CORN EGG PUFFS

Puffs is a perfect party recipe. It acts as a best snack either in the form of veggie or chicken or egg etc etc. It can be frozen and can be baked later. Good thing about this is you could fill any of your filling you like. I have made using egg and corns which my family loves alot. Puff sheets can be easily available in supermarkets. If not, can be of homemade puff sheets too. Will be back soon with the  recipe :)

INGREDIENTS

Ready made Puff sheets

2 Boiled eggs

1 Egg for brushing

2 Chopped Onions

1/2 Cup Frozen corns

1 tbsp Ginger Garlic paste

1 tsp Jeera

1 tsp Red chilly pd

1/2 tsp Turmeric pd

2 tsp Kitchen King masala

Pinch of Amchur pd

1 tsp Lime juice

Coriander leaves for garnish

2 tsp Oil

Salt to taste

METHOD
Heat oil in pan. Add jeera and onion. Fry till it turns golden brown. Add ginger garlic paste and saute for few sec. Add all the powders followed by frozen corn. Season with salt and amchur powder. Finally add coriander leaves and lime juice and mix well again. Keep it aside.
In a plate slice the eggs and keep it aside.
Now take one puff sheet and roll them. Cut into halves. (Depends on how much bigger size you need)Take one half sheet and fill the corn mixture  in the center and place one egg slice upon that. Fold over and place them on the greased baking tray. Repeat the same with the remaining sheets.
Meanwhile break the egg in a bowl and mix it well. Brush the egg mixture all over the puffs and bake them under 200 degree preheated oven for 35 to 40 min.

ENJOY!!

BATATE PEEJ UPKARI

This is the simple and easy dish that I tasted at my friends home. The bites of coconut and the spice from chillies taste amazing. It acts a best side dish with Konkani meals :) Simple as it can get and taste divine. Its the secret ingredient 'Hing' that makes these potatoes taste flavourful.

INGREDIENTS

3 Boiled Potatoes

1/4 Cup Grated Coconuts

3 Green chillies

1 Dry Red Chilly

Big Pinch of Hing

1/4 Cup Water

Few Curry leaves

1 tbsp Coconut oil

2 tsp Mustard seeds

1 tsp Jeera

Salt to taste.

METHOD
Semi crush the boiled potatoes and keep it aside. Heat oil in a pan, Add mustard seeds , jeera and curry leaves. Then add green chilly and red chilly and fry them for few sec. Add water and bring them to boil. Then add the potatoes , salt and mix well. Cover with a lid and leave them for at least 2 min. Lastly add the grated coconut and a big pinch of hing. Remove from flame.

Serve hot

ENJOY!!

BAKED CHICKEN PASTA IN CREAMY WHITE SAUSE

Baked melted cheesy pasta combined with veggie or meat is just comfort food at its best.  I just love the flavour of Italian cuisine as it has a mix of herbs and of course the cheese which tastes cheeeesy ;)You can add any type of veggie or meat for this dish. Here I have stored white sauce in advance so that the preparation could finish up in jiffy. The refrigerated white sauce probably stays fresh for 2 weeks :) You can involve ur kids for layering :)

INGREDIENTS FOR WHITE SAUCE

4 tbsp Butter

2 tbsp Maida

2 Cups Milk

2 Cheese slice

Pinch of Salt

Pinch of Pepper pd

OTHER INGREDIENTS

1 Cup Cooked Pasta

3 Chicken Sausages

1/4 Cup Mushrooms

1 tbsp Oregano

2 tsp Red chilly flakes

Grated Mozzarella cheese

METHOD.
To make white sauce, heat a non stick pan adding butter. Make sure to keep the flame on low. Add maida and cook it till the raw flavour goes out. Add milk slowly and keep stirring the mixture in order to avoid lumps. Once the sauce becomes thick, add the cheese and mix well till the cheese melts. Season with salt and pepper. Remove from flame.
Heat butter in a kadai, and fry mushrooms and chopped chicken sausage till it becomes brown.
Now preheat the oven for 180 degree. Take a baking bowl. Arrange half of boiled pasta and above that half of mushroom and chicken sausage fry. Next layer them with white sauce and grated cheese.

Repeat the same layer again and end up added lots of cheese. Sprinkle with oregano and chilly flakes on top.

