Gobi Parata

Ingredients:-

wheat flour-2 cups

cauliflower-2 cups(grated)

chilly powder-1tsp

ginger-1inch piece( finely chopped)

garlic-5 cloves( finely chopped)

garam masala-1tsp

coriander leaves-1tbsp( finely chopped)

salt to taste

oil -2tsp

Method:-

•  Add oil,water and salt to taste to wheat flour and knead a soft dough.
• Now make stuffing for parata using remaining ingredients.
• Add salt just before making parata otherwise the stuffing will get soggy while rolling parata.
• Now make balls from dough and stuff with the  2tsp cauliflower mixture and roll into thick roti.
• now heat a skillet over midium flame add a spoon of ghee and fry parata on both the sides.

Serve hot with curd or mint chutney

Mutton Masala

Ingredients:-

1. Mutton-1kg
2. onion-4
3. tomato-3
4. potato-3(boiled and cubed)
5. coconut-1/2
6. red chilly-10
7. cloves-10
8. cinnamon-3 pieces
9. pepper corns-10
10. cardamom-4
11. coriander-3tsp
12. cumin-1tsp
13. ginger-1small piece
14. garlic-1big pod
15. tamarind-small piece
16. turmeric-1tsp
17. lemon-1
18. oil or ghee-1tbsp
19. coriander leaves for garnishing

Method:-

• Marinate the mutton with salt  to taste,turmeric and lemon juice for at least 2hours
• dry roast the  all the ingredients from 6-14 along with 2 chopped onion until onions turns to light brown color or until you get nice aroma of the spices.
• Grind coconut to fine paste and keep aside.
• Grind all roasted ingredients to smooth paste.
• In a pressure cooker put some oil or ghee fry the remaining  2 chopped onion to light brown 
• then add the marinated mutton and saute for 5mins.
• now add  tomatoes and fry until its cooks.
• Now add the roasted masala paste and nicely stir it and saute for 5min.
• Now add 3 cups of water and the boiled potatoes and little salt (Just check while adding salt as we have used it in marination also).
• cover the pressure cooker lid and take 3-4 whistle( it depends upon the texture of the meat.normally here we get very tender meat so i'll take only 2 whistle) .
• once it is done open the lid and add the coconut paste.If the gravy is too thick add some water and bring to boil.
• Garnish with coriander leaves.
• Goes well with rice or roties or bread.

Chicken Giblets (Liver,heat and Gizzard) pepper fRy

Many  people dont like chicken liver,gizzard or heart ,i have seen people throwing these parts.when i was a kid i too used to hate nd only my mom used to enjoy this.But  when i  heard about the nutrition fact i was shocked and from then on i  too started loving them . These 3 parts are very useful in our daily requirement of vitamins, proteins and minerals.So i recommend this pepper fry to all who hates liver,gizzard and heart. 

      Chicken Gizzard is good source of protein,Riboflavin,Niacin,Iron, Phosphorous and zinc.It also a very good source of vitamin B12 and Selenium.

    Chicken heart is a very good source of Riboflavin, vitamin B12, pantothenic acid ,zinc,selenium and iron

    Chicken liver  is a good source of thiamin,zinc,copper and magnesium.It is a very good source of protien,vitamin A,,B6,B12and C,Riboflavin,Niacin,folate ,pantohenic,iron, phosphorous and selenium. 

Note:Those who has got heart problems avoid this as its contains high cholestrol

Ingredients:-

chicken( liver,gizzard and heart) mixed -1/2kg

pepper-1tbsp(crushed)

onion-3sliced

green capsicum-1sliced

Ginger and garlic paste-2tsp

turmeric-1/2tsp

salt to taste

oil-2tsp

Method:-

• Boil liver,gizzard and heart in a cup of water with turmeric and ginger-garlic paste and salt for about 15 mins.
• Now fry onion,capsicum for 2mins
• Add boiled liver and add crushed pepper.Saute until its dry.
• Serve hot

Dal Fry

Today is Sunday and  normally i prepare non-veg dishes for lunch and my marinated mutton is already waiting to jump into  the pool of masala but my bad luck  today electricity was not there.i dont had other options as there was no veggies in my fridge.So i waited for at least 2 hours and  said forget about mutton,lets try some dal and alu. i wanted to prepare something which is simple yet tasty and  won't spoil my kids mood  too...Suddenly i thought of this interesting  dish  and i ended up preparing this Dal Fry and some potato gojju and i think i really did justice to both the dishes.

