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Monday, January 11, 2016

Kuvale Vodi Urid Methi Ghassi ... ( Ashgourd Vadis Cooked in Urid Fenugreek seeds Coconut Based Gravy )

Kuvale Vodi Urid Methi Ghassi ... ( Ashgourd Vadis Cooked in Urid Fenugreek seeds Coconut Based Gravy ) 


  • Kuvale Vodi /Ash Gourd Vadis.. 1 fist 
  • Oil for deep frying 


To Grind to a fine paste 

  • Oil..1 tsp
  • Urid dhal..2 tsp
  • Methi seeds/ Fenugreek seeds.. 2 pinch 
  • Roasted dry red chilly .. 4 
  • Grated coconut..1 cup
  • Tamarind ,,Tamarind seed size 
  • Salt to taste .


Seasoning

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


Method 

Deep fry the ash gourd vadis n remove it on a tissue paper to remove the excess oil .

In a pan add oil n roast urid dhal n fenugreek seeds on low flame . Cool n grind it with grated coconut , roasted dry red chilles n tamarind to a fine paste . 

Add the ground paste , enough water for consistency , salt n boil well . switch off n add the fried ash gourd vadis n give the seasoning 

Sweet and Spicy Cucumber Dosa


Sweet and Spicy Cucumber Dosa 

Dosa Rice/ Raw Rice..1 cup
Grated coconut..3/4 th  cup 
Ginger..1/2 inch
Jaggery .. 2 marble  ( or according to the sweetness ) 
Green Chilly .. 3 
Cucumber ..1 ( peeled n chopped ) 
Salt to taste .

Method 
Wash n soak the rice overnight .

Next day morning grind it along with grated coconut, ginger, green chillies , jaggery n chopped cucumber to a batter ..dont add water as the cucumber oozes out water . Take out the batter , add the salt n mix well . 

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

Note: This doesnt need fermentation . 

Sunday, January 10, 2016

Kanaga Bajo / Sweet Potato Besan fries .

Kanaga Bajo / Sweet Potato Besan fries . 

  • Kananga/Sweet Potato  - 2 
  • Besan /Gram flour-1 cup
  • Hing /Asofoetida - 2 pinch 
  •  Cumin seeds-1 tsp
  • Water as required to prepare the batter .
  • Oil for deep frying
  • Salt to taste
Method 
Remove the outer skin of the sweet potatoes  n cut it into flat evenly thin slices.

In a bowl , add gram flour, hing, salt , cumin seeds n just enough water to prepare the batter ( Batter shouldn't be too thick nor watery ) 

 Dip the sliced sweet potato  in the above batter n deep fry on both sides till golden brown . 

Saturday, January 9, 2016

Cabbage Bassaru n Cabbage Bas Palya


Cabbage Bassaru n Cabbage Bas Palya 

  • Cabbage ..1 medium 
  • Thur dhal.. 1/2 cup 

Method 
Wash the cabbage n chop them .

Wash the thur dhal.

Add washed thur dhal in a vessel n cook it till half cooked , then add the chopped cabbage n cook ... the thur dhal should be cooked n soft  but not mushy as the whole soft thur dhal is to be retained . 

Drain it n keep aside the drained water which is used to prepare the saaru , along with 3 tsp of the cooked stuff to grind . 

Keep aside the dry cooked stuffs which is for palya. 

To grind to a paste to prepare Bassaru 

  • Oil..2 tsp 
  • Onion ..1 ( chopped ) 
  • Garlic flakes..4 ( crushed ) 
  • Cumin seeds..1/2 tsp
  • Coriander seeds..2 tsp 
  • Green chilles ..2 or according to the spice
  • Grated coconut.. 1 tblsp 
  • Tamarind ..Tamarind seed size 
  • Turmeric powder..1/2 tsp 
  • Cooked cabbage n cooked dhal..3 tsp 
  • Salt to taste 

Seasoning 

  • Oil..1 tsp
  • Mustard seed..1/2 tsp 
  • Curry leaves.. 1 sprig
  • Dry red chilly..1 
  • Hing/Asafoetida..1 pinch 

Method 
In a kadai , add oil n roast, onion, garlic flakes, coriander seeds, cumin seeds, green chilles, grated coconut , tamarind . cool n grind it along with 3 tsp of cooked stuffs n turmeric powder . 