Bake them under 200 degree for 30 min or until the cheese melts on top.
Serve hot

ENJOY!!

STUFFED BRINJAL FRY (ANDHRA STYLE)

This is the Andhra style stuffed brinjal fry, that I grabbed from the site indianhealthyrecipe.com. The ingredients mentioned are so simple and so easy to prepare in jiffy. As said in the recipe, its true that the addition of peanuts and sesame seeds gives a unique flavour and taste to the veggie. Do try this at home for sure. Thanks so much for sharing such a wonderful taste recipe.

For the recipe please click here

For a twist and making it very more special for my kid, this is what I did ;)
As soon as I removed the fryed masala brinjals from the cooking pan, I stuffed some grated mozzarella cheese which got melted up automatically and tastes cheesy masala brinjal fry. My daughter loved them like anything :) Its a must recipe guys so do give it a try :)

Serve hot.

ENJOY!!

AMBADI PACHADI

Ambadi in Konkani is nothing but Hog plums where coastal Karnataka people love this sour fruit. They are hard and fibrous. Its leaves and fruit is used for the treatment for stomach ace, swollen joints, curing cold and cough and many more. NOTE : Avoid using hog plums during pregnancy and breastfeeding.
We use this for making gasshi or pachadi as it acts best as a souring agent and tastes super delicious with steamed rice.

INGREDIENTS

4 to 5 Ambadi (hog plums)

2 tsp Mustard seeds

1 tsp Jeera

2 Dry red chilly

Pinch of Hing

Few Curry leaves.

1 Cup Water. (as required)

1/2 Cup Thick Curd

Salt to taste

1 tbsp Coconut oil

INGREDIENTS FOR GRINDING.

1/2 cup + 2 tbsp Grated Coconut

3 Fried Dried Red chillies (roasted in little oil)

1 tsp Fried Coriander seeds (roasted in little oil)

1 tsp Turmeric powder

1 tsp Rice flour

Water as required.

METHOD
First clean and wash the ambadies. Crush them using kitchen stone lightly. In a kadai, add the crushed hog plums with water and allow to cook for about 10 to 15 min. Meanwhile grind the ingredients given above adding required amount of water into a smooth paste. Once the ambadi's are cooked, add the grounded coconut mixture and mix well.  Add more or less water accordingly. Boil and remove from flame. Now for tadka, heat coconut oil in a small pan, add mustard seeds, jeera hing, red chilly and curry leaves. Pour the mixture on gravy. Lastly add thick curd and mix well.
Serve hot with steamed rice.

Enjoy!!

CHOCOLATE BOWL

This is a must try guys. My hubby tried this creative chocolate bowls made from ballons. I filled each with cake slice and fresh pineapple slices. You could also serve with  icecream scoops too. Not only kids but also adults would adore these chocolaty dessert. These goodies are always better anytime when you could eat the bowl ;)

NOTE: You can make these bowls look attractive by dipped the top of the ready chocolate bowls into the melted chocolate and then pressing them into sprinkles. I wanted to try that but i did not had enough sprinkles for that. So do try these and let me know the results ;)

For the instruction and for the video we referred  Here. 

ENJOY!!

CHUTNEY WHEAT DOSA

This is an awesome way to finish it up leftover chutney if any. It tastes so good that we can have hot dosa as it is though it has salt and seasoning in it. I prefer having it with pickle ;) For a extra bite and crunch, you can add even finely chopped onions. Though mine was onion chutney, there was no need to add fresh onion.
Mixed up with wheat flour makes a good healthy breakfast.

INGREDIENTS

1/4 Cup Leftover Chutney

1/2 Cup Wheat flour

2 tbsp Rice flour

1 tbsp Chopped Onion(optional)

1 Green chilly

1 tsp Jeera.

Salt to taste

Water as needed

Oil for drizzling on dosa.

METHOD
In a bowl, mix all the ingredients except oil and make a thin running batter. Make sure there's no lumps.
Heat tawa and spread dosa evenly. Drizzle some oil towards the sides. Flip and cook on both the sides.
Serve hot with pickle.

ENJOY!!

CHEESY SOYA IN CAPSICUM CUPS

Cheese filled snacks are liked not only by kids but also adults who loves to have dairy products. My family is crazy of milk products and when it comes to cheese they will adore like anything. On my today's recipe I prepared soya masala which is filled on the bed of capsicum and is topped with cheese. This tastes super awesome and is the best ever filling snack. Instead of soya, you can add any type of ingredient or leftover veggies as well.

