Stuffed Indian Bread with cottage cheese and peas(Matar Paneer kulcha)

Ingredients for  dough:-

Maida(all purpose flour)-2cups
Wheat flour-1cup
Active dry yeast- 1tsp
sugar-1tsp
ghee(clarified butter)-1tbsp
warm water-1/4 cup
Milk  for kneading dough

Method:-

• To prepare yeast solution take a small bowl with little warm water mix in sugar and yeast.leave for 15 mins and your yeast is ready.
• Sieve maida and wheat flour add salt and ghee. Mix it well.Now add prepared yeast.Knead the soft dough with milk.Leave it for 2 hours.

 Ingredients for  filling:-
Paneer(cottage cheese)-200 gms
Frozen peas or fresh peas-1cup
Garam masala-2tsp
Chilly powder-1/2tsp
Ginger-1inch piece
Garlic-6-7 cloves
Green chilly-4
Mint leaves-1tbsp chopped
Coriander leaves-1tbsp chopped
salt to taste

Method

• Add all the ingredients except cottage cheese in a mixer grinder and grind it to a coarse paste. 
• Now mix the paste to the cottage cheese and  prepare the filling 

Step 1

Step 2

Step 3

Step 4

Step 6

Step 5

How to proceed: 

Step 1-Make small balls from the dough and roll into disc shape. Add a spoon full of the prepared mixture.

Step 2-Now fold the one side 

Step3-Now fold the othe side.

Step4-Now fold both the side to make a square shape.

Step 5-Roll into square shape roties and brush ghee while rolling

Step 6- Fry the kulchas on hot griddle by applying ghee(clarified butter) on both the sides.

Serve hot with any salad or with chutney or with tomato sauce.

Butter chicken

Butter chicken 

Ingredients for marination:-

Chicken pieces-1kg

Curd-1cup

Edible  orange-red color-1/2tsp

Ginger-garlic paste-1tbsp

lime juice-1tsp

salt-2tsp

Apply all the ingredients and marinate for at least 6-7 hours or overnight for that soft and juicy results.

Ingredients for the gravy:-

1. Tomato puree-2 cups
2. Ginger-garlic paste
3. Brown onion paste-1tbsp
4. Cashew nut -10(soak and make fine paste)
5. Cinnamon-2 pieces
6. Cloves-6-7
7. Fennel seeds-2tsp
8. Kasoori methi-2tsp
9. Green Cardamom-4-5
10. Cardamom(badi elichi)-2
11. Coriander-1tsp
12. cumin -1tsp
13. Red chilly powder-3tsp
14. Green chilly-2 chopped
15. Butter-1heaped tbsp
16. coconut paste(optional)-2tbsp

Method:-

• To prepare brown onion paste fry 4 medium sized onion sliced to golder brown and grind it to fine paste.
• Dry roast 3-9 ingredients and powder(use it as garam masala)
• Heat half the butter on a medium flame in a heavy-bottom pan,put it in the chicken along with the marinate.Cover and cook for about 20 mins.After the liquid has evaporated,stir fry the chicken for sometime.
• Heat the remaining butter in sauce pan add chilly powder,garam masala,tomato puree and salt to taste fry for sometime.
• Now add brown onion paste and the ginger garlic paste and saute further till the puree thickens and the fat separates.
• Now add the cooked chicken,chopped green chillies and both  cashew and coconut paste.
• Add 2 glasses of water ,a tsp of sugar and cover and cook over low flame for about 10 mins.
• Just before serving pour some melted butter and creme and finely chopped coriander leaves.
• Serve hot with indian bread(roti) or ghee rice.

 Note:you can use boneless chicken for this preparation.

Stuffed pomfret with boiled eggs

 Ingredients:-
For the 1st marination:
Pompret-4(slit half the pompret from middle with a sharp knife)
vinegar-2tsp
chilly powder-2 tsp
salt-1tsp
turmeric-1/2tsp


Rub this all ingredients to the fish and let it remain for 15 min or until the 2nd masala gets ready.


