STUFFED MUSHROOM MANCHURIAN BY SOUMYA KAMATH

STUFFED MUSHROOM MANCHURIAN

INGREDIENTS:

Mushroom

Salt

Potatoes

Chili powder

Coriander leave

Corn flour

Self raising flour / maida

Egg

Ginger

Garlic

Onion

Spring onion

Soya sauce

Chili sauce

Ketchup

Vinegar

METHOD:

Remove the stem from mushroom ... chop them into small pieces to it add salt, cooked potato, chilli powder, corriender leaves, little corn flour... stuff this in mushroom baskets

Make a mixture of self raising flour and cornflour with egg and little bit water, salt , pepper powder ... dip the mushroom in batter and deep fry till golden brown

In a diff pan add copped ginger and garlic fry for a while add finely chopped onion fry, then add soya sauce, chili sauce, tomato ketchup, vinegar, mix well add a bit of water then add a bit of corn flour , add fried mushroom finally add spring onion ... its ready

FRUIT MATTO BY SHOBHA KAMATH

YUMMY DESERT PREPARED BY YOGURT AND READY IN JUST FEW MINUTES... FOR ME THE NAME ITSELF IS CATCHY TO TRY ON!!!

" FRUIT MATTO "

Ingredients:

Hung curds/Thick curds 400 gms

Powdered Sugar 1/3 cup or as per taste

Fresh mixed fruits (chopped) 1 - 3/4 cup

Mixed Dry fruits (chopped) 1/4 cup

Method:

Place the thick/hung curds in a bowl.

Add powdered sugar to it and mix well till the sugar is completely dissolved and the mixture is smooth.

Add chopped mixed fruits and mix again and finally add the chopped dry fruits keeping aside a few pieces of the mixed fruits and dry fruits for garnishing before serving.

Serve chilled.

Notes and Tips :

* In case you do not have thick curds at hand, then use the regular curd by putting it in a muslin cloth and hang it for about 3 hours till most of the water is drained out. Take care to see that it should not be so thick that it is devoid of any moisture.

* While mixing fruits, take care to use only those fruits that do not leave its juices like oranges, sweet lime, water melon etc. In case, you have no option ( as in my case) then add these fruit pieces just before serving so that the dessert does not become watery.

* I used a little less than half a cup of powdered sugar. You may use a little more as per your taste.

I also used raisins which I added towards the end.

* If fruits such as apples and bananas are used then, squeeze a little lime juice over the cut fruits    ( to avoid discolouration) and then add them into the mixture.

TEMPLE RASAM ( DEVASTHANA SAARU) BY NAMITHA PRABHU

THE WORD "DEVASTHANA SAARU " ITSELF SPREADS A DIVINE AMBIANCE IN AIR..!

" DEVASTHANA SAARU "

 INGREDIENTS:

*. Ripe tomatoes-5 chopped,

*. Green chillies-3 slit,

*. Water-5-6 cups approx,

*. Jaggery-3 tsp,

*. Salt- to taste, 

*. Oil/ghee- 1 tsp,

*. Mustard seeds-1 tsp,

*. Curry leaves- 8-9 leaves,

*. Tamarind-marble sized,

*. Coriander leaves- 3 tbsp,chopped roughly, for thepowder/masala, 

*. Coriander leaves-2 tbsp,chopped to garnish. 

INGREDIENTS TO BE POWDERED:

*. Fried long chilly-4,

*.White rice-1 tsp,

*. Chana dal-3 tsp,

*. Coriander seeds-1 tsp,

*. Cumin seeds-1/2 tsp, 

*. Asafoetida paste(hing)-1/4 tsp,

*. Curry leaves-5-6 leaves,

*. Turmeric powder-1/2 tsp,

*. Oil-2 tsp.

 METHOD:

1. Roast all the ingredients in the oil mentioned under ingredients to be powdered except turmeric powder and hing, until light brown in colour,once it turns brown,add hing,off the flame and then add turmeric powder. 

