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Saturday, October 31, 2015

Instant Phova Chutney

Instant Phova Chutney 


  • Thin Phova/Thin beaten rice ... 2 cups
  • Jaggery ..2 marble size 
  • Sambar powder..2 tsp 
  • Grated coconut..1/2  cup 
  • Salt to taste 

Seasoning 

  • Oil.. 1 tsp 
  • Mustard seeds.. 1 tsp
  • Curry leaves .. 1 sprig 

Method 
Melt jaggery in a kadai with little water . To it add sambar powder,  grated coconut n salt . mix well .. then add thin phova , season it ... mix well n serve immediately 

Takka Godi Idly / Butter Milk Sweet Idly

Takka Godi Idly / Butter Milk Sweet Idly 

  •  Dosa rice .. 1 cup  
  • Grated coconut ..1 cup
  • Jaggery powdered  ..1 cup  
  • Thin phova / thin  beaten rice ..1/2 cup 
  • Fenugreek seeds /Methi seeds..1/2 tsp 
  • Salt to taste
  • Buttermilk just enough to soak 
  • Turmeric powder ...1/4 th tsp 
  • Eno fruit salt ..1 sachet 
  • Salt t taste 

Garnishing 

  • A few raisins 
  • A few Cashewnuts slit 

Method 
Soak the dosa rice along with methi seeds in buttermilk for 4 hours .

Soak thin phova just for 5 mts before grinding . 

Grind soaked rice, methi seeds, phova , jaggery and grated coconut to a rawa consistency ( dont make the batter fine , it has to be little coarse ) 

Add turmeric powder to the ground batter n then allow it to ferment overnight .

Next day morning add salt and eno fruit salt , mix the batter well n allow it to settle for 2 minutes .

Grease idly mould , place a few raisins , cashewnuts n add the ground batter n steam them for 20 mts . 
 Serve Hot with butter ! 

White rice, Alsande b n kooka ghassi, Kooka songa , alvamande garlic roast , Garlic chutney Pudi n Alsande b saar upkari /Rasam

White rice, Alsande b n kooka ghassi, Kooka songa , alvamande garlic roast , Garlic chutney Pudi n Alsande b saar upkari /Rasam 


 Alsande B with kooka  Ghassi ( Cow Peas with chinese potato Cooked in Coconut Based Gravy )

  • Alsande b /Cow peas /black eyed bean ... 1/2 cup
  • kooka / chinese potato ... 12 

To grind to a fine paste 
  • Grated coconut ..1 cup
  • Roasted dry red chillies... 4 
  • Tamarind ..Tamarind seed size 
  • Salt to taste 

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

Method
Wash cow peas n pressure cook it ..dont over cook n make mushy .

Wash n remove the skin of chinese potato n  chop them to 2 inch pieces . cook in little water till tender . 

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

Add the cooked stuffs in a vessel,add the ground masala n salt .Boil well n then give the seasoning . 

Kooka songa   ( chinese potato cooked in spicy masala ) 

  • Kooka /Chinese potato ... 1/4 th kg 
  • Onion ..1 huge
  • Tomato ..1 
  • Red chilly powder..2 tsp 
  • Coriander powder ..1 tsp
  • Oil.. 2 tsp 
  • Salt to taste 

Method 
Wash n remove the skin of chinese potato n chop it to 2 inch pieces .

In a kadai add oil, chopped onion n fry till reddish brown .Add chopped tomato n fry till the raw smell goes n it turns mushy .Add red chilly powder n coriander powder . fry for a minute .Add the chopped chinese potato , water as needed, salt  n cook till done .


Garlic roasted Alva Mande / Arvi roots /Taro root  . 

Alva Mande/Arvi roots/Taro root  -5 medium

Garlic -1 bulb 
Red chilly powder- 3 tsp 
Turmeric powder- 1/2 tsp 
Oil- 4 tsp 
Salt to taste .

Method 
Pressure cook arvi roots just for a whistle or two as it shouldnt be mushy n over cooked ... cool, peel n cut into reasonable pieces ... keep aside . 

