CORNFLAKES CHIVDA OR MAKAI SNACK

INGREDIENTS;

CORN FLAKES - 2 cups

PEANUTS - 1 cup

ROASTED GRAM DAL OR DALIA - 1 cup

BEATEN RICE OR POHA - 1 cup

CURRY LEAVES 20 leaves

SALT AS PER TASTE

RED CHILLI POWDER - 1 tsp

TURMERIC POWDER - 1 tsp

POWDERED SUGAR - 2 tsp

OIL FOR DEEP FRYING

BIG STEEL STRAINER

METHOD;

Take oil in a kadai and when it is hot immerse the steel strainer in it and put the

corn flakes in small batches and deep fry them.

Follow the above procedure with the groundnuts,roasted dal and the beaten rice.

Switch off the stove and then put the curry leaves and deep fry them.

Put all the above deep fired items in a large mixing bowl and add the salt,

red chilli powder,turmeric powder and the powdered sugar and mix very well.

Check the seasoning.

Allow it to cool for some time and when cooled transfer the contents to a airtight container.

You can store the chivda for 15 days.

SWEET POHA OR GOD POVU

INGREDIENTS;

Poha or beaten rice – 1cup
Jaggery – ½ cup
Sesame seeds – 1 tsp
Cardamom powder – 1 tsp
Ghee – 1 tsp
Coconut scraped – 1cup




METHOD;

Take jaggery in a kadai and little water to it and heat it till it forms a syrupy consistency.

remove it from fire and add the rest of the ingredients and mix thoroughly when it is still warm.


sweet poha is ready.

KAJU KATLI OR CASHEWNUT BURFI

KAJU KATLI OR CASHEW NUT BARFI

INGREDIENTS;

CASHEW NUTS – 2 ½ CUPS


SUGAR – 2 CUP


CARDAMOM POWDER – 1 TSP


WATER – ¼ CUP

METHOD;

POWDER THE CASHEWNUTS IN A MIXER GRINDER TO A SMOOTH POWDER.

MAKE A SUGAR SYRUP OF ONE THREAD CONSISTENCY

ADD THE CASHEW POWDER AND KEEP STIRRING TILL IT FORMS A MASS OR WHEN YOU TAKE A LITTLE MIXTURE IT SHOULD FORM A BALL WHEN ROLLED.

REMOVE FROM FIRE AND SPREAD ON A GREASED THALI OR PLATE.

CUT INTO SQUARES WHEN COOLED.

MASALA VADA OR LENTIL SNACK

INGREDIENTS;

CHANA DHAL - 2 CUPS

ONION  - 2

RICE-1/2 CUP

GREEN CHILLIES - 5

CORIANDER LEAVES

SALT TO TASTE

OIL FOR DEEP FRYING

METHOD;

soak the dhal and rice for 2 hrs

                           grind the soaked dhal and rice in a mixer grinder without using much water.

                           finely chop the onions,coriander leaves and green chillies.

                           add the above to the ground mixture.

                           add salt as per taste.

                           mix it well and then make lemon sized balls out of it and flatten it with the palm

                                                         deep fry in oil till golden brown.

                                               MASALA VADA IS READY

MOTA SEV OR KHARO

INGREDIENTS;

Gram dal flour or besan – 2 cups


Black til or onion seeds – 2 tsp


or


Cumin seeds or jeera – 2 tsp

Salt to taste

Red chilli powder – 2 tsp

Hing or Asafoetida - a pinch

Oil for deep frying






METHOD;


Mix all the above ingredients except the oil to form a dough.

Take a little dough and put it in the sev maker or a cookie press.

Keep oil in a kadai for deep frying.

Press the dough directly in to the oil.

Deep fry till golden brown.

SHAKKARPARA OR DIAMOND SNACK OR TUKDI

INGREDIENTS;

All purpose flour or maida – 1 cup
Wheat flour – 1 cup
Salt
Hing a pinch
Red chilli powder – 2 tsp
Cumin seeds – 1 tsp
oil for deep frying


METHOD;


Mix all the above ingredients except the oil in a bowl.
Add a tsp of oil and knead to form a dough using water.
Take some dough and roll it in the form of a chapati.
With a knife or pizza cutter cut the chapatti into small squares.
Deep fry the squares in oil.

Diamond snack is ready to be eaten.

SWEET POHA OR GOD POVA

INGREDIENTS;
poha or beaten rice – 1cup
jaggery – ½ cup
sesame seeds – 1 tsp
cardamom powder – 1 tsp
ghee – 1 tsp
coconut scraped – 1cup

METHOD;
take jaggery in a kadai and little water to it and heat it till it forms a syrupy consistency.
remove it from fire and add the rest of the ingredients and mix thoroughly when it is still warm.
sweet poha is ready.

