Aug 21, 2012

Snake-gourd seed Dosa ( Phoddale beeye polo )

Ingredients :

White rice – 1 cup
Snack-gourd seed / phoddale bee / padavalakayi beeja – 1 cup
Grated coconut – 2 tsp
Red chillies – 7 to 8
Salt – To taste
Tamarind – A little
Oil – As required for making dosa.

Method :

Soak white rice for 20 minutes. After 20 minutes , drain the water from white rice completely. Keep aside.
Grind grated coconut + red chillies + tamarind into smooth paste.  Before taking out the ground paste, add the white rice ( drained water and kept )  and grind again into medium consistency batter.Before taking out the ground batter, add the snake-gourd seeds ( phoddale bee ) and salt to the mixer and grind again once coarsely. ( SEEDS ARE NOT BE DISCARDED IF LEFT WHILE GRINDING ). Take the ground batter in a bowl.
On a tawa, heat oil. Prepare dosa as usual. ( cook both side of dosa )
Serve hot with dal ( dalitoy ) and cooked rice. 

Jul 13, 2012

Ridge-gourd skin Chutney. ( Ghosale sheere chutney )

Ingredients :

Ridge-gourd skin ( ghosale sheere )  – 8 to 10 ( washed and cut into 1 inch pieces )
Fried Red chillies – 5 to 6
Grated coconut – 1 cup
Cumin seeds ( Jeera ) – 1 tsp
Ghee – 1 ½ tsp
Salt – To taste

Method :

Dry roast grated coconut till the water evaporates ( about 2 minutes ). Keep aside.
In a kadai, heat ghee. Add cumin seeds. After it starts to splutter, add ridge-gourd skin and roast till golden browned. Remove roasted ridge-gourd skin from kadai Keep aside.
Grind fried coconut + fried red chillies + salt ( WITHOUT ADDING WATER ). Before removing the ground paste, add roasted cumin seeds + ridge-gourd skin. Grind again into medium consistency paste by adding little water.
Serve with cooked rice and Dal ( dalitoy ).

Jul 11, 2012

Mushroom Cutlet

Ingredients :

Mushrooms – 4
Potato – 1, boiled , peeled and mashed
Onion – 1, finely chopped
Ginger-garlic paste – 1 tsp
Green chilly paste – 1 tsp
Bread Crumbs – 1 cup
Salt – To taste

Method :

In  3 cups of water , add mushrooms. Cook it by covering the lid for 5 minutes. Drain the water completely. Finely chop the mushrooms and grind for 3 to 4 times.
Heat oil in a pan. Add onion pieces and fry for 7-8 minutes. Ginger-garlic paste and green chilly paste. Fry for 5 minutes. Add crumbled mushrooms and sauté till water evaporates. Add salt and mix evenly. Switch off the flame and let the cooked mixture to cool for 5 minutes.
In a bowl, add mashed potato, ½ cup bread crumbs and cooked mixture. Mix evenly and make patties. Roll the patties in the remaining bread crumbs.
On a pan, heat oil. Shallow-fry the patties / cutlets till both sides of the patties turns golden browned.
Serve hot with tomato sauce.

Mushroom – Baby corn Delight

Ingredients :

Mushrooms – 5 ( chopped into 4 pieces )
Baby corn – 4 ( chopped )
Onion – 1 big, finely chopped
Tomatoes – 2 ,pureed
Green chillies – 2, finely chopped
Ginger-garlic paste – 1 tsp
Red chilly powder – ½ tsp
Cinnamon stick – 1
Cardamom – 3
Cloves – 4
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Cashew-nuts – 3 ( soaked in lukewarm water )
Salt – To taste
Oil – 2 to 3 tsp

Method :

Cook mushrooms and baby corn . Keep aside.
Grind cashew-nuts soaked in water into a smooth paste. Keep aside.
Then, grind green chillies into a coarse paste. Keep aside.
In a kadai, heat oil . Add onion and fry till it turns translucent. Add cinnamon, cardamom, cloves and sauté for a while. Then add the green chilly paste and fry for a minute. Add the tomato puree and cashew-nut paste. Cook till oil separates. Add red chilly powder, coriander powder, cumin powder and salt. Mix evenly. Then, add cooked mushrooms and baby corn pieces . Mix evenly and cook for 5 minutes.
Garnish with coriander leaves.
Serve hot with chapatis/ rotis / phulkas.

