DHAYA GOJJU BY SHAMALA BHAT

DHAYA GOJJU

INGREDIENTS :

Potato 2-3 

G Chilli 3

Curd 2 cup 

Salt 

coriander leaves 

For tempering

Mustard seeds 1 tsp

Chana dal dal 1 tsp

Urda dal 1tsp

Hinga little 

Curry leaves and add dry chilli 2 

METHOD :

Wash and pressure cook the potatoes along with c chill into 3-4,whilst ..whe it's cool peel the skin from potato and smash along with chilli and add curd and salt mix well and temper with the above said iteams and add chopped coriander leaves Gojju is ready to serve.

HYDERABADI VEG WHITE KURMA BY SUPRIYA SREEKESH

HYDERABADI VEG WHITE KURMA

INGREDIENTS :

Cook some mixed vegetables separately and keep aside. I have used corn a handful, 1 large sized carrot, 1 cup of cauliflower florets, 1 cup fresh green peas, 2 capsicums cut into 2x2 inch squares. You can add paneer too but I did not have it at home.

Grind to a smooth paste : 1 Cup Curds (should not be sour), 1/4 Cup Ginger Paste, 5 tsp Garlic Paste, 1 cup Onions (chopped), 3-4 green chillies, ½ cup freshly grated coconut, ½ cup Cashews, 4 tblsp sesame seeds, ¼ tsp Nutmeg powder.

Heat ½ cup of ghee. When hot enough add in 6-7 green cardamoms (Slit), 2-3 black cardamoms (Slit), 10 Cloves, 1" Stick Cinnamon, 1 Bay leaf, a few curry leaves, 5-6 green chillies slit lengthwise and fry for a few minutes.

METHOD :

Add in the ground masala and salt to taste and bring to a boil, lower the heat and add the cooked vegetables. Let the curry simmer for a good 5-10 minutes. Garnish with ½ cup of finely chopped coriander leaves. Serve the Hyderabadi White Vegetable Kurma with Fried Rice or Parotta.

APPAM BY DIVYA SHENOY

INSTANT APPAM

APPAM

INGREDIENTS :

1 cup rava

1 cup rice flour

1 cup curd

1 green chillIes

1 small onion

1 inch ginger

1/2 tsp pepper powder

1 string curry leaves

1/2 tsp powder hing
salt 

METHOD :

Mix the above ingredients and leave it for 0.5 hr hour. 

Take out hot hot appam.

STUFFED BRINJAL MASALA BY RESHMA BHAT

STUFFED BRINJAL 

INGREDIENTS :

Peanuts - 20 gms 

Turmeric powder - 1 tsp 

Chilly powder - 1 tsp 

Kurashani Powder / Jeera powder - 1 tsp 

Garlic - 1 pod 

Onion - 1 

Tomatoes - 1 big 

Coriander leaves - 2 tsp 

Brinjal - 6

METHOD :

Roast peanut n white til n let it cool .grind roasted peanut n til along with turmeric, chilly powder n kurashani powder (gural in kannada-black coloured like jeera) salt as per taste,garlic.....chop 1onion n tomatoe(if masala required more add more)add the grind paste to onion n tomato add coriander leaves mix well n fill the masala in slitted brinjal....

 heat oil add little turmeric n put all filled vangi in to oil ( oil req more bcs its engay means enne kai)on the top of vangi add remaining masala with little/req qty of water cover the lid n let it cook for sometime once vangi get cooked n masala becomes thick switch off the gas n add coriander

NAVARATNA KURMA BY SHAMALA BHAT

NAVARATNA KURMA 

1 or 2 carrots, peeled and chopped

1 cup shelled peas

1 large potato

1 cup chopped green beans

1 cup chopped cauliflower/gobi

8-9 babycorn, chopped

2 thick round pineapple slices, chopped

for the royal paste:

2 tbsp poppy seeds/khus khus

¼ cup almonds/badam

¼ cup cashew/kaju

2 tbsp melon seeds/magaz

for the korma:

2 medium sized onions, sliced

2-3 green chilies/hari mirch, chopped

½ tbsp chopped or crushed ginger/adrak

1 and half cup dahi/curd/yogurt

½ cup cream

½ tsp mace/javitri and green cardamom powder ( just crush a pinch of mace and 2-3 green cardamoms in a mortar-pestle)

