Saturday, 29 October 2011

CHAKKULI / MURUKKU

WHAT YOU NEED:

Rice powder 2 cups
Udad dal 3/4 cup
Salt
Jeera 2 tsp
Butter 2 tbsp



HOW TO MAKE:

Dry roast udad dal and make a  fine powder of it.
In a big mixing bowl, add rice powder,udad dal powder, salt, jeera and mix well.
Make a small well in the center and pour water little at a time  to make a smooth dough.
Add butter and mix well. If you mix the coconut milk instead of water to make dough, the result will be superb.

In a chakkuli machine put some dough and press it to make  round shape chakkulis.
Heat oil in a deep bottomed kadahi, when very hot slide chakkulis, 7,8 at a time, fry on both the sides till crisp.





BITTERGOURD KOSUMBARI/ KARATE KISMURI

WHAT YOU NEED:

Bitter gourd 2 medium size
Coconut 2 tbsp(1/4 coconut)
Red chilly 5(fried in little oil)
Coriander seeds 1 1/2 tsp
Tamarind a small piece
Salt
Onion 1 chopped
FRIED BITTERGOURD N MASALA

                                                                                          KARATE KISMURI
HOW TO MAKE:

Wash bittergourd and cut them into  small pieces. Apply salt and keep it for 3,4 hours.
Heat oil in kadahi, then take a handful of bitter gourd pieces and squeeze out the salt water.
Put them in hot oil and fry till crisp.

Grind coconut, tamarind, red chilly, corinader seeds without water. 

Mix masala, chopped onion and fried bittergourd. (  mix bittergourd just before serving for crispness)





SWEETENED RICE FLAKES /GODU PHOVU

Godu Phovu....this is really yummy! :)

WHAT YOU NEED:

Phovu , thin one 1 1/2 cup
Jaggery 6,7 cubes or half cup
water 1/2 cup
Sesame seeds (black , 1,2 tsp)
coconut 1/2 ( grated)
cardamom 1/2 tsp





 

HOW TO MAKE:

Dry roast sesame seeds and keep aside.
In kadahi put water and jaggery and heat it. Then strain the liquid through a filter to clean if there is any impurities.
Transfer this liquid to a cleaned kadahi and boil this . Let it boil till it gets one thread. Add coconut and switch off the flame.
Add Phovu, sesame seeds, cardmom powder and mix well.

Friday, 28 October 2011

TOMATO SAARU (DEVASTANA SAARU)

 This Saaru is my fav and also for  my younger daughter Driti. I got this recipe from my friend Madhukantha, a month ago. This Saaru is made in our Temple festivals; that is why it got the name 'DEVASTANA SAARU' Since then, I am preparing this Saaru on my daughter's demand. Already I have  made  it 3 times, still not got bored of this. Do try this....

WHAT YOU NEED:

1.Grated coconut 2 tbsp
2.Coriander seeds 2,3 tsp
3.Red chillys 4,6 
4.Cumin seeds (Jeera) 1 1/2 tsp
5.Turmeric 1/2 tsp
6.Pepper corns 4,5
7.Udad dal 3/4 tsp
8.Chana dal 1/2 tsp
9.Temarind paste 1/2 tsp
10.Curry leaves 6,8
11.Mustard seeds 1 tsp
12.Tomato 1 chopped
13.Jaggery 1 tsp
14.Salt to taste



HOW TO MAKE:

Roast the above ingredients from 1 to 8, one by one.
Powder the roasted ingredients.
In a vessel put enough water to make a very watery soup like consistency.
Add chopped tomato, turmeric  and powdered masala and boil.
Simmer for 5 minutes, add jaggery and salt.

In a small pan heat little oil and add mustard and curry leaves.
Pour this seasoning over the tomato saaru..
Tastes very good with rice......





















Thursday, 27 October 2011

DAHI VADA



WHAT YOU NEED:


For the Vada
Udad dal or black lentils 1 cup
Green chilly 2
Ginger  2' piece
Black Pepper whole 9,10
Curry leaves 1 sprig , chopped
Salt

For the Dahi:
Curd 1 ltr
Milk 1/2 cup
Chilly powder 1/2 tsp
Chat masala 1/2 tsp
ginger a small piece
Salt to taste
Coriander leaves, chopped 2 tsp




HOW TO MAKE:

Wash and soak Udad dal for 5 to 6 hours.
Grind Udad dal to a very smooth dough, adding very little water.
Mix chopped green chilly, pepper,  finely chopped ginger, curry leaves  and salt to the dough.
Heat oil in kadahi , put a big spoon of dough in to oil. Make 5,6 Vadas at one batch.
Fry them till brown on a moderate heat.

