Sunday, 31 January 2016

Wheat Jaggery Ginger Bread

Wheat Jaggery Ginger Bread - Nutan Shenoy-Kini

1.5 cups wheat flour mix it with 1 tsp baking powder 1/2 tsp baking soda quarter tsp each of nutmeg n cinnamon powder, dry ginger (sunt powder) 2 tbsp, quarter cup each thick yoghurt n water resp after beating the two well,and 125 ml melted butter. Blend all these ing well.Now add ready jaggery mollass 1 cup n quarter more if u like ur bread v sweet. Mix well.

In case you don't hv jaggery mollass handy, boil half a cup of water, put off flame n add 3/4 cups jaggery n stir well n add to the mixture instead of jaggery mollass.

Preheat oven. Pour the mixture into a greased loaf tin n bake at 180 degrees for abt 45 min.

Thursday, 28 January 2016

Rose Sandesh

Rose Sandesh - Pratibha Rao

For 3/4 kgs paneer, I added 3 tsp rose water, 2 drops rose essence, 2 tsp rose syrup Malpro's and castor sugar. Blended everything together in food pro. I blended less. When you try, please blend a lil more. Refrigerate the mixture for 15 min. Make balls n flatten. Refrigerate for 15 more min. Make depression on top. Garnish with pista n badam slivers n rose petals n serve.

Ridgegourd Peel Chutney

Ridgegourd Peel Chutney - Deepthi Prabhu

2 medium sized ridge gourds, washed and chopped into pieces with skin
1/2 cup chopped coriander leaves
3 green chillis, chop into big pieces (adjust)
1 tbsp bengal gram/senaga pappu/chana dal
1 tsp split gram dal/minappa pappu
1/4 tsp cumin seeds
1/2 tbsp sesame seeds/nuvullu/til
1 1/2 tbsps lemon juice
2-3 tsps oil

For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch cumin seeds (optional)
1-2 dry red chillis
big pinch asafoetida/inguva/hing (optional)
few fresh curry leaves
1/2 tsp oil


1 Heat a tsp of oil in a cooking vessel, add bengal gram, split gram dal, cumin seeds and stir fry for a few seconds till the dals turn red. Remove and keep aside.
2In the same vessel, add sesame seeds and fry on medium heat for 2-3 mts. Remove and keep aside.
3In the same vessel, add the green chillis and coriander leaves and fry on medium heat for 3 mts, stirring constantly. Remove from pan and cool.
4 In the same pan, add another tsp of oil, add the chopped ridge gourd pieces and stir fry for 4-5 mts till the rawness of the vegetable goes. Remove and cool.
5 Once cool, grind the dals first till coarsely ground, add the rest of the sauteed ingredients along with lemon juice and salt and grind to a coarse paste.
6 Heat a tsp of oil in a pan, add mustard seeds and let them pop, add curry leaves and dry red chillis followed by asafoetida and stir fry for a few seconds.
7 Pour the seasoning over the ground pachadi and 
serve with hot rice.

Choco Burfi

Choco Burfi - Nutan Shenoy-Kini

Take half kg khoya, blend well. Saute in lil ghee, say a tsp. Add 1/2 cup milk, 11/2 cup sugar n mix well. Keep stirring well. It ll look like a liquid. Now add 2 tbsp warm milk to which saffron strands were added n allowed to stand for half an hour. Mix well, add 2 small sachets of Every day dairy whitener n mix well. In some time, it ll bcm a homogenous mixture.Take away half the quantity n keep aside. To the rest, add 2 tbsp cocoa powder n keep stirring. The entire procedure should be on sim flame. Mix fr 4-5 min. U ll get an aroma n chocolate look to the mixture. While this procedure is on, pour the contents of the first mixture kept aside in a greased thali. I used a loaf tray. Place it in a thali with water. Let it cool. Once it cools, pour the cocoa layer on it n compress it well. Wait for it to cool n refrigerate fr an hour. Cut into neat squares n garnish with dry fruits of ur choice. I used pumpkin seeds.

