Thursday, February 28, 2019

Deepavali Food Decor !; Edible Lantern n Edible Diyas !!

Deepavali Food Decor !  Edible Lantern n Edible Diyas !! 

For Edible Lantern 

  • Cucumber 
  • Apple 
  • Pomegranate seeds 

For Edible Diyas 

  • Cucumber
  • Carrot 

Jeev Kadgi Salli Upkari /Bread fruit Peel's /Skin Stir Fry

Jeev Kadgi Salli Upkari /Bread fruit Peel's /Skin Stir Fry 

  • Jeev Kadgi Salli  /Bread fruit Peel's /Skin-2 cup's
  • Coconut Oil -2 tsp 
  • Mustard seeds -1/2 tsp 
  • Dry Red chilly -3 , broken 
  • Salt to taste 

Peel the skin of Jeev kadgi/ Bread fruit a little thicker n then chop them elongated to 3 inch pieces .

In a kadai add oil n splutter mustard seeds, then add broken dry red chilly n stir for few seconds, add jeev kadgi saali /bread fruit peel's , water as required n salt .Cook till done . 

Hitikida Avarekalu/Deskinned Hyacinth bean Chitrana /Lemon Rice

Hitikida Avarekalu/Deskinned Hyacinth bean Chitrana /Lemon Rice 

  • Cooked Rice ..2 cup's 
  • Hitikida Avarekalu/Deskinned Hyacinth bean -1 cup  
  • Oil ... 4 tsp  
  • Mustard seeds-1/2 tsp 
  • Urid Dhal -1 tsp 
  • Onion -1 , chopped 
  • Curry leaves-2 sprig
  • Green chillies - 6 to 8  chopped or according to the spice 
  • Coriander leaves chopped .. 1 tblsp 
  • Turmeric powder-1/4 th tsp 
  • Grated coconut -1 tblsp 
  • Lime juice- 1/2 of one lemon 
  • Salt to taste 

  In a vessel add water n add 
Hitikida Avarekalu/Deskinned Hyacinth bean along with little salt n cook till soft but not mushy . once cooked, drain the water completely n set aside 

In a deep bottomed kadai add oil, add mustard seeds , once it crackles , add urid dhal n fry for few seconds . Then add chopped onion n fry till pinkish  red, add chopped  green chillies,  curry leaves  n chopped coriander leaves n saute for some time ...  then add turmeric powder , cooked Hitikida Avarekalu/Deskinned Hyacinth bean, cooked  rice  ,salt  n mix well . Add grated coconut , switch off and add the  lime juice .. mix well n serve hot . 

Whole Wheat Lachha Paratha ( Layered paratha ) ,Shahi Shimla Mirchi n Chilled Strawberry Milk Shake

Whole Wheat Lachha Paratha ( Layered paratha ) ,Shahi Shimla Mirchi n Chilled Strawberry Milk Shake

Whole Wheat Lachha Paratha ( Layered paratha ) 

  • Whole Wheat Flour ... 1 cup  
  • Oil..1 tblsp
  • Water ... needed just to prepare the dough 
  • Salt to taste .

Whole wheat flour .. 1 tblsp
Ghee..1 tblsp  

In a deep bowl, add whole wheat flour, oil, salt n water ..Knead well to a soft dough . Cover with a damp cloth n set aside for 1/2 an hour .

Make equal sized balls of the dough . 

Dust a platform or wooden board n place the dough on it n prepare a round chapathi n evenly apply ghee on the top of it , sprinkle a tsp of whole wheat flour n again spread  evenly . Now start making fleets ( like paper fan ) n then coil , roll gently such a way that the layers are formed . .

Heat a tawa, place the rolled laccha paratha on it n roast on both sides adding ghee . 

