Thursday, 31 July 2014

How to remove bad odor from oven?

Some times cooking odor (non-veg dishes, garlic etc.) may retain in the microwave oven. 
To remove this bad odor:

  • Put water (3/4 of bowl) in micro proof bowl. 
  • Add peel and juice of ½ lemon and 2-3 cloves. Microwave for 3-4 minutes. 
  • Allow to set in microwave oven for over night or 5-6 hours. 
  • The bad odor will totally gone. Wipe interior of oven with soft cloth.



Thursday, 24 July 2014

Sol Kadhi (Flavored Kokam-Coconut Milk Drink)

Solkadhi is a traditional digestive and tasty drink. It not only touches your tongue but your soul also thus Solkadhi is "SOUL KADHI" for us. You can call it flavored and spiced coconut milk.

Solkadhi is very popular in Konkan region. Solkadhi gives coolness to your stomach after heavy and spicy specially non-veg meal. It is a good appetizer cooler and also good for digestion. Another very good use of Kokum is it beats acidity. 



हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

  • Dried Kokum/ Aamsul / Sol- a handful/10 to 12 (or Kokum Concentrate/Agal- 6 tbsp)
  • Freshly Scrapped Coconut- 2 cups (from 1 large coconut)
  • Garlic cloves (lehsun)- 4
  • Green chillies- 1 to 2
  • Cumin seeds- 1 tsp
  • Salt salt- to taste
  • Hot water- approx. 3 cups
  • Fresh coriander, finely chopped- a handful


Method:

  • Soak the dried kokam petals in the hot water for min 30 minutes. 
  • Squeeze out the juice from it and strain the kokum water.You will get a thick pink colored juice.
  • Scrap coconut. Take only white part. Do not take bottom brown part.
  • Blend the scrapped coconut, cumin, garlic and green chilli with 1 cup of warm water.
  • Squeeze out the coconut milk with the help of a fine strainer. 
  • Repeat this process another 2 times. You will get approx 3 cups + coconut milk.
  • Mix the above kokum juice or kokum concentrate/agal and salt with the coconut milk. 
  • Add chopped coriander in it.
  • Chill it in the refrigerator for half to one hour and serve cold. 
  • Some people have solkadhi with steamed rice, but I like to drink it as it is.

Variations:

  • You may use readymade coconut milk.  But adjust the consistency by adding water. It's consistency like buttermilk. 
  • Use readymade sugarless Kokum Concentrate (Kokam Agal). It saves your time and also gives nice pink colour.
  • You can add half inch ginger piece for twist. But ginger is not using in original recipe.
  • It is best to use freshly made coconut milk than caned coconut milk. Use fresh coconut.
  • You can use rock salt instead of normal salt.
  • We have another recipe for "Kokam Curry/ Kokamache Sar", I'll give you latter.

Tuesday, 22 July 2014

Malwani Kombadi Rassa (Malwani Chicken Curry / Chicken Saguti)

Malwani Style Chicken Curry is not too much spicy but full of flavors. The taste of spices and blended really well with coconut.
This curry is the part very famous combo dish "Kombadi Vade". Literally translate to chicken curry and vade (multi-grains puri).





Ingredients:
  • Organic/desi chicken, washed and cubed- ½ kg (you may use regular broiler chicken) 
  • Turmeric powder- ½ tsp
  • Asafetida (Hing) - ¼ tsp
  • Onion, finely chopped- ¼ cup
  • Homemade Masala/ Malwani masala/ Sunday Masala- 5 to 6 tsp 
  • Bay leaf- 3
  • Oil- 4 tbsp
For green masala paste:-
  • Ginger- 2 inch piece
  • Garlic- 8 to 10 cloves
  • Green chillies- 1 or 2
  • Fresh coriander leaves- a handful or ¼ cup 
Mix all ingredients and grind with some water into fine paste.
For coconut paste:-
  • Oil- 2 tsp 
  • Chopped onion- ¼ cup
  • Fresh coconut, scraped or grated- ¼ cup
  • Dry coconut, grated- ¼ cup 
  • Poppy seeds (Khaskhas)- ¼ tsp
  • Black pepper corns- 6
  • Mace (Javitri)- 1 small
  • Coriander seeds- ½ tsp
  • Fennel seeds- ¼ tsp
  • Cloves- 3
  • Cinnamon stick- 1 inch piece
Heat oil in a pan, add all dry spices and chopped onion, saute for 2 minutes. Add grated coconut, saute until brown in color. Let this mixture cool, grind with some water into fine paste.


