Chakkulis - Pooja Santhosh
Recipe :
- Rice flour 4 cups, Besan 1 cup, butter 50 gms, white til 3 tspns, salt and chilli powder as per taste. First take all the ingredients including butter and mix it well with your fingers. .
- Add water little by little and make a tough dough. . Take the chakkuli mould, and Put the dough in the mould and deep fry till golden brown, cool and store in air tight container. .
Malwani Chicken Sukka - Nutan Shenoy Kini
Recipe :
Ingredients :
- 1 kg chicken
- 2/3 cup yoghurt
- 1 tsp turmeric powder
- 2 tsp red chilli
- 1 tsp garlic paste
- Salt to taste
- 1 tsp lime juice
- 2 tsp corn or peanut oil
- 1 bay leaf
- 2 cinnamon sticks
- 6 cloves
- 1/2 tsp crushed black pepper
- 2 medium onions, chopped
- 2 tsp grated coconut
- 1 large tomato, chopped
- 2 tsp oil
- 1 tsp coriander leaves
Method :
- Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready.
- Add the cut chicken pieces to the marinade and leave aside for half an hour.
- Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent.
- Add grated coconut. Saute till coconut color changes.
- Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.
- Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
- Add paste and simmer on low flame for five minutes.
- Malvani chicken is ready. Garnish with coriander leaves.
- Serve hot with rice or rotis.
Garlic knots - Preethi Prasad
Balti Tofu/Soya in Roasted Bell Pepper gravy - Preethi Prasad
Multigrain Potato Roast - Preethi Prasad
Marie Biscuit Choco Balls - Preethi Prasad
Homemade Herbed Paneer - Preethi Prasad
Clear Veggie Soup - Preethi Prasad
Corn & Capsicum Kadhi - Preethi Prasad
Multipurpose Masala Powder - Preethi Prasad
Instant Kadhi Powder - Preethi Prasad
Multigrain Palak Tikki - Preethi Prasad
Egg curry (Andhra style) - Preethi Prasad
Cheesy Garlic Mini Monkey Bread - Preethi Prasad
Sweet Pongal - Preethi Prasad
Mix veggie and Paneer Whey curry - Preethi Prasad
Pan fried Tofu Ghee Roast Masala - Preethi Prasad
Tapioca Pearls - Tapioca Pearls
Multigrain Brinjal Rings - Preethi Prasad
Mango Burfi - Preethi Prasad
Quick and Easy Bread Rasmalai Shots - Preethi Prasad
Bombil (Bombay Duck) Bujana - Prasad Naik
Recipe :
- First clean and wash Bombils and apply Salt and Lime on it and keep fot 10 minutes and then Rince 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 Corriander fine chopped 1cup.
- Mix all this with your fingers by squzzing 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 as you like. Serve Hot.
Mutton Kheema with Potato - Prasad Naik
Recipe :
- Wash Mutton Kheema 3/4th Kg , Strain out the water and keep aside.
- Slit vertically 4 Onions and 4 Tomatoes and roast them in deep Tava along with 5 Black Pepper Corn. Make Onions light brown and soften the Tomatoes. Cool the mixture and grind to paste adding a glass of water.
- In a Pressure Cooker add 1 tbsp of Ghee and heat it up. Add 2 Tejpatta, 4 Cloves, 10 Black Pepper Corn, 2 inch Dalchini, 2 Big and 4 Small Cardamom, 2 tsp Garlic Paste, 1 tsp Ginger Paste. Once you get Aroma of Masala and Rawness of GG paste goes add Potato cubes. Sauté for 2 minutes and then add Mutton Kheema.
- Now add 2 tsp each of Garam Masala, Red chili Powder, Coriander Powder and 1 tsp each of Haldi and Salt. Now add 1 cup of fresh chopped Coriander and mix well and sauté for a minute. Now close the Pressure Cooker with a thali and let it cook for 5 minutes till Oil is separated and mixture is bit Dry.
- Now add the Onion / Tomato paste with 2 Glasses of water and close the Pressure Cooker Lid. Take 4 whistles and put off the Gas. Let pressure reduce on its own till you can easily open the pressure cooker lid.
- Now your Mutton Kheema with Potato is Ready to serve.
- Enjoy with Bhakri, Paratha or Pav as you like. Lunch Mutton Kheema Parathas.
Paneer Kofta - Prasad Naik
Recipe :
KOFTA :
- In a bowl take 2 boiled Potatos and mash them.
- Add grated 1/4 kg Paneer, 2 fine chopped Green Chillies, fine chopped 1 inch Ginger, 2 tsp Garlic Paste, 1/2 tsp Shahi Jeera, 1 small fine chopped Onion, 1/2 Cup fine chopped fresh Coriander, 1/2 tsp Salt, 2 tsp Corn Flour.
