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. 

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lemon dal

Ingredients:
Turdal(red gram/yellow lentils)-1/2 cup
moong dal(split green gram)-2tbsp
lemon-1/2


for the seasoning:-
red chilly-2
cumin-1/2tsp
Mustard-1/2tsp
curry leaves-8-10
green chilly-1(chopped)


Method:-

• Pressure cook both the dals in  1ltr of water for 30mins.
• when the cooker cools down strain the dal soup and keep aside.
• In a cooking pot boil dal soup with little salt and switch off the fire.
• Now squeeze 1/2 lime into the dal and keep aside.
• Now take a pan for seasoning.Add a tsp of oil or ghee.when its hot add some mustard and cumin.when mustard start to splutter add green chilly and red chilly along with curry leaves and switch off the gas.
• Now add this seasoning to the dal.
• serve hot.Add little pepper powder while serving.

Note:- The strained dal can be used for making dal fry or add this to some boiled veg while making sambar or  to any other dishes of your choice.

tomato soup!!(with mixed vegies)

In winter season everybody at home feel like having something hot and spicy  especially in the evening .So daily i try different soups a tasty and healthy almost daily.Earlier i used to make tomato soup with only tomatoes and for thickening i used to add cornstarch.But in this recipe i have used potato and carrot as a thickening agent.Believe me its tastes superb.As it is winter season some or the other may have this common cold or cough problem so i have used lots of pepper and ginger to get relief  from that problem too.Altogether its a wholesome meal itself.. 

Ingredients:-
tomatoes-1/2kg
onion-2(chopped)
potatoe-2
carrot-2
pepper-2tsp
cinnamon-2pieces
ginger-1inch piece
cloves-3
garlic-1big pod
tomato sauce-1tbsp(optional)
Onion -1(chopped and fried in butter to golder brown for garnishing)


Method:-

• Pressure cook all the ingredients for about 30mins.
• Let it cool down for sometime.
• After 30mins open the cooker and take out the boiled veggies and blend it in a blender to a smooth paste.
• No need to strain the soup,directly transfer this into a big sauce pan and bring it to boil.Just check the consistency of the soup.How thick you want according to that add water.
• Now add little tomato sauce or sugar if you want.
• continue boiling till 15 mins.
• Now garnish with fried onion and with cream along with  deep fried or toasted bread pieces.

Spinach and Sweet corn soup

Today my hubby wanted  to have something hot  and little bit spicy to beat this chilly winter noon and my son is also unwell so i wanted to prepare something which both of them can have. so when i opened my fridge and i got these 2 vegies. For the first time i tried this combo in my soup and it was a really good. I had prepared only 6 bowls of this soup and everybody wanted to have more.I really felt very bad especially for my son.So next time when i prepare this make sure to make  double the quantity . 

My daughter's exams are  going on so her friend was here for combined studies.I offered her the soup and you know what did she say"its much  more better then that of packet soup".  She really made my day.So thought of sharing this simple,yummy and quick soup with you.It hardly take 15 mins to prepare.

Ingredients:-
Sweet corn(frozen)-1 cup
spinach-2 cups( chopped)
spring onion-1/2 cup chopped
garlic-1 big pod(chopped finely)
ginger-1inch piece( chopped)
pepper-2tsp(crushed)
maida-2tsp
butter-3tsp
milk-2cups
Method:-

• Boil sweet corn for 5mins or cook till tender.
• In the mean time chop both the vegetables, garlic and ginger and keep aside.
• Take a deep sauce pan and add 1tsp of butter.
• Saute white part of the spring onion along with giner and garlic.
• Now add spinach and crushed pepper. Saute for  about 2mins.
• Add Maida and 2tsp of butter and fry again for a min.
• Now slowly add  in milk and bring it to boil.
• Take half of the boiled  sweet corn and blend it in a blender just for a second.
• Now add the same along with the remaining sweet corn to the sauce and bring it to boil .
• Once it is done switch of the fire and serve hot.
• you can have it with garlic toast.

Brinjal podi or bajo(vaigana podi in konkani,baigan baja in bengali)

Podi or bajo is a fried dish which is usually served at tea time as a snack .In mangalore every other corner of the street you will get one shop who sells different kinds of fried podi's.We konkani GSB's want something in the evening along with our tea.So we prepare different types vegetable  podi's or bajo's in the evening.

