Pansache Sasav/Jackfruit Sasav

  Panache Sasav

Ingredients:-
1 cup deseeded and chopped jackfruits
1 cup pureed jackfruit
1 cup freshly grated coconut
2 tbsp Jaggery
salt to taste
4-5 black pepper
2-3 kashmiri red chillies
1 berry size tamarind ball
1 tsp mustard seeds
 little water

Method:-
1)Take a big bowl ...pour in jackfruit pulp
..chopped jackfruit..salt and jaggery.keep aside.

2) Grind coconut ..tamarind .k ashmiri chillies...mustard seeds.. blackpepper..together adding little water  to a little coarse paste..

3)  Mix grinded paste to the bowl of       jackfruit..mix well.  goes well with Indian bread/Rotis/ chapatis..

Pepper Chicken/Murg Kalimirch

Pepper Chicken/Murg Kalimirch.
 

Ingredients
250gm Chicken                        
3 medium Onions sliced                          
1 Green chili                  
2 tbsp Ginger garlic paste      
1/2 Fennel seeds
1 bay leaf
 1/2 tsp cummin powder              
3 tbsp yoghurt                            
1tspTurmeric powder          
1 tspCoriander seeds      
2tbspPeppercorns +2 tbsp crushed peppercorns            
3tbsp oil        
Curry leaves
1/4 lemon juice
Salt as per the taste
1/2 cup warm water

Method:-
1) first wash clean chicken pieces and pat dry on kitchen towel .

2) Grind  yoghurt+2tbsp peppercorns +ginger garlic paste+lil salt+1 green chilli. ..and marinate chicken pieces  .Rest it for 10-15 minutes.

3)Heat 2tbsp oil in a vessel/pan...add corriander seeds...fennel sèeds...cummin seeds..thinly sliced onion...few curry leaves. Saute till it turns brown. .cool the  mixture completely.blend it to a fine paste and keep aside.

4) Now in the same vessel add 1tbsp oil... heat it.. add bay leaf. .. and marinated chicken  ..mix well and close the lid for few minutes.

5) when chicken is  70%cooked add grinded onion paste...salt as per the taste... crushed peppercorns .. and squèeze lil lemon juice...combine everything well... add 1/2cup of warm water.. close the lid.. simmer the flame...
Cook it for 10-15 minutes more ..when the water consistency reduces and oil starts floating .put off the flame...
Garnish with corriander or tempered curryleaves... (choice is yours...)
Serve hot with Rotis...or malabar Paratha
Enjoy👍





    

Dal Sango ros/drumstick cooked in lentils

Dal Sango Ros/Dal kanyacho ros...

This is Goan Authentic  dal which is cooked adding drumsticks or raddish, and accompanied with fried fishes or potato fodi/fritters

Ingredients:

1/2 cup tur dal/tuvar dal

1 small onion finely chopped

3tbsp freshly grated coconut

3 Gavthi mirchi or bedgi mirchi

2 drumsticks (peeled ,washed and cut into 2 inch long)

1tsp turmeric powder

1/2tsp Goan samaar powder(purely optional)

4 black peppercorns 

Berry sized tamarind

2 tsp full corriander seeds

4-5 drops coconut oil

Salt as per the taste

Coconut oil for tadka

Method

Take a vessel add drumsticks ..half of the chopped onion,lil salt and water .close the lid of the vessel and cook for 10 min on medium flame.

Meanwhile,pressure cook tur/tuvar dal till soft.

Roast corriander seeds..chillies and peppercorns..till lil brown.cool down completely.Grind  it adding coconut..turmeric and tamarind till smooth  paste..

Now mix everything together in the same vessel and add salt..Goan samaar powder... mix well and give a boil for 2-3 minutes.

Heat coconut oil in tadka pan... add remaining onion..fry till golden brown... pour all the onion  tadka on ros..close the lid.

Serve hot on rice...

