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Monday, July 18, 2016

Ashada Ekhadashi spread .. Rulava Khotto, Ambe Humman , Jeev Kadgi Podi, Gajbaje, Beans Batate Upkari, Madgane, Dalithoy n Phanna Thakka !

Ashada Ekhadashi spread .. Rulava Khotto, Ambe Humman , Jeev Kadgi Podi, Gajbaje, Beans Batate Upkari, Madgane, Dalithoy n Phanna Thakka !



Rulava Khotto ( upma Rawa /Semolina khotto  )  
  • 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 .




Ambe upkari  
  • Ambe gointa ( a small variety of  mango which is prefered for this,as its sweet n sour  ) ..if not use any other variety .. 8 
  • Green chillies...2
  •  jaggery..Goose berry size 
  • Rice flour or maida..1 tsp
  • water..1 cup 
  • salt to taste
Seasoning 
  • Oil..1 tsp 
  • Mustard seeds..1/2 tsp 
  •  Curry leaves..1 sprig 
  • Dry red chilly ..2 
Method

Wash mangoes n peel the skin . Now add water to the peeled mango skin n squeeze it .. discard the squeezed skin .. to this water add the peeled mangoes, slit green chillies,salt  n jaggery .. cook till the mango is cooked  .. in little water add maida or rice flour n prepare a paste , see to it that no lumps is formed .Add this to the dish , stir n give a quick boil .. season with mustard, dry chillies and curry leaves ! This gravy sholudnt be too thick nor watery .. 


Jeev Kadgi Tandala pitti podis  ( Bread fruit fries using rice flour ) 
  • Bread Fruit/Jeev Kadgi  - 1 
  • Rice Flour ..1/4 th cup 
  • Oil as required to deep  fry 
For the batter 
  • Red chilly powder..2 tblsp 
  • Turmeric Powder.. 1/2 tsp 
  • Hing/Asafoetida - a generous pinch 
  • Salt to taste 

Method 
Peel the bread fruit n slice it 

In a bowl add chilly powder, turmeric powder, hing  n salt , mix well  .. it should be a thick batter  so add little water   .  Add the sliced breadfruit in the prepared batter , marinate it for 10 mts . 


Heat oil in a kadai ,   Run each marinated bread fruit pieces over rice flour  n deep fry till crisp  at  4 to 5 at a time . 



Gajbaje

  • 6 to 7 types of  vegetables n  i have used
  • Tender Colocasia leaves ..10 
  • Vegetables like ( Mangalore yellow cucumber , Bamboo shoot , Jackfruit seeds , potato, Yam, All  cleaned , washed and chopped)… 2 cups
  • Ambado(Sour Hog plum) ….2 ( crush slightly ) 


To grind to a fine paste 


  • Grated coconut ... 1 cup 
  • Roasted Red chilly …… 6
  • Salt to taste 


Seasoning

Oil..2 tsp
Mustard …1/2 tsp
Curry leaves ..1 sprig
Oil….1 tbsp

Method 

Wash the  colocasia leaves ..roll it , round it and tie it to make knots . 

Pressure cook  all vegetables with crushed hog plums n colocasia leaves knots . Just for 1 whistle . 

Grind  grated coconut, roasted dry red chillies to a very fine paste .Add salt .


Add  the ground masala to the cooked vegetables n boil well . Then give the Seasoning 

Beans Batate Upkari ( Beans n Potato Stir fry )

  • Tender French Beans- 1/4 th kg 
  • Potato-2 
  • Oil- 2 tsp
  • Mustard seeds-1/2 tsp
  • Dry red chillies- 3 or 4 or according to the taste .
  • Grated coconut- 3 tsp 
  • Salt to taste 


Method 

Wash Beans n Potato .

Chop Beans , peel the potato n then chop it into small cubes.


In a kadai add oil, splutter mustard seeds n add torn dry red chillies , add the chopped vegetable n then water along with salt . Cover n cook till done ..Add grated coconut , mix well .


Madgane ( Chana dhal Payasam ) 
Chana dhal-1 cup 
Grated coconut - 2 cups 
Powdered Jaggery - 3/4 th cup  
Cashew nuts n raisins - 2 tsp each 
Cardamom powder- 1/2 tsp 
Rice flour paste - 2 tsp 

Method 

Soak chana dhal in water for 1/2 an hr n pressure cook it for 2 whistle ... dont make it mushy ! 

