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Friday, January 31, 2014

Methi seeds /Fenugreek seeds Saaru/Rasam

Methi seeds /Fenugreek seeds Saaru/Rasam
  • Thur dhal- 1/4 th cup
  • Tomato- 1
  • Methi seeds- 1/4 th tsp 
  • Hing/Asafoeitida- Green pea size 
  • Dry Red chillies- 4 or according to ur taste 
  • Grated coconut-1/4 th cup 
  • Tamarind- Tamarind seed size
  • Oil - 1 tsp 
  • Salt to taste 

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

Method
Wash n pressure cook Thur dhal along with tomato ..cool n churn it well.

In a pan , add oil n  roast Methi seeds ,  hing n dry red chillies 

Dry roast grated coconut till brown n it gives a smell ..stir continuously . 

Cool all the above roasted ingredients n grind it with tamarind to a paste .

In a vessel add cooked dhal n  tomato mix ..... add water for rasam consistency along with the ground paste , salt n boil well n then do the seasoning .



Thursday, January 30, 2014

Northen Indian style Rotti meal !

N
Northen Indian style Rotti meal !

Missi Rotti
  • Whole wheat flour-11/2 cups
  • Besan/Gram flour- 1 cup 
  • Finley chopped Onion - 1 cup
  • Finely chopped coriander leaves -1/4 th cup 
  • Finely chopped green chillies- 1 or according to the taste 
  • Cumin seeds-1/2 tsp
  • Ajwain/carom seeds-1/2 tsp
  • Red chilly powder-1 tsp
  • Coriander powder-1 tsp
  • Cumin powder-1/2 tsp
  • Turmeric powder-1/4 th tsp  
  • water to prepare dough 
  • Oil -2 tsp 
  • Salt to taste 

Method
In a bowl add wheat flour, besan, chopped onions, coriander leaves, green chillies, cumin seeds, ajwain , all the powders , oil n then add water n prepare a smooth chapati dough . keep covered under a moist cloth for about 20 mts.

Take a small ball of dough, dust with flour and bail out like Rotti .


Heat a tawa and place  the rotti on it n fry for a minute n then flip over n cook on the other side too. 

Strawberry Shrikand
  • Curds -2 cups
  • Strawberry - 4 
  • Sugar-1/4 th cup or increase for sweetness .
  • cardamom powder -1/4 th tsp 

  • For garnish   Almonds - a few 

    Method 
    Soak Almonds in water for an hour . Remove the skin n chop them roughly .  
    Make puree of strawberry without adding water .

    Pour the curds into a  cheese cloth n tie for about 3 hours to drain the whey . After 3 hours , press the cloth with backside of the spoon to remove excess whey . The residue will be thick , add this to a bowl along with sugar n mix well . Then add strawberry puree n cardamom powder .Mix it well . Garnish with chopped almonds .
    Serve chilled with Hot Pooris . 
     
    Palak Chole .
    • Palak /Spinach leaves - 3 cups ( 2 bunch ) 
    • Kabuli chana/white chickpeas - 1 cup
    • Onion - 1 Medium
    • Tomato - 1 Medium
    • Green chilly -1
    • Ginger Garlic paste- 1 tsp 
    • Cloves-2
    • Dalchini/Cinnamon -1 inch piece 
    • Red chilly powder- 1 tsp
    • Garam Masala- 3/4 th   tsp
    • Coriander powder- 1tsp
    • Cumin seeds- 1/2 tsp 
    • Crushed Kasuri methi-1tsp
    • Oil-2tsp 
    • Salt to taste .

    Method 
    Soak Kabuli chana overnight n then pressure cook it for about 10 whistles or till cooked ( dont overcook them ) 

    In little water cook spinach leaves . cool and make a paste of it adding green chilly . 

    Make paste of tomato .

