Pages

Wednesday, January 30, 2019

Ukde Seeth ,Sukkale Sungta vaali Ambat n Radish Fries with Ground Masala ...

Ukde Seeth ,Sukkale Sungta vaali Ambat n  Radish Fries with Ground Masala ...

Sukkale Sungta vaali Ambat ( Dried prawns with Indian spinach in coconut based gravy )
  • Chopped Malabar Spinach ( Vaali )- 2 cups 
  • Dried Prawns- 1/2  cup 
  • Onion - 1 Medium  
To grind
  • Grated Coconut- 2 cups
  • Roasted red dry chilles-10 to 12 or according to the taste
  • Tamarind- Tamarind seed size 
  • Salt to taste
Seasoning
  • Oil - 2tsp
  • Chopped onion - 1 medium 

Method 

Separate the head n tail of dried prawns .

Soak it in water adding 1/2 a tsp of turmeric powder for 10 mts . 
wash it properly until the sand particles are all gone .


Pressure cook chopped Indian spinach with chopped onion for 1 whistle .


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

Add the ground paste , cleaned dried prawns n  salt to the cooked stuffs , boil it well  n then do the seasoning .



Radish Podi with Ground Masala 
  • Radish ... 3 

To Grind 

  • Raw Rice..1 cup 
  • Coriander seeds.. 2 tsp 
  • Dry red chillies... 6 to 8
  • Hing ... 
  • Salt to taste 
  • Oil for deep fry 

Method 
Wash Radish , pat dry n cut lengthwise . Crush it slightly , apply salt n keep aside for sometime . 

Soak raw rice for about an hour . 
 Grind raw rice, coriander seeds, dry red chillies , hing to a fine paste adding very little water .( the paste has to be thick ) 

Squeeze the crushed radish , apply the ground paste , keep aside only for 5 mts . 

Deep fry till crisp

Ukde seeth with Dalithoy drizzled with melted ghee n Andhra style Kandi podi ( Spicy Gun powder ) With Lemon Black Pickle n Potato Tawa Rawa Fries .

 Ukde seeth with Dalithoy drizzled with melted ghee n Andhra style Kandi podi ( Spicy Gun powder ) With  Lemon Black Pickle n Potato Tawa Rawa Fries .
Dalithoy 
  • Toor dal - 1 cup
  • Green chilly - 2 or 3 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 .


Gun Powder /Kandi Podi ..Version 1 
  • Toor dhal- 1/2 cup
  • Urad dhal - 1/2 cup
  • Moong dhal-1/2 cup
  • Chana dhal- 1/2 cup
  • Asafoetida /Hing- 2 pinch
  • whole red chilles- 10 or according to the spice
  • Cumin seeds- 1 tsp 
  • Salt to taste

Method
  • In a kadai add little oil n roast all the dhals separately . Roast the dry red chilles , cumin seeds and hing . cool well n then grind to a very fine powder along with salt .
    Preserve in air tight container . .

Potato Tawa Rawa Fries ! 
  • Potatoes - 2
  • Red chilly powder- 2 tsp 
  • Turmeric powder- 1/4 th tsp
  • Rice flour - 2 tsp 
  • Hing /Asafoetida- 2 pinch 
  • Semolina /Rawa - 1 tblsp 
  • Salt to taste 
Method 
Wash n peel the  skin of Potatoes  n slice them thin into roundels .

In a bowl add the  red chilly powder, turmeric powder, rice flour , hing ,salt n potato roundels .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat a tawa , smear little oil n shallow fry on both sides till crisp.


Baingan Bertha with Smoked Garlic ..Version 3

Baingan Bertha with Smoked Garlic ..Version 3


  • Huge Baingan /Egg Plant -1
  • Garlic flakes - 12
  • Oil -1 tblsp
  • Cumin seeds -1/2 tsp
  • Onion's -2
  • Tomatoes -2
  • Red Chilly Powder -1 tsp
  • Coriander Powder- 1 tsp
  • Garam Masala Powder -1/2 tsp
  • Coriander leaves chopped -2 tsp 
  • Ghee -2 tsp 
  • Salt to taste 


Method 
Wash n pat dry the huge baingan .. Direct roast it on flame , turning around, till the skin is charred . 

Once done so , place it in a bowl n cover it ..set it aside for 10 mts . 

After 10 mts , remove the skin n chop it roughly or mash . Keep aside 

Directly on flame roast the garlic flakes . Cool n chop the garlic .

In a kadai add oil , add cumin seeds ,stir for few seconds, then add chopped onions n stir well till pinkish red. Add chopped garlic n stir for few seconds ,Add chopped tomatoes n fry till mushy . Add all the powders , salt . stir for few seconds.Add mashed brinjal, mix well n fry for few mts ,then garnish with coriander leaves n ghee .  


