Thursday, July 30, 2015

Veg kaju usal

This is one of the fab recipes which I simply love was shared by my friend Sandhya Puranik its got such lovely flavor and if ur looking for a quick recipe then this is the one for you...original recipe used tender cashews also known as bibbo in konkani but I have used vegs instead of that :)

Recipe Credit : Chef Vikas Khanna



Ingredients

1 and 1/2 cup Mixed boiled vegs ( I have used peas, Carrot, Cauliflower)


1 cubed potato (cubed and shallow Fried in oil )


2 tbsp Cashews 


2-3 green chillies


7-8 flakes of garlic


1/2 cup of coconut 


1/2 tsp cumin seeds


2 med sized onion (finely chopped)


1/2 tsp garam masala


1/4 cup water


2 tbsp oil 


Method



  • Par boil all the vegs and keep aside.
  • Fry cubed potato in oil and keep aside.
  • In pan add oil when it sizzles add cumin seeds when it splutters add rougly chopped green chillies, garlic sliced chopped onion and fry till translucent and till turns golden brown then add the coconut and fry well till coconut gives out a nice aroma.
  • Switch off the flame and grind this to a fine paste.
  • Transfer the paste to a cooking pot add water (1/4 cup) and mix and bring it to a boil.
  • Now add the the boiled vegs, fried potato , cashews and simmer and cook for aboud 2-3 mins .
  • Switch off the gas and garnish with finely chopped coriander leaves .
  • Serve with chapathi ...its excellent and simply yummy !


Wednesday, July 22, 2015

Puli Inji




This lip smacking and beautiful gingery flavoured chutney recipe comes from my friend Gayatri Praveen Kamath one of the best recipes...simply superb in taste too ...here is the recipe for this :)

Ingredients

1/4 cup Ginger (finely Chopped)

4 tbsp Tamarind paste or tamarind

3-4 green chillies (finely chopped)

1/4 tsp Haldi

1/2 tsp red chilli powder

1/2 tsp mustard seeds

1 small onion (chopped)

2-3 Dry Red Chilli (broken)

Jaggery - 1 & 1/2 tbsp chopped

2 sprigs of curry leaves

3 tbsp coconut oil

1/2 cup water

salt to taste

Method



  • Soak Tamarind in 1/2 cup of hot water for 10-15 mins then squeeze the tamarind to extract the juice and strain and keep aside. Else dilute the tamarind paste in water and set aside.
  • Peel and chop ginger and put then in salted water for 5 mins and drain and keep aside.
  • Heat coconut oil in Kadai and fry ginger till brown.
  • Remove fried ginger on a tissue paper and keep aside.
  • Grind this fried ginger to a fine paste.
  • In oil add mustard seeds when it splutters add chopped onion, curry leaves and fry till translucent add dry red chilli, green chilli, haldi and red chilli powder fry well now add the tamarind juice and bring to a boil till it reduces to half.
  • Now add crushed ginger, jaggery and boil until you are left with a thick gravy/ sauce .
  • Cool and Serve with Dosa, idli ..its so yummy absolutely gorgeous....I simply loved it  !

Tuesday, July 14, 2015

Semolina Roast Potato


Everyone loves Roast potatoes ....and my family simply adore them last month just wanted to try something different when i came up on this recipe...it was easy to follow and simply fab to taste as well :)....My family did agree it's one of the best as well :)...Here goes the recipe for that 

Recipe Credit : Anushruthi /Rajashree Food videos

Ingredients 

10-12 Baby potatoes

3 tbsp Fine semolina 

1 tsp Red Chilli powder ( I have used Kashmiri Red Chilli Powder)

2 generous pinches of hing 

2 tbsp of coriander leaves + 2 tbsp for garnish 

salt to taste

2 tbsp oil 

Method 

  1. Cook the Baby potatoes till done . Peel off the skin and keep aside,
  2. Heat oil in a non stick pan and roast the potatoes add salt  and keep aside.
  3. Heat pan on a med flame and roast the semolina for 2-3 mins till pleasant aroma and keep aside.
  4. In a non stick pan add oil add oil add hing when sizzles add red chilli powder and fry well on v low flame please take care not to burn the spice here then add 1/2 tsp coriander leaves and fry for a min then add roasted potato and fry well till all the potatoes are coated well with Red chilli powder .
  5. Now add the roasted semolina and toss them you will notice that the semolina sticks on the potatoes beaut.ifully . Keep it on low flame for 2-3 mins .
  6. Toss and serve garnished with Coriander leaves.
  7.  Serve with Rice and dal or anything or eat it just like that ...you will absolutely love it :D



