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Saturday, March 31, 2018

White Rice drizzled with Melted Ghee n Cabbage Bassaru n Cabbage Palya .

White Rice drizzled with Melted Ghee n Cabbage Bassaru n  Cabbage Palya .

Cabbage Bassaru  
  • Cabbage ..1 medium 
  • Thur dhal.. 1/2 cup 

Method 
Wash the cabbage n chop them .

Wash the thur dhal.

Add washed thur dhal in a vessel n cook it till half cooked , then add the chopped cabbage n cook ... the thur dhal should be cooked n soft  but not mushy as the whole soft thur dhal is to be retained . 

Drain it n keep aside the drained water which is used to prepare the saaru , along with 3 tsp of the cooked stuff to grind . 

Keep aside the dry cooked stuffs which is for palya. 

To grind to a paste to prepare Bassaru 

  • Oil..2 tsp 
  • Onion ..1 ( chopped ) 
  • Garlic flakes..4 ( crushed ) 
  • Cumin seeds..1/2 tsp
  • Coriander seeds..2 tsp 
  • Green chilles ..2 or according to the spice
  • Grated coconut.. 1 tblsp 
  • Tamarind ..Tamarind seed size 
  • Turmeric powder..1/2 tsp 
  • Cooked cabbage n cooked dhal..3 tsp 
  • Salt to taste 

Seasoning 

  • Oil..1 tsp
  • Mustard seed..1/2 tsp 
  • Curry leaves.. 1 sprig
  • Dry red chilly..1 
  • Hing/Asafoetida..1 pinch 

Method 
In a kadai , add oil n roast, onion, garlic flakes, coriander seeds, cumin seeds, green chilles, grated coconut , tamarind . cool n grind it along with 3 tsp of cooked stuffs n turmeric powder . 

Add the drained water in a vessel, salt n ground paste n boil well , then give the seasoning 

For Cabbage Palya 

  • Oil .. 2 tsp
  • Mustard seeds..1/2 tsp
  • Urid dhal..1 tsp
  • Chana dhal..1 tsp
  • Dry red chilly..4 
  • Curry leaves..1 sprig
  • Salt to taste 


Garnish

  • Grated coconut..1 tblsp 

Method 
In a kadai add oil , splutter mustard seed, add urid n chana dhal n fry for a while .Add curry leaves, torn dry red chilly , cooked thur n cabbage , salt n mix well . 

Then do the garnishing . 

Thursday, March 29, 2018

Palak / Spinach Pathrado


    Palak  / Spinach Pathrado 
  • Palak  /Spinach leaves ...  Huge leaves  2 bunch 
  • Raw Rice- 1 cup
  • Thur dhal-1/2 fist 
  • Grated Coconut -2 cup's  
  • Hing/Asafoetida-Small piece 
  • Tamarind -Marble size 
  • Roasted dry red chilly -10 /12  or according to the taste 
  • Salt as required 
Method 
Soak rice n thur dhal for 2 hours . 

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required ! take the batter and add salt !

Place the palak  leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place another  leaf over it side by side and repeat the procedure for 8 to 10 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 . 

serve with coconut oil

White Rice ,Dalithoy ,Kukka Upkari ( Chinese Potato stir fry )

White Rice ,Dalithoy ,Kukka Upkari ( Chinese Potato stir fry )

Dalithoy 
  • Toor dal - 1 cup
  • 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 .Add water for desired consistency ( medium , neither too thin nor too thick ) 


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 . Mix well


Kukka Upkari ( Chinese Potato stir fry )
  • Kukka/ Chinese Potato.. 1/4 th kg 
  • Dry red chillies- 4  or according to the spice
  • Green chilly slit -2  
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Grated coconut- 1/4 th cup ( finely grated ) 
  • Water as needed to cook 
  • Salt to taste 
Method
Wash the Chinese potatoes well , n remove the mud on it ... Put it in a shack cloth n beat it well . This helps in easy removal of the skin . Put them in water n scrap the extra skin with a knife or backside of the spoon . 

Chop them into longish  pieces.
In a kadai add oil n splutter mustard seeds , add torn dry red chillies,slit green chilly n  add chopped chinese potato pieces along with little water n salt .Cover n cook well till done .Add grated coconut , stir well .   

