Buttered Herb Rice.

Buttered Herbed rice is one of the easiest rice dish to make. It is mildly seasoned with herbs and tossed in butter.

Goes well with any continental gravy or sauce,also can be used in plating sizzlers.

Here I have used white basmati rice,same recipe can also be made using brown basmati rice.

Ingredients:

1 cup cooked Basmati Rice.

2 tbsp fresh Parsley leaves, finely chopped

1/2 Red Chilli Flakes.

1 tbsp Butter.

Salt to taste.

Method:
Heat a pan,add butter once it melts add flakes and chopped parsle toss them well for about a minute.

Now add the cooked rice and salt, mix well to combine. Let them cook for 2-3 minutes.

Once done, turn off the heat and remove in a serving dish serve with any sauce or gravy.

Happy Cooking!!!

Sameera.

Parsi Brown Rice.

This rice has brown color and the colour comes from the caramelization of sugar and onions. This is the distinct feature of this rice dish.

This rice has mild sweet taste due to the presence of sugar and onion, Whole garam masala adds the aroma.

Traditionally this rice is served with dhansak,but I love to have it on its own with salad and pickle.

Ingredients:

1 cup Basmati Rice.

1 inch Cinnamon.

2 to 3 Cloves.

3 Green Cardamoms.

3 Black Peppercorns.

2 tbsp Cashewnuts broken into pieces.

2 Onion, thinly sliced.

1 Green Chilli slit into half.

1 tsp Sugar.

1 tbsp Ghee.

2 cup boiling Water.

Salt to taste.

Method:

Soak the basmati rice in enough water for 30 mins. After 30 mins, drain the rice and keep aside.
Heat ghee in a thick bottomed pot. Add the cinnamon, cardamom, cloves and black pepper. Fry till they get fragrant.Add green chilli,sliced onions and Cashew nut pieces,stir and fry the onions till they get translucent and are softened.

Now add sugar and stir. Continue frying the onions till they caramelize and get browned.
keep on stirring in between to ensure even browning.

When the onions have got browned,
add the rice and gently stir,add salt and mix well.

Pour 2 cups of boiling hot water,let the mixture come to boil.

Cover tightly and let the rice cook till done and all the water is absorbed.
Don’t stir in between as we don’t want to break the rice grains. Cover and cook the rice for 2-3 minutes more.

Remove in a serving bowl and serve parsi brown rice with veg dhansak or parsi dal.

Happy Cooking!!!

Sameera.

Cabbage and Capsicum Nu Shaak.

This is a very simple and flavour full dish from Gujrati cusine made using minimal ingredients.
Goes well with phulka or roti.
The tanginess of lemon juice and crunchyness of the semi cooked vegetables makes this dish a star.

Ingredients:

3 cups Cabbage,thinly sliced.

1 Capsicum, thinly sliced.

1 tspn Oil.

1 tspn Mustard Seeds.

1 tsp Cumin Seeds.

2 Green Chillies slit into half.

a pinch of Asafoetida.

1/4 tspn Turmeric Powder.

1 tspn Lemon Juice.

1 tsp Sugar.

Salt to taste.

Method:

Wash and pat dry cabbage,capsicum and green chillies.
Thinly slice and keep aside.

In a pan heat oil, add mustard seeds and cumin seeds,once they splutters, add asafoetida, turmeric powder and green chillies to it.

Saute for a minute in low flame. Next add the capsicum and cabbage,add salt,mix well.

Cover with lid and cook for 2 minutes,add sugar mix well.
Turn off the flame,squeeze lemon juice on top and mix well.

Remove in a serving bowl and serve hot with roti or phulka.

Tip: Don’t overcook this vegetable,leave it little crunchy and crispy.

Happy Cooking!!!

Sameera.

Bharli Mirchi.

Bharli Mirchi or Bharwan Mirch makes a perfect side dish to go along with everything,chapati,bhakri or even simple Dal rice.
This dish is very special to me as the recipe was shared with me by my late mother in law Mrs Nanda More who was a very loving Mom and an excellent cook….I so very much miss her and the lovely food made by her.
Here we use bhavnagri mirchi as it is not very spicy.

Ingredients:

10 Bhavnagari Mirchi.

1/4 cup roasted Besan.

1/4 cup Finely chopped Coriander Leaves.

