PRAWNS KUBERAN MASALA BY ANJANA KAMATH

PRAWNS KUBERAN MASALA

Marinate :

 1/2 kg prawns in 1/4 cup curds,1tsp lime juice, salt, 1/2 red chilly pd, 1/2 tandoori masala pd.

METHOD :

In a pan put oil add 2 green chilly chopoed, 2tsp chopped garlic, 2onions chopped, 1chopped tomato, 1tsp tomato sauce, 1/2 soya sauce, 1/2tsp green chilly sauce, lil chilly pd, lil tamdoori masala, prawns, 2 tsp diluted cornflour, garnish with coriander leaves.

SPROUTED MATKI USAL BY RAJASHREE KAMAT

THIS IS VERY FAMOUS IN MAHARASHTRA... !!

SPROUTED MATKI USAL

INGREDIENTS :

3 Cups Sprouted Moth Beans (Matki)
3 tsp Oil
1/2 tsp Mustard Seeds
1/2 Tsp Cumin Seeds
Pinch - Asafoetida
1 spring curry Leaves
2 green chillies
1/2 tsp Turmeric
1 tsp Salt
1 inch Jaggery
1/2 tsp Goda masala

METHOD :

Take about 3 cups sprouted Matki (Moth Beans). Heat 3 tsp oil in a pan. Add mustard seeds, cumin seeds, asafoetida & curry leaves. Stir fry for some time. Add 2 finely chopped green chillies & a pinch of turmeric. Add the sprouts & mix. Add 2-3 cups water. Cover & cook. Once they soften a bit, add salt, jaggery & goda masala. Cook till all gets mixed properly. The usal is ready. While serving, garnish with finely chopped onion & coriander leaves. Serve with Pav.

ULLI THEEYAL BY SAPNA NAYAK

KERALA SPECIAL DISH VERY TASTY..!!

ULLI THEEYAL

Ingredients :

   Oil -3 tbsp

   Mustard seeds -1 tsp

   Cumin seeds-1/2 tsp

   Fenugreek seeds-1/4 tsp

   Red Chillies -2

   Pearl onions/ shallots-3/4 cup

   Curry leaves - few 

   Dry roasted Red chillis - 5

   Coriander seeds -1 tsp

   Dessicated coconut - 1/2 cup

   Tamarind -small gooseberry sized ball 

   Turmeric powder -1/4 tsp 

   Sugar - 1 tsp

   Salt - 2 tsp

   Hing - Optional - 2 pinch.

   Method :

   1. Heat a tsp of oil, fry fenugreek seeds, cumin seeds, whole black pepper and coriander seeds until you get a nice aroma. 

   2. Add Red chillies, turmeric powder and dessicated coconut. Grind this mixture.

   3. Take 2 tsp oil , add mustard seeds, curry leaves, now add cut shallots and fry.

   4. Add the mixture and boil it. Add tamarind water and pinch of hing.

5. Its ready to be served with hot rice.

   

   

KADAI GOBI MASALA BY SUPRIYA PAI

DELICIOUS RECIPE BEST COMBINATION WITH CHAPATI..!

KADAI GOBI MASALA

Ingredients:

Gobhi - 1 medium

Tomatoes - 2 

Capsicum - 1 

Jeera - 1 tsp 

Onion - 1 Medium 

Dhania patta - 2 tbsp 

Methi Patta - 1 tbsp 

Ginger garlic - 1 tbsp 

Dhania - 1 tbsp 

Whole Jeera - 1 tsp

Methi - 1/4 tsp 

Dry Red Chillies - 3 

Cashew Paste - 1 tsp 

Milk - 1/2 cup 

Salt 

Oil 

Method:

 1 medium sized gobhi( cut into small florets, blanch, apply salt n keep aside), 2tomatoes ground to a paste,1 small capsicum cut in squares, 1tsp jeera,1 onion sliced, 2tbsp dhania patta chpd finely, 1 tsp methi patta chpd finely, 1tbsp ginger-garlic paste, 1tbsp whole dhania, 1tsp whole jeera n 1\4tsp methi, 3 dry red chillies, all 4 dry roasted n den ground to a fine pwdr, 1tbsp cashew paste(soaked in 1\2cup milk n den ground to a paste), salt, oil.  Heat 2 tbsp oil in a pan, splutter jeera,add sliced onions,saute, add methi patta, ginger-garlic paste, fry fr a while,put blanched cauliflower florets, toss well, cook for 10 mins, check salt, add d roasted spice pwdrs,mix well,add chopped capsicum then the tomato paste n cook till they r mushy, finally add d cashew paste, give a quick stir, garnish with a generous amt of chopped dhania patta

EGGLESS BLACK FOREST CAKE USING MICROWAVE BY NANDINI PAI

ITS MY FAVOURITE CAKE... SO LETS GET STARTED....!!

EGGLESS BLACK FOREST CAKE

INGREDIENTS :

All Purpose Flour / Maida - 3/4 cup
Granulated Sugar / White Sugar - 1/2 cup
grams
Cocoa Powder - 2 tblspn
Baking Soda - 1/4 tsp
Baking Powder - 1/4 tsp
Milk - 1/2 cup / 120 ml
Oil - 2 tblspn
Vanilla Essence - 1 tsp
Vinegar or Lemon Juice - 1.5 tsp
For Whipped Cream:
Whipping Cream Powder - 1/2 cup ml
Ice Cold Water - 3/4 cup..or fresh whipping cream -1/2 cup
Icing sugar-2 tbsp
For Decorating:
Cherries - 1/2 cup
Chocolate Bar/ dairy milk chocolate
For Syrup:
Sugar - 2 tblspn
Water - 1/2 cup
Venilla essence-2 drops or u can use tinned cherry syrup

Method:
Take flour, baking powder, baking soda, cocoapowder in a sifter and sieve it. Set aside.
Take sugar, milk, vanilla, oil in a bowl. Mix well till it is melted. Add in the flour mix in and mix well. Add in vinegar or lemon juice and mix well.Batter done.Now take a microwave safe Bowl(plastic wala) brush the bottom and sides with oil. Pour half of the batter in and place the bowl
inside microwave for 2 mins. Once it is baked,remove it from oven and let it cool for 2 mins,
invert it to the plate paper.
Now bake another cake using the remaining cake batter like the same way. Let both the
cakes cool completely.
Now make whipped cream, take whipping cream powder and ice water in a bowl, beat it
till thick and stiff. You can use fresh whipping cream in place of whipping cream powder and
beat it till thick. Set this in the fridge till use. Now take the cherries in a mixer and blend till
it is crushed. Set aside. Make syrup, take sugar, water and vanilla in a
bowl and mix well. Syrup done.
Put the 1cake in a plate, . Now Brush the cake with syrup generously.
Spread the cake with some whipped cream. Top with some of the crushed cherries.
Place another cake on top, brush the top with some of the syrup again, then whipped topping
and cherry topping layers.
Now spread whipped cream all over the cake,grate chocolateI have used dairy milk.chocolate
If u don't want to decorate it then pour some sugar syrup and whipping cream
It tastes very nice. DO TRY IT OUT...!

CHINESE PAN FRIED FISH BY ANJANA KAMATH

Marinate fish in salt, turmeric pd, lime juice. After 1hour shallow fry it,keep it aside.
In a pan add oil,1tbsp ginger grated, 1tbsp garlic chopped, 1chopped green chilly, 1onion chopped, 2tsp chilly pd, 1tsp soyasauce, 3tbsp tomato ketchup,1tsp vinegar, 1tsp black pepper pd, add 1/2 cup water boil it add fish and garnish with spring onions.

