Pages

Tuesday, March 31, 2015

Double Beans Chettinad

Double Beans Chettinad 


  • Double Beans - 1 cup 


To Grind

  • Grated coconut- 2 tbsp 
  • Garlic Flakes-2 
  • Ginger - a Small piece 
  • Clove -1 
  • Cinnamon - 1 small piece 
  • Cumin seeds- 1/2 tsp 
  • Poppy seeds-1/4 th tsp 
  • Red chilly powder-1 tsp 
  • Turmeric powder-1/2 tsp 
  • Coriander seeds - 1 tsp 
  • Pepper corns - 5 
  • Curry leaves - 3 sprigs 
  • Salt to taste 


Seasoning 

  • Oil -2  tsp 
  • Mustard seeds-1/2 tsp 
  • Dry red chillies  - 2
  • Onion -1 chopped 
  • Tomato -1 


Garnish 

  • Coriander leaves 


Method 
Pressure cook double beans for 1 whistle adding a pinch of salt . 

Dry roast grated coconut,  garlic flakes,  ginger, clove, coriander seeds, pepper corns,  Cinnamon,  cumin seeds, curry leaves,  poppy seeds,  red chilly  powder n turmeric powder . Roast till coconut changes colour and  then grind  to a fine paste.

Add oil in a kadai , Splutter mustard seeds  n then add torn dry red chillies , add chopped onions n fry till pinkish red .Add chopped tomatoes n cook till the raw smell goes . Add the ground paste and fry well. 

Add cooked double beans . Cook for  a while n then do the garnishing .

Monday, March 30, 2015

Black Grapes Smoothie

Black Grapes Smoothie 

  • Black or Red seedless grapes- 2 cups
  • Plain yogurt- 1 Cup
  • cold milk- 1 Cup
  • Sugar- 1 or 2 tsp 


Method 
Blend Grapes, yogurt , milk and sugar in a blender until smooth . 

Serve chilled .

Sunday, March 29, 2015

Mackerel shallow fried with Bafat Powder

Mackerel shallow fried with Bafat Powder


  • Mackerels - 2 
  • Turmeric Powder - 1/4 th tsp 
  • Oil as required 


For marination 


  • Bafat Powder - 3 tsp 
  • Diluted Vinegar- 4 tsp 
  • Salt to taste 


Method 

Wash , cut the  Mackerels n clean  with turmeric powder ...  

In a wide bottomed vessel , add bafat powder, salt n vinegar ..mix well ... then add the cleaned fish n mix gently ... Keep aside for 1/ an hour ... ( Sprinkle little water if the paste is too thick ) 

Heat a tawa , add a tsp or 2 of oil .. Place the marinated pieces n shallow fry on both sides on sim flame keeping covered . 

Note: Bafat powder is all spice Powder n is available in many food mart. 


Bibbe Songa ( Tender cashew nuts cooked in spicy ground gravy ) Version 1

Bibbe Songa ( Tender cashew nuts cooked in spicy ground gravy ) Version 1 


  • Tender cashew nuts- 30 counts
  •  Potato- 1 Small 
  • Salt to taste


To grind

  • Roasted dry red chillies - both long n short ( 5 n 5 )
  • Raw Coriander seeds- 1 tsp
  • Tamarind- Chick pea size 


Seasoning
  • Oil - 3 tsp
  • Onion chopped - 1 


Method

Wash the tender cashew nuts n soak it in boiled water for about 1/2 an hour ... Drain n remove the skin n keep aside

Wash n Pressure cook potato..Cool n peel the potato n cut into 1 inch pieces .Keep aside

Grind all the ingredients meant to grind to a fine paste .

In little water add these tender cashews n  cook till soft !

In a kadai add 2 tsp oil , chopped onions and fry till reddish brown  , add the ground paste and fry till the  raw smell goes ,  add salt ,  boiled cashew nuts , boiled chopped potato n give a quick boil !. 

Friday, March 27, 2015

Matti Gulla Tawa Rawa Fries ( Seasonal Round green brinjal tawa rawa fries )

Matti Gulla Tawa Rawa Fries ( Seasonal Round green brinjal tawa rawa fries ) 


  • Matti Gulla / Seasonal Green Round Brinjal - 1 
  • Red chilly powder- 2 tsp 
  • Rice flour - 2 tsp 
  • Turmeric powder- 2 pinch 
  • Hing water- 1 tsp 
  • Fine Rawa / semolina - 4 tsp 
  • Salt to taste 
  • Oil as required  to shallow fry  


Method 
Wash n remove the stem of seasonal green round brinjal .. Pat dry n slice it to 1 inch thickness . 

