ALOO MUTTER GRAVY - 2 !!!!!

My today's recipe is from the blog VEG RECIPES OF INDIA.  But i made a twist here. I added 1 packet of  Maggie Masala-e-magic powder to this gravy & the result was too good. Tasted great !!!

INGREDIENTS:-

• 2 medium potatoes/aloos, peeled and diced
• ¾ to 1 cup peas/matar, fresh or frozen
• 1 tbsp almond powder * or khoya (evaporated milk) or malai (cream)
• ½ tsp cumin seeds/jeera
• a generous pinch of asafoetida/hing
• ½ tsp red chili powder or as required
• ¼ tsp turmeric powder/haldi
• ½ tsp punjabi garam masalaor garam masala powder as required
• 2 to 3 tbsp oil
• 1.5 cups water for pressure cooking or 2 cups if making in a pan
• salt as required
• a few coriander leaves for garnish

grind to paste:

• 1 medium onion, roughly chopped
• 1 large tomato. roughly chopped
• ½ inch ginger, chopped
• 3-4 garlic, chopped

METHOD:-

1. First make a smooth paste with the onion, tomato, ginger and garlic in a grinder or blender.no need to add any water while making the paste. keep this ground paste aside.heat oil in a pressure cooker. first crackle the cumin seeds. then add the ground paste.stir and then add the ground almond powder or khoya or malai (cream).
2. saute the ground paste till the oil releases from the sides. the masala paste will also thicken.
3. then add the asafoetida powder, red chilli powder and turmeric powder.
4. stir and then add the peas and potatoes. saute for a minute. add water and salt.
5. stir well and pressure cook for 2-3 whistles or more till the potatoes & peas are cooked completely.
6. if cooking in a pan, then cover and cook. add more water if required whilst cooking in a pan.
7. lastly sprinkle the punjabi garam masala powder & maggie masala-e-magic powder and stir.
8. garnish with coriander leaves and serve aloo matar curry hot with pooris, chapatis or rice.

HAPPY COOKING :))))))

NOTES:-

* to make the almond powder, just grind about 8-9 almonds in a dry grinder or coffee grinder.
this aloo matar curry can also me made in a pan. just add 2 cups water if making in a pan

KULTHA CHUTNEY / HORSEGRAM CHUTNEY !!!!!

I adopted this recipe from my MIL. This is a very tasty & healthy chutney. You can serve it with rice, dosas, rotis as a side dish.

INGREDIENTS:-

Coconut, grated - 1 cup
horse gram - 1 & 1/2 fistful
garlic - 1 pod
red chillies - 5
tamarind - small chana size
salt to taste
oil - 2tsp
coriander leaves, chopped - 3 tbsp

METHOD:-

1. In a tadka pan, put oil & fry crushed garlic flakes till light brown & keep it aside.
2. In the same tadka pan, fry horse gram also till the nice aroma comes.
3. Grind garlic+horse gram+grated coconut+red chillies+tamarind+chopped coriander leaves+salt to taste to a fine paste.
4. Store it in a container.

HAPPY COOKING :))))))) 

QUICK & EASY RABDI !!!!!!

I adopted this recipe from one food group in FB called Konkani Amchi Food. & this recipe s posted by Yogitha Kamath. We can call it as INSTANT RABDI too.  In these pics you can't see badams but later i added crushed badam too for better taste. Taste bhi health bhi.

INGREDIENTS:-

milk - 2 cup (thick & creamy)
milkmaid - 2 tbsp
sugar - 1 tbsp (or according to your taste)
white bread - 2 slices (crushed well in a mixer)
cardamom pow - 1/4 tsp
kesar - few strands for garnishing
almonds, crushed - 10

METHOD:-

1.  Boil the milk,  add slowly the bread crumbs, mix & Stir well ,so that lumps do not form.
2. Add milk maid,again mix well on slow fire,add sugar according to your taste, Let it cook for 2 mins.
3. Switch off the flame,add kesar & eliachi powder & mix well.
4. Garnish it with kesar strands.
5. Chill it & serve it.

HAPPY COOKING :))))))

and here's a tip:-

1. If the milk is not so thick add 4 bread slices & 4-5 tbsp milkmaid & 2 tbsp sugar as i did here.
2. For extra taste add crushed almonds & mix well. Chill it & serve it.

KHUBBE HINGA UDAK / CLAMS IN COCONUT BASED GRAVY !!!!!

My todays recipe is using clams & i. e. KHUBBE HINGA UDAK. But i don't know much about clams . So, i adopted these information about clams from the blog AAYI'S RECIPES. 

Clams are used widely in Konkani cooking.  During the low tide days, people stand in knee high water and pick up the clams. While using for cooking, the clams are opened carefully and the soft meat inside the shell is used in a variety of dishes. Usually one of the two shells is kept intact for some clams. I do not know why the shells are used.

