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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Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.
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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Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.



With more recipes 

will be back!!!!