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Thursday, February 28, 2013

Veg Koorma

Veg Koorma 
  • Carrot-1
  • Green peas-1/2 cup
  • Cauliflower Florets -1/2 cup
  • Onion -1
  • Tomato-1
  • Coriander leaves-1 fist 
  • Green Chillies-2 or according to the taste 
  • Grated coconut-5 tsp
  • Ginger Garlic paste -1 tsp
  • Turmeric - a pinch
  • Garam Masala -1/4 t tsp
  • Cashew paste-2 tsp ( Grind few cashewnuts make  powder , add water n make a thick paste )
  • Tamarind .-a small piece  
  • oil -1tsp
  • water -1 cup 
  • salt to taste 

Method
Grind grated coconut, coriander leaves, green chillies, tamarind to a fine paste ,..

In a kadai add oil, chopped onion n fry till transparent ,add chopped tomatoes n fry till the raw smell goes ,add ginger garlic paste ,ground masala n fry till the raw smell goes , then add turmeric n garam masala powder , salt along with cashew paste n all the chopped veggies n water ! cook till done ..

Puffed Pooris n Veg Koorma !

Puffed Pooris n Veg Koorma ! 
For Pooris 
  • Wheat Flour -1 Cup
  • Water as needed to prepare the dough 
  • salt to taste 
  • Oil as required to deep fry 

Method 
In a bowl add the wheat flour , salt n water n knead to a dough ..Poori dough should be harder than chapathi dough, as this wont soak the oil much ! roll out the pooris immediately as soon as the dough is made , . If you keep the dough for a long time then the pooris will soak up lot of oil...


In a kadai add enough oil , heat it  n drop in rolled poori n after a second press a little in the middle n fry on both sides . 


Veg Koorma 
  • Carrots-1
  • Green peas-1/2 cup
  • Cauliflower Florets -1/2 cup
  • Onion -1
  • Tomato-1
  • coriander leaves-1 fist 
  • Green Chillies-2 or according to the taste 
  • Grated coconut-5 tsp
  • Ginger Garlic paste -1 tsp
  • Turmeric - a pinch
  • Garam Masala -1/4 t tsp
  • cashew paste-2 tsp
  • tamarind .-a small piece  
  • oil -1tsp
  • water -1 cup 
  • salt to taste 

Method
Grind grated coconut, coriander leaves, green chillies, tamarind to a fine paste ,..
in a kadai add oil, chopped onion n fry till transparent ,add chopped tomatoes n fry till the raw smell goes ,add ginger garlic paste ,ground masala n fry for a minute ,add turmeric n garam masala powder , salt add cashew paste n all the chopped veggies n water ! cook till done ..


Wednesday, February 27, 2013

Spicy Tomato Panpolo (Neer dosa )

Spicy Tomato Panpolo (Neer dosa ) 
  • 2 Glass- Raw rice
  • 1/2 cup -Grated coconut
  • Tomato-3 small
  • Kashmiri red chillies -8 or10
  • Pinch of hing 
  • salt to taste 
Method
Soak rice for 2 hrs n grind it along with grated coconut to a fine paste .. dilute the batter by adding the water .. Grind tomatoes and chillies to a fine paste long with hing ..  add this to d ground diluted batter along with salt

 Heat a tawa , smear oil n pour a ladle full batter , it has to spread on its own ,cover the pan n roast on one side ..fold it twice to make 4 folds !
Serve hot !

Raw Tomato Pound Chutney !


Raw Tomato Pound Chutney !
  • Medium Raw Tomatoes -5 to 6 
  • Green chillies-2 or 3 
  • Groundnut -1/4 th cup
  • Jaggery -Small piece 
  • tamarind juice -1/2 tsp 
  • oil-1 tsp
  • salt to taste 
Seasoning 
  •  oil-1 tsp
  • Cumin seeds-1/4 th tsp 
  • mustard-1/2 tsp 
Method 
In a kadai add oil n fry the chopped raw tomatoes n chillies  till soft , remove it n then fry groundnuts , cool n peel d skin .. 
Now pound the soft tomatoes, chilles, groundnuts, salt, tamarind juice n jaggery . remove it n season with mustard n cumin seeds ..



