Tuesday, November 21, 2017

CHUTNEY WHEAT DOSA

This is an awesome way to finish it up leftover chutney if any. It tastes so good that we can have hot dosa as it is though it has salt and seasoning in it. I prefer having it with pickle ;) For a extra bite and crunch, you can add even finely chopped onions. Though mine was onion chutney, there was no need to add fresh onion.
Mixed up with wheat flour makes a good healthy breakfast.
INGREDIENTS

1/4 Cup Leftover Chutney

1/2 Cup Wheat flour

2 tbsp Rice flour

1 tbsp Chopped Onion(optional)

1 Green chilly

1 tsp Jeera.

Salt to taste

Water as needed

Oil for drizzling on dosa.

METHOD
In a bowl, mix all the ingredients except oil and make a thin running batter. Make sure there's no lumps.
Heat tawa and spread dosa evenly. Drizzle some oil towards the sides. Flip and cook on both the sides.
Serve hot with pickle.

ENJOY!!

Thursday, November 16, 2017

CHEESY SOYA IN CAPSICUM CUPS

Cheese filled snacks are liked not only by kids but also adults who loves to have dairy products. My family is crazy of milk products and when it comes to cheese they will adore like anything. On my today's recipe I prepared soya masala which is filled on the bed of capsicum and is topped with cheese. This tastes super awesome and is the best ever filling snack. Instead of soya, you can add any type of ingredient or leftover veggies as well.
INGREDIENTS

1 Capsicum

1/2 Cup Cooked soya

1 Pearl Onion

1/4 tsp Ginger Garlic paste

Pinch of Pepper pd

Salt to taste

1 tsp Butter.

Handful of Grated Cheese.

METHOD

Cut the cleaned capsicum veggie and discard the seeds. Sprinkle some salt and place them on a baking sheet. Heat butter in a oil and fry the onion for few seconds. Then add ginger garlic paste and saute till the raw smell disappears. Add pepper powder and remove from flame. Let it cool down for 5 min. Now fill the soya in the capsicum cups and garnish with grated cheese. Bake them at 180 degree for 10 min.

Serve hot.

ENJOY!!



Wednesday, November 15, 2017

IDLY CHILLY FRY

Best way to end up leftover idlies by making it chilly fry which acts as a best crunchy munchy snack with a cup of tea or coffee. According to your taste buds, can increase or decrease the amount of chilly powder. So do try try and enjoy this chilly delight :)

NOTE: Before deep frying the idlies, make sure you refrigerate them for few hours so that they don't break in oil.


INGREDIENTS

Leftover idlies

Oil for deep fry.

INGREDIENTS FOR MAKING MASALA

Chilly powder

Hing

Salt to taste.

METHOD
Combine the masala into a bowl and keep it aside. Slice the idlies into long medium FINGER SHAPE pieces. Deep fry them until slight brown or till it becomes crunchy. Drain them on tissue pap per and put them in a bowl. Sprinkle the masala on top and toss them well till the masala is well coated on all sides.

Serve hot

ENJOY!!

Monday, November 13, 2017

EGG PEPPER MASALA

The most simplest, and easiest dry masala which does not need much ingredients and can be prepared in jiffy. Here the eggs are spiced up with pepper powder with some Indian spices which acts as a best combi with pulav and chappati. No doubt it will be treat for the egg lovers who loves to have something spicy and hot ;)
INGREDIENTS

2 Hard boiled Eggs.

2 Onions

tsp Fennel seed

1 tbsp Crushed Pepper (can add more or less )

1 tbsp Ginger garlic paste.

2 Green chilly

1/2 tsp Turmeric pd

1 tsp Garam masala

Few Curry leaves.

2 tsp Dark Soya sauce.

1 tbsp Oil

Salt to taste.

METHOD
Cut the eggs into medium chunks and keep itside. Heat oil in a pan. Add fennel seeds and fry till u get a nice aroma. Drop in onions and fry till translucent followed by ginger garlic paste, green chilly, curry leaves with some salt. Once its raw smell disappears, and the onions turns golden brown and turmeric pd and garam masala powder. Saute for few min. Add in soya sauce and Mix well. Drop in the eggs and saute well. Now add crushed pepper. Once the pieces gets fry ed up switch off the flame and garnish with fry ed curry leaves.

