Tomato rasam

Rasam... the name itself make me drool..South indian's meal  is not complete without  rasam or tomato saru as we call it in our konkani .I can have my simple lunch with only rasam and papad. There are many variation for tomato saru or rasam .But this type rasam you can have it like soup too. I just love the aromatic,spicy,and tangy taste of this rasam and it is very healthy too as it contains dal water/stock.

Ingredients for the rasam:

1. Tomato- 4-5(chopped)
2. Tur dal-1tbsp
3. Tamarind-1small marble sized ball
4. jaggery-1tsp(optional)
5. coriander leaves for garnishing

    Ingredients for the rasam powder

1. Pepper-1/2tsp
2. Coriander seeds-1tsp
3. Jeera(cumin)1/2tsp
4. Methi seeds(fenugreek)-6-7
5. Kashmiri chilly-4
6. Asafoetida-1/2tsp
7. bengal dal(chana dal)-1/4tsp
8. Curry leaves-4-5

Method of making rasam powder:-

• Dry roast all the ingredients and make a fine powder.

Method of preparing rasam:-

• Pressure cook lentil ,tomato,tamarind, and salt in 1 litre of water .Take 3 whistle and switch off the gas.
• Once the pressure cooker cools down open the lid and blend the tomato and lentil with a hand blender to smooth paste.
• Strain the soup and add about 2 cups of water and rasam powder and boil it again .Check for salt and add Jaggery .
• Garnish with fresh coriander leaves and pour some ghee(clarified butter) before serving.

Note:- If you want you can temper the rasam with mustard and curry leaves.

Fish Reacheado(stuffed fish with spicy masala paste)..A Goan cuisine

Serves-4

Ingredients for the ReacheadoPaste:-

Red chillies-15

Cloves-4-5

Cinnamon-2 pieces(1"piece)

Cumin seeds-1/2tsp

Garlic-1big pod

Black pepper-1/2tsp

Ginger-2"piece

Vinegar-1cup

Cardamom-3-4

Method:-

• Soak all the ingredients in vinegar for for about an hour.
• Now grind all the ingredients to a  smooth paste along with the vinegar.

Reacheado Paste

For the masala: 
1finely chopped onion
sugar or goan jaggery 2tsp
1tbsp oil


Method of making masala for the stuffing 
Heat the oil in a pan.Add chopped onions and saute untill it changes to light pink,now add sugar or jaggery  and switch off the fire.Now add the  prepared  Reacheado paste and mix it  well.Now its ready for stuffing.

Main dish:

This masala can be used for many types of fishes especially flat type like mackerel,pompret or salmon.But today i have prepared it with black pompret. Actually in Portuguese Reacheado means stuffed ,so  basically this masala  is used for stuffing any flat type  of fishes and then it is  shallow fried on a low flame.Here i have used flat variety fish .This fish is like pompfret.Perfect for preparing Reacheado.

1st step

  

2nd step

 3rd step Marinate  the fish with  Reacheado  pas te  

4th step

5th step

• Take 4 medium sized pomfrets.
• Clean the fish and remove the internal organs and wash it thoroughly .
• Now slit the fish on either side of the bone to make 2 deep pockets for stuffing.
• Now apply salt and a tsp of vinegar and keep aside for 10 mins.
• Now stuff the fish with  Reacheado  Masala paste as shown in the picture.
• Marinate the fish for at least 2 hours.
• Now take a shallow frying pan.
• Heat some oil and gently put the fish into the pan and fry on a low flame for 5-6 mins on each side till dark brown.
• Serve hot as an appetizer or as a main course                                                                                                          

MELON-LEMON PUNCH

melon-lemon Punch

Ingredients:-
Lemon-2
Water melon pieces -2cups
Ginger-1" piece(shredded )
Pepper -1/2tsp(crushed)
Rock salt-1/2tsp
Ice cubes-10
Chilled water-1/2ltr
Sugar to taste


Method:-

• Blend all the ingredients in a blender.
• Serve chilled with lemon wedges and grated ginger.

