Scrumptious Flirtations

Urad Dal Laddu

2013-01-25T13:08:00.000-08:00

Ingredients

Urad Dal - 1 cup
Sugar - 1 cup
Cashew nut - 4 to 5
Almonds - 4 to 5
Raw Rice - 3/4 tbs
Ghee - 1/2 cup
Cardamon - 2

Directions :-

Heat pan on medium medium high heat
Add the urad dal and fry exactly for 10 mins or until the raw smell is gone
Transfer into a bowl.
To same pan add the raw rice and fry for a min or so and set aside along with roasted urad dal.
Grind the urad dal rice and cardamon to a semi course powder and set aside
Pour 3 Tbs of ghee
Add chopped Almonds and Cashew nuts
Fry them to golden brown and set aside in bowl
To the remaming ghee add the urad dal mixture
Add sugar,roasted almonds and cashew nuts
give nice stir on medium low heat
Add the remaning ghee and fry for about 3 mins
set a side in plate
As the mixture is warm start making balls, size of ping pong ball
Set aside in plate
Let them cool down for an hour or two
Then Serve.

Holige/Obbattu

2012-10-30T22:36:00.001-07:00

Ingredients :-

Toor dal - 1/2 cup
Channa dal - 1/4 cup
Fresh Grated cococnut/ Powder Coconut- 1/4 cup
Cardamom-6
Jaggery - 3/4 cup(chopped and loosely packed)
All purpose Flour -1/2 cup
Semolina-1/4 cup
Turmeric powder- 1/4 ts
Salt - 1/4 Ts
oil
Parchment paper- to Flatten

Directions:-

In bowl add All purpose flour, semolina,salt.tumeric and mix dry
add water and mix to soft dough...then sprinkle some water and set it aside.
Heat pan with water once the water come to boil add toor dal, channa dal few drops of oil and 1/4 ts of tumeric
give stir and cook untill the dal is bretial do not over cook the dal
strain the dal ... set water sperately so you could make curry out of it
to the dal add jaggery coconut cardamom and stir

to the blender smear some oil and blend the dough for just 1 or 2 seconds. and pour some oil on dough and set aside
Once you see the jaggery is melted.. grind the sweet mixture with no water/least possible water.
Make balls silgthly bigger to ping pong ball and set aside
Then once again blend the dough in the blender
Take 10 by 10 parchment paper smear oil take dough size of small ping pong ball and spread it with ur fingers
place the sweet mixture in middle and cover in all directions and then smearing some oil on it and flatten it with ur fingers
heat pan on medium heat and flip the flattened holige and cook 2 to 3 mins per side
Serve with ghee....

Ghee

2012-10-09T12:28:00.001-07:00

Ingredients

Unsalted butter - 16 oz
Fenugreek seeds - 1/2 in 1/4 tsp
Turmeric powder - 1/4 tsp
Curry Leaves - about 10 to 12 leaves

Directions:-

In Thick bottom vessel add butter and add the Fenugreek seeds,tumeric powder and curry leaves.

Heat the vessel on medium heat ,the butter would totoally melt after 20 mins give stir
then contuine to boil untill you see the thick form of foam

lower the heat to medium low and wait for it disappear

blow air on the white form if it clears the ghee is done

remove the vessel from heat and close a lid for granny texture

when it turns warm strain into a dry container for storage

Pasta

2012-07-28T18:18:00.001-07:00

Ingredients
Pasta - 3 cups
Olive oil - 2 Tbs
Unsalted Butter - 2 Tbs
Garlic - 12 cloves sliced
Tomato(ripe) - 3 chopped
Red chilly powder, Pepper powder, Itlain Herbs, Salt, Sugar - 1 1/2 Tsp
Red and Green Bell Pepper - 1 chopped to bit size
Alfredo Sauce - 1/2 cup

Boil the pasta as per the instructions on box and set aside by tossing in olive oil
Heat a sauce pan
Pour olive oil and add the butter
As the butter melts
Add the sliced garlic
give a stir
Add tomato and stir
after frying for 2 mins
sprinkle the dry powders
Give nice stir
fry untill u see oil on the sides
Add Bell pepper give nice stir
fry for 2 mins
add the pasta mix well and cook under cover for 3 mins
then pour the alferdo sauce mix well
cook under cover for 4 mins
and serve along with grilled chicken

Avalakki Upma

2012-07-10T23:49:00.001-07:00

Ingredients :-

Avalakki - 2.5 cups
Oil - 3Tbs
Groundnut - 1/4 cup
Urad Dal - 1 Tsp
Channa Dal - 1 Tsp
Mustard Seeds - 1/2 Tsp
Whole Red Chilly - 2 split into 2
Curry Leaves - 6 leaves
Onions - 1 Large roughly chopped
Green Chillies - 6 roughly chopped
Sambar powder - 1 Tsp
Tumeric powder - 1/2 Tsp
Sugar - 1 Tsp
Salt - 1 Tsp
Coriander leaves - 1/4 cup chopped
Coconut grated - 1/4 Cup
Lemon Juice - 1Tbps

Directions

Heat a pan with 3 Tbs oil
Add the groundnut & stir...
Then add channa dal and urad dal
as they turn little orange add red chilly,curry leaves, followed by onion, and
green chillies, give nice stir
fry till the onions turn soft
wash the poha strain it and set aside for 2 mins
now sprinkle Sambar powder,Tumeric powder, Sugar and Salt
give nice stir and fry for 2 mins on lower heat..
add the poha and mix well
Cook undercover for 3 to 4 mins..
Garnish with coconut, coriander leaves and lemon juice
Serve warm

