Wednesday, 30 November 2011

MALTA LEMON /EED / BADGAPULI PICKLE



MALTA LEMON




Malta lemon is basically very bitter in taste. When I was small my grand mother had prepared its pickle for my grand father as he was ill and he had just recovered from fever. My granny thought this lemon would help him get back his taste. My grand father never liked this fruit, but granny used to force him to have this. I always wondered why he was so reluctant to have this pickle. I got to know when I licked  my finger dipped in this pickle.
Now I have tried Malta lemon's pickle, but it is not that bitter. It really enhances the taste of your lunch or dinner. This pickle goes especially well with Paje.


CHOPPED MALTA LEMON






WHAT YOU NEED:


Malta/wild lemon 2
Crystal Salt 1 cup ( small tea cup)
Red chillies (whole) 55 nos.
Mustard seeds 1 tbsp
Hing/ asafoetida 3 pieces (3 kabuli chana size)


MALTA LEMON PICKLE




HOW TO MAKE:


Wash malta lemon and wipe with clean cloth.
Cut into small pieces. Then apply salt and keep in a vessel for 2 days, in between shake the vessel so that the salt will completely dissolve in it. 


Powder red chillies, mustard seeds and asafoetida. 
Mix chilli powder and Malta lemon pieces very well. Add little warm water and mix again.











BANANA HALWA





BANANA HALWA



WHAT YOU NEED :


Bananas 2 very ripe ones
Sugar 3/4 cup
Ghee 1/4 cup


HOW TO MAKE:


Peel off the skins of banana and make a smooth paste of it.


Transfer this paste in a nonstick kadahi. Keep on the fire and keep stirring for few minutes.
Reduce the heat. Add one tbsp of ghee and continue stirring till the paste changes to blackish color.
Add sugar and ghee. Keep stirring till the paste become bit hard.


KEPT FOR COOLING




NENDRA BANANA HALWA


Spread some ghee on a plate and pour halwa mixture. 
Apply some ghee on the spatula and spread evenly.
Cut with knife to your desired shapes.
Allow it to cool down.







Tuesday, 29 November 2011

MIXED VEG IN COCNUT MILK / VALVAL

This is one of the popular dishes from Konkani household. This is my father-in-law's fav curry.  He had requested me to prepare this many times and I had obliged too. When I prepared this yesterday, we all remembered him very much as he left us an year ago. Whenever he had it, he always used to say...'Wah! What a curry..' I hope you also will say Wah!!!!




MIXED VEGES IN COCONUT MILK




WHAT YOU NEED:
Pumpkin 3/4 cup
Long beans(Alasnado) 3-4 (cut into 2' long)
Yam , 1 inch cubes, 4-5
Potato, 1' cubes, 4-5
Sweet potato 1"cubes, 3-4
Bottlegourd, 4-5 cubes
Tender cashews 7-8
Green chillies 4
Curry leaves 5-6
Asafoetida a little, dissolved in little water
Salt
Coconut 1/2( Prepare 1 cup thick and 1/2 cup thin coconut milk)


VALVAL






VALVAL, MY FATHER-IN-LAW'S FAV.


HOW TO MAKE:


Wash all the vegs and cut all in one inch cubes.
Put all the vegs in a vessel and add slit green chillies and salt.
Pressure cook these vegs without water for 15 minutes. Allow it to cool naturally.


Take out the veges and keep on the fire in thin milk. Stir the veges  carefully. Then pumpkin pieces will become like paste and the curry becomes thick. The curry should be a little thick, but see that not all the pumpkin pieces dissolve in the curry.
Add thick milk, asafoetida, curry leaves and stir carefully. Switch off the burner.


A side dish

Monday, 28 November 2011

BUTTER PANEER MASALA


BUTTER PANEER MASALA


WHAT YOU NEED:

Paneer cubes 1' about 12-15
Onion 1 big
Tomatoes 2 big
Corinader powder 1 1/2 tsp 
Cumin/jeera powder 1 1/2 tsp
Turmeric a little
Dried fenugreek leaves 1 tsp
Ginger paste 2 tsp
Garlic paste 1 tsp
Red chilli powder 1 tsp
Salt to taste
Butter 2 tbsp
Cream 1 cup
Water 1 cup 

SOFT PANEER CUBES IN BUTTER MASALA



HOW TO MAKE:

Keep paneer cubes in warm water for sometime. 


