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Friday, September 30, 2016

Pejje Polo

Pejje Polo


  • Whole urid with skin – 1/2 cup. 
  • Dosa Rice ..11/2 cups
  • Salt to taste.
  • Oil preferably coconut to roast the dosa 
Method  Wash and soak rice and whole urid with skin  for 3 to 4 hours.
Grind both with little water, coarsely like idly rawa consistency to a thick paste

 Ferment the batter adding salt . 

Heat a dosa  tawa  and spread laddle full batter into thick circular way .
Add tsp of oil around the edges, close with lid and roast  on both side. 

Serve hot with any chutney.

Thursday, September 29, 2016

Butter Beans Usli / stir fry

Butter Beans Usli / stir fry 
  • Fresh butter beans  ... 1 cup
  • Oil..2 tsp
  • Mustard seeds..1/2 tsp
  • Urid dhal.. 1 tsp
  • Hing/Asafoetida ..1 pinch
  • Green chilles ..2 chopped
  • Curry leaves..1 sprig
  • Grated coconut..1 tblsp
  • Lime juice..1 tsp
  • Salt taste.
Method 
Wash the fresh butter beans  n pressure cook it for only 1 whistle in very little water . 
In a kadai add oil, splutter mustard seeds, then add urid dhal n fry till light brown, add hing, chopped green chilly , curry leaves n saute for a while . Add cooked butter beans  , salt n cook for a minute .Add grated coconut .Switch off and add lime juice .Mix well . 

Sungata Gulli saronu talale / Prawns fries with ground batter )

Sungata  Gulli saronu talale  / Prawns fries with ground batter )


  • Prawns /Sungata ... 20 
  • oil-for deep frying 
For ground masala
  • Red chillies ( not roasted ) -8/10
  • Raw Rice-1/2 cup
  • Hing /Asafoetida-Generous pinch 
  • Salt to taste 
Method 
Clean the prawns . 
Soak rice for 2 hrs and grind it along with red chillies ,hing n Salt to a fine paste ( just sprinkle water while grinding ,as the batter has to really very thick  ) , Apply this masala paste to coat the prawns n keep aside for 1/2 an hr ..

Heat oil  in a deep kadai , n deep fry them few at a time  ! 

Mudge Pitti Kalayile / Boiled Rice Bran powdered spicy mix .

Mudge Pitti Kalayile / Boiled Rice Bran powdered spicy mix . 

  • Mudge Pitti/ Boiled Rice Bran Powder ...1 cup 
  • Grated coconut 1/4 th cup
  •  Green chilly ..2 
  • Salt to taste 


Method
 Crush grated coconut n green chilles ... 

In a bowl add the mudge pitto,crushed grated coconut n green chilles along with salt ..mix well with hands n serve with a hot cup of tea /coffee . 

Egg Ghee Roast

Egg Ghee Roast

  • Hard Boiled Eggs ...4 ( cut into 2 pieces ) 
  • Cashew nuts ...broken into half  8
  • Curry Leaves ..2 sprig's
  • Sugar ..1/2 tsp ( optional ) but i have added . 
  • Ghee ..1/4 th cup

To Grind to a fine paste

  • Long Red Chilles.. 10 /12 ( Kashmiri /Byadagi variety ) 
  • Pepper corns ...1/4 th tsp 
  • Coriander seeds ..1.5 tsp 
  • Cumin seeds ..1/2 tsp 
  • Methi seeds /Fenugreek seeds ...4 seeds 
  • Garlic cloves ... 6/8 
  • Tamarind .. Marble size 


Method 
In little oil roast red chilly n remove it n in the same oil roast rest of the ingredients  seperately except garlic cloves n tamarind  .  cool it n grind to a very fine paste along with garlic cloves n tamarind 

In a kadai add ghee , melt it n add broken cashew nuts along with curry leaves n fry for a while .Add the ground paste n fry well till the raw smell goes n the ghee leaves the side ... Add sugar n salt ... Add the boiled cut eggs n mix well till the masala dries up . 

Wednesday, September 28, 2016

Kadgi Gujjo /Raw Jack fruit Cooked in Coconut Based Gravy )

Kadgi Gujjo /Raw Jack fruit Cooked in Coconut Based Gravy 

  • Raw Jack fruit Pieces...2 cup's 
  • Jack fruit seeds...6 

To grind 
Grated coconut ..1 cup 
Roasted dry red chillies..4 /6 
 Tamarind Tamarind seed size 
Coriander seeds... 1 tsp ( roasted in little oil ) 

Seasoning 
 Oil 2 tsp 
Garlic flakes crushed...6 
Salt to taste 

Method 
Wash the raw jack fruit pieces , remove the skin of jack fruit seeds n chop it .Pressure cook both with little water just for a whistle or  two .Dont over cook n make it mushy 

Grind grated coconut , roasted dry red chilly, tamarind to a fine paste n just before removing the masala  add roasted coriander seeds n just grind for few seconds .Add this ground paste to the cooked stuffs , add salt n boil well n then give the seasoning . 

