Enjoy Indian Food

Angoori Rabdi

noreply@blogger.com (Meera) — Thu, 07 Apr 2016 12:00:00 +0000

Angoori Rabdi

I saw mini Rasgullas at our Indian stores. I added them to the previously prepared Rabdi and served Angoori Rabdi for our get-together. My guests were really pleased.

Angoori Rabdi

Cheeseballs with Sweetened Evaporated Milk

Ingredients

1 recipe Rabdi - chilled

1 can mini rasgulla - I used Bikaji brand

Garnish

Few threads of saffron

1/8 tsp Nutmeg powder, freshly ground (Optional)

1/2 tsp cardamom powder, freshly ground (Optional)

Method

1. Make sure that the Rabdi is chilled. If nutmeg and cardamoms were not added while making Rabdi, add them now.

2. Drain & discard the sugary syrup from the Rasgulla can.

3. Squeeze each mini Rasgulla and drain & discard the syrup.

4. Place the Rasgullas in the chilled Rabdi in a single layer.

5. Garnish with Saffron threads.

6. Chill till ready to serve.

Note -

1. If Rabdi was made using cardamoms and nutmeg, there is no need to add more cardamom and nutmeg.

2. This dessert has to be served chilled.

Print Page

Rabdi - Sweetened Evaporated Milk

noreply@blogger.com (Meera) — Tue, 08 Mar 2016 13:00:00 +0000

Rabdi is sweetened evaporated milk. Once I had an entire carton of milk, which was to be used within two days. I thought of making this Rabdi. This is a labor of love. Just note the simmering time it takes to make Rabdi. As this Rabdi was simmering for hours (7-8 hours - no kidding!) together, I realized why generally this Rabdi is bought from the halwais and not made at home.

Serve this Rabdi hot , chilled or at room temperature. Store in the fridge to make Angoori Rabdi later.

Rabdi

Sweetened Evaporated Milk

Ingredients

1/2 gallon full fat milk

3/4 cup sugar or to taste

Garnish (Optional)

1/8 tsp freshly grated nutmeg

5 cardamoms, peeled and crushed

Method

1. Pour milk in a heavy bottomed, preferably wide container.

2. As milk comes to boil, switch gas to low.

3. Keep a ladle in the milk and swirl from time to time. If there is any cream gathered around the edges, scrape it and add to the simmering milk.

4. Let it simmer on the lowest gas - anywhere between 7-8 hours or till the milk has turned to beige color. You will notice that the moisture has evaporated and milk level has substantially gone down.

5. Stir in sugar to taste

6. Add nutmeg and cardamom powders if using.

7. Serve hot, chilled or at room temperature.

Note -

1. It's okay not to add any garnishes to retain the flavor of the evaporated milk.

2. Store this rabdi in the fridge to make Angoori Rabdi later.

Print Page

Biranji

noreply@blogger.com (Meera) — Mon, 08 Feb 2016 13:00:00 +0000

Biranji is one type of Pulaos that my grandmother made using her pulao masala. As usual I add lots of vegetables in my pulao where I keep my rice : vegetables ratio 1:1. Please use your own proportion for making this Konkani Pulao.

Biranji

Vegetable Pulao - South Canara Style

Ingredients

1 cup Basmati Rice

1 cup mixed vegetables

salt to taste

1 tbsp Pulao Masala

Tempering

1 tbsp oil

1/2 tbsp ghee

1/2 tsp cumin seeds

2 red chilies, halved

1/2 cup thinly sliced onion

1/2 cups chopped tomato

2 tsp ginger-garlic paste

Garnish

1 tbsp ghee

2 tbsp fresh coconut

Method

1. Rinse and drain rice and set aside.

2. Heat oil and ghee in a heavy bottomed saucepan.

2. Add cumin seeds and chilies. As they sizzle, add onion. Saute till onion is golden brown. Now add ginger-garlic paste. Saute for 2 minutes. Add tomatoes. Saute for 2 more minutes.

3. Add Pulao masala and saute for 30 seonds. Add drained rice. saute for 1 minute.

4. Add vegetables, warm water and salt.

5. Bring to boil. Lower the gas and cover and let it cook till done.

6. Drizzle ghee around the rice. Garnish with coconut.

Note-

1. Adjust your own vegetables:rice ratio based on your preference.

Narasu Coffee Pops

noreply@blogger.com (Meera) — Fri, 29 Jan 2016 12:30:00 +0000

Today recipe is inspired by Vietnamese Coffee pops that I read in the Feast magazine. I gave it Indian - specifically South Indian Coffee touch. I love the flavor of nutmeg in the south Indian coffee which was called Madrasi coffee in Mumbai. Recently I have discovered Narasu Coffee from Tamilnadu. It's refreshingly good.

