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July 31, 2018

BRINJAL CHUTNEY

by passion of cooking, in Chutney

A healthy, tasty and spicy brinjal recipe which is an ideal side dish for rice. It’s a recipe from Udupi-mangalore and Konkani recipes.

INGREDIENTS:

Brinjal - 3

Tamarind small lemon sized

Green chilli - 3

Salt to taste

Asafeotida - pinch

Jaggery - 1 tsp

For Seasoning:

Ghee - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Red chilli - 1

Curry leaves

METHOD:

1. Wash the brinjal and cut each into 4 pieces.

2. Cook this until soft (it may take 10-15 min) and switch off the flame.

3. Cool the brinjal pieces to room temperature. (Drain the water, don't discard it).

4. Peel the skin of brinjal and transfer the brinjals to a serving bowl.

5. Add salt, tamarind pulp, jaggery and asafeotida. Mix well.

6. Now add chopped green chilli and start mashing with your hands.

7. In a small pan/ Kadai, heat ghee and add mustard seeds,Urad dal and red chilli. When mustard seeds splutters add curry leaves.

8. Pour this seasoning to the brinjal bajji/ chutney and give a final mix. Add little water(in which brinjal cooked) if required.

9. Serve this with hot steaming rice.

July 30, 2018

KASHMIRI DUM ALOO

by passion of cooking, in Curry for chapathi

Kashmiri Dum Aloo, a mild spiced whole potatoes (aloo) curry cooked lite spices, and healthy yogurt and tomato base. This will be the best tasting, authentic and tender whole potato curry you will ever enjoy! It is one the most coveted potato curries in the Indian menu and can be served with plain rice, Jeera rice, Paratha, Naan, Phulkas etc.

INGREDIENTS:

Baby Potato - 5 to 6

Onion - 1 (large) or 2 (medium)

Garlic - 3 to 4

Ginger - 1- inch

Cashew nut-12 to 15

Curd - 1/2 cup

Tomato - 2

Cumin seeds - 3/4 tsp

Kasurimethi - 1 tsp

Whole garam masala(1 green cardamom, 1/2 inch cinnamon stick, small piece mace, 2 cloves)

Turmeric powder - 1/2 tsp

Red chili powder - 1 tsp

Cumin powder - 1/2 tsp

Coriander powder - 1/2 tsp

Black pepper powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Cooking oil - 6 tbsp

Salt to taste

Coriander leaves

METHOD:

1.Thoroughly wash baby potatoes and cook them in a pressure cooker or steamer.

2. Prick the boiled potatoes on all sides using a toothpick or a fork. This will allow them to absorb the flavors and spices better.

3. Add little red chili powder, turmeric powder, and salt into it.

4. Mix it properly and shallow fry it on medium heat for 2-3 minutes (keep it aside).

5. Heat a pan, add oil into the pan and let the oil heat.

6. Add whole garam masala and fry it, add cashew nut and fry it for 10 seconds.

7. Add chopped ginger and garlic and fry it for a minute.

8. Add chopped onion and fry it till it turns soft.

9. Add tomato and fry till it softs.

10. Turn off the flame, let the fried ingredients cool down. Take out in a blending jar and blend it into a thick smooth paste (do not add water).

11. Heat the same pan, add oil and let it heat.

12. Once the oil is heated, add cumin seeds and let it splutter.

13. Add red chili powder and turmeric powder into the hot oil for nice and rich color of gravy.

14. Add the masala paste and fry it on medium flame.

15. Add coriander powder, cumin powder, and black pepper powder into the masala paste, mix it.

16. Mix it properly and fry the masala till the oil is separated from the masala paste.

17. Add curd (simmer the flame before), stir it continuously.

18. Fry the masala on low flame for one more minute, add required water and stir.

19. Add garam masala powder add salt to taste ( I had already added salt in the potato).

20. Crush the Kasuri methi on your palm and add in the gravy, stir it.

21. Add the fried potatoes into the gravy, mix it, cover the pan and let the gravy come to boil.

22. Add coriander leaves and turn off the flame.

23. Delicious dum aloo is ready to serve with phulka/aloo phulka, rice, and pulao etc.

July 30, 2018

KERALA SPL KANJI PAYAR

by passion of cooking, in Dinner

Kanji is basically rice porridge, had thick or thin the way you like it. It is normally prepared with broken rice cooked in lots of water till done and seasoned with salt. the most common side is the thenga chammanthi, a coconut ground mash with some spices. When eaten along with the kanji, it gives a lovely dimension to the meal, making it so soul enriching!

