Monday, 14 December 2015

Chicken Gravy With Coconut

Chicken Gravy With Coconut - Poornima Porchelvan

Tomato Saaru with Garlic Seasoning

Tomato Saaru with Garlic Seasoning - Shyamala Shenoy

Easy peasy recp.
Cook 1 big tomato in pressure cooker ..Grind this along vth 1 small green chilli n lil tamarind..In a vessel take 3 cups of water, add ground tomato paste n salt vth lil jaggery..Add 2 tbspn Rasam powder,or according to ur taste..Brg it to boil.. Keep simmer for 3 min..Add chopped coriander leaves..Season it vth crushed 7_8 garlic pods...Have it vth Rice or hv it like cup soup tongue emoticon best suits for chill weather..



                                           Recipe Courtesy-

Methi Matar Paneer

Methi Matar Paneer - Vidya Nayak Shenoy

Paneer - 200 gms
Small Methi leaves - 1 small bunch
Green peas - 1/4 cup
Ghee - 1 tsp
Ginger - 1' inch size
Big Onion - 1 (finely chopped)
Fresh cream - 1/4 cup

To grind:
Kasa Kasa/poppy seeds - 2 tsp's
Cashews - 5
Ghee - 1/4 tsp
Cardamom - 2
Cinnamon stick - 1/2 ' inch
Onion - 1
Green Chilly - 2

Soak the kasa kasa and cashews in warm water for about 30 minutes. Heat a pan, add ghee, cinnamon stick and cardamom. then add sliced onions and green chilly. saute them till the onions turn pinkish.
Cool the saute onions and grind it along with soaked kasa kasa and cashew into a thick paste.

In a pan, heat 1 tsp of ghee, add finely chopped ginger and onions. saute them well. Add methi leaves and saute it till it is cooked, it just takes less than a minute to get saute. (when i made, i forgot to saute methi leaves, so i added later after adding grounded paste and water. it cooked in 2- 3 minutes)

Now add the Grounded paste and 1/2 a cup of water to the pan. give a good stir. add the green peas and Paneer. let it get cooked in slow flame for about 2 - 3 minutes.

Finally add in the fresh cream and give a mix and remove the pan from flame.
I've skipped on the fresh cream part. Taste was just too good..mild , creamy gravy

Recipe Courtesy..

Crab Masala

Crab Masala - Vidya Nayak Shenoy

( Recipe courtesy Laxmi Shenoy)

Ingredients for marination :
1)tamarind paste
2)ginger garlic paste
3) 1tbsp coriander powder
4) 1tsp cumin powder
6) 2 tsp red chilly powder
7) pinch of haldi powder

step 1) Mix all the above and marinate crab pieces in it for about an hour
step 2) Fry 2 chopped onions in kadai and once the onion turns light brown, add handful of curry leaves
and fry for one minute .
step 3) Now add the marinated crab and fry it in high flame and then simmer it till the crab gets cooked
and blend with the masala.

step 4) After switching off the gas, squeeze half a lemon over it(do not mix) and close the lid.

Ravyacha Pola

Ravyacha Pola(onion utappa) - Prasad Naik

Recipe : 

Make a batter with half cup of roasted Rava, 1 tsp of Besan for binding, Fine chopped Onion, Green Chillies & Fresh Coriander with Salt to taste. Hand Blend the mixture. The Onion would leave the moisture but to have a batter consistency add needed water.
Now spread the batter (Thin spread, as I like it that way) on non stick pan with few drops of oil and roast it from both the sides till its crisp.
Your Thin Crisp Rava Uttapa or as we call it Ravyacha Pola is ready to serve. You can have it with bread toast or as you like. Enjoy

Chicken Tikka

Chicken Tikka - Samatha Shenoy

For 500 gms boneless chicken...
Make a marinade of 1 tbsp Ginger Garlic paste, 1 tbsp Besan , 1 tbsp chilli powder , 1 tbsp Tandoori masala, 1 tsp olive oil ( you could use butter ) , 4 to 5 tbsp of yoghurt and salt to taste.
Apply on chicken and keep refrigerated for 3 to 4 hours.
Grill in OTG , alternatively you could grill on a gridded pan.