Monday, January 28, 2019

Ukde seeth, Ghosale Upkari , Kaali Thori with Kadgi Bhendi , Ambuli Puddi Nonche n Batate Happolu ...

 Ukde seeth, Ghosale Upkari , Kaali Thori with Kadgi Bhendi , Ambuli Puddi Nonche n Batate Happolu ...


Ghosale Upkari /Ridge Gourd  Stir Fry 
  • Tender Ghosale  /Ridge  Gourd  ..1 
  • Oil ..2 tsp
  • Mustard seeds ..1/2 tsp
  • Hing/Asafoetida ..2 generous pinch 
  • Dry red chilly ..3 
  • Small piece jaggery 
  • Water just enough to cook . 
  • Salt to taste 

Garnish
Grated Coconut ..1 tblsp

Method 
Wash the ridge  gourd n remove the skin ..


 Chop into 2 inch  pieces 
 .
In a kadai add oil, splutter mustard seeds, add torn dry red chilly , hing n stir for a while , then add the chopped ridge gourd pieces  n just enough water , jaggery ,salt n cook till done n then do the garnishing .



Kaali Thori with Kadgi Bhendi ( Black Beans with Raw Jackfruit in Coconut Based Gravy )

  • Kaali Thori ( Black beans )- 1  cup 
  • Raw Jackfruit pieces- 1/2 cup 


To grind 

  • Grated coconut- 2 cup's
  • Roasted dry red chillies- 6 to 8 or according to the taste 
  • Tamarind- Tamarind seed size 
  • Salt to taste 

Seasoning 

  • Oil-2 tsp
  • Garlic Flakes- 6 to 8 crushed 


Method

Soak kaali thori ( Black Beans ) overnight.

Pressure cook Kali thori for 5 to 8 whistles or till cooked but not mushy .

Pressure cook  raw jack fruit pieces  just for 1 whistle .

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

Add the ground paste to the cooked stuffs, along with salt  n boil well.Then later give the seasoning .

Avrekalu / Hyacinth bean Masala Biryani

Avrekalu / Hyacinth bean Masala Biryani 


  • Tender Avrekalu / Hyacinth bean .. 2 cups 
  • Raw Rice - 1 cup 
  • Water -2 cups
  • Ghee - 1 tblsp 
  • Cloves .3 to 4
  • Cinnamon stick -1 inch piece 
  • Star Anise -1 
  • Whole Green Cardamom -2 
  • Bay leaf -1 
  • Marati Moggu -2 
  • Saunf/ Fennel seeds -1/2 tsp 
  • Onion -1 huge 
  • Ginger Garlic paste -1 tsp 
  • Green chilly - 2 
  • Tomato -1 
  • Coriander leaves chopped - 1/4 th cup
  • Mint Leaves  chopped .1/4 th cup 
  • Red Chilly Powder - 1 tsp 
  • Coriander powder -2 tsp 
  • Turmeric powder-1/2 tsp 
  • Garam Masala Powder -1/2 tsp
  • Curds - 2 tsp 
  • Salt to taste 


Garnish 

  • Lemon juice -2 tsp 



Method
Chop onion, tomato n green chilly 

In a pressure cooker add ghee n add in cloves, cinnamon stick , whole green cardamom, star anise, bay leaf, Marati Moggu, fennel seeds n stir for few seconds .Add chopped onion n fry till transparent , Add ginger garlic paste , add chopped green chilly n stir fro few seconds. Add chopped tomato n then cook till mushy . Add chopped mint n coriander leaves n stir till it wilts .. Add all the powders n stir for a second  .. Add Avrekalu stir for a minute till the raw smell goes, add raw rice ,curds , water , salt ..mix well n pressure cook for 2 whistles . Then garnish with lime jucie .Mix well 

Serve warm with Raitha . 


Sunday, January 27, 2019

Terrace Grown Spring Onion Greens Paratha

Terrace Grown Spring Onion  Greens Paratha

  • Whole Wheat flour-2 Cup's 
  • Ghee - 2 tsp melted 
  • Luke warm water as needed to prepare the dough 
  • Spring onion greens- 1 cup heaped
  • Ajwain /Carom seeds -1/2 tsp  
  • Finely chopped Green chilly -2 
  • Chilly  Powder-1/2 tsp
  • Turmeric Powder- ½ tsp
  • Garam Masala powder  -1/2 tsp 
  • Salt to taste.
  • Ghee for roasting the paratha's as needed .

Method 
In a bowl add whole wheat flour , Ajwain, Chilly powder , Turmeric powder . Garam Masala powder , salt n mix well, then add finely chopped green chilly , chopped spring onion greens n mix again ..Now add melted ghee , little by little luke warm water n knead to a soft dough . Set aside covering with moist cloth for about 10 mts  

After 20 mts, knead the dough again for few seconds . Then make equal size golf balls , dust it n roll into slightly thicker than rotis . 

