Pages

Thursday, June 30, 2016

Ukde seeth , Sungta Hinga Udka Humman ( Prawns in Asafoetida coconut gravy ) Visonu /Sheer fish fries ,Mothyale / Silver fish fries .

 
Ukde seeth , Sungta Hinga Udka Humman ( Prawns in Asafoetida coconut gravy ) Visonu /Sheer fish fries ,Mothyale / Silver fish fries .

Sungta Hinga Udka Humman ( Prawns in Asafoetida coconut gravy ) 
  • Prawns - 1/2 kg 
  • Grated coconut-2 cups 
  • Roasted dry Red chillies -12  
  • Tamarind- Tamarind seed size
  • Asafoetida water- 2 tsp
  • coconut oil-2 tsp 
  • Salt to taste 

Method 
Peel n clean the prawns .

In little water , boil prawns n dont discard the water . 

Grind grated coconut, tamarind , salt and roasted chillies to a very fine paste. 

Add this ground paste to the cooked prawns , add little water n boil well . ( The gravy should be medium  consistency ) 

Switch off and add asafoetida water and oil ..mix well .  

Visonu /Sheer fish fries !
  • Visonu /Sheer fish -  cleaned slant pieces..4 
  • Red chilly powder- 4 tsp 
  • Turmeric powder-1/2 tsp 
  • Hing/Asafoetida - generous pinch 
  • Rice flour - 3tsp 
  • salt to taste 
  • Oil for deep frying 
Method 
In a bowl add red chilly powder, hing, turmeric powder n salt ... add the cleaned sheer fish pieces  n keep aside for sometime .

Heat oil in a kadai .. run the marinated sheer fish /visonu  in rice flour n deep fry on both sides till crisp !



Silver Fish fries 
  • Silver  Fish - 12 
  • Red chilly powder- 2 tsp 
  • Turmeric powder- 1/4 th tsp
  • Asafoetida/Hing - 2 pinch 
  • Rice flour-1 tblsp
  • Oil to deep fry 
  • Salt to taste 

Method 
Clean the fish .

In a bowl add chilly powder , turmeric powder, hing,  salt , add fish n mix well .


Keep aside for 1/2 an hour . 

Roll the marinated fish over rice flour n deep fry in oil . 





Sapuru Pedvo Gulli saronu fries / Baby Sardines Fish fries with ground batter )

Sapuru Pedvo Gulli saronu fries / Baby Sardines Fish fries with ground batter )

Sapuru Pedvo /Baby Sardines ..50

For ground masala

  • Red chillies ( not roasted ) -12 to 15
  • Raw Rice-1 cup
  • Hing /Asafoetida-Generous pinch 
  • Salt to taste 
  • oil-for deep frying 

Method 


Clean the fish ( as this fish is small , tedious to cut n clean ;) ) but taste heavenly :) 

Soak rice for 2 hrs and grind it along with red chillies ,hing n Salt to a fine paste ( just sprinkle water while grinding ,as the batter has to really very thick  ) , Apply this masala paste to coat the fish   n keep aside for 1/2 an hr ..


Heat oil  in a deep kadai , n deep fry them ! 

Upma n Batate Ambado

Upma n Batate Ambado 

Upma 
  • Soji rawa/semolina -1 glass 
  • water-1 glass 
  • Green chillies- 3 or according to the taste 
  • Urid Dhal-1 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves-2 sprigs
  • Sugar-1 tsp
  • Ghee-2 tbsp 
  • Grated coconut-3 tsp
  • Broken cashew nuts-2 tsp 
  • salt to taste.
Method 
Boil water .

In a kadai add ghee ,mustard seeds n  once it splutters ,add split green chillies, urid dhal, curry leaves .. n then the soji rawa n stir fry for 5 mts ... pour the boiled water, salt ,cashew nuts n sugar ... mix n cover it n cook on low flame ... open once or twice n stir  to prevent sticking to the bottom . once cooked ... add in grated coconut n mix well .. switch off the flame .

Serve Hot .


Batate Ambado /Potato  Bonda

  • Potatoes... 4 
  • Oil..1 tsp 
  • Mustard seeds ..1/2 tsp
  • Curry leaves..2 sprigs 
  • Hing/Asafoetida ..2 pinch 
  • Turmeric powder...1/2 tsp
  • Green chillies .. 3
  • Coriander leaves chopped.. 1 tblsp
  • Lemon juice..1 tsp
  • Oil for deep frying 
  • Salt to taste . 


