Friday, January 29, 2010

Shrimp Scampi

Not a great pic, but, this will do to get the idea! The scampi tastes great with crostini, like they serve it at "Bertucci's", although it is also served with linguine and marinara sauce at most Italian places.

Shrimp - 1 lbs
garlic - 4 cloves,crushed
olive oil - 1 tbsp
butter - 2 tbsp
dry white wine - 1/2 cup
lemon juice - 1 tbsp
Parsley for garnishing
salt & pepper

Heat olive oil in a skillet, add butter and shrimp. When the shrimp has turned pink, add salt and garlic; saute for 2 mins. Remove shrimp and set aside.
In the same pan add wine and lemon juice and bring it to boil. Add shrimp, parsley and season with pepper and a dash of olive oil.
Serve immediately with crostini's.

Sugar cookies

5 cups all-purpose flour
2 cups sugar
4 eggs
1 1/2 cups butter, softened
1 tsp vanilla extract
2 tsp salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour.
Preheat oven to 375 degrees F.
Roll out dough on floured surface or in between two sheets of parchment paper, about 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on parchment lined cookie sheets. Do not grease or flour the sheet.
Bake for 6-8 mins (the edges will turn slightly brown). The cookies at this point will look under done but it is completely cooked. Remove the baking tray and let cool( if not cooled, the cookie will crumble during removing from the sheet) 2 mins on the counter top, remove cookies with a statula and lay them on wire rack to cool.

Note: this dough can be made and shaped into a log, covered with parchment paper, saran wrapped and stored in ref/ freezer for later use. If frozen, thaw it for 1 hr before slicing.Refrigerated and sliced cookies can go right in the oven with the addition of 2 mins during baking time.

Apple strudel muffins

Ingredients for the batter:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 cup sugar
2 eggs
1 1/4 tsp vanilla extract
1 1/2 cups, finely chopped apples

for strudel/ topping
1/3 cup packed brown sugar
1 tbsp all-purpose flour
1/8 tsp ground cinnamon
1/3 cup oats
1 tbs butter

Batter: In a bowl, mix all dry ingredients: flour, baking powder, baking soda and salt.
In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla, stir in apples, and gradually add the flour mixture ( dry ingredients) a little at a time making sure that the batter is lump free.

Strudel:In a small bowl, mix brown sugar, flour,oats and cinnamon. Cut small pieces of butter and add in, blend until mixture is like coarse crumbs. This crumb is used as Sprinkle over tops of muffins in muffin pan, before baking .

Bake:Preheat oven to 375 degrees F (190 degrees C). Line with cupcake liners - in a 12 cup regular muffin pan or 24 mini muffin pan. * I sprayed the muffin pan with cooking spray on top of the liners for clean removal of muffins.* Spoon the mixture into the prepared muffin pan - half full only.
Bake 20 minutes in the preheated oven for 12 muffins, or 7-12 mins for mini muffin pan (until a toothpick inserted in the center of a muffin comes out clean). Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Thursday, January 28, 2010

cabbage bhaji

Cabbage -small, about 1 lbs, finely chopped
potato - 1 small, thinly sliced
Green chilies 3, chopped
Turmeric powder 1/2 teaspoon
Oil 3 tbsp.
Curry leaves 1 sprig
Mustard seeds 1 tsp

Heat the oil in the kadhai and put the mustard seeds and once they start spluttering add green chillies and curry leaves. Add potato,cabbage and turmeric, cover and cook the cabbage( without adding any water) till done. Add salt and keep stirring the bhaji every once in awhile to roast the vegetable.
Serve with hot Rice or Chappathis.

bhindi fry bhaji

Bhindi/ lady's finger/okra 1 lb
garlic, 3 cloves, crushed
jeers 1/2 tsp. crushed
turmeric powder 1/4 tsp
red chilli powder 1 tsp
amchur powder 1/2 tsp

Cut okra into slices and keep aside.
Heat oil in a pan add jeera and bhindi and fry till most of the sliminess has disappeared and the bhindi has browned its edges. this will take about 15 mins.
Add amchur powder, red chilli powder, turmeric powder and salt. Fry for a few more mins to evenly coat the bhindi and get it crispy.

ghardhudhi upkari

1 ghar dudhi/ Bottle Gourd,washed, peeled and cut into 1/2 inch cubes
1/2 cup Channa Dal/Split Chickpeas, soaked in water for 30 mins
1 Onion, thinly sliced
2 Green Chillies, slit
1 tsp Garam Masala
1/2 tsp Turmeric Powder
1 tsp Jeera
1 tbsp Oil
Salt to taste

Heat oil in a pan and add cumin seeds sliced onions. Saute till they turn translucent.Add slit chillies, garam masala, turmeric powder, soaked chana dal, 1 cup of water and cover and cook for 5 mins. when the chana is half cooked, add ghar dudhi and mix well. cove and cook till done.
Serve with chapathi's.

