Wednesday, 10 January 2018

SPECIAL CHIKKOO MILK SHAKE

MY HUSBAND STARTED LIKING CHIKKOOS. RECENTLY HE HAD THE CHIKKOO MILK SHAKE; SINCE THEN OUR FRUIT TRAY IS FILLED WITH CHIKKOOS. THE VENDOR GAVE HIM A BEAUTIFUL SHAKE RECIPE AND I TRIED IT TODAY. IT IS A BIG HIT HERE. HERE IS THE RECIPE...


SPECIAL CHIKKOO MILK SHAKE

WHAT YOU NEED:

CHIKOO - 8

BOOST - 2 TBSP

MILK - 3 CUPS

SUGAR - TO TASTE

PEA NUTS 





HOW TO MAKE:

WASH CHIKOO WELL AND PEEL ITS SKIN, REMOVE THE SEEDS.

DESKIN THE ROASTED PEANUTS, GRIND COARSELY AND KEEP ASIDE.

BLEND CHIKKO WITH SUGAR. THEN ADD SOME MILK AND BLEND AGAIN.

NOW ADD BOOST AND REMAINING MILK, BLEND SMOOTH.

CHECK THE SUGAR, IF LESS ADD AND BLEND.

NOW SERVE CHILLED MILK SHAKE IN TALL GLASSES WITH A TBSP OF COARESE PEANUT POWDER OVER IT.


BIMBUL NONCHE/ BILIMBI PICKLE

Here we have a big Bilimbi tree in the backyard and the tree is full of fruits. I feel really sad when it gets wasted, I can use only 3-4 fruits in curries. Today I made Bimbul pickle with lots of gravy.


WHAT YOU NEED:

BIMBUL - 25, MEDIUM SIZE

DRIED RED CHILLI - 20 NUMBERS

MUSTARD SEEDS - 2 TSP

ASAFOETIDA - BIG CHANA SIZE

SALT (CRYSTAL) - 2 -3 DESSERT SPOONS OR TO TASTE



BIMBUL NONCHE

HOW TO MAKE:

WASH BIMBUL AND PAT DRY WITH KITCHEN TOWEL. 

THEN CUT IN ROUNDS AND KEEP ASIDE.

GRIND SUN DRIED DRIED RED CHILLI, MUSTARD SEEDS, ASAFOETIDA AND SALT TO A FINE POWDER.

THEN ADD ONE CUP WATER WHICH IS BOILED AND COOLED TO THE POWDER AND AGAIN GRIND. DO NOT ADD ALL THE WATER IN ONE GO, ADD LITTLE WATER AT A TIME AND GRIND. THEN YOU GET NICE THICK GRAVY.

NOW MIX THE CHILLI PASTE AND BIMBUL PIECES WELL. 

KEEP ASIDE FOR 3-4 HOURS BEFORE USE.

STORE IN A CLEAN GLASS JAR IN THE FRIDGE. IT WILL LAST ONLY FOR 5-6 DAYS.

Monday, 8 January 2018

CHIKKOO MILK SHAKE

Fresh fruits drinks are always welcome. Here is one cool drink made with fresh Chikkoo.


CHIKKOO MILK SHAKE

WHAT YOU NEED:

FRESH RIPE CHIKKOO - 8 MEDIUM SIZE

MILK - 3 CUPS

SUGAR - TO TASTE

ICE CUBES





HOW TO MAKE:

WASH CHIKKOO WELL AND PEEL ITS SKIN AND REMOVE THE SEEDS.

IN A BLENDER PUT THE CHIKKOO PIECES AND A TBSP SUGAR, BLEND TILL SMOOTH.

NOW ADD A CUP OF MILK, BLEND IT AGAIN.

ADD ALL THE MILK AND BLEND AGAIN.

CHECK THE SWEETNESS, IF IT IS LESS ADD SUGAR ACCORDING TO THE TASTE AND BLEND AGAIN.

SERVE CHILLED CHIKKOO MILK SHAKE IN A TALL GLASS WITH ICE CUBE.

Saturday, 6 January 2018

ADAI

Adai is a type of Dosa from Tamil Nadu which is made with lentils. My friend Rani used to give this Adai every year on the occasion of Kartika poornima, as Prasadam. I and my daughter loved this very much, so I asked her recipe, but I couldn't prepare it. Today I wanted to eat it badly. And here is the ADAI...


ADAI

WHAT YOU NEED:

RAW RICE - 2 PARTS

UDAD DAL - 1 PART

CHANA DAL - 1 PART

TUR DAL - 1 PART

GREEN GRAM / MOONG - 1 PART

COCONUT GRATINGS - 1 PART

DRY COCONUT - SLICED THINLY

PEPPER CORNS  - TO TASTE

GREEN CHILLI - CHOPPED, TO TASTE

SALT - TO TASTE


ADAI

HOW TO MAKE:

WASH AND SOAK RICE, DAALS AND MOONG IN ENOUGH WATER FOR 2 HOURS.

GRIND IT COARSE ALONG WITH COCONUT GRATINGS AND PEPPER CORNS ALONG WITH VERY LITTLE WATER.

TRANSFER IT IN A BIG BOWL. ADD SALT TO TASTE, DRY COCONUT SLICES AND CHOPPED GREEN CHILLI.

MIX WELL. THE BATTER SHOULD BE VERY THICK.

