Tuesday, August 25, 2015

Kotambir Wadi

This is one recipe which I was inspired by my friend Shwetha's blog of Shwet's Sizzling Wok which she had featured this Kothambir wadi ...one of the awesome Jatpat recipe can be made in no minutes  !

Recipe Courtesy : Veg Recipes of India / Shwet's Sizzling Wok 



Here goes the recipe for that :)

Ingredients 
1/2 cups  finely chopped Coriander leaves (finely chopped)

1 cup besan (if needed more add more)

1/4 tsp Haldi powder

1/2 tsp Red chilli powder

1 tsp ginger green chilli paste 

1 tbsp sesame seeds

2-3  tbsp roasted peanuts (roughly chopped)

3/4 cup water to make it semi thick batter ( I used a little less then that)

salt to taste 

Oil to deep fry or shallow fry the wadis

Method

  • Mix together all the ingredients except the oil with water to make the batter semi thick.
  • Take a microwave safe dish and grease it well with oil . Pour this mix  cover on it and microwave high for 2 mins.
  • The mixture should be firm like how i have shown in the picture below.
  • Insert the toothpick in center to see if it has cooked properly ..if not microwave high for another 1/2 a minute and see when completely done allow it to cool.
  • Slice and deep fry in oil and drain and serve. I have shallow fried it here 
  • Serve with Ketchup it's yummy !

Monday, August 17, 2015

Udupi Style Rasam

Rasam , Rice Papad such a heavenly and satisfying combo there is nothing more comforting then this combo ....this is one perfect recipe that was shared by my friend Nandini Pai ...thanks so much for sharing such a fab recipe simply superb taste and loved it :)




Ingredients 

1/2 cup Toor Dal

2-3 tomato 

2 green chillies

salt to taste 

small goose berry size Tamarind

small piece of Jaggery 

1/2 tsp haldi 

2 -3 tbsp coconut

3 tbsp chopped coriander leaves

Ingredients for Udupi Rasam Powder

2-3 Red chilli ( I used Bedagi / Kashmiri Red Chilli )

2 tsp Urad dal

3 tsp coriander seeds

1 tsp cumin seeds

1/4 tsp methi seeds

1/2 tsp mustard seeds

oil a little

For tempering 

1 tsp Ghee

1 tsp Mustard seeds

1/2 tsp cumin seeds

Asafoetida (hing) - 2 pinches 

1 sprig of curry leaves 

1 tbsp oil

Method

  • To make Rasam powder
  • In pan add a little oil fry urad dal when it changes colour to light brown add coriander seeds, mustard seeds, methi and cumin seeds, Red chillies and fry well till nice aroma then lastly add coconut and fry for a min and switch off the flame.
  • Add water and grind to a fine paste. 
  • Soak tamarind in hot water and transfer in a pot and bring it to a boil and cool and mash the pulp well with a help of spoon add Jaggery , hing and mix and keep aside.
  • Wash toor dal and pressure cook along with 2 chopped tomato, 2 green chillies and haldi  and cook for 1-2 whistles 
  • Then add tamarind water to the cooked dal, add bring it to a boil then add the Rasam paste, salt to taste . Simmer and allow it to boil for 10 mins . Add coriander leaves .
  • In pan add ghee (don't omit it) add mustard seeds, hing , Jeera and when it splutters add curry leaves. 
  • It's simply yummy and heavenly ....too good you will simply love this !!!








Wednesday, August 12, 2015

Indian Style Roti Pizza

 This recipe was shared by my fb Friend Sneha Sinhal . This Pizza is lovely has a lovely healthy Indian touch that's why I have come up with this name ....you will absolutely love this Pizza and a must for all the Pizza lovers...Here goes the recipe for that :)

Ingredients
2 Tortilla Wrap
1/2 cup moong dal 
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 green chilli
1/4 tsp hing powder
salt to taste
For the toppings
1 chopped onion
1 chopped capsicum
1/2 cup grated cheese (I have used Red Leicester cheese ...you can use any of your choice) 
2 tsp oil
For serving
2 tsp coriander leaves
Tomato ketchup

Method


  1. Soak the Yellow moong dal for 1 hours and then drain it and grind it with cumin seeds,turmeric powder,green chilli,salt ,hing powder with little water to a fine paste and then keep aside.
  2. Take one roti and then apply the moongdal paste evenly on it .
  3. Heat oil in a flat griddle and then add the paratha such that the dal paste side should be down  and cook on a low flame till brown and then flip it and sprinkle on the topping evenly on it ,cover it and cook till its crisp and then cheese melts.
  4. Take it on to a serving plate,sprinkle little corainder leaves , squirt a little ketchup and then slice it with the help of a pizza cutter and  serve with dip of your choice.....YUMMM!

