My Passion For Cooking!!

Try Out My New Recipe 'Gooseberry Jam/Amla Jam!!!

I start this Blog with a Sincere Prayer and Humble Salutations to my Sadguru Sri Shirdi Sai.This Blog is all about sharing my 'Cooking Ventures' I assure all my friends that the recipe's I post here are Simple,Delicious,Tested,okayed and worth giving a shot...Keep Visiting...and Keep Trying Them Out!!!


'Cooking' is one of my all time Favorite Hobbies!!!

In My Opinion Hobbies are something which are practiced for interest and enjoyment,rather than financial reward..

I always believe that 'Cooking' is an art which can be Achieved or Mastered by mere practice.The perfect blending of the Ingredients, Flavor and Timing results in an 'Idyllic Dish'.

This is one such field where there is always a scope for Improvement,Creativity and Individuality...

I owe my sincere Gratitude to My Husband, Mother and Mother-in-law, who are constantly helping me in Perfecting the recipe's and Tweaking them to make them 'Just Right'....This is my First Toddler Step In the 'Giant Culinary World'...

Gooseberry Jam

Many Nights ago the Magnificent dark,night sky Compelled me to Gaze at the White Radiant Moon which was Blazing with the Divine Aura.. Moon the Ultimate Resplendent Beauty which became the spotlight for personifying the most charming piece of work.... This made me Admire and Worship the Creator for his Artistry....
In order to the Gratify the Nature I believe each one of us  should take a moment in viewing this spectacular phenomenon which is  just a glance away..
But lately we are kind of  taking a Detour from the nature and its products.The aftermath of this is showing its ill-effects on our health...

It is interesting to know that Nature provides us with all the necessary requirements to keep our body fit and healthy in the form of 'Fruits and Vegetables',which are power packed with all the essential nutrients...

Amla Jam(Nellikayi Jam)

My today's post is  dedicated to my Father-in-law..Both my In-laws are Great Cooks. My father-in-law holds the Honor of being the  'Master Chef'.... Reason being Simple and Straight,he has an Ability to 'visualize'  the flavor combinations and can also Anticipate the Outcome of the dish..If  I let my father-in-law in the kitchen then I am sure he will come out with a New Recipe with the Flavors Perfectly Infused...Amla Jam is one of his Best Recipes.... Thanks Mava for the Wonderful Recipe.....

Before posting this recipe I did a lot research on the Health benefits of Amla...One very Important and Interesting thing I found was that the Vitamin 'C ' present in the amla is of Heat Stable Form hence it doesn't get lost during the processing....This is one of the main reasons it is an essential ingredient in the preparation of the very popular Ayurvedic  Medicine  Chyavanaprasha......

Ingredients:
1)1 cup freshly grated Amla along with the skin (Indian Gooseberry)
2)3/4th cup sugar(Jaggery)
3)Pinch of cardamom and salt

Method:
1)Pressure cook the grated Amla using little water(for about 2 whistles)
2)Make a Sugar Syrup,the consistency of the syrup should be of one thread.
3)Saute the cooked Amla for about a minute or two(to remove the water content)
4)Add the sauteed Amla(already grated and cooked) to the sugar syrup and mix continuously until you get a Jam like Consistency.
5)Add freshly powdered cardamom and a pinch of salt(salt helps in balancing the flavors and also as a preservative)
6)Cut the flame to off,store it in an air tight container(Preferably refrigerate for the longevity)

Amla Jam is ready,enjoy with the varieties of foods like Dosa,Roti,Rotti,Chapathi or Phulka....

Health Benifits of Amla or Indian GooseBerry:

Amla or Nellikayi is a potent gift of Mother Nature to a Mankind.Enough has been said and written about it..The benefits are so much that it is advisable to include this small wonder in the daily diet.
1)High in vitamin C,helpful in many skin diseases,it promotes glow on skin and also delays wrinkles and loosining of skin.
2)Good food absorption,helps in getting a better eye sight,regulates blood sugar,increases hemoglobin and so on.......

Kulfi or Qulfi

Each One of us crawl through the week to keep alive the spirit of Joy and Happiness which the weekends Bring...These Weekend Jubilation's are something which Facilitates us through our Frantic week...No Celebration is ever Complete without some Delicious Food,if it is accompanied with mouthwatering dessert then its a 'cherry on the cake'....

