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Sunday, June 30, 2019

Khotto ...( Idli batter steamed in weaved jackfruit leaves basket) n Gud Gud Alambe Ambat


Khotto ...( Idli batter steamed in weaved jackfruit leaves basket) n Gud Gud Alambe Ambat 

Khotto
  • Jack fruit leaves weaved baskets- 10 to 12 
  • Urid dhal-1cup
  • Idly rice rawa- 2 cups 
  • Salt to taste 

Method 
Soak urid dhal for 4 hours n then grind it to a fine paste .. remove the ground batter ,add the idly rawa , salt n ferment overnight .

In the morning add the fermented  batter into the weaved jackfruit baskets till 3/4 th .   Steam it for 10 to 15 minutes or till done 


Gud Gud Alambe Ambat 
  • Cleaned n peeled Gud Gud Alambe -1 kg 
  • onion huge-1 (1/2 for boiling , 1/2 for seasoning ) 
  • Magge ( Mangalore yellow cucumber ) Peeled n cut into small pieces -1/2 cup 
  • Grated coconut-1 cup 
  • Roasted red chillies - 8 to 10 depends on d spice 
  • Tamarind - Tamarind seed size 
  • salt to taste 

Method 
Pressure cook Alambe n Magge with 1/2 chopped onions n salt  for 1 whistle ..dont discard the water n keep it aside ...
Grind red chillies, grated coconut n tamarind to a fine paste . Add this ground masala to the cooked Alambe n give a quick boil n season with 1/2 chopped onions ...

Shevai topped with coconut oil n Mushroom Songa with ground masala .(Mushrooms in spicy Masala )

Shevai topped with coconut oil n Mushroom  Songa with ground masala .(Mushrooms in spicy Masala )

Shevai 
  • Rice-4 cups
  • Grated fresh coconut-2 cups
  • Coconut oil -for greasing
  • Salt to taste .

Method:
Soak the rice in water for around 3-4 hrs.

Grind it to a smooth paste with grated coconut and salt, adding required amount of water. 

In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .

Make balls of the dough and steam it for 15 to 20 minutes. 


Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging sevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .  

Spread a clean wet cloth ,n place the shevai's on it ... 


Mushroom  Songa with ground masala .(.Mushrooms in spicy Masala )


  • Mushrooms- 1 packet 
  • Onions - 1 huge or 2 small  
  • Coriander seeds -2 tsp ( not roasted )
  • Roasted dry red chilly - 3 short n 8 long
  • Tamarind - Tamarind seed size
  • Salt to taste ..
Method 
wash n clean the mushrooms n chop them .. 


Grind roasted dry red chillies , coriander seeds n tamarind to a very fine paste !

In a kadai add 2 tsp oil , chopped onions and fry till reddish brown , add the ground paste and fry till the raw smell goes ,add salt , mushrooms n a very little water  , keep covered n cook till done !


Chapathi with Spicy stuffed Spicy variety small capsicum Masala

Chapathi with Spicy stuffed Spicy variety small capsicum Masala 

  • Whole wheat flour ( i have used Multi grain atta ) -2 cups
  •  Salt to taste
  • Water to knead the dough
  • Ghee 

 . 

  • Spciy variety Baby capsicum -6 or 8
  • Sesame seeds-1/2 tsp 
  • Onion - 1 
  • Garlic flakes- 8 to 10 
  • Grated coconut-1 tblsp 
  • Cumin seeds-1/2 tsp 
  • Hing -a pinch 
  • chilly powder-2 tsp
  • oil- 1 tblsp 
  • salt to taste 

Ukde seeth, Bombai / Nela Basale Ambat adding Dhal, Coriander Leaves Gojju , Spicy Ladies Finger Songa , Ghardudde Dalithoy /Bottel Gourd Dhal,, Poatato Fries, Home made Curds n Alphonso Mango .

