Sweet potato with nuts

Ingredients:

• 1 sweet potato medium sized, peeled and sliced
• Jaggery, half the size of sliced sweet potato
• Cardamom coarsely ground
• Ghee 2 tbsp
• Dry fruits

Procedure:

1. In a pot add ghee when melted add sliced sweet potato, fry for a min
2. Now add jiggery and give nice stir.
3. Let it cook for few min, then cardamom
4. Serve warm topped with dry fruits.

Chimichanga

It is an Mexican recipe

Ingredients:

• 4 tortillas
• Beans cooked
• Mexican powder
• 1 onion
• 1 tbsp oil
• Salt
• Any salad or cabbage
• Jalapeño
• Avocado Pulp
• Oil for deep frying (I did shallow fry)

Procedure:

1. Add oil in a pan then onions fry for a min now add beans , salt and chili powder as per taste fry for 4-5 mins.
2. Now apply avocado to tortilla then add the fried beans.
3. Roll it and close it with toothpick so it does not open when frying in oil.
4. make it crispy, remove , serve with some salad.

Corn on the Cob

I

Ingredients :

• Corn cobs as many as you like, Boiled or roasted on BBQ with the leaves on.
• Mayonnaise
• Chili sauce (I took Peri Peri) / Chili powder
• Parmesan cheese grated
• Salt

Procedure:

1. Take a cooked cob and apply mayonnaise, sprinkle parmesan cheese then chili sauce.
2. Enjoy
3. Another different version will be :
4. Rub the lemon or lime on the cob then sprinkle chili powder and salt.

Tortillas

Tortillas : Indian way

Ingredients:

• 4 tortillas / can use Chapati / any papad
• Oil for deep frying

For Salsa

• 2 firm avocados (can replace avocado with boiled mashed potatoes)
• 1 finely chopped onion
• 3 tbsp finely shredded iceberg lettuce / cabbage
• 1 small green chilli, finely chopped
• 2 tbsp lime juice
• 2 tbsp coriander leaves chopped
• ¼ tsp ground pepper
• Salt to taste
• 1 tbsp Any sort of Indian Pickle 

Procedure:

1. Cut tortilla into small round pieces (can shape as per your favourite)
2. Deep fry until golden brown and crispy
3. Combine salsa ingredients in a bowl and mix gently
4. Serve as topping on tortillas.

COCONUT COOKIES

Ingredients

• 100g butter, melted
• 100g caster sugar
• 100g plain flour
• ¼ tsp baking powder
• Pinch of salt
• 100g dessicated coconut

Procedure:

1. Pre-heat the oven to 180oC/fan 160oC/gas 4. for 15 min.
2. In a mixer, add the sugar and butter together until fluffy.
3. Then sift in the flour, baking powder, salt and add the coconut and mix well.
4. Roll out the dough into walnut size pieces and place on baking tray and flatten slightly.
5. Transfer to oven and bake for 10-15 minutes or until golden brown.
6. Then transfer to a wire rack to cool.

OPTIONAL : Place half a cherry on top of each biscuit and transfer to oven and bake for 10-15 minutes.

Pumpkin Risotto

INGREDIENTS:

• 2 tablespoons olive oil
• 500 gm pumpkin with skin on
• 1 small onion, finely chopped
• 1 cups Arborio rice
• 2 cloves garlic finely chopped or grated 
• 3 cups boiling water / vegetable stock
• Salt
• Freshly ground black pepper
• 1/4 cup grated Parmesan cheese

PROCEDURE:

1. Preheat the oven to 180°C. Put 1 tablespoon of the oil in a small baking dish and add half the pumpkin. Roast in the oven for 30 minutes.
2. While the pumpkin is roasting, cook the onion and garlic in the remaining oil in a large nonstick frying pan over low heat for 5 minutes or until soft. 
3. When little cooled mash the pumpkin  and now add in cooked onions.
4. Add the rice, raise the heat to moderate, and cook for 4 minutes
5. Heat the stock in a large saucepan until it comes to a gentle simmer. Add 1 ladleful stock to the rice, stirring for about 3 minutes until the rice has absorbed almost all of the liquid.
6. Continue adding the stock, 1 ladleful at a time, until it has all been absorbed (about 20 to 25 minutes) and the rice is cooked and creamy.
7. Remove from the heat, season with salt and pepper to taste, then stir in the Parmesan Cheese

Risotto Basics

This article is from the book: Risotto around the world by - Tamara Milstein

Risotto

The broth or stock must always be simmering before adding to rice.

The broth must be added ladle by ladle, to get the creamy texture.

Onion and garlic -  cook until transparent, not browned.

Stir Risotto frequently during cooking. 

