Rawa Cake

Ingredients:
1.5 wati Rava( not roasted, kachcha )
1.5 wati milk
1.5 wati dahi
1 wati sugar
0.5 wati ghee
Pinch of elaichi powder.

Method -

Mix all of the above and keep aside for 3-4 hours.
Bake at 450F (235C)for 20-25 mins. Enjoy!!

2020 - A Year of Change

Hello Everyone!

The year 2020 started as did any other year in recent times - New Years Eve parties leading into the first sunrise of a brand new year for some, a quiet restful night leading to the wafting aroma of adrak chai for some others. Who knew it was the quiet before the coming months of change so impactful that our lives would be turned upside down by lockdowns and quarantines, working from home, or not working at all, studying online and being more connected virtually than ever before. As we grappled with the realities of the virus and its implications on our daily routine, what emerged was a newfound appreciation of our most immediate family. Learning to be more patient, teaching and learning from them, rediscovering our hidden talents and/or creating new ones, experimenting with recipes and arts, catching up on reading and so many more. Hopefully many of you have your own stories to add. The months ahead will bring more changes and I am hoping we will ride it out together. 

Shamalamami's Fanna Upkari Recipe :


Fanna Upkari of Bangdas:

Ingredients:

1.Bangdas : 4
2.Grated coconut: 1 Tablespoon
3.Badigi chilli:15
4.Tamarind: a lump,the size of a lemon(average size)
5.Turmeric powder: 1/2 teaspoon
6. Salt: 1/2 teaspoon

Method:
Cut each bangda into three pieces. Sprinkle salt on the pieces and keep them aside.Next,
Fry(roast) coconut and chillis in a kadhai.
Mix this and ingredients no.4 to no.6 and grind the same with a little water into a smooth paste using a mixer/grinder.
Place a kadhai on gas.Put 2 to 3 spoonful of coconut oil, 1/2 teaspoon of Rai, 1/4 teaspoon of Hing and some curry leaves into kadhai and heat till Rai start jumping(bursting).At this point, add the content of the mixer ie masala and bangda pieces into the kadhai with water as required(to the desired consistency).Boil for about 10 minutes.And your Bangda FannaUpkari is ready.You can eat the same with rice and dalitoy.

Sharumami's Pulav Recipe

Pulao recipe Veggie or Prawn:

Ingredients:
2 Cups Basmati Rice
3.5 cups water
2 bada Velchi
3-4 bay leaves

Veggies used:
1 onion chopped fine
1 cups Cabbage
1 cups Spring Onions
(Beans, Carrots, peas, cauliflower, capsicum-finely chopped-2 to 3 cups altogether)
1 tomato chopped

Wet masala: (Grind the following 5 ingredients to a paste)
1 small green chili
Half a bunch coriander leaves,
a few mint leaves
A small piece of ginger
4 cloves garlic
Dry masala: dry roast and grind the following 5 ingredients
2 tsp Jeera
4 tsp Dhana
Small dalchini stick
8-10 lavang
8 Miri

Procedure:
Wash and drain the rice. Heat ghee, add jeera,  few Tej Patta , and  a pinch of Haldi to a pan. Fry the drained rice and keep aside. Next sauté onions, cabbage and spring onions and tomato. To this add the remaining veggies or/and prawns . and sauté till the veggies are semi cooked. Add this mix to the rice. In a little oil  fry the wet masala and the dry masala. Add this to the rice as well. Mix everything well. Add salt. Add 3.5 cups water and pressure cook the same as plain rice.

2009 a beginning

WISH YOU ALL

A HAPPY NEW YEAR TO ALL...

hope to see this blogspot populated

Hi everyone

what's happening...no blogs since APRIL....Hows Smita and here little KUDI...eager to see her..sorry Samar and Sanjay, have't sidelined you...are you a coming to Mumbai...Or thinking over after the BOMB BLASTS....And how are things in Nayaks, Prabhus ,Shanbhag camps in the US ...where is Shailamami's andSharumami's corner ... We need to spice up our blog


VANDANA, SUDHIR, VAISHNAVI

Happy Birthday Shivanand kaka

Here's to another fun year as you grow another year younger!

Many many happy returns of the day! Wishing you the best of the best that life has to offer.
Enjoy your B-day over another round of kaki's special delicacies. We remember, to name a few, Puri bhaji, Gulab Jamuns, pulao and how could I forget....the yummy shevai that we ate year after year.

With best wishes from your near and dear (upkarisncurries-loving) family.