Mangalore egg roast

Manglore egg roast 

Ingredients:-

6hard boiled eggs 

Red chili powder

Salt

Haldi powder

Pepper powder

4onions

4tomatoes

5green Chilis 

Few curry leaves

1/2tsp jeera n mustard seeds each

Small ball of tamarind

Garam masala 

Corriander leaves for garnish 

Recipe :-

1.) Fry 6hard boiled eggs in 2-3spoons hot oil ,with haldi ,salt n red chili powder, pepper .keep aside once roasted well on all sides.

2.) heat the remaining oil with 2spoons oil and add mustard seeds, curry leaves n 4finely chopped onions ,5 green Chilis slit . Fry till brown . 

3.) And add 4finely chopped tomatoes n a small ball of tamarind n fry till its mushy n well cooked .

4.) Add Kashmiri chili powder , jeera powder, dhaniya powder , salt and mix well.

5.) Add the eggs cook till the masala is well coated . 

6.) add garam masala powder n give a toss .

7.) garnish with coriander leaves .

Chicken curry

Chicken curry:- 

Ingredients

1/2 kg chicken 

2onions chopped finely n fried

3tsp Chili powder 

2tsp Kashmiri chili powder

2tbsp ginger garlic paste

3tsp raj wadi garam masala (Everest or badsha brand)

Small ball of tamarind

1/2tsp haldi powder 

1tsp dhaniya jeera powder

1tsp malvani masala 

1tomato large

Salt to taste

1n half cup Laban 

1cup fresh coconut

3hard boiled eggs   

Corriander leaves for garnish

Oil 3tbsp 

Recipe:-

1.)clean 1/2 kg chicken n cut into small or medium pieces .

2.) marinate chicken for 1hour in 3tsp  chili powder,salt ,haldi powder, 1tsp malvani masala , dhaniya jeera powder , 2tsp raj wadi garam masala (Everst brand),2 fried onion paste , 2tbsp ginger garlic paste , fresh tomato purée from 1 tomato, small ball of tamarind pulp .

3.)heat oil in a wok , add few cashews halved ,fry a bit and add the chicken mix ,mix well simmer gas n cover cook for roughly 15 mins or until chicken is cooked . Keep stirring every 5 mins .(add water only if needed ,you can avoid though)

4.) mean while dry roast fresh coconut n grind without using water . 

5.) add the coconut to the chicken n mix well . 

6.) add water to get the required consistency n adjust salt to taste .

7.) garnish with boiled eggs and coriander leaves. 

Quinoa salad

Ingredients 

Quinoa 1/2 cup

1 onion chopped finely

1 tomato chopped finely

1/2boiled beat root cut into cubes , 1cucumber cut into pieces

 For dressing 

Salt-pepper

2spoons olive oil

Soya sauce

1 crushed garlic clove

Method 

1.) wash quinoa, cook in 1 cup water , little oil n salt by bringing to a boil, then simmer , cover cook until it's water is dried up , if it's cooked n water still remains , open cover n cook on high flame. Keep aside n let it cool.

2.) chop all veges (can use boiledrajma or chick peas if available)

3.) mix all ingredients of dressing separately.

4.) mix the cooked quinoa , salad vegetables and the dressing. 

5.) serve 

 

Methi sabji

Methi sabji :-

Ingredients:- 

Chop 2onions

Dice1potato

Dice1big tomato

Half tsp mustard seeds n jeera

1/4 tsp haldi n chili powder

2green chili slit

1tbsp chopped garlic

1/2vati moong dal soaked for half hour

2bunch methi cleaned n finely chopped 

1spring curry leaves

3tbsp oil

1/4 tsp dhaniya jeera powder

Salt to taste

Method:-

Heat oil n add mustard n jeera after they begin to splutter add the hing onion, chopped  garlic and fry.add potatoes n stir fry, Add the moong dal , green chili , fry some more add tomatoes , mix well add the curry leaves n then the methi chopped . Fry a bit and add 1/2cup water cover n cook till potatoes are done.

Stuffed snake gourd rings

Ingredients :-

1.) 1whole tender snakegourd ( podale) pealed , remove seeds and cut into medium sized rings

2.) 1small onion chopped 

3.) 1large n 1medium potato boiled , peeled n mashed

4.) pinch of chat masala powder

5.) pinch of garam masala powder 

6.) half spoon red chili powder

7.)1spoon dhaniya jeera powder

8.) chopped green chili (1-2 nos depending on spice level)

9.) half tsp grated ginger

10.) chopped Corriander leaves

11.) salt to taste

12.) sooji /rava 2-3 big spoons

13.) oil for pan frying 

Method :-

1.) mix all ingredients from 2 till 11 thoroughly.

2.) roll a small ball of the above mixture and stuff it in the snake gourd rings one at a time and keep aside.

