LOSHNE GOOLI (GARLIC CHUTNEY) BY GAYATHRI PAI

LOSHNE GOOLI (GARLIC CHUTNEY)

Ingredients:

Oil

Garlic cloves

Red chillies

Grated coconut

Tamarind

Method:

Heat about 2-3 tblsp oil in a kadai. Add about 25-30 skinned garlic cloves & fry till a bit of colour changes. Add 8-10 Kashmiri Red chillies cut into pieces fry for a few seconds, add about 3 heaped cups of fresh grated coconut & fry for about 5 minutes, it should not be browned just heated. Now add salt & small lemon sized tamarind & fry for another 2-3 minutes. Remove & grind to a coarse paste with very little water so that it can be rolled to a ball consistency. Losuni gooli ( that's its traditional name ) is ready. Best with rice kanji/ porridge/peja.

Note: This should be kept in fridge. Even then it has to be consumed best within 2-3 days. So do not prepare in large quantities.

AMLA PICKLE BY SOBHA P SHENOI

 

INGREDIENTS:

Goose berries- 500 gm
Turmeric powder - 1 teaspoon
Dried red chillies - 150 gm
Kayam / hing - 20gm( a large piece)
Methi / fenugreek leaves - 1 teaspoon
Salt - as required

For tadka (tempering)

Gingelly (til) oil - 3 table spoon
Mustard seeds -1/2 teaspoon

METHOD:

In a thick bottom vessel cook the amla along with half a teaspoon turmeric powder for about 10 minutes, while adding water.
Make sure the amla is completely soaked in water.
Once cooked remove it from water. Do not throw the boiled water, keep it in a cup. Now de-seed the gooseberries and cut them into small pieces. Keep aside.
In a clean kadai/pan at a slow fire put the dried red chillies, methi and hing and the rest half of the teaspoon of the turmeric powder. Fry it till all ingredients release their aroma.
Note: fry each ingredient separately for best flavor.
Grind to a fine powder in a mixer.
Now place a thick bottom kadai and pour the oil. Once the oil is hot add the mustard seeds and wait for it to crackle. Now carefully add the chopped gooseberries and mix well. Make sure the oil has been coated on all the pieces by mixing it with a dry,clean, ladle.
Add salt and the roasted powder. Mix it well. Allow the gooseberries to completely get coated in the ground spices. Remove the pan from the flame and wait for the gooseberry pickle to reach room temperature.
Store in clean glass jars and make sure they are air tight. For a long shelf life, refrigerate it.
Remember!! never leave steel spoon inside the pickle...
Serve it with curd rice and enjoy!

PANIPHAL/ WATERCHESTNUT STIRFRY BY SUPRIYA PAI

PANIPHAL/ WATERCHESTNUT STIRFRY

INGREDIENTS:

Paniphal

1 tsp oil

Kalonji

chopped garlic

 ginger

chopped spring onions

salt

lemon

METHOD:

Peel off the outer skin of paniphal, cut in halves, then in a pan put 1 tsp oil,temper kalonji, add chopped garlic, ginger juliennes, toss, add the cut paniphal, chopped spring onions, sprinkle salt and a dash of lemon, toss well, stir fry's ready

HALLOWEEN SPOOKY FINGER COOKIES BY SANDHYA KINI MAYENKAR

HALLOWEEN SPOOKY FINGER COOKIES 

INGREDIENTS:

Refined flour/ maida- 130 gms

powdered sugar - 55 gms

margarine - 90 gms

salt a pinch

METHOD:

seive the flour . add sugar and salt .

rub in butter with finger tips.

kneed till a smooth dough is obtained. 

Roll out into a floured board and cut into fingers of 2 cms

score/decorate with back of fork 

bake at 180 degree C for 25-30 mins

 

PUMKIN-COCONUT D’LITE BY SUPRIYA PAI

 

PUMKIN-COCONUT D’LITE

Ingredients:

500gm pumpkin(grated)
100ml coconut milk
4tbsp condensed milk
2tbsp sugar
1tbsp orange crush
2tsp gelatin 

Method:

Melt sugar with 1 cup water in a pan, add the grated pumpkin, toss well, cook till the raw smell disappears n mixture's semi dry. Meanwhile in another pan melt gelatin in 3tbsp water and keep aside. Then in the pumpkin mixture,mix in coconut milk, give a stir, add condensed milk, mix well n cook to a thick lumpy consistency, add the gelatin mix, stir well, cool and then pour the mixture in any mould of your choice. Refrigerate for 3 -4hrs till set. Unmould and slice it from the centre, spread a tsp of coconut milk n orange crush, Garnish with chopped almonds, 1\2tsp coconut milk and 1\2tsp orange crush.

BREAD CUTLETS BY NAYANA KAMATH PAI

BREAD CUTLETS

INGREDIENTS ---

10 bread slices
1onion

small bunch of coriander leaves
salt

2 tspn chilly powder
2 tblspn curds

Oil

METHOD ---

1. Cut the sides of 10 bread slices
2. Crumble the bread, powder it with hand
3. Add 1 huge finely chopped onion and a small bunch of coriander leaves chopped
4. Add salt and 2 tspn chilly powder( may add ginger garlic paste or ant other powder Masala as per need)
5. Add around 2 tblspn curds and mix all together to form a firm dough
6. Make small cutlets and fry on tawa on low or medium flame only
7. Serve with tomato sauce or coriander chutney