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Sunday, August 17, 2014

Astami Undo/ Kare Undo

Astami Undo/ Kare Undo  

  • Besan flour/ chickpea flour -1 and 1/2 cups 
  • Puffed Paddy powder/Laayi pitto/Aralu hudi- 2 n 1/2 cups 
  • Black sesame seeds- 1/2 cup 
  • Cashewnuts- 3/4 th  cup ( cut into bits )
  • Antu bella/ sticky jaggery - 2 and 1/4 th cups 
  • Cardamom powder-1/2 tsp 
  • Ghee- 1 cup to fry the shev n 1/4 th cup to prepare sev mix dough 

Method 

Sieve Besan .. transfer it in a bowl n then add 1/4 th cup ghee n little by little water to form  a stiff dough. now place the dough in the shev mould . 

Add 1 cup ghee in a kadai , heat it .. now directly press in a circular way . when crisp , remove it n place it on a tissue paper  . cool it n crush it with hands .
  
Now add 2 tsp ghee n roast cashwenut bits till it turns light brown . remove it .

wash n dry roast the black sesame seeds. remove it . 

Add the puffed paddy powder, roasted cashewnuts, dry roasted black sesame seeds, shev , cardamom powder in a bowl n mix well . 

Place a deep bottomed kadai n melt jaggery ( add little water ) ... on a medium flame , till one  string consistency  . switch off the flame n now add the above mix , 2 tsp of ghee . n mix well . 

Apply ghee to the palm n form in to laddo shapes . 

Note : can store for about a month in a air tight container . 

Saturday, August 16, 2014

Gojjavalakki /Huli Avalakki (Crushed Sweet Tangy Spicy Phova

Gojjavalakki /Huli Avalakki (Crushed Sweet Tangy Spicy Phova )


  •  Thick Poha -1 Cup 
  • Water- 2 Cups 
  • Jaggery- Marble size 
  • Tamarind- Lemon Size 
  • Rasam Powder- 1 or 2 tsp 
  • Salt to taste
Seasoning 
  • Oil-1 tsp
  • Mustard seeds- 1/2 tsp
  • Urid dhal-1/2 tsp 
  • Chana dhal-1/2 tsp 
  • Groundnuts-2 tsp 
  • Turmeric powder- 1/4 th tsp 
  • Curry leaves- 1 sprig 
Garnishing 
  • White Sesame seeds- 2 tsp 
  • Grated dry copra - 5 tsp 
  • Coriander  leaves chopped - 3 tsp

Method 
In a mixer , powder the thick phova coarsely  ( dont make it to a fine powder ) ..keep aside.

Add water in a bowl , add tamarind, jaggery n let it soak for about 1/2 an hour , once the jaggery melts, squeeze the soaked tamarind well n discard the residue . Add salt, rasam powder  n coarsely powdered phova ...let it soak again for another 1/2 an hour.  

Dry roast white sesame seeds , cool it n grind it along with grated dry copra to a semi coarse powder .

In a kadai , add oil splutter mustard seeds, add urid dhal, chana dhal, groundnuts , turmeric powder , curry leaves n fry for a while . add the soaked powdered phova mix n stir well , then add the sesame seeds dry copra powder  n chopped coriander leaves . Mix well n serve ! 

Mavina Kaayi chitrana ( Raw Mango rice with ground masala ) Version 3

Mavina Kaayi chitrana ( Raw Mango rice with ground masala ) Version 3

  • Raw Mango - washed, peeled n grated ( 1/2 cup )
  • Cooked Rice- 2 cups
To grind to a powder

  • Oil- 1 tsp
  • Dry red chillies- 5
  • Hing- 2 pinch
  • Fenugreek seeds- very little
  • Mustard seeds- 1/4 th tsp
  • Jaggery - chick pea size
  • Salt to taste 

Seasoning 
  • Oil-1 tsp
  • Mustard seeds- 1/2 tsp
  • Urid dhal- 1 tsp
  • Chana dhal- 3/4 th tsp 
  • Ground nuts- 2 tsp 
  • Turmeric powder-1/2 tsp
  • Curry leaves- 1 sprig 
Garnishing 
  • Grated coconut- 4 tsp
Method
In a pan add oil n the roast Mustard seeds ,dry red chilles, hing, fenugreek seeds ..then grind it to a powder along with crushed jaggery. 

In a kadai add oil , splutter mustard seeds, add urid dhal, chana dhal, groundnuts , turmeric powder, curry leaves, n fry for a while . add grated raw mango n fry till the raw smell goes . Add Grated coconut , ground powder , salt n rice... Mix well . 

