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 !

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 !

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 !

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 !

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 !

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 !

Capsicum raita

Capsicum raita

This tasty goan style raita is my innovation.It can be served as the side dish in veg as well as non-veg  meal or can go very well with chapati or fulka.This recipe is no onion no garlic and can be prepared with very few ingredients available in the kitchen.

          
          Ingredients

• 1 medium size capsicum(finely chopped)
• 3-4 tablespoon grated coconut
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp tamarind paste
• asafoetida (2-3 pinch)
• jaggery ( 1-2 tsp as per taste)
• 1/2 tsp mustard seeds
• salt(as per taste
• oil (around 2-3 tablespoon)

          (Serves 2-3 )

          
          Method of preparation

• Clean and chop capsicum.
• Apply some salt to it and shallow fry in the frying pan using someoil (on medium flame)
• Keep on stirring in between till it changes color and becomes soft.
• Switch off the gas and let it cool for a while.
• Now in a mixie take grated coconut,turmeric powder,chilli powder,tamarind paste,jaggery,salt and grind to a fine paste.(add little water as per requirement)
• Now before removing this paste from mixie put the fried capsicum in it and grind for just 4-5 seconds to coarsely grind capsicum.
• In a pan take some oil and  give tempering with oil,asafoetida and mustard seeds.
• Then in the same pan add the ground mixture.
• Mix and let it cook for 1-2 minutes.
• Serve hot. 

         Happy cooking !

Tarri poha

Tarri poha

Tarri poha is a classic street food that is popular across all parts  of maharashtra especially in Nagpur.A plate of piping hot poha is one comfort food that is healthy too.I have tasted this dish in pune.

Tarri poha is the poha which is served with tarri which is thin spicy gravy made from chickpeas(green,white or brown chickpeas as per your choice).In my recipe i have used white variety of chickpeas(kabuli chana) as i love them.This dish can be one of the best option for breakfast.


         Ingredients to prepare poha

• 2 cup thick flattened rice
• 1 medium sized onion(chopped)
• 2Green chillies(chopped)
• 1 Potato cubes
• 1 tbsp Oil
• 1 tbsp Mustard seeds
• 1 tbsp Cumin seeds
• 1/2 tsp Hing 
• 1/2 tsp Turmeric powder
• Salt to taste
• Coriander leaves(handful for garnishing)
• Grated coconut(optional for garnishing)

          
          Ingredients to prepare chickpea curry (tarri)

• 1 and 1/2 cup dried white chickpeas,soaked overnight
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp Turmeric powder
• 1 tbsp ginger garlic paste
• 1 medium sized onion(chopped)
• 1 tomato(chopped)
• Few curry leaves
• 1 tsp red chilli powder
• Salt to taste
• 1 tsp garam masala
• 1 cup water
• Coriander leaves(handful)

          To garnish tarri poha

• Coriander leaves(optional) 
• Chopped onion(Optional)
• Lemon juice
• Sev

          
         Method of preparation of poha 

• Heat oil in a  wok on medium flame.
• Add mustard, cumin seeds and hing. 
• Add the onion & green chillies, saute till the onion becomes translucent. (You can brown it also if you want)
• Add turmeric powder and salt. Mix well.
• Once it starts splutter, add potatoes.
• Cover the lid and let it fry till potatoes are cooked.
• Take flattened rice in a bowl,add water and soak them
• Drain the water immediately. 
• Now add this soaked flattened rice in the wok.
• Saute the poha for 5 mins on medium flame. 
• Garnish the poha with grated coconut and coriander leaves

          
         Method of preparation of tarri (chickpea curry)

• Wash the soaked chickpeas and cook them till they are soft.
• Heat oil in a wok. Add mustard & cumin seeds.
• Once it starts spluttering, add the curry leaves, chopped onion & saute till the onion turns golden brown.
• Add the garlic-ginger paste & saute till the raw aroma goes away.
• Add the turmeric powder & red chilli powder. 
• Add chopped tomato,saute till it melts.
• Add garam masala.
• Add salt to taste and add the cooked chickpeas.
• Add one cup water & let it boil for 5-10 mins.
• Tarri is ready let it cool down a bit before plating .