Red lush!!

Ingredients

1. Lemon -4
2. Beet root -1tbsp(grated)
3. Ice cubes-10
4. Chilled water-1litre
5. Sugar-1cup
6. Salt-1/2tsp
7. Pepper powder-1/2tsp
8. Water melon scoops for garnishing
9. Mint leaves few  for garnishing

Method:-

• Blend lemon juice,grated beet root,sugar,salt,pepper powder and water in a blender . 
• Now strain the juice and blend it  again with ice cubes .
• while serving add 3-4 water melon scoops and mint leaves.Refreshing Red lush is ready.

Sunny melon delight!!

Sunny melon delight

Ingredients:-
 Musk Melon pieces-2cups
Water Melon pieces(seeded)-2cups
Sugar-2tbsp
Ginger juice-1tsp
Ice cubes-10
Chilled water-2cup


Method:-

• Blend Musk melon pieces along with 1tbsp of sugar, 5 cubes of ice and one cup of water to make a thick juice.
• Now prepare watermelon juice by adding ginger juice,1tbsp of sugar  ,remaining ice cubes and  a cup of water in a blender.
• While serving pour watermelon juice 1st  in the tall glass and then slowly pour musk melon juice from the side of the glass.

Sunny melon delight

 

 

Cabbage balls in spicy chilly sauce

Ingredients for the balls:-

Cabbage -2 cups(finely chopped)

Corn flour-1cup

Maida-1/2cup

Ginger-1tsp chopped

Garlic-1tsp chopped

Green chilly-1chopped

Soy sauce-2tsp

Salt to taste

Oil of deep frying

Ingredients for the sauce:-

Soy sauce-1tbsp

Chilly sauce-1tsp

Chilly powder-1/2tsp

Corn flour-2tsp(make a paste)

Ginger-garlic paste-1tbsp

Green chilly-2(finely chopped)

Spring onion-2(chopped finely and keep the green parts for garnishing) 

Pepper powder-1tsp

Vinegar-1/2tsp

Mono sodium glutamate(MSG)-1/2tsp(optional)

Method of preparing the balls:-

• Apply salt to cabbage and leave for 20 mins.
• After 20 mins mix rest of the ingredients to make the balls.While making the balls do not add too much water .
• Now make 15 lemon sized balls and keep aside
• Now heat oil in a deep frying pan and start frying balls till nice crisp and brown in colour and keep aside.

 Now start making the sauce:-

• Heat a sauce pan and put 2tsp of oil and saute spring onions t  on a high flame for a few seconds.
• Now add ginger-garlic paste and  chilly powder ,saute again for a second.
• Add  green chillies followed by soy sauce,vinegar and chilly sauce.
• Next add little water and corn starch along with MSG.
• Check for sauce as both the sauce contains little sauce so only if needed add very little salt.
• Now boil the sauce till it becomes thick(depending on your requirement if you want little thin can add little more water to adjust the sauce).
• Now add the pepper powder and the fried balls.
• Mix it well in the gravy and switch off the gas.
• Garnish with chopped spring onion and  cabbage.

                                         

Mast Masaledar Butter milk!

Masala buttermilk

Ingredients:-

Sour buttermilk-1/2 litre

Chilled water-1/2 litre

Black salt powder-1/2-1tsp

Pudina( mint)leaves-3-4 leaves

Coriander leaves-1tsp

Asafoetida -1/2tsp

Green chilly-3

Ginger-1/2"piece

Method:-

• Prepare masala paste by grinding Mint,coriander,green chilly,asafoetida,ginger and black salt to smooth paste.
• Now dilute the masala paste with 1/2lt of water.
• Now strain the masala water and blend it  with butter milk.you can add few ice cubes while blending in a mixer.
• Serve chilled.

Crispy Golden Salmon!