2. Cool the roasted ingredients,add tamarind,coriander leaves and powder it smoothly, Or

3. You may also add little water and make a paste of the roasted ingredients along with the coriander leaves and tamarind to a fine paste.

4. Meanwhile take the tomatoes and the water in a vessel and cook the tomatoes until it gets cooked (25 minutes approx).

5. Add salt to taste, jaggery and saaru powder/paste,take a boil and simmer for 10 minutes to cook the masala and then off the flame.

6. Heat ghee in kadchi, splutter mustard seeds and then add curry leaves, fry for half a second and season it to the saaru.

7. Garnish with coriander leaves.

DO TRY IT AT HOME AND ENJOY ALL SEASON...!!!

WATERMELON PUDDING BY NAMITHA PRABHU

TODAY WAS MY SONS BIRTHDAY AND HE LOVED THIS PHOTO VERY MUCH..!! 

WATERMELON PUDDING

 INGREDIENTS:

*. Agar Agar/China grass – 10gm 

*. Fresh watermelon Juice - 1 ½ cup 

*. Lemon – 1 

*. Honey – 1 tbsp 

*. Sugar – 1/2 cup 

METHOD: 

1. Break up agar bars into pieces. Wash and soak them in 1 cup of water for 30 minutes. 

2. Mash them with hands or blend it in a blender and keep aside. 

3. Squeeze out lemon and extract juice. 

4. Mix lemon juice and honey with water melon juice and keep aside. 

5. Take a saucepan, add 1 cup of water bring it to boil. 

6. Once done add mashed china grass and stir. Reduce the heat and cook until agar is dissolved and becomes transparent. 

7. Add sugar and stir, once the sugar is dissolved remove from heat, add watermelon juice immediately and stir well. 

8. Transfer the agar agar mixture to jelly mould or greased glass bowls immediately and refrigerate until set. 

9. Serve cold with fruits or as it is.

LOVELY DESERT TO TRY ON... UPLOAD YOUR PUDDING AFTER PREPARATION..!!

WATERMELON DOSA BY SHRUTI NAYAK

PREPARED FROM WATERMELON SKIN THIS DISH RETAINS ALL THE NUTRITION PRESENT IN THE SKIN..!!

"WATERMELON DOSA"

INGREDIENTS :

2 Cup Rice 

1 Cup Poha (Beaten Rice)

Grated Water melon ( Remove the green outer layer for better taste)

METHOD :

2 cup rice soak for 2 hours. While grinding add 1 cup poha and grated water melon. Check the consistency of batter. Make tasty dosa in 10 Min.

BEST USE OF WATER MELON SKIN.. TRY IT OUT AND SHARE YOUR VIEWS...!!!

CHICKEN LOLLYPOPS BY SANDHYA KINI MAYENKAR

MOST FAVORITE AND POPULAR DISH WHEN YOU GO TO ANY RESTAURANT...!!

CHICKEN LOLLYPOPS

Ingredients: 

Chicken wings ½ kg cleaned, cut and turned upside down to form lollypops.

Garlic: 1 tablespoon finely chopped

Ginger: 1 tablespoon finely chopped

Green chillies: 1 tablespoon finely chopped

Celery leaves: 1 tablespoon finely chopped

Lemon juice: 2 LEMONS

MAIDA: ¾ CUP

Cornflour: ¼ cup

Ajinomoto: 1 tsp

Pepper pwd: ½ tsp

Red/ orange colour: ½ tsp

Eggs, 2 beaten

Salt to taste

And dil for deep frying

Method: mix all the ingredients together to form a smooth paste and marinate the chicken wings in it for not less then 1 hrs. Then deep fry in oil.

