PHIRNI BY SUPRIYA PAI

PHIRNI 

INGREDIENTS:

1\2 lt milk

5tbsp basmati\ govindo bhog rice(soaked in water for 1hr and then ground to a thick, coarse paste)

5tbsp sugar

1tsp cardamom powder

a few almonds chopped

Rose petals-a few

METHOD:

Bring the milk to a boil , add rice paste and keep stirring continuously for about 20 mins till thick and creamy, scrape edges too., add sugar, cardamom powder and mix well and cook again for about 5 mins, switch off flame. Cool. Garnish with the chopped almonds and rose petals. Chill for about 5-6 hrs for better texture

 

TIKHATT BAANGDA CURRY BY SANDHYA KINI MAYENKAR

Tikhatt Baangda curry with the tirphal harve lasun ani kokum.......goan special curry!!!!!
Spicy tangy lipsmacking and authentic goan machreal curry!!!!!

 

TIKHATT BAANGDA CURRY

INGREDIENTS:-

5-6 medium size machreal cleaned
3-4 kokum flakes
1/2 inch ginger cut fine lengthwise
5-6 garlic pods crushed
2 green chillies cut lengthwise
12-15 tephal seeds
Salt to taste

Grind to a fine paste:
1/2 coconut grated
10 kashmiri chillies
5 small red chillies
2 tbsp coriander seeds
1/2 tsp haldi powder
Small lump of tamarind
1/2 tsp rice

METHOD:

Grind the above mentioned ingredients to a very fine paste. Take the ground masala in a thick bottom kadaai and keep to boil. Meanwhile ads the kokum flakes, green chillies, garlic, ginger, tephal seeds and salt to taste.. When it comes to boil simmer and leave it covered for five minutes. Then add the cleaned machreal and boil for another ten minutes. Stir in between carefully so that the fish doesn't break.
Serve piping hot with plain rice. Tastes awesome!!!!!

KAJOO MASALA BY NANDINI PAI

KAJOO MASALA 

INGREDIENTS:

2 onions

4 tomatoes

ginger garlic paste-3tsp

cinnamon 1" stick

cardamom-2-3

bayleaf-1

milk1cup

cashewnuts-100grms

Kashmir red chilly powder 2tsp

red chilly powder-1tsp

coriander powder-1tsp

Everest kitchen king masala-2tsp

2,tsp-grated coconut

oil&ghee-2bsp

fresh cream

METHOD:

grind onino to a fine paste;make tomato puree... Soak handful of kaju and make a fine paste along with coconut... In a kadahi heat oil and ghee deep fry kaju on a low flame till it change color.and keep aside.then add all dry spices like bay leaf cinnamon, cardamom add onion paste saute till it turns to pink add ginger garlic paste sauté for 2 mints then add kashmiri red chilly powder& coriander powder...add tomato puree... Cook for 5 mints..add garam masala powder. Cook till oil separates.add cashew paste. Mix well for a few seconds add water. Boil simmer on low heat add fried kajues cook for 5 mints.keep aside for 5 mints then add 1cup milk heat on low heat stirring continuously till just about to boil.add cream keeping the heat very low and stirring continuously. Remove from the fire immediately and transfer to a serving dish.

 

POMEGRANATE DELIGHT BY SANDHYA KINI MAYENKAR

POMEGRANATE DELIGHT 

 INGREDIENTS:

1 1/2 cup pomegranate juice
20 gms agar agar
1/2 cup sugar
2 cups water
1tbsp honey
Juice of half lemon

METHOD: 

 Break agar agar into pieces and soak in one cup of water for fifteen minutes. After it becomes soft mash finely with hand or blender and keep aside.
Extract the juice of the pomegranate and mix the lemon juice and honey into it and keep aside.
Bring to boil one cup of water, add the agar agar paste and keep stirring. Wait till it dissolves in the boiling water. Add half cup sugar and continue stirring till all the sugar also dissolves and you get a clear solution.
Take it off the flame and mix in the juice thoroughly.
Pour into greased moulds and let it to set into refrigerator for 2-3 hours. Unmould carefully and relish.