Saturday, 10 December 2016

Dish #442 - Navratan Korma


A gorgeous vegetarian dish...which gives you the best nutrition as well as taste. "Navratan" in hindi....means 9 gems...these gorgeous 9 vegetables are 'gems' in themselves...full of taste..and nutrition...

Ingredients:

Cauliflower florets - 1/2 cup
Green Peas - 1/2 cup
Carrots - 1 - peeled and diced
Potato - 1 - peeled and diced
American corn - 1/2 cup
Capsicum - 1 small - diced
Brinjal - 1/2 - cubed
Cottage cheese - cubes - 1/2 cup
Green beans - diced - 1/2 cup
Cashewnuts - 6 - lightly roasted
Onion - 1 - finely chopped
Tomato - 4 - puree'd
Ginger - 1 inch - finely chopped
Garlic - 4 cloves - finely chopped
Cloves - 4
Bay leaf - 1
Cinnamon - 1/2 inch piece
Garam masala powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp
Oil/Ghee - 1 tbsp.
Cream - 2 tbsp.
Salt - to taste
Cream and coriander leaves - to garnish

Method:
Take a large pan, keep on low heat, add oil and fry the cinnamon, cloves and bay leaf till they give out a nice aroma. Now add the chopped onions, garlic and ginger and fry till almost golden. Then add the garam masala powder, cumin powder, turmeric powder, coriander powder and red chilly powder and then add the tomato puree and salt and fry till oil separates. Then add all the vegetables and 1/2 cup water and cover and cook for 10-15 mins till all vegetables are cooked. Then add 2 tbsp cream and mix well, to form a thick gravy. Add the fried cashewnuts and mix well.
Serve hot garnished with fresh cream and chopped coriander leaves.




Sunday, 4 December 2016

Dish #441 - Nalli Gosht (Hyderabadi Lamb curry)




Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.
Some of the salient features of Hyderabadi food are the key flavors of coconut, tamarind, peanuts and sesame seeds. The main spice is chilly, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
I got this recipe from a Hyderabadi friend who also happens to be Chef!

Dish #440 - Chicken liver Chilly Fry




Chicken liver chilly fry, another dish which I made last weekend.....

Ingredients:
Chicken Liver - 500 gms
Onions - 2 - sliced
Cloves - 4
Bay leaf - 1
Cinnamon - 1 inch piece
Ginger - 1 inch
Garlic - 2 cloves
Dry red chillies - 5
Tamarind - 1 small piece
Oil - 1/2 tsp

Method:
Take a heavy bottomed pan, add oil, keep on low heat, fry onions, cloves, bay leaf, cinnamon, ginger, garlic and dry chillies till golden. Cool for a while and then grind into a smooth paste along with 1/2 cup water and tamarind.
Now put some oil in the same pan, fry the chicken liver for 2-3 mins, then add the ground masala paste fry for 2 mins, so that the liver and masala are mixed well. Add 1/2 cup water and cover and cook for 10-15 minutes till liver is well cooked. Then open the pan and keep on high heat till all the water evaporates and oil begins to separate.
Garnish with bits of fried dry red chilly and serve hot.


Saturday, 3 December 2016

Dish #439 - Chicken Pepper Fry


This recipe is inspired by the Pepper chicken we normally get in restaurants, but this version is my own experiment which was successful in the 1st attempt itself.
Black pepper has various health benefits, so apart from sprinkling ground black pepper on salads and eggs, I try to use them in almost every dish which needs a spicy taste.
This recipe is however has more pepper than in other dishes, but the pepper enhances the taste of chicken so much that you will be left asking for more.
The health benefits of black pepper include relief from respiratory disorders, coughs, the common cold, constipation, indigestion, anemia, impotency, muscular strains, dental disease, pyorrhea, diarrhea, and heart disease. Because of its antibacterial properties, pepper is also used to preserve food. It is a rich source of manganese, iron, potassium, vitamin-C, vitamin K, and dietary fiber. Black pepper is also a very good anti-inflammatory agent.
Simple and quick to make....do try this out..

Saturday, 19 November 2016

Dish #438 - Hot n Sweet Sticky Crabs


"Hot n Sweet Sticky Crabs" a lip smacking dish I recently made, using some basic Chinese sauces.
Inspired by some Chinese dishes... but with my own twist.