Pista Kesar and Badam Kulfi

Kulfi is a well known Indian frozen dairy dessert,it is similar to Ice cream in  appearance and taste but  is denser and creamier.....It comes in Enormous flavors but Pistachio and Badam are the most traditional and yearned Flavors..

My maiden attempt to make these Heavenly delicious Recipe was a big hit because of Premascookbook.com...Prema is a fellow blogger who has created an wonderful space with many Lip-smacking recipes....
(Recipe source:
http://www.premascook.com/2013/02/matka-kulfi-qulfi-recipe-kulfi-ice.html)

Though the traditional recipes demands for Heavy Cream and Condensed milk this recipe Happens to be my Favorite because of its Lightness...
My Husband who was little Hesitant in tasting this kulfi initially ,after he took his first  bite,in a blink of an eye the whole kulfi made its way to his stomach:))

Ingredients:
1)2 1/2 cup milk
2)3 to 4 Tsp sugar(tune according to your taste)
3)3 to 4 cardamom pods
4)10 to 12 pistachio and Badam(keep few of them aside for grinding)
5)few strands of Kesar
6)2 slices of white Bread(separate the sides)
7)1/2 tsp corn starch
8)Kulfi moulds 

Method:
1)Boil 2 cups of milk in a heavy bottom pan on a medium heat
2)Blend 1/2 cup mik,corn starch,cardamom,bread slices and an handful of Badam and Pista into a coarse paste
3)Add sugar,blended paste,few peices of badam and Pista to the boiling milk and stir continuously
4)It starts to get thicker and thicker beacuse of the corn starch...Switch of the flame and allow it cool..
5)Pour this into a kulfi mold  or any desired shape molds and refrigerate for at least 6 to 8 hours... 

Pista Kesar and Badam Kulfi is ready to serve.

Bhindi Fry

At Dusk, little over two months ago when I was sitting beside the window of my balcony with a cup of tea,while I was about to take my next sip heard a brief shout of a familiar vegetable by a street vendor at the far end of the road... A big overdose of my ego convinced me that it was Okra or Ladies Finger  which I heard.... I rambled across the street to grab the Vegetable by  Making an guesstimate of all the delicious recipes I could prepare out of it... I could not trace the man I was searching for and came home with a heavy heart and saw my Husband standing at the door with a  carry bag...My joy knew no bounds when I saw Okra's peeking through the bag and smiling at me....  

Among many relishing recipes I decided to prepare 'Bhindi fry' or 'Okra fry'...

Okra is probably one of the widely loved vegetable,along with many nutritional benefits it also bestows many medicinal values...

Bhindi Fry (Okra Fry)is an easy to make tasty dish.The crispiness and the perfect seasoning makes it as one of the Idyllic Side dishes...   

Ingredients:
1)8 to 10 okra/bhindi/ladies finger
2)2 Tbsp Besan/Chickpeas Flour
3)pinch of Turmeric powder
4)Pinch of Asafoetida/Hing
5)1 tsp Red chilly powder
6)1 tsp Garam masala
7)2 to 3 Tbsp vegetable oil or any cooking oil
8)salt as per the taste

Method:
1)Wash, wipe and slit the ladies finger into length wise 
2)Mix all the dry ingredients and add 2 to 3 spoons of water make a thick paste
3)Stuff all the okra's with this masala paste 
4)Keep small frying pan on heat and add oil.
5)when the oil is warm enough add the stuffed okra's and shallow fry until both sides turns crisp...

Crispy Okra or Bhindi Fry is ready,serve hot as a side dish...   

Egg Less Chocolate Brownie

A Year was ceased in laughter and Fun....Few Hopes Bloomed and Few Dreams came true.....Some Crawling and Chasing....Running and Falling.....Whispering and Shouting...Since my little one has arrived my cooking ledger may not have Cataloged many mouth watering and lip-smacking recipes but the little one has surely Imprinted our lives with Enormous Love and Affection.... 
It only Feels Great when You realize,Every day a Tiny Heart Beats Just for you...... 

 Here I take a Moment to Wish all my Dear Bloggers A Very Happy And a Prosperous New Year!!!!!Now lets Focus on my Today's recipe.... 

