PASSION OF COOKING

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.

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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