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Tuesday, December 31, 2013

Gobi Kasoori

Gobi Kasoori 
  • Cauliflower-1 medium
  • Kasoori methi/dried fenugreek leaves- 3 tbsp 
  • onions-2 
  • Tomatoes-1
  • Ginger Garlic paste- 1 tsp
  • Green chillies-4
  • Coriander powder- 1 tsp
  • Turmeric powder-1/2 tsp
  • Curds-1/2 cup
  • Mustard seeds-1/2 tsp
  • Oil-1tbsp 

Method 
Cut cauliflower florets and dip it in boiled water with salt n turmeric powder. keep covered for 20 mts . 

In a kadai add oil , n fry the cleaned cauliflower florets till crisp . 

In a pan add 2 tsp oil, splutter  mustard, chopped onions fry till pink ..add tomatoes n fry till the raw smell goes. Add green chilies n fry for a minute, add ginger garlic paste n again fry for a minute . add all powder 's along with salt . add water and boil well . add well beaten curds n stir ... lastly add fried gobi n crushed kasoori methi . mix well . 

Rajasthani Aaloo Mutter ki Sabzi

Rajasthani Aaloo Mutter Ki Sabzi
  • Green peas-1 cup
  • Potatoes- 2  small
  • Tomato-1
  • Onion-1 
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Hing/Asafoetida- 2 pinch 
  • Cumin seeds- 1/4 th  tsp 
  • Curry leaves -1 sprig 
  •  Red Chilly powder- 11/2  tsp
  • Turmeric powder - 1/4 th tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1 tsp
  • Kasuri Methi-1 tsp 
  • Salt to taste 

Method
In a kadai add oil  ,splutter mustard ,cumin seeds,hing, curry leaves , chopped onions n fry till pink then add tomatoes n fry till the raw smell goes... add all the powders along with salt n water ..Add peas , chopped potatoes n kasuri methi ... cook well till done n then garnish with coriander leaves .

Pineapple Gojju ..

Pineapple Gojju ..
  • Pineapple tinny  pieces- 1 cup 
  • Oil- 2 tsp 
  • Mustard seeds-1/2 tsp 
  • Urid dhal- 1 tsp 
  • Grated coconut- 4 tsp 
  • Thick tamarind pulp - 1 tsp 
  • Jaggery- small piece
  • Rasam powder- 1 tsp 
  • Salt to taste 

Method 
In little oil roast urid dhal ..cool and grind it with grated coconut  , rasam powder n salt. 

In a kadai add oil , splutter mustard seeds ..then add chopped tinny pieces of pineapple n fry for sometime till its soft  ,add tamarind pulp along with ground masala , small piece jaggery and water ..boil well ..till almost thick .
 

Phova chutney n Kabuli chana upkari !

Phova chutney n Kabuli chana upkari 

For Phova Chutney 
  • Thin beaten rice /Phovu - 2 cups 
  • Jaggery - marble size 
  • Grated coconut-1/2 cup 
  • Oil-2tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves- 2 sprigs 
  • Sambar powder- 1 tsp 
  • Salt to taste 
Method 
In a kadai melt jaggery with little water , then add grated coconut , sambar powder n salt . 

In a pan add oil , splutter mustard seeds add curry leaves n add this to the above n then add Beaten rice n mix well ... serve Immediately . 

Kabuli chana upkari 
  • Kabuli chana - 2 cups 
  • Oil- 2 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves- 2 sprigs 
  • Green chillies- 3 or according to the taste 
  • Hing/Asafoetida- 2 pinch
  • Grated coconut-1/4 th cup 
  • Salt to taste
  • Lemon juice - 1 tsp 

Method
Soak Kabuli chana overnight . 

Pressure cook it for 10 to 12 whistle or till cooked .

In a kadai add oil , splutter mustard, add chopped green chillies , hing along with curry leaves n fry for a while . add the cooked chana along with salt , add grated coconut n mix well . switch off and add lemon juice .

Serve these both along with chewda , banana and hot cup of filter coffee.

