Wednesday, 30 March 2016

Kacche Kele ka Kofta Curry

Kacche Kele ka Kofta Curry - Vinaya Prabhu

For the koftas
Boil 2 raw bananas, 1 large potato. Peel & mash when slightly warm, add finely chopped onions, ginger, spice pwdrs (turmeric,chilly,cumin,coriander), add abt 2 tbsp lightly roasted besan , chopped green chillies, cilantro & salt
Make small balls & refrigerate for abt half hr & deep fry. Yields abt 9-10 balls

For the gravyBoil 2 medium onions, 2 large tomatoes, handful of cashews in water
Blend to a fine paste after it cools
In a wok, add oil, add ginger garlic paste, saute to remove rawness, add the puree, saute till it comes to a boil
Add all spices - chilly turmeric cumin coriander n garam masala pwdrs
Saute till the masala leaves oil
Add 1/4 th cup milk & abt 5 tbspns fresh cream
Simmer for a min, add salt & chopped cilantroDrop in the koftas only before serving, koftas in the curry n not vice-a-versa!

Recipe Courtesy...Tanushree Aich

Carrot coconut laddus

Carrot coconut laddus - Tanushree Aich Ingredients
(Makes around 12– 15 medium sized laddus)
Carrot – 2 large, finely grated (Makes around 2 cups) 
Ghee – 2 tbsp 
Desiccated coconut – 1 cup 
Condensed milk – 1/2 – 3/4 tin, adjust according to your taste 
Milk powder 1/4th cup
Cardamom powder – 1/2 tsp 
Cashews, pistachios, almonds – 3 tbsp, 
chopped Desiccated coconut –1/4 cup, to roll the laddus 

1. Heat 2 tbsp ghee at medium heat. Fry cashews & almonds until golden and set aside. 
2. Next add grated carrots and saute for 10 – 12 minutes till soft and raw smell leaves. Add desiccated coconut and cook for a few minutes. 
3.Next add condensed milk and mix well. Cook for 5 – 6 minutes until the condensed milk is all absorbed. 
4. Next add in the milk powder, mix well, cook till mixtures turns dry & all the moisture is absorbed 
5.Lastly add cardamom powder and mix well. Switch off. Add fried nuts & pistachios. Mix well. 
6. Cool the mixture slightly. Grease your palms, shape into balls and roll in desiccated coconut. Enjoy! Using dessicated coconut increases the shelf life of the laddus, these still need to be refrigerated. U can use fresh coconut too, but may need to cook more since fresh coconut has higher moisture content.

Pumpkin Slice Fry

Pumpkin Slice Fry - Prasad Naik

Make thin slices of Pumpkin and Marinate with Red Chilli Powder, Haldi, Garam Masala and Salt. Roll it and coat with Rice flour. Shallow fry on Tava. They do not become very crispy but you get little cruch. Yummy Pumpkin Sliced Tava Fry is ready to serve. Enjoy when it's hot

Violet Yam Veg Kababs For Fasting

Violet Yam Veg Kababs For Fasting - Prasad Naik

Pressure Cook Violet Yam and make it soft & peel off the skin. Now mash the Yam and add Grated Ginger, Jeera, Salt to taste, Fine chopped fresh Corriander and Green Chillis. Now just Roll into Kababs or the shape of tikkis. Shallow fry on Non Stick Tava. Make little crisp and your Violet Yam Veg Kababs are ready to serve

Baby Potato's Masalewali Sukhi Subji

Baby Potato's Masalewali Sukhi Subji - Prasad Naik

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

Clams/Kubbae/Marvayi Sukkha

Clams/Kubbae/Marvayi Sukkha - Shivani S Pai

In a pan add oil to this add chopped onion when little pink add chopped garlic, curry leaves, red chilly powder, haldi pow. .saute for a mt
To this add previously boiled clams ( do not add boiled water as it gets salty) mix properly
Add tomato, Jeerapowder, coriander powder, little garamasala powder..... Mix well..
Add little water cover & cook for 10 mts...check in between
Lastly add salt & grated coconut mix well
Tasty tasty sukkha ready to serve

Tuesday, 29 March 2016

Red Pumpkin Poories

Red Pumpkin Poories - Suresh Sawant

Red Pumpkin grated 2 cups
If not available can be taken yellow also.
Jaggery 1/2 cups or as required
Wheat flour 2 / 3 cups or as required
Nutmeg Powder qtr t spoon
Fenal seeds crushed 1 t spoon

In a kadhai add grated pumpkin and jaggery and cook it on low flame.
When done add nutmeg powder and fenal seeds rough crush.
Let it be cooled.

Now add wheat flour accordingly and make a perfect dove.
Rest it for 20 minutes.
Now make medium sized somewhat thick poories.
Heat oil in kadhai. Now put gas on medium.
Fry the poories one by one from both the sides .Sprinkle hot oil on poories so they will be nicely puffed.
Fry all poories till become slight golden brown.
When done transfer to a tissue paper plate.
Your Gharge /Sweet Poories are ready to serve.

