AMRITHSARI GOBHI PAKODA !!!!!

AMRITSARI GOBHI PAKODA is one of famous starter from Punjab. It tastes awesome when eaten hot. This recipe is given by my friend SAIGEETHA S. PAI who owns a food blog GEETHS DAWATH. 

INGREDIENTS:-

Cauliflower florets - 2 cups

onions, finely chopped - 2 medium

coriander leaves, finely chopped - 2 tblsp

green chillies, minced - 4

caram seeds/ajwain - a generous pinch

ginger, grated - 1 tblsp

cornflour - 2 tblsp

cornmeal - 2 tblsp

rice flour - 2 tblsp

gram flour - 4 tblsp

turmeric powder - 1/4 tsp

salt - to taste

oil - to deep fry

METHOD:-

1. Take a broad mixing bowl & add all the ingredients except oil.

2. Marinate it well by adding few tsp of water to coat the gobhi well.

3. Heat oil & deep fry until crisp.

4. Serve it hot.

HAPPY COOKING :))))))

THANDOOR MUSHROOM !!!!!

Who dont like mushrooms ? From kids to elders , everyone wants to eat starters prepared by mushroom. Infact when i visit barbeque nation, i eat starter thandoori mushroom miximum. So, when i saw this recipe in one of food group in facebook, thought let me try it. And believe me it turned out awesome. But take care of one thing, curds should not be sour & dont keep it for too long time after marination.  Btw, i adopted this recipe from KINI'S KITCHEN.

INGREDIENTS:                                

10 nos button mushrooms
Salt to taste
Oil as needed

FOR MARINATION:

1/2 cup hung curd or thick curd
2 tsp roasted besan/bengal gram flour
1/2 tsp kasuri methi
1 tsp red chilli pdr
1/2 tsp chat masala
1 tsp roasted cumin pdr
1/4 tsp ginger and garlic crushed
Salt to taste
1/2 tsp oil

PROCEDURE:

1. Wash the mushrooms and remove the stems
2. Marinate with the ingredients and keep for 1/2 an hour
3. Heat tava fry the mushrooms adding littlle oil
4. Serve hot .

HAPPY COOKING :))))))

PALAK PATHRADE !!!!!!!

      I adopted this recipe from one of my fav blog GEETHS DAWATH which s created & managed by my dear fried SAIGEETHA S. PAI who is an awesome baker too.  We usually prepare pathrode using colocasia leaves but this is slightly different method yet very tasty & quick & easy too. Dont forget to add more hing as we use bengal gram flour in this. Btw, i use pathanjali hing powder now a days & became fan of it. Btw, my friend staemed these pathrodes & deep fried them too. I didnt fried them ^& we ate steamed ones.

 Ingredients to marinate:

Spinach-1 bunch
Bengal gram flour-1/2 cup
Chilly powder-1 tsp
Asafoetida-1/4 tsp
Rice flour-2
tbsp
Salt-to taste

Method:

1. Wash,clean and chop the  spinach leaves.
2. Drain the water completely and add all the above ingredients under marinade.
3. Bind the mixture until it forms a lump like mixture and shape it into oblong shape.(Check the pic).

1. Steam it for 10- 12 minutes and then remove it out.

HAPPY COOKING :))))))))

AVARE KAALU KURMA !!!!!

My today's recipe is from CHITRA AMMA'S KITCHEN....and the recipe is AVARE KAALU KURMA that goes well with rotis. Here instead of avare kai i used southavare kaalu as suggested by my friend. I dont know exactly what it is but i bought it from Chikmagalore market. It looks like fresh thingalavre i mean fresh navy beans. Pic is given below....

I pressure cooked them for 4 whistles but i felt i should have continued for 2 more whistles to get soft cooked beans. Anyways recipe tasted great ! So, sharing it here with you all today.

INGREDIENTS:
Avarekaalu – 2 cups
Curd – ½ cup
Salt – 2 tsps
Fresh Corriander leaves - 2 tbsp
Finely chopped tomatoes – optional for garnishing.( i skipped this)
For Seasoning
Cooking oil – 2 tbsp
Finely chopped onion – ¼ cup
Mustard seeds – ¼ tsp
Bengal gram dal – 1 tsp
Cashew nuts – 10
Curry leaves – a few
For Kurma Masala Paste
Grind the following ingredients to a fine paste:
Fresh grated coconut - 1/2 cup
Coriander seeds – 2 tbsps
Garlic – 4 pods
Fresh ginger – 1’’
Cloves – 6
Sambar powder – 1 tsp (or green chillies – 2)
Turmeric powder – ¼ tsp
Cumin seeds – ¼ tsp
Cashew nuts – 10
Soaked Poppy seeds – 1 tbsp (optional)

METHOD:

1. Boil avarekai until tender and keep aside.
2. Heat oil in a pan and add mustard seeds.
3. When it splutters add Bengal gram dal and fry till golden in colour.
4. Add cashew nuts and roast till golden in colour.
5. Add the chopped onion and curry leaves and cook till the onion is glassy. .
6. Now add the ground kurma masala paste and fry it, until the oil separates out.
7. Add the cooked beans, a cup of water and salt and cook.
8. Blend in the curd and cook for a few more minutes.
9. Garnish with fresh coriander and finely chopped tomatoes.

Enjoy the hot kurma with poories, chapaties or ghee rice!

HAPPY COOKING

CHATPATA EGG MASALA !!!!

My gorgeous friend SANDHYA N. KAMATH who is an ace cook too gave me this recipe. It is a quick & easy recipe that goes well with rice/rotis. Actually she added pav baji masala to the gravy, but i didn't had pavbaji masala at home so i added biryani masala pow+chicken masala pow+maggie masala e magic...tasted yum. Thnx Sandy for this yummy recipe.

INGREDIENTS:-

6 eggs
1 tbsp ginger-garlic paste
2 medium onions
2 medium tomato
2 tsp Bengal gram flour
1/2 tsp turmeric powder
1 tsp red chilly pow
1 tsp biryani masala pow
1 tsp chicken masala pow
1 pkt Maggie masala e magic
Salt to taste
Coriander leaves for garnish

METHOD:-

1..Boil 6 eggs n keep aside
2. In a kadai fry 2 medium sized onions till light brown.
3. Add  2 tomatos...fry till pulpy
4. Add turmeric pow+chilli pow+ ginger garlic paste. Fry for sometime
5. Add a spoon of paav bhaji masala OR biryani masala pow+chicken masala pow+maggie masala e          magic(adjust   powder quantity according to your taste. Quantity i mentioned here will make gravy spicy)..Fry a  little.
6. Finally add the cut eggs. (i cut the egg white in the middle gently & seperated egg yolk from it & added to the gravy. In this way you can avoid egg yolks becoming mushy)
7. At the end add  besan and simmer for a while.

8.  Add chopped coriander leaves to garnish.

 (i tried adding pav bhaji masala too & it tasted even more better...plz do try with pav bhaji masala too)

HAPPY COOKING :))))))