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 :-)

Saturday, June 28, 2014

Kokum Buttermilk




I just love this cooling buttermilk it's so nice in summer have said to have cooling effect on your body try this drink and refresh yourself in summer....One of my most favorite drinks.

Ingredients 

9 -10 Kokum petals

5 garlic cloves

3-4 green chilies

small piece of jaggary 

salt to taste

1/2 cup well beaten curd

2 1/2 cups of water

Method
  • In a wide pan add water put kokum petals, garlic cloves, jaggary , green chillies and boil it till it is reduced a little and flavors are well infused. Add Salt.
  • Cool and strain in and mix it beaten curd and mix well. 
  • Serve chilled with a little coriander leaves. I just love this drink ...just Refreshing !!!


Wednesday, June 18, 2014

Mixed Veggie Manchurian



One of the lip smacking Chinese starter.....like most of us we love Chinese food and this Manchurian is my fav which i tried the other day for my family.....try this you'll simply love the taste.

Ingredients


For the Veggi Balls

2 cups of mixed minced vegs (carrot, beans, cauliflower)

2 tbsp cornflour


2 tbsp Plain flour


2 tsp crushed garlic


1 tsp green chilli


 salt to taste


oil for frying


For the Manchurian gravy 

3 tbsp oil

3 tbsp finely chopped garlic


4 sliced green chillies


1 tsp soya sauce


1 tsp chilli sauce ( I use sriracha sauce)


1/2 tsp vinegar


1 tsp tomato ketchup


1 cup hot water mixed with 1 tsp cornflour and veg stock cube)


1/4 cup spring greens (For garnishing)


few cashews fried for garnishing


Method 


  • Mince all the vegetables in food processor. Take it out in a bowl  and put the cornflour, garlic, green chilli and maida add salt and mix everything together & make small balls and dip in the cornflour and deep fry in oil till golden brown.

  • For Sauce
  • Heat oil in a wok & fry garlic , green chilli and fry till garlic turns slight brown then add soya sauce, chilli sauce, vinegar, tomato ketchup and fry well and then add water( mixed with stock and cornflour) and mix in and simmer and allow it to boil till semi thick. Now add cashews and spring greens and switch off the gas.
  • At the time of serving add the veg balls and serve immediately.

Monday, June 9, 2014

Masalewale Muttar



Ingredients

1 cup shelled peas

2 onion ( finely chopped)


1/2 tsp jeera


1 tsp gin garlic paste


2  tomato (pureed )


1  tsp coriander paste


1/4 tsp haldi powder


1/2 tsp Red chilli powder


1/2 tsp garam masala


1/2 tsp coriander powder


1/4 tsp kasoori methi 


2 tbsp cream 


2 tsp milk 


salt to taste


2 tbsp oil 


2 tbsp coriander leaves (garnish)


Method 


  • In pan add oil jeera add onion and fry well till it leaves out oil and turns brown  add gin garlic paste and fry well till the raw smell dissapears. 
  • Add haldi, red chilli powder, garam masala. coriander powder, kasoori meethi and fry well . Now add pureed tomato and fry till it leaves out add peas, and mix in add cream, milk and bring to a boil. Add salt.
  • Add coriander leaves and serve.


Tuesday, May 13, 2014

Kashmiri Dum Aloo


I tried this recipe from  http://www.4thsensecooking.com/2011/02/butter-naan-with-dum-aloo.html and did few changes to it and it tasted so good & this recipe is surely a keeper...

Ingredients

10 -12 potatoes parboiled deep fried 
5-6 almonds
2 onion finely sliced
2 tomato
5 garlic
1 " ginger sliced
4-5 dry red chilli 
2 cloves
1 " cinnamon stick
2 green cardamom
1 tsp cumin seeds
1 cup yogurt
1/4 tsp maida
1/2 tsp red chilli powder
1/2 tsp fennel seeds powder
1/2 tsp kasuri methi
1/2 tsp garam masala powder
1/4 tsp sugar 
1/2 tsp turmeric powder
1 tbsp coriander leaves
salt to taste
1tbsp oil

