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Saturday, April 27, 2019

Ukde seeth,Terrace grown Vaali , Bikkand n Kultha koddel , pappad , Lime Pickle n a Slice of Mango ...

Ukde seeth,Terrace grown Vaali , Bikkand n Kultha koddel , pappad , Lime Pickle n a Slice of Mango ... 

Vaali , Bikkand n Kultha koddel ( Indian spinach , Jackfruit Seeds n Horse gram Cooked in Coconut Based Spicy Gravy )


  •  Vaali / Indian Spinach chopped ... 1 cup 
  • Bikkand /Jack Fruit seeds , removed skin n chopped into 2 pieces ...1/2 cup
  •  Kulithu/ Horse gram ...1/2 cup 

 To grind to a fine paste 

  • Grated coconut ...1 cup
  •  Roasted dry red chilly ...6 to 8 
  • Tamarind ..Tamarind seed size
  •  Salt to taste 

Seasoning 

  • Oil..2 tsp 
  • Crushed garlic flakes ...6 to 8 

Method 
Pressure cook Washed Horse gram for about 10 mts with enough water ...till cooked n not mushy .. Pressure cook Chopped vaali n chopped bikkand only for one whistle ... 

Grind all the ingredients meant for grinding to a fine paste ...Add this ground paste to the cooked stuffs n boil well ... and  later do the seasoning . 

Friday, April 26, 2019

Pedvo / Sardines Fries

Pedvo / Sardines  Fries   
  •  Pedvo / Sardines . - 15 
  • Red chilly powder- 2 tsp 
  • Turmeric powder- 1/4 th tsp
  • Asafoetida/Hing - 2 pinch 
  • Rice flour-1 tblsp
  • Oil to deep fry 
  • Salt to taste 

Method 
Clean the fish .

In a bowl add chilly powder , turmeric powder, hing,  salt , add fish n mix well .


Keep aside for 1/2 an hour . 

Roll the marinated fish over rice flour n deep fry in oil . 

Batate /Potato Thoy

Batate /Potato Thoy

  • Potatoes -3 Medium
  • Water as required for consistency
  • Green chilly slit -2 or 3
  • Hing /Asafoetida Water -2 tsp , i use solid hing , so soak it in little water for about 10 mts n dissolve it
  • Salt to taste


Season

  • Coconut oil -1 tsp
  • Mustard seeds-1/2 tsp
  • Dry red chilly -1 , torn
  • Curry leaves -1 sprig


Method
Wash n pressure cook potatoes till soft .Cool , peel the skin n mash it .

In a vessel add the mashed potatoes, sufficient water as consistency , slit green chilly n boil well

In a small pan add coconut oil , splutter mustard seeds, add curry leaves n broken dry red chilly n pour it to the boiled thoy .. Then add hing water , mix well n keep covered  for sometime before serving as all the spice will blend  well . 

Chapathis , Sprouted Moong/Whole Green Gram Dahi Masala , Mango Slices n Kacche Aam / Raw Mango Ka Instant Chunda adding Jaggery

Chapathis , Sprouted Moong/Whole Green Gram Dahi Masala , Mango Slices n Kacche Aam / Raw Mango Ka Instant Chunda  adding Jaggery 

  Chapathis 

  • Whole wheat flour ( i have used Multi grain atta ) 1 cup
  • Oil -2 tsp 
  •  Salt to taste
  • Water to knead the dough 
  • Ghee to brush 
Method 
In a bowl , add whole wheat flour , salt ,oil n water little by little  at a time n knead it to a soft dough for about 5 to 8 mts ... keep covered under moist cloth for 1/2 an hour . 

Divide the dough into equal sized balls , apply some flour n bail out thin chapathis .

Heat a tawa , place the Rottischapathi  on it n cook till puffed on both sides ..apply ghee n serve hot . 



