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Tuesday, December 30, 2014

Banana Halwa

Banana Halwa 


  • Fully Ripe Nendra / Kerala Banana - 1/2 kg ( The best when the skin of the nendra banana  blackens naturally ) 
  • Sugar - 1/2 kg 
  • Pure Ghee- 1/ 4th kg 
  • Green Cardamom pods  - 2  


Method
Peel the fully ripened nendra banana . chop into pieces n grind to a fine paste .

Shell the cardamom pods n powder it . 

Heat a thick bottomed kadai n add the ground paste , along with ghee and stir continuously for about 15 mts . Then add sugar little by little while still stirring .. dont let the paste stick to the bottom .so stir continuously , till a thick dark lump is formed n ghee leaves the sides n it turns semi solid ... switch off and add the cardamom powder n mix well ,



Grease a thali n pour this mixture n allow to set for about 2 to 3 hours n then cut inti desired shape .

Potato Gojju

Potato Gojju 


  • Potatoes Medium- 4 
  • Green chillies - 3 or according to the spice
  • Hing/Asafoetida - 2 huge pinch ( i use the solid ones ) so soak it in little water . 
  • Curds- 1/2 cup
  • Salt to taste 


Seasoning 

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


Garnishing 

  • Chopped coriander leaves 


Method
Pressure cook potatoes, cool , peel the skin n mash it . 

To the mashed potatoes add chopped green chillies , hing water , salt n mash well again with hands . 

Add curds n then do the seasoning n garnish ... mix well . 

Ghosale Magge Sukke ( Ridge Gourd n Mangalore yellow cucumber in coconut based dry masala .

Ghosale Magge Sukke ( Ridge Gourd n Mangalore yellow cucumber in coconut based dry masala .

Manglore yellow cucumber - chop into square pieces with skin - 1 cup
Ridge Gourd - roughly remove the skin n chop into 2 inch pieces- 1 cup 
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 pieces , Ridge gourd pieces ,water n salt ... close the lid n cook till the vegetables is tender n soft and the water has evaporated .

Monday, December 29, 2014

Baby Potato Spicy Madurai Masala

Baby Potato Spicy Madurai Masala 


  • Baby Potatoes- 12 


To grind to a fine paste 

  • Hurikadale/ Roasted gram - 11/2 tsp 
  • Fennel Seeds- 1/2 tsp
  • Red chilly Powder- 2 tsp 
  • Turmeric Powder- 1/4 th tsp 
  • Garam Masala Powder - 1/2 tsp 
  • Tamarind- Green Pea size 
  • Salt to taste 


Seasoning 

  • Oil - 4 tsp 
  • Mustard seeds-1/2 tsp
  • Urid Dhal- 3 / 4th tsp 
  • Onion - 2 Huge 
  • Ginger - 11/2  inch piece 
  • Garlic Cloves- 8
  • Curry Leaves- 1 sprig 


Garnishing 

  • Coriander leaves 


Method

Wash baby potatoes n then pressure cook it ... dont over cook it n make mushy ... cool n peel the skin ..keep aside .

Chop onions . 
Finely chop ginger n garlic cloves . 

Grind roasted gram. fennel seeds , red chilly powder, turmeric powder, garam masala powder , tamarind n salt to a fine paste . 

In a kadai add oil n splutter mustard seeds, Then add urid dhal n fry till brown , then add curry leaves ,add chopped onion n fry till reddish brown , add finely chopped ginger n garlic n fry for a few mts. Now add the cooked peeled potatoes n fry well , later add the ground paste , simmer the flame n fry well again till the  masala coats potatoes  well for about 10 to 12 mts till it becomes dry masala n then do the garnishing . 


Tuesday, December 23, 2014

Garlic Tadka Dhal Fry

Garlic Tadka Dhal Fry

  • Thoor Dhal- 1 cup
  • Turmeric powder- 1/4 th tsp
  • Hing /Asafoetida - A pinch
  • Salt to taste .