Thursday, July 9, 2015

Palak Paratha Pockets

This is best way to make your kids have vegs ....lovely and they will absolutely love it too :) The recipe idea is based on sanjeev kapoor video however i have changed the recipe ..Here goes the recipe for this ...this  is  absolutely filling and lovely to try it and you too will agree with that :) 


Ingredients 

For Spinach Chapathi dough

1 cup of Spinach (washed and boiled)

2-3 green chillies 

salt to taste

1 cup Wheat flour


For Yellow Chapathi Dough 

1 cup Wheat Flour

1/4 tsp haldi powder

2 tbsp curd

1/2 tsp Red chilli powder

large pinch of ajwain 

Salt to taste 

For Filling 

1 cup finely grated Paneer

1 Cup corn boiled (Crush 1/2 the corn and leave the other half that way 

1/4 cup Red & Green capsicum finely chopped

1' ginger (finely grated)

2-3 green chillies (finely chopped)

2 tbsp Coriander leaves finely chopped

2 tbsp oil 

For the paste 

3 tbsp maida /Plain flour

2 tbsp water 


Method 

For Spinach paratha

  • Boil Spinach , green chillies and grind this into smooth puree.
  • Mix spinach puree, salt and wheat flour little by little to make a smooth dough and keep aside.(no need to add any water). 
  • keep this aside for 10 mins.
For Yellow dough 

  • Mix in salt, haldi, red chilli powder , Curd /Yogurt, salt, ajwain  and add wheat flour and water to make a smooth dough .
For Making chapathi
  • As shown below roll one spinach chapathi and one yellow dough chapathi and rub oil evenly then place chapathi one over the ther and roll it tightly like a log.
  • Now take a knife and cut from the center and roll in again like shown in the picture below.
  • Roll the disks into chapathi and heat the tawa and roast all the chapathi on both side till cooked 
For the filling 

  • Take half the corn and crush in mixer grinder to one whizz. In non stick pan add oil add ginger, green chillies, coriander leaves and fry on low flame till nice aroma.
  • Now capsicum and fry till cooked then add in crushed corn and mix . stir for 2- 3 mins.
  • Now add corn (remaining one), mix add salt and keep aside.
  • Take off the flame now add paneer and mix well.

Assembling :)
  • Now make a paste of maida, water and keep aside.
  • Now take a chapathi add a little filling in the center.
  • Add maida paste as seal like shown below in the picture.
  • Drizzle a tawa with little oil and fry on low flame on both side till crisp and slice and serve this delight.....absolutely fab..isn't it ....hmm it is go and prepare this and bring a smile on your loved ones face...pls do drop in a feedback if you did like this  !!!




Saturday, July 4, 2015

Chilli Paneer

One of the amazing and lovely chinese starter is this Chilli Paneer...simply amazing to taste and tastes so good ...and what's best I haven't deep fried paneer here v healthy and yummy too ...my family simply loved this healthy version :) 

Ingredients

1 cup cubed Paneer

1/4 cup Green Capsicum (Cut into small cubes med sized )

3-4 green chillies

5-6 Spring onion (white bulb) (finely chopped)

5-6 Big flakes of garlic (finely chopped)

1 tbsp Tomato Ketchup 

1 and 1/2 tsp  Dark Soya sauce (use Ching's brand)

1 tsp Vinegar

1 tbsp Chilli sauce ( Use Sriracha sauce gives the best taste) ( U can use the any chilli sauce)

1 tsp Veg Stock Powder + 1 tsp Cornflour

1/4 cup hot water 

2 tbsp oil to drizzle on the tawa

3 tbsp spring onion for garnishing 

For coating the Paneer

4 tbsp Plain flour (Maida)

