Prawns in coconut gravy (Kolambiche saar)

My husband just loves prawns and the most fav is Kolambi Bhaat made by my mom. Some how I don't find them that interesting. He just loves prawns in any form. This recipe is one of his favorite and would like to share with you all.


Ingredients
Prawns - 1 cup cleaned and washed
Fresh coconut - 1 1/2 cup grated
coriander seeds - 2 tsp
red chilli - 4 to 5 (depends on the spice intake) soaked in water for 15 min
red chilli powder - 1 tsp
tomato - 1 medium
cumin seeds - 1/2 tsp
garlic - 6 to 7 cloves crushed
curry leaves - 1 spring
ginger - 1"
turmeric - 2tsp
Kokam - 3 to 4 ( you can use little tamrind as a substitute to kokam )
water - to grind
salt - to taste
oil - tempering

Method:
1. Take a bowl add the prawns along with 1 tsp of turmeric and salt and keep in the fridge for 15 to 20 min
2. Grind together fresh coconut, coriander seeds, cumin seeds, remaining turmeric, red chilli, red chilli powder, tomato, 2 garlic cloves, ginger, salt and little water to a fine paste. ( taste and check for salt or spice add if needed according to your required taste)
3. Now heat oil in a kadhai add the curry leaves and crushed garlic and immediately pour the above paste and close the lid. Just after 2 minutes open the lid add water and let it boil now add the prawns and let it cook do not cover the vessel. Prawns do not take much time to cook when they are almost done add the kokam or tamrind and switch off the gas.
Enjoy with steamed rice and fried fish. Yummy.

Sending the recipe to http://sumeesculinary.blogspot.com/2012/06/syf-series-cook-with-spices-red-chilli.html and http://anuzhealthykitchen.blogspot.com/2011/12/syf-cook-with-spices-series.html

Aloo Paratha

There are various versions of parathas but I feel the Aloo paratha is the king of all parathas, quiet famous in North India. Its a family favorite for also. My MIL makes yummy aloo parathas I have learnt this recipe from her so I dedicate this recipe to my Mother in Law.

Ingredients
For paratha
Wheat flour - 2 cups
salt - to taste
oil - 1 tsp
water - to knead the dough


For stuffing:
potato - 3 to 4 boiled and mashed
green chilli paste - 2 tsp (more if you need spicy)
turmeric powder - 1/2 tsp
dhaniya jeera powder - 2 tsp
amchur powder - 1 tsp
chopped coriander - handful
salt - to taste

Method:
Take a bowl add the wheat flour along with some salt and start kneading the dough by adding little water. Knead a soft pliable dough. Add a teaspoon of oil knead the dough for 5 min and keep aside covered for 10 minutes.

Prepare the stuffing by combining all the ingredients under stuffing and keep aside.

Now pull out a large lemon sized ball of dough dust the surface with some flour roll to form a approximate 3"  circle now take a spoonful of stuffing and place in the center of the circle and combine all the edges and roll out a regular paratha (be careful the paratha should not be too thin or else the stuffing may come out). Heat a tawa (pan) carefully place the paratha on the tawa turn it in few seconds leave some ghee or oil from the sides and roast to a nice crisp golden brown paratha. Follow the same procedure with the remaining dough. Enjoy with lemon pickle or thandi dahi.

Sending it to http://www.jagrutidhanecha.com/2012/06/event-on-jco-know-your-flours-whole.html
sending it to http://spiceandcurry.blogspot.com/2012/07/healthy-diet-food-event-cooking-with.html#comment-form & http://priyaeasyntastyrecipes.blogspot.co.uk/2012/01/healthy-diet-event-host-line-up.html

Cabbage bhaji/ Kobichi bhaji

I some how don't like cabbage in a bhaji form but hubby does and also due to the nutritional benefits I do make it sometimes. Here is the simple recipe.

