Friday, May 31, 2013

MANGO LASSI


Lassi is the drink everyone likes to take in summer.. Try this mango lassi when the mangoes are in season. You will simple fall in love with this summer cooler !

Ingredients:
Mango pieces ......... 1 cup
Curd / yogurt ........ 1 cup ( use fresh curd )
Water ..................... 3 cups
Honey or rose syrup ... 2-3 tbsp Check according to the sweetness of the mango)


Method:
Blend the mango and yogurt adding water and honey or rose syrup ( I prefer rose syrup..it really tastes good)
Refrigerate and serve chilled. Pour into the glasses and garnish with rose syrup.


Thursday, May 30, 2013

MITHO CHILLO (Sweet Pancake)


This is a traditional Sindhi breakfast dish. Cardamom flavoured sweet pancakes made with wheat flour and sugar or jaggery.

Ingredients:
Whole wheat flour ... 1 cup
Sugar ................ 2 tbsps.
Cardamom powder .. 1/8 tsp
Baking powder .. a pinch (or) 1 tsp oil or ghee
Milk or water ... to mix
Oil or ghee ... to smear

Method:


1. Mix sugar, wheat flour, cardamom powder and baking powder or 1 tsp oil into a smooth, thick batter using milk or water.

2. In a non-stick frying pan/griddle, pour a ladle full of batter and spread it into a pancake.

3. Smear a little ghee or oil and roast it to a light brown colour turning sides.
4. This is served with pickle and papad.
PS: You can make it with jaggery also. The difference in that is you make the jaggery syrup and mix the flour later. Crushed saunf/aniseeds are added to this.

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SEERO / WHEAT FLOUR HALWA


This is a traditional Sindhi sheera recipe made in all the Sindhi homes, specially on auspecious days.

Ingredients:
Wheat flour .. 1/4 cup
Sugar ........ 4-5 tbsps ( little less than 1/4 cup)
Cardamoms ... 2-3
Ghee ... 2 tbsps
Almonds or pistachios for garnishing.

Method:
1. Take oil or ghee in a pan and add the split cardamoms.
2. Tip in the flour and continue to stir with a spatula until you get a nice brown colour.
3. Add quarter cup water (same quantity as the flour) and stir continuosly to avoid lumps.
4. When it is thicker, add the sugar and stir. Keep stirring until you get the right consistency and the sugar is dissolved.
5. Garnish with slivered nuts.

Check out the recipe Video 


Wednesday, May 29, 2013

CRISPY PAKORAS WITH SLICED ONION


This is a quick snack you can make in a jiffy when you have unexpected guests. All the basic ingredients used here are usually available in all homes .Add a little rice flour also  to make them extra crisp.

Ingredients:
Besan ... half cup
Rice flour .. 1 tbsp
Onion ... 1 large ( cut long slices))
Green chillies ..... 2-3 (finely chopped)
Coriander leaves ... handful
Cumin seeds  or ajwain .... 1 tsp
Baking soda ... a pinch
Red chilli powder .. 1/4 tsp
Salt ....... to taste
Oil ..... to fry

Method:
1. Mix all the ingredients except oil to make a batter of dropping consistency.
2. Heat oil in a kadai.
3. Drop the onion with hand seperating it ( don't pour chunks like big pakoras )
4. Remove when crisp and golden brown.
Serve with chutney / sauce

MANDIOCA FRITA ( Fried Mandioca )



This is a very popular finger food of Brazil like French fries. Mandioca is a root vegetable from which cassava flour and tapioca is made.

Ingredients:
Mandioca
Salt for taste
Oil for frying

Method:
1. Wash and peel the mandioca and boil it preferably in a pressure cooker as it takes a longer time in a pan.
2. Remove from the water and let it cool.
3. Cut into pieces or long strips and sprinkle salt over them
4. Deep fry until crisp.

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ANEIS DE CEBOLA ( Fried Onion Rings )


Try out these crispy batter fried onion rings . They are very easy to make, delicious and a perfect tea time snack.

Ingredients:
Onion rings ... 2 onions ( cut thick  round slices and seperate the rings)
White flour .... 1 cup
Egg .......... 1
Beer ....... to make the batter
White pepper ... 1/4  tsp
Salt ..... to taste
Oil ... to fry

Method:
1. Make a thick batter with white flour, egg, salt, black pepper adding enough beer.
2. Heat oil in a pan.
3. Dip the onion rings in the batter and deep fry them until crisp.
4. Serve immediately.

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CAMARAO FRITO DE PRAIA ( Fried Shrimps Beach Style )


This is a popular snack sold on the Brazilian beaches. Shrimps are marinated and  fried along with the skin.

