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Wednesday, April 26, 2017

Egg Masala Gravy

Egg Masala Gravy 

  •  Eggs ..5 
  • Onion ..1 huge 
  • Tomato ..2  
  • Curry leaves..1 sprig   


To grind to a fine paste 

  • Dry Red Chilly .. 4 to 6 ..i used Byadagi Chilly)
  •  Pepper Corns... 15 to 20 seeds 
  • Whole Coriander seeds... 2 tsp
  •  Cumin seeds..1 tsp 
  • Methi/Fenugreek seeds..1/4 th tsp 
  • Cinnamon ..2 inch piece
  •  Garlic flakes..12 ( remove skin n roughly chopped ) 
  • Onion ..1 small . ( chopped )
  •  Grated coconut ... 1 tblsp 
  • Turmeric Powder..1/2 tsp 
  • Tamarind.. Tamarind seed size
  •  Salt to taste .


Method 
Wash eggs n boil them ... cool n peel the eggs ... Make a few slashes in them as that will aid the masala to penetrate inside the eggs 

Chop Onion n Tomatoes 

 Dry roast dry red chilly, pepper corns, coriander seeds, cumin seeds, methi seeds , Cinnamon, grated coconut ,chopped garlic flakes n chopped onion just for 2 mts .. Cool n grind it with turmeric power n tamarind with little water to a fine paste . 

 In a kadai ..add oil, add chopped onion n fry till reddish brown , add curry leaves n stir for few seconds .Add chopped tomatoes n fry till mushy ...now add the ground masala n fry well till the raw smell goes ...Add water for gravy consistency n boil well ...Add the boiled eggs n boil for a minute or 2 .

Serve hot with Rice. Rottis. Phulkas . 

Tuesday, April 25, 2017

Zeera Rice.. Version 1

Zeera Rice.. Version 1 

  • Cooked Basmathi Rice- 2 cup's 
  • Salt to taste .

For Seasoning

  • Ghee ...1 tblsp 
  • Cumin seeds..2 tsp 
  • Cloves ..3 or 4
  • Green Whole Cardamom..4 or 5
  •  Cinnamon Stick ..1inch 
  • Bay Leaf ..1 broken 

Garnish 

  • Coriander leaves chopped ... 1 tblsp

Method 
In a kadai , add ghee n then add cumin seeds , cloves, green whole cardamom , cinnamon stick n bay leaf ...stir for few seconds ...  add cooked  Basmathi rice ,salt n mix well . Garnish with Chopped coriander leaves n mix again .. 

Serve hot with Dhal fry or any other spicy gravy of ones choice . 

Sunday, April 23, 2017

Ukde Seeth , Tomato Rasam , Matti Gulla Drumstick Talasani, Mlore Yellow Cucumber with Drumstick Koddel , ( Magge Masinga Sange Koddel ) Curds n Roasted (bajjilale limbiya kaale nonche ) Lime Pickle . Toma

Ukde Seeth , Tomato Rasam , Matti Gulla Drumstick Talasani, Mlore Yellow Cucumber with Drumstick Koddel , ( Magge Masinga Sange Koddel ) Curds n  Roasted (bajjilale limbiya kaale nonche ) Lime Pickle . 

Tomato Rasam 
  • Tomatoes ..2 huge fully ripened 
  • Rasam Powder..1 tsp 
  • Tamarind ..marble size 
  • Green chilly ..1 
  • Jaggery ..a small piece 
  • Salt to taste
Seasoning 
  • Oil..1 tsp 
  • Mustard seeds ... 1/2 tsp 
  • Curry leaves ..1 sprig 
Method 
Wash n boil the tomatoes , cool, peel the skin n make puree of it . Add water for rasam consistency , add slit green chilly , tamarind , jaggery ,salt n rasam powder n boil well . Then give the seasoning 

 Matti Gulla Talasani   ( Seasonal Brinjal stir fry )
  • Matti Gulla/Seasonal round brinjal ... 2
  • Drumstick ..2
  • Salt to taste

Seasoing
  • Oil.. 2 tsp
  • Mustard seeds.. 1 tsp
  • Dry red chilles ... 4

Method
Wash n chop the matti gulla into 2 inch pieces .

Wash , chop the drumstick to 2 inch pieces n remove the fibre .

