Sitaphal rabdi

                                                     

                                                    

Me and my husband we both are a great fan of sitaphal. Sitaphal is the seasonal fruit.Sitaphal Rabdi (Custard apple rabdi) is a Indian dessert made using fresh sitaphal pulp.It is very popular seasonal sweet recipe. This awesome dish can serve as sweet or desserts.

I had tasted this recipe long time ago in a restaurant in pune. This is the first time I am preparing it at home and the outcome was super delicious and finger- licking.This recipe is the easiest way to impress your family and friends.

Custard Apple has lot of health benefits.It is full of vitamin C anti-oxidants, which also helps to  enhances the immune system.Custard apple is abundant with potassium, magnesium and contains vitamin A, calcium, copper, fiber and phosphorous. It has high calorific value, able to provide sustained energy.

                                                            

       Ingredients

• 1/2 liter Milk
• Sugar (around 6 tablespoons)
• Sitafal (Custard apple) pulp 1 cup
• Pinch of baking soda
• Cardamom powder (¼ tsp)
• Chopped dry fruits like cashew nuts, pistachios or almonds (as per choice)

                                                                                   

Sitaphal pulp 

      
        Method of preparation

• Boil milk in a heavy pot.
• Simmer (boil slowly at low temperature) till the milk is reduced to half,
• Stir milk while boiling.
• Mix in sugar and stir till dissolved.
• Add a pinch of baking soda to prevent milk from splitting.
• Then add cardamom powder and put off the flame.
• Cool to room temperature.
• Mix the sitaphal pulp and chopped dry fruits, mix well and chill for 1-2 hours.
• Serve chilled.

      
       Note

• I have not added the ingredients like saffron or rose petals etc as i wanted to have taste of pure sitaphal.
• Quantity of sugar in this dessert is also less as the custard apple itself is sweet in taste.

      

       Happy Cooking !       

Karatyachi kismoor

                                                   

Kismoor is very famous dish in goa.It can be prepared in veg and non-veg version.Non veg version is more famous which is made from dry salted prawns or dry salted mackerels. I have learned this recipe from my mother.

Kismoor is more common in goa during rainy season when fresh fish is limited. Here I have come up with delicious veg version of this kismoor using bitter gourd. Its perfect side dish in veg as well as non veg meal.The smell and taste of this dish will also attract the bitter gourd haters.

        Ingredients

• 1 Medium sized bitter gourd
• 1 finely chopped onion
• ½ tsp of tamarind paste
• 1/4 tsp turmeric Powder
• 1/2 tsp chili Powder
• 1 tablespoon coconut oil for frying
• 2 tablespoon grated coconut
• Salt(as per taste)

                                                       

Fried bitter gourd peices

        
        Method of preparation

• Wash and cut the bitter gourd, scrape the outer skin and cut them into fine pieces. Discard the pulp. Sprinkle salt over it and keep aside.
• After around half an hour squeeze the pieces to remove excess bitterness. Discard the squeezed water.
• Now in a pan, add oil and fry the bitter gourd pieces over low flame till it turns light brown in color and becomes crispy.
• Now gently grind (just for 5-6 seconds) the grated coconut, chili powder, turmeric powder, salt (adequate for coconut dry chutney) and tamarind without adding water just to mix them thoroughly. 
• At the time of serving in a bowl add the coconut dry chutney, chopped onion and crispy bitter gourd pieces. Serve fresh.                                                                                       

  

  Coconut and seasoning mixture

      Note

• I prefer gentle grinding of coconut with seasoning while making this recipe but some people directly mix these ingredients with hand. This step can be personal choice as per your wish.
• Since we have used raw onion these dish has to be finished soon.Otherwise the raw onion gives typical smell if it’s kept for long time.
• I prefer to use coconut oil in this dish as it enhances the overall taste, but the selection of oil can be personal choice.

       

        Happy cooking! 

Corn tomato bhurji

I love corn since childhood. In the process of formulating new dishes made using corn I finally invented some of the dishes like Corn tomato bhurji, Corn paratha, Corn cutlets etc. Corn tomato bhurji is one of my personal favorite, easy to make with simple ingredients.It can be perfect side dish with bread. It can also be best option for breakfast, for tiffin or side dish in a veg meal with fulka.

