Friday, November 25, 2016

Crispy Corn ( Non Fried version)

I absolutely love crispy corn but usually though being my favorite I don't do it regularly as it consumes lot of oil so today i have come up with something healthy and delicious with same taste and no compromise with your taste buds and I have done this whole dish using little oil and your going to absolutely love this that's my promise ....Ok moving on to the recipe . This Recipe is adapted from Food lab video but I have made it very healthy and did not deep fry here and changed a bit of the recipe.



Ingredients

2 cups of sweetcorn ( I have used Frozen here )

For Mariantion

3 tbsp rice flour

1 tbsp Cornflour

1/2 tsp Pepper powder

salt to taste

Other Ingredients

3-4 garlic cloves (finely chopped)

1 tbsp finely chopped ginger

1 green chilli (finely chopped)

2 tbsp tomato ketchup 

1/2 tsp Sriracha sauce (or you can use chilli sauce)

2 tbsp spring greens 

1/2 tsp pepper powder

pinch of salt 

3 tbsp oil ( 2 tbsp for frying the corn + 1 tbsp for 

Method 

For Marination

  • Boil the sweet corn and drain all the water and leave it in the drainer for 10 mins. So that it drains all the water completely.
  • Take out the drained corn in a bowl add in Rice flour, pepper powder, cornflour, salt and mix well  and make sure the powder is stuck well to the corn . (Note - You needn't add any water to the corn as it will have little water content which is quiet enough to coat it well).
  • Heat 2 tbsp oil in a non stick pan ( non stick pan only) then add the corn and lower the heat for about 4-5 mins when you turn around you will get a perfectly crispy corn turn and do the same to the other side as well. Remove and keep aside.
  • Heat 1 tbsp oil add in chopped garlic. ginger, green chilli and fry well till garlic turns golden add in tomato Ketchup , sriracha sauce, salt, pepper and fry well .
  • Now add in the corn and lightly toss well for 2-3 mins . Add spring greens are serve immediately .


Friday, November 18, 2016

Simple Peas Pulao

I have already made a post of Hotel style veg kurma which is my family favorite and I did mention in that post that I always serve it with this simple peas pulao which can be made very quickly with all ingredients easily available and this combo surely rocks ....it's the most requested one in my house too ...So Do try this with Kurma it would be the most requested combo in your house too ....Please do leave in your feedbacks would love to read them :D



Ingredients

2 & 1/2  Cups Cooked Basmati Rice (cook to 80 % and then drain and keep aside).

1/2 cup cooked peas ( I have used frozen which I have boiled)

4 tbsp freshly grated coconut

1 tsp shahi jeera

2 Green cardamom / Elaichi

1' Dalchini /Cinnamon stick

1 tbsp methi / Fenugreek leaves

1 tbsp Coriander leaves

2 tbsp cashews (broken into halves)

2 tbsp Ghee  + 1 tbsp oil

salt to taste

Method

  • Spread the cooked Rice add in oil, salt mix lightly and then keep aside.
  • Add coconut in mixed grinder and grind to a fine paste and keep aside
  • In pan add in ghee when it melts add shahi jeera, Cinnamon, Green cardamom , fry for a min till you get nice aroma.
  • Then add in methi, coriander leaves fry well till the leaves are wilted and they shrink in size giving out a very nice aroma.
  • Now add in cashews fry till golden add in peas , coconut paste and fry well till it leaves oozes out oil.
  • Lower the gas flame to very low now add in Rice and mix in lightly and keep on a simmer flame till well cooked,....serve with Kurma ( my recommendation ) or any gravy of your choice .
  • It's simple and truly delicious and lightly fragrant Rice which you will def love :) 


Monday, November 14, 2016

Biscuit Rotti

I have tried so many versions of our biscuit rotti ...but never have been able to master this ....when i tried this recipe it was so much near to the one we get in mangalore stores and so much better it was puffed up and crisp cause I had left 2 for my morning tea ....absolutely gorgeous actually I have clubed both recipe which I have learnt from my mom and my dear friend shyamala kini akka recipe to get this perfection . Now coming up to this recipe here it is :D







