tag:blogger.com,1999:blog-43165105944448790082024-03-14T16:13:02.622+05:30Cook BookIn the pursuit of connecting together, people from all over the world, through my food....Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.comBlogger451125tag:blogger.com,1999:blog-4316510594444879008.post-84936603171016056232021-12-25T20:47:00.000+05:302022-01-03T10:21:25.610+05:30Merry Christmas & A Happy New Year 2022 :-)<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1aKnEzh4QIPJqygG9QEnu3vq3-kgP6UEICQwFEt7MW95DbVpt2XAxw-uYcteGr6FroNRSNNdmmhKz0Pzw-QXEp8yQCt2gVA2cNmb5ih_CSXI0xM8KhbQ6Vfr4H2DdTNJ21EkUDC8R-Fga/s640/shilpa_NY+special+deserts.jpg" width="640" /></div>
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<a href="http://shilpa-cookbook.blogspot.in/p/desserts.html">http://shilpa-cookbook.blogspot.in/p/desserts.html</a></div>
<br />Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com4tag:blogger.com,1999:blog-4316510594444879008.post-35339224887891621612021-11-02T19:00:00.001+05:302021-11-11T22:17:57.159+05:30A very Happy & Prosperous Diwali to you...!! #diwali2021<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: start;">Diwali is the festival of lights...</span></div>
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<span style="text-align: start;">Here are some of the desserts I make to celebrate the festival...</span></div>
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<a href="http://shilpa-cookbook.blogspot.in/p/desserts.html"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRaoChoc_B-MWQAqa9hL92Z6IFaIr80fbAA8J3SItYFAorE2HYoEmC0fifki9B5a12jJkL1YC02xWCcPj2JLzkwpd1t-qJULq7cqKpCdJ0qBf1TV9ePqFin4_Lw3reFIklXJD0qryTpZH4/s640/diwali+2013.jpg" width="640" /></a></div>
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<br />Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0tag:blogger.com,1999:blog-4316510594444879008.post-58513883286992338352021-04-29T16:59:00.000+05:302021-04-29T17:22:44.839+05:30Kairi Panna (Raw Mango Cooler)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOytDXX_50Ft0rb74yoOQSYmfSW7oL2F7wBbromQ7Mmo3gHIL-yk17rWErrS3XENX96MbJeTKmeUfp2deCV4AOM-OtUScPKHxBvhYs8sQSdU6TfXNKUG7PCVO2-WCp70-Vk2uPN9aAVB9/s1600/Kairi+Panha.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOytDXX_50Ft0rb74yoOQSYmfSW7oL2F7wBbromQ7Mmo3gHIL-yk17rWErrS3XENX96MbJeTKmeUfp2deCV4AOM-OtUScPKHxBvhYs8sQSdU6TfXNKUG7PCVO2-WCp70-Vk2uPN9aAVB9/s320/Kairi+Panha.JPG" width="238" /></a></div>
<span style="font-size: large;"><span style="color: #38761d; font-family: 'Trebuchet MS', sans-serif;"><i>After a hectic weekend, all you want, is a drink, which is cool and refreshing...</i></span><i style="color: #38761d; font-family: 'Trebuchet MS', sans-serif;">Here is a drink just right for the summer...</i><i style="color: #38761d; font-family: 'Trebuchet MS', sans-serif;">Infact can be made thru the year, cause raw mangoes are found almost always.</i></span><br />
<span style="color: #38761d; font-family: 'Trebuchet MS', sans-serif; font-size: large;"><i>"Kairi Panna" or Raw Mango cooler, is fresh, easy to make, refreshing and needless to say, healthy.</i></span><br />
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<u style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large;"><b>Ingredients :</b></u><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Kairi or raw mango - 1 medium sized</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Sugar - 4 tbsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Ginger powder - 1 tsp or fresh ginger - 1/2 inch</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Rock Salt or Black Salt - 1 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Peppercorns - 2</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Cumin or Jeera whole - 1 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Cold water - 500 ml</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Ice cubes for serving</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b><u>Method :</u></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Wash and cut the raw mangoes, disposing off the seed.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Take a saucepan with water, put the raw mango pieces in it and bring to boil.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Once its lightly cooled, put them in a mixer or blender, along with sugar, ginger, rock salt, peppercorns and cumin.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Blend well.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Strain using a juice or soup strainer.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Add 2 cups cold water and Ice cubes.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Serve in cocktail glasses garnished with raw mango pieces if desired.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Kids love this drink due to its sweet and sour taste.</span><br />
<br />Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com1Bengaluru, Karnataka, India12.9715987 77.594562712.7253627 77.2787057 13.2178347 77.910419699999991tag:blogger.com,1999:blog-4316510594444879008.post-38846264951316785962020-01-15T08:24:00.000+05:302020-01-15T10:41:11.819+05:30Happy Makara Sankranthi, Pongal & Lohri<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5C9EoNs7bE-NaHj1C3Iwf4gb0ABCRJEqBtBifLZ5_fDn7YUEDWJ-NAwI68p5pB_Y4q_P9TFu5pcKUFNcjgMJuteUUUFavx65Vm1iJVpb-VQq2sYi2ks1Wcyr0Fe2tbdkAq53jvATpH02/s1600/Khichidi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" hua="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5C9EoNs7bE-NaHj1C3Iwf4gb0ABCRJEqBtBifLZ5_fDn7YUEDWJ-NAwI68p5pB_Y4q_P9TFu5pcKUFNcjgMJuteUUUFavx65Vm1iJVpb-VQq2sYi2ks1Wcyr0Fe2tbdkAq53jvATpH02/s640/Khichidi2.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">"Gova kane ani chane dali Go'd khichidi" or Broken Wheat and Split chickpeas dessert is normally made during festivals especially during "Sankranthi" festival.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Its easy to make.... </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Like most Konkani/South Indian desserts, this khichidi/dessert is b</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">est served with ghee...</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">My Mom is an expert at making this, and recently I learnt from her.</span><br />
<a name='more'></a><b><u><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Serves 5</span></u></b><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Chana dal/Split chickpeas - 1 cup</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Daliya/Broken wheat - 1 cup</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Sugar - 2 cups</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Water - 4 cups</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Coconut grated fresh/desiccated - 1 cup</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Elaichi/Green cardamom - peeled and seeds powdered - 1 tsp</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Ghee/Clarified butter - 1/4 cup</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>Method:</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Wash chana dal and daliya well and drain.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Add 4 cups water to this chana dal and daliya and cook them together in a cooker for about 10-15 minutes till soft.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Now take a heavy bottomed pan, keep on medium heat, add boiled chana dal and daliya, then add the coconut, ghee, sugar and green cardamom powder, and keep stirring and mixing till all the ingredients are well combined and thick.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">You can switch off the heat, once the ghee begins to separate.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Serve it immediately </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">with lots of ghee...!</span>Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com1Bangalore, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-4316510594444879008.post-8330243252953669592018-09-12T21:00:00.000+05:302018-09-12T21:27:30.312+05:30#Happy Ganesh Chaturthi (Gowri Ganesh Festival Special)<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Happy Gowri Ganesh festival to you in advance.</i></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>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.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Here is what I cook on Ganesh festival day every year.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RA8eOvpKJAOVDOxx7dfFohLfBgCaYnWG1lE2XrepkouCvNetuLirrd3x88xxr6h0LRWo1BdcPsaITSffhl5YWZu_HCnb7nn8XDJg6e1IAXCYs5WM2FrzPS5D2gxdipGOVjvfQUIurf8S/s1600/Gowri+Ganesh+Festival+Special.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RA8eOvpKJAOVDOxx7dfFohLfBgCaYnWG1lE2XrepkouCvNetuLirrd3x88xxr6h0LRWo1BdcPsaITSffhl5YWZu_HCnb7nn8XDJg6e1IAXCYs5WM2FrzPS5D2gxdipGOVjvfQUIurf8S/s640/Gowri+Ganesh+Festival+Special.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">If you wish to cook any of these dishes for #ganeshchaturthi, please click on the names of the dishes to go to the recipes.</span><br />