Enjoy👍

Masala Prawns fry/Prawns fried in Goan masala

Masala Prawns Fry

Ingredients:-

6 Medium sized White  prawns

4-5 tbsp Kashmiri chilli garlic and ginger paste

1 tspKashmiri chilli powder

tspTurmeric

tbsp whiteVinegar or lemon juice

Salt as per the taste

1tsp Coŕriander  powder

half tsp Cummin powder

Pinch Black pepper  powder(optional)

Method:

Deshell..n devein prawns and wash  and marinate  in pinch of salt and turmeric

Now mix all the above masala in vinegar.. salt...and marinate.rest it for 10 minutes

Grease  and heat the skillet with oil. 

Now place the prawns one by one ..keep lil distance between each prawns ... keep the flame low..and fry the prawns upside down till  lil darker in colour ..cooked ...moist but crisp.

Serve hot with French fries and onion tomato salad

Enjoy👍

Bangdyachi Uddamethi (Authentic Goan) /Mackerels in brown coconut gravy

Bangdyachi  Uddamethi...

This is the authentic Goans fish delicacy ..mackerels are cooked in brown coconut ..roasted fenugreek seeds rice and urad dal (black lentils) gravy..It taste very unique than any other  fish masala gravies...This is  one of the favourite  dish among Goans.and it is relished with ukde (boiled) rice or chapati or katryache pav...I have leanrt this unique recipe from my Great grand mother in law 😊
So despite narrating more about this sumptous dish ..let's move on...to know the recipe

Ingredients
2 large mackerels
1 cup freshly grated coconut
2 tbsp dry grated coconut (roasted)
1 medium onion thinly sliced
5 bedgi mirchi
1 kashmiri mirchi
2 tsp rice
2 two urad dal
2 cloves
4 peppercorns
1 tsp corriander seeds
1 tsp methi /fenugreek seeds
Berry sized tamarind ball
2 tbsp oil
2 Tsp turmeric powder
1 tsp kashmiri chilli powder
4 kokam petals
Salt as per the taste
Warm water

Method:-
 1) Descale mackerels ..clean them ..cut  into 4 pieces each..and sprinkle some salt and keep aside for 10 min..after then wash them. marinate in red chilli powder salt and turmeric and keep aside.

2)  Now heat the skillet and pour little oil. Roast rice and urad dal  and fenugreek seeds one by one till  lil  they turn brown. Remove  and keep on the plate.

3)Now in the same oil roast  the chillies..corriander seeds peppercorn and cloves.till spicy aroma emmits.Remove n  add it to the  roasted rice n urad dal.

4) Add remaining oil in the same skillet and fry onion till  brown . Remove it on the plate and put off the flame

5) Now mix together  all the above roasted masala with coconut .turmeric and tamarind.
Grind it to the  fine paste and keep aside

6) Now take a vessel in which you want to cook uddamethi masala... add grinded paste..salt and.kokam and water as per the required consistency.  (Consistency must be medium ). Keep the vessel on the medium flame... when it starts boiling add mackerel pieces one by one slowly  to the masala. ..  . Give a boil for 2-3 min.n switch off the gas

4)  Now heat tadka pan and pour in lil oil and add few fenugreek seeds and urad  dal ... when it turns lil brown .pour the tadka on mackerel masala..
Enjoy Bangdyachi  uddamethi with chatpati  or rice.. whatever u like too.

Batatyachi bhaji/potato bhaji(shivrag)

Batayachi shivrag bhaji/Aloo subzi..

Shivrag means no onion ,ginger and garlic.This is the most simple version of potato bhaji/subzi. It is cooked mostly during fast... festivals like chaturthi ... Diwali padwa...and holy functions @home or temples...
Rather than this ,this is the most favourite bhaji of  all ..specially kids..

Ingredients:-
2 big potatoes(boiled)
2 green chillies .very finely chopped
Corriander leaves. .  Very finely  chopped
1/2 tsp mustard seeds
Few frigs of curry leaves
1/2 tsp cummin seeds
Salt as per the taste
Pinch of hing (preferably khada hing)
Pinch or two turmeric powder
Lil water
1 tbsp  veg oil

Method:-
Peelout potato skin and chopped into small cubes.
Heat 1tbsp of vegetable oil in a pan
 Add mustard seeds and hing.. cover the pan with the lid.
When u hear mustard seeds crackling add cummin seeds. Curry leaves and green chillies... turmeric powder....  add lil water and salt as per  the taste.
Finally add chopped potatoes and half of the corriander ..mix well. And cover the lid for 5 min on lower flame.
Put off the flame and  garnish with coŕriander and serve hot with Puris Rotis ..or Pav(bread buns)

Tips :-  Always boil potatoes  half n hour  before.. so that the steam is released completely ...  and can be cutted into cubes properly ..otherwise sometimes potatoes remains harder or  become over soft..

