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Thursday, February 20, 2020

Urid Rawa Phanna Doddaka /Urid Semolina seasoned Thalipeet in a kadai ,adding Grated Coconut

Urid Rawa Phanna Doddaka /Urid Semolina seasoned Thalipeet in a kadai ,adding Grated Coconut 


  • Urid Dhal ..1/2 cup
  •  Semolina /Rawa ...1 cup heaped . 
  • Salt to taste . 

To Crush to semi coarse . 


  • Grated coconut ..1 tblsp heaped 
  • Green chilly .. 3 to 4 
  • Ginger ..1 inch piece 
  • Hing/Asafoeitda ..Green pea size  
Seasoning 
  • Oil -2 tsp
  • Mustard -1 tsp    

Method 

Soak urid dhal for 3 to 4 hours n grind to a fine batter ..Add salt n ferment overnight .

 Next day to the fermented batter add semolina n mix well without any lumps . 


Crush grated coconut, green chilly , ginger n hing ,
 coarsely in a Mortar Pestle .  Add this to the above batter  n set aside for few mts .. Add water for consistency but the batter should be thick like idly batter ... 

 Heat a deep bottomed  kadai , add a tsp of oil , put in mustard seeds n when it splutters add a ladle full batter n cover the kadai n let it roast on sim flame .. drizzle little oil on the side n flip and roast well on the other side too

Do so for rest of the batter .

Wednesday, February 19, 2020

Sijjayile Nendrabale Kele/Boiled Kerala Banana Topped with Ghee

Sijjayile Nendrabale Kele/Boiled Kerala Banana Topped with Ghee 


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

Method 
Chop Kerala Banana into 3 Pieces . 

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


Relish with Ghee on Top . 

Tuesday, February 18, 2020

Ghare Polo /Raw Jackfruit Dosa with Molaga Pudi /Powder


Ghare Polo /Raw Jackfruit Dosa with Molaga Pudi /Powder

  • Dosa Rice - 1 cup
  • Raw Jackfruit segments . roughly chopped - 1-1/2 cups
  • Grated coconut -1 tblsp
  • Salt to taste
  • Ghee as required to roast the dosa


Method
Wash n soak dosa rice overnight ..

Next day morning grind the dosa rice, roughly chopped raw jackfruit n grated coconut to a fine paste . Add salt n make it like dosa consistency, mix well

Heat a dosa tawa , add in little ghee n spread a ladle full of the batter , cover n cook adding little ghee at the edges n center , cook on both sides

Molaga Pudi /Powder

  • Sambar Powder - 2 tsp
  • Salt to taste
  • Melted ghee - 1 tsp


Method
In a small plate add sambar powder, salt n mix well .. Just before serving add melted ghee on top .  
Note : no need for fermenting 

Thursday, February 13, 2020

Kooka Elechakeri /Chinese Potato cooked in coconut based Cumin Masala

Kooka  Elechakeri /Chinese Potato cooked in coconut based Cumin Masala 
  • Kooka /Chinese Potato -1/4 th kg 
  • Salt to taste

To grind to a semi coarse paste
  • Grated Coconut -1/2 cup
  • Roasted dry Red chillies -3 
  • Turmeric powder- ½ tsp.
  • Cumin seeds- 1/2 tsp

Seasoning
  • Oil - 2 tsp
  • Mustard seeds-1/2 tsp .
  • Cumin seeds- ½ tsp
  • Curry leaves - 1 sprig

Garnish
  • Roasted grated coconut- 2 tbsp

Method
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 . 
Retain the whole kooka if small or if huge then cut into 2 pieces , Pressure cook it for 1 or 2 whistle adding a little salt .
Grind the grated coconut , roasted red chilies,cumin seeds. turmeric powder n salt to a semi coarse paste.
Add this ground paste to the cooked kooka, along with little water and cook it turns semi dry . Then do the seasoning n garnish . 
No tamarind is added to this dish.

Tuesday, February 11, 2020

Ghee Roasted Masala Dosa with Kempu /Red Chutney , Potato Onion Palya , Butter n Coconut Chutney ,Version 4

Ghee Roasted Masala Dosa with Kempu /Red Chutney , Potato Onion Palya , Butter n Coconut Chutney ,Version 4 


Dosa 
  • Dosa Rice - 1 cup
  • Urid dhal -1 fist
  • Thur Dhal-1 fist
  • Methi seeds -1 tsp
  • Salt to taste 
  • Ghee as needed to roast the dosa 


Method 
Wash n soak dosa rice , Urid dhal, thur dhal n methi seeds for about 4 to 5 hours n then grind to a fine batter , add salt n ferment overnight 

Kempu Chutney / Red Chutney 
  • Byadagi Chilly /Dry Red Long Chilly -6 to 8 
  • Peeled Garlic Flakes -8 
  • Roasted Gram /Puttani - 2 tbsp 
  • Tamarind -Small piece 
  • Salt to taste 


Method 
Soak byadgi chilly in little water for about 1/2 an hour
Grind the soaked byadagi chilly , peeled garlic flakes , roasted gram , tamarind n salt to a fine paste adding very little water .