ENJOY!!

Monday, October 30, 2017

PRAWN PICKLE

I love prawns in any forms. When it comes to Pickles, I will make sure I have some at least twice a day ;) The flavour of methi seeds, coriander seeds, and hing is the super hit flavours of the pickle and when its comes on prawns, its just incredibly yummy. In short its the finger licking side shows in our plate with every meal :)

INGREDIENTS FOR MARINATING PRAWNS

1/2 Cup Mini Prawns(deveined)

Pinch of Haldi

Salt to taste

INGREDIENTS FOR SPICY GRAVY

9 to 10 Kashmiri dry chilly

3 to 4 Methi seeds

1 tsp Coriander seeds

1 tsp Mustard seeds

1 tsp Grated Coconut

Gooseberry shaped Tamarind

2 tsp Oil

1/2 tsp Hing

1 tsp Vinegar.

Salt to taste

Water as needed.

METHOD

Clean the prawns and remove all the moisture using kitchen tissues. Then marinate it with salt and turmeric powder.
Heat 1 tsp oil in a pan. Add dry chillies, followed by methi seeds, coriander seeds, tamarind and coconut. Fry till red chilly release its fry ed aroma. Allow to cool and then grin them into smooth paste using adequate amount of water.
In a same pan, add remaining oil and fry the prawns for a min. No need to add water as it gets cooked up in its own releasing water. Once its half done, add the spicy paste with some water. Allow to boil and then sim for 2 min. Add hing and mix well. Remove from flame. When its cooled up add vinegar and store it in an air tight container.

Serve with curd rice.

Enjoy!!

Tuesday, October 24, 2017

BHAPA DOI

Bhapa doi is one of the popular Bengali steamed pudding using thick yogurt blended with milk and condensed milk. This is ideal for summer. This can be also baked but as per I tried, we preferred the steam med one both taste wise and look wise. Its best when served chill and is a great choice when you need to make a dessert in jiffy :)
INGREDIENTS

1 Cup Milk

400 grams Condensed milk

1 Cup Thick Yogurt

Handful of Dry fruits (i used almonds)

Saffron (OPTIONAL)
METHOD

In a big bowl, mix milk, condensed milk and yogurt and whisk together till well blended. Put it in a small steel bowls. Add some dry fruits on top and steam them in a steamer for half an hour or till its cooked.When its done, set aside to cool to room temperature. Chill them in refrigerator.
Take a serving plate, loose out the ends with the help of knife and flip them.
Serve chill.

Enjoy!!

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!!

Monday, August 21, 2017

BAKED VEGGIES IN WHITE SAUSE

First time tried making homemade white sauce which was a super hit recipe. My family loves diary products and no doubt this is the best example sauce I would ever suggest ;) The rich, thick, cheesy sauce are especially good on pastas and also on baked veggies which I have prepared in this post. Its healthy and you can tailor it to fit any vegetables as per your choice.

NOTE: Do not add to the veggies until they are cooked. Salt pulls the moisture and cause them to steam. So please add at last.
INGREDIENTS

1 Potatoes. (cutted into wedges)

1 Carrot.

1 Red Onion.

Half cup of Cauliflower florets.

Handful of Mushrooms sliced

2 tbsp Italian powder

2 tsp Olive oil

1 tsp Garlic powder (optional)

1 tbsp Red chilly flakes

Salt to taste

INGREDIENTS FOR WHITE SAUCE

1 1/4 Cup Milk

2 tbsp Butter

2 tbsp Maida

2 tbsp Grated Cheese

Salt and Pepper to taste
METHOD
To make white sauce, heat butter in a nonstick pan. When it gets melted, add maida and cook for about 2 min stirring. This makes the flour cook evenly. Now slowly pour the milk, stirring consistency as it thickens into a smooth paste. Add less or more depending on the thickness you need.  Add in cheese and mix well till it melts. Season with salt and pepper and keep it aside.

