Shahi Paneer!!

Ingredients:-

Paneer( cottage cheese)-1/2kg( cut into oblong pieces)

Capsicum-2 diced

Onion-4 chopped

Tomato-4 chopped

Coconut-1cup(grated)

Kashmiri Red chillies-12-15(Soaked in warm water)

Ginger-2 (1"piece)

Garlic-1 big pod

Cardamom-10

Cinnamon-4-5 pieces

Cloves-10

Saunf(fennel seeds)-1tsp

Cashew nut-10

Raisin-1tsp

Kasoori methi(dried fenugreek leaves)-2tsp

Orange Red color(optional)-a pinch

Butter-1tbsp

Ghee-1tbsp

Salt to taste

Sugar-1/2tsp(optional)

Method:

• Grind soaked red chillies, ginger, garlic,2 chopped onion, 
• cinnamon, cardamom,cloves,fennel and tomato to fine paste with out adding too much water.Now the 1st masala is ready
• Now grind coconut and 6 cashew nut(remaing 4 preserve for the main dish)to smooth paste adding 2cups of water .Now the 2nd masala is reday
• Now heat a sauce pan add ghee.In that add remaining 2 chopped onion and diced capsicum saute till the onion turns to light brown color.
• Now add the 1st masala paste and salt to taste, saute till the oil floats on top.
• Then add the 2nd masala along with butter,kasoori methi,4 cashew nut chopped, raisins and sugar( if you are using)
• If you are using orange red color add it now.
• Cook until gravy thickens( if it is too thick then add little milk) and oil floats on top.
• At last add paneer pieces (keep few for garnishing)cover  and boil for 5 mins.
• Garnish with paneer pieces and fresh coriander leaves.
• Serve hot with roti or jeera rice.

Shahi Paneer

Prawn Pakoda

Prawn pakoda

Ingredients:-

Marinated prawns

1. Tiger prawns-1/2kg
2. Coriander leaves-1/2 cup
3. Mint leaves-1/4 cup
4. Green chilly-6-7
5. Red chilly powder-1/2tsp
6. Lemon juice-1tsp
7. Turmeric powder-1/2tsp
8. Onion-1small
9. Cumin-1tsp
10. Ginger-1"piece
11. Garlic-6-7 cloves
12. Coriander seeds-1tsp
13. Ajwain-1/2tsp
14. Maida(all purpose flour)-1/2cup
15. Besan(chickpea flour)-1cup
16. Corn flour-1/2 cup

Method:- 

• Remove the shell and de-vein the prawns.
• Now grind  all the 11 ingredients  from  2-12 to fine paste.
• Now marinate the prawns with the paste for about 30 mins.
• Now add maida,cornflour and besan to marinated prawns and make a thick batter.No need to add water
• Now heat a oil in deep frying pan and start frying all the pakodas till crisp.
• Serve hot as an appetizer or evening snack or as a side dish.

Triveni Sangam (mixed veggies)

 Ingredients:-
Peas-1 cup
Spinach-1 cups(chopped finely)
Cauliflower florets -1 1/2 cup
Ginger garlic and green chilly paste-1tbsp
Turmeric powder
Red chilly-2(cut into small pieces)
Cumin-1tsp
Oil-2tsp
Salt to taste


Method:-

• Heat a sauce pan put some oil.
• Now add cumin let it crackle for some time, then add red chilly pieces and fry until it changes to dark red.
• Now put Ginger-gralic-green chilly paste and saute for some time until you get the nice aroma.
•  Add some turmeric powder fry till the masala blends well.
• Then add all the 3 vegetables and put some salt,cover it tightly with a lid and allow it to cook in its own juice.
• Keep checking in between .when done switch off the gas.
• Serve hot with Roti .

