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Friday, 21 July 2017

Masala dosa


INGREDIENTS:
2 cups dosa rice
1/2 cup urad dal
1 tsp methi seeds
2 tblsp chana dal
2 tblsp toor dal

1/2 cup poha/ beaten rice
2 tblsp fine rava
Salt to taste
Pinch of sugar
Oil for cooking dosa

PROCEDURE:

  • Soak rice ,dals and methi in water for 5-6 hrs, wash and grind with washed poha into a smooth batter
  • Keep covered in a warm place ,for fermentation
  • Next day add rava,salt and sugar to the batter and mix well
  • Adjust the consistency adding water as needed
  • Heat tava and make thin and crisp dosas adding oil
  • Serve hot with potato sabji and coconut chutne
POTATO SABJI RECIPE:
Heat 3 tsp oil in a pan,add 1 tsp mustard seeds. When it starts crackling add curry leaves and 1 tsp urad dal ,fry for a second.
Add 3 chopped green chillies and 1/2 tsp turmeric powder and fry for a minute
Now add 2 chopped onions,salt to taste ,saute for 5 mins
add 2 chopped , boiled potatoes ,toss well 
Serve with dosa

COCONUT CHUTNEY:
Grind 1/2 cup grated fresh coconut with 2 green chillies,salt to taste,ginger piece and little tamarind.Make smooth paste

Pomfret Fry


INGREDIENTS:
1 pomfret / Maanji  cleaned and cut into thin slices
Oil for frying
1/4 cup Rice powder 

FOR THE RED CHILLI PASTE YOU NEED:
15 byadgi red chillies
chanadal size hing / asafoetida
Salt to taste
little tamarind
Grind the above ingredients into a smooth, thick  paste, adding little water

PROCEDURE:

  • Wash and clean the fish slices
  • Marinate the fish slices with the chilli paste,according to your taste
  • Keep aside for 15- 20 mins
  • Heat oil,roll the each slice in rice flour ,deep fry in medium flame 
  • Serve hot with rice and dal.
  • Store the leftover chilli paste in the freezer


Lady fish Recheado



INGREDIENTS:
4  lady fish cleaned
oil for cooking fish

FOR THE MASALA PASTE:

15 Byadgi / Kashmiri red chillies
1 tsp jeera / cumin seeds
8 pepper corns
2 cloves /lavang
1 green cardamom (I didnt use)
6 garlic cloves
1/2 inch ginger 
2 tsp vinegar
Salt to taste

PROCEDURE:

  • Soak the red chillies in water for 20 mins (just enough to soak it)
  • Grind the chillies with the remaining ingredients into a smooth paste
  • Marinate the fish with the paste according to your taste and refrigerate it for minimum 2 hours
  • Heat non stick tava ,put the marinated fish on tava and drizzle 2 teaspoons of oil
  • Cook on a slow flame until the fish is cooked well
  • Cook the fish both sides ,serve hot with hot rice or pulav.
NOTE: You can store the leftover masala in the freezer 
Try this recipe with
 Mackerel / Bangda 
Anjal / King fish
Pomfret / Maanji

Wednesday, 19 July 2017

Tindora ka Saalan / dondakkaya curry


INGREDIENTS:
250gms tindora / gerkins / tendle
1 onion finely chopped
2 green chillies
1/4 tsp turmeric pdr
1/2 tblsp red chlli pdr
1 tsp coriander pdr
1/2 tsp cumin pdr
2 sprigs of curry leaves
1 tsp ginger garlic paste
3 red chillies
4-5 methi seeds
1/4 tsp cumin seeds
1/2 tsp mustard seeds
2-3 tblsp oil
Salt to taste
Tamarind  paste to taste
Jaggery to taste (optional)
Chopped coriander leaves

FOR THE MASALA PASTE:
2 tblsp grated , roasted dry coconut or coconut pdr
1 tblsp roasted til/ sesame seeds
1 tblsp roasted peanuts
Make paste of the above ingredients adding little water and keep aside

PROCEDURE:

  • Wash and cut the ends of tindora ,slit into 2 or 4 lengthwise ,apply little salt and keep aside for 10 mins
  • After 10 mins deep fry the tindora and keep aside
  • In a pan heat oil ,add mustard,once it starts crackling add curry leaves, methi seeds and cumin seeds and fry for a second
  • Add green chillies and chopped onions,saute till they turns transparent
  • Add turmeric powder ,ginger garlic paste and fry till raw smell goes
  • Add turmeric powder, red chilli powder, coriander powder and cumin powder ,fry for a second
  • Add the ground masala paste, tamarind pulp,jaggery ,1/2 cup water and cook in a slow flame for 10 mins
  • Once it comes to boil add the fried tindora,chopped coriander,salt to taste
  • Cook in a slow flame for another 5 mins
  • Serve hot with rotis



Ice cream Cake


INGREDIENTS:
Chocolate cake
Vanilla icecream
Chocolate sauce as required
Nuts and raisins for topping

PROCEDURE:

  • Halve the cake horizontally .Place one slice at the base of tha spring form tin.
  • Spread chocolate sauce evenly over the cake ,followed by a thick layer of  vanilla iceceam
  • Keep the other slice of the cake on it .Repeat the procedure 
  • Garnsh with the nuts and raisins ,keep in the freezer to set
  • Once it is set enjoy the icecream cake.

Monday, 17 July 2017

Saal-Ambe Koddel



Saal is brined jackfrui and Ambo is brined raw  mango in Konkani. this is a typical GSB style monsoon delicacy.

INGREDIENTS:
2 segments of brined jackfruit
1 small brined green mango cut into cubes
1 cup fresh grated coconut
6 dried red chillies roasted in 1/2 tsp oil

FOR THE TEMPERING:
10 crushed garlic cloves
5 tsp oil

PROCEDURE:

  • Wash and soak  both the brined jackfruit (saal) and green mango in fresh water for 3 hrs or over night, to take off  the excess salt 
  • Cut the jackfruit and mango into big pieces and cook  in the cooker with 1/2 cup water for 1 whistle
  • Grind the coconut with roasted red chillies into a smooth paste and keep aside
  • Tranfer the boiled saal and ambo in a vessel,add masala ,water and adjust the consistencyof the gravy
  • Check the salt ,add salt only if it is needed
  • Boil the curry well for 5 - 10 mins, turn off the flame
  • Ina pan heat oil, add the crushed garlic and fry until dark brown in colour
  • Put the tempering to the prepared gravy and enjoy the curry with hot rice.

Gondh ke Laddu (jaggery )


Gondh is an edible gum extracted from the bark of a tree.Pale ,brownish yellow coloured crystals of gondh are easily available in all stores. You have to deep fry the crystals in ghee  till they fluff up and then powder them before making laddus!! These laddus are specially made during winters. This gives heat and energy to the body...
INGREDIENTS:
3/4 cup wheat flour/ atta
1/2 cup powdered jaggery
1/4 cup gondh
7-8 tblsp ghee
1/2 cup raisins and nuts like almonds, cashew nuts and pistas
1 tsp elaichi/ cardamom powder

PROCEDURE:

  • Heat 3 tblsp ghee and fry the gondh till they fluff up and keep aside
  • In same pan roast the chopped nuts and keep aside
  • Crush the fried gondh into powder and keep
  • In same pan add the remaining ghee and roast the atta on a medium flame till brown and nice aroma comes
  • Switch off the flame and add fried nuts,powdered gondh and powdered jaggery ,elaichi powder ,mix well and make laddus
  • Store in an airtight container and enjoy these delicious laddus!!!