KHARA BISCUITS OR MASALA BISCUITS

INGREDIENTS;

MAIDA – 200GMS


POWDERED SUGAR – 20 GMS

BUTTER – 50 GMS


SALT – 1 TSP


CORIANDER LEAVES A FEW

CURRY LEAVES A FEW

GREEN CHILLIES – 4-5

SESAME SEEDS – 1TSP

CURDS OR YOGHURT – 30 GMS

BAKING POWDER – ½ TSP

METHOD;

PREHEAT THE OVEN TO 180 DEGREE CELSIUS.

MIX POWDERED SUGAR AND BUTTER VERY WELL AND THEN ADD ALL THE OTHER INGREDIENTS EXCEPT THE FLOUR AND BAKING POWDER.

SIEVE THE FLOUR AND BAKING POWDER AND THEN MIX TO THE ABOVE MIXTURE AND KNEAD WELL TO FORM A DOUGH.

KEEP ASIDE FOR 30 MINUTES.

AFTER 30 MIN KNEAD IT AGAIN AND FORM LEMON SIZED BALLS AND ROLL IT IN THE FORM OF A CHAPATI AS THINLY AS POSSIBLE.

USE A BISCUIT CUTTER TO CUT INTO THE DESIRED SHAPE AND BAKE IN A OVEN FOR 15 MINUTES AT 180 DEGREES CELSIUS.

KHARA BISCUITS ARE READY.

INSTANT DOODH PEDA OR MICROWAVE MILK PEDA

INGREDIENTS;

Milk Powder - 2 cups
Condensed Milk - 395 gms or 1 tin
Butter - 2 tbsp
Cardamom Powder - 1 tbsp
Saffron - As required

METHOD;

Take the 2 tbsp of butter ina microwave safe bowl and keep on high for 20 sec till the butter melts

Add the condensed milk and the milk powder to the butter and keep in the microwave for 4 minutes

but after every minute remove the bowl from the microwave and stir it.

After 4 minutes add the saffron and the cardamom powder and stir it and keep aside to cool.

When it is cool take lemon sized balls of it and flatten it with your palms to give the shape of a peda.

Pedas are ready to be eaten.

CREAMY PRAWN CURRY

INGREDIENTS;

Prawns 500 gms

Yoghurt 50 gms

Cashewnuts 10 nos

Tomato 2 nos

Onion 2 nos

Ginger 1/2 inch piece

Garlic 3 nos

Green chillies 3 nos

Coriander

powder 2 tsp

Cumin pwd 2 tsp

Red chilli pwd 2 tsp

Garam masala

pwd 2 tsp

Turmeric pwd 1/2 tsp

Fresh cream 1/4 cup

Salt to taste

Coriander

leaves for garnishing

Butter 20 gms

METHOD;

Remove the outer covering of the prawns and devein them.

Marinate the prawns with yoghurt,salt and turmeric powder.

Finely chop the onions and the green chillies.

Make a paste of ginger,cashewnuts and garlic. Puree the tomatoes.

Take butter in a vessel and add the onions and fry it till pink.

Add the green chillies and the ginger garlic paste and fry.

Add coriander powder,cumin powder,red chilli powder and garam masala powder

and fry it well.

Now add the tomatoes and fry for sometime.

Add the marinated prawns and close the lid and simmer for some time till done.

Check the seasoning.

Garnish with fresh cream and coriander leaves.

AMBE UPKARI OR AMBE HUMMAN OR MANGO EXOTICA KONKANI STYLE

INGREDIENTS;

Small ripe mangoes (Goint in konkani) or

any mango 6 nos

Jaggery 250 gms

Green chillies 4-5nos

Salt 1/2 tsp

Maida 2 tsp

SEASONING;

Red chillies dry 3 nos

Mustard seeds 1/2 tsp

Oil 1 tsp

METHOD;

First remove the skin of the mango and keep both the mangoes and the mango skin aside.

Add 1 cup of water to the mango skin ans squeeze the skin in it so that all

the flesh stuck to the mango skin is incorporated into the dish and add the

water to the mangoes.Repeat this thrice and the water should cover the mangoes.

Now slit the green chillies lengthwise and add it to the mangoes and also add salt.

Keep this on the stove and when it boils and the mangoes are cooked, add the jaggery .

Let it cook till the jaggery melts.

Take about a cup of water in a bowl and the maida to it and stir it well so that there are

no lumps.

Add the above mixture to the mango mixture and stir it allow it cook slowly till done.

Take a little oil in a small kadai and add the mustard seeds and when it splutters

put the red chillies (cut into two) and add this to the mangoes.

Ambe upkari is ready to be served.