In a bowl, mix olive oil with Italian seasoning ,red chilly flakes,garlic powder. Marinate them on the cutted veggies and let it sit for 15 min. Transfer them to a greased baking tray and bake them for about 30 to 35 min under 180 degree or until the potatoes are well roasted. Don't forget to keep stirring in between. Once its cooked add salt.

Transfer the baked roasted veggies on a plate. Now pour the white sause upon. Sprinkle with pepper. Garnish with grated cheese on top and micro for a min.

Enjoy!!

SAVALA UPKARI

Simple and spicy Onion upkari is always best combi with hot meals or Kanji. My hubby just loves this side dish like anything, Its a traditional and age old konkani side dish which can be considered as a comfort dish.
INGREDIENTS

2 Onions

1 tsp Mustard seeds.

1 1/2 tsp Red chilly powder

2 tsp Coconut oil

Salt to taste

METHOD

Heat oil in a pan. Add mustard seeds and allow to splutter. Then add red chilly powder and immediately before the powder starts burning, add onion slice and saute well. Season with salt and hing and mix well. Cover with a lid and cook for about 2 min under low flame. Transfer them into a bowl and serve with hot meals.

ENJOY!!

Saturday, August 19, 2017

CHEESY SAVORY FRENCH TOAST(INDIAN STYLE)

Delicious and super easy breakfast recipe made from egg and bread. This is the perfect combination of toast. This looks fancy and quite easy to make.
INGREDIENTS

2 Bread

2 Eggs

1 Onion

1 tbsp Cream

Salt and Pepper to taste.

METHOD
Beat the eggs in a bowl. Add onions, cream, salt and pepper and stir well. Heat butter on a tawa. Dip the bread into the egg mixture and place them carefully on the hot tawa. As soon you turn on the other side put grates cheese on top and cover them with a lid for another 2 min or until cheese melts and bottom layer turns golden brown.
Slice them and serve hot :)

Enjoy!!

Wednesday, August 16, 2017

MALAI MUTTAR PANEER

Malai mutter paneer is very easy and rich in taste. Its is the best combination with any type of Indian flat bread. You can impress your family and friends making this thick creamy paneer gravy. I assure you that you guys will definitely like this recipe

INGREDIENTS

300 Grames Paneer

1 Cup Frozen peas

2 tsp Tomato puree.

2 tsp Jeera

Pinch of Ajwain

3 tbsp Malai or Cream.

1/4 Cup Milk

Salt to taste

1 tbsp Oil

Water as needed.

INGREDIENTS FOR GRINDING

2 Onions

2 Tomatoes

4 Cloves of Garlic

1/2 inch Ginger

10 to 12 Cashews

2 tsp Red chilly pd

1 tsp Turmeric pd

1 1/2 Coriander powder

1 tsp Kitchen king masala

1 tbsp Butter

Salt to taste.

METHOD 

Heat butter in a pan. Add garlic and ginger and fry for a min. Then add onions with salt and saute them till translucent. Put tomatoes and cashews and let it cook till tomatoes turns mushy. Add all the masala powder one by one and fry them for a min. Allow them to cool. Grind them into smooth paste and keep itside.
Heat oil a pan. Add jeera and allow them to splutter. Add the masala paste and saute it well followed by tomato puree and stir well till the oil separates from masala. Add required amount of water and milk and then drop in the peas. Cover with a lid and let it cook for 10 min under low flame. Sprinkle ajwain and add malai. Finally add paneer cubes and mix them gently. Garnish with coriander leaves and serve hot with parathas.

Enjoy!!

Monday, August 14, 2017

SEMIYA PAYASAM

Semiya payasam is the one of the easiest payasam that can be prepared in just 15 to 20 min. Whether its a festival or occasion or just a normal day, you can just make this yummy delicious payasam and make your day special.
INGREDIENTS

150 Grams Roasted Semiya

1 Liter Milk

1 Cup water.

400 grams Condensed milk.

2 tbsp Sugar or more

1 tbsp Cardamom powder

1 tbsp Ghee

Ghee fry ed dry fruits & nuts
METHOD
In a big vessel, add 1 tbsp of ghee and roast the roasted semiya only for 2 min just to heat it up. Transfer them into a plate. In the same pan, add milk and water and stir it well. Once it starts boiling, add condensed milk, sugar and stir continuously till the milk reduce a bit or starts thickening. Once its done, add the roasted semiya and cardamom pd. Boil for nearly 5 min and sim for 2 min. Switch off the gas and garnish with the ghee fry ed dry fruits nuts on top.

