Harira

   Just luv the name and even when I am still typing, my mouthwaters to catch an glimpse of my momma's version.  She really  used to prepare an tasty version and serve it with hot poori's...hmm... yum..yum...i miss it a lot :(

   This harira, an milk extracted from poppy seeds/khuskhus is an energizing drink usually suggested for new mothers in order to increase their lactation.  But these are given to kids also, and will be an delightful surprise for aged people since this dont carry as high calories as that of Coconut milk's...

Ingredients required 

• 1/4 cup khus khus/poppy seeds
• 7-8 cashewnuts
• 1 tsp basmati rice
• 1/4 cup sugar
• 1/2 tsp cardamon powder
• Water, as needed

Kadaai vegetables - Hyderabadi styled

Ingredients required

• 4 tsp oil
• 1 tsp whole cumin seeds
• 2 green chillies broken
• 4 tsp finely chopped mint leaves
• 1/2 cup pureed onions (which are boiled in hot water)
• 1 cup  tomato puree
• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1/2 tsp dhanya powder
• Salt, as per taste
• 1/2 cup cauliflower florets
• 1/4 cup each of chopped beans, potato, capsicum, carrot
• 100ml of fresh cream

Suji ki cookies

As adapted from Nita Mehta cookbook.  Tastes heavenly with tea, coffee etc

Ingredients required

• 2 cups wheat flour
• 3/4 cup sooji/ bombay rava
• 3/4 cup icing sugar
• Pinch of  salt
• 1 cup of ghee/unsalted butter
• 4 tsp of almond flour (optional)

Goan Egg curry

  This hot fiery egg curry can be made in a jiffy... and promises great taste too!!

Ingredients required

To made into masala paste

• 1/2 cup grated coconut
• 5-6 red chillies
• 1 tsp whole dhanya
• 1 tsp whole peppercorn
• 7-8 garlic pods
• 1/2 tsp turmeric powder
• 1 tsp whole cumin seeds
• 2 tsp thick tamarind paste

Malvani khumb curry

      Malvani cuisine is followed by Konkan region of Maharashtra and Goa.  Name comes from Malvan, town in Sindhudurg district in Maharashtra.  Since this town being coastal, this cuisine dominates non-vegetarian food and especially sea food.  Using coconut liberally throughout their cuisine, malvani cuisine is known for its fiery curries.  Here I replaced khumb/mushroom with normally cooked chicken, mutton, prawn etc.  As mentioned earlier, my hubby is mushroom-freak and we have it atleast once a week, so went on for an new try.. and mushroom malvani curry did passs... :)

Ingredients required

For the marination masala

• 3-4 whole red chilly
• 1 tsp whole dhanya
• 1 Bay leaf
• 5-6 clove
• 2 green cardamon
• 1 black cardamon
• 1 tsp shahjeera
• 1/2 tsp dagad phool/stoneflower
• 1/2 tsp crushed nutmeg
• 1/2 tsp turmeric
• 1 tsp whole peppercorn