LASUNI MURG TIKKA BY SANDHYA KINI MAYENKAR

 

LASUNI MURG TIKKA

INGREDIENTS:

Oil/ ghee for shallow frying
300gms
boneless chicken cut into cubes

Grind together to fine paste:
1 cup thick curds
2 tsp kasmiri red chilli powder
4-5 twigs pudinaa leaves
4-5 twigs of corainder leaves
2 green chillies
20 garlic flakes
1 lemon juice
Salt to taste
Few drops red food colour optional

METHOD:

Marinate the chicken in the above mixture for two hours. You may increase or decrease the amount of chilli powder for spiciness according to individual taste.

Heat oil in a shallow frying pan. When hot, Place each chicken piece in the pan and cook on low heat.. After five mins slowly turn the shallow fried pieces and cook on other side. At the same time also pour little little marinated gravy on top of the pieces again and let it fry slowly.. U will notice you will not require much of oil as the chicken prices will leave out its fat and the pieces will get fried in that on its own.. Add a little ghee so that the taste is enhanced.
Side by side heat two three charcoal pieces on the other gas. Wait till it becomes red hot.
Check if the chicken pieces are done. If they look cooked and nicely roasted. Just make some place in the middle of the pan and place the red hot charcoal pieces rite in the middle of the pieces and cover immediately. When you place red hot charcoal piece in the heat tava becos of the tikka juice present on the tava... The charcoal will leave out smoke.. When you cover the vessel.. Your homemade tikkas will get the smoky flavour which you get from professional bhatti. Try out and see if you can get to know the difference.

GOLI BAJO BY SAPNA NAYAK

 

GOLI BAJO

Ingredients : 

1 cup maida

1/2 cup yogurt (if it is sour then more better)

Chopped coriander leaves

Curry leaves

Curry patta

Coconut pieces

Ginger

1/2 tsp baking soda

2 tsp rice powder 

METHOD:

Mix all above make a smooth batter , keep for 15 min to 30 min then deep fry it...

 

Simple tasty crispy are ready to serve ...

PISTA BADAM MIRCROWAVE BURFI BY SANDHYA KINI MAYENKAR

PISTA BADAM MIRCROWAVE BURFI

INGREDIENTS:

1cup maawaa or khoya
1/2 cup powdered sugar
1/2 tsp cardomam powder
Food colour of your choice( optional)
Handful of pistachios and almonds cut into flakes

METHOD:

Take the maawaa in a microwave glass bowl and powder it with your hands. Cover it and microwave on high for one minute. Remove it out and stir briskly with a spoon. Cover and microwave again for one min. Repeat this procedure 3-4 times so that the mawaa gets cooked properly in the microwave heat and the ghee starts to desperate out.

Now cool the mixture completely till it attains room temperature. You may even immerse the glass bowl in a basin of water so that it cools faster.

Once it is fully cool. Mix in the powdered sugar thoroughly. Till it is a smooth paste. Add the cardomam powder and mix well. Save a little powder for garnishing over the burfi.

Divide the mixture into two portions. Add one or two drops of food colour of your choice if you wish to and mix well. You may skip the colouring completely if you prefer white burfi.

Take a steel plate which is at least one and half inch deep. Grease the plate with a little ghee.

Pour the mixture one over the other on the greased plate and smoothen the top. Garnish generously with posts and almond flakes and press the top slightly with the spoon so that they are stuck into the burfi and don't fall out. Also sprinkle the left over cardamon powder. Plate this plate in the refrigerator to set for at least 3 hours. The burfi has to harden slightly. Once hard enough. Remove the plate from the fridge and place it directly on the lit gas on sim for about half a minute so that it. This is done so that the burfi will come out of the plate smoothly and doesn't stick to the plate. Carefully cut to desired shapes and serve cold. !!!!!!!!!!

BIKKANDA GOJJU BY SHANTARAM KAMATH

BIKKANDA GOJJU

INGREDIENTS:-

1) Sol Kallele Bikkanda 7 - 8

2) Byadagi Mirsang 4 - 5

3) Chinchamb swalpa

4) Jeere 1 spoon

5) Metthi quarter spoon

6) Sassam, Hingu, Karbevu ani Thyala - Phannaka

METHOD:-

1) Ek Pressure Pan ghevnu thanthu Bikkanda, Byadagi mirsang ani Chinchamb shijjoche (2 whistle maroche)

2) Shijjayile items Nivoche.

3) 1 spoon Jeere ani quarter spoon metthi bhajjuche.

4) Ek Mixie bhitteri bhajjile jeere, metthi ani shijjonu davarlele bikkand, byadagi mirsang ani chinchamb ghalnu kar kari (coarse) vattuche.

5) Vattilele Chatnika Hingu,Sassam an karbeva Phanna divche

BANANA HALWA BY KAVITHA BHAT

BANANA HALWA

  INGREDIENTS:

Nendrabale kele

Sugar

200 gms ghee

METHOD:

Nendrabale kele sama pikkile 30 Mixintu galnu lanchi vattun geya
te ek aydana gale
tajj ard aydan sakkar
200 Gms tuup
kele ani sakkar galnu high flamantu hatu sonashi 3/4 Ganto chalka
magiri tuup rokonu 1/2 Ganto medium flamantu chalka
magiri he halwo davledukunu sonettana 10 Minute sim kornu chalche
switchoff d flame
ek vattentu tuup sarono tantu he rokoche
nivtary cut korche

IDLI RAWA UNDI BY SOUMYA KAMATH

IDLI RAWA UNDI

INGREDIENTS:

Idli rawa 1 cup

Salt

Mustard seeds 1tbsp

Urad dal 1 spoon

Methi seeds few optional

Curry leaves 1 strand

Oil

Red chillies

Asafetida 

coconut

METHOD:

In a hot pan add oil .. then add mustard seeds let it splutter … then add urad dal. Methi seeds, redchillies, curry leaves, hing fry…add coconut and 2 glasses of water bring it to boil … know add idli rawa little by little and mix well … know make balls out of it and steam for 10-15 mins …

Mixture before making balls ...

we can use cooker for steaming... 

KADAI PRAWNS BY SUPRIYA PAI

KADAI PRAWNS

INGREDIENTS:

500gms prawns(de-veined) with head and tail

2 onions

2 tomatoes finely chopped

1\2 cup tomato puree

1" sliced ginger

3 green chillies finely chopped

2tsp dhaniya(w)

2tsp jeera(w)

1tsp peppercorns

6 dry red chillies

1\2tsp haldi powder

1\2tsp garam masala powder

1tsp sugar

1tbsp chopped dhaniya patta

METHOD:

Grind whole dhaniya, jeera, peppercorns and red chillies to a coarse powder. Heat oil in a pan , add chopped onions, saute, add chopped tomatoes, sugar,ginger slices, chopped green chillies, tomato puree,red chilli powder, haldi powder, ground masala powder, prawns, check salt, add 1cup water, add garam masala powder ,toss well, cook till done. Garnish with finely chopped dhaniya patta.