Food luvrs

It is said that way to mans heart is through his stomach so to impress Ur dear ones i would like to share some of my recipes which are konkani and also non Konkani traditional food. I have learn t them from different people, books, watching different TV programs, internet etc due to my interest in cooking and the guidance from my dearest Mom. I must admit most part of inspiration has come to me from my mother who is an excellent cook. i know i cant match with her still i would like to do good cause of sharing the recipes thr my blog and would be happy to hear success stories from you who have tried recipes posted here. It would be my pleasure, if you’ve benefited in some way by what you read on this blog.

Thursday, March 31, 2011

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.




Wednesday, March 30, 2011

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.











Tuesday, March 29, 2011

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

Monday, March 28, 2011

Vegetable pulav

Ingredients:
 1 pav Basmati rice
 2 cups vegetables (fresh beans, peas, carrot, cauliflower)
 2 large onions sliced
 2 medium tomatoes sliced
 7-8 flakes of garlic
 1" ginger
 1/4 tsp turmeric powder
 1/2tsp shahi jeera
 2-3 cloves
 2 green cardamom
 1" cinamon stick
 1 star anise
 2 bay leaf
 1 1/2 tsp MTR pulav mix powder
1/2 tsp garam masala powder
 2-3 green chillies
 10 strands of coriander leaves chopped
 salt to taste
 oil and ghee

Method:
  1. Fry basmati rice with for 2-3 min and keep aside.
  2. Coarsely grind ginger, garlic, cinamon,cloves, star anise, 2 green chillies (just a round or two).
  3. In a pressure cooker heat ghee and oil, add bayleaf, shahi jeera and the above coarsel grounded masala. fry for 2min.
  4. Add onions fry till translucent and then add tomatoes. fry for a while till tomatoes are soft.
  5. Add the vegetables fry an cook for 2 min adding salt. add MTR pulav mix and garam masala powder and fry till smell goes off.
  6. Now add basmati rice and required water. adjust the salt and add half of the chopped coriander leaves. mix well. close the lid.(donot put wistlein the beginning. when air starts to come out put wistle and simmer for10 min and put off the flame)
  7. Your vegetable pulav is ready. Garnish with coriander leaves.



Green Fish Fry

Ingredints:
 5-6 sheerfish slices
 6-7 green chilles
 10 -15 strands of coriander leaves
 6-7 flakes of garlic
 1" ginger
 1/2 tsp garam masal powder
 1tsp lime juice
 1tbsp rava
 1 tbsp rice flour
 oil for fring
 salt to taste

Method:
  1. Marinate fish with salt and turmeric for 15min.
  2. Grind coriander leaves, green chillies, salt, lime juice, ginger, garlic and garam masala powder to a smooth paste.
  3. Apply the prepared coriander paste on fish and keep aside for 1hr.
  4. Roll the marinated fish in rawa and rice flour and shallow fry by adding oil.

Note: You can adjust the spices according to your taste.
There was an error in this gadget