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Monthly Archives: May 2016

KHATTI MEETHI CHUTNEY / SWEET CHUTNEY

Sweet Chutney /Khatti Meethi Chutney / Tamrind Date Chutney /(also known as Saunth ki Chutney in NorthIndia) known in different names but tastes delicious….
  This chutney is a must for all most all chats,..without this chats are incomplete…. This can be stored for months when refrigerated….
  This is a mixture in taste with sweetness of dates and tangyness of tamrind….You can use this as a dip or as a spread …

   
INGREDIENTS

•1 cup Dates(nearly 25 dates with seeds)
•3/4 cup Tamrind without seeds
•1 tsp chilly powder
•3/4 tsp roasted jeera powder
•Salt

METHOD

▪Soak Dates in warm water for an hour,deseed this….

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▪At the same time soak tamrind in warm water and deseed if any
▪Grind both together to fine paste(if you want you can stain the pulp,I have not done here in my recipe )
▪Now add this to a kadai along with salt, chilly powder and jeera powder..

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▪Boil on medium flame till  thick(takes 20 -25 min)

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▪cool this and store in an airtight container and refrigerate 
▪use when required  for chats by diluting it or use as it ..

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NOTE

* you can reduce the dates quantity and use jaggery if you like….I have used only dates here
*this chutney can be used as a spread for breads ,chapatis ….
*can even be used as a dip along with samosa,kachoris,…
*store when cooled on an airtight container and refrigerate
*don’t get spoiled for 6 months or more

Khatti Meethi Chutney

 
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Posted by on May 31, 2016 in Uncategorized

 

MASALA KICHIDI

  Kichidi a onepotmeal,a healthy meal using rice and lentil ,serve this drizzle with ghee and onion raitha …..
   This can be made easily and very quickly which is a complete and healthy meal too…
  Here I have made it masaledar adding some spices to the dish which adds a nice flavour and doubles the taste,you can also find the other version of kichidi in my blog which I have shared earlier…
  You can have this watery ,dry or thick porridge consistency….. I like this in semi dry )
  Really a yummy onepot meal….

INGREDIENTS

•3/4 cup moongdal / green gram dal
•1 cup soona masoori rice
•2 slit greenchilles
•1 spring curry leaves
•1 medium onion chopped
•1 tomato finely chopped
•1 tsp ginger chopped
•1 carrot chopped (can use any veggies )
•1 tsp cumin seeds
•2 dry red chilly
•1 piece cinnamon
•4-5 cloves
•1 tsp gingergarlic paste
•2 tblsp coriander leaves chopped
•1/2 tsp turmeric
•1/2 tsp chilly powder
•1/2 tsp cumin powder
•1 tsp dhania powder
•1/2 tsp garammasala powder
•1/2 tsp asafoetida / hing
•61/2 cups water
•Salt to taste
•1 tblsp Ghee
•1 tblsp oil

METHOD

▪Wash rice and green gram dal and soak for 30 min
▪After 30 min drain and keep ready
▪Heat cooker pan add oil and ghee, heat add cumin , let this pop add cinnamon and cloves fry for 30 seconds add red
chilly,onion,greenchillies fry for a minute
▪Add curry leaves, tomatoes,carrots fry well
▪Add ginger garlic paste fry well
▪Add all dry powders and saute well till mixed
▪Add rice, dal and coriander leaves for 2 minutes
▪Add water boil well
▪add salt and close lid and cook for 3-4 whistle…
▪serve this hot drizzled with ghee and raitha

NOTE
*veggies like brinjal, potato can be used
*ghee and raitha are optional ,I love this to enjoy hot as it is..

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Masala kichidi

 
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Posted by on May 26, 2016 in RICE ITEM

 

CHOCOLATE CUP CAKES

   Here is a never fail chocolate cup cakes recipe which I follow from a long time….I can say I started baking cake with this recipe itself, …..This cake is so soft ,spoongy and fluffy….altogether a perfect cake..
    Thanks to my sister who had shared this recipe with me….
  The same recipe can be prepared for making choclate cakes(big)….but baking time may varry…
Try this and enjoy with your kids and family

INGREDIENTS

•1 1/2 cup sugar powder (or use as needed according to ur sweetness)
•Dry Ingredients
▪2 cups all purpose Flour /Maida
▪1 tsp baking powder
▪1 tsp cooking soda (baking soda)
▪1/2 tsp salt
▪1/2 cup choclate powder
•Wet ingredients
▪2eggs (at room temperature )
▪1cup warm milk
▪1/2 cup refined oil
▪1 tsp vanilla essence

METHOD

▪Grease muffin/cup cake moulds or use butter papper for lining .
▪Preheat oven at 200 deg c.
▪Combine all dry ingredients then sieve thrice so that everything get mixed evenly,keep aside.
▪Now combine all wet ingredients  like eggs,oil,milk in a big container and blend using a electric or hand blender till forthy.
▪Now add sugar powder, vanilla essence and blend till sugar dissolves in wet mixture
▪Add in dry ingredients in parts (3 times)to the wet mixture.
▪Mix well using blender or by cut and fold method
▪see that no lumps are formed
▪Now fill mixture 3/4 in greased cups,sprinkle  and bake for 20-25 minutes in the preheated oven….

