Friday, 25 November 2016

Besan Ladoo Recipe

Besan ladoo is a favourite of all and it is among the most common sweets in most of Indian festivals. Our moms or Grandmas always prefer to prepare them in homes with lot of love and affection as it adds lot of love that is by using Clarified butter/Ghee ;) . The main ingredients involved in Besan ladoo is Besan i.e. chickpea flour, lots of Ghee/Clarified butter, sugar and cardamom powder for flavouring, aren't these so easily available ingredients in our homes? So lets begin to make these yummy sweet roundels and enjoy the bites.

Servings 20-25
Total Preparation Time 40-50 min
Cooking Time : 25-30 min

Ingredients(use same Cup for measuring ingredient)
4 Cups of Besan/Chickpea Flour
1 Cup Ghee/Clarified Butter
21/2 Cup Sugar(ground sugar with little granules )
2-3 Tsp Cardamom Powder 
1/2 Cup Milk
Raisins for decorating

  1. Heat ghee in pan,once heated add the besan and stir the mixture well.
  2. Roast the flour on slow flame until the besan changes colour to light brown and also when besan is cooked well it will become little liquid form and then it will start to leave the sides of pan.

      3.Once its cooked well then add the milk and stir well and at the same time put off the stove .Keep stirring the mixture.
       4.Allow the mixture to cool down at room temperature.Once cooled add sugar and cardamom and mix well.
       5.Make small Ladoo's and decorate with raisins. Place ladoo's in plate and let it get cooled and will become little firm so it will be easy to store.

Thursday, 24 November 2016

Colocasia and Flat rice Croquettes.

Colocasia is also called as Aarvi in Hindi and maddi in konkani , its roots and leaves are also used in cooking.In Gujarat the leaves recipe is called as patra,in Maharashtra as aalu Wadi,and in few regions the leaves are also used for preparing savory curry by adding pea and cashew nuts.The Colocasia roots are also used for preparing dry dishes like dry Sabzi, kababz, and shallow fry dishes .The Colocasia once boiled is little slimy veggie so its better to have some dry dish out of it.

My mum prepares Sabzi/Bhaji of Colocasia roots which is also called as Maddi .The bhaji is papered by adding dry prawns or prepared just plain using Indian spices and it really tastes good with rice roti/bhakri. I had never tried preparing dishes out of colocasia and these croquettes are my first experiment with these healthy roots which are also rich in Iron. Its really impossible to make today's kids to feed these healthy veggies .So Tried doing healthy croquettes combining maddi/Colocasia and flat rice ( poha ) and few ingredients like cheese,smashed potato and herbs.Hope you mommies out there like the recipe.

4 Colocasia roots boiled
1 Boiled Potato
1 Cup Soaked flat rice
1/4 Cup spring onions chopped
1 Chopped onion
1 Cup grated cheese
1 Tsp pepper crushed
2 Tsp fresh coriander
1 Tsp Garam Masala
1 Cup Multipurpose flour paste(little watery)
Bread crumbs for coating
Oil for deep frying(can do shallow frying as well

1.) Boil the colocasia roots and peel it .
2.)Soak flat rice(poha)in water and drain the extra water completely by squeezing between your palms. 
3.)Then a bowl add mashed colocasia,mashed potatoes,flat rice (poha),spring onions,fresh coriander,onion chopped,cheese,pepper crushed,garam masala and salt.
4.)Mix all the ingredients well to a smooth dough like and make sure its not watery as you wont able to roll croquettes.If its watery can add corn flour.
5.)Roll into cylindrical size croquettes and keep in plate.
6.)Then dip each croquette into maida batter and then coat with bread crumbs and place in a plate and keep in refrigerator for 5 to 10 min.
7.)Later deep fry until golden brown and serve hot with sauce or dip of your choice.

Tuesday, 22 November 2016

Brigadeiros /Brazilian Truffle

 Brigadeiro is a Brazilian delicacy. Brigedeiro are very important in Brazilian culture and are also said to National Icon and it is very common dessert in Brazil and its prepared in almost all the households weather rich or poor. Brigadeiros is prepared in a small ball size dessert by using Milk Maid,coco powder,butter and chocolate sprinkles to cover the outer layer. These Brigaderio is common desserts for Kids birthday parties,for friends reunions or for any other family get together. These small chocolate balls are so tempting that you cannot stop by having just one. Brigadeiros can be one more addition to my son's Birthday party.So lets begin with the procedure.Recipe credit to "Tasty" you-tube food channel.Enjoy
Servings 15-20
Total Preparation Time : 1 hours 20 min

1 Tin of Milkmaid
40 Grams of unsweetened coco powder
40 Grams of Butter
50 Grams of Chocolate sprinkles
20 Grams of unsweetened coco powder for coating

  • First Keep a pan on stove ,then add milkmaid,coco powder and butter. Mix all and cook on medium flame for about 10-15 min.
  • Cook until the mixture is leaving the pan sides. Remove of the stove and allow to cool and refrigerate for 1 hour .The mixture will look as below image

  • Then after one hour remove from the fridge and make walnut size roundels and roll few into chocolate sprinkles and few into coco powder and the brigadeiros are done.  