Sweet Corn Pakoda

Sweet Corn Pakoda  -  Suresh Sawant

Sweet corn fresh 2 cups
Green chillies 3 / 4 chopped or as req.
Jeera 1 t spoon
Take thease items and grind to a rough. Keep aside.
Green coriander chopped
Onion 1 big chopped
Ggarlic Paste 2 t spoons or as req
Garam masala powder 1 t spoon
Turmeric Powder little
Baking soda pinch of
Salt and sugar Leamon juice as per taste
Chick Peas/ Besan flour 1 cup or as req
or you can take chana dal soaked in water for menimum 2 hours and then grinded slight rough
Rice flour qtr cup 

Now take sweet corn mix and all above items.
Add the flours as req but don't add water.
When mixed batter should be of Pakoda consistency.
Rest it for 10 minutes.
Now in kadhai heat enough oil. When heated put gas on medium. Add the batter in required shape and size.
Deep fry all the pakodas till golden coloured.
Transfer to the butter paper.
Now your sweet corn pakodas are ready to serve.
You can serve with dry chutney green chutney sauce or of your choice.

Monday, 25 January 2016

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.

Vanilla Barfi

Vanilla Barfi - Chandrika Kini

maida 1/2 cup , sugar 1cup, ghee 1/4 cup & vanilla essence 2 to 3 drops.

1. Heat ghee in a pan until hot. When you add a pinch of flour to it, it should get fried immediately. Add the flour and fry briskly. May be for a minute to get rid of raw smell. Switch off the flame. The flour should be mixed well with the ghee. Keep a tray greased well, ready.
2. In another heavy bottomed pan, add sugar and 1/2 cup water. Boil until one string consistency. Its very important to get one string consistency. Ensure that it has reached one string consistency.

3. switch off the flame and add the fried maida. Mix well to a smooth paste. Add the vanilla essence. Keep stirring.

4.Continue until the mixture gets thick. Getting one string sugar syrup consistency is very important. when the mixture is thick pour it in a greased plate & cut into desired shapes.

Applerose Tart

Applerose Tart - Chandrika KIni

Chicken Dhaba Style

Chicken Dhaba Style - Nutan Shenoy-Kini

Wash cut chicken n marinate with lime juice chilly powder kashmiri chilly powder,gg paste, salt n turmeric pwdr. Keep aside for half an hour.

In the meanwhile thinly slice the onions n brown them well. Blanch tomatoes. Blend thick curds. Blend all togedr. In a thick bottomed vessel tk half ghee n half oil. Dhaaba ppl use vanaspati. Add the ground masala, let it fry till oil separates. Now add the chicken n mix so that all pieces are well coated. Roast dhania jeera saunf tej patta dalchini laung chakraphool kesarphool dagadphool n shahjeera. Grind to a powder. Adjust chilly powder n salt. Mix let it boil. Add the roasted powder n mix well. Now add boiling water as per consistency desired. Cover n cook on medium flame. Once its done, garnish with chopped cilantro. Ur dhabba ishtyle chicken is ready to be had with ghee rice / jeera rice/ simple peas pulao/ rice roti/ jowari bhakri or simple naan or phulkas.

Ice Cream (Pista) Bites

Ice Cream (Pista) Bites - Chandrika Kini

Use melted choco chips to cover ice cream cubes. Added churmuro to get the crunchiness.. Yumm....

Avarekalu Usli

Avarekalu Usli - Vidya Nayak Shenoy

Heat oil n add mustard seeds when it splutters add urid dal , jeera, split green chillies and curry leaves.. now add chopped ginger n saute.. add finely chopped onions fry till pinkish now add the cashew bits.. add the avarekalu n water bring to boil when done add salt, fresh coconut n coriander leaves... done..

Green Peas Sabzi

Green Peas Sabzi - Vidya Nayak Shenoy

Grind together 4 tsp poppy seeds + ginger + garlic + green chillies .. Heat oil n add 1" cinnamon n 1 bay leaf fry for a while .. add chopped onions n fry now add the chopped tomatoes n fry for a while .. add the ground masala n fry again add turmeric pd n very little red chilli pd.. add the green peas n mix n saute now add salt n a pinch of sugar add enough water let it cook.. lastly add the chopped coriander leaves... goes well with chapati or roti or puri..

Korean Fiery chicken

Korean Fiery chicken - Madhukantha Kamath

Recipe credit Manjusha Sreeshob I had seen on Reshma Chander's fb .

Soak long red chilies in water n make a paste with little ginger n garlic added in it .
marinate the chicken pieces in this paste with salt 1/4 tsp sugar and 1 tsp of honey, red chili flakes soya sauce pepper pwd salt n some chopped ginger n garlic .
in a pan add oil 1 tbsp ,add marinated chicken n cook on sim for 15 to 20 mins with lid closed and masala coats the chicken . garnish with spring onion leaves n little fresh coriander. the most yummiest chicken dish is ready...