Seasoning

  • Ghee/oil-2 tsp
  • Mustard seeds- 1/2 tsp
  • Cumin seeds- 1/2 tsp 
  • Curry leaves- 1 sprig
  • Chopped Green chilles - 2 
  • Dry red chilly - 2 
  • Garlic flakes - 15 to 20 


Garnish 

  • Chopped Coriander leaves 


Method 
Wash n pressure cook thur dhal with hing and turmeric powder ... mash it well . 

Boil the cooked dhal along with salt 

In a pan add ghee / oil n roast well the crushed garlic till reddish brown . 

In the same pan add ghee /oil n splutter mustard seeds, cumin n then add chopped green chilles, dry red chilly, curry leaves n fry fr a minute ... add both the seasoning to the cooked dhal n do the garnishing . 

Pineapple Pachadi !

Pineapple Pachadi !

  • Pineapple pieces – 2 cups ( cut into 2 inch pieces ).
  • Ripe Kerala  Nendra Banana  – 1 medium ( cut into 2 inch pieces ) 
  • Fresh Black Grapes – 10.
  • Chilliy powder – 1 tsp ( i used Kashmiri chilly powder ) .
  • Turmeric powder – 1/4 tsp.
  • Grated Jaggery  -1/4 cup 
  • Curd – 1/2 cup.
  • Salt to taste 
To  grind  
  • Grated coconut – 1 cup.
  • Cumin seeds –  1/4 tsp.
  • Mustard seeds – 1/4 tsp ( crushed ).
For Seasoning 
  • Coconut Oil – 1 tsp.
  • Mustard seeds – 1/2 tsp.
  • Dry Red chilliy -2
  • Curry leaves – 1 sprig 
Method 
Cook the chopped pineapple and chopped kerala banana in enough water with chilliy powder and turmeric powder along with fresh black grapes,jaggery and salt. 
Grind coconut with cumin seeds into fine paste,add crushed mustard to the paste.

Add the ground paste and cook few more minutes.Now add the whipped curds, bioil it and remove from fire immediately.

Do the seasoning . 

Monday, December 22, 2014

Avale Kadi ( Brined Gooseberry in coconut based gravy )

Avale Kadi ( Brined Gooseberry in coconut based gravy ) 
  • Brined Gooseberry - 4 to 5
  • Grated coconut-3/4 th cup 
  • Roasted dry red chillies-4 to 5 or according to the taste 
  • Salt to taste .
Seasoning 
  • Oil-2 tsp
  • Crushed garlic flakes- 5 to 6 
Method 
Soak the brined gooseberry in water for 20 mts  to remove excess salt . then slice them ... 

Grind grated coconut, roasted red chillies n brined gooseberry to a fine paste adding little water .

Boil it well ..n then do the seasoning .

Note : The consistency of kadi shouldnt be watery nor thick ...it has to be medium !

Adjust salt after checking the gravy ... as the gooseberries are already brined !

Pineapple white Pachadi

Pineapple white  Pachadi 

  • Chopped  Pineapple  1 inch piece -1 cup 
  • Grapes -  1/2 cup 
  • Jaggery - Marble size 
  • Thick sweet curd - 1/2 cup

To grind

  • Grated coconut - 1 cup 
  • Green chilly -2
  • salt to taste   


Seasoning 

  • Oil- 1 tsp
  • Mustard seeds- 1/2 tsp
  • Cumin seeds- 1/2 tsp 
  • Curry leaves - 1 sprig
  • Red red chilly- 1 


 Method 
In little water boil pineapple pieces along with a piece of jaggery ... 

Grind grated coconut to a fine paste ... then just before removing it add green chillies n grind for a minute ... remove it n add to the cooked pineapple pieces along with thick sweet curds ... ... once cool add grapes n then do the seasoning . 

Sunday, December 21, 2014

Gobi 65

Gobi 65

  • Cauliflower - 1 medium


To Marinate 

  • Corn flour - 5 tsp 
  • Maida- 2 tsp 
  • Rice Flour - 2 tsp 
  • Cumin seeds- 1 tsp 
  • Chilly powder- 2 tsp
  • Coriander powder- 1 tsp  
  • Chopped Curry leaves- 2 tbsp  
  • Ginger Garlic paste- 2 tsp
  • Green chilly paste - 1 tsp
  • Soya Sauce- 1 tsp 
  • Salt to taste 


Method
Wash the cauliflower florets ... n immerse them in boiled water along with salt n water or 20 mts n drain well . 

