Tuesday, November 14, 2017

Sweet Corn with Mayonnaise Grilled Sandwich Recipe

Sweet Corn with Mayonnaise Grilled Sandwich is a perfect breakfast recipe, easy to make and few of it's steps could be prepared well in advance like the preparation of chutney could be done a day before and stored in the refrigerator. This recipe can be a perfect breakfast option or anytime snack for kids. This recipe can also serve as a perfect lunch-box idea!




Ingredients for Sweet Corn with Mayonnaise Grilled Sandwich Recipe

Whole wheat bread - 4 slices
Sweet Corn - 1 cup, boiled
Cheese Slices - 2
Mayonnaise - 1/2 cup
Mustard sauce - 1 tbsp
Green Capsicum - 2 tbsp, finely chopped
Yellow Capsicum - 1 tbsp, finely chopped
Red Capsicum - 1 tbsp, finely chopped
Coriander leaves - 1/2 cup, rinsed
Green chili - 1 or 2
Peanuts - 1 tbsp
Readymade Sev(crunchy noodles prepared from chickpea flour) - 1 tbsp
Lemon juice - 1 tbsp
Salt
Pepper
Sugar - 1/2 tsp

Method for Sweet Corn with Mayonnaise Grilled Sandwich Recipe

To prepare the chutney, grind coriander leaves along with peanuts, green chili, sev, lemon juice, salt, pepper and sugar. Make a fine paste and set aside.

In a bowl, mix boiled sweet corn along with all colored capsicums, mayonnaise and mustard sauce. Add the green chutney and mix well.

Spread heaped spoonful of sweet corn mayonnaise mixture on bread and place a cheese slice on the top. Cover it with a bread slice. Grill the sandwich and serve.

Sunday, November 5, 2017

Easy Indian Chicken Curry Recipe - Gavthi Chicken Recipe

Gavthi Chicken or country chicken often refers to Country Rooster Chicken which is bony and lean and the meat of such chicken is on a tougher side and takes a bit longer to cook than the normal broiler chicken. But such country rooster chicken meat imparts delicious flavour to the curry and rather it is said that it is the curry that is to be enjoyed other than the chicken! Here is an easy Indian Chicken curry recipe which includes coconut, sesame and cumin seeds to impart delicious flavours to the chicken curry.




Ingredients for Easy Indian Chicken Curry Recipe

Indian Country Rooster (gavthi chicken) - 800 gm
Onion - 3 medium
Dry coconut - 1/2 cup, desiccated
Sesame seeds - 1 tsp
Cumin seeds - 1 tsp
Garlic - 8 cloves
Ginger - 1 inch
Coriander leaves - 1/2 cup, washed
Turmeric powder - 1 tsp
Green chili - 2
Salt
Oil - 2 to 3 tbsp
Coriander leaves, for garnish

Method for Easy Indian Chicken Curry Recipe

Clean the gavthi chicken and rub it with turmeric, salt and little oil. Allow it to stay so for 30 minutes.




Roast one whole onion on gas flame. Keep on turning it sides, till done.




Dry roast sesame seeds, cumin seeds and dry coconut on a tawa. Allow the onion, sesame seeds, cumin seeds and coconut to cool.




Heat a heavy bottom pan. Finely chop rest of the two onions and saute. Add chicken and allow to cook for few minutes. Add to it red chili powder, garam masala and little salt. Remember we have added little salt to the chicken earlier. Cover and continue to cook for next ten minutes on slow flame.



Add 4 cups of water and continue to cook the chicken. Cover and allow the chicken to cook for about 30 minutes. Keep checking in between and give it a stir. Then cover and continue cooking.




Once the onion has cooled down, peel and roughly chop the onion. Place it in a grinder and add roasted sesame seeds, cumin seeds, coconut, coriander leaves, garlic cloves and ginger. Add some water and grind this mixture to fine paste.




Add the ground paste to the chicken. Mix well. Check the salt and add little water if you wish to have more gravy. Cover and cook for few minutes till the chicken has cooked perfectly.




Once done, add coriander leaves for garnish and serve hot with roti and rice.



