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Sunday, September 23, 2018

White Rice , Dalithoy , Ambe Upkari n Ambuli Nonche ( Raw Mango Pickle )

White Rice , Dalithoy , Ambe Upkari n Ambuli Nonche ( Raw Mango Pickle  )


Dalithoy 
  • Toor dal - 1 cup
  • Green chilly - 1 /2 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 .
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.

 
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 shouldn't be too thick nor watery .. 

Ambuli Nonche ( Raw Mango Pickle Amchi style )

  • Raw Mango- 2 Medium


To Grind

  • Dry red chilles - 1 fist
  • Rock salt - 1 fist
  • Mustard seeds- little less than 1 fist
  • Hing /Asafoetida - 2 generous pinch ( i use solid hing )

Method
Wipe the raw mango with a clean dry cotton cloth ... chop it into 2 inch pieces with dry hand n dry knife ( absolute no trace of moisture )  ... In a Porcelain jar ( Bharni ) add the chopped raw mango n rock salt ... tie a dry cloth to bharni n keep tightly covered . set this aside for nearly 4 to 5 days ... everyday just shuffle it once ...

Under direct sun keep the dry red chillies n Mustard separately in a dry plate ( spread it out ) for about 4 days ...

After about 4 days , keep even the mixie jar under direct sun for about an hour , so that no moisture retains ...

Now carefully drain the salt water , 4m bharni n boil it ..allow it to cool

Grind dry red chilly to a fine powder along with hing , can add the boiled cooled salt water while grinding ... remove it

Then add the mustard seeds and grind to a coarse powder ..

Now mix the ground paste n the salted raw mango n mix well ... place in a porcelain jar . 

Note : This pickle can be stored for about an year ..provided done carefully . 

Saturday, September 22, 2018

Fresh Butter Beans Alle Piyava Ghassi,Dalithoy,Beetroot Poriyal, Pagila Podi n Curds

Fresh Butter Beans Alle Piyava Ghassi,Dalithoy,Beetroot Poriyal, Pagila Podi n Curds 

Fresh Butter Beans Alle Piyava Ghassi /cooked with  Ginger n onion  coconut based  gravy 

  • Fresh Butter Beans -1 cup  
  • Grated coconut-2 cup's 
  • Roasted dry red chillies- 6 
  • Tamarind -Tamarind Seed size 
  • Onion chopped -1 
  • Ginger chopped- 1 tsp 
  • Green chillies chopped - 2 
  • Coconut oil-2 tsp 
  • Salt to taste 

Method 

Wash n pressure cook fresh butter beans  in little water for 1 or 2 whistle till soft  but not mushy . 


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

Add the ground paste to the cooked fresh butter beans   along with chopped onion, ginger, green chillies n salt  . boil it . switch off and add coconut oil ... mix well 

Dalithoy 
  • Toor dal - 1 cup
  • Green chilly - 3  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 .
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 . 

Beetroot Poriyal ( stir fry )

  • Beetroot -1
  • Oil- 3 tsp 
  • Mustard seeds- 1/2 tsp
  • Urid dhal- 1 tsp
  • Green chilles-2 
  • Red chilly -1 
  • Onion - 1
  • Curry leaves- 1 sprig 
  • Coriander leaves- 4 tsp chopped 
  • Grated coconut - 1 tblsp 
  • Salt to taste 

Method

Wash n peel the beetroot .chop it into 2 inch cubicles . 


In a kadai add oil, splutter mustard seeds, add urid dhal fry for a while n then add curry leaves, chopped green chilles , torn red chilles n fry for a while .Add chopped onions n fry till pinkish red . Add chopped beetroot along with little water n salt  , cover n cook till done . Add grated coconut n chopped coriander leaves . Mix well .

Pagila Podi/ Kantola fries 
  • Pagila/Kantola..4 
  • Red chilly powder.. 1 tblsp
  • Hing/Asafoetida ..2 pinch
  • Turmeric powder..1/4 th tsp 
  • Rice flour..2 tsp
  • Salt to taste 
  • Oil for deep frying . 

