VAALI AMBAT

New dish I learn from Mangalorian cuisine is the Vaali ambat which is a extremely nutritious vegetable high in vitamin A, Iron , proteins ,Calcium and low in calories. Its nothing but Malabar spinach where its leaves are thick with tender edible stem. Its grounded in a coconut gravy and thus we call it as Ambat. There are many variations of using this spinach like used along with prawns or clams or papaya which is the great combo or with jack fruit seeds etc etc. Here people end up adding fried onion and garlic as seasoning but along with that a slight change I have done is added mustard seeds, urad dal and curry leaves too which I prefer and would love to have in all my curries :) Its tastes equally good.

INGREDIENTS TO PUT IN COOKER

1 Bunch Malabar spinach

1/4 Cup Toor dal.

1 Onion

3/4 Cup Water

Salt to taste

INGREDIENTS FOR MASALA

3/4 Cup Grated Coconut

1 tbsp Fried Coconut seeds

3 Fried Dry chilly

1 tsp Turmeric pd

1 tsp Tamarind extract

Water as needed.

INGREDIENTS FOR SEASONING

1 tbsp Coconut oil

2 tsp Mustard seeds

1 tbsp Urad dal

3 to 4 Methi seeds

Few curry leaves

1 Onion

5 Garlic cloves

METHOD

Take off the leaves and tender part of the stem. Clean and rinse. Chop up the leaves and cu the stem 3 inch long. Now take a pressure cooker and add those leaves, stem, tur dal, onion with water and cook them for 10 min or for 2 whistle. Meanwhile grind the ingredients mentioned above with adequate amount of water to get a grounded coconut paste.

Once the pressure cooked spinach dal mixture is cooked, add the coconut masala and bring them to boil. Transfer them into a bowl.

Heat coconut oil for seasoning. Add mustard seeds and allow them to splutter. Then add urad dal methi seeds and fry till brown followed by garlic and onion. Saute them well and add to the gravy.

Serve hot with steamed rice.

Enjoy!!

EGGLESS CHOCOLATE ICECREAM

There is nothing better than tempting chocolate ice cream. I have prepared homemade creamy chocolate ice cream with only 3 ingredients. And the best part is its egg less and it does not need any ice cream maker. Nothing beats homemade ice cream especially for kids ;) For extra crunchy bite you can add choco chips or chocolate sprinkles.

INGREDIENTS

1 Cup Condensed Milk

4 tbsp Coco powder

1.5 Cup Heavy cream.(chilled)

Chocolate sauce for garnish.

METHOD
In a big bowl, transfer condensed milk. Add cocoa powder and mix well till it forms into a creamy paste. In another bowl add chilled heavy cream. Whisk the cream using hand mixer till you get a fluffy texture. Once its done, add little by little chocolate mixture and gently mix it. Use folding method. Once its done, transfer the mixture into a air tight container and freeze for 6 to 8 hours.
Scoop out, drizzle with chocolate sauce and serve chill

ENJOY!!

SWEET RAVA APPE

I love kuzhipaniyarams alot. They are not only easy to make but also they looks soo cute in their looks and to eat as well. This is the easiest appe made with rava, wheat flour, coconut, jaggery and banana which gives soft and nice flavour to appams. These tempting appe can a good option for light snack too :)

INGREDIENTS

1 Cup Rava

1/2 Cup Wheat flour

3/4 Cup Grated Jaggery

1/4 Cup Coconut

1 Ripe Banana.

2 tsp Cardamom powder.

Water as required

Pinch of Cooking soda

Pinch of salt

Ghee for frying

METHOD

Soak rava with enough water for an hour. Drain and keep it side.
Now in a blender, add soaked rava, banana, jaggery, coconut and grind them coarsely. Transfer them in a big bowl. Add wheat flour, cardamom pd, salt, soda and give it a nice stir. Add water as needed to make a batter into thick consistency. Make sure there's no lumps.
Heat the paniyaram pan. Add ghee to each mould. Put the appe batter upto 3/4 of each mould and cook them under low flame till it turns golden brown.

