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Sunday, August 9, 2015

Spicy Egg Pepper Fry

Spicy Egg Pepper Fry 


  • Boiled Eggs - 4
  • Salt to taste 

To dry Roast and Grind to a semi coarse powder

  • Whole Black Pepper- 2tsp 
  •  Cumin Seeds-1 tsp 
  •  Fennel Seeds-1tsp 
  • Coriander Seed-1tsp
Seasoning 
  • Oil- 2 tsp 
  • Mustard seeds-1/2 tsp
  • Hing /asafoetida - a pinch 
  • Curry leaves- 1 sprig 
  • Ginger Garlic Paste - 1 tsp ( pound them fresh to get a nice taste )
  •  Onion-2 
Garnishing 
  • Chopped coriander leaves 

Method 
Boil eggs, remove the shell n slice them .Keep aside 

Dry roast whole pepper corns, cumin seeds , fennel seeds n coriander seeds ... n powder them to semi coarse .

In a kadai add oil, splutter mustard seeds, add hing, curry leaves , ginger garlic paste n saute for few minutes.Add chopped onions n fry till transparent . Add the ground powder n fry well till the raw smell goes. Add little water  , salt n boil it well . Add the sliced egg n boil till the masala is dry n it gets coated on the eggs . Then garnish with coriander leaves 

Goes well with Rice/Rottis/Phulkas 

Phova ( Beaten Rice ) Bisi Bele Baath

Phova ( Beaten Rice ) Bisi Bele Baath 

  • Thick Beaten Rice /Thick Phova - 2 cups
  • Thur Dhal- 1 cup 
  • Water- 3 cups to cook the baath . 
  • Turmeric powder- 1/4 th tsp 
  • Tomato - 1 
  • Mixed chopped veggies ( carrot , potato, knol khol, beans, green peas , semebadane ( Chayote Squash) - 1/2  cup each ... 
  • Bisi Bele Baath powder- 3 tsp heaped ( i used MTR ) 
  • Tamarind - huge lemon sized balls - 2 ( Soak in water for about 20 mts ) .squeeze the tamarind well , throw the residue n then add the bisi bele baath powder to the tamarind water n mix well . 
  • Salt to taste 

Seasoning 

  • Oil- 2 tsp
  • Mustard seeds- 1 tsp
  • Curry leaves- 2 sprig 
  • Cashew nuts  whole -10 

Method 
Wash n pressure cook thur dhal adding turmeric powder ... 

Pressure cook vegetables adding salt only for 1 whistle , dont make it mushy by over cooking . 

Wash the thick phova n drain the water ... ( no need to soak the phova ) 

In a kadai add the cooked dhal, cooked vegetable, tamarind water mixed bisibele bath powder , 3 cups of water ,salt , Washed thick phova,  ,chopped tomato n  Boil well , stir in between ... Then give the seasoning .

Serve hot adding a tsp of ghee on the top with any raitha ! 

Note : The phova tends to soak up water easily , so after sometime it tends to become dry n thick .

Friday, August 7, 2015

Drumstick Amti with Goda Masala n Dried Kokum .


Drumstick Amti with Goda Masala n Dried Kokum .


  • Thur dhal - 1 cup 
  • Drumsticks - 2 big or 4 small .  
  • Turmeric powder -1/4 th tsp 
  • Asafoetida/Hing - a pinch 
  • Kashmiri red chilly powder - 2 tsp 
  • Goda masala -2 tsp ( I have used Bedekar Goda Masala ) 
  • Jaggery- 1 lemon sized ( adjust to taste )
  •  Dried  kokum- 3 or 4 ... if not then use 1 lemon sized tamarind .
  • Grated coconut- 1 tblsp ( ground ) 
  • Curry leaves- 2 sprig  
  • salt to  taste 


Seasoning 

  • Oil -1 tsp 
  • Mustard seeds- 1/2 tsp 
  • Cumin seeds- 1/2 tsp 
  • Hing /Asafoetioda- a pinch 


 Garnish


  • Coriander leaves


Method
Wash n pressure cook thur  dhal with  turmeric powder n  pinch of asafoetida . cool n mash it well .


Wash n chop drumsticks to 4 inch pieces, scrape the outer fibre n cook it in little water ..dont over cook n make it mushy . 

In a kadai add oil n splutter  mustard seeds, cumin seeds..then add asafoetida,  n saute for 1/2 a minute .  Then add cooked dhal, cooked drumstick n water ( for desired consistency ) chilly powder, goda masala, ground grated coconut, dried kokum ,curry leaves , jaggery , salt n boil well . 