2 tbsp Sesame Seeds,lightly roasted.

1 tsp Red Chilli Powder.

2 tsp Dhana Jeera Powder.

1/4 tsp Turmeric Powder.

1 tsp Sugar.

Juice of half Lemon.

Salt to taste

Oil for Shallow Frying.

Method:

Wash bhavnagari mirchis very well and pat them dry.
Make a slit through the mirchi and pull it apart.
Keeping the stem on.Apply little salt and keep aside.

Take all the ingredients except oil in a plate.

Mix them well.

Now stuff the prepared mixture in the slit mirchi,stuff all the mirchis.

Heat 2 tsp oil in a pan, line all stuffed chillies over oil on a pan.

Cover and allow it cook over medium heat for 5 minutes.
After 5 minutes open the cover and turn them around.

Fry mirchis till they get deep golden color from all the sides.

Remove on an absorbent paper and serve hot.

Happy Cooking!!!

Sameera.

Appam.

Appam are tasty lacy soft hoppers made from a ground, fermented rice and coconut batter, traditionally served with Veg stew.

Traditionally appam are fermented with toddy( local alcoholic drink made from from palm or coconut flower).

As toddy is not available everywhere easily, dry active yeast is used as a substitute. .

This appam recipe is made without yeast.

Ingredients:

2 cups regular white Rice.

1/2 cup Poha .

1/2 cup freshly grated Coconut.

1/2 tsp Methi seeds.

2 tbsp Sugar.

Salt to taste.

1 cup Tender Coconut Water.

Oil for smearing.

Method:

Rinse the rice and methi seeds together for a couple of times.
Soak rice in water for 5 hours.
Drain and add to the grinder,also add grated coconut, poha (soaked and drained),sugar, salt and tender coconut water.

Grind to a smooth flowing batter.Pour the batter in a large bowl or pan. Cover and keep aside for fermenting for 10 to 12 hours, depending on the temperature conditions.
The batter will rise and increase in volume the next day.Add little water if required to have a runny consistency.

Heat an appam pan,smear some oil on the pan.
Spread a ladle full of the batter.

Turn and tilt the pan so as to spread the batter.

Cover the pan and let the appam cook. The base should become nicely light golden.

Make all appam this way.

Serve immediately with vegetable stew.

Happy Cooking!!!

Sameera.

Vegetable Stew.

This is a mildly flavoured vegetables curry from kerala,which is a combination of vegetables and creamy coconut milk based curry.

Popularly served with malabar parotta or appam, but can also be served with idiyappam or oghee rice.

I have used readymade coconut milk available in tetra pack instead freshly squeezed coconut milk can also be used. You can add any vegetable of your choice to this dish,apart from the ones I have used you can add brocolli, snow pea, tindora, yam and, cauliflower, beetroot,sweet potato,etc.

Ingredients:

½ tbsp Coconut Oil.

2 Cloves.

1 inch Cinnamon.

2 pods Cardamom.

1 small Onion thinly sliced.

5 French Beans chopped.

1 Carrot chopped.

1 Potato cubed.

1/4 cup Green Peas.

1/4 cup Pumpkin Cubed.

3 Green Chillies slit.

12 Curry Leaves.

1 inch Ginger finely chopped.

1 cup thin Coconut Milk.

1 cup thick Coconut Milk.

Salt to taste.

Method:

Chop all the vegetables and keep aside.

In a large pan heat coconut oil,add cloves, cinnamon and cardamom.,saute for a minute,add green chillies and curry leaves.Saute well. add onion and ginger saute till they shrink slightly. do not brown the onions.

Now add all the prepared vegetables,add salt,mix well,add 1 cup water and mix well,let it com to boil
cover and cook for 5 minutes or till vegetables are half cooked.

Now add thin coconut milk and mix well.
cook for 7 minutes or till vegetables are cooked completely.

Now switch off the flame and add thick coconut milk and 1 tsp coconut oil. mix well.

Remove in a serving dish and serve immediately with appam or mallu parota.

Happy Cooking!!!

Sameera.

Crispy Masala Macaroni.

Crispy Macroni Snack is an easy to make completely unique snack recipe.To prepare this crispy Macaroni Snack Macaroni is cooked and dried completely and coated in a flour mix,Then it is deep fried and tossed with aromatic and flavourful seasoning. Finally allow this to cool completely and store in an air tight jar.Trust me it’s very addictive!

