Thai Curry

INGREDIENTS

This dish calls for a lot of vegetables of your choice. I use broccoli, beans, cabbage, mushroom, carrot, baby corn. Along with this you can add a few pieces of chicken or prawns. Wash and chop the vegetables into  sizeable pieces, not very small.

One packet thai green curry paste.You can use only 4tblsps.

1/2 coconut juice.

1 onion and 2 green chilles.

corriander leaves a handful.

PROCEDURE

Cut the onions in big pieces. Put some oil in a vessel and fry the onion and add the green chilly. Once it is lightly fried add the Thai Green paste and let it fry. Now add the vegetables and salt let it boil. Once it is lightly boiled add the thick coconut juice and check for salt. Finally garnish with coriander leaves. Serve hot with boiled rice.

Mangalorean Dish :Moge with Bikna (Jackfruit Seed)

INGREDIENTS

one medium sized moge
bikna (jackfruit seed)
few dried red chillies
garlic pods 6 to 7
salt

This dish is from one of my konkana friend. Try it you will surely love it.

PROCEDURE
Wash the moge . Don't remove the skin. Cut the moge into square pieces. In a cooker put some oil and put the red chilles and smashed garlic.  Once the chillies and garlic are fried add the moge and the bikna with a little water and salt. Close the cooker and give it one whistle. Your dish is ready to be served. Simple but nice. Those who are very fond of bikna's will surely love this dish .

Prawn Curry

INGREDIENTS

PRAWNS                                1/4 KILO
ONIONS                                 2 MEDIUM
TOMATOES                           3 MEDIUM
GINGER GARLIC PASTE      1 TSP
GREEN CHILLY                    3 NOS.
CORRIANDER LEAVES
CHILLY POWDER                2TSP
TURMERIC POWDER          (LITTLE)
CAPSICUM                           1 LARGE

PROCEDURE

CLEAN THE PRAWNS AND DEVEIN THEM. WASH THEM WELL .

TAKE A VESSEL AND PUT LITTLE OIL . ADD THE CHOPPED ONIONS AND FRY IT TILL IT BECOMES A LITTLE BROWN . ADD THE GINGER AND GARLIC PASTE  FRY IT A BIT,AFTER THE RAW SMELL DISAPPEARS ADD THE CHOPPED TOMATOES AND LET IT FRY WELL, ONCE IT GETS FRIED ADD GREEN CHILLY ,TURMERIC POWDER AND CHILLY POWDER AND LITTLE WATER . LET IT BOIL WELL, NOW ADD THE PRAWNS, SALT AND THE CAPSICUM . LET IT SIMMER ON A SLOW FLAME. FINALLY ADD THE CHOPPED CORIANDER LEAVES. SERVE WITH BOILED RICE.

Shahi Chicken

INGREDIENTS


Chicken 1/2 kg
Red chilly powder 1 tsp or more depending on how spicy you need it.
Ginger garlic paste
Soya sauce
Tomatoe ketchup
Curds
Vinegar
Salt

PROCEDURE

Marnite the chicken with the above ingredients and keep it for some time. Take a vessel and boil this marinated chicken , do not close the pan. Once the chicken is boiled take another vessel and add oil, lot of kadipatha (curry leaves) 6 -7 green chillies and let it fry a bit till the leaves become a bit crispy. Add the boiled chicken to this and keep sauteing it till the gravy coats the chicken, Serve it hot.

Sprouted Pulses

INGREDIENTS AND PROCEDURE

PULSES ALL TYPES LIKE PEAS, MOONG, BLACK GRAM,JUST A HAND FULL OR LITTLE LESS.
SOAK IT SEPRATELY OVERNIGHT .THE NEXT DAY TIE EACH SEPRATELY IN A MUSLIN CLOTH AND KEEP IT FOR ONE DAY . THE NEXT DAY YOU WILL SEE THE SPROUTS.

BOIL THE SPROUTED PULSES IN A VESSEL WITH LITTLE SALT.

TAKE A PAN, ADD LITTLE OIL. PUT SOME KADIPATHA, CRUSHED GARLIC,NOW ADD A TSP OF CHILLY POWDER,JEERA POWDER AND TURMERIC AND LET IT FRY A BIT. ADD THE BOILED PULSES TO THIS PAN AND MIX IT WELL. ADD FRESHLY GRATED COCONUT. FINALLY GARNISH WITH CORRIANDER LEAVES.

Palak Paneer

INGREDIENTS

Palak 4 bunches
Paneer 200gms
Tomatoes 3
Green chilly  3
Onions  2

PROCEDURE

Boil the palak with 3 tomatoes, chilly and onions.Put all this in the cooker and keep it for 2 whistles. After it cools grind it. In another vessel put oil fry one onion, add garam masala and fry it well. Add the ground palak and it a boil. Add the cream and mix it (the cream is optional). Now cut the paneer in cubes, fry it lightly if needed or you can add it to the gravy.

Batata Poha

INGREDIENTS

POHA 2 CUPS(thick beaten rice)
POTATOES 2
ONIONS 2 BIG
GREEN CHILLY 3or 4
KADIPATHA
CORRIANDER LEAVES
LEMON
SALT


PROCEDURE

Take a vessel and add oil. Then add little jeera, onion, kadipatha, green chillies  and fry it well. Take the poha and put it in a bowl and let it soak for just a few seconds, squeeze it well and put it in the vessel add the potatoes and put salt to taste. Mix this well. Squeeze some lemon and lastly add coriander leaves. 

Serve it hot.

Guliyo

Ingredients

Raw rice  2 glass
Jaggery  according to taste
coconut milk  1/2 coconut
boiled rice  1 glass washed  dried and powdered
cardamon  5 -6 pods
salt

Procedure
First soak the raw rice for 2 hours and grind it along with the jaggery using the coconut milk and cardamon , salt. The batter shoud be thick . Once it is ground add the boiled rice powder and knead it into a dough ,incase it is not hard enough to form into marbles steam it for some time till it is hard enough to form small marbles . After forming the marbles fry it in hot oil on a very slow flame till it gets a brown colour. 

Wheat Ladoos

INGREDIENTS

Wheat 2 cups
Sugar  1 1/2 cup
Ghee 3/4 cup.

PROCEDURE


Take a kadai and fry the maida on slow fire till the raw smell disappears. Then take it down from the fire and add the sugar which has been powdered and pour the ghee which has been slightly heated up. Mix it up it will be hot so be careful and now form the ladoos ,press it tightly in your palm.You will get around 15 ladoos.

Kokisan

INGREDIENTS

Maida 1/2 kg
Coconut milk 1/2
Egs 3
Nutmeg little
Salt and Sugar according to your taste.

PROCEDURE

Grate the coconut. Remove thick juice and then mix the maida into it very slowly. Beat the eggs separately and add it to the maida batter. Add the sugar and salt and keep mixing and see that there are no lumps.Add little nutmeg. Keep the batter thick as the dosa batter.Dip the mould in hot oil then dip it slowly in the batter, the batter should not come on top of the mould Now dip it in the hot oil and fry it till it is lightly brown.The kokisan will fall down keep shaking the mould . The first two will be a bit difficult .Be patient and you will have the best kokisan ever.