Jeere meere chutney(black pepper& cumin seed chutney)

Grated   coconut                         1cup

Red chilly roasted in little oil      5

Jeera                                           1tsp

Black pepper(meera)              2tsp

Tarmind  pulp                         ½ tsp

Salt to taste

Coconut oil                              1/2tsp

  

Method

Heat oil  fry jeera and meera for  2- 3 min. then let it to cool.

 Then grind it with  grated coconut, red chilly, salt and pulp..use little water when grind. Nice combi with white rice ..

 

Spicy chilly dates  chutney..

Dates                   10 to 15

Chilly          powder.     2tsp

crushed      garlic      1tsp

crushed      ginger      1 tsp

Lime juice             1tbsp

Methi    seeds         ¼ tsp

Mustard              1/2tsp

Curry leaves few

Sugar              1tsp

Oil.                   1tbsp

Hing                ½ tsp

 Method

Deseed dates and cut into 4.         Heat oil in pan add mustard seeds then add methi  fry for a min then add ginger and garlic fry it till  light brown.  then   add curry leaves, hing , chilly powder  fry it for 2 min..then  add   chopped dates and salt,  sugar  fry for a min.   switch  off the gas add lime juice.   Goes well with biryanis…



                                                                                 

Rava ladu

Rava  ladu

    Ingredients for ladoo

Rava 1 cup

Sugar 1cup

Grated coconut 1/2cup

Water1/2 cup

Ghee 3to 4 tbsp

Milk ½ cup

Cardamom powder 1tsp

Raisins few..

Method  :heat  kadai   add 1tbsp of ghee  fry the raisons and grated coconut till light brown and keep aside..then add rava in remaining ghee  fry till colour change….and keep aside..

At the same time, Make sugar syrup. In a thick bottomed vessel add sugar and 1/2cups of water and make syrup to one string consistency.add  cardamom  powder  to it.turn off the gas.

Then add roasted rava ,fried coconut mix  to the sugur syrup  mix well  keep aside for 15 min till it cool little..then add lil milk to the mix  and remain ghee and prepare ball(laddu).

 

kozhi ada

KOZHI ADA

Kozhi ada is a tasty crispy snack, having spiced chicken stuffed in a crispy wrapper. This can be made with coconut and jaggery mix stuffing.

Ingredients

Wheat flour    --            1 cup

Water   for making dough

Salt   to taste

Ghee/Dalda(Vanaspathi)     -- 2 tbsp

Boiled  Chicken                  ---  1 cup

Onions                            ---   2nos

green Chilli                       --2

Ginger                            --  1 tbsp

Garlic                            --- 1 tbsp

Curry Leaves

red Chilli Powder      ---  1 tbsp

Turmeric                  --- ½ tbsp

Pepper Powder         ---    1 tsp

Garam Masala            ---  ½ tsp

Coconut Oil      for frying          

 Preparation steps

	Make a soft dough out of wheat flour, using ghee, little salt and water. Keep it aside.
	Cook the chicken, Adding salt, a pinch of turmeric powder, and pepper powder. Mince the cooked chicken properly.
	Heat oil in a pan, and saute onions till it becomes golden brown. Add curry leaves, and ground ginger, garlic and green chilly   paste.
	When the onion starts getting golden brown, add a little turmeric powder, red chilly powder, garam masala, and salt to taste.
	Once all the spices are blended well in the mixture, add the minced chicken. Saute  this on low heat, till the mixture is fully dry. Switch off the stove.
	Roll out small thin discs out of the dough. Add required chicken filling on one side and fold it from the other side. Seal the edges together in a pattern to form a crescent shape.
	Heat oil in a pan, and add the adas one by one, and fry on medium heat till slightly golden   color.
	Note : The oil should be on medium heat. If it's too hot, the dough will be only cooked on the outside, and if it's too low heat, the adas will be too oily.

DUM MURG KI KACHCHI BIRYANI

I learnt this biryani from NDTV  Cookery Show.     Its  really tasty  and easy to prepare.

 INGREDIENTS

Basmati    Rice        ½ kg

Chicken                   1   kg

Onions                    4

Milk                       1cup

Kesar                     ½ tsp

Lemon juice         1 tsp

FOR   MARINATION

Ginger-Garlic paste         2 tbsp

Turmeric powder            1 tsp

Curd                                  1 cup

chilly powder                  1 tsp

salt  to taste

SPICES FOR MARINATION

cloves                             4

cinnamon                      1”

Green chilly                    2

Jeera                            ½ tsp

black  cardamom         1

WHOLE SPICES FOR RICE

Cloves                            2

Green cardamom        2

Cinnamon                     ½”

Salt to taste.

FOR DUM

Dough made from atta and water.

METHOD

Soak basmati rice for half  an hour.

Marinate the chicken with curd, turmeric, salt, chilly powder and ginger-garlic paste.

Grind all the spices for the chicken in a mortar and add to the marinade. Leave the chicken to marinate for an hour minimum or up to four hours.

Heat 2 Tbsp of refined oil in a pan. Saute the onions, till they turn golden brown. Keep aside.

Put the rice into the cooking vessel and add the requisite amount of water. Add the whole spices and the salt. Cover and let it cook till the water is absorbed.

Put the milk into a saucepan and heat till it becomes slightly warm. Add the saffron and stir till the milk takes on the color of saffron. Keep aside.

Crumple half the burnt onions and add it to the marinated chicken. Put back in fridge for half an hour.

                                          

       

To Layer The Biryani:

In a handi or an appropriate biryani cooking vessel:  put 1 tbsp oil and heat. Add the chicken and cook on high heat till chicken takes on a light brown color and is half cooked.

Lower the flame; flatten the chicken to form a layer. Put chopped coriander and green chillies on top.

Put all the rice on top of this layer and smoothen out. Pour in the saffron infused milk over the rice and add the lemon juice.

Cover the vessel and make long snake off the dough by rolling in on the counter and use it to seal the top of the cooking vessel.

Let the biryani cook on a very slow fire till the seal is hard and the rice looks fully cooked.

Serve hot  with salad and dates chutney or lime pickle.

GARLIC POTATO

This is my grandmother’s recipe.  She used to prepare this at the time of family get togethers and during vacations when all the kids were around. It’s very yummy and spicy and we were very fond of spicy food.  This can  be used as a starter for parties. It can also served alon with rice and dal.

Ingredients

Baby potatoes                          - 1kg(25-30nos)

Red Chillies                             - 10-15 nos

Garlic Cloves                          - 10-15 nos

Mustard Seeds                        - 1Tsp

Tamarind Pulp                        - 1 Tsp

Oil (preferably coconut oil)    - 3-4 Tbsp

Method

Boil the potatoes and peel skin and keep aside

Grind red chillies, garlic, tamarind   pulp, salt , make a fine paste of  all these

Marinate boiled baby potatoes with this paste keep it for 15- 20 minutes.

Heat oil in kadai add mustard seeds then add marinated potatoes.

Cook on low flame for 15 to 20 min.

Garlic Potato is ready to be served.

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)

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 ..

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.