- Mix well and Make nice tight oval shaped Koftas and deep fry them. Do not make it too brown. It needs to melt in mouth.
CURRY :
- Take 2 Tomato and 4 Onions cut in cubes, 8 Katchew, 1tsp KhasKhas - Poppy Seeds. Boil all Ingridants with a glass of water in a Vessel till Tomatos and Onions become soft. After cooling, grind them in Mixer to make a fine paste.
- In Kadhai heat 2 tbsp of oil and fry 2 Tej Patta, 1 fine chopoed Onion, 1/2 inch Dalchini, 1 tsp Shahi Jeera, 2 tsp Garlic Paste, 1 tsp Ginger Paste, 1 tsp each of Dhaniya Powder, Red Chilli Powder, Garam Masala, 1/2 tsp Haldi, Salt to taste.
- Now mix everything well and Saute for 5 minutes. Add Onion / Tomato etc. made paste and sauté for 2 minutes. Beat 1/2 cup of fresh cream and add. Take one boil and your curry is ready.
- While serving on table place the Kofta in serving bowl and pour hot curry over it and garnish with fresh cream. Your Paneer Kofta is ready to serve.
Batata (Potato) Khadkhadi - Prasad Naik
Recipe :
- For Kadhai heat 2 tbsp oil, add 3 tbsp Garlic paste, 1/2 tsp Haldi, 2 tsp Red Chilli Powder, 2 tsp Garam Masala, 1 tsp Salt.
- Add 3 Potato Cubes and Saute with open Kadhai for 5 minutes. Add 2 glasses of water and Boil till all masala and Potatos get cooked and blend well. If you think its too watery then, reduce the curry without stirring without keeping a lid on Kadhai .
- Khadkhadi is ready to serve. Tastes the best with plain Bolied Rice.
Methi Green Leafy Vegetable - Prasad Naik
Recipe :
- Just wash 1& 1/2 bunch of Methi cut the brown Roots off and pluck the top portion of the bunch out of which the Bhaji is to be made as shown in the picture. Then fine chop the same and keep aside.
- In a Kadhai heat up 2 tbsp of oil. Add 3 big fine chopped Onions, 4 Green Chillies Slit. Saute till Onions are soft. Add Coarsely chopoed Methi and mix well with Onions and Chillies. Add 5 to 7 pods of crushed Garlic. Now add fine chopped Methi.
- The Methi leves its juices and it has to be cooked in same without adding any water in open Kadhai. Add salt only after Methi is cooked because you may find it lot when you add cut Methi in Kadhai but when it cooks, it reduces to half.
- You may add Fresh Grated coconut but we have not added it.
- Your healthy Methi Green Leafy Vegetable is ready to serve.
Tomato Veg Pulao - Prasad Naik
Recipe :
- First make plain Rice and keep it aside.
- Now in a kadhai take 2 tsp of Ghee and add Khada Masala like Tejpatta, Laung, Dalchini, Elaichi, Black Papper Corn etc.
- Saute for a while then add 1 tbsp of Garlic Paste and 1 tsp of Ginger Paste. Saute till Rawness of GG paste goes.
- Add 1 tsp of Shahi Jeera, 1 Fine Chopped Onion and 2 fine Chopped Tomatos. Saute for 2 minutes and add 1 tsp of Red Chilli Powder 1/2 of Haldi and Salt. Mix it well. Now add Roasted Cashew and (Resins optional). Now add Green Pease, fine chopped Cauliflower and Carrott with 1/2 cup of water. Lid the Kadhai for a while till Vegetables are cooked.
- Do not overcook as crunchy Cauliflower & Carrott pcs tastes good. Mix well and now mix Made Rice in a Kadhai . You get a nice pinkish Tomato & Red Chilli Powder colour to the Rice.
- Your Garma Garam Tomato Veg Pulao is ready to serve with Raita and Papad
Mandeli in Green Curry - Prasad Naik
Recipe :
For making Green Paste :
- 4 cups of Fresh Coriander , 5 Green Chillis, 1 Cup Garlic, Imli Paste 1 tsp, 1/2 Grated fresh coconut. In Mixer make a fine paste.
Method :
- In a Kadhai 2 tbsp Oil to be heated, 1 big fine chopped Onion to be made light Brown. Add Fine Green paste and saute till the Rawness of Green Masala and Garlic goes.
- Take one Boil. Now add 1 tsp of Salt and then add cleaned Mandeli ( No Marination Required) and take just one boil. This fish is very tender so do not over cook.
- Your Mandeli in Green Curry or Mandeli Cha Hirva Kalvan is ready to serve.