Ingredients:
Shrimps .... 250 gms  (small variety)
Lemon juice ... 2 tbsps
Flour .......... 1 tbsp
Garlic ......... 1 tsp (crushed)
Salt .......... to taste
Oil ..... to fry

Method:
1. Wash the prawns very well with hot water. Keep the skin and heads intact.
2. Drain water completely and dry them with a kitchen towel.
3. Marinate with salt, garlic and lemon juice.
4. When you are ready to fry, sprinkle the flour on the prawns and deep fry them.
Serve with lemon wedges.

Recipe Courtesy - Tudo Gostoso

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PEACH AND STRAWBERRY DESSERT CAKE


This is a nice and moist dessert cake made with peaches and strawberries.

Ingredients:
Peaches ........... 1 tin
Strawberries (fresh)... 600 gms
Sugar .................... 1/2 cup
Chantilly cream

For the cake:
Butter ........10 tbsp.
Eggs ............ 3
Sugar .......... 1/2 cup
White flour .... 1cup
Baking powder ..... 1 tsp.
Milk ...................... 3-4 tbsp.
Vanilla essence...... a few drops




Method:
1. To make strawberry crush blend 500 gms. strawberries and cook in a pan with half cup sugar.
2. Sift the flour and baking powder.
3. Beat the softened butter and sugar until light and creamy.
4. Now fold in the eggs, one at a time, adding the sifted flour after each addition and stir in the milk and the essence.Beat until the flour is mixed well.
5. Grease an oven-proof dish and place the peaches and pour the cake mixture on top.(Save the liquid from the can for moistening the cake later)
6. Bake it in the pre-heated oven for 40-45 mins until done. (You can check the cake by inserting a knife.)
7. Let the cake cool and remove the upper crust of the cake with a knife.
8. Mix a little sugar and few drops of vanilla essence in half the liquid from the can (about one cup)and pour it on the cake with a spoon.
9. Spread the strawberry crush and decorate the cake with chantilly cream and the remaining strawberries.
Serve Chilled !


Note: For variation you can use any other fruits.

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MOOLI WITH SARSON KA SAAG


This is a very simple mooli sabzi with very few ingredients and spices. It hardly takes any time to cook. Mom used to make this sabzi specially in winters when we got those tender and juicy ones with greens. Here in Brazil we do get the radishes but the leafy part is always cut off. Today I have made this dish with some fresh sarson ka saag  (mustard greens) grown in my kitchen garden to replace the mooli greens. I always plant methi but I have tried growing sarson for the first time.

Ingredients:
Radish / Mooli  .... 1 large
Sarson ka saag ... 2 cups
Methi leaves ..... handful (optional)
Coriander leaves .. handful
Green chillies ..... 3-4
Cumin seeds .... 1 tbsp
Asafoetida ...... a generous pinch
Turmeric powder .. 1/4 tsp
Cumin powder ..... 1 tsp
Salt ...... to taste
Lemon juice.... 1-2 tbsps
Oil / ghee .... 2-3 tbsps  ( ghee gives a better taste )


Method:
1. Scrape and cut the mooli into small pieces.
2. Wash the greens and chop them finely.
3. In a pan, heat oil / ghee. Add cumin seeds and asafoetida.
4. When they crackle add the greens and saute.
5. Now tip in the mooli pieces, green chillies, salt, cumin powder and turmeric powder.
6. Saute for a minute. Sprinkle some water and simmer to cook.
7. To finish it squeeze the lemon juice, stir and it is done.
Serve it with Rotis / Theplas / Bhakri / Puris 


Tuesday, May 28, 2013

DAHI KOFTA CURRY


This curry is for the Potluck party event.hosted by Jagruti @ Jagruti's Cooking Odyssey.  I am so happy to be paired with Anjana this month. Actually I was supposed to make Malai Kofta Curry but I already have it in my blog . It is almost the same except the addition of onion; garlic paste. I am sharing the link of my recipe in this post. Taking this opportunity I decided to try out Dahi Kofta Curry, very unique one made with hung curd. I have made some changes to it because of the availability of the ingredients here in Brazil.


Ingredients:

For Koftas:
Curd .......  300 gms
Green chillies . 2 (chopped finely)
Ginger ...  1 tsp  (chopped finely)
Raisins .... 1 tsp
Cashews .. 5-6
Fresh coriander .. 1 tbsp (chopped finely)
Salt ...........  to taste

For the Batter:
Gram flour .... 1 cup
Red chilli poder ... 1/2 tsp
Asafoetida ..... a pinch
Baking powder ... a pinch
Salt ........... to taste

For the gravy:
Tomatoes ... 3  ( I used 1/2 cup ready puree )
Onion ... 1 ( Boil the onion and make a puree )
Cashew nuts ... 7-8 ( boil them with the onion and make a paste for better results)
Hung curd ...... 1 tbsp or Cashew nut paste
Ginger chilli paste .. 1 tsp
Red chilli powder .. 1/2 tsp
Garam masala ...... 1/2 tsp
Coriander powder .. 1 tsp
Kasoori methi ...... 1/2 tsp ( I used fresh methi 1/4 cup sauteed )
Turmeric powder ... 1/2 tsp
Cumin seeds ........ 1/2 tsp
Sugar ...... 1/4 tsp  ( I did not add )
Salt ..... to taste
Coriander leaves .. for garnishing
Oil