Ingredients:-
Ravas(indian salmon)-1/2(4-5 fillets)
yoghurt(curd)-1tbsp
Lemon juice-1tsp
Turmeric powder-1/2tsp
Ginger-1"piece
Garlic-8-10 cloves
Green chilly-5
Pepper corns-6-7
Wheat semolina(rava)-1tbsp
Corn flour-1tbsp
Salt to taste


Method:-

• Marinate fish fillets with lemon juice,turmeric powder and salt for about 10 mins.
• In the meantime grind green chilly,garlic,ginger and pepper to fine paste using curd(yoghurt).
• Apply this paste to the fish fillet and marinate again for 10 mins.
• After 10 mins roll all the fish fillet in the wheat semolina-Cornflour mixture.
• Now deep fry all the pieces till golden brown.
• Serve hot with lemon wedges.

Mutton dry

I got this recipe from one my hubby's friend who came to visit us today.He is a big foodie and loves to cook as well.He is cooks  all types of non-veg dishes.Most of  his recipes are easy and takes only few mins.Today within an hour we finished our 2 mutton dishes one is this dry mutton and another is minced mutton ball curry. This dish is very simple needs no marination just add all the ingredients and  pressure cook and the dish is ready.

Ingrediens:-
Mutton-1kg( cut into medium pieces)
Onion-5-6(finely chopped )
Tomato-4( chopped)
Garlic-2 pods(roughly chopped)
Ginger-2(1"piece)(finely chopped)
Turmeric-1tsp
Cardamom-4
Cloves-10
Cinnamon-4(1"pieces)
Bay leaf-2
Chilly powder-1tsp
Green chilly-5-6(slit)
Coriander leaves-1 cup( chopped)
Mint leaves-1 cup( chopped)
Oil-1tbsp

Method:-

• Wash and clean the mutton pieces and keep aside
• Heat pressure cooker and add a tbsp of oil.In that add onion chopped and saute till onions changes its color to brown.
• Now add whole garam masala(clove,cardamom,cinnamon,bayleaf) and saute for a second.
• Now add mutton and salt to taste and saute for a while.
• now add all the ingredients  and a cup of water.Cover and cook till 15 mins or take 2 whistle( if the mutton is tender)or 3 and switch off the gas.
• Once the pressure cooker cools down open the lid, if there is little water in the mutton then cook it on a high flame without the lid until the dish is almost dry.
• Serve hot with roti or oondi(steamed rice balls)

Mutton dry,oondi,rice and minced mutton balls

Banana smoothie

Ingredients:-
Banana-2(fully ripe)
Milk-2 cup ( chilled)
Vanilla essence-1/2tsp
Sugar-1tbsp
Ice cubes-5-6

Method:-

• Blend all the ingredients in a blender and serve chilled.             

Note:- you can use  replace vanilla  essence with vanilla ice cream .

Idli Sandwich

 Left over idlies make a very good evening snack if you use it wisely.My kids love fried idli. Which is shallow fried with ghee or butter.Today i thought of making something new with this left over  idlis and  thought of this  sandwich ..I just suffed it with potato tikki /cutlets and little sauce over it and jsut have it like that and it  was just superb.

Ingredients:-

Idli-10( cut into 2 slices)

Potato-2(boiled)

Peas-1/2 cup(boiled)

Ginger-Garlic paste-2tsp

Garam Masala powder-1tsp

Green chilly-2 chopped finely

Cumin-1tsp

Red chilly powder-1tsp

Corn flour

Salt to taste

Coriander leaves-1/2 cup( finely chopped)

Mint leaves-1tbsp( finely chopped)

