Kele Mulik/Modak

Here is one such recipe which is my family favourite ...Kele Mulik which I do during sankastahara chaturthi learnt from my mom after many trials this this one perfect recipe I have come up with this  ...Do try this and leave in your feedback :D

Ingredients 

1 big banana (over ripened one)

1/2 cup Semolina + 3 tbsp extra ( I have used slightly coarse one)

2 tbsp maida

2 tbsp finely chopped cashewnuts

1 tbsp Raisins

1/2 cup desiccated coconut 

2 tbsp Jaggary or more according to your taste (but i used little as banana also is v sweet)

1/2 tsp Green Cardamom powder

oil to deep fry 

Method 

• In Mixer grinder add sliced banana, Semolina (3/4 cup) , jaggary , coconut, green cadamom powder grind all this to a fine paste. (Do Not add any water ).
• Take out in a bowl and then add 3 tbsp semolina, maida, chopped cashews , Raisins and give a good mix. The batter should look very thick like shown in the picture below.
  
• Heat oil in a wok when it smoking point wet your hands a bit and drop in small balls of the batter and deep fry in oil.
• It's absolutely delicious and you will def love this :)

Sada Dosa

I love dosa and chutney one of the most fav family breakfast and so yumm as well....this is one of the fab recipes shared my my fb friend Nandini Kini akka and loved the recipe ...this tasted exactly like how we get in hotels !

Recipe Credit : Kini's Kitchen 

Ingredients 

1/2 cup Urad dal

2 tbsp Dosa Rice

1/2 tsp Methi seeds

2 tbsp Maida

1 and 1/2 cup Rice flour

salt to taste

oil for drizzling and making dosa 

Method 

• Soak Urad dal, methi seeds, Dosa Rice in water for 5-6 hrs.
• Mix Rice flour and maida in 2 cups of water separately in a separate container for 5-6 hrs.
• Grind the urad dal mix add little water and grind to a smooth paste.
• Now add in the rice flour and maida mix to it and mix it well so that both the batters are well incorporated .
• Leave in for fermentation for about 7-8 hrs.
• Add salt to taste and add in water if needed ( I added around 1/4 cup) to semi thick batter .
• Heat tawa spread the dosa evenly and  simmer and take it out crisp drizzle with oil.
• Serve with Coconut chutney / Sambar 

Spinach and Date Raita

This is one of the lovely salad I learnt from tv cookery show it was nice refreshing and i simply loved it  ...Dates are high in nutrition and is so beneficial for the body here is one beautiful salad which you will absolutely love :)

Ingredients 

1 cup Thick Plain Yogurt 

1/4 cup Spinach (finely chopped)

1 -2 dates Deseeded and finely chopped 

1 tsp red chilli flakes 

2 tbsp roasted peanuts (roughly pounded)

1 tsp roasted White sesame seeds

salt to taste 

Method

• In bowl add Yogurt, spinach,  roughly chopped dates, red chilli flakes, peanuts and white sesame seeds , salt mix all this and refrigerate.
• Serve chilled ....it's Yumm and best salad !

Peanut Chutney

I simply love chutney's and if it is something to do with peanuts I surely try this and there was one such recipe which was shared by my lovely facebook friend Veena Mallya akka . I tried this the very next day and simply loved it with chapathi  ...Yum Yum !!...I have slightly altered the recipe though :)

Ingredients 

1 cup peanuts (Roasted and deskinned)

2 Green chilles 

1 tbsp Jeera

1 sprig of curry leaves ( 6-7 leaves)

5 small Garlic cloves

1 cup of washed and chopped coriander leaves

2 tbsp Roasted gram (hurikade dal / Daria dal)

Salt to taste

Tamarind a small piece

1/4 tsp sugar (opt)

Method

• In kadai add oil fry green chillies for a while. Add curry leaves, garlic and fry on simmer flame till garlic turns light brown. Turn off the gas
• Grind this fried items along with Jeera, salt, sugar, roasted gram , tamatind, roasted peanuts, coriander leaves.
• Grind with little water to a smooth paste.
• Add in salt to taste .
• Serve this beautiful chutney with Dosa / Chapathi ...absolutely yummy you will simply say wow too good !!!
  

Godu Appo

This is one of the most yummiest traditional no fail recipe shared by my aunt years ago which i do as prasad for doing naivedya to Lord Ganapathy on sankasthahara chaturthi ...it's been my favourite and has worked so perfect for me that i have never looked back on any of the other recipes :)...Here is the perfect recipe of this appe...I thought I'll blog this for my reference...Here in this recipe I have used desiccated coconut cause the reason is it will have lesser water content and does last the for a more then a day too without getting spoilt....well never lasted more then 1 day in my house though :D....Here is Perfect recipe for this gorgeous sweet :) This is an instant method and does not require any fermentation It is very important to follow the exact recipe here else this won't work for you !