Chop onion and make a smooth paste of it.
Wash tomatoes, chop and make paste.


In a kadahi put 2 tabsp of butter and melt.
Add ginger and garlic paste in a melted butter and saute for few mins.
Add onion paste and fry till it changes the color.
Put coriander powder, jeera powder, haldi powder and mix well.
Add tomato paste and cook for few minutes.
Then add paneer cubes, mix well with the masala and add red chilli powder, salt and 1 cup of water.


Cover the lid and let it cook for nearly 5 to 10 minutes or till paneer become soft.
Add fresh beaten cream, mix and cook for few more minuts.

Garnish with dried fenugreek leaves.


Very good combination with Fried rice. It can also be eaten with chappati or phulkas.








Saturday, 26 November 2011

BEET DESSERT

I had a really good reason to make some sweet desserts today. Today, 26th November is my dear sister's wedding anniversary, a happy and great day for all of us. With lots of love and affection I have prepared this Dessert for her and her husband, a lovely couple.


BEET DESSERT


WHAT YOU NEED:


Beetroot grated 4 1/2 cups
Thick Milk 1 cup
Ghee 1 tbsp
Sugar 1 1/2 cups
Cashew bits 1 tbsp


YUMMIEST!!!




HOW TO MAKE :


Heat a nonstick kadahi. Add grated beetroot and let it boil on low heat till all the water contents go.
When it is completely dry then add thick milk. Let it boil till milk evaporates. Stir occasionally. 
Add sugar and stir till it becomes dry or its color changes into black. 
Add ghee and cashews and keep stirring till it becomes little hard.


Serve cold in a serving bowl.







Friday, 25 November 2011

TOMATO RASAM







WHAT YOU NEED:


Tomato 1
Turmeric 1/4 tsp
Tamarind paste 2 tsp
Asafoetida little dissolved in little water
Water 4 cups
Rasam powder 2-3 tbsp
Salt


For the seasoning:


Mustard seeds 3/4 tsp
Curry leaves


For garnishing:


Coriander leaves finely chopped 2 tsp




HOW TO MAKE:


Wash tomato and chop.
In a vessel add 4 cups of water and put chopped tomatoes and boil.
Add turmeric powder and tamarind paste to it and let it boil till tomato pieces are soft.
Add rasam powder, asafoetida and salt. Boil it for few minutes.


Heat a small pan with little oil.
Add mustard, when it splutters add curry leaves. Pour this seasoning on the Rasam.


Finally add coriander leaves. Serve hot with steamed rice. 

Wednesday, 23 November 2011

RAS MALAI



RAS MALAI , ORIGINALLY FROM ORISSA
I adapted this recipe from INDIAN EXPRESS...I have done some variation..


WHAT YOU NEED: (makes 6)


Milk 1 ltr
Vinegar 1 tbsp
Water 1cup
Sugar half cup
Saffron a little, dissolved in little milk
Cashew nuts /pishtachio/almonds 8-10 


RAS MALAI, A MILK BASED DESSERT




HOW TO MAKE:


Boil half ltr milk. When it is boiling add vinegar till paneer is separated.
Switch off the burner and cover the lid for few min with a lid.
Strain the water away through a muslin cloth.
Remove the excess water by hanging it or keeping  weight on the paneer for few hours.
Remove the paneer from the cloth and knead it ( for 10 mins) till soft dough.
Divide the dough into equal parts  and make round balls, flatten a little.


In a pressure cooker, add 1/4 cup sugar and 1 cup water. Let it boil
Put the paneer balls in and cover the lid. Pressure cook till 1 whistle.
When it cools down, remove the paneer balls and keep aside.


Making of Malai, cream.....