INGREDIENTS:

For Kanji:

Kerala Matta rice - 1 cup

Water - 4 to 5 cup

Salt to taste

Ghee - 1 tsp

For Payar thoran:

Green gram/ mung been - 1/2 cup

Green chili - 3

Curryleaves

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Small onion - 6

Grated coconut - 1/8 cup

Turmeric powder - 1/4 tsp

Sat to taste

METHOD:

Preparing kanji:

Wash the rice and pressure cook it for 12 to 13 whistles in a pressure cooker.

Preparing cherupayar thoran:

1. Pressure cook the mung been for 6 whistles.

2. Heat coconut oil in a pan/cheenachatti. Add mustard seeds, urad dal.

3. When mustard seeds splutter, add curry leaves, green chili, and small onion. Fry till onion is transparent.

4. Add Cooked green gram, turmeric powder, and salt. Mix well.

5. Add grated coconut and cook for 2-3 mins. Switch off the flame.

Serving Kanji:

In a bowl/plate take kanji. Add some ghee and salt into the kanji. Enjoy kanji with papaddam, cherupayar thoran and thengachammathi.

July 28, 2018

Kaju Katli is an extremely popular Indian sweet, often made during Diwali and special festive occasions. This lip-smacking dessert recipe is loaded with the goodness of cashews and is truly delicious. Homemade Kaju Katli tastes much better, simply because you have a grip on the quality of ingredients used to prepare this sweet delicacy.

INGREDIENTS:

Cashews - 1 cup

Sugar - 1/2 cup

Water - 1/4 cup

Cardamom powder - 1/4 tsp

Ghee - 1 tsp

METHOD:

1. Powder the cashews in a dry mixer. Cashewnut should be at room temperature as refrigerated cashews will turn pasty upon grinding.

2. Sieve the powder to get rid of any big particles left behind. You can grind them again and add to the above mix.

3. Place a pan over low flame, add water and sugar. Stir the sugar solution. Boil until the sugar dissolves in water.

4. Add the cashew powder.

5. Keep the flame low and stir. Cook until it gets dense in consistency.

6. Once dense add cardamom powder and ghee into it. Mix thoroughly and continue cooking until it gets thick in consistency.

7. To check the desired consistency of paste, take some paste in a spoon and let it cool about 30 seconds. Check if it can be turned into a round dough ball, then it is ready. Turn off the flame and stir the paste for a while.

8. Touch the dough mixture, when you can able to handle the heat in the mixture, smear few drops of ghee on hands and start kneading the cashew mixture till the mixture turns to smooth dough.

9. Now take a butter paper and roll the dough with rolling-pin. You can adjust the thickness according to your choice.

10. Roll the dough in rectangle shape so that it becomes easy to cut Katli in diamond shape. That’s the traditional shape of this katli.

11. Kaju katli is ready to serve.

12. You can store it for 6-7 days at room temperature or for 1 month in a refrigerator.

July 26, 2018

GOLI BAJE

by passion of cooking, in Snack

Goli baje or Mangalore bajji is a very tasty evening tea time snacks which is popular in Udupi Mangalore. These are deep fried Maida balls with soft sponginess inside and a crisp layer outside. It is very easy and simple but the batter does need a little bit of fermenting time.

INGREDIENTS:

Maida - 1 cup

Onion - 1

Curd - 1/2 cup

Asafeotida - pinch

Green chili - 3

Ginger - 1 inch

Coriander leaves

Salt to taste

Baking soda - 1/2 tsp

METHOD:

1. In a wide bowl add finely chopped onion, green chili, ginger, coriander leaves.

2. Add maida, curd, salt, baking soda and asafeotida.

3. Mix well to form a smooth batter.

4. Keep it aside for about 2-3 hrs.

5. Heat oil in a kadai/pan.

6. Scoop out small sized batters using fingers and drop them one by one to oil.

7. Fry the goli baje under medium flame until they reach nice golden brown color.

8. Serve hot with coconut chutney.

July 24, 2018

SEV PURI

by passion of cooking, in Snack

Sev puri is an Indian snack and a type of chaat. It is a speciality that originates from Mumbai, Maharashtra. The combination of papdi, boiled potatoes, chutneys, onion and sev make it delicious. With lot's of sev on top of crispy papdi’s this is a spicy and tangy treat for the taste buds.

INGREDIENTS:

Papdi - 7 to 8

Potato - 1

Onion - 1

Sweet chutney

Green chutney

Black salt

Chaat masala

Coriander leaves

Sev

METHOD:

1. Place 7 to 8 papdis in a plate.

2. Slice the boiled potato and place them on each papdis.

3. Sprinkle some black salt on each potatoes.

4. Top some of green chutney and sweet chutney on the papdis.

5. Add some finly chopped onion.

6. Top with generous amount of sev and sprinkle some chaat masala.

7. Garnish them with chopped coriander leaves.

8. Serve sev puri immediately.

July 23, 2018

NENDRAPAZHAM/ KERALA BANANA JAMUN

by passion of cooking, in Sweet

Nendran Banana Jamun recipe is a delicious South Indian dessert recipe. Prepared with banana and loaded with sugar syrup this dessert recipe is sure to amaze your taste buds. This lip-smacking dessert is a must try for all the sweet lovers out there.

