Pages

Tuesday, June 30, 2015

Baby Corn Dahi Masala

Baby Corn Dahi Masala 


  • Baby Corn - 1 packet 
  • Besan / Gram Flour- 1 tsp 
  • Curds churned - 1/2 cup 
  • Salt to taste 


Seasoning 

  • Oil- 2 tsp 
  • Mustard seeds- 1/2 tsp
  • Cumin seeds- 1/2 tsp 
  • Hing/Asafoetida-2 pinch 
  • Garlic flakes- 6 
  • Green chillies-2
  • Curry leaves-1 sprig 
  • Turmeric powder- 1/4 th tsp 
  • Coriander powder-1/2 tsp 
  • Cumin powder-1/2 tsp 
  • Red chilly powder- 1 tsp 


 Garnish 

  • Coriander leaves - A few chopped . 


Method 
Cut Baby corn into roundels . Pressure cook for 1 whistle . 

Crush garlic flakes n green chillies .

Add gram flour to the churned curds n mix well . 

In a kadai add oil , splutter mustard seeds n crackle cumin seeds. Add crushed garlic flakes along with crushed green chillies n fry for a while . Add curry leaves n hing . Then add all the powders n fry for 2 minutes . Add the  cooked baby corn roundels . Boil well n then add the gram flour churned curds mixture n on sim flame give a quick boil . Do the garnishing .



Roasted Nendrabale ( Kerala Banana )



Roasted Nendrabale/  Kerala Banana .


  • Nendrabale/Kerala Banana- 1 


Method 
Wash n pat dry the kerala banana , then roast it directly on flame turning on all sides ... 

Cool n peel ... slice n eat . 

Methi Mushroom

Methi Mushroom 


  • Mushroom - 1 packet 
  • Fresh Methi Leaves - 1 fist full 


For Marination 

  • Curds- 1 tblsp  
  • Kasuri Methi Crushed- 2 tsp 
  • Kashmiri Red Chilly Powder- 1 tsp
  • Coriander Powder- 1 tsp 
  • Cumin Powder-1 tsp
  • Turmeric powder- 1/4 th tsp
  • Garam Masala Powder-1/4 th tsp 
  • Ginger Garlic Paste - 1 tsp
  • Gram Flour/Besan - 1/2 tsp 
  • Salt to taste . 


Seasoning 

  • Oil- 1 tblsp 
  • Methi Seeds/Fenugreek seeds- 1/4 th tsp 
  • Green chillies - 1 ( chopped into rings ) 
  • Onion -2  


Method 
Wash the mushrooms well , slice them . 

Wash the methi leaves ... tear the leaves with hands as chopping will make them bitter . 

Marinate the sliced mushrooms with curds , crushed kasuri methi , all the powders, ginger garlic paste, gram flour n salt . Keep it covered for about 10 mts . 

In a kadai add oil, add the methi seeds n allow it to sweat . Then add the chopped green chillies n fry for a while . Add the chopped onions till reddish brown . Add the marinated mushroom , n cook till soft . Add the methi leaves n cook for sometime . 

Serve hot with Rottis/Phulkas . 


Instant Sooji ( Semolina ) Dhokla

Instant Sooji ( Semolina ) Dhokla 


  • Sooji Rawa / Fine Semolina -1 cup 
  • Sour Curds- 1 cup 
  • Water- 1/4 th cup
  • Eno Fruit Salt- 1 tsp 
  • Oil- 1 tsp to mix eno fruit salt 
  • Oil - 1 tsp to grease the plate for steaming dhokla 
  • Salt to taste 


Seasoning 

  • Oil- 1 tsp
  • Mustard seeds- 1/2 tsp
  • Cumin seeds-1/2 tsp
  • White Sesame seeds -1/2 tsp 
  • Finely chopped Green chilly -1  
  • Curry leaves chopped - 2 sprigs


Garnishing 

  • Chopped coriander leaves - 3 tsp 


Method 
In a bowl add semolina, sour curds, water and salt ..mix well n make sure no lumps are formed . Set aside for about 20 mts . 

