Showing posts from April, 2020

Kumbh ka shorbha/Mushroom Soup

Kumbh ka shorbha aka mushroom soupThis is my own tried and tested recipe which is a hit in my house. The name khumbh ka shorbha is from a restaurant menu.Ingredients: 2 tablespoons butter250 gms sliced fresh mushrooms1/4 cup chopped onion2 tbsp garlic2 tbsp all purpose flour/MaidaSalt to taste1/8 teaspoon pepper1 and half cups vegetable stock½ cup milkMethod:In a large saucepan, heat butter over medium-high heat; saute garlic, mushrooms and onion until tender.Mix flour, salt, pepper and saute till 3 minutes and 1 cup vegetable stock until smooth. Now allow this to cook. Let it cool and then puree it in a mixie jar or a blender into smooth mixture.Strain this mixture in the same saucepan.Stir in remaining broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Add in ½ cup milk and simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.Serve hot with Garlci bread or as it is.

Aps Notes:Instead of ½ cup milk you can add ½ cup heavy cream or …

Crispy Potato and Garlic Fried Rice

Crispy potato and garlic fried riceIngredients:4 Tbsp vegetable oil12 cloves garlic, minced4 c cooked rice, cooled and dry¼ tsp saltDash fresh ground pepper1 spring onion greens, thinly sliced (for garnish)1 potato cut into small cubes

Instructions:In a large wok or skillet, add 4 tbsp oil and fry the potatoes till crisp. When done drain on a paper towel and keep aside for later use.In the same potato fried oil add the minced garlic.Stir fry the garlic for 2-3 minutes, until it turns a light golden color.Carefully remove the garlic from the pan, leaving the garlic-infused oil behind. Drain the fried garlic on paper towels until cool for later use.Add the cooked rice to the garlic oil in the wok, stirring to coat all the grains with oil.Season the rice with salt and pepper.Stir the rice well, and cook, undisturbed for 3-5 min more.Once the rice is golden and starting to get crispy, add the fried garlic and fried potato to the pan (saving some for garnish, if desired).Transfer it to a se…

Beetroot Pachadi

Beetroot PachadiA simple dish with yogurt and beetroot.You will need:1 beetroot, grated1 onion or 5 shallots ( small onion), finely sliced1 teaspoon coconut oil1/2 teaspoon mustard seeds1/2 teaspoon urad dal 1 sprig curry leaves2 green chilli, split lengthwise1/2 teaspoon salt (or to taste)200 ml yogurt / curd, beaten well

Method:In a bowl add grated beetroot,onion sliced and salt to taste. Add the beaten curd.Mix wellHeat oil in a pan. Add urad dal when it turns light brown add mustard seeds. When they crackle,. Add curry leaves, slit green chilli and stir well for few seconds.Add this Tadka/tempering to the pachadi and serve with rice and dal.
Till my next post, Happy Cooking, Aps

Puri and Bibbe Upkari

Here i will post Puri and Bibbe Upkari recipe.I have posted tendle bibbe upkari but this is plain bibbe upkari.Here we don’t get tender cashews so we have to depend on the regular cashews which we get in Dry cashewnuts we get supermarkets.Puri recipeIngredients:1 ½ cup whole wheat flour /atta2 tbsp semolinaSalt to tasteWater to kneadOil for deep fryingMethod:In a large bowl, mix together the dry ingredients. Add water and knead for 5-6 minutes to form a  stiff dough,make sure its not as soft as chapathi. Keep the dough aside, covered, for 10 minutes. After the resting time, knead the dough briefly and then divide the dough into small lime sized balls and roll it out dusting some flour for each balls. Heat oil till it is very hot but not smoking. Fry the poori's one at a time, holding it down with a slotted spoon till it puffs up and then flip it over and fry the second side for 5 seconds or until golden. Drain the fried poori's on paper towels and transfer them to a plate.

