Tuesday, 12 December 2017

MOOGA DAALI USLI / SPLIT GREENGRAM USLI

A healthy breakfast preparation from GSB community, Mooga daali usli. It is prepared even in temples at the time of Saptaha. I remember eaten in Panemangalore temple long back.

MOOGA DAALI USLI

WHAT YOU NEED:

MOONG DAL - 1 CUP

GREEN CHILLI - 3-4, SLIT OR CHOPPED

GINGER - 2 TSP, CHOPPED FINELY

COCONUT GRATINGS - 1/2 CUP

MUSTARD SEEDS - 1 TSP

ASAFOETIDA WATER - 1 TSP

CURRY LEAVES - 1 SPRIG

SALT - TO TASTE
MOOGA DAALI USLI AND STEAMED BANANA MADE FOR BREAKFAST TODAY.

HOW TO MAKE:

HEAT KADAHI WITH 2 TSP OIL. ADD MUSTARD SEEDS. WHEN IT FLUTTERS ADD GINGER, GREEN CHILLI AND CURRY LEAVES. SAUTE FOR FEW SECONDS. 

THEN ADD WASHED AND DRAINED MOONG DAL AND 2 1/2 CUPS WATER. 

WHEN IT BOILS ADD COCONUT GRATINGS AND SALT. STIR WELL.

REDUCE THE HEAT AND ALLOW TO COOK DAL TILL SOFT AND ALL THE WATER EVAPORATES.

SERVE MOOGA DAALI USLI FOR BREAKFAST OR FOR DINNER.

Monday, 11 December 2017

CUSTARD APPLE SHREEKHAND

SHREEKHAND IS VERY POPULAR DESSERT IN GUJARAT AND MAHARASHTRA. MY 
HUSBAND USED TO BUY AMUL SHREEKHAND FOR MY DAUGHTER, WHEN SHE WAS A KID. ONCE I PREPARED PLAIN ONE. TODAY I MADE CUSTARD APPLE FLAVOURED SHREEKHAND. 

CUSTARD APPLE SHREEKHAND

WHAT YOU NEED

YOGURT / CURD

CUSTARD APPLE - 1 MEDIUM, PULP

SUGAR - TO TASTE

CARDAMOM POWDER - 1 TSP

SAFFRON STRANDS - A FEW, SOAKED IN 1/4 CUP HOT MILK

ALMONDS AND PISTACHIO - TO GARNISH



HOW TO MAKE:

PUT CURD IN MUSLIN CLOTH AND DRAIN ALL THE WATER. KEEP LIKE THAT FOR 3 TO 4 HOURS.

GRIND CUSTARD APPLE PULP AND SUAGR TO PASTE.

IN A MIXING BOWL ADD CURD, GROUND PASTE AND SAFFRON MILK. STIR CONTINUOUSLY TILL IT BECOMES SMOOTH.

ADD CARDAMOM POWDER, MIX WELL.

SERVE CHILLED CUSTARD APPLE FLAVOURED SHREEKHAND IN SERVING BOWLS AND GARNISH WITH CHOPPED NUTS.

POTATO SAUNG/ SONG / BATATE SONG

VERY SPICY CURRY, POTATO SONG, BEST ACCOMPANIMENT WITH SHEVAI. THIS

RECIPE IS ALSO FROM MY MOTHER-IN-LAW. THE CURRY IS MADE WITH VERY FEW

INGREDIENTS. HERE IS THE RECIPE..

BATATE SONG

WHAT YOU NEED

POTATOES - 4 MEDIUM, BOILED

ONION - 1 BIG, CHOPPED

TAMARIND - SMALL LEMON SIZE BALL, SOAKED IN 1 CUP HOT WATER AND EXTRACTED JUICE

RED CHILLI POWDER - 1 TSP

TURMERIC POWDER - 1/4 TSP

SALT - TO TASTE

POTATO SAUNG WITH RAW RICE SHEVAI

HOW TO MAKE:

TAKE ONE TBSP OIL IN KADAHI AND HEAT.

ADD CHOPPED ONION, FRY TILL THEY ARE TRANSLUCENT.

ADD BOILED MASHED POTATOES, RED CHILLI POWDER, TURMERIC POWDER, TAMARIND WATER AND SALT.