Keema Kofta Curry

2011-09-28T20:59:00.000-07:00

Ingredients for the Keema Kofta:-

Lamb Keema - 1 pound
Roasted dhaliya - 1/2 Cup
Ginger - 1 inch cut in small pieces
Garlic - 8 Cloves
Coriander Leaves - 10 stems
Green Chilly - 8
Coconut - 2 Tbs
Coriander Powder - 2 Tbs
Turmeric powder - 1 Tsp
Cinnamon - 1 inch
Cloves - 8

Onion - 1 large finely chopped
Coriander Leaves - finely chopped

Salt - 1Tsp

Ingredients for Curry:-

Ginger - 1 inch cut in small pieces
Garlic - 8 Cloves
Green Chilly - 8
Coriander Powder - 2 Tbs
Turmeric powder - 1 Tsp
Coriander Leaves - 10 stems
Onion - 1/4 in large sliced
Cinnamon - 1 inch
Cloves - 8
Salt - 1 Tsp

Coconut - 1/2 cup
Tomato - 2 Large chopped

Onion - 1/2 large sliced

Oil - 4 tbs

Directions:-

Dry powder dhaliya and set aside

Grind the above ingredients for the kofta with little water to smooth paste
Pour it on the washed Keema
Add finely chopped onions and coriander leaves Mix well
Now add Dhaliya powder 1/2 cup- Mix well
then sprinkle 1 Tsp of salt- mix again
Smear some oil on your fingers
Make size of ping pong ball and set in dry plate

Grind the above ingredients for the curry to smooth paste and set aside
Then grind coconut and tomato together and set aside
Heat pan with 1 Tbs oil and fry the 1/2 onion to reddish brown
Then pour the first paste and fry for 2 mins
Then pour the coconut and tomato paste
Let this come to boil in meantime let fry the keema balls
Heat a pan with 2 Tbs of oil
Drop the keema ball
Fry on medium high flame for 5 mins
Flip them and fry them again for 5 mins more
Then drop the keema balls and cook for at least 20 mins
Similarly fry the remaining keema balls and drop in the curry or
Fry each side for 8 mins on medium flame
Could be enjoyed even as a starter accompanied with pudina chatney
The Keema kofta curry can be served with plain rice, ragi ball, or any flavoured rice of your choice.

Bisi Bele Bhath Powder

2011-08-29T22:16:00.000-07:00

Note: Use perfectly dried vessels (including the blender)

Ingredients

Whole Red Chillies - 12
Whole red chillies wrinkled (also called Byadagi Dry chilly) - 8
Curry Leaves - 1 stems (Moisture free leaves)
Whole Coriander seeds - 3 Tbs
Urad dal- 3 Tbs
Channa Dal/Chana Dal- 1 1/2 Tbs
Wailong also called Marati mogga -2
Cardamom- 1
Cinnamon - 1 inch
Cloves - 4
Whole Mustard seeds,Cumin Seeds,Whole Pepper - 1 Tsp each
Fenugreek Seeds- 1/4 Tsp
Ghee -1 Tsp

Direction

Heat a pan Roast Urad dal,Channa Dal/Chana Dal, Mustard seeds,Cumin seeds,Whole Pepper
Fenugreek seeds, Wailong,Cardamom,Cinnamon,Cloves,Coriander seeds, Curry Leaves and both the
type of Red chilly adding 1 Tsp of ghee

Let everything be lukewarm before grinding
grind into fine powder transfer to plate and cool it
Transfer into a dry Jar to store

Rava Laddoo

2011-08-19T23:53:00.000-07:00

Ingredients:-

Semolina - 1 Cup
Sugar - 1 Cup
Coconut - 1/2 cup
Cardamom powder - 1/2 Tsp
Milk - 1/2 Cup (boiled and cooled)
Ghee - 1/2 Cup or (6 Tbs)
Cashew nuts - 3 Tbs
Raisin - 2 Tbs

Directions for Cooking :-

Heat the Pan on medium high flame

Add 2 Tbs ghee

Add Cashew nuts

As they turn light orange

Add Raisins

Give a Stir

As the Raisins turn plump

Add Semolina

Give a Stir

Add 1 Tbs of Ghee

Fry the semolina for exactly 5 mins continuously

To this, add the coconut

Then sugar

Add cardamom powder and give a fine stir

Fry for 1 min while adding 1 Tbs ghee

Lastly add 2 tbs Ghee and mix well

Transfer to a plate

Let it cool down

To a small portion of the mixture, add 1 spoon of milk and mix it

Scoop 2 Tbs of this wet mixture in ur hand and make a ball

Set aside in dry plate...Make as many balls as possible from this wet mixture

Repeat the same procedure for the rest of the dry mixture

Keep them out for 30 mins

Store in a dry bowl

Onion Sambar

2011-08-05T20:02:00.000-07:00

Sambar... a symbol of south indian food.. this dish is a comfort food for any person in Karnataka called "Anna- Saru" or in Andhra called "Pappuchaaru and Annam" or Tamil Nadu " koLmbo and saatham ". This is my simple and modified style of Saru... Hope you guys like it...:)

Note:- Instead of onions , any vegetables of your choice can be added. It is always said that adding Drumstick to Sambar increases the flavor.

Ingredients

Pearl Onions - 250 grms

Toor Dal - 1 cup

Onion - few slices
Tomato - 1 Large chopped
Garlic - 2 cloves
Coriander Leaves - 10 stems
Curry Leaves - 4 to 5
Turmeric - 1/2 Tsp

Sambar Powder - 2 Tbs
Garam Masala - 1/4 Ts
Jaggery - 1 Tsp
Tamarind Paste - 1 Tbs
Hing (Asafoetida ) - 1 pinch
Whole Red Chillies - 4
Mustard seeds - 1 Tsp
Curry Leaves - 8
Salt - 1Tsp

Coconut Powder - 1 Tbs
Ghee - 1Tbs
Coriander Leaves - 4 stems finely chopped

Oil - 2 Tbs

Directions for Cooking

In pressure cooker add Toor dal, onion,Tomato,Garlic,Coriander Leaves,Curry Leaves,Turmeric,
Oil 1/2 Tsp.wih 2 cups of water

Pressure cook until the dal is cooked

Soak onion in warm water for about 6 to 8 mins and peel of the skin

In small bowl mix sambar powder, garam masala,jaggery,tamarind,salt with little water and set aside

After the cooker cools down .

