Chicken shawarma Rolls

Chicken shawarma Rolls

 

Mouth melting chicken shawarma rolls , that to home made and healthy , unbelievable isn't it!!!...

You got it right , its not so difficult neither impossible .All you need is to give it a try. Just like all of you , i never made chicken shawarma at home , until a family friend n aunt , Veena Kamath invited our family over one evening to spend time , while she served home made chicken shawarma.

It was so good we could hardly believe her that its home made. So quickly asked the recipe ,the same week i tried it in my kitchen and then on , no more eating shawarmas outside. Kids too wait for me to make shawarma rolls for dinner or when we have friends over.

Definitely , give this a try and I'm sure will get hooked on to it for a life time.

 

 

Ingredients:-

1. 1/2 kg bone in  skinless chicken, cleaned ( mix of  breast pieces and thigh or leg pieces)
2. Pinch of tenderiser
3.  1tsp Cinnamon powder
4. 1tsp garlic powder
5. 6 tsp tahini paste( ground sesame with little water, strained and olive oil poured on the paste, i use ready made)
6. Juice of 1 big lime( can use even 2 -3if small)
7. Shawarma Spice Mix , store bought (if available) or use pinch of red chilli powder for taste.
8. 2tsp olive oil
9. salt to taste.
10. 2 pieces of smoke less charcoal.(available in super markets) and 1spoon oil .{to give the smoked flavour}
11. 1 1/2 cup lettuce finely shredded
12. 1/2 cup finely sliced onion.
13. 1/2 cup mix of tomatoes,cabbage, coriander leaves(other raw veges as per choice) 
14. pickled vegetable if you like
15. olives sliced if u like
16. Pepper powder as per taste
17. 1 cup french fries ready for use
18. 1/2 cup garlic mayonnaise
19. Ketchup as required
20. 10 Lebanese flat bread or any soft flat bread or khubus to make roll.

Method:-

1. Marinate chicken with all items from 2 to 9. and leave it overnight.
2. Grill in gas grill for 1/2 hour or in oven at 180 degrees for 40-45minutes or until cooked.
3. Smoke them by lighting up a charcoal piece then pouring some oil over it and quickly covering it .Leave aside for 5 Min's.
4. Shred the chicken and discard bones.
5. Warm the bread.
6. On the Lebanese roll spread some mayonnaise
7. Then put some lettuce, onion , tomato , cabbage ,olives,etc then drizzle tahini paste.(in a line along middle portion)
8. Now add the pickled vegetables.
9. Ketchup if needed
10. line up a few pieces of shredded chicken over it.
11. add salt and pepper as required.
12. Make it into a tight wrap and cover with butter paper/parchment paper, closing the ends
13. Serve.

Suggestions:- 

1. Do not skip or reduce marination time the taste will change.
2. Ensure chicken is cooked well by testing it with a tooth pic.
3. Marinated chicken can be kept for up to 3 days so you can keep it handy for further use , or if you have extra chicken .
4. Try not to over load the shawarma else it will be difficult to eat.

Strawberry Jelly Custard Coins

Strawberry Jelly Custard Coins

We all make regular strawberry jelly custard in bowls and its good to eat them as well, but from what I have noted is these days many people(specially adults) refuse to eat sweets and also avoid eating it completely looking at the size of the portion.Its also very quick as the serving size is small , the time it takes to set it is very less.

Once when I had some sudden guests for lunch guests I was told specifically no sweets at all , etc , etc .... Putting me to think as to what to make which all like but isn't too sweet nor is it too much to say 'NO' to and liked by all. So I came up with this serving quick and easy concept of strawberry jelly custard coins.

 

 

Ingredients:-

1. 2-3 spoons custard powder strawberry flavour
2. 3 cups milk
3. 1/2 cup sugar or as required for sweetness
4. Strawberry jelly 1/2 packet

Method:-

 

1. Make jelly using 11/2 cup water and 5-6 spoons jelly powder to make thick jelly.
2. Let it cool slightly put in small chocolate moulds(silicon moulds),only half way up and reserve the balance and keep in fridge to cool.
3. Mean while, Mix custard powder in half cup luke warm milk
4. Heat the remaining milk and add the custard mix
5. Let it thicken up needs to be slightly thick.
6. Once it leaves sides, add the sugar and mix about half cup or balance jelly after pouring into the moulds and mix well.
7. Mix well let it thicken and cool slightly(very important , else the jelly will melt when u try to set it).
8. Now carefully spoon them over the jelly in the moulds which is already set.
9. Back to the fridge until it is set . take about and hour or two.
10. Carefully unmould and serve the jelly custard coins.
 
 

 

Swiss Roll Ice Cream Cake

Swiss Roll Ice-Cream Cake

Most of us fancy cakes but not bakes, isn't this so true!!!... well that is even if we choose not to agree, is there anyone who doesnt like ice-creams!!! , hardly anyone I can think off... So, what better than a ice-cream cake , that too a beautiful one , without lots of hard work .... And you can get a new flavour as per your choice by mixing ready made ice-creams....

Infact the combination of swiss roll and ice-creams is so good that no one will believe you if u say it you who put it together.With all praises for the thought and effort , appreciated with every bite....

 

 

 

Ingredients:-

1. 1 packet Swiss rolls (big) or 3 packets small( any dual flavour prefrably with two distint colour combinations, like chocolate-strawberry or choco-vanalia,etc)
2. cling wrap sheet(a must)
3. 1/2 L  approxi. ice - cream pack (I use mixed/ different available  flavours of ice creams from left overs in my deep fridge to finish them off)

Method:-

1. Take a serving bowl and line it with cling wrap.
2. Slice the swiss rolls into about 2 cms thick rounds.
3. Keep the ice cream out of the fridge.
4. Now , carefully place the swiss roll slices starting from the center of the serving bowl moving out wards without leaving much gaps.
5. Fill in the gaps with small pieces of swiss roll .
6. Once the ice-cream is soft (not watery) put the ice cream in the bowl and level it with the back of a spoon or knife .
7. If you are using more than one flavour then finish with one flavour and move to the next , no need to mix them together seperately.
8.  Fill the bowl completly and then cover with another cling wrap .
9. Let it freeze for 2-3 hours .
10. Now serve by simply pealing off the cling wrap and inverting the bowl over a serving dish and finally pealing away the cling wrap once again.
11. The magical ice-cream cake is ready.
     