Monday, August 11, 2014

Beans Masala Palya

Beans Masala Palya 

  • Beans - 2 cups ..cut into 2 inch pieces


To grind to a coarse paste 

  • Roasted  Dry Red  chillies - 4  
  • Coconut Grated -1 cup 
  • Tamarind -1/2 marble size 
  • Jaggery - 1 marble size
  •  Turmeric powder -A  pinch , 
  • Mustard seeds -1/4 th tsp 
  • Salt to taste .


 For seasoning.

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


Method 
 Pressure cook beans in little  water ( 1 whistle ) .. drain all the water n keep aside .

 Grind Roasted dry red chillies , tamarind n jaggery without adding water ( can sprinkle little water if needed ) .. when half done add grated coconut, turmeric powder n mustard seeds n grind coarsely.  Remove the ground masala n add salt to it . 

 Heat oil in a kadai splutter mustard seeds n then add  chana dhal  ( i normally soak chana dhal for  about 1/2  an hour  , so that it becomes soft ) add curry leaves n fry for a while .. add the ground masala n fry till the raw smell of the masala goes . now add the  cooked beans n fry for  another two  mts . 

Note :  can use alsando ( fresh cow pea )  ..

Sunday, August 10, 2014

Onion Chilly Chutney

Onion Chilly Chutney 


  • Onion – 1 large or 2 small 
  • Dry red chilies –  4 to 6 
  • Garlic – 4 cloves
  • Coriander leaves – 1 fist 
  • Salt to taste 


Seasoning 

  • Oil – 2 tsp 
  • Mustard seeds – 1/2 tsp


Method 
Grind roughly chopped onions, Dry red chillies, Garlic cloves , coriander leaves n salt to a semi coarse paste

 In a kadai add oil, splutter mustard seeds n then add the ground paste n saute for about 3 to 5 mts . 

Note : Goes well with Rottis, Phulkas , Idlies , dosa ... 



Tuesday, August 5, 2014

Tomato Masala Shevai .

Tomato Masala Shevai .


  • Fresh /Cooked Shevai ( Indian Rice Noodles ) - 2 cups
  • Oil- 2 tsp
  • Mustard seeds- 3/4 th tsp 
  • Curry leaves-1 sprig 
  • Urid Dhal- 1 tsp
  • Chana Dhal-1/2 tsp 
  • Turmeric Powder- 1/2 tsp 
  • Onion -1
  • Tomatoes- 2  
  • Sambar Powder- 1 tsp
  • Garam Masala -1/4 th tsp 
  • Coriander leaves chopped - 1 tsp 
  • Salt to taste 


Method

In a kadai add oil, splutter mustard seeds, add chana dhal , Urid dhal fry for sometime . Then add curry leaves .Add chopped onions n fry till reddish brown , add chopped tomatoes n cook till the raw smell goes. Add salt , Sambar powder, Turmeric powder , Garam Masala Powder n fry for a minute . Add the cooked shevai n mix well.  Garnish with coriander leaves . 

Methi Malai Dhal

Methi Malai Dhal 

  • Thoor Dhal-1/2 cup 
  • Methi Leaves - 1 bunch 
  • Oil- 1 tsp
  • Cumin seeds-1/4 th tsp 
  • Onion -2 Medium 
  • Tomato-2 Medium 
  • Turmeric powder-1/2 tsp 
  • Sugar- 1 tsp 
  • Garam Masala Powder- 1 tsp 
  • Sambar Powder- 1/2 tsp 
  • Salt to taste 


Seasoning 
Ghee- 1 tsp
Crushed garlic Flakes- 5 
Chilly Powder- 1 tsp

Garnishing
Fresh Cream -1 tsp 

Method
Pressure cook Thur dhal n keep aside .

In a kadai add oil , splutter cumin seeds, add chopped onions n fry till pinkish red , then add chopped tomatoes n cook till the raw smell goes , add turmeric powder n then chopped methi leaves n fry on low flame  till the raw smell of the methi leaves goes .Add sugar, salt , garam masala powder, Sambar powder n fry for a minute . Add the cooked churned dhal n cook well . Give the seasoning n then garnish . 

Sunday, August 3, 2014

Bhenda Talasani ( Ladies finger with Garlic stir fry )

Bhenda Talasani ( Ladies finger with Garlic stir fry )

  • Tender Ladies Finger- 1/4 th kg
  • Oil-3 tsp 
  • Crushed Garlic flakes- 6 to 8 
  • Dry Red chilles- 2 to 3 
  • Salt to taste .


Method
Wash the ladies finger n pat it dry . Cut into roundels n keep aside.

In a kadai add oil , add crushed garlic flakes n fry for a minute till it gives a nice aroma , then add torn dry red chilles n fry for a second . Add the ladies finger roundels along with salt n then fry for about 5 minutes . Cover it n cook till soft n done . 

