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Thursday, December 31, 2015

Semebadane Upkari /Chayote Squash Stir Fry -Version 1

Semebadane Upkari /Chayote Squash Stir Fry -Version 1 

  • Tender Semebadne/Chayote Squash ..2 
  • Oil..2 tsp
  • Mustard seeds..1/2 tsp
  • Methi seeds/Fenugreek seeds..1/4 th tsp 
  • Dry red chilly .. 2 
  • Green chilly ..1 
  • Salt to taste 
  • Grated coconut..1 tblsp 


Method 
Wash n chop chayote squash into 2 inch square pieces . 

In a kadai add oil, splutter mustard seeds, add methi seeds , fry for a second, then add chopped green chilly, torn dry red chilly ,chopped chayote squash with little water, salt n cook till done .Garnish with grated coconut . 

Kooka Hinga Udka Humman ( Chinese Potato Cooked in Coconut Based Gravy )



Kooka  Hinga Udka Humman ( Chinese Potato Cooked in Coconut Based Gravy )

  • Kooka/Chinese potato -1/4 th kg
  • Grated coconut-1 cup
  • Roasted red chilles -4 to 5 or according to the taste
  • Tamarind -tamarind seed size
  • Asafoetida water -1 tsp
  • coconut oil -1 tsp
  • salt to taste

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 . 

Chop them into 2 inch thick roundels  .


Grind grated coconut, chillies n tamarind to a fine paste .Add water to the ground masala n add salt and chopped Chinese potato , boil it n cook till done .. switch off the flame n then add hing water n coconut oil ! 

Carrot Burfi ..the healthy way ...

Carrot Burfi ..The Healthy way ...

  • Carrots ... 1/4 th kg ( i used the seasonal Delhi carrots ) 
  • Milk.. 1 cup 
  • Jaggery .. 2  balls ( powdered ) ( i used antu /sticky variety ) 
  • Ghee .. 2 tblsp 
  • Cardamom powder..1/2 tsp

Method 
Wash , n grate the carrots 

In a deep bottomed thick kadai add the grated carrots n 2 tsp of ghee n fry well till the raw smell goes on low flame .   

Add milk n cook it ... then add powdered jaggery n stir continuously till it melts n thickens ... Add ghee n cook again stirring till it leaves the side ... 

Grease the thali with ghee n pour the above mixture n allow it to cool n when still warm ..cut into desired shape ... 

Spicy Radish Dosa

Spicy Radish Dosa

  • Raw Rice/Dosa Rice.. 1 cup
  • Radish..2
  • Onion ..1
  • Dry red chilly..4
  • Coriander seeds..1 tsp
  • Cumin seeds..1/2 tsp
  • Tamarind ..Tamarind seed size 
  • Salt to taste


Method
Wash n soak rice for about 2 hours .

Grind the soaked rice, dry red chilles , coriander seeds , cumin seeds n tamarind  to a semi coarse batter ( The batter has to be thick ) .

Wash n grate Radish

Chop the onion .

Add salt, grated radish, chopped onion to the ground batter , mix well . 

Heat a dosa tawa, smear a tsp of oil , take a handful of batter n pat it on the heated tawa , with fingers that is been dipped in water .. .Roast for a while .pour in few drops of oil .. n then turn over ..roast on the other side too .

Wednesday, December 30, 2015

Bread Rotti

Bread Rotti 

For the Dough 

  • Whole Wheat flour.. 1 cup
  • Maida.. ½ cup
  • Chilly Powder..1/4 th tsp
  • Oil..1 tsp 
  • Salt to taste 

For the Filling 
Bread slices..4 
Onion..1
Chilly Powder..1 tsp
Salt to taste

Method 
Finely chop the onion . 

Remove the edges of the bread n chop them finely . 

In a bowl add wheat flour, maida, salt, chilly powder , oil, water  n prepare a soft dough ,keep aside for sometime 

In a bowl add chopped onion, chopped bread slices , salt n chilly powder ..mix well n divide them in to small balls . 

Bail the dough into puri size n place the filling n pinch on all sides n roll out the rottis 

Place the rolled rotti on a heated tawa, roast on both sides with butter /ghee/oil 


Serve hot  with  tomato ketchup.

Ambade Chutney ( Sour Hog Plum Chutney )

Ambade Chutney ( Sour Hog Plum Chutney ) 

  • Ambado/Sour hog plum .. 3 medium 
  • Grated coconut..1 cup 
  • Green chilles ..2 or according to the spice
  • Coriander seeds.. 1 tsp 
  • Salt to taste 

Seasoning 
Oil..1 tsp
Mustard seeds..1/2 tsp
Urid dhal..1/2 tsp
Hing/Asafoedita..a pinch
Curry leaves..1 sprig 
Dry red chilly ..1 

Method 
Wash the sour hog plum , n chop the skin .. discard the seed 

Grind grated coconut, chopped sour hog plum , green chilles, coriander seeds to a paste . Add salt n then season . 

