Friday, March 27, 2015

Yugadi 2015

Yugadi marks the beginning of New Year for Konkani's. And this year I had made the following items. I shall add the recipe of each item one by one. We GSB's follow the Lunar Calender. This year it fell on 21st March, 2015.

Kale Phodi/ Raw Banana Fritters

Paapad (Not our traditional one)

Cucumber and Moong Dal Kismuri

Mango and Grapes Sasam

Chana Ghashi

Rice Kheer


Long Beans Stir Fry

Karathe Phodi/ Bitter Gourd Fritters

Chicken Kolhapuri

One of the best chicken curries I have ever made. Even now when I think about this curry my mouth just starts watering.  

Recipe Source : Nisha Baliga Shenoy

Ingredients :
Chicken : 1 kg
Oil : 1/4 cup
Coriander Leaves : to Garnish
For Marination of Chicken :
Curd : 2 tbsp
Turmeric Powder : 1 tbsp
Red Chilli Powder : 1 tbsp
Spice Mix : 2-3 tbsp (Recipe given below)
Spice Mix :
Poppy Seeds/ Khus Khus : 1tbsp
Jeera/ Cumin Seeds : 1 tsp
Coriander Seeds : 3 tbsp
Mustard Seeds : 1/2 tsp
Methi Seeds : 1/2 tsp
Whole Red Chillies : 8
Cardamom Seeds : 3
Cinnamon : 2 inch stick
Asafoetida : A pinch
Shredded Coconut : 2 tbsp
White Sesame Seeds : 1 tsp
For Gravy :
Onion : 2
Tomato : 3
Garlic : 5-6 pods
Ginger : 3" piece
Oil : 1/2 cup
Coriander Leaves : 1/2 cup
Shredded Coconut : 3/4 cup

1. Dry roast all the ingredients under " Spice Mix", till the coconut and sesame seeds turns slightly brown in color and gives a pleasant fragrance.
2. Once it cools down grind it into a powder and marinate the chicken pieces with the "spice mix" and other ingredients given under marination. Marinate the chicken for 2- 3 hours. It can be marinated overnight too.
3. To prepare the gravy : Heat oil in a pan and fry the onions. Now grind the fried onions with shredded coconut, tomatoes, coriander leaves, ginger and garlic to a masala.
4. In a deep bottomed pan, heat oil and add the gravy which is blended in the grinder. And  fry till the oil floats on top.
5. Now add the marinated chicken and mix well with the gravy.
6. Now add water and wait till the chicken is cooked which can take time upto 30 -40 minutes.
7. If using a cooker keep one whistle and simmer for 5 minutes and off the flame.
8. Garnish with coriander leaves.

Paneer Kalimirch

I love cooking paneer dishes. There are a lot of recipes online. But only a few taste simply the best. This is a mildly spiced paneer/ cottage cheese gravy.

Recipe Source : Monsoon Spice

Ingredients :
Paneer : 15-20 cubes 
Green Peas : 1/2 cup (Fresh or Frozen)
Milk : 3/4 cup
Oil : 2 tsp
Pepper Corns : 2 tsp (Crush 1.5 tsp and keep 1/2 tsp aside) /White Pepper Powder : 1.5 tsp
Cumin Seeds : 1/2 tsp
Garam Masala : 1/2 tsp

Onion Cashew Paste:
Onion : 1 (Big)
Cashew Nuts : 10 (Soak in hot water)
Garlic : 4 pods
Ginger : 1/2 inch

Procedure :
1. Grind all the ingredients under onion cashew paste.
2. Heat oil add cumin seeds and once it starts sizzling add the onion cashew paste; cook till the raw smell disappears. Saute till it starts releasing oil.
3. Once the onion paste is sauteed add turmeric powder and garam masala.
4. Now add 2 cups of water and salt and once it comes to a boil add the paneer cubes and green peas. 
5. Now garnish with crushed pepper. 

Microwave Milk Peda

Another instant dessert. Which can be made under 10-15 minutes in a microwave with very simple ingredients.

Ingredients :
Milk Powder : 2 cups
Condensed Milk : 14 ounce/ 400 gms ( 1 can)
Butter : 2 tbsp (Unsalted)
Cardamom : 3-4
Saffron : A pinch soaked in 1 tbsp warm milk
Dry nuts : a few (Pistachio's, Almonds, Cashew's)
Ghee : To grease the surface

Procedure :
1. Take a microwave safe bowl and melt the butter.
2. Once the butter is melted add the milk powder and condensed milk mix well and microwave for 1 minute.
3. Now add the saffron soaked in warm milk and the crushed cardamom pods.
4. Now microwave again for a minute and keep microwaving on high power till you get a consistency so that you can roll on a greased surface.
5. Keep checking every minute.
6. Now either roll on a greased surface or roll into small rounds to get the shape of a peda.
7. Garnish the the dry fruits. If you are rolling on any surface cut with the help of cookie cutter.

Rose Milk

I remember having this drink for weddings at the very entrance. Especially the weddings in summer. We used to be welcomed with this thirst quencher.

