Phagil Batato Stirfry

By    4:57 PM // 2 comments
Phagil is konkani word for teasel gourd which belongs to the same family as bittergourd but is less thorny and bitter [infact sometimes sweeter] than bittergourd. It is a seasonal vegetable available during monsoon season in India. Being seasonal they don't get missed out from the festive menus, especially the phodis prepared with them which we amchis love very much. I will post the recipe of phagila phodis/fries some other time. Today I am posting the recipe of a side dish prepared from this vegetable.


Recipe adapted from Maayeka by Anjanaji


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Capsicum Paneer paratha

By    9:53 PM // 2 comments
We always want our kids to eat healthy food and kids prefer it to be tasty, irrespective of whether that food is nutritious or not. Thus, this becomes a challenging task to think something new and innovative everytime we pack our kids tiffin. In continuation to my lunchbox ideas for kids, I am back with yet another paratha recipe. I had mentioned earlier paratha is a wholesome meal by itself. Read about savoury stuffed aloo paratha here and sweet stuffed sheera poli here. 

 This time its capsicum paneer paratha. The name must have suggested you by now what's the stuffing that goes in this paratha :). I prepared this for the first time and was eager to see kids reaction. The dish was served as an evening snack with cup of milk to kids and they loved it. Surely this recipe is a keeper.


Recipe credit: Kiranmayi Kamath


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Tambdi bhajji amshe

By    9:41 PM // No comments
While on shopping, got to see these fresh red amaranths sitting in between lush hues of greens, stacked one above the other on the shelves of supermarket. Leafy vegetables are the vegetables that tops the list for nutrient dense foods on the planet and I am quite happy that fresh ones are made easily available at a cheaper price when compared to other vegetables and fruits in the supermarkets here.


Red amaranth is called as tambdi bhajji in Konkani and amshe means sour and this is exactly how the curry tastes.


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Chanmburya Upkari/ Charmurya Upkari

By    3:28 PM // 2 comments
Posting my favourite snack recipe made from puffed rice. Chanmburo/Charmuro is konkani word for puffed rice and chanmburya upkari is a very famous street food across Udupi-Mangalore. Though you may find it more or less like Mumbai bhel or Kolkota Jhalmuri when you read through the recipe, but the specialty of this snack is the use of coconut oil that gives a unique taste to this dish. Yummmm ! The basic recipe includes onions, chili powder, salt, coconut oil, coriander leaves and puffed rice. Now there are many variations done to the basic recipe like adding tomatoes, grated raw mango or lemon juice, grated carrot, beetroot, sev, etc




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Carrot with Dill Greens - A side dish

By    11:11 PM // No comments
Today's recipe is a vegetable side-dish with a combination of carrots and dill greens. I love this recipe where the sweetness of crunchy carrots gets complemented by the pleasant aroma of dill leaves, and the taste enhanced by spices and lemon juice. The blend of orange and green colors makes it very eye catching, that is bound to attract everyone's attention. A nutritious side dish that is very easy to prepare and gets ready in 10-15 minutes time.



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Sheera Poli/ Sanjori

By    4:57 PM // 3 comments
Now that my younger one has started with his preschool/playgroup I prefer to pack easy and less messy to handle foods in his tiffin. Stuffed parathas is one such food because apart from being less messy this is one wholesome meal by itself. I try different variations by adding different spices and veggies and each variation is loved at home. Kids can have them anytime and want it every time :). I have already posted the recipe of Aloo paratha and you can read it here. 

 Sanjori is almost similar to north indian stuffed parathas. We can find the difference only on tasting as the stuffing in this paratha is sweet sheera (roasted semolina halwa). I remember tasting these polis for the first time from my friend's tiffin during my school days and she used to call them as sheera poli. I thought let me try making them for my kids tiffin too. And so yesterday I made these polis with sweet stuffing. I adapted SK recipe from here. The outer covering is usually made of maida/APF but I have replaced it with wheat flour, obviously to make the dish healthy.

