Wednesday, 25 June 2008
I'm a student with no kitchen available to cook and ultimately to take pictures of recipes..
I have all the recipes written in my diary while learning them from my mom and the only time I can try them on is when I go home..
I didn't mean to violate any rules nor I stole the pictures or contents from any other blog...
As I didn't have appropriate pictures for the recipes I put, I searched for the images on google.
I request all of you to not to conclude this as the act of stealing.
These recipes are actually prepared by my mother and not copied from anywhere else.
I especially apologize Bee, Pooja, Sia, Arundhati and Ranji for their comments. I also apologize to respective blogers the pictures belong to.
Henceforth, I'm going to put recipes without pictures as I don't have any means ..
Hope you would enjoy my blog!
Sunday, 22 June 2008
Dudhi (Bottle Gourd )Halwa
Cooking time: 20 Minutes
Serves : 4
1/2 litre Whole cream milk /condensed milk.
1 cup sugar
1 tbsp ghee
1 cup grated dudhi bhopala (without seeds)
elayachi powder as per taste.
cashew nut , cardamoms, Almonds ,Raisins as needed.
1-Heat the kadai on a medium gas with the ghee.
2-Fry grated dudhi bhopala in a kadai on a low heat .
3-Cover with a lid and cook it for 2 min…Stir it. Now add sugar and stir it .Wait till sugar melts and then add milk.
4-Heat it on low heat till almost all the milk vaporizes. Add elaychi powder and all above mentioned dry fruits. Serve hot .
Thursday, 19 June 2008
1 large Pomfret
Ginger Garlic paste
Cut the fish into slices & apply salt & ginger garlic paste. Keep it aside for 10 minutes.
Make a paste of chillie powder with the lemon juice & apply it to the slices.
Roll the pieces in the rava & fry till crispy on a slow flame. Serve with hot rice.
Cumin Seeds Powder
Salt to taste
Method1. Take one bowl of cleaned prawns. Apply salt & ginger & garlic paste & keep it aside.
2. Heat oil in a pan. Add the chopped onions and stir-fry until soft and lightly brown.
3. Add tomatoes & stir-fry till they become soft. Add the marinated prawns & keeping stirring till the liquid has evaporated.
4. Add 1 tspn. chillie powder, 1 tspn. cumin seed powder & a cup of water and stir-fry for 4 to 5 minutes. or until tender.
5. Taste for salt and transfer to a serving dish, garnished with coriander leaves.
Wednesday, 18 June 2008
A traditional rich Goan dessert, Bebinca is a must have at any celebration be it a birth, wedding, Christmas or Easter! Traditional Bebinca has 16 layers, but you can make as many as you like.
- 250 gms plain flour
- 700 ml coconut milk
- 2 cups sugar
- 2 dozen egg yolks
- 1 1/2 cups ghee (clarified butter)
- Mix the coconut milk and sugar together and stir till the sugar is completely dissolved.
- In another bowl, whisk the egg yolks till creamy.
- Add the coconut milk and mix well.
- Add all the flour to this, a little at a time, making sure that no lumps are left.
- Pre-heat your grill.
- Put a tablespoonful of ghee in a baking pan (any shape) at least 6" deep. Put this pan under the grill till the ghee melts.
- Take it out from under the grill and pour some of the prepared batter into it to form a 1/4" thick layer. Put back under the grill and cook till the top is golden. Monitor frequently.
- Remove from under the grill and immediately add another tablespoonful of ghee on the previous layer. It will melt.
- Now pour another layer of batter of the same thickness as the previous one. Cook under the grill till golden.
- Keep repeating the layering process till all the batter is used up.
- Cut into slices and serve warm or cool.
15 units Alu leaves, 10 Nos. Red Chillies dry, 3 tbspn. Cumin seeds, 8 tea cups boiled rice, 1/2 grated coconut, 1 pinch turmeric powder, lemon size tamarind & salt to taste
1. Wash the rice well, and soak it for 2 hours.
2. Pick the leaves. Remove the stems, which can be used for other recipes. After washing the leaves, cut them into small bits, by rolling them, and cutting them into small lengths.
3. Grind the soaked rice with grated coconut, chillies, cumin seeds, tamarind and saffron (turmeric), to a fine dough.
4. Mix the cut leaves, with the dough and blend thoroughly.
5. Fill water in the thondor, reaching below the center plate. On the center plate, spread a muslin cloth or a clean banana leaf, and spread the dough on it. Start steaming the dough in the thondor, and when it is done, (when a fork is pierced in the cake, no batter should stick to it), put the stove off.
Note: Instead of banana leaf, you can use almond leaf. Dough can be rolled in the leaf to form elongated cakes.
6. Pour sufficient water in the lower basin of the Thondor, so that it will be able to boil without evaporating for an hour or so.
7. Spread a cloth, or banana leaf on the middle tray of the Thondor, and spread the dough on it. Or place the dough in a round vessel, about 1 or 2 inch high, preferably of aluminum, and spread the dough in it, and place it on the inner tray of the Thondor.
8. Start the gas, and let the water boil, and steam the dough.
Cut into pieces & serve hot or else apply oil in a pan & fry the pieces till crispy brown.
250 gms. Rice
100 gms Turdal
Soak rice & turdal for 4 hrs. Grind to a fine paste. Take scrapped 1/2 coconut along with 3 chillies each, 2 tbsp. cumin seeds & lemon size tamarind & grind it to a fine paste. Mix both the batter well with salt to taste & mix chopped onions & coriander leaves.
Apply oil to the pan & pour the batter to make crispy dosas. Serve hot.