CABBAGE-ONION BUTHTHI !!!!!

Cabbage-onion buththi is an amchi delicacy which goes  well with rice & dal, dosas, rotis etc. In the same you can prepare thendli buththi, alambe (thunder mushroom) buththi etc.

INGREDIENTS:-

Cabbage, chopped - 1 & 1/2 cup
onions, chopped - 3 medium

For masala:-

grated coconut - 1/2
red chillies - 8
tamarind - marble sized
coriander seeds - 2 tsp

For tempering :-

mustard seeds - 1/2 tsp
curry leaves - 3 strands
oil - 1 tbsp

METHOD;-

1. Grind all the ingredients mentioned under "For masala" to a medium thin masala adding little water while grinding.
2. Keep the masala dry,don't make it too thin.
3. Heat oil in kadahi, add mustard seeds. When it starts splutterin add curry leaves & fry until the colour fades.
4. Add the onions and fry till it fades .
5. Add chopped cabbage+little water,close the lid,simmer the flame and cook for 7-8 minutes.
6. Add salt to taste and the masala,little water and close the lid and cook further until cabbage is cooked.
7. Serve it hot.

HAPPY COOKING :))))))

PANPOLO / NEER DOSA !!!!!!!

I adopted this recipe from SEEMA'S DINE DEVINE. Panpolo/Neer dosa is a South Indian delicacy. We eat panpolo with godda ravo, garlic chutney, potato song, cabbage buththi, paneer ghee roast, chicken curry etc. My personal favourite is panpolo & paneer ghee roast.

INGREDIENTS:-

Dosa rice - 2 cups
Grated coconut - 1/2 cup
salt - 1 tsp

METHOD:-

1. Soak the Dosa rice in water for at least 2 hours.
2. Drain and wash it.
3. Add water and grated coconut and grind to make a very fine batter.
4. Add salt and more water if necessary to make a thin batter of pouring consistency.
5. Heat a non-stick tawa, grease with a little ghee or oil, & pour a laddleful of batter from a little height so that you get plenty of holes. Do not try to spread the batter with a spoon.
6. Cook the dosa on one side only and fold it twice.
7. Serve hot with your choice of side dish.

(Tried green neer dosa today...just added palak leaves & green chilly while grinding ...tasted yummmm 👌👌 no need of chutney/sides )

HAPPY COOKING :))))))).

GOAN EGG CURRY !!!!!!!

I adopted this recipe from my favourite blog KUDPI RAJ'S GARAM  TAWA.

INGREDIENTS:-

eggs - 4
ginger-garlic paste - 2tsp
onion, minced - 2
tomato - 1, blanched & chopped ( or tomato puree 2 tsp)
red chilly powder - 2tsp
black pepper pow - 1/4 tsp
coriander powder - 1 tsp
cumin powder - 1/4 tsp
garam masala powder - 1/2 tsp
turmeric powder - 1/4 tsp
coconut/cashewnut paste - 4 tsp
oil - 2tsp
coriander leaves, chopped - 1 spring

METHOD:-

1.  Hard boil eggs, peel & cut into halves lengthwise.
2.  Heat oil in a pan and fry ginger-garlic paste & minced onions till oil leaves the sides.
3.  Add all the powders except garam masala & fry.
4.  Add tomato puree / chopped, blanched tomato & fry till raw smell disappears.
5.  Add coconut/cashew paste & mix well.
6.  Add water sufficient to make a semi thick gravy.
7.  Bring to boil, cover & simmer.
8. Add salt to taste.
9. When the gravy thickens, add garam masala powder and the boiled eggs. switch off the flame and garnish with chopped coriander leaves.

NOTE:-

If you make the curry spicier, you can add white pompret instead of eggs & make fish tikala. Then you avoid cashew paste & add coconut paste. You can also add slit green chillies & kokum skin soaked in water for an hour while making fish tikala.

HAPPY COOKING :))))))

SOUTH INDIAN STYLE MUSHROOM-GREEN PEAS GRAVY !!!!!!

My today's recipe is from my favourite blog VEG RECIPES OF INDIA. 