Saturday, 29 October 2016

Monday, 10 October 2016

Navratri Festival Special - "Chana Dal Panchkadhai" or Chana Dal dessert


Here is another dessert which is a popular dessert made by the people of the Konkani community during festivals as "Prasadam" or offering to God.
Specially made during Shravana month and also Navratri festival.
A split and husked relative of chickpeas, Bengal gram is the most popular legume in India. Chana dal is delicious, nutritious and easily digested. They look and taste like small kernels of sweet corn and work well in soups, salads, and rice dishes.Chana dal is high in fiber and help to lower cholesterol.
Apart from having a great taste, it also has a very low glycemic index, which is important for those with diabetes. Chana dal can be a good food for people with diabetes because it has a low glycemic index.
Chickpeas are a helpful source of zinc, folate, calcium and protein. Chickpeas are low in fat and most of it is polyunsaturated.

This dessert is easy to make and can be eaten as a snack as well. I learnt this dish from my Mom and make it during important Hindu festivals.

Friday, 16 September 2016

Anantha Chaturdashi Special - "Alvatthi" or Hot n Sour Colocasia leaves


"Alvatthi" is a traditional Konkani dish or should I say delicacy made especially today, ie on the festival day of "Anantha Chaturdashi" ie the last day of the Hindu festival of Ganeshotsav.
It is generally the tenth or eleventh day after Ganesh Chaturthi.
I have always eaten this dish in the traditional meal at our mutt/temple on this day but never really made it.
I also had this dish several times cooked by my Co-Sister, and got this recipe too from her.
The taste of this dish, lies in the leaves ie Colocasia leaves which we also use to make Pathrode.
Its a fairly simple dish to make, although until now I thought it was difficult to make mainly due to difficult the pronunciation of the dish.

Try making this dish, am sure you will love it too!
I know its not so easy to find colocasia leaves, but the solution is simple, grow them in your own garden or balcony.
In India and parts of Asia it is known as "Colocasia" and is a food crop.
But in other parts of the world like USA, Canada and Australia it is also known as "Elephant Ear" and is an ornamental plant.
Do buy the bulbs and plant them at home, you will be able to make these new dishes very easily.
Make sure to use enough tamarind in your dish to get rid of the itchiness.
However, these leaves are available in so called "Mangalore/Indian stores" everywhere.

Sunday, 28 August 2016

#Happy Ganesh Chaturthi (Gowri Ganesh Festival Special)

Happy Gowri Ganesh festival to you in advance.I am going to be really busy for the next few days making preparations for the festival puja and bringing together all that is needed to cook this delicious festive lunch.
Here is what I cook on Ganesh festival day every year.


If you wish to cook any of these dishes for #ganeshchaturthi, please click on the names of the dishes to go to the recipes.
I will be posting recipe "Tomato Saaru" soon.

Thursday, 18 August 2016

Wheat Laddoos or "Churmundo" in Konkani

Here is a simple and easy to make "laddoo" made from Wheat and and very popularly known as "Churmundo".
I have made this specially for my brother today since its "Raksha Bandhan".
This laddoo is easy to make, needs the ingredients that are always in your kitchen, so you can make them at any time.

Sunday, 7 August 2016

"Nag Panchami" Festival Special

"Nag Panchami" is a traditional festival of the worship of snakes or serpents observed by Hindus throughout India and also in Nepal.
Just like all other Hindu festivals, onion and garlic and not consumed on these days...and the focus is all about "sathvik" food...
Also, any kind of seasoning is not done in the kitchen...
Now adhering to these rules...cooking is not so easy...so to simplify the thinking and cooking process, konkanis have a standard set menu for that day...
"Pathrode" a steamed side dish and "Patholi" a steamed dessert...



Saturday, 30 July 2016

Dish #437 - Prawn and Avocado Salad


Eating Avocados Can Lower Cholesterol and Triglyceride Levels.Avocados Are Loaded With Fiber, they contain more Potassium than Bananas.
Avocado is one of the few fruits that will provide you with "good" fats. That means it can help keep your cholesterol levels already in the healthy range, and help lower your risk for heart disease.
Here is a beautiful salad made with Prawns and Avocados... another healthy dish.....

Sunday, 17 July 2016

Dish #436 - Cajun Hot Wings



Cajun Hot wings... my very own recipe... simple yet lip smackin' good...deep fried but in this lovely monsoon weather I guess a lil bit of Indulgence is allowed :-)

Dish #435 - Beetroot n Paneer cutlet


Here's a snack made from Beetroot and Paneer or Cottage cheese, which is not only healthy but also delicious.
Beetroot is not our favorite vegetable but due to its gaining popularity as the new super food that beets and beetroot juice can improve athletic performance, lower blood pressure and increase blood flow, I have been trying to incorporate beets in our diet.
Paneer or Cottage cheese is high source of protein and keeps you feeling full for a couple of hours...



