Prawns dry

Ingredients:

 500gm Prawns, cleaned and devein

 1 medium onions, chopped finely

 1/4 cup grated coconut

 tamarind size of its seed

 1tsp coriander seeds

 5 red chill

 coriander leaves chopped

Method:

1. grind coconut, tamarind, red chilly and coriander seeds to a smooth paste adding water.
2. In a kadai. heat 1tbsp of oil, Add mustard seeds when it splutters add whole 1 red chilli, curry leaves and onions. Fry onion till translucent.
3.  Now add praws and fry till prawns are 3/4th cooked.
4. Now add grounded masala and lil water and mix well. fry till raw smell of masala goes off then add 1/2 tsp of ginger garlic paste. and fry for 2 min. and finally add 1 tsp of ghee.
5. garnish with coriander leaves.

Goes well with roti n rice.

Chicken Ghee roast

Ingredients:

1kg Chicken
40colored red chilli
lime size tamarind,
salt to taste
10 flakes of garlic

Method:

1.  Grind all the above ingredients except for chicken to a smooth paste and marinate the chicken with grounded paste for 3hrs.
2. Then in non stick pan heat 5 tbsp of ghee and to this add marinated chicken and fry till chicken is cooked properly.

Mango Upkari

Ingredients:
 6 small mangoes, in konkani goint
 1/2 cup jaggery, grated - according to the sweetness required
 3 green chillies, slit
 2tbsp maida mixed in 1/2 cup water
 1tbsp coconut oil
 1tsp mustard seeds
 1 1/2tsp urad dal
 1 strand curry leaves
 2 red chillies broken
 pinch hing

Method:

1. wash and remove the skin of mangoes, now squeeze out the skin with 1/2 cup water so that no pulp remains on the skin. Now pour this mango pulp water into the mangoes and allow to cook the mangoes in low flame. note add the pulp water till the mangoes are dipped.
2. Also add green chillies , pinch salt and boil.Once the mangoes are done add jaggery and boil.
3. Now add the maida mixture and stir well so that no lumps are formed.cook for 5 min. and put off the flame.
4. Now temper it with coconut oil, mustard seeds, urad dal, curry leaves, chillie and hing. if u use coconut oil for tempering the taste is better..

Mackeral (Raja) Ghassi

Ingredients:
 4-5 Mackeral fish, cleaned and cut into half each fish
 1 1/2 coconut, grated
 10 roasted red color chilli
 10 roasted red spicy chilli
 lemon sized tamarind
 1/4 tsp turmeric powder
 1tsp coriander seeds
 1tsp peppercorns
 1" ginger, finely chopped
 2 green chillies, finely chopped
 salt to taste
 10 strands coriander leaves, chopped

Method:

1. Mariante fish with salt and keep aside
2. fry coriander seeds and peppercorns with 1 tsp of oil till light brown n keep aside.
3. Grind coconut, both red chillies, tamarind to a paste. then add fried coriander seeds and peppercorns and grind again to a smooth paste. also add turmeric powder to this.
4. Now boil the grounded masala with green chillies n ginger till raw smell goes off. Add required amount of water say around 2 cups.
5. Then add the fish and cook for 5 min as fish cooks very fast. Add salt if required.
6. Finely add coriander leaves.

Groundnut curry

Ingredients:
 1 cup groundnut
 2 medium onions, finely chopped
 2 tomatoes, finely chopped
 3 green chillies, chopped
 8-10 galic flakes, finely chopped
 1 tsp chilli powder
 1 tsp coriander powder
 1/4tsp turmeric powder
 1/4tsp garam masala powder
 coriander leaves, finely chopped

Method:

1. Dry roast groundnut and crush a little or just a pulse in the mixie.
2. In a kadai, heat 1tbsp of oil, Add galic and greenchillies, fry till light brown.
3. Now add onions and fry till translucent, then add tomatoes and crushed groundnut. saute for  a min. then add all powders. saute till raw smell of powders goes off.
4. Now add 1 1/2 cup of water and salt and cook for 10 min or till tomatoes are soft.
5. Garnish with coriander leaves.

Goes well with akki roti.

Akki roti

This recipe i learnt from my narmadmai... her akki roti is much more soft than my roti.. this was only 50% of that.. thanks narmadmai for lovely recipe of akki roti n groundnut curry.

Ingredients:
 11/2 cup Rice powder
 1/2 cup maida
 2 cup water
 salt to taste

Method:

1. Boil 2 cups of water with salt then add rice powder and maida. mix . put off the flame. cover and leave it for sometime. because it'll be difficult to mix well n make dough when its very hot.
2. When u find warm or u make dough.
3. Pinch out lime size ball from the dough and roll out into rotis. n cook it on both sides.

