste).. N lastly cooked broken wheat..keep on stirring till mixture becomes dry... Add cardamom pd.....fried cashews n almonds..add some gheee on top

Kesar Pedas

Kesar Pedas - Roopa Bhandary

Melt 2 tablespoons of butter in a microwave for 30 secs. Remove from microwave and add one tin Milkmaid Condensed milk and 1 3/4 cups of milk powder. Mix well. Microwave for 1 more min. Remove and add kesar squeezed in milk and cardamom pwd..mix well and keep in microwave for 3 more mins. Once it is hard mix well and spread on a smooth surface greased with ghee. Spread with a rolling pin and when cool make pedas.....recipe credit: Suphala Shenoy

Mixed Pulse Dal

Mixed Pulse Dal - Prasad Naik

Recipe for Mixed Pulse Daal

Soak 250 gms of Mix Pulses (Ready Mix Pulses Available in 250 gms Packet) 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 Garlic Paste, 1tsp Ginger Paste, 2tsp Red Cilli Powder, 2 tsp Garam Masala, 1/2 tsp Haldi and 1tsp Salt.
Saute till it leaves a Masala Aroma, Rawness of Ginger & Garlic paste goes and Onions are translucent.
Mix well and Add Mix Pulses by adding 5 glasses of water. Take 5 whistles on Pressure Cooker till it cooks well. Garnish with fresh chopped Coriander
Your Mix Pulses Daal is ready to serve. Enjoy with Jawar / Bajra Bhakri or plain Rice. 😃

Coconut Khadi

Coconut Khadi - Yogita Kamath

I used chikki jaggery.i took 1/4kg jaggery & 1big coconut scarped only the white top part.In kadai add little water&ghee2tsp.when boils add jaggery.when jaggery turns little syrupyy add coconut , mix well.then pour on a greased thali.when warm cut into desire shapes.

Coconut Rolls

Coconut Rolls - Nandini Kini

3 cups desicated coconut
1 cup milk powder
1/2 cup sugar powder
1/2 cup milk (approx)
1 tsp elaichi powder

In a bowl mix all the ingredients and devide into 3 portions
For two portions mx saffron and green colour and keep aside
Take green portion and flatten it on a greased plastic sheet
Take white portion on other sheet and flatten it and put it on the green portion and do the same with saffron portion too
Roll it tightly and keep in the fridge for 10 minutes
After 10 minutes cut into1/2 inch pieces
Keep it in the fridge only

Dal Makhni

Dal Makhni - Preethi Prasad


Monday, 28 September 2015

Corn-Palak Pulao

Corn-Palak Pulao - Shweta Shanbhag


Palak Bread Pakoda

Palak Bread Pakoda - Prathima Bhandary

1 Cup Palak (finely chopped)
1 Cup Besan
1 tsp Ajwain
1 tsp coriander powder
1 tsp red chilli powder
1 tsp ginger garlic paste
Pinch of Soda
Salt to taste
Oil for deep frying
Take the bread & cut the edges. Cut the bread into any shape you want. (I tried triangular shape)
Mix Besan,Palak, Ajwain , Coriander powder, Chilli powder, Ginger garlic paste,Soda & Salt with water. It should be semi thick batter.(Almost like idli batter)
Dip the bread in to batter & deep fry.

Avocado Brownies

Avocado Brownies - Poornima Porchelvan


Magge Pachadi

Magge Pachadi - Roopa Bhandary

Cut cucumber (Magge) (2 cups) in to very thin Pieces .... and Cook Adding Chopped green Chillies (4 to 5) ... a Small piece of Chopped ginger and Few Curry Leaves in very lil Water .... Cook till D cucumber IS Soft and D Water s nicely Absorbed ..... Now let it cool down Completely ......
Now Grind 1/2 Cup coconut + 1 Tsp jeera to a very Smooth Paste .... add 1/2 a Tsp of Mustard in D end and Just GIV a Second run nd mixer .... whisk Curd (As per Usha Bhat Akka's tips ... u CAN run D Curd too in D mixer separately in.) ... Add dis to D cooked cucumber .... Mix Well..Add Curd ....
Now prepare a Seasoning of mustard ,, curry leaves and 1 tbsp of grated coconut ... fry till d coconut turns red .... add dis tadka over d pachadi ... pls do try friends ... a roasted coconut in curd mix blends superb. ... smile Emoticon smile Emoticon smile Emoticon note DAT D coconut Mix IS not cooked ... !!!!!!!!

Recipe Courtesy:Priya r Shenoy

Kai Holige

Kai Holige - Shamala Bhat

Ingredients for Kanaka (outer wrap): 
3/4 Cup all purpose Flour or Maida
3/4 Cup Chiroti rava (Wheat Sooji)
A pinch Salt
9 10) tbsp spoon oil 

Mix Flour, rava, Salt with Water to make a Soft dough (Do not make the dough very hard) Now add oil and Mix well. Leave this dough for Around 2-3'Hrs. When you try to roll this dough into a Small puri with hand, it sould not Break, if it breaks, the dough Might BE too hard / dry. 

