Pages

Thursday, February 20, 2014

Zeera Rice n Dhal Fry

Zeera Rice n Dhal Fry 

Zeera Rice 
  • Basmathi Rice- 1 cup 
  • water- 2 cup's  
  • Cumin seeds/Zeera seeds- 2 tsp 
  • Ghee/oil - 1 tbsp
  • Salt to taste 

Method 
wash n Soak Basmathi rice for about 20 mts n drain well  . 

In a pressure cooker , add ghee n then add cumin seeds n splutter them , add soaked Basmathi rice n fry for about 3 mts . then add water , salt , mix well n then pressure cook for 2 whistle . 


Dhal Fry 

  • Thur Dhal- 1 cup
  • Moong Dhal- 1/2 cup
  • Salt to taste 
Seasoning 

  •  Oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Curry leaves- 1 sprig
  • Slit green chillies- 3 or according to the taste
  • Onion -1 
  • Tomato-1

Method
Wash n soak Thur dhal n Moong dhal for about 10 minutes n pressure cook it .

In a kadai splutter mustard seeds , add cumin seeds, slit green chillies , curry leaves add sliced onions n fry till reddish brown , add chopped tomatoes  n fry till the raw smell goes ... add salt n then the cooked dhal n mix well .

Soak basmati rice for approximately half an hour. Wash and drain. Take a pan and add the ghee to it. Put in the jeera ( cumin seeds ). Let it splutter. Now add the rice and fry for 2-3 minutes. Add the water and cover and cook till done. Serve with chicken curry or spicy vegetable gravy and raita.
Read more at http://www.ifood.tv/recipe/jeera_rice_a_delicious_rice_preparation#CVuxlLSoy657vcWh.99

Soak basmati rice for approximately half an hour. Wash and drain. Take a pan and add the ghee to it. Put in the jeera ( cumin seeds ). Let it splutter. Now add the rice and fry for 2-3 minutes. Add the water and cover and cook till done.
Read more at http://www.ifood.tv/recipe/jeera_rice_a_delicious_rice_preparation#CVuxlLSoy657vcWh.9
9

Dhal Fry -version 1

Dhal Fry -version 1
  • Thur Dhal- 1 cup
  • Moong Dhal- 1/2 cup
  • Salt to taste 
Seasoning 

  •  Oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Curry leaves- 1 sprig
  • Slit green chillies- 3 or according to the taste
  • Onion -1 
  • Tomato-1

Method
Wash n soak Thur dhal n Moong dhal for about 10 minutes n pressure cook it .

In a kadai splutter mustard seeds , add cumin seeds, slit green chillies , curry leaves add sliced onions n fry till reddish brown , add chopped tomatoes  n fry till the raw smell goes ... add salt n then the cooked dhal n mix well .

Rottis with Rajasthani Kaale chane ki sabzi, Arvi /Taro roots garlic stir fry , Dhal fry n chilled Kesar Milk .

Rottis with Rajasthani Kaale chane ki sabzi, Arvi /Taro roots garlic stir fry , Dhal fry n chilled Kesar Milk .


Rottis
  • Whole wheat flour ( i have used Multigrain atta ) -2 cups
  •  Salt to taste
  • Water to knead the dough
  • Ghee 
Method 
In a bowl , add whole wheat flour , salt n water litle by little  at a time n knead it to a soft dough for about 5 to 8 mts ... keep covered under moist cloth for 1/2 an hour . 

Divide the dough into equal sized balls , apply some flour n bail out thin Rottis .

Heat a tawa , place the Rottis on it n cook till puffed on both sides ..apply ghee n serve hot . 
Rajasthani Kaale Chane ki sabzi 


  • Kala Chana / Black small chickpeas- 1 cup 
To grind
  • Green chillies- 2 or according to the taste
  • Garlic flakes- 5 
  • Ginger - 1 inch piece 
  • Onion - 1 
  • Tomato -1 ( make puree )
  • Salt to taste 
Seasoning 
  • Oil- 2 tsp 
  • Mustard seeds-1/2 tsp 
  • Hing /Asafoetida- 2 pinch 
  • Cumin seeds-1/2 tsp
  • Curry leaves- 1 sprig
  • Red chilly powder- 1 ts
  • Turmeric powder-1/4 th tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1 tsp 
  • Kasuri Methi- 1tsp 

Garnishing
Chopped coriander leaves 

Method
Soak Kaala chana/ black chickpeas for about 8 hours or overnight ... n pressure cook it till soft . 