  • In a kadai add oil , cloves, Cinnamon , then add chopped onions n fry till golden brown  , add ginger garlic paste n fry for a minute . Then add the tomato paste n fry till the raw smell goes. Add all the powders n fry for a minute , then add the spinach puree , salt and cooked chana . boil well n then add crushed kasuri methi .

Gujrathi Dhal 
  • Thur Dhal- 1 cup 
  • Turmeric powder-1/2 tsp 
Seasoning
  • Ghee-2tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Curry leaves-1 sprig 
  • Crushed cloves-2
  • Crushed Cinnamon - 1/2 inch piece
  • Grated  ginger -1/2 tsp
  • Chopped tomato-1 
  • Coriander powder- 1 tsp 
  • Hing - a pinch 
  • Green chillies -2
  • Jaggery - small piece 
  •  Salt to taste
Garnish 
  • Coriander leaves- 2 tsp
  • Lime juice - 2 tsp 
  • Red chilly powder- 1/2 tsp

Method  Wash n pressure cook thur dhal with turmeric powder . cool n churn it well .In a kadai add ghee, splutter  Mustard , cumin seeds , then add crushed cloves n crushed Cinnamon n fry for a minute .. ... add hing, curry leaves,  chopped green chillies n grated ginger n fry again for a minute or two . Add chopped tomatoes n cook till the raw smell goes n its mushy . add red chilly powder ,coriander powder n fry for a minute, add cooked dhal along with little water , jaggery , salt n boil well . then do the garnishing . 
 
Dahi Bhindi Sabzi 
  • Ladies finger-1/4  kg 
  • Oil-4 tsp
  • Hing/Asafoetida - 2 pinch 
  • Mustard -3/4 th  tsp
  • Cumin Seeds-1/2 tsp 
  • Curds- 2 tsp
  • Red chilly powder- 1 tsp 
  • Turmeric powder- 1/4 th tsp
  • Coriander powder- 3/4 th tsp 
  • Salt to taste 

Method
Wash n Thinly slice the ladies finger .

In a bowl add curds, chilly powder , turmeric powder, coriander powder n salt ..beat it well . 

In a kadai add oil n sputter mustard , then add cumin seeds , hing... add the sliced ladies finger n saute for sometime till the stickiness goes . keep covered n cook on low flame till done but check in between ... then add the curd mix , mix well n give a quick boil .
 

Gujrathi Dhal

Gujrathi Dhal 
  • Thur Dhal- 1 cup 
  • Turmeric powder-1/2 tsp 
Seasoning
  • Ghee-2tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Curry leaves-1 sprig 
  • Crushed cloves-2
  • Crushed Cinnamon - 1/2 inch piece
  • Grated  ginger -1/2 tsp
  • Chopped tomato-1 
  • Red chilly powder- 1/2 tsp 
  • Coriander powder- 1 tsp 
  • Hing - a pinch 
  • Green chillies -2
  • Jaggery - small piece 
  •  Salt to taste
Garnish 
  • Coriander leaves- 2 tsp
  • Lime juice - 2 tsp 

Method 
Wash n pressure cook thur dhal with turmeric powder . cool n churn it well .

In a kadai add ghee, splutter  Mustard , cumin seeds , then add crushed cloves n crushed Cinnamon n fry for a minute .. ... add hing, curry leaves,  chopped green chillies n grated ginger n fry again for a minute or two . Add chopped tomatoes n cook till the raw smell goes n its mushy . add red chilly powder ,coriander powder n fry for a minute, add cooked dhal along with little water , jaggery , salt n boil well . then do the garnishing .

Ennegayi Badanekayi ! Stuffed Brinjal in Masala Gravy .

 Ennegayi Badanekayi ! Stuffed Brinjal in Masala Gravy .


  • Small Variety Brinjal-8 
  • Groundnuts- 1/2 cup
  • Onion - 1 medium  ( 1/2 for grinding , 1/2 for seasoning )
  • Tomato-1
  • Garlic flakes- 6
  • Coriander leaves- 1/2 fist
  • Red chilly powder- 1 tsp
  • Coriander powder-1tsp
  • Tamarind- Pea size
  • Garam Masala - a pinch
  • Oil- 1tblsp 
  • Salt to taste 

Method 
wash the brinjals n pat it dry .