Method

  • Blanch the almonds in hot water for 5 min and then peel the skin and grind it with ginger,garlic,red chilli, little water to a very fine paste and keep aside
  • Beat yogurt really well and mix well with Maida ,red chilli powder,turmeric powder,fennel seeds powder,kasuri methi, garam masala,sugar and keep aside
  • Heat oil in a pan add cumin seeds, cloves,cardamom,,cinnamon and fry for few seconds and then add onion and fry till translucent and then add the almffond chilli paste and fry till the raw smell goes off
  • Add yogurt mix and stir well continously and bring it to a boil
  • Add Fried potatoes, little water and mix well and cook for another 5 min and then garnish it with coriander leaves and serve hot with Naan

Wednesday, April 2, 2014

Green Patties


My brother in law is an excellent cook and he tried this the other day from rajshri foods with few changes in the original recipe and it turned it to be very delicious, ...so do try this amazing starter for your guests and am sure they ll ask for more!!!

Ingredients

1 cup blanched and chopped spinach
1/2 cup finely chopped french beans
1/2 cup finely chopped capsicum
1/2 cup finely shredded cabbage
1/4 cup grated paneer
1/2 cup boiled and crushed green peas
7-8 mint leaves finely chopped
1 tbsp finely chopped coriander leaves
2 med size boiled potatoes mashed
1 tbsp crushed ginger-green chillies
1 tsp roasted cumin powder
1/4 tsp red chilli powder
3 tsp cornflour
1 tsp sugar
salt to taste
1 tsp oil +oil to deep fry
1 cup panko (breadcrumbs)

For stuffing
3-4 raisins for each patty

Method



  • Heat oil in a pan, add capsicum, beans and stir fry for 2 min and then add cabbage,green pea and fry for another min and then keep aside to cool
  • In a bowl add the potatoes,paneer,blanched spinach,coriander leaves, mint leaves, paneer, crushed ginger & green chillies, cornflour, sugar, chilli powder, cumin powder and 2 tsp bread crumbs, stir fried vegetables,salt and mix well
  • Take 2 tbsp of the mixture and form into a ball,stuff 3-4 raisins and then form it into a patty 
  • Repeat the same for the rest and set aside
  • Roll each patty into breadcrumbs and then deep fry till golden brown and crisp and drain onto a paper towel and then serve hot with yogurt mint chutney


Tuesday, March 25, 2014

Babycorn Manchurian


Ingredients

20 babycorn cut into bite size pieces

For Marination
1 tsp red chilli paste
1 tsp soya sauce
1 tsp spring onions
1 tsp cornflour
1/2 tsp maida
salt to taste

For the dry /gravy 
5-6 cloves of garlic minced
3 green chilli sliced
2 tbsp finely chopped spring onion whites
2 tbsp finely chopped spring onion greens
1 tbsp chopped coriander
1 tsp soya sauce
1 tsp tomato ketchup
1/2 tsp vinegar
1/4 tsp sugar
1/2 tsp cornflour mixed in 2 tsp water 
salt to taste
1 tbsp oil+ oil for shallow frying

Method

  • Marinate the babycorn listed under "marinade" for 30 min
  • Heat 2 tbsp oil in a nonstick pan and fry the babycorns till crisp and tender and then keep it aside

For the gravy

  • Heat oil in the pan, add garlic, green chilli,spring onion(white part) and fry for few seconds
  • Add soya sauce,ketchup,sugar,corainder leaves and mix well
  • Add the babycorn and toss well   and then add little water cornflour paste and mix well 
  • lastly add vinegar,salt if required and mix well
  • garnish it with spring onion greens and then serve hot 

Monday, March 17, 2014

Carrot & Olive Muffin Sandwich



Ingredients

2-3 english muffins slit ( or you can use mini burger buns too)
1-2 grated carrots
5-6 raisins
few pickled jalepeno
4 olives sliced
1 tbsp Mayonnaise
2 tsp cream
1/4 cup boiled corn
few lettuce leaf
salt to taste
freshly ground pepper to taste

Method

  • Mix all the ingredients for the filling and keep aside
  • Take an english muffin and apply little butter on one side and apply little mayo on the other half of the muffin and put a lettuce leaf
  • Put 2 tbsp filling on the the lettuce and close the other half of the muffin and serve with ketchup