Sunday, 30 June 2013

Yammi Crackers

This appetizer requires very little time to assemble and it tastes even better.





Ingrediets:
Crackers or Monaco biscuits- 10

For the Toppings-
  • Boiled potato- 1 medium size
  • Garlic, minces- ½ tsp
  • Cream or milk- 1 tbsp
  • Black pepper powder- ½ tsp or to taste
  • French mustered sauce- ¼ tsp (optional)
  • Tomato- 1 med. size
  • Capsicum- ½
  • Chili Flex to taste
  • Tomato ketchup- as required
  • Grated cheese- as required
  • Salt to taste

Method:
  • Mash potato, add cream or milk, garlic, mustard sauce, black pepper, some grated cheese and salt. Mix and mash them well.
  • Remove pulp of tomato and cut into small pieces. Remove seeds, ribs of capsicum and dice. 
  • Arrange the biscuits/crackers on a plate. Place potato mash on biscuit. Spread some tomato ketchup on it. Keep some pieces of capsicum and tomato. Spread grated cheese on it and sprinkle chili flex and pepper.
  • Serve with cold drinks or any other juice. 
  • You can do many variations with this. Use different types of vegetables and fruits, sprouted beans, olives, onion.

Tuesday, 25 June 2013

Corn Fritters (Maka Pakoda)

Enjoy this hot corn fritters in a rainy days!! Corns also available huge in the monsoon



Ingredients:
  • Corn kernels-1 cup
  • Chopped onion-  ½ cup
  • Gram or Chickpeas flour (Besan)- ¼ cup
  • Rice flour-2 tsp
  • Ginger- 1 inch
  • Green Chilies, - 3 to 4
  • Cumin powder-1 tsp
  • Coriander powder- 1 tsp
  • Turmeric Powder : ½ tsp
  • Asafetida (hing)- ½ tsp
  • Red Chili Powder : ½ tsp
  • Chopped Fresh coriander - ½ cup
  • Salt to taste
  • Oil for deep frying

Method :
Grind the corn kernels, green chillies, ginger without water or very less water. Use food processor for better result.

Combine the ground corn, chopped onion, besan, rice flour, salt, above all spices and coriander in a mixing bowl. Add little water if required.

Take a small portion of this mixture and drop them into the hot oil. Put the mixture in batches (don’t put all at once).

Deep fry till fritters become golden brown and drain excess oil-using tissues.

Serve hot with tomato ketchup or spicy chutney.


मक्याची भजी

साहित्य :
  • मक्याचे दाणे - १ कप 
  • कापलेला कांदा - १/२ कप 
  • बेसन १/४ कप 
  • तांदुळाचे पीठ- २ टीस्पून 
  • आलं - १ इंचाचा तुकडा 
  • मिरच्या- ३ ते ४ 
  • जिरे पूड- १  टीस्पून 
  • धणे  पूड- १  टीस्पून 
  • हळद- १/२  टीस्पून 
  • हिंग- १/२  टीस्पून 
  • चिरलेली कोथिंबीर - १/४ कप 
  • मीठ चवीनुसार 
  • तेल- तळण्यासाठी आवश्यकतेनुसार 

कृती:
  • मक्याचे दाणे , मिरची आणि आल मिक्सरमध्ये पाणी न घालता भरड वाटा. फूड प्रोसेसर वापरलात तर छान भरड निघेल. 
  • वाटलेल्या मिश्रणात कांदा, कोथिंबीर, वरील सर्व मसाले, बेसन,तांदुळाचे पीठ, मीठ आणि आवश्यकतेनुसार थोडे पाणी टाकून सर्व एकत्र करा. 
  • नेहमीप्रमाणे सर्व भज्या तळुन घ्या. गरमागरम टोमाटो केचप किंवा कुठल्याही चटणीसोबत वाढा. पावसाळ्याची मजा लुटा. 

Friday, 21 June 2013

Gulbahar Rasgulla (Rose Rasgulla)

A sweet and beautiful treat for your sweetheart .......



ही पाककृती वाचा मराठीतून.....इथे क्लिक करा. 

