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Saturday, September 29, 2018

Vaigana Randayi/ Purple long Brinjal cooked in Semi dry Masala

Vaigana Randayi/ Purple long Brinjal cooked in Semi dry Masala


  • Vaigana/Purple long Brinjal - 4 to 6
  • Tamarind - Goose berry size 
  • Jaggery - Goose berry size 
  • Salt to taste 


To roast n grind 

  • Oil -2 tsp
  • Coriander seeds - 1 tblsp 
  • Cumin seeds -1 tsp 
  • Chana Dhal - 2 tsp 
  • Hing /Asafoetoda - 2 pinch 
  • Dry Red Chilly - 4 , add per the spice 
  • Grated coconut - 1 tblsp 
  • Raw Rice - 1 tsp 


Method 
Wash n chop the brinjal's n put in water to avoid discoloration.

Boil chopped brinjal with tamarind n jaggery till cooked but not mushy .

In a pan add oil n roast coriander  seeds, cumin seeds, chana dhal , hing n dry red chilly . Remove it cool n grind to a semi coarse paste along with grated coconut n raw rice. 

Add the ground paste to the cooked stuffs along with salt  n boil well . 

Note: The Gravy should be semi solid , neither liquid nor solid . The consistency should be medium . 

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Friday, September 28, 2018

Navane /Foxtail Millet Idly-Version 2

Navane /Foxtail Millet  Idly-Version 2 


  • Navane /Foxtail Millet - 2 cup's 
  • Urid Dhal- 1 cup
  • Phova/Beaten Rice -1 cup heaped 
  • Methi /Fenugreek seeds-1 tsp 
  • Salt to taste 


Method 
Wash n soak Navane /Foxtail Millet in enough water for about 3 to 4 hour's 

Wash n soak urid dhal n fenugreek seeds  in enough water for about 3 to 4 hour's 

Wash n soak phova for about 10 to 15 mts . 

Method 
Grind urid dhal, methi seeds n phova to a fine batter n remove it .

Grind soaked navane /foxtail millet to a semi coarse batter .

Mix both the batter , add salt n ferment overnight .

Grease the idly mould n pour the batter n steam for about 15 to 20 mts. 

Serve hot with sambar /chutney . 

Terrace Grown Twin delicay - Menthya Batate Masala Baath ,Banana Chilly Bajo ( Besan Fritters ),Mango slices n Curds .

Terrace Grown Twin delicay - Menthya Batate Masala Baath ,Banana Chilly Bajo ( Besan Fritters ),Mango slices n Curds .


Menthya Batate Masala Baath 


  • Cooked Rice -2 cup's
  • Methi leaves /Fenugreek leaves - 2 cup's ( washed n roughly tore with hands to avoid bitterness )
  • Potato -2 small, washed , removed the skin n chopped into small cubes
  • Oil - 1 tblsp
  • Mustard seeds - 1 tsp
  • Urid Dhal -2 tsp
  • Hing/Asafoetida - 2 pinch
  • Curry leaves - 1 sprig
  • Dry Red chilly broken - 2
  • Vangibaath powder - 1 tblsp
  • Turmeric powder -1/4 th tsp ,
  • Lemon sized Tamarind - ( soak in little water fro 20 mts , n extract the thick water )
  • Jaggery - 1 tsp, crushed
  • Salt to taste
  • Lime Juice -2 tsp


Method
In a kadai add oil, splutter mustard seeds, then add urid dhal , curry leaves, broken dry red chilly n hing . Fry for a while ..then add Chopped potato cubes , little water n cook till soft but not mushy . Add torn methi leaves  n cook till it wilts . Add tamarind extract water, crushed jaggery  n boil well for sometime  . Add Vangibaath powder n turmeric powder,.Add salt n cooked rice .Mix well .Switch off and add lime juice . Mix n serve with Curds . 



