Tuesday, October 10, 2017

GARDUDDE BUGDO GHASSI

In our konkani cuisine, the word Ghassi means a coconut based curry made with any type of pulses or vegetable. So there, I have used the combination of lauki with black eyed beans which is super healthy yet lips smacking vegetarian curry that does not even use onion and garlic. People who are on fasting on special days can prepare this nutritional dish along with sabudana khichdi as well :) Using coconut oil for the seasoning enhance the taste so do try adding only coconut oil.
This is served as a side dish with rice and daali toy or saaru ;)
INGREDIENTS

1 Cup Black eyed beans

1/2 Cup Cubed Lauki pieces

1 tbsp Coconut oil

Salt to taste

INGREDIENTS FOR GRINDING MASALA

3/4 Grated Coconut

4 Fried Kashmiri Dry Red Chillies

1 tsp Turmeric powder

Gooseberry size Tamarind

2 tsp Rice flour

3 tbsp Water

INGREDIENTS FOR SEASONING

1 tsp Mustard seeds

2 tsp Urad dal

2,3 Methi seeds

Spring of curry leaves

Pinch of hing

METHOD
Soak the black eyed bean for half an hour and pressure cook them. Make sure its not over cooked.
In a big pan, drop in the lauki pieces adding adequate amount of water with a pinch of salt and allow to cook till its tender.
Meanwhile grind the masala given above adding adequate amount of water until smooth paste and keep it aside.
Once the lauki pieces are cooked, add in the cooked beans and the grounded paste and bring the curry to a boil. Add water accordingly.
Now for the seasoning, add coconut oil in a small pan. When the oil gets oil, add the mustard seeds and allow to splutter. Add urad dal and methi seeds and fry till the dal becomes slight brown. Add curry leaves and hing and immediately pour the seasoning to the ghassi.

Serve hot.

Enjoy!!

Wednesday, September 20, 2017

POACHED EGG BURGER

My first try on poached eggs was a success. I tried and followed the instructions referring http://www.simplyrecipes.com/ The pic was eye catching and made me try making as my family are the egg lovers. I would say this is the best way to cook eggs specially for the person who are on diet :). Poaching allows the proteins in food to uncoil slowly, without squeezing out moistureI prepared poached egg as an evening snack for my daughter which ended up making burgers and it was sooo yummy and soo delicious.

For the recipe please click here

INGREDIENTS FOR BURGER

1 Bun

Mayonnaise

Onion slice

Tomato slice

Salt and pepper to taste

Cheese slice

METHOD
Cut the bun into 2 halves. Apply mayonnaise on both the halves. Place the tomato and sprinkle some salt on it. Then place the cheese ad upon that onion. Carefully and with gentle touch keep the poached egg and finally with the other half of bun on top.
Serve immediately.
A pic when my little one had her first bite ;)

Enjoy!!

Thursday, September 14, 2017

SOYA TIKKIES WITH LEFTOVER POTATO UPKARI

I had some lefover potato upkari which I ended up making tikkies.  As you all know potato is the binding agent, does not matter if its in the form of side dish. I even make aloo parathas using leftover batata upkari :) This time taught of mixing with soya granule and give it a shape of tikkes which tasted heavenly. It was crunchy from outside and very soft from inside. No one will ever be able to guess what this fun snack used to be :)
INGREDIENTS

1/2 Cup Leftover Potato upkari

3/4 Cup Soya Granules

3 Cloves Garlic

Pinch of Amchur powder

1 tsp Red chilly pd

1 tsp Garam masala pd

2 tbsp Coriander leaves

1 Green chilly

Cornflour if needed

Rice flour for dusting.

2 tbsp Oil for shallow fry

Salt to taste

METHOD
In a blender add all the ingredients except coriander leaves, cornflour, rice flour and oil and blend coarsely for a min. Transfer them into a bowl. Add cornflour if the mixture is moist. The consistency should be thick enough like a dough. Heat oil in a non stick pan. Apply some oil in ur palms and make small patties. Spread rice flour in a plate and roll each patties on the rice flour and gently shallow fry them on both the sides till crisp.
Serve hot with mayo or ketchup :)

Enjoy!!

Wednesday, August 23, 2017

400th POST - SWIRLED CAKE

I am so excited to tell everyone that its my 400th post. Phew!! Still I could not believe that I am stepping on my 400th post ;) It has been a long journey. Blogging has given me something to look forward to every day, which is such a blessing :) I would like to thank my family, my relatives,each and everyone whose on my facebook specially, Thank u so much for your faithful viewership, likes and encouraging comments over the past few years. I hope you all will stay with me for the next upcoming years too:)
Now coming back with my recipe, as a treat and also as a celebration of my 400th post, here i am presenting to you all a small delight ie Swirled cake :) Swrils on a cake looks really spectacular isn't? Such cakes always catches my eyes since it has a chocolate ribbon going through it. This is one of my classic cake, very simple and easy to make. Also you can satisfy your carving anytime.
INGREDIENTS

1 Cup plus 2 tbsp Maida

1/2 Cup Thick Curd

1/3 Cup Oil

1 Cup Sugar

2 tbsp Milk.

1 tsp Baking powder

1/2 tsp Baking soda

1 tsp Vanilla essence

INGREDIENTS FOR CHOCOLATE MIXTURE

1 Tbsp Icing sugar

2 tbsp Coco powder

2 tbsp Water

METHOD

Sieve maida, baking powder and baking soda 2 to 3 times and keep aside.
In another bowl, add oil, thick curd and blend with a hand mixer till it becomes light. Gradually add sugar and vanilla essence to it and mix well. Now add the flour mixture little by little and blend to a smooth batter. Add milk if the batter is too thick.
In another bowl, add icing sugar, coco pd , water and mix well without forming any lumps. Keep aside.
Preheat the oven for 180 degree. Grease 7 inch loaf mould and dust some maida all over so that the cake does not get sticked to the mould. Now the fun part comes ;) Pour half of the batter in the mould. Tap gently to spread batter evenly. After that pour 1/2 spoonful of chocolate mixture by making droplets evenly across the batter. With the help of a toothpick, make swrils in the batter. With a gently touch, make uneven deep patterns. Pour remaining white batter and end up repeating the same swril process adding chcocolate mixture on the top. Bake in a preheated oven for 180 degree for 35 to 40 min. When its baked, cooled and sliced you will see a nice evenly patterns :)

Enjoy!!

Tuesday, August 22, 2017

PERI PERI GRILLED CHICKEN

Peri peri chicken is a spicy dish with roots in both Africa and Portugal. It derives its name from peri peri sause. These truly are the best ever chicken legs you could ever have. If you have a ready sauce in your hands then its quick, simple and impressive dish. I got very inspired when my niece posted it on whatsapp :) and by that day onwards, I have been dying to make this dish and taste. As expected it was great and tastes heavenly.
Peri peri chicken can be grilled on a oven but though I was not used to Grill mode, I ended up grilling on my grilled pan which was equally good.
INGREDIENTS

3 Chicken legs

5 tbsp Peri peri sauce

1 tsp Oil

Salt to taste

Onion rings for garnish

Lemon wedges.
METHOD
Take the cleaned chicken and make deep cuts on them. Pour the peri peri sauce on it and marinate for 3 hours. Heat up a grilled pan. Add a tsp of oil and place the marinated chicken legs on it. Increase the flame and make sure these gets nice grilled marks  on both the sides inverting occasionally. Brush with some more sauce and cook for 20 to 25 min under low flame. Transfer them on a plate and garnish with onion rings and lime wedges.

Enjoy!!