½ tsp turmeric powder/haldi

1 or 2 tsp red chili powder/lal mirch powder

4-5 tbsp ghee

salt as required

whole garam masala:

5 green cardamom/chotti elachi

1 black cardamom/badi elachi

5 cloves/lavang

1 stick cinnamon/dal chini

1 bay leaf/tej patta

a pinch of mace/javitri

for the garnish

10-12 pistachois

10 cashewnuts

10 almonds

10 walnut halves ( optional)

1 tbsp raisins

1 tbsp sunflower seeds (optional)

1 tbsp melon seeds (optional)

1 tbsp chopped mint leaves

a pinch of saffron strands/kesar

½ tbsp julienned ginger

INSTRUCTIONS

Preparing the paste:

soak poppy seeds for 30 minutes in water.

blanch the almonds and remove the skin.

make a fine paste of the blanched almonds, poppy seeds, cashew-nuts, melon seeds with around ½ cup of water.

Preparing the garnish:

blanch the almonds and pistachois. later remove the skin.

soak the almonds and pistachois with the cashew, sunflower seeds and raisins in warm water for 15 minutes.

you can either chop the dry fruits or halve them. but keep the raisins whole.

preparing the korma:

heat ghee in a handi or a deep pan. add all the whole garam masala mentioned above and fry till they crackle.

add the sliced onions and brown them.

now add the ginger and green chilies and stir for a minute.

lower the flame or close the flame if you want. we will be adding turmeric and red chili powder. care should be taken they do not get burnt.

add both the turmeric and red chili powder. add the veggies, curd and the paste. add salt

add ½ cup or 1 cup water depending on what consistency you want of the gravy

mix well.

cover and simmer the veggies till they are cooked.

once the veggies are cooked, add the cream and stir it with the rest of the korma for a minute.

thats it. sprinkle the mace and cardamom powder and half of the garnish.

stir and serve the navratan korma with the remaining garnish.

the navratan korma goes well with jeera rice or roti or naan.

SOYA CHILLY WITH GRAVY BY RETHISH PRABHU

CHINESE HO JAYEEEEEEEEEEEEEE

SOYA CHILLY WITH GRAVY

INGREDIENTS :

Dark soya sauce - 2 tsp 

Curry leaves - 1 string 

Vinegar - 1 tsp 

Salt - 1 tsp 

Cubed capsicum - 1 small

Onion - 1 

Soya chunks - 100 gms 

Corn flour - 1 tsp 

Oil - 3 tsp

Ginger - 1 inch 

Garlic - 1 pod 

Green chillies - 1 

Method : 

Soak soya chunks for an hour. Squeeze the water, then mix in salt n corn flour. Keep for 30 mins. Heat little oil in a pan and roast till golden brown. You can also deep fry. 

Heat oil in a vessel . Add curry leaves. Then chopped ginger, garlic and green chillies. Let the raw smell go. Then add cubed onion and capsicum. Then add roasted chunks. Then add all sauces,ix properly. Add salt if required and water. Let the Mix boil. Then mix a spoon corn flour with little water. Pour in the curry. Cook till thick n attains required consistency. Serve hot.

JHAT PAT BHENDI BY ANURADHA MUDALAGIRI KAMATH

JHAT PAT BHENDI 

Ingredients 

1/2 kg okra/ bhindi

1 big bunch coriander leaves 

7-8 green chillies 

3 pods of peeled garlic 

1.1/2 inch ginger 

Oil salt

Turmeric powder n coriander powder (optional)

METHOD :

Finely chop coriander leaves along with the green chillies garlic n ginger in a chopper. Add salt. You may also add in turmeric n dhania powder. Slit bhindis n stuff with the chopped mixture. Shallow fry on tawa till done. Alternatively you can add them into a kadhai n cook till done.

