Monday, 23 May 2016

Carrot Pakoda

Carrot Pakoda - Shivani S Pai

Grate carrot ....to this add red chilly powder, white til, ginger garlic paste, curry leaves finely chopped, little coriander leaves, salt, rice powder, besan.
Mix all together do not add water as the grated carrot may have water content....even if required sprinkle little ...
Take small portion as used for onion pakodas & deep fry.
Serve hot

Onion Tawa Fry

Onion Tawa Fry - Pratibha Rao

Apply salt, red chilli powder and turemeric powder to the sliced onions.
Dust it with rice flour. (veenakka used rava)
And tava fry.

                                    Recipe Courtesy By Veena Mallya

Keli panna pathrado

Keli panna pathrado - Sandhya Kamath

Soak 1 cup moong and half cup rice together for about 3 hours.Grind with 1 cup grated coconut,15 dry roasted red chillies,hing size of a chana,salt and tamarind.Make a thick paste in mixer.Instead of spreading on pathrade leaves I cut the leaves into tiny bits and mixed in a bowl to the masala.Spread on banana leaves and steam for 1/2 an hour. 

Paneer Bhurji

Paneer Bhurji - Rajashree Jambavalikar

Take oil in a kadai heat it add finely cut garlic, onion green chillies saute till onion becomes soft add tomatoes salt cover and keep till its gets cooked add chilly n turmeric powder green coriander add paneer pieces cover and cook for some time serve with any flat bread

For mix salad finely cut onion tomatoes lettuce green chillies and coriander grated coconut with salt and sugar mix properly n serve.    

White Pumpkin Curry in Green Masala

White Pumpkin Curry in Green Masala - Suresh Sawant

It's a my styled preparation
Thur Dal half cup Soaked in water for 10 minutes
White pumpkin half kg
Peeled and cut into pieces
Added 4 / 5 Black peeper small cinnamon stick turmeric powder Little and Pressure cooked with dal till become soft. Keep aside.

Onion 1 med chopped
Garlic flakes 4 / 5 or as req
Ginger small pce
cumin half tspoon
Coriander seeds 1 t spoon
Green chillies 3 / 4 or as req
Green coriander chopped
Grated Fresh coconut 3 / 4 tSpoons.
Take all above items and grind to a fine paste. Keep aside.
Tempering of Mustard seeds Cumin seeds Asafoetida methi Seeds few and curry leaves.
Salt and sugar as per taste.
Oil 2t spoons or as req
Leamon juice 1 / 2 tspoons or as req
Green coriander for garnishing

In a thick bottom pot add oil and heat it.
Add tadaka items and fry a little. Add grinded paste and saute till the rawness ends. Add cooked pumpkin and saute for 2 / 3 minutes. Add salt sugar Leamon juice and mix well. Add water as required. Let it be cooked till the boil come. Put gas on sim and wait for 2 / 3 minutes more .
When done transfer to a serving bowl. Garnish with green coriander and serve hot White Pumpkin Curry.

Tangy Chilly

Tangy Chilly - Suresh Sawant 

Non Spicy green chillies 8 / 10
Give a slight cut and remove the seeds. Apply little Salt and keep aside for 10 minutes
Mix Leamon juice sugar corriander powder peanut crush chat masala powder and stuff in the chillies.
Add little oil in a fry pan and heat it .When heated put gas on medium. Put the stuffed chilles and roast till done.
When done transfer to a tissue paper plate. Your Tangy Chilly dish is ready to serve

Karela/Bitter Gourd Masala

Karela/Bitter Gourd Masala - Suresh Sawant


This is my styled preparation
Karela 4 / 5 cut into thick round rings
Potato cubes few
Onion 3 med sliced
Ggarlic Paste 2 t spoons
Red chilly Powder 2 t spoons
Coriander powder 1 t spoon
Turmeric Powder little
Garam masala powder 1 t spoon
Black masala powder 1 t spoon
Salt and jaggery as per taste
Tamrind pulp 1 / 2 tspoons
Oil 3 / 4 tSpoons or as req
Desi ghee 2 t spoons
Green coriander chopped
Tempering
Mustard seeds Cumin seeds Asafoetida
In a kadhai add oil and heat it.
Add potato cubes and fry till done. Transfer to other plate.
Add karela pcs and fry till become slight golden coloured. Transfer to other plate.
Now add Tempering items and wait a little. Add onions and saute till become soft. Add Ggarlic Paste n saute for a minute. Add masala powders fried pcs desi ghee salt and saute for 2/3 minutes.
Now add tamrind pulp and mix well.
Put gas on sim now. Cover the kadhai and wait for 3 / 4 minutes. Just check in between. Add jaggery as per taste and mix well. After a minute put off the gas.
Transfer the ready stuff to a serving bowl. Garnish with green coriander and serve hot Karela Masala

Spicy Green Chicken

Spicy Green Chicken - Prasad Naik


Recipe:
2 cups sprouted dalimbi (field beans) or Vaal
2 medium sized onion, finely chopped
2 medium tomato, chopped
1 tsp jeera seeds
¼ tsp turmeric powder/haldi
¼ tsp red chili powder/lal mirch powder
½ tsp goda masala or garam masala (optional)
½ tsp powdered jaggery
2.5 to 3 cups water or as required
1 tbsp chopped coriander leaves for garnish
1 tbsp grated coconut for garnish
1 to 1.5 tbsp oil
salt as required

Method: Boil the sprouted Dalimbi in 2 cups of water, retain the water and let is cool. Heat oil in the pan, add Jeera when it crackles add chopped coriander leaves, then add the onions saute till they become transparent, add the tomatoes and saute till it leaves water. Add 1/2 cup of warm water and cover the pan with lid for 5 minutes, when the tomatoes are cooked, add turmeric powder, red chilli powder mix well, now add the boiled dalimbi along with water, and mix well, add goda/garam masala, salt and jaggery, let this simmer for next 10 minutes, add grated coconut and cook for 5 minutes, remove from flame, Garnish with coriander leaves, crushed roasted peanut (optional). This goes well with rice, chapatis or bread.

Friday, 20 May 2016

Green Paratha

Green Paratha  -  Suresh Sawant

It's a my styled preparation
Spinach /Palak handful
Mint leaves 7 / 8
Green coriander handful
Curry leaves few
Garlic flakes 7 / 8
Green chillies 3 / 4
Salt and sugar as per taste
Leamon juice 1 t spoon
Jeera 1 t spoon
Take all above items and grind to a rough paste. Keep aside .