Egg less Walnut Banana Pressure Cooker Cake



Egg less Walnut Banana Pressure Cooker Cake 


  • Plain flour / Maida ..150 gm
  • Ripened Bananas.. 2 ( I used paccha bale ) 
  • Condensed milk ..200 gm
  • Baking powder.. 1 level tsp
  • Soda bi carbonate.. 1/2 level tsp
  • Melted fat ... ( oil / ghee / white butter)..  6 tbsp ( I used ghee ) 
  • Vanilla essence..  1 level tsp
  • Walnut pieces ..1/2 cup 
  • Water as per requirement
  • Butter paper 


Method 

 Sieve the powdered ingredients.

Dust the walnut pieces with maida 

Mash the banana's well 

 In a bowl mix the fat ,condensed milk and essence together. Then add the sieved dry ingredients little by little and mix well.

 Add water to adjust the batter to falling consistency. .. neither too thick nor too watery.


Add mashed ripened bananas and maida dusted walnut pieces.


Grease the baking tin ... put butter paper below.


Pour the mixture in the tin .


Place the tin on a stand inside the pressure cooker and cover the lid without whistle and rubber


keep on low flame for about 45 mins


Check the cake after 30 mins till its done by pricking knife in its centre


 Unmould after it cools down n slice them to desired shape 

Tuesday, December 15, 2015

Vaali ambat ! ( Malabar Spinach with dhal coconut based gravy ) ..version 1


Vaali  ambat ! ( Malabar  Spinach with dhal  coconut based gravy ) ..version 1 
  • Malabar Spinach ( Vaali )-1Bunch  
  • Onion - 1 Medium 
  • Thoor dhal- 1/4 th  cup 

To grind
  • Grated Coconut- 1 cup
  • Roasted red dry chilles-4 or according to the spice 
  • Tamarind- Tamarind seed size 
  • Salt to taste 
Seasoning
  • Oil - 2 tsp
  • Chopped onion - 1 medium 

Method
Roughly chop Malabar  spinach  with tender stem.  

Pressure cook Thur dhal , mash it well ..keep aside 

Cook chopped malabar spinach along with chopped onion ..n cook till tender .

Grind grated coconut, roasted chilles, tamarind to a fine paste .



Add the ground paste  to the cooked stuffs along with cooked dhal . Give a boil n then do the seasoning .

Monday, December 14, 2015

Pumpkin Fibre n Peel Chutney

Pumpkin Fibre n Peel Chutney

  • Pumpkin Fibre n chopped tough peels (skin ) .. 1 cup
  • Oil.. 2 tsp
  • Urid dhal..1 tsp
  • Coriander seeds.. little less than 1/4 th tsp
  • Methi seeds/Fenugreek seeds..4 counts
  • Hing /Asafoetida..2 pinch 
  • Dry red chilles ...4 
  • Grated coconut .. 1/2 cup 
  • Tamarind ..2 Chick pea size 
  • Turmeric powder..1/4 th tsp 
  • Salt to taste 


Method 
In a kadai , add oil n fry urid dhal, methi seeds , coriander seeds, dry red chilles n hing ... allow it to cool . 

In little water boil pumpkin fibre n chopped peels along with tamarind n turmeric powder till soft . Cool 

Then grind the roasted ingredients boiled stuffs along with grated coconut n salt . 

Serve with rice/rottis . 



Yelemuri Soppu Tambuli

Yelemuri Soppu Tambuli

  • Yelemuri leaves / vitamin leaves ... 1/2 cup
  • Ghee ..1 tsp
  • Cumin seeds...1/4 th tsp
  • Green chilly ..1 or according to the spice
  • Grated coconut.. 2 tsp
  • Curd ..1/2 cup
  • Salt to taste

Season
Ghee .. 1 tsp
Mustard seeds.. 1/2 tsp
Urad dhal..1/2 tsp
Curry leaves ..1 sprig
Red chilly ..1

Method
Wash the leaves n pat them dry .

In a kadai add ghee , splutter cumin seeds, then add chopped green chilly , leaves n fry for a while .Cool n grind it along with grated coconut ..Remove it add salt n curds ..mix well n season .

Serve with rice .




Magge Surnali ( Mangalore Yellow Cucumber Sweet Dosa )

Magge Surnali ( Mangalore Yellow Cucumber Sweet Dosa ) 

  • Dosa rice ..1 cup 
  • Grated coconut.. 1 cup 
  • Jaggery powdered ..1 cup 
  • Beaten rice/Phova ..1 cup 
  • Mangalore yellow cucumber /Magge .. chopped without skin ..1 cup 
  • Methi seeds/Fenugreek seeds..1 tsp 
  • Salt to taste .