PITTI- CHUTNIES BY SURESH KABADKAR

Seven Types of Pudy-Chatneys-Recipe
Common Dal Mix Powder as the base for all chutneys:
2cups “roasted” chana dal ( pottu kadale) ; 1 c chana dal ; 1c tuwar dal ; 1 c udad dal; 1c moong dal.
All dals to be separately roasted with a little oil till aromatic or changing color ; grind together to a fine powder. Seave it with a fine seave and grind the bigger bits again ( if you prefer to have crunchy bits, just skip this step) . Will make about 7 to 7 ½ cups of powder in all.
1.Garlic chutney
1 c Dal mix powder ; 1/3 c dry grated coconut powder, lightly roasted ; 10 to 12 red chillis roasted in a little oil ; 7 to 8 big garlic pods skinned and raw and chopped ; 7 to 8 big garlic pods cut into thin slivers and fried in a little oil till light brown and divided into 2 portions; 1 to 1 ½ tsp amchur pdr ( to taste) ; salt
Mix together the dal powder , chillis, raw garlic, 1 portion of fried garlic ; amchur and salt. Grind in a mixie till chillis get powdered. Then add the coconut and the 2nd half of fried garlic and mix well . Do not grind again. Taste and adjust for spice and salt.
2. Sesame seed chutney
¾ th c sesame seed roasted till golden ; ¼ cup dry grated coconut powder roasted till golden ; 1 ½ c dal mix ; 10 to 12 red chillis roasted ; 1 tsp amchur pdr; 1 tsp sugar; salt to taste.
Grind together half cup sesame seed + dal mix pdr + chillis + salt + amchur + sugar till chillis are done. Then add the ¼ c sesame seed and the coconut pdr and mix well. Do not grind again . Adjust for taste.
3. Onion chutney
1 ½ c dal mix pdr ; 10 red chillis roasted ; 2 medium onions ( big lime size) ; 1 tsp amchur ; 1 tsp sugar ; salt to taste.
Slice onion into thin half-inch long bits and fry in very little oil till brown . Grind together dal mix + chillis + amchur + sugar + salt + and half the fried onion till chillis are done. Then add the rest of the onion and mix well. Do not grind again.
4. Dal chutney
1 c dal mix pdr ; 8 to 10 red chillis roasted ; ¼ tsp hing pdr ; handful kadi patta roasted in a little oil ; ½ tsp amchur ; 2 Tbsp coconut pdr roasted ; for tempering , mustard seeds , curry leaves and hing.
Grind together dal mix pdr + chillis + hing + curry leaves + amchur + salt till chillis are done . Temper with items above cut up into tiny bits.
5. Peanut chutney
1 c dal mix pdr ; hal-a c roasted peanuts divided into 2 parts ; 8 to 10 red chillis roasted ; 1 tsp amchur pdr ; ½ tsp sugar ; salt to taste.
Grind together dal mix pdr + chillis + 1 half of the peanuts + amchur + sugar + salt till chillis are done.
Coarsely powder by hand second half of peanuts and add to the prepared powder. Do not grind again. Check for taste,
6. Curry Leaf Chutney
1 c dal mix pdr ; 10 to 12 green chillis dried ; 2 tsp dhania seeds ; ½ tsp jeera ; 1 ½ tsp amchur ; 2 tsp sugar ; ¼ c grated dry cococnut pdr ; 2 c dried curry leaves , pressed down and measured . Everything roasted separately and lightly with a few drops of oil.
Grind together all ingradients as above till done. Temper with a few curry leaves broken up into tiny bits , ¼ tsp hing and ¾ tsp mustard seeds, in very little oil. Check for taste.
7. Jeera-Pepper Chutney
1c dal mix pdr ; ½ Tbsp pepper corns ; 1 tsp jeera and ½ tsp jeera –both roasted ; 8 red chillis or dried green chillis ; ½ tsp hing ; ½ tsp amchur ; salt to taste.
Grind together dal mix pdr + pepper corns + 1 tsp roasted jeera + chillis + hing + amchur + salt, till chillis are done. Then add the other ½ tsp roasted jeera and mix together . Do not grind again.
Check for taste.Enjoy 

NOTE 
We make several types of these chutnies, as they go very well with any
breakfast items, like Idli, Dosa etc,and even with pooris and chappatis
when mixed with yogurt, oil or water. But they also go very well on hot buttered toasts. Can also be used with rice mixed with"thoop". Other varieties we make are with dried Methi leaves, Dhania leaves, and Suwa leaves. These can also be made sweet, by using sugar or jaggery, instead of chillis.

