Jhanjhanit... Kolhapuri Missal Pav

This particular recipe forms the soul of Kolhapur...Yummy the fun lies in mixing the gravy which is known a
" Cutt "  and sprout mixture which is known as " ussal " in Marathi and then relishing them with raw onion, coriander and farsan ... how can i forget to squeeze fresh lemon juice over it .... want some more"Cutt " HMMM guess that makes the taste even more awesome :)

Ingredients :-

For Gravy " Cutt " :

1.Kolhapuri Kanda-Lasun masala ( Goda masala ) - 1 1/2 tbsp.
2.Ginger-Garlic-Green chilly paste - 1 tbsp.
3.Plain chilli powder - 1 tbsp.
4.Curry leaves - 5 to 6 nos
5. Garam masala - 1 tbsp.
6.Lemon - as required
7.Pureed Tomato paste - 3 tbsp.
8.Finely chopped tomatoes - 1 large or 2 medium
9.Finely chopped onions - 1 large or 2 medium
10.Oil - 3 tbsp.
11.Salt to taste
12.Water 2 1/2 cups

For Sprout mixture " Ussal " :

1.Kolhapuri Kanda-Lasun masala ( Goda masala ) - 2 tsp.
2.Plain chilli powder - 2 tsp.
3.Curry leaves - 3 to 4 nos
4. Garam masala - 1 tsp.

5.White peas soaked overnight sprouted - 1 cup

6. Chawli ( moth bean ) soaked overnight sprouted - 1 cup
7. Moong soaked overnight sprouted - 1 cup
8.Oil - 1 1/2 tbsp.
9.Turmeric powder - 1/2 tsp.
10.Mustard seeds - 1 tsp.
11. Asafoetida - 1 pinch
12.Salt to taste
13.Water 1/2 cup

For Topping :

1.Finely chopped coriander
2.Finely chopped onions
3. Farsan
4. Sev





Methodology :-

Gravy :

1) Heat oil in pan, add curry leaves to it, saute it for a while

2) Add chopped onions to it, saute it till the onion changes slightly in colour

3) Add Ginger-Garlic-Green chilly paste and saute it for a while

3) Add chopped tomatoes, saute it for a while

4) Add plain chilly powder, Kolhapuri kanda-Lasun masala, garam masala one by one followed by salt, saute them all for a minute

5) Finally add Pureed tomato paste, mix well

6) Then add water and boil it with closed lid for sometime

7) Squeeze lemon juice and let it simmer for 10 minutes more

Sprout mixture :

         Heat oil in pan, add curry leaves, then add mustard seeds and asafoetida. When the seeds splutter add all the sprouts, then add turmeric powder with goda masala, chilly powder, garam masala, and salt and mix. Add half cup water and cook till the sprouts are ready


For serving :

1.Place some farsan in serving bowl, put some sprout mixture over it, pour some of the gravy on top. Serve some gravy in separate bowl too ( so that the guest can enjoy some extra gravy as sprouts & farsan absorb some amount of water and the missal can turn dry in sometime )

2.Top it up with chopped coriander, sev also chopped onion and extra lemon if desired, serve hot with freshly baked pav

Note :

1.Any desired sprouts could be added, have mentioned just few suitable
2.The usage of chilly powder could be reduced or increased based on individual taste

Wonder Cup Cakes

This cake is one of my best experiments while baking...Its soft spongy texture has satisfied me till bottom of my heart and also the people who have tasted my home made wonder cup cakes, well i am a proud " Baker " love you little wonders :)

Ingredients :-
1.All purpose flour 1 measuring cup (about 250 grams)
2.Unsalted butter 1 measuring cup ( 250 grams, kept at room temp. )
3.Three eggs
4.Sugar one measuring cup (about 250 grams)
5.Vanilla essence 1 tbsp.
6.Baking powder 1 tsp.
7.Milk about 1/4 measuring cup


Methodology :-

1) Sieve together the all purpose flour (maida)  + baking powder, keep it aside

2) In separate bowl, beat eggs using an electric hand blender, until light and fluffy ( it raises and turns into pale yellow colour when ready )

3) Add vanilla essence while beating eggs

3) Soften butter in bowl by continuously stirring it (butter when bought from store or also the stalked refrigerated one should be kept outside at room temperature for sometime, for the task to be easier), you can also melt it in oven