Narasu Coffee Pops
Ingredients

Brew your favorite coffee
1 cup water
1 tbsp. Narasu Instant Coffee
1/8 tsp nutmeg powder
4 green cardamoms
2 Tbsp cocoa

You will also need
1 (14 oz) sweetened condensed milk
1/2 cup heavy cream
1/2 cup whole milk
1/8 tsp salt

Method
1. Brew the coffee to the required strength [adding more or less coffee powder]

2. Whisk in the remaining ingredients

3. Freeze in the popsicle molds

Note -
1. You can make fancier 2 colored version by adding half of milk mixture together. and then adding remaining milk with coffee mixture.

Nutmeg from Kerala

Print Page

Sungtha Kismoor - Dried Prawns Salad

noreply@blogger.com (Meera) — Sun, 24 Jan 2016 12:30:00 +0000

Sungtha Kismoor is generally made during the monsoon, as fresh seafood is not eaten - that precisely when the dried seafood stash is used.

Sungtha Kismoor

Dried Shrimp Salad

Ingredients

1 cup dried small dried shrimp/prawns

1/2 tbsp. coconut oil

Cut /scrape/ mince/ chop -

1 small onion, minced

2 tbsp. cilantro, minced

1 cup fresh coconut, scraped

2 green chilies, minced

1 lemon, halved

Tempering

1 tbsp. coconut oil

3-4 cloves garlic, minced

1/2 tsp Saraswat Masala

Method

1. Soak shrimp in 2 cups water for 1 hour. Drain, squeeze water and spread on a plate. Let it dry completely.

2. Heat oil in an iron kadhai. Stir fry shrimp till crispy. Set aside.

3. Now add more oil in the kadhai. Add minced garlic and stir fry for 2 minutes.

4. Add Sarswat Masala, crispy shrimp, and just a pinch of salt or as needed.

5. Switch the gas off. Mix all the remaining ingredients and mix all together with hand.

6. Serve immediately.

Note -

Dried shrimp already has salt, so adjust accordingly.

Print Page

Oats Upma

noreply@blogger.com (Meera) — Thu, 21 Jan 2016 12:00:00 +0000

Mom makes two types of Oats Upma. Today's version is really simple. This is for those folks like me, who believe that Oats is good for health but find it too bland to eat it as is.

Oats Upma (1)

Oats Porridge with Indian Spices

Ingredients

1 cup oats

1 1/4 cup water

salt to taste

Tempering

1/2 tbsp. oil

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1/2 tsp asafetida

1/4 cup minced onion

2 green chilies, slit or minced

1 spring curry leaves, torn

Garnish

2 tbsp. chopped cilantro

1 tbsp. fresh coconut - scraped or pieces

1 tbsp. spicy sev

Lemon wedges

Method

1. Heat oil in a saucepan. Add all the ingredients for tempering. Sauté till onion is soft.

2. Add oats and stir fry for about 5 minutes. Add salt to taste and water.

3. Keep on stirring till porridge like consistency is reached.

4. Switch gas to low. Cover and let it cook for 5 more minutes.

5. Switch off the gas.

6. Serve in an individual containers, topped with cilantro, coconut, sev and lemon wedges.

Note

1. Increase or decrease the amount of green chilies per personal preference.

Print Page

Prawns Yakhni Pulao

noreply@blogger.com (Meera) — Sun, 17 Jan 2016 13:00:00 +0000

I had some Shan Yakhni Pulao Masala. I decided to use it for making Prawns Yakhni Pulao. Here's what I did.

Prawns Yakhni Pulao
Prawns Pilaf
Ingredients
1 1/2 cup medium shrimp/prawns (About 25)
1 tsp lemon juice
Pinch of salt
2 tsp ginger-garlic paste
1 tbsp. Shan Yakhni Pulao Masala
1/2 tsp turmeric powder

Boil for making stock
Peels of shrimp/Prawns
4 cups water
1 tbsp. shan Yakhni Pulao Masala
1 tbsp. ginger-garlic paste

You will also need
1 1/2 cup rice, preferably Basmati
1 cup green peas
1 potato, sliced and chopped

Tempering
1 tbsp. oil
1-2 cloves
1 Bay Leaf
1/2 tsp cumin seeds
1/2 cup chopped onion

Garnish
2 tbsp. minced cilantro
Lemon wedges

Method
1. Rinse and drain Basmati rice. Set aside.
2. Peel prawns - do not discard the peels yet. Marinate the prawns with salt, turmeric powder, lemon juice, ginger garlic paste and Yakhni Pulao Masala
3. Place peels in a heavy bottomed saucepan. Add water, Yakhni masala and ginger garlic paste , turmeric. Bring to boil. Simmer for 15 minutes. Pass through the sieve. Discard the peels, save the stock.

