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Friday, May 31, 2019

Ukde seeth, Ghardudde/Bottle Gourd Ambat , Bottle Gourd peel upkari adding Potato, Sun dried Karathe Kismuri with a twist , Garlic Chutney Powder Ambuli Nonche n Mango .

Ukde seeth, Ghardudde/Bottle Gourd Ambat , Bottle Gourd peel upkari adding Potato, Sun dried Karathe Kismuri with a twist ,  Garlic Chutney Powder  Ambuli Nonche n Mango .

Gardudde Ambat ( Bottle gourd cooked in coconut based gravy ) 

  • Gardudde /Bottle gourd .. 1/2 kg 
  • Onion.1 


To grind to a fine paste 

  • Grated coconut .1 cup
  • Roasted dry red chilles ...4 to 5
  • Tamarind ..Tamarind seed size 
  • Salt to taste .


Seasoning 

  • Oil ..1 tsp
  • Onion chopped ..1 


Method 
Wash the bottle gourd , peel the skin n chop it to 2 inch cubes . Chop onion roughly . 

Pressure cook it just for 1 whistle with little water 

Grind grated coconut, roasted dry red chilles, tamarind to a smooth paste . 

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


Bottle Gourd Peel Upkari (Palya )

  • Bottle Gourd Peels ...2 cups ( Peel the bottle gourd a little thicker )
  • Potato ...1 small 
  • Salt to taste 

Seasoning 

  • Oil..2 tsp
  • Mustard seeds..1/2 tsp
  • Dry red chilly...2 

Garnishing 

  • Grated coconut ..1 tblsp 

Method
Chop the bottle gourd peels lengthwise .

Wash n chop potato lengthwise ( retain the skin for better taste ) 

In a kadai add oil, splutter mustard seeds add torn dry red chilly , chopped bottle gourd peels , chopped potato n salt ..add little water n cook till done ..Garnish with grated coconut . 




Sun Dried Karathe /Bitter Gourd Kismuri

  • Sun Dried Karathe /Bitter Gourd pieces - 1 /2 cup ( Deep fried )

To pound to semi coarse

  • Grated coconut - 1/4 th cup
  • Green chilly -2
  • Dry Red Chilly - 1
  • Coriander seeds-1/2 tsp
  • Onion Chopped - 1 tblsp
  • Tamarind -Tamarind Seed size
  • Salt , add only of need as the sun dried bitter gourd pieces already has salt .


Method
In a Mortar, pestle add the  grated coconut, green chilly , dry red chilly, coriander seeds, tamarind n pound to a semi coarsely . 

in a wide bowl add the pound mixture. chopped onion n deep fried sun dried bitter gourd pieces n mix well .


Serve immediately  . 


Garlic Chutney Powder 

  • Garlic bulbs - 3
  • Dry Red chillies- 10 long n 5 short  or according to the taste
  • Dry copra   - 1 
  • Tamarind- Marble sized 
  • Oil - 2 tsp
  • Salt to taste 

Method
Grate the dry copra  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the grated copra  on low flame till it gives a nice aroma ( dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted  grated dry copra   along with salt n grind . 

Remove , mix well n store in an air tight container !

Wednesday, May 29, 2019

Ukde seeth , Dhal Rasam , Garlic Chutney ,Terrace Grown Vaali Ambat adding Gardudde ,Onion Sannapolo /Spicy Onion Dosa n Curds .

Ukde seeth , Dhal Rasam , Garlic Chutney ,Terrace Grown Vaali Ambat adding Gardudde ,Onion Sannapolo /Spicy Onion Dosa   n Curds .


Dhal Rasam 


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

Seasoning 

  • Oil 2 tsp
  •  Garlic Flakes ...6 


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 






Garlic Chutney 
  • Garlic Pod - 1 
  • Oil-2 tsp
  • Grated Coconut-1 cup 
  • Roasted Dry Red chillies- 6 or according to the taste 
  • Tamarind- Tamarind seed size 
  • Salt to taste .

Method
Peel n crush a little the garlic flakes n fry in oil till reddish brown .. keep aside.

Grind grated coconut, roasted dry red chillies , tamarind n salt to a paste n just before removing the ground paste add the roasted garlic flakes n grind for a minute .




