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Thursday, March 17, 2016

Mushroom Ambat

Mushroom Ambat .
  • Mushroom -1 packet  
  • Onion - 1 Medium 

To grind

  • Grated Coconut- 1 cup
  • Roasted red dry chilles-4 or according to the spice 
  • Tamarind- Tamarind seed size 
  • Salt to taste 
Seasoning
  • Oil - 2 tsp
  • Chopped onion - 1 medium 

Method
wash the mushrooms well n  chop them to reasonable size 


Chop the onion .   


Cook chopped mushroom along with chopped onion  in very little water  .

Grind grated coconut, roasted chilles, tamarind to a fine paste .



Add the ground paste  to the cooked stuffs  . Give a boil n then do the seasoning .

Wednesday, March 16, 2016

Roasted Crispy whole wheat flour Machkat

Roasted Crispy  whole wheat flour Machkat 

  • Whole wheat flour..2 cup's
  • Grated coconut .. 1 cup 
  • Green chilles..3 
  • Cumin seeds..1/2 tsp 
  • Salt to taste .


Method
In a mixing bowl add wheat flour , salt, cumin seeds, crushed green chillies, grated coconut , enough water to prepare a thick paste like lump . ( shouldnt be like chapathi dough nor watery like dosa batter ) .
Heat a tawa, smear oil , place a handful of the above paste , dip fingers in water n spread evenly .. on sim flame n roast on both sides adding oil at the edges n centre . 

Serve with chutney/pickle 

Bibbo n tendle Bhutti ( Tender cashew nuts n Gherkin cooked in coconut based dry masala )

Bibbo n tendle Bhutti ( Tender cashew nuts n Gherkin cooked in coconut based dry masala ) 
  • Bibbo /Tender Cashewnuts - 50 counts  
  • Tendle/Gherkins .. 10 
  • Onion ..1 medium 
To grind to a coarse paste 
  • Grated coconut- 1 cup
  • Tamarind-Tamarind seed size
  • Roasted Dry Chillies-5
  • Coriander seeds- 2 tsp ( dont roast it )
  • salt to taste
Seasoing 
  • Oil-3tsp
  • Onion-1 (Chopped ) 
Method 

Boil water  n add tender cashewnuts in it ... keep it aside for 1/2 an hour n then  remove the skin n keep aside.

Wash gherkins n slice them 

Chop onion 

In a vessel add water , peeled tender cashewnuts , sliced gherkins , chopped onion n cook till tender . 

Grind 1/4 th cup grated coconut , roasted dry red chillies n tamarind to a paste n just b4 taking out the masala ..add coriander  seeds along with rest of the grated coconut and grind for a minute coarsely 

 
In a kadai add oil, chopped onion and fry till pink , add the ground masala n fry for sometime n then add the cooked stuffs ,salt  n boil till the masala is dry . 

Tuesday, March 15, 2016

Garlic Herb Bread

Garlic Herb Bread 

  • Bread Slices ... 4 
  • Butter .. 2 tblsp 
  • Garlic bulb ... 2 
  • Coriander leaves ... one small bunch or can use Italian mixed herb too . 

Method 
Remove the skin of garlic cloves n finely grate it . 

Finely chop coriander leaves 

In a pan add butter n just melt it on low flame .. add the grated garlic and chopped coriander leaves n saute for just a few seconds so that the aroma is infused in the butter n make sure not to brown the grated garlic  Remove it .. 

Butter one side of the bread slice , apply the garlic herb mixture on the other side n place the buttered side on a heated pan n roast only that side on low flame till crisp .

Bitter Gourd Menaskai

Bitter Gourd Menaskai 


  • Bitter Gourd ..1 medium 
  • Tamarind... 2 marble size 
  • Jaggery..lemon size 
  • Salt to taste 

To roast n grind to a fine paste 

  • Oil ..1 tsp 
  • Coriander seeds..1 tsp
  • Methi seeds/Fenugreek seeds.. 1 pinch 
  • Urid dhal..1 tsp
  • Black sesame seeds..1 tsp 
  • Dry red chilles... 4 
  • Grated coconut..1 tblsp 
  • Salt to taste . 

