Saturday, January 19, 2019

Char Charichi Bajili Idlies ( Crispy Roasted idlies ) Drizzled with Garlic Chutney Powder

Char Charichi Bajili Idlies ( Crispy Roasted idlies )  Drizzled with Garlic Chutney Powder 

  • Left over idlies-  6 
  • Coconut oi- 1 tblsp 
  • Garlic Chutney Powder - as required . 

Heat a dosa tawa , add oil , place the left over idlies over it , cover n allow it to roast on both sides on sim flame . 

Garlic Chutney Powder 
  • Garlic bulbs - 3
  • Dry Red chillies- 20  ( I have used byadagi chillies ) or according to the taste
  • Coconut   - 1 
  • Tamarind- Marble sized 
  • Oil - 2 tsp
  • Salt to taste 

Grate fresh coconut  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the freshly  grated coconut on low flame till it gives a nice aroma n turns reddish brown ( Dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted fresh grated coconut  along with salt n grind . Remove , mix well n store in an air tight container ,

Assemble : In a Plate , place the roasted idlies n generously drizzle garlic chutney  

Ukde Seeth , Terrace Grown Double Beans Hinga Udka Humana , Bangbale Kele Upkari, Muga Saarupkari, Raw Banana Tawa Rawa Roast ,Appi midi Nonche n Curds

Ukde Seeth , Terrace Grown Double Beans  Hinga Udka Humana ,  Bangbale Kele Upkari, Muga Saarupkari, Raw  Banana  Tawa Rawa Roast ,Appi midi  Nonche  n Curds 

Terrace Grown Double Beans  Hinga Udka Humana / Cooked in Hing based Gravy 
  • Double Beans -2 cup's
  • Salt to taste

To Grind to a fine paste 
  • Grated Coconut- 2 cup's
  • Roasted dry red chilles-4 to 6 
  • Tamarind -Tamarind seed size
  • Asafoetida -1/2 tsp ( Add in 2 tsp water n mix well ) 
  • Coconut oil -2 tsp

Wash n pressure cook fresh double beans for just one whistle till soft but not mushy .

Grind grated coconut,roasted dry red  chillies n tamarind to a fine paste .Add enough water to the ground masala n make it to a pouring consistency .add salt and cooked double beans , boil it  .. Switch off n add hing water  n coconut oil .

 ..Keep covered for sometime before serving . 

Bangbale Kele Upkari/Raw Banana Stir Fry 

  • Bangbale Kele /Raw Banana - 1 
  • Salt to taste
  •  Water ..little 

  • Oil ..1 tsp 
  • Mustard seeds ..1/2 tsp 
  • Red Chillies – 2 

Wash n peel the skin of the Raw Banana and chop them into pieces of ½ inch cubes . Add these in water n wash .. 

In a kadai add oil, splutter mustard seeds,add torn dry red chilly n fry for a while, add the raw banana cubes , n saute for a while , add salt n little water n cook till done . Stir in between . 

    Muga Saarupkari ( whole Green Gram Rasam ) 
    • Whole Green Gram ... 1/2 cup 
    • Water ..3 cups 
    • Green chilly .. slit 2
    • Salt to taste 

    • Oil ..1 tsp 
    • Crushed Garlic...6 to 8  
    • Dry red chilly ..1 broken 

    Wash the whole  green gram  n pressure cook it ... mash it lightly .. 

    Boil the cooked Whole green gram with slit green chilly adding salt n then season .

    Raw  Banana  Tawa Rawa Roast 

    • Raw Banana- 2 
    • Red chilly powder- 2 tsp
    • Hing /asafoetida- 1/4 th tsp 
    • Rice flour - 1 tblsp 
    • Salt to taste 
    • Semolina /Rawa - 1 tblsp 
    • Oil as required to shallow fry 

    Wash  remove the skin of raw banana roughly n Slice them   lengthwise .
    In a bowl add the sliced  raw banana , red chilly powder, turmeric powder, rice flour , hing n salt .. mix well .

    Run the marinated slices over rawa .

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

    Ukde Peja with Ghee , Limbiya Kanchi n Kukka Upkari

    Ukde Peja with Ghee , Limbiya Kanchi n Kukka Upkari 

    Limbiya Kanchi /Brined Lemon pickle adding Terrace Grown Bush Pepper Bunches . 
    • Lime - 5, Huge ones 
    • Green Chillies - 8 to 10
    • Fresh Tender Green Pepper Bunch- 4 to 6  
    • Ginger - 1 , 4 inch piece 
    • Rock Salt - 5-6 tblsp  , can add more as required . 
    •  A  clean glass jar or any non-reactive container-1 

    Sun dry lemon , green chilly , Tender Green pepper bunches n  Ginger for an hour or two . 

    Chop the lime into 8 pieces .