Grind green chillies,  Garlic flakes, ginger n onion to a paste . 

Prepare Tomato puree

In a kadai add oil, splutter mustard, add cumin seeds, hing, curry leaves n the ground paste n fry till the raw smell goes ... then add tomato puree n fry again till the raw smell goes . add all the powders n fry for a minute, add the cooked chana with salt and Kasuri methi ... mix well .. then garnish with coriander leaves .  

Arvi/ Taro Roots Garlic stir fry  
  • Arvi/Taro Roots- 6 to 8 medium sized 
  • Garlic bulb -1 whole 
  • Red chilly powder- 11/2 tsp
  • Turmeric powder- 1/2 tsp 
  • Oil-5 tsp 
  • salt to taste 

Method 
Wash n pressure cook Arvi roots for about 3 whistle ( dont over cook n make it mushy )

 cool , peel the skin n chop it into medium pieces 

In a kadai add oil n then crushed garlic flakes n fry till reddish brown ... add red chilly powder , turmeric powder n salt n fry for a minute . Then add the cooked chopped arvi roots n roast well . 


Dhal Fry 
  • Thur Dhal- 1 cup
  • Moong Dhal- 1/2 cup
  • Salt to taste 
Seasoning 
  •  Oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Curry leaves- 1 sprig
  • Slit green chillies- 3 or according to the taste
  • Onion -1 
  • Tomato-1

Method
Wash n soak Thur dhal n Moong dhal for about 10 minutes n pressure cook it . 

In a kadai splutter mustard seeds , add cumin seeds, slit green chillies , curry leaves add sliced onions n fry till reddish brown , add chopped tomatoes  n fry till the raw smell goes ... add salt n then the cooked dhal n mix well . 



Chilled Kesar Milk  


  • Milk- 2cups
  • Kesar strands- generous amount 
  • Sugar - 2 tsp 

Method 
Boil Milk .. n in little warm milk add kesar strands n let it stand for about 1/2 an hour , then add it to the milk along with sugar ..stir well n refrigerate it for about a few mts .



Rajasthani Kaale Chane ki sabzi

Rajasthani Kaale Chane ki sabzi 


  • Kala Chana / Black small chickpeas- 1 cup 
To grind
  • Green chillies- 2 or according to the taste
  • Garlic flakes- 5 
  • Ginger - 1 inch piece 
  • Onion - 1 
  • Tomato -1 ( make puree )
  • Salt to taste 
Seasoning 
  • Oil- 2 tsp 
  • Mustard seeds-1/2 tsp 
  • Hing /Asafoetida- 2 pinch 
  • Cumin seeds-1/2 tsp
  • Curry leaves- 1 sprig
  • Red chilly powder- 1 tsp
  • Turmeric powder-1/4 th tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1 tsp 
  • Kasuri Methi- 1tsp 

Garnishing 
Chopped coriander leaves 

Method
Soak Kaala chana/ black chickpeas for about 8 hours or overnight ... n pressure cook it till soft . 

Grind green chillies,  Garlic flakes, ginger n onion to a paste . 

Prepare Tomato puree

In a kadai add oil, splutter mustard, add cumin seeds, hing, curry leaves n the ground paste n fry till the raw smell goes ... then add tomato puree n fry again till the raw smell goes . add all the powders n fry for a minute, add the cooked chana with salt and Kasuri methi ... mix well .. then garnish with coriander leaves .  .

Bhaji Dhal

Bhaji Dhal 
  • Thur dhal-3/4 th cup 
  • Green Amaranthus -Roughly chopped 2 cups
  • Onion -1
  • Green chilles-4 or according to the taste 
  • Ginger-1 inch piece 
  • Turmeric powder-1/4 th tsp
  • Salt to taste 

Seasoning 
  • Oil-1tsp
  • Mustard seeds-1/4 th tsp
  • Cumin seeds-1/2 tsp
  • Dry red chilles-3 
  • Garlic flakes crushed-4 to 5
  • Curry leaves-1 sprig

Method 
wash n soak thur dhal  for 20 minutes n then pressure cook it along with turmeric powder.