Heat a tawa n place the rolled paratha on it , smear ghee n cook till golden spots appear n then flip on the other side n keep pressing gently as its been cooked . 

Serve Hot with Curds n Pickle . 

Saturday, January 26, 2019

White Rice , Tender coconut Tender cashew masala gravy, Dhal Panchavati , n Roasted Spicy Potato Papad

White Rice , Tender coconut Tender cashew masala gravy, Dhal Panchavati , n Roasted Spicy Potato Papad  




Tender coconut Tender cashew Masala Gravy ! A Go


Goan delicacy .
  •  Tender coconut flesh - 1 cup
  • Tender Cashew nuts -1/2 cup
  • Grated coconut-1/4 th cup
  • Tender coconut water-1/4 th cup
  • Cloves-3
  • Cinnamon -1/2 inch
  • Green cardamom -1
  • Coriander seeds -2 tsp
  • Dry red chilly -4
  • Cumin seeds-1/4 th tsp
  • Onion -1Medium 
  • Tomato small -1 (make puree)
  • Ginger garlic paste-1 tsp
  • Turmeric -1/4 th tsp
  • Dried Kokum- 1 
  • salt to taste
  • water-1 cup
  • Oil-2 tsp
Method 

Soak tender cashew nuts in hot water for 30 mts .. 


slice coconut flesh n keep aside 

In little oil fry cloves, red chillies, cardamom, cinnamon, coriander seeds, grated coconut n grind with tender coconut water to a fine paste .. 

Heat oil in a kadai add cumin seeds, chopped onion fry till pink, add ginger garlic paste , turmeric powder, tomato puree ..n ground masala along with water ..add Kokum, tender cashew nut n flesh of tender coconut .. cook till done .



Dhal Panchvati 
  • Thur dhal- 21/2  tbsp 
  • Moong dhal- 21/2 tbsp 
  • Channa dhal- 2 tbsp 
  • Masoor dhal- 2 tbsp 
  • Urad dhal - 1 tbsp 
  • Turmeric powder -1/2 tsp 
  • Salt to taste .


To saute in kadai 
  • Oil - 2 tsp 
  • Onion -1 
  • Tomato-1 
  •  Green chilies, - 2 
  • Ginger, finely Chopped - 1 tsp 
  • Red chilly powder- 1/4 th tsp 


To season 
  • Ghee- 1 tsp 
  • Cumin seeds- 1/2 tsp 
  • Hing/asafoetida -A pinch 
  •  Dry red chilles - 2 torn 
  • Garam masala powder-1/2 tsp 


Garnishing 
  • Coriander leaves chopped - 2 tsp 
  • Lemon juice- 1 tsp  
Method 
Wash all the dhals well n pressure cook it with turmeric powder . Mash it lightly when cooked . 
In a kadai add oil , chopped onions n fry till pinkish red , then add chopped green chilles n fry for a while along with chopped ginger .Later add chopped tomatoes n cook till its mushy n the raw smell goes, then add dry chilly powder n salt ... add the cooked dhals along with water n boil well .Do the seasoning n then garnish . 






Thursday, January 24, 2019

Ukde Seeth ,Pancharangi bee Bhendi adding Semebadane , Pancharangi bee Saaru /Plain Rasam n Raw Mango Pickle

Ukde Seeth ,Pancharangi  bee Bhendi adding Semebadane , Pancharangi  bee Saaru /Plain Rasam n Raw Mango Pickle .

Pancharangi  bee Bhendi adding Semebadane / Dried  Beans cooked  in Coconut Based Gravy adding Chayote squash  .


  • Pancharangi bee  - 1/2  cup 
  • Tender Chayote squash ..  1  
To grind 
  • Grated coconut- 2 cup's
  • Roasted dry red chillies- 8 to 10  
  • Tamarind ..Tamarind seed size 
  • Salt to taste 
Seasoning 
  • Oil- 2 tsp
  • Crushed Garlic Flakes ...8 to 10 
Method

Soak pancharangi bee over night  .

Pressure cook the soaked dried beans till cooked but not mushy  .( Retain the cooked water to prepare Saaru /Plain Rasam )

Wash n chop semebadane into 2 inch cubes n in little water cook it soft but not mushy

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

Add the ground paste to the cooked stuffs, along with salt  n boil well.Then later give the seasoning
Pancharangi  bee Saaru /Plain Rasam
Retained water of cooked dried Beans 
Salt to taste 

Seasoning 
Oil - 2 tsp 
Garlic flakes - 10 to 12 crushed slightly
Dry Red Chilly -3 or 4 broken  

Method 
To the cooked retained water of cooked beans , add salt n boil . Then season .