Shankarpali/ Sweet tukdi

 

 Diwali festival in Maharashtra and some parts of karnataka is incomplete without crunchy chakli, karanji and cute diamond shaped Shankarpali. shankarpali is a very addictive snack that is made during Diwali.You forget everything when these crunchy and crispy cute diamond shaped deep fried biscuits melts in your mouth.I makes this usually 2-3 days before Diwali,specially on my kids demand. It's a simple snack made using Maida, rava, and powdered sugar.

Ingredients:

1. 2 cups maida
2. 1/2 cup Rava/semolina
3. 1/4 cup Ghee,melted
4. 1/2 cup Sugar,powdered
5. 1tsp Salt
6. 1/2 cup milk 
7. Oil for frying

Method:

• Mix ghee and sugar in a wide plate or bowl with the hands. nicely rub it with the hand till the sugar completely melts with the ghee.
• Now add maida and rava and salt, nicely mix it, add little milk at a time and knead thefirm dough. If the consistency is too wet add little more maida. Then cover it with a wet cloth for about an hour.

 

• After the resting time, divide the dough into equal parts of six. Take one part and roll into a circular shape of 7 to 8 centimeter, similar to a chappati.
•  Using a knife or serrated cutting wheel or pizza cutter, cut the rolled out dough into strips and then again cut diagonally into strips to get square or diamond shapes.

 

• I gave it a diamond shape. Separate the cut pieces spread them on a paper, roll out few more rounds and cut them in similar fashion. 

 

• Heat oil in a frying pan and when the oil is hot enough for frying, fry the shankarpali pieces in batches. To test - you may drop a small bit of dough into the oil, if it rises up immediately to the surface, then the oil is ready for frying. Fry over low heat so that your shankarpali cook without burning.
• Fry evenly until they turn brown and crisp and the oil stops sizzling.
• Remove with slotted, long-handled spoon, draining the oil as you do. Put them into absorbent kitchen napkins. Prepare more shankarpali with the remaining dough. Store in a steel boxes or any air-tight jars. Stays fresh up to a month. Actually you can enjoy the shankarpalis any time of year, instead of waiting to prepare these only during Diwali.
  
  

Boondi laddu/ ladoo

 

This festive season, try your hands at the very popular Indian sweet "Boondi ladoo" and bring a variety in your sweet-meat list.  I am sure your guests too will love this homemade ladoos.

So, how do you go about making the ladoos? It is not wrong to say that the method is a bit tricky and requires some level of expertise in cooking.However, with a little bit of practice, you will definitely get it. After all, practice does make one perfect.

Let us get the ingredients together and then move on to the method. The ingredients listed here are measured in cups and spoons to help you alter the amount as per your preference. Take a look.

Ingredients:

1. 2 cups Besan (gram flour) 
2. 2 Green cardamom (choti elaichi) , powdered 
3. 3/4 cup water for the syrup
4. 3 tbsp Cashew nuts (kaju),chopped 
5. 2 tbsp Raisins (kishmish) -
6. 1/2 tsp Nutmeg powder
7. 2cups Sugar
8. yellow food colour or turmeric powder
9. a big pinch of kesar
10. Oil for deep frying
11. 2 Tbsp of Ghee

Method

To Prepare The Boondi:

1. Put oil to heat in a frying pan, while the oil heats up prepare the batter.
2 In a deep bowl, add besan and turmeric powder, whisk together. Now pour water bit by bit and mix.
3. The batter should be of pouring consistency but not very runny. You can pour a drop in the oil and check.
4. When the batter is ready, place one perforated ladle over the oil and pour some batter through the ladle. Drops of the batter will fall in the oil and form boondis.

5. Fry just enough to cook the batter. Remove from oil and place in a separate plate.

If the boondis are too big or out of shape then take some boondis at a time and  coarsely grind in a mixer,then add this to the sugar syrup. 

 To Prepare Sugar Syrup:

1. Take sugar in a deep and heavy bottom saucepan, add 3/4th cup water and bring to a boil. Add in kesar.

2. Stir at regular intervals, when the syrup comes to a boil, lower the flame and allow to boil for another 2 to 3 minutes.

3. Take a teaspoon of syrup and allow to cool. To check the consistency, press between one finger and the thumb. When pulled apart, one thread of the syrup should form.

4. If the thread does not form, boil some more and check again. Take care that the syrup does not get too thick. Once prepared, set aside.

