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Saturday, December 31, 2016

Ukde seeth, Sanna Idlies, Batate Watery Vaagu, Avrekalu Baby Potato Ghassi , Karathe Kismuri n Ambuli Nonche

Ukde seeth, Sanna Idlies, Batate Watery Vaagu, Avrekalu Baby Potato Ghassi , Karathe Kismuri n   Ambuli Nonche ..
Sanna  Idlies /Spicy Idlies 
  • Raw rice -1 cup
  • Thur dhal-1 fist 
  • Grated coconut-2 cup's 
  • Tamarind -Tamarind seed size 
  • Roast dry  red chillers-8 to 10 or according to the taste 
  • Hing/Asafoetida -a generous pinch  
  • salt to taste  
Method 
 Soak Rice n Thur dhal for 2 hours .. Grind grated coconut , roasted dry  red chillies, tamarind to a fine paste without adding water . Add in the soaked stuffs and grind to a coarse consistency  (can sprinkle little water if needed ) 
  Remove d ground batter  ,Add salt n mix well.
 
Grease idli moulds, fill in the batter n steam for 20 mts !

Serve hot with coconut oil !

Note :The soaked Rice n Thur dhal has to be ground  coarsely like rice rawa, cause if its fine then the sanna idlies tends to be hard and sticky !  and the batter has to be thick not watery 

Batate Watery Vaagu with ground masala /Spicy Potato Masala 
  • Potatoes -3 medium sized
  • Tomato -1
  • Coriander seeds-1 tsp
  • Mustard -a pinch
  • Fenugreek seeds - 2 or 3
  • Hing -1/4 th tsp
  • Red chillies- 8 to 10
  • Grated coconut-3 tsp
  • tamarind-tamarind seed size 
  • salt to taste  

seasoning 
Mustard-1/4 th tsp
curry leaves-1 sprig 

Method 
Wash and pressure cook the potatoes , cool , peel and cut it into cubes .. keep aside 
Roast coriander seeds, fenugreek seeds, mustard ,red chillies ,hing in little oil n grind it with grated coconut n tamarind .. 
in a kadai add oil, ground masala n fry for a while , add tomato n fry till the raw smell goes .. add little water n cooked potatoes ! n season with mustard and curry leaves !

Avrekalu with Baby Potato Ghassi ( Hyacinth Beans cooked with Baby Potatoes in Coconut Based Gravy) 

  • Tender Avrekalu/ Hyacinth Bean - 1 cup 
  • Baby Potatoes- 6 
 To grind the masala 

  • Grated coconut-1 cup
  • Roasted dry red chilles- 4  
  • Tamarind - Tamarind seed size
  • Salt as per taste 

Season 

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

Method 
Wash the tender Avrekalu . Peel the baby potatoes n pressure cook both along with salt . 

Grind grated coconut along with roasted dry red chilles, tamarind n salt to a fine masala . 

Add the ground Masala to the cooked stuffs n boil well n then do the seasoning 

Karathe Kismuri /Bitter Gourd Kosmbari ..
  • Bitter Gourd ... 1 huge
  •  Salt to taste 
  • Oil to deep fry 
  • Grated coconut...1/2 cup 
  • Green chilly 2 or 3 
  • Tamarind ...Goose berry size ( soak in little water for 10 mts , squeeze well n discard the residue n retain the water ) 
  • Onion ...finely chopped ... 1
 Method
 Wash the bitter gourd n slightly scrap it ..Chop it into 1 inch pieces ..apply salt n set aside for 1/2 an hour .

Heat oil in a kadai , squeeze well the bitter gourd pieces n deep fry till crisp ...remove it on tissue paper to remove excess oil .. 

In a bowl add the grated coconut, chopped green chilly, tamarind water , chopped onion n mix well with hands ... add in fried bitter gourd pieces ,mix again n serve immediately .
 Note : u can prepare this bitter gourd fries n keep in air tight container n use as n when to prepare kismuri .. 

Ambuli Nonche ( Raw Mango Pickle Amchi style )
  • Raw Mango- 2 Medium
To Grind
  • Dry red chilles - 1 fist
  • Rock salt - 1 fist
  • Mustard seeds- little less than 1 fist
  • Hing /Asafoetida - 2 generous pinch ( i use solid hing 
Method
Wipe the raw mango with a clean dry cotton cloth ... chop it into 2 inch pieces with dry hand n dry knife ( absolute no trace of moisture )  ... In a Porcelain jar ( Bharni ) add the chopped raw mango n rock salt ... tie a dry cloth to bharni n keep tightly covered . set this aside for nearly 4 to 5 days ... everyday just shuffle it once ...