Heat Pan with oil

add mustard seeds,red chilly,curry leaves, hing..as they crack

add the peeled onions and fry for 2 mins

then add the cooked dal..pour the sambar paste

give nice stir

and cook until the onions turn soft

then garnish with coriander leaves, coconut powder and ghee..

Give fine stir

Serve with hot Idly/Idlly, Dosa,Rice or Ragi Ball

Sambar Powder

2011-08-04T23:14:00.000-07:00

Sambar powder is a very aromatic concoction of different ingredients...the main ones being red chilly and coriander seeds...

but the most important one which adds colour to the powder is Byadagi Dry chilly... which should not be missed while

making this..:)

Note: Use perfectly dried vessels (including the blender)

This is a "household" flavor and might not be exactly like what you get OTC but it sure packs a nice yummy punch...

This powder tastes spicy during the first few weeks ..but as it gets old, it gets milder.

The red chilly can differ from region to region so pls follow the recipe by trying a small quantity at first.

Ingredients

Whole Red Chillies - 100 grms

Whole Coriander seeds - 100 grms

Whole red chillies wrinkled (also called Byadagi Dry chilly) - 50 grms

Urad dal, Channa/Chana Dal, Whole Mustard seeds, Cumin Seeds, Whole Pepper - 50 grms each

Fenugreek Seeds,Turmeric - 1 Tsp each

Curry Leaves - 4 stems (Moisture free leaves)

Directions for Dry Roasting

Heat a pan Dry Roast Urad dal,Channa Dal/Chana Dal, Mustard seeds,Cumin seeds,Whole Pepper
Fenugreek seeds, Coriander seeds, Curry Leaves, lastly both the types of Red chilly

Direction for Grinding

Let everything be lukewarm before grinding
combine Urad dal and Channa Dal/Chana Dal grind into fine powder transfer in to wide pan
simarlly combine Mustard seeds+Cumin Seeds+Pepper+Fenugreek seeds grind into fine powder
Grind the Whole Red Chilli wrinkled.. add to the pan...
Then grind Whole Red Chilli
Lastly grind Whole coriander,turmeric and curry leaves
After you have ground all the ingredients mix well with wooden spoon
Mix again in a blender.
Transfer into a dry Jar to store

Onion Tamato Masala Rice

2011-07-29T15:36:00.000-07:00

This recipe is quick and easy to make. If you wish, you can add peas, beans and carrot/brinjal/capsicum and paneer.

This can be accompanied with raita, hard boiled egg or fried chicken strips.

Ingredients:-

Whole garam masala :-
Bay Leaves -2 ,
Sauf - 1/2 Tsp,
Wailong also called Marati mogga -1
Cardamom- 3
cinnamon - 1 inch
Cloves - 4
Onion - 1 Large Sliced
Green Chilly - 4 slit
Ginger and Garlic paste - 1 Tbs
Tumeric and Red Chili powder - 1 Tsp
Garam Masala Powder - 1/2Tsp
Coriander Powder - 1 Tbs
Tomato - 1 Sliced
Coriander leaves & Mint Leaves - 1 cup chopped
Basumati Rice - 1 1/2 cup washed & soaked for atleast an 10 mins
Salt - 1 Tsp
Coconut - 1 Tbs
Ghee - 1 Tbs
Oil - 1 Tbs

Heat oil in a pan
Add Whole Garam Masala
As they crack, add onion.
When they turn translucent, add green chilly, ginger & garlic paste
give a stir..fry for few seconds
sprinkle all the dry powders
fry for 1 min or so
add tomato, coriander and mint leaves
fry until the tomato turns soft
pour 3 cup of water
once it comes to boil, add the coconut,salt and ghee..give a stir
add the rice.. give a stir
once rice comes to a boil, give a stir
cook under cover on medium heat until the rice is done

For raita:

Finely chop coriander leaves, onion and tomato
Mix this with 1/2 cup curd..sprinkle some pepper and salt

Serve masala rice along with raita

Lamb Rib Roast Indian Style

2011-07-15T19:36:00.000-07:00

Ingredients:-

Lamb - 1pound
Ginger powder,Garlic powder and pepper powder - 1 Ts
Curd - 3Tbs
Garam masala - 1/2 Ts
Salt- 1Ts
Saffron - 1/2 Ts
Mint Leaves - 1 cup chopped
Coriander Leaves - 1 cup chopped
Oil - 1Tbs

Marination:-

Chop the Lamb, wash thoroughly
Mix the Ginger powder,Garlic powder and pepper powder
give nice rub
then add curd mix well
Marinate the lamb for at least 4 hrs

Directions for Cooking:-

Heat a pan with Oil
Then add the Lamb.. fry each side 2 mins
Then sprinkle salt, Garam Masala followed by saffron give stir
Then add chopped mint leaves and coriander leaves
Cook on high flame for 2 mins or until the leaves turn soft
Cook undercover on medium flame for 10 mins
Flip the Lamb and again cook for 10 mins

Serve the Lamb with Saffron Pulao and Raith, if desired

Grilled Chicken Masala

2011-07-11T22:49:00.000-07:00

Ingredients for Marination

Chicken Breast - 2
Red Chilly powder,Ginger powder, Garlic powder- 1Ts each
Salt , Garam masala powder - 1/2 Ts each

