Wednesday, December 6, 2017

Sijjayile Nendrabale Kele/Boiled Kerala Banana

Sijjayile Nendrabale Kele/Boiled Kerala Banana

  • Nendrabale Kele / Kerala Banana ..2
  • Salt ..2 pinch
  • Water as required 

Chop Kerala Banana into 3 Pieces . 

Add salt to the water n add the Chopped Banana n cook till soft . 

Gindla Idly n Mixed Vegetable Kolmbo /Sambar

Gindla Idly n Mixed Vegetable Kolmbo /Sambar 

  • Urid dhal-1 cup
  • Idly rice rawa- 2 cups 
  • Salt to taste 

Soak urid dhal for just 3 hours n then grind it to a fine paste in wet grinder .. remove the ground batter ,add the idly rawa n  mix with hands just for a minute n ferment overnight .

Next day morning add salt to the batter n mix 

Grease Gindala / idly above mould ... pour in the batter n steam for 10 to 20 mts till done . 

Note : wash the urid n use the soaked water for grinding .

 Mixed Vegetable /Kolmbo Sambar  .
  • Mixed vegetable's  - Drumstick pieces, Brinjal , beans, capsicum, semebadane ) any veg can be added of one's choice... 2 cup's 
  • Thur Dhal- 1/2 cup
  • Onion ..1 
  • Tomato-1
  •  Sambar Powder- 2 tsp
  • Tamarind - marble size
  • Hing /Asafoetida- a pinch
  • Salt to taste 
  • Oil-1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves-  1 sprig
  • Coriander leaves
Wash and chop vegetables to 2 inch big pieces . 

Soak Thur dhal for 10 mts n then pressure cook it n churn it well . 

Boil vegetables , chopped onion n chopped tomato . 

Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish . 

Serve Hot Gindla Idly with Hot Sambar 

Tuesday, December 5, 2017

Alwathi adding Alsande b ( Colocasia leaves cooked with Black eyed Cowpea in coconut Based Gravy )

 Alwathi adding Alsande b ( Colocasia leaves cooked with Black eyed Cowpea  in coconut Based Gravy )
  •   Colocasia leaves   -10 /12 
  • Alsande b/black eyed cowpea..1/2 cup 
  • Ambados (Sour Hog plum)-3
  • Ginger- 1 inch 
  • Green chillies- 2 
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
  Finely chop Colocasia leaves with stem (pathrade panna)

Crush hog plums.

Finely chop ginger n green chilles . 

Wash n pressure cook black eyed cowpea 

Cook chopped Colocasia leaves along with crushed hog plums  with little water n then add chopped ginger n green chilles .

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, December 4, 2017

Ukde seeth, Godu Ambade /Sweet Hog Plum Sukke , Kultha/Horse Gram Khadi n Loshne sukki chutney pitti / Garlic Chutney Powder

Ukde Seeth ,Godu Ambade Sukke  , Kultha Kadi n Garlic Chutney Powder 

Godu Ambade Sukke / Sweet Hog Plum Cooked in Cocont Based Dry Masala .
  • Godu Ambado ..8
  • Jaggery .. Lemon size (adjust according to sweetness )
  •  Salt to taste .

To Grind to a Semi Coarse Paste .
  • Grated coconut -  1 cup
  • Roasted Red Chilly - 4 to 6 
  • Roasted Urad dal -  2 tsp ( In a tsp of oil , roast Urid dhal till brown ) 
  • Oil - 1 tsp
  • Mustard Seeds  - 1/2 tsp
  • Curry Leaves ..1 sprig 
      Wash n roughly crush the sweet Ambado n cook in  little water  . Add salt ,jaggery n cook again till jaggery melts . 

       Grind Grated coconut, roasted dry red chilly n roasted urid dhal to a semi coarse paste . 

      In a kadai add oil n splutter mustard seeds n then add curry leaves , ground masala n cooked sweet hog plums n cook till the masala is dry .

       Kultha Kadi ( Horse gram Plain Rasam )
      • Kulithu/ Horse gram - 1 cup 
      • Water as much needed 
      • Green chilly-  3 slit 
      • Salt to taste 
      Seasoning for Saaru (Rasam) 
      • Oil-1 tsp 
      • Dry red chillies-  3 
      • Crushed Garlic flakes - 6 to 8 

      Method for Saaru ( Rasam ) 
      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 ( Kulithu  , n use this cooked horse gram to prepare the coconut based gravy or palya  ) 

      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 . 