Oil-2tbsp

Method:-

• Mash the boiled potato and peas and keep aside.
• Heat a kadai or pan,put 2tsp of oil.
• In that put cumin and let it splutter .
• Now add green chilly chopped and saute for a second
• Now add ginger-garlic paste,chilly powder,garam masala powder one by one and little salt to too.
• Now add potato-peas mixture and mix it well and switch off the gas.
• When the mixture cools down sprinkle some coriander leaves ,pudian (mint)and prepare small flat cutlets .Make about 10 cutlets.Now roll all the cutlets into cornflour and keep aside.
• Now heat a shallow frying pan and fry all the cutlets till crisp on both the sides.
• The same way start frying idli slices till crisp on both the sides.
• Now stuff the idlies with the cutlets put some sauce over the cutlet and close it with the idli slice.
• Serve hot

Black Pomfret Panna upkari...Konkani style

This is spicy  Manglorean konkani style pompret curry with out coconut.Usually we konkani's use coconut as a base of our fish curry but this is sort of sour and spicy curry.I just love this Panna upkari..some make it with red chilly powder but i make chilly paste which tastes simply superb especially with red boiled rice.

black pomfret panna upkari

Ingredients:-

Black pomfret-1/2kg ( cut into slices)

Red kashmiri chilly-12

Tamarind-1 lemon sized ball

Onion-4( finely chopped)

Coconut oil-2tbsp

Salt to taste.

Method:

• Roast Red chillies with little a tsp of coconut oil until it turns  to dark red on low flame.
• Now grind red chilly along with  1 onion and tamarind to fine paste using very little water about a cup and a half.
• Now heat a sauce pan and pour the remaining coconut oil and brown the onion .
• Now add the chilly paste and saute for 5 mins.
• Now add 2cups of water and salt to taste,let it boil.
• Now its time to add fish slices.
• Bring to boil for 10 mins on a low flame,let the fish cook in the gravy.
• Once the gravy becomes thick,switch off the gas.
• Serve hot with rice.

Note:-You can try this recipe with almost any type of fishes. this gravy tastes better the next day.

black pomfret in spicy gravy

Pomelon Surprise!!(pomegranate-musk melon )

Pomegranate-musk melon juice

Ingredients:-

Musk melon-2 cups(cubed)

Pomegranate seeds -2 cup 

Sugar-2tbsp

Ice cubes-10

Water-1 cup

Blend both together

Method:- 

• Blend musk melon and pomegranate with ice and sugar.
• Serve chilled with little pomegranate seeds.

Pomelon surprise

Eggless Banana - Walnut Cake

On the occasion of International Women's day i baked this cake for the second time.This time i baked this for  Two beautiful women in my life... my 2 daughters Prajnya and Prithvi.I am baking this cake for the 1st time and it really came out  well Both of them loved it so much that they started fighting for the last piece..
after a week again Kids requested me to bake a cake for them to take for their school picnic. Initially they let me decide on what I wanna bake but next day, they came back with the requested by their friends . They want the banana cake .So I went ahead to bake this beautiful banana walnut cake in micro which i have baked few days back ...I really gland that they still can remember how delicious this cake was even it had been a year and also after tasted so many of my baking :).
  

Ingredients:-
Maida-2 cups
Sugar-11/2 cup
Over ripe banana-2 medium
Walnut-1/2 ( chop roughly)
Raisins-1tbsp( soaked in rum)
Baking powder-2tsp
Baking soda-1 tsp
Butter-1cup(melted)
Milk-1/4cup(warm)
Curd-1cup(sour)
 Method:-

• Grease  10" Microwavable dish and keep aside.
• Now mix curd ,baking powder,baking soda and mashed banana in a blender and keep aside.
• Now combine sugar,melted butter and warm milk and blend it well till the sugar dissolves.
• Now mix the curd mixture and sugar mixture well.
• At last add  maida and gently fold it with a spatula.
• Now transfer the batter to a greased microwavable dish and sprinkle walnut and raisins.
• Now Microwave high  for 9 mins or untill done.
• Remove from the microwave and let it cool before de-moulding..