Banana Chilly Bajo ( Besan Fritters )
  • Banana chillies .. 8
  • Oil for deep frying 

 To make a semi solid batter
  •  Besan/ Gram Flour .. 1/2 cup
  •  Red chilly powder...1/2 tsp
  •  Rice flour ... 2 tsp 
  • Hing/Asafoeitida ...2 pinch  
  • Salt to taste 
  • water as required to prepare the batter 

Method 
Slit banana chillies n remove the seeds . 


In a bowl add besan, chilly powder, rice flour , hing n salt ...mix well ..Add little water n prepare a semi solid batter .

 Heat oil in a kadai , dip the above Slit chilly in the batter n deep fry till crisp around 3 to 4 at a time .   

Ukde Seeth , Terrce Grown Vaali Ambat ,Batate Kathla Bajjunu Upkari ( Potatoes stir fry ) n Mango Slice .

Ukde Seeth , Terrce Grown Vaali Ambat ,Batate Kathla Bajjunu Upkari ( Potatoes stir fry ) n Mango Slice . 


Vaali Ambat/Malabar   Spinach with dhal  coconut based gravy ) 
  • Malabar Spinach ( Vaali )-1Bunch  
  • Onion - 1 Medium 
  • Thoor dhal- 1/4 th  cup 

To grind

  • Grated Coconut- 1 cup
  • Roasted red dry chilles-4 or according to the spice 
  • Tamarind- Tamarind seed size 
  • Salt to taste 
Seasoning
  • Oil - 2 tsp
  • Chopped onion - 1 medium 

Method
Roughly chop Malabar  spinach  with tender stem.  

Pressure cook Thur dhal , mash it well ..keep aside 

Cook chopped malabar spinach along with chopped onion ..n cook till tender .

Grind grated coconut, roasted chilles, tamarind to a fine paste .



Add the ground paste  to the cooked stuffs along with cooked dhal . Give a boil n then do the seasoning .

Batate Kathla Bajjunu Upkari ( Potatoes stir fry ) 

  • Potato .. 4 medium sized 
  • Coconut Oil.. 2 tblsp  
  • Mustard seeds..1/2 tsp 
  • Dry red chilly .. 4 broken 
  • Salt to taste 


Method
Wash the potatoes, peel n chop them into triangular shapes, slightly thin  . Apply salt to it n keep aside for about 5 mts .

Add oil in a kadai , splutter mustard  seeds , add torn dry red chilles n fry for a while . Then add the triangular chopped potatoes n cook till reddish in color , keeping it covered on sim flame ... Saute in between so that it wont stick to the bottom ..

Note : this is prepared only in oil n no water is added . 

Dried Fenugreek leaves /Kasuri Methi Ajwaini Tepla.

Dried Fenugreek leaves /Kasuri Methi Ajwaini Tepla.

  •  Whole wheat flour-2 cup's
  • Gram flour /Besan-1 tbsp 
  •  Turmeric Powder-1/4 th tsp
  •  Red chilly Powder-1/2 or 1 tsp,kashmiri laal  
  •  Carom seeds/Ajwain-1 tsp
  • Ginger -1/2 inch piece, grated 
  • Green chillies-2 or 3 ,crushed finely 
  • Kasuri methi-1/2 cup 
  • Thick Curds-1 tblsp 
  • Oil-2 tsp 
  • Salt to taste 
  • Oil/Ghee as needed to roast . 

Method 
In a bowl , add luke warm water n soak Kasuri Methi in it for 20 mts . squeeze the kasuri methi n set aside .  . 
  
In a  bowl add whole wheat flour , gram flour , turmeric powder, red chilly powder ,ajwain , grated ginger, crushed green chilly,squeezed kasuri methi,curds , oil n salt . Mix well n add little water if needed n knead to a soft dough n keep under damp cloth for about 1/2 an hour .     

 knead the dough again after 1/2 an hour for few seconds n make  equal lemon sized balls.
Dust them with some flour and roll them into a chapathi size but little thin 

Place this rolled chapathi on the heated tawa , drizzle ghee/oil n cook on both sides.

