BHARWA BHINDI

One of the most famous Punjabi cuisine is the Bharwa Bhindi. Its nothing but the ladyfingers stuffed with spices. This is simply irresistible bhindi recipe. It makes a lovely side dish with roties or paranthas.

INGREDIENTS

200 grams Bhindis

1 Onion.

2 tsp Red chilly pd.

1/4 tsp Turmeric pd.

2 tsp Coriander pd

1/2 tsp Amchur pd

1/4 tsp Garam masala.

1/4 Jeera pd.

Salt to taste.

1 tbsp Oil.

METHOD

Clean the bhindis. Remove both its ends. Make a slit and keep aside.

Mix all the dry masala adding little oil. Stuff those in bhindis and let it marinate for 15 min. If theres any leftover masala then reserve it for frying the veggie.

Heat oil in a non stick kadai. Add onion and fry till traslucent. Add the stuffed bhindis and cook covered on low flame. Stir in middle. Once its almost done add the leftover masala if any and give a quick stir. If u need extra crispy add extra oil and fry till the bhindis becomes tender crisp.

Serve hot with phulkas or roties.

Enjoy!!

CREAM OF GARLIC SOUP

This classic soup gets the double hit of creamy and roasted garlic flavour. Its delicious and one

 of the great cold weather comfort. The extra flavour of oregano plus roasted garlic gives

 a unique twist. Its a real treat for the garlic lovers.

INGREDIENTS

20 cloves of Garlic

1 Onion.

1 Potatoes.

1/2 Cup Milk.

3/4 Cup Cream.

1 Tbsp Butter.

1 Tsp Oregano.

Water as needed.

Salt and Pepper to taste.

METHOD

Heat butter and add 20 cloves of garlic and fry till it becomes brown...remove and keep it aside...in the same

 remaining pan, add 1 onions with salt and saute for 2 min then add 1 potatoes with half cup of milk and 

cream....cook well under low flames till potatoes becomes tender. Cool and grind the mixture along with the roasted

 garlic. Reserve few for garnishing....Add the grounded paste into a pan and adjust the consistency accordingly 

adding milk or water. Sprinkle oregano or freshly grounded pepper and serve hot..... Garnish with cream while 

serving :)

Enjoy!!

KANE MASALA FRY

I love fish like anything else.. Can skip my lunch and dinner only for having fish fry :) Well this is one among my favourites. Fish are less in fat and high in proteins. In this recipe, the marinated fish are shallow fried and then its mixed up in spicy, delicious tangy flavoured semi dry gravy.  Also this makes a special dish on special occasions.

INGREDIENTS FOR MARINATING FISH.

5 Kane fishes.

1 tsp Turmeric pd.

1 tsp Red chilly pd.

Salt to taste.

INGREDIENTS FOR GRINDING MASALA.

1 Onion.

1 Tomato.

5 Kashmiri chillies.

1 tsp Tamarind extract.

1/4 tsp Methi pd.

1 tbsp Ginger Garlic paste.

Salt.

INGREDIENTS FOR FRYING.

1 tbsp Coconut oil.

1 Onion.

Curry leaves.

METHOD.

Marinate the fish and allow to rest for half an hour. Grind the ingredients for masala given above. Now take a frying pan, add oil and fry the fishes till cooked on both the sides. Once done place them on plates. In same pan, add extra oil and add onions, curry leaves. Fry till the onions turn brown. Now add the grinding paste and fry well till the raw smell disappears. Put little water and bring them to boil. Season with salt. Place the fried fish carfully and turn so that all the masala are well coated. Once it turns into semi dry consistency, remove and serve hot hot.

Enjoy!!

RADISH MOONG DAL CURRY

A very quick and simple radish curry filled with lots of iron and fiber. Radishes are extremely low in calories and naturally fat free. It lowers cholesterol, regulates blood pressure and blood sugar levels. Most of the people don't like this veggies because of its pungent smell but i am sure the smell disappears when you guys try this yummy curry. Its perfect curry during fasting with mild flavours.

INGREDIENTS

2 Radish Chopped.

3/4 Cup Moong dal.

1 Big Tomato.

1 tbsp Grated Ginger.

1 tsp Mustard seeds.

1 tsp Jeera.

Few Curry leaves.

1/2 tsp Haldi.

1 tsp Red chilly pd.

1 1/2 Cup Water.

1 tbsp Oil.

Coriander leaves for garnish.

