Bharli Mirchi

Ingredients
2 large onions sliced
3 potatoes-peeled & mashed
1 / 2 cup green peas
1 cup paneer, crumbled
1 tomato, finely chopped
1/ 4 tsp jeera
1 /2 tsp chili powder
1/ 2 tsp coriander powder
1/2 tsp garam masala
1 pinch turmeric powder
2 tbsp chopped fresh coriander

1 tbsp oil

salt to taste

Cut the tops off of capsicum.
Heat oil in a pan add jeera and the onions and some salt and fry 2 mins.
Add the potatoes, paneer and peas, salt ,chili,coriander and turmeric powder, garam masala. when the mixture is well blended, add tomatoes and Mix well, sauteing on medium heat and add coriander leaves. keep aside.
Stuff the mixture into the capsicum.

Heat oil in a saute pan and place all the stuffed capsicum in a single layer.The purpose is to brown the outside of the capsicum to caramalize the skin for a smoky flavor.when the outsides have browned evenly, bharli mirch is done.

Idli

Ingredients
3 cups parboiled rice
1 cup urad dal
1tsp methi, optional
salt to taste
oil for greasing

Method :
Wash and soak the rice and urad dal seperately for 4-5 hrs.
Drain, wash and grind urad dal and methi sees if using to smooth paste.Remove the urad dal paste and grind the rice to a medium fine(rava granule) consistency.
Let it ferment overnight. Add salt and mix well. Pour spoonfuls of the batter into greased idli moulds and steam for 10 to 15 mins in a idli steamer or pressure cooker.

Serve the fluffy smooth idli's along with sambhar and coriander chutney.

Lasuni chutney

The pic here is lasuni chutney pitti.
1 cup dry coconut( copra) shredded
20-25 red chillies
20-25 garlic cloves
salt
Dry roast finely chopped garlic, coconut and red chilles, all separately. cool. Grind dry with coconut and salt to a coarse powder. Make sure to pulse grind since grinding all at one stretch may release moisture and turn into mush. This can be roasted again in a dry kadai to evaporate all the moisture if any.

This can be stored in a refrigerator for about a month.
**********************************************************

This is another kind of chutney that has similar ingredients but is wet ground and mostly used immediately unlike the Puddi chutney recipe (above).

Ingredients
1 cup coconut
15 red chillies
15 garlic cloves/ lasun
salt to taste

Method
Grind the coconut,chillies and garlic with the minimum required water. This does not require any other seasoning.
This chutney is great with pann-polo, as a masala spread for masala dosa and idli's.

Kothambari Chutney

Coriander leaves chutney

Ingredients
1 cup coconut
1 bunch kothombari/coriander leaves
6 green chillies
1/2 tsp tamarind paste
salt to taste

For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
1 sprig curry leaves
2 teaspoon oil

Method


Grind the coconut, green chillies, tamarind and salt to a fine paste. Temper with oil, mustard seeds, red chillies and curry leaves.

Val Bhaji

Val or surti val is a little bitter for a first timer and is an acquired taste.

Ingredients
2 cups val
2 tsp cumin seeds
4 green chilies
1 sprig curry leaves
1 tbsp jaggery
1 tbsp coconut
salt

For the tempering
2 tsp oil
1/4 tsp mustard seeds
1/4 tsp hing
1 tsp turmeric powder
1 tsp red chili powder

tamarind
coriander leaves

Method

Wash and soak val beans overnight in plenty of water. After 8-10 hrs, drain all the water and rinse beans until the water runs clear. Tie the beans in a cotton cloth to let it sprout. Keep them covered in a warm place, for 24 hours or till they sprout.

After sprouting, soak the sprouted beans in lukewarm water for an hour so that their skins can come out easily during peeling. Peel and set the beans aside.

Heat oil in a heavy bottomed pan and season with mustard seeds and when they splutter add crushed jeera,asafoetida, red chilli powder, turmeric powder and curry leaves.

Add beans and about a cup of water and cook till soft. When done, add jaggrey, coconut and coriander leaves.
Serve with chapathi.

