Monday, 28 December 2015

Paneer Cigar Rolls Recipe

Paneer Cigar rolls is one among the recipes which i have made without wasting a single second because it was time for my Son to be back from school and i had just approx 30-40 min.So i had to rush and prepare but even in rush the Paneer Cigar's were perfect and my son just enjoyed the every bite.

Ingredients
250 Gram Paneer/Cottage cheese
1 Cup bell peppers chopped finely(yellow,red&green)
1 Large onion Chopped finely
1/2 Table spoon pepper crushed
1/2 Tsp red chili flakes
1 Table spoon garlic crushed
1/2 Tsp Ginger crushed
oil
Salt for taste
1 Cup Cheese shredded

For Dough
200 Gram Multipurpose Flour/Maida
little salt
water for kneading
Oil for deep frying Cigars


Method
1)First Knead Flour into smooth dough and keep aside.Than add oil in pan,once oil heated add chopped onions.Saute for 1 min than add chopped ginger and garlic.Saute for few seconds and than add chopped bell peppers.Cook the veggies on high flame for 1-2 min.Than add shredded paneer.crushed pepper,chili flakes and salt as per taste .Cook all the ingredients well until u see that paneer is cooked well.Once cooked keep it aside.

2)Take the dough which is knead and keep aside.Roll it into flat medium large roti/flat bread and cut into 4 square time or in a shape which will allow you to roll it into cigar type.
3)Take a single piece than table spoon of mixture and place it at the edge.
4)And roll it well in type of a cigar.Make sure you fold it from both edges so the filling doesn't come out.

5)Than deep fry in hot oil till golden brown.Serve Hot with Mayonnaise or Tomato sauce or dips of your choice.

Wednesday, 16 December 2015

Goan Dodol Recipe !!

Dodol is a traditional goan dish which has  toffee like colour. It is one of the most important sweet dish during Christmas in the "Kuswar".(Kuswar term used for the sweets which we share among friends , neighbors and families.)

 Goan Dodol has unique flavour and its so jelly like soft that you want to eat again and again. Dodol is prepared from coconut milk,Goan coconut jaggery and raw rice/rice flour and flavouring cardamom and long hours of cooking gives Dodol a smooth texture and jelly like consistency which  makes Dodol just melts in your mouth.

Dodol is also popular in Indonesia,Malaysia,Philippines,Singapore,Brunei,South India ,Sri Lanka and Iran.

My first attempt of preparing Dodol was just awesome.I was in second thought weather to prepare Dodol as it takes lot of energy and time.But Thanks to my Mommy who is expert in Dodol who motivated and guided me in cooking process.
Servings 4-5
Total Preparation time :3-4 hours
Cooking time :2-3 hours

Ingredients
2 Medium Size Coconuts scrapped
4 Pyramids of Goan jaggery
150 Gram of Rice flour(can use raw rice)
100 Gram of Cashew Nuts chopped
1 Tsp Cardamom
Pinch of salt

Method


1.First scrape the coconuts and grind it with little water and extract thick coconut milk.
 
 2.Keep all the ingredients which you going to add.If you using rice flour than soake it in little water for 10-15 min.Chop the cashew nuts.
 
3.Take a Big vessel or non stick casserole .Pour in the casserole,than add Jaggery,soaked rice flour and cardamom powder in the coconut milk. Stir well until the jaggery colour shows up.Than keep the vessel on stove and keep stirring until the jaggery dissolves completely.For the next 1 and hour should stir continuously so that the mixture doesn't stick to the vessel.Its actually a tough procedure .
 4.Add Cashew nuts chopped and  Keep stirring till you the mixture is thick enough and its starts to leave the edges of the vessel.Once done quickly spread it on the oil greased plate and smoothen the top with spoon or spatula.
5.Once done serve it. Dodol is just loved during Christmas but through out the year.

Merry Christmas !!!!


Tuesday, 15 December 2015

Chicken Hara Masala Recipe

Chicken Hara Masala simply means green masala .The recipe is very simple to make as not much procedure involved.The dish is cooked without adding a single drop of water so you will see oil floating on top.Just one more yummy chicken dish ,can enjoy with roti's,pulao's or any rice items or even breads are he good option.Enjoy Cooking :).




















Servings 4-5
Total Preparation time:45 min
Cooking time:25 min

Ingredients
1 Kilo gram Chicken cut into pieces
1 Cup of Curd(150-200 ml)
1/2  Bunch of green coriander
2 Fresh chilies(Green and red)
2 Inch Ginger
5-7 Flakes of Garlic
1 Large tomato
1 Tsp red chili powder
1/2 Table spoon of coriander powder
1 Tsp cumin seed
1 Tsp Turmeric powder
salt as per taste
Oil

Method

  • So Lets begin,first add oil in Kadai/Pan and allow it to heat.Than add chicken pieces and cook for about 5 min or more until you find the chicken is fried well and colour changes to white. 
  • On the other hand till the chicken cooks grind the masala paste.For that in mixer add ginger/garlic,curd,tomato,green coriander,salt and other powdered spices .
  • Grind all into paste and add it to the chicken .Stir well so that chicken get coated well with masala. For first 5 min cook on high flame.
  • After 5 min reduce the flame to medium and cook until the the gravy is reduced and the oil floats on top.
  • Its done and you just serve it Hot with roti's or rice items.

Monday, 14 December 2015

Spaghetti Pasta with Chicken and veggies !!!

Spaghetti pasta simply tossed in shredded chicken,red and yellow bell peppers,little carrots and scrambled egg along with herbs like basil,oregano,black peppers and chili flakes.Lastly not to forget to add lots of cheese.

Servings 4-5
Total Preparation Time :45 min
Cooking time : 20 min

Ingredients
250 Gram Borges Spaghetti Pasta(boiled)
1 Large onion chopped
1 Cup of yellow and red bell peppers chopped
3 Scrambled egg
1 Cup chicken shredded
2 Table spoon Garlic chopped
1/2 Teaspoon pepper crushed
1/2 Tsp oregano
1/2 Tsp chili flakes
1/2 Tsp Basil
Cheddar Cheese/Parmesan Cheese
olive oil
Salt as per taste

Method

  • First boil the pasta.keep water in deep pan/vessel for boil,add little salt and oil so pasta doesn't stick to each other.Boil for about 20 min.
  • Once cooked drain the water out .Again sprinkle little oil over the spaghetti to avoid stickiness.
  • Add olive oil in pan,once heated add onions ,garlic and saute,than add chicken ad saute it well till the chicken is cooked well.
  • Add chopped bell peppers,and all the herbs ie pepper crushed,oregano,basil,chili flakes and salt.
  • Than add scrambled eggs and spaghetti.Toss it well for about 3 min in the herbs and veggies.
  • Sprinkle shredded cheese on top of the spaghetti and cover for 3-4 min till the cheese is melted.
  • Once you see cheese melted give it a quick stir and serve hot by sprinkling more cheese.


Wednesday, 9 December 2015

Dry Fruits Lassi Chuski !!!