Ingredients:

  • Low fat cow milk - 1 lit 
  • White Vinegar - 2 tbsp 
  • Water - 3 cups 
  • Sugar - 1 ½ cup
  • Rose essence- ½ tsp
  • Raspberry red food colour - 1 small pinch
  • Gulkand (rose petals preserve) - 2 to 3 tsp
  • Rose petals for garnishing

Method:
Boil the milk on simmer. While boiling, add the vinegar and stir it.
Your milk will start to curdle and chena will be formed after few minutes.
Lay a muslin cloth on strainer and pour this curdle milk. Now tied the two ends of the muslin cloth tightly and let it drain all the excess water, keep on strainer for at least 15 minutes .

Take out the chena from the cloth, add food color. Chena will turn into lovely pink color immediately.
Now mash the chena using your palm in big thali till it’s very smooth and creamy and has absolutely no lumps.
Now divide the chena into equal parts. Make also small balls of gulkand.


Take a part of chena, make ball. Make a depression with your finger in each ball and press in a small gulkand ball. With your palm give them nice and even ball shape. Make all rasgullas this way.



The balls should have no cracks otherwise it may break off during boiling. It makes about 15 pieces of rasgulla of equal sizes.
Add sugar and rose essence in water and boil. When water boils, add the prepared balls in this syrup, boil for 5 minutes on high flame. Rasgulls must float in water. Then cover and boil for 5 minutes on high flame.
Your Rasgulla is ready.



Now remove the lid of pan and let them cool.
Garnish with rose petals and serve them chilled.

This is cooling summer time sweet treat will be loved by your beloveds!
According to Ayurveda, gulkand is helpful to keeping body cool. It can be used effectively in bleeding through the nose which occurs in some children during summer.
Thus my “gulbahar rasgullas” are very effective in summer……to beat the heat in healthy and tasty way.


Tips:

  • Keep one thing in mind that these ball will be double in size after boiling in sugar syrup.So prepare the balls in that respect.
  • Remeber the mashing chena is the most important step of making rasgulla because the quality of this sweet depends on its smoothness, sponginess. 
  • In the exact quantity mentioned. The syrup should not be thick and will be on the thinner side. This is very important.
  • As the rasgullas will be almost double in size after boiling, choose a boiling pan of a deep and big size so that after increased in size they can easily play around in the sugar syrup.






Saturday, 15 June 2013

Bharangichi Bhaji (Spicy Clerodendrum Serratum Stir-fry)

Clerodendrum Serratum (Bharangi) is a wild vegetable. This is available only in Monsoon. According to Ayurveda it is one of the best anti inflammatory herb.It is very beneficial in digestive disorders and effectively used in loss of appetite, indigestion, anorexia and intestinal gas.
So we have to eat this vegetable at-least once in a year, here is recipe:


Ingredients:
  • Bharangi leaves, roughly chopped - around 2 cups
  • Dried Val beans or Pavata beans- ¼ cup
  • Onion, chopped- 1 med. size
  • Garlic, bruised- 6 to 8 cloves
  • Turmeric powder – ½ tsp
  • Asafetida (Hing)- ¼ tsp
  • Homemade masala or Red chili powder –2 tsp 
  • Veg. oil- 3 to 5 tbsp
  • Salt to taste
  • Scraped fresh coconut- 2 tbsp for garnishing (optional)

Method:
Wash dried val beans. Soak in water for  overnight or at least 6 hours. Drain them.
Wash properly bharangi leaves.



Chopped roughly. Combine chopped bharangi, soaked beans and required water. Cook in pressure cooker. Take 3 to 4 whistles. Squeeze it.  Don't discard all water, keep little water.


Heat oil in a  pan & add onion & garlic, sauté till translucent  Add turmeric, hing and masala powder. Sauté for a minute. Add boiled leaves and beans. 

Sauté for 2-3 minutes on simmer. Add salt & mix well. Cover & cook for 2 minutes on simmer. Stir occasionally.
Garnish with scrapped coconut. Serve hot with rice or bhakri/roti.

You can use small red lobia instead of val beans.

Second method :
Wash properly bharangi leaves. Chopped roughly and boil them.
Heat oil in a  pan, Add pieces of 4 dry red chilies, onion & garlic, sauté till translucent.  
Add turmeric, hing and  . 
Sauté for a minute. Add boiled leaves and salt & mix well. Cover & cook for 3-4 minutes on simmer.