Slit Brinjals to four n retain the stalk . 

Dry roast groundnuts , cool n peel the skin ... powder it a little coarsely .

Grind red chilly powder, coriander powder,garlic flakes, tomatoes , onion, coriander leaves, tamarind, garam masala n salt to a paste .

In a bowl mix the groundnut powder , add the ground paste n mix well . 

Fill the ground masala into the slit brinjals.

In a kadai add oil, add chopped onion n fry it till reddish brown  n place the stuffed brinjal side by side n sprinkle the rest of the masala along with very little water . close the lid n cook till done . In between turn over to check it doesnt stick to the base .

Bombay Chutney /Gram flour chutney

Bombay Chutney /Gram flour chutney
  • Gram flour / Besan – ½ cup
  • Onion chopped – 1 medium 
  • Tomato chopped – 2 small
  • Green chilly – 4or according to the taste
  • Urad dal – ½ tsp 
  • Cumin seeds – ½ tsp
  • Mustard – ½ tsp 
  • Turmeric powder –¼ th tsp 
  • Curry Leaves- 1 sprig
  • Asafoetida /Hing – pinch
  • Coriander leaves- 3 tsp  
  • Oil- 3 tsp 
  • Salt to taste 

Method

In 2 cups of water , mix besan n dissolve well so that no lumps are  formed .

In a kadai add oil splutter mustard, then add  cumin seeds, urad dal , hing n curry leaves fry for a minute n then add chopped green chillies n again fry for a minute . Add chopped onion and fry till transparent. Add tomatoes n fry till the raw smell goes . add salt n turmeric powder . Add gram flour mix along with little water n n stir continuously till besan is cooked well .  Garnish with coriander leaves.


Missi Rotti

Missi Rotti
  • Whole wheat flour-11/2 cups
  • Besan/Gram flour- 1 cup 
  • Finley chopped Onion - 1 cup
  • Finely chopped coriander leaves -1/4 th cup 
  • Finely chopped green chillies- 1 or according to the taste 
  • Cumin seeds-1/2 tsp
  • Ajwain/carom seeds-1/2 tsp
  • Red chilly powder-1 tsp
  • Coriander powder-1 tsp
  • Cumin powder-1/2 tsp
  • Turmeric powder-1/4 th tsp  
  • water to prepare dough 
  • Oil -2 tsp 
  • Salt to taste 

Method
In a bowl add wheat flour, besan, chopped onions, coriander leaves, green chillies, cumin seeds, ajwain , all the powders , oil n then add water n prepare a smooth chapati dough . keep covered under a moist cloth for about 20 mts.

Take a small ball of dough, dust with flour and bail out like Rotti .


Heat a tawa and place  the rotti on it n fry for a minute n then flip over n cook on the other side too.

Serve with butter , Dhal n curds .


Wednesday, January 29, 2014

Luchi N Mushroom Kaju Masala

Luchi N Mushroom Kaju Masala .
For Lucchi
  • Maida- 2 cups
  • Ghee- 1 tbs
  • Water as needed to prepare a stiff dough 
  • Oil - for deep frying 
  • Salt to taste 

Method 
In a bowl , add maida, ghee, salt n just enough water to make a soft dough ..keep covered under a moist cloth for 1/2 an hour . 

Make small lemon sized balls , bail it out like poori shapes n deep fry on both sides till crisp  .

For Mushroom Kaju Masala 
  • Mushrooms- 200 gms
  • oil-2 tblsp 
  • whole Green Cardamom -2
  • Cinnamon - 1 inch 
  • Ginger Garlic paste-1 tsp
  • Onions -2 
  • Tomato puree-1/4 th cup
  • Red chilly powder-1 tsp
  • Coriander powder- 1 tsp
  • Turmeric powder-1/2 tsp
  • Garam Masala -1 tsp
  • Cashew nut paste-1/4 th cup 
  • Salt to taste 

Method
Boil tomatoes in water , till its cooked well . cool, peel the skin n make puree of it in a blender .

