Tamarind Chutney

Tamarind chutney or khatte Imli ki chutney as it is most popularly known is served mostly with snacks items like Samosa, Kachori, Dhokla, Khakra, Chaats, etc. It compliments the snacks items very well due to its khatta meetha taste that is the sweet and sour taste.

Ingriedients
Tamarind - 1 tablespoon
Jaggery - half cup
Water - 1 cup
Salt

Procedure:
1. Take one tablespoon tamarind concentrate or paste and mix with 1 cup of water. If tamarind concentrate is not available, soak 3-4 tamarind in 1 cup water for around 1 hour and extract the tamarind by mashing it with your hand.
2. Keep this for boiling. Once it starts boiling, add half cup jaggery and pinch of salt.
3. Let it boil for about 15 minutes till it turns thick.

Let it cool down. Serve it with samosas, kachoris, chaats, etc

Notes:
1. Adjust the amount of jaggery as per your taste. If you want it sweeter, add more jaggery
2. This can be refrigerated for around 1-2 weeks.

Ghosali Shire Chutney/ Dodkyacha Saalichi Chutney/ Ridge Gourd Peel Chutney

Ridge gourd is called by various names such as ghosali (konkani), dodka (marathi), heerekai (kannada), peerkangkai (tamil), turai and turiya in various languages.

Ridge gourd has a lot of health benefits and so does its skin. So while preparing ridge gourd, do not put away its skin. Instead you can prepare healthy delicious chutney in no time. It can also be stored for 3-4 days. It goes as an excellent side dish with rice-dal or roti-sabji.

Ingriedients:
Ridge gourd - 1 big
Grated dry coconut /kopra - 2 tablespoon
Green chillies - 1
mustard - half teaspoon
jeera - half teaspoon
Salt - 1 teaspoon
Sugar - half teaspoon
Oil - 2 tablespoon

Procedure:
1. Wash the ridge gourd and peel the skin and keep aside.
2. Next grate the dry coconut.
3. Grind the ridge gourd skin, grated dry coconut, 1 green chilly to a coarse paste in the mixer. Do not add water while grinding.
4. In a pan, add 2 tablespoon oil, add mustard. Once it splutters, add jeera and then the ground mix.
5. Add pinch of salt and sugar and mix it well.
6. Let it cook for another 10 minutes. In between keep stirring so that it does not get burnt.
7. Once done, the color of the ridge gourd skin will slightly change and will become dark in color

Serve it as a side dish with rice-dal or chapati-sabji.

Torache Sasav/ Kairichi Uddamethi/ Raw mango curry

It is called as Torache Sasav in konkani and Kairichi Uddamethi in marathi. In konkani, raw mango is called Tora and in Marathi it is called Kairi. Uddamethi word comes from the combination of Urad dal and methi which forms the base of this curry and gives it a peculiar taste.
This raw mango curry is prepared on special occasions and festivals in Goa and is very typical of Goan cuisine.
In the same way, Ambadyache sasav can also be prepared. In this case, add Ambade instead of the raw mango.

Ingriedients:
Raw mango - 1
Grated coconut - 1 cup
Red chillies - 2
Methi seeds - 1/4 teaspoon
Urad dal - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Jaggery - 1 tablespoon
Asafoetida/Hing - 1/2 teaspoon
Water
Oil
Salt

Procedure:
1. Peel the raw mango and cut it into medium sized pieces. Use the core too. Apply salt and keep it for about an hour.
2. Grind the grated coconut, 2 red chillies, methi seeds, Urad dal and 1/4 spoon mustard seeds to a fine paste. Add water while grinding.
3. Take a vok and add oil. Add the remaining mustard seeds. Once they splutter, add hing.
4. Next rinse the cut mango pieces with water and add it to the prepared seasoning.
5. Cook the raw mango pieces in oil for about 2 minutes.
6. Next add 1 cup of water and let the raw mango cook for another 5 minutes. Also add a pinch of salt.
7. Finally add the ground masala and jaggery and let it cook for another 5 minutes.
8. Adjust the amount of jaggery depending on the sourness of the mango.
9. Also add salt or water if necessary.

