Monday, September 26, 2016

Varai Chakuli

This is a signature dish of my mil which I learnt from her...v crunchy and fab to taste and with no rice in it makes it very healthy for anyone to consume even diabetics....or when your fasting too :) ....Here is a simple and perfect recipe of this lovely crunch munch snack :) 




Ingredients 

2 cups varai / Barnyard millet 

1 cup Roasted urad dal powder

1/2 cup coconut freshly grated 

1 ladle of very hot oil 

1 tbsp black sesame seeds + 1 tbsp white sesame seeds 

2 pinches of haldi (opt)

salt to taste 

Oil to deep fry the chaklis

Method 
  • Dry roast urad dal on a low flame till nice aroma then grind it to a fine powder. sieve and keep aside.
  • Soak Varai / Barnyard millet for 1 hour. Then drain and grind with coconut to a thick paste ( it should be a very thick paste) but at the same time very smooth too .
  • Take it out in a container then add til , salt , haldi, hot oil ( Heat oil in a small pan and when it's smoking hot drop it on the paste).
  • Then add in the  roasted urad dal powder and keep mixing you will get a perfect dough . knead it well till you get a very smooth dough like the one shown in this picture.
  • Once you get this consistency add it in chakli mould and press into roundels and deep fry in oil till golden . Store it a air tight container.



Thursday, September 22, 2016

Maddur Vada



It's a bit cold and gloomy may be it might rain today and this snack what I am posting today is one of my fav tea time snack and perfect for this weather sipping hot coffee ...Maddur vada this is spicy , crispy tea time snack which needs no introduction which is quiet similar to Nippat which I have posted earlier the only difference here is onions being used here which gives such a lovely taste of fried onion when you take a bite ...if you love the flavour of fried onion then you def need to try this spicy and crispy delight. If you did find this recipe amazing pls do leave in your feedback and comments would love to read them :)....So without any delay here goes the recipe for Maddur vada

Ingredients 

1 cup Rice flour

1/2 cup maida

1/2 cup Semolina (rawa / Sooji )

5-6 green chillies (finely minced)

1/4 tsp red chilli powder

2 tbsp chopped coriander leaves

2 med sized onion (finely chopped)

4 sprigs of curry leaves (finely chopped)

2 tbsp black til ( opt) ( I use as it gives a very good flavour)

3 tbsp oil (heat up to the smoking point ) + oil for deep frying 

water to bind it into a dough

salt to taste 

Method 
  • In a wide bowl add in maida, semolina, green chllies, coriander leaves, rice flour, chopped curry leaves, onion , til salt, red chilli powder and keep aside.
  • Heat 2 tbsp oil to a smoking point then pour over the mix then add in little by little water to bind it into a semi smooth dough like the one shown in the picture below 


  • Take a butter paper or any plastic sheet smear it well with oil then pinch out a small portion of the dough pat it evenly to shape it round and flat .
  • Deep fry in oil till it becomes golden and crispy. You can store it up to 3 days . Enjoy with a hot cup of coffee :D


Thursday, September 15, 2016

Mango Cake




This is the first time I am trying this Mango cake and I must say me and my family simply loved the taste....it's too good and simply Gorgeous !.....I absolutely loved it and what's more this is Mango semolina cake it's very healthy too as it doesn't require any maida ....Thanks to Kaveri Obhan for sharing such a lovely recipe I loved it !.....I have actually changed the recipe a little bit have used a bit less sugar and have omitted the use of green cardamom powder here...choice is your's if you want to use it or omit it . Have just topped with fresh cut mangoes and haven't used any frosting ...but if you do fancy a frosting you can use fresh cream frosting ....But believe me it's absolutely gorgeous just the way it is !

