Sunday, December 27, 2015

Christmas Cake/Plum cake - Alcohol Free Version

Christmas Cake -alcohol free

Then Best part about the Christmas season is the yummy sweet treats that you can get to eat throughout the season like the cakes and the muffins. So get ready to prepare my version of plum cake without using Rum. Trust me,you'll surely be happy that you tried this recipe at home. 

In India, plum cake is found everywhere during Christmas season, although it is also available commonly throughout the year. Traditionally the dry fruits are soaked in rum for a month before making the cake. To make cake without alcohol cook the fruits in Caramel syrup and orange juice for 5-10 minutes. This cake is a alcohol free version.
Merry Christmas to all!!!
  1. All purpose flour - 1 cup
  2. Eggs - 3 nos
  3. Sugar - 1 cup ( powder)
  4. Baking powder - 1 tsp
  5. Baking Soda-1/2 tsp
  6. Butter - 1 cup 
  7. Vanilla extract -1 tsp
  8. Raisins - 1/2 cup
  9. Cashew nuts - 1/4 cup (chopped)
  10. Tutti frutti - 1/2 cup
  11. Cinnamon powder - 1/2 tsp
  12. Nutmeg powder-1/4tsp
  13. Grated orange zest - 1 tsp
  14. Cherries - 5 (chopped)
  15. Sugar - 1/2 cup (To make caramel)
  16. Water - 2 tbs
  17. Warm water - 1/4 cup
  18. Orange juice - 1 cup
  • Method:
  • To prepare Caramel-Orange syrup:
  1. Mix the 1/4 cup of sugar with 1 tbsp of water and melt over medium low flame until the sugar dissolves and caramelizes. Now remove the pan from the heat and add 1 cup of warm water slowly and mix well. Caramel-orange syrup  is ready.
  2. Soak the fruits,tutti frutti and zest in this caramel syrup,leave it overnight at room temperature ( you can make this syrup a month ahead and refrigerate).
  • To Prepare the Cake:
  1. Preheat the oven 160°C. Sieve Maida/ all purpose flour, baking powder, baking soda all spice powder cinnamon +  nutmeg), salt and combine altogether evenly.
  2. Nice beat  butter and add a cup of sugar powder. Then add the eggs one at a time and beat well. Now add the flour mixture little by little and beat well.
  3. Add the caramel mixture,soaked raisins, nuts, tutti frutti, cherries, grated orange zest, vanilla extract into the batter and mix them with a spoon thoroughly.
  4. Grease a medium baking pan with butter and pour the batter,tap on work surface to get rid of any air bubbles.
  5. Bake the cake for  about 45-50 minutes.When the cake is ready, test with a skewer. Poke it into the middle of the cake and if it comes out clean - the cake is done.Remove from the oven.

Saturday, December 12, 2015

Crispy Squid/Calamari Fry

This weekend try making your own Crispy and Perfectly seasoned fried calamari /Squid recipe. This crispy fried calamari rings recipe is literally as easy as frying potatoes.. should really give it a try at home.


  1. 1/2 kg Squid (10-12 medium sized)
  2. 1cup - All purpose flour
  3. 1/4cup - Fine semolina
  4. 2tbsp - Corn starch
  5. 1tsp - Dried Oregano
  6. 2tsp - paprika 
  7. 1tbsp- Pepper Powder 
  8. Salt to taste
  9. Vegetable oil for frying

