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.

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 :)))))