Dudholi

Manni/Dudholi...My fav childhood sweet....my best summer dessert since it is always eaten chilled and it's always a relief knowing that this one is guilt free....no preservatives, not super sweet and absolutely no fat. How many amchi dishes can u find out there that fits the bill?
Ingredients
Ragi ½ kg.
Jaggery about ½ Kg.
Coconut 2 cups
elaichi 5 powdered

Method
Soak ragi for 2 hours. Grind with coconut and water to a fine paste.
In a heavy bottomed pan cook the paste on a low flame stirring to thicken the paste.When it starts thickening and leaving the edges of the pan, add jaggery and elaichi powder, remove from the heat.

Apply ghee to an edged plate and spread the mixture and allow to cool. Can be chilled or left at room temperature. Cut into squares.

Raja masal

Raja Masala is a chatpata snack that is always requested by V during an impromptu get together since it doesn't require any prep.
I have all the list of ingredients but the quantity depends on one's taste....just like any other chaat.

Ingredients
dry roasted peanuts
onion
green chillies
Chat masala
amchur powder
red chili powder
coriander leaves
Salt
lemon

Method
FInely chop onions,green chillies, coriander leaves and mix with the rest of the ingredients.Chatpata raja masala is ready to be savoured.

Chutney's for chaat

INGREDIENTS:

Green Chutney:
Mint Leaves 1 Cups packed
Cilantro Leaves 2 Cups Packed
Garlic 2 Cloves
Green Chiles 6
Lemon Juice 1 tbsp
salt to taste


Tamarind Chutney:
Tamarind 1 cup
Dates 1 cup
Jaggery 1/2 cup
Ginger 1 inch Piece
jeera 1/2 tsp
dhaniya powder 1/2 tsp
amchur powder 1 tsp
black pepper 1/2 tsp
Red Chilli Powder 1/2 tsp
Salt to taste
Boil the ingredients together and thicken to a pulpy consistency.

Red Chutney:
Whole Red Chiles 15, soaked in warm water for 30 mins
Garlic 8-10 cloves
coconut 1/4 cup
Salt to taste
grind together with as little water as possible.

Method of preparation:

Keerla sukke

Sukke is a dry coconut based dish that is served as a side with daliythoy and rice.
This dish can be prepared with various vegetables using the same masala. Other well known dishes using this masala is alambe( mushroom), cauliflower + batata and ( okra)benda sukke.

Ingredients:
keerlu/bambo shoots - 2 cups, finely chopped
Onion- 2 large, finely chopped
coconut - 1/2 cup
Red Chillies - 6-8
Coriander seeds - 2 tsp
Urad Dal - 1 tsp
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - as per taste
Oil - for frying

Method:
In a pan, roast red chillies, urad dal and coriander seeds with 1/2 tsp oil. Add coconut and allow to roast a little. cool and gring along with turmeric powder and salt.
Heat a kadai,add oil and season with mustard seeds and curry leaves. Add onions and saute till they are translucent and add bambo shoot pieces. Add the ground masala and salt. Bring to boil and simmer on a low flame till water completely evaporates. Serve.

Jeera and putani chutney

Ingredients:
1 cup of coconut
1/4 cup of putani/ roasted chanda dal
4-6 green chillies
1/2 tsp jeera
5 curry leaves
Salt

For seasoning:
mustard seeds
urad dal
red chillies
hing
1tsp of oil

Method
Grind together all the ingredients adding just enough water to blend and make a smooth paste.

For tempering heat a tsp of oil, add mustard seeds let them splutter add Urad dal, red chillies, curry leaves and hing.Fry for a few seconds on low heat and pour the tempering on top of the chutney, mix and serve.

Alle chutney

Ingredients:
coconut 2 cups
ginger 2"
tamarind paste 1/4 tsp
green chillies 6
Salt

For seasoning:
Oil 1 tbsp
mustard seeds 1/4 tsp
curry leaves 1 sprig
red chilies 2

Method:
Grind coconut, ginger, tamarind, salt and chillies to a smooth paste with required amount of water.
Heat oil and season with mustard, curry leaves, broken red chilies. Fry for a minute and pour this seasoning over chutney.
Serve the chutney with dosa or idli.