Simple Carrot salad

Simple Carrot salad

This is a simple , healthy and quick carrot salad. Usually, we all make salads , but when ever we are in a hurry or have sudden guests we forget the humble carrot and opt for the cucumber salad or tomato raita. However , it isn't some thing that is out of the world or something new to anyone reading the blog ,Carrots are anyways , a great source of vitimans and very good for vision. a must for all kids and elders on a regular basis, but just as a reminder to the list of salads here I blog for a simple carrot salad.

 

 

Ingredients:-

1. 3-4 Indian Carrots
2. 1 onion chopped
3. 1 finely chopped green chilli
4. juice of half a lime
5. chopped corriander leaves for garnish
6. Salt to taste

Method :-

1. Wash , peal and grate 2-3 carrots.
2. Add the chopped onion.
3. Add the chopped green chilli and salt , give it a good mix
4. Add the lime juice.
5. Toss well and serve
6. make slight, cuts in slanting angle to get a v shape along the length ofa carrot on all four sides.
7. Now make thin slices using a slicer , to get the flower shaped slices.
8. Garnish the salad and serve.

Suggestions:-  

1. If you are going to make the salad in advance do not mix the ingredients also add salt and lemon juice last minute, so the sald is crunchy.
2. Adding chat masala or crushed pepper(instead of green chilli) can calso change the taste drastically. 

Pepper Rasam and Tomato Rasam

Pepper Rasam and Tomato Rasam 

Slurp !!! Slurp!!!.... with the two most common among the rasams we make at home. Almost, every one makes tomato rasam , but the taste differs depending upon whos making this is rightly coined in hindi as "हैतो का जादू "... in other words adding Magical touch of flavours to food.Infact the tangyness of  Tomatos and the flavours of the masala make it sure you will have atleast 2-3 spoons more rice than usual or simply drink a glass full over lunch ,like soup.
 

Pepper rasam is more on the sharp spicy side from the pepper corns and can be relished with plain rice or as a soup .It is very good to have this one when you catch a cold or during sickness for quick recovery and to improve taste.
 

I'm bloging these two rasams together in one post so that you can make your choice whenever you decide to make it next, or just make both like I do at the same time.

 

Ingredients:-

Tomato rasam:-

1. 3-4 fully ripe tomatoes
2. 1small onion (optional)
3. 1 tsp rasam powder( use combination of sambar powder, pepper, chili powder and haldi if unavailable)
4. 1/2 tsp pepper corns coarsely crushed(optional , can be reduced if u don't like spicy rasam)
5. 1spoon freshly grated,dry roasted n ground coconut ( optional , gives volume)
6. 5-6 garlic flakes crushed
7. 1 -2 springs curry leaves
8. salt to taste
9. 1/2 tsp jeera
10. oil for tempering
11. 1slit green chili (or chopped)
12. 1 small bunch Coriander leaves chopped

 Method:-

1. Make slits on tomatoes until half way down , and boil them in 1n half cup water with 1 small chopped onion (optional) for 10 mins.
2. Cool them Peal the skin off and roughly mash them.
3. Adjust the consiastancy and add all the powdered spices, coconut paste and green chilli.
4. Give it a good boil add salt to taste
5. Add coriander leaves and simmer.
6. In another pan heat 2-3 spoon oil , and add the crushed garlic, jeera and let it splutter add the curry leaves.
7. Now switch off both the gas and pour the garlic seasoning over the rasam and close immidiately.
8. Serve hot.  

Suggestion:- 

1. Those who want to avoid onion and garlic can do so by replacing mustard seeds and pinch of hing in place of garlic and avoiding onion all together.
2. Coconut can be completely avoided for those who prefer to do so.

 

 

 

 

 

Pepper Rasam:-

Ingredients:-

1. 2-3tsp urid dal
2. 2-3 tsp pepper corns
3. 2tsp ghee
4. salt to taste

 

Method:-

1. Heat ghee in a small pan.
2. Add urid dal and pepper corns . Fry until urid dal is golden brown and nice aroma comes and pepper corns crackle.
3. Grind in mixer to a course paste using little water.
4. Add salt and adjust water to get the rasam consistancy.
5. Give it a good boil.
6. Top it with loads of ghee and garnish with few coriander leaves while serving with rice or drinking it like hot soup.

 

 

Crispy Cornflakes/tacos Crusted basa Fish Fillets

Crispy Cornflakes/tacos Crusted basa Fish Fillets
A must try starter , learnt from a television program called snack attack. Very tasty , easy and yet different for the usual foods that we eat .Easy to make as it has very less cooking time and not many ingredients as such. Can be made even from frozen fish , a great treat for people who are not too fond of very spicy foods .A subtle taste of parmesan cheese along with strong flavours of mustard and garlic gives a peculiar zing to the fish. the Corn flakes or tacos give the much needed crispy texture , while enhancing the taste of soft delicate fish.

 

 

 

Ingredients:-

1. 6-7 pieces of basa fish or white fish fillets
2. 5-6 flakes Chopped garlic
3. 1/2 tsp crushed black pepper
4. Pinch of red chili powder or flakes
5. salt to taste
6. 1 egg white (or whole)whisked
7. 1 tsp Parmesan cheese
8. 1/2 tsp mustard powder
9. dash of mixed dry Italian herbs
10. 1tsp corn flour powder.
11. 1/2 cup roasted garlic flavoured breadcrumbs( can use regular one too) 
12. 1/2 cup crushed Corn Flakes.
13. Coriander finely chopped 1 bunch.

