Tuesday, November 1, 2011

Boiled Peanuts

Enjoyed the festival of lights??? We too did... infact it was our first deepavali together(G's nd mine too)somehow last few deepavali we were not together.... becoz i had been in mangalore nd last year for delivery!!!.... so this year it had to be extra special not because both of us were together instead we had a extra member to celebrate with us :)..... Nd that G had 5 days leave we totally enjoyed it.
I was away from net,browsing and every extra thing which i did when he wasnt home ;). 3 of us enjoyed a lot. Yes, I feel sad that i couldn't wish any of u here but I m sure all will understand the feeling. 
Ok today is something very simple yet interesting!!!!! Cooked Peanuts/Boiled peanuts.
Boiled Peanuts are an acquired taste, but according to southerners, they are totally addictive. Isn’t it????  Peanuts have high calories,Although peanuts, even in their boiled state, contain a high fat content, they are in fact the good fats that dietitians are now urging people to eat in greater abundance. These fats are called monounsaturated fats and have health benefits such as asthma control and a reduced risk of developing Alzheimer's Disease and breast cancer.
So never bother about calories just attack :D
We have lots of memories to go with the raw peanuts…. We used to get the jumbo size kind of peanuts from my Grandma’s place and wait for amma to cook them and we used to just attack on them :D…   Many more stories just don’t want to bore all of ya out here :P so lets move on… J J J

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INGREDIENTS     
·        1 kg of raw peanuts (not the color green, but fresh raw peanuts which are called green peanuts)
·        4 Tbsp table sea salt or 1/4 cup kosher salt
·        4 cups water
METHOD
·        Thoroughly rinse raw unshelled peanuts in water.
·        Put water, salt,  peanuts in a large stockpot or pressure cooker. Cook them until  5 -6 whistles(this will make the peanuts soft nd chewy)..
·        Drain the cooked peanuts. 
· 
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·        Eat up watching some movie or chatting with a bunch of ppl or even ur loved ones J J J.
After all the eating nd chatting throw the shells :P(m sure u can see the way we cleaned it ;) )

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Till Later Then,
Bubye, Take Care,

Monday, October 10, 2011

Eggless Oreo Brownies

Hello buddies,
Hope all enjoyed the weekend…… we really had fun especially shopping for the lil girl was total fun…. I must say Girls have so many choices in matter of clothes or clips or any accessories when I was shopping for M I We went nuts looking at the frocks, tops the skirts,etc……  enough of the girly talks lets talk about today’s topic….
I wanted to bake a brownie myself especially a eggless one…. Last time when mom nd dad were here I thought it’s the ryt time and just entered the kitchen to make the Brownies….. nd Oh no She gets up when I start creaming butter…. What to do??? Is my next question … Amma replies back telling don’t worry get her to the kitchen nd u just tell me what to mix n when I will continue…..
So now the credit goes to Amma for mixing up the brownies and baking it 
JJJ
The recipe is fool proof. It was given to be by one of my friend’s mom …. Thank U it came out Really WOW


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So here is the recipe 
EGGLESS OREO BROWNIE

Dark chocolate chopped-200gms                       
butter or margarine-65gms
Condensed milk-1/2cup                         
plain flour-3/4cup
Oreo biscuits-8 - 10
vanilla essence-1tsp
Butter for greasing


Method:

  1. Melt the dark chocolate and butter with 2 tbsp of water over gentle heat or microwave for 1 minute. Mix well so that no lumps remain.
  2. Remove from the fire add the condensed milk and mix well. Cool to room temperature
  3. Add the flour, chopped Oreo biscuits and vanilla essence and mix well.
  4. Pour this mixture into a greased and dusted tin and sprinkle some biscuit pieces on top.
  5. Bake in a pre-heated oven at 1800c for 20-25 mins.
  6. Cool on a wire rack.
When u  Serve it along with vanilla ice-cream it tastes Heavenly J

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With this yummy brownie post its me  saying Bubye

Tuesday, September 27, 2011

Monsoon Magic Recipe# 9 - Ponsa Mulik/Jackfruit Fritters

Hello Folks,
How are all ya doing???
Did U all Enjoy my Monsoon Magic Recipes??? 
M Sure The answer would ofcourse be a Yes!!!!
With my last post I have ended my Monsoon Magic Recipes I wanted to continue it still but that i lacked time i thought i will post some of the recipes Next Year.... Ok??? With this recipe I am ending the first series of Monsoon Magic Recipe

So todays recipe is Ponsa Mulik


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We need:
 Jackfruit 9-10 deseeded bulbs
1 cup fresh grated coconut
1 cup grated jaggery

1 cup sooji
Pinch of salt
Coconut Oil to deep fry

Method:
Grind jackfruit bulbs, grated coconut and jaggery together adding little water. Add salt and mix well. Add sooji little by little and mix. If you add all of sooji at once, there might be lumps. And also the mixture might get very dry and hard. Make a mixture of thick consistency so you can make small balls.
Heat coconut oil in a deep frying pan. Use a tablespoon to take small portion of the mixture and deep fry in the hot oil until golden brown.



