Digestive burfi !

Being an ayurvedic physician i always rely on my kitchen pharmacy for minor health issues.Last week my friend Neelam dutta had shared the authentic goan recipe of making Alyachi kapa (Ginger burfi).That recipe inspired me to make my innovative digestive burfi by using spices from kitchen.The taste and the aroma of this burfi is really yummy.It can also be the best home remedy for nausea(specially during travel),bad breath,bloating etc.This recipe can be perfect as Mouth freshner (Mukhawas) or After meal snack to promote digestion.

          Ingredients

• 1 cup Ginger pulp 
• 2 cups Sugar
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 2 tsp fennel seeds
• 10 green cardamoms
• 1 tsp Ghee(clarified butter)
• Water(as per requirement)

          

          Method of preparation

• Apply some ghee on the plate. Spread it evenly and grease the plate for making barfi.
• In a frying pan dry roast the coriander seeds,cumin seeds and fennel seeds for 1-2 minute and keep it aside.
• In a mixie make powder of cardamom and other roasted spices.Keep aside.
• Clean the ginger and remove it's outer skin.Make the ginger paste.While grinding add just 1-2 tsp water if required.
• In the pan take the sugar and add 3-4 tsp of water and mix it nicely.Keep the flame to low medium.
• Let the sugar dissolve to form syrup consistency.
• Next to the syrup add the ginger paste and spice powder and keep on mixing on low medium flame.
• Mix well and cook till the mixture absorb the sugar syrup and reached the desired consistency that after cooling it will become solid.
• Turn off the heat and spread the mixture on greased plate,let the mixture to cool down it takes around 10 minutes.
• In the meantime spread it nicely using rolling pin(greased with some ghee).
• Before the burfi mixture completely cools down put cuts of your desired size.
• Once the burfi completely cools down,remove from plate and store in the airtight container.
• Enjoy your digestive burfi !

          Happy cooking !

Trick to make 1 Minute Mint Lemonade

                                                                               

Everyone likes a glass of  fresh lemonade specially in the scorching summer.If you love quenching your thirst with an ice-cold glass of lemonade but aren't a fan of artificial aerated drinks,then this trick is for you.Next time whenever you crave for lemonade get an instant sip by using pre-made,frozen mint lemonade cubes to create your favorite drink.This recipe isn't just easy to make,it's perfect for any number of servings, from single to several,or even a pitcher,if necessary.You can prepare this cubes in freezer when you are expecting guests at home.Using this trick and your imagination you can make drink of your choice.I have added mint in my recipe to make it more refreshing.I am damn sure you will love this time saving hack.

          Ingredients (serves 4-5 glasses)

• 1/2 cup Lemon juice
• 1/3 rd cup Sugar
• 2 cup of Water 
• 8-10 Mint leaves(chopped)
• Salt(as per taste)

          Method of preparation

• In a medium size bowl mix all the ingredients and stir it nicely till the sugar dissolves properly.
• Transfer this mixture into ice-cube tray slowly so that all the cubes are filled evenly.
• Allow this lemon concentrate to freeze overnight in the freezer.
• To remove the cubes,insert a small kitchen knife along side each cube to gain hold,then gently pop out the cubes.
• In a glass add 1-2 cubes and add some water.
• Enjoy your drink !

          Note

• Amount of sugar will vary as per personal taste.
• You can also replace sugar with honey if you like.
• You can also add some grated ginger as per your choice

       
          Happy summer !

Veg Kurma(restaurant style)

Veg kurma/Veg korma is the popular indian curry.This veg kurma can be made into 2 styles one is north indian style where in curd is used as curry base and the other one is south indian style in which coconut paste is used as curry base.Today i will show the south indian style of making kurma.This exotic veg curry can be prepared with all the easily available ingredients at home and goes very well with paratha,roti or even puri or pulao.

          Ingredients (serves 3-4)

• 4 tbsp grated coconut
• 8-10 cashewnuts
• 2 tsp poppy seeds
• 1/4 th tsp fennel seeds(saunf)
• 2-3 tablespoons oil
• 1 bay leaf
• 1 star anise
• Few strands of mace (javitri)
• 1/2 tsp cumin seeds(jeera)
• 2 green cardamoms(elaichi)
• 2-3 cloves(lavang)
• 1 inch cinnamon stick(dalchini)
• 2 medium size onion (chopped)
• 2 tsp ginger garlic paste
• 2 medium size tomato(made into puree) 
• salt (as per taste)
• 5-6 french beans(cut into 1/2''pieces)
• 1 carrot(cut into cubes)
• 5-6 cauliflower florets(cut into halves)
• 1 medium size potato (cut into cubes)
• 1/4 th cup green peas
• 1 tsp red chilli powder
• 1 tsp garam masala
• coriander leaves( for garnishing)
• water(as per requirement)
• 2-3 tablespoons milk cream

          Method of preparation

• Soak poppy seeds and cashewnuts in some warm water for half an hour.
• Make the paste of grated coconut,fennel seeds,soaked cashewnuts and poppy seeds by adding little water and keep it aside.
• Heat a pan and add some oil,fry all the dry spices(cumin,cinnamon,cardamom,cloves,bay leaf,mace,star anise)until they sizzle.
• Next to the pan add chopped onions and shallow fry until it becomes translucent.
• Now add ginger garlic paste and saute till raw smell goes off.
• Put tomato puree into the pan saute till raw smell goes off.
• Add all the chopped veggies as well as the masala powders(chilli powder and garam masala)  to the pan.
• Add salt as per taste.
• Also add the ground masala to the pan.
• Mix everything together add little water if required and let it cook covered on low medium flame for 10-12 minutes.
• After 8-10 minutes uncover the pan and check if the veggies are cooked properly.
• Once the veggies are done finally add the milk cream, mix and cook for 2-3 minutes more.
• Put off the flame and garnish with coriander leaves.
• Serve hot with paratha,puri or pulao.

          Note

• I have used tomato puree in my recipe but you can substitute it with chopped tomatoes also.
• If you want kurma to be more spicy you may increase the amount of garam and chilli powder.
• You can use the veggies of your choice to make this recipe.
• In the absence of cashewnuts you can use soaked almond.

