Sweet Appams

Sweet Appams
- Bindu Mohanan
sada chawal (regular rice)- two cups ...bhigona  (soaked) for five hours.
jaggery- 1 cup
banana ripe - 1 me use small banana
cardamom pwd
coconut cut into small pieces and fired in ghee
make batter in the mix add little little water and make batter add the jaggery see that the batter is not too runny..if so add little maida  now add the cardamom pwd and cocunut fried pieces.. pour oil into the appam chatti these have to be fried in oil..cant brush oil.. baki same as above...yummy appams

Boneless Chicken in Coconut Milk

Boneless Chicken in Coconut Milk;
Pallavi Ghorpade -
recipe for 2 -
3 boneless chicken in coconut milk-
1/4 kg fresh boneless chicken.
marinate chicken 2 hours
with red chilli tikkhi wali powder
haldi
dhaniya powder
garam masla pwdr pinch
100 gm fresh curd
ginger garlic paste.
salt.
chop fine 2-3 medium onions
boil medium 2 tomotoes.

make onion paste

make tomato puree:
remove tomato skin after they are boiled
add coriander leaves liitle 1/4 inch ginger 2 garlic little sugar and blend it to puree..

making :
take kadai
Heat 2 tablespoon oil, add 4-5 pepper 2 cloves very small piece of cinnamon little masala elachi and jeera 1 spoon
then add onion paste stir little brown; add little ginger garlic paste 1/2 spoon1/2 min stir fry; then add tomato puree
and let simmer till oil separates stirring.
add little chilli powder and stir fry ..1/2 min
keep this masala ready.
take out marinated chicken stir fry on little high flame in little butter optional...till oil start separating;
add masala of onion tomato to chicken.
Let it cook on medium flame till chicken little  tender ....add coconut milk 1 medium glass....+ as per required gravy  consistency. Add garam masala 1/2 sppoon and bring to boil. keep the consistency of gravy little thick...
garnish with corainder leaves.
You  can add more  red chilli powder n garam masala powder as you require while adding coconut milk.
.....eat hot with garam garam basmati rice / roti / bhakri  or bakery  bread

Steamed Basa Fish with Veggies

Steamed Basa Fish with Veggies
- Bindu Mohanan
basa fish fillets
veggies cucumber, tomatoes, carrots, onion sauted, or can use any veggies u like cut them;
marination: basa fish fillets , lemon , pepper pwd, rock salt, crushed chilli, keep them aside
pockets:  use alluminim foil..spread butter then slices of Cucumber , tomatoes, and sauted onions sprinkle salt and pepper lay the marinated basa fillets pour olive oil and close the packets ..
for steaming u can use idli cooker...lay the packets in the steamer and steam them for 20 min..yummy 👌👌👌

Choco Rolls

Choco Rolls:
Sujata Maselkar
Crush marie biscuits. Add some sugar approx 2 tsp. Roast some dry fruits and pound them to make small pieces. Crush some butterscotch balls for crunch. It is optional. Add cocoa powder. Mix all well. Bind this mixture with condensed milk. Either spread this on butter paper in a tin or roll it in log shape. Wrap it in aluminium foil. Keep it in fridge. Cut into pieces after 8 hrs.

Banana Choco Charm

Banana Choco Charm
- Farzana Shaikh
One packet of digestive biscuits....break into pieces...mix 180 grms of salted butter with 60 grms of powdered sugar..
Spread the mixture in one bowl and press it tight to make a base...
Spread nutella on the top of the mixture..
Cut chunks of bananas..or strawberrys or mangoes..(fruits of your choice) and spread a layer like on top of nutella ....keep it aside..

