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Friday, March 31, 2017

Samsar Padvo/ Ugadi spread with the traditional GSB delicacies ,White Rice, Dalithoy, Rulava Moodo, Rulva Khotto, Tendle Bibbe Upkari, Chane Ghassi with Kadgi , Ambe Upkari, Matti gulla n Jeev Kadgi Rawa Podi's , Madgane, Hinga Thaaka n Bhevu Bella on a plantain leaf

Samsar Padvo/ Ugadi spread with the traditional GSB delicacies ,White Rice, Dalithoy, Rulava Moodo, Rulva Khotto, Tendle Bibbe Upkari, Chane Ghassi with Kadgi , Ambe Upkari, Matti gulla n Jeev Kadgi Rawa Podi's , Madgane, Hinga Thaaka n Bhevu Bella on a plantain leaf 
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Dalithoy 
  • Toor dal - 1 cup
  • Slit 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 .
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 


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Rulava / upma Rawa /Semolina Moodo n Khotto 
  • Jack fruit leaves weaved baskets- 8
  • Weaved Moodo cups - 2
  • Urid dhal-1 cup 
  •  Upma rawa/Semolina -1- 3/4 th cup
  • salt to taste
Method 

Soak Urid dhal for 3 hrs n grind to a fine paste ..remove it .. Add salt n ferment overnight . 


Next day morning , tie upma rawa in a piece of cloth n steam it for 1 vapour .. allow it to cool  n 
once cooled add this to the ground batter , mix well with hands ,so that no lumps is formed n set aside for 15 mts , add water for right consistency as the rawa swells n batter becomes thick .

Add this  batter into the weaved jackfruit baskets n weaved moodo cups till 3/4 th .   Steam it for 15 to 20 minutes .

Tendle Bibbe Upkari ( Gherkins n tender cashew nut stir fry ) 
  • Tendle /Gherkins - 12 
  • Tender Cashewnuts - 100 counts 
  • water -1 cup 
  • Salt to taste 

Seasoning 

  • Oil-2 tsp 
  • Mustard seeds-1/2 tsp 
  • Broken red chillies - 3 

Garnish 

  • Grated coconut - 2 tbsp 

Method 
Wash n add the tender cashew nuts in boiled water , cover n keep aside for 1/2 an hour n then peel the skin .. 

Wash n chop the gherkin n  thinly slice them  length  wise . 

In a kadai add oil , splutter mustard seeds, add torn dry red chilles , peeled and chopped cashwenuts , sliced gherkins along with salt n water , cover n cook till done . Add grated coconut n mix well .


 
Chane Ghasi with kadgi ( Chickpeas coconut gravy with raw jackfruit 
Kala chana/chickpeas -1 cup 
Raw jackfruit pieces-1/2 cup

To grind
Grated coconut -11/2 cups
Fenugreek seeds-5 to 6 seeds 
Red chilies -10 to 12 or according to the taste
Tamarind - tamarind seed size

Seasoning 
Oil-1 tsp
Mustard-1/2 tsp
Curry leaves -1 sprig 

Method 
Soak Chana/Chick peas overnight ,n pressure cook it for 8 to 10 whistles or till cooked ! dont discard the water ! Pressure cook d raw jackfruit too for 1 whistle ..
Separately roast red chillies n fenugreek seeds in little oil ..
Now grind grated coconut, red chillies n tamarind , when half ground add the roasted fenugreek seeds n grind to a fine paste ..
Add the ground masala,along with salt  to the cooked chana and raw jackfruit n boil it for 5 mts !
Season the gravy with mustard seeds n curry leaves.


Ambe Humman /Upkari !

  • 8 -Ambe gointa ( a small varity of  mango which is preffered for this ) ..if not use any other varity ..
  • 3-green chillies
  • 2-dry chillies
  • small piece jaggery
  • 1/2 tsp -mustard
  • 2 tsp-oil
  • 1sprig- curry leaves
  • 1 tsp- rice flour or maida
  • 3/4 th glass water
  • salt to taste
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 d 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 .. 

 Matti Gulla Rawa podis /Mlorean Seasoanal Round Green brinjal Rawa Fries .    