GARLIC SAUCE: 

Ingredients: 

Garlic: 1 tbsp finely chopped

Onion: 1 tbsp finely chopped

Tomato ketchup: 1 tbsp

Chilli sauce: 1 tsp

Vinegar: 1 tsp

Pepper powder: ¼ tsp or to taste

Salt to taste

Sugar: 2 pinches

Oil: 1 tbsp

Water/ chicken stock ¼ cup

Orange red colour: one pinch

Cornflour: optional for binding or thickening the sauce

Spring onions little for garnishing

Method: heat the oil, fry the garlic and onions. The add tomato ketchup, chilli sauce, pepper powder, vinegar, sugar and fry for sometime. Then add ¼ cup of chicken stock or water, colour and salt to taste..let it cook for 5 mins.. if u like a thick sauce.. u may add a spoon of conrflour mixed in lil water just to thicken the gravy. 

ENJOY EATING AND DO SHARE YOUR LOLLYPOPS AFTER TRYING OUT THIS RECIPE...!!!

BARLELI DONNEMIRSANGI SAGLE BY SANDHYA KINI MAYENKAR

TRUELY TRADITIONAL AMCHIGELE DISH PRESENTED IN A MODERN WAY

BARLELI DONNEMIRSANGI SAGLE

INGREDIENTS :

Capsicum

2 tsp coriander seeds

4-5 small red chillies

5-6 long red ghaati mirsang (red chilli)

Coconut grated 1 cup

2 tsp Mustard Seeds

1 Chopped Onion

METHOD :

 Clean n Cut capsicums like baskets n keep. In little oil fry two tsp coriander seeds, then 4-5 small red chillies, 5-6 long red ghaati mirsaang or chillies. Grind this coarsely with half grated coconut and small ball of tamarind and salt for the dish. Heat two tbsp coconut oil.. When hot add two spoons mustard seeds..few method seeds..one Chopped onion.. Fry the onion till lightgolden.. Meanwhile. Fill the capsicums with the ground Masala. Once the onions r light golden Carefully place the filled capsicums in the fried onions. Add lil maybe quarter cup water in the mixer n pour carefully outside the capsicum. Cover n cook till capsicum gets cooked

BIBAE SAGALE BY ASHWINI SHENOY

BIBAE SAGALE

INGREDIENTS:

100 bibo
1/2 coconut
pinch of tamarind 
1 sp coriander
oil
mustard
curry leaves
10-12 red chillies
bimbul

METHOD:

peel the bibo , cook it and keep aside
grind coconut, red chillies and tamarind to a smooth paste when almost done add coriander fried in little oil to it.add to cooked bibo add some bibul to it. bring to boil. season it with mustard and curry leaves. bibe sagle is ready

Royal dish very rare now a days ... try it and enjoy the taste ...

TOWSHA CHAKKULI BY ANU NAYAK

Craving for some yummy simple snacks her its is 

TOWSHA CHAKKULI

INGREDIENTS:

Towshe (cucumber)

Meet (salt)

Loni (butter)

mirchi powder (red chilly powder)

tandlapeet (rice flour)

tell (oil)

RECIPE:

Towshe solakanu kantunu mixy korche .kaderi tantu thode meet loni mirchi powder galnu kalloche .kaderi tandlapeet ghalnu chakkuli pitta hada kornu chakkuli achhantu ghalnu peelnu .tellantu tolche.
Udda ghalchana towshentu le uddaka purjatta.

pls leave your comments and suggestions to improve our blog ...

thanks for watching ...

MARIE BISCUIT CHOCOLATE ROLL BY SOBHA P SHENOI

MARIE BISCUIT CHOCOLATE ROLL

INGREDIENTS:

12-14 marie biscuits

powdered sugar

1 1/2 tbsps cocoa powder

Milk

1/4 cup desiccated coconut powder

1/2 cup powdered sugar

 vanilla essence or pinch of cardamom powder

1 1/2 tbsps of melted butter

METHOD:

Make a powder of 12-14 marie biscuits, add a tbsp of powdered sugar, 1 1/2 tbsps cocoa pwd and mix well. Slowly add few tbsps of milk, little at a time, to form a pliable dough (like chapati dough). Keep aside. In another bowl, add 1/4 cup desiccated coconut pwd, 1/2 cup powdered sugar, few drops of vanilla essence or pinch of cardamom pwd and mix well. Add 1 1/2 tbsps of melted butter and mix well to form a sticky textured mixture.

