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Saturday, June 16, 2018

White Rice ,Dalithoy n Potato Spicy Garlic Roast

White Rice ,Dalithoy n   Potato Spicy Garlic Roast 

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 . 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 


Potato Spicy Garlic Roast 


  • Potatoes - 2  
  • Garlic - 1 huge bulb 
  • Chilly powder -1 tsp 
  • Oil-1 tblsp 
  • Salt to taste 


Method 

Wash n peel the potatoes n chop into 2 inch cubical's  .Apply salt n set aside .  

Roughly crush garlic flakes 

In a kdadi add oil n crushed garlic flakes  n stir till it turns reddish brown and add chilly powder n stir for few seconds . Then add the cubed potatoes n on sim flame cook till done .Stir in-between so that potatoes dont stick to the base .  

Thursday, June 14, 2018

Ukde Seeth , Birinda Saaru /Dried Kokam Petals Plain Rasam , Ambe upkari, Gud Gud Alambe ambat ( Thunder Mushrooms in coconut based gravy ),Jeev Kadgi/Bread Fruit Tawa Rawa Fries n Mango Slice .

Ukde Seeth , Birinda Saaru /Dried Kokam Petals Plain Rasam , Ambe upkari, 

Gud Gud Alambe ambat ( Thunder Mushrooms in coconut based gravy ),Jeev Kadgi/Bread Fruit Tawa Rawa Fries n Mango Slice . 



Birinda Saaru /Dried Kokam Petals Plain Rasam 

  • Birinda Sola /Dried Kokam Petals ..1 fist 
  • Green chilles ... 2  slit 
  • Jaggery... Gooseberry size
  •  Salt to taste 

Seasoning 

  • Oil ...1 tsp
  •  Mustard seeds ..1/2 tsp 
  •  Urid dhal...1/2 tsp 
  • Curry leaves ..1 sprig 
  • Dry red chilly ...2 broken 


Garnishing 

  • Coriander leaves .. 2 tsp chopped 


Method 
Wash the Dried kokam Petal to remove dirt n soak it in enough water for about 1/2 an hour , Boil this well along with slit green chilly n jaggery ... Add salt , then season n later garnish 


Ambe upkari  ..
  • Ambe gointa ( a small variety of  mango which is prefered for this,as its sweet n sour  ) ..if not use any other variety .. 8 
  • Green chillies...2
  •  jaggery..Goose berry size 
  • Rice flour or maida..1 tsp
  • water..1 cup 
  • salt to taste
Seasoning 
  • Oil..1 tsp 
  • Mustard seeds..1/2 tsp 
  •  Curry leaves..1 sprig 
  • Dry red chilly ..2 
Method

Wash mangoes n peel the skin . Now add water to the peeled mango skin n squeeze it .. discard the squeezed skin .. to this water add the peeled mangoes, slit green chillies,salt  n jaggery .. cook till the mango is cooked  .. in little water add maida or rice flour n prepare a paste , see to it that no lumps is formed .Add this to the dish , stir n give a quick boil .. season with mustard, dry chillies and curry leaves ! This gravy sholudnt be too thick nor watery .. 

Gud Gud Alambe ambat ( Thunder Mushrooms in coconut based gravy )


  • Cleaned n peeled Gud Gud Alambe -1 kg 
  • onion huge-1 (1/2 for boiling , 1/2 for seasoning ) 
  • Magge ( Mangalore yellow cucumber ) Peeled n cut into small pieces -1/2 cup 
  • Grated coconut-1 cup 
  • Roasted red chillies - 8 to 10 depends on d spice 
  • Tamarind - Tamarind seed size 
  • salt to taste 

Method 
Pressure cook Alambe n Magge with 1/2 chopped onions n salt  for 1 whistle ..dont discard the water n keep it aside ...
Grind red chillies, grated coconut n tamarind to a fine paste . Add this ground masala to the cooked Alambe n give a quick boil n season with 1/2 chopped onions ...

Jeev Kadgi/Bread Fruit Tawa Rawa Fries 
  • Jeev Kadgi  /Bread fruit Slices  - 10
  • Red chilly powder- 1 tblsp
  • Turmeric powder- 1/2 tsp
  • Hing /Asafoetida- 2 pinch 
  • Semolina /Rawa - 1 tblsp 
  • Salt to taste 
Method 
In a bowl add the  red chilly powder, turmeric powder , hing ,salt n sliced bread fruit  .. 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.

