Friday, March 24, 2017

Tomato and Lentil Soup

Soups are so filling and lovely Isn't it ? ....I absolutely love it and find it so satisfying serve with some bread croutons or bread sticks what more do you want ...Perfect for a cold wintry day sipping hot soup is absolutely comforting for me and this soup is one of my favs as it's my version of tomato and lentil soup and it's the best tasting soup I have tried till date :P actually verdict given by my hubby  ...he totally loved it and have prepared this so many times ..Do try this gorgeous soup ...you will find it amazing too ...If you do try this please leave in your feedback at the space below would love to hear from you ...let's go on the recipe without further delay :)


Ingredients 

3/4 cup of Masoor dal /Pink Lentils 

1/2 tsp whole cumin seeds

1-2 green chillies 

1 veg stock cube 

1 big onion (sliced)

2 big cloves of garlic 

1 large carrot (sliced)

3- 4 tomatoes or 1 can of chopped tomato 

2 tbsp oil 

salt to taste (check salt and add as stock has already a good amount of salt in it )

Freshly ground pepper to taste 

Method
  • Take a cooker pan add in oil when it is hot add in cumin seeds, fry add in chillies, onions , roughly bashed garlic (take the skin off and bash it with the help of a knife). Fry well till onions turn translucent.
  • Add 1 or 2 green chillies fry well add in carrots for 2-3 mins add in lentils, then tomatoes and fry well add in 2 cups water , one stock cube and pressure cook for a whistle. 
  • When it cools down completely puree it in a blender and heat in up . Do add salt after tasting as it stock cube has good amount of salt in it .
  • Serve hot sprinkled with freshly ground pepper with Bread croutons or Bread sticks.....it's absolutely yumm and lovely food for a hungry soul :)  









Thursday, March 16, 2017

Mixed Dal Tadka

 I love dal , rasam recipes and always try a lot of variations , and this is one recipe which I tried and loved it and what's great was it was a no onion no garlic recipe ...it was so good to taste that I had to blog it :D ...This recipe is adapted from Manjula's kitchen . Do try this dal with mixed lentils very healthy and a perfect accompaniment for your Rice or even Parathas !



Ingredients

1/4 cup split black urad dal (with skin)

1/4 cup Moong dal

1/4 cup Masoor dal / Pink lentils

1/4 cup Toor dal

1/2 tsp haldi

1 & 1/2  tbsp finely grated ginger

1/2 tsp garam masala

1/2 tsp Amchur powder

salt to taste

For Tadka /Tempering /Seasoning

2 tbsp ghee

1/2 tsp cumin seeds

1/2 tsp hing powder /Asafoetida

3 Red chillies

1 tsp Red chilli powder

1 tbsp finely chopped Coriander leaves

Method

  • Mix all the dals in pressure cooker and keep it saoked for 30 mins and then add ginger, haldi and pressure cook it till done and all dals are cooked well.
  • Let's prepare seasoning : In pan add ghee when it melts add in the cumin seeds , broken red chillies when it starts spluttering add in hing, Red chilli powder, Coriander leaves and pour this on dal .
  • Let it come to a boil now add in garam masala , amchur powder . Simmer and bring to a boil for 5 - 10 mins add in salt. Serve with Rice , papad , Pickle ....Yum simply satisfying and a very lovely meal !


Friday, March 10, 2017

Eggless Tiramisu

Tiramisu is a famous Italian dessert which most of you all must be familiar with , traditionally this recipe calls raw eggs and coffee liquor but I have tried to make it eggless and alcohol free too and my kids loved it I have even given a beautiful hint of citrus flavour to hype the taste , nevertheless one of the best tasting dessert and if you love the coffee flavour I strongly recommend to try this . Try this gorgeous dessert and serve it chilled it's sure to be your fav too :) 



Ingredients 

20 -25 Sponge fingers ( easily available in the supermarkets)

3 tsp Nescafe coffee powder

2 cups of water

1 cup of Double cream / Full fat cream 

1 cup Mascarpone cheese 

1/2 tsp vanilla essence

1/2 tsp orange zest 

1/2 tsp Lemon Zest 

2 tbsp sugar ( you can increase sugar as per your sweet tooth )

3 tbsp cocoa powder for dusting on the top

1/2 cup chocolate (grated )

Method 

  • Take 2 cups water in a bowl add coffee powder mix well and keep aside.
  • Take Double cream / full fat cream in a mixing bowl and beat it with the help of electric beater till it forms peak and becomes stiff add in mascarpone cheese, sugar , vanilla essence, orange zest, lemon zest and mix well  with the help of beater for a minute.
  • Now take a square shaped deep pan dip each sponge fingers in cold Coffee  prepared and arrange the biscuits on the cake tin like one in the picture shown below 
  • Now spread the layer of Mascarpone cheese evenly to cover repeat the sponge fingers layers dipping in coffee again and repeat the process and cover the arranged fingers with remaining filling and then dust it evenly with cocoa powder. Add chocolate gratings on the top.  Refrigerate for 10- 12 hrs preferably overnight . Next day you will  notice it all set and ready to serve this gorgeous slice of desert ! 
  • Keep refrigerated for a greater shelf life ( this can be kept for 1-2 days).