MIX WELL AND STIR.

ADD SOME WATER TO MAKE GRAVY. ALLOW TO BOIL FOR FEW MINUTES.

SERVE POTATO SAUNG/ BATATE SONG ALONG WITH SHEVAI

SHEVAI / SEMIGE - 2

THIS IS MY MOTHER-IN-LAW'S RECIPE, I HAD FORGOTTEN COMPLETELY. TODAY

I REMEMBERED MY MOTHER-IN-LAW'S RECIPE, SHE ALWAYS HAD TOLD ME

THAT IT TASTES BETTER THAN BOILED RICE SHEVAI. YES, I AGREE WITH HER,

THE COCONUT ENHANCES THE TASTE AND IT BECOMES SOFT TOO

HER RECIPE IS SIMPLE..

RAW RICE SHEVAI WITH COVONUT

WHAT YOU NEED :

RAW RICE - 2 CUPS

COCONUT - 1 CUP

SALT - TO TASTE

WATER - 2 CUPS

SHEVAI / SEMIGE

HOW TO MAKE:

WASH AND SOAK RAW RICE FOR 2 HOURS.

THEN GRIND RICE ALONG WITH COCONUT ADDING SOME WATER TO SMOOTH BATTER.

TRANSFER THE BATTER TO A THICK BOTTOMED KADAHI.

ADD SALT AND 2 CUPS WATER.

HEAT IT OVER A MEDIUM HEAT AND KEEP STIRRING TILL IT BECOMES MASS.

TAKE A SMALL PORTIONS OF THE DOUGH AND MAKE ELONGATED SHAPES.

STEAM THEM FOR 20-25 MINUTES.

PRESS EACH BALL IN A SHEAVAI MAKER AND MAKE SHEVAIS.

MAKE SHEVAIS WHEN IT IS REALLY HOT, IT WILL BE DIFFICULT TO PRESS THE BALLS IF IT GETS COOLED.

SERVE SHEVAI WITH POTATO SAUNG / SONG OR CRUSHED GREEN CHILLI MIXTURE.

Thursday, 7 December 2017

SWEET CORN KURMA

HERE WE GET PLENTY OF SWEETCORNS. I TRIED SOUP, VADA, CUTLET AND ALSO 

FRIED OVER THE DIRECT FIRE, APPLYING SALT, CHILLI POWDER AND LEMON. SOME

TIME BACK I SAW A FRIEND WHO HAD POSTED SWEET CORN KURMA RECIPE IN A FOOD GROUP. 

I FOUND IT INTERESTING AND TRIED IT. 

IT WAS TASTY AND IT WENT WELL WITH ROTI OR CHAPPATI.

HER RECIPE GOES LIKE THIS....



SWEET CORN KURMA

WHAT YOU NEED

SWEET CORN KERNELS - 1 CUP, BOILED

ONION - 1 CHOPPED, FINELY

TOMATO - 1 BIG, CHOPPED

GINGER - 1 TSP CRUSHED

GARLIC - 1 TSP CRUSHED

TURMERIC POWDER - 1/2 TSP

RED CHILLI POWDER - 1 TSP

CORIANDER POWDER - 1 TSP

GARAM MASALA POWDER - 1 TSP

COCOUNT MILK - 1 CUP THICK AND 1 CUP THIN

SALT - TO TASTE

CORIANDER LEAVES - TO GARNISH

OIL - 1 TBSP



SWEET CORN KERNELS KURMA

HOW TO MAKE:

HEAT OIL IN KADAHI, ADD CRUSHED GINGER GARLIC AND CHOPPED ONION. STIR FRY TILL THE RAW SMELL GOES AWAY.

ADD TURMERIC POWDER, CORIANDER POWDER, CHILLI POWDER AND GARAM MASALA POWDER. SAUTE FOR FEW SECONDS.

THEN ADD CHOPPED TOMATO, SAUTE TILL THEY BECOME SOGGY AND OIL LEAVES FROM ALL SIDES.

NOW ADD COOKED CORN, SALT AND MIX WELL. ADD THIN COCONUT MILK TO IT, MIX WELL AND COOK FOR 2 MINUTES.

