Sunday, July 29, 2018

Magge / SoutheKayi /Mangalore Yellow Cucumber Huli

Magge / SoutheKayi /Mangalore Yellow  Cucumber  Huli 

  • Magge /Mangalore Yellow Cucumber with skin chopped - 3 cup's
  • Thur Dhal -1/2 cup
  • Tamarind - Lemon size
  • Turmeric Powder-1/2 tsp
  • Jaggery -Lemon Size   
  • Grated Coconut -1/2 cup 
  • Salt to taste

To Roast n grind to a paste

  • Oil - 2 tsp
  •  Dry Red chilly - 8
  • Mustard seeds -1/2 tsp
  • Cumin seeds -1 tsp
  • Chana dhal - 2 tsp
  • Urid Dhal  -1 tsp
  • Coriander seeds - 2 tsp
  • Methi seeds -1/4 th tsp
  • Curry leaves - 1 sprig


  • Oil - 2 tsp 
  • Mustard seeds -3/4 th tsp
  • Curry Leaves -1 sprig 
  • Dry red chilly broken - 2 


Soak tamarind in 1/4 th cup water for about 10 mts . let it turn soft ,n then  extract the thick water .Keep aside 

Pressure cook Thur dhal , cool n mash it .

Pressure cook chopped Mangalore yellow cucumber /Magge for 1 whistle along with Turmeric powder.

In a pan add oil n roast all the ingredients meant to roast , cool n grind it along with grated coconut to a paste . 

Add cooked Mangalore Cucumber , cooked dhal , ground paste, Tamarind extract , Jaggery , salt n boil well . Then give the season 

Friday, July 27, 2018

Terrace Grown Thambdi Bhaji Ambat ( Red Amaranthus cooked in Coconut based gravy )

Terrace Grown Thambdi Bhaji Ambat ( Red  Amaranthus cooked in Coconut based gravy )
  • Thambdi Bhaji/Red Amaranthus - 1 bunch 
  •  Thur Dhal ..1/2 cup
To grind
  • Grated coconut- 1 cup
  • Roasted dry red chilies- 4
  • Tamarind -Tamarind Seed size
  • Salt to taste 
  • Oil- 1 tsp 
  • Onion - 1 ( chopped ) 
Wash the red  Amaranthus leaves , chop roughly the leaves n the tender stem as well .  

Wash n pressure cook thur dhal , cool n mash it well. 

In a vessel add little water, chopped red  Amaranthus  n boil till cooked .

Grind all the ingredients meant to grind to a fine paste . 

Add the ground paste to all the cooked stuffs  n boil well n then do the seasoning . 

Ukde seeth, Tomato dalithoy,Onion sannapolo, cabbage upkari,Banana chilly Bajo, Sanna Khotto smeared with Coconut oil, Venti Talasani with Ambado, Ambuli Nonche n Curds

Ukde seeth, Tomato dalithoy,Onion Sannapolo, cabbage Upkari,Banana chilly Bajo, Sanna Khotto smeared with Coconut oil, Venti Talasani with Ambado, Ambuli Nonche n Curds 

Tomato Dalithoy

  • Thur Dhal -1/2 cup
  • Tomatoes -2
  • Hing /Asafoetida -2 pinch
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry Leaves - 1 sprig
  • Red chilly Powder - 1/2 to 1 tsp  , adjust as per spice
  • Salt to taste 

Wash n chop tomatoes

Wash n pressure cook Thur dhal along with hing .

Presuure cook chopped tomatoes for 2 whistle .Cool n churn the cooked dhal n tomatoes .

Add water to the  Dhal  for consistency n boil well .Then give the seasoning 

Onion Sannapolo /Spicy Onion Dosa  
  • Onion-2 
  • Raw Rice-1 Cup
  • Thur Dhal-1 fist
  • Grated coconut-1/2 cup
  • Dry red chillies -4 to 5 (dont roast them ) 
  • Tamarind -Tamarind seed size 
  • Salt to taste 

Soak Raw rice n dhal for 2 hours !

Grind grated coconut , red chillies n tamarind to a fine paste n then add the soaked rice n dhal n grind to a little coarse paste with very little water . Remove it  ,add salt .. the batter has to be thick .. 

Chop the onion n add it to the ground batter .

Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close the lid n roast ! drizzle little oil on d edges n then toss the dosa on the other side n roast till done ! 