1 and 1/2 tbsp Cornflour

1/4 tsp  Black Pepper powder 

1/4 tsp soya sauce 

1/2 tsp chilli flakes

salt to taste 

Method 


  • In a mixing bowl add plain flour, Cornflour, pepper powder, soya sauce, chilli flakes, salt to taste and mix well now add water little by little to make a thick paste . 
  • Now Heat a flat pan (chapathi tawa)  and drizzle with some oil  when it is sizzling hot and Dip Paneer pieces and place on the tawa and lower the heat on med flame and cook on both side till cooked  and it gets well coated . You will notice that it will be so well coated and can be taken out v easily . Keep Aside when ur done with that and finished cooking all the paneer.
  • In a small bowl mix in  water, cornflour, veg stock and keep aside.
  • In a pan add oil add in garlic and finely chopped green chillies fry well till garlic turns golden brown then add spring onion Bulb finely chopped and fry well till nice aroma then add in the soya sauce, vinegar, chilli sauce (sriracha sauce) and fry well . Now add stock mix water and bring to a boil till sauce thickens and ur left with little sauce then add in the Paneer and toss .
  • Garnish with spring greens and serve  with fried rice ....its one of the best recipes !




Monday, June 29, 2015

Apple and Raisin Salad


This recipe comes from Asha Satish Phillar Mayi ,she has got such a lovely collection of recipes & here is one among them ...its a lovely refershing and filling salad  ...sometimes when I feel like having something which is light and fresh salad is satisfying and filling and this is a perfect recipe ...do try this and leave in ur feedaback ! 


Ingredients


1 cup of yogurt /Dahi ( I have used Greek style yogurt/ you can use low fat one )


1 Red apple (chopped ) ( I have used Pink Lady its little tarty and sweet and perfect )


2 tbsp Raisins (soak for 2-3 hrs in warm water till they puff up )


1/2 tsp salt


1 tsp Lemon Juice


For seasoning 


1/2 tsp oil


1/4 tsp mustard seeds


1 sprig of curry leaves


1 green chilli (chopped)


Method 

  • Beat curds with the whisker till smooth add little water , salt and mix in till smooth.
  • Add lemon juice to the chopped apple so that it doesn't discolourise.
  • Add apples , raisins to the beaten curds and mix well .
  • Heat oil in a pan, add mustard seeds, green chillies and fry till mustard seeds starts to pop and then add curry leaves and add this to the beaten curd .
  • Serve Chilled !!!



Monday, June 22, 2015

Jatpat Sabzi

Here is one of the amazing , simple , yet delicious recipe its so yummy that you will absolutely fall in love with this amazing sabzi...Here goes the lovely recipe which I have followed for years now :) 
 Ingredients
1 cup cubed paneer
1/2 cup capsicum cut into cubes
1 onion cut into cubes + 1 for frying (opt)
1 big  tomato finely chopped
1 tbsp ginger-garlic paste
1 tsp garam masala powder
2 tsp red chilli powder
2 tbsp tomato ketchup
3 tbsp fresh cream
2 tbsp finely chopped coriander leaves
salt to taste
2 tsp oil
Method
  • Heat oil in a pan, add onion and fry till translucent and then add ginger-garlic paste and fry till the raw smell goes off
  • Add red chilli powder, garam masala powder, salt, tomatoes and fry till it gets mashed
  • Then add tomato ketchup and fry for 2-3 minutes and then add 1/4 cup water and bring it to a boil and then add fried paneer, fried capsicum and fried onion (opt) and mix it well
  • Lastly add fresh cream and coriander leaves and fry for 2 minutes and then serve hot with roti ...it's Finger licking good !

