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 :))))))))

BADAMI EGGS !!!!!!!!

          Actually this is badami chicken recipe from NDTV FOOD.COM But i used eggs instead of chicken here & it tasted great ! It goes well with roti/rice/idly/dosa etc. A must try recipe.

INGREDIENTS

For the roasted spice mix:

1 tsp peppercorns

2-3 black cardamom

1 cinnamon stick

1 green cardamom

1 tsp cloves

1/2 grated nutmeg

For the gravy base:

1 Tbsp ghee

1 finely chopped onion

6 garlic cloves, finely chopped

1 finely chopped ginger

1 tsp coriander powder, heaped

1/2 tsp turmeric

1 tsp jeera powder

Sea salt (Substitute - normal salt)

Water

1 1/2 cup yogurt

1 cup almond paste

1 cup saffron infused milk

6 whole apricots

Rock salt

8 pieces chicken or 8 eggs boiled

For the tempering (tadka):

1 Tbsp ghee

6 green cardamoms

3 dried kashmiri chillies

For the garnish:

1 Tsp ghee

Mint leaves

3-4 whole red chillies

      OR

1 tblsp chopped coriander leaves

METHOD

For dry roasting the spices:

Heat a pan, add peppercorns, black cardamom, cassia, green cardamom, cloves, nutmeg and roast them. Use a mortar and pestle to ground the spices.

For the gravy base:

Heat a pan, add ghee and sweat out the onions till they are a creamy yellow-white. Mix garlic, ginger and keep stirring. Add 2 teaspoons of the grounded spices and mix well.

Add coriander powder, turmeric, jeera powder, sea salt (to taste) and toast the spices on high flame. Add water to deglaze the pan and cook out the masala.

Add the yogurt to this mix slowly while stirring. Then mix in the almond paste. It can be prepared at home by blanching almonds, peeling them and grinding with water.

Add the saffron infused milk and stir till gravy thickens. Then add the apricots and a pinch of rock salt. Keep stirring.

Make incisions on the chicken with a knife and add to the gravy to poach. Add the cooled down tempering to the gravy. Let this simmer on low flame for 30-40 minutes till the chicken is coming off the bone. Uncover the pan for the last ten minutes of cooking till the gravy has reduced and thickened.

Put the chicken pieces in a bowl and strain the gravy on top using a colander. Garnish and serve hot.

For the tempering:

Heat the ghee in a pan for the tadka and add green cardamom and kashmiri chilli. Let it cool and ad to the gravy

For the garnish:

Put the ghee in a pan and heat it. Add chillies and mint leaves and cook till it's crispy. OR garnish it with chopped coriander leaves.

HAPPY COOKING :))))))

Note : I found dis recipe sweet n sour , so added 2tsp everest chicken masala n it tasted great

GRILLED MINT CHUTNEY & CHEESE SANDWICH !!!!!!!

I adopted this recipe from EDIBLE GARDEN. Its a simple, easy to make delicious sandwich. Kids will love it for sure 👍 An ideal dish for kids lunch box. As my son loves sandwiches very much, i keep trying different recipes. 

Ingredients:

8 slices of bread of your choice
4 slices of cheese
For the Mint Chutney:
A bunch of fresh mint leaves
1/2 cup freshly grated coconut
1 green chilli
1/2 tsp minced garlic (optional)
A pinch of dry ginger powder or 1/2″ piece of fresh ginger
Salt to taste

METHOD:

Grind all ingredients together with very little water to a smooth paste.

To assemble and toast the sandwiches: Spread a generous amount of the mint chutney on one side of the bread slice. Top with a slice of cheese and toast in a sandwich maker until done. You can also toast in a pan on the stovetop with a pat of butter until both sides are golden brown and the cheese has melted. Or grill them in sandwich maker.

Serve mint chutney cheese sandwiches hot with ketchup.

HAPPY COOKING :)))))))

Vegetable Cooker Biriyani !!!!!!

My today's recipe VEGETABLE  COOKER BIRIYANI is from SWASTHI'S RECIPES. Easy to make & yummy to eat 👍

Ingredients (240 ml cup used)

1 ½ cup of basmathi rice (soaked for at least 10 mins)
1 potato cubed
1 carrot chopped
Fistful of green peas
1 onion sliced
1 tbsp. ginger garlic paste
Fistful of mint leavesCoriander leaves (optional)
1 to 2 green chili
1 tbsp. lemon juice (optional)
1 ½ to 2 tsp. Biryani Masala Powder (adjust to suit your taste)
2 ½ cups water or thin coconut milk2 to 3 tbsp.
Oilfried capsicum for garnish (optional)

Dry spices

1 bay leaf
4 green cardamoms
1 star anise
Two 1 inch cinnamon stick
6 cloves½ tsp. shahi jeera
Few pepper corn (optional)

For garnishing:

Few cashew nuts
Chopped mint & coriander leaves

How to make the recipe

Prepration

Soak rice for at least 10 minutes. Drain the water and set aside.Chop all the veggies and mint.