Ingredients

1 cup Maida  / Plain flour

2 tbsp semolina

1 tbsp Gram flour 

1/2 tsp sugar 

1 tbsp ghee + 1 tbsp oil 

salt to taste

For the filling 

1/4 cup semolina 

2 tsp Gram flour

1/4 tsp mustard seeds

2 sprigs of curry leaves (finely chopped)

1/4 cup desiccated coconut ( use only desiccated coconut or copra which is grated )

1 tbsp coriander leaves (finely chopped)

1 green chillies chopped finely

1 tsp red chilli powder or sambar powder (  I have used chilli powder here )

little haldi powder

1/4 tsp hing powder

salt to taste 

1 tbsp oil

Oil for deep frying the rottis

Method 

For the dough 

  • In a wide mixing bowl add in Maida, semolina, gram flour,   salt, sugar mix all the 3 flours well with the help of your hand .
  • Heat oil and ghee as stated under ingredients to a smoking point such that when u drop on the flour it should sizzle .
  • Add this hot oil to the flour and mix well now add it little by little water to form into a smooth dough and cover and keep aside for 30 mins. 
For the Filling 

  • Take a non stick pan add in 2 tsp of oil when hot add mustard seeds when it crackles add in the chopped curry leaves , green chilli and coriander leaves fry for a min then add in gram flour and mix well on low heat now add it semolina and continue to fry till semolina gets a crispy texture when u touch now add desiccated coconut, red chilli powder , pinch of haldi powder, hing and fry well . Please note you should fry on a low heat here .
  • Now cool and give the mix one whiz in mixer grinder and keep aside. It must be a slightly coarse texture (not finely powdered).
  • Now pinch out a small portion of the dough shape them into balls then roll into small puri put 1 tsp of the prepared filling and bring the edges together like the one shown in the pic below.

  • Prepare the same with the rest of the dough balls
  • Now dust a little bit of flour roll it into puri make sure you do this lightly and keep aside.
  • Now heat oil to a smoking point then simmer and bit and fry all these rolled puris.
  • Enjoy with your hot cup of tea ....after breakfast I did have a 2 puris left which I enjoyed this for my evening tea but the beauty of this recipe was it was still crisp, puffed up like I had just prepared it now....Simply gorgeous and it's a no fail recipe for you ....So pls do try this and drop in your feedback if you did try it and found it perfect which i am sure you will :D


Friday, November 11, 2016

Mumbai style Usal Pav

Here is one of the most delicious and authentic style recipe of usal pav which I tried from the recipe contributed by Vidya shenoy akka....its was finger licking good , delicious and so good to taste that it has been regular on our dinner table from since the very first time I tried...I have tweaked the recipe a little bit hope you all love this version and try this at your home as well....Happy cooking and if you did love it please leave in your feedback .....So here goes the recipe for this...





Ingredients

1 cup of Dried white peas

For Gravy

2-3 cloves

2 small stick of Cinnamon

1 tsp Jeera

1 tbsp coriander seeds

1 tsp Khus Khus / Poppy seeds

1/2 tsp saunf /Aniseeds

1 small piece Ginger

7-8 small cloves of garlic 

6-7 Bedagi Red chillies

1/4 cup coconut

3 big onion (thinly sliced)

4 tbsp oil

For Other Ingredients

1 big tomato (finely chopped)

1/2 tsp Haldi /Turmeric Powder

1/2 tsp Chilli powder

1 tbsp coriander leaves

salt to taste

For Tadka

4-5 big flakes of garlic sliced

1 tbsp ghee /oil

For Serving

chopped onion, Lemon wedges

Method

  • Soak white peas overnight and pressure cook for 1-2 whistles till cooked make sure it doesnt get mashed.
  • Take a non stick pan add in oil simmer and add in cloves, cinnamon , Jeera, coriander seeds, khus Khus , saunf , ginger, garlic fry till nice aroma then add in coconut and fry till a bit roasted . Remove and keep aside.
  • In same pan add in 3 tbsp oil for roasting onion and roast till onions are very well roasted and you get a brown colour.
  • Now Grind this roasted onion and the roasted spices to a smooth paste adding 1/4 cup water .
  • In cooker when peas is cooked add in chopped tomato, ground paste, add haldi, salt, chilli powder and close the lid and cook for 1 whistle till cooked.
  • For tadka : Take a ghee or oil in pan add in galic and roast well till golden brown and pour on this cooked peas.
  • Add in coriander leaves for garnish and simmer and cook for 10-12 mins.
For serving