Lassi in any which way is one of the best refresher during the summer heat.Dry fruit Lassi chuski is from Punjabi cuisine rich in vitamins as it contains lot of dry fruits and also full of calcium as its made of curd and condense milk.




















Servings 4
Total preparation Time : 10 min

Ingredients
2 Cups of yogurt
1/2 Cup of Condense Milk
2 Tablespoon Cashew Nuts chopped
2 Tablespoon Almonds Chopped
3 Tablespoon of Raisins
1 pack of little hearts biscuit(since ragi cookies were unavailable)
Ice cubes as required

Method

  • In a blender jar add lots of ice,yogurt,condense milk,cashew nuts,almonds,raisins,biscuits and blend it till smooth paste.
  • Pour it into serving glasses,garnish with remaining biscuits and serve chilled


Hong Kong style Chicken !!!

Before even could start the preparation din think that the result will be so yum and tasty.With the name Hong Kong we feel it will be quite complicated and lot many ingredients ,but to a surprise its so easy and quick to make if you have these few stuff in your homes.This chicken recipe with little tangy flavour created by pineapple and with hit of spice created by chopped green chilies is just awesome combination of sweet and sour taste.




















Servings 4-5
Total Preparation time 1 hour
Cooking time : 20 min

Ingredients
250 Gram boneless chicken(cut into strips)
1 large onion cut into cubes(or large chunks)
1/2 Cup of Pineapple cubes
1 Cup of red/yellow/green bell peppers cut into cubes
1/2 Cup of carrots cut into cubes
2 -3 Table spoon Corn starch
1 Egg whisked
1 1/2 Table spoon of ginger garlic chopped
1/2 Cup of tomato ketchup
1/2 Cup fresh tomato juice
1/2 Cup pineapple juice
3 -4 Green chilies Chopped
Salt to taste
1/2 Table spoon of sugar
Oil for deep frying

Method

  • In Bowl add whisked egg,corn starch ,salt,ginger/garlic and mix well.Add chicken strips and mix well again and let it marinate for 20 min.Keep the pan on stove and heat the oil for deep frying.
  • After marinating for 20 min deep fry the chicken strips still golden brown.Keep it aside on tissue paper to absorb extra oil.
  • Meanwhile cut all the vegetables as mentioned.In Pan/wok add oil and let it heat at the highest temperature,than add chunks of vegetables one by one starting with onion and saute for about 5 min than reduce the flame to medium.
  • Add chopped ginger/garlic,tomato ketchup,pineapple juice,sugar,salt,green chilies and fresh tomato juice and stir it well.
  • Than allow the juices to reduce a bit so that when you add chicken the sauces will coat it well.
  • Once you feel the juices and reduced and thicken than add fried strips of Chicken and toss well in sauces.Cook for more 5 min on low flame and its done.
  • Consume hot with steam rice or as a starter.



Friday, 4 December 2015

Samosa recipe!!!

The samosa is claimed to be originated in middle east prior to 10 century and it was called as Sambosa. Samosa is a fried or baked pastry with a savoury filling ,such as boiled potatoes,onions,peas ,other vegetables and  minced meat(mutton,beef or chicken).The entire pastry is than deep fried in vegetable oil and its served hot with some spicy chutneys like pudina chutney or tamarind chutney or ketchup.The typical shape of samosa is triangle and size vary as per what filling we use.

Samosa is the best snack during tea time,its outer crispy crust and the spicy potatoes or meat filling just creates a crunch and flavours in our mouth,along with that accomplishments of chutneys is just Yum.






















Servings 4-5
Total Preparation time:1 hour
Cooking time:20 min

Ingredients
For Dough
250 Gram Maida/all purpose flour
Salt
water
oil

For Filling
4-6 Boiled Potatoes
2 medium size onions chopped finely
4 Green chilies
1/2 tsp pepper crushed
1 Table spoon garlic/ginger chopped
1 cup of green coriander chopped
1/4 Tsp Turmeric powder
Salt as per taste
Curry leaves
1 Tsp mustard seeds
1 Tsp Cumin seeds
Oil

Method

  • First start with kneading the flour,for that take the flour in large plate,than add salt and knead it into smooth dough by adding water as required.Do not add more water other wise it will be sticky and the pastry wont roll properly.Last take little oil and knead the dough again and allow to rest for 10 min so the dough becomes soft and smooth.
  • Mix little flour in water and make thick paste for sticking or sealing the samosa
  • On the other hand start to prepare the filling.For that keep the pan on stove ,add oil and once oil heated add mustard seeds and cumin seeds,once you see it crackling add curry leaves,green chilies chopped,ginger-garlic and onions.Saute all very well for 2-3 min.
  • Than add turmeric powder and mashed boiled potatoes and mix well ,than add salt,pepper crushed and chopped coriander .Stir the filling well,cover the pan and allow the potato bhaji to cook for 2-3 min on slow flame.
  • once done switch of the flame and let the filling cool down at room temperature.
  • Now take the medium round of dough and roll it into a large roti. Once roti is done cut into four (take knife and cut the round roti into semi circle and than again cut semi circle into half so it will be in shape of triangle.)
  • Than take one portion and hold on your palm by facing the pointed portion upwards,get the side wings at the center and seal it with flour paste which acts as a gum and feeling wont come out.once you stick the wings it will look in shape of cone.Add the filling into the cone and get the pointed portion down and cover the mouth of cone by applying flour gum so the cone will change its shape to triangle.
  • Make more triangle samosa's and keep side.Pour oil in kadai/deep pan for frying.let it get heated well .
  • Once you feel oil is hot to the right temperature you can start deep frying your samosa's.Fry on medium oil so that samosa gets cooked well from inside and outside as well.
  • Serve hot with a hot cup of tea and sauces of your choice.



Thursday, 3 December 2015

Chicken Korma in yogurt!!!

Chicken Korma just classic Muglai dish  and served as curries or in form of thick gravies.The dish is considered among the rich dishes as it involves slow cooking of chicken in yogurt,ginger garlic paste and onions paste and at last its simmered with thick coconut milk to give the creamy texture and flavour.Its also prepared by adding cashew nut paste,almonds paste to give more royal tag to the dish.

























Servings 4-5
Total Preparation  time: 1 hour
Cooking time:30-40 min

Ingredients
1 Kg Chicken(cut into medium pieces)
1 Cup of yogurt(approx 300 gram)
2 large onions
2 inch of ginger
15 flakes of garlic
1/2 cup of thick coconut milk
3-4 green chilies
1/2 bunch of green coriander
1 Table spoon pepper crushed
1 stick of cinnamon
5 cloves
2 cardamom
1 tsp turmeric powder
salt as per taste
oil
Hot water as required

Method
  • Wash the chicken and drain all the water,than apply salt ,turmeric,pepper crushed and yogurt.Mix the ingredients well into the chicken and keep aside for marination for 20 min.
  • On the other hand make paste of onions ,also grind ginger-garlic,green chilies and green coriander into fine paste and keep aside.
  • Than in casserole add oil,once heated add the paste of onions and saute till the paste changes colour to light brown.
  • Add paste of grind ginger-garlic,green chilies and green coriander,again cook for around 5 min till the pastes are nicely sauteed.
  • Than add chicken and toss well in the paste.Cook the chicken pieces for more 5 min or more till it leaves its own water.
  • Give a quick stir so that chicken does stick to vessel.Add hot water as required and cook on slow flame for 15 min by covering the lid.
  • Last add the thick coconut milk ,mix well and than again let it simmer for more 5-10 min.
  • Once the korma is done you will find the oil layer on top of the gravy.(oils left by curd and coconut milk).
  • Serve hot with roti's or steam rice or any rice items also it will go well.Even with bread it will be great in tastes.