Vegetable cutlets

2 potatoes, boiled , peeled and mashed
3 cups vegetables,finely chopped
1 tsp red chili powder
2 tsp dhania jeera powder
½ tsp saunf powder
½ tsp amchoor
½ tsp garam masala powder
2 green chillies , finely chopped
1 tsp ginger-garlic paste
1 tbsp chopped coriander leaves
1 tsp chopped cashew nuts
1 egg white, beaten
1 cup breadcrumbs
Salt to taste
1 tbsp ghee
Oil for shallow frying the cutlets

Method

Heat the Ghee and add the ginger-garlic paste and green chillies. Now add the cashew nuts and all the spices. Now add all the vegetables and stir till vegetables are almost done. Mix in the mashed potatoes and salt to taste. Heat through and take off the stove top. Add cilantro.
Mix in 1 egg white.This will help bind together the vegetables. Form the vegetable mix into cutlet shape. Dip each round in the well beaten egg and roll in the breadcrumbs. Shallow fry on both sides till golden brown.

Milagai podi

A borrowed recipe from a Tamilian friend. Milagai podi means chilli chutney powder or famously called as Gun powder due to the heat.
Ingredients
coconut 2 tbsp
1 cup Urad dal
3/4 cup bengal gram dal
1 tbsp til
curry leaves about 5
5 red chillies
1/4 tsp hing

salt to taste

Method:
Roast all the ingrdients seperately without any oil. Cool and then powder it fine with salt.

Golibaje

Ingredients:
2 cups Maida
Thick Sour Curds 1/2 Cup
Ginger,Finely Chopped
Coconut Pieces
green chillies 6, finely chopped
1 Tbsp Sugar
Baking soda 1/4 tsp
curry leaves, cut up
jeera 1/2 tsp

Oil for frying
Salt to taste

Method:
In a bowl mix maida, chilies,ginger,coconut pieces,jeera, sugar,soda and salt. add the curds to make a batter as thick as idli batter consistency.
Heat oil for frying. Drop spoon fulls into hot oil and the bhajis should float immediately if the the batter is done right. Fry till the outside of bhajis are crisp and golden. This bhaji is served typically with ginger chutney.

Pathrodo

Another fav amchi dish!

Ingredients:
20 colocassia leaves
1 cup whole moong
1 cup of shredded coconut
1/2 cup rice
10-15 dry red chillies(roasted in little oil)
One lemon-sized tamarind
1/2 tsp hing
Salt to taste

METHOD:
Soak the whole moong and rice for 4-6 hrs. Grind with roasted red chillies, tamarind, coconut, hing, and salt to paste. Now add the whole moong and rice to this paste and grind to make a coarse paste.

Devein the colocasia leaves. Pick the biggest leaf to use as a wrap, place stem side up, apply the paste to the leaf.


Next layer smaller leaves on the first one, applying the paste until it is( about 8 leaves) thick. Fold the two elongated sides to give a neat edge & now roll and form a log. Make all the rolls in a similar manner.

Place all the rolls into the pressure cooker and steam for about 20-25 mins, depending on the thickness of the roll. Remove from pressure cooker and let cool for about 5 mins. Make 1" slices. Serve with coconut oil.


It can be eaten as is, tawa fried using rawa for coating it, can be made into an upkari or deep fried. Possibilities galore!

vanilla buttercream

This is a classic version of butter cream done in most bakeries. This works best to make roses as well as all the decorations.
If using to make rose, I recommend taking a few scoops of icing in a bowl and adding a couple table spoons of confectioners sugar to stiffen it. This is sure to hold the shape well and is very well liked for the taste by the grown ups as well as the kiddies.

Ingredients:
3/4 cup unsalted butter, at room temperature
1/4 cup white vegetable shortening
1/2 cup milk (I used 2 percent)
1/4 tsp salt
1 1/2 tsp. vanilla extract
2 pounds confectioner's sugar, sifted

Place the butter, shortening, milk, salt, and vanilla, in a mixing bowl and beat until all the wet ingredients are well incorporated.
Add one pound of sugar and beat at low speed until combined, then gradually add in the other pound of sugar. Stop the mixer and scrape the sides and bottom of the bowl to avoid sugar clumps in the final product. Beat on high speed, for 8 to 10 minutes, until the frosting is very light and fluffy.


chocolate buttercream:
To make this into chocolate frosting, add 1cup of dutch processed cocoa powder. and a splash of milk to acheive right consistency.

Bafat powder

This recipe is from my friends Mom who makes this to flavour pork and chicken.

