Koftas

I had read in Praia’s Easy N Tasty Recipes here that she had used milk powder and used the paniyaram pan for making koftas. Now paniyaram pan is a new word for me so I googled and found that it meant the pan that we use to make what is called in Kannada as gundpangala or appe in Marathi.

I quite liked the idea and Priya is one of the most innovative cooks that I have had the good fortune of meeting. It stuck; I had to try t out.

Stir Fry Chapati

It is heartening to hear from you guys! Believe me the last few months I have really missed blogging and interacting with you all. Even my organising, cooking and presentation suffered everyday!

Bah am I getting sentimental? Not at all like me, so enough of sentimental rambling now getting down to the post that I have been planning for a long, very long time.

We have chapatti morning and evening, you can safely say that it is our staple food. So they are always some lying in the casserole, yes leftover. I generally convert them to phodni chi poli but the girls find ways to avoid eating it.

The other day I read in Tarla Dalal's newsletter about Chapati Masala Noodles I decided to try it and forgot in my morning rush what I had read. The only thing that I remembered was that the chapatti was cut in long strips, which I got hubby dear to make. The rest was a Chinese stir fry which the girls, their grand father and father loved.

I think one day I will make it the way it was intended!! Right now things are okay & I would rather not rock the boat!

Boiled Vegetables

This is my husband's favourite. I love it for it is no hassle at all.
Just toss in any fresh vegetable and steam them.
Here I have used a little butter flavoured with garlic, pepper and kala namak or rock salt along with cauliflower, broccoli, baby corn. peas, french beans  and carrots. The red is red capsicum which I added for a little colour.
You could use any vegetables of your choice.

Ambe che Satt or Mango Jam

Hi All!! I am back after a long long break!!   

I missed you all a lot !!

I know my reading list is miles long but slowly and surely I will read all of them. 

I have always loved mangoes in all shapes, forms and sizes ripe as well as raw!! so in the  last two months I have put on enough weight which I am finding a bit problematic especially when I am to discover that I do not fit in last years rain clothes!!:)

In Rome like Romans be so this time I decided to make "Ambe che Satt" or Mango Jam. A typical Goan preserve of mangoes.

Knowing my family's dislike for sweets I brought only two Mussara mangoes,  these are special kind of mango  available in Goa for jams. I also added one Alphonso as I could not resist it.

Ingredients:

3 mangoes pulp about 500grms

1 1/2 cup (katori) about   180 grms sugar

Method:

1.  Transfer the pulp of the mangoes in a thick bottomed pan. (I used the pressure pan).
2.  On low flame heat the mangoes. Stir constantly. Please be careful as the jam bubbles and splatters. The burns from the process are painful.
3.  When the pulp leaves the sides of the pan and becomes a bit translucent add the sugar and stir.
4.   Heat for about 4-5 minutes and switch off the gas. Let it cool a bit in the pan.
5.   Transfer to a steel container.

I am told that it lasts for about a year in out of the fridge but I am not taking any chances and hence it goes in the fridge.