SOORNU-BATANI GHASHI / YAM & GREEN PEAS IN COCONUT BASED GRAVY !!!!!

This is my son's most favourite amchi dish prepared by me. We use little jeera while grinding masala in this dish. And please don't use fresh/frozen green peas, use only green peas soaked in water at least for 8 hrs  or you can soak green peas in hot water for 5 hrs. You can use potato/Chinese potato/raw jack fruit/bread fruit instead of yam here. 

INGREDIENTS:-

green peas - 1 cup
yam, cubed - 15 pieces
salt to taste

Ground to a fine paste:-

coconut, grated - 1 cup
red chilly - 6
jeera/cumin seeds - 1/2 tsp
tamarind - big chana size
turmeric pow - 1/4 tsp

For tempering:-

curry leaves - 4-5 strands
mustard seeds - 1/2 tsp
oil - 2 tsp

METHOD:-

1. Soak green peas in water previous night. Next day pressure cook soaked green peas+cubed yam pieces for 2 whistles & keep it aside.
2. Grind all ingredients mentioned under "ground to a smooth paste" to a smooth paste.
3. Add this masala to cooked green peas & yam & add salt & mix well & bring it to a boil.
4. In a tadka pan\, heat 2tsp oil & add mustard seeds to it. When it starts splutters add curry leaves & fry for a while (till curry leaves changes its colour) & add it to the curry & close lid & switch off the stove.
5. Mix it well before serving.
6. Goes well with rice/idly/dosas.

HAPPY COOKING :))))))

KESARI BATH / RAVA KESARI / SHEERA !!!!!

My today's recipe is from VEGETARIAN RECIPES. Kesari Bath is a popular dish in South Indian resturants. There are 2 types of Kesari bath, one is Rava Kesari Bath & other ones is Rice Kesari bath. Today i am going to explain you about Rava Kesari bath.  This one is very simple Kesari bath. To make it rich in taste & for extra flavour, add finely chopped fruits like banana/pineapple/chikkoo to the Kesari Bath. I already posted about Pine apple sheera  & Banana sheera (sapada bhakshya) recipe in my blog. Going to post chikkoo sheera soon.

INGREDIENTS:-

1.	Fine rava / chiroti rava / semolina 1 cup
2.	Ghee / clarified butter 1cup or to taste;
3.	Sugar 1 cup or to taste;
4.	Water 3 and 1/4 - 3 and 1/2 cup
5.	Cloves 7-8
6.	Cashew nut 2 tablespoons
7. 8.	Dry grapes / raisins 2 tablespoons saffron strands - few for garnishing

METHOD :-

1. Heat sugar and water in a utensil to make the sugar syrup. Then, proceed to Step 2.
2. Add three-fourth of a cup of ghee to a thick-bottomed kadai or utensil. Also add to it cashew nuts, grapes, cloves and fine rava.
3. Fry on a low heat till the grapes swell and cashew nuts turn golden brown.
4. Check if the water-sugar mixture in Step 1 has come to a boil. If it has not, increase the heat and bring the mixture to boil. Otherwise, the syrup is ready.
Add the syrup to the rava mixture slowly and carefully, because the syrup may spurt upward. Mix thoroughly. 

5. Cover with a plate. Wait for three to four minutes. Remover the plate. 
If the mixture has not become thick, mix again till the rava absorbs all the syrup and mixture becomes thick.

6. Add one tablespoon of ghee from the remaining quarter-cup of the same item. Mix. 
Switch off the stove. Wait for two to three minutes.