RAGI PANPOLO BY VATHSALA KAMATH

RAGI PANPOLO

INGREDIENTS :

Ragi - 200 gms
Salt - 1 tsp,
Water - 1 cup

METHOD :

Soak ragi for 5 -6 hours and grind it into a smooth paste. Strain the it(according to original recipe but I haven't strained) using a juice strainer or pani panji. Throw away the husk. . To the ragi milk, add as much water as required and salt as per taste. Spread on the Dosa tawa as we prepare panpolo. Serve with spicy chatni 

RASAM BY SREEPRIYA PRABHU

TOMATO RASAM

INGREDIENTS :

2 cups chopped tomatoes

3 cups water (can use more to make thin rasam)

1 to 2 tsp. rasam powder(adjust to suit your taste)

1 sprig curry leaves

½ tsp. mustard

½ tsp. cumin

Pinch of fenugreek seeds / methi

Pinch of hing

1 broken red chili

optional

2 garlic cloves

Generous pinch of Pepper powder

Small piece of tamarind or ¾ tsp. tamarind paste

Instant rasam powder ingredients

1 to 3 broken red chili

1½ tbsp. chana dal(optional, use if you like slightly thick rasam)

1½ tbsp. coriander seeds/ daniya

1 tsp cumin

½ to 1 tsp. pepper

METHOD 

Skip this step if you have ready rasam powder. To make instant rasam powder, dry roast chana dal till golden, add coriander seeds, red chili, pepper corn. Switch off the stove. Add cumin to the hot pan. Cool them and make a fine powder.Keep this aside.

Heat a pot with oil, add cumin, mustard and fenugreek seeds. When they begin to splutter, add red chili and hing.

Add curry leaves and fry for a min.

Add finely chopped tomatoes, salt and turmeric. Salt helps to cook tomatoes faster.

Fry the tomatoes for about 2 minutes. Cover and cook.

Tomatoes should turn mushy and soft.

Pour water and add rasam powder as needed. If you wish you can crush 2 garlic cloves and add it.

Bring it to a boil. Taste the rasam and adjust salt. Wash little tamarind and add it to the rasam. You can even add tamarind paste if you have. Check sourness as well now.

Allow the rasam to boil well for about 3 to 5 minutes on a medium flame. Switch off the stove.

Add coriander leaves, stalks and pepper powder. Keep the rasam covered.

GOAN SOL KHADHI BY SAPNA NAYAK

SIMPLEST GOAN RECIPE TO TRY OUT TODAY...!

GOAN SOL KHADI 

INGREDIENTS 

Coconut Milk - 100 ml

Aamsol or Kokum – 7 to 9

Green Chillies – 2, medium length, finely chopped 

Ginger – 1/2 inch, peeled and finely chopped

Asafoetida (Hing) – qtr tsp

Salt to taste

Oil - 1 tsp 

Cumin seeds - 1 tsp 

METHOD :

Boil water and add Kokum . Allow it to cool down add ginger and green chillies and salt. Mix it well. Now stain it. Add coconut milk (Remove milk from grated coconut ). 

Heat oil and add cumin seeds and curry leaves and hing. This tempering is optional to add on that sol khadi.

Its ready to be served.

CHERRY CAKE BY SURESH KABADKAR

 A BEAUTIFUL CAKE WITH VERY LESS INGREDIENTS

CHERRY CAKE

Ingredients:
2 eggs ;
¾ cup maida ;
¾ cup sugar ground to a powder ;
½ cup any cooking oil which does not have strong smell ;
1 ½ tsp baking powder ;
salt 3 pinches.;
 ½ tsp vanilla .

Method :

Sieve the maida, baking powder and salt 3 times and keep aside. Beat the eggs and vanilla with a handheld electric egg-beater till it becomes frothy and light. Add sugar in 2 or 3 batches as you are beating. Next add the oil the same way. Stop beating and fold in the maida mixture gently in a cut-n-fold method. Pour into a baking dish (which has been lined with greased butter paper) about 7 “ to 8” diameter. Microwave on high for 4 minutes.

When cooled , Sieve powdered sugar on top of the cake with the help of a tea-strainer and decorate either with cocoa powder and glaze cherries or as desired.

Serve with sweetened whipped cream.

If you are lactose intolerant, can serve with any fruit juice slightly thickened with corn starch or a thin pouring custard. This cake is not very sweet, so you can serve with any other accompaniments

DOUBLE BEANS BIYE GHASHI HUMMAN BY SHAMALA BHAT

A TRADITIONAL KONKANI DISH MADE WITH DOUBLE BEANS

DOUBLE BEANS BIYE HUMMAN

INGREDIENTS :

Use fresh double beans or dried means soak over night - 100 GMS

Fresh Coconut- grated - 1 CUP

Tamarind paste - 

Red chili- Kashmiri -8 and regular - 6

Hing (Asofoetida) - Pinch

Oil to temper.