Sunday, 13 December 2015

Hot Garlic Pepper Rasam

Hot Garlic Pepper Rasam - Vinaya Prabhu

1 large tomato chopped fine.
1tsp tamarind paste.
1/2 tsp pepper
2 cloves garlic chopped fine
8 cloves garlic crushed
1tsp everest Kashmiri chilly powder
1 tea cup cooked dal.
2tsps sugar.
2 tsps ghee
Coriander leaves for garnishing.
Cook tomato , chopped garlic and tamarind paste till done.
Add d dal, sugar, chilly powder n salt as required n boil well.
Heat d ghee n roast d crushed garlic to a nice golden brown. Season d rasam , boil for a couple of minutes n garnish wd coriander leaves.

Spicy Chicken Manchow Soup

Spicy Chicken Manchow Soup - Nandini Kini

Saturday, 12 December 2015

Walnut Brownie

Walnut Brownie - Sushma Nayak Isloor


Maida-1 cup
Cocoa Powder- 1/2 cup
Sugar- 3/4 cup and 2tbsp
baking soda- 1tsp
Salt- a pinch
oil/butter- 1/3 cup
[Milk- 1 cup]Room Temperature
[Vinegar- 1 tsp]mix to make buttermilk
Instant Coffee Powder- 1/2tsp
Vanilla extract- 1/2 tsp
Walnuts and choco chips-A  small catch

Mix milk and vinegar and keep it aside to curdle..Meanwhile sift all the dry ingredients including sugar and keep it aside.
Beat the wet ingredients like butter/oil,vinegar,buttermilk and vanilla extract.
Add the wet to the dry ingredients and give a fold..sprinkle the nuts and choco chips.
Bake at 180degrees for 25-30mns.
Brownie is ready to serve...Can have just like that or goes well with Vanilla or butter scotch ice cream.

Green Chilly Halwa

Green Chilly Halwa - Sarita Bhat

Green Chillies- 100gms
(choose very mild spicy,light green ones and remove
the seeds)
Rawa - # tbsp
Milk - 1/2 cup
Sugar- 3tbsp
khoya/milk powder -1/2 cup
cardamom,cashew,badam for garnishing.

Boil the green chilli in water for 5mns..Throw away that water and
boil again in fresh water...Same procedure has to be repeated 3 times.Take
out the pungent flavour from the chilly and make a fine paste out of it.

In a kadai add ghee,add this paste...fry for 7-8mns.Add rawa in the mix...again fry for another 3-4mns.Add milk and cook till all the mil is absorbed.

Add sugar,stir well and then add milk powder/khowa and give a good mis till you
get suji halwa consistency.

Lastly add some cardamom powder along with nuts of your choice which is slightly fried in ghee.Mix well...halwa is ready to serve.

Tomato Jam

Tomato Jam - Nutan Shenoy-Kini

Blend raw 1 kg tomatoes. Also powder 4 katoris sugar with 10 green cardamoms. Mix the two well and let it cook on slow flame till it thickened and left the sides of the pan. Then add a pinch of dalchini (cinnamon) pwdr, mixe it well n put off flame. It has cooled, so bottle and refigerate it.

Koli Style Chicken

Koli Style Chicken - Nutan Shenoy-Kini

Grind to a paste loads of dhania sm kadipatta gg turmeric powder salt n green chillies. Marinate the chicken with this green Masala.

In a kadhai saute onion khus khus laung dalchini black pepper n sukha kopra. Saute till well browned. Grind to a fine paste after it cools.

Heat sm oil. Add chopped onions, add brown paste, koli Masala ( we gt it readymade in D mart) chilly powder. Saute for a while till oil separates. Add marinated chicken. Mix well. Adjust consistency. Adjust salt. Cook till done.

The USP is burn a charcoal. Place it in a katori. Keep it in the chicken kadhai. Drizzle oil on it n immediately cover the kadhai with the lid. The smoky flavour makes it absolutely divine.

Ginger Chutney

Ginger Chutney - Nutan Shenoy-Kini
Ingredients :-
1. 50 gms fresh ginger ( Chopped).
2. 1 tbsp oil.
3. 1 small lemon size of tamarind ( soaked in 1/2 cup warm water ).
4. 1 tsp jaggery.
5. 1 tsp cumin seeds.
6. 1/2 tsp garlic (chopped).
7. 1 tsp mustard seeds.
8. 5 curry leaves.
9. 3 Whole Red Chillies.
10. A pinch of asafoetida.
11. Salt to taste.