In a bowl add Chilly powder, rice flour, turmeric powder, hing water, salt ..mix well then add the sliced brinjal  ,sprinkle little water  n mix well again..keep aside just for 5 mts . 

Heat a dosa tawa , add a tsp or 2 of oil ... Run the marinated sliced brinjal pieces over the semolina n place them on the tawa n shallow fry on sim to medium flame on both sides .  


Thursday, March 26, 2015

Kairichi Amti ( Raw Mango cooked with coconut based gravy )

Kairichi Amti ( Raw Mango cooked with coconut based gravy ) 


  • Raw Green Mango-1 
  • Coconut milk -11/3 rd cup 
  • Rice flour - 2 tsp 
  • Powdered jaggery-1 tsp 
  • Salt to taste 


To Grind 
  • Grated coconut -1/2 Cup 
  •  coriander seeds- 3/4 th tsp 
  •  Red chilly powder-1 Tsp or according to the spice  
  • Turmeric powder-1/4 th tsp 


Seasoning 

  •  Oil-1 tsp 
  • Mustard seeds-1/2 tsp 
  • Fenugreek seeds-3/4 th tsp
  • Asafoetida/Hing - A pinch 


Garnish 
  • Coriander leaves .
Method
Wash n peel the the raw mango and  cut into 2 inch chunks . 


Grind grated  coconut, turmeric powder, red chilly powder, coriander seeds to a smooth paste by adding little  water. 

To the coconut milk add rice flour n mix well .. 

Heat oil in a kadai splutter mustard seeds ,  then add fenugreek seeds and hing . When they splutter add the mango pieces and  ground paste. Mix well and  cook on low flame till the mango chunks  become tender to 5 to 7 min . Then add the rice flour mixed in coconut milk ,  jaggery and  salt and bring to a boil. Garnish with  coriander leaves.


Serve hot immediately.

If not  serving immediately remove the mango chunks and  keep aside and  add them while reheating because  the more they are kept in the curry the more tangy the curry will get. If the raw mango is very tangy use only half. The one i used was not  very  sour so i used whole.

Fresh Green Grapes Rasam

Fresh Green Grapes Rasam 


  • Fresh Green Grapes - 1 cup
  • Thur Dhal water -2 cups
  • Turmeric powder - a pinch
  • Rasam powder - 1 tsp
  • Pepper powder - 1/2 tsp
  • Salt to tatse 


Seasoning 

  • Oil- 1 tsp 
  • Hing/ Asafoetida- 2 pinch 
  • Mustard seeds- 1/2 tsp
  • Curry leaves - 1 sprig 
  • Red chilliy  - 1


Garnishing 

  • Coriander leaves for garnishing


Method 
Wash grapes and blend it to puree .

In vessel add thur dhal water , grapes puree , then add rasam powder,  turmeric powder and salt .cook on medium flame . 

When bubble starts appearing in the middle, switch off the stove. Add pepper powder n mix well . 

Give the seasoning n then garnish 

Note: Sour green grapes gives a good taste . If the grapes are sweet then add pea size tamarind while boiling the rasam for tangy  flavour . 

Wednesday, March 25, 2015

Capsicum Paratha

Capsicum Paratha .

  • Whole wheat flour-  2 cups 
  • Capsicum -  3 medium 
  • Onion - 1 huge 
  • Green chilles- 3 
  • Oil - 3 tsp 
  • Water as needed to prepare a soft dough 
  • Salt to taste 


Method 
Wash n chop capsicum into tinny pieces .

Finely Chop onions , 

Finely chop green chilles 

In a kadai add oil, add chopped onions n fry till transparent . Add chopped green chilles n fry for a minute . Then add chopped capsicum along with salt  , keep covered n cook till soft but not mushy . check n turn in between so that it wont get burnt . once done ..remove it n cool  .

In a wide bottomed kadai add wheat flour n the above mix , add water n prepare a soft dough .Keep covered for 20 mts .

Prepare equal lemon sized balls of the dough . Dust it , roll into 5 inch disc n roast on both sides till crisp adding a little oil at the edges ,

Serve hot with Raitha / Pickle . 


