Hometown Flavors

Daal bati, ideally served with churma (made of crumbled chappatis , dipped in ghee and jaggery) is a speacility of Rajasthan cuisine. These batis are cooked in tandoor which gives them a smoky flavor when dipped in the dal. One can serve this dish on any occasion and it will only earn you praises.Try this easy recipe and enjoy with your loved one's!  DAAL BATI INGREDIENTS : 1 cup wheat flour 1/4 cup green moong dal 1/4 cup chana dal 1/2 tablespoon ghee 1/4 teaspoon garam masala powder 1/2 teaspoon red chilli powder 1/8 teaspoon turmeric 1/4 teaspoon coriander powder 1/2 tablespoon lemon juice 2 pinches salt 1/2 tablespoon coriander leaves 1/4 inch ginger 1/4 teaspoon cumin seeds 1/4 teaspoon mustard seeds 2 cup water 1/4 cup toor daal 1 tablespoon urad dal    FOR THE DOUGH : 1/2 tablespoon semolina/suji 1 tablespoon ghee 1 pinch salt LET'S BEGIN : STEP 1 To prepare the baatis, take a glass bowl and add wheat flour with raw...

The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chilli .Although it originated as cheap street food in Mumbai- Maharashtra , it is now served in food stalls and restaurants across India . It is also called "Bombay burger" in keeping with its origins and its resemblance in physical form to a burger. VADA-PAV INGREDIENTS : Boiled potato Mustard seeds Green chutney Curry leaves  Asafoetida Green chillies  Turmeric powder  Garlic Coriander  Salt Oil  Besan Pav /bread Sweet tamarind chutney or saunth chutney Dry garlic chutney RECIPE : Boil 2 large potatoes, about 350 grams. Peel and then mash them with a fork in a bowl. Heat 2 to 3 tsp oil in a small pan. Add ½ tsp mustard seeds and crackle them. Then add 7 to 8 curry leaves and asafoetida. Stir and saute for about 5 seconds. Then add 6 to 7 gar...

                                                  Imarti Soaking time:  3 hours   Preparation Time: 10 mins   Cooking Time: 60 mins   Total Time: 4 hours 10 minutes    Makes 45 imartis Ingredients For The Sugar Syrup 3 cups sugar a few strands of saffron (kesar) strands 1/4 tsp cardamom (elaichi) powder For The Imarti Batter 1 cup urad dal (split black lentils) 2 tbsp cornflour 1/4 tsp yellow food colour Other Ingredients ghee for deep-frying Method For the sugar syrup Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. Switch off the flame, add the saffron strands and cardamom powder and mix well. Keep aside. For the imarti batter Soak the urad dal in enough water ...

Idli sambar is also known as tiffin sambar. It is healthy and delicious mix vegetable dal soup served with south Indian breakfast food. This idli sambar is a super fast recipe that uses only quick cook veggies. It is very delicious and it is served with idli,dosa,vada and even with rice.                                             INGREDIENTS FOR SAMBAR POWDER: 1 tsp coconut oil ½ tsp methi / fenugreek  ¼ cup coriander seeds   1 tbsp cumin / jeera 1 tsp  urad dal 1 tsp chana dal 20 dried red chilli few curry leaves  ¼ tsp hing / asafoetida FOR SAMBAR: 2 tsp oil 1 tsp mustard ¼ tsp methi / fenugreek pinch hing / asafoetida few curry leaves 4 shallots, halves 2 chilli, slit 1 tomato, chopped ½ carrot, chopped 1 potato, cubed 5 beans, chopped 5 pieces drumstick ½ brinjal / baingan, cubed ¼ tsp turmeric ½ tsp jaggery ...

Dodol has a similar texture like pudding. It is jelly- like firm. Dodol is a Goan dish, and it is made up of coconut milk and coconut jaggery. It has sweet flavour of a creamy taste of milk. Dodol are the sweet dish of Goa, loved by the people of Goa. Ingredients Coconuts fresh or 500 gms grated coconut -2 Coconut jaggery (black) - 1/2  kilogram Rice flour - 200 grams Almonds or cashewnuts - 50 grams Instructions 1. Break the coconuts and grate the coconut. 2. Then add the grate coconut and 1/2 cup water to a blender to make a thick coconut  juice. Then use a strainer and squeeze out the  thick  coconut juice and set aside the coconut  pulp. 3. Take the coconut pulp which was set aside and soak in water again and squeeze the juice. This is the thin juice. 4. Soak the rice in water for 30 minutes and then grind the rice to form a uniform paste or if you using rice flour soak in water for 30 minutes approximate till it becomes a uniform paste....

