Cooking Dil Se...!!!

Spicy Paneer Biryani...!!!

Author: Siddhi Shirsat // Category: Paneer Dishes, Pulavs N Biryanis, Rice Dishes

I wanted to try some new type of biryani as was bored with the regular vegetable biryani. I had some paneer in the freezer so decided to try paneer biryan. I had tried once panner biryani ina restaurant in pune , it was damn tasty. I dint know its recipe, so i decided to just give a try . It turned out very well . It was very tasty and spicy.

INGREDIENTS:

1 1/2 cup basmati rice

1 cup diced paneer pieces

2 big onions vertically chopped

1/2 cup thick yogurt

3 tea spoon chilli powder

1 table spoon biryani masala

2 tea spoon garam masala

1 tea spoon turmeric powder

1 tea spoon coriander powder

2 table spoon ginger-garlic paste

1" cinnamon piece

4-5 cloves

4-5 pepper

2 bay leaves

1/2 lemon

oil

ghee

salt

METHOD:

Firstly add 1 tea spoon chilli powder, turmeric, 1 tea spoon garam masala,salt to the yogut and mix well. Apply this paste on paneer pieces and keep them aside for marination for 2 hrs.

Now soak the rice in water. Add 1 tea spoon of oil on them and spread them on a cloth and keep for 30mins.

Heat a pan and add ghee and shallow fry the marinated panner pieces till they turn brown.When done remove them n keep aside.

Meanwhile heat a pan and add ghee and fry the chopped onions till they become soft. Now add the ginger-garlic paste and stir properly.

Take another pan and add ghee. Add all the whole masalas like cloves, pepper etc and fry for a min. Add the soaked rice in it and fry for 3-4 mins.

Now add this rice in the vessel c0ntaining onions. Add 3 n 1/2 cups of water n stir. Now add the biryani masala, chilli powder, garam masala and salt and mix well and close the lid and let the rice cook.

When the rice is almost 3/4 done. add the fried paneer pieces to it and mix slowly and carefully so that the rice do not break.Close the lid and cook for 5 mins. Sprinkle lemon juice on it and remove from flame.

Tasty paneer biryani is ready.

Serves :3-4

Preparation time:30 mins.

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Bombay Pav Bhaji...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Street Food

Pav bhaji is a fast food dish native to Maharashtrians and is popular in most metropolitan areas in India, particularly in the Maharashtrian city of mumbai & Pune. In childhood when i use to go 2 mumbai i used to eat it a lot. Now we get it everywhere. Now we make it at home sometimes. Its very easy to prepare it.With ready made pav bhaji masala its ver simple.

INGREDIENTS:

2 cups boiled and grated potatoes
1/2 cup fresh/frozen green peas
1/2 cup finely chopped onions
3/4 cup chopped tomatoes

1/2 cup chopped capsicum

3/4 cup chopped cauliflower
2 tea spoon chili powder
2 table spoon pav bhaji masala
2 tea spn ginger-garlic paste
4-5 strands coriander leaves
7-8 pav(breads)(Laddi pav preffered)
butter
Salt

TO GARNISH

Finely chopped onion

chopped coriander

lemon piece

METHOD:

Boil vegetables like capsicum,cauliflower and green peas separately. Mash them a bit and keep aside.

Fry the onions in ghee or butter till onions turn slightly brownish. Add ginger garlic paste. Add tomatoes and fry till tomatoes are tender.

Now add mashed potato, cooked and mashed vegetables mixture and mix well. Add chilli powder, salt and pav bhaji masala.Add spices as per your taste.Add water if required to get the consistency. Use the water in which the vegatables were boiled.Cook until it gets a boil.

Remove from flame.Now pav have to be freid.Heat a tava .Slit the pav into half and apply butter both inside and outside.Add butter on tava and sprinkle some pav bhaji masala on it and put the pav on it. Turn and fry other side also Fry till it becomes crips and red.

Now serve the pav bhaji by adding little butter and by sprinkleing some lemon and garnishing with chopped onion and coriander leaves.

Serves :4-5

Preparation time:25 mins

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Mushroom Gravy(Alambyache Tonak)

Author: Siddhi Shirsat // Category: Goan Dishes, Gravy dishes, Mushroom Dishes, side Dishes

I am posting one more mushroom recipe today. 'Alambe' means mushroom in konkani and 'Tonak' is konkani word used for gravies prepared with fried grated coconut. This mushroom gravy tastes best when prepared with naturaly grown mushrooms.I have added more info on them here. I just love this dish with natural mushrooms. Artifically grown mushrooms can also be used but they do not taste as good as this natural ones.

