Wednesday, 18 October 2017

RICE KARO/ RICE KHARA KADDI

I just made this savory with rice powder and chana powder that is besan. It has become so crisp and very tasty too. Normally this is made of besan only, I just twisted the ingredients. You can prepare this without spending much time on it. And a right Diwali savory  for your guests.

RICE KARO /RICE KHARAKADDI

WHAT YOU NEED:


Rice powder - 1 1/2 cup

Chana powder/ Besan - 1 cup

Red chilli powder - 3/4 tsp

Salt - to taste

Butter - 3-4 tsp

Warm oil - 1 tbsp

Asafoetida - little

Cumin seeds - 1 tsp

Ajwain seeds - 1 tsp

Water - to make dough
RICE KARO


HOW TO MAKE:
In a big bowl add rice, chana powder, red chilli powder, cumin seeds, ajwain seeds, asafoetida, butter, oil and salt mix well.

Add little by little water and mix again. And form a soft dough.

Take a chakli maker with a little big holes. Fill some of the dough.

Heat a kadahi with enough oil in it.

When the oil is hot press the chakli maker directly in the oil, and turn spiral way to make one round.

Reduce the heat and fry till it is crisp and change to color to brown.

Remove when it is done to a plate.

Store Rice Karo when it comes to the room temperature in an air tight container.
Serve Rice Karo as snack.

Saturday, 14 October 2017

PANEER COCONUT LADDU

Diwali is a celebration of  lights of happiness. It is a festival of lights and of course, eating lots 

and lots of sweets. We exchange the sweets with our friends family. The first and foremost 

sweet is Phova which is dipped in jaggery syrup and lots of scraped coconut; and is a sweet

which cannot be neglected in our menu. This time I made a special sweet, which was accidental, I can say.

I was preparing Roshgulla yesterday. When I was putting the balls in sugar syrup, it broke and spread all over in the syrup. I was disappointed to see the state of Roshgullas. Thus I thought of taking all the broken balls and making this sweet. And yes, I am happy with the outcome. It is an awesome sweet, one can try this for Diwali.

PANEER COCONUT LADDU


WHAT YOU NEED:


Paneer  - 1 cup, scrambled

Coconut - 1/2 of the big coconut, finely grated, about 2 cups

Sugar - 1 1/2 cups or according to your taste

Cardamom powder - 1 tsp

Ghee- 3-4 tbsp

Food orange color

PANEER COCONUT LADDU


HOW TO MAKE:


Add sugar and one cup water in a kadahi and melt it over heat.

When the sugar syrup becomes one thread consistency add paneer and cook for few minutes.

Then add coconut gratings and stir well. Here the syrup becomes watery again.

Allow to cook till all the water goes off.

Add food color, mix well. When again the sugar syrup starts forming one thread consistency add ghee and cardamom powder. Mix well. Put off the heat.

It will be too hot to touch with your bear hand, so allow to cool a little bit.

When it is still warm start making laddus, applying some ghee on your palms.

Store in a airtight containers when it comes to room temperature.

Thursday, 12 October 2017

VANILLA CUSTARD PUDDING

I had vanilla custard powder packet in my fridge, which i had forgotten completely. A few days back while cleaning the fridge shelf I found this packet, unopened. Last week I had guests so prepared pudding and they liked it very much. Here is the  recipe that how I made...
VANILLA CUSTARD PUDDING

WHAT YOU NEED :

Vanilla custard powder - 2 heaped tbsp

Milk - 2 and 1/2 cups

Sugar - 5-6 tbsp

Butter - 1 tsp

Fruits - Kela, Apple.. (per your wish)
VANILLA CUSTARD PUDDING


HOW TO MAKE:

Take a 1/2 cup milk and mix vanilla custard powder in it.

Heat 2 cups milk. Add sugar and stir to dissolve.

Now add custard mixture in the boiling milk and stir. Keep stirring while adding the mixture otherwise it starts getting lumps. To avoid lumps keep stirring till the milk becomes smooth. 

The milk becomes thick then put off the flame. Continue stirring.

At this stage add a tsp butter, give a quick stir.

Transfer the mixture in a mould.

Allow it to cool down.

Once it is cooled refrigerate for 3-4 hours or till it is set. I was in a hurry so I kept it in the freezer for one hour.

While serving put few fruit pieces in the bowl, then on the top put vanilla custard pudding. 

Wednesday, 11 October 2017

CAPSICUM PIZZA- 3

CAPSICUM PIZZA


WHAT YOU NEED :

Pizza base - 1 ( for the base recipe go through Pizza Label -1)

Pizza sauce - You will get the recipe of sauce in the same label 

Mozzarella cheese

For the topping:

Onion - 1 - roundels 

Tomatoes - 1 big, roundels

Capsicum - 1, roundels 

Red chilly flakes - 1/2 tsp

Oregano dried powder - 1/2 tsp
CAPSICUM PIZZA


HOW TO MAKE :

Heat a kadahi with tsp oil. When hot add onion rounds, saute it just a few seconds. Remove

Then add tomato roundels and capsicum roundels. Just saute few seconds, not to get change the color. It should be very crisp. Sprinkle little salt over it and saute again.