One basic thing I would suggest to make any corn dish tasty is that corn kernels should be tender n not dry. I don’t buy ready made corn kernels(sold in packets) from market whereas I remove corn kernels from the cob on my own.You should use this corn kernels fresh (within 3-4 days) and if you use them after refrigerating for long time then they happen to dry out and loose moisture and taste. 

        Ingredients

• Corn kernels (1 cup)
• Onion chopped (1/2 cup)
• Tomato chopped (1/2 cup)
• Coriander leaves to garnish
• Salt and Sugar (as per taste)
• Turmeric powder (1/4 tsp)
• Chili powder (1/2 tsp)
• Garam masala (½ tsp)
• Green chili chopped (1)
• Oil (1-2 tablespoons)
• Ginger garlic paste (1 -2 tsp)
• Tomato ketchup (2-3 tablespoon) 
• Chaat masala (1/4 tsp) 
• Cumin powder ( 1/2 tsp) 
• Coriander powder (1/2 tsp) 

      Method of preparation

• Grind corn kernels to make thick paste.
• Heat oil in a pan. Add ginger garlic paste, green chilies and sauté till fragrant.
• Add chopped onions and sauté till translucent. Then add tomato pieces and mix well, let it cook for a while.
• Later on add corn kernel paste and mix well. Add some water if you need. Then add seasoning like turmeric powder, chili powder, garam masala, Chaat masala, cumin powder, coriander powder, salt, sugar and mix evenly. Cook for around 3-4 minute.
• Lastly add tomato ketchup mix well. Garnish with coriander leaves n serve hot.

        Happy cooking!

Paneer makhmali

                                                                             

I am a great fan of Late Tarla dalal madam.While I was searching for new paneer gravy dish recipe on her website I came across this Paneer makhmali recipe.I tried this recipe for the first time and fell in love with it. What’s best about this recipe is that it doesn't call for any fancy ingredients, it is super easy to prepare and tastes wow.

Even there is no use of heavy milk cream in this dish unlike other paneer preparations which makes this dish healthy too.This aromatic dish gets its characteristic green color and fresh flavor from a marinade of coriander,mint and green chilies. The addition of cashews and curds to the marinade imparts a rich flavor and creamy texture to the paneer, giving this dish a luxurious feel.

        Ingredients (serves 4)

• 500 Gms Paneer (cut into cubes)
• 1 Sliced onion
• 1/4 cup Milk
• 1-2 tsp Garam Masala
• 1 tablespoon Butter
• 1 teaspoon Oil
• 2 cups Chopped coriander leaves
• 1/2 cup Chopped Mint leaves
• 2-3 Green chilies
• 1 inch Ginger
• 1/4 cup Cashew nuts broken
• 1/4 cup Curd
• 1 tablespoon Lime juice
• Salt (as per taste) 

        Method of preparation

• Grind coriander leaves, mint leaves, chilies, ginger, cashew nuts, curd,and lime juice to form a fine paste .
• Mix this mixture with paneer and let it marinate for at least 15 minutes.
• Heat butter and in a pan and saute onions till they are translucent.
• Add the marinated paneer and toss carefully till the raw smell goes on a low flame.Add milk and simmer till the gravy thickens. Sprinkle the garam masala and salt, mix well. Cook for 3-4 minutes more.
• Switch off heat and transfer to a serving dish. Serve hot with roti or any Indian bread. 

        Happy cooking!

Wheat flour banana appe(paniyaram)

                                                                           

Wheatflour banana appe( paniyaram)

In my search of using ripe bananas from my kitchen I found this dumpling recipe.Paniyaram or appe is the dumpling prepared in the special pan called appe pan. It’s absolutely healthy and easy to make recipe with all the readily available ingredients.

This recipe consumes very little time as it doesn’t involve grinding or fermenting. This recipe is the best option for breakfast, evening snack, for kid’s Tiffin box n also while travelling. Taste of this dish came out super yummy; my husband compared the taste of this appe to that of banana cup cakes.

