RUSGULLAS IN MICROWAVE BY SANDHYA KINI MAYENKAR

 

RUSGULLAS

 

CHILLED SESAME/WHITE TIL MILK BY GAYATHRI PAI

Chilled Sesame/White Til Milk

Ingredients:

Sesame/white til

Milk

Jaggery

Saffron

Method:

Wash and drain well about ½ cup of sesame/white til & leave to dry for some time. In a kadai fry it a bit till it swells up. Leave to cool. You can leave out this step if using polished white til. Just fry in kadai for a few minutes. I used polished white til & I Micro waved it just for 2-3 minutes & left to cool a bit. Now take about a cup of chilled milk & grind the sesame in mixie to a very very fine paste. You can add a bit of water too if necessary. Remove & strain in a thick sieve (not fine one). Add powdered gud/jaggery about 2 cups. Add cardamom for flavour and a bit of saffron melted in some hot milk. Mix well. Now add about 2 cups of water. Check the consistency & sweetness. Add more water if required. This is a very nutritious & soothing drink & is usually had during summer months. Overtime this has almost been forgotten. This tastes best when served very very chilled.

BHAIGAN KA BHARTA BY BHAVANA BHAT

PUNJABI DISH CHAKDE PATTTTTTTTTTTTTEEEE....!!

BHAIGAN KA BHARTA 

Ingredients: 

2 big brinjal(egg plant), 

4 medium tomatoes, 

1 tsp Jeera, 

1 tsp red chilli powder, 

2 slit green chillies, 

coriander leaves, 

salt.

Method :

Gril brinjal nicely on gas stove on medium flame n peel it.

Heat oil in a pan n add 1teaspoonful jeera, add finely chopped onions till it become light brown. (It should nt b over fried)Add finely chopped tomatoes n fry for a min. Add red chilli powder n salt mix. Cover with lid n keep for 5 mins. Add green chilli n smashed brinjal n mix properly. Garnish with coriander.

Only on special occasion they prepare detailed bhartha..with more spices like garlic n garam masala etc. Otherwise during regular dinner they keep it simple.

SPONGE CAKE BY CHETHANA KAMATH

EASIEST AND BASIC CAKE RECIPE OF SPONGE CAKE..!!

SPONGE CAKE

Basic sponge cake:

Ingredients:

Large Eggs at room temperature 200g (2)

Granulated or Castor Sugar 200g (1 cups)

Whole Milk 8 fl oz (1/2 cup or 115ml)

Unsalted Butter 56g (4 Tablespoons)

Vanilla Extract 1/2 Tablespoon

All Purpose Flour 130g (1 cups) (You may sub in cake flour here at 250g)

Baking Powder 10g (1 teaspoon)

Salt 2g (1/4 teaspoon)

Procedure:

1. Preheat the oven @180deg c for around 10 min.

2.grease the baking bowl. The above ingredients make around 1/2Kg cake.

3.Start beating the egg. when the volume starts increasing start adding sugar batch by batch.

4. beat the egg for around 5 – 7 minutes to reach the ribbon stage,in the meantime you 

can heat your milk and butter together in the microwave or on the stove top and reserve to

keep warm.

5. Sift the flour, baking powder and salt to aerate and lighten.

6. When egg reaches ribbon stage add the flour mixture and mix well.

7. take 4-5 spoon of above mixture and mix it in milk- butter mixture.

8. Then pour the above mixture to the egg mixture, this procedure makes milk-butter to mix well in egg.

9. Pour it in baking bowl and place it in oven at 180 deg c for around 30 min until tooth pick comes out clean.

POTATO BALLS IN SAUCE BY REKHA SANAL

INDO CHINESE DISH WITH VERY FEW INGREDIENTS ...

POTATO BALLS IN SAUCE

Potato Balls in Sauce Recipe
Ingredients
For making potato balls
Potato - 1 big, boiled, peeled and smashed
Onion - 1 finely chopped
Green chillies - 4 or 5 finely chopped
Schezwan sauce - 1 spoon
Soya sauce - 1 spoon
Cornflour - 1 spoon
Salt - As per taste
Oil - 4-5 spoons
For sauce
Schezwan sauce - 1 spoon
Soya sauce - 1 spoon
Red chilli sauce - 1 spoon
Green chilli sauce - 1 spoon
Cornflour - 1 spoon
Salt - As per taste
Sugar - 1/2 spoon

Procedure

For making potato balls:

Boil, peel and smash potato. Finely chop onion and green chillies.