INGREDIENTS

1 Capsicum

1/2 Cup Cooked soya

1 Pearl Onion

1/4 tsp Ginger Garlic paste

Pinch of Pepper pd

Salt to taste

1 tsp Butter.

Handful of Grated Cheese.

METHOD

Cut the cleaned capsicum veggie and discard the seeds. Sprinkle some salt and place them on a baking sheet. Heat butter in a oil and fry the onion for few seconds. Then add ginger garlic paste and saute till the raw smell disappears. Add pepper powder and remove from flame. Let it cool down for 5 min. Now fill the soya in the capsicum cups and garnish with grated cheese. Bake them at 180 degree for 10 min.

Serve hot.

ENJOY!!

IDLY CHILLY FRY

Best way to end up leftover idlies by making it chilly fry which acts as a best crunchy munchy snack with a cup of tea or coffee. According to your taste buds, can increase or decrease the amount of chilly powder. So do try try and enjoy this chilly delight :)

NOTE: Before deep frying the idlies, make sure you refrigerate them for few hours so that they don't break in oil.

INGREDIENTS

Leftover idlies

Oil for deep fry.

INGREDIENTS FOR MAKING MASALA

Chilly powder

Hing

Salt to taste.

METHOD
Combine the masala into a bowl and keep it aside. Slice the idlies into long medium FINGER SHAPE pieces. Deep fry them until slight brown or till it becomes crunchy. Drain them on tissue pap per and put them in a bowl. Sprinkle the masala on top and toss them well till the masala is well coated on all sides.

Serve hot

ENJOY!!

EGG PEPPER MASALA

The most simplest, and easiest dry masala which does not need much ingredients and can be prepared in jiffy. Here the eggs are spiced up with pepper powder with some Indian spices which acts as a best combi with pulav and chappati. No doubt it will be treat for the egg lovers who loves to have something spicy and hot ;)

INGREDIENTS

2 Hard boiled Eggs.

2 Onions

1 tsp Fennel seed

1 tbsp Crushed Pepper (can add more or less )

1 tbsp Ginger garlic paste.

2 Green chilly

1/2 tsp Turmeric pd

1 tsp Garam masala

Few Curry leaves.

2 tsp Dark Soya sauce.

1 tbsp Oil

Salt to taste.

METHOD
Cut the eggs into medium chunks and keep itside. Heat oil in a pan. Add fennel seeds and fry till u get a nice aroma. Drop in onions and fry till translucent followed by ginger garlic paste, green chilly, curry leaves with some salt. Once its raw smell disappears, and the onions turns golden brown and turmeric pd and garam masala powder. Saute for few min. Add in soya sauce and Mix well. Drop in the eggs and saute well. Now add crushed pepper. Once the pieces gets fry ed up switch off the flame and garnish with fry ed curry leaves.

ENJOY!!

PRAWN PICKLE

I love prawns in any forms. When it comes to Pickles, I will make sure I have some at least twice a day ;) The flavour of methi seeds, coriander seeds, and hing is the super hit flavours of the pickle and when its comes on prawns, its just incredibly yummy. In short its the finger licking side shows in our plate with every meal :)

INGREDIENTS FOR MARINATING PRAWNS

1/2 Cup Mini Prawns(deveined)

Pinch of Haldi

Salt to taste

INGREDIENTS FOR SPICY GRAVY

9 to 10 Kashmiri dry chilly

3 to 4 Methi seeds

1 tsp Coriander seeds

1 tsp Mustard seeds

1 tsp Grated Coconut

Gooseberry shaped Tamarind

2 tsp Oil

1/2 tsp Hing

1 tsp Vinegar.

Salt to taste

Water as needed.

METHOD

Clean the prawns and remove all the moisture using kitchen tissues. Then marinate it with salt and turmeric powder.
Heat 1 tsp oil in a pan. Add dry chillies, followed by methi seeds, coriander seeds, tamarind and coconut. Fry till red chilly release its fry ed aroma. Allow to cool and then grin them into smooth paste using adequate amount of water.
In a same pan, add remaining oil and fry the prawns for a min. No need to add water as it gets cooked up in its own releasing water. Once its half done, add the spicy paste with some water. Allow to boil and then sim for 2 min. Add hing and mix well. Remove from flame. When its cooled up add vinegar and store it in an air tight container.