 Add eno fruit salt n oil to the batter . mix well . dont keep this batter for long time 

Grease the plate n pour this batter half the capacity . Steam on medium flame  for about 15 mts . 

Cool the steamed dhokla for few minutes n then cut into square shapes . Place these square shaped dhoklas on a plate, pour the seasoning  all over it n then do the garnishing . 

Serve with coriander mint chutney and sweet tamarind chutney . 


Monday, June 29, 2015

Broken Wheat Dosa

Broken Wheat Dosa 



  • Urid Dhal - 1 cup
  • Daliya/Broken wheat- 2 cups .
  • Grated Ginger- 1 tsp 
  • Green chilly minced-2 tsp 
  • Salt to taste .


Method 
Wash n soak urid dhal for 3 hours n then grind to a fine batter.Add salt n ferment overnight .

Next day morning add broken wheat to the fermented batter ( for a minute or two , can grind it again to a coarse powder in a mixer if the broken wheat is too thick ( like idly rawa ) , add grated ginger n minced green chilly , mix well ..allow to stand for about 5 mts . 

Heat a dosa tawa , smear oil n spread a ladle full batter ( dont spread too much ) n roast on both sides . 

Serve hot with pickle/chutney . 

Jaggery Coffee

Jaggery Coffee 


  • Milk- 1 cup
  • Water- 2 cups 
  • Jaggery cubes- 2 piece 
  • Coffee Powder- 1 tsp heaped . 


Method 
Add 2 cups of water with  jaggery cubes in a vessel n let it boil well n reduce the water to 1 cup ... add coffee powder, switch off , keep covered so for about 10 mts . Strain it . Add 1 cup of hot milk ... 

Serve Hot .

Note: Coffee Jaggery is used here ... its called chitte bella ... if this is not got then can use any other jaggery . 

Gobhi Ajwain Kasuri Methi Stir Fry !

Gobhi Ajwain Kasuri Methi Stir Fry !


  • Cleaned , washed cauliflower florets - 2 cups
  • Oil- 3 tsp
  • Mustard seeds-1/2 tsp
  • Ajwain, /  carom seeds -3/4 th  tsp 
  • Kasuri Methi - 2 tsp ( crushed ) 
  • Dry red chilles-3 
  • Salt to taste . 


Method 
In a kadai add oil , splutter mustard seeds, add torn dry red chillies, ajwain n fry for a while then add the cleaned cauliflower florets along with very little water, crushed kasuri methi along with salt n cook till done . dont make mushy n retain the crunchiness . 

Ponsa Muddo ( Jackfruit dumplings steamed in turmeric leaves )

Ponsa Muddo ( Jackfruit dumplings steamed in turmeric leaves )


  • Raw Rice- 1 cup 
  • Jackfruit chopped - 2 cups 
  • Grated coconut- 2 cups  
  • Jaggery - Marble size ( can increase according to the sweetness u prefer ) 
  • Pinch of salt . 


Method 
Wash n Soak Raw Rice for about 2 hours . 

Wash the turmeric leaves , pat them dry n remove the tips of the leaves n keep aside . 

Grind grated coconut, jackfruit pieces , jaggery piece to a fine paste ..add soaked raw rice n then grind it to semi coarse batter , dont add water as this batter needs  to be thick .  ( like idly rawa consistency ) .Remove the batter n add salt . mix well . 

Place the turmeric leaf n on it add 2 or 3 tsp of the ground batter . Fold it . repeat for all the other leaves as well .

Heat a steamer n place them neatly in it n steam for about 15 to 20 mts . 

Serve hot with dollop of ghee . 

Note : if there is no turmeric leaves then  u can steam the same in plantain leaves . 

