COFFEE COINS !!!!

This recipe is almost similar to my COFFEE BYTES recipe. Only i have added cocoa powder instead of chocolate syrup here. Tasted good. So, thought of sharing it with you all.

INGREDIENTS:-

milkmaid- 200gms

ghee- 2tsp + 1/2 tsp  more for greasing the plate

sugar- 3 tbsp

instant coffee pow- 1 & 1/2 tbsp if strong or 2 tbsp if not very strong

cocoa powder- 2tsp

METHOD:-

1. In a kadai put 2 tsp ghee.

2. Now add milkmaid + sugar+instant coffee pow+cocoa powder and mix them well 

3. Now switch on the stove & keep stirring them until the ghee leaves the sides of the dish.

3. Grease the plate with ghee and spread this mixture on the plate.

4. Let it cool....then cut them into coin shape ( i used a bottle cap here).

HAPPY COOKING :)))))))

BEETROOT RAITA / BEETROOT & YOGURT SALAD !!!!!

This is a very healthy & colourful salad seasoned with cumin seeds & green chillies. But you should finish this salad as early as possible as we add yogurt to this salad.

INGREDIENTS;-

beetroot - 1 small
Thick curd - 1 & 1/2 cup
salt - to taste

For seasoning :-

oil - 2tsp
cumin seeds (jeera) - 1/2 tsp
green chillies - 2

coriander leaves for garnishing

METHOD:-

1. Peel the skin of beetroot & grate it & keep it aside. 
2. Heat a non-stick kadai, add grated beetroot & saute it until raw smell leaves.
3. Put very little water & close it with a lid &cook it till it is soft. & let it cool.
4. Whisk the curds & add cooked & cooled beetroot & salt to it & mix well.
5. In a tadka pan, heat oil, add cumin seeds & green chillies (slitted or finely chopped) & fry till slightly changes the colours. Switch off the stove & let it cool.
6. Add this seasoning to beetroot-yogurt mixture & mix well.
7. Now your BEETROOT RAITA is ready to serve.
8. Garnish it with coriander leaves.

HAPPY COOKING :)))))))

AVNAAS-AMBE SASAM / PINEAPPLE-MANGO CURRY !!!!!

AVNAAS-AMBE SASAM is a pure Konkani dish. We prepare it especially at summer as it is season of mangoes. This is a popular dish in Amchi weddings/functions. You can add grapes for better taste ( i always prefer grapes in this dish) but it is optional. Btw, avnaas & ambo are konkani names of the fruits pineapple & mango respectively. This is a non spicy dish, so kids will love this for sure. 

What makes this dish special ????

We use only fruits instead of vegetables in this dish. & you can make this dish at "cooking without fire" competition. Only you have to skip the step 'seasoning" here.

INGREDIENTS:-

ripe mangoes - 3 small
pineapple - 1 medium
grapes - few ( optional)

Grind together:-

grated coconut - 1 cup
roasted red chilly - 1
green chillies - 1 or 2 (according to your taste)
jaggery - to taste
mustard seeds - 1 tsp
salt - to taste

For seasoning:-

mustard seeds - 1/2 tsp
oil - 2 tsp
curry leaves - 1 strand

METHOD:-

1. Wash & peel the mangoes & pineapple & chop them into pieces. (for the size of pieces  refer the pic of avnaas-ambe sasam).
2. Grind all the ingredients mentioned under "GRIND TOGETHER" to a coarse paste adding very little water. (paste must be thick).
3. Add all chopped fruits+washed grapes to the masala & mix them well carefully.
4. In a tadka pan, put oil, when hot add 1/2 tsp mustard seeds, when splutters add curry leaves & turn off the stove. Add this seasoning to the gravy, & mix it carefully.
5. Serve this dish immediately.

HAPPY COOKING :))))))

and here's an tip:-

Usually we don't boil such kind of dishes. & we have to finish this on the same day. You can keep it in fridge & can use it next day but doesn't tastes great. But once i tried to boil the left over gravy, then i cooled it & kept it in fridge. & i used it after 2 days. It tasted good.

SPINACH-MUSHROOM LASAGNA !!!

Lasagna is an Italian dish which is a complete meal by itself. I just love its cheesy texture. This recipe originally demands sweet corn in it. But as i didn't hv sweet corns at home, i skipped this & added extra mushrooms in it. & i more some more changes too in this recipe which i will mention later.

