Home made Dahi or Yoghurt

Home made yogurt tastes much much better than the store brought one. It also saves you some money. And once you get it right, its super easy to set it at home.

Ingredients:
Milk - half ltr
Yogurt - 2 tsp

Procedure:
1. Boil the milk and keep aside.
2. Take the Yogurt in a casserole and stir it well. Keep it aside.
3. Once the milk is warm, add the milk to the yogurt in the casserole and stir nicely.
4. Keep this untouched and undisturbed for 10 hours or overnight.

The delicious Yogurt is ready.
When refrigerated , it can be used for 3-4 days

Tips:
1. The yogurt added should not be cold. Keep 2 tsp yogurt outside for some time before milk.
2. The home made yogurt serves as the best yogurt to prepare the next batch of yogurt.
3. If you don't have any home made yogurt, you can add 2 tsp Greek yogurt instead.
4. Make sure that the milk is boiled well before adding it to yogurt. Half boiled milk does not give good results.
5. I had a  problem boiling milk on hot plate. I apply ghee to the bottom and sides of the milk container and then add milk from boiling. This prevents milk from burning at the bottom. If you have a gas stove, you can skip this.

Kadhi-Pakora

Kadhi is prepared by cooking besan together with the curd.
Pakora is the onions fritters and prepared by deep frying the onions and besan mixture.
Once the Pakora are ready, drop them in the curry to prepare the delicious kadhi pakora.

Ingredients:
For the Kadhi
Besan/ Chickpeas flour - 2 tbsp
Curd/ Yogurt - 2 cups
Ghee/ Clarified butter - 1 tbsp
Jeera/ Cumin seeds - 1 tsp
Sauf seeds - half tsp
Ajwain/ Carom seeds - half tsp
Methi dana/ Fenugreek seeds - half tsp
Hing/ Asafoetida - pinch
Green chillies (chopped) - 3
Chili powder - half tsp
Sugar - 2 tsp
Salt - as needed

For the Pakora:
Besan - 3 tbsp
Onions - 2 small
baking soda- one fourth tsp
Chilli powder - 1 tsp
Ajwain - 1 tsp
Salt
Oil for deep frying

Procedure:
For the Kadhi:
1. Take a mixing bowl, add the yogurt , sugar and the besan and mix them well and keep it aside. Make sure that besan does not form any lumps.
2. Take a wok, add ghee. Once the ghee is hot, add cumin seeds, fenugreek seeds, ajwain, saunf, hing and green chilies.
3. Next add chilli powder and finally add the besan - yoghurt mix.
4. Add sufficient salt and water.
5. Let it boil uncovered on a medium flame for around 10 mins

For the Pakora:
1. Take a mixing bowl, Add all the ingredients and mix well. Add water as required.
2. The mix should be of correct consistency. Add more besan as required.
3. Keep oil ready for deep frying.
4. Once the oil is hot, add 1 tsp of oil to the besan mixture. This is called "mohan" and it makes the pakoras crsipy.
5. Drop the besan mixture using a spoon in the oil and deep fry it till light brown.
6. Drain the excess oil on tissue paper.

Drop the ready Pakora in the Kadhi mixture. Garnish with Coriander leaves.
The Kadhi-Pakora is ready to serve.
Serve it with hot fulkas or rice

Misal Pav

After our recent visit to India, we had brought back farsan from Pune.
Farsan gets over in no time.
Before it disappears, I wanted to prepare the Misal-Pav.

I usually dont prepare the katacha rassa and usal separately. I prepare it together. It eases the process.


Ingredients:
For the Misal:
Matki/ moth beans - 1 cup
Onions - 2 - finely chopped
Tomatoes - 2 - finely chopped
Garlic - chopped
Ginger
Mustard seeds - 1 tsp
Jeera seeds - 1 tsp
Green chillies - 3
grated dry coconut - 2 tbsp
Hing
Garam Masala - 1 tsp
Chili powder - 1 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Chole Masala -half tsp
Pav Bhaji Masala - half tsp
Salt
Oil - 3 tbsp
Water

For the Misal-Pav
Pav
Farsan - half kg
chopped onion
chopped coriander leaves
Lemon wedges

Procedure:
Preparing the Misal
1. Soak the Matki overnight and then wrap it in muslin cloth and place it in an air tight container for 8 hours. This will cause the matki to sprout.
2. Boil it in water till half cooked and keep aside.
3. Take a kadhai, add Oil.
4. Once hot, add mustard seeds. Once they splutter, jeera, hing, chopped garlic petals, green chilies .
5. Next add the chopped onions. Once they are golden brown, add the chopped tomatoes.
6. Add the chili powder,turmeric powder, coriander powder and all the masalas and mix well. Wait till the oil leaves the masala.
7. Next add boiling water around 3 cups and let it boil for some time. Also add salt
7. Finally add the boiled matki and let it cook for another 5 minutes. Add the grated dry coconut
8. Garnish with Cilantro.