Vegie Noodles

Ingredients:
 5 packet of dragon egg noodles
 2 onions , sliced
 10-15 flakes ofgaric, chopped finely
 3 green chillies, finely chopped
 1 cup carrot, thinly threaded
 1 cup beans, sliced
 1 cup capsicum, sliced
 2 cup cabbage, shredded
 2tbsp vinegar
 salt
 ajinamoto
 2 tbsp soya sauce

Method:

1. Cook the noodles seaprately according to the instruction given in the packet. keep it aside. Add soya sauce and mix well so that each noodle gets that flavor.
2. Inn a kadai, heat 3 tbsp of oil, add green chillies and garlic. fry for 2 min. now add onions and fry till translucent.
3. now cook the vegetables, first goes beans then carrot ,  cook for 3 min then add capsicum and last cabbage. cook for 5 min and add salt, vinegar and ajinomoto. mix well cover and cook for 2 min. Put off the flame.
4. now mix both noodles and vegetable mixture well.
5. serve with chillie vinegar.

Egg chilly fry

very simple egg recipe for the beginners

Ingredients:
5 eggs
1 large onions, chopped
2 green chillies, slit
1 medium tomatoes
3 garlic flakes, crushed
1tsp red chilli powder
3/4 th tsp coriander powder,
 pinch turmeric powder
 salt
 2tbsp coriander leaves chopped

Method:

1. Immerse the egg in water and boil for 5 min. let it cool then remove the shell and cut into 8 pieces each.
2. Heat oil in kadai, add onions and garlic, fry till translucent. then add tomatoes. fry till tomatoes are soft.
3. Now add all powders and fry. add salt and egg. mix very well. cover n cook further for 2 min.
4. Garnish with coriander leaves.

Araroot cake ( Duddali)

This was my first try for duddali, all time favourite. Always my mom used to prepare this n i used to finish it fully. 
Ingredients:
 2tbsp Araroot powder
 1tsp cardamom powder
 3tbsp sugar
 2cup of milk
 water if required
 1tbsp Ghee
 5strands of saffron soaked in milk

Method:

1. soak the araroot powder overnight in water and drain it next morning.
2. Mix in milk and sugar and also cardamom powder. Add saffron mixed in milk. Pour the mixture in the pan and heat the mixture. 
3. Add water if required and also add ghee and stir continusouly till no lumps are formed and the mixture is thickened very well.
4. Grease the plate and pour the mixture in the plate and allow to cool. Cut the cake into square pieces.

Bhindi masala fry

very yummy and very easy to make this recipe. Recipe credit goes to my mom as always.

Ingridients:
 500g Bhindi, chopped as seen in pic
 2 onions chopped
 1 large tomatoes, chopped
 4 garlic cloves
 1 tsp chilli powder
 1/4 tsp turmeric powder
 1/2 tsp garam masala powder
 1/2 tsp coriande powder
 1 strands of curry leaves
 1/2 tsp mustard seeds

Method:

1. Heat 1tbsp of oil in a kadai, Add mustard seeds, when it splutters add curry leaves.
2. Now add onions fry till translucent, add salt, turmeric powder, fry for 30sec.
3. Add bhindi, tomatoes, chilli powder, garam masala powdr, coriander powder and crushed garlic. Mix well and fry till bhindi is cooked. donot add water while cooking.
4. Garnish with coriander leaves.

Corn Pulao

Ingredients:
 1 cup Basmati rice, soaked for 1hr and then drained
 1 cup corn kennels
 1 big onions, sliced
 6 garlic flakes, crushed
 1" ginger paste
 3 cloves
 1" cinnamon
 1 aniseed
 2 bay leaf
 1 tsp chilli powder
 2 maggi cubes
 5 mint leaves
 coriander leaves chopped

Method:

1. Heat 1tbsp of ghee in apressure cooker, Add cloves, cinnamon, aniseed, bayleaf. fry for 10sec.
2. Add Onions, garlic n ginger. Fry till translucent.
3. Now add chilli powder, maggi cubes, and corn kennels. fry for 2 min. Now add mint leaves and 1/2 of chopped coriander leaves. fry.
4. Add drained rice and fry for a min. now add 1 1/2 cup water and cook for 1 whistle.
5. Garnish with coriander leaves.