INGREDIENTS;-

lasagna sheets - 6  
Grated mozeralla cheese - 8 tbsp


 ( i used the above lasagna sheets)

For filling:-

spinach, chopped - 4 cups
mushroom, diced - 1 cup
cooked corn kernels - 1/2 cup (i skipped this) 
tomato puree - 1/2 cup
oil - 3 tbsp
garlic, minced - 2 tsp
onion, chopped - 1
green chilly, minced - 2tsp
salt & pepper - to taste                                             

For sauce:-

 milk - 300ml

carrot - 1

onion - 1

celery - 1 stalk ( i skipped this)

 mace - 1 piece ( i used 1/2 tsp nutmeg powder here)

bay leaf - 1

butter - 4 tbsp

maida - 4 tbsp

chopped parsley - 4 tbsp

Salt & pepper

Method:-

Soak lasagna sheets in hot water for minimum 20 mins.

How to make filling:

Cut mushrooms into thin slices. & finely chop spinach & wash it & keep aside. 

Heat the oil in a fry pan.

Fry garlic+chopped onion+green chilly  till light brown.

Add  mushroom and spinach.

Sprinkle with little salt and keep covered till the vegetables are cooked.

Add tomato puree, corn, salt and pepper.

Simmer for 2-3 minutes and remove from fire.

How to make sauce:

Heat milk in a m/w safe container.

Chop carrot and onion.

Add these to milk along with mace and bay leaf. 

Bring to a boil and remove from fire.

Strain after 1/2 hr. ( i didn't do this. what i did is i added other ingredients directly to this mixture).

Make white sauce with this milk, butter and Maida. & add salt and pepper to taste. Add parsley.

LAYERING LASAGNA:-

1. Grease an 8-inch square baking dish with butter.

2. Spread a thin layer of sauce in it.

3. Arrange a layer of lasagne sheets over it.

4. Spread with 1/2 the spinach mixture.

5. Arrange another layer of sheets over it

6. And top with remaining spinach mixture.

7. Pour white sauce on it.

8. & sprinkle grated mozeralla cheese on it.

9. Arrange final a layer of sheets. Pour the sauce on top.

10. Sprinkle with grated cheese.

11. Dot with 1 Tbsp of butter .

And microwave it for 12 minutes or bake it in hot oven at 200*c till golden brown.

 Now, allow it to stand for 5 more mins in m.w.

Take it out from m/w & your SPINACH-MUSHROOM LASAGNA is ready to serve.

Note:- If you are adding sweetcorn to this lasagna, then add 1/2 cup of sweet corn along with spinach & mushroom & cook .

Serve hot.

HAPPY COOKING :)))))))

and here's a tip:-

For better taste, let it set for 8 to 10 hrs in baking tray. Then cut into pieces & heat it in m/w while serving & serve hot.

CABBAGE IDLY

This is very popular konkani cuisine. You can steam this mixture in idly moulds as "cabbage idlies" or you can steam it in jackfruit leaves(khotte paan) as "cabbage sanna khotto". It tastes better as "sanna khotto". But i am such a lazy fellow that i steamed it in idly moulds :D  Cabbage idlies are spicy(not too spicy but medium spicy)  idlies. You can have it for breakfast/ lunch/evening snack/dinner. Well i prefer it with steaming hot white rice & daalithoy for lunch & with fresh coconut oil in the evenings.  

INGREDIENTS:-

toor dal - 1/2 cup
white rice - 1/2 cup
coconut, grated - 1/4 cup
tamarind - double the chana size
fried red chillies - 10
salt to taste
cabbage, finely chopped - 1 cup
onion, finely chopped - 1/2 cup 

METHOD:-

1. Soak toor dal+white rice in water for 2-3 hrs.
2. Grind this along with grated coconut+salt+red chillies+tamarind to a coarse paste. Add very little water when grinding. It should be a thick paste & paste should be like idly rava/ rice rava. 
3. Now add chopped cabbage+chopped onion to this paste & mix well.
4. Check the salt. Add if needed.
5. Fill this paste in idly moulds & steam it for 30 mins.
6. Now your cabbage idly is ready to eat.
7. De mould it & serve hot with coconut oil topping.

HAPPY COOKING :))))))

EGG CURRY WITHOUT TAMARIND !!!!!

I adapted this recipe from BHAVYA'S CUISINE. No need to add tamarind here as we add tomatoes & tomato puree to it. It tasted good. Goes well with rotis/rice.

INGREDIENTS:-

Boiled eggs - 4
onions, chopped  2
tomatoes, finely chopped -2
tomato puree/sauce - 3 tsp
garlic cloves, chopped - 2
ginger paste - 1 & 1/2 tbsp
green chillies, chopped - 3 or more (according to your taste)
turmeric powder - 1/4 tsp
red chilly powder - 1 1/2 tsp
coriander powder - 1 ts\
oil
garam masala powder - 1/4 tsp
salt to taste
water - 1 1.2 cup

METHOD:-

1. Heat oil in pan on medium heat. Add garlic+ginger paste+onions & fry well till they turn brown.
2. When they turn golden, add coriander pow+salt+red chilly pow+turmeric pow & fry for a minute.
3. Add tomatoes & fry again for some time.
4. Add tomato puree/sauce, stir well & fry till the oil leaves the sides.
5. Add chopped green chillies.
6. Add water & lower the flame to sim for about 10 mins.
7. Then again turn the heat to medium.
8. Cut the eggs in half & add it to the gravy.