Serving the Misal Pav
1. Take a bowl. Add the farsan layer at the bottom.
2. Using a ladle, layer it with the Matki from the cooked Misal.
3. Then add the rassa (gravy)
4. Top it with little more farsan.
5. Next add onions
6. Finally sprinkle lime juice.
7. Serve it with Pav and lime

Shakarkandi Halwa/ Sweet Potato Halwa

I wanted to try out this Sweet Potato Halwa since a long time.

Ganesh Chaturthi!  Festive Time!
What is a better time than Ganesh Chaturthi.
Yesterday, I prepared the sweet potato halwa as Naivadya (prasad) for god.

Ingredients:
Red/Gold Sweet potato - 1
Jaggery - 2 tpsp
Ghee - 2 tbsp
Cardamom powder - half tsp
Cinnamon powder - half tsp
Crushed Almonds - for garnish
Khismis/ Raisins - for garnish

Procedure:
1. Pressure cook the sweet potato for 2 whistles.
2. Once it cools down, mash it and keep aside.
3. Take a pan. Add ghee and add in the mashed sweet potato.
4. Add the jaggery and mix it till the ghee oozes out.
5. Switch off the gas and add the Cardamom powder and Cinnamon powder and mix well.
6. Finally garnish with Raisins and crushed Almonds.

The delicious Sweet Potato Halwa is ready to serve.
Serve it hot or chilled.

Teriyaki Noodles Stir Fry

This is one of my experimental recipes which has become a superhit recipe for my daughter as is her all time favorite food.

I had some leftover Teriyaki Sauce. I just add it over the stir fried veggies and noodles. And the result was awesome :)

It is a very quick dinner option and can be cooked in a few mins.

Ingredients:
Noodles - 2 cakes ( I used the below Changs Long life Noodles- 2 cakes)


Teriyaki sauce (I used the below Kan Tong Teriyaki sauce - one-fourth packet)


Carrots -1
Green peas
Red Bell peppers\
Garlic - 3 petals
Corn
Salt
Olive oil - 1 tpsp
Freshly ground pepper
Sesame seeds

Procedure:
1. Cook the noodles as per the instructions on the pack. I used Changs Long Life Noodles. I placed 2 noodles cakes in a container and poured hot boiling water and left it covered for around 10-15 mins. Keep them aside.
2. Wash and chop the carrots and red bell peppers vertically. Also finely chop the garlic
3. Take a vok, add 1 tbsp olive oil. Add the chopped garlic.
4. Add the chopped carrots and red bell peppers.
5.  Stir fry till crispy. Next add the Green peas and the corn.
6. Add the cooked noodles. Add salt and pepper and mix well.
7. Finally add the Teriyaki sauce and stir well for a couple of mins.
8. Garnish with sesame seeds

The delicious Teriyaki noodles is ready.
Serve them hot.

Namak Parra

Namak Parra is a healthy  and delicious snack. I prepare it using maida as well as wheat flour. The addition of Sooji makes it really crispy.

It is also a very easy and healthy snacks for kids snacks boxes.

Here is an simple and never failing recipe of Namak Parra.

Ingredients:
Wheat flour - 1 cup
All purpose flour/ Maida - 1 cup
Fine Sooji/Rawa - 1 tbsp
Ajwain/ Carom seeds - 1 tsp
Jeera/ Cumin seeds - 1 tsp
Chilli powder - half tsp (optional)
Baking soda - quarter tsp
Oil
Water - for kneading the dough
Salt - as per taste


Procedure:
1. Take a bowl and mix all the ingredients except oil and water
2. Add 1 tbsp hot oil while preparing the dough. Dough should be not to loose and not too tight.
3. Cover it and keep it for 1 hour
4. Knead it again after 1 hour.
5. Divide the dough into 4 equal parts and roll it using a chapati roller. Do not roll it thin. It should have the thickness of the crackers.
6. Cut it into long strips using a knife or a cutter. Each piece should be around 1 inch long
7. In the mean time, heat the oil for deep frying.
8. Deep fry each of them till golden brown.
9. Store them in a air tight container.