Paatwadi- Nutan Shenoy-Kini

Roast dry 1 tbsp jeera. Make it into a paste with 10 green chillies. In a pan take oil, add jeera paste, 1 tsp hing and 2 tbsp gg paste. When fragrance spread, added a blended mixture of 2 cups besan, 2 cups water, turmeric powder, half lime ka juice and salt. Mixed well. Covered and cooked till it bcm homogenous. Spread on a greased thali. Pressed well till set. Cooled n cut info squares. Garnished with coconut gratings n chopped cilantro.

Friday, 22 January 2016

Kooka Khalkhalayile

Kooka Khalkhalayile - Sabitha Shenoy

Original recipe is for Neeli khalkhalayile. Tried for kooka and it is absolutely wonderful. Original shellfish recipe from Malathi Mallya.

Boil and peel kooka and keep it aside(10-15). in a heavy bottomed pan or non stick pan , take oil(1-2 tbsp) add mustard when splutters add methi/fenugreek and toss then lower the heat, add red chilly powder depending on how spicy you need, lil bit of turmeric powder and then add the cooked and peeled kooka. toss well then add tamarind extract 1-2 tbsp, curry leaves 10-12 leaves, crushed or sliced garlic and salt and toss well. cover and cook on low flame tossing in between. when the masala coats to the kooka and you get a nice aroma the curry is ready. serve hot with Rice and dal.

Chicken Sukha

Chicken Sukha - Nutan Shenoy-Kini

Roast onions in lil oil. Roasted grated dry coconut (khobre). Grind with ginger garlic n blanched n deskinned tomatoes keep aside. Dry roast coriander seeds, cinnamon,cloves,caraway seeds,star anise and lots of pepper. Grind to a dry powder. Marinate chicken with thick yoghurt, chilly powder, salt, lime juice, lil gg paste n turmeric powder. The chicken n curds give out water, so plz dont add water while cooking chicken.Take 2 tbsp ghee, add a bay leaf. When it changes colour, add the chicken n saute fr 5 min on low flame. Now add ground paste when its 3/4ths done, add the ground powder n mix well. Cook till done. Garnish with chopped coriander n serve with rice roti, chapatis or ghee / jeera rice.

Wednesday, 20 January 2016

Chicken Curry

Chicken Curry - Deepa Nayak
Clean the chicken pieces n marinate it with, chilli pd, coriander pd, pepper pd, kitchen king masala, maggi chicken cubes ( 1 packet only) , a little meat masala , turmeric pd n salt. Keep for about 30 mts.
Heat oil in s pressure pan and fry the onions( cut lengthwise). When it is slightly brown add ginger garlic paste n fry . Add chopped tomatoes n fry till the raw smell goes. Then add the marinated chicken n fry for about 3-4 mts. Add little water n pressure cook for about 5 mts. Garnish with coriander leaves n serve with rotis or ghee rice.

Anjal Masala Fry

Anjal Masala Fry - Aishwarya Kini

Red chilles-20 nos
Turmeric-1 tsp
Lemon juice-1tsp
Salt to taste.
Procedure:-Take a mixer jar add all the above ingredients and grind to a fine paste and keep aside.

Ingredients for the prepration for seasoning.
Garlic-1 whole medium sized[chopped into small piecesby removing the skin]
Ginger-1/2 inch[chopped into small pieces]
Curry leaves-about 25 leaves
Green chillies-2 [sliced into two pieces]
Coconut oil -1tbs

Take a kadhai add 1tbs of coconut oil into it add grounded masala into it and fry for a while till the aroma changes to flavored aroma . Add chopped Garlic pieces,add chopped ginger pieces,slited green chillis and curry leaves,mix altogether. Add fish pieces on the masala and close the lid for 2 to 3 min in a medium flame. Now turn the fish pieces to other side and cook for 3 to 4min. By closing the lid.

Mushroom Sukha

Mushroom Sukha - Aishwarya Kini

Mushrooms - 1 cup, cleaned and chopped
Onion - 1, chopped finely
Curry Leaves - 8-10
Oil - 1 tbsp
Salt - to taste
Water - 2 tbsp

To roast and grind to masala:
Oil - 1 tbsp
Cumin or Jeera - 1 tsp
Peppercorns - 1 tsp
Turmeric Powder - 1 tsp
Fennel Seeds - 1 tsp
Coriander Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Poppy Seeds - 1 tsp
Dry Red Chillies - 4-5 nos
Tamarind Pulp - 1 tbsp
Garlic - 10
Grated Coconut - 1/2 cup

Method of Preparation:
1. Gather the ingredients. Clean the mushrooms in hot water with pinch of turmeric powder. Then chop them and keep ready. In a pan, heat oil and add the items to roast one by one.
2. Once all the items are nicely roasted and aroma comes, add the tamarind pulp and switch off. let it cool. Then grind to a coarse paste. Keep aside.
3. In a pan, heat oil, add curry leaves and onion, saute well, once the onions turn golden brown, add the chopped mushrooms and saute well. Add the ground masala and mix well. Add water and cover it. Let it cook covered for 5 minutes in medium heat. Open and cook till it goes dry and slightly roasted.