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<li><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="http://shilpa-cookbook.blogspot.in/2012/08/teasel-gourd-fritters-or-phagila-podi.html">Phagila Phodi</a></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="http://shilpa-cookbook.blogspot.in/2012/06/alsande-upkaripalya-stir-fried-long.html">Alasande Upkari</a></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="http://shilpa-cookbook.blogspot.in/2012/07/bhenda-sagle-or-ladys-finger-masala.html">Bhenda Sagle</a></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="http://shilpa-cookbook.blogspot.in/2012/03/jeev-kadgi-podi-breadfruit-fritters.html">Jeev Kadgi Bajo</a></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Batate Phodi</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="http://shilpa-cookbook.blogspot.in/2012/09/pathrode-or-stuffed-n-steamed-colocasia.html">Pathrode</a></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>White Rice</i></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="http://shilpa-cookbook.blogspot.in/2012/02/famously-known-as-ddt-dhaat-dali-thoi.html">Dalithoy</a></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Tomato Saaru</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="http://shilpa-cookbook.blogspot.in/2012/07/god-pohu-or-poha-panchakajjai-or.html">Go'd Phovu</a></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="http://shilpa-cookbook.blogspot.in/2012/03/madgane-chana-dal-payasam-or-split.html">Madgane'</a></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="http://shilpa-cookbook.blogspot.in/2012/07/patholi-or-coconut-n-jaggery-filled.html">Patholi</a></span></li>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">I will be posting recipe "Tomato Saaru" soon.</span></div>
Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com2Bangalore, Karnataka, India12.9715987 77.594562712.724026199999999 77.2787057 13.2191712 77.910419699999991tag:blogger.com,1999:blog-4316510594444879008.post-41362216684239363732018-04-22T19:30:00.000+05:302018-04-22T19:35:21.144+05:30Dish # 451 - Grill Dill Wings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9i-NChZSG5P0EdVlDoTTDkhDV8M2Ka_Ba8CLP285R34bEkxNkHHQC-umlr6Al1e6RBxLEMVWZpywQhaQ9kMRZ5eMBP2Q1JUxfg9bhzeIh1UR3MWufIUpi3a9S6GchTrEScL8upCtozAeq/s1600/Grilled+Dill+chicken+wings2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1468" data-original-width="1600" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9i-NChZSG5P0EdVlDoTTDkhDV8M2Ka_Ba8CLP285R34bEkxNkHHQC-umlr6Al1e6RBxLEMVWZpywQhaQ9kMRZ5eMBP2Q1JUxfg9bhzeIh1UR3MWufIUpi3a9S6GchTrEScL8upCtozAeq/s640/Grilled+Dill+chicken+wings2.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Dill Grill Wings... my very own recipe... simple yet lip smackin' good...Grilled so healthy too... A good evening starter using Dill leaves and Chicken Wings.<br />Dill helps reduce Depression and lowers Cholestrol.<br />This is a simple dish which is quick and easy to make... the longer the marination better the taste...<br /><br /><b><u>Ingredients:</u></b><br /><br />Chicken wings - 500 gms<br />Dill leaves - 5 tbsp<br />Garlic finely chopped - 5 tbsp<br />Red Chilly powder (Kashmiri/non spicy one) - 1 or 2 tbsp<br />Lemon juice - 1 tsp<br />Salt to taste<br /><br /><b><u>Method:</u></b><br /><br />Prepare the marinade by mixing all the ingredients except the chicken wings in a small bowl. Then marinate the chicken wings with this marinade for minimum 2 hrs in the fridge. But keeping the wings marinated overnight in the fridge will further enhance the taste.<br />Pre-heat the Grill (Electric or Gas or Bbq grill) and grill until done. For even better taste, brush with butter while grilling. Serve hot garnished with Dill leaves.</span>Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0tag:blogger.com,1999:blog-4316510594444879008.post-57807637533745838362017-11-05T17:45:00.002+05:302017-11-05T17:45:50.890+05:30Dish #450 - Chilly Mushroom (Andhra Style)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqbYPnyUBbU07GwIHXCpzMnaCvKTtbGyNDqDd1RWroA8Y54wS-o2oEIZscjPEmKRKTwVC8ESzCXQlXhYcJzQoytmlqKWum8VlBV4yTxaCvuah3corW_lAzoG10UVb-jc9U_3XVcZq8dxs/s1600/Chilly+Mushroom+to+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1297" data-original-width="1600" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqbYPnyUBbU07GwIHXCpzMnaCvKTtbGyNDqDd1RWroA8Y54wS-o2oEIZscjPEmKRKTwVC8ESzCXQlXhYcJzQoytmlqKWum8VlBV4yTxaCvuah3corW_lAzoG10UVb-jc9U_3XVcZq8dxs/s640/Chilly+Mushroom+to+blog.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I know its been a few months since I blogged a new recipe...<br />After I moved to this new project, travel has taken precedence over cooking....<br />From April 2017 have been travelling a lot....eating a lot of new and amazing dishes....but somehow not finding time to cook a new dish or blog it..<br />Have been getting a lot of requests from friends and followers to put up a new recipe so here goes...<br />Chilly Mushroom....the very name gives a tinging feeling to your palate...yes its totally yum...a very easy dish to make...with a little influence from the Indian state of Andhra...yes I have used Gongura leaves to give that boost....The potential of the "Green Chilly" is fully realized in this recipe.</span><br />
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><u><b>Ingredients:</b></u></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><u><br /></u></b>Mushroom - 250 gms - cut into halves - lengthwise<br />Green chillies - 4 slit lengthwise<br />Garlic - 3 flakes peeled and cut lengthwise<br />Ginger - 1 inch piece cut lengthwise<br />Oil - 1 tsp<br />For grinding:<br />Green chillies - 8<br />Garlic - 4 flakes<br />Ginger - 1 inch<br />Lemon juice - 1 tbsp<br />Gongura/Sorrel leaves - 2 tbsp or Tamarind pulp - 1 tbsp<br />(Gongura or Sorrel leaves gives the authentic tangy taste)<br />If you cannot find Sorrel leaves or Gongura leaves, add 1/2 tsp of Gongura pickle of any good brand. I know Gongura pickle from brands like MTR, Mother's Recipe or Priya pickles are available all over the world.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzRfPAXNNoeSidNjBoLIHQehGUyG9PJAecHTDi0kNR4CoI-jrADMHS-5M_Jb45SlcLVPA3SwajBvHL1a1ssTo9MMDB3EklfnFdCIaxRrSFp2cdFTjVO4QAGUt2oR9UfgZqFXzuw8w1Zre/s1600/gongura+leaves1.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzRfPAXNNoeSidNjBoLIHQehGUyG9PJAecHTDi0kNR4CoI-jrADMHS-5M_Jb45SlcLVPA3SwajBvHL1a1ssTo9MMDB3EklfnFdCIaxRrSFp2cdFTjVO4QAGUt2oR9UfgZqFXzuw8w1Zre/s320/gongura+leaves1.jpg" /></a><br /><b><u>Method:</u></b><br />Grind green chillies, garlic, ginger and sorrel leaves or tamarind pulp.<br />Take a big deep pan. Add 1 tsp oil, and all the slit green chillies, ginger and garlic and fry till then become translucent. Then add the ground paste fry for 2-3 minutes, and then add mushrooms fry for another 2 minutes and cover and cook for 2 more minutes.<br />The dish is ready. You can cook the dish uncovered for few more minutes if you want to have a thick dry dish.</span>Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0tag:blogger.com,1999:blog-4316510594444879008.post-30542544784104261072017-05-14T16:36:00.000+05:302017-05-14T16:36:02.089+05:30Dish #449 - Moong Dal Halwa or Split yellow gram dessert<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IscmSE37W34SEfG3e0ENHTMxT3S6NVHsN0E6OlbtsdfspRyHzLzRB9UP2Y7Vkkc2t6PUBFm84nKHyFHig-udTImxoFuf1s5pqmVfz2QVKqAUz7KODHTucEnE9rhamYh9oZ-kSE6bcoYX/s1600/Moong+dal+halwa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IscmSE37W34SEfG3e0ENHTMxT3S6NVHsN0E6OlbtsdfspRyHzLzRB9UP2Y7Vkkc2t6PUBFm84nKHyFHig-udTImxoFuf1s5pqmVfz2QVKqAUz7KODHTucEnE9rhamYh9oZ-kSE6bcoYX/s640/Moong+dal+halwa.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">A favorite at home...easy to make and today was the perfect occasion for this...."Mother's day"...