Fresh lime Pickle

Fresh lime Pickle - Rethisg G Prabhu

Recipe :
6-8 lemons, Chopped ginger, Green chillies, Garlic, Mustard seeds, Curry leaves, Haldi powder, Chilly powder, Hing powder, Salt, Sesame oil, Few methi grains dry roasted & powdered.
Method :
1. Cook lemon in a steamer till done. Once cooled, chop in four pieces, keep aside.
2. Dry roast methi seeds, powder them.
3. Chop ginger, Green chillies in small pieces.
4. Heat sesame oil, add mustard seeds, then curry leaves. Then add garlic, Chopped ginger and green chillies. Then add chopped lemon pieces, mix properly. Then add haldi, mirchi, methi, hing powder, salt. Add required water. Let it boil in low flame till the pickle thickens. Can be used in 2-3 days once all flavours are absorbed by lemon. Do try it

Stuffed Simla Mirchi

Stuffed Simla Mirchi  - Suresh SawantRecipe
Simla Mirchi 3 / 4
Slightly cut to a top portion
and seeds removed
Applied salt and kept aside

Potatoes 2 big boiled and smashed
Onion 1 med chopped
Paneer crushed 2 / 3 t spoons
Ggarlic Paste 2 t spoons
Green Chillies 4 chopped finely or as req
Green Corriander chopped
Peanut crush 2 / 3 t spoons
Tomato chopped 1 medium
Salt and sugar as per taste
Red chilly Powder 1 t spoon but optional
Dhaniya Powder 1 t spoon
Turmeric Powder little
Garam masala powder 1 t spoon
Besan /gram Flour roasted 2 t spoons

Tadaka Hing Jeera rai

In a kadhai add 2 t spoons oil and heat it
Add tadaka items and fry a little
Add onions then Ggarlic paste and green chillies. Wait a little. Add tomato chopped and Saute for a minute
Add masala powders and mix well
Add smashed potatoes Paneer salt green Corriander and mix well
Saute till all things mixes well
Put gas on sim
Add sugar peanut crush dry coconut grated besan and mix well
Cover the kadhai and wait for 2 minutes
Now remove the stuff to another plate and let it be cooled

Now drain the Simla Mirchi as due to salt applied there forms little water
and stuff the potato mix perfectly in a Simla mirchi

Add 2/3 t spoons oil in a flat pan and heat it
Put gas on slow
Arrange stuffed mirchis in a pan
Cover it. just check in between.
Sprinkle little water and again cover it
As like cook all the pcs on low flame.
It takes around 8 / 10 minutes to cook it properly

When done remove to tissue paper.
Then transfer to the serving plate.
Your Stuffed Simla Mirchi is ready to serve.

Panèer Pepper Butter Masala

Panèer Pepper Butter Masala With Parata- Roopa Bhandary

Paneer 250Grams, 
Curry pdr - 1T sp, 
Butter - 1Tb sp, 
Tomatoes 3 ,
Red Bell pepper -1, 
Red chilly - 2, 
Ginger & garlic chopped -1Tsp, 
Onion (medium size) 1, 
Oil 1Tb sp, 
Cream 2Tb sp, 
Kasoori methi -1/2T sp,
Salt To Taste

1. Heat oil in a pan add chopped onions, chopped ginger and garlic, red chilly, add red bell pepper, tomatoes, kasoori methi, salt, put the lid on and cook this in a slow flame till tomatoes and bell peppers are tender. 
2. Let it cool down put this into a blender make a paste.
3. Heat butter in a pan add curry powder, cook this for 4 minutes, add tomato, bell pepper paste, mix it. 
4. Once come to boil add paneer, cream, mix this and cook it for 5 minutes and switch off the flame.

Maida - 4 cups (plain flour or all purpose flour)
Salt - 1 tsp
Sugar - 1 tsp
Oil - 1/3 cup to 1/2 cup, 
approxWater as required

In a bowl, add maida, salt and sugar and mix well. Slowly add water and make a soft dough. Add a tbsp of oil and mix into the dough. Cover the dough with a lid and allow to rest for at least 2 to 3 hours.Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Place the balls on the greased work surface and grease the balls with oil.Take each ball and roll it like a thick roti (approx 4"-5") in diameter using a rolling pin and place the rolled out rotis on the greased work surface. Place them each next to each other. Grease the thick rotis well. Allow to rest for 10 mts.Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. The key is to spread it out super thin and as large as you can. Keep smearing oil as your spread the sheet. The shape is really not important. Even if there are a couple of tears, it is completely fine.Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end.Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 mts.On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium high flame. Drizzle oil as your roast them on the hot tawa.Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parotta.


Rasam - Chandrika Kini

Soak a lemon sized ball of tamarind in water for about 15 mins. Then squeeze out the juice and throw away the seed. Add water to the tamarind extract and add a pinch of turmeric and hing powder and allow it to boil. After about 5 mins, add 1 and half tomatoes chopped into big cubes. Add salt, rasam or sambhar powder 2 tsps and curry leaves. Cook for a couple of more mins. Then add pressure cooked toor dal ( I pressure cook around 1/4 the cup of dal) and mix well. Boil further. Add chopped coriander leaves. Coarsely ground little jeera and pepper cons. Take little ghee in a small pan and add mustard seeds and the crushed jeera and pepper. When they splutter add it to the rasam. Serve hot with rice.

