Curd Rice With Pickles |
Tomato Pickl;e
Nartangai
Paneer Chingari |
Chopped paneer - 1/2 cup
Milk - 1 cup
( Grind 1/2 cup paneer with 1 cup milk to a fine paste, keep it aside)
Salt to taste
Turmeric powder -1.4 tsp
Pepper powder - 1/2 tsp
Coriander powder - 3/4 tsp
Garam masala - 1/4 tsp
Kastoori methi - 1/2 tsp
Oil - 1 tbsp
Jeera - 1 tsp
Chopped onion - a handful
Chopped spring onions - a handful
Chopped green chillies - 4
Chopped ginger and garlic - 1 tsp each
Chopped coriander leaves - 1 tbsp
Heat oil in a wide pan temper it with jeera.
Add the onion, green chilies, ginger, garlic, coriander leaves, kastoori methi and spring onions sauté till colour changes. Slightly mash the mixture using a potato masher.
Lower the flame and add the kitchen king masala, salt, pepper powder and coriander powder mix well. Pour some water and cook till raw smell has disappeared , pour the paneer mixture and little water , cook till the gravy is thick.
Lastly add some garam masala, sugar and pepper powder mix and switch off the stove. Transfer the mixture into a plate.
Paneer cut into infer size - 15 pieces
Butter - 1 tbsp
Oil - 1 tbsp
Salt to taste
Pepper powder - 1/4 tsp
Sesame seeds - 1 tsp
Chopped dry red chilies - 3
Kashmiri red chilly powder - 1 tsp
Kastoori methi - a generous pinch
Chingari Paneer |
Heat oil and butter in a tawa add the red chillies and sesame seeds fry till they splutter.
Add the paneer fingers, salt, pepper powder, kashmiri red chilly powder and kastoori methi gently saute till well combined. Do not over fry as paneer till harden. Switch off the stove.
Gently remove the fried paneer mixture and place it on top of the prepared gravy.
Garnish with chopped onions and coriander leaves.
Serve them with roti or rice.
Thanks for visiting !
Gur Ka Sharbat |
Grated jaggery - 1/4 cup
Black salt - 1/2 tsp
Ginger powder - 1/2 tsp
Fennel seeds - 1/2 tsp
Black pepper powder - 1/2 tsp
Mint leaves - 8
Cardamom - 2
Soaked sabja / basil seeds - 1 tsp
Medium size lemon - 1/2
Water 2 cups or as needed
Ice cubes few
Take a mixi jar add all the above ingredients except sabja seeds. lemon juice, ice cubes and water, crush them to a coarse mixture.
Pour water and blend well, filtering is optional. Mix the sabja seeds, lemon juice add ice cubes, pour into a glass and serve cold.
Thanks for visiting !
Steam the raw plantain with the skin till cooked.
Cool and peel the skin, grate the raw banana finely & put it in a bowl.
Now add the oil, salt ,curry leaves and the ground powder to the grated raw plantain & mix till well combined.
Serve it as a side dish for rice.
Thanks for visiting !
Maddur Vada |
Rice flour-1 cup
Fine white rawa / sooji -1/2 cup
Maida-1/4 cup
Hot oil -3 tsp
Chopped ginger -1/2tsp
Chopped green chillies-3
Chopped onion -1/4
Chopped curry & coriander leaves -1tbsp
Jeera-1tsp
Salt to taste
Hing -1/8tsp
Oil -to deep fry
Add all above ingredients in a bowl pour the hot oil and mix till looks like bread crumbs.
Pour water little by little and form a stiff dough. Divide the dough into small balls.
Wet your fingers with water and press each ball on a plastic sheet to a semi thick disc.
Deep fry these in medium flame till crisp & golden brown on all sides.
Remove on a kitchen towel & serve hot as a tea time snack
Thanks for visiting !