4) Add Sugar to melted butter, blend it well using hand electric blender

5) Add sugar mix to egg mix, then add flour mix to it. Blend the entire mixture well using hand blender until smooth batter is formed

6) Simultaneously add milk to batter, it makes the batter smooth

7) Pour the ready batter in muffin tray ( Please make sure you just fill in 3/4th of each cup of muffin tray, so that there is scope for muffins to raise after baking ). Bake it for around 18 to 20 mins at 180 deg. Celsius for 12 no. standard muffin tray

Note: 
1.Chocolate muffins can be prepared by just adding 1 tbsp. of cocoa powder, a pinch of coffee powder also some amount of melted chocolate to the vanilla batter

2.Top the vanilla cup cakes with tutty fruity and chocolate cup cakes with chopped walnuts before baking

Aloo Ki Tikkiyan...Ramadan Special

"Eid Mubarak" The best way to start the post, well this particular recipe is very very very close to my heart, since it was one of my first successful attempt during my initial e-lavya cooking (exploring cooking using internet lolzzz )...and shall continue to be special since it has fetched me many appreciations from my invites, and i am sure would fetch me more whenever i will prepare them in days to come :)

I would like to thank the anonymous who had shared this simple magical recipe on internet longtime back when i was in my beginning stage of recipe explorations :) I have added few of the ingredients on my own though, which comes through my own cooking experience ( though short but extremely versatile ) and experiments...

The Recipe

Ingredients :-

For Filling :

1. Four large potatoes
2. One medium size onion finely chopped
3. Three to four green chilies finely chopped ( depends on spiciness required, quantity can be reduced or increased)
4. Red chilli powder 2 tsps 
5. One tsp onion seeds ( Kalongi ), this is the most important ingredient for this recipe
6. One tsp jeera powder ( cumin powder )
7. One tsp dhania powder ( coriander powder )
8. Ginger half medium sized grated ( optional )
9. Chopped coriander handfull
10. One tbsp lemon juice ( optional )
11. Salt to taste
12. Oil as required for deep frying

Note : Some quantity of chat masala can also be added if desired, it adds that extra magic to the recipe

For Batter :

1. One cup all purpose flour ( maida )
2. One tsp salt
3. Two tbsp oil
4. One pinch of baking soda
5. Water as required for making batter

Procedure:

     1. Boil potatoes until soft, peel them and then mash the potatoes
     2. Add all the spices powder ( chili + jeera + dhania + chat masala ), mix well
     3. Then add chopped green chilies, coriander, also add grated ginger and lemon juice if desired, mix well
     4. Make small to medium tikkis ( patties ) by making balls and then flattening them in between palms,              
         keep them aside
     5. Now, add salt + baking soda and heated oil to all purpose flour ( maida ), add enough water to make  
         batter
     6. Heat oil in pan, dip the tikkis in batter and fry on both side till golden brown

         Served best with Coriander- Pudina (Mint) chutney or tomato ketchup

Spicy Kolhapuri Mutton Chops

"Kolhapur" The city known for its rich culture, one of the oldest civilization of the country, few of the best known commodities to be named are : Kolhapuri Pheta, Kolhapuri Saaz and Kolhapuri Chappal ( who can forget this one, the well known chappals globally :) ) Its equally known for its film industry, media & communication and sports...the list goes on...well well well the most important part of the city and the purpose of my blog is its rich "Cuisine". Its said that it forms the soul of Kolhapur, the city and its people are so much associated with the peculiar Kolhapuri style of cooking...the intricate part of its specialty food is the spicy lavangi mirchi and also the assal "Kolhapuri masala" I will try my best to share the rich kolhapuri cuisines in days to come :)

Every Culture has a special food and cuisine attached to it. In case of Kolhapur its the Non-Veg that makes a mark as a special cuisine. Kolhapur has some good traditional dishes prepared from "Mutton" (goat meat) which are very tasty and delightful. So lets get started with one such delicacy; Spicy Kolhapuri mutton chops

The Recipe

Preparation time : 45 to 60 mins

Ingredients :-

1. 500 grams of mutton chops 
2. Red chilli powder 2 to 3 tsps ( depends on spiciness required, quantity can be reduced or increased)
3. Haldi 1/2 tsp
4. Garlic about 6 to 10 cloves
5. Ginger half medium sized piece
6. Grated coconut half a cup ( most important ingredient )
7. Two to three large onions
8. One medium sized tomato
9. Garam masala powder 1 to 2 tsp
10. Oil as required
11. Chopped coriander handfull

Procedure:

1. Wash mutton chops properly.
2. Now to the pieces of meat add add 1 tbsp oil, 1 tsp red chilli powder, and 1/2 tsp haldi, mix it well and keep it aside for about 15 to 20 mins. to marinate, simultaneously prepare the masala.