Monday, June 15, 2015

Madras Rasam

This recipe was shared by my friend Shamala bhat akka .....try this Rasam its v flavourful and one of the best rasams in taste...simply superb in taste so I thought I ll blog this for mine and my readers reference:)

Ingredients


2 Big Tomato


6 tbsp Toor dal


2 tbsp coriander seeds


1/4 tsp Jeera (Cumin seeds)


1/4 tsp Methi (fenugreek Seeds)


1/4 tsp Black Pepper


1/4 tsp mustard seeds +1/2 tsp for tadka


3 Fried Red chillies ( bydagi)


small piece of Jaggary


small piece of tamarind 

1 sprig of curry leaves


3 tbsp coconut grated /desiccated coconut


1/4 tsp haldi


1 1/2 cups water


Asefotida a generous pinch


Method

  • Pressure cook dal with tomato (whole) and haldi for 2 whistles and keep aside. Now mash this well and keep aside.
  • Heat oil in a pan, add coriander seeds, Jeera, Methi, black pepper, mustard seeds, red chilli and fry on low flame till lovely aroma and grind it along with jaggary and tamatind to fine paste. 
  • Now add this paste to the mashed toordal, add coconut and curry leaves and bring to a boil. Add salt and water bring to the consistency desired.
  • For the tempering heat 1 tbsp oil in a pan  add mustard seeds when it splutters add curry leaves,hing and drop in the Rasam. Serve piping hot with Rice and papad ...its simply heavenly !!!!


Wednesday, June 3, 2015

Cornflakes Chiwda

This is one of the best recipes which I learnt it from my mom , can be made in a jiffy and it's diet friendly too ...no frying and can be made in minutes ...I have made this with Special K Cornflakes which is good for diabetic people to ...Perfect Tea time snack :D


Ingredients 

250 gms Special K Cornflakes 
1/4 cup Cashew nuts 
1/4 cup Groundnuts
1/4 cup  raisins
1 Tbsp White Sesame seeds
1 tbsp Roasted  Black Sesame seeds
3 -4 Green Chillies
2 tsp cumin
2 tsp Coriander seeds
2 Sprigs of curry leaves
1 tsp Mustard seeds
2 tsp sugar / Sugarfree 
1 tsp turmeric powder
1 tsp salt 



         Step to step pic is shown above :)

Method
  • Grind  cumin, coriander seeds, green chilli without adding water.
  • Now take oil in a kadai, add mustard seeds,white  and black sesame seeds , ground mixture and when it starts spluttering add curry leaves, Roasted peanuts ,cashewnuts , raisins and fry for a minute.
  • Add turmeric powder and salt,sugar,  and mix well and fry till Cornflakes gets mixed well with the spices and Simmer and keep for 5-6 mins . Then switch off the flame and allow it to cool to a room temperature.
  • Store in a Air tight container and serve and enjoy as a tea time snack :D

Friday, May 22, 2015

Hotel Style Matar Mushroom

One of the most delicious recipes which I have come across is this Matar Mushroom its so delicious that you will simply love this recipe and tastes so good......your family will surely compliment you and ask for more...do try this and leave in your feedback !

Ingredients 

2 cups sliced Mushroom (I have used Chestnut mushrooms ) (you can use any variety )

1/4 cup boiled peas

2 med sized onion (finely Chopped)

1 tbsp ginger garlic paste 

1/2 tsp coriander powder

1/2 tsp Roasted Jeera Powder

1 & 1/2 tsp Kashmiri chilli powder (I have used milder variety one )

2 Tomato (Pureed)

3 tbsp cashew nut paste ( Soak in 1/4 cup milk and grind to a fine paste)

1/4 cup Milk 

1/4 tsp haldi

1/2 tsp Garam Masala

2 tbsp cream

2 tbsp finely chopped coriander leaves 

salt to taste 

Method


  • Heat 2 tbsp oil in non stick pan add chopped onion and fry till it turns golden brown evenly do it on a low flame then add ginger garlic paste. 
  • Now add coriander powder, Roasted Jeera powder, red chilli powder, fry well till it leaves out oil .
  • Now add  freshly pureed tomato and fry well now add cashewnut paste (FOR CASHEW NUT PASTE: Soak  2 tbsp cashews in 1/4 cup milk and grind thing along with milk to a fine paste
  • Fry well till it leaves out oil nicely add 1/4 cup milk and boil well.
  • Now add Mushroom, peas, salt, haldi powder and mix and simmer and keep aside.
  • Now add garam masala and mix well.
  • Lastly add Cream and garnish with coriander leaves.
  • Serve with Paratha ....its so yummy you will simply love it :)