 While browsing for more details on sanjori I read about the difference between sanja and sheera [either of them can be used as stuffing in this dish] explained in simple terms by Anjali of Anna Parabrahma which you can read here. You can make these polis more flavored and nutritious by adding cinnamon powder to plain sheera or adding drynuts like chopped cashews and raisins. You can also try adding some fruits in the stuffing eg mango sheera, pineapple sheera or apple sheera.


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Potato Canapes With Sprouted Moong Bean

By    8:58 PM // 2 comments
Moong bean is rich in protein, fiber, vitamins and low in fat. Sprouted moong is even more nutritious and I often include it in the diet, mostly as salads, simple chaats or stirfry. This time I did some variation as per the ingredients availability at home and adapted a bookmarked recipe from here.



 Ingredients

2 big sized potato, washed, peeled and sliced into 1/2" thickness discs
1-2 tbsp olive oil
1 cup whole green moong, sprouted
1 onion medium sized, finely chopped
1 tomato medium sized, finely chopped
Fresh coriander leaves, finely chopped
3 -4 tbsp Tomato sauce + Chilli sauce or Pizza sauce [ You can substitute this with barbecue sauce or with green chutney and sweet chutney]
Grated mozzarella cheese as topping [optional]
Salt as per taste

Method

Microwave potato slices [dipped in water] for 2 minutes. Drain the water and pat the slices dry. Toss these slices in olive oil and a pinch of salt. See to it that slices get coated with oil. Spread these slices in a single layer on baking sheet [I used aluminium foil] and bake them in preheated oven at 200°C  for 20-30 minutes, turning half way until golden brown.

Meanwhile in a bowl mix sprouted moong, finely chopped onions, finely chopped tomatoes, coriander leaves, salt as per taste.

Remove the baking tray and spread a spoonful of the mixture over each potato slice. Top with pizza sauce/ tomato sauce + chili sauce and grated mozzarella cheese. Bake it for another 2-3 minutes. Serve it as snack or starter!



Note: 
You can add chaat powder, kala namak, red chili powder, lemon juice and sev if you use sweet chutney and green chutney instead of sauces.
You can use other pulses/ beans in place of whole green gram.

 Sending this post to Kid's Delight Potluck Party event and Vardhini's Bake Fest event hosted by Marija of Palachinka

Happy Baking!

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Eggless Doughnuts/Donuts

By    5:35 PM // 2 comments
Doughnuts or Donuts is a type of fried dough confectionary food. Chocolate glazed doughnuts is favourite of my elder one  and for some people having it with coffee is like a match made in heaven . My favourite is plain glazed ones with a glass of milk. There are deep fried ones which are considered not so healthy and then the healthier baked ones but whichever recipe you opt there is nothing like freshly home made doughnuts. I thought of treating my family to doughnut similar to the ones bought from shops, so gave in to the deep fried version and tried this recipe from here [which I had bookmarked almost 18 months back,,,finally managed to do them !!!]



 Ingredients

 1 1/4 cup all purpose flour
2 tsp yeast
1/4 cup milk
1/4 cup water
1 tbsp butter
3 tbsp powdered sugar
a pinch of salt
1/2 tsp of vanilla essence
Glaze as per choice

 Method :

 Make the water lukewarm in a long glass, add yeast and a tsp of sugar to it. Leave it for 10 minutes covered. After 10 minutes you will see the foam/bubble froth at the surface in the glass. Mix well till the yeast dissolves.

 Now mix the flour, powdered sugar, salt, vanilla essence, milk. Add the yeast mixture and mix well. The mixture will be bit sticky. With the help of a spoon continue kneading the mixture into a soft pliable dough. Allow the butter to come to room temperature and mix it to the dough. Knead again till the dough is smooth and elastic. Now place the dough in a vessel covered with a cling film and leave it untouched until it doubles.

 As you see the dough has doubled in size, press it lightly to remove the air and knead lightly. Dust your work surface as well as the rolling pin with flour. Place the dough on the work surface, sprinkle some flour over it and roll it into 1/4" thickness. Use doughnut cutter to get the desired shape. I dont have a cutter so used empty bottles of different size to get the desired disc shapes. Place these disc rings on floured butter paper and cover them loosely. Allow them to rise for about 30 minutes.

