Categories
festivefood Snacks

Tukdi

Tukdi/shankarpali/Shankarapara

Our family favorite snacking item is this tukdi which mom prepares instantly and this recipe never fails. This snack can be made within 30min and according to me is one of the easiest as it requires minimum ingredients. There are many variations possible. I will be sharing the spicy version. A sweet version can also be prepared. Tukdi can be enjoyed as it is as evening snack with tea or can be a accomplishment with upma etc.

Ingredients required –

  1. Maida – 1cup
  2. Chilly powder – 2-3tsp(depending on spiciness requested)
  3. Salt- to taste
  4. Sugar – 1/2tsp
  5. Oil – 2-3 tsp
  6. Oil – for deep frying
  7. Water

Method of preparation –

  • In a bowl take maida, chilly powder, salt and sugar
  • Add water to prepare a dough similar to chapati dough
  • Kneed it well
  • Heat 2-3tsp oil,preferably Coconut oil and add to the dough, this makes it crispy
  • Kneed well again
  • Roll it like chapati and cut into diamond shape
  • Deep fry in oil till crispy
  • Store in airtight containers

Note-

1/2tsp of baking soda can be added to make it crispy and fluffy but we do not prefer adding it.

Categories
Snacks streetfood

Gobi Manchurian

Gobi Manchurian

When in confusion the default starter, street food which most of us choose is Gobi Manchurian. Before we learnt to prepare it, we used to get it from a cart. Actually it tastes better from the carts. If you get hold of preparing it, its one of the easiest dish.

Ingredients required –

  1. Cauliflower – about 1/2kg
  2. Capsicum – 1 medium
  3. Onion – 1 big
  4. Chilly powder – 2tsp
  5. Coun flour – about 5tsp
  6. Maida – About 1 small cup
  7. Salt – to taste
  8. Water – 1/2 small cup
  9. Garlic – 10 pods
  10. Ginger – small piece
  11. Coriander leaves
  12. Oil – 4tsp
  13. Oil – for frying
  14. Soya sauce – 2tsp
  15. Tomato sauce – about 10tsp

Method of preparation –

  • First cut Gobi into small pieces and soak it in hot water along with 2-3tsp of salt. Cover and keep for about 15min.
  • Meanwhile cut onion, capsicum – both into medium pieces, ginger and garlic – small pieces and also corriander leaves
  • Also prepare a batter by mixing salt, chilly powder, corn flour and maida by adding water. Let the batter be thick
  • Now remove Cauliflower from water and remove all the water.
  • Dip the florets in the prepared batter.
  • Heat the oil and deep fry these Gobi florets
  • Now in a considerably big pan(easy for mixing) and add 4tsp oil.
  • Add ginger and garlic and fry well
  • Next add onion and capsicum
  • Make a circle at the middle of the pan by moving everything to side and add soya sauce and tomcato sauce.
  • If required add little water
  • Mix everything well and you can add little pepper powder and salt as well
  • Add fried gobi and mix well
  • Garnish with corriander leaves

Categories
healthydrink

Kashaya

Kashaya

The weather has been very unpredictable this year and we keep getting rain frequently. Untimely rain causes cold, sore throat and headaches. This kashaya powder which my mom makes has been regular at home ever since corona started. Also we have found multiple uses of this powder so it comes handy in the kitchen.

Ingredients required-

For the powder :

  1. Coriander seeds – 2/3 cup
  2. Jeera – 1/3 cup
  3. Pepper – 1/3 cup

For kashaya:

  1. Above powder – 2tsp
  2. Jaggery – small lemon sized(lemon sized)
  3. Milk – 1/3 cup
  4. Water – 2/3 cup
Kashaya

Method of preparation:

  • First take a pan and dry roast the ingredients listed for the powder till they turn aromatic
  • Now cool them completely and once cooled, make a fine powder.
  • You can store this powder in a air tight container for further use
  • Take a vessel and add 2/3 cup water
  • Once it starts boiling add 2 tsp powder and small piece of jaggery
  • Boil it for about 10min
  • Then strain this to a glass and add milk
  • Enjoy it hot

Note :