  • To prepare this super easy fried Squid/calamari recipe, clean the Squid/calamari and wash thoroughly. Using a sharp knife cut the calamari in slices, approx. 1 cm each. This will create the rings, as seen in the picture above.
  • Prepare the seasoning for the fried Squid/calamari. In a blender add the seasoning and blend it until all the ingredients mixes well.
  • Spread a large polythene bag or tupperware add the flour and seasoning. Place in the sliced Squid/calamari and shake well to coat (you will need to do this in batches). Remove the calamari onto a plate, shaking of any excess flour.
  • Into a medium sized frying pan pour enough vegetable oil to deep fry the Squid/calamari. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the Squid/calamari rings in, if it sizzles the oil is ready. Fry the Squid/calamari in batches for about 3-4 minutes, until nicely golden.
  • Remove the fried Squid/calamari using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and sprinkle with some more salt.
  • Enjoy this delicious fried calamari recipe with a last minute squeeze of a lemon.
  •  The seasoning for the calamari is a matter of preference. Some salt and freshly ground pepper will be just amazing, but adding also fresh herbs, like oregano and spices, like paprika will surely lift the flavour.
  •  Hot oil can be really dangerous, so use a slotted spoon to carefully place the calamari inside the hot oil. Not overcrowding the pan is vital for crispier results. If you add too many, the calamari will release water and the temperature of the oil will fall, resulting into not cooking properly.

Wednesday, November 18, 2015

Katla Maach Bhaja/Fish fry

It's no secret that Bengalis love fish! The basic Bengali fish fry, however, is even simpler. It's essentially a 5-ingredient recipe and tastes AWesoMe.

Ingredients :

  1. Katla Slices- 10-12
  2. 2 heaped tsp Chilli powder
  3. 2tbsp-Ginger-Garlic paste
  4. 1/2tsp- Turmeric powder
  5. Salt to taste
  6. 2tsp Kasundi/mustard paste

  • Wash  and clean the fish pieces well and add all the ingredients, let it sit for about 20-30 minutes in the marinade.
  • Heat the kadahi on low flame and heat it well. 
  • Now add around 5 tbsp of mustard oil and spread it all over with the help of a spatula.

  • The sides of the kadahi/Pan should get coated well with the oil.
  • (Do not use a wooden spatula ... a steel one works best with an iron kadahi).
  • On low heat, let the oil heat till you can smoke from it.
  • With the spatula, gently smear the heated oil on the sides on the inside of the kadahi  again.
  • Now the kadahi is properly seasoned and will work as a non stick.
  • Now raise heat.
  • Holding a cover with one hand ready, pick a piece of the marinated fish and gently slide it into the hot oil and immediately cover it.
  • Be very careful ... the hot oil will splutter ... so use the cover to shield yourself. 
  • Do not add more than 2 or 3 pieces at a time .... the fish will stick to each other and will be very difficult to separate and turn them later.
  • Now raise heat and let it fry for around 2 minutes. 
  • Lower heat, remove cover and very carefully and gently turn the pieces over. 
  • Cover and let it cook for 2 more minutes.
  • Remove cover, raise heat to medium and  gently bring one piece to the side of the kadahi and hold for a while for the extra oil to drain.
  • Remove all the pieces likewise and keep on aside. 
  • For the next batch, let the remaining oil heat a little more. Or if you need you can add more oil.
  • Remove any leftover residue from the first batch with the spatula .... the oil should be debri free.
  • Continue in the same way for the rest of the fish pieces.
  • If you want a crispy fry to eat as a plain bhaja, you can keep the fish in the kadahi for some more time after removing the cover ... till one side turns dark brown. Turn it over and brown the other side to.

Friday, November 6, 2015

Dragon Fruit Pudding

This Diwali try this quick and fruity dessert with these dragon fruit.These elegant make-ahead desserts are ideal for a stress-free finale to a smart dinner. The combination of fragrantly perfumed dragon fruit combined with whipped cream and full fat milk make these desserts totally delicious. You can whip them up in advance and chill in the fridge for several hours so they’re perfect for easy entertaining and look stunning served in glasses with a spoonful of dragon fruit on the top. This spiny-skinned orb is easy to cut and peel, and its white or pink flesh delivers a subtle flavour reminiscent of melons. Your taste buds are about to be tickled pink!


