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.