For 2nd marination:-
Mint leaves-1 cup
coriander leaves-1 cup
green chilly-6-7
cumin seed-1tsp
lemon-1
onion-1(chopped)
garam masala-1tsp
coriander seeds-1tsp
salt-1tsp
cornflour-2tsp
boiled eggs-3(sliced)


Grind all the ingredients except eggs to a fine paste and now apply masala on the fish and stuff the fish with egg slices and the masala paste.Tie the fish with a string to avoid the stuffing to come out.Once you done with all your fish.Take a pan and shallow fry with oil on both the sides.Use a lid to cover the fish while frying.Fry till dark brown.
Serve hot with finger chips.

Garlic chutney

Garlic chutney

Garlic is a widely recognized health enhancing supplement around the world.Garlic promotes the well being of the heart and immune systems with antioxidant properties and helps maintain healthy blood circulation.Garlic has germanium in it.Germanium is an anti-cancer agent and garlic has more of it than any other herbs.Another health benefit  of garlic is it helps regulate the body's blood pressure.So whether you have a problems with low or high blood pressure garlic can help equalize it .It is also a good choice for killing and expelling parasites such has pin worms from the body.
         In addition to all these health benefits,garlic is packed with vitamins and nutrients .Some of them are vitamin A ,B,B2  and C,calcium ,Zinc, potassium, protein and many others.

                                I still remember whenever i had this tonsillitis my amma(mom) used to advise me to have garlic with beaten rice.Just crush few garlic cloves and have it  along with beaten rice,chew it for some time and swallow it.It acts like a antibiotic. Another   mom's remedy, when ever our servant used to complain of pain in her fingers due to peeling off the skin around her finger tips,my mom used to fry some garlic along with some salt and used to tie them around her finger and believe me the pain just vanishes within no time.so garlic is a very useful herb.I try to add this in my daily diet in some forms.Today i want to share this tasty garlic chutney which we use to carry when we used to travel by train  along with our soft idlies.Let me start with the ingredients for this lovey chutney.


Ingredients:-
coconut-1/2(grated)
garlic cloves-8-10(crushed slightly)
red chillies-6
tamarind-1marble sized ball
salt-1tsp
coconut oil or any other oil-1tsp


Method:-

Oondi(steamed rice balls) a mangalorean special

• Fry garlic and red chillies in coconut or any other vegetable oil till garlic changes to light brown color.
• Now grind garlic ,red chillies ,tamarind coconut and salt to fine paste with very little water to fine paste.
• serve with dosa,chapati or idli.

Note:-If you want to keep this for a couple of days then add little more oil while frying garlic and just don't add any water while grinding.

hot and sweet mint chutney

 Fresh Mint  has  cool rich pungent flavor. that pair well with anything whether its tandoori dishes or fried pakodas or our south indian dosa and idli or north indian paratas or any drinks. It may  also help in indigestion,headaches and other health problems.Mint is low in calorie and high in vitamins and minerals..Fresh mint is a very good source of  vitamin C to help boost your immune system.Vitamin C also has antioxidant properties.I think this information is helpful to all those who hardly use mint in their daily diet. So  thought of sharing some chutneys.Today i am sharing this hot and sweet chutney.

Mint chutney

Ingredients:-

Fresh mint leaves-1bunch

Green chillies-6-7

Coriander leaves-1/4 bunch

Garlic5-7 cloves

Ginger-1 inch piece

Mustard-1/2tsp

Saunf(fennel seeds)-1tsp

tamarind-1 marble sized ball

sugar-2tsp

salt-1/2tsp

oil-1tsp for seasoning.

Method:-

Crispy Egg pakoda..

• clean and wash the leaves.
• Grind it along with all the ingredients axcept mustard seeds.Add little water while making the paste.
• Now prepare seasoning.Add a tsp of oil.when the oil get hot put mustard and let it sizzle.Then just add this to the chutney.

Chicken Tangdi Kabab

curd rice(south indian yogurt rice with fruit and nut)

Curd rice or mosaranna in kannada is most popular rice dish in  south india and Maharashtra.In many temples this dish is served as pasadam(blessed food)after offering to god.Therefore this dish is very divine for me.Many people prefer it with lime or mango pickle, which is a great combination hence this is bit sour.Normally we serve this at the end of our lunch or dinner.If you are travelling and you prefer home cooked food then this is the best choice.I also prefer this dish for picnics and for the my kidslunch box.Because of curd and fruits this dish is very cooling effect which makes a perfect summer dish too.