                   

Puran Poli/Ubbati/obbattu/Holigey

Today is a holi purnima the eve of holi ,holika dahan takes place.People put bonfire and celebrate the with lots of sweets so this puran poli is one of them.
This holika dahan symbolizes the victory of good over evil .today in every household you will see women preparing this Puran poli  through out  Maharashtra and North Karnataka region though the name may vary from region to region but the main stuffing is with chanadal and Jaggery or sugar to offer god.

        Every year i too prepare this on this auspicious day.My kids looking forward to this holi especially to eat this and to enjoy playing with colours with their friends.

     So you all enjoy this holi with lots of ghee and  puran poli......Happy holi to all my friends.

Ingredients for the dough:-

Maida(all purpose flour)-2 cups

Wheat flour-1/2 cup

Turmeric powder-1/2 tsp

Salt-1tsp

Coconut oil or veg oil-1/2 cup

Rice flour to roll the poli

Method:-

• Mix Maida ,wheat flour,turmeric powder and salt
• Now add enough water to knead a soft dough.
• Now add oil and knead again till it soaks all the oil.
• Keep it aside.

Ingredients for the stuffing:-

Chana dal(  Split chickpea)- 2cups

Sugar- 2cups

Cardamom-6-7( powdered)

Method:-

• Pressure cook chanadal  for 30 mins or untill 4 whistle by adding water an inch above the dal.
• Now open the lid and let the dal to cool down a bit.
• If there is any water then strain all the water.
• Now grind this in a mixer to smooth paste.
• Now heat a heavy bottom pan and put the paste and the sugar and start stirring all the time till sugar melts and the mixture thickens.
• Once the mixture becomes thick switch off the gas and add cardamom powder and let it cool completely.

Method of  preparing  Puran Poli:-

• Now take a lemon sized ball of the dough and make a ball and prepare  same with rest of the dough and  keep aside.
• Now take one small lump of the filling and prepare the same size balls as you prepared earlier with the dough.The same way prepare balls with all the Puran(stuffing)
• Now start stuffing the dough with the sweet balls or it is called Puran.Stuff the puran into dough and roll into flat disk using rice flour.
• Now heat a griddle and start frying on medium heat without oil as we have used oil while kneading.
• If you feel its sticking to the griddle then after frying 6-7 poli simply brush with a mixture of water and oil with a clean cloth piece to  just to clean the tava.
• Serve hot with fresh Ghee(clarified butter).

Tomato rice dosa(tomato paan polo)

Tomato Rice Dosa with Garlic and Ground nut Chutney

Neer dosa/paan polo(in konkani) is famous dosa of  Mangalore.This very thin delicate dosa compared to our other dosa.Coconut and rice is the main 2 ingredients in usual Paan pola but this paan pola is flavour of tomato.I got this recipe from one of my friend i really like the twist of this new tomato paan pola and i tried it and it was a hit.Everybody liked it.It goes well with any dry chutney like garlic chutney or Ground nut chutney which i normally prepare at home  and the good part is no need to ferment this dosa batter if you are in a hurry you can soak this in warm water for an hour and can prepare dosa too.

Ingredients:-

Raw rice-2 cups

Coconut-1/2 cup

Tomato-3

Red chillies-5-6

Salt to taste.

Method:-

• Soak rice for about 2hours 
• After 2hours grind rice along with coconut ,red chillies and tomato to a smooth paste.
• Now add enough water to make thin batter.Normally this dosa is thinner then our normal dosa so the batter should be watery .
• Now add salt to taste and start preparing dosa.
• Heat a griddle or dosa tava apply some oil and then put ladle full batter , immediately try to spread the batter it needs lot of patience.now cover it with a lid for about 10-15 seconds.This dosa should be soft.So while taking out just fold the dosa as shown in the picture.
• Serve hot with any of the dry or wet chutney.

Note: If you like crisp dosa's then you can prepare crisp dosa's too as i prepare it for my kids. Just fry until its nicely brown and crisp on one side and then take it out.

Tomato rice Dosa

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