CHOCO NUTTY KHARWAS( MA OWN RECIPE):)))))))))))

This is ma own recipe, Actually i prepared kharwas using readymade pow packets available in markets. But by mistake i added little more quantity of sugar to it. So it became too sweet. Suddenly i have got an idea. And i made dis dessert by adding some more ingredients. And the result is too good. So , i thought i will share this recipe with ma frenzz...and the name was suggested by cousin Sahana Shenoy who is talented in every field. A biggggg thanx to her for suggesting a cute name for this dessert:))))))))))

 

 INGREDIENTS:-

 

To make kharwas(posu):-

 

colostrum pow- 100gm

raw pkt milk - 1/2 ltr

sugar- 150 gms

cardomom pow-lil

 

To make Choco Nutty Kharwas:-

 

Kharwas- as instructed above

ghee - 3 tsp

cashew nuts - few

cocoa pow- 3 tsp

horlicks pow- 1 1/2 tsp

paper cups -5

cherries - 5

 

 

How to make kharwas:-

Mix colostrum pow+ sugar+ elaichi pow. Mix thoroughly without lumps.Boil  10 - 15 mins with steam.

 

How to make CHOCO NUTTY KHARWAS:-

Discard the water in kharwas. Smash it and keep it aside. In a kadai, put ghee+cashew nuts. fry till cashewnuts are lil brown in colour. Now add kharwas+coca pow+ horlicks pow and mix well. Continue stirring till ghee leaves the sides of the dish. Switch of the stove. let it cool. Now put it in paper cups and decorate it with cherries on top.

 

HAPPY COOKING:)))))))))))))

EGGLESS CHOCOLATE MOUSEE:)))))))))))

INGREDIENTS:-

100gm dark chocolate

300gm sugar

150 gm thick cream

 

 

METHOD:-

 Break chocolate into pieces and melt it using just sufficient heat to gently melt it.

Stir it as it is melting.
Meanwhile combine the sugar with the cream and then whip the cream till it is foamy.
When the chocolate is melted fold it in the whipped cream.
Spoon the mixture into the glasses and place the glasses into d fridge about an hour before serving.

HAPPY COOKING:)))))))))))))

PHOOL MAKHANA KHEER/ LOTUS SEEDS KHEER:)))))))))))))

RECIPE FOR KAMAL KAKDI KHEER:-
  Take few lotus seeds  as much as u need..Fry it in lil ghee for a while..
Start boiling milk and add the makhanas in it which will make the makhana's soft like rasmalai balls.Add lil cashewnut paste. Now add kesar to the milk and add milkmaid.

Untill the milk gets a point where it gets cream over..
Now add sugar to taste and Badam , pista pieces and garnish

 HAPPY COOKING:))))))))))

BELLAPPA & TOMATO FRY:))))))))))))))))

INGREDIENTS:-

For Bellapa:-

Dosa rice- 1 pav

Urad dal- 1 tbl sp

a pinch of methi seeds

cooked rice- 1 cup

yeast- 1/2 tsp

salt to tatse

For Tomato Fry:-

Toamtoes- 3-4

Onions_ 2

curry leaves - few

turmaric pow - 1/4 tsp

red chilli pow- 1 to 1 1/2 tsp

rasam pow- 1/2 tsp

hing- lil

sugar- lil

salt to taste

corr leaves - for garnishing

BELLAPPA RECIPE:-

Soak 1 pav dosa rice+1 tblsp urad dal + a pinch of methi seeds for 2-3 hrs.Grind it along with 1 cup of cooked rice and water. The batter should be thicker than neer dosa one.Add 1/2 tsp yeast and allow it to ferment overnight.Next morning add salt to taste and make bellappa in a round bottomed tawa or kadai.

TOMATO FRY:-

Heat oil in a pan. Fry 2 sliced onions till brown. Add a few curry leaves. Add haldi pdr, red chilli pdr, hing, rasam pdr and mix well. Add 2-3 chopped tomatoes, salt, sugar, little water and fry till tomatoes become soft. Garnish with dhania leaves 

HAPPY COOKING:))))))))))))

MUSHROOM-MUTTER MASALA (A SIDE DISH FOR CHAPATHI):)))))))

Ingredient

Mushrooms – 200 gms
Fresh/frozen peas – 1 cup
Onions – 2 medium,finely chopped
Tomatoes – 2 medium,finely chopped
Ginger garlic past – 2-3 tsp
Haldi/turmeric powder – ¼ tsp
Red chilly powder – 1 tsp
Coriander-cumin powder – 1 tsp each
Garam masala – ½ tsp
Salt to taste
Oil – 1 tbsp
Broken cashews – 1 tbsp
Kasoori methi – 1 tsp