Ingredients:-

rice-1 cup(basmathi rice or sona masoori)

curd-1/2ltr

for seasoning:-

green chilly-2-3 chopped

mustard-1tsp

curry leaves-5-6

ginger-1inch piece

oil -1tsp

for garnishing:-

pomegranate seeds-1 cup

cashew nut-8-10 roasted

raisins-1tbsp

grapes-1/4 cup chopped or cut into half

Method:-

• prepare rice by adding 21/2cups of water in a pressure cooker and cook till 30 mins or boil 1ltr water in a sauce pan and then add washed rice and cook till its sticky and soft.Then strain the water. Allow it to cool completely.
• In a bowl add cooled rice in that put  thick curd and salt to taste( you can add little sugar if you want).
• Now prepare seasoning .heat the small seasoning pan put some oil then add mustard let it sizzle then add green chilly and ginger .At last add curry leaves and switch off the gas.Pour this over the rice-curd mixture.Mix it well.
• At last garnish with pomegranate seeds,cashew nut ,raisins and with grapes.

Oondi(steamed rice balls) a mangalorean special

Oondi is a specialty of mangalore.In konkani we call it oondi and in tulu they call it pundi but the taste and the method is same.oodi goes well with any kind of chutney or with any curries.Even you can serve this with home made ghee or jam or with honey.I served with Garlic chutney.

oondi with garlic chutney

Ingredients:-
Par boiled rice(white ukda,katsambar in konkani) - 2cups
coconut-2cups(grated)
salt to taste
For tempering:
mustard-1tsp
fenugreek seeds(methi)-1/2tsp
Urad dal-1tsp
ghee or any oil-1tbsp

Method:-

• soak boiled rice overnight or 5-6 hours  and next day morning grind it along with coconut and with 2tsp of salt to a coarse paste.
• In a kadai or thick bottom sauce pan put a table spoon of ghee or any vegetable oil.
• when the oil gets hot add urad dal let it change its colour to light brown add mustard followed by fenugreek seed.Let it change its colour to light brown
• Now add the ground rice and coconut mixture add 5 glasses of water and keep stirring all the time until its dry and leaves the side of the kadai.

Note: you can add more coconut if you like for that extra coconutty flavour

• now make round balls and just make a small well in the middle.
• now place the container in the pressure cooker or idli steamer and steam for about 20 minutes on high and 10 minutes on low flame.

2nd method

2 -cups idli rava

1/2 -1 cup freshly grated coconut

Salt to taste

4- cups of water 

Soak rava for 20 -30 mins,then strain the water and keep aside.Grind coconut coarsely with a cup of water.Add this to the soaked rava.Add remaining water and salt to taste and mix it well.
Rest is same as 1st method.

• Serve hot with any chutney or sambar.

Note: Don't put too much water in the cooker.

sliver fish curry manglorean style( mothyaley ambat )

Once again i am posting ambat but this time it is with fish.As i have mentioned in my last post of matki ambat this dish is also mild spicy but  really great in taste.you can really enjoy the flavor of the fish.Normally we prepare this fish ambat with less smelly fish like,silver fish,butter fish ,lady fish or with king fish.But if you like less spicy curry then you can try it with the other fishes too.

Ingredients:-

Silver fish-1/2kg(scale,clean,wash)

coconut-1/2(grate)

red chillies-7-8(roasted in oil)

tamarind-1 marble sized lump

onion-1chopped finely for seasoning 

Method:-

• Grind coconut,red chilly and tamarind to a smooth paste.
• Heat a sauce pan add the masala and bring it to a boil.
• Now add the cleaned fish and let it simmer for about 5 min and switch off the gas.
• Now prepare for the seasoning in a small pan.Add little coconut oil in that add chopped onion and fry till brown.
• Add this to the curry,cover for 10 mins.
• Serve hot with rice.
• 
  

Goan fish curry with sichuan pepper(teppal or thriphal in hindi)

I just love goan cuisine whether its sannas or goan pork curry or its fish curry it has its own flavor  and  very unique by other cuisines.Goan fish curry is similar to our  mangalorean fish curry.This curry can be prepared with any fish.I have used coconut oil to give that extra punch.Normally in goa people have it with red boiled which is a great combo.