Take the remaining 1/2 ltr milk in a thick bottomed vessel or kadahi and boil it.Remember to keep stirring the milk, or it will stick to the bottom and give a burnt flavour. Simmer on low flame and cook till it reduces to 2/3 of original volume. 
Add 1/4 cup sugar and saffron and mix well.
Add paneer balls in the milk cream and cook for another few more mins.
Decorate with Cashew bits or almonds or pistachio...as per your choice. I added cashew bits.


Serve cold.













CHIKKO MILK SHAKE

A very refreshing drink...any time...My kids fav, too...


WHAT YOU NEED:

Chikkoos 3 ripe one
Milk 1 1/2 cups
Water 1/2 cups
Sugar to taste



HOW TO MAKE:

Wash chikkoos, peel and deseed.
Blend chikkoos, milk, sugar.
Add water if the Milk shake is too thick.
Serve chilled in long glasses...


Tuesday, 22 November 2011

POTATO/ALOO PARATHA



ALOO PARATHAS

A very good and healthy breakfast item. 


WHAT YOU NEED:


For the dough:(makes 13)
Wheat flour 2 cups
Water
Salt
Ghee 2-3 tsp



YUMMY WITH CAULI CAPSI CURRY






For the filling:


Potatoes 3  boiled, a little bigger ones
Onion 1 chopped
Green chillies 5 medium size
Ginger 1 inch piece
Garlic 4 cloves
Garam masala 1/2 tsp (optional)  
Salt
Coriander leaves a small bunch. finely chopped



ALOO PARATHAS




HOW TO PREPARE:


Put  salt and  little water  in a mixing bowl.
Add wheat flour and mix it, adding water to make a chappati dough.
Knead the dough well. Add ghee to the dough and knead again. Dough will become very soft after adding ghee. Keep covered for one hour.


Grind chopped onion, chopped ginger, garlic and green chillies to a fine paste.
Peel the potatoes and mash well. keep aside.


Heat the kadahi and put a little oil, when hot add ground paste.  Add salt and garam masala .    Saute it till the raw smell disappears.
Add mashed potatoes and combine well with the paste. Remove from the heat.
Mix  chopped coriander leaves. 


Now take the dough. Divide it into 13 balls.
Also make 13 balls from Aloo masala.
Roll each wheat flour ball into a small  poories. 
Then keep each aloo balls in the center of each pooris and cover carefully. Flatten a little, apply some wheat flour and roll again to make a big parathas.


Heat tava, grease well and roast well on both sides. 
It goes well with any north Indian curries.  I had prepared Cauli n Gobi curry.  This is yummy I swear..













Monday, 21 November 2011

BEET+CUCUMBER JUICE

One more drink for health conscious people....a healthy drink...

WHAT YOU NEED:

Beetroot 1 
Cucumber 1/2
Sugar to taste
Basil leaves 5
Water 1 1/2 cups
Ice cubes 



BEETCUCU JUICE



HOW TO MAKE:


Wash Beet and Cucumber and peel  off the skins.
Chop and blend beet, cucumber, sugar, basil leaves with some water.
Sieve and add water to make thin
Pour in long glasses and serve cold with ice cubes

Sunday, 20 November 2011

ORANGE+CARROT JUICE

This juice is my husband's  contribution  to my blog Jay's veg kitchen.. 




WHAT YOU NEED:

Oranges 2
Carrots 2
Sugar as per taste.. I always like fruit juices without sugar
Water 1 cup
Ice cubes  
Basil leaves






HOW TO MAKE:


Peel the skin of oranges and remove the seeds.
Wash and chop carrots roughly.
Blend oranges and chopped carrots with  sugar and water. Sieve.
Pour  juices in  long  glasses and serve with ice cubes and besil leaves





Saturday, 19 November 2011

TINGALVRE AND BAMBOO SHOOTS GHASHI



TINGALVRE AND BAMBOO GHASHI


WHAT YOU NEED:

Tingalvre 1/2 cup
Bamboo shoots 10-12 pieces 
Red chillies 7, fried in little oil
Coconut grated 2 big handfuls
Tamarind, a size of a small marble
Garlic cloves 9-10
Oil 3-4 tsp
Salt to taste


THINGALVRO






BEFORE SEASONING .........