Seasoning

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

Method 

Wash the bitter gourd .. roughly scrap n chop into pieces .Add salt n keep aside for an hour .Squeeze them n either deep fry the pieces or just shallow fry till crisp 

In little water add tamarind n keep aside for about 10 mts . 

In a pan , dry roast black sesame seeds n take it out , then add oil n roast coriander seeds, methi seeds, urid dhal, dry red chilly separately .


cool all n grind to a paste with grated coconut . 

In a kadai add oil, splutter mustard seeds, Add curry leaves, then add the ground paste , tamarind soaked along with water , jaggery ,salt n boil well , add fried bitter gourd pieces , mix well .  


Thursday, March 10, 2016

Red Amaranthus leaves Paratha

Red Amaranthus leaves Paratha

  • Wheat Flour..1 cup
  • Red Amaranthus leaves ..finely chopped..1 cup
  • Sambar Powder.. 2 tsp
  • Oil..2 tsp
  • Salt to taste

Method 
In a bowl add wheat flour, sambar powder , oil, salt , chopped Amaranthus leaves n just enough water ,knead well n  prepare a soft dough n keep aside for 20 mts. 

Make lemon sized balls of the dough .

Dust a wooden platform n roll out each dough balls into 5 inch round paratha . 

Heat a tawa , place the paratha n  roast on both sides adding ghee or butter .

Serve hot with pickle/chutney powder . 


Aaloo Mutter Rassa ( Potatoes n Green Peas cooked in spicy gravy )

Aaloo Mutter Rassa ( Potatoes n Green Peas cooked in spicy gravy )
  • Potato ..2 medium
  • Green Peas.. 1 cup 
  • Onion ..1 medium 
  • Ginger Garlic Paste ..1 tsp 
  • Tomato .. 1 huge 
  • Grated dry coconut ..  3 tsp
  • Red chilly Powder.. 2 tsp
  • Coriander  Powder 1 tsp
  • Turmeric Powder ..1/4 th tsp 
  • Garam masala powder ..1 tsp
  • Salt to taste 
Seasoning
  • Oil..1 tsp
  • Methi /Fenugreek seeds... 1 pinch 
  • Cinnamon ..1/2 inch
  • Mustard seeds..1/2 tsp
  • Cumin seeds..1/2 tsp
  • Hing/Asafoetida..1 pinch
  • Curry leaves..1 sprig
Garnish

  • Chopped coriander leaves

Method
Wash the potatoes , peel the skin n chop into 2 inch pieces .

Chop onion n tomato.

Grind dry grated coconut coarsely.

In a vessel add  peeled chopped potatoes , green peas n cook till  1/2 boiled .

In a kadai add oil , splutter mustard seeds, crackle cumin seeds, then add  Cinnamon stick, methi seeds, hing, curry leaves n saute for a while . Add chopped onion n fry till pinkish red .Add ginger garlic paste n cook for a minute . Add chopped tomato n cook till mushy . Add chilly powder, turmeric powder, coriander powder n fry for a second.Add water , half cooked potatoes n green peas with coarsely ground dry coconut ,salt n cook it . Then add garam masala powder , mix well .Garnish with coriander leaves .

Serve with rotti/chapathi 

Tuesday, March 8, 2016

Kesar Almond Basundi

Kesar Almond Basundi

  • Full Fat Milk.. 4 cups
  • Almonds.. 1/2 cup 
  • Chironji ... 2 tsp full 
  • Pista ..2 tsp full 
  • Saffron strands... 1/2 tsp 
  • Sugar... 1/2 cup or according to the sweetness 


Method
Soak Almonds in warm water for about 20 mts . Remove the skin n  grind to a fine paste .( Preserve a little for garnishing ) 

Soak saffron strands in little warm milk for about 1/2 an hour . 

Crush pista to coarse powder with rolling pin . 

Boil the milk , then simmer over low flame n stir continuously  till the milk thickens n coats the back side of the spoon . Add the almond paste dissolved in little milk n mix well . Add sugar n allow it to dissolve . Add the saffron n mix well . 

Serve chilled garnished with chironji, Crushed pista n chopped soaked almonds . 