Salt

METHOD :

The grated coconut, red chilies and tamarind paste may br ground to a pulp using a food processor.

Boil this paste.

Cook the double beans until properly done 

Add the dubble beans to the coconut chilli tamarind paste

Heat 2 tablespoons of oil and add the asoefoetida (Only a pinch)

Let it heat for 2 minutes and add this hot oil to the beans curry.

Add salt and allow to simmer for a few minutes

KERALA EGG ROAST BY ANIL A KAMATH

KERALA EGG ROAST

KERALA EGG ROAST RECIPE

INGREDIENTS:

4 eggs boiled

2.5 cups of onions, sliced thin, 

tightly packed 1 cup of ripe tomatoes, cut into small cubes 

A fistful of fresh curry leaves 

2 tbsp of coconut oil 

1/2 tsp of red chilli powder (adjust to taste) 

1/2 tsp of cumin powder 

1 tsp of coriander powder 

1/4 tsp of turmeric powder 

1/4 tsp of black pepper powder 

2 green chillies (split - optional - adjust red chilli powder quantity accordingly) 

3 tbsp of finely chopped coriander leaves (cilantro) for garnish 

1/2 tsp of mustard seeds 

1 tsp of freshly crushed garlic 

1 tsp of grated fresh ginger

INSTRUCTIONS :

To Make Kerala Egg Roast In a large pan add the coconut oil and mustard seeds. When the mustard seeds start to pop, add the sliced onions and curry leaves.Roast the onions on low heat until uniformly light brown in colour. The key here is to not overcook or fry the onions too much. We are looking for cooked yet soft onions for the gravy. Keeping flame low makes sure the sides of the onions don't get burned. Now add the ginger and garlic and saute for 30 seconds until fragrant. Then add all the spices - chilli powder, jeera powder, coriander powder, turmeric, and pepper. Fry for a minute on low heat.Next, add the cubed tomatoes and green chillies (if using) along with 1 cup water. Remember to adjust the level of heat you'd prefer. We like our egg roast on the spicy side. Cook this gravy until the tomatoes are soft.When the gravy is cooked and mushy, add chopped coriander leaves and salt. A pinch of sugar is a good idea too.Now go back to our pan of boiled eggs and shell them carefully. Make small slits on the side of the eggs and pour the gravy on top.Give the egg roast a gentle mix and let it sit for 10-15 mins for the eggs to soak up the gravy a bit.All done! Serve Kerala egg roast with any side of your choice.

GUJARATI MASALA MATHRI BY SURESH KABADKAR

TEA TIME GUJRATHI FAMOUS SNACK - MASALA MATHRI...!

GUJARATI MASALA MATHRI

Recipe: ( Makes about 40 to 45 mathris)

Ingredients:

1 cup maida ;
¼ tsp ajwain ;
½ tsp jeera ;
1 ½ tsp chilli pdr ;
½ tsp pepper pdr ;
2 Tbs melted ghee ( or a mixture of ghee and oil) ;
salt to taste .
Extra oil and maida for sprinkling.

Method:

Mix all the dry ingredients. Heat the ghee to quite hot and then pour into the maida mixture. Mix together and rub the ghee into the maida with your finger tips till the ghee is evenly distributed. Add hot water just enough to make a stiff dough. Keep it covered for about 15 to 20 mts. Divide the dough into 4 portions , roll out each portion into a squarish shaped chappati slightly thicker than a puri. Prick it all over with a fork, apply oil all over, sprinkle maida on top. Start rolling the chappati from one side till you come to the other end and you have a closed tube-like shape. Cut into ½ “ wide pieces. Put each piece on its side , either roll it or press it down with the fingers to flatten a little like biscuits. Deep fry about 6 at a time in medium hot oil till light brown. Allow to cool completely to room temperature. Store in an air-tight container.

MOONG DUDDHI GHASHI BY VINESH PRABHU

MOONG DUDHI GHASHI

* Moong Dhuddhi Ghassi *

---------------------:

INGREDIENTS :

200 GMS- Moong 

250 GMS- Dudhi/ pumpkin

1 CUP- fresh coconut smooth paste / coconut thick milk

8- Red chillis - dry

1 STRING- Curry leaves

1 TSP- methi seeds (*depends)

1 TSP- haldi powder

1 TSP-Salt

1 PINCH-Hing

- Thadka items ( oil, mustard,CURRY LEAVES)

METHOD :

Pressure cook moong ( you can add dhudhi pieces too, but sometimes, it can overcook/get mixed due to over cooking). 