Salt to taste.

METHOD.

In a pressure cooker drop in chopped radish, tomato, cleaned moong dal, turmeric pd with salt and water and pressure cook for 10 to 15 min or until its cooked.

Later heat oil in a kadai, add mustard seeds and jeera and allow to splutter. Then add ginger,curry leaves, chilly pd and drop in the cooked radish moong dal mixture into the tadka with adequate amount of water. Garnish with coriander leaves and serve hot with roties or chapattis.

Enjoy !!

RONTOS

Rontos is the famous breakfast item for konkani's. Looks exactly like puri right but therez lots of difference in preparing it. Rontos is usually made with rice flourand it requires a presser to flatten it evenly. Make sure you place the ball between 2 plastic greased covers. We press it with the help of normal steel small plate ;) Infact this the item where you can also fry it previous night and can be served the next day mor for breakfast. It should be served with Daali toy. Its nothing but the tadka toor dal cooked along with potato chunks. It taste awesome with any kind of pickle on its side :)

INGREDIENTS.

2 Cups Rice flour.

2 tbsp Maida.

1 Plus Cup Water.

Salt to taste.

Oil for spreading.

Oil for deep fry.

METHOD.

First keep water for boiling. Meanwhile mix rice flour and salt in a bowl and keep aside.

Once water gets boiled, pour that into the flour and mix them nicly with the help of spatula. It will come to the stage of dough consistency. Allow it to rest for 15 min. Now grease ur palm and knead the dough.

Make into small ball. Place that ball on the greased plastic sheet and upon that cover with another greased plastic sheet and then flatten it using presser or might be with the small plate. Deep fry them until cooked on both the sides.

Serve with Daali toy and nonche :)

NUTTY LEMON RICE

Lemon rice one of the most popular rice recipe from South India. In this the steamed rice is mixed up with spiced lemon. The one I like the most is the crunchiness of peanuts on every bite is just awesome. Its very simple, refreshing and perfect to pack on a holiday trips.

INGREDIENTS

1 Cup Steamed yellow Rice.

1/4 Cup Peanuts.

1 tbsp plus half Lime juice.

1 tbsp Grated or Chopped Ginger.

1 Green chilly or Dried red chilly

11/2 tsp Mustard seeds.

1 tsp Urad dal.

1 tsp Channa dal.

Few Curry leaves.

Pinch of Hing

Salt to taste.

1 tbsp Oil.

METHOD.

Heat oil in a pan. Add mustard seeds. Then add urad dal and channa dal and fry till the dals becomes brown. Then put ginger,curry leaves, hing and green chilly followed by peanuts with salt. Saute it till u get a nice aroma and the ingredients are well fried. Add the steamed yellow rice and at last the lime juice. Cook on low heat for about 2 min. Serve hot

ENJOY!!

MANGO ICECREAM

My first trial of making mango icecream was a superhit. Infact it was a proud moment making homemade icecreams and to admire my family tasting the fresh tasty chill delight specially my kiddo :) Its very simple and quick to prepare but the only thing is its freezing time to set is long. I adopted this recipe from one of my fav chef Sanjeev kapoor ji. Make a note that the milk and cream used here is chill and sweetness can be added according to ur taste.

INGREDIENTS.

1 Cup Mango Puree. ( Alphonsa mango )

1 Cup Chilled Milk.

1 Cup Chilled Cream.

1 Cup Milk Powder.

1/2 Cup Powdered Sugar.

METHOD.

In a mixer, add all the ingredients one by one and blend for about 2 min or until it becomes smooth creamy paste. Immediatly keep the mixer for setting in a freezer. Makesure the vessel should be closed with a lid tightly inorder to avoid crystals. Freeze for atleast 2 hours. Then remove from the freezer and blend it again in a mixie. Repeat the same after every 1 hour for 2 times to make its extra creamy, smooth and fluffy icecreams. :)

Enjoy!!

CREAMY TOMATO CURRY

A simple and quick tomato curry which is very creamy and tasty with phulka or roties. A pleasant note for this curry is that it just need the common ingredients which is easily available at home any time :) I have added fresh cream at last for the creamy flavour and if you want to avoid that you can substitute with milk too.

INGREDIENTS

2 Onions.

2 Medium Tomatoes (ripe)

1 tsp Jeera.

2 tsp Red chilli pd.

1/2 tsp Turmeric pd.