Tuesday, February 26, 2013

Green chilly Dip (Mirsange Udaka )


Green chilly water dip ! (Mirsange udaka)
  • Green chillies-2 or 3 
  • hing -2 pinch or according to the taste
  • water-1cup
  • coconut oi-1 tsp
  • salt to taste 

Method 
Crush Green chillies and salt in a mixer ,add water and then strain it ,to d strained water add hing n coconut oil !

This is an amzing amchi delicacy that goes well with Shevai, idlies , khotto etc 

Hing Chutney !

Hing Chutney !
  • Hing- Green Pea size ( i use solid hing ) 
  • Dry red chillies- 3 or 4 
  • Tamarind -Tamarind seed size 
  • Grated coconut-1 cup 
  • Oil..1 tsp 
  • Salt to taste
seasoning
  • Oil-1tsp
  • Mustard -1/2 tsp
  •  Curry leaves -1 sprig  
Method 
 In little oil fry red chillies n hing , cool it n grind along with grated coconut , tamarind , salt n then season it.

Whole Skinned Urid phanna Doddaka ! (SEASONED PANCAKE )



Whole Skinned Urid phanna Doddaka ! (SEASONED PANCAKE ) 
  • Whole skin urad -1/4 th cup
  • white rice-1/2 cup
  • red rice-11/2 cups 
  • salt to taste 
  • Oil -2 tsp
  • Mustard -1 tsp    
Method
Soak Both the rice together for 4 hours
Soak whole skin urad for 4 hours separately
Grind the whole skinned urad to a fine paste ..remove it n now add both the rice n grind to a coarse paste.. mix both the batter well ! add salt n ferment overnight ! 

Heat a deep bottomed  kadai , add little oil, put in mustard n when it splutters add a ladle full batter n cover d kadai n let it roast on sim flame .. drizzle little oil on d side n flip and roast well on the other side too
Serve hot with chutney !

Hing Chutney !
  • Hing-2 pinch 
  • dry red chillies-2 or 3
  • tamarind -tamarind seed size 
  • Grated coconut-1 cup 
  • salt to taste
seasoning
  • oil-1tsp
  • Mustard -1/2 tsp
  •  curry leaves -1 sprig 
 in little oil fry red chillies n hing .cool it n grind along with grated coconut n tamarind n then season it.

Rice flour chapathis with raw tomato chutney !

Rice flour chapathis with raw tomato chutney !
  • Rice flour-1 cup
  • water-2 cups
  • oil-1 tsp 
  • salt to taste
Method 
In 3 tsp of water add 1 tsp of rice flour n mix properly ..
in a kadai add water , salt n add rice flour water n the rice flour .. let it boil ,dont mix it ,reduce d flame n cook for 10 mts ,switch off the flame n mix in one direction .. remove n make a dough ,roll out like chapathis   n roast  on both sides ..

Beginner's  may find rolling out these chapathis a little tough .. hence , smear thick plastic sheet  with oil n place d dough at the centre n place one more thick plastic sheet above it n press with a heavy container .. remove the chapathis n roast on both sides on a heated tawa !

Raw Tomato chutney 
  • Raw green tomatoes chopped - 2cup 
  • Green chillies -2
  • White sesame seeds-1 tbsp
  • Jaggery -small piece 
  • small piece- ginger
  • salt to taste 
Seasoning 
  • oil -1 tsp
  • Mustard-1/2 tsp
  • Cumin seeds-1/4 th tsp
  • hing -a pinch
  • curry leaves -1 sprig 
 Method 
Roast white sesame, keep aside ..
in little oil ,fry chopped tomatoes n green chillies..
Grind the fried tomatoes, green chillies sesame ,salt, ginger n jaggery n then season it !

Monday, February 25, 2013

Steamed Methi Muthias !

