Thursday, March 5, 2015

Holi special Recipes

Tuesday, March 3, 2015

Karate Bilimbi Ghasshi

Karate Ghasshi is an exception to the definition of the "Ghasshi" in South Canara culinary glossary. Every ghasshi has a tempering of mustard seeds and curry leaves, but it never has jaggery.
 
 
Karate Bilimbi Ghasshi
Ingredients
3 karela/karli/bittergourd, scraped, deseeded, chopped
1/2 tsp turmeric powder
7-8 Bilimbi, lightly crushed
 
salt to taste
2 tbsp. jaggery or to taste
 
Grind
1/2 cup fresh coconut
1 tsp urad daal, roasted
1 tbsp. coriander seeds, roasted
6-7 fenugreek seeds, roasted
5-6 byadgi chilies, roasted
 
Tempering
1/2 tbsp. oil - preferably coconut oil
1/2 tsp mustard seeds
2 sprigs curry leaves, torn
 
Method
1. Add bitter gourd, bilimbi and turmeric powder in a saucepan. Add 1/4 cup water. Cook on a medium flame.
2. Roast coriander seeds, urad daal, chilies and fenugreek seeds. Grind along with coconut, adding water as needed.
3. Pour this ground paste into the bitter gourd mixture. Add 1/2 cup water. Bring to boil. Add salt and jaggery.
4. Simmer till it reaches thick consistency.
5. In another small saucepan, heat coconut oil. Add mustard seeds and curry leaves.
6. Drizzle this tempering over the curry. Cover with a lid. Switch off the gas.
 
Note -
1. The same curry can be made with raw mango or ambado instead of bilambi.



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Sunday, March 1, 2015

Moriche Mutton - Shark in Garam Masala

 
Moriche Mutton is not actually mutton at all! You see, Mori is Indian shark. It is devoured in GSB community. Since it has just one bone, it can easily be cut into bite sized pieces. It is then cooked using coconut-garam masala gravy. The curry looks similar to mutton curry and hence, the name - Moriche Mutton!
 
In Mumbai, fisherwomen de-skin the mori for you as it's very tough to do at home. Also remember that while cooking, add water only on need basis as it leaves lots of moisture.
 
Moriche Mutton
Shark in Garam Masala Gravy
Ingredients
1 Mori/shark fish, de-skinned, cut into bite sized pieces - about 3 cups
salt to taste
1/2 tsp. turmeric  powder
 
Green Paste
1/4 cup cilantro
3-4 garlic cloves
1" ginger
3-4 green chilies
1 tsp. lemon juice
 
Roast one after the other
Few drops of oil
4 - 1" pieces of Cinnamon/Dalchini
7 Cloves/Lavang/Long
4 Green Cardamoms/Velchi
12-15 Black Peppercorn/Miri
1/2 tsp. Fennel Seeds/Badishep
1 tsp. Cumin Seeds/Jire
2 tbsp. Coriander Seeds/Dhane
5 Red Chilies
1/2 tbsp. Poppy Seeds/Khus Khus
1 cup Desiccated Coconut (or 1/2 cup fresh coconut + 1/2 cup dry coconut)
1 cup Onion, roughly sliced
 
Tempering
1 tbsp. oil
2 tbsp. finely chopped onion
1/2 tsp. turmeric powder
 
You will also need
1 tsp. tamarind pulp/paste
 
Garnish
1 tbsp. minced cilantro
 
Suggested Accompaniment
Plain Rice or Tandlachi Bhakri
Soul Kadhi
&
Salad (Lemon wedges, sliced onion)
 
Method
1. Cut mori into bite sized pieces. Marinate with salt, turmeric powder and green masala paste.
2. Heat a few drops of oil in an iron kadhai. Roast all the spices one after the other till they are uniformly roasted. Fry coconut & Onion separately till uniformly browned.
 
3. Grind all the spices, onion and coconut to a smooth paste, adding tamarind pulp and little water for grinding.
4. Heat oil in a heavy bottomed saucepan. Add chopped onion and turmeric powder. Sauté till soft.
5. Add marinated Mori pieces, ground masala and 1/4 cup water. Adjust water later if necessary. Adjust for salt.
6. Bring to boil. Switch gas to low. Let it simmer.
7. switch off the gas. Cover and let it stand for 10 minutes before serving.
 