Wednesday, June 13, 2018

Ukde Seeth ,Gud Gud Alambe ambat ( Thunder Mushrooms in coconut based gravy ), Jeev Kadgi/Bread Fruit Tawa Rawa Fries n Mango Slice

Ukde  Seeth ,Gud Gud Alambe ambat ( Thunder Mushrooms in  coconut based gravy ), Jeev Kadgi/Bread Fruit Tawa Rawa Fries n Mango Slice 


Gud Gud Alambe ambat ( Thunder Mushrooms in coconut based gravy )


  • Cleaned n peeled Gud Gud Alambe -1 kg 
  • onion huge-1 (1/2 for boiling , 1/2 for seasoning ) 
  • Magge ( Mangalore yellow cucumber ) Peeled n cut into small pieces -1/2 cup 
  • Grated coconut-1 cup 
  • Roasted red chillies - 8 to 10 depends on d spice 
  • Tamarind - Tamarind seed size 
  • salt to taste 

Method 
Pressure cook Alambe n Magge with 1/2 chopped onions n salt  for 1 whistle ..dont discard the water n keep it aside ...
Grind red chillies, grated coconut n tamarind to a fine paste . Add this ground masala to the cooked Alambe n give a quick boil n season with 1/2 chopped onions ...

Jeev Kadgi/Bread Fruit Tawa Rawa Fries 
  • Jeev Kadgi  /Bread fruit Slices  - 10
  • Red chilly powder- 1 tblsp
  • Turmeric powder- 1/2 tsp
  • Hing /Asafoetida- 2 pinch 
  • Semolina /Rawa - 1 tblsp 
  • Salt to taste 
Method 
In a bowl add the  red chilly powder, turmeric powder , hing ,salt n sliced bread fruit  .. 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.

Marlava Paana Podi ( Seasonal Colocasia leaves fries )-Version 2

Marlava Paana Podi ( Seasonal Colocasia leaves fries )-Version 2  
  • Maralva Paana /Seasonal Colocasia leaves- 12 to 14 ,wash n pat dry . 
  • Raw rice-1 cup
  •   Urid dhal -1/4 th cup
  • Oil - 1 tsp 
  •  Dry red chillies -6 to 8 or according to the spice 
  • Tamarind -Marble size 
  • Salt to taste .
  • Oil for deep frying 

Method  


  Soak raw rice for 2 hours .. 


  Roast urid dhal with oil ,  till it gives a nice aroma n changes its color .cool  it .. 

 
 Grind the  chillies n tamarind to a fine paste n then add the soaked rice, roasted urid dhal  n grind it to medium coarse  paste . Dont add water , sprinkle if required .. remove the batter ,add salt n
 mix well . 

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,and form the shape of a cylinder...  ..  slice it n deep fry till crisp 


Note : This Colocasia leaves are seasonal n only available during monsoon ... normally grown as a creeper on a tree . Add tamarind a little more to avoid the itching ...  

Dibba Rotti / Minapa Rotti ,crispy Roasted Andhra styled Dodaka

Dibba Rotti / Minapa Rotti ,crispy Roasted Andhra styled Dodaka 


  • Raw Rice -1 cup
  • Idly Rice -1 cup 
  • Urid Dhal-1 cup 
  • Salt to taste 


Method 
Wash n soak both rice together for about 4 to 5 hours 

Wash n soak urid dhal separately  for 4 to 5 hours .

Grind urid dhal to a very  fine batter , remove it 

Grind both the soaked rice coarsely , like idly rawa consistency . 

Now mix both urid dhal ground paste n coarsely ground rice , add salt ..mix well n ferment overnight .

Heat a Iron Kadai, add a tsp or 2 of oil , and pour a ladle full batter n close the kadai with lid n let it cook on sim flame for few mts till crisp n golden  n then flip on the other side n cook again for few mts till crisp 

Note : while grinding the batter can add green chilly n ginger too . I did not add . 

Serve with chutney/ Chutney powder . . 
 . 

Tuesday, June 12, 2018

Mango Gojju

Mango Gojju


  • Semi Ripened Mangoes -3
  • Jaggery - Lemon sized( powdered )
  • Ghee -2 tsp
  • Mustard seeds-1/2 tsp
  • Urid Dhal - 1/4 th tsp
  • Chana Dhal-1/4 th tsp 
  • Hing/Asafoetida -2 pinch
  • Green chilly -2,chopped 
  • Curry leaves -1 sprig
  • Dry red chilly -2 broken
  • Salt to taste


Method
Wash n boil the semi ripened mangoes in little water till soft . Cool n then remove the skin ..n squeeze the pulp .. To it add the powdered jaggeryy n mix well till the jaggery dissolves , add salt ..

Heat a pan , add ghee, splutter mustard seeds then add  hing, urid dhal, chana dhal , torn curry leaves, chopped green chilly , torn dry red chilly n stir for few  mts n add to the gojju 

Monday, June 11, 2018

Instant Ghee Roast

Instant Bibbe/Tender Cashewnut's Ghee Roast

  • Bibbo/Tender Cashewnuts - 50 counts
  • Chakrika Ghee Roast Powder - 2 tsp heaped . adjust according to the spice as its spicy 
  • Water or cream ,  n follow instruction as per the pack 
  • Ghee - 1 tblsp heaped   



Method 
Boil water n add Tender cashews in it , keep closed for 20 mts n then remove the skin .


Cook tender cashew nuts in little water till soft .

In a kadai , add ghee melt it n add the chakrika paste n stir for few mts till the raw smell goes n add the cooked cashew nuts n mix well .