Take cold water in a big vessel, soak all the vadas and leave them for 2,3 minutes.
Take them out squeeze in between the palms, let the water drain.

Making of Dahi:
Pour curd in a big vessel, beat nicely. Add milk, salt, chopped ginger, chilly powder and chat masala and mix well.

Put all the vadas in curd and refrigerate, keep at least for an hour.

While serving decorate with a pinch of chilly powder, chat masala and coriander leaves.






TAPIOCA CURRY

WHAT YOU NEED:

Tapioca  1 medium size
Green chillies 3
Coconut grated 1 tbsp
Turmeric 1/2 tsp
Asafoetida  little
Salt
Mustard seeds 1/2 tsp
Curry leaves 1 sprig



HOW TO MAKE:

Wash Tapioca, remove its skin and cut into cubes.
Boil these pieces in water. When the water starts boiling, throw away the water.
Heat a tsp of oil in kadahi. When it is hot, put mustard seeds.
Add green chillys and curry leaves.
Add tapioca pieces, turmeric powder, asafoetida, coconut gratings, salt  and enough water; and saute well.
Allow to cook tapioca pieces. Check the water in curry several times as water gets absorbed fast. If there isn't enough water, add some more.


TAYKILO DAUNGER /SENNA OBTUSIFOLIA

Taykilo grows wildly  in  rainy seasons, it is a medicinal plant also. It's botanical name is Senna Obtusifolia. Heard that its dried seeds are used for making coffee powder. When the plant is tender , the upper parts of the leaves are used as a vegetable. Once my daughter wished to eat taykilo daungar. however, it was not taykilo season,  but my husband found some fully grown taykilo in the fields nearby. He plucked some plants and brought home. The plant had grown seeds and flowers, leaves were  dark green. I did not know whether grown leaves could  be used in curries. With these leaves I prepared this item and it tasted very bitter. I had to throw the whole lot. Only  the tender leaves give the taste...


WHAT YOU NEED:

Taykilo leaves , finely cut 1 cup
Rice 1/2 cup
Tur dal 1 tbsp
Red chilly 7,8
Cumin seeds !/2 tsp
Salt

TAYKILO LEAVES N ITS DAUNGER


HOW TO MAKE:

Wash and soak rice and dal for half an hour. Drain out the water.
Grind  rice, tur dal, red chillys, salt  in a mixie. Add  a very little water while grinding.
Put this masala in a vessel, Then  mix taykilo leaves and cumin seeds
With this mixture make a  small ball, flatten a little and slid in the hot oil. ( put 6,7 in one batch)
Fry on  both sides on a moderate heat.

A side dish here...



Tuesday, 25 October 2011

SPROUTED GREEN GRAM SAMOSA


WHAT YOU NEED :

For the filling:

Sprouted Green gram 1 cup
Onion 1 grated
Potato small 2 ( Boiled)
Cabbage finely chopped 1/4cup
Ginger garlic paste 1 tbsp
Green chilly  5 (paste)
Salt

IN THE MAKING OF SAMOSAS


For the outer cover:
Maida 3/4 cup
Wheat flour 1/2 cup
Semolina 1/4 cup
Salt

CUT OPEN
READY TO EAT


HOW TO MAKE:

Mix maida, wheat flour, semolina  and salt in a mixing bowl...make a small well in the center and pour warm water and little warm oil  to make a firm dough. Knead well and keep aside for half an hour.

Heat 3,4 tsp of oil in kadahi, put grated onion and fry.
Add ginger garlic paste, chilly paste, saute till the raw smell disappears.
Add sprouted green gram, saute for a while, then  add mashed boiled potato, cabbage and salt.
Saute it till done.

Divide the dough and make balls. Roll each ball and make chappati, cut in the middle.
Take one half and make like a cone and fill the masala. Close or press   ends with wet fingers...

Deep fry the samosas in a moderate heat.
Serve with mint chutney or chilly  tomato sauce....















Monday, 24 October 2011

RAW BANANA KODDEL / KELE KODDEL


WHAT YOU NEED:

Raw bananas  2
Coconut grated 4 tbsp
Red chilly 7,8
Tamarind 2 pieces
Garlic 7,8 cloves
Salt


HOW TO MAKE:

Wash and  cut bananas in a round shape.
Fry red chillys in a little oil.
Grind coconut, red chilly and tamarind to a paste.
Boil the banana rounds with little water in a vessel.
Add ground masala to the bananas and water
Add salt and boil till it is done.