7. Kesari bath is ready to eat. Garnish it with saffron strands & serve hot.

TIPS:-
1.	Add all the remaining ghee, if you want the kesari bath to be extra rich in Step 6.
2.	For smooth kesari bath use three-and-a-half cup of water and one more tablespoon of sugar.
3.	If you wish to give the kesari color for this sweet, dissolve a pinch of kesar / kesari / saffron stigmas in little water and add these to the sugar syrup.
4.	Here is another variety of this sweet: Add 1/4 cup of pineapple pieces to the water for making the sugar syrup. After the water boils for three to four minutes, add sugar.
5.	For additional flavor, add two pinches of elaichi / cardamom powder.
6.	If fine or chiroti rava is not available, use medium rava and use an extra quarter cup of water for making the sugar syrup.

HAPPY COOKING :)))))

ENERGY DRINK POWDER !!!!!!

My todays recipe is from NAMITHA'S CULINARY JOURNEY. Its exam time & kids are stressed.. Here is the recipe of energy boosters for kids.

INGREDIENTS:

*. Almonds/badam 100gms,
*. Cashews 100gms,
*. Raisins 50gms,
*. Cardamom pods 20,
*. Rock sugar/kallu sakkare 100gms,
*. Saffron/kesar few strands(optional).



METHOD:

1. Add all the items in a blender grind into fine powder & store it in an airtight container.
2. Add 1 tblspn of energy drink powder to a cup of milk mix well & give it to kids before or after meals.

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

ALMOND-SAFFRON KHEER / BADAM-KESAR KHEER !!!!!!

I adopted this recipe from one food group in FB posted by PREETHI SHENOY.  Must say yummilicious kheer with lots of health benefits. Taste bhi...health bhi... One suggestion...this tastes even more yummy when served chilled.

INGREDIENTS:-

Milk - 1 ltr
badam/almonds - 3/4 cup
saffron strands/ kesar - 1 tsp
cardamom pow - 1/2 tsp
sugar - 1/2 cup

METHOD:-.

1. Soak the almond in hot water for 2 hours. Drain, remove the skin and blend in a mixer to a fine paste.
2. Boil the milk in heavy bottomed vessel till it reduced to 3/4 of its quantity.
3. Add the almond paste,sugar, cardamom powder and saffron, mix well and simmer for 5 minutes while stirring continuously.
4. When it cools completely refrigerate at least for 2 hours...serve chilled.

HAPPY COOKING :)))))))

MUSHROOM DUM BIRYANI !!!!

This recipe also i adopted from my fav master chef Sanjeev Kapoor. Must say yummilicious biryani. Easy to make yummy to eat.

Ingredients

•	Button mushrooms,quartered	15-20 medium
•	Basmati rice,soaked	1 1/2 cups
•	Ginger	1 inch piece
•	Garlic	5 cloves
•	Saffron (kesar)	a generous pinch
•	Skimmed milk	1/4 cup
•	Bay leaf	1
•	Cloves	4
•	Green cardamoms	2
•	Black cardamoms	2
•	Cinnamon	1 inch piece
•	Mace	1 blade
•	Salt	to taste
•	Oil	2 teaspoons
•	Onions,sliced	2 medium
•	Red chilli powder	2 teaspoons
•	Coriander powder	1 tablespoon
•	Black peppercorns,crushed	1/2 tablespoon
•	Cumin powder	1/2 teaspoon
•	Turmeric powder	1/2 teaspoon
•	Tomatoes,pureed	2 medium
•	Skimmed milk yogurt,whisked	1/2 cup
•	Garam masala powder	1/2 teaspoon
•	Fresh coriander leaves,finely chopped	1/4 cup
•	Fresh mint leaves,finely chopped	1/4 cup
•	Kewra water,optional	4-5 drops

•	Saffron (kesar)	a pinch
•	Skimmed milk	1/4 cup

MethodBring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add. Cook for eight to ten minutes, stirring frequently or until the rice is three fourths done. Drain in a colander. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent. Add ginger paste, garlic paste and sauté briefly. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Stir-fry briefly and add the pureed tomatoes. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more. Add the quartered button mushrooms and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat. Arrange the cooked rice and mushroom masala in alternate layers in an oven proof dish (or Biryani handi), sprinkling the remaining chopped fresh coriander and torn mint leaves, kewra water and saffron dissolved in skimmed milk after each layer. Ensure that the top most layer is of rice. Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required). Keep the sealed dish on a medium hot tawa and leave for ten to fifteen minutes. You can also place a few burning charcoals on the lid. Alternatively, leave the sealed dish in a preheated oven at 200C for ten to fifteen minutes. Break the seal and open the biryani, just before serving. 