<br />Of course my mom's moong dal halwa is the best...but I have made this using her own recipe so undoubtedly this is also very good :-)<br /><a name='more'></a><u><b><br /></b></u></span><div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><u><b>Ingredients:</b></u><br />Yellow moong dal (split yellow gram) - 1 cup<br />Saffron (kesar) strands - a few<br />Milk - 1 tbsp - warm <br />Ghee - 1/2 cup <br />Milk - 1 cup - warm <br />Sugar - 1 1/4 cups <br />Cardamom (elaichi) powder - 1/2 tsp<br /><b><br /><u>For The Garnish:</u></b><br />Almonds (badam) slivers - 2 tbsp <br /><br /><b><u>Method:</u></b><br />Soak the yellow moong dal in enough water for 3 hours. Drain well and blend in a mixer to a coarse paste without using any water. Keep aside.<br />Dissolve the saffron in 1 tablespoon of warm milk and keep aside.<br />Heat the ghee in a deep non-stick kadhai, add the yellow moong dal paste and cook on a medium flame for 25 minutes, while stirring continuously.<br />Add the milk and 1 cup of warm water, mix well and cook on a medium flame for 7 to 8 minutes, while stirring continuously.<br />Add the sugar, mix well and cook on a medium flame for 3 minutes, while stirring continuously.<br />Add the saffron-milk mixture, cardamom powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.<br />Serve warm garnished with almond slivers. You can even store it an air-tight container and refrigerate it and eat when desired. Can be stored for upto 1 month in freezer.</span><div>
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Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0tag:blogger.com,1999:blog-4316510594444879008.post-13914428637439326462017-05-07T14:36:00.000+05:302017-05-07T14:36:01.864+05:30Dish #448 - Cheesy Soya Pepper Cups<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlCTNPx1TGaJfhld09folNkYzf2TCllcJWVyY4TmGjDls-vZIqxQfzyRY4IHjrfup4NY-FHt3GRV0JlMjUq-R8OjOBETUixDJVZRXHWimGuG3TDeW2NqWPelXGyExa0pBrOrx8bm_yVW1/s1600/Cheesy+Soya+Pepper+Cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlCTNPx1TGaJfhld09folNkYzf2TCllcJWVyY4TmGjDls-vZIqxQfzyRY4IHjrfup4NY-FHt3GRV0JlMjUq-R8OjOBETUixDJVZRXHWimGuG3TDeW2NqWPelXGyExa0pBrOrx8bm_yVW1/s640/Cheesy+Soya+Pepper+Cups.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">An easy to make snack which you can also make as one of the dishes on your Sunday brunch... </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">This dish is especially for those who don't like the taste of soya but want to eat it.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Soya Chunks are also famous with the name of Soya nuggets, nutri nuggets, soy chunks and soy nuggets. Soya chunks are odourless and tasteless food item, but this unique food is highly nutritional and full of rich proteins. <br />Soya nuggets is a wonder beans for the grown-ups and teenager. Soya chunks are extremely high in protein.They are pure vegetarian beans, hence good choice for the vegetarians and rich in protein diet and essential for complete nutrition. It is proven a healthy food item for young as well as for old people. It is unproblematic food item, especially for diabetics and heart patients. Soya nuggets provides a good amount of vitamins, minerals, fiber and protein for growing children. Soya contains high amount of fiber, it helps in loosing weight as well. It's one of the best non-fish sources of essential omega-3 fatty acids, that can help in reducing the risk of coronary heart disease. Soy protein can provide positive results for people with high blood pressure. <br /><br /><u><b>Ingredients:</b></u><br />Colored Bell peppers - 4 (yellow, red, green)<br />Soya chunks - 500 gms - minced<br />Onion - 1 large - finely chopped<br />Tomato - 1 large - finely chopped<br />Garlic - 4 cloves - peeled and finely chopped<br />Ginger - 2 inch piece - finely chopped<br />Green chilly - 1 - finely chopped<br />Coriander leaves - 1 handful - finely chopped<br />Cumin seeds - 1 tsp<br />Red chilly pepper - 1/4 tsp<br />Salt to taste<br />Lemon - 1 - juice<br />Oil - 1 tbsp<br />Cheese - of your choice which can be easily grated<br /><br /><u><b>Method:</b></u><br />Wash the bell peppers and cut into halves so that they resemble cups. Remove the seeds from inside and apply little salt and lemon to the inner part of the bell peppers and keep aside.<br />Take a large frying pan, add the oil, fry cumin seeds, ginger, garlic, green chilly and onions till onions become translucent. Then add the tomatoes, salt to taste, red chilly powder and the minced soya chunks. Saute' well, switch off the heat and allow to cool a bit. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Now fill the bell pepper cups with the soya mince, arrange the cups onto a baking tray or dish, generously grate cheese and bake in oven for 10 mins and then grill for 5 mins till the cheese melts and golden.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Serve hot.</span></div>
Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-4316510594444879008.post-89769083869393042202017-05-06T19:10:00.000+05:302017-05-06T19:15:29.284+05:30Dish #447 - Makki ki Roti, Sarson ka Saag<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocWjC9L3SdRBQN9_d91mbuWEWCol-MTXfnL2WJxygJFmWTEf-pxGE8Tq7b-x7uV12F0jJ3Dx7egtJNDRopdOxgCcApgDuJy5-Q02rHO-5cwWv53iJllLGXw7OOhvIFSqKECyvWn3c3NFP/s1600/Makki+Ki+roti+Sarson+ka+saag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocWjC9L3SdRBQN9_d91mbuWEWCol-MTXfnL2WJxygJFmWTEf-pxGE8Tq7b-x7uV12F0jJ3Dx7egtJNDRopdOxgCcApgDuJy5-Q02rHO-5cwWv53iJllLGXw7OOhvIFSqKECyvWn3c3NFP/s640/Makki+Ki+roti+Sarson+ka+saag.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">I don't know why but I find the state of Punjab very intriguing.....the culture, the people and most importantly the punjabi food...now after our visit to Punjab loved the Golden's temple's serenity, the beautiful sarson ke kheth/mustard fields, the golden wheat fields, the warm hospitality, the cool and refreshing lassi, the yummy Beera chicken, the crispy Makhan fish and the golden Makai ki roti and sarson ka saag...(Indian Corn/Maize bread served with Punjabi mustard leaves curry).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Here is the authentic recipe which I got from one of my Punjabi friend's mom.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><u><b>Ingredients:</b></u><br />Maize flour (makai ka atta) - 2 cups <br />salt to taste<br />maize flour (makai ka atta) for rolling<br />butter for smearing<br /><br /><b><u>Method:</u></b><br />Combine the maize flour and salt and knead into firm dough using enough warm water.<br />Cover and keep aside for 30 minutes.<br />Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5") diameter circle with the help of a little maize flour for rolling.<br />Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.<br />Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.<br />Cook it on an open flame till it puffs up and brown spots appear on both the sides.<br />Repeat with the remaining dough portions to make 9 more rotis.<br />Smear butter on top and serve hot.<br /><br /><b><u>Ingredients:</u></b><br />Mustard leaves (sarson ke patte) - 5 cups washed and chopped<br />Spinach (palak) - 5 cups washed and chopped<br />Green chillies - 1 1/2 tbsp. roughly chopped<br />Oil - 1 tbsp<br />Cumin seeds (jeera) - 1 tsp<br />Garlic (lehsun) - 1 tbsp finely chopped<br />Ginger (adrak) - 1 tbsp finely chopped<br />Onions - 1/2 cup finely chopped<br />Asafoetida (hing) - 1/4 tsp<br />Turmeric powder (haldi) - 1/2 tsp<br />Chilli powder - 1 tsp<br />Coriander-cumin seeds (dhania-jeera) powder - 1 tsp - optional<br />salt to taste<br /><br /><b><u>For Serving</u></b><br />makai ki roti<br /><br /><b><u>Method:</u></b><br />Boil enough water in a deep non-stick pan, add the mustard leaves, spinach and green chillies, mix well and cook on a high flame for 4 to 5 minutes, while stirring occasionally.<br />Strain using a strainer and drain well.<br />Refresh it twice in enough cold water immediately and drain well again. Keep aside for 2 to 3 minutes to cool slightly.<br />Blend in a mixer to a coarse mixture using ½ cup of water. Keep aside.<br />Heat the oil in a non-stick kadhai and add the cumin seeds.<br />When the seeds crackle, add the garlic, ginger and asafoetida and sauté on a medium flame for 30 seconds.<br />Add the onions and again sauté on a medium flame for 1 to 2 minutes.