Heat a pan with 2,3 tsp of oil
Add crushed garlic with skin to it, fry till the color changes to brown.

Pour this seasoning to the banana koddel.

A side dish......

SPICY PANCAKE WITH CABBAGE/ SANNA POLO




WHAT YOU NEED:

Rice 1/2 cup
Tur dal, handful
Red chilly  8,9
Cabbage chopped finely,  little more than a half cup
Onion chopped finely 1
Salt

FINELY CHOPPED CABBAGE

HOW TO MAKE:

CHOPPED ONION












                                                                                          CABBAGE SANNA POLO

Wash and soak rice and tur dal for half an hour.
Drain out the water from the rice, then grind it with red chillys.
Transfer this ground rice paste to a vessel, mix chopped cabbage,
chopped onion and salt.
Add little water to it and make a thick batter.

Heat tava over the high flame, then reduce it to medium.
Grease the tava with oil, spread 1 tbsp batter over it and spread  thickly. Put one tsp oil around the pancake and cove it with lid..
After a minute open the lid  and turn pancake upside down. fry crispy on both the sides.

A side dish, simple and tasty....






NEER DOSA/PAAN POLO

Neer dosa  or Paan(i) polo contains lots of water, may be that is the reason for it to get the name Neer dosa or Paan polo. In kannada Neer means water and as everyone knows, Paani is water. A very tasty n healthy breakfast loved by most Kannada and konkani people. I remember my mom used to make Jaggery syrup or Godda ravo with this dosa. But here my children do not have a sweet tooth, especially in the mornings. They always prepfered Butter and Pickle...this combination also tastes awesome.....

WHAT YOU NEED:

Rice 2 cups
Coconut grated 1/2 cup
Salt
Water.

HOW TO MAKE:



Wash and soak rice for 2 hours.

Grind rice together with coconut to a fine batter.

Add salt and water to the batter.  Check the consistency of the dough ,the dosa batter should be thin. If it is not thin then add more water.

Heat the tava on the high flame, then reduce to the medium.
Grease the tava with oil and spread  from  6" above the Tava, 1 tblsp of dosa batter on the tava. When it is fried all over then fold half, then again fold it to quarter.









NARAYAN KHATAR /NAN KHATAI

Narayan katar or Nan katai,  an eggless Indian cookies are easy to prepare at home. When there was no oven or micro oven at home, my mother in law used to  send  Nan katais for baking purpose, through my husband to the nearest bakery.

WHAT YOU NEED:

Maida or Plain flour  1 cup
Powdered sugar  1/2 cup ( My mother in law's recipe is equal parts of maida and sugar that  is1:1)
Ghee or Dalda (vanaspati) 1/2 cup
Powdered cardamom  1/2 tsp
Baking powder 1/2 tsp


HOW TO MAKE:

Sieve maida and baking powder together.
In a Mixing bowl , mix maida and powdered sugar, make a well in the center . then slowly pour ghee.
Mix till it combines well and make a soft dough. Knead well and keep it covered  for half an hour.

Take out the Maida dough, make small balls, rolling each ball in between the palms then flatten lightly.
Keep these Nan khatais in a greased baking tray.
Preheat the oven, Place the try inside the oven and bake at 180 C for 12 to 15 mins.





Sunday, 23 October 2011

JACK FRUIT/KADGI CHAKKO

In Kerala, one can find Jack fruit tree in every backyard of the houses. This fruit has rich sources of energy, minerals, vitamins....on the whole it is a healthy fruit. When it is tender it is used as a vegetable and we prepare so many things out of jack fruit.It has a very unique taste and the sweet smell is irresistible.... and liked by every one in my family. Here is a preparation of Jack fruit , in Konkani it is called KADGI...

WHAT YOU NEED:
TENDER JACK FRUIT


First clean and cut jack fruit in big cubes. Boil them in a cooker without adding water for 10 to 15 mins. (about 3 cups)

FOR THE MASALA:

Coconut 1/2 grated
Udad dal 1 tbsp
Tamarind size of a small lemon
Red chilly 9,10
Salt to taste

FOR THE SEASONING:

Mustard seeds 1 tsp
Fenugreek seeds  2 pinches
Curry leaves 1 sprig
KADGI CHAKKO WITH FRESH JACK FRUIT..