Wheat flour 2 cups
Rice flour 2 / 3 t spoons
Gram Flour 2/3 t spoons
Jawari flour 2 t spoons
Salt as per taste
Oil 2 t spoons
Fresh yogurt qtr cup
Take all above items and make a perfect dough for Parathas.
When done rest it for 15 minutes.
Again add little oil and knead it to a soft.
Make med sized balls
Take one ball and roll it like as usually paratha is rolled.
Very first roast it on high flame then turn to other side. Now put gas on sim or medium.
When done apply desi ghee and roast for few seconds till the golden spots seen.
Transfer the ready Paratha to a serving plate with fresh yogurt or tomato sauce.
Your Green Paratha is ready to serve.

Thursday, 19 May 2016

Kuvale Pulikoddela

Kuvale Pulikoddela - Sandhya Kamath

Recipe
Dry roast coriander seeds_2tbsp,
urud dal_2 tspn
raw rice_1 tbsp,
black til 1tsp,
red chillies_10.

Roast grated coconut separately about 1 cup.Grind all together to make a thick masala.
Cook ash gourd ,to this add masala,
add jaggery according to your taste salt and tamarind juice .Boil adding little water.

Dil / Suwa / Shapu Pancakes And Leafy Veg Shapu

Dil / Suwa / Shapu Pancakes And Leafy Veg Shapu  -  Suresh Sawant

Shapu Pancakes
Dosa Batter 2 cups thick
Shapu veg finely chopped 1 cup
Green chillies 1 / 2 chopped
Salt as per taste
Jaggery grated 1 / 2 tspoons
Grind all above items to a fine paste.Add little water as required. Now add 1tspoon oil and mix well.

Desi ghee for preparation
Fresh butter for serving

In a dosa tawa apply little ghee and heat it. When heated put gas on sim .Now put the ready batter and spread it. Apply ghee alover it and wait for 2 minutes. Now turn to the other side. Again apply desi ghee ghee and wait for 2 minutes. When done transfer to a serving plate.
Your Shapu Poli/Dil Pancakes ready to serve with fresh butter.

LEAFY VEG SHAPU /SUWA / Dil
It's a very Simple Preparation.
Shapu /Suwa 2 Judis
Methi/ Fenugreek leaves few
Cleaned washed drained n chopped
Moong dal 2 t spoons Soaked in water for 10 minutes. Then drained.
Green chillies 4 / 5 or as req
Garlic petals 7 / 8 crushed or as req
Jeera 1 t spoon
Salt as per taste
Oil 2 t spoons or as req
Dhaniya Powder 1 t spoon if liked
Peanut crush 2 t spoons if liked
Or grated fresh coconut 2 t spoons

Now in kadhai add oil and heat it . Add Jeera garlic and green chillies.
Add soaked moong dal and saute for 2 minutes. Sprinkle little water and wait for 2 minutes. Now add roughly chopped leafy veg and mix well. Saute the veg for 2 / 3 minutes. Add salt and peanut crush and mix well.Again saute a minute.
Put gas on sim.
Let it be cooked till done.Just check in between. While preparing green leafy vegs don't cover the veg. So the veg retains its natural green colour .
When done remove from gas and transfer to the serving bowl.Garnish with little Peanut crush.
Your LEAFY VEG SHAPU ready to serve

Genarally while preparing soya /Suwa /Shapu veg little amount of leafy methi is added
Or
While preparing Methi leafy veg
little amount of soya /Shapu is added.
It's a traditional way of preparation

Leafy Veg Red Pumpkin Wadi

Leafy Veg Red Pumpkin Wadi - Suresh Sawant


Recipe
Pumpkin leaves 6 qty 
Washed and drained.Keep aside.
Jaggery 2 tspoons
Tamarind pulp 2 t spoons
Besan/ Gram Flour 1 cup
Rice flour 1 t spoon
Turmeric Powder little
Red chilly powder 1 / 2 t spoons or as req Seasame seeds 1 t spoon (Til )
Coriander Powder 1 t spoon
Cumin powder half t spoon
Salt as per taste. Mix all above items and make a semithick paste .
Refind oil as required
You can add Ggarlic Paste If liked but it's an optional
Add little water and make a perfect paste
Add little oil in paste and mix well
Now apply the paste on leaf as shown in the picture.Repeat the process and then make a proper tight roll .
If required apply the paste while rolling but allover itself.
Now apply oil to steamer plate and place the roll in it .Steam it for 10 / 15 minutes
Put off the gas. After 5 / 6 minutes remove the cover. Let it be cool
Before removing the stuff from steamer sprinkle little water on cooked stuff
So that it will release freely.
Cut into pieces and shallow fry till become golden coloured and cryspy
You can also add tadaka on the Wadi pcs
Tempering of
Hing rai and turmeric powder and enough oil
Pour over the wadis. Transfer to the serving plate and garnish with fresh grated coconut and green coriander.
Your pumpkin leaves Wadi dish is ready to serve.

Tuesday, 17 May 2016

Instant Crispy Wheat Dosa

Instant Crispy Wheat Dosa - Aishwarya Kini

1 cup wheat flour, 1/2 cup rice flour n half cup rava... Mix to batter add salt, lil sugar n jeera n let it rest for 15 mins
Spread out the dosas n let it turn crisp on medium flame

Pithala with Drumsticks

Pithala with Drumsticks  - Prasad Naik

First take required number of Drumsticks to be put in Pithala. Scrape the hard cover from the Drumsticks, cut in pcs as per your requirement of size. Boil them in sufficient water with half tsp of salt. Once it cooked discard the Salt water and keep the pcs aside.
In a kadhai 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, Add cut Drumsticks pcs 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 Maharashtrians Delicacy

Dal Sheng

Dal Sheng - Suresh Sawant


Sheng means Drumstick 

It's a very Simple non spicy preparation.
Tuar dal half cup
Moong dal half cup
Both mixed and soaked in water for 10 / 12 minutes. Then added turmeric powder Little and asafoetida pinch of and pressure cooked.
Drumsticks pcs few Boiled in salty water.