  1. 1- Dragon Fruit
  2. 1/2 litre Full Cream Milk
  3. 1/2 tsp Agar Agar powder ( about 3gms)
  4. 1 cup fresh Cream
  5. 3/4 - 1 cup Sugar
  6. 1/4tsp Vanilla essence 
  • Cut the passion fruit in half and scoop out the pulp and refrigerate at least 30 minutes before using.
  • Mash all fruits in a blender or a food processor until smooth with fresh cream.
  • Bring milk mixed with the agar powder to a simmer. Cook, stirring frequently, until agar is completely dissolved.
  • Blend fruit mixture and milk- agar mixtures and pour the blend to the pudding moulds that you are going to serve.
  • Press a piece of plastic wrap directly on the surface of each pudding and set it as such in the fridge (not in freezer) until serving time. 
That’s it! Very easy, light and soooo yummy! This pudding can be stored in the fridge for couple of days – but usually it’s gone really quickly:)

  1. When buying passion fruit look for ones with uniformly pink in colour this shows they’re ripe and will have the best flavour.
  2. Avoid dragon fruit that has spots and is hard.Also avoid if you see brown leaves or a dry, brown stem.

Friday, October 23, 2015


Mysore koli saru

Mysore Koli Saaru is a dish high on spices and chilly with some coconut and poppy seeds, tastes really fabulous.I otherwise call this red chicken curry for its brilliant red gravy.Chicken curry is well flavoured with spices.It can be prepared very easily.It is specially served with "Ragi mudde" a traditional a staple food of Mysore. If you love spicy dishes, you should definitely give this a try, here is Mysore Koli Saaru Recipe.

Mysore koli saru

Ingredients (serves 5-6 People)
  1. 1 kg-Chicken (Curry cut)
  2. Turmeric powder
  3. Salt to taste
  4. 2tbsp ghee

For the Masala: 
  1. 3 tbsp-Poppy seeds (khus khus)
  2. 2 cups-freshly grated coconut 
  3. 1tbsp-Roasted gram/putane
  4. 3-4 Green cardaomon
  5. 10-Cloves
  6. 2(1inch) pieces -Cinnamon
  7. 10-Black pepper corns
  8. 2-Onion,sliced
  9. 10 Garlic cloves
  10. 2 tbsp Dhania powder – 
  11. 1tbsp Red chilli powder – 
  12. Salt to taste
  13. 1tbsp Ghee/clarified butter
  • Marinate the chicken with salt and turmeric powder for about 30-50 mins.
  • Add 1tbsp ghee to a pan and roast sliced onion,garlic  poppy seeds, black pepper corn, cloves, cinnamon and green cardamom on a low flame till onion turns to light brown in colour.Once done take it on to a plate.
  • In the Same fan add  the grated coconut and fry till lightly brown. Remove coconut and add them to the blender along with roasted dry spices and grind into a smooth paste with 2-3 cups of water.
  • Add the remaining Ghee in a kadai,add marinated chicken and saute for 5 minutes.
  • Add the ground masala, dhania powder, red chilli powder and salt and fry for about 2 min,cover and cook till it is done.
  • Garnish with dhania leaves, if you like.
  • Serve hot with rice or ragi mudde

Tuesday, October 20, 2015

Soya nuggets/chunks Seekh Kebab

Soya Seekh kebab

Soya nuggets Seekh kebab is the variation of regular Seekh Kebab which are made using mutton or chicken.My version of this recipe tells you to make seekh Kebab using Soya Nuggets.With the same Barbecue Method, you will enjoy a different taste of soya nuggets and also seekh kebabs. The recipe is unique and simple to follow and this is the best BBQ item you can make with soya chunks.

  1. 2 cups -Soya nuggets/chunks
  2. 2-3 - Medium Sized Potato boiled,mashed
  3. 1/4 cup -Chana dal
  4. 2 tsp -garam masala powder
  5. 1/2 cup -Freshly chopped coriander leaves
  6. Few fresh mint leaves,chopped
  7. 1- Garlic bulb, chopped fine
  8. 4-5- Green chillies chopped
  9. 2 tsp -Ginger chopped
  10. 2tsp Red chilly powder
  11. 1tsp Chaat masala
  12. 1tsp -Pepper powder
  13. Salt - to taste
  14. Butter 1/4 cup melted 