Super Easy Dum Aloo

Super Easy Dum Aloo - Swapnil Sudhir Kashikar
In a deep pan heat ghee and saute jeera & available khada masala..add masala mix(in 1 cup water add coriander powder,roasted fennel seed powder,kashmiri red chilli powder & pinch of garlic powder).. saute well.. now add curd to the mix.. let it cook... now add water,salt & boiled baby potatoes...use roughly beaten roasted dates or magaz seeds as gravy the end add fresh cream & fresh chopped green coriander.. turn off the heat.. now serve it with your favourite Indian bread or Rice. Done.

Peas, potato n paneer masala.

Peas, potato n paneer masala - Deepa Nayak

Peas n potatoes --- cook n keep aside
Grind together red chillies, onion, coriander seeds and a little jeera n keep aside.grind a few cashewnuts along with a little coconut scrapings n keep aside

Heat oil in a kadai add chopped onions till brown,add ginger garlic paste. Saute till u get good aroma. Add d ground onion paste, fry till it leaves d sides. Add a little buttermilk-- fry . Add pureed tomatoes n kashmiri chilli pd. Saute. Now add cashew coconut paste. Fry well. Add d cooked potatoes n peas along with paneer cubes. If u want a rich gravy add some cream. Boil. Garnish with coriander leaves.

Khara Bhaath - Vinaya Prabhu

Khara Bhaath - Vinaya Prabhu

250 gms rava
3 medium sized onions chopped fine
3 medium sized tomatoes chopped
3 green chillies slit
2 tsps sambhar masala
2 sprigs curry leaves
Coriander leaves for garnish
4 ladles mixture of ghee n oil
2 tsps mustard
2 tsps urad dal
Boiling water kept ready
Heat the mixture of oil n ghee. Add d mustard and after it splutters add d urad dal, followed by d green chillies, curry leaves n onions. Roast till d onions turn transparent. Add d rava n roast for a couple of mnts. Add d tomatoes n salt n roast again for 2 mnts. Finally add d sambhar powder, coriander leaves n boiling hot water n cook till done.
The amount of water depends on d texture of d rava. Here I added 2 large glasses or 500 ml .
Alwyz use boiling hot water as it gvs an even n shiny texture to d khara bhath.



1 cup white rice ( soak for 1/2 hr.. drain n spread on a cloth n after its almost dry grind to the rawa consistency without adding water )
2 medium size cucumbers + 1/2 small coconut + salt + 1/2 cup poha..grind to a paste n mix in the rice rawa..leave for 15 mins.. n fold it in the turmeric leaves n steam like the usual idlies.

For the sweet ones add jaggery as per your taste to the batter..

Tuesday, 12 January 2016


Pithala - Prasad Naik

In a kadai heat up 2 tbsp of oil, Add Rai, Kadi Patta, fine chopoed Green chillies, fine chopped Onion, 1/2 tsp Haldi & pinch of Hing. Saute till onion is brown. Add one chopped tomato and saute till it's cooked. Add 2 glass of water and let it boil for 5 minutes.
In other pan take one cup of Besan and add 1 glass of water. Disolve the Besan totally and see that no knots are left. Add handfull of chopped coriander in it.
Add besan batter slowly in boiling mixture by stiring the mixture all the time till the entire mixture is cooked well and turns viscous. Add salt to taste and ensure that mixture is not too watery or too hard. It should be soft in texture. If you keep it for long, then it gets harder.
Put off the gas and garnish with more coriander and Pithala is ready to serve. It can be eaten with Boiled Rice or any Bhakri. Its Maharashtriaians Delicacy.😗

Soya Spinach Pie

Soya Spinach Pie - Nutan Shenoy-Kini 

Soak about 150 grams of nutri nuggets in boiled water to which salt has been added. Leave aside for 15 min, by which time they would have swollen up. Squeeze when cool, drain water.
Grind to a paste, ginger garlic adding up to say 2 tbsp. Add the nutri nuggets n grind to a smooth paste. Add a tsp of chilly powder, maggi Masala mate, 2 cups of chopped n blanched spinach n salt. Check salt, bcz the nuggets hv already absorbed sm salt. Add 2 beaten eggs. Mix well or blend in a food pro dough maker.
Grease a baking loaf tray n bake fill done. Serve it as a side dish or snack with ketchup. U can also shallow fry it on a nonstick pan n serve.
Those who don't eat eggs, can substitute the same with a packet of flavourless Eno.
U can pressure cook to three whistles n slice them too.