HAPPY COOKING :)))))

LASOONI PALAK !!!!!

I adopted this recipe from one of my favourite master chef Sanjeev Kapoor. Palak with lots of garlic tadka...yummyyyy. Goes well with rotis/naan/kulcha.

Ingredients

•	Garlic	30-40 cloves
•	Spinach	4 bunches
•	Oil	4 tablespoons
•	Cumin seeds	1/2 teaspoon
•	Onion ,chopped	1 medium
•	Green chilli,chopped	4
•	Coriander powder	1 tablespoon
•	Turmeric powder	1/4 teaspoon
•	Salt	to taste
•	Yogurt	1/4 cup
•	Lemon juice	1 teaspoon
•	Sesame seeds (til)	1 tablespoon

Method
Boil sufficient water in a deep non stick pan. Add the spinach and when the water comes to a boil again, drain the leaves and dip them in iced water. Heat two tablespoons oil in a non stick pan. Chop fifteen to twenty garlic cloves. Add the cumin seeds to the hot oil and sauté till well browned. Add the garlic and sauté till browned. Add the onion and sauté till lightly browned. Drain the spinach and squeeze to remove excess water. Chop half of them finely and puree the remaining. Add the green chillies to the pan and mix. Add coriander powder, turmeric powder, salt and chopped spinach and mix. Cook for two to three minutes and add the yogurt. Mix and cook for two to three minutes more. Add the spinach puree and mix. Cook for further three to four minutes. Add the lemon juice and mix. Heat another non stick pan and add the remaining oil. Crush the remaining garlic cloves and add. When they turn a light brown add the sesame seeds ad sauté till brown. Transfer the spinach mixture into a serving bowl, drizzle the garlic-sesame tempering over and serve hot. 

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

MOONG DAL TADKA !!!!!!

My todays recipe is from VEG RECIPES OF INDIA. Must say a yummy & healthy way to eat moong dal. Goes well with white rice, rotis, naans.

Ingredients

main ingredients:

• ¾ cup moong dal/spilt skinned mung lentils
• 1 medium size onion, finely chopped
• 1 medium size tomato, chopped
• ½ inch ginger, finely chopped or grated
• ¼ tsp red chili powder/lal mirch powder
• ⅓ tsp turmeric powder/haldi
• 3 cups water
• salt as required

for tempering

• 1 tsp cumin seeds
• 4-5 garlic, crushed lightly
• ¼ or ½ tsp garam masala powder
• ¼ tsp red chili powder
• 1 or 2 green chilli – slit
• a pinch of asafoetida/hing
• 2-3 tbsp oil or ghee or butter

Instructions

1. take all the ingredients listed under main ingredients except salt in a pressure cooker.
2. stir well and pressure cook till the dal is cooked and soft.
3. once the pressure settles down, remove the lid and stir the dal.
4. if the dal looks thick, then add some water and simmer for 1-2 minutes.
5. add salt and keep aside.
6. in a small pan, heat oil or ghee or butter.
7. first fry the cumin seeds.
8. next add the garlic and green chili and fry for some seconds.
9. don’t brown the garlic.
10. switch off the flame.
11. now add the garam masala powder, red chili powder and asafoetida.
12. switching off the flame ensures that the spice powders don’t get burned.
13. you can also fry the spice powders on a low flame.
14. make sure you don’t burn them.
15. stir and immediately pour the tempering mixture in the dal.
16. stir the moong dal and serve hot moong dal with steamed rice or chapatis.
17. the moong dal tastes better as it is and there is no need to garnish or add coriander leaves to it.