INGREDIENTS:

2 cups verticaly chopped naturaly grown mushrooms( artificial will also do)

1 1/2 cup fresh grated coconut

4 onions chopped

1 1/2 tea spoon turmeric

2 table spoon home made goan garam masala( or garam masala)

3-4 dried kokum (sola)

1/2 tea spoon sugar

salt

oil

METHOD:

Take a kadai and add liitle oil. When its hot add 1/4 portion of the chopped onions and fry till till they turn light brown. Now add the coconut and fry for 4-5 mins. Remove from flame and cool.

Now take the fried coconut mixture and add turmeric in it. Grind this to a fine paste using water. Keep it aside.

Now take a vessel and add little oil. Fry 1/4 amont of the remaining chopped onion in it. when its light brown add the mushroom pieces and the remaining half quantity chopped onion. Mix well and add little water so that the mushrooms gets cooked.

When the mushrooms are almost cooked add salt and the masala powder. I use home made masala called as 'samar masala'.Its a goan masala. I vl post tis recipe some other time.Now add the ground coconut paste and mix well. Check the consistency of the gravy.It should be of medium thickness. If its more thick add more water and adjust. now add the sugar. check the taste of salt and masala and add more if required.

When the gravy starts boiling add the dried kokum and remove from flame.

Serve hot with paratha , chapati or rice.

NOTE: If dried kokum is not available use tamrind paste instead of it. Kokum is used as it goes well with mushrooms.It gives the required taste and bit of colour.

Preparation time: 25 mins

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Patholi (Goan festive spl)

Author: Siddhi Shirsat // Category: Breakfast Items, Festival Dishes, Goan Dishes, Sweets

Today was Nagpanchami. In goa its celebrated in most of the hindu houses. Puja of nag idol is done on this day. As every year my family also celebrated it today.Patholi is a special sweet made on this day. It tastes realy awesome, with turmeric flavour.As they are covered in turmeric leaves and cooked.For those who do not know how are turmeric leaves, i am posting its pic.Here is its recipe.

INGREDIENTS:

2 cups rice flour

2 cups water

15 turmeric leaves

salt

For Filling

2 cups fresh grated coconut
1 cup Jaggery
1 tea spoon Cardamom powder

4-5 table spoon cashwe nut pieces

METHOD:

First dough for them must be made. For this heat the water, add salt.When the water starts boiling add the rice flour in it and stir countinously for 1-2 mins till it mixes well in water. Remove from flame immediately and keep on stirring till its fully mixed with the water and forms a rough dough.Keep it for cooling.

Now the filling must be made.for this take a kadai and add the jaggery in it. Cook till it melts and keep on stirring.Now add the coconut in it and keep on stirring countinously till it mixes well with the jaggery. Check the sweetness if more is required then add the jaggery.Add cashwe nuts and mix. When its almost cooked, add the cardoman powder and remove from flame.

Now the hot dough must have been cooled. now kned the dough properly so that it becomes soft.

Now the patholis must be prepared. Take a turmeric leaf and spread it.Nowspread a thin layer of the rice dough on the leaf using hands. If the dough sticks to hand use little water. It makes the spreading easier on leaf. cover the whole leaf with a thin layer of dough.

Now spread around 1-2 table spoons of stuffing on it evenly except the edges of leaves. Use more or less stuffing according to your choice.Now fold the leaf and press on the edges so that it is sealed completely, n no filling comes out. It can be folded horizontally or verticaly, both shape patolis i have shown in the pic.

Make all the remaining patholis in a similar manner.Now Pile them in the steamer or in a cooker vessel.Steam them for aorung 15-20 mins.

Remove them and serve. They must be eaten by removing the leaf(extra info for those who dont know :-))

Turmeric Leaves

NOTE: If you do not have turmeric leaves you can use parchment paper. But u wont get the traditonal turmeric flavour and taste.

You can even eat this patholis by pelling the leaf of a cooked patholi and shallow frying in ghee till slight red. This also tastes very nice.

Preparation Time:35 mins

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Tawa Mushroom...!!!