Friday, 18 November 2016

Goan Onion Beef

 Onion Beef is among the most easiest recipes,with less ingredients involved yet so soul satisfying dish.But the important thing involved is your patients because onion beef is a slow cooked dish.Thanks to Joyce Fernandes who through her Cookbook help us Goan to keep so much connected to our Goan Cuisine.Love to learn and cook the historical dishes.

Servings 4
Total Preparation Time :40 min
Cooking Time : 30 min

1/2 Kg Beef (undercut -cut into strips)
5 Large Onions cut into roundels
2 Large Tomatoes cut into rounds
3 Green Chilies chopped or cut into slits
2 Tsp Ghee/oil
1 Tsp Ginger /Garlic Paste
1/2 Tsp Crushed pepper
Salt as per taste

  • First Take the Beef and cut into thin strips.
  • Mix the beef strips with salt,freshly crushed pepper powder,ginger-garlic paste and vinegar.Allow it to marinate for two to three hours.
  • In Pan add oil and then arrange the beef strips all over the pan.Then spread the onion rings,tomatoes and green chilies over the beef.
  • Cover the pan with lid and cook the beef strips on slow flame until its cooked.
  • The beef will get cooked in onion juices so need need to add water at all.

Tuesday, 15 November 2016

PinWheel Sandwich -Kids Zone

14 November being Children's day, my son had sharing day in school and it was just a BIG question as to what to cook  past 1 week . As it is for kids, we should prepare something colour full , innovative and  healthy, as kids get bored to eat the same type of food. When it comes to my son, his demands are high as to what i should cook, and since he observes me cooking different kind of food, he expects his snack box to be different from the others . My only concern was to avoid cooking oily or deep fried snacks, so keeping all this in mind, I thought of preparing Pinwheel sandwich for his snack box, as it is normal sandwich would be difficult to handle and also they find to to heavy.Pinwheel on other hand are small bites of sandwich with different shape and with colourful layers .Picked up idea from chef Tarla Dalal.
Servings 6-7
Total Preparation Time : 30 min 

1 Loaf of Slice Bread 
1/2 Small Bowl Green chutney
1/2 small Bowl butter
1/2 Small Bowl Jam
1/2 Small Bowl Mustard sauce
1/2 Small Bowl Mayonnaise
1 Bowl Julianne's of red and green capsicum
1/2 Bowl of iceberg lettuce
Cling  cover to roll


1)First Cut the outer edges of the Bread and roll the bread thin with rolling pin.

2)Spread Jam on one slice,mustard & Mayonnaise on one slice and Green chutney & butter on last one.

3)Place all three slices on top of the other and on top slice Place the Julienne of red and green capsicum and iceberg lettuce.
4)Roll the bread using cling  cover,tightened the cling  tight on both the edges.This will make roll firm and will help to cut the bread wheel without breaking while cutting.
5)Allow the bread rolls to rest in cling  cover for around 15 min and then slowly uncover and cut into small rounds.This will show the colourful  layers of the sandwich .The Pinwheels are ready to serve your little one and make them happy .Enjoy!!!

Thursday, 10 November 2016

Sardines Ambotik (Tangy +spicy Curry)

Ambotik is Tangy plus spicy curry prepared mostly in coastal areas using fresh fish . Ambotik can be prepared by using different fish like Mackerels,shark,prawns,squids ,lepo (sole fish)etc. My recipe for Ambotik today is prepared by using Sardines (tarle) .Lets begin with red hot Goan ambotik curry .
Servings 4-5
Total Preparation Time 30 min
Cooking Time : 15-20 min

500 Grams Sardines (approx 20 fresh sardines)
10 Dry chilies
1/2 Tsp Cumin seeds
1/4 Tsp Turmeric powder
10-15 pepper corns
5-6 Garlic Flakes
1 Inch Ginger
1 Large Onion finely chopped
1 Large Tomato finely chopped
5-6 Kokum Solam(can use Tamarind while grinding)
1 Table spoon of Vinegar
Water as required

