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RAW BANANA FRITTERS

​Raw Banana Fritters…..crispy and spicy fritters served for lunchtime or teatime…. An easy and snack or sidedish made in jiffy when sudden guests arrive or when you like something to munchon…

They are also popularly known as podis….The same recipe can be used for lots of other veggies which i have mentioned at the end of the recipe….Do try this simple recipe where ingredients are very much handy…..

Happy cooking Friends ☺

Recipe as follows 

Ingredients 

•1 large raw banana, (peel outer skin using peeler and cut 6mm pieces )

•1/4 cup Rice flour (or as required)

•1 tblsp cornflour

•1 tblsp chilly powder (i used tikkalal)

•1/4 tsp asafoetida /Hing

•1 /4 tsp turmeric 

•salt as per taste

•water as needed to make thick batter
METHOD
▪In a wide container add banana discs and wash well

▪In another container add all ingredients mentioned above and make a thick paste

▪add banana discs, coat well ..

▪Heat oil in a kadai for deep frying

▪When oil is very hot turn flame to medium heat and add banana pieces one by one , (dont add to many pieces at a time )

▪Leave it without touching for 1-2 min then flip and cook otherside , just few seconds before taking out fritters fry it on high flame to get that crispy crunchy bite…

▪Repeat same with other leftover marinated pieces

▪serve during lunch time or teatime…

NOTE

*I have cut pieces in slant way to make it appealing, you can cut it in any desired shape…

*Adding too many pieces in a small kadai may result in soggy fritters.

*Same recipe can be used for Drumsticks,bittergourd,Potato,breadfruit, okra,yam,Teasel/ kantola/phagil,Brinjal ,brined Jackfruit,brined Bamboo, Ivy gourd 

cookwithashuhttp://www.cookwithashu/

 

SWEET AND NORMAL PANCAKES USING MANGLORE CUCUMBER

Godi anni Cheppi Surnali Maggi Ghalnu is what called in konkani Language…..

Sweet and Normal Pancakes using  Manglore cucumber drizzled with honey,butter and served with chutney…
Here you can see two verities of pancake made using same batter ….The pancake with little yellowish in colour is sweeter version served with fresh butter and drizzled with honey … The other one is the normal pancake served with spicy coconut chutney…. so enjoy eating, double damakka with one batter :)☺😍❤….

INGREDIENTS

•2 cup dosa rice

•1/4  cup urd dal

•1 tsp methi

•1 cup poha/puffed rice

•1/4 cup coconut (opt)

•1 small cucumber peeled ,deseed and chopped finely

▪oil or ghee to drizzle

METHOD

▪First grind cucumber to paste without water,to this add remaining ingredients and grind to fine thick idli batter consistency ,

▪ferment well(min 8 hours) add salt and mix well

▪Heat a dosa griddle well , turn the flame to medium and pour a big laddle and spread lightly (this dosas are made thick or if you like spread it) 

▪ drizzling oil or ghee ,cook closed for even cooking….(cook one side )

▪Remove and serve hot with coconut chutney

Lets see how to make Sweet Pancakes using same batter

INGREDIENTS

•Few laddles of above batter 

•Jaggery as per sweetness

•a big pinch turmeric

•ghee to drizzle

METHOD

▪Add desired amount of grated jaggery according to sweetness to the batter and make thick dosa as said above , drizzle ghee and cook with lid closed for few minutes or till the crust is golden 

▪serve with butter and honey drizzled(opt)

NOTE

*1/4 tsp cooking soda/fruit salt/eno can be added to batter if batter doesn’t raise the next morning ,add cooking soda just before making dosa i…but this is optional,i never use this but some who live in cold region may need this …

*this dosa are usually cooked one side…..or if u like can  cook both sides on problem..

*Usually this dosas are thick but you can spread thin to make it crisp also using normal batter but for sweet dosa its preferred to be thick and spongy  ..


 

 

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SPLIT GREEN GRAM SWEET PONGAL / KICHIDI 

Here is a sweet /dessert recipe usually made during Makara sankranti /pongal Festival…This sweet is made using rice, lentils ,coconut and jaggery which gives a beautiful taste to the dish .Nutmeg powder and cardamoms gives beautiful flavour to the dish….

An Easy and quick method to make this is using cooker…You can also make this in a heavy bottom pan but the cooking process takes more time..:)

Recipe is very simple,its below please check and enjoy making it and eating it with your dear and near ones..

