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 !

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 !

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 !

Batata fodi/kapa (Potato rava fry)

                                                                                 

Batata fodi is one of the quickest and tasty accompaniment for lunch or dinner.Favorite among kids and adult as well.Batata fodi,turns out spicy and crispy and goes very well as a side dish with a dal or a vegetarian curry and plain rice.I have also prepared it as veg starter for a potluck here in US.

Similar to the potato you can also prepare the fodi of brinjal,raw banana,ridge gourd,lady's finger,cauliflower etc. as per your choice using similar recipe.Although this dish looks very easy i have given some important tips in notes below to make perfect crispy fodi.

          Ingredients

• 1 potato(big size)
• 3-4 tbsp rava (rava should me mixed with half tsp each of turmeric powder and chilli powder)
• 2 tsp red chilli powder
• 1 tsp haldi powder
• salt to taste
• oil for frying

          Method

• Cut the potatoes into round of 1/4 inch thickness.
• Wash, and sprinkle salt, haldi powder and red chilli powder.Keep aside.
• Heat a  flat pan/tawa on a medium flame.
• Spread the sooji on a plate.
• Add 1/2 tsp haldi powder and 1/2 tsp of red chilli powder to the sooji and mix well.
• Take each piece of the potato and roll it in the sooji so that the sooji coats the potato completely and place it in the pan.
• Arrange all the fodi nicely on tawa.
• Drizzle some oil all over the fodi slowly and cover the pan with a lid.
• Let the potatoes cook on a  medium low flame.
• Uncover the pan in between and flip them to fry on the opposite side, again drizzle some oil and cover them.
• After 10-15 minutes check if potatoes are cooked by using a fork or by toothpick.
• Now uncover them and fry on low flame for 1-2 minutes.Fry them till golden brown.
• Turn off the gas and transfer them on a plate.
• Serve hot with rice and dal.

          Notes

• The thickness of the potatoes can be varied.Even if you slice them thin they taste good.
• I add 1/2 tsp of haldi and 1/2 tsp of red chilli powder to the sooji to enhance the flavours.
• You can use plain rawa also to cover fodi if you don't like to add seasoning.
• The potatoes must be moist only then will the sooji stick to the potato.If its dry add a tsp of water.
• Do not marinate the potato for too long, it will turn dark and very soft.
• One of the important tip would be sprinkle oil on rava covered fodi only after arranging them on tawa,because if u put oil first on tawa and then place fodi there is tendancy that the masala covering on fodi is detached.
• The fodi are cooked soft and crispy by covering them with lid.
• Some people sprinkle water on fodi while cooking as i feel this step will not make them very crispy so i avoid it.
• Instead of rava you can also use coarse rice flour it is called as "Aalen" in goa.

         Happy cooking !

Chicken tangdi tawa fry

                                                                             

This dish is made using chicken drumsticks.It can be served as chicken starter dish or side dish in a non-veg thali.Normally in chicken starters i prepare chicken tandoori,different types of chicken kabab etc wherein i marinate them using curd along with different spices and then grill them.
This weekend my husband wanted me to prepare simple chicken starter dish hence i innovated this simple yet delicious recipe.Very few ingredients are used in this dish which are easily avilable in the kitchen.Do try this dish and give your feedback.

          Ingredients 

• 4 Chicken drumsticks 
• Salt (as per taste)
• 1 tsp Chilli powder
• 1/2 tsp Turmeric powder
• Oil for frying 
• 2-3 tablespoons semolina/rawa
• Lemon for garnishing (optional)

         (Serves 2)

         Method of preparations

• Take the drumsticks,wash and clean them nicely.
• Make some cuts on the drumsticks using knief.
• Apply salt,turmeric powder and chilli powder thoroughly to the chicken and let it rest for atleast 1 hour.
• After 1 hour take a flat frying pan or tawa then shallow fry this chicken by coating it with semolina.
• Put some oil and let it fry on medium heat.
• Flip it over in between so that all the sides are equally fried.
• After around 10-15 minutes the chicken will become nice and crispy ,you will also get nice aroma from chicken.
• Switch off the flame and serve hot with salad/tomato ketchup.

          
          Note

• If you want this dish to be more spicy you can increase the amount of chilli powder.
• I have not applied lemon for marination but you can do it as per your choice.

         Happy cooking !

