Sunday, 28 November 2010

GREEN PEAS FRY

Every time we visit one of the local restaurants we need to have GREEN PEAS FRY.  This restaurant we have been visiting for ages now and enjoy all the dishes but this is unique.   It is served and with drinks but, it is not written anywhere is it, that you have to drink alcohol to eat this, is it?
The other day   we ordered this dish for the second time I decided to make it.
INGREDIENTS:
250 grams fried peas (The ones you get in the readymade mixture purchased in the sweetmeats shop)
3 onions chopped fine
4 cloves garlic crushed fine
1 tomato chopped fine
2 tblspn oil
4-5 green chillies , chopped fine (adjust as per taste)
1 tsp red chilli powder
½ tsp garam Masala
½ tsp dry mango powder
Salt to taste
¼ tsp sugar
Chopped coriander
2 Roasted papad
METHOD:
1.        In a thick kadhai heat the oil . in the hot oil add the garlic and fry.
2.       When you get the fragrance of fried garlic add the onions, raise the flame stir quickly  the onions should be crunchy.
3.       Add all the dry Masalas salt sugar and stir.
4.       Next add the tomatoes, fried peas, green chillies.
5.       Transfer to serving plate,garnish with green coriander and crushed roasted papad.
6.       Serve immediately with wedges of lime.
Delicious!!!!!!

Wednesday, 17 November 2010

Chivda

Chivda
I was supposed to make chivda for Diwali, but Pappa sent some, so I kept aside the Pohe I had brought.  I had purchased the Pohe/beaten rice called Bhajke Pohe as for one the Rain God is still making his presence felt and secondly as I am not confident about the way the Patal pohe (the thin one) have to be roasted to get the beautiful crunch that chivda has.
So for 850 grms of bhajke pohe I used
½ cup oil
2 tsp of mustard
250 grms of ground nuts
150 grms of puthne
3 springs of curry leaves
7 green chillies cut fine
½ tsp I/turmeric
4 tsp of red chilli powder
2 tsp hing
As I had no lime I used a 1/8 tsp of citric acid crystals in ¼ cup of water but you could use juice of one lime
Salt

Method:
1.       In a kadhai heat oil to check if it is heated enough add 2-3 grains of mustard. If they start spluttering immediately add the rest.
2.       I added  the groundnuts next and stirred occasionally till they stated popping a little. Next the Puthne again stir till you get a lovely fragrance of the roasted/fried nuts. (You can add cashew nuts and dry coconut/chobra pieces also).
3.       In go the green chillies and curry leaves. After about ½ a minute add the haldi/turmeric, chilli powder and hing/asafoetida. Stir well.
4.       Add the lime juice. Be careful as the oil will splutter a lot. Once the spluttering stops switch off the gas and add the pohe, salt and sugar.

P.S. This is totally mild chivda. If you want it spicy add more green chillies,chilli powder.
Also use more sugar and lime juice to your taste

Friday, 12 November 2010

Eggless Oats Cookies



Egg-less oats cookies




This is a variation of this recipe where in I had promised myself that I will smuggle in a few oats and I did it. Not one person who tried them out, that includes my elder daughter's college mates.

Ingredients:

1 cup whole wheat flour

1 cup Bombay Rava, roasted

½  cup besan


1 cup oats, heat a little for ½ a minute in the microwave ground with 10 almonds

1 cup ghee

1 cup sugar


1tsp baking powder

3 tblsps curd   

 3 tsp cocoa powder

¼ tsp instant coffee

Method:


1.  Mix all the ingredients to form soft dough. This I did in the morning.
2.  Cover the bowl with the dough with a cling film and put in the fridge.
3.  In the evening pre heat the oven at 180°C.
 4. Line the microwave turn table with foil   make balls about the size of pedas ( I made 18 balls)

5. Decorate the cookie with cashew nut pieces. arrange on the turntable with the distance of about an inch
6. Bake them in the oven for 15 minutes or till golden brown.

I an sending this to Manjula's Kitchen or her Egg-less cookie contest.

  

Paratha

Paratha with Egg Chat
Paratha
As I said we had EGG CHAT and PARATHA today.

 For PARATHA today I used
2 cups grated bottle gourd/dudhi/ hala kumbalkai
1 tsp coriander/ dhane/ havija powder
2 tsps cumin/jeera/jeergi powder
1 tblspn sesame seeds/til/ yelu
½ tsp haldi/turmeric
1 tsp chilli powder
GRIND TOGETHER
2 green chillies
1 small tomato
1 small onion
Some coriander leaves
1 tblspn oil
4 cups whole wheat flour
Salt
Method:
Mix all the ingredients together.
Make small balls using a little dry flour roll out the ball to make a thick paratha about ¼ inch or even less.
Put on a heated tava and roast on both the sides till light brown on both the sides.

Serve hot with curds, boondi raita and tomato chutney or egg chat.

Egg Chat

Egg Chat And Paratha
We had EGG CHAT and PARATHA for lunch today. EGG CHAT was a last minute decision when I realised the curds that we normally have with paratha had not set.
To make EGG CHAT you will need:
6 hard boiled eggs
2 green chillies, chopped   
1 big onion, chopped fine
1 tsp tamarind chutney
1 tblspn dates chutney
I tblspn tomato ketchup
Coriander chopped
Method :
1.       Cut the boiled eggs in quarters (I make ½ of quarters).
2.       Mix all the ingredients thoroughly.
3.       Serve as a snack or accompaniment.



