Wednesday, 27 April 2016

Chickpea Spinach Cheese Tikkis

Chickpea Spinach Cheese Tikkis - Tanushree Aich

Ingredients
2 cups spinach/palak
1 cup boiled chickpeas
¾ cup peas/matar, boiled
3-4 stems coriander leaves
1 cup bread crumbs
1 tsp chaat masala powder
1 tsp amchur powder/dry mango powder
1tsp roasted cumin powder
1inch ginger
2-3 green chillies
Mozzarella cheese cut into cubes
Riceflour+ Fine sooji for dusting
1 or 2 tbsp oil for frying the kababs

Method

Blanch the spinach in salted water. drain and keep them aside
In a grinder take the chopped spinach, add the peas , chickpeas, green chilies, coriander leaves & ginger. Grind to a semi coarse paste
Add all the dry spice powder, bread crumbs, salt mix the kebab mixture uniformly.
Shape the mixture into round patties and placing a cheese cube in the centre.
Shallow or pan fry the kebabs till golden brown.
Ive used riceflour for dusting & fine sooji for a crisp coating which is optional
serve hara bhara kebab hot with chutney or sauce.

Pls note:
These kebabs can also be baked as well as grilled. you can bake kababs at 180 degrees C which is moderate oven temperature. brush some oil on the kebabs. just place the kebabs on a tray or wired rack and bake for 20-25 mins or till the kebabs get browned from the top. you can change the sides after 10-15 minutes of baking

Pomfret Fish Fry

Pomfret Fish Fry - Suresh Sawant

Pomfret 5 / 6 Cleaned, kept as a single pce n gave small cut then washed drained n marinated with Salt Kokam juice for half an hour. Then washed and drained. After marination when washed it helps to reduce the particular smell of fish.

Turmeric powder qtr t spoon
Red chilly powder 3/4 t spoons or as req
Dhaniya Powder 2 t spoons
Kashmiri red chilly powder 3 / 4 tSpoons or as req .
Kokam juice 1t spoon or as req
Salt as req
Mix all ingredients and apply to the fish pieces. Wait for 10 minutes.

Take rice flour and thin rawa/ Suji and mix well .
Now in a flat pan add oil and heat it
As oil heated properly put gas on sim or medium .
Coat the fish pieces with the flour mixture and put in a pan .

Put gas on sim or on med .
After 2 minutes just check.
When done from one side turn to other side .As like shallow fry all the pieces . When done transfer to a tissue paper plate .
Transfer to the serving plate .
Your Fish fry Pomfret is ready to serve.

Fish Curry Malwani

Fish Curry Malwani - Suresh Sawant

Fish Mandeli few pcs
Marinate the fish pcs with salt for half an hour.
Then washed and drained.
Red chilly Bedgi 2 / 3 or as req
Kashmiri red chillies 3 / 4 or as req
Tamrind small leamon sized
Dry coriander 2 t spoons or as req
Turmeric one small pce
Soak all above items in water for 10 / 15 minutes.

Green coriander little
Black peeper 3 / 4
Methi Seeds few
Grated Fresh coconut 1 cup
Onion 1 small sliced
Garlic flakes 3 / 4
Take all above items and grind to a fine paste.
Tempering of
Garlic flakes 2 crushed
Curry leaves few
Onion chopped 1tspoon
Salt as per taste
Oil 2 t spoons or as req
Green coriander chopped For garnishing

Method

In a kadhai oil and heat it.
Add garlic and saute till become golden coloured. Add curry leaves onion and saute till become slight brown
Now add grinded paste and saute for
3 / 4 minutes or till the rawness ends.
Add water as required and let it be boiled As it reaches to boil put gas on sim.
Add salt Kokam petals and mix well.
Again cook it for 2 minutes.
Now add fish pcs .
Put gas on sim now.
After 2/3 minutes just check if done
Tansfer ready curry to a serving bowl.
(Always Take out the fish pieces carefully)
Garnish with green coriander.
Your Fish Curry is ready to serve

Fish Tikhala

Fish Tikhala - Suresh Sawant

Fish Mandeli 10 / 15 pcs. Marinated with salt for half an hour. Then washed and drained.
Ingredients are same as like used for curry preparation

Bedgi chillies 3 / 4 or as req
Kashmiri red chillies3 / 4 or as req
Turmeric one small pce
Dry coriander 2 t spoons or as req Tamrind small qty or as req
Soaked in little water for 10 / 15 minutes
Then added
Grated Fresh coconut half /1 cup or as req
Onion chopped small sized 1
Garlic flakes 3 / 4
Green coriander little
Black peeper 3 / 4
minutes seeds few
And grinded to a somewhat rough consistency. Keep aside.
Tempering
Garlic flakes 2 crushed
Curry leaves few
Onion chooped 1tspoon
Salt as per taste
Kokam petals 2 or as req
Oil 2 / 3 t spoons or as req
Green coriander for garnishing
In a kadhai add oil and heat it.
Add garlic crushed and saute for a minute.
Add onion and saute till become golden coloured. Add curry leaves and saute a little.
Add grinded paste and saute till the rawness ends. Add little water and cook it for 2 / 3 minutes.
Now add salt Kokam petals and mix well.
Wait for 2 minutes. Put gas on sim now.
Add fish pcs and mix with soft hands.
Let it be cooked for 2 / 3 minutes as fish cooks in very less time.
Now transfer to a serving bowl. Garnish with green corriander and Serve hot
Fish Tikhala

Sagoo Idlies

Sagoo Idlies - Vidya Pai

Ingredients:

Idli Rice Rava - 1 cup
Sago / Javvarisi / Sabudhana - 1 cup
Yogurt - 2 1/2 cups(preferably soar)
water - 1 1/4 cups
Grated carrot - 2 tbsp
G.chillies - 2-3 finely chopped
Eno ( Fruit Salt) - 1 1/2 tsp
Salt - 3 tsp ( or as needed)
Curry leaves - 1 spring finely chopped
Oil - 1 tbsp
look at the sago pearls appearance in the Idli.