Serve hot

Enjoy!!

ANJAL FRY

This is a mouthwatering fried fish delicacy from konkan region. Anjal fry is one of the popular fish served in most of the Mangalore non veg restaurants. This goes perfect with steamed rice and saar which I would love to have all the time. I am a big fan of fish masala fry rather than rava fry. So here I have coated with lots of spice based masala. You can also use the same masala with pomfret or prawns or sardines. Another 2 technique I have used is the flavour of curry leaves burst out when its being fried along with fish fry and believe me thats just incredible. And the other is at the time of preparing masala instead using water, I added coconut oil to make a paste. This gives a shiny texture to the fish and boasts a delicious tropical coconut scent and flavour.

INGREDIENTS.

10 Pieces of Anjal

2 tbsp Chilly powder

1 tsp Turmeric powder

1 tsp Pepper powder

1/2 tsp Hing

1/2 tsp Ginger garlic paste(optional)

1/2 tsp Tamarind extract

Salt to taste

2 tbsp Coconut Oil

Few curry leaves along with stem.

1 lime extract

METHOD

Clean the fish pieces well adding little turmeric powder and vinegar. This reduces the fishy smell. Patch it dry.
In a plate, put red chilly pd, turmeric pd, pepper pd, hing, ginger garlic paste, tamarind extract and salt. Mix them well. Now add coconut oil and make it like a paste to form masala. Apply this masala on fish and marinate them for 15 min.
Heat 1 tbsp of oil in a non stick pan. First place the curry leaves and then keep the marinated fish upon the bed of curry leaves. Fry the fish on both the sides under medium flame till it turns golden brown.
Squeeze the lime just before the serving.

Enjoy!!

SOYA KOFTA CURRY

Soya kofta is a curry in which the deep fried round dumplings of soya are cooked in spicy gravy of tomato and cashew paste. The addition of  fresh cream gives you a smooth and rich texture to the gravy. This curry goes well with chappati or butter naan or phulkas in lunch or for dinner.

INGREDIENTS FOR KOFTA

1 Cup cooked Minced soya

1 Boiled and grated Potato (small)

1 tbsp Garlic garlic paste

1 tsp Cumin pd

1 tsp Amchur pd

1 tsp Chilli pd

2 tsp Cornflour

Salt to taste.

Oil for deep fry.

INGREDIENTS FOR CURRY

2 Onions Chopped

2 Tomato Chopped.

1 Green chilly

2 tsp Jeera.

1 tbsp Garlic

2 tsp Coriander pd

1 tsp Turmeric pd

2 tsp Kitchen king masala

1 tbsp Cashew paste

2 tbsp Fresh cream

1 tbsp Oil.

Water as per required

Coriander leaves for garnish

Salt to taste.

METHOD

In a big bowl, add minced soya, grated potato and rest of the ingredients except oil, mentioned one by one and knead into a dough. Add cornflour as needed. Grease your palms and make small balls and keep it aside. Heat oil for deep fry and fry them till golden brown.

For the curry, Heat oil in pan. Season with jeera and add garlic, green chilly and onions. Fry till the onions turns slight brown. Add all the masala powders and saute well. Add tomato and cashew paste and stir well for about 3 to 4 min. Depends upon the gravy, add little water and cook over medium heat. Stir in between occasionally. Add fresh cream and coriander leaves and give it a nice mix. Transfer the gravy with a bowl and garnish with fried soya kofta. Serve hot with chappati or naan.

ENJOY!!

ONION RINGS

Thinking of a Tea party menu? Then I would recommend which everyone would love to have the one and only crispy and crunchy Onion rings. There are many variety of making this snack but here I have prepared with Indian touch. Its a lip smacking delicacy that will stay in your heart forever. So enjoy :)

INGREDIENTS

3 Onions (cut it into thick round)

INGREDIENTS FOR BATTER.