This dish is a north indian dish,its available  in almost all the dabas .YOu can have it with simple rice or with ghee rice or with some roti or naan too..This Dal Fry i  prepared from Masoor dal.Normally i prepare dal with turdal but dal fry with masoor or red lentil goes well.

Ingredients:-
Masoor dal(red lentil)-2 cups
tumeric powder-1/2tsp
onion-1chopped
tomato-2 chopped
green chilly-2 chopped
red chilly powder1/2tsp
garam masala-1tsp
cumin(jeera)-1/2tsp
mustard-1/2tsp
curry leaves
kasoori methi(dried fenugreek leaves)-1tsp
ginger -garlic paste-1tbsp
salt to taste
coriander leaves for garnishing 
butter-1tbsp
oil-2tsp.


Method:-

• Pressure cook dal with turmeric powder.
• Let the cooker cool down,open the lid and take the vessel out.
• In a pan add oil and half the butter.Let butter melt add mustard and let it sizzle,then add cumin wait till its changes to light brown,add the curry leaves,green chillies finely chopped.saute for a second.
• now add ginger-garlic paste and saute for few seconds
• add onion chopped and tomatoes chopped finely,saute till tomatoes melts.
• now add chilly powder,garam masala powder and the kasoori methi.Saute till you get the nice aroma.
• Now add the cooked dal and the remaining butter let the dal boils for 10 mins.
• Dal Fry is ready.
• Garnish with coriander leaves.

Prawn Fingers

Ingredients:-

1. Tiger prawns-1/2kg
2. Kashmiri red chilly paste-1tbsp
3. Giger-Garlic paste-1tbsp
4. Cornflour-1tbsp
5. Maida-1tbsp
6. Egg-1
7. salt to taste
8. oil for deep frying

Clean and devein the prawns

• First devein the prawns and keep aside.
• Now insert the toothpick into the prawns as shown in the picture.
• Mix all the ingredients and make a smooth thick batter using little water.
• Now add prawns in that batter and coat it well.
• Heat the oil in a frying pan and drop prawns one by one.
• Fry till crisp.
• Garnish with coriander leaves and squeeze some lemon juice.
• Serve hot with tomato ketchup. 

Baigan ka Bartha

Baigan ka bartha is a north indian dish.In konkani we also prepare the dish but with coconut,we call it vaigana Bharath .Actually in older days people used to roast the brinjal directly on the fire.that makes the dish more tasty.But in my recipe i have used gas fire to roast the brinjal as i have no other choice.Anyway takes was superb.

Ingredients:-

• Brinjal-3
• onion- 3 chopped
• tomato-2chopped
• Ginger-1inch piece
• Garlic-8-10 cloves crushed
• red chilly powder-2tsp
• turmeric powder1/2tsp
• Garam Masala powder-2tsp
• green chilly-2 chopped
• salt to taste
• oil-1tbsp

Method: 

• Roast the brinjals as shown in the picture.

                                                 

Once you finished roasting all the brinjals,remove the skin and wash it under the running water.

•   Now mash the brinjals as  shown  in the picture.

    

• Add oil in a kadai or pan.let it heat,now add onion,chillies,ginger and garlic and saute for 5 mins.
• Now add chilly powder,garam masala powder and the turmeric powder again saute for 2mins.
• Now add tomatoes chopped and salt to taste,saute till tomatoes are well mixed in masala.
• Now add mashed brinjals and a cup of water.Cover and cook till its semi dry.
• Garnish with coriander leaves.
• Serve hot with roti or naan.
  

Grilled thangdi kebab

 Winter is the best season when we really enjoy this grilled chicken or any other grilled dishes.I would love to stand beside the grill and enjoy the nice aroma that charcoal but unfortunately i don't have one

       For grilling you can use gas grill or charcoal grill or simple OTG or microwave oven.Here i have used my old OTG for grilling  and i am really  happy with the result...come out really very well... so juicy and it  was finger licking good .This is the best choice for your party and also for this winter something hot and spicy  to enjoy with your family.This  is very easy and simple to prepare.

