Tuesday, October 22, 2019

Crispy Roasted Urid Semolina Phanna/Seasoned Doddaka with Alvathi adding Terrace Grown Pathrade Paan /Colocasia leaves cooked in coconut based gravy with corn Cob n Groundnuts n Jaggery Kaapi

Crispy Roasted Urid Semolina Phanna/Seasoned Doddaka with Alvathi adding Terrace Grown Pathrade Paan /Colocasia leaves  cooked in coconut based gravy  with corn Cob n Groundnuts  n Jaggery Kaapi 

Crispy  Urid Semolina  Phanna Doddaka ! (SEASONED PANCAKE ) 
  •  Urad dhal -1/2 cup
  • Rawa /Semolina -1 cup
  • salt to taste 
To season 
  • Oil -2 tsp
  • Mustard -1 tsp    
Soak  the urad dhal overnight 

Next morning Grind the soaked urad dhal to a fine paste .. 

Remove the batter add semolina , salt n water for consistency ( like idly batter thickness ) mix well .

Heat a deep bottomed  kadai , add oil, put in mustard n when it splutters add a ladle full batter n cover the  kadai n let it roast on sim flame .. drizzle little oil on d side n flip and roast well on the other side too. 

Serve hot with chutney !

Note : this doesnt need fermentation . 

Alvathi adding Terrace Grown Pathrade Paan /Colocasia leaves  cooked in coconut based gravy  with corn Cob n Groundnuts  
  •   Colocasia leaves   -12 to 14 , tender ones 
  • Corn Cob -1  
  • Groundnuts -1 fist 
  • Ambados (Sour Hog plum)-3
  • Ginger- 1 inch piece
  • Green chillies- 3 
To grind to a semi coarse paste 
  • Grated coconut -1 cup
  •   Roasted Red chillies - 2
  • Salt to taste .
  • Oil-1 tsp
  •  Mustard seeds -1/2 tsp
  • Curry leaves-2 sprigs
Soak Groundnuts in little water for about 1 hour 
  Finely chop Colocasia leaves 

Chop corn cob to 4 to 5 pieces
Crush hog plums.

Finely chop ginger n chop green chilles .

Pressure cook chopped Colocasia leaves till soft n mushy .Cool n churn it .. then to this add chopped corn cob, groundnuts ,crushed hog plums with little water chopped ginger n green chilles ..cook again

Grind grated  coconut and chillies. ( the ground masala shouldnt be too coarse nor too fine ) medium ! Add the ground masala to cooked stuffs add  salt and  boil well !

 Give  the seasoning.

Monday, October 21, 2019

Ukde Seeth ,Kultha Saaru /Horse Gram Plain Rasam ,Potato with Terrace Grown Capsicum Upkari /Stir fry, Raw Mango Pickle n Curds .

Ukde Seeth ,Kultha  Saaru /Horse Gram Plain Rasam  ,Potato with Terrace Grown Capsicum Upkari /Stir fry, Raw Mango Pickle n Curds .

Kultha  Saaru /Horse Gram Plain Rasam 
  • Kulithu/ Horse gram - 1 cup 
  • Water as much as needed 
  • Green chilly-  3 slit 
  • Salt to taste 
  • Oil-2 tsp 
  • Dry red chillies-  3 
  • Crushed Garlic flakes -  8 to 10


Wash horse gram ( Kulithu ) n Pressure cook it for about 8 to 10 whistles or till completely cooked. ( dont over cook n make them mushy ). 

Separate the cooked liquid and the cooked horse gram  

In a vessel add the cooked liquid along with slit green chilles , salt and water ( adjust the consistency as required ) . Boil it n later give the seasoning .

Note : The cooked kulithu/Horse Gram can be prepared as upkari /Palya or any gravy 

Potato with Terrace Grown Capsicum Upkari /Stir fry
  • Potato-2 
  • Capsicum-2
  • Oil- 1 tsp
  • Mustard seeds-1/2 tsp
  • Hing/Asafoetida-1 pinch
  • Dry red chillies- 3 or 4,broken
  • Salt to taste 

Wash Potato n capsicum

Chop capsicum ,remove the seeds , peel the potato n then chop it into small cubes.

In a kadai add oil, splutter mustard seeds ,hing n add torn dry red chillies .. add the chopped vegetable's n then little water along with salt . Cover n cook till done ..