  • My mom roasts jeera and coriander seeds together and powders them n stores
  • Pepper powder is made separately
  • This is because we can vary the amount of pepper powder on different days – like if you have a sore throat, can add 1tsp pepper powder and if you want to have this kashaya on a normal day, can use half tsp
  • Also this jeera and coriander powder can be used to make rasam or used in any gravy preparation which needs it.
  • Also don’t add milk when the kashaya is on gas or while boiling, it may curdle
  • If you want can make it less strong by adding more milk for a regular day.
  • You may add ginger, haldi, tulsi as well.
Categories
festivefood Lunch

Kirlel Mooga / Sprouted Green Gram Ghashi

Sprouted Greengram Ghashi(With hogplums and kook)

Kirlel Mooga Ghashi is prepared on the day of Utthana Dwadashi which is also celebrated as Tulasi Pooja in the GSB Konkani Community households. After day long fasting on Ekadashi, most people prepare Godi Surnali and Ekpani Chutney for the breakfast and Kirlele Mooga Ghashi for lunch. Sprouted Moong has amazing health benefits also once a priest also told us it symbolizes growth when they sprout. So we keep using them in preparation of Usli or salads.

Along with Moong we have to add a root/tuber vegetable such as Yam(Surnu) or kook. In this recipe we have used Kook. Also if we can using souring agents such as Hogplums(ambado) or bimbuli depending on season and availability. If those are not available we can add a small piece of tamarind.

Ingredients required –

  1. Green gram – 250grms(1pav)
  2. Coconut – 1 medium size
  3. Red chilly – 5-6
  4. Tamarind/Hogplums/Bimbul
  5. Yam or Kook
  6. Salt to taste
  7. Mustrad
  8. Curry leaves
  9. Oil – 2tsp

Method of preparation –

Mooga Ghashi with Yam(Surnu)
  • As a first step soak the greengram in water 2 nights before the day you want to prepare this curry.
  • Next morning drain the water and you can either tie the moong in a cloth or just cover and keep.
  • By night it will start sprouting. Night again add water and keep.
  • Next day morning drain the water and it is ready to use. This may vary with weather and season.
  • Next clean and make pieces of Yam or kook which will be added as ‘Bharshi’ (the other item which is added with sprouts)
  • Now add moong as well as yam/kook to the vessel and add water, allow them to cook well.
  • Meantime prepare a masala with grated coconut and red chilly, if hogplums or bimbul is not added add a piece of tamarind.
  • Once moong is cooked add salt to taste and mix once
  • Next add the masala and required water.
  • Finally add a tadka of mustard and curry leaves in cooking oil.

Also please refer Godi Surnali recipe.

    Categories
    Lunch

    Garlic and Pepper Rasam

    Garlic and Pepper Rasam

    I am a fan of watery yet flavourful rasams, typically prepared at temple. We prepare tomato rasam frequently at home. But when I want to have something different or there is a gloomy weather or I want to fix digestion, I instantly think of this rasam. Its a easy and quick recipe.

    The ingredients required are-

    1. Pepper – 1/2 tsp
    2. Cumin (jeera) – 1/2 tsp
    3. Garlic – 8-10 pods
    4. Red chilly- 3
    5. Turmeric – 1/4tsp
    6. Hing – a pinch
    7. Oil – 2tsp
    8. Mustard- 1/2tsp
    9. Curry leaves – 1 strand
    10. Tamarind- small lemon sized
    11. Tomato- 1
    12. Salt to taste
    13. Jaggery – 2tsp
    14. Coriander leaves

    Method of preparation-

    • Soak the tamarind in a small bowl of hot water.
    • Finely chop the tomato into pieces
    • Take a pan and dry roast the pepper, cumin, red chilly and garlic pods
    • Once cooled grind them to a coarse powder
    • Take a pan, add 2tsp oil, mustard and curry leaves
    • Once mustard is spluttered add the turmeric and hing.
    • Now add the ground mixture and mix well.
    • Add the tamarind extract and tomato and mix well till it starts boiling and tomato turns mushy.
    • Now add required amount of water as per the consistency required. 2-3 glass water should be fine.
    • Now add salt to taste and jaggery and cook well.
    • Finally add coriander leaves.