Gingerly gobi

Ingredients
  2 Cups Cauliflower, medium size florets
  1 Tablespoon Ginger, grated
  1 Tablespoon Cilantro (Coriander Leaves), chopped
  1 Teaspoon Soy Sauce
  1 Tablespoon Ketchup
  1/4 Teaspoon Black Pepper powder
  Salt to Taste

Method:

1. Heat a large skillet or wok over medium heat, add oil.
2. Add grated ginger and stir-fry for few seconds. Add cauliflower florets stir fry for few minutes or until crisp tender.
3. Add chopped cilantro, soy sauce, ketchup, black pepper powder and salt, mix well. Stir and cook for 2 to 3 minutes.
4. Goes well with Chappati n white rice.

Mushroom chilli fry

Ingredients:
 20 button mushrooms, cut into quatered
 1 bunch spring onions, chopped
 1 tsp ginger garlic paste
 1tbsp soya sauce
 1tbsp vinegar
 slat to tatse
 2 green chillies, chopped
 1 small capsicum, cubes
 1 tsp pepper powder, fresh


Method:

1. Heat 1tbsp of oil, Add freshly grounded pepper, fry for a min, then add green chillies and onions dont add green portion of spring onions. fry till translucent.
2. Now add mushroom, salt, soya sauce, capsicum and ginger garlic paste. and cook till mushrooms are cooked.
3. Now add vinegar mix well. add spring onions.
4. garnish with coriander leaves.

Chicken kobab

Ingredients:
 1kg Chicken pieces
 3tsp ginger garlic paste
 1/2tsp turmeric powder
 2tsp red chilli powder
 handfull of chopped coriander leaves
 handfull of chopped mint leaves
 11/2tsp garam masala powder
 1 cup coconut milk
 salt to taste
 1tsp lime juice
 1tbsp green chilli paste
 2tbsp oil

Method:

1. Heat 2tbsp of oil in a pan, Now add 2tsp of ginger garlic paste, fry for a couple of minutes.
2. Now add chicken pieces, Mix well. Now add turmeric powder, red chilli powder, fry for 5 min.
3. Add coconut milk, chopped coriander leaves and mint leaves. fry again for 5 min.
4. Now add green chilli paste, garam masala powder and salt. add 1 tsp of oil. Mix well.
5. Add 1tsp of lime juice. Mix well, cover and cook for 15 min or till the chicken is cooked and gravy is thickened completely.
6. Now add 1 tsp of ginger garlic paste, mix well and fry for 2 min.
7. Garnish with coriander leaves.

Gobi Panch phoran

This is an bengali side dish. I learnt this from my jayabappamma who is an excellent cook.. I really liked it n here is the recipe for panch phoran since we use 5 spices the name is panch phoran.


Ingredients:
 10 florets of cauliflower
 mustard seeds, fennel seeds, fenugreek, kala jeera, onion seeds 1/2tsp each
 1 onion, sliced
 1 small potato, sliced, triangle
 1 tsp chilli powder
 salt to taste
 1tbsp oil

Method:

1. Heat oil in a pan, Add 5 spices and let it splutter, Then add onions fry for 5 min.
2. Now add Potatoes and Cauliflower. fry for couple of minutes and add chilli powder and salt. sprinkle little water and cook till vegetables are cooked.

Bhindi Pepper Fry

Ingredients:
 500 gm of ladies finger, we usually use small ladies finger for this
 2tsp pepper powder
 2 green chillies, slit
 salt to taste


Method:

1. clean the ladies finger, cut the ides and make two slits like cross.
2. heat 1tbsp of oil in a pan, add green chillies and pepper powder, i used freshely grounded pepper which gives u better aroma and taste. Fry for a while.
3. Now add ladies finger, mix well. fry for 5 min. cover n cook till bhindi is done. If u want u can sprinkle very little water.

Mexican rice

Ingredients:
 1pav basmati rice, soaked for 1/2hr and drained
 11/2cup cabbage, chopped
 1cup capsicum, chopped
 2 onions, sliced
 8 garlic cloves, chopped
 1" ginger, chopped
 5-6 green chillies, chopped
 4 cloves
 1" cinnamon
 2 bay leaf
 2tsp soya sauce
 2tsp vinegar
 1tsp chilli  powder
 salt to taste
 2tbsp oil


Method:

1. Heat oil in a pressure cooker. Add cloves, bay leaf, cinnamon, fry for 30 sec.
2. add garlic and ginger, fry for couple of minutes. Now add onions ry till translucent.
3. Add green chillies, cabbage and stir for 5 min. then add capsicum, soya sauce, vinegar, salt and chilli powder. fry till raw smell goes off.
4. Now add drained basmati rice, mix well. adjust the salt and add water upto the mixture level. cover the lid n cook on mediumm flame for one whistle.
5. Garnish with coriander leaves.