Roll the biscuit cocoa dough into an elongated shaped roti (thicker than a chapati). Spread the coconut-sugar mixture all over. Slowly roll the biscuit-cocoa roti to form a roll. Seal the ends and if the dough tends to break in between, lightly press to enclose and continue rolling. Wrap in an aluminum foil and set in fridge for 2 hrs. After its set, remove the foil and slice with a knife into 1/2″ thickness pieces and serve.

Simple and easy chocolate rolls kids would love this... try it out and pls give ur suggestions 

SOLLA KADI BY SANDHYA KINI MAYENKAR

SOLLA KADI 

INGREDIENTS:

Kokum 8-10

Coconut half vale

3-4 green chillies

half tsp jeera

10-12 garlic pods

half tsp sugar

salt

METHOD:

Soak kokum 8-10 petals in warm water n keep aside. Grind together half coconut scrapped, 3-4 green chillies or as per taste, half tsp jeera, 10-12 garlic pods, half tsp sugar n salt to taste. Extract the milk from the ground paste. U can grind two three times by adding water again. Mix it with the kokum soaked in water. Add finely cut coriander leaves. Cool n serve

goan cuisine is incomplete with out this kadi... my all time fav ... do try it and don't forget to leave ur feedback ...

MANGSHOR JHOL BY SUPRIYA PAI

Mangshor Jhol (Bengali Chicken Curry)

INGREDIENTS:

Chicken/mutton 500 gms

1tbsp ginger-garlic paste

1\2tsp haldi powder

Salt

lime juice

1tbsp mustard oil\refined oil

2 potatoes

2 big onions

5 cloves garlc

1"ginger

1 tomato

3 green chillies

 4 cloves

1'' cinnamon

5 peppercorns

1\2tsp jeera

2 elaichi

6 magaz

METHOD:

Marinate 500gms chicken\mutton wid 1tbsp ginger-garlic paste, 1\2tsp haldi.p,salt,lime juice fr 2hrs. In a pan pour 1tbsp mustard oil\refined oil n fry 2 (halves) potatoes previously marinated wid haldi.p n salt n keep aside. Then make a paste of 2 big onions, 5 cloves garlc, 1"ginger ,1 tomato, 3 green chillies . Dry roast 4 cloves, 1'' cinnamon, 5 peppercorns, 1\2tsp jeera,2 elaichi,6 magaz n powder it. Take a big pan pour 2tbsp oil, put paste n fry till d raw smell disappears, put marinated chicken , blend it well wid d masala n oil n fry well on high heat fr 5-8 mins, then put d roasted masala powder, toss well, pour 3 cups water, salt, cook till done. Finally add fried potatoes n 1\2 chopped tomato, bring to a boil.

P.S- For an authentic bengali touch use mustard oil.

CARAMEL CUSTARD PUDDING BY SUPRIYA PAI

EXTREMELY MOUTHWATERING DISH TO TRY ON CARAMEL CUSTARD PUDDING..!!

CARAMEL CUSTARD PUDDING

INGREDIENTS :

2tbsp Sugar

1tsp Water

8tsp China grass

2 tbsp Vanilla flav custard powder 

3 tbsp Cold Milk

1/2 ltr Milk

1/4 Cup Sugar

Method :

In a pan add 2 tbsp sugar, 1 tsp water n caramelize.Keep aside, let it cool. Put a tsp each of d caramel mix in mould. Take 8 tsp china grass n soak fr 1 hr, later simmer it on low flame till it forms into liquid. Mix vanilla flavor custard powder in 3 tbsp cold milk n keep aside. Boil 1\2 lt milk with 1\4 cup sugar n when it starts boiling add d custard-milk mixture n stir slowly n continuously till smooth consistency. Then add the melted china grass, stir fr a min n den strain immediately. Let the mixture cool slightly. Pour dis mixture over the caramel moulds, refrigerate for 3 hrs. When set turn the mould upside down.