Methi Muthias !
  • 2 cup-Chopped Methi leaves
  • 1/2 cup -besan
  • 1 tsp sugar
  • salt to taste



 



Sunday, February 24, 2013

Palak Thove ( Spinach watery Dhal )

Palak Thove ( Spinach watery Dhal )
  • Spinach /Palak Roughly chopped -1 glass
  • Thur dhal -1/4 th cup
  • cumin seeds-1/4 th tsp
  • Grated coconut-2 tsp
  • Mustard-1/2 tsp
  • Green chillies-1
  • Urid dhal-1/4 th tsp
  • Hing/ Asafoetida -a pinch
  • Lime juice -1/2 tsp
  • Oil-1 tsp
  • salt to taste
 Method
Soak Thur dhal for 10 mts n pressure cook it with spinach , green chilly, salt  n grated coconut !
seaon with Mustard , cumin seeds, Urid dhal n hing !.. Sqeeze in lime !

Sweet n spicy Cucumber Mudde on turmeric leaves !


Sweet n spicy Cucumber Mudde on turmeric leaves !
  • Medium Tender fresh Cucumber - 1
  • Idli rawa -1 glass
  • Grated coconut-1/2 cup
  • Green chillies -4 or according to d taste
  • Small piece ginger-1
  • small piece jaggery-1
  • Turmeric leaves 10 to 12
  • Salt to taste

Method
Wash n skin cucumber n grate it ..keep aside ..
Mince green chillies n ginger .. grind the coconut gratings with grated jaggery .. in a bowl add rice rawa, salt, grated cucumber , minced chillies , ginger , ground grated coconut jaggery mixture .... mix d batter well ..
wash n wipe the turmeric leaves n spread this batter on it n fold..steam them for 20 mts or till done ! serve hot with Pickle n Ghee/butter ! 

Sweet cucumber idlies with turmeric leaves !

Sweet cucumber idlies with turmeric leaves !
  • Idli rawa -1 glass
  • Grated coconut-2 glass
  • Grated jaggery -1 glass
  • Grated Huge fresh tender cucumber-1 or 2 small
  • Fresh turmeric leaves as needed ..
  • salt to taste

Method
Fry idli rawa for 5 mts n keep aside ..
grind grated coconut with jaggery (dont add water ),mix idli rawa to the ground mixture ,add salt n grated cucumber .. mix the batter well !
now grease a idli mould , place cut turmeric leaf n pour the batter n then place one more cut turmeric leaf above the batter n steam for 20mts or till done ! serve hot with Ghee/ butter !

Friday, February 22, 2013

Sol Kadi (Kokam Kadi) with grated coconut .

Sol Kadi (Kokam Kadi) with grated coconut . 
  • Grated coconut -1cup 
  • Green Chillies-2
  • Ginger-1 small piece
  • Dried Kokam -6 flakes
  • Cumin seeds -1/2 tsp
  • Hing -2 pinch
  • Coriander leaves- a handful
  • Salt to Taste 
Method
Soak  Kokam flakes in about 1/2 cup of water in a vessel for about 3 hrs .. after 3 hrs the water  will be deep pink in color. Squeeze the kokam flakes n  then throw them  !

Grind the grated coconut   with green chillies,hing , ginger , n cumin seeds to a fine paste adding very little water .. extract the thick  milk n throw d residue ! 

 Add the coconut milk to the extract of Kokam and sieve the liquid.
Add finely chopped fresh coriander leaves ! n serve !


Keerla Neele Sukke ! ( Tender Bamboo Shoots with Jackfruit seeds Cooked in coconut based dry masala) !


Keerla Neele Sukke . ( Tender Bamboo Shoots with Jackfruit seeds Cooked in coconut based dry masala) !

