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Friday, January 30, 2015

Burnt Garlic Buttery Pasta

Burnt Garlic Buttery Pasta  


  • Cooked Pasta - 2 cups 
  • Garlic Pods - 2 
  • Salt less Butter - 5 tsp 
  • Chilly Flakes- 2 tsp or according to the spice .
  • salt to taste .


Method 
Cook Pasta according to the method mentioned in the pack . keep aside .

Peel n chop garlic flakes . 

In a pan add butter, melt it n  add chopped garlic n fry well till its browned well n oozes out a nice aroma on Sim flame stirring continuously ( dont burn it ) ... add the cooked pasta n chilly flakes along with salt n mix well . 



Dahiwale Spicy Aloo Dry Fry Masala

Dahiwale Spicy Aloo Dry Fry Masala 

For Marination 


  • Baby Potatoes  -20 
  •  Thick Curds  -2 tbsp
  • Red Chilly  Powder -1 tsp
  • Oil -1 tbsp
  • Salt -to taste


To Coarsely Pound the Masala 

  • Saunf/Fennel seeds  -1tbsp
  • Whole Black Pepper -1 tbsp
  • Clove's -3
  • Garlic with skin - 5 

Seasoning 

  • Oil - 4  tbsp
  • Cumin Seeds  -1 tsp
  • Saunf /Fennel Seeds -1 tsp
  • Onion -2 Chopped 
  • Chilly powder - 1 tsp 
  •  Coriander Powder -1 tsp 
  • Ginger Garlic paste -1tsp 
  • Tomato Paste -2 tbsp
  • Curry leaves - 1 sprig 


Method 
 Boil the baby potatoes  with salt . Cool it n peel the skin and keep it aside.

Marinate the boiled peeled baby potatoes with all the ingredients except curds  and let it sit for 2 hours.

Pound the masala coarsely and keep it aside.

In a kadai add  oil  add seasonings n fry without burning, then add chopped  onion and ginger garlic paste with salt . Fry it for sometime n then add tomato paste n again fry for sometime . Add the marinated potatoes n mix well . Add chilly n coriander powder along with curds n cook on a Sim to medium flame . Add the coarsely pound masala n mix well . 

Carrot Almond Kheer

Carrot Almond Kheer 



  • Almond - 20
  •  Carrots -2  
  • Full Fat  Milk - 2 Cups
  • Sugar - as required per sweetness 


Seasoning 

  • Ghee - 1 tsp
  • Sliced  Cashew nuts - a few 
  •  Raisins - a few 
  • Cloves- 4 
  • Cardamom powder  - 2 pinch  


Method 
Soak Almond's in warm water for 2 to 3 hours . Peel the skin n keep aside .

Wash and peel the carrots . Chop roughly . Pressure cook for 1 whistle . cool it .

Grind both the above  to smooth paste.

Boil milk n add sugar .stir to dissolve it n then add the ground paste n mix well ... Give the seasoning . switch off and add the cardamom powder .

Serve chilled .

Friday, January 23, 2015

Dahiwale Soft Rotis with Garlic Tadka Dhal Fry n Green Masala Stuffed Baby Brinjal !

Dahiwale Soft Rotis 

  • Whole Wheat Flour - 1 cup
  • Curds- 3 tsp 
  • Water as needed to prepare the soft dough 
  • Salt to Tate 
  • Oil as required to roast 


Method

In a bowl add the wheat flour, salt, curds , water n knead to a soft dough .. keep aside for about 20 mts . 

Divide the dough into equal lemon sized balls .

Sprinkle little flour on the dry surface kitchen platform or a wooden chapthi maker n place the dough ball over it n roll with a rolling pin very gently n not too hard  to a round 5 inch disc . 

Heat a tawa n place the chapathi over it. Cook on one side for half minute and flip on the second side. Cook for another half minute and smear some oil  on one side. Now flip this oiled side onto the tawa. Now you will see the chapathi fluffing . Similarly add oil on the second side and fry both sides till chapathi is completely cooked and brown spots appear on it.  Move each edge to middle of the tawa and cook so that all the edges are evenly cooked. 



