BREADFRUIT TAWA FRY/BREADFRUIT SHALLOW FRY !!!!!

Breadfruit is a seasonal delicacy & amchis most favourite vegetable like thunder mushrooms, jack fruit etc. We call it JEEV KADGI in konkani & HEBBALASU in Kannada We can make deep fry, tawa /shallow fry, rava fry, pakoda, upkari, menaskai, curries etc using this vegetable. Today, i am posting breadfruit tawa/shallow fry recipe which is my most favourite.

INGREDIENTS:-

Breadfruit - half
Red chilly powder - 2tsp
Salt - 1/2 tsp
hing Powder - 1/4 tsp
Sooji rava/semolina - as you needed to fry this
Oil -  as needed

METHOD:-

1. Remove the skin of breadfruit & cut it into 4 pieces. Now take only 2 pieces. Now remove the core & cut it horizontally into 1/4 to 1/2  inch thick slices & keep aside.
2. In a bowl, mix red chilly pow+salt+hing pow & mix well. Now add very less water to make it a thick paste.
3. Now add breadfruit pieces to this paste & mix well until masala coats breadfruit pieces uniformly.
4. Now spread semolina/sooji rava in a plate & roll the breadfruit pieces on it one by one. Each piece should get an even coating of semolina on both the sides. 
5. In the meanwhile, heat tawa, put 2 tsp oil on it & spread it evenly on tawa. Now turn heat to low &  lay the breadfruit pieces. Now sprinkle a tsp of oil evenly on all pieces Now sprinkle 1/4 cup water evenly at all the sides of tawa & close it with a lid.
6. Cook the pieces on low heat for sometime till it cooks well or until it turns crispy/golden brown.
7. Now turn the pieces to another side & sprinkle a tsp/2 tsp of oil on all sides & cook it until turns crispy/golden brown ( Don't cover it with lid now).
8. Transfer it to a serving plate & serve hot as starter/ as side dish with rice.

HAPPY COOKING :)))))

and here's an tip:-

You can use same recipe for raw banana, yam, potatoes , chayote(seeme badane), taro root(we call 'maddi' in konkani) etc too.
I have the pics of Yam tawa fry & raw banana tawa fry & here it is...

(RAW BANANA TAWA/SHALLOW FRY)

(YAM TAWA/SHALLOW FRY)

(CHAYOTE TAWA
 FRY)

(SNAKE GOURD RINGS)

APPLE SHEERA !!!!

I adapted this recipe from food group callled KAF & it is posted by Shubha Bhandarkar. This is just like an ordinary sheera. Only difference is add any ready made apple juice instead of water. Easy one na ? I want to try this recipe with different type of ready made juices like litchi, blueberry etc in future :D

INGREDIENTS:-

Rava - 1 cup (sooji rava)
Sugar - 1 cup
Ready made apple juice - 2 1/2 cups (it should be at room temp)
Ghee - 3-4 tb sp
Cashew nuts - a handful
Raisins- a handful
Cardamom powder - 1 tsp
Almonds -  few for decoration  

METHOD:-

1. In a thick bottomed kadai add 1 tb sp of ghee & roast the cashew nuts till golden brown. Drain & keep aside. In the same pan roast the raisins till they puff up & become golden, drain & keep aside.
2. Add another tbsp of ghee to the kadai & roast the rava for 5-7 mins or till it becomes light brown in colour.
3. Slowly mix apple juice into the kadai & keep mixing. Cover & cook for 3-5 mins or until all the juice has been absorbed. 
5. Add sugar & mix well. Keep stirring till the mixture starts to form a single mass. Add ghee little by little to speed the process.
6. Mix in the cardamom powder & roasted cashew nuts  raisins.
7. Put it in a serving plate & decorate it with cashew nuts & almonds.
8. Serve hot.

HAPPY COOKING :)))))))

BHAPA DOHI !!!!!

I adapted this recipe from APY COOKING. This is very popular in Kolkotha. But i tasted this in Blore at K.C.Das Sweets. My God! what a taste...simply awesome ! & i fell in love with it :D There after i tried to prepare it at home in many ways. But this recipe i felt best among all.

INGREDIENTS:-

beaten curd - 1 cup

milk - 1 cup

sweetened condensed milk - 1 tin (400gm)

chopped nuts(optional) - 5 almonds, 10 pistachios & 5 raisins)

cardamom powder - 1/4 tsp (optional)

METHOD:-

1. In a large bowl, beat together curd+condensed milk+milk. I used a handheld electric mixer. Beat for few seconds till you see froth on top. Scrape the sides as you beat to make sure the ingredients have mixed well. Add nuts ( i did not add) & mix well. Sprinkle cardamom powder(optional).