<br />Add the mustard leaves-spinach mixture, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.<br />Serve hot with makai ki roti.</span>Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-4316510594444879008.post-84550891075467824742017-05-06T18:25:00.000+05:302017-05-06T18:25:24.088+05:30Dish #446 - Mutton Rendang (Malaysian Lamb curry)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZpgoBs8iCHWOV8Hi2wwR6cSq7mMpPxLg5PCOYF9f-noonjYSzqA6Y9ymSj_zushTRAsf0xyC3kGXFYmdG5R-fOdnzSQcSGq6x0vX5lNH6oeS-jUeUdNgFth7A2y6VaoGb9nkJzSH8zUs6/s1600/Mutton+Rendang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZpgoBs8iCHWOV8Hi2wwR6cSq7mMpPxLg5PCOYF9f-noonjYSzqA6Y9ymSj_zushTRAsf0xyC3kGXFYmdG5R-fOdnzSQcSGq6x0vX5lNH6oeS-jUeUdNgFth7A2y6VaoGb9nkJzSH8zUs6/s640/Mutton+Rendang.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrg61iC_T6VgmHGqS46tByhmLohkCjh7fKy8O_JEIPW2rDx05E800_OjqfOk14zBXnV_NjA72iATqzI-OncCsnR7oBPeseb6VwTXAcIJJoms9dHP7mPuLMhqJB3dmBMYRCd3pMZylFQbIS/s1600/Mutton+Rendang2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrg61iC_T6VgmHGqS46tByhmLohkCjh7fKy8O_JEIPW2rDx05E800_OjqfOk14zBXnV_NjA72iATqzI-OncCsnR7oBPeseb6VwTXAcIJJoms9dHP7mPuLMhqJB3dmBMYRCd3pMZylFQbIS/s640/Mutton+Rendang2.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">A lovely lamb curry from Malaysia...which i learnt from one of my Malaysian friends.<br /><br /><u><b>Ingredients for marination:</b></u><br />Mutton - 500 gms<br />Turmeric powder - ½ tsp<br />Red chilli powder - 1 tsp<br />Coriander powder - 1 tsp<br />Cumin powder - 1 tsp<br />Cinnamon powder - 1 tsp<br />Crushed garlic - 1 tsp<br />Salt<br /><b><u>Method:</u></b><br />Marinate the mutton with all the ingredients and keep covered overnight in the fridge.<br /></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><u>Ingredients for tempering oil:</u></b><br />Dried ginger - 1”<br />Cinnamon stick - 1”<br />Green cardamom - 4-5<br />Nutmeg - 1 pinch<br />Cloves - 4-5<br />Mace - 1<br />Coriander seeds - 1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><u>Method:</u></b><br />Make powder of cloves, cinnamon stick, green cardamom and nutmeg and dried ginger by using grinder and keep aside.<br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><u>Ingredients for main dish:</u></b><br />Onion - 2 large<br />Garlic - 7-8 cloves<br />Dried red chillies - 5-6<br />Lemon grass - 3-4<br />Ginger - 1 inch, make a paste of it with very little water<br />Desiccated coconut - 1 ½ cups<br />Coconut milk - 1 ½ cups<br />Warm Water - 8-10 cups<br />Salt<br />Sugar - pinch full<br />Oil - 2-3 tbsp<br /><b><u>Method:</u></b><br />Roughly chop onions.<br />Add chopped onions, garlic pods and dry red chilli in a blender and make a smooth puree of it.<br />Take a separate pan, heat well. Add desiccated coconut and fry on medium flame. Stir continuously.<br />Keep frying on medium flame until it becomes brown in color.<br />Keep aside to cool down in a separate bowl.<br />Take a large heavy bottomed pan. Heat oil in it.<br />Add mace, and rest of the powdered spices with pinch of sugar. Fry until fragrant.<br />Now add onion-garlic-chilli paste. Keep frying the paste until it is mixed well with the spices.<br />Add ginger paste and little crushed garlic.<br />Mix it with the gravy and keep frying.<br />When you can spot oil is oozing out near edges, understand this is the time to add your mutton.<br />Add mutton with 3/4th of the desiccated roasted coconut and mix well so that all the pieces get coated with the spices.<br />Keep it covered on simmer for 30-40 mins.<br />After certain time (about 30 mins) you will see most of the moisture got evaporated. And oil is floating on top.<br />This is the time to add coconut milk.<br />Pour coconut milk little by little by with one hand and keep mixing with other hand.<br />Add warm water with salt and mix well. Keep it covered on simmer and let it cook.<br />It will take approximately 2 hrs. to cook the meat completely. (Do not use cooker if you want authentic taste).<br />Use a fork or toothpick to check whether the meat is done or not. My mutton was so tender that it actually parted in two pieces when I tried to check the meat.<br />If there is any gravy in the pan, cook for few more mins. on high flame to evaporate all the moisture from the pan.<br />Once done, remove it immediately from flame and transfer it to the serving bowls. Sprinkle rest of the desiccated coconut over the top of the mutton pieces and serve it hot/warm.<br />You can use any kind of meat for this very same recipe. Only the cooking time will vary depending on your choice of meat.<br />It makes a good pair with Jasmine Rice, Indian Peas Pulao, Herbed Rice or even simple Steamed Rice.<br /><br />I made a quick Peas Pualo and served it with my Mutton Rendang.</span></div>
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Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-4316510594444879008.post-1338813203551721822017-04-09T19:49:00.001+05:302017-04-09T19:49:20.789+05:30Dish #445 - Lemon Pepper Lamb<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYToIADGPipnH2OVv7iGrko4YdVc6P7uhnPgVtOSdDyuSVswmVytwimKy6UeN6vpXRqBZRfZ4cpV9G1BwtYK34OH8RuETJGszBdpjBtrUycC0HE7zkRMSPDS3h8IQqYHK_8tq2chZA1UXB/s1600/Lemon+Pepper+Lamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYToIADGPipnH2OVv7iGrko4YdVc6P7uhnPgVtOSdDyuSVswmVytwimKy6UeN6vpXRqBZRfZ4cpV9G1BwtYK34OH8RuETJGszBdpjBtrUycC0HE7zkRMSPDS3h8IQqYHK_8tq2chZA1UXB/s640/Lemon+Pepper+Lamb.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">A tangy peppery lamb dish... which if you eat once, will keep you asking more...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><u><b>Ingredients:</b></u></span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Lamb/Mutton - 1/2 kg/500 gms - cut into medium pieces (with bone)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Turmeric powder - 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Lemon - 2 large - juiced</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Green chillies - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Black pepper - whole - 2 tbs (around 40-50 gms)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cinnamon - 1 inch piece</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cloves - 5</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Black cardamom - 2</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Salt to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Oil - 2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Onion - 1 large - sliced</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><u>Method:</u></b></span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Marinate the lamb with salt and turmeric powder.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Take a pan, dry fry the cinnamon, cloves and pepper till it gives out nice aroma.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Wet grind the green chilly, lemon juice, fried black pepper, cinnamon, cloves to a fine paste with very very little water. If lemon juice is enough to make the paste, then do not use water.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Take a deep pan, add oil, fry the sliced onions till translucent and very soft, add the ground paste and fry for 1 min. Then add the marinated mutton, 1/2 cup water and cover and cook for 20-30 minutes until mutton is well cooked and soft. If pan is used, please check from time to time so that water doesnt evaparate and mutton doesnt burn.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">If required you could use cooker instead of a deep pan, it will save you time and supervision.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Serve hot.</span><br />