Salla Upkari ( Brined /salted Raw Jackfruit stir fry )

Salla Upkari ( Brined /Salted Raw Jackfruit stir fry ) 


  • Salla /Brined /salted Raw Jackfruit  Pods - 2 cups 


Seasoning

  • Oil - 2 tsp
  • Mustard seeds- 1/2 tsp
  • Dry red chilles - 3 


Method 
Soak the brined ( salted ) Jackfruit in water for about 1 hour .Wash well to remove the excess salt .

Slice  them into 1 inch pieces .

In a kadai add oil, splutter mustard seeds, add torn dry red chilles n fry for a second,  then add the sliced raw jackfruit pieces n fry for a while .Add  little water , cover and cook till done .

Note : add salt only if required as its already been salted . 

Batate happla churna ( Potato Papad mixture )

Batate happla churna  ( Potato Papad mixture )


  • Fried Batate happala / Potato Papad - 6 
  • Fresh Grated Coconut - 1/4 th cup 


Method 
Crush fried potato papad with hands n then with a rolling pin crush it to a fine powder .

In a wide bottomed vessel add the crushed powder , grated coconut n mix well .Serve immediately or else it becomes soggy 


Serve with hot cup of tea/coffee . 

Tuesday, March 24, 2015

Beetroot Pulov

Beetroot Pulov


  • Zeera Samba Rice- 2 cups
  • Water - 3 cups
  • Beetroot chopped very finely -2 cups
  • Salt  to taste


To grind to a paste

  • Onion - 1 small
  • Garlic flakes- 8
  • Ginger- 1 inch piece
  • Fennel seeds/saunf - 1/2 tsp


Seasoning

  • Ghee/ Oil - 2 tsp
  • Onion - 1 huge
  • Tomato- 1 huge
  • Cloves- 4
  • Cinnamon - 1 inch stick
  • Cardamom pods  - 2
  • Star anise- 1
  • Green chilles - 3
  • Red chilly powder- 1 tsp adjust according to spice


Method
Grind all the ingredients meant to grind to a fine paste ..dont add water while grinding

In a pressure cooker add ghee/oil then add cloves, cinnamon , Cardamom pods , star anise n fry for a while . Add chopped onions n fry till transparent .Add chopped tomato n cook till mushy n raw smell goes .Add slit green chilles n fry for a minute . Add ground paste n cook till the raw smell goes , then add chilly powder, salt , washed rice , chopped beetroot , water n cook for 2 whistle .

Serve hot with Raitha .


Corn Pomegranate Kosambari !!

Corn Pomegranate Kosambari !!


  •  Corn kernels - 1 cup 
  • Pomegranate seeds - 1 cup 
  • Green chillies - 2 or according to the spice
  • Salt to taste 


Seasoning 

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


Garnishing 

  • Grated coconut- 4 tsp 
  • Hing water- 1 tsp 
  • Coriander leaves chopped - 2 tsp 
  • Lime Juice - 1 tsp 


Method
Wash n pressure cook corn kernels for one whistle with very little water ..drain n keep aside. 

In a wide bottomed vessel add the cooked corn kernels, pomegranate seeds , chopped green chillies, salt n toss it well ..then do the seasoning n garnish . 

Musk Melon Paanaka

Musk Melon Paanaka 


  • Musk Melon pieces- 1 cup 
  • Jaggery - 2 lemon sized ( adjust according to the sweetness u prefer ) 
  • Water- 4 cups 
  • Lime -1 
  • Cardamon powder- 1/4 th tsp 
  • Salt a pinch 


Method 
In a vessel add water , n add jaggery n allow it to melt on its own . 

Make puree of Musk melon pieces . 

Add the puree to the melted jaggery water ... mix well n strain it . 

Add cardamom power, salt n lime juice to the strained liquid .

Serve chilled . 

Jeev Kadgi Talasani /Bread Fruit sauteed in Garlic seasoning

Jeev Kadgi Talasani /Bread Fruit sauteed in Garlic seasoning 


  • Jeev Kadgi /Bread fruit - 1 


Seasoning 

  • Oil - 2 tblsp 
  • Whole Garlic Pods - 2 
  • Red chilly powder- 1n1/2  tsp 
  • Salt to taste 


Method 
Wash n remove the skin of Breadfruit n chop it into 2 inch even sized pieces .

Remove garlic flakes from the pod n crush it .  

In a kadai add oil , then add crushed garlic n saute till reddish brown ( dont burn it ) . Add red chilly powder , chopped bread fruit pieces ..sprinkle little water , salt ..cover n cook till soft on Sim flame ... check n  turn in between so that it wont get burnt .

