Thank you Aartee

Thank you Aartee -Nalabagham for presenting me this Award.

RCI - Konkani Cuisine -Round Up!!!!

Friends,

Wish you all a Very Happy Diwali. This is a very simple round up that I have put together. Sincere apologies for bringing it up late to everybody.

Seema –First Entry – Bhajili Ghassi

Seema -Second Entry - Surna Adigai Yam Pickle

Aparna - Elai Adai Goan Style - Patolyo

Divyas Shevai-Rice Semia/Idiyappam

Meera - Vaasotyachi Bhaaji

Kuval – White Peas Curry

Minoti - Black Chana Usal

Easy Craft - Paan Pole/Neer dosa

Ujwal Prashanth - Green with Pathrado

Raaga - First Entry Bhulbhulavani

Raaga - Second Entry - Bhenda-huli

Mane Adige gashi-konkani-delicacy

Arun – Duddali- arrowroot-pudding

Maybelle's Mom - Vaali Ambat

Priya –Coconut Laddu

Siri – Spicy Potato Curry

Meera - Harbharyachi Paalebhaji

Meera - Jiryache Varan


Thank you all for participating.

See you all with few recipes in few months time.

Apologies Friends

Sorry for the delay my friends in putting the round up together. I have not been keeping well for the past few weeks.

The round up would up shortly ...

Sorry Friends ....

Thank you all

I thank each and every blogger who has participated in the RCI event. I will have the rounded publised by tues. Sorry for the delay. I was held up with my seemantham celebrations and also with the navratri celebrations.

Sorry for the delay. Will be back on Tuesday with the round up. ..

See you all soon

Finally I am Back !!! - RCI -Konkan Cuisine

I was supposed to be back with in a week , then a month and now its almost 5 months. Sorry friends.Life has changed a lot, i got a new job. So kind of hectic officially. Personally also i am going have my first little bundle of joy. The baby is due in Jan.

So really not able to spend time on the blog and manage work. Getting hectic these days.
But always kept in mind that RCI -Indian Cuisine for September is my turn.

I am sure most of us would have visited Goa. White beaches , clean water ,palm trees ..who would not like that. Must go vacation spot.

This months RCI would be Konkan cuisine also known Malvani cuisine.Coconut is one of the main ingredient and used in different forms. Grated , grinded or coconut milk forum.You can cook it all forms.

Let us celebrate this state and its wonderful cuisine in the month of September. I will be hosting the Regional Cuisine of India – RCI event for the month of September.

The RCI event is the brainchild of Lakshmi K of veggie cuisine. What a wonderful way to compliment and celebrate the diverse food culture of India! Thanks Lakshmi.

So dear friends, cook up the good Konkan food and please send me your entries to recipesnmore@gmail.com by Sept25th.

Rules:

1. Send me your entry by Sept 25th.

2. A Link to your post

3. Your blog/website address

Looking forward to all the wonderful recipes!See you all soon

Will Be Back Soon!!!!

Friends lately for less than a month i have been really busy at home. Few stuff have kept me away from the blogging world. Will surely come back with in a week and start blogging regularly. I will be post my first year anniversary post as well the RCI for the month of May !!!!

Will be back soon!!!!!

Kathirikai Pulikuthi Curry -VoW -Brinjal Curry

This is so very simple and easy to prepare. For brinjal lovers this is a yummy recipe. Its is very tangy and spicy at the same time .This would be my entry for the event Vegetable of the week hosted by Pooja-Creative Ideas ..Here it goes !!

Raw Materials Required

Brinjal - 5-6 nos
Red Chilli - 1 tsp
Dosai Mulga podi -2 tsp
Sambhar Powder -2 tsp
Salt as desired
Tamarind -2 lemon size balls
Oil -3 tsp
Mustard Seeds -1 tsp
Urdh dhal -1/2 tsp
Hing a couple of pinches

Preparation Style

Wash the brinjal and cut four slice of the it. Do not cut through the brinjal because you need to fill in the masala powder. On the other side mix all the powder and salt together. Fill each brinjal with a couple of spoons of the powder and set it aside. Soak the tamarind in water for a couple of hours before preparing the dish.

In a small kadai add oil and mustard seeds. Allow it to crack and the urdh dhal and hing. Then slowly add the brinjal. Add the tamarind water to it . See to that the brinjal is soaked in the tamarind water. Let the gas be on low flame and cook for about 20-25 mts time. Do not disturb the brinjal while cooking because it make break .The tamarind liquid would reduce itself and shrink to a thick paste. Once you see the paste is thick and the brinjal is cooked off the gas and serve it with rice. Enjoy!!!!!