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<br />Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0tag:blogger.com,1999:blog-4316510594444879008.post-11895612047064456512017-02-05T20:57:00.000+05:302017-04-09T18:49:48.690+05:30Dish #444 - Kadhi Pakora (Gram flour fritters simmered in Spicy Sour Yogurt Gravy)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Kadhi Pakora... perfect Comfort food....made in so many different states in India...there is the Punjabi Kadhi pakora where the besan fritters have some onions in them... then there is the Gujarati and Rajasthani version which has no onion or garlic... and then a Maharashtrian version...but whatever it is, having this with steaming white rice is such a comforting and fulfilling feeling, that cannot be explained but can only be experienced...<br />Very easy to make...needs very basic simple ingredients...try it and am sure you will make it every other day...</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><u><strong>Ingredients:</strong></u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><strong><u>For The Pakoras </u></strong></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Besan/Bengal gram flour - 1 cup <br />Fresh coriander - 2 tbsp finely chopped <br />Turmeric powder) - 1/4 tsp <br />Baking soda - a pinch<br />Cumin seeds - 1 tsp </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Green chillies - finely chopped - 2 tsp <br />Salt to taste<br />Oil - for deep-frying<br /><strong><u>For The Kadhi</u></strong></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Curds - 2 cups <br />Besan/bengal gram flour - 2 tbsp <br />Turmeric powder - 1/4 tsp <br />Salt to taste<br />Oil - 1 tbsp<br />Cinnamon (dalchini) - 1 stick <br />Cloves (laung / lavang) - 2<br />Dry kashmiri red chillies - whole - 2<br />Fennel seeds - 1/2 tsp<br />Coriander seeds - 1/2 tsp <br />Cumin seeds - 1/2 tsp <br />Fenugreek seeds - 1/4 tsp <br />Ginger - grated - 1/2 tsp <br />Curry leaves - 4 to 6 <br />Red chilli powder - 1/2 tsp <br /><u><strong>Method:</strong></u> </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><u><strong>For the pakoras</strong></u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well.<br />Heat the oil in a deep pan, drop spoonfuls of the batter into it and deep-fry a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.<br /><u><strong>For the kadhi</strong></u><br />Combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.<br />Heat the oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds,fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds.<br />Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.<br /><strong><u>To Serve</u></strong><br />Just before serving, add the pakodas to the hot kadhi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.<br />Serve immediately with steaming white rice.</span><br />
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<br />Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0tag:blogger.com,1999:blog-4316510594444879008.post-67772975924764279672017-01-22T17:33:00.002+05:302017-01-22T17:37:09.073+05:30Dish #443 - Tzatziki - A Greek Dip<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">A lovely Greek dip usually made for dipping any grilled vegetables, sea food or pita bread....</span></div>
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<strong><u><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Ingredients for "Tzatziki":</span></u></strong></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Cucumber - large - 1/2 (use English cucumber as they have less seeds)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Garlic - 2 cloves</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">extra virgin olive oil - 2 tablespoons </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">strained Greek yoghurt or any full fat thick youghurt - 1 x 500g tub</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">fresh dill - 1 small bunch</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">fresh mint - a few sprigs</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">lemon - 1</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">optional: 1 teaspoon dried mint</span></div>
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<a name='more'></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><u><strong>Method:</strong></u></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Slice the cucumber in half lengthways and cut or scrape out the seeds – this is where most of the water content is. Grate the remaining cucumber.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Place the grated cucumber in a sieve, rest it on a bowl and add some sea salt. Give it a stir, and leave to drain for a few hours, or overnight in the fridge. Stir now and again, helping it along by pushing the liquid out with a spoon.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">In the meantime, peel and finely grate or crush the garlic, then combine with the oil in a large bowl. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">You can allow this to sit for a few hours to mellow out the pungency, but it’s not essential.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">When most of the liquid has drained from the grated cucumber, spread it out over a tea towel and pat dry. Combine with the garlic mixture, then stir through the yoghurt until evenly distributed.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Finely chop the dill and mint leaves, then fold through the yoghurt mixture along with a squeeze of lemon juice and the dried mint (if using). </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Season with salt to taste.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Serve with warm pita or Turkish bread, or alongside salad and grilled seafood or my new recipe "Fiery Prawns" recipe which I will be posting shortly...</span></div>
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Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0tag:blogger.com,1999:blog-4316510594444879008.post-80910463539816512192016-12-10T21:30:00.000+05:302016-12-10T21:35:25.321+05:30Dish #442 - Navratan Korma<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">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...<br /><br /><strong><u>Ingredients:</u></strong></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Cauliflower florets - 1/2 cup<br />Green Peas - 1/2 cup<br />Carrots - 1 - peeled and diced<br />Potato - 1 - peeled and diced<br />American corn - 1/2 cup<br />Capsicum - 1 small - diced<br />Brinjal - 1/2 - cubed<br />Cottage cheese - cubes - 1/2 cup<br />Green beans - diced - 1/2 cup<br />Cashewnuts - 6 - lightly roasted<br />Onion - 1 - finely chopped<br />Tomato - 4 - puree'd<br />Ginger - 1 inch - finely chopped<br />Garlic - 4 cloves - finely chopped<br />Cloves - 4<br />Bay leaf - 1<br />Cinnamon - 1/2 inch piece<br />Garam masala powder - 1 tsp<br />Cumin powder - 1 tsp<br />Coriander powder - 1 tsp<br />Turmeric powder - 1 tsp<br />Red chilly powder - 1 tsp<br />Oil/Ghee - 1 tbsp.<br />Cream - 2 tbsp.<br />Salt - to taste<br />Cream and coriander leaves - to garnish<br /><br /><strong><u>Method:</u></strong><br />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.<br />Serve hot garnished with fresh cream and chopped coriander leaves.</span></div>
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Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0tag:blogger.com,1999:blog-4316510594444879008.post-18230339858986719402016-12-04T10:13:00.000+05:302016-12-04T10:13:25.252+05:30Dish #441 - Nalli Gosht (Hyderabadi Lamb curry)<div class="separator" style="clear: both; text-align: left;">
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5W1vHG_iHLSNsr68y_k4rjMepjNxwYsLDbMtV3iF2rle8hGnCLOqArSGEif4ZmfDoYC4Z-HNrBT5cXYQV9l8803AMBgu2DJWsmCg7aNEoJriCqhhNED_TcCRRT6uJo44RsKEwXouGrak/s1600/Nalli+Gosht+-+blog.jpg"><img border="0" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5W1vHG_iHLSNsr68y_k4rjMepjNxwYsLDbMtV3iF2rle8hGnCLOqArSGEif4ZmfDoYC4Z-HNrBT5cXYQV9l8803AMBgu2DJWsmCg7aNEoJriCqhhNED_TcCRRT6uJo44RsKEwXouGrak/s640/Nalli+Gosht+-+blog.jpg" width="640" /></a><br /><br /><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. <br /> 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!<br /> 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.<br />I got this recipe from a Hyderabadi friend who also happens to be Chef!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"></span><a name='more'></a><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong><u>Ingredients:</u></strong><br /><br />Lamb Leg Pieces - 500 grams<br />Onions - 4 - medium sliced<br />Ghee - 1/4 cup<br />Salt to taste<br />Green cardamoms - 8<br />Black cardamoms - 2<br />Black peppercorns - 5<br />Cinnamon - 1 inch<br />Cloves - 8<br />Mace blades (javitri) - 4<br />Cumin seeds - 1 tablespoon<br />Fennel seeds (saunf) - 1 tablespoon<br />Bay leaves - 2<br />Poppy seeds (khuskhus) - 1 tablespoon<br />Dried ginger powder (soonth) - 1 teaspoon<br />Roasted Bengal gram - 1 tablespoon<br />Dried red chillies broken - 7<br />Nutmeg (jaiphal) powder - 1/4 teaspoon<br />Ginger thin strips and coriander leaves for garnishing<br /><br /><u><strong>Method:</strong></u><br />Heat ghee in a deep non-stick pan, add onions and sauté till they turn translucent. Add lamb leg pieces and mix well. Add salt and mix again. Cook for 4-5 minutes.<br />Dry roast green cardamoms, black cardamoms and peppercorns in a small non-stick pan. Add cinnamon, cloves, mace blades, cumin seeds, fennel seeds, bay leaves, poppy seeds, ginger powder, Bengal gram and red chillies and roast till fragrant. Remove from heat, cool down to room temperature and grind to fine powder.<br />Add 2 tbsps ground powder to the 1st pan and store the remaining in an airtight container. Add nutmeg powder and mix well. Add 2-3 cups water and bring it to a boil. Cover and cook on low heat for 2-3 hours.<br />Transfer into a serving bowl, garnish with coriander leaves and/or ginger strips and serve hot.</span><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"></span><br /></div>
Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0tag:blogger.com,1999:blog-4316510594444879008.post-89857966112895124962016-12-04T09:51:00.003+05:302016-12-04T09:51:58.285+05:30Dish #440 - Chicken liver Chilly Fry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaJQVMdfVuTykCwaiD_fJQHW0Xmc7hmB_yXUOAXl1k4N4h6J5029XNVeaPhUTMtpBJpRI2qrC2Dj0KTRod38gSP9qZHlldW1t4TdNgXN6u9QaEdmVPJoOWhGooqIEoG3Rco3hQgzERunQ/s1600/Chicken+liver+fry+-+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaJQVMdfVuTykCwaiD_fJQHW0Xmc7hmB_yXUOAXl1k4N4h6J5029XNVeaPhUTMtpBJpRI2qrC2Dj0KTRod38gSP9qZHlldW1t4TdNgXN6u9QaEdmVPJoOWhGooqIEoG3Rco3hQgzERunQ/s400/Chicken+liver+fry+-+blog.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Chicken liver chilly fry, another dish which I made last weekend.....</span><br />
<br /><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong><u>Ingredients:</u></strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Chicken Liver - 500 gms<br />Onions - 2 - sliced<br />Cloves - 4<br />Bay leaf - 1<br />Cinnamon - 1 inch piece<br />Ginger - 1 inch<br />Garlic - 2 cloves<br />Dry red chillies - 5<br />Tamarind - 1 small piece<br />Oil - 1/2 tsp<br /><br /><strong><u>Method:</u></strong><br />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. <br />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.<br />Garnish with bits of fried dry red chilly and serve hot.</span> <br />
<br />Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0tag:blogger.com,1999:blog-4316510594444879008.post-10676496953225286012016-12-03T15:47:00.001+05:302016-12-03T15:47:36.673+05:30Dish #439 - Chicken Pepper Fry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcDtdOe6v6EYjw8uRcQgxQEEeRUZH_haNbeNhxlcp2h84QYmWY6kIwhg4lyUNSsooum1ayEKRvBLvNMbfjS_hBoo1ylZ7_z8_GgEf1Ko0rYMQpb0XK3u0SSlae_PC6shjYLDVLsRgza7nI/s1600/Chicken+Pepper+Fry+-+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcDtdOe6v6EYjw8uRcQgxQEEeRUZH_haNbeNhxlcp2h84QYmWY6kIwhg4lyUNSsooum1ayEKRvBLvNMbfjS_hBoo1ylZ7_z8_GgEf1Ko0rYMQpb0XK3u0SSlae_PC6shjYLDVLsRgza7nI/s400/Chicken+Pepper+Fry+-+blog.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">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.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">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.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">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.</span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: large;">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.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Simple and quick to make....do try this out..</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><u><strong>Ingredients:</strong></u></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Onions - 4 - sliced</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Black pepper - 1 handful</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Tamarind - 1 lemon sized ball</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Cinnamon stick - 1/2 inch piece</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Bay leaf - 1</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Cloves - 6</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Cardamom (white) - 2</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Cumin seeds - 1 tsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Oil - 1 tsp + 1 tbsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Coriander leaves - 1 handful - chopped</span></div>
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<span style="font-family: "trebuchet ms"; font-size: large;">Lemon wedges - for garnish</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><strong><u>Method:</u></strong></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Take a large shallow pan, keep on low heat, add 1 tsp oil, and then fry the cinnamon, bay leaf, cardamom, cloves, black pepper and cumin seeds till they give out a good aroma. Then add the sliced onions and fry till onions turn golden brown. Allow this fried onions and spices to cool. Then grind these to a paste along with tamarind using very water. Keep the paste aside.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Then take a large deep pan, keep on low heat, add 1 tbsp. oil and lightly fry the chicken pieces till the chicken is sealed. Then add the ground paste and salt and mix well. Add 1/2 cup water and cover and cook till chicken is done and the gravy/masala sticks to the chicken and the consistency is almost dry.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Serve hot garnished with chopped Coriander leaves and Lemon wedges.</span></div>
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<span id="goog_1125120502"></span><span id="goog_1125120503"></span><br />Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0tag:blogger.com,1999:blog-4316510594444879008.post-89748477383090102552016-11-19T22:02:00.002+05:302016-11-19T22:02:38.997+05:30Dish #438 - Hot n Sweet Sticky Crabs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLMQK5Ac1Kf0bjXEUPFF4oaJk07o44KIcEraHIy5N1-ggepUx8-kLQToXoE-HeBDOhyphenhyphen2ySzZzZiKFtQh2o-K7proPilntmB4nsAWRQdzqIKC1sZYnVRvEVKxhIKzNF-x_v_MNtXjedV9D/s1600/Hot+n+Sweet+Sticky+crabs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="529" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLMQK5Ac1Kf0bjXEUPFF4oaJk07o44KIcEraHIy5N1-ggepUx8-kLQToXoE-HeBDOhyphenhyphen2ySzZzZiKFtQh2o-K7proPilntmB4nsAWRQdzqIKC1sZYnVRvEVKxhIKzNF-x_v_MNtXjedV9D/s640/Hot+n+Sweet+Sticky+crabs2.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">"Hot n Sweet Sticky Crabs" a lip smacking dish I recently made, using some basic Chinese sauces.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Inspired by some Chinese dishes... but with my own twist.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><u><strong>Ingredients:</strong></u></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Blue Crabs (any other kind of crabs will also do) - 500 gms - Cleaned n Cut</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Soy sauce - 1 tbsp.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Sweet Chilly sauce - 1 tbsp.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Honey - 1 tbsp.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Red chilly sauce - 1 tbsp.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Spring onions - chopped - 2 tbsp.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Ginger - 2 inch piece - sliced lengthwise</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Garlic - 6 cloves - sliced lengthwise</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Vinegar - 1/2 tsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Salt - only if required ( as most sauces have salt in them)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Oil - 2 tbsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><strong><u>Method:</u></strong></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Take a large frying pan/wok, add the oil, keep on high heat till oil is almost smoking, then reduce the heat, add the garlic, ginger and spring onions, fry for about 30 secs, then add all the sauces, vinegar, honey and fry for 2 minutes till a thick n sticky sauce is formed.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Add the crabs and mix well so that all crabs are coated well with the sauce.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Serve hot.</span></div>
