Wednesday, July 31, 2019

Phulkas n Spicy Egg Pepper Fry

Phulkas n Spicy Egg Pepper Fry 

  •  Whole wheat flour- 2 cup's 
  • Warm water  --1/2  cup or more if needed.
  • Oil ..few drops 
  • Salt per taste 


 In a deep large  bowl, add whole wheat flour ,salt and mix it well , .add enough warm water and start mixing .Knead the dough  for about 10 mts till the dough is soft n smooth .

 Phulka/  Roti dough should be really smooth and elastic.

 Smear  little oil over the dough and cover with a kitchen towel and set aside for 1/2 an hour .

After 1/2 an hour ,  Knead the dough again for few seconds.

 Divide the dough into lemon sized balls ,

 Dip one dough ball into little  dry flour and flatten it..Roll it lightly without much force to a thin flat circle of about 6 inch disc

 Heat a tawa,   then put the rolled roti on it. When the bubbles is forming up, flip it and cook on the other side for few seconds , till the  brown spots.appear .

 Hold the roti with a tong and place it directly on the flame., when the  roti start to puff,flip it and cook on the other side too.

Spicy Egg Pepper Fry 
  • Boiled Eggs - 4
  • Salt to taste 

To dry Roast and Grind to a semi coarse powder

  • Whole Black Pepper- 2tsp 
  •  Cumin Seeds-1 tsp 
  •  Fennel Seeds-1tsp 
  • Coriander Seed-1tsp
  • Oil- 2 tsp 
  • Mustard seeds-1/2 tsp
  • Hing /asafoetida - a pinch 
  • Curry leaves- 1 sprig 
  • Ginger Garlic Paste - 1 tsp ( pound them fresh to get a nice taste )
  •  Onion-2 
  • Chopped coriander leaves 

Boil eggs, remove the shell n slice them .Keep aside 

Dry roast whole pepper corns, cumin seeds , fennel seeds n coriander seeds ... n powder them to semi coarse .

In a kadai add oil, splutter mustard seeds, add hing, curry leaves , ginger garlic paste n saute for few minutes.Add chopped onions n fry till transparent . Add the ground powder n fry well till the raw smell goes. Add little water  , salt n boil it well . Add the sliced egg n boil till the masala is dry n it gets coated on the eggs . Then garnish with coriander leaves 

Ukde seeth topped with Gud Gud Alambe Ambat , Thaikele Sannapolo , Karathe Talasani adding Godu Ambado/ Sweet huge hog plum's , Maddi Tawa Roast ,Curds n Mango .

Ukde seeth topped with Gud Gud Alambe Ambat , Thaikele Sannapolo , Karathe Talasani adding Godu Ambado/ Sweet huge hog plum's , Maddi Tawa Roast ,Curds n Mango .

Gud Gud Alambe Ambat /Thunder Mushroom cooked in coconut based gravy 
  • 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 

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 ...

Thaikele Sanna Polo /Tora Leaves Spicy Dosa
  • Thaikelo /Tora Leaves  - washed , cleaned n chopped  ..2 cup's 
  • Salt to taste

To grind

  • Raw Rice ..1 cup
  • Thur dhal .. 1 fist
  • Grated coconut... 11/2 cup
  • Dry red chilles ..5 or according to the spice
  • Tamarind ..Tamarind seed size

Soak raw rice n thur dhal for about 2 hours .

Grind grated coconut , dry red chilles n tamarind to a fine paste , then add the soaked raw rice n thur dhal n grind to a semi coarse paste ... dont add water while grinding ... the batter has to be thick .

Remove add salt , mix well n add the chopped thaikelo .

Heat a dosa tawa, smear a tsp of oil , take a handful of batter n pat it on the heated tawa , with fingers that is been dipped in water .. .cook for a while .pour in few drops of oil .. n then turn over ..roast on the other side too .