1/2 Cup Maida

1 tbsp Besan

1 tbsp Corn flour.

2 tsp Ginger Garlic paste.

2 tsp Pepper powder.

1 tsp Tomato Ketchup

1/4 Oregano

Pinch of Cooking soda.

Water as per needed.

Salt to taste.

Oil for deep fry.

METHOD
Peel and slice the onions 1/4 inch thick. Separate the layer and soak it in cold water for about 15 min. Drain and patch it dry. In a bowl mix all the ingredients mentioned above except oil.  The batter should be of thick consistency so that the onion rings are well coated. Heat oil for deep fry.  Dip the rings one by one in batter and deep fry them till golden brown.

Serve hot with ketchup or mayo

Enjoy!!

FRUIT YOGURT WAVES

After a simple meals, having chilled dessert is like heavenly. Yogurt is one ingredient which is loved by my family. So being yogurt lovers, taught of making simple fruit flavoured delight from fresh fruits. Any of your fav fruits can be added. In between the layers, crunchy cereals also taste good. Kids who hates to have fruits these days do try giving such colourful and calcium filled servings and see the final results ;) The fun part in having layered dessert is you got to taste different fruit flavours in one spoon :) Thats just ourstanding. Its makes me drool now ;(  Do try this dessert for sure :)

INGREDIENTS

2 Cups Yogurt

3 tbsp Fresh Mangoes

3 tbsp Fresh Strawberries

3 tbsp Fresh Chikku.

1 tsp Vanilla essence.

Pomegranate seeds for garnish

Honey (if needed)

Sugar (optional)

METHOD

Divide the yogurt. Now just beat the mangoes with half portion of yogurt and keep it aside. Follow the same with rest of the fruit with yogourt. Keep one portion as blank which is be blended with vanilla essence.  For sweetness add sugar or honey as per your taste.
Now in a serving glass begin with a layer of adding mango yogourt. Follow with a layer of chikku and strawberry yogurt. If the glass is tall then continue the same with 2 more times. Repeat for the remaining glasses. End up with vanilla yogurt with a sprinkle of pomegranate seeds on top.

Serve Chill :)

Enjoy!!

SUGARLESS BEETROOT DATES HALWA

This is a special halwa for diabetic people and also for the dieting people who can have how much ever they need without any issue as there's no addition of sugar in it. The sweetness of the beets and dates makes this Indian sweet dish tastes delicious and yummy. Like the way we make carrot halwas, this beets halwa also need the same procedure. Only the ingredient I missed to use is the Khoya and that's optional. Since rainy have arrived, what better way to warm yourself up by having a bowl of warm beetroot dates halwa :) So do try this for sure ;)

INGREDIENTS

2 Cups Beets grated

1/2 Cup De seeded Dates

3 tbsp Ghee or less

1 tsp Cardamom pd.

1/2 Cup Milk.

2 tbsp Dry fruits (chopped)

Almonds for garnish

METHOD

Heat 1/2 tsp ghee in a non stick pan. Roast dry fruits and keep it aside. In a same pan add 1 tbsp of grated beets and fry until the raw smell disappear. Then add milk and allow beets to cook till soft. Once its done, add the finely chopped dates and mix well. Add cardamom powder, remaining ghee and saute it well for another 10 more min under low flame. Mix in the fry ed nuts and transfer into a serving bowl. Garnish with chopped almonds and serve hot.

ENJOY!!

TOMATO CHEESY PASTA

Soon as you hear Pasta, no wonder we remember of kids. They do anything to get that :) Presenting to you very simple, quick cum delicious cheesy pasta dish for your little once. Any choices of veggies like mushrooms, corns or carrots can be added but here I have kept it simple as the name itself is Tomato :) But still its super tasty. This is strongly recommended to the beginners who wanted to test their basic skills for making pastas.