    Slit green chilly 

    Peel the skin of ginger n finely chop into bits . 

    In a clean dry glass jar or Bharnee add chopped lemon, slit green chilly, finely chopped ginger , tender fresh green pepper bunches n rock salt . Close the lid of the glass jar n place so for nearly two weeks ..Once in two days shake the jar or gently mix it with clean moisture free spoon at night . 

    Kanchi tastes good after its completely brined n takes around 2  to 3 months for wholesome taste . 

    It has a shelf life nearly for an year , when done with care . 

    Kukka Upkari ( Chinese Potato stir fry )
    • Kukka/ Chinese Potato.. 1/2 kg
    • Dry red chillies- 6 or according to the spice 
    • Oil-3 tsp
    • Mustard seeds-1 tsp
    • Grated coconut- 1/2  cup ( finely grated ) 
    • Water as needed to cook 
    • Salt to taste 
    Wash the Chinese potatoes well , n remove the mud on it ... Put it in a shack cloth n beat it well . This helps in easy removal of the skin . Put them in water n scrap the extra skin with a knife or backside of the spoon . 

    Chop them into longish  pieces.

    In a kadai add oil n splutter mustard seeds , add torn dry red chillies, add chopped chinese potato pieces along with little water n salt .Cover n cook well till done .Add grated coconut , stir well .  

    Deepavali Spread -White Rice , Kuvale Pulikoddel, Jeev Kadgi n Gointa Rawa Podi , Dalithoy, Bhenda Upkari , Batate Gojju adding curds , Batate Batani vaagu , Shevai n Vermicilli Kheer

    Deepavali Spread -White Rice , Kuvale Pulikoddel, Jeev Kadgi n Gointa Rawa Podi , Dalithoy, Bhenda Upkari , Batate Gojju adding curds , Batate Batani  vaagu  , Shevai n Vermicilli Kheer 

    Puli Koddel ! ( Sweet, Sour, and Spicy Coconut gravy of Ash Gourd ) 

    • Ash gourd-1/2 kg
    • Grated coconut- 3 tbsp
    • Red chillies-6 to 8 
    • Coriander seeds-3 tsp
    • Fenugreek seeds-2 pinch 
    • Mustard seeds-1/4 th tsp 
    • Cumin seeds-1/4 th tsp
    •  Black gram dhal /Urad dhal,-2 tsp
    •  Bengal gram dal /Channa dal,-2 tsp
    • Turmeric powder-1/4 tsp
    • Raw Rice- 1 tsp
    • Jaggery- Lemon size 
    • Thick Tamarind pulp-2 tsp 
    •  Til (Sesame seeds)-1tbsp
    • Salt- to taste
    • Oil-2 tsp
    • Mustard seeds-1/2 tsp
    • Curry leaves -1 sprig .

    Wash, peel and cut the ash gourd into medium pieces and boil it with salt ,jaggery and tamarind pulp . Dont over cook it . 

    In a kadai, dry fry ( DONT ADD OIL ) red dry chillies, grated  coconut , coriander seeds, urad dhal, channa dhal, mustard seeds, fenugreek seeds, raw rice, cumin seeds, thil  separately till they are golden in color .Cool it 

    Grind together all the dry roasted ingredients along with turmeric powder to a coarse powder  .

    Add the ground power to the cooked ash gourd , add little water n then boil well !  

    Finally give the seasoning  

    Jeev Kadgi/Bread Fruit  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 
    • Oil for deep frying 
    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 oil in a kadai , drop the marinated bread fruit pieces n fry   on both sides till crisp.

    Gointa  Rawa Podi /  Pointed Gourd  deep fried 

    • Gointa/Pointed Gourd -  8
    • Red chilly powder- 1 tblsp
    • Turmeric powder- 1/2 tsp
    • Hing /Asafoetida- 2 pinch 
    • Semolina /Rawa - 1 tblsp 
    • Salt to taste 
    • Oil for deep frying 

    wash n scrap the skin of pointed gourd n slice them . 
    In a bowl add the  red chilly powder, turmeric powder , hing ,salt n sliced pointed gourd .. mix well . keep aside for 5 minutes .

    Run the marinated  pieces over rawa .

    Heat oil in a kadai , drop the marinated pointed gourd  slices  n fry  on both sides till crisp.


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


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

    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 

    Bhenda Upkari ( Ladies finger stir fry )
    • Tender Ladies Finger- 1/4 th kg
    • Oil-2 tsp 
    • Mustard seeds -1/2 tsp 
    • Dry Red chilles- 2 to 3 , broken 
    • Salt to taste .

    Wash the ladies finger n pat it dry . Remove the top n end part n  Cut into roundels n keep aside.

    In a kadai add oil , splutter mustard seeds   , then add torn dry red chilles n fry for a second . Add the ladies finger roundels along with salt n then fry for about 5 minutes . Sprinkle little water . Cover it n cook till soft n done .  