Coriander seeds / Dhania - 1 cup
Dry red chilies - 1/2 cup
Channa dal - 1/4 cup
Black urad dal with skin - 1/4 cup
Sona masoori rice - 1/4 cup
Methi seeds - 2 tsp
Turmeric powder - 1 tbsp
Dry roast each item separately till colour changes, do not over fry and burn them. Do not fry turmeric powder. Cool the ingredients completely.
Dry grind to a fine smooth powder and store it in a clean jar.
This kulambu podi is used for all Sourashtra kulambu recipes.
Recipe for Sourashtra Poondhu Kulambu click HERE
Thanks for visiting !
Sourashtra Poondu Kulambu |
Sesame oil - 3 tbsp
Whole black pepper - 1 & 1/2 tsp
Jeera - 1/2 tsp
Mustard - 1/2 tsp
Curry leaves few
Tamarind - a small gooseberry size
( Soak it in hot water and extract the juice, pour some water and dilute)
Sliced garlic - 10
Salt to taste
Sourashtra kulambhu podi - 2 tsp ( heaped)
Mix the kulambu powder and salt into the tamarind juice and keep aside.
Heat oil and temper with above ingredients, add the garlic and fry till light brown.
Now pour the tamarind mixture and in low flame cook till oil separates and raw smell has disappeared.
This kulambu will thicken fast so add more water when diluting the tamarind juice.
Switch off the stove mix it with hot rice and enjoy!
Thanks for visiting !
Sahlab |
Whole milk - 1 & 1/4 cup
Corn flour - 1 tbsp
Sugar - 2 tsp
( or add according to your taste)
Cinnamon powder - less than 1/8 tsp
Rose essence - 1 or 2 drops
Desiccated coconut - as needed to sprinkle on top
Chopped pistachios as needed to sprinkle on top
Sahlab |
Dissolve corn flour in 1/4 cup of cold milk.
Boil 1 cup of milk and sugar together reduce flame and add the diluted corn flour and in low flame cook till thick , creamy and raw smell has disappeared.
Switch off the flame and add the rose essence and cinnamon powder, mix till well combined.
Pour it into a glass or bowl and sprinkle desiccated coconut and pistachio on top and serve hot, warm or cold.
An easy and quick winter drink/ pudding.
Do not add too much rose essence and cinnamon powder they will overpower the taste of the drink.
Thanks for visiting !
Lauki Halwa |
Bottle gourd /Lauki grated - 2 cups
( Peel the lauki grated it leaving the soft portion inside and the seeds)
Milk - 1 cup
Ghee - 2 tbsp
Sugar - 1/4 cup
( or add according to your taste)
Khoya/Mava crumbled - 1/4 cup
Cardamom powder - 1/2 tsp
Saffron strings few
Chopped pistachio and almonds together - 1 tbsp
Heat 1 tbsp ghee and fry the lauki till raw smell has disappeared completely.
Pour the milk and cook the lauki till soft.
Add the crumbled khoya and cook till its thick add the sugar and remaining ghee and mix well.
Cook till the halwa leaves the sides of the pan, switch off the stove.
Add the nuts, saffron and cardamom powder, mix and serve them hot or warm.
Thanks for visiting !
Chicken drumsticks -12
Ginger & garlic paste -2tsp
Tandoori masala -1tsp
(or any garam masala powder)
Red chilly powder -1/2tsp
Salt to taste
Roasted jeera/cumin powder -1tsp
Kastoori methi -1tsp
Lime juice-1tsp
Curd-1tbsp
Yellow food colour-a pinch
Oil - 1 tsp
Butter to apply on top of the chicken
Mix all above ingredients together in a bowl, prick the chicken with a fork on all sides for the masala to get into the chicken pieces & apply the masala evenly to the chicken pieces,
Cover and keep it over night in fridge or for at least 3hrs.Place it on a baking tray & broil it at 375 deg.for 10 minutes or till cooked.
Apply little butter on both sides & broil it again till brown on top.
Serve it with onions & lemon wedges, sprinkle some chat masala on top just before serving.
Thanks for visiting !