Thursday, 22 February 2018

SWEET MANGO GOJJU

A very simple side dish from the Konkani Community made from ripe mango.



WHAT YOU NEED:

RIPE MANGO - 1

GREEN CHILLI - 1

JAGGERY - 1-2 TSP  OR  TO TASTE

SALT - TO TASTE

FOR SEASONING:

MUSTARD SEEDS - 1/4 TSP

URAD DAL - 1/4 TSP

DRIED RED CHILLI - 1 SMALL, BROKEN

CURRY LEAVES




HOW TO MAKE:

TAKE PULP FROM THE MANGO REMOVING IT'S SKIN AND SEED.

GRIND PULP, GREEN CHILLI, JAGGERY AND SALT IN A MIXER GRINDER.

HEAT A TSP OIL IN A SMALL PAN. ADD MUSTARD SEEDS. WHEN IT SPLUTTERS ADD URAD DAL, DRIED RED CHILLI AND CURRY LEAVES. POUR THIS SEASONING OVER THE GOJJU.

SERVE SWEET MANGO GOJJU AS SIDE DISH.

Tuesday, 6 February 2018

BLACK CHANA AND MALABAR SPINACH KABAB

We have planted Malabar spinach / Vali in our backyard. In Kerala I have not seen this particular vegetable in markets. We love Vali very much. So we brought it's cuttings from Mangalore and planted it here. The plant is growing so well. Today I used some leaves in making kababs. It is yummy indeed. For kababs I used black chickpeas and Malabar spinach. No onion and garlic is added here.


WHAT YOU NEED:

BOILED BLACK CHICKPEAS - 1 CUP

VAALI - 8-9 LEAVES

CUMIN SEEDS - 1 TSP

GREEN CHILLI - 2

GARAM MASALA POWDER - 1 TSP

DRIED FENUGREEK LEAVES - 1 TBSP

TURMERIC POWDER - A LITTLE

CORIANDER LEAVES - 1 TBSP, FINELY CHOPPED

CORNFLOUR - 1 TBSP

SALT - TO TASTE

PREPARED CHANA MIX

PREPARED PATTIES

BLACK CHICKPEAS

HOW TO MAKE:


BLACK CHANA AND MALABAR SPINACH KABABS

WASH VAALI LEAVES WELL AND CHOP IT FINELY.

HEAT A TBSP OIL IN KADAHI, WHEN HOT ADD CHOPPED LEAVES, AND STIR FRY TILL THEY BECOME SOGGY.

THEN ADD BOILED CHICKPEAS. SAUTE FOR FEW MINUTES OR TILL ALL THE WATER, IF ANY, GOES AWAY.

ADD TURMERIC POWDER, SALT AND FENUGREEK LEAVES. STIR WELL AGAIN FOR FEW MINUTES MORE.

PUT OFF THE HEAT. WHEN IT GETS COLD ADD GREEN CHILLI AND GRIND TO A COARSE MASALA.

NOW AGAIN HEAT KADAHI WITH A TSP OIL, SPLUTTER CUMIN SEEDS. 

ADD GROUND MIXTURE TO IT , SAUTE WELL.

ADD GARAM MASALA POWDER, CORN FLOUR AND CHOPPED CORIANDER LEAVES. MIX WELL.

MAKE PATTIES OUT OF IT AND DEEP FRY OR SHALLOW FRY.

SERVE BLACK CHICKPEAS AND MALABAR SPINACH KABABS WITH SAUCES.

Tuesday, 30 January 2018

STRAWBERRY AND GREEN GRAPES JUICE

Lots of Strawberries and Grapes in the market, you will simply fall in love with these beautiful fruits. Seeing it's stunning beauty and color, I couldn't stop buying.


WHAT YOU NEED:

FRESH STRAWBERRY - 10-15, WASHED AND CHOPPED

GREEN GRAPES/BLACK GRAPES - 1 BOWL, WASHED

SUGAR - TO TASTE

COLD WATER




HOW TO MAKE:

IN A BLENDER TAKE EQUAL QUANTITY OF CHOPPED STRAWBERRIES AND GREEN GRAPES.

ADD SUGAR TO TASTE AND BLEND SMOOTH.

ADD COLD WATER TO MAKE DESIRED CONSISTENCY AND BLEND AGAIN.

SERVE CHILLED STRAWBERRY AND GRAPES JUICE IN TALL GLASSES.

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.
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