Monday, 29 October 2012

Sheera

I am very excited to finally post my hundredth recipe.  I wanted to make something elaborate for this post but then due to lack of time couldn't do it.
But then what else I thought could be more elaborate than the sheera or the prasad of Satyanarayan pooja.
So I made this sheera with the same measurements and offered it as neyvedyam to Goddess Shantadurga during one of the Navaratri days .

Ingredients :

1 and 1/4 cup .....................Rawa (Semolina)
1 and 1/4 cup.....................Pure ghee (Sajuk toop)
1 and 1/4 cup..................... Sugar
1 and 1/4 ............................Ripe banana
1 and 1/4 cup....................milk
2 and 1/4 cup....................water
1 tbsp............................almond slivers( badam kaap)
1 tbsp..............................raisins (kismis)
1/2 tbsp.........................cardamom powder
1 pinch............................kesar






Method :

Mix the water and milk and heat it and keep ready.
Heat the ghee and fry the chopped banana slices till golden.
Remove and keep banana slices  aside.
In the same ghee add rawa and go on frying it on medium flame till it is
golden coloured and gives out nice aroma.
Add the heated water milk mixture, sugar banana and cook till almost done.
Add the almong slivers , cardomom powder and kesar.
Cover the lid and cook for 5 more minutes.
The prasad is ready.

Futi Kadhi (Tiwal)

I am writing this post after many many days and I really missed posting on my blog . But due to some personal reasona and also due to the festive season of Ganeshotsava and Navaratri I was busy . But now I am back and planning to post the recipes of the dishes which I cooked during this time and took the snaps but was unable to post on my blog.

Tiwal or futi kadhi is a very very simple and basic curry . We usually have it with maharashtrian varan or it can just be drunk after the lunch. It is cooling, digestive and very tasty.

Ingredients :

4 to 5 tbsp ...........................Kokam agal ( concentrate without sugar)
big lemon sized .......................jaggery
1 tsp......................................hing (asefotida)
2 flakes ...............................garlic crushed (optional)
2 ........................................green chillies crushed
finely chopped coriander leaves
salt to taste.

Method :

Add every thing together and dilute with the water as needed.
Trust me you just can't stop having this delicious kadhi with rice or varan or just like that.

Friday, 12 October 2012

Karwari Sambar Masala

Finally after so many days and mentioning this Karwari Sambar in most of my dishes labelled under konkani cuisine , today I am posting this recipe. Please don't confuse this masala with the South Indian masala used in Sambhar served with idly , dosas etc. This masala is usually used in the vegetables and fish preparations. It lends a very unique flavour to the dishes . You won't usually find this masala in any of the  grocer's shop in Mumbai as it is mostly done at home by the ladies themselves.
But it is easy available in all the shops in Karwar, Ankola, Kumtha and all the other places where the Konkani community is there.
Lets see how to make this simple yet a very essential masala in the Karwari kitchen ..............







Ingredients :

2 cups ................coriander seeds
1 small cup....................whole green moong
1 small cup..................whole black urad
1 small cup....................whole brown chana
1 small cup.......................pepper corns
1 small cup.......................mustard seeds
1/2 small cup....................fenugreek seeds








Method :

Heat a kadhai and dry roast each of the above item seperately on medium flame.
Heat till you get a nice aroma but don't let the item become too brown.
Cool everything and grind in the mixer.
This can be stored for whole year.
But it is better to prepare in smaller lots .
I usually make it every 2 to 3 months so that the flavour remains.

Tandoori Masala

Tandoori Masala doesn't need any introduction. Tandoori dishes are famous all over the world . Almost all the restaurants in India serving lunch or dinner will have at least one tandoori dish . Other than Chicken tandoori and Paneer tikkas this masala can also be used in other vegetables but in small quantities to
give them a special touch.

Usually edible red colour powder is used while making this masala . But I try to avoid food colours and preservatives in my preparation as fas as possible. So my recipe is without the red colour. You can add it separately if you want. But the dish will taste the same with or without the colour.

Ingredients :

1 tbsp......................cloves
1 tbsp.....................cinnamon
1tbsp......................cardamom
2 tbsp.......................pepper
2 tbsp......................shaha jeera
4 tbsp........................coriander seeds
1 whole.....................Nutmeg (jaiphal)






Method :

Heat a kadhai and dry roast all the ingredients separately till they give out nice aroma.
When cold grind them in a mixer.
Store in air tight bottle.