2. Pour into 1 ltr pudding mould or any vessel that goes in the cooker (till 3/4th full).(i used mud pot)

3. Cover vessel tightly with grease-proof paper ( i used a lid)

4. Pour some water into the cooker. Place a grid or a perforated plate (plate with holes) into the cooker (this way vessel will not tilt). Place the vessel in the cooker. Close the cooker (do not put whistle).

5. Turn the heat to medium-high or high & bring the cooker to full pressure about 6 mins. Reduce to medium low & cook for another 15-20 mins.

6. Remove from heat & allow cooker to cool completely. Remove the vessel. Bring to room temperature. 

7.Refrigerate for at least 3 hrs or until you serve. ( doesn't taste great at room temp).

HAPPY COOKING :)))))))

EGG BHURJI- MUMBAIYYA STYLE !!!!!!

I adapted this recipe from NDTV COOKS. I tried this recipe especially for my son who is a great fan of capsium, I made slight changes in recipe according to our taste (i will mention them in recipe) & it tasted great.

Ingredients

4 eggs 

2 onions, finely chopped

2 tomatoes, chopped 

3 green chilies or as per taste, finely chopped 

1 capsicum, chopped 

2 inch ginger, finely chopped (here i added 2 tsp ginger-garlic paste)

1/2 cup coriander leaves 

3 to 4 curry leaves 

2 Tbsp vegetable oil or ghee(here i used coconut oil)

1 tsp jeera 

1 tsp red chilli powder (here i used only 1/2 tsp)

1 tsp turmeric powder (here i used only 1/2tsp)

Pav bhaji masala (as per taste) (i used 1/2 tsp)

Pinch of hing 

Salt as per taste 
2 Tbsp butter (optional)(here i used only 1 tbsp)

Method:-

1. Whisk the four eggs gently with a spoon and keep aside. 

2. Take a pan, add oil or ghee to it. Now add jeera, onions, hing, green chillies, curry leaves, capsicum and ginger to it. Saute. 

3. Add tomatoes and few coriander leaves. Saute for 2 minutes. 

4. Add 1 Tbsp butter, pav bhaji masala, red chilli powder, tumeric powder and salt as per taste. 

5. Lastly add slightly beaten eggs and keep whisking them until cooked.

6. Top it up with butter.( optional) ( i didn't used). Garnish with the rest of coriander leaves.

7. Serve hot with buttered pav/butterd bun/chapathi/rice.

HAPPY COOKING :)))))))))

and here's an tip:-

1. For extra taste apply green chutney/garlic chutney on one side of pav/bun & sprinkle egg bhurji on it & close the pav/bun & eat it. My son ate it in this way & liked it a lot.
2. People who don't egg, can try this with paneer bhurji.

MINT CORIANDER CHUTNEY !!!!!!

INGREDIENTS:-

 chopped mint leaves/pudina - 1 cup

 chopped coriander leaves/dhania - 1/2 cup

green chili, chopped - 1

lemon juice (preserves the green colour of the chutney - 1 -2 tsp

black salt

METHOD:-

1. blend all the ingredients with very little water to a smooth paste.
2. keep aside.

HAPPY COOKING :)))))))

DATES IMLI CHUTNEY !!!!

We use this chutney mainly in chats. You can use this chutney also as dip for samosas etc. & u can store this chutney  for 1 month in refrigerator too or you can store it in deep freezer for few more months too. But while serving add little water to this chutney, mix well & then serve.

INGREDIENTS FOR DATE-IMLI CHUTNEY :-

dates, deseeded(khajur) - 2 cups
tamarind, deseeded(imli) - 1/4 cup
grated jaggery (gur) - 1 cup
chilly pow - 1 tsp
hing - a pinch
salt to taste

HOW TO MAKE DATE-IMLI CHUTNEY :-

1. Wash the dates and tamarind and place them in a saucepan.
2. Add the jaggery, chilly pow. hing, salt and 4 cups of water and simmer for 20 - 25 mins.
3. Cool and strain the mixture through a sieve.
4. Use as required. Store refrigerated.

HOW TO USE?

When ever required, take it out from refrigerator and add water as desired, mix it well & use it.



HAPPY COOKING :))))))))

KANDHA BHAJI/ONION PAKORAS !!!!!!!

