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Sunday, December 22, 2019

Ukde Peja n Instant Pagila / Kantola Pickle

Ukde Peja n Instant Pagila / Kantola Pickle 

Instant Pagila / Kantola Pickle 
  •  Pagila / Kantola- 8  to 10  
  • Oil..2 tsp  
  • Mustard seeds -1 tsp
  • Hing/asafoetida -generous pinch 
  • Curry leaves-2 sprigs
  • Chilly powder-2 tsp adjust as per spice . 
  •  Tamarind -Huge gooseberry size 
  • Salt to taste 
  • Oil to deep fry .
Method 
In little water soak the tamarind for about 10 mts , then squeeze it well n throw the residue . 

Wash the kantola and  then chop them into 2 inch cubes ... Apply salt n set aside for 1/2 an hour ... 

Squeeze it well n deep fry in oil . 

Remove on a tissue paper to drain the excess oil .

In a kadai add oil  , Mustard seeds and when it stops sputtering add hing, curry leaves ,chilly powder , then add tamarind water  ..boil for a while , add in the fried kantola cubes n mix well !

Note : This pickle can be preserved only for a day or two .

Ukde Seeth , Ghardudde /Bottle Gourd Sambar adding crushed Garlic as seasoning , Spicy Egg Masala Roast , Curds n Terrace Grown Guava Slices

Ukde Seeth , Ghardudde /Bottle Gourd Sambar adding crushed Garlic as seasoning , Spicy Egg Masala Roast , Curds n Terrace Grown Guava Slices 

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 .



Ghardudde /Bottle Gourd Sambar adding crushed Garlic as seasoning .


Tender Ghardudde /Bottle Gourd- 1 , medium 
  • Thur Dhal- 1/2 cup
  • Onion ..1 
  • Tomato-1
  •  Sambar Powder- 2 tsp
  • Tamarind - marble size
  • Hing /Asafoetida- a pinch
  • Salt to taste 
Seasoning
  • Oil-2 tsp
  • Mustard seeds -1/2 tsp
  • Garlic flakes, crushed -8 to 10 
  • Cumin seeds -1/4 th tsp 
  • Curry leaves-  1 sprig
  • Dry red chilly -2 , broken 
Garnishing
  • Coriander leaves
Method  
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Peel tender   , chopped onion n chopped tomato in little water till soft .

 
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 .

Ukde Seeth topped with Batate Hinga Udka Hummana , Coriander Leaves Gojju, Ladies Finger Upkari , Roasted Lemon Pickle , Sun Dried Karathe Kismuri , Curds n Dates drizzled with Ghee :)

Ukde Seeth topped with Batate Hinga Udka Hummana , Coriander Leaves Gojju, Ladies Finger Upkari , Roasted Lemon Pickle , Sun Dried Karathe Kismuri , Curds n Dates drizzled with Ghee  

Batate Hinga Udka Humana /Potatoes Cooked in Hing based Gravy 
  • Potatoes-3 or 4 medium sized
  • Salt to taste
To Grind to a fine paste 
  • Grated Coconut- 2 cup's
  • Roasted dry red chilles-4 to 6 
  • Tamarind -Tamarind seed size
Garnishing 
  • Asafoetida -1/2 tsp ( Add in 2 tsp water n mix well ) 
  • Coconut oil -2 tsp

Method 
Wash n peel the potatoes , cut into medium cubes n keep aside .
Grind grated coconut, chillies n tamarind to a fine paste .Add enough water to the ground masala n make it to a pouring consistency .add salt and cubed potatoes , boil it n cook till done .. Switch off n add hing water  n coconut oil  ..Keep covered for sometime before serving . 



Coriander leaves Gojju  
  • Grated coconut- 1/4 th cup 
  • Coriander leaves- 1 bunch 
  • Green chillies- 3 or according o the taste
  • Tamarind-Tamarind seed size 
  • Jaggery - Chick peas  size 
  • Salt to taste 

Seasoning

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

Method
Grind grated coconut, coriander leaves , green  chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning .

Bhenda Upkari ( Ladies finger stir fry )
  • Tender Ladies Finger- 1/4 th kg
  • Oil-2 tsp 
  • Mustard seeds -1/2 tsp 
  • Dry Red chilles- 2 to 3 , broken 
  • Salt to taste .

Method
Wash the ladies finger n pat it dry . Remove the top n end part n  Cut into roundels n keep aside.

In a kadai add oil , splutter mustard seeds   , then add torn dry red chilles n fry for a second . Add the ladies finger roundels along with salt n then fry for about 5 minutes . Sprinkle little water . Cover it n cook till soft n done .  

Sun Dried Karathe /Bitter Gourd Kismuri

  • Sun Dried Karathe /Bitter Gourd pieces - 1 /2 cup ( Deep fried )

To Prepare Sun dried Karathe  

  • White Bitter Gourd -3 
  • Salt - 2 to 3 tsp 

Method 

wash the  bitter gourd , dry it n roughly remove the skin n chop into small pieces .Add salt , cover n set aside for 5 to 6 hours n then squeeze it well .. on a clean dry cotton cloth spread the squeezed salted bittergourd pieces n sun dry for about 4 to 5 days . Store in air tight container n use as n when needed . 

To Prepare Kismuri 
  • Grated coconut...1/2 cup 
  • Green chilly 2 or 3 
  • Tamarind ...Goose berry size ( soak in very  little water for 10 mts , squeeze well n discard the residue n retain the water ) 
  • Onion ...finely chopped ... 1
 Method .. 
In a bowl add the grated coconut, chopped green chilly, tamarind water , chopped onion n mix well with hands ... add in sun dried bitter gourd  cubicles ,mix again n serve immediately .


Varahi Shevai ( Barnyard Millet Shevai ) n Jeev Thori with Kooka n Bimbul Ambat !!!!! Tender Thur with Chinese potato n Bilimbi Cooked in Coconut Based Gravy .


Varahi Shevai ( Barnyard Millet Shevai  ) n Jeev Thori with Kooka  n Bimbul Ambat !!!!! Tender Thur with Chinese potato n  Bilimbi Cooked in Coconut Based Gravy 


Varahi Shevai ( Barnyard Millet Shevai  )

  • Varahi /Barnyard Millet  -2 glass 
  • water -3 glass
  • Grated coconut -2 glass or little more as this will make shevai softer 
  • salt to taste
Method
Wash Varahi n soak it in  water for about 1/2  an hour .

Grind grated coconut .

in a kadai, boil water, add salt , Soaked varahi  n ground grated coconut  ,stir continuously till it forms a dough .. apply little oil to the palms n knead the dough well n form into balls n steam it for 10 to 15  mts 
Grease Idiyappam mould ,add the steamed ball n press it gently 


Jeev Thori with Kooka  n Bimbul Ambat !!!!! Tender Thur with Chinese potato n  Bilimbi Cooked in Coconut Based Gravy . 

  • Jeev Thori /Tender Thur ... 1/2 cup 
  • Kooka /Chinese Potato .. 1/2 cup 
  • Onion roughly chopped ..1 
  • Bilmbul/Bilimbi... 2 medium 

To grind to a fine paste 

  • Grated coconut.. 1 cup
  • Roasted dry red chilly  .. 4 
  • 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 tender thur n pressure cook it with chopped chinese potato n chopped onion for just one whistle with little water . cook bimbul in little water till soft 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 . 

Wednesday, December 18, 2019

Ukde Seeth , Dalithoy , Kukka Upkari , Coriander Leaves Gojju , Roasted Lemon Pickle n Curds

Ukde Seeth , Dalithoy , Kukka Upkari , Coriander Leaves Gojju , Roasted Lemon Pickle n Curds 

Dalithoy 
  • Toor dal - 1 cup
  • Green chilly - 4  or according to the taste 

Seasoning 

  • Oil/Ghee -1 tsp
  • Mustard seeds - 1 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste

Method
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick ) 


In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well


Kukka Upkari ( Chinese Potato stir fry )
  • Kukka/ Chinese Potato.. 1/4 th kg 
  • Dry red chillies- 4  or according to the spice
  • Green chilly slit -2  
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Grated coconut- 1/4 th cup ( finely grated ) 
  • Water as needed to cook 
  • Salt to taste 
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 longish  pieces.
In a kadai add oil n splutter mustard seeds , add torn dry red chillies,slit green chilly n  add chopped chinese potato pieces along with little water n salt .Cover n cook well till done .Add grated coconut , stir well .   