Shahi Shimla Mirchi /Capsicum cooked in cream based gravy 

  • Shimla Mirch/Green Capsicum  - 3 medium 
  • Oil ..1 tblsp 
  • Cumin seeds..1/2 tsp 
  • Onion - 2 medium 
  • Ginger Garlic paste - 1/2 tsp
  • Tomato - 1 medium
  • Coriander Powder - 3 tsp
  • Red chilliy Powder - 1 tsp
  • Garam Masala Powder  - 1/4 th  tsp
  • Tomato sauce - 2 tsp 
  • Kasuri Methi - 1 tsp 
  • Cashewnut paste - 2 tsp ( powder a few cashewnut, add little water n make the paste ) 
  • Fresh Cream - 1/2 cup 
  • Garam masala - 1/4 th  tsp
  • Water..1 cup 
  • Salt to taste 

    • Chopped coriander leaves..2 tsp 

    Wash the capsicum n chop it into 2 inch pieces . Discard the seeds .

    Chop onion n tomato 

    Add oil in kadai ,splutter cumin seeds , then add chopped onion's n fry till transparent , add capsicum n fry till it becomes soft but not mushy . Now add ginger garlic paste n fry for a while . Add chopped tomatoes n cook till  mushy n the raw smell goes. Add coriander powder, red chilly powder ,  tomato sauce, Kasuri methi , salt, water  and stir it properly. cover and cook . then add cashew paste , mix well .  Now reduce the flame to low and add fresh cream , garam masala , stir it properly .  cook just for a minute .  Then  garnish . 

    Strawberry Milk Shake 
    • Milk - 2 cups 
    • Strawberries - 10 / 12 
    •  Sugar-3 tbsp
    • Ice cubes-4 ( Crushed )
    • Strawberry - 1 or  2 to garnish 

    Blend Milk, strawberries  ,sugar , crushed ice cubes ... 
    Serve chilled. Garnish with Sliced strawberry .  

    Rice Man in a Pool of Radish Sambar

    Rice Man in a Pool of Radish Sambar 

     For the Food decor 

    • Cooked White Rice -1/2 cup 
    • Cloves -4 
    • carrot piece .small 
    • Tomato slice -1 
    • Capsicum - 1 piece 
    • Pomegranate seed -1 

    Mulangi /Radish Sambar
    • Mulangi /Raddish  ...1/4 th kg 
    • Thur Dhal- 1/2 cup
    •  Onion -1 
    • Tomato-1  
    • MTR Sambar Powder- 2 or 3  tsp
    • Tamarind - Marble size
    • Hing /Asafoetida- 2 pinch 
    • Salt  to taste 

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

    Wash n chop the Radish  to 2 inch roundels 

    Chop onion n  tomato .

    Soak Thur dhal for 10 mts n then pressure cook it n churn it well . 

    Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

    Soak the hing in little water for sometime n mix well .

    Cook  chopped radish  roundels ,  onion  and tomato in enough water till soft . 

    In a vessel add the cooked stuffs , tamarind sambar powder mix , hing water  n salt . cook well , give the seasoning , then garnish .

    Ukde seeth, Beetroot Upkari, Menthe Soppu Hasi Batani Bele Saru, Orange Skin /Peel Gojju,Lime Pickle n Roasted Batate Happolu

    Ukde seeth, Beetroot Upkari, Menthe Soppu Hasi Batani Bele Saru, Orange Skin /Peel Gojju,Lime Pickle n Roasted Batate Happolu 

    Beetroot  Upkari /Beetroot Stir Fry
    • Beetroot ..1 
    • Salt to taste 
    • Oil ..1 tsp 
    • Mustard seeds ..1/2 tsp
    • Green chilly ..3 
    • Dry red chilly ..1 (broken ) 

    • Grated coconut ..1/4 th cup 

    Wash n scrap the outer skin n chop into 1 inch cubes  .