         
         Final step for plating tarri poha

• Place the poha on the plate. 
• Pour the curry(tarri)over the poha slowly.
• Garnish with some sev, chopped onion and coriander leaves.
• You can add lemon juice, if you want.
• Serve hot.

         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 !

Carrot curd raita/ Carrot pachdi

                                                                                   

Carrot raita/Carrot pachdi

Carrot raitha/Pachdi  is a great way to include raw carrots in our diet and also can be prepared in a few minutes.Carrot adds crunch plus lovely orange color to this raita along with little sweetness. It is very quick to make and goes very well with parathas,rotis or even biryani.

Pachdi can be considered as synonym of raita.Pachadis are tongue-tickling accompaniments, the preparation involves combining curds with veggies and/or spices and tempering it with mustard seeds, urad dal and curry leaves.Pachdi is very common in south indian cuisine.This raita is easy and can be made using few ingredients easily available in our kitchen.


         Ingredients

• Chilled Curd/Yogurt – 1 cup
• Carrot grated – 3/4 cup
• Coriander leaves – few leaves finely chopped(optional)
• Chat Masala powder – 1/4 tsp
• Cumin powder- 1/4 tsp
• Salt – to taste

          Serves 2-3 people

         For tempering

• Oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Urad Dal – 1/2 tsp
• Cumin seeds– 1/2 tsp
• Green Chillies – 1 chopped
• Few karipatta leaves
• Hing – a small pinch

         Method of preparation

• Wash, peel the skin and grate the carrot. 
• Take curd in a mixing bowl and beat it nicely, add grated carrot to it and mix well.
• Now prepare tempering. Heat oil in a pan, add mustard seeds,cumin seeds,udad dal,hing,karipatta and chopped chillies.Once it splutters, Saute for a minute and remove from flame.
• Pour the tempering into the carrot curd mixture along with required salt, chat masala and cumin powder.Mix well and garnish with coriander leaves.
• Serve chilled.

          Note

• Carrot should be fresh for raita.
• I have not added sugar in this recipe but if you want you can add as per your taste.
• As this recipe involves curd it can not be stored at room temperature for long time.You can keep leftover raita in fridge.

          Happy Cooking !

Corn Pulao

                    

 

Corn Pulao

Corn Pulao is my personal favorite.This pulao is very easy to prepare and tastes great.I love one pot meals very much as it is so easy to prepare and is a complete meal by itself. This is one of the most simplest pulao recipe.This is great dish for small get-togethers and parties.Kids will love it for sure. It also makes a perfect lunch box recipe.

This rice  dish is quick to make with all the ingredients easily available.This pulao can be served with curd raita or some veg  gravy dish.Normally while making pulav people usually cook veggies along with rice but i don't like it this way as i feel the rice preparation becomes little sticky in this method. 

I am from goa and in goa the traditional method of cooking rice is by filteration method i.e by draining excess water in which rice is cooked.My way of cooking the pula0 is in two parts first prepare rice with dry masala  and then in the second part saute the veggies for pulao,finally mix them together.I feel cooking in this way makes restaurant style pulao.I inherited this method from my mother,you can try this style and give me your feedback. 

        
        Ingredients

• Basmati rice (1 cup)
• Onion (1/2  cup chopped)
• Corn kernels (3/4 cup)
• Ginger garlic paste ( 1-2 tablespoons)
• Green chilli (1 finely chopped)
• Garam masala powder( 1/2 tsp)
• Chilli powder (1/2 tsp)
• Oil (2-3 tablespoons)
• Cumin seeds (1 tsp)
• Bay leaf ( 1)
• Cardamom big (1)
• Water(As per requirement)
• Salt(As per taste)
• Lemon juice (2-3 tablespoons)
• Black Pepper whole (5-6)
• Cinnamon( Small piece)
• Cloves(2-3)
• Coriander leaves(handful for garnishing)
• Carrot Chopped (optional) 