Method:



1. Tie curd in a muslin cloth and hang for at least 8 hours to drain the water completely.
2. Take the hung curd in a bowl and add a little salt, green chillies, coriander leaves, raisins and chopped cashews.
3. Grease your palms and make lemon sized balls. If you find it difficult you may add a spoon of semolina, bread crumbs or cashew powder.
4. Make a thick  batter with gram flour adding salt, chilli powder, baking powder, asafoetida and water as needed.
5. Dip the balls in the batter and fry them to a golden colour.
6. To make the gravy, heat oil in a pan and add the cumin seeds. When they crackle, add the ginger chilli paste and saute. Now add the onion puree, tomato puree and all the mentioned spices. 
7.  Add the cashew nut paste or a tbsp of hung curd and about 2 cups water. Simmer for 5-6 minutes.
8. Just before serving, arrange the koftas in a dish and pour the gravy on them
9.  Garnish with fresh coriander leaves and chilli oil.
10. Serve immediately. 

Here is the link to my recipe of  Malai Kofta Curry

Linking to: Potluck Party Event @ Jagruti's Cooking Odyssey

Monday, May 27, 2013

CAMARAO A BAIANA ( Prawn Curry from Bahia )


Ingredients:
Prawns ... 250 gms
Lemon juice .. 1 tbsp
Parsley ...... handful (chopped finely)
Salt ..... to taste
Black pepper... 1/2 tsp
Oil ..... 1 tbsp
Palm oil / oleo de dende .... 1 tbsp
Tomatoes .... 1 (cut into small pieces)
Coconut milk ... 3-4 tbsps

Method:
1. Clean the prawns and de-vein them.
2. Marinate the prawns with lemon juice,black pepper, salt and parsley.
3. In a pan heat the cooking oil and add the marinated prawns and cook for a 4-5 minutes.
4. Now add the tomatoes and simmer.
5. When they are almost done, stir in the palm oil and cook for a minute.
6. Finally add the coconut milk and simmer for a minute until done.
Serve with plain rice.

Recipe Source : Tudo Gostosos

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SHRIMP SALAD


This is my favourite salad as I love shrimps.. You can enjoy this cool salad in summer.
This can also be served in cocktail glasses...looks very decorative with the lettuce at the bottom, then a layer of carrot and shrimps on top. Decorate the rim with a shrimp.

Ingredients:
Shrimps .....   10 - 12
Lettuce ..... 1 cup  (chopped)
Carrot ...... 1/2 cup (grated)
Mayonnaise .... 1 tbsp
Salad cream .... 1 tbsp
Tomato ketchup .. 1 tbsp
Tabasco ............. 1 tsp
Salt
olive oil

Method:
1. Clean and de-vein the prawns. Boil them adding little salt for 1 minute. Do not over cook. Drain them and set aside to cool. Slice them into two (vertically), saving 2 for garnishing.
2. Mix the sauces together and add the prawns. Add salt if needed.
3. Cut the lettuce and sprinkle a little salt and a dash of olive oil and mix.
4. In a serving plate or bowl, spread the lettuce first, then grated carrot and spoon the shrimp salad on them.
Garnish with the remaining 2 shrimps and serve. (You can also add avocado and cherry tomatoes )


PANEER PASANDA


This is a rich paneer dish made in a creamy cashew nut gravy. You have many variations to this recipe. It can be made with crumbled paneer or even the paneer slices. To make it more presentable for parties we can stuff the paneer with crushed nuts and raisins.

Ingredients:
Paneer ...  1 cup (home made)
Maida .... 2 tbsps
Bread crumbs .. 2 tbsps
Salt  ... to taste
White pepper / black pepper
Oil .... to fry

For Gravy:
Onion ..... 1
Ginger .. 1 tsp
garlic ... 1 tsp
Red chilli powder .. 1/4 tsp
Garam masala .../ 1/2 tsp
Tomato puree ... 1 tbsp ( optional)
Cashewnuts .... 7-8
Cream ... 2-3 tbsps
Salt ... to taste
Oil

Method:
1. Mash the paneer well adding maida, bread crumbs, salt and pepper.
2. Make patties or balls with or without the stuffing. Fry and set aside.
3. In a pan take oil and fry the sliced onion along wit ginger and garlic to a golden colour.
4. Add cashew nuts and a little water to cook. Let it cool and then grind it to a paste.
5. Take little more oil in a pan and add this ground paste and tomato puree (if using) . Season with garam masala, salt and red chilli powder.
6. Stir in the cream. the gravy is ready.
7. Pour the gravy over the paneer and serve immediately.

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