Wednesday 28 May 2014

Shevai (Homemade Rice Noodles)


 Shevai or rice noodles is a very popular breakfast delicacy in southern coastal Karnataka especially in Mangalore  and Udupi . It is also common in Kerala and Tamil Nadu where it is known as Idiyappam and prepared with a slightly different method compared to the one i am using.

Friday 23 May 2014

Aam Panna (Raw Mango Drink)

It’s the peak of summer. The temperature is soaring day by day, at least in Mumbai.  Every day I hear someone telling me that yesterday was the hottest day this summer.  The sweltering heat usually increases thirst for some chilled drink. Forget the aerated drink and over sweetened squash available in the markets. The best way to “beat the heat” is with a refreshing cool and natural drink “Aam Panna”. 

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Monday 19 May 2014

Prawn in Butter Pepper Garlic Sauce

Prawn in butter pepper garlic sauce has been on my “ to-do list”  for almost a year now.  I usually stay away from seafood dishes that look bland.  But all that changed when I tried this mouthwatering delicacy in Istanbul, Turkey.  The sauce for so full of flavor, it was like party in my mouth. I could go back to Istanbul just for this tasty delicacy.

Thursday 8 May 2014

Caramel Custard With Condensed Milk(In a pressure cooker)

Caramel custard is a sinfully delicious dessert. The soft, creamy texture is a treat for the palette. The definite choice for dessert at the end of sumptuous meal, atleast for me.  I have been eating this recipe for as long as I can remember. It’s just that we called it pudding in my house.  

So when I heard about caramel custard I had no idea it is the same as the pudding I devour so often. As a kid I used to help my mom to make this. Back then we did not have a tin cutter and opening the tin of condensed milk was the most time consuming part to the entire preparation.  My main job would be to open the tin .I thoroughly enjoyed as the condensed milk would ooze out and I could lick it.

Over the last few years it wasn’t made at home. So I was waiting for reason to make it and what better reason than my blog. This was my second attempt at making the custard. The first time I added more water and the mixture became very watery. It wouldn’t set properly . That’s why be careful when you adjust the consistency of the mixture.

The best part of this recipe is that it is not baked but steamed. Even if you don’t have an oven, you can still make it.  Moreover you don’t need to fancy ramekins or custard bowls. In fact I made them in regular steel bowls.

There are many recipes that use milk, eggs , eggs yolks but this is the simplest of all.

Condensed milk (Milkmaid) – 1/2 tin
Eggs – 3
Sugar –3 tbsps. (Or as required)
Sugar for caramel – 3 tbsp
Vanilla Essence  - 1 tsp (optinal)

1.       In a large bowl, beat the eggs.
2.       In another bowl, mix condensed milk, sugar. To this add the beaten eggs. Check the consistency.
3.       If it is too thick and little water. Don’t make it too thin.
4.       In 4 ramekins or small bowls sprinkle some sugar and heat it on low fire. The sugar melts into a brown semi solid .Let it set.
5.       Now pour the mixture prepared above.
6.       Place it in a pressure cooker without the whistle and cook for 5 to 10 mins .
7.       With the tip of ur finger separate the edges of the custard from the dish.
8.       Invert it into plate.
9.       Refrigerate to cool it or have it hot .

Caramel Custard is ready.
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Friday 2 May 2014

Kuwale Sasam(Ashgourd red gravy tempered with mustard and curry leaves)

I am finally posting a vegetarian recipe. This  is a  authentic Konkani(GSB) delicacy. Most of the traditional Konkani dishes are vegetarian. .They are prepared with less oil and are very healthy. My grandmother used to often say that “ Konkani’s eat everything from the root to the fruit of a tree” .  However in today’s age of fast food/junk food ,these traditional recipes are gradually  being forgotten. This is an attempt to keep the beacon of traditional foods burning.

Kuwale or Ashgourd has many medicinal benefits. It is the best food for diabetic patients. Ash gourd helps in losing weight and detoxifies the body.

The traditional kuwale sasam is not very spicy and is a greenish yellow colored dish. Since I like bright red gravies I have used Kashmiri chilies . This makes the dish look more vibrant and appetizing.

Kuwale/ Ashgourd – 500gms
Grated Coconut – ½ a coconut
Red chillies(Guntur) – 4 to 6
Tamarind – one small lemon sized
Mustard seeds – 2 tsp
Curry leaves – 2 twigs

1.       Peel the skin .Cut the Kuwale/ Ashgourd in to chuck size pieces about 3” and wash it.
2.       In a vessel ,boil the Kuwale/ Ashgourd with some water.
3.       Grind together  grated coconut ,red chillies  and tamarind with little water to make a smooth paste
4.       Once the Kuwale/ Ashgourd is semi cooked ,add the masala and salt to taste.
5.       In a small pan, heat some oil.
6.       To this add mustard seeds. Once it spultters add the curry leaves and sauté for a second or two.
7.       Add this to the curry and mix well.
8.       Serve hot with rice.