Ingredients :
Milk : 2 cups
Rose Syrup/ Rooafza : 2 tbsp
Sugar : 1 tbsp (According to Taste)
Chia Seeds/ Faluda Seeds : 1 tsp (Optional)
Rose Water : 1 tsp

Procedure :
1. Boil milk and cool.
2. Add the rose syrup and mix with the milk. (I used the store bought Rooafza)
3. Add sugar and rose water.
4. Soak the chia seeds in water for 10-15 minutes and then use this to garnish the rose milk (This step is purely optional)
5. Serve with Ice Cubes.

Thursday, March 26, 2015

Hibiscus Juice

I first tasted this at Bacchanal Buffet in Vegas. And I always wanted to recreate this particular drink. When I was searching for this recipe I came across the benefits of this Flower. Apparently it reduces hair loss. The one thing that I needed the most at present.

Ingredients :
Hibiscus Flowers : 3
Water : 1 cup
Lemon Juice : 2 tsp
Sugar : 1 tbsp

Procedure :
1. Wash the flowers and separate the petals from the flower.
2. Boil the flowers in the water till the petals lose their color.
3. Once they lose the color let the water cool down.
4. Add lemon juice and sugar, serve with a few Ice cubes.

Notes : The color turns further red in color once you add the lemon juice to it. You can also prepare the squash if you have large quantity of hibiscus flower and refrigerate it for more than a week.

Wednesday, March 25, 2015

Spinach Strawberry and Toasted Almond Salad

Another raw salad from my recipe diary. No cooked ingredient other than toasted almonds.

Ingredients :
Strawberry : 7-8
Spinach : 10-12 leaves
Almonds : 7 to 8
Olive Oil : 1 tsp

Procedure :
1. Chop the strawberry and wash the spinach leaves and chop them too.
2. Now add the toasted almonds and olive oil on top.

Notes :

How to Toast Almonds:

Method 1:
Heat a pan and keep it on a low flame and dry toast the almonds. Make sure not to burn them.

Method 2:
Preheat the oven to 350 degree centigrade. Spread the almonds on a baking tray and bake for 10-15 minutes

Method 3:
This may not work out for everyone as it might burn a little. It depends on the power of the microwave. Spread the almonds on a microwave safe plate and microwave for 30 seconds. And taste the crunchiness and if necessary microwave for 12 more seconds.

Chilli Mushroom

I loved this simple combination. Plus I added sesame seeds on top and it gave a crunchy flavor.

Ingredients :
Mushroom : 15-20 (Medium sized)
Bell Pepper : 2 (Red and Green)
Onion : 1 (Thinly sliced)
Ginger : 1 inch (Minced)
Garlic : 4 (Minced)
Green Chillies : 3-4
Spring Onion : 1/2 cup ( Green and White separated)
Soy Sauce : 2 tbsp
Sesame Seeds : 2 tsp (Toasted)
Pepper Powder : 2 tsp (Can be varied according to the level of spiciness preferred)
Salt according to taste

Procedure :
1. Heat a pan and toast the sesame seeds till they turn slightly brown in color.
2. In the same pan heat oil add the white portion of Spring onion and saute for a minute.
3. Now add green chilli, ginger and garlic and saute again.
4. Now add chopped bell pepper, add salt and saute.
5. Now add the mushrooms and mix well.
6. Add the soy sauce, salt and pepper and cook till the mushroom and cook till all the water of the mushroom is evaporated.
7. Garnish with green part of spring onion and toasted sesame seeds.

Chia Lemonade

Chia has innumerable benefits which I need not describe here. Here is a refreshing lemonade with the addition of Chia.

Ingredients :

Lemon Juice : 1/4 cup
Sugar/ Agave Nectar : Acoording to Taste
Chia Seeds : 1 tsp (Soak in Water)

Procedure :
1. Prepare the lemonade as usual.
2. I made fresh lemonade by mixing 1 glass of water, sugar and Lemon juice.
3. I added the chia seeds in the end on top.

Mango Fig Milkshake

This is another classic way of relishing the rich dryfruit and the king/queen of fruits itself.

Ingredients :
Mango : 1
Figs : 2-3 (Soak in hot water for half and hour)
Sugar/ Agave Nectar : According to Taste
Milk : 3/4 cup

Procedure :
1. Blend all the ingredients together and serve cold.

Mango Almond Milkshake

It's raining mangoes at our house. So I am preparing various kinds of Smoothies.

Ingredients :
Mango : 1
Almond : 5 to 6 (Soaked and peeled)
Milk : 3/4 cup to 1 cup
Sugar/  Agave Nectar : According to your taste

Procedure :
1. Blend all the ingredients and add ice cubes and serve cold.

Paneer and Broccoli Paratha

I loved this unique combination of Broccoli and Paneer. I especially liked the color combination. Green and White. Planning to make a polymer clay set for myself with it.