Friday, 20 November 2015

Mint Rice/Mint Pilaf Recipe !!!

Mint has lot of health benefits and if start to mention i guess it will never end...... but among few important benefits are that mint is well know mouth freshener ,mint is great appetizer and palate cleanser and promote digestion,its a great remedy for nausea and headache,gives reliefs from respiratory disorders and cough etc etc.The market is full of products of Mint like toothpaste,chewing gums.candy and inhalers which has mint as base element.

So if we use mint in our diet it will be really a wonderful benefit .It can be key ingredients in Rice .chicken,drinks,mocktail,ice-creams,salads and desserts.So today i have combined Mint with Rice.Mint Rice or mint pilaf is simple and easy to make since not more ingredients are involved.In taste its really very mild and full of mint flavours because there is no other flavour in pulao which can dominate mint






















Servings 4
Total Preparation time : 30 min
Cooking time:15 min

Ingredients
2 Cups of Rice(approx 250 gram/if basmati rice can reduce measure)
1/2 bunch of mint(separate leaves)
1/2 cup of green coriander chopped(used for colour)
2 medium size onions chopped
10 flakes of garlic
1 Inch ginger
2-3 Green chilies
2 Veg cubes
1/2 Tsp pepper corns
1 Medium stick of cinnamon
1/2 tsp cloves
4 Cardamom
Oil
Water

Method
  • In a mixture jar add mint leaves,green coriander,green chilies,ginger/garlic and grind into a fine paste.
  • Than place a pressure cooker on gas stove.Add oil once heated add dry spices(cloves,pepper,cinnamon,cardamon)and toss well,than add onions chopped and saute for 1-2 min.
  • Than add ground paste and fry well fro 3-4 min till it leaves oil.Add water double the quantity of rice in a ratio 1:2 and also add veg Maggie cubes.
  • Once the water starts to boil add salt and rice.Give a stir and pressure cook till rice cook(approx 3 whistles)
  • Once done serve hot either with Curd raita but we being hardcore Non-vegetarian i served it with side dish Chicken Korma(will be Next  on blog) :)





Thursday, 19 November 2015

Paneer & Broccoli Makhani !!!!

Makhani in hindi it means "with butter'.Makhnai belongs to Punjabi cuisine and is very rich gravy consisting  Tomatoes ,of lot of butter and cashew nuts paste,fresh cream  which gives it a royal touch.This gravy can be combined with different ingredients like Cottage cheese,Chicken,Black Lentil,Broccoli and other stuffs of your choice.Earlier i have posted chicken makhani you can have a look here as well for chicken makhnai recipe.http://cocinanispolina.blogspot.in/2015/07/chicken-makhani-recipe.html























Servings 4
Total Preparation time : 45 min
Cooking time : 20 min

Ingredients
250 gram Paneer Cubes(cottage cheese)
150 gram of broccoli florets(may be around 10 -15 florets blanched)
6 Medium size Tomatoes
10 Flakes of Garlic
1 Inch of Ginger
2 Onions
10-15 Cashew nuts
15 Pepper corns
1 small stick cinnamon
2 cardamom
3-4 cloves
1 Green chili
Butter for frying
Fresh cream
Kasuri Methi(dry leaves of fenugreek)
1 Tsp Kashmiri chili powder
Salt as per taste
Hot water for cooking

Method

  • In Pan add roughly chopped tomatoes,onions,cashew nuts,ginger-garlic,pepper corns,cinnamon,cardamom,green chili .Add little hot water and cook all ingredients for about 5 min.
  • Once little cooled down grind it into fine paste and keep it aside.On the other hand fry the paneer in little butter till golden brown and toss the broccoli in butter along with garlic chopped garlic.
  • Than in another deep pan add butter,once melted add the ground paste .Add chili powder and salt .Allow it to cook on small flame till it starts boiling.Add required water to make thick gravy.
  • Add the paneer and broccoli in boiling gravy.Stir well and again let it cook for about 2-3 min on slow Sim.
  • Than add fresh cream in the gravy and the 2 pinch of kasuri methi and give it a quick stir and let it simmer for 2 min.Its done
  • While serving serve fresh cream on top of the gravy along with small piece of butter.Happy Calories.


Tuesday, 17 November 2015

Caramel Custard recipe!!!

Creme Caramel,Flan or a caramel pudding is a custard dessert with a layer of soft caramel on top.The dish is eaten throughout the world and it is called in different names like as mentioned below

-In India Caramel custard is all time favourite especially in larger coastal cities and in former Portuguese colonies like Goa ,Daman and Diu. It is milk mixture baked in a dish with sweeter caramel lining its base.Flan is stable on restaurants menus and also regularly prepared in home kitchens of Anglo Indian Goans,mangaloreans, Malayalam and Parsi Communities.

- Latin America its called as creme caramel and is eaten with Dulce De leche.
-In Venezuela its called as quesillo(small cheese) and in Brazil as pudim De Lettie(condensed milk pudding)

-Cuban flan is called as Flan De Cuba

-Puerto Rico Flans are coconut based and its called as Flan De coco.Coconut flan is usually seasoned with cinnamon ,rum and vanilla.

-In the Philippines ,flan is also know as leche flan(local term for originally Spanish flan De leche ,literally "milk flan"






















Servings 6
Total Preparation Time :30 min
Cooking time:20 min

Ingredients
4 Eggs
21/2 Cups of Milk(lukewarm)
3/4 Cup Sugar
1 Tablespoon Vanilla essence

Method

  • Take 1/4 cup of sugar in thick bottom pan.Add few drops of water  and heat till the sugar caramelizes.Pour the caramel into the mould and let it settle down by cooling.
  • On the other side place a metallic ring in the pressure cooker.Add 4 cups of water and let it heat.
  • In bowl break four eggs and beat it well,than add 1/2 cup of sugar,vanilla essence and milk and give a quick stir again and stain the mixture.
  • Than pour the mixture in the mould. Cover the mould with aluminium foil and place it into pressure cooker .Cover the lid with out whistle and steam for about 20 min.
  • To check weather pudding is done check with tooth pick,if the tooth pick edge comes out clean than its done or as steam for more 5 min.
  • Remove the mould and turn out on a plate upside down (caramel layer should be on top as shown in picture).
  • Serve hot or cold as you or guest prefer to enjoy.


Friday, 13 November 2015

Chicken Cafreal !!!