In a kadai add oil, crushed garlic n saute for sometime till the raw smell goes ... add all the powders along with salt n then add the cooked chopped arvi roots  ... n roast well . 

Note : More the oil n garlic .... More tastier will be the dish ;) 

Garlic Chutney Powder 

  • Garlic bulbs - 3
  • Dry Red chillies- 10 long n 5 short  or according to the taste
  • Dry copra   - 1 
  • Tamarind- Marble sized 
  • Oil - 2 tsp
  • Salt to taste 

Method
Grate the dry copra  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the grated copra  on low flame till it gives a nice aroma ( dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted  grated dry copra   along with salt n grind . 

Alsande b saar upkari /cow peas  Rasam
  • Alsande b /Cow peas /black eyed bean   - 1/2 cup 
  • Green Chilles-2 
  • Salt to taste 


Seasoning 

  • Oil-1 tsp 
  • Crushed garlic flakes- 6 
  • Dry red chilly - 1 


Method 
Wash , soak cow peas bean  for about 20 mts n then pressure cook it for about 4 to 5 whistle or till cooked .


Add the cooked cow pea beans , slit green chilles, salt in a vessel along with  water for desired rasam consistency n cook well . Then do the seasoning . 



Sunday, October 11, 2015

Ajwain Rottis. Palak Makhana , n Crispy Bhindi Fries .

Ajwain Rottis. Palak Makhana , n Crispy Bhindi Fries . 


For the Rottis 


  • Wheat flour- 1 cup 
  • Ajwain/ carom seeds- 2 tsp
  • water as needed to prepare a soft dough 
  • Salt per taste . 


Method 

In a bowl add wheat flour , ajwain, salt n just enough water n knead well to form a soft dough .. keep aside for 1/2 an hour. 

Knead the dough again n 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 rotti 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 rotti fluffing . Similarly add oil on the second side and fry both sides till rotti 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.




Palak Makhana ( Lotus Seeds Cooked in Spinach Gravy 
  •  Spinach/Palak - 1 bunch 
  • Green chilly ..1 
  •  Phool Makhana ( Lotus Seeds ) -1 cup 
  • Milk-1/4 th cup 
  • Salt to taste 
To season


  • Ghee- 1 tblsp 
  • Cumin seeds..1/2 tsp 
  • Cloves- 3 
  • Cinnamon stick- 1/2 inch 
  • Onion -1 chopped 
  • Tomatoes-2 chopped 
  • Red chilly powder- 1/2 tsp 
  • Garam Masala Powder- 1/2 tsp  
  • Turmeric powder- 1/4 th tsp 
Method 
Wash the spinach leaves well , chop them roughly , cook it till mushy along with chopped green chilly .cool n blend it well . 

In a kadai , add a tsp of ghee n roast the lotus seeds , in sim flame n take it out .

In the same kadai with remaining   ghee , add cumin seeds, cloves , Cinnamon stick n fry for a while . Add the chopped onions n fry till pinkish red . Add tomatoes n cook till the raw smell goes n it turns mushy . Add salt n  all the powders n fry for a minute .Add the blended spinach , milk , little water n cook on sim flame for 3 minutes. Add the roasted phool makhana n cook for a minute . 

Crispy whole Bhindi Fries .

  • Ladies finger ... 1/4 th kg 

For batter 
  • Besan/Gram flour ..1/2 cup
  • Rice flour ... 2 tblsp 
  • Red chilly powder.. 2 tsp 
  • Ajwain/carom seeds..1 tsp
  • Salt to taste 

Method
Wash the ladies finger n pat them dry . 

Remove heads and tails of  the ladies finger and make a few cuts with a knife. ( retain the whole ladies finger ) 

In a bowl add besan , rice flour, red chilly powder, ajwain n salt . Mix well , make a thick batter with little water . 

 Roll the ladies finger in the batter  n deep fry in hot oil till crisp .