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So If u have missed any recipe in this series then  here is a Glance of the Monsoon Magic Recipes

Monsoon Magic Recipe#1
Monsoon Magic Recipe#2
Monsoon Magic Recipe#3
Monsoon Magic Recipe#4
Monsoon Magic Recipe#5
Monsoon Magic Recipe#6
Monsoon Magic Recipe#7
Monsoon Magic Recipe#8
With this It is  saying Bubye


Wednesday, September 21, 2011

Monsoon Magic Recipe#8- Janavro ani Keerla Ghashi


In one of my previous monsoon recipes I told u that soon I will be posting a recipe with fresh bamboo shoot cubes.
So here is the recipe: Janavro ani (ani here means and)keerla ghashi
Janavro is known as avre in kannada and hyacinth beans in English. This beans goes very well with keerlu.
The keerlu’s are cut into disks or long pieces and stored in bharni/or glass bottles or any big bottle that u have.
My mom usually cuts the keerlu and makes 4 separate batches, 1 is the keerlu disks for preserving, 2nd Keerla Neeli tender bamboo chops, 3rd is the tender bamboo tops, and 4th is cubes which is used just in 3 days.
This dish is made with fresh bamboo shoots.CIMG1052

I’ve told u how to use it yet I am writing it again.
To clean the bamboo shoots, add water until it is slightly above the shoots. The next day throw the water and add fresh water. It can be used on 3rd day after discarding the water and giving it a rinse. This is supposed to remove the bitterness of bamboo shoots 

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Now to make the Ghashi here is what to do
Soak 1 cup of janavro/hyacinth beans overnight.
Now Pressure Cook  these beans adding water  until cooked well approx 8 whitsles but this depends on the beans.
Remove the beans and pressure cook the Bamboo shoots also for 8 whistles.
Once the cooker is cooled down mix the beans along with the bamboo shoots and add salt and keep aside.
Now Grind these Items into a semi fine paste
Coconut scraped – 1 large cup
 Roasted Red Chilies 7
Tamarind – 2 pea sized.
Add this paste into the cooled and opened cooker itself. (Normally I add the paste in cooker itself and then transfer in a big vessel as it avoids in sticking to the pan or kadai u can transfer in a different vessel also)
Add water as required, Give a boil for 15 minutes and allow the gravy to get along.
Meanwhile heat Oil -2 tsp and add Mustard seeds – 1 tsp when they splatter add few Curry leaves  and temper it over the Ghashi.
Switch off flame and Serve hot.

Note: U can even temper it with crushed Garlic
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It time to say Bye,


Wednesday, September 14, 2011

Monsoon Magic Recipe #7- Maddi Humman


I am so happy that I can post so many monsoon recipes here we back home grew up eating all such monsoon amchi dishes. But these days the young generation have almost forgotten such dishes. The reason to start this Monsoon Magic Recipe is to keep the recipes fresh in our mind or to give the recipes to all who never know such recipes or even to the ones who forgot about this!!!!

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Maddi (a Konkani word) also known as Colocassia thick root is one of the monsoon vegetable available in market. While using this one must be very careful, sometimes it can cause itching while cutting it, So apply oil before cutting, still if it happenes so then apply tamarind water on the hands.
Maddi is added to accompany legumes (such as ghashi or coconuit based dishes just like suran) or Humman is made out of this.
Humman is a thick porridge kind,tempered with garlic, and dish is white in color, just because I had kept beetroot along with this in cooker it has got pinkish color.

Here is the Humman recipe:
Maddi cut into cubes -2 cups
Garlic – 10
Red chillies- 3
Oil -1tbsp
Ambado /hog plums-3(Ambado is also a Monsoon Vegetable)
Salt to taste
Method:
Presuure Cook maddi Ambado with 1 cup water for  3 whistles.
Now in a Bottom pan/kadai heat oil and add crushed garlic and fry till brown. Now add red chillies and  the cooked maddi and ambado. Add ½ cup or more water if there is no water in the pressure cooked maddi.
Add salt and allow it to boil for next 10 minutes.
Now Switch off the flame.
Serve hot with rice or roti or even chapati.


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Will be back with another Yummy Monsoon recipe



Saturday, September 10, 2011

Monsoon Magic Recipe#6-Ganti Talasani

Here in Mumbai Ganesh chaturthi celebrated with a blast. That doesn’t mean elsewhere its not!!!M sureall of u came out of the celebration mood. So lets get back to the simple cooking.

 Here in my  even back in my house Amma does’t make any garlic and onion dishes the whole shravan month until Ganesh chaturthi. I avoid cooking onion and garlic dishes this month but sometimes I cant manage but I strictly so not make dishes with it Sundays, Mondays and Fridays of this Shravan month.
As shravan has come to a end and simple cooking has started here is a simple Monsoon Magic recipe # 6Ganti Talasani


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When I posted the Gajbaje recipe I showed u how to make the Ganti/knots. Here is another monsoon recipe with Ganti
Here is the simple and Yummy recipe
Ganti -30 knots
6-8 garlic cloves
3 dry red chillies
1 tsp oil
Salt to taste
Ambado crushed-4(if ambado/hogplums are not available add Bimbul or for sour taste u can add raw mango)
Method:
Pressure cook Ganti along with crushed ambado with 1 cup water for 6 whistles on high flame(if on small flame 3 whistles are enough)
Now in a deep bottom kadai heat oil and add crushed garlic cloves and fry till brown, now add cut red chillies and the cooked ambado, ganti along with the cooked water, and salt to taste.
When it gets a good boil for 5 minutes. Switch off the flame.
Serve with rice.