Fried Mutton Chops

Ingredients:-

1. Mutton chops-1/2 kg(12-14 pieces)
2. Lemon -1
3. Turmeric-1/2tsp
4. Garlic-1 big pod
5. Ginger-2 pieces (1inch)
6. Mint leaves-2 cups
7. Green chilly-5-6
8. Red chilly powder-1/2tsp
9. Coriander leaves-1tbsp(chopped)
10. Garam masala powder-1tsp
11. pepper-1/2tsp
12. Salt to taste

Method:-

• First marinate the chops with lemon and turmeric and keep aside.
• Now prepare 2nd marination.Grind the remaining ingredients to fine paste.
• Now marinate the mutton chops with the 2nd marination and leave it over night or at least 6 hours in the refrigerator. 
• Next day take it out from the fridge an hour before the preparation.
• Now heat a kadai add 1tbsp of oil then drop all the chops along with the masala and cook it on a high heat for about 10  mins.
• After 10 mins cover it with a lid and cook again 10 mins on a low flame or till it is almost cooked.
• Now trasfer this to tava and start shallow frying till it is dark green color on a medium heat.
• Serve hot with your main course or have it as an appetizer .

Ghee rice, chilly Chicken,mutton Kolhapuri with Mutton chops

                                    

Plantain Flower (Bondi) Upkari...A GSB konkani cuisine

plantain flower

 Ingredients:-

Plantain flower-1(chopped finely)

Mustard seeds-1tsp

Red chillies-3-4(cut into small pieces)

Jaggery -2tsp

Coconut-1tbsp(grated)

Coconut oil or vegetable oil for seasoning

Method:-

• First remove the 2 layers of the flower and then chop it finely.
• Apply 1/2tsp of salt and keep aside.
• Now heat a kadai or pan put 1tbsp of coconut or any other veg oil let it heat for a while .
• Now add mustard let it crackle then add red chilly pieces and fry till its changes color.
• Now add chopped plantain flower,jaggery and check for salt
• then stir it well.Cover it with a lid and let it cook on its own juice.
• Check in between once it is almost dry add grated coconut and switch off the gas.
• Serve hot with rice and dal.

plantain flower upkari 

Achari salad(Sprout Salad With Pickle dressing)

Ingredients:-
Horsegram sprouted-1 cup
Beetroot grated-1/2 cup
Onion sliced-2
Cucumber finely chopped-1/2 cup
Raw mango finely chopped-2tbsp
Salad oil or pickle oil for dressing
Salt to taste 


Method:-

• 1st collect some oil which floats on your mango pickle 
• Now mix all the ingredients and toss it well 
• Add some pickle oil or any salad dressing oil and toss again
• Serve immediately 

Note:- if you don't have Pickle oil then use mango pickle 2tsp.

sprout salad

Pickle oil

Beet & Potato Cutlets

This is typical manglorean style cutlets because of there they use rava/semolina for coating,Whereas in other cities you get breadcrumbs coated one  but rava makes this cutlet unique from others .Actually I was very fond of these cutlets,when i was a kid.So whenever i make this,it brings back so many memories!

Beet and potato cutlets

Ingredients:-

Potato-5-6 (boiled and peeled)

Beet root-1(boiled)

Green peas- 1/4 cup(boiled)

Ginger-1inch piece( chopped finely)

Garlic-6-7 cloves(chopped finely)

Garam masala-2tsp

Green chilly-4-5 (chopped finely)

Red chilly powder-1tsp

Cashew nut-6-7 (chopped)

Cumin seeds-1tsp

Fresh coriander leaves-1 cup(chopped)

Salt to taste

Rava( wheat semolina) -1cup

Method:-

cutlet mixture

• Mash potatoes,chop boiled beetroot finely and keep aside.
• Heat a pan add 1tbsp of oil,then add some cumin seeds wait till it crackles.Now add chopped cashew nut  and fry till it changes to light brown.
• Add chopped ginger,garlic and green chillies and saute for a while,add chilly powder,garam masala powder and salt,mix it well.
• Then add mashed potato, chopped  beetroot  and boiled green peas( you can use dry or fresh.If you are using dry peas,then soak them overnight and pressure cook) and mix it well with the masala.
• Finally add coriander leaves and switch off the gas.
• Let it cool completely before making the cutlets.
• Refrigerate the filling for sometime to get that perfect shape as it is easy to handle.