Onion chopped 2 t spoons
Garlic flakes 3 / 4
Cumin seeds half t spoon
Green coriander little
Green chillies 3 / 4
Grated Fresh coconut 2 t spoons.
Take all above items and grind to a fine paste.
Tempering of Mustard seeds
Cumin seeds Fenugreek seeds
Asafoetida pinch of
Green chillies 2 but optional
Red dry chillies 2 Curry leaves few

Salt and sugar as per taste
Tamrind pulp 1 / 2 tspoons or as req
Oil 2 t spoons for preparation
In a thick bottom pot add oil and heat it. Add tadaka items and fry a little Add onioncoconutpaste and saute till the rawness ends. Add tamrind pulp and saute a minute. Add enough water and let it be reaches to a boil. Put gas on sim now. Add cooked dal drumstick pcs salt sugar and wait for 2 / 3 minutes.
When done transfer to a serving bowl. Garnish with green coriander and serve hot Dal Sheng

Veg Suran / Yam Masala

Veg Suran / Yam Masala - Suresh Sawant

Suran half kg
Peeled washed and cut into cubes.
Onion med sized 1 chopped
Ginger grated 1 t spoon
Garlic flakes 3 / 4 crushed
Grated Fresh coconut qtr cup
Cumin seeds half t spoon
Coriander seeds 1 t spoon
Green coriander little
Oil for roasting 1 / 2 tspoons
In a kadhai add little oil and heat it. Add onions and saute till become soft. Add ginger garlic and saute till become golden brown. Add coconut and saute till become golden brown. Then transfer to other plate
Add cumin seeds and green coriander . When cooled add green coriander and grind to a semi thick paste. Keep aside
Red chilly Powder 1 / 2 tspoons or as req
Turmeric Powder qtr t spoon
Garam masala powder 1 t spoon or as req
Salt and sugar as per taste
Kokam petals 2 / 3 or as req
Oil 2 t spoons or as req
Green coriander for garnishing
Tempering of Mustard seeds qtr t spoon Cumin seeds qtr t spoon
Onion chopped 2 t spoons
Asafoetida pinch of
Curry leaves few


In a kadhai add oil and heat it .Add tadaka items and wait a little. Add chopped onion and saute till become golden brown.
Add Suran pcs and saute for 2 / 3 minutes. Now add all masala powders salt and mix well. Add 1 cup hot water and let the pieces be cooked.
When done put gas on sim. Add onioncoconut paste and mix well. Again cook it for 2 / 3 minutes.
Now transfer it to a serving bowl. Garnish with green coriander and serve hot Veg Suran Masala

Veg Sandy Fenugreek /Choti Methi

Veg Sandy Fenugreek /Choti Methi - Suresh Sawant

Small sized sandy Fenugreek / Methi 10 / 12 judis
Cleaned washed drained n roughly chopped.
Moong Dal qtr cup
Soaked in water for 10 / 12 minutes Then drained.
Potato 1 big
Peeled washed and cut into pieces. Then half fried.
Tempering of Cumin seeds
Garlic flakes 3 / 4 crushed
Green chillies 3 / 4 slitted
Onion 1 med chopped

Salt and sugar as per taste
Grated Fresh coconut or peanut crush 2 t spoons or as req
Oil 2 t spoons for preparation
In a kadhai add oil and heat it. Add cumin seeds garlic flakes green chillies and wait for 10 seconds. Add chopped onion and saute for a minute. Add soaked moong dal turmeric powder and saute for 2 minutes .
Add chopped veg and mix well. Saute for 2 minutes on high flame. Put gas on medium now. Let the water portion dries. Now add potato pcs and mix well. Wait for 2 minutes more. Now add salt and mix well. After a minute put off the gas. Transfer the ready veg to a serving bowl. Garnish with grated coconut or peanut crush. Your Veg Choti Methi is ready to serve

Chicken Malwani Masala And Malwani Chicken Curry

Chicken Malwani Masala And Malwani Chicken Curry - Suresh Sawant


Chicken Malwani Masala

It's a traditional preparation
Chicken half kg
Marinated with salt Leamon juice turmeric powder and Ggarlic paste for minimum 2 hours
Add water and cook it

Onion 2 med sliced
Garlic petals 5 / 6 crushed
Ginger 1 inch pce grated
Dry coconut grated qtr cup
Fresh grated coconut qtr cup or
Coconut quantity as req
Roasted in very little oil one by one till become golden brown

Now dry roast
Cumin seed half t spoon
Black peeper 4 / 5
Cloves 2 / 3
Cinnamon stick small
Dry Corriander 1 t spoon
Poppy seeds 1 t spoon
Seasame seeds 1 t spoon
Cashewnuts few
And grind to a fine paste.
Mix with onion coconut stuff and grind to a fine paste
Malwani masala 2 t spoons or as req
Dhaniya Powder 1 t spoon
Red chilly Powder 2 t spoons

In a kadhai add 2 t spoon oil and heat it
Add 1 t spoon chopped onion and saute till become slight brown
Add tomato chopped and saute till the oil separates
Add cooked chicken all masala powders green corriander hot water as required. cook on high flame for 2 minutes
Then add onioncoconut paste and mix well. Again cook it for 2 times on sim.
Now remove from gas. Garnish with green corriander and serve hot
Malwani Chicken Masala


Malwani Chicken Curry
It's a Traditional preparation
Chicken half kg
Marinated with salt Leamon juice turmeric powder and Green paste for minimum 2 hours (green paste of ginger garlic green coriander and green chillies)
Add water and halfcook it
Onion 2 med sliced
Garlic petals 5 / 6 crushed
Ginger 1 inch pce grated
Dry coconut grated qtr cup
Fresh grated coconut qtr cup or as req
Roasted in very little oil one by one till become golden brown

Now dry roast Cumin seed half t spoon
Black peeper 4 / 5 Cloves 2 / 3
Cinnamon stick small
Dry Corriander 1 t spoon
Poppy seeds 1 t spoon
Seasame seeds 1 t spoon
Cashewnuts few
And grind to a fine paste.
Mix with onion coconut stuff and grind to a fine paste
Malwani masala 2 t spoons or as req
Kashmiri red chilly powder 1 t spoon or as req
Dhaniya Powder 1 t spoon or as req
Red chilly Powder 2 t spoons or as req
Kashmiri red chilly powder 1 t spoon
Coriander powder 1 t spoon

In a kadhai add 2 little oil and heat it
Add 1 chopped onion and saute till become slight brown. Add tomato chopped and saute till the oil separates
Add cooked chicken all masala powders green corriander and hot water as required. cook on high flame for 3 / 4 minutes.
Put gas on sim now.
Add onioncoconut paste and mix well. Let it be cooked for 2 / 3 minutes more. It's ready now. Transfer to a serving bowl. Garnish with green corriander and serve hot Malwani Chicken Curry