Soak cashew nuts n raisins for 1/2 an hr .

Grind grated coconut n take thick milk n thin milk .. keep aside.

In a thick bottomed vessel add the cooked chana dhal, thin coconut milk , jaggery , soaked cashew nuts , raisins n boil till the jaggery melts . Add thick coconut milk and give a quick boil ... at this stage add the rice flour paste ... n stir well ! switch off and add cardamom powder .


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 


Phanna Thakka ( Seasoned Butter Milk ) 
  • Curd- 1 cup
  • Water- 4 cups
  • Ginger-1/2 inch piece
  • Salt to taste 

Seasoning 
  • Oil-1tsp 
  • Green Chilly-2 or according to the taste
  •  Mustard Seeds-1/2  tsp 
  • Cumin seeds-1/4 th tsp 
  • Hing/ Asafotida powder -1 pinch
  • Curry leaves-2 sprigs

Garnish 

chopped Coriander leaves 

Method

Grind curds, green chillies n adding water ... strain it in a vessel,add salt  n do the seasoning n then the garnish . 

Bajri Na Vada ( Pear Millet Flour vada )

Bajri Na Vada ( Pear Millet Flour vada ) 

  • Bajra Flour / Pearl Millet Flour ..2 cups
  • Wheat Flour..1 tblsp
  • White sesame seeds ... 2 tsp
  • Jaggery...2 tsp crushed powdered .
  • Curds... as much to prepare a dough 
  • Turmeric powder..1/2  tsp
  • Ginger Garlic Green Chilly Paste .. 2 tsp
  • Hing/Asafoetida ..2 pinch
  • Chopped coriander leaves ...2 tsp
  • Oil... 2 tsp
  • Salt to taste .
  • Oil for deep frying 


Method
In a bowl add bajra flour, wheat flour, white sesame seeds, powdered jaggery , turmeric powder, ginger garlic green chilly paste , hing, chopped coriander leaves, oil, salt n curds ... mix well n make a semi stiff dough  n keep aside for about 8 hours , covered by a moist cloth . 

Knead the dough again n then make it into small equal balls . 

On a plastic sheet or cotton cloth , apply little oil , place the bajra ball dough n press it with palms to  about  one and a half inch circle, make sure that the edges dont break . 

Heat oil in a kadai , add the pressed vadas around 4 to 5 at a time n deep fry on both sides till crisp .Place on a tissue paper to remove excess oil .

Store in air tight container n it remains so for a week . 

Serve the Bajri Na Vada along with mint chutney  and a steaming cup of masala chai... 



Gajbaje

Gajbaje

  • 6 to 7 types of  vegetables n  i have used
  • Tender Colocasia leaves ..10 
  • Vegetables like ( Mangalore yellow cucumber , Bamboo shoot , Jackfruit seeds , potato, Yam, All  cleaned , washed and chopped)… 2 cups
  • Ambado(Sour Hog plum) ….2 ( crush slightly ) 


To grind to a fine paste 

  • Grated coconut ... 1 cup 
  • Roasted Red chilly …… 6
  • Salt to taste 


Seasoning
Oil..2 tsp
Mustard …1/2 tsp
Curry leaves ..1 sprig
Oil….1 tbsp

Method 
Wash the  colocasia leaves ..roll it , round it and tie it to make knots . 

Pressure cook  all vegetables with crushed hog plums n colocasia leaves knots . Just for 1 whistle . 

Grind  grated coconut, roasted dry red chillies to a very fine paste .Add salt .

Add  the ground masala to the cooked vegetables n boil well . Then give the Seasoning 

Tuesday, July 12, 2016

Rotti , Methichi bhaji n Aamras Ki Kadhi

Rotti , Methichi bhaji  n Aamras Ki Kadhi 



 Rottis 
  • Wheat flour- 1 cup 
  • water as needed to prepare a soft dough 
  • Salt per taste . 


Method 

In a bowl add wheat flour , salt n just enough water n knead well to form a soft dough .. keep aside for 1/2 an hour. 

Knead the dough again n divide the dough into equal lemon sized balls .