Method

Heat the oil in a heavy bottomed kadai. Saute the broken cashews till lightly golden.
Add the ginger-garlic paste and onions and cook on a low flame with a pinch of salt till they soften and turn light brown.
Add the tomatoes with the turmeric powder. Stir well and cook for 5-7 minutes, till mushy.
Remove the contents of the kadai and blend to a fine puree in a blender, once cooled thoroughly. You may use upto ½ cup water to aid the blending process.
In the same kadai, transfer the fine puree. Season with spice powders (red chilli powder, cumin coriander powder, garam masala) and salt. Simmer for 3-4 minutes till the gravy is infused with the spices.
Add the boiled green peas n mushrooms( cut mushrooms into 2 equal parts) to this gravy and simmer for 5 minutes or till mushrooms cuked properly. Check for salt, sprinkle crushed kasoori methi and give it a stir.
Garnish with freshly chopped coriander leaves and serve hot with chapthis, naan, rotis, kulcha etc.

HAPPY COOKING:))))))))))

Paneer Paratha, Cottage Cheese Stuffed Flat Bread

Ingredients:

For the outer covering, Paratha:

1/2 cup maida, all purpose flour  

1/2 cup whole wheat flour

salt and water to knead the dough

For the inner stuffing:  

100 gms Grated Paneer, cottage cheese

1 finely chopped medium onion

1 handful of Coriander leaves finely chopped 

1/2 inch, small piece of Ginger (grated) 

1 or 2 finely chopped green Chilies

1 tsp red chili powder 
1 tsp garam masala

1/2 tsp Ajwain, carom seed (optional) 

Butter / Oil for shallow frying as required

Step-by-step photos of paneer paratha

Instructions:   

• Make dough out of outer cover paratha ingredients as you would do for any paratha/roti.   

• In a bowl mix all the stuffing ingredients.  

• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly. Cook on a pre-heated tawa (flat griddle plate).   

• Turn it and pour half tablespoon oil or butter.  

• Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.  

• Cook on a low heat till golden brown.  

• Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.  

Note:  Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

 

Chayote, Seeme Badane Semolia Fry

INGREDIENTS:

Chayotes, Seeme Badane ( in kannada) - 3

Red chilly( byaadagi)-20 nos.

Raw rice  1/2 cup

Corriander seeds - 1 tsp

Turmeric powder - 1/4 tsp

Tamarind - peanut size

Asafoetida, Hing a pinch

Salt - to taste

Fine semolina for coating 

Instructions:

1. Cut Chayotes lengthwise and apply salt n turmeric and keep aside. 
2. Grind about   20 red chillies (I have used long badgi variety, you can also use 10 badgi chillies +10 guntur chillies) + 1 tsp of coriander seeds+lil hing+salt+ tamarind + per-soaked for 10 min raw rice.
3. Grind to a smooth paste with very little water.
4. Then coat this paste to the Chayote and roll them in fine Semolina and deep fry. 
5. You can add a spoonful of chickpea flour to the chilli paste in order to bind the masala well....i have not added it.

Smoking Deep Fried Chayotes are ready to eat.

CARROT HALWA

INGREDIENTS:-

1/2 kg Carrots 

1 litre Milk 
1/2 teaspoon Cardamom pow
3 tablespoons Ghee  

1 1/4 cup sugar  or acc to ur taste

few cashewnuts

METHOD:-
Fry grated carrots in ghee for 2-3 mins and keep aside. Reduce milk to half of its quantity and cook these carrots in the milk Add suger , mix well and cook till the sugar dissolves and all the milk has been absorbed stirring continuousely. Add ghee and simmer for 2-3 minutes. Add the cardamom pow and mix well. Remove the carrot halwa from heat and arrange in a serving dish. Garnish it with cashewnuts. Serve it hot or clod or at room temperature. 
Vaniila ice cream and carrot halwa is one of ma fav combo. Try it once....HAPPY COOKING:))))))

Bibbe Upkari, Tender Cashew Side Dish

INGREDIENTS:

Tender cashew nuts- 1 cup

Tendli or Gherkin - 1/2 cup or 10 nos.
Salt - 1 tsp
sugar - 1 tsp
Coconut grated - 2 tblsp