INGREDIENTS

2 Cups Cooked Pasta.

1 Onion

3 Tomato or Tomato puree of 3.

2 tbsp Garlic chopped

2 tbsp Tomato Ketchup

1 tbsp Oregano

1 tsp Dry Basil leaves

1 tbsp Italian seasoning (optional)

1/4 cup of Pasta water or less then that.(optional)

Mozzarella Cheese Grated

1 tbsp Butter

1 tsp Pepper powder.

Salt to taste

METHOD

Cook pastas as per instruction given on the pack and keep it aside.

Heat butter in a pan. Add onion and garlic. Fry them till translucent. Add tomato and salt and saute them till the tomato becomes mushy. Drop in ketchup, oregano and dry basil leaves and saute well. Add adequate amount of pasta water if needed. Put the paste and mix well for about 2 min till all masala are incorporated. Transfer them into the bowl and garnish with grated cheese on top and sprinkle some pepper powder cum Italian seasoning on top. Serve hot

ENJOY!!

PUMPKIN LEAVES PATRAVODE

Pumpkin leaves upkari was the one I posted few weeks back. Now coming on with another recipe patravode which I prepared with some leftover pumpkin leaves. Normally PATRAVODE is prepared with Colacasia leaves which is steeamed in spicy coconut batter. Here also same method is done on these pumpkin leaves too. The only difference is these leaves cook really fast. Hardly it takes 20 to 25 min max. Later its been cut ted into slices and then its deep fry ed. Patravode mad lovers like me would surly love this crunchy tasty snack for sure. Health conscious people could avoid the process of deep frying and can have with a drizzle of coconut oil on top  Check my post for preparing konkani style Patravode here

Here is a pic of mini cute little patravode after steaming

It looks like this after deep frying process. Crunchy and munchy.

ENJOY!!

CHICKEN SAUSAGE OCTOPUS

I feel in love with these cute octopus when I first saw the video in YouTube. These are made from Chicken sausages. These are fun making with kids too and no doubt they would adore making these. So do try these adrorable snacks and just wait for a tight hug with a big smile on their face :)

INGREDIENTS

Cocktail Chicken sausages

Oil for deep fry

Melted cheese or Mayo

INGREDIENTS FOR BATTER

1/2 Cup Maida

1 tbsp Ketchup

1 tsp Garlic powder

Milk as needed

Salt to taste.

METHOD.

Cut 6 slits in the bottom half of each sausage.

Make a batter as mentioned above.

Heat oil for deep frying.

Dip the non cut side of each sausage in the batter and carefully fry them until golden brown.

Decor using melted cheese or mayo

Serve warm with ketchup.

Enjoy!!

MUSHROOM PEPPER PULAV

Pulav is the most comforting and one pot meal. I make this when I want something quick and easy when I have less time on hand. All I have to do is make a pulav and pair it with raita. That's it :)  This is extremely tasty pulav using the main ingredient as Mushrooms which are the powerhouse of nutrition and have high anti oxidant. Here the mushroom are sauteed with fried onions and for the spicy flavour, I have used adding pepper which gives a hot spicy taste and also very healthy to use in recipe as well :)

INGREDIENTS FOR COOKING RICE

1 Cup Basmati rice.

1 1/2 Cup Water

2 Cloves

1 Stick Cinnamon

1 Elachi

1 Star anise.

1 tsp Lime juice.

Salt to taste

INGREDIENTS FOR MASALA

1 Big Onion.

2 Cup Mushrooms chopped

1 tsp Garam masala

11/2 tsp Ginger garlic paste.

2 tsp Pepper pd

1 tsp Vinegar

1 tbsp Butter.

Salt to taste.

METHOD
Clean the rice 3 times and soak in a 1 1/2 cup water. Add the rest of ingredients and keep for about half an hour. Later pressure cook the rice using the same soaked water and soon as its done, keep the rice for cooling.