In a mixer jar add handful of cashew nuts n make it as powder .. add water to make Kaju paste 

Wash Mushrooms well n slice them .

In a kadai  ,add oil, add in whole green cardamom, Cinnamon n fry for a minute . Then add finely chopped onions n fry till light golden brown . Add ginger garlic paste n fry again for a minute .Add tomato puree n cook till the raw smell goes, add all the powders along with salt n cook till the oil leaves the masala  . Add Kaju paste , stir well well , add little water , then sliced mushrooms n cook till done .

Dahi Bhindi Sabzi

Dahi Bhindi Sabzi 
  • Ladies finger-1/4  kg 
  • Oil-4 tsp
  • Hing/Asafoetida - 2 pinch 
  • Mustard -3/4 th  tsp
  • Cumin Seeds-1/2 tsp 
  • Curds- 2 tsp
  • Red chilly powder- 1 tsp 
  • Turmeric powder- 1/4 th tsp
  • Coriander powder- 3/4 th tsp 
  • Salt to taste 

Method
Wash n Thinly slice the ladies finger .

In a bowl add curds, chilly powder , turmeric powder, coriander powder n salt ..beat it well . 

In a kadai add oil n sputter mustard , then add cumin seeds , hing... add the sliced ladies finger n saute for sometime till the stickiness goes . keep covered n cook on low flame till done but check in between ... then add the curd mix , mix well n give a quick boil .

Strawberry Shrikand

Strawberry Shrikand
  • Curds -2 cups
  • Strawberry - 4 
  • Sugar-1/4 th cup or increase for sweetness .
  • cardamom powder -1/4 th tsp 

  • For garnish  
    Almonds - a few 

    Method 
    Soak Almonds in water for an hour . Remove the skin n chop them roughly .  

    Make puree of strawberry without adding water .

    Pour the curds into a  cheese cloth n tie for about 3 hours to drain the whey . After 3 hours , press the cloth with backside of the spoon to remove excess whey . The residue will be thick , add this to a bowl along with sugar n mix well . Then add strawberry puree n cardamom powder .Mix it well . Garnish with chopped almonds .
    Serve chilled with Hot Pooris . 

Tuesday, January 28, 2014

Veg Fried Rice

Veg Fried Rice
  • Cooked Basmathi rice - 2 cups
  • Carrot-diced into cubes-1/2 cup
  • Sliced Capsicum-1 cup 
  • French beans -chopped 1/2 cup
  • Shredded cabbage- 1 cup
  • Chopped spring onion- 1 cup
  • Chopped ginger -1 tsp
  • Slit green chillies-2
  • Sliced onion -1
  • Chopped garlic -1 tsp
  •  Chilly sauce-1 tsp
  • Vinegar-2 tsp
  • Soya sauce -2 tsp 
  • Pepper powder-1/2 tsp
  • Oil-2tsp 
  • Salt to taste

Method
In a kadai add oil, add in chopped ginger and chopped garlic n fry for a minute or two . Then add sliced onions n fry till reddish brown , add slit green chilles n fry for a minute ... add all the chopped veggies , cover n cook till done . Let the veggies retain slight crunchiness . add all the sauces , pepper powder , chopped spring onion ,salt n fry for a minute ..add Rice n mix well .

Matti Gulla Huli / seasonal Brinjal sambar .

Matti Gulla Huli / seasonal Brinjal sambar .
  • Matti gulla /Brinjal -4 
  • Thur dhal-1 cup 
To grind

  • Grated coconut- 1/4 th cup 
  • Coriander seeds-2 tsp
  • Cumin seeds-1/2 tsp
  • Chana dhal-1/2 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  
  • oil-1 tsp
  • salt to taste
Seasoning

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

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.
Half cook the brinjal along with jaggery In water .