  • Slit the pav apply generous amount of butter and roast in on chapathi tawa then keep aside.
  • Take this on to a plate now put generous amount of Usal in the serving bowl top it up with chopped onion , little coriander leaves with a lemon wedge . .......It was a spicy and superb treat for me and my taste buds....Awesome !




Monday, November 7, 2016

Coffee Icecream

This is one of my fav icecreams from the day I have stumbled upon this recipe by Nigella lawson it's the ultimate and my fav version of eggless no churn easy ice cream ....try this it's a must try for all coffee lovers like me and my family ....If you did love it do drop in a feedback :D


Ingredients

300 ml Double cream 

2 tsp Coffee powder

1/4 cup water

1/4 cup choco chips /walnuts ( I have just used choco chips here)

1/2 tin of condensed milk 

Method

Mix coffee powder with water and keep aside.

Beat Double cream with a cake beater ( electric one would really be a great help here :D) till you get soft peaks and keep aside.

Now mix coffee powder mix  , condensed milk and then fold in choco chips and whipped cream and lightly mix it.

Then pour this  in the container and freeze it overnight . 

This is one no fail recipe which is perfect ...have tried it so many times this is def a keeper recipe :D


Half of it have already gone before I could click my family loves it so much :D


Tuesday, November 1, 2016

Churmi Ladoo / Churmundo


I had prepared a big batch of ladoo for diwali to share it with my friends and this is one special sweet which I am posting today  fav Churmi Ladoo / Churmundo / Wheat flour ladoo it's very easy to prepare it needs just precise measurements and you will get a no fail ladoo....so do follow the exact recipe for getting this ladoo perfectly . So do try this and leave in your feedback :) 

Ingredients 

1 & 1/4 cup wheat flour 

3/4 cup sugar (powdered)

1/2 cup Ghee /Clarified Butter

2 tbsp Gram flour /Besan 

2 tbsp fine Semolina 

7-8 Green cardamom (Remove the seeds from the pods and powder it )

2 tbsp cashews (chopped)

6-7 Almonds / Badam (chopped)

Method 

  • Heat 3 tbsp ghee in a wide pan and add in wheat flour and simmer on a very low flame and roast it (on a low flame for 15 - 20 mins (This is key here don't try to skip the roasting process and Make sure you do it on the lowest flame flour might be burnt). After roasting it well for 20 mins remove it in a wide mixing bowl and keep aside.
  • Now in the same pan add 1 tbsp of ghee and roast the gram flour on a low flame for 5-7 mins till you get a nice aroma . Remove it on put on the mixing bowl where you have already added roasted flour.
  • Now take 1 more tbsp of ghee and roast the semolina on a low flame for 5-7 mins till a bit crisp and put this too on a mixing bowl. Roast the nuts on a low flame and keep it aside as well.
  • So now comes the mixing part add in the powdered sugar to the mixing bowl and give all the ingredients a good mix add in green cardamom powder.
  • Add in the roasted nuts . Now heat the remaining ghee on a low flame till well melted  and put this to the mixing bowl let it cool a bit and mix it well with hands .you will see that you will be able to bind this well and shape it in form of ladoo . 
  • Store in an air tight container and it stays fresh for 10- 15 days .
  • So do try it if you love it don't forget to leave in your feedback would love to read in your comments :D








Wednesday, October 26, 2016

Kadai Paneer Masala

Kadai Paneer is a beautiful curry which is needs no intro it's the special blend of aromatic spices which goes in gravy which makes it so special...you will absolutely will love this ..I have tried so many versions of the recipe but I absolutely loved the curry I had recently tried from Hebbar's kitchen ...the flavours was too good and it was nevertheless perfect Hotel Style ...my whole family esp my hubby absolutely loved it . I have done a small change to this recipe and have tried it twice in a row....Perfectly gorgeous recipe and truly a keeper too :D...So do give it a try and don't forget to leave in your feedback if you try !!