Ingredients:
Cabbage chopped - 2 cups
onion chopped - 1 large
tomato chopped - 1medium
ginger garlic paste - 1 tsp
red chilli powder - 1 to 2 tsp
turmeric - 1/2 tsp
garam masala powder - 1 tsp
dhaniya jeera powder - 1 to 2 tsp
Goda masala - 2 tsp optional
salt - to taste
curry leaves - 1 spring
asafoetida - a pinch
oil - for tempering


Method:

Heat oil in a kadhai add curry leaves, asafoetida, onions and ginger garlic paste cook till the onions turn light brown now add tomatoes and turmeric cook until they turn soft now add red chilli powder and dhaniya jeera powder if you are using goda masala add it now. sprinkle some water as the masalas shpuld not burn. Now add salt and cabbage stir fry it add the garam masala powder and cover the kadhai with a open lid add water in the lid and cook the cabbage on medium flame. ( this type of cooking is known as वाफेवर शिजवणे in Marathi) let it cook for 5 minutes carefully take off the lid check if the cabbage is cooked if not again keep the lid as it is and cook for sometime. Once done serve it with chapati or dal and rice.

Pani Puri (Gol gappa/Puchka) and some Awards.

Pani Puri the famous Indian chat is quiet popular among Indians as well as foreigners. The crispy puri filled with potatoes, sprouts and chilled spicy water Wow!! The way of making the spicy water varies with every state and so does the name. The Bengalis have given it a cute name "Puchka" NorthIndians call it "Gol Gappa" and the others as "Pani puri" whatever the name is but it tastes just amazing. In Bombay there are some very famous  eating joints only for Pani puri. Now a days people are become very health conscious and prefer making at home and enjoying it with family. लेकिन ठेले के पानी पूरी का कोई मुकाबला नहीं! So here goes the recipe.

As I have said before there are different ways of making the spicy water. I have followed Tarla Dalals recipe and loved it after all she is the master chef.

Ingredients:

Puri - I bought ready made 

boiled potatoes - 1/2 cup

boiled sprouts - 1/2 cup

Spicy water:

Mint leaves (pudina) - 1 1/2 cups

fresh coriander - 1 tbs

tamrind - 1/3 cup

ginger - 2"

green chilies - 4 to 5 

cumin seeds - 1 tsp (roasted)

black salt - 1 1/2 tsp

salt - to taste

Method of making Pani (spicy water)

Soak the tamrind in 1/2 cup water for 1 hour. Strain the pulp. Now combine this pulp with the remaining ingredients except the black salt in a blender and grind into a fine paste  by using little water. Transfer the paste into a bowl and add 1 litre of water to it along with black salt and plain salt.

Chill this water for 1 or 2hrs.

Sweet and sour chutney (khatti meethi chutney):

Ingredients:

Dates (khajur) - 2 cups - deseeded

tamrind - 1/4 cup - deseeded

jaggery - 1 cup

red chilli powder - 1 tsp

asafoetida - a pinch

salt - to taste

Method:

Place the dates and tamrind in a saucepan. Add jaggery, asafoetida, chilli powder, salt and 4 cups of water ans simmer for 15 to 20minutes. Cool and strain the mixture. We can store this chutney in the refrigerator.

Assembling:

Take the puri crack and make a hole fill in some potatoes and sprouts add the khajur chutney immerse in the chilled spicy water and have it immediately!!!!!!!!!!!

P.S. You can also make a spicy green chutney along with the khajur chutney this is just to add more taste to the dish.

Puris can be made at home but it takes some time and it becomes difficult as I am working.

We can also add khara boondi to the spicy water.

Sharing some Awards.

Avika of http://varietyisthespiceofyourlife.blogspot.com has shared some Awards with me. Thank you so much Avika for the Awards you made my day. Thank you for recognizing my work.

Know me a bit more.

1. What is the best meal I ever had : It was not in any posh restaurant but a Koli village in Arnala (Mumbai) my uncle had taken us to his friends house and we had a sumptuous sea food meal which is still fresh in my memories.

