BEANS AND POTATO TRADITIONAL AMCHI UPKARI BY SAPNA NAYAK

SIMPLE KONKANI DISH TO PREPARE AT HOME..!!!

"BEANS AND POTATO UPKARI"

INGREDIENTS : 

1 Tsp of Mustard seeds

6 Curry leaves 

Bunch of Beans cut in 1 inch pieces

1 small Potato chopped

1 Tsp Oil, 

1 Green Chilli, 1 Red chilli, Desiccated Coconut 1 tsp. 

Salt to taste

METHOD : 

Put oil in a wok add Mustard seeds , Green and Red chilli, Curry Leaves, Now add Beans and Potatoes salt , sometimes I add Turmeric powder to add colour but traditionally we dont use Turmeric powder. Cook it till done.Garnish with desiccated coconut.

VERY VERY EASY AND TRADITIONAL DISH... TRY AND GIVE US YOUR FEEDBACK..!

EGG OMELETTE FROM SAPNA NAYAK

THIS IS FOR BEGINNERS WHO HAVE JUST STARTED COOKING AND WANT TO TRY A GOOD RECIPE WHICH GETS READY IN 5 MIN..

"EGG OMELETTE "

INGREDIENTS: 

Recipe for 3 Omelette :

3 Eggs

Finely Chopped Onions , Tomatoes, Green Bell pepper , 

1 Green Chilli 

Salt to taste

METHOD :

Beat the eggs separately in a bowl (I use Glass Bowls as it becomes more fluffy than usual). Mix the above ingredients. Pour in a frying pan. You can add coriander leaves as well to make it more colourful. Fry both the sides and super tasty Egg omelette is ready within 5 min. It was red theme so i used more of tomatoes.

EASY DISHES GOOD TO TASTE WHAT MORE YOU NEED.. START COOKING AND GIVE US YOUR FEEDBACK.. ! 

AMBE GOJJU BY ASHWINI SHENOY

ASHWINI'S MOM USED TO PREPARE JHATPAT TASTY DISHES... ASHWINI TOO POSSESS THE SAME SKILLS... HERE IS SEASONAL DISH AMBE GOJJU..!!

    " AMBE GOJJU "

INGREDIENTS: 

1 Tsp Oil

1 Tsp Mustard seeds

3 Green chilli

5 Mangoes 

Curry leaves

Sugar and Salt for taste

METHOD : 

Remove the skin of mango and put it in the vessel. then squeeze the juice from the skin adding little water and put it in the vessel. Add sugar to taste with very little salt. . add chopped green chillies 2-3. season with mustard seeds and curry leaves . before serving chill it for sometimes. Ambe Gojju is ready within 15 minutes. 

IF YOU ARE TIRED EATING MANGOES TRY SOMETHING DIFFERENT..!! DO GIVE US YOUR FEEDBACK..!! 

EGGLESS RED VELVET CUPCAKES BY SMITA PAI REDDY

RED THAT STILLS THE SHOW..PERFECT CAKES FOR ANY BIRTHDAY PARTIES OR FUNCTION...!!

"EGGLESS RED VELVET CUPCAKES"

INGREDIENTS:

1c Plain flour

4tbsp Butter

1/2c Caster Sugar

1-1/2tbsp Cocoa pdr

1tsp Baking pdr

1/2tsp Baking soda

1/2c Buttermilk( i used Nestle curd & thinned it with some water)

1tsp Viola Vanilla essence

2 drops red food colour OR1/8th cup Beetroot puree(i used food color as some ppl who used beet reported the cake tasting slightly weird, others said it was fine. I didnt want to take a chance and so i went with food colour)

METHOD:

1.Line cupcake tins with liners or grease them with some butter & lightly dust with flour & keep aside.

2.Sift together the flour, cocoa, baking pdr & baking soda twice so that its well combined.

3.Beat the butter & sugar till light & fluffy & add in the flour mix & buttermilk. Slowly mix. 

4.Add the Vanilla essence & a tsp of water/ milk at a time IF the batter is too lumpy ONLY.

5. Pour batter by spoonfuls into prepared cupcake tins & bake for 20 mins or till a toothpick inserted in the centre comes clean. Cool completely before frosting.

For the Cooked Creamy Frosting:

3tbsp Plain flour

1/2c Milk

1/2c Cream

1c Icing Sugar

1c Butter(i used Amul)

1/2tsp Vanilla essence

Method:

1. In a pan mix milk & cream & add the flour to it & mix really well so there are no lumps & mixture is smooth.

2. Place this pan over low heat on the stove & keep stirring continuously till the mix thickens. (It'll take About a minute).Turn off the stove & let it cool completely.