Cabbage Upkari /Stir Fry 

  •  Cabbage ...1 
  •  Oil.. 2 tsp 
  • Mustard Seeds ..1/2 tsp
  •  Urid dhal..1 tsp 
  • Green Chilly ... 3  
  • Red chilly ..2 broken 
  • Sugar ..1 tsp 
  • Turmeric powder - 1/2 tsp 
  •  Grated coconut ... 1/4 th cup 
  • Salt to taste .
Wash n remove the cabbage layers n soak it in salt water for about 20 mts n then wash the leaves in running tap water . 

Chop the cabbage layers  . Slit green chillies .

In a kadai add oil , splutter mustard seeds, add urid dhal n fry till brown .. add slit green chillies n broken dry red chilly n stir for few seconds , add chopped cabbage , sugar, turmeric powder  n stir for few seconds n  then add very little water , salt , cover n cook till done .. dont over cook but retain the crunchiness of cabbage . 

Garnish with grated coconut n mix well .. 

 Banana Chillies Besan Fries

  • Banana Chillies- 12

To make a semi solid batter

  • Besan /Gram flour- 1/2 cup
  • Ajwain /carom seeds- 1/2 tsp
  • Water as needed to prepare the batter
  • Salt to taste 
  • Oil as required to deep fry 

Wash n pat dry the banana chillies. Slit it till the stalk n retain the whole chillies n remove the seeds .

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

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

Sanna Khotto 
  • Raw rice -1 cup
  • Thur dhal-1 fist 
  • Grated coconut-1 cup
  • tamarind -tamarind seed size 
  • fried red chillers-8 to 10 or according to the taste 
  • Hing/Asafoetida -a pinch 
  • salt to taste  
  • Jack fruit leaves baskets - 6 to 8 
Method  Soak Rice n Thur dhal for 2 hours .. Grind grated coconut , fried red chillies, tamarind to a fine paste without adding water ,add  salt  .. add in d soaked stuffs and grind a little coarsely (can sprinkle little water if needed ) with Hing/Asafoetida.
  Remove d ground batter  . 
  Pour the batter in weaved jack fruit leaves baskets  n steam for 20 mts or till done
  Serve hot with coconut oil ! 

The same recipe can be prepared in idly moulds in case jack fruit leaves baskets r not available . 

Note :The soaked Rice n Thur dhal has to be ground  coarsely like rice rawa, cause if its fine then the sanna khotto tends to be hard and sticky !  and the batter has to be thick not watery.

Venti Talasani Adding Ambado / Colocasia stem stir fry adding sour hog plum 

  • Kaali Venti / Colocasia stems - 8 to 10 
  • Ambado/ Sour Hog Plum -2 
  • Dry red chilly - 3 to 4 , broken 
  • Garlic flakes - 10 to 12 
  • Jaggery - a Small piece  
  • Oil - 2 tsp
  • Salt to taste 

Wash the Colocasia stems . Remove the fiber n chop into small roundels. 

Wash n chop  the ends of sour hog plum n slightly crush them 

Crush Garlic Flakes 

In a kadai add oil , add the crushed garlic flakes n roast till reddish brown . Add the broken dry red chilly n fry for a while, then add the chopped clocasia stem , sour hog plum, little water,Jaggery piece , salt  n cook till done . 

Kabuli Chane Ghassi with Kooka adding Ambado ( white chickpeas cooked in coconut based gravy with Chinese Potato n Sour Hog Plum )

 Kabuli Chane Ghassi with Kooka adding Ambado  ( white chickpeas cooked in coconut based gravy with Chinese Potato n Sour Hog Plum  )

  • Kabuli  chana/chickpeas -1/2 cup  
  • Kooka /Chinese Potatao , peeled n chopped into two - 1/2 cup
  • Sour Hog Plum /Ambado -2 , slightly crushed 

To grind to a  paste 
Grated coconut -2 cups 
Red chilies -6 to 8  or according to the taste 
Roasted Methi seeds/Fenugreek seeds - 1/2 tsp 
Salt to taste

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


wash n Soak white  Chana/Chick peas overnight .

Pressure cook the soaked chana ,for about 10 to 14 whistle's or till cooked .

Pressure cook Chinese potato n sour hog plum for one whistle .

Grind grated coconut, Roasted dry red chilly to a semi coarse paste n just before removing the paste add the roasted fenugreek seeds n grind just for a few seconds 

Add the ground masala,along with salt  to the cooked chana, Chinese potato n sour  hog plums 

Season the gravy with mustard seeds n curry leaves.