Add the drained water in a vessel, salt n ground paste n boil well , then give the seasoning 

For Palya 

  • Oil .. 2 tsp
  • Mustard seeds..1/2 tsp
  • Urid dhal..1 tsp
  • Chana dhal..1 tsp
  • Dry red chilly..4 
  • Curry leaves..1 sprig
  • Salt to taste 


Garnish

  • Grated coconut..1 tblsp 

Method 
In a kadai add oil , splutter mustard seed, add urid n chana dhal n fry for a while .Add curry leaves, torn dry red chilly , cooked thur n cabbage , salt n mix well . 

Then do the garnishing . 



Serve with rice topped with melted ghee . 





Wednesday, January 6, 2016

Double beans, Drumstick Kadgi with bimbul Ghassi ( Double beans, drumstick , raw jack fruit with Bilimbi cooked in coconut based gravy )

Double beans, Drumstick Kadgi with bimbul Ghassi ( Double beans, drumstick , raw jack fruit with Bilimbi cooked in coconut based gravy ) 


  • Fresh Double Beans ..1/2 cup
  • Drumstick ..1 ( cut into 3 inch pieces, remove the fibre ) 
  • Raw Jackfruit chopped ..1 cup 
  • Bimbul/Bilimbi.. 3 ( chop them into roundels ) 

To grind to a fine paste 

  • Grated coconut..1 cup 
  • Roasted dry red chilles..4 
  • Salt to taste .

Seasoning 

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


Method 
Cook double beans , Chopped drumstick,chopped  raw jackfruit n chopped bimbul till tender but not mushy . 

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

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

Then give the seasoning . 

Jeev Kadgi Tandala pitti podis ( Bread fruit fries using rice flour )

 Jeev Kadgi Tandala pitti podis  ( Bread fruit fries using rice flour ) 
  • Bread Fruit/Jeev Kadgi  - 1 
  • Rice Flour ..1/4 th cup 
  • Oil as required to deep  fry 
For the batter 
  • Red chilly powder..2 tblsp 
  • Turmeric Powder.. 1/2 tsp 
  • Hing/Asafoetida - a generous pinch 
  • Salt to taste 

Method 
Peel the bread fruit n slice it 

In a bowl add chilly powder, turmeric powder, hing  n salt , mix well  .. it should be a thick batter  so add little water   .  Add the sliced breadfruit in the prepared batter , marinate it for 10 mts . 


Heat oil in a kadai ,   Run each marinated bread fruit pieces over rice flour  n deep fry till crisp  at  4 to 5 at a time . 

Ridge Gourd Skin chutney

Ridge Gourd Skin chutney 

  • Ridge Gourd skin..1 cup 
  • Coconut oil..1 tsp
  • Urid dhal..1 tblsp
  • Coriander seeds..1 pinch
  • Methi seeds/ Fenugreek seeds.. 4 seeds
  • Hing/Asafoetida.. 1 pinch 
  • Dry Red chilly .. 4 
  • Grated coconut..1/2 cup 
  • Tamarind.. marble size
  • Turmeric powder..1/4 th tsp 
  • Salt to taste 


Method 
In a pan add oil n roast urid dhal, coriander seeds, methi seeds, hing n dry red chilles .. cool it

Boil ride gourd skin along with salt, turmeric powder, tamarind till soft in little water .

Grind the boiled stuffs along with roasted ingredients n grated coconut to a fine paste 

Serve with idly/dosa/rice . 

Tuesday, January 5, 2016

Varahi Bhakri / Barnyard Millet Rotti /Thalipeet

Varahi Bhakri /  Barnyard Millet Rotti /Thalipeet  

  • Varahi/Barnyard millet.. 2 cups 
  • Grated coconut.. 2 or 2 -1/2 cups  
  • Salt to taste 

Method 
Wash n soak Barnyard millet for about 2 hours n then grind it to a fine paste along with grated coconut . The batter has to be really thick . Add salt . 