3.) now it will look like coins ( snake gourd on the outer n stuffing inside, flattened on both the sides) 

4.) roll in sooji /rava .

5.) make a non stick pan hot and place the rings on it.

6.) add few spoons of oil on the sides n let them fry slightly .

7.)turn them carefully 

8.)add oil n let them dry slightly .

9.) cover n cook on slow flame for 2-3 mins or until cooked.

10.) serve hot . 

 

Caramel custard

Ingredients :- 

1.) 1measure condensed milk(1/4can milk maid) 

2.) 4measures water

3.) 2tbsps thick cream (optional) 

4.) 3drops vanilla essence

5.) 2eggs

For low cal 

1.) 1tall glass of full cream milk

2.) 1vati sugar( half cup)

3.) few drops vanilla essence

4.) 1egg 

 

For caramel 

6.) 3tbsp sugar(for caramel)

Method :-

1.) Mix the water in the condensed milk slowly to make make a even liquid mix.

2.) add the vanilla essence and eggs and beat till nice n frothy.(for low cal just beat all ingredients nicely ) 

3.) Put the sugar in a non stick n heat it evenly on the gas until it melts and turns golden (caramelized ) take care not to burn the sugar by swirling constantly (do not use spoon , else it will form crystals ).

4.) pour in a baking dish , swirl to cover the base.

5.) let it cool then pour the custard mix  in the baking dish.

6.) place in a water bath ( another baking dish with water filled half way) and bake in the oven at 210 degrees for 35-40 mins.  Or in pressure cooker for upto 20-25mins without weight (whistle) 

7.) Cool to room temperature n place in fridge.

8.)Once chilled for atleast 3-4 hours , loosen the edges by running a knife along the sides . 

9.) place a plate on the bake dish and invert carefully. 

10.) serve with plain or with a dash of fresh cream. 

Spicy appo

Ingredients:-

1. Vati urid dal.
2. 1n 1/2 Vati idly rava (even 1:2ratio of urid dal n rice rava gives good taste n texture)
3. 1/2tbsp salt
4. 1tsp oil (to greese the moulds)
5. water to grind the batter.
6. 2-3 green chillies chopped finely (use more or less depending on your spice levels)
7. 1tbsp coriander leaves chopped
8. 1tbsp curry leaves chopped
9. 1medium sized onion chopped finely
10. Pinch of hing
11. 2tsps mustard seeds
12. 2tsps cumin seeds

Method:-

1. Soak urid dal for atleast 6-7 hours in enough water.
2. Soak idly rava seperatly at the same time as the urid dal in enough water (for 1 vati u need atleast 2 to 2n half vati water approxi.)
3. Now discard the water from the urid dal.
4. Grind urid dal in a mixer or grinder till smooth, very finely adding as little water as possible slowly while grinding.
5. Once urid dal is finely ground, add half the idly rava to it without the water and grind again for 1-2 rounds.
6. Remove the batter in a big bowl and mix in the rest of the soaked idly rava and the salt.
7. Give it a good mix using ur hand. 
8. Clean the mixer with little water and add it to the batter ( ensure batter is not too thin in consistancy, if you feel it will become very liquid reserve it to adjust the consistancy after fermenting)
9.  Mix well with hand again.
10. Cover with cling wrap or a tight lid and let it sit in a warm place for about 10 hours to fermant(takes less time in summers and longer in winters)
11. The process of making the batter is same as idly batter using rava idly , so any left over  batter of such idly can me used to make spicy appo like I do. 
12. Chop few green chillies and onions ,coriander leaves n curry leaves, hing and add to batter.
13. Heat appe pan , add little oil in each compartment and sprinkle add little jeera and mustard seeds . Let it crackle.
14. Spoon the batter in the appe pan and cover for 1-2mins and cook on slow flame .
15. Turn the appo using a pointed knife after loosening the edges and cook the other side by drizzling little oil till it is crisp. 
16. Remove from pan and Serve hot, goes well with ginger chutney. 

Baby corn and potatoes gravy in coconut milk

Ingredients :-

1.) 1tin canned baby corns

2.) 2medium potatoes boiled , pealed n chopped into medium sized cubes

3.) hand full of almonds

4.) 1tbsp coriander seeds 

5.) 1onion finely chopped

6.) half garlic chopped roughly

7.) 2-3 slices of ginger 

8.) 4-5 green chilies

9.) salt to taste 

10.) 2-3 tbsp of coconut milk powder (half tin of coconut milk ,1cup) 

11.) 2tbsp oil

12.) pinch of jeera

Method :-

1.) Powder almonds and coriander seeds in mixer finely. Keep aside for later use.

2.) Make a paste of ginger, garlic and green chilies.

3.) heat oil in a cooking pot ,add the jeera ,let it crackle.

4.) add onions n fry well. 

5.) add the green chili n ginger garlic paste . Fry very nicely till the raw smell goes and it starts browning .