Method :-
1. Fry ginger in hot oil for 3 minutes on low flame and remove from oil.
2. Squeeze out tamarind pulp and grind with ginger and jaggery.
3. In the same oil, fry cumin and garlic, mustard seeds, curry leaves and red chilly till mustard seeds splutter.
4. Add asafoetida and salt. Remove from heat, pound coarsely and mix well with ginger mixture

Maharashtrian Style Mirchi Cha Thecha

Maharashtrian Style Mirchi Cha Thecha - Nutan Shenoy-Kini

You need :
1. Crushed roasted peanuts ( don't powder it, just crush for 1 or 2 strokes)
2. Green fresh chillies cut in half way ( or if you need you can cut it in pieces )
3. Garlic 1 full ( 20 cloves atleast )
4. Salt to taste
5. Jeera
6. Turmeric powder
7. Red chilli powder half spoon
8. Lime juice 1 spoon,
9. Oil.

1. Heat the oil and add jeera, turmeric powder, red chilli powder, green chillies, garlic and fry it on low flame.
2. Let chillies & garlic get cooked for 5 minutes in steam.
3. Once it is cooked add crushed peanuts and salt to taste.
4. Mash everything together with a mortar-pestle.
Serve hot.

Pineapple Chutney

Pineapple Chutney - Vinaya Prabhu

1 cup pineapple chopped.
Half cup sugar. 1 tsp salt.
Mix all the three and set aside for half an hour. Cook in 1cup of water till done.
Add sambhar powder as per taste n a tsp of tamarind paste. Add more water if required n boil well.
Season with mustard, asaefoetida n curry leaves.

Spicy Punjabi Andaa Masala

Spicy Punjabi Andaa Masala - Aishwarya Kini

Roast hard boiled eggs in 2tbsp oil till light brown n keep aside.
In a pan heat 2 tbsp of oil, add cumin seeds let it splutter, den add chopped garlic n ginger n fry well. Now add finely chopped onions n green chillies n fry well.
Add turmeric, chilli, coriander powder n garam masala n fry well.
Add pureed tomatoes, salt to taste n a pinch of sugar, a lil water n boil well to get a thick consistency.
Cut d roasted eggs into halves n mix into this gravy n boil well till d eggs get coated with the masala.
Garnish with coriander leaves.

Tomato Chutney

Tomato Chutney - Nutan Shenoy-Kini
This chutney is made in Andhra style

1. 4 nos Tomato (big)
2. 6 tsp Chilli powder(exact measurement)
3. 1 Lemon Sz Tamarind(big american lemon size)
4. ¼ tsp Turmeric powder
5. 1 Whole garlic(peeled)
6. ½ cup Oil
7. Salt ( as per taste)

1. ¾ tsp Cumin seeds
2. ¾ tsp Fenugreek seeds

1. Heat pan and dry fry the cumin seeds and fenugreek seeds(without oil) for 1 minute (or till you get nice aroma) in medium heat. switch off the stove.
2. Grind into powder and keep aside.
Wash and cut the tomatoes into big pieces.
3. Heat 1/4 cup oil in pan. Add tomatoes and cook in high heat. In first 5 minutes tomatoes become soft and juicy, cook another 5 minutes to make thick the tomato pulp. Now add chilli powder, tamarind, turmeric powder, ground cumin & fenugreek seeds powder and salt. Cook for another 10 minutes in medium flame. Switch off the stove and let it cool.
4. Grind this cooked tomato gravy with 1 whole garlic into fine paste.
5. Then heat 1/4 cup oil in pan and add this ground paste and cook for 8-10 minutes.
6. Now yummy thokku is ready for you. You can have it with white rice, curd rice, idli, dosai, chappathi,etc.
7. Plz do not add a drop of water. Also, add more chilli pwd, bcz the spicy taste reduces after a week or so. This chutney can be refrigerated and stored for atleast two months.

Belgaum Kunda

Belgaum Kunda - Preeti Baliga

Full cream milk 2 cups.1/4 cup fresh cream Jaggery3/4 cup +Sugar 1/4...1 cup.Milk Powder-2 tablsps, Bombay Rava...2 tablsps, Ghee..1 tablsp, Dahi-2tsp. Milk curd/paneer..2 tablsp, Cardamom powder...1 tablsp.Dry fruits for garnish.
Method...Heat ghee in a pan, add Rava and fry till golden brown, now add Milk powder and fry a little.Pour the milk and cream and allow to boil.Lower flame add the dahi and paneer ...put off flame and set aside. In a separate pan add sugar or jaggery or if using both add it and melt it or caramalize till golden brown. Do not add any water at any stage,.Add the curdled milk and cook till dry. Takes about 15 to 20 minutes on medium high. When thick and dry,add the cardamom powder mix well and garnish with dry fruits...Kunda ready to serve.