The delicious Torache sasav is ready.
Serve it hot with steamed rice.

Chole Masala

This is the common recipe of Chole masala, which comes typically from the North Indian cuisine.
It forms an excellent combination with Baturas known as Chole-Batura and even with Pooris. It goes well also with rice or rotis.
I have a slight variation to the preparation style of Chole. Usually kabuli chana is pressure cooked and then added to the gravy mix. I have a little faster version of this. Usually I prepare the gravy mix in the steel pressure cooker and then add the kabuli chana and then pressure cook it. This of coarse makes it not only faster but also more delicious as the kabuli chana is cooked with all the masala.

Ingredients:
Kabuli Chana/ chickpeas -   1cup
2 onions - finely chopped
1 tomato - finely chopped
Chole Masala - 1 tablespoon
Red chili powder - 1 teaspoon
Coriander leaves - finely chopped
Ginger-Garlic paste - 1 teaspoon
Salt
Water
Oil

Procedure:
1. Soak the Kabuli chana overnight for at least 8 hours.
2. In a steel pressure cooker, add oil, Next add the chopped onions and a pinch of salt and sauté it till it turns golden brown
3. Next add the ginger garlic paste, and sauté for 1 minute
4. Add the chole masala and chilli powder.

5. Next add the chopped tomatoes and sauté well.
6. Next add the soaked kabuli chana.
7. Add 2 cups of water and pressure cook it for around 10-12 whistles.
8. Once the cooker cools down, garnish it with chopped coriander leaves.

The delicious Chole Masala is ready.
Serve it hot with either Baturas or Pooris.

Sheera/ Kesari Bhaath

Happy Gudi Padwa/ Ugadi to all of you!!Lets celebrate this new year, with a simple and delicious sweet dish...Sheera.
It is also called as Kesari Bhaath (in Karnataka) and Sooji Halwa (in some other places).
In many parts of Goa and Maharastra, a variation of this sweet dish is typically prepared as "Prasad" on auspicious occasions and festivals.
Prasadacha Sheera as it is called is mostly prepared the same way as given below.
Only difference being that, once it is prepared, banana slices are also added.

Ingriedients:
Rava - half cup (Chiroti or fine rava preferably)
Sugar - little less than half cup
Milk - 2 and half cups
Ghee - 4 tablespoon
Nuts
Cardomom /Elaichi powder - 1 teaspoon

Procedure:
1. Take 4 teaspoon ghee in a vok and roast the rava till it turns golden brown. Also add the nuts after some time and roast it.
2. Once it is done, you will get a nice aroma fo the roasted rava.
2. Add the milk and sugar and mix well. Cover it with the lid and let it cook for around 10 minutes on a low flame.
3. Finally add the elaichi powder and switch off the gas.

The delicious Sheera is ready.
Tastes best when served hot.

Goan Alami Tonak\ Mushroom Xacuti

Alami Tonak is a very typical Goan dish. In konkani, Alami(Almi) means mushrooms and Tonak means some gravy.
In Goa, the Alami's are available in the month of Shravan and within minutes, the stock gets over.

Alami Tonak is prepared by roasting coconut with spices and then grinding it thus making it really spicy.
You can adjust the spice level as per your taste by adjusting the peppercorns and red chillies.

Ingriedients:
Button Mushroom - chopped into four pieces
Grated coconut
1 Onion - finely chopped
Ginger garlic paste - 1 teaspoon
Cinnamon - 2
Peppercorns - 8
Cloves - 6
Corainder seeds - 1 tablespoon
Red chillies - 3
Jeera/Cumin seeds - 1 teaspoon
Mustard - 1 teaspoon
Bay leaves - 2
Turmeric powder - 1 teaspoon
Corainder leaves - finely chopped
Oil
Water

Procedure:
1. Take 1 teaspoon oil, and fry the grated coconut, Cinnamon, Red chillies, Corainder seeds, Peppercorns, Cloves, 1 Bay Leaf for 2-3 minutes. Keep it aside to cool down.
2. Once it cools down, grind it in the mixer.
3. Take 2 tablespoon oil in a pan, add mustard. Once it splutters, add Jeera, 1 Bay leaf.
4. Next add the chopped onions and add a pinch of salt. Fry till golden brown.
5. Next add ginger garlic paste and fry for 1 minute. Then add turmeric powder.
5. Next add the chopped mushrooms and let it cook in the oil for around 5 minutes.
6. Finally add the ground masala and mix well.
7. Add 1 cup of water and let it cook for another 5 minutes.