6.)Add chopped baby corn and fry further.

7.) add the potatoes n fry until the masala is well coated on them .

8.) Add the almond powder. Mix well and add water. 

9.) Add salt n mix again . Bring to a boil.

10.) Add the coconut milk powder or coconut milk itself.

11.) let it simmer to a gentle boil . 

12.) Switch off gas and serve hot.  

Leftover rice dil leaves n cheese cutlets.

Ingredients :-

1.) 1cup left over rice

2.) 1bunch dil leaves chopped

3.) 1tbsp rice flour 

4.) 1tbsp corn flour

5.) 1boiled potato

6.) 1small onion finely chopped

7.) 1tsp finely chopped garlic

8.) 3/4 tsp red chili powder 

9.) pinch of haldi 

10.) pinch of kala namak

11.) pinch of garam masala 

12.) 1/2tsp dhaniya-jeera powder

13.) salt to taste

14.) 1/2cup bread crumbs (or as needed  for binding) and 1/2cup for coating.

15.) cheese for stuffing 

16.) oil for frying

Method:-

1.) Blend rice with little water to make a paste using a stick blender.

2.) Add the potatoes n blend.

3.) Add the onions , dil leaves finely chopped, all the spices, garlic, salt n mix well.

4.) Add the rice flour n the breadcrumbs mix well until it gets well combined n manageable.

5.) oil your hands n make about 12equal sized balls .

6.) Flatten them and stuff with a pinch of cheese , roll into a ball n flatten slightly.

7.) Coat in bread crumbs.

8.)Deep fry in hot oil for 3-4 mins on each side.

9.) Remove on tissue paper n drain.

10.) Serve hot . 

Stuffed capsicum rings

Ingredients :-

1.) 1packet cottage cheese(paneer)

2.) 1small boiled n pealed potato

3.) 3tbsps cheese

4.) 1onion chopped finely

5.) 1 green chili chopped finely

6.) 1 /2tsp red chili powder

7.) pinch of haldi powder

8.) 1tsp dhaniya jeera powder

9.) 1tsp garlic chopped finely

10.) 1tsp ginger chopped finely

11.) pinch of rock salt (kala namak )

12.) salt to taste

13.) corriander leaves chopped

14.) coloured bell peppers (1each colour medium sized)

15.) Sesame seed

Method :-

1.) Wash,cut heads ,remove seeds and cut bell pepper into roundels (round rings)

2.) microwave paneer for 1min on high . Crumble with hand.  

3.)Mix all ingredients from 1-13 and mad well

4.) Stuff the rings as shown in picture.

5.) sprinkle sesame seeds on both sides and press slightly .

6.) Pan fry in little oil.

7.)garnish with cheese.  

8.) Serve hot. 

Tamboli( coconut gravy with onions)

Ingredients :-

1.) 1cup coconut grated

2.) 5whole red chilles roasted in 1tsp oil

3.) 1/2tsp ginger

4.) 1/4tsp tamarind pulp

5.) 1medium onion chopped finely

6.) 1-2 green chili chopped finely(I skip it ) 

7.) corriander leaves chopped for garnish.

8.) salt to taste.  

Method:-

1.) Grind coconut ,ginger ,tamarind , salt with roasted red chillies ,to a very fine paste (very important to get a smooth paste) using little water (add water slowly in 2-3 rounds) in mixer or grinder.

2.) Add the green chillies, onion , corriander leaves .

3.) Ready to serve with rice . Goes well with fish fry n rice as a combination. 

Deep fried envoy fish or silver fish chips

Ingredients :-

1.) 1kg silver fish (bolinjer) or bounsh  (white envoy fish) made boneless by removing the central bone using a knife to slide along its bone from the side along its length n then carefully separating the bone from flesh . 

2.) 2tsps red chili powder

3.) 1tsp salt

4.) 1tsp haldi powder

5.) half tsp corriander powder

6.) rice flour for coating

7.) oil for frying

Method :-

1.) clean fish n make boneless ( take about an hour to it but worth the effort) 

2.) discard any water and add haldi n salt

3.) let it sit for 10 mins , discard any extra water that comes 

4.) add the red chili powder n corriander powder and give it a good toss 

5.) let it sit for atleast 1hour 

6.) mix well again using hand n also tossing it in the bowl 

7.) roll in rice flour individually .

8.) heat oil for deep frying.

9.) deep fry for 3-4 mins on each side until golden .

10.) serve as side dish or starter .