NEED TO BE CAREFUL WHEN YOU TURN THE MOULD UPSIDE DOWN.. DO TRY AND SHARE YOUR EXPERIENCE WITH US..!!!

KERALA STYLE CHANNA GASHI BY NANDINI PAI

CHANNA GASHI KERELA STYLE

INGREDIENTS:

Channa 1 Cup

2cups breadfruit-cut in to 1" pieces,or drumsticks cashewnuts-handful.

Recipe for Masala : 

Coconut grated-3cups,

Red chillies-6 long 2 round,

Tamarind-tamarind seed size,

Coconut oil-tsp,

Coriander seeds-2tsp,

Split urad dal-1tsp,

Rice 1tsp,

Haldi-1/4 tsp for tempering-mustard-1tsp,curry leaves.

salt

oil

METHOD:

Keep aside.mix all these ingredients add tamarind make a fine powder then add little water and make a fine paste.magiri purai same.vaggi sam kari

Soak channa overnight… cook it in cooker for 3 whistle.. now add cashewnuts , bread fruit,salt to it and cook it again … mean while fry coriander seeds, urad dal , little rice, coconut and sasama till brown … now grind this mixture and add it to cashewnuts , bread fruit(kadgi) bring it to boil ….in a pan add little oil, add mustard seeds when it crackles add curry leaves.. coconut curry with channa and bread fruit is ready …

Kerela style channa gashi is ready, serve hot with rice and taste the difference...!!!

STUFFED SQUIDS IN RED MASALA BY SANDHYA KINI MAYENKAR

STUFFED SQUIDS IN RED MASALA

Ingredients:
Squids: 10-12 medium size
Tamarind: 2 lemon size
Kashmiri red chillies 10
Garlic 5 cloves
Ginger 1 inch finely chopped
Cumin seeds 1 teaspoon
Black peppercorns 6
Cloves 6
Cinnamon 1 inch stick
Vinegar 3 tablespoons
Oil 4 tablespoons
Onion sliced 3 medium
Salt to taste

For the stuffing: 
Cut fine 4-5 squids
Finely cut assorted vegs like carrots, cabbage, capsicum.
Sauté everythg in a frying pan and add ½ tsp soya sauce, ½ tsp vinegar, pepper powder and salt to taste. Let it cool down before stuffing this mixture into the squids. Take care not to break the squids while stuffing

Method
Clean and wash squids. Pat them dry with a kitchen towel. Soak tamarind in one cup of water for about fifteen minutes and squeeze to extract thick pulp. Keep aside. 
We get this readymade racheido masala here which I have used in reciepe. But if it is not available u may use homemade masala paste by Grinding together Kashmiri red chillies, garlic, ginger, cumin seeds, black peppercorns, cloves and cinnamon in vinegar. 
Heat three tablespoons oil in a pan. Add onions and sauté till slightly pink. Add ground masala and salt to taste. Sauté for a minute. Add chopped squids and cook covered. Add thick tamarind pulp, cover and cook till the squids are done. Remove cover and cook till gravy thickens. Serve hot with bread or paav..Its a very spicy dish

CHICKEN CLEAR SOUP BY GURUDUTT NAYAK

 A SPECIAL SOUP WHICH IS HEALTHIER AND GOOD FOR COLD 

CHICKEN CLEAR SOUP 

Ingredients

About 150gms of Chicken (boneless)

5-6 Garlic cloves

1 Onion sliced or chopped as per preference.

Few pepper corns

1 tablespoon pepper powder

2 table spoons of chopped carrots

Some chopped spring onion leaves.

Salt to taste

METHOD 

Take some water in a saucepan and bring it to a boil. Add the chicken to it with a pinch of salt. Cook until the chicken is boiled. This should be a heating process of around 20-30 minutes. Once the chicken is boiled take out the chicken and shredded or chop it and keep aside the chicken stalk. You may find the chicken broth cans in the stores but like the name of the dish suggests its Home Made. So no cheating.