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<br />Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-4316510594444879008.post-85101808698386648852016-10-10T08:00:00.000+05:302016-10-10T16:21:37.671+05:30Navratri Festival Special - "Chana Dal Panchkadhai" or Chana Dal dessert<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTBpUTFkcKbtJDnrx2V2ITlOM-BUdwf4VvwGdVBhX5dVJem2z5IVMH3sanPeiPTmdedAKZgUdl2s36S8ZACFhRZqfpthF32H5Cq3SgHJln5mhIKm2vmjoXTyIQZRQyAwo8TR4uSdvt9OJ/s1600/Chana+Dal+Panchkadhai.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTBpUTFkcKbtJDnrx2V2ITlOM-BUdwf4VvwGdVBhX5dVJem2z5IVMH3sanPeiPTmdedAKZgUdl2s36S8ZACFhRZqfpthF32H5Cq3SgHJln5mhIKm2vmjoXTyIQZRQyAwo8TR4uSdvt9OJ/s320/Chana+Dal+Panchkadhai.jpg" width="318" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">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.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Specially made during Shravana month and also Navratri festival.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">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.</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Chana dal is high in fiber and help to lower cholesterol. <br />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. <br />Chickpeas are a helpful source of zinc, folate, calcium and protein. Chickpeas are low in fat and most of it is polyunsaturated.</span><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: large;">This dessert is easy to make and can be eaten as a snack as well. </span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: large;">I learnt this dish from my Mom and make it during important Hindu festivals.</span><br />
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<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: x-large;"><u>Serves 4</u></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Chana dal - 100 gms<br />Grated coconut or desiccated coconut - 2 cups<br />Jaggery - 2 cups - grated</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Water - 1 cup<br />Green Cardamom powder - 1 tsp</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Cashew nuts or Peanuts - 2 tbsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>Method:</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Dry roast the chana Dal till it gives a good aroma and turns slightly brown and then allow to cool.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Dry grind to a coarse powder and keep aside.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Take a heavy bottomed pan, keep on low heat, add 1 cup water and the grated jaggery and allow to melt. Once all the jaggery has melted add the grated coconut and mix well. Now switch off the gas and allow to cool.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Once the jaggery and coconut mixture has cooled for approx. 30 minutes, add in the powdered chana dal and the green cardamom powder and mix well. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Now add the roasted cashew nut pieces or peanut pieces.</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: large;">"Chana Dal Panchkadhai" is ready to be served.</span></div>
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Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0Bangalore, Karnataka, India12.9715987 77.594562712.724026199999999 77.2787057 13.2191712 77.910419699999991tag:blogger.com,1999:blog-4316510594444879008.post-63844313098505181052016-09-16T20:30:00.000+05:302016-09-16T20:23:20.132+05:30Anantha Chaturdashi Special - "Alvatthi" or Hot n Sour Colocasia leaves<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAL5KAAP5Dsx1HwuvSYhNd1dsPBsnyRch_vQsSb1McajRsHO0B_LsaOhA4yfpbJNjYT_lNqez2CgrPIdL4YEncAVHRkAiJuehoitZTF3MligIGIk6C4kf7Xbq36jf5YR9-ZDjrTvOPuzrv/s1600/Alvatthi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAL5KAAP5Dsx1HwuvSYhNd1dsPBsnyRch_vQsSb1McajRsHO0B_LsaOhA4yfpbJNjYT_lNqez2CgrPIdL4YEncAVHRkAiJuehoitZTF3MligIGIk6C4kf7Xbq36jf5YR9-ZDjrTvOPuzrv/s640/Alvatthi1.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">"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.<br />It is generally the tenth or eleventh day after Ganesh Chaturthi.<br />I have always eaten this dish in the traditional meal at our mutt/temple on this day but never really made it.<br />I also had this dish several times cooked by my Co-Sister, and got this recipe too from her.<br />The taste of this dish, lies in the leaves ie Colocasia leaves which we also use to make Pathrode.<br />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.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Try making this dish, am sure you will love it too!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">I</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"> know its not so easy to find colocasia leaves, but the solution is simple, grow them in your own garden or balcony.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">In India and parts of Asia it is known as "Colocasia" and is a food crop.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">But in other parts of the world like USA, Canada and Australia it is also known as "Elephant Ear" and is an ornamental plant.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Do buy the bulbs and plant them at home, you will be able to make these new dishes very easily.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Make sure to use enough tamarind in your dish to get rid of the itchiness.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">However, these leaves are available in so called "Mangalore/Indian stores" everywhere.</span><br />
<a name='more'></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>Serves 4<br />Ingredients:</u></b><br /><b><u>For boiling</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Colocasia leaves - 10 - thick veins removed and then chopped</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzIDm7GWDHiKulYNZdFwzgaHcPhw-pcrnQO_SmeroSFypplhspmT9cQhvKIQETtVgyq6WXNddN1rhFp70PYyjTymIE7g8heeTvEvTsyKWokXqNTPcgSyqdjM3KmAGOkQ2HtLZhF042crY/s1600/pathrode+back1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzIDm7GWDHiKulYNZdFwzgaHcPhw-pcrnQO_SmeroSFypplhspmT9cQhvKIQETtVgyq6WXNddN1rhFp70PYyjTymIE7g8heeTvEvTsyKWokXqNTPcgSyqdjM3KmAGOkQ2HtLZhF042crY/s320/pathrode+back1.jpg" width="320" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Bimbul - 4 or Raw Mango pieces - 4 or Tamarind - 1 big lemon size <br />Green chillies - 3<br />Ginger - 1 inch piece</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>For the masala:</u></b><br />Coconut grated fresh/desiccated - 1/2 cup<br />Dry Red chillies - 7 or 8</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>For seasoning:</u></b><br />Oil - 1 tsp (preferably coconut oil for authentic mangalorean taste)<br />Mustard seeds - 1 tsp<br />Curry leaves - 5<br />Dry red chilly - 1 ( Optional)<br /><br /><b><u>Method:</u></b><br />Boil the Colocasia leaves, Bimbuli/Green Mango, Green chillies, Ginger and 1/2 cup water for about 10 minutes in cooker or about 20 minutes in a covered vessel on medium heat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhea183lI_aSKkO4jmKFcZZTP9RCQpJBoG1J3MS1u2ajiuB3VFQ6ELJUU2vqSXZbqPaB7QcMoumOnAp1SKgvspiceynWBSlkBm6WqTcd3_4Mp2hHxI9ZzGTuJjNha75oChWeFtBCdenccPs/s1600/Alvatthi+veges.jpg"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhea183lI_aSKkO4jmKFcZZTP9RCQpJBoG1J3MS1u2ajiuB3VFQ6ELJUU2vqSXZbqPaB7QcMoumOnAp1SKgvspiceynWBSlkBm6WqTcd3_4Mp2hHxI9ZzGTuJjNha75oChWeFtBCdenccPs/s400/Alvatthi+veges.jpg" width="400" /></a><br /><br />Meanwhile grind the grated coconut and dry red chillies into a smooth and thick paste.<br />Now take a heavy bottomed vessel, add the boiled vegetables and the ground paste and mix well.<br />Boil for 2-3 minutes mixing continously. Add salt to taste.<br /><br /><b><u>To season:</u></b><br />Take a seasoning pan, add oil, keep on medium heat, add mustard and allow to crackle, now add the curry leaves and red chilly, when it crackles. pour over boiling curry in the vessel.<br />Serve hot with rice.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">It also goes well with chapatis.</span></div>
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Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com1Bangalore, Karnataka, India12.9715987 77.594562712.724026199999999 77.2787057 13.2191712 77.910419699999991tag:blogger.com,1999:blog-4316510594444879008.post-72381156982018284592016-08-24T08:40:00.000+05:302016-08-24T11:58:32.546+05:30Krishna Janmashtami Special<div class="separator" style="clear: both; text-align: center;">