Beet's with greens bhaji

  • As I picked up this bunch of beets, I pondered on the thought that there must be a reason why the beets in American groceries always have the greens still attached to it....I haven't seen beets used in any restaurants that I've been to nor have I heard by my friends who use beets regularly...but beets must be a sure sell for the groceries to carry it all year long.
We met up a friend at the store and he saw beets in my cart and asked me what I was going to make with it. 'The usual bhaji', I replied and saw disappointment in his eyes as he was expecting some great recipe, I guess. I was now on a mission to cook it in a few different ways and get my family's opinion on what tasted best.

The first favourite is roasted beets, of course since we love roasted veggies. Second runner up is the 'upkari' recipe posted below and the third preparation is still stirring up in my thoughts.

The normally thrown out greens and stems was put up to good use today. I cringed with the thought; the amount of wastage of greens done by me in the past 10 years...what was I thinking! Well, no use, crying over thrown beets: I say, and as a strong believer of 'better late than never' here's a start!
The side dish that turned out very tasty and was just as beautiful to look at! I wish I had a picture before we relished this savoury sweetish side!

beets - 2 peeled and thinly sliced
greens - from 2 beets, finely chopped
mustard seeds 1/2 tsp
red chillies 2-3
oil 1tbsp

In a kadai, heat oil and season with mustard seeds and red chillies. Add beets, hald a cup of water cover and cook for 10 mins. When cooked, add greens and saute till greens wilt. Cook for 3-5 mins.

Wednesday, January 27, 2010

Aloo Methi

Potato - 2 , thinly sliced
methi leaves - 1 bunch, finely chopped
onion - 1, finely chopped
jeera - 1/2 tsp
haldi - 1/4 tsp
red chili powder - 1/2 tsp
amchur powder - 1/2 tsp

Heat oil in a kadai and add onions, saute till translucent.
Add potatoes, all spice powders and cover and cook on low heat till done.
Add methi leaves,salt and stir to mix well and to remove excess moisture from cooking potatoes.Cook for about 5 mins.
Serve with chapathi.

Tuesday, January 26, 2010

Roasted veggies

veggies cut thinly: beets, arvi, bell peppers
cut up in chunks: broccoli,cauliflower.
red onions cut in half.

Line the tray with foil and spray with cooking spray. lay all the veggies, spray and season with salt. Bake at 350F for 20 mins and broil on low for 10 mins.

Monday, January 25, 2010

Tomato saaru

A diluted spicy dish which is similar to rasam, except for omiting rasam powder.

Plum Tomatoes – 4
Green Chillies – 4, slit
mustard seeds - 1/4 tsp
red chillies - 2 broken
curry leaves - 1 sprig

Salt to taste
Heat about 3 cups of water and add chopped tomatoes and green chillies, salt and boil.
Cook for 10-15 mins.
Season with mustard seeds, red chillies and curry leaves.

Sunday, January 24, 2010

Green chutney

Cilantro- about 25 stems
mint-5 stems
green chillies-6-8
ginger-1" pc
garlic- 2 cloves
Grind all the ingredients and use it for the masala and as a chutney for chaats

Tamarind date chutney

tamarind pulp - 1/2 cup
dates 10
jaggery -3/4 cup
cumin powder- 2 tbsp
In a pan add the tamarind pulp,chopped dates, jaggery, cumin powder, and salt.
Bring them to boil and cook for about 10 minutes until the mixture reduce to a thick liquid.Take the mixture off of heat and allow it to cool. Grind to a smooth paste.

Vada paav

potatoes - 2, boiled and mashed
green chillies - 6-8, finely chopped
cilantro - about 10 stems
garlic clove - 3, grated fresh
haldi - 1/2 tsp
hing - 1/4 tsp
Green chutney
dry garlic chutney

For the batter:
besan - 1 cup
red chilli pwd
mix to make a smooth, lump free batter.