Method:

First soak together rice rava, sago with salt in yogurt and water. Mix well and set it to ferment for minimum 6-8 hours
After the set time check for the batter consistency. If it is very thick and solid, add some more water to make pouring Idli Batter consistency.( Do not add more water, otherwise Idly won't puff up like Kushboo Idli).
Heat oil in a fry pan. Add chopped green chilli, curry leaves and fry for a minute. Pour this oil seasoning to the batter. Stir well.
Now heat the Idli Steamer with a cup of water at the bottom and let it boil. Mean while add eno(fruit salt) to the batter and stir faster to make batter fluffy.
Grease the Idli Moulds with oil and pour a laddle of the batter in each mould and steam cook for 10 - 12 minutes on high flame.
If you don't have idli steamer. Use a tray of about 2 " height. Grease and pour batter. Steam cook in pressure cooker for the same time.
Give a stand by time before you remove Idli from moulds.( this step will help Idli to come out perfectly without sticking / losing its shape) Dish out the Piping hot Sago Idli. Serve with Idli Milagai Podi.
Other serving accompaniment is Sambar / Chutney.

Katche Kele Ki Kofta Curry ( Kofta Curry Of Raw Banana)

Katche Kele Ki Kofta Curry ( Kofta Curry Of Raw Banana) - Prasad Naik


Recipe :
Koftas - Taken 3 Raw Bananas Peeled, sliced & Pressure Cooked with 1 Glass of water and 1/2tsp of Salt with 2 whistles .
Then mashed and added Fine chopped fresh Coriander & 1green chill, 1tbsp Garlic paste, 1inch grated Ginger, 1 tbsp Besan, 1/2 tsp Haldi, 1tsp Salt. Mix well so that all the ingredients are mixed with soft mashed Raw Bananas. Make Round or Over shape Koftas out of the mix and keep in fridge For 1 hour and then Deep-fry in oil. 


Curry -
In a Kadhai heat up 4 tbsp of oil and add 10 grated medium Onions and fry them Brown. Then add 4 Tomato Puree in it then saute till rawness of Tomato goes. Add 2 tsp Garlic & 1 tsp Ginger, 2 tsp Red chilli powder, 1 tsp Garam Masala, 1/2 tsp Salt. Then saute till Oil Separates. Add 2 glasses of water. Then take 2 Koftas out of the fried crumble them into tiny pcs and mix well with the Gravy to give nice thickness. Add rest of the Koftas and and put off the gas after few minutes. Garnish with fresh chopped Coriander and your Tasty Katche Kele Ki Kofta Curry ( Kofta Curry Of Raw Banana) is ready to serve.

Cabbage Sanna Khotto in Banana Leaf

Cabbage Sanna Khotto in Banana Leaf - Prathima Pai
Rcp: Bharathi kamath

1cup raw rice, 1 fistful chana dal, I fistful tur dal, 20 red byadgi chillies, lemon sized tamarind, 2 tsp table salt, 2 fist full coconut grated, cabbage n onion in 2:1 proportion.
Soak dals together for 11/2 hour. Now grind coconut , chillies, tamarind n salt. When ground add rice n daal. Make fine rawa. Mix cabbage n onion chopped. Heat steamer. Now apply some coconut oil to banana leaf. Put the batter of vada consistency at the centre Roll on like envelope. Steam for 15 mnts. Serve hot.

Soyi Bhajjil Ghashi(Cochin masala curry)

Soyi Bhajjil Ghashi(Cochin masala curry) - Alka Shenoy

Coconut 2 cups
Red chillies 8
Coriander 2 tbs
Urid dhal 2tbs
Turmeric pd
Roast all these in a thick kadai till golden brown,the coconut gratings should be crispy. Grind this to a smooth paste.
Pressure cook brown chana which is previously soaked. After that add jeev kadgi pieces n one onion.no need to put the whistle. U can also add cashew nuts(bibbo)..optional ).
Mix the masala add salt and little tamerind water ,bring to boil.season with mustard n curry leaves.

Garlic-Lasnichi Spicy-Zanzanit Chatni.

Garlic-Lasnichi Spicy-Zanzanit Chatni - Prasad Naik

Recipe :
Grated Dry Coconut, Garlic Pods, Roasted Bedgi Mirchi and Salt.
Grind all four Ingridants to a coarse powder in a mixer and your Garlic- Lasnichi Spicy-Zanzanit Chatni is Ready.

Tuesday, 26 April 2016

Moongdal Idli

Moongdal Idli - Reshma Bhat

Recipe
Half cup of uraddal n 1 cup of moongdal soak together for 6-8 hrs...while grinding soak 2 1/2 cup of idli Rawa in water .grind dal to fine paste then add soaked idli rawa after removing water from it to dal paste add little baking soda mix all the ingredients well leave it for overnight .next Mrg add salt as per taste mix well leave batter for 10 min n prepare idlis you will get smooth idlis

Veg Parwal / Pointed Gourd in Malwani Style

Veg Parwal / Pointed Gourd in Malwani Style - Suresh Sawant
Parwal half kg
Peeled washed seeds removed and cut into pieces as per choice.

Onion 1 big sliced
Garlic crush 1 t spoon
Ginger crush 1 t spoon
Grated Fresh coconut qtr cup
Cumin seeds half t spoon
Methi Seeds few
Cloves 2
Cinnamon stick small
B peeper 3 / 4
In a kadhai add little oil and heat it. Add whole spices and saute a little. Add ginger garlic crush and saute a minute. Add onion and saute till become golden brown. Add coconut and saute till become golden coloured. Transfer to other plate. When cooled add green coriander little and grind to a fine paste.

Red chilly Powder 2 t spoons or as req
Coriander powder 1 t spoon.
Turmeric Powder qtr t spoon
Tomato 1 med or big chopped
Take all above items and grind to a fine paste.
Tempering Mustard seeds Cumin seeds and dry red chillies
Salt and sugar as per taste
Green coriander chopped For garnishing
Oil 2 / 3 t spoons for preparation

In a kadhai add oil and heat it. Add Parwal pcs and saute for 4 / 5 minutes.
Remove to other plate.
Now add tadaka items and wait a little.
Add tomato paste and saute for 3 / 4 minutes. Add onion paste and saute for 2 / 3 minutes. Now add half fried veg pcs and mix well. Again saute for 2 / 3 minutes. Add enough water salt sugar and mix well. When it reaches to a boil Put gas on sim. Let it be cooked till done.
Transfer the ready veg to a serving bowl.
Garnish with green coriander and serve hot Veg Parwal in Malwani Style

