Wednesday, January 30, 2013

Bhenda Sagley


There are some authentic Amchi(Konkani) dishes which are my all time fav.
And especially when its Sagle,  Sukke, kale nonce(roasted spices pickle) my Mamama (granny) makes it awesome…. J and no one cud ever get that taste…. Not even my MOM: P.
This is one of her Awesome dish she makes, Benda Sagley(read as Sa Ga ley).


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Here is what we need:
Ingredients
Ladies finger/Bhendi/Okra – 15-20  cut into pieces
Coconut grated - 1 cup
Red chillies - 5
Tamarind - pea sized
Coriander seeds - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 2 strands
Oil - 1 tbsp
Salt to taste
How to prepare:

Wash the  Bhendi and cut them.
Grind together the coconut, red chillies, tamarind.
In the end add the and coriander seeds and grind.
The paste does not have to be too smooth.
Do not add a lot of water when grinding.
Heat oil in a wide  pan.
Add mustard seeds.
When the seeds crackle, add the curry leaves.
Now add the bhendi’s /Okra’s  in the pan.
Pour  the ground masala, Mix it well, Cover and cook.
Add half a cup of Water and boil until okras are cooked.
Serve hot with White rice or Chapathis .

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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.
Enjoy!!!!
Signing Off,

Tuesday, January 22, 2013

Mushroom Achari Tikka


I am using my MW regularly these days and my interest to cook in it has developed.
As I promised on my Last post I have come back with the Tikka Recipe. I had paneer achari tikka to our bad luck the paneer wasn’t that soft as we expected it to be.
But I had marinated mushrooms along with it and this did not let us down It was A super hit!  I have made the regular tikka’s in oven long time back the recipe is Here.

For this I followed Sanjeev Kapoor’s Fish Achari Tikka and have replaced it with Mushroom.
I have made Achari Masala at home for which the recipe is Here:

Mushrooms – 200 gms
Lemon juice  -1 teaspoon
Salt  - to taste
Garlic paste -1 teaspoon
Ginger paste -1 teaspoon
Achari Masala -2 tablespoon
Black salt (kala namak)  -½ teaspoon
Yogurt, hung and whisked -½ cup
Butter,melted- 1 tablespoon
Cubed Capsicum, onion(cubed and sperated), and Tomato
Tooth picks


Method
ü  Place the mushrooms in a bowl, add the lemon juice, salt, garlic paste, ginger paste, Add Achari spice mix and mix it well.
ü  Add the black salt.
ü  Add the yogurt to the mushrooms and mix.
ü  Leave it to marinate for thirty minutes.
ü  Take a tooth pick insert a capsicum then marinated mushroom a onion slice and tomato (do the rest for the remaining mushrooms).
ü  Place the mushrooms on a greased MW safe  tray/Plate.
ü  Baste with butter and cook in the microwave for 3 minutes or till done( Kepp checking and basting it every minute until done).
Serve hot.

Note: U can even roast it on coal or on tawa or even in a electric oven if u wish too.
 Add lozza love and make it more Yummy!


Lets Meet with a New Recipe till then Cya,


Thursday, January 17, 2013

Achari Spice Mix/Achari Masala



It’s a Bright Day today and I am loving the weather too… Cool and pleasant.
During such weather we do feel like eating something hot and spicy??? Last Week I had made Mushroom Achari Tikka, the recipe which I will be posting soon.
Now u may be thinking she wrote about tikka and not posting it? Don’t you worry I am posting the Basic Masala required for the Tikka- Achari Masala


Here Is what we need:

15 kashmiri chillies
2 teaspoon fennel seeds
1 teaspoon nigella seeds (aka onion seeds, kalonji)
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds

How to proceed:

Dry roast spices one at a time and transfer to Blender/Mixer Grinder. You want the spices to blend into fine powder(* see note). 


Note:
Here I have ground the spices into a fine powder, whereas u can even grind it into coarse powder if u are using it only for making dry achari tikka but by making it into a fine powder, u  Can use this Achari Mix to make Achari Tikka, Achari tikka Masala (gravy) and even pickles.

 Add lozza love and make it more Yummy!




Yields upto 25 gms or a bit more and u can use it thrice (with 200 gms paneer or mushroom or anything of ur choice) to make achari tikka.

Tuesday, January 15, 2013

A Message


To all my readers Out there! This Post is to tell all of you that I have Lost most of my Amchigele Recipes and have Deleted it Accidentally! I don’t want to make any reasons to how it got deleted or anything as such it Happened!
If you want to check my Amchigele Recipes check here as here u can find some where as it doesn’t show when googles And searched L 
Thank U for your Support! I Will Surely come back with many recipes and U can request me too for them!
I still will keep blogging and remember my Mistake and correct it too!

