CITTE PANNA PATRADO BY NANDINI PAI

DELICIOUS CITTE PANNA PATADO TRADITIONAL AND COLOURFUL DISH..!

CITTE PANNA PATRADO

Ingredients-

*Urad dal-1/4cup

*rice-3/4 cup

*red chillies-byadgi-8,guntur-2

*tamarind-small marble size

*coconut-2 tsp

* hing- 2 pinch

*salt- to taste,

*oil for frying,

Method- 

Grind the batter to a fine paste with above ingredients, add salt make roll ,keep the roll in the refrigerator for 1 hr cut in to small Pieces ( 1")roll them in rice flour or suji n deep fry.

CITTE PANNA AMBADO BY NANDINI PAI

COLOURFUL PERFECTLY COOKED CITTE PANNA AMBADO...!

"CITTE PANNA AMBADO"

Ingredients-

*Urad dal-1/4cup

*rice-3/4 cup

*red chillies-byadgi-8,guntur-2

*tamarind-small marble size

*coconut-2 tsp

* hing- 2 pinch

*salt- to taste,

*oil for frying,

Method- 

Dry roast urad dal till it turns to light brown .soak roasted urad dal & rice for 1hr

Grind red chillies,coconut, tamarind hing first then add rice &dal make coarse paste add chopped leaves salt mix up well make patties & deep fry in hot oil. 

AMBADE SASAM BY SANDHYA KINI MAYENKAR

SPICY TANGY CURRY A TYPICAL GOAN SARASWAT CURRY...!!!!

"AMBADE SASAM "

Ingredients: 

20 nos soft gooseplums or tarne ambados

U can substitute ambados with half ripe mangoes, pineapple or even bittergourd

2 tbsp cooking oil,

2 tsp mustard seeds

2-3 sprigs of curry leaves

1 tsp haldi powder

1 ½ tsp kashmiri red chilli powder

¼ tsp hing powder

3-4 tbsp powdered jaggery or according to taste

¾ cup freshly grated coconut

2 pinch salt

Method: 

Skin the goosplums n keep aside. If u wish to then u may even skip this process and use it with skin. Take a stone n slightly crush the gooseplums so that while you r cooking, it gets cooked rite inside and the masala also penetrates evenly right into the gooseplums. 

In a thick bottomed pan, Heat oil, when hot, add mustard seeds and curry leaves. Turn off the gas for a minute. Then add the haldi powder , chilli powder and hing powder n mix well. This is done so that the the powders don’t get burnt in the hot oil. Turn on the gas now and add the goosplums n stir. Add 2-3 tbsp water n mix and cover and cook on sim gas for 5 mins. Meanwhile, with minimum water, grind very very coarsely the coconut and the skin of the goosplums. It is optional to use the skin. But it gives a good flavour to the dish. 

Once the gooseplums are half cooked, add the jaggery and 1-2 pinches salt and mix well. Add the ground coconut and another ¼ cup water. Cover and cook till the jaggery gives the stickiness and the oil leaves the cooked gravy. 

Tastes too yummy!!!!!!!!! You may increase or decrease the chillipowder, jaggery proportions according to your taste requirement. In case you wish to use bittergourd, first cut and appy salt and keep for half hour so that the excess bitterness goes away. Then use it with same recipe. 

Enjoy and remember me when u r relishing this simple but exotic dish!!!

MANGO DELIGHT BY NANDINI PAI

MANGO DELIGHT

INGREDIENTS:

1 cup of mango pulp

1 cup Fresh cream

1 cup milk powder

1 cup milk

1/2 cup sugar

METHOD:

Blend 1cup of mango pulp, freshcream, milk powder and milk each. and 1/2 cup sugar and refrigerate.

Decorate it with cherries

Simple and yummy recipe for big dinner party in no time...

ADAI WITH CURRY LEAVES BY SANDHYA KINI MAYENKAR

ADAI 

INGREDIENTS:

1cup rice

1/3 cup urad dal

1/3 cup moong dal

1/3 cup tur daal

1/2 cup coconut

curry leaves

coriander leaves

green chillies

salt

METHOD:

Soak overnight 1 cup rice, 1/3 cup urad dal, 1/3 cup moong dal, 1/3 cup tur daal.

In the morning grind coarsely with half cup coconut gratings.

Add finely cut curry leaves, coriander leaves and green chillies and salt to taste. 

Prepare thick dosas and roast on both sides...

Tastes yummy and is very nutritious too especially for kids as it contains lots of proteins from the deals and lots of iron from the curry leaves. Usually when we put curry leaves in gravy dishes, they are just picked up n kept at the side of plate n not eaten. All the iron gets wasted. This dosa will help us consume the curry leaves.

MARATHI STYLE PAVTA BHAJI BY YOGITA KAMATH

MARATHI STYLE PAVTA BHAJI

INGREDIENTS:

¼ Kg Waal (Pavta) soaked and sprouted
1tsp Mustard seeds
3 Onions medium sized
2 large Tomatoes
6-8 Garlic cloves
½ inch Ginger
½ tsp Turmeric
2 tsp Coriander powder
1 tsp Chilly powder
1 tsp Garam Masala
1 tsp mix masala or kitchen king masala
1 cup chopped coriander leaves
1 pinch hing (asafoetida)

For ground masala:½ grated coconut (sauted)
½ cup coriander leaves
3-4 chillies
6-8 garlic cloves
½ inch Ginger
Grind together

METHOD:

Heat oil in a pan. Add mustard seeds and cook till they splutter. Add crushed ginger and garlic and chopped onions. Once the onions have turned transparent add hing and turmeric powder followed by chopped tomatoes. Cook till the tomatoes are almost done and add the remaining dry masalas followed by the ground wet masala paste. Stir in the sprouts and cook with the lid on. Keep some water on the lid which retains moisture in the gravy. You can pour in the same water into the pan once hot. Add salt to taste and sprinkle finely chopped coriander leaves once done.

MANGO RASPBERRY CHEESE CAKE BY SARITA BHAT

MANGO RASPBERRY CHEESE CAKE

How to make mango rosetts