Chicken Cafreal is a traditional goan dish that includes elements of Indian and Portuguese cuisine.It was introduced by Portuguese and African soldiers serving under the Portuguese. Cafreal is so rich in taste only because of the fresh ingredients involved and the overnight marination is the key factor for the great Taste.In Cafreal first step involves the preparation of green masala which is king of masala in Goa after recheado masala , the green masala is than rubbed well to the pieces of chicken and left for marination min of 6 hours or for best result and taste overnight ,than its shallow fried and served as side dish or as starter for any occasion moreover no occasion required to prepare Cafreal because preparation of Cafreal dish is it self a  BIG Occasion :)




Servings 5-6
Total Preparation Time : 1 day or at least 8 hours
Cooking Time :20 min

Ingredients
1 Kilo Gram Chicken cut into medium pieces
Salt as per taste
Oil for frying

For Green Masala(Grind into fine paste)
1 Bunch of Green coriander
5-6 Green chilies
50 Gram of ginger
2 Pods of Garlic
3 Sticks of Cinnamon
4 Cardamom
1 Tsp poppy seeds soaked
20 Cloves
2 Tsp of Pepper corns
1 Cup or more vinegar for grinding
1 Lemon
1/2 tsp turmeric powder


Method

  • Wash the chicken and towel dry it,than apply salt and lemon to the chicken and mix well.
  • Apply the green masala paste to the chicken and rub well into the chicken pieces.
  • Marinate the chicken for min 6 hours or overnight .
  • After marination done add oil to the pan and shallow fry the chicken pieces till light golden brown.
  • Serve hot as side dish or as a starter for drinks.Tastes more yum the next day.:)


My Little Master Chef !!!

My Little Master Chef all ready for his school(Notre Dame Academy) Fancy Dress competition :)....It was really tough to decide as to what we can dress him as....we thought of many options like Postman,Elephant or some super heroes but at last thought of making him dress as Chef.Check the pics.






Friday, 6 November 2015

HomeMade Burger !!!

Homemade Burger-Just tried to stuff the mayo based cold salad with roasted chicken pieces with some pepper crushed and herds.It was not plan of making burger ,but since there was Burger buns in home and few tossed veggies and chicken left after making spaghetti noddles ,so just thought can add little mayo and cheese and can make a Burger for my kid.Unplanned burger was really yummy and my Clive just loved it.



Servings 4
Total Preparation time:20 min

Ingredients
4 Burger Buns
150 Gram/1 Cup of boneless chicken
1 Bowl of veggies Chopped(carrots,french beans.bell peppers)
1 Tsp Pepper crushed
1 Tsp each of Green chili sauce,red chili sauce,soya sauce,tomato ketchup)
4 Cheese slices
2-3 Table spoon of mayonnaise(egg less or with egg)
Salt as per taste
Oil

Method
  • First cut the chicken into small pieces or you can cut into small strips.
  • In One pan add oil,once heated add the chicken and saute it well on medium flame,add salt and pepper and again saute till chicken is cooked and changes colour to white.
  • Than in the same pan add oil and one by one saute all the veggies but make sure its has its crunch .
  • Once finished tossing the veggies in the same pan add the chicken and veggies ,into that add the sauces and salt if required and toss all over again so that it gets mixed well with sauces,saute for about 2-3 min.
  • Once done allow the chicken and veggies to cool down ,add into it mayonnaise and mix well.
  • Take the burger bun cut it into two slice ,than place the stuffing made and top place the cheese slice,cover it with other portion of bun and toast the bun on pan on both side for 2-3 min.
  • Sever quickly with tomato ketchup .






Wednesday, 4 November 2015

Chili Cheesy Toasty !!!

Chili cheesy Toasty is very simple recipe and quick  to make.Can be a best at breakfast,or at snack time or also when working people sometimes come late home and don't have much time to cook dinner so cheesy toasty is also a best options.Its again a snack were very limited ingredients are used yet so yummy .

The main ingredients involved are the onions and cheese,you can use any cheese for the toasty.The cheesy melt,the raw onion crunch and the spice of the green chili just creates a awesome small cheesy bites.























Servings 3-4
Total Preparation time:20 min
Cooking time:10 min

Ingredients
4-5 Bread slices
1 Bowl Cheese grated (cheddar and mozzarella)
2 Onions finely sliced
2 Green chilies chopped
1/2 Cup of yellow/red/green peppers julienne
Butter for spreading

Method

  • First toast the bread in toaster or on pan from both the sides,than apply butter,spread the bell peppers Julianne,onions and green chilies chopped on the toasted bread slice.
  • Than sprinkle lot of  cheese grated on top.
  • Place the bread slices on the pan and toast it again by covering it with lid so the cheese melts.
  • Server hot with tomato ketchup .

Note: do not microwave wave because it will soften the bread,cheesy toast should be toasted well so you can feel the crunch.


Tuesday, 3 November 2015

Methiwale Chawal !!!

Methiwale Chawal(fenugreek rice) is a from Sindhi cuisine ,its very simple to make with main ingredients basmati rice and fenugreek leaves.I found this recipe very very simple with very limited ingredients with less time.






















Servings 4-5
Total Preparation Time : 30 min
Cooking time :15 min

Ingredients
11/2 Cup Basmati rice soaked and drained
2 Cups chopped fenugreek leaves
1 Medium chopped onion
2 Tablespoon oil
2 Tomatoes chopped
1 Tsp Cumin powder
1/4 Turmeric powder
1 Tsp coriander powder
1 Tsp chili powder
Salt to taste

Method
  • Heat oil in pan,once heated add oil than add cumin seeds and chopped onions and then saute till translucent.
  • Add fenugreek leaves and mix well.Add salt and again saute for 2-3 min.
  • Add tomatoes ,turmeric powder and coriander powder and mix well.Add rice and 3 cups of water and chili powder and mix well.Than cook on medium flame till rice is cooked.
  • Transfer in serving plate or dish and serve hot.

Monday, 2 November 2015

Batata Vada !!!!

Batata Vada is again one of the India street food and more famous in streets of Mumbai.Its literally means potato fritters.The name Batata means potato in Portuguese who introduced potatoes to India. Batata Vada consist of potato spicy smashed coated with chick pea flour and than deep fried and served with hot spicy green chutneys or and other savory chutneys including tomato ketchup.

Although Maharashtra are the origins but Batata vada is famous in most of the states in India.Its more enjoyed Vada pav were in batata vada is stuffed in pav with little green chutney on top.