Happy Cooking ☺

INGREDIENTS 

•4 tblsp rice (washed)

•4 tblsp split Greengram/moongdal(washed)

•1_3/4 cup jaggery(i used 3/4 cup)

•1 cup milk

•1 cup water

•a pich nutmeg powder

•3 cloves

•1/2 cup fresh or dry coconut gratings

•1/2 tsp elachi /cardamom powder

•1/4 cup ghee + 1 tblsp extra

•few cashewnuts

•few raisins

METHOD

▪Heat cooker pan add a tblsp ghee,add cashews till golden then add raisins and toss a second and transfer this to a bowl

▪In the same cooker pan heat add 2 tblsp ghee,add moongdal and rice fry well for 5 minutes

▪Now add milk and water mix well

▪Add nutmeg powder,cloves and give a boil,close lid and take 3 whistles or cook till 80% without taking whistle

▪Add Jaggery,coconut,cardamom powder and give a good mix and cook till jaggery dissolves

▪Now add remaining ghee,fried cashewnuts and Raisins , mix well and enjoy!

NOTE

*The same recipe can be used for Chanadal pongal/kichidi…Use split chickpeas ( split bengalgram/chanadal ) instead of moongdal..

*Broken wheat can be used instead of rice

 
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Posted by on January 13, 2017 in DEESERTS OR SWEETS, Uncategorized

 

PEANUT OBBATTU /SHENGADA HOLIGE

​Shengache Ubbati…..Groundnut Obbatt/Puranpoli/Holige known by different names but the recipe and method is same…..It can be also said in english terms as Sweet Indian flat bread using peanuts :mrgreen:..

Makara Sankranti is tomorrow, so i am sharing this easy and quick recipe of Puranpoli,so that all can enjoy it making and eating for the festival….💐💐💐Happy Makara Sankranti in advance to all ,Have a fantastic prosperous year ahead..💐💐💐

 Many verities of puranpoli can be made some of them are made with Bengalgramdal,coconut,dates,Til,carrot,…and manymore…

Its most popular sweet ,Its common in hindu weddings, most of the Festivals,birthdays…..Its popularly and proudly said as holige utta in karnataka state :)…

Warm puranpoli , drizzled with warm ghee is a Fantastic way of eating it…but those who want to avoid ghee then no problem….

Lets see how to make this easy recipe…

Recipe :

INGTEDIENTS 
FOR OUTER COVERING

•1 cup all purpose flour /maida

•2 tblsp chiroti rawa(very fine rawa,its optional)

• 2 tsp oil  + 1 tblsp for outer covering

•salt a pich

•a generous pich of turmeric

•water to knead a soft dough

FOR FILLING

•1cup groundnut/Peanuts

•1cup jaggery (i used little less)

•1/4 tsp Cardamom powder

•a pinch salt

•1/4 glass water or little less to melt jaggery
METHOD
▪Make a soft dough using maida, chiroti rawa, oil, salt, turmeric and water and rest for 30 min by applying  oil on the dough (cover properly)..(can rest for more then 2 hrs also )

▪Dry fry  groundnut till brown spots appear

▪peel its skin grind this to powder(peeling skin is optional,but the skin of peanuts will easily goes off when fried)

▪Heat a kadai add jaggery , water to melt jaggery (at this stage you can stain if necessary to remove impurities if any), 

▪When jaggery  melts comepletly this is known as jaggery syrup(jaggery syrup is perfect consistency dont over heat this) add groundnut powder,elachi powder mix to thick mixture  and keep aside for awhile to cool, form even sized balls and keep aside..

▪Now from maida dough make even sized balls (little smaller then the filling) and roll to puri size , place the filling and cover properly and flatten this with hands to small puri then roll to chapatis using rolling pin (grease rolling pin with oil)..

▪Heat tawa and fry both sides evenly till golden spots…

▪Now your purnpoli is ready to taste..

NOTE

*Wheatflour can be used to make outer covering or use half the quantity of Wheatflour and half maida…

*To roll this you can use a greased plastic sheet 

*Drizzle warm ghee on purnpoli and enjoy..

*When this particular peanut puranpoli is warm its soft , but when stored and consumed gets bit hard,so u can either warm it up and consume or as it is…can also be microwaved for few seconds to warm it…

 
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Posted by on January 13, 2017 in DEESERTS OR SWEETS, Uncategorized

 

LEMON TAMBALI OR CHUTNEY

Lemon Tambali/Chutney ….
Tambali are coconut gravy/chutney type  which is prepared without cooking and usually served mixed with buttermilk or yogurt..A simple yet Delicious side dish  served with hot rice..☺

This type of tambalis are common in malnad , Western Ghats of Uttar Kannada region to keep the body temperature  cool… Here you can enjoy mixed flavour of Tanginess from lime and spicyness from chilles….In all its a beautiful blend of tastes…

Enjoy this as a gravy only to rice along with fried Fryyum/pappads or Fish fries…

I learnt this recipe from my mom in law…who is a amazing cook,i love her recipes very much,whatever she makes tastes delicious….😍❤ After marriage she was the one who taught me how to cook , love her 😙..

