March 28, 2015

Menthe soppina saru | Methi ambat | Fenugreek leaves curry

Menthe soppina saru - Methi ambat is one of my favourite curries. Leafy vegetables and lentils are always healthier. So, I recommend to include methi leaves and toor dal in your diet whenever possible. The simplest yet delicious curry is a nice accompaniment to hot rice with some stir fry, upkari or sukke as side dish. So, I make such curries often by using leafy vegetables such as spinach, amaranth leaves and methi leaves. Methi leaves are slightly bitter in taste, to make it less bitter use toor dal and the leaves in proper proportion.

Curry in a pan

March 26, 2015

Apple strawberry fruit punch recipe

Apple strawberry fruit punch recipe - It is a perfect time to prepare some cool, really very cool drinks to beat the scorching heat.Today I have prepared this fruit punch with apple, strawberries and milk. I used the fruits available in my refrigerator. I had strawberries and apples. This is a very delicious and filling fruit punch which can be made in a jiffy. In summer, we feel like drinking something cold rather than eating something spicy. In such situation, I just prepare milk shake or fruit juice and we are more than happy to consume it for our breakfast. You can also add other fruits like banana and chikoo while preparing fruit punch.

fruit punch in  serving glasses

March 23, 2015

Matar mushroom bhaji | Green peas mushroom sabzi

Matar mushroom bhaji - Today I have come up with matar mushroom bhaji for you all. Here button mushrooms are available throughout the year and you can make varieties of dishes with it. Though the green peas are seasonal, frozen green peas are available in any grocery store. This bhaji is really a spicy version with full of aroma. It is very simple to prepare and the whole process takes few minutes. I am sure, you will definitely enjoy the preparation and taste of this bhaji. I have added kala masala to give it a twist of Maharashtrian tatse. Kala masala is totally optional. If you don't have kala masala, you can use garam masala instead of kala masala. 

bhaji in a serving pan

March 22, 2015

Kubbe ambat recipe | Clams gravy | Seafood recipes

Kubbe ambat or clams gravy recipe - I am a great fan of clams. Be it ekchimpi ambat, upkari, sukke, vade or kubbe ambat. Kubbe ambat is made in few ways. The clams are broken with eelige and one sided shell is used along with flesh to make ekchimpi ambat. That makes a very delicious curry for steamed hot rice. But breaking small clams with eelige or aadli is very difficult. if the clams are larger in size then it is very easy to break. I got small variety of clams. So, I made this kubbe ambat by using easy method. Boiled the clams, separated the flesh and then used it in the curry. A very easy and simple method. The curry was very delicious and we liked it a lot. I served this curry with hot rice, tomato salad and cucumber raita.

kubbe ambat in a serving plate

March 17, 2015

Kubbe sukke recipe | Clams sukke | Seafood recipes

Kubbe or clams sukke recipe - Kubbe sukke is a very delicious non-vegetarian dish prepared with clams, onions, garlic and coconut. I am sure, many of you may not even know what the clams are. But all South Indian non-vegetarians know what the clams are, and how it tastes. Clams are very popular and much in demand shellfish known as kubbe ( khubbe) in konkani and belachu in Kannada. I grew up in Coastal part of Karnataka by eating variety of seafood dishes.  Kubbe, tisre, kalva belong to one group and the dishes with these are prepared almost similarly. But taking out flesh from kalva is very tedious because of its hard stone like shell, only professional fisher man can do it. Clams are used to make curry, upkari, ekchimpi ambat, sukke and vade.

kubbe sukke in a serving plate

March 13, 2015

Aloo moong dal cutlet | Potato green gram dal cutlet

Aloo moong dal cutlet recipe - Cutlet  is one of the most liked snacks in Indian cuisine. When I don't know what to cook, bake or fry for evening  snacks, I just go with some potato snacks. Most of the time I end up in making cutlet. Here is a very easy yet delicious potato, split green grams cutlet, a perfect evening snack that I made recently. No need to grind separate chutney to go with it. It tastes awesome with tomato ketchup or any other dipping sauce. Even hot cutlet goes well with a cup of hot tea or coffee. 