In a bowl add corn flour, maida, rice flour,cumin seeds , chilly powder,  coriander powder, ginger garlic paste , chopped curry leaves , green chilly paste , soya sauce , salt n cleaned cauliflower florets ... keep marinated for 1 hour n then deep fry . 

Serve hot ! 

Egg Omelette

Egg Omelette

  • Egg - 1
  •  Onion - 1 medium
  • Green chilly - 1
  • Black pepper powder - 1/4 th tsp
  • coconut oil - 1 tbsp 
  • salt per taste 

Method 


Finely Chop the onion and green chilly .
 
wash egg , break and pour the egg in to the bowl n beat it well with an egg beater till the egg doubles its volume then add salt , chopped onion , chilly n mix well .  

Heat a tawa , smear oil n pour the well beaten egg mix , reduce the heat n cook ... Flip the omelette  so that both sides is cooked well ... sprinkle pepper powder n serve hot . 

 I keep a separate omelet pan  and do not use it for other cooking. As it will emit an unwanted smell while cooking other recipes.

Saturday, December 20, 2014

Rajasthani Mogar Palak Dha l!

 Rajasthani Mogar Palak Dhal!

  • Moong Dhal/Split yellow moong dhal - 1 cup 
  • Palak/Spinach - 1 bunch 
  • Tomato- 1 
  • Salt to taste 


Seasoning

  • Oil- 2 tsp
  • Mustard seeds-1/2 tsp 
  • Cumin seeds-1/2 tsp
  • Hing/Asafoetida- 2 pinch 
  • Green chilles- 2 
  • Curry leaves- 1 sprig
  • Red chilly powder- 1 tsp
  • Coriander powder- 1 tsp
  • Cumin powder-1/2 tsp 


Method
Wash moong dhal.

 Wash palak leaves n chop them roughly .

Pressure cook moong dhal, chopped spinach n chopped tomatoes .

Crush green chillies . 

In a kadai add oil, splutter mustard seeds, then add cumin seeds , hing, crushed green chillies , curry leaves n fry for a minute ... add all the powders n fry again for a minute ..add the cooked stuffs along with salt n water for pouring consistency . Boil well ... 

MLA Pesrattu stuffed with Upma n Allam Pacchadi

MLA Pesrattu stuffed with Upma n Allam Pacchadi 
 For Pesrattu 

  • Whole Green gram- 1 CUP 
  • Raw rice -1/4 th cup 
  • Green chilly -2 or according to the spice
  • Ginger- 1 inch piece   
  • salt to taste 


To sprinkle on dosa 
  • Finely chopped Onion -1 
  • Finely chopped Green chilles  -2  


Method for Preparing Pesrattu 
Soak  whole green gram and rice for about 4 hours or overnight . 

Grind the soaked ingredients with green chillies N ginger to a slightly coarse batter .

Remove the batter and add salt . 

Heat a dosa tawa ,  Pour ladle full of batter n spread it ...  Pour 1 tsp oil  over it and cover it with a lid. cook only on one side till crisp , Sprinkle chopped onions n chopped green chilly n place the upma in the centre .

For Upma stuffing

  • Wheat semolina /upma rava -1/2 cup 
  • Boiled water - 11/2 cup 
  • Ghee /oil- 3tsp 
  • Mustard seeds-1/2 tsp 
  • Cumin seeds- 1/4 th tsp 
  • Chana dhal - 1 tsp 
  •  Urid dhal -1tsp
  • Onion chopped -1 Medium
  • Green chillies chopped-2  
  • Ginger chopped finely-1/2 inch 
  • Tomato-1 small  
  • Curry leaves -1 Sprig
  • Chopped coriander leaves- 2 tsp 
  • salt to taste

Method
Dry roast the upma rava , until  nice aroma comes out of it.Keep it aside and allow it to cool.

In a kadai heat oil and splutter  mustard seeds , cumin seeds , then add chana dhal, urid dhal n fry until they are slight golden in color.