Taste of Pearl City: AWED Roundup

Taste of Pearl City: AWED Roundup

Indian spicy chicken

Ingredients:
 1 kg chicken
 1 onion, sliced
 1 tomato, chopped
 4 to 5 green chillis, slit
 1 tbs ginger and garlic paste
 1/2 tsp turmuric
 1/2 to 1 tsp chilli powder
 1 tsp coriander powder
 1 spring curry leaves
 4tbs oil
 1 tbs ghee
 salt
 coriander leaves, chopped
 cashews
 lemon juice
Garam masala: 4 cloves, 5 cardamom, 1/2 cinnamon stick, 8 black peppercons, roast and powdered.

dry roast and grind to a coarse powder
Method:

1. Marinate the chicken pieces with lime juice, salt, chilli powder and turmeric powder for 30 min.
2. Heat oil in a pressure pan, add green chillies, sliced onions, fry till translucent. then add ginger and garlic paste, fry for 5 min.
3. Add tomatoes and marinated chicken, fry for 5 min, cover and cook on low flame for 2 min. cover the lid and cook for 2 whistle. and till all the water evapourates.
4. Now add coriander powder, ghee, cashews and above roasted garam masala powder.
5. Fry on medium flame until dry, sprinkle coriander leaves. serve hot.
6. goes well with chappati, roti.

Raja Special

Ingredients:
 1 cup fried groundnut, crushed
 1 big onions, finely chopped
 1 big tomatoes, finely chopped
 1 green chillies, finely chopped
 1/2 tsp red chilli powder
 1/2tsp coriander powder
 1/2 tsp garam masala powder
 1/2tsp jeera powder
 salt
 1tsp of oil
 2tbsp corander leaves, chopped
 1/2 tsp lime juice

Method:

1. In a bowl, Mix all the ingredients very well except for groundnut.
2. then add crushed groundnut. mix well
3. finely garnish with coriander leaves and lime juice.

Idli manchuri

Ingredients:
 20 nos Idly(small, madras chinna idli)
 1/2 cup Spring onions
 1 Onion, chopped
 1/2 Capsicum, chopped
 5-6 Garlic pods, chopped
 1" Ginger, chopped
 Salt - As reqd
 3tsp Red chilli paste, soak a few red chillies in warm water and grind to paste, you may add 1 - 2 garlc to it
 1/2 tsp Pepper powder
 1tbsp Soya sauce
 1/4 tsp Red colour (optional)
 2 tbsp Tomato ketchup or any tomato sauce
 1/2 tsp Vinegar
 Ajinomoto - A pinch
 Oil for frying


Method:

1. Deep fry the idlies in very hot oil and fry till crisp and golden brown from outside. Remove and cool.
2. Heat a little oil in a pan or a kadai. Add chopped garlic, ginger and onions. Fry till translucent.
3. Add capsicum pieces and fry for a min. Add red chilli paste and saute. Add all the other sauces and fry well. Add the colour, vinegar and ajinomotto. Add salt and pepper and saute.
4. Add the idli pieces and mix well, till all the pieces are coated well with masala. Mix in 3/4 of the spring onions.
5. Garnish with the remaining spring onions.

Crab chilly

I love crab but only difficulty is in eating it.. we have to mess up both our hands to eat it. whenever my dad used to bring crab at home mom would prepare excellent crab gravy and dad used to take that cooked crab and give me n my sis the cooked flesh n we used to eat nicely. so when i go to my home i enjoy eating n now my hubby does my fathers job by giving good portion of crab to me. so here's my mom's crab chilli recipe for u guys.

Ingredients:
 4-5 crabs, cleaned and cut into half
 2 large onions, sliced
 3-4  green chillies, slit
 1 tsp pepper powder
 1/4tsp turmeric powder
 2tsp soya sauce
 1 tsp vinegar
 2 tbsp coriander leaves, chopped
 1 strand of currt leaves

Method:

1. Heat oil in a pan, add onions, curry leaves. fry till translucent.
2. Now add slit green chillies, pepper powder, turmeric powder. fry till raw smell goes off.
3. Add crab, soya sauce, vinegar, salt, little coriander leaves. Mix well. Add 1/2 cup of water cover the lid and cook for 10-5min.
4. When crab is cooked, Garnish with coriander leaves.

photo and presentation credit goes to my sister, anupama

Fish Masala

I'm a great fan of fish masala that too of my mom's fish masala. I learnt this from my mom who is an excellent cook. 