3. Meanwhile beat the butter & icing sugar in a separate bowl till light & fluffy then to this add the cooked flour mixture & vanilla & whisk well preferably with an electric hand blender till well mixed. You can also add any food cooler of your choice to this. 

4. Pour into piping bag & frost. Refrigerate any left over frosting. It'll last well for about a week to 10 days in the fridge.

SOMETHING SPECIAL YOU WANT TO TRY TODAY THEN THIS IS THE PERFECT ONE..!!  

GUJURATI KHAMAN DHOKLA BY SANDHYA KINI MAYENKAR

GUJURATI KHAMAN DHOKLA 

INGREDIENTS:

For Batter:
1 cup Gram Flour (Besan/Chickpea Flour)
1 tablespoon Semolina (rava/sooji)
1½ teaspoons Lemon juice
1 teaspoon Eno Fruit Salt
1 teaspoon crushed Green Chilli-Ginger
3/4 cup Water
1/4 cup Curd (yogurt)
1 teaspoon Oil (for greasing)
Salt to taste

For Tempering/ seasoning:
2 tablespoons Oil
10-15 Curry Leaves
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds (optional)
1 teaspoon Sesame Seeds (til)
1 tablespoon Sugar
4 Green Chillies, slit lengthwise and cut into halves
2 tablespoons chopped Coriander Leaves
2 tablespoons grated Fresh Coconut
1 pinch Asafoetida (hing)
1/2 cup Water

METHOD:

Prepare a smooth batter using all the batter ingredients mentioned above . grease an aluminium container and pour the batter in it and steam on medium flame for about half hour. 
Insert a knife or fork to check if it is done. In no then cook for additional 10-15 mins. 
Once it is done let it cool down. Then loosen the sides carefully with a knife and invert the cooked dhokla on a serving plate 
Heat oil . then add all the spicies one by one mentioned above. You may vary with the spices according to personal taste. Last add water... and then evenly pour the seasoning over the dhokla. 
Serve hot with accompaniments of ur choice or eat plain. Enjoy!!!

METHI PARATHAS BY SANDHYA KINI MAYENKAR

BEST PARATHAS THAT I HAVE SEEN TILL DATE... !!  

METHI PARATHAS 

INGREDIENTS:

2 bunch Methi leaves clean and chopped fine

4 tablespoons white Til washed and soaked for ten min7-8 green chillies or according to taste2 tablespoon coriander seeds1 tablespoon jeera1 tsp badishep seedsPods of one whole garlic or abt 10-121 tsp haldi powder½ cup water2-3 tablespoons oilAtta for the doughSalt to taste Ghee for frying

METHOD:

Clean and cut fine methi leaves n keep aside. 

Wash and keep the til aside.Grind coarsely together greenchillies, garlic pods, coriander seeds, jeera seeds, badishep seeds, haldi using no or minimum water. 

Take the methi leaves in a large mixing bowl. Add til. Add the ground masala. Add salt to taste. Add ½ cup water and 2-3 tablespoons oil. Mix everything together. When ur mixture is ready.. slowle keep adding atta little by little and keep mixing till u get a smooth and soft dough. Don’t make it too hard. Take another spoon of oil in ur hand and cover the dough evenly with the oil.. cover and keep overnight... this is how the dough looks like .

Roll the theplas and fry with generous amount of ghee or oil.
Roast them soft and Serve hot with chilli pickle and curds. Superb combination. If u roast them hard..then they can also be eaten plain as khaakras.
Methi theplas are very tasty and nutritious as methi leaves have a high iron content. 
These theplas even last for 2-3 days easily so u can make them and carry them if u r travelling on trains and want to carry home food

PLEASE TRY THIS SUPERB METHI PARATHAS AND GIVE US YOUR FEEDBACK...!!

BREAD VADA BY SHOBHA P SHENOI

BREAD VADA 

INGREDIENTS:

Rice flour-1/2 cup
Curd-1/2 cup
Green chillies-2 
Ginger-1/2 inch
Curry leaves-8
Fresh coriander-2 tbls
Cumin seeds-1/2 t.s
Crushed pepper corns-8
Salt-1/2 t.s

Bread slices-6

METHOD:

Tear bread into small pieces and finely chop ginger, curry leaves and chillies .
Now add curd,rice flour and all the spices and mix well.
If it feels too hard then add 1-2 t.s water and make a medium soft dough.
Cover and rest for 5 minutes.
Make medium size balls from the dough
Grease your palm with oil or water,flatten the ball on your palm.
Make a hole in the center with your thumb,.make all the vadas and keep them in a plate
Heat oil in a pan, deep fry the vadas on medium heat till golden brown and crispy