 Karathe talasani adding Godu Ambado/ White Bitter Gourd stir fry with  Sweet huge hog plum's

  • White Bitter Gourd ..2 medium 
  • Sweet Huge Hog Plums ... 2
  • Oil ... 2 tsp 
  • Mustard seeds .. 1 tsp 
  • Dry red chilly .. 3  
  • Jaggery .. Marble size 
  • Salt to taste .

Wash the white bitter gourd's , scrap the skin roughly  n chop length wise into 2 inch pieces . Apply salt n keep aside for sometime . 

Slightly crush sweet hog plums .

In a kadai add oil, splutter mustard seeds , add broken dry red chilly n saute for a while, add the chopped bitter gourd pieces, fry for a while n then add the sweet hog plums, little water , salt ,jaggery n cook till done .

Seasonal Maaddi Tawa Podi/Colocasia Huge Tuber Shallow fries 
  •   Maaddi/Colocasia Tuber-1 Medium  
  • Red chilly  powder- 3 tsp heaped 
  • Hing /Asafoetida - 2 huge pinch 
  • Turmeric powder-1/4 th tsp 
  • Salt to taste
  • Rice Flour - 1 tblsp heaped 
  • Oil for shallow frying 

 Apply tamarind water to the hands n peel the Maaddi/ colocasia tuber, cut them into roundel's n slice them  n only now wash them as  Once the maaddi comes in contact with water, it itches your hand. So wash it after you chop it . 

 Pressure cook the colocasia slices with salt and just little water for just one whistle or just before the whistle maaddi should be cooked but not overcooked n mushy . Drain the water n allow it to cool n dry completely . 

. In a bowl, add red chilly powder ,hing, turmeric powder, salt n mix well. Add the cooked maadi slices into the bowl one and by one n gently mix n set aside for few mts .

Heat a dosa tawa , add little oil .  Run the marinated maaddi slices over rice flour  n place around 4 to 5 on it n shallow fry on both sides till crisp.

Dhali Kadi /Thur Dhal Cooked in Coconut Based Gravy

Dhali Kadi /Thur Dhal Cooked in Coconut Based Gravy 

  • Thur Dhal -1/2 cup 
  • Turmeric Powder -1/4 th tsp 
  • Tamarind Paste -1/2 tsp 

To roast n grind to a paste .

  • Oil -1 or 2 tsp 
  • Cumin Seeds -1 tsp
  • Pepper corns - 1/2 tsp 
  • Dry Red chilly -2 
  • Grated Coconut -1 tblsp 
  • Salt to taste 


  • Ghee-2 tsp
  • Garlic flakes - 8 to 10 crushed 

Wash thur dhal n pressure cook it adding turmeric powder , Cool n mash well . 

In a pan add oil ,add cumin seeds , pepper corns ,dry red chilly n roast for a few seconds , add grated coconut n stir for few seconds ... Remove n cool it ..Once cooled , grind to a fine paste along with salt . 

Add this ground paste to the cooked mashed thur dhal , tamarind paste n water for consistency n boil well , 

In a pan, melt ghee n roast crushed garlic flakes till reddish brown ..Pour this over the cooked dhal gravy ,Keep covered for sometime before serving . 

Tuesday, July 30, 2019

Ukde Seeth, Dalithoy n Teppala /Szechuan pepper Chutney .

Ukde Seeth, Dalithoy n Teppala /Szechuan pepper Chutney .

  • Toor dal - 1 cup
  • Green chilly - 4  or according to the taste 

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

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 .Add water for desired consistency ( medium , neither too thin nor too thick ) 

In a seasoning  pan add oil or 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 

Teppala /Szechuan pepper Chutney .

  • Grated coconut ...1 cup 
  • Roasted dry red chilly ...4 to 6 
  • Tamarind ... Tamarind seed size
  •  Teppala /Szechuan pepper .. 8 to 10 
  • Salt to taste 

Method .

wash n slighty crush the Teppala /Szechuan pepper n soak in little water for about 1/2 an hour  . 