  • First Clean the Sardines/Tarle ,apply salt and keep it aside
  • Add to a mixture jar red chilies,cumin,peppers,ginger-garlic,turmeric,vinegar and grind all to a fine paste.
  • Then in a pan or a kadai add oil,once heated up add onions and cook for 1 or 2 min.Add tomatoes and again cook until tomatoes are cooked well.
  • Add the ground masala to the kadai and cook for about 5 min ,once the spices leave out oil than add around cup of hot water and allow the masala to boil.Once You see bubbles in the gravy then add kokum solam and the sardines.Cook for about 15 min on slow or medium flame until sardines are cooked well.
  • Add salt if required while sardines cook.Below is the final dish.Serve Hot with steamed rice.

Wednesday, 9 November 2016

King Fish Cutlets

Fish Cutlets are delicious snacks which just melts in your mouth full of flavours. You cant just stop by eating one.Earlier i have also made cutlets of mackerels,tuna and vegetables too. I happen to make King fish Cutlets because my Papa got Lots of Medium size King Fish from panaji market and it was so fresh.So lets begin to make cutlets.
Servings 6-8
Total Preparation Time : 30 min
Cooking time : 10 min

6 -8 Small King Fish cleaned 
3 Onions Finely chopped
Rava / Semolina /Bread crumbs for coating
2 Eggs Beaten
1/4 Tsp Turmeric Powder
Oil for frying

Green Masala Paste for Cutlets
1 Cup of Green coriander
3-4 Green chilies
5-6 Garlic flakes
1 inch Ginger
1/4 Turmeric
1/2 tsp pepper corns
1 Small stick of cinnamon
6 Cloves
1 Table spoon of vinegar


  • Place the King fish in a pan or kadai,add salt,turmeric and add little water.Boil the mackerels for 10 min
  • Allow the Fish to cool down.Mean while saute the onions chopped until soft and transparent.
  • Grind all the ingredients mentioned above into thick paste(make sure its not watery)
  • Once King fish is cooled down clean the fish by removing all the big and small bones.
  • Add King Fish cleaned in a bowl,in that also add cooked onions,green paste,turmeric and salt as required.
  • Mix and mash all the ingredients well into smooth mixture.
  • Then make small round cutlets and keep aside.
  • Dip the cutlets into beaten egg and then roll into rava or bread crumbs and allow to rest at room temperature  for 2-3 min or can also place into the freezer.
  • Keep a pan or tava on stove ,once heated add oil and shallow fry the cutlets .

Wednesday, 2 November 2016

Bangdyachi Udid meethi

Bangdyachi Udid Meethi is a thick curry prepared by grinding coconut along with most important ingredients that is Udid (black lentils) and meethi (fenugreek seeds) and raw rice . Udid meethi is little thick form of curry then the normal curry which we make. Fresh mackerels brings extra taste to the curry along with the tanginess of tamarind pulp. Udid meethi is best to be served with steamed rice or can enjoy with Goan pao.

Servings 6
Total Preparation Time : 40 min
Cooking Time : 20  min


6-7 medium size mackerels
1/2 coconut scrapped
2 Large onions
5-6 red chilies(kashmiri or byadgi )
2 Tsp Udid (Black lentil split)
2 Tsp Raw rice
1/2 Tsp Fenugreek seed
2 Tsp Coriander seeds
1/2 cup of Tamarind pulp(or small ball of tamarind)
1/2 Tsp of pepper corns
1/2 Tsp of Turmeric powder
salt as per taste
oil for frying
water for grinding


  • Clean the mackerels and cut into pieces ,apply salt ,little turmeric powder and keep aside.
  • Meanwhile heat up a pan and fry one onion in little oil until light brown,then add scrapped coconut and roast till the cornflour changes to brown.
  • Remove the mixture from pan and keep aside to cool,in the same pan add 1/2 tsp of oil and roast the red chilies and coriander seed.remove the same n keep in plate,In the same pan roast the fenugreek seeds,raw rice and udid until light brown.Do not burn or as might taste bitter.
  • Once all the ingredients are cooled then grind all ingredients to a fine paste and tamarind while grinding
  • Add around 2 Tsp of oil to a pan ,once heated add the reaming onion and fry well.Then add the ground paste and fry well for 5 min.Then add water as required .
  • Once the masala starts to boil add the mackerels pieces and stir slowly.Cook on medium flame for 10 min and occasionally keep stirring so that the masala doesn't stick the pan. Make sure the mackerel pieces are not broken while stirring.
  • Once done serve the Udid meethi with steamed rice or with pao or also can serve with chapati or rice bhakri.