 Garnish with  coriander  leaves. 

Tomato Onion Pickle

Tomato Onion Pickle 


  • Tomato - 3 huge red n pulpy 
  • Onion - 2 huge
  • Garlic Cloves- 6 
  • Turmeric powder-1/2 tsp 
  • Red Chilly Powder- 2 tsp 
  • Salt to taste

Seasoning 
Oil - 1 tblsp 
Mustard seeds- 1 tsp
Methi seeds /fenugreek seeds - 1/4 th tsp
Urid Dhal- 2 tsp 
Hing/Asafoetida- a generous pinch 
Curry leaves- 1 sprig 
Dry red chilly - 2 

Method 
Wash and chop the tomatoes ,  onions n garlic very finely.

Heat oil in a kadai , splutter mustard seeds, Add methi seeds n fry for 2 minutes . Add urid dhal n fry till turns brown . Add hing, curry laves n torn dry red chilles n fry again . Add chopped garlic n fry well , then add chopped onions n fry till it turns reddish brown .Add chopped tomatoes n cook well till the raw smell goes n it turns mushy . Then add red chilly powder, turmeric powder n cook again for a few mts . 

Mushroom Pulov

Mushroom Pulov 

  • Mushroom - 1 packet
  • Basmathi Rice- 1 cup
  • Water - 2 cups
  • Ghee+ oil- 2 tsp Each
  • Onion -1
  • Tomato -1
  • Mint leaves- a handful
  • Cloves- 4
  • Cinnamon stick- 1/2 inch
  • Bay leaf - 1
  • Cashew nuts slit-10
  • Green Cardamom pods- 3
  • Turmeric powder- 1/4 th tsp
  • Salt to taste


To grind to a fine paste

  • Green chillies- 2 or according to the spice
  • Onion - 1 small
  • Garlic cloves-3
  • Coriander leaves- 1 tblsp
  • Aniseed-1


Method
Wash basmathi rice n soak for about 20 mts.

Wash , clean n slice  mushrooms .

Slice onions , chop tomatoes n mint leaves . 

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

In a pressure cooker add ghee + oil , add cloves, ,Cinnamon  stick, cardamom pods,cashew nuts , bay leaf n fry for a while ... Add sliced onions n fry till pinkish red , add chopped tomatoes n cook till mushy . Add the sliced mushroom n saute for a while, add ground masala n fry for two minutes along with turmeric powder . Add the soaked rice n fry again for a minute or two . Add water , chopped mint leaves, salt n mix well . Pressure cook for 2 whistle 

Serve with Raitha . 


Thursday, August 6, 2015

Dudhi Thepla/Bottle Gourd Tepla

Dudhi Thepla/Bottle Gourd Tepla 


  • Wheat Flour- 2 cup's
  • Gram Flour/Besan - 1 tblsp 
  • Grated Bottle gourd - 1 cup
  • Ginger Garlic Green chilly paste - 2 tsp ( Pound them fresh finely to get a good taste ) 
  • Red Chilly Powder- 1/2 tsp
  • Turmeric powder- 1/2 tsp 
  • White Thil/Sesame seeds- 2 tsp 
  • Finley chopped coriander leaves- 1 tblsp 
  • Jaggery grated - chickpea size ( optional ) 
  • Oil- 2 tsp
  • Curds- 1 tblsp 
  • Salt to taste 


Method 
Wash and peel the bottle gourd and grate it and keep it aside. dont squeeze n discard the water as that is needed to prepare the soft dough . 

In a bowl, add wheat flour , gram flour, ginger garlic green chilly paste , grated jaggery white thil, red chilly powder, salt n mix well ..add the grated bottle gourd, curds, oil n chopped coriander leaves n knead to a soft dough . 

Make equal sized balls of the dough , dust it with flour n roll it with a rolling pin .

Heat a tawa, place the rolled tepla on the heated tawa n cook on both sides ..can apply ghee or oil while roasting ... 

Serve hot with pickle n curds . 



Wednesday, August 5, 2015

White Rice, Cherry Tomao Methi Sambar, Raw Mango Pickle , Banana Chilly Besan Fries, Baigan Tawa Rawa Fries, Bhindi sabzi, Pineapple Mensukayi, Bharli Vangi (stuffed brinjal ) n curds .