Method 
Wash the Kantola n slice them .

In a bowl add red chilly powder, hing, turmeric powder n salt . Add the sliced kantola n mix well ..keep aside for 5 mts . 

Heat oil in a kadai , dip the marinated kantola in rice flour n deep fry few at a time till crisp .

Fresh Butter Beans Alle Piyava Ghassi /cooked with Ginger n onion coconut based gravy with Potato tawa rawa fries

Fresh Butter Beans Alle Piyava Ghassi /cooked with  Ginger n onion  coconut based  gravy with Potato tawa rawa fries  

Fresh Butter Beans Alle Piyava Ghassi /cooked with  Ginger n onion  coconut based  gravy 
  • Fresh Butter Beans -1 cup  
  • Grated coconut-2 cup's 
  • Roasted dry red chillies- 6 
  • Tamarind -Tamarind Seed size 
  • Onion chopped -1 
  • Ginger chopped- 1 tsp 
  • Green chillies chopped - 2 
  • Coconut oil-2 tsp 
  • Salt to taste 

Method 

Wash n pressure cook fresh butter beans  in little water for 1 or 2 whistle till soft  but not mushy . 

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

Add the ground paste to the cooked fresh butter beans   along with chopped onion, ginger, green chillies n salt  . boil it . switch off and add coconut oil ... mix well 


Potato tawa rawa fries ! 

  • Potatoes - 
  • 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 
Method 
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.

Ukde Peja , Terrace Grown Double Beans Songa /Spicy Masala n Curds .

 Ukde Peja , Terrace Grown Double Beans  Songa /Spicy Masala  n Curds .

Terrace Grown Double Beans  Songa /Spicy Masala  

  • Tender Fresh Double Beans  - 2 cup's 
  • Potato - 1 
  • Oil-2  tsp heaped 
  • Onion - 1,chopped 
  • Tomato -1,chopped 
  • Chilly Powder  - 2 tsp
  •  Coriander powder ...1 tsp 
  • Tamarind - Tamarind seed size ( soak in little water for 10 mts ,n extract the thick paste ) 
  • Salt to taste ..

  • Method 
Wash n pressure cook tender fresh double beans for 1 whistle .
Wash n pressure cook the potato, cool n peel the skin n chop into 2 inch cubes . Keep aside .


In a kadai add  oil , chopped onion and fry till reddish brown , add chopped tomato , cook till its mushy n the raw smell goes . Add the powders n fry for a few seconds, add the tamarind paste, salt , cooked double beans  , potato cubes n cook for sometime . 

White Rice Dosakaya pappu /Mangalore yellow cucumber dhal , Spicy Raw Banana Tawa Fries , Ambuli Kothla Bajile Kaale Nonche n .Churmundo adding Jaggery .🤣

White Rice  Dosakaya pappu /Mangalore yellow cucumber dhal , Spicy  Raw Banana Tawa Fries , Ambuli Kothla Bajile Kaale Nonche n Churmundo adding  Jaggery .


Mangalore Yellow Cucumber Sambar

  • Mangalore Yellow Cucumber - 2 cup's chopped with skin 
  • Thur Dhal -1/2 cup 
  • Oil-1 tsp
  • Turmeric Powder- 1/2 tsp 
  • Grated Coconut -1 tblsp 
  • Tomato -2 medium 
  • Sambar Powder - 2 tsp heaped 
  • Red chilly powder-1/2 tsp 
  • Coriander leaves - 1./2 fist 
  • Salt to taste 


Seasoning

  • Oil-2 tsp 
  • Mustard seeds -1/2 tsp 
  • Hing-2 pinch 
  • Curry leaves -1 sprig 
  • Dry red chilly -1 broken 
  • Onion chopped - 1 tblsp 


Method 
Pressure cook thur dhal with oil n turmeric powder , cool n mash it . To it add chopped tomatoes n chopped Mangalore cucumber pieces n cook for 1 or 2 whistle . Allow it to cool . 