Only add second ladle of broth when the first is absorbed.

When all the liquid as all been added, turn off the gas immediately or the risotto will become dry.

Finally add butter and flavorings and stir through.

Serve immediately.

Never wash rice.

UPCOMING

IT'S COMBINATION OF ITALIAN, MEXICAN, JAPANESE, AND OFF COURSE INDIAN TOO :)

Ganesha

Ganesh Murti (Ganesh Idol made of Clay)

Offerings to Lord Ganesha Ukdiche modak and waran bhhat.

Ingredients

(makes minimum 21):

For the outer cover:

• 2 cup very fine Rice flour 
• 1-1/2 cup water,
• a pinch of salt
• 1 tbsp ghee

Sweet stuffing:

• 2-1/2 cups fresh grated coconut,
• 1 cup jaggery (palm sugar)
• 1/2 tsp cardamom powder or grated nutmeg

Procedure for Outer Cover:

1. In a thick bottom pot boil water ,add pinch of salt, ghee and add rice flour to it , turn off the gas and mix well, close with lid and reheat on low flame for 1 min and turn off the gas and let it rest for another 1 min. So that the dough gets steamed well.
2. After a min take small quantity of dough ( it will be crumbly) and knead it till it becomes soft. Use oil while kneading so that the dough won't stick to your hands.
3. (NOTE: Its hard to knead the dough when hot, but yes I knead it really hot and end result was delicious Modak. the way my mother use to make it.)
4. (NOTE: You can try kneading when its a little cold but it will take longer time to become even soft dough. Also you can try is use flat base small bowl or water glass made up of steel and press the flour till its soft)
5. Repeat the procedure for rest of the dough and keep aside in a bowl with lid closed.

Coconut Stuffing: 

1. In a heavy bottom pan mix the grated coconut and jaggery and cook the mixture for 20 to 25 mins on a very low heat, stirring frequently.
2. Add cardamom powder at least when you are ready to turn off the gas.
3. Let it cool, before filling in the rice cover.

Prepare Modak:

1. Now make a lemon size ball of dough ,place it between two oiled plastic sheets and spread out the dough with your thumb to the size of a puri.
2. Place this puri on your oiled palm and place a tbsp full of stuffing in the center. 
3. Make vertical pleats in the dough by pinching it at regular intervals between your thumb and forefinger. (same as you would do for Dumpling)
4. Now close the modak from the top by creating tapering shape.
5. Place this modak in a steamer (can use the steamer you get in the Chinese shop made up of bamboo, use muslin cloth for the base )
6. Alternatively they can be steamed in an electric rice cooker too.
7. Steam for around 10-15 min.
8. (NOTE: Before steaming, dip each modak quickly in water and then place in the steamer. This prevents the modaks from cracking.)
9. Serve with generous dollops of homemade ghee.

Vanilla cake

On the eve of my husband birthday I prepared a cake. The photo above includes the Vanilla cake , which I made within no time and finished within no time as well lol :) .
The rest is the Japanese dinner we had which includes Vegetable Udon Noodles and Grilled eggplant in red Miso and red wine and for drinks was Japanese Sakee .

The recipe for cake is here :  Vanilla cake .
Its an vegan recipe, but I made it vegetarian i.e, 
I replaced 
Margarine by Ghee ( as i didn't had butter at home )
Rice flour by Plain flour
Fructose by Caster sugar
I didn't used coco powder instead I used only Vanilla extract.
and the main point is I made thin layer of batter in a baking tray instead of thick, so it didn't even took much time to bake as well.
It was really a delicious efforts I made, as you can see above :)
Enjoy Baking

Vegetable Pulao

Vegetable Pulao direct from the pot 

Ingredients:

1. 2 cup basmati rice (soaked for 1 hour - optional)
2. 3 onions medium sized ( cut length wise)
3. 1 carrot diced
4. 1/4 cup peas
5. 1/4 cup capsicum (green, red, yellow, orange - which ever you have)
6. 1/4 cup French beans
7. ----( vegetables can be of your choice)
8. 1 tbsp ginger garlic paste
9. 2 green chili slit
10. 1 tsp garam masala
11. pinch of turmeric
12. salt to taste
13. 2 tbsp oil
14. Boiling water 4 cups (1 extra cup of  water if needed)
15. Dry Masala -  1/2 '' Cinnamon stick, 2 cloves, 4-5 peppercorns, 1 tsp cumin jeera, 1 masala elaichi (cardamom) , 1-2 Bay leaf

Procedure:

1. In a pot add oil when heated add all dry masala fry for few seconds
2. Then add onions and a little salt, fry well for 7-8 min or till onions are light brown.
3. then add Ginger garlic paste,chili, turmeric, fry for another minute
4. Now add all vegetable and fry for another 3-4 min.
5. Add rice and give a nice stir.
6. Add boiling water 4 cups.
7. Stir again 
8. Let it cook for 7-8 minutes. ( unless rice is cooked)
9. Add water if needed (Depends on type of rice and its water requirement to cook)
10. Serve with Yougurt /  papad /  pickle / salad / koshimbir (onion tomato salad with yogurt)
11. ( I have also added Paneer cubes in it at the time of adding vegetables)

Raw Banana Pattice

Ingredients:

1. 4 Raw banana Peeled-> chopped-> boiled in water for 2-3 min
2. 1 boiled potato medium sized
3. 1tsp cumin
4. 1 tsp garam masala
5. 2 green chili chopped
6. 1/2 tsp amchur powder (optional)-> raw mango powder 
7. salt to taste
8. oil for shallow fry, can also do deep fry
9. 1/2 cup semolina (or poha powder-> i grind the poha in grinder)

Procedure:

1. Mash cooked banana and potatoes together with a fork
2. Add salt , green chili, cumin, amchur powder, garam masala and mix well
3. make small medium sized pattice or tikki
4. Roll them in semolina before frying
5. Shallow fry on pan or deep fry
6. Serve with tomato ketchup or any chutney

Tattie Scone

Tattie Scone is an Scottish recipe.

Ingredients

1. 2 cups mashed potatoes
2. 1-1/2 cups plain flour (more if necessary)
3. 1/4 tsp salt
4. 1 tsp melted butter (more if necessary)

Procedure: 

1. Mash potatoes well, beat in butter with a fork.
2.  Add flour to mashed potatoes.
3. Knead with hands and form into a soft ball. 
4. Roll to the size of Chapati, (roll out until 1/4-inch thin)
5.  and Cut into 4 parts when done.
6. Fry on Tawa / pan for  3 minutes per side, till slightly brown.
7. Serve warm with melted butter.
8. Can also have with any leafy vegetable the Indian way :) 

Paneer Chili Fry

Paneer chili Fry

Ingredients:

1. 100 Gm Paneer
2. 1/2 Cup green and red capsicum
3. 1tsp ginger paste
4. 1-2 green chili
5. 1 onion finely chopped
6. turmeric a pinch
7. 1 tsp cumin
8. salt to taste
9. 2 tbsp oil

Procedure:

1. Cut paneer into small pieces and capsicum too
2. In oil fry onion, when translucent add cumin, ginger paste and slit green chily.
3. fry well and add turmeric and salt.
4. now add chopped capsicum, do not cook much, just fry for a minute.
5. then add paneer , mix everything together for 2-3 minutes.
6. if needed add salt.
7. serve hot with chapati or roti.

Kesar Phirni

Kesar Phirni 

Ingredients:

1. 1 Liter milk
2. 40-50 gm rice soaked for 3-4 hours then grind to coarse paste
3. 1 cup sugar
4. 1/2 teaspoon cardamom powder
5. 1/2 teaspoon fresh grated nutmeg
6. few pinch kesar (saffron) 
7. Pistachio and almond blanched 3 tablespoon

Procedure:

1. In a thick bottom pot boil milk for 10 to 15 mins.
2. When boiling add rice paste (paste should be semi liquid, not to thick as it may tend to become lumps)
3. and keep stirring continuously.
4. It will start becoming thick.
5. Add kesar  and sugar.
6. Then add Almond and pistachios.
7. Traditionally served on small clay plate.
8. serve cold.

Gulgule

'Gulgule' Made up of Chana flour (besan), Jaggery, and Fennel Seeds
My mother makes this during the 11 day festival of Ganesh Chaturthi

Ingredients:

1. 1 cup Besan Flour ( Chana Flour)
2. Half cup Jaggery (Raw Sugar)
3. 2 tsp Fennel seeds
4. Milk as required to make thick consistency of batter.
5. 2-3 Cups of oil for deep frying.

Procedure:.

1. Mix everything together.
2. Deep fry on low flame because as it contains Jaggery it tends to brown quickly.
3.  So to avoid it and cook properly fry on low / medium flame.Enjoy

Corn Tikki

15 August 2010 Indian Independence day special ' Corn Pattice' with Tomato Ketchup, Coriander Chutney, Spicy  yogurt. 

Ingredients:

1. 1 cup Sweet Corn kernels (uncooked)
2. 2 boiled and mashed potatoes
3. 2 green chillies
4. 1 tsp ginger garlic paste
5. 1 tsp garam masala
6. 1 cup fresh chopped coriander
7. Salt to taste
8. 1 cup semolina
9. 2 tbsp plain flour (maida)
10. Oil for shallow fry