Jun 6, 2012

Banana- Potato Cutlet

Ingredients :

Raw Banana – 1
Potato – 1
Green chilly – 1
Red chilly powder – 1 tsp
Ginger – ½ inch piece ( finely chopped )
Roasted and crushed ( jeera )  cumin seeds – ½ tsp
Ajwain – ½ tsp
Pepper powder – ½ tsp
Coriander leaves – Little ( finely chopped )
Bread crumbs – ½ cup
Salt – To taste

Method :

Boil raw banana and potato. Peel and mash them. Add roasted and crushed cumin seeds, ajwain , pepper powder and mix evenly. Add green chilly pieces, ginger, red chilly powder and salt as per taste. Mix again evenly. Make small balls from the prepared dough and prepare tikkis of any desired shape. Roll the prepared tikkis in bread crumbs.
On a tava heat oil. Shallow fry the tikkis till golden browned on the both sides.
Serve hot with tomato sauce.

May 12, 2012

Sprouted Moth bean Masala

Ingredients : 

Sproued Moth bean / Matki – 2 cup
Tomatoes – 2, large
Salt – To taste
Oil – 1 tsp
Coriander leaves – Little ( finely chopped )

For preparing paste :

Onion – 1, sliced
Poppy seeds / Khus - Khus – 4 tsp
Cinnamon – 3 sticks
Cloves – 3
Pepper-corns – 3 to 4
Garlic – 2 cloves
Coriander seeds – 1 tsp
Roasted Red chillies – 6 to 7

Method :

Heat oil in a pan and roast poppy seeds + onion slices + cinnamon sticks + cloves + pepper-corns + coriander seeds + roasted red chillies. Grind the roasted ingredients into a coarse paste. Before removing the paste, add garlic and grind again fine paste by adding little water. Transfer the ground paste in a bowl and Keep aside.
Cut  the tomatoes into big slices. In a deep bottomed vessel, add the sliced tomatoes + ¼ cup of water and cook. Blend the cooked tomato slices into a smooth consistency puree by adding the water used for cooking. Keep aside.
In a deep bottomed kadai, add the sprouted moth beans, ground paste, 2 to 3 teaspoons of water and cook for 10 minutes. When cooked, add the pureed tomato and salt. Cook again for 5 minutes. Garnish with finely chopped coriander leaves.
Serve hot with chapatti. 

Paneer in Carrot-Tomato gravy

Ingredients :

Paneer – 1 cup ( cubed )
Carrot – 1, big ( boiled and pureed )
Tomatoes – 2 ( boiled and pureed )
Red chilly powder – 2 tsp
Asofoetida / Hing – A pinch
Ginger paste – 1 tsp
Mustard seeds – 1 tsp
Milk – 2 tsp
Salt – To taste
Oil – 3 tsp
Curry leaves – A strand
Coriander leaves – Little ( finely chopped )

Method :

In a kadai , heat oil. Add mustard seeds and asofoetida. When mustard seeds begin to crackle, add curry leaves, ginger paste and fry till the raw smell disappears. Then, add red chilly powder, pureed tomato and cook till the oil is left on the sides of the kadai.
Add pureed carrot and mix evenly. Cook for 2 minutes. Add salt and cook again for 2 minutes on high flame. Add cubed paneer and cook for 2 minutes. Finally, add milk, stir evenly and cook for a minute.
Garnish with finely chopped coriander leaves.
Serve hot with rotis / chapatis.