1/2 tsp Garam masala (optional)

1/4 cup Fresh cream.

1 Sprig of Curry leaves

1 tbsp Coconut oil

Salt to taste.

METHOD.

Heat oil in a pan. Add jeera and onion. Sprinkle some salt on top so that the onions get cooked faster. Add curry leaves followed by tomatoes. Fry it till it becomes mushy and oil starts coming out of the mixture. Now add the chilli pd, turmeric and garam masala. Saute for 2 min. Drop in fresh cream and remove from flame. Garnish with fresh coriander leaves and drizzle som cream on top and serve hot with chappati or naan.

ENJOY!!

SPICY SOYA MASALA

Soya chunks is an excellent source of protein and rich in vitamin B. I make it a point to include this on my diet :) Though it does not have its own flavour, but has the power to absorb the flavouring when it is mixed with the gravy. Whenever I feel like having non veg or whenever I crave to have when the meat is not at home, I satisfy my taste buds preparing such curries :) because it is known to be synonyms for vegetable meat. Now coming back with recipe, it is a simple and healthy dish where cooked soya are added to the freshly Indian spices, onion and tomato. This yummy and pleasantly spicy curry makes a perfect side dish with chapati or paratha or naan,

INGREDIENTS

1 Cup Cooked Soya.

2 Onions.

2 Medium Tomatoes.

1 tbsp Ginger Garlic paste.

1/2 tsp Turmeric pd.

2 tsp Red chilly pd.

1 tsp Coriander pd.

1 1/2 tsp Kitchen king Masala.

1/2 tsp Jeera.

1 tbsp Butter.

1/4 Cup Milk.

Coriander leaves for garnish.

Salt to taste.

Water as needed.

METHOD.

Cook the soya according to the instruction given on the pack. Once its done keep aside on a plate. If the soya is big enough, then u can even cut into two and keep.

Heat butter. Add onions and saute till its slight brown. Add ginger garlic paste and fry. Next drop in tomatoes and all the spice powder given above. Saute nicely till the raw smell disappears. Allow the mixture to cool and later grind into smooth paste. Heat butter and jeera. Pour in the masala and fry again for about 2 min. Add milk and adequate amount of water and bring it to boil. Drop the cooked soya and saute till it is covered with all the masala. Cover with lid and sim for about 1 min. Garnish with coriander leaves and serve hot with roties or naan.

Enjoy!!

SCRAMBLED EGG WITH CHICKEN SAUSAGE

A simple and elegant combo of egg and chicken sausage is yum. Addition of spring onion gives a nice crunch as well as nice green look to the dish :). Its goes well with Chinese noodles or with fried rice.

INGREDIENTS

2 Eggs.

1 Chicken sausage.

1 Small Onion.

2 Sprin of Spring Onions.

1 tbsp Milk or Cream.

2 tsp Oil or Butter.

1 tsp Jeera

Salt and Pepper to taste.

METHOD.

Break the eggs into a bowl. Beat it well till fluffy. Add milk, salt and pepper and mix well. Slice the sausage just like the one shown in the pic. Now heat 1 tsp of oil and saute those pieces till brown. Keep it aside. Cut the spring onion into lengthy wise and keep aside.

Heat oil in a pan. Add jeera and onion. Fry till it becomes brown. The drop the egg mixture and scrambled it well till it gets cooked. Add the fried sausage and spring onions. Saute for abt 2 min and remove. Serve hot.

Enjoy!!

CRISPY BHENDI

Most of the people love bhendi's specially kids. When it comes on fried item nothing to say as everyone just dig into it. Here I have a crispy bhendi which gives you not only a nice crunchy but also a mix of different flavours of Indian spices. Its delicious dish, super easy to make and can be whipped up fast. A very good combo with a simple steamed rice and dal. Its my daughter's fav item. :)

INGREDIENTS

10 to 12 -  Bhendi's

2 tsp - Chilli pd.

1/2 tsp - Turmeric pd.

1 tbsp - Rice flour.

2 tbsp - Gram flour.

Pinch of Hing.

Pinch of Amchur pd.

Salt to taste.

1 tbsp Water.

Oil for deep fry.

Method.

Clean the bhendi and slit it into two and cut them into medium lengh wise. Mix all the ingredients except oil and marinate them for about 15 to 20 min. Heat oil in a kadai and deep them fry until crisp. Serve hot hot with meals.

ENJOY!!

