Sunday, December 31, 2017

Double Decker Oil Free Ukdo Thandala Bhakri / Boiled Rice Thalipeet roasted on planatin leaf with Spicy Cauliflower with Ground Masala

 Double Decker Oil Free Ukdo Thandala Bhakri / Boiled Rice Thalipeet roasted on planatin leaf with  Spicy Cauliflower with Ground Masala

Double Decker Oil Free Ukdo Thandala Bhakri / Boiled Rice Thalipeet roasted on planatin leaf 
  • Ukdo Thandulu / Boiled Rice .. 2 cups 
  • Grated coconut.. 2 cups  
  • Salt to taste 
  • Banana /Plantain leaf pieces ..10 t0 12 

Wash n soak boiled rice for about 6 to 8 hours or overnight  n then grind it to a fine paste along with grated coconut adding very little water as the ground batter has to be thick .Add salt n mix well .  

 Place a piece of  banana leaf on warm  tawa , take a handful of the above ground batter n spread it patting with fingers , dipping hands in water . Cover it with one more piece of banana leaf  n again place  handfull of ground thick batter on it n pat with fingers dipping in water n cover with another piece of banana leaf this way two bhakri's can be cooked at the same time one over the other .Flip with spatula to cook the bhakris on both sides . n hence the name Double Decker .

 Spicy Cauliflower with Ground Masala

  •  Cauliflower Florets ... 3 cup's 
  • Oil ...1 tblsp 

 To grind to a very fine paste . 

  • Dry Red chilly ..8/10 
  • Peeled Garlic Cloves ...4/6  
  • Tamarind.. Tamarind seed size
  •  Raw Rice ... 2 tsp 
  • Turmeric powder...1/4 th tsp 
  • Salt to taste 

 Wash the cauliflower florets n add it in boiled water with salt n little turmeric powder n set aside for  1/2 n hour .

Grind dry red chilly, tamarind , raw rice, turmeric powder n garlic cloves to a very fine thick paste .

In a kadai add oil , ground paste n fry well till the raw smell goes , add about 1/2 cup of water n cauliflower florets n cook till done to a medium consistency . 

PrabhN Prab

Ukde seeth,Twin color Brinjal Sambar / Kolmbo ,Alsande Upkari /Yard Long beans palya ,Capsium Bajo /Besan Fries ,Ambuli Kothla Puddi Nonche /Shredded Raw Mango Powdered Masala Pickle ,Ambuli Chutney /Raw Mango Chutney , Asafoetida Butter Milk n Mango Slice .

Ukde seeth,Twin color  Brinjal Sambar / Kolmbo ,Alsande Upkari /Yard Long beans palya ,Capsium Bajo /Besan Fries  ,Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle ,Ambuli Chutney /Raw Mango Chutney , Asafoetida Butter Milk n Mango Slice . 

Twin color  Brinjal Sambar / Kolmbo 
  • Purple Long n Green Long Brinjal's -1/4 th  kg
  • Thoor Dhal- 3/4 th cup
  • Sambar Powder- 2 tsp heaped ( i used Adige Bhatra Sambar Powder ) 
  • Tamarind - Marble size
  • Hing/Asafoetida- 2 pinch ( i use solid hing , so i soak it for about 10 mts in little water )
  • Salt to taste
  • Oil- 1 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves-1 sprig
Coriander  leaves chopped - 1 tsp


Wash n pressure cook thoor dhal . Cool n churn it well .

Wash the twin color  brinjal's  n Chop into 3 inch pieces .

In little water soak tamarind n set aside  for 10 mts . ( squeeze the tamarind n discard the residue n to the tamarind water add the sambar powder , mix well ) 

Add the chopped brinjal's to the cooked thur dhal along with hing water n sambar powder  tamarind water mixture , salt n boil well . 

Give seasoning n then do the  garnish .  

Alsande Upkari /Yard Long beans palya 
  • Chopped Alsando /Yard Long  beans-2 cups 
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp 
  • Dry red chillies-2 or 3 according to the taste
  • Grated coconut - 1/4 th cup 
  • Water -1/4 th cup 
  • Salt to taste 
In a kadai add oil, mustard seeds once it stops spluttering add red chillies n fry for a sec n then add chopped alsando along with water n salt ..stir once n cook it covered till all the water evaporates . add grated coconut n mix well ! 

Capsium Bajo /Besan Fries  
  • Capsicum ..2 

To make a semi solid batter
  • Besan /Gram flour- 1/4 th  cup
  • Hing/Asafoetida..2 huge pinch
  • Water as needed to prepare the batter
  • Salt to taste 
  • Oil as required to deep fry 

Wash n Slice the capsicum to desired shape ..

Prepare a batter using besan, hing,  salt n water to a medium consistency .