 Coriander leaves Gojju  
  • Grated coconut- 1/4 th cup 
  • Coriander leaves- 1 bunch 
  • Green chillies- 3 or according o the taste
  • Tamarind-Tamarind seed size 
  • Jaggery - Chick peas  size 
  • Salt to taste 

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

Method
Grind grated coconut, coriander leaves , green  chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning .

Tingalavare Saar Upkari Adding Ambado ( White Navy Beans Plain Rasam adding Sour Hog Plum )

Tingalavare Saar Upkari  Adding Ambado ( White Navy Beans  Plain Rasam adding Sour Hog Plum ) 

  • Tingalavare /  White Navy Beans - 1/2 cup 
  • Potato - 1 medium 
  • Green chilly -1 , slit 
  • Ambado /Sour Hog Plum's-2 
  • Salt to taste 

Seasoning 

  • Oil-2 tsp 
  • Crushed garlic flakes- 8 to 10 
  • Dry red chilly - 3   

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

Wash , peel n chop potato into 3 inch cubicles , Wash n remove the tip of sour hog-plum n slightly crush them n then pressure cook it for only 1 or 2 whistle's .

Add the cooked  stuffs, slit green chilly 
, salt in a vessel along with  water for desired rasam consistency n cook well . Slightly mash the cooked  potato n Then do the seasoning . 

Chibbada Harshale (Muskmelon Rasayana ) with Roasted Phova /Beaten Rice

Chibbada Harshale (Muskmelon Rasayana ) with Roasted Phova /Beaten Rice 
  • Thick coconut Milk freshly made or canned ones  -1 cup
  • Muskmelon -1 
  • Grated Jaggery -1/4th cup or according to the taste 
  • Powdered Cardamom -1/2 tsp
  • Ghee -2 tsp 
  • Thin Phovu/Beaten rice -1/2 cup 

Method 
Grind grated coconut n squeeze out thick milk of it ..


Peel , wash , peel n  cut the Musk Melon into 2 pieces , remove the seeds ... squeeze well the one half n chop the other half to tinny 2 inch pieces ...

Add the squeezed muskmelon  in a bowl along with coconut milk , jaggery powder n mix well till the jaggery powder dissolves ... add cardamom powder and chopped Muskmelon pieces , mix n  keep in refrigerator for 20 mts ..


In a pan add ghee n roast the phova for few seconds ..n just before eating add the roasted  thin phovu /beaten rice 

Phova Chutney n Rulavu /Upma

Phova Chutney n Rulavu /Upma 

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

Rulavu /Upma 
  • Soji rawa/semolina -1 glass 
  • water-2 glass 
  • Green chillies- 3 or according to the taste 
  • Urid Dhal-1 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves-2 sprigs
  • Sugar-1 tsp
  • Ghee-2 tbsp 
  • Grated coconut-1 tblsp
  • Broken cashew nuts-2 tsp 
  • salt to taste.
Method 
Boil water .

In a kadai add ghee ,mustard seeds n  once it splutters ,add split green chillies, urid dhal, curry leaves .. n then the soji rawa n stir fry for 5 mts ... pour the boiled water, salt ,cashew nuts n sugar ... mix n cover it n cook on low flame ... open once or twice n stir  to prevent sticking to the bottom . once cooked ... add in grated coconut n mix well .. switch off the flame .



