Thalipeeth & My Kenstar Food Processor

7/25/2011 Raksha Kamat 10 Comments


On a typical weekday it's a very difficult routine. That too with a toddler in her terrible two's who keeps on falling ill since she went to the day care. The day never ends for me. But still I have to manage for good.

I always wanted to cook something easy after coming back home. My hubby gifted me a food processor for my birthday. That is the best gift I ever got for my kitchen. I am totally in love with my food processor. It not only cuts and chops, but does so much more. From kneading atta ( flour) to making juice to whipping cream to churning buttermilk. I even made butter this weekend using my food processor.


Since the day this food processor came home, I can save a little bit of time and energy.
Last week I thought of trying thalipeeth. I thought that this might take such a long time. But my food processor made things very easy for me. Thanks to my hubby dear.

Thalipeeth is a combination of flours put and served in a thali meaning plate and peeth meaning flour. This is a typical Maharashtrian dish. I have used only 2 types of flours. But you can even add rice flour, ragi flour or any other type of flour and make a proper batter along with other added veges.


 Ingredients:

6 tablespoon besan / gram flour
6 tablespoon atta / wheat flour
2 tomatoes
2 onions
1 bunch fresh coriander leaves
1 tsp chilly powder
2 tsp turmeric powder
2 tsp cumin powder
2-3 tablespoon grated coconut (Optional)
Oil for frying
1/2 tablespoon salt or as per taste

Procedure:
In the food processor, chop the tomatoes and onions fine.
Wash the coriander leaves and chop them fine.


To the same add both the flour's.
Add salt to this and the rest of the ingredients.

Add 1/2- 1 cup water and make a thick batter, after replacing the chopper to atta blade.




Once this is done, heat the tawa / griddle. Spread 1 tablespoon oil and let it heat for sometime. On this, put 1 big spoonful of batter.
Spread this uniformly using your finger tips.


Keep it covered for 10 Min's on low flame.
After 10 Min's, turn to other side and let it cook for another 5-10 Min's.

Serve hot with chutney of your choice.
We had it plain.

Note: I did not receive any sort of compensation from Kenstar for reviewing this food processor.


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Rawa Fried Mushrooms

7/23/2011 Raksha Kamat 18 Comments

During the rainy season in Goa, we get fresh mushrooms from the forest. Those are the tastiest mushrooms I have ever had. People who stay in the forest get those mushrooms for us. They work at our backyard and farmhouse. Sometimes we buy the forest mushrooms from the local market. These are sold at exorbitantly high rate like Rs.10/- per piece and are in demand.


My mom prepares a variety of dishes with those mushrooms. My dad being a pure vegetarian loves those forest mushrooms. He would not dare to eat the button mushrooms available in packets. He just does not like these cultured button mushrooms. But he loves those original forest mushrooms.


We make these rava fried mushrooms at home for lunch or dinner and they serve as a perfect side. They are crispy and taste yum. Little one loves these. They are easy to make and are perfect on those veg days when we don't eat fish and crave for rava fried delicacies from Goa. Serve them as an accompaniment with Lemon rice or Jeera rice and enjoy your meal.
Ingredients:                                                    Serves: 4, Prep. Time: 30 Min's
1 packet / 10 - 12 button mushrooms
1 tbsp turmeric powder
1 tbsp chili powder
1/2 tbsp salt
1 tbsp oil

For the coating:
1 cup rava /sooji / semolina
1/4 cup rice flour
1/4 tsp turmeric powder
1/4 tsp chili powder
Pinch of salt



Procedure:

Wash the mushrooms and pat dry.
Cut them into halves lengthwise including the stem.
If the mushroom is big, then make 4 pieces.
Sprinkle 1 tbsp water on the mushrooms and then apply salt, turmeric and chili powder and keep aside for 15 Min's.

For frying:
Mix the ingredients for coating on a flat plate i.e. rice flour, rava, pinch of salt, 1/4 tsp each of turmeric powder and chili powder.

Dip the mushrooms in this rava. Ensure that it is fully covered with rawa.

Heat the frying pan and spread 1 tablespoon oil. Add more if required.
Place the rava coated mushrooms on the pan and fry on low flame.
After 10 minutes turn them to the other side.
Fry them for 20 minutes.
You know they are done when they turn brown and crispy.

Note: Always fry mushrooms on low flame and do not cover it while frying.
Serve it as a starter or as a side dish with rice.
Check the other rava fried veg dishes here.
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Fried Prawns

7/19/2011 Raksha Kamat 6 Comments

Fried Prawns is the dish which makes my mouth water. Even now while I am blogging about this dish, it's making my mouth water. This is very simple to cook and taste is awesome.


The prawns needs to be cleaned properly. Maybe sometime in future I will write a blog post on how to clean the prawns. The prawns that I make in my kitchen turns very tasty and juicy. Care should be taken not to over-cook them. Else they will turn out rubbery.

