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Monday, July 31, 2017

Raw Banana Bhaja ...An Orissa delicacy

Raw Banana Bhaja ..An Orissa delicacy 
  • Raw Banana  .. 2 
  • Dry red chilly ... 4  
  • Garlic flakes ... 6 
  • Mustard seeds ..1/2 tsp  
  • Salt to taste 
  • Oil to tawa fry as needed . 

Method 

Wash n peel the raw banana n chop into roundels . 

Grind the dry red chillies, garlic flakes n mustard  seeds to a fine paste . Remove n add salt n mix well .

Apply the ground paste to the raw banana  roundels n keep aside for about 5 mts . 


Heat a tawa , drizzle oil n place the marinated raw banana  roundels n shallow fry on both sides till done

Double Beans Ambat adding Bimbul / Double Beans cooked in Coconut Based Masala adding Bilimbi

Double Beans Ambat adding Bimbul / Double Beans cooked in Coconut Based Masala adding Bilimbi 

  • Jeev Double Beans /Tender Double Beans  ... 1 cup 
  • Onion roughly chopped ..1 
  • Bilmbul/Bilimbi... 2 

To grind to a fine paste 

  • Grated coconut.. 1 cup
  • Roasted dry red chilly  .. 4 
  • Salt to taste 
Season
  • Oil..2 tsp
  • Onion chopped ..1 


Method
Wash tender double  beans n pressure cook it with chopped onion for just one whistle with little water . 


cook bimbul in little water till soft but not mushy . 

Grind all the ingredients meant to grind to a fine paste 

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

Saturday, July 29, 2017

Surna Rawa Tawa Podi /Yam Rawa Tawa Fries

Surna Rawa Tawa Podi /Yam Rawa Tawa Fries  
  • Surnu/Yam   -  1/4 th kg 
  • Red chilly powder- 1 tblsp 
  • Turmeric powder- 1/2 tsp
  • Hing /Asafoetida- 2 pinch 
  • Rice Flour ... 1 tblsp 
  • Semolina /Rawa - 1/4 th cup 
  • Salt to taste 
  • Oil to shallow fry 
Method 
 Peel the Surnu and cut it into medium thin slices . Pressure cook Yam for 1 whistle ..cool n dry it well . 


 It is very  itchy so  don't touch water and make sure your hands are dry when you cut them. You can apply thick tamarind paste n then wash hands . 

In a bowl add the  red chilly powder, turmeric powder , hing , rice flour,  salt n  cooked surnu slices n mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat a tawa , drizzle oil n place the marinated pieces side to each other n roast on both sides till crisp .  

Karathe Podi n Thaikela Muddo Smeared with Coconut Oil

Karathe Podi n Thaikela Muddo Smeared with Coconut Oil 

Karathe Podi /Bitter Gourd deep fries
  • Bitter Gourd -  2 
  • Red chilly powder-3 tsp 
  • Rice flour- 1 tblsp 
  • Hing - 2 huge pinch 
  • Turmeric powder- 1/4 th tsp 
  • Salt to taste 
  • Oil for deep frying 
Method 
Wash the bitter gourd's , chop into roundels . wash this in water for about 4 to 5 times n apply salt to it n keep aside for 1 hour .

In a bowl add red chilly powder ,rice flour,hing , turmeric powder n salt    Squeeze well the salted bitter gourd roundels n add , mix well .. set aside for few mts.
Heat oil in a kadai  n deep fry the marinated roundels till crisp  4 to 6 at  time . 

Thaikele Muddo with coconut oil 
  • Thur dhal... 1 fist 
  •  Raw rice..1 cup 
  • Grated coconut..2 cup's
  • Tamarind-marble size
  • Dry red chillies..12
  •  Roughly chopped thaikelo leaves..2 cup's
  • salt to taste  
Method  
Soak thur dhal n rice for 2 to 3 hours . 

First grind  grated coconut,tamarind n red chillies to a paste along with salt n then add soaked rice n thur dhal n grind again for a semi coarse paste adding very little water . 