2. Who has been the source of influence on my love for food and learning to cook: I think it runs in my genes as most of my family members are good cooks including all the males. I never cooked as a child but my mother is an excellent cook and I have learned from her simply by watching and tasting her cooking.

3. The best dish made by me till date :The best of best are Chicken Sizzlers in non - veg and Palak Paneer in Veg.

4. What am I having today afternoon for lunch -  A cup of curd as I fast on Tuesdays.

5. Favorite destination : Goa, I always tell my hubby when we retire I would like to settle in Goa. I just love everything about this place. 

Would like to spread the joy to some of my Blogger friends:

1. Shobha of http://foodmazaa.blogspot.com/
2. Divya of http://divyasculinaryjourney.blogspot.com/
3. Priya of http://priyaeasyntastyrecipes.blogspot.com/
4. Sangeetha of http://sangeethaskitchen.blogspot.com/
5. Jay of http://tastyappetite.blogspot.com/

Congratulations!! to you all and please pass these awards and answer any 5 random facts. Happy Cooking & Blogging!!

Pav Bhaji

One of the longest running fast food in India. Mumbaikars are crazy about it, you will find a vendor in every corner of the city selling it. The blend of veggies is amazing and it tastes delicious with a Ladi Pav (burger bun).Here in Kuwait we do get the pav but it is a bit sweet but nevertheless all we want to have is the Pav bhaji.

This recipe is a slight different from the way we usually make it in the house.Some days back I came across this video on I-food - http://www.ifood.tv/video/pav_bhaji_at_juhu_beach which showcases the famous eating joints in Mumbai. Juhu beach is very famous for fast food joints and this particular recipe is straight from one of the famous pav bhaji center. I highly recommend it to all I am sure you will love it.

Ingredients

Potatoes boiled and mashed - 3 to 4 medium sized

tomatoes chopped - 3

green peas boiled - 1 cup

green capsicum chopped - 1 cup 

onion finely chopped - 2 medium sized

red chilli powder - 3 tsp ( I used kashmiri powder which has color and not that spicy )

turmeric - 1 tsp

pav bhaji masala - 3 tsp

kasoori methi - 1/2 tsp

lemon - 1 

ginger garlic paste - 2 tbs

coriander chopped - handful 

asafoetida - a pinch

butter - 5 to 6 tbs ( more or less as per the requirement )

warm water - 2 cups

salt - as per taste.

Method

Heat a kadhai add the capsicum sprinkle little water stir it let the capsicum turn slight brown now add the potato, green peas and tomatoes. Now add 2 tsp red chilli powder, turmeric, 1 tbs ginger garlic paste and mix now add some butter and mash it well.It should be properly mashed now add a little warm water along with 2 tsp of pav bhaji masala, salt and some chopped coriander and mix again mash it well again. It should be semi saucy.Switch off the flame. Now take another vessel heat butter add the onions, remaining ginger garlic paste, hing, kasoori methi, chopped coriander, red chilli powder, pav bhaji masala and squeeze the lemon stir fry now add the bhaji to it mix and mash once again. The pav bhaji is ready.

For heating the pav

Add a few dollops of butter on a tawa (pan) and heat the pav.

Assemble

Put the bhaji in a plate add a generous dollop of butter garnish with fresh coriander squeeze a lemon sprinkle some chopped onions and serve with hot buttery bread.Wow!!!!!!!!!!

Friends I have made Pav Bhaji a several times but has never ever come this kind. I have exactly followed the steps showcased in this video.  http://www.ifood.tv/video/pav_bhaji_at_juhu_beach 

Tip: The bhaji should be mashed properly that is the key to this recipe.

Kokam Kadhi (Sol Kadhi)

Summers are on the way and we need to soothe ourselves with some refreshing. Love to have Kokam Kadhi with rice Woww its an amazing combination and I would definately recommend it to all..In my previous post I have shared a detailed info on Kokam as its very good for us, specially the ones who suffer from acidity ( Pitta ).This particular Kadhi is very good in summers. You can have it even after lunch or a heavy dinner, its very good for digestion.

Some information on Kokam.


