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

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

  • 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

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

  • 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

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

  • 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

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


  • 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

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


  • 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

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
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

To Make Make Potato Bhaji Can follow the link added below


  • 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

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

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


  • 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

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


  • 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