Ingredients for Sauce

Whole Garam masala
Bayleaves - 2
Cinomon Stick - 1 inch
Caradamom - 2
Cloves - 4
whole Pepper - 1/2 Ts
Methi Seeds - 4
Onion - 1 Large chopped
Tamato - 1/2 in Large chopped
Green Chilly - 4 to 6
Ginger - 1 inch
Garlic - 2 cloves
Curd - 1/4 cup
Tumeric,Jerra powder,Red chilly powder - 1Ts each
Garam Masala,Pepper Powder - 1/4 Ts each
Coriander powder - 2Ts
Salt - 1/2 Ts
Oil - 3Tbs

Marination

Mix all the dry powder Red Chilly powder,Ginger powder, Garlic powder,Salt , Garam masala powder .
Rub on all sides of the Chicken
Set it aside atleast for 1hr

Directions for sauce

Mix curd and Tumeric,Jerra powder,Red chilly powder,Garam Masala,Pepper Powder,Coriander powder - lump free

Heat a pan with 2Tbs of oil
Add the Whole garam Masala
As they crack add onions
Green Chillies
Fry for 2 mins
Then add ginger and garlic
Give Stir
Then add Tomato and curd paste
add 1/4 cup of water
Cook until the tomato get soft
Transfer to a plate and cool it
Grind into a smooth paste

Direction's for Grilling

Heat grillde on medium high
Brush 1/2 Tbs oil
Place the chicken right in the middle
Cook each side at least for 8mins
Transfer cooked chicken on to a cutting board
chop them to bit size piece

Final Touch

Heat a pan and pour the ground masala
Add only 1 cup water
Once the sauce come to boil add salt
Drop the chicken pieces
Cook undercover for 6 mins

Serve with Indian bread of your choice

Oatmeal with Cranberries and Raisins

2011-06-19T22:18:00.000-07:00

Ingredients

Quick Oats - 1 cup
Cranberries,Raisins,Light Brown Sugar - 1/4 cup each
Milk - 1 cup
Water -1 cup
Butter - 2 Tbs
Apple - whole chopped
Vanilla essence - 1/4Ts
Almonds - Grated,chopped or sliced

Take a thick bottom pan ..
add butter in to it...
set on heat .. as the butter melts
pour milk and water
once the milk comes to boil, add apple and boil for 5 mins
then add oatmeal,cranberries,raisins and brown sugar
mix well.. and stir continuously for 5 to 6 mins
turn off the heat.. stir in the essence
Garnish with almonds and serve

Enjoy this scrumptious breakfast...cheers mates

Chicken and Portobello Fajitas

2011-06-12T14:11:00.000-07:00

This is a quick fix dinner.Veggie lovers can substitute with paneer, Firm Tofu or Soya chunks :).

Ingredients

Red chilly powder,Ginger powder,Garlic powder,Salt - 1 Tsp
Chicken - 1/2 Lb of skinless, boneless thighs cut into strips
Onion - 1 Large sliced
Green Bell pepper - 1 medium sized sliced
Red Bell pepper - 1 medium sized sliced
Portobello Mushroom - 1 medium sized chopped
Pepper powder - 1/2 Tsp
Salt to taste
Olive Oil - 2 Tbs

Marinate the chicken with dry powders, then chop all the veggies and set aside .

Heat a pan with 2Tbs of olive oil , add the marinated chicken and fry for about 2 to 3 mins.

Cook under cover for 8 to 10 mins and set aside the chicken on a plate leaving the oil behind, add the veggies to pan...stir for 2 mins on a high flame...soften the flame, sprinkle salt and pepper... give a stir and add the chicken to it and cook for 6 mins.

Serve with warmed tortilla, salsa and guacamole or just add Greek yogurt...Now you have a real simple main course after a hard day's work :)

SHAHI PANEER

2011-06-05T23:32:00.000-07:00

This recipe is very aromatic dish ... finger licking one ... I have tried to add my own blend reducing as many calories as possible .. do give it a try...:)

Ingredients
Staranise - 2 petals
Methi seeds - 2
Cinonmom stick - 1 inch
Cloves - 4
Saunf - 1/4 ts
Cardamom - 2
Shai jeera - 1/4
Bay leaves - 2
Coriander powder - 1 tbs
Red chilly powder - 1 ts
Tumeric powder - 1/2 ts
Amachur powder - 1/4 ts
Onion - 1 large chopped
Ginger - 1 inch
Garlic - 4
Green chilly - 4 -6
Tomato - 1 large chopped
Milk cream - 1/4 cup
Coriander leaves - 1 handfull
Cashew nuts - 2 tbs
Butter - 1 tbs
Shahi jeera - 1/4 ts
Paneer 340 grms cut into small cubes
Salt to taste
Milk - 1/2 cup
Oil - 4 tbs

Heat pan with 2 tbs oil in it,then add whole gram as they crack add cashew nuts.Give a stir after cashew nuts turn golden brown then,Add onions green chilly Ginger & garlic as well,Give a nice stir,Then sprinkle all the dry powders,Give a stir
Add the tomato & coriander,Give a stir,Add salt to taste. Fry all ingredients thoroughly.Cook under cover for 5 mins or untill the tomato turns soft. Turn off the heat add the cream 1/2 cup water & 1/2 cup milk.After it cools down grind it into a smooth paste.Heat pan add 2 tbs oil,add shahi jeera as they crack add paneer,fry untill the edges turn golden brown,pour the paste into it add only 1/4 cup of wAter only,Give nice stir,Add butter,Boil it undercover for 8 mins. Stir in between.