Peanut Butter Oats Choco Chips Balls

Peanut Butter Oats Choco Chips Balls - Nutan Shenoy-Kini

On low flame, in a pan dry roast 1 cup oats (preferably rolled) 1 tbsp chopped almonds, and about 2/3 cups dessicated coconut until golden brown. Cool. Add half a cup of creamy peanut butter, 2/3 cups choco chips, 2 tsp raisins, 1 cup castor sugar, 4 tbsp honey. Mix all the ingredients and roll into balls. Garnish with choco chips or dry fruits of your choice.

Peanut Butter Cookies With Choco-chips

Peanut Butter Cookies With Choco-chips - Nutan Shenoy-kini

Blend a cup of peanut butter with a cup of castor sugar n an egg. Don't blend too much. The mixtures leaves out lot of oil. The mixture looks like rough chapati dough. Just give one soft knead. Make balls. Flatten. Put criss cross with fork. Mw for 20 secs. Stop. Another 20 stop. Last 20, stop. Total one min, but nt at a tym. Divided doses. Dats my r&d. Allow standing time. Once it's lukewarm, place choco chips on top n sides. Njoi. Happy baking.

Monday, 4 January 2016

Poha Idly WIth Cucumber

Poha Idly With Cucumber - Nandini Kini


Coriander Rolls

Coriander Rolls - Swapnil Sudhir Kashikar

Stuffing: Heat ghee in a pan, add khaskhas(poppy seeds) saute well... add ginger-garlic-roasted cumin paste... now add turmeric powder and freshly grated coconut... saute well on low add broken kaju-kismis and salt to add lemon juice...add little sugar & kashmiri lal mirch(chillie)powder.. take the stuffing off the gas and cool it down on room temperature... now add lots of finely chopped green coriander,bit of garam masala and mix it well. Keep it aside.

Base Roti: Mix half basen half whole wheat with dried herbs,turmeric,salt to taste. Mix it with water to form a dough. Now make small chapaties (while making chapati,use rice pithi to will make wadi more crisp)to and apply half teaspoon of goda masala+oil mixture on it.. put ample amout of stuffing and seal the deal! Fry it and serve alongside shrikhand as Nagpuri Tradition. Done

Brahmanachi Dalichi Amti

Brahmanachi Dalichi Amti - Brenda Shenoy

     Another Video Presentation By Brenda Shenoy..Hilarious video to see and        enjoy.Do watch and try the recipe.

Beetroot Payasum Making Video

Amgele Randapaakuda Food group is proud to launch Yeya Randap Koryave...our first video recording done by our main Administrator Nutan Shenoy-Kini

                                           Beetroot Payasum Making By Nutss    

Tutty Fruity Cake

Tutty Fruity Cake - Nutan Shenoy-Kini

For 200 gms maida, I took 1 tsp baking powder, mixed it well. Added 200 grams amul butter at room temp n blended with hand blender. Added a total of 4 eggs, one at a time, blending well in one direction only till frothy. Then added 2 tsp vanilla essence n 200 grams castor sugar n blended the mixture well to a ssss texture. I always coat the tutty fruity with maida, well enough for at least 15 min, then add them to the batter n blend. They don't come to the surface but spread evenly in the cake. After this, I bake it in an oven. Today my oven refused to work n last Friday of the month shops r closed. I was helpless. I poured salt crystals in the cooker, kept the grid on it n placed the cooker to heat.Greased a loaf mould n placed it in the cooker on hi for 20 mins without whistle n on sim fr 50 min thereafter, n lo n behold, I had the fluffiest tutty fruity cake on my hands.

Chettinad Veg Masala

Chettinad Veg Masala - Preeti Baliga

Randap Koryave Video Theme has been introduced in Amgele Randapaakuda food group.Please check the below link which has been also posted on Youtube for public views.

Bhogi chi mix bhaji

Bhogi chi mix bhaji - Pratibha Rao

Peas shelled
Avrekalu shelled
Carrots diced
Potatoes diced
Brinjal diced (I didn't use. . Allergic to it)
Chopped methi leaves
Peanuts boiled
Fresh green chana
Thin long papdi ( split and broken)
All about one vati each.