Garcinia indica, a plant in the mangosteen family (Clusiaceae), commonly known askokum, is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses.

Culinary uses

The dried skin of kokum fruits

The outer cover of fruit is dried in the sun to get aamsul or kokam. It is used as a slightly sour spice in recipes from Maharashtra. Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and other dishes from the Konkanregion. It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance, and parts of South India.

The vessel on the left contains syrup which is obtained from the vessel containing kokum rinds, on the right. The syrup is used to make kokum sherbet

Kokum squash or kokum concentrate is used in preparing a drink (sherbet) which is bright red in colour. Kokum sherbet improves digestion and cools the body during summers.

Further, the extract/ concentrate of this fruit is called aagal in Konkani and Marathi. It is to added during the preparation of solkadhi, along with coconut milk.

Kokam Kadhi Or Sol Kadhi ( Maharashtrian recepi )

Ingredients:

10 to 12  Kokams
2 1/2 cups of fresh grated coconut (You can use frozen coconut after letting it come to normal temperature)
1 tspn cumin seeds (jeera)
2 Green chillies
1 to 2 piece of Ginger
1 tspn sugar
salt as per your taste
coriander for garnishing

Method:
First of all soak the Kokams in luke warm water for 30min. Do not throw the soaked water. Now except of coriander mix all the above ingredients with water & grind it to a smooth paste. If its too dry add little water to it. Once done take a juice strainer add the above mixture to it little by little. You will get the coarse of coconut just press it with both palms so that the remaining juice is also extracted. Throw away the remaning coarse. Once done garnish with finely chopped coriander leaves keep in the fridge for 30min have it after ur lunch or dinner or with steamed rice and chicken curry. It tastes amazingly good.

I hope you like it.

Sending it to Srav's http://sravscc.blogspot.com/2012/06/announcing-cooking-concepts-11-splash.html

Cheesy Macaroni

My little toddler loves to eat this particular Macaroni dish. She is very picky with her food I try my level best to convince her to indulge some food. As she is learning ABCD I picked up this alphabetical macaroni from the store and introduced it to her and the end results were amazing she loved it and wanted to eat more. I have added some veggies and chicken to it. Vegetarians can minus the chicken. So here goes the recipe.

Ingredients
Macaroni - 1/2 cup
garlic - 2 to 3 flakes chopped fine
carrot - 1 tbs finely chopped
onion - 1 tbs finely chopped
tomato - 1  to 2 tbs grated
spring onions - 1 tbs (optional green part)
boiled and shredded chicken - 1 tbs (optional)
cheese - mozzarella or cheddar 1 tbs
pepper powder - 1/2 tsp or less as per the intake of spice
oil - 2 tbs (olive oil opt)
salt to taste.

Method
Boil water in a cooking vessel along with some salt and oil. Once the water boils add the macaroni and let it cook until soft. Once done strain the macaroni and discard the water.

Heat oil in a kadhai add the chopped garlic along with onion fry the onion until it turns pink then add tomato and cook until they turn mushy now add turmeric and salt stir fry for a minute add the carrot, spring onions and chicken cook until carrots become soft now add the macaroni along with pepper powder check for salt if you need add some now lastly add the cheese cook for a minute and switch off the flame. The macaroni is ready.

I hope you like it!

P.S. Maggie masala can also be added for more flavors.

Quick egg fried rice

This rice is ready in 5 min time and requires minimal ingredients. I learnt about this recipe many years back from one of our family friend who is a chef. It is quick and yummy I always make it with leftover rice. Its a good tiffin recipe. Of course you can make it more innovative by adding some more ingredients but I like way uncle used to make.

