Saturday, December 06, 2008
Tuesday, November 18, 2008
PUMPKIN PUMPKIN ORANGE AND FAT
GHOST COME ONE BY ONE BY ONE OOOOO
Thursday, November 06, 2008
here's the recipe:
Mungdal (dehusked split green gram)-1 cups
All purpose flour(Maida)-4 cups (sieved)
chilli powder-1/2 tsp
Wash the chakkuli press clean and wipe it dry.
Wash and clean Mungdal ,add two cups pf water to it and cook it till done in a pressure cooker.
Mash it nicely or transfer it into a food processor to get a smooth paste.
Take a washed and dry white cotton towel (or any clean cloth),
Heap the maida(flour) in the middle, gather the ends and tie it into a pouch so that tjhe flour doesnt spill.
Place it in a dry container and steam it in a pressure cooker without wieght fro 15 minutes
Remove and place it on a wooden board and crush it nice inside th epouch without untying.
Add jeera ,hing ,chilli powder ,salt to the mungdal paste.add the powdered maida.
knead into a dough.The dough should be soft as roti dough.
Make one small ball out of the dough and fill it in the chakkuli press.
Place a paper on the a flat wooden board or chopping board ,make chakkuli's on it.
Heat oil ,Remove the chakkuli from the paper gently using ur palms and fry them in batches till done.
Cool and store them in an airtight container.
Will post the phenori recipe soon ..
Tuesday, October 14, 2008
Wednesday, May 14, 2008
and this is what she does before using it and i have been following the same .
Remove the leaves.Wash once with cold water the amount yiu want ot use.
cut it into florets and soak them in warm water with little salt and turmeric to remove it of all the dirt and minute insects,hidden if any.Soak for 5 minutes.
Remove and wash them with cold water.
Though it takes time but worth doing.
Keeping it done beforehand helps.
Coming back to the dish now.
I made a whole lot just to see it disappear from the plate within minutes.
Here's the recipe
Cauliflower-cut into florets-about 250 g
Corn flour-1/2 cup
all purpose flour-2 table spoon
chilli powder -1 teaspoon
salt-as per taste.
water-half cup or as much required to make the batter.
ginger garlic paste-1 teaspoon.
For the seasoningonion-finely chopped-1
green chillis-slit -2
Fennel seeds-1/2 tsp
garlic flakes-2 big(chopped)
ginger -julliens -1/2"
dark soy sauce-1 tbsp
tomato ketchup-1/2 tbsp
oil for frying
Wash and cut cauliflower into small florets into desired size.
Sieve together the flours with salt and chilli powder.
Make a batter with enough water so that the it is not too runny.
add vinegar and ginger garlic paste to the batter.
If the florets are dipped in ,it should hold the batter.
Heat oil for frying .dip each floret in the batter and deep fry them.
remove and drain on a paper towel to remove excess oil.
Take care not to eat them ,as there will not be enough left to continue.
Now take a wok ,or a frying pan which is deep.Take a table spoon of oil used for frying.
heat it.add fennel seeds,when they sizzle add garlic chopped and ginger julliens.add the green chilli.saute.
Add the onion ,and increase the flame.saute well .till they turn light gold.
add the fried florets.keep mixing them.add the soy sauce all over .mix well.
then add the ketchup.mix once again,such that the sauce coats evenly.
remove on a plate.garnish with fresh chopped cilantro(coriander leaves).
Serve it hot with tomato chilli sauce.
Saturday, May 10, 2008
Friday, April 11, 2008
Soak the raw cashewnuts in warm water fro 8 hours ,previous night soaking does this .Peel the skin ,divide them and put them in fresh water ,be careful as the stains make fingers black a lil bit of cocnut oil rubbed on ur fingers will help.put them in fresh water and clean twice.
If u get frozen raw peeled cashews then u can directly start to cook.
Heat oil for seasoning.Add mustard when it splutters add cumin seeds ,asafoetida.
Then add the chillis.saute.add potato,stir once then add capsicum.stir again.let it cook for a minute.then add the cashewnuts.close lid and cook till done.add salt and stironce again.do not overcook.when done u can add fresh grated coconut for garnishing.
It is served with rice and dal.The best it is with puris.Konkani style :-).
Using a small pressure cooker can make this dish more yummy.Just one whistle and the curry is done.