Serve hot

Enjoy!!

Tuesday, August 8, 2017

TAIKILE UNNDI

Tora leaves known as Taikele in konkani grows wild in most of the tropics and is considered a weed in many places. They tend to be bitter in taste. Check out for my taikile chutney here. Its fritters are popular here in Mglore which are crispy, spicy and is just perfect on rainy season. Recipe of fritters coming soon ;)
So coming back with the recipe, I had some leaf over taikile leaves and leftover patravode batter. So combining them both makes an awesome dish named Taikile Unndi which is spicy steamed dumpling which you can prefer having for dinner as well as for breakfast item. Therez no proper measurement for this as you need to add the roughly chopped leaves into the batter till the consistency becomes thick.

For the batter recipe cum palak undi please click http://sumascuisine.blogspot.in/2008/07/methi-leaves-dosa-and-unndi.html
INGREDIENTS

Leftover chopped Taro leaves

Leftover Patravode batter

Coconut oil.

METHOD
Mix the leaves in the batter till the consistency becomes thick. Grease the idly moulds and place 2 spoons of batter or fill the moulds with leafy batter and steam for about 15 to 20 min under low flame. Once its done. scoop out place them on plate.
Serve hot with coconut oil

Enjoy!!

MINI PAROTA

Parota is the layered flatbread made from maida flour. Its soo flaky and soo soft. Whenever parota struck my mind, the best combi I get is the chicken curry :)
Its a long process and was a bit tough for me though it was a first try. But the result was great as expected.  I followed the recipe of  one of my best inspiration Tarla dalal :)
INGREDIENTS
'
1 1/4 cup Maida

1/4 tsp Baking soda

1 tsp Sugar

1 tbsp Oil

Salt to taste

1/2 tsp Oil of kneading

4 1/2 tsp oil for brushing and greasing
METHOD
Combine all the ingredients in a deep bowl and knead into soft dough appro 1/2 cup of hot water. Cover the dough with damp muslin cloth and keep it aside for an hour. Knead again using 1/2 oil till smooth. Divide the dough into 6 small balls. Now grease the platform with 1/4 tsp oil.Rub it properly so that dough does not stick. Roll the dough as much as you can stretch. It should be as thin as a paper. Add 1/2 tsp of oil and spread it evenly. Now need to pull one corner of the dough and stretch like a fan, bringing all the sides together.  Roll it over again from one end to the other end to form a swiss roll seal the open end tightly at the bottom in the center. Apply some over this. Cover it with a damp cloth and let it rest. Heat tawa. Now take ball out and start spreading into thick roti and put it on the tawa. Apply ghee or oil and cook them on both the sides. Place them on plate and start crushing vigorously till the flakes separates. Repeat the same with rest of the dough.

Enjoy!!

Friday, August 4, 2017

GRILLED CHICKEN SAUSAGE PEAS FRY

Chicken sausage tempered with mild Indian spices and peas are so delicious and finger licking side dish for all chicken lovers. The grilled marks on the sausages are appealing and the addition of peas gives the entire dish a nice bright green and looks great. Its so simple and easy to make. With pulav or phulkas its a great combo. This is just perfect for trying any time and hope you all enjoy it.

INGREDIENTS

5 Chicken sausages

1/4 Cup Frozen peas

1 Onion

2 tsp Garlic chopped

2 tsp Red chilly pd

1 tsp Turmeric pd

11/2 tsp Garam masala.

Pinch of Amchur powder

Salt to taste.

3 tbsp Water

2 tsp Butter

METHOD

Take the sausages and cut into halves. Heat butter in a grilled pan. Place the sausages and fry them on both the sides till you get grilled marks on it. Transfer into a plate and cut into medium slighting pieces.

In the same pan, add leftover butter and onions and garlic. Fry till translucent. Put all the masala powder and finally the peas. If it too dry add sprinkle some water and mix well. Add the grilled sausages and saute well till all the masala gets nicely coated or also you can cover them and allow to cook under low flame for about 5 to 6 min .