White Rice, Cherry Tomao Methi Sambar, Raw Mango Pickle , Banana Chilly Besan Fries, Baigan Tawa Rawa Fries, Bhindi sabzi, Pineapple Mensukayi, Bharli Vangi (stuffed brinjal ) n curds . 

Cherry Tomato Methi Sambar


  • Cherry Tomatoes-  A handful 
  • Methi Leaves- 1  bunch 
  • Thur Dhal- 1 /2 cup
  • Tamarind-  Goose berry size 
  • Hing /Asafoetida - 2 pinch ( i use solid hing ) 
  • Sambar powder- 2 tsp heaped . 
  • Salt to taste 


Seasoning 


  • Oil- 1 tsp
  • Curry leaves- 1 sprig 


Method

Wash the Methi leaves well . 

Wash n pressure cook Thur dhal, cool n mash it well . 


Pressure cook cherry tomatoes n Methi leaves for 1 whistle . 


Soak tamarind in little water for 10 mts n extract it n throw the residue 


Soak Hing in little water , till it dissolves . 


Add sambar powder to the tamarind water n mix well .Add this to the cooked stuffs, along with salt  n boil well n then season . 



Banana Chillies Besan Fries
  • Banana Chillies- 12
To make a semi solid batter

  • Besan /Gram flour- 1/2 cup
  • Chilly powder- 1/4 th tsp
  • Ajwain /carom seeds- 1/2 tsp
  • Rice flour- 2 tsp 
  • Water as needed to prepare the batter
  • Salt to taste 
  • Oil as required to deep fry 

Method
Wash n pat dry the banana chillies. Slit it till the stalk n retain the whole chillies n remove the seeds .

Prepare a batter using besan, chilly powder,, ajwain,rice flour ,  salt n water to a medium consistency .


Heat oil in a deep kadai , dip the chillies in the batter n deep fry till crisp . 




Baingan Tawa Rawa Fries 


  • 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  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 .  




Bhindi Sabzi 

  • Ladies Finger - 1/4 kg 
  • Salt to taste 

Seasoing 
Oil- 2 tsp
Mustard seeds- 1/2 tsp 
Hing/Asafoetida- 2 pinch 
Curry leaves- 1 sprig 
Slit green  chilles- 3 

Method
Wash n pat dry the ladies finger . 

Chop them slant to 3 inch pieces . 

In a kadai add oil, splutter mustard seeds, add hing, curry leaves n slit green chilles n fry for 2 minutes . Add the chopped  ladies finger n fry well for a few mts , till the mushiness of the ladies finger goes off .Sprinkle little water .cook till soft . 

Pineapple Menskayi ( A udupi Brahmin Delicacy )
  • Pineapple chopped - 1/2 cup
  • Red chillies - 2 -3
  • Urad dhal - 1 tsp 
  • Coriander seeds-1tsp
  • Methi - 1/4 th tsp
  • Sesame seeds- 1 tsp
  •  Grated coconut- 2 tbsp
  • Tamarind - tamarind seed size (depends on the sourness of pineapple )
  • Turmeric - 1/4 th tsp
  •  Jaggery - 1 tbsp
  • Salt - to taste
  • Oil- 1 tsp

Seasoning:
  • Asafoetida - a pinch 
  •  Mustard seeds - 1/2 tsp
  • Curry leaves - 1 sprig
  •  Oil -1 tsp

Method:
 In little oil roast Red chillies, urad dhal, methi, Coriander seeds, grated coconut, and sesame ..cool n grind it to a powder it .
 Cook the pineapple pieces with a cup and water ,jaggery ,salt tamarind add the ground powder n boil again till done ! once cooked give the seasoning
..
Note This gravy shoudnt be thick nor watery ! it has to be medium .

Bharali Vangi (Stuffed Brinjal ) Maharastrian Delicacy ! 
  • Small Brinjal-7 or 8
  • Grated coconut-1/2 cup
  • Roasted peanuts -1/4 th cup
  • Sesame Seeds-2 tsp 
  • Coriander seeds-1/2 tsp 
  • Cumin seeds-1/2 tsp
  • Tamarind pulp-1tsp
  • Chilly powder-2tsp
  • Goda Masala or Garam Masala -2 tsp
  • Grated jaggery-1tsp 
  • water-1/2 glass 
  • coriander leaves for garnishing 
  • Salt to taste 

Seasoning
  • Oil-2 tsp
  • Hing -a pinch
  • Mustard-1/2 tsp
  • Turmeric powder -1//2 tsp 

Method 
Make four vertical slits of Brinjal ..keep d steam .. n dip it in water for 20 mts ..
In little oil roast Peanuts n remove it .. in the same oil add coriander seeds, sesame seeds, cumin seeds n grated coconut n fry 4 a while , cool n grind it along with Goda/garam masala, chilly powder , jaggery and make it into power . .. add salt n tamarind pulp .. stuff brinjal with the above masala ..

