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Sunday, October 15, 2017

Ukde seeth, Puliogare, Tomato Rasam, kela koddel, Methi Leaves Bajjunu Upkari, Beans Upkari , Lime Roasted pickle , Happolu n Pappodu .

Ukde seeth, Puliogare, Tomato Rasam, kela koddel, Methi Leaves Bajjunu Upkari, Beans Upkari , Lime Roasted pickle , Happolu n Pappodu . 

Instant Puliogare ( Tamarind Rice ) 
  • Cooked Rice... 2 cups 
  • Oil.1 tblsp
  • Mustard seeds..1/2 tsp
  • Curry leaves ..2 sprigs
  • Ground nuts .. 3 tsp 
  • Dry red chilly ..2 
  • Puliogare powder... 1 tblsp ( i used MTR brand ) 

Method 

Heat oil in a kadai, splutter mustard seeds , then add curry leaves, groundnuts , torn dry red chilly n roast for few seconds , add the puliogare powder n saute for a while  Add the cooked rice n mix well . 

Tomato Rasam 
  • Tomatoes ..2 huge fully ripened 
  • Rasam Powder..1 tsp 
  • Tamarind ..marble size 
  • Green chilly ..1 
  • Jaggery ..a small piece 
  • Salt to taste

Seasoning 
  • Oil..1 tsp 
  • Mustard seeds ... 1/2 tsp 
  • Curry leaves ..1 sprig 


Method 

Wash n boil the tomatoes , cool, peel the skin n make puree of it . Add water for rasam consistency , add slit green chilly , tamarind , jaggery ,salt n rasam powder n boil well . Then give the seasoning 


kele koddel /Raw Banana cooked in coconut based masala gravy 
  • Randayi kele/ Raw Banana 
To grind to a fine paste 
  • Grated coconut ... 1 cup
  • Roasted dry red chillies... 6 
  • Tamarind ..Tamarind seed size 
Seasoning 
  • Oil..2 tsp
  • Crushed garlic flakes ..6 

Method 
Wash the raw banana , peel the skin n chop it into little bigger square chunks . Boil it in little water till soft .

Grind grated coconut, roasted dry red chillies n tamarind to a fine paste .

Add the ground paste to the cooked raw banana n boil well adding salt .

Then give the seasoning .
 


Methi Leaves Bajjunu Upkari, /Fresh Fenugreek leaves roasted stir fry
  • Methi Leaves /Fresh Fenugreek ..2 cup's chopped finely .
  • Oil ...3 tsp 
  • Mustard seeds ..1/2 tsp ..
  • Salt to taste

 Method 
In a kadai add oil n splutter mustard seeds then add chopped meth leaves along with salt n roast till done ..stir in between  

Beans Upkari/Beans Stir fry 
  • Tender French Beans- 1/4 th kg  
  • Oil- 2 tsp
  • Mustard seeds-1/2 tsp
  • Dry red chillies- 3 or according to the taste .
  • Grated coconut- 1 tblsp 
  • Salt to taste 

Method 
Wash Beans n Chop Beans 

In a kadai add oil, splutter mustard seeds n add torn dry red chillies , add the chopped vegetable n then little water along with salt . Cover n cook till done ..Add grated coconut , mix well .

Criispy Masala Dosa With Potato Bhaji

Crispy Masala Dosa With Potato Bhaji
  •  Dosa Rice..3/4 th cup  
  • Urad Dhal..1/4 th cup 
  •  Chana Dhal..2 tbsp 
  •   Thoor Dhal..2 tbsp  
  • Methi seeds/Fenugreek seeds ..1/2 tsp 
  • Phova/Thin beaten riice ..1/4 th cup 
  • Salt to taste 


 Method 
Wash and Soak rice, urad dhal, chana dhal, thur dhal n methi seeds for about 5 to 6 hours. 

Just 10 minutes before grinding, wash and soak the poha /beaten rice in little water . 

Grind all the above  to a smooth batter , remove the batter n add salt . Allow  it to ferment overnight . 