Under direct sun keep the dry red chillies n Mustard separately in a dry plate ( spread it out ) for about 4 days ...

After about 4 days , keep even the mixie jar under direct sun for about an hour , so that no moisture retains ...

Now carefully drain the salt water , 4m bharni n boil it ..allow it to cool

Grind dry red chilly to a fine powder along with hing , can add the boiled cooled salt water while grinding ... remove it

Then add the mustard seeds and grind to a coarse powder ..

Now mix the ground paste n the salted raw mango n mix well ... place in a porcelain jar . 

Note : This pickle can be stored for about an year ..provided done carefully . 


Friday, December 30, 2016

Bimbla Nonche /Bilimbi Pickle

Bimbla  Nonche /Bilimbi  Pickle 
  • Fresh Bimbul/Tender Bilimbi - 20
  •  Salt ...1 tsp 
To Grind
  • Dry red chilles - 1 fist
  • Mustard seeds- 4 tsp 
  • Hing /Asafoetida - 2 generous pinch ( i use solid hing )
Method
Wipe the Bilimbi with a clean dry cotton cloth ... chop it into 2 inch roundel's  with dry hand n dry knife ( absolute no trace of moisture )  ... In a Porcelain jar ( Bharni ) add the chopped bilimbi roundels  n  salt . Close the lid n  set this aside for a day ,in a dry place . Next day  just shuffle it once ...

Under direct sun keep the dry red chillies n Mustard separately in a dry plate .
Grind dry red chilly to a fine powder along with hing , can add the boiled cooled  water while grinding ... remove it

Then add the mustard seeds and grind to a coarse powder ..
Add the  ground paste to the salted Bilimbi roundel's  n mix well with dry spoon

Note : This pickle does not have shelf life n can be stored for about a week or a fortnight when refrigerated  ..provided done carefully . 

Thursday, December 29, 2016

Instant Garlic Gojju

Instant Garlic Gojju 

  • Garlic ..1 bulb
  •  Tamarind .. 2 marble size 
  • Dry Red chilly ...2 or 3 
  • Oil..2 tsp 
  • Salt to taste . 

Method 
Soak Tamarind in little about 1/2 cup water for  1/2 an hour , then Squeeze it well n discard the residue . Keep aside . 

 Peel Garlic n slightly crush them . 

In a kadai add oil, add crushed garlic n fry till it changes color n oozes a nice aroma ... Take it out n in the same Kadai add dry red chilly n roast it . 

Cool the roasted garlic flakes , dry red chilly n grind it to semi coarse consistency .. 

Remove n add salt ...adjust the consistency adding water as desired .. Make it medium consistency .  

Varahi/Barnyard Millet Pathrado

Varahi/Barnyard Millet Pathrado 
  • Pathrade paan /colacacia leaves - 12 /15 
  • Varahi/Barnyard Millet  - 1 cup 
  • Thur Dhal.. 1 fist 
  • Grated fresh coconut- 3 cup's
  • Hing/Asafoetida- A generous pinch 
  • Tamarind- Marble size
  • Roasted dry red chillies- 10 to 14
  • Salt per taste 

Method 
Soak Varahi/Barnyard millet n thur dhal for about

Grind grated coconut, roasted dry red chillies,hing n tamarind to a fine paste ... then add soaked barnyard millet along with thur dhal n  grind to a medium paste ( neither coarse nor fine ) without adding water . Can sprinkle water if required ! take the batter and add salt ,mix well . 

Remove fibre from the leaves n wash thoroughly .

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 ,the shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 

serve with coconut oil .

Beetroot Chutney

Beetroot Chutney 

  • Beetroot..1   
  • Tomato..1 
  • Garlic Flakes ... 4 
  • Dry red chilly ...2 or 3 
  •  Chana Dhal... 1 tblsp 
  •  Tamarind ..a small piece 
  • Salt to taste 

Seasoning

  •  Oil ..1 tsp 
  • Mustard seeds ..1/2 tsp 
  • Urid dhal ..1 tsp 
  • Curry leaves ..1 sprig 
 Method 
Wash the Beetroot , peel n grate it  .
 Chop  tomato , peel the garlic flakes n slightly crush them 
In a kadai add oil add chana dhal roast  it, add crushed  garlic flakes n fry well ...add dry red chilly n  roast it .  ..remove all 
 In the same kadai add grated beets n fry for about 5 to 8 mts till the raw smell goes ,add chopped  tomato n stir .. cool all n grind with a small piece of tamarind ... remove add salt n then season 

