Thursday, 16 August 2012

GARLIC POTATO






This is my grandmother’s recipe.  She used to prepare this at the time of family get together and during vacations when all the kids were around.   Its very yummy and spicy and we all are very fond of spicy food.  This can also be used as starter in parties.  Nowadays whenever there are any guests and in small get together at my house   I never miss to prepare this.

Ingredients 

Baby potatoes     20 to 25
Red chilly             25
1tbsp  crushed garlic
1tsp  tamarind  pulp.

Method

 Boil  potatoes and peel skin and keep aside.  Grind red chillies, garlic, tamarind   pulp, salt , make a paste of  all these  ..marinate boiled baby  potatoes with this paste keep it  for half an hour..heat   oil in kadai  add 1tbsp of oil 1tsp mustard  then add marinated  potatoes ..cook  in low flame for 15 to 20 min.

BATATA SONGH





Batata songh  is one of the   favourite  dishes  of  all Konkani s. Batata  means  potatoes. This dish is  very spicy . I  learnt to cook this dish from my Amma,  this dish is  prepared with lots of red chilly and tamarind  paste.
This dish is a combination of spicy red chilly and sournes of tamarind pulp.  It tastes too good with rice and dalithoy .  Its very good combination  with neer  dosa (paan polo) also.
Try this once,  you will never forget the  taste.

ingredients

Potatoes                ½ kg
Chilly powder         3 tbsp
Tamarind pulp        1 ½  tbsp
Onion                      2 big size
Salt to taste

method

Cut potatoes into  cubes,  chop  onions into  small  cubes and 1 tbsp finely chopped.
Heat   cooker  add 1tbsp coconut  oil,  when its heated  add finely chopped onions  fry till brown,  then add onion cubes fry till  light pink and  then add chilly powder fry it for 3-4 min then add tamarind paste fry another 2 min add salt and potatoes.     Cook till 3 whistles in pressure cooker.

JHATPHAT VEG BIRYANI

JHAT PHAT VEG BIRYANI



My  son and  his friend love this  biryani very much..easy to prepare for kids lunch ..easy  way to feed kids  vegetables....it  goes well with cucumber onion raita..

Basmathi  rice or any white rice      1cup     
Onion chopped             1cup                                                                                       
Green chillies                 2                                                                                                            
 Beans chopped             ½ cup                                                                                                                    
Carrot                           ½ cup
Coriander leaves            ¼ cup                                                                                                                                                                                                                                                                                                                                                               
Ghee                              2 tbsp
Ginger                            1" piece
Biryani masala                2 tsp                                    
garlic                             2 or 3 flakes
Salt to taste

Method 

Heat   pressure  cooker,    add  ghee  when its hot  add ¾ cup  chopped   onion.  Fry  till brown..meanwhile  u prepare  masala  for  biryani.  Grind  ¼ cup onion, green chilly, ginger, garlic, coriander leaves   and prepare fine paste from all this. The  time onions become  brown  add  prepared  masala  and fry for 5 min.  Then add biryani masala and fry for   2 min-- add  chopped vegetables  and  rice..fry for  another 2 min,  add salt and  2cups of water. Cook  till 3 whistles (depending on rice quality)

Friday, 10 August 2012

Oats Almond Laddu


Oats  almond  laddu



New    Invention   from   my   side because my son knowingly never eats dry fruits, nuts etc.  It’s a very healthy sweet for those who are very keen on dieting.  A sweet as well as low calorie one, anybody can have it without fear.   Prepared   on the occasion of Janmashtami.

 Oats                                           1cup
Sesame   seeds (ellu )                  ½ cup
Almonds (badam )                      10 to 15
Ghee                                          ¼  cup melted
Jaggery  powder                         ¾  cup
Cardamom powder                    1tsp
  
Method    

Dry  roast the oats till nice smell comes and keep aside. Then fry sesame seeds fry for 2/3 min., keep that with fried oats.then dry fry the almonds.  Let them  to cool.
Then   powder  almonds and transfer to bowl, then powder oats sesame seeds,  then add with almond powder,   add jaggery powder and cardmom  powder  mix it with your  hand..   heat  ghee  add into the  mix again mix it well.. and make  medium size  laddus  from it.
Keep in  air tight box ..enjoy ..