 

Chicken Haleem

Ingredients :-

1.) kababchini 1/2tsp(optional)

2.) shahi jeera 1/2tsp

3.)jeera 1/2tsp

4.) cardamom 7pieces

5.) pepper corns few

6.) cloves 5pieces

7.) 1inch dalchini pieces

8.) sesame seeds 1n 1/2tsp 

9.) hand full of almonds

19.) 1tsp moong dal

20.) 1tsp Chanadal

21.) 1tsp masoor dal

22.) 1tsp urid dal 

23.) 1tsp tur dal

24.) 1cup broken wheat( can use whole wheat too but takes longer time to cook)

25.) 1 tsp barley

26.) 1tsp rolled oats 

27.) 3-4 tbsps ghee

28.) 4big onions fried

29.) 2tsps ginger garlic paste

30.) 1/2kg bone less chicken pieces

31.) chicken stock (made with bones with bones )  

32.) rose petals handful

33.) 8-10 slit green chilies

34.) 2tbsp curd

35.)salt about 2tsps 

36.) chopped corriander leaves 2tbsps

37.) chopped mint leaves 1tsp

38.) fried cashew bits for serving

39.) ginger julians for garnish

39.) corriander leaves for garnish

40.) fried onions for garnish. 

Method:-

1.) Grind in mixer ingredients 1-8 and 9-26 to a fine powder separately (the spics mix powder of ingredients 1-8 should be 1tbsp and remaining ingredients remains same or else use store bought haleem masala , so powder accordingly and keep aside for further use )

2.) Heat ghee in pressure cooker add ginger garlic paste n fry well

3.) Add bone less chicken pieces.

4.) Add the chicken stock 

5.) Add the 4fried onions , mix well

6.) Add rose petals,curd n mix well

7.) Add the green chillies n corriander n mint leaves chopped 

8.) Add the powdered ingredients n mix well ( no lumps should be there)

9.) Add salt n bring to a rolling boil

10.) Place the lid of the cooker n secure .

11.) remove the extra heats by raising the whistle slightly to release the built up pressure n then place it back ( this will ensure complete steam cooking) n keep medium flame

12.) wait for 2whistles and then lower the flame

13.) keep for atleast 40- 45 mins on slow flame 

14.) switch off gas n allow the lid to open (takes about 10 mins )

15.) mash well using a pav bhaji smasher n keep on slow flame... Gets done in about 4-5 minutes

16.) once haleem consistency  is squired n it's kind of dried up switch off gas.

17.) Serve with hot with fried onions, green chillies,  ginger julians , fried cashew nuts, corriander leaves chopped and a dash of lemon juice.

 

Dil leaves pilau rice...

Ingredients :-

1.) 1big onion sliced n cut into half its length 

2.) 4-5 pearls of garlic

3.) 1tomato

4.) 2cups rice (preferable washed and soaked for 10-15 mins not longer than that) 

5.) 3-1/2 cups water

6.) 1n1/2 tsp red chili powder

7.) 1tsp haldi powder

8.) salt to taste

9.)1/2tsp red chili flakes

10.) 1bunch fresh soya leaves(dil) finely chopped

11.) 1/2cup moongdal soaked in water for 10-15 mins  

12.)4baby potatoes ,pealed n cut into 4pieces each

13.) 4tbsp oil (more if needed)

Method:-

1.) heat oil in a pan ,add garlic n onion sauté 

2.) add the potatoes n keep frying

3.) add the dil leaves n keep stiring until it's well fried 

4.) add the moong dal after discarding it's water and fry

5.) after few minutes ,add the tomatoes and keep frying 

6.) add the rice after discarding the water and roast it as well

7.) add spices n salt and mix , 

8.)transfer in a deep nonstick pot or rice cooker.

9.)add the water (water level should 

stand approximately an inch over the layer of rice) 

10.)bring to a boil , cover and then simmer flame cook for about 8-10 minutes (until water is dried up) . 

11.)switch off gas and mix .

12.) cover n let it stand for 5mins or so.

13.) serve hot. 

Pomfret fry.

Ingredients :-

1.) 1n 1/2 tsp red chili powder

2.) 1/2 tsp haldi powder

3.) 1tsp salt

4.) rice flour 1/2 cup 

5.) oil for frying

6.) 3white pomfret (medium sized) sliced into atleast 1cm wide pieces /about 4pieces each

7.)1tsp garlic paste (grated) / or corriander powder any one optional (I haven't used either)

Method:-

1.) clean sliced fish n wash well. 

2.) apply salt and haldi and keep for 10 mins or so .

3.) discard any water .

4.) add the chili powder and optional spice if using and give it a good Toss.

5.) keep marinated atleast 45mins (or even upto overnight is good)

6.) roll in rice flour.

7.) deep fry in hot oil for 3-4 mins on each side until crisp on medium high flame.

8.) serve hot with sliced onions .

Gaboli fry .(fish eggs/roe deep fry)

Ingredients:-

1.)2large fish eggs/roe (I have used here from king fish (surmai) ) 

2.) 1tsp red chili powder

3.) 1/2tsp haldi powder 

4.) salt 1tsp or as required 

5.) rice flour 1cup

6.) oil for frying

Method:- 

1.) clean the fish eggs in water n remove any membrane on it.