Ingredients:-

1. Chicken legs-6
2. Curd-1 cup
3. red chillies-10(kashmiri chillies)
4. Cloves-8
5. Cinnamon-2 inch piece
6. Cardamom-5
7. Fennel seeds(saunf)-1tsp
8. Kasoori methi-1tsp
9. Ginger-1 big piece
10. Garlic-2 pods
11. Lemon-1
12. Butter-1tbsp

Marinated chicken legs

ready to grill

Method:-

• Meantime Grind 3- 10 ingredients to a fine paste.
• Now add curd and mix it well.
• Marinate the chicken with salt and lemon for about 15 mins while grinding the masala paste.
• Now add the curd and masala mixture and keep in the refrigerator for about 6hours or This can be marinated overnight.As more as you marinate the chicken  will get more juicy and tender.
• Now take the chicken out from the fridge.Remember you  have to take out the chicken  at least 30-40 mins before grilling from the fridge.
• Now start grilling the chicken legs.Grill it for  15-20 mins turning every 5-6 mins and apply butter while you turn until its nicely browned and feels firm(but not too hard) when you touch.
• Serve hot with salad and with spicy and tangy mint chutney.

Tomcapsico Relish!

Today when i got up in the morning  i was so confused because i didnt know what to pack in kids lunch box.When i checked in the fridge only tomatoes and capsicum was there. And i don't have  much time to sit  back and think coz its already 5 and by 6 we have to go to drop them to school.So without wasting any more time i started chopping tomatoes and capsicum and this dish came to my mind.I named this dish Tomcapsico RELISH.

Ingredients:-
Tomato-5(chopped into small pieces)
capsicum-2(chopped into square)
onion-2(finely chopped)
garlic-5-6 cloves(crushed)
cinnamon-1 small piece
cumin(jeera)-1tsp
curry leaves-1spring
green chilly-1(finely chopped
ginger-small piece(shredded) 
red chilly powder-2tsp
turmeric-1/2tsp
roasted groundnuts-1tbsp(crushed)
sugar-1tsp
salt to taste.
Method:-

• Heat a kadai or pan add 2tsp of oil.
• Add cumin and saute then add green chillies,cinnamon,curry leaves,garlic and salt.Saute for a min
• Now add chilly powder and turmeric powder fry again for a few mins
• Now add onion chopped fry until it turns to translucent.
• Now add tomato,capsicum and  sugar saute for 2mins. 
• Add 1/2 cup of water,cover and cook until tomatoes are soft.
• Now take one wooden spoon or with a  potato masher .
• Switch off the gas.Garnish with roasted and crushed groundnut and ginger.
• Serve hot with roti or naan or use it like a spread for sandwiches.

RAsMaLai

Ingredients:-
Milk-2liters (full cream milk)
Sugar-11/2 cup
saffron -pinch
yellow food color or turmeric-a pinch
pista-8-10
almonds-8-10
cardamom powder-1/2tsp
Method:-

• Boil 1ltr milk in a deep sauce pan.Add a pinch of turmeric powder to give that vibrant yellow color and other 1litr milk in a shallow non stick pan.
• when milk in a deep sauce pan boils add half a juice of lime .when it curdles switch of the stove and transfer it to a plain clean cloth.Pour some water and hang the cloth to the tap or keep some heavy weight over the cloth,to drain the water from the cheese.keep this for 30 mins.
• Now the milk in the nonstick pan needs to reduce almost 60%.or till you get the right consistency.cook over a slow  flame stirring all the time.

 

•  Once its almost  done add saffron mixed in hot milk and little turmeric to get that color.Add sugar at this stage and stir it nicely.Boil until sugar dissolves fully.Now the RAS is ready.Sprinkle some cardamom powder and keep it aside.

• Next remove the cheese from the cloth and blend it through a food processor or mixer grinder using mince meat blade to smooth it out.
• Divide the paneer or cheese  into 25 small balls. roll each balls into your hand until a smooth ball is formed.Lightly press the balls to give it to a flat shape.if you want you can make 50 mini balls too.

