Goanese semolina barfi


This is not like the normal rava sweet we make

Making process may be the same but powdered cashew nuts and ghee is added to this barfi .Do try and let me know your comments and suggestions.

Ingredients

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BOONDHI LADDU


This is the basic laddu recipe ,with a fusion of my kind.

Yes..I have included powdered cashewnuts,with a little mawa while binding.

Mawa can be substituted with milk powder.You can also opt out mawa,only

powdered cashewnuts may be used.

Sugar can be substituted for panagalkandu powder or kalkandu powder,(unrefined sugar)

Unrefined sugar is more healthier than normal sugar or sulphurless sugar.

If using powdered sugar,use a little less.

In the basic making, some use crushed kalkandu ,and some roll in sugar,or

sprinkle sugar while binding the laddus.

Options are yours,so do try and let me know your suggestions.

For the recipe now.

INGREDIENTS

1 cup besanflour (kadala maavu,gram dal flour)

1+1/2 or little less sugar

1/4 cup water (for syrup)

3 cardamons+1clove powdered

Few cashewnuts and raisins lightly fried in oil

1/4 cup powdered cashewnuts

1-2 tblsp mawa or powdered milk

a pinch of salt.

few drops of yellow food coloring or kesari powder

a pinch of edible camphor (optional)

enough oil or ghee / oil+ghee mixed to fry boondhi

METHOD

Mix the gram dal flour with water to a pancake batter  consistency.

Make 1 string consistency syrup with the sugar and water.Add coloring,salt

cardamon powder,camphor and set aside.

Heat oil,use two slotted spoons ,one to pour the flour through into the oil,and

the other to remove the fried.

Now pour a ladle of the batter through the spoon (hold above the oil).patting

lightly on the spoon.When the boondhis are light golden brown remove and

set aside till you finish frying all.

Next add all to the syrup (should be warm)and cover for 5 minutes till the

syrup has absorbed .Mix well .

Take 3/4th of the laddu mix ,and blend in a mixer lightly with the

cashewnuts.(just 1 pulse in the mixer will be fine ).

Now mix in the ground mix along with the rest of the ingredients ,and make ladoos.

Can be stored for a week .

You can use water melon seeds while binding to get the extra crunch.

KOLLU ‘N’ BRINJAL THOKKU


This is made with horse gram sprout and brinjal (egg plant).If you can’t find sprouts it’s

best to soak the gram overnight .

This is a good side dish for rice or pulaos.Tangy and keeps your taste buds active.

Healthy and fat burning lentil.

Incuding horsegram at least once or twice a week is a healthy practice to keep your

cholesterol levels stable.I have posted kollu recipes before so do check them too.

Now to the recipe.

INGREDIENTS

1 big brinjal or 4-5 medium sized (200 gm)

1 cup horsegram sprouts

Marble sized tamarind

5-6 garlic cloves

1 heaped tsp. cummin powder

1 -2 tsp chilli flakes

1 tsp kashmiri chilli powder (normal chilli powder also can be added if you like it hot)

Salt to taste

I tsp gingelly oil

1 tblsp.oil for tempering

Few mustard seeds

Coriander leaves

1 tsp jaggery powder.

METHOD

Put the cut brinjal in a pan,with garlic,chilli flakes , tamarind, one tsp oil and little salt.

Shove the horsegram to one side of the same bowl and steam till brinjal is soft.

Remove the horsegram,and blend the rest of the ingredients.

Pour 1 tblsp.oil in another pan and temper with mustard seeds.

Put the rest of the ingredients in and cook for 1 minute.

Remove from fire,and add coriander leaves.

SAGO CUTLET


When it comes to sago  cutlet,you might have queries of ‘will it stick between your

teeth,or will it be chewy ???.

No doubts it tastes very good.In fact i had no idea of this dish.

I had a taste of this during a visit to Hyderabad .

I have made and posted the recipe of Sago uppuma before , but this is the first time I

tried sago cutlet my way and it tastes really good ..so do try and send in your comments .