Remove the batter add chopped thailkelo leaves ..mix well . 

Grease idli moulds or a deep plate .. fill in the batter n steam for 20 mts !

Ukde Seeth , Ambuli Chutney , Kaali Thori Saru, Kaali Thori Upkari n Semebadane Tawa Rawa Fries .


Ukde Seeth , Ambuli Chutney , Kaali Thori Saru, Kaali Thori Upkari n Semebadane Tawa Rawa Fries . 

Ambuli Chutney /Raw Mango Chutney .



  • Raw Mango ...1 Medium
  • Oil ...1 tsp
  •  Urid dhal ...1 tsp
  •  Grated coconut..3/4 th  cup
  • Roasted dry red chilly ..4 to 5
  • Salt to taste

Seasoning

  • Oil..1 tsp
  •  Mustard seeds..3/4 th tsp
  •  Methi seeds ..1/4 th tsp

Method
Wash n peel the mango...chop them roughly.

 In a pan add oil n roast urid dhal ..

Grind grated coconut n roasted dry red chilly to a paste n just before removing the ground paste add the chopped raw mango ,roasted urid dhal n grind semi coarsely for a second . Remove add salt n give the seasoning . 


Note : The chutney should not be too fine it has to be semi coarse  

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 .


Semebadane /Chayote squash Tawa Rawa Fries
  • Tender Semebadane /Chayote squash - 
  • Red chilly powder- 1 tblsp
  • Turmeric powder- 1/2 tsp
  • Rice flour - 3 tsp 
  • Hing /Asafoetida- 2 pinch 
  • Semolina /Rawa - 1 tblsp 
  • Salt to taste 
Method 
Wash n slice the Semebadane into  thin  roundels .

In a bowl add the  red chilly powder, turmeric powder, rice flour , hing ,salt n semebadane roundels .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat a tawa , smear little oil n shallow fry on both sides till crisp.

Thursday, July 27, 2017

White Rice, Dalithoy Shevai n Rossu , Ambe Upkari,Kadgi Chakko, Kadgi Rawa Podi , Batate Happolo, Vodi , Nonche , Shemiya Kheer n Curds .

White Rice, Dalithoy Shevai n Rossu , Ambe Upkari,Kadgi Chakko, Kadgi Rawa Podi , Batate Happolo, Vodi , Nonche , Shemiya Kheer n Curds .

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 . 

Shevai/ Rice Noodles 
  • Rice-2 cups
  • Grated fresh coconut-1 cup
  • Coconut oil -for greasing
  • Salt to taste .

Method:
Soak the rice in water for around 3-4 hrs.

Grind it to a smooth paste with grated coconut and salt, adding required amount of water. 

In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .

Make balls of the dough and steam it for 15 to 20 minutes.

Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging sevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .

Spread a clean wet cloth ,n place the shevai's on it ...  


Rossu (Sweet Coconut Milk)
  •  Grated Coconut ... 2 cups 
  • Jaggery powdered/crushed .. 1/4 th cup adjust as per sweetness . 
  • Cardamom powder .. ½ tsp 
Method
 Grind grated coconut n extract the thick coconut milk n discard the residue .  
Add this coconut milk in a bowl along with powdered jaggery n mix well ..till jaggery melts ,add cardamom powder n mix again . 
Kadgi Chakko ! ( Raw Jack fruit in coconut based dry masala ) 


  • Raw jack fruit - 1/2 kg ( Remove the tough skin n cut it into 2 inch pieces )
To grind
  • Grated coconut- 2 cups
  • Roasted dry red chillies- 6 to 8 or according to the taste 
  • Urid dhal- 2tsp
  • Tamarind - Tamarind seed size 
  • Salt to taste

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

Method 

Pressure cook the raw jack fruit pieces for 1 whistle ... cool n smash them roughly with hands ( dont discard the water ) 

In little oil , fry urid dhal till brown ... keep aside n let it cool .