Method :
  • Marinate the chicken with masala, green masala paste, turmeric powder, hing and salt for minimum 30 minutes. 
  • Heat the oil in big pan or wok, add bay leafs and onion, saute till translucent. 
  • Add the marinated chicken and saute on high flame for 5 minutes. 
  • Add some water. Cover the wok with s.s. plate. Pour some water on a plate. Cook for 15-20 minutes on medium heat. 
  • Now add above mentioned coconut paste. Add some required water to adjust consistency of curry. Cover and cook on low to med heat for 30 to 45 minutes or till cooked. Stir occasionally. (Note this point: I used desi chicken here, it take more time to cook than broiler chicken.) 
  • Serve hot with rice, chapati, bhakari, amaboli or vade.


Notes:
  • Malwan is a place located in Kokan region of Maharashtra. It's a coastal area and its food has a strong influence of all the coastal staples including coconut and sea food. 
  • Malwani masala is easily available in the market. You can use aagari-koli masala. All masalas from Konkan region are quite similar in taste. But store bought masala can not give proper taste.
  • If you want thick curry, use ¼ cup extra coconut. You may use only dry or fresh coconut for this curry depends upon availability. 
  • You may add potato in this curry.


For recipe, click on the link- 
Vade: http://purvasfoodfunda.blogspot.in/2013/08/malwanii-vade-kombadi-vade-kokani-vade.html

मालवणी कोंबडी रस्सा/सागुती 
साहित्य:
  • गावठी कोंबडी - १/२ किलो (ब्रोइलर चिकन पण चालेल)
  • कांदा, चिरुन- १/४ कप 
  • हळद- १/२ टीस्पून 
  • हिंग- १/४ टीस्पून 
  • घरगुती मसाला किंव्हा मालवणी मसाला किंवा संडे मसाला - ५ ते ६ टीस्पून (आवडीनूसार कमी जास्त वापरा) 
  • तेल- ४ टे.स्पून 
  • तमालपत्र- ६
  • मीठ - चवीनुसार 
हिरवं वाटण-
  • आल- २ इंच 
  • लसुण- ८ ते १० पाकळ्या 
  • हिरवी मिरची- १ ते २
  • कोथिम्बिर- २ टेबलस्पून 
सर्व एकत्र करून थोड पाणी टाकून बारीक वाटून घ्या.

खोबऱ्याचे वाटण-
  • तेल- २ टीस्पून 
  • खवलेल ओल खोबर - १/४ कप 
  • किसलेले सुक खोबर-१/४ कप 
  • कांदा, चिरुन- १/४ कप 
  • लवंगा- ३
  • धणे- १/२ टीस्पून 
  • बडीशेप- १/४ टीस्पून 
  • खसखस- १/४ टीस्पून 
  • काळी मिरी- ६
  • जायपत्री- १ छोटी 
  • दालचिनी- २ इंचाचा तुकडा 
तेलावर सर्व खडे मसाले आणि कांदा टाकून १ मिनिट परतवा. त्यात खोबर टाकून खमंग भाजून घ्या. थंड झाल्यावर थोड पाणी टाकून बारीक वाटून घ्या.

कृती:

  • चिकन स्वच्छ धुउन आणि कापून घ्या. त्याला हळद, हिंग, मसाला, हिरवं वाटण आणि मीठ लाऊन व्यवस्थित चोळा. कमीतकमी अर्धा ते एक तास मुरत ठेवा.
  • कढई मध्ये तेल गरम करुन त्यात कांदा आणि तमाल पत्र टाका व कांदा गुलाबी होइस तो पर्यंत परता.
  • आता चिकन घालुन चांगले ५ मिनिटे मोठ्या आचेवर खमंग परता.
  • त्यात जरुरीप्रमाणे पाणी घाला. झाकणावर पाणी ठेऊन मध्यम आचेवर १५- २० मिनिटे शिजू द्या.
  • मग वाटण टाकून व्यवस्थित हलून घ्या. ३० ते ४५ मिनिट मंद आचेवर झाकण लाऊन शिजवुन घ्या.
  • मधेमधे हलवत रहा. जरुरीनुसार गरम पाणी टाका. झाकानावरचे टाकले तरी चालेल. चव घेऊन मिठाचे प्रमाण पहा. (पण लक्ष्यात ठेवा, नेहमीच्या चिकनपेक्षा गावठी कोंबडी शिजायला जास्त वेळ लागतो. )
  • गरमागरम रस्सा वडेआंबोळी किंव्हा भातासोबत वाढा. 



टीपा :
  • रस्सा घट्ट हवा असेल तर खोबऱ्याचे प्रमाण वाढवले तरी चालेल पण त्या प्रमाणात थोडा मसालाही वाढवायला लागेल. 
  • नुसते ओले किंव्हा नुसते सुके खोबरे घेतले तरी चालते पण दोन्ही घेतल्यामुळे रस्सा चवीला चांगला लागतो. 
  • मालवणी मसाला बाजारात उपलब्द्ध आहे. अगदी आगरी-कोळी मसाला वापरला तरी चालेल. कोकणातले हे मसाले थोड्याफार फरकाने चवीला सारखेच असतात. मात्र घरगुती मसाले पदार्थाला जी चव देतात ते विकतचे मसाले देऊ शकत नाहीत.  
  • आमचे मुळगाव रत्नागिरी जिल्ह्यातील असल्यामुळे माझा घरगुती मसाला हा मालवणी मासाल्यासारखाच आहे. नक्की वापरून पहा. 