Heat oil in a deep kadai , dip the  sliced capsicum  in the batter n deep fry till crisp . 

Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle
  •  Ambuli/ Raw Mangoes.. 3 hard n fully matured as the inside pith should be hard n fully grown 
To Dry Roast n Powder 
  •  Dry Red chilly ...1 huge fist  
  •  Mustard seeds - 3/4 th  cup 
  • Rock salt...1 Cup heaped   
  • Fenugreek seeds/Methi seeds ..1/4 th tsp 
  • Asafoetida /Hing ... 2 chickpea size ( i use solid hing )
Just wipe the raw mangoes with clean dry cotton cloth . 

Shred the raw mangoes along with skin ( i do it in adoli ) can do even with knife n we call it kochoche in amchi ... 

Dry roast Rock salt on sim flame for few seconds n powder it ,no need for fine powder .

Dry roast dry red chillies, remove it ..

Dry roast mustard seeds along with solid hing ,remove it ...

 Dry roast Fenugreek seeds ...remove it ...

 Cool all the above dry roasted ingredients ... 

Now first powder the dry roasted chilly to a very fine powder ... remove it ... then powder the roasted mustard seeds, roasted hing n roasted methi seeds to a fine powder ... 

cool the powdered ingredients well . 

In a dry clean porcelain jar or glass jar add the shredded raw mango , roasted powdered salt n the above powder n mix well . The Pickle taste perfect tangy n spicy after 2 or 3 days ... 

Note : Dont touch water while preparing this pickle ... Sun dry spoon , mixie jar n also the porcelain or glass  container in which the pickle will be stored .. This Pickle has a long shelf life that it can be stored for an year ,if taken care while preparing in a proper method . 

 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


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

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 . 

Hinga Taaka /Asafoetida Butter Milk

Curds ..1/2 cup
Water ..2 cups 
Asafoetida /Hing ..2 huge pinch 
Water ..2 tsp 
Salt to taste 

Add hing in water n mix well .

In a bowl add the curds  water n churn it well . Add hing water n salt. Mix well 

Nendrabale banana (Kerala Banana ) Tawa Rawa fries !

Nendrabale banana (Kerala Banana ) Tawa Rawa fries ! 
  • Kerala Banana- 2 
  • Red chilly powder- 2 tsp
  • Hing /asafoetida- 1/4 th tsp 
  • Rice flour - 4 tsp
  • Rawa/Semolina ..1 tblsp 
  • Salt to taste 
  • Oil as required to shallow fry 

Wash  remove the skin n Slice the kerala banana lengthwise .

In a bowl ,add chilly powder,  hing, Rice flour , salt n  then add  sliced kerala banana ... n mix well ... keep for about  10 mts( sprinkle water only if needed ) 

Run the marinated sliced  banana with rawa  .

Heat a dosa tawa , add a tsp or 2  of oil n then place the rawa coated sliced banana side by side n shallow fry on both sides till done . 

Om Gurubhyo Namah !! On the eve of Guru Purnima ... Mangalorean Temple Style Chitrana ,Paanaka n Semiya Kheer /Vermecilli Kheer , Jackfruits n Mango Slice .

Om Gurubhyo Namah !! On the eve of Guru Purnima ... Mangalorean Temple Style Chitrana ,Paanaka n Semiya Kheer /Vermecilli Kheer , Jackfruits n Mango Slice . 

Devastana/ Temple Style Chithrana  

  • Raw Rice .. 1 Cup (Sona Masuri )
  • Water ...2 Cups 

To dry roast n powder 

  • Coriander Seeds .... 2 tblsp 
  • Cumin seeds ...1 tsp 
  • Pepper Corns ...1 tsp 
  • Chana Dhal.. 2 tsp
  •  Urid Dhal ..2 tsp 
  • Black thil/Sesame seeds ..2 tsp

 Seasoning .

  • Coconut Oil.. 3 tsp 
  • Mustard seeds..1 tsp 
  • Green chilly chopped ...3 
  • Grated ginger .. 1/2 tsp 
  • Chana Dhal...1 tsp 
  • Urid Dhal..1 tsp 
  • Curry leaves..2 sprigs 
  • Turmeric Powder ..1/4 t tsp 
  • Salt to taste  

In a pressure cooker add  raw rice n water ...cook for 2 whistle . 

In a pan  add Coriander seeds, cumin seeds, pepper corns , chana dhal , urid dhal n sesame seeds , dry roast everything ... Let it cool completely n then grind to a powder . 

In a kadai add oil, splutter mustard seeds, add chana dhal,  urid dhal n roast for few seconds ,add chopped Green chilly, grated ginger n curry leaves ... fry for few mts . Now add the turmeric powder ,dry roasted powder, salt n mix well ..Add cooked rice n mix again ... 

