Bolangir Ghassi (Silver fish curry)

Ingredients :

1 bowl bolangir fish / Silver fish
1 tbsp coriander seeds
1 cup grated coconut
1 tsp cumin seeds
1/2 chopped onion
1/4 tsp fenugreek seed
1 pinch carom seeds (ajwain)
1/2 tsp turmeric pd
4-5 dried red chillies
1/2 tsp peppercorns
2-3 garlic cloves
1 small marble sized tamarind
Salt
Oil

For Tempering :

1/2 chopped onion
1/4 tsp fenugreek seeds

Method :

Clean the fish and keep aside.

Dry roast coriander, cumin, red chillies, peppercorns, fenugreek seeds and ajwain.

Blend all the roasted ingredients along with coconut, garlic, onion, turmeric pd, tamarind and water to a very fine paste.

Heat a pan. Add the ground paste and bring it to boil. Add the cleaned fish to it and add water to required consistency. Mix well and simmer.

Heat a small pan. Add 1 tsp of oil. Add chopped onion and fenugreek seeds and fry till it turns brown. Add this to the above gravy and cover the lid.

Serve hot with Steamed Rice.

Palak Kofta Curry - Vegetable balls in spinach sauce

Ingredients :

For Koftas :

1 cup Spinach (Washed and fine chopped)
1 tbsp grated paneer
1 cup potatoes (boiled and mashed)
2-3 green chilly paste
1 inch ginger paste
4-5 garlic paste
2 slices of bread
1 tbsp cornflour
Salt to taste
Oil (for deep fry)

For the Gravy :

1 bunch spinach (washed, blanched and pureed)
1/2 cup cashew paste
1/4 cup poppy paste
1/4 tsp cumin pd
1/4 tsp coriander pd
1 cup tomato puree
1 tsp ginger and garlic paste
1 tsp garam masala pd
1 cup onion paste
1 tsp cumin seeds
1 tsp red chilly pd
1 tbsp Oil
Salt to taste

Method :

Mix all the above ingredients for koftas except cornflour and make round balls. Roll them in cornflour and deep fry in oil.

Heat oil in an another pan. Add cumin seeds, onion paste, ginger and garlic paste. Saute till brown. Add tomato puree and cook till raw smell disappears. Add red chilly pd, cashew paste and poppy paste. Cook for few mins. Add the palak paste, cumin and coriander pd. Then add garam masala pd. Add 1 cup of water and adjust the consistency. Add Salt to taste. Stir it and cook till done.

Just before serving, spread the koftas on the dish and pour the gravy over the koftas.

Serve hot with Roti or naan.

Stuffed Promfret Fry

Ingredients :

2 big White Promfrets
1 tsp red chilly pd
1/2 tsp turmeric pd
1 tbsp lemon juice
1 cup grated coconut
1/4 cup mint leaves
1/4 cup roasted and crushed peanut
1 inch ginger piece
2-3 green chillies
4-5 garlic cloves
1/2 cup chopped coriander leaves
1 tbsp Rawa / Semolina (for frying)
1 tsp Rice flour (for frying)
Oil
Salt to taste

Method :

Wash, clean and dry the fish. Carefully slit the fish in between till the tail. Make slits on the belly on both the sides of the fish.Marinate the fish with lemon juice, red chilly pd, turmeric pd and salt. Keep aside for 30 min.

Grind coriander leaves,  green chilly, ginger, garlic, mint leaves, peanuts and coconut to a coarse paste. 

Stuff this mixture inside the belly of the fish and coat on both the sides of the fish where slits have been done.Keep this aside for half an hour.

Take rice flour and Rawa in a dish. Mix both the flour and roll the fish in it. Heat the oil in a frying pan and cook the fish on a medium heat till crispy crust on both sides. Goes well with steamed Rice and Dal.

Aarep da Adye (Rice dumplings in coconut gravy)

Ingredients :

2 cups Raw Rice/Boiled Rice
1/2 cup grated coconut
Salt

For the gravy :

1/2 cup grated coconut
1 tbsp coriander seeds
1 tsp cumin seeds
5-6 dried red chillies
1/2 tsp turmeric pd
3-4 garlic
1/4 chopped onion
1/4 tsp fenugreek seeds

For Tempering :

1 tsp mustard seeds
1 sprig curry leaves
1 dried red chilly
1 tsp oil
1/4 tsp asafoetida

Method :

Wash and soak rice for 4 hrs. Grind the rice and coconut to a coarse paste. Add salt to taste.

