Friday, August 31, 2018

Terrace Grown Fresh Tingalavare Saang / White Navy beans pods Upkari

Terrace Grown Fresh Tingalavare Saang / White Navy beans pods Upkari  
  •  Fresh Tingalavare Saang / White Navy beans pods..1/4 th kg 
  • Oil ..2 tsp
  • Mustard seeds ..1/2 tsp
  • Pinch of Hing ( optional ) 
  • Dry red chilly ..3 
  • Water just enough to cook the  beans 
  • Salt to taste 

Grated Coconut ..1 tblsp 

Wash n chop the 
 Fresh Tingalavare Saang to 2 inch pieces . 

In a kadai add oil, splutter mustard seeds, add hing n torn dry red chilly n fry for a while , then add the chopped 
 Fresh Tingalavare Saang, just enough water ,salt n cook till done n then do the garnishing .

Fresh Butter Beans Alle Piyava Ghassi /cooked with Ginger n onion coconut based gravy .

Fresh Butter Beans Alle Piyava Ghassi /cooked with  Ginger n onion  coconut based  gravy 
  • Fresh Butter Beans -1 cup  
  • Grated coconut-2 cup's 
  • Roasted dry red chillies- 6 
  • Tamarind -Tamarind Seed size 
  • Onion chopped -1 
  • Ginger chopped- 1 tsp 
  • Green chillies chopped - 2 
  • Coconut oil-2 tsp 
  • Salt to taste 


Wash n pressure cook fresh butter beans  in little water for 1 or 2 whistle till soft  but not mushy . 

Grind grated coconut , roasted dry red chillies n tamarind   to a fine paste .

Add the ground paste to the cooked fresh butter beans   along with chopped onion, ginger, green chillies n salt  . boil it . switch off and add coconut oil ... mix well 

Urid Moong Dosa -Version 2

Urid Moong Dosa -Version 2

  • Urid dhal .. 1/2 cup
  • Yellow split moong dhal.. 3/4 th cup
  • Salt to taste 


Wash n soak Urid dhal n Yellow split moong dhal separately for about 4 hours .

Grind urid dhal to a fine paste .Remove the batter . 

Then grind yellow split moong dhal to a fine paste . 

Mix both the batter , add salt . 

Heat a dosa tawa , smear oil n spread a ladle full batter n cook on both sides . 

Serve hot with chutney . 

Thursday, August 30, 2018

Terrace Grown Tri Variety Brinjal Garlic Masala Gravy .

Terrace Grown Tri Variety  Brinjal Garlic Masala Gravy .

  • Brinjal's-Any variety ( i used 3 variety that was home grown ) 8 in numbers 

To grind 

  • Grated coconut -1/4 th cup 
  • Garlic flakes -4,peeled 
  • Dry red chilly - 3 
  • Cumin Seeds - 1 tsp 
  • Salt to taste


  • Oil -2 tsp 
  • Mustard seeds -1/2 tsp
  • Urid Dhal- 1 tsp 
  • Hing -1 pinch 
  • Curry leaves - 1 sprig 

Was the Brinjal's n chop them to pieces . Dip in water to prevent discoloration 

Grind Grated coconut ,peeled garlic flakes , dry red chilly n cumin seeds to a fine paste . 

In a kadai add oil, splutter mustard seeds ,add urid dhal n stir till it changes color , add hing n curry leaves ..stir for few seconds . Add the ground paste n saute till  raw smell goes , add the chopped brinjal's n stir for  few second's . Add water as required n cook till brinjal's turn soft but not mushy . 

Wednesday, August 29, 2018

Terrace Grown Spring Onion Zunka Garnished with Terrace Grown Coriander leaves .

Terrace Grown Spring Onion Zunka Garnished with  Terrace  Grown Coriander leaves .