GarlicTadka Dhal Fry 

  • Thoor Dhal- 1 cup
  • Turmeric powder- 1/4 th tsp
  • Hing /Asafoetida - A pinch
  • Salt to taste .


Seasoning

  • Ghee/oil-2 tsp
  • Mustard seeds- 1/2 tsp
  • Cumin seeds- 1/2 tsp 
  • Curry leaves- 1 sprig
  • Chopped Green chilles - 2 
  • Dry red chilly - 2 
  • Garlic flakes - 15 to 20 


Garnish 

  • Chopped Coriander leaves 


Method 
Wash n pressure cook thur dhal with hing and turmeric powder ... mash it well . 

Boil the cooked dhal along with salt 

In a pan add ghee / oil n roast well the crushed garlic till reddish brown . 


In the same pan add ghee /oil n splutter mustard seeds, cumin n then add chopped green chilles, dry red chilly, curry leaves n fry fr a minute ... add both the seasoning to the cooked dhal n do the garnishing . 


Green Masala Stuffed Baby Brinjal ! 

  • Green round baby brinjal -12 



To grind to a semi coarse paste 


  • Peanuts -1/2 Cup 
  • White Sesame seeds- 2 tsp 
  • Gurellu/Niger seeds- 1 or 2 tsp 
  • Fresh grated coconut-1/2 cup 
  • Slit green chilles- 3 or according to the taste 
  • Tamarind- Tamarind seed size 
  • Garlic cloves- 5 
  • Cumin seeds- 1 tsp
  • Jaggery - Pea size 
  • Coriander leaves- 1 fist chopped 
  • Salt to taste 



Seasoning 

  • Oil-  5 tsp 
  • Onion chopped - 2 medium 
  • Turmeric powder- 1/2  tsp 


Method 
Wash and cut half the stem of brinjal and make a cross by slitting them until 3/4 th leaving the top portion intact.

Dry roast peanuts .  cool , peel the skin n powder them coarsely .

Dry roast  white sesame seeds,Take it out .

 Dry roast Gurellu / niger seeds , take it out .

 Dry roast fresh gated coconut . Take it out . 

In  little oil roast slit green chilles , cool n grind it along  with all the ingredients mentioned to grind to a semi coarse paste ...

 In a kadai add oil n fry chopped onions till pinkish red n then add the turmeric powder, fry for a second . 

Now  fill the  ground semi coarse paste inside the slit baby brinjals n place them in the kadai one by one n pour the left over masala over it along with little water .

keep covered n cook till done... garnish with chopped coriander leaves .

Wednesday, January 21, 2015

Green Masala Stuffed Baby Brinjal !

Green Masala Stuffed Baby Brinjal ! 

  • Green round baby brinjal -12 



To grind to a semi coarse paste 


  • Peanuts -1/2 Cup 
  • White Sesame seeds- 2 tsp 
  • Gurellu/Niger seeds- 1 or 2 tsp 
  • Fresh grated coconut-1/2 cup 
  • Slit green chilles- 3 or according to the taste 
  • Tamarind- Tamarind seed size 
  • Garlic cloves- 5 
  • Cumin seeds- 1 tsp
  • Jaggery - Pea size 
  • Coriander leaves- 1 fist chopped 
  • Salt to taste 



Seasoning 

  • Oil-  5 tsp 
  • Onion chopped - 2 medium 
  • Turmeric powder- 1/2  tsp 


Method 
Wash and cut half the stem of brinjal and make a cross by slitting them until 3/4 th leaving the top portion intact.

Dry roast peanuts .  cool , peel the skin n powder them coarsely .

Dry roast  white sesame seeds,Take it out .

 Dry roast Gurellu / niger seeds , take it out .

 Dry roast fresh gated coconut . Take it out . 

In  little oil roast slit green chilles , cool n grind it along  with all the ingredients mentioned to grind to a semi coarse paste ...