The delicious Namak Parra is ready.
Enjoy them with Masala Tea.

Sweet Potato Kheer/ Kangachi Kheer

Kangachi Kheer is one of those authentic Goan recipes and one of my all time favourite since my childhood.

I am not a very big fan of sweets but this sweet is something that I really like.

The best part is that it is cooked with Jaggery rather than the sugar and probably might be the reason I love it so very much.

Ingredients:

Sweet Potato - 1 big

Jaggery - 1 cup

Coconut milk - 1 can

Salt - a pinch

Ghee - 1 tbsp

Cardamom powder - 1 tsp

Cashewnuts

Procedure:

1. Boil the sweet potatoes in the cooker. Chop them into cubes and keep them aside.

2. Take a vok. Add ghee and fry the cashew nuts and keep aside.

3. In the same vok, fry the chopped sweet potatoes for a minute.

4. Next add the coconut milk, jaggery , cardamom powder and salt and let it cook for 5 minutes.

5. Garnish with cashewnuts

The delicious Sweet Potato Kheer is ready to serve.

Creamy Mushroom Pasta

Ever wondered how to prepare the restaurant style creamy pasta at home.
Below is the recipe of the Creamy Mushroom Pasta (also added broccoli and baby spinach for extra flavor and health).
It is a very simple recipe and can be packed easily for lunch boxes

Ingredients
Pasta - 1 cup
Olive oil - 1 tablespoon
Broccoli- 1 cup chopped
Mushrooms - 1 cup chopped
Sour Cream - 1 cup
Baby Spinach Leaves - handful
Pepper - fresh ground
Garlic - finely chopped - 4 petals
Sunflower Seeds - for garnish
Parsley flakes - for garnish
Salt
Water

Procedure1. Boil the pasta along with salt till the pasta is soft. Drain the water and keep aside
2. In a pan, pour 2 table spoon olive oil, Add the chopped garlic . Next add chopped broccoli and mushrooms and fry them till cooked.
3. Next add the salt and pepper and mix well.
4. Finally add the cooked pasta. Add desired salt and pepper
5. Add the Sour Cream and let it cook for 3 minutes
6. Stir in the Baby Spinach leaves
7.Sprinkle the sunflower seeds and Parsley flakes.

The delicious Creamy Mushroom Pasta is ready

Egg Biryani

This is a very simple recipe of Egg Biryani. The Shaan Bombay Biryani Masala does its magic spell and gives it authentic taste.

Ingredients:2 table spoon ghee
half teaspoon chilli powder
half teaspoon turmeric powder
half teaspoon coriander powder
half teaspoon cumin powder
Ginger - chopped
Garlic - chopped
2 teaspoon Shaan Bombay Biryani Masala
1 cup Basmati rice
2 cups water
3 Cloves(Laung)
Dagad Phool
Tikhi/ Cinnamon
3 Eggs
2 Onion - chopped
1 Tomato - chopped
Mint Leaves
2 tablespoon Yoghurt
Corainder Leaves

Procedure:1. wash 1 cup of rice and keep aside.
2. Boil the rice along with cloves, dagad phool and tikhi
3. Boil the eggs and keep them aside.
4. In a pan, add 2 table spoon ghee, add cloves, dagad phool and tikhi and fry for 1 minute
5. Next add the garlic and chopped onions and salt.
6. Fry till the onions are golden brown
7. Add ginger and chilli powder, coriander powder, biryani masala.
8. Fry for 2 minutes. Next add the yogurt and mint leaves and mix well.
9. Chop the Boiled Eggs into two and add them
10. Fry for 2 minutes.
11. Sprinkle some pepper
12. Next add the boiled rice to this and mix well.
13. Garnish with coriander

The Egg Biryani is ready.
Serve with Raita and Cucumber.

Notes:
1. The Mint is a must as it gives the required flavor to the Biryani
2. Adjust the Biryani masala as per the desired spice level. This Masala is quite spicy.

Solkadi

Solkadi is a cooling drink which is usually enjoyed in the summers in the konkan areas. It is prepared using Sol that is Kokum commonly found in konkan areas. In Goan households, Solkadi is served everyday along with full-fledged lunch. It can be had as an appetizer drink or also with rice. I like it either ways.