Thursday, August 6, 2015

Bread Kurma

This is one such recipe which I learnt from my Mil and it's my hubby's fav ....brings always a smile on my hubby's face when I prepare this absolutely yummy and too good to taste as well :)


Ingredients

8-9 Bread slices (toasted and cut into crutons)

2 cups Boiled vegs ( I have used Carrots, cauliflower, beans )

1/2 cup peas (boiled)

2 onion (chopped)

1 big tomato Finely chopped

2 tbsp coriander leaves (for garnish)

salt to taste

2 tbsp oil 

To be ground to a fine paste

1/2 '  ginger

2-3 garlic cloves

1 onion (Sliced) 

2 Green chillies

1 Red chilli

1/4 tsp haldi

1 tsp Khus Khus 

1' Dalchini 

2 cloves 

1 tsp peppercorn

1 green elaichi 

1 tsp Coriander seeds

1/2 tsp Jeera 

5-6 cashewnuts

1 brown cardamom 

1/4 cup coconut


Method 


  • Place all the ingredients Under the heading to be ground to a fine paste in the mixer and grind to a fine paste and keep aside.
  • In a non stick pan add oil fry onions till translucent and turns golden brown add the tomatoes and fry till mashed .
  • Now add the paste and fry till oil oozes out and leaves the side of the pan .
  • Now add boiled vegs , peas ,1/2 cup water , salt to taste and boil .
  • Garnish with coriander leaves.
  • To Assemble : Place the bread crutons on the plate and pour the kurma over it and serve immidiately else it will turn soggy 






Thursday, July 30, 2015

Veg kaju usal

This is one of the fab recipes which I simply love was shared by my friend Sandhya Puranik its got such lovely flavor and if ur looking for a quick recipe then this is the one for you...original recipe used tender cashews also known as bibbo in konkani but I have used vegs instead of that :)

Recipe Credit : Chef Vikas Khanna



Ingredients

1 and 1/2 cup Mixed boiled vegs ( I have used peas, Carrot, Cauliflower)


1 cubed potato (cubed and shallow Fried in oil )


2 tbsp Cashews 


2-3 green chillies


7-8 flakes of garlic


1/2 cup of coconut 


1/2 tsp cumin seeds


2 med sized onion (finely chopped)


1/2 tsp garam masala


1/4 cup water


2 tbsp oil 


Method



  • Par boil all the vegs and keep aside.
  • Fry cubed potato in oil and keep aside.
  • In pan add oil when it sizzles add cumin seeds when it splutters add rougly chopped green chillies, garlic sliced chopped onion and fry till translucent and till turns golden brown then add the coconut and fry well till coconut gives out a nice aroma.
  • Switch off the flame and grind this to a fine paste.
  • Transfer the paste to a cooking pot add water (1/4 cup) and mix and bring it to a boil.
  • Now add the the boiled vegs, fried potato , cashews and simmer and cook for aboud 2-3 mins .
  • Switch off the gas and garnish with finely chopped coriander leaves .
  • Serve with chapathi ...its excellent and simply yummy !


Wednesday, July 22, 2015

Puli Inji




This lip smacking and beautiful gingery flavoured chutney recipe comes from my friend Gayatri Praveen Kamath one of the best recipes...simply superb in taste too ...here is the recipe for this :)

Ingredients

1/4 cup Ginger (finely Chopped)

4 tbsp Tamarind paste or tamarind

3-4 green chillies (finely chopped)

1/4 tsp Haldi

1/2 tsp red chilli powder

1/2 tsp mustard seeds

1 small onion (chopped)

2-3 Dry Red Chilli (broken)