  • Spring Onion - 3 cup's ( chopped greens+ white )
  • Besan /Gram Flour  -1/2 cup
  • Oil - 2 tsp
  • Mustard seeds-1/2 tsp
  • Hing/Asafoetida -2 pinch
  • Green chilly -2 ( finely chopped )
  • Red Chilly Powder-1/2 tsp
  • Turmeric Powder-1/4 th tsp
  • Coriander leaves choppded - 2 tsp
  • Salt to taste ,

Dry roast besan/Bengal gram flour till it gives a nice aroma n color changes on sim flame , stirring continiously .Keep aside .
Add oil in a kadai n splutter mustard seeds , add hing n chopped green chilly n fry for a while.Add the chopped white part of spring onion n cook till transparent  . Add the chopped spring onion greens n cook till soft , sprinkle water if needed . 

Add the red chilly powder,  turmeric powder n roasted besan little by little at a time n mix well. Sprinkle water only if you find the mixture too dry . stir in between .  The consistency has to be dry n the besan has to cooked properly ... Garnish with chopped coriander leaves n mix 

Tuesday, August 21, 2018

Sprouted Green Gram Masala Sabzi

Sprouted Green Gram Masala Sabzi 

  • Sprouted Moong /Green Gram - 2 cup's
  • Oil - 2tsp
  • Mustard seeds -1/2 tsp
  • Cumin Seeds - 1/2 tsp
  • Hing -2 pinch
  • Curry leaves -1 sprig
  • Green chilly 2
  • Onion -1
  • Garlic Flakes -4
  • Tomatoes -2
  • Red Chilly Powder-1/2 tsp adjust as per the spice .
  • Turmeric Powder - 1/4 th tsp
  • Salt to taste


  • Chopped Coriander leaves -2 tsp
  • Lemon juice -1 tsp 

Chop onion, tomatoes , garlic flakes n green chilly  .

In a kadai add oil. splutter mustard seeds n then add cumin seeds  allow it to sweat , then add hing , curry leaves n stir for a few seconds . Add chopped onion n fry till pinkish red . Add chopped garlic n  chopped green chilly n stir for few seconds  .Add chopped tomatoes n cook till mushy . Add Red chilly powder , turmeric powder n salt, stir for few seconds  Add the sprouted green gram , little  water n cook till soft but retain the crunchiness . Switch off add chopped coriander leaves n lemon juice n mix well . 

Double Beans Kootu

Double Beans Kootu

  • Fresh Double Beans peeled - 1 cup 
  • Chana dhal- 1/2 cup
  • Onion -1/2 of 1 , chopped 
  • Garlic flakes-3
  • Turmeric Powder-1/4 th tsp
  • Tamarind-Tamarind seed size 
  • Cumin seeds-1/2 tsp
  • Grated coconut-1/2 cup
  • Dry red chilly -3 or according to the spice 
  • Curry leaves -1 sprig 
  • Pepper corns-4 to 5 seeds 
  • Salt to taste 


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

Soak Chana Dhal in water for 20 mts n pressure cook it ..  

Pressure cook double beans for 1 whistle till soft but not mushy .

Grind grated coconut, garlic flakes,turmeric powder, cumin seeds, onion , tamarind, dry red chilly  , pepper corns ,curry leaves to a fine paste.

In a kadai add oil , splutter mustard seeds n add curry leaves ,stir for a while n then add the ground masala n stir till the raw smell goes for few mts . Add the cooked chana dhal , cooked double beans ,salt n cook for sometime . 

Monday, August 20, 2018

Varahi Shevai ( Barnyard Millet Shevai ) n Maddi Hinga udka Humman adding Ambado ( Seasonal Huge Colocasia Tuber cooked in Coconut Based Hing Gravy adding Sour Hog Plums )

Varahi Shevai ( Barnyard Millet Shevai  ) n Maddi Hinga udka Humman adding Ambado ( Seasonal Huge   Colocasia Tuber cooked in Coconut Based Hing Gravy adding Sour Hog Plums  ) 

Varahi Shevai ( Barnyard Millet Shevai  )
  • Varahi /Barnyard Millet  -2 cup's
  • water -3-1/2  cup's 
  • Grated coconut -2-1/2 cup's  or little more as this will make shevai softer 
  • Salt to taste
Wash Varahi n soak it in  water for about 1/2  an hour . 