In a kadai add oil, splutter mustard seeds, add torn dry red chilles, chopped matti gulla, chopped drumstick ,  little water , salt n cook till done 

Magge n Masingasange Koddel ! ( Mangalore cucumber n drumstick in coconut based gravy ) 
  • Mangalore cucumber -chopped with skin to cubes-2 cups
  • Drumsticks- scrap n cut into 1 inch -1 cup 
  • Grated coconut-1 cup
  • Red chilly -4 to 5 or according to the taste ( fried in little oil )
  • Tamarind -tamarind seed size 
  • salt to taste 

Seasoning 
  • Crushed Garlic- 7 to 8 flakes 
  • coconut oil-1 tsp 
Method 

Cook Mangalore cucumber n Drumstick till tender 

Grind grated coconut, chillies n tamarind to a fine paste , add this ground masala to the cooked veggies along with salt n boil it ! 

Season with Crushed garlic in coconut oil ! 

Note : The gravy has to be slightly thick

Saturday, April 22, 2017

Birinda/Kokam/Purnali Juice adding Sabza Seeds .


Birinda/Kokam/Purnali Juice adding Sabza Seeds .

  •  Dried Kokam Petals.. 10 /14 
  •    Water ... 4 to 5 glasses
  •  Sugar as per taste
  •  Sabja Seeds /sweet Basil Seeds ... 1 tsp heaped 


Method 
Wash n soak Sabja seeds in little water for about 1/2 an hour or till it swells . 

Wash the kokam petals to remove any dirt .

 In a vessel add water , add the kokam petals n boil for few mts . Allow it to cool .

Add sugar n stir well till sugar dissolves . Add soaked sabja seeds n mix well 

.Refrigerate for 1/2 an hour n serve chilled . 

Thursday, April 20, 2017

Moong Dhal Masala Chilla

Moong Dhal Masala Chilla 

  • Moong Dhal/Yellow split moong ..1 cup
  •  Cumin seeds ..1 tsp
  •  Coriander seeds ..2 tsp 
  • Red chilly ...3 or 4 
  • Hing/Asafoetida ..2 pinch . 
  • Salt to taste .


 Method 
Wash n soak moong dhal overnight n grind it with Cumin seeds, coriander seeds , dry red chilly n hing to a fine paste . Add salt .

 Heat a dosa tawa, drizzle oil . Pour a ladle full batter n cook on both sides . 

Serve hot with a blob of butter

 Note : No need for fermentation . 

Wednesday, April 19, 2017

Moongdhal n Rice Sweet Khichdi !

Moongdhal n Rice Sweet Khichdi !
  • Raw rice ..1 cup i used sona masuri 
  •  Moong dhal..1 cup 
  • Orange sized jaggery... 1 , crush it ( adjust according to sweetness preferred ) 
  • Grated coconut.. 1 cup 
  •  Cardamom powder...1 tsp
  • Ghee...1 tblsp
  •  Cashew nuts ..10 
  • Raisins... 10 
  • Kadli kele /Yellaki Banana ...2 or 3   (sliced ) 
 Method 
Dry roast moong dhal till the raw smell goes . 
Pressure cook both rice n moong dhal adding enough water till soft but not mushy .

 In a kadai add this cooked rice n dhal, crushed jaggery n cook well till jaggery melts . 

Then add in grated coconut, mix well  n stir till it dries . 

Melt ghee in a pan, add in cashew nuts n raisins n roast till  turn golden brown.

Add this to the khichdi and mix well..  Now take a steel plate ...add this cooked khichdi in it n pat with back side of the spoon ( normally done with fingers ) ... top with  sliced banana.

 Serve adding a tsp of Ghee for that extra yum 

Sunday, April 16, 2017

Manji / Pomfret Rawa fries !

Manji Pomfret Rawa fries !
  • Pomfret /Maanji  - 1 
  • Red chilly powder- 2 tsp 
  • Turmeric powder- 1/4 th tsp
  • Asafoetida/Hing - 2 pinch 
  • Rice flour-3 tsp
  • Semolina /Rawa- 1 tblsp  
  • Salt to taste 

Method 
Clean the pomfret , slice them ..keep aside

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

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

Egg Biryani With Tomato Onion Raitha .


Egg Biryani With Tomato Onion Raitha . 
Egg Biryani
  • Boiled Eggs - 3 
  •  Oil ...2 tsp
  •  Red chilly powder ...2 tsp 
  • Salt to taste 
  •  Cooked Rice ...11/2 cup's ( i used sona Masuri rice ) can use Basmati rice too . 
  • Ghee ...1 tblsp 
  • Cloves..4 
  • Cinnamon ..1 inch stick 
  • Bay leaf... 1 broken 
  • Green Cardamom with pods ..2 
  • Cashew nuts ... 6 to 8 slit . 
  • Onion - 1 large 
  • Green Chilly- 2 slit
  • Ginger Garlic Paste - 1 tsp 
  • Tomato - 1 
  • Mint Leaves - 1/4 th cup 
  • Coriander leaves - 1/4 th  cup 
  • Chilly  Powder - 2 tsp
  • Turmeric powder..1/4 th tsp 
  • Garam Masala powder - 1 tsp 
  • Curd  - 1/2 cup
  • Salt to taste


Method
Slice onion thinly  , chop tomato, chop mint n coriander leaves  n slit green chilly . 


