MUSHROOM METHI MALAI !!!!!

My today's recipe is from my favourite blog GEETHS DAWATH. Mushroom methi malai is an excellent side dish for rotis/naan/chapathis. A must try dish.

INGREDIENTS:-

Mushroom:200 gms
Fenugreek leaves-1 cup
Onions-2
Garlic-4-5 cloves
Ginger-1/2 "
Green chilly-1
Cashewnut powder-2 tbsp
Coriander powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala powder-1/2 tsp
Fresh cream-1/4 cup
Milk-1/2 cup approx
Sat-to taste

METHOD:-

1. Grind ginger,garlic,onion and green chilly to a fine paste.
2. Slice the mushrooms and chop the methi leaves.
3. Fry oil in a pan and fry the above paste until the raw smell disappears.
4. Add coriander and cumin powder,garam masala powder and fry for a minute.
5. Add methi leaves and fry further for two more minutes.
6. Add mushroom,cashew powder and salt to taste.
7. Add milk,cover with a lid and cook and until it gets cooked.
8. Lastly add fresh cream and take a slight boil.
9. Serve it hot with thepla,roti or naan.

HAPPY COOKING :)))))))

MASALA BUTTER MILK/SPICY BUTTER MILK !!!!

Masala butter milk is a appetiser that we serve at the end of the heavy meal. Coz it helps in digestion. If you don't have butter milk at home then don' worry, bring 1 packet curds, add water to it , whisk it well & dilute it. 

INGREDIENTS:-

butter milk - 6 cups, diluted
coriander leaves - 1 small bunch
green chilly - 3
ginger - 1/2 inch
hing - a pinch
salt o taste

METHOD:-

1. Finely chop coriander leaves & add it to the butter milk & keep it aside ( use coriander leaves stem while grinding).
2. Coarsely grind coriander leaves stem+ginger+green chillies in a mixer. Strain it & add it to the butter milk & mix well.
3. Now dilute hing in little water & add it to the butter milk & also add salt to taste & mix well.

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

BISIBELE BHAAT !!!!!

Bisi bele bhaat, a traditional spicy rice dish from Karnataka . Serve it piping hot topped with lots of ghee and accompanied by potato chips or boondi mixture. Usually everyone uses tamarind in this dish but my MIL uses tomatoes instead of tamarind & this gives bisibele bhaat a unique taste & colour. So, i am following her footsteps :) i used MTR bisibele bhaat masala powder here. You can prepare that powder at home also.

INGREDIENTS:-

white rice - 1/2 cup
toor dal - 1/2 cup
tomatoes - 4 medium
green peas - 1/2 cup
carrots, chopped - 3 medium
french beans , chopped- 100 gms
cashew nuts - 1/2 fistful
mustard seeds - 1 tsp
curry leaves - 4 strands
ghee/oil - 1 tbl sp
MTR bisibele bhaat pow - 2 tbsp(if you want strong flavour then add 1/2 tbsp more)
salt to taste
turmeric pow - 1/4 tsp

potato chips or boondi + ghee for serving

METHOD:-

1.Heat the ghee/oil in a pressure cooker, add mustard seeds. When it starts to splutters add curry leaves +cashew nuts & fry till cashew nuts are golden brown. 
2. Now add all the vegetables+rice+ toor dal + turmeric powder, mix gently and saute on a medium flame for 2 minutes.
3. Add the tomatoes+ salt+ MTR bisibele bhaat masala pow  and 4 cups of hot water, mix gently and pressure cook on a high flame for 4 whistles.
4. Lower the flame and pressure cook for another 2 whistles.
5. Allow the steam to escape  before opening the lid.
6. Mix it well.
7. Serve it hot with ghee and potato chips.

How to serve ?

Spread piping hot bisibele bhaat on a plate. Spread ghee upon it. Top it with potato chips & serve immediately.

HAPPY COOKING :)))))))

and here's an tip :- To enhance the taste of bath add onion & capsicum to it. 

PATHRODE/ STEAMED COLACASSIA LEAF ROLLS !!!!!!!!!