In little oil , fry 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 half cooked brinjal , cooked thur dhal  n boil well .

Then do the seasoning n  the garnish .

Palak Chole

Palak Chole .
Palak /Spinach leaves - 3 cups ( 2 bunch ) 
Kabuli chana/white chickpeas - 1 cup
Onion - 1 Medium
Tomato - 1 Medium
Green chilly -1
Ginger Garlic paste- 1 tsp 
Cloves-2
Dalchini/Cinnamon -1 inch piece 
Red chilly powder- 1 tsp
Garam Masala- 3/4 th   tsp
Coriander powder- 1tsp
Cumin seeds- 1/2 tsp 
Crushed Kasuri methi-1tsp
Oil-2tsp 
Salt to taste .

Method 
Soak Kabuli chana overnight n then pressure cook it for about 10 whistles or till cooked ( dont overcook them ) 

In little water cook spinach leaves . cool and make a paste of it adding green chilly . 

Make paste of tomato . 

In a kadai add oil , cloves, Cinnamon , then add chopped onions n fry till golden brown  , add ginger garlic paste n fry for a minute . Then add the tomato paste n fry till the raw smell goes. Add all the powders n fry for a minute , then add the spinach puree , salt and cooked chana . boil well n then add crushed kasuri methi .

Mushroom Capsicum Masala

Mushroom Capsicum Masala
  • Mushrooms- chopped 2 cups 
  • Capsicum - 1 
  • Onions -2
  • Tomato-1 
  • Ginger Garlic paste -1 tsp
  • Red chilly powder-1tsp
  • Turmeric powder-1/4 th tsp
  • Coriander powder-1tsp
  • Cumin powder- 1/2 tsp
  • Oil-2tsp
  • Salt to taste 
  • Coriander leaves 4 garnishing 
Method
Clean n chop Mushrooms n  Cut Capsicum into 2 inch pieces . 

In a kadai add Oil , add chopped onions n fry till pink, add ginger garlic paste n saute for a minute then add tomatoes n fry till the raw smell goes n it becomes mushy . Add all the powders along with salt . Add Mushrooms n capsicum with little water n cook till done ..Garnish with coriander leaves .

Batani Ambat ( Green peas cooked in coconut based gravy )


Batani Ambat ( Green peas cooked  in coconut based gravy ) 
  • Fresh Green Peas - 2 cup 's
  • Potato- 2 medium   
  • Onion - 1 medium, roughly chopped  
To grind

  • Grated Coconut- 2 cups
  • Roasted red dry chillies- 4 to 6
  • Tamarind- Tamarind seed size 
  • Salt to taste 

Seasoning

  • Oil - 2tsp
  • Chopped onion - 1 medium 

Method 
Peel potatoes n chop into 2 inch pieces .

Pressure cook  freesh green peas , chopped potatoes along with chopped onion for 1 whistle .


Grind grated coconut, roasted chillies, tamarind to a fine paste .
Add the ground paste , salt to the cooked stuffs , boil it n then do the seasoning .

Bondi Upkari (Banana Flower stir fry )

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 .

Nendrabale kela upkari ( Kerala sweet banana stir fry )

Nendrabale kela upkari ( Kerala sweet banana stir fry ) 
  • Nendrabale kela/Kerala sweet banana- 2
  • Oil-2tsp
  • Mustard seeds-1/2 tsp
  • Dry red chilles-3
  • Hing a pinch 
  • Jaggery -pea size 
  • Grated coconut - 4 tsp 
  • Salt to taste 

Method 
Peel the banana , cut it to 2 inch pieces . 

In a kadai add oil n splutter mustard , add torn dry red chillies, hing n add banana pieces along with very little water ,jaggery n salt .Cover n cook well till done .Add grated coconut .