 

• Now put 7 cups of water and the 1 cup of sugar into the pressure cooker.Dissolve the sugar and then add flat cheese balls.close the pressure cooker lid and cook until 1 whistle. Immediately switch off the gas and wait for exactly 5mins.Then take the cooker near the tap and pour some cold water over the cooker to cool down and pressure will go fast.
• Now open the lid and remove the cheese balls gently with wide spoon one by one.
• when its cools down slowly pick one balls at a time and gently press the balls with your palm to squeeze out the sugar water from the balls.
• when all the cheese balls are done.Slowly add these flat balls to the RAS mix it gently.
• Garnish with the pistachios and almond pieces and refrigerate at least 2 hours.

   

Cabbage ambado(cabbage vada)

Cabbage vada is famous in mangalore.Normally i prepare this in the evening when kids return from school .They like to have some snack  in the evening with their cup of milk or tea.So i try to make simple snack like this.It doesn't contain any garlic or onion so good for those who do upvas(fasting) or who want sathvik food .like jains and bhramins .

Ingredients:-
Cabbage-3cups(chopped finely)
Besan(chickpea flour)-11/2cup
Green chilly-3chopped
Coriander leaves-1/2 cup chopped
Coriander seeds-1tsp(crushed)
oil for frying.
Method;-

• Add salt to the chopped cabbage and keep it for about 30 mins.
• After 30 mins add all the ingredients to the cabbage and mix it well.
• Just sprinkle little water when making the vada mixture as the water from cabbage comes out  when we add the salt ,so no need to add  much water.
• Now make flat vadas and deep fry in oil.
• Serve hot with tea or coffee.

Kolhapuri meat ball curry

Minced meat balls are my family's Favorite sunday dish.Whenever i prepare this dish i make sure to fry some to have it like a snack which really tastes awesome .I had this meat ball curry for the first time at my hubby's friend's place in Pune.It was just superb as they prepared it in a traditional  way  using Silbatta(stone grinder).In kolhapur  people prepare very tasty  fried meat balls and meat ball curries which is quite spicy or zanjanith

Ingredients for the meat balls:-

Mutton mince-1/2kg(makes upto 30balls)

red chilly-10

Garam masala-1tbsp

green chilly-2

coriander leaves-1/2cup

coriander seed-2tsp

cumin(jeera)-1tsp

onion-1(finely chopped)

ginger-1piece(chopped)

garlic-1pod(chopped)

salt to taste.

 

Method:-

• Mix all the ingredients and mix it well in a food processor or in a mixer grinder using meat mincing blade.now take it out and add besan and salt to taste.Mix it well.Now start making meat balls, make small lemon sized balls.Do not add any water while grinding.Just apply some oil to your palm while making the balls so it won't stick .You can add little besan or jowari flour as a binding agent.

Note:-  you can deep fry these balls and serve it as a snack

Ingredients for the gravy:-

Dry coconut(copra) -1/2(grated)

onion-4 sliced

chilly powder-1tbsp ( i have used kashmiri chilly powder)

tomato-3

Garam masala or Goda Masala.-2-3tsp

ginger-1inch piece

garlic-1pod

cloves-2

cardamom-2

cinnamon-1small piece

coriander leaves for garnishing.

Method:-

• Prepare brown onion paste.For that you need to fry onion till dark brown and grind to smooth paste.
• Dry roast coconut till it turns to light brown color .
•  Grind roasted coconut ,tomatoes,ginger,garlic ,cloves,cinnamon,cardamom to smooth paste.
• Heat 2tbsp of oil in a big sauce pan on a low flame.add chilly powder followed by the ground masala and the  brown onion paste ,saute till the oil comes on top.
• Add  Goda Masala..a Maharashtrian masala or Garam masala and 3 cups of water and brind to boil.
• Now drop minced balls one by one.
• It will float on top of the gravy after few mins.
• cook on a low flame for at least 20 min.
• Garnish with coriander leaves.Serve hot with roti or Bhakri

Note: Use Goda Masala..a Maharashtrian masala to get authentic kolhapuri taste and flavour for you meat ball curry.