Ingredients
Left over cooked rice - 1 cup ( We can make it with fresh rice as well )
egg - 1
turmeric- 1/2 tsp
pepper powder - 1/2 tsp
salt
oil

Method
Heat oil in a kadhai break the egg and stir fry it for a minute add turmeric, pepper powder and salt mix it add the cooked rice and mix it properly. Cover with a lid for 5 minutes and cook on a medium flame. Rice is ready. Serve it piping hot.

http://jiyasdelicacy.blogspot.in/2012/05/first-event-exhibit-every-bite-1.html

Bread Chaat

This particular recipe is inspired from Siri - http://www.sirisfood.com/ when I saw the pics felt like immediately trying it but I stored it for a Friday breakfast. Siri has a wonderful collection of recipes I have also made Dum Aloo from her blog and both the recipes were superhits. I haven't made much changes in the recipe just loved the way it came out. Highly recommended to all.Once again Thank you Siri for the wonderful recipe.

Ingredients
Bread slices - 6 to 7
milk - 1 cup
curd - 1 cup
red chilli powder - 1 1/2 tbsp
chat masala - 1 1/2 tbsp
coriander powder - 1/2 tbsp
amchur powder - 1/2 tbsp
sev - 1/2 cup
chopped fresh coriander - handful
butter - 2 tbsp
onion - 2 chopped fine
green chilli - 2 chopped fine
sugar - a pinch
salt - to taste

Method
Trim the edges of the bread and dip the slices in milk, squeeze off the milk and make an oval shape of the bread. Heat some butter in a pan add the oval sized bread and lightly fry them until they turn light brown. In the mean time take curd in a bowl add red chilli powder, coriander powder,amchur, chat masala, sugar and salt to it mix it properly keep aside. By now the bread must be done so use the same pan heat the remaining butter add the green chilli and onions and let it cook until they turn light brown.switch off the flame.

Assembling
Place the lightly fried bread on the plate add the onion and chilli mixture sprinkle some red chilli powder, chat masala and add the dahi.Now add the sev and then garnish with some freshly chopped coriander.Enjoy watching your favorite TV show or just chatting with your family!!

bread roll after frying

curd mixed with powders

bread dressed in white

end result

Sending it to Pragyan  http://sorisha.blogspot.com/2012/06/lets-party-fusion-food-event.html and Surabhi http://bestofmykitchen.blogspot.in/2012/03/lets-party-every-month.html

sending it to http://sravscc.blogspot.com/2012/06/announcing-cooking-concepts-11-splash.html

Tagged

Thank you so much Divya of youtoocancookindianfood for tagging me. Its always a pleasure to receive such encouragement from our blogger friends. Thank you once again.

Few rules

• Post the rules
• Answer and create new set of questions
• Tag other bloggers and link them to your post
• Let them know that you have tagged them

As Divya has her set of questions ready I will go with them. Picked some of my fav Q..

Q : Inspiration to start a blog

Ans: I wanted to be a chef but due to some reasons couldn't pursue hotel mgmt it pinches me really hard. But blogging gave me a way to showcase my kitchen in front of so many good cooks who live their dream daily from their wonderful houses and of course to learn more and more from you all.

Q : Favorite Food

Ans: Chicken Sizzlers and all sort of junk food ( I know its unhealthy but I can't resist )

Q : Whats your idea of perfect living

Ans: Live and let live is my mantra. I love to enjoy every bit of life. I don't know what is in store for me in the next moment, I love to enjoy life.

Q : How happy will you be to receive comments for your recipe

Ans: I become very curious to read the comments I really feel very nice and get a boost after reading them.It acts like an energy drink for me. I also make it a point to reply to all the comments posted by friends and also work on the suggestions.

Q : Have you tried other blogger recipes

Ans: Yes of course I have tried several and I love to try new things. I have a bunch of recipes which have to be posted. 

Next step is tagging my other blogger friends:

• Manju from http://manjuzkitchen.blogspot.com
• Mythreyi from  http://myerecipecorner.blogspot.com/
• Nupur from  http://uk-rasoi.blogspot.com
• Siri from  http://www.sirisfood.com/
• Anjana ji from  http://maayeka.blogspot.com/

Thank you all!!!!!Happy cooking and Blogging!!!