INGREDIENTS:

Nendrapazham - 2

Ghee - 5 tbsp

Sugar - 3/4 cup

Water - 3/4 cup

METHOD:

1. Peel off the ripe banana and cut it into circular slices.

2. Heat ghee in a pan and shallow fry the banana until golden brown color. Do in batches.

3. Drain them to a tissue paper.

4. In another pan/vessel, add sugar and water. Boil until the sugar dissolves completely and the syrup becomes little thick.

5. Switch off the flame add cardamom powder (optional).

6. Add fried bananas to the syrup and keep soaked for about 1 to 2 hours.

7. The delicious nendrapazham jamun is ready to serve……

July 22, 2018

MASOOR DAL VADA

by passion of cooking, in Snack

Masoor dal vada is very delicious & healthy tea time snacks. It is very simple for cooking. So, try this recipe.

INGREDIENTS:

Masoor dal - 3/4 cup

Onion - 1

Curry leaves

Green chili - 2

Red chili - 1

Asafoetida - pinch

Salt to taste

Fennel seeds - 1/4 tsp

Baking soda - pinch

METHOD:

1. Wash and soak masoor dal for 1 hour. Drain all water and keep aside.

2. Grind 3/4th part of masoor dal, fennel seeds and red chili in a blender coarsely or semi-course paste.

3. Transfer this to a bowl. Add remaining dal, onion, asafoetida, green chili, curry leaves, baking soda, and salt.

4. Mix well.

5. Fry the vada on medium heat till brown and crisp.

6. Drain on a tissue paper.

7. Enjoy this vada with a hot cup of tea/coffee.

July 21, 2018

PUMPKIN PAYASAM

by passion of cooking, in Desserts

Pumpkin Payasam is a traditional recipe made using coconut milk, pumpkin, sabudana, and cashews. Full of flavor, this sweet recipe is a quick and an easy to make recipe. The specialty of this payasam is, you will not be able to taste the pumpkins at all.

INGREDIENTS:

Pumpkin chopped - 2 cup

Jaggery - 1cup

Ghee - 1tbsp

Sabhudana - 1/8 cup

Grated coconut - 1 cup

Cashews - 8

Cardamom powder - 1 tsp

Coconut bytes - 6 to 7

METHOD:

1. Pressure cook the pumpkin for 2 whistles by adding half cup of water.

2. Drain water and smash the pumpkin. Keep it aside.

3. Cook the sabudana adding water in a pan. Keep it aside.

4. Get 1/2 cup of thick coconut milk, a second 1/2 cup of thinner milk, and then a third 1/2 cup of thin milk from the coconut.

5. Take a pan/uruli, heat ghee. To this add mashed pumpkin and saute well.

6. Add jaggery and saute well until it thickens.

7. Add cooked sabudana and 3rd thin coconut milk. Boil it for 3-4 mins.

8. Add 2nd thin coconut milk and boil for few mins. Switch off the flame.

9. Now add thick coconut milk and cardamom powder.

10. Take a pan and heat ghee in it. Add coconut bytes and fry well Add cashew nuts and fry till golden brown.

11. Pour this to the pumpkin payasam/kheer.

12. Enjoy the payasam!!!!!!!!

July 20, 2018

VEG BURGER

by passion of cooking, in Snack

Hamburgers are often served with cheese, lettuce, tomato, onion, pickles or chilies; condiments such as mustard, mayonnaise, ketchup, relish or “special sauce” and are frequently placed on sesame seed bun. Here I have used a special sauce for this burger.

INGREDIENTS:

Hamburger bun - 4

Butter - 2 tbsp

Tomato - 1

White onion - 1

Lettuce/ salad kit - 1

Special sauce - 2 tbsp

For special sauce:

Mayonnaise - 1/2 cup

Ketchup - 3 tbsp

Sweet pickle relish - 2 tbsp

Sugar - 1 & 1/2 tsp

White vinegar - 1 & 1/2 tsp

METHOD:

Preparing sauce:

1. Combine all the ingredients together and stir.

2. Let cool in a refrigerator at least an hour before use.

For Preparing Burger:

1. Spread some butter in the buns and toast it.

2. The buttered side should become little crispy and golden brown color.

3. Now spread the special sauce to one of the crispy buns.

4. Place tomato slice, lettuce or salad kit and white onion.

5. Place the other piece of bun on top.

6. The veg burger is ready. Serve these delicious burgers with ketchup.

July 19, 2018

KAPPA / TAPIOCA PAPPADAM

by passion of cooking, in Papad/Pappadam

Kappa Pappadam is one of the nostalgic recipes for me that take me back to my childhood. My grandmother used to make these for us. It is usually served as a snack or as an accompaniment for a rice-based meal.