Method:-

1. Clean fish and pat it dry with kitchen towel.
2. Marinate it with all ingredients from 2 to 10 and keep aside for 1-2 hours in fridge (minimum 10-15 mins).
3. Mix ingredients from 11 to 13 in a separate dish .
4. Coat the marinated fish with the breadcrumb mixture.
5. Deep fry using hot oil until crisp on both sides. ( can be pan fried too).
6. Serve hot with garlic mayonnaise.

Dudiya Pana Phodi

Dudiya Pana Phodi

This is one of the few konkani dishes for which I can even resist eating fish or any non veg since childhood days. Infact the leaves of pumpkin or Dudi are available only in rainy season while in India. and I fondly remember how my parents would keep an eye open to search this creeper growing while they travel for work, and once its identified , in the whole season we all (mainly myself)would get to eat this delicacy atleast about twice. Infact, there isn't a single year when they skipped making it , especially because it was my favourite(their love made it even more tasty).

When i moved to Bahrain , in the first 4-5 years, I was always on a holiday during the rainy season so never missed out on this phodi at all. After that, the first year that i stayed back ,it was really surprising,on one morning, I went to the markets with my friend here and got these leaves from there and rest is history.Yes , it was as simple as that, Isn't it strange that what we would search for in India, was so easily available in winter months here in a foreign land.

 

So when ever you can lay your hands on these rare pumpkin leaves , without the blink of an eye lid try this recipe and enjoy the treat.

 

 

Ingredients:-

1. 1cup urid dal , dry roasted  until brown with good smell and then soaked for 3-4 hrs
2. 1 cup rice , Soaked  for 3-4 hours
3. About 4-5 red chillies roasted in 1 tsp oil
4. A small ball of tamarind
5. pinch of hing
6. salt to taste
7. About 30-40 big , slightly matured(not to tender/Slightly Zunn as called in konkani)
8. 11/2 cup rice flour
9. Oil for frying

Recipe:-

1. Remove stems , Wash clean,wipe dry the pumpkin leaves for later use.
2. Grind ingredients from 1-6 to a smooth but slightly course batter( not too thick )
3. Apply the batter on the back of each leaf while placing the two big leaves first and then the other smaller leaves one overlapping half of the other  by using 10-12 such leaves at a time.
4. Now , fold the sides first apply batter on the folded portions and start folding the side with stems next, until you made tight and firm roll.
5. Cut the roll into slices( if u like crispy make thin slices).
6. Roll in rice flour and deep fry. 
7. Serve hot.

Suggestions:-

1. Do not use very tender leaves , the phodi will become oily
2. Do not make the batter too thick as you will not get the taste of the leaves.
3. You can even fry the flowers of pumpkin in the same way using the batter to dip and rice flour to coat.
4. Well roasted urid dal gives the taste and smell so do not skip the roasting step.
    
 
 



Mini Mushroom Sanapolo

Mini Mushroom Sanapolo

This is a new twist to the regular cabbage sanapolo(cabbage dosa) giving it a different taste and also adding to the colour and looks. A perfect side dish for a comfort meal be it curd rice or dal rice. Nothing extravagant or fancy , but simple and tasty , for a regular day. This is a quick and easy options when you do not have time for lots of cutting and chopping provided you have the basic sanapolo batter ready for use or rice and dal pre soaked(at night or before going out for some urgent work ) for you to work on it at the time of lunch or dinner.

Do give it a try when your bored of the regular sanapolos.

 

 

Ingredients:-

1. 2cups Dosa Rice soaked for atleast 2-3 hrs
2. 1 cup Toor dal soaked for atleast 2-3 hours(optional)
3. About 4 red chillies roasted in with 1 spoon oil
4. 1 small ball of tamarind
5. 1/2 cup grated coconut (can add more for softness)
6. salt to taste
7. pinch of hing
8. 1 small Chopped onion (optional)
9. About 10-15 mushrooms sliced

Method:-

1. Grind ingredients 1-7 until smooth but slightly rava consistency( not completely fine grinding required).
2. Add the chopped onion and mix well.
3. Now heat a griddle and brush oil.
4. Make dosa (not too thick , not too thin) in small roundels and place the mushrooms on it by slighltly pressing them down.let it get done for 2-3 mins.
5. Drizzle oil and flip over.
6. Another 2mins and serve hot.

 

 

Kooka Song Dry

Kooka Song Dry(chinese potatos)

 

A traditional Kooka song is made using kook or chinese baby potatoes with a masala made from roasted red chilli and little fresh  grated coconuts. Since, I am not too fond of very very hot and spicy foods as such , also since I have been trying to make food without or with as little coconut as possible , I prefer this recepie over the traditional one.

My mum has been making the kooka song using this recepie for long years as its easier and faster than the usual one.

 

 

Ingredients:-

1. 3 cups boiled and pealed chineese baby potatoes or Kook
2. About 2-3 medium sized onion chopped in big cubes or u can use  1 n half cup shallots pealed.
3. About 1tsp red chilli powder ( more or less to suit spice levels)
4. 1Tsp tamarind pulp
5. Salt to taste
6. 2-3 tbsp oil

Method:-

1. Heat oil in a wok.
2. Add the onion or shallots what ever you prefer
3. Fry them well until they they become slightly transperent.
4.  Add the red chilli powder and fry slightly till a deep colour comes
5. Immidiately,add the boiled and pealed chinese potatoes
6.  Fry slightly and add salt mix well , sprinkle add water if needed.
7. Ensure the spice is well coated on the vegetable and oil seperates.
8. Serve it hot with dal rice or curd rice.

Suggestions:-

1. You can substitue kook with normal baby potatoes (or deep fried ), or steamed cauliflower/green peas/tender cashew or combinations of these vegetables.
2. Do not use too much chilli powder as the vegetable will loose its own flavour over the spice.
 