Tawa Bhaji

Tawa Bhaji - Suresh Sawant

Recipe courtesy by my friend chef Shekhar
Vegs
Baby Potatoes
Colacasia
Boiled n peeled
Baby Brinjals
Lady Finger
Green Capsicum
Small sized onions
Baby Tomatoes
Bitter Gourd
Just give a slight cut to vegs and fry till done. Take chat masala and red chilly powder and mix it.
Apply this mixture to the vegs and mix well. Keep aside.
Preparation for Tomato Gravy
Oil /Desi ghee 2 t spoons
Green cardamoms and cloves 2 / 3 each
Ginger grated 1 t spoon
Green chilly crush 1 t spoon
Garlic crush 1 t spoon
Red chilly powder 2 t spoons or as req
Garam masala powder 1 / 2 tspoons
Salt and sugar as per taste
Tomato puree of 1/2 big or as req
Green coriander chopped
Kasuri methi 1 t spoon
Fresh cream 3 / 4 tSpoons
Green coriander chopped

In a kadhai add oil and heat it. Add cloves cardamom and fry a little .Add green chilly crush then ginger crush and then garlic Afterwards add chilly powder and mix well. Add tomato puree and let it be cooked till the oil separates. Add garam masala powder salt sugar Kasuri methi and mix well. At last add fresh cream and mix well. Put off the gas . Add green coriander and mix well. keep aside.

Preparation for Tawa Gravy
Oil / Desi ghee 2 t spoons or as req
Onion 2 choppedor as req
Ggarlic Paste 2 t spoons or as req
Green chilly crush 1 t spoon
Cumin coriander powder 2 t spoons or as req
Parsley / ajwain half t spoon
Red chilly powder 2 t spoons or as req
Salt as per taste
In a thick bottom tawa add desi ghee and heat it.
Add onion chopped and saute for 2 minutes. Add Ggarlic Paste green chilles crush and saute for a minute.
Put gas on sim.
Add cumin coriander powder ajwain and mix well Now add red chilly powder salt and mix well. If required add little water and let it be cooked till done.
Now arrange the fried vegs around the tawa gravy.
Preparation for Tawa Bhaji
As per choice take veg pcs and add to tawa gravy. Add tomato gravy and mix well. Then saute till the gravy mixed with
Now transfer to a serving bowl. Garnish with green coriander and serve hot
Tawa Bhaji

Kolambi Bhath

Kolambi Bhath - Suresh Sawant


It's a my styled preparation
Rice 2 / 3 cups Basmati Kolam anyone will do. Soaked in water for half an hour.
Then drained. In a thick bottom pot add double quantity of water and boil it .
Add bay leaf 2Cloves 2 Cinnamon stick small pce 1And green Elaichi 2
When water reached to boiling point add drained rice salt and 1 t spoon desi ghee. Again it will reach to boil . Now put gas on medium .Cook the rice as usual.
Make it free by fork and keep aside.

Prawns 1 / 2 cups Cleaned washed and marinated with salt Leamon juice turmeric powder red chilly powder and green paste of green chillies 2 / 3 or as req Garlic flakes 6 / 7 Green coriander chopped Ginger grated 1 / 2 tspoons
Keep aside.

Salt as req
Oil as required
Fried potato pcs few
Green coriander for garnishing
Onion1 big sliced
Curry leaves few
Now in a thick bottom pot add oil and heat it.
Add sliced onions and saute till become slight golden brown.
Put gas on medium.
Add marinated curry leaves prawns fried potatoes and saute for 2 / 3 minutes.
Add cooked rice and mix well.
Put gas on sim and cover the pot properly.
Wait for 10 / 12 minutes .When done Transfer to the serving plate.
Garnish with green corriander fried onions and Serve hot Kolambi Bhath

Jeerya Mirya Che Varan,Aambya Che Raita and Veg Mix Rassa

Jeerya Mirya Che Varan,Aambya Che Raita And Veg Mix Rassa   -  Suresh Sawant

Tuvar dal 1 cup 
Moong dal qtr cup 
Washed and soaked in water for 10 minutes.Then added turmeric powder pinch of asafoetida and pressure cook. Keep aside
Green chillies 3 / 4 chopped
Grated coconut 2 / 3 t spoons .
Jeera 1 t spoon
B peeper 3 / 4
Take above items and grind to a paste. 

Keep aside
Tempering of Mustard seeds few
Hing pinch

cumin seeds few
curry leaves few

Salt and sugar as per taste
Kokam petals 2 / 3

Green coriander chopped
Desi ghee 2 t spoons


Now in thick bottom pot add desi ghee and heat it
Add seasoning items and fry a little,add ground paste and saute for 2 minutes.
Add cooked dal hot water salt and sugar as required 
Let it be cooked till the boil come .Now put gas on sim and wait for 2 minutes.
When done transfer to a serving bowl. Garnish with green coriander.
Your Jirya Mirya che Varan is ready to serve



Aambya Che Raita

Ripe Mango Curry
It's a Traditional preparation
Half Ripe Simple desi mangoes 6 / 7
Good quality mangoes like Alphanso not required for this preparation.
Peeled and skin of mangoes just washed in little water and added to mangoes. Keep aside.
Salt and jaggery as per taste
Green coriander for garnishing
Oil 1 / 2 tspoons for preparation
Tempering of
Mustard seeds
Fenugreek seeds few
Red dry chillies few Cut into pieces
Curry leaves few
Oil 1 / 2 tspoons for preparation

In a thick bottom pot add mangoes and the water portion. Add salt and put on a gas. Let one boil come then add jaggery and switch off the gas.
Transfer ready stuff to a serving bowl.
In a tadaka pan add oil and heat it. Add mustard seeds red chilly pcs then fenugreek seeds and curry leaves. When done add this to a mango stuff.
Garnish with green coriander and serve hot Aambya Che Raita.



Veg Mix Rassa 

It's a Malwani styled preparation
Vegs French Beans few
Potato 1 med
Green Capsicum 1
Carrot 1 small
And cauliflower florets few
Cut the veg as per choice.
In a kadhai add oil and heat it. Fry all the vegs till half done . Keep aside.

Onion1 med sliced
Ginger 1 inch pce
Garlic flakes 5 / 6
Cashewnuts few
Grated coconut 2 t spoons
Roast all above items in little oil and grind to a paste. Keep aside.

