Tuesday, August 28, 2012

Kabuli Chana Vadas (Chick pea Vadas)

Soaked Kabuli Chana- 1 cup
Onion- 1
Cumin Powder- 1/2 tsp
Coriander Powder-1/ 2 tsp
Red Chili Powder- 1/2 tsp
Coriander Leaves- A bunch
Oil for deep frying
Salt to taste

1. Grind all the ingredients together (except oil) in a mixer*
2. Make small sized balls and deep fry in oil.

1. Grind the chana first and make sure not to make a paste of it. Grind smaller quantities to get a but coarse paste
2. Onion's can be chopped finely with a knife and mixed.

Saturday, August 25, 2012

Paneer Aloo Tikki

I found this recipe from another food blog. Both are high fat food items. So I decided to reduce the fat a bit and shallow fried them instead of deep frying.

Potato- 2
Cottage cheese (Paneer) - 2 cup (Grated)
Bread - 2
Onion - 1
Coriander Powder- 1tsp
Chilly Powder- 1 tsp
Cumin Powder- 1 tsp
Coriander Leaves- a small bunch
Oil- 3- 4 Tbsp per pan
Corn flour Paste
Salt to Taste

1.Soak the bread in water for a while as soon as it becomes soft take it out mix them with boiled and masked potatoes.
2. Mix all the other ingredients except oil (bread crumbs and corn flour paste too)
3. Keep the Cottage cheese in the refrigerator for a while as it will be easy to grate.
4. Make tikki's with the dough. (I made it into several shapes)
5. Dip it into Corn flour paste and later give a coating of bread Crumbs.
6. Shallow fry them on a non- stick pan.

Friday, August 24, 2012

Pudina & Lemon Soda Sherbat

Pudina & Lemon Soda Sherbat

Soda Bottle- 1
Pudina (mint leaves)- 1 bunch
Sugar- 4 Tbsp
Water- 1/4 glass

1.Grind the pudina leaves with little water and squeeze the lemon juice in the mixer and grind it for a second time.
2. In a jar add a little water and sugar and stir till the sugar dissolves completely.
3. Sieve the pudina and lemon juice mixture from step1 into the water.
4. Add soda in the end only when serving (or it will taste like water).

Green Peas Curry

Green Peas Curry

Green Peas (soaked overnight)- 1 cup
Grated Coconut- 1/2 cup
Red chilies- 5-6
Tamarind- a small ball (Gooseberry Size)
Garlic- 5-6 Pods
Salt to Taste
Oil- 2 Tbsp

1. Boil the soaked Green peas* for 2 whistles and lower the flame and keep it for 5 min.
2. Grind the coconut with chilies and tamarind.
3. Bring the peas to a boil by adding salt and later add the grinded masala from step 2 to the boiled peas.
4. In the seasoning pan heat oil and add the garlic pods (crush the garlic pods).
5. Add the seasoning to the boiled Peas curry.

Goes well with Idli, dosa and rice.

Papaya MIlk Shake

Today morning was a milk shake one. Since the papaya season has begun I thought why not a milk shake with Papaya. Papaya contains anti- oxidants and Vitamin B. It also helps in Digestion. So why not shake it up a bit!!!

Papaya- 2 Cups 
Milk- 1 glass
Sugar- 2 Tbsp (Vary according to the sweetness of Papaya)
Powdered Cardomom- 2- 3

1.Beat the papaya in the mixer at first and all the required amount of Milk and sugar later.( As the mixer may overflow).
2.Add powdered Cardomom for flavour.

Thursday, August 23, 2012

Golgappa (Paani Poori)

This one's my all time favourite. I used to always jump at the sight of paani poori wala. And in the end waiting for the sooka poori. I once read a message that even the richest of the rich person stands in front of the pani poori wala with a "Katora" in his/her hand waiting for the next poori. Well here's the recipe.

1. Potato  Masala
    Potato (Boiled)- 3
    Chilli Powder- 1 tsp
    Cumin Powder- 1 tsp
    Salt to Taste
    Mash the boiled potatoes and mix all the other ingredients.

2. Peas Stuffing

    Soaked Green Peas- 1 Cup
    Chopped Onions- 1 Big
    MDH channa masala- 1 tsp (I got this one from a store)

   Mix all the ingredients

3. Sweet Chutney

   Tamarind- 1 Ball orange size
   Dates (Seedless and soft)- 10-12
   Fennel Seeds- 1 Tbsp
   Jaggery- 1 cup
   Chilly Powder- 1 tsp
   Cumin Powder- 1 tsp

   1.Soak the tamarind in hot water and bring it to a boil.
   2. Cool it and grind it with dates and fennel Seeds.
   3. Strain the mixture and add the jaggery and boil it.
   4. Add the chilly powder and Cumin Powder.

