KOTHIMBIR WADI

Wadi Chutni

   This recipe was taught to me by my Oriya friend. It is very simple and tastes fantastic. Those who like raw garlic taste they will like it. Its one of my favorite chutny. All the ingredients are readily available, you will have to search urad dal (black gram) wadi. These wadis are sun dried.

This is urad dal wadi. It is roasted till golden brown in color with 2 tblsp of oil. It can b deep fried to make it crispier.

In a mortar with pestle (khal batta) take 7-8 flakes of garlic, 1 medium onion chopped, and green chillies as per taste, grind coarsely.

Add roasted wadi in it and grind coarsely. Sprinkle a pinch of salt.

 Delicious chutny is ready. Its a side dish can be accompanied with dal and rice.


Tip: Must try this.

Roasted Chicken

                                        Roasted Chicken


This recipe is quick and easy to make. We all like this recipe as it can be made without oil. Don't require tan door, can be made directly on gas stove.


Ingredients:
500 grms Chicken, 3 tblsp ginger-garlic-fresh coriander-green chilli paste, 1tblsp chat masala, 1 tblsp garam masala, 1 tblsp lime juice, red chilli powder and salt to taste, a pinch turmeric.

Method:
Wash chicken and marinate it with all the masala except lime juice  for an hour. Roast directly on gas stove with the help of skewers. Cook for 10-15 min or till done. Flip in between. Can apply little oil to make it juicy. Sprinkle lime juice on it and serve hot with green chutni.

Tip: For this recipe both boneless and with bone chicken can be used.

Gulab Jamun stuffed with Gulkand

                                        Gulab Jamun stuffed with Gulkand



This festive season must try this recipe. U get so many ready to make mixes of gulab jamun in the market.Some times it is easy to make but the taste of khoya can not beat these mixes. In this recipe I have used gulkand for stuffing.



Ingredients:
Khoya 1cup, Paneer 1/2 cup, Soda bicarbonate 1/4 tsp, maida 3tblsp, 1/4 tsp green cardomom powder, few strands of saffron, rose water (optional), gulkand for stuffing, sugar 2 cup and 2 cups of water for syrup, oil or ghee for frying.

Method:
Grate khoya and mix with mashed paneer, soda, maida. Sprinkle some milk or water to make soft dough. Keep aside for 10 min. Meanwhile prepare a thin syrup with sugar and equal quantity of water. Bring the syrup to boil then add saffron and cardamom powder. Let it boil for 5 min. Divide dough into equal portion of small quantity of  balls of your choice. Stuff gulkand in it and make small balls. Heat oil or ghee in kadhai and deep fry these balls on low flame till golden in color. Soak these balls in sugar syrup. Serve hot.

Tip: Serve hot gulab jamun with vanilla ice cream.

Chocolate and Gulkand Modak

                                                     Chocolate and Gulkand Modak

I tried the Chocolate and Gulkand Modak recipe last Diwali and all my friends, especially my daughter liked it. So this Ganpati Festival I wish to offer these forms of modak to Ganeshji. All three flavors of chocolate- dark, milk and white, have been used in this recipe and its combination with gulkand gives the dish an excellent edge.

Ingredients:
(Dark, milk and White) chocolate bars, Gulkand.

Method:
Melt small portions of the three chocolate bars in separate bowls in double boiler. Pour melted chocolate till it fills half of the modak mould.Then put gulkand in it and fill rest of the mould with chocolate.Allow it to set for 10 min and remove modak from mould. Your mouth watering modak is ready.

Try this recipe and post your comments.

Rumali Vadi

                                                                Rumali vadi



This recipe is my mom's speciallity. I learnt this recipe from her.

Rumali Vadi:

Ingredients: For outer cover:

4 boiled potatoes, 2tsp corn flour, 2tsp besan, 1tsp ginger-garlic-coriander leaves-green chili paste, salt to taste.

For filling: 3tbsp chopped fresh coriander leaves, 3tblsp freshly grated coconut, 1tbsp chopped green chili or as per taste,1 tsp lime juice, salt to taste. Mix all the ingredients and keep aside.

Method:

Mash boiled potatoes and add corn flour, besan, ginger garlic coriander leaves and green chili paste, salt to taste to it. Mix well.   Take a large, square cloth or rumal, wet it and spread it on the kitchen platform. On that put that potato mixture. Spread it evenly on it and spread the filling on top of it. With the help of cloth roll it as tightly as possible, beginning at the narrow end. Do not remove cloth. Place this on the double boiler and steam it for 20 min. Then let it cool down. For best results, keep it in refrigerator for ½ hour. Cut it into pieces. Roll these pieces in the mixture of poppy seeds, sesame seeds, and semolina and shallow fry till light brown in color. Serve it with pudina chutney or sauce.

 This recipe was made by my mom, she is a master chef. Now also she likes to try new recipes.I am learning from her.

Kheema Khajache Kanavle

Kheema Kanavle:

Ingredients for filling:

Use finely chopped kheema ½ kg, 1 tbsp curd, haldi, red chilly pd, salt, 2 tbsp ginger garlic paste.

For masala:

1tejpatta, finely chopped onion, khuskhus, cashew nut, dry coconut, garam masala, oil.

Method:

Marinate kheema with 1tbsp curd haldi, red chilli pd, salt. Take a pan add oil & tejpattta, saute chopped onion in oil till it turn translucent, then add ginger- garlic paste, saute. Add marinated kheema then add 1cup hot water &let it cook. Then add garam masala, khuskhus, cashew nuts, dry coconut. Cook till it is almost dry. Let it cool. Can add fresh chopped coriander.

Ingredients for covering:

1cup fine semolina (rava), 1cup Maida, 4tbsp vanaspati ghee or oil, ½ tsp baking powder, ¼ tsp salt, milk or water ½ cup, Corn flour.

 For filling: Take 2tbsp vanaspati ghee and gradually add corn flour to it till it forms into a soft dough.

Method:

Sieve together semolina, maida, salt and baking powder in a wide bowl. Add 4tbsp of warm ghee or oil in it. Then with the help of water or milk knead into stiff dough and keep aside and cover it with damp cloth for 2hrs. Make 3 equal sized balls of the dough, if u want can add color of your choice to the dough. Roll it into chapatti and keep 3chapattis aside. Take one chapatti and apply some corn flour mix on it in thin layer. Make sure it is spread evenly. Then put another chapatti on top of it, again apply corn flour on it. Repeat this procedure for all the chapattis. Now roll this and u will get elongated 3 layered roll. Cut this roll into 1” pieces. U will get approximately 25 pieces, keep it under damp cloth. Roll out each ball into a circle, put a small portion of the prepared filling in middle, fold over to make a semi circle,

apply water to seal open end. Keep the Kanavle under a damp cloth.
Gently slide it into the hot oil and deep fry till crisp. Drain on absorbent paper. Do not overcook. It will go with pudina chutney.

 Enjoy this delicious treat and let me know.....