Supriya's Rasoi: Batata Vada - A delicousy specially in Mumbai

Supriya's Rasoi: Batata Vada - A delicousy specially in Mumbai: serves : 4 to 5 Ingredients for Vada Boiled potatoes 4 to 5 A bunch of curry leaves ( kadipatta) green chillis 5 to 6 (depending on h...

Chole Puri

Chole are made and eaten in different ways.They taste best with Bhatura's but this time I was in a hurry and prepared this quick version of chola with puri. But they tasted really yummy.
Friends I believe whenever we prepare anything in hurry that tastes the best. I am sure most of you will agree with me. So here goes the quick recipe.

Ingredients
Chickpeas (kabuli chana) - 1 Cup soaked overnight and cooked in pressure cooker along with salt and a pich of turmeric ( I used the ready made tin )
onion chopped - 1
tomato chopped - 1 large
whole garam masala - (1 clove, 2 pepper corns, 1 to 2 green cardamom, 1" cinnamon, 1 bay leaf)
ginger garlic paste - 1 tbs
chana masala - 1 tsp
red chilli powder - 1  to 2 tsp
garam masala powder - 1 tsp
turmeric - 1 tsp
dhaniya jeera powder - 2 tsp
curry leaves - 1 spring
cumin seeds - 1 tsp
asafoetida - 1/2 tsp
coriander chopped - handful
oil - 2 tbs

Method
Heat oil in a cooking vessel add onions along with ginger garlic paste stir fry them until onions are cooked add a bit of salt now add the chopped tomatoes along with some turmeric and some amount of chopped coriander cook until tomatoes turn soft and switch off the flame.Once cooled grind it to a paste.

Heat oil in a kadhai add whole garam masala along with cumin seeds and asafoetida once they splutter add curry leaves and the above paste mix it now add red chilli powder, turmeric, garam masala powder, chana masala, dhaniya jeera powder add a little warm water now add the chickpeas along with salt if required,cover and let it cook for sometime. Switch off the flame after 5 to 8 min. Garnish with loads of coriander. Enjoy with puri and raita.

P.S. Water can be added as per the requirement of the gravy.

Dum Aloo

My hubby is a fan of potatoes. He just loves them I guess most north indians are, he was delighted to know that I am making Dum Aloo. Luckily we got the baby potatoes from the grocery. This recipe was inspired by Siris food http://www.sirisfood.com/2012/01/dum-aloo-restuarant-style.html. I have slightly changed the recipe according to the requirements of my family. The end results were too too good. Thanks a lot Siri for the wonderful recipe.

1. Baby potatoes - 1/2 kg
2. Big Onions sliced -2
3. Shajeera(Black Cumin seeds)-1tbsp
4. Garam Masal Whole spices -1 1/2 tbsp - i used cloves,black pepper, green cardamom,cinnamon and little mace.
5.  Tomatoes chopped -1
6.  Coriander powder - 2tbsp
7. Red Chilli powder-2 tbsp
8. Salt to taste
9. Oil - 4 tbsp
10. Thick curd - 1tbp 
11. Thick cream - 50ml or a little less as you need.
12. honey - 1 tsp
13. kasoori methi - 1 tsp
14. fresh coriander - for garnishing
15. Ginger garlic - crushed 2 tsp

Method:

Boil the potatoes in a cooker till 1 or 2 whistles maximum. once the cooker cools remove the skin and shallow fry the potatoes. Once done remove them on a paper towel. Take a cooking vessel (kadhai) add oil (we can also use mustard oil for a nice flavour).  Add the whole spices, black cumin and fry for a minute. Now add the onion and fry till golden brown. Let the above mixture cool add in chopped tomatoes, coriander powder, ginger garlic and blend to a smooth paste.

heat some oil in the same kadhai add the above mixture and fry for sometime until the oil separates.Add chilli powder and curd and cook covered for 10 min (Add water if needed). Once you open the lid add the kasoori methi (crush the methi in between your palms). Stir it add the cream and honey. Cook for 2  to 3 min and garnish with chopped coriander.Serve hot with chapati,naan or just steamed rice.Enjoy!!