Buttermilk Curry/ Taka Chi Kadhi

Buttermilk Curry/ Taka Chi Kadhi - Suresh Sawant

Buttermilk /Tak 5 / 6 cups
Gram Flour 2 t spoons or rice flour
Green chillies 4 / 5
Garlic petals 4 / 5
Jeera half tspoon
Salt and sugar as per taste

Tadaka Hing Jeera rai
Curry leaves red dry chillies fenugreek seeds few
B peeper 3 / 4
Dalchini small pce
Take qtr cup of buttermilk and add rice flour salt sugar and mix well.
Add it in rest of buttermilk and mix well.
Now in a thick bottom pot add oil and heat it
Add tadaka items and fry a little .
Put gas on sim
Add buttermilk and stir it for a minute
Now put gas on medium.
Let the curry reach to boiling point but
Before that put off the gas.
Transfer to the serving bowl.
Garnish with green Corriander .
Simple Taka chi Kadhi is ready to serve.

Dal Khichadi

Dal Khichadi - Suresh Sawant

Recipe
Rice 2 cups preferably Ambemohar or any type
Splitted Moong Dal 1 cup
Both soaked in water for 10 / 15 minutes.
Then added turmeric powder and pressure cooked.
Ginger and garlic crush 2 tSpoons
Curry leaves few
Red chillies 2
Seeds removed and cut into pieces
Cumin seeds 1 t spoon
Asafoetida qtr t spoon or as req
Green coriander chopped For garnishing n preparation
Tomato 1/ 2 med chopped
Red chilly Powder 1 t spoon or as req
Salt as per taste
Desi ghee 3 / 4 tSpoons or as req
In a kadhai add 2 t spoons and heat it.
Add asafoetida Jeera curry leaves red chilly pcs and wait a little.
Add chopped tomato salt and sauté till become soft. Add red chilly powder (you can add green chillies also if red chilly powder not to be added)and then add green coriander little cooked dal rice and mix well. Put gas on sim. Cover the kadhai and wait for 2 / 3 minutes more.
When done transfer to a serving plate. Spread desi ghee allover it and garnish with green coriander.


Your Dal Rice Khichadi is ready to serve

SIMPLE BROWN RICE

SIMPLE BROWN RICE - SURESH SAWANT

Cooked rice 4 / 5 cups.
Onion1 big sliced
Ggarlic Paste 2 t spoons
Salt as per taste
Oil 3 / 4 tSpoons or as req

Tempering of
Jeera1 t spoon
B peeper 3 / 4
Dalchini small pce
Cloves 1/ 2
Bay leaf 1 / 2
Chopped Onions 2 t spoons

In a kadhai add enough oil and heat it
Deep fry the onion slices till become dark brown . Keep aside.
Now in kadhai add little oil and heat it. Add chopped onion and caramalize it
Add tadaka items and fry a little
Now add cooked rice salt and mix well. Saute it for 2 / 3 minutes.
Put gas on sim and cover the kadhai. Wait for 2 / 3 minutes.
Now remove from gas Garnish with fried onions and serve
Simple Brown Rice

Chicken Soup

Chicken Soup - Suresh Sawant
It's a my styled preparation
Chicken with bones around half kg
Onion 1 big chopped marinated with salt and turmeric powder for half an hour.
Ginger grated 1 t spoon
Garlic crush 1 t spoon
Tomato 1 medium chopped
Green coriander chopped
Whole spices like
Cardamom 2 / 3
Bay leaf 2
Cinnamon stick 1 medium
Black peeper 6 / 7
Cloves 2 / 3

Oil 2 t spoons
Fresh Butter 1 t spoon
Salt as per taste
Red chilly Powder 2 t spoons or as req
Coriander cumin powder 1 t spoon

In a pressure cooker add oil and heat it
Add whole spices and wait a little
Add chopped onion and saute till become soft. Add Ggarlic crush n saute for 2 minutes .
Add tomato and saute till become soft
Add chicken pcs and saute for 2 / 3 minutes.
Add cumin coriander powder red chilly powder turmeric powder salt and mix well . Again saute for 2 minutes. Add water as required and pressure cook it for 5 / 6 whistles.
When done transfer to a serving bowl.
Add little butter and garnish with green coriander. Your Chicken Soup is ready to serve

Chicken Lollypop

Chicken Lollypop - Suresh Sawant
Chicken lollypop pcs 7 / 8
Marinated with
Ggarlic Paste 2 t spoons or as req
Red chilly Powder 2 t spoons or as req
Soya sauce 2 t spoons
Salt as per taste
Peeper powder 1 / 2 tspoons or as req
Green Coriander chopped
Coriander powder 2 t spoons
Cumin powder 1 t spoon
Turmeric Powder little
Garam masala powder 1 t spoon or as req
Mix all above items and marinate the chops for 1 hour.

Eggs 2 whipped with salt turmeric powder kashmiri red chilly powder green coriander chopped soya sauce little
Corn flour and make a perfect coating
In a kadhai add oil and heat it
Dip the marinated chops in ready paste and put in kadhai.
Fry the pieces on medium flame
When done from one side
Turn to other side and fry till become golden red coloured and cryspy
As like fry all the pieces.
When done transfer to a tissue paper plate.
Your Chicken lollipops are ready to serve

Mando

Mando - Annapoorna Bhandarkar

(For the filling) In a pan gently dry roast 2cups of poha till it turns crisp.Remove it and to the same pan add1 cup of wheat flour along with 3 tbspoon of ghee. Fry until brown in colour.Then put poha in a mixi and make a powder.To this powder add 1andhalf cup of powdered sugar along with elaichi powder and 2tbspoon of roasted white or black til and the wheat flour.

Make a dough by adding maida and water. Make small puris and deep fry in ghee in a low flame.Remove soon before they turn crisp and fill with mixture.