Recipe Courtesy...Suphala Shenoy

Semoliyan Potato

Semoliyan Potato - Shamala Bhat

10-12 Baby potatoes
3 tbsp Fine semolina
1 tsp Red Chilli powder ( I have used Kashmiri Red Chilli Powder)
2 generous pinches of hing
2 tbsp of coriander leaves + 2 tbsp for garnish
salt to taste
2 tbsp oil

Cook the Baby potatoes till done . Peel off the skin and keep aside,Heat oil in a non stick pan and roast the potatoes add salt and keep aside.Heat pan on a med flame and roast the semolina for 2-3 mins till pleasant aroma and keep aside.In a non stick pan add oil add oil add hing when sizzles add red chilli powder and fry well on v low flame please take care not to burn the spice here then add 1/2 tsp coriander leaves and fry for a min then add roasted potato and fry well till all the potatoes are coated well with Red chilli powder .Now add the roasted semolina and toss them you will notice that the semolina sticks on the potatoes beaut.ifully . Keep it on low flame for 2-3 mins .Toss and serve garnished with Coriander leaves. Serve with Rice and dal or anything or eat it just like that will absolutely love it.

Chicken Potstickers

Chicken Potstickers - Brenda Shenoy

1 pound ground chicken
2 tablespoons garlic, minced 
2table spoons fresh ginger, minced
2 tablespoons shallots, minced
1 cup chunky peanut butter  1/4 cup brown sugar
2 tablespoons Thai hot chili paste
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh cilantro leaves, chopped
30 wonton wrappers


In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked. Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro. Chill the mixture, and then wrap in wonton wrappers. Bring the edges into a corner or simply fold into triangles, using a dab of water to "glue" the edges. In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent, and serve with sauce.

Tuesday, 15 March 2016

Aachaari Chicken

Aachaari Chicken - Prasad Naik
Marination :
Marinate 1 kg Chicken pcs with 2 tbsp Aachaar Masala ( Ready Made Masala ) we took "Ke Pra" Brand Masala. ( You may take any Brand which is available in General Store ), Ginger Garlic paste 1 tbsp. Keep aside for an hour.
Brown Paste : Now in Kadhai heat 2 tbsp of Oil and add 4 vertical slit Onions, 2 slit Tomatoes, 5 Bedgi Dry Chillis, 1 tsp Khaskhas and fry till they turn Brown. After cooling make paste of these ingredients in a mixer adding 2 glass of water. 

In a Pan heat 1 tbsp of Oil and add 1Tejpatas, 1 tsp of Rai, 3 Cloves, 5 Black Pepper Corn & 1\2 inch Sinamon. Once you get the Aroma of Khada Masala, add marinated Chicken Pcs with 1 glass Water. Let it cook with lid on for 10 min. Add Brown Paste. Add salt to taste and take 2 boils till Chicken is Cooked well. Squeeze one Lime and garnish with fresh coriander. Your Aromatic Aachaari Chicken is ready to serve. You can enjoy with Bhakri, Fulkas or Plain Rice.

Coconut Barfi

Coconut Barfi - Kiranmayi Kamath

Grind 2cups of grated coconut with 8 to 10 pieces of cashew nuts without water. keep aside. take 1 1/2 cups of sugar with 1/2 cup of water in a kadai & make a sugar syrup . Add coconut mixture to this syrup & keep on stirring till it becomes thick when it becomes thick add 2tbsps of ghee & mix nicely. When the mixture becomes oneround ball add cardamom powder. transfer this into a greased thali & cut into desired shapes...

Mysore Pak

Mysore Pak - Kiranmayi Kamath
1 cup besan
2 cup sugar
2 cup ghee
1/2 cup water

In a thick bottomed kadai, mix all ingredients together and keep stirring till the mix becomes porous and ghee starts oozing from sides.Switch off the gas and pour the mix in a ghee smeared deep thali and cut it into pieces

Banana Burfi

Banana Burfi - Nutan Shenoy-Kini

Mash 4 large ripe bananas. Add 11/2 cup milk n blend well. Pour in a nonstick pan on a low flame and boil well, stirring intermittently till the mixture gets dried up of all moisture. Now add 2 tbsp ghee, and stir till it gets a brownish tinge. Now add 2 cup castor sugar, 75 grams grated coconut ( I added dessicated coconut) and dry fruits. I used crushed almonds. Stir well till it becomes a nice homogenous mixture, difficult to stir. Add elaichi or rose water / essence.( I added rose water n mixed well.) Remove from flame n pour in a greased thali, cut into pieces when it settles and cut into squares. Garnish with dry fruits of your choice.