Nendrabale Banana (Kerala Banana ) Tawa Roast

Nendrabale Banana (Kerala Banana ) Tawa Roast   

  • Kerala Banana- 1 
  • Red chilly powder- 1 tsp
  • Hing /Asafoetida- 1/4 th tsp 
  • Rice flour - 2 tsp
  • Salt to taste 
  • Semolina /Rawa -1 tblsp 

Remove the skin n Slice kerala banana lengthwise .

In a bowl ,add chilly powder,  hing, Rice flour n salt  then sliced kerala banana ... n mix well ... keep for about  10 mts( sprinkle water only if needed )

Run the marinated banana with semolina  .

Heat a dosa tawa , apply pint of oil n then shallow fry on both sides till done .

Egg Masala

Egg Masala 

  • Boiled Eggs ..4 


  • Oil..2 tsp
  • Onion ..1 
  • Tomato..2
  • Red chilly powder.. 1 tsp
  • Salt to taste 
  • Coriander leaves 

Chop onion n tomatoes .

In a kadai add oil, Add chopped onion n fry till reddish brown . Add chopped tomatoes n cook till mushy n the raw smell goes. Add  red chilly powder n fry for few seconds ..Add little water , salt , boiled eggs n boil . Then do the garnishing .

-Ukde seeth ,North Kanara style Tomato Dalithoy , Maddi Tambut ,Potato Tawa Rawa Roast ,Bhenda/Ladies finger Kismuri n Tomato Onion Gojju

Ukde seeth , North Kanara style Tomato Dalithoy , Maddi Tambut ,Potato Tawa Rawa Roast ,Bhenda/Ladies finger Kismuri n Tomato Onion Gojju .

North Kanara style Tomato Dhalithoy  
  • Thoor dhal- 1cup
  • Tomato-1
  • Ginger- 1 inch piece
    Turmeric powder-1/2 tsp 
  • Green chillies-2 or according to the taste 
  •  Salt to taste 
  • Oil/ghee-1 tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Dry red chilly-1


Chopped coriander leaves 


Soak Thoor dhal for about 10 mts n then pressure cook it with Chopped ginger, slit green chillies , chopped tomato n turmeric powder .... then add water n make it to a pouring consistency add salt n then do the seasoning n garnishing . 

Maddi Tambut /Seasonal Huge Colocasia Leaves Tuber Pickle with Ground Masala
  •  Maddi / seasonal huge  colocasia tuber fried pieces -1 cup 
To roast n grind to a paste 
  • Oil -2 to 3 tsp
  • Dry red chillies-5 to 6 
  • Asafoetida/Hing -Thur dhal size 
  • Turmeric powder-one pinch 
  • Fenugreek /Methi seeds-6
  • Tamarind-1 lemon sized
  • Salt to taste 
    • Coconut Oil-1 tblsp 
    • Mustard seeds-1/2 tsp
    • Curry leaves-1 sprig
    Method to prepare fried maddi pieces
    • Maddi/Seasonal Huge Colocassia Tuber -1/2 kg 
    • Salt - 2 to 3 tsp 
    • Oil as needed to deep fry 

    Peel colocasia tuber, then chop them into small cubical's , only after chopping wash them or else it will itch , Then add salt, mix well  n set aside for 15 to 20 mts.. n then squeeze it 

    Heat oil in a kadai , n add little squeezed maddi pieces n fry till crisp so for rest of the pieces .

    Remove on tissue paper to remove excess oil .

    Store this deep fried pieces in an air tight container n use as n when to prepare Tambut, Koota, Kismuri or just like that with ukde peja/ganji 

    Method to prepare  ground masala 
    Add oil for roasting in a small pan then add  asafoetida, fenugreek seeds, dried red chillies  n roast them for few seconds ..then add turmeric powder n roast just for a second .Remove , cool well n  grind them into a smooth paste along with tamarind,  add little water to make a paste n the consistency should be thick like pickle . Remove the ground paste in a bowl n season it ..add little salt as the fried colocasia already has salt in it..

    Just before serving add in fried colocasia pieces and mix well. 

    Note : if one wants the crisper maddi pieces in the pickle than add them just before serving n if one wants the soft ones then add 15 to 20 mts before serving .

    Note : Few maddi is itchy so first chop n only then wash them  n make sure to deep fry the pieces perfectly or else this tends to itch . 