Beans Parup Usali

I used to never new to make parup usali initially. I learnt this technique from one of my friend. My husband loves them. Parup usali and rasam, that's the combination that we always have at home. But i like parup usali with plain rice. Mouth watering ..I really love them ..We can make with beans, banana flower (Vazhapoo) ,Kothavarangai (cluster beans).I made them with beans ....Its is a Sunday menu at my place. So just wanted to share with all my friends.

Raw Materials Required

Bean -1/2 lb

Chaana Dhal -1cup

Methi Seeds -Just few of them

Red chilli -4-5

Mustard Seeds -1 tsp

Oil- 2-3 tsp

Haldi-1/2 tsp

Salt as per taste

Preparation Style

Soak the dhal,methi and red chilli for a couple of hours. After a couple of hours course grind the soaked ingredients by adding haldi,a couple of pinches hing and salt just enough for the channa dhal.Do not add much water.Transfer them onto the idli steamer and steam them for 10 -15 mts. While this is happening cut the beans and wash them.In a small kadai add oil and mustard seeds and allow it to crack. Then add the beans and little salt for the beans alone and allow them to cook for few minutes.

On the other side take the cooked dhal from the steamer and allow it to cool for sometime. Then crumble the dhal into small pieces. One you see the beans is cooked add the dhal mixtures and toss it well. Serve it with hot rasam rice ...Enjoy

Happy Women's Day!!!!!

Today we celebrate International Women's Day. I wish all the women a great year ahead with all their achievements personally and professionally. I found this very apt poem which represents all of us .

A Rose that God Created
A ROSE THAT GOD CREATED
God created the rose in the likeness of a woman.
The rose represents her beauty.The stem represents her strength.The petals are soft as her delicate skin, the fragrance so pure and so sweet.The leaves represent her arms outstretched, always loving and giving and for perfection --- He made her heart of pure gold.

Thank you God for making me a woman...

@ Bellaonline.com

Now coming to the recipe part

This is one of the comfort food at my place.Quite easy and simple one .Once a week its a must menu ..Its best combination would be tomato rasam or lemon rasam..Here it goes ..

Raw Material Required

White pumkin (Squash) -1/2cup
Yellow pumkin (Squash) -1/2 cup
Chaana dhal -1/3 cup
Curry Leaves few
Kuttu powder -1 1/2 tsp (Rice and Chilli -Dry roasted and grind)
Haldi -1/3 tsp
Oil-2 tsp
Mustard seeds -1/2 tsp
Urdh Dhal -1/2 tsp
Hing a couple of pinches
Salt as desired

Preparation Style

Pressure cook the dhal and the veggie together. In a small kadai add oil and mustard seeds. Allow it to crack and add urdh dhal . Allow the dhal to change color and add the cooked veggie and dhal mixture. Add hing,haldi, kuttu powder and curry leaves and salt to it .Let it come to a boil and serve it hot with rice.

Bottle Gourd (Lauki) Kofta Curry

I think kofta's are Indian version of meat balls served with thick gravy. Koftas can be made of potato , mixed vegges and malai. I have only made lauki kofta and never tried making malai kofta .Would have to try it next time for sure. But last week i made lauki kofta and wanted to share with you all .Here it goes...

Raw Materials Required

Lauki (sorakkai) - 2 cups, (peel and grate the lauki )

Green chillies - 2-3 (chopped)
Ginger - 1 tsp (grated)
Besan (chick peas flour) - 1-2 cup (reqd for binding purpose)
Onion - 1 1/2

Tomatoes - 3
Ginger-garlic paste - 2 tsp

Cashew -4-5

Cream -1/2 cup (used Half and Half)
Chilli powder - 1 tsp
Turmeric powder - ½ tsp
Garam masala powder - 1 tsp

Kitchen King Masala -1/2 tsp

Oil for deep frying

Salt to taste

Preparation Style

Kofta Preparation

Peel the gourd 's skin and grate them. Add salt to it and squezz the water out of it. Add chillies, ginger and salt. Mix them well and add the besan to it. Just enough besan to bind the gourd and then make small balls out of it. Then deep dry these small balls and until they are golden brown and the koftas are cooked properly.

Gravy Preparation

Grind onion , tomato ,cashew and ginger garlic paste together. In a small kadai add little oil and gravy. Allow the gravy to come to a boil and start to loose color .Then add all the masala and let it boil for sometime. Add the cream and little salt ad mix them well. Then add the kofta's and give them a toss with the gravy. Garnish with coriander leaves and serve them hot with chapati..