Papaya burfi

Papaya burfi - Nutan Shenoy-Kini


Grate a medium size papaya. Squeeze out the juice n drink it sugarless.Measure the grated papaya in cups.
In 2 tbsp ghee saute the grated papaya till soft. It ll tk around 5 min. This should b done on sim flame. Now add castor sugar, half the measure of grated papaya. Add dessicated coconut, same in measurement to grated papaya. Stir well, till it begins to leave sides of pan. Add 2 tbsp Nestle everyday dairy whitener n about 6 powdered green cardamoms. Mix well.Grease a flat thali. Pour the contents in the thali. Let it cool. Cut into desired shapes. Garnish with dry fruits of ur choice n serve.

Pista 7-UP Burfi

Pista 7-UP Burfi - Aishwarya Kamath

1 Cup Scrapped Coconut
1 Cup Ghee
1 Cup Besan
1 Cup Milk
3 Cup Sugar
A tsp yellow Color
Pista for garish

- Mix all the ingredients on a non-stick kadai on a slow flame
- Let the besan cook properly and the sugar should dissolve well.
- Add a tsp of yellow food color & mix well.
- Now take a thali & grease it with a tbsp of ghee.
-Put the burfi mixture on to the thali.
- Add chopped pistas on the burfi.
- Let it cool in the room temperature.
- Now cut them into cubes.
- Pista 7-UP Burfi's are ready to be served. 

Coconut Burfi

Coconut Burfi - Prathima Bhandary

1.Fresh grated coconut – 1 and 1/2 cup
2. Wheat atta – 1/2 cup
3. Grated jaggery – 1 and 1/2 cup
4. Pure ghee – 4-5 Teaspoons
5. Cardamom 5-6
6. Cashews

In the pan adding gee roast the wheat flour on a medium flame.colour of wheat flour changes to little brownish, keep stirring continuously while roasting you can switch off the stove when you smell the aroma in the kitchen. Take a wide vessel add jaggery, water and cardamom powder, mix them well and heat on a stove to make a thin syrup. Mix the roasted wheat flour and coconut in the syrup and mix well. Remove the mixture from the pan and to a greased plate. Cut into pieces and garnish with cashews.

Spinach Cheese Parathas

Spinach Cheese Parathas  - Tanushree Aich

For the dough (makes 3)
Wheat flour 1 cup
Oil 4 tbsps
Carrom seeds 1/2 tsp
Asafetida a pinch
Minced green chillies
Blanched & pureed spinach .. Just enough to knead a dough
Salt to taste

For the filling
3 cheese slices either plain or spiced
Alternately u cud grate mozzarella cheese too
Ghee for roasting

Knead a soft dough using the ingredients listed under dough making.
Make a supple dough out of it.
Roll into thin big parathas.
Place the cheese slice in the centre, fold the paratha on all sides, enveloping the cheese slice to make a square paratha. Seal the edges well. Roll a little to flatten the edges , ensure there are no cracks

Roast the parathas on a griddle with ghee, flip, ull see the parathas puff up.
Evenly roast on both sides & enjoy these hot!!

Bottlegourd/Lauki/Garduddi Halwa.

Bottlegourd/Lauki/Garduddi Halwa - Shyamala Shenoy

Grate 1 medium lauki, add 1/4 cup milk n pressure cook it..Aftr 1 whistle,i kept simmer for 3 min n then switched it off..In a kadai, preferably non stick one, put almost 3/4 cup of powdered jaggery n lil water..Once jaggery dissolves strain out the impurities in it.. Again heat the kadai, add jaggery syrup n cook till it bcm lil thick. Next strain the milk from cooked bottlegourd, n add the same to jaggery syrup..Let it cook on high flame..till the syrup starts to bubble completely n bcome lil thick..Now add the bottle gourd.. Mix well...Add dry fruits roasted in 1tbsp ghee n Cardamom powder..Cook till all the water evaporates or till u get halwa consistency...Keep stirring..It vl take only 5 to7 min..Halwa is ready to eat..

Kappa Cutlets / Tapioca Cutlets

Kappa Cutlets / Tapioca Cutlets  -  Rethish G Prabhu

Clean & cut tapioca, pressure cook with salt and water till 7-m8 whistles. When cools, open and mash with masher, remove the stems that are visible. Chop onion, crush ginger, garlic, green chillies. Heat coconut oil. add jeera, then add chopped onions. Let it be translucent. Then add crushed items. Let the raw smell go. add turmeric, chilly, coriander powder, add meat masala, salt if required, chopped coriander leaves. Mix properly. When cools, add to mashed kappa. Mix properly with hands so that it becomes a nice homogeneous mixture. Shape in desired shapes. Mix some cornflour, water and make a watery mixture / one egg beaten.
Dip the cutlets in gravy, roll in bread crums or rusk powder. Deep fry the cutlets till golden brown.
You can use prawns, boneless chicken, boneless fish, shrimps etc. Recipe courtesy Taste Time in Asianet Plus, Malayalam channel.

