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Friday, June 28, 2013

Stuffed Small Spicy Variety Capsicum with Ground Masala = Belgaum style


Stuffed Small Spicy Variety  Capsicum with Ground Masala . Belgaum style
  • Spicy small variety  capsicum -8 /10  
  • Sesame seeds-1 tsp 
  • Oil -2 tsp 
  • Onion - 1 , chopped 
  • Garlic flakes-6 
  • Grated Coconut- 1 tblsp 
  • Cumin seeds-1 tsp 
  • Hing -A pinch 
  • Chilly Powder-1tsp
  • Oil- 2 tblsp  
  • Salt to taste 

Method 
Dry fry sesame seeds n keep aside .. 

in a kadai 2 tsp of oil n add chopped onion , roast till reddish brown  ( keep aside ) .

Grind  grated coconut , garlic flakes, roasted sesame seeds, roasted onion, hing, chilly powder ,cumin seeds n salt to a fine paste ... 

Slit capsicum from below but  retain the whole capsicum , remove the seeds n stuff the masala inside it ..

in a kadai add oil n place all the stuffed capsicum  n sprinkle the left over masala over it n cook it done . 

Note - stir in between slowly ,so that the capsicum doesnt get burnt !

Moong Dhal Payasam ! Kannada brahmin style !

Moong Dhal Payasam ! Kannada brahmin style ! 
  •  Moongdal- 1 cup 
  • Grated Dry Coconut -2 tsp 
  •  Poppy Seeds- 1 tsp 
  •  Jaggery -1/4th cup 
  • Water- 3 cups 
  • Cashews -2 tsp 
  • Almonds- 2 tsp 
  • Raisins 2 tsp Ghee 2 tsp 
  • Cardamom Powder 1/4 tsp 

Method 
Heat ghee in a pan. Fry cashews, almonds and raisins - Now add dhal, fry for few minutes until dhal turns light golden brown in color - Add coconut and poppy seeds fry for 2 min - Now add water n jaggery  and allow it to boil until dhal is cooked well . Add cardamom powder n mix well. - Now turn off the flame and moong dhal payasam is ready to serve !

Tuesday, June 25, 2013

Sambarbali /oregano leaves Thambuli

Sambarbali /oregano leaves Thambuli
  • Sambarbali leaves -12 to 14 
  • Grated coconut-1/4 th cup
  • Pepper corns -8 to 10
  • Cumin seeds-1/4 th tsp
  • Curds-1/4 th cup 
  • Oil /ghee -1 tsp 
  • salt to taste 

Seasoning 
  • Oil-2 tp
  • Mustard seeds-1/4 th tsp 
  • Dry red chilly -1 

Method 
In a kadai add oil n saute smabarbali leaves, grated coconut, pepper corns, cumin seeds ... cool n grind it to a fine paste.. take the ground paste in a bowl add salt n curds n dilute it ! .. then give the seasoning !





Monday, June 24, 2013

Instant Rawa onion uttappa with hurikadale chutney pudi n dry garlic chutney pudi

Instant Rawa onion uttappa with hurikadale CHUTNEY PUDI  n dry garlic chutney pudi! 
  • Rawa /Semolina-2 cup
  • Rice flour-3 tblsp
  • Curds-4 tbsp
  • chopped curry leaves-2 tsp 
  • Red chilly powder-1 tsp 
  • Chopped onion- 1/2 cup
  • chopped coriander leaves-3 tsp
  • chopped green chillies -1 
  • water-as required 
  • salt to taste 

Method 
in a bowl add rawa, rice flour, curds, curry leaves, red chilly power, onion,green chillies,coriander leaves, salt n water .. mix well n keep aside for 10 mts ( the batter shouldnt be too thick nor watery ) medium consistency !

Heat a dosa tawa, smear oil n pour a ladle full batter ..keep covered with a lid n roast on both sides !

Serve hot with chutney !


Sunday, June 23, 2013

Crispy Onion Pakodas/Onion Baje !

Crispy Onion Pakodas/Onion Baje  !
  • Onion -3 medium
  • Coriander seeds-2 tsp 
  • Dry red chillies- 3 to 4 or according to the taste ( i use byadagi chillies )
  • Besan /Gram flour- 5 tsp 
  • Rice flour-3tsp
  • Salt to taste 
  • Oil for deep frying 
Method 
Chop onions lengthwise ... crush coriander seeds n dry red chillies. 

In a bowl add the chopped onions , crushed coriander seeds n red chillies , salt, besan , rice flour n mix well .


Heat oil in a kadai n drop in the above mix , little by little about 4 to 5 at a time .. n cook till crisp !

Pakoda Koorma !

Pakoda Koorma !