Serve with roti or pulao

Kesari Kulfi

2011-05-23T12:53:00.000-07:00

This recipe I learnt it from Ma... absolutely out of this world... to be tried out when you have ample of time in your hand...:)
Ingredients
Unsalted butter - 2 tbs
Whole milk - 8 cup
Cardamom - 6 pealed
Cashew nuts - 1/3 cup
Pistachios - 1/4 cup
Condensed milk - 4 tbs
Sugar - 12 tbs
Kesar (saffron) - 1 ts
Roohafza - for garnishing

Take a non stick pan set on medium heat .
Add butter , as soon as it melts spread it all round the pan then
pour 8 cup of milk.
Boil for 2 hrs 50 mins or until the milk turns thick almost to 4
cups ...stirring frequently through out.
Set aside the pan and let it cool , add pealed Cardamom , cashew
nuts , pistachios ... Transfer to a different container with a lid.
Once the milk as reached room temperature add condensed milk and
sugar stir it thoroughly.
Freeze it overnight .. Next day deforst and whip in it blender until
concentrate assume a smooth texture.
Pour the mixture into a container of ur choice , Sprinkle kesar ,
stir it well, and freeze it .
For serving :- Remove kulfi at least 5 to 8 mins prior serving ....
Scoop it in a bowl and garnish with roofafza .... And serve

Dhaniya Mutton

2011-05-16T14:24:00.000-07:00

Mutton marinated with curd and ginger; cooked without onion...Light on spices and simple to cook...

Ingredients
Mutton- 1 pound
Ginger powder - 1 ts or Ginger paste - 1 tbs
Curd - 3/4 cup
Mustard oil / Normal oil- 2 tbs
Coriander leaves - 1 cup
Garlic - 8 cloves
Bay leaves - 2 leaves
Cloves - 6
Cardamom - 4
Cinnamon - 1 inch
Saffron - 1 pinch
Whole red chilly - 8 soaked in warm water
Turmeric - 1 ts
Salt - 1 ts

Marination :-Wash the mutton,then marinate with Ginger and curd for at least 4 hrs.
Grate garlic and chop the coriander leaves.
On a high Heat mustard oil to almost smoking in thick bottom pan.
To this add the whole garam as the crack to this add garlic. Give fine
stir. Then add the marinated mutton and fry for 2 to 3 mins then
add turmeric, Salt,Soaked red chills and chopped coriander
leaves mix well add 1/2 cup of water allow it boil and then cover the
lid , reduce the flame medium high and cook for 45 mins or until the
mutton is cooked serve with hot rice.

Khus - Khus Kheer or Ghasa - Ghasa Payasa

2011-01-14T11:02:00.000-08:00

Ingredients:-

Poppy seeds - 1/4 cup

Raw Rice - 1/4 cup

Coconut - 1/4 cup

Cardamon - 10

Almonds - Handful

Cashew nuts - Handful

Jaggery - 500 grams

For Garnishing :-

Ghee - 2Tbs

Cashew nuts - 20

Raisins - 20

Directions :-

1. Melt the jaggery by adding 4 cups water strain it and set it aside.

2. Soak the cashew nuts and almonds in 1 cup water and set aside.

3. Dry roast poppy seeds.. then add rice,cardamons separately and cool it set aside

4. First dry grind the poppy seeds ... then add rice,cardamons,coconut,almonds,cashews with some water and make fine paste.

5. Transfer the paste to thick bottom pan by adding some water.

6. Pour the jaggery water into it and mix well.

7. Boil on medium flame and continuously stir for 20 mins .

8. Then garnish with fried cashews,raisins and boil for 5 more mins ..turnoff the heat..

9. Can be served hot or cold..:)

Chilli Glazed Salmon

2010-11-13T21:32:00.000-08:00

Ingredients:-
Salmon Fillets - 2 of 12 Oz
Soya Sauce - 1Tbs
Chilli Sauce - 3Tbs
Ginger - 1Tbs

To go along.. Crispy Garlic Brocoli.. Ingredients for that are:-
Broccoli - 2 Crowns chopped to bite size
Garlic - 4 cloves grated
Olive Oil - 2Tbs - 4 Tbs

Take bowl mix soya sauce , chilli sauce, ginger together and set aside for 10mins Meantime scarpscales, wash salmon pat dry with paper towel.
Place salmon in plate skinside down and rub mix, turn it and rub on the otherside using a spoon cover with foil and refrigerate for 4 hrs Take a baking tray cover with foil smear some oil .. Place the salmon skin side up bake on 350 dgr for 8 mins .. (if you are cooking only the salmon bake for 20 mins ) Now take broccoli in large bowl toss with olive oil salt and garlic.. After 8 mins pull out the tray and arrange broccoli around the salmon and bake again for 10 mins Serve with any flavoured rice of your choice... Enjoy!!!!!!!

Baked Salmon

2010-10-11T15:13:00.000-07:00

Ingredients:-

Salmon fillets - 2 or 3 fillets or 12 oz

Curd - 1/4 cup

Salt,Red chilly powder, Pepper powder,Ginger powder,Turmeric powder - 1 Tsp

Coriander powder - 2Tsp

Olive oil - 1 Tbs

In a small bowl whisk curd, dry powders and oil to make a paste.. set aside for 10 - 15 mins.

In the meantime clean, scrap off the scales and wash the salmon thoroughly and tap with paper towel and set aside.

Take a baking pan, wrap it with foil smear some oil in the pan.

Place the salmon fillets skin side down and rub the paste .. turn it and rub the paste on the other side.

Cover with foil and refrigerate for at least 4 hrs or more.

Bake (covered) on 350 dgr for 25 mins. Uncover and bake for another 8 mins.

Serve with any flavored rice of your choice.