Saturday, October 10, 2015

Alsande Upkari With Nelkadlo ( Tender Cowpea with Tender Groundnut Stir Fry )

Alsande Upkari With Nelkadlo ( Tender Cowpea with Tender Groundnut Stir Fry ) 

  • Tender Cow pea ... 1/4 th  kilo 
  • Tender Groundnuts..1 cup 
  • Salt to taste 

Seasoing 

  • Oil... 2 tsp
  • Mustard seeds.. 1 tsp
  • Dry red chilles... 3 

Garnishing 

  • Grated coconut..1 tblsp 


Method 
Wash the tender cow pea n also the tender groundnuts . 

Chop cow pea into 2 inch pieces . 

In a kadai add oil , splutter mustard seeds , then add torn red chilles n fry for a while, Add chopped cow pea along with tender ground nut , water n salt . cook till done . Then do the garnishing . 

Karbeva Chutney Pitti /Curry Leaves Powder

Karbeva Chutney Pitti /Curry Leaves Powder 

  • Fresh curry leaves.... 3 cups 
  • Fresh Grated coconut ..1 cup 
  • Dry red chillies...8 
  • Tamarind... Tamarind seed size 
  • Salt to taste 

Method 
Wash the curry leaves well . Spread it on a cotton cloth to dry the excess moisture . 

In a kadai add the grated coconut , dry red chillies n roast well on Sim flame ..till  it ooze a good aroma . 

Grind the roasted grated coconut , red chillies to a fine powder , to it add the dried curry leaves along with tamarind n grind well again to a powder . 

Remove the ground powder , add salt n mix well .

Store in air tight container . 

Alsande B with Navil Kosu Ghassi ( Cow Peas with Knol Khol Cooked in Coconut Based Gravy )

Alsande B with Navil Kosu Ghassi ( Cow Peas with Knol Khol Cooked in Coconut Based Gravy )

  • Alsande b /Cow peas /black eyed bean ... 1/2 cup
  • Tender Knol Khol... 1 

To grind to a fine paste 
  • Grated coconut ..1 cup
  • Roasted dry red chillies... 4 
  • Tamarind ..Tamarind seed size 
  • Salt to taste 

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

Method
Wash cow peas n pressure cook it ..dont over cook n make mushy .

Wash n chop the tender knol khol to 2 inch cubical. cook in little water till tender . 

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

Add the cooked stuffs in a vessel,add the ground masala n salt .Boil well n then give the seasoning . 


Ukdo Tandla Shevai ( Red Boiled Rice Shevai )

Ukdo Tandla Shevai ( Red Boiled Rice Shevai )


  • Ukdo Tandulu/Red Boiled Rice  ... 2 cups
  • Grated coconut...1/2 cup
  • Salt to taste .


Method
Soak the ukdo tandulu( Red boiled rice ) for about 6 hours .




Grind it to a smooth paste with grated coconut adding required amount of water.
Remove the batter n add salt .  

In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .

Make balls of the dough and steam it for 15 to 20 minutes. 


Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging sevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .  

Spread a clean wet cloth ,n place the shevai's on it ... 

 Note : Sevai can be eaten with pickle , spicy gravies or sweet churn ... 
Coconut oil on it adds on more taste .



Friday, October 9, 2015

Spicy Egg Masala Roast !

Spicy Egg Masala Roast ! 


  • Boiled Eggs ..4

Seasoning 

  • Oil..1 tblsp
  • Mustard seeds..1/2 tsp
  • Curry leaves ... 2 sprigs 
  • Onion ..2 
  • Tomato..2 
  • Green chilly .. 2 
  • Ginger ..2 inch piece
  • Garlic cloves..3 
  • Red chilly powder.. 1 tsp
  • Chicken masala / egg masala powder..2 tsp 
  • Pepper powder..1/4 th tsp
  • Turmeric powder..1/4 th tsp
  • Coriander powder ..1 tsp 
  • Salt to taste 


Garnish 

  • Coriander leaves 


Method 
Chop onion length wise .Chop tomatoes .

Slit green chilles , finely chop ginger n garlic . 