HOW TO MAKE:

Wash and soak tingalvre for 1/2 an hour. 
Pressure cook tingalvre and bamboo shoots cook for 15 to 20 minutes after the first whistle. I never soak tingalvre and  pressure cook it for 15 minutes. Some of my friends say they soak it for minimum 2-3 hours as it needs more time to cook.
Let the  pressure cooker cool down naturally.  

Grind coconut gratings, fried red chillies and tamarind to a very fine paste. 


Keep boiled tingalvre and bamboo shoots with little water on the fire and add salt. Let it boil for few minutes.


Then add ground masala to the tingalvre  and bamboo. Add a cup of water and stir well. If the gravy is thick add some more water.
Allow it to boil for few more minutes. Switch off the burner.


Heat  a small pan with oil. Crush the garlics and add to the hot oil. Saute it till it turns brown.


Pour this seasoning on the ghashi. 


This curry goes well with rice.



















Friday, 18 November 2011

LONG BEANS/ ALASANDE/ PAYAR UPKARI



ALASANDE

ALASANDE UPKARI
WHAT YOU NEED:


Long beans 1/2 kg 
Red chillies 4
Mustard seeds 1 tsp
Salt to taste 
Oil 2 tsp


HOW TO MAKE :
UPKARI IN DIFFERENT SHADE



Wash and cut long beans in 1 inch pieces.


Heat kadahi with 2 tsp of oil.
Add mustard seeds to it, when it splutters add broken red chillies.
Fry for 2 mins.
Add pieces of long beans and one glass of water.
Allow it to cook till done. I always perfer half boiled veggies than  over cooked veggies.


A side dish.






Thursday, 17 November 2011

BUNS ROTTI

BUNS ROTTI



One of the popular breakfast in South Kanara distt is . When I was a kid I used to love this because of its sweetness. It is my mother in law's fav item and  she was never tired of making them. I remember eating lots of buns when I came here as a bride  as it was a popular Menu at Sree Vignesh. There was also Phoa or Upma/Uppittu  accompanying the Buns. I am sure kids would love this preparation

WHAT YOU NEED:
(makes 24 pieces)

All purpose flour/ Maida  1 1/2 cups
Sugar 8 tsp
Banana, over ripe, 1
Salt
Soda bi carb a little
Butter milk to make dough
Oil to fry

MY KIDS' FAV


HOW TO MAKE :

Sieve maida, soda bi carb and salt together.
In a little warm water  melt the sugar, mash the banana and add.
Add maida in the sugar water and  slowly adding butter milk prepare a soft dough, like chappati dough.

Keep this dough covered for 4-6 hours. ( I kept this dough overnight, it came out so soft and fluffy)

Divide this dough in to 24 parts and make small balls.
Roll out each ball applying some maida, in to 4-5 inch diameter, like poories but thick ones. Otherwise the dough will stick on both the roller and board.

Heat kadahi with enough oil. When it is hot, fry the rolled  poories one by one. When you slide the poori in a hot oil, just press the poori inside the oil, several times with the spotted spoon, it helps the poori to become puffed.
Take out the poories with spotted spoon and place them on a tissue papers.











Wednesday, 16 November 2011

COCONUT APPLE'S GULAB JAMOON

There still were so many coconut apples in the fridge and i dint feel like discarding them simply. I let my mind wander till I got satisfied with my new idea. My hubby requested  me many times  to take off this rubbish from the fridge as it consumes a lot of space. Today I prepared whats is my newest creation from Jay's veg kithcen...


COCONUT APPLE




WHAT YOU NEED:


Coconut Apple 3
Cornflour  3 tbsp
Sugar 1/2 cup
Water 1/2 cup
Rose essence a little
Ghee to fry the jamoons
Cashew bits 2-3 tsp
Cardamom powder a little


GULAB JAMOON 






HOW TO MAKE :


Wash the coconut apple and chop.
Grind it to a fine paste. 
Add 3 tbsp of cornflour to the paste and mix well.
Add Cashew bits and mix well. The paste will not be firm as coconut apple contains lot water.