                   Egg Less Chocolate Brownie

 A Brownie is a Dessert consisting of Nuts,coco powder and Butter...Its a flat cake or bar whose texture is in between a cake and a cookie...There are enormous ways to prepare this recipe...My recipe is very simple and demands a very few ingredients which are easily available in our pantry...This Delicious and Droolworthy recipe was Endowed to me by my cousin Meera.....My Heartfelt Thanks To Her...... 

 Ingredients:
1)1 cup Maida or All purpose flour
2)1 cup sugar
3)1/4th cup coco powder
4)3/4 Milk powder
5)1 cup Milk
6)1 tsp vanilla Essence
7)1 cup Nuts(According to one's preference)
8)1 tsp Baking Powder
9)2 pinch soda
10)1 to 2 Tbsp Butter

Method:
1)Mix all the dry ingredients one after the other and give a nice whisk(make sure there are no lumps)
2)Add milk,whisk gently until it forms like a Idli batter.
3)Add butter,vanilla essence and give a final whisk.
4)Grease any microwave safe bowl and heat the mixture for about 5 minutes (Time may vary)..Keep checking in the middle.
5)Insert a fork and if it comes out clean then the brownie is ready.
6)Cut it into desired shape once it gets cooled..

chocolate Brownie is ready,Enjoy with chocolate syrup and a piping hot coffee...

Mango Halwa

Once a Very Long Time Ago,On One Scorching Summer day, When the Days are Longer and the Nights are shorter I fell in love With the 'King.................Of Fruits'!!!
I thought it was just a Fling which would vanish in the wink of an Eye,but My desire Grew deeper when I saw those Exotic Fruits Rolled into the Market with Variant Colors, sizes and Tastes.....

Yes It is the 'Mangoes' which is in full swing right now and Waiting to be Allured with Bright Yellow color with a Tinge of orange and Green...Starting with the Salads to the Curries these Fruits can be Savored  with anything Under the Sun ...

My Today's Pick is Mango Halwa or Mango Burfi

Ingredients:
1)1 cup wheat flour
2)Pulp of two ripe mangoes
3)5 to 6 Tbsp sugar(depending upon the sweetness required)
4)4 to Tbsp  Ghee or vegetable oil
5)Pinch of Cardamom
6)Roasted cashews
7)1 cup milk or water(or enough liquid to form a batter like mixture)

Method:
1)Roast the wheat flour until an aroma oozes and the flour turns to light brown color, using 2 Tbsp ghee.
2)Add a cup of milk or water and mix the wheat flour to form a batter like mixture without lumps.
3)Take a kadai,add wheat flour batter,sugar,mango pulp and stir continuously until all the mixture comes together..
4)Add cardamom powder and ghee and keep stirring until all the water evaporates and forms a dough like mixture..Halwa is done when ghee starts leaving the kadai.Cut the flame to off
5)Spread it on a greased  plate and cut into desired shape when it comes to room temperature..

Mango Halwa or Mango Burfi is Ready to serve.

Tip:
1)Mango pulp can be replaced with pineapple,sapota or papaya...It gives a very splendid taste according to the individual fruits flavor...

Chiroti Rava/Sajjige/ Semolina Rotti

 An Exquisite Euphony of Melodious Song Wafted Through the  Wind and Wrapped my Ears, the Soft Twitter of a Bird seemed so Musical and  felt  like the Rain Drops danced Rhythmically to the tune..The leaves and the  Branches Banged with each other in order to  create a Musical Ambiance.... In This  Elated and Excited Atmosphere,I got carried away and kept my Mind Afloat in a Magical Music World  ,came to my senses only when my husband said " I am Running late,Is Breakfast Ready"??


I wanted something which gets done in a Winking Time and Tastes like an Idyllic Dish...The recipe which came to my Rescue was 'Rava Roti or Sooji Roti' -The one which I watched in one of the Cookery Shows......


Rava/Semolina/Sajjige Rotti

Ingredients:
1)1 Cup  Semolina/chiroti Rava/Fine Rava 
2) 3/4th cup water
3)salt to taste


Method:
1)Take a pan,add semolina and dry roast for about 1 minute.

2)Add water and stir until lump like mixture forms(takes 1 minute)

3)Take the mixture in a vessel knead well and form a dough (like a chapathi/roti dough) using little water.The mixture should be made into dough immediately before its gets cooled.