Ukde seeth, Jeev Kadgi ( Bread fruit ) ghassi , Bhajji Upkari , Jeev Kadgi ( Bread Fruit ) tawa fries n Raw Mango Pickle .

Ukde seeth, Jeev Kadgi ( Bread fruit ) ghassi , Bhajji Upkari , Jeev Kadgi ( Bread Fruit ) tawa fries n Raw Mango Pickle . 

Jeev Kadgi Ghassi ( Bread Fruit cooked in Coconut Based Gravy ) 
  • Jeev Kadgi/Bread fruit  ... 1 small 
To grind to a fine paste 
  • Grated coconut..1 cup
  • Roasted dry red chilles..4 or 5 
  • Tamarind..Tamarind seed size 
  • Urid Dhal..1 tsp ( roast in little oil, till reddish ) 
  • Salt to taste 

Seasoning

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


Method 
Wash the bread fruit , peel  n chop into 2 inch elongated pieces n cook till soft in little water .

Grind grated coconut, roasted dry red chilles, tamarind  to a fine paste .n just before removing the batter add the roasted urid dhal n grind for just a second . Add the ground paste to the cooked stuff n boil .Later give the seasoning .



Pachvi Bhaji /Green Amaranth leaves stir fry 
  • Pachvi Bhajji /Green Amaranth leaves ..1 bunch 
  • Oil..2 tsp 
  • Mustard Seeds  - 1/2 tsp
  • Dry Red Chillies- 3 broken 
  • Jaggery - Marble size 
  • Grated coconut... 1 tblsp 
  • Salt to taste 
Method 
Wash green Amaranth bunch . 

Chop the leaves and tender stem .

Add oil in kadai , splutter mustard seeds , then add torn dry  red chillies saute for a while then add chopped leaves and stems.  Saute for few seconds and add very little  water, jaggery  n salt .   Cook it covered . Add grated coconut n mix well . 


 Jeev Kadgi Tandala pitti tawa podis  ( Bread fruit tawa fries using rice flour ) 
  • Bread Fruit/Jeev Kadgi  - 1 
  • Rice Flour ..1/4 th cup 
  • Oil as required to shallow fry on tawa .
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  tawa , drizzle oil ..   Run each marinated bread fruit pieces over rice flour  n place it on the heated tawa   4 to 5 at a time n shallow fry on both the sides . 

Tuesday, September 27, 2016

Ragi Shevai Usli With ( Sun dried Ragi Vermicelli stir fry usli ) n Kanaga Bajo / Sweet Potato Besan fries .

Ragi  Shevai Usli ( Sun dried Ragi  Vermicelli stir fry ) n Kanaga Bajo / Sweet Potato Besan fries . 
  


Ragi Shevai Usli/ Sun dried  Ragi Vermicelli stir fry
  • Sun dried Ragi  Vermicelli...10
  • Oil..2 tsp
  • Mustard seeds..1/2 tsp
  • Hing/Asafoetida ..1 pinch
  • Urid dhal..1 tsp
  • Green chilly ..3 (chopped )
  • Curry leaves ..1 sprig
  • Grated coconut... 1/4 th cup
  • Sugar..1/2 tsp ( optional ) 
  • Salt to taste .


Method
Soak the sun dried ragi vermicelli in enough water for about 1/2 an hour or till it becomes soft n wash it to remove any dirt . Drain the water well n roughly mash it with hands n  Keep aside .

In a kadai add oil, splutter mustard seeds , add urid dhal n stir till it turns light brown ,add hing n then  add chopped green chillies n fry for a while along with curry leaves, add the soaked drained ragi  vermicelli ,salt n cook for a while . Add the grated coconut, sugar  n mix well .



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 . 




Monday, September 26, 2016

Podala be talale /Snake Gourd seeds fries

Podala be talale /Snake Gourd seeds fries 
  • Podale b /Snake Gourd seeds ... of 2 snake gourds  gourd veggies about a cup 
  • Red chilly powder... 1 tsp 
  • Rice flour... 2 tsp
  • Turmeric powder ..1/4 th tsp 
  • Salt to taste 
  • Oil for deep frying

Method 
In a bowl add the snake gourd seeds, red chilly powder, rice flour, turmeric powder n salt .. Mix well ... keep aside for a while .