HEAT FLAT TAVA, SPREAD A LADLEFUL BATTER OVER IT AND SPREAD LITTLE THICK. REDUCE THE HEAT, PUT 2-3 TSP OIL AROUND THE DOSA, COVER AND COOK TILL IT S BROWN AND FRY WELL. NOW FLIP THE OTHER SIDE, PUT AGAIN A TSP OIL AROUND AND FRY.

REMOVE IT TO THE PLATE AND SERVE. IT DOESN'T NEED ANY ACCOMPANIMENT.

Tuesday, 2 January 2018

ARBI KISMURI / ALVA MANDE KISMURI

A popular side dish from GSB Community. I have already posted Sooran and Bitter gourd kismuri. Now I made Kismuri with Arbi / Alva mande.


ALVA MANDE KISMURI.

WHAT YOU NEED:

ARBI / ALVA MANDE - 1 CUP, CUT IN CUBES

ONION - 1, SMALL, CHOPPED FINELY

DRIED RED CHILLI - 3-4, ROASTED IN LITTLE OIL

COCONUT - 2 HANDFULS

CORIANDER SEEDS - 2 TSP

TAMARIND PIECES - 2 SMALL PIECES

SALT - TO TASTE



HOW TO MAKE:

REMOVE THE SKINS OF ARBI, CUT IN SMALL CUBES.

PUT IN COLANDER AND WASH IN RUNNING WATER.

SPRINKLE LITTLE SALT AND KEEP ASIDE FOR AT LEAST 15 MINUTES.

NOW HEAT KADAHI WITH ENOUGH OIL IN IT.

WHEN HOT, TAKE HANDFUL ARBI PIECES JUST SQUEEZE WELL TO REMOVE IF THERE IS ANY WATER. PUT THE PIECES IN HOT OIL AND FRY ON HIGH FLAME.FRY ALL THE PIECES CRISP AND GOLDEN BROWN COLOR.REMOVE.

GRIND COCONUT GRATINGS, TAMARIND, ROASTED CHILLI, CORIANDER SEEDS AND VERY LITTLE SALT, ( WE HAVE ALREADY PUT SOME SALT TO THE ARBI PIECES.) WITHOUT ANY WATER.

NOW TAKE THE MASALA IN A MIXING BOWL.

MIX IN OINION AND ARBI PIECES. MIX THOROUGHLY. CHECK THE SALT, IF IT IS LESS ADD. THE MORE SALT WILL SPOIL THE KISMURI. SO BE CAREFUL WHILE ADDING SALT.

SERVE ALVA MANDE KISMURI IMMEDIATELY AFTER MIXING AS SIDE DISH.

Saturday, 30 December 2017

KARAMBI AMBULI / BRINED MANGO

Our mango tree has started flowering and I can see few small mangoes behind the leaves also. Today a small mango fell from the tree due to heavy wind.  It was so fresh that white liquid coming out from the stem. I remembered my childhood days, we used to cut mango and eat with salt. Also we preserved mango in salt water and ate whenever we wished. This is called Karambi Ambuli.


WHAT YOU NEED:

RAW TENDER MANGO

CRYSTAL SALT 

WATER



KARMBI AMBULI

HOW TO MAKE:

WASH TENDER MANGOES, CUT IN SMALL BITE SIZE CUBES.

IN A JAR PUT IN MANGO PIECES,  POUR FRESH CLEAN WATER AND PUT SALT. 

SHAKE WELL AND STORE.

USE IT AFTER 2-3 HOURS.

Friday, 29 December 2017

PARIPPU VADA / CHANADAL VADA

Parippu means chanadal. When you make parippu vada you must add some udad dal too, it is because both dals get combined well. When you use only CHANADAL, it won't stick together so adding some maida will be a great help. Today I made Vada only with chanadal, here every one liked it., especially my husband praised high.


PARIPPU VADA

WHAT YOU NEED:

CHANA DAL - 1 CUP

MAIDA - 1-2 TBSP

DRIED RED CHILLI - 4, MADE INTO BITS

ASAFOETIDA - CHANA SIZE, DILUTED IN LITTLE WATER

ONION - 1, SMALL, CHOPPED

GINGER - 1/2 INCH, CHOPPED

DRY COCONUT/ COPRA - 1 TBSP, PIECES

SALT - 1 TSP OR TO TASTE

CURRY LEAVES - 1 SPRIG, CHOPPRD

CORIANDER LEAVES - 2 TSP, CHOPPED


PARIPPU VADA

HOW TO MAKE:

WASH DAL AND SOAK IN ENOUGH WATER FOR 2 HOURS. DRAIN.

GRIND COARSELY IN MIXER WITHOUT ANY WATER. IF THERE IS WHOLE CHANADAL, DON'T WORRY. REMOVE IT IN A MIXING BOWL.

MIX IN DRIED RED CHILLI PIECES, SALT, ASAFOETIDA, GINGER, ONION, COPRA, CURRY LEAVES AND CORIANDER LEAVES. MIX WELL.

ADD LITTLE WATER AND MIX AGAIN. TRY TO MAKE BALLS, IF YOU CAN'T MAKE THE BALLS THEN ADD MAIDA. MIX AGAIN. 

NOW MAKE A SMALL BALL, FLATTEN WELL AND DEEP FRY IN KADAHI, OVER A MEDIUM HEAT TILL BROWN AND CRISP. FRY IN BATCHES.

SERVE PARIPPU VADA AS SNACK ALONG WITH TEA /COFFEE.


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