Bombil Kalvan (Bombay Duck Curry)

Bombil Kalvan (Bombay Duck Curry):
Pallavi Ghorpade

Marination for 12 pcs bombils cut half

1 bowl kotimbir
2 green chillies
6 pcs big garlics
1/2 inch ginger
Grind n make paste

Apply green paste to bombils

Step 2- Bombil curry paste -

1 teaspoon fresh coconut
4 red chilliea tikka or medium n 1 tablespoon akka dhana ( soaked in little water for 10 mins before grinding )

Well, here goes the final process for Bombil Kalvan

Take all this put haldi powder 1 medium onion fine chopped.
Make fine curry paste. Now take  cooking pan.
Put some oil n little 1 teaspoon onion chopped in hot oil
Stir fry little till soft not brown
Then  put orange curry paste in hot oil n stir fry till the few bubbles or oil separates few minutes.
Put bombils and little water as bombils have water in them
Before you put bombils
Allow the curry paste to boil little water needded uf
Simmer,then add marinated bombils
Slowly stir very lightly
Bombils should not break
Put kokams
Put salt if nreded if used before for marination
Bring to simmer bombil breaks if boiled more n dissloved like
So keeping checking 
5 mins its cooked on medium flame

Zemiakové Placky or Slovak potato pancakes

Zemiakové Placky or Slovak potato pancakes
- Sangita Kalarickal
Potatoes grated
Couple cloves garlic, grated
Couple tablespoons all purpose flour (maida)
1 egg (sometimes we don't add this, though traditional recipe calls for egg)
Salt
Little dried thyme or marjoram

(You can add other herbs if you don't get thyme or marjoram.)

Mix together. Consistency will be of thick batter. Pour like uttappams onto a heated pan with oil. Flip over when one side starts turning golden brown.
Served with sour cream.
I also like it with spicy chutney or indian pickles

Rushi Panchami bhaji

Rushi Panchami bhaji

- Pallavi / Deepa

basically Rishi panchami comes on 2nd day of Ganpati festival. It  is celebrated in remembrance of our ancient rishis n dey r  worshipped offering dem this rushi panchami bhaji  .

Clean n chopp all vegetables

Aluche paane
lal maath sticks
kanis  Corns pcs
suran yam
raw banana
red pumpkin
shirali ridge gourd
karela bitter gourd
okra big ladies finger
ghevda /shravan ghevda.

ambadi vegetable ( sour ) / tamrind pulp or both in proper proportion , otherwise bhaji will be sour too much .

little jaggery optional.

mix all dis vegetables add green chilles salt.

peanuts soaked overnight n peel before adding.

cook together
finally add grated fresh coconut

Vegetables which require lesser time to cook are to be  added later..
corns pcs  to be boiled separately.

rushi panchami bhaji tastes yummy.

can have with chappati bhakri rice or just can have aisehi  or with curds .

yummy  yummy

Aval vilayichathu (jaggery candied rice flakes

Aval vilayichathu (jaggery candied rice flakes /poha)
Traditional Kerala Sweet dish:
- Bindu Mohanan  
Ingredients:  Poha/ Rice Flakes- can use the red ones which u get at Kerala stores or white. pour little water or milk and soak it and keep aside - 2 cups

jaggery - 2 cups I use the block ones or organic ones
cardamon pwd, black or white til little fried, bananas for garnish..I use the  Kerala bananas
method: take a vok put the jaggery and one cup water and  dilute it till the jaggery is diluted...now add the poha and mix well until the jaggery is coated well.with the poha. add the cardamom pwd and the roasted til. and pour little ghee over it and mix well. cut the bananas into small pieces and add it ...it is used as Prasad for gokulashtami. enjoii😋😋😋😋

Nendra pazham pradhaman-Ripe plantain kheer

Nendra pazham pradhaman-Ripe plantain kheer
- Ethnic Kerala Dessert
- Bindu Mohanan:

Kendra pazham or Kerala.banana which u get at the Kerala stores very ripe ones..cut them.into pieces or can mash it in the mixer. I like to get the bite of it.

jaggery organic  , cardamom pwd, coconut milk one pkt homemade tetra pack, kismiss and wet coconut pieces.

In a wok place the cut banana pieces and little water and boil them until smooth..mash it up add the jaggery and little water let the jaggery dilute..when diluted add the third  coconut milk and mix it properly.third coconut.milk take the thick milk.from the tetra pack and mix it with lot of water and add to the.mixture...go.on mixing it until the milk reduces now add the second milk to it add the cardamon pwd and mix well when the second milk reduces add the first milk and close the gas..take 2 tsp of ghee and roast the kismiss and add to the mixture now roast the coconut pieces till.brown and garnish over it. yummy.
😋😋😋😋😋😋
how to make coconut milk

grated cocunut....I use tetra pkt it is easy as coconut is costly.

if grated coconut mix little water and start squeezing it in a muslin cloth or  this is the first milk.

for second milk add lot of water and grind the mix in the mixer...now squeeze in a muslin cloth. second milk

for third...add lot of water and in the mixer..squeeze in a muslin cloth..third milk.

Kelayache Shikran

Kelayache Shikran
-Ethnic Maharashtrian Sweet Dish/Dessert with ripe green Bananas
- Pallavi Ghorpade and Deepa Borkar

Ingredients: regular cow milk /home made coconut milk
Green ripe bananas
Jaggery/ sugar
Elaichi manuka kaju

Mix well bananas pcs n jaggery pcs (dissolve) in milk with our clean washed hands .
Bananas pcs cut sliced round
Quick to make dis sweet dish
We have it with puris /chappatis. Or just have it as it is...