Cauliflower Bajo ( Cauliflower Besan fries )

Cauliflower Bajo ( Cauliflower Besan fries )


  • Cauliflower Florets - 2 cups  
  • Turmeric powder-1/4 th tsp
  • Salt- 1/2 tsp 
  • Boiled water- 4 cups  
  • Oil to deep fry 


To prepare a thick batter 

  • Besan /Gram Flour- 1/2 cup 
  • Chilly powder- 1 tsp 
  • Cumin powder- 1 tsp
  • Ajwain - 1/2 tsp 
  • Hing water - 1 tsp 
  • Salt to taste 


Method 
In boiled water add salt n turmeric powder , mix well n drop the cauliflower florets in it n keep covered for sometime n drain it well .

In a wide bottomed vessel add gram flour , chilly powder , cumin n ajwain seeds , hing water  , salt n just enough water to prepare a thick batter . 

Heat oil in a kadai , dip the  cauliflower florets in the above batter n deep fry . 

Serve hot . 



Monday, March 23, 2015

Vegetable Phova

Vegetable Phova 


  • Thick Phova - 1 cup 
  • Mixed Vegetables ( Green peas, carrot , capsicum  , corn ) - 1 cup 
  • Salt to taste


Seasoning 

  • Oil - 2 tsp
  • Mustard seeds- 1/2 tsp
  • Cumin seeds- 1/2 tsp
  • Urid Dhal-1/2 tsp
  • Chana Dhal-1/2 tsp 
  • Green chilles chopped - 3 
  • Turmeric Powder- 1/4 th tsp 
  • Grated ginger - 1/4 th tsp 
  • Curry leaves - 1 sprig 
  • Onion - 1 huge


Garnish 
Lime juice- 1 tsp 
Coriander leaves- 2 tsp 

Method 
In a wide bottomed vessel add thick phova n add just enough water to soak the phova ... (more water will make it mushy . so little water as each  phova grains should be retained ) ... keep so soaked for about 20 mts . 

Wash n roughly scrap the carrot n chop into tinny pieces . chop capsicum . 

Pressure cook green peas , chopped carrot n corn for 1 whistle with very little water . drain it . 

In a kadai add oil , splutter mustard seeds n cumin seeds ..add chana dhal, urid dhal n fry for while . Add curry leaves, chopped green chilly n grated ginger n fry for sometime . Then add chopped onion n fry till pinkish red. Add chopped capsicum , cover n cook till done ( retain the crunchiness ) . Add the cooked vegetable , salt, turmeric powder n mix well . Add soaked phova n mix gently . Switch off and do the garnishing 

Serve Hot . 

White Rice, Pathrado, Raw Banana Upkari, Benda Sagle, Gulla Rawa Fries , Alsande Bee Saarupkari, Semiya Kheer n Curds !

White Rice, Pathrado, Raw Banana Upkari, Benda Sagle, Gulla Rawa Fries , Alsande Bee Saarupkari, Semiya Kheer n Curds !


Pathrado /colocasia/arvi leaves 
  • Raw Rice- 1cup
  • Thur dhal-1/2 fist 
  • Grated Coconut -2 glass 
  • Hing/Asafoetida-small piece 
  • Tamarind -marble size 
  • Roasted dry red chilly -10 /12  or according to the taste 
  • Salt a required 
  • Pathrade paan /colocasia leaves -14 /18 tender ones ..
Method 
Soak rice n thur dhal for 2 hours . 

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a medium paste ( neither coarse nor fine ) without adding water . Can sprinkle water if required ! take the batter and add salt !

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,d shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 


Raw Banana  Upkari ( Raw Banana  Stir fry )

Raw Banana - 2  

Dry red chillies- 3 
Oil-2 tsp
Mustard seeds-1/2 tsp
Salt to taste 

Method

Wash raw banana's n scrap the skin  .

Cut them into small cubicals .Apply salt n mix well 


In a kadai add oil n splutter mustard , add torn dry red chillies, add salted raw banana pieces along with very little water .Cover n cook well till done . 


Bhenda Sagle ! Ladies finger in coconut based dry masala
  • Ladies finger/Bhendi  – 15 cut into pieces
  • Coconut grated - 1 cup
  • Red chillies -4 to 5 or according to the taste
  • Tamarind - Tamarind seeds size  
  • Fenugreek seeds-1 pinch
  • Coriander seeds - 2 tsp
  • water-1/2 cup
  • salt to taste  
Seasoning 
  • Mustard seeds - 1 tsp
  • Curry leaves - 2sprigs
  • Oil - 1 tbsp


Method

Wash the  Ladies finger ,cut them into 2 " pieces.
In little oil fry dry red chillies, Fenugreek seeds and Coriander seeds ..separately 
Grind grated coconut, red chillies , tamarind ..n just before removing the masala , add the fried fenugreek seeds , coriander seeds n grind for 2 mts .
Dont add water while grinding n the masala shouldnt be too fine , it has to be a little coarse.