  •  Matti Gulla /Seasonal Green Round  Brinjal..if not any other variety ... sliced into roundels ...10 /12 
  •  Red chilly powder ...2 or 3  tsp
  •  Turmeric powder ..1/4 th tsp 
  • Hing/Asafoetida ... 2 pinch 
  • Rice flour ..1 tblsp
  •   Salt to taste
  •  Rawa /Semolina ...2 tblsp 
  •  Oil.. little to tawa roast 
 Method
 In a bowl add red chilly powder , turmeric powder, hing, rice flour n salt add little water n mix well ...add the brinjal slices n mix well ..keep aside for sometime . 

Heat oil in a kadai n deep fry the marinated sliced brinjal   few at a time 


Jeev Kadgi Rawa Podis /Bread Fruit Rawa Fries .
    • Bread Fruit /Jeev Kadgi- 1 
    • Red chilly powder- 1 tblsp 
    • Turmeric powder- 1/2 tsp
    • Hing /Asafoetida- 2 pinch 
    • Rice Flour ... 4 tsp 
    • Semolina /Rawa - 1/4 th cup 
    • Salt to taste 
    • Oil to deep fry 

    Method 
    Peel the bread fruit n slice it 

In a bowl add the  red chilly powder, turmeric powder , hing , rice flour,  salt n sliced bread fruit  , sprinkle water  .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat oil in a kadai n deep fry the marinated bread fruit  slices few at a time . 

Madgane ( Chana dhal payasam ) 
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 .

Hinga Thaka 
  • Curd- 1 cup
  • Water- 4 cups
  • Hing /Asafoetida ...2 huge pinch 
  • Salt to taste 

Method

Grind curds ,adding water add hing n salt ..mix well .  

Bevu Bella 
  • Chana Dhal- 3 tsp 
  • Neem Leaves- 3 sprigs
  • Jaggery pieces - 2 tsp 

Method  
In a kadai add the chana dhal, neem leaves n fry for a while on sim flame ... 

Remove it cool n add the jaggery pieces n mix well .
smile Chane Ghasi with kadgi ( Chickpeas coconut gravy with raw jackfruit ) Chane Ghasi with kadgi ( Chickpeas coconut gravy with raw jackfruit ) 

Whole Bajra /Sajje/Pearl Millet Crispy Dosa

Whole Bajra /Sajje/Pearl Millet Crispy Dosa 

  • Whole Bajra /Sajje/Pearl Millet  - 1 cup
  • Whole Urad dhal without skin  - 1/2 cup
  • Fenugreek Seeds /seeds Methi - 1/2 tsp
  • Salt to taste 


Method

Soak whole skinless  urad dhal with methi seeds for about 4 to 5 hours . 

Soak whole Bajra separately for 4 to 5 hours . 

Grind whole urid dhal with methi seeds to a fine batter , remove it n grind whole bajra to a fine paste ...remove n mix both the batter , add salt n ferment overnight .

Heat a tawa , drizzle oil n pour a ladle full batter n cook on both sides till crisp .

Serve hot with chutney . 

Jeev Kadgi Rawa Podis /Bread Fruit Rawa Fries .

Jeev Kadgi Rawa Podis /Bread Fruit Rawa Fries .
    • Bread Fruit /Jeev Kadgi- 1 
    • Red chilly powder- 1 tblsp 
    • Turmeric powder- 1/2 tsp
    • Hing /Asafoetida- 2 pinch 
    • Rice Flour ... 4 tsp 
    • Semolina /Rawa - 1/4 th cup 
    • Salt to taste 
    • Oil to deep fry 

    Method 
    Peel the bread fruit n slice it 

In a bowl add the  red chilly powder, turmeric powder , hing , rice flour,  salt n sliced bread fruit  , sprinkle water  .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat oil in a kadai n deep fry the marinated bread fruit  slices few at a time . 

Thursday, March 30, 2017

Rulava/Semolina/Sooji Rawa Moodo n Khotto


 Rulava/Semolina/Sooji Rawa Moodo n Khotto  
  • Urid dhal..1 cup 
  • Rulavu/Upma Rawa / Fine Semolina ..1-3/4 th cup  
  • Salt to taste
Method 

Soak Urid dhal for 3 hrs n grind to a fine paste ..remove it .. add salt n ferment overnight . 

Next day morning , Tie upma rawa in a piece of cloth n steam it for 1 vapour .. allow it to cool completely 

once cooled add this to the ground batter , n mix well so no lumps is formed .If its too thick add litle water n get it to idly batter consistency . 


 Pour the  batter in weaved moodo n weaved jack fruit leaves baskets  n steam for 20 mts ! 

serve hot with chutney / sambar /Dalithoy .