  • Wash and Soak Chana dal for about 1 hour
  • Pressure cook with 11/2 cups of water.Cook for about 20 minutes or take 3 whistle . Drain the excess water if any.
  • Boil soya nuggets in enough water and drain.
  • Take a blender and mix all above ingredients except butter ,onion, coriander leaves,mint leaves and mashed potato ,blend to a coarse mince mixture. Do not overdo it.You may also use a hand mince machine for the mixture. 
    Now place in a bowl and put melted butter. You may use desi ghee or oil but the taste is better with butter. 
  • Remove the kebab mixture into a bowl and add rest of the ingredients and mix it well.
  • Now make equal parts. It will make about 10 and put around skewers and shape them into seekh kababs. 
  • Cook on a coal grill or in an oven grill with 400 degrees F for 10-12 minutes. Turn them in between and when cooked, remove and sprinkle the rest of the butter on top and serve with mint chutney,sliced onions, lemon.

Friday, October 2, 2015

Subz ki Tehri

The Uttar Pradesh is just as diverse as its geography. Ranging from simple everyday fare to rich, elaborate banquets, the cuisine of Uttar Pradesh has absorbed and adapted a variety of cuisines to create and entire smorgasbord of wonderful dishes.. Many of the hindu communities  are staunch vegetarians and they have created a vast variety of vegetarian dishes ranging from the all time favourite puri-aloo ,  adn to savouries and different types of biryani...
Subz/vegetableTehri, a delicious one pot rice meal which originated in Uttar Pradesh.Its aromatic,filled with varied Masalas and lots of vegetables especially cauliflower and potatoes.

  1. Potato: 1, cubed.
  2. Carrot: 1, cubed.
  3. Frozen or Fresh Peas: One handful.
  4. Cauliflower: 3 or 4 florets.
  5. Beans: 1 handful, chopped (optional).
  6. Onion-1
  7. Ginger: 1 inch, finely chopped.
  8. Garlic: 6 cloves, chopped.
  9. Kashmiri Chilli Powder: 1 tsp.
  10. Coriander Powder: 1 tsp.
  11. Turmeric Powder: 3/4 tsp 
  12. Garam Masala: 3/4 tsp.
  13. Basmati Rice: 2 cups (200 ml cup)
  14. Hot Water: 5 cups
  15. Juice of 1 Lemon
  16. Salt: 1 1/2 tsp or as needed.
  17. Ghee-1 cup
  18. Jeera: 1/2 tsp
  19. Cardaomom-4-5,crushed 
  20. Saunf: 1/2 tsp (optional)
  21. Mint Leaves To Garnish,Fried onion


  • Wash and clean rice and keep it on a strainer. Heat ghee in a pressure cooker, add in jeera ,saunf and cardamom
  • Add in the chopped onion, ginger and garlic, allow it to turn light brown.
  • Add in the cubed vegetables ,cauliflower,carrot, peas, beans, and potato. Let them fry in the oil for 3 minutes on medium flame.
  •  At this point keep water to boil in a separate saucepan.
  • Now add in dry powders: Kashmiri chilli powder, coriander powder, turmeric, and garam masala powder to the fried veggies.Saute for couple of minutes,on low flame.
  • Add the rice and mix well again on low flame for 3-4 mins.
  • Add in the boiled hot water, salt, juice of one lime and mix well.
  • Cover the cooker with its lid and take 2 whistle.
  • Open cooker after 15 minutes, fluff the rice with a fork.
  • Garnish with chopped mint leaves,fried onion and some roasted cashewnuts
  •  Serve hot with plain curd or boondi raitha.

Murgh/chicken Malai Kebab

Murgh Malai kebab

This delicious, melt-in-your-mouth Kebab is so easy to make you'll wonder why you haven't cooked it before! If you've got kids, they will love its mild flavours too. The Chicken Malai Kebab recipe listed below is the most basic of Indian recipes also one of the tastiest! Trying this Chicken Malai Kebab recipe at home is an easy way to get a delicious meal.