THEN ADD THICK MILK, CONTINUE TO COOK FOR ANOTHER ONE MINUTE OR TILL IT GETS BUBBLES.

GARNISH WITH CHOPPED CORIANDER LEAVES.

SERVE SWEET CORN KURMA ALONG WITH ROTI/ CHAPPATI/ RICE


TULSI TEA

TULSI LEAVES ARE HAVING MEDICINAL VALUES, GOOD FOR COLD AND COUGH. 

ONE CAN EAT TULSI LEAVES WHEN THE PERSON SUFFERING FROM SOAR THROAT.



WHAT YOU NEED:

TULSI LEAVES - ABOUT 20 LEAVES

GINGER - 1", CRUSHED

HONEY - 

LEMON - 1



TULSI TEA

HOW TO MAKE:

WASH TULSI WELL, TEAR AND SCRUMBLE AND PUT IN A VESSEL.

ADD 2 CUPS WATER AND CRUSHED GINGER. BOIL FOR 10 MINUTES.

THEN PUT OFF THE GAS. STRAIN.

NOW ADD LEMON JUICE  AND HONEY. STIR WELL.



Wednesday, 6 December 2017

PINEAPPLE MENASKAYI

WHEN I SAW PINEAPPLE MENSAKAI POST IN A FOOD GROUP, I REMEMBERED, A

FUNCTION WHICH WAS A FEW YEARS AGO WE HAD A FEW YEARS 

AGO AT HOME. WE HAD INVITED ONE COOK FROM MANGALORE 

FOR PREPARING LUNCH. WE HAD INVITED OUR RELATIVES AND SOME

CLOSE FRIENDS. THE COOK SAID THAT HE WILL PREPARE PINEAPPLE 

MENSAKAI AND HE MENTIONED THAT IT HAD BECOME A TREND IN 

MANGALORE, HE ALSO SAID THAT IF WE GO  TO ANY FUNCTION, WE WILL GET THIS CURRY. 

 HE PAPERED THE SAME CURRY WHICH WAS SWEET, HOT AND TANGY. I LIKED IT

 VERY MUCH BUT I FORGOTTEN TO ASK THE RECIPE BACK THEN. HE HAD ONLY 

GIVEN ME THE RECIPE OF "KADGI ADGAYI", WHICH WAS A GREAT HIT HERE. 

NOW, I GOT THE RECIPE FROM A FOOD GROUP, WHICH IS SLIGHTLY DIFFERENT FROM HOW HE DID.

PINEAPPLE MENSAKAI

WHAT YOU NEED:

PINEAPPLE - 1/2 CUP, CHOPPED IN SMALL PIECES

COCONUT GRATING - 1/2 CUP

DRIED RED CHILLI - 2 AND 1 BYADGI CHILLI

TAMARIND - 2 SMALL PIECES

ASAFOETIDA - SMALL CHICK PEA SIZE

SESAME SEEDA - 1 1/2 TSP

JAGGERY - 1 TBSP, POWDERED

SALT - TO TASTE

FOR SEASONING:

MUSTARD SEEDS - 1 TSP

CURRY LEAVES - 1 SPRIG

DRIED RED CHILLI - 1 BROKEN

COCONUT OIL - 1 TSP



PINEAPPLE MENSAKAI

HOW TO MAKE:

HEAT A PAN WITH LITTLE OIL, ROAST SEASANE SEEDS, DRIED RED CHILLI AND COCONUT TILL YOU GET THE AROMA.

HEAT A PAN ADD JAGGERY, WHEN IT MELTS AND STARTS CARAMELIZES ADD CHOPPED PINEAPPLE AND SALT. KEEP COOKING FOR 3-4 MINUTES.

IN THE MEANTIME GRIND ROASTED CHILLI, COCONUT, SEASAME SEEDS AND TAMARIND ALONG WITH 1/4 CUP WATER.

 ADD THIS MASALA AND ASAFOETIDA TO THE COOKED PINEAPPLE. MIX WELL. COOK AGAIN FOR 3-4 MINUTES.

NOW HEAT OIL, SPLUTTER MUSTARD SEEDS, BROKEN ONE DRIED RED CHILLI AND CURRY LEAVES. SAUTE FOR FEW SECONDS AND POUR IT OVER PINEAPPLE MENSAKAI.