‘Mussels in Goa are referred to as ‘Xinaneao’. Mussels are a delicacy in Goa. You can cook them in different ways. This is a popular dish served as an appetizer in Goan restaurants and shacks. Ingredients 20 Fresh Mussels 1 tsp Black pepper powder 1/2 tsp Salt 1 tbsp Lemon Juice 1 Egg (lightly beaten with 1 tbsp water) Rava (fine semolina, as required) Oil (for shallow fry) Lime slices (to serve) Instructions Wash and clean mussels. Keep them aside. Add salt, lime and pepper powder. Mix lightly. Open and spread the mussels on a plate. Dip mussels in egg. Then coat with rava. Heat sufficient oil in a skillet and shallow fry the mussels. Cook for 2 minutes on one side till you get a nice golden color. Then flip on the other side and cook for another 2 minutes. Enjoy the rava fried mussels with a dash of lime!

Fish Ambot tik is a classic flavourite among the Goan folk. The curry has a deliciously sour, spicy and tangy flavours. Ingredients 500 gms fish preferably shark 10 dry red chillies 1/4 tsp. cumminseeds 4 peppercorns 1/4 tsp. tumeric 5 flakes garlic 1/2 inch ginger 1 tbsp. tamarind 1 onion (sliced fine) 1 tomato (sliced fine) 1 green chilli ( chopped)  Methods  1.Clean the fish and cut into desired pieces. Apply salt and keep aside. Grind the next 7 ingredients using water to a fine paste. Heat little oil and fry the onion till tender. Add tomato, green chilli, spice paste and stir fry for 2 minutes. Add a cup of water, allow to boil then add the fish. Cook for 5 minutes or so. Add salt and vinegar if required

Sorpotel is a famous goan delicacy. Pork and beef liver are used for this dish. Sorpotel can be consumed any time of the day, however, some people prefer it to have it for breakfast. Ingredients 2.2 pounds boneless pork meat with some fat on it 1/2 onion sliced 2 green chili pepper 2 cups water For the curry paste 20 kashmiri chili dried 3 inch ginger 20 cloves garlic 15 piece black peppercorn 1 Teaspoon cumin seeds 10 piece cloves 3 inch cinnamon stick 1 cup vinegar 1/2 cup oil Water if too thick 6 piece green chili chopped fine Salt to taste 2 tablespoon feni Instructions 1. Grab a big pot and place your previously rinsed pork meat into it, together with the sliced onion, slit open green chilies and 2 cups of  water. Keep it on medium heat and Cover the pot to parboil the pork meat for about 20-30 minutes or until it is tender. 2. In the meanwhile prepare the masala paste. Combine the kashmiri chili, fresh ginger root, garlic cloves, black pep...

Bolo Sans Rival is a traditional Goan Cake / Dessert made of Roasted Powdered cashew nuts / almonds, powdered sugar, egg white, and layered with butter icing. It can be topped with roasted nuts. Ingredients 10 egg whites 500 gms  sugar 590 gms almond powder 1/2  tsp almond essence Directions Beat the egg whites stiff. Add powdered sugar and mix well. Finally add cashewnut or almond along with the essence. Grease 4 Swiss roll trays and pour the above mixture and bake till nice and brown. Remove and cut 1/4 of the sides. Powder the pieces which are cut and keep aside . Place the layers on top and sides also with Chantilly, sprinkle the top and sides with the powdered pieces . Decorate with pieces of cherries

Rissois De Camarao in Portuguese means patties of shrimps. These are dainty turnovers served as appetizers. They can be made ahead, frozen and deep fried, when needed. The creamy moist cheesy filling makes these rissois truly addictive. Prawn Rissois Ingredients: For Pastry: 240g/ 2 cups white plain flour 1 pt/ 2 cups water 1/2 tsp salt 1 tbsp butter For Filling: 450g/ 1 cup shelled prawns, cleaned and de-veined 2 tbsp oil 1- 1/2 cup finely chopped onions 2 green chillies, de- seeded and chopped 1/2 teaspoon of garlic paste 4 fl oz/ half cup water salt and pepper to taste 1 tbsp corn flour 1 tbsp grated cheese oil for deep-frying 1 egg, lightly beaten breadcrumbs for coating Preparation: Sieve the flour. Place water in a pan with salt and bring it to a boil. Add the butter, lower the heat and add the flour. Stir and beat to mix till it forms a ball. Remove from the heat and allow to cool enough to ha...