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Thursday, January 31, 2013

King Fish Fry

Time 20 min
Ingredients
Surmai fish king fish slices 3 
Finely chopped coriander 3 tbsp 
Turmeric powder 1/4 tsp
Ginger garlic paste 1/2 tsp
Coriander powder 1/2 tsp
Red chili powder or chili flakes 1/2 tsp
Salt to taste
Oil for shallow fry

Method
Clean the fish. Apply turmeric powder and salt to the slices. Keep it aside for 15 min. Then shallow fry fish in fry pan till it becomes crispy and golden brown. In kadai heat 1 tbsp oil, oil becomes hot then switch off the flame. Now add coriander  powder and chili flakes in the kadai. Pour this seasoning on fish in the fry pan. Switch on the flame again fry fish for 2-3 min, sprinkle coriander. Switch off flame and then serve hot.

Tip
U can deep fry instead of shallow fry. 

Acknowledgement:
This recipe is contributed by my friend Dr. Madhu





Kolhapuri Sukha Mutton

Time 30 min
Ingredients
Mutton 2 cups
Finely chopped onion 2 medium size
Finely chopped tomato 1 medium size
White masala 3-4 tbsp
Ginger garlic paste 1 tsp
Red chili powder / Kolhapuri kanda lasun chatney 3-4 tsp
Roasted Sesame - Poppy seeds powder 1/2 tsp
Turmeric powder 1/4 tsp
Garam masala 1/4 tsp
Water 1/2 cup
Oil 3-4 tbsp
Salt to taste

Method
Heat oil in pan, add chopped onion (1/4 of what you have), 1/2 tsp ginger garlic paste, turmeric powder. Fry till onion turns golden brown in colour. Then add mutton fry for 4-5 min, then add 1/5 tsp of salt, mix well and cook for 15-20 min till it is done. Allow it to cool. Keep it aside. (I cook mutton in pressure cooker for 2 whistles at this stage)
Heat oil in pan, add remaining chopped onion & tomato. Fry till onion turns golden brown in colour. Now add White masala, ginger garlic paste, red chili powder / Kolhapuri masala, Turmeric powder, Garam masala and sesame - poppy seeds powder, fry for about 5-6 min till oil separates out. Now add  cooked mutton kheema fry for 2-3 min. Then add water. Stir well. Keep it on low flame for about 10-12 min. Switch off the flame and serve hot.

Wednesday, January 30, 2013

Mixed Vegetables / Bhogichi Bhaji


Time 30 min
Ingredients
Fresh vaal 1/4 cup
Eggplants medium size 3 (cut into 4 pieces) 
Green peas 1/4 cup
Fresh green chickpeas 1/4 cup
Groundnuts 2 tbsp
Carrot cut into cubes 1/4 cup
Finely chopped onion 2 medium size
Finely chopped tomato 1 medium size
Red chili powder 1 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 1.5 tsp
Jaggery 1 tsp
Water 1/2 cup or more
Oil 2 tbsp
Salt to taste

Method
Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then add all vegetables. Fry for 4-5 min. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min. Keep the low flame. Then add salt and mix well. Check the water level if require add 2 tsp water and now let it cook for about 5-6 min. Keep checking to avoid burning. Switch off the flame. Serve hot with bajri bhakari.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking.



Sweet Potato Omelette / Pancake

Time 20 min
Ingredients
Chickpeas flour / Besan 1/4 cup
Boiled and Mashed sweet potato 1/4 cup
Dhana jeera powder 1/4 tsp
Amchur powder 1/4 tsp
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
Freshly cut coriander 1 tsp
Water 1/4 cup
Baking soda  1-2 pinch
Salt to taste
Oil for shallow fry 1/4 cup

Method
To make a batter, take besan in a bowl then mix the remaining ingredients. The consistency of the mixture should be like dosa.  Take fry pan, heat on a medium flame. Apply oil evenly on fry pan. Pour the mixture on fry pan, spread evenly. Keep medium flame. Apply oil on the upper surface of omelette. After 4-5 min turn upside down and shallow fry for 4-5 min (Time depends upon how crispy omelette you want )

Tip
U can add green chilies instead of red chili powder.

Mixed Vegetables / Bhogichi Bhaji


Time 30 min
Ingredients
Fresh vaal 1/4 cup
Eggplants medium size 3 (cut into 4 pieces) 
Green peas 1/4 cup
Fresh green chickpeas 1/4 cup
Groundnuts 2 tbsp
Carrot cut into cubes 1/4 cup
Finely chopped onion 2 medium size
Finely chopped tomato 1 medium size
Red chili powder 1 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 1.5 tsp
Jaggery 1 tsp
Water 1/2 cup or more
Oil 2 tbsp
Salt to taste

Method
Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then add all vegetables. Fry for 4-5 min. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min. Keep the low flame. Then add salt and mix well. Check the water level if require add 2 tsp water and now let it cook for about 5-6 min. Keep checking to avoid burning. Switch off the flame. Serve hot with bajri bhakari.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking.



Thursday, January 24, 2013

Sabudana with Curd

Time 2 min
Ingredients
Sabudana 1/2 cup
Thick curd 1 cup
Sugar 3 tsp

Method
Soak sabudana overnight by adding 1 tbsp more water than required. so that sabudana becomes very soft.
Mix dahi with sugar, add soaked sabudana refrigerate it for 1/2 hr and thne serve. 

Wednesday, January 23, 2013

Bhagar Sheera

Time 15 min
Ingredients
Bhagar 1/2 cup
Cardamom powder 1/4 tsp
Sugar 1/2 cup
Hot water  1 cup or more
Pinch of salt 
Ghee 2 tbsp  
Cashewnut, kismis 1 tbsp

Method
Heat ghee in kadai, add bhagar, pinch of salt. Roast in ghee for 5-6 min till bhagar turns light golden in colour. Then add cardamom powder, hot water, cook by covering lid for 4-5 min. Then add sugar and dry fruits, mix well cover with lid. Cook for 3-4 min. Serve hot. 

