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

Pathrodo

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

Procedure:

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.

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.

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.