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Super Soft Sagoo idly

Ingredients: Idli Rice Rava – 1 cup, Sago / Javvarisi / Sabudhana – 1 cup, Yogurt – 2 1/2 cups(preferably soar), water – 1 & 1/4 cups, Grated carrot – 2 tbsp, G.chillies – 2-3 finely chopped, Eno (Fruit Salt) – 1 & 1/2 tsp, Salt – 3 tsp (or as needed), Curry leaves – 1 spring finely chopped,
Oil – 1 tbsp, look at the sago pearls appearance in the Idli.

Method: First soak together rice rava, sago with salt in yogurt and water. Mix well and set it to ferment for minimum 6-8 hours. After the set time check for the batter consistency. If it is very thick and solid, add some more water to make pouring Idli Batter consistency.(Do not add more water, otherwise Idly won’t puff up like Kushboo Idli). Heat oil in a fry pan. Add chopped green chilli, curry leaves and fry for a minute. Pour this oil seasoning to the batter. Stir well. Now heat the Idli Steamer with a cup of water at the bottom and let it boil. Mean while add eno (fruit salt) to the batter and stir faster to make batter fluffy.
Grease the Idli Moulds with oil and pour a laddle of the batter in each mould and steam cook for 10 – 12 minutes on high flame. If you don’t have idli steamer. Use a tray of about 2″ height. Grease and pour batter. Steam cook in pressure cooker for the same time.
Give a stand by time before you remove Idli from moulds.(this step will help Idli to come out perfectly without sticking / losing its shape) Dish out the Piping hot Sago Idli. Serve with Idli Milagai Podi.

Recipe: Vidya Pai

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Posted by on May 3, 2016 in Breakfast, Uncategorized

 

Maharashtrian Amboli

Ingredients: 1 cup rice flour, 1 cup wheat flour, 1 tbsp gram flour, 1 onion finely chopped plenty coriander leaves, 4 green chillies, little haldi hing diluted, butter milk, salt

Method: Mix all just like neer dosa and spread on tawa.
Recipe: Malathi Bhandarkar
mah amboli
 
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Posted by on April 29, 2016 in Breakfast, Uncategorized

 

Mango Ice Cream

Ingredients
1 cup milk, 3 cups cream, 1 cup mango – pureed, 1 cup mango – chopped fine, 1 Tbsp custard powder, 1 Tbsp vanilla, 360 gm (1 cup) sugar


Method
Mix the custard in 1/4 cup of the milk and keep aside.
Heat the rest of the milk and sugar together. Let the sugar dissolve and mixture come to a boil.
When it boils, add the custard mixture and bring to a boil again, simmer for half a minute shut the heat and cool to room temperature.
Add mango puree, pieces, cream and vanilla. Mix well and transfer on to a container with a tight lid.
Freeze till almost set, take out and whip up with a hand beater and place back into the freezer.
The lid should always be tightly shut, as this avoids crystals from forming. Whip once more when almost set and place back in the freezer.

Recipe : Cooking Recipes

mic

 
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Posted by on April 29, 2016 in Dessert, Uncategorized

 