Ingredients
Bedagi Chillies 2 kilo.
any other variety of red chili 1 kilo.
Coriander seeds 250 gms
Cumin seeds - 100 gm
Mustard 50 gm
Pepper 50 gm
Turmeric Powder 50 gm
Cinnamon and clove 50 gm

Method
Dry all the above ingredients in an warm oven or sun dry for a couple days. The purpose to to remove any moisture if any.Powder and store in a tight container.

Mix and match varieties of red chillies if preferred for the color. Here Bedagi is used mainly to color and other variety for hotness, since Bafat powder available in India are bright red in color.

Dal vada

Ingredients
Chana dal, 2 cups
green chillies, 8-12
coconut, 1/2 cup of fine pieces
ginger, finely grated
cilantro leaves 10 stems, finely chopped
onions 1 small

Soak chana dal for 2-3 hrs.
Grind coarsely with green chillies and ginger. Add finely chopped onions,cilantro and coconut pieces. Deep fry in medium hot oil and fry till the vada's are completely cooked and crisp.

Tiramisu

Ingredients
8 ounces mascarpone cheese
1/4 cup sugar
1 tsp Dark rum

8 oz heavy cream
1/3 cup sugar
2 tsp vanilla

1/2 cup of espresso
1 cup skim milk
2 tbsp sugar

1 1/2 packages of Italian style lady fingers
6 oz bittersweet chocolate
6 oz milk chocolate

Allow the mascarpone to come to room temperature. Beat the rum and 1/4 cup of sugar into the mascarpone until it is smooth. Set it aside.

Beat the cream, 1/3 cup of sugar, and 2 tsp vanilla into a bowl and mix with a whisk on high until soft peaks have formed. Set it aside.

Combined the hot espresso and the 2 tablespoons of sugar and stir until the sugar dissolves. Add the skim milk and stir. Set aside.

Grate the two types of chocolate using a food processor or a grater. Keep them separate.
Fold the mascarpone and whipped cream into each other (gently).

Dip a ladyfinger into the coffee mixture, and remove it and place it into a 9″ x 9″ pan. Repeat this until the bottom of the pan is lined with soaked ladyfingers.
Layer on half of the mascarpone/whipped cream combo, smooth it out with an offset spatula. Sprinkle the bittersweet chocolate.
Add another layer of the soaked ladyfingers, the rest of the mascarpone/ whipped cream combo, and finally the grated milk chocolate. Wrap well with saran wrap and refrigerate several hours or even better, overnight.

Serves 9 - 12 depending on the size of the serving.

Kaarathe talasani

Talasani's usually are vegetable dishes that are seasoned with garlic and red chillies and saute'd till cooked without adding any liquid in it.
Other vegetables prepared similar way are
* Karathe (bitter gourd)
* vaingan ani masinga sang (brinjal and drumsticks)
* vali ani bikkand (malabar spinach and jackfruit seeds).

Ingredients:
bitter gourd , 3 medium sized
onions, 3 medium, sliced thin
mustard seeds 1 tsp
red chillie powder 1/2 tsp
jaggery 2 tbsp,
green chillies 3-5 slit
tamarind pulp 2 tbsp
salt
oil 2 tbsp

Method:
Make thin slices of kaarathe/bittergourd. Add salt leave aside for 30 minutes. Squeeze out the liquid as much as possible to remove the bitterness.

Heat a kadai add oil season with mustard seeds,sliced onions, green chillies, saute for a few minutes. Add sliced bitter gourd and stir fry for a few minutes till the gourd gets a little crispy. Add red chilli powder,tamarind pulp, salt, jaggery and mix well. Cover and cook for 5 minutes.Serve hot with rice and daalithoy.

Masala Dosa bhaji + and chutney

DOSA
Rice- 2 cups
Urad Dal- 1/2 cup
chana dal 1/2 cup
Fenugreek seeds- 1tsp
poha 1 cup
Salt

Method
Soak all the ingredients separately overnight
Allow the batter to ferment in a warm place for 8 to 10 hours. Add the salt to the batter after it has fermented.