Thursday, 11 October 2012

Received The Best Recipe Award

Hi every one ,








I was very happy when I heard that I had got the best recipe award for my entry to  "lets-party festive -special -roundup" which was hosted by Jillu from  jiyasdelicacy for my entry haleem which is a Muslim mutton dish usually made during the holy month of Ramadan.


I am very thankful to Jillu for choosing me for this award and also a heartfelt thanks to all my blogger friends who take out time from their hectic schedule to go through my blog and give their valuable feed back.

Your comments keep me encouraged to try out new dishes !!!!!!!!!!!!


Thanks once again  JILLU  .................



Saturday, 6 October 2012

Alu Wadi ( Patrawade)

Last week I saw this big bunch of colocasia leaves in the market and immediately bought it to make  aluwadi which is loved by all of us.
Alu leaves are called Colocasia in english . The leaves used for vegetable and alu wadi are of different types.
The wider leaves are used for making aluwadi. Some times colocasia leaves leave an itching sensation in the throat and so usually tamarind is used in preparation of any colocasia  variety.
Though the method to make aluwadi is little laborious  the final dish is worth all the efforts.




Ingredients :

9 to 10 .....................broad alu leaves (colocasia)
Oil
Rawa to coat


Filling :

2 cups .......................besan (chana flour)
2................................finely chopped onions
3tbsp.........................thick tamarind pulp
1 cup..........................finely chopped coriander leaves
2 tbsp..........................red chilly powder
1 tsp.........................turmeric powder
2 to 3 tbsp..................jaggery
salt to taste



Method :





                              Mix all the ingredients given in the filling to make a thick batter.
                     The batter should be spicier than usual as you have to apply it on the leaves .




                                                     Wash and wipe the alu leaves .
                                                 On the reverse side smear little oil.



                                        Spread the above mixture evenly on each leaf.
                                       Arrange 3 to 4 leaves one above the other.
                             Arrange the leaves althernately so that they form even rolls.



                                               Tie the rolls with thread to keep them intact.
                                  Steam in the pressure cooker for half an hour without pressure.



                                                            When cold cut into slices .








You can either deep fry them .
Or you can coat them with rawa and shallow fry them.
Or make tempering with oil , mustard seeds and sesame seeds and pour on them.
They are yummy in any form.








Friday, 5 October 2012

Soybean Usal

Soybeans are packed with nutrients like calcium, iron, riboflavin, thiamin etc. They are one of the richest and cheapest source of proteins.
Soybean is very versatile and can be used in gravies, can be made into cutlets by roughly grinding the cooked beans or can be used as filling in parathas. Make sure you incorporate them in your meals at least twice a week.
Other products of soybean are tofu, soy nuggets, soy granules, soy flour,soy cheese and soy sauce.
The beans can be soaked overnight and pressure cooked till soft. They need extra cooking as they are tough to cook. I made this simple and powerpacked usal for our lunch yesterday.


Ingredients :

1 cup .......................soybeans
2 ............................tomatoes chopped
2 .............................onions chopped
1 tbsp........................ginger garlice paste
1 tsp..........................garam masala
1tsp..........................chilly powder
1/2 tsp......................turmeric powder
1 tsp.........................sugar
salt
oil






Method :

Soak soybeans overnight and presure cook adding a pinch of baking soda till very soft.
They are tough to cook compared to other pulses.
Heat oil in kadhai , add onion and fry till soft.
Add ginger garlic paste cook for 2 minutes and add chopped tomatoes.
Cook till oil separates.
Add the boiled beans, all masalas, salt and sugar and cook for 10 minutes.

Aloo Paratha

I always remember this dialogue from the typical old  bollywood movies when I think of aloo ke parathe.

Firs class first passed hero to his mother, " Maa,  badi bhook lagi hai, aaj khane mein kya hai ? ''
A very happy maa, " Beta main tumhare liya abhi aloo ke parathe aur gajar ka halwa banati hoon".

As a kid I always used to imagine these parathas as very complicated and special treat as it was made by the bollywood maa only when the son comes first class first.
But as I grew up I realised that special treat it was but was equally simple to make. These melt in mouth soft parathas are a treat with any gravy or even with simple achar and raita.
We had them with butter chicken and boondi raita.

