GOLI BAJO BY NAMITHA PRABHU

MANGALOREANS SPECIAL DISH " GOLI BAJO"

GOLI BAJO

GOLI BAJO/MANGLORE BAJJI

INGREDIENTS:
*. 1 cup plain flour (maida),
*. 1/4 cup besan (chickpea/gram flour),
*. 1/2 cup plain yoghurt,
*. A pinch of bicarb of soda/1 tspn baking powder,
*. 1/2 teaspoon jeera/cumin seed,
*. Around 1/4 cup water, plus maybe a little bit more,
*. Around 2 tsp finely chopped ginger,
*. 1 green chilly finely chopped ,
*. 3 tbsp finely chopped fresh coriander/curry leaves,
*. 2 tbsp sugar,
*. 1 or 2 tsp salt,
*. Enough oil for deep frying.

METHOD:
1. Sift together the flour, besan add bicarb of soda, sugar and salt, mix well then add the yoghurt, mixing well.
2. Now slowly add lil water n make a batter lyk v prep fr surnali
3. Stir in the jeera, ginger, chilli and fresh curry/ coriander leaves.
4. Let the batter sit for around 30 minutes .
5. Heat enough oil for deep frying in a pan, until it gets hot enough .
6. Drop in spoonfuls of the batter, not too much at a time, as the bajes will fluff up in the oil.
7. Deep fry until they are a light golden brown colour.
8. lift them from the oil and drain on kitchen paper.
Repeat until the batter is all used up. Serve hot with chutney.

SCHEZWAN PANEER DRY BY REKHA SANAL

SPICY INDO CHINESE DISH "SCHEZWAN PANEER DRY" TO TICKLE YOUR TASTE BUDS 

SCHEZWAN PANEER 

INGREDIENTS:

Paneer - 200 gms (Cut into 1 inch cubes)
Onion - 1 (cut into square pieces may be an inch or as you like)
Chillies - 2-3 (round cuts)
Dry red chillies - 2-3 (Deseed and cut into 3 pieces each)
Ginger - 1 inch piece cut into small pieces
Garlic - 8-10 cloves cut into small pieces
Chilli powder - 1/2 spoon
Corn Flour - 2-3 spoons
Schezwan sauce - 1-2 spoons (I used Delmonte brand)
Soya sauce - 1-2 spoons
Vinegar - 1/2 spoon
Salt - As needed
Oil - As needed

PROCEDURE :

In a bowl, mix paneer cubes with salt, chilli powder and corn flour.
In a pan, shallow fry paneer cubes till golden brown and once done, remove on a kitchen towel.
In the same pan, if oil not enough add some more, add the ginger n garlic pieces. once the color changes add onion and chillies n dry chillies and saute till onion is transluscent. now add sauces and vinegar. mix well n add the paneer pieces and toss well. check for salt. add if necessary. Yummy Schezwan Paneer Dry is ready to eat

GUVVALU BY REKHA SANAL

AN EASY BUT BEST SWEET DISH TO TRY TODAY..! 

GUVVALU

INGREDIENTS :

1  1/2 cup Maida

3 Spoons of oil

Sugar 1 cup

Water

Method : 

1. In a bowl, put 1 and half cup of maida

2. Put 2-3 spoons of sunflower/any oil which doesnt have pungent smell.

3. Mix and the mixture should look like crumbled bread crumbs. you can add it some more oil to get that texture

4. Now add water little by little and mix it to a dough, but little dry than chapathi dough.

5. Now pinch a little dough, say you need to make 1 or less than an inch ball. make all balls and keep aside.

 Take a fork turn back side, then take a ball into hand and press at the back side of the fork and remove opposite direction. repeat the same way for all the dough balls. Keep the shells aside.

6. Fry the shells in batches (The measurement gives 35-36 numbers)

7. In a pan, put sugar, add 1-2 spoons of water just enough for sugar to get melted (i think this is the name given to make sugar with double string consistency)

8. Once sugar is melted, add the fried shells and toss well so that sugar is coated well.

9. Now remove the sugar coated shells to a plate and allow it to come to room temperature

10. Store in an air tight container

ROSE FLAVOURED COCONUT LADOO AND BARFI BY NANDINI PAI

TWO DISHES CAN BE PREPARED WITH SAME RECIPE.. SELECT THE BEST AS YOU LIKE..!