Wednesday, December 28, 2016

Mixed Vegetable Broken Wheat /Daliya Upma

Mixed Vegetable Broken Wheat /Daliya Upma

  • Broken Wheat/Daliya ...1 cup
  •  Water ..2 cup's for Daliya n 1/4 th cup more as for veggies
  • Mixed vegetable's chopped ... Carrots, Beans .Green peas ..1/4 th cup each
  • Onion ..1 chopped
  • Ginger ..finely chopped ...1/2 tsp 
  • Tomato ..1 Chopped
  • Green Chilly ..2 chopped
  • Oil...2 tsp
  •  Mustard seeds ..1 tsp
  •  Urid Dhal..1 tsp
  • Curry leaves ...1 sprig
  • Turmeric powder ..1/4 th tsp
  • Coriander leaves ... 2 tsp chopped 
  • Salt to taste . 

Method 
Wash the broken wheat .. 

In a pressure cooker add oil, splutter mustard seeds , add urid dhal , chopped green chilly , curry leaves n fry for a while .Add chopped onion n fry till transparent ,add in chopped ginger n stir for a while , add tomatoes n cook till mushy n raw smell goes .Add all the vegetable's , washed broken wheat ,water , turmeric powder , salt n chopped coriander leaves , stir n pressure cook for 2 whistle . 

Monday, December 26, 2016

Bimbla Chutney /Bilimbi Chutney

Bimbla Chutney /Bilimbi Chutney  

  • Grated Coconut ..1/2 cup 
  • Bimbul/Bilimbi .. 3 to 4
  •  Garlic Flakes ..3 or 4 cloves 
  • Green chilly ...2 
  • Salt to taste . 

Method
 Grind Grated coconut, bimbul, garlic cloves n green chilly to a semi coarse paste ... Add salt . 

Note : If the garlic smell is not liked can replace it with hing/ Asafoetida .. 

Bimbla Puddi Nonche /Bilimbi Masala Powder Pickle

Bimbla Puddi Nonche /Bilimbi Masala Powder Pickle 

  • Bimbula /Bilimbi... 15 to 20 Tender ones .
  • Salt as required per taste 

 To Dry Roast n Powder 

  • Byadagi chilles/Kashmiri chillies ...14 
  • Round Short chilly / Spicy chilly  .. 6 
  • Mustard seeds .. 3 tsp
  •  Methi seeds/Fenugreek seeds ..1/4 th tsp 
  • Hing /Asafoetida ...a generous pinch ( i use solid hing ) 

 Method 
Wipe Bilimbi with dry cloth ... Slice them length wise .. Arrange these slices on a dry plate n sun dry for an hour ... Then dry roast them for few mts stirring in a kadai .keep aside . 

Dry roast both the chillies on Sim flame , remove it .

Dry roast mustard seeds , methi seeds n hing separately ...remove , allow all the dry roasted ingredients to cool ...Then powder them .. Add salt to the powder n mix well ...Now add this ground powder masala to the sliced roasted bimbul n mix well ... 

Set aside for 1 day n use the next day .. 

Note : Dont touch water while preparing this pickle ... Sun dry spoon , mixie jar n also the porcelain or glass  container in which the pickle will be stored .. 

This pickle does not have shelf life ...so Refrigerate n use ... Lasts just for a week or fortnight , depending on what care its taken while preparing it .. 

Monday, December 12, 2016

Little Millet/Same Akki n Barynyard Millet / Oodalu Sweet Khichdi

Little Millet/Same Akki n Barnyard Millet / Oodalu  Sweet Khichdi

  • Little Millet/Same Akki n Barnyard Millet / Oodalu.. 1/2 cup each ,
  • Water to pressure cook both the millet's ..1-3/4 th cup 
  • Moond dhal .. 3/4 th cup 
  • Jaggery .. ( i used organic powdered jaggery ) .. 1 cup adjust according to sweetness 
  • Finely Grated coconut...1/2 cup 
  • Ghee ,,,2 tsp 
  • Cashew nuts .. a few 
  • Raisins ..a few 
  • Cardamom powder..1/2 tsp 
  • Banana ..1 make slices to garnish 


Method 
Dry roast little n barnyard millet's in sim flame ,till it becomes warm ... Remove it ..cool n then wash it so as to remove dirt .. 

Dry roast moong dhal till it gives a nice aroma n slightly  turns color . Remove n cool it ..

In little water cook Moong Dhal , till soft but not mushy . 

Pressure cook millet's for 2 whistle.