Serve with Curds n pickle . 

Wednesday, September 26, 2018

White Rice , Terrace Grown Tri Variety Brinjal Ambat , topped with Ambuli Nonche/Raw Mango Pickle .

White Rice , Terrace Grown Tri Variety  Brinjal Ambat , topped with Ambuli Nonche/Raw Mango Pickle . 

 Brinjal Ambat /  cooked in coconut based Masala 


  • Thoor Dhal.. 1/2 cup
  •   Brinjal's  - 1/4  th kg , i used the above variety  
  •  Onion ...1 roughly chopped

 To grind to a fine paste .
  • Grated coconut ...1 cup 
  • Roasted Dry red chilly ...4
  • Tamarind -Tamaraind seed size   
  • Salt to taste .

 Seasoning 

  • Oil..2 tsp
  •  Chopped onion ...1 tblsp .

Method
 Wash thoor dhal n pressure cook it for few whistles .. Cool n mash well ...

Wash n chop brinjal's  n cook in little water along with roughly chopped onion  till soft .

Grind all the ingredients meant to grind to a fine paste  Add the ground paste to the cooked vegetables along with cooked dhal , salt n boil .

Aloo Tamatar Ki Sabzi

Aloo Tamatar Ki Sabzi

  •  Potatoes-3 Medium, Peeled n cubed 
  •  Tomatoes-3 Medium , chopped 
  • Oil - 1 tblsp 
  •  Mustard Seeds -1/2 tsp 
  •  Cumin Seeds -1 tsp 
  •  Asafoetida /Hing -2 pinch 
  • Ginger-1 inch  piece , grated 
  •  Green Chilly -2 , chopped 
  • Curry  Leaves -1 sprig 
  •   Turmeric Powder -1/4 th tsp 
  •  Red Chilly Powder -1 tsp ( Kashmiri Laal ) 
  •  Coriander Powder-2 tsp 
  • Garam Masala Powder-1/4 th tsp 
  •     Dried Fenugreek Leaves /Kasuri Methi-2 tsp heaped ,crushed 
  •  Coriander Leaves Chopped - 2 tsp  
  • Salt to taste 
Method 
In a kadai add oil n splutter mustard seeds , add cumin seeds n allow it to splutter . Add hing, curry leaves , green chilly chopped n grated ginger n saute for few mts. Add Chopped tomatoes n cook till mushy .Add salt n all the powders except garam masala n stir for few seconds . Add cubed potatoes, add water as required n cook till the potatoes turn soft . Add garam masala n give a quick boil n garnish with coriander leaves . 

Tuesday, September 25, 2018

Terrace Grown Mulangi/Radish Sukke adding Dhal .(chopped Radish cooked in dry Coconut masala )

Terrace Grown Mulangi/Radish Sukke adding Dhal  .(chopped Radish cooked  in dry Coconut masala )



  • Thur Dhal- 1/2 cup
  • Radish chopped - 2 cup's
  • Onions chopped ( slightly bigger ) -1/2 cup
To grind
  • Urid dhal - 3 tsp
  • Roasted dry red chilles - 5 to 6 or according  to the taste  
  • Grated coconut- 2 cup's 
  • Tamarind -Tamarind seed size 
  • Salt to taste 
Seasoning
  • Coconut oil- 2 tsp
  • Mustard seeds- 1/2tsp 


Method 
Pressure cook Thur dhal only till its soft , need to have whole dhal ... ( Dont over cook nor make it mushy )  

In little oil fry urid dhal till reddish brown , cool ... 

Grind grated coconut, chillies , tamarind n just before removing the masala , add roasted urid dhal n grind for a minute or two . ( The ground masala should be a little coarse ) 

In a kadai add oil , add mustard seeds n once its sputters add cooked dhal, Chopped   onion, chopped radish pieces  , ground masala , salt n water ... cook till done n gravy turns dry . 