Saturday, November 4, 2017

Homemade Flaxseed Mukhwas Recipe - Healthy After Meal Mouth Freshener

Mukhwas is a wonderful post-dinner snack or a mouth freshener which is widely eaten after meals in India to aid digestion. This homemade mukhwas recipe contains flaxseeds along with the regular sesame seeds and fennel seeds. Flaxseeds (alsi) are rich source of Omega3 fatty acids and are considered as  one of the wonder foods. It is said that consumption of just 1 or 2 tsp of flaxseeds is all one needs to gain several health benefits. Hence this is one way how to eat flaxseeds for health benefits. This Homemade Flaxseed Mukhwas Recipe is easy to make and requires only a couple of steps.




Ingredients for Homemade Flaxseed Mukhwas Recipe

Flaxseeds - 1 cup
Sesame Seeds (unpolished) - 1 cup
Fennel Seeds - 1 cup
Lemon Juice - 1 tbsp
Salt - 1/2 tsp
Sugar - 1/2 tsp

Method for Homemade Flaxseed Mukhwas Recipe

In a large bowl, combine flaxseeds, sesame seeds and fennel seeds. Add salt and lemon juice. Mix together. Set aside for an hour.

Dry roast the mixture in a heavy bottom pan for a couple of minutes on a slow flame. Do not burn the mixture or roast for a long time Alternatively you can also microwave this mixture on HIGH for around 30 seconds.

Once done, allow the mixture to cool slightly. Add the sugar and mix the mixture well. Allow the mixture to cool completely.

Once done store the mixture in an airtight container. 

Tuesday, October 17, 2017

Poha Chivda Recipe - Easy Diwali Chivda Recipe

Diwali is one of the festivals we look forward to! It brings with it happiness, joy and range of yummy Diwali faral, i.e Diwali Foods. The list is countless - Chakali, Besan Ladoo, Rawaa Ladoo, Shankarpali, Kanole or karanji, anaarse and Chivda. There is much more to this list, but these are few of the essential recipes of this festival. Posting the chivda recipe today. Diwali chivda recipe is made either from poha (beaten rice) or cornflakes.




The following recipe is made from poha (thick or jada) and is ready within minutes. It is an easy recipe which I happened to prepare yesterday afternoon. The poha chivda recipe mentioned below is so easy and quick, then you could cook it anytime you wish as an evening snack. The best part about this poha chivda recipe is it requires less oil as compared to other recipes. This chivda recipe belongs to my mom, Mrs. Smita Parab and trust me, it tastes crunchy and tasty. The preparation of this recipe and it's taste makes me quite nostalgic, reminding me of my childhood days back at my parent's place :)

Posting this recipe step by step for easy understanding.

Ingredients for Poha Chivda Recipe

Jada Poha (Beaten rice / flattened rice) - 1/2 kg, cleaned
Garlic - 12 flakes, peeled and crushed
Mustard Seeds - 1 tbsp
Cumin seeds - 1 tbsp
Hing (asafoetida) - 1 tsp
Green chilies - 5 to 6, chopped
Coriander leaves - 1/2 cup, finely chopped
Cashew nuts - 1/2 cup, roughly chopped or halved
Sesame seeds - 1 tbsp
Poppy seeds - 1 tbsp
Peanuts -  1/2 cup
Curry leaves - 20 to 25, washed and dried
Dry coconut - 1/2 cup, finely sliced
Bengal Gram dalia (roasted bengal gram)- 1/2 cup
Turmeric - 1 or 2 tsp
Salt, as per taste
Sugar - 1 or 2 tsp
Oil - 1/2 cup

Method for Poha Chivda Recipe

The first step for poha chivda recipe is to keep all the above mentioned ingredients except poha, salt, sugar and oil ready. This is important once you start making the chivda, as you need all the ingredients such as garlic, peanuts, poppy seeds, sesame seeds, dry coconut, dalia,  curry leaves, chopped chilies, cashews etc. handy.




In a heavy bottom pan, dry roast the jada poha on a slow flame till it changes colour slightly. Keep stirring the poha in small intervals so that it doesn't burn. Once done remove it on a plate and set aside.




Take the same heavy bottom pan and heat oil on a slow flame. Add crushed garlic.




Add to this mustard seeds, cumin seeds, green chilies, hing and peanuts. Continue to cook until green chilies and garlic browns. Keep stirring and turning them over.