  To Prepare laddus:
 

• Add all the boondis to the hot sugar syrup and keep aside for an hour. In this one hour, the sugar syrup will be well absorbed by the boondi.
• Add the dry fruits, nutmeg powder,crushed cardamom and Ghee to the boondi.
• Mix all the ingredients well and begin with making balls.
• Laddus are ready to be served. Have a sweet festival time!

Note: 

• Mixture should be slightly warm to allow the formation of balls.
• Don't make the boondi crispy or golden as it becomes hard and cannot absorb the syrup well
• Give your laddus any size you wish and sit back and admire your skills!

Ragi Rotti and Mangalorean style chicken curry/kori gasi/ ghashi

Healthy Ragi rotti with a delectable mangalorean kori gasi/ ghashi .This dish is spiced up with a unique and aromatic roasted spices, the coconut milk  gives a slight sweetness and the slow cooked chicken that just melts in your mouth, is out of this world.  Trust me when I say you will hum in joy once you make and taste this chicken curry.

 

Ingredients For kori gasi/ chicken curry

For the masala paste:

1. 1 tsp coconut oil
2. 3 tsp coriander
3.  6-7 fenugreek seeds
4. 1/2 tsp fennel seeds
5. 8 pieces of pepper corn
6. 1 tsp mustard seeds
7. 2 tsp cumin seeds
8. 10 red chillies
9. 2 cups grated coconut
10. 2 sliced onions
11. 10 cloves of garlic,crushed 
12. 1/2 tsp Turmeric powder

 

For the main dish:

1. 2 Tbsp coconut oil
2. 2 sliced onions
3. 1-2 spring curry leaves
4. 2 chopped tomatoes
5. 800 gm curry-cut chicken
6. Salt to taste
7. 1 marble sized ball of tamarind,soaked in warm water. 
8. 1 cup coconut milk

1.  
   
   
   Method

•  Heat oil in pan. Add coriander seeds, fenugreek seeds, fennel seeds, pepper corn, mustard seeds, cumin seeds and red chillies and dry roast them.
• Now add grated coconut, turmeric powder, onions and garlic.Saute till the onion turn light brown.
• Then add water and grind them together to smooth paste. The masala is ready.
• Heat oil in pan. Add sliced onions, curry leaves and saute the onions till it turns light pink or translucent.
• Then add chopped tomatoes, curry cut chicken, prepared masala paste, salt, tamarind paste and coconut milk. Mix it well.
• Cover the pan and cook for about 20 minutes.Kori ghashi/gasi is ready to eat.

Sweet jackfruit dosa/ponsa polo

 

It's jackfruit  season,and I just had to try something different. So thought  of giving  little twist to my favorite dosa. Jackfruit  whether ripe or raw can be used in a myriad of dishes. This dosa is one of them.This is a quick and easy dosa and no need to ferment this batter. An interesting sweet treat, especially for children! these dosas taste very nice when served warm with a dollop of butter.

Ingredients :

1. 2 Cups Dosa rice 
2. 1 cup jaggeey
3. 1 cup de-seeded jackfruit bulbs
4. 1 cup Freshly grated coconut
5. 11/2 tsp salt 
6. Baking soda 1/2 tsp  
7. Ghee for preparing dosa

Metod :

Wash the rice and ,then soak it in water for at least 2 hours.

Grind all ingredients(except the ghee) till you get a fine batter. The batter should  be thick like idli batter.

Heat griddle/ nonstick pan,pour a ladle full  of the batter onto a hot  pan and spread a portion of the batter to get a mini dosa of 75 mm. (3”) in diameter. Drizzle a little more ghee and cover with a lid and cook on medium flame for two or three minutes . Then cook uncovered till you see the tiny little holes on it. flip and cook till it is light brown in colour from both the sides.

 Remove  and serve hot with a dollop of homemade butter .

Healthy Ekpani/Brahmi/Ondelaga Thambuli

Brahmi leaves are known to rejuvenate the mind, enhance memory, improve concentration, and to directly influence the quality of consciousness.
This "Brahmi Thambuli" is a best way to beat the heat as it is prepared using buttermilk as one of the main ingredient.

 Undoubtedly buttermilk considered as the best summer soother, buttermilk or chaanch or chaas, is a wonder drink that goes beyond quenching your thirst and refreshing you. Being a by-product of the process of churning cream into butter, low calorie, most of the beneficial properties associated with milk are retained in buttermilk too.Buttermilk is a natural probiotic, which means that it provides the “gut friendly” bacteria that aid in digestion. It also helps to reduce frequent heartburn, and regulates the acidity that usually follows a spicy meal.