In a kadai add oil, splutter mustard seeds, add curry leaves n add finely chopped ginger , garlic , slit green chilles n fry for a while till the aroma ooze . Add chopped onions n fry till reddish brown . Add chopped tomatoes n cook till mushy n the raw smell goes. Add salt n all the powders , fry for a minute ..Add little water , boiled eggs n boil . Then do the garnishing .

Crispy Bitter Gourd Besan Fries

Crispy Bitter Gourd Besan Fries


  • Bitter Gourd... 2

For batter

  • Gram flour/besan .. 1/2 cup
  • Rice flour ... 1 tblsp
  • Red chilly powder... 1/2 tsp
  • Hing/Asafoetida... 2 pinch
  • Salt to taste
  • Water as required to prepare the batter .
  • Oil ..to deep fry 


Method
Wash the bitter gourd's ..Roughly scrap the outer skin n slice them slant .

Remove the water around 3 times ... Now add salt n keep aside for 1/2 an hour .

Squeeze them completely . 

In a bowl add gram flour, salt, chilly powder, hing, rice flour n just enough water to prepare a smooth batter ..Dip the sliced bitter gourd , 6 at a time n deep fry till crisp . 


Teppala Khadi ( Sichuan pepper cooked in coconut based gravy )

Teppala Khadi ( Sichuan pepper cooked in coconut based gravy )  


  • Teppala / Sichuan pepper... 12 
  • Grated coconut..1/2 cup 
  • Roasted dry red chilles...4 
  • Tamarind ... Tamarind seed size 
  • Salt to taste 

Seasoning  

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

Method
Wash the teppal (Sichuan pepper ) ..n keep aside 
Grind grated coconut, roasted dry red chilles n tamarind to a fine paste , then add the teppal (Sichuan pepper ) n grind again for a minute or two . 

In a vessel add the ground paste , enough water for right consistency , salt n boil well . Then give the seasoning . 

Thursday, October 8, 2015

Palak Makhana ( Lotus Seeds Cooked in Spinach Gravy )

Palak Makhana ( Lotus Seeds Cooked in Spinach Gravy 
  •  Spinach/Palak - 1 bunch 
  • Green chilly ..1 
  •  Phool Makhana ( Lotus Seeds ) -1 cup 
  • Milk-1/4 th cup 
  • Salt to taste 
To season

  • Ghee- 1 tblsp 
  • Cumin seeds..1/2 tsp 
  • Cloves- 3 
  • Cinnamon stick- 1/2 inch 
  • Onion -1 chopped 
  • Tomatoes-2 chopped 
  • Red chilly powder- 1/2 tsp 
  • Garam Masala Powder- 1/2 tsp  
  • Turmeric powder- 1/4 th tsp 
Method 
Wash the spinach leaves well , chop them roughly , cook it till mushy along with chopped green chilly .cool n blend it well . 

In a kadai , add a tsp of ghee n roast the lotus seeds , in sim flame n take it out .


In the same kadai with remaining   ghee , add cumin seeds, cloves , Cinnamon stick n fry for a while . Add the chopped onions n fry till pinkish red . Add tomatoes n cook till the raw smell goes n it turns mushy . Add salt n  all the powders n fry for a minute .Add the blended spinach , milk , little water n cook on sim flame for 3 minutes. Add the roasted phool makhana n cook for a minute . 

Serve hot . 

Wednesday, October 7, 2015

Drumstick Flower Dhal


Drumstick Flower Dhal


  • Drumstick Flower ... 2 cups
  • Thur dhal..1 cup
  • Salt to taste

Seasoning 

  • Ghee ..2 tsp 
  • Mustard seeds..1/2 tsp 
  • Cumin seeds..1/2 tsp
  • Cloves..3 
  • Curry leaves... 1 sprig
  • Onion chopped ...1 huge
  • Garlic flakes crushed ... 4 
  • Red chilly powder... 1 tsp
  • Coriander powder..1 tsp  
  • Turmeric powder..1/2  tsp 


Method 
Wash the drumstick flowers n boil it in little water . 