For the batter 

  • Besan /Gram flour 
  • Water as required to prepare the batter ( not too thick nor thin ) 
  • Warm Oil..1 tsp
  • Salt to taste 


Method 
Wash n pressure cook potatoes till soft .Cool , peel n mash the potatoes well . 

Chop green chillies.

For seasoning add oil in a pan n splutter mustard seeds, hing n chopped curry leaves n fry for a while . 

In a bowl, add the mashed potatoes, salt, seasoning, chopped coriander leaves, chopped Green chillies, turmeric powder, lemon juice n mix well ..form into equal golf sized balls . 

In a bowl, add besan, salt n enough water n prepare a batter , add oil n mix well 

Heat oil in a kadai , dip the golf sized potato mix balls in the batter one by one 4 at a time n fry till done . 

Methichi bhaji

Methichi bhaji 

  • Fresh Methi leaves ..1 huge bunch ( 2 cup's ) 
  • Thur dhal ...1/4 th cup
  • Oil..2 tsp
  • Mustard seeds ..1/2 tsp 
  • Garlic flakes ... 10 
  • Onion ..1 
  • Green Chilles ..3
  • Jaggery ..a small piece ( optional ) 
  • Grated coconut ..1 tblsp 
  • Salt to taste 


Method 

Wash the methi leaves n tear it with hands as this avoids the bitterness .

Peel n chop garlic flakes, chop onion n green chilles. 

wash n soak the thur dhal in water for about 2 hours . 


In a kadai add oil , splutter mustard  seeds , then add chopped garlic n fry for a while ..Add chopped onion n fry till transparent , add green chilles , add cut methi leaves, salt  n saute till it wilts . Add the soaked thur dhal n very little water, jaggery  n cook for a while .. Once done garnish with grated coconut , mix well .


Serve with Rice n dhal or with Rottis /Phulkas . 


Aamras Ki Kadhi

 Aamras Ki Kadhi

  • Ripe Mango pieces  – 1/2 cup 
  •  Raw  Mango pieces ..1/2 cup 
  • Curd – 3/4 th cup 
  •  Water– 3/4 th cup 
  • Turmeric Powder – 1/4 th tsp 
  • Red Chilly Powder – 1/2 tsp 
  • Salt to taste 


To cook the blended Khadi 

  • Oil – 1 tsp
  • Mustard Seeds – 1/4 th tsp
  • Cumin Seeds – 1/4 th tsp
  • Fenugreek Seeds/Methi seeds – 1 pinch 
  • Curry Leaves – 1 sprig 
  • Asafoetida/Hing  – a  pinch
  • Green Chillies – 2 chopped 
For season  

  • Oil – 1/2 tsp
  • Ginger – 1 tsp , grated 
  • Dry Red Chillies – 1 broken


Garnish 

  • Coriander Leaves chopped .. 2 tsp
  • Boondi – 2 tblsp

Method 
Blend ripe mango pieces, raw mango pieces, curds, water , turmeric powder, chilly powder n salt .Keep aside . 

Add oil in a kadai , splutter mustard seeds then add Cumin Seeds, Fenugreek Seeds,  Curry Leaves , Hing  n Green Chillies .Saute for a while . 

Sim the flame n add the  blended puree mixture n cook stirring for a few minutes . 

Remove the cooked khadi , season n then garnish . 


 Serve hot with Phulkas, Rottis . 

Wednesday, June 29, 2016

Jeev Thori Usli ( Tender Thur Pod's stir fry )

Jeev Thori Usli  (  Tender Thur Pod's stir fry )
  • Jeev thori/ Tender thur ... 1 cup
  • Oil..2 tsp
  • Mustard seeds..1/2 tsp
  • Urid dhal.. 1 tsp
  • Hing/Asafoetida ..1 pinch
  • Green chilles ..2 chopped
  • Curry leaves..1 sprig
  • Grated coconut..1 tblsp
  • Lime juice..1 tsp
  • Salt taste.

Method 
Wash the thur pods n pressure cook it for only 1 whistle in very little water . 