Heat ghee in kadahi
Make small balls and fry in batches on simmer. Be careful while turning the balls, it may break because of its softness. Fry till golden color. Do not over fry, it may taste bitter.


Boil sugar and water together and make syrup of it. 
Add rose essence and cardamom powder.
Put the balls in sugar syrup and keep in the fridge for at least an hour.


Tastes good...





OATS SEMOLINA PANCAKE

Healthy Breakfast item here...I love this...:))

WHAT YOU NEED:

Oats 11/2 cups
Semolina 3/4 cup 
Coconut grated 1/2 cup
Green chillies 4
Ginger 1' piece
Coriander leaves a small bunch, chopped
Salt to taste.




HOW TO MAKE :


Grind green chillies,ginger, coriander leaves and salt together coarsely.


In a vessel put oats, rava and ground chilli paste, add some water and make thick batter.
Add coconut gratings to the batter and mix well. Check the consistency, if it is too thick add required water.


Heat the tava and grease well. Pour a ladle full of batter on the tava and spread thickly. Cover the lid.
Open the lid after 2 mins and turn the pancake upside down  and put little oil around it and roast well.


Good healthy breakfast item, goes well with butter.








Tuesday, 15 November 2011

MADGANE

 This is one of our fav payasu from Jay's veg kitchen and loved by Konkani people. Whatever the function or festival be, my daughter Driti's first request is ' Mom , plz prepare Madgane today'. I am also very happy to oblige because it is easy to prepare in no time.


WHAT YOU NEED: 

Chana dal 1/2 cup 
Jaggery 10-12 pieces ( here I get   jaggery in the form of 1 1/2 inches cubes in the market)
Coconut  3/4 grated( prepare 11/2 cup thick and 1 cup thick milk)
Cardomom powder 1 tsp
Cashew bits 1 tbsp
Raisins 1 tbsp
Ghee 1 tsp to fry cashew nuts and raisins 
Rice powder 2-3 tsp


CHANA DAL MADGANE




HOW TO MAKE:


Wash and pressure cook chana dal and 1 cup thin milk together.
Cook for 15 mins after the first whistle.
Open the lid when cooker is completely cooled down.
Put boiled chana dal in a vessel and keep on the fire. 
Add jaggery pieces to it and allow it to dissolve completely.
When the mixture is boiling add thick coconut milk.
Switch off the burner.
Heat 1 tsp ghee in a small pan.
Add cashew bits and fry till it is golden color. Take them out.
Add raisins and fry till they puff up.


Garnish the chana madgane with fried cashews, raisins and cardamom powder.


If you find the madgane is very thin then add rice powder paste to it while
boiling.

It tastes wonderful, serve it in a bowl hot  or cold.


EGG PLANT MASH /VAINGAN BAJJI

WHAT YOU NEED:

Egg plant 1 medium
Green chillies 3( as per  taste, if you  want more spicy you can add 1 more chilli)
Onion 1 small
Bilimbis 3-4 medium size / Tamarind a small piece
Salt to taste
Coconut oil 1 tsp

VAINGAN BAJJI




HOW TO MAKE:

Apply oil on egg plant and roast it on the direct flame, on low heat.
Peel off its skin and cut in big cubes.
Boil them in some water along with chopped bilimbis or tamarind.
Grind green chillies and salt coarsely.
Mash egg plant and bilimbis.
Chop the onion finely.
Mix boiled egg plant, finely chopped onion and ground chillies.
Sprinkle 1 tsp coconut oil on the egg plant mix.

This tastes awesome, a side dish.