There are many types of clams used in cooking. We used 3 types of them. First one is called ‘Tisre’ in Konkani. It looks like this and has many lines on the shell. Second type is called ‘Khubbe’, which doesn’t have the lines. Some people eat the first type and do not eat the second and vice versa. (Some more information about these types can be found here).The third type is called ‘kalva’, these are found in big stones near the sea shore. Any of the three types of clams can be used for this dish

                    ( here are the 2 varieties of clams)

                ( i used this type of clams for this gravy )

INGREDIENTS:-

clams, cleaned, cooked & one side opened - 2 cups

coconut grated - 1

red chillies - 12

hing - small chana size

tamarind - small chana size

salt to taste

METHOD:-

1. Grind coconut, tamarind and red chilies to a smooth paste.

2. In a pot, mix the paste with clams. Add sufficient water and salt.

3. When the curry starts boiling, add hing (dilute hing in 2tbsp water) & mix well.

HAPPY COOKING :)))))

KURLE AMBAT / CRABS IN COCONUT BASED GRAVY !!!!

I am a eggitarian person. But my son loves crab. So, prepared this curry for him.

INGREDIENTS:-

Crab, cleaned & washed - 4
Grated coconut - 1/2
Red chillies - 5
Tamarind - small chana size
onions, finely chopped - 2 medium
salt to taste

METHOD :-

1. Clean the crabs. If the crab is big, cut them into 2 pieces to make eating easier. Slightly crush the legs with pestle(beat it just once or twice just to crack the outer shell slightly). 
2. Grind coconut+red chillies+tamarind to a smooth paste.
3. Now add this paste + half of the finely chopped onion in a kadai & bring it to a boil.
4. Now add crabs+salt in this kadai & mix well & cook it for  1/2 an hour or till done.
5. Now temper it with remaining onions & mix well & again bring it to a boil.

HAPPY COOKING :))))

and here's an tip:- 

This dish tastes great when crabs absorbs the gravy. So, better serve it after 3-4 hrs.

CABBAGE PATHRADO/ STEAMED CABBAGE LEAVES ROLLS !!!!! (MY 250TH POST) !!!!!!!!!

Hiiiiii, today i am very happy to announce that this is my 250th post.  So, i thought today i will share a special recipe with you all & i. e. CABBAGE PATHRADO. I adopted this recipe from SEEMA'S DINE DEVINE.  This is same as our cococasia leaves pathrado, only you have to use cabbage leaves instaed of colocassia leaves here. Here i used my own measurement for batter which is i use to do ordinary pathrado. Next time will try Seema's measurement too & let you know.

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

cabbage leaves - as needed

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+little 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 little jaggery too while grinding (i don't add).

HOW TO MAKE CABBAGE PATHRADO ???.

1. Take big sized cabbage and remove its leaves carefully one by one. Wash, remove the stem and keep aside. 2. Apply paste to each cabbage leaves . Roll into pathrado.

3. Place pathrado rolls in idli vessel(pedavan).

(small rolls are made by my son )

4. Steam it about 45 minutes.

5. Cut them & serve hot with fresh coconut oil.

HAPPY COOKING :))))))

UNDI / INSTANT RICE RAVA BALLS !!!!!!!

Undi is a popular amchi breakfast. We can prepare it in 2 ways. One is soaking & grinding rice & other one is instant method & i. e. using rice rava. Today i am going to explain you about instant method with step by step pics. 

INGREDIENTS:-

Rice rava - 1 & 1/2 cups
Grated coconut  1/2 cup
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Methi seeds - 1/4 tsp
Curry leaves - 2 strands
Long red chilly - 1
salt to taste
water - 2 & 1/4 cups
oil  - 2tbsp

METHOD:-

1: In a bowl soak rice rava  for 1/2 an hr. 

2. Wash and drain the water.add  grated coconut,salt to taste and 2 & 1/4 cups water to form a thick batter.(sorry i forgot to click this pic)

3.  In a pan put 2bsp oil,splutter  mustard seeds, urad dal, methi seeds, red chilly and curry leaves.

4. Now transfer the rice rava mixture on to the pan and keep stirring continuously to form thick mixture.

5. Now let it cool and make a small round balls of the mixture.

6. Place the rava balls in  idly vessel. 

7. Now steam it for 20 mins.

8. After done , just open the lid a little & keep it opened till serving.

9.  Serve hot with your choice of chutney/ sambar/ jaggery syrup (godda ravo). I served it with garlic chutney & this is my son's favourite combo.

HAPPY COOKING :))))))

and here's a tip :- If you don't have time at all then don't soak rice rava in water. Wash it & use it directly.