Sunday, March 30, 2008
Friday, March 28, 2008
Sunday, March 23, 2008
NEVRI or KARJIKAAY or KARANJI
My childhood memories are refreshed with this crunchy sweet stuffed delicacy.My grandparents would visit us in summer sometimes .And they would carry two big aluminium dabbas with them .one filled with nevri other with chakkuli or tinglod.I would wait for mamama(maternal grandmother in konkani) to open the dabbi and arrange them on plate.My granny would call it karanji and as it was a new name for me i would call it karinj ,even today when I made it, I called her and told i made karinj mamama.
Its made mainly during diwali and ganesh festival.As most of my friends here were making gujiya (as they call in hindi for nevri) for the holi festival i too got into the mood of making it.
To ask the ingredients i had called amma and noted it down.She told to give it to her grandson more. yes he had them and liked it because they had raisins.
COCONUT-2tbsp fresh or frozen.
OLIVE OIL-1tbsp for kneading
OIL -for frying
SALT -1/4 tsp
CARDAMOM-5 warmed in microwave
For the outer cover.
Sieve maida ,add salt to it.Heat olive oil and add to it.Knead it with water into a stiff dough.Keep aside for half an hour with a wet cloth or wet kitchen paper.
For the stuffing
Powder grind the sugar with cardamomseeds.clean poppy seeds under running water in a tea sieve, and spread on a kitchen towel.
Dry roast cashewnuts, fried gram (hurigadle) and poppy seeds .the poppy starts real poppy at this point. close a lid.for a second.and switch off the flame.
roast coconut grated till pink and remove.
roast raisins with little olive oil or ghee for nice aroma.
grind the cashewnuts and fried gram .combine the powders,coconut,poppyseeds and raisins with sugar.
The stuffing is ready.
Make 1" balls out of the dough.Flatten each into thin circles.
place a teaspoon of the stuffing in the left half and wet the edges with water.wrap over the other end and close it to a semicircle.press the edges.
make a batch of 10 likewise.heat oil in a deep pan.and fry them both sides till light gold.finish the dough and stuffing in batches if doing alone.thats wat i did.
Friday, March 21, 2008
This is a dish prepared during upvaas or fasting.when u cannot have onion garlic in u r menu.Made solely from potato ,a simple and tasty dish.
Amma makes it during shivrathri.we dont eat rice ,onion garlic on that day.There are different methods in different regions for shivrathri . and also recipes for vrath.
and the best part is we end up eating more than the normal days on the fasting day.
She makes chapathi ,puddi bhaaji,ragi juice,and shevai paaysu.Not to forget a huge watermelon,bought and consumed the same day.Will post ragi juice once i learn it from her this time in india.
Curry leaves-a sprig
fresh or frozen coconut finely grated-1 tbsp
fresh lemon juice-2 tsp
turmeric powder-a pinch
salt to taste.
steam potatoes in cooker.Not too soft.remove,peel and powder it with hands such that small bite sized lumps are formed.
Heat a kadai with oil for seasoning.add mustard,jeera,hing,urad dal.
when dal turns pink add green chillis.turmeric powder.Immediatly next add the powdered potatoes.mix well.add salt,saute and sprinkle little water .close the lid.
let it cook for 5 to 8 minutes ,mixing in between.add grated coconut.
finally sprinkle lemon juice ,mix once again and turn off the heat.garnish with cilantro.
u can have it with rotis.also goes well with rice and dal.
Wednesday, March 05, 2008
My son loves any japanese dish.As long as its either vegetarian or seafood.
This is one of his favorites. Somen in hot broth of spinach and tomato ,with a flavor of miso makes this simple and delicious dish a perfect winter food.
Here is the recipe
Dried somen noodles-1 bundle
miso paste-3 tsp
sesame seeds-fro garnishing
onionhal small and chopped finelyMethod
Boil enough water for the somen noodles.Add somen when at a rapid boil.Stir noodles briefly to separate.Cook for 2 minutes, then taste a noodle. It should be soft but not mushy.Immediately remove the noodles and plunge them into cold water.Run under cold water until noodles are cold and seperable.
meanwhile prepare miso soup cooking tomato ,onion and spinach with one cup water.when cooked add miso paste,mix well. swith off the flame before it boils.
Add the cooked soup on on a bowl of somen.garnish with powdered sesame seeds.serve hot.