Kande Pohe

Kande Pohe - Suresh Sawant

Recipe
Beaten Rice /Poha 4 / 5 cups
Cleaned washed and drained.
Potatoes 2 med
Peeled washed and cut into small to medium sized pcs and fried
Green Peas qtr cup half boiled but optional

Onions 2 medium chopped
Leamon juice as required
Sugar little to enhance the taste
Green coriander chopped
Fresh grated coconut 2 / 3 t spoons
Oil 2 / 3 t spoons for preparation
Turmeric Powder qtr t spoon
Tempering
Mustard seeds 1 t spoon
green chillies cut 4 / 5 or as req
Curry leaves few

Now in kadhai add oil and heat it
Add tadaka items and fry
Now add onions green chillies and saute till the rawness ends.
Add fried potatoes peanuts salt little sugar turmeric powder green Corriander little and grated coconut little.Mix well
Put gas on sim now. Saute for a minute n
add washed pohe. Mix it and saute for a minute.
Add Leamon juice sugar and mix well
Again cook on low flame for a minute
Now put off the gas. Rest it for 2 / 3 minutes .
Transfer the ready stuff to a serving plate. Garnish with green Corriander and grated coconut .
Your kande Pohe dish is ready to serve..


Mango cake

Mango cake - Kiranmayi Kamath

Recipe courtesy - Asha Satish Philar

Recipe : 

Maida-1 1/4 cup,
baking powder-1 tsp,
Baking Soda-1/2 tsp, 
pinch of salt.
Cashew nuts-1/2 cup, 
Sugar-1/2 cup(heaped),
2 cardamoms (peeled), 
4 tablespoons Refined oil, 
2 tablespoons Fresh Cream ( I used Amul), 
2 tablespoons milk and 1 cup Mango pulp. 
1/4 cup choco chips can be added last to the
batter...they look very cute in the cake when sliced!!

Sieve all the dry powders and set aside.
In Mixie jar: grind 1/2 cup cashewnut pieces to a coarse texture and remove. Same jar add 1/2 cup Sugar (heaped) and powder fine with 2 or 3 cardamoms ( peeled).
Add Mango pulp to the powdered sugar in the jar and now run the "PULSE" button briskly for a about 4 times.
Now add oil ( any cooking oil can be used) and Pulse again twice.
Last add the Cream and pulse again to get a smooth cake batter.
Pour the batter into a mixing bowl. Fold in Maida little by little and if the batter is too thick add the 2 tablespoons of milk.
Pour the contents into a greased cake-tin and bake.
Bake in Oven at 180* degrees C for 40 minutes.

Tariwale Baby Potatoes

Tariwale Baby Potatoes - Prasad Naik

This is made of 2 packs of baby Potato's. Boil and peel off the skin , poke with fork and fry lightly in Oil with 1/2 tsp of salt.
In Vessel take 4 sliced Tomatos, 10 Cashew Nuts, 1/2 inch Ginger by adding 1 glass of water and boil for 5 minutes. Then bring it to room temperature. Add 1 tsp coriander powdered,1 tsp Jeera Powder, 1 tsp Red Chilli Powder, 1/2 tsp Garam Masala, 1/2 tsp Haldi to get nice orange colour. Add 2 glasses of water and then grind to thin paste.
Heat up 2 tbsp oil in Kadhai and give Tadka of Rai and Kadipatta. Now add the orange paste and add 1 glass of water by adding 1 tsp of Salt to taste. Keep the lid on Vessal and let it cooks for 7 to 10 minutes. Add fresh Coriander and your Tariwale Baby Potatoes are ready to serve.

Saturday, 23 April 2016

Maharashtrian Amboli

Maharashtrian Amboli - Malathi Bhandarkar

Rcp 
1 cup rice flour 
1 cup wheat flour 
1 tbsp gram flour 
1 onion finely chopped plenty coriander leaves 
4green chillies
little haldi hing diluted 
butter milk 
salt 
mix all just like neer dosa and spread on tawa.

Friday, 22 April 2016

Banana Toffee

Banana Toffee - Preeti Baliga
Make thick corn flour batter with little salt and dip the banana pieces and deep fry. Take a nonstick pan add 1/2 cup of sugar ,2 tsp of water and prepare thick caramel and coat the fried pieces in caramel and refrigerate and serve

Cranberry Barfi

Cranberry Barfi - Chandrika Kini

Recipe
Melted 3/4 cup of sugar by just warming sugar with water. then added 1 cup of ground dried cranberry paste to it.. then did like other barfi method.. before spreading added cardamom powder

Eggless Microwave Chocolate Banana Nut Cake

Eggless Microwave Chocolate Banana Nut Cake - Vanditha Bhakta

Recipe
Mix 1.5 cup all purpose flour 
1 cup mashed banana 
3/4 cup sugar 
1/4 cup milk 
4 tbsp chocolate pwdr 
1 stick butter 
3/4 tsp baking pwdr 
1/2tsp baking soda. 
Microwave the mixture for 8- 10 min.

Bread Upma or Masala Bread Upma

Bread Upma or Masala Bread Upma - Prasad Naik

Today we took Wheat Slice Bread and broke them into small pcs with hand and kept aside.
In a Kadai heat up the oil and give a seasoning of curry leaves,mustard seeds, Green Chillies. Add 2 fine chopped Onions and 2 fine chopped Tomatoes. 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 Wheat Sliced Bread. Mix well and keep a lid on Kadhai till Bread with steam becomes nicec and soft. Then with open lid saute for a while to get crispness to the sides Broken Pcs of Bread Slices. Add 1/2 cup of chopped coriander. Put off the gas and squeeze one Lime for Tangy taste. Your Bread Upma or Masala Bread Upama is ready to serve. Today it was Garnished with Shev, Cucumber Slices & Coriander

Chunda

Chunda - Jyoti Nayak Kamath

Raw Mango - 2 cups ( grated ) Sour n firm the raw mangoes, the better is the taste n shelf life .
Sugar- 3 cups ( adjust according to the sweetness )
Red chilly powder - 2 tblsp
Roasted Cumin seeds Powder - 1 tsp
Turmeric powder- 1/2 tsp
Salt - 2 tsp

Method
Wash n pat dry the raw mangoes .
Peel the skin n grate it using bigger grater ..as even after cooking you can see the mango grated .
In a heavy bottomed pan add the grated raw mango, salt n turmeric powder , mix well with a clean n dry wooden spoon n set aside for about 1/2 an hour .
After 1/2 an hour , add little by little sugar to the above mix n stir till the sugar has combined well .
Now boil it on medium to low heat , stir continuously till all the sugar has dissolved n stop cooking when you see bubbles start appearing . Dont over cook
Allow it to cool completely n then add chilly powder n roasted cumin powder mix well