RAAGI IDIAPPAM

As we all know Raagi is a highly nutritional food rich in fibre, proteins and minerals. It is  a great source to extract energy. It is said to be very good for diabetic patients too. Now coming back to the recipe, normally we all make idiappam with rice flour. But this time I tried making with raagi which made me felt so happy. Happy that I could incorporate healthy ingredients with one of our special dish. Make sure to roast raagi powder for few sec to that it does not become too sticky. Do try this healthy version guys and let me know :)

INGREDIENTS

1 Cup Raagi powder.

2 tbsp Rice powder.

1 tsp Oil.

Water as needed.

Salt to taste.

METHOD.

Sieve the raagi powder. Heat a kadai and dry fry the powder for about 2 min.

In a bowl add the raagi flour, rice flour, oil and salt and mix. Meanwhile heat nearly 2 cups of water for boiling. Pour little by little into the mixing flour and knead into a soft dough. Cover and keep for around 10 min. Grease idly plates and  idiyapam maker.  Fill it with a portion of dough and Spin the string maker. Stack the plates and steam for about 7 to 8 min.

Remove them and serve hot with channa masala or Batate song or Stew.

Enjoy!!

PALAK EGG SALAD

A chunky refreshing spinach and egg salad with a dressing of simple mayonnaise is just perfect. Its creamy, classic and delicious that anyone can have as a snack or appetizer. The key ingredient is the greens which I adore to add into my bowl with a dash of Italian seasoning or simple with salt and pepper. Though its a salad, any veggies or fruits or nuts can be added as it tastes heavenly. Do add Walnuts and Peanuts for crunchy salad. You would just love the bites.

INGREDIENTS

2 Hard boiled Eggs.

1 Cup Chopped Palak leaves or Baby spinach.

1/2 Cup Steamed Carrots and Potatoes.

5 Plus Tbsp of Mayonnaise. (more or less according to ur taste)

1/2 tsp of Italian seasoning. ( optional )

Salt and Pepper to taste.

Chopped Walnuts.

METHOD

Chop the eggs into small pieces. Roughly chop palak leaves.

In a mixing bowl add eggs, spinach, steamed veggies followed by mayonnaise. Mix it well with a sprinkle of salt and pepper or Italian seasoning or herbs. At the time of serving top it up with nuts.

Enjoy!!

ORANGE KHEER

A simple, delicious fresh kheer with oranges is one of the unique kheer I have ever had. This can be prepared during fasting time. It can be flavoured with different ingredients like cardamons, saffron and dry fruits. But I like to keep it simple only with flavour of the fruit. As we all know oranges are citric fruit, the main point to be noted is whenever you use citric fruit,  it should not be added when the mixture is hot. So do remember, only after cooking it completely it should be added at last.

INGREDIENTS.

1 Cup Orange segments.

1 Liter milk

Half tin of Milk made.

2 tsp Sugar.

1 tbsp Cornflour paste. ( optional )

Pinch of Cardamom pd ( optional )

METHOD.

Peel and remove the seeds and skin of oranges just show on the below pic.

Drop in milk and sugar in a pressure cooker. Once the milk gets boiled, close the lid and put whistle and sim it for half an hour. This process thickens the milk and gives u a nice condensed flavour.

Once the pressure is gone, add the mixture into big non stick pan. Add milk made and stir on for 3 min continuously. If u need the milk to thickens more add cornflour paste and stir. Remove from the flame and allow to cool completely.

Once cooled add the orange segments and mix well. Refrigerate and serve cool.

Enjoy !!

LOTUS SEED KHEER ( PHOOL MAKHANA KHEER )

Whenever I visit supermarket, I surly have a look at makhana but never dared to tried that. But this time, when I went on my vacation to mumbai, I gave it a try :) which made me surprised why did I wasted such a long years for not using such a yummy ingredient? It was fab and something different from daily old payasam or kheer.

Makhana is rich in protein,calcium and have significant medicinal value. When its cooked in creamy milk it becomes very soft and just melts in mouth. This kheer is offen prepared during navarathri festival and also specially made for fasting days.

INGREDIENTS

2 plus 1/4 Cup Lotus seeds

1 Liter Milk.

1/2 Cup Sugar or more.

1/4 Cup water.

1 tsp Cardamom pd.

3 tbsp Ghee.

Dry Fruits.

METHOD.