9. Stir it slowly so that it gets dipped into the gravy.
10. Cook the egg curry for about 5 mins & turn off the flame.
11. Garnish with coriander leaves.

HAPPY COOKING :))))))))

MILK BURFEE & MALAI BURFEE !!!!!

I just love these 2 burfees very much. They are excellent in taste & just melts in mouth.  Here, brown ones are "milk burfees" & cream ones are "malai burfees". 

INGREDIENTS:-

FOR MILK BURFEE:-

milk - 4 cup
lemon juice - 4 tsp
dried milk powder - 4 tbsp
sugar powder - 6 tbsp
ghee - 6 tbsp
cardamom powder - 1 tsp

FOR MALAI BURFEE :-

malai - 1/2 cup
maida - 1/2 cup
sugar - 2 cups
milk - 1 cup
ghee - 3 tbsp

METHOD:-

HOW TO MAKE MALAI BURFEE:-

1. Mix flour with milk.
2. Place a thick bottomed vessel on the fire.
3. Put malai & sugar & keep on stirring, add flour, mixed milk & stir. Add ghee & stir.
4. When the mixture leaves the sides of the vessel remove the mixture to a ghee brushed thali & when it cools, cut into pieces.

(malai burfee)

HOW TO MAKE MILK BURFEE?

1. Heat the milk slightly & curdle it by adding the lemon juice. Then hang it up in a muslin cloth to drain for 3 hrs. Milk solids are turned into cheese now.
2. Kneed this well with milk pow+sugar.
3. Heat the ghee in a heavy pan & add the cheese mixture. Stir fry over very low heat till the ghee separates.
4. Remove from the heat & mix in the cardamom powder.
5. Allow it to cool slightly. Knead again to blend.
6. Pat into flat cake & cool completely.
7. Cut into squares.

HAPPY COOKING :)))))

VEGETABLE CHUTNEY SANDWICH !!!!!!

This is my son's most favourite sandwich. Very easy to make & tastiest sandwich. I normally apply cheese spead on one slice of bread for my son. But if u are calory concious person, then apply only chutney to the both the slices of bread. I will give the link for CHUTNEY FOR SANDWICHES or else you can use normal CORIANDER LEAVES CHUTNEY or MINT CORIANDER CHUTNEY also for this sandwich.

INGREDIENTS:-

bread slices - 6
cucumber slices - 3
onion slices - 3
tomato slices -3 
Amul cheese spread - 3 tsp
CHUTNEY - 6 tsp
lettuce leaf - 3 (optional)

METHOD:-

1. Cut the brown edges of bread slices.
2. Apply 2 tsp chutney each on 3 slices of bread.
3. Apply 1tsp cheese spread each on remaining 3 slices of bread.
4, Now keep chutney applied slice at the bottom, keep each slice of cucumber, onion, tomato, lettuce leaf on it. & close it with cheese applied bread slice.
5. Your delicious 'chutney vegetable sandwich" is ready.

HAPPY COOKING :))))))

EGGLESS BADAM CAKE !!!!

I got this recipe from my niece Anjali Nayak. It is simply too good in taste & my son liked it very much. People who don't eat eggs can try this as this egg less cake.

INGREDIENTS:-

milkmaid - 1/2 cup
milk - 1/2cup
butter - 1/2 cup
badam powder - 1/2 cup ( i used MTR BADAM FEAST POW here)
all purpose powder(maida) - 1/2 cup
powdered sugar -1 & 1/2 tbsp
baking pow - 1/2 tsp
cooking soda - 1/2 tsp

METHOD:-

1. In a bowl, add maida+badam powder+baking powder+cooking soda & mix well & keepp aside.

2.In a bowl, add milkmaid+milk+butter+powdered sugar & beat well.

3. Now add badam powder + all purpose pow+baking pow+cooking soda mixture to this bowl & mix well using electronic beater.

4. Check the consistency of dough. If u need add 1 or 2tsp maida to it & again beat well. ( i added 2 tbsp maida again to this mixture).
5. Grease the baking dish & pour the batter in it.

5. Now, bake this in m/w oven for 5-6 mins.

6. Let it cool for 5 mins & then unmould it & relish it;

HAPPY COOKING :))))))