4. Heat oil in a saucepan. Add whole spices. Add onion and sauce till golden brown.
5. Add marinated prawns and peas, potatoes. Saute for 5 minutes.
6. Add prawns stock and water as needed. The prawn stock and water together should measure up to about 4 cups.
7. Bring to boil. Switch gas to low.
8. Cover and let it cook on a low flame.
9. Garnish with cilantro and serve with lemon wedges before serving.

Note-
1. Use good quality old Basmati rice.
2. Shan Masala has salt so do not add extra salt.
3. Vegetarian or Vegan Yakhni pulao can easily be made by substituting vegetable stock and using vegetables of your choice. While making vegetable stock, add the yakhni masala to get that authentic flavor and aroma.

Print Page

TinglaAvrya Teppla Ambat - White Beans Curry

noreply@blogger.com (Meera) — Wed, 13 Jan 2016 12:30:00 +0000

Tingala Avre is a Mangalore Store Delicacy for it's not available at any grocer in Mumbai. Even at Mangalore Stores, you will get it only when it's in season. So when I got these beans, I made two types of curries. I have already blogged the garlic flavored Bendi, so now I am blogging Teppal/Tirphal flavored curry.

Tingla Avrya Teppla Ambat
White Beans Curry
Ingredients
3/4 cup dry Tingalavre, soaked for 6 hours in adequate water
salt to taste

10-12 Teppal/Tirphal soaked in 1/4 cup water

Grind
3/4 cups freshly scraped coconut
15 byadgi chilies, roasted quickly in few drops of coconut oil
1 1/2 tsp tamarind paste

Drizzle
2 tsp coconut oil

Method
1. Soak tingalavre in water for 6 hours. Drain and pressure cook using enough water. Set aside.

2. Heat a pan. Drizzle few drops of coconut oil. Roast byadgi chilies.
3. Grind fresh coconut, roasted chilies and tamarind to paste.
4. Pour cooked beans in a saucepan. Add ground masala paste. Add enough water per desired consistency. Add teppal water and soaked teppals.
5. Add salt to taste. Bring to boil. Switch gas to low. Let it simmer.
6. Drizzle coconut oil
7. Serve with plain rice.

Note -
1. Traditionally, after the masala is ground to a fine paste, teppals are added, making sure they are not totally crushed, the masala is given a final pounding.

Tingal Avre From Mahima Mangalore Stores, Bandra

Print Page

Artichoke Chana Bhaaji

noreply@blogger.com (Meera) — Mon, 11 Jan 2016 11:00:00 +0000

When in season, I always get artichokes. I like to pair them with black chickpeas or peas and make this simple stir fry.

Artichoke chi Bhaji
Artichoke Stir Fry with Malvani Spices
Ingredients
5 Artichokes, peeled and cut
3 tbsp. water
1/3 cup black chana sprouts

salt to taste
1 tsp jaggery

Tempering
2 tsp oil
3-4 red chilies
A pinch of Asafoetida
1/2 tsp turmeric powder
5-6 garlc slivers
1/3 cup minced onion

Garnish
2 tbsp. coconut scraped + 1/2 tsp black pepper powder

Method
1. Pressure cook chopped artichoke adding 3 spoonfuls of water. Pressure cook chana sprouts adding adequate water.

2. Heat oil. Add the ingredients for tempering. Saute till garlic slivers change color and onion is soft.
3. Add cooked artichoke and chana sprouts, jaggery and salt.
4. Let it simmer till moisture is evaporated.
5. Garnish with coconut and black pepper powder mixture.

Note -
1. Remember that when you buy artichokes, you discard most of the outer rough layers and take only the inside bud as shown below.