 For making cutlets:

beet-potato cutlets

• Take a big lump of this mixture and make flat heart shaped cutlets.
• Now roll all the prepared cutlets into the rava and coat it well,press it nicely with your palms
• Now heat oil in a pan and start shallow frying on both the sides on medium flame till brown and crispy.
• Serve hot with tomato sauce.

beet potato cutlets

Apple n carrot shake!!

My kids are busy with their exams so when they return home in the noon i feel like giving them something cold to beat the heat  and at the same time it should be healthy too.They love milk shakes so usually i give them chocolate or vanilla milk shakes .But today i prepared something new with apple and carrots which i never tried  before ,when i gave them this they just  loved it and asked me to prepare this again tomorrow .. This is real yum  and healthy way to beat the heat......

                             

                      

Ingredients:-

Apple - 1(cut into small pieces)

apple cubes

Grated carrots

Carrot-1 big(grated)
Sugar-2tbsp
Milk-1 cup
Ice cubes-10
Water-2 cups









Method:-

• Blend all the ingredients in a blender .
• Now pour into 2 large sized glasses and serve .

trotter soup(mutton paya)

My husband is very fond of mutton legs( paya).He always used to tell me about this but i was not very sure about the taste.But when our daughter broke her arm in an accident his friends advised him to give this trotter soup which is  an effective remedy it helps the bones to heal faster. The next day he went and brought the soup but it was horrible in taste and smell was unbearable so we decided to prepare at home.We searched the net and at last we got this recipe and we tried the recipe but as always i modified little here  and there  and  it was really yum ...simply superb.....we all loved it.

Ingredients:-

Mutton legs-5-6 (5 inch pieces)

Onion-7-8(sliced )

Cinnamon- 3(1inch piece)

Clove-5-6

Pepper corns -20

Ginger- 2( 1inch piece)

Garlic-2 pods

Tomato-2(chopped)

Bay leaf-2

Salt to taste

Coriander leaves for garnishing

Method:-

• Clean the pieces thoroughly .
• Fry onion slices in ghee or in oil till golden brown.
• Once you are done with the onion, pressure cook the leg pieces along with all the ingredients in 4 litres of water and don't forget to add the fried onions as it gives rice colour and  flavour to the soup.
• Take 5-6 whistle.Switch off the gas.
• Now strain the soup after removing all the pieces.
• Bring it to boil and serve.
• It tastes better if you consume it next day or after 5-6 hours gap.
• Garnish with coriander leaves just before serving.

tip: You can store this for a month in deep freezer and use when required.You can also use this soup for your stews and curries to enhance the flavour.

                                              

Batata vada

Batata(potato) vada is a famous indian snack loved by all.It is a street food  through out india. But the name and taste varies from region to region. For example in mangalore we call it batata ambado .Today i am here with north indian sthle batata vada which is normally served with katta meeta chutney.

Ingredients for the potato mixture :-

1. Potato-4 medium sized( boiled and peeled)
2. Ginger-1 inch piece(finely chopped)
3. Garlic-8-10 cloves(finely chopped)
4. Green chilly-6-7(finely chopped)
5. Coriander leaves-1/2 cup(finely chopped)
6. Salt to taste.

Ingredients for the batter:-

Besan(chick pea flour)-2 cups

Turmeric powder-a pinch

Baking soda-1/4tsp

Cumin-1tsp

Salt to taste

Method:-

• Mash the potatoes and then add all the ingredients from 2-6.
• Now make 15-17 lemon sized balls and keep aside.
• To prepare the batter mix all the ingredients and add some water to make stiff batter.
• Heat the oil in a frying pan and start frying vadas.
• Dip the potato balls in the besan batter and deep fry in oil.
• If you want your vadas crisp like how you get in hotels or in streets or in dabas...try this simple method 1st fry the vadas for few seconds and once the outer batter is cooked take it out and fry the remaining vadas then re-fry the 1st vadas which we have already fried till golden brown and crisp.