Ingredients

For Kadai Masala  (Dry spice blend)

2 tsp Coriander seeds

1 tsp cumin seeds

10 - 12 black peppercorns 

3 Kashmiri Red chillies

For the Masala

2 tsp oil 

1 ' ginger

3-4 big cloves of garlic (sliced)

2 med onion (finely sliced)

1 big tomato (roughly chopped )

8-10 cashewnuts

1/2 tsp haldi powder

1 tsp Red chilli powder

Other Ingredients 

2 tbsp oil

1 big onion (cut into med sized cubes)

1 cup cubed Paneer

1/2 cup sliced Green and yellow capsicum

1/2 tsp Kasoori Methi 

3 tbsp Cream 

Method
  • In a non stick pan add in coriander seeds, cumin seeds, peppercorn, red chilli and fry on a low flame till you get a very nice aroma. ( make sure you don't burn them).
  •  Now cool and grind it to a fine powder.
For Masala
  • In a non stick pan add in oil  add  ginger and garlic fry for a min or two then add in onion and fry till they turn golden brown . 
  • Now add in tomatoes and fry till tomatoes get well cooked and it gets mashed add in cashews fry again .
  • Now add in haldi, red chilli powder and fry well. Now cool and grind this to a fine paste. 
For  Kadai Masala Gravy
  • Take a kadai add in a tsp od oil fry cubed onion and sliced capsicum fry and keep aside.
  • Now add in 1 tsp oil and 1 tsp ghee when the heat melts the ghee add in the ground Masala and fry well till it oozes out oil and leaves the edges of the pan .
  • add in 2- 3 tbsp oil this Ground kadai Masala*
  • Add in salt , Kasoori methi . Paneer, fried onion and capsicum and mix well .
  • Add in Cream and serve with Ghee rice or Paratha .....it's simply Gorgeous !

Thursday, October 20, 2016

Crispy Babycorn fry

This is a lovely version of vegetarian fish fry as my son's call it no no it's not fish ...it's babycorn both my sons love fish fry and i thought why not put tht masala on babycorn and see how they like it I did the same masala i do for fish fry and marianted this baby corn and deep fried it ...surely a keeper and fab treat for all vegetarian friends for sure . Here is the recipe for this :D


Ingredients 

10-12 babycorn (wash it and pat it dry )

For Masala paste

4-5 big flakes of garlic 

1 ' ginger

1 tbsp coriander leaves 

2 tbsp lemon juice

2 tbsp Gram flour ( I don't use it for fish)

2 tbsp red chilli powder ( i have used mild one if your masala powder is spicy reduce it to 1 and 1/2)

1 tsp hing powder / fresh hing water

salt to taste 

 1/2 cup  fine rice flour or more for dusting 

oil to deep fry this baby corn 

Method

  • Grind Ginger, garlic, coriander leaves, lemon juice to a fine paste.adding little water.
  • In pan add in hing powder, red chilli powder , Gram flour and this ground paste and make a thick batter shd be a bit more thicker than normal gramflour batter which u use for frying.
  • Add in salt to taste. Marinate these baby corn fritters in this prepared batter make sure all the babycorn has been well coated with this masala .
  • Leave it for about 30 hr pref in the Refrigerator. Take rice flour powder which shd be fine on a plate and roll it onto a plate.
  • Repeat the same with all the other babycorn and deep fry in oil till golden.
  • Serve with ketchup or dip of your choice....we relish it just as it is ...it's got a tinge of lemon, a perfect kick of red chilli in a bite....simply Gorgeous ....don't just drool go ahead prepare for your family and share your feeback how you liked it :)


Tuesday, October 18, 2016

Hotel style Veg Kurma

 
Veg Kurma with Peas pulao is always a hit combo at my house and the most requested one too ....one of the most awesome recipe and i have tried many versions of kurma so far and this is one of recipe which is clicked well and my family loved it and requested me to prepare it again  . It's a beautiful coconut based with such a good blend of vegetables that you will def love it . It's a bit different from other kurma recipes and the secret ingredient to this is methi leaves it gives such a beautiful aroma  and taste that I fail to express here ! Do try this and serve with peas pulao ( will be my next post).....sure to be fav at ur dinner table :D