Cheppi Surnali N Godi Surnali /unsweetened n sweetened Dosa

Cheppi Surnali N Godi Surnali /unsweetened n sweetened Dosa
  • Dosa rice -2 cups 
  •  Fenugreek seeds/Methi seeds -1/2   tsp 
  • Curds-2 Cups
  •  Grated coconut- 2 cups
  • Grated jaggery -1 cup or accoridng to the sweetness ) 
  • Phova/Beaten Rice-2 fist .
  • Turmeric powder-1/4 th tsp 
  • Salt to taste 

Method
Soak rice and Methi seeds in curds for 3 hours and grind it along with grated coconut, grated jaggery, turmeric powder n beaten rice ( previously soaked in water for 10 minutes ) to a fine paste .. The consistency of the batter should be thick .Remove the batter,add salt  and ferment very well overnight

Heat a dosa tawa , smear oil n pour a ladle full batter ..dont spread the batter much .. cover n cook on one side only .

 Serve hot with butter /ghee 

For Cheppi (Unsweetened surnali's ) dont add jaggery n turmeric powder .

Note : well fermentation decides on the softness of the Surnalis . 


Sunday, March 6, 2016

Kaali Thori Saar upkari with Magge ( Black dried beans rasam with Mangalore cucumber )

Kaali Thori Saar upkari with Magge ( Black dried beans rasam with Mangalore cucumber ) 
  • Kaali Thori ( Black Dried Beans )- 1/2 cup 
  • Magge /Mangalore yellow cucumber ... chopped pieces with skin ..1 cup 
  • Salt to taste 
Seasoning 
  • Oil-1 tsp 
  • Dry red chillies-  2 or 3
  • Crushed Garlic flakes - 6 

Method  
Wash and soak kaali thori  in water overnight .  Pressure cook them for about 4 to 5 whistles or till completely cooked. ( dont over cook n make them mushy ). 

Cook Mangalore cucumber in separately..till soft . 

In a vessel add the cooked stuffs along with salt and water ( adjust the consistency as required ) . Boil it n later give the seasoning . 

Saturday, March 5, 2016

Ginger Curry Leaves Thambali

Ginger Curry Leaves Thambali 

  • Ginger..1/2 inch piece 
  • Curry leaves.. 1/4 th  cup 
  • Ghee .. 1 tsp
  • Cumin seeds...1/2 tsp 
  • Grated coconut..2 tsp 
  • Green chilly ..1 ( adjust the spice as ginger in itself is spicy ) 
  • Curds/buttermilk ..1 cup 
  • Salt to taste .

Seasoing

  • Ghee..1 tsp
  • Mustard seeds..1/2 tsp
  • Curry leaves..1 sprig 


Method
Wash ginger n curry leaves, remove the skin of ginger n chop it ... Pat dry curry leaves . chop green chilly . 

In a pan, melt ghee , add cumin seeds n roast till u get aroma for a second .Then add chopped ginger , curry leaves, chopped chilly  n fry for few seconds . Cool it n grind along with grated coconut n curds . Remove add salt n then season . 

Peas Tomato Masala Rice Baath !

Peas Tomato Masala Rice Baath !

  • Raw Rice..1 cup ( i used sona masuri )
  • Fresh green peas... 1/2 cup
  • Tomatoes..3 
  • Onion..1
  • Ginger Garlic paste..1 tsp
  • Ghee.. 1 tblsp
  • Cloves..3
  • Cinnamon.. 1 inch piece
  • Green chilly..1
  • Chilly powder..1 tsp
  • Turmeric powder..1/4 th tsp
  • Tomato sauce.. 1 tsp
  • Water,, 2 cups
  • Salt to taste 


Garnish


  • Chopped coriander leaves..2 tsp 


Method

Wash rice

Chop onion, tomato n slit green chilly 

In a pressure cooker melt ghee, add cloves n Cinnamon stir for few seconds then add chopped onion n fry till transparent . Add ginger garlic paste n stir for a minute till the raw smell goes .Add the slit green chilly .Add the chopped tomatoes n cook till mushy . Add the tomato sauce , chilly,  turmeric powder , peas along with rice n fry for a while ... Add water, salt ..mix n pressure cook for 2 whistle ... Then do the garnishing .


