CAREMEL BREAD PUDDING BY YOGITA KAMATH

CAREMEL BREAD PUDDING

INGREDIENTS:

6 to 7 bread slices

Milk

Sugar

1 egg

Vanilla essence 1 to 2 drops

Pinch baking powder.

METHOD:

Soak bread slices in milk press it well with hands & keep for 5mins,beat egg well add it to the bread mixture,add essence & baking powder,sugar according to your taste ,add a little mango jam. In a baking bowl add 2tsp spoons of sugar & burn it on gas on slow fire to make caramel, then add this bread mixture in the baking caramel bowl cook in pressure cooker for 3 WHISTLE!!!! cool it & set it fridge, its ready to serve

BHAAJI PALLE SAAR BY SANDHYA KINI MAYENKAR

BHAAJI PALLE SAAR 

INGREDIENTS:

Bhaaji leaves

Salt

Coconut

7-8 green chillies

Coconut oil

Tamarind

Mustard

Curry leaves

METHOD:

Wash and parboil a few bhajji leaves with a little salt and cool. Meanwhile grate half coconut. and fry 7-8 green chillies in a lil coconut oil. Grind the coconut, green chillies and a lump of tamarind. Grind to a very fine paste. Make a seasoning with mustard curry leaves and thing powder to taste. 
Last step. Mix the boiled leaves, ground paste and the seasoning to a consistency u require by adding necessary water. Check for salt. Cool for sometime in the fridge and serve. 
Tastes really yummy!!!!!! Bhajjhi palle Thand Saar mhantaachi haaka. I just love this with plain rice

Bored with regular rasam hers healthy and simple rasam try it and keep blogging ...

CARAMEL BREAD PUDDING BY SANDHYA KINI MAYENKAR

CARAMEL BREAD PUDDING 

INGREDIENTS:

½  ltr milk

4 eggs

1 tsp custard powder

8 tablespoons sugar

3 bread slices

1/2 tsp vanilla essence

METHOD:

 Beat Half ltr milk n 4 eggs in a mixer to get a rich lather. Then add 1 tsp custard powder, 5-6 tablespoons sugar, and 3 bread slices, vanilla essence 1/2 tsp optional and beat till it forms a uniform mixture. Keep aside. Caramelise 2 tablespoons sugar in a desired mould and let it harden for a while. Pour the mixture carefully into the mould and steam for half an hour.

Cool for a while and turn the mould carefully on a serving plate

Yummy attractive bread pudding is ready for party .... 

BREAD PAKORA BY SANDHYA K MALLYA

BREAD PAKORA

INGREDIENTS:

4 slices of firm white bread (Make 12 pieces.)
1 cup gram flour (besan)
1 tablespoon rice flour
1 teaspoon salt
Pinch of asafetida (hing)
1 teaspoon cumin seeds (jeera)
2 finely chopped green chilies
1/4 cup chopped cilantro (green coriander)
1/2 cup + 2 tablespoons of water
Oil to fry

METHOD:

Remove the crust from all sides of the bread.

Slice the bread lengthwise into 3 equal parts.
Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness.
Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
Next, add the green chilies and cilantro. Mix well.
Heat the oil in a frying pan on medium high heat.
Frying pan should have at least 11/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
Dip the bread slices in the batter one at a time and slowley drop into the frying pan.
Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the Pakoras until both sides are golden-brown.
Repeat this process. The crispy, delicious Bread Pakoras are ready to serve.

CABBAGE PIYAVU SANNA POLO BY SHRUTHI PAI

CABBAGE PIYAVU SANNA POLO 

INGREDIENTS:

1 pav white rice

1/2 grated coconut

15red chillies

 Grated Cabbage

chopped onions

salt

oil

METHOD:

Soak 1 pav white rice for half an hour , then grind the rice with 1/2 grated coconut and 15red chillies into a fine paste . add grated cabbage,chopped onions and salt to the ground masala . Then fry the same on a pan as u do for dosa.

Easy to make amchigele delicacy.. superb with dalitoy ... 