Preparation of masala :

     1. Heat pan, add some oil ( the quantity should be good enough for the onions to shallow fry )
     2. Add onions to the heated oil, make sure the onions turn out dark brown in colour ( cut two large
         onions in longer slender form ), keep them aside for cooling
     3. Dry roast freshly grated coconut in separate pan, you can also use dry coconut grated, or else mix    
         match both of them, keep it aside for cooling
     4. Grind together fried onions + garlic + ginger + fried grated coconut, the masala is ready

          Now, add some salt ( to taste ) to marinated chops. In pan add oil ( the quantity should be good enough for the chops to shallow fry, the remaining onion flavored oil could be reused (it helps in giving additional flavor), shallow fry the chops and keep it aside

Seasoning:

     1. Finely chop one large onion and one tomato
     2. Heat pan, add sufficient oil
     3. Add chopped onions to heated oil, saute them, add a bit turmeric powder and salt to onions so that it
         fries faster. Add prepared masala to it, saute them together in oil
     4. Add chopped tomatoes saute them together with masala, then add fried chops to it
     5. Add about 1 tsp of red chili powder and some salt if required, then add some water. Simmer chops for
         about 30 mins or until they tender cook, the cooking time may increase or reduce accordingly
     6. After the meat is cooked, add some garam masala and chopped coriander above it
The dish is ready to be served, and tastes best served with bhakri ( jawar roti ) or hot chapatis

Hyderabadi Dum Biryani

"BIRYANI" a set of rice based foods, made with rice "BASMATI" cooked along with meat, fish, eggs or vegetables...(according to me : to prepare veg biryani is more tedious job when compared to non-veg one, you have to do a lot when it comes to cutting of mixed vegetables and then spicing them up as you  actually cannot marinate them like meat, so all you non-veggie lovers don't under estimate veggie food :)

The dish is one of its kind...and one among the oldest recipes, given a variety of treatments depending upon region's food practice, and many more factors ( guess it can be a good foodie research topic ). It is one of the most common food variety prepared mostly in South Asia, Arabia

"HYDERABADI BIRYANI" the word itself is so mouth watery, "Kacchi Yeqni " as it is popularly called has its own special place when compared to all other styles of biryani's cooked, to get an actual feel of it one must visit Hyderabad and particularly "Hotel Paradise" who are master's in making this recipe from a super long time say almost a decade, its incomparable...

"Incomparable" for no. of reasons :-

1.The perfect consistency at which the rice and meat are cooked, rice grains so slim, long non - sticky, can be picked up in singles very easily, the meat so soft and tender, it just melts in as soon as you taste a piece of it...It was wonderful heavenly when i personally got an opportunity to relish this celebrity dish from "Paradise", yes celebrity because i have heard that the the first set of fresh biryani is sent to dubai as soon as it is prepared in early hours :)

2.The serving technique is so unique when compared to others, with three separate portions in serving plate, one containing the plain rice with no meat masala in it, the second portion containing mixed portion of rice .i.e the flavored meat masala in it and the third portion containing the actual meat pieces spiced up biryani flavored, you can actually relish upon 3 separate entities or mix them up, i had a wonderful time doing soo...what could be best then to spend a quality time on new year's eve (2012) experiencing a nizami kitchen delicacies and places so famous particular known for its rich cultural history, hi-tech also more prominently "for Ramoji film city" the largest film city :)

The Recipe

Preparation time : 30 to 45 mins

Marination time : 3 to 4 hrs.preferred, to make the recipe quickly the time can be reduced till 1hr. (in this case meat tantalizer can be added, it is readily available in market in packets, though i have not tried one as yet)