Monday, 14 November 2011

DRUMSTICK LEAVES PANCAKE/ MASHINGA PALLE SANNA POLO

WHAT YOU NEED:

Rice 1/2 cup
Red chillies 7-8
Tender Drumstick leaves 1 cup
Cumin seeds 1/2 tsp
Salt

FOLDED SANNA POLO


SPREAD OUT SANNA POLO


HOW TO MAKE:

Wash and soak rice for nearly 1 hour.
After 1 hour drain the water from rice and keep aside.
Wash drumstick leaves and chop finely.
Grind Rice, red chillies and salt together, adding little water.
Transfer this batter to a big vessel and add chopped drumstick leaves and mix well. Add some water so that it has the consistency of dosa batter.
 Heat tava, grease well with oil. Pour a ladle ful of batter on tava and spread it thin or thick as per your like.
Fry well on both the sides on moderate heat.

A side dish.




PARIPPU VADA / TINGLAVRE CHETTE AMBODO

Any time ...it is yummy...:))

WHAT YOU NEED:

Tingalvro 1/2 cup
Chana dal/ Bengal gram 1/2 cup
Udad dal
Red dry chillies 3-4
Asafoetida a little
Green chilli 1
Ginger a small piec
Curry leaves 1 sprig
Coriander leaves 2 tsp
Onion 1 small  chopped
Salt



HOW TO MAKE:

Crush the tinglavre seeds in mixie.
Soak all the dals in water for 2 hours
Drain the water from dal and keep aside.
Grind red chillies, asafoetida, salt in mixie, then add dals and again run the mixie for 1 to 2 minutes, to a coarse paste.
Transfer this ground coarse paste to a big bowl.Add chopped curry leaves, coriander leaves, finely chopped ginger and chopped onion to the paste and mix well.

Take enough oil in kadahi and heat it. Take a small portion of the dough, prepare small balls and flatten a little and fry them in the hot oil. fry well on the  both sides till crisp.

It can be eaten along with tomato sauce.













SWEET MANGO AND CORIANDER GOJJU

WHAT YOU NEED:

Ripe mango pulp 1 cup
Coriander leaves  1/2 cup
Green chillies 2-3
Tamarind, small marble size
Jaggery 2-3 pieces
Salt to taste



HOW TO MAKE:

Grind all the above ingerdients to a smooth paste.
Transfer this to a serving bowl.

For the seasoning you need:

Mustard seeds 1/2 tsp
Curry leaves 4-5

Heat a small pan with a tsp of oil. Put mustards, when it  splutters add curry leaves and  pour this seasoning on the mango coriander gojju.

A side dish.









RAW MANGO GOJJU

One more recipe from my Mother-in-law that is Raw mango gojju. You will get the taste of sourness, spiciness, salty at the same time, it keeps tingling your taste buds. My husband's favourite gojju. He also likes to add 2 teaspoons of gojju in the spiced buttermilk and add soda water into it and drink after his meals. He loves to share his recipe to all our guests and they all loved this drink and asked for more also.


WHAT YOU NEED:


Raw mango 1 medium
Green chillies, 4-5 medium size
Asafoetida, size of a pea
Salt to taste

RAW MANGO GOJJU


RAW MANGO GOJJU

HOW TO MAKE:

 Wash and Peel the skin of  mango, cut them in to pieces and boil them in water till soft.

When it is cool, grind it along with green chillies, salt and asafoetida. Or You can just grind chilli, salt and asafoetida and just squeeze cooked raw mango into it with your hand. 

Take this gorund mango in a serving bowl and add required water to it and mix well.

A side dish which is spicy,sour and salty...


Friday, 11 November 2011

SWEET N HOT COCONUT APPLE BUTTER MASALA

Here we get lots of coconuts in our garden, but  very difficult to get single coconut climber. The coconuts started getting dried and falling off on its own. Most of the fallen coconuts had already germinated and little coconut shoots had grown out of the husk. When opened we found seeds inside, we call it MUNGO, a spongy mass inside the coconut, tastes nice.
This time we got about 10, 15 such seeds; called COCONUT APPLE. Today I simply tried a dish made of it and I thought of sharing with you all. It is very delicious and goes well with chappatis and phulkas....