Mix together mashed aloo, hing, haldi, chopped green chillies, garlic paste, salt and cilantro. Make into balls, flatten and dip in batter, coat and fry.

Masala puri

One of the chaat only recognised in karnataka....scrutinized by a M'baiites that I know, on the fact that this dish is on the list of chaats all over M'lore and my Mom's fav among chaats.

Ingredients required for assembling of the said dish:
for each serving:
Green Peas Masala- about 2 cups
puris about 10
thin sev - 3 tbsp
onions - 1 tbsp
tomatoes - 1 tbs
cilantro - 1 tbsp
green chutney
tam - date chutney

Ingredients for Green peas masala
green peas- 3 cup, soaked for 4 hrs
onion-1, finely chopped
garlic- 2 cloves, crushed
green chutney(recipe below)-3 tbsp
turmeric- 1/2 tsp
red chilli powder- 1/2 tsp
Amchur powder-1/2 tsp
oil- 1 tbsp

Heat oil in a pressure cooker and add onion ang garlic and saute till translucent, not brown. Add turmeric, red chillie powder, amchur powder and green chutney and saute for about 5 mins. Add Green peas, salt and about 6 cups of water and pressure cook till peas are cooked completely.( Mine took 10 whistles to cook) Stir for even mixture of peas and spices and mash a few peas using the back of the spoon to thicken the masala. Done.

Although, I dont care for the order of the ingerdients that goes for this dish, I know a few friends who would patiently make a plate in the following order, just way it is served by my fav Chaat Gadiwalla - Shettre's dhaba a.k. a Shetty's Chaat stall.

Assembling of this chaat
1. crush puris
2. layer with green peas masala
3. onions, tomato, cilantro
4. tamarind-date chutney and green chutney
5. lastly, the sev

Saturday, January 23, 2010

Fried Shrimp ' Olathiyathu'

This one is V's fav recipe for chicken or shrimp. The recipe is from a magazine 'Femina' from Jan 98 issue..the recipe is from the Southern basket collection called "ERATCHI OLATHIYATHU" ( fried mutton garnished with slivers of dry coconut). I have never cooked mutton but gave it a try with chicken and it was a sure hit among meat eaters. Sceptical about the feedback and convinced that it was empty praise, I had to give it a shot with shrimp and sure enough,it tasted awesome....if I may say so, myself!This is the picture that inspired my interest in cooking meat ( a vegan at that time) among 100 other recipes that is saved in a hope to cook it to My Crowd.

Shrimp - 2 lbs
onions - 2, thinly sliced
tomato - 1,chopped
green chillies - 2, slit
ginger-garlic paste - 1 tsp
coriander powder - 1 tbsp
red chilli powder - 1tsp
curry leaves - -2 sprig

fennel - 1/2 tsp, freshly pounded
red chillies - 2 whole
coconut pieces - 10 pcs ( I used 1 tbsp of grated coconut)
cilantro - 10 stems, finely chopped

Heat oil in a pan and fry the slice onions till golden brown, Add green chillies, ginger-garlic paste, and stir fry. Add red chilli powder, coriander powder, curry leaves and salt, fry till oil floats on the top. Add tomatoes and cook till masala is dry.
Toss shrimp/chicken, cook for a 7-10 mins and then add all the ingredients that was set aside for garnish: fennel, whole red chilli,coconut and cilantro and roast for a couple mins( this step releases roasted fennel aroma which) .
Serve as a starter.

Crab cakes

Spinach Artichoke Asiago dip

1 (14 ounce) can artichokes
1 cup spinach blanched or frozen
4 ounces cream cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup asiago cheese, shredded
salt and pepper

shred or chop blanched or frozen spinach in a blender or food processor.
chop artichoke hearts into quarters if they are larger than a thumb.
mix everything together in a medium sized bowl.
Add salt, pepper and more shredded cheese to your taste.
Transfer to a heat resistant casserole and sprinkle more cheese on the top.
Broil for 8-10 mins in a 375F oven.