Servings 4-5
Total Preparation time:45 to 1 hr min
Cooking time :20 min

Ingredients
For Potato Mash/Bhaji
4-6 Medium boiled potatoes
2 Medium onions chopped finely
2-3 Green Chilies chopped
1 Tsp of garlic chopped
1 Tsp of Ginger chopped
1 tsp mustard seeds
5-6 Curry leaves
1/2 Tsp Turmeric powder
Green coriander for garnishing
Salt as per taste

For Chick pea Batter
150-200 gram Chick pea flour
1/2 Tsp chili powder
Salt for Taste
Oil for Deep frying

Method

  • First mix chick pea in a bowl ,add in it salt,pinch of turmeric powder,chili powder and mix well,than add little water and make thick paste,consistency should be in such a way that the batter should coat the potatoes well .(do not make watery).Keep aside for rest for 15 min.
  • on the other side mash potatoes well,in deep pan add oil,once heated add mustard,once it starts to splatter add curry leaves,green chilies ,and ginger garlic chopped ,saute well,than add chopped onions and again saute for 1-2 min.
  • Than add turmeric powder,salt as per taste and the mashed potatoes.Mix well until the potatoes and the seasoning gets combined well.
  • Cover and cook on low flame for 1-2 min.open the lid,add the chopped coriander and mix well.Off the stove and keep the potato bhaji to cool down.
  • Mean while on the other side keep oil in deep kadai for heating.
  • Once the potato mix is cool down take small amount of potato mix on your hands and roll it into small roundels of your choice and keep aside on plate. 
  • Make to reduce the flame of oil which is kept for boiling.
  • Take each roundels and deep inside the chick pea batter and coat it well with the batter and drop in to the oil slowly.
  • At once drop around 4 vada's in the kadai and deep fry on medium flame till light golden brown for about 7-10 min.(do not over fry the vada's).
  • Once fried properly strain the oil completely and place it again on tissue to observe the excess oil.
  • Serve hot with Tea with side chutney of your choice or tomato ketchup







Tuesday, 27 October 2015

Tizzan(Goan Traditional Ragi Porridge) !!!

Tizzan is considered as one of the most healthier drinks from kids to adults or old people. Tizzan is made out of Nachne (Ragi) extract or you can use Nachne flour.Since Nachne is so very rich is calcium and iron so its good for growing kids.

Tizzan is very easy to make with simple home ingredients but still so much rich in nutrients and filling.Mostly is made by using goan coconut black jaggery(made from coconut)used in most of the sweet dishes prepared in Goa like Dodol, Alle pelle,etc,than other main ingredient is coconut milk.So just imagine when so healthier ingredients come together how tasty and wonderful the dish will be.:)






















Servings 3-4
Cooking time:15-20 min

Ingredients
4 Tsp Ragi flour(Nachne)
1/2 Coconut Milk extract
2 Triangles of Coconut jaggery
2 Cardamom crushed
Pinch of slat
water as required

Method
  • First take scrapped coconut ,add to mixer jar also add water to extract thin coconut milk.
  • Grind it into smooth paste and then strain it through a strainer and keep aside.
  • In a vessel add ragi flour,jaggery and little water ,mix all the ingredients till jaggery dissolves completely in water.
  • Than keep the vessel on the stove and keep stirring for about 5 min so there are no lumps formed,once the ragi mixture starts boiling add coconut milk and cardamom powder .
  • Again keep stirring for more 10 min until  tizzan consistency is thick,keep on the stove for more 3-4 min.
  • Serve once its little mild hot.







Friday, 23 October 2015

Boneless Chicken Biryani !!!

The word Biryani is derived from Persian language,one theory of word is arrived from brinj which means rice in Persian and other word is derived from biryani which means to fry or roast.

When we speak about ingredients the history explains that main commonly used rice is long grain rice that is basmati,but in some part of India zeera(cumin) rice is also used in cooking biryani.The other ingredients includes dry whole spices like cinnamon,cardamom,cloves,pepper corns,ginger-garlic,green chilies,green coriander,mint,The premium ingredients include saffron.For non-vegetarians biryani main ingredients that accomplishes spices is the meat,chicken and mutton. Biryani can be served with dahi chutney,raita or salad.

Boneless Chicken biryani is the Second Biryani recipe in my blog :).Biryani in the initial stage when i started to know what Biryani is and how the preparation goes about  was a very difficult and complicated process to understand but when i look back i feel happy that my  constant urge to reach perfection in cooking Biryani  is fulfilled.So lets start.























Servings 5-6
Total Preparation time : over night or 2-3 hrs
Cooking time : 25-30 min

Ingredients
200 Gram Basmasti Rice(your choice)
500 Gram boneless chicken pieces
1 Cup of hung curd

For Green Masala(grind into fine paste)
1/2 bunch of fresh coriander
4 green chilies
2 Inch of ginger
10 flakes of garlic

Other ingredients required
Dry spices(Cinnamon,cardamom,cloves,pepper corns)
4-5 onions sliced
1 cup fresh coriander chopped
1 cup of mint leaves chopped
2 Tsp rose water
2 Tsp lemon juice
4-5 small cubes of butter or ghee
water for cooking
oil for cooking
Aluminium Foil

Method
  • First step will be marination of chicken pieces along with curd ,salt and ground green masala at least for 2-3 hrs or for best result can do for overnight.
  • Soak rice in water for 20 min,on the other hand keep a aluminium vessel or a deep pan on stove and add oil,once heated add onions and saute for about 1 min,than can add the dry spices mentioned above.
  • Add the marinated chicken pieces and fry well ,add water if required or cook chicken on Sim flame by covering with lid until cooked well and dry.
  • On the other hand you can start frying onions sliced till golden brown.
  • Once chicken preparation is done than boil water in big vessel and cook the soaked rice until cooked 1/2 ,drain the water out and keep aside.
  • Than start the Dum process (layering of Rice and chicken).Remove 1/2 chicken from the pan and shift to a bowl ,remaining chicken in the vessel spread it evenly,than on top add fried onions,coriander chopped,mint chopped and little butter.Than spread 1/2 portion of rice over the chicken and again spread the garnishing along with rose water.Again spread the remaining chicken and on top of chicken add the last layer of rice and again spread the garnishing of fried onions,coriander-min,butter,lemon juice and rose water .
  • Once layering's done add required water and cover the vessel with aluminium foil and cover with tight lid for about 25-30 min on slow flame. 
  • Once done cooking for 25-30 min do not open the foil quickly ,let it cool down for more 20 min.
  • Serve with chilled Curd raita.





Wednesday, 21 October 2015

Mushroom and sweet corn chops !!!

Here comes one more chops recipe with different stuffing,earlier i have already posted paneer(cottage cheese) potato chops cocina.blogspot.in/2015/07/Paneer-potato-chops-recipe.html.Today i have posted chops with the stuffing of mushroom and sweet corn ,again one more recipe you can note in your kids favourite zone.Chops always is filling snack since potato being always the main ingredients in the dish,chops doesn't make you feel heavy but rather fulfills your hunger.