On the Pizza base spread pizza sauce evenly. Then spread onion rounds over it. 

Scrape mozzarella cheese over it. Then spread tomato rounds, over them spread capsicum rounds. 

Sprinkle little oregano over it and again scrape mozzarella cheese over it.

Now bake it in micro over the convection mode till done. It takes about 15 minutes maximum.  

While serving sprinkle chilly flakes and oregano over the pizza.

Thursday, 5 October 2017

TANDLA VODO/ RICE VADA

TANDLA VODO / RICE VADA
My mother-in-law's snacks  were very perfect and tasty too. All our guests liked and praised her cooking skills too. I know that I am nowhere near her, still I, adapting her recipes and try to be perfect.  Here I am presenting one of hers much loved snack that is Tandla Vodo. I have heard that Mangloreans dip these vadas in Payasam and relish. But I have not tried eating that way.

WHAT YOU NEED:


Raw rice - 1 1/2 cups

Udad dal - 3 heaped tbsp

Cumin seeds - 1 tsp

Butter - 1 tbsp

Hot oil - 2-3 tbsp

Salt - to taste

Water - to make dough

TANDLA VODO


HOW TO MAKE:


Dry roast udad dal in kadahi till it becomes brown and you get the aroma. When cooled make a fine powder.

Wash rice and soak in enough water for minimum 2 hours. Drain and keep aside. When all the water dries but still has moisture, then powder it fine in a mixie bowl.

Now in a mixing bowl mix rice powder, udad powder, cumin seeds, salt with water.
Add butter and hot oil too to form a smooth but firm dough.

Spread a plastic sheet and grease with oil over it. 

Make small balls and spread or flatten them with your fingers.

Heat oil in kadahi and fry the flatten vadas on a medium heat till it changes the color and crisp.

Serve Vodo / Vada as snacks.


Wednesday, 4 October 2017

SHEVO /SEVIA

October and November months are full of festivals. We have Dussehra, a long 10 days festivals, following that we have Diwali. Diwali is nearing, I thought I should prepare some special  savoury and sweets. This Shevo is made of Besan and it is served along with upma, is very popular in Konkani households. The recipe is simple and no much time is required.
SHEVO /SEVIA


WHAT YOU NEED :

Besan / Chana powder - 1 cup

Asafoetida

Salt - 1/2 tsp

Chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Hot oil - 1 tbsp

Water - to make dough
SHEVO -- THE CLOSER VIEW...

SHEVO

HOW TO MAKE :

Take a mixing bowl. 

Add in besan, chilli powder, little asafoetida, salt and turmeric powder. Mix well.

Then add a tbsp hot oil and mix.

Now adding water little by little make a soft and smooth dough. It should be firm but soft.

Then Heat oil in deep bottomed kadahi.

Now take a shevo machine, which has thin holes, put some dough in it. 

When the oil is hot, press shevo machine directly in to the oil and pressing and turning your machine, spiral way, to make thin round shape.

Fry on medium heat. Turn the shevo with tongs and fry well.

When the bubbling stops your shevo is ready to take.

Transfer it on the paper.

When it comes to room temperature, store in a airtight container.

Serve Shevo / Sevia as snacks. 


Tuesday, 3 October 2017

PHOVA KESAR

 Learning  new dishes from our friends, internet, food groups etc, is really a fun filled work for 
me. This particular dish Phova Kesar, I learned from a popular food group KKAJ. They have their own blog also, which contains all Konkani traditional food. The author of this recipe is Ms Sobha Shenoi. The recipe goes like this...
PHOVA KESAR

WHAT YOU NEED:


Phova - 1 cup, thick variety

Sugar - 1/2 cup

Cashew nuts - 1 tbsp

Kishmis - 1 tbsp

Sunflower seeds - 1 -2 tsp

Kesar / Safron - few strands

Cardamom powder - 1/2 tsp

Ghee

PHOVA KESAR

HOW TO MAKE:


Soak saffron in 1/4 cup warm milk. Rub the saffrons with fingers and keep aside.

Heat a tbsp of ghee in kadahi, fry cashews and kishmis, remove and keep aside.

Fry phova in the same kadahi till crisp on medium heat. See that not to burn.
Make a coarse powder when it becomes cool.

Now in kadahi add powdered phova and 2 cups of water and heat it on medium flame.

When Phova absorbs the water and cooked then add sugar and saffron milk. Keep stirring till it become a mass.

Add nuts, kishmis, sunflower seeds and cardamom powder. Mix well. ( Keep some nuts and sunflower seeds separate to garnish later.)

Add a tbsp of ghee over it and mix again.

Garnish with Cashew bits and Sunflower seeds.

You can spread it on the plate and cut in shapes like square/ diamond.

Serve Phova kesar as dessert.








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