Ingredients:-
Fish(any variety)-1/2kg
coconut-1/2(grated)
red kashmiri  chilly-10
coriander seed-2tsp
jeera-1tsp
Teppal(thripal or sichuan pepper)5-6
garlic-6-7cloves
ginger-small piece(optional)
green chilly-4-5 (slited)
tamarind-1(marble sized ball)
onion-2small chopped or sliced
coconut or any other oil-1tbsp


Method:-

• clean and cut the fish into small cubes or slices(depending on the fish)
• Marinate the fish with salt and green chilly.
• Grind coconut, red chillies coriander  seed,jeera(cumin),garlic,ginger and tamarind to a smooth paste.
• In a sauce pan add coconut oil and fry onion till its turns to light pink color.Now add masala paste and teppal and bring to boil.
• now add the marinated fish and cook till 10min or till done.
• Serve hot with boiled rice.

 

Paan polo(neer dose in kannada,adsara in kerala konkani)

Paan polo is a type of dosa prepared all around Dakhshina Kannada region,speciality in mangalore. We amchigelley(konkanies) call it paan polo and bunts or tulu speaking people  call it neer dosa(watery dosa).They serve this dosa in many occasions,like their wedding receptions with  hot and spicy mangalorean  chicken or mutton curry.
     I just came to know by my friend who is from kerala told that in kerala too they prepare this same dosa but they call it adsara.
          In mangalore some people use coconut and some people make it without.But we konkanies prefer using coconut and served with honey or godda ravo(jaggery syrup).I too use coconut if i prepare this for breakfast and when i make this for lunch or dinner then i just omit coconut.You have to be careful while spreading the batter on a griddle it is an art. first you may find  it little difficult to spread the batter because the batter is too watery unlike other dosa batter. Paan polo is a very thin crepes like dosa and very delicate so when we take this out from the griddle we fold it like triagle and then we take it on a plate.But believe me its worth trying this dosa.

Ingredients:-
Raw rice-2 cups
coconut-1 cup(grated)
salt to taste.

Method:- 

• soak rice for about 3 hours and grind it along with coconut gratings to a smooth paste.Add salt and the batter is ready now.this dosa batter should be watery,unlike other types of dosa.you may need 4( approximately)cups of water for this batter.
• Now heat the griddle and drizzle it with oil or ghee and pour   about a ladle full and tilt the doasa tava to spread the batter to make thin dosa or just sprinkle little batter at a time and spread.But it should be thin.you may spoil one or two dosas if you are attempting this for a first time but after  you will get used to it.
• Normally we have it with ravo(jaggery syrup) or with honey, but you can serve it with any type of chutneys or with any curries.

oyster masala(kerala style)

Ingredients:-

oysters-1/2kg

red chilly-8-10

tamarind - 1 marble sized ball

onion-4 sliced

mustard-1/2tsp

asafoetida(hing) -1/2tsp

coconut-2tbsp( grated)

salt to taste

coconut oil-1tbsp

Method:-

• Roast the chillies in 1/2 tsp of coconut oil and then grind it to fine paste along with tamarind.
• In a pan add coconut oil, add some mustard and let it sizzle for few seconds.
•  now add sliced onion and hing(asafoetida) powder, saute  till  the onions turns to  light pink  in color.
• now add  the ground chilly paste and fry for few mins.
•  then add oyster ,cover and cook till the gravy dries up.
• It should be semi dry.now add the coconut grating and boil further few seconds.
• Serve hot with rice.

Minty BATURA with Choley

Today is my daughter's b'day so wanted to prepare something special for breakfast.Yesterday i was searching for some parata recipe but i couldn't get the book, instead i got one more interesting recipe in women's era that is palak batura.so last evening i went hunting for palak, for my bad luck whole town was out of stock coz yerterday there was no supply of palak i believe and as it was late around 9PM.So i came back home.But i eagerly wanted to prepare this batura with a twist so for giving that green color i have just replaced the palak with mint and coriander leaves and the taste was so good...my daughter liked it very much..