Chilli Paneer

400g paneer, cut into rectangle pieces
red onion
green bell pepper
yellow bell pepper
orange bell pepper

For the sauce
tomato ketchup 4tbsp
soy sauce 2 tbsp
hot sauce 2 tbsp
chilli flakes 1 tsp
Spring onions, finely chopped

Shallow fry paneer pieces. have all the vegetables cut in big cubes and ginger and garlic finely chopped.

Make the sauce using all the ingredients for sauce.

Heat oil in a kadai and combine all the vegetables and saute well. When the vegetables are half done, and are sizzling, add the sauce and salt and mix well. Serve hot with fried rice.

Friday, January 22, 2010

Karbev chutney pitto

Curry leaves about 1 cup
dried coconut/ copra- 1/2 cup
Red chilies – 10-15
Coriander seeds – 1/4 cup
jeera – 1/2 cup
Garlic - 3 cloves
Tamarind paste–1/4 tsp

Dry roast coconut,coriander seeds, jeera, and red chillies and set aside.
Roast crushed garlic and curry leaves seperately and grind dry along with the other roasted ingredients except tamarind.
In a dry pan add the ground chutney powder and tamarind paste and roast to rome moisture from the tam paste. Cool and store upto a month

Batate gojju

Potato gojju is konkani side dish, that is usually prepared when we are running out of ideas for a side to go with rice and a curry...although, it rarely happens....this is the second choice of potato dish , first being batate saung.
The same recipe is used to make Vaingana gojju( eggplant/ brinjal) where the eggplant is flame roasted, peeled and mashed up. Yumm!

Boiled potatoes – 2-4
onion - 1/2 a cup, finely chopped
Green chillies -4, finely chopped
Fresh grated coconut- about 1 tbsp
Corriander leaves chopped- 2 tbsp, finely chopped
Tamarind – 1/4 tsp
coconut oil - 1 tsp

Ingredients for Seasoning:
Mustard seeds – 1/2 tsp
Hing powder – 1/2 Teaspoon

Mash the potatoes and add all the ingredients adding a little water.
Season and add it to the mashed gojju. This requires no cooking.

Monday, January 18, 2010

Keerla neeliche sukke

Keerla neeli is the heart of tender bambo shoots. For those of you who are still confused and are familiar with artichokes, the same rule applies where the outer skin is discarded and the center of the vegetable is typically relished in any delicacy.This dish is prepared along with crushed bikkand ( jackfruit seeds).

tender Bamboo shoots/ keerlu - 2 cups, chopped fine
bikkand /jack fruit seeds - 10 seeds

Coconut - 1 cup
Tamarind - 1 tsp
Jaggery 1-3 tbsp
Urad dal - 1 tbsp
Coriander seeds - 1 tsp
Red Chilli's - 6-8

For the seasoning
Mustard seeds 1/2 tsp
Curry leaves 2 sprigs

With a little oil, fry urad dal, coriander seeds and red chillies. Grind roasted ingredients with tamarind and salt to a fine paste.

In a kadai, heat Oil and season with mustard seeds and curry leaves. Add bamboo shoots and bikkand till they are almost cooked. Add ground masala and jaggrey and cook completely.
Serve as a side dish with rice.

Moong + keerla ghashi

Moong / green gram – 2 cups
keerlu / bamboo shoots - 1 cup

For the Masala
coconut – 1 cup
Red chillies – 6
Tamarind paste -1 tsp

For the seasoningOil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – 2 sprigs

Soak moong (green gram) overnight.
Wash it well and tie it in a cotton cloth, keep it in a container with lid and keep aside to sprout for about 24 hrs. It can be washed every few hrs, but, I usually leave my lentils/legumes undisturbed during the sprouting process.
Wash the sprouted moong well and remove the skins that float on the top.

With a little oil, roast the red chillies and grind it along with coconut, tamarin and salt.

Cook sprouted moong, in a heavy bottomed vessel for about 10 mins. This will have some more moong skin floating on the top. Though tedious, it is always removed before u proceed with next step.

Add bamboo shoot peices to the half cooked moong and cook both completely. Add the ground masala and boil well.

Season with oil mustard seeds, broken red chilli and curry leaves and add this to the curry.

Tori kadgi ghashi
kurle ghashi

Sunday, January 17, 2010

Taikilo ambodo / dangar

Thaikilo and marvala paan are both wild greens. Tikilo resembles methi leaves which grows especially during rainy season and Marvala paan resembles alva paan which mysteriously grows on trees.
Both the greens can be prepped in similar way using the recipe below. I don't think these are available in the U.S which is sad, but I always get to these delicacies on my visit back home.
My mom makes this special dish, always sending a few people on a mission to get these two rarely found greens along with gud-gud alambo .

