RSS

Category Archives: Uncategorized

MALPUAS

Festivals are on its way friends, why not try some easy and quick sweets to enjoy with your family and friends❤️..
Here are few Malpuas /Malpuris to mark the festivals 😍…. enjoy!

Do give this recipe a try as it’s easy and quick to make with few handy ingredients😊
They are slight crispy with each bite and soft to eat, I love my malpuas / malpuris exactly like this… 😀

Homemade is Happiness ❤❤❤
Recipe is as follows

INGREDIENTS

•1 cup APF(Maida)
•1/2 cup suji (fine semolina)
•1 cup Sugar (I used 3/4th cup)
•1/2 cup thick well beaten curds
•Water as required to make batter
•1/2 tsp cardamom powder
•a pinch salt
•a pinch yellow food colour (optional)

METHOD

•In a bowl or container mix all the above ingredients(except cardamom powder) to make a batter exactly like dosa batter(not too thick nor runny)

•see that there are no lumps in the batter

•Close the bowl and rest for 5- 6 hours

•Just before deep frying add cardamom powder and give a good mix

•Heat oil well, turn the flame to medium heat and pour 1 or 2 laddle full of batter and cook till its light golden and cooked one side, now with the help of 2 spoon slowly flip and cook other side till golden.

•When malpuas are done remove them using frying laddle and pressing it with the help of spoon so that excess oil is removed ,then put on a absorbing paper for a minute then store or serve topped with chopped dry fruits or chilled rabdi.

•Enjoy this festive with easy to make malpuas garnished with your favourite nuts chopped😊

NOTES

*Each time u make malpuas see that the temperature of oil is hot when you pour batter, latter turn the heat to medium and cook.

*To get perfect shape I made this in a small kadai with minimum oil in it and fried one after the other, later when you are ready ,you can make 4/5 at a time in big kadai.

*Mine first 2 to 3 malpuas didn’t get perfect but latter I got the trick to make it, so don’t loose hope if 2/3 malpua don’t come good, practice makes man perfect friends☺️

Happy cooking !

Advertisements
 
Leave a comment

Posted by on October 13, 2018 in DEESERTS OR SWEETS, Uncategorized

 

Tags:

HOMEMADE CHICKEN MASALA POWDER

Homemade Chicken Masala powder….. Very aromatic and comes handy to many recipes 😊
Homemade is Happiness❤️❤️❤️

The measurements what I am sharing is for one time use for 1 kg _ 1.250gms of meat, You can double the quantity for storing the powder but I prefer making it fresh or a day before using it 😊, add extra chilles or chilly powder for spiciness while making curry or sukka or any other meat recipe as the spice level in this masala is medium spicy .

Recipe :
•10 Roasted dry red chilles (I used byadagi)

•1nd 1/2 tblsp roasted coriander seeds (Sabut Dhanya)
•1 tsp roasted cumin (Sabut Jeera)

•5 seeds fenugreek (methi)

•1 tsp fennel seeds(saunf)

•4 petals star anise (chakra phool)

•2″ long cinnamon (dalchini)

•6 cloves (lavang)

•2 cardamom (elachi)

•1 nd 1/2 tsp black pepper (kali Mirch)

•5 flakes garlic with peel

METHOD

Add all the above ingredients in a food processor and make fine or semi coarse powder and use in any chicken curries, sukka , ghee roast or any other meat preparations

 
Leave a comment

Posted by on October 1, 2018 in CHICKEN, MASALA POWDER, Uncategorized

 

Tags:

SHETTY’S SPECIAL BANGDA GASHI

We come across so many types of fish curries but of all i love Shetty’s recipes, I believe they make the best fish or chicken curry… They are very particular about their recipes, you can taste them in any Mangalore- Udupi -Kundapur region Resturants or small hotels there….

Here is a household recipe shared by my friend Raksha who is a bunt (Shetty),and a very good cook, even though she makes few recipes her curries or chicken recipes tastes best just like famous restaurant in Mangalore or Udupi… She says their curries tastes yum because they use roasted ingredients, they keep all ingredients like coriander seeds, cumin, Methi all ready dry fried and store as soon as they get it from the market, so it becomes easy to cook as and when desired and she says to follow step by step process in making any curry without making hurry 😊..

They are very famous in making kori ghashi, Neer dosa, chicken sukka, Pulimunchi, fish fries and the list is on…

Here Mackerel/Sardine fish is cooked in spicy coconut masala and to add more flavour a seasoning is added which takes the curry to the next level😋😋😋..now let’s see how to make this Gashi or fish curry

INGREDIENTS

•4 Banguda/Mackerel Fish (cut into 2 or 3 pieces each)

•4 greenchilles slit

•1/2″ ginger chopped

•1 onion chopped

•1 Tomato chopped

•few strands of coriander leaves

•1 string curry leaves

For Grinding

•1/2 coconut grated

•18/15 red chilles (roasted in a tsp oil)

•2 nd 1/2 tsp coriander seeds(dry roast)

•1 tsp Cumin/Jeera(dry roast)

•10 peppers corns(dry roast)

•6 garlic cloves

•Tamrind (2 gooseberry sized)

•1 tsp turmeric

•1/2 onion( raw)

For Tempering

•coconut oil

•1/2 medium onion chopped finely

•few curry leaves(break with hands)

METHOD

•Grind a fine masala using above ingredients mentioned for grinding using water.