Procedure:

1. Mix well all above ingredients except Semolina and Plain flour.
2. Add Plain flour if only necessary. (if you can make tikki without adding the flour thats good, if not add flour )
3. After making tikki, roll the tikki in semolina and shallow fry in a pan. Fry until slightly brown.
4. Serve with coriander chutney or tomato ketchup or spicy yogurt.
5. Adding Spicy yogurt recipe in my next post. Enjoy

Haldiche Lonche

Haldiche Lonche

 (Fresh Turmeric Pickle with Fresh Ginger and lemon )

Ingredients:

• 200 gms Fresh raw halad (turmeric ) - cleaned and grated
• 3-4 gms lemons , cut quarterly
• 2 lime juice
• 50 gms fresh ginger grated
• 50 gms salt
• 2 tbsp chili powder
• 4-5 dry red chili
• 2 tbsp fenugreek seeds
• 2 tbsp fennel seeds
• 2 tbsp mustard seeds 
• 1 tsp turmeric powder
• 1/2 tsp hing ( asofoetida )
• 5 tbsp oil

Procedure:

1. Mix together grated turmeric, ginger and lemon with salt and keep it in airtight container for 24 hours.
2. Next day you will see it has released water from itself.
3. Now make oil for it, heat a pan and add oil in it keep medium flame, when heated add mustard seeds, fenugreek seeds, fennels seeds , dry red chili , let it fry for a min. Turn off the gas when popped and add asofoetida i.e, hing and chili powder now let it cool for 4-5 hours, do not pop in hot.
4. When properly cooled mix with the earlier mixture. The oil should be in the top float in the container, if you feel its less can heat some extra oil, cool it and add to the mixture.
5. Keep the pickle outside for 15 - 20 days afterwards refrigerate it.
6. Enjoy 

Carrot Kesar Kheer

Ingredients:

• 2 cups carrots ( peeled and grated)
• 1 cup sugar
• 2-3 strings of Saffron soaked in 2 tbsp  milk / keasr
• 1/4 cup sliced almonds
• 1 tsp cardamom powder
• 5 cup full cream milk

Procedure:

1. Boil milk in a thick bottom pot add carrots, cook till the carrots are soft and cooked.
2. It might take 30 - 40min. Do on low- medium flame.  add Almonds , Keep stirring in between while cooking.
3. Add sugar, cardamom powder and saffron.
4. Cool the mixture and serve topped with remaining almonds

Curry Powder

I found this website with recipe for  lots of curry powder around the world.

http://cookeatshare.com/popular/keens-curry-powder-ingredients

ENJOY

Maharashtrian 26 January and 15 August thali

We specially prepare all this during 26 January and 15 August every year i.e., Republic and Independence day of India.

Masale Bhat (Spicy Rice)

Jalebi (Chana flour sweet)

Papadum

Dalichi amti "(Yellow lentil curry)

Matta (spicy buttermilk)

Sliced cucmber

Masale Bhat

Ingredients:

1 cup uncooked rice

1/2 cup peas

1 tsp cumin and coriander powder

1/2 tsp garam masala

1 onion sliced lengthwise

1tsp ginger garlic paste

1-2 green chili

2 tbsp oil

salt to taste

Procedure:

1)  Heat oil in thick bottom pan and fry onions, chili for 2-3 mins.

2) Add cumin and  coriander powder, garam masala , ginger garlic paste and fry again for 1 min.

3) now add rice and fry for 4-5 min continuously.

4) Add peas, salt and boiling water (1 cup rice = 2 cup water 'depends on which  rice you are using)

5) cook until rice is cooked. Don't use pressure cooker for this rice.

Dalichi Amti (Yellow Lentil curry)

Ingredients:

1 cup toor dal (yellow lentil cooked )

2 cloves garlic crushed

1tsp red chili powder

1tsp cumin

1/2 tsp turmeric powder

1/4 tsp  tamarind juice

1/2 tsp jaggery / brown sugar/ sugar

2 tbsp oil

1tbsp fresh coconut grated (optional)

salt to taste

Procedure:

1)Heat oil in thick bottom pan on low flame, add cumin, garlic, turmeric powder, chili powder. When fried for  half a min add the cooked dal .

2) let it boil for 2-3 mins, while boiling add sugar, tamarind paste, salt, coconut.

Matta (spicy buttermilk)

Ingredients:

1 Cup (dahi) yogurt

salt to taste

ginger 1/2''

fresh coriander 1/2 cup

2 cups cold water

1tsp cumin powder

procedure:

1) In a mixing jar of a mixer add yogurt , salt, chopped ginger, and fresh coriander and mix it with 2 cups of cold water. and cumin powder.