In a pressure cooker, add milk, water and sugar. Once it gets boiled, Put whistle and sim for about half and hour. This method thickens milk, changes the colour and gives you nice condensed flavour. Keep it aside.

I an pan, add 2 tbsp of ghee and fry the seeds till its crunchy and crisp. Allow them to cool. Keep half of the fried seeds as a whole and grind the remaining seeds coarsely in a mixer.

Heat 1 tbsp of ghee, fry the dry fruits and keep them aside. In a same pan add the pressured mil. Bring them to boil for about 10 min so that it gets reduced a bit. Add both the fried lotus seeds and coarsely grinded lotus seeds and saute for another 10 min. This stage the consistency will thicken. Remove from flame and Sprinkle cardamom pd and top with fried dry friuits and serve hot.

Enjoy!!

BHINDI MASALA

Bhindi masala is a delicious Indian curry served with chapatti's or roties. Its taste fab when the fried okra are mixed with the spices and with the richness of cashew paste. I love this curry as a stuffing for chapatti rolls.

INGREDIENTS

200 grams Bhindi.

1 Onion.

2 Tomato (medium size)

6 to 7 Cashew paste.(soak in milk and grind)

1 tbsp Ginger Garlic paste.

2 tsp Red chilly pd (kashmiri chilly pd)

1/2 tsp Turmeric pd.

1 tsp Coriander pd.

2 tsp Garam masala

Pinch of Amchur powder.

1/2 tsp Cumin seeds.

1 tbsp Cream (optional)

Water as per needed. ( depends on gravy or dry type)

3 tbsp Oil.

Salt to taste.

METHOD

Clean the bhindi. Pat it dry. Cut of it head and tail and slit in the middle. Heat 2 tbsp of oil in a kadai. Arrange the bhindi and fry them till its well cooked and gives a shiny look. Keep them aside.

Heat oil in a same pan. Add cumin seeds and ginger garlic paste. Fry them it the raw smell disappears. Add onions and fry them till it becomes translucent. Add all the spice pd except amchur powder. Then drop in tomatoes and saute for a min. Fry them until all the moisture is absorbed and oil slightly oozes out.  Add adequate amount of water and bring them to boil. Once the gravy is done, add the fried bhindi's and cashew paste. Season with salt.  Sim for a couple of min and garnish with coriander leaves and sprinkle amchur pd, and cream if needed on top and serve hot.

Enjoy!!

HOME MADE MEDICINE

Its rainy season now. So taught of posting something interesting and unique one which is very useful during this season. Yes a home made medicine which is good and effective for both adults and kids. The main ingredient for this is the Tulsi. Tulsi or holy basil is one of the most reverted plant in Hinduism which is easy to grow on a windowsill. People use this herb for cooking purpose which gives you a nice and strong  flavour. It has the medicinal purpose which helps to relieve stomach ace, stress relief and many more and is very good for cough  if having with a drop of honey. Not only this, most of the people use the fresh leaves to rub on a mosquito bites to relieve discomforts.

Now coming back with the post, therez one more leaves named ''Panikoorka'' which is also the natural herb used specifically for kids who has stomach ace or intestinal worms. Its very good for treat chest conjection, people suffering from asthma, for cold, cough etc etc. I remember on my childhood days, my mom used to make Panikoorka fritters as a evening snacks. But I have very rarly as I dont used to like its smell :( ........Now being a mom, I wanted my kid to have as its very good for the health with lots of medicinal value in it. Happy to say my kid have it if I say its good for ur health. :) :)

I prepare this most of the time when my kid suffers from cold and cough. In fact she loves to have offen as its sweet and of attractive colour :). If u have ready fresh leaves available then do try this once because it acts very fast to boost the immune system. Therez no exact measurement for this. Can add more or less accordingly.

INGREDIENTS.

Handful of Tulsi.

3 Leaves of Panikoorki.

Small piece of Ginger.

Pinch of ajwain.

Honey as per taste.

Drop of lime juice.

Water just to grind

METHOD.

Grind all the ingredients except honey. Strain it in a bowl. Add honey and lime juice. Have 2 tsp of this mix 4 to 5 times a day. Continue having for 2 days and see the positive reaction.

Enjoy!!

SHAHI ALOO MASALA

The word Shahi means Royal. Yes, its the most popular Mughlai dish prepared with cashew nuts plus the addition of main ingredient. My daughter just loves the gravy when its mixed up with cream, cashew nut paste plus milk ..u know all rich ingredients ;)...Most of the time very rarely I make shahi paneer but this time I taught of substituting paneer with potatoes which was equally tasting good. Ready in no time and hard to resist. Do try this royal rich curry and would act as a best combo with roties and pulao.