Kananga Upkari ( Sweet potato stir fry )

Kananga Upkari ( Sweet potato stir fry )
  • Kananga /Sweet potato - 2 large 
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Green chillies-2 or according to the taste 
  • Curry leaves-1 sprig 
  • Hing - a pinch 
  • Water 
  • Jaggery - Chickpeas  sized
  • Grated coconut - 4 tsp
  • Salt to taste 

Method 
Peel the sweet potatoes n chop it into 2 inch squares pieces.

In a kadai add oil, splutter mustard , add slit green chillies, Hing, curry leaves , water , jaggery ,salt and chopped sweet potatoes , cover and cook till done . Garnish with grated coconut

Monday, January 27, 2014

Marlava Paana Podi ( Seasonal Colocasia leaves fries ) -Version 1

Marlava Paana Podi ( Seasonal Colocasia leaves fries ) Version 1 
  • Maralva Phana /seasonal Colocasia leaves- 12 
  • Raw rice-1 cup
  •   Urid dhal -1/4 th cup
  •  Dry red chillies -6 to 8 or according to the taste 
  • Tamarind -marble size 
  • Salt to taste .
  • Oil for deep frying 

Method 
  Soak raw rice for 2 hours .. 


 Dry roast urid dhal till it gives a nice aroma n changes its colour .cool n powder it .. 

 Grind the  chillies n tamarind to a fine paste n then add the soaked rice n grind it to medium coarse  paste . Dont add water ..only sprinkle if required .. remove the batter ,add salt n then the ground urid flour .. mix well .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,and form the shape of a cylinder...  ..  slice it n deep fry till crisp


Note : This Colocasia leaves are seasonal n only available during monsoon ... normally grown as a creeper on a tree . Add tamarind a little more to avoid the itching ... 

Peas Corn Multi grain Masala bread baath !

Peas Corn Multi grain Masala  bread baath ! 
  • Muti grain bread slices-6 
  • Green peas - 1/4 th cup
  • American corn -1/4 th cup
  • Onion - 1 medium 
  • Tomato-1 medium 
  • Green chilies-1
  • Oil- 2 tsp
  • Mustard seeds-1/2 tsp 
  • Urid dhal- 1/2 tsp
  • Curry leaves-1 sprig 
  • Vangi baath powder- 1 tsp 
  • Salt to taste 

Method 
Pressure cook corn n peas for one whistle with salt ..keep aside.

Roughly tear multi grain bread to pieces .keep aside  

In  a kadai add oil n splutter mustard, add urid dhal , curry leaves n  chopped green chillies n fry for minute . Add chopped onions n fry till transparent , add chopped tomatoes n cook till the raw smell goes . add salt n Vangi baath powder, fry for a minute n then add peas n corn pre-boiled along with Bread pieces n mix well . 

Serve hot .

Brinjal Chutney

Brinjal Chutney 
  • Brinjal - 4 ( Long ones )
  • Grated coconut- 1/4 th cup
  • Tomatoes-1
  • Garlic flakes- 6
  • Cumin seeds-1/2 tsp
  • Coriander leaves-1/2 fist 
  • Chilly powder- 1tsp 
  • Salt to taste

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

Method
Wash, wipe n apply oil all over the brinjal .

Place brinjal on direct  flame. Rotate brinjal on all sides so that its uniformly roasted .

When done cool the brinjal, peel and remove the skin . Remove the stem  and mash it..keep it aside.

In a kadai add little oil , add crushed garlic n fry till brown then add tomatoes ...cook well till mushy . allow it to cool .

Grind grated coconut, cumin seeds, roasted tomatoes , roasted garlic , coriander leaves, chilly powder  along with salt to a paste .

Remove it in a bowl n add the mashed brinjal , ground paste n mix well . then do the seasoning .