HOW TO MAKE:

CLOSE VIEW OF THE JACK CHAKKO....


Fry the red chilly in little oil and remove. 
Fry udad dal in the same pan till it gets brown color.

Grind coconut, red chilly, fried udad dal,  tamarind, salt..all together in a mixie,  without adding water.

Then transfer this masala to a big vessel, mash  the boiled jack fruit pieces.and mix thoroughly  in the masala.

Heat 1 tbsp of oil in kadahi, put mustard seeds to it. When it splutters add fenugreek seeds and curry leaves

Transfer the Jack fruit mixture to kadahi and saute well for a few minutes., See that not to burn the kadahi or mixture...

Serve Chakko as a side dish.






EGG PLANT / VAINGAN SAGLE

Eggplant sagle is one of the fav. curries of Konkani people.  Actually  Violet eggplant  is the best  for this curry. as I did not get that variety of eggplants, I prepared with  the green lengthy ones.

WHAT YOU NEED:

Egg plants( lengthy ones) 3 medium size.
Coconut ( grated) Little more than 2 tabsp
Tamarind a small piece
Tomato 1 small
Coriander seeds 2 tsp
Red chilly 5
Salt
Green Eggplant (Vaingan)
                                                         

FOR SEASONING :

Mustard seed 1/2 tsp
Curry leaves 1 sprig

HOW TO MAKE:
VAINGAN SAGLE


Wash eggplant and tomato and cut into big pieces.

Fry red chilly is in little oil and take out , then fry coriander seeds in the same pan
Grind coconut, red chilly,coriander seed, tamarind to a rough paste.
Take 3,4 tsp of oil in a kadahi and heat, when hot put mustard seeds and curry leaves. Add tomato and saute for a minute.
Add eggplant pieces and saute for a while. When the eggplant's color starts changing  then add masala, salt and a glass of water. Allow it to boil till it is done or it becomes thick.

Serve this curry with rice.



Friday, 21 October 2011

BISCUIT ROTTI

This is a very popular snack in South Canara district...especially  Mangalore. I remember very well, we had invited 2 cooks from Mangalore on the occasion of our House warming ceremony. My husband had specially requested them to prepare Buiscuit Rotti, a new item for our friends here. All our friends went for a second help,then a 3rd help, then a 4th....after some time we were short of these delicious babies and yet, the guests kept coming...
I adapted this recipe from Jaya V Shenoy.

WHAT YOU NEED:

For the outer cover:
Semolina 1 cup,
Maida  3 tbsp,
 Oil 1 tbsp,
Salt and little water...

For the filling:

Coconut,  shredded 1/2 cup
 Hing a pinch
Soji 2 tsp
Besan 2 tsp,
Mustard  half tsp
Urad dal 1/2 tsp,
Curry leaves 1 sprig, 
Green chillies 3, small piece
Ginger a small piece, 
Oil..1 tsp


HOW TO MAKE:.

Soak semolina or soji  in a little water for 15 mins, till it abosrbs all the water.
Add salt, oil, maida and knead to make into tough ball as hard as you would do for pooris

For the filling:
Finely chop green chillies, ginger and curry leaves.
Heat oil in a pan and make a seasoning of mustard, urad dal, green chillies, curryleaves and hing.
Mix together seasoning, ginger, coconut, soji, besan..adjust salt  and mix thoroughly.
Make a small ball of dough..roll it and fill some mixture in to it and cover, Then roll again into a size of poori.(just like aloo paratha) and deep fry...

It goes well wth green chutney or tomato chilliy sauce....

BITTERGOURD GOONA

WHAT YOU NEED:

Bitter gourd  1
Potato 1 medium
Colocasia tuber 2
Bilimbi 5
Green chillies 4, 5
Coconut 2 tbsp
Asafoetida a pinch

Bilimbi tree in our backyard


Karate or Bittergourd  Goona 
HOW TO MAKE:                                              

Wash and cut bittergourd, potato, colocasia tuber and bilimbi about 2" length ...

Pressure cook the vegetables adding slit green chillies and salt, for 10 to 15 mins without adding water.

Grind coconut gratings and asafoetida to a smooth paste. adding little water.

Put this coconut masala to the vegetables  plus little water and heat it.

Side dish with rice....