Thursday, 9 August 2012

NIPPAT


NIPPAT



Rice Flour                     --    1 Cup
Channa Dal                   --    1 tbsp
Roasted Ground Nut     --    2 tbsp
crushed red chiily          --     1 tbsp
hing powder                  --    1/2 tbsp
salt to taste
Roughly chopped curry leaves  --  1 tbsp
oil for frying



method

Heat kadai, dry roast the channa dal and ground nut, crush roasted channa dal and ground nuts,  take one bowl add all the ingrediants and add 1 tbsp of hot oil into it mix well, add little water and make a tight dough


grease your palms, make small ball of this dough flatten with finger or on a plastic sheet and deep fry.

This can be stored in airtight containers for 10-15 days

Aloo cheese paratha


Aloo cheese paratha  



5 medium size   boiled and smashed potatoes
Grated cheese    ½ cup
1tsp jeera powder
2tsp coriander powder
1/2tsp garam  masala
1tsp chilly powder
2tbsp finely chopped  coriander leaves
2 cups atta.
Salt to taste
Oil   1 tbsp
Water to  prepare dough

Method…take one bowl add  smashed potatoes, cheese, jeera  powder, coriander powder, garam masala, chilly powder, chopped coriander leaves, salt , mix all and keep aside..


Take another bowl  add atta, salt, oil ,mix it for 2 min then add water and prepare dough  and cover it with lid..then keep it for half hour…

After half an hour   divide dough in to  lime size balls..

roll them into circles.......



Very lightly flour a rolling board or clean counter surface and roll each ball into a circle.  Now take a tablespoon-full of the potato mix and spoon it into the centre of the circle you just made. 




Slowly lift the edges and bring together in the center to form a pouch.  Press the ends together tightly to close the pouch.  Once sealed, press down gently to flatten so that you have a flattened pouch.


Lightly flour your rolling surface and roll this pouch in a circle.  Don’t worry too much if the filling oozes out. This happens often but can be avoided by using a very light hand to roll out the paratha. Just gather up the filling and either keep aside or try to put it back into the paratha and pinch the dough to seal.  Also if you are just starting out with Aaloo parathas, do not worry about getting the perfect round shape as it takes a little practice to achieve.  Whatever the shape, it tastes just as good.  



Heat the tawa and fry the parathas one at a time.  Fry one side   till you see tiny bubbles rise on the surface add butter or ghee and turn and fry the other side  till crispy and golden brown.



Serve hot  with Kadhi and pickle. 







sanna khotto (spicy drumstick leaves idli)


Sanna khotto (spicy vegetable idli)





Sanna Kotto usually has only the ground paste steamed like idli's. you  can make this with different types of leaves..like drumstick,methi,palak,etc

White rice                ---   1 cup
Toor dal                    ---    ¼ cup
Coconut grated     ---    1 cup
Tamarind pulp        ---    1tbsp
Red chillies              ---    10 to 15
Salt to taste
Drumstick leaves   washed and cleaned   --   1 cup

Steps to prepare

Soak  rice and toor dal for 2 hours..then wash and rinse it… grind coconut, red chillies and tamarind pulp into fine paste, do   not  add too  much water when grinding,   prepare thick paste…then add soaked  rice and toor dal  continue to grind   till rice  become like rava… do not add too much water to  it…then take that mix into a bowl..add salt  and  drumstick leaves…mix  well… grease idli  moulds pour mixer  into the idli moulds  steam it for 30/ 40 min…serve this with coconut oil…excellent  side dish for lunch  or evening snacks. 

sanna polo




Sanna Polo

Sanna polo is a Konkani dish made of many type of vegetables and fresh leaves (eg: methileaves, drumstick leaves etc)   of our choice.  There are many types of sanna polo  but all have different taste depending upon the  vegetables  we use …  since we add raw vegetables, it is very healthy.  This can be eaten as a side dish for meals or can be had as snacks for tea time.


Onion                ---- 2  big chopped into fine pieces
White rice         ----   ¾ cup
Toor dal            --- 1/4cup
Red chillies      ---- 10
Tamarind pulp ----  ½ tbsp
Coconut grated  --   ½ cup
Oil for preparing   dosa..
salt to taste 

Method…soak   white rice and toor dal for 2 hours . Then  grind it with red  chillies, grated coconut, tamarind pulp,  washed and soaked rice and dal  mix in to thin paste. Then add chopped onions  and salt keep it for 10 min..   then prepare dosa from this batter..when u bake dosa cover the pan  with a lid.