May 7, 2012

Live it up this Summer.... ( ENTRY FOR The Lakmé Diva Blogger Contest on IndiBlogger )

Sun tan is one of the major problem with the darker skins. Many of them like to have their skin tanned in summer but some wants to get rid away from sun tan. The affected areas are mainly face, neck and arms. Avoiding over exposure to sun may get rid of  tan. Tanning, which is visible on your skin, is a sign that deep down in your skin’s derma-layers, damages like sun spots, pigmentation, age lines and more, are forming.
Block out the sun-rays and protect your skin from within by using the new Lakmé Sun Expert Range. The range offers broad spectrum sunscreens that gives you up-to 97% protection from harmful effects of the sun and protects from deep-skin damage caused by the sun. The sunscreens range from SPF 24 to SPF 50 and PA+, PA++ and PA+++ includes specific sunscreens for dry, oily and normal skin. The Lakmé Sun Expert After Sun range offers a Skin Lightening Gel, Skin Lightening Mask, and Skin Lightening Face wash,  perfect to give your skin a radiant glow after a long day in the sun.
Lakmé Sun Expert range provides complete protection from the sun’s harmful rays. It provides superior protection against both UVA and UVB rays to keep skin healthy and beautiful. 
SPF blocks UVB rays which cause sunburn.
PA protects against UVA rays that cause deep-skin damage
The Lakmé Sun Expert range features a wide range of sunscreens. So depending on skin type and the number of hours you spend in the sun, you can choose a sunscreen that’s right for you. Lakmé Sun Expert also has a range of After Sun products to heal and repair skin post sun-exposure

Lakmé  Sun Expert Range Product Details

Lakmé Sun Expert Fairness + UV Lotion SPF 24 PA ++: For all skin types

  • Broad spectrum UV protection
  • SPF 24 protects the skin from UVB rays
  • PA++ protects the skin from the major contributor to skin damage, UVA rays
  • Daily sunscreen formulation with antioxidant-rich ingredients such as cucumber, lemon grass extracts and Vitamin B3 to protect your skin and correct past sun damage, dark spots and pigmentation

Lakmé Sun Expert Fairness + UV Lotion SPF 30 PA +: For Oily Skin

  • Broad spectrum UV protection, keeping your skin looking fresh and oil-free
  • PA+ shields the skin from the harmful UVA rays
  • SPF 30 protects the skin from UVB rays
  • Lightweight, non- oily sunscreen with mineral clay  for superior oil control and
  • vitamin rich ingredients such as cucumber and lemon grass extracts to protect
  • the skin and correct past skin blemishes
  • Regular usage makes your skin many shades lighter

Lakmé Sun Expert Fairness + UV Lotion SPF 30 PA ++: For normal to dry skin

  • Broad spectrum UV protection, keeping your skin looking fresh and oil-free
  • PA++ shields the skin from the harmful UVA rays
  • SPF 30 protects the skin from UVB rays
  • Lightweight, non- oily sunscreen with mineral clay  for superior oil control and vitamin rich ingredients such as cucumber and lemon grass extracts to protect the skin and correct past skin blemishes
  • Regular usage makes your skin many shades lighter

Lakmé Sun Expert Fairness + UV Lotion SPF 50 PA +++: For normal to dry skin

  • High performance sunscreen that gives complete UV protection, no matter how strong the rays are
  • SPF 50 gives 97% skin protection from UVB rays
  • PA +++ keeps skin completely safe from harmful UVA rays
  • Cucumber and lemon grass extracts moisturize the skin and make it glow even more