Serve with curd rice.

Enjoy!!

BHAPA DOI

Bhapa doi is one of the popular Bengali steamed pudding using thick yogurt blended with milk and condensed milk. This is ideal for summer. This can be also baked but as per I tried, we preferred the steam med one both taste wise and look wise. Its best when served chill and is a great choice when you need to make a dessert in jiffy :)

INGREDIENTS

1 Cup Milk

400 grams Condensed milk

1 Cup Thick Yogurt

Handful of Dry fruits (i used almonds)

Saffron (OPTIONAL)

METHOD

In a big bowl, mix milk, condensed milk and yogurt and whisk together till well blended. Put it in a small steel bowls. Add some dry fruits on top and steam them in a steamer for half an hour or till its cooked.When its done, set aside to cool to room temperature. Chill them in refrigerator.
Take a serving plate, loose out the ends with the help of knife and flip them.
Serve chill.

Enjoy!!

GARDUDDE BUGDO GHASSI

In our konkani cuisine, the word Ghassi means a coconut based curry made with any type of pulses or vegetable. So there, I have used the combination of lauki with black eyed beans which is super healthy yet lips smacking vegetarian curry that does not even use onion and garlic. People who are on fasting on special days can prepare this nutritional dish along with sabudana khichdi as well :) Using coconut oil for the seasoning enhance the taste so do try adding only coconut oil.
This is served as a side dish with rice and daali toy or saaru ;)

INGREDIENTS

1 Cup Black eyed beans

1/2 Cup Cubed Lauki pieces

1 tbsp Coconut oil

Salt to taste

INGREDIENTS FOR GRINDING MASALA

3/4 Grated Coconut

4 Fried Kashmiri Dry Red Chillies

1 tsp Turmeric powder

Gooseberry size Tamarind

2 tsp Rice flour

3 tbsp Water

INGREDIENTS FOR SEASONING

1 tsp Mustard seeds

2 tsp Urad dal

2,3 Methi seeds

Spring of curry leaves

Pinch of hing

METHOD
Soak the black eyed bean for half an hour and pressure cook them. Make sure its not over cooked.
In a big pan, drop in the lauki pieces adding adequate amount of water with a pinch of salt and allow to cook till its tender.
Meanwhile grind the masala given above adding adequate amount of water until smooth paste and keep it aside.
Once the lauki pieces are cooked, add in the cooked beans and the grounded paste and bring the curry to a boil. Add water accordingly.
Now for the seasoning, add coconut oil in a small pan. When the oil gets oil, add the mustard seeds and allow to splutter. Add urad dal and methi seeds and fry till the dal becomes slight brown. Add curry leaves and hing and immediately pour the seasoning to the ghassi.

Serve hot.

Enjoy!!

POACHED EGG BURGER

My first try on poached eggs was a success. I tried and followed the instructions referring http://www.simplyrecipes.com/ The pic was eye catching and made me try making as my family are the egg lovers. I would say this is the best way to cook eggs specially for the person who are on diet :). Poaching allows the proteins in food to uncoil slowly, without squeezing out moisture. I prepared poached egg as an evening snack for my daughter which ended up making burgers and it was sooo yummy and soo delicious.

For the recipe please click here

INGREDIENTS FOR BURGER

1 Bun

Mayonnaise

Onion slice

Tomato slice

Salt and pepper to taste

Cheese slice

METHOD
Cut the bun into 2 halves. Apply mayonnaise on both the halves. Place the tomato and sprinkle some salt on it. Then place the cheese ad upon that onion. Carefully and with gentle touch keep the poached egg and finally with the other half of bun on top.
Serve immediately.
A pic when my little one had her first bite ;)

Enjoy!!

SOYA TIKKIES WITH LEFTOVER POTATO UPKARI

I had some lefover potato upkari which I ended up making tikkies.  As you all know potato is the binding agent, does not matter if its in the form of side dish. I even make aloo parathas using leftover batata upkari :) This time taught of mixing with soya granule and give it a shape of tikkes which tasted heavenly. It was crunchy from outside and very soft from inside. No one will ever be able to guess what this fun snack used to be :)

INGREDIENTS

1/2 Cup Leftover Potato upkari

3/4 Cup Soya Granules

3 Cloves Garlic

Pinch of Amchur powder

1 tsp Red chilly pd

1 tsp Garam masala pd

2 tbsp Coriander leaves

1 Green chilly

Cornflour if needed

Rice flour for dusting.