Ingredients:

1. 1/4 cup Brahmi leaves
2. 1/4 cup Grated coconut
3. 1 Cup Sour butter milk
4. 3-4 Green chillies
5. 1/2 tsp Jeera
6. 1 inch piece Ginger
7. Salt to taste

Method:

• Wash brahmi leaves under running water and drain well.
• Now grind all the ingredients to smooth paste using little buttermilk at a time.
• Serve chilled along with rice right in the beginning of lunch.
• If you wish to drink this thambuli then dilute it with some more buttermilk and mix it well and serve.

Mysorean Style Avarekalu Kurma/saru

Avarekalu (kannada),Chikkudu (Telugu) also known as surti papdi lilva (gujrati) is a type of broad bean from India. The tasty pods and plump seeds are culinary delight and part of the menu on Sankrathi festival in many part of india. Avarekalu is my all time favourites! I just love it’s flavour and keep making up excuses to use it in all the dishes I make during when it is available in plenty especially during winter.

Ingredients:

For the main dish:

1. 2 cups - Avarekalu
2. 1/2 cup- carrots,cut into cubes
3. 1 big sized Potato,cubes
4. 1/2tsp Turmeric powder
5. 2 Tomatoes,chopped
6. Salt to taste

For the masala paste:

1. 1 cup Freshly grated coconut
2. 1tsp Khus khus/poppy seeds
3. 2-1inch pieces of cinnamon
4. 10 cloves
5. 10 Garlic coves
6. 1 inch piece Ginger
7. 1/2tsp Cumin/jeera
8. 1tsp Coriander seeds/daniya
9. 3tsp Chilly powder

For the Tempering:
1/2tsp Mustard Seeds
2 Spring curry leaves
2tbsp Ghee or oil

Method:

• Pressure cook beans and all the vegetable,turmeric powder and salt with 2-3 cups of water.Just take 2 whistle .(Cooking time will be lesser when cooked in a pressure cooker). the beans shouldn't be overcooked. If you do not want to pressure cook,then boil some water and add the veggies,partially cover and simmer for 10 -15 minutes or till done.
• Meantime prepare the masala by dry roasting all the ingredients except coconut and chilly powder,until fragrant on low heat,constantly stirring.Let it cool
• Add the roasted spices ,coconut and chilly powder to the mixer grinder and blend everything together into fine paste.Add 1or 2cups of water for easy blending.
• Now take a pot and add cooked beans and ground masala paste.Mix it well,taste for salt,you can also add little sugar if you want,adjust to your liking.Cover and simmer the kurma on medium heat for at least 5-6 minutes.
• Prepare the tempering by heating ghee or oil in a pan,add mustard seeds,let it crackle.Add curry leaves and switch off the gas.
• Pour this over the kurma and its ready!
• Serve hot with rice,idli or puri.

MYSORE STYLE KOLI SARU/CHICKEN CURRY

Mysore koli saru

Mysore Koli Saaru is a dish high on spices and chilly with some coconut and poppy seeds, tastes really fabulous.I otherwise call this red chicken curry for its brilliant red gravy.Chicken curry is well flavoured with spices.It can be prepared very easily.It is specially served with "Ragi mudde" a traditional a staple food of Mysore. If you love spicy dishes, you should definitely give this a try, here is Mysore Koli Saaru Recipe.

Mysore koli saru

Ingredients (serves 5-6 People)

1. 1 kg-Chicken (Curry cut)
2. Turmeric powder
3. Salt to taste
4. 2tbsp ghee

For the Masala: 

1. 3 tbsp-Poppy seeds (khus khus)
2. 2 cups-freshly grated coconut 
3. 1tbsp-Roasted gram/putane
4. 3-4 Green cardaomon
5. 10-Cloves
6. 2(1inch) pieces -Cinnamon
7. 10-Black pepper corns
8. 2-Onion,sliced
9. 10 Garlic cloves
10. 2 tbsp Dhania powder – 
11. 1tbsp Red chilli powder – 
12. Salt to taste
13. 1tbsp Ghee/clarified butter

Method:

• Marinate the chicken with salt and turmeric powder for about 30-50 mins.
• Add 1tbsp ghee to a pan and roast sliced onion,garlic  poppy seeds, black pepper corn, cloves, cinnamon and green cardamom on a low flame till onion turns to light brown in colour.Once done take it on to a plate.
• In the Same fan add  the grated coconut and fry till lightly brown. Remove coconut and add them to the blender along with roasted dry spices and grind into a smooth paste with 2-3 cups of water.
• Add the remaining Ghee in a kadai,add marinated chicken and saute for 5 minutes.
• Add the ground masala, dhania powder, red chilli powder and salt and fry for about 2 min,cover and cook till it is done.
• Garnish with dhania leaves, if you like.
• Serve hot with rice or ragi mudde

Kadgi chakko

Kadgi chakko

Kadgi Chakko  is a traditional curry made with raw jackfruit known as "Kadgi in Konkani. Jackfruit is mostly consumed as a ripened fruit, but its raw flesh is made into jackfruit chips or curries with coconut and served with rice as a side dish ...Come summer, South canara has its share of mangoes and jackfruits.
In this recipe raw jackfruit is chopped and cooked and then added with the coarsely ground  coconut paste and seasoned with mustard seeds, curry leaves in aromatic coconut oil.