Potatoes 4 large, Boiled and peeled
Onion 2 Large, thinly sliced
Green Chilies 8-10, finely chopped
Curry leaves- 6 to 8
Ginger 1 inch piece, finely chopped
Coriander 15 stems, finely chopped
Mustard seeds 1/2 Tsp
Urad Dal 1/2 Tsp
Channa Dal 1 1/2 Tsp
Turmeric 1/2 Tsp
Oil 3 Tbsp
Salt

Method
Heat oil in a kadai, add the mustard seed, after they splutter, add the urad dal,channa dal and allow to turn slightly brown. Add the green chilies, ginger, curry leaves, onions, and saute till onions become transparent, then add turmeric powder, mashed potatoes and salt well and. Turn off the heat. Garnish with the fresh coriander leaves.

GARLIC CHUTNEY

Red chillies 15-20
onion 1small
garlic 10 cloves
tamarind
coconut 1 cup
coriander seeds 1/2 tsp

Grind dry without adding any liquid. Smear it on the inside of the dosa while the dosa is still roasting in the pan.


coriander chutney
1 bunch coriander leaves
8 green chillies
coconut 1/2 cup
salt
Grind the ingredients into a fine paste with as little water required for grinding.

BHAJI

Anjeer Ice cream

Ingredients
15 dried figs
3 cups heavy whipping cream
4 tbsp honey
1/4 cup confectioner's sugar
1 can(14 oz) evaporated milk
3 tbsp condensed milk
1 tbsp vanilla essence
chopped nuts for garnish

Method
Chop dried figs, soak them in warm water to plump up(figs here were soaked overnight in the refrigerator).Pulverize to a coarse pulp.

Beat chilled whipping cream to soft peaks. Add evaporated milk and confectioner's sugar and fold the milk into the cream gently making sure to not deflate the whipped cream. Add honey, vanilla essence, chopped nuts and the fig pieces( drained,without the water).
Churn in the ice cream maker as per instructions or follow the steps below to achieve crystal free ice cream.
Set in a bowl and freeze it for a little more than an hour.Remove from freezer stir until it becomes smooth and creamy breaking the ice crystals, if formed. Now set it to freeze again 6-8 hours, or until the ice cream is set.

Remove few mins before ready to serve, scoop out the ice cream into individual bowls and serve with sliced figs or set it in molds like I did.

Masala dosa

The pic on the top is what I desire to achieve........on the bottom is what I actually did. Of course, my pic doesn't look as good...........its missing the banana leaf,chutney sambhar,bhaji...the works.

Ingredients
1 cup urad dal
3 cups rice ( I use Ponni raw rice
1 tsp methi seeds
1 cup poha
1/2 cup maida
2 tbsp sugar, yes, u read it right!

Soak rice and urad dal separately. Soak methi with poha. Grind about 6 hrs later. Grind Urad dal, methi and poha for about 30 mins making sure all the daal have now become into a fluffy smooth batter.
Remove the batter and then grind the rice to a paste. Rice should be ground fine. To make sure if your rice batter is the right consistency, the feel of the batter is something close to the finest rava you find in the grocery store.Add salt and let the batter ferment.
Just before u make the dosa, mix sugar and maida with a little water and add it to the batter.This helps make crispier dosa.

Flan

Ingredients
1 can evaporated milk
1 can condensed milk
10 egg yolks
1 teaspoon vanilla extract for the caramel
1 cup sugar
3/4 cup water

Procedure
Mix the sugar & water in a saucepan boil until the sugar caramelize.
Pour the caramelized sugar into aluminum moulds.
Spread the caramel on the bottom of the mould.

Mix the evaporated milk, condensed milk, egg yolks and vanilla by hand . Pour the mixture on top of the caramel on the aluminum moulds,halfway up.
To bake the Leche Flan, place the mould on a larger baking pan half filled with very hot water.
Pre-heat oven to 370 degrees before baking. Bake for 45 mins.
Let it cool then refrigerate.

Serving
To loosen the Leche Flan, run a thin knife around the edges of the mould. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Kurle ghashi

This dish like many others varies at every konkani kitchen. Some add roasted ingredients along with basic coconut masala (masolu: coconut, roasted red chillies, tamarind & salt), some just use masolu with the addition of roasted onions. Many many experiments later, I stuck with this keeper dish. A perfect blend of heat from chillies & spices that goes great with the sweetness of crab meat, also let me not forget to mention the mesmerizing aroma of this ghashi is appetizimg in itself that invites crab lovers to the table.

