Wednesday, April 9, 2014

Kadi Pakoda

Kadi Pakoda

For  Pakoda 

  • Gram Flour/Besan -1/2 cup
  • Onion, finely chopped-1/2 cup 
  •  Fresh Methi leaves ( Finely chopped ) 
  •  Carom Seeds/Ajwain-1/2 tsp 
  •  Cumin Seeds/Zeera -1/2 tsp 
  • Red Chilly  Powder-1 tsp  
  • Turmeric powder-1/4 th tsp 
  • Salt to taste
  • Oil to deep fry 

In a bowl , add besan,
red chilly powder , turmeric powder, ajwain seeds, cumin seeds,chopped onions , chopped fresh methi leaves  n salt . add little water n prepare a very thick  batter of pakoda consistency 

Heat oil in  a kadai n add a tsp full batter in it n deep fry  till done ... add 5 to 6 pakodas at a time ..remove it on a tissue paper . Keep aside . 

    For Kadhi

    • Curd -1 cup
    • Besan/Gram flour  - 4 tsp 
    • Turmeric Powder-1/2 tsp
    • Coriander Powder-1/2 tsp
    • Red chilly Powder-1/2 tsp
    • Cumin Powder-1/2 tsp
    • Salt to taste   
    • Oil-1tsp
    • Mustard  seeds-1/4 th tsp
    • Cumin seeds-1/4 th tsp 
    • Fenugreek seeds-1/4 th tsp 
    • Ginger Garlic Green chilly paste -1 tsp 
    • Onion -1
    • Curry leaves- 2 sprig 
    • Hing/Asafoetida  -a pinch
    • Dry red chilly -2      
    Coriander leaves chopped -2tsp 

    whisk the curds n dilute it by adding 2 glass of water .

     In a vessel add diluted curd ,add the besan, all the powders  and mix well , but  see to it that no lump of besan is formed . keep aside .
    In a kadai add oil, splutter mustard seeds , then add cumin seeds, hing , fenugreek seeds, add the chopped onion n fry till pink , add  ginger garlic green chilly paste n fry for a minute .. add curry leaves , torn dry red chilly  n add the diluted  curd mixture n then boil on slow heat and stir continuously 10 to 15 minutes or till besan is cooked well n the raw smell goes , add the pakoda n boil for few minutes .  switch off and garnish with coriander leaves . 

    Note : Best served with hot rice n even goes well for Rottis /Chapathis .

    Wednesday, April 2, 2014

    Stuffed Baby Bittergourds !

    Stuffed Baby Bittergourds !
    • Baby Bitter gourd - 20
    • Tamarind - Marble size
    • Turmeric powder- 1/2 tsp
    • Salt to tate
    • water - 2 cups

     To grind to powder n the stuffing
    • Dry red chillies- 10 /12  ( i used byadagi ) or according to the taste
    • Roasted gram- 1/4 th cup
    • Grated dry copra- 1/4 th cup
    • Cumin seeds- 1/2 tsp
    • Garlic flakes- 3
    • Salt to taste


    Grind all the ingredients meant to grind to a powder .

    wash the baby bitter gourd n  make vertical slits .

    In  a vessel add water , tamarind, turmeric n salt ... n drop the slit Baby bitter gourd , boil till its soft but not mushy . Take out and  pat it dry . once cool , stuff the ground masala powder n tie it with a thread tightly . 

     Heat  oil in a deep kadai n gently drop a few  stuffed baby tied bitter gourd's n cook till crisp n follow the same frying procedure for the remaining stuffed tied bitter gourd ...  

    Tuesday, April 1, 2014

    Raw Onion Chutney

    Raw Onion Chutney 
    • Onion Medium -2 
    • Tamarind- Tamarind seed size 
    • Cumin seeds- 2 pinch
    • Red chilly powder- 2 tsp 
    • Salt to taste 

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

    Chop onion roughly n grind it along with tamarind, cumin seeds , red chilly powder n salt to a  paste n later give the seasoning .

    Karathe Ambade Ghassi ( Bittter Gourd n sour hog plums in coconut based gravy )

    Karathe Ambade Ghassi ( Bittter Gourd n sour hog plums in coconut based gravy )

    • Bitter Gourd - 3
    • Sour Hog plums -3 
    • Jaggery- a small piece
    • Water- 1 cup or adjust accordingly ( dont add more water ) 

    To grind
    • Grated coconut- 2 cups 
    • Roasted dry red chilly- 6 to 8 or according to the taste 
    • Urid dhal- 1 tsp ( fry in little oil till brown ) 
    • Salt to taste

    • oil-1 tsp
    • Mustard seeds-1/2 tsp
    • curry leaves- 1 sprig 

    Cut Bitter Gourd into roundels, wash thoroughly 3 times ,  apply salt n keep aside for 1/2 an hour . squeeze them completely .

    Crush sour hog plums .

    In a vessel add water crushed sour hog plums , Bitter Gourd roundels along with Jaggery N cook till soft .

    Grind grated coconut, roasted red chillies to a fine paste n just before removing the paste add roasted urid dhal n grind for a minute ..add this ground paste to the cooked vegetable n boil well n later do the seasoning .

    Thambdi Bhaji Sanna Idlies ( Red Amaranthus spiced idlies )

    Thambdi Bhaji Sanna Idlies ( Red Amaranthus spiced idlies ) 
    • 1/2 glass-Thur dhal
    • 3/4 th glass -Raw rice
    • 2 cups-grated coconut
    • Tamarind-marble size
    • 12 roasted red chillies 
    • Hing - 2 pinch 
    • 1 cup- chopped thambdi bhaji /Red Amaranthus leaves
    • salt to taste  

    Soak thur dhal n rice for 2 hours .

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

    Remove the batter add chopped leaves  ..mix well .

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