VALLE MIRSANGI CHUTNEY BY ASHA KIRAN

                     Chilli chutney

Recipe
Ingredients:
250 gms Ripe Red chilli
1 tsp cumin seeds
2 garlic
1 inch ginger
Half bunch Coriander leaves
Lemon size Tamarind
One Marble size Jaggery
Salt

Method:

Take 250gms ripe redchilli .Fry by adding little oil 5min in low flame then add 1tb sp cumin seed,2pod garlic,small ginger piece,half bunch coriander leaves,one lemon size tamarind,one marble size jaggery,salt and fry for again few min.Remove from heat,after cooling grind well without adding water.

PYAAZWALA BHINDI BY NAYANA KAMATH PAI

BEST DISH TO SERVE WITH CHAPATIS OR INDIAN BREADS....!!!

PYAAZWALA BHINDI

INGREDIENTS :

Ladyfingers (bhindi)15-18

Onion 1 medium

Shallots 15-20 ( I dint have this)

Oil 2 tablespoons

Salt

Coriander powder 2 teaspoons

Cumin powder 1 tablespoon

Turmeric powder 1 teaspoon

Dry mango powder (amchur) 1/2 teaspoon

Red chilli powder 1 teaspoon

Method...

1. Wash bhindi , pat dry, cut edges and cut bhindi into 1 inch PCs

2. Combine salt, coriander powder, cumin powder, turmeric powder, amchur and red chilli powder in a bowl. Mix well.

3. Add the bhindis to this and gently mix so that they get coated evenly with all the powdered masalas.

4. In a non stick Kadai..oil...fry onion till transperant...add bhindis and cook covered on low flame till done

5..If any Masala is left in the bowl add tat too to the kadai.

VEGGIES IN POTATO BASKET BY PRATIBHA RAO

ALL KIDS WILL LOVE THIS DISH....!!!

VEGGIES IN POTATO BASKET

INGREDIENTS :

Parboiled Potatoes. .4

1 cup mixed veggies like peas corn carrot capsicum etc

salt. . pepper as per taste

I tbsp cheese spread

I tbsp hot chilli sauce

I tbsp tomato sauce

coriander leaves oregano and chilli flakes for sprinkling on top. 

METHOD :

Cut the potatoes in half and scoop out the centre carefully

sprinkle salt and pepper on the potatoes. 

Mix the sauces and cheese spread with the veggies which have been blanched in salt water

fill the potato baskets with this veggie mix. sprinkle chilli flakes and oregano. 

Some grated cheese on top works wonders. . But I didn't add this time

pre heat oven and grill this for about ten mins. I do this on the top rack. 

serve HOT with some sauce on the top and any soup for company.

MICROWAVE CHOCOLATE CAKE BY NANDINI PAI

AN EASY MICROWAVE CHOCOLATE CAKE PREPARED WITHIN 6 MIN..JHATPAT

CHOCOLATE CAKE

Cake in 6 mints
1)MILK-1 CUP
2)SUGAR-1 CUP
3)MAIDA (ALL PURPOSE FLOUR)-1 1/2 Coco POWDER-3 Tbsp
5)BAKING POWDER-1/2 Tbsp
6)BAKING SODA-1/2 Tbsp
7)REFINED OIL-1/2 cup
8)VANILLA ESSENCE-2 tsp
9)LEMON JUICE-2 Tbsp
FOR chocolate layer
CHOCOLATE CHIPS
BUTTER

METHOD-

In a mixing bowl add 1 cup of milk n 1 cup of sugar.Mix it until d sugar dissolve in milk,after that add vanilla essence. In another mixing bowl shift all d dry ingredients n mix it well.Now add d dry

mixture into the liquid one,mix it all very well,then add the refined oil and again give it

a stir.At last add lemon juice to d mixture and stir it well .

Take a glass dish (microwave safe) ,grease it with d chilled butter and then pour d batter

into that dish.fill half of d dish with cake batter(dont fill it more than half,coz it raises

more than the normal cake batter).Put this cake batter into d microwave and set it on

high for only 6 mins...(for satisfaction u can insert a toothpick into d cake to see its done

or not,but trust me this cake takes only 6 mins)

AND UR SUPER MOIST DARK CHOCOLATE CAKE IS READY...

Choco layer-

Take 1 cup of chocolate chips and half of the butter stick in a bowl.Heat it in a microwave

for 1 min.take it out n mix it well.let the cake to cool down,after that pour the choco batter on the

cake n spread it with d help of spatula. let itset for 10 mins in fridge..If u want u can decorate it with red cherries..

AND UR CAKE IS READY TO EAT.

