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Wednesday, January 31, 2018

Rottis , Tomato Onion Dhal n Spicy Groundnut Potato Masala Palya

Rottis , Tomato Onion Dhal n Spicy Groundnut Potato Masala Palya 
For the 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.


Tomato Onion Dhal
  • Thur Dhal ....1/2 cup
  • Onion ..1 Medium chopped
  • Tomato ..1 Medium chopped
  • Green chilly -2 chopped 
  • Salt to taste


Seasoning 
  • Ghee ..1 tsp
  • Mustard seeds ..1/2 tsp 
  • Hing/Asafeotida ..a pinch 
  • Curry leaves .. 1 sprig 
  • Red red chilly ..1 broken 


Method 
Wash thur dhal n pressure cook it along with chopped onion , tomato n green chilly ... once cooked  churn it .  n then give the seasoning . 

Spicy Groundnut Potato Masala Palya 
  • Potato -  4 medium 
  • Mustard Seeds - 1/2 tsp 
  • Urad Dhal - 1/2 tsp 
  • Chana  Dhal - 1/2 tsp 
  • Groundnuts - 2 tsp 
  • Hing /Asafoetida -  a generous pinch 
  • Chilly Powder - 1 tsp 
  • Turmeric Powder - 1/4 tsp 
  • Oil- 2 tsp 
  • Curry leaves- 1 sprig 
  • Salt to taste 

Method
Wash n pressure cook the potatoes .Make sure not to over boil .

Cool , peel n chop it into 2 inch pieces .Keep aside .

In a kadai , add  oil n then splutter mustard seeds , add hing , curry leaves n  fry for a minute then add urad dhal, chana dhal , groundnuts n fry for a while .. add chopped boiled potato n all the powders along with salt .Toss well so that the masala gets coated to the potatoes .Cook for sometime on low flame . 

Ukde Seeth , Instant Loshne Saaru /Instant Garlic Rasam n Dried Prawns Kismuri

Ukde Seeth , Instant Loshne Saaru /Instant Garlic Rasam  n Dried Prawns Kismuri 

Instant Loshne Saaru /Instant Garlic Rasam 
  • Tamarind ... 2 Marble Size 
  • Green chilly... 3 slit
  •  Raw Garlic Crushed 3 or 4 
  • Water as needed for Rasam Consistency 
  •  Salt to taste 

 Seasoning 
Oil..2 tsp
 Garlic Bulb ..1 whole or 10 to 12 flakes crushed with skin 

  Method 
Soak Tamarind in little water for about 1/2 an hour ...squeeze well n discard the residue .. 

In a vessel add the tamarind extract  , enough water for rasam consistency , slit green chilly , crushed raw garlic n salt ...Boil well .

In a pan add oil, add crushed garlic flakes n fry well till reddish brown (dont burn it ) ..Add this to the cooked rasam ... Keep closed for few mts before serving ...


Dried Prawns Kismuri-Version 1

Dried Prawns - 1 cup

To Grind

  • Grated Coconut-1/2 cup
  • Dry red chillies-  4 to 5 or according to the taste .
  • Garlic flakes- 2 or 3
  • Onion- 1/2 sliced
  • Curry leaves-1 sprig
  • Tamarind-Tamarind seed size
  • Salt to taste

Garnishing

  • Chopped Onion ( Medium )-1
  • Green chilly - 1 or 2 
  • Finley chopped coriander leaves -2tsp

Method
Separate the head n tail of dried prawns .

Soak it in water adding 1/2 a tsp of turmeric powder for 10 mts .

wash it properly until the sand particles are all gone . 

In a kadai add a tsp of oil ,add in cleaned dried prawns n  keep stirring for 2 to 3 mts .Keep aside . 

In a kadai add little oil n fry Grated coconut, red chillies , tamarind, sliced onions, crushed garlic  n curry leaves . cool n grind it with salt .. (dont add water ) 

Remove d ground mixture , add in chopped onions , coriander leaves, chopped green chilles  n sauteed dried prawns n mix well with hands . 

White Rice ,Pumpkin Sambar , Udupi Brahmin Style Pathrado n Masala Pappad

White Rice ,Pumpkin Sambar , Udupi Brahmin Style Pathrado n Masala Pappad 

Pumpkin Sambar
  • Pumpkin Pieces ...12 pieces ( Big Chunks ) 
  • Thur dhal - 1/4 th  cup
  • Turmeric powder - 1/4 tsp 
  • Sambar powder - 2 tsp ( i used MTR brand )
  • Tamarind ... Gooseberry size 

Seasoning 

  • Oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Hing/Asafoetida - 2 pinch 
  • Methi seeds/Fenugreek seeds - 1/4 th  tsp
  • Urad dhal - 1/2 tsp
  • Dry Red chilly – 2  broken 
  • Curry leaves - 1 sprig 
  • Onion – 1 
  • Green chilly - 2 
  •  Coriander powder - 1 tsp
  • Red chilly powder - 1/2 tsp 


Garnishing 

  • Ghee - 2 tsp 
  • Coriander leaves chopped .. 1 tblsp 

Method
Soak tamarind in little  water for about 20 mts. Extract the juice n add sambar powder to it n mix well 

Wash  thur dhal n pressure cook it adding  turmeric powder . churn it well . 