 Ingredients :-

1. 500 grams of chicken or mutton (medium to bigger pieces preferred)
2. Basmati rice about 2 to 2 1/2 cups (about 500 to 625 grams)
3. Chopped fresh coriander one cup
4. Chopped fresh mint (pudina) one cup
5. Fried onions one cup
6. Chopped green chillies 1 to 2 
7. Chili powder 1 tbsp
8. Cumin & Coriander powder 1 1/2 tsp each
9. Pepper powder 1 tsp 
10. Shahi jeera 1 1/2 tsp
11. Whole Garam masala ( Cloves 2 to 3, Cinnamon 3 to 4 small sticks, Javetri 2 small flowers, Cardamom 2 to 3 )
12. Yogurt ( dahi, curd) 1 whole cup
13. Lemon juice to taste
14. Salt to taste
15. Oil 1 tbsp

Note : The quantity of ingredients mentioned above makes about 1 to 1.25 kgs. of biryani


Marination procedure:

1. Wash the pieces of meat properly.
2. Now to the pieces of meat add the following : Chopped green chillies, salt, chili powder, Shahi jeera, Chopped coriander + mint leaves ( about half the quantity.i.e half cup each ), coriander powder, cumin powder, black pepper powder, fried onions (about half the quantity.i.e half cup ), whole garam masala, lemon juice, yogurt,  mix well. Add oil to the mixture.                                  Note : Marinate the mixture for about 3 to 4 hrs. ( the longer it marinates, the better it is since it helps the meat to turn more soft and tender )

Preparation of Rice:

Soak rice for about 45 mins. (soaking time can be extended to about 1 hr., more the rice is soaked quicker it cooks)
Then boil water proportionate to the rice, add some salt and about 2 tsp. of oil or ghee ( it helps the rice to be non sticky, which is so necessary for this recipe ), add drained soaked rice, add some shahi jeera and one or two cloves to get a better taste to the biryani rice

Boiling time for Rice:
The most critical part in preparing biryani is boiling the rice to a right consistency, we require half cooked rice ( 50% cooked ) so that the rest half of it is cooked later along with marinated meat, when steamed in layers ( that is the whole purpose of it, to be cooked on steam steadily )

Note : It takes about 2 to 4 mins for rice to get half cooked (depending upon how long you have soaked the rice in water)   The time when the grains start moving or rather shaking in water is the rht. time when it is half cooked, to check the right consistency the grain should break easily.i.e when it is half cooked.

Drain water from half cooked rice

Layering :

1. Take an appropriate container ( I prefer a flat bottom container, so that it helps in consistent heating ). It could be a pan or aluminium one, large enough to prepare the set targeted quantity of biryani
2. Add marinated meat at the bottom of vessel
3. Add half of rice over the meat, that is the 1st layer, add a part of remaining chopped coriander + mint + fried onions over the 1st layer
4. Add the next half of remaining rice over it, that is the 2nd layer, add remaining chopped coriander + mint + fried onions over the 2nd layer
5. Add saffron water over the rice by making some small holes in them, and then pouring the coloured saffron water in the holes.
6. add some garam masala powder over the rice

Steaming ( DUM ) :

Cover the vessel with lid, they are some factors to be considered :

The whole concept of Hyderabadi Dum Biryani is to cook the marinated meat and half cooked rice to a right consistency by steaming it, so our goal in this particular final step is to not let out the steam from the cooking vessel, so how can we achieve it, here we go :

1) For pan, the lid is mostly air tight, just place a clean cloth under the lid so that they are no chances for the steam to escape out from vessel
2) For aluminium vessel, knead whole wheat dough ( very similar to the one in chapati making, make sure it is not to soft ), now cover the vessel with appropriate lid, and start closing or rather packing the edges of the vessel along with the lid with the help of dough, it should be perfect so that no air can escape out from the vessel

After this place the vessel on the cooking range, heat it on medium high, it takes about 30 mins to cook, the moment when there is tempting nice delicious fragrance spread all over, that is the time when " THE FAMOUS HYDERABADI DUM BIRYANI " is ready.

Note : The right time to open the lid would be just before meal,the most wonderful moment is when you have a look on the ready biryani, my most memorable moment in my cooking experimentation :) Always mix the biryani partly as you serve it
It could be served with curd raita or Sherva or Shorba is  the soup or curry which is the base flavored by meat, bones  and spices  to form a lamb/goat curry.  

Green- Devils Lemonade

For all those who prefer super coool drink in summers....Summers are here...what are you waiting for ?

