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Thursday, May 31, 2018

Grapefruit./Thoranja -Sweet n Spicy

Grapefruit./Thoranja -Sweet n Spicy 
  • Grapefruit./Thoranja - 1 small 
  • Chilly Powder - 2 tsp 
  • Salt as to taste 
  • Sugar - 2 or 3  tsp 


Method 
Peel the tough skin of Grape fruit , Remove the segment's n then remove the fiber ... 

Arranging 
Place the peeled segments on a plate , add chilly powder, salt n sugar ..mix  gently n serve 

White Rice , Dalithoy,Kadgi Chakko ! ( Raw Jack fruit in coconut based dry masala ) n Mango Slice

White Rice , Dalithoy,Kadgi Chakko ! ( Raw Jack fruit in coconut based dry masala ) n Mango Slice 

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 



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 .  

Friday, May 25, 2018

Moodo n Gud Gud Alambe ambat ( Thunder Mushrooms in coconut based gravy )

Moodo n  Gud Gud Alambe ambat ( Thunder Mushrooms in coconut based gravy )

Moodo  
  • Moodo /  weaved Screw pine leaves cylindrical moulds )  - 6
For batter 
  • Urid dhal-1 cup
  • Idly rice rawa- 2 cups 
  • Salt to taste 

Method 
Soak urid dhal for 4 hours n then grind it to a fine paste .. remove the ground batter ,add the idly rawa , salt n ferment overnight .

In the morning add the fermented  batter into the weaved moodo till 3/4 th . 


  Steam it for 15 to 20 minutes .

Serve hot with chutney /sambar 


Gud Gud Alambe ambat ( Thunder Mushrooms in coconut based gravy )
  • Cleaned n peeled Gud Gud Alambe -1 kg 
  • onion huge-1 (1/2 for boiling , 1/2 for seasoning ) 
  • Magge ( Mangalore yellow cucumber ) Peeled n cut into small pieces -1/2 cup 
  • Grated coconut-1 cup 
  • Roasted red chillies - 8 to 10 depends on d spice 
  • Tamarind - Tamarind seed size 
  • salt to taste 

Method 
Pressure cook Alambe n Magge with 1/2 chopped onions n salt  for 1 whistle ..dont discard the water n keep it aside ...
Grind red chillies, grated coconut n tamarind to a fine paste . Add this ground masala to the cooked Alambe n give a quick boil n season with 1/2 chopped onions ...

Terrace Grown vegetable platter -Ukde Seeth Thambdi Bhaji Sasama Red Amaranthus, cooked in Coconut Based Mustard Gravy , Brinjal Spicy Talasani ,Vodi, Lemon Pickle n Mango Slice .

 Terrace Grown vegetable platter -Ukde Seeth ,Thambdi Bhaji Sasama Red Amaranthus, cooked   in Coconut Based Mustard  Gravy , Brinjal Spicy Talasani ,Vodi, Lemon Pickle n Mango Slice . 

Thambdi Bhaji Sasama / Red Amaranthus, cooked   in Coconut Based Mustard  Gravy 
  •  Thambdi Bhaji/ Red Amaranthus,-1 bunch 
  • Grated coconut-1 cup 
  • Roasted dry red chillies- 3 to 4 
  • Tamarind- Tamarind seed size
  • Mustard seeds-1/2 tsp 
  • Salt to taste 

Seasoning

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

Method 
Wash the Red Amaranthus, n chop roughly the leaves n tender stems . 

Cook the chopped leaves  with little water and salt .

Grind grated coconut , Roasted chillies , tamarind n salt  to a fine paste .. n when just about to remove the paste add the mustard seeds n grind again for a just a few seconds coarsely  .

Add the ground paste to the cooked  Red Amaranthus leaves and boil , then give the seasoning  


 Brinjal Spicy Talasani . 

  • Brinjal's - 4 to 6 ..I used four different variety that grew up my terrace garden 
  • Oil-1 tblsp 
  • Garlic Cloves - 10 to 12 ,crushed slightly
  • Chilly Powder- 1 tsp
  • Turmeric powder- 1/4 th tsp
  • Salt to taste


Method
Wash the brinjal's n chop them .