Crunchy Plantain Chips



As promised to be regular in blogging I m here with another Crispy recipe!
My Little one Loves crunchy snacks…. I avoid outside food and even packet crunchies to give her, so I make this one for her as its not bad for health. And this one too. And this one also.She totally loves them! And anything homemade is always healthy than buying them.
So I thought y not try something new this time. So I got my hands on these Chips.
As it was the first time I was trying this chips I was a kind of worried but Boy! It turned really Crisp and great. And my Girl and Boy(hubby ;)) both loved it!
My Little Model Just Picked one while i was Busy Clicking! 
This shows all.
Ok lets get decked up!
Here is what we need:
  • 2 green plantains (the one we use to make curry)
  • Oil for frying
  • Salt
  • Chilly powder – ½ tsp ( u can use more I have used less as my Little M will also be eating this)
Preparation:
  1. Heat the oil.
  2. While the oil is heating up, peel the green plantains.
  3. In a 1/4th cup water dilute salt and chilly powder .
  4. Slice the banana in hot oil itself ( U can slice them prior but make sure u soak them in a little salt water and pat dry before frying)
  5. Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
  6. Now Add Salt and chilly water in it (be careful at this step as it bubbles a lot)
  7. Once the sizzling stops remove the plantain chips (they will turn crunchy and Yum).

Tip: Maintain the oil’s temperature.
Serves: 3-4 people.

 Add lozza love and make it more Yummy!




Bye till my next post,



Raw Mango Chutney- Version 2

Does your mouth water when u see something sour?? Mine does!  doesn't mean i keep on salivating :P Now that I know this sounds weird but its the truth!! Most of the time this happens with Raw mango and pickles!! ..... and today's recipe is about Raw Mango!!!
This is one of the common questions by many of my friends... Hey Aps, does mango chutney taste good without garlic?? And my answer would be Yes!!
One of my reader tried this version of Raw Mango Chutney and she loved it. This is another version of It!
 What we need:
Raw mango- 1 ( A big sized one)
Fresh scraped coconut - 1 big cup
Hing/asafoetida - a peanut sized piece( or u can substitute with 1/4th sp hing powder)
Coconut oil- 2 tsp
Salt to taste
Green Chillies
  Method:
In a small tadka pan heat 1/2 sp oil and fry green chillies and hing.
Now cut the raw mango into small pcs and then add them into blender or mixer grinder (my mom does it with stone pestle that tastes heavenly!!)
Now add grated coconut fried chillies and hing and grind it into a very smooth consistency!
Make sure u dont add too much water. Keep it thick!
Now sprinkle remaining coconut oil on top and serve!


Isn't that too simple???
Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.
With this Yummy Chutney its time to say Bye!

Lets Remember this 2012, And Welcome 2013

 December is about to end. January starting off with a new year, a new year with new   beginning and new hopes. A new year hoping to be successful and hoping all your efforts and hard work to be paid off. This is a chance of a lifetime and a chance to starts all over again.


January Started with a Delicous Mysore Pak



Febraury A tangy Murrabba.



March a Chilling Blue!




A Home Made Sambhar Powder And a Give Away In April.


May flew away and I don’t know why I wasn’t able to blog!
June Was Healthy and Crunchy with the MasalaKadlo.




Again July and August I was Busy In Mangalore With No time for my Baby Blog!
Again it got Crunchy in September with
 Fried Taro Leaves.






The October started with Healthy greens Pan Polofollowed by theSpinach Rice, and a Sweet badam roll and then entered guests in my blog With Priya’s KheerSai’s  Fish Curry.



Guests followed in November with Aparna’s Rassa, and Shymalakka presented her lovely Dessert and it ended with a Yummy dinner platter!










And the December flavored with Zaffrani Pulav and ends with A Tangy Chutney !


The New Year is a beautiful bouquet of newer unfolding opportunities to fulfill unfinished commitments with renewed vigour of heart and move-up on an accelerating speed to reach to a new milestone of a promising career and enriching life's journey.  


With thisPost of this year,
Wishing All a Very Happy And A Prosperous New Year.