  • Finely Chopped tender bamboo shoots-1 cup heaped   
  • Finely Chopped jackfruit seeds -1/2 cup
  • Jaggery- Lemon sized 
To grind to a semi coarse paste 
  • Grated coconut-2 cup's
  • Roasted dry red chillies -6  or according to the  taste
  • Tamarind- Tamarind seed size
  • Urid dhal- 2 tsp heaped 
  • Salt to taste 
Seasoning 
  • Mustard seeds-1/2 tsp
  • Curry leaves-1 sprig
  • Oil-2 tsp 
Method 
Soak the chopped tender bamboo shoolts in enough water for about 1 hour , wash well n drain it . 

Pressure cook chopped bamboo shoots with chopped jackfruit seeds for 1 whistle in little water  .. cool n keep aside . 

In little oil roast urid dhal till it gives an aroma n the color changes to light brown on sim flame .cool it 

Grind little grated coconut, with chillies n tamarind to a fine paste . when about to remove the ground paste , add the roasted urid dhal n rest of the grated coconut n grind coarsely ..

in a kadai add oil, splutter mustard seeds then add curry leaves ,add the ground masala , jaggery ,salt n cooked bamboo shoots n jackfruit seeds  n cook till dry . 

Thursday, February 21, 2013

Banana Flower Chutney !

Banana Flower chutney !
  • Chopped Banna flower-1 Cup
  • 1/4 th Cup- grated coconut
  • 3-red chilly
  • curry leaves-1 sprig
  • Tamarind-tamarind seed size
  • 1/4 th tsp-cumin seeds
  • little Hing
  • 1/4 th tsp Mustard
  • 2 tsp-oil
  • water-1/4 th cup
  • salt to taste
Method
  • Chop banana flower n soak in water for 1/2 an hour ..then sqeeze it ..
    in a kadai add oil, Cumin seeds, mustard, red chilly, curry leaves, hing, add d chopped banana flower n fry for a while add water ,salt n cook till done .. when all the water evaporates add grated coconut n fry for sometime ..cool this and grind with tamarind ! dont add water as this chutney has to be dry !!!

Dudde kathkatho - ( Pumpkin cooked in coconut based Sichuan pepper )an awesome amchi delicacy with teppala ! Devasthana buri samradhane delicacy .. tastes heavenly with pure coconut oil !!!!!

Dudde kathkatho - ( Pumpkin cooked in coconut based Sichuan pepper )an awesome amchi delicacy with teppala ! Devasthana buri samradhane delicacy .. tastes heavenly with pure coconut oil !!!!!
  • Dudde / Pumpkin -1/2 kg
  • Jaggery - small piece 
  • Salt to taste 


To grind

  • Grated coconut- 1/4 th cup 
  • Teppal/ Sichuan pepper - 4 to 5 
  • Dry roasted chilles- 4 
  • Tamarind-Tamarind seed size 


Garnishing 
Coconut oil-2tsp

Method
Wash n cut the pumpkin into 2 inch square pieces .
Boil the pumpkin pieces along with jaggery n salt . 

Grind grated coconut, roasted  chilles n tamarind to a paste n just b4 removing add the teppal n grind again for 2 minutes . 

Add this ground masala to the cooked pumpkin n boil again .. switch off and add coconut oil . 

Wednesday, February 20, 2013

Huli Powder !

Huli Powder !
  • Coriender seeds-1 medium cup
  • Fenugreek seeds -1/2 tsp
  • Chana dhal-1 tsp
  • Urid dhal-1 tsp
  • poppy seeds-1/2 tsp
  • Hing - small piece
  • Red chillies-1 fist or according to ur taste
  • Grated copra-1/2 small cup
Method
In a kadai add 2 tsp of oil n fry all d dry ingredients separately for few mts in sim flame ,cool n grind to a fine powder !
Store in air tight bottle ! remains for 6 months if preserved properly !

Methi leaves sanna idlies with pure coconut oil !

Methi leaves sanna idlies with pure coconut oil !
  • 1/2 glass-Thur dhal
  • 3/4 th glass -Raw rice
  • 2 cups-grated coconut
  • Tamarind-marble size
  • 12 roasted red chillies
  • 1 cup- chopped methi leaves
  • 1 small chopped onion
  • salt to taste  
Method 

Soak thur dhal n rice for 2 to 3 hours .