  Grind grated coconut, dry red chilly n tamarind to a fine paste n just before removing add the slightly crushed Teppala /Szechuan pepper n just grind for a second along with the soaked water ... remove add salt ... 

Thursday, July 25, 2019

White Rice in a pool of Terrace Grown Tomato Dalithoy topped with Potatao Ghee Roast , Curds n Mango Slice .

White Rice in a pool of Terrace Grown Tomato Dalithoy topped with Potatao Ghee Roast , Curds n Mango Slice . 

Tomato Dalithoy

  • Thoor Dhal..1 cup
  • Tomatoes..4 
  • Hing/Asafoetida.. 2 pinch
  • Green Chilly - 3, chopped  
  • Turmeric powder..1/4 th tsp 
  • Salt to taste 


  • Ghee..2 tsp
  • Mustard seeds..1 tsp
  • Red chilly  .. 2 Broken 
  • Curry leaves ..1 sprig 

Chopped coriander leaves . 


Wash n pressure cook thoor dhal, chopped tomatoes ,Green chilly . hing n turmeric powder .. Mash it well . Add salt n water for right consistency, boil , season n garnish . 

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 .

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 . 

Methi Paratha , Kacche Aam Ka Chunda n Adrakwali Elaichi Chai ( Ginger Cardamom Tea )

Methi Paratha , Kacche Aam Ka Chunda n Adrakwali Elaichi Chai ( Ginger Cardamom Tea )

Methi Paratha  
  • Whole Wheat flour-1 cup
  • Besan /Gram flour -1/4 th cup 
  • Chopped Methi leaves -1 cup
  • Turmeric Powder-1/4 th tsp
  • Coriander Powder-1 tsp
  • Cumin Powder-1 tsp
  • Red chilly powder-1 tsp
  • Garam Masala Powder-1/2 tsp
  • Ghee -3 tsp 
  • Oil -2 tsp 
  • Curds -1/4 th cup 
  • salt to taste 
  • Ghee for roasting as needed 

In a bowl add wheat flour, besan  , all the powders, salt n mix well , then add  chopped methi leaves, Ghee ,oil n curds n knead to a stiff dough . 

 keep covered under damp cloth n leave it so for 20 mts .

Make equal golf sized balls of the dough .Dust a surface n place the dough on it n bail out paratha shape . 

Heat a tawa, Place the paratha on it and just toast like chapathis on both the sides adding ghee at the edges . 

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 

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 , 

Adrakwali Elaichi Chai ( Ginger Cardamom Tea )
  • Milk- 1 cup
  • Water-1/2 cup
  • Crushed Ginger - 1 tblsp 
  • Whole green cardamom pod- 2 slightly crushed 
  • Tea Powder- 2 tsp 
  • Sugar as per taste 
Boil milk , add water , crushed ginger, slightly crushed whole green cardamom  n tea powder .sim the flame n let all the ingredients boil well . switch off n using a tea filter strain it . Add sugar , stir well n serve hot . 

Wednesday, July 24, 2019

Ukde Peja n Ambadi Nonche/Tender Small Sour Hog Plum Pickle

Ukde Peja n Ambadi Nonche/Tender Small Sour Hog Plum Pickle 

Ambadi Nonche/Tender Small Sour Hog Plum Pickle 

  • Tender Hog plums/ Ambadi - 18 to 20
  • Dry Red chilliy..Guntur , spicy variety -16 to 18 
  • Dry Red chilly -Byadagi , spice-less -10 
  • Rock  Salt -1/2 cup
  • Water -1 cup
  • Oil - 1 tsp
  • Mustard seeds- 2 tsp
  • Asafoetida/Hing  -White chickpeas /Kabuli chana size
  • Warm water- 3/4 th cup
Method .
Wash n pat dry the sour hog plums n spread on a clean cotton cloth n air dry it ... so that no moisture retains . Slightly crush them or can retain the same whole ones .

in a pan add oil, warm it n  splutter mustard seeds, remove and keep aside.