Print Page

Bangdyachi Amti - Hot Mackerel Curry

noreply@blogger.com (Meera) — Sun, 10 Jan 2016 13:00:00 +0000

Today I am featuring hot and spicy Mackerel Curry - Bangdyachi Amti

Bangdyachi Amti

Mackerel Curry

Ingredients

3 Mackerels, Cleaned and halved

salt to taste

1 tsp ginger-garlic paste

1/2 tsp turmeric powder

Grind to a fine paste

1/3 cup sliced onions

1/8 tsp fengreek seeds

3/4 cup coconut

1/2 tbsp. coriander seeds

1 tsp tamarind

3-4 cloves garlic

10-12 red chilies

Tempering

1 tbsp. oil

1/4 cup minced onion

Method

1. Marinate mackerel pieces with ginger-garlic paste, salt and turmeric powder. Cover and set in the refrigerator till ready to use.

2. Roast spices one after the other. Grind with coconut, onions, ginger, garlic and tamarind. Add water as needed to make a smooth paste.

3. Heat oil in a saucepan. Saute onion till it is golden. Place mackerel pieces in a single layer. Pour ground coconut paste and add water. Adjust salt.

4. Bring to boil. Switch gas to low. Let it simmer for 10 minutes or so.

5. Serve with plain rice.

Note -

1. Believe it or not - but this curry tastes better stale!

Print Page

Gavar Parippu Usali

noreply@blogger.com (Meera) — Sat, 09 Jan 2016 12:30:00 +0000

Food blogging has taught me this delicious South Indian creation- which goes by Parippu Usali in Tamilnadu and Patholi in Andhra Pradesh. I read this recipe in Prestige Pressure Cooker Booklet. This is my version -

Gavar Parippu Usali/Patholi

Cluster Beans with Toor Daal

Ingredients

1/2 cup Toor Daal, Soak for 4 hours

1 packet frozen Gavar/Cluster Beans Packet

Grind to paste

Drained Daal

2 green chilies

1 red chilies

1/2 tsp turmeric powder

1/2 tsp asafetida

Salt to taste

Tempering

1 tbsp. oil

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1/4 tsp asafetida

Method

1. Soak toor daal for 4 hours. Drain and grind with chilies, turmeric powder, asafetida and salt.

2. Place this daal mixture in a pressure cooker container, smoothen it with a spoon. and pressure cook for 2 whistles. Set aside to cool down.

3. Heat oil in a saucepan. Add the ingredients for tempering. As they splutter, add gavar/cluster beans. Sprinkle some water and cover with a lid. Pour some water on the lid. Let it cook till the gavar is cooked.

4. Add salt to taste - remember the daal mixture already has salt.

5. Crumble the cooked and cooled daal mixture to a coarse texture.

6. Add to the saucepan.

7. Saute till it incorporates well with the cluster beans.

8. Serve as a side dish with your daily meal.

Note

1. Adjust the amount of chilies based on the personal preference.

2. You can use fresh cluster beans if they are in season.

3. I use Swad or Laxmi brand frozen Indian vegetables.

Print Page

Elape

noreply@blogger.com (Meera) — Thu, 07 Jan 2016 12:30:00 +0000

Elape is a traditional Malvani delicacy. You can make sweet or savory Elape. Today I am sharing the spicy version. Just omit the spices and add jaggery & cardamom powder to get the sweet version.

Elape

Mixed Legume Dumplings

Ingredients

1 cup raw rice

1 cup urad daal

1/2 cup chana daal

1 tbsp. fenugreek seeds

1/4 cup whole wheat

Add in while grinding

1/2 tsp turmeric powder

1/2 cup washed pohe

salt to taste

Stir in

1/4 cup coconut slices

2 green chilies

few curry leaves

Method

1. Soak first five ingredients in enough water overnight.

2. Drain and grind to a smooth paste adding salt, turmeric powder and pohe.

3. Cover and set aside for 4 hours

4. Stir in coconut slices, green chilies and curry leaves.

5. Heat appe pan. Drizzle oil as needed.

6. Pour batter and cook on both sides till crispy.

Note-

1. Traditional a piece of dried turmeric root is used instead of turmeric powder.

Print Page

Garlic Scape Thecha

noreply@blogger.com (Meera) — Tue, 05 Jan 2016 17:04:00 +0000

We get fresh Garlic Scape at farmers markets during summer. I make various chutneys and thechas. Today I gave these Garlic Scapes "Assal Kolhapuri" makeover.

Garlic Scapes Thecha
Garlic Scapes with Peanuts Chutney
Ingredients
1 tsp oil
3-4 garlic scapes
1 shallot, sliced
4-6 green chilies
1 tsp cumin seeds

1/2 cup roasted peanuts
salt to taste

Method
1. Heat oil. Sauté garlic scapes, shallots, green chilies and cumin seeds
2. Grind coarsely with peanuts and salt.

Note-
1. Add more or less chilies as needed.