Batate Upkari ( Potato Stir fry )

Batate Upkari ( Potato Stir fry )

Potatoes-6 medium
Dry red chillies- 3
Oil-2 tsp
Mustard seeds-1/2 tsp
Hing/Asafoetida water-1/2 tsp 
Grated coconut- 1tbsp
Salt to taste 

Method
Wash potatoes well ... n remove the mud on it ... so that the skin of potatoes can be retained . 

Cut them into longish  pieces.

In a kadai add oil n splutter mustard , add torn dry red chillies, add potato pieces along with very little water n salt .Cover n cook well till done .Add grated coconut n add in hing water .Mix well .

Surnali- version-2

Surnali- version-2 

  • Dosa rice -2 cups 
  •  Fenugreek seeds/Methi seeds -1/2   tsp 
  • Curds-2 Cups
  •  Grated coconut- 2 cups
  • Grated jaggery -1cup 
  • Phova/Beaten Rice-2 fist .
  • Turmeric powder-1/4 th tsp 
  • Salt to taste 

Method
Soak rice and Methi seeds in curds for 3 hours and grind it along with grated coconut, grated jaggery, turmeric powder n beaten rice ( previously soaked in water for 10 minutes ) to a fine paste .. The consistency of the batter should be thick .Remove the batter,add salt  and ferment very well overnight

Heat a dosa tawa , smear oil n pour a ladle full batter ..dont spread the batter much .. cover n cook on one side only .

 Serve hot with butter .

Note : well fermentation decides on the softness of the Surnalis .

Shrikand -A Maharastiran delicacy .

Shrikand -A Maharastiran delicacy . 
  • Plain Curds - 2 cups
  • Sugar- 5 tsp or according to the taste .
  • Cardamom Powder-1/2 tsp 


For garnish 
Pista N Almonds - 8 each

Method 
Soak Pista n Almonds in water for an hour . Remove the skin n chop them roughly . 

Pour the curds into a  cheese cloth n tie for about 3 hours to drain the whey . After 3 hours , press the cloth with backside of the spoon to remove excess whey .
 The Residue will be thick ..Add it to a bowl, add in sugar n stir well till sugar dissolves n the mixture becomes light n then  add cardamom powder , mix well n garnish with chopped  Pista and almonds
Serve chilled with Hot Pooris . 


Aaloo Mutter ( Potatoes n green peas Masala Gravy )

Aaloo Mutter ( Potatoes n green peas Masala Gravy )
  • Potatoes-4 medium
  • Green peas- 1 cup 
  • Oil-2 tsp
  • Cumin seeds-1/2 tsp
  • Onion - 1 small
  • Tomatoes -1 medium 
  • Ginger Chopped finely- 1/2 tsp
  • Green chillies-1 
  • Red chilly powder-1tsp 
  • Turmeric powder-1/4 th tsp
  • coriander powder- 1 tsp
  • Garam masala- 1 tsp
  • Coriander leaves -for garnishing 
  • Salt to taste
Method
In a kadai add oil, add in cumin seeds n fry for 1/2 a minute , then add chopped onions n fry till transparent .
then add  chopped ginger n green chillies n fry for a minute.add tomatoes n fry till the raw smell goes n it  becomes mushy .  Add all the powders along with salt , peas and chopped potatoes along with water and boil well till cooked . Garnish with coriander leaves .

Saturday, January 25, 2014

Whole Jowar Dosa with Brinjal chutney .

Whole Jowar Dosa with Brinjal chutney . 
  • Whole Jowar - 1 cup
  • Urid Dhal- 1 fist 
  • Methi/Fenugreek seeds-1/2 tsp 
  • Salt to taste

Method 

Soak Whole Jowar , Urid dhal n Methi seeds  in water for about 5 hours n then grind it to a fine paste . 

Remove the batter , add salt and ferment overnight .

Heat a Dosa tawa , smear oil , pour a ladle full batter n spread evenly . Roast on both sides till crisp .

Serve hot with any dip . 