During grandmas time, coconut was grinded in a stone grinder or "Ragado" as it is known in Konkani. This gives the most yummiest earthy flavor and sometimes I love to go the traditional way to make authentic konkani dishes.

 Ingredients:

1. I medium sized raw jackfruit ( about 500-750 gms)
2. Salt to taste

For the Masala paste:

1. 1/2 coconut,freshly grated
2. 5-6 Dry spicy Red chillies
3. 3-4 Kashmiri/byadgi red chillies
4. 1tbsp Coriander seeds
5. 1tsp Urad dal/split black lentils 
6. A small marble sized Tamarind ball
7. 2tsp Coconut oil

For the tempering:

1. 1tbsp Coconut oil
2. 1tsp Mustard seeds
3. 2 Springs of Curry leaves

Method:

1. Cut the jackfruit into 4 pieces and cut the 
2. Wash jackfruit pices thoroughly (to remove the saltiness) and pressure cook.Take about 3 whistles.When cool open the lid and Mash the jackfruit pieces coarsely with the back of the spoon.
3. Heat 1 tbsp oil in a pan and fry urad dal and coriander seeds till light brown and keep aside.Add red chillies into the same pan and roast till crisp.
4. Prepare the masala by grinding coconut, red chillies, and tamarind to a coarse paste.
5. Now add fried coriander seeds and urad dal and grind to a smooth paste.(Add just enough water to grind them. Do not add too much of water as this curry is prepared dry)
6. Now heat remaining oil in a pan and add mustard seeds,let it crackle add curry leaves and add the ground masala paste to this.
7. Now add the mashed jackfruit and salt ,mix it nicely.
8. cover and cook on a low flame for 5-7 minutes till its almost dry.
9. Serve hot with rice and dal.

Black eyed beans/Lobia Kurma

 

Amazing recipe-easy and delicious!

Amazing recipe-Easy and Delicious.This has been go-to black eyed peas recipe for a few years now. This dish is delicious by itself or pared with Ghee rice or roti.

Black-eyed peas get their names from their characteristic appearance. They are white legumes with a small black dot resembling an eye. The nutrition of the black-eyed pea makes it an excellent addition to any menu.If you are new to cooking beans,always presoak beans overnight.

Ingredients:

2 cups-Black eyed beans,pre soaked and cooked.

1onion,Finely chopped

1tbsp oil

1tsp Ginger Julienne for garnishing

1tbsp Coriander leaves freshly chopped for garnishing

For the Masala:

1. 2 Onion ,chopped roughly 
2. 10 Kashmiri red chillies
3. 2 Tomatoes,chopped
4. 7-8 Garlic cloves
5. 1inch Ginger
6. 5-6 Fenugreek/methi seeds
7. 1tsp Cumin/Jeera
8. 1/2tsp saunf
9. 1/2tsp Black Sesame seeds
10. 1/2tsp Turmeric powder
11. 2tbsp oil 

 

 

 

 

 

•  Heat oil in a pan,add Cumin,saunf,sesame seeds ,fenugreek seeds and saute till jeera crackles.
• Add chopped onion and red chillies and saute again for 2-3 minutes on medium flame.
• When onion changes to translucent add turmeric garlic, ginger and tomato,saute further 5 minutes and switch off the flame.
• Let it cool completely before grinding it to a smooth paste with little water.
• Kurma masala* is ready.

Method:

 

 

• Saute the onion in oil till its changes to light brown colour.
• Add the ground kurma masala* and saute for couple of minutes till the raw smell disappears.
• Add the cooked beans and salt .Cover and cook over medium heat for 15 minutes to 20 minutes. Add additional water, if necessary.
• Serve garnished with ginger julienne and coriander leaves.

 

A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans

A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans

A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans. I had a ham bone, and cooked the beans with that, onions, and water until they were close to tender and then removed the ham bone, drained some of the liquid off and added the rest of the ingredients. Delicious!

Amazing recipe-easy and delicious!