For seasoning..
Mustard seeds. Jeera.hing.haldi. Curry leaves.
Ginger garlic paste.
Red chilli powder
Kolhapuri kanda lasun masala 1 tbsp(this is used by the maratha community. Here the brahmins use goda masala)
Onion 2-3
Tomato 1

Dry roast and grind
I tbsp each of
Korta or karle ( a black jeera like seed. This is optional. )
Heat oil in a kadhai.
Add seasonings.
Add onions and ginger garlic (coarsely ground)
Fry til it changes colour.
Add tomato. Fry till oil separates.
Add the methi leaves. And kl masala and red chili pwder. Fry for two the mins.
Add all the veggies. Mix well. Add salt. .
Add the dry roasted powder.
Sprinkle water. . Enough to cook veggies.
Cover and cook.
Garnish with coriander leaves and fresh grated coconut.

Chicken Lemon coriander

Chicken Lemon coriander - Tanushree Aich


Chicken - 1.25 kg
Coriander seeds : 2 tbsp
Red Chillies : 12
Cumin seeds: 2 tbsp (Dry roast the three items lightly and make a coarse powder) Turmeric powder : 1 tsp
Curd : 1 cup
Onion : 2- 3 medium size, finely chopped Fresh ginger : 3 inch finely grated +4 green chillies chopped.
Fresh coriander one big bunch. Pick the leaves, chop finely and keep aside. Don't throw away the stems. wash the stems thoroughly, chop finely.
Juice of one lemon.

Method: In a pan heat 3 tbsp oil, add the onion and saute till golden brown,add the coriander stems the spice powder and mix well, fry for a few minutes, add chicken, turmeric, salt and mix well. sprinkle little water cover and cook till the chicken is half done. Now add the grated ginger and chopped chillies, curds and mix well.Cook on slow fire till the chicken is fully done and the gravy dries up. Add freshly chopped coriander leaves, lemon juice, mix well. Serve hot.

Baby Potato Masala

Baby Potato Masala - Tanushree Aich

Boil & peel baby potatoes
In a wok, add oil, splutter cumin seeds, add a pinch asafoetida, broken red chillies & ginger green chilly paste
Next add in baby potatoes & salt, fry them till lightly browned on all sides
Now make a spice mix of turmeric, redchilly , coriander & cumin pwdrs with a lil water
Make some space between the potatoes & pour the spice mix in the centre
Mix well till all the potatoes are coated
Add chopped coriander lvs & kasuri methi & toss. Serve hot with rice or chapatis!

Bottle Cake

Bottle Cake - Nutan Shenoy-Kini

I cut a rectangular piece in the centre of the bottle lengthwise. Double boiled choco bar and poured the melted chocolate inside, in a manner, as to cover all sides of the bottle up the neck of the bottle. Kept it in the freezer to set. Before that, I made two slits on the sides of the neck of the bottle, bcz that part is harder and difficult to excavate the cake. After the first layer of chocolate froze, I moistened the cut pieces of cake on one side, and placed that moistened part touching the frozen chocolate layer so as to keep it in place. Then covered the entire neck portion tightly with crumbled cake. Then put a layer of whipped cream n castor su
gar. Followed it with pieces of cake alternating till I reached the cut rectangular part. Once the entire bottle was full, I covered the surface with a layer of thick melted chocolate. Sealed the nevk of the bottle with silver foil, and set it in the freezer to freeze, with the cut rectangular part up. Next morning, it was well frozen. I cut the bottle from the rectangular part to the slit in the neck on both sides. That opened up almost 3/4ths of one side. Did the same process on the other side. So the top portion was completely open. Slowly loosened the bottom portion n got the entire bottle of cake. Put the lid on n just covered tightly with the thums up flap n clicked a pic. Cut the bottom n clicked another pic n then tasted was super yummmm. Would beat any black forest cake.

Now coming to the cake. I crumbled 4 packets each of hide n seek choco flavour n Parle G biscuits. Blended them in the mixer, with a cup of milk, a packet of flavourless eno fruit salt, and a cup of sugar. Greased a tin n let it bake till done.

For cutting the bottle, plz buy a thermocol cutter. It makes the process easy. The link shows her using a pair of scissors. It can get very messy is what I feel. Especially, the tough neck part of the bottle. The cake won't come out clean. Do try it ....happy baking !!

Dry Sungta Upkari

Dry Sungta Upkari - Vidya Nayak


Heat oil in a pan add mustard ...once it starts splutter add chopped onions nd dry red chilli pieces fry till onions turns light golden...add washed n soaked prawns....salt...(tamarind paste..optional) little water cook for few minutes....finally add grated coconut.