For the gravy, dry roast all the ingredients above except turmeric pd, garlic and onion. Blend to a fine paste by adding turmeric pd, garlic and onion and little water.

Steam the idli steamer with 3 cups of water. Make long  shapes out of the above rice batter and steam it. 

Cool it and then cut into small shapes.

Heat the gravy on a low flame and add this dumplings into the gravy and simmer till done.

Then temper it with oil, mustard seeds, hing, red chilly and curry leaves.

Serve after an hour so that the dumplings get absorbed by the gravy.

Punjabi Chole

Ingredients :

1 cup White Chick peas (Kabuli chana)
1 teabag
5-6 garlic cloves
1/2 " inch grated ginger
2-3 green chillies
1 bay leaf
2-3 cloves
1/2 " inch cinnamon stick
2-3 green cardamom
1 tsp cumin seeds
1 tsp anardana pd
1 black cardamom
1 tsp red chilly pd
1 large onion fine chopped
1 large tomato chopped
1 tbsp Chole masala pd
1 tsp cumin pd
1 tsp coriander pd
Fresh coriander leaves (for garnish)
Salt to taste
1 tbsp Oil

Method :

Wash and soak chick peas for 8 hrs or overnite.

Pressure cook chick peas along with 3 cups of water, tea bag, cinnamon stick, black and green cardamom, cloves, bay leaf and salt. Cook till soft and tender.
Drain the water and discard the teabag.

Heat oil in a heavy bottomed pan. Add cumin seeds, green chillies, grated ginger, garlic and onion. Saute till brown. Add tomato and saute for few mins. Then add red chilly pd, cumin and coriander pd, chole masala and anardana pd. Mix well. 

Then add the boiled chana and simmer for 4-5 mins. Then add the remaining water or stock to it and bring to boil. Adjust the salt and garnish with coriander leaves and onion rings.

Serve with Roti or Batura.

Idli - Sambar

Ingredients :

2 cups Raw Rice
1/2 cup urad dal
Salt
Oil for greasing

Method :

Wash and soak rice and urad dal for 5 hrs. 

Grind the urad dal along with water to a fine paste.
Then grind the rice to a coarse paste.
Now mix both the batter together and add salt. 

Set it for fermenting for 8-9 hrs or overnite.

Grease the idli steamer with oil and fill each of them with 3/4th full of batter.

Steam the idli for 10-15 mins.

Serve with sambar or chutney.

Sambhar and coconut chutney recipes are already posted.

Urad dal dosa

Ingredients :

2 cups Raw rice
1/2 cup urad dal
1/4 tsp fenugreek seeds (optional)
Ghee for greasing
Salt

Method :

Wash and Soak Fenugreek seeds, Rice and urad dal for more than 5 hrs. 

Using a little water in a blender grind all the ingredients to a fine paste.
Add salt to taste.

Allow it to ferment for more than 8 hrs or overnite.

Heat a pan. Sprinkle a little oil. Pour a ladleful batter and spread it in a circular motion. Cover the lid and cook for few seconds. Flip it and cook for a second. Now grease ghee on top.

Serve hot with coconut chutney.

Kadale neer da saar (Black Chick peas stock curry )

Ingredients :

1 cup kadale stock

For Tempering :

1 tsp oil
1 tsp mustard seeds
1 sprig curry leaves
3-4 crushed garlic
1 dried red chilly
1 tsp red chilly pd
1/2 tsp urad dal
1/4 tsp asafoetida (hing)
Salt to taste

Method :

In a pan heat oil. Add mustard seeds. After it splutters, add crushed garlic, hing, curry leaves, red chilly, urad dal and red chilly pd. Saute it. 

Then add the stock and simmer it. Serve with rice.

Home made Pasta (For Kids)

Ingredients :

1 cup Penne Pasta 
1 medium chopped capsicum
1/2 cup chopped carrots
1 cup Tomato Puree
1 tbsp tomato ketchup
1 tbsp Pasta sauce
1 tsp black pepper pd
1 tsp chopped garlic
1 medium sized chopped onion
1 tsp Olive Oil
1 tsp Oregano Herbs
Cheese for garnishing
Salt to taste

Method :

Boil water in a pan. Add Penne pasta to it with a little salt. Keep stirring to avoid sticking at the bottom of the pan. Boil it for 10-12 min till tender.