Heat a dosa tawa , smear oil n spread the dosa in circular motion , add oil to the edges of dosa n roast well only on one side . Place a big spoon of potato bhaji in the middle n  fold the dosa .

Note : For best results , Before spreading every dosa, sprinkle water over the heated Tawa and wipe with tissue or cloth.
 


Potato Bhaji 
Potatoes-3 medium
Onion - 2 medium
Green chilles-2 or according to the taste
Turmeric powder-1/2 tsp
water -1/2  cup
Salt to taste

Seasoning 
Oil-1tsp
Mustard seeds-1/2 tsp
Urid dhal -1/4 th tsp
Curry leaves-1 sprig

Method
Pressure cook potatoes -cool ,peel the skin n roughly mash it .

In a kadai add oil, mustard seeds, once it splutters add urid dhal,n fry for a minute . then add curry leaves , green chillies n chopped onions n fry till pink . add salt , turmeric powder , water n cook till the onions are cooked well ..once cooked add smashed potatoes n give a boil .

Saturday, October 14, 2017

Ukde seeth, Ghosale Magge Sukke , Dalithoy, Lime pickle, Ghosale Sheere Chutney , Batate Bajjunu Upkari n Curds .

Ukde seeth, Ghosale Magge Sukke , Dalithoy, Lime pickle, Ghosale Sheere Chutney , Batate Bajjunu Upkari n Curds .

 Ghosale Magge Sukke ( Ridge Gourd n Mangalore yellow cucumber in coconut based dry masala .

Manglore yellow cucumber - chop into square pieces with skin - 1 cup

Ridge Gourd - roughly remove the skin n chop into 2 inch pieces- 1 cup
To grind
  • Grated coconut- 2 cup's
  • Roasted dry chillies- 6 to 8 or according to the taste
  • Tamarind -Tamarind seed size
  • Urid dhal - 2 tsp ( Roast in little oil till brown )
  • Jaggery - a small piece 
  • Salt to taste

Seasoning
  • Oil -2 tsp
  • Mustard seeds- 1 tsp
  • Curry leaves - 1 sprig

Method ..
Grind grated coconut, tamarind, chillies n jaggery , when about to remove , add the roasted urid and grind for a minute ( The ground paste has to be coarse )

In a kadai add oil , Mustard n when it splutters add curry leaves , ground paste n fry for a minute ,  then add yellow cucumber pieces , Ridge gourd pieces ,water n salt ... close the lid n cook till the vegetables is tender n soft and the water has evaporated . 

Dalithoy 
  • Toor dal - 1 cup
  • Green chilly - 4  or according to the taste 

Seasoning 
  • Oil/Ghee -1 tsp
  • Mustard seeds - 1 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste

Method
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick ) 


In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well 


Ghosale Shire Chutney / Ridge Gourd Skin Chutney. Version 3 
  • Ridge gourd skin Peel's -1 cup heaped 
  • Grated Coconut-1/2 cup
  • Roasted dry  red chilly- 2 
  • Cumin seeds-1/4 th tsp
  • Ghee-2 tsp
  • Tamarind-Tamarind seed size 
  • Salt-to taste

Method 
Roughly chop the ridge gourd peels . 

In a pan add ghee n roast these chopped ridge gourd peels along with cumin seeds .

 Grind grated coconut, roasted dry red chilly n tamarind ..n just before removing  the chutney add the ghee roasted Ridge gourd peels , cumin seeds n grind to a semi coarse paste . Remove n add salt n mix well .


Batate Bajjunu Upkari ( Potatoes stir fry  ) 

  • Potato .. 5 medium
  • Oil.. 2 tblsp  
  • Mustard seeds..1 tsp 
  • Dry red chilly .. 4 
  • Salt to taste 


Method
Wash the potatoes, peel n cut them into 2 inch long pieces  . Apply salt to it n keep aside for about 5 mts .