Tip
Do not add sugar with water otherwise bhagar will not get cooked properly. So first add water, let bhagar to  cook and then add sugar.

Bhagar Sheera

Time 15 min
Ingredients
Bhagar 1/2 cup
Cardamom powder 1/4 tsp
Sugar 1/2 cup
Hot water  1 cup or more
Pinch of salt 
Ghee 2 tbsp  
Cashewnut, kismis 1 tbsp

Method
Heat ghee in kadai, add bhagar, pinch of salt. Roast in ghee for 5-6 min till bhagar turns light golden in colour. Then add cardamom powder, hot water, cook by covering lid for 4-5 min. Then add sugar and dry fruits, mix well cover with lid. Cook for 3-4 min. Serve hot. 

Tip
Do not add sugar with water otherwise bhagar will not get cooked properly. So first add water, let bhagar to  cook and then add sugar.

Yam / Suran Fry



Time 20 min
Ingredients
Yam / Suran 100 gms 
Coriander+Green chilies paste 1/2 to 1 tsp 
Amchur powder 1/2 tsp
Red chili powder 1/4 tsp
Turmeric powder 1/4 tsp
Coriander powder 1/2 tsp
Kokum 2-3
Corn flour 1/2 cup
Salt to taste
Oil for shallow fry

Method
Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Then boil 4-5 cups of water in pan, by adding salt and dry kokum, add suran slices boil it for 5 min on medium flame. Allow it to cool. Keep the slices and remove the water. 
Make the mixture of all ingredients except oil & cornflour. Apply to the suran slices. Keep it in refrigerator for 1/2 hrs. Then dip each slice in cornflour and shallow fry the slices till it becomes crispy and golden brown. Serve hot with any sauce.

Tip
U can deep fry instead of shallow fry.



Tuesday, January 22, 2013

Green Peas / Hirwa Vatana Usal


Time 20 min
Ingredients
Green peas 1 cup
Peeled and cubed potato 1/2 cup
Finely chopped onion 1 medium size
Ginger garlic paste 1 tsp
Red chili powder / Kolhapuri masala 2 tsp
Goda masala 1/4 tsp
Water 1/2 cup 
Coriander 1 tsp for garnishing
Oil 2 tsp
Salt to taste

Method
Heat oil in pan, add onion saute till onion turns golden brown. Then add peas & potato, fry well for 5-6 min, then add red chili powder / Kolhapuri masala, fry for about 2-3 min. Stir fast to avoid burning. Now add water and salt. Mix well. Cook on low flame for about 10 min till peas are cooked properly. At the end add goda masal mix well simmer for 1-2 min. Switch off the flame and serve hot by garnishing with coriander.

Tip
I microwave green peas for 3 min on high power so that it cooks faster.

Mathri

Time 30 min
Ingredients
All purpose flour / Maida 1 cup
Semolina / Rava 1.5 tbsp
Dhana jeera powder 1/2 tsp
Ajwain 1/2 tsp
Sesame seeds 1/4 tsp
Kala namak / rock salt 1/4 tsp
Water 1/2 cup or less
Oil for deep frying
Salt to taste

Method
Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip
After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 



Spicy Sabudana Khichdi

Time 10 min
Ingredients
Sabudana 1/2 cup
Red chili powder 1/4 tsp or more
Cumin seeds powder 1/2 tsp
Ghee 1 tbsp
Finely chopped coriander 1 tbsp
Salt to taste

Method
Soak sabudana overnight in sufficent water.
Heat ghee in pan, add cumin seeds, after it crackles, lower the flame. Add red chili powder, then immediately add soaked sabudana mixed with coriander and salt. Mix well. Just keep on low flame for 2-3 min. Turn off flame, and serve with dahi or as it is.

Spicy Sabudana Khichdi


Time 10 min
Ingredients
Sabudana 1/2 cup
Red chili powder 1/4 tsp or more
Cumin seeds powder 1/2 tsp
Ghee 1 tbsp
Finely chopped coriander 1 tbsp
Salt to taste

Method
Soak sabudana overnight in sufficent water.
Heat ghee in pan, add cumin seeds, after it crackles, lower the flame. Add red chili powder, then immediately add soaked sabudana mixed with coriander and salt. Mix well. Just keep on low flame for 2-3 min. Turn off flame, and serve with dahi or as it is.

Tuesday, January 1, 2013

Semolina / Rava Idli


Time 15 min
Ingredients
Semolina / rava 2 cups
Moong daal 1 cup
Urad daal 1 cup
Jada poha 1 cup
Salt to taste
Oil 1-2 tbsp

Method
Soak rice, moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to the idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / coconut chutney.

Semolina / Rava Idli


Time 15 min
Ingredients
Semolina / rava 2 cups
Moong daal 1 cup
Urad daal 1 cup
Jada poha 1 cup
Salt to taste
Oil 1-2 tbsp

Method
Soak rice, moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to the idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / coconut chutney.

Corn Upma



Time 15 min
Ingredients
Fresh grated corn 1 cup
Green chilies 2 (Cut into small pieces)
Chopped onion 1 medium size
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 5-6
Sev for garnishing
Salt to taste
Oil 1.5 tbsp

Method
With the help of grater grate the fresh corn. Keep it aside.
Heat oil in pan, add mustard seeds and cumin seeds.  After mustard seeds pops out, add onion, curry leaves and green chilies. Fry onion till it becomes golden brown. Then add grated corn and salt. Mix well. Do not cover lid, cook for 4-5 min. No need to add water as corn contains water. Garnish with sev.


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