Thursday, 13 June 2013

Chunda (Hot, Sweet N Sour Mango Pickle)

Chunda are a staple in the northwestern state of India (Gujarat). Popular with combination of Methi Thepla.
This pickle can also be used as a spread for your bread/sandwich Or a dip with your chips. 





ही पाककृती वाचा मराठीतून .....इथे क्लिक करा.


Ingredients:


  • Raw Mango- 1 kg (approx 2 cups in grated form)
  • Sugar- approx 4 cups (may be needs less than or more than, depends upon sourness of mango) 
  • Red chili powder- 8 tsp
  • Roasted cumin crush- 2 tsp
  • Salt- 2 tbsp or to taste

Method:

  • Wash and wipe the raw mangoes. Peel the skin and grate them.  
  • Combine grated raw mango and sugar in big bowl. (Do not add sugar at a time, may be needs less than or more than, depends upon sourness of mango. Taste little, then add slowly. You can add sugar after 2-3 days after tasting.) Mix well. 
  • Pour this mixture in a dry and clean glass jar. (You can keep this bowl also.) Cover with muslin or thin cotton cloth. 
  • Keep in strong sun for 8 to 10 days.
  • Everyday stir well this before keeps in sun.
  • When sugar dissolves and  the mixture turns sticky, add chili powder, cumin crush and salt. Mix well.
  • Now keep only for one day in a sun. Chunda is ready now.
  • Serve with any paratha, puri or roti. You can add this in fasting menu.
  • Keep this jar in a dry place. Do not touch with wet hand or spoon.
  • You may keep this in refrigerator also.

Tips:
  • Don't rub a salt on grated  raw mango and don't squeeze the water. Because chunda become very dry.
  • Don't keep chunda in a sun more than one day after mixed chili powder, thus chunda become blackish.
  • Do this chunda in mid of April. The sun is really strong that time. 



Wednesday, 12 June 2013

Egg Dosa/Ghavana ( Savory Egg Pancake )

Crispy and delicious Maharashtrian style egg dosa/ghavana is a perfect breakfast.



Ingredients:
  • Eggs- 2
  • Rice flour- 1 cup
  • Ginger-garlic paste- 2 tsp
  • Green chili, crushed or minced- 1 tsp or as you personal choice
  • Turmeric powder- 1 tsp
  • Chopped coriander- ¼ cup
  • Finely chopped tomato- ¼ cup
  • Finely chopped onion- ½ cup
  • Salt & pepper to taste
  • water- around ¾ cup
  • Oil as required

Method:
Combine eggs, rice flour, ginger-garlic paste, green chili crush, turmeric powder. Also add chopped onion, tomato & coriander, salt & pepper to taste. Mix and mash nicely with hand. (You can chop tomato, onion etc in food processor. Result is better.)



Mix well, add required water to adjust consistency of batter. The batter should be little thin than dosa batter.


Heat a nonstick dosa-pan.
Once pan is hot, drizzle or spray few drops of oil.
Making method is apart from dosa. Pour the batter circular, side of pan to middle of pan. (Refer the instant dosa/ghavane recipe). Dosa should be thin.
Cover and cook for 2-3 minutes.

Flip to the other side and cook for 2-3 minutes.
Serve hot with tomato ketchup.
It is also very good with prawns or chicken curry.

अंड्याचे घावन/ डोसा 

साहित्य:
  • अंडी-२
  • तांदुळाचे पीठ- १ कप
  • बारीक चिरलेला कांदा- १/२ कप
  • बारीक चिरलेला टोमाटो - १/४ कप
  • बारीक चिरलेली कोथिम्बिर- १/४ कप
  • आल-लसुन पेस्ट- १ टीस्पून
  • हिरवी मिरची ठेचा- १ टीस्पून किंव्हा कमी-जास्त तुमच्या आवडीप्रमाणे
  • हळद- १ टीस्पून
  • हिंग- १/४ टीस्पून
  • पाणी- अंदाजे १ कप
  • मीठ आणि मिरपूड -चवीप्रमाणे
  • तेल- आवश्यतेनुसार
कृती:
  • कांदा आणि टोमाटो फूड प्रोसेसर मध्ये फिरवून घेतलत तर छान बारीक होईल आणि मिळून येईल.
  • एका बाउल मध्ये पाणी व तेल सोडून बाकी सर्व साहित्य एकत्र करा. पाणी लागेल तसे हळूहळू घाला.
  • व्यवस्थित फेटून घ्या. मिश्रण डोश्यासारख सरसरीत झाल पाहिजे. मिश्रण डोश्यापेक्षा थोडं पातळ चालेल. 
  • डोसा तवा गरम करून थोड तेल पसरवा. वाटीत मिश्रण घेऊन तव्याच्या कडेपासून मध्यापर्यंत ओता. जास्त जाडसर करू नका. झाकण ठेऊन १-२ मिनिटे शिजू द्या.
  • उलटून घ्या. छान सोनेरी रंगावर दोन्ही बाजूनी भाजून घ्या .
  • गरमागरम घावणे केचप बरोबर वाढा.
  • चिकन किंव्हा कोलंबीच्या करी सोबत पण छान लागतात .