Ukde seeth, Bombai / Nela Basale Ambat adding Dhal, Coriander Leaves Gojju , Spicy Ladies Finger Songa , Ghardudde Dalithoy /Bottel Gourd Dhal,, Poatato  Fries, Home made Curds n Alphonso Mango .


Nela Basale / Bombai Vaali with dhal  cooked in coconut based gravy ) 
  • Nela Basale /Bombai  Vaali )-1Bunch  
  • Onion - 1 Medium 
  • Thoor dhal- 1/4 th  cup 

To grind

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

Method
Roughly chop Nela Basale/Bomabi vaali with tender stem.

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

Cook chopped nela basale  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 .

 Coriander leaves Gojju  
  • Grated coconut- 1/4 th cup 
  • Coriander leaves- 1 bunch 
  • Green chillies- 3 or according o the taste
  • Tamarind-Tamarind seed size 
  • Jaggery - Chick peas  size 
  • Salt to taste 

Seasoning

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

Method
Grind grated coconut, coriander leaves , green  chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning .



Instant Bhenda  Songa /Ladies finger  Spicy Dry Masala

  • Bhenda/Ladies Finger  .. 1/4 th kg tender 
  • Onion ..1 huge
  • Oil ..1 tblsp
  • Red chilly Powder ..2 tsp heaped
  • Tamarind ..Goose berry size
  • Salt to taste



Method
Wash  n chop ladies finger into 2 inch roundels .

Soak tamarind in little water for about 20 mts . Squeeze it well n retain the thick water . 

Chop Onion


In a kadai add oil n add in chopped onion n fry till reddish brown .. Add chopped ladies finger roundles n stir fry well . 

Add red chilly powder ,   stir for few seconds ..Add the thick tamarind water , salt  n mix well cooking for few mts till ladies finger turn soft but not mushy . 


Ghardudde Dalithoy /Bottel Gourd Dhal

  • Toor dal - 3/4 th cup
  • Tender Bottel Gourd /Ghardudde-1 medium 
  • Green chilly - 3  or according to the taste 

Seasoning

  • Oil/Ghee -1 tsp
  • Mustard seeds - 1/2 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste

Method

Wash the bottle gourd n peel the skin n chop into 2 inch pieces . In little water cook till soft but not mushy.
 Pressure cook thur dhal  . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add the cooked bottle gourd pieces . 

In a seasoning  pan add  ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well . 


Potato Podi 
  • Potatoes -2 
  • Red Chilly Powder -2 tsp 
  • Turmeric powder-1/4 th tsp 
  • Hing /Asafoetida powder-1/2 tsp 
  • Salt to taste 
  • Rice flour - 1 tblsp 
  • Oil for deep frying 

Method 
Wash n peel the potatoes , slice them into roundels 

In a bowl add chilly powder, hing powder, turmeric powder n salt , mix well n then add sliced  potato roundels n mix well , add a tsp of water if needed . 

Heat oil in a kadai , run the marinated potato roundels  over rice flour n deep fry few at a time . 

Tuppa Dosa /Ghee Roast Dosa topped with Spicy Potato Ghee Roast .

Tuppa Dosa /Ghee Roast Dosa topped with Spicy Potato Ghee Roast 
  •  Urad Dhal -1 Cup 
  • Dosa Rice-1/2 Cup
  • Maida-4 tbsp
  •  Sugar-1 tsp 
  • Salt to taste  
  • Ghee as required to roast dosa 
Method 

Wash n soak urid dhal n Dosa rice for 5 to 6 hrs n grind it to a fine paste n ferment overnight ..  
  
Next morning soak maida in little water for 20 mts n discard the water n mix soaked maida to the fermented  batter ., mix well .Add salt and sugar .Mix it 

Heat the Dosa tawa ,smear ghee n  spread the batter a little thicker n dont spread too  much .. roast on both sides till crisp adding ghee at the edges. 

Note : The batter has to be little thicker than the regular dosa batter .



