Shingada Flour Biscuits : Cookies for Vrat or Fasting

Cookies are best deal indulge your food carvings. Made from Shingada flour(waterchestnut Flour). 

Time:25 Minutes

Serve: 3 dozen
Ingredients:
2 cup Shingada flour(You can find it in Indian grocery store)
1 cup unsalted butter (softened)
3/4 cup sugar( Can increase in quantity for more sweetness)
dash of salt
1 tsp baking soda
1/2 cup almonds (chopped) (optional)

Method:
1. Beat unsalted butter, sugars until light and fluffy.

2.Add Shingada flour, baking soda,almonds and salt, mix well.

3. Drop by teaspoonful onto greased cookie sheet.

4. Bake at 350 degrees F (175 degrees C) for 10-12 minutes.

5. Don't over bake.

6. Dip one side of cookie in melted chocolate. This step is optional. If going to had for fast then skip this step.

Note:
1. Can Shingada flour replace regular all purpose flour or whole wheat flour.

Zhanzhanit Kolhapuri Thecha

Zhanzhanit means extra spicy in Marathi. This word is an exclusively used for

chili preparations.Thecha is a chutney prepared from green chillies and garlic for which this adjective suits perfectly!

Thecha word means basically a process of of pounding ingredients to make chutney. There are many different types of chilies worldwide. Chilies used for this Thecha should be medium spicy in taste and in shape should be slightly bigger and long than normal green chilies, you will get from the image bellow. While serving add a bit of oil as this reduces spiciness a bit and it will taste heavenly.

Serve: 4-5

Time: 15 minutes

Ingredients:

2-3 Green long chillies
5-6 cloves of Garlic
1 medium Onions(chopped in cubes)
2 tbsp coriander finely chopped

1 tsp cumin seeds
Salt
Oil

Method:

1) Remove the heads of chillies.
2) In a skillet, take 1/2 tsp Oil, on medium low flame and add cumin seeds, chillies, chopped onions and garlic to it
3) Roast them uniformly on all sides till you see brown black spots over them
4) When done, pound these along with coriander and salt as required using a mortar pestle (blender will do, but mortar pestle works best)
5) Add a bit of oil while serving(this will reduce the spiciness a bit).
6) Serve with bhakris!

Perfect Guacamole!

Serves 2-4.
Time: 5 Minutes

Ingredients:

1 ripe hass avocado
1-2 Tbsp fresh cilantro leaves (finely chopped) 
1 small chili/jalapeno pepper (finely chopped) (as per taste)
1 Tbsp lime juice (juice of half lemon)
1 tomato(finely chopped)
1 onion (finely chopped)
salt to taste

Method:
1.Cut the avocado in half lengthwise around the seed. Remove seed. Scoop the flesh into a mixing bowl.

2. Using a fork, mash the avocado. Add the chopped onion, cilantro, chile pepper, lime or lemon juice, salt. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. 

3. Place the mixture in a food processor or blender, and pulse to the desired consistency. If you like coarse texture then just mix well using fork.

4. Serve with chips, tortillas.

Note:
1. Choose avocados with unblemished skin.Pick up an avocado and make sure it feels heavy.Press on the avocado, making sure it is soft enough to yield under your finger but not soft enough to leave a mark.Make sure a Florida avocado is green with a yellow tone. A Hass avocado from California should be purplish black.

2. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

3. Before storing leftover guacamole, cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate.

Healthy Pav Bhaji - Kids Specials

Serve: 4-5 people

Time: 20 Minutes

Ingredients:

3 cups boiled peeled grated potatoes

2 cup green peas(boiled)

1 1/2 cup chopped tomatoes

1/2 cup finely chopped green peppers

1/2 cup chopped onions

butter 
lemon juice
finely chopped onion and finely chopped fresh cilantro to taste

12 whole wheat dinner Rolls/Pav(Instead of white ones made from all purpose flour)***
1 cup water

For tempering:
3 tbsp oil
1 tsp cumin seeds

2 tsp ginger garlic paste

1 tsp Red chili powder (as per your choice)

1/2 tsp turmeric powder

1 tsp garam masala

3 tbsp pav bhaji masala

salt to taste

Method:

1. Heat the oil in a pressure cooker over medium heat.

2. Saute ginger garlic paste for 30 seconds. Add onions, saute for about minute. Add tomatoes, cook until pasty.

3. Add turmeric powder, garam masala, red chili powder, pav bhaji masala, salt and pinch of red edible color(we have not used). 