For Pakoda
  • Besan flour -3 tsp
  • Rice flour-2 tsp
  • finely chopped carrots -1/4 th cup
  • Chopped onion-3 tsp
  • chilly powder-1 tsp
  • chopped coriander leaves-2 tsp
  • a pinch of baking soda
  • water-as required
  • salt to taste

Method
in a bowl add all the above ,add water ,mix well .. form it into a dough ...make round balls n fry them in hot oil till crisp ! keep aside

For koorma
  • Grated coconut-2 tsp
  • cashewnuts-10
  • green chillies-2
  • Aniseed -1/2 tsp
  •  onion -1
  • ginger garlic paste -1 tsp
  • tomatoes -1
  • turmeric powder-1/4 th tsp
  • cumin powder-1/2 tp
  • salt to taste

Garnishing
coriander leaves 

Method
Grind grated coconut, cashewnuts,green chillies , aniseed to a fine paste ! 

In a kadai add oil, chopped onion n fry till pink ,add ginger garlic paste n fry for a minute ..add tomatoes n cook till the raw smell goes .add turmeric n cumin powder ,add ground masala ,fry for a minute ,add water,salt n cook ! add the pakodas n mix well ..garnish with coriander leaves !







Thaikele Ambado !


                                                       Thaikele Ambado


  • Thaikelo - 2 cups ( roughly chopped  )
  • Raw Rice-1 Cup
  • Thur Dhal-1/2 Cup 
  • Dry red chillies -6 to 8 or according to the taste   (dont roast them ) 
  • Grated Coconut - 2 tsp 
  • Tamarind -Tamarind seed size 
  • Salt to taste 



Method

Soak Raw rice n dhal for 2 or 3 hours 
Grind red chillies , grated coconut n tamarind to a fine paste n then add the soaked rice n dhal n grind to a coarse paste with very little water . Remove it  ,add salt .. the batter has to be thick .. add in the chopped thaikelo n mix ..

Heat  oil , now take handful of batter n shape it to round balls n flatten a little .. n drop it in hot oil one by one .. around 4 to 6  balls at a time n deep fry in oil till golden brown !

The super soft idlies with sambar !

The super soft idlies with sambar ! 
  • Whole Urid without skin -1 cup 
  • Idly rice-3 cups 
  • Thin Beaten rice /Phovu - 1 fist 
  • Salt to taste 

Method 
Soak Urid dhal n idly rice  ( both together ) for 4 hours n just before grinding add beaten rice ( soak it for 10 mts ) n grind all the 3 to a very fine paste ! remove the batter add salt n ferment overnight !

Grease the idly mould n steam for 20 mts n serve hot with sambar /chutney

Saturday, June 22, 2013

Marwadi Zagda ( Chilly garlic chutney )

Marwadi Zagda ( Chilly garlic chutney )

  • Garlic pod-1  
  • Green chilly -3 to 4  
  •  Coriander leaves-2 tsp  
  • Mint leaves (optional) -1 tsp 
  •   Cumin seeds -1/4 th tsp  
  • Turmeric powder-1/4 th tsp 
  •  Red chilly powder-1/4 th tsp  
  • salt to taste 
Seasoning  Oil -2 tsp
 Cumin seeds -1/4 th tsp
  Hing /Asafoetida -a pinch 
 lime juice-1/2 tsp 

Method  Pound garlic flakes, green chillies, cumin seeds , coriander leaves , mint leaves, turmeric powder , red chilly powder n salt !

In a kadai add oil , cumin seeds , hing n add the pound mixture n fry till d raw smell goes ! switch off n mix in lime juice !

Dhal Bhatti with Jagda (Garlic chilly chutney) -A complete healthy Rajasthani meal !




Dhal Bhatti with Jagda (Garlic chilly chutney) -A complete healthy Rajasthani meal !

Ingredients for Bhatti

Whole wheat Flour -2 cups
Semolina/rawa-1/2 cup
Ghee-4 tsp
 Oil-2 tsp
Ajwain/carom seeds -2 tsp
Salt to taste
water as needed

Method
in a bowl add wheat flour, rawa, salt , ajwain, ,ghee ,oil n water n make a stiff dough , n keep covered for 10 mts ..
Divide the dough into equal sized portions and form them into smooth balls. Press very lightly to flatten the balls just a little n roast them .. i have used bhati cooker !

Dhal
1 Cup-split green moong dhal
1 fist-chana dhal  
Salt to taste

For seasoning
Oil -3 tsp
Mustard seeds - 1/2 tsp
Cumin seeds -1/4 th tsp
Hing /asafoetida -2 pinch
Red chilly powder -1 tsp
Turmeric powder-1/2 tsp
Crushed garlic -1/2 tp
crushed green chillies -1/2 tsp
Onion -1
Tomato-1

Garnishing
coriander leaves chopped -1 tsp

Method
Soak both the dhal for about 20 mts ! n then pressure cook it ! 

In a kadai add oil, mustard seeds ,once it stops sputtering add cumin seeds , hing, crushed garlic n green chillies, fry 4 a while n then add onionsn fry till pink ,add tomatoes n fry till d raw smell goes ! add red chilly powder n turmeric powder n add the cooked dhals ,salt ... add water for perfect consistency n give a quick boil ! 
Garnish with coriander leaves ! 