Making veg biryani

1. Add oil to a pressure cooker and heat it.
2. Add spices and fry till you get a nice aroma for one to 2 minutes. 
3. Fry onions until golden. 
4. Add ginger garlic paste and saute until the raw smell has gone.
5. Add all chopped vegetables, fry for about 2 minutes.
6. Add mint leaves, biryani masala and saute for 2 more minutes.
7. Measure and pour water or coconut milk, salt and lemon juice.
8. When the water begins to boil, add rice and stir
9. Close the lid and let the cooker whistle once on a low flame. 
10. Off the stove and when the pressure goes down, open the lid and fluff up.
11. Serve veg biryani with raita

Notes

If your rice is not cooked, just sprinkle some water and cover with a loose lid and cook for few more mins
If your rice becomes mushy, reduce the qty of water the next time you cook.
You can use store bought biryani masala powder. Using too much of masala powder can make your biryani bitter. So adjust the powder according to your taste.

HAPPY COOKING :))))))

Masala eggs

I adopted this recipe from my fb friend , admin of fb food groups Konkani amchi food & Vinaya's culinary journey VINAYA PRABHU. What i felt after tasting is everyone may not like this recipe as we add wheat flour in this . But you can resuce quantity of wheat flour too. Occasionally can have it with rice or as a starter.

Ingredients: 

boiled eggs 6
Ghee-3tbsps
Wheat flour-3_4 tbsp
Coriander  powder 1tsp 
Turmeric powder  1tsp
Chilli powder 1 tsp
Sambar powder1 tsp
Garam  Masala 1 tsp
Pepper  powder  1tsp
Salt as per taste

Method 

1. Heat ghee in a pan on low flame
2. Add wheat flour and saute till colour changes to  light brown in colour but don't  burn it.
3. Then one by one add all the spice  powder and salt and mix it together
4. If masala is  dry add a little more ghee
5. Then add the whole boiled eggs to masala  and mix it.
6. Serve hot.

HAPPY COOKING :))))))

MOONG DAL KHICHDI !!!!

 I am posting recipes tried & tasted by me after a long gap. Took a break inbetween 😜 I adopted this recipe from HEBBAR'S KITCHEN. Must say this is healthy & yummy recipe 👍 But in a hurry i forgot to add turmeric powder, hence the colour.

                 (After adding turmeric powder)

Ingredients

• ½ cup sona masuri rice
• ½ cup moong dal
• 1 medium green chili
• 1 tbsp ginger-garlic paste
• ½ inch ginger
• 1 medium tomato
• 1 medium onion
• ½ tbsp mustard seeds
• ½ tbsp jeera
• pinch hing
• 5 curry leaves
• 2 tbsp ghee or oil
• 3 cups water
• ½ tbsp turmeric powder

Instructions ( 1 cup =255 ml)

1. finely chop onion, tomato, ginger, chilli and coriander leaves. keep them aside.
2. take moong dal and rice in equal proportion.
3. wash and rinse rice and moong dal. add 3 cups of water to 1 cup of rice and dal combined together
4. cook it for 3-4 whistles. depending upon your cooker.
5. meanwhile, heat 2 tablespoons ghee in a pan and add mustard seeds, cumin seeds, curry leaves and hing.
6. when mustard seeds start spluttering, add onions. saute them till golden brown
7. once onions turns golden brown, add ginger garlic. fry them till raw smell goes away.
8. now add chilli and saute for a minute.
9. add tomatoes and fry on medium flame.
10. fry tomatoes till they turn mushy.
11. open your cooker once the pressure is released. add some water if the consistency is thick.
12. now add the masala over the cooked rice-lentils and mix well.
13. keep on low flame to simmer the khichdi till you get the right consistency.
14. yummy, tasty and healthy moong dal kichidi is ready 

1.   HAPPY COOKING :))))))))                                              

IDLY BURGER !!!!!!!

IDLY BURGER...sounds interesting na ! Actually it's a fusion food. Kids usually dont wana eat idly, dosas. & they love to eat burger any time. But burger buns are not that healthy. So, i substituted them with idlies :P . Patties are readily available in markets now a days. But i made it at home & followed my own recipe & it tasted good too. First thought will not add cornflour to the patty dough , But while frying everything got  seperated. & rava went bottom of the kadai. Then added cornflour to the patty dough & dipped the patty in the cornflour paste too & it came out nicely. But it looks like more roasted, actual fact is all coz of my previous disaster. The rava which went bottom of the pan coated with other patties too. So, please don't go by looks, prepare it & just enjoy the taste. 