Sunday, 3 January 2016

Udidha Vade Ambat

Udidha Vade Ambat - Vidya Nayak

Deep fry udidha (brought frm carstreet) vodo n keep aside.
Grind together 1 big cup ( 1/4 ) grated coconut + 2 -3 roasted red chillies + 1sp tamarind paste ...lastly add 1/4 tsp roasted (with lil oil) methi seeds nd grind to a fine paste .add salt ...required water bring it to boil.....season with musterd nd curry leaves.switch off the gas...... .finally add vodo

Marie Biscuit Chocolate Pedas

Marie Biscuit Chocolate Pedas - Sushma Nayak Isloor


Mooli n Aloo Kabab - Vidya Nayak Shenoy

1 cup grated mooli add salt n leave for 10 mins...n drain the water , for this add 1/2 cup boiled n mashed potato, 1 cup finely chopped onions, chopped ginger + garlic + green chillies, salt, turmeric pd, garam masala pd mix well now add 2tbsp chiroti or fine rawa... shape into kababs n deep fry ... serve with tomato ketchup or green chutney ... tastes awesome n u will not get the smell of mooli...
can also add corinader leaves..

Gola Bhaat (गोळा भात) with Tomato Soup

Gola Bhaat (गोळा भात) with Tomato Soup - Swapnil Sudhir Kashikar

Gola: in a deep pan saute besan with oil/ghee till aroma comes out..add crushed peanuts,fresh chopped green coriander, turmeric,red chilli powder,jeera,garam masala,little sugar,salt to taste... saute more and keep it it down a bit and add lemon mix it well to form a dough using very little water...make balls/laddo of it and in the deep pan heat oil and add rai/jeera,dried whole red chillis,curry leafs/godlimb and add these balls and cover the pan lid on low flame..after 5 minutes its done!

Bhaat/Rice: Ususal drill...wash rice with water and keep it aside for half hour,now in a pan heat oil/ghee and saute this rice for a cooker pot cook rice usual 1cup rice=2cups water and add little red chilli powder and lemon juice... now why all this? because after this rice will not stick to each other and will have a glaze. after 3 to 4 whistles its Done!

Tomato soup: did shortcut here, boil tomatoes..take out skin..cut from the middle to deseed it..cut them fine and add it to boiling water..later add quick soup tomato packets which are available easily in any grocery store..mix it well till boiling point.. its done.

Spicy Baby Potato Masala

Spicy Baby Potato Masala - Nutan Shenoy-Kini

Boil potatoes to 3 whistles on steam in cooker. Saute onions chopped.Skin potatoes. Once they r browning, deep fry potatoes on hi flame to gv them a brown colour.Add gg paste n saute till raw smell disappears. Add tomato puree to sauted onions fry well till you see a homogenous mixture. Add water. Boil well. Add Maggie coconut milk in the manner prescribed on the packet. Mix well. Add kitchen king Masala, chilly powder, turmeric powder. Adjust consistency. Add salt. Prick the fried potatoes in small gaps with a toothpick. Add them to the gravy. After all potatoes are added, cover n cook. The gravy will penetrate into the crisp potatoes. Yummy fiery baby potatoes are ready. Now garnish them with chopped cilantro n serve hot with rotis, naan, jeera rice or dal fry n rice.

Chicken Kheema In Green Masala

Chicken Kheema In Green Masala - Suresh Sawant

Chicken Kheema half kg 
Green fresh peas 1 cup 
Onion 1 med chopped 
Garlic Paste 1 t spoon 
Red chilly Powder 2 t spoons 
Dhaniya Powder 1 t spoon 
Turmeric Powder little 

paste of Coriander leaves
Green chillies
Garlic ginger
Yogurt n salt
For minimum 2 hours 

Khada Masala
Dalchini small pce
Jeera 1 t spoon

In a kadhai add oil and heat it
Add Khada Masala
Then add onion chopped
Then Gg paste
And saute till the rawness ends
Now add kheema and saute for 4 / 5 minutes
Add green methi and saute for 2 / 3 minutes
Add masala powders except garam masala powder and mix well. Saute a minute.
Add green peas and mix well
Saute a minute
Add yogurt and mix well .
Add salt if required as it's already added while marinated the stuff
Again saute till the water portion dries off
Put gas on medium
Add garam masala powder
Now add green chillies chopped and mix well.
Put gas on sim.
Wait till the kheema cooks properly.
When done add green corriander and mix well.
Your CHICKEN KHEEMA IN GREEN MASALA is ready to serve.
In this preparation it's not necessary to cover the kadhai.
That helps to retain the green colour of the dish.

