Cashew nut Pakora

Cashew nut Pakora

Makes: 12

Ingredients

1 cup / 100 g gram flour ( besan )
1 tablespoon rice flour
15 cashew nuts, chopped ( plain or dry roasted and salted )
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 pinches asafoetida ( hing )
1/4 teaspoon ajwain
1 spring curry leaves, chopped
1 tablespoon chopped coriander leaves
1/2 teaspoon salt ( or to taste )

1 onion, thinly sliced ( optional )
5 - 6 tablespoon water ( for making batter )
125 oil for frying pakoras ( 1/2 inch from the base of the frying pan / kadai )

Method

Mix all the ingredients with water and keep aside for half an hour ( Batter should be of dropping consistency ).

Heat oil a frying pan. Reduce heat to medium.

Take pakora batter with a spoon and fry on a medium heat ( 5 - 6 pakoras at a time ) till golden color and crisp. Drain and place on kitchen towel to absorb extra oil.

Serve as a snack with tea or coffee.

Chicken Curry with Capsicum & Tomato

Chicken Curry with Capsicum and Tomato

Serves: 3

Ingredients

500 chicken pieces
3 onions, cut into cubes
10 cloves garlic, chopped
1 - inch piece ginger, chopped
1 spring curry leaves ( optional )
1 capsicum, cut into cubes
2 tomatoes, cut into cubes
1 teaspoon salt ( or to taste )
1 tablespoon cooking oil

Spice powder:

1 1/2 teaspoon red chilli powder
3/4 teaspoon pepper powder
3 teaspoon coriander powder
1/4 teaspoon turmeric powder
2 tablespoon water

Dilute spice powders with water and keep aside.

Method

Heat oil in a wide frying pan. Add cubed onions and fry till pink color.

Add chopped garlic and ginger. Fry for 2 - 3 minutes on a medium heat.

Add curry leaves. Mix well. Saute for 1- 2 minutes.

Add diluted spice powders. Saute on a low heat till the raw smell goes.

Now mix with capsicum, tomatoes, chicken pieces and salt to taste.

Do not add water.

Cover with a lid and cook on a low till done / fragrant / gravy thickens ( approximately 30 - 35 minutes ).

Serve with Roti / Chapati / Pulao / Rice ...

Kholamba / Kolumbo Masala ( Saraswat / Konkani Cuisine )

Kholamba / Kolumbo Masala

( Spice powder for gravy dishes in Saraswat / Konkani Cuisine )

Recipe Credit - Rasachandrika

Ingredients

500 g coriander seeds
250 g red chillies
20 g turmeric pieces
40 g black gram dal
40 g Bengal gram dal
20 g black peppercorns
40 g fenugreek seeds ( methi )
20 g asafoetida
50 g mustard seeds
50 g cumin ( jeera ) seeds
2 handfuls curry leaves
Groundnut oil for frying

Method

Handpick and clean all the ingredients.

Pour sufficient oil in a frying pan, heat it slightly and fry all the ingredients separately on a low heat until they are light brown.

Pound them together and sieve.

Blend the masalas well and store in a glass jar with a tight lid.

Homemade Ice Cream with Milkmaid and Amul Fresh Cream

Homemade Ice Cream with Milkmaid and Amul Fresh Cream

Serves: 5 - 7

Ingredients

1 tin ( 400 g ) Milkmaid sweetened condensed milk
200 ml Amul Fresh Cream
2 teaspoon vanilla essence

Method

Pour all the ingredients in a mixer and beat well. Set aside in a freezer for 6 hours or overnight or till it is firm.

For mango ice cream - Blend above ingredients (except vanilla essence) with 2 tablespoon mango pulp. Sprinkle cardamom powder if required. Set aside in a freezer for 6 hours or overnight or till it is firm.