4. Pani for the Poori

    Everest Paani Poori Powder-3 Tsp
    Pudina (Mint Leaves)- 1 Bunch
    Green Chilies- 7-8
    Lemon Juice
    Everest Amchur Powder

    1. Make a paste of pudina, Green Chilies and lemon juice.
    2. Sieve it and add it in 1 litre Water.
    3. Add 1 tsp of Amchur Powder.

Stuff the puri's (I got it from the store) with the potato and peas mixture. Put 1 tsp of Sweet chutney and fill it with the Pani.

Spicy Tomato Prawn's Masala

I picked this recipe from a blog called Pappadam Pazam Payasam which displays all the authentic Kerala cuisines. My MIL just knew to make the usual Konkani Prawn's curry. So me and MIL googled for this recipe. And trust me it was indeed a different one. It goes well with Chapathi as well as rice.

Spicy Tomato Prawn's Masala:

Prawn's cleaned-1 Kg
Onion- 2 medium
Tomato- 3
Chopped Ginger-1 TBsp
Chopped Garlic- 1 Tbsp
Green chilly - 4-5
Curry leaves
Red Chilly Powder-1tsp
Turmeric Powder-1/2tsp
Garam Masala-1/2 Tsp
Black pepper Cloves-10-15
Coriander leaves
Oil for deep fry
Coriander leaves

1. Powder the black pepper cloves with pestle and mortar (half is used for marination and half for later use)
2.Marinate the Prawn's with Chilly powder, Black pepper powder, turmeric powder, garam masala and salt and keep for an hour.
3.Fry the marinated Prawn's.
4. In the same pan add 2 tsp oil add the chopped onion, green chilly, curry leaves, chopped ginger and garlic and fry till the onion turns slightly brown.
5.Add the chilly powder, turmeric powder and chopped tomatoes and salt to taste.
6.Add the fried Prawn's and one glass water.
7. When up to 70% water is evaporated add the rest of the ground pepper powder and cook util till turns slightly dry.
8.Garnish with coriander leaves.

Banana Pallya

Banana (Raw) Pallya

Raw Banana -2
Mustard Seeds
Chilly Powder-1 tsp
Salt to taste

1.In a take oil and put the mustard seeds.
2.Once the mustard seeds starts spluttering add chilli powder and the Banana Pieces cut into cubes.
3.Add salt as required and cook with water.

Chicken Lollipop

Chicken Lollipop:

Chicken Drumsticks -5 to 6
Ginger Garlic paste- 2 TBSP
Chilly Powder
Turmeric Powder
Garam Masala
Corn flour
Lemon juice
Salt to taste
Oil for deep frying

1.Marinate the drumsticks with salt ginger garlic paste and keep aside for a 10 minutes.
2.Chop the coriander leaves finely and make a thick paste of red chilli powder, Turmeric Powder, Garam masala, corn flour, lemon juice and egg.
3.Marinate the chicken at least for two hours.
4.Wrap the end of drumsticks using aluminium foils.
5.Deep fry the pieces. (can squeeze lemon juice over the pieces for a tangy taste).

Paneer Parampara

This is a recipe my MIL picked from Bombat Bhojana. I always wonder how does he comes up with weird names for his dishes.

Paneer Parampara:

Onion -5
Garlic- 10 pods
Cashew -10
Chilly powder-2tsp
Cumin Powder-1tsp
Garam Masala-1/2tsp
Kasuri Methi-1 tbsp crushed
Fresh cream
Coriander leaves

1.Chop 3 onions into small pieces and fry it with 3Tbsp of butter.
2.In a mixer chop other 3 onions along with garlic pods and cashew.
3.Boil the tomatoes in water and remove the peel and make puree out of it.
4.Now in a pan take 1 tsp oil and 1 tsp ghee.
5.Add the onion paste and once it turns pink add tomato puree.
6.Add the onion pieces which were fried in the butter.
7.Add the chilli powder, cumin powder, garam masala and kasuri methi.
8.Add 3tbsp of fresh cream.
9. Add paneer and 1 Tbsp of honey and cook for 5 min.

Wednesday, August 22, 2012

Goda Phovu

Goda Phovu(Konkani Dish)

Grated Coconut- 1 Cup
Jaggery(powdered) as required

1. Mix poha and scraped coconut.
2.Jaggery amount to be added until the poha becomes soft.
3.Add powdered cardomom powder.



Soaked Chana Dal -2 Cups
Onions(Chopped into small pieces)-1 Cup
Ginger (Chopped Finely)-1/2 Tbsp
Green Chillies -3 Tbsp
Fennel Seeds-2 Tsp
Asafoetida a pinch
Curry Leaves

1. Soak Chana Dal for 2 Hours and beat it in a mixer for few seconds so that its not chopped completely.
2.Mix all other ingredients.
3.Make small balls (gooseberry size) and flatten it.
4.Fry it in oil.