INGREDIENTS 

•1 whole lemon 

•4-5 green chilles(depending on spicyness)

•1 cup fresh coconut

•1/2 cup beaten yogurt (optional)

•4 garlic cloves

•a pinch turmeric

▪For Tempering

•1 tsp oil

•2 broken dry red chilles

•1/2 tsp mustard 

• few curry leaves

METHOD

▪fry green chilles in few drops oil till spots appear on chilles.

▪Roast whole lemon on open stove top till the outer skin is burnt

▪cut lime into half ,and extract its juice (discard seeds if any)

▪Now grind all above ingredients along collected lime juice to fine chutney consistency

▪Remove to a container , add salt , Yogurt mix and refrigerate 

▪Give Tempering at the time of consumption

▪Enjoy this with Rice ,chilli Papads or fish fries..

NOTE

*Self life of this Tambali is less compered to other curries so refrigerate after use

*adding yogurt or buttermilk is optional,i have not added here …

lemon Tamboli

 
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Posted by on January 12, 2017 in CHUTNEY/GOJJU, SIDE DISH, Uncategorized

 

ICECREAM CAKE

​Christmas is on its way,so why not try this yummy CHOCOLATE  ICE CREAM CAKE… ☺☺☺

I made this chocolate vanilla ice cream cake for my parents Anniversary … I had seen a vedio on this a few days back and planned to give it a try on the special day… 😍😍😍

       Its very easy to make all you need is a chocolate /vanilla cake (i used my basic choclate cake recipe or you can get a ready made cake), cut cake into 2 -3 equal size roundals,place first layer spread vanilla ice cream /any ice cream of ur choice spread evenly (2-3 scoops),same way do with the 2 nd layer and close with 3 rd top layer of cake and freeze for 4-6 hrs ,wrap tightly with a aluminium foil and place in a air tight container…..

Decorate with choclate sauce ,choco chips, gems ,fresh fruits, cherries ,Strawberries anything of ur choice….
*chocolate sauce recipe 2 tblsp cocoa powder,butter 1 tsp and 2 tblsp milk mix and melt and boil in low flame till thick cool this and use as a topping for cakes or icecreams ..

* CHOCOLATE CUP CAKES – http://wp.me/p5M7RU-pR – used this recipe in a round cake tin

I followed this video for making this 

http://www.foodnetwork.com/recipes/ree-drummond/ice-cream-layer-cake.html?soc=socialfnvideo_20160324_59660436&adbid=10153408542361727&adbpl=fb&adbpr=20534666726

Note 

*i freezed overnight,later at the time of cutting i garnished with kiwi fruit

*Rest 3-5 minutes to room temperature before cutting for smooth cutting..


icecream cake

 
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Posted by on December 12, 2016 in CAKES, DEESERTS OR SWEETS

 

GOBI KURKURE

​GOBI KURKURE…

An easy ,quick ,instant crispy  fritters recipe using cauliflower  is here…..These fritters can be made for kitty parties or can be enjoyed during teatime or when on sudden arrival of guests or you can even enjoy this as a side dish with your regular lunch menu…..so gohead and give this a try and enjoy.. ☺

INGREDIENTS 

•2- 3Cups gobi/cauliflower florets 

•1 small onion chopped

•few curry leaves

•1 tsp ginger chopped

•1 tsp finely chopped greenchilles

•2 tblsp gramflour

•1 tblsp cornflour

•1/4 tsp asafoetida/hing

•2 tsp chilly powder (as per taste)

•1/4 tsp turmeric 

•1/4 cumin/jeera powder

•1/4 tsp garam masala powder

•1 tsp coriander seeds

•1 1/2 tblsp roasted gram dal /daliya (putana)

•salt as per taste

•oil for deep frying

METHOD

▪First check florets,then add this to water with salt and rest 30 minutes,this helps to kill insect or impurities present in florets 

▪Drain water and keep this in a colander to drain excess water

▪Take a mixi jar add gram flour,cornflour,salt,chilli powder,turmeric, hing,jeera powder,garam masala  and roasted gramdal grind to fine powder

▪To this add coriander seeds and grind for one pulse (just crush coriander seeds)

▪Now in a wide bowl add chopped onion ,chilles,curry leaves,ginger gobi mix well to this add the powder mix and mix 

▪Now sprinkle water lightly and mix with slight pressure so that it get mixed well 

▪Heat oil , keep this in medium flame and add florets one by one and deep fry till crisp flipping all sides

▪Now Gobi kurkure is ready to relish….

 
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Posted by on December 9, 2016 in SNACKS, VEG STARTERS