2 tbsp Oil for shallow fry

Salt to taste

METHOD
In a blender add all the ingredients except coriander leaves, cornflour, rice flour and oil and blend coarsely for a min. Transfer them into a bowl. Add cornflour if the mixture is moist. The consistency should be thick enough like a dough. Heat oil in a non stick pan. Apply some oil in ur palms and make small patties. Spread rice flour in a plate and roll each patties on the rice flour and gently shallow fry them on both the sides till crisp.
Serve hot with mayo or ketchup :)

Enjoy!!

400th POST - SWIRLED CAKE

I am so excited to tell everyone that its my 400th post. Phew!! Still I could not believe that I am stepping on my 400th post ;) It has been a long journey. Blogging has given me something to look forward to every day, which is such a blessing :) I would like to thank my family, my relatives,each and everyone whose on my facebook specially, Thank u so much for your faithful viewership, likes and encouraging comments over the past few years. I hope you all will stay with me for the next upcoming years too:)
Now coming back with my recipe, as a treat and also as a celebration of my 400th post, here i am presenting to you all a small delight ie Swirled cake :) Swrils on a cake looks really spectacular isn't? Such cakes always catches my eyes since it has a chocolate ribbon going through it. This is one of my classic cake, very simple and easy to make. Also you can satisfy your carving anytime.

INGREDIENTS

1 Cup plus 2 tbsp Maida

1/2 Cup Thick Curd

1/3 Cup Oil

1 Cup Sugar

2 tbsp Milk.

1 tsp Baking powder

1/2 tsp Baking soda

1 tsp Vanilla essence

INGREDIENTS FOR CHOCOLATE MIXTURE

1 Tbsp Icing sugar

2 tbsp Coco powder

2 tbsp Water

METHOD

Sieve maida, baking powder and baking soda 2 to 3 times and keep aside.
In another bowl, add oil, thick curd and blend with a hand mixer till it becomes light. Gradually add sugar and vanilla essence to it and mix well. Now add the flour mixture little by little and blend to a smooth batter. Add milk if the batter is too thick.
In another bowl, add icing sugar, coco pd , water and mix well without forming any lumps. Keep aside.
Preheat the oven for 180 degree. Grease 7 inch loaf mould and dust some maida all over so that the cake does not get sticked to the mould. Now the fun part comes ;) Pour half of the batter in the mould. Tap gently to spread batter evenly. After that pour 1/2 spoonful of chocolate mixture by making droplets evenly across the batter. With the help of a toothpick, make swrils in the batter. With a gently touch, make uneven deep patterns. Pour remaining white batter and end up repeating the same swril process adding chcocolate mixture on the top. Bake in a preheated oven for 180 degree for 35 to 40 min. When its baked, cooled and sliced you will see a nice evenly patterns :)

Enjoy!!

PERI PERI GRILLED CHICKEN

Peri peri chicken is a spicy dish with roots in both Africa and Portugal. It derives its name from peri peri sause. These truly are the best ever chicken legs you could ever have. If you have a ready sauce in your hands then its quick, simple and impressive dish. I got very inspired when my niece posted it on whatsapp :) and by that day onwards, I have been dying to make this dish and taste. As expected it was great and tastes heavenly.
Peri peri chicken can be grilled on a oven but though I was not used to Grill mode, I ended up grilling on my grilled pan which was equally good.

INGREDIENTS

3 Chicken legs

5 tbsp Peri peri sauce

1 tsp Oil

Salt to taste

Onion rings for garnish

Lemon wedges.

METHOD
Take the cleaned chicken and make deep cuts on them. Pour the peri peri sauce on it and marinate for 3 hours. Heat up a grilled pan. Add a tsp of oil and place the marinated chicken legs on it. Increase the flame and make sure these gets nice grilled marks  on both the sides inverting occasionally. Brush with some more sauce and cook for 20 to 25 min under low flame. Transfer them on a plate and garnish with onion rings and lime wedges.