The bad smell of the prawns goes off if they are cleaned and marinated properly with turmeric powder and salt. I just love the smell of fish / prawns frying in my kitchen.


Ingredients:

10-20 Prawns
1 tablespoon turmeric powder
1 tablespoon chilly powder
1/2 tablespoon salt
1 cup rawa / semolina
1 cup rice flour
1 tablespoon oil



Procedure:

De-shell the prawns and wash properly.
Marinate them by applying salt, turmeric powder and chilly powder for 30 Min's.

For frying:
Mix the rice flour, rawa, pinch of salt, 1/4 tsp each of turmeric powder and chilly powder. Put this on a big plate.

Dip the prawns in this rawa. Ensure that it is fully covered with rawa.

Heat the frying pan and spread 1 tablespoon oil. Add more if required.
Place the prawns on the pan and fry on low flame.
After 10 minutes turn them to the other side.
Fry them for 20 minutes.
You know they are done when they turn brown.

Note: Always fry prawns on low flame and do not cover it while frying.

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June Whip-Up Challenge turned out lucky

7/13/2011 Raksha Kamat 12 Comments

Yes, this was one of the event I participated in and to my surprise I won the giveaway. I am extremely happy as this is the first time that I won a giveaway.

Event Name : Whip-Up Something New - June Challenge
Click here to see the beautiful round-up of the event.

Since I celebrated my birthday in the month of June, this event also gifted me something beautiful :)
The winner was selected through random.org, and it turned out lucky for me.
Below is the beautiful prize that I got. Thanks Gnoe.



The entry that I sent for the event was Baked Baby Potatoes.


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Mushroom Masala

7/13/2011 Raksha Kamat 16 Comments

Mushroom Masala is something that I cooked almost 2 week's back. I was not finding enough time to post this recipe. My office and personal life kept me too much engaged. Today somehow I thought of posting this.

This is one of the best dish that can be found in my kitchen. I should say that this dish taste's better when prepared with coconut ( the traditional Goan way). Since I was running out of time, I took this easy way.


Button Mushrooms should be consumed fresh. Do not store them in fridge for more then a day. There is a trick to know if the button mushroom is not fresh. If the button mushroom opens into an umbrella type of mushroom, then it's not fresh. If it remains like a button, it is fresh. Please keep this in mind while purchasing button mushrooms.

Ingredients:
10-12 button mushrooms
2 onions
1 tomato
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp cardamon powder
1 tsp cinnamon powder
1 tsp chilli powder
1 tablespoon ginger-garlic paste
Salt to taste


Procedure:
Clean and cut the mushrooms horizontally.
Chop onions and tomatoes.

In a fry pan, fry the onions till pinkish.
Then add tomatoes and fry till tomatoes turn mushy.
Add ginger garlic paste and fry for 2 Min's.
Add all the masala's and fry for 2-3 Min's.
Add the mushrooms, Stir properly.
Add little water and close the lid of the utensil.
After 10 Min's you will notice that the mushrooms are cooked.
Serve with chapatis or rice.
Garnish with chopped coriander leaves.

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Ultimate Upma

7/09/2011 Raksha Kamat 16 Comments

Upma is what I cooked today for breakfast. Almost the entire week we had chapatis for breakfast and were bored of the same. Thought of doing upma / uppit. Also found grated coconut in my fridge and was happy as I don't have to grate coconut early in the morning.

Kicked off the day with upma. Simple, easy to cook and less time consuming. My hubby liked this upma. My baby also had a little. I am sure most of the people prepare upma/uppit in every house-hold. For those who doesn't know, they have reached the right place for the recipe.

I made this upma as simple as possible. One can add, chopped tomato and green peas. Since I wanted to be a bit fast, I preferred not to use these.




Ingredients:
1 cup rawa / semolina
2 1/2 cups water
1 green chilli
1 tsp turmeric powder
1 tsp mustard seeds
10 curry leaves
1 chopped onion
2 tablespoon grated coconut
1/2 tsp asafoetida
2 tablespoon Desi ghee
1 tsp urad dal / black gram dal
Pinch of sugar
Salt to taste


Procedure:
Fry the rawa in 1 tsp ghee til it turns brown and keep aside.
In a kadai, put oil. When it heats, add mustard seeds. When they flutter, add urad dal, asafoetida and curry leaves and fry for sometime.
Now add chopped onion and fry till it turns pinkish.
To this add the finely chopped green chilly and stir. Add turmeric powder and mix properly.
Now add the rawa and mix well.
To this add water and let it get boiled. Cook till all water gets absorbed.
Add 2 tablespoon ghee to this and a pinch of sugar. Add grated coconut and mix well.
Add salt to taste and garnish with chopped coriander leaves.

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