Besan batter

   

boiled and peeled potatoes

potato balls

serve hot with katta meeta chutney or any tomato sauce.

Tip: Add 1 tbsp of Rice flour to make it more crispy

Minty oondi(mint flavoured steamed rice dumplings)

Oondi(steamed rice balls) is a speciality of manglore.Normally we prepare oondi with rice and coconut with some seasoning as i have prepared it in my earlier post.But this oondi is little different because i have added mint chutney to give that minty favour to it.This oondi goes well with katta meeta chutney.

Minty oondi

Ingredients:-

Idli rava-2 cups

Urad dal-1tsp

Mustard seeds-1tsp

Fenugreek(methi) seeds-1/4tsp

Ghee-2tsp

Ingredients for mint chutney:-

Mint leaves-1 cup

Green chillies-4-5

Ginger-1/2 inch piece

Garlic-4-5 cloves

Coconut-1tbsp

Method of preparing  mint chutney:-

• Separate the mint leaves from the stalk,wash along with ginger and green chillies.
• Now grind all the ingredients to fine paste.

Method of preparing oondi:-

• Wash idli rava and soak in water for  about 30 mins.
• After 30 mins add green chutney to the strained idli rava and add 3 cups of water.
• Heat a heavy bottomed kadai  or pan .Add ghee in that  put some urad dal followed by mustard and fenugreek(methi) let it crackle.
• Now add  idli rava mixture and put some salt and continue stirring all the time until the mixture leaves the side of the kadai or until its almost dry.
• Let it cool down for some time before making balls.
• Now start preparing round shaped balls,when making balls moist your palm with some water, make a small well in the centre of the ball and put all the balls in a bowl for steaming.
• Once you finish with all the mixture ,boil some water in a idli steamer or in a pressure cooker and place the oondi bowl for steaming .If you steam in pressure cooker don't use the weight(whistle).
• Steam for about 20mins or till done.
• After 20 mins switch off the gas and open the lid and let it cool  before taking it out.
• Serve hot with katta meetha chutney

Minty oondi with katta meeta chutney

Badam(almond) da halwa.... A Punjabi Delicacy

Almond halwa

Ingredients:-
Wheat semolina(rava)-1 cup
Sugar-1 cup
Almond-1/2 cup(chopped and preserve 3-4 for garnishing)
Milk-2cups
Cardamom-5-6(powdered)
             or
Almond essence-1tsp
Ghee(clarified butter)-3/4 cup
Saffron(Kesar)- few strands


Method:-

• Boil milk and almond chopped until almond cooks well.
• Heat 1/2 cup Ghee in a heavy bottomed pan.Add rava and roast till its light brown.
• Now add the boiled milk and cook covered for few seconds on a low heat.
• Add sugar and saffron and stir well.Cook till the sugar is dissolved and almost dry and switch off the gas
• Now pour the remaining ghee and cardamom powder(instead of cardamom you can add almond essence) and mix well.
• Garnish with remaining almonds and serve hot.

Badam da Halwa

Paratha parata...(layered parata)

Its my 100th post so wanted to prepare something special and thought of this  famous delhi street food ...paratha( means layered) parata from famous parata galli .This parata is easy and quick to make.So if you want some thing different then  try this parata  for a change..tastes awesome.You can pack this for your kids lunch boxes with little cheese while making the paratas to make it more yummy .
          

 sprinkle powders and coriander leaves

cut into 20 small pieces

stack the pieces

roll into thick roti

Ingredients:- 

Wheat flour-2 cups
chiily powder-2tsp
garam masala powder-1tsp
amchur powder-1/2tsp
coriander leaves chopped-1/2 cup
salt to taste
Ghee for frying parata


Method:-

• Knead a soft dough using little wheat flour,oil,and salt using water as required for kneading.
• Now make 5-6 big balls
• Roll the balls into large round disk
• Now apply ghee and dust some flour.
• Now sprinkle chilly powder,garam masala,amchur powder and a little salt .At last sprinkle some coriander leaves as shown in the picture.
• Now cut into small pieces about 20 small square pieces.
• Now stack all the pieces and  press with the hands.
• Now roll that into small thick roti
• Heat the pan and fry the parata using heaped tsp of ghee on both the sides.

parath parata and Alu ki sabji

Serve hot with alu ki sabji or any other curries.