Now drain the pasta and keep under running cold water for 10 sec. Keep it aside.

In another pan add olive oil. Add chopped garlic and onion and saute till turns brown. In a high flame add capsicum and carrots and saute for few mins. Then add tomato puree and saute till raw smell goes away. Then sprinkle pepper pd and oregano herbs. Then add ketchup and pasta sauce. Finally add the cooked pastas and mix well. Garnish with grated cheese on top. 

Kids wud love it!!!
Take the pain out of cooking for fussy kids with these recipes they'll all say
yum to!

Gajar ka Halwa

Ingredients :

500 gms carrots
4 tbsp ghee
1 tsp cardamom pd
2 cups sugar
1 cup condensed milk
1 cup Khoya (mawa)
2 cups boiled milk
1 cup chopped nuts (pistachio & almond)

Method :

Wash, Peel and grate carrots. Blanch the nuts in warm water for 5-10 mins. Then chop it and keep it aside.

Heat ghee in a pan. Add the carrots and saute for 5 mins. Add milk and cardamom pd and cook for 5- 6 mins until the milk evaporates and the carrots are cooked. Add sugar and khoya and mix well till sugar melts. Add condensed milk and keep stirring. Continue cooking for few minutes and then garnish with the nuts. Serve hot or at room temperature.

Cheepe Pundi (Steamed sweet rice dumplings)

Ingredients :

2 cups Brown Rice
1 1/2 cup grated coconut
2 cups grated jaggery
1 tsp cardamom pd
Salt to taste

Method :

Wash and soak rice for more than 4 hrs. 

Grind the rice into a coarse batter by adding salt.

The consistency should be very thick as shown.

Heat a pan. Add grated jaggery and coconut and mix well till moist. Then add cardamom pd and again mix well. Keep aside.

Start making medium round balls out of the batter and press one side inwards using your thumb to stuff the sweet mixture and cover it to make round balls.

Steam the Idli steamer with water. Then place these pundis into the steamer and let it cook for 40-45 mins. To check if its cooked, insert a knife on these pundis and if comes out clean....its cooked.

Serve hot without chutney.

Homemade Mini Pizza

Ingredients :

2-3 Mini Pizza Base
2 cups chopped Bell Peppers
2 cups Tomato puree
1 tbsp Tomato Ketchup
1 tbsp Pasta sauce
1 tbsp chopped garlic
1 tbsp chopped black olives
1 tsp pepper pd
1 tsp dried oregano herbs
1 cup chopped onion
1 tbsp olive oil
Grated mozzarella cheese or Parmesan (for topping)

Method :

In a pan add olive oil. Add chopped garlic, onion. Saute till it turns translucent. 

Add Bell Peppers and stir well. Then add tomato puree and cook for 10 mins till the raw smell goes away. Add pepper pd, tomato ketchup and pasta sauce and stir well till it becomes thick.

Pre heat the oven for 180 degree. 

Place the mini pizza base and spread the above sauce. Then sprinkle oregano herbs and chopped black olives for the toppings. Then garnish with grated cheese to cover the toppings. 

Place this into the preheated oven for 180 degree and bake it for 10 mins.

Serve hot.

Baare da eeretha Ghatti - (Rice cake wrapped in Banana leaf)

Ingredients :

1-2 Banana leaves
2 cups Brown rice
Salt to taste

For the stuffing :

2 cups grated coconut
2 tsp cardamom pd
1 1/2 cup Jaggery

Method :

Wash and soak rice for 5 hrs.

Grind the rice and salt along with little water to a thick paste. The consistency should be like a thick dough as shown.

Now place a pan and add jaggery, coconut and cardamom pd. Mix well till moist as shown.

Wipe the leaf with a dry cloth. Apply the rice dough on the banana leaf and flatten it as shown.

Place the stuffing on the dough as shown.

Then fold the leaf as shown.

Place this in a Idli Steamer and cook for 40-45 mins. 

Serve hot.

Tips :

You can also try this cakes with Turmeric leaves (Manjol da eere) , which am gonna publish soon....

Crispy Okra

Ingredients :

12-15 Okra / Bhindi
1/2 tsp turmeric pd
1/2 tsp red chilly pd
1/2 aamchur pd
1/2 tsp lemon juice
1/2 tsp asafoetida (hing)
1/4 tsp Carom seeds
1/2 cumin pd
3 tbsp gram flour (besan)
Salt to taste
Oil for frying

Method :

Wash and wipe Okra with dry cloth. Cut the edges of the Okra. 