•Now in a mud pot or cooking pan add masala, 2 cups water (or as req), ginger, green chilles, boil well, fish add tomatoes, boil for 5 minutes add curry leaves ,coriander leaves, salt boil 3 more mins and remove from heat

•Now in a tadka pan add oil, when hot add onions fry till red, turnoff flame and add curry leaves.

•Enjoy with Neer dosa or Matta(red rice/boiled rice/Kerala rice)..

NOTE

*I prefer to fry ingredients just before making

*5 seeds of methi or fenugreek seeds can be added to make masala

*The recipe can be used with Sardines or Anjal /king fish.

*Best served with boiled rice/matta rice or Neer dosa

 
Leave a comment

Posted by on September 26, 2018 in Uncategorized

 

PATRANI MACCHI

Patrani Macchi a Parsi speciality dish where fish is cooked in green chutney and wrapped in banana leaves tastes awesome ..There are two methods of making it one is by steaming the wrapped fish or by cooking it in a pan closed as I have adopted here in making patrani Macchi , tastes absolutely delicious😋..

This fish tastes wonderful with influence of spicy green coconut masala, which traditionally made with a paste of coconut, coriander leaves, garlic, ginger, greenchilles, turmeric, cumin and lime juice but today I have come up with a more tastier version of it 😊

I have used Mackerel fish here , the recipe recipes tastes heavenly with pomfret fish too.
Homemade is Happiness❤️❤️❤️

INGREDIENTS

•3 Mackerel fish(washed and cleaned)

•3 Banana leaves (as much required to wrap the fish)

•A tsp oil

•1 /2 tsp Turmeric

•Salt

•2-3 tblsp Lime juice

GREEN MASALA( to be Pan fried in a tsp oil then made into paste)

•1 cup coriander leaves

•2 tblsp coconut

•5 green chilles

•2 tblsp mint leaves

•5 pepper corns

•6-8 flakes garlic

•A small piece ginger

•1 small piece cinnamon

•2 cloves

•1 tsp cumin(or little more)

•1/2 onion

METHOD

•clean, wash fish and marinate with turmeric, little salt and 2 tsp lemon juice for 5 minutes

•Now again marinate it with the green masala,add salt(as req for masala) and remaining lime juice and refrigerate for an hour

•Cut banana leaf into required pieces, place the marinated fish in the middle and wrap it from both the ends and seal it with a toothpick

•Heat pan add a tsp oil and place the wrapped fish and cook closed for 5 minutes, flip and cook again for 5 more minutes and your patrani Macchi is ready to serve

•The other method is steaming, place them in a steamer or cooker and steam cook for 5-10 minutes

NOTE

*Give slit to fish so that fish gets well marinated.

*frying the ingredients and use of cinnamon,cloves, black pepper corns and onions can be omitted as the original recipe doesn’t say but adding this gives extra wow taste 😊

 
Leave a comment

Posted by on September 25, 2018 in FISH, NON VEG STARTERS, Uncategorized

 

Tags:

EGG KORMA

Korma is our family favourite recipe either made with eggs or chicken😋
Korma which is also known as kormaa, qorma, khorma, kurma in different regions ..Different recipes are followed for making this gravy some use yoghurt , coconut milk, cream etc ☺️.. I make using coconut and with goodness of many other spices in it..
A great accompaniment to Parotta or Ghee rice, or to any other Indian flat breads…. but for me it’s absolute delight with Ghee rice…😋😋😋
Homemade is Happiness❤️❤️❤️
Check recipe here for chicken korma
http://wp.me/p5M7RU-lo

INGREDIENTS

•5 to 6 boiled Eggs(give slits or prick it with fork)
•1 medium onion finely chopped
•1 tblsp ghee
•1 tblsp oil
•1 bay leaf
•1 tsp coriander leaves
• Salt as needed

▪For grinding masala
(You can fry this spices or use raw I usually fry)
•3/4 cup grated fresh coconut
•1 inch ginger
•7-8 garlic flakes peeled
•4-5 greenchilles (adjust more or less to your taste)
•1 inch cinnamon
•5 cloves
•2 cardamom pod
•1 tsp kus kus
•1/2 tsp fennel seeds
•1 tblsp roasted gram dal/putani/daliya dal(or 5 cashewnut)
•1/4 cup pudina leaves
•1/4 cup coriander leaves
•1/2 onion chopped
•1 tomato chopped
•1/4tsp turmeric