 Heat oil in a pan. Once the temperature is reached slide in 2-3 disc rings into the pan and fry both sides on medium to low flame till they are golden brown. Drain them on kitchen tissue.

For glaze

 Chocolate glaze
Ingredients
1 cup powdered sugar/confectioners' sugar
4 tbsp unsweetened cocoa powder
5-6 tsp milk
1/2 tsp vanilla essence

 Method:
Mix all the ingredients in a bowl. Stir well in order to remove the lumps if any. Once u get the desired consistency, dip the top halves of the doughnuts in the glaze, allow some excess to drip and then place it back on the wire rack, glazed side facing upwards. You may leave as it is to set or sprinkle some confetti of your choice.



 Cinnamon sugar glaze
Mix powdered cinnamon powder with castor sugar and spread it on a plate. Dip the doughnut in it until it gets coated with sugar on all the sides.

 Sugar icing
Take few tsp of icing sugar and add desired food color [ Here I have taken orange food color].Mix well to form a thick paste. With the use of plastic bag to make a cone and fill it with paste. Pipe the desired designs or drizzle on the surface of doughnuts.

 Jam
Spoon a dollop of preferred jam and apply it on the doughnut.

 Serve these doughnuts with a glass of milk/ coffee once the glaze gets set.

My little toothless munchkin eager to take a bite

 Note:
Doughnuts at room temperature can be stored in plastic box or cover it with plastic wrap for 2 days. 

 Ending this post with a quote related to doughnuts. Hope you agree with it :)



 Sending this entry to Kid's Delight Potluck Party

Happy Cooking!!!!

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Lauki Dal

By    3:12 PM // 2 comments
Lauki / Dudhi or Duddhe [in Konkani] is a healthy vegetable. Today's recipe includes this vegetable cooked in combination with chana dal. You may use any other dal if you don't have chana dal stock.



 Recipe inspired by Archana Shenoy.

 Ingredients

 1 cup diced bottlegourd/lauki
1 cup chana dal, soaked for 15 minutes.
2 small onions, chopped (Use half portion of chopped onions while boiling the bottlegourd and remaining half you saute it with other ingredients)
4 small pods of garlic, minced
1 medium sized tomato, chopped
1 tsp of kashmiri chilli powder 
1/2 tsp turmeric powder/ haldi
2-3 red chillies round shaped
1 tsp cumin seeds
1 tbsp ghee
salt to taste
Finely chopped coriander leaves to garnish.

 Method:

 Pressure cook soaked chana dal for 3 whistles and switch off. Let it cool. Once it cools mash the dal and keep it aside. Boil the diced lauki, chopped onions and garlic in a separate vessel [Take care not to overcook the lauki]. Add a tsp of ghee and pinch turmeric while boiling the vegetables.

 Meanwhile, heat 1 tbsp ghee in a kadhai/ pan. Add cumin seeds and once it splutters add round red chillies, turmeric powder/ haldi and chopped onions. Saute it until the onions turn translucent. Add chopped tomatoes and stir it for few minutest. Once the tomatoes get cooked, add chilli powder, salt to taste and little water. Then add the mashed dal, cooked vegetables to the tomato mixture and bring it to a boil. Garnish with chopped coriander leaves and serve it hot phulkas or hot rice.




 Sending this post to side dish mela event.

 Happy cooking!
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Ajwain and Wheat Flour crackers

By    10:11 PM // No comments
Ajwain. Ajwain /Vovvo/ Ova/Vovvam as we know is called as Bishop's weed and have digestive properties. They are used as a spice in cooking and added to puris, parathas, dals and root vegetables preparation. Some people eat it raw followed by drinking water and swear by to get relief from their upset tummy.

 Few days back I came across a packet of biscuits in supermarket, the biscuits incorporating these seeds as well as jeera seeds. Decided to search for its recipe which is when I came across this crackers recipe here. The recipe was very easy to follow and the idea of baking drew me to make them immediately. I made few alterations to the original recipe.