EGGLESS SOOJI RAWA CAKE BY ANU NAYAK

INGREDIENTS:
 
2 cup sooji rava
1 cup dahi
1 cup sugar 
thode soda
4 spoon ghee
chitiki bhar namak

METHOD:

2 cup sooji rava 1 cup dahi 1 cup sugar thode soda 4 spoon ghee chitiki bhar namak .hepura mix kornu 5 minuts davorche
Yak pan ka tupa lavnu mix kellele tantu ghalnu San ujjeri tampunu davorche. Made made spoonana bajlaki palaita aska .spoona kedana laggana pale tedana cake jalla monu .
Saan ujjeri davorka na jalyari kale jatta

MUMBAI PULAO BY SMITA KUDVA

INGREDIENTS:

tup
jeere
karbev pallo
onion
alle losun paste
kotambari
garam masala
haladi
mirchi powder
tomato ketchup
mumbai pav bhaji masala
vegitables
meet
basamati sita
 

METHOD:

Ek kadaintu tup. jeere .karbev pallo. Doni san pice kat kornu onion galka, alle losun paste,kotambari ,garam masala,haladi,mirchi powders pura galnu tode velu masala fry korka,magiri tomato ketchup ani mumbai pav bhaji masala galka magiri vegitables,meet, vudda galnu tode sijle magire half boil kellele basamati sita galnu mix korka

CAPSICUM PHODO BY RETHISH G PRABHU

Capsicum phodo with bhajja pitto

BAJJA PITTO RECIPE:

Take equal quantities of Chana dal, udid dal and coriander seeds. Red chillies as per your spice requirements. Roast each item separately with or without adding oil. Roast red chillies with a spoon of oil. Powder them coarsely in mixer. Store in air tight container. You make in a lot n store it or make it freshly.

METHOD:

Can made phodos of capsicum, brinjals, brinned tender mangoes, recipe goes this way....
Chop reqd veggies. Heat oil, add mustard seeds, then add chopped veggies n slit green chillies. Then add turmeric powder n salt. You can cook by adding water or by adding little water. Then open the lid n add remove from flame n add asafoetida powder n coconut oil on the top. Mix properly m keep covered to retain the flavour.
Adjust green chillies as per spice requirements.. Try it... It's amazing...

GOBHI CAPSI BALLS BY NAYANA KAMATH PAI

 

INGREDIENTS:

gobhi

capsicum

one onion

rice flour

besan

chilly powder

METHOD:

Chop gobhi, capsicum and one onion. Mix this with rice flour-besan taken in 2:1 proportion. Add chilly powder and salt. Mash lightly with hand, water not reqd. Keep aside for 15 mins. Make small balls and deep fry.

Similarly we can do it with cabbage too 
Cabbage - Bell Pepper golden balls

 

CARROT AMBODO BY NANDINI PAI

INGREDIENTS:

carrot

onion

bread crumbs ( 5 slices)

green chilli paste

gingergarlic paste

salt

corn flour (3-5 spoon)

curds(3-4 spoon or as required)

oil for deep fry 

METHOD:

 chop the carrot in to small pieces. Add finely chopped onion then add bread crumbs ( 5 slices) green chilli paste,gingergarlic paste salt corn flour (3-5 spoon) then add curds(3-4 spoon or as required) mix well & make small ambodo and deep fry..serve with tomato ketchup or sauce ..

BANGDA SHALLOW FRY BY NIRANJAN BADAKERE

METHOD:
BANGDA' (Mackerel) Steam & Shallow Fry.
Everybody likes fried stuff, it can be Bajes (fritters) of Onion, Cauliflower, Cabbage, Capsicum, Brinjal, Jackfruit, Breadfruit & or any other vegetable. In the same way seafood lovers just like to hog on Fried Fish. Most of the fish varieties like Bangda (Mackeral), Paplet (Pomfret), Surmai (Kingfish), Tarli (Sardines) Sungat (Prawns) & many others, when deep fried after being well marinated with spicy masala can set your taste buds in a tizzy. Fried fish goes well with Ukdo Sheeth & Dati Dali Tauy (DDT/Thick Dal) or with any Tambli or Ambat (coconut based gravies).
But the problem is what to do with the leftover oil after deep frying? What about the alleged ill effects of excessive oil consumption due to the oily fried fish on the heart.
To avoid this, you can have a dekko at my methods:
1) Clean 2-3 Bangadas well, by removing the innards & also the black muck lining the stomach. You may retain the eyes, which to some may not be a good idea. But it's nice to try that with your eyes closed. With a sharp knife score the sides a bit, for the masala to heighten the taste.
2) Do not completely dry the fish. Place the fish directly in the skillet to be used. In the semi wet condition aplly/sprinkle Haldi, Chili, Malvan masala powders, Salt to taste. Also add 1 Tbsp Garlic/Ginger paste. Now add 2 tbsp Kokam Aagal for aamsani. Gently mix well spreading evenly. There is no need to apply Rawa (which is optional). Allow to marinate for about an hour or more.
3) Place the skillet with the marinated Bangadas on the burner set a low. Pour about 1tbsp oil or less in the gap between the fish & gently move them. Place a good fitting lid for the purpose of retaining maximum, the resulting steam. After a couple of minutes flip the pieces gently & you may drizzle a little water (if too dry) & place the lid back on. Here you have to monitor the progress as everything depends on the low gas flame. The whole process will take not more than 10 minutes, after a couple of times of flipping. Now you can have it 'Dry' well fried like or with a little 'Wet' gravy clinging on to the done fish. Either way it's too good. Very well Steamed & Shallow Fried.
Enjoy it, It's Awesome.