Corn Palak

Corn Palak - Prasad Naik

RecipeBlanch Palak along with one Onion, 2 slit Green Chillis, 5 Pods of Garlic and 1/2 inch Ginger. After blanch drain the water off and grind the same to fine paste with Onion, Chillis, Ginger and Garlic. Take one packet of fresh Corn, Boil till soft and bring it to room temperature and keep aside.
In a Vessel make a Tadka with 2 tbsp of Ghee, 2 Fine Chopped Onions, 2 Tejpatta, 2 small pcs of Cinnamon, 2 tsp of Garlic and 1 tsp of Ginger paste. Let fine chopped Onions become soft with its Ghee Aroma.
Now add Boiled Corn, 2 tsp Coriander Powder, 2 tsp Garam Massla, 1 tsp Jeera Powder. Mix well and after 2 minutes add Palak blanched paste grounded with other ingridents. Add one cup of Water and 1 tsp of Salt. After one boil gas off and add 2 tbsp of Cream. Mix well and your Corn Palak is ready to serve.
Enjoy with Bhakri or Jeera Rice

Kerala Style Sambhar

Kerala Style Sambhar - Suresh Sawant

Tuar Dal 1 cup
Soaked in water for 10 minutes. Then pressure cooked.
Green chillies 1 / 2 slitted
Green coriander chopped
Tamrind pulp 2 t spoons or as req
Salt as per taste
Coconut oil 2 t spoons or as req

Red chilly Powder 2 t spoons or as req
Turmeric Powder little
Coriander powder 1 / 2 tspoons or as req Sambar masala powder 2 t spoons or as req

Tomato 1 / 2 sliced
Drumstick pcs few

Onions 2 medium chopped
Carrot1 med
Potato 1 med
Raw Banana 1
Yam small pce
French Beans few
Sambar cucumber small pce
Lady Finger 2 / 3
Cut all vegs to a medium sized pcs
Boil the vegs in little water except drumstick pcs and tomato.
When half cooked add drumstick and tomato pcs. Add little Salt also .
When almost cooked add to the cooked dal. Add chopped green coriander green chillies salt tamrind pulp as per taste and water as required. Let it be boiled on low flame. When done add all masala powders and mix well. Wait for 2 minutes more.
Tempering
Coconut oil 2 t spoons
Rai Jeera Asafoetida curry leaves and dry red Chillies sambar onions few
In a tadaka pan add oil and heat it. Add tadaka items .When done add ready tadaka to a sambar and cover it.
Switch off the gas and wait for 5 minutes.
Transfer ready Sambar to a serving bowl. Your Kerala Styled Sambar is ready to serve.

Veg Cauliflower Kerala Style

Veg Cauliflower Kerala Style - Suresh Sawant

Cauliflower half kg
Cut into pieces as per choice .Added water and salt and and boiled for 2 / 3 minutes. Then drained.

Onion 1 big chopped .
Ggarlic Paste 2 t spoons
Tomato 1 medium chopped
Green coriander chopped
Salt as per taste
Red chilly Powder 2 t spoons or as req
Dry Coriander powder 1 t spoon
Turmeric Powder little

Tempering
Coconut oil 2 t spoons or as req
Fenal seeds few
Mustard seeds
Cumin seeds Curry leaves few

In a kadhai add oil and heat it. Add tadaka items and fry a little.
Add chopped onion and saute till become transperant . .add Ggarlic Paste and saute for 2 minutes
Add tomato chopped and saute till become soft.
Add drained cauliflower pcs and saute for 2 / 3 minutes. Add red chilly powder salt and mix well.
Put gas on sim now.
Add little water if required.
Let it be cooked for 2 / 3 minutes more.
When done transfer to a serving bowl.
Garnish with green coriander.
Your Veg Cauliflower Kerala Styled is ready 

Andhra Avvakai

Andhra Avvakai - Vinaya Prabhu

Recipe
1 kg ladva kairi
250 gms chilly powder
250 gms mustard powder
200 gms salt.
Gingelly oil enough to cover the pickle ( i cnt gv you d exact measurement bcz it depends on d kairi. Smtimes it absorbs a lot of oil. Just buy one litre bottle)
1 tbsp turmeric
100 gms chana
100 gms losun
100 gms methi
Marble sized piece of hing.


Method
Heat the oil to smoking point n cool thoroughly.
Sun dry the chana thoroughly.
Mix all the ingredients together. Pour the oil over it n store. After a couple of days turn it over once. Add some more oil if you find dt it isnt covering d pickle. Takes a month to be ready.

Pineapple chutney

Pineapple chutney - Kiranmayi Kamath

1 measure chopped pineapple, 3/4th measure sugar, salt to taste, chilli powder n 2 pinch hing powder Pressure cook this mix for three whistles in cooker.cool it if it is still watery,microwave for 2 minutes.(I did the same).Cool it n store it in glass jar.


Indori Poha

Indori Poha - Vinaya Prabhu

Ingredients
Flattened rice / chivda : 2 cup (thick variety)Potato ( diced / cubed) : 1 medium Onion (finely chopped) : 1 large Curry leaves : few Fennel seed : 1 tsp Mustard seed (black) : ½ tsp Peanuts (roasted without skin) : ½ cup Cashew nut : a handful Coconut (freshly grated ) : 2 tbsp Turmeric powder : ¼ tsp Salt and sugar to taste Cilantro leaves : few Pomegranate seeds : a handful Sev : a handful Lemon : 1 Green chillies (finely chopped) : 1Oil : 1 tbsp

Instructions
Soak the poha in water for 5 minute. Drain the excess water and keep it aside.In a pan heat the oil, temper it with mustard seeds, fennel seeds and curry leaves.Once the seeds are lightly roasted and release the aroma, add half of the chopped onions.Once the onions become translucent, add the diced potatoes and fry for few more minutes.Add the chopped green chillies, peanuts, cashew and saute them for couple of minute.Now add salt and turmeric powder, cover and let the potatoes cooked in its own steam.Once the potatoes are cooked, add the soaked poha, stir it for few minutes.Check the seasonings, adjust the salt and sugar to taste.Switch off the heat, cover the pan and let it stand for 5 - 8 minutes.Poha should be ready by that time. It should be fluffy and able to retain its shape.Now garnish it with handful of grated coconut, remaining chopped onions and cilantro leaves.Squeeze a quart of lemon or more if you think so over the poha.Serve it warm with a generous serving of pomegranate seeds and sev