Ingredients 

1/4 cup roughly chopped carrot 

1/4 cup peas 

1/4 cup Beans 

1/4 cup cubed Paneer 

1 tbsp Ginger Garlic paste

2 onions finely chopped 

1 tomato finely chopped 

1/4 tsp turmeric powder

1 tsp chilli powder

1/2 tsp Coriander powder

2 tbsp coriander leaves (finely chopped)

2 tbsp methi leaves (finely chopped)

For coconut Paste

1/4 cup freshly grated Coconut 

1 tbsp Daria dal /Kadale pappa /Fried gram dal /chutney dal

1/2 tsp Garam masala powder

salt to taste 

2 tbsp oil + 1 tbsp Ghee 

1 tbsp cream 

Method

  • Parboil all the vegs except Paneer and keep aside.
  • In pan add in ghee and oil add in onion and fry well till onion turns slightly golden then add in ginger garlic paste , haldi, chilli powder, Dhania powder fry well for a min . Then add in tomatoes and fry till it gets mashed well.
  • Add in coriander leaves and methi leaves and fry well till it leaves out nice aroma . 
  • Grind coconut, Daria dal to a fine paste.
  • Now add in this paste and fry well till it leaves out oil completely . It will take around 5-7 mins but worth it .( Make sure you do it on a low flame )
  • Now when the masala gets cooked well and leaves out the sides of the pan oozing out oil add in the cooked vegetables.
  • Lastly add in little garam masala , 1/4 cup water or more depending on the consistency you are looking for . cover and bring it to a boil. Add in salt .
  • Now Garnish with little cream and mix. Serve with Peas Pulao or chapathi ...this is truly a keeper recipe !....Do try it if you love it do drop in a feedback at my comments below :D


Thursday, October 13, 2016

Patholi

Posting my fav traditional sweet today Patholi it's such a lovely sweet with a beautiful ting of aroma of turmeric leaves which makes it very special . This is actually prepared on special occasion like nagarpachami / Gowri Ganesha chaturthi . On my recent holiday trip to India to visit my parents was so happy to see these turmeric leaves grown in my mom's garden that I decided to carry some back home and prepare this sweet :D ....I absolutely loved preparing this easy sweet and gorged over it was feasting while fasting so here goes the recipe for this gorgeous sweet :D 



Ingredients 

10- 15 haldi leaves / Patholi paan 

For rice coconut batter 

1 cup Rice 

1/2 cup coconut 

pinch of salt to taste 

For sweet Jaggery filling /choorna

1 cup coconut 

1/2 cup Jaggery 

Method 

For Rice coconut batter

  • Soak rice for about 1-2 hrs 
  • Then drain all the water and grind rice with coconut adding little water to a thick paste.

For Jaggery filling

  • Heat 1/2 cup water add jaggery and melt it till it dissolves completely then add in coconut and boil till all the jaggery syrup gets absorbed in the coconut. Keep aside.


To assemble 

  • Take a steamer fill with enough water place a plate . keep it on high flame .
  • Take the leaf wash it well snip of the ends of the leaf  like the one shown in the picture .





  • Now take a spoonfull of  rice coconut batter and spread it on the leaf then put the coconut Jaggery filling in the center.







close the leaf  and place on the streamer and steam for 15- 20 mins till done, cool and remove patholi from the leaf  serve drizzled with homemade ghee ...it's awesome with a lovely aroma of turmeric leaves truly yummy and one of the traditional konkani delicacy !

Note ; My mom do not add elaichi powder to it as it overpowers and the beautiful scent of aroma leaves goes off...it's your choice to add it if you like

My granny used to even add 2 tbsp Jaggery while grinding the rice and coconut batter just cause it hypes the taste ...but as my mom doesn't add it have followed the way I have been brought up seeing her cook 

You can keep this refrigerated for 3-4 days