Monday, December 30, 2013

Avrekalu Payasam ( Hyacinth Bean payasam )

Avrekalu Payasam ( Hyacinth Bean payasam ) 
  • Avrekalu - 1 Cup 
  • Grated coconut- 1/4 th cup 
  • Jaggery - 3 marble sized or adjust according to sweetness .
  • Poppy seeds-1 tsp
  • Cardamom whole -1 or 2 
  • Ghee - 3 tsp
  • Cashewnts- 8 
  • Raisins-8 

Method 
Soak Avrekalu in water for about 5 hrs n then Press each soaked seeds n remove the outer skin . Once done with all , dry it on a cloth till all the water evaporates .

In a kadai add ghee n roast the avrekalu for about 10 mts , cool n then pressure cook it for 1or 2 whistle . ( dont over cook it )

Dry roast Poppy seeds .Cool it and grind it along with grated coconut n cardamom to a very fine paste .

Now add the ground paste to the cooked Avrekalu , add jaggery n cook well till jaggery melts. 

Garnish with cashew nuts n raisins fried in ghee .  
 

Oats Jaggery Laddos

Oats Jaggery Laddos 
  • Oats- 2 cups 
  • Powdered jaggery- 1 cup
  • Grated coconut-1/2 cup 
  • Sesame seeds- 2 tsp 
  • Cardamom powder- 1/2 tsp 
  • Ghee - 2 tsp 
Method
in a kadai add oats n dry roast it on slow flame , till it gives a nice aroma ( dont over roast them ) . cool it n powder it coarsely in a mixer . 

Dry roast Sesame seeds.

In a kadai , melt jaggery with little water , then add grated coconut, sesame seeds . mix well n then add powdered oats n ghee . Switch off and add cardamom powder ... 

Grease palms and then form them into ladoos .

Mushroom Songa with ground masala .(.Mushrooms in spicy Masala )

Mushroom  Songa with ground masala .(.Mushrooms in spicy Masala )


  • Mushrooms- 1 packet 
  • Onions - 1 huge or 2 small  
  • Coriander seeds -2 tsp ( not roasted )
  • Roasted dry red chilly - 3 short n 8 long
  • Tamarind - Tamarind seed size
  • Salt to taste ..
Method
wash n clean the mushrooms n chop them .. 


Grind roasted dry red chillies , coriander seeds n tamarind to a very fine paste !

In a kadai add 2 tsp oil , chopped onions and fry till reddish brown , add the ground paste and fry till the raw smell goes ,add salt , mushrooms n a very little water  , keep covered n cook till done !

Sunday, December 29, 2013

Raja Phanna upkari ! ( Mackerel's in spicy ground masala ) -version 1

Raja Phanna upkari ! ( Mackerel's in spicy ground masala ) -version 1
  • Raju/ Bangude/ Mackerel-3
  • Kashmiri /Byadagi long chillies- 10 
  • Round red chillies-5 
  • Tamarind- Tamarind seed size 
  • Coriander seeds- 1 tsp
  • Garlic flake -1
  • Turmeric powder-1/4 th tsp 
  • Salt to taste 

Seasoning
  • Coconut oil- 3tsp
  • Onions chopped- 2 small or 1 medium

Method 
clean fish and cut into 2 or 3 pieces depending on the size of the fish n always add little turmeric powder while cleaning  the fish as that wont make the fish stink . 

Soak tamarind in little water for 10 minutes.

In a pan add a tsp of oil n roast both chillies along with coriander seeds . cool and grind it along with soaked tamarind, turmeric powder , garlic flake n salt to a very fine paste. 

In a kadai add a tsp of oil n roast this ground paste for sometime till the raw smell goes, add water , boil well n then place the cleaned cut fish pieces n cook for a minute or two . 

In a pan add oil n then add chopped onions n fry till reddish brown n then give the seasoning to the above gravy . keep covered for sometime .


Avrekalu Mixture

Avrekalu Mixture 
  • Avrekalu - 2cups 
  • Beaten rice ( thick ) - 1/4 th cup 
  • Groundnuts- 1/2 cup
  • Sliced Dry coconut pieces - 1/4 th cup 
  • Roasted gram/ Hurikadale -1/4 th cup 
  • Cashewnut pieces- 8
  • Raisins- 10 
  • Chilly powder- 1 tsp
  • Dry red chillies- 2 
  • Curry leaves- 2 sprigs
  • Cumin seeds-1/4 th tsp 
  • Hing/Asafoetida- a pinch
  • Salt to taste 

Method 
Peel Avrekalu n soak it in enough water for about 5 hours .Press each soaked seeds n remove the outer skin . Once done with all , dry it on a cloth till all the water evaporates . 