Monday, 14 March 2016

Kultha Chutney Puddi

Kultha Chutney Puddi - Anu Nayak
1 cup horsegram
1cup dry copra/coconut
little curry leaves
chilly powder

Take horsegram and roast in low flame...roast copra too the same way...later fry curry leaves and hing as that add salt,tamarind and chilly powder...put it in the blender and make a fine it in a air tight container.

Kande Patti Ghalnu Dali Phodi

Kande Patti Ghalnu Dali Phodi - Anu Nayak

Fry few dry red chillies...fry little methi seeds too in oil and keep it aside.
take coconut,tamarind,roasted chilly and methi seeds along with 2 catches of soaked rice and tuvar dal in water for 30 mns.Add salt and bit jaggery to the masala..for this add kande patti and chopped onion...take a tawa and make small wada type and fry from both the sides

Bharlele Bhende

Bharlele Bhende  -  Anu Nayak

Wash n dry the bhendi..give a slit in the middle of one side of the bhendi and keep it aside.
Make a mix of besan,hing,chilli powder,salt,coriander powder,cumin powder along with lemon juice and some coriander leaves.
Fill these masala mix inside the slit bhendi and keep it aside.

Take a tawa..add little oil and in medium flame fry these stuffed bhendi.

Vaal Ussal Uttapa

Vaal Ussal Uttapa - Prasad Naik

Recipe :
Mashed the Vaal Ussal and added Red Chilli Powder, Garam Masala, Fine Chopped Onion and fresh Corriander, Salt to taste and made Uttapa with a required constancy. On a non stick pan with little oil Roasted from both sides. Garma Garam Delicious Vaal Ussal Uttapa or Pola was ready to serve with Tomato Ketchup

Mumbai Pav Bhaji

Mumbai Pav Bhaji - Suresh Sawant
This is my styled preparation
Potatoes 4 / 5 peeled
Cauliflower florets 2 cups
Green Peas 1 cup
French beans chopped 1 cup
Cabbage chopped 2 cups
Take all above vegs and
Add turmeric powder asafoetida and
Pressure cook.
When cooled smash as per choice .Keep aside.

Tomato 2 / 3 medium chopped
Garlic petals 6 / 7 crushed
Ginger crush 2 t spoons
Onions 2 big chopped
Green Corriander chopped
Green capsicum 1 /2 finely chopped

Pav Bhaji Masala 2 t spoons or as req
Red chilli powder 2 t spoons or as req
Turmeric Powder little
Amul Butter as required
Refind oil as required
Salt as required
Amchur powder 1 t spoon or as req but optional
Ladi Pav pcs as req
Onion chopped and green coriander for garnishing

In a kadhai add oil and heat it.
Add little butter also.
Add onions and saute till become soft
Add garlic ginger crush turmeric powder red chilly powder and saute for 2 minutes
Now add cooked and smashed vegs
Pav Bhaji Masala salt and mix well.
Add hot water as required.
Allow it to cook on high flame for 2 minutes .
Now add green capsicum chopped and mix well.
Cover the kadhai
and cook it on low flame for 5 / 6 minutes. Just check in between.
When done remove from gas.
Transfer to the serving bowl.
Garnish with chopped onion chopped green corriander and Amul Butter .
Heat a pan. Add little butter and roast as per choice.
Serve hot Mumbai Pav Bhaji with roasted Ladi Paw along with chopped onions green coriander and butter.

Kache Kele Ka Kofta

Kache Kele Ka Kofta - Vinaya Prabhu

For the koftas
Boil 2 raw bananas, 1 large potato. Peel & mash when slightly warm, add finely chopped onions, ginger, spice pwdrs (turmeric,chilly,cumin,coriander), add abt 2 tbsp lightly roasted besan , chopped green chillies, cilantro & salt
Make small balls & refrigerate for abt half hr & deep fry. Yields abt 9-10 balls

For the gravy
Boil 2 medium onions, 2 large tomatoes, handful of cashews in water
Blend to a fine paste after it cools
In a wok, add oil, add ginger garlic paste, saute to remove rawness, add the puree, saute till it comes to a boil
Add all spices - chilly turmeric cumin coriander n garam masala pwdrs
Saute till the masala leaves oil
Add 1/4 th cup milk & abt 5 tbspns fresh cream
Simmer for a min, add salt & chopped cilantro Drop in the koftas only before serving, koftas in the curry n not vice-a-versa!

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.

Besan Burfi

Besan Burfi - Yogita Kamath

1cup milk, 1cup besan, 2 cups sugar 1 cup ghee.eliachi pwd, & cashuenuts broken & broken almonds too.


In thick bottom kadai.Mix all d ingredients.and stir on slow fire .keep on mixing & stirring , once sugary coating appears on sides of kadai.when d mixture become thick n get a nice aroma,its done.immediately transfer it in to a thali already applied by ghee. spread it nicely.when warm cut into desired shapes.njoi it.