Sunday, June 28, 2015

Gud Gud Alambe Bhutti ( Tunder Mushrooms cooked in coconut based dry masala )


Gud Gud Alambe Bhutti ( Tunder Mushrooms cooked in coconut based dry masala ) 

  • Cleaned n peeled Gud Gud Alambe -1 kg 
  • Onion - 1 
To grind to a semi coarse paste 
  • Grated coconut-1 cup
  • Roasted Dry red chillies-4 to 5 or according to taste 
  • Coriander seeds -2 tsp (dont roast them ) 
  • Tamarind-Tamarind seed size 
  • Salt to taste 
Seasoning 
  • Oil- 2 tsp
  • Onion - 1 
  • Salt to taste 

Method 
Pressure cook Thunder mushrooms ( Gud Gud Alambe)  n chopped onion  with salt  for 1 whistle ..dont discard the water n keep it aside ...


Grind little Grated coconut, roasted chillies,tamarind to a paste ,just before taking out the masala add in coriander seeds along with the remaining grated coconut n grind for a minute or two . 


In a kadai add oil, chopped onions n fry till pink .. add the  ground masala , fry for a while add in salt n cooked thunder mushrooms  n cook till it dries .  ! 

Ladies Finger Masala Palya

Ladies Finger Masala Palya 

Tender Ladies Finger - 1/4 th kg 

To Grind to a coarse paste 

  • Grated coconut- 1/4 th cup
  • Green chillies-3 or according to the taste 
  • Ginger- small piece 
  • Turmeric powder- 1//4 th tsp 
  • Salt to taste .


Seasoning

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


Method 
Wash the ladies finger , pat dry n chop into 2 inch pieces .

Grind grated coconut, green chillies, ginger piece, turmeric powder n salt to a coarse paste .  

In a kadai add oil, splutter mustard seeds, then add torn dry red chillies , ground masala paste. Add the chopped ladies finger n cook till done . Mix well . 



Mitta Mirsange Phovu ( Salt n green chilly Beaten Rice )

Mitta Mirsange Phovu ( Salt n green chilly Beaten Rice  ) 

Pathal Phovu /Paper Avalakki /Thin Beaten Rice-2 cups 

To grind to coarse chutney ( dont roast the ingredients ) 

  • Grated coconut- 1/4 th cup 
  • Green chillies- 3 
  • Coriander seeds- 1 tsp 
  • Cumin seeds- 1 tsp 
  • Tamarind - small piece 
  • Jaggery - chick pea size 
  • Turmeric  powder- a pinch 
  • Salt to taste 


Garnishing

  • Chopped onion - 4 tsp 
  • Coconut oil- 1/2 tsp 


Method 
Grind grated coconut , green chilles, coriander seeds, cumin seeds, tamarind, jaggery , turmeric powder n salt to a coarse chutney .

In a deep bottomed bowl add this ground chutney , thin beaten rice ..n mix well ...  then do the garnishing n serve immediately . 

White Rice, Tomato Rasam, Valval, Snake gourd fries, Snake gourd upkari, Ambuli nonche , Kuvale Sasam n fried Happolu n Pappodu !

White Rice, Tomato Rasam, Valval, Snake gourd fries, Snake gourd upkari, Ambuli nonche , Kuvale Sasam n fried Happolu n Pappodu !

Tomato Rasam 


  • Tomato - 3 ripened 
  • Rasam Powder- 1 tsp 
  • Jaggery - small piece
  • Salt to taste 
Seasoning
  • Ghee/oil-1 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves- 1 sprig 
Method 
Wash the tomatoes n chop them roughly . Add enough water for rasam consistency in a vessel n  add the chopped tomatoes n boil well till the raw smell goes . Add the jaggery piece.salt  n boil again . Add the rasam powder , boil for 2 to 3 mts . Then give the seasoning . 


Val Val.. (yogirathna)..mixed vegetable curry  in coconut milk
  •   Vegetables -6 to 7 types ( Pumpkin, Ash gourd, potatoes, beans, Tendle, alsando, surnu etc )
  • Grated coconut-21/2 cups
  • Slit green chillies -5 to 6 
  • Cashew nuts- 5 to 8 
  • salt to taste  

Seasoning 

  • 1 tbsp ghee
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1 tsp
  • Curry leaves-1 sprig
Method
Extract coconut milk from grated coconut . 