Saturday, 8 June 2013

Kokani Style Mix Spices Powder /Kokani Mix Masala (Our Homemade Masala)

Kokani Mix Masala is multipurpose spice blend. It is a blend of Indian spices commonly used in both vegetarian as well as non-vegetarian recipes!
This is a very flavorful masala, the aroma is just too overwhelming.
This is the same masala powder recipe I have mentioned in my many previous posts....



If you have this masala powder in stock you can whip up some veg or non-veg curries quickly. You only need to add this masala powder and you don’t need to add any other masala powders. I never use store bought masala in any of my dishes. But sometimes I use “Goda Masala” in some veg dishes and “Garam masala” in non-veg dishes with this masala powder for special taste.

We make a big batch of this masala powder and if you store it well in air tight containers, it will last for full year without any problems. This masala is mostly made in summer. I always have enough stock of this with me and I get my share of this masala powder from my mother in law. Since she makes large quantities, she gives the cleaned and roasted spices to a mill to have it powdered. You can make this in small quantities and powder it in your mixer grinder at home. So here is how we make the masala powder at home.....

Our origin place is in Ratnagiri district in Maharashtra. Our masala is very similar to Malwani masala.
Every village has different recipe of masala. Even every family has their own version of masala.
So here is our family's secrete recipe. ;) This makes approx. 8 kg of the Masala Powder. if you want to make it in small quantity, I gave smallest quantity of this masala in the end of this post.

Ingredients:

  • Dry Sankeshwari Chili- 2 kg 
  • Dry Bedagi chili- 1 kg 
  • Dry Ghantoor (Moka/ Ghati/Pandi) chili- 2 kg 
  • Coriander seeds- ¼ kg 
  • Fennel seeds- ½ kg 
  • Whole dry Turmeric root (Halkund)- ¼ kg 
  • Mace (Javitri)- 200 gm 
  • Poppy seeds (Khaskhas)- 200 gm 
  • Cinnamon sticks- 200 gm 
  • Star anise- 200 gm 
  • Cobra saffron/ Cassia buds (Nagkeshar)- 200 gm 
  • Mustard seeds- 200 gm 
  • Black pepper corns- 150 gm 
  • Cloves- 120 gm 
  • Cumin seeds- 100 gm 
  • Caraway seeds (Shahi jeera)- 100 gm 
  • Bay leaf (Tej patta)- 50 gm 
  • Asafetida (Hing) cube– 50 gm 
  • Stone flower- 50 gm 
  • Sichuan pepper (Tirfal)- 50 gm 
  • Black cardamoms (Badi elayachi)- 200 gm 
  • Green cardamoms (Hari elayachi)- 10 gm 
  • Groundnut oil- very little... as required for roasting

Method:
Sun-dry all spices including chilies for 3 to 5 days.
Discard the steams of chilies. Clean all spices by straining, picking etc. Discard impurities and unwanted things if any.
Break the turmeric root and asafetida.
Heat little oil in a pan and roast every ingredient on low flame individually continue to roast till a nice aroma is given out.
We use big earthen wok (Khapar) for roasting. We roast on chulha. This is backyard activity. (Otherwise you cant bare spices's sharp aroma. Because our quantity is huge.) Special ladies do this task of masala making.

Cool and grind to a powder. Cool and store in airtight containers at dry and dark place.
Keep a small piece of hing (asafoetida) in the stored masala's container for long time fresh.