 In a kadai melt the powdered jaggery with little water ,add grated coconut, cooked moong dhal ,millet's and mix  ...Switch off , add cardamom powder ..

Melt ghee n roast cashew nuts n raisins n pour over the khichdi ..Mix again .. ... 

Pour it in a plate n garnish with sliced banana . 

Sunday, December 11, 2016

Bhendekayi Gojju /Ladies Finger

Bhendekayi Gojju /Ladies Finger Gojju 
  •  Bhendekayi  /Tender Ladies Finger - 1/4 th kg 
  •  Oil.. 2 tsp 
  • Tamarind - one big lump ( soak in water for about 1/2 an hour n extract the juice )
  • Jaggery - Marble size
To grind to a fine paste
  •  Grated coconut ...2 tsp 
  • Vangi baath powder /Rasam Powder - 2 or 3  tsp ( i used Vangi Baath Powder )  
Seasoing 
  • Oil- 1 tsp
  • Mustard seeds-3/4 th tsp 
  • Urid Dhal..1 tsp 
  • Hing/Asafoetida ..2 pinch 
  • Curry leaves ..1 sprig 
  • Salt to taste .
Method 
Chop ladies finger into roundels .


In a kadai add oil , add ladies finger chopped roundel's n stir well , till crisp ..remove it .. 

In the same kadai add oil n splutter mustard seeds,add urid dhal n stir for few seconds , add hing, curry leaves ,stir again n to it add the ground paste, jaggery , tamarind extract, the sauteed ladies finger roundel's ,  salt ..  cook till the gojju thicken's.

 Serve with rice, rotti /Pongal 

Drumstick Flower Paratha

Drumstick Flower Paratha

  • Drumstick Flowers washed ..2 cup's
  • Whole wheat flour ... 1 cup
  •  Maize flour/Makki ka aata ..1 tblsp
  • Green chilly ...finely chopped ...3
  • Ajwain/ Carom seeds ..1/2 tsp
  • Grated Ginger ..1 tsp
  •  Turmeric Powder..1/2 tsp
  •  Oil .. 1 tsp ,
  • Salt to taste


Method
In a bowl add wheat flour.Maize flour, finely chopped green chilly,ajwain ,grated ginger , turmeric powder, oil , salt ..mix well , add water n knead to a soft dough ... Keep aside for 20 mts . Knead again n form golf sized ball of the dough . 

Take two plastic sheet , grease them,place golf sized dough on one sheet , place another plastic sheet over it n then place wooden chapathi maker n press it to a thick paratha size .

 Heat a tawa, place this on heated tawa , drizzle some ghee /oil n roast on both sides .

 Serve warm with pickle/Raitha 

Thursday, December 8, 2016

Mint Aalu Paratha

Mint Aalu Paratha
For outer dough
  • Wheat flour .. 2 cup's
  •  Oil ..2 tsp
  • Salt to taste
  •  Water as needed to prepare a soft dough .

 For Stuffing


  • Potatoes ...2 
  • Mint leaves .. a handful
  •  Garlic flakes ...5 
  • Ginger ...1/2 inch piece 
  • Green Chilly ..2 
  • Ajwain /Carom seeds..1/2 tsp
  •  Salt to taste 
Method for dough
 In a wide bottomed pan ,add  the wheat flour, salt,oil n water little by little n knead to a soft dough .

...Keep aside for 1/2 an hour ..n then make it to equal sized balls . 

Method
For stuffing
 
Pressure cook potatoes .Cool , peel n mash the potatoes well . 


Grind the mint levaes along with garlic flakes, ginger , green chilles ..dont add water while grinding .. now mix this ground paste to the mashed potates along with ajwain n salt ...Make equal sized round balls n keep aside

 To make paratha 

Take the dough ball  and flatten into a disc, filling  in the centre of the disc and pinch the sides together around the filling and roll out as chapathis but with a thickness . Roast on both sides on hot tawa ,smeared with ghee !

 Serve with Pickle n curds 

Wednesday, December 7, 2016

Double Beans Masala .

Double Beans Masala .