SERVE PINEAPPLE MENSAKAI AS SIDE DISH.

Thursday, 30 November 2017

ELLU SADAM / SESAME RICE / TIL RICE

Ellu sadam, a variety of rice preparation, a spicy, til flavored rice. I recently tried this recipe, which I got from a food group. Usha, my friend, has given the recipe in a simple way that anybody can prepare with ease. I have used black sesame seeds here, you can use white as well. The color of the rice depends on the type of the seeds.

ELLU SADAM WITH BAMBOO PICKLE AND BANANA CHIPS

WHAT YOU NEED:

RICE - 1 CUP COOKED

SALT - TO TASTE

FOR THE MASALA POWDER :

SESAME SEEDS - 1/4 CUP

CHANA DAAL - 1 TSP

UDAD DAL - 2 TSP

PEA NUTS - 1 TBSP

DRIED RED CHILLI - 1

PEPPER - 1 TSP

FOR SEASONING:

GINGILY OIL - 1 TBSP

MUSTARD SEEDS - 1 TSP

UDAD DAL - 1 TSP 

CHANA DAAL - 1 TSP

PEANUTS - 1 TSP ( HERE I ADDED ONE FISTFUL)
CURRY LEAVES - 1 SPRIG

RED CHILLI - 1, BROKEN




ELLU SADAM

HOW TO MAKE:

HEAT A PAN, DRY ROAST SESAME SEEDS TILL IT FLUTTERS, REMOVE.

THEN DRY ROAST CHANA DAL, UDID DAL, DRIED RED CHILLI, PEA NUTS AND PEPPER.

WHEN COOLED GRIND ALL THE FRIED ITEMS TO A COARSE POWDER.

NOW HEAT OIL IN KADAHI, SPLUTTER MUSTARD SEEDS, ADD CHANA DAL, UDAD DAAL, FRY TILL THEY BECOME BROWN COLOR.

THEN ADD CURRY LEAVES AND PEA NUTS, STIR FRY.

ADD COOKED AND COOLED RICE ALONG WITH SALT. MIX GENTLY.

THEN ADD 2 TBSP GROUND SESAME MASALA POWDER. MIX WELL BUT GENTLY.

SERVE SESAME / TIL RICE ALONG WITH PICKLE AND PAPAD OR CHIPS.








Wednesday, 29 November 2017

PIGEON PEA / TORI PARANTHA

We started getting fresh Pigeon Peas pods in the market. The season has just started. With this we prepare many side dishes like ghashi, ambat, upkari etc.. Today I prepared Pigeon Pea Parantha. It is simple like any other vegetable paranthas. I loved the new taste and my daughter also liked it. The recipe goes like this...

FRESH PIGEON PEAS PARANTHA


WHAT YOU NEED:

Wheat flour - 1 1/2 cups

Salt - to taste

FOR THE FILLING:

Fresh Pigeon Peas / Fresh Tori - 1 cup, boiled

Ginger piece - 1 inch

Onion - 1, chopped

red chilly powder -1 tsp

Garam masala powder - 1 tsp

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Salt - to taste

Coriander leaves - finely chopped, 1 bunch
FRESH PIGEON PEAS PARANTHA

HOW TO MAKE :

Make a chappati dough mixing wheat flour and salt adding little water. The dough should be soft. Keep aside for 15 minutes.

Grind to a smooth texture of boiled peas, ginger piece , onion, red chilly powder, cumin powder, coriander powder, garam masala powder and salt without any water.

Remove the paste and mix coriander leaves. and make balls of big lemon size and keep ready.

Now make ball of chappati dough and roll each ball to the size of poori, keep a ball of peas mixture in the centre and cover them. Dust some wheat flour over them and roll to the size of chappati.

Fry them on flat tava with generous amount of ghee on both sides.

Serve Pigeon Peas / Tori Parantha with Curd and Pickle for Breakfast, Lunch or Dinner.





Tuesday, 28 November 2017

POLISH POTATO PANCAKES

POTATO PANCAKES IS WELL-KNOWN BREAKFAST IN MOST PART OF THE EAST 

EUROPEAN COUNTRIES. I GOT SIMPLE RECIPE OF POLISH POTATO PANCAKES, IT IS CALLED 'PLACKI KARTOFLANE.'