Grind grated coconut, cooked tomatoes, about  2 to 3 tsp of cooked thur dhal, sambar powder, chilly powder n coriander leaves to a fine paste . 

Add this ground  paste to the cooked dhal n Yellow cucumber ,add salt n boil well . 

In a pan add oil n splutter mustard seeds, add hing , curry leaves n broken dry red chilly n stir for few seconds .Add chopped onion n fry till reddish brown . Add this seasoning to the cooked gravy n mix well . 


Spicy Raw Banana Tawa Fries

  • Raw Banana -1
  • Red Chilly powder-1-1/2 tsp 
  • Turmeric powder- 1/4 th tsp
  • Salt to taste .
  • Oil ..Little as needed to tawa roast 


Method 
Wash n peel the skin of raw banana n cut into roundels .

Boil the banana roundels in little water till just cooked but not mushy .Drain in a colander n set aside for few mts . 

Add the drained cooked banana roundels in a deep bowl , add chilly powder, turmeric powder n salt ..mix well ..sprinkle water if needed .

Heat a tawa , drizzle little  oil n place the marinated banana roundels one by one,side to side n roast on both sides till cooked . 


Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle
  •  Ambuli/ Raw Mangoes.. 3 hard n fully matured as the inside pith should be hard n fully grown 
To Dry Roast n Powder 
  •  Dry Red chilly ...1 huge fist  
  •  Mustard seeds - 3/4 th  cup 
  • Rock salt...1 Cup heaped   
  • Fenugreek seeds/Methi seeds ..1/4 th tsp 
  • Asafoetida /Hing ... 2 chickpea size ( i use solid hing )
 Method 
Just wipe the raw mangoes with clean dry cotton cloth . 

Shred the raw mangoes along with skin ( i do it in adoli ) can do even with knife n we call it kochoche in amchi ... 

Dry roast Rock salt on sim flame for few seconds ...cool n powder it ,no need for fine powder .

Dry roast dry red chillies, remove it ..

Dry roast mustard seeds along with solid hing ,remove it ...

 Dry roast Fenugreek seeds ...remove it ...

 Cool all the above dry roasted ingredients ... 

Now first powder the dry roasted chilly to a very fine powder ... remove it ... then powder the roasted mustard seeds, roasted hing n roasted methi seeds to a fine powder ... 

cool the powdered ingredients well . 

In a dry clean porcelain jar or glass jar add the shredded raw mango , roasted powdered salt n the above powder n mix well . The Pickle taste perfect tangy n spicy after 2 or 3 days ... 

Note : Dont touch water while preparing this pickle ... Sun dry spoon , mixie jar n also the porcelain or glass  container in which the pickle will be stored .. This Pickle has a long shelf life that it can be stored for an year ,if taken care while preparing in a proper method . 

Churmundo adding Jaggery  

  • Whole Wheat Flour - 2 cup's 
  • Fine Jaggery Powder  - 1-1/2  cup's   increase or decrease as per the sweetness u prefer .  . 
  •  Ghee - 1/2 cup + 2 tsp 
  • Raisins -a few 
  • Cardamom Powder -1/2 tsp 

Method 
Dry roast  whole wheat flour till it gives a nice aroma n it changes its color slightly on sim flame ... stirring continuous ..Remove it .

Melt Ghee 

In a pan add 2 tsp of ghee n add the raisins n roast for few seconds ,  Remove it  

In a deep bowl add the roasted whole wheat flour , Finely powdered jaggery , cardamom powder ,melted ghee n roasted raisins .Mix well . 

Grease palms , take little portion of the above mix n very  gently bind into  round balls ,

Store in airtight container  . 