Ingredients:

1 cup Macaroni.

1/2 cup Corn Flour.

1 tsp Red Chilli Powder .

Salt to taste.

Oil for deep frying.

Method:

Take a deep saucepan and combine two cups water,2 tbsp oil and salt.Bring it to boil and add Macaroni.Cook it for 10-12 minutes.

Drain well.Keep aside.

Sprinkle corn flour and salt,Mix well.
cornflour should coat the macroni well.

Heat oil in a pan and fry the Macaroni till crisp and light brown in colour.

Remove on absorbent paper.

Sprinkle red chilli powder and toss it well.

Let it cool completely,store in airtight jar and serve as desired.

Happy Cooking!!!

Sameera.

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Tandalachi Bhakri.

Mostly bhakri is made using only rice flour,but I find it difficult to roll,so I follow my mom’s trick of adding some wheat flour,this makes it rollable and remains soft for a long time.

This Bhakri goes well with almost everything leafy vegetables or even fish or egg curry.

Ingredients:

1 cup Rice flour.

1/2 cup Wheat flour.

Salt to taste

Method:
Take the rice flour and wheat flour in a deep dish,add salt to it,mix well.

Add water and knead into a semi soft dough.

Divide into four equal portions and roll into balls.Sprinkle some rice flour on the work top and place a dough ball on it and roll into a round bhakri carefully using rolling pin.

Heat a tawa to medium hot, place the bhakri over and dab a little water on top evenly .

Let it cook. As the water evaporates (in about 10 seconds or so), flip it over.

In another 10 secs, remove it from the griddle with a tong  hold it over the high flame,in such a way that the watered surface goes directly onto the flame.

Bhakri should puff up nicely.

Turn over and roast the other side too.

Finish roasting both the sides until you see black spots on them.

Remove on cooling rack.

Serve hot with any vegetable,fish gravy or chicken.

Happy Cooking !!!

Sameera.

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Patole.

Patole is a traditional Maharashtrian dish,made especially in month of Shravan.Also made as prasad for Nag Panchami. 

नागपंचमी – श्रावणातला पहिला सण नागपंचमी या दिवशीं नागाची पूजा केली जाते‌ या दिवशीं घरात भाजी चिरणे, कोणतेही पदार्थ तळलेले किंवा भाजले जात नाही. कोकणात सासरी गेलेल्या मुलीला भाऊ या दिवशी माहेरी घेऊन येतो . सर्व गावातील मुली एकत्र येऊन हा सण साजरा करतात . झाडावर झोका बांधून त्यावर बसून झोके घेतात. नागोबाची गाणी गातात. झिम्मा.फुगडी,फेर धरतात . या दिवशी बहीण भावासाठी दिर्घ आयुष्यासाठी देवाजवळ मागणे मागते. घरोघरी मोदक, पुरणाचे दिंडे , पातोळ्या असा नैवेद्य दाखवला जातो. नागोबाला लाह्या दूध यांचा नैवेद्य दाखवला जातो.खरतर हा सण निसर्गातील विविध प्रकारचे प्राणी . याबद्दल कृतज्ञता व्यक्त करण्यासाठी साजरा केला जातो .

Its easy to make if you master the trick of making it.

Patole is a traditional Maharashtrian dish,made especially in month of Shravan.Also made as prasad for Nag Panchami. 

नागपंचमी – श्रावणातला पहिला सण नागपंचमी या दिवशीं नागाची पूजा केली जाते‌ या दिवशीं घरात भाजी चिरणे, कोणतेही पदार्थ तळलेले किंवा भाजले जात नाही. कोकणात सासरी गेलेल्या मुलीला भाऊ या दिवशी माहेरी घेऊन येतो . सर्व गावातील मुली एकत्र येऊन हा सण साजरा करतात . झाडावर झोका बांधून त्यावर बसून झोके घेतात. नागोबाची गाणी गातात. झिम्मा.फुगडी,फेर धरतात . या दिवशी बहीण भावासाठी दिर्घ आयुष्यासाठी देवाजवळ मागणे मागते. घरोघरी मोदक, पुरणाचे दिंडे , पातोळ्या असा नैवेद्य दाखवला जातो. नागोबाला लाह्या दूध यांचा नैवेद्य दाखवला जातो.खरतर हा सण निसर्गातील विविध प्रकारचे प्राणी . याबद्दल कृतज्ञता व्यक्त करण्यासाठी साजरा केला जातो .