In a kadai add oil , add mustard seeds n when the seeds crackle add curry leaves .Add the ladies finger and fry for a minute . Add the ground masala and water . cover n cook till the masala dries n the ladies finger is cooked .

Matti Gulla Podi / Seasoanl round brinjal fries with ground masala .
  • Seasonal round brinjal slices - 6 to 8
  • Raw Rice- 1 cup 
  • Dry red chillies- 4 
  • Asafoetida /hing-2 pinch 
  • salt to taste 
  • Fine semolina / rawa - 1/ 4 th cup 
  • Oil for deep frying 
Method

Soak Raw rice in water for about 2 hours .

Grind the soaked rice along with red chillies , hing n salt to a thick fine batter ( sprinkle little water while grinding ) 

Apply the ground batter to the seasonal round brinjal  slices n keep aside for sometime . 

Heat oil in a kadai , run the marinated brinjal slices over  fine rawa n deep fry till crisp .

Alsande bee  Saar  Upkari ( Cowpeas thin  gravy ) 


  • Alsande bee  ( cow peas  )- 1 cup 
  • Green chilly - 2 
  • Salt to taste 


Seasoning for Saaru (Rasam) 



  • Oil-1 tsp 
  • Dry red chillies-  2 or 3
  • Crushed Garlic flakes - 6 

Method for Saaru ( Rasam ) 
Wash and soak  Alsande bee   in water for half an hour  .  Pressure cook them for about 4 to 5 whistles or till completely cooked.  

In a vessel add the cooked cow peas along with slit green chilles ,  water n salt .  adjust the consistency as required ) . Boil it well  n later give the seasoning . 


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..



Nutella Paratha

Nutella Paratha


  • Whole wheat Flour - 2 cups 
  • Melted Ghee - 4 tsp 
  • Nuts (Cashews n almonds  ) - 2 tbsp 
  • Nutella spread -1/ 4 th cup 
  • Butter for roasting   
  • water as needed to prepare a soft dough. 
  • salt t taste 


Method
In a deep bowl add wheat flour, salt,melted ghee n enough  water to prepare a soft dough . Keep covered for about 1/2 an hour . 

 Dry roast the cashewnuts  , turning constantly till cashews turn golden. Cool and grind it along with almonds   to fine powder . 

 In a small  mixing bowl, add the  nutella spread  with powdered nuts.  Mix well . 

Knead the dough again n prepare equal sized lemon balls . Dust n Roll all the dough balls into round 5 inch disc  paratha . Apply  2 or 3 tsp of nutella mix evenly n place another paratha over it n seal the edges . 


Heat a tawa , place the paratha , brush the butter and roast on both sides . 

Serve hot.




Khatta Dhokla with Ground Batter

Khatta Dhokla  with Ground Batter 


  • Chana Dhal- 1 cup 
  • Moong Dhal- 1/ 4 th cup 
  • Raw Rice- 4 tsp 
  • Turmeric powder- 1/4 th tsp 
  • Sour curds- 1/2  cup 
  • Water- 1/4 th cup 
  • Crushed green chilles- 2 
  • Grated ginger- 1/2 tsp 
  • Hing /Asafoetida- 1 pinch 
  • Eno fruit salt-1/2 tsp
  • Oil - 1 tsp 
  • Salt to taste 


Seasoning 
  • oil-1 tbsp
  • Mustard seeds-1/2 tsp
  • Green chillies (chopped ) -2 
  • Hing a pinch
Garnishing 
  • Coriander leaves chopped -2 tsp
  • Grated coconut-3 tsp 


Method 
wash and soak chana dhal, moong dhal n rice for about 4 hours n grind to a fine batter along with water n sour curds . Add salt to the ground batter n ferment overnight . 

In 1 tsp of oil add eno fruit salt n mix it well n pour it to the ground batter along with grated ginger, hing and crushed green chilles n mix well ..keep aside for about 10 mts .  

Grease steamer plates with oil n pour in the ground batter  1/2 the capacity . n steam for about 10 to 15 mts till done . 

Cool n cut into desired shape .do the seasoning n then garnish .

Best served with mint chutney