Mosambi Juice

12/31/2011 Raksha Kamat 4 Comments

Lots of fruits in the market this season. Whenever we go for our weekly shopping we get home a variety of fresh fruits. Benefits of fruits are just umpteen and I need not mention all those here. It is full of vitamin C which is useful to fights colds.

My little one loves Mosambi. But peeling it and feeding her is a bit time consuming. So the alternative I chose was to make juice. Sometimes I make juice for her and she loves it. My food processor helps me do the tasks quickly and easily.

2 -3 Mosambi / sweet lime
1 tablespoon sugar

Extract the juice of the mosambi in a food processor.
Add sugar as per taste and serve it.
Do not add extra water.


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Tangy-Spicy Bitter gourd / Karatyachi Kishmoor

12/22/2011 Raksha Kamat 16 Comments

During my first job at Zuari Industries Ltd., one of my friend got Karatyachi Kishmoor in her tiffin box. She asked me to taste it. First I said NO, as I don't like bitter gourd. She just asked me to take one bite and promised that it tastes great. I hesitated a lot and tasted this. My goodness, I really could not imagine that it was made out of Karela - Bitter gourd. I loved this dish made out of bitter gourd. I went home and told my mom to cook Karela in this particular way, and my dad loved it.

Now I prepare this dish once in a while and it's always a hit in my kitchen. The only hitch is that it takes a lot of time for frying the karela pieces. But in the end the result is great. This is the only dish made of karela which I love. Try it and am sure that you all will love it too :)

1 Medium sized bitter gourd/karela
1 finely chopped onion
1 fistful of tamarind
1 tsp turmeric Powder
2 tsp chilli Powder
1 tablespoon oil for frying
2 tablespoon grated coconut
Salt to Taste

Wash and cut the bitter gourd into small pieces. Discard the pulp.
Soak the tamarind in 1/2 cup water for 1 hr.

Put these pieces in water to which 1 tablespoon of salt has been added.
Let this be in the salty water for 30 min to 1 hr. This has to be done so that it will taste a bit less bitter.

Now in a pan, add oil and fry the onions.

On the other hand, drain the water from the soaked bitter gourd and wash them again. This has to be done to remove the saltiness from the bitter gourd.
Once it gets brownish, add the bitter gourd pieces and fry on medium to low heat.
Fry till the water from the bitter gourd gets dried. This should take somewhere from 30-40 Min's.

After they get fried, add turmeric and chili powder.
Add the grated coconut.
Add the tamarind pulp and mix properly.
Add salt to taste.

Serve with rice or chapatis :)

Note: While adding salt to taste, start with little salt and taste it. It might get very salty if salt is added without tasting as the bitter gourd was already soaked in salty water.


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Ragi Pudding / Nachnyache Satva

12/17/2011 Raksha Kamat 15 Comments

There are many beautiful memories associated with Nachnyache Satva or Ragi Pudding. 
Soon after my marriage I was at home for some time. I had learnt this Ragi Pudding from my mom and she had given me the perfect recipe. I prepared this one evening and kept it ready for my hubby. When he came home after office, he was surprised as to who made the Satva. I simply made up a story and told him that "Mom has sent a parcel from Goa and that the person who delivered this parcel has come to Bangalore by flight. So it is fresh."

Hubby believed it and I burst out with laughter. He just could not believe that I had prepared this :)
The Satva was so good and well prepared.

My little one does not like Ragi and she never eats the Ragi porridge that I prepare for her. So this time I thought of making this for her and she loved it.
Only thing to be kept in mind is to keep on stirring this, else it will stick to the bottom and will get burnt.
The ingredients are perfect and the recipe is a fool-proof one.
Sharing with you all :)

1 cup ragi seeds
3/4 cup grated jaggery
2 tablespoon grated coconut
1 tsp elaichi powder
2 tablespoon ghee
10 cashew nuts
8 almonds
1/4 tsp salt

Soak the Ragi in 5 cups water for 4 hours.

Cut the nuts into pieces and soak them in little water for 2 hours. 

Next day, drain the water. Grind the ragi seeds with grated coconut by adding 1/4 cup water.
Keep on straining till the mixture is clear/almost clear and passes easily through the strainer.

In a heavy bottomed utensil  preferably nonstick or aluminium, add the ground mixture.
To this add the jaggery, ghee,boiled nuts and salt.

Keep on stirring on low-medium flame.
While stirring ensure that the mixture does not touch the bottom of the utensil.
Stir till the edges separate.

Grease any container with 1 tablespoon ghee and pour in the mixture.
After cooling, refrigerate it for 4-5 hours.
Cut it into small pieces and serve.