Ingredients:
 4 pieces of sheer fish slice
 2 m onions
 10-12 garlic
 1/2" ginger
 1tbsp of grated coconut
 5 each red chilli whole, both spicy and colour
 salt to taste
 1 strand curry leaves
 10 strands of coriander leaves, chopped

Method:

1. Grind 1 onion, ginger, 6 garlic, coconut and red chilli to fine paste. u can also add tamarind if needed.
2. In a pan, heat oil, add remaining 1 onion chopped, remaining garlic chopped and also chopped curry leaves. fry for 2 min.
3. Add grounded masala fry for couple of minutes. add salt.
4. then place the fish on the masala. cover the fish with masala. cook till fish is cooked properly.
5. Garnish with chop coriander leaves.

Photo and presentation credit goes to my sister, Anupama

Badami Murgh

Ingredients:
 8- 10 pieces of Chicken
 Refined oil 5 tbsp.
 cinnamon stick 1
 Cloves 6
 Green cardamoms 4
 Onion chopped 1 large
 2 garlic cloves, finely chopped
 Fresh ginger, peeled and chopped 1 ½
 Yogurt 1 1/4 cup
 Coriander powder 1 tsp
 Turmeric powder 1 tsp
 Chilli powder 1tsp
 Sea salt
 Water 100 ml
 Almond paste 1 cup
 Saffron (kesar) threads, soaked in 2 tbsp. Of hot milk 1 tsp
 Milk 1 cup

For The Tempering
 Dried red kashmiri chilly 6 – 7
 Ghee 1 tbsp
 Green cardamom 4 – 5

For garnishing
 Ghee 1 tsp
 Whole red chilly 3 – 4
 Mint leaf

Method:

1. In a pan, dry roast cinnamon, green cardamom, cloves, brown cardamom. In a mortar and pestle, grind these masala together. Take out the husk and bash the masala further.
2. In a pressure cooker, heat 1 tbsp of oil and add a cup of finely chopped onions. Sweat the onions till it becomes pink in colour.
3. Add 6 cloves, 2 finely chopped garlic cloves and 1 chopped ginger and keep stirring. Add a tsp of the pounded spices in this pan. Mix it well.Add coriander powder, turmeric powder, chilli powder, sea salt (to taste) and keep mixing them together. Add water to combine all the spices and keep stirring continuously.
4. Add yogurt to this masala base slowly and keep stirring continuously.Add a cup of almond paste and  stir it continuously. Add saffron infused milk and stir well till the gravy doesn’t thicken.
5. Cut gashes into the chicken pieces and add the chicken into this mixture, cover the cooker and take 3-4 whistle.then open and Keep stirring and let the gravy thickens .Mix in milk, lower the flame.
6.  For the tempering: Heat ghee in a pan and add chillies, and green cardamoms. Add the tempering into the Badami Murgh.
7. For garnishing: Add a teaspoon of ghee in a pan. Add the chillies and mint leaves till it becomes crispy and fried. Pour it over the badami chicken and serve hot.

Moong Palya

Ingedients:
 2 cup sprouted moong
 2 onions, chopped
 1 tomatoe, chopped
 1tsp chilli powder
 1tsp coriander powder
 1/4tsp turmeric powder
 6 garlic, crushed
 1 green chillies, slit
 1tbsp oil/Ghee
 salt
 10 strands coriander leaves, chopped
 1/2 tsp lime juice


Method:

1. Heat oil/Ghee in a pan, add garlic, slit green chillies, onions.Fry till translucent.
2. then add tomatoes. fry for 2-3 min till tomatoes are soft.
3. Now add Chilli powder, turmeric powder, coriander powder. Fry well till raw smell goes off
4. Now add sprouted moong, salt and little water. close the lid and cooktill moong is cooked properly.
5. When it is done garnish with coriander leaves and lime juice.

Shredded Chicken Soup

I always used to wonder how they used to get shredded chicken and egg in soup so I tried it today for first time.. it came out well but still i think it could be better.

Ingredients:
 1 breast piece of chicken
 2 spring onions ( bottom chopped and stem chopped)
 1tsp ginger, chopped
 1tsp garlic, chopped
 1tsp white pepper, crushed
 1tsp soya sauce
 1tsp vinegar
 1tsp green chilli paste
 salt to taste
 1tbsp cornflour mixed in water
 1 cup chicken stock
 1 egg
 1tbsp oil

Method:

1. Pressure cook the chicken in 1cup of water and salt. when chicken is cooked properly allow to cool and finely shred the chicken breast. Keep aside.
2. In a kadai, heat oil, add sliced onions, fry till translucent. add garlic and ginger. fry for a while.
3. Add soya sauce, vinegar, green chilli paste, salt and white pepper. Fry for couple of minutes. add shredded chicken, fry.
4. Add chicken stock. ( I used the same water that i used for cooking chicken)
5. Now slowly add cornflour mixture and cook till the soup thickens, stir continuously.
6. Stir in whisked egg inn steady stream so that it forms thread as it cooks.
7. Finely add spring onion stem. ( since i didnot have spring onions i used 1 regular onion)

Palak Dal

Ingredients:
 1/2 cup masoor dal
 1 bunch of fresh palak, chopped
 2 big onion (1 1/2 onions sliced and 1/2 chopped)
 1 big tomatoes sliced
 1/4tsp turmeric powder
 1tsp red chilli powder
 1/2 tsp jeera powder
 (1/2+1/2)tsp garam masal powder
 12 garlic, crushed
 1 green chillies, slit
 1/2 tsp mustard seeds
 1 strands of curry leaves
 2 red chiili whole
 1/2 tsp jeera
 pinch hing
 1tbsp each of oil/Ghee
 

Method:

1. Pressure cook the dal separately.
2. When its done add palak,1/2 of chopped onions, 5-6 garlic pods, 1 red chilli whole broken and little ghee and 1/2 cup of water. And pressure cook for 1 whistle.
3. In a pan, heat oil, add jeera, garlic, green chillies.Fry. Then add sliced onions, fry till translucent then add tomatoes sliced. fry till soft.
4. Add turmeric powder, chilli powder, jeera powder, 1/2 of garam masala powder. fry till raw smell goes off. Add this masal to cooked palak. and boil the dal mixture.
5. Now its time for tadka, heat ghee in another pan, add mustard seeds, broken red chilli, 1/2 of garam masala powder, curry leaves, hing and pour this into palak dal mixture.
6. palak dal is ready.

      goes well with rice, roti, rava idli.

Egg Ghee roast

Ingredients:

 3 eggs

 1tsp red chilli powder

 1/4 tsp turmeric powder

 1tbsp Ghee

 1 1/2 tsp ginger garlic paste
 1tbsp curd

Method:

1. Heat a pan, add ghee, ginger garlic paste, red chilli powder, turmeric powder.Fry for a while.
2. Add 1tbsp of curd. fry till ghee separates. Then add egg.

           Fry till the gravy thickens.

Wish u a very happy Ugadi

Yugadi is the New Year's Day for the people of the Deccan region of India. IPA from yuga + aadi, yuga means era, aadi means start, so Yugadi is "the start of an era". The eating of a specific mixture of six tastes Bevu-Bella , symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise) , which should be accepted together and with equanimity through the New Year.
The special mixture consists of:

• Neem Buds/Flowers for its bitterness, signifying Sadness
• Jaggery and ripe banana pieces for sweetness, signifying Happiness
• Green Chilli/Pepper for its hot taste, signifying Anger
• Salt for saltiness, signifying Fear
• Tamarind Juice for its sourness, signifying Disgust
• Raw Mango for its tang, signifying Surprise

so i wish to all Navve varsache shubhashyay
  These are the dishes we prepare at home for Ugadi...

Moong pulav

Usually i used to prepare vegetable pulav i just thought of adding moong instead of vegetable and it as come out really tasty. same method i follow for chickpeas rice also. for now heres recipe for moong pulav.

Ingedients:
 1 1/2 cup sprouted moong
 1 cup Basmati rice, soaked for 1/2 hr and drained
 2 onions, sliced
 1 tomatoe, sliced
 1tsp shahi jeera
 1tsp chilli powder
 1/2 tsp garam masala powder
 1tsp MTR pulao mix powder
 10-12 garlic, crushed
 1" ginger, crushed
 2 green chillies, slit
 1 bay leaf
 4 cloves,crush
 1" cinnamon, crush a little bit
 1 star anise, crush
 1tbsp oil/Ghee
 10 strands coriander leaves, chopped

Method:

1. Heat Ghee in a pan, add draind basmati rice and fry for few min and keep aside. 
2. Heat oil/Ghee in a pressure cooker, add shaijeera, bayleaf, cloves, cinnamon, staranise, ginger, garlic.Fry for a min.
3. Add onions, fry till translucent and then add tomatoes. fry for 2-3 min. Add sprouted moong and mix well.
4. Now add Chilli powder, turmeric powder, Garamm masala, MTR pulao mix(Any masala powder will do. i used pav bhaji powder since i didnot had MTR pulao mix powder).Fry well till raw smell goes off
5. Now add fried basmati rice, salt and water (water should be slightly more than the rice masla). close the lid and cook for 10min without wistle. put off the flame and put the wistle. allow to cook inside the pressure.
6. When it is done garnish with coriander leaves.