Sprouted Moong/Whole Green Gram Dahi Masala

  • Sprouted Moong/Whole Green Gram -1 cup
  • Oil -2 tsp
  • Onion -1,chopped
  • Tomato -1,chopped
  • Ginger Garlic Paste -1 tsp
  • Chilly Powder-1 tsp
  • Garam Masala powder -1/2 tsp
  • Turmeric powder -1/4 th tsp
  • Thick Curds - 1/4 th cup, stir it well 
  • Coriander leaves chopped -2 tsp
  • Salt to taste


Method
Pressure cook sprouted whole green moong for just one whistle . dont make it mushy by overcooking

In a kadai add oil ,add chopped onion n cook till transparent , add ginger garlic paste n stir for few seconds, add chopped  tomato,salt n cook till mushy n raw smell goes. Add all the powders n stir for few seconds . Add the cooked moong n thick curds ,stir continuously n cook for 2 to 3 mts on sim flame .Add chopped coriander leaves n mix well . 



Kacche Aam / Raw Mango Ka Instant Chunda  adding Jaggery 

  • Kacche Aam /Raw Mango - 3 , i have used Totapuri 
  • Oil-2 tsp 
  • Whole Black Pepper Corns -4 to 6 
  • Dalchini/ Cinnamon Stick -1 inch, broken into 2 or 3 pieces 
  • Cloves - 4 to 6 
  • Jaggery - 1/4 th kg ( i have used dark brown organic jaggery ) 
  • Turmeric Powder-1/4 th tsp 
  • Red Chilly Powder - 1/2 tsp 
  • Salt - 1/4 th tsp 


Method 
Wash n wipe it dry with a clean cotton cloth ..  Peel them n grate in a bigger grater . Keep aside 

In a kadai add oil , add whole pepper corns, broken cinnamon stick n cloves,stir for few seconds n then add grated raw mangoes n stir till moisture is gone . Add jaggery n allow it to melt for 2 string consistency . Add salt n turmeric powder n mix well . Switch off the flame n when it cools add red chily powder n mix again . 

Once completely cooled , store in an air tight container n when done properly has a shelf life of one year , 

Ukde Peja with Limbiya Kanchi /Brined Lemon pickle adding Terrace Grown Bush Pepper Bunches .

Ukde Peja with Limbiya Kanchi /Brined Lemon pickle adding Terrace Grown Bush Pepper Bunches .

Limbiya Kanchi /Brined Lemon pickle adding Terrace Grown Bush Pepper Bunches . 
  • Lime - 5, Huge ones 
  • Green Chillies - 8 to 10
  • Fresh Tender Green Pepper Bunch- 4 to 6  
  • Ginger - 1 , 4 inch piece 
  • Rock Salt - 5-6 tblsp  , can add more as required . 
  •  A  clean glass jar or any non-reactive container-1 


Method
Sun dry lemon , green chilly , Tender Green pepper bunches n  Ginger for an hour or two . 

Chop the lime into 8 pieces .

Slit green chilly 

Peel the skin of ginger n finely chop into bits . 

In a clean dry glass jar or Bharnee add chopped lemon, slit green chilly, finely chopped ginger , tender fresh green pepper bunches n rock salt . Close the lid of the glass jar n place so for nearly two weeks ..Once in two days shake the jar or gently mix it with clean moisture free spoon at night . 

Kanchi tastes good after its completely brined n takes around 2  to 3 months for wholesome taste . 

It has a shelf life nearly for an year , when done with care . 

Mattu Gulla Mavina Hannina Gojju/Seasonal Udupi Brinjal n Ripe Mango Gojju

 Mattu Gulla Mavina Hannina Gojju/Seasonal Udupi Brinjal n Ripe Mango Gojju 


  • Mattu Gulla /Udupi seasonal Round Green Brinjal - 1 huge 
  • Coconut oil - 1 tsp
  • Fully Ripened Mango -1 ,medium 
  • Onion -1, chopped ,medium 
  • Green Chilly - 2 ,chopped 
  • Jaggery -Marble size 
  • Tamarind - Goosberry size ( soak in little water for 20 mts  n extract  the thick pulp )  
  • Salt to taste .


Seasoning 

  • Coconut oil - 1 tsp 
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp 
  • Curry leaves -1 sprig 
  • Dry red chilly - 1 , broken 
  • Hing -1 pinch 


Method 
Wash the mattu gulla , pat dry , apply coconut oil all over it n directly roast on flame ... cool , remove the skin n mash it well with hands ,

Wash the mango , squeeze well , remove the skin n take out the pulp . 

In a wide mixing bowl add the mashed mattu gulla, mango pulp,  chopped green chilly , jaggery , tamarind extract, salt n mix well . Add chopped onion n give the seasoning .Mix well .