2.) add haldi powder n salt and mix it n leave for 5-10 mins.

3.) Discard any water which comes out from it .

4.) Add chili powder n mix it well . 

5.) leave it for about half hour to absorb the spice.

6.) place the fish eggs in a steamer vessel n steam for about 10-12 minutes(until cooked)

7.)Discard any water that it has let out during the steaming process,let it cool slightly.

8.) coat with rice flour.

9.) pan fry (on both sides)or deep fry in hot oil until crisp. 

10.) serve hot.

Homemade chocolates - medians

1.)Melt 1cup chopped white chocolate bar in microwave for 1minute n stir.

2.) microwave in half minute succession storing in between until smooth n melted.   Takes about 2minutes depending on the power of the microwave.

3.) let it come to room temperature. ( feel the bottom of the bowl to ensure its at room temperature, please note even slightly warm is not okie to pour or spoon) 

 4.)let it come to room temperature. 

5.) repeat the above process every time you feel the chocolate is not in right consistently to spoon, it's too thick or dry) 

6.)Keep round cup shaped moulds ready for use

7.) pour the melted chocolate in the moulds to get flat disks. 

8.) immediately decorate with pistachio slices, raisins , cranberries, walnuts, honey wheat flakes cereals powdered, etc .

9.) Keep in freezer for 5 mins to set.

10.) remove n unmould. 

11.) serve.

12.) if you wish to pack let it stay in cool dry place for 12 hrs. Then pack. 

Tips:- 1.)work on small quantities of chocolate to avoid too much re-heating and wastage.if more chocolate is needed then it can be melted within no time.

2.) Do not heat the chocolate more than 3-4 times , it looses its flavor .

3.) keep all bowls n spoons dry ,no water should be on them at all and also your work station should be dry too.

4.) maintain a separate knife and chopping board for chocolate making 

5.) consume chocolates within 7days

6.) never keep them in fridge they absorb other flavors and smells and also go very hard.

7.) store them in a cool dry place.

8.) if by any chance the chocolate is not set well or texture is not right it can be melted and reused.

9.) never use cooking chocolate or tampered chocolates(ready made) they will not set n become sticky upon human touch.

10.) avoid touching the chocolate often once they are ready , they get finger marks n loose their smooth finish.

11.) always use fresh ingredients for better taste n quality. 

Home made chocolates - almond rocks, Chocohearts, white chocolate pink roses and stuffed chocolate cups

1.)Melt 1cup chopped white chocolate bar in microwave for 1minute n stir.

2.) microwave in half minute succession storing in between until smooth n melted.   Takes about 2minutes depending on the power of the microwave.

3.) let it come to room temperature. ( feel the bottom of the bowl to ensure its at room temperature, please note even slightly warm is not okie to pour or spoon) 

4.)Repeat the same for dark chocolate or semi sweet chocolate chips. 

 5.) let it come to room temperature. 

6.) repeat the above process every time you feel the chocolate is not in right consistently to spoon, it's too thick or dry) 

7.) keep rose shaped, heart shaped and cup shaped moulds ready for use.

A.) -For Chocohearts 

-pour white or brown chocolate first in each mould to fill 1/3 of its level and Wait for 3-4 seconds( important step) 

-now pour the other color chocolate. 

-use a toothpick n mix it all the way through both the chocolates to make a swirl pattern. 

-tap the mould on your work desk to remove any air bubbles. 

-let it rest in freezer for 5minutes or until cool .

-unmould the hearts (just like you do for ice cubes).

-let them rest at room temperature for 12 hours or overnight to harden up. (If you wish to pack them)

-serve.

B.)for rose

-take half of white chocolate melted in a separate bowl and add 1-2drops of red oil baised liquid color (not water based , chocolate will curdle )

-pour little of pink chocolate in each rose mould and wait few seconds. Now spoon the white chocolate and tap gently the moulds on your counter to remove air bubbles.

-use toothpick to swirl.

-place skewer n ensure its tip is completely covered in chocolate. 

-let it secure takes few minutes. 

-now in freezer for 5 minutes.

-remove n unmould

-keep for 12hrs if you have to pack. Or else serve.

C.) For stuffed cups 

-spoon dark chocolate in cup moulds.

-empty them by reversing over the chocolate bowl and tapping gently. 

-freeze for 5minutes.(do not unmould at this point)

-remove n stuff with

a.peanut butter n jam.

b. Peanut butter n marshmallows/fluff

c.pinaple/mango /orange crush 

d.praline crackle n ganash 

e.Hazelnut chocolate cream 

Or any other filling of your choice that's dry (not runny) n soft . 

-cover by spooning in dark chocolate (we melted earlier)  or serve open 

-keep in freezer for 5minutes.