Pathrode is a konkani delicacy. We prepare it using colacassia leaves. Leaves should be tender otherwise your throat may start itching after eating pathrode. We make varieties of dishes using this colacassia leaf rolls like pathrode gashi, phanna pathrado , shallow fried pathrado, deep fried pathrado etc. Today i am going to explain you how to make STEAMED COLACASSIA LEAF ROLLS with step by step pics. Hope i am doing the needful. I will post all other recipes using colacassia rolls in future. Come on let us start from ingredients...

INGREDIENTS:-

white rice - 1 cup
toor dal - a fistful
grated coconut - 1 full
salt to taste
red chillies - 15
green chillies - 10 (this is my MILs tip. By using green chillies we can increase the spiciness of pathrode. If you don't like spicy then use 25 red chillies)
tamarind - double the big chana size
hing - little

colacassia leaves - as needed ( i used 7 medium & 4 small)

METHOD:-

How to make masala ?

1. Soak white rice and toor dal together in water for 2 hours.

2. Grind this along with grated coconut+salt+red chilly+ green chilly+ tamarind+lil hing to a fine paste. Do not make it watery. Add very less water while grinding. Keep it as dry as possible(it is very important). If you want you can add lil jaggery too while grinding (i don't add).

How to make pathrode ?

1.Clean the colocassia leaves, and pat them dry.

2. Remove the thick veins of the leaves.

3. On a clean surface, place the largest leaf upside down.

4. Spread the paste all over the leaf.

5. Now place another leaf on top & spread the masala. Continue stacking up to 3 leaves.

6. Fold the edges along the length, spread the masala.

7. Roll the leaves. Spread the paste between every fold.

8. Steam cook for 25 minutes. Better overcook than under cook.

                                       (rolls in idly steamer)

(steaming)

(after done)

9. One this comes to room temperature, you can cut them into 1/2 inch pieces . 

OR

You can cut them into 1/2 inch pieces & then steam them (my MIL does in this way. But 1st method is easier one).

HAPPY COOKING :)))))

BANANA IDLIES !!!!!!

My today's recipe is from the blog THE RECIPEZ. We can prepare these idlies within 10 mins in m/w. But if you are steaming them then you need 10 mins more. & must say these are simply yummy in taste.

Ingredients

• Rava (Sooji) - 1 cup

• Grated Coconut - 1/4 cup

• Bananas - 3-4 (mashed up)

• Sugar - 1/2 cup (or to taste)

• Salt - a pinch

• Baking Soda - 1/2 tsp

• Ghee - as needed

Directions

Mash the bananas, preferably by hand.

Add all the other ingredients and mix well.

Add little water and make it like idly batter.

Grease the idly plates with some ghee(i skipped this step. As i m microwaving them i thought it is not necessary & i became little calorie conscious also).

Pour a big spoonful of batter in it.

Steam them for 15 minutes. What i did is i used m/w cooker & microwaved it for 5 mins.

Serve them hot with ghee or honey.

HAPPY COOKING :)))))

ICED COFFEE DRINK !!!!!!!!

On a hot day, watered down coffee is the last thing you want to drink. Freezing coffee as ice cubes creates a richer way to enjoy a full tasting iced coffee drink. 

Ingredients:

Milkmaid: 1 small tin

Nescafe: 20 g

Hot Water: 300 ml

Method

1.Mix hot water and Nescafe and blend with Milkmaid in blender container until combined. Immediately fill 2 ice cube trays and freeze.

 2. Remove from tray. Run knife around outer edge of cubes before removing from tray.

 3. Place in re-sealable plastic freezer bag and immediately put in freezer.

HAPPY COOKING :))))))

MILKMAID CHOCOLATE FUDGE !!!!!!!

Ingredients:

• Milk maid: 1 small tin

• Chopped nuts:100g

• Powdered chocolate or dissolved cocoa powder: 30g

• Butter: 50g

• Sugar:500g

• Vanilla essence: 5ml

Method:-

1. Pour milk maid into a heavy-bottomedpan. Add water and sugar and stir over a low flame.

2. Add butter, cocoa and nuts and keep stirring until the mixture turns into a soft ball when placed in water.

3. Pour into a buttered dish. Allow to cool and set and cut into squares.

HAPPY COOKING :)))))