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!!