Serve with Rice/Rottis . 

Ukde seeth, Dhal Rasam, Ambuli Nonche, Raw Banana Podi/Fries . , Podale /Snake Gourd Upkari n Raw Mango Chutney ..

Ukde seeth, Dhal Rasam, Ambuli Nonche, Raw  Banana  Podi/Fries . , Podale /Snake Gourd Upkari n Raw Mango Chutney .

Dhal Rasam 


  • Thur Dhal ..1/4 th cup  
  • Tomatoes ...3 fully ripened 
  •   Tamarind ...Goose Berry size 
  • Rasam Powder..2 tsp heaped 
  • Salt to tatse 

Seasoning 

  • Oil 2 tsp
  •  Garlic Flakes ...6 to 8 

Garnishing

  •  Coriander leaves ...2 tsp chopped . 


Method
 Wash thur dhal .. 

Chop Tomatoes roughly 

Pressure cook thur dhal n chopped tomatoes .. Cool n churn it well . 

Soak Tamarind in little water for 10 mts , squeeze it well . Add rasam powder to it n mix well . add this to the cooked ingredients , water for consistency ,salt n boil well . Give the seasoning n then garnish 



Ambuli Nonche ( Raw Mango Pickle Amchi style )

  • Raw Mango- 2 Medium

To Grind

  • Dry red chilles - 1 fist
  • Rock salt - 1 fist
  • Mustard seeds- little less than 1 fist
  • Hing /Asafoetida - 2 generous pinch ( i use solid hing )


Method
Wipe the raw mango with a clean dry cotton cloth ... chop it into 2 inch pieces with dry hand n dry knife ( absolute no trace of moisture )  ... In a Porcelain jar ( Bharni ) add the chopped raw mango n rock salt ... tie a dry cloth to bharni n keep tightly covered . set this aside for nearly 4 to 5 days ... everyday just shuffle it once ...

Under direct sun keep the dry red chillies n Mustard separately in a dry plate ( spread it out ) for about 4 days ...

After about 4 days , keep even the mixie jar under direct sun for about an hour , so that no moisture retains ...

Now carefully drain the salt water , 4m bharni n boil it ..allow it to cool

Grind dry red chilly to a fine powder along with hing , can add the boiled cooled salt water while grinding ... remove it

Then add the mustard seeds and grind to a coarse powder ..

Now mix the ground paste n the salted raw mango n mix well ... place in a porcelain jar . 

Note : This pickle can be stored for about an year ..provided done carefully . 



Raw  Banana  Podi/Fries . 
  • Raw Banana- 2 
  • Red chilly powder- 2 tsp
  • Hing /asafoetida- 1/4 th tsp 
  • Rice flour - 1 tblsp 
  • Salt to taste 
  • Oil as required 

Method
Wash  remove the skin of raw banana roughly n Slice them   roundels  .

In a bowl ,add chilly powder,  hing ,  salt n  then add  raw  banana roundels  n mix well ... keep for about  10 mts( sprinkle water only if needed ) 

Run the marinated  banana roundels with rice flour .   .

Heat oil in a deep kadai  , n drop the marinated banana roundels in oil 4 to 5 at a time n deep fry .  





Podale  Upkari /Snake Gourd  Stir Fry 
  • Podale /Snake Gourd  ..1 
  • Oil ..2 tsp
  • Mustard seeds ..1/2 tsp
  • Dry red chilly ..3 
  • Small piece jaggery 
  • Water just enough to cook . 
  • Salt to taste 

Garnish
Grated Coconut ..1 tblsp

Method 
Wash the snake gourd n from the backside of the spoon scrap it . Chop into crescent shapes .
In a kadai add oil, splutter mustard seeds, add torn dry red chilly n stir for a while , then add the crescent shaped snake gourd n just enough water , jaggery ,salt n cook till done n then do the garnishing .



Ambuli chutney (Raw Mango chutney )
  • Raw Mango- 1 medium
  • Grated coconut- 3/4 th  cup 
  • Garlic flakes- 2 
  • Green chillies-2 or according to the taste 
  • Salt to taste 

Method 
Clean n scrap the tough skin of the raw mango, remove the seed n chop it .

Grind grated coconut, chopped raw mango, green chillies , garlic flakes n salt to a semi coarse paste . 


