SARDINES CURRY BY SAPNA NAYAK

                                                                    SARDINES CURRY

INGREDIENTS :

Onion - 1 Big
Raw mangoes - 2
Sardines - 5
Salt - 1 tsp
Red chilli powder - 3 tsp
small tomato - 1
Curry leaves - 1 string
Oil - 2 tsp

METHOD :

Heat oil and add finely chopped onion. Fry onion till it becomes brown, add small tomato , curry leaves and raw mango pulp. Add red chilli powder and salt then cook for 10 min until it becomes a paste now add sardines and cook for another 15 min. Serve it with hot rice.

PANEER TADKA BY SUPRIYA PAI

PANEER TADKA 

INGREDIENTS 

Paneer - 250 gms 

Red chilli powder - 1/2 tsp 

Haldi powder - 1/2 tsp 

Pepper powder - 1/2 tsp 

Amchur powder - 1/2 tsp 

Onion - 2 

Cloves of garlic - 4 

Cashew - 6 

Milk - 1/2 

Butter -  2 tsp 

Dhania powder - 1/2 tsp 

Tomatoes - 4 

Garam masala powder - 1/2 tsp 

Salt - 1 tsp 

Kasuri methi - 1 tsp 

METHOD :

 Cut 250gms Paneer lengthwise n marinate it wid 1\2tsp red chilii pwdr, 1\2tsp haldi pwdr, 1\2tsp pepper pwdr, salt n 1\2tsp amchur pwdr fr 1\2 an hr, later shallow fry on medium heat n keep aside. Meanwhile make a paste of onion(2) n 4 cloves of garlic. Soak 6 cashews in 1\2cup milk fr 1\2 an hr n later grind to a smooth paste. Heat 2tbsp butter in a pan, add 1\2tsp jeera, 2 slit green chillies, saute, add 1tsp red chilli pwdr, 1n 1\2tsp dhania pwdr, 1\2tsp amchur pwdr,toss well, add d onion-garlic paste, cook fr a while, add 3pureed tomatoes, add 1tsp garam masala pwdr, chk salt, 1tsp kasuri methi, add d cashew-milk paste, stir well, cook fr 5-7 mins,add d fried paneer, gv a quick stir, garnish wid chpd dhania patta. 

AMBO BIBBE SUKKE BY SURESH KABADKAR

AMBO BIBBE SUKKE

Ingredients: 

1 Big mango ( Badami ) or two small any variety , nearly ripe and firm ; 

6 to 8 Bibbo , shell removed and slit into halfs ; 

¼ coconut grated ; 

1 tsp jiggery or sugar ; 

1/8 tsp haldi pd ; 

very little tamarind ; 

2 small red chillis ;

½ tsp coriander seeds ; 

1 big pinch fenugreek seeds ; 

1 tps udad dall ; 

mustard seeds 

curry leaves for seasoning ; 

oil and salt.

Method: 

Peel and cut mango into cubes. In a little oil fry chillis, coriander seeds, fenugreek seeds and udad dall. Grind masala with coconut, turmeric, tamarind, and the fried ingredients. Add it to the mango cubes along with sugar, turmeric ,tamarind and salt to taste and bring it to boil with a little water. Cook for a few mts only. Season with a little oil, mustard seeds and curry leaves. Serve with puris or chappatis.

SWEET CARAMBOLA BY SUPRIYA PAI

SWEET CARAMBOLA CURRY

INGREDIENTS :

Carambola - 2 

Jaggery - 100 gms

Green chillies - 2 

Maida - 1 tsp 

Mustard seeds - 1 tsp 

Dry Red chilli - 1

Curry patta - 2 string

METHOD : 

Boil sliced carambolas with 2slit green chillies, add salt, jaggery, cook till carambolas r soft, den make a smooth paste by mixing 1tbsp flour in 4tbsp water, stir slowly, temper wid mustard seeds, 1dry red chilli n curry patta.

MANGO MODAK BY SURESH KABADKAR

MANGO MODAK

Ingredients: 

1 cup mango ( small cubes pressed down lightly and measured); 

4 Tbsp powdered sugar ; 

a big pinch salt ; 

3 Tbsp sesame seeds lightly roasted ; 

3 Tbsp heaped dessicated coconut lightly roasted ; 

8 cashews broken into bits and roasted; 

2 cardamoms powdered ; 

1 slice bread toasted and made into crumbs ; 

2 Tbsp milk powder ; 

¾ cup maida ; 

2 tsp powdered sugar ; 

a big pinch salt; 

3 tsp ghee ; 

oil for frying. 

Method: 

Mix the mango bits , 3 Tbps sugar, and salt and keep aside for 15 to 20 mts. In the meantime, mix the maida with the 2 tsp sugar and salt. Heat the 3 tsp ghee and add it to the maida mixture and mix with your finger tips till the ghee is spread through out evenly. Add water gradually and make a dough like puri-dough. Keep aside for a while. Combine together sesame seeds , coconut, cashew , elaichi pdr and bread-crumbs and add to the mango mix. Stir gently with a spoon and then the juice produced by the mango mix gets mixed up and absorbed . Lastly, add the milk pdr and gently fold it in.

Make small balls of the dough, the size of a small lemon and roll out to form small thin puris ( about 3 inches across). Make a paste of some maida with water and then place the mango mix filling in the middle of the puris, coat the circular edge of the puris with the maida paste and fold the puri to form the modaks. 

Now fry the modaks in a medium hot oil, turning from time to time , till golden brown. Mango modak is ready !

MANGO SAGO BY SUPRIYA PAI

MANGO SAGO

Ingredients:

1 big ripe mango,
4 tbsp sago(sabudana),
1\2cup condensed milk,
1\2cup milk,
1\2tsp elaichi powder,
2 tsp sugar

Method:

Wash sago to remove excess starch n den soak it in sufficient water fr an hr. Strain excess starch. Boil water in a pan, pour d sago, cook till soft. Drain , wash it in cold water, strain n keep aside. Meanwhile scoop mango slices out of d mango skin reserving some fr garnishing. In a blender, blend together mango slices, condensed milk, milk n sugar to a smooth paste. Transfer to a bowl, toss in d sago, mix well, sprinkle elaichi powder, top with sliced mangoes, serve chilled.

chicken sukkha by lalana shenoy

clean 1 kg chicken
slice 2 medium sized onion
Dry roast 2 tb sp corriander seeds,1 tsp each methi, jeera and pepper. pd it with 10 fried red chillies.
marinate chicken with this pd and salt . keep it for 1 hour.
roast 2 cup grated coconut till it just changes colour(do not make it brown. just light cream) pd it with 3 pods of garlic and pinch of sounf
grind 3 onion in to a smooth paste.
once all the ppn are over
take oil in a pan add kadipatha when it slutters add the marinated chicken fry till it changes colour and juices are sealed.then add 1 cup water ,ground onion and cook till done. once chicken is cooked add roasted and coarsly powdered coconut mix. cook it on slow fire for 5 more minutes. switch off the gas.add some fresh kadipatha and close the lid and serve after 30 min.