First grind  grated coconut,tamarind n red chillies to a paste along with salt n then add soaked rice n thur dhal n grind again for a semi coarse paste adding very little water .

Remove the batter add chopped methi leaves  and chopped onion  ..mix well .


Grease idli moulds,fill in the batter n steam for 20 mts !

Idlies with a twist !

Idlies with a twist n Hurikadale chutney ( Raosted gram chutney )
  • 3/4 th glass-Urid dhal
  • 1 tsp-fenugreek seeds
  • 1 glass heaped-idli rice (salem rice )
  • 1 fist -thick phova
  • salt to taste 
Method
Soak Urid dhal n fenugreek seeds for 4 hrs ..

Soak idli rice separately for 4 hrs.

Grind urid n fenugreek seeds along with thick phova ( previously soaked for 10 mts n squeezed ) to a fine paste ..remove the batter ..

Grind rice coarsely .. remove n mix both the batters n add salt ,ferment overnight ..

Grease idli moulds ,pour in the batter n steam for 20 mts !

Roasted gram chutney 
  • oil- 1 tsp
  • Green chilly-3 or according to the taste 
  • Hurikadale/roasted gram -1/2 fist 
  • Grated coconut- 1/2 cup 
  • Tamarind- tamarind seed size
  • Hing-a pinch 
  • salt to taste 

Method
In oil fry green chillies, roasted gram, hing . Cool n grind it along with grated coconut, tamarind n salt . 



Instant dry Batate vaagu !

Instant dry Batate vaagu !
  • Potatoes -3 medium sized
  • Tomatoes-2 small  
  • Red chilly powder- 2 tsp
  • Hing - 1/4 th tsp
  • Mustard -1/2 tsp
  • Grated coconut-1tsp
  • oil-2tsp
  • salt to taste

Method
Wash n pressure cook potatoes . cool , peel the skin n cut it into cubes .

In a kadai add oil,splutter  mustard seeds , add  hing, tomatoes n fry till the raw smell goes n its mushy  add in red chilly powder , salt n cooked chopped potatoes , grated coconut n mix well ! 

Batate Pathal Vaagu with Ground Masala .

Batate Pathal Vaagu with Ground Masala .
  • Potatoes -3 to 4 medium sized
  • Tomato -2, chopped 
To Roast n grind to a paste 
  • Oil-2 tsp 
  • Coriander seeds-3 tsp
  • Mustard seeds -1/4 th tsp 
  • Fenugreek /Methi seeds - 1/4 th tsp
  • Hing/Asafoetida  -Green peas size 
  • Dry Red chillies- 8 to 10
  • Grated coconut-1 tblsp 
  • Tamarind-Chick peas size 
  • Salt to taste  

Seasoning

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


Method
Wash and pressure cook the potatoes , cool , peel and cut it into cubes .. keep aside

Roast coriander seeds, fenugreek seeds, mustard seeds ,red chillies ,hing in  oil n grind it with grated coconut n tamarind to a fine paste .

in a kadai add oil, splutter mustard seeds , add curry leaves n add ground masala paste  n fry for a few mts so that the raw smell goes , add chopped tomatoes  n fry  till the raw smell goes n it turns mushy  .. add little water n cooked potatoes cubes n boil for few mts , 

Batate Hinga Udka Humana /Potatoes Cooked in Hing based Gravy

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 . 

Peas Masala !

Peas Masala !
  • Green peas -1 cup
  • onion-2 large
  • tomatoes-3 medium
  • Ginger garlic paste-1 tsp
  • cumin seeds -1/2 tsp
  • fenugreek seeds -2 or 3
  • Cardamom-1 whole
  • Cloves-2
  • Cinnamon-1
  • Turmeric powder-1/4 th tsp
  • Coriander powder-1 tsp
  • Garam masala powder-1 tsp
  • Red chilly powder-1 tsp
  • sugar-1/2 tsp
  • water-1/2  cup
  • coriander leaves
  • oil-2 tsp
  • salt to taste

Method
in little oil roast cumin seeds n fenugreek seeds n powder it with a rolling pin .
In 1 tsp of oil fry sliced onions n chopped tomatoes ..cool n make paste !
in a kadai add oil, cardamom, cloves, cinnamon, ginger garlic paste ,d ground paste n all the powders , peas , water ,sugar ,salt n cook till done . garnish with coriander leaves !