Dalitoy (konkani style dal)

                                                                                 

Dali toy is the konkani style dal It's the comfort food for konkani people just the way "dal fry/dal tadka"is to north indians and "varan"to maharashtrians.I inherited this recipe from my aai who is native from karnataka.Actually it's the simple dal preparation without complex flavors or masalas.Dalitoy accompanied with rice and Batata fodi  (potato rava fry) is the ultimate combination.The asafoetida,ginger and green chilli add a prominant flavor to this simple dal preparation.Friends do try this simple and healthy dal recipe.

          Ingredients (serves 3-4)

• 1 cup toor dal
• 3-4 green chillies(slit)
• 1 inch piece ginger(crushed or grated)
• 1/4 th tsp turmeric powder
• 2-3 tsp ghee or coconut oil
• 1/2 tsp mustard seeds
• 2 red chillies(I used bedgi chillies)
• 2-3 pinches asafoetida
• 4-5 curry leaves
• Salt(as per taste)
• Water ( as per requirement)

          
          Method of preparation

• Soak tur dal in water for atleast 1 hour.
• Cook dal in enough water,add slit green chillies and grated ginger while cooking.
• Once the dal is cooked, mix it nicely using a whisk.At this point add little water if required to adjust the consistency.
• In another pan heat ghee/oil and give tempering with asafoetida,mustard seeds,curry leaves and red chillies.
• Now add the cooked dal in the pan slowly.
• Add turmeric powder and salt,mix well.
• Let it cook for another 3-4 minutes.
• Turn off the flame and serve hot with rice.

          
          Note

• You can garnish this dal with some chopped coriander and grated coconut but it's optional.
• Some people don't add turmeric in the dal but it's again a personal choice.
• You can also add crushed garlic while tempering if you like.

         Happy cooking !

Chicken keema matar

Keema pav is a popular street food in Mumbaiand hyderabad.Keema is also a popular dish in North Indian cuisine.Keema Matar is traditionally prepared using Mutton mince.Keema is basically minced meat cooked with onions, tomatoes, ginger, garlic and wonderful whole spices.You can also use chicken,beef,lamb or turkey meat to prepare this dish.I have used chicken mince in my recipe as we don't eat other types of meat.

This is a very easy and delicious recipe and goes well with Pav(dinner roll, Rice,Roti or Naan.Since we’re using ground meat,the cooking process is fairly quick.The peas in this dish gives it a vibrant color and fresh taste.This recipe you can either make it gravy or dry form as you like.You can also use this stuffing to make kheema matar samosa.This dish can become the perfect choice for party or picnic.

          Ingredients (Serves 3-4)

• 400 gms chicken mince
• 1 bay leaf
• 1" cinnamon stick
• 1 star anise
• 1 tsp cumin seeds
• 2-3 cloves
• 1 tsp peppercorn(coarsly crushed)
• 1 onions (finely chopped)
• salt as per taste
• 2 tsp ginger garlic paste
• 1 tsp red chilli powder
• 1 green chilli (chopped)
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 3-4 tablespoon brown onion paste
• 1 tsp kasuri methi
• Tomato puree (made from 2 medium size tomato)
• water as required
• 5-6 mint leaves
• 3-4 tablespoons of green peas
• 2 boilled eggs to garnish (optional)

          Method of preparation

• To make brown onion paste take 1 medium size onion cubes and shallow fry them in some oil till it turns light brown in color. Once it cools down make the paste of this and keep aside.
• Add around 3-4 tablespoons of water to chicken mince and mix well to make it moist, to avoid lump formation in the curry.
• Heat oil in a pan and add all dry masala like cumin seeds,cloves,peppercorns,star anise,bayleaf,cinnamon into it.Saute them well.
• Add the chopped onions and saute them for a while till they turn translucent.
• Then add ginger garlic paste and saute again.
• Now at this point add chilli powder,chopped green chilli,turmeric powder,coriander powder,cumin powder,garam masala and mix well.
• Next is add brown onion paste,tomato puree,kasuri methi,green peas to the pan.
• Add salt as per taste and mix well.
• Add little water if required.
• Cover and cook for about 8-10 inutes onlow  medium flame.
• Add roughly torn mint leaves to the pan,mix and cook for 2-3 minutes more.
• Garnish the chicken kheema matar with boiled eggs and serve with Pao or roti.

         Happy cooking !

Mugachi usli

This is the authentic goan vegetarian side dish.You can also refer to it as sprouted green gram curry(dry).I love this recipe as it's very tasty and healthy and requires very little time to prepare.Moong or green gram are the most healthy and easy to digest legume among all other legume as per ayurveda.This recipe requires sprouted moong.Sprouted moong are rich source of proteins and fiber in our diet.This recipe can be served with fulka for breakfast or along with rice and dal for lunch/dinner.It can also serve as the healthy option for kids tiffin box.I personally like to have a bowl of this Moong usli as it is for my breakfast.

          Ingredients( serves 3-4)

• 2 cups sprouted moong (green gram)
• 2 tsp ghee/oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 4-5 curry leaves
• 1/2 tsp asafoetida
• 1 green chilli
• 2 tablespoons grated coconut
• Salt as per taste
• 1-2 tsp jaggery
• 1-2 peppercorn
• 1/2 tsp tamarind pulp
• Water (2-3 tablespoons as per need)

          Method to prepare sprouted moong 

• To get sprouts to moong(green gram),wash them and soak in water for around 6-8 hours.Then after 8 hours remove the excess water and tie them in a muslin cloth and keep in a warm place for at least 12 hours.After opening this muslin cloth, you will see sprouted moong. This sprouted moong can be used in the cooking.

          Method of preparation of usli

• In the mixer grind grated coconut,green chilli,peppercorns,tamarind pulp by adding just 1-2 tsp of water to make course paste and keep aside.
• Heat oil in a heavy bottom pan.Once the oil is hot, add asafoetida,mustard seeds and curry leaves and give tempering.
• Now add sprouted moong to the pan,also add turmeric,cover the lid and cook on the medium flame.
• Add very little water at this stage to avoid burning.
• Keep on stirring the moong gently while cooking.
• After around 10 minutes add the grated coconut paste we had already ground.
• Also add salt, jaggery as per taste.Mix well.
• Cover and cook for another 7-8 minutes.Stir in between couple of times gently.
• Once the usli is ready put off the flame and serve hot with Roti or Dal rice.