I gave here smallest quantity of this masala (approx. 800 gm) for your convenience. You may make this masala in 3-5 batches in your mixer-grinder. Rest of recipe as same above. 

  • Dry Sankeshwari Chili- 200 gm 
  • Dry Bedagi chili- 100 gm 
  • Dry Ghantoor (Moka/ Ghati/Pandi) chili- 200 gm 
  • Coriander seeds- 25 gm 
  • Fennel seeds- 50 gm 
  • Whole dry Turmeric root (Halkund)- 25 gm 
  • Mace (Javitri)- 20 gm 
  • Poppy seeds (Khaskhas)- 20 gm 
  • Cinnamon sticks- 20 gm 
  • Star anise- 20 gm 
  • Cobra saffron/ Cassia buds (Nagkeshar)- 20 gm 
  • Mustard seeds- 20 gm 
  • Black pepper corns- 15 gm 
  • Cloves- 12 gm 
  • Cumin seeds- 10 gm 
  • Caraway seeds (Shahi jeera)- 10 gm 
  • Bay leaf (Tej patta)- 5 gm 
  • Asafetida (Hing) – 5 gm 
  • Stone flower- 5 gm 
  • Sichuan pepper (Tirfal)- 5 gm 
  • Black cardamoms (Badi elayachi)- 20 gm 
  • Green cardamoms (Hari elayachi)- 1 gm or 2 pieces

Tip:
You want to make masala and you are living in Mumbai. Then I have one suggestion for you. 
You will get all spices ingredients at Khamakar lane (Ganesh galli), Lalbag. There are many shops selling spices. There are also masala mills. They do all things like picking, roasting and grinding. We will get readymade masala in our hands within 2-3 hours. But in season period, there is crowded. 

साहित्य:
  • संकेश्वरी मिरची- २ किलो
  • घंटूर/ घाटी/मोका/ पाण्डी मिरची- २ किलो
  • बेडगी/ब्याडगी मिरची- १ किलो 
  • धणे- २५० ग्रॅम
  • बडीशेप- ५०० ग्रॅम
  • हळकुंड - २५० ग्रॅम
  • जायपत्री - २०० ग्रॅम 
  • खसखस - २०० ग्रॅम
  • दालचिनी- २०० ग्रॅम
  • चक्री फुल / बाद्यान -  २०० ग्रॅम
  • नागकेशर-  २०० ग्रॅम
  • मोहरी/ राई-  २०० ग्रॅम
  • काळे मिरे- १५० ग्रॅम
  • लवंग- १२० ग्रॅम
  • जिरे- १०० ग्रॅम
  • शहा जिरे - १०० ग्रॅम
  • तमाल पत्र- ५० ग्रॅम
  • हिंग खडे - ५० ग्रॅम
  • दगड फुल- ५० ग्रॅम
  • तिरफळ / त्रिफळ- ५० ग्रॅम
  • मसाला वेलची- २०० ग्रॅम
  • हिरवी वेलची- १० ग्रॅम
  • शेंगदाणा तेल- थोडस जरुरीप्रमाणे (भाजताना कढईला मसाले चिकटू नये व मसाल्याचा रंग आणि वास खुलून यावा म्हणून जरासे तेल वापरायचे. मसाले तेलात तळायचे नाही आहेत.)    

कृती: 

