Wednesday, 31 August 2016

Paneer bhuna rolls

Paneer bhuna rolls - Alka Shenoy

Splutter jeera . Add chopped onions.fry.add ginger garlic paste. Then add red chilli paste.fry till the rawness goes. add turmeric pd,coriander pd,and garammasala pd.Then add cashew paste. Add curds . bring to boil.add paneer cubes.cook till it becomes thick.garnish with coriander leaves. This is the filling. Now roll chapatis with maida or atta. Keep the filling as in the pic and shallow fry both sides and then cut into pieces

Caramel Pudding

Caramel Pudding - Tanuja Narwekar

6eggs + 12tbsp sugar
1/2 tsp vanilla essence blend or beat well till sugar dissolves 
add 2 bread slices crumbled n 2cups cold milk. Mix well. 
In a thick bottomed vessel take 4tbsp sugar + 2 tsp water n caramalise. 
Cool a bit n pour egg mix n cover n steam in cooker without weight for 25-30mins on med flame. 
Let it rest till cool then remove. Move a knife around the edges to loosen . Keep a plate over it n over turn. Serve chilled.

Palak Rasam

Palak Rasam - Tanuja Narwekar

Wash n chop half bunch palak, 
add 1 small cup thur dal ,
8 garlic cloves chopped n 
1small onion chopped. 
Pressure cook this . Mix n keep aside. 

In a pan heat 1 tsp oil, 
roast 1 tsp dhania(coriender seeds),
4-5 garlic cloves chopped, 
8-10 peppercorn n 
5_6 byadagi chillies( as per spice preference). 
Add this to 2 fistful grated coconut n grind till smooth using water.

Mix dal palak n this masala. season with oil, mustard seeds,jeera, kadi patta, hing little ,saut├ę finely chopped onion 1, 1 tomato chopped fine..fry till mushy n add the above mix. Salt n its done. Garnish with chopped coriander leaves.

Ragi Shevai

Ragi Shevai - Preeti Baliga

1) Ragi flour - 2cups
2) Water 5 cups
3) Salt- to taste


Method
In a kadai add water and salt & bring it to a boil.
While the water is heating add a tbsp of ragi flour & blend it well. Let it boils. Keep stirring in between.
When the water begins to boil, lower the flame and add all the ragi flour and cook this mixture on medium heat stirring without forming any lumps, till the water evaporates and the mixture comes together as a thick ball.
Switch off the gas and keep covered for 4-5 minutes.
Heat water in idli steamer and make small balls and Fill the sev press / chakkuli making machine and press directly onto an idli plates. Steam like idli for 7-8 minutes.
You can also sprinkle some coconut gratings before steaming or while serving.

Mysore style mixed veggies Kootu

Mysore style mixed veggies Kootu - Shamala Bhat

Togaribele (Pigeon Peas): 1 cup
Alasandekaalu(cowpeas) : 1 Tbsp
Mix Vegetable : Carrot, Beans, Chaoyte Squah(Seemebadanekayi), Potato
Turmeric: a big pinch
Brown Sugar or Jaggery – little for taste

To Grind
Grated fresh Coconut : 3 Tbsp
Red Chilies : 3~4
Urid Dal- 1 tsp
Chanadal-1tsp
Coriander Seeds – 2 tsp
Cumin Seeds- 1tsp
Pepper corns-5
Salt for taste

Method :
1. Clean and chop vegetables into small 1” pieces.
2. Clean and Wash Toordal and cowpeas.
3. Cook dal and veggies in pressure cooker with a big pinch of turmeric.
4. Fry the ingredients under ‘to grind’ category except coconut. Do not fry coconut.
5. Grind the fried masala with coconut with little water to make smooth paste.
6. Mix cooked dal vegetables and ground masala paste. Add salt, jiggery and bring to boil. Taste it to adjust salt levels.
7. Serve with hot rice and sundried & fried yogurt chili