Chop the vegetables into medium size pieces n cook them in water along with cashew nuts , when half cooked add in slit green chillies ...n cook again ,when done add salt n coconut milk n bring it to a boil ... 


switch off n give the seasoning . 



Snake Gourd Fries . 


  • Snake Gourd- 2 
  • Red chilly powder-11/2 tsp 
  • Rice flour- 1 tblsp 
  • Hing - 2 huge pinch 
  • Turmeric powder- 1/4 th tsp 
  • Salt to taste .


Method 
Wash snake gourd n scrap it lightly . Cut into roundels . 

In a vessel add red chilly powder, hing, turmeric powder along with salt . mix well n add the snake gourd roundels . Mix again n keep aside for about 5 mts 


Heat oil in a kadai , roll the marinated snake gourd roundels in rice flour n deep fry till crisp . 




Podale Upkari ( Snake Gourd Stir fry ) 


  • Tender Podale /Snake Gourd - 3
  • Oil- 2 tsp
  • Mustard seeds- 3/4 th tsp
  • Dry red chillies- 3 or 4 or according to the taste .
  • Grated coconut- 3 tsp 
  • Salt to taste 


Method 
Wash the sanke gourd's n scrap it lighty . Remove the seeds n chop them into 2 inch slices . 


In a kadai add oil, splutter mustard seeds n add torn dry red chillies , add the sliced  snake gourd  n then little water along with salt . Cover n cook till done ..Add grated coconut , mix well .



Kuvale Sasama ( Ash gourd in coconut based gravy ) 
  • Kuvale/Ash gourd-1/2 kg
  • Grated coconut-1 cup 
  • Roasted dry red chillies- 4 to 5 
  • Tamarind- tamarind seed size
  • Mustard seeds-1/2 tsp 
  • Salt to taste 

Seasoning

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

Method 
Scrap the hard skin of Ash gourd n chop it to 2 inch square pieces. 

Cook these pieces with little water and salt .

Grind grated coconut , Roasted chillies , tamarind n salt  to a fine paste .. n when just about to remove the paste add the mustard seeds n grind again for a minute . 

Add the ground paste to the cooked ash gourd and boil , then give the seasoning  


Snake Gourd fries

Snake Gourd Fries . 


  • Snake Gourd- 2 
  • Red chilly powder-11/2 tsp 
  • Rice flour- 1 tblsp 
  • Hing - 2 huge pinch 
  • Turmeric powder- 1/4 th tsp 
  • Salt to taste .


Method 
Wash snake gourd n scrap it lightly . Cut into roundels . 

In a vessel add red chilly powder, hing, turmeric powder along with salt . mix well n add the snake gourd roundels . Mix again n keep aside for about 5 mts 


Heat oil in a kadai , roll the marinated snake gourd roundels in rice flour n deep fry till crisp . 

Saturday, June 27, 2015

Spring Onion Dhal

Spring Onion Dhal


  • Thur Dhal - 1/2 cup
  • Spring onion greens - 1 huge bunch
  • Green chillies- 3
  • Turmeric powder- 1/4 th tsp
  • Salt to taste


Seasoning 

  • Oil- 2 tsp 
  • Garlic flakes chopped- 2 tsp 
  • Cumin seeds- 1//2 tsp 


Garnishing 

  • Lime Juice - 1 tsp 


Method 
Wash the thur dhal n pressure cook it with turmeric powder . 

Cool n mash it well .

Wash spring onion greens n chop them . In a kadai add a tsp of oil n saute the chopped spring onion greens for a minute or two  . Add this sauteed greens to the cooked dhal along with water , chopped green chillies , salt n boil well . Give the seasoning n then garnish . 

Serve hot with Rice /Rottis . 

Chitrana with Ground Masala .

Chitrana with Ground Masala . 