Arka /Kodo Millet Dosa -Version 2

 Arka /Kodo Millet Dosa -Version 2 

  • Kodo Millet ..1 cup 
  • Whole Skin Black split Urad Dhal.. 1/2 cup 
  • Yellow Split Moong Dhal  - 1 tblsp  
  •  Methi/Fenugreek Seeds ..1 tsp 
  • Salt to taste 


Method 
Wash n soak Kodo Millet, 
Whole Skin Black split Urad Dhal, Yellow Split Moong Dhal  n Methi seeds together for about 3 to 4 hours .Grind  to a fine batter ...Remove , add salt n allow it to ferment overnight . 


Heat a dosa tawa, drizzle oil spread a ladle full batter n roast on both sides ... 

Serve hot with Chutney/Sambar 


Note : This is my own innovation 

Monday, September 24, 2018

Terrace Grown Tri Vegetable combo - , Double Beans n Knol Khol Ambat./cooked in coconut based masala n Creeper Beans Upkari/Beans Stir fry


Terrace Grown Tri  Vegetable combo - , Double Beans n Knol Khol Ambat./cooked in coconut based masala n Creeper Beans Upkari/Beans Stir fry


  • Tender fresh  Double Beans  ... 1 cup 
  • Knol khol-1
  • Onion roughly chopped ..1/2 cup 
  • To grind to a fine paste 
  • Grated coconut.. 2 cup's 
  • Roasted dry red chilly  .. 4 to 5 
  • Tamarind -Tamarind seed size 
  • Salt to taste 
Season
  • Oil..2 tsp
  • Onion chopped ..1 
Method
Wash tender double  beans n knol khol n roughly scrap the outer skin, if tender retain the skin n chop into 2 inch cubicle's .
 Pressure cook both 
with chopped onion for just one whistle with little water .


Grind all the ingredients meant to grind to a fine paste 

Add the ground paste to the cooked stuffs n boil well , then give the seasoning .  


Creeper Beans Upkari/Beans Stir fry 
  • Tender French Beans- 1/4 th kg  
  • Oil- 2 tsp
  • Mustard seeds-1/2 tsp
  • Dry red chillies- 3 or according to the taste .
  • Grated coconut- 1 tblsp 
  • Salt to taste 

Method 
Wash Beans n Chop Beans 

In a kadai add oil, splutter mustard seeds n add torn dry red chillies , add the chopped vegetable n then little water along with salt n cook til done . Garnish with grated coconut n mix well  

Terrace Grown Radish leaves Moong Dhal Tadka

Terrace Grown Radish leaves Moong Dhal Tadka 

  • Yellow Moong Dhal - 1 cup 
  • Radish leaves -1 bunch ( chopped ) 
  • Turmeric powder-1/2 tsp 
  • Oil - 1 tsp 
  • Ginger -1/2 inch, finely chopped 
  • Green chilly -2 , chopped 
  • Tomatoes -2 ,chopped 
  • Salt to taste .

Seasoning 

  • Ghee - 2 tsp heaped 
  • Cunm seeds - 1/2 tsp
  • Garlic Flakes - 4 to 6, finely chopped  
  • Red chilly -2 , broken 
  • Red chilly Powder-1/2 tsp 

Method
Wash moong dhal n pressure cook it for a few whistle  along with turmeric powder n oil ... cool n mash it ..Add chopped radish leaves, chopped tomatoes, green chilly,ginger  n pressure cook for 1 whistle.n add salt .  