Home remedies for tanned skin -

  • Before going for a bath rub the lemon slice on the affected skin. Let it dry and take bath after half an hour. Lemon is one of the best remedy to get rid from tan.
  • Apply yogurt daily on your face. This makes the skin softer and also reduces darkness. This can be applied daily. It acts as a deep cleanser.
  • Squeeze some tomato juice and apply it directly on to your face and leave it for 15 minutes. This caan be done in alternate days which helps to reduce the sun tan.
  • Mix grounded powdered almonds, oatmeal, plain yogurt, milk and allow it soak for few minutes. When they are mixed well apply to your face. Leave it for 30 minutes and when fully dried wash it warm water. Repeat it twice in a week.
  • Aloe vera is one of the best remedy for sun tanned skin. This can be applied daily at bedtime.
  • Drink enough water during daytime in summer, preferably a glass of water every hour.
  • Boil milk with a pinch of cardamom or some rose petals. Cool it and enjoy this excellent summer drink!
  • Have fruit juices like those made from watermelon, orange, pineapple etc. Add some leaves of mint in them as it has excellent cooling effect.
  • Make 'lassi' from curd (yogurt). Mix curd and water in ratio of 3:1 and add sugar and/or rose petal to beat the heat.
  • Have herbal tea made from mint leaves to keep cool in summer.
  • Make 'aam panna' or the 'raw mango juice' by first roasting or boiling raw mangoes and then mixing the pulp in cool water with a pinch of salt, some sugar and half tsp roasted cumin powder.
  • Have 'chanch' or buttermilk in the morning with your breakfast. This keeps cool from within and save you from the heat waves outside.

May 2, 2012

Mango – Garlic Pickle

                                                                     Mundappa Mango

Ingredients :

Raw Mangoes – 3 to 4
Red chillies – 15 to 18
Mustard seeds – 1 cup
Coriander seeds – ¼ cup
Cumin seeds / Jeera – 2 tsp
Fenugreek seeds / methi – 1 ¼ tsp
Garlic – ¼ cup , finely chopped
Curry leaves – ¼ cup , chopped
Salt – 2 cups
Water – 5 cups
Oil – 3 tsp

Method :

Chop the mango into square pieces ( discard the seeds ).

In a vessel, add salt and water. Highly Boil the salt water till more bubbles appear. After transferring it in a container, as the salt water comes to lukewarm level, add the mango pieces to it and mix evenly. Set aside.
Meanwhile, in a kadai heat a tsp of oil. Add the red chillies and fry for some-time. Transfer the red chillies on a plate. In the same kadai, add the mustard seeds and fry for some-time. After transferring the mustard in a bowl, continue separately frying process in the same kadai till fenugreek seeds and cumin seeds are fried.
Grind the red chillies to a coarse powder. Transfer the powdered red chillies into a bowl. Then, grind the mustards seeds, fenugreek seeds and cumin seeds together into a coarse powder. Before transferring the ground powder, add the powdered redcillies and little salt water to the grinder ( {prepared in the first step} DO NOT USE SEPARATE WATER ). Grind into a coarse paste.
Strain the mango pieces in a vessel from the salt water ( Preserve the salt water in a bottle  ).
Add the ground paste to the vessel which contains mango pieces. Mix evenly. If u want more gravy in pickle ( KHOLU in Konkani ) add the preserved salt water as per required consistency. Mix evenly.
In a kadai, heat 2 tsp of oil. Then add the garlic pieces and fry till golden browned. Add curry leaves and fry for ½ minute. Add the prepared tempering to the pickle. Mix evenly.
Store the pickle in an air-tight container. Serve as a side dish with cooked rice and dal.

Apr 30, 2012

Soya – Paneer Bhurji

Ingredients :

Paneer – 1 cup, crumbled
Soya granules – 1 cup ( soak in hot water for 10-15 minutes & then drain the
                                               water completely )
Tomato – ¼ cup , chopped into small pieces
Onion – ¼ cup , finely chopped
Capsicum – 1, small ( chopped into small pieces )
Green peas – ¼ cup ( blanched / boiled )
Coriander powder – 1 tsp
Red chilly powder – ¾ tsp
Green chillies – 2 , chopped
Cumin seeds – 1 tsp
Salt – To taste
Oil – 3 tsp
Coriander leaves – Little, finely chopped

Method :

In a kadai, heat oil. Add cumin seeds. When cumin seeds start to crackle, add onion pieces and fry till it becomes translucent. Then, add tomato pieces and green chilly pieces. Cook for 2 to 3 minutes. Add crumbled paneer, soya granules and cook again for 3 minutes. Add capsicum pieces , green peas. Cover the kadai with lid and cook for 4 to 5 minutes. Garnish with coriander leaves.
Serve hot with rotis / chapatis.