         Note

• You can also make this recipe with unsprouted moong too. In this case you will have to cook the moong in double the amount of water in pressure cooker. Rest all procedure remains to be the same.
• If you want the usli to be more spicy increase the amount of chilli to the recipe.
• Similarly like mugachi usli you can repeat the procedure to make Masur (red lentil) or Chana(white peas)usli etc.

       

         Happy cooking !

Grilled Vegetable Subji

                                                                                

When sometimes you are bored with normal routine recipe you end up inventing the new delicious recipe from your trial and errors in the kitchen.This recipe is the perfect example of it.Normally in india we prepare subji by giving tempering with oil or ghee and then cook veggies in it and also put some seasoning to enhance the taste.In this recipe i have used the different method in which i have grillled all the veggies first in the oven and then i have done tempering and added seasoning.Believe me friends the grilled veggies give divine crunchy taste to the dish.This dish is also healthy as it requires very little oil.This dish can be served with roti or paratha or dal rice as per your choice.

          Ingredients (serves 3-4)

• Onion (1 medium size chopped into cubes)
• Tomato (1 medium size chopped into cubes)
• Potato ( 1 medium size blanched potato chopped into cubes)
• French beans (5-6 chopped into 1"pieces)
• Mushrooms (3-4 chopped into cubes)
• Carrot (1 medium size chopped into cubes)
• Cauliflower( 3-4 florets cut into medium size pieces)
• Capsicum(1 medium size chopped into cubes)
• Brocolli ( 3-4 florets cut into medium size pieces)
• Ginger garlic paste (1 tablespoon)
• Turmeric powder (1/2 tsp)
• Green peas (2 tablespoon)
• Cumin powder(1/2 tsp)
• Coriander powder (1/2 tsp)
• Chilli powder(1/2 tsp)
• Garam masala powder (1/2tsp)
• Curry leaves(5-6)
• Asafoetida(1/2 tsp)
• Cumin seeds(1/2 tsp)
• Mustard seeds(1/2 tsp)
• Salt(as per taste)
• Sugar(1/4 tsp)
• Oil (2-3 tablespoons)
• Grated coconut (2 tablespoons)
• Coriander leaves(For garnishing)

          
          Method of preparation

• Preheat the oven at 180-200 degrees celcius 
• Blanch the potato and keep it aside.
• Clean and chop all the veggies as gives in the ingredients list. Apply some salt to all the veggies.
• In the oven safe tray apply some oil and then arrange the chopped veggies nicely.
• Keep the tray in the oven for grilling for 20- 25 minutes.while the vegges are grilled in the oven,keep on turning the veggies every 10 minutes so that they are grilled on all sides.
• After the veggies are grilled their color,aroma and size will change.
• Remove them from oven and keep aside for a while and allow them to cool.
• In a wok take some oil and give tempering with asafoetida,mustard seeds,cumin seeds,curry leaves.
• Next to the wok add grilled onion and tomatoes and saute for a while.
• Then add ginger garlic paste and saute again.
• Now add all the remaining veggies and mix well.Also add green peas.
• Add turmeric powder,chilli powder,garam masala powder,cumin powder,coriander powder,grated coconut to the wok and mix thoroughly.
• At this stage add little water to the mixture.
• As we had already sprinkled salt on the veggies while grilling add little more salt at this stage as per your taste.Also sprinkle some sugar.
• Cook this subji covered for 4-5 minutes.Switch off the gas and garnish with coriander leaves
• Serve hot with dal rice or paratha.

          Note

• I have selected all the veggies as per my choice you can make the variations in veggies as per your choice.
• I have used grated coconut in my recipe but it's completely optional.
• You can also replace ghee in place of oil as per your choice.

          Happy cooking !

Poached egg curry/ Egg drop curry

                                                                               

Two years back we were invited by my husband's boss for dinner.His wife(native from andhra) is a great cook so along with other dishes she had prepared the delicious andhra style poached egg curry(egg drop curry).As i am always inquisitive about new recipes i had asked her the basic process of making this curry.She had used tomato base to make the curry.Here in this recipe, i have made the same egg drop curry with  coconut base giving it goan touch.This curry tastes super yummy when served with roti,bread or rice.It's a perfect dish for party or potluck.

This curry doesn’t require boiled eggs, so you don’t need to worry about boiling the eggs first and then wait for them to cool down a bit before peeling the shells.
For this curry, the raw eggs are directly dropped into the gravy instead of adding boiled eggs.Thus, this reduces the cooking time. So a tasty curry can be served under 30 minutes.The eggs are cooked in spicy gravy, so they absorb all the spices and curry tastes much more flavorful than regular boiled egg curry.This curry is the best to cook at times when you have unexpected guests and you don’t have much time to prepare food, but you still want to impress them with something really exotic then this curry comes to the rescue.

          Ingredients (serves 3-4)

• 6 eggs
• 2 medium size onions (chopped)
• 1 tomato (chopped)
• 3-4 tablespoons oil 
• 2 tablespoons ginger garlic paste
• 1 bayleaf
• 1/2 tsp cumin seeds
• 1 inch cinnamon piece
• salt (as per taste)
• 1 tsp garam masala
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 1/2 cup grated coconut
• Few coriander leaves chopped(to garnish)

          Method of preparation 

• In a frying pan take some oil (around 2 tablespoons)and fry 1 medium size chopped onion till it becomes translucent.
• Next in the same pan add grated coconut and shallow fry it nicely until coconut turns light brown and aromatic.
• Switch off the gas and let it cool down.
• After some time take this fried onion and coconut mixture and put in a blender,also add 1 tsp garam masala,1 tsp chilli powder and 1/2 tsp of turmeric powder.Grind altogether to make fine paste and keep aside.
• In the same frying pan take some oil,into that add 1/2 tsp of jeera,small peice of cinnamon and 1 bayleaf and saute it for a while.
• Then add ginger garlic paste and saute for a while.
• Take the flat bottom pan and add 1 medium size chopped onion and fry nicely till golden brown.
• Then add chopped tomato and fry till raw mell dissapears.Add little water if required.
• Then add the coconut gravy to the pan,also add salt and sugar and mix well and cook nicely for 3-4 minutes till it starts boiling.
• Reduce the flame to medium low and slowly crack the egg one by one and put in gravy keeping some gap between two eggs.
• Cover and cook on low medium flame for 8-10 minutes.
• Do not stir in between.After 10 minutes eggs will be cooked nicely then flip on the other side using spoon.
• Cook for couple of minutes more.Stir gently if required.
• Switch off the gas and garnish with coriander leaves.
• Serve hot with Roti/Pav/Rice.