SPICY COLOCASIA CURRY (ALVA MANDEY HUMMAN)

WHAT YOU NEED:

Colocasia tuber 8, 9
Red chilly 14 nos,(fried in little oil)
Bilimbi or Bimbul  6,7 Or Raw mango , I use bilimbi as i get lot quntity from my garden.
Asafoetids, size of a pea
Salt
                                                                                                   

Colocasia tuber

Hottest of hottttt curry


FOR THE SEASONING:
Mustard seeds 1 tsp
Udad dal 2 tsp
Fenugreek seeds 2 pinches
Curry leaves 1 sprig



HOW TO MAKE:

Pressure cook the colocasia tubers for 10,15 mins.
Peel out the skin and cut lengthwise, and also cut bilimbis lengthwise. 
Grind red chillys and asafoetida to a very smooth paste, adding little water.
In a vessel put cut colocasia tuber, bilimbi, chilly masala and salt  and add 3 glasses of water and boil the curry. They gravy should be very thin., later on the gravy thickens due to tubers.

Heat 4 tsp oil in a pan, when the oil is hot put mustard, add udad dal, fry  till golden color, then add fenugreek seeds and curry leaves.

Pour on the curry. and serve hot with   rice....








YAM (SOORAN ) PICKLE

WHAT YOU NEED:

Yam cut in cubes 1 cup
Red chillies 16 nos
Temarind, size of a small goosberry
Asafoetida , size of a chick peas
Salt to taste
Oil to fry yam cubes
Mustard seeds 1/2 tsp
Curry leaves 5,6                                             Fried Yam
                                                     
                                                          Yam or Sooran pickle


                                                         

HOW TO MAKE:

Wash the yam pieces and apply 2,3 tsp of salt and keep aside for 30 mins to 45 mins.
Fry red chillys in little oil.
Grind chillys,asafoetida, temarind to a very fine smooth paste, adding little water.
Heat kadahi with 2,3 tbsp of oil in it.
Take a handful of yam cubes and squeeze out the salt water and put in oil, repeat this act and put all the yam cubes in oil and fry them till they become crisp. Then take out from the oil and spread on paper sheet.
And mix these yam cubes in the chilly paste. Check the salt, if need add some salt and mix well.
Seasoning  it with mustard seeds and curry leaves, frying in little oil.

Serve this pickle as a side dish 




Thursday, 20 October 2011

DOSA OR INDIAN PANCAKE

 It is a Common South Indian Breakfast, simple but perfect, healthy one. Dosas are made in different ways, and different meausrements of the ingredients, differing  from place to place or from house to house. It is very popular in south indian restaurants and hotels. I prepare dosa  as breakfast  for 4 days a weak. This is served with chutny or sambar, or potato masala...tastes good and good for health too....

WHAT YOU NEED:
Udad dal (black lentils)1/2 cup
Raw rice (white rice) 3/4 cup
Boiled rice that is red rice 3/4 cup
Fenugreek seed 1ts
Salt to taste


 Wash and soak all the above ingredients in a big vessel for  4,5 hours
Grind it to a very fine dough and keep it overnight . Add salt and cover.
On the next day, check the dosa batter, if it is too thick add some water and mix well. 
Heat the  dosa flat tava. when it is too hot reduce the flame . grease the tava  with oil and pour 1 tblsp of batter on the tava and spread thin ..as thin as you  can... fry the dosa only one side ..if you want more crispy , put a few drops ghee on the dosa holes...




AMARANTHUS (GREEN BHAJJI) PARATHAS

WHAT YOU NEED:
Onion 1 scraped
Amaranthus leaves finely cut 2 cups
Chilli powder 1/2 tsp
Garam masala powder 1/2 tsp
Coriander leaves finely chopped 2 tbsp
Salt.
Wheat flour  1 1/2 cups
Ghee 3,4 tsp

HOW TO MAKE:
In a non stick pan take a few spoons of ghee and fry scraped onion, for 2 minutes.
Add finely cut amaranthus leaves, saute till it becomes soft.
Add salt, chilli p[owder and garam masala powder and mix well.
Remove from the heat and add corinader leaves ..mix well and keep aside.
In the same kadahi make chappati dough mixing wheat flour and water without salt.
Then mix amaranthus mixture to  the dough and knead well.
After an hour divide the dough into small balls and roll out as chappatis




Wednesday, 19 October 2011

VEG BIRYANI

WHAT YOU NEED:

Basmati rice  2 cups
Whole cardamom 4
Cloves 3
Cinnamon sticks 2 pieces
Bay leaves 2
Ghee 2 tsp
Lime juice of half lemon
Salt

