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Wednesday, September 30, 2015

White Rice, Kultha Kadi, Kulithu n Magge Ambat, Cabbage Ambado with ground batter n Cabbage Onion Sannapolo !

White Rice, Kultha Kadi, Kulithu  n Magge Ambat, Cabbage Ambado with ground batter n Cabbage Onion  Sannapolo ! 



Kultha Kadi ( Horse gram Plain Rasam )

  • Kulithu/ Horse gram - 1 cup 
  • Green chilly 2 slit 
  • Salt to taste 
Seasoning for Saaru (Rasam) 
  • Oil-1 tsp 
  • Dry red chillies-  3 
  • Crushed Garlic flakes - 6 

Method for Saaru ( Rasam ) 
Wash horse gram ( Kulithu ) n Pressure cook it for about 8 to 10 whistles or till completely cooked. ( dont over cook n make them mushy ). 

Separate the cooked liquid and the cooked horse gram ( Kulithu  , n use this cooked horse gram to prepare the coconut based gravy ) 
In a vessel add the cooked liquid along with slit green chilles , salt and water ( adjust the consistency as required ) . Boil it n later give the seasoning . 


 Kultha n  Magge Ambat ( Horse gram cooked in coconut based gravy ) 
  • Kulithu ( Horse Gram ) .... 1/2 cup
  • Onion ... 1 medium 
  • Magge ( Mangalore yellow cucumber )... chopped to 2 inch pieces ( remove the skin )... 1 cup 
  • Salt to taste  


To grind to a fine paste 

  • Grated coconut ... 1 cup
  • Roasted dry red chillies... 4  
  • Tamarind ..Tamarind seed size 


Seasoning 

  • Oil..2 tsp
  • Onion .. 1 huge finely chopped 


Method 
Wash horse gram n Pressure cook it for about 8 whistles or till cooked ( dont over cook n make it mushy ) 

Chop onion n cook it along with Mangalore cucumber pieces in little water 



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

Add the ground paste to the cooked stuffs n boil well adding salt .

Then give the seasoning . 


Cabbage Ambado with Ground batter .

  • Chopped cabbage- 2 cups
  • Chopped onion - 1 cup 

To grind
  • 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- 3 tsp 
  • Tamarind -Tamarind seed size 
  • Salt to taste 

Method 
Soak Raw rice n dhal for 2 hours !

Grind red chillies , grated coconut n tamarind to a fine paste n then add d soaked rice n dhal n grind to a Semi coarse paste. Remove it  n add salt .. the batter has to b thick .. add in the chopped cabbage and chopped onion . mix well . 

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 5 to 6 balls at a time n deep fry in oil till golden brown !


Cabbage Onion Sannapolo 


  • Cabbage  . washed , cleaned n chopped  ..1 cup
  • Onion ... 2 chopped
  • Salt to taste

To grind

  • Raw Rice ..1 cup
  • Thur dhal .. 1 fist
  • Grated coconut... 11/2 cup
  • Dry red chilles ..5 or according to the spice
  • Tamarind ..Tamarind seed size


Method
Soak raw rice n thur dhal for about 2 hours .

Grind grated coconut , dry red chilles n tamarind to a fine paste , then add the soaked raw rice n thur dhal n grind to a semi coarse paste ... dont add water while grinding ... the batter has to be thick .

Remove add salt , mix well n add the chopped cabbage n chopped onion .

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 .


Tuesday, September 29, 2015

Kulithu , Masinga sanga , Gabbo koddel ( Horse gram , drumstick n Banana tree fiber spicy coconut based gravy )

Kulithu , Masinga sanga , Gabbo koddel ( Horse gram , drumstick n Banana tree fiber  spicy coconut based gravy )  


  • Kulithu ( Horse Gram ) .... 1/2 cup
  • Drumstick ..2 
  • Tender banana fiber chopped to 2 inch pieces ..1 cup 
  • Salt to taste 


To grind to a fine paste 

  • Grated coconut ... 1 cup
  • Roasted dry red chillies... 6 
  • Tamarind ..Tamarind seed size 


Seasoning 

  • Oil..2 tsp
  • Crushed garlic flakes ..6 


Method 
Wash horse gram n Pressure cook it for about 8 whistles or till cooked ( dont over cook n make it mushy ) 

Wash drumstick , chop it to 2 inch pieces , remove the fiber . 

Cook the chopped banana fiber n chopped drumstick in little water . 

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

Add the ground paste to the cooked stuffs n boil well adding salt .

Then give the seasoning . 

Wednesday, September 9, 2015

Sprouted Matki Usal

Sprouted Matki Usal


  • Matki 1 cup

Seasoning

  •   Oil 2 tsp
  •  Mustard seeds  1/2 tsp
  • Hing / asafoetida  2 pinch
  •  Turmeric powder 1/4 th tsp
  •  Red chilly powder 1 tsp
  • Curry leaves 2 Sprigs
  •  Goda masala 3/4 th tsp  ( i used Bedekar Goda Masala )
  • Dried Kokum petals  3
  •  Jaggery  chickpea size
  • salt to taste

Garnishing

  • Grated coconut  1tblsp
  • Chopped coriander leaves  2 tsp


Method
Wash n Soak matki in water overnight . Drain the water well n then tie it in a muslin cloth ... n allow it to sprout .

In a kadai add oil  n splutter  mustard seeds. add hing , curry leaves n fry for a while .  Then add turmeric powder, chilly powder , later add sprouted  matki and saute for few minutes. Add salt . Add little water , cover n cook for few minutes . Dont add too much water n make it mushy  . When matki is half cooked add goda masala ,  dried kokam petal, jaggery  n cook till done N then do the garnishing .

Serve hot with chapati /Rottis

Note : It shouldnt be too watery nor too dry .Medium consistency . 