  • Preparation time: 15 mins    
  • Rest period: 12 hours   
  • Cooking time: 15 mins    Serves: 5-6

  1. 1 kg chicken, cut into bite sized pieces
  2. 3tsp Green chilly,coarse paste
  3. 1 tbsp garlic paste
  4. 1 tbsp ginger paste
  5. 1 tsp cumin powder 
  6. 1 tsp coriander powder 
  7. 1 tsp chaat masala powder (optional)
  8. 1 tsp garam masala powder
  9. 1/4 cup  hung curd/ yogurt
  10. 2 tbsp fresh cream
  11. 2 tbsp grated cheese (any white cheese except Parmesan)
  12. 1 tbsp lime juice
  13. 1 tbsp butter
  14. salt to taste
  15. black pepper to taste


  • Wash the chicken pieces and pat dry. The idea is to get all excess moisture out of the chicken. This is the only way to ensure juicy and charred meat.
  • Add the ingredients listed under 1st marinade. and refrigerate for 30 minutes. 
  • To prepare the yogurt marinade just mix everything listed under  marinade in a large bowl. If you are making your own garlic and ginger paste (which I highly recommend), use as little water as possible. It is a good idea to use the curd to make the ginger garlic and green chilly  paste to control the moisture in the kebabs
  • Add the chicken pieces to the  marinade.Mix to make sure that the chicken pieces are evenly coated. Cover with cling wrap  and refrigerate overnight.
  • Generously grease metal skewers (you can use wooden/bamboo skewers, but make sure to soak them for at least 12 hours). 
  • Thread the chicken pieces on skewers, making sure not to crowd them (you will need 6-7 skewers) and grill over charcoal,basting with oil or butter.
  • Roast on high for 10 minutes,then flip and roast for 3-4 minutes on the other side.
  •  If you don’t have a charcoal grill then preheat oven to the highest possible temperature and  grill at high heat (200C) for about 10 minutes and when you notice some water coming out, remove the tray and carefully turn over the kebabs one at a time so the other side can get done too.Return in oven and grill for another 10-15 minutes
  • Once done, the kebabs should be slightly browned (not too much) so remove them from the tray and put them in a pan . Using a piece of coal, smoke the kebabs to give them a bbq smell.Serve hot with green mint chutney. 

Tuesday, September 29, 2015

Soya chunks-Peas Kurma... a pressure cooker recipe

Soya chunks Kurma

  • Mini Soya Chunks– 3 cups
  • Fresh or dried Green peas (if you are using dried one,then soak overnight)
  • Meat Masala – 3 tbsp
  • Red chilly powder – 1 tsp 
  • Onion (sliced) – 1 large
  • Tomato (sliced) – 2 large
  • Green Chillies (slit) – 2
  • Curry Leaves – A sprig
  • Coriander Powder – 1 tsp
  • Turmeric Powder – 1/2 tsp
  • Pepper Powder – 1/2 tsp
  • Ginger Paste -2 tsp
  • Garlic Paste – 2 tsp
  • Tomato Sauce – 1 tbsp (optional)
  • 2 cups milk
  • Coriander leaves/Cilantro – A few
  • Oil – 2 tbsp
  • Salt – As required
  • Water – As required
Preparation Method
  • Soak the Soya chunks in hot water for around 15 minutes. Squeeze out the water and clean the soya chunks and drain out excess water if any. 
  • Marinate the soya pieces with  ginger garlic paste,salt and meat masala powder for 5-6 minutes..
  • Heat 2 tbsp oil in a pressure cooker ,add sliced onions and saute till the onions are translucent.
  • Add slit green chillies, chopped tomatoes and saute till the tomatoes are cooked properly.
  • Add 1/2 tsp turmeric powder, 1 tsp chilly powder, 1 tsp coriander powder,1/2 tsp pepper powder  and stir fry for a few minutes.
  • Add the marinated soya chunks along with soaked or fresh peas, 1 tbsp tomato sauce and some salt if required . Add some water (around 1/4 cup) so that the gravy has some water content.
  • Sprinkle 1/2 of the chopped cilantro leaves and mix well.
  • Cover and pressure cook  for another 15-20 minutes or take two whistle , till the gravy is fully coated on the soya pieces.
  • After few minutes open the lid and add milk to the gravy and cook again for 2-3 minutes.
  • Garnish with remaining coriander leaves.
  • Serve along with rice or chapathi.