Bangda Loncha or Tikhala ( Mackrell Pickle)

Bangda Loncha or Tikhala ( Mackrell Pickle) - Prasad Naik
Roast 15 Bedgi Mirchi and 1/2 cup of coriander seeds. Keep aside till it cools. Take one full cup of Garlic Pods and 1/2 big onion chopped, 4 pods of Tirphala, 1/2 tsp of Haldi and Lime size Tamarind ball. Place all about ingredients in a grinder and make a Orange Red paste. 
In Kadhai heat up 3 tbsp of oil, saute 1/2 big onion fine chopped till it's brown, add the grounded paste in to it till it's boiled and leaves the aroma of Garlic. Add salt to taste, Add the Bangda pcs into it till fish is cooked. Add 12 seeds of Tirphala. Keep lid for 2 min. Put off the gas and Loncha/ Tikhala is ready. It's very spicy Recipe and Goes well with plain Daal and Rice or just with Rice. It can stay in fridge for a week or 10 days. It's better to eat it next day as Bangda absorbs the Tirphala flavour. It's real yummy

Mangalore Mushroom Gashi

Mangalore Mushroom Gashi - Vidya Nayak Shenoy


250 gms mushroom,wash and cut into 4 pieces.
2 onions , 2 tomatoes chopped.
1tbsp coriander seeds.
1/2 tsp jeera
1/2 tsp methi seeds.
1/2 tsp turmeric powder.
1 tsp garam masala powder.
Curry leaves
Chopped coriander.
Coconut oil
2 tbsp grated coconut.
1 cup coconut milk.
15 red chillies roasted previously.
2tsp ginger garlic paste

In a pan add 1 tsp of coconut oil , on a high flame fry the mushrooms for two minutes. Lastly add salt and remove from fire. Keep aside.Fry in oil, coriander seeds, jeera and methi,now add onions,fry, add tomatoes, fry, add grated coconut, garam masala , fry and remove and Cool it .Then along with red chillies Grind in a mixer till smooth paste.
Now heat a pan , add coconut oil, as per your requirement, add curry leaves, turmeric powder.,ginger garlic paste, fry till the raw smell goes.Now add ground masala. Fry till the oil oozes out.Add now the mushrooms , mix well, add coconut milk, check salt.If you want can add some water too.Lastly Garnish with coriander leaves. Can use other oil also, but coconut oil gives the original flavour.
But I didn't fry the mushroom as in the original recipe..

Chatpata Corn

Chatpata Corn - Suresh Sawant   

This is a my styled preparation
Fresh Corns 2 cups
Boiled in salty water added with little turmeric powder and drained.
Onion 1 big chopped
Tomato 1 big chopped
Chat Masala half/1 spoon or as req
Green chillies chopped 2 / 3 or as req
Green coriander chopped For garnishing
Salt and sugar as per taste
Tempering
Mustard seeds qtr t spoon
Cumin seeds 1 t spoon
Curry leaves few
Oil 2 t spoons
In a kadhai add oil and heat it. .
Add tadka items and fry a little.
Add onions green chillies and saute a minute.
Add tomato and sauté a minute.
Add boiled corns and mix well.
Put gas on sim and wait for 2minutes.
When done transfer to a serving bowl.
Garnish with chat masala and green coriander. Your Chatpata Corn is ready to serve.  

Beetroot Pachadi

Beetroot Pachadi - Suresh Sawant

Kerala Styled
Beetroot 2 / 3 pcs
Peeled and cut into pieces
Then cooked till become soft
Then grated . Kept aside

Coconut fresh grated 1 cup
Green chillies 3 / 4 or as req
Ginger small pce
Mustards seeds few
Cumin seeds half t spoon
Curry leaves few
Take all above items and coarsely grind to a paste adding little water. Keep aside
Yogurt 1 cup or as req
Salt as per taste
Tempering
Coconut oil 2 t spoons
Curry leaves few
Dry chillies 2 / 3
Cumin seeds half t spoon
Put on a gas on high flame.
Add grated beetroot and saute till become slight dry.
Add grinded paste and mix well.
Saute till the rawness ends.
Now add thick yogurt salt and mix well. Saute for a minute.
Remove from the gas. Transfer
the ready stuff to a serving bowl

Heat a tadaka pan and add oil in it. Add dry chillies curry leaves and cumin seeds. Wait a little and add this tadaka to a ready beetroot stuff.
Cover for 2 minutes.
Now your Beetroot Pachadi Kerala Styled is ready to serve.
Recipe courtesy by my keralite neighbour
.

Avial

Avial - Suresh Sawant 

It's a Kerala Delicacy
Raw Banana 1
Yam med pce
Drumstick pcs few
Carrot 1 med
Ash Gourd med pce
Shallots
Yellow Pumpkin med pcs
Snake Gourd
String Beans few
Cut all the vegs to a med size but not so small.

Grated Fresh coconut 1 cup or as req
Yogurt 2/ 3 t spoons
Green Chillies 4 / 5 or as req
Cumin seeds 1 t spoon
Curry leaves 3 / 4
Onion 1 small chopped
Take all above items and grind to a rough paste. Keep aside

Coconut oil 2 t spoons
Curry leaves few

In a kadhai add water salt turmeric powder and boil it.
Add all vegs and boil on high flame.
After 2 minutes put gas on medium.
Saute in between and care that the vegs shouldn't be overcooked.
When water portion reduced then add grinded paste and mix well. Saute for 2 / 3 minutes. When done,
Transfer the ready stuff to a serving bowl.
Garnish with coconut oil and few Fresh curry leaves
This authentic recipe from my Keralite neighbour.



Wednesday, 20 April 2016

Muringa Ila Curry/Drumstick leaves Curry

Muringa Ila Curry/Drumstick leaves Curry  -  Suresh Sawant

Drumstick leaves 1 cup
after cleaning and removed the stems
Sambar onions 5 / 6
Cleaned and sliced
Dry red Chillies 3 / 4
Seeds removed and cut into pieces
Salt as per taste
Oil 1 / 2 tspoons or as req
Mustard seeds half t spoon

Fresh coconut grated 1 cup or as req
Cumin seeds 1 t spoon
Garlic petals 3 / 4
Take above items and grind to a fine paste.
In a kadhai add oil and heat it.
Add mustard seeds and after fluttered add add onions. Saute till become soft but colour shouldn't be changed
Now add dry red chillies and saute a minute. Add curry leaves and saute a little.
Add drumstick leaves and saute till the rawness ends.
Add grinded paste and saute a minute.
Add salt and hot water as required. Make sure gravy should be semi thick. Cook it till it reaches to a boil.
Swith off the gas now.
Transfer the ready curry to a serving bowl. Your Drumstick leaves Curry is ready to serve.

