Mangalorean curry

Mangalorean curry is a spicy curry that has a strong coconut base with tamarind flavour along with other spices.  This curry is prepared usually with chicken or with  vegetables

Ingredients required

For the masala paste

• Half cup of sauted onions
• One cup of grated coconut(Which is later sauted along with garlic pods)
• 6-7 garlic pods
• 4-5 tiny pieces of tamarind
• 5-6 dry chilly
• 1 tsp of whole dhanya
• 1 tsp of whole jeera
• 1/2 tsp of peppercorn
• Half tsp of methi seeds/venthayam

To temper

• 3 tsp oil
• 1/2 tsp rai/ mustard seeds
• 1/2 tsp jeera
• 1/4 tsp methi/venthayam
• 1/4 tsp peppercorn
• 1/4 tsp dhanya
• 6-7 curry leaves
• 2-3 green chillies, slit lengthwise

Other

• 1/2 cup of finely chopped onions
• 1/2 cup of mixed vegetables like carrot, cauliflower, potato, green peas
• 1 tsp salt
• 1/2 cup of boiled double beans (optional)

Method

As given in pic below, first dry roast coconut with garlic.  Then,  onions  (sauted alone).  Also all dry spices , cool them separately, blend them together.  This forms the basic masala for mangalorean curry, keep them aside

In a kadaai, heat oil and add ingredients for temper one by one.  Later, add chopped onions.

Now, throw in salt and vegetables, double beans.  

Add in blended masala, cook till vegetables are done.  Serve hot with rice

choclaty sandhesh

Sandesh is bengali sweet whereby panner is kneaded with powdered sugar and cardamon powder, here i made by choclatty simple version.  Just follow simple steps and relish ur taste buds...

Ingredients required

• Home-made paneer (Panner made from one litre milk)
• Dairy milk choclate bar one numbered
• Pinch of butter
• 3 tsp of powdered sugar
• Pinch of cardamon powder

Method

In a bowl knead paneer, sugar and cardamon powder into a fine dough, keep aside

In a double-boiler set, melt dairy milk choclate with a pinch of butter.  Below given is double boiler setup in stove.

In oil greased hands, shape or mould kneaded dough into small vessels with deeper hole.

Like this......

Meantime, take the melted choclate, whip it nicely and add in paneer vessel, top it with nuts or cherries your wish.  I just topped with remaining crumbled paneer.  Refrigerate this for 5 minutes and serve chilled

OOOPSS ONE SANDESH BROKE OUT :)

So heavenly in taste, choclate sandesh is a must try!!!!

Gobi aur oats ki tikki

  Yes, this recipe is unlikely fusion of gobi and oats. Hyderabad is blooming with lots and lots of gobi nowadays....so just thought of doin  this gobi-oats combo and happily the result came good...so, off to recipe

Ingredients required

To make masala paste

• 4-5 tsp of quaker oats (which is roasted till they turn slight brown colour)
• 6-7 garlic pods
• 1 tsp of whole jeera, roasted
• 1 tsp of peppercorns

other

• 2 tsp of hung curd
• 4 tsp of finely chopped methi leaves/venthiya keera
• 1 tsp tandoori masala
• 2 tsp of oil
• 1 tsp of salt
• One cup of chopped cauliflower florets
• 1/4 cup of chopped capsicum

Method

Blend all ingredients given under masala section, keep aside.  In a large vessel, combine blended masala, methi leaves, hung curd, tandoori masala, salt along with oil.  Mix this well and add this to cauliflower and capsicum pieces.  Marinate for four to five hours 

You can cook this in either way,,, tawa roast the marinated gobi or bake them in oven till done.  Serve with onion and lemon slices.

Isn't it looking great?? Tasted nice too...

Phool makhana curry

Phool makhana or popped lotus seeds can be found in many supermarkets under spice section.  People use the same in curries, kheer or having them as such (with spices) like pop corn.  These phool makhana are quite nutritious and are used extensively in chinese cuisine who beleive them to 'clear heat', nutritious and thus  has the ability to restore perfect health to our body. The other dishes using phool makhana is  phool makhana kheer and roasted phool makhana. This is what phool makhana looks like

And our fabulous end product is 

Ingredients required

• One cup of phool makhana
• 3 tsp oil
• Half tsp whole jeera
• 4-5 green chillies, slit lengthwise
• 4-5 mint leaves
• Half cup finely chopped onions
• Half tsp turmeric/haldi
• 1 tsp Everest Kitchen king masala
• 1 tsp garam masala
• 1 tsp ginger-garlic paste
• 1/2 tsp salt
• 1 cup tomato puree
• 3 tsp almond paste/cashew paste
• 2 tsp finely chopped coriander leaves, to garnish

Method

In a kadaai, roast phool makhana till they turn brown, keep them aside.  Care should be taken while roasting, do not burn them

In another kadaai, heat oil, add jeera, green chilly and mint leaves.  Stir them

Throw in onion and cook till they turn brown

Add in ginger-garlic paste and all spice powders.  Sprinkle water and cook till oil leaves the sides of mixture

Add in tomato puree and almond paste.  Cook in simmer flame for about ten minutes..Lastly add browned phool makhana and simmer flame for ten more minutes.  Serve hot with rice/phulkas 

Isn't this creamy sauce wonderful??

Ginger tea

  Ginger tea, which is soo good on winter days shares a lot of medicinal properties...

• They are used as an excellant cure against cold, sore throat etc (which forms characteristic feature of winter season)
• Helps in increased digestion and curing stomach upset
• Breaksdown unwanted cholestrol, thereby maintaining shape
• Lastly, also  helps in building up our immune system

    Ginger tea is prepared by heating one cup of water on tea pan and adding 5-6 thin slices of ginger, and simmering the flame till water infuses ginger content very well and reduces to half.  Later take them off the stove and filter to tea cup.  Now add half tsp lime juice and half tsp honey.  Sit back and enjoy!!!!