 

Pan fried Bangda

Pan Fried Bangda

A quick and easy , yet tasty option for fish eaters is bangda or mackrel pan fry. It doesnt take more than 15mins to get this dish on the table once you have cleaned the fish. Infact , mackrels are known as a poor mans fish , as its very inexpensive yet very healthy , rich in vitiman E and considered as an oily fish( i.e. good for the hair and skin). The short cooking time ensures that most of the nutriants are maintained and not lot like in many other recepies.Use of plantain leaves is recomended to get the taste and steaming effect , if unavailable direct pan fry is also fine to use.

Do try this recepie im sure all of you will like it as much.

 

 

 

Ingredients:-

1. 6-7 Mackrels(bangda fish)
2. 3 tsp coconut oil
3. 1 1/2 teaspoons of tamarind pulp
4. pinch of turmeric
5. 2 onions chopped
6. 1 garlic sliced
7. 1 tea spoon red chilli powder ( more or less to suit your taste)
8. salt to taste
9. Curry leaves 2 spring
10. 1 (banana leaf) plantain leaf cut into squares(optional)
11. Corriander leaves chopped for garnish

Method:-

1. Clean mackrels and make slits on both sides.
2. Apply haldi powder, salt and tamarind pulp . Rub using fingers on each piece on both outside and inside. keep aside for 5 mins or so.
3. Cut onions and garlic in the mean time .
4. Heat a pan brush little oil on the pan and place the banana leaves,  now pour the remaining coconut oil and let it heat.
5. Add the garlic and onion and let it fry on a slow flame now add the red chilli powder and curry leaves.
6.  Now carefully place the fish on it and cover cook for 1 or 2 mins .
7. Turn the fish and let it cover cook on the other side too.
8. Remove cover and press the fish to crisp its outer edges
9. Turn over and press the other side too .
10. Sprinkle corriander leaves.
11. Serve hot .
12. Goes well with curd rice(laban rice).

Prawns stuffed Pomfret Pan fry

Prawns Stuffed Pomfret Pan Fry

A childhood personal favourite.An absoulute devine feeling is to experience with Prawns stuffed Pomfret. Prawns are always welcome always, infact there have been funny instance where I fought with my dad and hubby over the number of prawns I got to eat when we went out for lunch for the first time after my marriage, so with this , no more fights....;). Also, my husband asking me to make this prawn stuffed pomfet fry atleast once every 15 -20 days when ever white pomfrets are available.

My Sons too loves this and  both of them manage to share one. The Best part about this is that they love to eat it with Curd rice/Laban rice and still polish off the plates , making me wonder was anything ever served on the plate at all n where did the fish bone come from !!!... ,

Infact , This is also very nice eat along with a drink as per few friends(not that i drink ... ), Well, one more thing is this devine tasting recepie is very expensive if you consider eating it from hotels.So, do try it out in your own kitchen.

 

 

Ingedients:-

 

1. 3-4 small to medium sized pomfrets
2. 1 n 1/2 cup cleaned prawns (small or cut into small bits)
3. 2 tea spoons ginger, garlic , green chilli, corriander leaves paste
4. pinch of red chili powder,
5. pinch of hing
6. pinch of turmeric powder
7. Lime juice
8. salt to taste
9. 1 finely chopped onion
10. 5-6 flakes of garlic chopped finely
11. 3 tsps red chili paste (soaked red chillis ground using vinegar with little salt, i use priya instant chilli paste)
12. 1 cup Sooji(rava) for coating.

Method:-

1. Clean pomfet and make a deep slit(like a pocket) on one side , along the central bone .
2. Also make cuts on the outer skin on both sides to ensure that fish is well marrinated.
3. Apply salt, turmeric and lime juice to fish and leave it for 10 mins .
4. Now sprinkle add red chili powder and hing apply it thoroughly on both sides and also on the inside of the pocket. let it for 20 mins to marinate.
5. Mean while heat 2-3 spoons oil  a pan,now add the chopped garlic and onion and fry slightly, now add the green paste and fry till its dry
6. Add the shrimp and fry until its cooked(do not add water). add salt, then dry completly , let it and switch off the gas. and let it cool
7. Stuff the pre marinated fish with half tsp chili paste on the insides .Do that for all the fish, and keep aside. 
8. Now stuff the fish with the shrimp masala made earlier.
9. Coat the fish with rava .
10. Heat a non stick pan or a cast iron griddle  on a medium low flame and apply oil lightly place the fish carefully and pan fry , by cover cooking after 3-4 mins carefully turn over and drizzle oil as and when needed. Cover again and cook for another 3-4 minutes. till the fish is crisp on the outside and cooked from within.
11. Serve hot .

Kholapuri Misal

Kholapuri misal

A maharashtrian delight Misal is famous snack from Kohlapur, Pune and mumbai region of maharashtra. Lip smaking misal is some thing a Mumbaite, can never miss. The layer of oil(tari as popularly called) floating over the usal and the deep red colour is what makes the usal(misal) from the hotels very popular but unhealthy. Try making this hi-tea snack at home and you will know that eating sprouts this way makes it healthy and tasty too. It isn't one of the easiest recepies , but it is definately one of the tastiest recepies. Its surely, time consuming for making Misal at home but worth every effort , especially when you get lots of praise from your family and the whole family including you ,enjoys it together.