Recipe courtesy by my keralite neighbour

Fish Fry Kerala Style

Fish Fry Kerala Style - Suresh Sawant

Fish as per choice
I have taken here Pompfret fish
Just slightly cut to fill the paste
Red chilly Powder 1 t spoon or as req
Kashmiri red chilly powder 2 t spoons or as req
Turmeric Powder little
Peeper powder 1 t spoon or as req
Cumin powder half t spoon or as req
Salt and leamon juice as per taste
Ggarlic Paste 1 t spoon or as req
Curry leaves few and green coriander leaves finely chopped
Mix all above items and make a smooth paste adding little water.
Coat the fish pieces with the ready paste and marinate for 15 / 20 minutes.
Coconut oil as required for shallow frying
Now add coconut oil in a flat pan and heat it.
When heated put gas on sim or medium.
Put the marinated fish pcs on tawa and shallow fry .
When done from one side turn to other side.
Fry the pcs till become golden brown.
When done transfer to a tissue paper plate.
Then transfer to a serving plate.
Garnish with chopped curry leaves.
Your Fish fry Kerala style is ready to serve

Kerala Style Fish Curry

Kerala Style Fish Curry - Suresh Sawant

Ingredients
Fish as per choice Few pcs
Marinated with salt turmeric powder and salt for 15 / 20 minutes
Dry coriander 1 / 2 tspoons
Cumin seeds 1 t spoon
Both dry roasted
Fresh grated coconut 1 cup or as req
Tamrind pulp 1 tspoon or as req
Dry red Chillies 2 / 3 or as req
Take all above items and grind to a smooth paste adding little water. Keep aside.
Curry leaves few
Chopped onion 3 / 4 tSpoons
Tomato 1 small chopped
Ginger grated Half / 1 t spoon or as req
Salt as per taste
Coconut milk half cup
Coconut oil 2 t spoons or as req
In a kadhai add oil and heat it. Add onions and saute till the rawness ends. Add ginger curry leaves and sauté a minute. Add tomato chopped and saute till become soft.
Add grinded paste and saute for 2 / 3 minutes. Add salt and water as required. Let it be cooked till the boil come.
Put gas on medium now.
Now add marinated fish and mix with soft hands. Wait for a minute.
Add coconut milk and wait for 2 minutes. Put off the gas now.
Transfer the ready curry to a serving bowl. Your Fish Curry in kerala style is ready to serve

Thursday, 14 April 2016

Karanda Nonche and Green chilli Mix Veg Pickle..

Karanda Nonche and Green chilli Mix Veg Pickle - Shyamala Shenoy

This is my Mom in Laws recp...though she prepares in large qty..i managed to get measurements for small qty..Hope u all find it useful..

Recp...Take 2 cups of karand..Wash n pat it completely dry with clean cloth..Take about 1 1/2 cups of boiled and completely cooled water..To this add a fistful of salt..Mix well..Add karanda to this..Keep in airtight Bharani or glass container for abt 10 days..
For pickle masala..Take lil oil roast 1 tsp methi seeds n then add kabuli chana size hing..Take 1 fistful raw mustard seeds n 1 to 1 n 1/2 cups byadagi chillis , 1/2 inch turmeric..Grind all these along with roasted items..Use brined karand salt water to grind these..Keep excess water aside..Mix masala to brined karand..Mix well..If required only add remaining salt water.. Ur pickle is ready..Wait for a 5_6 days before consuming..Preserve in airtight glass container..





Recp of Green chilli Mix veg pickle..Take 1 n 1/2 cups chopped vegetables like carrots, tendle, gobhi ,raw mango.Add 2 tbsp salt ,mix well..n keep aside for a day.. Roast 1tsp methi seeds n chana size hing in lil oil n keep aside..Now in same pan roast 5 chopped green chillis n 5 bajiya mirchis. Grind all these along with 2 tblespn raw mustard seeds by adding boiled n cooled water..Mix masala to the vegetables.. Pickle is ready to serve..Keep this in refrigerator n consume within 15 days...

Ragi Hurihittu Balls

Ragi Hurihittu Balls - Shamala Bhat

RAGI HURIHITTU....
Wash Ragi untill water runs clean. 

Step 1.Soak Ragi in water or Buttermilk for an hour or two. Drain water and spread it on a clean towel for 5 mins. 
Step 2. Take 1-2 spoons of wet Ragi on a hot pan and fry till Ragi pops like popcorn. It takes approximately 40-50sec for the Ragi to start popping. Once Ragi pops, transfer to a plate. Let it cool.
Step 3: Powder Ragi in your coffee grinder or mixer grinder. Store this flour in an airtight container.
Ragi Hurihittu made with soaking ragi in buttermilk lends darker color to Ragi when fried compared to Ragi soaked in water. 

1. Ragi coconut balls

Take a cup of Hurihittu, add 1/4 th cup fresh grated coconut, grate a 1/2 cup of Jaggery or 2 tbs spoon sugar,2 tsp ghee and sprinkle 2 tsp milk and press it to make balls. They taste heavenly. And its very good for small kids.
My daughter loved it and ate as ragi chocolate. 

2. Ragi Hurihittu Majiige, ( ragi huri hittu in butter milk.)
Take a glass of buttermilk and mix a tablespoon of hurihittu, add a pinch of salt , garnish with ginger and coriander add ice cubes and drink it. It is supposed to be very good for health in summer.