Saturday, 16 July 2016

Thursday, 7 July 2016

Dish #433 - Khubani Ka Meetha (Apricot Dessert)



A beautiful dessert that is usually made with dried apricots.... Orginally from Hyderabad but now served in most restaurants...Its not only easy and quick to make but also is the perfect way to finish a Mughalai meal...of Hyderabadi lamb pulao or Ayesha's Chicken Biryani.

Ingredients:
Dried apricots - 100 gms
Ghee - 1 tbsp.
Sugar - 2 tbsp.
Lemon juice - 1 tsp.
Cardamom - 2 cloves - peeled and powdered
Pistachios - Peeled and toasted

Method:
In a large bowl soak the apricots in water till they are all just covered with water, and soak for about 2-3 hrs. If you are using fresh you can de-seed them and use directly.
Take a large pan keep on low heat, and the ghee, when slightly hot add the drained apricot and fry and mash for about 10 minutes. Then add the sugar and lime juice and fry for 10 more minutes.
Then add the cardamom powder and half the pistachios and sauté well.
Remove on to a serving platter/dish and garnish with the remaining pistachios.


Saturday, 2 July 2016

Dish #432 - Pan fried Salmon with Mushroom Sauce and Broccoli


Salmon is an excellent source of vitamin B12, vitamin D, and selenium. It is a good source of niacin, omega-3 fatty acids, protein, phosphorus and vitamin B6. Eating salmon is beneficial in the treatment of osteoarthritis and other inflammatory joint conditions. Consuming salmon regularly has been associated with reducing the risk and incidence of depression. It also increases your cardiovascular health.
Simple pan-fried salmon is not only easy to make but also healthy.

Dish #431 - Lychee Lemonade


Bangalore is pretty chill now due to monsoons...but its summer in most countries.....with very high temperatures...
Here is wonderful drink made using lychees... At this time of the year fresh lychees are available everywhere...but you could even canned lychees...

Saturday, 14 May 2016

Dish #430 - Clam & Malabar Spinach curry



Clams, whether fresh or canned, have numerous health benefits. Being high in protein and low in fats, they are also great for those on a diet.
Clams are surprisingly high in iron.Some individuals, especially women, have a difficult time getting enough iron each day, resulting in anemia if not treated. If you suffer from low iron, eating clams occasionally will help maintain your iron stores.
Plus, you can pair them with different vegetables and grains to improve the taste as well as nutritive value. You can also cook this super food from the sea in a variety of ways by steaming, baking, frying them.
Here is a simple curry that I made using the basic Mangalorean Konkani ingredients.

Dish #429 - "Begun Bhaja" - Pan fried Brinjal/Aubergine - Bengali Style


A simple and awesome dish I learnt from a friend of mine recently...."Begun Bhaja" or Pan fried Brinjal/Aubergine in Bengali style. To make it fully authentic use pure mustard oil while frying.
Brinjal/eggplant/Aubergine is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. 
It also decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy and overall lower weight.

Saturday, 12 March 2016

Dish #428 - Mango-Ginger Thokku


When you went vegetable shopping, have you confused "Mango ginger" for regular ginger.

Well! I have during my initial days of cooking in the kitchen...

That's when I made this "Thokku" which is a sweet tangy and spicy pickle made of Mango ginger also known as Curcuma amada also commonly known as mango ginger is a plant of the ginger family and is similar to turmeric. The irregular shapes are almost similar to ginger but tastes like a raw mango.Its quite effective in boosting metabolism,asthma, bronchitis, cough. It has tremendous cancer fighting medicinal values.

Ingredients:
Mango ginger - 250 gms
Tamarind - 1 lemon size ball
Red chilly powder - 2 tbsp
Salt to taste
Hing/Asafoetida - 1/2 tsp
Grated jaggery - 2 tbsp
Gingelley oil - 2 tbsp
Mustard seeds - 1 tsp

Method:
Wash and grate mango ginger. soak tamarind in water and make thick juice.
Heat oil, add mustard seeds, add mango ginger and mix. Keep on low flame till cooked, then add tamarind juice. cook for 5 mins and then add red chilly powder, salt and hing and mix.
Allow to be on low flame for 10 mins then add jaggery grated and mix. Cook for 20 mins, then switch of heat and allow to cool. Transfer to glass bottle and then 1 tbsp gingelley oil on top.