Enjoy!!

BAKED VEGGIES IN WHITE SAUSE

First time tried making homemade white sauce which was a super hit recipe. My family loves diary products and no doubt this is the best example sauce I would ever suggest ;) The rich, thick, cheesy sauce are especially good on pastas and also on baked veggies which I have prepared in this post. Its healthy and you can tailor it to fit any vegetables as per your choice.

NOTE: Do not add to the veggies until they are cooked. Salt pulls the moisture and cause them to steam. So please add at last.

INGREDIENTS

1 Potatoes. (cutted into wedges)

1 Carrot.

1 Red Onion.

Half cup of Cauliflower florets.

Handful of Mushrooms sliced

2 tbsp Italian powder

2 tsp Olive oil

1 tsp Garlic powder (optional)

1 tbsp Red chilly flakes

Salt to taste

INGREDIENTS FOR WHITE SAUCE

1 1/4 Cup Milk

2 tbsp Butter

2 tbsp Maida

2 tbsp Grated Cheese

Salt and Pepper to taste

METHOD
To make white sauce, heat butter in a nonstick pan. When it gets melted, add maida and cook for about 2 min stirring. This makes the flour cook evenly. Now slowly pour the milk, stirring consistency as it thickens into a smooth paste. Add less or more depending on the thickness you need.  Add in cheese and mix well till it melts. Season with salt and pepper and keep it aside.

In a bowl, mix olive oil with Italian seasoning ,red chilly flakes,garlic powder. Marinate them on the cutted veggies and let it sit for 15 min. Transfer them to a greased baking tray and bake them for about 30 to 35 min under 180 degree or until the potatoes are well roasted. Don't forget to keep stirring in between. Once its cooked add salt.

Transfer the baked roasted veggies on a plate. Now pour the white sause upon. Sprinkle with pepper. Garnish with grated cheese on top and micro for a min.

Enjoy!!

SAVALA UPKARI

Simple and spicy Onion upkari is always best combi with hot meals or Kanji. My hubby just loves this side dish like anything, Its a traditional and age old konkani side dish which can be considered as a comfort dish.

INGREDIENTS

2 Onions

1 tsp Mustard seeds.

1 1/2 tsp Red chilly powder

2 tsp Coconut oil

Salt to taste

METHOD

Heat oil in a pan. Add mustard seeds and allow to splutter. Then add red chilly powder and immediately before the powder starts burning, add onion slice and saute well. Season with salt and hing and mix well. Cover with a lid and cook for about 2 min under low flame. Transfer them into a bowl and serve with hot meals.

ENJOY!!

CHEESY SAVORY FRENCH TOAST(INDIAN STYLE)

Delicious and super easy breakfast recipe made from egg and bread. This is the perfect combination of toast. This looks fancy and quite easy to make.

INGREDIENTS

2 Bread

2 Eggs

1 Onion

1 tbsp Cream

Salt and Pepper to taste.

METHOD
Beat the eggs in a bowl. Add onions, cream, salt and pepper and stir well. Heat butter on a tawa. Dip the bread into the egg mixture and place them carefully on the hot tawa. As soon you turn on the other side put grates cheese on top and cover them with a lid for another 2 min or until cheese melts and bottom layer turns golden brown.
Slice them and serve hot :)

Enjoy!!

MALAI MUTTAR PANEER

Malai mutter paneer is very easy and rich in taste. Its is the best combination with any type of Indian flat bread. You can impress your family and friends making this thick creamy paneer gravy. I assure you that you guys will definitely like this recipe

INGREDIENTS

300 Grames Paneer

1 Cup Frozen peas

2 tsp Tomato puree.

2 tsp Jeera

Pinch of Ajwain

3 tbsp Malai or Cream.

1/4 Cup Milk

Salt to taste

1 tbsp Oil

Water as needed.

INGREDIENTS FOR GRINDING

2 Onions

2 Tomatoes

4 Cloves of Garlic

1/2 inch Ginger

10 to 12 Cashews

2 tsp Red chilly pd

1 tsp Turmeric pd

1 1/2 Coriander powder

1 tsp Kitchen king masala

1 tbsp Butter

Salt to taste.

