Chili Mastani

Here Im back with a long awaiting drink, which can be turned, easily into cocktail or mocktail.

This drink is sure to give you a high kick…….so lets begin with our recipe.

Ingredients:

Slit open green chillies with seeds (depends on your bravery)

½ tspn Black salt

2 Fresh lemon juice

100ml Orange juice

60ml Vodka (Optional for mocktail drinkers)

Garnish:

Lemon wedge ring and slit open green chilly deseeded.

Preparing the glass:

• In a shallow plate mix 2 tspn black pepper powder, 2 tspn salt and 1 tspn sugar.
• Rub the rim of the flute glass with juicy side of the lemon wedge.
• Dip the rim of the glass in the above-prepared mixture to coat it evenly.
• Fill the glass with ice cubes and set it aside. I like to keep the glasses in the refrigerator.

To prepare the drink:

• Squeeze fresh lemon juice and all the above-mentioned ingredients to the shaker. Fill it with ice. Shake nicely and strain into prepared glass.

• Garnish with lemon wedge ring and fresh slit green chilly.

NOTE:

• Adjust the spice level as per your liking.
• Becareful when feeding this drink to your European friends, coz they are not used to spiciness.

This recipe yields 2 servings.

Green Coriander chutney with curd

This recipe is very flavourful and creamy dip served with tandoori, tikkas or kebabs. Which are incomplete without this chutney on the side.

This dip has the same taste as its served in the restaurants and is ready to served in less than 10 mints. It can be served with various kinds of snacks of our choice, I once used while making sandwich are they taste awesome.

This recipe also goes out to all my friends who have been hovering over me for a long time for the recipe. Here the recipe comes……

Ingredients:

1 bunch of fresh coriander leaves

3-4 Green chilies (depending upon your spice buds)

1 single garlic pod

2 tspn Jeera (Cummin seeds)

3 -5 tblspn freshYoghurt/ Curd

Salt to taste

Method:

1.    In a blender blend fresh coriander leaves, green chillies, cummin seeds and garlic.

2.    Now add yoghurt to the blender and blend one more time. Add salt as per your taste. Your dip is ready to serve.

NOTE:

• Add the green chillies as per the your spice level.
• If yoghurt is thick you can add very little water to make it little thin.
• If using mixie/ grinder to make this chutney add little water to coriander to help in ease of grinding.

Chanyacho ross

Chanyacho Ross

In Goa no breakfast is complete with Pav and suki bhaji, alsane tonak, chanyacho ross or tomat bhaji.

So today sharing the recipe of Chanyacho ross with white peas and few veggies. Chana ross is prepared in every house of Goa and especially if you are “Shivrak” (Pure Vegetarian) on that day. You can always make this bhaji with white peas. Today I have to show neviyadhya to Lord Ganapati hence Im not adding onion, ginger or garlic. As in Goa we don’t show neviyadhya to lord with onion, ginger or garlic added in the food. But I like to have few batat (potato) in them.

Ingredients:

¼ kg White Peas

1cup freshly grated coconut

1 Potato chopped in medium pieces (Optional)

1 Drumstick chopped in medium size piece (Optional)

1 Onion, 2/3 Garlic cloves, 1’ Ginger (I have not used in my recipe today) but these can be added to add extra flavor to the recipe

1 Bay leaf

¼ tspn Saunf/ Badishep

1’ Cinnamon stick

1 Star aniseed

3 Cloves

4 -5 Black pepper

1 tspn Turmeric powder

1tblspn Corriander powder

1tblspn Red chilly powder

Salt to taste

Fresh Corriander leaves for garnishing

For Tempering:

2 tblspn Oil

1tspn Mustard seeds

2 dry Red Chillies

Few Curry Leaves

Method:

• Wash and soak the white peas for overnight.
• Next day wash them and pressure cook white peas with water level just 1 inch above the peas for 1 whistle or else peas will become mushy. Here you can also add big chunks of chopped potatoes to boil along with peas. 

Meanwhile lets start with masala and let the pressure of the cooker come down naturally.

1. Dry roast the bay leaf, cloves, black pepper, cinnamon stick, star aniseed, and saunf till you get the aroma. Don’t burn the masalas. Remove them in a plate and let it cool.

2. In the same pan add the grated coconut and fry on low flame till coconut turns brown in color. Remove it aside and let it cool.

3. If you are using Onion pour little oil in the same pan and add onion, garlic and ginger and fry them till onions turns translucent in color. Let it cool down.

4. Once our fried items are cooled put them in the grinder and add turmeric powder, red chilly powder and coriander powder and grind it into a fine paste.

5. By now the pressure cooker would have been cooled naturally.

6. Heat the kadai add oil and mustard seeds when it starts spluttering add the dry red chilly and curry leaves. Now add the potatoes if not boiled previously and drumsticks stir them for few minutes. Close the lid and let it get steamed in the heat.

7. Once the potatoes are semi cooked, add the boiled peas and mix them nicely.

8. Add grinded masala paste and salt as per the taste and mix them nicely. Add water if the consistency of the curry/ ross is too thick.  Cover and cook till potatoes are cooked.

9. By now you will get nice aroma of the curry. Sprinkle some finely chopped fresh coriander leaves and its ready to serve.

NOTE:

• While pressure cooking the white peas add water just 1inch above the peas and cook them for only 1 whistle. Or else the peas will get overcooked.

• You can always add ginger, garlic and onion to this recipe to give rich flavor.

• You can also dry roast the red chillies instead of using red chilli powder.

• Can also add tamarind or tomato while grinding the paste.