In a kadai add oil, splutter mustard seeds, then add urid dhal n fry till light brown, add hing, chopped green chilly , curry leaves n saute for a while . Add cooked thur pods , salt n cook for a minute .Add grated coconut .Switch off and add lime juice .Mix well . 

Ukde Seeth , Pomfret Puli Munchi ( Authentic Mlorean Bunt Style ) Pomfret Rawa fries n Mackerel fries ( Amchi style fries ) ...

Ukde Seeth , Pomfret Puli Munchi ( Authentic Mlorean Bunt Style ) Pomfret Rawa fries n Mackerel fries ( Amchi style fries ) ...


Maanji  Puli Munchi ( Pomfret  cooked  in spicy tangy gravy ) version 2 
  • Maanji/Pomfret  - 2  
To grind to a fine paste 
  • Round Dry red chillies- 10 or according to the  spice
  • Long dry chillies -5
  • Grated coconut... 1 tbsp 
  • Coriander seeds-1 tsp
  • Cumin seeds-1/2 tsp
  • Fenugreek seeds..a pinch 
  • Turmeric powder-1/4 th  tsp 
  • Garlic flakes-2 
  • Tamarind- lemon size
  • Salt to taste
seasoning
  • Oil- 1 tblsp 
  • Onion-1 medium 
  • Grated Ginger... 1 tsp 
  • Curry Leaves..1 sprig 
  • Green chilles..2 

Method 
Wash n clean the fish ( cut them slant ) 


Soak tamarind in little water for about 20 mts .

In a tsp of oil ..roast coriander seeds,  both the chilles n  fenugreek seeds on sim flame ... cool n grind it along with grated coconut, cumin seeds , garlic flakes , turmeric powder ,   tamarind n salt  to a fine paste .

In a kadai add oil , chopped onions n fry till brown . Then add curry leaves , grated ginger n fry for a minute .. add the ground paste, along with chopped green chilles  n fry till the raw smell goes ... Add water , boil for a while n then  place the fish ,  give a quick boil ( dont over cook the fish n make mushy  ) ..  



Pomfret Rawa fries 
  • Pomfret fish fillets ..6 
  • Red chilly powder- 1 tblsp 
  • Turmeric powder- 1/4 th tsp
  • Asafoetida/Hing - 2 pinch 
  • Rice flour-3tsp
  • Semolina /Rawa- 1 tblsp 
  • Oil for deep frying . 
  • Salt to taste 

Method 
Clean the fish fillets .

In a bowl add chilly powder , turmeric powder, hing, rice flour,  salt , add fish n mix well .Keep aside for 1/2 an hour . 

Roll the marinated fish over rawa n deep fry in oil . 



Mackerels /Bangude fries 


  • Mackerels /bangude- 3 
  • Red chilly powder- 1 tblsp 
  • Turmeric powder-1/2 tsp 
  • Hing/Asafoetida - 2 pinch 
  • Rice flour - 1 tblsp  
  • salt to taste 
  • Oil for deep frying 
Method 
Cut the mackerels n Clean them , slice them if huge , make some marks on it so that the masala coats well  

In a bowl add red chilly powder, hing, turmeric powder n salt ... add the cleaned mackerels n keep aside for sometime .

Run d marinated mackerels in rice flour n deep fry on both sides till crisp !

Tuesday, June 28, 2016

Bikanda Hinga Udka Hummana ( Jack fruit seeds cooked in coconut based Asafoetida masala )

Bikanda  Hinga Udka Hummana ( Jack fruit seeds cooked in coconut based Asafoetida masala ) 
  • Bikanda /Jack fruit seeds - a cup 
  • Grated coconut-1 medium cup
  • Roasted red chilles-4 to 5
  • Tamarind -tamarind seed size
  • Asafoetida -1/4 th tsp ( i use solid hing ) 
  • coconut oil -1 tsp
  • salt to taste

Method 

Wash , dry n  peel the bikanda /jackfruit seeds , cut into 2 pieces . Pressure cook for 1 whistle  

 Soak hing /Asafoetida in little water , n mix it well . 