In a bowl add a red chilly powder n salt ,..mix well, sprinkle water n make a paste.

 Add the boiled peeled whole eggs n mix well .

Heat a tawa , drizzle 2 tsp oil n place this coated eggs n roast on all sides  Remove it n keep aside . 

Melt ghee  in a kadai, add cloves, cardamom, Cinnamon cashew nuts ,
bay leaf n stir for few minutes , add sliced onion n cook till golden , add ginger garlic paste n slit green chilly n stir well . Add chopped tomato  n cook till mushy, Add chopped mint n coriander leaves n stir till it Wilt's . Add all the powders along with salt n stir for a minute . Add curds n stir well till it thickness . Add cooked rice n mix well . Place the roasted eggs n serve hot . 


Onion Tomato Raitha 

  • Curds ...1 cup 
  • Chopped onion ...1/4 th cup
  •  Chopped tomato ..1/2 cup 
  • Green chilly ...1 chopped 
  • Salt to taste .


 Method
 In a bowl add curds n churn it ... 
Add the chopped onion, tomato n green chilly along with salt n mix well . 


Potato .Onion n Beans Upkari

Potato .Onion n Beans Upkari 

  • Potato ... Peel skin n chop to 2 inch cubicals ...1/2 cup
  •  Onion ... chopped ...1/2 cup 
  • Beans ..chopped ...1/2 cup 
  • Oil..1 tsp
  •  Mustard seeds .. 1/2 tsp 
  • Dry red chilly ..2 or 3 broken ..
  •  Salt to taste . 


Method 
In a kadai add oil n splutter mustard seeds, add torn dry red chilly n stir for few seconds , add chopped onion n fry till transparent , add chopped potato n beans, stir ,add little water n salt ..Keep covered n cook till done . 

Tuesday, April 11, 2017

White Rice , Dalithoy ,Ambe Upkari n Bibbe Upkari

White Rice , Dalithoy ,Ambe Upkari n Bibbe Upkari 

Dalithoy 
  • Toor dal - 1 cup
  • Green chilly - 1 /2 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 . 
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 .. 


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 
  • Hing/Asafoetida.. 2 pinch 
  • Green chilly slit..1 
  • Broken red chillies - 2 


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 hing , then slit green chilly ,  add torn dry red chilles , peeled cashwenuts , sliced gherkins along with salt n water , cover n cook till done . Add grated coconut n mix well . 

Nimbe Hannina Panaka

Nimbe Hannina Panaka

  • Water – 6 cup's 
  • Lemon  – 2
  • Sugar – 6 tsp or according to the sweetness . 
  • Salt – 3 to 5  pinches 
  • Cardamom Powder – 1/2 tsp 
  • Edible Camphor – 2  pinch
  • Saffron strands – 1/2 tsp 


 Method
 Soak Saffron strands in 1/4 th cup water for 20 mts .

  In a vessel add water, lime juice , sugar , cardamom powder , edible camphor powder n saffron strands  mix well . ... keep so for 10 mts so that all the flavour sets in ... 

Serve chilled . 

Ram Navami Spread ... Sprouted Green Gram Usli , Raw Mango, cucumber ,Chanadhal Kosambari, Huli Avalakki , Nimbe hannina paanaka with saffron n Chibda harshale ( Musk Melon Rasayana on a plantain leaf

Ram Navami Spread ... Sprouted Green Gram Usli , Raw Mango, cucumber ,Chanadhal Kosambari, Huli Avalakki , Nimbe hannina paanaka with saffron n Chibda harshale ( Musk Melon Rasayana  on a plantain leaf 

Sprouted Green Gram Usli with Ground Masala 

  • Sprouted Green Gram - 2 cups
  • Grated coconut-1/2 cup
  • Green chillies- 3  or according to the taste
  • Hing/Asafoetida- 2 pinch
  • Coriander leaves- 1 fist 
  • Salt to taste 

Seasoning

  • Oil- 2 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves-1 sprig 
  • Hing-a pinch 
Garnishing 
  • Lime juice-1tsp
Method
 Cook sprouted green gram in little water till soft but not mushy .