Ingredients (Yields 12-14 appe)

1/2 cup med sized semolina (it must be not to fine not to coarse one which we use for Upma )

1/4 cup a little more then that desiccated coconut 

1/4 cup Thin Poha (beaten rice )

2 tbsp wheat flour

pinch of baking soda

1/2 tsp elaichi powder

pinch of salt (opt)

2 tbsp jaggary  ( add more according to your sweet tooth)

2 tsp oil + 2 tsp ghee (One for frying semolina) (1 spoon for appe)

Method

• In deep pan 1 tbsp ghee and add Semolina and fry on a low flame till 2-3 mins such that when u feel it should be crispy.
• Now add in desiccated coconut to it and mix well fry on low flame for a min and switch off .
• Now add this semolina coconut mix in mixer grinder add pinch of salt, poha, wheat flour, jaggary , elaichi powder, soda and now add 1/4 cup water and grind to a fine consistency .
• The consistency of the batter you are looking for is a bit thicker to the normal dosa batter. 
• Now take this mix in container grease the appe pan properly using a tissue and in a bowl mix in ghee and oil and put little oil on each hole of the appe pan and drop the mix and simmer  and carefully turn over you will see that you can turn without any difficulty .
• Repeat with the rest of the batter and serve.
• One of my most beautiful and signature dish which has been my hubby's fav :)

Urulai Idicha Masala (Pepper Garic Potato Fry )

One of the simple yet fab recipes which I learnt from my dear friend Asha Radhakrishna shenoy it's got such a beautiful blend of flavours that you will absolutely love this spicy and lovely potato fry ...Do try this and leave in your feedback :) 

Ingredients 

4-5 boiled potato ( peeled and cut into cubes )

1 tsp black peppercorn

4 big flakes of garlic 

2 sprigs of curry leaves 

2 Dried Red chilli 

1/4 tsp Turmeric powder

3 tbsp oil

salt to taste

Method 

• Take a non stick pan add little oil fry peppercorn , garlic, curry leaves, red chilli and fry well on a low flame till you get nice aroma and garlic turns slight brown, Switch of the flame and grind then in mixer jar without adding any water to a coarse paste.
• Now take a non stick pan add oil when it's sizzling hot add haldi and fry well now add the paste and fry till nice aroma to this add the potato and toss well .
• You will absolutely love the flavour here it's soo good ...spicy , yummy and what's great can be made in Jiffy ....do try this Jatpat recipe and leave in your feedback!

Alwathi

This is one of my most fav traditional recipes learnt from my mom which i  always prepare during Krishna Jansmashtami ...it's a ginger based curry and it's absolutely yummy with Rice...Usually i prepare this just with palak  Inspired by my friend Sandhya Puranik's post i added boiled peanuts and it gave such a lovely crunch that I simply loved it :) 

Ingredients 

1 cup of palak (finely chopped)

1 handful of peanuts

1 big peice of ginger (finely chopped)

1 green chilli ( sliced)

3-4 fried Red Chilli (according to your spice level )

small piece of tamarind

1/2 cup coconut 

1 tsp Coconut oil to drizzle + 1/2 tsp for tadka

1/2 tsp mustard seeds

salt to taste

Method

• In Pressure cooker cook peanuts and keep aside.
• Now to this boiled peanuts add spinach, 1 green chilli, finely grated ginger and bring to a boil.
• Grind coconut, red chilli, tamarind to a fine paste.
• Now add this paste to the boiled spinach and add in salt and simmer on low flame and let it cook for 10-15 mins.
• Now in a small pan prepare for tadka add coconut oil , mustard seeds when it begins to pop add this to the masala.
• Now drizzle with coconut oil .
• It's so good and such beautifully gingery based traditional dish...you will simply love it with rice :) 
  

Burnt Garlic and Broccoli Soup

Soups are so filling and one of the most loviest food which i find when I am not in a mood to cook something fancy ....Here is a lovely recipe which i found and decided to try :) 

Recipe Credit : Chef Sanjeev Kapoor  ( but i have altered the recipe slightly)

Ingredients 

1 med sized Broccoli (cut into med florets)

10 -12 cloves of  Garlic cut into small roundals ( or finely chopped)

2  tbsp Olive oil 

1 onion (chopped)

1 Bay leaf

1 Potato ( cubed)

1/4 veg stock cube  (mixed in 1 cup of hot water)

1/2 cup milk 

1/2 tsp Black peppercorn 

2 tbsp red Capsicum ( finely chopped) ( won't work with any other capsicum) (Or omit it)

1 tbsp garlic (finely chopped ) ( fry in pan till brown take care not to burn it and reserve for garnish)

salt to taste

Method 

•  In Pressure cooker add  oil / butter add bay leaf,  garlic and saute till the garlic is little brown and fragrant then add onion and fry for a min add potato , broccoli and fry for 2-3 mins . Add  veg stock water and pressure cook for 1 whistle.
• Cool and discard the bay leaf and grind this to a fine paste. 
• Now take it in a pan add in salt and boil then add milk to bring to the consistency required. 
• In another pan add red capsicum (finely chopped) and fry well and till cooked and nice aroma .
• Now pour this on soup and enjoy garnished with fried garlic ...its too good !
• Do remember veg stock cube has high salt content so pls check in salt before adding :)

•