Pressure cook Green Amaranthus  for only 1 whistle.

In a kadai add oil, splutter mustard, add cumin seeds, curry leaves ,  dry red chilles, green chilles n fry for a minute n then add chopped onion n fry till pink  .. add chopped ginger , crushed garlic  n fry for few minutes till its brown  ... then add cooked dhal N cooked amaranthus greens .  

Tuesday, February 18, 2014

A thali of white rice, shallot sambar, capcium fries, masala papad n hurikadle chutney pudi !

A thali of white rice, shallot sambar, capsicum fries, masala papad n hurikadle chutney pudi !

White rice
  • Raw Rice-2 cups
  • water-6 to 8 cups
Method
In a vessel add water n boil till it bubbles , then reduce the flame add washed rice ,cover partially n cook for 15 mts n then check by squeezing a few grains between the fingers , once cooked then strain . n let it stand for about 5 to 7 minutes ..till all the water is drained out .
Shallot Sambar

  • Shallot ( small sambar onions) -1 cup
  • Thur Dhal- 1 cup
  • Tomatoes-1
  • MTR Sambar Powder- 2 tsp
  • Tamarind - marble size
  • Hing /Asafoetida- a pinch
  • Salt to taste 

Seasoning


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

Garnishing


  • Coriander leaves

Method
Soak Shallot onions ( small onions ) in water for about 3 hours .This will ease to peel the skin .
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .
Pressure cook shallot sambar and tomato for 1whistle  

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , n then do the seasoning , add hing n then garnish .


Capsicum Fries
  • Capsicum - 2 
  • Red chilly powder- 1tsp
  • Besan /Gram flour- 2 tsp
  • Rice flour- 2 tsp 
  • Hing/Asafoetida - 2 pinch 
  • Salt to taste .
Method
wash n slice capsicum .

In a bowl add all the powders along with salt n marinate sliced capsicum in it for about 10 minute n then deep fry till crsip .

Masala Papad 
  • Lijat Papad - 2 
  • Chilly powder- 1/2 tsp
  • Salt to taste 
  • Onions ,finely chopped - 4 tsp
  • Tomatoes , finely chopped -4 tsp 
  • Chopped coriander leaves- 3 tsp 
  • salt to taste 

Method
Either Deep fry or roast the papad ... 

Just before serving , sprinkle chopped onions, chopped tomatoes , chopped coriander leaves , chilly powder n salt over the papad . 

Hurikadle /Fried gram chutney pudi !  
  • Hurikadale /Fried gram -2 cups 
  • Grated dried Copra -1&1/4 th  cup 
  • Curry leaves- 1/2 cup 
  • Hing/Asafoetida- pea sized 
  • Dry Red chillies- 15 or according to the taste ( have used byadagi chilles ) 
  • Turmeric powder-1/2 tsp 
  • Sugar-1 tsp
  • Oil- 1 tsp
  • Salt to taste 

Method 
Roast Fried gram on low flame , till it gives a nice aroma ( dont burn it ) .cool it .

In a kadai add oil, add hing , fry for a second n then remove it .

Roast Grated copra on low flame ... till its light brown , remove n cool it .

Roast Curry leaves till crisp ( dont burn it )  

Roast dry red chillies .

Grind all the above with turmeric powder n sugar  to a powder . Add salt n mix well .

Store in air tight container .

Coriander leaves Saaru /Rasam

Coriander leaves Saaru /Rasam 
  • Coriander leaves-2 cups
  • Grated coconut -4 tsp 
  • Tamarind -Tamarind seed size 
  • Roasted coriander seeds- 1tsp 
  • Jaggery - chick  pea size  
  • Green chillies- 3 or according to the taste 
  • Salt to taste 

Seasoning 
  • Oil-1 tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/4 th tsp
  • Hing-a pinch
  • Curry leaves- 1 sprig

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

To the ground paste add  water for consistency   with jaggery , salt n boil well ..Later do the seasoning . 