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<ul><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: blue;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">
<li><span style="font-weight: 800;"><a href="http://shilpa-cookbook.blogspot.in/2013/08/rulava-idli-or-semolina-idli-konkanis.html">Rulava Idli</a> and <a href="http://shilpa-cookbook.blogspot.in/2012/03/alle-chutney-ginger-coconut-chutney.html">Alle Chutney</a></span></li>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">
<li><a href="http://shilpa-cookbook.blogspot.in/2012/07/chana-dal-panchkadhai-or-chana-dal.html" style="font-weight: 800;">Panchakajai</a></li>
<li><span style="font-weight: 800;"><a href="http://shilpa-cookbook.blogspot.in/2013/08/ashtami-laddoo-krishna-janmashtami.html">Ashtami Laddoo</a></span></li>
</span></span></span>
<li><a href="http://shilpa-cookbook.blogspot.in/2012/07/god-pohu-or-poha-panchakajjai-or.html" style="font-weight: 800;"><span style="color: blue;">God Poha ( Jaggery Sweetened Beaten rice)</span></a></li>
<li><span style="color: blue; font-weight: 800;"><a href="http://shilpa-cookbook.blogspot.in/2012/08/beaten-rice-in-seasoned-curds-or-kalle.html">Kalle Poha (Beaten rice in seasoned curds)</a></span></li>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">
<li><span style="color: blue; font-weight: 800;"><a href="http://shilpa-cookbook.blogspot.in/2012/04/mooga-dali-kosambari-moong-dal-or-green.html">Moog dal kosambari</a></span></li>
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</span></ul>
Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0tag:blogger.com,1999:blog-4316510594444879008.post-54674708556028918472016-08-18T16:31:00.000+05:302016-08-18T19:43:19.261+05:30Wheat Laddoos or "Churmundo" in Konkani<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgHIoKftFJdA1uFgE220Qiu1SPdQuxEDbhX6B3bsRj4WVlfRcLEoeSoTIYw9bNqDQJTT-cEjKpPzBdkGRakNhz3KbBzqoax44YrQLIh49Sw2ut35Vx8nOx44Vhht9kim8C7N8VL7_5aJZk/s1600/Churmundo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgHIoKftFJdA1uFgE220Qiu1SPdQuxEDbhX6B3bsRj4WVlfRcLEoeSoTIYw9bNqDQJTT-cEjKpPzBdkGRakNhz3KbBzqoax44YrQLIh49Sw2ut35Vx8nOx44Vhht9kim8C7N8VL7_5aJZk/s400/Churmundo.jpg" width="400" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Here is a simple and easy to make "laddoo" made from Wheat and and very popularly known as "Churmundo".</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">I have made this specially for my brother today since its "Raksha Bandhan".</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">This laddoo is easy to make, needs the ingredients that are always in your kitchen, so you can make them at any time.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><u><b>Makes 25 laddoos</b></u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><u><b>Ingredients:</b></u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Ghee - 1/2 cup</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Sugar - 1 cup - powered</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Wheat or Atta - 2 cups</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Green cardamom powder - 1 tsp</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Cashewnuts - roasted and crushed (Optional)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>Method:</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Take a large heavy bottomed pan, keep on low heat, add the ghee and when its slightly hot add the wheat and fry the wheat by mixing it well with the ghee for about 5-10 minutes till the wheat gives out a nice ghee infused aroma. Now switch off the heat and add the sugar powder and cardamom powder and mix well. You could mix in the crushed cashewnuts at this stage. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Allow to cool.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Now grease your palms with little ghee and take a handful of the mixture in the pan and shape into laddoos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">These laddoos can be stored in an air tight container for atleast 10-15 days.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Of course the question of storing comes only when you can resist from not finishing all of them in 1-2 days like us!</span><br />
<br />Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0Bangalore, Karnataka, India12.9715987 77.594562712.724026199999999 77.2787057 13.2191712 77.910419699999991tag:blogger.com,1999:blog-4316510594444879008.post-28380036646787840042016-08-07T08:50:00.000+05:302016-08-07T21:45:57.055+05:30"Nag Panchami" Festival Special<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">"Nag Panchami" is a traditional festival of the worship of snakes or serpents observed by Hindus throughout India and also in Nepal.<br />Just like all other Hindu festivals, onion and garlic and not consumed on these days...and the focus is all about "sathvik" food...<br />Also, any kind of seasoning is not done in the kitchen...<br />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...<br /><a href="http://shilpa-cookbook.blogspot.in/2012/09/pathrode-or-stuffed-n-steamed-colocasia.html">"Pathrode"</a> a steamed side dish and <a href="http://shilpa-cookbook.blogspot.in/2012/07/patholi-or-coconut-n-jaggery-filled.html">"Patholi"</a> a steamed dessert...</span><br />
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Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0Bangalore, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-4316510594444879008.post-35113071334965516662016-07-30T22:28:00.001+05:302016-07-30T22:29:01.754+05:30Dish #437 - Prawn and Avocado Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdCC-8jY4xh3nMzn7X9uyJOtVuxUOuiH8pnj74IY5hWyejrjEn9BGHkgEDa8NVnlafntxyw6itVVPXgEg0ftZnAILv2Mdfdqqmw3FLOaero5xxDtaOM0dp5Rmi0fcvcObl6pTmIUbNitF/s1600/Prawn+and+Avocado+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdCC-8jY4xh3nMzn7X9uyJOtVuxUOuiH8pnj74IY5hWyejrjEn9BGHkgEDa8NVnlafntxyw6itVVPXgEg0ftZnAILv2Mdfdqqmw3FLOaero5xxDtaOM0dp5Rmi0fcvcObl6pTmIUbNitF/s640/Prawn+and+Avocado+Salad.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Eating Avocados Can Lower Cholesterol and Triglyceride Levels.</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Avocados Are Loaded With Fiber, t</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">hey contain more Potassium than Bananas.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">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.</span><br />
<span style="font-family: "trebuchet ms"; font-size: large;">Here is a beautiful salad made with Prawns and Avocados... another healthy dish.....</span><br />
<span style="font-family: Trebuchet MS; font-size: large;"></span><a name='more'></a><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><strong><u>Ingredients:</u></strong></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Avocado - 1 ripe</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Prawns - 15 - cleaned and deveined - tail intact</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Paprika - 1 tsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Spring onions - chopped - 2 tbsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Garlic - 2 cloves - peeled and mashed</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Butter - 2 tbsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Olive oil - 1 tsp</span><br />
<span style="font-family: "trebuchet ms"; font-size: large;">Salt - to taste</span><br />
<span style="font-family: "trebuchet ms"; font-size: large;">Lemon juice - 2 tbsp</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><strong><u></u></strong></span><br /></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><strong><u>Method:</u></strong></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Take a large shallow pan, keep on low heat, add butter and olive oil, then add garlic, paprika, salt and the prawns and saute' till prawns are done. Then add the spring onions, saute' for 30 seconds and switch off the heat. Remove into bowl and allow to cool a bit.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">In a serving dish, arrange the avocado flesh, sprinkle salt and lemon juice, and top them with the saute'd prawns and serve.</span></div>
Shilpa Kamath Shenoyhttp://www.blogger.com/profile/06934708356629524732noreply@blogger.com0Bengaluru, Karnataka 560001, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987