Ingredients:

Alaskan king Crabs about 3 lbs

1 medium sized Onion, thinly diced

1/2 cup Coconut

2 tsp coriander seeds

15 seeds methi

Red chillies 7-9

Tamarind paste 1/4tsp

Oil 2 tsp

Salt

Method
Heat 1 tsn of oil and fry coriander and methi seeds. Grind them with red chillies, coconut and tamarind to a smooth paste.

Heat remaining oil and fry onions till they are slightly brown. Add ground masala, salt and cook for a couple of mins. Now add the crabs, stir, cover & cook for around 20 Min's.

Great dish with white rice .

tips:

Since I usually buy cooked crabs and it is refrigerated, I add about 2 cups of water in a biggest pan I have, place the crabs in a colander and steam the crabs for 20 mins without letting the water touch the crabs , so it is heated well throughout. Then steamed crabs are then added to the masala and brought to a rolling boil.

G's note: Traditionally, this dish has no turmeric in it, I tweaked a teaspoon of it just to brighten my dish. I'm not a rule follower anyway! :P

Kalakand

Ingredients:
1 Tub ricotta cheese (14ounces)
1/2 Tin condensed milk
1/4 Cardamom powder

For Garnishing:
2 Tblsp almond chopped finely
2 Tblsp pistachios chopped finely

Method:
Heat the ricotta cheese in a heavy pan till it gets dry and all the water evapourates.
Add half a tin condensed milk and again stir it on medium heat till it gets dried up.
To this add powdered cardamom and stir till it becomes very thick.
Grease a dish with butter and pour the mixture.
Garnish it with chopped pistachios & almonds.
Cut it into small squares.

Jeera Meeri khadi

Ingredients:
3/4 cup coconut,
1 tsp cumin
10 peppercorns
2 dry red chillies
7-8 garlic cloves, peeled
1/4 tsp tamarind paste
salt to taste
2 tsp oil

Method:
Heat half a teaspoon of oil in a pan. Fry the cumin, peppercorns and chillies until well toasted and aromatic. Let cool, then grind with coconut, tamarind and 2 cloves of garlic into a fine paste
Transfer to a sauce pan, add a cup of water and simmer over moderate heat.
Season to taste.
crush 4-5 cloves of garlic.
Temper with the remaining oil and garlic cloves and place on heat . Pour the tempering over khadi and serve hot.

My Sunday lunch

Pictured here is Rice with Dalithoy,Masoor sarupkari, beans upkari ani sungta pannaupkari. It was as Yummy as it looked.

Malai kulfi

Ingredients:

8 oz mango pulp
Coconut Milk -1 can
everest masala( dry fruits mix)- 3 tbsp
cool whip- 1 tub
condensed milk -6 oz
dry nuts-pistachio,almond,cashew nuts
saffron strands- about 2 pinches.


Method:
Mix all except cool whip to a well blended mixture.Fold in the cool whip,
prepare the bowl by sprinkling a little dry nut powders and saffron strands as a garnish, then pour malai into kulfi molds or into individual ramekins.
while serving, invert the kulfi into a plate to have the bottom of the ramekin as the top to beautify your creation.

Variation:
Mango pulp can be substituted with chikoo.
Coconut milk can be substituted with evaporated milk.
There are no rules when u make this recipe as this is a no fail recipe.

In the past when I made these, I have divided the malai into 3 and added mango to one part, pistachio to another and just saffron to the third to make it tri coloured and poured it into layers into a loaf pan.Just to achievethe look of the ice cream slabs we used to eat at "Ideals" in India.

Pictured above.......mango,raspberry and pistachio kulfi.

Onion Bhaji

Ingredients:
2 medium onions, finely sliced
1 cup besan
chopped cilantro
6 minced green chillies
1 tsp cumin seeds,crushed
1 tsp coriander seeds,crushed
1tsp fennel seeds(saunf),crushed
salt to taste
Oil for deep frying

Method:
Mix salt into the onions.Add the rest of the ingredients into the onions and sprinkle a little water to make a thick batter.
Heat the oil and add teaspoons of batter into the oil, fry till bhajjis are golden. Drain on paper towels. serve with ketchup and coriander chutney.