Dish #427 - Chilli Prawn Spaghetti


Chilli Prawn Spaghetti... a beautiful dish that not only looks good but also tastes awesome....

Ingredients:

Fresh or Dried spaghetti - 250 gms
Olive oil - 4 tbsp
Garlic cloves - 2 - peeled and crushed
Chilli flakes - Dried - ½ tsp 
Prawns - 200 gms - shells removed and de-veined
Cherry Tomatoes - full or halved - 100 gms
Tomato paste - 2 tbsp
Basil - fresh - 1 handful or dried - 1 tsp
Thyme - fresh - 1 handful or fried - 1 tsp
Lemon -1/2 - juice only

Method:
Cook the spaghetti in boiling salted water for about 3-4 minutes or according to packet instructions, until al dente, then drain.
Gently heat the olive oil in a frying pan. Add the garlic and chilli flakes and leave to infuse with the oil for a few minutes over a low heat. Turn up the heat and add the prawns and the tomato paste. Cook for 2-3 minutes until they turn pink and are cooked through. Remove from the heat.
Add the cherry tomatoes, pasta, basil and lemon juice. Toss together, spoon onto 2-3 plates and serve immediately.

Sunday, 31 January 2016

Dish #426 - Green papaya prawn salad (Thai style)


Another of our favorite Thai dish is the "Green Papaya prawn salad"....its not just healthy but tasty too...vegetarians can skip adding prawns...

Green unripe papayas are rich in enzymes which are very good for the stomach. Green papayas benefits the health in many ways. For example, green papayas aid digestion, converts proteins into essential amino acids, cleanses the colon, fights nausea and constipation to name a few.

Thursday, 14 January 2016

Happy Makara Sankranthi, Pongal & Lohri



"Gova kane ani chane dali Go'd khichidi" or Broken Wheat and Split chickpeas dessert is normally made during festivals especially during "Sankranthi" festival.
Its easy to make.... 
Like most Konkani/South Indian desserts, this khichidi/dessert is best served with ghee...
My Mom is an expert at making this, and recently I learnt from her.

Saturday, 9 January 2016

Dish #424 - Kashmiri Khatte Baingan (Brinjal Delicacy)


A lip smacking vegetarian dish originating from Kashmir is the "Kashmiri Khatte Baigan"..
Made from Brinjal...its easy and quick to make....

Brinjal also known as Aubergine or Eggplant, has some amazing health benefits...
It helps to control diabetes, The cholesterol levels are brought down to a great extent by the eggplant.
Eggplant is considered to be high in water content yet low in calorie count. This feature makes it very ideal as a healthy diet for people who want to reduce weight.
The digestive system is kept healthy and safe because of the good content of fibre in brinjals. This prevents constipation as well. The risk of colon cancer is also eliminated.
The eggplant has good amounts of vitamin C which make it an effective anti-viral and anti- bacterial source.Also its good for skin and hair.
Hence cook one of these Brinjal dishes ( Ringna na Holla, Gulla Bajji,  Bharli Vangi, My granny's phuddi sagle, every week and avail its amazing health benefits...

Dish #423 - Apricot Chicken


Apricot Chicken...A dish inspired by Master Chef Australia.
Made a few changes by adding rosemary along with thyme....
Easy to make and lip smacking delicious...
perfect for home parties where it can be made a few hours prior to serving....and you can cook the same of thighs as the number of people in the party...

Ingredients:
Chicken thighs - 8 - skinless
olive oil - 80 ml
garlic cloves - 12 , peel on, smashed
dried oregano - 1 tablespoon
thyme - 10 sprigs
Rosemary - 10 sprigs
Dried apricots - 24
Green olives - 24
Orange rind - 1 strip
Bay leaves - 2
Sherry vinegar/red wine vinegar - 120 ml
White wine - 250 ml (Optional)
Sugar - 2 tbsp
parsley, chopped for garnish
salt and pepper, to taste

Method:
Combine chicken, oil, garlic, oregano, 8 thyme and 8 rosemary sprigs, apricots,olives, orange rind, bay leaves, sherry vinegar, salt and pepper in a ziplock bag. Seal bag and gently massage the flavors into the chicken. Set aside, to infuse, in the fridge for minimum of 2 hours or overnight.
Preheat oven to 180 degree C.
Transfer chicken and all marinade ingredients into a large baking dish. Add white wine and sprinkle over the sugar.
Place in the oven to roast until cooked through. Remove from oven and allow to rest 5-10 minutes.
Sprinkle with parsley and leaves of remaining sprigs thyme and rosemary.

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