INGREDIENTS

1 Cup Boiled Potatoes.

2 Onions.

1 tsp Ginger Garlic paste.

1 Green Chilly.

20 Grams Cashew nuts.

1/4 Cup Yogurt.

2 Cloves

1 inch Cinnamon.

1 Star anise.

Pinch of Garam masala.

1/4 Cup Fresh cream.

Pinch of Cardamom pd.

1/4 Cup Milk.

Salt and Pepper to taste.

1 tsp Oil.

Coriander leaves for garnish.

METHOD.

Soak cashew nuts in 1/4 cup of warm milk for about 20 25 min and grind it into smooth paste. Keep it aside.

Cut boiled potatoes into small pieces. Deep fry or shallow fry those pieces adding 2 tbsp of oil in a kadai and keep it aside.

Cut the onion into chunks and boil into water till the pieces becomes tender. After it gets cooled, drain the water and grind the onions with green chilly into smooth paste.

Heat oil in a kadai. Add the whole masala and fry for a min. Then add ginger garlic paste and onion paste till the raw smell disappears. Then add cashew nuts paste and cook them under low flame.

Add yogurt , garam masala and fried potatoes. Season with salt and pepper. Now you could c the gravy becomes thick. Cook for a min till everything is mixed up. Add water if needed.

At the time of removing from flame, drop in fresh cream and sprinkle with some cardamom pd. Garnish with coriander leaves.

Serve hot with roties,naan or pulao. I like to add extra cream as a topping :)

CARAMELIZED PINEAPPLE CHUNKS

Pineapples are just all time favourites of our family. We try making different sort of recipes out of it. The simple most tastiest goodies among is the ''Caramalised Pineapple''. Caramelized is nothing but melting sugar until it becomes caramel liquid. Can have any time as you prefer though its quick to make cum delicious. Here I have posted 2 different pic which is of same method but of different size. That's up to ur choices :). In the first pic I have fried the chunks in a kadai where as in second I grilled the pieces then mixed up into caramelized sugar. May be whatever the method is, the taste remains the same. Yummy :) :)

INGREDIENTS

1 Cup Pineapple ( Chopped or sliced one as shown in pic)

1/2 Cup Sugar or less ( Depends on sweetness of the fruit)

2 tbsp of Water.

A drop of Lime juice.

Pinch of Cardamom pd. (optional)

1 tsp Ghee.

METHOD

In a non stick pan put ghee, add and fry the pineapple chunks till slight brown. It might take 10 to 12 min nearly under low flame. Keep it aside.

In the same pan, add sugar and water. Bring the mixture to boil without stirring. Then lower the heat and cont boiling. As the colour changes, stir so that the caramel colour is evenly cooked. Make sure you don't cook it for long as it would turn into dark and becomes hard. Soon as the colour changes, drop in the fried pineapple chunks and sprinkle with cardamom pd. Turn off the heat and remove.

Serve on a plate and drizzle with lime juice. Can also garnish with strawberry jam :)

CHICKEN KOLHAPURI

Chicken Kolhapuri is an exotic dish from the city of kolhapur. It is a classic spicy chicken recipe for the chicken lovers if they love the traditional taste of maharastrian recipe. This is acutally made using a special fragrant dry masala named Goda masala which is very aromatic mixture of spice and a base for most of maharastrian curries and dal.  A teaspoon of this masala in any dish just brighents the whole dish.

INGREDIENTS FOR MARINATING CHICKEN

500 Grams Chicken.

2 tbsp Yogurt.

2 tbsp Red chilli pd

1 tsp Turmeric pd.

1 tbsp Ginger garlic paste.

Salt to taste.

3 tbsp Goda masala.

INGREDIENTS FOR GRAVY.

2 Onions.

3/4 Cup Tomato Puree.

1 tsp Ginger garlic paste.

1/2 Cup Coconut milk.

1/2 Cup Coriander leaves.

INGREDIENTS FOR GODA MASALA.

11/2 tsp Cumin seeds

1/2 tsp Fennel seeds.

4 Cardamoms.

8 to 10 Cloves

1 Blade Mace.

6" stick Cinnamon.

3 tsp Black pepper.

3/4 Cup Coriander seeds.