Misal Pav

Misal Pav - Suresh Sawant

It's a my styled preparation 

Pulses like sprouted mataki moong chawali masoor white peas etc around 250 gms
Cleaned washed and pressure cooked adding
Chopped onion 2 t spoons
Hing and turmeric powder
Upto 3 / 4 whistles

Onion 1 med chopped
Green Corriander handful
Fried small sized potato cubes few
Farsan as req
Fresh yogurt as req
Leamon pcs
For garnishing

Onion 1med chopped
Ggarlic Paste 2 t spoons
Homemade masala 2 t spoons
Red chilly Powder 2 t spoons or as req
Turmeric Powder qtr t spoon
Corriander powder 1 t spoon
Black masala 1 t spoon
Turmeric Powder little
Dhaniya Powder 1 t spoon
Kokam petals 2 but optional
Salt and sugar as per taste
Oil 2 / 3 t spoons or as req
Dry coconut paste 2 / 3 t spoons

Jeera rai curry leaves

Now in big thick bottom pot add oil and heat it
Add tadaka items and fry
Add onion chopped and saute till become soft
Then add Ggarlic paste and saute for a minute.
Now add tomato and saute till become soft. Add all masala powders and mix well
Add cooked sprouted pulses hot water salt and sugar Kokam petals coconut paste and boiled on high flame.
When done add little green Corriander
Put gas on sim
Let it be boiled for 4/5 minutes more.
Put off the gas now.

Transfer a ready usal to a serving bowl .
Add fried potato cubes
Then onion chopped
Add fresh yogurt if liked
Then add Farsan as req
Then green Corriander and on top keep Leamon pce
keep fresh ladi Pav along with
Now your Misal Pav dish is ready to serve .

Chicken Kheema Masala

Chicken Kheema Masala - Suresh Sawant

Chicken Kheema half kg
Marinated with a paste of
Green Coriander chopped
Green chillies 2 or as required
Ginger grated 1 tspoon
Garlic petals 3 / 4
Yogurt 2 t spoons
Salt as per taste
For minimum 2 hours

Green fresh peas 1 cup
Tomato 1 finely chopped
Onion 1 big finely chopped
Garlic Paste 1 t spoon

Red chilly Powder 2 t spoons or as req
Kashmiri red chilly powder 1 t spoon
Dhaniya Powder 1 t spoon
Turmeric Powder qtr t spoon
Garam masala powder 1 t spoon
Eggs 2
Green chillies 2 chopped but optional

Tempering Dalchini small piece
Jeera 1 tspoon

In a kadai add oil and heat it
Add cinnamon stick and Jeera.
After a little add onion chopped and saute till become golden brown
Add Garlic paste and saute till the rawness ends
Add tomato chopped and saute till become soft
Now add kheema and saute for 4 / 5 minutes
Add masala powders except garam masala powder and mix well. Saute a minute.
Add green peas and mix well. Saute a minute
Add salt if required as it's already added while marinating stuff.
Now put gas on medium.
Wait till the kheema cooks properly.
Now add eggs yolk and mix well
Saute for 3 / 4 minutes.
Now add garam masala powder and chopped green chillies
Wait for a 2 / 3 minutes
When done transfer to the serving bowl
Garnish with green coriander.
Your Chicken Kheema Masala is ready to serve.
In this preparation it's not necessary to cover the kadai.

Paneer Handi

Paneer Handi - Tanushree Aich

Saute 2 medium or one large chopped tomato in oil till they go mushy
Cool & puree with 2 tbsp fresh cream, 3-4 cashews
In the same wok add in one large sliced onion, saute till translucent
Add in 1tbsp ginger garlic paste
When the rawness goes, switch off cool & puree
In the same wok saute capsicum & onion quarters till lightly cooked
Now add in some butter, add the onion paste
Cook for a while till the water evaporates, add in turmeric, chilly, coriander pwdrs
Cook till oil separates from the masalas
Now add the tomato-cream puree
Again cook till the gravy thickens & leaves oil
Add in the sauteed capsicums & onions, & cubed paneer pieces
Add crushed kasoori methi, adjust salt, cook with lid till the paneer soaks the flavours
Lastly sprinkle some garam masala ... Ur done

Nutty Salad With Tadka

Nutty Salad With Tadka - Priya Kamath

Finely chopped onions..cucumber..carrot..roasted and crushed roasted peanuts..curry leaves n mustard seeds with green chilli seasoning.salt as per taste..lastly squeeze lime juice..

Pineapple Chutney

Pineapple Chutney - Yogita Kamath

Take 1cup pinapple lengthwise, half cup sugar( or 3/4 cup jaggary ) 1tsp salt mix d above & set aside for half an hour .cook in 1cup of water ( or little ) till done ..add saambar powder as per taste & 1tsp of tamrind paste & boil well season with mustard hing & curry leaves.

