Baby corn Tamatar ki subzi( baby corn in tomato sauce)

If there is one vegetable that is power house of great nutrition and taste alike,it is babycorn. Rich in carotenoids,vitamin B & C,sodium,and fibre,baby corn is one such vegetable that offers resistance to several health problems like constipation,colon cancer, cataracts, heart diseases  and abnormal blood pressure.
Eat it raw or cooked,grilled or boiled,baby corn is a heaven of taste and health bundled into a crunchy ,chewy,delicious vegetable.

Today i am here with tasty baby corn recipe that's sure to please one and all.

Ingredients :

1. 20 baby corns,cut into 2 inch long pieces
2. 2 big capsicum( red and green)
3. 1/4 tsp turmeric powder
4. 1 tbsp ginger garlic paste
5. Salt to taste.
6. Juice of 1 lime.
7. 1 tbsp  oil
8. 1 tbsp butter or margarine 
9. 6 dry red chillies.
10. 1/4 tsp methi /fenugreek seeds.
11. 6 cloves garlic (peeled)
12. 1/4 tsp mustard seeds.
13. 2 onions ( finely sliced )
14. 1/2 tsp cumin powder
15. 1/2 tsp Garam masala
16. 6 green chillies (chopped finely)
17. 5-6 large tomatoes ( skinned & pureed) or
18. 2 cups tomato puree.
19. 1/2 tsp cumin seeds.

Method :-

• Rub turmeric, ginger garlic paste and salt with the juice of 1 lime on babycorn and capsicum. leave for 30 minutes.

 

• Heat oil in a pan ,add red chillies, fenugreek seeds, garlic & mustard seeds till they darken, turning down the heat to prevent their burning. 

• Add onions & fry to a golden brown.

 

• Add cumin powder and garam masala powder stir for 2 minutes.

•  then add marinated babycorn and stir fry. 

• Add green chillies and butter, saute well for 3-4 minutes on medium low flame. 

• Add pureed tomatoes and cook on slow fire till the tomatoes are cooked and the dish is almost dry.

• Add sugar dissolved in a tbsp of water (optional), salt to taste & saute till it blends well . 

Serve hot with roti or rice

Manglorean style "Marvai pundi" (clams and rice dumplings in coconut curry sauce)

Today for dinner I cooked manglorean style clam and rice dumplings in Coconut curry sauce, Its yummy and taste fantastic with all the herbs combination, totally outrages. HUbby and I have decided to make a conscious effort to eat more seafood. This effort probably won't be cheap. But if we try to spoil ourselves on a seafood dinner at home, we are less likely to splurge on a fancy dinner out were that salmon or king fish fillet is likely to cost 3 to 4 times more. So whatever the occasion we eat at home and ate well. This is amazing curry broth and I suspect mussels would be equally as divine!

Ingredients for Pundi:

1. 2 cups- Parboiled rice/ white ukde thandul
2. salt as per taste

Ingredients for clam curry sauce:

1. 1/2 kg Clams/kubbe/marvai/thisre
2. 1/2 tsp Mustard seeds
3. 1 onion,chopped
4. 1 tbsp coconut oil/any veg oil

Ingredients for the masala/sauce:

1. 3 cups Coconut.grated
2. 10-12 Kashmiri red chillies ( you can use 2-3 guntur or any hot chillies if you like it more spicy)
3. 2tsp Coriander seeds
4. 1/4tsp Cumin/jeera
5. 8-10 Fenugreek/methi seeds
6. 1Onion,sliced
7. 10 Pepper corns
8. 1/2tsp Turmeric /haldi
9. 6-7 Garlic cloves
10. 1/2 inch Ginger,chopped fine
11. 1/2tsp Mustard seeds
12. 1 Marble sized ball of Tamarind
13. 1tsp coconut oil or any veg oil

Cooking Directions:

For Pundi:

1. For rice dumplings,soak rice for about 6-7 hours and grind to coarse paste with 3 cups of and salt to taste.
2. then transfer to a thick bottom pan and cook on medium flame till the moisture evaporates and you are left with a lump(this should not be too dry,you must be able to form balls).
3. Let it cool for sometime,then start making small round,flat shaped dumplings almost as a coin shape.You can make about 25-30 dumpling from this dough.
4. Now boil water in a idli steamer and steam for about 15 minutes or till done.