                                                         

Batter ready for making appe

       
         Ingredients

• 1 cup whole wheat flour(atta)
• 1 tbsp rava
• 2 tbsp rice flour
• 1 tsp baking soda
• 1 tsp cardamom powder
• 1 ripe banana
• 1/2 cup jaggery
• 1/2 cup water
• 1 tbsp chopped cashews
• 2 tbsp desiccated coconut
• 1 tsp ghee
• pinch of salt
• ghee/oil (for frying the appe)

                                                  

fill each depression with the batter

         
        Method of preparation 

• Heat 1 tsp ghee in a small pan.Add the chopped cashews and fry until golden brown. 
• Add the desiccated coconut and switch off the stove.The residual heat in the pan is enough to toast the coconut slightly. Set aside to cool.
• In another pan place the grated jaggery and 1/2 cup water. Bring this to a boil. Stir until the jaggery dissolves. Set aside to cool.
• In a bowl, place the ripe banana and mash it with a fork. Add the fried coconut and cashews.
• Add jiggery syrup into the banana mixture.
• Add the whole wheat flour, rava, rice flour,baking soda and a pinch of salt. 
• Whisk to combine, adding water as needed to make a thick batter. Sprinkle in the cardamom powder and set aside to rest for 5 minutes.
• Meanwhile heat the paniyaram pan over medium heat. Maintaining the heat level at medium is important to ensure the paniyrams dont get too dark and the insides are cooked as well as the outside. 
• Pour about 1/2 tsp of the ghee/ oil in each depression. Add a small ladleful of batter in each depression. 
• Cover the paniyaram pan until it is cooked, for about 2 minutes. 
• Flip the paniyarams using a skewer and cook until golden brown on the other side. Serve while hot.

         
        Happy cooking!

Mini papad samosa

                                                        

Papad samosa is a crispy and crunchy snack that one can enjoy over a cup of hot tea of coffee.Recently I came across one recipe called Papad paneer on the internet,where the outer covering was made with papad and inner stuffing was made with paneer.

Getting inspired from this recipe I thought of making papad samosas with potato n peas stuffing.Believe me it turned out to be super tasty n also easy to make.I served these samosas with mint chutney.

        Ingredients (serves 4)

        Outer covering 

• Papad 4 (normal size)  
• Water (as per requirement) 

                                                           

Potato peas stuffing

        
        For stuffing

• Boiled n mashed potatoes (2 medium sized)
• Green peas (1 tablespoon)
• Onion chopped (1)
• Cumin seeds and mustard seeds (1⁄2 Teaspoon)
• Ginger garlic paste (1 tsp)
• Turmeric powder and chili powder (1/4 tsp each)       
• Salt (as per taste)
• Garam masala (1/4 tsp)
• Asafetida (1/4 tsp)
• Chopped green chili (1)
• Chopped coriander leaves (handful)
• Lemon juice (tsp)
• Sugar (1/2 tsp)
• Oil for frying and Tempering (as per requirement)

                                                                                   

Wet the papad halves using brush dipped in water.

        
        Method of preparation

• In a pan take a teaspoon of oil n give tempering with asafetida, cumin, mustard seeds. Saute for a while then one by one add green chili, onion and ginger garlic paste.
• Once the color of onion turns golden then add green peas and saute for 2-3 minutes more .Later on add turmeric powder, chili powder,garam masala, lemon juice, salt, sugar and coriander leaves. Mix well .Let it cool for some time. Stuffing is ready.
• Now take the papad and cut each into half. Wet each papad half to soften using a brush .
• Then fold into a cone, like for samosa, and put stuffing into cone and seal the edges by dampening with a little water and pressing it.
• Heat the oil,once oil is hot enough for frying ,drop the samosas into the hot oil and gently fry until the papads puff and become white. Drain excess oil using tissue paper.
• Serve immediately with green mint chutney or tomato ketchup.                                                                                                                                                  

Roll the wet papad to make cone

Fill the stuffing in the cone and join the ends.

       
        Note

• The stuffing in the samosa and even the outer covering i.e papad taste can vary according to personal choice. 
• For making bigger size samosas bigger size papad can be used.

       

        Happy Cooking !