THE ORIGINAL RECIPE NEEDED EGGS, I SUBSTITUTED CHICK PEAS POWDER. ONE EGG IS EQUAL TO 1 TBSP CHICK PEAS POWDER.

POLISH POTATO PANCAKES

WHAT YOU NEED:

POTATOES - 2 BIG

ONION - 1 SMALL

ALL PURPOSE FLOUR/ MAIDA - 1 1/2 TBSP

CHICK PEAS FLOUR - 1 TBSP

MILK - 1/4 CUP

BUTTER - 1 CUBE

SALT - TO TASTE

PEPPER - 1 TSP, CRUSHED

CORIANDER LEAVES - 1 STALK, CHOPPED FINELY



HOW TO MAKE:

WASH POTATOES AND GRATE THEM.

CHOP ONION FINELY.

IN A VESSEL ADD FLOURS, GRATED POTATOES, CHOPPED ONION, MILK, BUTTER, SALT, CRUSHED PEPPER AND CORIANDER LEAVES. MIX THOROUGHLY. THE BATTER SHOULD BE THICK, BUT IN POURING CONDISTANCY. IF THE BATTER IS TOO THICK ADD LITTLE WATER.

KEEP THE BATTER ASIDE FOR HALF AN HOUR TO SET WELL, WITHOUT ANY LUMPS.

HEAT A FLAT TAVA. ADD ABOUT 4-5 TBSP OIL / BUTTER.  POUR A TBSP BATTER ON THE TAVA ABOUT 3-4 " DIAMETER AND 1/4 INCH THICK. 

ALLOW TO FRY WELL OVER MEDIUM HEAT. WHEN IT IS FRIED WELL FLIP THE OTHER SIDE AND FRY WELL.

THEY SERVE POTATO PANCAKES WITH APPLESAUCE OR ANY SOUR SAUCE.

HERE I SERVED WITH OUR HOME MADE TOMATO SAUCE. 

Monday, 27 November 2017

RIDGE GOURD/ HEERE KAAYI/ GOSALE SHEERE CHUTNEY

During my younger days I remember my Mom used to prepare all sorts of curry, sweets, 

savoury that normally GSB people prepare. Ekpani Chutney, Gosale sheere Chutney, and so

many dishes that I still remember. Here, my father-in-law had his own choices and my mother-

in-law prepared the dishes according to his taste. He ate coconut based curries very less. When

 I came here after my marriage, my mother-in-law started preparing dishes of my choices as

well. She even prepared this Gosale sheere Chutney once when we got Ridge gourd in

 the market. Those days it was difficult to get some varieties of vegetables. But these days we

get plenty of them, all types of vegetables. Yesterday I bought one long Ridge gourd from

the market and I made 4 curries with one Ridge gourd. So, here is the recipe of the

 chutney, made with its peel Ie, rough edges.

GOSALE SHEERE CHUTNEY AND TAMBOLI

HOW TO MAKE:

GOSALE SHEERE - 1 CUP

GHEE - 1 TBSP

COCONUT GRATINGS - 1 CUP

DRIED RED CHILLI - 3

CUMIN SEEDS - 1 TSP

TAMARIND - 1 SMALL PIECE

SALT - TO TASTE

RIDGE GOURD/ HEEREKAYI


GOSALE SHEERI / PEEL

HOW TO MAKE:

CHOP RIDGE GOURD PEELS IN TO SMALL PIECES.

HEAT GHEE IN KADAHI, WHEN HOT SPLUTTER CUMIN SEEDS, ADD CHOPPED RIDGE GOURD PEELS AND FRY THEM WELL. REMOVE.

ADD DRIED RED CHILLI AND ROAST ON LOW FLAME. REMOVE.

ADD COCONUT GRATINGS SND ROAST TILL YOU GET NICE AROMA, BUT NOT TO BURN.

NOW GRIND ALL THE FRIED INGREDIENTS ALONG WITH TAMARIND AND SALT.

WHILE GRINDING YOU CAN ADD VERY LITTLE WATER. THE CHUTNEY SHOULD BE LITTLE COARSE, NOT VERY FINE.

SERVE GOSALE SHEERE CHUTNEY AS SIDE DISH.