Add green chillies,curry leaves,ginger and fry for a minute.

Add chopped onions and fry until they are pinkish red . 

Add Tomato n cook till the raw smell goes n it becomes mushy . Add the boiled water , salt , roasted upma n cook well on low flame for about 4 mts . Switch off and chopped coriander leaves .  
Allam Pacchadi ( Ginger chutney )
  • Fresh Ginger - 2 Inch piece
  • Ghee/Oil- 2 tsp 
  • Jaggery - 1 tbsp
  • Dry Red Chilly- 4 or according to the spice
  • Urid dhal- 1 tbsp
  • Methi seeds- 1 pinch 
  • Thick Tamarind pulp  - 1 tsp 
  • Hing/Asafoetida-  2 pinch
  • Salt to taste


Seasoning 

  • Ghee  - 1 tsp
  • Mustard seeds- 1/2 tsp
  • Curry Leaves- 1 sprig 


Method
Wash n scrap the ginger , n chop it . 

In a pan add ghee /oil n fry the chopped ginger for about 2 minutes.keep aside.

In the same oil  fry dry red chillies, urid dhal, hing, methi seeds. 

Grind roasted dry chillies along with urid dhal,hing methi seeds , jaggery to a powder n then add the tamarind pulp ,ginger, and little water n grind to a smooth paste ..remove 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 .

Bisibele Baath..Version 1

Bisibele Baath..Version 1 
  • Raw Rice- 1 cup
  • Thur Dhal-1 cup
  • Turmeric powder- 1/4 th  tsp
  • Groundnuts- 3 tsp
  • Tamarind - lime size
  • water- 2 1/2 or 3 cups
  • Salt to taste

Vegetables

  • Beans- 50  gms
  • Carrot-1
  • Capsicum-1
  • Green peas- 1/2 cup
  • Potato-2 medium
  • Tomato-1 medium
  • Shallot onion/small onion - 1 cup

For seasoning

  • Oil- 2 tsp
  • Mustard seeds- 1/2 tsp
  • Cashew nuts- a few
  • Curry leaves - 1 sprig

To Grind

  • Oil- 1 tsp
  • Grated coconut- 5 tsp
  • Dry red chillies- 6 TO 8  or according to the spice
  • Coriander seeds- 1 tsp
  • Chana dhal- 1/2  tsp
  • Urid dhal-1/2  tsp
  • Methi seeds/Fenugreek seeds- 1 pinch
  • Hing /asafoetida - 2 pinch
  • Cloves- 4
  • Nutmeg- a small piece
  • Cinnamon- 1/2 inch piece
  • dagad phool / kallu hoovu- 1 

Garnish 


  • Chopped coriander leaves 
  • Ghee- 3 tsp 


Method

Wash rice n thur dhal .. pressure cook it along with turmeric powder for 3 whistle .  

Peel the small onions n Chop vegetables into 2 inch piece n pressure cook it for 1 whistle along with groundnuts n salt . 

Soak Tamarind in water n then extract the thick juice .

In a pan , add oil n roast dry red chillies, coriander seeds, chana dhal, uid dhal, methi seeds, hing, cloves, Cinnamon, nutmeg n dagad phool ... cool n grind with grated coconut to a paste . 


Now slightly mash the cooked rice n dhal , to it add the cooked vegetables, ground paste along with tamarind pulp ,  little water n  mix well  n boil .


Now do the seasoning n later garnish . 

 Just before serving add ghee on top.

Serve hot with potato chips or Mosaru Bajj ( Tomato Onion Raitha )     



Thursday, December 18, 2014

Coriander leaves Saagu Masala

Coriander leaves Saagu Masala 
To grind to a coarse paste 
  • Coriander leaves-1/2 bunch or 1 cup 
  •  white sesame seeds /  thil - 11/2 tsp 
  •  Roasted gram / Putani- 2 tsp, 
  • Green chilles-3 or according to the spice  
  • Garam masala powder -1/2 tsp 
  • Grated  coconut -1/2 cup 
  • Salt to taste 


Seasoning

  • Oil- 1 tsp
  • Onion -1 medium 


Method 
Grind all the ingredients meant to grind  to a coarse paste .