In a bowl, mix smashed potato, half of finely chopped onions, 1/3rd of finely chopped chillies, corn flour, soya sauce and schezwan sauce. Mix it well. Check for salt. As sauces already have salt content adjust accordingly. Make small balls applying a little oil on your palms. Keep it in deep freezer for 5-10 minutes

In a shallow pan, put the oil and when it heats up, lower the flame and put the balls carefully. Fry till golden brown and remove it on to a kitchen towel.

For making sauce

In a bowl, mix every ingredients under sauce. Be careful regarding salt.
In the same pan, where you fried potato balls, if there is very little oil add a spoon more and fry the rest of finely chopped chillies. when translucent add the green chillies (keep a little aside for garnishing).

Now add in the sauce mix and allow it to come to a thicker sauce. Dont make it too thick. Switch off the flame

When you are all set to eat, put the potato balls in the sauce. This will retain the crunchiness of the balls. Garnish with the rest of green chillies
Notes
You may add finely chopped garlic and ginger while making sauce.
Be very careful in adding salt as most of the sauces have salt content. Taste before adding
You may use coriander leaves and spring onions for garnish

MANGALOREAN CHICKEN SUKKHA BY ARCHANA SATISH KAMATH

ANOTHER MOST FAMOUS DISH YOU CAN FIND IN MANGALORE.. YES ITS CHICKEN SUKKHA..!

MANGALOREAN CHICKEN SUKKHA

INGREDIENTS :

1 large chicken, cut into small pieces 

1 onion, chopped finely 

A sprig curry leaves 

A small lemon sized ball of tamarind 

3 tablespoon ghee(clarified butter) 

Salt to taste 

Roast the following and powder: 

6 kashmiri chillies( or dry red chillies) 

1 tsp coriander seeds 

1/2 tsp methi(fenugreek) seeds 

1 tsp cumin seeds 

1/2 tsp mustard seeds 

1 onion 

4 cloves garlic 

1 small piece ginger 

Blend to a coarse paste: 

4 tablespoon coconut, shredded 

1/2 tsp methi(fenugreek) seeds 

1/2 tsp cumin seeds 

1 tsp turmeric powder 

3 cloves garlic 

Method :

Heat 2 tablespoons of the ghee in a non-stick pan and fry the powdered masala for about 3 minutes. Add the chicken pieces and fry on a high heat, stirring continously. The chicken will now be well coated with the masala. Add about 1 cup of water and salt to taste. Mix well and cook on a low flame till the chicken is completely done. There should be no gravy left at this stage. Extract juice from the tamarind, by immersing it in hot water for about 10 minutes. Add this tamarind water to the chicken and the blended paste. 

Mix well and fry the chicken and masala on a high heat for about 5 minutes. The water content reduces. Now turn to a lower heat and simmer till all moisture in the gravy is lost. In a seperate pan, heat 1 tablespoon of ghee and add the chopped onion and curry leaves. When the onions brown, add them to the chicken. Mix well.

KAYI HOLIGE BY BHAVANA BHAT

THERE ARE LOT OF VARIETIES AND METHODS IN WHICH THIS DISH IS PREPARED.. I AM SURE YOU ALL WILL LIKE THIS ONE TOO..!!

KAYI HOLIGE 

INGREDIENTS : 

Stuffing Ingredients:

1/2 Cup Grated coconut

1/2 Cup Jaggery 

1 Cup Water

1 tsp Elaichi Powder

Method :

 Grate coconut n grind coarsely. In a pan add jaggery n small cup of water n bring it to boil. Once it starts boiling switch off the stove n filter it. Again boil it nicely till water reduces n it become sticky. Add ground coconut n elaichi powder. This mixture should be sticky.Stuff this in ubati kanik or dough n roll it over plastic sheet n fry.

For kanik(outer dough) Ingredients: 

1 Cup Maida , 

2 pinch of salt 

pinch of haldi powder n water. 

1 tsp Oil

Method for outer dough : Mix all the kanik ingredients and Knead it nicely. Add refined oil. It should be soft n oily.

Stuff the jaggery balls inside outer dough and roll them like chapatis.. Serve it hot...!!!