Thambdi Bhaji Ambado/ Red Amaranthus leaves deep fried

Thambdi Bhaji Ambado/ Red  Amaranthus leaves  deep fried
  • Thambdi Bhaji /Red Amaranthus leaves - 2 cups ( roughly chopped) 

  • Raw Rice-1 Cup
  • Thur Dhal-1/2 Cup 
  • Dry red chillies -6 to 8 or according to the taste   (dont roast them ) 
  • Tamarind -Tamarind seed size 
  • Salt to taste 

Method Soak Raw rice n dhal for 2 hours !

Grind red chillies n tamarind to a fine paste n then add d soaked rice n dhal n grind to a Semi coarse paste. Remove it  ,add salt .. the batter has to b thick .. add in the chopped thambdi bhaji n mix ..
Heat  oil , now take handful of batter n shape it to round balls n flatten a little .. n drop it in hot oil one by one .. around 5 to 6 balls at a time n deep fry in oil till golden brown !

Monday, February 17, 2014

Charmburi Ladoos !( Puffed Rice Ladoos )

Charmburi Ladoos !( Puffed Rice Ladoos )
  • Charmburi/Puffed Rice- 4cups
  • Grated Jaggery- 1  cup 
  • Water - just enough to melt Jaggery 
  • Cardamon powder- 1 tsp 
  • Ghee -2 tsp 

Method
Melt Jaggery with water for 1 string , switch off n  then add the puffed rice n cardamom powder , mix well .. apply ghee to palms n then bind the mixture  into round shaped ladoos ..  

Radish Leaves Palya (Stir fry)

Radish Leaves Palya (Stir fry) 
  • Radish leaves - 3 Bunch 
  • Radish - 1
  • Onion -1 
  • Oil- 2tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Green chillies- 2
  • Dry red chillies-2 
  • Salt to taste 

Method 
Wash n chop the radish leaves .
 
wash n finely chop the radish.
 
In a kadai add oil, splutter  mustard seeds then add cumin seeds , Add chopped green chillies, dry red chillies n then add chopped onions n fry till transparent , add chopped radish leaves n chopped radish along with very little water .cover and cook till done.

Methi Chapathis,Palakachi Patal Bhaji ,Radish Leaves Stir fry

Methi Chapathis, Palakachi Patal Bhaji ,Radish leaves stir fry .

For Methi Chapathis
  • Wheat flour-2 cups
  • Fenugreek / Methi leaves-   use only the leaves .
  •   Turmeric powder-1/2 tsp
  • Red Chilly  powder-1/2 tsp
  •   Cumin seeds-1 tsp
  • Garam masala-1/2 tsp
  • Oil - 2 tsp 
  • Salt
  • Water as needed to prepare the dough 

Method
Wash fenugreek leaves well n chop them roughly . 

In a bowl, add wheat flour, chopped fenugreek leaves, turmeric powder, red chilly powder, cumin seeds, garam masala , oil , salt , water n prepare a soft dough .
 Cover the dough and leave it for 30 minutes.
Divide the dough into equal balls , bail out chapathis n place it on a heated tawa n roast on both sides . 

Palakachi Patal Bhaji- version 1

  • Spinach /Palak -1 bunch 
  •  Peanuts-1/2 cup
  • Chana Dhal-1/2 cup  
  •  Turmeric Powder -1/2 tsp
  • Goda Masala -2 tsp
  • Jaggery - one chikpea size
  • Tamarind Pulp-1 tsp
  • Salt to taste 

Seasoning 

  • Oil- 2tsp 
  •  Mustard Seeds-1/2 tsp
  • Asafoetida/Hing -1/2 tsp  
  • Green Chilies- 3 or according to the taste 

Method 
Soak peanuts and chana dhal in the water for about 5 hours and pressure cook it along with turmeric powder for 5 to 6  whistles .. 
 
Wash n chop only the  spinach leaves  roughly n pressure cook it for 1whistle .  

Add both the cooked stuffs in a vessel with jaggery, Goda masala , tamarind pulp ,salt n boil well n then do the seasoning . 
 
Note : This  Curry is Medium thick .

Radish Leaves Stir fry 

  • Radish leaves - 3 Bunch 
  • Radish - 1
  • Onion -1 
  • Oil- 2tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Green chillies- 2
  • Dry red chillies-2 
  • Salt to taste 

Method 
Wash n chop the radish leaves .
 
wash n finely chop the radish.
 
