Raw Plantain Kofta Curry

Ingredients:
For Kofta:
Raw plantain - 3
Onion - 1 (finely chopped)
Green chilli - 1 (big, deseeded and chopped)
Oats - 1/3 cup
Salt (to taste)
Ginger - 1 tsp. (grated)
Oil

Method:
Pressure cook the plantains till 3 to 4 whistles. Cool and remove the skin. Mash the white part of plantain.
Dry roast the oats for 4 minutes. Cool and powder them.
In a mixing bowl, combine oats flour, mashed plantains, salt, ginger, green chilli, and onion. Knead them into a dough. From the dough, divide them into equal-sized balls.
Heat the paniyaram vessel. Pour a drop of oil in each hole. Now place the balls and cook them by turning now and then. Add a few drops of oil in each kofta whenever required. Cook till all the sides are crisp and golden color without burning. Remove from heat and keep aside.

For Gravy:
I wasn't satisified with the taste of this gravy that I prepared. You can prepare your version of the gravy according to your taste.

Ingredients:
Onions - 2 (chopped)
Garlic - 1 tsp. (grated)
Ginger - 1 tsp. (grated)
Tomatoes - 2 (pureed)
Cumin seeds - 1 tsp.
Fennel seeds/Saunf - 1 tsp.
Cumin powder - 1/2 tsp.
Amchur powder - 1/4 tsp.
Garam masala - 1/2 tsp.
Kashmiri red chilli powder - 3/4 tsp. (or according to taste)
Coriander powder - 1 tsp.
Cream - 1 tbsp.
Oil
Salt (to taste)
Coriander leaves - few (chopped)

Method:
Heat the oil in a kadai. Add the cumin seeds, saunf and allow them to sizzle. Add onion pieces and saute till they are translucent. Add ginger, garlic and saute till the raw smell fades away. Add the tomato puree and saute till the oil releases. Reduce the heat and add the red chilli powder, coriander powder and salt and mix well.
Add 1/2 cup of water or required water. Bring it to a boil. Now add the cumin powder, amchur powder and stir.
Now add the koftas and simmer for a few minutes. Finally add the garam masala, cream and coriander leaves. Remove from heat and enjoy with roti.

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Moong Dal Dosai/Dosa

Ingredients:
Moong dal - 2 cup
Raw rice - 1 cup
Coriander leaves - a medium bunch
Ginger - 3/4 ""
Onion - 1 (sliced)
Green chilli - 2 to 4 or (according to your taste)
Salt (to taste)
Oil

Method:
Soak the rice for 3 hours. Soak the moong dal for 1 hour.
Chop the coriander leaves with tender stalks.
Grind all except oil into a smooth dosa batter.
Heat the dosa tawa and spread one ladleful of batter in a circle. Sprinkle little oil.
Cook on both the sides in medium-low flame.
Continue with remaining dosa batter.
Enjoy with a favourite chutney.

Note:
You can keep in the refrigerator and use next day. Don't keep it more than one day in the refrigerator.

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Ridge Gourd Peel Chutney

Ingredients:
Ridge gourd peels of 2 long ridge gourds
Curry leaves - 1/4 cup
Coconut - 2 tbsp. (grated)
Chana dal - 2 tbsp.
Garlic - 2 cloves
Tamarind - a pinch
Red chillies (dry) - 2
Salt (to taste)
Oil

To temper:
Mustards seeds, cumin seeds, urad dal - 1/2 tsp. (each)
Oil

Method:
Heat the oil in a pan and add the peels. Saute them till they are tender. Add the curry leaves, garlic, red chillies, tamarind and saute for 2 to 4 minutes. Cool them.
Girnd them with coconut and salt  in blender by adding required water.
Temper the given ingredients and pour it on the top of the chutney.

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Rice Khichdi

Ingredients:
Basmati Rice - 2 cups
Moong dal - 1/2 cup
Onions - 2 ( chopped)
Cinnamon - 1 stick
Cloves -2
Cumin seeds - 1 tsp.
Turmeric powder - 1/2 tsp.
Green cardamom - 3
Kashmiri red chilli powder - 1 tsp.
Potatoes - 2 (peeled and chopped)
Carrots - 2 (chopped)
Peas - 1/2 cup
Tomato - 1 (chopped)
Oil
Mustard seeds - 3/4 tsp.
Ginger - 1 tsp. (grated)
Ghee - 1 to 2 tsp.
Salt to taste

Method:
Combine rice and dal in a bowl and wash till the water runs clear. Without any water, cover and keep aside for 30 minutes or 1 hour.
Heat the oil in a deep sauce pan and add the mustard seeds, cumin seeds, cloves, cardamom and cinnamon. When the seeds splutter, add onion pieces and ginger. Saute till the onions are translucent. Add carrots, peas, potatoes and tomato pieces. Saute for 2 to 4 minutes.
Add the red chilli powder and turmeric powder. Mix.
Add the rice and dal. Saute for 2 minutes without breaking the rice.
Add required water (I added 6 cups of water) and salt to taste.
Cover with a lid and cook. When all the water gets absorbed, sprinkle the ghee on top of the rice and mix well.
Enjoy the khichdi with any raita and roasted hot potatoes or any of your favourite side dish.

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Chicken Xacuti/Sagoti/Saguti/Shagoti

Ingredients:
Chicken - 500 gm (boneless or with bone)
Ginger-garlic paste - 1 tbsp.
Turmeric powder - 1/2 tsp.
Yogurt - 2 tbsp.
Salt (to taste)

Method:
Marinate the chicken with ginger-garlic paste, turmeric powder, yogurt and salt as required for at least 30 minutes. If you're marinating for more than 2 hours, then keep it in the refrigerator.