Heat oil in a kadai and deep fry them till crisp ..remove on a tissue paper to absorb excess oil . 

Deep fry beaten rice n then place it on tissue paper .

In a kadai  add 2 tbs oil and fry groundnuts, roasted gram, sliced dry coconut separately till crisp n changes color on low flame  . Remove it .

Again in the same kadai add a tsp of oil and splutter Cumin seeds, curry leaves, hing, cashewnuts, raisins, dry red chillies ,then add red chilly powder ,salt n lastly add fried avrekalu n fried beaten rice to it and mix well n fry for 2 minutes .

Preserve in a air tight container.

Mangalorean Buns - healthier version with wheat flour .

Mangalorean Buns - healthier version with wheat flour . 

  • Whole Wheat Flour- 3 cups 
  • Maida- 1 cup 
  • Butter Milk-1/2 to 3/4 th cup 
  • Sugar- 8 tsp 
  • Soda bicarbonate- 1 tsp 
  • Banana sour variety - 2 or 3 small 
  • Cumin seeds-1tsp
  • Hot oil- 4 tsp 
  • Salt to taste .

Method
In a bowl , add sugar, salt, soda bicarbonate , butter milk n mix well ...then add smashed bananas ,wheat flour , maida , hot oil and knead well to a soft dough ( add little water if needed ) . Keep the dough covered under moist cloth for about 8 hours . 

Take lemon sized balls n roll it dusted with maida without much pressure to thick puri shapes  n deep fry in oil till crisp n fluffy .

Saturday, December 28, 2013

Mushroom Ghee Roast

Mushroom Ghee Roast 
  • Mushroom -1 packet 
  • Byadagi chilles/Kashmiri chilles - 12 
  • Coriander seeds-2 tsp 
  • Cumin seeds-1/2 tsp
  •   Garlic cloves-6 
  • Thick Curds- 1 tblsp
  • Ghee- 3 tblsp
  • Salt to taste .

Method 
Wash Mushrooms n slice them .  

Dry roast dry red chilly ,  coriander seeds, cumin seeds .cool  n grind it along with garlic flakes to a very fine paste . 

In a kadai add Ghee n fry the ground masala  paste till the raw smell goes  n then add curds n stir well till ghee leaves the masala  .. add salt to taste , then sliced mushrooms with  little water . cook covered till the masala thickens and Mushrooms are cooked 

Soyi Bajjili Ghassi ! ( Roasted grated coconut gravy )

Soyi Bajjili Ghassi ! ( Roasted grated coconut gravy )
  • Black chana -1 cup
  • Raw banana -1
  • Yam -100 gms
  • Drumsticks -2
  • Potatoes-2
  • Cashewnuts -1 fist
  • Grated coconut -2cups
  • Coriander seeds-2 tsp
  • Dry red chillies-8 -10
  • Black gram dhal-2 tsp
  • Tamarind -tamarind seed  size
  • Curry leaves  -2 sprigs 

Seasoning
  • Oil-2tsp
  • Mutard seeds-1/2 tsp 
  • Curry leaves-1 sprig
 Method
Soak chana the prvious night in enough water and then pressure cook it for 10 to 12 whistles or till cooked . 

Pressure cook all d veggies along with cashewnut .for one whistle .. 

In a kadai fry grated coconut, dry red chillies, coriander seeds, black gram dhal without oil till it turns brown ..grind all these along tamarind to a not so fine powder or paste form...(if powdered then this can b preserved 4 a while in an air tight container )

in a vessel add d cooked chana , cooked vegetables n d ground masala with salt ..bring it to a boil ..season it with mustard seeds n curry leaves.

Chane Ghassi with keerlu n bikkand ( chickpeas coconut gravy with brined bamboo shoots n jackfruit seeds )

Chane Ghassi with keerlu n bikkand  ( chickpeas coconut gravy with brined bamboo shoots n jackfruit seeds ) 
  • Kala chana/chickpeas -1 cup  Jackfruit seeds-1/4 th cup 
  • Brined bamboo shoots-1/4 th cup 


To grind to a fine paste 

  • Grated coconut -11/2 cups 
  • Roasted dry Red chilies -8 to 10 or according to the taste  Tamarind - tamarind seed size 
  • Salt to taste 

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

Soak Brined bamboo shoots overnight  in enough water ... remove 4 to 5 water n wash it properly .