Jaggery - 1 & 1/2 tbsp chopped

2 sprigs of curry leaves

3 tbsp coconut oil

1/2 cup water

salt to taste

Method



  • Soak Tamarind in 1/2 cup of hot water for 10-15 mins then squeeze the tamarind to extract the juice and strain and keep aside. Else dilute the tamarind paste in water and set aside.
  • Peel and chop ginger and put then in salted water for 5 mins and drain and keep aside.
  • Heat coconut oil in Kadai and fry ginger till brown.
  • Remove fried ginger on a tissue paper and keep aside.
  • Grind this fried ginger to a fine paste.
  • In oil add mustard seeds when it splutters add chopped onion, curry leaves and fry till translucent add dry red chilli, green chilli, haldi and red chilli powder fry well now add the tamarind juice and bring to a boil till it reduces to half.
  • Now add crushed ginger, jaggery and boil until you are left with a thick gravy/ sauce .
  • Cool and Serve with Dosa, idli ..its so yummy absolutely gorgeous....I simply loved it  !

Tuesday, July 14, 2015

Semolina Roast Potato


Everyone loves Roast potatoes ....and my family simply adore them last month just wanted to try something different when i came up on this recipe...it was easy to follow and simply fab to taste as well :)....My family did agree it's one of the best as well :)...Here goes the recipe for that 

Recipe Credit : Anushruthi /Rajashree Food videos

Ingredients 

10-12 Baby potatoes

3 tbsp Fine semolina 

1 tsp Red Chilli powder ( I have used Kashmiri Red Chilli Powder)

2 generous pinches of hing 

2 tbsp of coriander leaves + 2 tbsp for garnish 

salt to taste

2 tbsp oil 

Method 

  1. Cook the Baby potatoes till done . Peel off the skin and keep aside,
  2. Heat oil in a non stick pan and roast the potatoes add salt  and keep aside.
  3. Heat pan on a med flame and roast the semolina for 2-3 mins till pleasant aroma and keep aside.
  4. In a non stick pan add oil add oil add hing when sizzles add red chilli powder and fry well on v low flame please take care not to burn the spice here then add 1/2 tsp coriander leaves and fry for a min then add roasted potato and fry well till all the potatoes are coated well with Red chilli powder .
  5. Now add the roasted semolina and toss them you will notice that the semolina sticks on the potatoes beaut.ifully . Keep it on low flame for 2-3 mins .
  6. Toss and serve garnished with Coriander leaves.
  7.  Serve with Rice and dal or anything or eat it just like that ...you will absolutely love it :D



Thursday, July 9, 2015

Palak Paratha Pockets

This is best way to make your kids have vegs ....lovely and they will absolutely love it too :) The recipe idea is based on sanjeev kapoor video however i have changed the recipe ..Here goes the recipe for this ...this  is  absolutely filling and lovely to try it and you too will agree with that :) 


Ingredients 

For Spinach Chapathi dough

1 cup of Spinach (washed and boiled)

2-3 green chillies 

salt to taste

1 cup Wheat flour


For Yellow Chapathi Dough 

1 cup Wheat Flour

1/4 tsp haldi powder

2 tbsp curd

1/2 tsp Red chilli powder

large pinch of ajwain 

Salt to taste 

For Filling 

1 cup finely grated Paneer

1 Cup corn boiled (Crush 1/2 the corn and leave the other half that way 

1/4 cup Red & Green capsicum finely chopped

1' ginger (finely grated)

2-3 green chillies (finely chopped)

2 tbsp Coriander leaves finely chopped

2 tbsp oil 

For the paste 

3 tbsp maida /Plain flour

2 tbsp water 


Method 

For Spinach paratha

  • Boil Spinach , green chillies and grind this into smooth puree.
  • Mix spinach puree, salt and wheat flour little by little to make a smooth dough and keep aside.(no need to add any water). 
  • keep this aside for 10 mins.
For Yellow dough 

  • Mix in salt, haldi, red chilli powder , Curd /Yogurt, salt, ajwain  and add wheat flour and water to make a smooth dough .
For Making chapathi
  • As shown below roll one spinach chapathi and one yellow dough chapathi and rub oil evenly then place chapathi one over the ther and roll it tightly like a log.
  • Now take a knife and cut from the center and roll in again like shown in the picture below.
  • Roll the disks into chapathi and heat the tawa and roast all the chapathi on both side till cooked 
For the filling 

  • Take half the corn and crush in mixer grinder to one whizz. In non stick pan add oil add ginger, green chillies, coriander leaves and fry on low flame till nice aroma.
  • Now capsicum and fry till cooked then add in crushed corn and mix . stir for 2- 3 mins.
  • Now add corn (remaining one), mix add salt and keep aside.
  • Take off the flame now add paneer and mix well.