5 Whole red chillies.

1/4 Cup Kopra. (dry coconut)

1 Star anise.

1 tsp Sesame seeds.

Pinch of Hing

1 tsp Oil.

METHOD

Roast all the ingredients in 1 tsp of oil  for goda masala and grind into fine powder. Store it in an air tight container and it remains fresh and good nearly for a month.

Marinate chicken with the ingredients given above.

Heat oil in a pan and saute ginger garlic paste followed by onions. When the onions turns golden brown, switch off the flame and allow it to cool. Blend half of fried onions along with coriander leaves into smooth paste.

Heat oil in a kadai, add the marinated chicken and fry for a min. Remove and keep them aside. In a same remaining oil, add the half of fried onions, grounded onion paste, tomato puree and cook till the gravy thickens. Add the fried chicken pieces along with the remaining masala and cook for about 10 to 15 Min's. Once the chicken gets cooked add coconut milk and garnish with coriander leaves.

Enjoy!!

SWEET POTATO BONDA

Just as the normal potato bondas we make at home, I tried preparing the same out of sweet potatoes which came out so well. Crispy on outside and soft inside. Perfect snack during rainy season :)

INGREDIENTS FOR THE FILLING.

2 Sweet potatos (boiled)

1 tsp Mustard seeds.

2 tsp Urad dal.

1 tbsp Grated Ginger.

2 Green chilly

1 tbsp Chopped Curry leaves.

Pinch of Turmeric pd.

Salt to taste.

1 tbsp Coconut oil.

Oil for deep fry.

INGREDIENTS FOR BATTER.

1 1/2 Cup Gram flour.

2 tbsp Rice flour.

2 tsp Chilli pd.

Pinch of Hing.

Pinch of Cooking soda.

Salt to taste.

Water as needed.

METHOD.

Heat oil in a kadai. Drop in mustard seeds and allow them to dance in the oil. :) Add urad dal and fry till the dal turns slight brown followed by ginger. Then add the curry leaves and green chilly and fry until chilly turns slight crisp. Now add the turmeric powder and finally the boiled mashed sweet potato. Season them with salt and mix well. Remove from fire and allow them to cool. Make sure its not soggy or loose. Shape them into round small balls and keep aside. Meanwhile prepare the batter adding all the ingredients as mentioned above. The batter consistency should be slightly thicker than the idly batter.

Heat oil in kadai for deep frying. When the oil becomes hot, dip the potato balls into batter and slide them carefully into the hot oil. Turn them after a couple of minutes and keep on turning very carefully till the bondas turns slight brown in colour.

Serve hot with green chutney or tomato sauce.

Enjoy!!

APPLE BEETROOT MILKSHAKE

Beets are excellent and versatile veggie that can be used in making both savoury and sweet dishes. Here I tried something different drink with beets plus a fruit (apple) which makes a very good, healthy, refreshing drink which would be always an ideal choices better than soft drinks. Additional of milk and dates gives you a creamy texture which is just perfect to have. Always opt for other alternatives when the kid is really stubborn towards milk.  This is the best way to serve ur kids with all essential nutrients and vitamins to make them strong and healthy :)

INGREDIENTS

1 Medium Grated Beets.

1 Apple.

2 Cups of Chilled Milk.

5 Seedless Dates.

METHOD

Boil grated beets and dates adding half cup milk for about 8 to 10 min. Let it cool.

Now grind the beets mixture along with the remaining milk, apple chunks and blend them adding milk in between.

Strain and serve cold.

Enjoy!!

MANGO PANNACOTTA

Mango Pannacotta is an Traditional Italian dessert. It is generally made by simmering together some milk, cream, sugar with lemon grass and kept for set as a  first layer and the very next, similar to the cream process, adding fresh mango puree with lemon grass and refrigerate until its set. Its looks even more attractive when finally its topped with different tropical fruits :) The best way to have fruits along :) All I could tell is its fresh and classy and no doubt both adults and kids would fall in love with it ;) I was tempted to make when I saw the pics posted in facebook by my best pal, my blogger friend ''Aparna'' from Aps Kitchen :) Thanks apoo for sharing such an awesome mango delight :)

 For the recipe click Here .. 

BEETROOT RICE

Beetroot rice are very delicious and simple to prepare. The addition of grated beets with onions and spices gives a nice flavour to a dish. Its very good and healthy for kids lunch box too. I prepare weekly once and my kid loves to have with  plain yogurt.