SEV TAMATAR KA SAG BY RAJASHREE ACHARYA KAMATH

Recipe:
Heat oil in a pan. Add mustard seeds & cumin seeds. When they splutter, add 1 finely chopped onion,1 slit green chilly & saute them. Then add 1-2 tsp ginger garlic paste & stir well. Add chopped red tomatoes. Saute them & cook until the tomatoes become mushy. Later add 1/2 tsp turmeric, 1 tsp red chilly powder, 1/2 tsp garam masala powder & fry well until the oil leaves the masala. Add salt to taste & mix well. Lastly add sev & garnish with coriander leaves
Sev absorbs the gravy, so add sev just before serving, so that much gravy won't be absorbed.
Can be served with any flat bread.

CHICKEN CURRY BY ARCHANA SATISH KAMATH

 
INGREDIENTS:
chicken
Chilli powder
turmeric
lemon
salt
poppy seed
coriander
Cumin
garam masala
coconut
oil
onion 
tomato
coriander
mint leaves




METHOD:-
marinate chicken with Chilli powder, turmeric, lemon and salt keep aside. Dry roast poppy seed, coriander,cumin, garam masala, coconut and make paste. In wok add oil, onion , tomato, Chilli powder then add chicken fry well. Then add coconut paste cook well. Garnish with coriander and mint leaves

CHICKEN XCUTI BY ANJANA KAMATH

METHOD:
Chicken xcuti-marinate 1kg chicken in 1tsp ginger garlic paste, turmeric pd, red chilly pd, lime juice1/2, salt.
Lil oil fry 2 onions, 5 cloves, cinamon 1", 1star anise, 1tsp black pepper corns, 1tbsp khus khus, 2tbsp coriander seeds, 1tspjeera, 4kashmiri red chillies, 2tsp fennel pd- fry it till golden brown and make smooth paste. Fry in lil oil 1/2 grated coconut, make smooth paste.
In a pan put oil 2 onions chopped, ginger garlic paste, chicken cook in own juice now add onion masala snd coconut paste, boil it add 1cup coconut milk salt coriander leaves and lime juice.

ONION CHUTNEY BY SHAMALA BHAT

Recipe
Onions, peeled, cut into quarters 350 Gm
Refined oil 7 tsp
Dry red chilli 7-8
Musterd seeds 1 tsp
Split black gram 3 tsp
Asafoetida (hing ). a pinch
Tamarind (lemon sized)
Salt to taste
Heat 3 tsp oil in a pan ; fry the onions till the colour changes.Remove and Keep aside. Heat the remaining oil in the same pan, sauteed the dry red chillies, musterd seeds, spilt black gram, and Hing till the mixture turns red in colour. Remove and graind all the above with salt and tamarind. If u have patience , grdind the onions tamarind,salt and dry red chillies first and the add the spilt black gram and mustard seeds for a final light grind. This way the chutney will have a crunchiiness Do try and enjoy Friends.

MUGA MOLYA RANDAI BY RAJASHREE ACHARYA KAMAT

METHOD:
Soak 2 fistful green gram or Moog in water for 8-10 hrs. After that, drain the water & wrap the entire moog in a clean cotton cloth, preferably a thin one. Keep this in a warm place overnight. Next day, u can see the sprouts protruding out of the cloth. These sprouts r called Mole, hence the name Mooga molya randai.
Now for the Masala... Grind 3-4 tblsp of grated coconut with 3-4 dry red chillies & li'l tamarind to a fine paste.
First, cook the sprouted gram, preferably in a pan or kayli. If using pressure cooker, do it till only one whistle or all the sprouts may get smashed. Heat oil in a pan. Prepare a tempering of mustard seeds, curry leaves & broken red chilly. Add both the cooked gram as well as the masala. Add water to adjust the consistency. Add salt to taste & 2-3 Vottamba sol for increasing the flavour. Allow it to boil for sme time & remove from heat. Serve it as a side dish in your lunch thali.
I usually add pieces of raw banana to this. Potatoes might also be added. But these veggies take time to cook & so have to be cooked seperately & then added to the cooked gram.