Ingredients

1 cup semolina

1 cup Mango pulp ( I have used tinned one here )

1/4 cup oil

1/2 cup sugar

1 tsp Baking powder

1/4 cup Pistachios ( Opt ) ( I haven't used it here )

Method
  • Mix semolina, sugar, baking powder and keep aside.
  • Then mix in oil and mix it well with the help of the whisker.
  • Now add the mango pulp and mix well . Leave it aside for 4-5 mins.
  • Preheat the oven 170'c then bake it for about 30-35 mins or till done.
  • Check with a toothpick in the center if it is properly baked .
  • Cool and then decorate it with Mango slices and serve.
  • You will def love the flavour here ....Nice , totally different and one of the most easy cake I have prepared ...Do try this I'm sure you will love it !
  • Note : if your using a fresh Mango puree make sure it's very thick . This recipe called for cardamom powder ....well i have skipped you can use it if you prefer
  • Note 2 : You can top it with fresh cream but i really enjoyed it on it's own :)


Monday, September 12, 2016

Spongy Riceflour Idli


How about easy and quick breakfast idea for busy mums sounds perfect right.....Yes this is the one for you Rice flour idli ...no grinding just mixing 4 basic ingredients and you will love these spongy idlis...I did try this twice I simply loved it ! Truly a great recipe and perfect for those persons who are in a rush and looking out for easy idli recipe !...Do try this and don't forget to leave in your feedback 

Ingredients 

1 cup fine Rice flour

2 cups semi thick buttermilk ( 1 and 1/2 cup thick yogurt + dilute  it with 1/2 cup water)

3-4 green chillies minced finely

salt to taste

1/2 heaped tsp Eno fruit salt

Method

  • In a mixing bowl whisk yogurt with the water well and keep aside.
  • Take Rice flour in a bowl add in buttermilk , salt, minced green chillies and give a good mix . Then cover and leave it overnight.
  • Next morning steam the Idli container and apply coconut oil generously on the idli container.
  • Now add in Eno to the idli mix which you have kept it overnight and mix well and steam them in idli moulds or container for 10-12 mins till it comes out clean in the middle . Allow it to cool completely before taking it out .
  • Serve wtih sambar / Chutney your choice but you really can't make out that this idli is without urad dal .
  • Note ; As Eno is used in here make sure you use the whole batter in a batch !



Saturday, August 6, 2016

Nendrabale Kele Usli (Sweet Banana Fry)

I simply love a little sweet flavour of Nendrabale kele ...this is one recipe which I enjoyed making it and eating it too ...so yumm to taste and so easy to make as well . I usually used to make fritters of these Banana  which is already posted here ....I am on a holiday to India and on my visit to Mangalore met my lovely friend from whom I had learnt this recipe Jayashree Shenoy akka I really enjoyed speaking to her and meeting her in person thanks so much akka for sharing such a lovely recipe !...I have already tried it 3-4 times and I absolutely love every bite of it ...Do highly recommend this recipe as it's become my fav :)


Recipe Credit : Jayashree Shenoy akka

Ingredients

1 Nendrabale kele (Cut into roundels and do Quarters )

2 green chilli (finely chopped)

1/2 tsp Mustard seeds

1/2 tsp Urad dal

Generous pinch of hing powder

2 tbsp oil

1 sprig of curry leaves

1/2 tbsp coriander leaves (Opt) 

salt to taste

Method
  • Peel chop the banana into 1/2 inch thick pieces and cut into roundals and then do quarters of each roundels.
  • In a Pan add oil add urad dal when hot and dal starts changing colour add hing, mustard seeds , Green chilli, add the curry leaves and fry for a minute.
  • Add the banana pieces, salt  mix well.
  • Cover the pan and cook on low flame for 2-3 mins .
  • Lastly add grated coconut, coriander leaves mix and toss lightly .
  • Serve ...this is simple and super delicious !

Saturday, July 30, 2016

Dahi Batata Puri

Who doesn't love chaats ... I simply adore them ...here is one such recipe which I attempted to make and simply loved it to core...it was yumm just like the ones we gets in chaat house even more better as it's home made  :)



Ingredients
15 Puri ( Make holes in the center)
2-3 boiled and finely chopped potatoes
2 onion finely chopped mixed with juice of half a lemon
3 tbsp finely chopped coriander leaves
2 cups Yogurt well beaten
1/2 tsp cumin seeds powder
1 cup fine sev

For the green chutney
1 cup coriander leaves
1 " ginger finely chopped
2 green chilli 
juice of 1 lime
1/2 tsp sugar
1 slice of bread crushed
salt to taste 
very little water to blend