Soak Chana/Chick peas overnight ,n pressure cook it for 8 to 10 whistles or till cooked ! dont discard the water ! Pressure cook d jackfruit seeds and brined bamboo shoots for a whistle or two  
..  ..
  Grind grated coconut,Roasted red chillies n tamarind to a   fine paste .. 
Add the ground masala,along with salt  to the cooked stuffs n boil it . !

Season the gravy with mustard seeds n curry leaves.

Note : adjust salt as brined bamboo shoots already has enough salt .
 

Cabbage Sanna Idlies ( spiced idlies )

Cabbage Sanna Idlies ( spiced idlies ) 
  • 1/2 glass-Thur dhal
  • 3/4 th glass -Raw rice
  • 2 cups-grated coconut
  • Tamarind-marble size
  • 12 -Dry red chillies or according to the taste
  • 1 cup- chopped cabbage
  • 1/4 th cup  -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 cabbage and chopped onion  ..mix well ..

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

Serve hot with coconut oil !

Friday, December 27, 2013

Moong dhal coconut Ladoos !

Moong dhal coconut Ladoos ! 

  • Moong Dhal- 1cup 
  • Grated coconut- 1/4 th cup 
  • Grated jaggery - 1 cup 
  • Ghee- 1/4 th cup 
  • Cardamom powder-1tsp
  • Roughy cut cashewnuts- a few 

Method
In a kadai ,dry roast moong dhal till brown , on low flame stirring continuously . cool  n powder it finely . 

In a thick bottomed pan , melt jaggery , add Moong dhal powder, grated coconut , broken cashewnuts n ghee, switch off n add cardamom powder , mix well ... apply little ghee to the palm and form into ladoos .
Moong dal 1 cup
Sugar 1 cup
Ghee 1/2 cup
Cardamom 1 pod
Cashews 7 to 8 chopped coarsely

Directions

In a kadai, dry roast the moong dal until brown. When i say brown, a lil more than golden brown. Do this on medium flame and it takes about 10 mins. Dont you let your wander or you will burn the dal quick. - See more at: http://www.tomatoblues.com/2013/02/moong-dal-ladoo.html#sthash.kjEinMlq.dpuf
Moong dal 1 cup
Sugar 1 cup
Ghee 1/2 cup
Cardamom 1 pod
Cashews 7 to 8 chopped coarsely

Directions

In a kadai, dry roast the moong dal until brown. When i say brown, a lil more than golden brown. Do this on medium flame and it takes about 10 mins. Dont you let your wander or you will burn the dal quick. - See more at: http://www.tomatoblues.com/2013/02/moong-dal-ladoo.html#sthash.kjEinMlq.dpuf
Moong dal 1 cup
Sugar 1 cup
Ghee 1/2 cup
Cardamom 1 pod
Cashews 7 to 8 chopped coarsely

Directions

In a kadai, dry roast the moong dal until brown. When i say brown, a lil more than golden brown. Do this on medium flame and it takes about 10 mins. Dont you let your wander or you will burn the dal quick. - See more at: http://www.tomatoblues.com/2013/02/moong-dal-ladoo.html#sthash.kjEinMlq.dpuf
Moong dal 1 cup
Sugar 1 cup
Ghee 1/2 cup
Cardamom 1 pod
Cashews 7 to 8 chopped coarsely

Directions

In a kadai, dry roast the moong dal until brown. When i say brown, a lil more than golden brown. Do this on medium flame and it takes about 10 mins. Dont you let your wander or you will burn the dal quick. - See more at: http://www.tomatoblues.com/2013/02/moong-dal-ladoo.html#sthash.kjEinMlq.dpuf
Moong dal 1 cup
Sugar 1 cup
Ghee 1/2 cup
Cardamom 1 pod
Cashews 7 to 8 chopped coarsely

Directions

In a kadai, dry roast the moong dal until brown. When i say brown, a lil more than golden brown. Do this on medium flame and it takes about 10 mins. Dont you let your wander or you will burn the dal quick. - See more at: http://www.tomatoblues.com/2013/02/moong-dal-ladoo.html#sthash.kjEinMlq.dpuf

Jingle Bell food decor

Jingle Bell food decor


  • For leaves - Capsicum
  • Roses- Tomato peel 
  • Bells- Brown bread 
  • Tomato sauce

Carrot Kosambari.