Heat a dosa tawa , take a handful of the above ground batter n spread it patting with fingers , dipping hands in water .Roast on both sides adding oil at the edges. 

Serve hot with butter/Chutney powder . 

Monday, January 4, 2016

Punjabi Dhaba Style Aaloo Paratha

Punjabi Dhaba Style Aaloo Paratha 
For the dough 

  • Whole wheat flour..1 cup 
  • Oil..2 tsp 
  •  Water as needed to prepare a very soft dough 
  • Salt to taste 


For stuffing

  • Potatoes..2 large 
  • Green chillies..2 
  • Ginger crushed together..1/2 inch 
  • Mint leaves .. a handful 
  • Coriander leaves ... 1/2 fist 
  • Cumin powder..1/2 tsp 
  • Garam masala powder..1/2 tsp 
  • Chaat masala powder..1/4 th tsp 
  • Amchur powder ..1/4 th tsp 
  • Lemon juice..1 tsp 
  • Salt to taste 


Method 
In a bowl add whole wheat flour , salt, oil , water n prepare a soft dough n keep aside for about 1/2 an hour . 

Chop mint n coriander leaves .

Crush green chilly n crush ginger . 

Pressure cook the potatoes. Cool , peel n mash it well . 

In a bowl, add the well mashed potatoes, add chopped mint n coriander leaves, all the powders, crushed green chilly n ginger ,lime juice n salt ..mix well . Prepare equal lime sized balls of the stuffing . 

Divide the dough into equal sized balls . 

Take the dough ball , dust n roll into a disc , place the stuffing in the centre n close from all sides . 

Roll into thick paratha 

Heat a tawa n place the paratha n roast on both sides applying butter . 

Serve hot with curds . 

Baingan Masala Palya ( Brinjals cooked in coconut based dry masala )

Baingan Masala Palya (( Brinjals cooked in coconut based dry masala ) 

  • Baingan .. ( i used purple long )  ... 1/4 th kg 
  • Grated coconut..1 cup 
  • Tamarind ..Marble size 
  • Jaggery .. Marble size 
  • Turmeric powder... 1/4 th tsp 

To roast n grind 

  • Oil..2 tsp
  • Coriander seeds.. 2 tblsp 
  • Cumin seeds ..1 tsp
  • Methi seeds/Fenugreek seeds .. 2 pinch 
  • Dry red chilly...  6 or according to spice 
  • Salt to taste 


Seasoing 

  • Oil.. 2 tblsp 
  • Mustard seeds..1 tsp
  • Urid dhal.. 1 tsp
  • Dry red chilly ..1 
  • Curry leaves..1 sprig 


Method '
Wash the brinjal's and then chop into 2 inch pieces 

In a kadai add oil n roast all the ingredients meant to roast n grind along with grated coconut, tamarind, jaggery n turmeric powder to a semi coarse paste . 

In a kadai add oil, splutter mustard seeds, add urid dhal n fry till brown , add torn red chilly, curry leaves n then the chopped baingan n fry till soft ..add masala n fry ... add little water n cook till done . 
More the oil ..tastier is the recipe ;) 



Sunday, January 3, 2016

Idly, sambar , chutney n Milagai Podi ...served on a plantain leaf ! typical south Indian style .

Idly, sambar , chutney n Milagai  Podi ...served on a plantain leaf ! typical south Indian style  


Idly 
smile emoticon
  • Urid dhal-1cup
  • Idly rice rawa- 2 cups 
  • Salt to taste 

Method  

Soak urid dhal for 4 hours n then grind it to a fine paste .. remove the ground batter ,add the idly rawa , salt n ferment overnight . mix the batter with hands )
 

Grease an idly mould ... pour in the batter n steam for 10 to 20 mts till done . 