  • Water..6 cups
  • Jaggery ..11/2 cup ( powdered ) 
  • Black pepper corns..3 tsp
  • Fresh ginger..1 inch piece 
  • Green cardamom pods with skin .. 5 
  • Lemon ... 3 

In a bowl add water . To it add powdered jaggery n allow it to melt . 

Pound peppercorns, ginger , green cardamom to a fine mixture . 

Add the pound ingredients to the above jaggery water . Keep covered so as the jaggery n the pound mixture infuses .  Add lemon juice ..Stir well . 

Serve chilled . 

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 . 

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..

 serve hot or chilled .

Ajwain Rottis n Andhra Tomato Dhal

Ajwain Rottis n Andhra Tomato Dhal  

For the Rottis 
  • Wheat flour- 1 cup 
  • Ajwain/ carom seeds- 2 tsp
  • water as needed to prepare a soft dough 
  • Salt per taste . 


In a bowl add wheat flour , ajwain, 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.

Andhra Tomato Dhal 
  • Thur Dhal- cup 
  • Onion-1 medium chopped 
  • Tomatoes ..2 large chopped
  • Green chillies..3 Slit
  •  Ginger..1/2 inch grated
  • Turmeric powder ..1/4 th tsp 
  • Salt to taste
for seasoning 
  • Ghee..1 tsp 
  • Mustard seeds..1/2 tsp 
  • Cumin seeds..1/4 th tsp
  • Dry chilly ..2 
  • Little hing or 2 crushed garlic flakes
  •  Curry leaves..1 Sprig
  • Coriender leaves..2 Tsp chopped 
Soak thur dhal for 10 mts n Pressure cook it with chopped onion, 
chopped tomatoes, long slit chillies , grated ginger n turmeric powder  n  salt.

Season with mustard, cumin seeds, dry red chilly, hing n curry leaves n garnish with coriender leaves . 

Kultha Kismuri /Horse Gram Cooked in Coconut based Dry Masala .

Kultha Kismuri /Horse Gram Cooked in Coconut based Dry Masala .

  • Kulithu/Horse Gram ..1/2 cup 

To grind to a coarse masala
  • Grated coconut ..1 cup 
  • Roasted dry red chilly .. 4 
  • Coriander seeds ..1 tsp 
  • Tamarind ..Tamarind seed size 
  • Salt to taste 


  • Onion ..1 chopped . 

Wash n boil horse gram in cooker till soft. but not mushy . Drain off the water( can be used for saaru) and keep aside.

Grind grated coconut,roasted dry red chillies  tamarind and coriander seed
s  coarsely with just  2 spoons of water(masala should be dry).. 

Mix the ground masala with the boiled horse gram and add salt. n just before serving add finely chopped onions ,give it a toss and serve.

Pedvo / Sardines Fish fries n Raja Phanna upkari ! ( Mackerel's in spicy ground masala )

  Pedvo  /  Sardines Fish fries n Raja Phanna upkari ! ( Mackerel's in spicy ground masala ) 

Pedvo  /  Sardines Fish fries 
  • Pedvo /Sardines ..10 t0 12 
  • Red chilly powder- 1 tblsp 
  • Turmeric powder-1/2 tsp 
  • Hing/Asafoetida - generous pinch 
  • Rice flour - 1 tblsp 
  • salt to taste 
  • Oil for deep frying 


Clean the sardine's n add in water with salt n turmeric powder  n palce cleaned fish in it for sometime as this will reduce the stink of the fish ..wash again n keep aside .
 In a bowl add red chilly powder, hing, turmeric powder n salt ... add the cleaned sardine's   n keep aside for sometime .

Heat oil in a kadai .. run the marinated sardine's  in rice flour n deep fry on both sides till crisp .

Raja Phanna upkari ! ( Mackerel's in spicy ground masala ) 
  • Raju/ Bangude/ Mackerel-3
  • Kashmiri /Byadagi long chillies- 10 
  • Round red chillies-6
  • Tamarind- Tamarind seed size 
  • Turmeric powder-1/4 th tsp 
  • Salt to taste 

  • Coconut oil- 1tblsp
  • Onions - 2 small or 1 medium (chopped ) 


clean mackerel's  and cut into 2 or 3 pieces depending on the size of the fish n always add little turmeric powder while cleaning  the fish as that wont make the fish stink . 

Soak tamarind in little water for 10 minutes.

In a pan add a tsp of oil n roast both chillies . cool and grind it along with soaked tamarind, turmeric powder n salt to a very fine paste. 

In a kadai  add oil n then add chopped onions n fry till reddish brown . Add the ground paste, water for consistency n boil well. Add the fish pieces n cook for just 2 or 3 mts .