Monday, February 25, 2008
I had first tasted gyoza in bangalore's chinese restaurant (forgot the name)and was just bowled by the taste it had and ofcourse wondered how they made the outer layer so thin yet crispy...
After coming to tokyo my hubby got veg gyoza's from a restaurant closeby.Though it was tasty yet it lacked the spice level which we had back in bangalore.After searching verious recipes over net .By making trial and errors i asked my friend "P".She told me an easy method ,and i just added it up all to get the end result.And here it was an easy way of making yummilicious japanese inspired indianised gyozas with a filling which even my son finishes without much effort.
There are two recipes for the gyoza dough and the filling.I just buy the readymade gyoza covers and prepare the filling at home.
These are the ingredients for the filling
Cabbage-grated finely half cup
green onion-finely chopped half cup
carrot-grated or finely chopped 1 small
tofu -crumbled 1/4 cup
ginger garlic paste -1tsp
salt 1/2 tsp
sesame oil-1/2 tbsp
and not to forget
Shop bought Gyoza covers-20
grate cabbage ,finely chop onions ,carrots.crumble tofu
Heat a pan ,add 2 teaspoon sesame oil to it.add jeera .when it changes color add the cabbage onion s to it.
then add ginger galric and greenchilli.saute well .
add finely chopped carrots,green peas,crumbled tofu.
add little salt as soy sauce is added and pepper .soy sauce saute well .
till it becomes dry and soft.keep it to cool.
Now to make the gyoza:
Hold the gyoza cover in ur palm ,put a teaspoonful of filling iionto it.
Moisten half the circle with water,close the other end over it.make fringes with ur fingersas we do .make 8 gyozas same way.
Then the cooking part,its called MUSHIYAKI.(baking food in covered pan).
take a shallow frypan.drizzle it with sesame oil.heat it and place th egyozas neatly onit.
when it starts sizzling add water til the gyozas are half immersed.
turn the flame high and place a transparent lid to know the water is reduced.remove lid after two minutes and wait till all water evaporates.
remove the gyoza by inverting the pan over the plate.
serve it dippin sauce made of soy sauce and vinegar 1 tablespoon each.
You can try a variety of fillings .maybe skipping all the veggeis and sticking to cabbage and onion ,u can add prawns too.filling of ur choice.
Tuesday, January 22, 2008
Its been a long time since i posted any recipes now .As i am from karnataka and have a taste for akki roti its been a part of my breakfast back home.Amma makes a variety of curries to go withit,or else a variety of chutnies.i like the huchellu chutney the most of it.Well as i cud not get it here in japan,i make curries to go with it.One of the curries is here.capsicum has a different opinion from many people.I add it to most of my gravies coz i like it and its got the goodness of fibres with it.
capsicum -2 big(i used red bell pepper here)
mustard and jeera for seasoning both 1/4 sp
curry leaves-as much u like
green peas (fresh)-1/2 cup
haldi - apinch
olive oil-for sesoning
ginger garlic paste
garam masala -1/4 tsp
dhania powder-1/2 tsp
coconut fresh or frozen optional for garnishing
Heat oil in kadai,add the mustard jeera and curry leaves for seasoning.
add onion saute well.add a pinch of haldi .
add all the powders.saute again.
add ginger garlic paste.fry till raw smell fades.
chop capsicum into squares and add to the kadai.saute well .
add the fresh peas,cover and cook .check in between and add water if required.
add salt and cook for few more minutes.finally add coconut saute and turn the gas off.
serve hot with hot akki rotti.
Tuesday, January 08, 2008
DIPAVALI SPECIAL SNACKS OR MUNCHIES
Shevo(Om pudi),chakkuli(chakli), carrot halvo(carrot halva)
yellow chrysanthumums (shavnthe)from mother nature
I know its high time after dipavali ,christmas and new year.Thanks to my timing i am posting quite late ,but what matters to me most is that i post it rather than keeping it under covers.
so here i am posting some diapvali snacks that i made with all my than man dhan..
i really mean all the three ..i was damn tired once i finished making all this...iodex zindabad..exaggeratign right hmmmmmmmm.
rememberd amma making it in huge aluminum dabbi's .i remember me and my sister counting chaklis like 60 ..70..100 .with all my time and effort i cud make 45.Was all happy to share it with two very close indian friends" P "and "S" and a close japnese friend "M". my two friends liked it.my japnese friend was all happy to take home some for her two sons.
Thanks "P" for ur chakli press and all the cheers.