Thursday, May 25, 2017

Coconut Rice

No onion, no garlic and no grinding recipe.
Always do my best to post simple and quick recipes.."Coconut Rice",So,here it is  ....  Rice cooked with coconut milk..And fresh grated coconut,Carrots , cashews and green peas are combined well..And seasoned with curry and coriander leaves...Full of coconut flavors.. delicious!!
Coconut flavor enhances  when combined with simple spices..aromatic too.


Grated Fresh Coconut:1/2 cup
Rice: 1 cup cooked rice
Coconut milk 1/2 cup
Diced Carrots 1/2 cup
Green peas 1/4 cup( I used frozen peas)
10 to 12 roasted cashewnuts
Urad dal:1 tsp
Chana dal: 1 tsp
Mustard seeds:1 tsp
Curry and coriander leaves
Green and red chillies 2 to 3
Asafeotida and salt to taste
Oil 1 1/2  tsps
Water 1 1/2 Cups.

Method:

Cook rice by adding coconut milk and water.
Heat oil in a pan,splutter mustard seeds,then add chana and urad dal,seasoned with asafeotida,curry leaves,red and green chillies..
Add grated Coconut,saute for a minute,then roasted cashews and not to forget salt and asafeotida.
Next mix with Carrots ( I pressure cooked them separately for one whistle) and green peas.
Add cooked rice and combine well.. Garnish with coriander leaves...
Happy Meal!!!!☺☺


Friday, May 19, 2017

DAHI PALAK CHUTNEY

Fresh Spinach leaves, green chillies, coconut and other spices are bit sauteed and roasted, and grinded to a fine paste..So here the next step is adding yogurt to this chutney, might look unfamiliar ...But it tastes so unique.
Well suitable for rice,roti etc.You can even spread this on a bread toast.. Very tasty.Best alternate and healthy recipe to serve for kids too..
This recipe I learnt from my mom,any kind of veggies can be used instead of Spinach..But!My choice always is Spinach,the texture and color of palak chutney with yogurt ... just awesome.
Try this..



Ingredients:

For Chutney:
Fresh Bunch of Spinach/Palak(washed)
1/2 tsps of mustard,cumin seeds
Pinch of fenugreek seeds
1 1/2 tsps of black gram /urad dal
5 green chillies,curry and coriander leaves
1/2 cup grated coconut
1/4 tsp of tamarind paste
Salt to taste
Oil 2 Tsps
Water as needed

For seasoning:
2 Tsps of oil
1/4 tsp of mustard seeds and urad dal
Asafetida and red chilli
Yogurt/Curd 4 to 5 Tsps.

Method:

On medium heat pan,with 2 tsps of oil,dry roast all the chutney ingredients mentioned above..

Grind all the roasted items by adding little water to the grinder to a fine paste.

Transfer to a bowl,add yogurt to this chutney..Mix well.

Heat up oil in a small pan,add tsp of oil,add mustard seeds, asafeotida ..Let it crackle add urad dal .. Season this on top of the chutney..Serve with rice,roti etc.


Tuesday, May 16, 2017

BAGARA BAIGAN

Factual and simply delectable recipe from Hyderabad cuisine.Umimpeachable side dish for rice,poori's etc.
This recipe I learnt from my friend..Just love the dish..A big thanks to her!
Fresh small eggplants/brinjals are marinated with roasted peanut paste combined with few other spices.. Details below..


Ingredients:

One Big Onion.
3 Tomatoes (medium).
8 to 10 Brinjals.( Try to use small ones)
Few garlic pods (optional...I didn't use in this recipe).
Handful of roasted peanuts.
12 to 15 Cashews.
1 Tbsp of Garam masala.
2 Tbsps of dry coconut powder.
1 Tbsp of Coriander powder.
2 Tbsps of red chilli powder.

Method:

First fry onions and tomatoes . Cook till they become little soft.  Roast Some peanuts and keep a side.
Slit the brinjals,( optional).Cook the brinjals in a saucepan with water till they turn to crunchy soft..keep them aside. Dont overcook them.
 In a blender, first powder the peanuts and cashew nuts and powder. Then add onions and tomatoes and make a paste. Then in that paste add ginger garlic paste garam masala dhaniya powder red chilli powder and dry coconut powder and grind it once more.
Then, in the pan add little oil and transfer the paste and cook for few minutes. Then add the cooked brinjals and cook for some more time. Done!!

Monday, May 15, 2017

BHAPA DOI / STEAMED SWEET YOGURT

Courtesy: Chef And Her Kitchen

Authentic, classic traditional sweet delicacy.."Bhapa Doi".Made of hung yogurt and sweetened condensed milk.. whisked well.I tried this very first time..Was so yummy..It's almost tastes like a cheese cake..So simple and quick, done in minutes with just fewer ingredients.
Do try this heavenly, irresistible, sinful dessert and tell me how you like it. I bet for sure..Happy cooking. Enjoy..