PANEER BUTTER MASALA BY MALLIKA NAYAK

INGREDIENTS:
tomatoes
onions
butter 
cashewnut
chilli powder
garam masala
khova or milk with cream
paneer
salt and sugar
lemon juice 
coriander

METHOD:
Cut tomatoes and onions into big pieces...in a pan put some butter and add the cut pieces of tomato and onion, cashewnut... Leave it for a while With lid closed and then add chilli powder and saute till it leaves the sides and then grind it to a fine paste... Saute the ground masala and then add chilli powder, garam masala (home pounded) and add khova or milk with cream and saute it for a while... Then add paneer pieces slightly add Butter to the masala and fry it add water, salt and sugar (little)... Squeeze lemon juice and simmer it for a while and garnish with coriander and serve

HOT AND SOUR VEG NOODLE SOUP BY PRATHIBA RAO

METHOD:
This is one of those put what you want dish. so no specific ingredients or measurements. ....... heat about a tbsp of oil in a deep pan. Add chopped ginger garlic and green chillies. Then add finely chopped spring onion whites. Stir for a min. Add a combination of soya sauce fiery red chilli sauce and vinegar. Stir for a min. Then add water and bring to a boil. Add slightly bigger pieces of veggies like carrots capsicum cabbage mushroom beans as per your choice. The add the instant noodles and let it cook in the soup itself. .Now add the chopped spring onions greens. add salt and pepper. Check seasoning. serve HOT..... You can make this with the Hakka noodles too. boil and drain as usual and add at the end when the veggies are cooked. . Half done veggies makes it better.

METHI KOTHIMBIR WADI BY PRATHIBA RAO

 

INGREDIENTS:

I cup besan
I cup chopped methi leavesand coriander leaves chopped
I tsp Green chilli ginger paste
I tsp sugar. Half a lime juice
salt as per taste
I heaped tsp eno fruit salt. 

METHOD:

Mix all ingredients except eno in a bowl... using about half a cup water. It should be sticky like bhajji peet. Then sprinkle eno on top. sprinkle about two three tsp water on it. It starts to bubble up. Stir gently. Then pour in a greased container and steam for about ten mins. When cool cut into squares. On a tava put two tsp oil. rye til haldi and hing. When they splutter arrange the pieces. turn over a couple of times till crisp coating.

VEGETERIAN BIRYANI BY ASHA KIRAN

VEGETERIAN BIRYAAAAAAAAANI SPECIAL ITEM..!!!

VEGETERIAN BIRYANI

INGREDIENTS :

1 Cup Chopped Onion 

1 tsp Ginger Garlic Paste

1 Cup Vegetables Mixed cauliflower, carrot , beans , Green peas

1 tsp garam masala, 

1 tsp spoon Ghee 

Few Coriander , Mint and corriander leaves.

Pinch of yellow colour 

Water & Salt 

Fried Bread Optional 

METHOD :

Fry onion, add ginger garlic paste, vegetables, green chilli, little yellow colour, 1 tbsp.garam masala powder.,finely chopped mint,coriander, meti leaves , add washed and soaked rice fry 3-4 min.add water, salt, l tb spoon ghee close the lid and cook. After 2 whistle remove from fire.Let it cool open the lid add fried bread pieces,mix well serve with salad.

TOMATO AMBAT BY ASHA KIRAN

Tomato Ambat 

Ingredients :

Take 1tbsp dhania seeds,
1tsp jeera,
1tsp kali mirch,
5 flakes garlic,
One small ps dalchini,
1 onion

Method:
Fry with I tsp oil till aroma comes.Grind this with half grated coconut by adding dry red chillies.In apan fry 3-4 medium sized onion narrowly sliced.Add 6 tomatoes cut each into 4 ps.After3-4min. add masala,salt ,a pinch of haldi pd.bring to boil till tomatoes turn soft.

CHOCOLATE TIRAMISU PUDDING BY SUPRIYA PAI

ONE MORE FABULOUS DISH BY SUPRIYA PAI

                                               CHOCOLATE TIRAMISU PUDDING

INGREDIENTS:

For tiramisu:

100gm chocolate cake

50gms melted chocolate

1cup coffee decoction

For coffee decoction: 

2tsp instant coffee pwdr

1cup water and mix in the melted chocolate and keep aside

For custard mix:

2 and 1\2 cup milk

4tbsp custard pwdr

6 tsp sugar

3tbsp fresh cream

For the whipped cream:

Take 1\2 cup fresh cream and beat it well with 3tsp powdered sugar 

METHOD:

Heat 1cup of water in a pan, add instant coffee powder, stir and keep aside. Meanwhile make custard mix - Mix3tbsp custard powder in 4tbsp milk and keep aside. Heat the remaining milk in a pan , add custard mixture, stir, cool and then add whipped cream mix, stir well and keep aside. Then take dessert bowls and place a thin layer of choc cake at bottom,pour coffee decoction, then a layer of custard, another layer of cake, coffee, repeat process, then spread whipped cream layer n then a custardy layer with chocolate bits and sprinkle coffee pwdr ( a pinch) and refrigerate for 3hrs, garnish with grated chocolate (50gms) Tiramisu's ready...