Monday, 29 June 2015

CHILLY GOBHI FRY

This is a very easy recipe, in just 10 to 15 minutes you can make this Chilly gobhi fry. I have tasted this in a restaurant many times. I found the same taste in my recipe. If you want more spicy you can add black pepper powder.
CHILLY GOBHI FRY


WHAT YOU NEED:

Cauliflower - 1 small

Onion - 1 big

Tomato - 1 big

Green chilly - 4-5

Ginger - 1 inch piece, chopped

Garlic pods - 3-4, finely chopped Cumin seeds/ Jeera - 3/4 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Oil - 3 tbsp + for frying

Coriander leaves - 1 small bunch, chopped
CHILLY CAULIFLOWER FRY

CHILLY CAULIFLOWER FRY!

HOW TO MAKE:

Cut cauliflower in to small flowers. or chop.

Immerse in salt water for 15 minutes. Drain. 

Wash cauliflower again with clean running water. Drain and keep aside.

Cut onion and tomato in small pieces.

Cut green chilly half inch pieces.

Now Heat 3 tbsp oil in kadahi. Splutter cumin seeds, add ginger, garlic and chopped green chillies.

Immediately add onion pieces, stir for few secs, then add tomato pieces. Stir for few minutes.

Now add turmeric powder, garam masala powder and salt, mix well. 

Simultaneously heat enough oil in another kadahi, when it is hot add cauliflower pieces and fry well till they are little brown in color.

Remove browned cauliflowers from the hot oil and put in the masala mixture. Stir well so that all the masals coated well with the cauliflower bits. 

Finally add chopped coriander.

Serve Chilly Gobhi Fry with Roti / Chappati/ Pulkas.



Sunday, 28 June 2015

MELON HARSHALE

Harshale is GSB dish, made of mainly banana and coconut milk. On Ashtami day Banana Harshale along with Phova is offered to Shri Krishna. My mother in law used to prepare this every year on Ashtami Day. Today I prepared Harshale with Melon fruit, different and tasty! 
MELON HARSHALE

WHAT YOU NEED:

Melon : 1 

Coconut milk from - 1 coconut (thick)

Jaggery - to taste, powdered ( about 7-8 pieces)

Cardamom powder - 1 tsp
CLOSE VIEW OF HARSHALE

MELON HARSHALE SERVED IN BOWL

HOW TO MAKE:

Wash melon, then peel the skin, cut in cubes.

In a vessel add melon, pieces, coconut milk, jaggery powder, then squeeze the melon with your hand.

Finally add cardamom.

Refrigerate the Melon harshale till it is chill.

Serve in bowls.


INDIAN GOOSEBERRY SQUASH / AMLA SQUASH

INDIAN GOOSEBERRY SQUASH


WHAT YOU NEED:

Gooseberries - 20

Ginger - 1 inch piece

Sugar - 2 1/2 cups

Water - 1 cup + 1 cup
AMLA SQUASH



GOOSEBERRY SQUASH

HOW TO MAKE:

Wash gooseberries well. Then Pressure cook the berries in 1 cup of water for 15 minutes.

Once the cooker is cooled open the lid and take out the vessel.

Remove the seeds and keep the water for grinding.

Grind the pulp along with ginger to a very fine paste. Add gooseberry water while grinding.

Now strain the paste through a strainer. I got 2 cups juice. So I used 2 1/2 cups sugar.

Make syrup with 1 cup water and 2 1/2 cups sugar. Strain the syrup through a strainer. 

When the syrup is cooled add gooseberry juice to it. and stir well.

You can add preservatives if needed. ( KMS powder 1/8th tsp).

Keep in the refrigerator.

While serving take 1 part syrup and 3 parts water,  add a few ice cubes.


Friday, 26 June 2015

GREEN CHILLY SAUCE

Here we get good varieties of green chillies in a very reasonable price in the market. This time I got more than enough green chillies. I know that if I keep it in the fridge also it wont last for long due to rainy season. I was thinking how to use it the best way without wasting a single chilly. Yes, I could make so many things like Chilly pickle, can be kept in vinegar or chilly sauce. I saw this recipe in some blog, found it easy, made some changes in my recipe. Here it goes the recipe....
GREEN CHILLY SAUCE

WHAT YOU NEED:

Fresh green chillys - 20

Garlic cloves - 4-5, chopped

Onion - 1/2, chopped

Vegetable oil - 1 tsp

Salt - 1/2 tsp

Vinegar - 1/2 cup

Water - 2 cups

Sugar - 1/2 tsp
GREEN CHILLY SAUCE


HOW TO MAKE:

Wash green chillys under the water. Cut in pieces.

In a vessel add oil, garlic , onion, salt, sugar and chopped green chillies.

Add 2 cups of water and cook till the chillies are soft or till all the water contents evaporates.

When it is cooled grind to a very fine paste, add vinegar while grinding.