Aappam

Aappam - Sarita Bhat


( Kerala dosa,in my way)
Raw Rice...21/2 cup
Leftover cooked Rice 1 cup
Coconut gratings 1cup
Coconut or Tender coconut water 1cup
Sugar 1tsp
& Salt to taste
Aappam kadai
Lil oil.
Method:
1Take coconut water in to a bowl,Add tsp of Sugar & Take a one boil.And keep this for fermanting atlest 7 hours.
2.Soak the Rice atleast 3 hours.Later grind with cooked Rice,coconut gratings,Fermanted coconut water,Grind to a fine paste.Add appropriate water,and batter should not be too thick & not too thin.And keep this batter for overnight atleast 8 to 10 hours.If good ferment that means good Dosa.
3.Next day morning add salt to taste,mix it well.If batter is thick add lil water.
4 Take out the Aappam ,you need NONSTICK AAPPAM KADAI .It come out very well.
5.Heat aappam kadai on medium heat ,pour 11/2 laddle of batter Hold the both hand of the kadai & turn whole kadai one round,Batter spread evenly on kadai.Cover the lid,flame should be medium.when you can see the side of the aappam came golden colour & crispy then take out from kadai ,This will come out very easily.No need any spatula.serve hot with ,Chutny,Veg stew,Chicken curry or mutton.
Enjoy ! Happy Cooking­čĺÉ

Radish Paratha

Radish Paratha - Suresh Sawant

It's a my styled preparation

Mooli/Radish grated 2 cups around
Applied little oil and kept aside for 1o minutes. Then squeezed out the juice and both kept separately.
Green coriander handful
Parsley /ajwain 1 t spoon

Garlic flakes 3 /4 crushed finely
Green chillies 3 / 4 finely chopped
Salt and sugar as per taste
Leamon juice 1 t spoon
Cumin coriander rough crush 1t spoon
Oil 1 / 2 tspoons Mix all above items and rest it for 10 minutes.

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
Turmeric Powder pinch of
Oil 2 t spoons
Take all above items and mix well .Now add Cabbage mix stuff with it and make perfect dove 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.
ransfer the ready Paratha to a serving plate with fresh yogurt or tomato sauce.
Your Radish Paratha is ready to serve.

Veg Momos With Red Chilly Garlic Sauce

Veg Momos With Red Chilly Garlic Sauce- Sarita Bhat

Ingredients:
1 cup all purpose flour/maida
1tbsp oil
¾ cup water
Salt
For the stuffing/filling

1½ cup finely chopped veggies (carrot,green bell pepper,cabbage,baby corn)
6-7 spring onion bulbs,save greens for garnishing
1 small onion,finevchopped
1 small tomato,pureed
7 garlic clove ,crushed
½ teaspoon grated ginger
1 teaspoon chilli flakes
1 teaspoon sugar
Salt,pepper
Oil
1tbsp soya sauce.
1tsp vinegar

Method

For the dough:
-Mix all the ingredients mentioned and form a soft dough and rest for an hour.In the mean time prepare filling and cool it.
- For the filling:
- Heat a kadai and add oil to it.Saute chilli flakes .Next add the crushed garlic and ginger.Saute till raw smell goes off.
- Add the spring onion chopped and saute till translucent.Next add the sliced onions and saute for few minutes.
- Add the chopped veggies, soy sauce, vinegar,salt and pepper.Saute in high flame for 4-5 minutes.
- Add spring onion greens and remove from flame.Cool the stuffing.
- Making veg momos:
- Take the prepared dough and divide into four equal portions.Working with one portion at a time,roll in into a thin big circle.Using a cutter or lid of round box cut into circles.Again knead the remaining dough and make as many circles as possible.
- Take one small cut circle and place 1½ teaspoons of prepared filling in the center.
- Now start pleating from one side and pleat in the same direction.Same like as Modak .Once done,seal the top and press slightly.
- Boil some water in a steamer or idly cooker and arrange the shaped momos in the plate.Steam for 10-12 minutes.
- Once done the momos will be glossy little bigger than we shaped.
- Serve veg momos piping hot with momos with garlic red chilli sauce.


RED CHILLI GARLIC SAUCE
INGREDIENT:
1pod crushed garlic
2 tbsp Red chilli powder
1tbsp soya sauce
1tsp vinegar
1tbsp honey
1tbsp Tomato sauce
Salt to taste
A pinch MSG ( optional)
Thickning sauce u need cornstarch water.
Red food colour.