Sweet khichidi(chanadal and broken wheat)

I prepared this khichidi on our Sankranti festival.This is my grand mom's recipe, she used to garnish it with banana but  here i have used white sesame seed because normally here in belgaum people eat sesame seed and jaggery on this day so i used both in this sweet.
 Ingredients:-
Broken wheat(dalia in hindi,gova kano in konkani)-1/2 cup
Chana dal( chick peas in english,chana dali in konkani)-1cup
Jaggery-1/2kg
cardamom-5(powdered)
cinnamon- 1small piece(powdered)
nutmeg powder- a small pinch
Ghee(clarified butter)1 cup
cashew nuts,almonds,melonseeds and sesame seeds for garnishing.
Method:-

•  Wash and soak broken wheat for about 1/2hour.
• Dry roast chanadal in a pan , then wash and soak it with broken wheat.
• Add water about 4 cups.Pressure cook both for about 30mins.
• In a wide thick bottom kadai or pan make jaggery syrup using water 2 cups .
• Boil till you get 1string syrup(just take a drop of the syrup and test with your thumb and 1st finger,if you feel the string then its done).
• Now add boiled wheat and chanadal to the syrup and continue stirring all the time till its thick.Now add ghee and stir for about 5mins.
• At last add cardamom powder,cinnamon powder and nutmeg powder.
• Garnish with cashew nuts,almonds ,melon seeds and sesame seeds.

Serve hot or cold.

Oats Khichidi(oats with veggies)

Today i saw my fried usha's Masala Oats post  in one of the face book group . I was really inspired by that recipe, immediately i went into the kitchen and  tried my version of oats and within 15 mins my oats khichidi was ready.When i tasted the dish it was superb.

Earlier i used to add oats in dosa's idlies or with fruits, now i can try oats with different combinations also.

Ingredients:-
Oats-2 cups
Mixed vegetables(capsicum,french beans,peas,cauliflower and carrots)-1 cup
onion-1 chopped
green chilly-2(chopped)
garlic-4-5 cloves(chopped)
ginger-small piece(chopped)
coriander leaves-1tbsp(chopped)
turmeric powder-1/2tsp
Maggie cubes-2
           or
garam masala -2tsp
          or
 curry powder-2tsp


Method:-

• Roast oats on low flame for a few mins and keep aside.

• Heat  2tsp of oil in a pan,add some onions and fry till its changes to light brown.
• Now add all the veggies along with  green chillies,ginger and garlic. saute for few mins.
• Now add turmeric and any of the masala's and mix it properly.
• Now add 4cups of water,cover and cook.
• After 5mins add oats and cook till done.
• It takes only 2 to 5 mins to cook oats.
• Garnish with coriander leaves and serve hot.

rava bhakri(rava rotti,sajjigey rotti in kannada,rulava bakri in konkani)

Rava rotti or rulava bakri as we konkani's call it is a healthy breakfast.Normally we make plain rava bakri  which is little boring .My kids are fussy when it comes to traditional food.In plain  rava rotti  we use coconut,rava and chilly for taste.But in this rotti i have used onion and coriander to give little different taste because of both the ingredients the flavor and  the aroma doubles compared to usual plain rotti.

    I like to have it with homemade butter instead of chutney.some people would like to have it with pickles too but the buttery  combo is awesome.So i advice to have it with fresh homemade butter. 

Ingredients:-
Rava(wheat semolina)-2cups
Coconut-1/2 cup(grated)
green chilly-3
sugar-2tsp
onion-1 chopped
coriander leaves-2tbsp(chopped finely)
salt to taste.
Oil or ghee for frying.

Method:

• Grind coarsely coconut,sugar,chillies and salt.The paste should not be too smooth because you have to feel the coconut and chillies while eating the bakri.
• Now add this paste to rava.Add some water about 2 cups to make a thick batter.The batter should be thick and when making bakri you have to use your hand to spread the batter. 
• Now heat the dosa pan or tava.
• Apply ghee or oil over the tava and put a ladle full of the bakri batter and spread it with hands.Make about 6-8 inch diameter rounds.Fry on both the sides.First while frying cover it with a lid and then fry on the other side too.Apply ghee or oil while frying both the sides.
• Serve hot with butter.