METHI MURG BY SUPRIYA PAI

Ingredients :
500gms chicken (marinated wid 1tsp lemon juice, salt n 1\2tsp haldi p fr 1\2 an hr),
1cup finely chopped fresh methi patta(reserve sm fr topping )
1 tomato
1 onion
1tbsp ginger-garlic paste
1tbsp finely chpd dhania patta
1tbsp yoghurt 
1tsp sugar
1\2tsp pepper p
2 green chillies slit
1tbsp tomato puree
1tsp red chilli p
1tsp dhania p
1\2tsp jeera p
1tsp kitchen king masala
1tsp saunf
2tsp curry patta
salt
1tsp fresh cream(opt) 

Method:

Heat 1n 1\2 tbsp oil in a pan, add saunf, splutter, then add chpd onions, saute,curry patta, add ginger-garlic paste, fry a little, put slit green chillies, chopped dhania, chpd methi,sugar, toss well, add chpd tomatoes, cook till soft, den add yoghurt, stir, add d spice pwdrs, n finally d tomato puree n cook fr 5 mins, add the chicken pieces, check salt n cook till done (add methi patta in d final stages of cooking...it adds to d flav)

CHILLI MUSHROOM BY AKSHATHA PRABHU

METHOD:
Marinate the mushroom with some yogurt, Turmeric powder, Coriander seeds-Cumin powder, salt, little gram flour (optional), chilli powder, ginger-garlic paste, dried mango powder. Mix them well and marinate for roughly 20-30 mins.

In a pan add chillis and saute it lightly, add diced onions and capsicum and give it a good stir. Let it be on the heat for about 2-3 minutes. Garnish it with some spring onions and serve hot!

CHICKEN CHOPS MASALA BY ANJANA KAMATH

METHOD:
Grind 2"cinnamon, 4cloves, 1tsp peppercorn, 12garlic cloves, 2"ginger, 5green chillies, coriander leaves 4 tsp coconut, lil water.
In a pan add oil 2onions chopped, 2tomatoes chopped, turmericpd, 1/2kg chicken cover and cook.add masala 1tsp dhania pd, salt lil water. Give the tadka of oil kasoori methi 1/4 tsp garam masala.

BESAN KE PARATHE BY SUPRIYA PAI

For d dough: 
In a bowl mix 1cup wheat flour, 3\4th cup gramflour, salt, 1tbsp melted ghee, 1tbsp yoghurt n water as rqrd, knead ( fr a few mins) to a smooth dough, dab a ltl oil around d dough n keep it aside covered fr 15 mins. 
For the filling:
2 boiled n mashed potatoes,1tbsp roasted gramflour, 1\2tsp jeera, a pinch of hing, 1\2tsp red chilli p, 1\2tsp pepper p, salt. Heat 1tbsp oil in a pan, splutter jeera, hing,chilli p, pepper p, roasted gramflour, boiled potatoes, salt , toss well switch off. Later heat a tawa, grease wid a ltl oil. Divide d dough in 6 equal portions, Place the ball of dough into flour and press flat, dusting on both sides,roll wid d rolling pin,make a depression n stuff each wid 2tbsp of d filling, seal , roll to thick round parathas then place it ovr d hot tawa, roast paratha on both sides, drizzle 2tsp ghee in btwn, cook till light brown n crisp.
Yoghurt Dip: In a bowl mix
1cup yoghurt wid 1 finely chpd white onion, 1finely chpd tomato,
1 garlic clove minced, 1tbsp finely chpd dil, 1tsp lemon juice. Toss well. Season wid salt n 1\2tsp pepper pwdr.

APPO RECIPE BY ARTHI VEDPRAKASH

INGREDIENTS :

1 cup urad dal
2 cups rice
1 tsp chopped green chilli 
1 tsp ginger pieces 
1 tsp mustard seeds

METHOD :

soak in water for 3 to 4 hours & grind it add salt & keep for fermenting next day add chopped green chillies, ginger pieces & give a pann of mustard seeds. ..heat the appe kaili apply little oil & pour enough batter in it& fry both sides
u can do it without adding chilly, ginger. ..but tastes gud if added. ..same batter which we do for urda polo. ..left over batter can b used for appo