                 

Ingredients:-

Brinjal(egg plant or vaigan)-1 Big(cut into triangle pieces)

chik pea flour(besan)-1cup
chilly powder-1tsp
asafoetida -1/2tsp
turmeric powder- a pinch(optional)
soda-bi-carbonate-a pinch(optional)
salt to taste
oil for frying.


Method:

• Mix all the ingredients.Add little water to make thick batter(should be dropping consistency ).
• Now heat a oil in a deep frying pan .
• Dip the brijal slices in the batter and deep fry till light brown in color or till crisp.Serve hot with spicy tomato sauce or with mint chutney.

bottle gourd halwa(duddi,lauki,garduddey halwo

As we all know bottle gourd has many properties that are valued in traditional healing.Bottle gourd is low in fat. cholesterol yet high in dietary  fibre. It contains 96% water ,rich in iron and very good source of vitamin as it contains vitamin B and C. It is low in sodium  and potassium making suitable for hypertensive patients.It is excellent for light ,low -cal diets,as well as for children and for people with digestive problems, diabetes and convalescents.

       Its high water content makes it very cooling.Bottle gourd is very valuable in treating urinary disorders.It serves as an  alkaline  mixture for treating burning sensation in urinary passage due to high acidity of urine and this vegetable is very much recommended for jaundice patients.

     

Ingredients:

Bottle gourd-1(about a kg)(grated)

sugar-1cup

jaggery-1/2 (grated)

ghee(clarified butter)-1 cup

cardamom-5 pods(powdered)

cashew nut fried in ghee for garnishing 

Method :-

• Take a deep pan and start cooking bottle gourd till all the water dries up (normally water is squeezed from the gourd to make the process faster but i prefer this way because of the health benefit )
• Now add sugar and  jaggery ,stir till both sugar and jaggery  dissolves .
• Now add ghee and continue frying till its dry and leaves the sides of the pan.
• Now add cardamom powder and mix it nicely and switch off the gas.
• Garnish with fried cashew nuts.

Try this  tasty healthy dish and you really like this and for your queries leave your comments . I will be glad to help if you have any doubt about this recipe.

chicken fried rice

Chinese fried rice

This Chinese dish is easy, tasty and healthy too.Awhole some meal by itself. Whenever i am tired or in a hurry i just prepare this dish.My kids love this dish.YOU can have it without any side dish too.

Ingredients:-

chicken mince:-1 cup

carrot-1 finely chopped

spring onion-3-4 springs chopped

capsicum-1chopped

soya sauce-1tsp

basmathi rice-2 cups(short grain )

Pepper powder-1tsp

Egg-2nos

ajjinomotto(mono sodium- glutamate)  -a pinch(optional)

oil-2tbsp

salt to taste.

Method:-

chopped veg for fried rice

• Boil 2lts of water in a sauce pan to prepare rice.
• when it come to boil drop rice and salt ,cook till done.Rice should not be over cooked.So keep on checking the rice.
• Now drain the water and allow the rice to cool.
• Now keep ready all the  vegetables chopped. 
• Make  the scrambled eggs ready for the rice.
• Heat the oil in a wok or take a big sized pan.Now drop white part of the onions chopped and fry for few seconds.
• Add chicken mince and  salt to taste.stir until its cooked.
• Now add carrots and capsicum along with ajjinomotto if you are using.Now give it a quick stir.
• Add soy sauce, and pepper powder.Do not add too much salt as we have already added some salt to the rice and soy sauce too contains salt.so just a pinch of salt is more than enough.
• Now add cooked rice and again give it a quick stir.
• At last add scrambled eggs and chopped green part of the spring onion.Mix it well and serve hot with soy sauce,chilly vinegar.

chicken fried rice

Note:- The rice grains will not  be sticky if you use little lime juice while cooking the rice.

crispy babycorn fingers

Ingredients:-
babycorn- 6-8
chilly powder-1tsp
soya sauce-1/2tsp
maida-1tbsp
cornflour-1tbsp
wheat flour-1tbsp
ginger-garlic Paste-2tsp
soda-bi-carbonate-a pinch(optional)
salt to taste

Method:-

• cut the baby corn into two pieces as shown in the photo.
• Now mix all the ingredients  add little water along with baby corns and  so that the it mixes  nicely coated with the corn.
• Now heat oil in a deep frying pan and drop one by one.
• Fry till golden brown.
• Serve hot with tomato chilly sauce.