Print Page

Jeer-mirya Bhaat

noreply@blogger.com (Meera) — Mon, 04 Jan 2016 13:00:00 +0000

Cumin seeds and Black Peppercorn impart a uniquely delicious flavor to the cooked rice. For the authentic flavor, please use ghee/clarified butter.

Jeer-Mirya Rice

Cumin and Pepper flavored Rice

Ingredients

1 cup cooked Rice

Salt to taste

Roast and crush coarsely

1/2 tsp cumin seeds

7-8 black pepeprcorns

Tempering

1 tbsp. ghee/Toop/Clarfied Butter

1 green chili, chopped

few curry leaves

Garnish

1 tbsp. minced cilantro

Ingredients

1. Add salt to the cooked rice.

2. Roast cumin and black pepper corn. Crush coarsely. Set aside

3. Heat ghee. Add green chilies and curry leaves. As they splutter, switch the gas off. Add crushed cumin and black pepper. Stir and pour over rice.

4. Mix well. Garnish with cilantro.

Note-

1. Make sure that the rice is warm when serving.

Print Page

Pineapple Shira

noreply@blogger.com (Meera) — Fri, 01 Jan 2016 12:30:00 +0000

I wish you all a Happy, Healthy and Prosperous New Year! Today I would like to share this Pineapple Shira on the occasion of the new year.

Pineapple Shira
Pineapple Semolina Pudding
Ingredients
1 1/2 cup Rava/Semolina
3/4 cups clarified butter/Toop/Ghee

Mix together
1 cup Half n Half
2 cups milk
1 cup pineapple pieces, crushed or pureed
1 1/2 cup sugar

Garnish
Few strands of saffron
3 cardamoms, crushed

Method
1. Heat ghee inn a heavy bottomed wok/kadhai
2. Roast rawa on a low flame till it slightly changes the color
3. In a separate saucepan, mix together milk, half and halg, pineapple pieces and sugar. Stir till sugar is dissolved. Add saffron so it imparts yellow color to the milk mixture. Add crushed cardamoms
4. Add milk mixture to the semolina mixture. Keep stirring on the lowest flame till no lumps are formed and the mixture attains pudding like consistency.
5. Serve warm.

Note -
1. Adjust the sugar proportion based on the pineapple sweetness. Sometimes, Pineapple is sweet and sour, adjust sugar accordingly.

Print Page

Chicken Chettinad

noreply@blogger.com (Meera) — Thu, 31 Dec 2015 13:45:00 +0000

This is my version of chicken chettinad. You know what I like most about this curry? I can use the leftover chicken to make a pizza with naan.

Chicken Chettinad

Chettinad style Chicken Curry

Ingredients

2 lb chicken pieces (boneless and skinless)

2 tbsp. yogurt

2 tsp coriander powder

1 tsp cumin powder

1/2 tsp turmeric powder

2 tsp garlic paste

1/2 tsp ginger paste

1 tbsp lemon juice, freshly squeezed

salt

You will also need

extra salt

1 cup reduced fat coconut milk

1 tsp freshly crushed black pepper

A pinch of sugar

1 tbsp tomato ketchup

Tempering

1 tbsp oil

4-5 sprigs curry leaves, torn

1 bay leaf

2 , 1" pieces cinnamon

2-3 cloves

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder

1/2 tsp urad daal

1/4 tsp fennel seeds/badishep

1 1/2 cup roughly chopped red onion

Garnish

2 tbsp fresh cilantro, chopped

Method

1. Marinate chicken pieces with first 9 ingredients till salt. Cover and refrigerate for at least 1 hour.

2. Heat oil in a deep kadai/wok. Add all the ingredients for tempering except onion. As they sizzle, add onion and sauté till it is soft.

3. Add marinated chicken pieces along with the marinade. Saute till it is cooked & dry.

4. Add tomato ketchup, sugar and coconut milk.

5. Saute till the desired consistency is reached. Garnish with cilantro.

6. Serve with rice, chapati, naan or roti.

Note-

1. I use whole foods brand light coconut milk (reduced fat). You make your own choice.

2. For spicier version, you can add chopped green chilies and/or halved red chilies in tempering.

3. Use the leftover chicken for making Chicken Chettinad Naan Pizza.

Print Page

Arvi Partun Bhaji - Taro Roots Stir Fry

noreply@blogger.com (Meera) — Wed, 30 Dec 2015 13:00:00 +0000

This simple stir fry goes very well with the daily daal and rice.