 Ingredients

 1 cup wheat flour
1/2 tsp black pepper powder
1 tbsp ajwain seeds [ You can decrease this quantity to half of it]
1 tbsp jeera seeds
A pinch of baking powder
2 tbsp yoghurt
3 tbsp oil
2 tbsp water [and little more to make the dough smooth]
A pinch of haldi [optional]
Salt as per taste

 Method:

 Mix wheat flour, pepper powder, ajwain seeds, jeera seeds, baking powder, haldi, salt as per taste in a bowl. Next add oil and mix it well to give a crumbly look. Now pour the yoghurt and start kneading. Add water as much as required and knead into smooth dough. Cover the dough with plastic wrap and allow it to rest at room temperature for 30 mins.

 Now dust some flour on board/counter top and over the rolling pin. Divide the dough into equal parts. Work with one part and roll it into thin sheet. [The thickness can be adjusted as per your preference] Using a cookie cutter cut as per the desired shape. Prick it with fork. Place them on a baking sheet/ parchment paper/ aluminium foil. Preheat the oven to 190C and then bake these biscuits for 15 -20 minutes or till they are golden brown in color [Time may depend on the thickness of the crackers]. You may need to bake them in batches depending on your oven size. Allow them to cool completely and store them in an air tight container.



 Enjoy this crispy crackers with tea or with some yummy dips.

 Happy cooking !
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Soyi Khadi/ Khobri Mithai

By    9:55 PM // 2 comments
Gouri festival is celebrated as Vayna Puja by some married women [savashini] of GSB community, a day before Ganesh Chaturthi [Chavati]. This puja is done to invoke Goddess Gauri, also known as Parvati- mother of Lord Ganesh and seek her blessings. Vayna [Coconut called as Naarlu in Konkani] is symbolic of this festival. This puja is inherited by some families which means they practice this as a tradition and perform it. At the end of this, worshipped coconuts with diya are distributed to the married women/ relatives and friends who attend and participate in this puja. Details of the this festival can be read here.

 Few GSB families don't have this as a tradition and hence do not perform this puja. They are invited to the houses where it is performed and married women are offered the vayna with diya [as a blessing]. [My family from mother's side as well as husband's side fall under this category]. After the puja, coconuts get accumulated in the house and it is said that these coconuts should be used only to prepare some sweets or any other recipe with no use of onion and garlic. After using them in no onion garlic recipes the best way to finish this fresh coconuts would be to make delicious soyi khadi, atleast that's what my grandmom, mom and aunties did, and the coconuts would disappear from the house.

 I received vayna narlu this year too and while deciding on what to prepare from it I came across khobri mithai recipe by Asha mayi. She is a culinary expert and has authored a cookbook on Konkani cuisine named "The Konkani Saraswat Cookbook". This recipe came just in time. Myself, hubby and kids relished eating these burfis. I found that the use of cashews in her recipe adds richness and makes the burfis tasty. Lets go to her recipe.

Ingredients

 2 cups fresh grated coconut [make sure it is grated fine, if not then you can blend with milk.]
1 1/2 cups sugar
1/2 cup cashewnuts [optional]
1/2 cup milk
1/2 tsp cardamom powder
Little ghee for greasing

 Method:

 Grind cashewnuts with little milk into paste. Mix all the ingredients that is coconut, remaining milk, sugar and cashewnut paste in a deep heavy bottomed vessel. Keep stirring it at regular intervals and cook it over low flame. Once the moisture from the mixture dries up, add cardamom powder. Mix it well and switch off the flame as the sticky mixture leaves the sides of the vessel.

 Grease a plate with ghee, pour the mixture into it and spread it evenly with back of spoon or rolling pin. Cut them into desired shapes when its little warm. Cool down completely before you store them in an airtight container.

Notes: Make sure you use white gratings only, so don't scrap the brown part of the coconut. You can blend the coconut to fine paste if you prefer your burfi to be of fine texture.

 Enjoy this yummy treat!

 Sending this post to
"Lets cook with coconut"
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Bharwan Mirch - Stuffed Peppers

By    10:07 PM // No comments
I came across these bright green stout chillies at an Indian grocery shop here. Upon asking, the shop owner approved of their use in making bhajjis. I instantly picked them up with a plan to make bhajjis for my guests who were expected at our place. As I reached home the plan got changed, and I opt to prepare bharwan mirch. Later in the evening, this dish was served with hot cup of tea to my guests and they liked it very much. I hope you too enjoy this recipe that is made with besan.