Chettinad Egg Masala

Chettinad Egg Masala - Sandhya N Kamath

In a kadai...add oil... Curry leaves... Onions... Make paste of ginger garlic... Lil chilles... Lil grated coconut... Make fine paste... (Marinate eggs in turmeric chilli pd n lil curds.).fry masala in oil..add eggs. Sprinkle garam masala on top... Add few green chillies...can be made wid prawns too

Thursday, 10 March 2016

Raw Jackfruit Manchurian

Raw Jackfruit Manchurian - Malathi Bhandarkar

1.Raw Jackfruit 250gms 
2.Onion sliced 2 
3.1 large capsicum (cut in long strips) 
4.Ginger and garlic chopped 1tsp 
5.Green chilies (slits) 
6.Soya sauce (1tsp) 
7.Greenchilly sauce (1tsp ) 
8.Tomato sauce (1tsp) 
9. Salt (to taste) 

Maida, Cornflour, Gramflour each 1/2 cup +Salt 1/2tsp +Red chilly sauce 2tps +soya sauce 1tsp + Ginger and Garlic paste 1tsp. 

1. Pressure cook jackfruit for 1 whistle and cut it to pieces 
2. Release the pressure quickly and cool. 
3.Dip the pieces in the batter and deep fry .(keep a side ) 
4.Take a pan add 1 And 1/2 tsp refined oil 
5.Add chopped Ginger and garlic (sauté a little ) 
6.Add sliced onion,capsicum and green chillies.
7.Mix and Fry nicely 
8. Add little salt
9. Add Green chilly sauce ,Soya sauce 
10.3tsp Cornflour mixed with water and add to it. 
11.Stir again 
12.Put the Gas off and add the fried jackfruit prices and add tomato sauce 13.Mix well 
14.Garnish well with coriander leaves chopped finely 

. Serve Hot

Simple Eggless Sponge Cake

Simple Eggless Sponge Cake - Yogita Kamath

Maida - 1/2 cup + 6 tbsp
Sugar - 6 tabs or u can increase or decrease the amount on sugar as per your taste
Milk powder - 50 gms
Oil - 1/4 cup + 1/2 tbsp
B.S - 1/2 tsp
B.P - 1 tsp
Curd - 1/4 cup
Milk - 1/4 cup
Water - 1/4 cup
Cashew - 1/4 cup tossed with some maida
Vinegar - 1/2 tbsp
Take 3 bowl
In first mix together milk, curd and water mix really well
In second sieve together flour, milk powder, B.S and B.P and sieve for 2 to 3 times. Pls do not skip this
In third mix oil, sugar, essence and vinegar
Now to the sugar and oil mixture add half of the flour mixture and full of milk - curd mixture fold in gently .
Now add remaining flour mixture and fold in gently .
Bake it in ur desired pan @ 180° till the time its cooked properly. Mine it took 25 mins
Enjoy baking

Prawns Chilly

Prawns Chilly - Rajani Dinesh Kamath

Clean n wash d prawns. Cook it with little salt and no water. Keep it aside. Finely slice 2 onions, 1 capsicum n 8garlic cloves. Chop 5-6 green chillies. Heat oil in a pan, add onions, chillies capsicum n garlic. Saute them for 3mins. Add the cooked prawns. Add turmeric powder, chilli powder, salt for ur taste n soya sauce. Mix them properly. Top it with finely chopped coriander n pudina leaves. Spicy prawns chilly will b ready to serve.

Crispy Brinjal

Crispy Brinjal - Prasad Naik

Cut Brinjal in Slices and keep aside. Now make Masala for coating : Garam Masala 1/2 tsp, Red Chilli Powder 1 1/2 tsp, Haldi 1/2 tsp, 1 tsp Garlic-Ginger paste, 1 tsp oil, Salt to taste.
Now Roll it in 2 tbs Rava & 1/2 tsp Besan for Binding. Shallow fry on Non Stick Tava with little oil till covering gets crisp from both sides. Hot Hot Brinjal Slices are ready to serve.

Tendli 65

Tendli 65 - Vanditha Bhakta

Slice the tindora lengthwise. Then make a paste of rice flour besan red chilly pwdr cumin coriander pwdr amchur pwdr ginger garlic paste. Then mix the sliced tindora with the paste and then deep fry. Top it with deep fried curry leaves and chopped green chillies.

Monday, 7 March 2016



Peanuts 2 cups Soaked in water for 2 hours. Then drained and pressure cooked upto 2 whistles.
Green chillies 3 / 4 or as req
Jeera half t spoon
Grated Fresh coconut qtr cup or as req
Take all above items and grind to a fine paste

Sendha Namak or normal salt as per taste
Sugar as per taste
Desi ghee 2 t spoons
Jeera half t spoon
Leamon juice 2 t spoons or as req but optional.
In a thick bottom pot add desi ghee and heat it .Add Jeera then Add grinded paste and saute for 2 minutes.
Add 2/3 cups water or as req.
Let it be cooked till the boil come.
Before it reaches to the boil add cooked peanuts salt and put gas on sim.
Mix well and cover it.
Wait for 2 / 3 minutes.
Put off the gas now.
Transfer the Usal to a serving bowl.
And serve hot Upwas Shengdana Usal
You can add leamon juice if liked