In a kadai add oil , add the crushed garlic n roast till reddish brown. Add chilly powder, turmeric powder  n stir for 1/2 a second .Add the chopped brinjal's along with salt , roast on sim flame till cooked n soft . Stir in between . 

Terrace Grown Soppina Hasi Kadale kayi Huli /Mixed Greens Sambar adding Groundnut's

Terrace Grown Soppina Hasi Kadale kayi  Huli /Mixed Greens Sambar adding Groundnut's
  • Red Amaranth n Palak  Leaves - 2  bunches
  • Onion - 1 huge , chopped 
  • Garlic flakes  -  5 to 7 , chopped  
  • Thur Dhal -3/4 th cup
  • Groundnut's -A fistful


To roast n grind to a paste 

  • Oil-2  tsp
  • Red chily - 3
  • Cumin seeds - 1/2 tsp
  • Fenugreek seeds-1/4 th tsp
  • Mustard seeds-1/2 tsp
  • Pepper corns - 4 to 6
  • Coriander Seeds-1tsp
  •  Chanadhal-2  tsp
  • Urid Dhal-2 tsp
  • Grated  Coconut-1/2 cup 
  • Tamarind -  Goose berry size 
  • Salt to taste 


Seasoning 

  • Oil- 1 tsp 
  • Mustard seeds -1/2 tsp 
  • Curry leaves - 1 sprig 
  • Broken dry red chily -2 


Method 
Wash the thur dhal n pressure cook it with groundnuts .

Wash n roughly chop red amaranths leaves n palak , pressure cook it along with chopped onion n garlic flakes, for one whistle . 

In a pan , add oil n roast  dry Red chilly, Cumin seeds, Fenugreek seeds Mustard seeds, pepper corns Coriander Seeds ,Chana dhal, Urid dhal,.. cool n Grind all the roasted  ingredients with grated  coconut n tamarind  to a smooth paste. 

Add the ground paste to the cooked dhal greens mix ,boil well adding salt  n then give the seasoning 

Tuesday, May 22, 2018

Bibbe Songa /Tender Cashwenut Spicy Masla -Version 2

Bibbe Songa /Tender Cashwenut Spicy Masla -Version 2 

  • Tender Cashews - 2 fist 
  • Potato - 1 
  • Oil-2  tsp
  • Onion - 1,chopped 
  • Tomato -1,chopped 
  • Chilly Powder  - 2 tsp
  •  Coriander powder ...1 tsp 
  • Tamarind - Tamarind seed size ( soak in little water for 10 mts ,n extract the thick paste ) 
  • Salt to taste ..

Method 
Boil water n add Tender cashews in it , keep closed for 20 mts n then remove the skin .


Wash n pressure cook the potato, cool n peel the skin n chop inti 2 inch cubes . Keep aside . 

In little water add these tender cashews , n boil till soft . 



In a kadai add  oil , chopped onion and fry till reddish brown , add chopped tomato , cook till its mushy n the raw smell goes . Add the powders n fry for a few seconds, add the tamarind paste, salt , cooked cashew nuts n potato cubes n cook for sometime . 

Ukde Seeth , Mattu Gulla /Seasonal Green Round Brinjal Sambar , Navil kosu Upkari /Knol Khol stir fry ,Garlic Chutney Powder

Ukde Seeth , Mattu Gulla /Seasonal Green Round Brinjal Sambar , Navil kosu Upkari /Knol Khol stir fry ,Garlic Chutney Powder


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 .





Navil kosu Upkari /Knol Khol stir fry 
  • Tender Navil Kosu/Knol Khol - 3 
  • Onion -1 huge 
  • Oil - 2 tsp
  • Mustard seeds- 1/2 tsp
  • Hing/Asafoetida -2 pinch 
  • Dry red chilly -3 or 4 broken 
  • Salt to taste 
  • Grated coconut - 1 tblsp 



Method 
Wash the navil kosu n roughly scrap it n chop into 2 inch cubical 

Chop onion 


In a kadai add oil n splutter mustard seeds , add hing n stir for a second n then add the chopped onion n fry till transparent , Add the broken dry red chillies n stir for few seconds . Add the chopped cubicles , water n cook till soft but not mushy .Add grated coconut n mix well . 



