Thursday, August 4, 2016

CORIANDER RICE

Coriander rice is healthy and flavourful rice dish perfect into lunch boxes for kids as well as adults. Its super easy one pot meal. Whenever I had leftover rice I end up making this most of the time. Though it has a bright colour, kids will definitely love to have it again an again.

INGREDIENTS

1 Cup Cooked rice.

1 Onion

1 tsp Jeera.

1 tbsp Oil or Butter

INGREDIENTS FOR GRINDING MASALA

Handful of fresh Coriander leaves along with stem

1 tbsp Ginger

2 Cloves Garlic

1 Green chilly.

1/2 Cup Grated coconut

1 tbsp Lime juice

Salt to taste

METHOD
Grind the masala listed above till you get a nice thick paste. Heat oil in a kadai. Add jeera followed by chopped onion. Once the onions are fry ed, add in the grounded paste and saute for few min. Add rice and mix well. Season with salt.

Enjoy!!

Monday, July 25, 2016

JACKFRUIT IDLY ( PONSA IDLY )

These idlies are the most unique and delicious one. Its unique because jack fruit is a seasonal fruit and cannot make whenever needed. Ponsa idli is what we call them in konkani and also its the traditional Karnataka cuisine. It enhance the flavour and aroma of jack fruit so well. The colour also looks awesome. This is prepared with the addition of roasted rava, fresh grated coconut, jaggery with a touch of elachi flavour.Best way to make kids have Rava :) if there's any leftover idlies then, this tastes even more delicious and better if you shallow fry them in ghee on hot tawa.

INGREDIENTS.

11/2 Cup Ripe Jack fruit puree.

1 Plus Cup Roasted Rava (add more if consistency is watery)

3/4 Cup Grated Coconut ( white part)

3 to 4 tbsp Jaggery Syrup (according to the sweetness)

1 Elachi pd.

1 tsp Ghee.

Pinch of Salt.

METHOD

Grind jack fruit in a blender till its smooth. No need to add water as the rest of the ingredients have water content. Drop them into a bowl and slowly add rava and mix till its consistency becomes thick. add elachi powder. Make sure no lumps are formed. Grease idly mould with ghee. Pour the batter and steam for 15 to 20 min. Serve hot with ghee :)

Enjoy!!

Saturday, July 23, 2016

FRYED VEGGIES WITH PEPPERED SALMON AND BASA MASALA FILLET

I was soo lucky enough to get one of my favourite fish salmon and basa fillets after sooo many years :) Its great one pot meal at the same time healthy and filling.

INGREDIENTS FOR SALMON FRY

1 Piece of Salmon

Salt and pepper to taste

1 Half  of Lime.

Italian seasoning (Optional)

1 tsp Oil

INGREDIENTS FOR BASA MASALA FRY

2 Pieces of Basa Fillets

2 Tsp Chilli pd

1/2 tsp Turmeric pd

1 tsp Black pepper.

Pinch of Hing

Salt to taste.

Oil for making Paste.

1 tsp Oil

INGREDIENTS FOR FRYED VEGGIES.

1/2 Cup Broccoli florets

1/2 Cup Mushroom chopped

1 Small Capsicum.

4 to 5 Crushed Garlic cloves

Pinch of Red chilly flakes.

1 tsp Butter

1 tsp Oregano (OPTIONAL)

Salt and Pepper to taste.


METHOD

Marinate both the fishes given under ingredients one by one. Marinate at least for 30 min. Shallow fry them and keep it aside.
Meanwhile heat butter in a kadai. Add garlic then add in the veggies. Season with salt and pepper and cover them for about 4 to 5 min. Make sure veggies are not cooked fully, It should crunchy. Sprinkle them with oregano and chilly flakes.

For serving. Take a serving plate. Spread veggies spread and upon that place shallow fry ed salmon and basa fillets. Squeeze lime and serve hot.

Enjoy!!

Thursday, July 21, 2016

CHATPATA EGG PAKODAS

Egg pakodas are so easy and quick to make if you have ready boiled eggs.  Calories are high though its deep fry ed but I believe that one can treat oneself once in a while. Its chatpata because of chaat masala and the batter for deep fry is mixture of freshly crushed Indian spices. Its so tasty and perfect snack with coffee or tea. Specially for kids its a great snack killer :)


INGREDIENTS

4 Boiled Eggs

1 1/2 Cup Gram flour.

1/2 Rice flour

1 tsp Red chilly pd

1/2 tsp Turmeric pd

11/2 tsp Crushed Black pepper

1 tsp Ginger Garlic paste

2 tsp Chopped Curry leaves.

1/2 tsp Jeera pd

Pinch of Hing

Pinch of Cooking soda

Salt to taste.

3/4 Water or it needed more.

Oil for deep fry

METHOD

First cut eggs into 4 halves. Now make the batter adding all the ingredients one by one except oil. Check the seasoning. Make sure the batter is not very thin or thick. Heat oil in a kadai. Now take the slice of egg and dip them in batter using a spoon. Coat it evenly on all the sides and gently drop them in the hot oil. Deep fry them until golden brown on both the sides. Drain them on a kitchen tissue. Serve hot on a plate with a sprinkle of chaat masala on top :)

Enjoy!!

Tuesday, June 28, 2016

KELE GODDA UMMAN (BANANA SWEET CURRY)

Ambe umman (sweet mango curry) is a sweet konkani dish. So in this recipe, instead of mangoes, I used banana. The only difference I did was I used cornflour for making the gravy a bit thick. The sweetness was just perfect and the softness of the fruit is well cooked. It is very easy to make and very less time consuming.


INGREDIENTS

10 Yellow Bananas

1/2 Cup Jaggery

2 Dry Red Chillies

Few curry leaves.

1 tsp Mustard seeds

1/2 tsp Jeera

1 tsp Pepper pd

1 tsp Cornflour (optional)

Water as needed (according to the consistency)

1 tbsp Coconut oil

Pinch of salt.

METHOD
In a kadai, add oil mustard seeds. Once its splutter ,add jeera, curry leaves, and red chilly. Once its fryed add banana with pinch of salt. Once the fruit is cooked, add grated jaggery with required amount of water if required. If its too watery then add cornflour to adjust the thinckness. Bring to boil and switch off. Serve hot with meals.

Enjoy!!