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 200-250 gms mushrooms
• 1 cup shelled or frozen peas/matar
• ½ inch ginger/adrak and 3 garlic/lahsun - crushed or made into a paste
• 1 medium size onion/pyaaz, finely chopped
• 1 medium size tomato/tamatar, chopped
• ½ cup grated coconut and 7-8 cashews ground to paste
• ¾ tsp red chilli powder/lal mirch powder
• ½ tsp turmeric powder/haldi
• 1 tsp coriander powder/dhania power
• ¾ tsp garam masala powder
• ¾ tsp mustard seeds
• 1 tsp cumin
• ¼ tsp fenugreek seeds
• 1 tsp urad dal/split & skinned black gram
• 1 sprig of curry leaves - about 10-12 curry leaves
• 2 tbsp oil for the curry and 1 tbsp oil for sauting the mushrooms.
• 2 to 2.5 cups stock or water or both
• salt as required

INSTRUCTIONS

1. boil the peas. strain and keep aside. reserve the stock if using fresh peas.
2. heat 1 tbsp oil. saute mushrooms in the oil for 5-6 minutes and then keep aside.
3. in another pan, add 2 tbsp oil. add the mustard seeds and let them crackle.
4. then add the cumin, fenugreek and urad dal.
5. fry till they the oil becomes aromatic and the dal gets browned. don't over brown or burn the dal. do this tempering on a low or medium flame.
6. now add chopped onions. fry the onions till light brown,
7. add the ginger-garlic paste or crushed ginger-garlic.
8. fry till the raw smell of the ginger-garlic goes away.
9. now add all the dry spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder.
10. stir and then add chopped tomatoes. fry this whole mixture till oil starts to leave the sides.
11. add the cashew-coconut paste along with curry leaves.
12. stir for 2-3 minutes. add the stock which we reserved or add water about 2 to 2.5 cups.
13. let the curry come to a boil. now add the mushrooms and peas.
14. add salt, stir and let the mushroom peas curry simmer for 5-6 minutes more.
15. serve mushroom peas curry hot, garnished with some coriander leaves.

HAPPY COOKING :))))))

KOLHAPURI EGG CURRY !!!!!!!

I adopted this recipe from Master Chef Sanjeev Kapoor. This is an aromatic egg curry that goes well with rice/rotis.

Ingredients

Eggs,boiled and peeled boiled and peeled

8

Oil 

4 tablespoons

Ginger 

1 inch piece

Garlic 

4 cloves

Onions 

2 medium

Cloves 

7-8

Black peppercorns 

10-12

Tomato 

1 medium

Dried red chillies 

4

Turmeric powder 

1/2 teaspoon

Poppy seeds (khuskhus/posto) 

1 teaspoon

Coconut scraped

2 tablespoons

Salt 

to taste

Method

Step 1

---

Heat 2 tbsps oil in a non stick pan. Slice ginger, crush garlic and slice onions.

Step 2

---

Add cloves, peppercorns and onions to the oil. Add ginger and garlic and sauté.Roughly chop tomato.

Step 3

---

Add red chillies to the pan along with turmeric powder, poppy seeds, coconut and sauté. Add tomato and continue to sauté till fragrant.

Step 4

---

Cool and grind to a smooth paste with a little water. Heat 2 tbsps oil in another non stick pan, add eggs and stir till the eggs get lightly browned and glazed.

Step 5

---

Add the ground masala to the first pan along with ½ cup water and mix.

Step 6

---

Pour ½ cup water in the mixer jar, rinse and pour into the pan with the masala and mix well.

Step 7

---

Add eggs and salt and mix. Cover and simmer over low heat for a few minutes.

Step 8

---

Serve hot.

- See more at: http://www.sanjeevkapoor.com/recipe/Kolhapuri-Egg-Curry-FoodFood.html#sthash.fQID1rgP.dpuf

HAPPY COOKING :))))))

MUSHROOM- CAPSICUM MASALA !!!!!

INGREDIENTS:-

onion - 2
tomato - 2
green chilly -2
garlic clove - 4
ginger - 2 inch
cumin seeds - 2tsp
pepper corns - 2 tsp
coriander seeds - 2tsp
red chilly powder - 1 tsp
kitchen king masala powder - 1 tsp
coriander leaves - 2 tbsp
cashew nuts - 6
almonds -6
salt - 1 tsp
capsicum - 1/2
button mushrooms, halved - 12
oil - 2tsp
curry leaves - 2 strings

METHOD:-

1. Grind together onion+tomato+green chilly+garlic clove+ginger+cumin seeds+pepper corns+coriander leaves +almonds+cashew nuts in a mixie . 
2. Heat  oil in a pan add  curry leaves and fry the ground paste well till the raw smell disappears.
3.  Add  kashmiri red chilly powder+kitchen king masala pow+salt+halved button mushrooms+diced capsicum and cook by adding 1/2 cup water till mushrooms are done.
4. Serve hot with chapathis.

