SHAVIGE BATH

Ingredients:
Bambino Vermicelli 200 gms
2 medium chopped onions
6 to 8 chopped green chillies
1 tsp channa dal
1 tsp mustard seeds
curry leaves
salt
chopped coriander leaves 1 cup


Method:
Roast vermicelli in 2 tbsp ghee till it gets light golden brown colour. Heat 3 tbsp of oil or ghee in a kadai. Add mustard seeds, curry leaves. when they start spluttering add channa dal and green chillies. fry for 2 mins. Add chopped onions and fry for 4 mins. Add 3 cups of water to the kadai. when boiling add roasted vermicilli to it. Add chopped coriander leaves, grated fresh coconut to the kadai.Mix thoroughly. 

shavige bath

IDLY SAMBAR

2 cups Boiled rice

1 cup Raw rice

3/4 cup urad-dal

Salt

1 pinch cooking soda

Method:

Wash and Soak Boiled rice, Raw rice and urad dal for 6 to 8 hrs.

Grind urad dal first and then grind both rice (you can add the soaked urad dal water to grind

the rice and also the soaked rice water, take care not to add more water, the batter should be

thick. Add salt and cooking soda to the batter and mix well. Keep overnight.

Ingredients:


In the morning, mix well the batter. check the consistency of the batter. if it is very thick add

little water and stir. Now steam cook the idlies in idly cooker for 8 to 10 mins. Do apply some oil

to the idly plates for it allows the idly not to stick to plates.

SAMBAR

Ingredients:

1/2 cup toor dal

2 cups water

salt

turmeric

3 tbsp oil

2 chopped tomatoes

2 chopped onions

coriander leaves, curry leaves

1 pinch hing

1tsp mustard seeds

2 to 3 Red chillies

2 tbsp red chilli powder

1 tennis ball size tamarind juice

jaggery according to taste

2 tbsp sambar powder

sambar powder recipe:

Ingredients

1 tbsp coriander seeds

1 tbsp chana dal

1/2 tbsp urad dal

1/4 tbsp moong dal

1/2 tsp mustard seeds

1/4 tsp methi seeds

1/4 tsp jeera seeds

3 to 4 pepper seeds

2 to 3 medium cinnamon stick

Roast all the sambar powder ingredients and grind to a semi half powder. Keep this ready

before hand.

Method:

cook dal, turmeric, coriander leaves, curry leaves, 1tsp oil, with 2 cups of water in pressure

cooker. Heat the remaining oil in deep kadai. Add mustard seeds,when they start spluttering

add curry leaves, hing, red chilly one by one.

Add chopped onions and stir cook for 2 mins. then add chopped tomatoes, allow it to cook for

2 mins. add salt, red chilli powder , tamarind juice, and jaggery. after 2 mins add sambar

powder and stir cook for 5 to 8 mins.

Mash the dal throughly and mix this in the kadai. Boil for 3 to 4 mins. you can

add grated fresh coconut and lassan pieces for taste. But I prefer not to add.

Garnish sambar with chopped coriander leaves. Serve Hot Idly with sambar.

For mouth watering coriandder chutney see my earlier posts.

BHARELI BHINDI

Ingredients

• 30 Bhindi/Okra, small-size
• 5-6 leaves Curry leaves
• 2 tbsp Coriander leaves, chopped
• 1½ cup Besan/Gram flour
• 1 tsp Red chilli powder
• ¼ tsp Turmeric Powder
• 1 tsp Coriander-cumin powder
• 1 tsp Sesame Seeds
• 1 tsp Sugar
• ½ tsp Amchur powder (Mango powder)
• 6-7 tsp Oil
• 1 tsp Fresh coconut, shredded
• Salt to taste

Directions


Stuffing

1. Take a pan and add besan into it. Roast it on very low flame until it changes color (around 5 minutes).
2. Take a separate bowl and add roasted besan, red chilli powder, turmeric powder, coriander-cumin powder, sesame seeds, sugar, amchur powder and salt. Mix well and keep this masala mixture aside to use it for stuffing.

 Preparation

1. Wash okra and pat them dry. Cut a slit length-wise in each okra in such a way that it will not break apart.
2. Heat 2 tsp of oil in a frying pan. Add okra and a pinch of salt.
3. Cover and cook for about 10 minutes (or until okra are half-cooked). Take off from heat and let the okra cool.
4. Stuff each okra with the stuffing mixture carefully and keep aside.
5. Heat 5 tsp of oil in a frying pan. Add curry leaves, and carefully place all the stuffed okra in the oil. Sprinkle salt.
6. Cover and cook in low flame until okra is completely cooked. While cooking, occasionally turn okra with a spatula carefully to cook on all sides.
7. Add remaining stuffing mixture and cook for another 3-5 minutes.
8. Garnish with shredded coconut and coriander leaves. 
9. Serve hot with Rice and Roti/Roti/Chapatis.