Potato Ghee Roast 

  • Potatoes - 3 medium 
  • Byadagi chilles/Kashmiri chilles - 12 to 14  
  • Coriander seeds-2 tsp 
  • Cumin seeds-1/2 tsp
  • Methi Seeds -1/4 th tsp 
  • Pepper Corns - 6 
  •   Garlic cloves-12 to 14   
  • Tamarind -Marble size 
  • Turmeric powder -1/4 th tsp 
  • Ghee- 3 tblsp, 1 tblsp to roast the cooked potato pieces 
  • Curry Leaves -2 sprigs 
  • Salt to taste .

Method 
Wash potatoes n pressure cook them , just till soft as over cooked wont taste good . Cool , peel the skin n chop into bite-able  bigger chunks .  


In a kadai , add 1 tblsp ghee n add in the cooked chopped potatoes n roast on sim flame till slight crisp ... keep aside . 

In a pan add about 2 tsp ghee n  roast dry red chilly ,  coriander seeds, cumin seeds ,Methi seeds , Pepper corns  for few seconds till it changes color on sim flame , cool  n grind it 
along with garlic flakes n tamarind to a very fine paste . 


In a kadai add the remaining 2 tblsp  Ghee n add curry leaves n roast till aroma oozes . Add  the ground masala  paste n fry till the raw smell goes  n the ghee leaves the edges . Add turmeric powder, salt n ghee roasted boiled potatoes , add  a little water n cook covered till the masala thickens .


Note : Adjust the spice n adding more ghee enhances the taste . 

Terrace Grown Cabbage Upkari /Stir fry

Terrace Grown Cabbage Upkari /Stir fry 

  • Cabbage - 1 medium 
  • Oil - 3 tsp
  • Mustard seeds - 1 tsp 
  • Urid dhal - 2 tsp 
  • Curry leaves - 2 sprigs 
  • Green chilly chopped - 2 
  • Broken Dry red chilly - 3 
  • Turmeric Powder - 1/4 th tsp 
  • Sugar - 1 tsp 
  • Salt to taste 

Garnishing 

  • Grated Coconut - 1 tblsp 


Method
Wash cabbage , peel the leaves , soak it in salt based water ,,,wash a couple of times ...n chop into pieces. 

In a kadai add oil, splutter mustard  seeds, add urid dhal n roast for few seconds . Add chopped green chilly, torn dry red chilly , curry leaves n stir for few seconds ,Add chopped cabbage n stir for few seconds .Add little water , sugar, turmeric powder n salt , cover n cook till done Add grated  coconut n mix well . 


Chane Saaru / Chickpeas Plain Rasam

Chane Saaru / Chickpeas Plain Rasam
  • Chano/Black Chickpeas - 1/4 th kg 
  • Salt to taste 


seasoning 

  • Oil - 2 tsp
  • Garlic Flakes - 10 to 12 , Crushed 
  • Dry red chilly -3, broken 

Method
Soak the chickpeas overnight in water, and pressure cook it with twice the amount of water for about 10 to 12 whistles till cooked soft . Drain the cooked water in a vessel n use the cooked chana for any recipe .


Boil  the drained water with salt n then give the seasoning 

.

Saturday, June 29, 2019

Pagila/ Kantola Tawa Rawa Roast

Pagila/ Kantola Tawa Rawa Roast  
  • Pagila/Kantola..4 
  • Red chilly powder.. 1 tblsp
  • Hing/Asafoetida ..2 pinch
  • Turmeric powder..1/4 th tsp 
  • Rice flour..2 tsp
  • Salt to taste 
  •  Semolina/Rawa ..1 tblsp 
  • Oil for shallow fry 

Method 
Wash the Kantola n slice them .

In a bowl add red chilly powder, hing, turmeric powder ,rice flour n salt . Add the sliced kantola n mix well ..keep aside for 5 mts . 

