Popcorn

Ingredients :

• 1 tbsp Oil
• 1 cup of popcorn (kernels, un-popped)
• 1 tsp Butter
• 1 tsp Salt
• 1 tsp Turmeric powder

Method :
In a medium pan pour the tablespoon of oil and heat over medium heat.

When oil is hot, put salt and turmeric powder and throw in popcorn.  Make sure all of the kernels are touching the bottom of the pan .

Cover the pan and wait until you hear kernels start to pop.  Once they start, grab the pan with one hand and grab an oven mitt or towel and hold down the lid.

Pick up the pan and start to shake until all for a few moments.  Return pan to the stove and repeat a few times. It takes some coordination, but it’s way easy and this way you won’t have any unpopped kernels and the popcorn won’t be burnt. When the popcorn is done, turn off the heat and serve hot.  

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Pudina Chutney

Ingredients :

• 1 bunch of  mint leaves
• small bunch of coriander leaves
• 4-5 Green Chillies
• 1 tbsp Lemon Juice
• 1 tsp Sugar
• Salt to taste
  

Method :
 Clean and wash both leaves. In mixture grind all ingredients together .

Store ready chutney in airtight container. 

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Sol Kadhi / Kokam Curry

Kokam is the dried skin of a fruit related to mangosteens.The outer cover of fruit is dried in the sun to get Aamsul or Kokam/Kokum. It is used as a slightly sour spice in recipes that yields peculiar taste and dark red colour. It is a preferred substitute for tamarind in curries and other dishes from Kokan. It is very abundant in the west coast region of India and hence an integral part of Konkani cuisine.

Ingredients :

•  4-5 kokum peels
• ½ coconut shredded (to extract coconut milk)/coconut milk
• 3 cups water
• 2-3 garlic pods
• 2 green chillies (increase if you like it spicy)
• A pinch of Asafoetida
• 1 tsp mustard seeds
• 1/2 tsp Sugar
• 1 tbsp Ghee / purified butter
• 2 tsp finely chopped coriander leaves
• salt

Method :

Boil the kokum peels with half the water for about 5 minutes. Remove the peels and keep the juice aside. To make the coconut milk, blend together the coconut, garlic pods and green chillies along with water and make a thick paste. Pass this through the sieve and save the extracted milk. Note: you can use readily available coconut milk instead of this.
Now in a deep vessel heat ghee and make a tadka of  mustard seeds, asafoetida,.Then add coconut milk and kokam juice and sugar.  Warm it up a bit but do not boil. Put off the heat. Garnish with chopped coriander leaves and Serve hot or cold. Note :This dish is never boiled as the sour kokum separates the coconut milk into globules which look unappetizing.

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Egg Biryani

Ingredients :

• 2 cups Cooked Basmati rice
• 6 Eggs
• 1 finely chopped Onion
• 1 onion cut into thin slices for garnishing
• 2 tsp Ginger Garlic paste
• 2 finely chopped Green chili
• 3 Cloves
• 4-5 Black pepper
• 2 Bay leaves
• 1 Brown (big) cardamom
• 2 Green cardamom
• 1 tsp Red chili powder -
• 1 tsp Coriander powder
  
• 1 tsp Garam Masala Powder
  
• 2 Cinnamon sticks
• 1 tsp Cumin seeds
  
• 3-4 tbsp Vegetable oil
• Salt to taste
• Chopped coriander leaves 
• Water

Method :

 Heat oil in a pan.

Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves.Fry for a minute.

 Reduce the heat.Add sliced onion, green chili, ginger garlic paste and fry until light golden brown.

Add red chili powder, coriander powder, garam masala and salt. Mix well.

Add cooked rice , Slowly toss the rice upside down nd mix well.

Meanwhile keep three eggs for boiling.

Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.Heat 1tbsp oil  in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.

Once you are done with the rice. Fry thin strips of onion in oil till golden brown.Then add this onion and add the scrambled eggs to the rice .  Mix and slowly mix it taking care that you do not break the rice grains.

Put the rice in the centre of the serving plate Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate..Garnish with coriander leaves and serve hot.

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Chocolate Popcorn

Ingredients :

• 1 tbsp Oil
• 1 cup of popcorn (kernels, un-popped)
• 1 tsp Butter
• 10-12 piece of Chocolate chips ( i have used Dairy Milk)
• 2 Tsp Milk

Method :

In a medium pan pour the tablespoon of oil and heat over medium heat.

 When oil is hot, throw in popcorn.  Make sure all of the kernels are touching the bottom of the pan.

 Cover the pan and wait until you hear kernels start to pop.  Once they start, grab the pan with one hand and grab an oven mitt or towel and hold down the lid.

 Pick up the pan and start to shake until all for a few moments.  Return pan to the stove and repeat a few times. It takes some coordination, but it’s way easy and this way you won’t have any unpopped kernels and the popcorn won’t be burnt. When the popcorn is done, turn off the heat and set aside. 

In a double boiler, or just a glass mixing bowl over boiling water, put chocolate chips , butter and milk and Stir until melted.

 Pour the popcorn in a mixing bowl and add the melted chocolate.  Grab a wooden spoon and gently stir in the chocolate, ensuring that all of it is covered in chocolate.

Then spread the chocolate popcorn out on a baking sheet. Let it sit for 3-4 hrs or until dry and then put in airtight container until ready to serve.