Tempering :
Coconut oil- 6 -7 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Red chilly - 3

Instructions:

1. Soak the Bibbe (cashewnuts) in water overnight - in a little water.
2. Peel the Bibbe (if it has a skin) and gently halve it in the naturally available parting in the center
3. In  a pan , put water+ bibbo + thendli( thendli should be chopped length wise & cut it into 4 pieces) - cover with a lid and cook for about 8-10 minues or  until cooked.
4. In a seperate small pan - heat oil - put mustard into it- when mustard starts to splutter add curry leaf+ red chillies & fry for a while  - remove this from flame and add this tempering  to the cooked bibbe. Add salt and sugar and check for taste.
5. Then garnish the dish with coconut gratings.

This is a typical Konkani dish. It is also exotic as tender cashewnuts are available in season. Dried cashewnuts too can be used. This dish is used during festivals and important functions. 

CHAPPE KHEERI( A MUST DISH FOR ASHTAMI & VAAYNA POOJA)

INGREDIENTS:-
125 gm basmathi rice
1/2 coconut gratings
3-4 turmaric leaves

METHOD:-

Wash rice. Cook rice+turmaric leaves  in pressure cooker. (We should tie a knot to the turmaric leaves before putting it into the pressure cooker). Rice should be cooked properly. Prepare coconut milk out of coconut gratings in a mixer. Keep this thick milk aside. Now again add some more water into the mixer & again take thin milk out of this. Now add this thin milk to the cooked rice & mix it well. When , the rice becomes very soft, add thick milk to this & bring it to a boil. Now switch off the stove. 

I would love to eat this chappe kheeri with appe midi pickle. You can have it with your choice of curry like gajbaje, daalithoy etc:D

HAPPY COOKING:))))))  

Godu Appo, Aebleskiver, Pancake Puff, Paddu

 

Ingredients:

1 cup - Wheat flour

1/2 cup - Coconut grated

2 tblsp Jaggery grated or as per your taste

2 tsp cardamom powder 

Water for binding 

Ghee Clarified butter for applying 

Instructions:

Mix all the above ingredients add water to the required consistency (like a cupcake batter). Now heat the Pancake Puff maker(appe kaayli). Put 1/2 tsp ghee in each section. Pour a ladle/tbsp of batter in each section. Cover and cook for 1 or 2 minutes. Then flip appos other side and again cook for 1 or 2 minutes till done. Crispy sweet appos are ready.

Godu Appo in Konkani culture is made a nevaidya to God during festivals especially during Ganesha Chaturthi.

Patholi, Steamed Sweet Coconut Dumpling, Kadabu

 (Click to enlarge step-step procedure of Patholi recipe from start to finish. An exotic traditional Konkani recipe)

Ingredients:

Outer Covering:

White rice - 1 cup (soaked for 1 hour)

Coconut grated - 1/2 cup(fresh coconut)

Jaggery- 1 tbsp

Poha (pressed rice) - 3 tbsp  (pre-soaked)

Salt to taste

Turmeric leaves - 20  (washed trimmed at stem and patted dry)

Stuffing/Filling: 

Jaggery grated - 1/2 cup 

Coconut grated - 3/4 cup (fresh coconut)

Cardamom powder -1/2 tsp

Instructions:

For the outer covering: 

The trick of easy flow for patholi covering lies in grinding. Grind the pre-soaked rice along with coconut grating, jaggery (without adding much water). Now add washed poha and grind to get a smooth paste. Add salt.

For the stuffing/filling:

In a bowl mix coconut gratings, jaggery and cardamom powder and keep it aside.

Assembling Patholi:
Take a turmeric leaf, spread a thin layer of the outer covering/rice paste. Spread around 1 tbsp of stuffing/filling lengthwise keeping the edges free covering majority of the leaf. Fold the leaf and keep it aside. (Check the pitctorial above) Similarly prepare other 19 leaves. Place the Patholi's in a shallow bottomed vessel or idli stand and steam for around 15-20 minutes.

Unwrap the Patholis, serve the steamy hot Patholis with clarified butter. Omit this if you want to keep it vegan.

