Cooking Dil Se...!!!

Methi Paratha...!!!

Author: Siddhi Shirsat // Category: Breakfast Items, Evening Snacks, Paratha's

I like methi vegetable a lot. So i try different things of it.This methi paratha is also a good combo. Its a tasty and healty breakfast too. Very simple to make.

INGREDIENTS:

2 cups chopped fenugreek leaves(methi)
1/2 cup besan (gram flour)
3 cups wheat flour
2 tea spoon chili powder

1 tea spoon corainder powder

1 tea spoon cumin powder
4 table spoon butter
Salt

METHOD:

Chop methi leaves into small pieces and add salt. Keep for 5-10mins. Squeeze water out of the leaves.

Mix all the other ingredients.Add methi leaves to the ingredients mixture . Kned it intoa soft dough. Apply oil and leave for 1-2hours.

Make paratha of medium thickness and fry it and apply butter on both the sides.

Serve hot with pickle or sauce.

NOTE:Usually the methi leaves are squeezed after applying salt to remove some of its bitterness, but by doing this some of its nutrients are also lost. So it is your choice to do it or not. Leaves can be used directly also.

Serves:4-5

Preparation time:15 mins

Comments (0)

Strawberry Smootie...!!!

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

This is a very easy to make drink. Can me made in jus 2-3 mins.

INGREDIENTS:

5-6 fresh strawberries or strawberry pulp

1 cup thick yogurt

2 tea spoon sugar

1 tea spoon honey

2 ice cubes

METHOD:

Cut the strawberries in pieces and blend them.Then add all the other ingredients in bender for 3-4 mins .

If using strawberry pulp blend directly.

Serve with a vanila or strawberry ice-cream scoop.

Makes 1 glass

Preparation time:5 mins

Comments (2)

Tawa Pulav...!!!

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

Tawa pulav is boiled rice tossed with fresh vegetables and spicy red chilli paste and masalas. Popular street food in india. I had tasted it in one of the restaurants in pune. We had loved it. So i decided to give it a try on day. So made it some days before refering to 2-3 recipes from net. Result was indeed good. I njoyed tossing it on tava the max...:-))

INGREDIENTS:

1 1/2 cup basmati rice

1 tomato chopped

2 cups mixed chopped vegetables(capsicum,carrot,cauliflower)

1/4 cup green peas(mutter)

2 onions chopped

1 tea spoon jeera

3 tea spoon chilli powder

3 table spoon pav bhaji masala

2 table spoon ginger-garlic paste

1 tea spoon cumin seeds

salt

3 table spoon coriander leaves chopped

1 table spoon limon juice

4-5 cloves

5-6 peppercorns

2" cinnamon

2 bay leaves

ghee

METHOD:

Wash the rice and drain water completely.Keep aside for 10 mins. Now take a pan and ghee. Add the rice in it and fry for 3-4 mins. Now add 3 cups of water. Add salt. Let it cook.

When the rice is done , spread it ona plate to cool and add little butter on it so that all grains seperate from each other.

Take green peas and cauliflower pieces ina bowl and add hot water to it and salt. They will become bit soft.

Heat a big tave.Add ghee. Add cumin seeds and saute till well browned.Add the onion and saute till lightly browned. Add ginger - garlic paste and tomatoes and saute till tomatoes become soft.

Now add all the vegetables and mix.Add pav bhaji masala, red chilli powder , salt and a little water. Mix and cook for two to three minutes. Stir nicely and countinously.

Now keep the veges aside of tava and add little ghee and add all the whole masalas and fry for 10-15 secs.Then mix it with tave bhaji. This are added later to avoid extra overwhelming taste which we would get if we add them before with cumin.

Now add little more ghee and add rice to it and mix it with the tawa bhaji. Add first only half quantity of rice, when its properly mixed add the rest ans keep on stiring countinously.

Add lemon juice and coriander leaves.Now toss the pulav with high flame for 2-3 mins.Remove from flame .

Serve hot plain or with raita.

Serves:3-4

Preparation time: 25 mins

Comments (1)

Fried Mushrooms

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

This Fried mushrooms tasts realy nice.This is a typical frying method used in goa. They are realy simple to make.If forest grown natural mushrooms are used they taste more nice. I have used same natural grown mushrooms here.

INGREDIETNS:

8-10 natural mushrooms (or artificial mushrooms)

2 tea spoon chilli powder

1/2 tea spoon turmeric powder

2 table spoon rava(sooji)

salt

oil

METHOD:

Cut the mushrooms verticaly in 2 pieces each.

Apply turmeric powder, chilli powder and salt to the mushroom pieces evenly.

Heat a tava and add oil. Deep this mushrooms individualy in rava and shallow fry them till golden brown.

Serve hot.

NOTE: As this is a typical goan method of frying veges , you can even use sliced potatoes.brinjals and vertically sliced lady fingers insted of mushrooms.Method remaind the same.

Preparation time:10 mins

Comments (0)

Banana Halwa...!!!

Author: Siddhi Shirsat // Category: Desserts, Goan Dishes, Sweets

This banana halwa is one of the common sweet dish prepared in goa. Its a very simple n tasty sweet dish. It can be prepared by any ripe bananas, but here we prepare with a local breed of big bananas called as 'mandoli keli'. It tastes best when prepared using this bananas. I have posted a pic of those special bananas below.

INGREDIENTS:

3-4 ripe bananas(Mandoli bananas preferred)

1/2 cup sugar

5-7 cloves

1 tea spoon cardoman powder

3 cups water

3 table spoon desi ghee or normal ghee

METHOD:

Peel the ripe bananas and slice them , so that round shapes pieces are formed with 1/2 cm thickness.

Take a kadai and add ghee ot it. Desi ghee is prefered as it gives a nice taste and aroma to the dish.When it becomes hot add the cloves to it . Cloves are added as they give a nice flavour to this dish, they go well with banana taste.After 1 min add the banana pieces and cook them in ghee for 4-5 mins.Stir again and again in middle so that they do not stick to the pan or burn.

Simultaneously take a vessel and add water and sugar to it. Cook the mixture till the sugar dissolves completely in it and forms a medium consistency sugat syrup.

When this banana pieces are cooked a bit in ghee add the sugar syrup and let them cook in it. After some 5 mins the banana pieces will absorb it and become soft.

Check the sweetness, if its less sweet more sugar can be added now. Do not allow the sugar syrup to dry up completely. Some of it must remain so that the halwa tasts good.I have shown a pic below to show the sugar syrup amount and consistency.

When the bananas are cooked add cardoman powder and remove from flame.

Serve hot or cold.

Serves :5-6

Preparation Time:15 mins

Comments (0)

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.

Comments (0)

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

Comments (0)

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

Comments (0)

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

Comments (0)

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

Comments (0)

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

Comments (0)

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

Comments (0)

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

Comments (0)

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.

Comments (0)

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

Comments (0)

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