Servings  5-6
Total Preparation  time : 30 min
Cooking time : 15 min

Ingredients
6 Boiled and smashed potatoes
1 Pack of mushrooms chopped
1 Cup of boiled sweet corn
1 Onion chopped
10 flakes of garlic chopped
1/2 tsp chili flakes
1/2 tsp pepper crushed
1/2 Cup cheddar cheese
1/4 tsp oregano
2-3 Fresh basil if available
1 table spoon tomato ketchup
salt as per taste
bread crumbs or semolina for dusting the chops


Method
  • First will start with making the stuffing of potato chops for that first will place a deep pan on stove,once heated add little oil,once heated add chopped onions and garlic and saute till translucent.
  • Than add mushrooms and sweet corn and saute in onions till mushrooms is soft.
  • Add chili flakes,crushed pepper,oregano and basil leaves and mix well.
  • Than add salt,and tomato ketchup and allow the mushrooms and corn to cook for 5-6 min on slow flame.
  • After 5 min add cheese and mix well in the stuffing mixture and off the stove and allow the mixture to cook down.
  • On the other hand take the boiled potatoes ,add 2 pinch of salt in it and mash it well like a dough.
  • Apply little oil to your palm, take small ball size mash potato and flatten it on your hand as size of small puri or roti,than place a tsp or more mushroom stuffing on it and pack it well so stuffing doesn't spill out,make small patty like rounds.
  • Dust the patty with bread crumb or semolina and shallow fry on pan with required oil till golden brown.



Saturday, 17 October 2015

Moong sprouts usal !!!

Usal is yet again a Maharastrian dish,its basically prepared of different lentils but its mostly and commonly prepared with moong/matki or moth sprouts.In preparation of usal the sprouts are not over cooked but rather are just stir fired with some onions,green chilies and coconut. Usal is more tasty when you find little crunch while eating moreover you can say its other form of salad.























Servings 3-4
Total Preparation: 1 day for sprout 
Cooking time : 20 min

Ingredients
200 Gram Green Gram sprout/Moong sprout
1 large onion chopped/sliced
1 large tomato chopped
1/2 Cup coconut scraped
1 1/2 Tsp chili powder
1/4 Tsp turmeric powder
5-8 Leaves curry leaves
Green Coriander for garnishing
Salt as per taste
Oil for cooking
water if required

Method

  • In Pan add oil,once heated add curry leaves ,onions and saute on medium flame .
  • Than add chopped tomatoes,turmeric powder,chili powder and salt.add green gram sprout and toss on medium flame.
  • Cover the pan with lid and cook sprouts with little water if required on low flame for 5 min.
  • Add scrapped coconut and mix well in the sprouts and again cover the pan and cook for more 5 min and its done.
  • Garnish with green coriander and serve hot with roti's or just eat as snack during tea time.

Friday, 9 October 2015

Tangy Chicken Drumsticks !!!

Chicken Drumsticks recipe is again one of my own creations and the key ingredient was Tomato Ketchup.tried to just play with certain ingredients which are readily available in our kitchen.I was not sure that recipe will come out so delicious,when i started to add ingredients it all started with are common spices that is salt,turmeric,chili powder,garam masala and lemon.Than while in process i thought let me add soya sauce,than i added little crushed pepper and marinated for few min because there was not much time to marinate for long hours because it was almost Lunch time.Than later when i started to fry the drumsticks i thought of adding my favorite sauce that is Tomato Ketchup :)and that to i added lots and made chicken cook in the sauce for almost 20-30 min on slow fame until it cooks well from inside,by the time it cooks the tomato ketchup caramelized and made the dark brown coating for the drumsticks and it changed the colour as if i had added Barbecue sauce.The end result was the finger licking tangy +spicy Chicken drumsticks. Enjoy!!!!!!























Servings 4
Total Preparation time :30 min
Cooking time :25 min

Ingredients
4 Chicken drumsticks
salt as per taste
11/2 Tsp of chili powder
1/4 Tsp of turmeric powder
1 Tsp Garam masala
1 Tsp pepper crushed
1 Tsp soya sauce
2-3 table spoon tomato ketchup
1/2 tsp lemon juice
water if required
Oil for frying

Method

  • In bowl add chicken drumsticks,than add salt,turmeric,chili powder,garam masala,pepper crushed,soya sauce,lemon juice,mix well and allow to marinate for 5-7 min.
  • Than in Non-stick pan add little oil,once heated add the drumsticks ,once its starts to fry chicken drums will leave water,so fry for 15 min  till water is dried from the pan.
  • once you see liquid from the pan is evaporated,add tomato ketchup and mix well,let the chicken cook for more 10 min till the ketchup caramelizes and the drumsticks gets coated with sauces.
  • Its done,can be best used as started in your home party or can be just best compliment for drinks :)







Wednesday, 7 October 2015

Multi-Grain Dosa Recipe!!!

Dosa is a fermented crepe made rice batter and black lentils.Its is stable food for south Indian states like Karnataka,Kerala,Tamil and Andhra pradesh ,it also getting famous in other states of India.In popular tradition the origin is of dosa is linked up to Udpi,probably because the dish association is with udpi restaurants.Also the original Tamil Dosa was softer and thicker.The thinner and crispier Dosa. which became popular all over India,was first made in present Day-Karnataka.

Dosa batter us made by soaking dosa rice and urad in ratio 3:1 and also left over rice is added while grinding to give better fermentation,all is ground into fine and smooth batter and than added salt and sugar again for better fermentation process(so we need not add soda).But apart from just making batter by rice you can add different lentils and grind to make more healthier Dosa's. Nothing can be more healthier breakfast which have all proteins and nutritious like Dosa.

Dosa Can be stuffed with vegetables and other sauces to make quick meal.They are typically served with vegetarian side dish which varies according to the region and personal preferences but commonly its served with sambar and wet chutney's(coconut chutney,green Mint(Pudina) chutney or tomato chutney etc) so lets begin.























Servings 6-7
Total Preparation Time : 1 Day
Cooking time : 20-30 min

Ingredients
For Batter
1 Cup Dosa rice
1/2 Cup Chick peas
1/2 Cup Moong/Green lentil
1/2 Cup Masoor/Tur Dal
1/2 Cup Lubia/black beans
1/4 Cup Black Lentil
Salt
1 Table spoon Sugar
Water for Grinding

To Make Mint chutney
1 Cup Mint Leaves
1.2 Cup Green coriander
1/4 cup Graded coconut
1-2 green chilies
5 Flakes of garlic
1/2 inch of Ginger
salt

To Make Make Potato Bhaji Can follow the link added below
http://cocinanispolina.blogspot.in/2015/06/potato-bhaji-recipe.html

Method

  • First add all the grains and lentils in a steel vessel and wash well and than soak in water previous day of making dosa(if you are making dosa tomorrow morning than today morning you have to soak the rice and grind early evening may be around 5-6 pm).
  • Once soaked for whole day than grind it into smooth paste in the early evening ,pour the batter in large vessel,add salt and sugar ,mix well and cover the vessel and keep in dry place.
  • Than next day morning you will find the batter fermented well and rise till the brim of vessel.
  • Mix the batter well and than spread on the dosa as thin as possible so you get crispy Dosa.
  • can follow the link for dosa preparation http://cocinanispolina.blogspot.in/2015/06/dosa-batter-recipe.html
  • To make mint Chutney :in mixture jar add Mint leaves,1/2 cup coriander leaves,5 flakes of garlic,small piece of ginger,1 green chili,little salt,and 1/4 cup graded coconut and grind all into fine paste.
  • Serve dosa hot with Potato bhaji and mint chutney


Tuesday, 6 October 2015

Chicken Pan Rolls !!!

