MINT CORIANDER PULAV

MINT CORIANDER PULAV

WHAT YOU NEED :

Basumati rice - 2 cups

Mint leaves - half cup, chopped

Coriander leaves - 3/4 cup, finely chopped

Onions - 2, finely chopped

Cloves - 2

Cinnamon stick - a small piece

Cardamom pod - 2

Chopped garlic - 2 tsp

Chopped ginger - 2 tsp

Pepper corns - 15

Green chilly - 4

Chopped vegetables - 1 1/2 cups ( carrot, cauliflower, beans, cabbage, capsicum)

Salt - to taste

Ghee - 1 tbsp

Veg oil - 7-8 tbsp

MINT CORIANDER PULAV

HOW TO MAKE :

Wash and soak basumati rice for 15 to 20 minutes, Then strain and keep aside.

Heat oil in kadahi.

Add spices like cloves, cinnamon, slightly opened cardamom pods and pepper corns. Fry for few seconds.

Then add chopped ginger, garlic,onion, slit green chilly and stir till the aroma comes out.

Now add mint and coriander leaves, stir well.

Add vegetables and saute again till water contents go.

Then add drained rice and stir fry for few minutes.

Now add 4 cups of water, salt and ghee. Mix well. 

When it starts bubbling reduce the heat to minimum. Cover and cook for 12 to 15 minutes.

Stir occasionally.

Serve Mint Coriander Pulav with Raita.

AVRE GHASHI / WHITE BEAN GHASHI

AVRO/ WHITE BEAN

WHITE BEAN AND TENDER BAMBOO GHASHI

WHAT YOU NEED:

Avro / Bean - 1/2 cup

Tender Bamboo - 1/2 cup, cubed

Grated coconut - 1 cup

Bilimbis - 4-5

Tamarind - a small piece

Dried red chilly - 7-8 , roasted in little oil

Salt - to taste

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

AVRO ANI KEERLU GHASHI

HOW TO MAKE :

Soak Avro/ white bean over night.

Pressure cook avro/ white bean along with tender bamboo cubes for 12-15 minutes.

Cut bilimbis in round shape.

Grind coconut gratings, roasted red chilly and tamarind along with little water to a fine paste.

Now transfer the masala in a vessel. Add cooked avro and bamboo and rounded bilimbis in it, and allow to cook the masala for few minutes. Add some water to make gravy.

Add salt and stir. Allow to boil.

Then heat a tsp oil in a small pan. 

Splutter mustard seeds, then add curry leaves.

Pour this seasoning over Avre ghashi.

Serve hot Avre ghashi with staming rice.

FRUIT SAMOSA

The recipe is simple. Children will love this fruit samosa, which is not that spicy. You can prepare this on your kid's b'day parties. The recipe goes like this...

FRUIT SAMOSA

WHAT YOU NEED:

Wheat flour - 3/4 cup

Semolina - 1/4 cup

Ghee - 2-3 tsp

Salt - to taste

FRUIT SAMOSA

FOR THE FILLING:

Apple - 2, cut in small cubes

Dates - 10- 12 , cut in cubes

Red chilli powder - 1/2 tsp or to taste

Garam masala - 1/2 tsp

Coriander leaves - a small bunch, finely chopped

Salt - to taste

HOW TO MAKE:

In a mixing bowl mix wheat flour, semolina, salt along with little water. Knead the mixture.

Add ghee and knead again. Keep covered for 2 hours.

Now mix apple cubes, dates, salt, chilli powder, garam masala and coriander leaves well. Divide in 12 parts.

Now divide the dough in to 6 parts. Make balls. Roll each ball in the size of chappati. 

Cut the chappati in half with knife. Make a cone, fill one part of fruit mixture. Fold the ends. Repeat with all the balls.

Heat enough oil in kadahi. When hot slid few samosas and fry on medium heat.

Serve Fruit Samosa with tomato ketchup as snacks.

RAW BANANA KABAB

RAW BANANA KABAB

WHAT YOU NEED:

Raw banana - 4-5 ( boiled, peeled and mashed)

Potato - 1 medium ( boiled, peeled and mashed)

Ginger - 1 inch 

Garlic - 3-4

Green chilly - 3-4

Garam masala powder- 1/2 tsp

Salt - to taste

Coriander leaves - 1 small bunch, finely chopped

Oil- for deep frying

RAW BANANA KABAB

HOW TO MAKE:

Grind green chilly, ginger and garlic.

Mix mashed potato, raw banana, ground paste, garam masala and salt. 

Now add coriander leaves. Mix well. 