 

Ingredients:-
For Usal:-

1. 1cup moth beans(matki)
2. 1potato
3. 1onion
4. 1tomato
5. Oil for frying
6. garam masala
7. Fasan mixture
8. Poha -Kurmura chuda(optional)
9. Pav or bread slices
10. Corriander leaves

For Kat(amti/gravy):-

1. 3-4 Flakes of Garlic
2. 1inch piece of ginger
3. 1small piece of cinamon stick
4. 2-3 pepper corns
5. 1tsp jeera
6. 1tsp corriander
7. 4-5 cloves
8. 1bay leaf
9. 1/2 cup grated coconut
10. 1onion medium sized
11. 2 tomatoes medium sized
12. Kokum 2-3 petals
13. 4-5 tsp redchili powder
14. salt to taste
15. Oil for seasoning

Method:-

1. Soak Matki for 10-12 hours in warm water(over night prefrably).Remove any hard pulses and stone and wash clean. Tie in a muslin cloth until its sprouted.
2. Then Cook the sprouts in a cooker for 2 wistles and use the water from this to make the gravy.
3. Grind Garlic, ginger, pepper, jeera, corriander, cloves, bay leaf in a mixer until its finely powdered.
4. Fry diced potatoes in 7-8 spoons of oil on a slow to medium flame, until they are cooked and keep them aside for later use.
5. Heat the remaining 4-5 tbsp oil(after frying potato) in a deep pot. Add the ground masala in it and fry until its deep in colour.
6. Add 1 roughly chooped onion and 2 diced tomatoes to this and continue to fry.
7. Finally add grated coconut and keep frying until oil seperates , now switch off the gas.
8. Once its cooled add the water reserved earlier from boiled sprouts and gring the Masala to a smooth paste and keep it aside.
9. Heat a small fry pan on a low flame, add little oil and heat, now add pinch of hing and turmeric, 4-5 spoons red chilli powder, now add the Masala paste made earlier and add the kokum petals and salt. adjust the consistanty by adding water and bring to a boil. Now add corriander leaves.
10. Now make Usal , by heating 4-5 spoons oil in a kadhai,  to this add mustard seeds, hing  and turmeric, let the mustard seeds splutter
11. Add the boiled sprouts mix well add 1/4 cup water and garam masala powder bring to a boil on a slow flame.
12. Add the fried potato to the usal and mix well, now add salt .
13. Chop onion, tomato  and corriander leaves finely for serving with the usal and kat. 
14. To serve , in a bowl add 1 cup usal , then pour 1 cup kat (gravy) over it , then add the poha chuda and farsan, chopped onion and tomatoes, corriander leaves. squeeze lime and serve with pav.
15. Also give 1 cup of Kat (gravy) along with the misal .
16. Enjoy the misal , happy cooking.

Tips:-

1. If you do not have freshly grated coconut, you can use Dry copra .
2. If you do not like Fried potatoes, you can substitue it with Boiled potatoes in usal recepie. however, pls note that fried potatoes do not absorb as much of the gravy, as the boiled potatoes can absorb from the usal, leaving it very dry , so adjust the water consistancy accordingly.
 
 

Tri Colour Ice Popsicals

Tri Colour Ice Popsical:-

Quick and easy solution to avoid kids from eating ice popcicals made on the road side or from shops (as we are not sure of what water they use ) is this Cool multicoloured ice popcical .Infact , it may not be as healthy as we think but it is definately not as bad as we perceive it too. The most important thing is that since we use clean portable water , the chance that kids fall sick is less. We can also make it appoint to make it fresh.Another thing is the fact I noticed is after making it few times children demand lessoften of it as they know it is not something you will refuse anymore.

The vibrant colours and hygenic process in making these coolers give relief to mothers while their children enjoy the treat. My Younger Son's favourate and as he calles it "Iciee..." Here I will give you the easy trick .

 

 

Ingredient:-

1. 3-2 different flavours and colours of tang(or rasna/Juice)
2. Water as required
3. Moulds

Method:- 

1. Make tang or rasna in water about 1 and half glass of each flavour.(if you are using juice take equal quantity of Jucie of varied colours)
2. Pour each mould with 1/3 of the juice and let it freeze for 15-20 mins.(if you have 2 colours use half and half or 1/4 and 3/4 ratio as per choice)
3. Now remove check if it set add the next colour juice and place the candy stick little slanting
4. Let it freez but not fully when its just about to get set, add the next colour of juice from the gap without moving the candy stick, to fill the mould completly.
5.  now carefully, make the candy stick in proper position .
6. Freeze till completly set.
7. To demould, Remove from freezer and hold the mould under running water such that the water doesnt enter the candy.
8. Twist shightly and remove the ice popsicals
9. Serve immidiately.
   
    

Vada Pav

Vada Pav

The craze for vada pav dates back to school days, it brings back lots of nostalgic memories of running to the near by vada pav stall(gadi) with Rs. 2/- and hogging the vadapav as if there was no tomorrow. Any small challange with my brother and it would be for Vada pav, gone are those days but not the craze for bombay vada pav. After have stayed in the gulf for almost a decade , I really missed this snack until i started making it in my own kitchen , which was a regular during the 2 plus decades that I spent in mumbai . Making the vada was relatively simple for me but innitially since we  never got the mumbai pav easily near my house, so decided to make it at home it self(now we do get the bombay pav here easily) so i do not make pav at home any longer. the recepie for the pav i used here is an exact from chief Varevah from youtube but i halved the measures to reduce the quantity . Pav may not have come perfect as i was trying for the first time ever and it needs more practice . So i suggest that friends simply make the vada and chutney at home and buy pav which is an easier option unless you really game to spend few hrs more in the kitchen. I have also use ready to use garlic chutney which is a mix of slow fried garlic with red chili powder, roasted coconut and the powder of fried bhajiya Batter , which gives a kick start to the vada pavs.

 



Ingredients:-

For Pav:-

1. 3cups Maida (approxi)
2. 1/2 cup warm water
3. 2-3 spoons oil
4. 11/2 tsp yeast
5. half tsp salt
6. half tsp sugar

Method:-

1. Proof Yeast( add to warm water , not hot and add salt sugar and let it sit for 10mins to bu buble up)
2. Mix lightly and add maida ,little by little.
3. Add oil n keep kneeding
4. Make a dough n kneed well for 15 mins or so.
5. Apply oil on the dough and cover with clicng wrap and let it rest for 2 hrs (until it rises and becomes double)
6. Punch the dough back.
7. Make smooth balls and keep them near each other but not touchingin a oven proof tray.
8. Cover with cling wrap.
9. Let it Rise for another hour or so .
10. Bake in a pre heated convection oven at 200 degrees for about 20 mins or until done. 