Tuesday, February 19, 2013

Ambe saat Tambali ( Aam papad gravy )

Ambe saat Tambali ( Aam papad gravy )
  • Ambe saat chopped -1 cup
  • Grated coconut- 3/4 th cup
  • Jaggery - lime sized
  • dry red chilly -3 (fry in littlle oil )
  • oil-2tsp
  • Mustard-1/2 tsp
  • curry leaves-1 sprig
  • salt to taste ..
Method
Soak chopped ambe saat in water for half an hour .. grind grated coconut with red chillies n before taking the masala ,add  1/2 of d soaked n squeezed ambe saat along with jaggery n sat n grind again for a mt or 2 ..
Remove the masala ,add other 1/2 soaked n squeezed ambe saat n season it with mustard and curry leaves ! this gravy shouldn't be thick nor watery ! it has to b medium :)

Carrot Paratha !

Carrot Paratha !
  • 1cup -Wheat Flour
  • 1 cup- Finely Grated Carrots
  • Curds ..3 tsp
  • 2 tsp of Oil
  • 1 onion -finely chopped
  • 1 tsp-Coriander powder
  • 2 flakes - finely chopped Garlic
  • ½ tsp cumin powder
  • 1/4 th tsp-ajwain
  • ½ tsp Garam Masala Powder
  • 1 tsp red Chili Powder
  • ½ tsp coriender leaves 
  • salt  
Method
In a bowl ,add wheat flour , salt, curds , oil n water n knead to a soft dough ! keep covered for 20 mts ..
In a kadai add oil, ajwain, onions n fry till pink add grated carrots n fry till d raw smell goes n then  add all the masalas n chopped coriender leaves n salt  .. allow it to cool !

To make Parathas ,take small portion of the dough and flatten into a disc, place a tablespoon of the filling in the centre of d disc and pinch the sides together around the filing and roll out as chapathis .Roast on both sides on hot tawa ,smeared with ghee !

Methi Tepla (version-1 )


Methi Tepla (version-1 ) 
  • Wheat flour-1 cup
  • Chopped Methi leaves -1/2 cup
  • Turmeric powder-1/4 th tsp
  • Coriender powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Red chilly powder-1tsp
  • Garam masala powder-1/2 tsp
  • oil-2tsp
  • Butter milk -as needed
  • salt 
Method

In a bowl add wheat flour, chopped methi leaves , all the powders, salt , oil n butter milk n need to a soft dough ! keep covered under wet cloth for 10 mts .. Make equal sized balls and roll out thin chapathis .Heat a tawa,smear oil and just toast like chapathis both the sides !

Serve with Raitha n pickle ! i served it with Boondi Raitha n Lime pickle ! 

         

Gujrathi Khadi

Gujrathi Khadi
  • Diluted curds -2 cups
  • Besan -2 tsp
  • Turmeric powder-1/2 tsp
  • coriender powder-1/2 tsp
  • Red chilly powder-1/2 tsp
  • cumin powder-1/2 tsp
  • Ginger chilly paste -1 tsp
  • Salt to taste   
Seasonings
  • oil-1tsp
  • Mustard.1/4 th tsp
  • Garlic-2 flakes
  • cumin seeds-1/4 th tsp
  • hing -a pinch
  • coriender leaves for garnishing
Method
 In a vessel add diluted curd ,add the besan, all the powders  and mix well. , add d ginger chilly paste n boil the curd mixture on slow heat and stir constinuosly.  prepare a seasoning with mustard, cumin seeds, crushed garlic , hing n pour over d Khadi n garnish with coriender leaves.