Friday, March 3, 2017

Kali tori and piyav sukkhe

This is one of my mamama's style  traditional delicacy which I recently learnt on my mom and I loved it to core ...it was so delicious you will absolutely love it with chapathi / Rice and dal . Kali tori / black pigeon peas can be easily found in any Mangalore stores which I always get and store in my pantry for use ....Do try this it's absolutely delicious and a forgotten delicacy as well which I am blogging for my and my reader's future reference :)


Ingredients

1 cup Kali Tori / Black Pigeon peas (soaked in water overnight)

2 onions (finely chopped)

1 and 1/2 tbsp urad dal

8-10 seeds of methi

small piece of tamarind

1/2 cup coconut

5-6 Red chillies ( + or - as per your spice tolerance )

salt to taste

1 and 1/2 tbsp oil +  1/2 tsp ghee for frying the onions

1 tsp oil for frying the spices

Method

  • Pressure cook Kali tori which you have soaked overnight for 1 -2 whistles till cooked such tht when you feel the grain it gets mashed up easily . Now drain out all the water ( Don't discard the water can be used to make tasty rasam with this )
  • In oil fry urad dal, methi seeds well on a very low flame when it gives out nice aroma and grains slightly start to change colour add this to the mixer grinder along with coconut, red chillies, tamarind and grind to a coarse paste  adding little water. (Make sure all spices are ground when you feel the paste !)
  • In pan add in cooked tori and this spice paste and mix well.  Allow it to come to a boil such that all masala coats all the tori well. ( You can add litte water if it is too dry )
  • Now in a pan add in oil fry chopped onions and fry till nice aroma and the onions turn slightly brown ( don't over roast it )  . Add this roasted onion to the cooked tori  and mix in lightly till everything is incorporated well and keep it to a simmer flame . ( This is a semi dry dish so don't add in too much of water ). Serve with Rice and dal....it's become my fav do give it a try and enjoy this dish with your family :)
  • Note /Tip : Do try out with other lentils if you can't find Black Pigeon peas I am sure it would taste awesome !


Monday, February 27, 2017

Lobia Dal Vada

I love lobia have used it in curries but this is the first time I have tried this vada thanks to my dear friend Suma for introducing me to these gorgeous vada she had brought this for a get together party and she is such a good cook , I simply love the food she prepares it's absolutely lovely and tasty and this vada I really couldn't really stop myself for gorging these which she had brought and asked her the recipe too , I was surprised when she said this vada was made of lobia dal though I really thought it was made from urad dal ....not much difference but it was so tasty and yumm and I do recommend all my readers to give it a try you will definitely love this :) ...Here goes the recipe for that ..please do drop in a feedback if you do try !




Ingredients 

1 cup whole lobia /Black eyed beans (soak it for 2-3 hrs)

1 tsp whole coriander seeds

1/2 tsp Jeera

3-4 green chillies (according to your spice level)

2 tbsp coriander leaves

1 big onion (roughly ground in mixie)

salt to taste

oil to deep fry vada

Method

  • In mixer grinder grind coriander seeds, Jeera, green chilli to a coarse paste. keep it aside.
  • Presoak lobia for 3 hrs till they get puffed up then drain the water completely and grind without adding water to a coarse paste ( that's perfectly alright if there are some pieces of lobia) . Remove this in a container and add in the ground spices, salt. Coriander leaves.
  • In  Mixer grind just give one blitz to the onion (making sure it doesn't form a paste)...should be just one blitz with onion pieces in it ( if you uncomfortable with this you can skip this step and add in chopped onion)
  • Add in the blitz onion to the mix and give everything a very good mix. 
  • Heat oil to a smoking point ...when it comes to a smoking point ,wet your hands take a small amount of the ground batter and shape it into round and drop in the batter . Simmer the gas to a medium flame and deep fry ( always remember to simmer the flame and fry to ensure that the vada in evenly cooked . When it turns golden brown remove on a kitchen towel and serve .
  • Serve with ketchup or any spicy Dip of your choice.