Ingredients for stuffing 
1 Cup grated coconut
1/2 Cup Poppy Seeds (Khus Khus)
1/2 Cup Rawa
1 Cup Jaggery
1/4 tea spn cardamom powder (optional)
1 tea spn ghee
Increase or Decrease the Jaggery according to taste. 

Grains the coconut in a mixer into nicely without Adding Water Now add the Jaggery and Mix and put That mixer in gas and stir the Jaggery IS Melted and well mixed with coconut. Switch off the Heat.
Roster some Finecrawa about one Cup
Roast Poppy Seeds on a Medium Flame till a Nice Aroma comes out of it. Mix roasted Rasa and Poppy Seeds with Powdered Jaggery-coconut and cardamom
Procedure to make Holige
Make a big Ball of stuffing. Take a Small Ball (Almost 1/2 to 3 / 4th size of stuffing, Don ' t make the outer wrap too big) of outer wrap.
Apply ghee to a Plastic paper. Fold it into Half and Keep the wrap Ball on one Half. With the Fingers, spread into a Small puri size.
Keep the stuffing on it and wrap the wrapper Around stuffing.
Close the Second Half of Plastic paper over it.
Press on the paper till the Ball Becomes a big thin Circle.
Heat a Tava and fry the Obbattu on both Sides. Apply some ghee to it while frying to make it very crispy (they puff like puris while frying).

Gobi Talasani

Gobi Talasani - Rajani Dinesh Kamath

Crush a Fistful of Garlic cloves Heat oil in a Kadai / pan, add the crushed Garlic Fry it for a while ... When it Becomes golden, add red Chillies Cut into Small Pieces. Add Half a T spoon Chilly powder, Salt. Mix the Gobi pieces n keep stirring with a high flame. Once u feel that gobi is fried to a little extent .... make the flame small n add half a glass water n leave it to cook. After 5 mins..switch off the flame. Its yummy !!!

Saoji Mutton Curry

Saoji Mutton Curry - Preeti Baliga

http: //josculinaryjourney.blogspot.in/.../09/saoji-mutton.html

Capsicum-Rava Bhath

Capsicum-Rava Bhath - Preeti Baliga


Paneer Dil Bahaar

Paneer Dil Bahaar - Prathima Bhandary

250 gm 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, 1 tsp 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.

Recipe Courtesy:Chandrika Kini

Paneer Chilli

Paneer Chilli - Prathima Bhandary
For The Batter:
1/4 Cup corn Flour
1/4 Cup plain Flour (Maida)
Salt to taste
Other Ingredients:
1 tsp grated ginger
1 onion
2 to 3 green Chilies
2 tsp Garlic
Soy sauce
Tomato sauce
Salt to taste
Combine all the Ingredients for the batter in a bowl and make a smooth batter by adding approximately ¼ cup of water. Coat the paneer pieces with the batter and deep fry in hot oil over a high flame till the paneer is golden brown .Heat the oil and add the ginger, garlic and green chilies and sauté over a high flame for 1 to 2 minutes. Add the onion, capsicum and sauté for a few more seconds. Add the soya sauce, Tomato sauce and salt and allow it to come to a boil. Toss in the fried paneer and mix well and garnished with the spring onion greens.

Sunday, 27 September 2015


Chakkuli - Anu Nayak


Urud dal-little
methi seeds-few
rice flour-2 cups
salt to taste
milk to make the dough

Dry roast urud n methi seeds and powder it in the mixer...add this along with all the other ingredients and make a stiff dough...put it in the chakkuli mould and press it accordingly and deep fry.store it in a air tight container.

Mandeli in Green Curry

Mandeli in Green Curry - Prasad Naik
Recipe :
For making Green Paste :
4 cups of Fresh Coriander , 5 Green Chillis, 1 Cup Garlic, Imli Paste 1 tsp, 1/2 Grated fresh coconut. In Mixer make a fine paste.
In a Kadai 2 tbsp Oil to be heated, 1 big fine chopped Onion to be made light Brown. Add Fine Green paste and saute till the Rawness of Green Masala and Garlic goes. Take one Boil. Now add 1 tsp of Salt and then add cleaned Mandeli ( No Marination Required ) and take just one boil. This fish is very tender so do not over cook.
Your Mandeli in Green Curry or Mandeli Cha Hirva Kalvan is ready to serve.😁

Potato Shimla Mirch Masala

Potato Shimla Mirch Masala - Vidya Nayak Shenoy

Chop shimla mirch , potatoes with skin , onion tomatoes in small cubes of same size ... crush garlic ginger n green chillies ... don't make a paste just crush it... heat oil in kadai ... add jeera , saunf , kalonji n ajwain ... then add onions ... fry for some time then add crushed mixture ... fry for some time ... then add haldi - mirchi ( both normal + kashmiri ) - jeera - amchur - kitchen king powders n saute for a minute ... then add chopped potatoes ... fry again .... then add capsicum ... fry on high flame for 3-4 minutes ... then add salt ... after 2-3 minutes sim the flame ... add crushed kasuri methi .... add tomatoes n dhanyia powder ... fry again ... then add little water ... cover n cook .... then remove when fully cooked. .. add lime juice n butter .... cheese ... whipped cream can be added.

Recipe Courtesy:Rethish G Prabhu