Ingredients:
Sol/Kokum - 7-8
Hing
Green chilies -2 - finely chopped
Salt - as per taste

Sugar - 1 tsp
Coconut milk -half cup 
Jeera - half tsp
Hot water - half cup

Chopped Coriander (for garnish)

Procedure:
1. Soak the kokum in hot water for at least 15 mins. Squeeze the juice out of the kokum and drain it.
2. Pour this in a mixing bowl.
3. Add the rest of the ingredients, except for the coconut milk and let it boil.

4. Once it boils, add the coconut milk and let it boil for a few mins.

That's It. The Solkadi is ready.

Pour it in glasses and garnish with chopped coriander leaves.
Serve it with rice or as a cool drink

Note:
1. I have used tinned coconut milk in this recipe. But Solkadi tastes best when using fresh coconut milk.

2. Lasunechi Solkadi can also be prepared for a variation by adding garlic. In this case, coconut milk needs to be extracted by adding the garlic to grated coconut using the mixer

Goan Style French Beans

This is a Goan style of preparing the French Beans, stir fried with grated coconut and green chillies.
Usually French beans is not really a favorite in my house, but this recipe is an all time favorite.
Very simple, yet very tasty and also very healthy.

Ingredients:
French Beans - half kg - finely chopped
Grated coconut - 1 cup
Green chilies - 2 - slit
Garam Masala - 1 tsp
Turmeric powder - half tsp
Chili powder - half tsp
Mustard seeds - half tsp
Jeera/Cumin seeds - half tsp
Garlic - 2-3 petals - chopped
Oil - 1 tbsp
Hing
Salt

Procedure:
1. Wash and chop the French beans. Chop them into small pieces as they will cook faster.
2. Slit the green chilies and garlic.
3. Take a kadhai, add oil, next add mustard seeds. Once they splutter, add the cumin seeds, garlic and hing.
4. Next add the turmeric powder, chili powder and garam masala and then quickly add the chopped french beans.
5. Add salt and let it cook covered on a medium flame for 5 mins.
6. Add in the grated coconut and let it cook until the beans are cooked.

The delicious French Beans are ready.
Serve it with roti or as a side dish with rice

Vada Pav

Vada Pav...the name itself waters our mouth.

This lip smacking, mouth watering vada pav can be prepared at home in no time.

                                       

ENJOY EATING!!

Ingredients:
For the Potato filling:
Boiled Potatoes - 3 - mashed
Green chilies (small) - 2 - chopped
Onions - 1 - chopped
Garlic - finely chopped
Ginger - finely chopped
Curry leaves - chopped
Saunf - half tsp
Hing
Turmeric powder - half tsp
Mustard seeds - half tsp
Cumin seeds - half tsp
Coriander seeds - half tsp (crushed)
Salt
Oil- 1 tbsp

For Preparing Vadas:
Chickpeas flour/besan - 3 tbsp
Salt
Ajwain - half tsp
Chili powder - half tsp
Soda - half tsp
Oil - for deep frying vadas

To Serve:
Green chilies (big)
Pav/ Bread
Pudina Chutney

Procedure:
Preparing the Potato stuffing:
1. Take a kadhai and pour oil. Add the mustard seeds.
2. Once it splutters, add the jeera seeds. Next add hing, garlic, curry leaves and green chilies.
3. Next add the onions and fry it till golden brown.
4. Next add the ginger, coriander seeds, turmeric powder and salt and finally the mashed potatoes.
5. Let it cook for 5 minutes.
6. Mix it well and mash it nicely.

Preparing the Aloo Vadas:
1. Let the mashed Potato mixture cool down.
2. Once it cools down, make small balls and keep aside.
3. Mix all the ingredients for the vada batter (Except oil) and in the mean time keep a deep pan and pour oil in it for deep frying.
4. Once the oil is hot, put 1 tsp oil in the prepared batter.
5. Dip the potato ball in the batter and deep fry it till golden brown. Keep aside and drain the oil on a serviette/ tissues.
6. Repeat the same with the rest of the vadas.

7. Also dip the big green chillies in the remaining batter and deep fry them. Also deep fry some chillies in the oil.

Preparing the Vada Pav:

1. Prepare the Pudina Chutney following the recipe - Pudina Chutney
2. Spread the chutney on one side of pav.
3. Place the vada and close it like a burger.

Serve the delicious Vada Pav with fried chilies.