NOTE

▪In baking the most important thing is to keep everything at room temperature
▪Always Preheat your microwave /oven
▪Baking time may varry in different ovens so check after 18-20 minutes using a toothpick inserted in the middle of the cake, if it comes out clean then it’s ready or else bake further till done…
▪You can add choco chips to the batter if desired..

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Chocolate Cup Cakes

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Posted by on May 25, 2016 in CAKES, DEESERTS OR SWEETS

 

ONION TAMBLI / TAMBALI ( PIYAVA TAMBALI )

     This is a healthy , easy and quick recipe…so here I am with a popular and traditional recipe of every konkani people’s home known as ‘Piyava Tambali ‘ …… Piyav in Konkani means onion and Tambali is known for the dishes which are not cooked or where we add curds to the dish….
Tambali is usually prepared during rainy season or when there is nothing veggies left in the fridge as this recipe is prepared using only 4 ingredients like coconut,raw onions,red chilles and Tamrind…..
      It’s one of the easiest and quickest  side dish which can be prepared for rice instead of sambar or Rasam….
   This is a perfect combo to boiled rice or steam rice with papads or fryyums (vodi /sandige) or any fries or with fish fries …
    But note the self life of this recipe is less as the dish is not cooked so refrigerate this once it’s done….i can say a best recipe for cooking without fire ..

INGREDIENTS

•1 cup fresh coconut grated
•6 fried red byadagi chillies
•a small piece tamrind
•Salt to taste
•1tblsp coconut oil to drizzle (optional )
•1chopped raw onion

METHOD

▪In a mixi jar add  coconut ,red chillies and tamrind and grind to smooth chutney consistency using little water
▪add salt and just whisk once to combine
▪Remove this to a container add water as required (don’t add much water,let the ground masala be slightly thick paste )
▪Add raw onions and give a good mix
▪Drizzle coconut oil on it while serving

NOTE

* mix onions at the time of serving
*adding oil is a traditional method but this can be omitted
*small variety onions/spring onions can be used..

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Piyava Tambali

 

MANGLORE BAJE /GOLI BAJE

   A deep fried golden balls like fritters which are very light crispy outside, soft and fluffy inside….A perfect tea time snack…
    Goli baje is also known as Mangalore bajji/ Manglore Baje…..They are very famous in an around manglore so the name ‘manglore baje’…..Now a days you can see this everywhere but all tastes different from the original taste….
   This is prepared very easily and quickly when sudden guest vist us or when we wish to munch something during tea time….We usually serve this with coconut chutney…which adds even more taste to the dish..
    Here is the perfect authentic house old recipe which our granny’s used …
Try this and relish manglore Goli baje at home..

INGREDIENTS

•1 cup all purpose Flour/ Maida(or as needed)
•2 tblsp gramflour
•1/2 cup sour curds (or 2 days previous will do)
•2/3 tsp sugar
•4 greenchilles finely chopped
•2 springs curryleaves chopped
•1/2 ” ginger chopped
•1/2 tsp cumin seeds
•2 tsp chopped coconut pieces
•Salt to taste
•1/4 tsp cooking soda

METHOD

▪Sieve Maida and gramflour once and keep aside
▪Now in a container add curds and sugar and mix vigorously in one direction ,to this add salt, chillies, curryleaves, jeera, coconut pieces mix well and now add maida mixture  and mix well to medium thick batter..
▪ if the batter is watery add maida to form a thick batter
▪ if the batter is too thick add water to get desired consistency (see below picture )

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▪ Rest the batter for 15 minutes
▪ Heat oil to the smoking level and then turn to medium heat
▪Now add cooking soda to the batter and mix well ..
▪wet your finger tips and drop a tblsp of the batter to the oil 5/6 at a time..(can use spoon too..if you drop more ,then your goli bajes won’t puff and rise well)
▪fry all sides by rotating frequently to get even golden colour
▪Remove this on a absorbing paper to remove excess oil…
▪Enjoy with coconut chutney….

Coconut Chutney
1 cup fresh Coconut ,2/3 green chillies , salt and 1/2 “ginger grind to fine paste..

NOTE

* Serve this immediately after prepared otherwise they become soogy and won’t taste good..
* always when making Goli baje see that flour is to room temperature
*the batter must be medium thick to dropping consistency, if it’s too thick Goli baje will be dense,heavy and oily..
*when deep frying always drop little batter using spoon or using  wet finger tips…
*see that when you drop batter there is enough space for fritters to puff and rise

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*Always mix batter in one direction for perfect fluffyness and crispyness
*I have seen some adding hot oil or a tsp of rice flour to the batter for getting crispy texture ,which I have not tried as this recipe is perfect for me..