Store Green chilly sauce in a clean, dry jar. It will last for 6 months if you keep in the refrigerator.


Thursday, 25 June 2015

CHOCOLATE BANANA MILK SHAKE

CHOCOLATE BANANA MILK SHAKE!


WHAT YOU NEED:

Milk - 2 cups

Chocolate ice cream - 3/4 cup

Banana - 2, chopped

Sugar - 4-6 tsp
CHOCO BANANA MILK SHAKE

Add caption

HOW TO MAKE:

Blend all the above in a blender to smooth and fluffy.

Chill it

Serve in Glasses with ice cubes on top.





MUSHROOM MASALA

MUSHROOM MASALA


WHAT YOU NEED:

Button Mushrooms - 200 grams / 12-15

Onion -1, chopped

Tomatoes - 2, ( chop 1 1/2 and cut 1/2 lengthwise to 3-4 pieces, for garnishing)

Ginger - 1 inch piece, chopped

Garlic - 3-4, chopped

Cardamom pod - 2

Clove - 2

Cinnamon / Dalchini - a small piece

Cashewnuts - 1 handful

Mace / Javitri - a small piece

Pepper corns - 8-10

Red chilli powder - 1 tsp

Cumin seeds - 1/2 tsp

Garam masala powder - 1/2 tsp

Salt - to taste

Coriander leaves - 1 tbsp chopped
MUSHROOM MASALA

HOW TO MAKE:

Immerse Mushrooms in boiled water for 5 minutes. Drain and wash with cold water.

Remove its dirt and peel the skins. Wash again and cut, keep aside.

Now heat 2 tbsp oil in kadahi.

Add ginger, garlic,cardamom, clove, cinnamon, mace, pepper corns and cashew nut one by one. Stir for few secs.

Then add onion, stir till they are translucent.

Add chopped tomatoes and stir till it becomes mushy. Allow it to cool

Once it is cooled grind it to a fine paste.

Now heat 2 tbsp oil in kadahi.

Splutter jeera, then add masala. Fry masala till the oil separates from the masala.

Add garam masala powder, red chilly powder and salt to it, mix well.

Now add cleaned  mushrooms, mix thoroughly in the masala. 

Add one cup of water and allow to cook mushrooms. 

Finally add coriander leaves.

Serve Mushroom Masala with Rotis, chappatis and Naans.

JEEV KADGI / BREAD FRUIT IN GINGER ONION MASALA

BREADFRUIT IN GINGER ONION MASALA


WHAT YOU NEED :

Bread fruit -  2 cups, cut in to cubes

Ginger - 1 inch, chopped

Onion - 1 small, chopped

Grated coconut - 4 handfuls ( half coconut)

Red chilly - 4 ( roasted in little oil)

Tamarind - a small piece

Salt - to taste
JEEVKADGI ALLE PIYAVA GHASHI

HOW TO MAKE :

In a vessel put breadfruit pieces , ginger and chopped onion. Cook till breadfruit is soft.

Then Grind grated coconut, tamarind, red chilly along with little water to a fine paste.

Add ground masala to the cooked bread fruit and salt. Mix well. 

Add some water if you need gravy. Allow to cook for a few more minutes.

Serve Bread fruit ginger onion masala along with steamed rice.

ALVAMANDE /ARBI CUTLET

ARBI CUTLET


WHAT YOU NEED:

Alvamande /Arbi - 4-5 ( boiled, peeled and mashed)

Beetroot - 1 ( boiled, peeled and mashed)

Onion - 1 medium ( chopped )

Coriander seeds - 3/4 tsp

Cumin seeds - 1/2 tsp

Ginger - 1 inch piece

Garlic - 3

Green chilli - 4-5

Garam masala powder - 1/2 tsp

Salt - to taste

Coriander leaves - 1 small bunch ( finely chopped)

Bread crumbs - 1 cup or Rava, dry roasted ( I used rava here)

Oil - for deep frying
ALVAMANDE CUTLET

HOW TO MAKE:

Grind onion, ginger, garlic, coriander seeds, cumin seeds and green chilly roughly.

Now heat little oil in kadahi.

Fry ground masala till the raw smell disappear.

Add mashed alvamande and beetroot. Mix well and fry for few minutes or till the water contents go, if any.

Now remove the paste in a mixing bowl. 

Add salt and coriander leaves. Mix well.

Then make small balls, roll them on bread crumbs and flatten on your desired shapes.

Heat enough oil in kadahi, fry them on both sides till they are brown and crisp on medium heat.

Serve warm Alvamande cutlets along with Tomato sauce.




Wednesday, 24 June 2015

CHOCOLATE MILK



WHAT YOU NEED:

Milk - 2 cups

Chocolate ice cream - 3/4 cup

Sugar  - 4 tsp

HOW TO MAKE :

Blend all the above to a smooth fluffy texture.

Pour in glasses and Serve chilled.


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