Author: Siddhi Shirsat // Category: Mushroom Dishes, Quick Dishes, side Dishes

In Goa its mid of rainy season now. This time we get naturaly grown mushrooms. They grow in deep forests and people remove them and sell them in markets, as they have lot of demand. I just love this mushrooms very much-:).They are damn tasty and yummy. Below i have added pics on those mushrooms. I have added both the bigger mushrooms and small mushroom pics.They have lot of mud on them so they have be washed properly and carefully.Many tasty dishes can be prepared from them. Tawa mushroom is one such easy dish,which can be done very easily.You can even use button mushrooms in place of this local mushrooms.

Big Size Mushrooms

INGREDIENTS:

2 cups chopped natural mushrooms(or artificialy grown mushrooms)

2 big onions chopped lengthwise

1/4 cup fresh grated coconut

1/2 tea spoon chilli powder

1 tablespoon garam masala

1 tea spoon turmeric

salt

1-2 dry kokum or tamrind extract

oil

METHOD:

heat a pan and add oil and fry the onions till they become light brown.Now remove them from pan.

In the same pan add more oil if required and fry the mushrooms for 4-5 mins.Now add the onion to them and fry for 2-3 mins.

Now add the chilli powder, salt, garam masala and turmeric powder and mix well.Add the grated coconut now and mix. When they are almost cooked cut the kokum in 2 pieces and add to it and mix.Remove from flame.

They are ready.Serve hot.

Serves:3-4
Preparation time:15 mins.

Small Size Mushrooms

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Urad Dal Dosa...!

Author: Siddhi Shirsat // Category: Breakfast Items, Dosas N Idlis

This is the simplest way of doing Urad dal dosa. This is a good and tasty breakfast. Can be served with any chutney or gravy.

INGREDIENTS:

2 cups dosa rice(or any normal rice)
1 cup urad dal
1 tbl spn chana dal (optional)
1 tea spoon fenugreek seeds(methi) (optional)
Oil
Salt As per taste

METHOD:

Soak all the ingredients separately for 7-8 hours.

Grind the urad dal separetly with chana dal and fenugreek with water to form smooth paste.Then grind the rice.Mix both the batters well and add salt.

Leave the batter for 5-6hours or overnight. Heat ghee on a pan and Make dosas.Thickness of the dosas depends on individuals taste.Generaly for chuneys or gravies thick dosas are made.

Serve with White Groundnut Chutney or any gravy.

NOTE:One table spoon of chana dal is added for making the dosas very crisp and one tea spoon of fenugreek seeds to give a nice color to it.

Even instead of chana dal 2 tablespoon of poha can also be used.But must be added before grinding.Must not be soaked.

Preparation time:25 mins

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White Grondnut Chutney...!

Author: Siddhi Shirsat // Category: Chutneys N Sauces N Dips

This is a traditional common chutney made with many dosas, idlis etc. This can be served with or without seasoning.

INGREDIENTS:

1 cup fresh grated coconut
1″ piece ginger(optional)
1/4th tea spoon tamarind extract
4 green chillis

2 table spoon roasted ground nut pieces

Salt

For seasoning(Optional):

1/2 tea spn mustard seeds
1/2 tea spn urad dal
3-4 curry leaves
1 red chilli
Oil
METHOD:
Grind coconut, ginger, tamarind, ground nut pieces,salt and chilies to a smooth paste adding required amount of water.

Heat oil and add mustard seeds. When they start popping, add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while. Pour this seasoning over chutney.

Serve the chutney with dosa or idli.
Preparation Time: 10 mins

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Dry Fruits N Dates Laadus...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Quick Dishes, Sweets

Well shravan month has started yesterday so i decided to make something sweet and also which can be stored for some days. We had dates at home so decided to make this laddus. I had seen a similar recipe on tv some months back, dint remember the exact recipe but tried something similar to it in my way and they were indeed very tasty. They are very nutritious laddus...Can be used as prasad also...can be made very quickly.

INGREDIENTS:

2 Cup Seedless dates(khajur)
1 Cup Cashew nuts
1 Cup Almonds
1 Cup Grated Dry Coconut(khobra)
1 tablespoon Poppy Seeds(khaskhas)
2 table spoon Desi Ghee

METHOD:

Grind cashews and almonds separately in a dry course powder and keep aside.If the dates contain seeds remove them and cut into small pieces.

In a pan heat the ghee and add dates.Let the dates cook with constant stirring for 5-7 mins..Cook till the colour becomes slight dark and they become soft .Keep aside for cooling.

Grind the cooked date mixture to form a course paste.Fry the poppy seeds in ghee for 1 min and remove from flame.