Method
 Wash n soak dosa rice n methi seeds for about 4 hrs n grind it with grated coconut , magge( Mangalore cucumber  pieces)  without adding water ,then add jaggery , beaten rice (soak in water for 10 mts ) to a fine batter ..add salt n ferment overnight .. 

Heat a dosa  tawa drizzle oil n pour ladle full batter n dont spread too much n roast only on one side ..

Note :can add a little turmeric n pinch of cardamom powder to the batter ( i have not added them ) 

Serve hot with butter . 

Sunday, December 13, 2015

Seasoned Ragi Appo /Paddu

Seasoned Ragi Appo /Paddu

  • Urid Dhal..3/4 th cup
  • Ragi Flour ... 2 cups
  • Fenugreek seeds.. 1 tsp
  • Salt to taste

Season

  • Oil ..2 tsp
  • Mustard seeds..1/2 tsp
  • Urad dhal..1 tsp
  • Chana dhal..1 tsp
  • Grated ginger..1/2 tsp
  • Green chilly chopped finely..2 or according to spice
  • Finely chopped onion..1

Garnish

  • Coriander leaves finely chopped ..2 tsp

Method
Soak urid dhal n fenugreek seeds in enough water for about 4 hours n then grind to a fine batter .Remove it n add the ragi flour , mix well till no lumps are formed . Add salt n allow it to ferment overnight .

Next day morning add the seasoning n then garnish to the fermented batter n mix well .

Heat the appe pan , add  a few drops of oil into each mould , then pour a  spoon full  batter into each mould , cover n cook on both sides . 

Serve hot with sambar/ Chutney 

Jeev Thori with Kooka n Bimbul Ambat !!!!! Tender Thur with Chinese potato n Bilimbi Cooked in Coconut Based Gravy

Jeev Thori with Kooka  n Bimbul Ambat !!!!! Tender Thur with Chinese potato n  Bilimbi Cooked in Coconut Based Gravy

  • Jeev Thori /Tender Thur ... 1/2 cup 
  • Kooka /Chinese Potato .. 1/2 cup 
  • Onion roughly chopped ..1 
  • Bilmbul/Bilimbi... 2 medium 

To grind to a fine paste 
  • Grated coconut.. 1 cup
  • Roasted dry red chilly  .. 4 
  • Salt to taste 
Season
  • Oil..2 tsp
  • Onion chopped ..1 


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 . 
Chop them into 2 inch pieces .

Wash tender thur n pressure cook it with chopped chinese potato n chopped onion for just one whistle with little water . cook bimbul in little water till soft but not mushy . 

Grind all the ingredients meant to grind to a fine paste 

Add the ground paste to the cooked stuffs n boil well , then give the seasoning . 

Makki Methi Rotti

Makki Methi Rotti

  • Makki  Aata /Corn flour..1 cup
  • Fresh Fenugreek leaves ... 2 cups
  • Onion ..1
  • Green chilles... 2 or according to the sice
  • Oil as required to prepare rotti
  • Salt to taste


Method
Wash the methi leaves n chop them .

Chop onions n green chilles to fine pieces .

In a bowl add the makki aata , chopped methi leaves, onions, green chilles , salt , water n knead to a dough .

Heat tawa , smear oil , take a lemon sized ball of the dough n with finger tips pat it thin dipping fingers in water . 

Roast on both sides till cooked 

Serve hot with ghee n pickle . 

Moodo ...( Idli batter steamed in weaved Screw pine leaves cylindrical moulds )

Moodo  ...( Idli batter steamed in weaved Screw pine leaves cylindrical moulds ) 

  • Moodo /  weaved Screw pine leaves cylindrical moulds )  - 6
For batter 
  • Urid dhal-1 cup
  • Idly rice rawa- 2 cups 
  • Salt to taste 

Method 
Soak urid dhal for 4 hours n then grind it to a fine paste .. remove the ground batter ,add the idly rawa , salt n ferment overnight .

In the morning add the fermented  batter into the weaved moodo till 3/4 th . 


  Steam it for 15 to 20 minutes .

Serve hot with chutney /sambar 

Bhaji Amshi (Red Amaranthus Cooked in Coconut Based Spicy Gravy )

Bhaji Amshi (Red Amaranthus Cooked in Coconut Based Spicy Gravy ) 

  • Thambdi Bhaji/ Red Amaranths ( Particularly the Mlorean Variety ) ... 1 huge bunch 


To grind to a fine paste 

  • Grated coconut..1 cup 
  • Roasted dry red chilly .. 6 or according to the spice
  • Tamarind ... chick pea size 
  • Salt to taste 


Seasoning

  • Oil.. 2 tsp
  • Crushed Garlic ... 8 


Method 
Wash the red amaranths with enough water n roughly chop the leaves n tender stem .Pressure cook with little water for 1 whistle . 