Tomato 1 medium made puree
Malwani Masala 2 t spoons or as req
OR
Red chilly Powder 2 t spoons
Dhaniya Powder 1 t spoon
Turmeric Powder little
Garam masala powder 1 t spoon
Green coriander for garnishing
Tempering of Mustard seeds qtr t spoon
Cumin seeds halft spoon
Dalchini small pce
Red dry chillies 2
Fenugreek seeds few
Curry leaves few

In a kadhai add oil and heat it
Add tadaka items
Then add tomato puree and saute till the oil separates .Add fried veggies salt masala powders except garam masala powder
and mix well . Saute for 2 minutes.
Now add onion coconut paste and mix well. Again saute for a minute.
Add hot water as required and mix well.
Put gas on sim. Let it be cooked till done. When done transfer to a serving bowl. Garnish with green coriander and
Serve hot Veg Mix Rassa














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Tuesday, 10 May 2016

Masala Bun

Masala Bun - Shivani S Pai

Cut the bun into half...slightly shallow fry in Butter on all sides... Adding a little white til while frying on top portion.
In a separate pan add little oil. Then add mustard... When crackles add sliced onions, sliced cabbage, ginger garlic paste, little haldi, red chilly powder or chopped green chilly according to u r taste. Fry a little. Then add sliced garam masala powder & de seeded tomato, salt & little coriander leaves. Mix all together... Until little soft. Can sprinkle little water if required but not too much.Add sliced capsicum too...
Apply to the bun...serve hot.

Corn Potato Sandwich

Corn Potato Sandwich - Suresh Sawant

It's a very Simple Preparetion
Bread slices 8 / 10
Potato stuff 2 cups
Boiled peeled and smashed
Fresh Corn crush 1 cup
Half boiled and grinded to a rough
Onion 1 med chopped finely
Green coriander chopped
Tomato 1 small chopped
Red chilly Powder 2 t spoons
Turmeric Powder pinch of
Salt and sugar as per taste
Cumin seeds 1 t spoon
Oil 2 t spoons
Fresh Butter as required

In a kadhai add oil and heat it. Add cumin seeds and as it spluttered add onion chopped corn crush green coriander tomato chopped red chilly powder turmeric powder salt sugar and saute for 2 minutes. Remove from gas and keep aside.
Heat a pan. Add little butter and roast the bread slices to a slight brown.
Take the bread slices and spread the stuffing on it. Put other slice on it. Slightly press it.
Again add little butter in a pan and heat it. When heated put gas on sim.
Put the halfdone sandwiches on it. Roast from both the sides adding butter as req.
When done transfer to a serving plate.
Your simple Corn Potato Sandwich is ready to serve. You can serve with Tomato sauce or as liked.

Tingaloru.

Tingaloru - Shobha Shenoy

Recipe..
2 glass of raw rice. ( soak for kor 1 hr.)
1 glass udadal ( fry till brown n pdr it)
4 green chillies (grind with suffient water n strain)
1 SP ajwain
1 TBS butter
2 TBS hot oil salt to taste


Method
Grind soaked rice into smoooth paste adding lil by lil water .it should b thicker like idli batter .
Remove fr jar add all the above ingredients. Mix well .dough should b like chapathi dough.
If it is too hard add water n for d dough. N knead well..

use tingalroo mould n make small small tingavloo on papersheet . .n deep fry.

Malwani Vade,Chicken Curry Malwani,Sol Kadi

Malwani Vade,Chicken Curry Malwani,Sol Kadi - Suresh Sawant

It's a traditional style preparation
Rice simple 2 cups
Jawari 1 cup
Udad Dal half cup
Wheat half cup
Chans dal half cup
Dry roast all above items one by one till the aroma spreads Then
Instruct chakkiwala that to Grind it as Bhajani or Wade flour
Because this is somewhat rough flour and is essential for making wadas.
Now take
Dry Corriander 4 tSpoons
Methi Seeds 2 t spoons
Saunf / Badishep 1 t spoon
And roast it slightly
Now grind to a( not rough but not too fine also ) it .Mix this powder with the flour itself properly .

Now take a flour as required
Add salt and knead it with a lukewarm water .Make a perfect dove.
Take one cloth. Wet it and just dry it but moisture should be there .Cover the dove with this cloth for half an hour.
Now take a dove and make medium sized balls Take one plastic bag or sheet
Keep a bowl with warter aside.
Now just make the sheet little wet.
Put the ball and roll it by your palm
as like a thick poori .
In kadhai add enough oil and heat it
Add the rolled wada in oil and sprinkle the hot oil on it.
This way it will become puffy
When done turn to other side. Fry it till become golden brown.
As like make rest of wade .Transfer to the tissue paper plate. Your Malwani Wade is ready to serve


Chicken Curry Malwani 
Coconut fresh grated 2 cups or as req
Garlic petals 4 / 5
Green chillies 1 / 2 or as req
Jeera half t spoon
Grinded with water to a thin consistency Then filtered .Added water in the stuff and again grinded and filtered
As like repeated once again and kept aside coconut milk.
Salt and sugar as per taste
Kokam syrup 2 t spoons or as req
Or
Dry kokam petals soaked in warm water for an hour thin squeezed and the juice taken
Green corriander chopped little
Mix all above items with coconut milk and transfer to serving glass .
If liked add a tadaka of Jeera curry leaves and green chillies.
Your Sol Kadhi is ready to serve

Chicken Curry Malwani
It's a traditional preparation
Chicken half kg
Marinated with salt Leamon juice turmeric powder and Gg paste for 2 hours minimum
Onions 2 medium sliced
Ginger Grated 1 t spoon
Garlic petals 7 / 8
Grated Fresh coconut 1 cup
Grated dry coconut half cup
Green Corriander little
Black peeper 3 / 4
Cloves 2
Dalchini small pce
Jeera half t spoon
Now in kadhai add little oil and heat it
Add whole spices ginger garlic and saute a minute
Add onions and fry till become golden coloured.
Add fresh coconut and saute till become slight brown.
Now add grated dry coconut and saute for 2 minutes.
Transfer to other plate. When cooled add green Corriander little and grind to a paste .Keep aside.
Leamon pces few for serving with
Malwani masala 2 t spoons
Dhaniya Powder 1 t spoon
Turmeric Powder little if required
Tempering
Onion chopped 2 t spoons
Bay leaf 2 pcs
Now in kadhai add little oil and heat it
Add onion chopped bay leaf and saute for a minute. . Now add chicken pcs masala powders except garam masala powder and saute for 4 / 5 minutes. Add hot water as required. Let it be cooked till reaches to a boil. Put gas on medium now Add onioncoconut paste and mix well. Wait for 4 /5 minutes. Add garam masala powder. Now put gas on sim. Wait for 2 / 3 minutes. When done remove from gas .
Transfer to a serving bowl
Garnish with green Corriander and serve hot Chicken Curry with fresh leamon pce.