Potato Onion Palya 
  • 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- 3 tsp 
  • 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 . 

Coconut Chutney 
  • Grated coconut-1 cup
  • Green chillies -2 or 3 according to the taste  
  • Tamarind-tamarind seed size 
  • salt to taste 

seasoning 

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

Method
Grind grated coconut , green chillies n salt to a paste .Remove it n dilute it with little water  n season it !   


Method for crispy Dosa 
Heat a dosa tawa , smear ghee  n spread the dosa in circular motion , add little ghee to the edges of dosa n roast well only on one side . Apply kempu chutney all over the dais , Place a big spoon of potato onion palya in the middle, topped with butter  n serve .

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




Ukde seeth, Janavro n Kadgi Koddel,Batate Upkari ( Potato Stir fry ) Curds n Appi Midi Pickle

Ukde seeth, Janavro n Kadgi Koddel,Batate Upkari ( Potato Stir fry ) Curds n Appi Midi Pickle 



Janavro n Kadgi Koddel 

  • Janavro  ..1/2  cup 
  • Raw Jack fruit pieces - 1 cup 

To grind to a fine paste
  • Grated Coconut ..2 cup's 
  • Roasted dry red chilly ... 8 to 10
  • Tamarind - Tamarind seed size 
  • Salt to taste

Sesoning
  • Coconut oil -2 tsp 
  • Garlic Flakes -10 /12 slightly crushed 

  • Method


    Soak Janavro  overnight

    Wash the jack fruit pieces .

    Pressure cook Janavro till cooked n not mushy   .

    Pressure cook raw jackfruit pieces for 1 whistle adding little salt .



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

Add the  cooked Janavro n Raw Jackruit in a vessel along with ground paste , water for consistency n boil well ..Then give the seasoning.  keep covered for  few minutes before  serving 

Batate Upkari ( Potato Stir fry )


  • Potatoes-4 medium
  • Dry red chillies- 3to 4 , broken 
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Hing/Asafoetida water-1/2 tsp 
  • Grated coconut- 1tbsp
  • Salt to taste 

Method
Wash potatoes well n remove the skin .
Chop  them into cubes  

In a kadai add oil n splutter mustard , add torn dry red chillies, add potato cubed  pieces along with very little water n salt .Cover n cook well till done .Add grated coconut n add in hing water .Mix well .

Sunday, February 9, 2020

Kadgi Chakko ( Raw Jack fruit in coconut based dry masala ) n Gharayi ( Jackfruit Payasam )

Kadgi Chakko  ( Raw Jack fruit in coconut based dry masala ) n Gharayi ( Jackfruit Payasam )

Kadgi Chakko
  • Raw jack fruit - 1/2 kg ( Remove the tough skin n cut it into 2 inch pieces )
To grind
  • Grated coconut- 2 cups
  • Roasted dry red chillies- 6 to 8 or according to the taste 
  • Urid dhal- 2tsp
  • Tamarind - Tamarind seed size 
  • Salt to taste

Seasoning 

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

Method 
Pressure cook the raw jack fruit pieces for 1 whistle ... cool n smash them roughly with hands ( dont discard the water )

In little oil , fry urid dhal till brown ... keep aside n let it cool .

Grind little grated coconut along with roasted dry red chillies n  tamarind to a fine paste n later add the rest grated coconut , roasted urid dhal n grind just for a minute to a coarse paste ( dont add too much water while grinding ..just a sprinkle )

In a kadai add oil, sputter mustard seeds n add curry leaves , ground masala , the retained water along with salt n roughly mashed raw jack fruit n boil well till the water evaporates . 



Gharayi ( Jackfruit Payasam )
  • Jackfruit segments - 3 cup's , roughly chopped 
  • Grated jaggery-1 cup , increase or decrease as per sweetness one prefers 
  • Fine semolina/Rawa -1/4 th cup 
  • Grated coconut-2 Cup's
  • Cardamom Powder -1/4 th tsp 
Method
Grind grated coconut n take thick milk n thin milk .. keep aside .

Cook chopped Jackfruit  in little water till done.. 
Boil  thin coconut milk with semolina till its cooked well , then add grated jaggery  n melt it . Add the cooked jack fruit pieces n add thick coconut milk n give a quick boil . switch off and add cardamom powder.