 Note : if no moodo n jackfuit leaves weaved basket's can steam in Idly mould's . 

Mixed Vegetable Momos with Chilly Garlic Sauce .



Mixed Vegetable Momos with Chilly Garlic Sauce .

Momos
For outer dough

  • Maida /All purpose flour ..1 cup
  • Cooking Oil...2 tsp
  •  Water as required to prepare a soft dough .
  • Salt to taste .


Filling

  • Onion ...1 medium 
  •  Garlic Flakes ...8 
  •  Beans ...8 
  • Carrot ...1 
  • Cabbage 1/4 th of 1 big 
  • Capsicum - 1
  • Spring onion only  green part  - little
  •  Pepper powder ..1 tsp
  •  Soya sauce...1 or 2 tsp
  • Salt to taste .
  • Oil ...2 tsp 


Method for outer dough
 In a bowl add maida,salt n oil ...mix it n add water little by little n prepare a soft dough ...keep covered for about 1/2 n hour . 

Method for filling 
Super finely chop all the vegetables .

 In a kadai add oil n add onion n garlic n saute for a min or 2 . Add all the other vegetables n stir for few mts ... add the spring onion greens n stir for a few seconds .. add soya sauce, salt n pepper powder n stir for few seconds ... 

To prepare momos . 
knead it again n take goose berry size of the dough n make poori shapes in such a way that its thick at the center n thin at the edges. 

Place a tsp of the filling  ..Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.( shape like modak's ) 

 Add water in the steamer n add a tsp of oil n boil it ... Grease the plate n place the stuffed momos's n steam for about 10 to 12 mts . 

Can make any desired shapes of ones choice .

Chilly Garlic Sauce

  • Dry  Red Chilly ..10 /12 i used Byadagi chilly
  • Garlic Flakes ..15 (peeled )
  •  Vinegar..1/2 cup
  • Sugar - 1 tsp
  • Water ..1 cup
  • Cornflour ..1 tbsp ( mix in 1 tblsp water )
  •  Oil...3 tsp
  •  Salt to taste


Method
Boil water ,  Switch off then add the dry red chilly and let it soak for 15 mins n when cooled grind the chillies along with water, vinegar, sugar ,salt n garlic flakes to a puree .

In a kadai add oil n heat it , add the puree n boil it on medium to sim flame for 5 to 10 mts .When its hot add the chilli garlic puree , now add the cornflour mix  n quick boil ..if its too thick add little water of desired consistency n keep it medium consistency. 

Enjoy with Momos ... 

The remaining  keep in an airtight container in fridge as it will last for few weeks if done with proper care . 

Can eat with Momos, Wontons, fried rice, noodles , spring rolls etc etc ... 

Note: can use any vegetable of one's choice . 

Tuesday, March 7, 2017

Instant Ready made Multi Millet Dosa Flour Dosa ( Fox tail, Kodo, Proso, Ragi, Pearl, Little, Great ( all these Millet's used in ) along with Urid flour ) with Spicy South Indian Styled Mushroom Masala .

Instant Ready made Multi Millet Dosa Flour Dosa ( Fox tail, Kodo, Proso, Ragi, Pearl, Little, Great ( all these Millet's used in ) along with Urid flour ) with Spicy South Indian Styled Mushroom Masala .

  • Multi Millet Dosa Flour ...2 cup's
  •  Water as required to prepare dosa batter consistency 
  •  Salt to taste . 


Method 
In a bowl add the multi Millet  dosa flour, salt n enough water as of dosa consistency.

 Heat a dos tawa , drizzle oil n pour a ladle full batter n spread n cook on both the sides till crisp 

Note : no need to ferment the batter

 South Indian Styled Mushroom Masala 
  • Mushroom's ..1 packet 
  • Oil ...2 tsp
  •  Mustard seeds..1/2 tsp 
  • Cumin Seeds .. 1/4 th tsp 
  •  Urid dhal ..1 tsp
  •  Methi /Fenugreek seeds..1 pinch
  •  Hing/Asafoetida ..1 pinch 
  • Tamarind..Marble size ( soak in water for 10 mts n extract  the thick juice ) 
  •  Green chilly ..2  chopped 
  • Onion ...  1 huge Sliced 
  • Grated Coconut ...1 tblsp 
  •  Sambar Powder... 2 tsp 
  • Salt to taste 


 Method 
Wash mushrooms well n chop  them .. 