Strawberry Milk Pudding

Strawberry Milk Pudding - Vidya Pai

Recipe
1 tin condensed milk(395gms nestle)
2 tin water
2 tin milk
1 tin strawberry pulp
3 table spoon gelatin

Method:
Dissolve gelatine in water completely. Boil milk then add add condensed milk d gelatine water strawbery pulp and boil in low flame for 10min..cool for 15 min... pour entire pudding mix n keep in freezer for an hour then in fridge. U can also use strawbery sauce & strawberys for decoration.

Pao

Pao  -  Nutan Shenoy-Kini

Recipe
In a small bowl, mix 2tsp dry actv yeast, 1 1/2 tsp sugar n 2 tbsp warm water.Let it set for 15 min. It ll bcm frothy. If it dsnt, throw it away n make another batch. In a large bowl, mix 2 1/2 cup maida,salt to taste, 3 tbsp butter, 3/4 cup milk, n the set aside yeast mixture. Knead dough with gentle hands n keep aside for 2-3 hours. The dough will double. Knock the dough to clear airspaces n mix the dough properly n divide info 6-7 equal portions. Take one portion, spread it like a chapati with the help of your fingers n palm n roll like Ladoo n keep it in greased baking tray n keep aside for 45 min. Brush all balls with butter n bake for 20 min on 180 degrees. Temp varies from oven to oven. In case, it hasn't cleared the skewer test after 20 min, bake for another 5 min n try.

Dahi Bhindi In Green Masala

Dahi Bhindi In Green Masala - Suresh Sawant

It's a my styled preparation
Veg Lady Finger / Bhindi 250 gms. Cut into pieces as liked.
Then fried till the colour retained. Keep aside.
Fresh yogurt half / 1 cup
Onion chopped 1 small
Ggarlic Paste 2 t spoons
Corriander powder 1 t spoon
Black / goda / Kala masala 1 t spoon

Green chillies 3 / 4
Cumin seeds half t spoon
Green coriander chopped
Take all above items and grind to a fine paste. Keep aside
Tempering Mustard seeds Cumin seeds
Fenugreek seeds green chillies 2 slitted
Asafoetida pinch of
In a kadhai add oil and heat it. Add tadaka items .Then add grinded paste and saute till the rawness ends.
Add fried bhindi pcs salt and mix well. Put gas on sim and cover the kadhai for 2 / 3 minutes. Just check in between.
Now add fresh yogurt and mix well.
Wait for 2 / 3 minutes.
When done transfer to the serving bowl.
Garnish with green coriander and serve hot Dahi Bhindi

Mix Veg

Mix Veg - Suresh Sawant

Recipe
Red pumpkin pcs 1 cup
Potato cubes 1 cup
Carrot pcs half cup
You can add other vegs as per your choice.
Onion 1 med chopped
Tomato 1 medium chopped
Ggarlic Paste 2 t spoons
Red chilly Powder 1 / 2 tspoons
Turmeric Powder pinch of
Coriander powder 1 t spoon
Grated Fresh coconut 2 t spoons but optional
Green coriander chopped
Salt and sugar as per taste
Oil 2 t spoons or as req
Oil for frying the vegs
Tempering
Mustard seeds Cumin seeds Curry leaves fenugreek seeds few Asafoetida
In a kadhai add oil and heat it.
Add potato cubes and fry. Then transfer to other plate. As like fry all the vegs and transfer to other plate.
Now add all tempering ingredients then add onion chopped and saute for a minute.
Add Ggarlic Paste n saute a minute. Now add all the vegs salt masala powders green coriander little and saute for 2 minutes. Then add tomato pcs sugar and mix well. Saute a minute.
Sprinkle little water on it.
Put gas on sim now and cover it for 2 / 3 minutes. When done transfer to a serving bowl. Garnish with grated coconut and green coriander. Your Mix Veg is ready to serve

Pineapple Curry

Pineapple Curry - Suresh Sawant

Pineapple small pcs 1 cup boiled in water till become soft.
Tuar dal half cup
Soaked in water for 10 minutes. Then added turmeric powder Little asafoetida pinch of and pressure cooked. Keep aside.
Fresh grated coconut 2 t spoons
Onion chopped 2 t spoons
Garlic flakes 3 / 4
Green coriander little
Red chilly powder 2 t spoons or as req
Garam masala powder 1 t spoon
Coriander powder 1 t spoon
Cumin seeds half t spoon
Take all above items and grind to a fine paste. Keep aside.
Tempering
Mustard seeds few
Cumin seeds few
Asafoetida pinch of
Red dry chillies 2
Curry leaves few

Salt and sugar as per taste
Oil 2 t spoons or as req
Goda / Black /Kala masala 1 t spoon
Green coriander for garnishing

In a thick bottom pot add oil and heat it.
Add tadaka items and fry a little.
Add grinded paste and saute till the rawness ends. Add water as required and wait till it reaches to boil.
Put gas on medium now. Add cooked dal pinapple pcs salt sugar green coriander little Black masala and mix well. Let it be cooked for 3 / 4 minutes. Now switch off the gas.
Transfer it to a serving bowl.
Garnish with green coriander and serve hot Pinapple Curry

Ginger Mint Lemon Drink

Ginger Mint Lemon Drink - Vidya Pai

Recipe
Make fine paste of ginger n mint n freeze whenever need add soda or water to a table spoon of paste with salt or sugar or both

Simple Rava Upama with Gajar

Simple Rava Upama with Gajar ( Carrot) cubes - Prasad Naik

To make Upma you need Roasted Rava. It starts with tadka in a Kadai of Kadipatta, Green Chillies, Haldi, Rai & Udad Daal. 
Then add 1 fine chopped Onion, 1 fine chopped Tomato & Carrot Cubes. 
Saute till Onion is translucent & Tomato is cooked well.
Now add1 1/2 glass of water and let it boil with tadka.
Once the water boils, start adding Roasted Rava slowly in it and keep staring till it gets Pluffed and Cooked well. Then add Lime Juice & Salt. Garnish with Fresh Chopped Coriander, Shev & Farsan. Your Garam Garam Upama is ready to serve

Mango Sasam

Mango Sasam - Prasad Naik

Recipe:
Take 5/6 small size Ripen Mangos, peel off the skin and keep them aside. Two Cups of Jaggery to be grated and kept aside in separate dish. Two cups of Grated Coconut, 2 tsp of Rai to be mixed with one cup of water and to be Grounded in mixer to paste and kept aside.