In another pan take 1/2 tablespoon of olive oil and add the onions, carrots, garlic and the pepper corn. Saute it for a few seconds and then add the shredded or chopped chicken and saute it for a few more seconds. Now add the chicken stalk to it, add the chopped spring onion leaves, add the pepper powder and salt as per taste. Bring it to a boil and your chicken clear soup is ready.

A quick tip – The more you boil the chicken at the beginning, much better is the taste of the chicken broth/stalk.

Also, mushroom lovers may add to the above, during the saute stage around 2 button mushrooms finely chopped just to make it a little more healthy and tasty.

I tried the same recently. Here is how it looks. Do try and let us have your valuable feedback that is a source of encouragement for us.

BEETROOT CURRY BY RAJANI DINESH KAMATH

BEETROOT CURRY

INGREDIENTS:
Beetroot
Coriander seeds
Urad dal
Mustard seeds
Curry leaves
Salt
Coconut
Red chillies
Tamarind

METHOD:

Peel the Beetroot skin, cut into pieces or cubes as u want. Dry roast coriander seeds and urad dal in a griddle and keep aside. Heat oil in a kadai, make a tadka of mustard seeds and curry leaves. Add the beetroot cubes and water. Close the lid and allow it to cook. Grind a coarse masala using grated coconut, red chillies and tamarind. Just before removing the masala, add the roasted coriander seeds and urad dal. Again grind for 2-3 secs. Add this masala to the cooked beetroots, add salt as per taste. Bring it to a boil. Beetroot sukke is ready to serve with rice...or for any dosa, chapathi and paanpolo too!!!

WATERMELON JUICE BY SANDHYA KINI MAYENKAR

SUMMER SPECIAL DRINK THANDA THANDA COOL COOL...!!!

"WATERMELON JUICE"

INGREDIENTS :

2 Tbsp mint leaves (phudina) optiona or 1-2 tbsp lemon juice

4 Tbsp sugar

2 Pinches salt

3 cups fresh watermelon juice

1 cup crushed ice

METHOD: 

Crush all for the above in a blender and Serve immediately. U may add 4-5 of freezed watermelon cubes in the drink just to float or decorate

FEELING THIRSTY AFTER WATCHING THIS DISH... THEN TRY IT AT HOME...!!!

FRENCH TOAST BY NIVEDITA KARNAD

TIRED WITH AMCHIGELE DISHES THEN LETS TRY A FRENCH ITEM TODAY...

"FRENCH TOAST "

INGREDIENTS :

2 Eggs 

1/2 tsp Pepper

1/2 tsp Chilli Powder 

3 Spoons Milk

Sugar , Salt , butter

3 Bread slices

METHOD : 

Mix all the ingredients except bread slices. beat with a egg beater or with the help of spoon. Dip the bread slices and fry with butter. Have to be careful while frying. Use very little butter and turn gas to slow. Or it burns quickly.

Can add bananas or berries for added flavour during garnish. Also can sprinkle powdered sugar.

TRY IT OUT AND LET US KNOW WHICH FLAVOUR YOU LIKED..!

AAMRAS WITH TWIST BY SAPNA NAYAK

MANGOES ARE SEASONAL AND WE WOULD LIKE TO TRY VARIETIES OF DISHES OUT OF IT..!! THE MOST FAMOUS DISH IS AMRAS...BUT HERE THERE IS A TWIST..!!

"AAM RAS WITH BISCUITS"

INGREDIENTS: 

2 MANGOES

3 CARDOMOM 

1/2 GLASS OF MILK 

4 TSP SUGAR 

METHOD : 

GRIND MANGOES FIRST ADD MILK AND SUGAR AND GRIND IT AGAIN . POWDER CARDAMOM SEPARATELY ADD IN THE JUICE.. 

NOW TURN FOR THE TWIST... USE BISCUITS WITHOUT FLAVORS AND CUT INTO SMALL PIECES AND SERVE IT.. IF THE MANGOES ARE SOUR IN TASTE THIS WILL BALANCE THE TASTE..!!!

TRY AND LET US KNOW IF YOU HAVE ANY MORE TIPS..!!!