Paneer Tikka Masala

Ingredients 
For marination Paneer -200 grams Capsicum – 1 green (remove the seeds) Tomato – 1 big (remove the seeds) Hung curd – 1/2 cup (see notes below) Red chilli powder- 3/4 -1 tsp Ginger garlic paste -1/4 tsp Kasoori methi -1/4 tsp Lemon juice – 1 tbsp Salt as required Oil – 1 tbsp 1 – 1 1/2 tbsp of oil for shallow frying For the gravy Oil – 1 tbsp Jeera seeds/ cumin seeds- 1 tsp Finely chopped onion -1 big Turmeric powder -a pinch Ginger garlic paste -1 tsp All purpose flour/maida -1/2 tsp Tomato puree – 1 cup Coriander powder – 2 tsp Cumin powder -1/2 tsp Chilli powder -1/2 tsp Garam masala powder – 3/4 tsp Cream – 1/4 cup (Dairy cream)
Preparation
Cut paneer into cubes, capsicum and tomato into big square pieces. In a bowl, mix hung curd, salt, chilli powder, kasoori methi, ginger garlic paste, lemon juice and oil. Then add paneer, capsicum and tomato. Mix well and keep it aside for 1 hour. Let it marinate. Then heat oil in a non stick pan or tawa and shallow fry the marinated paneer, capsicum and tomato separately both sides till light brown. Keep it aside. Method Heat oil in a pan, add jeera seeds when it splutters, add onion and saute nicely till it becomes golden brown colour. Add ginger garlic paste, maida, turmeric powder and cook for a further few minutes. Add tomato puree, all the spice powder (coriander powder, cumin powder and chilli powder) , needed salt and cook till the mixture oozes out oil. (add salt for the gravy alone as we have already added salt for the vegetables and paneer) Add a cup of water, bring it to boil, add the shallow fried paneer, capsicum, tomato, garam masala and cook on low flames for 3-4 minutes. Switch off the flame, stir in cream and garnish with coriander leaves. Serve hot with Naan or chapati
Hung curd – Hang the curd in a clean muslin cloth for 4-5 hours to drain out all the water from the curd. I hung nearly 1 1/2 cups of curd to get 1/2 cup of hung curd.
Receipe: Pandus Kitchen
paneertikka
 
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Posted by on April 21, 2016 in Uncategorized, Veg Dish

 

Mushroom Biryani

Ingredients: Basumati rice 2cups, mushroom 200 grams, onion 1 (big), tomato 1, green chillies 3 – 4, whole pepper 1/2 tsp, ginger garlic paste 1 tsp, cashew nuts 7 – 8, cinnamon 2 pieces, cloves 4, yogurt 2 tbsp,turmeric powder 1/2 tsp, chilli powder 1tsp, ghee 2 tsp, lemon juice 1 tsp, mint leaves 2 tsp, coriander leaves 2 tsp, refined oil 4 tbsps and salt to taste.

Method: Grind cinnamon, cloves, onion, green chillies into fine paste. Grind tomato separately. In a cooker put some oil. When oil is heat add cardamom, cinnamon, cloves and ginger garlic paste, and fry for 2 minutes. Then add cashew nuts, ground masala, ground tomato purée, mint leaves,yogurt and fry for a while. Then add haldi powder and red chilli powder and fry for one minute. Then add salt, chopped mushroom, rice and 4 cup of water and closed the cooker. Cook for 2-3 whistle.Switch of the gas.When cool add ghee,coriander leaves and lemon juice. Enjoy with raitha

mush biri

 
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Posted by on April 3, 2016 in Rice, Uncategorized

 

Kuvale Pulikoddel

Ingredients: 1/4 ash gourd, 7 – 8 red chillies, 3 tsp coriander seeds, 2tsp black gram dal, 2 tsp bengal gram dal, 1 tsp turmeric powder, 2tsp thil seeds, 1tsp raw rice, 1/2 coconut gratings, 1 big piece jaggery, tamarind (marble size), 1tsp mustard seeds, 1 sprig curry leaves, 2 tbsps oil and salt to taste.

Method: Skin ash gourd. Cut into pieces of medium size. Cook in little water till soft. Add jaggery, turmeric powder and salt to taste. Dry roast coconut gratings till little dark brown, and fry other ingredients in oil till light brown. Grind together with little water to a coarse paste. Add masala to the cooked ash gourd. Bring to boil and season with mustard and curry leaves in oil.

kuval

 
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Posted by on April 3, 2016 in Uncategorized, Veg Dish

 

Sukkale Sungta (dry prawns) Phanna Upkari

Ingredients: 250 grams peeled and cleaned dry prawns, finely chopped onions 2, tamarind pulp 2 tbsps, red chilli powder (I used Everest thikhalal) 3 tbsps, bimbul 3 – 4 chopped, 2 tbsps coconut gratings, 3 tbsps coconut oil and salt to taste.

Method: Put dry prawns in hot water for half an hour. Then cook prawns and bimbul in very little water till soft. In a pan add coconut oil, add chopped onion. When onions are little brown add chilli powder. Saute for a while. Add tamarind pulp and little water and boil for 2 – 3 minutes. Then add prawns, coconut gratings and salt. Cook till little dry.

sungatta