Carrot Kosambari.
  • Grated carrots - 2 cups 
  • Finely chopped onions- 1/2  cup 
  • Chopped green chillies- 3 or according to the taste
  • Grated coconut- 3 tsp
  • Salt to taste 

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

Method
In a bowl , add grated carrots,  finely chopped onions, chopped green chillies, grated coconut.

Heat oil in  a pan n splutter mustard, add curry leaves , hing n pour this over the carrot mix ... n mix well .

Thursday, December 26, 2013

American Corn Usli

American Corn Usli 
American Corn kernels - 2 cups 

Seasoning
  • Oil- 2tsp
  • Mustard seeds- 1/2 tsp 
  • Hing/Asafoetida-2 pinch 
  • Curry leaves-2 sprigs
  • Green chillies-2 or according to the taste .
  • Salt to taste

Garnishing
  • Grated coconut- 4 tsp 

Method
In a kadai add oil , splutter Mustard seeds , then add hing, chopped green chillies , curry leaves n corn kernels along with water n salt .cook till done . Then garnish with grated coconut n mix well .

Fresh Methi leaves pulov ( Fenugreek leaves pulov ) Fresh Meth

Fresh Methi leaves pulov ( Fenugreek leaves pulov )
  • Fresh Methi leaves - 2 bunches
  • Basmathi rice- 1 cup
  • Water-2 cups 
  • Tomatoes- 2
  • chopped coriander leaves -3 tsp
  • Garlic flakes -10
  • Cloves- 4
  • Cinnamon - 1 inch piece
  • Red chilly powder- 11/2 tsp
  • Turmeric powder- 1/4 th tsp
  • Garam masala powder-1/2 tsp
  • Ghee/ oil- 3 tsp
  • salt to taste .

Method
wash n soak basmathi rice for about 20 minutes.

Wash n chop methi leaves , keep aside.

In a pressure cooker , add ghee then add cloves n cinnamon ... add crushed garlic n fry till its reddish brown , add chopped coriander leaves n chopped methi leaves n fry  for sometime,then  add tomatoes n fry till the raw smell goes . ... add all the powders n fry for a minute, add soaked basmathi rice n fry for 2 minutes, add water along with salt n pressure cook for 2 whistle .

 Serve with Raitha .

Growing Pathrade paan /Colocasia leaves

Growing Pathrade paan /Colocasia leaves 

Growing colocasia leaves is easy ! it can be grown in a container or on ground . 

The soil has to be moist . Dig about 4 inches deep n sow a few taro roots with shoots . sprinkle water n within a few weeks ... one can notice small green steam poking through the soil n this is the first leaf ... n within a few days many such leaves will pop up n grow  as a bush n then ready to harvest .

Good amount of water, sunlight and proper drain will give abundance yield .

Mudde Payasa/Gudanna Payasa .

Mudde Payasa/Gudanna Payasa ..
  • Sona Masuri Rice- 1 cup
  • Milk-2 cups 
  • Water-2 cups
  • Powdered jaggery-2 cups+1 cup water 
  • Ghee- 2 tsp
  • Cashew nuts n Raisins- a few for garnishing
  • Cardamom powder- 1/2 tsp

Method 
Wash rice .

In a pan add water and milk , let it boil , then add washed rice n cook till soft on medium flame .

In a kadai add powdered jaggery n water , let it melt n then add the cooked rice , cook for about 10 minutes. stir well till a lump is formed ..... switch off .

Heat ghee , add cashew nuts n raisins fry it n add it to the above ... n then add cardamom powder .Mix well .

Note:
The mudde payasa should be thick , add generous amount of ghee for that perfect yummy taste ;)

Green Gram and Banana flower Sukke ! ( Green gram and Banana flower with coconut dry masala )

Green Gram and Banana flower Sukke ! ( Green gram and Banana flower with coconut dry masala )


  • Banana Flower chopped - 2 cups
  •  Green Gram - 1cup

For grinding
  • Grated coconut- 3/4 th cup
  • Green chillies- 4 to 5  or according to the taste .
  • Tamarind- Green peas size .
  • Garlic - 2 flakes
  • onion- small piece 
  • Cumin seeds- 1/4 th tsp
  • Turmeric powder- 1/4 th  tsp
  • salt to taste
Seasoning
  • Oil-2tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds -1/4 th tsp
  • Urid dhal-1/2 tsp 
  • Curry leaves- 1 sprig 

Method
 Soak Green gram overnight .