Paneer Ghee Roast

Ghee Roast is a popular Tuluva Mangalorean recipe whose origins go back to a small town, Kundapur, close to Mangalore.Ghee Roast has a fiery red, tangy and spicy with a flavor of  roasted spices. Generally Ghee roast is made with Chicken. The restaurant industry thought of vegetarians and introduced Paneer Ghee roast to the World. I had no idea about ghee roast(no idea about non veg food you see) until I tasted a paneer Ghee roast in a wedding back in Mangalore more than a decade ago. I didn't like the taste... I am sure they didn't bother about the taste. To this my brother mentioned ghee some place in Mangalore sells lovely vegetarian version of ghee roast... We did get it home and taste it I liked it and realized recreating this dish isn't easy... I followed Kudpi garam tawa ghee roast recipe and we made many trials over the years and finally few years back I did it.. Now this is made once in a while just because of the fat that goes in it. The fat cannot be compromised for a Perfect…

Chitte panna pathrado

In Konkani chitte means dot and paan means leaf. These taro leaves are in season from month of May to October sometimes. These leaves do not itch like the Maralva leaves(the thick taro leaves).

There are 2 varieties of leaves which can be used for this recipe one is the Chiite Paan and other is Maralva paan. The normal taro leaves which we use for steaming cannot be used for this recipe as the leaves are extremely tender and will turn oily.

This is how Chitte Paan looks like.
Making these pathrado is very easy and extremely tasty.
Chitte Paan/ Taro Leaves with Dots -12
Hoorna (Roasted Black Gram powder/ roasted urad dal powder) - 1/2 cup
Rice flour - 1 cup
Red chili powder - 2 tbsp
Hing – 2 pinches or 1/4th tsp hing water
Salt – as per taste
 Water – as required
Coconut Oil - For deep frying (you can use any other vegetable oil of your choice but COCONUT oil is the best for this)

To make Hoorna:
Take 1 cup of urad dal and roast it in a dry pan on low heat until the dal turns golden brown in…

Tingalavre Kotna

Tingalavre Kotna
A side dish for rice which is Simple yet flavourful.

1 cup Tingalavaro /Navy beans
1 large potato cut into small cubes
2 green chillies
1 red chilly
1 sprig curry leaves
1/4 tsp hing powder or hing water
1/4 mustard seeds
Salt to taste (I use sea salt)
Coconut oil to temper
Soak the beans overnight or for at least 4 hours.
Pressure cook the soaked beans along with 2 slit green chillies until done.
Meanwhile cook the potato cubes and add it in the tingalavre.
Transfer it in a thick bottom vessel
Add enuf water and salt to taste.
Bring this to a boil.
In a small pan heat coconut oil. Add the mustard seed, when it splutters add, the curry leaves.
Then red chillies and hing pd.
Temper this to the Curry.
Tingalavare Kotna is ready. Enjoy Making this yummy DishTill my next post, Happy Cooking, Aps

Mutter Aloo Gobi

Aloo Gobi Matar - Gravy1 tbsp Oil1 tsp Cumin Seeds1/2 tsp Hing2 tsp Ginger Finely chopped2 tsp Green chilli Finely chopped1 big Onion Finely chopped`1 large tomato finely chopped1 ½  tsp Coriander powder1 tsp Turmeric powder2 tsp Red chilli powder1/2 tsp Garam masala powder1 cup Potato / Aloo peeled and Cubed1/2 cup Peas preferably fresh if not available soak peas overnight and cook till done2 cups Cauliflower / Gobi Cut into small floretsSalt to taste1 tbsp Lemon juice2 tbsp Fresh coriander ChoppedInstructions
Heat oil in a pan.Once the oil is hot, add cumin seeds and hing and let it splatter for a few seconds.Add ginger and green chilli and fry for a few seconds.Add onion and fry until golden brown.Add chopped tomatoes and cook until done.Now add, coriander powder, turmeric powder, red chili powder, sauté for a minute.When done add potato, peas, cauliflower, garam masala and salt and cover and cook until done.Add 1/2 cup water while cooking.Add lemon juice and coriander and mix well.…