BISCUIT ROTI BY SOUMYA KAMATH

BISCUIT ROTI

INGREDIENTS:

Maida

Oil

Mustard seeds

Urid dal

Hing

Green chillies

Curry leaves

Chilly powder

Rawa

Coconut flakes

Salt

Sugar

METHOD:

Mix maida with little hot oil ... add sufficient water and prepare the dough ... keep it aside covered for about 15 mins ... in a pan add mustard seeds when it crackles add urid dal , hing , green chillies , ginger ,  curry leaves, chilly powder ... fry... add coconut fry and rawa till slightly brown ... add salt and 1 spoon sugar ( optional ) ... now roll the maida add this powder close it roll it again and deep fry till golden brown ...

SWEET POTATO SOUP BY ANURADHA MUDALAGIRI KAMATH

SWEET POTATO SOUP

INGREDIENTS:

2 boiled sweet potatoes

2 boiled potatoes

5-6 tomatoes ( cut it to pieces)

½ spoon badeshepi

1 spoon jeera

2 spoons white sesame

Peppercorns (according to taste buds)

1 cup milk

Salt

METHOD:

In a pot add ½ spoon badeshepi,1 spoon jeera,2 spoons white sesame,Peppercorns fry …

Add tomatoes and fry

Add boiled and mashed sweet potatoes and potatoes fry …

Let this mixture come to room temperature…

Blend it into smooth paste …

Add 1 cup milk and bring it to boil..

Serve it with butter and pepper powder…

Hot and healthy soup is ready to serve…

SAMOSA BY SOUMYA KAMATH

SAMOSA

INGREDIENTS:

FOR DOUGH:

2 cups of Maida

Salt

3 tablespoon oil

FOR STUFFING:

Oil

Jeera

Ginger

Green chilly

Curry leaves

Hing

Haldi powder

Jeera coriander powder

Garam masala powder

Salt

Frozen peas

2 potatoes cooked (boiled in pressure cooker for 3 whistles)

Coriander leaves

salt

METHOD:

STUFFING:

In oil add jeera when it splutters add ginger green chilly cores paste… add curry leaves, hing, haldi powder, jeera coriander powder, bit of garam masala powder, salt… now add frozen peas cook for a while add cooked smashed potatoes and mix well … now add coriander leaves

 DOUGH:

 2 cups of Maida add salt and add 3 tablespoon oil mix well ... add little water and form a stiff dough ... keep it covered with wet cloth for 1/2 hour now again take the dough and kneed well .... make small balls and roll it without applying anything ...

Roll the dough cut in to half ... it will become semicircle now make a cone out of it.. put the stuffing and close it applying a bit of water to edges ... 

Deep fry the samosa on medium heat... till almost done remove it ... keep it aside for atleast 20 mins or you can keep this as long as u wish ... this process will make samosa very crispy and oil free...

Right most samosas are fried once 

You can make samosa chat or eat it with ketchup, mint chutney or simple cup of tea ...

RAW MANGO MOONGDAL BY RANJANI DINESH KAMATH

RAW MANGO MOONGDAL

INGREDIENTS:

Moongdal

Oil

Mustard seeds

Jeera seeds

Curry leaves

Green chillies

Onions

Tomatoes

Turmeric powder

Garam masala powder

Chilli powder

Salt

METHOD:

Cook Moongdal and keep aside. Heat oil in a kadai and add the mustard seeds, jeera seeds, curry leaves and slit green chillies. When they splutter, add chopped onions and fry for 2mins. Then add chopped tomatoes and fry tillthey r cooked. Add Turmeric powder, half spoon garam masala powder, half spoon chilli powder and add the cooked moongdaal. Add salt and water to ur taste and consistency. Bring it to a boil.....serve with paratha, roti and chapathi

Yummy different variety of dal is ready ... simple very tasty seasonal dish is ready...

AMRAKHAND BY SOUMYA KAMATH

AMRAKHAND

INGREDIENTS:

Curds

Sugar

Cardamom powder

Mango

Pistachio

METHOD:

Hang curd in muslin cloth for about 3-4 hrs ... hung curd is ready

In a blender add mango, sugar, cardamom powder blend it to smooth paste

Add hung curd give it a quick mix ....