Pressure cook thur dhal ... cool n churn it well .

Add cooked dhal, cooked drumstick flowers , salt n enough water for right consistency .Boil it.

In a pan add ghee , splutter mustard n cumin seeds, add cloves, curry leaves , crushed garlic flakes n fry till brown . Add chopped onion n fry till reddish brown , then add all the powders n fry for a minute . Pour this over the cooked dhal . mix well n serve . 

Spicy Coconut Sanana

Spicy Coconut Sanana


  • Raw Rice... 1 cup
  • Grated coconut..2 cups
  • Roasted dry red chillies... 10 or according to the spice 
  • Tamarind.. Tamarind seed size 
  • Hing/Asafoetida ...generous amount (  i use solid hing ) 
  • Salt to taste 


Method 
Wash n soak rice for about 20 mts .

Grind grated coconut, hing, roasted dry red chillies , tamarind to a very fine paste. Add a very little  water while grinding ... Then add the soaked rice n grind coarsely like rawa consistency ..dont add any water while grinding the rice ..as the batter has to be thick . Remove it , add salt n  mix well .

Grease a deep bottomed plate , smear oil n pour the batter in it , n steam for 20 mts . 

Serve hot with coconut oil

Note :  can steam in idly moulds too . 


Whole Ragi Sweet n Spicy Dosa


Whole Ragi Sweet  n Spicy Dosa 

  • Whole Ragi.. 2 cups
  • Dosa Rice..1 cup 
  • Grated coconut.. 1 cup 
  • Ginger ..1 inch piece
  • Green chilly ..3 
  • Jaggery.. marble size 
  • Salt to taste 


Method 
Wash dosa rice n soak for about 4 hours n then grind it with whole ragi, grated coconut, ginger, green chilles , jaggery to a smooth batter ..remove the batter and add salt .Mix well 

Heat a dosa tawa , smear oil  n pour a ladle full batter , close the lid n cook on both sides. 

Serve with butter / chutney powder   .


Chat conversation end

Tuesday, October 6, 2015

Thaikela Thambali

Thaikela Thambali

  • Thaikelo - 1 bunch 
  • Ghee- 1 tsp
  • Cumin seeds-1/4 th tsp
  • Pepper Corns- 1/4 th tsp  
  • Green chilly -2 
  • Grated coconut- 1/2 cup
  • Salt to taste 

Seasoning 
  • Oil-2 tsp
  • Mustard seeds-1/4 th tsp 
  • Dry red chilly -1 

Method 
In a kadai add ghee n fry pepper corns , cumin seeds n chopped green chilles , remove it n add thaikelo leaves  n saute it ,  ... cool n grind it along with grated coconut to a semi coarse  paste.. take the ground paste in a bowl add salt , curds n   dilute it for preferred consistency ! .. then give the seasoning ! 

Thandala ( Rice ) Dosa

Thandala ( Rice ) Dosa 


  • Dosa Rice.. 1 cup 
  • Urid dhal... 1/4 th cup 
  • Methi /Fenugreek seeds.. 1/ 4 th tsp 
  • Salt to taste 


Method
Wash n soak dosa rice, urid dhal n methi seeds for about 4 hours n then grind to a fine paste . 

Remove the batter , add salt n ferment over night . 

Heat a dosa tawa, smear oil n pour a ladle full batter , cover n cook on both sides .

Serve hot with chutney . 

Kempu Harive Soppu (Red Amaranthus ) Huli

Kempu Harive Soppu (Red Amaranthus ) Huli




  • Kempu Harive Soppu /Red Amaranths .. 1 huge bunch 
  • 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

Seasoning

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


Method


Wash n roughly chop the amanranths  leaves along with tender stems  . 


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

Wash the thur dhal n pressure cook it .


Pressure cook the chopped red amaranths for 1` whistle 


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 n salt to a fine paste . 
 


In a vessel add the cooked dhal, cooked amaranths leaves , tamarind water, ground paste along with enough water for a right consistency  n cook well 

Then give the seasoning