          
       Method of preparation

• Wash and soak basmati rice for 1 hour.Drain the water completely.
• In a big pan take water almost half the pan and let it boil nicely,once the water starts boiling add rice into it and stir once or twice so that it doesn't get stuck to the bottom.
• Also in the boiling water add salt as per taste,1 tablespoon of oil,Cumin seeds,cloves,pepper,bayleaf,cinnamon,cardamom,Lemon juice( 1 tablespoon)
• Keep on stirring in between and let it boil on medium flame.It will take around 15-20 minutes to cook the rice.
• In between take a rice grain and press it between your fingers and check if it's done.When we cook rice for pulav it should be 3/4 th cooked. 
• Once rice is 3/4 done switch off the flame and drain all the water and then let it rest for a while.
• In another frying pan take some oil and in that put chopped green chillies and saute.Then gradually add the ginger galic paste and saute. Next is add chopped onion and fry till it's translucent.
• Then add corn kernels and saute,add little water if required. Sprinkle 2 tablespoons of lemon juice,Garam masala,Red chilli powder,salt,chopped carrot and saute for around 5-7 minutes.
• Once this is done,add  cooked rice to this.Mix gently and nicely.Cook for 2-3 minutes more on low flame so that the masala gets incorporated well with the rice,add chopped coriander to garnish and then serve hot.

           

        Notes

• Corn kernels should be fresh for best taste.
• Instead of lemon juice you can also use chopped tomatoes and saute them while cooking corn.
• You can also use this procedure to make corn pulav from leftover rice.
• If you want to make it less spicy you can skip garam masala and chili powder.
• Veggies like capsicum can also be added as per personal choice.

            

          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 !

Masala Tendli talasani

‘Talasani’ are the dishes prepared by shallow frying the vegetables in oil.So water should not be used at any point.Tendli (Ivy gourd) talasani is the konkani dish prepared by stir frying tendli in oil,it is very easy to make and amazingly delicious dish.Me and my aai are big fan of this dish.

The original recipe of this dish is very simple which my mother taught me but I have added some spices in the dish to make it more chatpata (tasty).Hot rice,a simple dal and fried ivy gourd is a complete meal i would cherish anytime.

Talasani tastes best if coconut oil is used as it imparts a very nice flavor to the dish.However coconut oil is not a must and any other cooking oil can be used.The flavor of the tendli,oil and seasonings used takes these tiny gourds to another level.

                                                   

Tendli cut into long pieces and apply salt 

        
        Ingredients

• Ivy gourds/ tendli 2 cups (cut in long pieces)
• Red chili powder (1tsp)
• Turmeric powder (½ tsp)
• Coconut Oil (3-4 tablespoons)
• Chat masala powder (½ tsp)
• Coriander powder (½ tsp)
• Jeera powder (½ tsp)
• Lemon juice (1-2 tsp)
• Salt (as per taste)

        Method of preparation 

• Wash tendli well.Remove both the ends and cut into long  pieces.
• Apply salt(as per taste)and set aside for 10 minutes.
• In a kadhai, heat oil and transfer the tendli into it.
• On the medium flame fry them slowly,uncovered.Stir them in between.
• When they are half done add chili powder,turmeric powder,chat masala powder,jeera powder,coriander powder and mix well.Now fry them for some more time on low medium flame.
• When the tendli(ivy gourd)turns crispy brown and cooked well sprinkle some lemon juice.Mix well.
• Put off the flame.Serve hot with rice and dal.

      Note

• These should be fried on low medium flame.If they are not fried till they become crispy brown they remain tender from inside and do not taste good.
• While selecting the tendli for talasani all the ripe ones should be discarded as it will not taste good.
• If you like to make simple version of this dish the just add salt,chilli powder and turmeric powder to the dish and omit all the other ingredients.

        Happy cooking!