Chop banana flower n immerse it in water for about 1/2 an hour .

Grind Grated coconut, green chillies, tamarind, garlic,onion, cumin seeds , turmeric powder n salt to a coarse paste and make sure u dont add water while grinding the masala . 

In a kadai add oil , splutter mustard , cumin seeds ,curry leaves n then add  urid dhal  n fry till brown . Add the ground paste n fry till the raw smell goes. Add soaked  green gram, chopped banana flower  n water ..cook well , till all the water Evaporates n its dry .

Avrekalu/ Hyacinth Akki Rotti !

Avrekalu /Hayacinth Akki Rotti !

  • Avrekalu - 1 cup 
  • Rice flour - 2 cups 
  • Grated coconut- 1/2 cup 
  • Onions  - 2 medium 
  • Green chilles- 4 or according to the taste 
  • Cumin seeds- 2 tsp
  • Coriander leaves- 1 fist 
  • Hing - a pinch 
  • salt to taste 
Method 
Pressure cook Avreaklu , dont discard the water .

Finely chop Onions, Green chillies, coriander leaves  .

In a bowl add the chopped veggies, cooked avrekalu,grated coconut , cumin seeds, salt, hing , rice flour n boiled water ... n mix well to form a dough .

Take a Plantain leaf / butter paper  ... grease it n place a portion of the dough on it n pat it with hands , use little water to pat ,if the dough sticks to hands ...

Heat a dosa tawa n flip the rotti on it , keeping the plantain  leaf / butter paper  upwards n then remove it  ... drizzle oil on sides n roast on both sides covering with a lid .

Serve hot with chutney powder /Ghee

Keerlayilo Moogu n Beans pathal sukke ! ( Sprouted green gram n beans in coconut based gravy )

Keerlayilo  Moogu n Beans pathal sukke ! ( Sprouted green gram n beans in coconut based gravy )
  • Sprouted Green gram - 1 cup
  • Chopped Beans- 1/2 cup 

For Grinding 
  • Grated coconut- 1 cup 
  • Roasted dry red chillies- 6 to 8 or according to the taste 
  • Turmeric powder- 1/2 tsp 
  • Curry leaves-2 sprigs
  • Tamarind-Tamarind seed size
  • Salt to taste 
Seasoning 
  • Oil- 3tsp
  • Mustard seeds-1/2 tsp 
  • Cumin seeds-1/4 th tsp 
  • Urid dhal- 1tsp
  • onion - 1 

Method 
Cook sprouted green gram n Beans separately . 

Grind grated coconut, roasted chillies, turmeric powder , curry leaves ,  tamarind n salt to a fine paste .

In a kadai add oil , splutter mustard n cumin seeds, add urid dhal n fry till brown n add chopped onions n fry till pink ..add the ground masala n fry for 2 minutes , add cooked sprouted green gram n beans along with water ... n boil .




Hasi Kadale palya ( Fresh green chick peas / Hara chana coconut masala )

Hasi Kadale palya ( Fresh green chick peas / Hara chana  coconut masala )


  • Fresh Green Chick peas/ Hasi kadale- 2 cups
  • Grated coconut-1/2 cup
  • Green chillies- 3 to 4 or according to the taste
  • Hing/Asafoetida- 2 pinch
  • Coriander leaves- 1 fist 
  • Salt to taste 

Seasoning
  • Oil- 2 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves-1 sprig 
  • Hing-a pinch 
Garnishing 
  • Lime juice-1tsp
Method
Peel the fresh green Chickpeas n pressure cook it for 1 whistle ..

Grind grated coconut, hing, coriander leaves,  green chillies n salt to a   little coarse paste .

Ina  kadai add oil, splutter mustard n then add hing, curry leaves n the ground paste n fry till the raw smell goes. Add the cooked fresh chana n mix well . switch off and add lime juice .

Thursday, December 19, 2013

Masinga Sange Sukke ! Drumsticks in coconut based dry Masala .