In a separate bowl, boil oil and do the thadka with mustard, cumin, curry leaves,.. so on..

Add the pressure cooked moong along with dhudhi pieces add red dry chillis

boil it with few cups of water for some time.

add salt, hing, haldi powder, for taste.

Atlast add thick counut paste or milk to this and keep it for sometime and serve hot.. really tasty and bit sweet too.

* You can have some garam masala powder to this, so that you can serve it with chappathis or rotis too..

(* this is Vins style of cooking.. Experts can try your own way)

VEG MOMOS BY SURESH KABADKAR

EVERYONE LOVES IT ... MOMOS THE BESTEST DISH FROM CHINA..!!

VEG MOMOS

Vegetable Momo Recipe :

INGREDIENTS: 

For the dough : ¾ cup maida ; a little salt ; 1 Tbs oil ; little water . For the Fillings: ¼ cup Cabbage ; ¼ cup carrot ; ¼ cup paneer ; ¼ cup beans ; spring onion green 2 Tbs ; cashew nuts 3 or 4 ; green chilli ½ ; ginger ½ tsp . All these chopped fine. ; Pepper pdr ¼ tsp ; soya sauce 2 tsp; salt to taste. 

For the red sauce: 1 small tomato blanched, peeled and chopped ;2 big garlic cloves chopped ; ½ tsp chilli pdr roasted ; salt to taste. Combine and blend to a smooth sauce. For the black sauce: ¼ cup soya sauce ; 1 to 1 1/2 tsp honey ; 1 tsp vinegar ; 1 tsp roasted sesame seeds ; salt to taste. Combine and keep aside.

METHOD :

To make the dough. Heat the oil and pour into the maida. Mix well till oil is evenly spread. Heat water and pour little by little and form a dough slightly harder than a puri dough. Set aside for 15 to 20 mts. 

To make the filling: Heat oil in a kadai and fry the ginger and green chilli for a minute , then add the rest of the chopped vegetables, salt and soya sauce and fry till it all become dry. Set aside to cool.

Divide the dough into 10 portions and the stir fried vegetables into 10 portions. Roll out each dough-ball into an egg shaped puri but thinner. Place one portion of the filling in the center and enclose it lifting both sides of the puri and pleating it together as you go along. Press the edges together well. Oil the surface of the veg. steamer and place the prepared momos in it and steam for 15 mts. Serve hot with the two sauces.

PINDI CHANNA CHOLE BY YOGITA KAMATH

AUTHENTIC PUNJABI DISH WHICH GOES VERY WELL WITH CHAPATIS..!

PINDI CHANNA CHOLE

INGREDIENTS :

Channa - 1 cup

Onion - 2

Tomatoes - 2 

Green chilly - 1 

Ginger - 1 inch

Garlic - 3 cloves

Jeera - 2 tsp 

Chole Masala - 1 tsp 

Coriander leaves - 2 tsp 

Salt - 1 tsp 

METHOD :

Soak 1 cup small dark channa at nite in water.The next day boil in pressure cooker for 6 to 7 whistles. Grind 2 medium size onions, 2 tomatoes, 1 big green chilly. Small piece of ginger & few garlic pods.into fine paste.Take a kadai , add jeera.2 tbsps oil,few chopped onion & tomato for flavour fry lightly, add d ground masala, little haldi, chilly pwd, garam masala pwd & any brand Chole masala.on slow fire ,fry d masala well, add d boiled Channa & salt mix well. Give a gud boil.add water accordinly to d thickness of gravy.after it boils well turn off d gas add chopped dhania 2 tsp amul butter for yummy taste. Serve hot with garam roti. Njoi it.

CHINESE EGG DROP SOUP BY SURESH KABADKAR

LETS START WITH A NEW SOUP TODAY...!!!

CHINESE EGG DROP SOUP

Ingredients: 

4 cup chicken stock ; 

1 big egg ; 

3 TBs corn starch ; 

1 tsp finely chopped ginger ; 

1 to 2 TBs soya sauce ; 

green part of 1 spring onion chopped into rings ; 

¾ cup paneer cut into flat bite size pieces ( about 50 to 60 gms); 

salt 

pepper to taste and 

1tsp sugar.