          
          Note

• Instead of chopped tomato you can also use tomato puree.
• Dont stir the curry once the eggs are added.
• You can use the same recipe and add boiled eggs instead of adding the raw eggs directly into the curry.

          Happy cooking !

Chole biryani/ Kabuli Chana biryani

                                                                                                                                                                             

I have already posted Vegetable biryani post earlier on my blog.Commonly we make chole from this kabuli chana but this time i wanted to try kabuli chana biryani. The Kabuli Chana Biryani is a delicious one-dish meal made using  rice and white chick peas.This biryani is served with curd raita and pickle to make a tasty,healthy and satisfying meal for lunch or dinner.This biryani can be suitable for party or picnic.

         Ingredients

• Basmati Rice 1 cups
• Water as per requirement 
• White peas(kabuli chana)1 cup
• 1 Medium size Onion(chopped)
• Salt to taste
• Green cardamons 2
• Black cardamom 1
• Cloves (5-6)
• Black pepper(5-6)
• Cinnamon 1/2 inch stick
• Bay leaf(1-2)
• Caraway seeds (shahi jeera) 1 teaspoon
• Ginger-garlic paste 2 teaspoons
• Turmeric powder(1/4 tsp)
• Red chilli powder( 1 tsp) 
• Coriander powder (1 tsp)
• Jeera powder(1 tsp)
• Yogurt(1/2 cup)
• Saffron (kesar) a few strands
• Some milk for soaking saffron
• Garam masala powder (1 -2 tsp)
• Fresh coriander leaves chopped 2 tablespoons
• Fresh mint leaves chopped 2 tablespoons
• Fried onion(for layering)
• 1-2 tablespoon Ghee (for layering)
• 3-4 tablespoon oil
• 1-2 tsp Ghee (clarified butter)
• 2 tsp Lemon juice 

          Method of preparation 

• Boil rice in four cups of salted boiling water with green cardamoms,black cardamom,cloves,cinnamon,pepper,caraway seeds,lemon juice,2 tsp oil,bayleaf until three-fourth done.Drain excess water and set aside.
• For making fried onion add oil in a wok and heat it,when the oil is heated up, add the sliced onions.Stir for a while,fry the onions on sim flame.Fry them until a golden brown color is observed.Keep stirring in between so that all the onions are fried well and evenly attain the golden brown color.When the onions are fried well strain them out.Place them on a tissue paper and spread them loosely.
• Soak saffron in some warm milk and keep it aside.
• Soak kabuli chana previous night,next day cook them nicely with some salt and keep aside.You can use pressure cooker to cook peas.
• In a pan heat oil in a pan.Add onions and saute for a while,then add ginger garlic paste and saute again.Once this is done then add cooked white peas.
• Sprinkle salt,cover and cook on medium heat for two minutes. 
• Add turmeric powder,red chilli powder,coriander powder,jeera powder,yogurt and  garam masala and mix well.
• Simmer and cook for around 10 minutes.Add little water if required.after 10 minutes switch off the flame and let it cool for a while.
• Last and important step is layering all the things.
• Arrange a layer of biryani rice at the bottom.
• Over that arrange kabuli chana gravy(thick).
• In each layer sprinkle garam masala,coriander leaves,mint leaves,ghee,fried onion and saffron soaked in milk.
• Arrange 2-3 layers similarly finally cover the pan with the aluminium foil/dough and then put the lid.
• Keep the pan on hot tawa/flat frying pan and cook for around 5-7 minutes on medium flame.
• You can also heat it in microwave by putting biryani in micowave safe pan for 5-7 minutes on High power.
• Let it stand for five minutes.Serve hot with curd raita.

          Happy cooking !

Tomato salsa

         
I love this salsa,because its simple to make,yet delicious to taste !This salsa goes perfect with tortilla chips,crackers or even our papad! They can also be used as topping for burrito or in sandwichs also.Salsa refers to a Mexican style sauce with tomato as its main ingredient.The tomatoes added can be fresh or cooked.When salsa is made with fresh tomatoes, it is known as raw salsa or Mexican fresh sauce.

This may not be an authentic Mexican salsa recipe because,I have my own tweaks in this recipe.These days salsa is available in jars in supermarkets with spice levels ranging from mild to hot.Store bought salsa has so many scary preservatives and tons of sugar.Hence i prefer to make fresh homemade salsa rather than buying from store as you can make your healthy blend.It tastes better too! Try it and i am sure you will love it.

         Ingredients

• 3 medium size blanched tomatoes(finely chopped)
• 1 medium size Onion(finely chopped)
• 1 Green Chillies (finely chopped)
• 1 tsp Chilli powder
• 1/4 teaspoon roasted Cumin powder
• 1 tablespoon Coriander leaves(chopped)
• 2-3 tablespoons tomato ketchup
• 1-2 tsp Lemon juice
• 1-2 teaspoon Extra Virgin Olive Oil
• Salt (as per taste)
• 1-2 tsp Sugar

          (Serves 3-4)

          
          Method of preparation

• To begin making the Salsa Recipe,first blanch the tomatoes and remove the skin. Blanching tomatoes are important, as it partially cooks the tomatoes and also gives a good taste to the salsa. 
• Once the tomatoes are blanched,chop them nicely.During this step i don't remove seeds of tomato but if you want you can do so.
• In a mixing bowl take the chopped tomatoes and then add one by one chopped onion,chopped green chilli,cumin powder,red chilli powder,salt,sugar,tomato ketchup,olive oil,lemon juice,chopped coriander leaves and mix nicely.
• Check the salt and spice levels and adjust to suit your taste.
• Salsa is now ready to be served along with tortillas chips.

          Note

• If you don't have time to blanch tomatoes then you can directly use the chopped raw tomatoes.
• You can increase or decrease the quantity of green chilli as per your taste.
• Before adding onion into the mixture you can store this salsa in an airtight container in fridge for couple of days. Add onion before serving.

          Happy cooking !