Masinga Sange Sukke ! Drumsticks in coconut based dry Masala . 
Drumsticks ... 5 

For grinding 
  • Grated coconut-2 cups 
  • Roasted dry red chillies- 8 to 10 or according to the taste .
  • Urid dhal- 3tsp
  • Coriander seeds - 1 tsp 
  • Tamarind -Tamarind seed size 
  • salt to taste 

For seasoning 
  • Oil- 2tsp
  • Chopped onion- 1/4 th cup 

Method 
Cut drumsticks into 2 inch pieces n remove the fibre . Keep aside

In little oil roast Urid dhal n coriander seeds till brown .cool it

Grind  grated coconut, roasted dry chillies , tamarind to a paste n just before removing the ground paste add the roasted urid dhal n coriander seeds n grind for a minute or two . ( the ground paste has to be little coarse ) 

In a kadai add oil , n fry chopped onion till transparent ... add the ground masala n fry for few mts, add drumsticks , water n salt ..cook till drumstick's r tender n d masala dries up .

Avrekalu Saaru ( Hyacinth Bean Rasam )

Avrekalu Saaru ( Hyacinth Bean Rasam )

Avarekalu /Hyacinth bean peeled - 1 cup

For grinding
  • Grated coconut- 1/4 th  cup
  • Green Chillies - 2 or according to the taste  
  •  Coriander leaves - 1/4 th cup  
  • Turmeric powder-1/4 th tsp
  • Hing/Asafoetida-2 pinch 
  • Cumin seeds- 1/2 tsp 
  • Tamarind-Tamarind seed size 
  •  Salt to taste

Seasoning
  • Oil- 1tsp 
  • Mustard - 1/2 tsp
  • Cumin seeds- 1/4 th tsp 
  • Hing/Asafoetida-2 pinch
  •  Curry Leaves - 2 strand
Method 
Pressure cook Avrekalu with pinch of salt ... 

Grind grated coconut, green chillies, tamarind , hing, cumin seeds, coriander leaves, turmeric powder to a fine paste along with 2 tsp of cooked avrekalu . 

In a kadai add 1 tsp of ghee n fry the ground paste till the raw smell goes ... then add water for right consistency with remaining  cooked   Avrekalu , salt n  boil well n then give  the seasoning.



Mitke sange Sukke ( Cluster Beans in coconut based dry masala )

Mitke sange Sukke ( Cluster Beans in coconut based dry masala ) 


  • Mitke Sanga (Cluster beans ,  chopped into 2 inch pieces- 2 cup 
  • Potato- 1 small 
  • Jaggery - chick pea size ( dont add more than this ) 

For grinding 
  • Grated coconut-2 cups
  • Roasted Dry red chillies- 8 to 10 or according to the taste 
  • Urid dhal- 2 tsp 
  • Coriander seeds- 3 tsp 
  • Tamarind - Tamarind seed size 
  • Salt to taste .

Seasoning 
  • Oil - 2 tsp
  • Mustard seeds- 1 tsp
  • Curry leaves-2 sprigs 

Method
Pressure cook cluster beans along with jaggery for one whistle ..drain water and keep aside. 

In little oil roast Urid dhal n coriander seeds till brown .cool it 

Grind Grated coconut, roasted red chillies along with tamarind to a paste ... just before removing the ground paste add the roasted urid dhal , coriander seeds n grind for 2 minutes ( The ground paste should be a little coarse )

In a kadai add oil, Mustard seeds n once it splutters add curry leaves n the ground masala n fry for few minutes till the raw smell goes n then add chopped potatoes ,salt n  water , cook till the potato pieces are soft , add the cooked cluster beans  , cook till all the water is evaporated .

Wednesday, December 18, 2013

Aaloo Mutter Masala Stuffed Appos/ paddu/Gundu Pongal / Appam !


 Aaloo Mutter Masala Stuffed Appos/ paddu/Gundu Pongal / Appam !
  • 1 Glass raw rice/dosa rice 
  • 1/2 glass Urid dhal 
  • salt to taste 

Method
Soak Rice n urid dhal separately for 3 hours n grind them separately to a fine paste .Mix both the batter well  , add salt n ferment overnight .