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Golibaje

 
 

MALABAR SPINACH AND DRY SHRIMPS CURRY

A very aromatic and awesome curry prepared using malabar spinach and dry shrimps in a coconut based masala….
  This is a Konkani preparation, In Konkani language its known as vaali ani sukkale sungta Randai/ambat.. Vaali in konkani means Indian spinach or malabar spinach, Sukkale means dry and sungat means prawns /yeti/shrimps….
   Konkani’s recipes are mainly prepared using coconut….They say without coconut and coconut oil they can’t cook ;)..
    Even Spinach/palak can be used instead of malabar spinach…..Taste don’t varry much…
   Other then dry shrimps you can add fresh prawns or Clams(shell fish)using the same masala…which tastes delicious too….
Recipe is as follows

INGREDIENTS

• 1cup dry shrimps 
• 2 cups Malabar spinach washed and chopped roughly  (can use its steam pieces if liked cut into 2″)
•3/4 cup coconut grated
•8-10 fried byadagi chillies
•A small piece tamrind
•2 medium onion finely chopped
•3 flakesgarlic crushed ( optional )
•3 tsp Coconut oil  (or refined)

METHOD

▪ Clean dry shrimps by removing it’s head then wash this thrice under running water, then soak this for 20-30 minutes (this is done to remove sand content present in shrimps) ,now slowly take shrimps and squeeze excess water and keep aside…
▪ Grind coconut, chillies and tamrind to fine paste using water
▪Now boil spinach ,1 onion chopped with enough water
▪when spinach steam is 3/4 cooked add shrimps boil together well for 5 minutes
▪Add ground masala and water if needed .. (don’t make curry watery, see water and then use as already we have used water for boiling spinach)
▪Add salt mix and lower the flame
▪Now prepare a seasoning of coconut oil and onions and crushed garlic, fry till onions are browned
▪immediately add this seasoning to curry and close lid and switch off gas…
▪Now your dry shrimp curry is ready to enjoy with steaming hot rice…

NOTES

* you can even pressure cook malabar spinach, onion and shrimps for 2 whistles for saving time
*while grinding masala can add 3/4 tsp of raw coriander seeds for making more aromatic(I sometime add)
*Coconut oil adds flavour to the dish
*same recipe can be followed for fresh clams or prawns…

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Malabar spinach and dry shrimps curry

 
 

SPINACH/PALAK ROLLS

This is just like colocasia rolls but here instead of arvi leaves I have used large tender palak leaves…..
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   I was aware that we can make rolls /patrode out of spinach leaves, so when I found these large tender spinach leaves, I gave it a try and belive me it tastes just like colocasia rolls and a plus point in this is there is no tension of itching when compared to arvi leaves….
  Here I have used regular konkani masala for spreading but reduced the quantity of tamrind….
   This can be even deep fried or tawa fried using rice flour / fine rawa coated….which tastes awesome, crispy…it looks like this

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Here is the recipe for preparing the rolls…

INGREDIENTS

•20-25 large Tender spinach/palak leaves
•3/4cup dosa rice
•2 tblsp moong/green gram (or can use tuvar dal )
•3/4 cup coconut grated
•15-20 roasted byadagi chillies
•A pinch hing
•tamrind a small piece
•Salt

METHOD

▪ Remove its steam and wash palak leaves then keep aside till all water is dried up
▪Soak moong and rice together for 1-2hours
▪Now grind coconut, red chillies, hing, salt, tamarind with little water to a paste
▪Now when the coconut paste is ready to this add rice and green gram with little water and ground to paste( let the rice be little coarse while grinding)
▪Remove this to a vessel don’t add water let it be thick paste so that it can easily spread on the leaves
▪Now place palak leaves facing fornt side down , and apply coconut masala on its backside
▪Apply masala lightly not thickly as seen in picture

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▪Now place one more leaf above it (overlapping ) and spread masala in the same way….do this using 5-6 leaves and roll this.

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▪Now roll this tightly (as we roll the bed) place this roll in a vessel
▪Heat a steamer or cooker and place this inside and steam cook for 15 minutes or more
▪Cool and cut into slices and serve hot drizzled with coconut oil (optional ) with rice and dal ..

Note

*when u apply masala see that you keep big leaves first then medium ones later by this your roll will come perfect…
*2tsp coriander seeds can be used while grinding for extra flavour…
* if the leaves are tender ones then it tastes very very tasty ..
*if excess masala is left don’t worry add chopped onions or chopped palak to it mix and place in a greased mould and steam cook along with rolls…This is known as sanna idlis or khoto…

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Spinach Rolls
  

 
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Posted by on May 19, 2016 in SIDE DISH, VEG STARTERS