Ingredients :

For the stuffing :
Paneer : 1/2 cup (Crumbled to bits)
Broccoli : 1/2 cup (Wah the florets and crush them in a Blender )
Fennel Seeds : 2 tsp
Kasuri Methi : 1 tbsp
Coriander Leaves : 1 tbsp
Garam Masala : 1 tsp
Oil : 1 tsp
Salt according to Taste

For Paratha :
Wheat Flour : 3 cups
Water : 1/3 cup for 1 cup of flour (Can be altered; use hot water)
Salt according to Taste

Other :
Oil/ Ghee : to apply on the paratha

Procedure :
1. Make the dough for the paratha by mixing water, wheat flour and salt and keep aside.
2. Heat a pan add oil and fennel seeds; add the crushed broccoli and paneer.
3. Add salt, garam masala and cook for 2 to 3 minutes (I do not cook the Broccoli for a long time).
4. Now make small rounds of the stuffing and keep in the centre of the rolled paratha.
5. Cover with the dough and roll them again using a chappati roller.
6. Cook them with a little oil on the tawa and serve with curd.

Wednesday, March 18, 2015

Strawberry Mango Smoothie

I am a lover of Fruits. I can hog kgs of fruits everyday. I especially love the berries. I am trying to replace my coffee with smoothies.

Ingredients :
Mango : 1/2 cup (Peeled and chopped)
Strawberries : 1/2 cup (Chopped )
Milk : 1 cup
Honey : 1 tsp
Agave Nectar/ Sugar : 1 tsp
Vanilla Extract : 1/2 tsp

Procedure :
1. Blend all the ingredients in the mixer and serve cold.

Friday, March 13, 2015

Apple Pomegranate Juice

I am not a big fan of Apples. But despite of that I try to include it in my food on a daily basis. When buying apples check the tartness or sweetness of the fruit. And choose according to the dish you plan to cook.

Ingredients :
Apple : 1/2 (Deseeded and peeled) (I used Fuji)
Pomegrante : 1/2 cup
Kala Namak/ Black Salt according to Taste

Procedure :
1. In a mixer blend the apples and pomegrante seeds. I did not add sugar as both Apple and Pomegrante has its own sweetness. Strain it using a strainer to remove the seeds.
2. Add a little of Black Salt (Completely optional).
3.Serve with a few Ice Cubes.


Cherry Tomato Dal

I recently purchased Cherry Tomatoes in Bulk. Dal, rice and Fish is our usual combination for lunch. Normally my dal will be very simple with onion or garlic in it. So I just spiced it up a little with these red goodness.

Ingredients :
Toor Dal : 1 cup
Turmeric Powder : 1/2 tsp
Oil :2 tsp
Mustard Seeds : 1/2 tsp
Urad Dal : 1/2 tsp
Asafoetida : A pinch
Curry Leaves : 4-5
Onion : 1/2 (Finely Chopped)
Garlic : 3-4 pods (Finely Chopped)
Green Chilli : 4
Cherry Tomatoes : 20 (Cut in Half)
Salt according to Taste

Procedure :
1. In a pressure cooker bring mix dal, turmeric and water and cook for 3 to 4 whistles. (Depending on the quality of Dal).
2. In a deep bottomed pan heat oil, add mustard, Urad dal and once Urad dal turns sligtly brown add asafoetida, curry leaves, green chilli.
3. Now add onions and garlic; cook till they turn brown in color.
4. Now add the chopped tomatoes and cook till tehy turn mushy.
5. Now add the cooked dal and salt and bring it to a boil.

Corn and Pomegranate Salad

Ingredients :
Pomegranate : 1/2 cup
Sweet Corn Kernels : 1/2 cup
Shredded Coconut : 1 tbsp
Olive oil (Optional )

Procedure :
1. In a bowl mix all the ingredients and serve.
2. I just added oil for increasing the raw consumption of olive oil.

Coconut Ladoo

This is one of the easiest and tastiest dessert I have ever had. The ingredients used would also be easily available in our kitchen pantry.

Ingredients :
Dessicated Coconut : 1.5 cups
Sugar :2/3 cup
Water : 1/2 cup
Cardamom : 2 pods
Cashew to Garnish (Optional)

Procedure :
1. In a pan add water and sugar and bring it to a boil till you get a one string consistency in the sugar syrup.
2. Now add the coconut flakes and crushed cardamom pods.
3. Take a small quantity of the coconut flakes and roll them into small gooseberry shaped balls.
4. Garnish with small pieces of cashew.

Notes : Bind the ladoos when the sugar syrup is hot.

Tuesday, March 3, 2015

Pineapple Basundi

Ingredients :
Full Fat Milk/ Whole Milk : 1 liter
Sugar : 1/2 cup
Fresh Pineapple : 1 cup (Chopped into Cubes)
Pistachio/ Almond : 1/4 cup (Slivered)
Saffron Strand : a pinch (soak in 2 tbsp warm milk)
Cardamom Pods : 2 (Crushed)

Procedure :
1.Boil the milk on a low flame till the quantity of milk is reduced to half.
2. Now saffron soaked in warm water, along with sugar and slivered nuts.
3.  Now add the crushed cardamom pods.
4. Chill the milk in the refrigerator for 3-4 hours.
5. Check the sweetness of the pineapple, if its sour apply sugar to it.
6. Add the pineapple chunks to the chilled milk. Keep it refrigerated.
7. Serve cold.