Grind little grated coconut along with roasted dry red chillies n  tamarind to a fine paste n later add the rest grated coconut , roasted urid dhal n grind just for a minute to a coarse paste ( dont add too much water while grinding ..just a sprinkle ) 

In a kadai add oil, sputter mustard seeds n add curry leaves , ground masala , the retained water along with salt n roughly mashed raw jack fruit n boil well till the water evaporates .  

Ambe upkari  ..A typical amchi seasonal delicacy ! its sweet ,spicy n tangily yummz !
  • 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 .. 

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 . 

Semiya Kheer /Vermecilli Kheer
  • Milk - 5 cups
  • Vermicelli - 75 grams
  • Sugar - ½ cup or according  to the sweetness 
  • Cashew nuts - 8 - 10
  • Powdered Cardamom  - 1/2 tsp 
  • Raisins -10 
  • Ghee - 2 tsp for frying vermecilli n 2 tsp for frying the nuts . 
Method 
Heat 2 tsp of ghee in a pan and roast Vermicelli/semiya on low flame till golden brown.

Remove the Vermicelli from the pan and keep aside.

In the same pan, again heat some more ghee and fry cashew nuts and raisins separately and keep it aside.

Boil milk in a heavy bottomed pan.

Then add the roasted vermicelli to the milk and cook till it becomes soft.

Keep stirring continuously it to prevent it from burning.

Then add sugar and mix till it completely dissolves.

Now add cardamom powder to the mixture and garnish it with cashew nuts and raisins..

Shevai n Rossu / Rice Noodles Dunked in a Pool of Sweet Coconut Milk

Shevai n Rossu / Rice Noodles Dunked in a Pool of Sweet Coconut Milk 

Shevai/ Rice Noodles 
  • Rice-2 cups
  • Grated fresh coconut-1 cup
  • Coconut oil -for greasing
  • Salt to taste .

Method:
Soak the rice in water for around 3-4 hrs.

Grind it to a smooth paste with grated coconut and salt, adding required amount of water. 

In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .

Make balls of the dough and steam it for 15 to 20 minutes. 


Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging sevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .  

Spread a clean wet cloth ,n place the shevai's on it ...  

Rossu (Sweet Coconut Milk)
  •  Grated Coconut ... 2 cups 
  • Jaggery powdered/crushed .. 1/4 th cup adjust as per sweetness . 
  • Cardamom powder .. ½ tsp 
Method
 Grind grated coconut n extract the thick coconut milk n discard the residue .  
Add this coconut milk in a bowl along with powdered jaggery n mix well ..till jaggery melts ,add cardamom powder n mix again . 
In a plate add 3 to 4 Shevai n add 2 tblsp of Rossu n relish 

Wednesday, July 26, 2017

Kaali Thori , Masinga Sange adding Ambado Koddel /Black Beans cooked in Coconut Based Gravy adding sour Hog Plums .

Kaali Thori , Masinga Sange adding Ambado Koddel  /Black Beans cooked  in Coconut Based Gravy adding sour Hog Plums .
  • Kaali Thori ( Black beans )- 1/2  cup 
  • Drumstick ..1  
  •  Ambado/SourHog plums ..2 
To grind 
  • Grated coconut- 1 cup
  • Roasted dry red chillies- 4 to 6  
  • Salt to taste 
Seasoning 
  • Oil- 2 tsp
  • Crushed Garlic Flakes ...6 to 8
Method

Soak kaali thori ( Black Beans ) overnight.

 Wash the drumstick n chop into 2 inch pieces ..Remove the fibre .

Wash n roughly crush the sour hog plums .

Pressure cook Kali thori , till cooked but not mushy  .

In little water cook chopped drumstick till soft along with crushed sour hog plums

Grind grated coconut n roasted  dry red chillies to a fine paste .

Add the ground paste to the cooked stuffs, along with salt  n boil well.Then later give the seasoning .  

Ukde Seeth, Dhal Rasam , Baby Corn Bajo, Ranjaka ( Spicy Kempu/Red Chutney ) Vaali Sukke n Bangbale Kele Upkari .