Take 6/10 chunks of bournville dark chocolate and melt in one small bowl...mix one small cup of heavy cream in the melted chocolate mix....
Spread the melted chocolate on top of bananas...and keep the bowl in deep dreezer for one hr...
Remove it and cut...serve it like pieces of cakes with vanilla icecream....😋😋😋👍🏻👍🏻

Palak Puri

Palak  Puri
- Pallavi Ghorpade
large portion  *
Wheat atta
very little of
besan  rava maida
palak blanch chopped fine
Chilli  haldi dhana jeera powder
very little  of methi powder
Little jaggeerry melted or crushed
salt
mix all ingredients in atta
pour little hot vegetable oil in mixture
Add water
knead dough Tight  KADAK  not soft...
And
Set aside for 10 mins
And den make or roll  puris little thick n deep fry ...
They taste yummy
go in fast to your tummy
Can store 1-2 days .
* proportions s per requirement

Pepper chicken with gravy

Pepper chicken with gravy
- Bindu Mohanan
for four people.
wash and clean the chicken..drain the water. now add curd, garlic n ginger paste, little chilli pwd, haldi pwd, about 2 to three table spoons of corriander and jeera pwd, pepper pwd 2 tps, chicken masala and salt and mix them.all well and keep.it for marination for 2 hr.
now take a vessel add two tsp of oil or ghee
add all the khada masala i.e tej patta, cinnamon sticks, lawang, cardamom big and small and saute it . add tomatoes.and saute it.  now add the marinated chicken..add corriander leaves and let it boil until tender..the chicken will release the water so.do.not add additional water to.it.u can also use the cooker and only one whistle. if u find it spicy off the gas and add coconut milk to.it..yummy😋😋😋😋😋

Methi Chicken Quick

Methi Chicken Quick
- Sheba John
Just sliced onions a little more quantity than usual...sauted it in oil till brown, added  sliced green chillies (I don't like too spicy so took only two) with a tsp or two of ginger n garlic pastes..
Then added a three quarter bunch of methi leaves (fresh) and chicken into the pan...cook for a while ...then add tomatoes chopped, chilli pd, a wee bit garam  masala pd, salt and cook well...add water, cover after a few minutes on low flame continue cooking till gravy thick and coats the chicken pieces....Finito. Easy peasy.....
Tho cleaning the methi leaves is a pain n time consuming process 😬

Udid Laddoos

Udid Laddoos
- Aparna Rao;
Ingredients: 1/2 kg Black Udid Dal (unskinned), 220 to 50 gms jaggery (jaggery powder will also do; but check for sweetness), about 100 ml pure ghee; Preparation Time: 60 Minutes;
Roast Udid Dal in a pan on low flame till you get the aroma and the white side of the dal turns nice and brown (this is the most time consuming part - takes about 30 minutes); set aside to cool; chop jaggery fine and set aside; by this time the dal would have cooled. Grind the dal to coarse powder - the powder will range between fine to coarse; should not be too fine like flour. Mix in the chopped jaggery or jaggery powder. Add a tablespoon of warm ghee and stir into the mixture. Add a bit more little by little and bind the laddoos. Yesterday I mixed in about 100 ml of ghee directly and bound the laddoos. But you can try gradually adding little by little ghee. You can do this with white udid too but the iron and protein in black udid is higher. Good for bones and calcium. It's given to girls after delivery or surgery too. You may roast in almonds and pista with the dal. Tastes yummmmmmmm...
small sample with lesser quantities can be tried out
reduce all portions accordingly
jaggery can be 1/3 of the dal...
ghee according to need

Veggie pulav in pressure cooker

Veggie pulav in pressure cooker
- Bindu Mohanan
veggies: onions, Simla mirchi, carrot, cabbage, cauliflower, green peas, French beans...cut them all in long slices and thin...one tomato cut into small pieces.

take oil or ghee in the handi cooker....put tej patta star anize, cinnamon stick  and let the oil or ghee Get the flavour of it..now add little sauf seeds in it...add the veggies all washed and sauté it...add little mirchi pwd haldi pwd and garam masala pwd... wash the basmati chawal ...for two vatki chawal four vatki water . as u HV veggies add five vatkis of water add salt and mix them well.  two whistles and the pullav is ready to serve...eat with achar or curd or salad😋😋😋😋😋😋

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...

