Thursday, 30 March 2017

Summer Cool Fresh Fruit Ice Candies.....


As the heat is terrible, I wanted to have something chilled... My memory took me back to my childhood days, where we use to buy these ice candies (pepsi as they were called) after a long afternoon play with friends in the summer break. They costed 50 paisa those days and was made with artificial colours and flavors. But who cared... After that a good scolding at home.....
Here is a easy recipe of ice candy with fresh fruit pulp, lime juice and chaat masala... very simple to make, taste great and it's healthy for children too..... you can customise it with your choice of fruits and can add condensed milk or evaporated milk and sugar to make flavoured milk ice candies too. 

Ingredients 
1/4 cup of each Fresh fruit pulp
(Mango, Strawberry, Black Grapes and Kiwi or any fruit of your choice)
1/4 tsp Lime juice for each pulp
1/4 tsp Chaat masala for each pulp
1/2 tsp Sugar for each pulp
1/4 cup Water for each pulp

Method 
You get ice candy bags, I made them at home with the help of a sealing machine.. 
Take any fruit pulp, add sugar, lime juice and chaat masala. Mix it well. Repeat the same process with the other fruit pulps. Take a candy bag and a big syringe. Fill up the juice into the syringe and transfer it into the candy bag or you can use a funnel to fill the juice into the bags. Fill 3/4 of the bag and tie a knot to the open end of the bag. Freeze it till it forms ice. Cut an edge and enjoy the hot summer afternoons...

Tuesday, 28 March 2017

Egg and Chicken Kothu Roti...


Kothu Roti ( Chopped Roti) is a Sri Lankan dish made from Godhamba roti (a type of Sri Lankan roti) and vegetables, eggs or meat, and spices. This dish is similar to Kothu Parotta from Tamil Nadu. The taste of Kothu Roti will vary depending on the ingredients used. This is a popular street food... 

Here is my adaptation of the dish with left overs... I wanted to make it bit tangy.. So I added sour tamarind Chutney to it...
Ingredients
6 leftover Rotis or Parotta  shredded
1 Onion sliced
1 Carrot sliced
1/2 cup Cabbage shredded ( I have used red cabbage) 
1 Green Capsicum sliced 
3 Green Chillies chopped
Few Curry leaves 
1 tbsp Coriander leaves chopped 
1/2 tsp Mustard seeds
1/2 cup left over Chicken curry with small boneless chicken pieces in it. 
1/4 cup of Tamarind Chutney 
Salt to taste
1/2 tsp Turmeric powder
1 tbsp Srilankan Curry Powder or Madras Curry powder 
2 Eggs
3 tbsp Oil 

Method 
Add oil into a pan. Let it heat. Add mustard seeds, curry leaves and green chillies. Let the mustard seeds crackle. Add the vegetables except for the coriander leaves. Stir fry the vegetables for a minute. Add the eggs. Stir and cook the eggs with the vegetables for 2 minutes. Add the shredded rotis. Add the leftover curry, tamarind chutney, curry powder, turmeric powder, salt and 1/4 cup water. Stir on high flame, keep cutting the ingredients with the edge of the spatula and mixing it well. Sprinkle coriander leaves and serve it hot.

Tuesday, 21 March 2017

Baked Dosa Sandwich...


This a healthy breakfast or snack made out of a dosa batter with vegetables. Some thing different.. Where Mumbai meets Chennai.. Enjoy the Bombay sandwich with dosa batter, an innovation in my kitchen... 

Ingredients
1 kg Dosa Batter
1 medium bowl of Green Chutney
1 big Tomato sliced 
1 big boiled Potato sliced 
1 big boiled Beetroot sliced
1 big Cucumber sized
1 big size Onion sliced
1 tsp Sandwich masala or Chaat Masala 
1 tsp Pepper powder
1/2 cup Cheese grated or 3 slices of Cheese 
2 tbsp Butter

Method 
Take a rectangular baking tin. Apply butter. Pour 2 to 3 ladle of the dosa batter into the tin. Bake for 15 minutes at 200 degrees celcius in a preheated oven. Take the tin out. Brush some butter and chutney on the baked dosa. Arrange the potato and beetroot. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle more dosa batter on top of the vegetables. Bake for another 15 minutes or until the batter sets. Remove from the oven, brush with butter and chutney. Arrange the cucumber and tomato slices. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle of the dosa batter and bake it again for 15 minutes. Remove from the oven. Arrange the onion slices and spread the grated cheese or add the sliced cheese on the top and cover it with the dosa batter. Bake for 20 minutes. Insert a tooth pick to check. Remove the tin from the oven. Cool it to unmould it. Cut it into pieces and serve it with chutney and sauce.. 

Wednesday, 15 March 2017

Cholar Dal Diye Begun er Dolma.....

Picture Courtesy : Kamal Shah

It is my family heirloom recipe. The small brinjals are suffed with chana dal and then added into the gravy. It can be served with rice or paratha. 