Method:
In a bowl add red chilli powder soya sauce,vinegar,honey,tomato sauce,salt ,msg ,redfood colour ,and add 1cup of water & mix it very well.
In a wok add chopped garlic fry for a minute & add mixed sauce mixture ,and boil this for 5 mins.Then once again check ,if salt or sauce needed you can add this point.Then add cornstarch water ,make a thick saucy consistency.And again cook this for 2mins & keep it down.Cool it and store it in glass bottle.
Serve with momos,Fried item ,you can make a scezuan rice.Or dosa also

Misal Pav

Misal Pav  -  Suresh Sawant

It's a my styled preparation
Sprouted pulses around 2 cups
Pressure cooked while adding
Chopped onion 2 t spoons oil 1 t spoon
Asafoetida pinch of and turmeric powder little upto 3 / 4 whistles .Keep aside.
For garnishing
Onion chopped
Green Corriander
Fried small sized potato cubes but optional
Misal Farsan
Leamon pcs


Onion chopped half cup
Ggarlic Paste 2 t spoons
Red chilly Powder 2 t spoons
Corriander powder 1 t spoon
Garam masala powder 1 t spoon
Black masala 1 t spoon
Turmeric Powder little

Tempering Mustard seeds cumin seeds Asafoetida pinch of curry leaves

Oil 2 / 3 t spoons for preparation
Salt and jaggery as per taste
Tomato 1 chopped
Dry coconut paste 2 / 3 t spoons
Kokam petals 1 / 2
Green coriander little

Now in big thick bottom pot add oil and heat it.Add tadaka items .wait a little.
Add Gg paste then add chopped onion . Saute for 2 minutes. Now add tomato till become soft .
Add all masala powders and mix well . Add cooked sprouted pulses hot water salt and sugar Kokam petals coconut paste and boiled on high flame.
When done add little green Corriander.
Put gas on sim now .Let it be boiled for 2 minutes .Now switch off the gas.

To serve the Misal
In a serving bowl add above Usal
Then fried potato cubes
Then onion
Then Farsan
Then green Corriander and on top put Leamon pce
You can add fresh curd also while serving.Your Misal is ready to serve with Ladi Pav .

Dal Rice Khichadi

Dal Rice Khichadi - Suresh Sawant

It's a my styled preparation
Tuar dal 1 cup soaked in water for 15 minutes then drained
Moong dal half cup washed and drained
Rice 2 cups soaked in water for 5/10 minutes then drained
Wash and soak in water for half an hour Then drained.

Onion 1 big chopped
Tomato chopped 1 big
Garlic flakes 3 /4 crushed
Ginger grated half t spoon
Turmeric Powder little
Red chilly powder 2 t spoons
Coriander Powder 1 t spoon
Black Masala 1 t spoon
Green coriander chopped
Oil 2 t spoons or as req
Desi ghee 2 t spoons and Green coriander for garnishing

Tempering
Cumin seeds 1 t spoon
Curry leaves few
Red dry chillies 2

Now in a thick bottom pot add enough oil and heat it
Add tadaka items and fry a little
Add onions and saute a minute.
Add Ggarlic paste and saute for a minute Add tomato choppedand saute a minute
Add salt masala powders and saute a minute .
Now add dal rice and saute for 2/3 minutes.
Add hot water double qty of dal rice and
green Corriander little. Mix well and let it be cooked on high flame .
When it reaches to boil just check and
put gas on sim.
Cover it and let it be cooked for 2 / 3 minutes .
Now pour desi ghee allover on it. Again cover and wait for 2 / 3 minutes.
When done put off the gas.

Avial

Avial - Suresh Sawant

It's a traditional South Indian Delicacy.
Vegetables like raw banana String Beans yam pumpkin carrot Big cucumber snake guard drumstick in equal quantity .
Cleaned peeled washed and cut to a equal length of more than one inch.
In a big pot add cut vegs. Add half quantity of water around to the vegs quantity. Add salt as per taste and qtr t spoon turmeric water. Put on a gas and let the vegs be cooked. Just saute in between. When half cooked put gas on sim.
Take cumin seeds 1t spoon
Cumin seeds or as req Green chillies or as req
Grated fresh coconut 1 cup or as req
Take thease three items and grind to a coarsed. Add 1 cup soar yogurt and grind a little
Add this mixture to the vegs. Mix well and cook for 2 minutes.
Now add few curry leaves and 2 tspoons of coconut oil and mix well. After 2 /3 minutes. Put off the gas. Transfer to a serving bowl. Your Avial is ready to serve with plain rice.

Corn Kharavani Recipe

Corn Kharavani Recipe - Prasad Naik

Recipe
Heat oil in pan add Onion, Slit Green Chillies and Bilimba. Saute for five min till Onion are translucent. Add little water and add Boiled white Corn pcs. Add grated Ginger & Salt to taste. Reduce the flame, add coconut milk to avoid splitting.
One Boil and add 2 tbsp of Besan to make thick gravy. Corn Kharavani is ready to serve. Have it with hot Bhakri or plain Rice.