COCONUT APPLE




WHAT YOU NEED:

Coconut apple 3.4
Onion 2 ( 1 big and 1 small)
Tomato 1 big
Cumin seeds 1/2 tsp
Coriander seeds 2 tsp
Cloves 2
Cinnamon 1 small piece
Chana masala / garam masala 1 tsp ( here I added chana masala)
Red chilli powder 1/2 tsp
Black pepper 5,6
Cashew nut bits 1/2 tbsp
Ginger finely chopped 2 tsp
Garlic finely chopped 11/2 tsp
Salt to taste

HOW TO MAKE:

First wash coconut apple and cut into cubes.
Boil the cubes in little water till it shows its spongy  structure. Strain the water and keep aside. Preserve that strained water for adding to the curry later.

For the masala:
Chop one big onion, tomato and 1 tbsp of chopped coconut apple.
Heat kadahi and put 2-3 tsp of butter. When it is hot add cloves, cinnamon, pepper and fry for a min.. Then add jeera, coriander seeds and chopped onion. Fry  till onion changes the color. Then add chopped coconut apple and chopped tomato, saute till tomato becomes mushy.
Once it is cooled grind it to a fine paste and keep aside.

SWEET N HOT COCONUT APPLE BUTTER MASALA


The making of curry:

Take a small onion and cut lengthwise.
Take 3 tbsp of butter in kadahi and heat it. When hot add bits of garlics, ginger and fry for a minute.
Add onion slices and fry till onions change the color.
Add cashew bits and saute another few more minutes.
Then add ground masala and fry till it is done.
Then add boiled coconut apple pieces and combine well with the masala and add that strained water to the curry. Now add chilli powder, chana masala, salt and mix well. Allow it to boil for few minutes.
In the end pour slightly beaten fresh cream on the masala curry.

It is bit sweet and spicy too. Very good combo with chappatis and phulkas.



















Thursday, 10 November 2011

KAJU+BEET BURFI

I have a sweet tooth, if and when  the sweets contain  lots of nuts. I got this recipe from my friend Shyamala Kini who is a  great cook herself. When I got the recipe, I immediately hopped in Jay's Veg Kitchen and started preparing the Burfi with a little variation. Yes, I agree that the look of the burfi has not  come out perfect. I hope, all I need is some more practice and patience. But believe me the taste is awsome with the delicious aroma of cashews....

WHAT YOU NEED:

Cashew Nuts 1 cup
Beetroot, grated finely 1 cup
Besan 1cup
Sugar 1 cup
Ghee 1/2 cup
 A SMALL HEAP OF KAJU BEET BURFI
A SPREAD OF KAJU BEET BURFI


HOW TO MAKE:

First powder the cashew nuts to a very fine powder.
In a non stick kadahi, fry besan with little ghee till you get the aroma. Then keep aside.
In the same kadahi, add sugar and very little water and allow it to boil.
Stir till it gets one thread consistency. Then add powdered cashew, finely grated beetroot, besan  and ghee and mix well. Stir it continuously till it becomes hard.
Apply some ghee on a plate and spread this mixture and allow it to cool down.
Once it cools down cut  it with knife  to your desired shapes.





BLACK EYED PEAS BENDI

 Here is one more hot and spicy dish of Konkani people...

WHAT YOU NEED

Black eyed peas 1/2 cup
Red chillies 8,9
Coconut 1 tbs or one hand ful
Tamarind  size of  a gooseberry
Salt
Asafoetida size of chick pea
        SORRY FOR THE BLURRED PIC, I 'VE TO BEAR WITH THIS CAM TILL I GET A NEW ONE                                 
BLACK EYED BEANS


BLACK EYED PEAS BENDI


HOW TO MAKE:

Wash and pressure cook black eyed peas for 15 minutes.
Fry red chillies in little oil.
Grind coconut, red chillies, tamarind to a fine paste.
Add this masala to the boiled black eyed peas and add salt.
Boil this mixture for few minutes.When it starts boiling then add asafoetida, dissolved in a half tsp of water.
Mix thoroughly and swtich off the burner.
It goes well with rice.







.




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