Banana chips/wafers

                                                                                 

Banana chips are my most favorite snack since childhood.Though we get readymade banana chips in indian stores in US ,i am little skeptical about the oil used by them for frying.I always wanted to try this recipe at home since a long time but was not possible as the special kind of surti banana used to make these chips are hard to find in indian stores here.

Surti raw bananas have a hard, green peel, and a slightly yellowish flesh inside.They are thicker than normal raw bananas, and longer as well.The peel too is thick and needs to be cut using a knife or peeler.They are also called as kerala banana or Nendran banana.This weekend when i had visited indian store i could luckily find some of these bananas.If you make chips with banana which have just begun to ripe,it will give little sweet taste to wafers.I borrowed this recipe from my aai and i am very much happy with the end result.

          Ingredients

• 2 Surti banana(unripe)
• Coconut oil for frying
• 1-2 tsp Salt
• 4-5 tablepoons water

         (Serves 2-3)

         Method of preparation

• Heat the oil in a deep non-stick pan on a slow flame.
• Apply some oil to your hands before cleaning the banana
• Cut both the edges of banana and make light vertical slits on the raw banana peels while taking care not to slit the raw banana.
• Remove the banana peel using your fingers.
• Mix 2 tsp of salt with 4-5 tbsp of water in a bowl and mix well till the salt dissolves completely and keep it aside.
• Slice half the raw banana using a slicer directly into the hot oil.
• If this step looks difficult for some, then they can slice the banana on a plate and they fry them taking care not to stick the pieces together while frying.
• Allow the banana slices to cook for a while and then add 1 tsp of salt-water mixture to the oil.Be careful while doing this as there is spluttering of oil during this step.
• Continue cooking the chips on a medium flame till they turn crisp from both the sides and the spluttering sound of oil-water stops,while stirring occasionally. Remove the banana chips from the oil and drain the excess oil.
• Repeat the same procedure to fry remaining banana chips. 
• Cool completely and serve or store in an air-tight container.

          Note

• I have used coconut oil for frying as it's more healthy and tasty,you can opt for other varities of cooking oil as per your choice.
• Use good slicer to make this banana slices, as thinner the slices more crispier the chips.
• This variety of banana gives natural yellow color after frying so no need to add turmeric powder to the salt water.
• If you want chips to be more spicy you can sprinkle some chilli powder or pepper powder as per your choice after frying.

          
          Happy frying !

Corn dhokla cupcakes

                                                                             

I had prepared this dish for an goan foodmania competition last year.I had seen this recipe in Tarla dalal madam's website,but i have made few changes in the proportion of ingredients as per my need.The main innovation in my recipe is i have tried making these dhoklas in cupcakes.

It's a must try healthy recipe for the people who love dhokla,corn and cupcakes! It can be best served for breakfast,tiffin or as evening snack.I know that this simple recipe will win you many praises.Specially kids will love this recipe because of it's attractive shape.

          Ingredients

• For dhokla mixture
• 1 Cup- Sweet corn kernels
• 1 Cup- Rava/sooji
• 1/2 -Cup yogurt/curd
• Salt - as per taste
• 1/2 tsp turmeric powder
• 1 tsp -Green chilli and ginger paste
• 2 -Teaspoon Fruit salt/Eno
• 2-Teaspoon Lemon juice
• 1- tsp oil(for greasing)
• 1/2 cup Water

          For tempering

• 2 tsp-oil
• 1 tsp- mustard seeds
• 1 tsp- white sesame seeds
• 1/4- tsp hing

          For garnishing

• Finely chopped coriander (handful)
• Grated coconut 1 Tablespoon

          Servings (makes around 6 normal size cupcakes)

          Method of preparation

• Make a smooth paste of corn kernels and tranfer it in the bowl.
• In the same bowl add curd,semolina, salt, ginger green chili,turmeric powder paste and ½ cup of water.
• Then add lemon juice and fruit salt.Once you add fruit salt bubbles will start forming on the surface.
• Grease the cupcake moulds with some oil.
• Gently mix it and transfer the batter into cupcake moulds.
• Place the cupcake moulds with batter in steamer and steam for around 15-20 minutes.
• Once they are done check by pricking toothpick in the cupcakes.
• Once it's cooled unmould dhokla.
• Prepare tempering using hing,mustard seeds,sesame seeds, and oil.Pour it evenly on dhokla cupcakes.
• Garnish with coriander and  grated coconut.
• Serve with green chutney.

          Note

• If you don't like to make dhokla in cupcakes you can make it in thali.

          Happy steaming !

Custard vermicelli kheer

I remember i had relished this kheer first time for my cousin's wedding since then i am a big fan of this recipe.You can try this new version of making vermicelli kheer when you are bored of making regular vermicelli kheer.This kheer is very quick to make specially when you have guests at home.You can also think of eating chilled bowl of kheer with a scoop of vanilla ice cream.Today i made this kheer on the ocassion of navratri festival as a dessert.

          Ingredients

• Vermicelli/Semiya - 1 cup
• Milk - 500 ml.
• Raisins - 8-10 
• Cashew nuts - 7-8
• Almonds(chopped) - 5-6
• Ghee - 2-3 tablespoon.
• Sugar - 1/2 cup.
• Custard powder(vanilla flavor)- 2 tablespoon.
• Cardamom powder - 1/4 teaspoon.

          Serves (2-3)
         
          Method of preparation

• Boil milk and keep aside.
• Heat ghee in a pan and add raisins, cashew nuts, almonds and saute it.
• Add seviya and roast till it changes colour to light golden brown.
• Into the roasted vermicelli and nuts add the hot milk carefully in the to avoid splutters.
• Let it simmer for 5 to 7 min.Stir in between.
• Now add sugar and mix well.
• In a bowl add custard powder and water/cold milk and mix well.
• Pour custard powder and water mixture into the pan and stir continuously.
• It will immediately start to thicken.
• Finally add cardamom powder.
• Let it simmer for around 5 minutes.
• Serve warm or cold as per choice.

          Note

• If you feel custard kheer is thickened after cooling you can add some milk and mix nicely.
• In this kheer i have used vanilla flavor custard powder but you can also try mango or raspberry flavored custard powder as per your choice.

          Happy cooking !

       

Eggless rava cake

My aai had prepared this cake which was shown on some Tv show.It was so yummy that i borrowed recipe from her as i am always after healthy recipes for my blog.I also personally like eggless cakes more.