Method: 

To the stock add the ginger, soya sauce, salt & pepper, sugar and heat to almost boil. Add the corn starch dissolved in water, constantly stirring so that no lumps form till it comes to boil.. Lower the heat and add the beaten egg slowly stirring to the stock so that it forms a ribbon like pieces . Finally add the paneer and the spring onion. Stir gently, Switch off and serve hot.

GREEN PEAS CURRY BY VINESH PRABHU

GREEN PEAS CURRY 

INGREDIENTS :

Carrots , Green peas , corn - 1 cup mixed

Tomatoes - 2 

Onion - 2

Red chillies - 3

Ginger - 1 inch

Garlic - 4 cloves 

Turmeric powder - 1 tsp 

Jeera Powder - 1 tsp 

Coriander powder - 1 tsp 

Coriander leaves - 3 tsp chopped 

Mint leaves - 3 tsp chopped 

Hing - 1/4 th tsp 

Salt - 1 tsp

METHOD :

For the gravy/curry.... light fry the cut tomatoes onions red dry chillies ginger garlic and spices...

After cooling down, grind it to paste. 

Add it along with cooked green peas + carrots in the pan. Add pinch of hing and salt.

Add curry leaves corriander leaves for garnishing.. mint leaves can add bit more taste.

Good with rice or rotis or parathas or chappathis..

BEET AND TOMATO SANNA POLO BY YOGITA KAMATH

BEETROOT AND TOMATO SANNA POLO

INGREDIETNS :

2 medium size beet root, 

2 tomato ,

2 onions,

3 green chillies, 

lots of chopped corriander.

1 tsp Jeera, 

3 tsp besan, 

2 tsp corn flour, 

1/4th tsp hing pwd, 

1 tsp aajwain, 

1 tsp haldi 

1 tsp chilly pwd , 

for yum taste little pav bhaji masala., 

1 tsp salt & 

50 ml oil.

METHOD :

Peel & scrape d beetz, chop onions & tomato finely. Mix all d ingredients in a bowl one by one. With water. Make d batter thick like dosaa batter.keep for few minutes. Later rmove on hot tawa frying it on both sides putting oil on sides. With lid shut.when crispyy. Serve hot with sauce or chutney.Taste yumzzz

MANGO FOOL BY SURESH KABADKAR

BEST PARTY DESERT ANY TIME....!!!!

MANGO FOOL

Mango Fool Recipe ( Makes about 3 to 3 ½ cups pudding)

Ingredients: 

2 cups milk; 

2 Tbs heeped custard pdr ; 

½ cup milk ; 

3 Tbs sugar ; 

½ cup thick mango pulp ; 

½ cup mango bits; 

1/3 cup thick sweetened cream ; 

For Decoration ,

a little mango pulp, 

mango bits 

cream .

Method : 

Prepare a thick custard with the milk, sugar and custard powder dissolved in milk. Cool to room temperature. Add the cream and mix together. Add the mango pulp and bits and fold them in lightly. Don’t mix too much. There have to be pockets of custard only, mango pulp only or bits only in different areas, so that you get different taste of different things in every bite . Cool in the fridge for about 30 mts. Decorate the top with mango bits in the center over some cream and circles of mango pulp and cream all around ( as shown in the picture).

Just pull from the center to the end by tooth pick for decoration.

VANGI ENGAI BY RESHMA BHAT

VANGI ENGAI 

INGREDIENTS :

Peanuts - 100 gms 

Sesame seeds - 1 tsp 

Dry coconut - 1/2 cup

Chilli Powder - 1 tsp 

Turmeric Powder - 1 tsp 

Onion - 3 

Tomatoes -3 

Coriander leaves - 3 tsp finely chopped

Oil - 50 ml

Salt- 1 tsp

Vangi / Egg plant - 6 

METHOD :

For masala roast peanut, sesame seeds n dry coconut ...otherwise u can also use fresh grated coconut(dnt fry this directly add while grinding) let it cool then make fine paste along with salt, chilly powder, haldi n water.....chop 2-3 onions, tomatoes add n mix well masala with onion n tomato add coriander n fill the masala in vangi ..heat kadhai add good amt of oil place filled vangi in kadahi n add remaining masala with required amount of water n cover lid .cook until vangi becomes tender , once oil separate masala n gravy becomes thick u will get tasty vaigana engai.....