Heat oil in a kadai n deep fry the marinated seeds few at a time till crisp ..Remove on tissue paper 

Can be eaten as side with rice or as an evening snack . 

Alva mande/ Taro Roots Pej Upkari /Humman .. Version 1

Alva mande/ Taro Roots  Pej Upkari /Humman  .. Version 1 


  • Alva Mande/taro Roots   - 10/12 
  • Bilimbi/Bimbul..4
  • Green Chilly ..3 
  • Hing water ..1 tsp 
Seasoning 
  • Oil..1 tsp 
  • Mustard seeds.. 1/2 tsp 
  • Red chillies - 2 broken
Method:-

Wash alvamande well . Pressure cook it for about 4 to 5 whistle till its soft but not  mushy . Cool n remove the skin . slice them . 

Wash n slice the bilimbi . 

Add the sliced bilimbi to the cooked alva mande along with water for consistency n boil well again along with slit green chilles ..Till the water becomes sticky like rice starch . Then give the seasoning n add hing water ... 

Tofu Brocolli Sabzi

Tofu Broccoli Sabzi 

  • Tofu cubes..1/2 cup 
  • Broccoli Florets..1/2 cup
  •  Oil ..2 tsp
  •  Onion ..1 chopped 
  • Tomato..1 chopped 
  •  Red chilly powder ..1/2 tsp
  •  Coriander powder..1 tsp 
  • Cumin Powder ..1/2 tsp 
  • Turmeric Powder ..1/4 th tsp 
  •  Garam Masala Powder..1/2 tsp 
  • Lime Juice ..1 tsp 
  • Salt to taste 
Method 
Soak the broccoli florets in boiled water along with salt n turmeric powder for sometime ... drain n wash it.

In a kadai add oil, add chopped onion n fry till reddish brown .. add chopped tomato n cook till its mushy . Add all the powders except garam masala powder ...fry for a while n then add the tofu cubes , broccoli florets , little water , salt n cook till done , add garam masala powder ..switch off and then add in lime juice n mix well . 

Sunday, September 25, 2016

A Thali of White Rice, Tomato Rasam, Banana Flower Upkari, Batani n kooka Ambat,Coriander leaves Gojju , Ambuli Nonche, , ,Roasted Gram Chutney Powder Papad n curds

A Thali of White Rice, Tomato Rasam, Banana Flower Upkari, Batani n kooka Ambat,Coriander leaves Gojju , Ambuli Nonche, , ,Roasted Gram Chutney Powder  Papad n curds 

Tomato Rasam 
  • Tomatoes ..2 huge fully ripened 
  • Rasam Powder..1 tsp 
  • Tamarind ..marble size 
  • Green chilly ..1 
  • Jaggery ..a small piece 
  • Salt to taste
Seasoning 
  • Oil..1 tsp 
  • Mustard seeds ... 1/2 tsp 
  • Curry leaves ..1 sprig 
Method 
Wash n boil the tomatoes , cool, peel the skin n make puree of it . Add water for rasam consistency , add slit green chilly , tamarind , jaggery ,salt n rasam powder n boil well . Then give the seasoning .



Bondi Upkari (Banana Flower stir fry )
  •  Banana Flower chopped - 2 cups
  • Oil-2tsp
  • Mustard seeds- 1/2 tsp
  • Dry red chillies - 3 
  • Jaggery - small piece 
  • Grated coconut- 1/4 th cup 
  • Water -little 
  • Salt to taste . 
Method
Immerse Chopped  banana flower in water for about 1/2 an hour .

In a kadai add oil, splutter mustard seeds , add torn dry red chillies , water  , jaggery , salt ,chopped banana flower , cover n cook till done ..then garnish with grated coconut .


Batani  with Kooka Ambat /Green Peas cooked  with Chinese potato n in Coconut Based Gravy 


  • Jeev Batani /Green Peas ... 1/2 cup 
  • Kooka /Chinese Potato .. 1/2 cup 
  • Onion roughly chopped ..1 
To grind to a fine paste 
  • Grated coconut.. 1 cup
  • Roasted dry red chilly  .. 4 
  • Tamarind..Tamarind seed size 
  • Salt to taste 
Season
  • Oil..2 tsp
  • Onion chopped ..1 

Method
Wash the Chinese potatoes well , n remove the mud on it ... Put it in a shack cloth n beat it well . This helps in easy removal of the skin . Put them in water n scrap the extra skin with a knife or backside of the spoon . 
Chop them into 2 inch pieces .