For vada:-

Inner Stuffing mix:-

1. 5-6 large potatoes Boiled n smashed
2. 2Green chillies chopped finely
3. 1/2 teaspoon Ginger chopped
4. 2 table spoon corriander leaves chopped
5. pinch of haldi powder(optional)
6. 1/2 tsp Mustard seeds , 2 springs curry leaves, 1/4 teaspoon urad dal and pinch of hing for seasoning
7. Salt to taste

Outer batter Mix:-

1. Gramflour 3cups (roughly)
2. 1 spoon hot Oil
3. 1/4 tsp Ajwain(Owa Seeds)
4. 3/4 tsp Red Chilli powder( or more/less as per taste)
5. pinch of hing
6. Salt as per taste
7. Water to combine(roughly 1n 1/2 cup , or just enough to make a thick batter but yet dripping consistancy)

Method:-

1. Mix all the ingredients for batter n make a smooth thick yet dripping consastancy batter and keep aside.
2. Make the seasoning ready by heating 1 spoon oil in puting the seasong ingredients and letting them splutter.
3. Smash green chillis and ginger in a mortar pestal.
4. Mix all ingredients including salt and seasoning along with the potato crumble to form a well mixed dough.
5. Make small balls with the potato (size of a big lemon)
6. Heat oil in a kadi ( about little more than half way mark in the frying vessel , not more not less else oil can spill while frying n if its less , the deep pry will not come out well).
7.  Dip the potato balls in the batter and deep fry once oil has reached smoking point.
8. Remove on paper towels

Assemble the Vada Pav:-

1. Slice Cut pav in the center till the back  and open it up .
2. Put some Garlic  chutney (either store bought like i did or by making it using finely chopped garlic fried in hit oil till crispy along with dry roasted n crushed grated coconut scrappings , salt, redchilli powder and then powdered along with the left overs batter fried after making potato vada)
3. Add some tamarind chutney or sweet chutney( grinding dates,tamarind, red chili powder, salt and jagry) and green corriander chutney. (If available).
4. Few Chopped onion and then the Vada.
5. Close it and simply start feasting .
 
 

 


 

Eggless Microwave Dates,Walnuts n Tutifruity, Chocolate Cake

Eggless Microwave Dates,Walnuts n Tutifruity  Chocolate cake

The easy recepie is inspired from a friend who blogged a plum cake one evening and in next 1 hour from what ever was available at home came this new cake to cheer my kido when he returns from classes. This cake was baked after necessary modifications to suit our taste from my dear friend Meeta's blog recepie for eggless plum cake on healthycookingwithmitha . A perfect accompliment for coffee (tea) in the evenings or a simple quick bake for those who do not have the facility of convection oven. Anyday healthy and better than any of the store bought cakes. With this receipe , its easier to satisfy cravings for cake quickly at home itself.

 

Ingredients:-

 

Dry ingredients

1. 11/4 cup cake flour( or use same measure plain plour or wheat flour with 1/2 tsp baking powder instead)
2. 4 tbsp Coco powder

Wet ingredients

1. 1/2 cup hot water
2. 1/2 cup sugar
3. 1/4 cup maple syrup(can use molasses or date syrup or honey)
4.  1/4 cup Canola Oil
5. 1/2 cup chopped dates
6. 1/2 cup tutifruti and chopped nuts(walnuts as i used) {can use any other nuts or dry raisens/plums etc as per choice n availability)

Method:-

1. Add the chopped nuts and tutifruti to hot water and let it sit for 5 minutes -10 minutes , until you get the other ingredients ready.
2. Sift add the coco powder and cake flour and keep aside.
3. Add sugar, oil,maple syrup to the dates n walnut mixture and stir well
4. add flour mixture ,little by little and keep stiring to get a smooth cake batter.
5. Grease Microwave safe bowl and dust it with flour
6. pour the cake mix in a steady stream until it reaches half way of the bowl sprinkle more nuts if needed ,leaving place for it to rise.
7. Microwave on high and bake for about 7minutes(my cake was ready in 7 minutes) , check if cake is ready , if not keep baking on high for 1 minute more , check again and if not 1 minute more .(Depending on the microwave) Alternatively you can bake it for 20-25 minutes in a pre heated convection oven at 180 degrees.
8. Let it cool on a cooling rack.
9. Cut and serve .
 

Ashgourd White Curry

Ashgourd White Curry

Ashgourd is known to have lots of health benefits , etc , etc... is what i had heard ,Although i have eaten ashgourd many times at home and even in functions, at the temple lunches but never knew how to cook it nor did I like it to be honest. It was only after the birth of my elder son that I tried out all over again to like it this time . It was my Mum-in-law who had got this vegtable and I was wondering how can we make it interesting as i do not enjoy the traditional recepie with jagary , red chilli and coconut masala. My mum-in- law (mai) as i call her said lets ask my Sister-in-law,because she make a white curry with it. So there we called her up and got this recepie and made it for lunch.

The good thing about this recepie is that its not at all spicy and very healthy as there is very little coconut and oil too.

 

Ingredients:-

1. 3 cups Ashgourd ,Pealed, Cubed in big pieces and pressure cooked
2. 2 cups laban( Thick curd mixed well to a smooth paste)
3. 1 green chilli
4. 1 spoon cumin seeds
5. 2 spoons fresh coconut
6. 1/2 tea spoon mustard seeds
7. pinch of jeera
8. 2-3 red chillis whole
9. 1 spring Curry leaves
10. Salt

Method :-

1. Heat oil in a vessel and add mustard seeds, a pinch jeera seeds and let them splutter, add the red chillies and curry leaves.
2. Now add the Ashgourd and give it one good mix.
3. Make a masala of ingredients 3-5  and add to the ashgourd .
4. Add the Laban and give it just one boil .
5. Add the salt and switch off the gas.
6. Serve hot with steamed rice.

1.  