FOR THE TAMBOLI:

TAKE 2-3 TSP CHUTNEY IN A VESSEL, ADD 2-3 CUPS WATER AND GIVE A BOIL.

ADD SALT TO IT.

SEASON WITH 1/2 TSP CUMIN SEEDS, 1 DRIED RED CHILLI AND CURRY LEAVES.

SERVE TAMBOLI ALONG WITH RICE.

BUTTERMILK SODA / SODA TAAK

BUTTERMILK SODA / SODA TAAK


This is my husband's favourite drink. 

WHAT YOU NEED:

Butter milk - 7-8 cups

Green chilly - 4-5

Ginger piece - 2 inch long

Curry leaves - 2 sprigs

Mint leaves - 20-25 leaves

Lemons - 2

Salt - to taste

Soda

Few mint leaves to garnish

BUTTERMILK SODA


HOW TO MAKE :

Grind green chilly, ginger, curry leaves, mint leaves, salt in a small grinder. Add little water to grind.

Squeeze its water in the buttermilk. 

Squeeze lemon in the buttermilk. Stir well.

Serve chilled butter milk 1/3 part in the glass and add chilled soda.

Garnish with chopped mint leaves.

Saturday, 25 November 2017

BANANA FLOWER / BONDI AMBODO

A TASTY AND SIMPLE RECIPE OF AMBODO/ VADA WITH BANANA FLOWER.


BANANA FLOWER AMBODO

WHAT YOU NEED:

BANANA FLOWER - 1 SMALL, CHOPPED(1 cup)

ONION - 1 SMALL, CHOPPED FINELY

RAW RICE - 1/2 CUP

TUR DAAL - 1/4 CUP

DRIED RED CHILLI -  7-8

ASAFOETIDA - CHANA SIZE PIECE

TAMARIND - A SMALL PIECE

CURRY LEAVES - 1 SPRIG, FINELY CHOPPED

CORIANDER LEAVES - 1 STALK, FINELY CHOPPED

SALT - TO TASTE

HOW TO MAKE:

WASH RICE AND TUR DAL AND SOAK IN ENOUGH WATER FOR AT LEAST ONE HOUR. DRAIN.

THEN GRIND RICE, DAAL, DRIED RED CHILLI, ASAFOETIDA, TAMARIND, AND SALT TO A LITTLE COARSE MASALA. ADD JUST FEW SPOONS OF WATER WHILE GRINDING. 

TRANSFER  THE MASALA IN A MIXING BOWL.

ADD CHOPPED BANANA FLOWER, CHOPPED ONION, CURRY LEAVES, CORIANDER LEAVES AND MIX WELL.

HEAT ENOUGH OIL IN KADAI, WHEN HOT TAKE A SMALL PORTION OF MIXTURE, MAKE BALLS, FLATTEN A LITTLE AND FRY ON MEDIUM HEAT. FRY ON BATCHE, TILL GOLDEN AND CRISP.

SERVE BANANA FLOWER AMBODO AS SNACKS IR SIDE DISH.

Friday, 24 November 2017

EGGPLANT/ AUBERGINE IN TOMATO SAUCE

The recipe got from some websites. Looked simple and tasty. It is ROMANIAN RECIPE MADE WITH EGGPLANTS.





EGGPLANT IN TOMATO GARLIC SAUCE

WHAT YOU NEED:

EGGPLANT - 2

OLIVE OIL - 6 TBSP

TOMATO SAUCE - 200 ml

 TOMATO PASTE - 1 TBSP

GARLIC CLOVES - 2-3

WATER - 150 - 200 ml

PEPPER POWDER

SALT

CORIANDER LEAVES - 1 SMALL BUNCH, FINELY CHOPPED

EGGPLANT /AUBERGINE IN TOMATO GARLIC SAUCE 

HOW TO MAKE :

GIVEN THE RECIPE IN ORIGINAL AUTHOR'S WORDS.

https://whereismyspoon.co/eggplants-in-tomato-sauce/

SLICE THE EGGPLANTS TO THIN ROUNDS. KEEP IN COLANDER AND SPRINKLE SALT OVER IT. LEAVE IT FOR HALF AN HOUR, RINSE AND DRY WITH KITCHEN NAPKIN.