Garnish it with chopped corainder leaves.
Serve it hot with Rotis or rice.

Seviyan Upma\ Vermicelli Upma

We are all very fond of seviyan kheer/Payasam. A khara or spicy variation to that would be seviyan upma, which serves as a very healthy breakfast. It is a very commom breakfast item in south India.
I had it for the first time after coming to Bangalore (from one of my friend's dabba) and just fell in love with it. I tried preparing the same at home and it turned out to be awesome.

 

Ingriedients:
Seviyan/Vermicelli - 2 cups
1 Onion - finely chopped
Red chilies - 2
Urad dal - 1 tea spoon
Karipatta leaves
Mustard - half teaspoon
Jeera/Cumin seeds- half teaspoon
Chilli powder - half teaspoon
Haldi powder\ Turmeric- half teaspoon
Oil
Water - 3 cups
Salt

For garnishing:
Coriander leaves - finely chopped
Dry coconut\ Kopra - grated (optional)
Lemon juice

Procedure:
1. Take oil in a kadhai. Add mustard. Once it splutters, add jeera, urad dal, Karipatta leaves and red chilies.
2. Next add the chopped onions and a pinch of salt.
3. Simultaneously keep 3 cups of water for boiling in a separate container.
4. Once the onion turn golden brown, add the chili powder and turmeric powder.
5. Next add the vermicelli and keep stirring for about 2-3 minutes.
6. By this time, the water will start boiling. Add this boiling water to the vermicelli and mix well.
7. Add salt as per taste and cover it with lid and let it cook on a low flame for about 10 minutes.
8. Once the water is absorbed by vermicelli and it is cooked properly, switch off the gas.

The delicious vermicelli upma is ready.
Sprinkle lemon juice and garnish it with chopped corainder leaves and grated dry coconut.

Tips:
1. To prepare Vermicelli Pulao, veggies like grated carrot, finely chopped capsicum, green peas can be added after adding the onions.

Marie Biscuit Cake

This is the one of most easiest and fastest preparation of cake I have ever known. It needs no baking. From the name Marie biscuit cake, it sounds little uninteresting. But don't go by the name. Try it out to see how delicious it tastes. Everyone would just love it ...from kids to elders

Ingredients:
Marie biscuits - 1 pack (around 20 biscuits)
Cocoa powder - 2 tablespoon
Vanilla custard powder - 2 tablespoon
Instant coffee powder - 1 tablespoon
Sugar - 5 teaspoon
Chocolate
Milk - 500ml
Nuts
Water

Procedure:
1. Boil the milk and keep it aside to cool down
2. Prepare the coffee decoction by boiling 1 tablespoon coffee powder in one cup of water. Keep this aside and let it cool down
2. Once the milk cools down, take half cup of boiled milk, add the cocoa powder , custard powder and mix well. Make sure no lumps are formed.
3. Next add sugar to the remaining milk and keep it for boiling. Once it starts boiling at this mix of cocoa powder and custard powder prepared in milk. Keep stirring continuously.
4. Next add the chocolate and keep stirring.
5. Boil this for around 10 mins till it forms a thick paste
6.  Powder 5 biscuits using a grater or with your hand.
7. Take a small container with a wide bottom for layering the cake.
8. Dip each marie biscuit in the coffee decoction for around 2 seconds and place it in the container to form one layer.
9. Next pour the mix prepared on this till all the biscuits are covered completely.
10. Next sprinkle Marie biscuit powder on this. One layer is ready.
11. Similarly continue for as many layers as your like.
12. Top the final layer with nuts and chocolate chips.
13. Refrigerate it for around 8 hours

Delicious Marie biscuit cake is ready to be served.