  • Fresh Double Beans ... 2 cup's  
  •  Oil..2 tsp 
  • Cumin seeds ..1/2 tsp
  •  Hing/Asafoetida ...one pinch
  •  Onion chopped ..1 
  • Freshly crushed Ginger Garlic Pate ..1 tsp 
  • Tomato ..1 Chopped 
  • Turmeric Powder..1/4 th tsp 
  • Red chilly powder..1/2 tsp
  •  Coriander  Powder..1 tsp 
  • Cumin Powder..1/2 tsp
  •  Kitchen King Masala ..1/2 tsp
  • Crushed Kasuri Methi...2 tsp 
  • Salt to taste



 Method 
Wash n pressure cook double beans  just for a whistle ... 

in a kadai add cumin seeds,let it crackle n then add  hing,chopped onion n fry till pinkish red, now add  finely crushed ginger garlic ,stir in for few second's , add tomato chopped n  cook till mushy .. add all powders , little water , salt , crushed kasuri methi n cook to  medium consistency gravy  .. 

Note : if no kitchen king masala then can add garam masala .

Serve with Rottis/Phulkas 

Rajma with Magge Bhendi ... (Kidney Beans with Mangalore Yellow Cucumber Cooked in Spicy Coconut Gravy with Garlic Tadka )

Rajma with Magge Bhendi ... (Kidney Beans with Mangalore Yellow Cucumber Cooked in Spicy Coconut Gravy with Garlic Tadka )

  • Rajma  - 1 cup 
  • Chopped Mangalore  yellow cucumber without skin ..1 cup
  • Salt to taste
 To grind to a fine paste 
Grated coconut ... 1 cup
Roasted dry red chillies... 6 to 8 
Tamarind ..Tamarind seed size 

Seasoning 
  • Oil..2 tsp
  • Crushed garlic flakes ..8 

Method  
Wash and soak Rajma in water overnight .  Pressure cook them till completely cooked. ( dont over cook n make them mushy ). 

Cook skinless Mangalore yellow cucumber in little water till cooked .


Grind grated coconut, roasted dry red chillies n tamarind  to a fine paste .


Add the ground paste to the cooked stuffs n boil well adding salt .


Then give the seasoning . 

Ridge Gourd Sambar with Ginger n Cumin Seeds

Ridge Gourd Sambar with Ginger n Cumin Seed 
  • Ridge Gourd  ...1
  • Thur Dhal- 1 cup
  • Onion ...1 
  • Tomato-1  
  • Ginger ...1 /2 inch piece
  • MTR Sambar Powder- 2 or 3  tsp
  • Tamarind - Marble size
  • Hing /Asafoetida- 2 pinch 
  • Salt  to taste 

Seasoning
  • Oil-1 tsp
  • Mustard seeds - 1/2 tsp
  •  Cumin seeds ..1/2 tsp 
  • Dry red chilly ...2 broken 
  • Curry leaves-  1 sprig
Garnishing
  • Coriander leaves
Method
Wash the ridge gourd n remove the skin n chop them  . 

Chop the onion, tomato n ginger 

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 .


Soak the hing in little water for sometime n mix well .

Cook  chopped  ridge gourd, onion, tomato n ginger in little water  .  

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

Ukde Seeth, Dalithoy, Batate Vaagu, Ambuli Chutney n Kurkuri Bhindi

Ukde Seeth, Dalithoy, Batate Vaagu, Ambuli Chutney n Kurkuri Bhindi 

Dalithoy 
  • Toor dal - 1 cup
  • Green chilly - 4  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 .Add water for desired consistency ( medium , neither too thin nor too thick ) 


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 . Mix well 


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 . 

Ambuli chutney (Raw Mango chutney )
  • Raw Mango- 1 medium
  • Grated coconut- 3/4 th  cup 
  • Garlic flakes- 2 
  • Green chillies-2 or according to the taste 
  • Salt to taste 

Method

Clean n scrap the tough skin of the raw mango, remove the seed n chop it . 

Grind grated coconut, chopped raw mango, green chillies , garlic flakes n salt to a semi coarse paste . 

Note: This chutney shouldnt be too fine nor coarse .


Kurkuri Bhindi / Crispy Ladies Finger fries

  • Bhindi/Ladies finger .. 1/4 th kg 
  • Besan /Gram flour.. ..2 tbls
  • Rice flour..1 Tblsp
  •  Cumin seed ..1/2 tsp 
  • Coriander powder (dhania). 2 tsp 
  •  Amchur Powder ..1/4 th tsp 
  • Turmeric powder..1/4 th tsp 
  • Salt to taste 
  • Oil for deep fry 


Method
Wash and pat dry the ladies finger , chop off the tops and bottom n Cut them into thin slices about 4 inches . Just roughly remove the seeds by rubbing with hands . 
Add in cumin seeds n all the powders along with salt n set aside for about 10 mts 
Heat oil in a kadai n fry the marinated ladies finger slices in batches without over crowding till crisp .
Remove on tissue paper to remove excess oil .