For clams :

• Place the clams in a large bowl and fill with water until the clams are fully submerged. Allow them to rest for 30 minutes to an hour to encourage them to filter out any sand and grit.
• Gently remove each clam one at a time and scrub away any grit on the outside of the shell.
• Now take one vessel and add 2 cups of water.Add all the clams and simmer the calms for 5-7 minutes or until most of the shells have opened. Discard any unopened clams.When its cool open and discard one shell keeping one with the flesh and save the liquid left over after boiling the cockles for the gravy.

For the masala:

• Dry roast the ,chillies, coriander, cumin, pepper corns, fenugreek seeds,1/2 tsp mustard and lastly add turmeric and switch off the gas.
• Transfer this to a blender and in the same pan add 1 chopped onion and little oil (about 1tsp) and fry on low flame till you get the nice aroma.
• Grind coconut ,roasted masala ingredients ,fried onion,garlic cloves,ginger and tamarind to fine paste.

For the clam curry sauce:

• Heat cooking pot,add coconut oil/any veg oil.Add remaining mustard and onion chopped and saute for a while till onion turns to golden brown.
• Stir in the coconut Paste and clam juice in which clams have boiled, whisking to break up and lumps in the coconut paste. Add salt to taste and some more water if needed to make the gravy little thin. Bring the mixture to a boil. Add the clams, cover and reduce heat,cook for 5 minutes.
• Now add steamed rice dumplings/pundi and boil further 10-15 minutes till the gravy is thickens.
• Serve after few hours or keep it overnight to let the rice dumpling soak in the gravy.

Water melon rind halwa

Summer and watermelon are inseparable. Watermelon are found almost everywhere in the world. Although we can find watermelons in our markets throughout the year, the season for watermelon is the summer when they are sweet and of the best quality. No other fruit can we find so crunchy and thirst quenching like watermelon.

 When the heat of summer tires us with thirst, eating watermelon is a safe alternative to taking energy drinks. Since it contains high water quantity it can hydrates us whereas other drinks are caffeine filled energy drinks, which can easily dehydrate us. Nothing can be more satisfactory on a hot, dusty day than a crisp, juicy slice of watermelon! 

        Do you know that the rind of water melon is edible?....... The term rind usually refers to the skin or peel of a fruit. In watermelon, the rind consists of two parts - the outer green skin and the inner white pulp.The outer green skin of the rind is hard and inedible, so it is discarded. The inner whitish part of the rind is edible, although it has a bland taste when raw and is not as soft as the central red part. Today i am not using the juicy red part of the watermelon but the white part of water melon rind to make this delicious halwa.

      I got this recipe from one of my friend, who posted in one of the  Face book food group , I was drawn to it like a magnet. (Don't ask why because I have no idea. Maybe it had something to do with my hesitation to throw away all that pretty green rind. Or, maybe I just like any recipe with the word halwa.) This recipe is simple just like carrot or bottle gourd halwa. 

Ingredients:

• 5 cups Water melon rind (grated)
• 1/2 cup Jaggery
• 1/4 cup Sugar
• 1/4tsp Cardamom powder
• 2tbsp Ghee/clarified butter
• 1cup Fresh cream
• 1tbsp Cashewnut,broken
• 1tbsp Raisins
• 10 Almonds,sliced
• 5-6 strands of Saffron

Cooking Directions:

• For this recipe, you'll need the rind of a 2 kg melon. Use the white inner rind, not the outer green part, which might have been waxed. Shred the rind with the large holes of a box grater, or cut it into chunks and shred it in a food processor .
• Fry nuts in little ghee till golden and keep aside
• Now take a heavy bottomed kadai or pan,add ghee and sugar and stir till it changes to light brown colour,now add the grated water melon rinds and Keep stirring on high flame till the water dries up completely.
• Now add the cream and cook further on medium flame,till the fat separates.
• Add jaggery and keep on stirring till the halwa turns to light brown colour and almost dry.
• Add saffron stands and cardamom powder and stir for 2-3 minutes and switch off the gas.