I adapted this recipe from the FB food group KKKMKT posted by Geeta Shenoy. She says this is true housewife's recipe. I never ever thought that we can prepare onion pakoras by using left over cooked rice (white rice). Here we use leftover cooked rice for pakoras.

INGREDIENTS:-

onions, medium chopped - 2 if large, 3 if medium
curry leaves, chopped - 2 tb sp
coriander leaves, chopped - 2 tb sp
green chillies,  finely chopped - 3-4
turmeric powder - 1/2 tsp
besan - as required to make loose dough like consistency.
cumin seeds - 1 tsp
oil for deep frying
salt to taste
left over rice - 2 fistful

METHOD:-

1. Chop onions, apply salt & keep aside.

2. Make paste of white rice in mixer. ( i added little more rice after taking this picture).

3. Mix all other ingredients (except besan) to this rice paste.

4. Now add chopped onions & mix well. And add besan ( i used approximately 4 tbsp here) & mix well.

5. Heat oil, put spoonful of batter in hot oil.

6. Deep fry pakoras on medium flame till golden brown.

 7. Remove from oil.

8. Serve hot. You can eat it as starter/evening snack/side dish with rice.

HAPPY COOKING :)))))))

PADDU/APPO !!!!!

Sometimes everyone at home may not like idlies to eat. Then you can prepare this from the same batter. I prepared this on hubbys demand. You can call it as APPO/PADDU. But my hubby call it as MINI DODDAK :D. Because  Doddak dough  &  Paddu dough are same. & the aroma is just like our Biscuit Ambade because of green chillies & curry leaves.

INGREDIENTS:-

Idly batter - 4 cups
green chilly, finely chopped - 1 
curry leaves, curry leaves - 4 strands
ginger, deskinned & finely chopped - 1/2 inch
grated coconut - 3 tb sp
salt - lil

METHOD:-

1. Add finely chopped chilly+finely chopped curry leaves+finely chopped ginger+grated coconut+lil salt to the Idly batter & mix well.

2. Heat appam pan & put little oil (1/4 tsp) in each compartment.
3. Make the flame medium, & fill all compartments with the batter & cook appams on low flame.

 4. Once top is cooked, turn it upside down with the help of a flat spoon or knife & cook it again till it is fluffy done.

5. Now remove it from appam pan & serve hot with coconut chutney/kurma.

HAPPY COOKING :))))))

EGGS IN THAI RED CURRY PASTE !!!!

Eggs in Thai red curry paste...excellent in taste. I prepared this curry using REAL THAI brands red curry paste. My son liked it very much. It tasted just like amchis Batate Humman. I tried to prepare same curry using different brands red curry paste. But the taste is not at all the same :(  

INGREDIENTS:-

eggs- 4
Thai Red Curry paste - 50gm
oil - 2 tbsp
coconut milk - 400 ml 
salt to taste

METHOD:-

1. Boil eggs. Remove shells & cut it into halves & keep it aside.
2. In a kadai, put oil & read curry paste & stir it for 1 min.
3. Now add coconut milk( i used ready made tin but we can extract it in home also) & bring it to a boil.
4. Now add eggs carefully & add salt to taste & again bring it to a boil.
5. Garnish it with mint leaves.

HAPPY COOKING :)))))

AMBE UPKARI/RIPE MANGO CURRY !!!!!!!

Ambe upkari or Ripe mango curry  is a pure Konkani delicacy. You can have it with rice as side dish or you can eat it independently. Well i would like to eat it independently especially in the evening. This ambe upkari is made from home grown mangoes. These mangoes are specially used for making ambe upkari & we call it GONTAMBO in Konkani. I feel it has a different flavour & taste than other mangoes. Usually i don't eat mangoes but this is my favourite one.

INGREDIENTS:-

ripe mangoes - 6
green chilly - 3
maida - 3 tbl sp
long red chilly - 2
jaggery to taste
salt to taste
oil for seasoning
mustard seeds - 1 1/2 tsp
curry leaves - 3 strands

METHOD:-

1. Remove the peel of mangoes. Now add little water to the peel & squeeze it properly to get the juice. Repeat this process twice.
2. Take the peeled mangoes+juice extracted+slit green chillies in a pan & bring to boil.
3. Cook it further till the colour of mangoes slightly changes. Add jaggery & salt depending on your taste.
4. Continue cooking for further few mins.
5. Now take maida in a bowl & dilute it by adding water & add it to the curry & cook it for further few mins. This procedure will thickens the gravy.
6.In a tadka pan, put oil.When hot add mustard seeds. When it starts spluttering add curry leaves+long red chilly pieces & fry till the colour of curry leaves changes slightly. Add it to the mango curry & switch off the stove & close this curry with a lid. 

