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Coconut Cabbage

Coconut Cabbage is dry vegetable flavoured with fresh grated coconut, tempered with mustard seeds & dry red chillies.




Directions

Preparation

  1. Finely shred cabbage.
  2. Finely grate coconut.
  3. Slit green chilli from middle.

Method

  1. Heat oil in kadai, add mustard seeds and urad dal. Let it crackle.
  2. Add the green chilli, broken dry red chillies, curry leaves and turmeric powder. Stir for few seconds.
  3. Add the cabbage, salt, 1/4 cup of water and cook over a medium flame till cabbage becomes tender.
  4. Add the grated coconut, mix well & serve hot.




Achari Kaddu

  • Sweet & tangy flavour of kaddu (pumpkin) taste best with hot roti.




    Directions

    Preparation

    1. Finely chop pumpkin.
    2. Finely chop onion.

    Method

    1. Heat oil in kadai, add cumin seeds, fennel seeds, nigella seeds & fenugreek seeds. Let it crackle.
    2. Add onion & saute till it turns translucent.
    3. Add pumpkin, turmeric powder, chilli powder, dried mango powder & salt. Mix well and add 1/2 cup of water. Cover and cook on low flame till pumpkin becomes soft and stirring in between, till the oil separates.
    4. Add coriander & serve hot.




  • Dal khichdi




    Directions

    Preparation

    1. Finely chop tomatoes.
    2. Finely chop coriander.
    3. Cut onion in to 4 parts.
    4. Slit green chillies.
    5. Wash dal and rice seperately and keep aside.

    Method

    1. In a pressure cooker add dal, red chili, green chili, onion, garlic 1/2 tsp, turmeric, water and salt.
    2. Pressure cook dal for 3 whistles or till it is completely cooked.
    3. Let the steam escape, open the lid add rice and water. Mix well, pressure cook for 2 whistles or till it is completely cooked.
    4. For Tempering
      • In a pan add ghee and heat on low flame. Add bay leaf and cumin seeds, let it crackle. Add ginger and garlic, saute for few mins.
      • Add curry leaves, saute for few seconds. Add tomatoes, cover the pan and cook till tomatoes becomes soft.
    5. Add the tempering and coriander leaves in khichdi. Mix well and serve hot.




    Kashmiri Pulao

    Kashmiri pulao is a very popular and aromatic rice dish loaded with freshness of fruits and richness of dry fruits.



    Directions

    Preparation

    1. Wash rice and soak for 20 mins.
    2. Shallow fry paneer and cashewnuts. Keep aside.

    Method

    1. Heat oil in a pressure cooker. Add green cardamom, raisins and green peas. Saute for few mins.
    2. Add rice and water. Pressure cook for 2 whistles.
    3. Let the steam escape. Add canned fruits, paneer and cashewnuts. Mix well and serve hot.




    Mutton Kheema

    Mutton kheema is cooked along with variety of spices with green peas to add texture, taste and color.




    Directions

    Preparation

    1. Clean and wash minced mutton. Keep aside.
    2. Finely chop onion.
    3. Finely chop tomatoes.
    4. Finely chop green chillies.

    Method

    1. Heat oil in pressure cooker, add onion and saute it till golden brown.
    2. Add minced mutton and on medium flame cook while stirring till all the water dries out.
    3. Add ginger-garlic paste, pure ghee, red chili and garam masala. Mix well and cook on low flame for 2 mins.
    4. Add tomatoes and salt. Add 1/2 cup of water, close the lid and pressure cook for 3 whistles or till mutton becomes soft.
    5. Open the lid, keep it on low flame, cook while stirring till all water dries up.
    6. Add green peas and 1/4 cup of water. Pressure cook for 1 whistle.
    7. Let the steam escape. Open the lid and cook till all the moistures dries up.
    8. Add coriander, mix well and serve hot.




    Today’s Special – Mint Chicken

    Chicken cooked in light spices loaded with refreshing mint flavour.
    Mint Chicken recipeMint chicken

    Ragda Patties

    Ragda patties is a popular fast food of Mumbai, loved all over India & served in different form.




    Directions

    Preparation

    1. Soak white peas overnight.
    2. Finely chop onion and green chilies.
    3. Mash boiled potatoes.

    Method

    1. In a pressure cooker add white peas, turmeric, salt and water. Cook till it becomes soft.
    2. In a deep pan heat oil, add onion & green chili. Fry till it turns golden brown..
    3. Add boiled peas & red chili, cook on low flame for 5 mins..
    4. Add coriander & keep aside.
    5. In mashed potatoes add red chili, salt & ginger. Make flat patties & shallow fry them.
    6. Serve ragda hot with patties topped with imli (tamarind) chutney.




    Masala Dosa

    Dosa is a popular South Indian dish which is made using fermented rice & lentil paste and potatoes with spices used as filling.




    Directions

    Preparation

    1. Mix rice and urad dal, soak overnight.
    2. Grind the mixture into slightly rough paste to make dosa batter
    3. Finely chop onions.
    4. Mash boiled potatoes.

    Method

    For filling

    1. Heat oil in a deep pan. Add mustard seeds and let it crackle.
    2. Add curry leaves, green chili and onions. Fry till it turns soft.
    3. Add mashed potatoes, turmeric and salt. Mix well and cook on medium flame for 5 mins and keep aside.

    For Dosa

    1. Apply a little oil on pan.
    2. Take a big spoonful of batter and evenly spread on the pan. Cook on high flame, add few drops on oil on top and turn it to cook on the other side.
    3. Again turn and add the potato filling and fold from both the sides.
    4. Serve hot with coconut chutney and sambhar.




    Palak pulav

    Rice cooked in spinach and green peas.




    Directions

    Preparation

    1. Wash rice and soak for 10 mins.
    2. Finely chop onion.
    3. Wash and finely chop spinach.
    4. Finely chop coriander.

    Method

    1. Heat oil in a pressure cooker. Add green cardamom, clove and onion. Saute till it turns golden brown.
    2. Add coriander, green peas and spinach. Cook on medium flame till water evaporates.
    3. Add rice and salt. Mix well and cook till 2 whistles.
    4. Let the steam escape. Serve hot.




    Paneer Masala

    Paneer cubes dunked into the rich gravy of tomatoes and cashewnuts.




    Directions

    Preparation

    1. Cut paneer into cubes. Shallow fry them and keep aside.
    2. Grind onion and cashewnuts together in a mixer to make fine paste .
    3. Grind tomatoes to make fine paste.

    Method

    1. Heat oil in a non stick pan. Add onion-cashewnut paste and ginger-garlic paste. Cook on high flame till it turns golden brown.
    2. Add tomato paste, red chili powder, garam masala and salt. Cook on medium flame till oil starts seperating.
    3. Add kasuri methi and 1/2 cup water and cook on low flame for 5 mins.
    4. Add paneer, mix well and serve hot.