Tuesday, September 8, 2015

Tawa Rawa Shallow fried Pathrado Version 1

Tawa Rawa Shallow fried Pathrado    Version 1


  • Tender Colocassia /Pathrade leaves 10
  • Semolina /fine rawa  1/2 cup
  • Oil as required to shallow fry .


To soak n grind to a coarse paste 

  • Thur dhal 1 full fist
  • Raw Rice 1 tblsp heaped
  • Grated coconut  1 cup
  • Coriander seeds 1 tsp
  • Urid dhal 1/2 tsp
  • Roasted dry red chilles 12 or according to the spice
  • Tamarind  Marble size
  • Hing/Asafoetida  generous pinch
  • Jaggery  a small piece
  • Salt to taste


Method
Wash the colocassia leaves well . Remove the fibre n pat dry .

Soak thur dhal n rice for about 2 hours .

In little oil, roast coriander seeds n Urid dhal separately n  cool it .

Grind roasted dry red chillies , grated coconut, hing, jaggery, tamarind to a fine paste ..then add the roasted coriander seeds, roasted urid dhal,  thur dhal n rice n then grind to a coarse paste . Remove it n add salt .Mix well .



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 or till cooked . 

cool well n cut into thin slices  . Roll them over semolina . 

Heat a tawa , add in little oil , n place the semolina rolled pathrade n shallow fry till crisp on both sides . 

.

Saturday, September 5, 2015

Ponsa Patholi ( Jackfruit Dumpling's with jaggery based coconut stuffing )

Ponsa Patholi ( Jackfruit Dumpling's with jaggery based coconut stuffing ) 

Banana Leaves  2 

To grind the outer covering 
  • Raw  rice - 1 cup 
  • Jackfruit pieces 2 cups 
  • Grated coconut- 1/2  cup 
  • Jaggery crushed 3/4 th cup (adjust according to sweetness ) 
  • Pinch of salt 
Filling 

Finely  grated fresh coconut  - 2 cup's
Grated Jaggery-1cup  
Cardamom powder -1/2 tsp

Method
Wash the banana leaves  , pat it dry n slice it to rectangular  pieces  . 

Soak Raw rice in water for about 1 hour .

Grind soaked raw rice along with grated coconut, jaggery powdered , jackfruit pieces  to a very smooth batter  . Add pinch of salt to the batter . dont add water while grinding .

In a kadai ,melt the grated jaggery with little water ,  then add the grated coconut , mix well .Switch off , and then add cardamom powder n mix everything well . 

Take the sliced rectangular  piece of banana leaf , spread a spoon full of thin layer of the ground paste , then place a tsp of the filling length wise n fold it . Follow the same procedure for rest of the leaves .

Assemble them in a steamer n steam for about 15 to 20 mts. 

Serve hot with Ghee 

Bottle Gourd Peel Chutney

Bottle Gourd Peel chutney


  • Bottle gourd peel's 1 cup
  • Grated coconut 1/2 cup
  • Urid dhal 2 tsp ( roast them in little oil till golden brown ) 
  • Roasted dry Red chilly 2 or according to the spice
  • Jaggery chick pea size
  • Tamarind Tamarind seed size
  • Salt to taste


Seasoning

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

Method
Chop the bottle gourd peels . In little water add  jaggery,  tamarind , chopped bottle gourd peels and cook till soft . cool it 

Grind cooked peel's, grated coconut,roasted urid dhal  , roasted dry red  chilly ,salt to a fine paste  by adding little water .

 Remove n do the seasoning 

Goes well with rice, dosa , idly . 

Friday, September 4, 2015

Ladies Finger Huli

Ladies Finger Huli


  • Ladies Finger 1/4 th kilo
  • Tamarind Marble size
  • Thur Dhal 1/2 cup

To grind to a fine paste 

  • Oil 1 tsp
  • Coriander Seeds 2 tsp
  • Dry Red chilly  4 to 5
  • Urid dhal 1/2 tsp
  • Chana Dhal 1/2 tsp
  • Methi/Fenugreek seeds 1/4 th tsp
  • Hing/Asafoetida generous pinch
  • Poppy Seeds 1/4 th tsp
  • Grated  coconut 2 tsp
  • Salt to taste

Seasoing

  • Oil 1tblsp
  • Mustard seeds1/2 tsp
  • Curry leaves 1 sprig


Method
Wash n pat dry the ladies finger . Chop them  into 2 inch pieces.

In a kadai add oil , splutter mustard seeds, add in curry leaves , chopped ladies finger n fry well .

Soak tamarind in water for about 20 mts , squeeze it well n discard the the residue . 

Wash the thur dhal n pressure cook it .

In little oil , roast coriander seeds, dry red chilles, urid dhal, chana dhal, Methi seeds, hing n poppy seeds , cool n grind it along with grated coconut to a fine paste . 

Add the tamarind water to the roasted ladies finger n cook . Add the ground paste along with enough water for a consistency , cooked thur dhal n boil well . 




Thursday, September 3, 2015

Phova /Beaten Rice Dosa

Phova /Beaten Rice Dosa 


  • Dosa Rice 4 cups 
  • Phova/Beaten rice 1 cup
  • Urid dhal 1/4 th cup
  • Methi/fenugreek seeds 2 tsp
  • Curds 1/4 th cup
  • salt to taste 


Method 
Soak dosa rice, urid dhal n methi seeds for about 5 hours . 

Soak phova in little water for about 10 mts . 

Grind all the above along with curds to a fine batter, remove ,add salt  n ferment overnight . 

Heat a dosa tawa, smear oil n pour a ladle full batter . dont spread the batter too much . Keep covered and cook on only 1 side .

Serve hot with any chutney .