In a big plate add turmeric pd, red chilly pd, aamchur pd, hing, cumin pd, lemon juice, carom seeds, besan and salt. Mix well. Add little water for the paste consistency. Then marinate the okra with this paste. Keep aside for more than 1/2 hr. 

In a pan add oil and fry okra for few minutes till crispy.

Remove and keep them in an absorbent paper. 

Serve immediately as a side dish with rice or chapati.

Mutton Sukka

Ingredients :

500 gms Mutton
2 big chopped onion
2 chopped green chillies
5-6 dried red chillies
1/2 cup grated coconut
1 tbsp coriander seeds
2-3 cloves
1 bay leaf
1 stick dalchini
1 tsp red chilly pd
3-4 garlic cloves
1/4 tsp turmeric pd
1 tsp cumin seeds
1/2 tsp black pepper
Oil
Salt to taste

Method :

Marinate mutton with salt, turmeric and red chilly pd for 1-2 hrs.

Pressure cook mutton along with green chillies, bay leaf, dalchini and cloves till done.

Dry roast dried red chillies, coriander seeds, cumin seeds, black pepper. Grind to a coarse paste along with coconut, half of the onion, garlic cloves and very little water.

In a pan add 1 tbsp of oil. Add onion and fry till it turns brown. Add the ground masala and cook well. Add the cooked mutton to it. Add salt to taste. Mix well.  Serve with Rice.

Thouthe Kodel (Mangalore Cucumber Curry)

Do you know that cucumber has more than 90% of water....also low in calories..??

Ingredients :

1 medium sized Mangalore Cucumber (Touthe)
1/2 cup Tuvar dal
1 cup grated coconut
1 tbsp coriander seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
1/2 tsp turmeric pd
1/2 tsp black pepper
5-6 dried red chillies
2-3 garlic cloves
1/2 chopped onion
1 tsp urad dal
1 small marble sized tamarind
1 tsp Oil
Salt to taste

For seasoning :

2 garlic crushed (with skin)
1 tsp mustard seeds
1 sprig curry leaves
1 tsp urad dal
2 dried red chillies

Method :

Soak Tuvar dal for 1/2 - 1 hour. Pressure cook dal with salt, turmeric pd and water. Keep aside.

Wash and cut cucumber into half. Scoop out the seeds from the center. Cut into 1 " cubes. In a vessel cover and cook cucumber along with tamarind, salt and water. Cook till it turns translucent. 

Dry roast coriander seeds, cumin seeds, urad dal, fenugreek seeds, pepper corns and red chillies. 

Put the above ingredients in a blender and add turmeric pd, coconut, garlic and onion. Grind it to a fine paste. Add the ground masala to the above cucumber vessel and let it simmer. Add the cooked dal to it and cook for few minutes.

In a pan add oil. Add mustard seeds, curry leaves, garlic crushed, dried red chillies and urad dal. Pour over the thouthe kodel. Goes well with rice.

Marwai Pundi ( Rice dumplings in clams gravy)

Ingredients :

For the dumplings :

2 cups Brown Rice (boiled rice)
Salt to taste

For the gravy :

500 gms Clams (Marwai)
1 cup grated coconut
1 tbsp coriander seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
1/2 tsp turmeric pd
1 medium sized chopped onion
3-4 garlic cloves
1 sprig curry leaves
1 tsp pepper corns
1 tsp mustard seeds
Salt to taste
Oil

Method :

Wash and soak rice for 4 hrs. 

Grind the rice by adding very little water to a thick consistency batter as shown below.

Then make small marble sized balls out of it.

Now place the steamer on heat with sufficient water and let it boil. Keep the dumplings into the steamer and cover the lid. Let it steam for 15-20 minutes.

Cool it and prepare the gravy.

To make the Gravy :

Heat a pan and dry roast coriander seeds, cumin seeds, red chillies, fenugreek seeds and pepper corns.

Grind the ingredients with rest of the ingredients (garlic, half of the onion, turmeric pd and coconut) to a fine paste.

Heat a big vessel with oil. Add half of the onion and saute till brown. Add mustard seeds and curry leaves. Then add the ground paste and let it simmer.

Then add the clams and cook for 5 mins. Add salt, rice dumplings and water and cook for few more minutes. Off the flame and let it rest for atleast half an hour so that dumplings get well soaked in the gravy. Serve hot.