Monday, September 28, 2015

Saoji mutton

Nagpur and Vidarbha has its own culinary treats. Nagpur itself has its own specialty cuisine like  “Saoji”. Nagpurians are known for their love for spicy food which is prominently evident in popularity of Saoji Food.  Saoji Mutton is cooked in a delicious gravy of dry coconut and whole garam masalas roasted and ground. The key ingredient in this recipe is " Saoji spice powder",which gives very robust flavour to this dish.

“Saoji spice power/garam masala powder” recipe is consisting of varieties of garam masala which enhance the taste of this mutton curry. This is one of best garam masala powder recipe which has best combination of Indian spices. Additionally dry coconut used while cooking brings extra thickness to mutton gravy. This recipe is also famous  because of its spicy flavor and aroma.The recipe may seem long, but is incredibly easy to make. Just make sure you have all the ingredients ready.This curry  powder can even be made a week in advance and stored in air-tight bottles.

  1. 1 kg -Mutton,  (Cut that into small pieces of 1 inch with bone)
  2. 1 teaspoon turmeric powder
  3. Salt to taste
  4. 2tsp Lemon Juice
  5.  Saoji Garam Masala powder
  6. Brown onion paste*
  7. 3 tomatoes ,chopped
  8. 2tbsp+2tbsp  Ginger Garlic paste
  9. 1tsp byadgi chilli powder
  10. 1/2 cup Coriander leaves chopped
Saoji Garam Masala powder*:
  1. Oil- 3 tablespoons
  2. Dry coconut- 1/2 cup ,grated
  3. Black cardamoms- 1
  4. Green cardamoms- 10
  5. Coriander seeds- 4tsp
  6. Shahi jeera- 1teaspoon
  7. Cumin-1tsp
  8. Cloves- 12
  9. Black pepper- 1tsp
  10. Cinnamon- 4 pieces of 1 inch each
  11. Bay leaves- 2
  12. Dry byadgi red chilies-10-12
  13. Khuskhus (poppy seeds) 2 tsp
  14. Stone flower (Dagad phool)- 2 tsp
  15. Mace-1 small
  16. Salt- 3tsp
Method for the saoji masala powder*
Heat oil in a shallow/heavy bottomed pan,add all the ingredient.Roast till copra turns to dark golden brown colour. Make sure to roast on very low flame to prevent burning of the spices.

Method of making brown onion paste:
Slice 3 onions and deep fry in oil till it changes to golden brown colour and drain the excess oil from onions and grind to a paste by adding little amount of water.

Method for the main curry:

  1. Marinate the pieces of mutton with lemon and turmeric powder for about 3-4 hours
  2. Now take pressure cooker add marinated muttton pieces and saute them on high gas till pieces get light brown.
  3. Then add paste of ginger garlic and fried onions and mix well with the mutton pieces.
  4. Once these pieces gets fried with both the paste add 1/2 of the Saoji masala powder * which is made earlier.
  5. Add salt as per taste and 3-4 cups water and mix well and then cover the cooker with a lid.
  6. Cook this mutton in pressure cooker till three- four whistles depending on the tenderness .
  7. Meantime prepare one more masala paste by adding remaining Saoji masala powder,1/2 of the coriander leaves and tomatoes and grind it to smooth paste.
  8. Take a pan add some oil and saute this ground masala paste and add 2tbsp ginger garlic paste and 1tsp chilly powder and saute till oil comes on top.
  9. Now add the cooked mutton pieces and bring it boil,check the seasoning and cook for about 10 minutes on medium flame
  10. Serve this mutton with bread/ pav or rice bhakri