Grind grated coconut, hing, coriander leaves,  green chillies n salt to a   little coarse paste .

Ina  kadai add oil, splutter mustard n then add hing, curry leaves n the ground paste n fry till the raw smell goes. Add the cooked sprouted green gram  n mix well . switch off and add lime juice 


Raw Mango, Cucumber ,Chanadhal Kosambari, 
  • Chana Dhal - 1 tblsp 
  • Chopped Green chillies...3 
  •   Finely chopped Cucumber,without skin ..1 cup 
  • Chopped Raw Mango with skin  .. 1/2 cup 
  • Grated coconut.. 2 tsp 
Seasoning  
  • Oil ...2 tsp 
  • Mustard seeds: 1/2 tsp
  • Hing /Asafoetida -a pinch 
  • Curry leaves-1 sprig 

Garnishing 
  • chopped coriander leaves -2 tsp
  • Salt: to taste

 Method:
Soak chana dhal in water for about an hour n drain the water completely .. keep aside ..

In a bowl add chana  dhal, chopped cucumber,chopped raw mango , chopped  green chillies, grated coconut , salt , chopped coriander leaves n mix thoroughly.

Give the  seasoning  and mix well .


Huli Avalakki ( Tangy Phova )
  • Thick Phova ..2 cup's
  • Tamarind...lemon size
  • Jaggery marble size..2


To grind

  • Grated coconut... 1/2 cup
  • Mustard seeds.1/2 tsp
  • Cumin seeds..1 tsp
  • Dry red chilly ..4
  • Salt to taste 


Seasoning

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


Method
Wash n soak thick phova in just enough water for about 10 mts ... dont add much water as it will become mushy ..see to it that each grain  is separate n soft but not mushy when touched . 

Soak tamarind n jaggery in very little water for about 20 mts , let the jaggery dissolve . squeeze well the tamarind n discard the residue ..keep aside the tamarind extract jaggery water . 


Grind grated coconut , mustard seeds, cumin seeds , dry red chilly n salt to a fine powder without adding water . 


Add the ground masala to the tamarind jaggery water , mix well .. add the soaked phova n mix well again .



Nimbe Hannina Panaka


  • Water – 6 cup's 
  • Lemon  – 2
  • Sugar – 6 tsp or according to the sweetness . 
  • Salt – 3 to 5  pinches 
  • Cardamom Powder – 1/2 tsp 
  • Edible Camphor – 2  pinch
  • Saffron strands – 1/2 tsp 


 Method
 Soak Saffron strands in 1/4 th cup water for 20 mts .

  In a vessel add water, lime juice , sugar , cardamom powder , edible camphor powder n saffron strands  mix well . ... keep so for 10 mts so that all the flavour sets in ... 

Serve chilled . 

Chibbada Harshale (Muskmelon Rasayana )
  • Thick coconut Milk freshly made or canned ones  -1 cup
  • Muskmelon -1 
  • Grated Jaggery -1/4th cup or according to the taste 
  • Powdered Cardamom -1/2 tsp
  • Thin Phovu/Beaten rice -1/2 cup 

Method 
Grind grated coconut n squeeze out thick milk of it ..


peel , wash n cut the Musk Melon into 2 pieces ... squeeze well the one half n chop the other half to tinny 2 inch pieces ...

Add the squeezed muskmelon  in a bowl along with coconut milk , jaggery powder n mix well till the jaggery powder dissolves ... add cardamom powder and chopped Muskmelon pieces , mix n  keep in refrigerator for 20 mts .. n just before eating add thin phovu /beaten rice .. 

Raw Mango, Cucumber ,Chanadhal Kosambari,

Raw Mango, Cucumber ,Chanadhal Kosambari, 
  • Chana Dhal - 1 tblsp 
  • Chopped Green chillies...3 
  •   Finely chopped Cucumber,without skin ..1 cup 
  • Chopped Raw Mango with skin  .. 1/2 cup 
  • Grated coconut.. 2 tsp 
Seasoning  
  • Oil ...2 tsp 
  • Mustard seeds: 1/2 tsp
  • Hing /Asafoetida -a pinch 
  • Curry leaves-1 sprig 

Garnishing 
  • chopped coriander leaves -2 tsp
  • Salt: to taste

 Method:
Soak chana dhal in water for about an hour n drain the water completely .. keep aside ..

In a bowl add chana  dhal, chopped cucumber,chopped raw mango , chopped  green chillies, grated coconut , salt , chopped coriander leaves n mix thoroughly.

Give the  seasoning  and mix well .