INGREDIENT.

1 Cup Steamed Rice. ( I add a pinch of turmeric pd too while cooking rice)

1/2 Cup Grated beets.

1 Onion.

1 tsp Ginger garlic paste.

1/2 tsp Chilli pd.

1/2 tsp Garam masala.

1 tbsp Butter.

Salt to taste.

METHOD.

Heat butter in a pan. Saute onion followed by ginger garlic paste. Fry till the onions becomes brown. Then add chilli pd and garam masala and stir. Add grated beetroot and stir for a while till its half cooked. Season with salt. Once the mixture is done, add the turmeric flavoured steam rice and give it a nice stir.

Enjoy!!

SABUDANA VADA

''Sabudana vada's'' are the crispy, crunchy evening snack from Maharashtra  and it is served with spicy delicious green chutney.  Infact it is a street food in Mumbai and many vendors sell this.Usually i am not a great fan of sabudana. I don't know y am not liking it mainly when I think of its khichidi. I never dare to eat nor prepare. But u know, I use them as a main ingredient for thickening purpose when it comes for payasam etc etc. And now I was on keen interest trying out these sabudana vadas, which made me surprise. Yes I really liked them. :) so do my little gal.

INGREDIENTS.

1 Cup Sabudana.

2 Medium Potatoes ( boiled and mashed.)

1 Onion.

1/2 plus Coarsely Grounded Peanuts.

Handful of Coriander leaves.

2 Green chillies.

1/2 grated Ginger.

Pinch of Amchur pd or Lime juice.

Salt to taste.

Oil for deep frying.

 METHOD

Soak the sabudana into warm water for about 5 to 6 hours. It will puff up. Later drain off excess

water and keep aside. Drop the sabudana into a bowl and add all the ingredients one by one except

oil. Mix thoroughly. Divide the mixture into small balls and flatten them. Heat sufficient oil into a pan

and deep fry them until golden brown. Serve hot with green chutney.

Enjoy!!

FLAVOURED YOGURT CRUNCH

This delight is a super treat for people and kids those who loves flavoured yogurts. There are many flavours thesdays easily available at supermarkets. So more than having as it is, my mom tried this easy and quick new version that satisfy our taste bud :) In fact its healthy way to get more fruits and calcium into our diet. Even homemade flavoured yogurt is also fine. And for crunchiness therez an addiction of one more interesting ingredient ie MUESLI  NUTTY  CRUNCHY which has dry fruits in it plus the goodness of multi grains, and high in fibre and proteins.

 It is a decadent dessert that is loved by all. Theres no exact measurement for this recipe. Can make it accordingly as u like or accordingly to ur kids liking

 

.

2 Different flavoured yogurt (i used blueberry and litchi)

1 mini packet Muesli.

Strawberry jam.

METHOD

In a serving glass, layer first with blueberry yogurt. Upon that, sprinkle some museli and then jam. Evenly add the other flavoured litchi yogurt on top. Repeat the layers if needed and lastly top with strawberry jam.

ENJOY!!

PINEAPPLE MENASKA

Pineapples is undoubtedly my fav fruit. This is one of my unique dish I have ever tasted. 'Pineapple menaska'  its one of the simplest and flavourful dish with the combination of spicy, sweet and tangy in taste. I have also noticed that in karnataka, it is served during  family get together or at wedding ceremony too. U must be all waiting for the ingredients so heres it is

INGREDIENTS

1 cup Cubed pineapple pieces.

1/4 Cup Coconut grated.

3 Cube of Jaggery. Or as per ur sweetness.

4 Kashmiri red chillies.

1/2 tsp Coriander seeds.

2 tsp Urad dal.

1/2 tsp Sesame seeds.

1 tsp Tamarind extract.

1 tsp Oil.

Salt to taste.

Water as needed.

FOR SEASONING.

1 tbsp Oil.

1 tsp Mustard seeds.

Few curry leaves.

METHOD.

Heat 1 tsp oil of pan. Roast red chilly, sesame seeds, urad dal and coriander seeds separately and grind all together with grated coconut and keep it side.

Boil chopped pineapple pieces with salt and water. When it gets cooked up, add the grounded masala and jaggery and make it a boil adding tamarind extract too. Add water according to ur consistency. Remove and serve them into a bowl. Season them with mustard and curry leaves
on top and serve hot hot.

ENJOY!!