4 cups finely chopped taikilo or Marvala paan
1 cup rice
1/4 cup urad dal
12-16 red chillies

oil for deep frying
Rice flour for coating the ambodo/vada.

Soak rice for 2 hrs. Dry roast urad dal till light brown.
Grind rice, urad dal, red chillies and a coarse consistency with the minimum water required.Mix chopped greens.
Heat oil in a kadai. Make small flat balls from the greens mixture. Coat the ambodo/vada with rice flour and dep fry.

Surna koot

Yam about 3 cups, cut in small cubes
8 red chillies
1/2 cup coconut
1 tsps mustard seeds
1/4 tsp hing
1/2 tsp methi seeds
1 tsp oil

Heat oil in a kadai and add hing, red chillies, mustard seeds, methi seeds and roast till the mustard seeds splutter.Grind all the roasted ingredients with coconut, tamarind and salt to a fine paste.
Mix fried yam and oil in the ground masala,just before serving.

Karathe Kismuri

 There are two kinds to this kismuri. One being the basic mix of  grated coconut, onions, chillies, cilantro to the fried surn( yam), happol, karathe & sukkal sungat (dried shrimp) followed as kismuri 1 .
Masala kismuri
Second  kind being the ground masala  made with coconut & coriander seeds and red chillies; dry ground with tamarind. All  other ingredients & method remains the same.
The picture here shows ground masala kismuri.

1 bitter gourd ,finely sliced
oil to fry
2 green chillies, finely chopped
1/2 cup coconut
1 medium sized onion, finely chopped
2 tsp finely chopped coriander leaves
Add a tablespoon of salt to the bitter gourd peices and keep aside for 30 mins.
 After 30 mins, squeeze out as much liquid as you can and deep fry till dark brown and crisp. Keep aside.
 Mix together *coconut, *onions, *chopped green chillies, *coriander leaves and salt.
Just before serving add the fried bitter gourd and mix well.

The ingredients and method of preparation ( marked as *)remains the same for happola kismuri, vaingan gojju and batate gojju.

Saturday, January 16, 2010

Ghar dudhi sali chutney

Lauki peel - from 1 lauki/bottle gourd
Green chillies - 6 to 8
Tamarind - 1/4 tsp
Chana dal 1tbs
Urad dal 1tbs
Jeera - 1 tsp
Roast all ingredients in a little oil.

Grind with the ingredients below.
coconut 1/2 cup
cilantro 15 stems

For seasoning
Mustard seeds - 1 teaspoon
Oil - 1 teaspoon
curry leaves

Season the chutney .


My 100th recipe had to be another amchi fav, breakfast eats...SHEVAI.
A big thanks to a dear friend who let me borrow the dhanthe for the authentic ' shevai pilche' experience. Thank's R, anytime u want to eat shevai (come along with the dhanthe), let me know.

Grease the cup of the shevai dhante.
Have the pressure cooker ready with boiling water.

Grease steel (drinking) glasses.

Fill the gllasses with the batter and steam for 15 mins.
Unmold the cooked batter.
Press the dough and make shevai similar to the pic below.

If you are an Amchi, you already know what I'm talking of you, make a konkani friend to eat this delicacy.

Rice – 3 cups
ukudo thandul/boiled rice /kuthari/matta– 1 cup
coconut – 1 1/2 cups
Salt to taste

Soak the white rice for 4 hours.
For the ukudo thandul, I washed, dried and then powdered it coarsely in the coffee grinder.Soak the ukudo thandul powder, seperately for 4 hrs.
Now grind the regular rice with the coconut to a smooth paste. Mix it with the soaked boiled rice, salt and grind to get an even smooth batter mix.

In a konkani house, this is cooked in a special way : In a heavy bottomed pan, cook the batter on medium heat to evaporate excess moisture and bring the batter to upma consistency. While the cooked batter is still warm, not hot...form cylindrical shape ( typically the hands are dipped in cold water in the process, to prevent burning hands).
like I did, apply oil to steel drinking glasses, pour batter into the glasses and steam like idlis in a pressure cooker for about 15 mins. Steaming this way was perfect size for my shevai press and I like the part where I don't have to handle my food too much.