Ingredients:

1/2 Tin Sweetened Condensed Milk
2 Cups Hung Yogurt
1/4 Cup Milk
Cardamom powder and saffron.

Hung the yogurt  in a cheesecloth for 3 hours.
In a mixing bowl,add condensed milk,hung yogurt, saffron, cardamom powder and milk..whisk well.May add desired nuts..
Transfer this to a greased (ghee) steel bowl that fits well in a bigger size steel container.
And place it in a pressure cooker..Whistle for 4 times..Let the pressure cool off.
Gently take out from the cooker...Let it cool for a while..Then flip and transfer to a plate, make sure you get the mould..Cut them to desired shape..and garnish with desired nuts and fruits..Enjoy..!

Monday, May 8, 2017

MANGO MURABBA/ AAM KA MURABBA

Simply scrumptious sweet-tangy delicious dip..'Mango Murabba'.. a absolute side condiment for 🍞 bread,muffins,chapati etc..I tried this first time..tastes heavenly..oh mine!! Can't deny to taste this lip smacking sweet-tangy dish..
Mango Murabba is a great aid for digestion, and rich in fibre too.. It's a super simple recipe..grated raw mangoes are cooked in sugar syrup with a flavor of cardamom and saffron.To be stored in a dry glass jar for months.


Ingredients:

1 Cup Raw Mango ( washed,dried and grated)
3 to 4 Tbsps of Sugar
Pinch of cardamom powder
Few saffron strands.

On medium heat sauce pan,mix grated mangoes and sugar.
Keep stirring for 10-12 minutes.. you will see the sugar syrup thickens to a thread consistency.. remove from heat,add cardamom powder and saffron strands..mix well. Done..
Allow it cool down, store in a clean glass jar .Serve with chapathi or smear on a 🍞 bread toast.Can stored in refrigerator for months..


Saturday, May 6, 2017

SHAVIGE UPPITTU/RICE NOODLES UPMA

Yet an other one pot breakfast recipe added on my menu..πŸ˜ƒ loaded with semi cooked veggies..of course!! kid friendly too.." Shavige Uppittu"/Rice Noodles.. quickly done in minutes.. recipe belowπŸ‘‡..


Ingredients:
1cup rice noodle
Mixed vegetables (beans, carrot, green peas)
1 Onion(chopped)
1 tomatoes, chopped
5 green chillies, chopped
Garlic paste, curry leaves
coriander leaves

Seasoning:
1/2 tsp. mustard seeds
1/2 tsp. bengal gram
1/2 tsp. black gram
Turmeric powder and salt to taste
2 tbsp. oil


Method
Roast the noodles with little oil.
Semi cook the veggies in a boiling water for about 5 minutes..strain the veggies with extra water..
Boil 4 cups of water,add noodles,cook for 2 to 3 minutes. Remove from the heat, don't forget to drain the excess water../
Heat the oil in a saucepan, add mustard seeds, let it crackle, add black gram, bengal gram
Add green chillies, garlic, curry leaves ,Add onions and fry till soft.
Then add tomatoes and cooked veggies. Add salt, and mix well.
As usual garnish with coriander leaves. Give it nice toss for 5 minutes.
Done!πŸ˜ƒπŸ˜ƒ

Friday, May 5, 2017

MATODI PALYA

Traditional and authentic Kannada recipe.. "Matodi palya".. always wanted to add this on my page... and of course my favorite too..a dry stir fry made of fenugreek leaves with soaked Bengal gram.. and Made a coarse paste.. eaten with steamed rice, served a tsp ghee..
Some of them use cluster beans instead of Fenugreek leaves..
Mine is the easier way,saving time.. here,I steamed/cooked the paste .. Normally,it's sauteed in a pan which consumes lot of time.. below is the recipe..


Ingredients:
1 Bunch of Fresh Fenugreek Leaves(washed)
1 Tsp Mustard Seeds
1 Tsp Bengal Gram
1 Tsp Black Gram
Turmeric and asafeotida to taste
3 to 4 tbsps oil

To Grind:
1cup Bengal gram (soaked in water for 3 hours and drain excess water)
1 cup grated Coconut
6 to 8 greenchillies
Few Coriander and Curry leaves
1 Tsp Cumin seeds/jeera


Method:
Grind all the ingredients including methi leaves and salt to a coarse paste. Grinding methi leaves is totally optional.. you can just fry it, right after mustard seeds crackles( but it consumes lot of time..so I cook in cooker for 3 whistles.. surely saving your time) Keep aside.
Smear oil to a steel wide bowl that fits in your cooker.. pour the grinded paste to it..and pressure cook for 3 whistles.
Heat oil in a pan, add mustard seeds allow to splutter..add asafeotida,curry leaves and turmeric.
Add cooked paste to it.
Fry it for 5-10 minutes.
Remove from the heat. Adding lemonπŸ‹ juice is optional.
Best suits for steamed hot rice with ghee ..