Energy Drink for infants

Here is another recipe just for the infant babies...My daughter has always been underweight since her birth as she is very fussy about food. My doctor suggested this energy drink which is very healthy and highly nutricious for infants. And the best part is my baby just loved it. I started this for her when she was barely 6 months old. Every morning I gave her a healthy start with this energy drink. I continued giving this for almost a year. But now also when she is not keeping well and has loss of apetite, it comes for my rescue. She still loves this energy drink and I am sure your baby will also love it.
My little princess enjoys this drink, sitting in her little rocker in our balcony :).

In the fourth month, I had started with rice and dal mix (prepared in the same way) and then sixth month onwards I added this health drink to her diet. My suggestion would be that instead of giving your baby cerelac or farex or nestum, this home made energy drink would be the best substitute.

Ingriedients:
Rice - 2 cups
Yellow moong dal - 2 cups
Daliya - 2 cups
Soya dal - 1 cup
Ragi - 1 cup
Urad dal - 1 tablespoon
Tur dal - 2 tablespoon
Cashews
Pista
Almonds

Procedure:
Preparing the Energy drink powder mix:
1. Wash all the ingriedients except Daliya and dry fruits
2. Drain the water completely. You can also tie it to a muslin cloth so that entire water is drained.
3. Keep it for drying for a day or two in hot sun till it is completely dry. Make sure there is no moisture , otherwise the powder mix will attract fungus.
4. Once completely dried, dry roast it in a kadhai one by one. Do not mix everything as every item needs different levels of heating. Dry roast also the daliya and the dry fruits.
5. Once all the items are roasted, grind them one by one in the mixer to powder form.
6. Once all the ingriedients are powdered, mix them well and store it in a airtight container.

Preparing the Instant energy drink:
1. Take 3 teaspoon of the energy powder mix and mix it with 2 cups of water.
2. Add pinch of salt.
3. Boil this for around 10 minutes and keep stirring continuously.

The instant mix for your little one is ready.

Tips:
1. Adjust the consistency of the drink by adding water as per your baby's likes.
2. You can also add some other dals as per your choice.
3. Rice dal mix can be also prepared in the same way. Instead of all these ingriedients, use only rice (2 cups) and yellow moong dal (1.5 cups). You can try giving this from four months onwards.
4. Try adding one dry fruit at at time as some babies are allergic to dry fruits. Try with almonds first and then you can add also cashewnuts and other dry fruits.

Onion Tomato Chutney

When you are bored of preparing the same old coconut chutney or the pudina chutney, then give a try to this onion tomato chutney. It is very easy to prepare and tastes just awesome and needs just onions and tomatoes from the pantry.
So if you are running short of time or running short of coconut or pudina, then this is the best compliment for your dosas or idlis or even parathas. We had this with palak parathas and it turned out to be an amazing combination.

Ingredients:
2 ripe medium size tomatoes
1 medium sized onion
7-8 petals of Garlic
1 green chilly
Karipatta (Curry leaves)
1 teaspoon jaggery
1 teaspoon mustard seeds
1 teaspoon cumin seeds (Jeera)
Hing
Salt
1 tablepsoon Oil

Procedure:
1. Roughly chop the tomatoes and onions.
2. In the mixer, add the chopped tomatoes and onions, garlic and green chilli and grind it to a fine paste.
3. Next add pinch of salt to this paste and keep it for boiling. Add little water if needed.
4. Boil it for around 5-10 minutes to cook the tomatoes and the onions.
5. Once the color changes from bright red to dull red, add the jaggery and mix well
6. Finally add the seasoning.

For the seasoning:
1. Take a tadka pan, add little oil. Add mustard seeds.
2. Once the mustard starts to splutter, add the cumin seeds, hing and curry leaves.
3. Add this seasoning to the chutney.

Serve the chutney with Dosas or Idlis or Parathas.