METHOD 

Heat butter in a pan. Add garlic and ginger and fry for a min. Then add onions with salt and saute them till translucent. Put tomatoes and cashews and let it cook till tomatoes turns mushy. Add all the masala powder one by one and fry them for a min. Allow them to cool. Grind them into smooth paste and keep itside.
Heat oil a pan. Add jeera and allow them to splutter. Add the masala paste and saute it well followed by tomato puree and stir well till the oil separates from masala. Add required amount of water and milk and then drop in the peas. Cover with a lid and let it cook for 10 min under low flame. Sprinkle ajwain and add malai. Finally add paneer cubes and mix them gently. Garnish with coriander leaves and serve hot with parathas.

Enjoy!!

SEMIYA PAYASAM

Semiya payasam is the one of the easiest payasam that can be prepared in just 15 to 20 min. Whether its a festival or occasion or just a normal day, you can just make this yummy delicious payasam and make your day special.

INGREDIENTS

150 Grams Roasted Semiya

1 Liter Milk

1 Cup water.

400 grams Condensed milk.

2 tbsp Sugar or more

1 tbsp Cardamom powder

1 tbsp Ghee

Ghee fry ed dry fruits & nuts

METHOD
In a big vessel, add 1 tbsp of ghee and roast the roasted semiya only for 2 min just to heat it up. Transfer them into a plate. In the same pan, add milk and water and stir it well. Once it starts boiling, add condensed milk, sugar and stir continuously till the milk reduce a bit or starts thickening. Once its done, add the roasted semiya and cardamom pd. Boil for nearly 5 min and sim for 2 min. Switch off the gas and garnish with the ghee fry ed dry fruits nuts on top.

Serve hot

Enjoy!!

TAIKILE UNNDI

Tora leaves known as Taikele in konkani grows wild in most of the tropics and is considered a weed in many places. They tend to be bitter in taste. Check out for my taikile chutney here. Its fritters are popular here in Mglore which are crispy, spicy and is just perfect on rainy season. Recipe of fritters coming soon ;)
So coming back with the recipe, I had some leaf over taikile leaves and leftover patravode batter. So combining them both makes an awesome dish named Taikile Unndi which is spicy steamed dumpling which you can prefer having for dinner as well as for breakfast item. Therez no proper measurement for this as you need to add the roughly chopped leaves into the batter till the consistency becomes thick.

For the batter recipe cum palak undi please click http://sumascuisine.blogspot.in/2008/07/methi-leaves-dosa-and-unndi.html

INGREDIENTS

Leftover chopped Taro leaves

Leftover Patravode batter

Coconut oil.

METHOD
Mix the leaves in the batter till the consistency becomes thick. Grease the idly moulds and place 2 spoons of batter or fill the moulds with leafy batter and steam for about 15 to 20 min under low flame. Once its done. scoop out place them on plate.
Serve hot with coconut oil

Enjoy!!

MINI PAROTA

Parota is the layered flatbread made from maida flour. Its soo flaky and soo soft. Whenever parota struck my mind, the best combi I get is the chicken curry :)
Its a long process and was a bit tough for me though it was a first try. But the result was great as expected.  I followed the recipe of  one of my best inspiration Tarla dalal :)

INGREDIENTS
'
1 1/4 cup Maida

1/4 tsp Baking soda

1 tsp Sugar

1 tbsp Oil

Salt to taste

1/2 tsp Oil of kneading

4 1/2 tsp oil for brushing and greasing

METHOD
Combine all the ingredients in a deep bowl and knead into soft dough appro 1/2 cup of hot water. Cover the dough with damp muslin cloth and keep it aside for an hour. Knead again using 1/2 oil till smooth. Divide the dough into 6 small balls. Now grease the platform with 1/4 tsp oil.Rub it properly so that dough does not stick. Roll the dough as much as you can stretch. It should be as thin as a paper. Add 1/2 tsp of oil and spread it evenly. Now need to pull one corner of the dough and stretch like a fan, bringing all the sides together.  Roll it over again from one end to the other end to form a swiss roll seal the open end tightly at the bottom in the center. Apply some over this. Cover it with a damp cloth and let it rest. Heat tawa. Now take ball out and start spreading into thick roti and put it on the tawa. Apply ghee or oil and cook them on both the sides. Place them on plate and start crushing vigorously till the flakes separates. Repeat the same with rest of the dough.

Enjoy!!