Spinach Dosa

Spinach Dosa - Girish Pai

Goes very well with garlic chutney

Recipe : 
Slightly fried garlic in heated oil, added spinach and sauted it till it got mushy. Then blended it with half cup of dosa rice, salt to taste, red chilli powder, one small boiled potato with little water and added this thick mixture to left over dosa batter. Took dosa by sprinkling onions on the top and cooking both sides

Batata n Garlic Humman

Batata n Garlic Humman - Purushthama Prabhu

Ingriedients: -
Potato medium Size -2nos, 
Udad dal 1spn, 
Oil 2 tspn,
Mustard seeds 1 smal spn.
Turmeric powder, Red chilli powder 2 tspn ful, 
Hing, 
Curry Leaves, 
Tamarind Chickpea size/or add 1 tomato chopped, 
Salt to taste, 
water 1glass 

Preparation:-
Heat Oil and add Mustard seeds,when mustard seeds splutters add Urad Dal, add curry leaves,add Chopped Potato and stir for 3 minutes, add turmeric powder, Red chilli Powder, Hing,and mix well add 1 glass of water , salt to taste cover and cook for 5 minutes (5 - 10 mins) 
(1)Batata n Mandey and Tomato Humman 
(2)Batata n Tomato Humman
(3)Mandey Humman / Batata n Mandey Fry or with out fry kornu Humman, preparation same 
Note :- you can add Tomato instead of Tamarind your choice

Bread Vada

Bread Vada - Vidya Pai


Recipe credit sanjeev kapoor

Ingredients

Bread slices 8-10
Yogurt 1 cup
Green chilli finely chopped 2
Curry leaves hand torn 5-6
Ginger finely chopped 1 inch piece
Cumin seeds 1 teaspoon
Roasted peanuts 3 tablespoons
Rice flour 1/2 cup
Onion finely chopped 1 medium
Soda bicarbonate a pinch
Salt to taste
Fresh coriander leaves chopped 2 tablespoon
Oil for deep-frying


Method
Step 1
Trim the edges and cut the bread slices into cubes. Put them in a bowl.
Step 2
Add the onion, green chillies, curry leaves, ginger, cumin seeds, peanuts, rice flour, yogurt, soda bicarbonate and salt and mix well to make a dough.
Step 3
Add the coriander leaves and mix. Heat sufficient oil in a kadai. Grease your palms, take a little of the dough and roll into ball.
Step 4
Press lightly and make a hole in the centre just like a medu vada. Slide the vadas into the hot oil and deep fry on medium heat till golden and crisp.
Step 5
Drain on absorbent paper and serve hot with any chutney.

Crabs Curry

Crabs Curry - Suresh Sawant

It's a my styled preparation
Crabs/Chimbori 5 / 6
Cleaned washed and cut into pieces
Take small leg pcs of crabs and grind with little water. Filter that water and keep aside 

Onions 2 big sliced
Garlic flakes 7 / 8 crushed
Ginger grated 1 / 2 t spoons
Grated Fresh coconut half cup Grated dry coconut grated qtr cup
B peeper 4 / 5
Jeera half t spoon
Dalchini small pce
Cloves 2
Green Corriander chopped
In a little oil roast whole spices then ginger garlic then onions then fresh coconut and then dry coconut till become golden brown .When cooled
grind to a fine paste. Keep aside

Tomato 1 medium chopped
Kokam petals 2 / 3
Malwani Masala 2 / 3 t spoons or as req
Kashmiri red chilly powder 1 t spoon or as req
Dry Corriander Powder 1 t spoon
OR
Red chilly Powder 2 t spoons
Kashmiri red chilly powder
Dhaniya Powder 1 t spoon
Garam masala powder 1 t spoon
Turmeric Powder little

Tempering of
Onion chopped 2 t spoons
Curry leaves few
Salt as per taste
Oil 2 / 3 t spoons for preparation
Green coriander for garnishing

In a kadhai add oil and heat it
Add onions and fry till become golden brown
Add tomato and saute till become soft
Now add masala powders and saute for a minute
Add crabs pcs and mix well and saute for 2 /3 minutes
Now add filtered water and wait for 2 minutes. Add hot water as required .
Cook on high flame till the boil come
Now add onion coconut paste green Coriander little Kokum petals and mix well put gas on sim.
Wait for 4 / 5 minutes. Transfer the ready stuff to a serving bowl and garnish with green Coriander. Your Crabs Curry is ready to serve.


Tuesday, 12 April 2016

Prawn Curry WIth Tender Mango

Prawn Curry WIth Tender Mango - Prasad Naik

Cleaned Washed Prawns were taken.
For Grinding Masala : 20 Bedgi Mirchi, 1 tsp Roasted Coriander seeds, Fresh 1/2 Grated Coconut, 10 pods of Garlic,1 Onion, 5 seeds of Methi, One small ball of Imli, 1/2 tsp Haldi. Make a fine paste in a Mixer adding water.
Make a Tadka by Heating 2 tbsp of oil in Vessel, add 1 inch grated Ginger and 4 Slit Green Chilli.
‌Now add Grounded Paste by adding a glass of water and take one boil. Now add Peeled, Cleaned & Washed Prawns along with Raw Mango for its unique taste. Add salt to taste, Take one more boil and put off the gas. Now your Prawn Curry (Kalvan) with Raw Mango ( Kairi ) is ready to serve with Rice, Bhakri or Lapsi. 

Muli leaves Paratha

Muli leaves Paratha - Kiranmayi Kamath

Recipe
Finely Chopped tender mooli leaves 2 cups.
Wheat flour – 1 ½ cups
2 tbsp besan
Chilli powder – 1 tsp
dhania Powder, Jeera Powder, - ½ tsp each
ajwain(Oma) 1 tsp
1 tbsp oil
Salt to taste.
Water to knead the dough.
Take a broad bowl, add chopped muli leaves, salt,chilli powder,dhania powder,jeera powder ajwain,besan n mix well. Slowly add the wheat flour and add water little by little and knead the dough as you make for parathas add the oil and knead well.Keep it covered for 30 minutes.roll out parathas the usual way and fry them on the griddle. Serve hot with pickles, dahi..So get going and include this veggie and its leaves in your diet

Amchi Vaali Saarupkari

Amchi Vaali Saarupkari - Vinaya Prabhu

Recipe
Wash and chop the Vaali along with the tender stems.
Deskin sooran, cut into cubes n wash under running water.
Pressure cook both together with one glass of water n salt to just one whistle. Heat 2 tbsps coconut oil. Add crushed garlic. When it turns a golden brown add a few dry red chillies and toss.
Season the vaali saarupkari, adjust salt n boil it for a minute.