Now grease the shevai dhanthe cup and press the warm idli molds to make shevai. If the batter gets cold, it becomes very hard to press.

This shevai is usually eaten with godda rossu which is sweet (freshly squeezed and strained) coconut juice mixed with jaggrey and ealichi powder.

The pic below is from my visit to India, Aug 07....Vikek was trying his hand at squeezing out the shevai for our breakfast and Miheer is curiously waiting for his breakfast. Gaurav, the boy looking the other way, didn't think SHEVAI for breakfast was that big a deal! It was very special to me and I am thankful to Mom and Vanni for a breakfast made just for me.

Friday, January 15, 2010

Masala Papad

8 papads
1 finely chopped onions
15 stem,finely chopped coriander
3-5 green chillies, finely chopped
1/2 tsp lemon juice
1/2 tsp amchur powder
salt to taste
oil for frying

Fry the papad.
Have all the ingredients mixed up.
Serve the papad and masala mixture separate.

Medhu Vada

Urad dal – 1 cup
Green chillies – 3, finely chopped
Ginger – half an inch, finely chopped
Pepper – 4 to 5 corns
coconut –thinly sliced

Oil for frying

Soak urad daal for 3-4 hours and grind to smooth and thick batter using minimum water for grinding.
Add the chopped chillies,ginger, coconut pieces, crushed pepper and salt to taste. Form into the vada shape and deep fry in medium hot oil till crisp and reddish brown.
Serve it with idli and sambar.

Thursday, January 14, 2010


After much thought and a lot of research for the desired texture, later, I tried my hand at making paav and made it a few times to achieve the laadhi paav taste. I am pretty pleased with the texture, the appearance and the taste.  My neighbour, my kids and  a good friend gave me a good review  as they were eating the warm bread, fresh out of the oven..... all the above combination made me one happy baker! I hope it will make the others who try this just as ecstatc.
 Makes 24 paav's
3 cups all purpose flour
2 tsp dry yeast
5 tbsp oil
2 tsp sugar
1 tsp salt
2 cups warm water

In a cup of warm water, dissolve sugar and add yeast. Let sit for 15 mins. The liquid should now look foamy on the surface, which assures the validity of yeast. (If it has no froth, discard & start fresh with a new yeast).

In a wide mixing bowl add flour,oil,salt and the remaining cup of warm water + the frothy yeast mixture. Knead to a smooth dough and set it aside for 3 hrs to raise and let the yeast do its magic.

3 hrs later,the dough should have been proofed up. Punch down to delflate.

Grease the pan with butter. I used 9 X 13 glass pan once and an oval porcelain casserole the other time and had no problem with removal of finished paav with both the kind of bakeware.

Make little balls out of the dough and place then in the pan leaving alittle gap between the bread so it has enough room to rise again. After arranging the dough balls, cover with saran wrap and let it sit in the oven for 2 hrs ( without heating the oven). The dough should now  have risen again and all the gaps should be filled up by now.

Remove pan from the oven. Pre heat the oven to 375F. Brush the top of the paav with beaten egg whites or milk. Egg whites gives a nice glaze and darker color ( the picture with the oval paav) and milk has a lighter colored tops (pic with the rectangle dish). Bake for 20 to 25 mins. Remove from the oven and let it cool on the counter top for about 15 mins.

Remove from pan and serve with the bhaji made for the Paav or the  vada paav. Yum!

Sweet Kichidi +Theel godd

Happy Sankranthi!!!

The first festival of the year!
Technicaly, accoording to Hindu calender, it isnt new year until April, but now that I have all the time on my hands , I just need a reason for a celebration.
Theel Godd, also known as 'yellu bella' in kannada is shared among the family, neighbours and any visitor coming home today which means spreading sweetness around you. Apart fron the ingredients listed below, back home, it is a tradition to give molded jaggery and cut up sugarcane pieces. Sweet kichidi and pan polo is traditionally cooked today in Konkani homes.
If u look closely, all festivals celebrated serves the same purpose... making food and sharing. In the end, it's all about food!