Sunday, 7 November 2010

Coconut Barfi/Khobri Vadi/Khobre Cha Vadaya


This is again my mother's recipe. It never fails and tastes very good..


Ingredients:
1-cup coconut (grated)
 3/4 cup sugar
¼ cup cream
¼ cup milk
Elichi powder
Raisin
Cashew nuts
Method:
1. Mix coconut, sugar, cream milk raisin and cashew nuts in a thick-bottomed pan and keep aside for some time.
2. Grease a dish and the bottom of a bowl. Keep aside.
3. Now put the pan with the coconut on low flame and cook stirring constantly.
4. When the mixture is done the whole thing starts to form a lump in the pan, also the upper portion starts to dry up. Now add elichi powder.
5. Now transfer the mixture to the greased dish and with a greased bowl press the mixture to form a thin layer.
6. Cool a bit then cut into cubes/diamonds Cut into & cool.

Lime Pickle/ Limba che lonche/ Limbikai Upinkai

Spicy Lime Pickle
Of all the pickles that abound the planet earth LIME PICKLE is my favourite.
Both Mom and Mom- in –law made lovely pickle. My mouth waters at the thought, all my efforts to make pickle like them ended with the lime giving up, frustrated with me.
So life continued with store brought pickles.
 They were nice but not like what I remembered.
 I had the recipe to make the pickle but not on the job experience. This is where my neighbour a sweet old lady came into picture. She told me the trick is to stir the pickle with a dry spoon everyday. I quote her ," Chamcha firaw, khalce war and war the khalei kar" !  Which litrelly tanslates as stir it thoroughly.
Here are the ingredients:
25 lime, washed dried and quartered
¾ cup salt
I tsp heaped haldi/turmeric
10 grms hing/asafoetida
1   cup sugar (about 200 grams)
1 cup chilli powder( I use a mixture of 1/2 Kashmiri chilli powder and Badgi Cchilli powder)
You will also need a dry jar sterilised.
Method:
1.        Mix the cut pieces of lime with salt.
2.       Put in the dry bottle and close the lid tight.
3.       Stir the mixture with a dry spoon everyday for 8 days. Inhale the beautiful fragrance everyday when you open the bottle. If it smells good you are on the right track.
4.       On the 8th day mix, in a big kadhi mix the sugar with a tblspn of water and heat to soft ball stage.
5.       Remove from heat. Add the hing/asafoetida powder, haldi/turmeric and chilli powder. Mix a little and add the lime pieces from the bottle.
6.       Mix well till all the chilli powder is evenly spread in the entire mixture.
7.       Return to the bottle.
8.       Stir again and serve after 8 days.

P.S. If you lime yours sweet and spicy increase the sugar by 1/2 cup and reduce chilli powder by 1/4 cup



Friday, 5 November 2010

Narkasur

Today is Narak Chaturdashi, the day the demon Narkasur is killed by Lord Krishna.  
Here in Goa we have effigies of Narkasur almost everywhere. This is something I have not seen in Maharashtra or Karnataka so I feel it is uniquely Goan culture.
The process of building… nay making of Narkasur is very fascinating. 
First you start off with some hay and sacks wrapped on   scrap iron skeleton.  Next   papier-mache the skin and spray paint him.    Early in the evening you see Narkasur flaunting his body and jewellery sans the head which is fixed later at dusk.  Some music and lights and the show is on.



A chariot readied waiting for its Krishna 







There are Narkasur competitions and after food people make it a point visit as many as possible, as     unfortunately these Narkasur are burnt at dawn signifying the victory of GOOD OVER EVIL!!


Happy Diwali

Tuesday, 2 November 2010

Moulded Chocolate

With Diwali round the corner I wanted to make some sweets. I was swamped with offers to help make CHOCOLATE.
How could I refuse in the face of all the four girls in the building asking for them?
So MOULDED CHOCOLATE it was.
I use one bar of 500 grams milk chocolate and 500 grams of bitter chocolate.
For the double boiler, I generally use my old milk cooker without the whistle (between you and me I have lost the whistle).

Melted Chocolate!!




Melt the chocolate on low flame and when it is melted and all gooey transfer into plastic moulds. You can add nuts, raisins, rice balls  at this stage. Fill the mould to half the level add the nuts etc and fill up the mould. Be sure to tap the moulds once or twice to get rid of air pockets,






In to the moulds

Transfer to the freezer for 10 minutes and unmould.

Wrap them in colourful foil.

The Chocolate 

Spicy Shankar Pali

Diwali is the time I try to remember old recipes that my mother-in – law and mother used to make.

Generally, if I find the recipe scribbled it is cryptic. Something that is easy to follow, when I am writing it down but rarely when I am executing the recipe. Today since I was home I decided to make SHANKAR PALI not the sweet kind but the spicy one.

AsI did not want go through my notes I decided to follow the,"Mad Scientist "tradition and improvise as I went by.

Ingredients:
1 cup maida, sieved
½ tsp pepper powder, freshly ground
¼ tsp ajwain (optional)
¼ tsp jeera
Salt to taste
1 ½ tblspn hot oil
Water to make stiff dough
Oil for frying

Method:
1. In the maida add all the dry ingredients and mix well.
2. Make a well in the centre of the flour pile and add hot oil. The flour should sizzle a bit when you add the oil.
3. Use a spoon and cover the oil. After about a minute rub the oil in the flour.
4. Use water and make stiff dough.
5. Divide the dough into 3 balls and roll out into a thick chapatti.
6. Using a sharp knife cut small diamonds.
7. Deep fry till light golden.
8. Store in an airtight container.
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