In a kadai add oil , mustard , hing ,turmeric powder and stuffed brinjals n add the remaining ground masala n water .. cook till d brinjals r soft ..  check in between n stir to check d brinjal doesn't get struck to d kadai .. garnish with coriander leaves !


Mooga dhali usli / Moong dhal usli

Mooga dhali usli / Moong dhal usli


  • Moong Dhal/ Yellow split moong dhal - 1 cup
  • Water- 2 or 21/2 cups
  • Salt to taste . 


Seasoning

  • Oil - 2 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves- 1 sprig
  • Green chilles - 2 or 3 
  •  Ginger- 1/2 inch piece


Garnishing

  • Grated coconut- 1 tblsp


Method
Wash moong dhal . 

Slit or chop green chilles.

Chop ginger finely .

In a kadai add oil, splutter mustard seeds, add curry leaves, water , green chilles , chopped ginger n boil well , Add salt,  the washed  moong dhal, cover n cook till the dhal is soft but not mushy . Then Garnish . 

Banana Chilles Besan Fries

Banana Chillies Besan Fries

  • Banana Chillies- 12

To make a semi solid batter

  • Besan /Gram flour- 1/2 cup
  • Ajwain /carom seeds- 1/2 tsp
  • Water as needed to prepare the batter
  • Salt to taste 
  • Oil as required to deep fry 

Method
Wash n pat dry the banana chillies. Slit it till the stalk n retain the whole chillies n remove the seeds .

Prepare a batter using besan, ajwain,  salt n water to a medium consistency .

Heat oil in a deep kadai , dip the chillies in the batter n deep fry till crisp . 

Methi Leaves Sambar adding Cherry Tomato



 Methi Leaves Sambar adding Cherry Tomato


  • Cherry Tomatoes-  A handful 
  • Methi Leaves- 1  bunch 
  • Thur Dhal- 1 /2 cup
  • Tamarind-  Goose berry size 
  • Hing /Asafoetida - 2 pinch ( i use solid hing ) 
  • Sambar powder- 2 tsp heaped . 
  • Salt to taste 


Seasoning 


  • Oil- 1 tsp
  • Curry leaves- 1 sprig 


Method
Wash the Methi leaves well . 

Wash n pressure cook Thur dhal, cool n mash it well . 

Pressure cook cherry tomatoes n Methi leaves for 1 whistle . 

Soak tamarind in little water for 10 mts n extract it n throw the residue 

Soak Hing in little water , till it dissolves . 

Add sambar powder to the tamarind water n mix well .Add this to the cooked stuffs, along with salt  n boil well n then season . 

Tuesday, August 4, 2015

Thaikela Khadi

Thaikela khadi 


  • Thaikelo - 1 bunch 
  • Ghee - 1 tsp 
  • Cumin seeds- 1/4 th tsp
  • Pepper corns- 1/4 th tsp 
  • Dry red chilly - 2 
  • Grated coconut - 1/2 cup 
  • Tamarind-Tamarind seed size 
  • Salt to taste 


Seasoning 

  • Ghee- 1 tsp
  • Crushed garlic flakes- 5 


Method
Wash the thaikela leaves well n  dry them for sometime on a tissue paper . 

In 1 tsp ghee , roast cumin n pepper corns, dry red chillies . Then add the washed thaikelo leaves n fry well , add  grated coconut n fry for a minute or two . cool n grind it  along with tamarind to a smooth paste . 

Remove it add salt , water n boil .Then season . 

Note : The consistency should not be too watery or too thick . 

Bende kai , Kayi Rasa ( Ladies finger cooked in coconut based gravy )

Bende kai , Kayi Rasa ( Ladies finger cooked in coconut based gravy )


  • Ladies finger:1/4 th  kg
  • Oil - 2 tsp 
  • Jaggery - Marble size 
  • Tamarind- Marble size 
  • Salt to taste 


To grind to a fine paste 

  • Grated coconut-1 cup
  • Roasted dry Red chillies -5 
  • Urid dhal - 2 tsp ( Roast it in little oil ) 


Seasoning 

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

Garnishing 

  • Coriander leaves chopped 


Method 
Wash and cut ladies finger  into 2  inch size pieces

Soak tamarind in hot water for about 10 mts .squeeze and extract the juice.