Thursday, April 25, 2019

Organic Kaskayi Ambo / Semi Ripened Mango

Organic Kaskayi Ambo / Semi Ripened Mango 

  • Kaskayi Ambo / Semi Ripened Mango -2 


Method 
Wash n slice the mangoes n eat 

Sabsige Soppu /Dill Leaves Akki Rotti with Spicy Raw Garlic Chutney


Sabsige Soppu /Dill Leaves Akki Rotti with Spicy Raw Garlic Chutney 
  •  Rice flour-1 cup
  • Onion-1/2 cup ,finely chopped
  • Grated Coconut -1/2 cup
  • Green chilly -2 or 3 , finely chopped
  • Cumin seeds-1 tsp
  • Coriander leaves chopped- 1/4 th cup
  •   Sabsige soppu/Dill leaves chopped -1/2 cup
  • salt to taste.
Method
In a wide mixing bowl add rice flour , finely chopped onion, grated coconut , chopped green chilly , cumin seeds , chopped coriander n dill leaves along with salt, mix well n add water little by little n make a moist thick dough like consistency . 

on a heated tawa, take a handful of the above dough n pat evenly dipping fingers in water n flatten them into round shape . Add oil at the edges n cook it evenly on both the side's on low to medium flame . Remove once you see brown spot,s on the rottis . 

Note : can use plantain leaf or parchment paper to pat the rotti instead of direct on heated tawa . 


Spicy Raw Garlic Chutney 
  • Garlic   2 pods (peel the skin n use)
  • Dry red chillies -  5 to 6 or according to the taste ( i have used Byadagi chillies )
  •  Tamarind  -Tamarind seeds siz 
  • Salt   to taste 

Seasonings

  • Oil   3 tbsp
  • Mustard seeds  - 1/2 tsp
  • Chana dhal-1/2 tsp 
  • Urad dhal -1/2 tsp 
  •  Curry leaves -2 sprigs  

Method 
 Grind garlic,dry red chillies and tamarind , to a smooth paste.(if you want soak the chillies and tamarind in 1/4 cup water and grind it) 

Heat oil in a kadai ,add Mustard seeds once it stops sputtering add chana n urid dhal , roast for a while add curry leaves .. n then add the ground paste along with salt ,Cook in low medium flame,  till the raw smell of the garlic goes!



Ukde Seeth , Terrace Grown Bhaji Amshi ,Roasted Happolu n Slice of Mango .

Ukde Seeth , Terrace Grown Bhaji Amshi ,Roasted Happolu n Slice of Mango .

Bhaji Amshi (Red Amaranthus Cooked in Coconut Based Spicy Gravy ) 


  • Thambdi Bhaji/ Red Amaranths ( Particularly the Mlorean Variety ) ... 1 huge bunch 


To grind to a fine paste 

  • Grated coconut..1 cup 
  • Roasted dry red chilly .. 6 or according to the spice
  • Tamarind ... chick pea size 
  • Salt to taste 

Seasoning

  • Oil.. 2 tsp
  • Crushed Garlic ... 8 

Method 
Wash the red amaranths with enough water n roughly chop the leaves n tender stem .Pressure cook with little water for 1 whistle . 

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

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


Wednesday, April 24, 2019

Mattu Gulla Bolu Huli / Seasonal Udupi Brinjal Gravy

Mattu Gulla Bolu Huli / Seasonal Udupi Brinjal Gravy 

  • Mattu Gulla /Seasonal Udupi Brinjal - 2 
  • Thur Dhal -1/2 cup 
  • Coconut Oil -1 tsp 
  • Turmeric Powder - 1/4 th tsp 
  • Jaggery - Goose berry size 
  • Tamarind - lemon  Size( Soak in 1/2 cup water for 1/2 an hour n extra the thick pulp ) 
  • Green chilly slit -3 to 4  
  • Curry Leaves - 1 sprig 
  • Coriander Leaves - 3 tsp chopped 
  • Salt to taste 


Seasoning - 1 

  • Coconut Oil -2 to 3 tsp 
  • Mustard seeds -1/2 tsp
  • Turmeric Powder -1/4 th tsp 
  • Hing/Asafoetida  -2 pinch 


Seasoning  2 

  • Oil -1 tsp 
  • Mustard seeds -1/2 tsp 
  • Hing/Asafoetida -1 pinch  


Method 
Wash thur dhal n pressure cook it with oil n turmeric powder . Cool n mash it , 

Wash n chop the mattu gulla to 2 inch bigger chunks . Add in water to avoid discoloration .