Grind grated coconut .

in a kadai, boil water, add salt , Soaked varahi  n ground grated coconut  ,stir continuously till it forms a dough .. apply little oil to the palms n knead the dough well n form into balls n steam it for  15  mts 

Grease Idiyappam mould ,add the steamed ball n press it gently 

Maddi Hinga udka Humman adding Ambado ( Seasonal Huge   Colocasia Tuber cooked in Coconut Based Hing Gravy adding Sour Hog Plums  ) 
  • Maddi  /Seasonal huge  Colocasia Tuber -1/4 th kg
  •  Ambado / Sour Hog Plums ..3 
  • Grated coconut-2 cup's
  • Roasted red chilles-6 to 8 
  • Asafoetida/Hing  -1/2 tsp ( Add in little water ,keep aside for sometime n mix well )
  •  Coconut oil - 2 tsp
  • salt to taste

Remove the skin of the Seasonal huge   Colocasia Tuber n chop them to  2 inch cube pieces  n  wash it well . 

wash n roughly crush the sour hog plums 

Pressure cook  both the above  till soft n not mushy ...

Grind grated coconut, roasted dry red chillies to a fine paste .Add enough water to the ground masala n make it to a pouring consistency .add salt and boiled vegetables n  boil it for sometime .. Switch off n add asafoetida water n coconut oil . 

 close n keep aside for sometime for better taste .

Sunday, August 12, 2018

Salla/ Brined Raw Jackfruit Ambado

Salla/ Brined Raw Jackfruit Ambado

  • Raw Rice - 1 cup
  • Thur Dhal -1 fist
  • Grated Coconut - 2 tsp
  • Salla /Brined Raw Jack fruit Segments - 10 /12
  • Dry Red Chilly - 6 to 8
  • Hing /Asafoetida - 2 pinch
  • Salt , check and add as the raw jackfruit segments are already brined .
  • Oil for deep frying

Soak the brined raw jack fruit segments in enough water for about 1 hour , n wash it 4 to 5 times to remove excess salt . Squeeze well, Roughly chop n keep aside

Soak Raw Rice n thur dhal for about 1 or 2 hours .

Grind dry red chilly, hing, grated coconut to a paste n then add the raw rice n thur dhal n grind to a semi coarse paste . Add the roughly chopped brined  raw jackfruit segments n grind just for few seconds . Remove the ground paste n check for salt n add salt only if needed .

Heat oil  in a kadai n Make small round balls of the ground paste , flatten a little n drop a few balls at a time n deep fry till crisp

Thursday, August 9, 2018

Bitter Gourd / Hagalkayi Mosaru Gojju

Bitter Gourd / Hagalkayi Mosaru Gojju 

  • Bitter Gourd - 1 
  • Onion -1  
  • Grated Coconut-1/4 th cup 
  • Red chilly powder- 1-1/2 tsp
  • Rasam Powder- 1-1/2 tsp
  • Coriander powder- 2 tsp
  • Turmeric Powder - 1/4 th tsp 
  • Curds - 1/4 th liter 
  • Jaggery - lemon size, crushed  
  • Oil - 1 tblsp 
  • Water , 1/2 to 3/4 th cup 
  • Salt to taste 


  • Oil -2 tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Hing/Asafoetida - generous pinch 
  • Curry leaves - 1 sprig 
  • Dry red chilly -2 broken 


  • Chopped coriander leaves - 2 tsp 

Wash the bitter gourd  n roughly scrap the skin . Chop into very small  pieces , apply salt n set aside for 1/2 an hour n later squeeze them well . 

Chop onions finely .

In a pressure cooker add oil n add finely chopped onion n saute till reddish brown, add the finely chopped bitter gourd n saute well .till soft . Add grated coconut , red chilly powder, turmeric powder, rasam powder , jaggery crushed  ... salt , water n pressure cook for 1 whistle . Allow it to cool completely . Churn the curds n add to the cooled cooked mixture .  then season n garnish .