Lemon Rice

Lemon Rice:

Boiled white rice:2 cups
Mustard Seeds
Chana dal-1/2 Tsp
Urad Dal-1/2 Tsp
Turmeric powder 1/2 Tsp
Green Chilly 2-3
Curry leaves
Coriander leaves
Lemon juice 1 tsp
Oil -1Tbsp

1.Take a pan and put 1 Tbsp oil along with mustard seeds.
2.Once it starts spluttering add urad dal and chana dal till it turns slightly brown in color.
3.Add the chopped green Chillies and curry leaves along with turmeric powder and salt.
4.Add the boiled rice and mix well.
5.Once mixed,take it off the gas burner add lemon juice and garnish with coriander leaves.

Amba Sasam

Mangoes are something which I look forward to in summer. This recipe is usually eaten as a side dish in konkani cuisine.

Amba Sasam (Mango with seasoning)

Coconut milk-1 cup
Red chillies-3
Salt to taste

1.Cut the mango into small cubes and add sugar and salt.
2. In a seasoning pan add mustard and chillies and roast slightly.
3.Grind the roasted mustard and chillies.
4.Mix the coconut milk and the mangoes and mix the seasoning.

Batata Poha

This one recipe will always remain close to my heart. My mom used to prepare this when we were kids. Potato being my favorite vegetable I can eat it in any combination.

Batata Poha (Maharashtrian Breakfast) 

Cumin seeds-1/2tsp
Green chillies-3
Curry Leaves
Poha(thick)-2 cups
Scraped Coconut-1cup
Turmeric Powder
Urad dal
Oil-4 Tbsp
Salt to Taste

1.In a deep pan add take oil and put some urad dal.
2.Once the urad dal becomes light brown add jeera, green chillies and curry leaves.
3.Add the thinly chopped onions and fry it in oil till it turns golden brown.
4. Once the onions are done add the thinly chopped potatoes (make a point to chop it thinly).
5.Fry it in oil till it turns light brown in color add turmeric powder as well as salt.
6.At the same time in another vessel soak the poha for 5min.
7. once the Potatoes are cooked add the soaked poha and mix well.
8.Pour 2tbsp of salt water over the poha.
9.Garnish it with scraped coconut and coriander.

Egg Bhajji

Egg Bhajji:

Boiled egg:4
Gram Flour
Chilly Powder
Asafoetida a pinch
Oil for deep Frying

1.Mix the gram flour with chilly powder, salt and asafoetida.
2.Cut the boiled vertically into 2 halves.
3.Dip the boiled egg into the gram flour batter and deep fry.

Lamb Liver Masala

Lamb Liver Masala:

Lamb Liver pieces
Milk -1 cup
Chilli Powder-1Tsp
Ginger Garlic Paste 1tbsp
Garam Masala-1/2 Tsp
Turmeric Powder-1/2 Tsp
Coriander Powder-1/2Tsp
Coconut Powder-1TBSP
Coriander Leaves

1.Wash the liver pieces and soak it in milk for a hour.(to remove the bitterness)
2.Apply chiily powder, ginger garlic paste and oil and keep in for 15 min and cook in a pan.
3. Shift the contents to another bowl and in the same pan take some oil and fry the sliced onions with garam Masala and ginger garlic paste.
4. Also add turmeric powder, chilly powder, coriander powder and coconut powder.
5.Once it starts oozing out oil add the liever pieces which were cooked earlier and cook for two min.
(liver takes very less time to cook...)
6. Garnish it with coriander powder.

Long Yard Beans Pallya/Stir Fry

Long yard beans- 1/2 kg
Red Chillies
Mustard seeds
Salt to taste

1.Cut the beans into 1 inch pieces wash it in water.
2.In a pan add 1Tbsp oil and add mustard seeds.
3.Once it starts spluttering add the red Chillies and the cut beans.
4.Add salt to taste and water and cook till the rawness disappears.

Fruit Salad with Condensed Milk

Milkmaid is a kind of condensed milk which you get in India. You just have to chop the fruits and add the condensed milk over it.

Fruits : Apple, Banana, Grapes, Mango, Pomegranate and any other fruits you prefer
Dry Fruits: Almond, Cashew, Dried Grapes, Pistachios

1. In a bowl add the chopped fruits and dry fruits.
2. Add the condensed milk over it and mix well.
3. In case the condensed milk is too thick you can add milk to bring it to the consistency of your choice.

Note: Make sure that the quantity of fruits does not exceed that of the milk.

Potato Fritters

Fried items are a hit no matter what. You just keep on gulping them down. Here is an instant fritter you can whip up in no time.

Potato: 1
Onion : 1
Egg : 1
Coriander Leaves : 2 tbsp
Corn Flour : 1 tbsp
Chilly Flakes : 2 tsp
Cumin Powder : 1/2 tsp
Salt according to Taste
Oil for deep Frying

1. Grate the potatoes and onion (I prefer grating as it cooks easily and binding them into small rounds is easy too).
2. Mix all the ingredients in a bowl other than oil. 
3. Make them into small round balls or flatten them and deep fry.

Serve with tomato ketchup.