COOKING TIPS

Hi, Many women wonder how to make recipes taste better. Here are some tips which can help you.

Tip no 1: While batter-frying anything, add a bit of soda bicarbonate to the batter. it adds a lovely glaze to the dish.

Tip no 2: If using raw bananas for curry, soak them in plain buttermilk to get rid of any bitter aftertaste. It also cleans the fruit of resin.

Tip no 3: When chopping yam, apply a bit of coconut oil on the palms and the knife to get rid of the itch that yams are famous for.

Strangolapreti - Primo

Strangolapreti means literally “priest strangler”. This is atraditional Italian recipe from the Northern part of Italy in particular Trentino Alto Adige and Friuli. Strangolapreti are a sort of dumpling made with spinach and bread instead to use flour or potatoes. Pay attention to not mix Strangolapreti with Strozzapreti, the translation is in both case “priest strangler” but Strozzapreti are mainly a kind of pasta made with water, flour and salt that you can find cooked in different way with different dressing and in same case also of different shape according to the different Italian region. Strangolapreti are easy and hard to prepare at the same time. Their preparation could be hard but if you follow some few and easy rules everything it will be very easy to prepare. When you dip the bread in the milk, crumble it and squeeze it very good. Do the same with the spinach: boil them, remove as much water of cooking as possible and mince them. Put all together with the eggs and parmesan, mix and at this point the mixture should be already ok, if it looks like a little bit to much soft add 2-3 spoons of flour but not more. If everything goes good in just 15 minutes the strangolapreti will be ready to cook. The cooking will take only few minutes because it’s enough to place them in the boiling water and in few minutes they will rise the surface. Drain them paying attention not to break them and sprinkle with butter, sage and a lot of Parmesan! BUON APPETITO!

INGREDIENTS (for 4 people):
400 g of Spinach
4 Bread rolls
Milk (enough to dip the bread)
2 Eggs
2-3 Spoons of flour
Parmesan
Butter
Salt
Pepper
8 Leafs of sage

PREPARATION TIME: 20 minutes

COOKING TIME: 20 minutes

WINE: Pinot Grigio (White Wine)

PREPARATION
Let the salted water boiled for strangolapreti. Clean and wash the spinach let them boil for about 10 minutes or until they are cooked. Drain the spinach and remove as much water of cooking as possible, let them cool down in a bowl and mince them. In another bowl dip the bread rolls and crumbled them. Now add the bread to the spinach together with the eggs, Parmesan, salt, black pepper.



Mix all the ingredient together, you will obtain a soft dough that you should be able to knead with two spoon, if this is not possible just add a little bit of flour but not too much; the dough shouldn’t be too firm.



Prepare the dressing: place in a pan the butter with the leaves of sage and let it melt.



When the water boils with the help of two spoons make a sort of balls as shown in this picture



and place them into the water.



When strangolapreti rise to the surface are ready.



Drain strangolapreti one by one or few by few with the help of a skimmer in order to not break them. Serve hot with the dressing of butter and sage and sprinkle with Parmesan.



BUON APPETITO!

SAFFRON KULFI (KESAR KULFI)

Saffron Kulfi


Serves: 8 Persons
Ingredients:
• 1 1/2qt Whole milk • 1/3cup Sugar • 63/1000tsp Powdered Saffron or • 1/8tsp Saffron threads • 1tbl Boiling water • 8x Paper cups or • Cooking parchment or • Waxed paper • 8 x Ice cream sticks (optional)


Preparation :
· In a 6-8 quart pan over high heat, stir milk and sugar until simmering.·
Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes, stirring often;
slide pan partially off heat if milk threaten to boil over.·
Let cool; to speed cooling, set pan in ice water.·
Place Saffron in a small bowl.
Add boiling water, stir, and let stand for 5 minutes.
Break up threads with a small spoon.
Scrape mixture into warm reduced milk mixture.·
Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-1/2" squares.
Fold each piece in half to make a triangle.
With long edge toward you, bring 1 of the 45' angles to the top of the triangle, then roll toward other angle.
To close hole at bottom, starting from the top, press 1 inside sheet to the opposite side.·
Tape the cone in a few places to hold it together.
Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan.·
Divide milk mixture among cups or cones.
Freeze until kulfi is thick but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into each container.
Freeze until firm, about 2 hours longer.
To eat, peel off paper.
To store, seal kulfi (still in cups or cones) in a large plastic bag; freeze for up to 2 weeks.