Grind grated coconut, chillies n tamarind to a fine paste .Add enough water to the ground masala n make it to a pouring consistency .add salt and boiled  jackfruit seeds boil it .. add asafoetida water  n coconut oil ! 

carrot Payasam

Carrot Payasam

  • Carrots . 3
  • Full fat milk.. 1/2 liter 
  • Sugar .2 tblsp ( adjust according to sweetness )
  • Grated coconut . 1 tblsp
  • Cashew nuts ..10
  • Almonds .10
  • Nutmeg . a small piece
  • Cloves..   2
  • Cardamom pods .2 


Garnishing 

  • Cashewnuts split .5
  • Almonds  5 
  • Kesar/Saffron  strands ..a few 


Method
Wash , peel n grate the carrots   peel the cardamom pods 

Soak kesar strands in 1 tblsp warm milk for about 20 mts  

Soak cashew nuts and almonds meant to grind as well for garnishing for about 1 hour . 

Cook the grated carrots with 1 cup of water n sugar . 

Grind grated coconut , cloves, soaked cashew nuts n almonds , nutmeg , peeled cardamom to a fine paste . Add the ground paste to the cooked stuffs along with milk n boil . 

Garnish with cashew nuts , almonds n kesar strands  

Monday, June 27, 2016

Gardudde Ambat ( Bottle gourd cooked in coconut based gravy )


Gardudde Ambat ( Bottle gourd cooked in coconut based gravy ) 

  • Gardudde /Bottle gourd .. 1/2 kg 
  • Onion.1 


To grind to a fine paste 

  • Grated coconut .1 cup
  • Roasted dry red chilles ...4 to 5
  • Tamarind ..Tamarind seed size 
  • Salt to taste .


Seasoning 

  • Oil ..1 tsp
  • Onion chopped ..1 


Method 
Wash the bottle gourd , peel the skin n chop it to 2 inch cubes . Chop onion roughly . 

Pressure cook it just for 1 whistle with little water 

Grind grated coconut, roasted dry red chilles, tamarind to a smooth paste . 

Add the ground paste to the cooked stuffs n boil well . Then give the seasoning . 

Instant Puliogare ( Tamarind Rice )

Instant Puliogare ( Tamarind Rice ) 

  • Cooked Rice... 2 cups 
  • Oil.1 tblsp
  • Mustard seeds..1/2 tsp
  • Curry leaves ..2 sprigs
  • Ground nuts .. 3 tsp 
  • Dry red chilly ..2 
  • Puliogare powder... 1 tblsp ( i used MTR brand ) 


Method 
Heat oil in a kadai, splutter mustard seeds , then add curry leaves, groundnuts , torn dry red chilly n roast for few seconds , add the puliogare powder n saute for a while  Add the cooked rice n mix well  

Serve with some chips /Curds . 


Sunday, June 26, 2016

Phova Chutney N Chane Upkari

Phova Chutney N Chane Upkari

Phova chutney 
  • Thin beaten rice /Phovu - 2 cups 
  • Jaggery - marble size 
  • Grated coconut-1/2 cup 
  • Oil-2tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves- 2 sprigs 
  • Sambar powder- 2 tsp 
  • Salt to taste 
Method 
In a kadai melt jaggery with little water , then add grated coconut , sambar powder n salt . 

In a pan add oil , splutter mustard seeds add curry leaves n add this to the above n then add Beaten rice n mix well ... serve Immediately .

Chane upkari /Black Chick peas Upkari 
  • Black Chickpeas / Kalo chano - 1 cup 
  • Sweet potato... cleaned , peeled n chopped to 2 inch pieces .. 1/2 cup 
  • Oil- 2 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves- 2 sprigs 
  • Dry red chilles..2 
  • Salt to taste
Garnishing
  • Grated coconut-1tblsp

Method
Soak black chickpeas overnight . 

Pressure cook it for 10 to 12 whistle or till cooked .

Pressure cook chopped sweet potato for 1 whistle .

In a kadai add oil , splutter mustard seeds, then add torn dry red chilly , curry leaves n fry for a while . add the cooked chana along with cooked sweet potato n salt , cook for a while n then  switch off and do the garnishing ,  mix well . 