Its easy to make if you master the trick of making it.

Ingredients:

6 FreshTurmeric leaves.washed and destalked

4 tbsp Ghee

For the outter covering:

2 cups Rice flour(flour of washed and dried rice).

2 cups grated Cucumber.

2 tbsp Ghee.

1/4 tsp Elaichi powder.

Salt to taste.

For the Stuffing:

3 cups Grated coconut.

2 cup Grated jaggery.

salt to taste.

2 tsp Elaichi (cardamom) powder.

2 tbsp Ghee.

Method:

For the stuffing:

In a non stick pan,heat ghee,add grated coconut and roast for a minute.

Now add grated jaggery and salt,mix well till jaggery dries up.

Add cardamom powder,mix well.

Keep aside for cooling.

For the Covering:

For this recipe we have to use tavsa,a kind of cucumber available in month of Shravan.

In a thick bottom pan mix together grated cucumber and water,add salt,ghee and cardamom powder.

Mix well and keep for boiling,cook on medium flame till cucumber is cooked.

Add rice flour.

Stir well till a dough consistency is formed.

Cover and cook for 2 to 3 minutes, while the mixture is still hot remove in a big plate, apply little ghee to your hand and knead well to form a soft dough,Keep aside.

You will require fresh turmeric leaves.

If turmeric leaves are not available,you can use banana leaves also,but turmeric leaves gives a nice taste to the dish.

Take a turmeric leaf and place it upside down(greener part facing towards you) do apply ghee to it.

Make a small ball out of the dough and place on the leaf.

Cover with a plastic sheet.

With a rolling pin roll out till the edges of the leaf.

Now,in the centre of the leaf place the stuffing.

Fold the leaf in half,press at the edges to seal.

Make some more out of the remaining leaves,dough and stuffing.

patole can be made by folding the leaf vertically also.

Once 8 to 10 Patoles are made,keep water for boiling in a steamer.

Place some turmeric or banana leaves in the top vessel of steamer and greese with  little melted ghee.

Arrange patole on it.Now place this top vessel on lower vessel which contains boiling water.Cover and steam for 10 mins.

Remove and serve hot,Drizzle some ghee before serving.

Remove the leaf,before eating.

Happy Cooking !!!

Sameera.

Mandeli Chi Chatni.

Malvan being a coastal area, coconut and fish along with rice forms our staple food,our fish curries,when combined with rice is a combination to die for.The distinct flavour to the curry comes from the use of coconut oil.

This recipe gets its name “chatni “as the consistency of this gravy is thick and not like curry….

Here I have added a turmeric leaf,which gives a very distinct taste to the dish,either fresh or dried turmeric leaf can be used .

It go well with ,chapati,bhakri,ghavana almost everything……and tastes best if had a day after cooking.
So here goes the recipe…

Ingredients:

15 to 20 Mandeli cut and cleaned.

1 small Onion chopped.

1/4 cup grated Coconut.

6 Peppercorns.

1 tbsp Tamarind pulp

2 tbsp Coconut oil.

1/2 tsp Turmeric Powder.

Salt to taste.

2 fresh or dried Turmeric Leaves.

For the Masala:

1 medium sized Onion.

2 tbsp Dhana(corriander seeds).

5 tbsp Red Chilli Powder.

1 tbsp Turmeric Powder.

1 tsp Black pepper Powder.

Method:

Wash and clean mandeli.

Add salt and turmeric Keep aside.

Grind all the masala ingredients to a fine paste.

Apply grounded masala paste to mandeli and keep aside.

Grind together grated coconut,peppercorns and half chopped onion to a fine paste.keep aside.

Heat oil in a kadhai.Add turmeric leaves and half chopped onion,let it turn brown.

Add marinated mandeli,saute well with light hand,add coconut paste, mix well and cook for 5 to 7 minutes or till mandeli is cooked.

Add tamarind paste and salt if required.(As salt is applied to mandeli).

Remove in a serving bowl.

Serve hot with steam rice or bhakri of your choice.

Tip-Dont over cook the dish or else flesh will seperate from the bones.

Happy Cooking !!!

Sameera.