Imli ki Khaati Meethi Chutney

Imli ki Khaati meethi chutney is another dipping sauce; served with samosa, kachori and drizzled on dahi vada (dahi bhaale) and on chaat.

Preparation

Soak tamarind for ½ hr.

Grind soaked tamarind; after grinding strain the tamarind pulp

Take the pulp in wok, add a cup of water, jaggery, salt and black salt and bring it boil.

Once it starts boiling

Simmer the heat and boil till gets thick consistency.

Once it thicken to desired  consistency remove from heat and  keep aside to cool and the store in air tight container and store in fridge.

Note:

Adjust the taste by adding jaggery and salt.

Chicken Sausage &Veggies in Spinach Sauce

This is a perfect one pot meal; when you have a long day and want to have comforting meal or for a weekend when you want to spend less time in kitchen. So here is the recipe….

Preparation

Take spinach and tomato; and cook without closing led.

Once it is cooked peel the skin of tomato and grid both cooked spinach and tomato; keep aside

Heat olive oil add chopped garlic fry it; add chicken sausage chunks stir fry; add mixed vegetables sauté it

Add salt, pepper powder and chilli powder mix well

Close led and cook till vegetables are par cooked add spinach and tomato mixture; mix well and cook till it boils. Serve hot with any crusty bread.

Note:

Add corn-starch if you want thick sauce.

Add water if required.

Chicken sausage is an optional you can avoid it and continue with the recipe.

Crispy Pakodas

 The greatest teatime snack especially while it is raining outside is Pakodas. The pakodas can be of onion, potatoes or may be mirchi pakodas. Today i am using teasle ground for pakodas; you can use cauliflower or potatoes too.

(In the above picture I have displayed teasle gourd pakodas and cauliflower pakodas)

Preparation

Slice Teasle Gourd keep aside

Take all the ingredients listed under 1-6 in mixer and grind coarsely then add washed rice and grind to smooth paste take it in a bowl.

Add besan to rice mixture and mix well

Now take sliced Teasle Gourd and deep fry.

Serve crispy pakoda.

Note

Instead of Teasle Gourd you can use cauliflower and potatoes too

Sprinkle chat masala on pakoda just before serving....but i prefer without chat masala

Kakora ki Sabzi

HI! Today sharing a sabzi recipe and the sabzi is of Teasle gourd…….

Teasle Gourd or Akakarakaya (Telugu) or Kakora (Hindi) are the names of this vegetable in English, Telugu and Hindi respectively.  Teasel gourd is commonly known as spiny gourd; is an egg-shaped, yellow-ish green fruit, covered with a thick layer of soft spines.

                                          In Telugu it is also called as boda kakara and on the east coast of Andhra it is called aa-kakara-kaya. In Kannada it is called mada haagala kaayi, in Konkani, it is called phaagil/phagla. This is a rare seasonal vegetable Kantola called in Hindi, paagila in Konkani, and mada hagalakai or kadhu hagalakai in Kannada.

Prepartion

Heat oil add chopped teasel gourd toss it

Add crushed garlic flakes and green chillies toss it well; add finely chopped onion mix well close led and cook for a while.

Add finely chopped tomatoes mix well

Add salt, chilli powder and turmeric powder mix well so that all spices get mixed well and teasel gets cooked in masala.

Garnish with coriander leaves.

Serve with  hot roti.

Creamy Sandwich

Today I am sharing my all-time favourite   recipe Creamy Sandwich.

                                       In this recipe I have used brown bread ; you can use any bread. I have shown how make this sandwich using toaster and tawa…..So friends those who don’t have toaster can try the recipe on tawa  (which is easily available in all kitchen)

Preparation

Heat Olive oil add finely chopped mushroom sauté it ,add finely chopped spinach and sweet corn kernels sauté it add crushed pepper and salt and cook till kernels are soft ;keep aside to get cool

Add mayonnaise mix and keep aside. This is your sandwich spread

Spread butter on one side of bread slices then spread spinach mixture on one side of bread cover the bread with another slice of bread as shown in the above picture

Spread butter on outside of bread and toast on toaster

Toast the bread on tawa until golden brown on both sides and serve hot

(I personally like tawa toasted sandwich………….)

Note:

I had few mushroom in my fridge so I have used…….. You can avoid mushroom and continue the recipe.

Mango Rasayana

Mango Rasayana is the most popular and easiest Mangalorean dish. Some like rasayana with poori, some with neer dosa and some like to have chilled as payasam. My hubby who spent his childhood in Pune like mango rasayana with poori….and my little one is a carbon copy of his appa, but I like chilled rasayana after dinner or lunch as a payasam; so how can I forget to prepare mango rasayana in mango season. The recipe may differ from person to person; this is how my mom uses to prepare …..So here is the recipe

Preparation

Take the pulp of mango in a bowl add jageery powder and cardamom powder mix well keep aside

To the pulp add coconut milk and mix well; keep in fridge to chill

Serve with Poori or as a payasam in bowl.

Note:

Coconut milk: - Take fresh grated coconut in mixer and a glass of water run mixer; now strain coconut mixture and you will get thick coconut milk

Add jaggery as per your family taste; make sure if the mangoes are sweet then add less jaggery.

Take the pulp of mango with your hand; don’t run in mixer.

Chicken Curry

Today I am going to share a simple and easy  chicken curry recipe;though there are endless variations in preparing chicken recipes;this one is an easy to prepare recipe without any masala grinding and can be served with roti, pulavo,and steamed rice.

Preparation

Marinate chicken in chilli powder, turmeric, salt and ½ tsp. ginger garlic paste; till you prepare the rest of the things like chopping and cutting of other ingredients.

Heat oil add finely chopped onion saute and add  remaining ginger garlic paste fry till raw smell goes add green chillies chopped and coriander leaves chopped fry for a while.

Add marinated chicken and mix well

Add red chilly powder ,Coriander powder,cumin powder,garam masala  and salt mix well; so that all masala powder  coats well.

Add chopped tomatoes mix well close lid and cook until tomatoes are cooked

Once tomatoes are cooked you will get a thick gravy (as shown in the picture)

Add one glass of water if you need more gravy and bring it to boil  and cook till chicken is cooked

Once chicken is cooked and leaves oil add chopped coriander and a spoon of butter close the lid  and switch off the stove.Serve chicken curry with roti and rice.

Masala Buttermilk

A glass of buttermilk is always refreshing drink, helps to improve digestion and a glass of buttermilk every day is good for health; these are the healthy benefits of buttermilk………. Buttermilk is also a summer refreshing drink 

Preparation of Masala

Clean Mint and coriander leaves well

Take all masala ingredients and grind to paste and store in a jar

Preparation of Masala Buttermilk

Take curds in vessel add salt, 1/4 sp Masala add a cup of water

Add black salt and blend it with hand blender add another 2- 3 cups of water; masala buttermilk is ready to serve.

Note :

• ·          If you like thick buttermilk; add less water
• ·         Mostly buttermilk should be watery consistency
• ·         Add masala more if you like spicy
• ·         Masala can be stored in fridge for a week.