HEAT 3 TBSP OIL IN THE FLAT DOSA PAN, KEEP EGGPLANT SLICES AND FRY THEM TILL THEY BECOME GOLDEN, FLIP THE OTHER SIDE AND AGAIN FRY WELL TILL THEY BECOME SOFT AND GOLDEN COLOR. REMOVE AND KEEP ASIDE. FRY REMAINING EGGPLANTS SAME WAY.

GRATE THE GARLIC CLOVES, PUT THEM IN THE PAN, STIR ONCE. DO NOT BURN THEM. IMMEDIATELY ADD THE TOMATO SAUCE, TOMATO PASTE, WATER, SALT AND PEPPER POWDER. STIR WELL.

NOW ARRANGE THE FRIED EGGPLANTS OVER THE SAUCE IN THE PAN. SPOON SOME OF THE SAUCE OVER THEM SO THAT THEY COVERED IN SAUCE.

REDUCE THE HEAT, COVER AND COOK GENTLY FOR 10 MINUTES., REMOVE THE LID AND CONTINUE COOKING FOR ANOTHER 5 MINUTES TO ALLOW THE SAUCE TO THICKEN.

STIR A COUPLE OF TIMES IN BETWEEN, BUT VERY GENTLY.

SPRINKLE THE DISH WITH CHOPPED CORIANDER LEAVES AND SERVE WITH BREAD OR POTATOES.

Thursday, 23 November 2017

HONEY GLAZED SWEET POTATO

A simple recipe of sweet potatoes. In our childhood days, my mom used to steam sweet potatoes in jaggery syrup. Those days we loved to eat anything sweet. Here my mother-in-law's recipe is different, she boiled the sweet potatoes without any jaggery or sugar. Then she would peel it's skin, cut in cubes and she served them some sugar on the top.
Here  my recipe is different. I used honey, cinnamon powder and a bit of salt.


HONEY GLAZED SWEET POTATOES

WHAT YOU NEED:

SWEET POTATOES - 2 MEDIUM

HONEY - 2 TBSP

CINNAMON POWDER  - 1/4 TSP

SALT - A LITTLE



HOW TO MAKE:

WASH SWEET POTATOES WELL, CUT AND COOK IN THE COOKER FOR 10 MINUTES AFTER THE FIRST WHISTLE.

ALLOW TO COOL DOWN THE COOKER, REMOVE BOILED SWEET POTATOES OUT.

PEEL ITS SKIN, CUT IN CUBES.

WHEN IT IS STILL HOT PUT THE CUBES IN BOWL, ADD IN SALT, CINNAMON POWDER AND HONEY. MIX WELL.

COVER AND KEEP FOR 15 MINUTES AT LEAST BEFORE SERVING.

Monday, 20 November 2017

XNI PEC, HABANERO SALSA

Habanero chilli is originated from Mexico and is the hottest chilli in the world and this salsa is prepared with this particular chilli. Xni Pec is the name of this salsa which means, Dog's nose. The nose of a dog is always wet; the same way if you consume this Habanero chilli Salsa, it makes your nose wet because of the hotness of the chilli.

I got some chillies from the market which looked the same texture of Habanero. Thick, short and very spicy. But it's color is dark green.

When I prepared the salsa today, it was spicy and I could eat it with tortilla, but my daughter couldn't eat it more than 2 tsps. 

It was really very tasty and with tortilla it was amazing.

XNI PEC HABANERO SALSA / TORTILLAS


WHAT YOU NEED:

TOMATO - 1

ONION - 1

CHILLY - 1 ( I ADDED 1 CHILLI, RECIPE SAYS 2-3 CILLIS)

OREGANO POWDER - 1 TSP

ORANGE - 1/2

PINEAPPLE JUICE - 2-3 TBSP

SALT - TO TASTE

CORIANDER LEAVES - 1 STALK, FINELY CHOPPED





HOW TO MAKE:

ROAST CHILLY OVER DIRECT HEAT TILL IT GETS PATCHES. KEEP ASIDE.

CUT TOMATO IN SMALL CUBES, ALSO CUT ONION IN CUBES. 

CHOP ROASTED CHILLI FINELY. CHOP CORIANDER LEAVES .

