VANGIBATH BY ADITRI PAI

Vangibath

Ingredients

1) Cooked rice - 2cups
2) Brinjal -1/4 cup
3) Salt -as required
4)oil - 2tbsp / as required
5) Turmeric powder -1/4tsp
6)Red Chilly powder -1/4tsp
7)Onion -1
8)Cashew -10
9) Mustard seeds - 1tsp
10)Vangi bath masala powder- 2tbsp / as required

 Method:     Cook rice fluffy and nicely and keep it ready. Chop the onion vertically and keep it aside. Wash and chop the brinjals into small cubes and keep it aside.

        Keep a pan in a flame , add brinjals, Turmeric , red chilly powder and oil and toss well and keep in medium flame and allow it to cook completely and get roasted. Take the roasted and cooked brinjals separately.

       Heat oil in a pan , add cashews and fry it till they turn golden brown colour. Take this aside.

     Now add mustard seeds to the hot oil and allow them to splutter.
Add Chopped onions and add a pinch of salt and mix well and allow the onions to turn transparent and slightly brown.

     Now add the chopped and cooked brinjal pieces and mix well along with necessary salt. Keep in flame for 2 minutes.

          Add the vangi bath powder and mix well and keep in flame for another 5 minutes. Add the cooked rice to the brinjal fry. Mix the cooked rice nicely and add the cashews and mix well.

      Hot spicy Vangi bath is ready to serve. ...!!!

BUTTER CHICKEN BY ASHAKIRAN

Butter chicken 

NIPAT BY ASHA KIRAN KAMATH

CRISPY NIPAT FOR TEA TIME...!

NIPPATA

INGREDIENTS :

Rice Flour 2 glass

Chilli Powder  1 tsp 

Curry leaves 2 string

Shenga/ groundnuts - 50 gms

Putani - 3 tsp 

Salt - 1 tsp 

Oil - 60 ml

METHOD :

Roast groundnuts , putani and curry leaves with little oil.

Mix 2 glass rice flour, chilli powder add hot oil and above mix with salt , until it becomes like a dough.

Make round balls out of it and give it a round shape with your hands. Deep fry.

BIMBALA GOJJU BY ASHA KIRAN KAMATH

BIMBALA GOJJU

INGREDIENTS :

Bimbala - 8

Coconut dessicated - 1/2 cup

Salt - 1 tsp 

Mustard seeds - 1 tsp 

curry leaves - 1 string 

Oil - 1 tsp 

METHOD :

Grind Bimbala, coconut with little salt. 

Take 1/2 tsp oil and add mustard seeds. Now add this in the grinder along with the above mix. 

For seasoning: Take 1/2 tsp oil add mustard seeds and curry leaves. Top it over the gujju mix. Its ready to be served. 

DARK CHOCOLATE WINE CAKE BY YOGITA KAMATH

MOST POPULAR CAKE WHICH IS WIDELY AVAILABLE DURING CHRISTMAS..!! 

DARK CHOCOLATE WINE CAKE

Ingredients:

3 tbsp Butter

1 egg

1& 1/2 cup Powdered Sugar

1/2 cup Coco Powder

1/2 cup Yellow Raisins

1 Bar Bitter Chocolate

1 tsp Baking Powder

1 tsp Baking Soda

1 & 1/2 cup Red Wine

Method:

- Mix all the ingredients well in the bowl.

- After mixing check the batter consistence. It should not be too thick nor too thick batter. It has to be a dosa batter.

- Grease the cake tin with butter.

- Transfer the cake batter into the cake tin.

- Preheat the owen for 5 mins at 140 degree celcius.

- Now put/transfer the cake tin into the owen and bake it for 50 mins at 160 degree celcius.

- Once the cake is baked, let it cool down properly & then cut down into pieces.

- Your Dark Chocolate Red Wine Cake is ready to serve.

PANEER HARYALI TIKKA MASALA BY SUPRIYA SREEKESH

CHALO PUNJABI KHANA KHATEIN HAI AAJ...CHAK DE PATE...!!

PANEER HARYALI TIKKA MASALA

INGREDIENTS: 

Paneer 200 gms, 

Ginger 1 Inch

Garlic 4 pods, 

Green chilli - 2 

Salt - 2 tsp 

Curd - 100 gms 

Garam Masala Powder - 1 tsp 

Onion - 1 

Jeera - 1tsp 

Capsicum - 1 small ( Can use colorful bell peppers)

Coriander Leaves - 1 tsp 

Sugar - 1 tsp, 

METHOD :

Marinate paneer cubes in ginger + garlic+ green chilli paste, salt n 2 tbsp thick curd, 1 tsp garam masala pd. for 1/2 hr..

Heat oil n fry chopped onions till brown n remove. when cool grind to a fine paste..In the same oil fry the paneer pieces till slightly golden but not crispy...remove n keep aside...Add 1 tsp oil to the remaining oil in the same pan n add jeera when it splutters add the onion paste n fry.. u will have the marinated masala remaining in the bowl .. add that too to the onion paste n fry again.. add 1/2 capsicum cut into chunks fry till crunchy add lil water .... now mix in the fried paneer pieces. 1 small cup coriander leaves ground to paste.. check salt ..add 1 tsp sugar... cover n cook for a while. Its ready to be served.

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.