Add cashews, dalia, coriander leaves, coconut slices, turmeric, coriander leaves poppy seeds and sesame seeds. Continue to stir fry and keep turning them over. Do not leave it unattended or the ingredients could burn. Add a little salt and mix.




Now add the poha and continue to mix. Keep turning the ingredients over in the pan until everything is mixed well.




Once you have mixed well, cover and place the vessel on a tava. Allow the chivda to cook on a slow flame for at least five minutes.



Remove from heat and keep the vessel covered for the next five minutes. Remove the cover and stir the poha chivda. Add salt and sugar and mix well. Allow the poha chivda to cool down and then store it in an airtight container.


Sunday, October 1, 2017

CKP Khajyache Kanole Recipe

Khajyache kanole is one of the most important CKP delicacy prepared during Diwali. It is in fact considered as an art.  Though Maharashtrians have various versions of kanole, which Maharashtrains also refer as karanji; yet CKP version of kanole is different and special. There is lot of labor and skill involved in this preparation as the shells of the CKP Khajyache Kanole are multi-layered and light. It takes around 6 to 8 hours to make kanole as each and every step is pretty tedious and time consuming. Not everyone can actually master this recipe, and very often even after careful preparation the recipe fails to show layers or is too coloured(left in ghee for a minute more).  Kanole need to be really light and multi-layered. The layers and lightness of the kanola determines the skills of the maker, I mean that is how it is! People are more interested in checking out the layers and the  color of the Kanola other than eating it out. The color of the fried kanola is also important, as it shouldn't be too fried and the white cover of the shell should remain white or little off-white but never brown.  The following recipe belongs to my mother-in-law Mrs. Anjali Chaubal.





Ingredients for CKP Kanole Recipe

Ingredients for the dough or shell

Barik Rawa (fine semolina) - 3/4th cup
Milk + water - 1/2 cup,in equal proportion
Ghee - 4 to 6 tsps

Ingredients for Saaran

Ghee(solid cube, preferably refrigerated)
Cornflour

Ingredients for the Filling

Dry coconut powder - 1 cup
Sugar, as required according to your preference
Poppy seeds - 2 tsp
Whole wheat flour - 2 tbsp
Cardomom powder - 1/4th tsp
Nutmeg powder - 1/4th tsp
Ghee

Method for CKP Kanole Recipe

Method for the Filling

To prepare the filling, in a non-stick pan heat ghee on a slow flame. Add the whole wheat flour and saute until the flour turns light brown and releases pleasant aroma. The colour of the flour should be light brown and not dark brown. Remove it from the pan onto a plate and set aside.

In the same pan, dry roast the coconut powder until it is golden brown. Once done, set aside.

Saute the poppy seeds in the same pan until they are slightly coloured. Do not brown them. Set aside.

Once the poppy seeds and coconut have cool down, place them together in a mixer and dry grind them. Remove it in a mixing bowl.

Add to this the wheat flour, sugar, nutmeg powder, cardamom powder and mix well. Check the taste for sugar, it should be added preferably in equal quantity as the wheat flour or according to the preference. Once done store this filing in a air-tight container to use later.

Method for the Dough

In a large bowl, mix barik rawa with the milk and water mixture to make a dough. Moisten a cloth and cover the dough for at least 2 to 3 hours.

Remove the cloth and apply a generous amount of ghee and rub it allover the dough. With the help of a pestle start pounding the dough until the dough gets too soft and flexible. You can add little ghee if the dough starts tearing when you pound it. Just rub the ghee on the dough and roll it into a ball and start pounding again until it is flat, soft and flexible. The process is bit tedious and takes at least half an hour to get the best results.

Once done roll the pounded dough into a ball and cover it with a moist cloth. Set aside until you prepare the saran.

Method for the Saran

Take a large plate and place the solid ghee cube on the center. With the help of your fingers start applying pressure on the ghee and spread or stretch it on the plate from one side to other. Continue doing so until it attains a grainy texture and feels smooth and light. As the ghee incorporates air within, it gets lighter and starts changing it's texture. Once it really softens, start adding little cornflour and continue to mix. Add cornflour with small spoon and keep mixing with finger tips in the ghee. The consistency of this saran mixture should be creamy. Once done set aside and keep it covered with a  moist cloth.