Ganesh Chaturthi Pooja

2010-09-11T19:59:00.000-07:00

"VAKRATHUNDA MAHAKAAYA KOTISURYA SAMAPRABHA NIRVIGHNAM KURUNE DEVA SARVKARYESHU SARVADA"

ASHTOTHARA

Shree Ganesha Ashtothara Shathanamavalee

1. Om Shree Vibaayakaaya Namaha
2. Om Shree Vighna Raajaya Namaha
3. Om Shree Gouri Putraaya Namaha
4. Om Shree Ganaeshawaraaya Namaha
5. Om Shree Skandaagrajaaya Namaha
6. Om Shree Aryayaaya Namaha
7. Om Shree Pootaya Namaha
8. Om Shree Dakshaadhyashaaya Namaha
9. Om Shree Dwijapriyaaya Namaha
10. Om Shree Indrasripradaaya Namaha
11. Om Shree Vaanibalapradaaya Namaha
12. Om Shree Sarva Siddhi Pradaayakaaya Namaha
13. Om Shree Sharvatanyaaya Namaha
14. Om Shree Gauree Tanujaaya Namaha
15. Om Shree Sharvareepriyaaya Namaha
16. Om Shree Sarvaatmakaaya Namaha
17. Om Shree Srishtikarte Namaha
18. Om Shree Devaneekaarchithaaya Namaha
19. Om Shree Shivaaya Namaha
20. Om Shree Shuddaaya Namaha
21. Om Shree Hrishatastutaya Namaha
22. Om Shree Prasannaatmane Namaha
23. Om Shree Sarva Siddhi Pradaayakaaya Namaha
24. Om Shree Buddhipriyaaya Namaha
25. Om Shree Shaantaaya Namaha
26. Om Shree Brahmachaarine Namaha
27. Om Shree Gajaananaarya Namaha
28. Om Shree Dwainmaaturaaya Namaha
29. Om Shree Munistutyaaya Namaha
30. Om Shree Bhakta Vignavinaashakaaya Namaha
31. Om Shree Ekadantaaya Namaha
32. Om Shree Chaturbaahave Namaha
33. Om Shree Chaturaaye Namaha
34. Om Shree Shakti Sanyutaaya Namaha
35. Om Shree Lambodaraaya Namaha
36. Om Shree Shoorpa Karnaaya Namaha
37. Om Shree Herambaaya Namaha
38. Om Shree Brahmavittamaaya Namaha
39. Om Shree Kaalaaya Namaha
40. Om Shree Garaha Pataye Namaha
41. Om Shree Kaamine Namaha
42. Om Shree Somasuryaagni - Lochanaaya Namaha
43. Om Shree Paashaankushadharaaya Namaha
44. Om Shree Chandaaya Namaha
45. Om Shree Gunaatheethaaya Namaha
46. Om Shree Niranjanaaya Namaha
47. Om Shree Akalmashaaya Namaha
48. Om Shree Swayam Sidhaarchita Padaaya Namaha
49. Om Shree Beejapoorakaaya Namaha
50. Om Shree Avyakthaaya Namaha
51. Om Shree Gadine Namaha
52. Om Shree Varadaaya Namaha
53. Om Shree Shaahwataaya Namaha
54. Om Shree Krutine Namaha
55. Om Shree Vidvatpriyaaya Namaha
56. Om Shree Veeta Bhayaaya Namaha
57. Om Shree Chakrine Namaha
58. Om Shree Ikshuchaapadhrute Namaha
59. Om Shree Abjot Phala Karaaya Namaha
60. Om Shree Shreeshaaya Namaha
61. Om Shree Shreepataye Namaha
62. Om Shree Sthuthiharshithaaya Namaha
63. Om Shree Kuladaari Bhrute Namaha
64. Om Shree Jatine Namaha
65. Om Shree Chandrachoodaaya Namaha
66. Om Shree Amareshwaraaya Namaha
67. Om Shree Naagayagnopaveetine Namaha
68. Om Shree Shreekanthaaya Namaha
69. Om Shree Raamarchithapaadaaya Namaha
70. Om Shree Vritine Namaha
71. Om Shree Sthoola Kanthaaya Namaha
72. Om Shree Agraganganyaaya Namaha
73. Om Shree Graamanye Namaha
74. Om Shree Ganapaaya Namaha
75. Om Shree Sthiraaya Namaha
76. Om Shree Vruddhidaaya Namaha
77. Om Shree Subhagaaya Namaha
78. Om Shree Shooraaya Namaha
79. Om Shree Vaageeshaaya Namaha
80. Om Shree Siddhidaayakaaya Namaha
81. Om Shree Doorvabilvapriyaaya Namaha
82. Om Shree Kanthaaya Namaha
83. Om Shree Paapahaarine Namaha
84. Om Shree Kritaagamaaya Namaha
85. Om Shree Samaahitaaya Namaha
86. Om Shree Vakrathundaaya Namaha
87. Om Shree Shreepradaaya Namaha
88. Om Shree Soumyaaya Namaha
89. Om Shree Bhaktakaanshitaadaaya Namaha
90. Om Shree Achyutaaya Namaha
91. Om Shree Kevalaaya Namaha
92. Om Shree Siddhaaya Namaha
93. Om Shree Sachidaananda Vigrahaaya Namaha
94. Om Shree Gnyaaine Namaha
95. Om Shree Maayaayuktaaya Namaha
96. Om Shree Daanthaaya Namaha
97. Om Shree Brahmishtaaya Namaha
98. Om Shree Bhayavarjitaaya Namaha
99. Om Shree Pramattadaiya Bhayadaaya Namaha
100. Om Shree Vyaktamoorthakaaye Namaha
101. Om Shree Amoorthakaaya Namaha
102. Om Shree Parvathi Sankara Sangha Khelanott ssavalaalanaaya Namaha
103. Om Shree Samastha Jagadhaadhaaraaya Namaha
104. Om Shree Varamookshaka Vaahanaya Namaha
105. Om Shree Hrishtaastutaaya Namaha
106. Om Shree Prasaannaatmane Namaha
107. Om Shree Sarva Siddhi Pradaayakaaya Namaha
108. Om Shree Saama Ghosha Priyaaya Namaha

Agra Ganyaaya Namaha

It Shree Ganesha Ashothara Shatanaamavali

We offered the modakas at the Lord's feet accompanied by the hymn above.