In a kadai add oil , splutter mustard seeds , add hing , turmeric powder n  chopped mattu gulla ,cover n cook on sim flame, stir in between to avoid burning ...when 3/4 th done add the tamarind pulp, jaggery , little water n boil for 2 to 4 mts  . Then add cooked thur dhal ,curry leaves,  coriander leaves ,slit green chilly ,salt n boil well for few mts, then give the  2nd seasoning . 


Phodniche Varan i/Maharastrian Dhal

Phodniche Varan i/Maharastrian Dhal 

  • Thur Dhal -3/4 th  cup 
  • Turmeric powder -1/4 th tsp 
Seasoning 
  • Oil- 2 tsp 
  •  Mustard seeds-1/2 tsp 
  •  Cumin seeds-1/2 tsp
  • Curry leaves-1 sprig 
  •  Garlic cloves -8 to 10 ,finely chopped 
  •  Onion -1 Medium ,finely chopped 
  • Green chillies ..2 or 3 , chopped 
  •  Tomato-1 ,chopped 
  • Salt to taste 

Garnishing 
  •  Chopped Coriander leaves-2 tsp 

Method

Wash thur dhal n pressure cook it adding turmeric powder . 

In a kadai add oil n splutter mustard seeds, add cumin seeds n stir for few seconds. Add finely chopped  garlic n stir for few minutes till brown . Add chopped onion n fry till pinkish red , Then add curry leaves ,chopped green chilly n stir for few seconds .  Add chopped tomato n salt . Cook till mushy n raw smell goes . Add cooked dhal n boil for few mts . Garnish with coriander leaves ,

Goes well with Rice n Rottis .  

Ukde seeth,Yellow Split Moong Dhal, Tendle upkari , Avnas Ambe Sasam , Ambuli puddi nonche n curds

Ukde seeth,Yellow Split   Moong Dhal, Tendle upkari , Avnas Ambe Sasam , Ambuli puddi nonche n curds 


Yellow  Split  Moong Dhal
  • Yellow Split moong dhal- 2 fist
  • Tomatoes-2
  • Green chillies-3 or according to the taste 
  • Ginger-1/2 inch piece 
  • Turmeric powder-1/4 th tsp 
  • Salt to taste.
Seasoning 
oil-1 tsp 
cumin seeds-1/2 tsp
curry leaves-1 sprig

Garnishing 
coriander leaves .

Method
Soak Dhal for 1/2 an hour n pressure cook it with turmeric leaves, ginger n green chillies ... n then give the seasoning ... Garnish with coriander leaves .


Tendle Upkari/ Ivy Gourd Stir fry

  •  Tendle /Ivy gourd... 1/4 th kg 
  • Oil..2 tsp 
  • Mustard seeds ...1/2 tsp 
  • Dry red chilly ...3 broken 
  • Water ..just little 
  •  Salt to taste
  • Grated coconut ..1 tblsp 


 Method 
Wash the ivy gourd's n slice them thinly . 

In a kadai add oil n splutter mustard seeds , add torn dry red chilly n stir for a few seconds Add sliced ivy gourd, little water n salt ..keep covered n cook till done n then garnish with grated coconut . 


Avnas Ambe Sasam ( Pineapple , Mango in coconut based gravy )  
  • Pineapple- chopped into cubes ( 1 cup)
  • Mango - chopped into cubes- ( 1 cup)
  • Grapes - Green n Black fresh ones ( 1/2 cup each )
  • Grated coconut-1 cup
  • Roasted dry red chillies- 3 or according to the taste
  • Jaggery - chick pea size
  • Raw Mustard seeds- 1/2 tsp  
  • Salt to taste

Method 
Grind grated coconut, roasted dry red chillies n jaggery to a semi coarse  paste n just before removing the masala add raw mustard seeds n grind for a minute . Remove the ground paste add salt n mix well ..then add the fruits  n serve chilled ! 

Note : This recipe doesnt need to be heated nor seasoned !