Wash green peas  n pressure cook it with chopped chinese potato n chopped onion for just one whistle with little water .
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 . 
Coriander leaves Gojju 
  • Coriander leaves- 1 cup 
  • Roasted dry red chillies- 2 
  • Tamarind-Tamarind seed size 
  • Jaggery - Tamarind seed size 
  • Salt to taste 
Seasoning
  • Oil-1tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves-1 sprig 
Method

Grind coriander leaves , roasted dry red chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning .


Roasted Gram Chutney Powder 
  • Groundnuts- 1 cup 
  • Roasted Gram ( Hurikadale )-1 cup 
  • Red Chilly Powder- 1 or 11/2 tsp 
  • Curry Leaves- 2 sprigs 
  • Cumin Seeds- 1/2 tsp 
  • Garlic Flakes- 10 /12 
  • Salt to taste 
Method 
Dry roast groundnuts ..cool n peel them 

Remove the skin of garlic flakes

Dry roast Curry Leaves 

Grind Roasted gram, peeled roasted groundnuts, garlic flakes, curry leaves, cumin seeds, red chilly powder n salt to a semi coarse powder . keep it in a air tight container .

Tuppa Dosa ( Ghee Dosa ) Version 2 with Coconut Chutney ...

Tuppa Dosa ( Ghee Dosa ) Version 2 with Coconut Chutney ...

  • Dosa Rice ..2 cup's
  • Boiled Rice/Ukdo Tandulu  ... 3/4 th cup
  • Urid Dhal..3/4 th cup
  • Methi /Fenugreek seeds..1 tsp
  • Salt to taste
  • Ghee as needed to prepare dosa


Method
Soak Dosa rice, boiled rice, urid dhal n methi seeds for about 4 hours n then grind to a fine batter .Add salt n ferment overnight .

Heat a dosa tawa, smear ghee n spread a ladle full batter , swirl it but not too thin , but litter thicker than the regular dosa n roast on both the sides adding ghee at the edges till golden brown .


Coconut Chutney !

  • Grated coconut-1/2 cup
  • Green chillies -2  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 !   


Girmit with Mirchi Bajji

Girmit with Mirchi Bajji 
  • Churumuri /Murmura ... 2 cup's 
  • Puttani Powder/ Roasted gram flour ... 1/4 th cup
Seasoning
  • Oil...2 tsp
  • Mustard seeds...1/2 tsp
  • Cumin Seeds.. 1/2 tsp
  •  Onion-1
  • Tomato -1
  • Green chillis- 3
  • Garlic flakes .. 2 
  • Groundnuts ... 2 tsp 
  • Tamarind  ... Mable size
  • Turmeric powder..1/4 th tsp 
  • Jaggery Powder..1 tsp  
  • Salt as per taste 
For Garnishing
  • Groundnuts ..2 tsp
  • Onion chopped ..2 tsp 
  • Tomato chopped ..2 tsp 
  • Coriander leaves chopped ..1 tsp 
  • Shev .. 1 tblsp 
Method
Chop onion, tomato n green chilles
Crush well the garlic flakes
Fry the groundnuts , remove on a kitchen paper to remove excess oil ...
Soak tamarind in water for about 20 mts n extract the juice for about 3 tsp

In a kadai add oil, splutter mustard seeds, add cumin seeds allow it to sweat , then add crushed garlic, stir well , then add onion n fry till pinkish red , add chopped green chilles n stir .. .. add tomatoes n cook till it becomes mushy n the raw smell goes, Add tamarind water , jaggery powder, turmeric powder , salt n mix well ... cook for sometime .. Remove and allow it to cool .
Method to assemble
In a plate add the churmuri, add the cooled mixture, fried groundnuts , add little by little roasted gram powder ( add accordingly as how u want to eat it dry or little moisture ) n then garnish ...
Serve immediately with Mirchi Bajji 
Mirchi Bajji

  • Long green chillies spiceless  ... 6
  • Oil to deep fry 
For the filling
  • Cumin powder.. 1 tblsp 
  • Hing/Asafoetida ..2 pinch   
  • Salt to taste 
For batter
  • Besan /Gram Flour ... 1/2 cup 
  • Cumin powder..1 tsp 
  • Turmeric powder..1/2 tsp
  • Cooking soda ..1/4 th tsp 
  • Salt to taste
  • Water as required to prepare a thick batter
Method
Wash the green chilles , make longitudinal slits in them ...
In a bowl add the cumin powder, hing n salt ,mix well ... fill this inside the slit green chilles .. keep aside
In a bowl add the besan, cumin powder, turmeric powder, soda n salt .. add water n prepare a not so thin nor thick batter ... medium consistency
Heat oil in a kadai , dip the stuffed chilly in the batter n deep fry till golden brown ,

