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December 08, 2018

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Useful cooking tips for day today's cooking. Please do try and comment.

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Goan special jackfruit pods ( Fanashache garyachi ) bhaji without onion-garlic

Jackfruit is a jackpot for a Konkani housewife as a variety of dishes can be prepared from it. whether it is a fried chip or a jackfruit cake or a simple vegetable curry. Many people know that vegetable curry is prepared from small raw jackfruit but many are unaware that veggies can be prepared from raw, mature unripened jackfruit pods and it's seeds. Today I am sharing with you a vegetable made with jackfruit pods and its seeds and it is a totally onion-garlic free dish. So those who don't consume onion garlic for them it might be one of the better options. This recipe is mostly prepared in Goa and Konkan region during the season of jackfruit. The taste is awesome definitely you all will like it. So if you like my recipe please leave me a comment. Prep in 20 M Cooks in 20 M Total in 40 M Makes: 4 Servings Ingredients 1 cup raw jackfruit pods chopped 1/4 cup jackfruit seeds chopped into small pieces 3-4 green chilies, ...

Bajarichi (Pearl Millet) Bhakari

Bajrichi (Millet) bhakri is a Indian bread. It's a maharashtrian traditional recipe mostly prepared during winters as bajra (Millet) produces heat in our body also bajra (Millet) gives energy. This bhakri is good for digestion and even for diabetic people. INGREDIENTS 1 cup bajari (millet) flour 1/2cup warm water 1tb.sp sesame seeds Salt to taste METHOD Take a bajra millet flour in a dish add salt to taste and mix well. Add warm water at little water at a time and knead dough. Take a small bowl of low fat and flatten in palm. Dusk your rolling pin or kitchen platform with some bajra millet floor to prevent bhakri from sticking while you pat. Pat bhakri gently with one hand while other hand over side of dough to shape it round. Pat as thin as possible. Once you pat bhakri sprinkle some sesame seeds and press them on bhakri. Place bhakari on a hot tava see that you place sesame seeds side to the downward of tava. Spread some water over ...

Ambyachi ( Raw Mangao) Dal

Ambyachi Dal is usually made of raw mango.which are available during springs.sweet and tangy in a taste. But my aai prepares it anytime of the year. When mango's are not in season she replaces it with lime juice and believe me this too tastes superb. INGREDIENTS: 1 cup of chana dal 2-3 green chillies (reduced to taste) salt as per taste 1 tsp sugar 1/2 inch Piece of ginger 1 tsp freshly grated coconut Finely chopped cilantro Tempering Ingredients - Oil, Hing, Cumin seeds, Mustard, Turmeric, Curry leaves. METHOD: Soak chana dal in a water for at least 2 to 3 hours. Peel and chop or grate raw mango chop green chillies remove the skin of ginger and make a small pieces. Now take raw mango, Dal, salt, sugar, Ginger and green chilli in a mixie jar and grind coarsely. If you have grated the raw mango then need not add while grinding. You can just mix after grinding. For tempering ambyachi dal : Heat oil in a pan add mustard seeds, c...

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