Garlic Chutney Powder - 

  • Garlic bulbs - 3
  • Dry Red chillies- 10 long n 5 short  or according to the taste
  • Dry copra   - 1 
  • Tamarind- Marble sized 
  • Oil - 2 tsp
  • Salt to taste 

Method
Grate the dry copra  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the grated copra  on low flame till it gives a nice aroma ( dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted  grated dry copra   along with salt n grind . 

Remove , mix well n store in an air tight container !

Friday, May 18, 2018

Terrace Grown Coriander leaves Gojju -Version ,2

Terrace Grown Coriander leaves Gojju -Version ,2 
  • Grated coconut- 1/4 th cup 
  • Coriander leaves- 1 bunch 
  • Green chillies- 3 or according o the taste
  • Tamarind-Tamarind seed size 
  • Jaggery - Chick peas  size 
  • Salt to taste 

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

Method
Grind grated coconut, coriander leaves , green  chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning .

Thursday, May 17, 2018

Boodu Kumbalakai Kadlekalu Huli/Ash Gourd Black Chick Pea Sambar


Boodu Kumbalakai Kadlekalu Huli/Ash Gourd Black Chick Pea Sambar  

  • Boodu Kumbala kaayi /Ash gourd - 3 cup's chopped . 
  • Black chana /Black Chick pea -1/2 cup  
  • Thur Dhal -1/2 cup 
  • Turmeric Powder-1/4 th tsp 
  • Tamarind .-Gooseberry size
  • Jaggery - Marble size . 
  •  Rasam Powder 2 or 3 tsp , i used MTR Brand 
  • Curry leaves-1 sprig 


To roast n grind to a semi coarse paste 

  • Oil- 2 tsp  
  • Byadagi dry red chilly -3 
  •   Coriander seeds- 1 tbsp 
  • Raw Rice - 1 tbsp 
  • Grated coconut-1/2 cup 
  •  Salt to taste


For seasoning:
  • Oil - 2 tsp
  • Mustard seeds-1/2 tsp
  • Hing /Asafoetida -a pinch
  • Broken red chilly - 1


Method
Wash n soak black chick pea over night .

Soak tamarind in little water for 10 mts n extract the juice .

Pressure cook black chana till soft but not mushy .Remove it .

Wash n pressure cook thur dhal with little oil n turmeric powder , cool n churn it .

Pressure cook ash gourd chopped pieces for just one whistle .

Add all the cooked stuffs in one vessel n set aside .

In a pan add oil n roast byadagi red chilly n take it out , add coriander seeds , raw rice n roast for a few seconds , then add the grated coconut n roast for few seconds . cool all the roasted items .

Grind first the roasted grated coconut, raw rice n coriander seeds , then add the roasted chilly n grind coarsely as the ground paste should not be smooth but semi coarse n bits of roasted chilly should be seen .

Add the tamarind juice , jaggery , curry leaves to the cooked stuffs along with Rasam powder ,salt n boil well n then add semi coarse ground paste n give a quick boil . Later give the seasoning . Mix well .



Terrace Grown Thambdi Bhaji/Red Amaranthus Sasama n Brinjal Spicy Talasani .

Terrace Grown  Thambdi Bhaji/Red Amaranthus Sasama n Brinjal Spicy Talasani . 

Thambdi Bhaji Sasama / Red Amaranthus, cooked   in Coconut Based Mustard  Gravy 
  •  Thambdi Bhaji/ Red Amaranthus,-1 bunch 
  • Grated coconut-1 cup 
  • Roasted dry red chillies- 3 to 4 
  • Tamarind- Tamarind seed size
  • Mustard seeds-1/2 tsp 
  • Salt to taste 

Seasoning

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

Method 
Wash the 
Red Amaranthus, n chop roughly the leaves n tender stems . 

Cook the chopped leaves  with little water and salt .

