Garlic Rice

Garlic Rice is a very simple recipe which i learnt from my mother in law.

It is very good for our health and of course tasty too.

Ingredients:

1 cup      Cooked Rice           

4             Garlic

4 tbsp     Grated Coconut

4             Red chilli

1 tsp       Sesame oil

Salt         As per taste

Method:

Heat sesame oil in a pan.
Add red chillies and garlic and fry well.
Add coconut and fry till light brown.
Allow to cool and grind without adding water.
Mix to cooked rice. Add salt as per taste and mix. Serve.

See how simple it is!!!!

Shakkarpara Or Sweet Diamond Cuts

Shakkarpara or sweet diamond cuts is another diwali  hit in our house which my mom makes for every diwali. This is very simple to make, not much effort but tastes really good. It is basically plain diamond cuts coated with sugar syrup which gives it a sweet taste. If you want to try something really simple and yet get good remarks you should definitely try this.

Ingredients:

1 cup Maida

1 tsp  Ghee or oil

1 pinch Salt

Water to knead dough

Oil to Deep Fry

For Sugar Syrup:

1 cup sugar

1/2 cup water

1 tsp Lime juice

Method:

Mix Maida, ghee and salt and add water little by little to make a smooth dough and keep aside for 15 minutes.

Prepare 1 string consistency sugar syrup by mixing sugar and water and boil for 5-10 minutes.
Add lime juice at the end to prevent crystallisation of sugar.

Divide the dough into 4 or 5 balls. Apply little flour on the board and roll evenly as thin as possible.
Use plastic sheet or wax paper on you rolling board if you have difficulty in rolling.

Make straight lines using knife or pizza cutter. Make diagonal lines to form small diagonal shapes.

Heat Oil and add the doamond cuts. Keep turning them so that they cook evenly.
Cook till golden brown in colour. Transfer to a kitchen towel and immediately dip in the sugar syrup.

Mix well and remove to a plate. Allow to cool.

Sugar coated little diamond biscuits are ready.

Besan Ka Ladoo

I remember my mom making besan ka ladoo for every diwali and at some other festivals and occassions as well. I have seen her making these with a lot of love ever since I was a small kid and always love it for its simplicity - no complications in making, in its flavor or in anything about besan ke ladoo. So I decided to go for it this diwali. Here's my mom's recipe for Besan ke Ladoo.

Ingredients:

1 cup               Besan or Gram Flour

1/2 cup            Ghee, melted

3/4 cup            Powdered Sugar

1 tsp                Cardamom Powder

Method:

Heat a kadai or pan and fry besan till you get a good  aroma of roasted flour and it turns slightly brown in colour. Remove from heat.
Add ghee little by little and mix well.
Add powdered sugar, cardamom powder and mix. Add some more ghee if necessary.
The consistency should be such that you can shape into balls easily.
Apply some ghee in your palms, take a portion of the mixture and make into balls while the mixture is still hot .
Arrange in a plate and allow to cool.
Delicious Besan ka Ladoo is ready - and yeah don't forget to add lots ok love while you make them!!!

Badusha

Wowwwwwwwww  Badusha!!!!!!!!!!!!
Badusha is my husband's only favourite sweet. I had no idea how to make it until yestarday when I watched few videos in youtube and referred some websites for the recipe. Then only I realised how easy it was and thought I should definitely give it a try. And that's how Badusha is on top of my Diwali Sweets list. Here's the recipe.

Ingredients:

For Badusha:

 

2 cup      Maida

 

2 tsp       Curd

 

2-4 tsp    Ghee

 

2 pinch   Cooking Soda

 

Water to knead dough

 

Oil to deep fry

 

For Sugar Syrup:

 

2 cup       Sugar

 

1 cup       Water

1 tsp        Lime juice

Method:

Sieve Maida and cooking soda. Add curd and ghee to it and mix roughly with water.
Do not knead too much, mix the flour with other ingredients just roughly.
Keep the dough aside for 15 to 20 minutes.
Meanwhile, prepare sugar syrup. Add sugar and water to a bowl and bring to boil.
Reduce heat and keep for 15 minutes in loe flame to form a thick sugar syrup of 2 string consistency.
Add lime juice to prevent sugar syrup from crystallizing.

Heat oil in a kadai or pan. Oil should not be too hot.
Prepare small balls out of the dough and push in the centre to look like a doughnut.
Put the balls in the oil and cook for 15 to 20 minutes in low flame.
Turn sides frequently and always keep the flame low.
If oil gets too hot remove pan from heat and allow the balls to cook.
Drain the balls into a kitchen towel and dip in sugar syrup for few minutes.
Remove and arrange in a plate.
When all the balls are done pour sugar syrup over the badushahs and allow to cool for 30 minutes.
Garnish with almond and your Badusha is ready.