Terrace Grown Raw Tomato Chutney -Version 1

Terrace Grown Raw Tomato Chutney Version 1 
  • Raw Tomato -8 medium
  • Dry red chilly -4 to 6 adjust according to spice
  • Urid Dhal- 1tbsp heaped
  • Chana Dhal - 1 tbsp
  • Coriander seeds -1 tblsp
  • Fenugreek/Methi seeds-1/4 th tsp
  • Turmeric powder-1/4 th tsp
  • Tamarind -Tamarind Seed size
  • Jaggery -chick pea size
  • Salt to taste


Seasoning
  • Oil -2 tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds /Zeera -1/2 tsp
  • Hing/Asafoetida-2 pinch
  • Curry leaves -1 sprig


Method
In a kadai dry  roast urid dhal, chana dhal, coriander seeds , methi seeds n dry red chilly .Take it out n allow it to cool .

Wash n chop raw tomatoes .

In a kadai add the chopped raw tomatoes n cook till its soft stirring in between . Remove it n allow it to cool . 

Grind all the roasted ingredients to a paste along with tamarind , turmeric powder , jaggery n salt . 

Remove it n season .

Goes well with idly , dosa n even Rottis /Phulkas . 

Tuesday, March 27, 2018

Ukde Seeth , Ambe upkari, Tendle Bibbe Upkari, Kadgi Kothambari Methi Ghassi ,Tawa Roasted Mattu Gulla/Seasonal Green Round Brinjal n Hinga Thaka .

Ukde Seeth , Ambe upkari, Tendle Bibbe Upkari, Kadgi Kothambari Methi Ghassi ,Tawa Roasted Mattu Gulla/Seasonal Green Round Brinjal  n Hinga Thaka . 

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 . 

Kadgi Kothambari Methi Ghassi ( Raw Jack Fruit  cooked in coriander seeds , fenugreek seeds in coconut based gravy.


  • Kadgi/Raw Jackfruit pieces  ..1 cup 

To grind to a semi coarse  paste

  • Oil..1 tsp
  • Grated Coconut ..1 cup
  • Roasted Dry red chilly ..4
  • Coriander seeds..2 tsp
  • Methi/Fenugreek seeds ... 1/4 th tsp
  • Tamarind ..Tamarind seed size
  • Salt to taste

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

Method 
Wash the raw jackfruit pieces n pressure cook them for 2 or 3 whistle till soft  n not mushy . 
  

In a tsp of oil roast coriander seeds n Fenugreek seeds ..cool . 

Grind grated coconut, roasted dry red chilles n tamarind to a semi coarse paste n just before removing the masala add the roasted coriander n fenugreek seeds n grind . 

Remove the masala add salt , enough water for gravy consistency , cooked raw jackfruit pieces   n boil well . Then give the seasoning . 




Tawa Roasted Mattu Gulla/Seasonal Green Round Brinjal  .  
  •  Mattu Gulla/Seasonal Green Round  Brinjal ... sliced into roundels ...8 /10
  •  Red chilly powder ...2 tsp
  •  Turmeric powder ..1/4 th tsp 
  • Hing/Asafoetida ... 2 pinch 
  • Rice flour ..1 tblsp
  •   Salt to taste
  •  Oil.. little to tawa roast 

 Method
 In a bowl add red chilly powder , turmeric powder, hing, n salt add little water n mix well ...add the brinjal slices n mix well ..keep aside for sometime .

Heat a dosa tawa , drizzle oil..run the marinated brinjal slices over rice flour n place on tawa side by side n roast on both sides .  

Hinga /Asafoetida Butter Milk 
  • Curds -1 cup
  • Water -4 cup's
  • Powdered Hing-1/4 th tsp 
  • Salt to taste

Method
In a blender add curds n water n blend well . 

Add it in a bowl , then add hing powder n salt . Mix well . 

Orange Slices

Orange Slices 
  • Orange - Small variety -6 
  • Red Chilly powder-1/2 tsp
  • Salt to taste .


Method 
Wash n pat dry the small variety Orange's . Slice them into 2 

In a small bowl add red chilly powder n salt . Mix well .

Place the sliced small oranges on a plate . Drizzle generous amount of red chilly n salt mixed powder and  just suck the slices . 

Kadgi Kothambari Methi Ghassi ( Raw Jack Fruit cooked in coriander seeds , fenugreek seeds in coconut based gravy )

Kadgi Kothambari Methi Ghassi ( Raw Jack Fruit  cooked in coriander seeds , fenugreek seeds in coconut based gravy.