Arvichi Partun Bhaji
Stir Fried Taro Roots
Ingredients
5-6 Taro roots, peeled, scrubbed and thinly sliced
2-3 kokum
salt to taste
1 tsp chili powder

Tempering
1 tbsp. coconut oil
1/2 tsp mustard seeds
1/2 tsp asaofeitda
1/2 tsp turmeric powder
4-5 garlic cloves, sliced thinly

Method
1. Peel and scrub taro roots. Chop them thinly as below.
2. Heat oil in a kadhai - preferably an iron kadhai.
3. Add the ingredients for tempering. Saute till garlic is golden brown.
4. Add cut taro roots. Add chili powder and kokum.
5. Keep stir frying till they are crispy.
6. Add salt to taste.
7. Garnish with coconut if using.

Note -
1. Serve this simple bhaji with basic daal and rice.
2. Kokum is a must for this recipe since Taro root could make your throat itch. Kokum being a souring agent, aids remove the itchy property of the taro roots.

Print Page

Kaarela ane Champa ni Gotli nu Shaak

noreply@blogger.com (Meera) — Mon, 28 Dec 2015 12:00:00 +0000

Not too long ago, I substituted chestnuts for jackfruit seeds. Now, jackfruit seeds (AThalya - Marathi/ Bikand - Konkani/ Champa ni GoTli - Gujarati) are readily available at our local Indian grocers. They come peeled, sliced and frozen. It's very easy to make any curry. My MIL suggested adding them to the bittergourd stir fry.

Kaarela ane Champa ni Gotli nu Shaak
Bitter Gourd with Jackfruit seeds
Ingredients

Ingredients

3 bitter gourds, rinsed, scraped, deseeded, sliced
1 cup jackfruit seeds

4-5 garlic cloves, peeled & sliced

salt to taste

Tempering

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp asafoetida

1/2 tsp turmeric powder

1/2 tsp coriander-cumin seed powder/dhaana-jiru

1/2 tsp chili powder/or per taste

Method

1. Heat oil in a wok. Add mustard seeds, asafoetida and turmeric powder. As they sizzle, add garlic cloves. Fry till they change the color slightly.
2. Add bitter gourd pieces and sauté till they are semi cooked.

3. Now add all the powders. Stir fry for 1 minute without letting them burn.

3. Add jackfruit seeds and salt. Sauté till bittergourd and seeds are cooked.

4. Take off the heat. Serve as a side dish with chapati/rotli.

Note -

1. I get jackfruit seeds in the frozen section of the Indian stores. They are already peeled and slivered.

Print Page

Christmas Special Recipes

noreply@blogger.com (Meera) — Fri, 25 Dec 2015 10:30:00 +0000

Wish you all a very Merry Christmas!

Happy Holidays!!

Some Christmas special recipes that I have blogged so far -

Cakes & Puddings :-
Plum Cake
Date Walnut Mocha Cake
Coconut Marble Cake
Madeira Cake
Cinnamon Crumb Cake
Banana Cake
Orange Marmalade Bundt Cake
Check King Cake
Cardamom Saffron Pound Cake
Tuttifrutti Cake
Eggless Mawa Cake
Marble Cake
Lemon Yogurt Cake
Babka
Bread & Butter Pudding
Eggless Bread Pudding

Cookies :-
Almond Biscotti
Pinwheel Cookies
Palmiers
Mexican Wedding or Snowball Cookies
TuttiFrutti Cookies
Persian Cookies
Eggless & Butterless Cashew Cookies
Macaroons
Oatmeal Raisins Chocolate Chip Cookies
Cake Rusks

Print Page

Pizza Oothapam

noreply@blogger.com (Meera) — Mon, 24 Aug 2015 21:20:00 +0000

Addition of cheese makes the food "superhit" at my home. So I came up with this pizza oothapam recipe.

Pizza Oothapam
Ingredients
1 recipe Dosa Batter

Garnish
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1/4 cup shredded mozzarella cheese
2 tbsp. Italian parsley
A generous pinch of Italian seasoning

Oil for frying

Suggested Accompaniment
Marinara Sauce
or
Basil Pesto

Method
1. Heat a pan or tawa.
2. Spread thick layer of dosa batter.
3. Place all the vegetables, seasoning, and cheese.
4. Drizzle oil as needed.
5. Cover and cook till it's crispy and cheese has melted on top.

6. Serve hot with marinara sauce.

Note -
1. Cut into wedge before serving, if you like

Masala Sanna Khotte - Spicy Idli (2)

noreply@blogger.com (Meera) — Wed, 29 Jul 2015 09:30:00 +0000

During my cabbage marathon cooking, I thought of masala sanna khotte. These steamed dumpling is a variation of Masala Sanna Khotte(1).