INGREDIENTS:-

For burger patty:-

potato, boiled, peeled & mashed - 2 medium
onion, finely chopped - 1 medium
capsicum, finely chopped - 1/2
green chilly, finely chopped - 1
ginger- garlic paste - 1 tsp
garlic cloves. minced - 8
salt to taste
cornflour - 2 tsp
bombay rava - as required
oil for deep frying

Method:- 

1. Heat oil in a pan & add ginger garlic paste & fry for a while. Now add garlic, green chilly, onions, capsicum & fry for 2 mins on a medium flame.
2. Take a bowl & add mashed potatoes+all the ingredients in pan +salt+1 tsp cornflour & kneed it well
3. Make double the lemon size balls from dough & gently press them in between your palms.
4. Make very thin paste from rest cornflour & dip this patty in that paste.
5. Roll the patties on bombay rava & keep aside.
6. Heat oil in a kadai & deep fry the patties one by one.
7. When done take out from oil & keep them ready in a plate.

Note:- You can added cooked fresh/frozen green peas & grated carrots to the patty dough for extra taste.


INGREDIENTS IDLY BURGERS:-                                  

Now patty is done. Choose idlies according to moulds you have used. Will post the pics next to it.

Idlies - 2 OR 4
patties - 2
cheese slice - 2
tomato ketch up - as required
tomato slice - 2
ghee - 2tsp
lettuce leaves (i skipped this)
tooth pic - 2

  (If you are using these type of idly moulds, then use 2 idlies. Slice them into 2 & use)

   (If you are using these type of idly moulds, then use 4 idlies)

METHOD:-

1. Heat non stick tawa & spread a tsp of ghee on it. 
2. Now place idly slices/idlies on them.
3. Apply ghee  on upper sides too. & shallow fry them till golden brown.

4. Now take them in a plate & apply tomato ketchup on one side.

5. Place one tomato slice on one idly slice & then one patty & then one cheese slice & close it with another idly slice, tomato ketchup part down. 
6. Repeat same for another 2 idly slices.
7. Insert tooth pic on both & serve.

NOTE:- If you are using lettuce leaves place them before tomato slice.

HAPPY COOKING :))))))

HORSEGRAM DOSA !!!!!

HORSE GRAM DOSA is a healthy breakfast . This is nothing but our KULTHA RAMDAN recipe only the difference is no need to fermant batter over night & in kultha ramdan, we grind rice coarsely . Here, we grind everything together smoothly. I got this recipe from my gorgeous friend LAXMI SHENOY who is an alrounder. A must try one.

                                                                   (dosa batter)

INGREDIENTS:-

horsegram - 1 cup
urad dal - 1 cup
dosa rice - 2 cup
salt to taste
ghee - as required

METHOD:-

1. Soak horse gram, urad dal & rice together minimum for 3 hours.
2. Wash & grind them smoothly by adding enough water.
3. Take the batter in a bowl. Add salt & mix well.
4. Heat non stick dosa tawa, spread a laddle full of batter , drizzle ghee/oil on it & close the lid.
5. After a while turn it over , when done remove from fire.
6. Serve it hot with chutney/sambar/ any gravy/bhaaji/pickle.

NOTE:- If you are not using batter immediately, then keep it in fridge. Don't fermant it.

HAPPY COOKING:))))))

CAPSICUM RAITHA !!!!!!!

I got this reciepe from my friend POORNIMA AJITH KUDVA who is an ace cook and a good singer too. Actually in original recipe tomatoes were not there but i added just to get tangy taste & it tasted good too. But you can skip adding tomatoes. & if capsicum itself is spicy you can skip adding green chilly too.  A healthy & tasty side dish for rice along with curry. & a jhatpat recipe too.



INGREDIENTS:-

Onion, finely chopped - 1/2 cup
capsicum, finely chopped - 1/2 cup
tomato, chopped - 1 medium
green chilly, slitted - 1
jeera - 1/2 tsp
jeera pow - 1/2 tsp
coriander pow - 3/4 tsp
curds - 100 ml
salt to taste

METHOD:-

1. Heat oil in a non stick pan & add jeera, when it splutters add chopped onions & capsicum & green chilly till onion turns transparent.
2. In a bowl add curds+jeera pow+coriander pow+salt & mix well.
3. Now add onion capsi mixture & mix well.
4. Finally garnish with chopped tomatoes.
5. While serving, mix everything well & serve immediately.

HAPPY COOKING :)))))))