-remove n unmould 

-serve or keep out for 12hrs before packing .

D.) For almond rocks 

-slice almonds into halfs (skin on, no need to use blanched) 

-mix in all left over chocolate .

-spoon on parchment paper.(shape doesn't mater , but avoid very flat spooning) 

- freeze for 5 mins 

-remove n serve. 

-follow same method as above if packing intended .

Tip :- 1.)work on small quantities of chocolate to avoid too much re-heating and wastage.if more chocolate is needed then it can be melted within no time.

2.) Do not heat the chocolate more than 3-4 times , it looses its flavor .

3.) keep all bowls n spoons dry ,no water should be on them at all and also your work station should be dry too.

4.) maintain a separate knife and chopping board for chocolate making 

5.) consume chocolates within 7days

6.) never keep them in fridge they absorb other flavors and smells and also go very hard.

7.) store them in a cool dry place.

8.) if by any chance the chocolate is not set well or texture is not right it can be melted and reused.

9.) never use cooking chocolate or tampered chocolates(ready made) they will not set n become sticky upon human touch.

10.) avoid touching the chocolate often once they are ready , they get finger marks n loose their smooth finish.

Prawn on toast

Ingredients :- 

1.) 8 slices of bread

2.)about 1n half cup fresh prawns cleaned and devained 

3.) 1egg white or whole egg

4.) 1 tsp dark soya sauce

5.) 1small onion

6.) 3green chillies

7.) 5-6garlic pearls

8.)salt to taste

9.) cornflour 2-3big tbsp

10.) oil for deep frying 

11.) sesame seeds 1cup 

12.)tomato ketchup to serve along  

Method:-

Cut bread into two diagonally for about 6-8slices (more if needed) , no need to remove edges. In a food processor blend  about 1n half cup of fresh ,cleaned and devained prawns , 1egg (only white or whole is also fine) , 1tsp dark soya sauce, 2-3tbsp of chopped onions, garlic , ginger, green chilies mix , pinch of salt until it combines well ,mix in a spoon of corn flour . Toast bread on both sides lightly and spread the mixture on on side. Dip it into white sesame seeds so that it's covered completely over the mixture applied side of the bread . Now deep fry till golden on both sides (I generally prefer to do this way) or shallow fry or drizzle oil n oven toast it if you trying to avoid the oil  for about 8-10 mins (may take longer depending on the oven settings ) in a pre heated oven at 180 degrees . 

Pumpkin buds n flowers fritters (dudiya kalya /kalo bajo )

Ingredients:-

1.) pumpkin flowers n buds (at least 25numbers) 

2.)1/2 tsp haldi

3.) 1tbsp red chili powder 

4.)1tsp salt

5.) pinch of hing

6.)oil for frying 

7.) 1-2tbsp rice flour 

8.)1-2heaped big tbsp of corn flour

Method:-

Wash pumpkin flowers nicely and discard water. Sprinkle add red chili powder,haldi , salt and hing powder ( do not add water). Give it a good mix and let it sit for 10 mins. Once it leaves water add 1-2table spoons of rice powder, 1heaped big spoon of cornflour /kutu Ka ata, mix well and deep fry /shallow fry , in hot oil until crisp. Serve hot as starters or side dish during meals. This rear delicacy is absolutely a yummy treat . 

Malabar spinach n dry shrimp curry

Ingredients:-

1.) 5-6 whole red chillies (more if you prefer)

2.)1cup freshly grated coconut (half coconut)

3.)1lemon sized ball of tamarind 

4.) 100grams dried shrimps cleaned

5.) 1big bunch of mslabar spinach 

6.) 2large onions

7.) oil for tempering 

8.) salt to taste

Method:-

Fry 5-6 whole red chilies in a tsp of oil. Grind along with 1cup grated fresh coconut , a small ball of tamarind and salt. Clean dry shrimp , remove heads, Wash the dry shrimps 4-5times with water n let it soak in clean water for 5-10 mins. Then discard the water until further use. Wash n chop Malabar spinach ,also chop soft stems into half inch long pieces . Chop 1medium sized onion and boil with ground masala. Now add the Malabar spinach n give a boil then add the shrimps n keep boiling until the spinach is cooked well n shrimp leaves a lovely aroma upon cooking. Adjust salt if needed . Switch off gas. Chop 1big onion finely and fry in 2-3spoons of oil and season the curry. Ready to serve hot with white rice . 

Pomfret stuffed masala pan fried

  

Ingredients:-1.) 4-5 medium sized pomfret fish , cleaned, with side slits (deep pockets) n few cuts on either sides as shown in pictures.