Recipe Courtesy:Asha Satish Philar

Monday, 7 December 2015

Home Made Szechwan Sauce

Home Made Szechwan Sauce - Riya Nayak

Soak 5 red chillies in luke warm water(not bedgi mirchi,the another one),later chop 10 dark green chillies ,later make its fine paste &add 1 tbsp vinegar into it,take a pan nd put 4tbsp oil after oil is heated put 2cm long ginger finely chopped ,add 10 garlic finely chopped ,let it cook for 3 mins then add this chilly paste &salt. Add few tsp water to get d sauce texture &simmer fr 2mins......Sezwan sauce is ready

Squash/Chow Chow Masala

Squash/Chow Chow Masala - Anitha Shenoy

Chow chow- 1 big chopped into bites
Onion-1/2 chopped lengthwise
Chana dal-2 tbsp soaked for 15mns
Green chilies-3 or 4 depending on the spice limit.
Coconut-1/2 cup
Cumin-1 tsp
Coriander leaves-1/2 bunch chopped
Ginger-1 inch piece
Salt to taste.

Grind all the ingredients except for onion and chow chow from the above list to a fine paste. Keep it aside.

In a thick bottomed kadai add oil and do the seasoning with mustard seeds, curry leaves, red chilies and onion. Add a tsp of turmeric powder and give a good mix... Allow the onion to change the colour..add the chopped chow chow and salt.. This vegetable doesn't need much water.. Just sprinkle a bit and close the lid for five mns. Later and the ground masala and cook till the raw smell disappears. Masala is ready to serve.

In case if you don't like chana dal add cashews or peanuts to get thick consistency. I prefer with dal or sometimes cashews.
Enjoy cooking.

Kaju Matar Masala

Kaju Matar Masala - Nishmitha Preethesh Bhandarkar

First 3 big tomatoes put into cooker and take 4 visils and make into paste.In a pan add butter or oil 2 tablespoon add jeera,then ginger garlic paste 1 tsp and fry.Add oniona2 laterally choppedfry ,till light brown,add capsicum,Gobi and fry.Then add coriander prhalf tsp+jeera prhalf+chilly PR2to3tsp+garam ma pr1tsp+kitchen king masala halftsp+haldi pr half +2 green chilly and fry.add tomato puree and fry till oil discharges.Add green pess,vegetables boiled and half cup of milk and soaked cashew paste.add water if necessary. Lastly add coriander leaves, milk sayi or fresh cream and cashew pieces fried in ghee.boil in a slow flame for 5 mts.Now kaju mutter gobi masala ready to serve.
U can make it in mushroom or babycorn corn or paneer...I dint had Gobi so skipped it....
Please try truly a yummy one

Tender coconut Kulfi

Tender coconut Kulfi - Nandini Kini

Tomato Rice

Tomato Rice  -  Nutan Shenoy-Kini

Saute onions in half ghee half oil. For 4 glasses rice I boiled 6 glasses water separately. Add tomato paste, chilly powder, garam Masala saute till it leaves sides of pan. Add boiled water. Let it boil well. Add washed rice n salt to taste. Cook in cooker or vessel as per your convenience. Tomato rice is done. I hv added boiled n shredded eggs while serving. 

Milk Masala Powder

Milk Masala Powder - Gayathri Pai

Sunday, 6 December 2015

Tilapia Fillets Cutlets

Tilapia Fillets Cutlets - Sandhya Kamath
Mash boiled potatoes with finely cut onions,ginger,garlic,coriander leaves,boiled Tilapia fish,salt,red chilly powder,garam masala powder and rice flour.
Make balls with the batter flatten them roll in fine soji and tawa fry with oil on both sides



Heat lil oil n add jeera when it splutters ..add finely chopped green chillies..add onions finely chopped, n fry till golden,, mix in grated carrots, finely chopped capsicum too.. add salt n cover n cook till almost done.. now mix in finely chopped tomato n cook again.. add chat masala , lil red chilli pd n 2 tsp of tomato ketch up..Now heat tawa n fry bread pieces .. apply ghee or butter on both sides.. place this mixture on that n serve..

Kooka masala

Kooka masala - Shamala Bhat

Crush shallots garlic red chillies .heat oil add jeera then one spoon coriander p add d crushed masala and saute well.then add tamarind water lil haldi powder and add boiled kook..garnish with curry leaves ... if u don`t get Kooka / thin kook ..U may also do with potatoes