Run the marinated kantola in semolina .Heat a tawa , drizzle oil n place the marinated kantola side by side n roast on both sides  

Potato Ghee Roast

Potato Ghee Roast 

  • Potatoes - 3 medium 
  • Byadagi chilles/Kashmiri chilles - 12 to 14  
  • Coriander seeds-2 tsp 
  • Cumin seeds-1/2 tsp
  • Methi Seeds -1/4 th tsp 
  • Pepper Corns - 6 
  •   Garlic cloves-12 to 14   
  • Tamarind -Marble size 
  • Turmeric powder -1/4 th tsp 
  • Ghee- 3 tblsp, 1 tblsp to roast the cooked potato pieces . 
  • Curry Leaves -2 sprigs 
  • Salt to taste .

Method 
Wash potatoes n pressure cook them , just till soft as over cooked wont taste good . Cool , peel the skin n chop into bite-able  bigger chunks .  


In a kadai , add 1 tblsp ghee n add in the cooked chopped potatoes n roast on sim flame till slight crisp ... keep aside . 

In a pan add about 2 tsp ghee n  roast dry red chilly ,  coriander seeds, cumin seeds ,Methi seeds , Pepper corns  for few seconds till it changes color on sim flame , cool  n grind it 
along with garlic flakes n tamarind to a very fine paste . 


In a kadai add the remaining 2 tblsp  Ghee n add curry leaves n roast till aroma oozes . Add  the ground masala  paste n fry till the raw smell goes  n the ghee leaves the edges . Add turmeric powder, salt n ghee roasted boiled potatoes , add  a little water n cook covered till the masala thickens .


Note : Adjust the spice n adding more ghee enhances the taste . 

Varahi/Barnyard Millet Sanna Muddo adding Terrace Grown Kalalva Pathrade paan / Colocasia leaves .


Varahi/Barnyard Millet Sanna Muddo adding Terrace  Grown Kalalva Pathrade paan / Colocasia leaves .
  • Kalalva Pathrade paan /colacacia leaves - 12 /15 
  • Varahi/Barnyard Millet  - 1 cup 
  • Thur Dhal.. 1 fist 
  • Grated fresh coconut- 2 cup's
  • Hing/Asafoetida- A generous pinch 
  • Tamarind- Marble size
  • Roasted dry red chillies- 10 to 14
  • Salt per taste 

Method 
Soak Varahi/Barnyard millet n thur dhal for about 1/2 an hour

Grind grated coconut, roasted dry red chillies,hing n tamarind to a fine paste ... then add soaked barnyard millet along with thur dhal n  grind to a medium paste ( neither coarse nor fine ) without adding water . Can sprinkle water if required . 


Remove fibre from the leaves n wash thoroughly n chop it . 
In a wide bowl add the ground  batter . along with salt n then roughly chopped  pathrade  leaves  and  mix well 

Grease a deep bottomed plate ,pour  in the batter  3/4 th level n steam for 20 mts 


serve warm with coconut oil .

Kuvale Dhavi Randayi /Ash Gourd cooked in Mustard based Curd Gravy


Kuvale Dhavi Randayi /Ash Gourd cooked in Mustard based Curd Gravy

  • Kuvale  / Ash Gourd -1/4 th kg
  • Curds - 1/4 th cup , churn it 
  • Salt a little to cook ash gourd . 
To grind to a paste 

  • Grated Coconut - 1 cup ( use only the white part )
  • Green chilly - 2 
  • Tamarind -Tamarind seed size 
  • Raw Mustard seeds - 1 -1/2 tsp 
  • Salt to taste . 

Seasoning 

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


Method 
Wash the ash gourd , remove the seeds n tough skin , chop into  long bite-able bigger chunks . 

In a vessel add salt , water as needed n boil the chopped ash gourd chunks ..till soft . 

Grind all the ingredients meant to grind to a paste . 

Add the ground paste to the cooked ash gourd n boil . 

Cool n add the churned curds n mix well . Then give the seasoning .