Grind grated coconut , Roasted chillies , tamarind n salt  to a fine paste .. n when just about to remove the paste add the mustard seeds n grind again for a just a few seconds coarsely  .

Add the ground paste to the cooked 
 Red Amaranthus leaves and boil , then give the seasoning  




 Brinjal Spicy Talasani . 

  • Brinjal's - 4 to 6 ..I used four different variety that grew up my terrace garden 
  • Oil-1 tblsp 
  • Garlic Cloves - 10 to 12 ,crushed slightly
  • Chilly Powder- 1 tsp
  • Turmeric powder- 1/4 th tsp
  • Salt to taste


Method
Wash the brinjal's n chop them .

In a kadai add oil , add the crushed garlic n roast till reddish brown. Add chilly powder, turmeric powder  n stir for 1/2 a second .Add the chopped brinjal's along with salt , roast on sim flame till cooked n soft . Stir in between . 


Monday, May 14, 2018

Pagila Podi/ Kantola /Spine Gourd fries

Pagila Podi/ Kantola /Spine Gourd  fries 
  • Pagila/Kantola..10 to 12  
  • Red chilly powder.. 2 or 3 tsp 
  • Hing/Asafoetida ..2 pinch
  • Turmeric powder..1/4 th tsp 
  • Rice flour.-1 tblsp 
  • Salt to taste 
  • Oil for deep frying . 

Method 
Wash the Kantola n slice them .

In a bowl add red chilly powder, hing, turmeric powder, n salt . Add the sliced kantola n mix well ..keep aside for 5 mts . 

Heat oil in a kadai , dip the marinated kantola  in rice flour  n deep fry few at a time till crisp .

Sunday, May 13, 2018

Terrace Grown Brinjal Platter - White Rice , Brinjal Huli , Mysooru Badanekaayi / Long green Brinjals Tawa Rawa Fries

Terrace Grown Brinjal Platter - White Rice , Brinjal Huli , Mysooru Badanekaayi / Long green Brinjals Tawa Rawa Fries


 Brinjal Huli 
  • Brinjal's - Any variety - 6  or  depending upon the size n variety of brinjal's ( i used purple small round n Green small round )
  • Tamarind - lemon sized
  • Jaggery piece- lemon sized
  • Salt to taste


To roast n grind
  • Oil - 3 tsp
  • Coriander seeds - 2 tsp 
  • Urad dhal - 1 tsp
  • Chana dhal - 1 tsp 
  • Mustard seeds - 1/2 tsp 
  • Dry  red chilly - 4  or as per spice 
  • Methi seeds - 1/4 th tsp 
  • Grated coconut - 1 tblsp 
Seasoning

  •  Ghee-2 tsp
  • Mustard seeds -1/2 tsp
  • Hing/Asafoetida -2 Pinch
  • Curry leaves -1 sprig 

Method 

Wash n chop  the brinjals to a little bigger chunks . 
In a vessel add little water , chopped brinjal pieces, jaggery piece , tamarind n cook till soft n not mushy . 

In a pan add oil n roast all the ingredients meant to roast , cool it n grind to a fine paste ,

Add the ground paste to the cooked brinjal's n boil well adding water  for consistency n salt . Then do the seasoning 

Note :The consistency should be medium . 


 Mysooru Badanekaayi / Long green Brinjals Tawa Rawa Fries 

  • Mysooru Badanekaayi / Long green Brinjals..2
  •  Dry red chilly ...2 tsp
  •  Turmeric powder ..1/4 th tsp
  •  Hing /Asafoetida .. 2 pinch
  •   Rice Flour ..1 tblsp
  •  Salt to taste .
  • Rawa /Semolina - 1tblsp 
  • Oil just a tsp to tawa roast .. 


 Method
 Wash n pat dry the brinjal's .Slice them .

 In a bowl add red chilly powder , turmeric powder, hing, Rice flour , salt n add sliced   brinjal's ,mix well n sprinkle little water n set aside for about 5 mts .

 In a plate, add semolina  ... run the marinated brinjals over it .

Heat a tawa , drizzle oil ...place the marinated brinjal slices,side by side n roast on both sides .