• Garnish with roasted nuts and tasty water melon halwa is ready to serve !

If you have tried any of these recipes or have recipes of your own, i want to hear about your experiences so be sure to leave your comments in the comment box below this post..thank you :)

Soyabean idli..

Soybeans are very rich in protein. It is an excellent food, which replaces animal protein. It is highly suitable for strict vegetarians and for those who want to avoid non-vegetarian foods. Soya can be used in variety of traditional foods. The aim is to replace the junk foods, which contain empty calories with great tasting Soy Foods.Soybean contains isoflavones that minimizes the risk of developing certain cancers. Soybean, being a fabulous source of proteins, aids in lowering the cholesterol level. Genistein, an isoflavone in soybean, protects the body from the clutches of plague disease. In the market, three kinds of soybeans can be spotted, namely, fresh immature (green) soybeans, known as edamame, fresh mature soybeans, and dried soybeans. Owing to the innumerable benefits of soybeans, incorporate them in your daily meals and promote your health fitness. In this recipe i've used dried soya beans which is easily available in any of the super market

Ingredients

• 1/2cup Urad /black gram dal
• 1/2 cup Dried Soya bean
• 2 cups Dosa rice
• 1/2tsp Methi/fenugreek seeds
• salt as per taste

Cooking Directions

1. Wash soya bean and urad dal twice and soak both together for 6-7 hours in 2 liters of water.
2. Wash and soak rice and methi in 1 liter of water for 6-7 hours
3. Now use your wet grinder or mixer grinder and use the same water in which both soya and dal are soaked.
4. Fill the soaked dal and bean upto 3/4 of the jar. Run the mixer at speed 2 and gradually add water while the mixer is still running,till the paste becomes uniformly fine.Stop and stir inbetween to allow trapped air bubbles to escape and to allow circulation. It will take 5-6 minutes to get a fine paste depending on the mixer grinder. Do not use all the water,keep some for grinding the rice.
5. Now transfer the batter into large vessel.
6. in the same jar add rice and methi and 1/2 cup of soaked dal water and grind to coarse paste ( should be semolina consistency )
7. Add this rice batter to the dal and soya bean batter,mix it well with your hands and keep overnight to ferment.
8. Next day morning add salt as per taste and adjust the batter,by adding little water if needed.
9. Boil water in idli cooker and fill the idli moulds with this batter and steam for about 10-12 minutes.
10. Serve hot with ginger-peanut chutney.

Hi Everybody thank you for visiting my blog. I'd love to hear 

from you, post your comments or shoot me an email with any

 questions: jobaliga@gmail.com

Chinese style "Dragon chicken"

Happy weekend!

Why go out for Chinese food when it is this easy? Today i am here with one of my favourite chinese dish called Dragon chicken. I've heard about this recipe for a while but was skeptical. Much to my delight, the recipe was spot-on and the chicken was truly juicy and delicious.
  If you love chinese dishes,then this recipe is perfect for Saturdays and Sundays when you have more hours to devote to prepping and cooking, but you can just easily make them on any day of the week if it so please you. Savor this yummy recipe with your family and friends. Make your weekend table a place for good food and good times. Enjoy!

Prep time: 10 minutes
Cook time: 30 minutes
Ingredients

• 500 grams Boneless chicken ( about 10 pieces)
• 1 tbsp Ginger garlic paste
• 1 tsp Red chilly powder
• 1 tsp Soy sauce
• 1/2 tsp Pepper powder
• 1 tbsp maida/all purpose flour
• 1 tbsp Corn flour
• Salt as per taste

For the sauce:

• 1 tbsp Red chilly paste
• 2 tbsp tomato sauce
• 1 tbsp Garlic Cloves ,chopped fine
• 1 tbsp Ginger,chopped fine
• 1 Green chilly,chopped fine
• 1 tsp Soy sauce
• 1/2 tsp White vinegar
• 1/2 tsp Pepper powder
• 2s ticks Spring onions,chopped fine
• 1 tsp Sugar
• a pinch of Ajjinomoto/MSG
• 1 Drop of orange red colour
• 3tsp of sesame oil or any veg oil
• Salt to taste

Cooking Directions
To prepare the sauce:

1. Mix all the ingredients together ,except oil and red colour.
2. Heat oil in a frying pan,when that oil is very hot,pour in the mixture and add 1tbsp water, stir well .Cook till the sauce blends well and thickens.
3. Add a drop of red colour and remove from the heat.
4. Marinate the chicken with ginger garlic paste,red chilly powder,pepper powder and salt.Keep in refrigerator for a minimum of 30 minutes.
5. Mix flour, cornflour,egg,salt to taste and a dash of orange red colour. Add enough water to mix to a smooth batter.
6. Dip the chicken pieces in the batter and deep fry until crisp.
7. Saute them in a prepared sauce..Pour this in a serving bowl and garnish with finely chopped spring onions and finely cut omelette pieces and Serve with rice or
   Asian noodles.

Dhaba style ...Methi aloo-paneer

Happy weekend!

It's not every day that one can spend long hours in the kitchen preparing elaborate meals. But on weekends and holidays when the family is at home and there is more than enough time to go crazy in the kitchen. You can easily dazzle everyone with delicious meals- starting from a beyond-the usual breakfast to a hearty lunch to a four-course dinner.

  Today i am here with such interesting rich and creamy dish with fenugreek,baby potatoes and paneer/cottage cheese, A Perfect  dhaba style dish .This recipe is perfect for Saturdays and Sundays when you have more hours to devote to prepping and cooking, but you can just easily make them on any day of the week if it so please you. Savor this yummy recipe with your family and friends. Make your weekend table a place for good food and good times. Enjoy!

Ingredients

• 2 cups Fresh Fenugreek/Methi leaves
• 20 Baby potatoes
• 200 grams Fresh paneer/cottage cheese,crumbled
• 3 cups Full Fat Milk
• 2tbsp Fresh cream
• 1 Onion,chopped
• 2 medium Tomatoes ,pureed
• 1tsp Sugar
• 1/2tsp Turmeric powder/haldi
• 1tsp Cumin
• 1 Onion
• 2 tsp Ghee
• 1 tbsp Oil

For masala paste:

• 1 Onion
• 1inch Ginger
• 6-7 Garlic cloves
• 3-4 Green chillies
• 10 Cashew nut,cut into pieces
• 2tsp Poppy seed/Khus khus

For the Garam masala powder:

• 2(1 inch) pieces Cinnamon sticks
• 6-7 Cloves
• 4-5 Green cardamoms/elichi
• 1 Black cardamom/badi elichi
• 2tsp Coriander seeds
• 1tsp Jeera/cumin seeds
• 1tsp Fennel seeds/saunf
• 1/4 Mace
• 1/2tsp Pepper corns/kali mirch
• 1tsp Kasoori methi ( no need to roast)

Cooking Directions

1. Wash fenugreek leaves 2-3 times and drain.Sprinkle some salt to get rid of the bitterness if any.Keep aside for 30 minutes.
2. Wash baby potatoes well to get rid of mud if any and cut into half. Heat oil in a kadai and deep fry potatoes till light golden and take it on a plate.
3. Soak cashewnut and poppy seed in 2tbsp of warm water.
4. Grind all the ingredients for the masala to smooth paste along with soaked cashewnut and poppy seed.
5. Now dry roast all the ingredients to be powdered till you get the nice aroma of the spices.Let it cool completely before grinding to fine powder.
6. Now squeeze the fenugreek leaves to get rid of that extra water .
7. In a kadai, heat 2tsp of ghee and add cumin seeds. Once they crackle, add the fenugreek leaves and saute for about 5-6 minutes on low flame till all the moisture dries up and you get nice aroma.
8. Transfer the fried methi leaves to a plate and in the same pan add oil and add chopped onions and saute till light brown colour.
9. Add the ground paste, turmeric powder and roasted masala powder and mix all the spices well,saute the mixture till the oil comes on top.
10. Add the tomato puree next and saute till oil separates.
11. Add the fried baby potatoes, fenugreek leaves milk, cream, salt, sugar and a cup of water and cook for about 10 mins.
12. At last add the crumbled paneer and cook again for 3-4 minutes and switch off the gas.
13. Transfer to a serving dish,garnish with a tbsp of cream and serve hot with hot pulkas or roti.