Sweet Potato & Potato in Green Masala Gravy

Sweet Potato & Potato in Green Masala Gravy - Prasad Naik
Take 1/2 kg of Sweet Potatoes (Ratala) & 2 Potatoes. Scrape the skin off and make into cubes.
Now make a Tadka : In a Kadhai heat up 2tbsp oil, add 1 tbsp Jeera. After Jeera Crackles add Sweet Potato and Potato Cubes. Mix well and Saute for a minute till all the cubes are coated with Tadka. Now add Glass of water and let the cubes cook for 10 minutes.
Now time to make preparation for Green Curry or Green Masala. Take 1 Big Bunch of Fresh Coriander( No stems ), 1/2 cup Pudina ( Fresh mint ), 6 Green Chillis, Jerry 1tsp, 1/2 small grated coconut, 1/2 lime juice. Grind all ingredients into fine green thick paste with 1 glass of water in a mixer.
Now add the Green Masala in a Kadhai where the cubes are getting cooked. Add 1 glass of water and let the Green Curry Boil. You feel that curry is too thin but Sweet Potato and Potato cubes soak the curry and becomes thick. By now cubes are nicely cooked. Add Salt to taste and your Maha Shivratri Special Sweet Potato & Potato cubes green curry is ready to serve with Vara Rice.

Pineapple Chatney

Pineapple Chatney - Nalini Bhandary

Take 1cup pinapple lengthwise, half cup sugar( or 3/4 cup jaggary ) 1tsp salt mix d above & set aside for half an hour .cook in 1cup of water ( or little ) till done ..add saambar powder as per taste & 1tsp of tamrind paste & boil well season with mustard hing & curry leaves.

Recipe Credit..Vinaya Prabhu

Lemon Saaru

Lemon Saaru - Rahul Naimpally

2 cups water
2 tbsp jaggery
2 slit green chilli
Juice of one lem on
Salt to taste

1/2 tsp mustard seeds
2-3 dry red chilli
Curry leaves
Coconut oil


In a vessel boil water with salt, jaggery, and green chillies when water comes to boil and the green chilli is cooked turn off the gas and mix lemon juice. Stir well. In a tampering vessel heat coconut oil then add mustard seeds when they splutter add the curry leaves and red chilli and mix with the saar.

Sanna Polo

Sanna Polo - Prathima Bhandary


125 gms tuvar dal
125 gms rice
1/4 coconut
3 medium sized onions
5 bedgi chillies
10 madras chillies
1 tbsp tamarind paste

Wash n soak the tuvar dal n rice together for 4 hours. Roast the chillies in a little oil. Grind the coconut, roasted chillies and the tamarind to a smooth paste n then add d rice n tuvar dal n grind to a coarse Rava like consistency.
Mince the onions n add them to the batter along wd the salt. The batter shld be of dosa batter consistency. Spread like dosa on tava n drizzle oil. Roast well on a low flame till nice n crisp.

Note: the sanna polo turns out too soft n tends to break if more coconut is added.

Recipe Credit..Vinaya Prabhu

Soyi bhajjili Ghashi

Soyi bhajjili Ghashi - Sahana Pai


1/2 of a small coconut
8 bedgi chillies
8 Madras chillies
1 tbsp tamarind paste
3 tbsps coriander seeds
1.5 tbsps urad dal
4 ladlesful of cooked tuvar dal
12 baby potatoes deep fried
1 drumstick chopped into 2inch pieces
A handful of cashews.

Dry roast the grated coconut to a deep brown. Roast the coriander seeds n urad dal separately in a little oil. Grind d roasted coconut, roasted bedgi n madras chillies n coriander seeds n urad dal with the tamarind paste to a smooth paste.
Pressure cook baby potatoes to two whistles. Peel, apply salt n deep fry to a golden brown. Cook the drumstick pieces n cashews separately.
Add the ground masala, the fried potatoes, cashew, drumstick and the cooked dal together n boil well.

Recipe Credit..Vinaya Prabhu

Sunday, 6 March 2016

Bread Pudding

Bread Pudding - Nutan Shenoy-Kini

Powder bread edges. Add 3 beaten eggs for 4 cups of bread edge powder. Add a cup of milk. Add 3 cups sugar. Mix well. Add raisins n cashew bits if you like. Then add nutmeg powder. Grease a baking tray n bake till done or cook with water in cooker but no whistle on hi flame till one whistle n 20 min on slow flame thereafter. After it cools, just give it a melted chocolate shower n garnish n serve.

Bread Upma

Bread Upma - Prasad Naik

Bread Upma ( Pavacha Sanza )
Take Bread (Pav) and break into small pcs with hand and keep aside.
In a Kadhai heat up the oil and give a Tadka of Kadipatta, Rai, Green Chillies. Add 2 fine chopoed Onions and 2 fine chopped Tomatos. Let the Onions become translucent and Tomato soft.
To have a for nice colour, add Haldi 1/2 tsp. Mix this with Tadka. Now add broken pcs of Bead. Mix well and keep a lid on Kadhai till Bread with steam becomes nicec and soft. Add 1/2 cup of chopped coriander. Put off the gas and squeeze one Lime for Tangy taste. Your Bread Upma or Pavacha Sanza is ready to serve. Garnish as you like