Friday, January 17, 2014

Tisryachi Curry (Clamps Curry)

Tisrya aka Clamps some people call them Shimpli. Rich in Proteins and Calcium...also Cholesterol. Bags of flavour and extremely easy to prepare and consume.

Ingredients:

  • Tisrya / Clamps / Shimpli - 10 to 20
  • Potatoes - 4
  • Finely diced Onions - 2 cups
  • Grated Coconut - 1 cup
  • Diced Tomato - 1 cup
  • Garam Masala (cinnamon, bay leaves, cloves and black pepper)
  • Turmeric -1 tsp
  • Red Chilli Powder -2 tsp
  • Salt



Procedure:

  • Cleaning the clamps is the first step of the recipe. Wash the clamps thoroughly under running water and boil them with water under a medium flame. After cooking the clamps you will notice that the water has turned turbid. This water is rich in proteins and calcium. Now you can break the clamps into halves and discard the empty shells.
  • Peel potato's and dice them into small pieces.

  • In a non stick pan heat some oil and  roast 1 cup of onions. Keep the golden brown roasted onions aside to cool. Then in the same oiled pan roast grated coconut until it releases some lovely aroma and looks golden brown. Again keep it aside to cool.
  • Now take a nonstick pot and pour some oil to heat. After the oil is heated throw in some garam masala (including 2 cinnamon's, 2-3 bay leaves, 4 cloves and 4 black pepper).


  • Then add 1 cup of finely diced onions, turmeric and red chilli powder. Stir fry onion until they are golden brown. 



  • Add in some diced tomato's and let them turn soft and mushy.


  • Add the clamps and the turbid water to the utensil along with finely diced potato's. You can sprinkle some salt as per your taste.






  • Let this entire curry cook for about 5-8 mins under medium flame. 
  • Meanwhile in a blender mix the roasted onions and grated coconut which we have kept aside to cool. You will get a fine consistency of puree.

  • After the curry is simmered and potato's are cooked add the puree and let the curry cook for about 2-3 mins. 

  • Serve TISRYACHI CURRY with steamed rice.


Thursday, January 16, 2014

Tilache Ladoo

Makarsankranti the festival of Kites cannot be complete without Tilache Ladoo (Sesame Ladoo) and Tilachi polli with classic Ghadda (Undio). 
Every Sankrati we prepare heaps of Tilache Ladoo and distribute among our family relative and friends. 
It was presumed in the ancient times that sesame was source of energy and heat. During sankranti the climate is cold and consuming sesame diet gave a warm feeling. 
I presume that winter days makes one very hungry and having these lovely ladoos makes the stomach really HAPPY!!
Since I am a Dentist by profession I would like you to atleast brush your teeth after consuming these yummy ladoos.

Ingredients 

  • Til / Sesame - 1 kg
  • Jaggery (Chikki cha Gud) - 1/2 kg
  • Crushed pistachio, cashew, peanuts - 2 to 3 spoons each
  • Futana (roasted chana) - 1 cup
  • Elaichi powder - 2 tsp
  • Ghee- 1 table spoon



Procedure

  • Roast Til (Sesame) in a microwave for 6 mins until they are golden yellow in colour.

  • In a non-stick utensil melt jaggery with a ghee. Keep stirring it continuously until the colour is dark brown and very running. One can note the change in aroma while this procedure takes place. 



  • Switch off the flame once the jaggery is melted and brownish in colour, pour the roast til, crushed pistachio, cashew, peanuts, futana and elachi powder together.


  • Mix well so that all the ingredients are well coated with the melted jaggery.


  • Quickly coat your hands with thin layer of ghee and roll small ladoos. You need to be really quick in the this process since the mixture can get hard very quick. 



Important Tip: If your mixture hardens before you could roll it into a Ladoo, then just microwave the mixture for 1 min, the jaggery will melt iimmediately making it easy to roll into ladoos. If you dont have microwave then heat on very flame in a non stick utensil but please dont leave it unattended.

I hope this recipe inspires some new cooks to try TILACHE LADOO. 
Finally TILGUL GHYA GOOD GOOD BOLA!!!

Saturday, January 4, 2014

SEVIYANCHI KHEER


Desi-dessert which is adored by all age groups, easily prepared, not time consuming and doesn't require any additional expertise. A person which very basic knowledge of cooking and make this yummy dessert!!!



Ingrdients:


  • Seviya - 100 gm
  • Milk - half a litre
  • Ghee - 1 table spoon
  • Sugar - 1 cup
  • Kesar - 1 teaspoon
  • Elaichi powder - 1 teaspoon
  • Salt - 1 pinch

Method:

  • Heat the ghee in non stick kadai or utensil under a low flame. Once the ghee is heated add seviya after breaking them into small strands. Let the seviya be roasted evenly to get a nice golden brown colour. You can add raisin once the seviya is raosted.







  • Gently add milk and kesar allowing all the ingredients to be mixed together. Keep stirring to avoid any lumps of seviya sticking to the bottom of the utensil. 

  • Let the milk condensed slightly on a medium flame to get a nice creamy mixture.
  • Once that consistency is achieved pour some sugar with a pinch of salt. Heat the kheer, gently stirring the sugar to melt.

  • At the end put some elaichi powder for flavour.
Serve this kheer along with spicy vegetable or curry. Garnish with kesar/almonds/ cashew/ pistachio.