Modaka can be made in many ways; this is my version....

Recipe goes so....

Ingredients:-

For the Crust :-

All purpose Flour - 1 .5 cups
Salt - 1 pinch
Oil - 4 tbs

Heat oil in a small pan... In a dry bowl, mix salt and all purpose flour.. pour the heated oil into the flour.. mix well into a dough using water... Just see to it that while kneading the dough, the mass is on the stickier side...make small balls (the size of a cherry)...

For the stuffing :-

Dry coconut - 1cup
Sugar - 3/4 cup ( If you prefer extra sweet make, it 1 cup)
Cardamom Powder - 1/2 Tsp
Black Til - 2 Tbs
Poppy seeds - 2 Tbs
Cashew nuts - 2 Tbs
Raisnis - 2 tbs

Roast the cashew nuts and raisins in ghee.. and cool it.. In a dry bowl, mix coconut, sugar, cardamom powder, Black Til, poppy seeds, roasted cashew nuts and raisins...

Now flatten the dough..to 4 inch diameter dusting with all purpose flour... ..then place 1-1.5 tbs of the stuffing in the middle of the flattened dough... spread some water around the edges... hold the edges and pleat it together.. and turn it ... wet your first two fingers and seal it.

Deep fry to golden brown ... using this proportion, I could make 26 of them... but offered to Lord Ganesha, his lucky number, that is 21...

If you do not like to deep fry, you could steam it as well.. in that case, instead of all purpose flour, Rice flour has to used ... mix the dough with warm water and 1 Tbs of oil...salt remains the same...

For the stuffing, instead of dry coconut use freshly grated coconut ...and instead of sugar , jaggery can be used...rest remains the same...

Make equal size balls, size of a ping pong ball...Flatten it and place the stuffing (about 2 tbs to 3 tbs) in middle fold to make semi circle shapes.. and with wet fingers, seal the edges.. steam it for 15 to 20 mins...

this is another version of Modaka...

There is one more thing I want share with you guys... that is seeing the moon on Ganesh Chaturthi is considered inauspicious... the person who sees the moon on this day is subjected to slander and suspicion throughout the year even though s/he is in the clear...

The solution is reciting/reading the 56th and 57th Chapters of the tenth Skanda of the Srimad Bhagawata. This is the link to the same :- https://omshivam.wordpress.com/sanatan-hindu-dharma/the-story-of-ganga-the-river-goddess/

Hope this article helps folks who have been searching for some idea on these topics...

Ragi Mudde

2010-08-30T23:01:00.000-07:00

This is a very favourite recipe of mine... I hated this food in my childhood.. but when I started going to college, I started enjoying this delicacy...with different curries made in my home.. the best mudde was prepared by my Guddamaji.. my grandfather's sister...
I love eating Ragi mudde piping hot.. I remember my grandma making it for me .. as soon I used to get back from college in afternoon... she would wait for me .. then make it... I learnt this recipe from Guddamaji.... I would love to share with you guys as well...

Ingredients:-
Water - 2 cups
Ragi flour - 1 cup and 1 Tbs separated
Cream of Rice - 1 Tbs or Cooked Rice - 2 Tbs (Optional)

Utensils:-
Thick bottom vessel
A wooden spoon
A wooden plank or chopping board for round balls

Take a thick bottom container.. mix water + 1Tbs of Ragi flour + 1Tbs of Cream of rice to the cold water (This is done to avoid lumps) then set it on medium high heat.

When water starts to boil (you could also sense it through nice aroma of the ragi flour), add the remaining flour i.e., 1 cup ragi flour.. Do not mix.. leave it for about 5 mins to 8 mins...you will see the liquid covering the flour.. leave it for 3 mins.

Take a wooden spoon and wet it.. take the vessel off the heat...hold the vessel with a cloth or tong and mix well...see to it that there are no lumps .. then sprinkle little water on the surface and cook for 5 to 8 mins more... On a wet cutting board, scoop out everything from the vessel...

If you are used to touching hot things... then wet your fingers and make it into balls of size you prefer.. If you are not used to it then take a small bowl and smear some ghee.. fill in the mixture into it and pour it out on a plate.. Serve hot with sambar.. best curry to go along with this would be Bas Saaru... Hope this video helped.. :)

KolKata Style SamoSa and Nimiki

2010-08-17T22:58:00.000-07:00

I love junk food... when in my teens, I used to eat Samosa ... crushed in masala puri sauce... or there was one rajasthani guy selling Kachori on our streets... one kachori or samosa used to be 3 bucks... but as we increased our intake... he increased the price as well to 5 bucks... After marriage... I had the privilege of having samosa at Kalpana Mistanna Bhandar.. a decent sized sweetmeat shop in South Kolkata .. fell in love with this triangular delicacy all over once again...

Here I have tried to incorporate a similar taste .. of the Kolkata style Samosa.. hope you guys try it out and refresh your tastes buds with this unique flavor... it's made sans onions and garlic .. .. but the speciality here is the cauliflower...which is available in Kolkata only during winter season.....the recipe goes so...