4. Add grated potatoes, peas, green pepper and water. Mix well.

5. Pressure Cook for 3 whistles. Let the steam go by itself.

6. In deep flat  pan pour all cooked vegetables from pressure cooker and smash using pav bhaji smasher. Taste it for additional salt or pav bhaji masala.

7. Toast the dinner rolls, and spread with butter.

8. Serve garnished with chopped onion, lemon wedges and cilantro.

Red Bell Pepper Chutney

First time I tasted this chutney at my friends house on the occasion of Laxmi vrat puja, Auntie made chutney so delicious. I was so eager to try it out.This is quick and easy to make and can be served as dip with tortillas, chutney for chapatis, dosa, idly, rice and spread for bread as you like.

Last weekend, we invited our(Raj's) friends for Lunch. For a lovely couple like this, with whom I and my husband really love to spend our time, I had to take utmost care in preparing the food to their likes. So whats the menu. So many dishes are lingering in my mind. Finally I decided on the menu. Starting with Tortillas and Red Bell pepper chutney,Chicken tikkas( Will soon post for this) and then Kolhapuri chicken curry, Kolhapuri pandhara Rassa, Fish Fry, Chapaties and Jeera Rice. Lastly Gajar Halwa sweet dish for sweet couples:-).

Good music, engrossing chit chats and the warmth of friends is the quintessential core of perfect entertaining on a superb weekend.I was glad that they enjoyed each of the dishes.

Ingredients:

2 big red bell peppers
1 medium sized onion
3-4 dried red chillies
2 garlic cloves
3-4 tsp roasted peanuts
Small Lime sized tamarind soaked in warm water for 10 minutes
1 tsp of powdered jaggery
salt to taste

Method:

1. Cut to big chunks bell pepper onion chilies garlic cloves

2. Heat about 1 to 2 tablespoons of peanut oil in a skillet.

3. Add and roast the cut vegetables and dried red chillies on high heat. The vegetables should be very well browned and soft. Remove them from heat and allow to cool.

4. Blend roasted vegetables, Tamarind, along with the water it soaked in,roasted peanuts, jaggery and salt to fine paste.

5. Serve with your favorite breakfast/lunch/supper items.

Kolhapuri Pandhara Rassa(Chicken/Mutton Broth with Coconut Milk and Spices)

What is Kolhapuri Padhara rassa? It is famous dish from Kolhapur, Kolhapur is actually a city from Maharashtra state of India. Padhara rassa is like a 'soup' made up from chicken/mutton broth and coconut milk with addition of onion cashew paste and some spices. 

Kolhapur is a foodie paradise. Kolhapuri food is world famous for its taste and traditional Delicacies. 

Here I am giving one of special kolhapur recipe "Padhara Rassa". 

Making Padhara rassa is 4 step process. 

1. Preparing Chicken/mutton broth - taking broth from cooked chicken or mutton(goat/lamb)
2. Preparing Coconut milk - preparing coconut milk from fresh coconut(frozen with work)
3. Preparing Masala paste - simply grinding sauteed onion and few spices
4. Making Pandhara rassa - Bringing to boil all broth, coconut milk, masala paste and some more spices. 

Thats it. Enjoy~!!

Time:20 minutes (excluding time required for making coconut milk)

Serve: 5-6 people

Ingredients:

1/2 Kg(1 lb) mutton(lamb/goat meat) / chicken ( I used chicken)

2 cups whole fresh coconut(grated)(or ready made coconut milk)
2 green chilies(chopped)
2-3 tbsp coriander leaves(finely chopped) to garnish

1 tsp oil

1 tsp sugar to taste
Salt to taste 

:: Masala Paste::

1 medium onion(chopped)

5-8 cashew nuts

2 tbsp poppy seeds

2 tbsp white sesame seeds

::Spices::
7-8 black pepper(crushed)

3 1″ inch cinnamon stick

4-5 cloves
1 star anise
2 green cardamon

Method:

1. Soak cashew nuts, sesame seeds and poppy seeds in warm water for 1 hr or more.

2. Heat oil in deep pot, saute onion till translucent.(see note 1) Keep aside to cool.

3. In same pot, add 7-8 cups water, chicken/mutton pieces and salt . Cook on high flame till chicken/mutton is cooked. Or Pressure cook for 3 whistle until cooked.(see note 3)

4. Meanwhile, grind grated fresh coconut to fine paste add little water as required. Take out coconut milk by putting grated coconut paste into a thin muslin cloth (to strain), strain to take out all milk from coconut. (see note 3)

5. Grind soaked cashew nuts, onions, sesame seed and poppy seeds to a smooth paste.

6. Take out about 4-5 cups chicken/mutton broth from cooked chicken/mutton. 

7. Heat another deep pot on medium heat, add chicken broth, coconut milk, onion cashew paste and spices like crushed black pepper, star anise, cardamon, cloves, cinnamon stick and 2 green chilies.