Add lot of chopped pistachio mix and serve chilled ...

  

Preparation time is just 10 mins … goes well with poori, chapathi , ice-cream…

MANGO JELLY TOPPED OVER VANILLA CAKE BY SANDHYA KINI MAYENKAR

MANGO JELLY TOPPED OVER VANILLA CAKE 

Basic sponge cake reciepe: makes 500gms ready cake

INGREDIENTS:

100 grams maida
100 gms amul butter
150 gms sugar powder
2 eggs
3 tbspns milk
½ tsp vanilla essence
½ tsp baking powder
Tooty fruitys to decorate
one readymade mango jelly mix packet 

METHOD: 

1. grease and dust a caketin of ur choice. 
2. Preheat the oven at 180 degress for ten mins. Sift the maida mixed with baking powder twice and keep aside. 
3. melt the butter in a saucepan on a low flame and keep it to cool. 
4. Beat the eggs and sugar powder together for about 10 mins. add the milk and vanilla essence. keep aside
5. Once the butter has cooled fully, fold in the sifted maida n baking powder. Then add the egg and sugar mixture and fold in the same direction till it forms a uniform smooth batter. You may add some tootyfruity/ walnuts in the batter if u wish to.
6. Carefully pour in the cake tin and bake at 150 degrees centigrade for 30-40 mins. 

Once the cake is done cool it an invert over a plate. 
Meanwhile when the cake is being baked in the oven prepare the jelly and leave it to cool. Once the cake is out of the caketin.. in the same caketin, pour the jelly mix and some tuttifruitys and semi-set the jelly it so that the cake will not absorb the jelly liquid. Once semi set, put the cake back into the caketin over the jelly n refrigerate for atleast one hour. Invert carefully.
Your jelly cake is ready and it tastes awesome!!!!!

ROASTED CHICKEN WITH GRAVY AND VEGGIES BY SUPRIYA PAI

ROASTED CHICKEN WITH GRAVY AND VEGGIES

INGREDIENTS:

4 small chicken pieces(boneless\with bone)

Carrots

zucchini\asparagus

tomato cut lengthwise

french fries

blanched spinach

For sauce:

1 tbsp butter

1tbsp flour

chicken stock

1tbsp soya sauce

Salt

1\2 tsp sugar

Chicken gravy:

Chicken

1tsp pepper powder

1tbsp soya sauce

1tsp worcestershire sauce

1tsp crushed garlic

1tsp honey

Salt

METHOD:

For the sauce:

Melt 1 tbsp butter in a pan, put 1tbsp flour, toss well, mix in chicken stock, 1tbsp soya sauce , salt 1\2 tsp sugar , stir well, sauce is ready.

Chicken gravy:

Marinate chicken with 1tsp pepper powder, 1tbsp soya sauce 1tsp Worcestershire sauce, 1tsp crushed garlic, 1tsp honey, salt fr 1 hr. Then microwave chicken pieces along with the veggies to roast on convection mode at 375 F \ 180c for 15 mins wrapped in aluminum foil. Take out the veggies. Then flip over chicken for another 15 mins till done. Set on a dining plate with veggies and pour the sauce over chicken.

MANGO SAGO BY SANDHYA KINI MAYENKAR

MANGO SAGO

INGREDIENTS:

3 tbsp Sabudana

sugar

2 mangoes

cardamom powder

METHOD:

Soak 3 tbsp Sabudana in water for half an hour. Then Cook till translucent. add 1-2 tbsp sugar to taste. Allow it to cool. Mean while Blend 2 mangoes pulp, half cup milk and 1- 2 tbsp sugar and make a puree and add this to the cooked sago. You may add cardamom powder if u wish to. let the final dish be a very thick mixture and u need to scoop it up to eat. Serve chilled. Garnish with finely cut mangoes. sugar please adjust according to sweetness or sourness of mangoes and also according to personal taste preferences.

simple easy desert ready for guest ...