INGREDIENTS

1 cup sago soaked overnight

4-5 potatoes boiled

Leeks or spring onions chopped ( 1/2 cup)

1 tsp.ginger garlic paste

1 tsp cummin seed powder

1-2 tsp chilli flakes or 3-4 green chillies sliced

Salt to taste.

Juice of half a lime

1 tsp garam masala powder

2 eggs ( 1 to use before coating )

Breadcrumbs

Oil for frying

METHOD

Wash the soaked sago twice and drain the water.Cook for a minute in the moisture left and set aside.

Mash the potatoes lightly and mix in the rest of the ingredients,with one egg and a handful of breadcrumbs.

Divide into portions,dip in the leftover beaten egg,coat in breadcrumbs and fry to a

golden color.You can deep fry or flatten it and shallow fry ( like I did today).

Good vegetarian cutlet for any occasion.Can be served with mint chutney.

 

CRAB KORMA


This is one of my tic tac toe recipe.It’s flavourful,and good to serve with any dish .

Any type of crab can be used for this korma.

Let’s get to the recipe rightaway….

INGREDIENTS

1 kg crabs cleaned and cut

1 tblsp red chilli powder

1/2 tsp turmeric

1 tsp garam masala

2 tblsp oil

Salt

2 big onions chopped

1 green chilli

2-3 garlic cloves

Small piece ginger

1/2 cup coconut gratings

1 tomato pureed coarsely

1/2 cup curd

1 tblsp oil for tempering

1 tsp.mustard seeds

1 piece rampe (pandan leaf)/curry leaves

METHOD

First mix all the bold listed ingredient in a thick bottomed pan and cook on a

low flame till the liquid has dried up .

Grind the ingredients in italics together and add with tomato puree and curd and cook

on a slow flame for 10 minutes.Add 1 cup of water.

Temper with mustard onions,and rampe and pour over crab mixture.Simmer for 10

minutes and remove from fire.

LEMON CURD STAWBERRY TARTS


This tart combination of lemon curd and strawberry is really delicious.

Lemon curd can be used as toppings for any type of desserts, Having lemon curd always in

your fridge will never make you run out of desserts.You can serve with cake ,fruits scones ,eclairs ,biscuits ,cheesecake …..

The tart shells can be made beforehand and stored in the fridge .

This tart can be used with any filling you like .

Now for the recipe…

INGREDIENTS FOR THE TART

175 flour

1 egg

75 gm icing sugar or powdered sugar

75 gm butter

a pinvh of salt

METHOD

Mix all the ingredients together to make a into portions of your choice.

Roll out on a floured board and bake the tarts at 180 C.for 20-25 minutes or till done.

(prick the base with a fork before baking to avoid puffing .

INGREDIENTS FOR THE LEMON CURD

3 eggs

1 cup (100 gm)sugar

50 ml freshly squeezed lemon juice

2 tblsp.butter

2 tsp.grated lemon zest

METHOD

Mix all the ingredients except the butter in a double boiler ,untill thick.

Remove from fire and add butter and mix well to get the velvetty look.

Tip:1. (For those who have the fear of curdling use 2 tsp cornflour when cooking.If it becomes too thick you can add a little fresh cream to adjust the consistency you require.)

2.For eggless lemon curd ,2 tblsp.cornflour and cream may be used

Pour into already baked tart shells and top with slices of strawberry or any fruit of your choice.

RAW TOMATO WHEAT FLOUR PIZZA


Pizza for dinner is the easiest I would say, and with freshly plucked basil leaves is my favourite.

This time I decided to make the topping with raw green tomato,green capsicum,and

basil,and it really turned out great.

Now ,I’m going to share with you the easiest method of preparing this pizza.

INGREDIENTS

For the tomato + capsicum topping ( for 4-5 medium sized pizza)

6-8 raw tomatoes

1-2 green capsicum

10-12 garlic cloves

1 tblsp olive oil or sesame oil

salt to taste.