    Slit green chilly 

    In a kadai add oil , splutter mustard seeds , add slit green chilly n broken dry red chilly n stir  for a second . add the cubed  beet ,along with salt n water ..cook till soft but not mushy .. switch off n add grated coconut n mix well ... 
    Menthe soppu hasi batani bele saaru ! ( Fenugreek leaves n Green peas Rasam )

    • Thur Dhal- 1/2 cup 
    • Green peas (fresh )- 1 cup 
    • Fenugreek leaves- 1/2 cup 
    • Tomato-1 
    • Rasam Powder- 2 tsp 
    • Tamarind pulp -1 tsp 
    • Jaggery - a small piece 
    • salt to taste

    Oil/Ghee- 2 tsp
    Mustard seeds-1 tsp
    curry leaves-1 sprig

    Grated coconut- 2 tsp

    Pressure cook thur dhal and tomatoes ... churn it .

    In a vessel add water n cook fresh peas and fenugreek leaves and cook till soft .

    Mix all the cooked stuffs in a vessel add water for right consistency , salt, tamarind pulp, jaggery, rasam powder ..n boil well .

    Give the seasoning n garnish !  

    Orange Skin ( Rind ) Gojju 
    • Orange Rind- washed n chopped to tinny pieces- 1/4 th cup 
    • Dry copra grated - 3 tsp 
    • Oil- 1 tsp 
    • Onion - 1 small
    • Mustard seeds-1/2 tsp
    • Thick Tamarind pulp- 1 tsp
    • Jaggery-chickpea size 
    • Rasam powder-11/2 tsp 
    • Salt to taste .

    In a kadai add oil , splutter mustard seeds , add onion n fry till pink , then add the tinny pieces of orange skin n fry well ... Add tamarind  pulp, jaggery, rasam powder , dried copra n salt ... add little water n give a quick boil .  

    Wednesday, February 27, 2019

    Paneer Paratha

    Paneer Paratha

    For dough

    • Whole Wheat Flour -2 cup's
    • Oil - 1 tbsp
    • Salt to taste
    • Water as needed to prepare the soft dough
    • Ghee /Oil as required to roast the paratha

    For Stuffing

    • Paneer grated -3 cup's
    • Finely Grated ginger -1tsp
    • Red Chilly Powder- 1 tsp (Kashmiri powder )
    • Cumin Powder-1 tsp
    • Garam Masala Powder-1/2 tsp
    • Finely Chopped Green chilly - 1 or 2
    •  Finely chopped Coriander leaves - 1/4 th cup
    • Lime Juice - 1 tsp
    • Salt to taste .

    Method for dough
    In a large mixing bowl , add the wheat flour , salt , oil n water as required n knead to a very soft dough ..Keep covered under moist cloth for half n hour .

    Method for stuffing
    In a bowl add the grated paneer , finely grated ginger, red chilly powder, cumin seeds, garam masala powder , finely chopped green chilly , finely chopped coriander leaves , lime juice, salt n mix well .

    Method for preparing paratha 
    Now knead the dough again after 30 mts , for 2 to 3 mts .  

    Divide the dough into equal golf sized balls . Take the dough ball , dust n roll into a disc shape  , place 2 or 3 spoons of the stuffing in the center n close from all sides . 

    Roll into thick paratha 

    Heat a tawa n place the paratha n roast on both sides applying  ghee. 

    Serve warm with blob of butter , curds n pickle 

    White Rice , Dalithoy , Salla / Brined Raw Jackfruit happolu , Semebadane /Chayote Squash Upkari , Coriander Leaves Gojju n Appi Midi Nonche

    White Rice , Dalithoy ,  Salla / Brined Raw Jackfruit happolu , Semebadane /Chayote Squash Upkari , Coriander Leaves Gojju n Appi Midi Nonche

    • Toor dal - 1 cup
    • Green chilly - 3  


    • Oil/Ghee -1 tsp
    • Mustard seeds - 1 tsp
    •  Curry leaves - 1 sprig 
    • Dry red chillies -2
    • Hing/Asafoetida water- 1 tsp
    • Salt to taste

    Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .
    In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water.