Kadgi Rawa Podi / Raw jackfruit deep fried with ground batter n semolina

Kadgi Rawa Podi /  Raw jackfruit  deep fried with ground batter n semolina 

  • Raw Jack fruit slices-  8
  • Semolina/Rawa  - 1/4 th cup
  • Oil for deep frying 
To grind to a fine paste 
  • Raw Rice- 1 cup 
  • Dry red chillies- 6 to 8
  • Asafoetida /hing-2 pinch ( i use solid hing )
  • salt to taste 

Method 
Pressure cook the raw jack fruit slices for 1 whistle ..cool n keep aside

Soak Raw rice in water for about 2 hours .

Grind the soaked rice along with red chillies , hing n salt to a thick batter ( sprinkle little water while grinding )  


Apply the ground batter to the cooked raw jack fruit slices n keep aside for 1/2 an hour 


Heat oil in a kadai ,   Run each marinated raw jackfruit pieces over semolina n deep fry till crisp  3 at a time . 

Friday, March 4, 2016

Ramdonu steamed in plantain leaf with hing chutney n fried coconut oil ..


Ramdonu steamed in plantain leaf with hing chutney n fried coconut oil ..  
smile emoti
  • Urid dhal-1cup
  • Idly rice rawa- 2 cups 
  • Salt to taste 
  • Green chilles slit - 4 
  • cumin seeds - 1 or 2 tsp 
  • Banana Leaf -1 ( cut into square pieces )

  • Method  

    Soak urid dhal for 3 hours n then grind it to a fine paste .. remove the ground batter ,add the idly rawa , salt n ferment overnight . mix the batter with hands )
. Next day morning add the slit green chilles n cumin seeds mix it

smear oil to a plate, place the cut banana leaves n pour the batter n steam for 20 mts .

Serve hot with chutney n with fried coconut oil ..

Thursday, March 3, 2016

Penne Arrabiata-Pasta served with Garlic herb bread .

Penne Arrabiata-Pasta served with Garlic herb bread . 

  •  Boiled Penna Pasta ..2 cups 
  • Oil .. 1 tblsp 
  •  Garlic Cloves ..5
  •  Onion..1 medium 
  •  Tomato Puree ...1/2 cup 
  • Tomato Ketchup... 1 tblsp 
  • Mixed Herbs..1 tsp 
  • Chilly Flakes ..1 tsp 
  •  Crushed Black Pepper Powder..1/2 tsp 
  •  Grated Cheese ... 3 cubes ( i used Amul cheese ) 
  • Salt to taste


Method
Cook pasta according to the instruction on the pack . 

Finely chop garlic n onion . 

In a pan heat oil. Add finely chopped garlic and saute for a minute, n make sure not to brown the garlic. 

Add finely chopped onions and saute till transparent . . Now add tomato puree , tomato ketchup and mix well. Cook  till oil separates from it. add mixed herbs, crushed black pepper powder n  salt .Now add cooked pasta n mix gently . Add 1/4 th cup water in case the pasta is too dry n cook for 5 mts. Then add the grated cheese n mix well . 


Garlic Herb Bread 

  • Bread Slices ... 4 
  • Butter .. 2 tblsp 
  • Garlic bulb ... 2 
  • Coriander leaves ... one small bunch or can use Italian mixed herb too . 

Method 
Remove the skin of garlic cloves n finely grate it . 

Finely chop coriander leaves 

In a pan add butter n just melt it on low flame .. add the grated garlic and chopped coriander leaves n saute for just a few seconds so that the aroma is infused in the butter n make sure not to brown the grated garlic  Remove it .. 

Butter one side of the bread slice , apply the garlic herb mixture on the other side n place the buttered side on a heated pan n roast only that side on low flame till crisp . 

Whole Wheat Lachha Paratha ( Layered paratha )

Whole Wheat Lachha Paratha ( Layered paratha ) 

  • Whole Wheat Flour ... 1 cup  
  • Oil..1 tblsp
  • Water ... needed just to prepare the dough 
  • Salt to taste .

Dusting
Whole wheat flour .. 1 tblsp
Ghee..1 tblsp  

Method 
In a deep bowl, add whole wheat flour, oil, salt n water ..Knead well to a soft dough . Cover with a damp cloth n set aside for 1/2 an hour .

Make equal sized balls of the dough . 