Homemade sweetened condensed milk

                                                 
There are few super ingredients in cooking that can be used in making so many varieties of dishes.One of such great super ingredient is sweetened condensed milk sold under different commercial names such as Milkmaid or Mithai mate in India.This one ingredient can be used in making so many different types of dessert dishes,cakes, puddings,ice creams, indian sweets etc.Even i like to have this sweetened condensed milk with chapati or fulka for breakfast as it tastes yummy !

Although condensed milk is easily available in market these days it is always advisable to make your own version at home and store it for later purpose.The ready made condensed milk comes with preservatives which is not always good for health,and then its so easy to make this at home with just 3 ingredients.  Condensed milk made at home is much cheaper compared to ready made version.

For this recipe of condensed milk I have used full fat milk.Also I have added a pinch of baking soda.Baking soda will thickens the condense milk and also keep it stay fresh for longer.Though the process is very simple you have to have patience to keep on stirring the mixture.

Once made, store in a clean jar with a tight fitting lid in the refrigerator for up to one week or in the freezer for up to three months.If frozen, just thaw in the refrigerator overnight and then shake vigorously in an airtight container with lid on or pour into a larger container and whisk until smooth and consistent throughout.Do try this once and let me know your comments.


         Ingredients

• Fresh milk (full fat) - 1/2 litre ( 2.5 cups)
• Sugar - 1/2 cup ( 100 gms)
• Baking soda - 1/4 th tsp

          Yields around 1/2 cup

          Method of preparation

• Take the fresh milk in a pan.
• When it comes to boil and rises to the top,simmer the flame and add the sugar and baking soda.
• Stir well and allow it to boil till the milk reduces to 1/3 rd of its original quantity.
• Keep the flame medium and stir every now n then to avoid charring.
• Once the milk becomes slightly thick,take a drop of milk and check it between your thumb and index finger.
• If the milk is sticky,thick and if it forms a half thread,it is done.
• Switch off the flame.Do not leave the milk to boil & reduce completely because it will become too thick like a cream once when it cools down.
• So switch off as soon as it reduces to 1/3 rd even if it is slightly watery.Refrigerate and use whenever needed.

          Happy Cooking !

Valpapdechi 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.

Last time I had posted this recipe using bitter gourd. This time it’s made by using French beans which is called valpapdi in goa. Normally we use French beans to make subji(bhaji), mix veg gravy (tonak) or in rice dishes like pulao.But believe me this dish is very tasty as compared to normal subji. It can be prepared using very few ingredients and less oil.I have learned this recipe from my friend vatsala.She had prepared this dish when i was at her place.                                                                                                                                              

        Ingredients (serves 2-3)

• French beans (around 200 grams)
• 1 finely chopped onion (small)
• 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)

                       
                                                        

        Method of preparation

• Wash and remove both the ends of french beans.And chop nicely in the similar way how we do for subji. Sprinkle salt over it, mix nicely and keep aside.
• Now in a pan, add oil and fry the chopped french beans over low flame till it turns light brown in color and becomes crispy.It takes around 15-20 minutes.
• 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 french beans pieces. Serve fresh.                                                                                                           
        

        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.
• 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 !

Banana Smoothie...

Banana smoothie

A deliciously healthy way to start the day is by banana smoothie. Banana smoothie makes excellent breakfasts or mid-day snacks since bananas blend so well with other flavors.

Although we eat a lot of bananas in the house, it seems like there are always a couple that ripen way faster than we can consume them.

I like ripe bananas for making smoothie, when they start turning black, as they begin to lose their appeal.

Although ayurveda doesn’t recommend consuming milk and fruit together. It’s ok to have this combination once in a blue moon.

        Ingredients

• 1 frozen ripe banana, cut into chunks
• 1 cup whole milk (cold)
• 1 – 2 tablespoons sugar/ Honey
• 1/8 teaspoon vanilla extract
• Water (as per requirement)

        (Serves 2)

        Method of preparation

• Initially blend only  banana chunks by  adding very little water to make fine paste.
• Then into the banana paste add remaining ingredients.
• Blend all ingredients until it reaches your desired consistency. Pour the smoothie into a glass. Drink it with a straw or straight from the cup.Drink immediately.

      Note

• I prefer adding cold milk rather than ice cubes to maintain the thick consistency. It’s a personal choice.
• Some avoid adding sugar or honey as banana is sweet enough to taste.It’s again a personal choice

       

        Happy Blending !