Egg Vindaloo n Rice

Egg Vindaloo n Rice - Nutan Shenoy-Kini

Boil 6 eggs. Put gashes.Puree 3- 4 tomatoes. Keep aside. In a pan, heat oil, add cinamon whole stick broken into small pieces n jeera. Saute for a while. Add a cup n half of chopped onions n fry till golden brown. Now add 2 to 21/2 tsp gg paste n fry well. Add slit green chillies. Fry. Add a tsp of spicy chilly pwdr n another of kashmiri chilly pwdr together with a teaspoon full of garam Masala. Saute well.Add tomato puree and fry till it leaves sides of pan. This dish requires a lil more of oil. Now pour hot water as per desired consistency. Add a tsp of vinegar n sugar each. Mix well. Let it cook till u see an emulsion of oil.Add in the boiled eggs.Cover n cook till done.

Banana Flower(Bondi)Wada

Banana Flower(Bondi)Wada - Suresh Sawant

Banana flower Cleaned and chopped around 2 / 3 cups
Soaked in water for 7 / 8 hours.
Chana Dal 1 cup
Soaked in water for 2 hours then grinded to a rough.
Then add banana flower chopped into the chana dal and again grind till mixed properly. Keep aside
Ginger crush 1 t spoon or as req
Garlic crush 1 t spoon or as req
4 / 5 Green chillies crush
Green corriander chopped
Garam masala powder 1 t spoon or as req
Salt and sugar as per taste
Grated Fresh coconut qtr cup or as req
Now add all above items in the same banana flower chana dal stuff and grind a little.
Remove to other plate
Add little buttermilk to make a proper dove.
Now make small or med sized flat shaped balls.
And fry till become golden coloured.
Your Banana Flower Wadas are ready to serve


It's my style preparation
Potato 4 / 5 peeled washed and cut into pieces
French beans chopped 1 cup
Green peas 1 cup
Cabbage chopped 1 cup
Cauliflower florets 1 cup
Take all above items and pressure cook for 2 / 3 whistles.
When cooled smash the stuff as per choice.
Green Capsicum finely chopped 1 cup
Green Corriander chopped handful

Onions 3 / 4 chopped
Ggarlic Paste 2 t spoons or as req

Paw Bhaji masala 3 / 4 tSpoons
Red chilly Powder 1 t spoon
Turmeric Powder little
Oil and Amul Butter as required
Salt and sugar as per taste

Tadaka Hing Jeera rai

In a kadhai add enough oil and heat it .Add chopped onions and saute till become soft.
Add Ggarlic Paste n saute for 2 minutes
Add chopped tomatoes and saute till the oil separates.
Now add all masala powders and mix well
Add chopped capsicum smashed vegs potatoes salt green corriander little and mix well.
Saute it for 4 / 5 minutes on high flame.
Now put gas on medium.
Add required amount of hot water and mix well.
Let the veg be cooked properly.
Add Amul Butter and mix well.
Add sugar also.
Again saute a little and wait for 2 / 3 minutes more.
When done add green corriander and mix well.
Now your MUMBAI PAO BHAJI is ready to serve with Masala Paw or plain paw .

Note while serving add amul butter to paw bhaji and chopped onions and green Coriander

Masala Pao Recipe:

Ladi Pao
Red chilly Powder
Tomato puree
Chopped onion
In a flat pan add little oil and heat it
Add onions then rest of the things and saute for a minute.
Keep aside it.
In a pan add amul butter
Cut Ladi Pav in centre and place in a pan.
Heat it for a little. Now apply that onion stuff in a paw. Your Masala paw is ready to serve.

Brown Rice Bowl Topped With Caramelized Flat Beans (Popat Dana)

Brown Rice Bowl Topped With Caramelized Flat Beans (Popat Dana) - Swapnil Sudhir Kashikar

Cook brown rice in Cooker alongside Popat dana separate container as usual..and after cooked,heat pan...add ghee and saute rice on low flame..add little salt to taste.

In another pan heat ghee...add chopped garlic..chopped onion..add boiled popat dana & malvani masala. Saute well till flat beans are caramelized.

In a bowl pour hot rice...and flat beans on the top...garnish it with peanuts and green coriander. Done !...

Veg Menu

Veg Menu - Suresh Sawant

Split Moong dal
Veg Mix Rassa
Triangular Paratha
Veg leafy Drumstick
And Sweet Wadi of Wheat flour