                                        4)Make  small balls and roll them like a chapathi 

5)Keep Roti tava on a meduim heat, with a small piece of cloth(or paper towel) dab on either side and bake them   (no oil is required)

6)It should Puff like a Phulka or chapathi..Cut the flame when all the Rotti's are done.....Serve hot with any of your favorite sabji...

Chiroti Rava/Sajjige/Semolina Roti is Ready..

Badnekay Ennegayi makes an  Ideal side dish for this roti...


Refer my Badnekayi Ennegayi  Palya (Stuffed Brinjal) recipe here:
http://www.myvegdishes.com/2009/12/stuffed-brinjalegg-plantennegayi-palya.html

Menasina Saaru

On One Gloomy day,  when the  drops of the Rain kisses and the smell of the Mud  gives such Pleasure and Brings so much joy to the Soul,Our Car wafted through the Wind in search of the Golden Sunshine which was Hiding behind the Vast Dark Clouds and seemed as if the Sun has gone on a vacation.....

Looking Out through the Rain Smeared Window sensing the Chill-wave I Thought It was a Day for Hunkering Down and Keeping Cozy....My Today's recipe Perfectly Accords with the Weather.....


pepper Rasam

Pepper Rassam is one of My Mom's Signature Recipes which has always Swayed Me to Attempt  this Spicy-Tangy Rassam   again and again...

Ingredients:
1)1 small  cup Green Gram dal
2)1 Tomato cut into small pieces
3)2 tsp Ghee or Vegetable oil
4)salt as per the taste
5)1 tsp Turmeric/Haldi powder 
6)1 tsp Ginger Chopped
7)Few Curry Leaves
8)Few Garlic pods(optional) Grated
9)1 Lemon

 Rassam Powder Ingredients:
1)3 Tbsp Coriander seeds or Dania seeds
2)2 Tbsp Cumin/Jeera Seeds
3)1 Tbsp  Whole Black Pepper

 Tadka Ingredients:
1)2 tsp Ghee or Vegetable oil
2)1 tsp Cumin/Jeera 
3)Hing or Asafoetida 

Method:
1)Pressure cook Green Gram dal by adding a tsp of Ghee and Haldi.
2) After the dal is cooked,add diced tomato,haldi,ginger,grated garlic,curry leaves and enough water and get the mixture to a boil..For about 5 minutes until tomato gets cooked.
3)Add salt,jaggery and the 2 Tbsp rassam powder(add more powder to make spicy rassam)
4)Allow it boil for few minutes and check the seasoning and cut the flame to off...
5)Before serving squeeze out 1 lemon and add the Jeera and ghee tadka..

                Pepper Rassam is Ready,Serve Hot with White Rice  

Halasina Hannina gatti/Kadubu

Altercation Went On Uninterrupted for Some Moment and Finally My Husband Conceded With the Fact That Mangaloreans Love Jack Fruit more  than Americans Love their Pizzasss.....Me being an Hard-Core Fan of Jack Fruits loved this Declaration and it was  more than enough for me to try this Wonderful Recipe.........

Jack-fruit Kadubu/Dumpling

 Jack fruit is the most Common sight through out Asia and more  popular in Western ghats of karnataka..I think this is probably the Largest Edible Tree-Grown fruit utilized to its fullest starting with the leaves to the seeds...

Jack Fruit Kadubu or Halasina Hannina Kadubu/Gatti

This is a very Traditional yet classic recipe ...Just the Aroma of this recipe has an Aptitude to Bring Water in Anybodies Mouth...Such a Drool-worthy  Recipe It is....Simple and Tasty....

Ingredients:
1)2 cups jack fruit cut into pieces(Without seeds)
2)1 cup Freshly Grated Coconut
3)1 cup jaggery
4)1 cup Semolina/Bombay Rava/Medium Rava
5)Pinch of Salt
6)Ghee or vegetable oil to grease the Idly Molds

Method:
1)Blend all the ingredients except rava into a  paste using little water(mixture should not be very fine)
2Dry roast the semolina/rava on a medium flame for about 5 minutes 
3)Add this roasted semolina to the blended mixture
 4)Add a pinch of salt and make the batter ready,it should not be too thin...
5) Keep the water to boil in an Idly stand and Grease the Idly molds with Ghee and pour this batter.
6)Cover the lid and allow it to get cooked in a steam..
7)This can also be done using plantain Leaf, jack-fruit leaf or Turmeric Leaf..This adds an extra flavor to the Jack fruit Kadubu.....  