This leftover subzi can be used for stuffing bread buns..making paratha .. or wadas

 Can be aďded with peas curry .to make it mix bhaji  to relish with Pav/bread buns.

Masoor pulav/pilaf

Masoor pulav/pilaf...
Delicious. .healthy.nutritious...comfort food...goes well with cucumber raita and chilli  papads.

Ingredients:-
Soaked whole masoor 1 cup
2 1/2 cup long grain rice or basmati rice
Few kasuri methi strands
2 tbsp ginger garlic green chilli and corriander paste
1/2 tsp turmeric
Salt as per taste
Half tomato finely chopped
1 onion finely chopped
Red chilli powder
Mixed whole spices (green cardamom, masala cardamom. .shah jeere...bay leaf..cinnamon. .cloves and black pepper).
5 cups vegetable stock or warm water.
Few cashews
3 tbsp ghee or oil
Half lemon juice

Method:-
Wash and soak rice for 5 min..
Overnight soaked masoor or preferably 1 hour..
Heat ghee in a Cooker
Add in all mixed spices
Roast fry well till aroma emmits.
Then add in onion.saute till turns translucent. .then add tomato..mix properly..add ginger garlic chilli corriander paste..again saute and add  salt.n masala powders.
Cover with plate for a min .then add masoor..
Mix well .put the lid for 5 min then add in rice .mix well.
Add stock or water add lemon juice..kasuri methi ..cashews. mix and cover the cooker lid
Put of the flame after 2 whistles...remove the knob..and let the heat release.
When its done. Mix again and garnish with coriander and serve hot with raita

Tamdi bhaji/Lal maath/Amarnath ki subzi

Tambdi bhaji/Lal Maath/Amarnath ki subzi

Ingrdients:-
3 bunches Lal maath
2 green chillies
2 tbsp freshly grated coconut
Salt as per the taste
1 big onion finely chopped

Method
Take a vessel in which you want to cook this vegie
Wash  clean and   cut out the harder part of the stem till roots of this vegetable and
chop them very finely and add it to the vessel add all the above ingredients... mix well with ur  hand  and cover the vessel with the hollow plate .
Place the vessel on the medium flame and pour little water into the plate.
Put off the flame after 10-15 min.
Serve with chapatis/Indian breads or accompany with any platters.

Note:-  1)do not cook leafy vegetables in water ..it looses it's taste as well as  nutrients.
So try to keep water in plates/lids..

Simple  for kids tiffins as well as elders

Ginger garlic Prawns'n Mushroom Sauce

Grilled Ginger Garlic prawns 'n Mushroom sauce.......

Ingredients:-
5-6 prawns (Cleaned. . deveined. Marinate prawns in salt..white pepper , finely chopped ginger garlic and lemon juice for 10 min)

White mushroom sauce ingredients:-
50 gm butter
50 gm All purpose flour
Finely chopped 1 button mushroom
6-7 Finley  chopped garlic cloves
1 cups milk
1 onion halves
2 cloves
1 bay leaf
1 tsp sugar
1/2 tsp mustard powder
1 tsp corsely crushed black pepper
Kosher salt or  common normal salt

Method:-

Heat milk   in a vessel..Add in  onion, cloves and bay leaf..give a boil.then discard onion..bay leaf n cloves from it.and cool down completely

 Take a sauce pan...add  butter..when it  starts melting... Add chopped garlic and mushroom.keep sauting till garlic turns brown .

Now add flour and keep whisking till  the flour roux  turns  golden brown and creamy.

Slowly and gradually add milk in this roux....keep whisking till it is  completely combined  and formed into creamy texture

Add sugar..salt and mustard powder crushed black peppers to this and again give a stir.put off the flame .

Grill the prawns just before serving...

Pour in hot white mushroom sauce in the serving plate and place  over grilled prawns..and again sprinkle little sauce over it and serve