    Semebadane Upkari /Chayote Squash Stir Fry

    • Tender Semebadne/Chayote Squash ..2
    • Oil..2 tsp
    • Mustard seeds..1/2 tsp
    • Urid  Dhal-1 tsp 
    • Dry red chilly .. 2 
    • Green chilly ..1 
    • Hing /Asafoetida -1 pinch
    • Salt to taste 
    • Grated coconut..1 tblsp 

    Wash n chop chayote squash into 2 inch square pieces . 

    In a kadai add oil, splutter mustard seeds, add urid dhal  , fry for few seconds , then add chopped green chilly, torn dry red chilly , hing n stir for few seconds .Then chopped chayote squash with little water, salt  n cook till done .Garnish with grated coconut . 

    Coriander leaves Gojju 
    • Grated coconut- 1/4 th cup 
    • Coriander leaves- 1 cup 
    • Roasted dry red chillies- 3 or according to the spice 
    • Tamarind-Tamarind seed size 
    • Jaggery - Marble size  
    • Salt to taste 


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

    Grind grated coconut, coriander leaves , roasted dry red chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning .

    Tuesday, February 26, 2019

    White Rice , Drizzled with Ghee n topped with Terrace Grown Brinjal Chutney

    White Rice , Drizzled with Ghee n topped with Terrace Grown Brinjal Chutney

    Terrace Grown Brinjal Chutney

    • Brinjal's -4 to 6 any variety depending upon the size n here i opted Banarasi purple round variety . 
    • Oil – 1 tsp
    • Urid Dal – 2 tsp heaped 
    • Dry Red Chilly – 3 or according to the spice 
    • Garlic Flakes – 4 to 6  
    • Turmeric Powder – 1/4 th  tsp
    • Tamarind – Gooseberry size 
    • Jaggery  – chickpea size -2 adjust as per sweetness 
    • Salt to taste 
    • Water as needed

    •  Oil – 1 tsp 
    • Mustard Seeds  – 1/2 tsp
    • Urid dhal  – 1/2 tsp
    • Asafoetida / Hing - 2 pinch
    • Curry leaves -1 sprig

    Wash n chop the brinjals to 2 inch pieces .
    Soak tamarind in little water for about 10 mts n squeeze it well n discard the residue . keep aside . 
    Remove the skin of the garlic flakes n chop it .
    Add a tsp of  oil in a pan n add urid dhal n roast till it changes color then add dry red chilly along with chopped  garlic flakes n  fry for few seconds till it gives a nice aroma . Take it out n allow it to cool .
     In the same pan add chopped brinjal's n fry for few mts , add turmeric powder n stir for few seconds , then add the tamarind water n cook till soft . Take it out n allow it to cool .
    In a blender add all the roasted ingredients along with jaggery , salt n  little water n blend to a smooth paste .
    Remove n then give the seasoning .

    Sunday, February 24, 2019

    Left Over Idli Batter crispy Appos with Garlic Chutney Powder

    Left Over Idli Batter crispy Appos with Garlic Chutney Powder 
    • Leftover idli batter
    • Oil
    Heat the appa tawa , add little oil in each mould's , pour in idli batter n roast on both the sides till crisp on sim to medium flame . 

    Garlic Chutney Powder 
    • Garlic bulbs - 3
    • Dry Red chillies- 20  ( I have used byadagi chillies ) or according to the taste
    • Coconut   - 1 
    • Tamarind- Marble sized 
    • Oil - 2 tsp
    • Salt to taste 

    Grate fresh coconut  . 

    Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

    In a pan add little oil n roast the dry  red chillies . Remove it . 

    Dry roast the freshly  grated coconut on low flame till it gives a nice aroma n turns reddish brown ( Dont burn it )   . 

    Allow all of it to cool.

    Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted fresh grated coconut  along with salt n grind . Remove , mix well n store in an air tight container  

    Edible Santa Claus n Edible Snow Man

    Edible Santa Claus n Edible Snow Man 

    •  Bread slice, 
    • Cheese Slice 
    • Red Bell Pepper
    •    Carrot 
    • Fresh Black Grapes 

    Ukde Seeth ,Vendakkai Puli Kuzhambu / Terrace Grown Lady’s Finger Cooked in Coconut Masala Gravy n Ambuli Kothla Puddi Nonche /Shredded Raw Mango Powdered Masala Pickle

    Ukde Seeth ,Vendakkai Puli Kuzhambu  / Terrace Grown Lady’s Finger  Cooked in Coconut Masala Gravy n Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle

    Vendakkai Puli Kuzhambu  / Terrace Grown Lady’s Finger  Cooked in Coconut Masala Gravy 

    • Tender Ladies Finger -12 to 14
    • Oil -1 tblsp 
    • Tamarind -Lemon Size
    •  Mustard Seeds- 1/2 tsp
    • Urad Dhal – 1 tsp
    • Dry Red Chillies – 2
    • Curry Leaves-1 sprig
    • Shallots/Sambar Onion  – 8 to 10 
    • Garlic Flakes – 6 
    • Tomato – 1 medium size 
    • Jaggery – Marble size 
    • Salt to taste

    For Roasting & Grinding

    • Oil – 2 tsp
    • Coriander Seeds – 1 tblsp
    • Dry Red Chillies – 4 to 6 
    • Grated Coconut -1/2 cup 

    Remove the tips of ladies finger n chop it into  two inch pieces . 

    Soak tamarind  in 1/4 th cup of water for 20 mts n extract the thick pulp
    Peel sambar onion n garlic flakes 

    Chop Tomato 

    In a pan add  oil, Add in dry red chillies n stir for few seconds till it changes color . Then add  coriander seeds and saute for a min.  Add in coconut and give a quick toss. Allow them to cool n grind to a fine paste . 
    In a kadai, add a tsp  oil n add chopped ladies finger n fry for about 4 to 6 mts  n take it out ..

     In the same kadai add 2 tsp of oil  n splutter mustard seeds , then add  urad dhal, curry leaves and broken dry red chilly . Saute for a min.Add in peeled shallots, garlic flakes n stir for few mts . Add chopped  tomato and cook till it turn mushy. Add the ground paste , tamarind pulp , Jaggery ,  water, salt  n cook well . 
    Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle
    •  Ambuli/ Raw Mangoes.. 3 hard n fully matured as the inside pith should be hard n fully grown 
    To Dry Roast n Powder 
    •  Dry Red chilly ...1 huge fist  
    •  Mustard seeds - 3/4 th  cup 
    • Rock salt...1 Cup heaped   
    • Fenugreek seeds/Methi seeds ..1/4 th tsp 
    • Asafoetida /Hing ... 2 chickpea size ( i use solid hing )
    Just wipe the raw mangoes with clean dry cotton cloth . 

    Shred the raw mangoes along with skin ( i do it in adoli ) can do even with knife n we call it kochoche in amchi ... 

    Dry roast Rock salt on sim flame for few seconds n powder it ,no need for fine powder .

    Dry roast dry red chillies, remove it ..

    Dry roast mustard seeds along with solid hing ,remove it ...

     Dry roast Fenugreek seeds ...remove it ...

     Cool all the above dry roasted ingredients ... 

    Now first powder the dry roasted chilly to a very fine powder ... remove it ... then powder the roasted mustard seeds, roasted hing n roasted methi seeds to a fine powder ... 

    cool the powdered ingredients well . 

    In a dry clean porcelain jar or glass jar add the shredded raw mango , roasted powdered salt n the above powder n mix well . The Pickle taste perfect tangy n spicy after 2 or 3 days ... 

    Note : Dont touch water while preparing this pickle ... Sun dry spoon , mixie jar n also the porcelain or glass  container in which the pickle will be stored .. This Pickle has a long shelf life that it can be stored for an year ,if taken care while preparing in a proper method .