To make the suffing
Ingredients 
1 cup Split Bengal Grams / Chana Dal soaked in water for 30 minutes 
1 Onion sliced 
1 tbsp Garlic - Ginger  paste 
1 green Chilli slit
1 Green Cardomon 
1 Small Cinnamon stick 
2 Cloves 
1/2 tsp Turmeric powder 
1/2 tsp Cumin powder 
1/4 tsp Garam Masala powder 
Salt to taste 
1 tbsp Ghee 

Method 
Take a pressure cooker. Add the ghee. Add the cinnamon, cloves, cardamom and green chilli. Let the spices crackle. Add the onion. Stir and cook till translucent. Add the garlic - ginger - chilli paste. Sauté it for a minute. Add the chana dal, salt and all the spice powder. Add 3/4 cup of water. Pressure cook it for 2 whistles. Let the pressure release. Open the lid. If an water remaining, switch on the gas and dry up the water in the dal. Let it cool. Take a grinder. Discard the whole spices from the dal. Add the dal and pulse it for 2 to 3 times. It should be coarsely ground and some whole dal should be seen. 

For the Dolma 
Ingredients 
12 small size Brinjals 
Stuffing 
1/4 cup Onion paste 
1 tbsp Garlic - Ginger paste 
1 to 2 Green Chilli slit 
1 Bay leaf
1/2 tsp Turmeric powder 
1/2 tsp Cumin powder 
1/2 tsp Chilli powder 
1/2 tsp Coriander powder 
1/4 tsp Garam Masala powder 
1/2 tsp Sugar
Salt to taste 
1 Green Cardomon 
1 Small Cinnamon stick 
2 Cloves 
1/2 cup Curd beaten 
2 tbsp Ghee 
1 tsp Coriander leaves chopped 
Oil to fry 

Method 
Cut the brinjals from both the ends. Keep the top and discard the back end of the brinjals. Scoop out the centre part of the brinjals. Take a pan, add oil. Let it heat. Half fry the brinjals and the top edge of the brinjals. Remove it on a kitchen tissue paper. As the brinjals cools down, stuff the brinjals will chana dal stuffing. Take the top edges of the brinjals and cover the top of the brinjals. Insert a toothpick to secure the stuffing. Take a flat pot. Add ghee. Let it become hot. Add the bay leaf, cardamon, cinnamon stick, cloves and green chilli. Sauté it for a minute. Add the onion paste. Stir and cook for 2 minutes. Add the ginger garlic paste. Cook for 2 minutes more. Add the curd, salt, sugar, turmeric powder, chilli powder, cumin powder, coriander powder and garam masala powder. Stir and cook till the oil starts to separate from the masala. Place the brinjal one at a time into the pan. Add 11/2 cups of water.  Cover and cook on low flame till the brinjals are tender. Once the brinjals are cooked, remove the tooth pick before serving. Garnish it with coriander leaves. Serve it hot with rice or paratha.

Wednesday, 8 March 2017

Gadbad Thandai Kulfi....


As Holi is round the corner and the sun is scorching bright. Here is something traditional, but unique cool.... cool.... recipe for you. This Kulfi is a medley of flavours and colours.... with love from my kitchen...

Thandai Milk (Base for the Kulfi)
Ingredients 
1 liter Full cream Milk 
1/2 cup Banana pulp 
3 tbsp Sugar
1 Green Cardomon 
4 Pepper corn 
8 Almonds soaked and peeled 
6 Pistachios 
1/2 tsp Water Melon seeds
1/4 tsp Fennel seed 
1/4 tsp Poppy seeds 
A pinch of Saffron 

Method
Take a deep bottom pot. Add milk and simmer on a low flame till it reduces to half the quality. Meanwhile take a grinder, add cardomon, pepper corn, almonds soaked, pistachios, water melon seeds, fennel seed, poppy seeds, saffron and 4 tbsp water. Grind the ingredients in to a paste. As the milk is simmering, add the wet paste and the banana pulp. I have added banana to give a rich and creamy texture to the kulfi. Stir and cook till the milk thickens. Switch off the flame and let it cool. Take a blender and blend it until smooth. 

For the Gadbad Thandai Kulfi 
Ingredients 
Thandai Milk 
6 Betel leaves 
1 tbsp Gulkand 
1 drop of Green colour 
4 tbsp Rose Syrup 
1 drop of Red colour 
2 tbsp Sweetened Coloured Fennel seeds 

Method 
Divide the Thandai Milk into 3 parts. Take a blender, add one part of the milk, betel leaves, gulkand and green colour. Blend it till all the ingredients have incorporated well. Pour it in a bowl and keep it in the refrigerator. Wash the blender. Now add the second portion of the milk, rose syrup and red colour. Blend it well till all the ingredients have incorporated well. Pour it in the bowl and keep it in the refrigerator. Now take the mould in which the Kulfi will set. Pour 2 to 3  tbsp of the remaining milk into each moulds and keep it in the freezer to set. After an hour, remove the moulds from the freezer. Take out the rose thandai milk from the refrigerator. Add 2 to 3 tbsp of rose thandai milk in to each moulds. Keep the moulds back in to the freezer. Again after an hour remove the moulds from the freezer. Remove the betel leave thandai milk from the refrigerator. Add 2 to 3 tbsp of milk into each moulds. Sprinkle the sweetened coloured fennel seeds on top. Keep it back in the refrigerator for 2 hours. Insert a ice cream stick.  Refrigerate it back till it sets.