Terrace Grown Brijnal Bhaji/Chutney


Terrace Grown Brijnal Bhaji/Chutney 


  • Dundu Badane /Purple Round Brinjal's -8
  • Onion -1 
  • Tomato -1
  • Garlic Flakes - 6 to 8 
  • Coriander leaves - 6 to 8 sprig's
  • Jaggery-Goose berry size 
  • Tamarind - Goose berry size 
  • Green Chilly -3 , adjust as per spice 
  • Cumin seed's - 2 tsp 
  • Salt to taste 


Seasoning 

  • Oil -1 tblsp 
  • Mustard seeds -1/2 tsp
  • Urid Dhal-1 tsp 
  • Methi seeds -1/4 th tsp
  • Small onion/Sambar Onion /Shallot onion - 10 to 12 
  • Garlic flakes - 4 to 5
  • Curry leaves - 1 sprig 
  • Dry red chilly -1 broken 
  • Turmeric powder-1/2 tsp 


Method 
Wash n chop the brinjal's n soak it in water to avoid discoloration , discard the water later . 

Roughly.Chop onion, tomato , n green chilly 

Peel garlic flakes 

Peel small onions n peel garlic flakes n slightly crush them 

In a pressure cooker add the chopped brinjal pieces, onion , tomato , green chilly, cumin seeds, coriander leaves, tamarind, jaggery n cook for about 4 to 5 whistle's . Cool it n mash well . ( DONT GRIND IN MIXER ) 

In a kadai add oil, add mustard  seeds n splutter them .Add urid dhal n stir for few seconds . Add methi seeds, curry leaves, broken dry red chilly  n stir again for few seconds . Add peeled small onions n fry till soft n aroma oozes out . Add the slightly crushed garlic n fry till the raw smell goes . Add the cooked mashed brinjal mix , little water as per consistency ( the consistency should not be too thick or watery ), Turmeric powder n  salt  ..boil for few mts ...mxi well .  

Serve hot with Rice, rottis/Phulkas . 

Friday, September 21, 2018

Kasuri Methi chapathis , Terrace Grown Spring Onion Zunka Garnished with Terrace Grown Coriander leaves n curds . Kasuri Methi chapathis

Kasuri Methi chapathis , 
 Terrace Grown Spring Onion Zunka Garnished with  Terrace  Grown Coriander leaves n curds .
Kasuri Methi chapathis 

  • Wheat flour- 1 cup 
  • Kasuri Methi- 2 tsp (crushed ) 
  • water as needed to prepare a soft dough 
  • Salt per taste . 


Method 
In a bowl add wheat flour , crushed kasuri methi, salt n just enough water n knead well to form a soft dough .. keep aside for 1/2 an hour. 

Knead the dough again n divide the dough into equal lemon sized balls .

Sprinkle little flour on the dry surface kitchen platform or a wooden chapthi maker n place the dough ball over it n roll with a rolling pin very gently n not too hard  to a round 5 inch disc . 

Heat a tawa n place the rolled chapathi  over it. Cook on one side for half minute and flip on the second side. Cook for another half minute and smear some oil  on one side. Now flip this oiled side onto the tawa. Now you will see the rotti fluffing . Similarly add oil on the second side and fry both sides till rotti is completely cooked and brown spots appear on it.  Move each edge to middle of the tawa and cook so that all the edges are evenly cooked. 



 Spring Onion Zunka 

  • Spring Onion - 3 cup's ( chopped greens+ white )
  • Besan /Gram Flour  -1/2 cup
  • Oil - 2 tsp
  • Mustard seeds-1/2 tsp
  • Hing/Asafoetida -2 pinch
  • Green chilly -2 ( finely chopped )
  • Red Chilly Powder-1/2 tsp
  • Turmeric Powder-1/4 th tsp
  • Coriander leaves choppded - 2 tsp
  • Salt to taste ,


Method
Dry roast besan/Bengal gram flour till it gives a nice aroma n color changes on sim flame , stirring continiously .Keep aside .
.

Add oil in a kadai n splutter mustard seeds , add hing n chopped green chilly n fry for a while.Add the chopped white part of spring onion n cook till transparent  . Add the chopped spring onion greens n cook till soft , sprinkle water if needed . 

Add the red chilly powder,  turmeric powder n roasted besan little by little at a time n mix well. Sprinkle water only if you find the mixture too dry . stir in between .  The consistency has to be dry n the besan has to cooked properly ... Garnish with chopped coriander leaves n mix