Method for Kanole

Remove the moist cloth from the dough and roll it slightly into a medium roll(a hot dog). Divide it into 4 equal parts.

Take one part and and make small parts of it. Put it in a mixture along with 1 tsp ghee and the colour of your choice (edible colours such as green or you could use saffron).  Run the mixer until the dough gets the desired colour. Once done, remove the dough and place it under the moist cloth. Repeat the same with the other parts of dough. Keep one part uncolored.

Take one part and roll it into a chapati. Press your finger-tips on the dough and make small and light depressions on the dough. Take care that you do not make holes in the capati. Do it carefully. Spread the saran on the role, taking care to fill all the dents and depressions made on the dough. Place the chapati aside.

Take other part and roll it too into a chapati. Repeat the process of making depressions and applying saran. Place this chapati on the first. Don't press one chapatti on other too hard. Repeat the similar process with the rest of the parts and place each chapati on each other with the saran applied side facing above.

Now start rolling the chapati layer from one side and finish it into a tight roll. Ensure that no bubbles have formed within the roll.  Dust your hands with little cornflour or rice flour as this helps efficient maneuvering and the dough doesn't stick on either your hands or the base. Once you have rolled the dough into tight roll, start pulling the roll and lengthen it. The roll should be stretched slowly in one direction only and should form a roll twice the actual size. Cut the long roll vertically into two rolls. Now cut each roll horizontally into small portions. Set them aside and cover them with moist cloth.

Place one portion on a flat surface and start rolling it to form a circle. Make use of little rice flour if the dough is bit sticky. You should roll it only from center to the edges, and not the way you roll chapati(back and forward). Place a little filling on one side of the roll. Place your palm edge to ensure that the filling is placed exactly on one half of the dough. Before closing one edge on the other, moisten the edge with the water-milk mixture. Slightly fold the edge to form a kanole. Press the edges firmly and with the help or a pastry cutter or a shankarpali cutter cut out the extra edges. Place the prepared kanole in a plate and cover with moist cloth. Continue the same with the rest of the dough.

Heat ghee in a deep and heavy bottom pan. Make sure that you heat it on a slow flame. Place the kanole and fry them gently. Do not add many kanole and over-crowd the pan. It is preferable to fry one or two kanole at a time. The flame should be slow and the kanole should not be overturned immediately. The heat temperature of ghee needs to be maintained throughout the frying process. See that you do not change the colour of the kanole. Remove it from the heat and place on absorbent paper.

Tip


1. Whenever you are working with one dough, ensure that all the rest of the dough should be covered with a moist cloth. The dough should be removed from the moist cloth only when it is required to work on and then should be placed back gently inside the moist cloth. Otherwise the dough would dry out and would not provide efficient results.

2. Do not add many kanole and over-crowd the pan

3. While frying the oil temperature needs to be maintained or the kanole would not be cooked properly and also the crust colour would change.

4. The filling required for the kanole preparation can be prepared one or two days in advance and stored in a air-tight container.

5. If you plan to make coloured kanole, use saffron for one dough and green edible colour for the other dough.

6. In the above recipe, we have made four parts of the dough, but you can make as many parts you like and thus increase the layers of chapati to be topped on each other. 

Saturday, September 23, 2017

Easy Shankarpali Recipe

Shankarpali is one of the favorite sweets prepared by Maharashtrians during Diwali. It is also known as Shakkarpara and is made either sweet or savoury. Shankarpali are diamond shaped preparations that taste crunchy and delicious. During Diwali the sweet version of Shankarpali is usually preferred. This shankarpali recipe is so easy that you can also make it whenever your child feels like enjoying it  even on other festive occasions. The shankarpalis made with this mentioned recipe are crispy and delicious, try it out. The recipe is provided step by step with pictures for easy understanding.




Ingredients for Shankarpali Recipe

Maida (refined flour) - 1 cup
Rawa (semolina) - 1/2 cup
Milk - 1 cup
Sugar -  3/4th cup
Ghee (clarified butter) - 1/2 cup
Oil, for frying

Method for Easy Shankarpali Recipe

Step - 1


In a pan, mix milk with sugar and ghee. Mix well and bring it to boil on a slow flame. Keep stirring all the time. Once boiled, remove from heat and allow the mixture to cool.