INGREDIENTS:

Kappa/ Tapioca - 1(large)

Water - 5 cup

Red Chili - 7 to 8

Asafeotida - pinch

Coconut oil - 1 tbsp

Salt to taste

METHOD:

1. Peel the skin and remove the central vein of the tapioca. Chop it into fine pieces.

2. Grind tapioca and red chili to a fine paste by adding little water.

3. Transfer the grounded paste to heavy bottom pan/uruli. Add water, salt, asafoetida and coconut oil to this.

4. Boil the mixture with constant stirring. The batter has a smooth flowing consistency in the beginning.

5. It gets thickens into a thick custard like paste after some time around 15 mins.

6. Switch off the flame and let it cool down to room temperature.

7. Pour these onto a thick cheese cloth and spread into 5-6 inch diameter papads.

8. Dry it under the sun for 1-2 days.

9. When it is completely dried, spray some water on the back side of papad and remove it carefully from cloth.

10. Dry it again under the sun for 2 days.

11. Store it in airtight containers for a long time.

12. Heat oil in a kadai and fry the papadam on both sides and take it out on an absorbent paper.

13. Serve as side for rice or a snack with tea.

July 18, 2018

APPLE JAM

by passion of cooking, in Jam

Jam typically contains both the juice and flesh of a fruit or vegetable. The term "jam" refers to a product made of whole fruit cut into pieces or crushed, then heated with water and sugar to activate its pectin before being put into containers.

INGREDIENTS:

Apple - 2

Water - 1 & 1/2 cup

Sugar - 1 cup

Cloves - 2 (powdered)

Cinnamon powder - 1/4 tsp

METHOD:

1. Peel, core and chop the apple into slices.

2. Add the apple along with water in a heavy bottom pan/vessel.

3. Cook until the apples become soft. It will take around 20 mins.

4. Transfer the cooked apple to a blender and puree.

5. Place the pureed apple into a saucepan and add sugar, cloves powdered and cinnamon powder.

6. Bring to a boil over med-high heat, stirring often.

7. Simmer, still stirring, until puree thickens and holds it's shaped on a spoon.

8. Transfer the hot jam into a glass bottle/jar and tighten to fingertip-tight.

9. Place the jar on water bath canner and bring water to a rolling boil for 10 mins.

10. Wait 5 minutes before removing jars.

11. Serve this yummy jam with bread or chapathi.

A healthy, tasty and spicy brinjal recipe which is an ideal side dish for rice. It’s a recipe from Udupi-mangalore and Konkani recipes.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Goli baje or Mangalore bajji is a very tasty evening tea time snacks which is popular in Udupi Mangalore. These are deep fried Maida balls with soft sponginess inside and a crisp layer outside. It is very easy and simple but the batter does need a little bit of fermenting time.

INGREDIENTS:

METHOD:

Sev puri is an Indian snack and a type of chaat. It is a speciality that originates from Mumbai, Maharashtra. The combination of papdi, boiled potatoes, chutneys, onion and sev make it delicious. With lot's of sev on top of crispy papdi’s this is a spicy and tangy treat for the taste buds.

INGREDIENTS:

METHOD:

Nendran Banana Jamun recipe is a delicious South Indian dessert recipe. Prepared with banana and loaded with sugar syrup this dessert recipe is sure to amaze your taste buds. This lip-smacking dessert is a must try for all the sweet lovers out there.

INGREDIENTS:

METHOD:

Masoor dal vada is very delicious & healthy tea time snacks. It is very simple for cooking. So, try this recipe.

INGREDIENTS:

METHOD:

Pumpkin Payasam is a traditional recipe made using coconut milk, pumpkin, sabudana, and cashews. Full of flavor, this sweet recipe is a quick and an easy to make recipe. The specialty of this payasam is, you will not be able to taste the pumpkins at all.

INGREDIENTS:

METHOD:

Hamburgers are often served with cheese, lettuce, tomato, onion, pickles or chilies; condiments such as mustard, mayonnaise, ketchup, relish or “special sauce” and are frequently placed on sesame seed bun. Here I have used a special sauce for this burger.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Jam typically contains both the juice and flesh of a fruit or vegetable. The term "jam" refers to a product made of whole fruit cut into pieces or crushed, then heated with water and sugar to activate its pectin before being put into containers.

INGREDIENTS:

METHOD:

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