Pan rolls is also again a favorite snack enjoyed by most of the folks in parties and any other celebration in Goa.Pan roll is a snack which is crispy from out and soft inside,which is made of different stuffing's like vegetables,minced mutton or beef ,prawns and chicken.All the stuffing's in the pan rolls has is own story of flavors to tell.

Pan roll recipe is made by first making a plain and thin pan cake and then filled with stuffing of chicken mixed with other veggies and then rolled properly so filling doesn't come out,than rolled in whisked eggs and then coated with breadcrumbs and deep fried.Just awesome snack and so much filing .























Servings 5-6
Total Preparation time : 1 hr
Cooking time: 5-7 min to fry

Ingredients
For Pan Cake or a crepe
2 Cups of all purpose flour(maida)
2-3 cups of milk
1 Egg
salt

For Stuffing
2 Cup finely chopped chicken pieces
2 Cups Boiled Vegetable chopped(Carrots,beans,capsicum)
1 chopped onion
1/2 Spring onion chopped
Green chilies chopped as per spice
1/2 tsp pepper crushed
1/2 tsp Garam Masala
1 Tsp Garlic chopped
1/2 tsp Ginger chopped
2 eggs whisked
salt as per taste

Method

  • First to make Pan cakes follow the procedure:In bowl add all purpose flour,than add egg and mix well,then slowly add milk and whisk the mixture well,add little salt and again whisk well till it is smooth in texture.
  • To make stuffing:In pan add required oil,once heated add chopped ginger /garlic,than add chopped onions and saute well.
  • Once onions transparent in colour add pepper crushed,chicken chopped and all the vegetables and spring onion,toss all well keeping the flame on medium.
  • Than add salt,garam masala and mix again the mixture well.
  • Put the stove on sim flame and cook the mixture for about 10 min until cooked well.
  • Meanwhile till the stuffing cooks ,can start making the the thin pan cakes and keep aside.
  • To make pan cakes,take the batter prepared and little amount spread on non-stick pan and spread on the pan till thin layer of pancake.once done remove and keep aside.
  • Than spread the cooked pancake on flat plate,at the center place the chicken stuffing which is cooked and roll the pancake into round cylindrical shape making sure the stuffing do not comes out.
  • Once rolled than dip into whisked egg and than coat with breadcrumb and deep fry till golden brown.
  • Serve Hot just how it is made.






Friday, 2 October 2015

Chicken Smeared Onion and Tomato Gravy!!!

This Chicken Curry (Recipe 1) is among the chicken recipes which i keep experimenting in my kitchen.I keep trying different ingredients when i plan to make Chicken Dish.It's so boring to always use same common ingredients and same taste in your Chicken Dish.So This Chicken Curry Recipe is first recipe of my own experiments adding to my blog.























Servings 4-5
Total Preparation Time : 45 min
Cooking time:20-25 min

Ingredients
500 Gram Chicken
2 Medium size onions
4 Tomatoes
10 Flakes of Garlic
2 Inch Ginger
2 Tsp Xacuti Masala/Garam Masala
1 Cup of Green Coriander cleaned
1/2 Lemon
1/2 Tsp Turmeric
2 Tsp Chili Powder
Salt to taste
Oil for cooking
Water as required

Method

  • First wash Chicken and drain out water completely,than apply salt, lemon and turmeric ,mix well and marinate for 10-15 min
  • Meanwhile Make paste as mentioned 1)Grind onion+Garlic+Ginger,2)Grind Tomatoes into puree.
  • Than keep pan on stove.once heated add oil,than add onion paste and fry well for about 2 min,than add tomato pure and again cook for 2-3 or until you see oil floating on top.
  • Add marinated chicken and saute well in the onion+tomato paste,cook chicken till its nicely coated in the pastes.
  • Than add the dry masala's like chili powder,xacuti masala(if xacuti masala not there add garam masala)and mix well and cook without adding water for 2-3 min.
  • Than required water and cook chicken well until the Curry is thick Gravy.
  • Serve Hot with steamed rice or hot Roti's

Wednesday, 30 September 2015

Goan Green Beef Curry Recipe !!

Nothing gives me more pleasure than sharing with you guys the Goan Food Recipes.Feel so good to see that world wide Goan Flavours have lot of love and acceptance .Every Goan Recipe has its own touch of flavours and taste.Today I am sharing with you guys Goan Green Beef Curry which is again one of the commonly cooked dish on Sundays or any other day because in ours refrigerators meat or fish is always readily available ;)

Green Beef Curry is Little Tangy/spicy/and with mild sweetness cooked in green masala ,just amazing  in taste which just goes so very well with Goan pao,poee,slice bread ,steamed rice or Pulao.



Servings 5-6
Total Preparation time:1 hr
Cooking time:25 min

Ingredients
500 Gram Beef cut into small cubes
Vinegar
Salt

For Green Masala(Grind into Paste)
1/2 Bunch of Green coriander
10 Flakes of garlic
1 Inch ginger
5 Cloves
1 Long Stick of cinnamon
20 Peppercorns
1/2 Tsp Turmeric Powder
Green chilies as per Spice
Vinegar For Grinding

Curry Ingredients
2-3 Onions Chopped
2 Tomatoes Chopped
Water for cooking
Salt as per Taste

Method

  • Take the Cut Beef pieces and watch well in water and after that towel dry it.Than apply salt to it and add may be 2 tablespoon of vinegar and mix well,marinate for about 10-15 min
  • Make sure you take all the ingredients mentioned for green masala and grind into fine paste.
  • Keep the Deep pan on the Gas stove,once heated add oil ,then add chopped onions and saute till soft and transparent in colour.
  • Add the marinated Beef in the onions and stir well on medium flame for about 3-5 min till meat changes the colour.
  • Than add the green masala and again mix well in the beef and saute meat in masala for more 3 min.
  • Add required water and cook by covering the lead for about 20 or more min till the beef is cooked completely.
  • 5 Min before you could off the stove add chopped tomatoes.
  • Serve Hot with Pao.poee,or slice bread,tastes more good the next day.






Monday, 28 September 2015

Kashmiri Dum Aloo !!!
























Servings 4
Total Preparation Time :45 min
Cooking time :20 min

Ingredients
20 Baby potatoes
2 Cubs Yogurt
2 Tsp red chili paste
Oil for deep frying
2 Tsp fennel seeds powder(saunf)
1 Tsp Dry Ginger powder
1/2 Tsp Roasted Cumin Powder
1/2 Tsp Green Cardamom Powder
1 Pinch Asafoetida
2 Pinch Clove powder

Method

  • First peel the potatoes and prick it with fork and soak in salt water for 10 min.
  • After 10 min towel dry the potatoes and deep fry till golden brown.
  • Than take yogurt in bowl and beat well ,than add fennel powder,dry ginger powder,cardamom powder,cumin powder and red chili powder ,mix all the ingredients well.
  • Than heat oil in pan once heated add asafoetida and clove powder in pinch,add yogurt mixture and add the fried potatoes and cook for 10 -15 min om medium flame.
  • Serve Hot with steamed rice or roti.