Ingredients for Batura:-

1. Maida-3 cups
2. Rava-1 cup
3. Ginger-1 small piece
4. Garlic-5 cloves
5. Coriander leaves1/4 bunch
6. Green chilly-6-7
7. Mint leaves-1/2 bunch
8. Baking soda-1tsp
9. Soda-bi- carbonate-1/2tsp
10. Curd-1 cup
11. sugar-1tsp
12. Salt to taste
13. ghee-1tbsp

Ingredients for Choley:-

1. Kabuli chana(chickpeas ,Garbanzo beans)-2 cups
2. Tea bag-1
3. cloves-6-7
4. coriander seeds-2tsp
5. cinnamon-2 pieces
6. cumin-1tsp
7. aniseed(saunf)-1tsp
8. black salt-1/2tsp
9. kasoori methi(dry mehti leaves)-2tsp
10. chilly powder-2tsp
11. turmeric-1/2tsp
12. green chilly-3
13. tomato-2 cut into long pieces
14. onion-4 sliced
15. ginger-garlic paste-2tsp
16. ginger-1tsp(julienne)

Method for preparing choley:

• Soak kabuli chana overnight and pressure cook with salt and tea bag(optional)
• now prepare choley masala .Make fine powder by roasting coriander seed,cloves,cinnamon,cumin,aniseed(saunf) till you get nice aroma or coriander turns slightly brown.Now powder all the spices along with black salt.
• now heat a kadai and add oil about 1tbsp,add sliced onion saute for few mins then add chilly powder followed by turmeric powder and ginger-garlic paste.Fry for another 2mins then add tomatoes ,kasoori methi and the choley powder and saute till the tomatoes melts in the gravy.
• now add slit green chilly and cooked choley.With a help of a masher slightly mash few choley before putting into gravy, it gives nice thick texture to the gravy.If you find gravy little bit thick then add 1 cup water and bring to a boil.Switch off the gas and garnish with ginger julienne and coriander leaves. 

Method for Batura:-

Grind chilly,coriander,ginger,garlic and mint leaves to a   fine paste.
• Take a bowl add a cup of curd and then the cooking soda, baking powder and the sugar, mix it well with the fork
• now add  green paste,cumin,maida and the ghee,knead a soft dough and let it rest for at least 4 hours or overnight.
• next day mornging or after hours knead the dough and make big lemon sized balls and roll it like a thick round circle and deep fry in oil till light brown.

Methi Matar Parata

Paratas are my all time favorite breakfast because its easy to prepare.For my kids no matter what is the filling they would love to have it with homemade butter or with thick curd.This  methi matar parata is very aromatic which makeds different from other paratas as it has dry methi leaves(kasoori methi), ginger and garlic ,which goes well with green peas.Usually i always looking  for something simple yet tasty for my kids lunch box.Paratas are easy to carry as it wont mess their lunch box.so this is healthy breakfast for your family.

Ingredients:-


wheat flour-2 cups
Rava(wheat semolina)-1/2 cup
Green peas-1 cup
kasoori methi-1heaped tbsp
ginger-1inch piece
green chilly-5
garlic-5-6 cloves
garam masala-1tsp
turmeric-1tsp
chick pea flour(besan)-1/2 cup
cumin seed(jeera)-1/2tsp
salt to taste
ghee or oil for frying


Method:-

• Mix wheat flour, rava and  salt .Add little water and oil ifto make a soft dough.You can add little oil or ghee while kneading the dough.
• Grind coarsely green peas(if you are using dried peas then boil and mash it with a masher no need to grind)along with ginger,garlic and green chilly.
• Now transfer the  coarsely ground paste to a bowl and add jeera,chick pea flour,turmeric,garam masala,karoorimethi and salt to taste.Mix all together and prepare a filling for parata.
• Make round ball shaped filling and keep aside.

• Heat the griddle and start making parata.1st take wheat dough and make lemon sized balls and fill it with filling ball,seal it properly and  gently roll it to circles.

• now start frying parata.Heat tava and fry paratas on both sides by brushing some ghee or oil till brown spot appears.
• If you want to avoid ghee then fry it like without oil on both the sides for a minute and then fry like pulkas directly over the gas burner as shown in the picture below.

Serve hot with curd or butter.

EXTRA BRAN Whole wheat cereal - apple rubdy( porridge)

This was my 1st attempt with whole wheat cereal and it really clicked....today i tried some apple rubdy with wheat bran cereal and it was superb .Normally we prepare rubdy with milk but just to add some flavor i have added some apples to it along with some wheat cereal..what a healthy way to start your day.