Serve hot hot

Enjoy!!

Wednesday, August 2, 2017

TENDER COCONUT PUDDING

Tender coconut pudding from scratch that's homemade is a way better than the store bought mix. This is tried and tasted pudding from the site www.kothiyavunu.com. The texture is soo creamy cum rich due to the addition of grind ed malai in milk and condensed milk. Its soo delicious and therez noting better than this dessert. The best part I love is the tiny bits of tender malai when you spoon them is just incredible :)  Do try this for sure. For the recipe please click here

Enjoy!!

Monday, July 31, 2017

VAALI AMBAT

New dish I learn from Mangalorian cuisine is the Vaali ambat which is a extremely nutritious vegetable high in vitamin A, Iron , proteins ,Calcium and low in calories. Its nothing but Malabar spinach where its leaves are thick with tender edible stem. Its grounded in a coconut gravy and thus we call it as Ambat. There are many variations of using this spinach like used along with prawns or clams or papaya which is the great combo or with jack fruit seeds etc etc. Here people end up adding fried onion and garlic as seasoning but along with that a slight change I have done is added mustard seeds, urad dal and curry leaves too which I prefer and would love to have in all my curries :) Its tastes equally good.
INGREDIENTS TO PUT IN COOKER

1 Bunch Malabar spinach

1/4 Cup Toor dal.

1 Onion

3/4 Cup Water

Salt to taste

INGREDIENTS FOR MASALA

3/4 Cup Grated Coconut

1 tbsp Fried Coconut seeds

3 Fried Dry chilly

1 tsp Turmeric pd

1 tsp Tamarind extract

Water as needed.

INGREDIENTS FOR SEASONING

1 tbsp Coconut oil

2 tsp Mustard seeds

1 tbsp Urad dal

3 to 4 Methi seeds

Few curry leaves

1 Onion

5 Garlic cloves

METHOD

Take off the leaves and tender part of the stem. Clean and rinse. Chop up the leaves and cu the stem 3 inch long. Now take a pressure cooker and add those leaves, stem, tur dal, onion with water and cook them for 10 min or for 2 whistle. Meanwhile grind the ingredients mentioned above with adequate amount of water to get a grounded coconut paste.

Once the pressure cooked spinach dal mixture is cooked, add the coconut masala and bring them to boil. Transfer them into a bowl.

Heat coconut oil for seasoning. Add mustard seeds and allow them to splutter. Then add urad dal methi seeds and fry till brown followed by garlic and onion. Saute them well and add to the gravy.

Serve hot with steamed rice.

Enjoy!!

Saturday, July 29, 2017

EGGLESS CHOCOLATE ICECREAM

There is nothing better than tempting chocolate ice cream. I have prepared homemade creamy chocolate ice cream with only 3 ingredients. And the best part is its egg less and it does not need any ice cream maker. Nothing beats homemade ice cream especially for kids ;) For extra crunchy bite you can add choco chips or chocolate sprinkles.
INGREDIENTS

1 Cup Condensed Milk

4 tbsp Coco powder

1.5 Cup Heavy cream.(chilled)

Chocolate sauce for garnish.
METHOD
In a big bowl, transfer condensed milk. Add cocoa powder and mix well till it forms into a creamy paste. In another bowl add chilled heavy cream. Whisk the cream using hand mixer till you get a fluffy texture. Once its done, add little by little chocolate mixture and gently mix it. Use folding method. Once its done, transfer the mixture into a air tight container and freeze for 6 to 8 hours.
Scoop out, drizzle with chocolate sauce and serve chill

ENJOY!!

SWEET RAVA APPE

I love kuzhipaniyarams alot. They are not only easy to make but also they looks soo cute in their looks and to eat as well. This is the easiest appe made with rava, wheat flour, coconut, jaggery and banana which gives soft and nice flavour to appams. These tempting appe can a good option for light snack too :)

INGREDIENTS

1 Cup Rava

1/2 Cup Wheat flour

3/4 Cup Grated Jaggery

1/4 Cup Coconut

1 Ripe Banana.

2 tsp Cardamom powder.