Heat butter in a pan. Add onions and fry them till translucent. Add ginger garlic paste and saute till the raw smell disappears. Drop the mushrooms and cook till its done. Add pepper power and garam masala and fry for about 2 min. Now add the cooked rice with a spoon of vinegar and stir well till its well combined. Garnish them with coriander leaves or greens of spring onions and serve hot :)

ENJOY!!

ITALIAN BAKED POTATOES

Potatoes are the real treat for kids. Most of them love that veggie like anything. These baked one are really delicious and healthy and also you can tailor it to fit any vegetables as well. A mix of Italian seasoning with garlic powder and with a mild heat of red flakes ends with an exotic utterly delight. Do try this for sure and no doubt your little one would adore like anything.

INGREDIENTS

3 Big Potato Wedges.

1 1/2 tbsp Italian seasoning

2 tsp Garlic powder.

1 tbsp Olive oil.

1/2 tsp Red chilly flakes.

Pinch of Pepper powder.

Salt to taste.

METHOD

Preheat the oven to 200°C.

Peel the potatoes and cut them into wedges and let it sit in water for about 5 min. Later drain the water and patch it dry. Keep it aside.

In a bowl, add olive oil, garlic powder, Italian seasoning, red chilly flakes, pepper pd, salt and mix. Add in the potatoes and rub them well till the herb mixture are well coated.

Transfer them to the greased baking tray and bake them for about 30 to 35 min or until the potatoes are cooked while stirring them  twice in between.

Serve hot with ur favourite dip.

Enjoy!!

DUDHI PALLA SUKKE (PUMPKIN LEAVES UPKARI)

Pumpkin leaves are very nutritious and are rich in vitamins and minerals. The health benefits of this leaves are that it lowers cholesterol, it has hypoglycemic effect which helps reducing sugar levels, Fights against cancer,  treats anemia and many more. We konkani's just love this alot. Once I got to have a look at those leaves at mglore shop and in no time I got them. I make upkari and sometimes if I got extra leaves, I surly end up preparing patras as well which is yet another popular dish of konkani cuisine.
This upkari goes well with any simple daal or rasam meals. The coconut in this gives you a nice crunchy flavour and thus your lunch can't get any more comforting :)

INGREDIENTS

1 Bunch of Pumpkin leaves

2 tsp Mustard seeds

1 tbsp Urad dal

1/2 tsp Methi seeds

1/4 cup Grated Coconut

2 Green chilly

2 tsp Chilly powder

1/2 tsp Turmeric pd

1 tbsp Coconut oil

Water to sprinkle(if needed)

Salt to taste.

METHOD

Clean the leaves, drain and roughly chop them. Keep it aside.

Heat oil in a pan. Add mustard seeds and allow them to splutter. Drop it urad dal and methi seeds and fry till slight brown. Add green chilli and stir for a min. Put roughly chopped leaves with salt and mix well. Cover with a lid and sim the flame for about 10 min. The leaves will get cooked in its own water.

In another plate, combine the grated coconut with red chilly pd and turmeric pd and make it like a masala. Once the leaves gets cooked, add the masala and mix well.

Serve hot.

ENJOY!!

CAULIFLOWER PAKODA

A crispy, flavourful and simple cauliflower pakodas are common and prepared in every household. These are sight to behold and a treat to bite into. Adults cum kids will enjoy them thoroughly as a starters or as a evening tea snack,

INGREDIENTS FOR MARINATING CAULIFLOWER FLORETS

13 to 14 Steamed Cauliflower florets

11/2 tsp Red chilly pd.

Salt to taste.

INGREDIENTS FOR BATTER.

3/4 Cup Besan

3 tbsp Rice flour

1 tsp Red chilly pd

2 tsp Jeera pd

1 tsp Ginger garlic paste (optional)

Pinch of Hing

Pinch of Soda

Sate to taste

Water as needed.