Thursday, 17 July 2014

Magic Corns

This is surprising and tasty dish for kid's party. It’s crisp outside and tender inside.




Ingredients: 
  • Corn kernels, boiled- ½ cup 
  • Potato, boiled- 1 med. 
  • Paneer, grated- ¼ cup 
  • Chilli-ginger-garlic crush- 2 tsp 
  • Oregano- 1 tsp 
  • Chilli flex- 1 tsp 
  • Salt and pepper- to taste 
  • Fresh breadcrumbs of 2 slices 
  • Corn flour- 2 tsp 
  • Fine Sago (chota sabudana)- 1 cup 
  • Yellow food colour- 1 pinch 
  • Oil- for frying


Method:
  • Add food colour in 1 cup of water, soak sabudana in this water for 15-20 min. Drain and keep aside.
  • Mash or grate potato. 
  • Crush corns in food processor without water.
  • Combine crushed corns, mashed potato, grated paneer, chilli-ginger-garlic crush, oregano, chilli flex, salt, pepper, bread crumbs, corn flour in the bowl. Mix well and knead.
  • Divide into small portions. Roll and give shape of corn. 
  • Spread sabudana in the plate, roll corn cutlet on sabudana. Make sure the sabudana stick well to those cutlets. 
  • Deep fry them, take out on tissue paper. 
  • Prick toothpick. 
  • Serve hot with tomato ketchup.

Wednesday, 16 July 2014

Chicken Kathi Roll

This delicious dish is easily put together and easier to eat. It originated in Kolkatta but popular in all over India. 



Ingredients:

For Chicken: 
Boneless chicken, diced into small cubes- 200 gm
Ginger-garlic paste- 2 tsp
Red chilli powder or paste- 1 tsp or as per your like
Turmeric powder-  ½ tsp
Cumin powder- ½ tsp
Chaat masala- ½ tsp
Salt- to taste
Oil for frying- 2 tbsp

For Salad:
Onion, sliced- 1
Carrot, julienne-   1
Capsicum,julienne-  ½
Fresh coriander leaves, chopped-2 tbsp
Salt and pepper- to taste

For Serving:
Refined flour (maida) roti or tortilla or chapati- 4
Mint chutney- as required




Method:
Marinate chicken cubes in ginger-garlic paste, turmeric powder,  red chilli paste or powder and salt for minimum an hour.
Heat oil in a pan and sauté chicken cubes till done. Add cumin powder, chaat masala.


Mix together all ingredients of salad ........

To make kathi rolls, put one teaspoon of oil on a tawa and lightly heat the rotis. Apply a tablespoon of green chutney on each roti with , place some pieces of cooked chicken.

Spread a spoonful of salad on the roti and sprinkle chaat masala.
Roll the roti tightly over the stuffing and serve.

Monday, 14 July 2014

Khoya Modak

Make these quick, easy and delicious Khoya Modaks and make happy to Ganpati bappa and your family.




Ingredients:

  • Crumbed or grated khoya (mava/khava)- 1 cup 
  • Sugar- ½ to ¾ cup 
  • Mix dryfruits, crushed- 2 tbsp (optional) 
  • Cardamom (elaichi) powder- ½ tsp 
  • Desi ghee (for grease the modak moulds)- as required 

Method:
  • Combine the khoya and sugar in a heavy bottomed pan and cook on a low flame, stirring continuously till the sugar dissolves and the khoya starts melt. 
  • Stir continuously till the mixture thickens and begins to leave the sides of the pan. After 15-20 minutes, moisture has completely evaporated. 
  • Remove from the flame, add the cardamom powder and mix well. Allow it to cool. 
  • Shape into even sized rounds and give the shape of modak using a modak mould.

खव्याचे मोदक


साहित्य :
  • खवा/मावा - १ कप 
  • बारीक साखर- १/२ ते ३/४ कप 
  • वेलची पूड- १/२ टीस्पुन 
  • साजूक तूप- मोदकाच्या मोल्डला लावण्यासाठी  

कृती :

  • खवा मळून घेवून त्यात साखर मिसळावी .
  • जाड बुडाचे पातेले किंव्हा नॉन-स्टिक प्यान घेवून त्यात खवा घालून मंद गॅस वर ढवळत राहावे. साखर पूर्ण विरघळेल आणि खवा पातळ होऊ लागेल.  
  • मधून मधून गोळी होत आली का पहावी, गोळी करताना मावा बोटाला चिकटता कामा नये. गोळी झाली कि गॅस बंद करून पातेले खाली उतरावे. 
  • वेलची पूड घालावी व नीट मिक्स करावे.  
  • मावा थंड होवू दयावा.
  • छोटे मोदकाचे मोल्ड बाजारात मिळतात. त्यात थोडेसे तूप लावून खवा दाबून भरावा. 
  • अश्या प्रकारे सर्व मोदक करून घ्यावेत.    