Phodnicha vatana bhaat - Rice with seasoning and Peas

Phodnicha vatana bhaat - Rice with seasoning and Peas
- Pallavi Ghorpade:

Morning / Night ka cooked  rice
chop onion fine
green chill ginger garlic paste

take 1 Tablespoon oil
in kadai
put zeera black peper lavang dalchini elachi tamal  patra z( Few seeds )
crackle
onions brown fry
put green chilli ginger garlic paste dtir fry 1/2 Min
put boil potato n peas n stir Fry
put red chilli n haldi powder salt
put cooked morning rice making loose
mix well
put coriander finely chopped leaves grated coconut fresh
mix well put lemon juice
mix well. Sprinkle garam masala, mix well and serve hot with coriander chopped leavrs n grated coconut garnish...

Egg curry (Andyache kalvan) Variant 2

Andyache kalvan
- Vihang Chavan
Ingredients
Eggs -3 eggs
malvani masala - 2 tbsp
garam masala - 1 tsp
Turmeric powder - 1/2 tsp
ginger garlic paste - 1 tsp
Finely chopped onion -1
smashed garlic - 1tbsp
hing - 1 tsp
water - 2 cups
tamarind pulp - 1tbsp
Oil - 3 tbsp
Salt to taste
Dry roast and grind
Onion - 1 (sliced)
Dry grated coconut - 4 tbsp
Method:
1. Heat 1 tsp oil in a pan. Add sliced onion and fry till golden brown color. Dry roast coconut till slight brown color . cool and grind to fine paste with little water to make  onion coconut wet grind
2. Heat remaining oil in low flame, add hing , smashed garlic,turmeric,1  tbsp malvani masala .Add chopped onion and saute till  pink and add ginger garlic paste and fry.
3. Add  onion coconut wet grind, remaining  malvani masala ,salt and saute till oil begins to separate from the masala and add some water, salt, tamarind pulp.
Take the eggs and crack each one directly into the gravy. Each one should be dropped slowly into the gravy to try and keep it as intact as possible. Each egg should be placed away from the previous one so they don't touch each other.  Cover with lid allowing these broken eggs to cook for 5 minutes till it starts boiling.
After 5 minutes remove lid and let the curry boil for another 3 minutes  according to the ghatpana you need and serve with chapatti, pav or rice.
It can be prepared without tamarind pulp too. Tamarind makes it more tangier.

Thalipeeth Bhajni (flour)

Thalipeeth is multigrain  nutritional food one can have for breakdast evening snack or substitute for light meal too.

Thalipeeth Bhajni
- Pallavi Ghorpade
1 Cup rice
1/2 Cup each jowar n bajra n chanadaal
1/4 Cup wheat
1/4 Cup poha
1/2 Cup dhana & Zeera

roast all separately nicely
n grind fine .

thalipeth bhajni can b stored in airtight container n used as n whrn needed

one make 1kg  of bhajni n store very quick to make

preparations time 10 Mins
cooking 5-7 Mins
( Bhajni should b ready)*

Thalipeet

Thalipeet Garma Garam
(  5 - 6 thalipeths ) 

- Pallavi Ghorpade

1/4 Kg  Thalipeeth bhajni (Flour)
2 Onions
1 Cup finely chopped coriander leaves
Dark green chillies 2 -3 Red chilli powder 2 teaspoons as required
1/4 Spoon turmeric powder Lemon juice 1 Spoon

salt

mix  the ingredients w water in bowl n knead the dough soft  let it rest 10 Mins
make 5- 6 dough balls of bhajni

take plate put white  thin Plastic  sheet or use the one of milk  packet  one  cut it.

press the the dough with lightly w palm n roll to size of small or  medium pancakes size thickness may b 3-4 mm.

Then slowly take the pancake on palm and put on tava and make hole in middle put cooking oil in middle n little drops at all sides

lit the gas n cover the tava with lid and cook it on  medium flame. when u hear oil crackling ( surrrrr) sound or see bubbles rising one side little brown flip over other side n cook both side brown pressing lightly

serve hot with homemade white butter. or chutney or sauce.. 

( White home made butter preffered Loni )

tips 

one can add garlic ginger paste little / brown  Seasame seeds for taste .