Healthy Pancake Relish (For Kids)

Ingredients :

1 cup Gram Flour (Besan)
1 tbsp chopped cabbage
1 tbsp chopped capsicum
1 tbsp chopped onion
1 tsp pepper pd
1 tsp Carom seeds (Ajwain)
1 tsp Chaat masala
2-3 leftover chapatis
Mozarella Cheese (for garnish)
Ketchup (for garnish)
Salt to taste
Oil

Method :

In a bowl mix besan, ajwain, pepper pd, cabbage, capsicum, onion, ajwain, salt and chaat masala. Add water and make a thick batter like consistency.

Heat a Non stick pan. Grease some oil and pour some batter on the pan. Place one chapati on top of it and cover the lid. After some time flip the chapati along with the pancake and let it roast for few minutes. Then remove the chapati and place it on a serving plate. Grate cheese all over and garnish with ketchup.

Am sure...Kids would love it.

Ambade - Bende Curry ( Hog Plum - Lady's Finger Curry)

Ingredients :

7-8 Hog Plum (Ambade / Spondias fruit)
1/2 kg Lady's Finger (cut into medium length)
1 cup grated coconut
5-6 dried red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1 sprig curry leaves
1/4 tsp fenugreek seeds
1 marble sized tamarind
1 tsp mustard seeds
3-4 garlic cloves
1 medium chopped onion
1/2 tsp turmeric pd
Salt to taste
Oil

Method :

Wash Hog plums and crush a slight. 

Dry roast coriander seeds, cumin seeds, fenugreek seeds and red chillies.

Blend together all the above ingredients along with garlic, tamarind, onion, turmeric pd and coconut by adding water. It should be a fine paste.

Heat a oil in a pan. Add mustard seeds, curry leaves and the ground masala. Let it boil. Add hog plum and lady's finger to it. Cook till done. Serve with rice.

Marvai Sukka (Clams Dry)

Ingredients :

500 gms Clams
1 cup grated coconut
7-8 dried red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp pepper corns
1/4 tsp fenugreek seeds
4-5 garlic cloves
1 cup chopped onion
1/2 tsp turmeric pd
1 marble sized tamarind
1 sprig curry leaves
Salt to taste
Oil

Method :

Wash the clams and break the shell into two. Keep only the flesh part.

Dry roast dried red chillies, coriander seeds, cumin seeds, pepper, fenugreek seeds. 

In a blender add the above masala ingredients along with garlic, 1/2 cup onion, turmeric pd and tamarind ball. Grind to a fine paste. Then add grated coconut and grind coarsely.

Heat oil in a pan. Add the remaining onion, curry leaves and the ground masala. Saute for few minutes. Then add the clams and salt. Mix and cook till dry. Serve.

Dahi Vada

Ingredients :

For the Vadas :

1 cup Urad dal
2-3 chopped green chillies
1 tbsp crushed black peppers
1 tsp cumin seeds
1 tbsp dry coconut chips
1 tsp grated ginger
Salt to taste
Oil to fry

For Garnish :

2 cups Yoghurt
1 tsp roasted cumin seed pd
1 tsp red chilly pd
2 tsp Tamarind chutney
Salt / Sugar

For Tamarind chutney :

1 lemon sized tamarind (soaked in water)
1/2 cup Dates (soaked in water)
1 tsp red chilly pd
1 tsp cumin pd
Salt to taste


Method :

Wash and soak urad dal for atleast 6 hours.

Then grind by adding enough water to a creamy texture. 

Whip the batter until it turns light and fluffy. Add green chilies  black pepper, cumin seeds, coconut chips and ginger. Heat oil in a pan for deep fry.

Place 1 tbsp of batter into the oil and fry until it turns golden brown all around. Repeat the same into several small batches. After all the vadas are fried, place them in a lukewarm water for atleast 20-25 minutes. 

Now squeeze the vadas gently to remove water and keep them aside.

Whip yoghurt and add cumin pd. If you like sweet dahi vadas then you can add required sugar to the yoghurt or add salt as needed. Place the vadas in the yoghurt to absorb for around 15 minutes.

Strain the tamarind into the strainer so that pulp comes out. Strain the dates as well. Then blend all the ingredients along with little water for chutney.

Now before serving place the vadas in a serving dish. Pour some yoghurt all over the vadas. Sprinkle some roasted cumin pd, red chilly pd and few tsp of tamarind chutney or simply garnish with coriander leaves.