Hot garlic babycorns

First time i tried this dish and it came out really well.

Ingredients:
 20-25 babycorn, cut into 1 1/2" diagonally
 1/2 cup Red or yellow Capsicum, cut into diamond
 2-3 red chillies whole, break into two
 4tbsp cornstarch
 1 spring onion, sliced
 1 medium onion, cut into quarters and separate each layer
 10-12 garlic, chopped
 4 tbsp tomato sauce
 1tbsp vinegar
 8-10 red chilli, soaked in little vinegar and warm water and grind to smooth paste
 1tsp sugar
 salt
 1cup vegetable stock
 1tbsp sesame oil
 1tbsp red chilli flakes

Method:

1. In a bowl, Add babycorns, sprinkle 2tbsp of cornstarch and mix well. if u find too dry then add 2tbsp of water. add salt as per taste. and deep fry the babycorns and keep aside.
2. Heat oil in a pan, add dried red chillies, garlic and stir fry. Add tomato sauce, vinegar, Red chilli paste, sugar and salt.Stir in vegetable stock an high heat for a minute.
3. Add both capsicums, onion, spring onion and cook for 2 mins. Stir in remaining cornstarch blended in waterand cook till starts to thicken.
4. Add deep fried baby corns and toss well to coat. drizzle sesame oil, sprinkle red chilli flakes and serve hot.

Chicken Fry

Ingredients:

 1 kg chicken pieces

 1tsp chilli powder

 2tsp coriander powder

 1/2 tsp pepper powder

 3/4tsp garam masala

 1tsp jeera powder

 2 egg

 1tbsp curd

 1tbsp cornflour

 salt to taste

Method:

1. Mix all the ingredients and marinate the chicken with this paste for 3hrs.
2. deep fry the chicken pieces.
3. garnish with onions.

kerala chicken curry

Ingredients:
 1kg Chicken(with bone cut into pieces
 4tbsp oil
 1 tomato, chopped
 1tsp cumin seeds
 mustard seeds
 1/2tsp turmeric powder
 salt
 1/2 cup onions
 1/4 cup grated coconut
 8 curry leaves
 1/4 cup coriander leaves
 2tsp peppercorns
 4 cardamom
 1tsp fennel seeds
 4 cloves
 1" cinnamon stick
 1tsp red chilli powder
 1tsp coriander powder
  2tbsp oil
Merthod:

1. Heat oil in pan, add onions, roast until brown.
2. Now add cardamom, cloves, peppercorns, fennel seeds, cinnamon, curry leaves and coconut, roast. Then add chilli p and coriander powder.Grind above to fine paste along with coriander leaves stem and little water.
3. Now heat 4tbsp oil in pressure cooker, add cumin seeds and mustard seeds, then add chicken pieces, salt and turmeric, mix and fry for 5 mins.
4. Add ground masala paste and tomatoes. Mix and cook on low flame. add 1 1/2 cup water to chicken, cover and cook for 2-3 whistle until chicken is cooked and the gravy is thick.
5. Garnish with coriander leaves.

Mushroom Biryani

Ingredients:
 15- 20 Button mushroom, cut into quarters
 1 1/2 cup Basmati rice
 2 medium onions, sliced
 1" ginger paste
 6-8 garlic paste
 1/4 cup coriander leaves, chopped
 1/4 cup mint leaves, chopped
 2 medium tomatoes puree
 1/2 cup curd
 5-6 strands of saffron
 1/4 cup whisked skimmed milk
 1 bay leaf
 4 cloves
 4 green cardomam
 1" cinnamon
 Salt to taste
 2 tbsp oil
 2 tsp red chilli powder
 1 tbsp coriander powder
 1/2 tbsp peppercorns, crushed
 1/2 tsp cumin powder
 1/2 tsp Garam masala
 1/2 tsp turmeric powder

Method:

1.  Soak 3 cups of water for half an hour. drain
2. Soak saffron in 1/4th cup of warm skimmed milk.
3. Boil 4 cups of water in a vessel, add bay leaf, cloves, cardamoms, salt, and 1 onion(sliced). When the water starts boiling add rice. cook  till rice is 3/4 th done. drain and keep aside. rice is ready.
4. heat oil in a pan, add remaining onions and fry till translucent. add ginger garlic paste and cook.
5. add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Fryand add tomato puree. continue cooking until masala is fairly thick.
6. Add curd, garam masala powder and half the quantity of coriander leaves and mint leaves. stir well and cook for 4mins.
7. Add mushrooms and salt. stir over high heat for 5 min and remove from the heat. Your mushroom gravy is also ready.
8. Now arrange the cooked rice and mushroom masala in alternate layers in biryani handi, sprinkle the remaining coriander leaves and mint leaves, skimmed milk with saffron. make sure that the top layer is of rice.
9. Cover the assembled biryani with lid and keep it on tawa and cook on low heat for 15-20 min. biryani is ready. serve with raita.