2.) 1whole garlic

3.)1inch ginger

4.)2tbsp red chili paste

5.) 1big bunch corriander leaves

6.) salt to taste

7.) turmeric powder half tsp

8.) 1tsp red chili powder

9.) 1lemon sliced for garnish

10.)2 onions sliced for garnish 

11.) 1cup samolina 

12.) oil for pan frying as needed

Grind Grind 1big bunch corriander leaves , 5green chilies, 7-8 garlic pearls, to a fine paste. Apply haldi powder, salt n red chili powder (1/4tsp) to cleaned fish n leave aside for 10 mins.add the ground masala. Apply thoroughly on the out side and inside the pockets n cuts . Leave for atleast an hour or longer in fridge. Stuff the pockets with a tsp of chili paste (red chili , vinegar,salt ) . Coat with semolina n roast in a pan , covered for 3-4mins each side , with oil on both sides . Serve hot . With lemon pieces n onion slices. 

Rava dosa

3cups Rava (sooji) ,2cups rice powder and 2-3tbsps of besan (chickpeas flour)/or 1cup maida  (I don't use plain flour/maida In regular cooking) soak in water about half inch more than just submerged.... Add roasted cashew bits ,onion sliced, green chiles chopped,salt to taste ,Cilantro chopped pinch of roasted jeera and a pinch of soda bi carb(plain soda not baking powder). Mix well n splatter the batter with ur hand on a hot n heavy girdle (dosa pan), do not pour with laddle n try to spread it will not become like lace . Cover for 2-3seconds n cook on medium to slow flame . Remove lid , loosen ends n fold into half . Now serve hot crisp Rava dosa with your choice of chutney. 

Mangomissu

Slice about 5mangoes thinly and keep aside. 1/2cup fruit juice of orange or guava or mango flavor . 1packet Marie biscuit. 1pack whipping cream .3tbsp cream cheese. 3tbsp fresh cream . 1pack cream caramel powder mix. 2-3 drops vanilla essence. 2-3tbsp icing sugar. 

Wip 1mango to pulp,add wiping cream n icing sugar n wip till stiff. Add cream cheese n fresh cream ,keep wiping .  Add cream caramel mix n vanilla essence.beat till stiff .keep refrigerated. In serving dish layer double layer of biscuits soaked in juice put some cream (about 1/3rd) and layer sliced mangoes ,spread the remaining cream and garnish with more mangoes. Keep refrigerated for few hrs before serving. 

Ginger chicken (Indian style)

Grind soft stems of curry leaves green chilies, onion,ginger 1/2tbsp ,garlic 2flakes ... Cut medium sized chicken and marinate with soya sauce n vinager,pinch of salt n little pepper and 1 tbsp cornflour.let it sit for at least 15-20mins. Now in a wide non stick pan heat oil n fry the chicken once it's fried well add a ground masala and cover cook , keep stiring in between until it's dry.add the curry leaves .  Now add little salt and a good helping of chopped ginger mix well add half cup water and cover cook till chicken is tender . Then uncover n cook the chicken to a semi thick gravy. Squeeze lime n put chopped corriender leaves ... Serve hot with rice or roti... 

Strawberry n chocolate chip Icecream

Ingredients:-

1. 1cup condensed sweetened milk(milk maid)
2. 3/4 cup fruit puree(i used strawberries)
3. 2-3 tbsps chopped fruit.
4. 2 cups wipping cream.
5. 1/2 cup chocolate chips.
6. 2-3 tbsp sugar (if needed).

Recepie:-

1. For one cup condensed sweetened milk (milkmaid)
2. Add fruit(I used strawberry) purée 3/4cup (blended with 3-4spoons of sugar if it's sour )
3. Choice of adding chopped chocolate chips n blend once keep aside
4. Take 2 cups wippping cream n wip till stiff now fold in the sweetened mixture ...
5. Pour in a box ...keep covered with lid on n place in freezer ....let it rest for half in deep fridge ...
6. Now mix with fork ....add finely chopped fruit pieces ...
7. Mix again n back to freezer ...
8. Half hr n mix again with fork (to avoid ice formation) ...
9. Leave to set ,takes over night ...serve ...
10. Note :- you can use a stick blender to blend instead of the folk too , just take care not to use fruit pieces till you finished the blending in that case , so it doesnt get puree.
11. Yummy ice-cream is ready to eat.

 

Murgi ka Salan

Murgi ka Salan

A must try recepie which is a favourite in my house with the kids and their dad. The divine smell of the salan will pull all the family to the lunch /dinner table without any difficulty and im sure the polished plates will speak for them self. This curry is bone -in and hence has its extra flavour , which most boneless curries will not have. Also the Browned onions(barista) gives its own distint sweet flavour and amazing taste to the salan curry.

Do give this a try and let me know how you and you family liked it.