      Garlic Chutney Powder 
      • Garlic bulbs - 3
      • Dry Red chillies- 10 long n 5 short  or according to the taste
      • Dry copra   - 1 
      • Tamarind- Marble sized 
      • Oil - 2 tsp
      • Salt to taste 

      Grate the dry copra  . 

      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 grated copra  on low flame till it gives a nice aroma ( 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  grated dry copra   along with salt n grind . 

      Remove , mix well n store in an air tight container . 

      Sunday, December 3, 2017

      Ukde Peja , Amate Midi Gojju / Sour Hog Plum Gojju,Tawa Roasted Brinjal .

      Ukde Peja , Amate Midi Gojju / Sour Hog Plum Gojju,Tawa Roasted Brinjal .

      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 

      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 ..

      Tawa Roasted Brinjal ..version 4  
      •  Purple Huge Brinjal ... sliced into roundels ...10 /12 
      •  Red chilly powder ...2 tsp
      •  Turmeric powder ..1/4 th tsp 
      • Hing/Asafoetida ... 2 pinch 
      • Rice flour ..1 tblsp
      •   Salt to taste
      •  Oil.. little to tawa roast 
       In a bowl add red chilly powder , turmeric powder, hing, n salt add little water n mix well ...add the brinjal slices n mix well ..keep aside for sometime .

      Heat a dosa tawa , drizzle the marinated brinjal slices over rice flour n place on tawa side by side n roast on both sides .  

      Sabudana khichdi n Strawberry Milk Shake ..Mahashivrathri Upvas

      Sabudana khichdi  n Strawberry Milk Shake ..Mahashivrathri Upvas  

      Sabudana khichdi 

      • Sabudana /Tapioca pearl  -1 cup 
      • Water-3/4 th cup 
      •   Peanuts-1/2 cup
      •  Potatoes-2 
      • Salt to taste 

      • Oil - 3 tsp 
      • Mustard seeds-1/2 tsp 
      • Urid Dhal -1/2 tsp 
      • Hing/Asafoetida-a pinch 
      • Curry leaves-1 sprig 
      • Green chilies chopped-2 or 3
      • Turmeric Powder ..1/4 th tsp  

      • Coriander leaves chopped- 2 tsp 
      • Lemon juice-1 tsp 


      Wash sabudana around 5  times n  then soak in water for four to 6  hours or till it  become soft & fluffy.

       Roast peanuts , peel the skin & then crush it using rolling pin semi coarsely . 

       Wash n peel potatoes .. chop them to tinny cubes.  

      In a kadai add oil , splutter mustard seeds ,then add urid dhal n roast for a while  add chopped green chilies , hing, curry leaves n fry for few seconds .  Add turmeric powder .. Add cubed potatoes, sprinkle little water n cook ,Add soaked sabudana , salt & stir well. cook on medium flame for 4- 5 minutes till  soft.

       Add coarsely ground  peanuts n mix well . Then do the garnishing .

      Serve hot . 

      Strawberry Milk Shake 
      • Milk - 2 cups 
      • Strawberries - 10 / 12 
      •  Sugar-3 tbsp
      • Ice cubes-4 ( Crushed )
      • Strawberry - 1 or  2 to garnish 

      Blend Milk, strawberries  ,sugar , crushed ice cubes ... 
      Serve chilled. Garnish with Sliced strawberry .  

      Ajwaini Mirchi Bhaji /Banana Chillies Besan Fries

      Ajwaini Mirchi Bhaji /Banana Chillies Besan Fries
      • Banana Chillies- 4 to 6 

      To make a semi solid batter
      • Besan /Gram flour- 1 tblsp heaped 
      • Ajwain /Carom seeds- 1/4 th tsp
      • Water as needed to prepare the batter
      • Salt to taste 
      • Oil as required to deep fry 

      • Lemon Juice ..2 tsp 
      • Chopped Onion ... 1 tblsp 

      Wash n pat dry the banana chillies. Slit it till the stalk n retain the whole chillies n remove the seeds .

      Prepare a batter using besan, ajwain,  salt n  very little water to a medium consistency .

      Heat oil in a deep kadai , dip the slit banana chillies  in the batter n deep fry till crisp . 

      Arrange the fried chilly on a plate , add in lime juice n chopped onion n serve hot .