Tuesday, December 17, 2019

Cawliflower n Green Peas Song /Spicy Based Gravy


Cawliflower n Green Peas  Song /Spicy Based Gravy 

  • Cauliflower Florets- 1 cup
  • Peas- 1/2 cup
  • Oil - 1 tblsp 
  • Mustard seeds -1/2 tsp
  • Onions- 2, chopped 
  • Tomato-1 ,chopped 
  • Tamarind- Marble size ( Soak in little water for 10 mts n extract the thick juice ) 
  • Chilly Powder -2 tsp 
  • Coriander Powder- 1 tsp
  • Salt to taste .

Method
Add cauliflower florets in boiled water along with salt n turmeric powder, keep covered for sometime.

Pressure cook Green peas for 1 whistle  

In a kadai add oil , splutter mustard seeds  then add chopped onions n fry till reddish brown , add tomato n fry till the raw smell goes , add the cauliflower florets .. roast for a while , add little water n cook for sometime . Add the red chilly powder, Coriander powder n fry for a few seconds .add the tamarind paste, Add the cooked peas, salt  cover n cook for sometime 


Note :Retain the crunchiness of cauliflower n dont over cook n make it mushy .

Aromatic Basmathi Rice with Terrace grown Mysuru badane, Nugge Kayi huli ( Green Long Brinjal n Drumstick Sambar with Ground Masala n Avakaya Pickle ( Raw Mango Pickle )

Aromatic Basmathi Rice with Terrace  grown Mysuru badane, Nugge Kayi huli ( Green Long Brinjal n Drumstick Sambar with Ground Masala n Avakaya Pickle ( Raw Mango Pickle )  



Mysuru Badane Huli adding Drumsticks 
  • Mysuru Badane /Green Long Brinjal -3 
  • Drumsticks - 1 , chopped to 3 inch pieces n removed the fibre 
  • Thur dhal-1/2 cup 
  • Salt to taste 

To roast n  grind to a paste 
  • Oil-2 tsp
  • Grated Coconut- 1/4 th cup 
  • Coriander Seeds-2 tsp
  • Cumin Seeds-1/2 tsp
  • Chana dhal-1 tsp 
  • Methi /fenugreek seeds- a pinch 
  • Turmeric powder-1/4 th tsp
  • Hing-2 pinch
  • Dry red chillies-6 to 8 or according to the taste
  • Tamarind-Marble size 
  • Jaggery -chick peas size-2  
Seasoning
  • Oil-1 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves-1 sprig

Garnish 
  • Coriander leaves -2 tsp , chopped 

Method

Pressure cook thur dhal , cool n churn it well . 

Cut Brinjal into 3 inch pieces n soak them in water for about 20 minutes.

Chop Drumstick  to 3 inch pieces n removed the fibre 

Cook the brinjal along with drumstick n jaggery In enough  water .


In a pan add oil n roast coriander seeds, fenugreek seeds, cumin seeds,  chana dhal, hing, dry red chillies , cool n grind it with grated coconut , turmeric powder ,tamarind n salt to a paste  .

Add the ground paste to the  cooked vegetable,  cooked thur dhal  n boil well .

Then do the seasoning n  the garnish .

Avakaya Pickle ( Raw Mango Pickle ) 

  • Raw Mango - 4 Medium 
  • Red Chilly Powder - 100 gms ( i used Kashmiri chilly powder ) 
  • Mustard seeds powder-100 gms 
  • Whole Methi seeds/Fenugreek seeds  - 1 tsp  
  • Turmeric powder- 3/4 th  tsp 
  • Hing/Asafoetida - a generous pinch  
  • Sesame oil- 1 cup 
  • Salt -90 gms 


Method

Wash the mangoes n pat it dry as no trace of moisture should be present .

Cut the raw mangoes into 8 pieces . 

Dry roast methi seeds n keep aside.

In a Porcelain dish add red chilly powder, Mustard power, roasted whole methi seeds, Turmeric powder , hing, salt n add the chopped mango pieces n mix well with a dry wooden  spoon . Add sesame oil n let it stand so for a whole day . Then mix well again n add more oil if required . 

Can store such a pickle for an year if done in a proper way ! 

Note : Always the oil should be one inch above the pickle