Ingredients

 10 large light green chillies/ banana peppers
1 cup chick pea flour/ besan
2 tbsp fresh grated coconut
1 medium sized onion finely chopped
1/2 tsp fennel seeds [Optional you can use sesame seeds, nigella seeds]
A pinch of asafoetida
1/2 tsp turmeric powder
1/2 tsp of red chili powder [optional depends on how spicy the chillies are]
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala [ You can substitute this with kitchen king masala]
1 tsp amchur powder
Salt as per taste
1 tsp sugar /brown sugar
1 tbsp oil
2 tbsp of finely chopped coriander leaves

Method:

Wash and clean green chillies. Slit them vertically on one side from top to tip of it. Remove the seeds [I do this to keep them less spicy] and don't cut the stalks. Keep them aside.

Meanwhile dry roast the chickpea flour in heavy bottom vessel/ pan on low heat till you get nice aroma of the flour. Keep it aside. Take oil in the same pan, add onions and saute till it turns translucent. Add grated coconut and fry it. Add hing, all dry spice powders, garam masala and stir well. Add the roasted besan and switch off the flame. Now add amchur powder, fennel seeds [optional sesame seeds or nigella seeds], chopped coriander leaves, sugar and salt as per the taste. Mix well and allow it to cool. Stuff this besan mixture in slit chillies and shallow fry them with little oil on pan. Keep the flame to medium and cover the pan. Turn it on another side and continue cooking till the chillies and mixture gets cooked/browned. Switch off the flame. Sprinkle some finely chopped coriander leaves, grated coconut and serve it as yummy starter/ evening snack or you can serve them as a great accompaniment to any meal. 

Tempted with this super tempting chillies??? Do try them and let me know.

 Happy cooking !
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Panchmel Dal

By    10:00 PM // 4 comments
Panchmel dal is a traditional dish from State of Rajasthan. "Panch" is a hindi word which means five and the preparation contains combination of five lentils[dals] tempered with spices, and so the name "panchmel dal"

 Dals are known to be an excellent source of proteins as well as rich in vitamins and minerals, hence this is highly nutritious side dish that goes well with rice or rotis.
Ingredients 

 1/4 cup tur dal
1/4 cup of whole urad dal
1/4 cup moong dal
1/4 cup of masoor dal
1/4 cup chana dal
1 cup finely chopped tomatoes
1/2 tsp turmeric powder
1 tsp cumin seeds
1-2 red chilies
A pinch of asafoetida
1 bay leaf
3-4 cloves
3 green chilies chopped
1 tsp ginger grated
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp garam masala
1 tsp lemon juice
1-2 tbsp finely chopped coriander leaves.

Method:

 Wash and soak the dals for 30 mins. Drain and pressure cook in 3 cups of water with turmeric powder and oil for 3 whistles or till the dal is done.

 Heat oil in a pan. Add cumin seeds. Once the cumin seeds splutter add red chilies, hing, bayleaf, cloves. As the dry spices start to change its color add chopped green chilies, grated ginger and saute it for a minute. Reduce the flame. Add cumin powder, coriander powder and red chili powder. Add chopped tomatoes and cook it on low flame till oil surfaces. Add cooked dal, salt, and water if required to adjust the consistency. Cook for 5 mins. Add garam masala, lemon juice and simmer for few more minutes. Switch off the flame and garnish with coriander leaves. Serve it hot with roti or rice.

Sending this post as an entry to Gujarati Zaika for Dish it Out event 

Happy cooking !

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Kesar Doodh Pedhas

By    4:36 PM // 1 comment
Wishing all my dear readers, family and friends a very Happy Ganesh Chaturthi ! May Ganpati Bappa bless you with treasure of good health, happiness, peace and prosperity. 



Ganesh chaturthi is a major Indian festival celebrated to mark the birth of Ganpati Bappa who is worshipped as the God of wisdom, prosperity and good fortune. The festival begins from Bhadrapada Shudha Chaturthi when Ganesh idols are placed in decorated homes and ends on Anant Chaturdashi with the idols being immersed in water. This household celebration was made into community celebration by leader Balgangadhar Tilak during the freedom movement and since then the public celebrations continue till date. 