Stuffed Brinjal(barleli vangi in marathi)

Barleli vangi means stuffed brinjal in marati.It is a famous Maharashtrian cuisine.In north Karnataka it is know as" Enney gai".  This dish is all about stuffing brinjals with spicy masala and cooked  on a slow fire in plenty of oil.This is very authentic maharashtrian recipe,whenever there is special occasion people love to cook this.

                     This is one of my daughter's favorite brinjal dish This really goes well with bakri(jawari or rice flour roti) or chapati or pulkas.

Ingredients:-
Brinjal(egg plant)-8-10(small variety)
coconut-1/2(grated)(about 2cups)
onion-2(chopped)
sesame seed -2tsp
groundnuts-2tsp
garam masala-1tbsp
chilly powder-2tsp
red chilly-4
ginger-small piece
garlic-1big pod
coriander leaves-1/2 cup chopped.
tomato-2 chopped
tamarind paste-1tsp
 vegetable oil(groundnut oil) for cooking-2tbsp

• Slit brinjals as shown above.After that soak it in the salt water.
• In the meanwhile prepare masala for the stuffing.
• 1st dry roast ground nut,sesame seeds,red chillies ,onion 1chopped,ginger,garlic and  the grated coconut.
• Now grind the roasted ingredients to a coarse paste along with tamarind.
• Now add chilly powder,onion chopped,garam masala,half of the coriander leaves and the salt to the  ground masala.
• Mix it well and start stuffing the brinjals.

• Now heat the oil in a pan and then add tomatoes.
• if the stuffing is little left then you can put that along with tomatoes and stir till tomatoes are cooked well.
• add the stuffed brinjals one by one to the gravy.
• Add little water about 1/2cup.
• cover  with a lid and cook till brijals are cooked on a slow fire.
• Turn all the brinjals,so that both the sides cook properly.
•  cook till oil comes on  the top of the gravy.The gravy should be thick and dry.
• Garnish with coriander leaves and serve hot with bakri or roti(dry roti) or pulkas.

  

Aloo methi fry

Aloo methi

Ingredients:-

Potato-3-4(cut into thin square pieces)

Fenugreek leaves(methi)-1bunch(about 2cups chopped and washed )

Mustard-1tsp

Cumin(jeera)-1ts

Turmeric powder1/2tsp

Green chilly-3(finely chopped)

Dry red chilly-1(cut into small pieces)

salt to taste

oil-1tbsp

     Method:-

• Apply salt to potatoes and keep aside for 15 mins.
• After 15mins drain out the water from the potatoes
• Heat oil in a pan,drop some mustard when it crackles add jeera and red chilly.
• when the red chilly changes the color add green chilly chopped,tumeric powder.Saute for 2mins.
• Now add methi leaves chopped and fry till 2mins.
• At last add potatoes and little salt(as we have already applied salt for the potatoes).
• Now cover and cook till dry.
• Now open the lid and stir fry till you get  the nice aroma of fried methi leaves.
• Serve hot

Aloo methi

        

Stuffed curd rice balls(north karnataka special)

Curd rice balls are North Karnataka specialty.People here make this for special occasion like festivals, marriages or they pack this for picnics too.After lunch they like to have these balls.In summer its good to have curd balls for cooling effect.

I like to have it with dry garlic chutney or with dal.

Ingredients:-

rice-1cup

curd-1cup

garlic-3-4 cloves crushed

green chillies-2 chopped

coriander leaves-2-3tsp (chopped finely)

salt to taste.

For the stuffing:-

pomegranate seeds-1/2 cup

Raisins-2tsp

fried cashew nuts-3tsp(fried and crushed) 

Method: 

• Cook the rice till soft and mushy so its easy while making balls.
•  Spread the rice on a wide plate to cool down.
• Now add all the ingredients and mix it nicely by pressing with fork or spoon.
• mix nuts and pomegranate seeds for the stuffing.
• Now apply some water to your palm and start making the balls.
• Stuff with the pomegranate mixture.

Serve with spicy curry or have it plain. 

•