Gud Gud Alambe Sanna Polo ( Seasonal Thunder Mushrooms Spicy Dosa )

Gud Gud Alambe Sanna Polo ( Seasonal Thunder Mushrooms Spicy Dosa ) 

  • Gud Gud Alambe ... cleaned washed , peeled Seasonal thunder mushrooms ..2 cups 


To grind 

  • Raw Rice... 1 cup
  • Grated coconut ... 1 cup 
  • Coriander seeds ... 2 tsp 
  • Hing ..a pinch 
  • Roasted dry red chilly ... 4 to 5
  • Tamarind .. Tamarind seed size
  • Sat to taste .


Method 
Soak raw rice for about 1 hour . 

Pressure cook the peeled thunder mushrooms for just 1 whistle with little water ..Retain the water as that can be used while grinding the batter .

Grind grated coconut, roasted  dry red chilly, hing, coriander seeds n tamarind to a fine paste , just before removing the batter add the soaked rice n grind coarsely . Remove the batter add salt . Add the cooked mushrooms , mix well .( the batter has to be thick, add little water for grinding ) 

Heat a dosa tawa , smear oil . take a handful of the ground mix n pat it with fingers  on the heated tawa , dipping the fingers in water ... Roast on both sides, adding little oil at the edges . 


Ukde seeth, Gud Gud Alambe Ambat , Devasthana saaru , Curds n Crispy Maralva Phanna Phodis !

Ukde seeth, Gud Gud Alambe Ambat , Devasthana saaru , curds n crispy Maralva phanna phodis !


Gud Gud Alambe Ambat ( Seaonal thunder mushrooms cooked in coconut based gravy ) 

  • Cleaned n peeled Gud Gud Alambe -1 kg 
  • onion huge-1 (1/2 for boiling , 1/2 for seasoning ) 
  • Magge ( Mangalore yellow cucumber ) Peeled n cut into small pieces -1/2 cup 
  • Grated coconut-1 cup 
  • Roasted red chillies - 8 to 10 depends on d spice 
  • Tamarind - Tamarind seed size 
  • salt to taste 

Method 
Pressure cook Alambe n Magge with 1/2 chopped onions n salt  for 1 whistle ..dont discard the water n keep it aside ...

Grind red chillies, grated coconut n tamarind to a fine paste . Add this ground masala to the cooked Alambe n give a quick boil n season with 1/2 chopped onions ...


Devastana Saaru 

  • Grated coconut.. 2 tbsp 
  • Coriander seeds..2 or 3 tsp 
  • Cumin seeds ..1/2 tsp 
  • Methi seeds/ Fenugreek seeds ..3/4 th tsp 
  •  Turmeric powder..1/2 tsp 
  • Pepper corns.. 5 or 6 
  • Curry leaves..1 sprig 
  • Dry red chillies ..4 or 6  
  • Urad daal..3/4 th tsp 
  • ,Chana daal..2 tsp 
  • Tomato ..1
  • Jaggery .,,1 tsp
  • Tamarind .. Gooseberry size 
  • salt to taste


Seasoning 

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


Garnish 

  • Coriander leaves . 


Method
Chop the tomato n keep aside .

Roast grated coconut, coriander seeds, cumin seeds, methi seeds, pepper corns ,curry leaves, dry red chilly , urad dhal, chana dhal ..separately ... cool n grind it along with tamarind n turmeric powder .. 

In a vessel , add enough water, salt, jaggery, chopped tomato , ground powder n boil well ( the consistency should be soup like )  then give the seasoning n garnish . 


Marlava Phana Podi ( Seasonal Colocasia leaves fries ) 
  • Maralva Phana /seasonal Colocasia leaves- 12 
  • Raw rice-1 cup
  •   Urid dhal -1/4 th cup
  •  Dry red chillies -6 to 8 or according to the taste 
  • Tamarind -marble size 
  • Salt to taste .
  • Oil for deep frying 

Method  
  Soak raw rice for 2 hours .. 


 Dry roast urid dhal till it gives a nice aroma n changes its colour.cool n powder it .. 
 
 Grind the  chillies n tamarind to a fine paste n then add the soaked rice n grind it to medium coarse  paste . Dont add water ..only sprinkle if required .. remove the batter ,add salt n then the ground urid flour .. mix well . 

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 ,and form the shape of a cylinder...  ..  slice it n deep fry till crisp



Note : This Colocasia leaves are seasonal n only available during monsoon ... normally grown as a creeper on a tree . Add tamarind a little more to avoid the itching ...