Vegetables:
Peas 1/4 cup
Beans1/4 cup chopped
Carrots 2 cut into small cubes
cabbage 1 leaf cut
lengthwise


For the masala:

Onion 1 chopped
Tomatoes 2chopped
Green chillies 4,5
Garlic 6 cloves
Ginger 1"
Coriander leaves 2,3 tbsp
Mint leaves very few
Garam masala powder 3 tsp

For the preparations:

Onions 2  cut lengthwise
Ghee 1 tbs
Cashew nuts 10, 12
Raisins


HOW TO MAKE:

For 2 cups of rice add 4 cups of water to make firm rice.While preparing rice add cardamom, cloves,bay leaves, lime juice and salt. And keep it aside

Grind onion, tomatoes, green chillies, ginger, garlic, corinader leaves , mint leaves and garam masala  to a very smooth paste.

Heat 1 tbs ghee in a pan, add onions cut lengthwise, and fry for a while. Add cashewnuts and raisins and saute.
Add the ground paste and fry for a while. Now add vegetables stir, cook well ..till done.

Now add this masala to the cooked basmati rice and mix well.

Serve biryani with raita , pickle and papad








POORIS

Pooris are very common breakfast item in South India.  It is prepared with wheat flour or Maida. My family's fav. one...very easy to prepare...

WHAT YOU NEED:

Wheat flour 2 cups
Water  3/4 cup
Salt
Oil for deep frying



HOW TO MAKE:

Take a large mixing bowl, pour some water into it and put salt and stir with finger till it dissolves completely in the water

Then put wheat flour in the bowl and keep mixing, add little water at a time
Make a firm dough,  then knead this till it bcomes smooth.
While kneading add 1 tbsp hot oil and knead again.
Keep if for 15 to 30 mins.

Then devide this dough in to small balls and roll each balls into 5" to 6" circles.

Heat oil in kadahi and deep fry one at a time on both sides.




ONION CHUTNEY

WHAT YOU NEED:

Coconut grated half cup
Onion 1 chopped
Red chillies 3 (fried in lil oil) or green chillies 2
Temarind a small piece
Salt


HOW TO MAKE:

Fry onion in 2,3 tsp of ghee till the color changes into lightly brown color.
Grind grated cocnuts,red chilly or green chilly, onion, a small piece of temarind, and salt all together with little water.
Then transfer this chutny to a serving bowl...

Tastes well with dosa, chappati and poories...





INDIAN GOOSEBERRY OR AMLA GOJJU

WHAT YOU NEED:

Gooseberrys 6
Red chillys 5,6 , Fried in little oil..( add according to your taste buds. If you want more hot put more chillies. My measurement is 1:1)
Asafoetida size of chick peas
Salt



HOW TO MAKE:

Wash gooseberry and boil them till it is tender.
Remove the seeds and grind gooseberrys,  red chillys, asafoetida and salt together with little water.
Transfer to the serving bowl.







Tuesday, 18 October 2011

ROSHGULLA

One more sweet preparation ..:)
WHAT YOU NEED:
WHAT YOU NEED:

Milk 1/2 ltr
Lemon juice
Sugar 1 cup plus1/2 cup water


HOW YOU MAKE:

Boil half ltr milk , remove from heat and put some lemon juice in to it, when curd and whey separates, drain out the whey n put this curd in a cloth till all the water contents go.
Then knead the curd with lil maida,(one tsp) and make round balls.
Make a sugar syrup , when it is hot slid the rasagullas into it and boil for at least 10 mins or till it gets done. And dont allow the syrup get froth.. when it froths put few drops of cold water.,
Don't touch the ball or stir it till it is done, otherwise the ball may break.
After removing from the heat add few drops of rose essence and  keep in the fridge

ICE CREAM WITH FRUITS N NUTS

WHAT YOU NEED:
 Milk 1/2 ltr
 Corn flour 1 1/2 tbsp
GMS powder 1 1/2 tbsp,
 Alginate S4(ice cream stabilizer),1/8 tsp
Vanilla essence 8 drops
8 tbsp of sugar. 1/2 cup fresh cream.