Mix date paste, almond powder, cashew powder, grated dry coconut and poppy seeds to form a even mixture.Form lemon sized balls out of this mixture.

Laadus are ready. Store them in container.

Preparation time:30 mins

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Onion Pakodas(bhajis)

Author: Siddhi Shirsat // Category: Evening Snacks

It was raining very heavily last week in goa. I could not resist the temptation to have hot onion bhajis and masala tea while its raining. Its a superb combo.Here is the simple recipe for it.

INGREDIENTS:

2 Onions
4 table spoon Bason
2 table spoon Corriander Leaves
1tea spoon Red Chilli Powder

1/4 tea spoon badishep
2 green chillis finely chopped
Salt to taste
Oil

METHOD:

Chop the onions into thin slices.Apply Salt and Keep it for a while.

After 5-10 minutes, it will be watery and soft, add bason, red chilli powder, finely chopped corriander leaves, green chillis,badishep and a spoon of hot oil.

Make paste out of it . If required add water. Water is not preferred as then the bhajis absorbs more oil while frying.

Heat oil and fry small portions of this mixture to golden brown colour.

Server hot.

Preparation time :10 mins.

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China Grass Pudding...!!!

Author: Siddhi Shirsat // Category: Desserts, Ice-Creams N Puddings, Sweets

China Grass, also known as Agar-Agar is a seaweed derivative and a 'vegetable gelatin'. Because of its gelatinous nature, it is used as a quick setting base . This puding is made using it. Its very simple and tasty desert.

INGREDIENTS:

1 packet China grass(Agar-Agar)

1/2 cup sugar

2 table spoon strawberry pulp

1/2 litre milk

2 bread pieces

METHOD:

Soak china grass in warm water. Boil milk with sugar for 10-15 minutes.

Take 1/2 of total milk, bread,strawberry pulp and china grass and mix it properly.Now mix this mixture with rest of the milk.

Grease a bowl with butter and pour the milk mixture into it. Keep it in the oven for 40 minutes.

refrigiraten it. Cut into desired size pieces and serve.

Preapation time: 20 mins

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Mango Sheera(Suji ka Halwa)

Author: Siddhi Shirsat // Category: Breakfast Items, Evening Snacks, Sweets

This mango sheera is bit different from the original sheera,it has mango flavour in it. Just give it a try any time for a change from normal sheera.Its more tasty then normal sheera.

INGREDIENTS:

1 cup rawa
1.5 cup mango pulp
1 cup milk
1.5 cup water
1/2 cup sugar
8-10 Almonds
Pinch of Safron
Ghee

METHOD:

Add ghee in a pan and heat it.Add rawa to it and fry on low flame till its slightly brown.

In another pan mix water and milk and boil it.Add it to the brownish rawa.

Let the rawa cook for some time (Till mixture becomes thick).Add sugar and mango pulp and cook again for a while.Check the sweetness and add sugar as mango pulp also contains sugar.

Meanwhile soak the almonds in water and pell and cut them in pieces.Garnish with almond pieces and safron and serve hot.

Serves:3-4

Preparation time:20 mins

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Sweet Corn Seek Kabab!...

Author: Siddhi Shirsat // Category: Evening Snacks, Kebabs N Rolls, Starters

I like sweet corn and I think its good source of fiber and roughage . So i try different recipes with it.But normaly we eat it by roasting it and sprinkling salt and lemon or by making corn chat.So decided to try some thing different.And here is the outcome...they realy taste nice.

INGREDIENTS:

1 cup sweet corns
2 Potatoes
4 Spoon Corn Flour
6 Cloves of Garlic
2 Green Chillies
1 Onion
1/4 Cup Corriander Leaves

1/2 tea spoon chilli powder(optional)
Salt to taste

1 tea spoon chat masala
Butter or Ghee

METHOD:

Add water to corn and cook over medium flame for around 20 minutes or till the corn is cooked. Keep aside to cool down.

Pressure cook potato in the cooker and keep aside to cool down.

In a mixie grind garlic, green chillie and onion to smooth paste.Grate the corns, grate the potatoes and mix them.

Add the grinded mixture, finely chopped corriander leaves, chilli powder,corn flour and salt to taste.

Make the elongated kababs from this mixture.Preheat oven to 200C.Grease the baking tray with butter/ghee and spread the kababs.Bake at 200C for 15 minutes.

Flip the sides of the kabab and bake for another 15 minutes.