NOW IN MIXING BOWL, ADD ONION, TOMATO, CHILLI.

ADD ORANGE JUICE OF HALF ORANGE AND PINEAPPLE JUICE. MIX WELL.

ADD OREGANO, SALT.

SPREAD CORIANDER LEAVES OVER THE SALSA.

COVER AND KEEP IN THE FRIDGE FOR AT LEAST HSLF AN HOUR.

SERVE XNI PEC ALONG WITH TORTILLAS.





CUSTARD APPLE/ SUGAR APPLE MILK SHAKE


CUSTARD APPLE/ SUGAR APPLE MILK SHAKE

As I told I always love to make new drinks, This drink I prepared yesterday for my daughter. Today's children are always in a hurry, they have no time for anything. I asked her many times to eat the fresh ripe custard apple. She made excuses that she has got lot of homework. I know eating this fruit takes her time and it has got many seeds also. So I removed all the seeds and made this drink. She was so happy and said wow mommy it is really yummy!

WHAT YOU NEED:

CUSTARD APPLE - 2

MILK - 2 CUPS

MINT LEAVES - 6-8

SUGAR - TO TASTE


CUSTARD APPLE/ SUGAR APPLE MILK SHAKE

CUSTARD APPLE MILK SHAKE

HOW TO MAKE:

TAKE FLESH FROM CUSTARD APPLE.

PUT IT IN A BLENDER, ADD MINT LEAVES AND SUAGR.

ADD MILK AND BLEND TILL SMOOTH.

SERVE CHILLED CUSTARD APPLE / SUGAR APPLE MILK SHAKE IN TALL GLASSES.

SPROUTED GREEN GRAM / MOONG UPKARI

A simple GSB recipe..
:

WHAT YOU NEED:

Sprouted moong - 2 cups

Dry red chilli - 2-3, broken

Onion -1 big, chopped finely

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Salt - to taste





HOW TO MAKE:

HEAT 2 TSP OIL IN KADAHI.

SPLUTTER MUSTARD SEEDS, ADD BROKEN DRY RED CHILLI AND CURRY LEAVES. SAUTE.

ADD CHOPPED ONION, FRY TILL TRANSLUCENT.

THEN ADD MOONG, SALT AND HALF CUP OF WATER. REDUCE THE HEAT, COVER AND COOK TILL DONE.

SERVE SPROUTED MOONG UPKARI AS SIDE DISH.

Friday, 17 November 2017

MOONG KICHDI RISOTTO

I followed Sanjeev Kapoor's recipe here. It is a North Indian dish.
MOONG KICHDI

WHAT YOU NEED:

RICE - 1 CUP ( HERE I USED JEERA RICE)

MOONG - 1/4 CUP

GINGER GARLIC PASTE - 2 TSP

ONION - 1 , FINELY CHOPPED

MUSTARD SEEDS - 1 TSP

JEERA - 1 TSP

GREEN CHILLI - 2 FINELY CHOPPED

CURRY LEAVES - 1 SPRIG

TURMERIC POWDER - 1/4 TSP

SALT - TO TASTE

BUTTER - 2 CUBES

CORIANDER LEAVES - 2 TBSP, CHOPPED

PARMESAN CHEESE - 1 TBSP, GRATED





HOW TO MAKE:

WASH RICE AND SOAK FOR 15 MINUTES, DRAIN AND KEEP ASIDE.

SOAK MOONG IN ENOUGH WATER FOR 5-6 HOURS. 

HEAT BUTTER IN KADAHI.

WHEN HOT SPLUTTER MUSTARD SEEDS, ADD JEERA. THEN ADD GINGER GARLIC PASTE, CHOPPED CHILLI, CURRY LEAVES AND CHOPPED ONION. SAUTE WELL TILL YOU GET THE AROMA.

THEN ADD RICE, MOONG, MIX AND STIR WELL
POUR 2 CUPS WATER, PUT SALT AND 1 TBSP CHOPPED CORIANDER LEAVES. ONCE IT STARTS BUBBLING REDUCE THE HEAT, COVER AND COOK TILL IT IS DONE.

FINALLY ADD PARMESAN CHEESE AND CORIANDER LEAVES. MIX WELL BEFORE SERVING.
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