Jagda ( Garlic chilly chutney ) 
Garlic pod-1 
Green chilly -3 to 4 
Coriander leaves-2 tsp
Mint leaves (optional) -1 tsp 
Cumin seeds -1/4 th tsp
Turmeric powder-1/4 th tp
Red chilly powder-1/4 th tsp
salt to taste 

Seasoning 
Oil -2 tsp
Cumin seeds -1/4 th tsp 
Hing /Asafoetida -a pinch 
lime juice-1/2 tsp 

Method 
Pound garlic flakes, green chillies, cumin seeds , coriander leaves , mint leaves, turmeric powder , red chilly powder n salt !

In a kadai add oil , cumin seeds , hing n add the pound mixture n fry till d raw smell goes ! switch off n mix in lime juice !











Friday, June 21, 2013

Palak Dosa topped with crunchy capcicum !

Palak Dosa topped with crunchy capcicum !

  • Raw rice-1/2 cup
  • Sprouted green gram - 1 cup
  • Roughly chopped palak -1 cup
  • Mustard seeds-1/4 th tsp ( roasted in little oil )
  • green chillies -2 or according to the taste
  • Grated coconut-4 tsp
  • Chopped capsicum-1/2 cup
  • salt to taste

Method
Soak rice overnight , sprout green gram ...

Grind rice , sprouted green gram, palak , roasted mustard , green chillies ,grated coconut to a fine paste ..remove the batter add salt .. ( no need to ferment the batter )

Heat a dosa pan ,smear oil ,pour a ladle full batter , sprinkle some chopped capsicum n roast the dosa on both sides !

Serve hot with chutney !

Saturday, June 15, 2013

Kairi Panha or Aam Panha

Kairi Panha or Aam Panha
  • Raw Mango - 2 
  • grated Jaggery or Sugar - 5 tsp
  • Cardamom Powder - 1/2 tsp
  • Salt - a pinch

Method
Wash the mangoes n pressure cook the mangoes for 1 whistle .. cool n peel the skin and discard the seed .Take the pulp n blend the pulp well with the jaggery in the blender .Add cardamom powder .The thick pulp is ready. You can prepare the thick pulp and keep it in the fridge. When you want to serve, add about ¼ glass pulp into a glass, top with cold water n pinch of salt .mix well ! serve chilled .

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



Gud Gud Alambe ambat ( Thunder Mushrooms in coconut based gravy )
Every season comes with its own beauty !!! n Nature has gifted us with abundance miracles :) one such a miracle is Gud Gud Alambe:) Gud Gud in konkani means Thunder and Alambe means Mushrooms hence its Thunder Mushrooms ;) n this grows in hills in the coastal region of Mangalore ,preferably in a village called Moodbidri or Karkala on the initial onset of monsoon ,when the first few thunder strikes .. n hence its only available for a very short time ! n is expensive ! ts quite a tedious task to clean n then remove the tough skin to get the inside soft edible stuff ! But being a Mangalorean have always loved this seasonal Mushrooms


  • 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 ...

Wheat flour Halwa

Wheat flour Halwa
  • Wheat flour -1 cup
  • Water -2 cups
  • Grated Jaggery -3/4 th cup or according to the sweetness
  • Ghee - 5 tsp
  • Cardamom powder- 1/2 tsp
  • Chopped almonds - 1 tsp


Method

In a kadai melt ghee n roast wheat flour till it gives an aroma .. remove it ... 

In d same kadai Boil water , add in Grated jaggery and d roasted wheat flour n keep stirring till a solid lump is formed .. add in ghee for better flavour ... switch of d flame n add cardamom powder n mix well.

Remove it n garnish with chopped almonds ! 

Note : i learnt this recipe 4m my North Indian collegue n the original recipe demanded sugar ! but i went in with Jaggery n i bet d taste was intact :) 

Alva Mande ( Taro Roots ) Tawa masala fries !

Alva Mande ( Taro Roots ) Tawa masala fries !

Large Taro Roots - 4 to 5
Chilly powder- 1/2 tsp
Coriander powder-12 tsp
Turmeric powder-1/4 th tsp  
Rice flour-1tsp
Finley chopped green chillies- 1 or 2 according to the taste
Finely chopped Coriander leaves-1 tsp
Ginger garlic paste-1tsp
Salt to taste

Method
wash n pressure cook taro roots for 1 whistle .. cool n remove the skin n slice it lenghtwise .

In a  bowl add chilly powder, coriander powder, ,turmeric power, rice flour, ginger garlic paste , green chillies , coriander leaves n salt , mix well .. now add in d cooked sliced taro roots n coat them well ..keep aside for sometime ... sprinkle little water if needed ...

Heat a non stick tawa ..drizzle little oil all over n shallow fry on Sim flame ... keep tossing in between to avoid burning !


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