Ingredients:-
whole wheat cereal-1 cup
condensed milk-1/2 cup(200gms)
honey-1tbsp
apple-1(grated)
milk-3 cups
mixed dry fruits for garnishing 
vanilla essence or cardamom powder
Method:- 

• Boil milk and whole wheat cereal along with grated apples till its thick.
• Now slowly add  condensed milk and boil for few seconds.
• Switch off the gas, mix vanilla essence and honey(you can add sugar instead of honey).
• Garnish with dry fruits and serve chilled or at room temperature.

Tomato Bhath

My kids are fussy about their food so i most of the time i try to present  my simple dish  in a very interesting  way.Today is a half day for kids so thought of making something light for breakfast so i prepared this simple and quick tomato bhath.Just to make it more interesting i  trasfer this to a cake mould and presented this way.So if you want to impress your kids or to your guests you too can try the same way. or something more interesting then this....Be creative and enjoy what you do...okay let me start from the ingredients

Ingredients:-
RAVA(wheat semolina)-2 cups
tomato-1(chopped)
onion-2(chopped)
green chilliy-4(finely chopped)
bhath masala or sambar powder-1tsp
turmeric powder
cumin-1/2tsp
mustard-1/2tsp
curry leaves-2strands
urad dal-1/2tsp
ground nuts-2tsp
oil or ghee -2tbsp
coriander leaves for garnishing
salt and sugar to taste.














Method:-

• Fry Rava on a low flame till you gets nice aroma and keep aside.
• heat a pan add ghee or oil,drop some ground nuts(if you want replace it to cashew nut)then the urad dal when its light brown add mustard followed by cumin,chopped green chillies,curry leaves,onion chopped ,bhath powder or sambar powder,turmeric and at last chopped tomatoes, saute till the tomatoes looks mushy and well cooked.
• Now add 2tsp of salt and a tsp of sugar along with 5 cups of water.let it boil.
• now add roasted rava and stir it for few mins.
• now cover and cook for 5mins.
• Garnish with coriander.
• serve hot with sev.

Grilled sole fish

Today i got huge sole fish so i bought 3 fish it was weighing  about a kg almost 300 grams each.So thought of grilling.It was so fleshy i just love the taste.This is the second time i am getting such a big fish.The taste was just amazing.

Ingredients:-

1. Sole fish(any other flat fish)-1kg(4-5)
2. kashmiri chilly-10
3. cloves-5
4. cinnamon-2pieces
5. caradamom-2
6. ginger-garlic paste-1tbsp
7. lemon-1
8. coriander-2tsp
9. saunf(anise seed)-1/2tsp
10. pepper corns-5
11. Maida-1tbsp
12. salt to taste
13. oil for grilling.

Method:-

• clean the fish pat dry and keep it aside.
• Grind all the masala ingredients to a smooth paste using lemon juice(2 to 12 no).
• Now apply masala to the fish and marinate for about 15 mins.
• apply oil and grill it in the preheated oven for about 10 min  for both the sides.
• Just sprinkle some lemon juice before serving.

Note:-If you are using micro then use micro -grilling mode.Grill for 5 mins  for both the sides or go through your setting.

Matki ambat

Ambat is a coconut based thick curry in konkani.It is less spicy compared to our other curries. Ambat can be prepared  using mixed vegetables or with some sprouts .Normally we temper ambat with onion fried in coconut oil which gives a nice flavour to the dish and aroma to this dish.

Ingredients:-
Moth beans sprouted-2 cups
chow chow( simey badaney)-2 cubed
coconut-1/2
dry red chillies-6-7
tamarind- marble sized ball
onion-1big ( chopped)
coconut oil for tempering-2tsp
Method:-

• Peel  chow chow(simey badaney) and cut into cubes.
• sprout the moth beans by soaking it for a day and then transfer it to a clean cloth, tie and keep it in a warm place.(the method of sprouting  i have earlier mentioned in my  blog post" Matki sambar" please refer to that post for details)
• Now cook both in a pressure cooker with 3 cups of water,take 2 whistle and turm
• For the masala roast red chillies in 1/2tsp of oil and grind it along with coconut grating and tamarind to a smooth paste.
• Now transfer the cooked veggies to a big vessel and add salt and boil for 10 mins.
• Now add the masala paste and cook again for 5 mins.
• Once the cooking procedure is done prepare the tempering of onion by frying onions to nice golden brown.
• Temper the Matki ambat with the onion and serve hot with rice.