8. Season with salt and sugar. Bring it to boil. Garnish with chopped coriander leaves.(see note 4)

9. Serve hot with fiery Kolhapuri tamda rassa, mutton/chicken gravy, roti, and variety of rice.

Note:

1. Onion color should remain whitish. Do not cook till golden brown.

2. You can prepare stock/broth before hand or can use ready made chicken or mutton stock/broth. I recommend freshly made stock/broth.

3. Making coconut milk from coconut is time consuming process so do it before hand. You can take out coconut milk one day before is good, just refrigerator it or use ready made coconut milk.

4. Bring to boil only once to avoid curdling.

5. Consistency of this curry like a broth or soup.

RasMalai .. Wedding Anniversary Special..!

Its human tendency to offer sweet surprise for their loved ones on any special day. And it would be always best if surprise to fulfill food carving. So, I was wondering what to cook something special for our special day. And the thought came in my mind, Raj always loved RasMalai.. and Making one is good surprise for him. This was first attempt and m bit scared but it was a real hit in my family.

Ras Malai is dumplings made from cottage or ricotta cheese soaked in sweetened, thickened milk delicately flavored with cardamom. Serve it chilled and garnished with slivers of dry fruits. Here is the recipe, you all also give it a try for making your loved ones happy. It feels great when you see smiling faces of your loved ones.

Ingredients:

I have used 1 Gal(3.78 L) whole milk Half for Ras and remaining half for Dumpling.

For Ras:

0.5 Gal(1.89L) whole milk( approximately)

1/2 Cup sugar (as per taste)

a pinch of saffron

1tsp cardamom powder

1/2 cup thinly sliced almonds or pistachios

For Dumplings:

0.5 Gal(1.89L) whole milk( approximately)

1-2 tsp of vinegar mixed with water/milk.

3-4 cups of ice cubes

For Sugar water:

1 Cup sugar

5 Cups Water

1tsp cardamom powder

Method:
For Ras:
1. In non-stick pan boil half of the milk until 75% of the original volume.

2. keep stirring in between to avoid any burn at bottom. while ras become ready you can go and make dumplings.

3. As Ras is 50% of the original volume turn off the heat, add 1/2 Cup sugar cardamom powder, mix well. Keep aside.

For Dumplings:
1. While Ras is become ready make dumplings for that in deep vessel boil remaining milk.

2. Once milk came to boil, curdle the milk. For that slowly add vinegar water mixture and keep stirring. (you can use lime juice instead of vinegar ) Curdled white portion is called paneer.

3. Once paneer is separate from water. Turn off the heat and add ice cubes to stop further curdling. Drain it in muslin cloth. Hang it for least 20 minutes or more so that all excess water will go. Drain the excess water by pressing gently the cloth there must not be water remaining. Meantime keep in mind to stir boiling milk for kept for Ras. Once its done turn off the heat. keep aside.

4. Cover another clean cloth/towel around hung paneer muslin cloth. Rub by hand over towel covered paneer. It removes additional water and become soft dough.

5. In another deep vessel boil 0.5 cup sugar 3 cups water mixture. Add Cardamom powder to it.

6. Make slight smaller size balls than walnut and slightly flatten in center.

7. Once all balls are ready and sugar water mixture came to intense boil add all bolls and let it boil for another 7-8 minutes on high flame. In this Process this dumpling increase its size about double.

8. After 7-8 minutes slowly take dumpings along with some sugar water mixture in bowl and let it cool for some time.

9. Now take dumplings one by one and remove excess water by keeping in between two palms gently. Add squzeed dumplings to Ras. Garnish with dry fruits and saffron.

10.Refrigerate it. Serve it chill.

Note:

1. To curdle the milk vinegar is recomended but lime juice can be used.

2. Ice cubes used to stop curdling help to make soft paneer otherwise it paneer will become hard later on. If you dont have ice cubes in hand then drain the paneer in muslin cloth and Hold it covered with cloth in the cold running water.

3. Keep in mind, add all balls at once to intense boiling sugar - water mixture otherwise ball will break into pieces.