  • Kadgi/Raw Jackfruit pieces  ..1 cup 

To grind to a semi coarse  paste

  • Oil..1 tsp
  • Grated Coconut ..1 cup
  • Roasted Dry red chilly ..4
  • Coriander seeds..2 tsp
  • Methi/Fenugreek seeds ... 1/4 th tsp
  • Tamarind ..Tamarind seed size
  • Salt to taste

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

Method 
Wash the raw jackfruit pieces n pressure cook them for 2 or 3 whistle till soft  n not mushy . 
  

In a tsp of oil roast coriander seeds n Fenugreek seeds ..cool . 

Grind grated coconut, roasted dry red chilles n tamarind to a semi coarse paste n just before removing the masala add the roasted coriander n fenugreek seeds n grind . 

Remove the masala add salt , enough water for gravy consistency , cooked raw jackfruit pieces   n boil well . Then give the seasoning . 

Monday, March 26, 2018

Terrace Grown Mattu Gulla /Seasonal Green Round Brinjal Sambar

Terrace Grown Mattu Gulla /Seasonal Green Round Brinjal Sambar  
  • Mattu Gulla /Seasonal Green Round Brinjal... 2 cup's 
  • Thur Dhal- 1/2 cup
  • Onion ..1 
  • Tomato-1
  •  Sambar Powder- 2 tsp
  • Tamarind - marble size
  • Hing /Asafoetida- a pinch
  • Salt to taste 
Seasoning
  • Oil-1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves-  1 sprig
Garnishing
  • Coriander leaves
Method  
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil Mattu Gulla  , chopped onion n chopped tomato in little water till soft .

 
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .


In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish .

Phanna /Seasoned Pathrado

Phanna /Seasoned Pathrado  
  • Raw Rice- 1 Cup
  • Thur dhal-1 fist 
  • Grated Coconut -2 glass 
  • Hing/Asafoetida-small piece 
  • Tamarind -Marble size 
  •  Dry red chilly -8 to 10 or according to the taste 
  • Salt a required 
  • Pathrade paan /colocasia leaves -10 to 12 tender ones .. 
  • Water a little   to cook . 

Seasosing 

  • Oil ..1 tblsp 
  • Mustard seeds ..1 tsp heaped 
  • Urid Dhal ..1 tsp heaped .      
Method 
Soak rice n thur dhal for 2 hours .  

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a medium paste ( neither coarse nor fine ) without adding water . Can sprinkle water if required . take the batter and add salt .

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 ,d shape of a cylinder . 

Cut each uncooked pathrade roll clockwise into 3 pieces. 

 In a thick bottomed kadai add sufficient oil n then mustard seeds. once it crackles ..add urid dhal n roast till brown , then place the uncooked cut pathrade ..side by side..pour little water and cook it covered n flip on other side ,,n check in between so that it does not stick at the bottom ... 

White Rice, Terrace Grown Mattu Gulla /Seasonal Green Round Brinjal Sambar , Tawa Roasted Mattu Gulla/Seasonal Green Round Brinjal n Curds drizzled with pickle .

White Rice, Terrace Grown Mattu Gulla /Seasonal Green Round Brinjal Sambar   , Tawa Roasted Mattu Gulla/Seasonal Green Round Brinjal  n Curds drizzled with pickle .

Mattu Gulla /Seasonal Green Round Brinjal Sambar  
  • Mattu Gulla /Seasonal Green Round Brinjal... 2 cup's 
  • Thur Dhal- 1/2 cup
  • Onion ..1 
  • Tomato-1
  •  Sambar Powder- 2 tsp
  • Tamarind - marble size
  • Hing /Asafoetida- a pinch
  • Salt to taste 
Seasoning
  • Oil-1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves-  1 sprig
Garnishing
  • Coriander leaves
Method  
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil Mattu Gulla  , chopped onion n chopped tomato in little water till soft .

 
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .


In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish .



Tawa Roasted Mattu Gulla/Seasonal Green Round Brinjal  .  
  •  Mattu Gulla/Seasonal Green Round  Brinjal ... sliced into roundels ...8 /10
  •  Red chilly powder ...2 tsp
  •  Turmeric powder ..1/4 th tsp 
  • Hing/Asafoetida ... 2 pinch 
  • Rice flour ..1 tblsp
  •   Salt to taste
  •  Oil.. little to tawa roast 
 Method
 In a bowl add red chilly powder , turmeric powder, hing, n salt add little water n mix well ...add the brinjal slices n mix well ..keep aside for sometime .

Heat a dosa tawa , drizzle oil..run the marinated brinjal slices over rice flour n place on tawa side by side n roast on both sides .