Dudhi Muthiyas !

Dudhi  Muthiyas !
  • Dudhi (Bottlegourd) Grated -1 cup
  • Wheat flour-1/2 cup
  • Besan-3 tsp
  • Turmeric powder-1/2 tsp
  • Red chilly powder-1 tsp
  • Coriender powder-1 tsp
  • cumin powder-1/2 tsp
  • Curds-1/4 th cup
  • Oil-2tsp
  • Ajwain -1/4 th tsp
  • crushed garlic n green chilliy paste-1/2 tsp
  • chopped coriender leaves-1tsp
  • salt to taste
Seasoning
  • Mustard-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Hing -a pinch
  • Curry leaves-1 tsp
  • white thil-1/2 tsp
  • coriender leaves for garnishing
  • Sugar with lime juice for sprinkling -1 tsp 
Method
 In a bowl add grated dudhi, wheat flour, besan, all d powders, oil, salt ,curds , coriender leaves, ajwain, crushed garlic n green chill paste .. make a stiff dough .. roll into elongated shape of almost a finger size n steam them for about 10 mts or till done ..cool n slice it .. prepare a sesaoning with mustard, cumin , hing ,white thil n curry leaves n pour over d steamed sliced Muthiyas n sprinkle lime sugar juice  n garnish with coriender leaves !

Sunday, February 17, 2013

Black forest cake !


Black forest cake !
  • 1 cup maida
  • 1cup sugar - powdered
  • ½ cup cocoa powder
  • ... 2 level tsp baking powder
  • ½ cup pepsi
  • 3 egg
  • 1 cup oil
  • 2 tsp vanilla essence.
  • Whipped cream for garnishing
  • Cherries and grated chocolate for garnishing.
Method:
Beat eggs.Mix powdered sugar with it.
Sive maida and baking powder.
Mix flour,egg,sugar followed by cocoa powder, oil and vanilla essence.Lastly add pepsi.
Mix well by cut and fold method.
Pre heat the oven to 180 degrees and bake the cake for 30mts !

Rajasthani Khooba Rotti !

Rajasthani Khooba Rotti !
  • Wheat flour-2 cups
  • Melted Ghee or oil - 4 tsp
  • water - to make dough
  • salt to taste  
Method
Take wheat flour in a container , add salt, melted ghee/oil n enough water to make a dough ! keep covered under wet cloth for 10 to 15 mts !

Heat a tawa n roll out really thick round rottis .. n place it on heated tawa .. once d colour changes , remove it and place it on a plate n pinch all over , then directly place it again on open flame ! roast on both sides ! serve hot with pouring ghee on top !



Pindi Chana !

Pindi Chana !
  • 1 Cup -black chana
  • 1 tsp -Ajwain
  • 2 tbsp-Besan
  • 1 tsp- Anaardana powder
  • 2 tsp-Aamchur powder
  • 1 tsp-chilly powder
  • 1 tsp-black salt
  • 2 tbsp-kasuri methi
  • 1 tsp-cumin powder
  • 4 cloves - cardamom crushed
  • 2 piece Cinnamon
  • 4 -cloves
  • 1 inch -ginger
  • Oil -2 tsp
Method
Soak chana overnt n pressure cook it for 6 whistles ..keep aside
in a kadai add oil, ajwain, cloves, cinnamon , cardamom, ginger piece , besan, n stir till aroma rises ..add all the powders ,salt , kasuri methi ..n then add cooked chana n give a quick boil ..stir well n serve hot !

Makkai na Bhartha !

Makkai na Bhartha !
  • Corn kernas-1 cup
  • Cumin seeds-1/2 tsp
  • Onion-1
  • Tomato-1
  • Green chilly -2
  • Coriender powder-1 tsp
  • Chilly powder-1 tsp
  • Garam masala powder-1/2 tsp
  • Turmeric powder-1/4 th tsp
  • salt to taste
  • oil-2 tsp
  • Coriender leaves to garnish
Method
Pressure cook Corn kernals for 1 whistle ..dont discard the water n keep aside
In a kadai add oil, cumin seeds, chopped onions, n fry till pink add tomatoes n fry till d raw smell goes .. add green chillies n all the powders .. add boiled corn kernals , salt ..n cook it done !garnish with coriender leaves !