Grind grated coconut and sambar powder to coarse paste .

 In a kadai add oil, splutter mustard seeds n cumin seeds , add urid dhal , hing ,  methi seeds , curry leaves n chopped green chilly n fry for a while . Add chopped onion n fry till transparent , Add tamarind pulp, coarsely ground mix, water n chopped mushrooms along with salt n boil ... 

Let the gravy be of medium Consistency n this is my own innovation .

Thori upkari, Thori saaru, Kirla (Brinned Bamboo shoot spicy dosa ) sanna Polo, Kirlu ( Brined Bamboo Shoot ) Fried, Tomato Peas Baath, Chanadhal Vadai, Ukde Seeth n Carrot Payasam

Thori upkari, Thori saaru, Kirla (Brinned Bamboo shoot spicy dosa ) sanna Polo, Kirlu ( Brined Bamboo Shoot ) Fried,  Peas Tomato Masala RiceBaath, Chanadhal Vadai, Ukde Seeth n Carrot Payasam 

Kaali Thori Saaru N Kaali Thori Upkari 

  • Kaali Thori ( Black Beans )- 1 cup 
  • Salt to taste 

Seasoning for Saaru (Rasam) 

  • Oil-1 tsp 
  • Dry red chillies-  2 or 3
  • Crushed Garlic flakes - 6 

Seasoning for Upkari 

  • Oil-1tsp
  • Mustard seeds-1/2 tsp
  • Hing/Asafoetida- 2 pinch 
  • Dry Red chillies- 2 or 3 
  • Grated coconut- 4 tsp  

Method for Saaru ( Rasam ) 
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 ). 

Separate the cooked liquid and the cooked black beans ( Kaali thori )  .

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

Method for upkari
In a kadai add oil , splutter mustard seeds, add torn dry red chillies , hing n then the cooked kaali thori, salt  n cook ... lastly garnish with grated coconut . switch off the gas . 


Keerla Sanna polo ( Brined Bamboo shoot spicy dosa )

  • Brined Bamboo Shoots- 2 or 3 pieces .
  • Raw Rice- 1 cup 
  • Dry Red Chilles- 4 to 5
  • Tamarind -Tamarind seed size
  • Salt only if required as Brined bamboo shoots has already salt in it . 


Method 
Soak Brined bamboo shoots in water overnight . Wash it properly rinsing it three or four times to remove excess salt . chop it to fine pieces . 

Soak Raw Rice for about 2 hours .Grind it along with dry red chilles, Tamarind n chopped brined bamboo shoots to a batter . Remove the batter n add salt only if required .The ground batter has to be thick .  

 Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close the lid and  roast ! drizzle little oil on the edges n then toss the dosa on the other side n roast till done ! 


 Brined Bamboo shoot fries 

  • Brined Bamboo Shoots- 15 
To grind to a paste 
  • Raw Rice- 1 cup 
  • Dry red chilles- 10 to 12 or according to the taste 
  • Hing-2 pinch 
  • Salt only if required  

Method 
Soak Brined Bamboo shoot pieces in water overnight . wash it well n rinse around 4 to 5 times to remove excess salt . crush them roughly .keep aside . 

Soak Raw rice for about 2 hours n then grind it with dry red chilly , hing to a very fine paste ( dont add much water while grinding )  check salt n add only if required as the brined bamboo shoot already has enough salt .

Apply this ground paste to the roughly crushed bamboo shoot n keep aside for 1/2 an hour n then deep fry till crisp .  


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 . 


Chana Dhal Vada

  • Chana Dhal ..1 cup 
  • Green chilly ...4 
  • Grated Coconut ..1/4 th cup 
  •  Ginger ...1/2 inch piece. 
  • Asafoetida /Hing .. small piece as i use solid hing .
  • Curry leaves ...2 sprig's chopped 
  • Sabbasige soppu/Dill leaves ,chopped ...1/2 cup 
  • Coriander Leaves ,chopped...1/4 th cup 
  • Salt to taste 


Method 
Wash n soak chana dhal for about 2 hours ..

 Grind it coarsely with green chilly, grated coconut,hing  n  ginger .Add this ground batter in a bowl with salt n add chopped curry leaves , dill leaves ,coriander leaves n mix well 

Make equal sized balls , Flatten a little .. 

Heat oil in a kadai ... add the Vada's one by one around 4 n deep fry till done . 

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