Friday, September 23, 2016

Tender Double Beans Cutlet


Tender Double Beans Cutlet 
  • Fresh Double Beans -1cup 
  • Potato -1
  • Finely chopped onion -1
  • Ginger garlic paste-1 tsp
  • Chilly powder-1/2 tsp
  • Cumin powder-1/4 th tsp 
  • Garam masala powder-1 tsp 
  • Ajwain /Carom Seeds -1/4 th tsp
  • Coriander powder-1tsp
  • Chopped coriander leaves -4 tsp 
  • Bread crumbs/fine rawa -1/2 cup 
  • Corn flour/Maida Flour -2 tbsp mixed in little water (make a thin paste )
  • salt to taste 
  • oil -3 tsp

Method 
Pressure cook double beans for just 1 whistle cool n smash it 
Pressure cook potatoes , cool , peel n smash it .
 keep aside. 

In a kadai add oil, finely chopped onions, fry till pink ,add ginger garlic paste, ajwain, all the powders n salt 
.
..cool it n add this to the smashed double beans  potato mixture along with coriander leaves n mix well .. 

Make  them into desired shape ,dip in the corn/maida paste n run over bread crumbs/fine rawa (semolina )

Heat a tawa ,drizzle oil n shallow fry !

Serve hot with ketchup or mint chutney ..

Wednesday, September 21, 2016

White rice, moong saar upkari, tomato rasam, alsande upkari , hurikadale chutney pudi , ambuli nonche n banana fritters !

White Rice, Muga Saar upkari, Tomato Rasam, Alsande Upkari ,  Banana Chilly Bajo ,Hurikadale chutney Pudi n Ambuli Nonche (Pickle ) 

Muga Saarupkari ( whole Green Gram Rasam ) 


  • Whole Green Gram ... 1/2 cup 
  • Water ..3 cups 
  • Green chilly .. slit 3
  • Salt to taste 


Seasoning



  • Oil ..1 tsp 
  • Mustard seeds ..1/2 tsp
  • Dry red chilly ..1 broken 


Method 

Wash the whole  green gram  n pressure cook it ... mash it lightly .. 

Boil the cooked Whole green gram with slit green chilly adding salt n then season 



Tomato Rasam 


  • Tomatoes ..2 huge fully ripened 
  • Rasam Powder..1 tsp 
  • Tamarind ..marble size 
  • Green chilly ..1 
  • Jaggery ..a small piece 
  • Salt to taste


Seasoning 


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


Method 

Wash n boil the tomatoes , cool, peel the skin n make puree of it . Add water for rasam consistency , add slit green chilly , tamarind , jaggery ,salt n rasam powder n boil well . Then give the seasoning .



Alsande Upkari /cow pea beans palya (Amchi style stir fry )
  • Chopped Alsando /Cow Pea beans-2 cups 
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp 
  • Dry red chillies-2 or 3 according to the taste
  • Grated coconut - 1/4 th cup 
  • Water -1/4 th cup 
  • Salt to taste 
Method 
In a kadai add oil, mustard seeds once it stops spluttering add red chillies n fry for a sec n then add chopped alsando along with water n salt ..stir once n cook it covered till all the water evaporates . add grated coconut n mix well !  


Banana Chillies  Fries

  • Banana Chillies- 5 


To make a semi solid batter
  • Besan /Gram flour- 1/4 th cup
  • Red Chilly Powder... 1 tsp 
  • Rice Flour...2 tsp 
  • Hing/Asafoetida ..1 pinch 
  • 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 adding all the ingredients  to a medium consistency .

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




Roasted Gram Chutney Powder 
  • Groundnuts- 1 cup 
  • Roasted Gram ( Hurikadale )-1 cup 
  • Red Chilly Powder- 1 or 11/2 tsp 
  • Curry Leaves- 2 sprigs 
  • Cumin Seeds- 1/2 tsp 
  • Garlic Flakes- 10 /12 
  • Salt to taste 

Method 
Dry roast groundnuts ..cool n peel them 

Remove the skin of garlic flakes

Dry roast Curry Leaves 


Grind Roasted gram, peeled roasted groundnuts, garlic flakes, curry leaves, cumin seeds, red chilly powder n salt to a semi coarse powder . keep it in a air tight container .