Sprinkle little flour on the dry surface kitchen platform or a wooden chapthi maker n place the dough ball over it n roll with a rolling pin very gently n not too hard  to a round 5 inch disc . 

Heat a tawa n place the rotti over it. Cook on one side for half minute and flip on the second side. Cook for another half minute and smear some oil  on one side. Now flip this oiled side onto the tawa. Now you will see the rotti fluffing . Similarly add oil on the second side and fry both sides till rotti is completely cooked and brown spots appear on it.  Move each edge to middle of the tawa and cook so that all the edges are evenly cooked.




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 .




 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 . 

Egg Masala Gravy

Egg  Masala  Gravy . 


  • Boiled Eggs ...4 
  • Oil...2 tsp 
  •  Cinnamon stick..1 inch
  • Cloves..3 
  • Green whole  Cardamom ... 2 
  • Curry leaves..1 sprig 
  • Green chilly ..1 
  • Onion... 2 
  • Tomato..1
  • Chilly powder..1 tsp
  • Turmeric powder..1/4 th tsp
  • Coriander powder..1 tsp
  • Garam Masala powder..1/4 th tsp
  • Kasuri Methi...1 tsp 
  • Salt to taste .


Method
Chop onions , tomato n green chilly .

In a kadai add oil , add in Cinnamon  stick, cloves, green cardamom n allow it to sweat for a while .Then add chopped onions n fry till pinkish red .Add chopped green chilly , curry leaves n saute for a while . Now add tomato chopped n cook till mushy . Add all the powders except garam masala n just stir for few seconds , add water about a cup , crushed kasuri methi , garam masala powder , salt n mix . Add boiled eggs n cook for a while .

Serve with Rottis/ Rice


Monday, July 11, 2016

Ammale Polo

Ammale Polo 

  • Boiled Rice..1 cup
  • Dosa Rice . 1 cup 
  • Urad Dhal ..1/2 cup 
  • Salt to taste 


Method
Wash the boiled rice n soak it for about 6 to 8 hours .

Wash n soak dosa rice n urad dhal in water for about 4 hours.

Grind boiled rice to a fine batter . Remove the batter .

Grind dosa rice n urad dhal together to a fine batter . 

Mix both the ground batter , add salt n ferment overnight . 

Heat a dosa tawa , smear oil n pour a ladle full  batter , swirl it , close the lid n cook only one side , adding oil at the edges .

Serve hot with coconut or Hing chutney . 

Note : Learnt this recipe from my amma in law n its her signature recipe  hence the name 

Jackfruit Sagoo Coconut Kheer

Jackfruit Sagoo Coconut Kheer

Jackfruit ...15  segments
Sagoo/ Tapioca pearl ... 1/2 cup
Water ...11/2 cups 
Coconut milk ...1 cup
Sugar ... 1 tblsp or according to the sweetness .
Pure vanilla extract ... 1/2 tsp
Salt ..a pinch 

Method
Slice the jackfruit n keep aside

Wash n soak sagoo in just enough water for about 1/2 an hour . 

In a vessel add the soaked sagoo, chopped jackfruit , water n boil well till soft ( stir in between so that the sagoo does not stick to the bottom )  add sugar n allow it to melt , add coconut milk n give a quick boil . Switch off and add the pure vanilla extract n salt .stir well .  

Serve warm or cold. 

Sunday, July 10, 2016

Mushroom Bhutti !

Mushroom Bhutti / Mushrooms cooked in coconut based dry masala  

  • Mushrooms  -1 packet
To grind to a semi coarse paste 
  • Grated coconut-1 cup
  • Roasted Dry red chillies-4 to 5 or according to taste 
  • Coriander seeds -2 tsp (dont roast them ) 
  • Tamarind-Tamarind seed size 
  • Salt to taste 
Seasoning 
  • Oil- 2 tsp
  • Onion - 1 chopped 
  • Salt to taste 

Method
Wash the mushrooms n chop them roughly .

Grind little Grated coconut, roasted chillies,tamarind to a paste ,just before taking out the masala add in coriander seeds along with the remaining grated coconut n grind for a minute or two . 


In a kadai add oil, chopped onion n fry till pink .. add the  ground masala , fry for a while add in salt , chopped mushrooms,little water  n cook till the moisture evaporates  n mushrooms are cooked . .  !