Sheetal Kamat

Today when Ajoy returned back, i wanted to cook something with kothimbir considering he loves kothimbir and here i cooked a mom's recipe.. It tastes awesome and very very easy to prepare.. It goes well in starters and can be a hit item in the parties...

Kothimbir wadi
2 cup corriander leaves
1/2 cup Besan
1/4 cup rice powder
1 spoon red chilli powder
Salt to taste

  • Wash and chop the corriander leaves very fine
  • Mix besan, rice powder, chilli powder, salt and a spoon of oil with these finely chopped corriander leaves.
  • Add little water if required and form a cylindrical ball with this mixture
  • Grease it a little bit and cook it on vapour in pressure cooker for 15 - 20 min till the knife comes out of this ball without mixture sticked to it
  • Let the ball cool down and then cut it into thin pieces
  • Deep fry the tikkis and serve with sauce

If by any chance you happen to add little extra water add more besan so that it forms tight ball
Add salt with care as this mixture tends to get salty even with little salt

Sheetal Kamat

This recipe is something very easy to cook and i had been cooking this very often lately.. mainly because it is delicious, it has lots of milk and carrot which is good for health and plus very easy to cook.. esp in microwave.. Even for stove recipes i tried diffierent methods and here is the one that tastes most delicious...

Gajar Halwa
5 cup grated carrots
4 cup milk
1 cup sugar
5 spoon dry fruits
4 spoon ghee

  • Heat a pan and add 1 spoon of ghee
  • Add the grated carrots and let them fry a little for couple of minutes on lowest possible flame
  • Add a cup of milk to this and let the carrots cook on medium flame with constant stirring
  • Once the mixture starts drying out add another cup and keep on cooking, follow this till complete milk is added and carrots cook well
  • Once mixture dries out, add the sugar and again keep on stiring and let the mixture mix well and dry well
  • Add 3 spoons of ghee from side and fry the halwa on it
  • In another pan add remaining ghee and fry the dry fruits well and then add them to the halwa

Frying halwa on the ghee at end makes it nice and delicious.
Adding frying fruits add to the taste.
You can optionally add everest milk masala into the halwa for better taste

Sheetal Kamat

This is very famous item from konkani cuisine and it tastes awesome.. And above all its very digestive and also helps a lot in acidity.. You can drink it like it or can eat it with rice.. in all combinations it tastes awesome :) So here is the recipe

Sol Kadhi
8 kokams
1 coconut
1-2 cloves of garlic
salt to taste
corriander for garnishing

  • Soak the kokams in 1/4 cup of water
  • Preapare milk from coconut, while preparing it add garlic cloves as well so that only its falvour is in coconut milk and not the pieces
  • Add this coconut milk to the soaked kokam water
  • Add salt to taste and garnish with the corriander

If you do not like garlic taste you can prepare coconut milk without garlics, but garlic gives it nice taste
You get very good kokams in goa, they are red and sour which give nice red colour to the kadhi
You need to customize number of kokams according to their sourness. I have very old kokams so i need to add them in little extra quantity and even then it doesnot give the colour to the curry though it tastes good. you might need 1-2 kokams less if your kokams are red, sour and new.

Sheetal Kamat

I was not sure how this will turn out when i decided to try this out.. Its kind of own recipe when i wanted to prepare something totally different with paneer. I had seen stuffed tomatoes in a cooker adv when i was kid and since then i had that facination towards stuffed tomato.. Though i never told mom.. so this is first time i was trying stuffed tomato and i wanted something very different as stuffing.. something without potato :D So here is the recipe...

Stuffed Tomato
4 mid sized tomatoes
1 small onion
1.5 cup grated paneer
handful of corriander leaves
1 tea spoon jeera
1/4 spoon black pepper
2 spoon butter
salt to taste

  • Cut the small round portion from the tomatoes head and save them
  • Take out the inner portion of the tomato and store it in a cup
  • Heat pan and add butter to it
  • Fry finely hopped onion on it till its done
  • Add tomatoes inner portion that we stored earlier
  • Once the mixture is dry take it out in a dish
  • Add the grated paneer, finely chopped corriander leaves, jeera, black pepper, salt to taste
  • Now add this mixture to the hollow tomatoes and cover them with their head that are stored
  • Grease the tomatoes a little and bake them or cook on vapour in a cooker

You might want to add mushroom to this while we fry onions to get a different taste
Baked tomatoes taste nice but the ones in cooker give it nice colour as well as taste

Related Posts with Thumbnails