    Potato Tawa Rawa Roast 

    • Potatoes - 2 
    • Red chilly powder- 2 tsp 
    • Turmeric powder- 1/2 tsp
    • Rice flour - 1 tblsp  
    • Hing /Asafoetida- 2 pinch 
    • Semolina /Rawa - 2 tblsp  
    • Salt to taste 
    • Oil..little to tawa roast 
    Wash n peel the  skin of Potatoes  n slice them thin into roundels .

    In a bowl add the  red chilly powder, turmeric powder, rice flour , hing ,salt n potato roundels .. mix well . keep aside for 5 minutes .

    Run the marinated  pieces over rawa .

    Heat a tawa , smear little oil n shallow fry on both sides till crisp.

    Bhenda /Ladies Finger Kismuri 

    • Tender Ladies finger -1/4 th kg 
    • Oil - 3 tsp 
    • Grated Coconut - 1 tblsp 
    • Onion , chopped -1
    • Green chilly chopped -2 or 3 
    • Hing /Asafoetida - 2 pinch 
    • Tamarind -Tamarind seed size 
    • Salt to taste .

    Wash n pat dry the ladies finger , remove the top n end part n slice them into 2 inch roundels .

    In a kadai add oil n roast the chopped roundels of ladies finger , stirring till it changes color n the stickiness goes . Sprinkle little water n cook for a few mts  ..let retain the crunchiness . 

    In a wide bowl add grated coconut, hing, chopped green chilly, tamarind n salt ..mix well with hands then add the chopped onion n mix again ..add the roasted ladies finger roundels n mix again ..serve immediately . 

    Tomato Onion Gojju 
    • Tomato-2 
    • Onion - 1 
    • Curds-1/2 cup  
    • Green chillies- 2 
    • Salt to taste 
    • Oil-1 tsp 
    • Mustard seeds-1 tsp
    • Hing -a pinch 
    • Curry leaves- 1 sprig 
    Chop tomatoes n onions . To it add chopped green chillies, curds n salt .Mix well n then give the seasoning 

    Sunday, October 20, 2019

    Musti Polo Topped with Butter n Hing Chutney

    Musti Polo Topped with Butter n Hing Chutney 
    •  Dosa Rice-1-1/2 cup's
    • Urid Dhal-1/2 Cup 
    • Methi Seeds-1tsp
    • Laayi /Popped Rice -4 fist 
    • Grated Coconut -2 Fist 

    Soak rice, urid dhal n methi seeds for 4 hours n grind it along with grated coconut n laayi (soaked in water for 10 mts ) to smooth paste ..add salt ..ferment overnight  

    Heat a Dosa tawa ..smear oil, add a ladle full batter n dont spread too much , cook  only on one side .

      Hing Chutney 
      • Hing-  Pea size  
      • Dry Red chillies- 3
      • Tamarind -Tamarind seed size 
      • Grated coconut-1 cup
      •  oil ..1 tsp  
      • salt to taste
      • Oil-1 tsp
      • Mustard seeds-1/2 tsp
      •  Curry leaves -1 sprig  
       In 1 tsp  oil fry red chillies n hing .cool it n grind along with grated coconut , tamarind n salt to a paste n then season it. 

    Wednesday, October 16, 2019

    Semolina Sheera / Rava Kesari adding Jaggery

    Semolina Sheera / Rava Kesari adding Jaggery 

    • Bansi Semolina / Rava  – 1/4 th cup
    • Jaggery – 1/2 cup (powdered ), i used palm jaggery 
    • Milk – 1/4 th cup 
    • Water – 1/2 cup
    • Ghee – 1 tblsp
    • Freshly crushed Cardamom  Powder – 1 tsp
    • Ghee -2 tsp 
    • Cashew nut 's – few
    • Rasins – few

    Boil milk n water . 
    In a kadai add ghee n fry the rava in low flame until it starts to change the color., then add the powdered jaggery n stir well , add Boiled milk n water , stir continuously , so that no lumps is formed , add a tsp more of ghee n cook well .  

    In a pan melt 2 tsp ghee n roast cashew nuts n raisins n pour this over the cooked rawa mix . Add cardamon powder n mix well ..

    Smear a plate with little ghee n spread the sheera on it evenly n cut when cool into desired shape