Dust a platform or wooden board n place the dough on it n prepare a round chapathi n evenly apply ghee on the top of it , sprinkle a tsp of whole wheat flour n again spread  evenly . Now start making fleets ( like paper fan ) n then coil , roll gently such a way that the layers are formed . .

Heat a tawa, place the rolled laccha paratha on it n roast on both sides adding ghee . 

Shahi Shimla Mirchi /Capsicum cooked in cream based gravy

Shahi Shimla Mirchi /Capsicum cooked in cream based gravy 

  • Shimla Mirch/Green Capsicum  - 3 medium 
  • Oil ..1 tblsp 
  • Cumin seeds..1/2 tsp 
  • Onion - 2 medium 
  • Ginger Garlic paste - 1/2 tsp
  • Tomato - 1 medium
  • Coriander Powder - 3 tsp
  • Red chilliy Powder - 1 tsp
  • Garam Masala Powder  - 1/4 th  tsp
  • Tomato sauce - 2 tsp 
  • Kasuri Methi - 1 tsp 
  • Cashewnut paste - 2 tsp ( powder a few cashewnut, add little water n make the paste ) 
  • Fresh Cream - 1/2 cup 
  • Garam masala - 1/4 th  tsp
  • Water..1 cup 
  • Salt to taste 


    Garnish

    • Chopped coriander leaves..2 tsp 


    Method 

    Wash the capsicum n chop it into 2 inch pieces . Discard the seeds .

    Chop onion n tomato 


    Add oil in kadai ,splutter cumin seeds , then add chopped onion's n fry till transparent , add capsicum n fry till it becomes soft but not mushy . Now add ginger garlic paste n fry for a while . Add chopped tomatoes n cook till  mushy n the raw smell goes. Add coriander powder, red chilly powder ,  tomato sauce, Kasuri methi , salt, water  and stir it properly. cover and cook . then add cashew paste , mix well .  Now reduce the flame to low and add fresh cream , garam masala , stir it properly .  cook just for a minute .  Then  garnish . 

    Serve with rotti/ Phukla . 

    Bitter Gourd Inner Core Gojju

    Bitter Gourd Inner Core Gojju 

    To grind 

    • Bitter Gourd inner core ...1/2  cup 
    • Green chilly ..1 
    • Tamarind..Marble size 
    • Salt to taste 

    Season 

    • Oil ..1 tsp
    • Mustard seeds..1/2 tsp
    • Urid dhal..1 tsp
    • Hing/Asafoetida..1 pinch 
    • Curry leaves..1 sprig
    • Dry red chilly..1 
    • Rasam Powder... 1 tsp
    • Jaggery... Marble size
    • Water ..1/2 cup 


    Method 
    Wash the bitter gourd inner core n grind it along with green chilly , tamarind n salt .

    In a kadai add oil , splutter mustard seeds, add urid dhal n roast till brown , add hing, curry leaves, torn dry red chilly , rasam powder n fry for a while . add the ground paste n fry for sometime . Add water ,jaggery n boil well . 

    Wednesday, March 2, 2016

    Bitter Gourd Mosaru Bajji ( Bitter Gourd Cooked in Curd Based Gravy )

    White Rice n Bitter Gourd Mosaru Bajji ( Bitter Gourd Cooked in Curd Based Gravy )

    Bitter Gourd Mosaru Bajji ( Bitter Gourd Cooked in Curd Based Gravy )

    • Bitter Gourd ( washed , chopped to 1 inch square pieces )... 1 cup
    • Tamarind.. Marble size
    • Turmeric powder..1/4 th tsp
    • Curds /Butter milk ... 1 cup
    • Salt to taste

    To grind
    • Grated coconut... 1/2 cup
    • Raw Rice..1 tsp
    • Roasted dry red chilles...3 or according to the spice

    Seasoning 
    • Ghee..1 tsp
    • Mustard seeds.. 1/2 tsp
    • Methi /Fenugreek seeds ... 1 pinch
    • Curry leaves..1 sprig


    Method
    Boil the chopped bitter gourd along with tamarind , turmeric powder n salt till soft but not mushy .

    Grind all the ingredients meant to grind to a fine paste .

    Churn the curds .. 

    Add the ground masala to the cooked bitter gourd pieces along with churned curds/butter milk n give a quick boil .

    Then give the seasoning 

    Note :The consistency should be medium ..