 In a kadai add oil n fry chopped onions till pinkish red n then add the turmeric powder, fry for a second . 

Now  fill the  ground semi coarse paste inside the slit baby brinjals n place them in the kadai one by one n pour the left over masala over it along with little water .

keep covered n cook till done... garnish with chopped coriander leaves .

Tuesday, January 20, 2015

Jodhpuri Aaloo

Jodhpuri Aaloo

  •  Baby potatoes- 1/4 th kg 
  • Oil- 4 tsp
  • Cumin seeds-1 tsp 
  • Fennel seeds- 1tsp 
  • Sesame seeds-1tsp 
  • Whole Red Chilly-2 
  • Hing / Asofetadia- A Pinch 
  •  Chilly flakes-1/2 tsp 
  • Turmeric powder - 1/4 th tsp 
  • Red chilly powder -1/2 tsp 
  • Dry mango powder -1/2 tsp 
  • coriander powder -1 tsp 
  • Coriander leaves to garnish . 
  • Salt to taste


Method 
Wash n pressure cook the baby potatoes .( dont over cook n make it mushy ) 

Cool n peel the skin . 

In a kadai add oil , add cumin seeds, sesame seeds, hing, whole dry red chilly n stir for a while ... then add chilly flakes, turmeric powder, chilly powder, dry mango powder , coriander powder n salt ... then add the cooked peeled baby potatoes immediately , toss well n simmer for few mts . when everything is coated well , garnish with  coriander leaves . 

Sunday, January 18, 2015

Beetroot Sukke ! Beetroot cooked in coconut based dry masala .

Beetroot Sukke ! Beetroot cooked in coconut based dry masala . 


  • Beetroot - 1 


To Roast 

  • Oil- 1/2 tsp 
  • Urid dhal - 1 tsp 


To grind

  • Grated coconut- 1/2 cup 
  • Roasted dry red chilles- 4 or 5
  • Urid dhal roasted- 1 tsp 
  • Tamarind- Tamarind seed size 
  • Salt to taste 


Seasoning 

  • Oil- 1 tsp 
  • Mustard seeds - 1/2 tsp
  • Curry leaves- 1 sprig


Method
wash , peel n chop the beetroot into 2 inch pieces . 

Pressure cook it for one whistle ... dont drain the water ... 

in little  oil roast urid dhal till light brown n take it  out . ... 

Grind grated coconut , roasted dry red chilles n tamarind to a semi coarse paste n just b4 removing the paste add roasted urid dhal n grind for a minute ...

 In a kadai add oil , splutter mustard seeds , add curry leaves n then the ground paste n fry for a minute or two  ... then add the cooked stuffs n cooked water  along with salt n boil till it dries. 

Ambuli Nonche ( Raw Mango Pickle )

Ambuli Nonche ( Raw Mango Pickle Amchi style )


  • Raw Mango- 2 Medium


To Grind

  • Dry red chilles - 1 fist
  • Rock salt - 1 fist
  • Mustard seeds- little less than 1 fist
  • Hing /Asafoetida - 2 generous pinch ( i use solid hing )


Method
Wipe the raw mango with a clean dry cotton cloth ... chop it into 2 inch pieces with dry hand n dry knife ( absolute no trace of moisture )  ... In a Porcelain jar ( Bharni ) add the chopped raw mango n rock salt ... tie a dry cloth to bharni n keep tightly covered . set this aside for nearly 4 to 5 days ... everyday just shuffle it once ...

Under direct sun keep the dry red chillies n Mustard separately in a dry plate ( spread it out ) for about 4 days ...

After about 4 days , keep even the mixie jar under direct sun for about an hour , so that no moisture retains ...

Now carefully drain the salt water , 4m bharni n boil it ..allow it to cool

Grind dry red chilly to a fine powder along with hing , can add the boiled cooled salt water while grinding ... remove it

Then add the mustard seeds and grind to a coarse powder ..

Now mix the ground paste n the salted raw mango n mix well ... place in a porcelain jar . 

Note : This pickle can be stored for about an year ..provided done carefully .