Vaali Ambat adding Gardudde  / Malabar Spinach with Bottle Gourd  cooked in Coconut Based Masala . ... 
  • Malabar Spinach ( Vaali )-1Bunch  
  • Gardudde / Bottle Gourd  - 1 small 
  • Roughly chopped Onion - 1 Medium 
  • Thoor dhal- 1/2 cup 

To grind

  • Grated Coconut- 2 cups
  • Roasted red dry chilles-6 to 8  or according to the taste
  • Tamarind- Tamarind seed size 
  • Salt to taste 

Seasoning

  • Oil - 2 tsp
  • Chopped onion - 1 medium 

Method
Roughly chop Malabar  spinach  with tender stem. 

Peel , n chop the bottle gourd  into square pieces . 

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

Cook chopped bottle gourd  in water for about 5 mts  , then add chopped malabar spinach along with chopped onions ..n cook till tender .

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

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

Method
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 !
 

Monday, May 27, 2019

Ukde Seeth , Kele /Raw Banana Koddel , Beet Root with Onion Upkari , Bondi /Banana Flower Upkari , Drumstick Podi's , Kanchi/Brined Lemon Pickle n Curds .

Ukde Seeth , Kele /Raw Banana Koddel , Beet Root with Onion Upkari , Bondi /Banana Flower Upkari  , Drumstick Podi's , Kanchi/Brined Lemon Pickle n Curds .

Kele Koddel /Raw Banana cooked in Coconut based masala gravy 
  • Randayi kele/ Raw Banana 
To grind to a fine paste 
  • Grated coconut ... 1 cup
  • Roasted dry red chillies... 6 
  • Tamarind ..Tamarind seed size 
Seasoning 
  • Oil..2 tsp
  • Crushed garlic flakes ..6 

Method 
Wash the raw banana , peel the skin n chop it into little bigger square chunks . Boil it in little water till soft .

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

Add the ground paste to the cooked raw banana n boil well adding salt .

Then give the seasoning . 



Beetroot  Upkari 
  • Beetroot-1 
  • Onion -2 medium 
  • Oil- 3 tsp
  •  Mustard seeds - 1/2 tsp
  • Dry red chilly- 3 or 4 ,broken
  • Salt to taste 


Method
Wash , peel the skin of beetroot n chop it into 2 inch cubical's .

Chop onions .

In a kadai add oil, splutter mustard seeds, then add chopped onions n fry till pink ,add broken dry red chilly ... add all the chopped  beetroot cubical's ,  water , salt n cook till done . 


Bondi Upkari (Banana Flower stir fry )

  •  Banana Flower chopped - 2 cups
  • Oil-2 tsp
  • Garlic Flakes -10 to 12 ,crushed 
  • Dry red chillies - 3 ,broken 
  • Jaggery - small piece 
  • Grated coconut- 1/4 th cup 
  • Water -little 
  • Salt to taste . 
Method
Immerse Chopped  banana flower in water for about 1/2 an hour .

In a kadai add oil, crushed garlic flakes n roast till brown , then add torn dry red chillies , chopped banana flower , 
water  , jaggery  n salt .cover n cook till done ..then garnish with grated coconut .




Drumstick Deep Fries
  • Drumsticks-3 
  • Chilly powder-2 tsp
  • Rice flour-1 tblsp 
  • Turmeric powder-1/4 tsp
  • Hing -a pinch 
  • Salt to taste
  • Oil for deep frying 
Method 
wash the drumsticks n cut crosswise into 2 -1/2 inch long pieces..remove the fibre roughly .

In a bowl add chilly powder,turmeric powder, hing  n salt ,  add the cut drumsticks.. sprinkle little water .. mix properly ..roll over rice flour n deep fry a few at a time in heated oil .


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 . 

Sun Dried Karathe /Bitter Gourd Kismuri

Sun Dried Karathe /Bitter Gourd Kismuri

  • Sun Dried Karathe /Bitter Gourd pieces - 1 /2 cup ( Deep fried )

To pound to semi coarse

  • Grated coconut - 1/4 th cup
  • Green chilly -2
  • Dry Red Chilly - 1
  • Coriander seeds-1/2 tsp
  • Onion Chopped - 1 tblsp
  • Tamarind -Tamarind Seed size
  • Salt , add only of need as the sun dried bitter gourd pieces already has salt .


Method
In a Mortar, pestle add the  grated coconut, green chilly , dry red chilly, coriander seeds, tamarind n pound to a semi coarsely . 

in a wide bowl add the pound mixture. chopped onion n deep fried sun dried bitter gourd pieces n mix well .


Serve immediately  .