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With more recipes 

will be back!!!!

Sunday, August 21, 2011

Monsoon Magic Recipe#5 -Keerla Neeli Sukke/Tender bamboo shoots in sweeet and spicy coconut gravy


Hello to all my friends, 
Wishing u all a Happy Krishna  Janmashtami, may God shower his blessings on u and your family!!! 
Now lets come to today's post, this one was made last nyt so i thought i'll share it with u!!! Last time when I posted This I had missed one item in it.. So I thought I will post it with the missed ingredient.
The method is the same its just that I added jackfruit seeds.
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Here is what we need:
Bamboo shoots finely chopped – 1 large bowl
Crushed jackfruit seeds -20
Fresh coconut scraped – ½ cup
Red chillies(fried in 1tsp oil) -5
2 lemon sized jaggery
Urad dal(fried in lil oil) -1tsp
Coriander seeds(fried in oil) -1tsp
Salt to taste
For seasoning:
1tsp oil
Mustard seeds-1tsp
Curry leaves – few
Method:
The one we get in markets in Mangalore look black from outside. Usually the outer layers are removed and then cut we get the fine part chopped which is called keerla Neeli.
To clean the bamboo shoots, add water until it is slightly above the shoots. The next day throw the water and add fresh water. It can be used on 3rd day after discarding the water and giving it a rinse. This is supposed to remove the bitterness of bamboo shoots 
In a pressure cooker add bamboo shoots/ keerla Neeli and bikkand/jackfruit seeds with little water and pressure cook for 4 whistles .
Then add jaggery and salt and boil till jaggery melts.
Grind coconut, red chillies, tamarind, fried urad dal and coriander seeds coarsely.
Then add this gravy to the bamboo shoots and boil for 5 minutes.
Heat oil add mustard seeds, when they splatter add curry leaves and season this on the sukke.

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Serve as a side dish with rice.
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Bubye,



 

Thursday, August 11, 2011

Monsoon Magic Recipe#4- Taikile ambado


Remember the Taikile khadi  and Taikile chutney I posted Last year??? Taikilo is a monsoon greens.
Here is one more dish made out of this leaf.
Taikile Ambado: Ambado in Konkani is a fried item. This is our family favourite leaf and dish too.

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Here is what we need:
Taikilo washed and chopped finely-2 cups
Rice – 1 cup
2 handful of Toor dal (soak rice and toor dal for 4 hrs)
20 Kashmiri red chilies
Salt to taste
Coconut oil for frying(u can use oil of ur choice I always prefer coconut oil for frying).
Method:
Grind soaked rice, dal and red chilies into a smooth paste. Add as less water. Make a thick paste.
Now mix salt and the ground paste with chopped taikilo. Mix evenly.
Make small balls and flatten it. Keep all the ambado ready for frying.
Heat oil and fry the ambado’s till crisp.
Taikile Ambado is ready to serve.
Taste fantastic with Rice and dal or Rasam.



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Till Later Then,


Thursday, August 4, 2011

Monsoon Magic Recipe #3 – Pear Kheer- A reason to celebrate


Hello Folks!!!
How are all ya doing??? M sure most of them are enjoying the rains…. And  some like me even complaint about the rains (that doesn’t mean I don’t like rains I love them but not here ..in this place its worst).
Yesterday my Lil Angel M completed 6 months and this was a good occasion to prepare a sweet. I did not want to prepare regular kheer so I added a Monsoon Fruit into it and gave a new twist  to the kheer.


So here is the recipe
Pear – 1 (remove the skin and seed and chop them)
Sugar – ½ cup adjust according to taste
Rawa – ½ cup
Milk -1 n ½ cup
Cardamom powder
Almonds and cashews – roasted
Ghee – 1 tbsp
Saffron strands few
Method:
Heat a tsp milk and dissolve saffron strands in it and keep aside.
First microwave the pear with 1 tbsp sugar for 3 minutes (If u do not have a microwave then sauté the pear in same way for 5 minutes and keep aside.
Now in a deep bottom pan add 1 tbsp ghee and roast the rawa until light golden color(by doing this rawa does not stick to each other) this takes hardly 2-3 minutes.
Now add milk 1 cup milk and cook the rawa for 5-10 minutes. When the rawa is cooking add the remaining milk along with saffron mixture and sugar and stir well.
Boil for 5-10 minutes well in low flame and keep stirring as the kheer has chances of sticking in the bottom of the pan.
Now add the pear pieces and boil for 5 more minutes and switch the flame off.
Now add cardamom powder,almonds, and cashew nuts. Serve hot or cold according to ur choice.
Isnt it Easy and new???
With this recipe Its time to end todays post

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Bubye,