TOMATO PHANNA UPKARI BY GEETHA PRABHU

TOMATO PHANNA UPKARI 

Ingredients :

Tomatoes                           --  5 to 6

Onion                                  --  2 medium size

Red chilly powder            --   2 tsp (as per your spice level)

Oil                                        --   1 tbsp

Salt to taste

Method :

Finely chop onions and tomatoes and keep separately.  Take a deep frying pan, add oil when heats add finely chopped onions fry till golden brown then add chilly powder fry slightly for 2-4 seconds.   Quickly add tomatoes and salt and fry for 2 seconds then add little water just boil it for 5 to 10 minutes.   Tomato phanna upkari is ready to serve.

BHARWAN KARELA BY ANIL A KAMATH

A STUFFED BITTER GOURD DISH..............!!!

BHARWAN KARELA 

INGREDIENTS :

10-12 small karela/bitter gourd

¾ tsp turmeric powder

¾ tsp red chili powder

¼ tsp punjabi garam masala

1 tsp amchur powder

1 tsp fennel powder/saunf powder

2 medium sized onions, finely sliced

3 tbsp oilfew chopped coriander leaves for garnish 

salt as required

INSTRUCTIONS

Rinse and peel the karela.make a vertical cut on each karela keeping the base intact.remove the seeds and pith with your hands or scrape with a small spoon.mix all the dry spice powders with salt.stuff the spice powder mix in the karela.tie a thread tightly around each karela.heat the oil and fry the karela in the oil till they are browned and cooked.in the same oil, add the sliced onions and fry them till they begin to brown.add the karela and saute till they the onions become crisp and golden.add the rest of the spice mix, if there is a left over.in case if you have added less salt in the spice mix, you can add them now.while serving bharwan karela remove the thread and serve bharwan karela garnished with chopped coriander leaves.bharwan karela is best had with some rotis, phulkas or as a side vegetable dish with dal-rice.

PRAWNS FRY BY ARTHI VEDPRAKASH

PRAWNS FRY

INGREDIENTS :

Prawns - 300 gms
ginger garlic paste - 3 tsp
chilli powder - 1 tsp
salt - 1 tsp
Maida - 3 tsp
Lemon Juice - 1 tsp
Oil - 200 ml

METHOD :

Just marinate the prawns in gg paste, chilly powder, salt, little maida & squeeze lemon juice. ..keep it for 30 minutes,then fry it in oil. ...Serve hot. .....prawns fry masala is easily available in stores, u can just marinate in it & fry

Dahi vada by Aks Puranik

Dahi Vada 

INGREDIENTS :

Urad dal - 200 gms

Green chillies - 2 

Curry leaves - 2 string

Black pepper - 1/2 tsp 

Salt - 1 tsp 

Curd - 1 cup

Mustard seed - 1 tsp 

Jeera - 1 tsp 

METHOD :

Soak urad dal for 45 minutes,grind it without water add chopped green chillies,curry leaves ,crushed black pepper and salt,deep fry the ambados,,dip it In water for 5 minutes,then add it in the curd mixture..to prepare curd mixture jus add salt and sugar to the curd and add the ambodos soaked in water..finally season it with mustard curry leaves and jeera 😋

SARDINES CURRY BY SAPNA NAYAK

                                                                    SARDINES CURRY

INGREDIENTS :

Onion - 1 Big
Raw mangoes - 2
Sardines - 5
Salt - 1 tsp
Red chilli powder - 3 tsp
small tomato - 1
Curry leaves - 1 string
Oil - 2 tsp

METHOD :

Heat oil and add finely chopped onion. Fry onion till it becomes brown, add small tomato , curry leaves and raw mango pulp. Add red chilli powder and salt then cook for 10 min until it becomes a paste now add sardines and cook for another 15 min. Serve it with hot rice.