Aai had prepared this cake in pressure cooker but i preferred to bake it in my oven.You can choose the method of baking as per your convenience.This cake is eggless as well as without oil.This cake can be served for breakfast or as evening snack and also can be perfect for kid's tiffin.

          Ingredients

• 1.5 cup Rava/Semolina
• 1 tsp Baking soda
• 1 cup Milk
• 1 cup Sugar powder
• 2-3 tbsp Ghee
• 1/2 cup Curd
• 1 tsp Vanilla Extract

          (Serves 3-4)

          
          Method of preparation

• You can bake this cake in two methods ,one is in oven method and second in pressure cooker method.I will explain both the methods in detail.
• Prepare cake mix first 
• In a bowl mix nicely rava,milk,sugar powder,ghee,vanilla extract,curd and baking soda.
• Mix nicely using whisk or hand blender and keep aside.
• Pour the cake mixture in a greased cake pan.

          
         Cooker method

• You have to preheat the cooker to start the process.
• For this place a stand inside the pressure cooker and put the lid on without whistle and gasket.
• Switch the gas onto high heat for around 15 mins.
• Place the cake pan with cake mixture in preheated pressure cooker.
• Cover the lid (without whistle) and bake in the preheated pressure cooker for 50-60 mins on medium flame.
• Insert toothpick to check for properly baked cake.If the toothpick comes out clean it means cake is perfectly done.

          
         Oven method

• Preheat the oven at 180 degree celsius then tranfer the cake pan in the oven.
• Bake the cake at 180 degree celsius for 40-45 mins until a toothpick inserted in the centre comes out clean.

          

          Note

• While baking cake in pressure cooker check the size of cake pan.Prefer the pan which fits nicely in your pressure cooker.
• If you wish you can add chopped almond,cashewnuts,tooti frooti or chocochips as per your choice to make it more tasty.

          Happy baking !

Dahi bhindi

Dahi Bhindi is a great way to enjoy okra in tangy creamy sauce.Dahi Bhindi is simply delicious, and easy to make.This goes well with Jeera Rice,or paratha.
This dish is made in south indian style.It's my personal favorite.

As i have already mentioned in my other posts i am a great fan of Tarla dalal madam and this is her recipe.Even though the basic ingredients is same like her recipe,i have made necessary changes in ingredients proportions and method of preparation as per my need.

         Ingredients

• 2 cups okra(cut into 1/2"pieces)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tbsp urad dal
• 2 red bedgi/kashmiri chillies(broken into pieces)
• 5 to 6 curry leaves
• 1 medium onion(chopped)
• 1 medium tomto(chopped)
• 1/4 tsp asafoetida (hing)
• 1/2 cup fresh curds (dahi)
• 3 tbsp oil
• 1 tsp sugar
• salt to taste

          Make paste using following ingredients

• 1 tsp chilli powder
• 1/2 tsp turmeric powder 
• 1/4 cup freshly grated coconut
• 2 tbsp broken cashewnuts

          Serves (2-3)

          Method of preparation

• Clean and cut the okra in 1/2 inch pieces.
• Apply little salt to it and mix nicely.
• Heat the oil in a pan and saute the okra in oil.
• Shallow fry on medium flame until crisp.Remove it from pan.
• Heat the oil again and give tempering with hing,cumin seeds,mustard seeds, urad dal, red chillies and curry leaves.Saute for a while.
• Add the onions and saute until it is golden brown in colour.
• Add the tomatoes and saute for 2-3 minutes then and paste made using coconut,chilli powder, turmeric powder,and cashewnut.Mix well together.
• Add the sauted bhindi and cook for a few minutes on medium flame.
• Also add some sugar to the mixture.
• Add 1 cup of water to the curds, beat well and add it to the mixture.
• Add salt and cook for around 5 minutes.
• Serve hot.

          Note

• You can even deep fry bhendi till it becomes crisp but i feel shallow frying is the healthy option.
• I had applied some salt to bhendi while frying so adjust salt accordingly after adding curd.

          Happy cooking !

Tandoori roti in bread toaster

 


Tandoori Roti is an Indian unleavened whole wheat bread traditionally made in a clay oven or tandoor.Normally we eat tandoori roti in restaurants however it is not feasible solution to have and maintain the tandoor oven and hence there has been several clever ideas to prepare it.One such idea is to make roti in bread toaster.

I saw this thrifty roti making technique while surfing on google and gave it a try.The roti cooked in toaster would not have the same texture as baked in restaurants or tandoor oven but still an easy option to satisfy the strong craving of roti.These healthy rotis can be served with any gravy based veg or non veg dish.You can also apply butter to turn the simple roti to butter roti but it's completely optional.
                                                                             
                                                                                                                                                                                                                                                  
                              
     
          Ingredients

• 2 cups wheat flour/atta
• salt to taste
• 1 tbsp oil
• water as required(to knead)
• wheat flour/atta to dust 
• 2-3 tbsp butter for brushing (optional)

         (Serves 3-4)

                                                                            

 

        

          Method of preparation 

• In a large mixing bowl take 2 cups of wheat flour.
• Then add salt to taste.
• Add  1 tbsp of oil to the mixture.
• Combine all the ingredients well.
• Add water as required and knead for 5-10 minutes to form the soft dough.
• Cover with the moist cloth and rest for 20 minutes.
• After 20 minutes again knead slightly,making sure the dough is smooth and soft.
• Pinch a small ball sized dough.
• Make a ball and flatten it slightly.
• Dust with wheat flour before rolling.
• Roll the dough slightly thick to around 4-5 inch diameter.(depending on the size of toaster)
• Place rolled roti on to heated non-stick pan, turn it around when you see brown dots on one side.
• When roti is half done on both the sides transfer the half cooked roti into the toaster and turn on the toaster. 
• Keep the meter between 2-3 ,adjust the meter accordingly and it takes the same heat as required to toast the bread.
• Wait till the tandoori roti pops up and puffs up.
• Transfer the roti to plate using the forceps.
• Brush with some butter if you like to make butter roti.
• Serve hot with veg or non-veg gravy dish.

                                                                                                                                                           

                                       

          

          Note

• Add water cautiously to the flour not to make dough too soft.Dough should be hard enough to easily roll the ball with a rolling pin.You can add more dry flour to the dough if you feel dough is very soft.
• Keep rolling the dough balls into Roti while one is cooking on the pan so that next one is ready as soon as you move the first one into the toaster.