 Brinjal Chutney 

  • Brinjal - 4 ( Long ones )
  • Grated coconut- 1/4 th cup
  • Tomatoes-1
  • Garlic flakes- 6
  • Cumin seeds-1/2 tsp
  • Coriander leaves-1/2 fist 
  • Chilly powder- 1tsp 
  • Salt to taste

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

Method

Wash, wipe n apply oil all over the brinjal .

Place brinjal on direct  flame. Rotate brinjal on all sides so that its uniformly roasted .

When done cool the brinjal, peel and remove the skin . Remove the stem  and mash it..keep it aside.

In a kadai add little oil , add crushed garlic n fry till brown then add tomatoes ...cook well till mushy . allow it to cool .


Grind grated coconut, cumin seeds, roasted tomatoes , roasted garlic , coriander leaves, chilly powder  along with salt to a paste .

Remove it in a bowl n add the mashed brinjal , ground paste n mix well . then do the seasoning .


Friday, January 24, 2014

Unni Appam ! Kerala delicacy!

Unni Appam ! Kerala delicacy! 
  • Rice flour -1 cup
  • Semolina- 1/2 cup 
  • Ripe Bananas- 2 or 3
  • Grated Jaggery-1/2 cup 
  • Grated coconut - 1/2 cup 
  • Cardamom powder- 1/2 tsp
  • Soda bicarbonate - a pinch
  • Salt to taste 
  • Ghee to roast 

Method 
Grind grated coconut , Grated jaggery and bananas . 

In a bowl add rice flour , semolina , ground paste , cardamom powder , salt n soda  .Add water to make a idly like batter ... mix well n keep aside for 1/2 an hour . 

Heat a Paddu tawa , add ghee in each moulds , pour a spoonful batter in each mould , cover n roast on both sides .


Godu Appo ( Sweet Paddu )

Godu Appo ( Sweet Paddu )
  •  Dosa Rice-1 Cup
  • Puffed  Paddy/Laayi -1 cup
  • Grated coconut- 1/4 th cup
  • Grated Jaggery -1/2 cup or can increase according to the taste 
  • Cardamom powder- 1/2 tsp
  • Soda bicarbonate - a pinch 
  • Salt to taste 
  • Ghee for roasting 

Method 
Soak rice for 5 hours and grind it along with grated coconut , puffed paddy ( previously soaked in water for 10 mts ) and grated jaggery . Remove the batter , add salt and ferment overnight . 

Next day morning add cardamom powder n a pinch of soda bicarbonate . Mix well .

Heat a paddu tawa , add Ghee in each moulds n pour a tsp full of batter , cover n roast on both sides .


Crispy Tawa Dosa .

Crispy Tawa Dosa .
  • Dosa rice-2 cups
  • Urid dhal-3/4 th cup 
  • Toor dhal-1/4 th cup
  • Chana dhal-1/4 th cup
  • Methi /Fenugreek seeds-1 tsp
  • Beaten Rice /Poha- 1 fist
  • salt to taste
  • sugar -1/4 th tsp
Method
Soak dosa rice and all dhals along with methi seeds for 4 hrs. 


Grind it along with phova ( previously soaked in water for 10 mts ) . Remove add salt n ferment overnight .

Next day morning add sugar n mix well .

Heat a dosa tawa , smear oil n pour ladle full batter n roast crispy on both sides . 

 Serve with  chutney

Thursday, January 23, 2014

Garlic Chutney Powder ( Version 1 )

Garlic Chutney Powder ( Version 1 ) 


  • Garlic bulbs - 3
  • Dry Red chillies- 20  ( I have used byadagi chillies ) or according to the taste
  • Coconut   - 1 
  • Tamarind- Marble sized 
  • Oil - 2 tsp
  • Salt to taste 

Method
Grate fresh coconut  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the freshly  grated coconut on low flame till it gives a nice aroma n turns reddish brown ( Dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted fresh grated coconut  along with salt n grind . Remove , mix well n store in an air tight container !