To saute and grind:
Onion - 1 (sliced)
Byadgi chillies - 3
Regular red chillies - 3
Peppercorns - 1/2 tsp.
Coconut - 1/2 cup (grated)
Tamarind water - 1 tbsp.
Cinnamon sticks - 2
Nutmeg - 1/4 seed
Mace - 1/4 blade
Star anise - 1/2
Cumin seeds - 1/2 tsp.
Coriander seeds - 1/2 tbsp.
Cloves - 6
Kal pasi/dagad phool - 1

Method:
Dry roast the coconut till brown colour without burning. Dry roast (each separately) cloves, peppercorns, cumin seeds, mace, cinnamon, nutmeg, star anise, coriander seeds, dhagad phool till a nice aroma arises.
Add a teaspoon of oil and saute the onions till golden color. Saute chillies till crisp. Cool all.
Grind them into a paste with tamarind water and little water. Keep aside.

For cooking Chicken Xacuti
Ingredients:
Onions - 2 (chopped)
Tomato - 1 (big and chopped)
Coconut milk - 1/3 cup
Water - 1 cup
Oil

Method:
Heat the oil in a pan and add the chopped onions. Saute till they change colour. Add the tomato pieces and saute till they are soft. Add the chicken and saute till 5 minutes. Add 1 cup of water and cook the chicken till tender.
Add the ground paste and cook for 5 minutes in low heat. Check for salt and add if required. Stir in the coconut milk and keep it for a minute.
Remove from heat and enjoy with rice or roti.
RSCB

Sent off to "Flavours of Goa" event hosted by Oh Taste N See and started by simply.food.

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Christmas Fruit Cake/Plum Cake

My mom usually used to buy plum cakes from bakeries for me before I was married. The cakes were embellished with opulent decorations and the taste is simply out of the world. Then there would be a hectic rush for them in the house and my parents always felt insatiable. I wasn't aware that some of its condiments were rum/brandy. And this is the first time I'm baking a fruit cake in my life.


When I planned to bake a Christmas fruit cake, I immediately leaped to Viki's Kitchen. I followed her recipe and the cake came out very well. The aroma of the cake wafted through the house (and out to the balcony too!) and only 2 pieces and a few crumbs were left in the kitchen. Thanks Viki for this beautiful and delicious cake.

Originally the dry fruits are soaked in rum or brandy  for a minimum of 24 hours and can be kept for 3 months. Instead of following that procedure, I soaked the dry fruits in orange juice and apple juice. Rum extract is added when the dry fruits are soaked in fruit juice. I saw rum extract in "Sugar & Spice" long back. As the store is extremely far away from my residence , I had to satisfy myself with the fruit juice. Now onto the recipe.

For Caramelizing sugar:
Ingredients:
Sugar - 1/4 cup
Water - 1/2 cup + 1 tbsp.

Method:
In a non-stick pan, add sugar and 1 tbsp. of water at low or medium-low flame.  The sugar begins to turn light brown, (shake the pan lightly in between). Meanwhile microwave 1/2 cup of water for 1 minute to warm the water.
When the sugar turns light brown to dark add the water slowly. Carefully add the water. If it splutters and lands on you, it causes severe burns. Shake and keep aside. Let it cool completely. Cooling is a must.

For the cake:
Ingredients:
All purpose flour - 1 cup
Sugar - 3/4 cup
Butter - 1 stick (1/2 cup)
Dried fruits - 1 cup (chopped dates, tutti frutti, raisins, prunes, pears, plums, apricots)
I used only dates, tutti frutti and raisins
Dried nuts - 1/2 cup (almonds, cashews and walnuts - chopped)
Eggs - 3 (lightly beaten)
Baking powder - 1 tsp.
Baking soda - 1/4 tsp.
Vanilla extract - 1 tsp.
Salt - 1/2 tsp.
Candied lemon and orange peels - 1 tbsp. (chopped)
I used only candied orange peel
All spice powder - 1 tsp. (Cinnamon, Cloves, dry ginger, nutmeg) 1/4 tsp. each
I used only cinnamon and cloves powder
Rum/Brandy - 1/2 cup
OR Rum extract - 1 1/2 tsp.

Substitutes for rum/brandy
Orange juice - 1/4 cup + Grape juice - 1/4 cup
OR orange juice - 3/4 cup
I used orange juice - 3/4 cup + apple juice - 3 to 4 tbsp.

Method:
Soak dried fruits in orange juice and apple juice for 24 hours or for 48 hours. Stir in between whenever you get time.
Grease the 8x8 inch pan and place the parchment paper in the base alone.
In a bowl, beat butter and sugar. Now add the eggs and again beat. Now combine carmalized sugar, vanilla extract, all spice powders, candied orange peel , salt and beat.
Sift APF, baking soda and baking powder. Now add this to the wet ingredients and beat till fluffy.
Strain the dry fruits from the juice. Fold in the dry fruits.
Pour the batter into the pan.
Mix the dry nuts with 1 tbsp. flour.
Now spread the nuts on the top of the batter. No need to fold.
Bake at 180°C in a pre-heated oven for 40 to 50 minutes or until the tester comes out clean. Mine got finished at 40 minutes.
Cool. Insert the knife in the edges of the cake to loosen it.
Invert it on a wire rack. At this stage, the cake will be sticky. Slice and enjoy.
It tastes much better after 2 days.

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