Thursday, July 26, 2018

Birinda Saaru /Dried Kokam Petals Plain Rasam -Version 2

Birinda Saaru /Dried Kokam Petals Plain Rasam -Version 2 
  • Birinda Sola /Dried Kokam Petals ..10 to 12 
  • Green chilles ... 3  slit 
  • Jaggery... Gooseberry size, 2 
  • Water -4 cup's 
  •  Salt to taste 

  • Oil ...2  tsp
  •  Garlic Flakes -8 to 10 , slightly crushed . 
  • Dry red chilly ...2 broken 
Wash the Dried kokam Petal with enough water to remove dirt n soak it in 4 cup's of   water for about 1/2 an hour , Boil this well along with slit green chilly n jaggery ... Add salt , then season 

Terrace Grown Kajal Movhu/ Bhringraj Hair Oil

Terrace Grown  Kajal Movhu/ Bhringraj Hair Oil 

  • Kajal Movhu/ Bhringraj leaves - 2 fist 
  • Pure Coconut Oil-1/2 litre 
  • Methi /Fenugreek Seeds- 1 tsp heaped 

Wash the Kajal Movhu/ Bhringraj leaves n spread on a cotton  cloth to dry them . 

Grind the leaves to a fine paste .

In an Iron Kadai add the coconut oil , ground Kajal Movhu/ Bhringraj leaves paste , fenugreek seeds n boil on sim flame for about 15 to 20 mts . Cool it completely  , strain it with a thin cotton cloth n store in an air tight bottle . 

Terrace Grown Purple Round Stuffed Brinjal Masala adding Coconut Milk .

Terrace Grown Purple Round Stuffed  Brinjal Masala adding Coconut Milk . 

  • Purple Round Brinjal - 1/4 th kg 
  • Coconut Milk -1/2 cup ( i used Dabur brand ) 

For Grinding n stuffing .

  • Onion -1 huge 
  • Tomato -1 huge 
  • Garlic Flakes -6 to 8 
  • Ginger Piece - 1 inch piece 
  • Turmeric Powder - 1/4 th tsp 
  • Kashmiri Red chilly Powder - 2 tsp ,adjust according to the spice 
  • Coriander powder - 2 tsp 
  • Peeled Roasted Groundnuts-1 tblsp
  • Tamarind - Tamarind seed size  ,
  • Salt to taste 


  • Oil - 1tblsp 
  • Mustard seeds-1tsp 
  • Cumin seeds- 1 tsp
  • Curry Leaves - 1 sprig 
  • Chopped Coriander leaves -2 tsp 

Wash n pat dry the round brinjal's n slit each brinjal into four sections lengthwise without cutting off the crown n stem . Soak the slit brinjals in water to remove the bitterness if any . 

Roughly chop onion n tomato .

Peel the garlic flakes n ginger n chop them roughly . 

Grind the roughly chopped onion, tomato, garlic flakes ,ginger n roasted peeled groundnuts to a paste without adding water . Add chilly powder, turmeric powder , coriander powder , tamarind n grind again . Remove the paste n add salt n mix well.

Fill the ground paste inside the slit brinjal's 

In a kadai add oil n splutter mustard seeds , add cumin seeds n curry leaves , stir for a few seconds . Place the stuffed brinjal's n roast on sim flame for about 5 to 8 mts , stirring in between . then add the rest of the masala n fry again till the raw smell goes . Add little water n cook till the brinjal's are soft . Add coconut milk n give a quick boil . Garnish with coriander leaves . 

Batata Nu Shaak/Gujarati Style Potato Sabzi

Batata Nu Shaak/Gujarati Style Potato Sabzi 

  • Potatoes -3 
  • Oil-1 tblsp 
  • Mustard seeds -1 tsp
  • Cumin Seeds -1 tsp 
  • Curry leaves - 1 sprig 
  • Tomatoes -2 
  • Turmeric powder -1/2 tsp
  • Kashmiri Red Chilly Powder- 1-1/2 tsp 
  • Coriander Powder- 2 tsp 
  • Cumin Powder- 1 tsp
  • Coriander leaves chopped - 2 tsp 
  • Salt to taste 

Wash n peel the potatoes , n chop them into small cubes.

Wash n chop tomatoes .

In a kadai add oil, splutter mustard seeds ,add cumin seeds n curry leaves n stir for few seconds .

 Add chopped potato cubes . , water , salt n cook till half done . Add chopped tomatoes  n cook till soft n mushy . Add turmeric powder, chilly powder, cumin powder n coriander powder, stir again for few seconds . add water n cook till done then garnish with coriander leaves 

Wednesday, July 25, 2018

Rulava / upma Rawa /Semolina Moodo n Khotto , Hing Chutney n Coconut Oil

Rulava / upma Rawa /Semolina Moodo n Khotto 
  • Jack fruit leaves weaved baskets- 8
  • Weaved Moodo cups - 2
  • Urid dhal-1 cup 
  •  Upma rawa/Semolina -1- 3/4 th cup
  • salt to taste

Soak Urid dhal for 3 hrs n grind to a fine paste ..remove it .. Add salt n ferment overnight . 