Tangy Veg Pasta

Pasta is my husband's favourite. I had to try this pasta recipe several times to make it exactly as per his taste. So here's the recipe for a tangy veg pasta.

Ingredients:

1 Onion    Cut in cubes
2 Garlic    Finely Chopped
1 cup Beans  
1 Capsicum
1 Carrot
1 cup Mushroom
4 Baby corn
1 tsp Chilli Flakes
1 tsp Oregano
4 tbsp Red Pasta Sauce
3 tbsp White Pasta Sauce

1 cup Pasta
2 tbsp Olive oil
Salt to taste

Method:

Cook pasta in a bowl of water. Add few drops of olive oil while cooking to avoid pasta sticking to each other. Cook for 8 minutes or as per instructions on the pack. Drain and keep aside.
Cut vegetables as per the size and shape of pasta so that it looks good when served.
Heat olive oil in a pan. Add garlic, onion and saute for a while.
Add beans, baby corn and cook for 2 minutes. Add carrot, mushroom and cook for 2 minutes.
Add capsicum, chilli flakes and oregano and mix well.
Add red and white pasta sauce and mix well. You can add more red or white sauce if you need.
Add cooked pasta and salt. Mix well and cook for 1 minute.
Check for salt and remove from heat.
Serve hot.
 

Tamrind Rice / Puliyogare

Puliyogare is a very popular South Indian rice variety. It is distributed in most south indian temples as prasadam also.
Today I am sharing this recipe which I learnt from my mom as requested by my friend. So here's the recipe.


Ingredients:

For Puliyogare Paste:

1 cup           Tamrind Pulp
2 tsp             Jaggery
1 tsp             Mustard Seeds
6                   Red Chillies
1/2 tsp          Asafoetida or Hing
2 strands      Curry leaves
1-2 tsp         Chilli powder
2 tsp            Salt
4 tbsp          Oil

For Tamrind Rice:

2 cups       Cooked Rice
1 tsp          Mustard Seeds
4 strands   Curry leaves
1/2 tsp       Asafoetida or Hing
1/4 cup      Groundnuts
3-4 tbsp     Puliyogare Paste
2 tbsp        Oil

Salt           As per taste

Method:

For Puliyogare Paste:

Soak tamrind in 2 cups of water for 2 hours, blend in a mixie and strain to get tamrind pulp.
Heat oil in a pan, add mustard and allow to splutter. Add curry leaves, red chillies and asafoetida.
Fry and add the tamrind pulp. Allow to boil well and keep in low flame for 10 minutes, stirring occassionally. Add salt, chilli powder and jaggery and keep stirring.
Taste a portion of this paste and add more tamrind, chilli powder, salt or jaggery as needed.
Allow the mixture to boil in low flame, stirring occassionally until you get a thick paste. (This takes around 15 to 20 minutes).
Puliyogare paste is ready. You can mix it with rice right away or allow it to cool and store it in an air tight container in fridge for months.

For Tamrind Rice or Puliyogare:

Cook rice and spread in a large bowl or plate.
Add the puliyogare paste prepared above to rice and mix well.
Make a seasoing by heating oil in a pan, add mustard seeds, asafoetida, curry leaves, ground nut.
Add the seasoing to rice along with some salt and mix well.
Tamrind Rice or Puliyogare is ready!!!!

Pav Bhaji

When ever i hear the word Pav Bhaji my childhood memories run into my mind.

I was brough up in mumbai so I need not explain further - why..........

I love all the chat items - especially the vada pav which is so handy.

But today let me share my version of Pav Bhaji which i think is easy and you will also like it.

 

Ingredients:

Potato                         1
Beans                         125 gram
Cabbage                     100 gram
Capsicum                   1 small
Peas                           1 cup
Carrot                         1
Onion                         1
Green Chilli                2-3
Jeera                          1 tsp
Chilli powder              1 tsp
Pav Bhaji Masala       1 tsp
Turmeric Powder       1/4 tsp
Salt                              As per taste
Lemon juice                Juice from 1 lemon
Corriander Leaves      1 cup

Method:

Heat oil in a cooker, add jeera, green chillies and onion and fry
well.
Add tomato and fry. Add the remaining vegetables (all vegetables
finely chopped), chilli powder, turmeric powder, salt and 1 cup water
and pressure cook for 5-8 minutes.
Mash the vegetables well and add pav bhaji masala and corriander
leaves. Add more water if required and allow to boil and cook well.
Serve hot garnished with finely chopped onion, corriander leaves and
lemon juice.
It goes well with Indian Pav. Heat the pav in a pan with little butter
on both sides. Serve hot.