Add oil in a kadai , splutter mustard  seeds , add torn dry red chilles n fry for a while . Then add the  chopped potatoes n cook till reddish in color , keeping it covered ... Saute in between so that it wont stick to the bottom ..

Note : this is prepared only in oil n no water is added . 

Masinga Palle Sanna Polo / Drumstick Leaves Spicy Dosa


Masinga Palle Sanna Polo /  Drumstick Leaves Spicy Dosa 
  • Raw Rice ... 1 cup
  • Thur Dhal ..1 fist 
  • Dry red chilles ... 4 /6 
  • Grated coconut..111/2  cup's 
  • Tamarind ..Tamarind seed size 
  • Cleaned Drumstick leaves..2 cups heaped 
  • Salt to taste 
Method
Wash n soak Raw rice n thur dhal in water for about 1 hour 

Grind grated coconut , dry red chilles , tamarind to a fine paste .Then add raw rice n thur dhal n grind coarsely . the ground paste have to be thick . 


Remove the ground paste ,add salt along with drumstick leaves n mix well . 


Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close the lid n roast ! drizzle little oil on the edges n then toss the dosa on the other side n roast till done !

Tuesday, October 10, 2017

Amate Midi Gojju / Sour Hog Plum Gojju

Amate Midi Gojju / Sour Hog Plum Gojju

  •  Amate Midi /Sour Hog Plum ...4 to 6 
  • Jaggery ...1 lemon size ..adjust according to sweetness
  •  . Oil ..2 tsp
  •  Mustard seeds..1/2 tsp 
  • Garlic Flakes .. 4 to 5 crushed 
  • Green chilly chopped ..2 
  • Curry leaves ..1 sprig .
  • Salt to taste 


Method 
Wash the sour hog plum's n cook it in enough water till soft n well cooked . Allow it to cool n mash  it well . keep aside .

 In a kadai add oil , splutter mustard seeds , then add crushed garlic flakes n fry for few mts .Then add chopped green chilly , curry leaves n stir well . Add the well mashed sour hog plum , water for consistency , jaggery , salt n boil well . 

Note : The consistency of the gojju  should be medium ..

Dry Fruits Kosambari

Dry Fruits Kosambari  

  • Dry fruits like Almonds,  Cashew nut , Pista, Raisins, Fibs , Walnut ,Apricot, Dates ...Chopped ..1 cup heaped
  •  Green chilly ..2 chopped 
  • Hing/Asafoetida water ...1/4 th tsp 
  • Grated coconut .. 1 tblsp 
  • Salt to taste .


Seasoning 

  • Oil..1 tsp 
  • Mustard seeds ..1/2 tsp
  •  Curry leaves ..1 sprig


Method
 In a bowl add the chopped Dry fruits, green chilly , grated coconut , hing water n salt ..Mix well n then give the seasoning 

Monday, October 9, 2017

Maddi Gunu with Ambado/ Colocasia Tuber in coconut milk gravy adding Sour Hog Plum)

Maddi Gunu with Ambado/ Colocasia Tuber in coconut milk gravy  adding Sour Hog Plum)
  • Maddi /Colocasia Tuber -1/4 th kg 
  • Ambado /Sour Hog plum -2 or 3
  • Green chillies- 3 or according to the taste
  • Grated coconut-1 cup
  • Hing/Asafoetida water - 1 tsp 
  • Coconut Oil .. 2 tsp 
  • Salt to taste

Method 
Remove the skin of the  Colocasia Tuber n chop them to elongated 2 inch pieces  n  wash it. 

Slit green chillies lengthwise. 

Slightly crush the sour hog plum's 

Grind the coconut gratings n extract thick n thin coconut milk ... keep both aside .


Boil the Chopped colocasia tuber,  slit green chilly n crushed sour hog plum  in thin coconut milk till they are cooked ... add the thick coconut milk n give a quick boil n then add salt .Switch off the flame n add coconut oil n hing water . Mix well . 


Note : If no sour hog plum  then either Bimbul/Bilimbi  or thick tamarind paste can be used .