Assembling :)
  • Now make a paste of maida, water and keep aside.
  • Now take a chapathi add a little filling in the center.
  • Add maida paste as seal like shown below in the picture.
  • Drizzle a tawa with little oil and fry on low flame on both side till crisp and slice and serve this delight.....absolutely fab..isn't it ....hmm it is go and prepare this and bring a smile on your loved ones face...pls do drop in a feedback if you did like this  !!!




Saturday, July 4, 2015

Chilli Paneer

One of the amazing and lovely chinese starter is this Chilli Paneer...simply amazing to taste and tastes so good ...and what's best I haven't deep fried paneer here v healthy and yummy too ...my family simply loved this healthy version :) 

Ingredients

1 cup cubed Paneer

1/4 cup Green Capsicum (Cut into small cubes med sized )

3-4 green chillies

5-6 Spring onion (white bulb) (finely chopped)

5-6 Big flakes of garlic (finely chopped)

1 tbsp Tomato Ketchup 

1 and 1/2 tsp  Dark Soya sauce (use Ching's brand)

1 tsp Vinegar

1 tbsp Chilli sauce ( Use Sriracha sauce gives the best taste) ( U can use the any chilli sauce)

1 tsp Veg Stock Powder + 1 tsp Cornflour

1/4 cup hot water 

2 tbsp oil to drizzle on the tawa

3 tbsp spring onion for garnishing 

For coating the Paneer

4 tbsp Plain flour (Maida)

1 and 1/2 tbsp Cornflour

1/4 tsp  Black Pepper powder 

1/4 tsp soya sauce 

1/2 tsp chilli flakes

salt to taste 

Method 


  • In a mixing bowl add plain flour, Cornflour, pepper powder, soya sauce, chilli flakes, salt to taste and mix well now add water little by little to make a thick paste . 
  • Now Heat a flat pan (chapathi tawa)  and drizzle with some oil  when it is sizzling hot and Dip Paneer pieces and place on the tawa and lower the heat on med flame and cook on both side till cooked  and it gets well coated . You will notice that it will be so well coated and can be taken out v easily . Keep Aside when ur done with that and finished cooking all the paneer.
  • In a small bowl mix in  water, cornflour, veg stock and keep aside.
  • In a pan add oil add in garlic and finely chopped green chillies fry well till garlic turns golden brown then add spring onion Bulb finely chopped and fry well till nice aroma then add in the soya sauce, vinegar, chilli sauce (sriracha sauce) and fry well . Now add stock mix water and bring to a boil till sauce thickens and ur left with little sauce then add in the Paneer and toss .
  • Garnish with spring greens and serve  with fried rice ....its one of the best recipes !




Monday, June 29, 2015

Apple and Raisin Salad


This recipe comes from Asha Satish Phillar Mayi ,she has got such a lovely collection of recipes & here is one among them ...its a lovely refershing and filling salad  ...sometimes when I feel like having something which is light and fresh salad is satisfying and filling and this is a perfect recipe ...do try this and leave in ur feedaback ! 


Ingredients


1 cup of yogurt /Dahi ( I have used Greek style yogurt/ you can use low fat one )


1 Red apple (chopped ) ( I have used Pink Lady its little tarty and sweet and perfect )


2 tbsp Raisins (soak for 2-3 hrs in warm water till they puff up )


1/2 tsp salt


1 tsp Lemon Juice


For seasoning 


1/2 tsp oil


1/4 tsp mustard seeds


1 sprig of curry leaves


1 green chilli (chopped)


Method 

  • Beat curds with the whisker till smooth add little water , salt and mix in till smooth.
  • Add lemon juice to the chopped apple so that it doesn't discolourise.
  • Add apples , raisins to the beaten curds and mix well .
  • Heat oil in a pan, add mustard seeds, green chillies and fry till mustard seeds starts to pop and then add curry leaves and add this to the beaten curd .
  • Serve Chilled !!!