Cooked Rice- 2 cups 

To grind 

  • Grated coconut- 1 tblsp  
  • Chana Dhal - 1tsp 
  • Cumin seeds- 1/2 tsp 
  • Coriander seeds- 1 tsp 
  • Methi seeds- 1 pinch 
  • Dry Red chillies- 3 
  • Pepper corns- 4 
  • Tamarind - Tamarind seed size 
  • Salt to taste . 


Seasoning 
Oil-2 tsp 
Mustard seeds- 1/2 tsp 
Curry leaves- 1 sprig 
Peanuts- 2 tsp 
Dry red chilles- 2 

Method 
Dry roast chana dhal, cumin seeds, coriander seeds, dry red chillies , pepper corns , Methi seeds .Cool n grind it along with grated coconut , tamarind n  salt to a semi coarse paste . 

In a kadai add oil , splutter mustard seeds, add curry leaves , torn dry red chillies, peanuts n fry for a while , add the ground paste n fry for a minute or two . Add the cooked rice n mix well . 

Serve hot . 

Avnas Ambe Humman /Upkari ( Pineapple n Mangoes cooked in a semi based gravy )

Avnas Ambe Humman /Upkari ..A typical amchi seasonal delicacy !  ( Pineapple n Mangoes cooked in a semi based gravy ) its sweet ,spicy n tangily yummz !
  • Ambe gointa -8 ( a small variety of  mango which is preffered for this ) ..if not use any other variety ..
  • Ripe Pineapple pieces- 1 cup 
  • Green chillies-3
  • Small piece jaggery or according to the sweetness 
  • Rice flour or maida -1 tsp ( Mix in little water ) 
  • Salt to taste 
Seasoning 
  • Oil - 1 tsp 
  • Mustard Seeds-1/2 tsp 
  • Dry Red chillies-2 
  • curry leaves-1 sprig
Method

Wash mangoes n peel the skin . Now add water to the peeled mango skin n squeeze it .. discard the squeezed skin .. to this water add d peeled mangoes, Pineapple pieces, slit green chillies, jaggery Salt n enough water .. cook well .  .. in little water add maida or rice flour n prepare a paste , see to it that no lumps is formed .Add this to the cooked stuffs  , stir well  n give a quick boil .. 
season with mustard, dry chillies and curry leaves ! 

This gravy shouldn't be too thick nor watery ..

Masala Dosa with Potato Bhaji, shallot onion sambar n coconut chutney


Masala Dosa with Potato Bhaji, shallot onion sambar n coconut chutney 

For Dosa 

  • Raw Rice/Dosa Rice-  4 cups
  •  Urad dhal- 1 and 1/2 cups 
  • Chana dhal  -1/4 th cup
  • Thur  dhal 1/4th cup
  • Methi seeds-1 tsp 
  • Poha/Beaten Rice-  1 fist 
  • Sugar - 1 tsp 
  • Salt to taste 


Method 
Wash and Soak raw rice, urad dhal, chana dhal, thur dhal n methi seeds for about 5 to 6 hours. 

Just 10 minutes before grinding, wash and soak the poha /beaten rice in little water . 

Grind all the above  to a smooth batter , remove the batter n add salt . Allow  it to ferment overnight . 

Just before making the dosas ,Add a  tsp of sugar to the fermented batter n mix well . 


Heat a dosa tawa , smear oil n spread the dosa in circular motion , add oil to the edges of dosa n roast well only on one side . Place a big spoon of potato bhaji in the middle n  fold the dosa .

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


Potato Bhaji 
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-1tsp
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 . 


Shallot Sambar
  • Shallot ( small sambar oninons) -1 cup
  • Thur Dhal- 1 cup
  • Tomatoes-1
  • MTR Sambar Powder- 2 tsp
  • Tamarind - marble size
  • Hing /Asafoetida- a pinch
  • Salt to taste 

Seasoning

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

Garnishing

  • Coriander leaves

Method
Soak Shallot onions ( small onions ) in water for about 1/2 an  hour .This will ease to peel the skin .

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


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


Pressure cook shallot onion ( small onion )  and tomato for 1whistle  


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



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 !