This goes to "Desserts With Coconuts' event hosted by Me and organised by Raven.


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French Toast

12/12/2011 Raksha Kamat 12 Comments

On a typical weekend I prefer cooking something different for the breakfast. Normally I prepare chapatis for breakfast, but on weekends I put my chef cap and start experimenting in my kitchen.
Long back I had prepared French Toast and my hubby dear did not like it. But things have changed since then. I prepared a French Toast in my kitchen and both my hubby and baby loved them. I have done some changes from what is mentioned in the original recipe that I referred. The taste was awesome and we loved it.
Hubby suggested me not to add Vanilla essence and sugar next time. I have to remember that :)

This recipe was another hit in my kitchen and super easy too. Serve it hot and eat it when hot. When it cools it won't taste that great.

Recipe Source: Click here
1 loaf of bread
2 eggs
1 cup milk
1 tsp sugar
1 or 2 drops of vanilla essence
Ghee/Butter to fry

Whisk the eggs together properly. To this add the other ingredients except ghee/butter.

Dip the bread with this mixture on both sides. Do not soak it for too long in the mixture. Just dip and pick it up.

In a frying pan, heat 1 tsp ghee/butter. Now add the bread slice / slices and fry them till they become brownish on both sides.

Serve it with your favorite sauce or honey or anything that you like.


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Karela Subzi / Bitter gourd Subzi

12/02/2011 Raksha Kamat 34 Comments

I have been cooking this Subzi since a long time. But never dared to post it here because this is something which I don't like. I cook this just for my hubby. He likes this Subzi and there are many more people who like bitter gourd. I would not even dare to taste bitter gourd, but I do eat this when I cook it in a different way with a dash of tamarind which I will post later in the up-coming weeks.

Bitter gourd is very good for health specially for diabetics. If you want to get rid of the bitter taste, just cut it into pieces, discard the seeds and soak it into salty water for at least 30 Min's to 1 hour. Addition of different masalas make this dish a tasty one too. 

1 bitter gourd
1/2 tsp jaggery
10 curry leaves
1 green chili
1 medium sized onion
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp chili powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp asafoetida

Cut the bittergoud into small pieces and put them in salt water for 30 Min's.
After 30 Min's, drain the water and wash the bitter gourd.

In a kadai, heat 1 tablespoon oil and add mustard seeds.
When they splutter, add asafoetida and curry leaves.
Fry for 10 seconds and add onion and fry till the onion becomes pinkish. Add the chopped green chilly.
Now add the powders and mix properly.
Now add the bitter gourd and 1 cup water and let it get cooked on a medium flame or till it becomes soft.
Add the jaggery and mix well. Add more jaggery, if you want a sweet and bitter taste.
Keep it covered.
Add jaggery and mix properly.
Add salt to taste.


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Announcing My First Event and a Giveaway - Desserts with Coconuts!

12/01/2011 Raksha Kamat 25 Comments

I am very very excited to announce my first event which is Deserts with Coconuts. I contacted Raven and asked her whether I can guest host this event for December and she allowed me to do so. She asked me what theme I would like to chose, I chose "Coconuts" which was liked by Raven :)

I want to thank Raven for letting me guest host this event. This is the first food blog event that I am guest hosting, so I would like it to be a huge success. Inviting one and all to participate actively in this event.

Life without Desserts is no life at all! Desserts create smiles, laughter, and sweet aromas that fill the house with deliciousness.

This month I am hosting the Monthly Food Blog Event & Giveaway, “Cook.Eat.Delicious-Desserts!” This month’s theme is Coconuts!

The event runs from December 1st -31st  and is open to all.

A random recipe will be chosen to win the Giveaway. This giveaway is open to all.
Round-up & Winner announcement will be posted on January 5th.
Raven from is the founder of this event.

Here are the RULES:
1. Cook up any dessert your heart desires, as long as Coconut is the star!
2. Link back to this announcement and to: in your blog post  (Use of logo is optional but appreciated)
3. New entries are preferred, with archived ones being re-posted.
4. Multiple entries accepted with only one going towards the Giveaway.
5. Non-bloggers are welcome to send in their entry. Please attach a photo & full recipe.
6. Post a comment in this post after emailing me!

Please email your submission by December 31st  , 2012 to rujal29 (at) gmail (dot) com with “CEDD 5″ in the subject line and the following information:
Your Name:
Your Location:
Blog Name:
Recipe Name:
Recipe URL:
1 Dessert Photo


Luscious Coconut Desserts:  Taste paradise when you cook up some of these delicious coconut desserts! From classics to truly inventive, you won’t be disappointed! 

By Lori Longbotham


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