Tadka :
1 tbsp of oil to be heated in a vessel, add 2 tsp of Rai,1/2 tsp of Hing.
In Tadka add Ripen, Skin peeled Mangos sauté for a minute, add grated Jaggery, Red Chilli Powder,Salt and the grounded Coconut/Rai paste. Add 1/2 glass of water or more, as the consistency you require. On a slow gas cook till it boils and all the Tadka, Jaggery and Paste is mixed well.
It gives beautiful Aroma. You may add little Elaichi powder for flavour. Your Ripen Mango Sasam is ready to serve

Thursday, 5 May 2016

Katche Kele Ki Kofta Curry

Katche Kele Ki Kofta Curry - Prasad Nayak

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 & 1tsp 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 chopoed Coriander and your Tasty Katche Kele Ki Kofta Curry ( Kofta Curry Of Raw Banana) is ready to serve

Akkha Masoor Gravywala

Akkha Masoor Gravywala - Prasad Naik

Recipe
Soak Akkha Masoor ovrnight in water. Drain off the water and keep aside.
In a pressure cooker 2 tbsp oil to be heated. Add Tejpatta, Dalchini & Shahi Jeera. Add 2 big chopped Onion, 1 chopoed Tomato, 2tsp Lasoon Paste, 1tsp Adrak Paste, 2tsp Red Cilli Powder, 2 tsp Garam Masala, 1/2 tsp Haldi and 1tsp Salt. Add Akkha Masoor by adding 4 glasses of water. Take 4 to 5 whistles (as per your cooker spec.) on Pressure Cooker.
Once it cooks add 2 to 3 pcs of Kokum. Once the Masoor Daal comes to Room Temperature mix well. Garnish with fresh chopped Coriander and your Akkha Masoor Gravywala is ready to serve

Methi Chicken

Methi Chicken - Prasad Naik
Marination: 
Marinate 1 kg Chicken Pcs in 1 cup curd, 
1/2 tsp Haldi, 
2tsp Garam Masala, 
2 tsp Garlic paste, 
1 tsp Ginger paste, 
1 tsp Salt. 
Keep for minimum 4 hrs or overnight in fridge is desired.

Method
Take Kadhai, Heat 2 tbsp of oil and fry 4 big slit Onions till brown. Add 3 chopped Tomatoes, 5 Garlic pods, 1/2 inch Ginger, 5 Cashew nuts, 2 tbsp Red Chilli Powder, 2 tsp Garam Masala saute for 5 minutes and grind to fine paste.
In a Vessel 2 tbsp oil to be heated, add 1/2 cup Dry Kasoori Methi, 2 Tejpatta, 2 Badi Elaichi, 4 Choti Elaichi, 1inch Cinnamon, 5/6 Cloves, 5/6 Black Pepper Corn & saute till it leaves its Aroma.
Add Marinated Chicken in it and mix well. Put a lid on and let the Chicken cook in marination juice. The Chicken would soak the juices and would become dry with marination coating on pcs. Add Onion Tomato paste and saute for 2 min and adjust the consistency by adding the water as per your requirement. Balance the Salt if required. Take one boil. Garnish with Fresh Coriander and put off the Gas.
With Great Aroma, Methi Chicken is ready to serve.

Motiyali fish Curry (Kalvan) with Raw Mango

Motiyali fish Curry (Kalvan) with Raw Mango - Prasad Naik

Cleaned Washed Motka 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 Motka Fish along with Raw Mango so that fish remains intact and doesn't break. Add salt to taste, Take one more boil and put off the gas. Now your Motka fish Curry (Kalvan) is ready to serve with Rice or Laps

Channa in Tomato Gravy.

Channa in Tomato Gravy - Prasad Naik  

Soak Channa overnight, wash and pressure cook in a Pressure Cooker by adding 4 glasses of water and salt with 3 whistles, keep the Channa Stock Separate and Boiled Channa Separate.


Now in a Kadhai make 4 Onions Brown with 1 tbsp of Oil, add 4 Fine Chopped Tomatoes and 2 tbsp of Coriander Seeds. Sauté till Tomatoes are cooked well and rawness goes. Now grind this mixture to paste and keep aside.

Now in same Kadhai take 2 tbsp of Oil, 2 Tejpatta, 2 Clove, 1 inch Dalchini & 5 Black Papper Corn. Fry them well till you get an aroma. Add 2 tsp of Garlic Paste, 1 tsp of Ginger Paste, 1 tsp of Garam Masala, 1 tsp of Red Chili Powder, 1/2 tsp of Haldi & sauté for a minute. Then add the Onion-Tomato-Coriander Seed grounded paste and Cooked Channa with 2 glasses of Channa Stock. Sauté and mix everything well & close the lid till you get one boil. The 4 Tomatos would give nice colour to the Gravy. Add salt to taste as while boiling the Channas we have added Salt.
Take one more boil and your Channa in Tomato Gravy is ready. Serve by garnishing with Fresh Coriander.

Chilly Cheese Corn

Chilly Cheese Corn - Vinaya Prabhu
100 gms sweet corn pressure cooked
2 tbsps Amul butter
Salt
A pinch of chilly powder
A dash of lime juice
1 cube of Brittania cheese grated
Chilly flakes and coriander leaves to garnish.
Heat Amul butter and saute the boiled corn. Add the chilly powder and salt and half of d grated cheese. Transfer it to a serving dish once the cheese has melted and garnish wd chilly flakes, lemon juice coriander leaves and the remaining cheese.

Trikoni Paratha

Trikoni Paratha - Suresh Sawant

Wheat flour 2 cups
Corn flour 1 / 2 tspoons
Salt and sugar as per taste
Hot oil 2 tspoons
As usual prepare a dough and
Rest it for 10minutes.
Again Knead it .Add little oil if required. When done soft alike
Make med sized balls
Take one ball and roll it as a big poori
Apply oil allover it and sprinkle atta on it
Then at first fold Iike half circle. Then again fold it. Now the shape will be triangular
Roll it as usually paratha is made
Heat a tawa. Now put gas on medium flame
Put rolled paratha.
Very first roast from both the sides
Now put gas on sim
Apply desi ghee on paratha from both the sides
Now roast it till the golden coloured spots are seen on paratha.
Remove from gas.
As like make rest of parathas
So this is very simple recipe for Triangular Paratha

Mixed Veg Aalu Paratha

Mixed Veg Aalu Paratha - Suresh Sawant

Boiled Potatoes grated stuff 1 cup
Cabbage finely chopped qtr cup
Carrot grated qtr cup
Green chilly crush 1 t spoon or as req
Green coriander chopped
Ggarlic Paste 1 / 2 tspoons
Salt and sugar as per taste .
Amchur powder half t spoon
Turmeric Powder pinch of.
Mix all above ingredients and make a perfect stuffing. You can vary the ratio of ingredients as per choice.