Friday, 11 July 2014

Dried Prawns, Jackfruit seeds, Brinjal & Potato Thick Curry

My favorite  Kokani dried pranwns curry........ it's really delicious. 

Ingredients:

Method:
  • Torn dried prawns into small pieces. Wash properly & soak in regular temperature of water for 15 minutes & then squeeze them.
  • Peel potatoes and cut into 1 inch pieces. Cut brinjal into 1.5 inch pieces approx. Cut into half or bruise and peel  jackfruit seeds. Chop onion finely.
  • Heat 3 tbsp of oil in a small pressure pan. Add onion & sauté till it turn dark brown (not burnt). 
  • Add hing, turmeric powder & sauté for few seconds. 
  • Add masala powder, ginger-galic paste and coconut paste. Sauté till oil come out from masala. 
  • Add Soaked & squeezed dried prawns. Sauté for 1-2 minutes in masala. Add jackfruit seeds, brinjal, potato, salt & kokam. 
  • Add some water to adjust consistency as per personal choice. But remember it’s thick curry. Mix well and pressure cook till 3-4 whistles are given out.
  • Garnish with coriander. Serve hot with chapati or bhakari.



Sunday, 6 July 2014

Mushroom Burger

A delicious treat for mushroom lovers........ easy to make and pleasure to grab.  



ही पाककृती वाचा मराठीतून … इथे क्लिक करा. 




Ingredients:

For Burger Patty:
  • Mushrooms, chopped- 200 gm or 2 cups
  • Onion, finely chopped- ½ cup
  • Capsicum- ½ cup
  • Ginger garlic paste- 2 tsp
  • Red chilli powder- 1 tsp
  • Mix herbs- 1 tsp
  • Hot sauce- ½ tsp
  • Worcestershire sauce- ½ tsp (optional)
  • Black pepper powder- 1 tsp
  • Salt- to taste
  • Fresh breadcrumbs- from 2 bread slices (cut into pieces and crumble in a grinder.) 
  • Salt to taste
  • Corn flakes, crushed- ½ cup
  • Cornflour slurry- 2 tbsp of cornflour + 2 tbsp of water
  • Butter or olive oil- as required
For Serving:

  • Burger buns- 4
  • Burger sauce- as required (For recipe, click here.)
  • Butter- as required
  • Cheese slices- 4
  • Lettuce leaves- 4
  • Tomato slices- 4
  • Onion round slices- 4 (optional)
  • Tomato ketchup
  • Potato chips or french fries



Method:

For Making Burger Patty:

Heat 1 tbsp butter or oil in a pan. Add onion, saute till translucent.
Add capsicum, mushrooms and ginger-garlic paste. Saute for 2 minutes.
Add red chilli powder, black pepper powder, mix herb, hot sauce, worcestershire sauce and salt. Mix well and saute for 2-3 minutes.

Let it cool. Add fresh bread crumbs.
Divide it into 4 equal portions. Make thick patty. 

Coat this patty in cornflour slurry and then coat in corn flakes crush.

Shallow fry in butter or oil.

For Serving Burger:
Cut burger breads horizontally into two
Apply butter to both the inner portions of the buns, grill little on a hot grill pan or tawa.
Now spread burger sauce to both portions of the buns.

Place lettuce leaf on the lower portion. Sprinkle salt and pepper powder over the leaf if you like.
Then place cheese slice on it.
Now place patty on it.

Then place tomato and onion slice on it. 
Cover it with top portion of the bun.
Press it lightly.
Serve it with tomato ketchup and potato chips. 

Saturday, 5 July 2014

Burger Sauce

This is easy to make. All ingredients easily available in market. This homemade sauce is really delicious. You can be used this sauce as dip, just increase the quantity of mayonnaise. 



Ingredients:
  • Mayonnaise- ¼ cup
  • Tomato ketchup- 1 tbsp
  • Mustard sauce- 1 tsp 
  • Onion powder- ½ tsp (optional)
  • Garlic powder- ½ tsp or garlic paste - 1 tsp
  • Tabasco sauce or hot sauce- 1 tbsp or to taste 
  • Black or white pepper, crushed- ½ tsp or to taste 
Mix all the ingredients and enjoy your burger with this sauce.