Monday, July 28, 2014

Sattvik Dry Peas Gravy

This is my best gravy experiment which came out perfect the other day ...this is no onion no garlic recipe which ...simply try this you will definitely Love this gravy ......Perfect with Chapathi and Rice :)




Ingredients

1/2 cup Dried White Peas

2 Tomatoes

3 tbsp coriander leaves + extra for garnishing

3-4 Green chillies

1/4 cup coconut 

1/4 tsp Saunf

1/2 tsp Red chilli powder

1/4 tsp Tumeric powder

1/2 tsp Garam masala

1/2 tsp Chana Masala ( Baadshah Brand)

1 sprig of Curry leaves

1/4 tsp Jeera

small piece of Phool chakri ( Star anise)

3 tbsp oil + 1 tbsp butter (if you don't like butter just omit it )

salt to taste

Method

  1. Soak the dried peas overnight and next morning pressure cook peas till done.
  2. Grind Tomatoes, green chillies, coriander leaves to a fine paste.
  3. Grind coconut and saunf to a fine paste and keep aside.
  4. In wide pan add oil + Butter and put jeera, star anise when they sizzle a bit add curry leaves and fry well.
  5. Add ground Tomato paste, and fry till it leaves out oil then add haldi powder, red chilli powder, chana masala , garam masala and fry well now add coconut paste and fry well till it leaves out oil .
  6. Now add boiled peas and add salt. Add  1/2 cup water , simmer and bring it to a boil. Garnish with Coriander leaves.






Wednesday, July 23, 2014

Vegetable Sukkien

This is one of the most delicious authentic Amchi recipes which i have relished since my childhood days ....simply awesome in taste and so simple to make ..its a speical blend of vegs that make it special so here goes the recipe for that :)


Ingredients

1 cup Potato (boiled and cubed)

1/2 cup beans 

1/2 cup mix of green and red capsicum 

2 tbsp Urad dal

4-5 bedagi fried red chillies

1 cup coconut

small piece of tamarind

1/2 tsp mustard seeds

1 sprig of curry leaves.

salt to taste

2 -3 tbsp oil

Method


  • Boil all the vegs including capsicum and keep aside. Drain the water.
  • In oil fry urad dal till light brown and nice aroma then grind this with coconut, fried red chillies, tamarind to a coarse paste.
  • In kadai add oil put musatard seeds, when they pop add curry leaves, boiled vegs and fry well now add this coarse paste and mix till the vegs are well coated with masala. ( do not add any water take care not to make the masala too dry too )
  • Serve with Rice and Dalitoi.



Thursday, July 17, 2014

Brinjal Puddi sagle and Dalitoi




Today's post is very special as it is about my traditional feast. This brinjal/ Aubergine dish is really yummy and its totally yummy when you have with traditional Konkani style dal which is called as Dalitoi which I used to cherish since my childhood days ...one of my mom's best recipes which is well known in every konkani household. You can also replace Aubergine with your favorite vegetable like potato ...the masala is simply the best !!!!

Brinjal Puddi Sagle (Aubergine in spicy sauce)

Ingredients

1 Aubergine ( I have used long variety of purple aubergine which I have cubed)

1/2 cup coconut

8 Fried Red chilli (fry red chillies in little oil and keep it aside)

small piece of tamarind

1 & 1/2  tbsp coriander seeds

salt to taste

3 tbsp oil

1 sprigs of curry leaves

Method

  • Fry coriander seeds in little oil till light brown and when it gives out nice aroma just switch of the gas.
  • Then grind these fried coriander seeds with redchillies, coconut, tamarind , salt to a coarse paste adding little water.
  • In pan heat oil add mustard seeds when it starts spluttering add curry leaves and put the cubed aubergine cover and cook till aubergine is cooked now add this ground paste and fry well till masala coats brinjal pieces well and it becomes a bit dry and leaves out oil. Add seasoning .
  • Serve with Rice and Dalitoi ...simply out of  this world :)




Dalitoi (traditional konkani dal )

1 cup toor dal

1/4 tsp turmeric powder

6 green chillies (sliced)

2 tbsp coriander leaves

For tempering

1 tbsp ghee / little oil

1/2 tsp mustard seeds

2 Red chillies

Asafoetida a generous pinch

Method

Wash Toordal , put haldi and Pressure cook  till done add 2 cup water and mash the dal properly .

Add Green chillies, coriander leaves and salt and bring to a boil .

For Tempering

Add ghee in a pan add mustard seeds add 2 red chillies, hing when they start to splutter add curry leaves and add this to the dal. One of  the best recipes...well you can say Simplicity at it's best :)

Thursday, July 10, 2014

Tomato Soup






I tried this recipe from chef sanjeev kapoor's videos and just loved the recipe...its so good almost tastes near to any restaurant soup.....Try it ...you' ll simply love this recipe.

Ingredients


4 - 5 Tomatoes sliced


2 carrot Chopped


2 onion sliced


4-5 cloves of garlic


2 tbsp chopped celery (opt)


1 bay leaf


5-6 Black peppercorn


2 tbsp butter


1/2 tsp freshly ground pepper


3 tbsp single Cream


1 tbsp finely chopped coriander leaves for garnish 


salt to taste


Method


In pressure cooker put butter put bay leaf fry onions slightly add galic cloves, peppercorn , add celery and fry well .


Now add carrots, and tomato and fry well now add water and pressure cook till one whistle and switch off the gas.


Discard the bay leaf strain and retain this juice and keep it aside for later use. Now grind all the boiled ingredients to the fine paste.


In pan add little butter put the paste in a strainer and strain nicely add stock water kept aside , put salt and pepper powder . Garnish with little milk cream and serve immediately with bread croutons..

Simply heavenly :)




Friday, July 4, 2014

Spicy Dry Chana



One of my signature dish which is most loved by my family is this chana dish....try this you will absolutely love it with chapathi and Poori

Ingredients

1 1/2 cup Boiled Chickpeas

1/2 tsp Cumin Seeds

1/2 tsp haldi/ turmeric powder

1 tsp red chili powder

1/2 tsp garam masala

1/2 tsp Kitchen King Masala

1/2 tsp coriander powder

1/2 tsp Chana Masala ( I used Badshah)

1/2 tsp Amla Pickle/ Mango pickle along with a small piece of Mango or Amla ( Gooseberry) ( I used Priya Pickle)

2 tbsp tomato Ketchup

2 tbsp coriander leaves

2 tbsp oil

salt to taste

Method

Pressure cook chana and keep aside. Drain all the water.

Heat oil add jeera, when it slightly starts to splutter add haldi, Red chilli powder, garam masala, kitchen king masala, chana masala, priya pickle fry well now add tomato ketchup and fry well.

Now add little water, salt  and simmer it allow it to boil add boiled chickpeas, and salt and boil till the gravy coats chana well and it becomes dry.
Garnish with coriander leaves.

One of my best recipes try it I am sure u ll love every bite of it :-)