Monday, January 30, 2017

Bellappa

Bellappa is a traditional , lovely spongy Dosa which I learnt from my mom and this recipe is truly awesome as it nails the texture so well. There are different ways which I prepare this dosa ...here is the one I follow most of the time as it comes out so perfect all the time and it's a no compromise on the taste as well !....You can serve with any chutney of your choice and relish it you will def love it :D




Ingredients 

1 Cup Sona Masoori Rice /Basmati Rice /Dosa Rice (any one will work fine)

1 cup Cooked Rice 

1/4 cup coconut 

1/2 tsp soda

1 tsp sugar to taste 

salt to taste 

Oil to drizzle while taking out the dosa

Method

  • wash and Soak Rice for 2 hrs. Then Drain the water and grind it with coconut, cooked rice adding water to making it like a semi thick consistency ( Note : The consistency you are looking here is like normal dosa batter.
  • Now take it out in a container and then add in soda, sugar , salt to taste and mix well. Cover it and leave it to ferment it overnight .
  • Next morning Drizzle the non stick tawa with little oil heat it on a med flame spread a ladle full of batter cook it covered just for a min or 2 then take it out in a pan and serve with chutney of your choice ...Enjoy ( Note : Here you don't flip the dosa and cook ) 





Monday, January 23, 2017

Semolina Banana Dosa


There are so many ways to use your ripened banana ...this is one breakfast recipe which I use ripened banana for ....it's a quick recipe and what's more is that this dosa can be made really quickly without any fermentation required ...just a mix of few ingredients and you can get a lovely spicy dosa without much to worry about....serve it with a dollop of butter it tastes yumm !....Do try this you will absolutely love it ....Do drop in a feedback if you try and loved it :D

Ingredients

1 ripened banana

3/4 cup semolina ( I usually take 1/2 of fine semolina + 1/4 cup of coarse semolina)

3-4 green chillies (finely minced)

small piece of jaggery  ( may be 1/2 tsp)

salt to taste 

1/4 cup wheat flour 

1/2 cup water or more to bring it to dosa batter consistency 

Method

  • Mash one ripened banana well with the help of a fork. Add in Jaggery , salt, minced green chillies, 
  • Add in semolina, wheat flour and mix well. add little water and mix and bring it to the consistency which is slightly thicker then the regular dosa batter,
  • Now heat a non stick pan add in oil and rub in evenly spread a ladle full of batter a spread it to form a medium sized dosa.
  • Lower the heat to med flame and simmer and roast on both sides till golden . Serve hot with a dollop of butter. Done !

Tuesday, January 17, 2017

Karathe Kudko /Pathrado

I simply love Bitter gourd / Karela (in hindi) / Karathe (konkani) and though it's little bitter in taste it's my fav and has got great health benefits like good dietary fiber, good in vitamins , low in fat and it's definitely proven to lower blood sugar levels . Nevertheless I love this veg and try to do various dishes out of it and this was the one recipe I was hooked too which was contributed by Priya R shenoy ...on my  recent visit to India I prepared this for my mom and she absolutely loved it and told me that she used to prepare this dish earlier and it was called as karathe Kudko and they used to add a thick slurry of tamarind and Jaggery so the 2nd time when I prepared it I prepared the way she told me and it was surely a wow tasted even better the next day when the flavours got mixed in so well ....was a perfect blend of sweet, tangy and bitter flavour just the way I love it to be....Thanks to Priya for contributing such a lovely recipe which is featured in KKAJ blog and I have tweaked the recipe and loved it ...so here goes the recipe for this and this recipe is truly a winner and a must try for those who love this veg like me :D...Do drop in your feedbacks and comments on the space below would love to hear from you :)



Ingredients 

4-5  med sized Karela (snip of the tips and cut into halves remove the seeds and cut into small strips)

4 tsp Red chilli powder ( I have used mild kashmiri chilli powder here)

2 tsp Hing water ( You can use Hing powder but I have used Hing water ...dissolve fresh hing in little water and mix well till dissolved )

lemon sized Tamarind ...or 3 tbsp tamarind paste

3 tbsp Jaggery ( It should be same size as lemon)

salt to taste

For tempering 

2 tbsp coconut oil ( you can use any oil but i highly recommend coconut oil)