Quick Pizza for Kids !!!




Servings 3-4
Total Preparation time:20 min
Cooking time:5-7 min

Ingredients
2 Pizza Base
1 Cup Broccoli cut into fine florets
1 Cup Red and Yellow bell peppers cut into julienne
1 cup onion rings
1/2 Cup Chopped Black olives
1/4 tsp Basil dry
1/4 tsp pepper crushed
1/4 tsp oregano
1/2 tsp Chili Flakes
1 Cup grated Mozzarella cheese
Olive oil for sprinkle on pizza
1 Cup Tomato ketchup

Method
  • First of all arrange all the ingredients properly in the plate,which have to used for topping.
  • Before that if you feel veggies are more raw then you can just toss for 2 min  in olive oil and sprinkle salt pepper and chili flakes .
  • Then take the pizza base,spread tomato ketchup on top,place the vegetable toppings that is broccoli,bell peppers ,onion rings and olive.
  • Sprinkle all the dry herbs on top of the pizza ,than spread the mozzarella cheese evenly and also sprinkle olive oil on top.
  • Bake in microwave for 5-7 min or you can also cook it in pan by keeping the flame on shim,make sure you cover pan if cooking pizza in pan.

Friday, 25 September 2015

Colorful Pulao Recipe !!!



Servings 4-5
Total Preparation time 30 min
Cooking time : 10-15 min

Ingredients
3 cups of rice approx(200 gram)
250 gram boneless chicken cubes
2 large onions chopped
1 cup of Broccoli florets
1 cup of red bell peppers cut into cubes
1 cup of yellow bell peppers cut into cubes
2 table spoon of ginger/garlic/green chili paste
1 tsp of pepper crushed
4-5 vegetable Maggie cubes
salt as per taste
oil
water for cooking

Method
  • Take a pressure cooker and place it on the stove,once heated add required oil,than add onions and fry well till turns transparent.
  • Once onion is fried add chicken cubes and saute well till chicken turns white,than add ginger/garlic/chili paste and mix well.
  • Add pepper crushed and also add broccoli and peppers ,saute well in the ingredients.
  • Than add required water ,salt and Maggie cubes.Mix all well and allow the water to boil.
  • Once water starts boiling add washed rice and cook in pressure cooker until 3 whistles or until the rice is cooked.
  • (if you add more water or over cook pulao might become sticky,so take care of that)
  • Serve hot along with some non-veg side dish.
  • Best and easy to cook on lazy Sunday.

Monday, 21 September 2015

Goan Mince Beef with Potato!!!




Servings 4-5
Total Preparation time :40 min
Cooking Time : 25 min

Ingredients
1/2 Kilo gram Minced Beef/Kheema
3 Medium Potatoes Cut Into Cubes
1 Large Tomato Chopped
2 Medium Size Onions Chopped
Salt as per taste
water as required
Oil

For For Grinding
3 Green Chilies
1 Cup Green Coriander
10 flakes of garlic
1 inch Ginger
10 pepper corns
5 cloves
1 small piece of cinnamon
Vinegar for grinding

Method

  • First take all the ingredients as mentioned above and grind into a fine green paste and keep aside.
  • Make sure the minced beef is washed properly and water is drained off completely.
  • Than keep a pan son stove ,once heated add oil,than add chopped onions and saute well till transparent in colour.
  • Add chopped tomatoes and saute for 1 min,than add the green masala paste and cook well along with onions and tomatoes for around 5 min.
  • Once masala is cooked add minced beef ,salt and on medium flame stir well for about 5 min.
  • Add water how much required and cook on slow flame until minced beef is cooked and water dried off to the max.
  • Serve hot with Goan Pav or slice bread.




Friday, 18 September 2015

Pineapple Mint Mocktail !!!

Mocktail Is non-Alcoholic Continental drink consisting of mixture of fruits juices or other soft drinks,Pineapple mixed with Mint and lemon gives so refreshing flavour. In any sunny Summer day i think this Mocktail will just make your day :).



Servings 3-4
Total preparation Time:15 min

Ingredients
5 Slices of Pineapple
2 table spoon Sugar
1 Lime Juice
10 Mint leaves
1/4 tsp of pepper corns
Salt for taste and dressing the Glass
Ice cubes

Method

  • In Jar Add Pineapple slices along with ,lemon juice,salt,sugar,pepper corns,ice cubes and mint,blend until you get to see the froth of pineapple around the jar.
  • Once done strain the juice and discard thick residue.
  • Again add ice cubes and little chilled water and blend the Mixture again for few seconds or 1 min.
  • Take one glass,apply lemon on the brim of the glass and dip in salt,pour the Mocktail and for garnish add mint leaves and fix a slice of pineapple.



Thursday, 17 September 2015

Ukadiche Modak or sweet steamed Dumplings!!




Today is "Ganesh Chaturthi"  a Hindu Festival celebrated in Honor of Lord Ganesha all over India,But it is grandest and most elaborate in Maharashtra and Goa.In Goa it is called as "Chovoth" the festival runs for Several day,but minimum at least for 2 and half days.Its More Family Affair for and its very sentimental for Goans,Its generally celebration of joint families,some families of 100 or more members still celebrate the festival together with lot of joy in their ancestral homes.In our goan Catholics and Muslims take part in the festival with whole heartily.Kids enjoy the most During chovoth.



Along with worshiping of statue of Lord Ganesha its a festival in the kitchens as well,families prepare lot of different varieties of food mostly vegetarian,they prepare at least 5 types of vegetable along with sweets like Modak(sweet dumplings,neureo's(karanji),Godshe(kheer).

So today i thought lets Celebrate Ganesha Chaturthi in my Kitchen by makings Lord Ganesha's Favorite dish Modak,It was a first attempt but i was surprise to see it was close to perfection :)My Clive just loved it.

Servings 5-6
Total Preparation Time :40 Min
Cooking Time:20 min

Ingredients
For Filling
1 Cup Grated Coconut
1/2 Cup Grated Jaggery
1 tsp Cardamom Powder
1/2 cup Almonds and Walnuts chopped

(Need to cook all the above ingredients in pan till liquid evaporates)























For Modak Dough
1 Cup Rice flour
1 Cup Water(use more if required)
2 Tsp Ghee
little salt for taste

Method
  • First Make the filling,for that keep the pan on stove, than add coconut and jaggery and cook for 5 min until jaggery melts ,than add cinnamon powder and almonds-walnuts chopped,mix all well and again cook for 2 min.
  • once cooked keep aside to cool down.
  • To make dough,keep water for boiling,than add salt .ghee and rice flour and cook by stirring continuously .once stopped stirring cover the lid and allow the flour to cook for a minute.
  • Than knead the flour till smooth and soft, Make sure the dough is not hard nor watery.
  • To Make Modak take roundels of dough and flatten it ,than in centre add the filling and cover the modak properly so filling doesn't come out.
  • Make around 10 15 modak and than steam for about 15 min.
  • Serve quickly.