HAPPY COOKING :)))))))

BOTTLE GOURD HALWA/LAUKI KA HALWA/GARDUDDE HALWA !!!!!!!

Gardudde halwa is most delicious halwa of konkani cuisine. It is a must dessert in amchi functions & healthy too. Bottle gourd is commonly grown vegetable in India. You can add sugar too instead of jaggery but adding jaggery makes halwa more healthy. So, i added jaggery according to my MILs instruction which made halwa even more tasty.

INGREDIENTS :-
   
bottle gourd  - 1  
jaggery - 6 tbsp
water - 2-3 tsp
ghee - 2tsp
cardamom pow - 1/2 tsp
cashew nuts - 2 tbsp         
  

     

METHOD :-

1. Deskin the lauki & cut it into 6 parts & take the seeds out.



2. Grate it.

3. Add this in a kadai & add 2-3tsp of water too & cook till all the water dries up on a low flame.

4. Now add jaggery & cook further for some more time.

5. Now add cardamom pow , broken cashew nuts & ghee & mix well & cook further till halwa comes in the centre of kadai.

6. Bottle gourd halwa is redy to serve now.

7. Serve it hot with ice cream or chilled depending on your taste.

HAPPY COOKING :)))))))

WATERMELON RIND DOSA !!!!!!!!

Best out of waste...yes...my today's recipe is best out of waste. Now onwards after eating the red part of watermelon, don't throw the white part. Remove the skin & chop it & use it in making yummy & healthy dosas. For kids or those who loves sweet dosas, you can add jaggery to he batter &  make sweet dosas & serve it with butter. They are even more tasty & kids will love that version for sure.

                                        

                                  (white part of watermelon)

Ingredients:

2 cup Dosa Rice
A half piece of rind from a medium sized watermelon 
2 tsp methi seeds
1 Cup Poha
Salt to taste
Oil for greasing the pan
                                                
METHOD:-

1. Soak the rice with methi seeds for around 4 hours.
2. Peel the skin from the watermelon to get only the white rind part. Chop it into medium size pieces.
3. Add it into the blender along with rice and methi seeds and blend it into a coarse paste. Add little water if necessary.
4. Wash poha well and add it to the coarse paste above blend it into a smooth paste. The Batter should be slightly on the thicker side.
5. Pour into a wide container with enough height for the batter to ferment. Add salt & mix well.
6. Keep the batter closed  in a warm place for 8 hours or overnight.
7. Heat a pan and add few drops of oil..Reduce the flame to medium and pour the batter in the centre of the pan. Spread it a little ( don't make dosa thin, it should be thick).
8. Cover it with a lid & cook till top part is cooked.
9. Remove from fire & serve it along with chutney/sambar/pickle.

HAPPY COOKING :))))))

PANEER SCHEZWAN !!!!

I adapted this recipe from my FB friend, an ace cook VIDYA NAYAK SHENOY. 

INGREDIENTS:-

paneer - 200gm
onion, cubed - 1 medium
capsicum, cubed - 1 medium
ginger-garlic paste - 1 tsp
green chilly/green chilly sauce - 1tsp
Ching's schezwan sauce - 4 tbsp
cornflour - 3 tbsp
oil - 3 tbsp
water - 1/4 cup
salt to taste

METHOD:-

1. Cut paneer into cubes.

2. Prepare batter of 2 tbsp cornflour with ginger + garlic + green chillies/green chilly sauce + salt & mix in the paneer .

3.  Just shallow fry with a tbsp oil  and keep aside.. 

4. In another kadai heat 2 tbsp oil and fry onions and capsicums cut into cubes.

5.  Retain the crispiness add Ching's schezwan sauce + 1 tbsp cornflour mixed in 1/4 cup water.

6.  When it boils add the fried paneer cubes mix well so that the masala is coated evenly.

HAPPY COOKING :)))))))