HOW TO MAKE:
 Boil the milk till it bcomes hlaf of the original volume.
In a bowl mix corn flour, gms and alginate powder in a littlel milk.
Then add sugar to the cooled milk and boil it again. add the mixture of cornflour, and powders to the boiled milk and lower the heat and stir it continuosely .
When it bcomes thick turn off the gas, keep stirring i for few minutes.
When it comes to room temprature pour it in a container. and keep in the fridge for few hours.
 After 2,3 hours take it out and add vanilla essence , abt 8 drops and add fresh cream to it and blend it smooth and fluffy.
 Then keep it in the freezer for another 2,3 hours, again take it out and blend the mixture in a blender and add nuts of your choice, almonds, cashews or pistachious bits...then keep it in the freezer for 5,6 hours. while serving  make fruit salad with nendra banana,apple and mango and bits of dairymilk chocolates.

YUMMY ...every one's fav...

BANANAS IN CARAMEL SAUCE

WHAT YOU NEED:
Ripe bananas..3.
Sugar...5 tbsp.,...
Butter..2 tbsp.,
Cinnamon powder..1/4 tsp.



HOW TO MAKE:
                                                                                             
 Heat a Pan over a low flame and melt the butter.
 Add the sugar to this and stir continuously.
Make sure it doesn't burn ,. if u find that it does add some water to it.
Once the caramel has formed add the bananas and coat them in the caramel sauce.
Turn off the flame .
Sprinkle cinnamon powder. and serve with Vanilla Ice cream...

LEMON IN SALT(LEMON KANCHI)

 WHAT YOU NEED:
1.Large size lemon-5,6..
2. Salt - 1 cup
3. green chilies -4,5 finely cut
4. ginger. finely cut abt 1 tbs



HOW TO MAKE:
Wash and clean the lemons and dry them with a cloth.
Cut them in to pieces.
Take a vey lil water along with salt in a vessel and heat it. Lower the flame and add lemon pieces, ginger and green chiliies and boil it for 10 mins on a low heat.
When cool store it in air tight glass container for minimum 2 weeks.
(green chillies also tastes very well)

*It can be stored for years.

ALOO MUTTER....

This goes well with chappati..phulka.
1. Peas 2 cups(fresh)

2. Potatoe 1 big

3.Ginger a piece

4.Onion 1

5.Tomatoes 2 medium

6. Jeera 1 tspn

7. Corinder seeds 2 tspn

8.Garam masala powder 1 tspn

9.Corinader leaves, a small bunch

10.Green chillies 2

11.Chilli powder 3/4 tspn

12. Salt

13. Haldi powder

14. Clove 2

15. Cinnamon piece, a small

16. Cashew nuts , 1 small handful




HOW TO MAKE:


  Wash peas and potaoe. Remove the skin of potatoe and cut it into peices.

Boil both in a vessel with enough water...till done.

Chop onion, tomatoes, ginger and corinander leaves.

In kadhai, put 2 spoons of oil. when hot put jeear, corinader seeds, ginger, clove, cinnamon, cashews  one by one. Then add onion, saute it for few mins. .Add  tomatoes and haldi ..keep a few chopped corinder leaves aside for garnishing and add the remaining into the mix and stir well.

When cool grind  into a fine paste.

Again in kadahi in little oil, put the slit green chillies and fry for a min. Then add the ground mixture to it and fry again.

Add the boiled Peas and potatoe to the masala. then add chilli powder, salt and garam masala powder and mix well.if u want the gravy you can add some water and boil. Decorate it with chooped coriander leaves.

SNAKEGOURD SEED'S CUTLET

 My husband is very fond of snakegourd upkari, so once in a week i prepare this . With the seeds I prepare  very spicy pan cakes...a side dish for lunch.  Tastes good. But my children hate both the preparations that i made .Actually I  also got fed up preparing the same spicy pancake every week. This time
I thought that somehow i will make them eat this. and  they had it...they did not even feel that I'd added it.
Veg cutlet: main ingredient is PODDALE BEE.( seeds of snake gourd). and also added cauliflower,carrot and onion...:))
WHAT YOU NEED:



 1. Poddale bee (snake gourd seeds)1 cup
2. Cauliflower florets cubed 1 cup
3. Carrot ..cut into small cubes half cup
4. Boiled potato 1 small
5. Ginger and garlic
6. Green chiliies 3
7. Onion 1 big
8. Garam masla 1 tspn
9. Salt to taste
10. Bread slices 4 ..for crumbs