SWEET RICE( A SWEET DISH PREPARED DURING HOLI)

INGREDIENTS:-

basmathi rice- 1 cup

milk- 1 cup

sugar- 1 1/2 cup

salt- to taste

ghee- 2 tbl sp

cardamom- 4

grated coconut- 1 cup

cashew nuts- 10

colour- a pinch

RECIPE:-
          Soak 1 cup basmathi rice for an hour. Cook with 1 cup milk, salt and lil water(if necessory). In a sauce pan,           make sugar syrup(1 1/2 cups) with lil water. To this add Cooked rice , colour, 1 tb Sp ghee, cardamom(4) and stir for 10 min in low flame till all water are absorbed. Fry cashewnuts(10) and grated coconut(1 cup) in 1 tblsp ghee to a golden colour and add to rice mixture.
HAPPY COOKING:)))))))

GOBHI MANCHURIAN

INGREDIENTS:-

2 cups cauliflower, cut into florets

Oil to deep fry

For the batter:

5 tbsp maida / plain flour

3 tbsp cornflour

1/2 tsp red chilli powder (optional, depending on heat level preferred)
1/4 tsp pepper powder
1 garlic clove, minced
A pinch of salt
About 1/4 cup water
For the sauce:
1 small onion, chopped fine
1/4 cup capsicum, chopped fine
4 cloves garlic, minced
2 green chillies, slit midways (use to taste)
2 tbsp tomato ketchup
1 tsp green chilli sauce (optional but recommended)
2 tsp soy sauce
2 tsp vinegar
2 tsp cornflour mixed with 4 tbsp water
Salt, check before adding

HOW I MADE IT:-

1. Let's start with the sauce. Heat oil and fry the onions, capsicum, green chillies, if using, and garlic until the onions turn golden brown.
2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30 seconds.
3. Turn the heat to high and add the soy sauce and vinegar. Mix well for 5 seconds and lower heat back down. Fry for 30 more seconds.
4. Now add the cornflour-water mixture and mix until the sauce thickens. Check salt and add more only if necessary, since the soy sauce and chilly sauce may have salt. Set sauce aside.
5. Mix ingredients for the batter until you get a slightly loose batter of pouring consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels. Repeat.
6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve hot garnished with coriander leaves or green onions.

HAPPY COOKING:))))))))

BUISCIT CAKE

INGREDIENTS:-

I pkt good dau buiscit

1 pkt any chocolate buiscit 

2 tsp sugar

1/2 cup milk

1 pkt eno fruit salt

lil ghee/butter- to grease the m/w bowl

few cashewnuts

 RECIPE:
 1 pkt good day biscuit , and one packet of any chocolate biscuit like HIDE N SEEK,  BOURBON etc. Crush both biscuit packs in mixer, when it become powder add two teaspoons of sugar and half a cup of milk and stir again in mixer. then add a 1 pkt of ENO(fruit salt) again mix in mixer. Just grease the microwave bowl with ghee/buter and pour this mixture in it.........microwave for five minutes your yummy hot cake is ready. ( You can add dry fruits too...)

HAPPY COOKING:))))))

EGG MASALA

Ingredients:

Redchilli-4+2(byadagi)

oil-2tsp 

onion-2(chopped)

tomato-2(chopped)

coconut -1 cup

pepper powder-1/4 spn

Coriander powder -3/4 tsp

egg-4 (boiled)

garam masala powder-1/4tsp

salt to taste

coriander leaves(for garnishing).

Method:
1.grind cocnut, coriander powder,pepper powder, red chilli-4,garam masala powder and make a paste.
2.keep pan on the stove and pour oil
3. put 2 red chillis( cut in to 3 pcs each) to hot oil.
4. now fry chopped onion till brown.
5.next fry chopped tomatoes,cook it till soft
6.put coconut and masala paste to pan and add salt.
7.now put boiled eggs and little water close the lid and cook for a minute
Don’t forget to stir carefully.
8.last add chopped coriander lvs.
[Draw small cuts on egg with a sharp knife. taking care not 2 break the eggs]

HAPPY COOKING:))))))))))))))

HYDERABADI DUM BIRYANI

INGREDIENTS:-

The Rice:

 1 and half cup basmati rice

 2 green cardamoms

 2 black cardamoms

 2 cloves
 1 cinnamon of 1 inch
 1 bay leaf
 2 mace strands
 3 cups water
 salt
The Vegetable Gravy:
 1/2 medium sized cauliflower, florets removed
 1 medium sized carrot, diced
 1 medium sized potato, cubed
 1 cup of chopped french beans
 1/2 cup frozen/fresh peas
 1 and half onion, finely sliced
 1 green chili, slit
 2 tbsp julienned ginger
 1 tbsp chopped garlic
 1 tsp caraway seeds/shah jeera
 2 green cardamom
 2 black cardamoms
 2 cloves
 1 cinnamon of 1 inch
 1 bay leaf
 2 mace strands
 100 gms whisked curd
 1/4 tsp turmeric powder
 1/2 tsp red chili powder/cayenne pepper
 2 tbsp cashewnuts
 1 tbsp sultanas/raisins
 2 tbsp almonds, blanched, peeled and sliced
 3 tbsp ghee
 salt
Herbs and Spices for the assembling:
 1/2 cup chopped coriander/cilantro leaves
 1/2 cup mint leaves
 100 gms whisked curd
 a few saffron strands
 1 tbsp milk