For the Red chutney
4 garlic flakes
2 tbsp desiccated coconut
2 tbsp kashmiri red chilli powder
1/2 tsp coriander powder
salt to taste 
very little water to blend

For the Tamarind date chutney 
Med size piece of tamarind
1/4 cup deseeded dates
Med size piece of jaggery
1 tsp Roasted cumin seeds
1/2 tsp red chilli powder
1/2 cup water
salt to taste

Method
  • For the green chutney grind everything to a very fine paste 
  • For red chutney grind all the ingredients to a very fine paste
  • For tamarind chutney grind all the ingredients to a very fine paste
  • Whisk the yogurt with salt,sugar, 1/2 tsp cumin powder,1 tbsp each of tamarind chutney,red chutney,green chutney and keep aside
  • Arrange the Puri in a plate ,add potatoes,onion, little chutney,yogurt in each of the puri, sprinkle sev and coriander leaves and then serve immediately.


Wednesday, July 13, 2016

Malai Kofta Curry


I simply love Paneer Kofta curry with Naan ...it is def one of my most fav combo ....I am sure most of them have their own version of this recipe . This is the one I have followed and the one I have found it perfect ..This is a very delicate dish and you must make sure the koftas are not cooked for more then a min or two this is the key here to make sure it retains it's shapes and doesn't get crumbled. Thanks to my sister for sharing such a lovely recipe !

Ingredients

For Kofta 

1 cup Fresh Paneer grated or crumbled 

2 tbsp milk powder

1 tbsp finely chopped coriander leaves 

1 tbsp crushed garlic 

2 tbsp cornflour ( 1 tbsp for the koftas / 1 tbsp for dusting)

3 -4 green chilli (finely chopped)

salt to taste

oil to shallow fry the koftas 

For Gravy 

3 med onion (roughy chopped)

2 green chillies

2 tsp ginger garlic paste 

1 tsp cumin seeds

2 med tomatoes (freshly made) (Pureed)

2 tbsp cashew nuts

1 tsp chilli powder

1/2 tsp haldi / turmeric powder

1/2 tsp garam masala

1/4 tsp sugar (opt)

1/2 tsp roasted kasoori methi powder

1/4 cup cream 

salt to taste

1 tbsp coriander leaves


Method

For kofta

  • Knead Paneer till soft . Now in pan add little ghee add garlic and green coriander leaves, green chillies  and fry well on low heat . cool and add this to the paneer, add in milk powder, cornflour and mix well add in salt to taste . Now mix and knead well pinch out small balls and shape into roundels roll in cornflour and deep fry in oil till golden brown .
For Gravy 
  • Take water in a pan add in onions, cashewnuts, tomato, 2 green chilli  and boil then cool drain the water and grind to a fine paste . Strain and keep aside.
  • In a non stick pan add in oil and ghee add in little cumin seeds when it sizzles a bit add in ginger garlic paste and fry till it leaves out nice aroma then  add in the ground  paste and fry well till it leaves the sides of the pan add in haldi, red chilli powder, garam masala.
  • Then add in kasoori methi , little sugar, and fry till oil oozes out and then add in salt, little water , cream then add in coriander leaves.
  • Just before serving add in the koftas and simmer and keep it for 2 mins . Serve with parathas/ naans you will def love it !

Friday, July 8, 2016

Sabudana Rawa Thalipeeth



This is easy and quick breakfast recipe that can be prepared in a jiffy and it doesn't need any fermentation too  Perfect for lazy days when u don'e feel like cooking anything !..... it's awesome to taste as well  and absolutely loved every bite of it  esp the peanuts compliment this dish so well and it's a very healthy and filling too ...Do try this for your family it's lovely and perfect fasting recipe too ...I have learnt this dish from a cookery show  :)

Ingredients

1 cup sabudana (Sago seeds ) (soak in little water and keep it covered till it's puffed up)

1/2 cup semolina (coarse one )

1 potato (finely grated)