patties in a serving plate

March 11, 2015

Gajar dose recipe | South Indian style carrot dosa

Gajar or carrot dosa recipe - What will you do if you have one or two carrots in the fridge lying idle? Use it to make dosa. It is very simple. Just soak the rice, husked split black grams and fenugreek seeds as usual. Grate carrots and add in it while grinding. Your pink colour gajar dose batter will be ready for the use. This batter doesn't need any fermentation. You can store it in the refrigerator for  two or three days. Make crispy dosa and serve hot with coconut chutney. 

gajar-dose with coconut chutney

March 10, 2015

Khajoor payasa recipe | kharjura paays | Dates kheer

Khajoor payasa or dates kheer recipe - Khajoor payasa is a traditional dessert prepared with dates and coconut milk which tastes extraordinarily great. This is a Karnataka style kheer wherein this kheer is prepared in marriage functions and other occasions. You can also make dates kheer by using low fat milk instead of coconut milk. But I prefer coconut milk dates payasa. Khajoor itself is very sweet hence this payasa is made with very little jaggery. Dates are very nutritive, especially for growing children. Having dates in any form is good for their health. Friends, try this delectable kharjura payasa and enjoy. 

kharjura payasa

March 7, 2015

Khawa gulab jamun recipe | How to make gulab jamun

Khawa gulab jamun recipe - I love sweets prepared with khawa. Gulab jamun prepared with mawa is tastier than gulab jamun prepared with ready made mixture available in the shop. I found gulab jamun fried in the ghee is tastier than oil fried. So I fried them in ghee to make it more tastier and flavorful. It should be fried on low flame, otherwise the outer part of the jamun cooks well and the inner part  remains raw. The sugar syrup for gulab jamun doesn't need saffron, but I have added few saffron to make it flavourful. Making gulab jamun is very easy  when one knows how to make perfect sugar syrup and the level of  heat  to use while frying.  

gulab jamun in a serving plate

March 4, 2015

Shengdanyachi ladoo | Ground nut ladoo | Peanut laddu

Shengdanyachi ladoo or peanut laddu recipe - Today I have come up with traditional Indian sweet prepared with only three ingredients for you all. That is crunchy and delicious ladoo made with peanuts and jaggery. It is going to be one of the best biting sweets for small kids which is healthier than chocolates.  We adults whenever feel like having some sweets can have this. This one is an ideal sweet that can be prepared in a jiffy. Even you can make tilachi ladoo in a similar way. The use of ground nut is versatile in Indian cuisine. You can make shengdanyachi chutney, puran poli, aamti, barfi or simple danyachi koot to mix with the Maharashtrian bhaajis, salads, kanda pohe, sabudana khichdi etc. This  is an easiest ladoo recipe to try.  

ladoo in a plate

March 2, 2015

Phool gobi ani mod aleli mugachi bhaji recipe | Cauliflower and sprouted green grams sabzi

Phool gobi ani mod aleli mugachi bhaji recipe - A simple and healthy sabzi prepared with sprouted green grams and cauliflower to pair with chapti and rice with curry. I have used Maharashtrian kala masala to infuse the mild spice flavour in this bhaji. But you can also use garam masala instead of  kala masla if you don't have it. This bhaji is a nice accompaniment to Indian flat breads. You can carry it in the lunch box. Try out this delicious and healthy bhaji.

cauliflower and sprouted moong bhaji in a serving plate

March 1, 2015

Goan chicken xacuti or shakuti recipe

Goan chicken shakuti recipe - Chicken xacuti  is a  delicious  traditional curry of Goa with coconut and spice flavour. Traditionally, the chicken is marinated with vinegar for this dish.  But, I skip this step as we don't like vinegar marination. Instead, I have used chicken without any marination. However, this doesn't make much of a difference in the taste. This chicken xacuti is usually served with steamed hot rice and rice rotis. But it also goes well with chaptis and other Indian flat breads.

Chicken xacuti in a serving bowl