  • कडक उन्हामध्ये मिरच्या ३-४ दिवस वाळवाव्यात. इतर सर्व मसाल्याचे पदार्थ सुद्धा १-२ दिवस उन्हात सुकवावे. (मिरच्या चांगल्या सुकुन कडक व्हायला पाहिजेत. मिरची हाताने तोडल्यास कटकन तुटली पाहिजे. मिरच्या कडकडीत सुकल्या असल्या की मसाला चांगला बारीक कुटला जातो आणि चाळल्यानंतर मागे उरणारा भुसा खुपच कमी निघतो.) 
  • मिरच्यांची देठ खुडा. मिरच्या व सर्व मसाले पाखडून, चाळून, निवडून स्वच्छ करा. काही घाण किंव्हा उपयोगी नसलेल्या गोष्टी काढून टाका. 
  • हळदकुंड, हिंग खडे वेगवेगळे कुटून त्यांचे बारीक तुकडे करुन वेगवेगळे ठेवा.
  • एका कढईत थोड थोड तेल घेऊन त्यात मसाल्याचे पदार्थ वेगवेगळे मंद आचेवर भाजून घ्या. करपू नका. (मसाल्याचे पदार्थ एकत्र करून भाजायचे नाहीत. प्रत्येक पदार्थाचा भाजण्यासाठी लागणारा वेळ वेगवेगळा असतो.)  
  • एका मिरचीचे दोन ते तिन तुकडे करा. काळजीपूर्वक न करपवता मिरच्या भाजा. मिरच्या काळ्या झाल्या तर मसाला पण काळपट होईल. (मिरच्या भाजताना तेलाचा उपयोग करत नाहीत पण मिरच्या सगळ्यात शेवटी भाजतात तेंव्हा तेल चिकटलेले असतेच.  कढईला मिरच्या चीकटण्याची भीती वाटत असेल तर मिरच्या टाकण्यापूर्वी कढईत जरासं तेल शिंपडून घ्या.) 
  • भाजलेले पदार्थ गार करण्यासाठी मोठ्या थाळ्यात किंव्हा पेपरवर पसरून ठेवा.   
  • मिरच्या आणि इतर सर्व साहित्य एकत्र मिसळुन थंड झाल्यावर डंकन/गिरणी/ चक्की मध्ये कुटुन/दळून आणावे. थोड्या प्रमाणात असेल तर मिक्सरमध्ये पण दळता येतो. (डंकनवर कुटले की रंग कायम राहतो आणि जास्त चांगली चव येते. पण चाळून झाल्यावर भुसा जास्त निघतो. चक्कीवर दळले की रंग फिका पडतो.)
  • मसाला कुटून/दळून आणल्यावर चाळा. (काही ठिकाणी गिरणीत चाळण्यासाठी बायका असतात. त्या मसाला चाळुन देतात.) चाळल्यावर मागे उरणारा भुसा/भरड माश्याचे कालवण करताना वाटणात वापरता येतो.     
  • चाळलेला मसाला हवाबंद डब्यात किंवा प्लास्टिकच्या पिशवीत घालून घट्ट झाकणाच्या डब्यात किंवा काचेच्या बरणीत ठेवा. लागेल तसा थोडा थोडा वापरायला काढावा. किंव्हा आपला रोजच्या वापरातला मसाल्याचा डब्बा ज्या आकाराचा आहे त्या मापाचा मसाला छोट्या छोट्या प्लास्टिकच्या पिशवीत घालून पिशव्या सील कराव्यात. जरुरी प्रमाणे एक-एक पिशवी वापरायला काढावी. मसाला काढताना ओला हात किंव्हा ओला चमचा वापरू नये.  
  • मसाल्याचा डबा नेहमी कोरड्या आणि अंधाऱ्या जागी ठेवावा. 
  • मसाल्याचा वास आणि ताजेपणा टिकून राहण्यासाठी त्यात हिंगाचे खडे टाकून ठेवावेत. 

Thursday, 6 June 2013

Malaysian Style Spicy Noodles


Ingredients:

Hakka noodles, boiled- 1 pack (200 gm)
Boiled soya chunks- 1 cup
Sesame oil or regular oil- 4 tbsp
Garlic cloves, minced- 4
Red fresh chilies, sliced- 2
Cabbage, half inch thick strips- 1 cup
Capsicum, julienne- ½ cup
Chili garlic sauce or red chili- garlic paste (or sambal oelek)- 2 to 3 tbsp
Fresh lime juice- 2 tbsp
Sweet bean sauce- 2 tbsp or jaggery syrup- 1 tsp
Soy sauce- 2 tbsp
Salt to taste


Method:

Heat oil in a pan over medium heat. Add garlic to pan; cook 30 seconds,
stirring constantly.
Add soya chunks, cabbage, capsicum, red chili slices and salt; cook 2-3
minutes, stirring frequently on high flame.
Combine remaining ingredients, stir well. Add noodles, toss to combine.
Reduce heat, and cook 3-4 minutes or until thoroughly heated. Serve
immediately.

Instead of soya chunks, you can use tofu, mushrooms, chicken or
shrimps.

In real dish, Malay used bok choy instead of cabbage and capsicum.

I adopted this recipe from My Recipes. com