3 tbsp roughly crushed peanuts

salt to taste

1/2 tsp sugar

To be ground to a coarse paste without adding water

3-4 green chillies

3 tbsp coriander leaves

1 tsp Jeera

Method

  • Soak sago /Sabudana pearls in little water and keep it aside for 2-3 hrs . you will notice it has been fluffed up well.
  • After 3 hrs take fluffed up sabudana, semolina, finely mashed potato, crushed peanuts , coarse paste of the ingredients mentioned above, then add in little salt, sugar to taste.]
  • Add in little water to make it into a semi thick dough .
  • Heat up a chapathi tawa when it is sizzling hot drizzle with little oil then simmer and take a ball of it and spread it on the tawa wetten ur palm with water and spread it evenly to form a round then make a hole in the center and drizzle a little oil in the center where you have made a hole like shown in the picture  reason to this is so that the dosa gets cooked evenly and it's evenly crisped up .
  • As it's spicy I simply love it as it is ...it  doesn't need any sides like chutney /butter ...Do try this it's lovely !

Thursday, June 30, 2016

Pineapple Sheera



This is one of my fav desert which I absolutely love this can be made plain too but I absolutely love Pineapple sheera also known as pineapple pudding in Konkani ...it's delicious with a love pineapple bits which makes it even lovely to have and taste....Here goes the recipe for this sheera which I learnt it from my mother in law :)

Ingredients

1 cup pineapple (remove the skin and chop it finely)

1 cup slightly coarse Rawa / Semolina 

1/4 cup ghee + 1 tbsp ghee for roasting semolina

1/4 cup oil 

1/2 cup sugar ( I have used slightly less then this but you can increase as per your sweet tooth)

2 tbsp chopped cashews (roasted in ghee)

1/4 tsp Kesar /saffron 

1 and 3/4 cup water  + 1/2 cup for boiling pineapple

1 tsp Green cardamom/ elaichi powder

Method

  • Finely chop the pineapple or you can blitz in food pro just once such that you have bits in it or you can even grate the pineapple then remove this in a pan add in 1/2 cup water add kesar, 2 tbsp sugar and boil it till it's reduced to 1/2 and keep it aside.
  • Add 1 tbsp ghee in non stick pan and roast semolina till nice aroma then add in pineapple puree and  required amount of water and fry it till thick you must continuously keep stirring ensuring there are no lumps.
  • Add in sugar and mix well now add in ghee and oil and keep mixing till semolina leaves ghee then add in elaichi powder, roasted cashews.
  • Serve chilled or eat it just like that it's pure bliss !

Wednesday, June 22, 2016

Aloo Methi

One of my signature dish and most fav side dish for chapathi is this Aloo methi ...methi fried in little ghee fills your house with such good aroma and gives such a good hype in the taste ..yum ...Aloo and Methi and undoubtedly best combo together . Do try this simple dish it's absolute delight !....Don't forget to leave in your feedback


Ingredients 

3 boiled Potato(diced into med sized pieces )

2  cups of Methi leaves (washed , trim and discard the stem and finely chop them)

3 big cloves of Garlic(finely chopped)

2 med sized onion (finely chopped)

1/4 tsp Jaggery 

1 small tomato (finely chopped)

2 tsp Kashmiri Red chilli powder

1/2 tsp Haldi powder

1 tbsp cream (opt)

salt to taste

2 tbsp oil for frying the cubed potato and 1 tbsp for masala  + 1/2 tsp ghee for frying methi


Method


  • Take a non stick pan and fry the potato on a low flame till slightly golden brown and crisp on the edges . Remove and keep aside.
  • Heat ghee in the same pan add in methi leaves and fry well till well wilted and it shrinks and completely absorbs all the water and it doesn't leave out any more water . Now keep it aside.
  • Heat oil in pan add in chopped garlic and fry well till a little  golden brown add in onion and fry well till a bit brown (make sure you don't burn it ...do it on a low heat ) add chopped tomato and fry till it gets mashed well.
  • Now add in haldi powder and red chilli powder fry well now add in Jaggery and fry well. Now add in cream and fry well. ( you can omit cream if you don't like it here)
  • Now add in methi and fry for 2-3 mins then add in fried potato and toss till all the masala gets well coated with the potato.
  • Serve with chapathi ....it's simple dish but purely divine and I simply enjoy every bite of it ...it's soooo good !......Try it you will def love it !!!!