Tomlime punch!!

Come summer and its time to think of ways to beat the heat.so here is a  superb mocktail to beat the heat.

Serves - 2

Ingredients:-

Lime juice-3tsp

Tomato -1 big ( grated)

Ginger-1 inch piece(shredded)

Sugar-2tbsp

Salt-a pinch

Water-750 ml

Ice cubes - 5-6 

Method:-

• Mix lime juice ,grated tomato,sugar,salt and ginger in a blender.
• Add water and ice cubes and blend it well.
• Strain the juice and serve immediately .

Bread upma!!

Bread upma is our favourite evening snack .So if you bored of eating bread and butter you can try this simple upma .You can pack this for tiffin box too.

Ingredients:-

Bread-10-12 slices

Onion-2 chopped

mustard seeds-1tsp

Green chilly-2-3 chopped

Sugar-1tsp

Salt to taste

Curry leaves-6-7

oil-1tbsp

Coriander leaves for garnishing

Method:-

• Cut the bread slices into small pieces.
• Heat a deep kadai or pan and pour oil. Now add some mustard followed by chopped green chillies,curryleaves.
• Now add chopped onion and Saute for some time then add bread and little sugar and salt.
• Stir it well for 2mins and switch off the gas.
• garnish with chopped coriander leaves before serving.

Sambar...amchi kolumbo(GSB konkani)

GSB's like sambar a lot.We can have it for breakfast or lunch or for dinner .It tastes superb with rice or south indian idli or dosa.Normally we use ready-made Sambar powder .But for our marriage functions they prefer freshly  ground sambar masala along with little coconut which tastes as well as smells awesome specially when they serve it with rice and papadam.So when ever i have time i prefer freshly ground  sambar.

Ingredients for the masala:-

Coriander seeds-3tsp

Red chilly kashmiri-8-10

Cumin-1/2tsp

Chana dal(Chick peas )-1/2tsp

Coconut-1tbsp(grated)

Asafoetida powder -1tsp

Black sesame seeds-1/2tsp

Methi(fenugreek)-1/4tsp

Pepper corns - 4-5

Turmeric powder-1/2tsp

for the Main dish:-

Mixed veggies(french beans,mangalore cucumber,oniln and potato)

Mixed vegetables(french beans,carrots,potato,brinjal,onion,mangalore cucumber,drumsticks etc any of the these )-3 to 4 cups(cut into cubes)

Turdal(yellow lentil)-1 cup

Tomato-2(chopped)

Salt to taste

For the seasoning:-

Mustard seeds-1tsp

Curry leaves-10-12

Coconut oil or veg oil-2tsp

Coriander leaves for garnishing

Mehtod of making sambar masala:

• Dry roast all the  sambar ingredients except both turmeric and asafoetida powder together till dark brown  or until you get that nice aroma.At last add turmeric and Asafoetida powder and switch off the gas.
• Now grind the roasted ingredients along with a small marble sized ball of tamarind to fine paste and keep aside.

Method :

-

• Pressure cook dal and vegetables in a separate container and if you are using brinjal and drumsticks then you have to boil it separate without pressure cook.
• Take 3 whistle and switch off the gas.
• Once the pressure cooker cools down open the lid and beat the dal nicely and transfer it to a big vessel.Add the mixed cooked  vegetable and bring to boil adding salt to taste.
• now add the ground sambar masala and boil further.Now switch off the gas .
• Now keep the small pan to tempering.Put some oil let it heat now drop some mustard and let it crackle,then add the curry leaves and switch off the gas and pour this over the sambar.
• Now garnish the sambar with fresh coriander leaves.
• Serve hot with rice,ghee and with crispy fried papad.

Rice and sambar