          Happy cooking !

Raspberry jam (seedless)

                                                                               


I tried making raspberry jam at home and believe me the taste was really amazing ! What really struck me to make this jam was the vibrant colour of this raspberry jam which was also matched by its vibrant taste.

I have prepared seedless version of jam.You can also prepare jam along with seeds,but the thing is,raspberry seeds are a little annoying to chew.More than tasting the fruit,i keep biting into the seeds.Therefore, I really really prefer the seedless version.It is a little tiring to seperate fruit pulp from seeds but you'll know it's worth all the effort once you taste it.

Lemon juice is added to a jam recipe,it eliminates the need of adding pectin altogether;since lemon has got plenty of pectin in it.Moreover,it also balances the sweetness of fruits beautifully.


          Some of the best  ways you can use the jam are like

• Make a jam smoothie: blend your favorite jam with milk, fresh fruit, and yoghurt.
• Serve marmalade & cream cheese on crackers.
• Liven up any boring original cheesecake with a dollop of jam on top of the cheesecake.
• Spread it between cake layers.
• Gently pour over ice cream for an extra treat.
• A simple pancake or waffle topping
• It makes great gifts - especially homemade!
• Served up some jam with some sliced-up local fruit; simple, but delicious.
• Serve a blob of jam in a bowl of oatmeal for a comforting snack.
• Into plain yogurt add jam for flavoring according to your taste.
• Stir jam into icing for a different and yummy cake topping.
• Fill doughnuts!
• Make jam-filled butter cookies.
• Make a simple Jam Tart! 
• Make a batch of surprise muffins,half-fill the muffin cups, put in a dob of jam, and then cover the jam with more muffin mix.

          Ingredients

• 400g  Raspberries(wash and clean)
• 400g  Sugar
• 2-3 tsp Lemon juice

          Method of preparation 

• If using frozen raspberries, tip them in a wide heavy bottom pan and leave aside till the raspberries are completely thawed and are at room temperature. 
• Keep a small plate in the freezer.
• If using fresh raspberries, start from the next step.
• Put the raspberries in a wide heavy bottom pan,mash them using the masher place the pan on a medium flame and stir continuously, cook until the fruit softens.
• Once the berries are heated,reduce the heat to low and work in batches to strain out the seeds.I usually ladle 2-3 scoops of berries onto my sieve at a time, push them through, scrape the seeds into a separate bowl, and then scoop on another batch of berries.In short: mash, heat, scoop, strain, scrape, repeat.You need to keep straining berries until you have seedless juice.
• Repeat this process until you have used up all the raspberries.Add the sugar and the lemon juice to the mixture and mix well.
• Then place the pan on a medium flame and stir continuously, cook till the mixture thickens a little,it takes about 15 -20 minutes.
• Take the pan off the flame.Remove the platter from the freezer and drop just a little jam on it.
• Put the plate back in the freezer for 2-3 minutes, and then use your finger to test the cooled jam consistency.
• If you draw a line in the jam with your finger, the jam should not be runny enough to fill the line back in.
• Also wrinkles are formed on the surface of the jam, it's cooked and has reached the setting stage.
• Keep cooking the jam until it passes the cold plate test.
• Once the jam is ready, turn off the flame and once the jam cools down transfer the jam in a sterilized air tight glass container.Store it in the fridge.Use when required.

       
          Happy cooking !

Vegetable Biryani

A Classic vegetable biryani is a perfect dish for any occasion.Long grain basmati rice and assorted vegetables in a spicy masala and curd are cooked in alternate layers under dum to give you a final dish that is a treat to all of your senses.Whole spices, fragrant rice,nutritious veggies and the aromatic saffron blend together perfectly in this vegetable biryani recipe and that is the secret of a good dum biryani.

Whether veg or non-veg, a biryani is first and foremost a rice dish that stands or falls on the fluffiness of its rice,every grain should be separate and perfectly cooked. The choice of vegetables is largely up to you and what you have available.Vegetables are cooked in a yoghurt sauce, giving them a more curry-like consistency.

Although it’s perfectly possible to make a great biryani on the stove,it’s easier for the amateur to get good results in the oven,where the heat will be distributed more evenly,reducing the risk of the base layer sticking.The cooking vessel should be tightly sealed by dough or aluminium foil to prevent the escape of the steam that’s essential for aromatic tasty biryani.

       
         Ingredients (serves 4)

• Basmati Rice 1 1/2 cups
• Water as per requirement 
• Carrots 1/2 inch 20 pieces 20
• French beans 1/2 inch 15 pieces 
• Cauliflower 10-12 florets
• Green peas shelled 1 cup
• Potato cubes (made from 1 medium potato)
• Onion cubes (made from 1 medium onion)
• Salt to taste
• Green cardamons 2
• Black cardamom 1
• Cloves 5-6
• Black pepper(5-6)
• Cinnamon 1/2 inch stick
• Bay leaf 
• Caraway seeds (shahi jeera) 1/2 teaspoon
• Ginger-garlic paste 2 tablespoons
• Turmeric powder( 1/4 tsp)
• Red chilli powder( 1/2 tsp) 
• Coriander powder 1 tablespoon
• Yogurt( 1/2 cup)
• Saffron (kesar) a few strands
• Some milk for soaking saffron
• Garam masala powder 1 -2 teaspoon
• Fresh coriander leaves chopped 2 tablespoons
• Fresh mint leaves chopped 2 tablespoons
• Fried onion(for layering)
• 1-2 tablespoon Ghee (for layering)
• 3-4 tablespoon oil