Water as required

Pinch of Cooking soda

Pinch of salt

Ghee for frying

METHOD

Soak rava with enough water for an hour. Drain and keep it side.
Now in a blender, add soaked rava, banana, jaggery, coconut and grind them coarsely. Transfer them in a big bowl. Add wheat flour, cardamom pd, salt, soda and give it a nice stir. Add water as needed to make a batter into thick consistency. Make sure there's no lumps.
Heat the paniyaram pan. Add ghee to each mould. Put the appe batter upto 3/4 of each mould and cook them under low flame till it turns golden brown.

Serve hot

Enjoy!!

Thursday, July 27, 2017

ANJAL FRY

This is a mouthwatering fried fish delicacy from konkan region. Anjal fry is one of the popular fish served in most of the Mangalore non veg restaurants. This goes perfect with steamed rice and saar which I would love to have all the time. I am a big fan of fish masala fry rather than rava fry. So here I have coated with lots of spice based masala. You can also use the same masala with pomfret or prawns or sardines. Another 2 technique I have used is the flavour of curry leaves burst out when its being fried along with fish fry and believe me thats just incredible. And the other is at the time of preparing masala instead using water, I added coconut oil to make a paste. This gives a shiny texture to the fish and boasts a delicious tropical coconut scent and flavour.

INGREDIENTS.

10 Pieces of Anjal

2 tbsp Chilly powder

1 tsp Turmeric powder

1 tsp Pepper powder

1/2 tsp Hing

1/2 tsp Ginger garlic paste(optional)

1/2 tsp Tamarind extract

Salt to taste

2 tbsp Coconut Oil

Few curry leaves along with stem.

1 lime extract

METHOD

Clean the fish pieces well adding little turmeric powder and vinegar. This reduces the fishy smell. Patch it dry.
In a plate, put red chilly pd, turmeric pd, pepper pd, hing, ginger garlic paste, tamarind extract and salt. Mix them well. Now add coconut oil and make it like a paste to form masala. Apply this masala on fish and marinate them for 15 min.
Heat 1 tbsp of oil in a non stick pan. First place the curry leaves and then keep the marinated fish upon the bed of curry leaves. Fry the fish on both the sides under medium flame till it turns golden brown.
Squeeze the lime just before the serving.

Enjoy!!

Wednesday, July 26, 2017

SOYA KOFTA CURRY

Soya kofta is a curry in which the deep fried round dumplings of soya are cooked in spicy gravy of tomato and cashew paste. The addition of  fresh cream gives you a smooth and rich texture to the gravy. This curry goes well with chappati or butter naan or phulkas in lunch or for dinner.

INGREDIENTS FOR KOFTA

1 Cup cooked Minced soya

1 Boiled and grated Potato (small)

1 tbsp Garlic garlic paste

1 tsp Cumin pd

1 tsp Amchur pd

1 tsp Chilli pd

2 tsp Cornflour

Salt to taste.

Oil for deep fry.

INGREDIENTS FOR CURRY

2 Onions Chopped

2 Tomato Chopped.

1 Green chilly

2 tsp Jeera.

1 tbsp Garlic

2 tsp Coriander pd

1 tsp Turmeric pd

2 tsp Kitchen king masala

1 tbsp Cashew paste

2 tbsp Fresh cream

1 tbsp Oil.

Water as per required

Coriander leaves for garnish

Salt to taste.

METHOD

In a big bowl, add minced soya, grated potato and rest of the ingredients except oil, mentioned one by one and knead into a dough. Add cornflour as needed. Grease your palms and make small balls and keep it aside. Heat oil for deep fry and fry them till golden brown.

For the curry, Heat oil in pan. Season with jeera and add garlic, green chilly and onions. Fry till the onions turns slight brown. Add all the masala powders and saute well. Add tomato and cashew paste and stir well for about 3 to 4 min. Depends upon the gravy, add little water and cook over medium heat. Stir in between occasionally. Add fresh cream and coriander leaves and give it a nice mix. Transfer the gravy with a bowl and garnish with fried soya kofta. Serve hot with chappati or naan.

ENJOY!!