Sweet kichidi
rice 1 cup
split moong dal 1 cup
coconut 1cup
coconut milk 1 cup
ghee 3 tbsp
cahewnuts and raisins
Elaichi 1 tsp

Dry roast moong dal. Heat ghee in a pressure cooker, roastcahewnuts and raisins. Add rice, roasted dal, jaggrey, elaichi and coconut + coconut milk and 3 cups of water. Cook till done. While serving,(for unknown reasons)it is is garnished with chopped kadali bananas.Yumm!

This the the dry uncooked Theelgodd that are mixed together and served as a prasad.
1/2 Cup jaggrey, Chopped into Pieces
1/2 Cup copra,chopped into small pieces
1/2 Cup Groundnuts
1/2 Cup roasted chanadal, putani
1/2 Cup white til

dry roast Groundnuts, til and putani
Mix all the ingredients together and share the sweetness.

Wednesday, January 13, 2010

Palak Paneer

Fried paneer 400 gms
Paalak 2 lbs
jeera 1/2 tsp
Dhaniya powder 1/2 tsp
red chilli powder 1/2 tsp
garam masala 1/2 tsp

For paste no 1,
onion, 1 small
tomato, 2 medium
ginger 1" pc
garlic 3 cloves
cilantro 10 sprigs
cinnamon 1/2" pc
cloves 4
green chillies 6

For paste no 2,
boiled and cooled paalak

Heat oil, roast jeera add chilli powder, dhaniya powder,garam masala and paste no 1. Fry the paste for 10-15 mins.Add paste no 2 and fried paneer, salt and cover and cook for another 5 mins.

Shrimp Masala

Another shrimp dish, aka kalwan, great with rice.... my style sungta randai .
Shrimp 2 lbs
onion 1, finely chopped
ginger garlic paste 1tsp
red chili powder 1 1/2 tsp
turmeric 1 tsp
tamarind 1/2 tsp
green chillies, 2 slit

for the green masala
coriander leaves- 10 stems
coconut 1/2 cup
green chillies 4

Heat oil in pan and add onions, and green chillies .saute till it it softens.Add ginger-garlic paste, turmeric, red chilli powder and saute the mixture well.. Add the masala, shrimp, tamarind paste and salt. Cook till the shrimp till done.

Another variation to this...By RAKHI SHANBHAGH
All remains the same, except the masala
red chilli

Bisibele Baath

This recipe is from my cousin sis, Shaila akka, who is an awesome cook. Most of her cooking is by guessing the amount of ingredients and the food I ate made by her has always tasted awesome to it sungata pannaupkari, pathrodo or bisibele baath. During her visit here in spring last yr, for Mayank's b'day she made a big batch of this for us and all of us relished and ate it like there's no tomorrow.
Pics of the awesomeness to be posted soon!

For the masala
Coriander seeds- 3 tsp
jeera -2 tsp
chana dal-2 tsp
urad dal 2 tsp
cinn 1"
till 2tsp
garlic 6
coconut 2 tbsp
curry leaves
green ch 3
red chh 10-12
methi 15
pepper 1/2 tsp
clove 2
ginger 1"pc
roast all of the above with a little oil
(I roasted all the ingredients together)
grind with the 4 ingredients below
1.tamarind paste 2 tsp
2.coriander leaves- about 25 stems.
3.turmeric powder 1/2 tsp
4.hing 1/2 tsp

For the seasoning
onions 2, chopped
tomato 2, chopped in big chunks
garlic 2 crushed
mustard seeds 1/2 tsp
urad dal 1/2 tsp
jeera 1/2 tsp
curry leaves 2 sprigs
red chillies 4, broken
cashew nuts and raisins about 10 each

Mixed vegetables about 3 cups- beans, carrots, cauliflower,potato, peas.
Basmati rice 2 cups
tuvar dal 1 cup
water to cook the above- 8 cups

Have the ground masala, vegetables, rice and tuvar dal ready.
In a pressure cooker heat 4 tbsp ghee, add all the ingredients for seasoning and saute. Add rice,dal,vegetables, ground masala, water and salt. cook till rice is done, which should take about 30 mins. Serve with ghee.

Appey / Appo

Appe/ appo...Call it anyway u want it, it is a sure hit among the kids.
It can be made with plain dosa batter, add chopped green chillie,onion and ginger for a spicy appo, offering for neivedyam made out of wheat,coconut, jaggery and elaichi and also with the surnoli batter......anyway u make is happily savoured by all.
Here, I made mine with musti polo batter.