          Method of preparation 

• Boil rice in four cups of salted boiling water with green cardamoms,black cardamom,cloves,cinnamon,pepper,caraway seeds,bayleaf until three-fourth done.Drain excess water and set aside.
• For making fried onion add oil in a wok and heat it,when the oil is heated up, add the sliced onions.Stir for a while,fry the onions on sim flame.Fry them until a golden brown color is observed.Keep stirring in between so that all the onions are fried well and evenly attain the golden brown color.When the onions are fried well strain them out.Place them on a tissue paper and spread them loosely.
• Soak saffron in some warm milk and keep it aside.
• Heat oil in a pan.Add onions and saute for a while,then add ginger garlic paste and saute again.Once this is done then add carrot, french beans,cauliflower florets,potato and green peas.
• Sprinkle salt,cover and cook on medium heat for two minutes. 
• Add turmeric powder,red chilli powder,coriander powder, yogurt and  garam masala and mix well.
• Simmer and cook for around 10 minutes.Add little water if required.Once the veggies are cooked switch off the flame and let it cool for a while.
• Last and important step is layering all the things.
• Arrange a layer of rice at the bottom.
• Over that arrange vegetables followed by another layer of rice. 
• Sprinkle garam masala,coriander leaves,mint leaves,ghee,fried onion and saffron soaked in milk.Arrange the remaining vegetables followed by the remaining rice.
• Arrange 2-3 layers similarly finally cover the pan with the aluminium foil/dough and then put the lid.
• Keep the pan on hot tawa/flat frying pan and cook for around 5-7 minutes on medium flame.
• You can also heat it in microwave by putting biryani in micowave safe pan for 5-7 minutes on High power.
• Let it stand for five minutes.Serve hot with curd raita.

         Happy cooking !

Homemade Rusk

Indian tea rusks are crunchy yet soft snack that's enjoyed by all age groups.
I love to enjoy it with my tea.In goa we call it as 'Fati biscuit'.A super easy way to make rusks is to bake your store bought slice bread,as rusk is basically twice baked crispy bread.Apply some butter on bread slices and place then in the oven till crisp but i wanted to try this recipe from scratch.I happen to see many recipes of a baked rusk which seemed very simple with very less ingredients.So without further waiting i gave it a try and it turned out to be superb.I have also tried making wholewheat pav recipe in the past.

In this recipe rusk is very lightly sweetened and flavored with cardamom.I have used equal proportion of all purpose flour and wheat flour to make healthier version of rusk.I hope you guys give this rusk recipe a try and enjoy homemade rusks with your tea.

         Ingredients (serves around 4-5 )

• 1 cup whole wheatflour
• 1 cups Maida( all purpose flour)
• 3 tablespoons milk powder
• 1 teaspoon salt
• 3 tablespoons  sugar(in the flour) + 2tsp sugar(yeast proofing)
• ½ teaspoon cardamom powder(optional)
• 2-3 tablespoons oil
• Lukewarm water to knead the dough 
• 2 teaspoon active dry yeast
• Some milk for brushing 

                                                                             

Dough ready to transfer in baking pan

                                                                     

          Method of preparation 

• Take yeast in a bowl.Add 2 tsp sugar and around 2-3 tablespoons warm water, mix and set aside to activate.Yeast takes around 5-10 minutes to activate.
• You will know your yeast is proofed/active when it’s all bubbly and frothy on top.
• In another bowl mix all purpose flour,wheatflour, 3 tablespoon sugar,milk powder,cardamom powder and salt,mix well.Make a well in the center,add activated yeast and whisk well with an electric beater/by using hand.
• Add 2-3 tablespoon oil and warm water as required and knead for 8-10 minutes  to form a soft dough.
• At this point if you feel that the dough is little sticky then add little flour and knead again.
• Cover with a damp cloth/cling foil and let the dough rise for 1 hour in a warm place or till it doubles in size.
• Grease a baking tin with some butter/oil and dust with some flour.
• Transfer the dough onto worktop and knock back to release excess air.
• Transfer the dough into the greased baking tin and level it out.Cover with cling film/damp cloth and set aside to prove for 30 minutes.
• In the meantime preheat oven to 180° C.
• Brush some milk on top.Place the tin in the preheated oven and bake for 20-25 minutes.
• Remove from oven, cool and demould.
• Slice and bake again at 130° C for at least for 30 minutes by placing them nicely on baking tray.
• Keep turning the rusks in between for even baking.
• Let the rusks cool and then store in an airtight container.
• Serve with tea.

                                                                                     

Bread slices arranged on baking tray

          Note

• Always remember to choose a good brand of yeast and make sure to use lukewarm water for yeast activation.
• These milk rusks are very lightly sweetened,you may increase the amount of sugar if you like sweeter rusks.
• You can also add tutti frutti while making biscuits as per your choice.

          Happy baking !

Vanilla chocochip cupcakes (Eggless)

                                                                                     

Vanilla chocolate chip capcakes are my favorite ones.A super simple cupcakes made with simple ingredients.They are low on fuss,and need no embellishments.A cupcake goes great alongside a cup of coffee or tea.

After many trials and errors I can say this recipe is a sure shot success.Cupcakes will be perfectly soft,moist and spongy and it tastes simply great ! The chocolate chips are an easy way to add some oomph to a simple cake! The chocolate chip cupcake is best-suited for kids and for adults who are young at heart!


         Ingredients(makes around 12 regular size cupcakes)

• 1 and 1/2 cups(225 gms)-Maida/All purpose flour 
• 1 cup (250 ml) -Thick Curd/ Dahi 
• 3/4 cup (200 gms)- Castor Sugar 
• 1/2 tsp -Baking soda - 1/2 tsp
• 1 and 1/4 tsp - Baking powder  
• 1/2 cup (125 ml)-Oil
• 1 and 1/2 tsp-Vanilla essence
• 2-3 tablespoons Chocochips

          
         Method of preparation 

• Preheat oven to 180 deg C for 10mins and line cupcake moulds with paper.
• Sieve maida twice and keep aside. 
• Mx sugar and curd until sugar completely dissolves. 
• Add baking powder, baking soda to the mixture and mix well.
• Leave aside for 5 minutes and you can see the bubbles appearing.
• Now add vanilla essence, cooking oil and mix well.
• Next, slowly add maida in portions at a time and blend with above ingredients.
• Beat well with a whisk/hand blender until creamy and thick.
• Finally add chocochips to the mixture and preserve few for topping.
• Fill the mixture untill 3/4 th in the cupcake moulds.Put few chocochips on the top. 
• Bake in preheated oven at 180 degree C for 20-25 mins till a toothpick inserted into a cupcake comes out clean. 
• When done, the cupcakes will be very lightly golden brown around the top edge.
• Cool completely on a rack.

          Note

• You  can use same level of softened butter instead of oil.
• Increase or decrease chocolate chips level as per  your taste.

                                                                       
         Happy baking !