For Stuffing 
  • Potatoes - 3 
  • Green peas- 1 cup
  • Oil-2tsp
  • Onion -2
  • Green chillies- 2 or according to the taste 
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/4 th tsp 
  • Turmeric powder-1/4 th tsp
  • Garam Masala - a pinch ( optional ) 
  • Coriander leaves- 2 tsp 
  • Salt to taste 

Method 
Pressure cook potatoes. Cool , remove the skin smash it well.

For 1 whistle pressure cook green peas .

In a kadai add oil, mustard seeds , once splutters add in cumin seeds , chopped onions n fry till pink , add chopped green chillies, then add turmeric powder, garam masala , salt n cooked peas along with smashed potatoes, coriander leaves  n mix well ..cool it 

Add the above mix to the fermented batter n mix well .

Heat an Appa /PadduTawa , smear  oil in each moulds n pour in d batter .. n roast on both the sides ! 
 

Tuesday, December 17, 2013

Santa Claus decor on Lemon Rice !

Santa Claus decor on Lemon Rice ! 

For Lemon Rice
Cooked Rice- 2 cups

Seasoning
  • Oil- 4 tsp
  • Mustard seeds-1 tsp 
  • Chana dhal- 2 tsp 
  • Urid dhal- 2tsp 
  • Ground nuts -1/4 th cup
  • Curry leaves- 2 sprigs  
  • Green chilies- 2 or according to the taste
  • Turmeric powder-1/4 th tsp
  • Coriander leaves- 4 tsp

Garnishing 
Juice of 1 lemon .
Method
Soak chana dhal for 1/2 an hour in water .

In a kadai add oil ,  and add mustard seeds, allow to splutter, then add soaked chana dhal, urid dhal n fry for a minute. Add chopped green chillies, curry leaves, ground nuts n fry till brown .  Add turmeric powder n then coriander leaves. Add salt , Cooked rice n mix well . Switch off and add lime Juice .
For the Santa Claus Decor 
Red capsicum -1
 Radish -1
Little Sabsige soppu .
Cloves ..2 

Magge Sukke ! Mangalore yellow cucumber in coconut based dry masala .

Magge Sukke ! Mangalore yellow cucumber in coconut based dry masala .

Manglore yellow cucmber - chop into square pieces with skin - 2 cups

To grind
  • Grated coconut- 1 cup
  • Roasted dry chillies- 8 to 10 or according to the taste
  • Tamarind -Tamarind seed size
  • Urid dhal - 2 tsp ( Roast in little oil till brown )
  • Jaggery - A small piece 
  • Salt to taste

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

Method ..
Grind grated coconut, tamarind, chillies n jaggery ,  when about to remove , add the roasted urid and grind for a minute ( The ground paste has to be coarse )

In a kadai add oil , Mustard n when it splutters add curry leaves , ground paste n fry for a minute ,  then add yellow cucumber , water n salt ... close the lid n cook till d cucumber is tender n soft and the water has evaporated .

Monday, December 16, 2013

Rich Plum cake


Rich Plum cake 


  •  Maida -150 gms , 
  • Powdered sugar -100 gms, 
  •  Margarine -100 gms,
  •  Egg -2, 
  • Vanilla essence-1/4 th tsp, 
  • Cashew nut pieces-50gms,
  •  Dry grapes-50gms, 
  • Tutty fruty-100 gms, 
  • Caramel- 3 tsp,
  •  Lemon juice-1tsp, 
  • Grated lemon rind-1/4 th tsp, 
  • Garam masala powder-1/4 th tsp,
  •  Instant coffee power-1tsp,
  • Baking powder-1/2tsp ...

Method
Soak dry grapes for 1 hour ..


In a bowl add d soaked grapes, cashew nuts, tutty fruty,lemon rind, coffee power,garam masala powder,, 1tsp caramel, lemon juice, n keep covered for 8 hrs .. 


Beat eggs n add vanilla essence to it ..


Filter maida, n baking powder thrice .. little by little cream
margarine n powdered sugar clockwise.. to it add d egg mixture little by little n then d caramel n mix .. mix in d filtered maida .. add d nuts mixture .. mix with finger tips ..add little water if d batter is too thick ..n mix .. bake at 150 for 45 mts ..


To prepare Caramel 
In an  Indolium vessel , add 2 to 3 tsp of sugar n boil , when it melts n changes colour , add 1/2 a glass of water , stir and boil only for a minute .  .. a little tricky though ;)  ..