Malai kofta curry

Ingredients for Kofta's:

 4 Medium Potatoes, boiled-peeled-smashed

 2 Green chillies, finely chopped

 1/2 cup Carrot & Peas, partially boiled & squeezed to remove excess water

 1/4 cup Cornflour/ corn starch 

 1/4 cup Golden Raisins + Chopped Cashew

 Salt to taste

 Oil for Deep Fry

 

Gravy:

3 medium Onions,

1 cup Tomato puree

1 Tbsp, Ginger paste

1 Tbsp, Garlic Paste

2 Green Chillies, finely chopped

1 tsp Coriander powder

1 tsp .Cmin powder

1/4 tsp Turmeric powder

1/2 tsp Red chilli powder

1 tsp Shah Jeera

1 tsp Garam Masala

1/2 cup Fresh Cream 

 Salt to taste

 Oil 3 tablespoons

 10 strands of chopped coriander leaves

Mehtod:

1. Peel onions, cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Set Aside.
2. In a bowl, mix mashed potatoes, chopped green chillies, boiled carrot-peas, corn flour and salt. Mix well. Divide into 12 equal sized balls. Stuff  raisins & cashew into them. Deep fry in hot oil until slightly golden brown. Drain and keep aside. Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil.
3. 

   On the other side heat oil in a kadai, add shahjeera, boiled onion paste and cook for five minutes. Add ginger & garlic, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt. Cook for a minute.
4. Add tomato puree and red chilli powder and cook on medium flame untill oil separates from gravy. add 1/2 cup water.
5. Stir in fresh cream and garam masala powder. 
6. put all of these kofta's in the gravy when ready to serve. Simmer for another 2 mins.
7. Garnish with coriander leaves.

Aloo Tikki

Ingredients:
 4 medium potatoes, boiled, peeled and smashed
 2 green chillies, chop
 1 carrot, grated
 1/2 cup peas, cooked
 1 onion finely chopped

 1/4 C Cornflour

  Salt to taste

 Oil for Deep Fry  

Method:

1. In a bowl mix all the ingredients.
2. Divide into 8 equal sized balls. make tikki shape and deep fry or shallow fry the tikkis.
3. serve with ketchup

Peas Sagu

Ingredients:
 1 1/2 cup Green Peas
 3 onions ( 1 roughly chopped and remaining finely chopped)
 1 tsp coriander seeds
 1 tsp peppercorns
 1/2 tsp jeera
 1/2 tsp khus khus
 1/2 cup grated coconut
 5 green chillies
 1/4 tsp turmeric powder
 6-8 garlic flakes
 1 tbsp stem of coriander leaves
 2 tomatoes (chopped)
 1 tsp ghee
 1 tbsp oil
 chopped coriander leaves for garnishing

Method:

1.  pressure cook the green peas for 1 wistle.
2. heat ghee in kadai, add coriander seeds, peppercorns, jeera, khus khus, 1 onion( roughly chopped) and green chillies. fry for 3 mins. add turmeric powder, grated coconut and coriander stem. fry till  cocnut changes light brown in color. allow to cool and grind to fine paste.
3. heat oil in a pan, add remaining chopped onions, fry till translucent then add tomatoes and fry till tomatoes are soft.
4. Add grounded paste and fry till aroma then add cooked peas and salt. cook for 5 mins. put off the flame.
5. Garnish with coriander leaves.

kulithu kabbe randai(horsegram plantain stem curry)

This is authentic konkani recipe. Hope everybody likes it
Ingredients:
 3/4 pav horsegram
 8" banana stem( cut into triangles)
 1 cup grated coconut(ie full coconut)
 20 Fried spicy red chillies
 lime size tamarind
 8-10 garlic flakes
 oil

Method:

1. First pressure cook the horsegram for 5-6 wistle. when it is done pour into cooking bowl. then pressure cook the banana stem with little salt.
2. grind grated coconut, tamarind and red chillies to smooth paste. just add 1tbsp of cooked horsegram and grind again.
3. Now mix the masala in horsegram bowl and also add cooked banana stem. add salt. allow to boil for few min.
4. In separate pan heat oil, add crushed garlic fry and por this into above gravy and put off the flame. gravy is ready.

 Goes well with boiled rice