I have been part of this celebrations while growing up in Mumbai, the financial capital of India where it is celebrated in a grandiose way. Every corner of the city is all abuzz - busy streets, decorations, music and devotional songs, large number of devotees, huge pandals with tall Ganesh idols been installed in these pandals. Modaks, [sweet dumplings] are believed to be bappa's favourite and so prepared as prasad on this day. I still remember the pedhas from a local dairy near my mom's house... they were prepared from mawa/ khova and moulded in the form of modak. We used to get them as a prasad offering to Lord Ganesh. I thought of preparing similar modak shaped pedhas this time... not from khova but milk powder.



Ingredients

2 cups milk powder
1 can (395 gms) condensed milk
3 tbsp ghee + extra for greasing
2 tsp cardamom powder
Few strands of saffron soaked in 1 tbsp of warm milk
1 tbsp milk [optional, if required when the dough hardens upon cooling]
Chopped pistachios and saffron strands to garnish.

Method:

 Take a wide mouthed heavy based pan. Heat ghee on medium flame. Once the ghee melts, simmer the flame and pour in condensed milk. Add milk powder and cardamom powder little by little. Mix well without any lumps. Keep stirring so that it doesn't get burnt at the base of the pan.

Add soaked saffron milk and continue stirring till the mixture thickens. Once the mixture starts leaving from the sides switch off the flame. Allow it to cool down until you are comfortable to handle the warm mixture. Grease your hands with ghee make small balls and flatten them to discs. Press the center with your thumb [or a clean coin] and garnish with chopped pista saffron mixture. Place the pedhas on parchment paper. Allow them to cool down completely. Refrigerate them by storing in an airtight container.

[If you are an expert to make modaks you would know to pinch out the pedha dough and shape them into modaks. I have used modak mould to prepare them].

Note:

Bring the pedhas to room temperature before serving as they tend to harden upon refrigerating. If you get cracks while making the pedhas or the dough hardens upon cooling add drop by drop of milk and knead the dough well and continue with the process of making pedhas as mentioned above. Take care not to overcook the mixture and switch off the flame as it starts leaving the sides of the pan.

"Pan chadhe Phool chadhe Aur Chadhe Mewa, Ladduan ka bhog lage, Sant kare seva"

 Happy celebrations and once again Ganpati Bappa Morya !!!
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No Onion Garlic Vegetable Pulao

By    12:59 AM // No comments
A quick and easy recipe for vegetable pulao which has no onion and garlic in it. Here I have used black cumin seeds in place of normal jeera that gives a unique and distinct flavor to the pulao.


Ingredients

 2 cups basmati rice
2 cups mixed vegetables [ Beans, Carrot, Peas]
3 and 3/4 cups of water
1/4 cup coconut milk
1 inch piece of cinnamon
3-4 cloves
2-3 green cardamom
1 bay leaf
1 star anise
1/2 tsp black cumin seeds [shahi jeera]
2 green chilies, slit
1 tbsp cashew nuts
1 tbsp raisins
salt to taste
Olive oil + Ghee
2 tbsp of finely chopped coriander leaves


Method:

 Wash and soak rice for 30 minutes in lukewarm water [I would suggest you follow the packet instructions while cooking the rice] . Drain the water and keep it aside.

 Heat oil + ghee in a wide pan. Once ghee gets melted, add shahi jeera and the whole spices one by one. Saute it on sim flame till you get nice aroma. Add cut green chilies. Follow it with the chopped vegetables and saute it nicely for 5 minutes on medium flame. Now add water and allow it to boil. Add in the coconut milk, soaked and drained basmati rice. Add salt as per the taste.

 Stir once [care should be taken to see that the rice grains do not break] and monitor the cooking. Cook it on medium flame until the rice absorbs the water. Lower the flame, cover the pan with a lid and cook it till done. Switch off the flame and allow it to rest for few more minutes.

 Once done completely uncover the pan and garnish with fried cashews and raisins [optional] and finely chopped coriander leaves. Serve it hot with accompaniment of your choice.


Happy cooking !

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