Jack Fruit Kadubu or Halasina Hannina Kadubu/Gatti is ready,serve with Ghee  or Pure Honey on top .......

Try Out My Other Jack Fruit Recipe:
http://www.myvegdishes.com/2010/07/jack-fruit-payasa.html

Sauthekayi Palya

Mangaloreans Went on For a Junket when The Most Prerequisite Monsoon Arrived and the Rains have started lashing the Coastal Districts, which almost got Baked when the Mercury Soared....We Heaved a sigh of Relief as the Rainy Season is a season of Joy.....

Gazing through my Window hoping to catch a Glimpse of this Easy-Breezy Weather I Concentrated on my Today's Recipe... 


Cucumber Stir Fry

Mangalore Cucumber, Field Marrow or  Madras Cucumber is a Very tasty Vegetable Which is Present in almost all the Traditional Mangalorean Curries...
Cucumber Stir Fry is probably One of The Simplest recipe I have ever attempted in my kitchen..Like The saying 'Simple Things are Sometimes the Best'.......
                                                              
                          Cucumber Stir Fry( sauthekayi Palya)

Ingredients:
1)1 Medium Sized Field Marrow(MangaloreCucumber,Madras Cucumber) diced into small cubes
2)2 Tbsp Vegetable Oil Preferably Coconut Oil
3)4 to 5 Green Chilies slit into half
4)1 tsp Mustard seeds
5)1 tsp Turmeric powder/Haldi
6)Curry leaves
7)Salt as per the taste
8)2 tsp Sugar(optional)
9)1 tsp Urad dal
10)2 Tbsp  grated coconut(Optional)


Method:
1) Take a big Wok and  add the vegetable oil and wait until it turns warm
2)Add Mustard Seeds,after the spluttering stops add urad dal,green chilies,curry leaves and fry for few seconds
3)Add diced cucumber ,turmeric powder,sugar,salt,sprinkle some water and cover the lid
4)Turn of the heat when all the water is evaporated and  cucumber becomes tender..

Add Grated coconut and serve Hot with white Rice and ghee or Coconut oil on top....

Sweet Paddu or Sihi Guliappa

Time was  when Time was on My Side and I thought Blogging was Just a Matter Of Time...Now Time has Veered So much that the Thought of Blogging Seems like a  Million Miles Away,coz  My Little One takes up Waaaaay too much of my time ....

So Time is the Thing that all of us Strive to Find and No body gets their "Mee-Time" so easily...You gotta dig your own Time in order to Pursuit your Dream Hobby...

Until Sometimes The image of my  Baby slumbering on the clouds seemed so unreal ...
Believe me folks not Blogging was not easy for me, Immobility was killing me, but my Journey of wading through all the  sleepless chaos and the huzzle  for this tiny little precious thing was so worth it......

Now lets focus on Today's Recipe...Sihi Paddu or Sweet Guliappa

Paddu or Guliappa is a very popular Staple  South Indian Breakfast... Whenever you Crib about having 'Dosa Again' you can make Dosa in a Different Shape with a different Taste and Texture...... It comes in many Flavors - Sweet,Spicy,Masala or the Regular one which is prepared using the Dosa Batter......It is Cooked in a Special Vessel Which has a Depression to pour the Batter in.....Paddu are best Savored hot and crisp  right out of the pan with some Spicy Chutney...A Whole Bunch of Thanks to My  Mother-In-Law for Imparting such a Tasty Recipe  to me.......

Ingredients:
1)3 cups white rice soaked atleast for 4 to 5 hours
2)1 cup poha soaked along with rice
3)1 cup grated coconut
4)2 Tbsp Fenugreek/Menthi  Seeds soaked along with rice
5)1 1/2 cup Jaggery(Adjust according to your preference)
6)Salt as per the taste
7)Pinch of Cardamom powder
8)2 Tbsp Ghee or Vegetable oil

Method:
1)Blend all the above Ingredients into a fine paste(batter should not be too thin) and keep aside at least for 3 to 4 hours..Consistency of the batter should be of dosa batter.
2)keep paddu tava on a medium flame and grease the well shaped tava with some ghee or vegetable oil..Pour the batter until 3/4 th of the well and cover the lid..Flip it on the other side and add little ghee or oil all over it...Cook until it becomes Crisp and Brown...

     Serve immediately with ghee and chutney powder or Chutney