METHOD:-
Cooking the Rice:
1. Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
2. Now you can microwave or pressure cook the rice. You have to cook the rice till its 3/4th done. The rice should not be fully cooked but almost cooked.
3. In a pressure cooker or a microwave cooker, add the pre-soaked rice, all the spices mentioned above, salt. Cook till the rice till is almost done. I microwaved the rice and cooked it for 9 minutes at full power. Fluff the rice and keep it separate.
Making the Vegetable Gravy:
4. Traditionally biryani were made in clay pots, known as handis. If you have a clay pot, you could use it. I did not have a clay pot or handi. But I have a pressure cooker shaped like a handi, so I used it. If you have a handi shaped pot made up of aluminium, you could use it also.
5. Heat ghee in the handi.
6. Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle.
7. Now add the onions. Fry the onions till golden brown.
8. Add the green chilli, ginger and garlic. Fry for a minute.
9. Add the turmeric and red chili powder.
10. Give the mixture a stir.
11. Now add the vegetables and stir for a minute.
12. Add the curd/yoghurt.
13. Stir and then add 3/4 cup water plus salt. Stir the mixture well.
14. If using a pressure cooker for cooking the veggies, then cover the cooker with a lid and pressure cook for 2 minutes.
15. If not using a pressure cooker, then bring the entire vegetable mixture to a boil. Then simmer until the vegetables are cooked. Add the dry fruits – almonds, raisins and cashew nuts to the vegetable gravy.
16. Check the salt. Add more if required.
Assembling the Biryani and slow cooking it on Dum:
17. Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well.
18. In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored curd/yoghurt, mint and coriander leaves.
19. Now spread half of the rice.
20. Sprinkle the remaining saffron-flavored curd/yoghurt, mint and coriander leaves.
21. Spread the remaining rice.
22. Sprinkle rose water. This is optional and you could skip it.
23. Place a moist cloth on top.
24. Cover with a lid.
25. Then seal with wheat flour dough or keep a heavy weight on the lid.
26. This is one technique that you could use for dum cooking if you do not have the wheat flour dough.
27. Place the sealed handi on the gas stove at low fire.
28. Cook for 20-25 minutes more. If you think and feel, that you do not want the base to get burnt while cooking the biryani… there is a technique for avoiding this disaster.
29. Right at the beginning, before dum cooking the biryani……. take a tava/griddle and heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame to the lowest and cook for 20-25 minutes.
30. For the first 15 minutes, I dum cooked the biryani on direct low flame and for the last 10 minutes, I placed the handi on the tava and cooked on a low flame.
31. You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven proof utensil like the pyrex ones for baking in the oven. You will have to assemble the biryani as mentioned above in the oven proof utensil and then bake it.
32. While serving, make sure you equally serve the vegetables as well as rice.
33. Serve the yummy veg biryani with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad.
34. Other accompaniments for this Hyderabad Veg Biryani would be Mirchon ka Salan…. the way the Biryani is traditionally served in Hyderabad.

HAPPY COOKING:))))))))))))))

CARAMEL CUSTARD

INGREDIENTS:-
sugar for caramel coating - 2 tbl sp
eggs - 4
vanilla essence - 1 tsp
cold milk - 1/2 milk
milk maid - 400 gms

RECIPE:-
For caramel coating: Heat 2tbsp sugar n 2tsp water in a mould on high flame till the sugar melts n caramalized to golden brown keep aside to cool.
Break the eggs(4)...mix well,add vanilla esence 1tsp n add 1/2 ltr cold milk n milkm

aid 400gm.mix well.
Pour the mixture in a caramalized mould.steam in a pressure cooker for 20 minutes.nw remove the mould carefully n keep aside to cool n thn chill in d refrigerate for 1-2 hrs.
Serve: Place a plate over d caramel custard mould n turn over on to the plate,caramel side 

HAPPY COOKING.....:))))))))))))))))