Now prepare balls and flatten them.

Heat enough oil in kadahi.

Slid Kababs in to hot oil, fry them on medium heat till they are brown and crisp.

Serve Raw Banana Kababs with Tomato sauce.

PALAK PANEER

WHAT YOU NEED:

Palak leaves/Spinach - 200 gm

Paneer cubes - 10 - 12

Onion - 1, finely chopped

Tomatoes - 2 medium, finely chopped

Ginger - 1/2 inch piece, finely chopped

Garlic - 3-4 cloves, finely chopped

Red chilli powder - 1 tsp

Garam masala - 1/2 tsp

Fresh cream / butter

Salt - to taste

HOW TO MAKE:

Wash Palak leaves very well under the running water.

Chop palak roughly, then cook till soft with little water.

Once cooled make the puree in a blender.

Heat some oil in a pan and fry paneer cubes.

Heat a tbsp oil in kadahi.

When hot add ginger and garlic, fry till the raw smell disappear.

Then add finely chopped onion, fry till they are little brown.

Now add tomatoes, fry again till they are mushy.

Now add palak puree and mix well. Cook for few minutes.

Then add chilli powder, garam masala powder and salt. Mix well.

Now add fried paneer cubes. Mix thoroughly. 

If needed add some water and cook a few minutes more.

Finally add fresh cream or butter.

Serve Palak Paneer with chappati/Rotis/phulkas.

BLACK EYED BEAN / ALASANDE BEE MASALA

BLACK EYED BEAN MASALA

WHAT YOU NEED:

Black eyed bean / Alasande bee - 1/2 cup, cooked

Onion - 1 , chopped

Tomato - 1 big, chopped

Garlic - 3-4 cloves, chopped

Ginger - 1/2 inch piece, chopped

Cumin seeds - 1/2 tsp

Coriander seeds - 1/2 tsp

Turmeric powder - a pinch

Garam masala - 1/2 tsp

Cloves - 2

Cardamom pods - 1-2

Cinnamon stick - a small piece

Red chilli powder - 1/2 tsp / to taste

Butter - a big blob

Salt - to taste

Coriander leaves - 1 tbsp, chopped

ALASANDE BEE MASALA

BLACK EYED BEAN / ALASANDE BEE MASALA

HOW TO MAKE:

Heat 1 tbsp oil in kadahi.

Add cloves, cardamom and cinnamon.

Then add garlic and ginger, saute for a minute.

Add chopped onions, fry till they are little brown.

Now add chopped tomato, cumin seeds, coriander seeds and turmeric powder. Fry till tomatoes are mushy.

Now grind the mixture in to fine paste.

Again heat a tbsp oil in kadahi. When hot add the masala. Fry the masala till the raw smell goes off.

Now add cooked bean and mix well.

Add garam masala, red chilli powder and salt. Stir well.

Add a blob of butter. It adds additional taste.

Keep the masala dry.

Finally add coriander leaves.

Serve Alasande bee masala with chappati or phulkas.

KEERLA NEELI SUKKE/ TENDER BAMBOO SHOOTS SUKKE

Keerlu in Konkani is tender bamboo shoots. Neeli is the topmost, very tender part of bamboo. This sukke ( dry) made of tender bamboo shoots, chopped finely. I am trying this sukke for the first time. I have prepared sanna polo, ghashi and also fried with bamboo shoots. 

TENDER BAMBOO SHOOTS SUKKE

WHAT YOU NEED:

Kirla neeli/ tender bamboo shoots - 1 cup, finely chopped.

Coconut gratings - 1/2 cup

Dry red chilly - 4-5, roasted in little oil

Coriander Seeds - 1 1/2 tsp , roasted in little oil

Udad dal - 1 1/2 tsp , roasted in little oil

Tamarind - a small piece

Jaggery - 2 pieces ( Instead of jaggery I used 3 dates)

Salt to taste

For Seasoning:

Mustard seeds - 3/4 tsp

Curry leaves - 1 sprig

TENDER BAMBOO/ NEELE 

NEELI SUKKE

HOW TO MAKE:

Cook Neeli in little water.

Add salt and cook again for few minutes.

Grind coconut gratings, red chilli, tamarind, coriander seeds, udad dal and jaggery / dates with little water to a paste.

Now add masala to the cooked neeli/ bamboo shoots. Mix well. Cook again for few more minutes.

No need of adding water as it is dry curry.

Now heat small pan with a tsp oil.

Splutter mustard seeds, then add curry leaves.

Pour this seasoning over Neeli Sukke.

Serve Neeli Sukke as side dish.