ROSE COCONUT LADOO & BARFI

INGREDIENTS :

Coconut Grated-1cup(put as much as possible in the cup)

Sugar-1 cup

Water-1 /4 cup

Cashew nuts-4-5

Rose syrup-2 tbsp or cardamom powder-1tsp

Ghee-2tbsp

METHOD:

Grind coconut along with cashewnuts without adding water.In a heavy bottomed kadai add sugar and water and boil it and make a single tread consistency sugar syrup.add ground coconut to this sugar syrup and stir well..keep on stiring then add ghee.and mix well then add rose syrup or cardamom powder.mix well..pour this mixture to greased plate cut in to pieces.or else u can make even ladoos and enjoy;)

CUSTARD POWDER HALWA BY SANDHYA KINI MAYENKAR

THE MOST BEAUTIFUL HALWA I HAVE EVER SEEN.. BEST SWEET FOR ANY FUNCTIONS..!

CUSTARD POWDER HALWA 

Ingredients: 

Custard Powder (I used vanilla flavour) - 1 cup 

Sugar - 2.5 Cups

Water-4 cups

Ghee-3 tbsp 

Cashews (Fry slightly in ghee) - 10-15 (I added chopped cashews 2 make it more attractive)

Cardamom Powder-1 tsp

Method: 

Mix custard podwer, sugar & water nicely so that no lumps r formed. Transfer this content into a pan (I used non stick pan) & heat on medium flame stirring continuously to avoid lumps.... Once it starts becoming thick, add ghee & cardamom powder to it & mix well till the mixture becomes jelly like & transparent... 

Now add the chopped cashews & mix well... Remove from flame & pour the mixture into a greased plate... Let it cool completely before cutting into desired shapes....

DO TRY IT OUT AND GIVE US YOUR FEEDBACK...!!

KESAR PEDA BY RUPA ACHARYA

Its Ganesh chaturti festival time and we have some nice prasad to make this time.

"KESAR PEDA "

Recipe for Kesar Pedhas.: ( 5 minutes microwave recipe)

1 stick of unsalted butter ( 1/2 cup)

2 cups of Milk powder

1 can of condensed milk

1/2 teaspoon of saffron ( not the powder)

METHOD : 

In a 2 quarter bowl melt butter in the microwave for 1 minute, add the saffron & mix well, let it sit for few minutes.

Now add the milk powder & condensed milk mix well and microwave at high for 2 minutes.

Remove mix the mixture well with a spoon and again cook for 2 more minutes, remove mix & cook for 1 more minute, at this time the mixture will froth & come to the top, at this point,depending on your microwave you may have to cook extra few minutes, but cook only 1 minute each interval . Remove the mixture & let it cool till it is a little warm to make pedhas, 

Make small pedas and use the bottom of a decorative glass or mould to shape, if you like roll in sugar ( the sugar avail in USA is of fine texture, you can crush it, but not fine powder). arrange on plate to cool, or refrigerate for 1 hour.

CHICKEN DRY ROAST BY REKHA SANAL

SPICY CHICKEN RECIPE THAT GOES WELL WITH ROTI OR NAAN...!!!

CHICKEN DRY ROAST

Chicken Dry Roast Recipe

Ingredients

Chicken – cut into medium sized pieces

For Marination

chilli powder – ½ spoon

Pepper Powder – ½ spoon

Turmeric powder – ¼ spoon

ginger & garlic – 1 spoon each

Salt

For Masala

shallots – 8-10

Onion – 2 medium, sliced finely

ginger & garlic – 1 spoon each

Chilli powder – 1½ spoon

Pepper powder – ½ spoon

Coriander powder – ½ spoon

Turmeric powder – ¼ spoon

Fennel powder – ½ spoon

Garam Masala – ½ spoon

Meat masala – 1 spoon

Tomato – 1 sliced

Potato – 1 cut into wedges

Water – as needed

Salt

Coconut oil

Curry leaves

Procedure :

In a bowl, mix all masalas with chicken and keep the chicken for marination and set aside for atleast half an hour.

In a kadai, put oil and when it heatens up, add shallots and fry for 1-2 mins. when color changes add sliced onion. now fry shallots and onions till golden brown. see that it dont get burnt.now add ginger and garlic and saute till raw smell goes. add all masala powders and mix well and nice aroma comes. 

Now add tomatoes and salt. once tomatoes are soft, add potato wedges and marinated chicken.mix well and add water if needed only. if its too dry add half a cup of water, reduce flame and slow cook till chicken is done. chicken pieces will be well coated in the masala once it is cooked. you may add a spoon of coconut oil before switching off flame. Garnish with curry leaves.

NB: You may boil the potato wedges and fry till golden brown and garnish the chicken instead of adding directly. Chicken is already marinated with salt so when you add in onion+tomato dry gravy see to it that curry doesnt turn salty. in that case add salt only after marinated chicken is mixed well and you have added water