In a pan add oil , chopped  onion n fry till transparent , then  add the ground paste n boil till thick as shown in picture . 

Serve with Dosa /Idly . 

Wednesday, December 17, 2014

Alu Vadi /Patra

Alu Vadi/Patra
Taro /Colocasia Leaves -6 

To make sticky paste 

  • Besan /Chickpea flour -3/4 th cup
  •  Rice flour-1 tbsp
  •  Tamarind pulp -  2 tblsp 
  • Grated jaggery-2 tbsp
  •  Turmeric powder- 1/4 th tsp
  •   Red chili powder- 2 tsp
  • Hing/Asafoetida- 2 pinch 
  •  Coriander powder-1 tsp
  • Cumin powder-1 tsp 
  • Salt to taste
  • Oil as required .


Garnishing

  • Grated fresh coconut- 4 tsp 
  • Roasted White sesame seeds- 2 tsp 
  • Chopped coriander leaves- 2 tsp 


Method
 since 6 leaves,  so use 3 leaves for each roll.

Remove fibre from the leaves n wash thoroughly .

Pat the leaves dry .

In a bowl add besan, rice flour, grated jaggery, hing, turmeric powder, red chilly powder, coriander powder, cumin powder, tamarind pulp n salt . Mix well , then add little water to make a sticky paste ..dont make it as a dough nor too watery ... should be medium consistency . 

Place a huge leaf on the wooden board with back surface up and stalk end towards you. Smear the paste all over the leaf n place smaller leaf over it n apply the paste again . now fold n roll them , smear the fold with paste n shape them as cylinder tightly ... n steam for about 20 mts.

Allow the steamed rolls to cool completely ... n then make 1 n 1/2 inch thick slices n either deep fry or shallow fry it . remove on a tissue paper.

Arrange the fried vadis on a plate n sprinkle grated coconut, coriander leaves n white sesame seeds .. 

Serve hot ! 

Fresh Methi Leaves Sukke ! Fenugreek leaves cooked in coconut based dry masala !

Fresh Methi Leaves Sukke ! Fenugreek leaves cooked in coconut based dry masala !

Fresh Methi leaves /Fenugreek leaves - 1 huge bunch
Potato -1 small
Thur Dhal - 1/2 cup
Onion -1

 To grind


  • Grated coconut- 1 cup
  • Roasted Dry red chillies- 5 to 8 
  • Urid dhal- 3 tsp
  • Tamarind- Tamarind seed size
  • Salt to taste

Seasoning


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

Method 
wash n chop the methi leaves .

wash , peel n cube the potato .

Cut the onion into slight bigger pieces .

Pressure cook Thur dhal only till its soft , need to have whole dhal ... ( Dont over cook nor make it mushy )  

In little oil fry urid dhal till reddish brown , cool ... 

Grind grated coconut, chillies , tamarind n just before removing the masala , add roasted urid dhal n grind for a minute or two . ( The ground masala should be a little coarse ) 

In a kadai add oil , add mustard seeds n once its sputters add cooked dhal, onions, potato n methi leaves , ground masala , salt n water ... cook till done n gravy turns dry !

Beans Matawadi Palya

Beans Matawadi Palya
  • Beans- 1/2  kg 
  • Chana dhal-1 cup 
  • Grated coconut-1/2 cup  
  • Green chillies- 5 to 6 or according to the taste
  •  Coriander leaves- 1/2 fist 
  • Hing /Asafoetida- 2 pinch 
  • Oil-3 tsp
  • Mustard seeds-1 tsp
  • Curry leaves-2 sprigs 
  • Salt to taste 
Method 
Soak chana dhal for 2 to 3 hours. 

Wash n chop beans to small pieces. 

Grind the soaked chana dhal, green chillies, hing, coriander leaves, grated coconut to a coarse paste without adding water . 

In a kadai add oil, mustard seeds , once it crackles add curry leaves n then the chopped beans n cook it .

Add the ground paste n cook again till the beans is cooked well . 

Note: The ground paste has to be coarse n let there be few whole grains of dhal as it gives the best flavour to the recipe