Step - 2

Mix the maida and rawa together. Once the millk mixture cools, start adding spoonful of maida slowly into it and mix. Continue the procedure until you knead it into a dough. The dough should not be very soft. Cover the dough with a moist cloth for 30 minutes.




Step - 3

Remove the cloth and knead the dough for a minute. Divide the dough into equal large balls. Roll each portion of the dough into a thick chapati. With the help of a pastry cutter or shankarpali cutter or ravioli cutter cut rectangular shaped shankarpali and spread them on a paper. Repeat the same procedure with all the dough and spread out each cut squares on the paper slightly separate from each other, so they don't stick to each other.



Step - 4

Heat oil in a kadai and start frying small batches of shankarpali on a medium flame. Once golden in colour remove them from oil and place them on absorbent paper.



Step - 5

Repeat the same process with rest of the shankarpali. Allow the fried shankarpali to cool. Once done store them in an airtight container. Your crispy and delicious shankarpali are ready in no time.





Wednesday, August 16, 2017

How to Identify Fake Eggs

Fake eggs been locally available in the market is indeed a matter of alarm. It makes us take a double take on the eggs available at the grocer, as we do not wish to be fooled into buying fake eggs. They look same and are of same shape as we are told. But consuming fake eggs can be life threatening, as it can cause death in children and also can pose serious health threat to people of any age group. Fake eggs are said to be made in China and are exported in large quantities to countries like India, Bangladesh and Thailand. Fake eggs contain food colour and many other chemicals such as sodium alginate, alum, gelatin, calcium chloride, paraffin wax, gypsum powder and water. The outer shell of egg is made of Calcium Carbonate. It is due to this chemical combination present in these eggs that they are termed to be chemical eggs. But these fake eggs resemble chicken eggs and hence one can easily be fooled to buy it. And also because of the presence of these harmful chemicals such as Calcium Alginate, that fake eggs are not to be eaten as they can be harmful to our body. Most don't even realize they bought fake eggs and consume them regularly. But few people have been complaining about the eggs they bought tasted like plastic after cooking. Consumption of fake eggs could trigger severe health problems which may include nerve cell damage, brain damage, liver damage and metabolism disorders.

How to Identify Fake Eggs


Though people are been fooled into buying fake eggs, yet there are few ways to differentiate and identify fake eggs.  Always buy eggs from trusted grocer, from whom you buy eggs often. Never buy eggs from unknown sources. While buying eggs, one can be careful and alert. Few ways to identify fake eggs are mentioned below -

1. The outer shell of fake eggs are pretty much shinier as compared to original eggs.

2. The shape of a fake egg is something to be noted for. A regular egg is never round, a bit elliptical but a fake egg is rather round and big in shape.

3. If you hold the fake egg in you hand and shake it, you would rather hear sloshing noise inside, as if flow of water.

4. Once you have eggs in your kitchen, understand that a real egg is tougher to crack  and the sound of breaking is crisp rather than fake eggs. The fake eggs break easily as compared to real eggs. Though spoiled eggs do crack easily, but still such an egg spoiled or fake should be thrown immediately.

5. If an egg is fake, once you break it you would find a yellow and white liquid mixed as if the egg is spoiled unlike a real egg where you would find egg white and egg yolk separate yet intact. Also in fake eggs, even after breaking you find egg white and egg yolk separate, within a matter of seconds, both would mix together on their own which never happens in real eggs.

6. Real eggs smell like raw meat and of you have little yellow on your hand than the eggy smell would stay for some time. But with fake eggs that part is really missing as you just cannot smell them.

7. When you half fry a fake egg, the yolk spreads on the egg white without being touched which never happens with real eggs.

8. The inner membrane of an real egg is thin and slimy, whereas the inner membrane of fake egg is dry and feels like a paper.

9. When you put the outer shell of a fake egg on fire, the shell burns quickly similar to that of a plastic. However if you try the same with real egg shell, the shell takes time to burn.

10. Last but not least, when real eggs are left open on the kitchen counter, flies are attracte to them. The same can't be said about fake eggs.

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