Kolambi bhat

                       
Prepare rice with little salt keep aside. Add ginger garlic paste Haldi to prawns marinate                       In a vessel add oil bay leaf 2 to 3peppercorns add long cut onions fry little ginger garlic paste add cut tomatoes fry little Haldi chili pwdr garam masala make little thick gravy type put little water if u want add rice birayani masala adjust salt 1tsp lime juice

Buzne recipe

Add Haldi chili pwdr to paplate pieces little salt.
Take 1spoon oil add crushed garlic ginger green chilly (optional)
add paplate pieces toss add 1cup water 2 to 3 sola
cook for 5 min adjust salt
add cilantro

Dudhi/Lauki Soup

Ingredients:
Dudhi/ Lauki
Onions
Potatoes
Bay Leaves
Whole Peppercorns
Oil

Recipe:
Heat oil
Add 8 peppercorns, 2-3 Bay leaves
Fry chopped onions

Add chopped potatoes

Add chopped dudhi/lauki

Fry for 5 minutes

Add water and boil for 20 minutes on medium flame covered with lid
Switch off the cooking and allow it to cool

Take bay leaves out and grind the entire mixture
Heat the ground mixture in a non-stick pan for few minutes until boil

पोटोबा भाग १

मराठीब्लॉगविश्वावरील माझ्या मित्रामंडळींनी बनवलेले पाक कृतींचे मराठी इपुस्तक. तुम्ही स्वत: स्वयपाक करत असाल तर तुमच्यासाठी, नसेल तर बायकोला( काही केसेस मध्ये नव-याला ) प्रिंट मारुन द्या


रेसिपी आवडल्या तर त्यांना कळवा
http://sardesaies.blogspot.com/2010/01/blog-post.html

http://dl.dropbox.com/u/3253207/EBook-Potoba-I.pdf

Moogha Gathi (Sprouted Moong Curry)

Mooga gaati is a dish with sprouted moong and coconut paste prepared in Goa. Its almost same as mooga randayi  but it has sweetish taste due to jaggery. There are many versions of gaati and this is one of them.

This dish is like a gravy. Not dry. Also when you let it sit in the pan you will not see any water colleting on top. So it is not too watery like dal. It is served as a side dish and it mainly prepared in almost all hindu households during Ganesh Festival as the meals are only veg.

Ingredients:
1 cup sprouted moong
1/2 cup coconut
5-6 curry leaves
2 green chilies
1 red chili
4-5 black pepper
1/2 tsp coriander seeds
A pinch turmeric
1/2 – 1 tsp jaggery
2 pieces of kokum
Oil
A pinch asafetida
1/2 tsp mustard seeds
Salt

Method:
Wash sprouted moong. Cook them in enough water.
Heat a little oil and add slitted green chilies. When they are fried, take out and add pepper, coriander seeds. Grind with coconut, turmeric, red and green chilies.
Add the paste to cooked moong, add jaggery, kokum, salt. Cook.
Heat oil. Add mustard seeds. When they start popping, add asafoetida and curry leaves. Pour the seasoning over the dish.
Serve hot as a side dish with rice and dal/gravy.

Serves : 2-3
Preparation time : 30mins

Steamed Scallion Ginger Fish Fillets with Bok Choy

In this video, Chinese cooking authority Chef Shirley Cheng of the renowned Culinary Institute of America shows us how to make Steamed Scallion-Ginger Fish Fillets with Bok Choy. A simple sauce of soy sauce, sugar, rice wine, five-spice powder, and fresh ginger is used to marinate and finish the fillets. In coastal Canton, whole fish is often steamed with this sort of sauce, but steaming fillets is much easier at home (and just as tasty). You can use just about any thin, white fish fillet, such as halibut, sole, flounder, catfish, or trout. In the video, Cheng devises a steamer out of a ramekin with a plate on top—and removes it with her bare hands. Unless you have the typically tough hands of a chef, use pot holders or lift the fish out with a spatula. Or simply use a bamboo steamer or a regular steamer, as described in the recipe. Before the dish is served, it is topped with sliced scallions and hot oil, in typical Cantonese style.\

Ingredients:

• 1/2 cup light soy sauce
• 2 tablespoons sugar
• 1/2 cup Shaohsing rice wine
• 1/2 teaspoon five-spice powder
• 2 pounds sole fillet, cut into 8 pieces
• 1 (1-inch) piece fresh ginger, finely julienned
• 6 tablespoons vegetable oil
• 8 scallions (white and green parts), cut crosswise into 2-inch lengths, then thinly julienned lengthwise
• Stir-Fried Baby Bok Choy

Preparation:

In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.

Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.

Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.

While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.

Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.

Kolambi Bhaat

1. Marinate the prawns for some time with ginger garlic paste, salt, chili powder and coriander powder.

2. Cook rice with oil, salt, shahi jeera(Black cumin seeds), cloves, cardamon, cinnamon, black pepper and a bay leaf till it is 90% done.

3. Heat oil. Add cardamon, cinnamon, cloves, mace and cumin seeds. When they start spluttering, add the prawns one by one and fry. If all prawns are added together they will leave a lot of moisture, and then instead of frying, the prawns will boil and we want the prawns fried, not boiled. Fry for around 3 mins or till 50% cooked.