 Ingredients:-

1. 6 big onions
2. 1/2 cup oil
3. 1whole garlic
4. 1inch ginger
5. 4green chillies
6. 1bunch corriander leaves
7. 1/2tsp haldi
8. 11/2tbsp kashmiri chillie powder
9. 1/2 tbsp chillie powder
10. 1tsp chicken masala (sunday masala)
11. salt to taste
12. 1kg cleaned and cut chicken ,bone-in and skinless
13. 2large potatoes chopped in big chunks
14. 1cup water(more if needed)
15. corriander leaves to garnish
16. Sliced Boiled Eggs (2nos) for garnish

Recepie:-

1. Chop 6big onions n fry till brown(v. Important) in half cup oil,
2. Add to this a paste of 1whole garlic, 1inch ginger around 4green chillies n half bunch coriander  leaves with stems...  Keep frying till it's well done n color changes,
3. Add to this half tsp haldi powder and 11/2 tbsp Kashmiri chillie powder and half spoon red chili powder , little garam masala, n 1tsp chicken masala (or Sunday masala), fry little 
4. Add 1kg cleaned chicken n large chopped potatoes (optional) to this n continue to fry till well coated with masala, after few minutes cover n cook without adding water on medium flame for 15 mins , stirring In between...
5. Now add salt to taste (around 1 tbsp refined salt).
6. Now add 1 cup water, give a good mix , cover and bring to a boil , then Lower flame to simmer for 15 mins ...
7. Garnish with coriander leaves n boiled eggs... Serve hot ... With ghee rice...

Tri Colour Bell Peppers with Cottoage Cheese Stir Fry

Tri Colour Bell Peppers with Cottage Cheese Stir Fry

This is a dish full of goodness and taste, of all the lovely vegetables that go into it. The vibrant colours of the bell peppers add to the beauty of this simple yet tasty recepie.Its a clasic combination with the flavoured rice or even noodles. Protien rich paneer is good for the skin and hair , and very easy to feed kids who are fussy eaters. A great way to please the tummy, while kids get get to eat the vegetables with a relish , which they other wise tend to avoid.

 

 

 

Ingredients:-

1. 2-3 tbsps chopped garlic
2. 2-3 tbsp chopped ginger
3. 4-5 tbsp oil
4. 1red,1yellow,1orange bell pepper
5. 1green capsicum
6. 2 medium sized onion chopped
7. cottage cheese 1/2 cup
8. corriender leaves for garnish
9. 3-4 spring onions
10. 1 tbsp red chilli paste
11. salt to taste
12. 1/2 tsp pepper powder
13. 1tbsp vinegar
14. 1tbsp soya sauce
15. 1tbsp tomato ketchup
16. 1/2 tbsp woshtershire sauce

Recepie:-

1. Chop 1onion, ginger,garlic finely
2. Cut all the peppers and remaining onions into chunky cubes.(other veges like par boiled carrots, brocoli, sweet corn; non veg eaters can add shrimps, boiled sausages or chicken too)
3. Cut cottage cheese into cubes(no need to thaw them if using frozen).
4. Chop spring onions both the white and greens , keep seperately.
5. Heat little oil in a wok, add the ginger, garlic and onion and saute.
6. Once done add the cottage cheese and let it saute slightly .
7. Add the spring onion white bulbs and the peppers, mix well and saute, until the peppers are slightly cooked (they should be crunchy and not fully cooked).
8. add salt , chilli paste, pepper powder, little ketchup,soya sauce, woshtershire sauceand give it a good mix.(spices can be altered as per taste).
9. Add the greens from the spring onions , mix it well .
10. Serve hot , garnish with corriander leaves.
 
 

Bombay Duck fry (Bombil Fry)

Bombay Duck fry (Bombil Fry):-

 

Ingredients:-

1. 1Kg Bombay ducks
2. 1 n half tbsp red chilli powder
3. 1/2 tsp haldi powder
4. salt to taste
5. 1cup rice flour
6. Oil for frying.
   
   
   

   
   

Method:-

1. Clean bombay ducks and remove the head and tail.
2. Slowly run the knife along the length of the bone from above it ,which is in the center of the fish.
3. Now the fish will slowly get seperated from the bone on the upper half .
4. turn over and repeat the procedure .
5. Slowly remove the bone now using the knife to cut it away from any flesh that still joined to it.
6. The bonless fillet is ready to use.(apart from convienence in eating, this will remove the excess water from the fish making it easy to fry and using up less oil too)
7. Line the fillets on a kitchen towel( tisues ), to pull out any extra moisture.
8. Cover them with some more of the kitchen towels.
9. leave them for 10 mins.
10. Now cut them into smaller bite sized pieces.(1 fish diveded in 3 pieces horizontally) or keep them whole .
    

    
    
11. Apply the red chilli powder n haldi powder n salt give it a good mix and leave for 20 -30 mins minimum.
12. Coat in rice flour indivisually or few at a time.
    

    
    

    
    
13. Fry in hot oil for 2-3 mins on each side until crisp.
14. Serve hot with chapatis or rice and sliced onions.