In little water cook the pumpkin pieces . 

Slice  the onion, slit green chillies . 

In a kadai, add oil n splutter  mustard seeds, sweat cumin seeds , then add methi seeds, fry for a while then add  the urad dhal, broken red chilly ,  curry leaves n fry for a few seconds .  Add sliced onion, n saute till onion becomes  transparent., then add slit green chilly n fry for a while . To it add coriander powder, red chilly powder n salt , Add the tamarind extract sambar powder mix .Add the cooked thur dhal, cooked pumpkin pieces . Add water for consistency n boil well . Garnish with ghee n coriander chopped leaves ..Keep covered for sometime before serving for extra flavour .



Udupi Brahmin Style Pathrado 

  • Tender Pathrade paan/Colocassia leaves ...14 

To grind to a semi coarse paste 

  • Boiled Rice/Ukdo tandulu./Kusubalakki .11/2 cups 
  • Raw Rice ..1/2  cup 
  • Dry red chilles ... 14
  •  Coriander seeds ...4 tsp 
  • Cumin seeds ..1 tsp 
  • Methi Seeds/Fenugreek seeds ... 1/4 th tsp 
  • Grated coconut ... 1 or 11/2 cups 
  • Jaggery Marble size ... 2 or a bigger piece if preferring more sweet . 
  • Tamarind ...  Gooseberry size 
  • Turmeric ..1/4 th tsp
  •  Salt to taste 


Method 
Wash n soak boiled rice for about 4 to 5 hours .

 Wash n soak raw rice for about 2 hours ... 

In little oil roast coriander seeds, cumin seeds n fenugreek seeds separately ... Cool it .

 Grind grated coconut, roasted coriander .cumin, methi seeds , dry red chilles ,tamarind, jaggery to a fine paste , then add both the soaked rice n grind coarsely .. The batter need to be thick so dont add much water while grinding . Remove the batter , add salt n mix well . 

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,the shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 

Alsande b , bikkand teppal galnu ghassi with a tsp of coconut oil ( Black eyed beans , jackfruit seeds cooked in Sichuan pepper coconut based gravy drizzled with coconut oil .

Alsande b , bikkand teppal galnu ghassi with a tsp of coconut oil ( Black eyed beans , jackfruit seeds cooked in Sichuan pepper coconut based gravy drizzled with coconut oil ..

  • Alsande B / Black Eyed Beans ..3/4 th  cup 
  • Jack fruit seeds -10 to 12  
  • Grated Coconut ..2 cup's 
  • Roasted dry red chilly ... 4 to 6 
  • Tamarind - Tamarind seed size 
  • Teppal /Sichuan Pepper ..8 to10 
  • Coconut oil ,,2 tsp 
  • Salt to taste 


Method 
Wash n soak alsande b for about 20 mts n pressure cook it for few whistle till cooked but not mushy .

Remove the skin of jackfruit seeds n chop into 2 pieces n pressure cook it for 1 or 2 whistle . 

Remove the seed of teppal /Sichuan pepper n Soak it in liltle water for 5 mts 


Grind grated coconut , roasted dry red chilly n tamarind to a fine paste ..remove this paste n add the soaked Sichuan pepper along with the soaked water n just grind for a second  . 

Add the ground paste n Sichuan pepper to the cooked stuffs n boil well .. Switch off n add oil n mix well  ..keep covered for  few minutes before  serving 









Tuesday, January 30, 2018

Ukde Peja ,Terrace Grown Cabbage Songa n Nendrabale banana (Kerala Banana ) Tawa Rawa fries .

Ukde Peja , Terrace grown Cabbage Songa n Nendrabale banana (Kerala Banana ) Tawa Rawa fries .

Cabbage Songa /Cabbage cooked in spicy dry masala 

  • Cabbage - 1 Medium 
  • Oil - 3 tsp 
  • Onion - 1 Huge 
  • Tomatoes-2 
  • Red chilly powder- 2 tsp or according to the spice
  • Coriander powder- 1 tsp 
  • Salt to taste .


Method 
Wash the cabbage , chop it  n put in salt water for sometime ...

Boil the chopped cabbage in little water , but dont over cook ..retain the crunchiness .

In a kadai add chopped onions n fry till transparent . Add chopped tomatoes n fry till the raw smell goes n it becomes mushy . Add red chilly powder, coriander powder , salt n fry for  a while ..add the cooked cabbage , stir well n switch off .  



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 

Method
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 . 

Tomato Onion Dhal

Tomato Onion Dhal
  • Thur Dhal ....1/2 cup
  • Onion ..1 Medium chopped
  • Tomato ..1 Medium chopped
  • Green chilly -2 chopped 
  • Salt to taste


Seasoning 
  • Ghee ..1 tsp
  • Mustard seeds ..1/2 tsp 
  • Hing/Asafeotida ..a pinch 
  • Curry leaves .. 1 sprig 
  • Red red chilly ..1 broken 


Method 
Wash thur dhal n pressure cook it along with chopped onion , tomato n green chilly ... once cooked  churn it .  n then give the seasoning . 