Ingredients :

2 to 3..........................potatoes boiled and mashed
2 to 3 cups ..................wheat flour.
2 tbsp.........................ginger chilly paste
1 cup...........................coriander finely chopped
1 tbsp.......................dhana jeera powder
1 tsp..........................turmeric powder
salt
ghee or butter



Method :

Grate the boiled potatoes and mash them.
I sometimes also use the readymade aloo mash when in hurry.
Add the ginger garlic paste , dhana jeera pd, turmeric pd, chopped coriander and salt.
Mix well and go on adding the flour , knead the dough by adding water as needed.
Roll out thick parathas and heat on tawa smeared with ghee or butter.
Serve with any side dish of your choice.
They taste yummy even if served plain with pickle or raita.




Bundi Raita

Boondi raita is one of the most basic raita which is served with paranthas or pulavs in North India. It is a must in all their functions , weddings or any special occasion . Crispy readymade boondis and little sweetish  thick curd make a yummy combination with any spicy dish.
 It can be made within minutes if you buy ready made plain boondi packet.
Sometimes I use only boondis in the raita whereas sometimes I add few pomogranate seeds and moong sprouts which makes the raita more delicious and nutritious.


Ingredients :

2 cups .....................plain crispy boondi
1big bowl....................plain curd
1/2 cup ........................pomogranate seeds
2 to 3 tbsp......................powdered sugar
1 tsp.............................dhana jeera powder
salt



Method :

Add sugar and salt to the curd and mix it well.
Add pomogranate seeds to the curd and chill it in the fridge.
At the time of serving add boondi and mix.
Serve garnished with dhana jeera powder and / or coriander leaves.
You may also add some parboiled moong sprouts along with pomogranate seeds in curd.
This make the raita tasty and healthy too.

Thursday, 4 October 2012

Butter Chicken

Butter chicken as the name suggests is yummy buttery preparation of boneless chicken which is  famous worldwide due to its less spicy taste. Its rich texture and gravy makes it a hot favourite among Indians as well as Non - Indians alike. The thickness usually is  due to ground paste of cashewnuts .

I had made this recently for our Sunday lunch but couldn't post the recipe .

We enjoyed it with Aloo Parathas and Bundi raita the recipes of which I will be posting soon.


Ingredients :

500 gm.........................Cut boneless chicken
1/2 kg ...........................tomatoes pureed
1 ..................................onion
1tbsp...........................chilly powder
1tbsp...........................turmeric powder
2 tbsp........................Tandoori masala
2 tbsp.........................Ginger garlic paste
2 tbsp.........................cashewnuts
2 tbsp..........................almonds
1 tbsp..........................poppy seeds
1/2 cup.......................fresh cream
2tbsp..........................fresh coriander leaves chopped
salt
butter



Method :

Grind onion and marinate chicken pieces with ground onion , tandoori masala, turmeric powder, chilly powder, ginger garlic paste and salt.
Grind tomatoes and puree them.
Heat butter and add the tomato puree and saute till butter separates.
Add the marinated chicken and stir fry again till butter separates.
When the chicken is cooked add the ground paste of cashews, almonds and poppy seeds.
Add very little milk if needed and fresh cream.
Cook for 5 minutes and garnish with cut coriander.



Strawberry Gelato

In desserts I just love souffles , mousses and recently gelatos . And if those desserts are chocolate or strawberry flavoured nothing like it.
They are not only very very simple to make  but also look very presentable and impressive.
Reading the name you may think this dessert is very complicated to make. But when you read the recipe you will believe me.
I made this strawberry gelato for the guests last week .







Ingredients :



2...........................Strawberry jelly packets
2........................small packs of fresh cream (Rich brand)







Method :





                                    Make strawberry jelly according to the instructions on the packet.
                                          Just take care to add  1 cup less water per jelly packet .
                                                       Cool it and let it set in the fridge.





     
     
                                                 Whip the fresh cream till stiff.



                             Take out the set jelly from the fridge and add the whipped cream in it.
                                      Go on beating till both jelly and cream are mixed properly.
                                       Put the mixture in icrecream box and set it in the freezer section.
                         When the mixture is set take it out and beat it again to prevent ice crystal formation.
                                              Repeat the setting and beating process once more.
                                            Finally set it and after 2 to 3 hours your gelato is ready.