HAPPY COOKING :))))))))  .

ZUCCHINI FRITTERS WITH SPICY MAYO DIP !!!!!

I adopted this recipe from TARLA DALAL. My son just loved this hot hot fritters with yummy dip. 

Ingredients

2 cups zucchini , cut into medium sized long strips
oil for deep-frying
chaat masala for sprinkling

For The Batter1 cup self raising flour
2 tbsp cornflour
salt to taste
1 1/2 tsp dry red chilli flakes (paprika)
1 tsp dried oregano
1 tsp chilli sauce
2 tsp tomato ketchup

To Be Mixed Together Into A Spicy Mayo Dip1/2 cup mayonnaise
1 tsp schezuan sauce

Method 

For the batter

1. Combine all the ingredients in a bowl and mix well to make a thick batter, using enough water.

How to proceed

1. Heat the oil in a deep kadhai, dip the zucchini sticks in the prepared batter, a few at a time, and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
2. Sprinkle chaat masala on top and serve immediately with spicy mayo dip.

HAPPY COOKING :))))))

BANANA-HONEY-ALMOND SMOOTHIE !!!!!!

INGREDIENTS:-

milk - 500 ml
honey - 4tsp
banana - 3 if small or 2 if big
nutmeg powder - 2 pinches
almonds, chopped - 10 (for garnishing)

METHOD:-

Blend the banana with milk, honey and a little  nutmeg powder until smooth. Pour into two large glasses and top with the  chopped almonds and serve.

HAPPY COOKING :))))))

CHICKOO SHEERA !!!!!!!

I adopted this recipe from ARCHIES AUTHENTIC TOUCH.  This is a unique flavoured sheera which i liked very much. Just like our banana sheera/sapada bhakshya.

INGREDIENTS:-

• 1 cup semolina/rawa
• 1/2 or 3/4 th cup  -sugar
• 1/2 or 3/4 th cup-ghee 
• 1cup-water
• 1cup-milk 
• 1 Cup- Chiku/sapota puree 
• 1/4 th tsp -cardamom powder 

Garnishing 
A few cashewnuts ,Raisins, almonds & chickoo slices .

Method
In a kadai add 2 tsp of ghee n fry the rawa till it gives a nice aroma n raw smell goes ! take it on a plate 
Add the sugar, water, milk ,chikku puree  n bring it to boil .
Add the  fried rawa little by little into the boiling Sugar syrup water taking care that no lumps of rawa are formed. add ghee n cook till it leaves the sides n rawa is cooked well ! add cardamom powder n mix well !

Smear a plate with little ghee n spread d sheera on it evenly n cut when cool into desired shape  OR you can use idly moulds to give sheera shape as i did here.

Serve with garnishing ! 

HAPPY COOKING :))))))

INSTANT OATS IDLY WITHOUT CURDS !!!!!!

My today's recipe is from MY TASTE.IN. Its an easy, quick & healthy breakfast. Here, i have added fresh green peas to the idly batter. But i felt original recipe is better than mine.

Ingredients:

Oats- 1 cup(i used Quaker oats)
Rava/sooji/Samba rava-1\2 cup
cooking soda- 1\2 tsp
Salt to taste

Temper ( i didn't do ,if u wish add)

Oil
mustard
Onion
green chilli
grated carrot
curry leaves

METHOD:

1.Dry roast oats until a nice aroma comes be careful not to burn it.

2.Cool and powder it(not needed to be a fine powder).

3.Dry roast sooji too.

4.Mix powdered oats and sooji in a bowl,add water and mix well make it a batter similar to idli batter,add cooking soda & salt to it.

5.Pour the batter in greased idli plate and steam it.

Serve hot  with your favourite chutney

Note:

1.Heat oil in kadai add all items under "Temper " in same order,saute for some time to get off carrot raw smell.

2.Add it to the batter ,mix and pour it on greased idli plate.

By adding so your idli will be little colourful with orange &green.

HAPPY COOKING :))))))