Monday, February 12, 2018

Kachil Phodi

chilly powder
oil to fry

wash well and remove the hard skin and slice them into 1/2' thickness..again wash well these pieces by rubbing salt so that the slippery texture will go..take a vessel with little water,add required salt,chilly powder and hing stir well and add the slices, bring to boil for sometime or till its half cooked..water should also be evaporated by this time..let it cool and now its ready to deep fry..if you wish to serve it to any guests on next day or so,keep it in freezer as the following way..take a plate and place the pieces flat and spread the cling wrap and place rest of the pieces and once again cover with cling that you can keep it for a couple of days in freezer..just take it out 1/2 an hour before for defrosting and then fry and serve the phodis piping hot to get the proper taste ..

(pic1) well washed thick slices
 (pic 2) masala applied slices ready for cooking
(pic3) 1/2 cooked slices ready for frying
(pic 4) fried kachil phodis

 see this is the way how to keep cooked phodis in freezer for another day..πŸ‘‡

(pic5) cooked phodis covered with cling wrap
(pic6) again cling wrap on 2nd top layer also for freezing
(pic7) kept frozen phodis for defrosting

whenever your guests come serve the hot hot kachil phodis with hot tea to surprise them πŸ‘..
definitely they will it

                                                              enjoy cooking!😍

Monday, November 20, 2017

Kitchen Tip

hi guys you may think this may be a silly tip..dont laugh at me 😞..believe it does help me a lot..usually i use thermal cooking, for rice..but sometimes when in a hurry, i will have to cook in pressurecooker..the problem is that after cooking the rice,my cooker turns messed up and its so hard to clean πŸ˜₯..i think you would also be experienced is a simple tip for you..try this and if you like please share with your friends..iam sure it would be helpful for them as goes the tip πŸ˜‰ ..

adding rice and required water close the lid and take a long tissue paper (fold 2 or three times and make a small slit at the centre) and place above the cooker lid so as the vent tube passes through the slit..thats all what should you do..when the steam comes its absorbed by the tissue paper so the cooker looks always clean πŸ˜Š ..


πŸ‘†this is the way how i place the tissue paper to avoid messy cooker.. 

see,looks clean as before 

 howz it? are you ready to share this tip with others? πŸ‘‹

Saturday, October 21, 2017

Kela Halwa

A must try recipe for you guys!😊

ripe banana-12(approx.2kilos)(it gets super taste if you choose black peeled bananas)..
sugar-2 1/2 cups
cardamom powder-1/2 tsp(optional) i didnt add..

1.grind banana slices in a blender and put in a nonstick wok..i underlined because the paste will splutter if you use any other it's better to choose only nonstick wok..

2.stir for 5mts then add ghee and after sometime add sugar also..make sure not to get burnt on the will leave the sides of the wok gradually..

                                 just a video for your view..πŸ‘†

                                  consistency of halwa after 1hour

                                  consistency of halwa after 11/2hour

                                 consistency of halwa after 2hours will take 2 hours to be done..grease the plate and spread halwa with a greased flat bottomed steel glass and cut into pieces when cool..

its very tastier and simple method of just 3 ingredients..though time taking is longer, iam sure that you will like more and more pieces again and again πŸ˜‹.

Wednesday, October 18, 2017

Kuvale Ambat

Happy Diwali to all πŸŽ† πŸ˜Š..
Today iam going to give one of the indispensable konkani side dish prepared for lunch on diwali day of konkanis..

ashgourd - 400gm
taro - 200gm
green chillies - 4 or 5 slit at one end
grated coconut - 1 cup heaped
curds - approx 1cup

how to prepare
1.wash and peel ashgourd and deseed..
2.cut into 1''cubes..just like cut the taro also..

3.put both the cubes , greenchillies and salt in a cooker and let it cook for 3 whistles or till soft as per  your choice..

4.while you are about it, grind grated coconut with curds in a mixer a little coarsely.. the cooker and add the coconut paste and stir well in a medium not allow to overboil.. turn out the flame and season with mustard,jeera and curry leaves with oil..

6.tasty kuvale ambat is ready to serve for lunch!All time yummy side dish for foodies!

                                               Happy Diwali again!

Tuesday, October 17, 2017

bittergourd onion masala

todays recipe of bittergourd onion maala

tamarind-amla size
roasted coconut masala- 3-4 tabsp
curry leaves

for roasted coconut masala
1.grated coconut-2cup
2.dried red chillies-10
3.coriander seeds-2tsp
4.curry leaves-3 sprigs
Roast the above 4 masala ingredients together in a pan on a low flame until golden brown and crisp.. grind them in a mixie absolutely dry(without water) till oil oozes out..let it cool completely..using 1 or 2 coconuts you can prepare this masala and kept in an airtight container for preparing various purposes..i have already given pics and details here..its shelf life goes for more than 6 months..however, only 3-4 tabsp masala is enough for the dish here..

how to prepare
1.wash and deseed bittergourds..

2.chop the bittergourd lengthwise 1.5" inch long and 1/2'' thick..

3.apply salt and keep for 10 minutes..fry the pieces in oil..

4.cut onion to half and again cut into pieces..

5.soak some tamarind in warm water, squeeze out the extract and keep in a bowl.. as keep aside, enough roasted coconut masala in a bowl from the stocked bottle..

7.heat some oil in a kadai add mustard and curry leaves..then add onions and saute till they turn transaparent(pic 1)..

                                                                      pic 1

8.turn the gas in low flame..add fried pieces of bittergourd and mix well (pic 2)..

                                                                         pic 2

9. then add tamarind extract and required salt as per your taste (pic 3)..

                                                                           pic 3

10.again stir well for few seconds..add roasted coconut masala to this (pic 4)and mix well till the masala gets coated on all pieces (pic 5)..after sometime turn off the flame..

                                                                          pic 4

                                                                          pic 5

bittergourd onion masala is ready to serve with rice,curd rice and even chapathis..this will easily last almost for 1 week without refrigeration if you take good care..

enjoy cooking and eating! 

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