In a kadai add oil, splutter  mustard seeds then add cumin seeds , Add chopped green chillies, dry red chillies n then add chopped onions n fry till transparent , add chopped radish leaves n chopped radish along with very little water .cover and cook till done.

Palakachi Patal Bhaji- version 1

Palakachi Patal Bhaji- version 1

  • Spinach /Palak -1 bunch 
  •  Peanuts-1/2 cup
  • Chana Dhal-1/2 cup  
  •  Turmeric Powder -1/2 tsp
  • Goda Masala -2 tsp
  • Jaggery - one chikpea size
  • Tamarind Pulp-1 tsp
  • Salt to taste 

Seasoning 

  • Oil- 2tsp 
  •  Mustard Seeds-1/2 tsp
  • Asafoetida/Hing -1/2 tsp  
  • Green Chilies- 3 or according to the taste 

Method 
Soak peanuts and chana dhal in the water for about 5 hours and pressure cook it along with turmeric powder for 5 to 6  whistles .. 
 
Wash n chop only the  spinach leaves  roughly n pressure cook it for 1whistle .  

Add both the cooked stuffs in a vessel with jaggery, Goda masala , tamarind pulp ,salt n boil well n then do the seasoning .

Note : This  Curry is Medium thick .
 


Coriander leaves Gojju

Coriander leaves Gojju 
  • Grated coconut- 1/4 th cup 
  • Coriander leaves- 1 cup 
  • Roasted dry red chillies- 5 or according o the taste
  • Tamarind-Tamarind seed size 
  • Jaggery - Tamarind seed size 
  • Salt to taste 

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

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

Saturday, February 15, 2014

Yellow cucumber Dhal !

Yellow cucumber Dhal ! 
  • Thur Dhal-1 cup
  • Turmeric-1/4 th tsp
  • Yellow cucumber - Washed n cut into 2 inch cubes with skin -11/2 cups 
  • Onion -1 
  • Tomato-1
  • Green chillies - 2 or 3
  • Ginger chopped - 1/2  tsp 
  • Salt to taste 
Seasoning 
  • Oil- 2 tsp
  • Mustard seeds-1/2tsp
  • Cumin seeds-1/2 tsp
  • Crushed Garlic pods- 4
  • Dry Red Chilly- 2 
  • Curry leaves - 1sprig 

Method
Soak Thur dhal for about 10 minutes n then pressure cook it with turmeric powder ... cool n mash well .

Pressure cook Yellow cucumber,chopped  tomato, chopped onion ,  chopped green chillies ,  chopped ginger for  one whistle n then add the cooked dhal along with water , salt n boil well . Once done do the seasoning ...
 

MethKoot / Menthe Hittu/ Spiced Lentil Powder

MethKoot / Menthe Hittu/ Spiced Lentil Powder.

  • Chana / Bengal Gram  Dhal- 1 cup 
  • Urid Dhal- 1 cup 
  • Moong Dhal-1 cup
  • Thoor Dhal-1 cup
  • Whole Wheat-1 cup
  • Hing /Asafoetida- 2 chick pea size 
  • Turmeric Pod- 1 
  • Coriander seeds- 2 tsp
  • Methi /Fenugreek seeds-2 tsp 
  • Dry red chillies- 15 to 20 - i used byadagi chillies 
  • Salt to taste 

Method 
Dry Roast Chana dhal, Urid dhal, Moong Dhal, Thoor dhal, Whole wheat , Hing, Turmeric pod, Coriander seeds, Methi seeds and Dry red chillies ..each separately on Sim flame till it gives a nice aroma , ..stirring continuously ...  Cool n powder them to a fine paste ..add salt , mix well n store in air tight container .

This powder can be preserved for 6 months . 

Steaming Hot rice, melted Ghee n this powder makes a complete healthy meal .  

This powder can alsso be used to prepare Gojju n also can be sprinkled over churmuri with a tinge of oil .

 Since i had made large quantity , as the above measures ..i had given in the mill to powder it .