Avnaas-ambya sasam ( Mustard flavoured pineapple and mango salad)

Aunas Ambo sasam (called pineapple and mango respectively in English) is an excellent mango pineapple sweet sour dish. It is a very popular dish from the Konkani/ Mangalorean cuisine .Mango is the king of fruits and has got a variety of mangoes like the Alphanso, Malgova, Thothapuri, Mallika etc. Traditionally Aunas ambo sasam uses mango and pineapple. when mangoes are not available, you can also use all mixed fruits which would give a wonderful sweet and sour combination of taste and flavors. It is a popular GSB feast dish and locally known as Ambe (mango) sasam and is normally a must in most marriage food.In this dish fruits are together tossed in a mustard flavored coconut paste and spiced with red chili to make a dish that surely serves as an exotic accompaniment. This dish is a blend of sweet, sour and hot all at once. .Do try this luscious and exotic recipe specially during hot summer season.This really makes a great salad!

Ingredients

• 2 cups Mango pieces (any sweet variety will do)
• 2 cups Pineapple cubes
• 1 cup Black or green grapes
• 2 cups Freshly grated coconut
• 2 Whole Red chillies,roasted in oil
• 1tsp Mustard seeds
• 1tbsp Jaggery or sugar

Cooking Directions

1. For preparing the Avnaas ambya sasam, firstly mix the Jaggery or sugar into the chopped fruits and keep aside.
2. Grind the coconut with the red chillies adding little water to a coarse paste. 
3. Just before taking, add the mustard seeds and grind for a few more seconds till the mustard seeds are slightly crushed.
4. Now add the coconut paste to the fruits with salt and mix well. Serve this excellent and yummy dish cold or at room temperature.
   
   
   
   
   
   

Prawn Koliwada

Sunday special..."Prawn koliwada"..

Today i prepared this yummy Prawn fry for lunch along with my fish curry and rice Prawns are marinated with spices and deep fried. Its a traditional recipe from the Koli community in Maharashtra and this dish is named after the places where the koli communities live which is locally called as Koliwada.

Ingredients

• 1/2kg prawns shelled and deveined
• 1tbsp Red chilli (kashmiri) powder
• 1/2 cup Gram flour Besan
• 2 tbsp Maida or cornflour
• 1tsp Ginger paste
• 1tsp Garlic paste
• 1tsp Coriander-cumin powder
• 1/4tsp Ajwain/carom seeds
• 1/2tsp Garam masala powder
• 1tsp Lemon juice
• salt as per taste
• A pinch of orange red colour (optional)

Cooking Directions

1. onion slices and lemon wedges to garnish
2. Wash the shelled and deveined prawns well. 
3. In a bowl, mix the prawns with the rest of the ingredients till the prawns are well-coated with the spices. Marinate for about 30-45 minutes.
4. Heat the oil till it is hot and deep fry the prawns on medium heat till they are crisp.
5. Garnish with onion slices and lemon wedges.

TIPS:

1. The kashmiri chilli powder is of a very bright red color and is less hot compared to the normal type. It gives a lovely red color when added to any dish. The normal red chilli powder will do equal justice to the taste if not the color.
2. Fish slices can be used in place of prawns to make Fish Koliwada.
   
   

Turkey berry/Sundaikai (Potbadane,Gulbadane)sukka

Sundaikai Turkey Berry or wild eggplant in English, is a very popular in Tamilnadu and kerala and some parts of Karnataka.Its a bushy ,erect and spiny perennial plant used horticulturally as a root stock for eggplant.   Turkey berries contains high medicinal value and is very good for health. It is rich in Iron content and it acts like cleanser to clean our stomach. It is widely used in Siddha medicine for making chooranams, which is helpful for digestion problems.