They can be be also be shallow fried on tave instead of baking.

Sprinkle chat masala and serve with tomato ketchup.

NOTE:

While making the mixture I tried to use less spicess as possible so that i can retain the taste of the corn and it worked well with hint of onion-garlic-chilli paste. But if you like you can add other masalas as well.

Just for completeness, the given quantity of corn flour worked best for my kabab mixture to be firm. Add more or less according to the consistency of dough.

Serves: Makes 10-12 kababs

Preparation Time: 25 mins

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Apple Milkshake...!!!

Author: Siddhi Shirsat // Category: Beverages N Drinks(non alcoholic), Summer Drinks.

Today i am posting i more of a summer drink. Apple milkshake is a very healthy and a tasty beverage. As there is a saying a glass of apple milkshake a day , keeps the doctor away....:))...he he

INGREDIENTS:

2 medium sized apples (should be firm )
3 cups milk (chilled)
3 to 4 tea spoon sugar
1/2 tea spoon cinnamon powder
2 tea spoon honey
4-5 ice cubes(crushed)
2 scoops vanilla ice cream(optional)

METHOD:

Peel the apples and cut into small pieces.

Now beat them in a mixer till a paste is formed.

Pour milk and all the other ingredients and whip for 3 mins.

Serve chilled!...

Serves: makes 2 long glasses

Preparation time :5 mins

Comments (0)

Sweet Corn Rice...!!!

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Quick Dishes, Rice Dishes

This is a very easy and tasty recipe.Whenever i want to make a quick lunch i make this. Sweet corns give it a very nice and sweet taste. It gets ready in no time.

INGREDIENTS:

2 cups basmati rice

1 cup sweet corns boiled

1/2 cup green peas (optional)

2 onions chopped lengthwise

2" cinamon stick

4-5 peppercorns

5 cloves

2 bay leaves

1/2 tea spoon shahi jeera

1/4 tea spoon turmeric

1/ tea spoon corainder powder

1 veg maggi cube

4-5 tea spoons chopped coriander leaves.

1/2 lemon juice

ghee

salt

METHOD:

Soak the rice in water and put on a cotton cloth for 30 mins after adding a spoon of oil.

Take a pan add ghee and fry the onions till golden brown then add the sweet corns and green peas. Fry for 5-6 mins.

Meanwhile take another pan add ghee. Now add all the dry whole masalas like cloves, pepper,cinnamon,shahi jeera and bay leaves.Fry for 2 mins. Add the soaked rice and fry for 4-5 mins.

Add the fried rice in the sweet corn mix. Mix it properly.Now add 4 cups of hot water.Add powdered maggi cube, turmeric powder, corainder powder and salt.close the lid and let the rice cook.

When the rice is almost done add lemon juice on top and garnish with coriander leaves.Remove from flame.

Its ready!..

Serve plain or with dal fry/gravy dish.

Serves:3-4

preapration time :15 mins

Comments (0)

Sabudana Wadas...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Fasting Day Dishes

This sabudana vadas are one of the most famous and yummy fasting day item..but they are really tasty and crispy.I love to enjoy them widout any fast also:-)..If any of my friends or relatives are coming to our place to visit we make this recipe. Most of them like it. This recipe is my moms version i just love them.So one day i decided to try them and they became superb....Its really a very yummy snack

INGREDIENTS:

2 cup Sabudana(pearl Sago)
2 medium sized boiled potatoes
1 cup dry roasted Groundnut powder (not too fine)
3-4 green chillies
1/4 cup corriander leaves
Sugar to taste
Salt to taste
Oil/Ghee for frying

METHOD:

Wash and Soak sabudana for 4-6 hours with water.Use 1/2 cup water to soak.Soaking them in corect amount of water is necesary or else they do not soak properly and become hard.

Grind the green chilles and corainder leaves to a course paste.Grate the boiled potatoes finely.

Mix grated potato, soked sabudana, groundnut powder, green chillis and coriander paste,sugar and salt.Make a dough.

Make small flat round wadas out of this mixture.

Heat ghee.Deep fry them on medium flame or else they become brown soon form outside but remain raw inside. Make sure oil is well heated otherwise wada and oil both spoil.

Serve hot with chutney or sauce.I prefer only green corainder chutney as it goes very well with it.

NOTE:Quantity of water (1 cup sabudana and 1/4 cup water) is very important to get perfectly soaked sabudanas. Or else they becoem very hard or too soft.

Preparation time:25 mins

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