Friday, February 14, 2014

Karmbal Teek Humman ( Star Fruit in spicy gravy )

Karmbal Teek  Humman ( Star Fruit in spicy gravy )
  •  Karmbal/Star fruit  -6 
  • Onion -1 ( Medium )
  • Oil - 3tsp
  • Mustard seeds -1/2  tsp
  •  Urad dhal - 1 tsp
  •  Methi seeds- 1/4 th tsp
  • Hing  /Asafoetida - Pea size
  • Curry Leaves - 1 sprig
  •  Shallot onion /Sambar onion - 5    
  • Chilly powder-2 tsp 
  • Salt to taste

Method
    Wash, remove the thick sides of the Starfruit n slice them into roundels n cook  with chopped Onion, salt and little water, until soft .

    In a kadai add oil , splutter mustard , add in urid dhal , Methi seeds , hing , curry leaves n fry for a minute ... then add chopped shallot onions n fry till transparent ,  add chilly powder n fry for a minute . Then add Cooked star fruit , give a quick boil n mix well . 

Serve after 1/2 an hour - with Idly/ dosa /Rice .

Note : Can prepare the above gravy even with Bilimbi, Raw Mango n Sour Hog plums .

Thursday, February 13, 2014

Surna Koota ( Elephant Yam in coconut based gravy )

Surna Koota ( Elephant Yam in coconut based gravy )

Surnu/Elephant yam-1/4 th kg

To grind
Grated coconut-1Cup
Roasted dry red chilly - 4 to 5 or according to the taste
Coriander seeds- 2 tsp
Methi seeds/Fenugreek seeds - 1/2 tsp
Tamarind -Tamarind seed size 
Salt to taste

Seasoning 
Coconut oil-1tsp
Mustard seeds-1/2 tsp
Curry leaves-1 sprig

Method
Wash n remove the skin of the Elephant yam . Chop into square small pieces , apply salt n set aside for an hour ..squeeze it well n deep fry till crisp n golden brown  n ensure to constantly stir as its been fried  to avoid burning. spread it on tissue paper to remove excess oil.

 

In little oil roast coriander seeds n Methi seeds ..cool n grind it along with Grated coconut , roasted dry red chillies, tamarind n salt to a fine paste ..  remove the ground paste n add water to make it a little dilute ( dont add more water , as this gravy needs to be Medium  thick ) n then do the seasoning... N just before serving add the fried elephant yam n mix well .

Note : This gravy is raw , hence no need to boil .

Wednesday, February 12, 2014

Curd Rice- version 1

Curd Rice- version 1 
Cooked Rice- 2 cups ( fresh or leftover )
Curds - 11/2  cups
Oil/Ghee- 2 tsp 
Mustard seeds  - 1/2 tsp
Curry leaves-1 sprig 
Green chillies-2 or according to the taste 
Coriander leaves- 2 tsp chopped , to garnish
Pomegranate -Handful 
Fresh Grapes - A few
Salt to taste 

Method 
In a bowl add cooked rice, curds, salt, chopped green chillies n mash a little with hands .

In a pan add ghee/oil splutter mustard seeds, add curry leaves n pour this seasoning in the bowl of curd rice mix ... Garnish with chopped coriander leaves, pomegranate n grapes ..mix well. 

 Serve with Pickle . 

Potato Tawa Rawa Roast

Potato Tawa Rawa Roast 


  • Potatoes -  
  • Red chilly powder- 2 tsp 
  • Turmeric powder- 1/4 th tsp
  • Rice flour - 1 tblsp  
  • Hing /Asafoetida- 2 pinch 
  • Semolina /Rawa - 2 tblsp  
  • Salt to taste 
  • Oil..little to tawa roast 
Method 
Wash n peel the  skin of Potatoes  n slice them thin into roundels .

In a bowl add the  red chilly powder, turmeric powder, rice flour , hing ,salt n potato roundels .. mix well . 

Run the marinated  pieces over rawa .

Heat a tawa , smear little oil n shallow fry on both sides till crisp.


Plantain leaf Spread- White Rice, Dalithoy, Alsande upkari, Instant dry batate vaagu, kuvale sasam , potato tawa rawa fries , curds n pickles.

Plantain leaf Spread- White Rice, Dalithoy, Alsande upkari, Instant dry batate vaagu, kuvale sasam , potato tawa rawa fries , curds n pickles.


Dalithoy
  • Toor dal - 1 cup
  • Green chilly - 1 /2 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 .
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 .



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


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 !