Note-
1. De-skin Mori from the fish monger, if possible as it's very tough to get rid of the skin at home.
2. Add water only if needed as this fish leaves lots of moisture while cooking.
3. Always roast coconut the very last. As it's browned, add poppy seeds in the roasted coconut and roast again for few seconds. Otherwise it will be difficult to fry poppy seeds without burning.
4. You can either use fresh or desiccated coconut or half of desiccated and half fresh coconut for this recipe.
5. Follow the above recipe to make "Moriche Suke", but let moisture evaporate completely and let masala stick the mori pieces to serve as dry curry.
 
 

Moriche Mutton with Plain Rice

Saturday, February 28, 2015

Snicker doodle Cookies


 
 Every early December, I start looking (or rather scouring books) for new cookie recipes. This year, while I was marking such recipes, I found this snicker doodle recipe right under my nose! It was on the back of King Arthur Brand bread Flour. So I decided to try it.

Snicker Doodle Cookies
Ingredients

Beat
1/2 cup butter, soft
3/4 cup sugar

Add
1 egg
1 tsp. vanilla extract
1 tsp. baking powder
1/4 tsp. salt

Add
1  1/3 cup All Purpose Flour/Bread Flour

Mix in a separate container
2 tbsp. sugar
1 tsp. cinnamon powder

Method
1. Preheat oven
2. Beat butter and sugar.
3. Add egg, vanilla , baking powder and salt.
4. Now, add all purpose flour.
5. Mix sugar and cinnamon in a separate container.
6. Make uniform balls.
7. Roll them in the sugar cinnamon mixture.
8. Place them on a parchment lined baking tray.
9. Take a drinking glass of 1" base diameter and flatten each ball with the bottom of the glass.
10. Bake for 8 - 10 minutes.

Note-
1. Makes 3 dozen cookies.

Credits
http://www.kingarthurflour.com/recipes/buttery-snickerdoodles-recipe

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Friday, February 27, 2015

Breadfruit & Peas Curry

Vilayat means foreign in Marathi. So Vilayati Fanas means foreigner jackfruit which is otherwise known as breadfruit in English. Fresh breadfruit is available in many south American stores or it's also available in the frozen section of Indian stores.

Vilayati Fanasachi bhaaji
Breadfruit +White Peas Curry
Ingredients
1/2 lb breadfruit pieces, I used frozen
1/2 cup white peas sprouts
1/2 tsp turmeric powder
1 tbsp. jaggery

Grind to a smooth paste
1/2 cup fresh coconut
1 tbsp. coriander seeds, roasted
5-6 black peppercorn, roasted
1/2 tbsp. tamarind pulp

Tempering
1/2 tbsp. oil
1/2 tsp mustard seeds
1/2 tsp asafetida
2 springs curry leaves

Method
1. Pressure cook white peas sprouts adding turmeric powder and water.
2. Pour cooked peas and breadfruit in a saucepan. Add ground masala.
3. Add water to get the desired consistency.
4. Add salt and jaggery. Bring to boil. Let it simmer.
5. In a separate saucepan, add oil. Splutter mustard seeds, asafetida and curry leaves.
6. Drizzle over the curry. Switch off the gas.

Note -
1. The consistency of this curry should be thick.
2. Since I used the frozen bread fruit, it didn't take any time to cook. Do not overcook.

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Wednesday, February 25, 2015

Patty Pan Saute


Patty Pan squash has now become a regular in my daily cooking. Of course, they are available only during summer - fall. Last time, I just sautéed them along with oven roasted tomatoes. Gudiya asked for seconds and thirds!

Patty Pan Saute
Ingredients
12 baby patty pan, quartered
2 tbsp. oven roasted tomatoes in oil
Salt
black pepper powder

Method
1. Heat cast iron skillet
2. Add oven roasted tomatoes with oil.
3. Add patty pan and sauté on a medium flame.
4. Keep stirring from time to time, till cooked and crispy.
5. Sprinkle salt and pepper.

Note -
If you like it spicy, add a pinch of crushed red pepper

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Monday, February 23, 2015

Kale Daal


 
I like to sneak in some leafy greens in our daily meals. I don't get traditional Indian leafy greens. If I am lucky, sometimes, I get fresh methi or gongura at Indian stores. So I use the American leafy greens.