Mixed Vegetable Sambar 


  • Mixed vegetable's  - Drumstick pieces, Brinjal , beans, capsicum, semebadane ) any veg can be added of one's choice... 2 cup's 
  • Thur Dhal- 1/2 cup
  • Onion ..1 
  • Tomatoes-1
  •  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 

Wash and chop vegetables to 2 inch big pieces . 
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil vegetables , chopped onion n chopped tomatoes 
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .



In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  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 !   




Milagai Podi !  
1Cup-dry red chilly 
1/2 cup -Chana Dhal
1/2 cup-urid dhal
Hing-1/4 th tsp
oil-1 tsp 
salt to taste 

Method 
In a kadai add oil , n fry hing, remove it n then fry separately red chillies, chana dhal n urad dhal .. cool and then grind all these to a fine powder ,finally add salt n grind for a minute ..store in air tight bottle .

Roasted Red Bell Pepper Sauce !!



 Roasted Red Bell Pepper Sauce !!
  • Olive Oil - 1 tblsp
  • Red Bell Pepper - 2
  • Tomatoes - 3
  • Garlic - 5 cloves
  • Cashew Nuts - 10
  • Cumin Powder - 1 tsp
  • Red Chilly Flakes - 1 tsp
  • Pepper Corns- 1/2 tsp
  • Sugar - 1 tsp
  • Salt to taste
Method
Apply oil all over the red bell pepper n char them in open flame till their skin gets completely charred.  cool n then remove the charred skin . chop into pieces .

Peel the garlic flakes n crush them .

In a kadai add olive oil  n saute the crushed  garlic for a minute , then add peppercorns n fry for a while . Add chopped tomatoes n cook till the raw smell goes n it turns mushy . Add all the powders n chilly flakes , add the cashewnuts n mix well ... Add the charred chopped red bell pepper n fry for a minute . Cool n blend it well along with sugar n salt .


Note: this sauce is used to prepare pasta n can be used as a dip for nacho's too . 

Fresh Peas n Cauliflower Ambat ( Coconut based gravy )

Fresh Peas n Cauliflower Ambat ( Coconut based gravy ) 

  • Fresh Peas ..1 cup 
  • Cauliflower Florets..1 cup ( cleaned ) 
  • Onion ..1 

To grind to a fine paste 
Grated Coconut..1 cup 
Roasted dry red chilly ... 4
Tamarind..Tamarind seed size 
Salt to taste 

Seasoning 
Oil..2 tsp
Onion chopped ..1

Method 
Pressure cook fresh peas along with chopped onion for one whistle . 

Cook cauliflower florets separately in a vessel .. 

Grind all the ingredients meant to grind to a fine paste 

Add the ground paste to the cooked stuffs n boil . 

Then give the seasoning . 


Penne Pasta with Roasted Red Bell Pepper Sauce


Penne Pasta with Roasted Red Bell Pepper Sauce 

  • Penne Pasta - 2 cups ( cooked as per the instruction on the pack )

For the sauce

  • Olive Oil - 1 tblsp
  • Red Bell Pepper - 2
  • Tomatoes - 3
  • Garlic - 5 cloves
  • Cashew Nuts - 10
  • Cumin Powder - 1 tsp
  • Red Chilly Flakes - 1 tsp
  • Pepper Corns- 1/2 tsp
  • Sugar - 1 tsp
  • Salt to taste
Garnish 

  •  Cheese cubes - 3 ( i used Amul cheese cubes )
  • Coriander Leaves - a fist

Method
Apply oil all over the red bell pepper n char them in open flame till their skin gets completely charred.  cool n then remove the charred skin . chop into pieces .

Peel the garlic flakes n crush them .

In a kadai add olive oil  n saute the crushed  garlic for a minute , then add peppercorns n fry for a while . Add chopped tomatoes n cook till the raw smell goes n it turns mushy . Add all the powders n chilly flakes , add the cashewnuts n mix well ... Add the charred chopped red bell pepper n fry for a minute . Cool n blend it well along with sugar n salt .

In a kadai add little olive oil, cooked pasta, pasta sauce, mix well . Add grated cheese n  chopped coriander leaves .Toss well .

Serve Hot .