Capsicum- Rava Bhath

Rava bhath is a popular breakfast made in most of the Indian houses known for its delicious taste and quick cooking process. This dish is very similar to the basis upma with an additional ingredient added .Normally a basic upma dish does not have any other veggies in it but as capsicum is added to this dish hence the name Capsicum bhath. Preparing a basic upma or capsicum bhath hardly takes about 10 minutes hence this is popularly cooked for breakfast or served during marriage functions or get-togethers as this dish is fast and easy to cook. Caspsicum  bhath made with Bombay rava or Bansi rava is served with either peanut chutney or coconut chutney,but i like to relish it plain.
Generally there are many versions of preparing the Capsicum Bhath. It can be made with rice, onions, tomatoes and other spices or with broken wheat cooked in the same way like basic upma combined with capsicum, tomato pieces, green chillies and curry leaves. This recipe of tomato bhath with semolina is prepared with upma rava or Bansi rava, green chillies, onions, tomato, garam masala (optional) and fresh curry  leaves and coriander leaves. You can also add fresh chopped veggies like potato, carrot or green peas to make it nutritious and healthy. Kids would love to eat it as it would look colorful too.
  1. 1 cup  Bansi rava/Kesari Rava
  2. 3 cups of Water
  3. 2 Big Green Capsicum
  4. 1 Small Tomato
  5. 1 medium Onion
  6. 4Tbsp Ghee
  7. 1/2tsp Garam Masala (optional)
  8. 1/2tsp Mustard seeds
  9. 1/4 tsp Cumin seeds
  10. 1tsp Urad dal
  11. 1/2tsp Chana dal
  12. 5-6 Green chillies,slit
  13. Few curry leaves
  14. Coriander leaves for garnishing

  • First keep a thick bottom pan on the stove and add the ghee.and put mustard seeds,cumin seeds,urad dal, chana dal and curry leaves for Tampering. 
  • After they get fried add chopped onions and green chillis, saute for 2 minutes then add chopped tomatoes and Capsicum. 
  • Saute them for 2-3 minutes ,then add salt and 3 cups of water and let it boil.
  •  When water starts boiling, add the bansi rava or semolina and keep stirring continuously till it is almost cooked.
  • Cover it with a lid and cook on low flame for about 2 mintues.
  •  Then switch off the stove and add coriander leaves .Serve hot.

Saturday, September 19, 2015

Broken corn/corn dalia Payasam

Its like a ritual we make payasam /godshe (konkani word for dessert) for every occasion.This traditional south indian dessert  is made using coconut milk,jaggery,ghee and nuts.
I made a vegan version of this recipe for the first time and turned out well.

  1. Broken corn/corn dalia-1 cup
  2. Chana/bengal Dal - 1/4 cup
  3. Coconut -1/2,freshly scraped
  4. Cardamom-4-5
  5. Cinnamon-I small piece
  6. Nutmeg/jaiphal-a pinch
  7. Jaggery -3 cups (adjust according to your taste buds)
  8. Coconut Oil : 1 tablespoon (replace by ghee, if not vegan
  9. Cashews : Few
  10. Almonds : Few

  • Pressure cook chana dal with 2 cups of water for 3 to 4 whistles.
  • Let it cool. When pressure subsides open the cooker and make sure dal is cooked well.
  • Meantime take a pan and add some coconut oil and corn dalia,roast for 3-4 mins on low flame.
  • Now transfer the cooked chana dal into a big heavy bottomed deep pan,add roasted corn dalia and 2 cups of water,cook till dalia becomes soft.
  • Heat jaggery with 1/2 cup of water. When it starts melting and heating, pour the mix through a filter over the cooking dal.Cook again for 5-6 minutes till jaggery mixes well.
  • Grind coconut,cardamom,nutmeg and cinnamon to smooth paste using little water.
  • Now add this coconut paste to cooked dalia and let it come to boiling stage.
  • Let it heat for another 3 to 4 mins.
  • In a small pan heat coconut oil, when hot add cashews,When they turn slight golden brown,add almonds pieces and turn off the gas. Add it to the payasam.
  • Serve either hot or cold.

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