Ingredients

• 2 cups Turkey berries/
• 2 Onion,chopped
• 4-5 Garlic cloves, slightly crushed
• 1tbsp OIl
• 1 cup Coconut,grated
• 5-6 Dried kashmiri red chillies
• 7-8 Methi /fenugreek seeds
• 1tsp Jeera/cumin seeds
• 2tsp Coriander seeds

Cooking Directions

1. Make small slits on the turkey berries and apply a tsp of salt and keep aside for 30 minutes.
2. After 30 minutes squeeze it well and wash it again to get rid of the bitterness.
3. In a pan add a little oil, then add red chillies and coriander seeds and 1/2tsp jeera.. When they turn red add methi/fenugreek seed and fry till fenugreek turns to light golden colour. Switch off the gas and let it cool it a bit before grinding
4. Now grind freshly grated coconut ,roasted dry masalas and garlic cloves and remaining jeera and tamarind without water to coarse paste and Keep aside.
5. In a pan add oil and onions. When they turns light golden add the turkey berry and salt to taste, add 1/2 cup of water to cook the berries.Cover and cook till soft and well cooked.
6. Now add ground masala paste and mix well and let it cook for 4-5 mins till the masala is almost dry.
7. Serve hot as a side dish with rice.

Chapati and vegetable sagoo

Sagoo is a typical mixed vegetable dish of karnataka quite famous specially in Bangalore,mysore and shimoga. This is aromatic, flavorful and tasty dish popularly served in restaurants as a side dish with chapati or puri 

Ingredients

1. 1 cup Dried Green or white peas/vatana
2. 1 cup Cauliflower florets
3. 1/2 cup Carrots,cut into small cubes
4. 1/2 cup  Potatoes, cut into small cubes
5. 2 Onion,chopped
6. 2 Tomatoes,chopped
7. 2 spring Curry leaves
8. 1 tsp Mustard
9. 3 tsp oil
10. 1/4 tsp Turmeric powder
11. Salt As per taste

For masala paste:

1. 1/2 cup Coconut,grated
2. 2 tbsp Putane/roasted chana/hurigadale
3. 4-5 Green chillies
4. 2 tbsp Coriander leaves,chopped
5. 6-7 cloves/lavang
6. 2(1 inch) pieces Cinnamon sticks
7. 2 tsp Poppy seed
8. 6-7 Garlic cloves
9. 1 inch piece Ginger

Cooking Directions

1. Soak green/white peas overnight in 6 cups of water.
2. Next day morning drain the water and keep aside.
3. Chop all the vegetable ( you can add any vegetables like, ashgourd, pumpkin or beans) and keep aside.
4. Now pressure cook ,peas,potatoes and carrots with little salt add about 3-4 cups of water and cook for 20 minutes or take 2 -3 whistles till all veggies are well cooked.
5. Grind all the masala ingredients to smooth paste using 2 cups of water.Now our masala paste is ready.
6. Now take a deep sauce pan,Heat oil and add some mustard,let it splutter,then add curry leaves and onion and fry till onions are translucent.Add turmeric and fry for a minute.
7. Add chopped tomatoes,cauliflower florets and little salt ( check while adding salt as we have already added salt while cooking peas and vegetable)cover and cook till cauliflower is soft but not mushy.
8. Add pressure cooked peas and vegetable and the ground masala paste and boil till the gravy becomes semi dry.
9. Garnish with coriander leaves( optional as we have already added while grinding) and serve hot.
10. Goes well with Puri or chapati.

Secret of making soft triangle chapathi

Today i am here with the secret of making soft Chapathi. It is a unleavened flat bread made from whole wheat flour. it is a staple in India.it is also known as roti .But instead of plain roti this layered chapati taste good and stays soft for a long time.