1 tsp mustard seeds

1/2 tsp urad dal 

6-7 methi seeds 

Method
  • Heat 1/2 cup water add in tamarind and jaggery and boil till Jaggery is melted and with the help of the masher bring to one boil and switch off the gas and keep aside.
  • Add salt to the bittergourd strips and keep it aside for 10 -15 mins then squeeze out the water and keep it aside. Boil this bitter gourd strips in water till cooked then drain in all the water.
  • Then add in red chilli powder, hing water and mix well till all the karela / karathe is well coated with this powder. Leave in the marination for 5- 10 mins .
  • Take a kadai add in coconut oil when hot add mustard seeds, methi, urad dal and when dal slightly changes the colour then add in marinated karela then simmer and cook till the masala gets cooked well add in salt if required. Add in thick slurry of Jaggery and tamarind and give it a good mix and cook on simmer flame till the gravy thickens and coats all the karela well .
  • Done !....Allow it to rest for 2 hrs and then try as I said earlier tastes even better the next day ..I loved it with Chapathi or you can even serve as a side for rice and dal ...Too good !







Wednesday, January 11, 2017

Jatpat Mushroom Capsicum Masala

Happy New Year to all my readers ....hope you all have a lovely and blessed year ....and this is one special post for you :) .....I love experimenting with curries and this is one of my fav one which my family loved ...actually this happened when i fell short of time and wanted to cook some curry in a jiffy and this was what I came up with.... you can add any vegs of your choice in this dish ....feel free to experiment and use the vegs of your choice, I have used mushroom and capsicum as this is one of my fav combo of vegs and this dish is truly a winner too ...Do try this and do leave in your feedback would love to read in your comments :) 






Ingredients 

10 - 12 button Mushroom / chestnut Mushroom (cut into Quarters)

1 green capsicum (cubed) 

1 med sized onion 

2-3 big cloves of garlic 

1' small ginger 

2 Red chilles (used Bedagi /Kashmiri Chillies here)

1/4 tsp Kasoori Methi

1 Green chilli

1/2 tsp haldi 

1/2 tsp garam masala

1/4 tsp Jeera  / Cumin seeds

2 tbsp broken cashews 

1/2 tsp red chilli powder

1 tbsp oil + 1 tbsp ghee

2 tomatoes pureed 

1/4 cup cream 

salt to taste

Method 

  • Grind ginger, garlic, green chilli, haldi, red chilli, Garam masala, kasoori methi, cashew nuts, onion ...grind all this to a fine paste.
  • Heat oil in a kadai  add ghee when it's hot add little jeera when it splutters add in the paste and fry in for 10 -12 mins till it leaves out nice aroma and leaves out oil too  do it on a simmer flame( this is very important step as u have ground raw onion to a paste so you need to fry till it's nicely cooked. 
  • Now add in pureed tomato and fry well till it leaves out oil add in coriander leaves and fry well  till it's well cooked . Add in salt and taste it if you feel it's a bit less spicy then add in 1/4 tsp Red chilli powder.
  • Now add in cream  and mix it well. Add in 1/2 cup water and simmer and cook for 10 mins . Base of the curry is ready ...Now it's time to saute vegs :)
  • Now take a non stick pan add in mushroom , capsicum and fry well now add in to the curry . Serve this with chapathi ....I seriously enjoyed this curry as tasted so yumm ! ...Try it you will love it too :D


Thursday, December 22, 2016

Beetroot Tambali

Beetroot is one of my hubby's fav of the vegs apart from using it in sambar of make a simple stir fry I haven't really tried this in any dish on it's own ...this is one of the recipes contributed by Suresh Kabadkar ji in a food group and reading the recipe I was sure to give it a try ...So tried it loved it so much that hubby wanted me to prepare this again with Rice simply enjoyed it and loved it too :) ....So gorgeous so good and it's a cold curry which is ground and served just like that ...without much delay here is the recipe :) ...Have done a small change here and used coconut oil to drizzle at the end !



Ingredients 

1 med sized beetroot ( cut into cubes)

1 med sized onion (finely chopped) (reserve a small portion may be a quarter of it to be ground )

1-2 small clove of garlic or 1 big clove (don't use more)

1 cup coconut

3 Roasted Kashmiri Red chilli 

1/2 cup of well beaten yogurt 

salt to taste 

1 tsp of coconut oil to drizzle (opt)

Method

  • Boil Beetroot cubes till soft and tender then drain the water and put the cubes in mixer grinder.
  • I might have used approx 1 cup of beetroot cubes here.
  • Then add in coconut, red chillies, small piece may be quarter of med onion (not more than this else it would over power the whole dish , garlic then grind to a fine paste.
  • Take this paste out in a serving bowl add in well beaten yogurt , salt and mix in chopped onion, Drizzle with coconut oil (opt).  Note : There is no heating required in this type of curry.
  • Serve with Rice it's awesome and you will surely say WOW ! with the first bite :D