See U All Next Year,


5 minute biscuit cake



It’s the 6th day of Jan 2013 today. Time flies so soon……I never came to know how the new year started and already the 6th day is here!
To start off with this months first post lets get sweet and short!
Now that’s A Dessert… Yes A CAKE- A QUICK CAKE. Its been a year since i baked anything So this one is for U!
I found this recipe from a Facebook food group and mind me its easy and super quick…. I made this twice as of now!
The first time I felt it’s a kind of dry but added over some choc sauce and enjoyed it!
Now this is Perfect !
We Need:
1 packet of glucose biscuit
1 packet Bourbon biscuit (total 38 biscuits including glucose biscuits)
3/4th tsp Eno Fruit Salt
4  tbsp Of Sugar (recipe asks for 3 tbsp but I added one more as the glucose biscuits aren’t that sweet)
½ cup of Ice cream (I used Mocha Almond, let it melt completely like a milk shake) * see notes
½ cup milk 

And Make it This Way!
Crush the biscuits roughly. Transfer to a blender/Mixer Grinder. Add all the other ingredients one by one and blend into a smooth paste.
Grease a microwave safe bowl with butteror oil. Transfer the cake batter in it. And microwave for 5 minutes.
·         Notes
The actual recipe calls for 1 cup milk. I wanted the chocolate as well as mocha flavor so I added Mocha almond ice cream of London diary!
The microwave timings may differ mine took only 5 minutes where as for one of my friend it took 6-7 min.
I have even sprinkled some icing sugar on it... but its completely optional.
Update:

 Let the cake cool  completely for 15 minutes atleast in the vessel and allow the bottom of the vessel to cool down completely then the cake comes our super clean. Invert the vessel on a large plate and tap tthe bottom and your cake comes out perfect.(this is Apy's idea which helped me out a lot this time :) ) 
We enjoyed few pieces with the mocha ice cream too!
Add lotzza Love in it to make it Yummy!!!!!
With Sweet Note Its time to say Bye,



Home Made Ghee - Its Always Super!


These days the Ghee what we get in stores is not so fragrant as we got before (no offence meant, its my personal feeling). I either make Ghee at home or most of the time Amma makes a big bottle of of it for us.



Last time when our friend had come back from India had got a bottle of ghee which Amma sent and unfortunately it got over last week... Now that i dint want to get Ghee from a store(mainly because i serve it for my Little Darling) I thought of making it at home.
Back i  India we make butter by churning fermented cream or milk, but here we never have a chance of getting cream out of milk so i got a log of butter and made Ghee.
It Smells So Divine and I love the flavor of homemade Ghee.

So here is how I made it.
We need:
400 gms Butter

Method :
  • Heat A Pan and Add the whole log of butter in it 
  • Allow the Butter to melt.
  • Once the butter has melted it will slowly start bubbling.
  • When the liquid stops bubbling it means the ghee is done.
  • Switch off the flame and allow it to cool down
  • Then sieve the ghee in a vessel and transfer it in a Air Tight Bottle.



Isnt that So Simple?
So what are u waiting for?
Try it out at home and U all will tell Ah it was So easy!!
With this Flavorful post Its 
  saying Bye!

Zaffrani Pulav


Hello Reader! 
 Todays recipe is pretty simple which need minimal ingredients. I got this recipe from one of my FB friends Sandhya. Thank U Sandy it tasted Wow!!!!! 
 To accompany with this I have prepared Aloo Mutter Masala which I have adapted from Divya’s recipe Here. She has used Paneer and me Aloo(potato).
 Without much a do today I will post zaffrani pulav, (Zaffrani pulav gets me back to the movie Cheeni Kum)will post AMM some other day as I dint have time to click it separately and by the time we had our lunch there was hardly any curry left: P
Ingredients:
1 cup basmati rice ( I have used our normal rice as i was short with basmati)
1 cup water
Jaggery or Sugar acc to taste
3/4th cup milk
10-12 cashews, cut and roasted in ghee
2-3 whole cardamom
1 cloves
1/2” cinnamon
2 almonds, blanched and cut
1/2 tsp saffron strands, soaked in ¼ cup hot milk( use the mislk which we will later use for pulav)
2 tbsp Ghee




How to make zaffrani pulav:

Wash and soaking rice for 30 minutes.
Heat ghee in a deep heavy dish and into it add cardamom, cloves and cinnamon and let it splatter.
Now add in the soaked and drained rice and mix well.
Add water and cook covered till rice is half done.
Add in the milk (along with the saffron milk) now and cook for some more time. Now you can mix in sugar and dry fruits.
Cover the pan now and cook till rice is done nicely and make sure that each grain of rice should be separate.
Garnish with roasted dry fruits and serve hot with accompaniment of your choice


Note:
If Doing it by pressure cooker method use 1.1/4th cup water or 1 cup milk according to ur taste
With A Saffron Post its time to say Bubye,