Ingredients:

• 2 cups Whole wheat flour
• 1/2 tsp Salt
• 3/4 cup Luke warm water
• 2 tsp oil or ghee

Method:

1. Combine the above ingredients  to make a soft dough.
2. Knead for at least 5 minutes. Cover the dough and allow it to rest for at least 20 to 30 minutes.
3. After 30 minutes divide the dough into 12 equal round parts. Roll each round into flat disks ,then apply some ghee,dust it with dry flour,then spread it evenly.as shown in the above picture. then fold it to half moon shape,then fold it again to make triangle shape.Then roll into big triangle or round shape.
4. Put the chapati on a hot griddle,The tawa must be heated properly. Place rolled out dough on tawa and wait till small bubbles appear. Turn the chapathi to the other side and rotate while it cooks. Lift a corner to see whether it has cooked and if it has, turn once again.flip it to the other side. Apply a little ghee or butter or oil on top and again flip it over and apply ghee, butter or oil.Fry till well roasted on both the sides or until brown spot appears, remove on a plate
5. Now Chapati is ready to serve with vegetable sagoo or kurma or any other veg and non-veg  curries of your choice.
   
   
   
   Tip:
   First the wheat flour you are using should be good quality or branded one.Never use maida/all purpose flour . Use whole wheat flour only.It must be treated with three to four spoons of oil which is mixed thoroughly and then the water is added to make dough.
   Secondly, to make soft Chapathis, the dough should not be very loose and too soft.It should also be not too hard.
   Thirdly, the rolling of the chapathis is an art by itself.You must roll them evenly without any hard pressure placed on the dough with the rolling pin.
   Lastly the tawa should be hot when you are frying chapati
   
   
   
   

Papaya-coconut pudding

There's something oh-so-soothing about a bowl of creamy pudding for dessert. This is a Lighter recipe for your favorite puddings, so you can feel good about indulging in pudding for dessert as i have added some healthy ingredients.If you want can add healthy ingredients, such as nuts and fresh fruit, to make these delicious pudding even better for you.next time i will come up with more interesting pudding using some more fruits and nuts.

Ingredients

• 3cups Papaya pieces
• 1 cup Coconut milk
• 2tbsp Cornstarch/flour
• 1/4 cup Jaggery
• 1/4tsp Cardamom powder
• 1/2 cup Fresh cream
• 2tbsp icing sugar

Cooking Directions

• Boil coconut milk,cornstarch in a pan.
• Then add Jaggery powdered and boil till it dissolves completely and the coconut sauce becomes thick and creamy.
• Let it cool completely,then blend it with papaya pieces and cardamom powder to smooth paste.
• Transfer this to a pudding mould and refrigerate for 3-4 hours.
• Whip cream and icing sugar till light and fluffy.
• Demould the pudding and decorate with prepared icing and serve chilled.

Chow chow /Simebadane Halwa

Chow chow ( kannada -seemey badane,) is a delectable pleasantly coloured and easy to cook vegetable.It can be easily grown by planting a mature sprout,which can not be used for cooking.Just trail over a pendal or compound wall ( if space permits),to enjoy a basketful of harvest. in addition to using it in Sambar/curry there are other interesting ways to relish it too!

Ingredients

• 8 cups Chow chow gratings
• 1cup Full cream milk
• 100 grams Milk powder
• 1 cup Jaggery
• 1/4tsp Cardamom powder
• 10 Cashewnut ,cut into pieces
• 10 Almonds,slivered
• 1tbsp Raisins
• 2 + 1 tbsp Ghee

Cooking Directions

• Peel chow chow and grate and keep aside.

• Take a big kadai or pan and cook the gratings in milk till soft and dry.

• Add jaggery and cook till well blended and dry.

• Now add milk powder and mix it well,keep stirring to avoid lumps.

• Add little ghee and saffron and keep stirring till the mixture leaves the sides of the pan.
• Heat 1tbsp ghee,fry cashews,almonds and raisins and pour over the mix.Add cardamom powder and mix well.
• Serve hot

Note: As this vegetable is too tender,it does not need any water or time to cook.
Variation : Use 4-5 crushed Dudh peda or any other flavoured peda instead of milk powder.