Wheat flour 3 cups
Salt as per taste
Hot oil 2 t spoons
knead it with little water. Dove should be so soft so that stuffing will not spread out. Rest it for 10 minutes. After 10 minutes again knead the dove and make med sized balls
Take one ball and with the help of little oil shape it to a katori or you can say deep.
Take the veg mix little more than the ball. Stuff it and close the ball perfectly. With the help of little flour roll it with soft hands.
Now heat the tawa or pan. When heated put gas on sin to medium. Put the paratha on tawa. After few seconds turn it to other side.
Now apply desi ghee or butter alover the paratha. Turn to other side and here also apply desi ghee. Put gas on sim now.
Roast the paratha till the slight golden spots are seen on it.
When done remove to a serving plate.
Your Mix Veg Aalu Paratha is ready to
Serve with fresh yogurt or chutney or sauce.

Bombil (Bombay Duck) Bujana

Bombil (Bombay Duck) Bujana - Prasad Naik


First clean and wash Bombils and apply Salt and Lime on it and keep fot 10 minutes and then Rinse it of with water. 
Keep aside till curry is ready. 
In a Vessal take 4 big cut Onions (like a Salli-Straight Cut), 
2 tbsp of Oil,
4 tsp Garlic Paste, 
2 tsp Garam Masala, 
2 tsp Red Chill Powder, 
1/2 tsp Haldi, 
Salt 1 tsp, 
Fresh Coriander fine chopped 1cup. 
Mix all this with your fingers by squeezing it gently in a Vessel. 
Put on gas for 5 minutes. Add 2 glasses of water, 2tsp Imli paste and sauté till its boiled. 
Add Bombil ( Bombay Duck) fish in boiling mix, put the lid on and put off the gas. Bombil cooks fast. Do not overcook, as its very delicate fish. If overcooked it breaks and becomes messy. 
Garnish with more Fresh Chopped Coriander and enjoy Bombil Bujana with Rice Roti or Bhakri or Lapsi as you like. Serve Hot.

Dahi Chicken

Dahi Chicken - Priya Kamath

Recipe
First take black pepper, cloves and green cardamom and grind it to a powder.
Later add this powder to chicken and add some juice of a lemon, ginger garlic paste , lebneh curd and little salt. Marinate and keep for half hour.

Put butter in a pan and add onions. Cook them till they are golden and add green chillies. After cooking for a little bit, add the marinated chicken, chopped coriander and salt to taste. Mix well , close the lid and cook on a medium flame.


Tamatar Ki Kadhi

Tamatar Ki Kadhi - Sabitha Shenoy

Tomatoes,pureed 12 small
Gram flour (besan) 4 teaspoons
Turmeric powder 1/2 teaspoon
Salt to taste
Sugar 1 teaspoon
Mustard seeds 1/2 teaspoon
Asafoetida a pinch
Cumin seeds 1/2 teaspoon
Curry leaves 5-6
Dried red chillies 4-5
Fresh coriander leaves,chopped 2 tablespoons  

Method
Step 1
Mix tomato puree, gram flour, turmeric powder, red chilli powder, salt and sugar. Whisk till well blended. Add two cups of water.

Step 2
Heat a deep non-stick pan and roast mustard seeds, asafoetida, cumin seeds, curry leaves and whole red chilies.

Step 3
Roast till a nice aroma is given out. Add the tomato mixture and bring it to a boil. Reduce heat and simmer for ten minutes. Serve hot garnished with chopped coriander leaves.

Ragi Rava Dhokla

Ragi Rava Dhokla - Vidya Pai

Ingredients
1 cup ragi flour | finger millet flour
1 cup rava (fine semolina)
1 cup yogurt
1 teaspoon enos fruit salt or 1/2 teaspoon baking powder
1 tablespoon oil
a teaspoon of oil for seasoning
1 sprig of curry leaves, finely chopped
1 teaspoon mustard seeds
1 tablespoon sesame seeds
salt to taste
a small bunch of finely chopped coriander leaves


Directions for Ragi Rava Dhokla
Prepare a steamer filled with water and grease the dhokla plates. Keep aside.
Combine the ragi flour, rava, yogurt and a little salt in a large mixing bowl. Add a little water at a time to make a thick batter (approximately 1- 1/2 cups). Allow the mixture to rest for 5 minutes. Stir in the enos fruit salt and pour the dhokla batter into the greased dhokla plates
Preheat a steamer with water and place the dhokla batter for steaming. Steam on high heat for about 10 minutes until a tester inserted in the center comes out clean.
Once steamed, remove the Ragi Dhokla from the steamer and keep aside for 5 minutes.
Heat oil in a pan; add in the mustard seeds, sesame seeds and curry leaves and allow it to crackle. Turn off heat and pour the seasoning over the dhokla's and cut them into squares or diamonds.
Serve the Ragi Masala Dhokla with Green Chutney and also Idli Milagai Podi for breakfast or pack it for the school lunch box

                                Recipe courtesy - Archana's kitchen
               http://www.archanaskitchen.com/…/ragi-masala-oats-dhokla-st…

                           

          

Wednesday, 4 May 2016

Bitter Field Beans / Kadawya Walache Birade

Bitter Field Beans / Kadawya Walache Birade - Suresh Sawant

Bitter Field Beans Sprouted and skin removed 2 cups
Onion 1 big
Green chillies 2 or as req
Dry grated coconut qtr cup
Fresh grated coconut qtr cup
Cumin seeds 1 / 2 tspoons
Garlic flakes 6 / 7 or as req
Tamrind pulp 2 t spoons or as req
Salt and jaggery as per taste
Green coriander chopped
Turmeric Powder qtr t spoon
Red chilly powder 2 t spoons or as req
Tempering Mustard seeds
Asafoetida pinch of
Oil 2 t spoons for preparation
Grind cumin seeds and garlic flakes.
Grind fresh and dry coconut to a fine paste.
In a thick bottom pot add oil and heat it.
Add tadaka items and wait a little
Now add green chillies chopped
onion and saute for 2 minutes. Then add Cumin garlic paste turmeric powder and red chilly powder sprouted beans and saute for 2 minutes. Add hot water as required. Let the beans cooked properly.
Now add tamrind pulp green coriander jaggery and salt. Mix well.
Put gas on sim.Let it be cooked for 4/5minutes.
When done transfer to a serving bowl.
Garnish with green coriander and serve hot Kadawya wala che Birade.