Next day morning , tie upma rawa in a piece of cloth n steam it for 1 vapour .. allow it to cool  n 
once cooled add this to the ground batter , mix well with hands ,so that no lumps is formed n set aside for 15 mts , add water for right consistency as the rawa swells n batter becomes thick .

Add this  batter into the weaved jackfruit baskets n weaved moodo cups till 3/4 th .   Steam it for 15 to 20 minutes .

Hing  /Asafoetida Chutney
  • Hing- Green Pea size ( i use solid hing ) 
  • Dry red chillies- 3 or 4 
  • Tamarind -Tamarind seed size 
  • Grated coconut-1 cup 
  • Oil..1 tsp 
  • Salt to taste
  • Oil-1tsp
  • Mustard -1/2 tsp
  •  Curry leaves -1 sprig  
 In little oil fry red chillies n hing , cool it n grind along with grated coconut , tamarind , salt n then season it.

Serving : Open the leaves of moodo n khotto , drizzle coconut oil n have with chutney . 

Terrace Grown Pumpkin Leaves Podi /fries .Version 2

Terrace Grown Pumpkin Leaves  Podi /fries -Version 2 
  • Pumkin leaves - 12 to 14 ,wash n pat dry . 
  • Raw rice-1 cup
  •   Urid dhal -1/4 th cup
  • Oil - 1 tsp 
  •  Dry red chillies -6 to 8 or according to the spice 
  • Tamarind -Tamarind seed size 
  • Salt to taste .
  • Oil for deep frying
  • Rice Flour -1 tblsp 


  Soak raw rice for 2 hours .. 

  Roast urid dhal with oil ,  till it gives a nice aroma n changes its color .cool  it .. 
 Grind the  chillies n tamarind to a fine paste n then add the soaked rice, roasted urid dhal  n grind it to medium coarse  paste . Dont add water , sprinkle if required .. remove the batter ,add salt n 
 mix well . 

Place a 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 ,and form the shape of a cylinder...  ..  slice it n run the sliced pieces over rice flour n  deep fry till crisp few at a time . 

Terrace Grown Platter ..Ukde Seeth ,Bhenda Rossu adding Ambado, Jeev Kadgi/Bread Fruit Rawa Fries ,Pumpkin flower n Potato Upkari /Stir fry n Mango Slice .

Terrace Grown Platter ..Ukde Seeth ,Bhenda Rossu adding Ambado, Jeev Kadgi/Bread Fruit  Rawa Fries ,Pumpkin flower n Potato Upkari /Stir fry n Mango Slice .

Terrace Grown Bhenda Rossu adding Ambado /( Ladies finger cooked  in coconut based  gravy adding sour hog plum's )
  • Terrace grown Ladies finger/Bhenda  – 8 to 10 
  • Coconut grated - 2  cup's 
  • Red chillies -6  or according to the taste
  • Sour Hog plums-2  
  • Oil-2 tsp 
  • Fenugreek seeds-1 pinch
  • Coriander seeds - 2 tsp heaped 
  • salt to taste  
  • Oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - 1 sprig

Wash the  Ladies finger ,chop the top n end cut them into 2 " pieces.
wash n slightly   Crush Hog Plums .

In 3 tsp  oil fry roast  Fenugreek seeds and Coriander seeds n cool it .  
Grind grated coconut, red chillies , n just before removing the masala , add the roasted  fenugreek seeds , coriander seeds n grind for 2 mts .

Masala shouldnt be too fine , it has to be a little coarse. 

In a vessel add the ground masala, chopped ladies finger , crushed sour hog plum's , salt n boil well till the vegetables are tender . Then season .
In a kadai add oil , add mustard seeds n when the seeds crackle add curry leaves .Add the ladies finger and fry for few mts . Add the ground masala , salt and water along with crushed hog plums . cover n cook till the ladies finger n hog plums is cooked well .

Jeev Kadgi/Bread Fruit  Rawa Fries 
  • Jeev Kadgi  /Bread fruit Slices  - 10
  • Red chilly powder- 1 tblsp
  • Turmeric powder- 1/2 tsp
  • Hing /Asafoetida- 2 pinch 
  • Semolina /Rawa - 1 tblsp 
  • Salt to taste 
  • Oil for deep frying 
In a bowl add the  red chilly powder, turmeric powder , hing ,salt n sliced bread fruit  .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat oil in a kadai , drop the marinated bread fruit pieces n fry   on both sides till crisp.