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Tamarind Chutney

Ingredients :

• 1/4 cup tamarind
• 1 cup Jaggery
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chilli powder
• 2 cups water
• salt to taste

Method :

Remove seed from tamarind. Soak it in 1¼ cup hot water for 60 minutes.Mash tamarind in water and strain through a metal colander and discard fibers. Press mashed tamarind with spoon while straining to get more pulp out.Transfer tamarind pulp to pan and add jaggery in it. Bring it to boil and cook on medium flame until jaggery dissolves completely.Add red chilli powder, cumin powder and salt, mix well. Taste for sweetness and add more jaggery if you want to make sweeter chutney.Turn off flame and allow it to cool at room temperature.

• Jaggery (Molasses

 

Ingredients:

• Dates – 1/2 cup
• Tamarind – 1/4 cup
• Jaggery (Molasses) – 1/2 cup
• Red chili powder – 1/2 tsp
• Roasted Cumin powder – 1/2 tsp
• Dry Ginger powder (sonth / sukku) – 1/4 tsp
• Black salt – 1/4 tsp
• Water – 2 cups

- See more at: http://www.ticklingpalates.com/2013/05/date-tamarind-chutney-recipe-sweet.html#sthash.hCFo7Lz0.dpuf

Ingredients:

• Dates – 1/2 cup
• Tamarind – 1/4 cup
• Jaggery (Molasses) – 1/2 cup
• Red chili powder – 1/2 tsp
• Roasted Cumin powder – 1/2 tsp
• Dry Ginger powder (sonth / sukku) – 1/4 tsp
• Black salt – 1/4 tsp
• Water – 2 cups

- See more at: http://www.ticklingpalates.com/2013/05/date-tamarind-chutney-recipe-sweet.html#sthash.hCFo7Lz0.dpuf

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Imli Puri / Tamarind Puri

 

Ingredients :

• 1 cup whole wheat flour
• 1 Tbsp Tamarind Chutney 
• 1 Tsp Garam Masala
• Water (lukewarm) as reqd to form a dough
• 1/2 teaspoon or as reqd salt
• 1 teaspoon oil
• Oil to deep fry

Method :

P.N. : Tumarind Chutney recipe :http://mumsdeliciouscuisine.blogspot.in/2013/12/tamarind-chutney.html

Mix whole-wheat flour and all ingredients . Add water as needed and  make tight dough.Dough for puri should be firm but smooth.Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
Then divide dough into small balls.

Roll balls and spread some poppy seeds on it and roll once again.

Deep fry in oil and serve hot the chatapata puri.

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Sabudana Vada / Sago Vada

Ingredients :

• 1/2 cup sago (sabudana)
  
  
• 1 cup boiled and mashed potatoes 
• 1/2 tsp or as reqd red chilli powder 
• 1/2 tbsp lemon juice
• salt to taste

Method :
Wash the sabudana. Drain and keep aside for about 4 hours. If necessary, sprinkle a little water to moisten the sabudana.

Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.

Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.

Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.Serve hot with curd or green chutney.

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Mutter Paneer Pulao

Ingredients : 

• 200 gram Paneer 
• 1 cup Half cooked Peas
• 2 medium Chopped Onion
• 2 large Chopped Tomato 
• 2 tablespoon Ginger garlic paste 
• 2 cups Cooked Rice
• 2-3 Cloves
• 1"  piece  Cinnamon
• 2 Cardamom
• 2 teaspoon Jeera
• 2 Bay leaves
• Oil+Ghee-3 tablespoon
• Few Chopped Cilantro
• 1 teaspoon Red chilly powder
• 1 teaspoon masala
• 1/4 teaspoon Turmeric powder
•  Salt-To taste

 Method :

 Soak rice for half an hour.Drain all water,roast the rice with teaspoon of ghee.Bring 4 cups of water to boil,add cloves,cinnamon and salt.Now add the roasted rice and cook till it cooks.Once it cooked drain all water,close the lid and keep aside.
Cut the paneer in to small bite pieces and shallow fry it with little oil.Keep aside.

Heat oil&Ghee in a Non-stick pan.Add black cardamom,jeera and bayleaf.roast it well.Add ginger garlic paste and fry.Add onion fry till gets soft.

Then add the tomato and fry till get mushy.In this stage add the dry powders,turmeric powder,red chilly powder,Garam masalaMix it well.Add salt to taste.Now add peas together,mix and close the lid for 3 min.

Once peas turned little soft add the paneer cubes and give a nice mix.Now turn the stove in to medium and add the cooked basmathi rice and give a fine mix.

Coat the rice with all masalas.Finally add some cilantro on top.Serve hot with Onion Raitha or Any Veg Gravy
 

 

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Ale Pak (Ginger Sweet Cubes) / आल्याच्या वड्या

Ingredients :

• 200 gram ginger roots
• 300 gm powdered sugar
• 100 gm Khova or1 Cup milk with cream
• 1 tsp ghee
• 1-2 drops of kesar syrup for color

Method :

Wash and peel the ginger root. Cut into small pieces. . Add ginger pieces into a blender and Blend well and make a fine puree.Keep a steel plate ready. Grease it with some ghee.
Heat ghee into a deep saucepan. Add ginger mixture along with khoya or milk with cream, mix well.

Cook over medium-high heat. You can add 1-2 drops of kesar syrup for color if required.Keep stirring and do not let the mixture settle at the bottom.
Mixture will thicken . You will notice whitish froth around bubbles. Now within couple of minutes the mixture will be ready to spread. The mixture will gather in the center.Off gas and after 2 minuted add powdered sugar to mixture and mix well..

Immediately spread the mixture on greased plate and spread with spatula or greased flat based bowl.

Cut into 1 inch squares.

Let it cool down. Separate these vadis / cubes , and keep in airtight container.

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