    Potato Gojju 

    • Potatoes Medium- 4 
    • Green chillies - 3 or according to the spice
    • Hing/Asafoetida - 2 huge pinch ( i use the solid ones ) so soak it in little water . 
    • Curds- 1/2 cup
    • Salt to taste 


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


    • Chopped coriander leaves 

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

    To the mashed potatoes add chopped green chillies , hing water , salt n mash well again with hands . 

    Add curds n then do the seasoning n garnish ... mix well . 

    Instant semi dry Batate Batani  vaagu /Potato Green Peas cooked in spicy semi gravy . 
    • Potatoes -2 
    • Fresh green peas .. 1 cup 
    • Tomatoes-2 huge   
    • Red chilly powder- 2 tsp heaped 
    • Hing - 1/4 th tsp ( generous pinch ) n i use solid hing . 
    • Mustard -1 tsp
    • Grated coconut- 2 tsp ( optional ) 
    • oil- 3 tsp 
    • salt to taste

    Wash n pressure cook potatoes . cool , peel the skin n cut it into cubes . 

    Pressure cook green peas just for 1 whistle . 

    In a kadai add oil,splutter  mustard seeds , add  hing, tomatoes n fry till the raw smell goes n its mushy  add in red chilly powder , salt n cooked chopped potatoes n green peas ,  grated coconut ,water for semi consistency n mix well ,giving a boil .  

    Shevai/ Rice Noodles 
    • Rice-2 cups
    • Grated fresh coconut-1 cup
    • Coconut oil -for greasing
    • Salt to taste .

    Soak the rice in water for around 3-4 hrs.

    Grind it to a smooth paste with grated coconut and salt, adding required amount of water. 

    In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .

    Make balls of the dough and steam it for 15 to 20 minutes.

    Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging sevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .

    Spread a clean wet cloth ,n place the shevai's on it ...  

    Semiya Kheer /Vermecilli Kheer
    • Milk - 5 cups
    • Vermicelli - 75 grams
    • Sugar - ½ cup or according  to the sweetness 
    • Cashew nuts - 8 - 10
    • Powdered Cardamom  - 1/2 tsp 
    • Raisins -10 
    • Ghee - 2 tsp for frying vermecilli n 2 tsp for frying the nuts . 

    • Method  
    Heat 2 tsp of ghee in a pan and roast Vermicelli/semiya on low flame till golden brown.

    Remove the Vermicelli from the pan and keep aside.

    In the same pan, again heat some more ghee and fry cashew nuts and raisins separately and keep it aside.

    Boil milk in a heavy bottomed pan.

    Then add the roasted vermicelli to the milk and cook till it becomes soft.

    Keep stirring continuously it to prevent it from burning.

    Then add sugar and mix till it completely dissolves.

    Now add cardamom powder to the mixture and garnish it with cashew nuts and raisins..

    Sweet n Spicy Semolina Appo

    • Sweet n Spicy Semolina Appo 

    • Rawa /Wheat Semolina -1 cup
    • Wheat flour -1/4 th cup
    • Grated coconut-1/2 cup
    • Green chillies -3 or according to the taste
    • Ginger -1/2 inch
    • Jaggery -2 Marble sized  
    • Salt to taste 
    • Ghee as required to roast Appo 

    Coarsely grind grated coconut, ginger, green chillies n jaggery  or Pound them roughly 

    Take a bowl add semolina, wheat flour , salt , n ground paste ..add water to make a thick batter but of pouring consistency .. 
    Heat appa pan  ..apply ghee ..pour in batter n roast both sides .

    Serve hot with butter/ ghee 

    Friday, January 18, 2019

    Kuvale n Dudde Val Val (yogirathna) /Ash Gourd n Pumpkin Curry cooked in Coconut Milk

    Kuvale n Dudde Val Val (yogirathna) /Ash Gourd n Pumpkin Curry cooked  in Coconut Milk
    •   Kuvale /Ash Gourd -1/2 kg 
    • Dudde /Pumpkin -1/2 kg 
    • Grated coconut-21/2 cups
    • Slit green chillies -5 to 6 
    • Cashew nuts- 10 to 12  
    • Salt to taste  


    • Coconut Oil - 2 tsp 
    • Mustard seeds-1/2 tsp
    • Cumin seeds-1 tsp
    • Curry leaves-1 sprig
    Extract coconut milk from grated coconut . 

    Chop the ash gourd n pumpkin ( retain the skin of pumpkin )  into medium size pieces n Pressure cook them  along with cashew nuts n slit green chilly , for just one whistle adding very little water .  Transfer the cooked  stuffs to a vessel , add   coconut milk n bring it to a quick boil , add salt n stir well . 

    Give the seasoning .