Keerla Sanna polo ( Brined Bamboo shoot spicy dosa )

Keerla Sanna polo ( Brined Bamboo shoot spicy dosa )


  • Brined Bamboo Shoots- 2 or 3 pieces .
  • Raw Rice- 1 cup 
  • Dry Red Chilles- 4 to 5
  • Tamarind -Tamarind seed size
  • Salt only if required as Brined bamboo shoots has already salt in it . 


Method 
Soak Brined bamboo shoots in water overnight . Wash it properly rinsing it three or four times to remove excess salt . chop it to fine pieces . 

Soak Raw Rice for about 2 hours .Grind it along with dry red chilles, Tamarind n chopped brined bamboo shoots to a batter . Remove the batter n add salt only if required .The ground batter has to be thick .  

 Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close the lid and  roast ! drizzle little oil on the edges n then toss the dosa on the other side n roast till done ! 

Green Peas Thondak ( A Goan Delicacy )

Green Peas Thondak ( A Goan Delicacy )

  • Dried  Green Peas-2 cups
  • Onion -1 ( chopped )
  • Split Cashew nuts- 8 to 10 
  • Pinch of sugar 
  • Oil-2 tsp 


To grind .

  • Coriander seeds- 11/2 tsp
  • Dry red chillies -4 or 5 
  • Cinnamon -1 inch piece
  • Pepper corns- 6 
  • Cloves - 2 or 3 
  • Onion-1 ( chopped ) 
  • Grated coconut- 11/2 Cup
  • Turmeric powder- 1/4 th tsp 
  • Tamarind - Tamarind seed size
  • Salt to taste 


Method
Soak Dried Green Peas in water Overnight . 

Pressure cook it with chopped onions . dont discard the water . 

In a kadai add oil n fry Coriander seeds, Dry red chillies, cinnamon, cloves, pepper corns, chopped onions, grated coconut , turmeric powder till the aroma rises . Then grind it along with tamarind to a semi coarse paste  . 

 In a Thick bottomed vessel add the ground paste , cooked dried peas along with cooked water too ,  split cashew nuts , salt , pinch of sugar n cook well . 

Rulava Khotto ( upma Rawa khotto ) with Hing Chutney

Rulava Khotto ( Upma Rawa /Semolina khotto  ) With Coconut Hing Chutney  
  • Jack fruit leaves weaved baskets- 10 to 12 
  • 1 Cup-Urid dhal
  • 1 -3/4 th cup- Upma rawa/Semolina 
  • salt to taste
Method 

Soak Urid dhal for 3 hrs n grind to a fine paste ..remove it n add salt .. ferment overnight 


Next day morning tie upma rawa in a piece of cloth n steam it for 1 vapour .. allow it to cool 

once cooled add this to the fermented ground batter  n mix with hands , so that no lumps is formed  .n set aside for 15 mts n add water for right consistency as  semolina swells n the batter becomes thick . 

 add the batter into the weaved jackfruit baskets till 3/4 th .   Steam it for 15 to 20 minutes .



Coconut Hing Chutney !
  • Grated coconut-1 cup
  • Hing/Asafoetida- 2 pinch ( i use solid hing )  
  • Green chillies -2 or 3 according to the taste 
  • salt to taste 

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

Method
Grind grated coconut , Hing, green chillies n salt to a paste ..remove n season it !  

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Saturday, August 2, 2014

Patholi- Steamed Sweet Dumplings in Turmeric Leaves . ( Version 1 )

Patholi- Steamed Sweet Dumplings in Turmeric Leaves . ( Version 1 ) 


  • Turmeric Leaves- 15 to 20 


To grind the outer covering 
  • Raw  rice - 1 cup 
  • Grated coconut- 1/4 th cup 
Filling 

Finely  grated fresh coconut  - 3/4 cup 
Grated Jaggery-1/2 cup 
Laayi pitto  ( Puffed Paddy powder ) - 1/2 cup 
Cardamom powder -1/2 tsp

Method
Wash the Turmeric leaves , pat it dry n remove the tips of the leaves . 

Soak Raw rice in water for about 1 hour .

Grind soaked raw rice along with coconut to a very smooth batter adding very little water . 

In a kadai ,melt the grated jaggery, then add the grated coconut .Switch off , and then add Laayi pitto ( Powdered puffed paddy )  cardamom powder n mix everything well . 

Take a Turmeric leaf , spread a spoonfull of thin layer of the ground paste , then place a tsp of the filling length wise n fold it . Follow the same procedure for rest of the leaves .

Assemble them in a steamer n steam for about 15 to 20 mts. 

Serve hot with Ghee/ Butter