Method : make a smooth paste of onion … and make paste of ginger, garlic and chillies . crush the poddale bee ( don’t make a paste) in a mixie.
In a non stick kadahi fry onion paste in a lil oil . add garlic ginger and green chilli paste into it and fry for a while. Then add crushed poddale bees and cook for few mins. Add garam masla also. Remove this mixture into a bowl.
In the same kadahi , in a lil oil fry cauli flower florets and carrot till it becomes tender, then add the mashed potato in to it and mix well.
Then dry roast bread slices, when cool make a powder of it
Mix crumbs of one bread slice into the mixture.
Make cutlets of mixture of vegs and pat this with enough bread crumbs on both sides and shallow fry on a low flame… and eat it with tomato chilli sauce …

Monday, 17 October 2011

CAULI N CAPSI IN BUTTER MASALA

One more recipe of cauliflower...from JAY'S VEG KITCHEN.....

WHAT YOU NEED:

Cauli flower 1,
Capsicum pieces 2 cups,
Spring onion 1/2 cup chopped
Onion 1 chopped,
Tomatoes 2…chopped.
Ginger chopped 2 tsps,
Garlic chopped 1 tabs,
Garam masala 1 tsp,
Chilli pdr 1 tsp,
Kasoori methi, 1 tsp,
termeric pdr…1/4 tsp,
2 cloves, a small peice of cinnamon.


HOW TO MAKE:


Heat 4 tsps of oil, fry onions till transperant. than add cloves and cinnamon piece
 Add ginger, tomatoes and haldi pdr
When cool grind it to a paste.

Fry cauli flwr in a oil till tender and also fry capsi and keep aside
In a pan take a big blob of butter and fry garlic, then add spring onion ..fry for a few mins.
Add vegs to it and  fry again. Add ground masala to the vegs and stir well, add garam masala, chilli powder, kasoori methi and mix well…turn off the fire , again add some butter on the top…





GOBI MASALA

Here we get a lot of cauliflowers; and I never miss this vegetable. Whenever I open the fridge, I always find atleast 1 floret of the cauliflower. And, hence I try out a lot of curries with it and invent new recipes too. However, I always find its raw smell very irritating. How much ever I cook it, it never seemed to go. But then I had a breakthrough. One day I shallow fried it before using it in a curry; and voila, there was no smell... i thought i had discovered something; only to later on find that the great chefs have been using this technique for ages...

WHAT YOU NEED:
 Cauliflower 1,
Big onions 2
Tomatoes  2,
Ginger 2' piece,
Garlic abt 8,9 cloves
Termeric powder,
A piece of cinnamon,
Cloves 2,3
Jeera 1 tsp,
Coriander seeds 2 tsp ,
Green chillies 2
A bunch of coriander leaves.
Chilli powder 1/2 tsp,



HOW TO MAKE:



Chop one onion, tomatoes, ginger, garlic.
In a kadahi, fry jeera, add cinnamon and cloves, garlic, ginger, coriander seeds.
Fry onions till transparent , add tomatoes, terneric, chopped coriander leaves n fry for a while. (preserve 2,3 tsps of coriander leaves for garnishing)
When cool make a paste of it..

Cut the flower and put them into salt water for 15 mints. After draining out the water, fry cauliflower in oil till it becomes tender. Make a thin slices of another onion. Again in kadahi , fry this onion slices , slit green chillies.. Add cauliflowers stir for a minute.
Then add ground paste and some water, mix well. Add chilli powder n salt…in the end decorate with finely chopped coriander leaves…
This curry goes well with chappatis, phulkas, or rotis






Saturday, 15 October 2011

HORSE GRAM WITH BANANA STEM...(KULITHU+GABBO) GHASHI

This is one of the fav,  KONKANI preparations. The tender banana stem and horse gram makes the curry wonderful. It is little spicy. Plus you get a very good flavour of garlic seasoning. Teamed with rice, it makes delicious meals...

WHAT YOU NEED:




Horse gram  1/2 cup
Cubed Banana stem 2 cups
Grated coconut 3/4 cup
Red chillies  7,8 ( fried in little oil)
Temarind  a small marble size
Garlic cloves 8,9
Salt to taste.



HOW TO MAKE:
Wash horsegram and banana stem  and cook this  in a cooker for 15 mins with enough water( the level of the water should be above the grains)
Grind coconut, red chilly and temarind adding little water to a smooth paste.
Add this masala to the cooked hrosegram and banana stem. Add salt.
Heat this on fire. and boil till it gets bubbles.
Heat 2,3 tsp oil in a small pan, when hot add crushed garlic with skin.saute it till it changes the color to dark brown.
Pour this on the curry......


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