Ingredients for the stuffing:-
Whole coriander seeds - 1 Tsp
Aniseeds (Sauf) - 1 Tsp
Cumin Seeds - 1 Tsp
Green Chillies - 10 finely chopped
Potato - 1 large chopped
Cauliflower - 1 cup cubed
Peas - 1/2 cup
Turmeric, Garma Masala,Tadka Masala, Black salt,Pepper powder, Cumin powder - 1/2 Tsp Coriander powder, Red chilly powder, Salt - 1Tsp Oil - 4 Tbs

Ingredients for the Crust :-
All purpose flour - 2 cups
Black Jeera,Salt,Sugar - 1/2 Tsp
Oil - 4 Tbs
Oil for Frying the Samosa

Ingredients for the Chutney :-
Honey - 2 Tbs
Red chilly powder,Coriander powder,Cumin powder,Black salt,Pepper powder,Amachur powder - 1/4 Tsp

Or Chat Masala - 1/2 Tsp can be used

Instructions for the stuffing :-

Heat oil in pan Add whole coriander seeds, aniseeds, cumin as they crack add green chilly and ginger fry for 2 mins add potato and cauliflower... mix.. start sprinkling dry powder.. that is from turmeric to Salt... mix well and let it cook on medium high heat for 10 mins then add the peas and cook again under cover for 8 - 10 mins and cool the mixer..

Instructions for the crust

Heat 4 Tbs of oil In Dry bowl mix flour,sugar,salt and black jeera.. then pour the warm oil mix well .. then adding Luke warm water kneed to make dough.. cover a damp cloth and cover the lid and set it aside for 1 hr... Instructions for making the Samosa ... Make equal size ball .. size of golf ball... Flatten the dough by dusting dry flour.. cut dough in middle .. place the stuffing around 3 tbs right in the middle .. criss cross dough .. with wet fingers seal the edges .. repeat the procedure fir the remaining dough.... Set the samosa in dry plate freeze it for later use .. otherwise deep fry in hot oil and serve with chutney...

This was ending ... the people who enjoyed ... were my neighbours.. Goutami.. and my another new neighbours .. Lavanya, Pavan... and off course .. Saikishore.. enjoyed the crust... leaving the stuffing to his mama....

Using the same crust recipe we could make Nimiki as well... kids would just love it... ...

Nimiki:-

Ingredients :-
All purpose flour - 2 cups
Black Jeers,Salt,Sugar - 1/2 Tsp Oil - 4 Tbs
Oil for Frying the Samosa

Heat 4 Tbs of oil In Dry bowl mix flour,sugar,salt and black jeera.. then pour the warm oil mix well .. then adding luke warm water kneed to make dough.. cover a damp cloth and cover the lid and set it aside for 1 hr... Make equal size ball .. size of golf ball... Flatten the dough by dusting dry flour.. Spread 1/2 Tsp of ghee.. cut horizontal and vertical lines pick each strip and fry in hot oil.. to golden brown.. set aside on paper towel.. After it cools down store in dry container or Ziploc... The kids around me enjoyed... it trust me...

Badam Kulfi

2010-08-02T12:28:00.000-07:00

This recipe reminds me the of surprise that Ma gave me when she came to Bangalore for the first time.. chup chupke she had made this.. and after dinner she served it to us... this surprise is very close to heart.. and whenever i think about it there is a smile on my face...

Reduce 8 cups of whole milk to 6 cups.. start adding the ingredients....the final desirable outcome is 4 cups in order to avoid ice crystals while freezing....you would be better off using Half and Half milk from the grocery stores as the above mentioned redux could get a bit tedious.

To get the creamy texture, we now need to freeze it, then defrost it and then whip it up in a blender .. this procedure needs to repeated twice...

Ingredients
Half and half milk - 4 cups (or 8 cups of whole milk)
Almond powder - 1/3 cup
Kesari- 1/4 tsp
Cardamom- 6 peeled
Unsalted Butter- 3 tbs
Sugar - 10 tbs
Whole Cashews - 3 tbs
Pista - 3 tbs
Popsicle molds

In medium thick bottom vessel (over medium heat), heat milk until it froths at the edges.
Then add:
Butter
Almond powder
Kesari
Cardamom
Cashew nuts
Pista

Stir well and boil this for 20 mins ...stir frequently
Turn off the heat, add sugar, mix well and let it rest for an hour ...
Turn on heat boil this again for 20 mins more... stir frequently
Turn off the heat... Set aside in a cool and dry place untill this mix attains normal temperture... Then freeze it ... Overnight or for 8 hrs
Then defrost this by keeping it out on your kitchen table till it attains room temperture....Then whip this in the blender...
Repeat the steps again i.e., freezing ... defrosting... and whipping...
Pour in popsicle moulds and freeze it ...
You are now done....Enjoy the great delicacy.....

Kulfi is also served with faluda (vermicelli noodles made from starch). In some places, people make it at home and make their own flavors.
Adding to the rest, this is my version of Faluda...

Ingredients
Half and half milk - 2cups
Almond powder - 3Tbs
Sugar - 3 tbs
Kesari- 1 pinch
Cardamom- 2 peeled
Unsalted Butter- 1 tbs
Takmaria Seeds - 2 Tbs
RoohAfza - 1/2 cup divided
Faluda Seva can be used but I have used normal Bambino/ Vermecelli - Cooked
Fresh Fruits for Garnishing

Soak the Takmaria seeds in water for atleast 2 hrs
In thick bottom pan pour 2 cups of milk; heat milk until it froths at the edges..
Then add:
Butter
Almond powder
Kesari
Cardamom

On medium heat boil the milk for 20 mins; turn off the heat and set it aside to cool..
When the milk cools down to room temperture, add RoohAfza.. whip this mixture in a blender.. then to this, add the strained Takmaria seeds, vermecelli and refrigerate for atleast 2 hrs ...

Serve the kulfi along with faluda and RoohAfza...garnsish with fresh fruits....

People who enjoyed this recipe are ...Supriyo(my hubby), Tapasi, Pramit(Dada), Sam, Reba, Anshoo and family, Gauthami and family, Neeraja and family... Tisha.. and last but not the least our smart boy and a very good dancer, Harshit....