4. Remove the prawn and retain the oil in the same vessel. To this oil, add curd, and mix it well.

5. Next add chopped green chillies, coriander leaves, mint leavers, salt, biryani masala and fried onions.

6. Then add the prawns and mix well once. Spread it in the dish. Add the rice on it and spread. Sprinkle coriander leaves, fried onion, garam masala powder(cloves, cinnamon, cardamon and black pepper) and saffron diluted in water.

7. Cover with an air tight lid and cook on low flame for around 7-10 mins.

When done, mix well and serve hot.

TAGS: Kolambi Bhaat, Shrimp Biryani, Prawn Pulao, Jinga Rice

Tagdi Kabab - Sanjeev Kapoor Istyle

Ingredients

Chicken drumsticks (skinless chicken legs without) 8 Lemon juice 1 tablespoon Ginger 1 inch piece Garlic 6 cloves Green chillies 4-6 Skimmed milk yogurt 1 cup Gram flour (besan) 2 tablespoons Turmeric powder 1/2 teaspoon Garam masala powder 1 teaspoon Red chilli powder 1 teaspoon Salt to taste Chaat masala 2 teaspoons Lemon and onion (cut) for garnishing Oil 3 tablespoons

Method

1. Clean and trim excess fat and skin from the drumsticks. Dry them with a clean and absorbent kitchen towel. Make three to four long deep incisions. Apply lemon juice and keep aside. 2. Peel ginger and garlic, wash and grind them to a paste. 3. Wash green chillies, remove stem and chop finely. 4. Roast gram flour in a pan till it gets a little color. Can be done even in a microwave bowl on Microwave LOW (50%) for five minutes stirring twice in between. Cool and mix with yogurt, ginger and garlic paste, turmeric powder, garam masala powder, red chilli powder, salt and chopped green chillies. Too much yogurt will drain off all the masala from the chicken. 5. Marinate chicken drumsticks in above mixture and refrigerate for one to two hours. 6. Preheat oven to 425F. 6. Place marinated chicken drumsticks on a flat dish and roast for five minutes in the preheated oven. Reduce oven temperature to Convection 350F and further cook for ten or fifteen minutes or till little cooked. Turn drumsticks couple of times to ensure even cooking and color. 7. Roast them on a pan for the tandoor taste. If they are kept in the microwave for too long it taste dry and the tandoor flavor is not obtained. 8.Serve hot sprinkled with chaat masala, lemon wedges and onion.

Matki chi Usal

Ingredients

• 2 cups Matki sprouts (soaked)
• 1 potato cut
• 1 ½ Onion chopped
• 1 ½ Tomatoes chopped
• ½ tsp Chili powder
• ½ tsp Turmeric
• 1 tsp Maharashtrian Goda Masala OR Garam Masala
• 3 tsp Cilantro chopped
• 2 green chillies chopped
• 3 tbsp Oil
• Jeera
• Salt to taste

Method

• Heat oil in a wok
• Add jeera & green chillies
• Add chopped onion
• Reduce to medium heat once hot and add potatoes
• Fry onions till translucent, tender and brown on edges
• Add chili, turmeric and goda/garam masala and allow it to cook for a minute or two
• Add potatoes
• Add matki and water and cook in cooker (1 whistle) OR Allow it to boil for a few minutes with a lid on till matki is cooked
• Add cilantro and salt and allow it to cook for a few minutes
• If you desire some sauce, add a cup of water
• Serve with hot chapati or rice and yogurt

Anda Bhurji

I found some crazy recipes of Anda Bhurji online that I decided to write the simplest of them all. Here it goes..

Ingredients (1 serving):
1 small onion chopped 1 tsp Goda masala 1 green chilli jeera Oil for frying Chopped Coriander Leaves Salt as per taste Bread
How to make Anda Bhurji (Egg Bhurji): Chop the onions finely Heat a non-stick pan on medium heat and add the oil. Add jeera Add the chopped onion (chopped tomatoes if used) and saute until it turns translucent. (red chilli powder, turmeric powder if needed) Break the Eggs and pour into the pan directly. Stir briskly. Add the coriander leaves to garnish. Remove from heat and serve warm with toasted bread. Additional Ingredients : Tomato Turmeric Pepper

Aloo Chat

Ingredients:
• 3 Potatoes (half boiled and peeled) • 1 tsp Chaat masala • 1 tsp Roasted Cumin Powder • 1 tbsp Tamarind Chutney • 1/2 tbsp Mint Chutney • 1/2 tsp Red Chilli Powder • Oil for frying • Chopped Coriander Leaves • Salt as per taste
How to make Aloo Chaat:
• Chop half boiled potatoes into small cubes. • Deep-fry the potatoes in oil in a wok till golden brown and well cooked. • You may add onion when frying. • Put the fried potatoes in a bowl with cumin powder, red chilli powder, salt, chaat masala and mix thoroughly. • Add lots of tamarind chutney and mint chutney according to taste and mix properly. • Garnish with fresh coriander leaves and serve hot.