HAPPY COOKING :)))))))

GULLA SAGLE/STUFFED EGGPLANTS/STUFFED BRINJALS !!!!!

Gulla sagle is one of most popular/favourite dish of amchis. You can use small purple brinjals too instead of green brinjals. We use drum sticks to increase the taste of this dish. But it is not necessary to add this. You can prepare this dish only using brinjals too. I don't like brinjal actually. But i like the aroma & taste of this masala very much . You can adjust jaggery according to your taste.

INGREDIENTS:-

gulla/small green eggplants - 6
drumstick pieces - 10
grated coconut - 1/2
red chillies - 5
tamarind - small chana size
jaggery - depend on your taste (i used 2 cherry sized)
curry leaves - 2 strands
mustard seeds - 1/2 tsp
coriander seeds - 2 tsp
methi seeds/fenugreek seeds - 1/2 tsp
oil - 1 tbsp
salt to taste

METHOD:-

1. Wash eggplants(gulla) & slit them into 4 portions. 
2. In a tadka pan, fry methi seeds & coriander seeds & keep them aside.
3. Grind together grated coconut+redchillies+tamarind+jaggery+salt to a coarse paste (do not add much water). At the end add fried methi seeds+coriander seeds & grind it again to a coarse paste (this is very important).
4. Now fill this paste into slitted egg plants & mix remaining paste with drum sticks & keep aside.
5. Heat oil in a non-stick pan, when hot add mustard seeds. When it starts spluttering add curry leaves. When curry leaves slightly changes its colour add stuffed brinjal carefully one by one & drum sticks. Pour the remaining masala on top.
6. Add little water and cover the lid &  cook.
7. Serve hot with rice & daalithoy(this is amchis favourite combo)/ chapathis.

HAPPY COOKING :))))))

BATATE UPKARI / POTATO STIR FRY !!!!!

Upkari means subzi in Hindi. It is a must side dish in Konkani house holds. You can have it either with rice or with chapathis.

INGREDIENTS:-

potatoes, sliced - 2 large or 3 medium
long red chillies - 4
mustard seeds - 1/2 tsp
curry leaves - 2 strands
hing - little
salt to taste
oil - 2 tsp

METHOD:-

1.  In a non stick pan, put oil, when hot add mustard seeds. When it starts spluttering add curry leaves & red chilly pieces & fry until curry leaves changes its colour.
2. Now add sliced potatoes+hing dissolved in little water+salt+water(very little) &  mix well.
3. Cover it with a lid & cook on low flame.

HAPPY COOKING :)))))))

and here's an tip:-

1. For extra taste, you can add a tbsp of grated coconut to the upkaries once it is cooked. I don't add because my hubby don't like it.
2. You can prepare  bread fruit upkari in the same way.

VERMICELLI KHEER !!!!!

INGREDIENTS:-

	sabudana - 2tsp Vermicelli - 1/2 cup
	Sugar - 1/3 cup (or according to your taste)
	Cardamom - 1/4 tsp
	milk - 500ml
	badam feast pow - 2 tbsp
	ghee - 1 tbsp
	broken cashew nuts - 1 tbsp
	kesar - few strands METHOD:- 1. Heat ghee a non stick pan. Add vermicelli and fry until golden brown & keep it aside.2. In the same pan put sabudana+water & cook till it is soft. 3. Add milk and bring it to a boil stirring occasionally. Add vermicelli, cover and simmer the pot until vermicelli is soft.  4. Add sugar+badam feast pow  and mix well till it dissolves. 5. Add cardamom powder, mix well. 6. Garnish it with kesar strands. 7. Serve hot/chilled. Note:- 1. For extra taste, heat 1 tsp ghee in a tadka pan n add cashew nuts pieces & fry till golden brown & add it to the kheer. I do this always & here is the pic... 2. I always add badam feast powder to the vermicelli kheer for extra taste & i reduce the quantity of sugar when i add badam feast powder to the kheer. HAPPY COOKING :))))) and here's an tip:- You can add horlicks powder/bournvita powder to the kheer instead of badam feast powder to the kheer for different taste. But increase the quantity of sugar if you are adding these 2 powders. (here is the horlicks kheer pic)