Paneer Babaycorn Peas Cashew Masala

Paneer Babaycorn Peas Cashew Masala

This Is One Dish you all will Love to eat while you earn the praise from all your loved once, a perfect recepie to serve while you have some guestsover for lunch or dinner.The combination of cottage cheese with baby corn and cashew is heavenly with rotis as there is a crunch and a softness , both at the same time. This recepie was simply my own trial when i had exhauseted most of the fresh vegetables at home , while the i had half  pack of of baby corn along with few ingredients needed for this recepie. A great hit with my kids who enjoy babycorn and paneer in any form and also by my hubby who is fond of cashew. 

 

 

Ingredients:-

1. 2Spoons Oil
2. 1small packet Paneer(Frozen)
3. one fourth cup frozen Peas(boiled Fresh Peas)
4. One cup chopped baby corn roundels
5. Half cup Cashew Powdered
6. Few cashewnuts divided into halfs
7. 2Big Onions
8. 1/2 Garlics (big)
9. 1Tomato
10. Few Corriander leaves
11. 1Green chili
12.  Pinch of garam masala
13. 1/4 teaspoon haldi powder
14. 1teaspoon redchilli powder
15. 1spoon Cream (optional)
16. Salt
17. Kasuri Methi half spoon

Method:-

1. Heat Oil in a Non-stick kadai(Heavy bottom deep cooking pot).
2. Add the Chopped onions, fry them till transluent).
3. Add garlics Continue frying till they go soft n change colour while u keep stiring.
4. Now add the chopped tomatoes N fry till they go soft .
5. Add 1 green chille.
6. Puree this using a hand blender.
7. Add the baby corn to the gravy. 
8. Microwave the paneer packet for couple of minutes, remove the water from panner.
9. Add the Paneer , peas, n cashew halfs to the gravy.
10. Give it a good boil and then add little water to adjust the consistancy while you add haldi, chilli powder, garam masala powder and salt.
11. Add Cashew powder, mix well.
12. Add Kasuri methi powder( switch off gass)
13. Add Cream to finish the gravy.
14. Serve hot with Roti or rice .

 

Banana -Ashgourd Halva

Banana -Ashgourd Halva

This is really healthy for growing kids and a great treat for people with a sweet tooth. A little high on calories as it can hold lots of pure ghee , but very good for kids who are fussy and underweight. The simple banana halva was a put off with my kids as the colour was very yuk ( in their words). So, i thought why not try a Mix of Ashgourd and banana to make this halva , instead of the regular Ashgourd halva as i was determined to make my kid eat banana (for him to put on some weight) which he tried to avoid . 

In small quantities its okie to indulge in for sweets like these even for adults as they are much better than the store bought sweets.

 

 

Ingredients:-

1. Half Ashgourd peeled and grated
2. about 3 fully ripe kerela banana(Naindrabale) , peeled and grated
3. pinch of cardimum powder
4. 1/2 cup sugar( adjust acording to the desired sweetness
5.  about half cup pure ghee (can add more or less depending upon choice)
6. Dry fruits for garnish

 

Method:-

1. Heat pan with 2 spoons ghee.
2. Add the grated ashgourd and let it fry for a few minutes untill it releases water and gets partially cooked in it.
3. Add grated banana and keep stiring until its completly cooked, smashed and left dry.
4. Add the sugar and let it mix well untill incorporated .
5. Add Cardimum powder.
6. Finally add the remaining ghee and mix well .
7. Halva is ready to be served.
8. Garnish using dry fruits.



 

Almond -cahew Burfi

Almond -cahew Burfi

A great sweet for people with sweet tooth , can be none other than Almond burfi.Especially for kids who do not enjoy eating nuts in their original form. definatly high on calories ands also on nutrition ,  perfect for any festive occation like diwali, christmas, newyear ,etc.

Do give it a try when ever it calls for celebration or festival.

 

Ingredients:-

1. 2cups sugar
2. half cup water
3. 1/2 teaspoon cardimom powder
4. 1cup powdered almonds
5. 1cup powdered cahewnuts
6. 2 tea spoons ghee
7. few almonds and cashews halved for garnish.

 

Method:-

1. Heat ghee in a pan and saute on low flame, cahew powder and almond powder until a nutty smell comes.
2. Add 2 spoon milk and mix until absorbed and dry.
3. mix in the cardimom powder and allow to cool
4. Make a suger syrup ( one string consistancy ) with the sugar and water.(refer to coconut burfi suger syrup for more clear idea.
5. Add the the syrup to the powder and mix quickly , stiring in one direction , while on slow flame.
6. in 1 minute it will all absorb and become well mixed, switch off gass.
7. Now transfere on a greesed dish or parchment paper.
8. Garnish with cahew and almond halfs.
9. Cut into pieces.
10. Serve.



 

Snow-white Coconut(khobri Methai) Burfi

Snow-white Coconut(khobri Methai) Burfi:-

This is a recepie i had first tried when i was in grade 9 (learnt from grand mother using fresh grated coconut then) , and happily forgot about with lot of other things to do in life. After few years of marriage tried to make it with little success , didnt know exactly when to remove the sugar syrup from the gas resulting in very soft or very hard texture of the burfi, until one day when my dear friends Shilpa Sunil Rao , got some snacks for diwali and it included this twin coloured coconut burfi.So quickly asked for the measures, etc to avoid goofups and here we had these lovely snow-white burfis , just as the name suggests.I have also tried rose flavoured oconut burfies which I will post soon too.

Do try this easy recepie without making any changes in the recpie in small quantities for perfect results.

 

 

Ingredients:-

1. 1Cup sugar
2. 1/3 cup water
3. pinch of cardimom powder
4. 1cup desicated (dry) coconut powder
5. 1spoon ghee for greasing the dish.

Method:-

1. Put the sugar and water in a non stick pan and bring to a boil .
2. Boil it while stiring until you get a 1 string consistancy( test between thumb and index finger a drop of sugar syrup , when u see only one perfect string when u test its ready). Very important , if it has not the right consistancy then the burfi will not hold itself . takes about 3-4 minutes.
3. Add the cardimom powder
4. Mix in the desicated coconut and stir well and switch off gass
5. Transfer in a greased dish and cut into pieces , let it cool and finally cut it over once again .
6. Serve.