PANEER TADKA BY SUPRIYA PAI

PANEER TADKA 

INGREDIENTS 

Paneer - 250 gms 

Red chilli powder - 1/2 tsp 

Haldi powder - 1/2 tsp 

Pepper powder - 1/2 tsp 

Amchur powder - 1/2 tsp 

Onion - 2 

Cloves of garlic - 4 

Cashew - 6 

Milk - 1/2 

Butter -  2 tsp 

Dhania powder - 1/2 tsp 

Tomatoes - 4 

Garam masala powder - 1/2 tsp 

Salt - 1 tsp 

Kasuri methi - 1 tsp 

METHOD :

 Cut 250gms Paneer lengthwise n marinate it wid 1\2tsp red chilii pwdr, 1\2tsp haldi pwdr, 1\2tsp pepper pwdr, salt n 1\2tsp amchur pwdr fr 1\2 an hr, later shallow fry on medium heat n keep aside. Meanwhile make a paste of onion(2) n 4 cloves of garlic. Soak 6 cashews in 1\2cup milk fr 1\2 an hr n later grind to a smooth paste. Heat 2tbsp butter in a pan, add 1\2tsp jeera, 2 slit green chillies, saute, add 1tsp red chilli pwdr, 1n 1\2tsp dhania pwdr, 1\2tsp amchur pwdr,toss well, add d onion-garlic paste, cook fr a while, add 3pureed tomatoes, add 1tsp garam masala pwdr, chk salt, 1tsp kasuri methi, add d cashew-milk paste, stir well, cook fr 5-7 mins,add d fried paneer, gv a quick stir, garnish wid chpd dhania patta. 

AMBO BIBBE SUKKE BY SURESH KABADKAR

AMBO BIBBE SUKKE

Ingredients: 

1 Big mango ( Badami ) or two small any variety , nearly ripe and firm ; 

6 to 8 Bibbo , shell removed and slit into halfs ; 

¼ coconut grated ; 

1 tsp jiggery or sugar ; 

1/8 tsp haldi pd ; 

very little tamarind ; 

2 small red chillis ;

½ tsp coriander seeds ; 

1 big pinch fenugreek seeds ; 

1 tps udad dall ; 

mustard seeds 

curry leaves for seasoning ; 

oil and salt.

Method: 

Peel and cut mango into cubes. In a little oil fry chillis, coriander seeds, fenugreek seeds and udad dall. Grind masala with coconut, turmeric, tamarind, and the fried ingredients. Add it to the mango cubes along with sugar, turmeric ,tamarind and salt to taste and bring it to boil with a little water. Cook for a few mts only. Season with a little oil, mustard seeds and curry leaves. Serve with puris or chappatis.

SWEET CARAMBOLA BY SUPRIYA PAI

SWEET CARAMBOLA CURRY

INGREDIENTS :

Carambola - 2 

Jaggery - 100 gms

Green chillies - 2 

Maida - 1 tsp 

Mustard seeds - 1 tsp 

Dry Red chilli - 1

Curry patta - 2 string

METHOD : 

Boil sliced carambolas with 2slit green chillies, add salt, jaggery, cook till carambolas r soft, den make a smooth paste by mixing 1tbsp flour in 4tbsp water, stir slowly, temper wid mustard seeds, 1dry red chilli n curry patta.

MANGO MODAK BY SURESH KABADKAR

MANGO MODAK

Ingredients: 

1 cup mango ( small cubes pressed down lightly and measured); 

4 Tbsp powdered sugar ; 

a big pinch salt ; 

3 Tbsp sesame seeds lightly roasted ; 

3 Tbsp heaped dessicated coconut lightly roasted ; 

8 cashews broken into bits and roasted; 

2 cardamoms powdered ; 

1 slice bread toasted and made into crumbs ; 

2 Tbsp milk powder ; 

¾ cup maida ; 

2 tsp powdered sugar ; 

a big pinch salt; 

3 tsp ghee ; 

oil for frying. 

Method: 

Mix the mango bits , 3 Tbps sugar, and salt and keep aside for 15 to 20 mts. In the meantime, mix the maida with the 2 tsp sugar and salt. Heat the 3 tsp ghee and add it to the maida mixture and mix with your finger tips till the ghee is spread through out evenly. Add water gradually and make a dough like puri-dough. Keep aside for a while. Combine together sesame seeds , coconut, cashew , elaichi pdr and bread-crumbs and add to the mango mix. Stir gently with a spoon and then the juice produced by the mango mix gets mixed up and absorbed . Lastly, add the milk pdr and gently fold it in.

Make small balls of the dough, the size of a small lemon and roll out to form small thin puris ( about 3 inches across). Make a paste of some maida with water and then place the mango mix filling in the middle of the puris, coat the circular edge of the puris with the maida paste and fold the puri to form the modaks. 

Now fry the modaks in a medium hot oil, turning from time to time , till golden brown. Mango modak is ready !