Kuvale Sasama ( Ash gourd in coconut based gravy ) 
  • Kuvale/Ash gourd-1/2 kg
  • Grated coconut-1 cup 
  • Roasted dry red chillies- 4 to 5 
  • Tamarind- tamarind seed size
  • Mustard seeds-1/2 tsp 
  • Salt to taste 

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

Method 
Scrap the hard skin of Ash gourd n chop it to 2 inch square pieces. 

Cook these pieces with little water and salt .

Grind grated coconut , Roasted chillies , tamarind n salt  to a fine paste .. n when just about to remove the paste add the mustard seeds n grind again for a minute . 

Add the ground paste to the cooked ash gourd and boil , then give the seasoning.

Potato tawa rawa fries ! 


  • Potatoes - 4
  • Red chilly powder- 2 tsp 
  • Turmeric powder- 1/2 tsp
  • Rice flour - 2 tsp 
  • Hing /Asafoetida- 2 pinch 
  • Semolina /Rawa - 4 tsp 
  • Salt to taste 
Method 
Wash n peel the  skin of Potatoes  n slice them thin into roundels .

In a bowl add the  red chilly powder, turmeric powder, rice flour , hing ,salt n potato roundels .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat a tawa , smear little oil n shallow fry on both sides till crisp.


Tondekai Aloogadde Masala Palya! ( Gherkin With Potatoes Masala Stir fry )

Tondekai Aloogadde Masala Palya! ( Gherkin With Potatoes Masala Stir fry )


  • Tondekayi / Gherkin  - 12 to 15 
  • Potato- 1 
  • Oil- 5 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves- 2 sprigs
  • Hing/Asafoetida -a pinch 
  • Bisibele baath powder- 2tsp 
  • Salt to taste 

Method 
Wash  n cut the tips of Gherkins n slice them .

Wash n peel the skin of potatoes n chop them to 2 inch pieces .

In a kadai add oil n splutter mustard, add hing n curry leaves , then add bisibele baath powder , along with sliced gherkins n chopped potatoes ! mix well n then  sprinkle water , cover n cook on Sim flame ... Stir in between n cook till soft . 


 

Avrekalu ( Hitkidabele ) with Mushroom Masala Palya .

Avrekalu ( Hitkidabele ) with Mushroom Masala Palya .

  • Avrekalu ( Hitkidabele ) / Hyacinth de-skinned beans - 1 cup
  • Mushroom - 1 packet
  • Oil- 3tsp
  • Onion - 2 meduim
  • Tomato -1
  • Red chilly powder- 1 tsp
  • Coriander powder-1 tsp
  • Turmeric powder- 1/4 th tsp
  • Cumin powder- 1/2 tsp
  • Garam Masala powder-1/2 tsp 
  • Ginger Garlic paste-1tsp
  • Lemon juice- 2 tsp
  • Coriander leaves to garnish
  • 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. Pressure cook it for 1 whistle.Dont discard the water .

wash mushrooms well as to remove the excess dirt . chop it .

In a kadai add oil n add onions n fry well  till Reddish  brown  , add ginger garlic paste n fry for a minute , add tomatoes along with salt n cook till it is mushy n the raw smell goes ..add all the powders , fry for a minute n then add chopped mushrooms with little water ( use the drained water after cooking de-skinned avrekalu ) , once mushrooms are cooked , add the cooked de-skinned avreaklu n mix well ... garnish with coriander leaves n lime juice . 

Goes well Pooris, Chapathis n even rice .

Dhal Rasam

Dhal Rasam 
  • Thoor dhal- 1/2 cup
  • Tomatoes- 1 fully ripened 
  • Turmeric powder-1/4 th tsp 
  • Rasam Powder- 2 tsp 
  • Tamarind - Marble size 
  • Salt to taste

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

Garnishing
  • Chopped coriander leaves

Method
Soak thur dhal for about 20 mts .

Soak Tamarind in little water for about 1/2 an hour . Squeeze it well n throw away the residue , add the rasam powder n mix well .

Cook thur dhal with chopped tomato for about 3 whistles with turmeric  powder  , cool n mash it well.

Add the rasam mix tamarind water to the cooked dhal , along with salt n water  for a pouring consistency n boil well . Give the seasoning n then garnish .