Beetroot Cutlets

Beetroot Cutlets

Im sure all of you must have had cutlets some time or the other , but nothing like including beetroots in making cutlets.The taste is good and so is the colour. Ah!! the appetising colour came make even fussy children enjoy vegetable like beetroot more willingly.

Infact , the person who introduced me to cutlets other than potato, is a friend of mine who used to make these banana n sweetpotato ,they were healthy too , however they didnt look so colourful and my kido was only 2 years old then , he refused to eat it , thats where i thought, i need to work on this recepie to make sure my baby enjoys it and there came these beetroot cutlets.

Hope all of you will have some of these in your own kitchen soon too.

 

 

Ingredients:-

1. 1n 1/2cup grated beetroot.
2. 1cup  boiled potato.
3. 1/2 cup mixed boiled veges ( as per choice and availability, french beans, greenpeas, carrots,raw banana, sweetpotato).
4. 1/4 teaspoon red chilli powder.
5. pinch of garam masala.
6. pinch of salt.
7. pinch of hing.
8. pinch of chat masala powder
9. 1-2 slices of bread cut into small bits.
10. 3tablespoons cahew bits.
11. paste 2 spoons of Maida(all purpose flour) using very little water.
12. Samolina(rava)/ bread crumbs for coating.
13. Oil For frying.

 

Method:-

1. Mash ingredients from 1-3 very well.
2. Add all ingredients from 4 to 10 in the mashed mix and make it into a nice dough like ball.
3. Give cutlet shape , use cookie cutters if available.
4. Dip each piece in the maida paste until its coated well
5. Coat with Samolina or breadcrumbs.
6. Fry in hot oil until its golden in colour.
7. Serve hot with Sauce or corriander-mint chutney.  



Shahi Paneer Matar

Shahi Paneer Matar

This Is Another Dish you all will love to cook and to eat while your family goes Ga ga about it, a great hit recepie to serve while you have some guestsover for lunch or dinner.The combination of cottage cheese with capsicum gives a devine taste n unique flavorto the curry as there is a crunch and a softness , a perfect contrasting texture. This recepie was simply my own trial when i had exhauseted most of the vegetables at home . A great hit with my kids who enjoy  paneer any time.  Do try out and let me know how it turned out.

Ingredients:-

1. 2Spoons Oil
2. 1small packet Paneer(Frozen)
3. half cup frozen Peas(boiled Fresh Peas)
4. One Caspsicum chopped
5. Half cup Cashew Powdered
6. 2Big Onions
7. 1/2 Garlics (big)
8. Half inch ginger chopped
9. 1 Tomato
10. Few Corriander leaves
11. 1Green chili
12. Pinch of garam masala
13. 1/4 teaspoon haldi powder
14. 1teaspoon redchilli powder
15. Pinch of cardimom Powder
16. Few safron strands
17. 1spoon Cream (optional)
18. Salt
19. Kasuri Methi half spoon

Method:-

1. Heat Oil in a Non-stick kadai(Heavy bottom deep cooking pot).
2. Add the Chopped onions, fry them till transluent.
3. Add garlics n ginger continue frying till they go soft n change colour while u keep stiring.
4. Now add the chopped tomatoes N fry till they go soft .
5. Add 1 green chille.
6. Add chopped capsicum.
7. Puree this using a hand blender. 
8. A capsicum pieces n cook in gravy slightly
9. Microwave the paneer packet for couple of minutes, remove the water from panner.
10. Add the Paneer , peas to the gravy.
11. Give it a good boil and then add little water to adjust the consistancy while you add haldi, chilli powder, garam masala and cardimom powder and salt.
12. Add Cashew powder, mix well.
13. Add safron strands stir well.
14. Add Kasuri methi powder( switch off gass)
15. Add Cream to finish the gravy.
16. Serve hot with Roti or rice . 

ValVal

ValVal

Valval has been a favourite at my parents and also my in-laws place. A true delight with many elders in my family and also a good way to feed vegetables to kids. The Goodness of vegetable adds to the taste , flavour and colour to the otherwise off-white colour of coconut milk which forms the baise for the thin gravy dish. Valval has almost all vegtable except a few to its credit so its undoubtedly  very healthy too. A simple tasty treat , which can be prepaired on festive occassions as well , because its made without the use of Onions and garlis . Generally left over of fresh vegetables as is availabe is used to make this dish. Do try it out when u have lots of vegetables on hand in little quanties. The Addition of Cashewnut is very typical to this recepie too. 

 

Ingredients:-  

1. 1 potato ,washed, Pealed n cut into dice
2. 1 carrot ,washed, pealed n cut into dice
3. half manglore cucumber(magge/Saute kai) pealed n chopped
4. 1/4 of an Ashgourd and pumpkin, pealed n cut into big cubes
5. 1/2 cup cubed yam(suran)
6. 1/2 cup tenter cashew halved
7. half cup string beans , cleaned n cut into one inch pieces
8. few strings of french beans cut into small pieces.
9. 1green chilli slit
10. Salt to taste
11. 1 spoon oil
12. 1 can coconut milk (tined) or 2 cups thick coconut milk from ready to use powder( alternatively use freshly made coconut milk)

For seasoning:-

1. 1/2 teaspoon Mustard seeds
2. 1/2 teaspoon jeera
3. 2 red chillies whole
4. few springs of curry leaves

 

Method:-

1. Pressure cook ingredients from 1-9 in a cooker until 3 whistles and 5 mins slow.
2. Heat 1 spoon oil add the seasoning ingredients one by one and let it splutter.
3. Now add the vegetables and salt.
4. Give it a quick mix and add the coconut milk .
5. Keep on flame for just 1 min till it gets warm and remove from flame( not to boil too much once the coconut milk is added .
6. Serve hot with steamed rice and relish.