Jackfruit idlies !

Jackfruit idlies !
  • Idli rice rawa -1 cup
  • Grated coconut -2 cups
  • Grated jaggery -1 cup
  • Chopped jackfruit -2 cups
  • salt
  • water - little
Method
Fry rice rawa for 5 mts n keep aside .. grind coconut gratings with grated jaggery without adding water , then add chopped jackfruit n grind again for a minute or 2 .. ..remove d ground batter add d rawa n salt ! add little water to get d batter of pouring consistency !
Grease idli mould , pour in d batter n steam for 20 mts !
Serve hot with ghee or butter !

Kancheepuram idlies with ginger chutney !

Kancheepuram idlies with ginger chutney !
  • 1 cup- Raw rice
  • 1 cup- boiled rice
  • 1 cup -urid dhal
  • 1 tsp- fenugreek seeds
  • For seasoning
  • Mustard-1/2 tsp
  • Urad dhal-1 tsp
  • Chana dhal-1 tsp
  • Green chillies-3
  • Finely chopped ginger-1/2 tsp
  • oil -2 tsp
Method
Soak urad dhal with fenugreek seeds ,seperatly for 3 hours ...
Soak Raw rice n boiled rice together for 3 hours ..
grind urad n fenugreek to a fine paste ..remove it ,then add both d rice n grind coarsely !
Mix both d batter,add salt  n season with mustard, urad dhal, green chilles, chana dhal n ginger n ferment overnight .. Grease idli moulds n pour d batter n steam it for 20 mts !

Serve with chutney of ur choice !


Saturday, February 16, 2013

Whole Moong n palak dhal !

Whole Moong n palak dhal
  • Whole green moong -3/4 th cup
  • Chopped Palak leaves-2 cups
  • Onion medium-1
  • Tomato-1
  • Turmeric powder-1 tsp
  • Red chilly powder-2 tsp
  • Mustard-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Hing -little
  • curry leaves-1 sprig
  • Green chillies-1 
  • Garlic cloves-3
  • oil-2 tsp
  • salt to taste

Method
Pressure cook Moong with salt , turmeric powder, red chilly powder, palak for 2 whistle ... cool n churn it ..
In a kadai add oil, mustard, cumin seeds, hing, curry leaves,green chillies,,onion n fry till pink ,add chopped garlic ..add in tomatoes n fry till d raw smell goes ..add d cooked ingredients n give a quick boil



Friday, February 15, 2013

Tender coconut Tender cashew masala Gravy ! A Goan delicacy !


 Tender coconut Tender cashew Masala Gravy ! A Goan delicacy .
  •  Tender coconut flesh - 1 cup
  • Tender Cashew nuts -1/2 cup
  • Grated coconut-1/4 th cup
  • Tender coconut water-1/4 th cup
  • Cloves-3
  • Cinnamon -1/2 inch
  • Green cardamom -1
  • Coriander seeds -2 tsp
  • Dry red chilly -4
  • Cumin seeds-1/4 th tsp
  • Onion -1Medium 
  • Tomato small -1 (make puree)
  • Ginger garlic paste-1 tsp
  • Turmeric -1/4 th tsp
  • Dried Kokum- 1 
  • salt to taste
  • water-1 cup
  • Oil-2 tsp
Method

Soak tender cashew nuts in hot water for 30 mts ..


slice coconut flesh n keep aside

In little oil fry cloves, red chillies, cardamom, cinnamon, coriander seeds, grated coconut n grind with tender coconut water to a fine paste ..

Heat oil in a kadai add cumin seeds, chopped onion fry till pink, add ginger garlic paste , turmeric powder, tomato puree ..n ground masala along with water ..add Kokum, tender cashew nut n flesh of tender coconut .. cook till done .