Ukde Seeth, Dhal Rasam , Baby Corn Bajo,  Ranjaka ( Spicy Kempu/Red Chutney ) Vaali Sukke n Bangbale Kele Upkari . 

Dhal Rasam 

  • Thur Dhal.. 1/2 cup
  •  Tomatoes ...2 huge fully ripened 
  •  Rasam Powder .. 2 tsp heaped 
  • Tamarind .. Goose berry size
  •  Salt to taste


Seasoning

  •  Oil..2 tsp 
  • Garlic flakes crushed ...6 


Garnishing 

  • Chopped coriander leaves .. 1 tsp 


 Method
 Wash n pressure cook dhal with tomatoes .. Cool n churn well ..

Soak Tamarind in little water for about 20 mts , Squeeze well the tamarind n add rasam powder to it n mix well ..

Add this tamarind rasam mix water to the cooked dhal tomato n boil well adding salt n then give the seasoning n garnish 

Baby Corn Bajo/Besan Fries 
  • Baby corn -- 10 
  • Gram flour/Besan flour – 1/4 th cup
  • Rice flour    --  3 tsp 
  • Asafoetida /Hing     -A big pinch 
  • Chiliy Powder   --  1 tsp
  • Ajwain/Carom seeds --1/2 tsp
  • salt  --to taste
  •  Water to prepare batter 
  • Oil for deep frying


Method
Wash n Cut the  Baby corns into four in length wise

 In a bowl add besan, rice flour , hing, chilly powder , ajwain n salt ..add water to prepare a semi solid batter

 Heat oil in a kadai n dip the baby corn slices in the prepared batter n deep fry 4 to 5 at a time till crisp . 

 Kempu Chutney /Red chilly chutneyRanjaka-The famous Uttara kannada ,Dharwad Special ! 
  • Kashmiri dry chillies- 1 fist 
  • Garlic flakes-6 to8
  • Jaggery - marble size 
  • Tamarind pulp- 3 tsp 
  • salt to taste 
Seasoning
  • Oil-3 tsp
  • Cumin seeds-1/2 tsp 
  • Curry leaves-1 sprig 

Method 
Soak red chillies in  little water for about 1 hour n then boil it .. cool n grind along with garlic flakes to a fine paste .. 
In a kadai add oil, cumin seeds , curry leaves , ground paste , salt ,tamarind pulp n jaggery , boil for a while .. 

Vaali Sukke / Malbar Spinach Cooked in Coconut Based Dry Masala 
  • Vaali /Indian spinach , washed n chopped leaves n tender stem ... 2 cup's 
  • Jack Fruit Seeds ..8 

To grind to a semi coarse paste
  •  Grated Coconut ..1 cup
  •  Roasted Dry red chilles ...6 
  • Urid dhal .. 2 tsp ( roasted in little oil , till brown ) 
  • Tamarind ..Tamarind seed size 
  • Salt to taste 

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


Method
 Remove the skin of the jackfruit seeds ,wash it n  pressure cook it with vaali stem just for one whistle .

 In a vessel add chopped vaali leaves n cook it in little water till soft . 

Grind grated coconut , tamarind n roasted dry red chilly to a semi coarse paste n just before removing the batter ,add the roasted urid dhal n grind for just a round . 

Remove the ground masala ( dont add much water while grinding ) . 

In a kadai add oil, splutter mustard seeds , add curry leaves , ground masala ,cooked stuffs n salt ..boil till it becomes dry .

 Bangbale Kele Upkari/Raw Banana Stir Fry 
  • Bangbale Kele /Raw Banana - 1 
  • Salt to taste
  •  Water ..little 

Seasoning 
  • Oil ..1 tsp 
  • Mustard seeds ..1/2 tsp 
  • Red Chillies – 2 

Method 
Wash n peel the skin of the Raw Banana and chop them into pieces of ½ inch cubes . Add these in water n wash .. 

In a kadai add oil, splutter mustard seeds,add torn dry red chilly n fry for a while, add the raw banana cubes , n saute for a while , add salt n little water n cook till done . Stir in between .