Serving : Four


Ingredients :-
1.Four tbsps.  Pudina-lemonade
2.Four tbsps. Khus
3.Loads of ice cubes
4.Drinking Soda as required

Methodology :-

1) In a blender add ice cubes as per your requirement at bottom; larger quantity preffered

2) Then add four tbsp khus (popularly known as vala, very good for summers...as it helps in keeping the body cool

3) Add four tbsp Pudina-lemonade ( Recipe mentioned below- An Indian version )

4) Blend all of them together, it hardly takes time. Pour it in equal quantity in the desired glass of your choice...but while serving, an enhancing glass is always good- it does full justice to the cool green color of the drink

5) Pour drinking soda as required over it...enjoy the drink...summers are the perfect time for it :)

Note: Drinking soda quantity depends on individual choice, also it could be replaced with clear aerated drinks available in market like Sprite, 7'up...

Pudina - Lemonade

Lemonade is the most popular drink in every home, especially in summers...Popular because its quick and easy to prepare as well as thirst quencher, healthy. The recipe differs from place to place...We could slightly modify the basic lemonade recipe by adding some more ingredients to it...they could be any of them, as far as it is compatible to the lemon extract and tastes good :) I have experimented this favorite drink of mine with one more favorite and healthy herb which i use a lot in my cooking .i.e pudina and jeera


Ingredients :-
1.Fresh mint leaves ( Pudina ) a handful
2.Two fresh lemons
3.Pinch of salt
4.Pinch of roasted jeera powder (Cumin powder)
5.Three tsp of sugar (it could be increased as per taste)

Methodology :-

1) Cut lemons in two equal halves, squeeze them

2) Crush pudina along with salt and sugar manually or you could also blend them in blender

3) Add crushed pudina to lemon extract along with jeera powder (Cumin powder). Your desi Indian style Pudina- lemonade is ready

Note: You could use it flexibly, Pour the lemonade in glass as required (may be 2 tbsp of it per person approximately), add drinking soda or any aerated drink of your choice and serve. Or else combine it with other juice or syrup to make any mock tail of your choice ( one of them is mentioned above)

Simple Chocolate Brownie

"BROWNIES" I guess is quiet a popular delicacy... We could eat them as cake when eaten individually, or a dessert when served with hot chocolate sauce along with vanilla ice-cream. Many people assume it to be over baked chocolate piece of  cake... but people who have a sweet tooth to dark chocolate...ITS JUST HEAVENLY :)
What could be the best occasion to try it out ... My niece Anushka AND nephew Omkar are here for summer vacations and we are celebrating our third wedding anniversary... Anu insisted on preparing yummy brownies as she loves them, she wanted to be a helping hand to me... and i loved it... she did all what she could do, to make it a success and yes she was :) she says she's gonna surprise Sissy on their wedding anniversary, which is soon next month :)

Ingredients :-
1. Compound chocolate (Dark) - about 100 grams grated
2. Unsalted butter - 90 grams
3. Two eggs
4. Sugar one measuring cup (about 250 grams)
5. All purpose flour one measuring cup (slightly < 250 grams)
6. Vanilla essence one tsp.
7. Baking powder 1 tsp.
8. Chopped walnuts as per taste


Methodology :-

1) Sieve together the all purpose flour (maida)  + baking powder, keep it aside

2) Melt chocolate using double boiler system in a pan along with whole butter or more easier way could be melting it in oven for 2 mins. approximately by mixing it with whole butter (add butter with chocolate pieces to be melted in microwave safe bowl and then heat it, make sure you don't overheat the mix, as beyond certain temperature chocolate tends to loose its smooth texture and turns rough, which indeed is useless for us, so keep checking by slightly stirring the mix, the result should be silk smooth paste

3) Add flour + baking powder to the chocolate + butter mix, mix well

4) Beat two eggs separately, add vanilla essence to it

5) Add egg + essence mix to the whole mixture, now start mixing the batter efficiently such that, the mix has to be prepared to an extent that you start realizing the batter turns out to be fluffy from the initial heavier phase of it, that is when your batter is all ready to bake in oven.

6) Add chopped walnuts to batter

7) Bake the ready batter for about 8 to 10 mins. depending upon the microwave to be used...Your slightly crunchy slightly soft brownies are ready...:) Relish it with hot chocolate sauce and cold vanilla ice-cream

Note: 


The best way to serve a brownie is by slightly warming it up and then adding some rich dark chocolate sauce to it accompanied by cool vanilla ice-cream...very tempting isn't it? 


What are you waiting for? Try your hands on it ;o)