In a kadai add oil n roast ladies finger for about 5 mts . 

In a vessel , add enough water ,extracted tamarind juice, jaggery., ladies finger n salt , cook till tender . 

Grind grated coconut along with roasted red chilly n roasted urid dhal to a fine paste .
Add this ground paste  to cooked vegetable along with  water if required ,so that it should have the consistency of gravy  n boil well , give the seasoning n then garnish 




Sheera /Rawa Kesari

Sheera /Rawa Kesari


  • Rawa /Semolina - 1 cup
  • Ghee- 1/4 th or 1/2 cup
  • Sugar-3 /4 th cup adjust according to sweetness
  •  Water-2 cups
  • Cloves- 3
  • Raisins-10
  •  Cashew nut  -10
  • Yellow Food color- a pinch
  • Cardamom powder- 1/4 th tsp


Method
In a deep bottomed kadai, melt ghee ,add raisins, cashew nut  n cloves n fry for a while . Take it out . 

Then add the rawa in the same ghee n fry till its roasted evenly n gives a nice aroma .

Boil water along with sugar till sugar dissolves . 

Add the boiled sugar water to the roasted semolina , mix well n keep stirring so that no lumps is formed . It starts thickening n switch off when it leaves the edges of the kadai . Add the roasted raisins , cashew nuts, cloves ,  cardamom powder n yellow colour . .Mix well .

Monday, August 3, 2015

Lemon Grass Tea

Lemon Grass Tea 


  • Lemon Grass - 4 to 5 pieces 
  • Water- 2 1/4 th cups
  • Tea Powder- 21/2  tsp 
  • Sugar - 3 tsp or as per sweetness 
  • Milk - 1 cup 


Method 
Wash lemon grass .

Boil water, lemon grass n sugar for few minutes. Add tea powder n boil again . Add milk n boil for a minute .

Strain n serve hot . 


Amti (Maharashtrian Dal )

 Amti (Maharashtrian Dal

  • Thur Dhal-1/4 th cup 
  • Tomato-1 
  • Curry leaves-1 sprig 
  • Oil- 1/2 tsp 
  • Turmeric powder-1/2 tsp
  • Salt to taste 

Seasoning 
  • Ghee -2 tsp
  • Mustard seeds  -1 tsp
  • Cumin seeds-1/2 tsp
  • Hing/Asafoetida- a pinch 
  • Crushed Garlic-3 flakes 
  • Crushed Green chillies-2 
  • Red chilly powder-1/2 tsp 
  • Curry leaves-1 sprig 
  • Salt to taste 


Garnishing  

  •  Coriander leaves- 1 tbsp
  •  Fresh coarsely ground grated coconut -1 tblsp 

Method 
Pressure Cook thur dhal, tomato , chopped curry leaves, oil   with turmeric powder .cool n mash it well .

Crush garlic n Green chillies . 

In a kadai add ghee , splutter mustard seeds n crackle cumin seeds then add chopped curry leaves, crushed garlic n green chillies, hing n fry for a while . Then add the cooked stuffs , add water ,salt n boil well. Then do the garnishing .  


Multi grain Chapathi with Potato Bhaji

Multi grain Chapathi with Potato Bhaji

  • Multi Grain  Wheat Flour - 1 cup
  • Oil- 2 tsp  
  • Water as needed to prepare the soft dough 
  • Salt to Tate 
  • Oil as required to roast 


Method

In a bowl add the wheat flour, salt, ,oil  , water n knead to a soft dough .. keep aside for about 20 mts . 

Divide the dough into equal lemon sized balls .

Sprinkle little flour on the dry surface kitchen platform or a wooden chapthi maker n place the dough ball over it n roll with a rolling pin very gently n not too hard  to a round 5 inch disc . 

Heat a tawa n place the chapathi over it. Cook on one side for half minute and flip on the second side. Cook for another half minute and smear some oil  on one side. Now flip this oiled side onto the tawa. Now you will see the chapathi fluffing . Similarly add oil on the second side and fry both sides till chapathi is completely cooked and brown spots appear on it.  Move each edge to middle of the tawa and cook so that all the edges are evenly cooked. 



For 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 .