METHOD

▪ Grind all ingredients mentioned above to smooth paste using water
▪Now heat a wide wok add oil +ghee (you can reduce the qty of oil and ghee)
▪Add tej patta, onion fry them till pinkish
▪Add ground masala, water as needed(don’t add to much water,let the consistency be thick)
▪cook well till oil starts to float on top or till good aroma add boiled eggs
▪check salt , add if necessary
▪garnish with coriander leaves and turnoff the flame ur korma is ready to serve

NOTE
* keep gravy thick for wonderful results.
*Same recipe can be adopted for potatoes, soya chunks, chicken, mixed veggies, mushrooms, ..
*Ground Masala paste can be used to make vegetable or egg pulao tastes very delicious
*Check recipe here for chicken korma
http://wp.me/p5M7RU-lo

 
Leave a comment

Posted by on September 25, 2018 in dosa, EGG, Uncategorized

 

Tags:

CASHEW MANDO/MANDIGE

“Cashew Mando” …..With Deepawali round the corner here i am with a traditional konkani sweet ‘Mando/Mandige’ but with a twist of using cashews in it so i named it Cashew Mando 😃…… tastes awesome with its crunch and sweetness, there is no much difference to the original Mando,tastes similar 😃but loved the flavour of cashews ❤…

Mando are thin deep fried puris ,dusted with a sweet filling then shaped to triangles…..Its very easy to make but tricky at the time of folding as you have to be quick or else it can break if left for sometime .. 

Mando was very common and popular sweet during konkani wedding, without it the sweet box would be incomplete 😃 but now a days you hardly get to taste it or see it…. Its really tasty and economical too, i love it very much 😍 ,i would always wait for the sweet boxes that we would get after having the marriage lunch and wait to open to see these yummy Mandos 😊 ❤

I was inspired to make cashew mando from Anooshri Kaikini a foodie friends post of kajukatli Mando,Thanks to her for letting me know that mando can be given twist too 😊

Homemade is Happiness ❤❤❤

Happy cooking 😊

INGREDIENTS 

• 1cup All purpose flour(Maida)

• a pinch salt

• water to knead tight dough

•oil for deep frying

For Filling

• 1 cup Thin beaten rice (phova)

• 3/4 cup sugar 

• 1/2 tsp cardamom seeds

• 1/2 cup cashewnut

•1 tsp black sesame seeds

METHOD

▪Knead a tight dough from maida salt and water and rest it for 30 min or you can use immidetly

▪Dry roast sesame seeds and add to mixing bowl

▪dry fry cashews till slightly crunch and powder it and remove to a mixing bowl where sesame seeds are kept

▪dry roast phova till it srinks (they get fried fast with heat present in kadai after roasting cashews,so need to swtichon flame) and powder this and add to mixing bowl

•Add sugar and cardamom and make powder, add this to mixing bowl and mix all well

•Now make small balls from maida dough and roll to thin puris using maida for rolling..

▪Heat oil to smoking level and keep flame on medium heat add the flattened puri and fry for 2 second flip and again fry ,here its tricky you must see puris doesn’t get fried more or less it should not be soft either ,it must be correct ,you will understand the technique while frying one or two puris as i did 😃

▪Now remove the fried puris on a absorbing paper and start spreading the sugar mixture as seen in below picture.. This has to be done quickly or else you wont be able to give it shape of Mando..

▪Follow the same processes till your puris are done ,store in an airtight container 

▪Enjoy your home made Mandos with your family and friends 😊

NOTE

They remain fresh for a week if preserved well in an airtight jar 

 
1 Comment

Posted by on October 14, 2017 in DEESERTS OR SWEETS, Uncategorized

 

Tags:

WHEAT FLOUR LADOOS OR CHURMUNDO

Churmundo/Wheat flour ladoos …… Melt in mouth wheat flour Ladoos,everyone’s favourite 😍😍😍
Here Goodness of  wheat and ghee is combined and formed to balls using sugar powder tastes heavenly… This is a house old traditional recipe of konkanis 😍.. Love it to the core….

Recipe is very very easy ,make it when ever you carve for sweets or sudden guests arrival ❤

“Homemade is Happiness”❤❤❤

Recipe 

•1 cup wheat flour

•3/4 cup sugar 

•1 tsp cardamom seeds

•1/2 -3/4 cup Ghee

• some Raisins

METHOD

▪In a mixi jar add sugar and cardamom and make fine powder

▪Heat kadai add 4 tblsp Ghee, when melts add wheat flour and toss it till u get a good aroma ,wheat flour changes it’s colour slightly at this stage ,this indicates it’s done.

▪Add Raisins toss a sec and switch off gas

▪cool this mixture thoroughly

▪Add sugar powder mix well 

▪Add melted warm Ghee , and form Ladoos …
Tip

▪Wheat flour can be roasted and preserved for sometime (it saves time) , when needed just add sugar powder,Ghee and make ladoos…Just like that 😊😊😊

▪You can add additional melted ghee (little by little)if you are unable to shape it.

▪shape doesnt matter here taste matters👍Go ahead and give it a try today

 
Leave a comment

Posted by on October 12, 2017 in Uncategorized