Masala Sanna Khotte - 2
Spicy Steamed Dumpling
Ingredients
1/4 cup toor daal
1 cup rice

Grind
8-10 byadgi chilies, roasted in few drops of coconut oil
1/2 cup fresh coconut

You will also need
1/2 tsp asafetida
1 tsp tamarind paste
salt
1 cup finely shredded cabbage

Coconut oil to grease the mold

Method
1. Soak toor daal and rice overnight.
2. Next morning, grind to a smooth paste along with roasted chilies and coconut.
3. Cover and set aside for about 8 -10 hours.
4. Right before steaming the idlies, stir in asafetida and tamarind paste. Add shredded cabbage.
5. Adjust the batter consistency, adding more water as needed.
6. Grease idli mold with coconut oil. Pour the batter.

7. Steam for about 45 minutes.
8. Serve hot with coconut oil. Serve as an accompaniment with your meal.

Note -
1. For most authentic flavor, use containers made with jackfruit leaves.
2. This idli is not as fluffy as the usual idli.

Print Page

Kultha Idli - Horsegram Idlies

noreply@blogger.com (Meera) — Tue, 28 Jul 2015 04:06:00 +0000

Idlies using kulith or horsegram is a traditional Konkani delicacy. It imparts a distinct flavor so it may be an acquired taste. For a truly authentic flavor, do use coconut oil for greasing the idli moulds and also serve these idlies hot off the steamer along with a drizzle of coconut oil.

Kultha Idli
Horsegram Idlies
Ingredients
1 cup urad daal
1/2 cup kulith sprout
2 cups rice
1/2 tsp fenugreek seeds
salt to taste

coconut oil as needed

Method
1. Soak urad daal, kulith/horsegram and (rice+fenugreek seeds) separately.
2. Drain and grind to a smooth paste.
3. Cover aside to ferment for 7-8 hours. Add salt and mix.
4. Grease idli moulds with coconut oil or any oil of your choice - although coconut oil is preferred.
5. Pour a ladleful of batter.
6. Steam the idlies.
7. Serve with coconut oil and chutney of your choice.

Note -
1. Traditionally, kulith are soaked, drained and used. I use kulith sprouts for this recipe.

Print Page

Punjabi Egg Curry

noreply@blogger.com (Meera) — Sun, 26 Jul 2015 12:00:00 +0000

My mom makes this Punjabi style egg curry. When she first made it way back when I was in school, all of us were blown away that a non-vegetarian curry was made without an iota of coconut! Today, when I don't know what to make on Sundays, this curry comes very handy. Mom always used to add some potato chunks in her mutton curries. I took that inspiration to add potatoes in the egg curry.

Punjabi Egg Curry

Ingredients

4 hard boiled eggs, peeled and halved

4 baby potatoes, halved or leave whole

1 tsp garam masala - preferably freshly made

2 tsp coriander-cumin powder

1 tsp Kashmiri chili powder - (For color)

salt to taste

Grind to a smooth paste

1 1/2 cup sliced onion

3/4 cups tomatoes

1 tbsp. ginger garlic paste

1/4 cup cilantro

2-3 green chilies or per taste

Tempering

1 tbsp. oil

2 cloves

1/2 tsp turmeric powder

Suggested Accompaniment

Garden Kachumbar

Raita

Paratha/Rumali Roti

And/or Jeera Rice

Method

1. Boil eggs and potatoes. Peel the eggs and halve them.

2. Heat oil. Add cloves and turmeric powder.

3. Add ground onion paste. Sauté for 15 minutes or so till the raw smell of onion goes away.

4. Add garam masala, coriander cumin powder, Kashmiri chili powder and salt.

5. Add 1 1/2 cups water. Bring to boil.

6. Place eggs and potatoes. Simmer for 10 minutes.

7. Garnish with cilantro

Note -

1. You can peel the potatoes or leave them unpeeled. You can keep them whole or halve them.

2. If Kashmiri chili powder is not available, use paprika or any mild chili powder for color.

3. The most important step is sautéing the ground onion paste till raw smell disappears. It may very well take more than even half an hour. If you are hard pressed for time like me, I add oil in the pressure cooker. Add tempering. Sauté masala paste for 5 minutes. Add 1/4 cup water and pressure cook for 2 whistles - before adding eggs. This expedites the process and onion mixture no longer smells raw.