Tender Ghosale/Ridge Gourd Chutney ..Version 6

Tender Ghosale/Ridge Gourd Chutney ..Version 6
  • Tender ridge gourd pieces-2 cup's 
  • Grated coconut -1 tblsp 
  • Green chillies -2  or according to the taste
  • Methi seeds -1/4 th tsp 
  • Urid dhal..1 tsp  
  • Hing/asafoetida- 2 pinch 
  • Tamarind -Tamarind seed size 
  • Ghee-2 tsp 
  • salt to taste

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

Method 
In a kadai add ghee n roast chopped ridge gourd n green chillies..take it out  n in the same kadai roast urid dhal, hing n methi seeds n allow all the roasted ingredients to cool  n grind it along with grated coconut, tamarind n salt   to a semi coarse paste n then give the seasoning 

Goes well with Rice /Idly/Dosa /paddu ...

Monday, January 29, 2018

Beans Palya ..Version 2

Beans Palya ..Version 2
  • Tender Beans ..1/4 th kg
  • Green chilly -3
  • Mustard seeds ..1 tsp
  • Jaggery ..2 ,  Chick pea size ,crushed to powder 
  • Salt to taste


Season
  • Oil ..2 tsp
  • Mustard seeds ..1/4 th tsp
  • Chana Dhal ..1 tsp
  • Urid Dhal ..1 tsp
  • Curry leaves ..1 sprig
  • Turmeric powder..1/4 th tsp 


Garnishing 
  • Chopped Coriander leaves ..2 tsp
  • Grated Coconut ..1 tblsp
  • Lemon Juice ..1 tsp

Method

Wash n crush or pound the green chilly 

With rolling pin crush the mustard seeds 

Wash and chop the beans to  2 inch  pieces.

Add oil in a kadai n splutter  mustard seeds , then add chana dhal and urad dhal, fry it till golden brown . Add curry leaves n stir again for few seconds .Add the crushed or pounded green chilly n stir for a second , then  add the chopped  green beans, turmeric powder n fry it for a minute or 2.Add water,   cover the kadai n allow it cook on the medium flame . When almost cooked , add the crushed mustard seeds, jaggery powdered , salt n cook till all the water evaporates .Switch off and add chopped coriander leaves , grated coconut n lime juice n mix well .  .

Beetroot Upkari /Beetroot Stir Fry


Beetroot  Upkari /Beetroot Stir Fry

  • Beetroot ..1 
  • Salt to taste 

Seasoning 

  • Oil ..1 tsp 
  • Mustard seeds ..1/2 tsp
  • Green chilly ..3 
  • Dry red chilly ..1 (broken ) 


Garnish 

  • Grated coconut ..1/4 th cup 


Method Wash n scrap the outer skin n chop into 1 inch cubes  .


Slit green chilly 

In a kadai add oil , splutter mustard seeds , add slit green chilly n broken dry red chilly n stir  for a second . add the cubed  beet ,along with salt n water ..cook till soft but not mushy .. switch off n add grated coconut n mix well ... 

Chapathi n Spicy Tangy Potato Masala

Chapathi n Spicy Tangy  Potato Masala 

Chapathi
  •  Wheat Flour - 1 cup
  • Oil- 2 tsp  
  • Water as needed to prepare the soft dough 
  • Salt to Tate 
  • Oil as required to roast 


Method
In a bowl add the wheat flour, salt, ,oil  , water n knead to a soft dough .. keep aside for about 20 mts . 

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 chapathi 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 chapathi fluffing . Similarly add oil on the second side and fry both sides till chapathi 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. 

Spicy Tangy  Potato Masala 

  • Potatoes - 2  
  • Tamarind -  lemon sized
  • Butter - 2 tsp


Seasoning 
  • Oil- 4 tsp 
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1/4 th  tsp
  • Asafoetida/ Hing  - 1/4 th tsp
  • Dry Red chilly - 3
  • Curry leaves - 2 sprig 
  •  Onion - 1 medium size 
  • Tomatoes - 2 
  • Garlic cloves  - 3 
  • Turmeric Powder - a pinch
  • Chilly Powder - 2 tsp 
  • Coriander Powder - 2 tsp 
  • Cumin Powder - 1/2 tsp
  • Pepper Powder - 1/2 tsp
  • Salt to taste 


Method 
Wash , peel the potatoes n chop into slightly bigger pieces . 

Crush garlic flakes roughly .

Chop Onion n Tomatoes . 

Soak tamarind in 1/4th  cup of warm water for about 10 mins. Then squeeze the tamarind pulp well  n discard  the pulp ,  retain the tamarind water . 

In a thick bottomed pan, add oil , splutter  mustard seeds , then add   fenugreek seeds, curry leaves, broken dry red chilles, , hing n fry for a while , then add chopped onion n fry till Pinkish red . Add crushed garlic flakes n fry well . Add chopped tomatoes n fry till the raw smell goes . Add salt along with all the powders n fry for a minute or two . Add the chopped potatoes , tamarind  water , can add little extra water too . Now cook keeping it covered . Once the potatoes are cooked, add butter n mix well .