In a pan melt ghee, add cumin seeds, allow it to sweat .Add chopped garlic n fry til reddish brown . Add broken dry red chilly n stir for few seconds .Switch off n add red chilly powder n  stir well . Add this seasoning with  the cooked dhal mixture n mix well 


Chapathi , Dudde Upkari /Pumpkin Stir Fry n Terrace Grown Radish leaves Moong Dhal Tadka

Chapathi , Dudde Upkari /Pumpkin Stir Fry n Terrace Grown Radish leaves Moong Dhal Tadka   


Chapathi
  •  Wheat Flour - 1 cup
  • Oil- 2 tsp  
  • Water as needed to prepare the soft dough 
  • Salt to Tate 
  • Ghee 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 ghee  side onto the tawa. Now you will see the chapathi fluffing . Similarly add ghee 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. 



Dudde Upkari /Pumpkin Stir Fry 
  •  Pumpkin chopped into bigger chunks, 3 inch triangle pieces  .. 3 cup's
  • Oil..2  tsp 
  • Mustard seeds ..1/2 tsp 
  • Green Chilly .. 2 or  3, slit  
  • Red chilly -2 broken 
  • Curry leaves..1 Sprig
  • Asafoetida/Hing ..2 pinch 
  •  Jaggery ..Goose berry  size
  •  Water as required to cook 
  • Grated Coconut  ..1 Tblsp 
  • Salt to taste


Method
Add oil in a kadai, splutter mustard  seeds , then add curry leaves n slit green chilles n saute for a while , add hing n stir again , add  Pumpkin pieces, water ,Jaggery n Salt ...cover n cook till soft , then  add grated coconut n mix well . 




Radish leaves Moong Dhal Tadka 


  • Yellow Moong Dhal - 1 cup 
  • Radish leaves -1 bunch ( chopped ) 
  • Turmeric powder-1/2 tsp 
  • Oil - 1 tsp 
  • Ginger -1/2 inch, finely chopped 
  • Green chilly -2 , chopped 
  • Tomatoes -2 ,chopped 
  • Salt to taste .


Seasoning 

  • Ghee - 2 tsp heaped 
  • Cunm seeds - 1/2 tsp
  • Garlic Flakes - 4 to 6, finely chopped  
  • Red chilly -2 , broken 
  • Red chilly Powder-1/2 tsp 


Method

Wash moong dhal n pressure cook it for a few whistle  along with turmeric powder n oil ... cool n mash it ..Add chopped radish leaves, chopped tomatoes, green chilly,ginger  n pressure cook for 1 whistle.n add salt .  

In a pan melt ghee, add cumin seeds, allow it to sweat .Add chopped garlic n fry til reddish brown . Add broken dry red chilly n stir for few seconds .Switch off n add red chilly powder n  stir well . Add this seasoning with  the cooked dhal mixture n mix well 


Ukde Peja drizzled with ghee , topped with Appi Midi Nonche n Salla /Brined Raw Jackfruit Ambado

Ukde Peja drizzled with ghee , topped with Appi Midi Nonche n Salla /Brined Raw Jackfruit Ambado 

Appe Midi  Nonche ( Tender very small variety of sour mango pickle 

  • Appe Midi /tender small variety mangoes..30
  • Salt coarse ..1/2 cup
  • Red chilly..15 to 20
  • Mustard seeds..1 tblsp
  • Hing/Asafoetida .. ( i use solid hing ) ... 2 piece
  • Turmeric pod ..1 small piece
  • Water .. 4 cups


Method
Wipe the appe midi with dry cloth .

Boil water adding salt , cool it  .Add this to a porcelain pickle jar  , to it add appe midi,set this aside for about 3 to 4 days . shake it  everyday once .

Place Dry red chilly, mustard seeds, turmeric pod, hing under direct sun for few hours ... wipe the mixie jar n place even that under direct sun for few hours . 

Grind dry red chilly, turmeric pod, hing to paste , when 1/2 done add the mustard seeds n grind to a fine paste . Use the salt water for grinding .  Remove this ground paste n add it to the brined appe midi n mix well with a dry spatula . 

Note : make sure u use everything dry n moisture free , so that the pickle will have long shelf life . 


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


Method
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