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

Add the ground paste to the cooked stuffs .Boil well n then give the seasoning . .

Saturday, December 12, 2015

Aaloo Mint Pulov

Aaloo Mint Pulov

  • Jeera Rice .. 1 cup 
  • Potatoes.. 3
  • Salt to taste . 

To grind to a fine paste 

  • Grated coconut .. 1 tblsp 
  • Ginger .. 1/2 inch piece 
  • Cloves..4 
  • Cinnamon ..1/2 inch piece
  • Green chilles... 3 

Season 

  • Oil/ ghee ..1 tblsp
  • Mustard seeds..1 tsp
  • Cumin seeds.. 1 tsp 
  • Chopped Mint leaves ... 1/2 cup 


Method

Cook rice n keep aside . 

Pressure cook potatoes (  dont over cook n make mushy ) cool , remove the skin n chop it to 2 inch square pieces .Keep aside

Grind grated coconut, ginger , cloves , Cinnamon N  green chilles to a paste .


 In a kadai add oil /ghee .. splutter mustard seeds, cumin seeds, add chopped mint leaves n cooked chopped potato n fry for a while .Then add ground paste n fry for a while again ... Add salt then cooked rice N  mix well.


Friday, December 11, 2015

Ukde seeth, Dalithoy, Bitter Gourd Sour Hog Plum Hinga Udka Humman .,Drumstick Leaves Sanna Polo n Kirl Ambade Nonche ...

Ukde seeth, Dalithoy, Bitter Gourd Sour Hog Plum Hinga Udka Humman .,Drumstick Leaves Sanna Polo n Kirl Ambade Nonche ...

Dalithoy 
  • Toor dal - 1 cup
  • Green chilly - 4  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 .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 



Bitter Gourd n Sour Hog plum Humman 
  • Bitter Gourd -2  medium sized
  • Sour Hog plums ... 3 
To grind to a fine paste 
  • Grated coconut-1  cup
  • Roasted red chilles-4 to 5
Garnishing 
  • Water.. little 
  • Asafoetida -a generous pinch ( i use solid hing ) 
  • Coconut oil -1 tsp
  • Salt to taste

Method
Wash n slightly scrap the bitter gourd n chop it into 2 inch length Wise  pieces 

Roughly Crush the sour hog plums .

In little water add hing n keep aside for 5 mts . 

Cook the chopped bitter gourd n sour hog plums in little water .. 

Grind grated coconut, roasted dry red chilles to a fine paste . 
 Add the ground masala to the cooked stuffs along with little water, salt  and boil well . 

Switch off and add the hing water n coconut oil . Mix well . 



  Drumstick Leaves Sanna Polo 


  • Raw Rice ... 1 cup
  • Thur Dhal ..1 fist 
  • Dry red chilles ... 4 /6 
  • Grated coconut..1 cup 
  • Tamarind ..Tamarind seed size 
  • Cleaned Drumstick leaves..2 cups 
  • Salt to taste 

Method
Wash n soak raw rice n thur dhal in water for about 1/2 an hour 
 

Grind grated coconut , dry red chilles , tamarind to a fine paste .Then add soaked stuffs n grind coarsely . The ground paste have to be thick . 

Remove the ground paste , add soaked varahi n salt along with drumstick leaves n mix well . 

Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close the lid n roast ! drizzle little oil on the edges n then toss the dosa on the other side n roast till done ! 



 Keerl Ambade nonche ( Tender Bamboo shoot n sour hog plum pickle ) 



  • Keerlu /Tender Bamboo shoots chopped finely ...2 cup's 
  • Sour Hog Plum's .. 12 
  • Salt as required 
  • Water  1 cup 


To grind

  • Dry red chillies ... 12 to 15
  • Mustard seeds ... 2 tblsp


Method
Chop the sour hog plums ... retain the seeds of  few  n discard the others.

Boil water , allow it to cool completely.

Take a clean porcelain container add the chopped tender bamboo shoots and chopped sour hog plums along with seeds and add in the salt .keep aside .

Grind dry red chilly to a fine paste , just before removing add the mustard seeds n grind coarsely . 

Add the boiled cooled water while grinding for right consistency .

Add this ground paste in the porcelain container salted stuffs n mix well with clean wooden spoon . 

Note: This pickle doesnt have shelf life ..so consume within a fortnight or a month .