Print Page

Masala Sanna Khotte - Spicy Idli (1)

noreply@blogger.com (Meera) — Sat, 25 Jul 2015 09:00:00 +0000

I haven't eaten Khotte in ages. But these days, Indian storeowners bring many uniquely exotic vegetables. So I am hoping that one day I may even get jackfruit leaves. You see, khotte are steamed in the containers made using jackfruit leaves. After they are steamed, the idli gets a very unique flavor. The leaves are meant to be discarded. When we visited "Robert is here" in Miami, I longingly looked at their jackfruit tree. I wished they were selling jackfruit leaves along with their delicious fruits. I guess, only a Konkani can understand that feeling about jackfruit leaves.;-)

Mom mentioned that Ram Nayak's Idli House in Matunga/King Circle area serve all the Konkani idlies - Khotte and masala khotte included. They are served with chutneys, but more importantly with coconut oil as well. There are two ways (with or without cabbage) Masala Khottes are made in my family. So for keeping records, I am going to blog both the methods. However, accept my apologies since there are no jackfruit leaves to be seen in my part of the world. So I steamed them in my usual idli stand. One can make banana leaves wrapper as I had tried here. But still for qualifying it to be the authentic khotte, jackfruit leaves are essential.

Please note that these khotte are heavier than usual fluffy idlies. They are served as a side dish with your daily Konkani meal.

Masala Sanna Khotte - 1
Spicy Steamed Dumpling
Ingredients
1/4 cup toor daal
1 cup rice

Grind
8-10 byadgi chilies, roasted in few drops of coconut oil
1/2 cup fresh coconut

You will also need
1/2 tsp asafetida
1 tsp tamarind paste
salt

Coconut oil to grease the mold

Method
1. Soak toor daal and rice overnight.
2. Next morning, grind to a smooth paste along with roasted chilies and coconut.
3. Cover and set aside for about 8 -10 hours.

4. Right before steaming the idlies, stir in asafetida and tamarind paste.
5. Adjust the batter consistency, adding more water as needed.
6. Grease idli mold with coconut oil. Pour the batter. Traditionally, the batter is poured into the moulds made up of jackfruit leaves.

Tingalavrya Bendi - White Beans Curry

noreply@blogger.com (Meera) — Thu, 23 Jul 2015 09:00:00 +0000

Remember my post about the South Canara curries? Each curry has a distinct name and that name itself indicates which tempering to use, and thus each curry results in a unique flavor - although basic ground masala paste is coconut + tamarind + byadgi chilies. So those who are not very familiar with South Canara cusine may find each curry is orange colored but the name clearly tells not only the tempering, but also the consistency of the gravy, consistency of ground masala paste (coarse or fine), heat level (e.g. Ghasshi and Ambat are mild while koddel & Bendi/बेंदी are hot!)

When in Mumbai, I head straight to my most favorite Mahima Mangalore Stores at Hill Rd. They stock up some good Konkani delicacies. This is the place where you will get your Tingalavre and Fajjav - though they may not be on their display. Mostly, their display consists of usual snacks and other tidbits. But do ask the owner about those Konkani delicacies, and if they are in season, you may get them. So I was lucky that "Tingalavre" was in season. We make two curries with it. Bendi (Using Garlic tempering) and Tepla Randayi (Using Teppal/Tirphal).

Tingalavrya Bendi
White Beans Curry with garlic
Ingredients
3/4 cup dry Tingalavre, soaked for 6 hours in adequate water
salt to taste

Grind
3/4 cups freshly scraped coconut
15 byadgi chilies, roasted quickly in few drops of coconut oil
1 1/2 tsp tamarind paste

Tempering
2 tsp coconut oil
5-7 cloves of garlic, peeled & smashed but still left whole

Method
1. Soak tingalavre in water for 6 hours. Drain and pressure cook using enough water. Set aside.

2. Heat a pan. Drizzle few drops of coconut oil. Roast byadgi chilies.
3. Grind fresh coconut, roasted chilies and tamarind to paste.
4. Pour cooked beans in a saucepan. Add ground masala paste. Add enough water per desired consistency.
5. Add salt to taste. Bring to boil. Switch gas to low. Let it simmer.
6. In a separate small saucepan, heat coconut oil. Add garlic cloves. Fry till brown.
7. Drizzle hot oil with garlic over the curry. Switch off the gas and cover the curry with a lid.
8. Serve with plain rice.

Note -
1. Traditionally, bendi (बेंदी ) is on thick side. Adjust water per your preference.
2. Bendi is also very hot. Adjust chilies per your preference.

Tingal Avre From Mahima Mangalore Stores, Bandra

Print Page