Oil for deep fry

METHOD

Clean the florets and steam them for about 10 min. Keep it aside.

In a big bowl, add all the ingredients mentioned for batter and finally add water little by little to form a thick batter. The consistency should be like it should coat the florets.

Heat oil for deep frying. Take florets, dip it in batter and carefully drop them in hot oil. Fry them on the both the sides till it becomes golden brown.

Serve hot

Enjoy!!

EGG VEGGY ROLLS

This is a tried and tasted recipe that,I would like to recommend to all who are specially egg lovers. Its an innovative egg rolls which is not only delicious or healthy but its a fun part to prepare too. We were surprised to see the video that forced us to prepare these delight. Extra ingredients can also be added accordingly. It can served as an appetizer. Well I would say its the best healthy snack to be served for kids soon after they be back from school :)

Just click here for the recipe and do watch step by step instruction given :)

Enjoy!!

PEPPER CHICKEN

Pepper chicken is a a dry masala dish in which chicken is spiced up with black pepper and other Indian spices. This can be served as starters, or a side dish with chapatis too which is just perfect for winters and rainy season. My all time favourite is the pepper chicken. Not only me, its loved by my hubby and my daughter as well. I will make sure whenever I get chicken for making curry, I keep few pieces for making our family fav dish. Chicken lover would just fall in love with this dish. So its a must recipe to give it a try :)

INGREDIENTS FOR MARINATING CHICKEN

500 Grams Chicken with bone

Salt and Pepper to taste.

1 tsp Turmeric powder.

INGREDIENTS FOR MASALA

2 Big Onions sliced

2 tsp Fennel seeds

1 tbsp Crushed Pepper (can add more or less )

1 tbsp Ginger garlic paste.

2 Green chilly.

1 tsp Chicken Masala.

1 tsp Garam masala.

1/2 tsp Turmeric pd

Few Curry leaves.

2 tsp Dark Soya sauce.

1 tbsp Oil

Salt to taste.

FOR GARNISHING

1 Onion sliced

Fry ed Curry leaves.

METHOD

First clean the chicken and marinate with salt and pepper and refrigerate it for about half an hour.

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, add in chicken masala, garam masala and turmeric pd. Saute for few min. Add in soya sauce and marinated chicken. Mix well and cook it under low flame for about 20 min. The chicken will get cooked in its own juice so avoid adding water. Once the chicken gets cooked, add crushed pepper and stir. Just before removing from flame, add the remaining onions and fry it well adding some more oil if needed. Once the pieces gets fry ed up switch off the flame and garnish with fry ed curry leaves.

Serve hot.

Enjoy!!

DAHI IDLY

Simple and innovative recipe I learnt from my dear amma when I was on my vacation in Mumbai. Dahi idlies reminds me of dahi vadas where the flavours are also nearly same to same. Leftover idlies can be transformed into delicious dahi idly within no time. Kids would really love it though its light and filling. To look even more attractive, you can end up garnishing with grated carrots, grated coconut and boondi as well.

INGREDIENTS

5 to 6 Leftover Idlies

3/4 cup Thick Dahi

1/4 cup Water

1 tsp Grated Ginger

2 Green chilly

Few Curry leaves.

Pinch of Hing.

1 tsp Mustard seeds

1 tsp Jeera

2 tbsp Coriander leaves.

1 tsp Oil

Salt to taste.

1/2 tsp Sugar (optional)

METHOD

Cut the idlies into medium size and keep it aside. In a bowl, combine curd, salt, water, sugar and mix well. Keep it aside. Now for tadka, heat oil in a pan. Add mustard seeds and allow them to crackle. Then add jeera, ginger, curry leaves, green chilly, hing with half amount of coriander leaves and saute for few min. Pour the tadka over the curd mixture and mix well.  Lastly add the idlies into the curd mixture and allow to stay at least for 15 to 20 mint to absorb the flavours of spices mixed in dahi. Serve cool.

ENJOY!