- Heat ghee in a pan on medium heat.
- Add the cloves and rice, saute till the rice is nice n toasty.
- Add the raisins and cashew nuts and saute a minute more.
- Add hot water , cover and cook till the rice is cooked/done.
- Add the cardamom, nutmeg, sugar, saffron milk or color and mix well (but very gently or else the grains of rice will break and become a mush).
Friday, April 30, 2010
Thursday, April 29, 2010
This is one of my favourite vegetables. It is a simple preparation with the "Goan trinity" of onion, green chilly and coconut. ( Yeah, I thought just as Cajun/Creole cooking has the trinity of onion , pepper and celery in all its dishes, the same way Goan cooking in my family also uses the 3 essential ingredients of onion, green chilly and coconut in everyday dishes, so I thought why not call it the "Goan trinity" ) :)
Ma cooked most of the vegetables without any oil. There were only selected vegetables for which she used the oil tempering(phodni).
No oil is used for this dish so it is practically fat free cooking !!
Peeled Ridge gourd (ghosali)
- Peel the skin of the ridge gourd and chop it.
- Wash moong dal and soak in 2 tbsp water for 5 minutes.
- Put soaked dal along with water in a pan , add the rest of the ingredients.
- Cover and keep the pan on medium low heat.
- Stir after 5 minutes. Cook till the dal n the vegetable is tender.
Can use either moong dal or chana dal.
Use the ridge gourd peels to make chutney or thepla.
Wednesday, April 28, 2010
- Put the strawberry pulp in a pan and cook on medium heat for 5 minutes.
- Then add the sugar and spices and cook for 15 minutes.
- Finally add the lemon juice and cook 5 minutes more.
- Take the pan off heat and let cool.
- Pour in a glass jar.
Tuesday, April 27, 2010
It is a no cook dessert that is ideally eaten with puri. But we used to have it for breakfast with chappati. I know what a nice way it was to start the day with heavenly creamy shrikhand !!
- Place a strainer in a bowl, line it with a cheesecloth. Put the yogurt in it and keep in the refrigerator for 1-2 days.
- You should get about 1 cup of hung yogurt.
- Add the sugar, soaked saffron in milk and mix well.
- Sprinkle nuts on top and refrigerate.
- Serve chilled and enjoy with puri or chappati !!
Friday, April 23, 2010
What do you do when one child has wheat allergy and the other child is demanding to eat pancakes.....well, u go and buy gluten free pancake mix from the store(which is pretty expensive and require the use of eggs or egg replacer) or else you come up with a gluten free, egg free pancake mix at home.
My daughter gets her wheat allergies on and off so I came up with this pancake recipe. These are egg less pancakes too as for some time she was allergic to eggs too.
Usually gluten free pancakes require the use of guar gum or xanthum gum, but in this recipe I have not used any of those ingredients and yet not compromised on the taste or texture of the pancakes.
These pancakes have the same texture, look and taste as the regular pancakes. My both kids(6 and almost 3 years old) nor my hubby could tell the difference in the pancakes. They devoured them as regular pancakes :)
Thus I accomplished my mission of satisfying my sons demand for pancakes and also my daughters need of eating gluten free, egg free pancakes :)
The ingredients list is long but it is worth a try.
4 tbsp rice flour,
2 tbsp moong flour,
2 tbsp urad flour,
2 tbsp cornmeal,
1/4 tsp baking powder,
1/4 tsp baking soda,
1/4 tsp cinnamon powder,
1 tbsp sugar,
2 tbsp yogurt,
water or milk to make the batter.
- Mix all the ingredients.
- Heat a pan on medium heat.
- Pour 1/4 of the batter in the pan and let bubbles appear on the batter.
- Flip the pancake and let it cook on the other side for a minute.
- Repeat process till you finish the batter.
- Enjoy with maple syrup or fruit syrup.
This quantity of batter yielded 4 medium sized pancakes. Can double the recipe.
Or else you can mix the dry ingredients in a big batch and store like I do and when you want to make pancakes just take the required quantity of the dry mix, add the wet ingredients and the batter is ready in a jiffy.
I used milk to make this batter.
Can use butter milk instead of milk to get buttermilk pancakes.
I use the same batter to make pancake puffs with success.Can add one or more of the following to the batter for a variation - banana, blueberries, chopped strawberries, chocolate chips, chopped walnuts,chopped almonds, raisins, etc.
Wednesday, April 21, 2010
- Peel the banana, wash and soak in water for about 1/2 hour.
- Mix water, salt, turmeric powder and keep aside.
- Heat oil. Drain the bananas and wipe dry with paper towel.
- Slice the bananas into thin slices (using a mandoline) directly in the hot oil. Or else you can use a knife and make thin slices on a chopping board and then slide them into the hot oil.
- When they are 3/4 cooked, sprinkle a tsp of the water solution on the bananas in the oil.
- Hold a splatter screen over the oil after you sprinkle a tsp of the water solution.
- BE VERY CAREFUL !!
- The oil splutters in all directions.
- Take off the screen and mix the chips.
- Drain the chips onto a paper towel to absorb the access oil.
- Proceed with the rest of the banana to make the chips.
- There you go yummy crunchy banana chips ready to munch on !!
Tuesday, April 20, 2010
In konkani(Goa) the appe/appam are called "Ellappe" will post the Goan Ellappe recipe soon.
- Heat the Appe pan on medium heat.
- Pour a spoon full of the pancake batter in the indents of the pan.
- Let cook for a couple of minutes then flip to the other side and let cook for a minute on the other side.
- Take out of the pan.
- Enjoy sprinkled with icing sugar or drenched in maple syrup.
Saturday, April 17, 2010
In Goa one does not have to scratch ones head to come up with ways n means to store these leaves for many days because the plant itself grows in the backyard.