Kale is very good for health but it's little chewy/rough. But in combination with chard and spinach, it tastes good. I buy this packet of deep greens troika (Kale+Spinach+Chard). It makes a delicious daal soup with rice.

Kale Daal
Daily Daal with Kale
Ingredients
3 cups Kale+Spinach+Chard - roughly chopped
3/4 cup toor daal
1/2 tsp turmeric powder
A pinch of asafoetida

Roast and grind
2 tbsp. fresh coconut
1/2 tbsp. coriander seeds
4-5 byadgi chilies, or per taste
7-8 black peppercorn
1/2 tbsp. tamarind pulp

Tempering
2 tsp oil
4-5 garlic cloves, smashed

Method
1. Pressure cook daal with turmeric powder and asafetida. In a separate container, pressure cooked, roughly chopped leafy greens.
2. Roast the spices and coconut one after the other. Grind to a paste adding tamarind and adequate water.
3. Mash cooked daal and greens lightly. Pour into a saucepan. Add ground masala paste. Adjust water.
4. Bring to boil. Add salt to taste. Let it simmer.
5. In a separate saucepan, heat oil. Add garlic cloves. Fry till they are golden brown. Drizzle tempered oil along with garlic cloves over daal.
6. Cover and switch off gas.
7. Serve with your daily meal or as a soup.

Note -
1. I generally add more leafy greens compared to daal. You may decide your own proportion per personal preference.




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Sunday, February 22, 2015

Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo with Patty Pan Sauté
 
Gudiya loves Italian food more than anything else. So I try to recreate her favorite restaurant dishes at home.
 
Shrimp Fettuccine Alfredo
Ingredients
2 1/2 Servings Fettuccine Noodles,
 
15 shrimp, deveined, cleaned
1 tbsp. pesto (store bought or home made)
salt and black pepper as needed
 
Tempering
1 tbsp. olive oil
2 tbsp. spring onions, chopped
1/2 tbsp. garlic, minced
 
Whisk
2 tbsp. all purpose flour
1 cup milk
 
Method
1. Clean and devein shrimp. Marinate with pesto, salt and pepper
2. Cook fettuccine according to the directions. Set aside.
3. Heat oil in a heavy bottomed saucepan.
4. Add garlic and spring onion. Sauté till soft. Let it not burn.
5. Add all purpose flour and keep on stirring till it turns a shade darker.
6. Add marinated shrimp and stir fry for a minute.
7. Add milk. Keep on stirring till it reaches thick sauce consistency.
8. Add cooked pasta. Mix well till the sauce coats the pasta.
9. Serve warm.
 
Note -
1. I use my trusty pasta ladle that has circles which indicate 1, 2 or 1/2 servings. I measure my pasta before putting in the boiling water to get the exact serving size.
 
 



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Saturday, February 21, 2015

Pineapple Bundt Cake


I wanted to bake a cake and was looking for a simple from the box kind of recipe. The birthday girl didn't care for too much frosting. Pineapple Poke Bundt Cake from Dole was just right. Any simple cake recipe gets elevated to another level after baking in  bundt pan.

Pineapple Bundt Cake
Recipe from Dole.com
Ingredients
1 box Yellow Cake
4 eggs
3/4 cup vegetable oil
1 Instant vanilla pudding
1 can (20oz)Crushed Pineapple, drained {Save the juice}
3/4 cup Pineapple Juice
1 tbsp. vanilla or pineapple extract

Glaze
1 cup powdered sugar
1 tbsp. butter
Remaining Pineapple Juice
1 tbsp. vanilla extract

Method
1. Preheat oven 350 F
2. Beat yellow cake mix with oil, eggs, vanilla pudding, pineapple juice & extract. Stir in crushed pineapple.
3. Grease bundt pan. Pour the batter.
4. Bake for about 40 minutes or till the inserted toothpick comes out clean.
5. Mix powdered sugar, remaining pineapple juice and vanilla extract.
6. Poke the baked and still warm cake with a skewer. Drizzle the glaze all over the cake.
7. Invert the cake on to a serving platter.
8. Let it cool down.
9. Enjoy!

Note -
1. You can also use pineapple extract instead of vanilla extract.

Recipe Credit
http://www.dole.com/Recipes/Pineapple-Poke-Bundt-Cake

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