1 tblsp.sugar

METHOD

Put all the ingredients in a pressure cooker ( no need to cut the vegetables) and cook for

two whistles on a slow fire.

Release steam,and  puree to a thick paste.

Cook again  till thick  and set aside

For the dough

250 gm wheat flour

250 gm white flour

2 tsp.dry yeast

1 egg

1 tblsp oil/butter

salt

2 tsp sugar ( brown /white)

enough warm water to make the dough.

METHOD

Activate the yeast  by sprinkling yeast and sugar  in half cup water and set aside till

foamy.

Put all the ingredients together  and knead to a firm dough  and allow to rise

(If using mixer do use the dough hook and  run the machine for 15 minutes .Allow to rise in a warm place covered for 20-30 minutes).Divide into portions and allow to rise again for another 10 minutes)

Seasoning 

Mozzarella cheese,basil leaves,grated cottage cheese (optional),chilli flakes (optional)

Preparing to bake

Roll out into circles ,and place in baking trays.

Pour a ladle of the tomato puree and spread on the unbaked dough.

Sprinkle the cheese and basil leaves and bake in a hot oven (200-210 C) for 16 minutes .

You can serve with chilli flakes ,if you like.

This is a quick ,and easy dish .I made all this within an hour.It was crispy ,light,tangy.

Good to serve anytime.Got a thumbs up from my family,so do try and let me know your

comments.

 

 

 

 

RAGI ‘N’ NUTS LADOO


Ragi ,Finger millet,or Kurakkan is  one nutritious flour which can be consumed in many

ways.It is widely used in porridges,desserts,baking,drink and many more breakfast

dishes.

This millet rich in fibre ,calcium ,good carbs,and Vitamin D is good for weight loss and

diabetes.Even though it has a bland taste it is highly beneficial for those with Vitamin D

deficiency and diabetes.In early times people included this daily in their diets in the

form of light porridges,and drinks.Only few homes in South India follow to consume

daily now. Lifestyle nowadays has paved the way for growing diseases,so it’s advisable to

create the habit of consuming daily this wonder millet in some form .

A light roasting before adding to recipes will enhace the taste.So today my recipe to

share is a healthy and tasty for all ages.

INGREDIENTS

1 cup ragi flour

1 cup treacle or melted jaggery

1/4 cups peanuts dry roasted

1/2 cup almonds powdered coarsely

3/4 tsp.cardamon powder

4 tblsp ghee

1/4 tsp dry ginger powder (optional)

a pinch of salt.

METHOD

Roast the flour in half of the ghee till hot (not burnt).

Mix in the rest of the ingredients and form ladoos.

STEAMED BUNS


Steamed buns originated from the Chinese cuisine is one good food for breakfast and take away.

This can be made sweet or savoury.The sweet buns are the traditional red kidney beans stuffing ,and the savoury ones i think it can be your choice of vegan,or non vegan.

I got this from an old chinese recipe book,and wished to share with you.

I will be giving the dough recipe and some suggestions for the filling.Do try and let me

know your comments.

INGREDIENTS

500 gm flour

2 tsp yeast

3 cups  milk (lukewarm)

1/4 cup oil

3 tblsp.sugar

1 tsp baking powder

1/2 tsp salt.

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METHOD

Mix all the ingredients and knead  to a soft dough.

Proofing  of dough  is required  twice (untill double ).

Make portions and steam for 10 miutes.

For red bean filling (Sweet)

Soak the beans overnight and cook till soft.Drain out the water and mash coarsely

Add sugar or jaggery to taste .Add a blob of butter or coconut which is optional and cook

for few minutes and use as filling .

Savoury filling have many options to choose from,and i will be giving a few.

1.Curried paneer and spinach 

2.Potato and beans or peas curried

3.Butter tossed vegetables like carrot,beans,cabbage,bokchoy…….with a little pepper.

4.Minced meat filling

5.Sea food filling

TIP: You can add ground spinach for green steamed buns…..

Do try your innovations too,and post in your ideas .!