In the same oil roast  hing  .Remove n let both cool completely .
in a  vessel add  salt n  water. Boil it well  on a slim  flame..Allow it to cool completely
In a dry mixer jar add dry red chilly , roasted mustard seeds , hing n grind to a fine powder . Remove it

In a porcelain container add the sour hog plums , ground powder, mix well ..Now add the boiled cooled salt water little by little n mix thoroughly .

Keep covered in warm place . for 2 days n then use the pickle . 

Chapathis ,Dhal Fry n Kasuri Masala Mushroom Capsicum Masala

Chapathis ,Dhal Fry n Kasuri Masala Mushroom Capsicum Masala

  • Whole wheat flour  -2 cups
  •  Salt to taste
  • Water to knead the dough
  • Oil..1 tblsp
  • Ghee as required to roast the chapathi  
In a bowl , add whole wheat flour , add oil , salt n water litle by little  at a time n knead it to a soft dough for about 5 to 8 mts ... keep side for about 1/2 an hour 

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

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

Dhal Fry 
  • Thur Dhal- 3/4 th cup
  • Salt to taste 
  •  Oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Curry leaves- 1 sprig
  • Slit green chillies- 3 or according to the taste
  • Onion -1,huge  
  • Tomato-1, huge 

  • Coriander leaves - 2 tsp chopped 

Wash n soak Thur dhal  for about 10 minutes n pressure cook it .
In a kadai splutter mustard seeds , add cumin seeds, slit green chillies , curry leaves add sliced onion n fry till reddish brown , add chopped tomato  n fry till the raw smell goes ... add salt n then the cooked dhal n mix well . Garnish with chopped coriander leaves .

Kasuri Methi  Mushroom Capsicum Masala
  • Mushrooms- 1 packet  
  • Capsicum - 1  
  • oil .. 2 tsp 
  • Mustard seeds ..1/2 tsp 
  • Cumin seeds ...1 tsp 
  • Onion ..1   
  • Tomato-1  
  • Ginger ...1/2 inch piece 
  •  Garlic flakes.. 6 
  • Red chilly powder-1 tsp
  • Turmeric powder-1/4 th tsp
  • Kitchen King Masala ... 1 tsp 
  • Kasuri methi crushed ..2 tsp 
  • Salt to taste
 Clean n chop Mushrooms n  Cut Capsicum into 2 inch pieces . 

chop onion n tomato .

Finely crush garlic n ginger . 

In a kadai add oil, splutter  mustard seeds , sweat cumin seeds n then  add chopped onion n fry till transparent , add crushed ginger garlic n fry till the raw smell goes .Add chopped tomato n fry till mushy Add turmeric n chilly powder , salt n stir for a while ..  Add Mushrooms n capsicum with little water n cook , when half cooked add crushed kasuri methi n kitchen king masala n cook till done

Paanpolo n Gud Gud Alambe Songa with Ground Masala

Paanpolo n Gud Gud Alambe Songa with Ground Masala 

  • Dosa Rice ...1 cup
  •  Grated Coconut ...  3 tsp 
  • Salt to taste .

Wash n soak dosa rice overnight or just for 4 to 5  hours ... 

Grind it to a very smooth batter adding grated coconut . Add salt n dilute it adding water .

 Heat a dosa tawa ,smear oil n just splash a ladle full batter on it ... let it cook only on one side . ,fold twice to get the triangle shape . 

Note : Add only small quantity of grated coconut ,just for sweetness ,more grated coconut makes it brown .. Grind to a very smooth batter as when you touch no feel of the grains should be there The batter shouldn't be too thin or thick ..the consistency should be a little  thicker than milk ...

Gud Gud Alambe Spicy songa with ground masala ! Thunder Mushrooms in spicy tangy ground gravy 
  • Cleaned n peeled Gud Gud alambe -1 kg 
  • Onions-2 medium
  • Coriander seeds-2tsp ( not roasted) 
  • Roasted Dry red chillies-3 short n 8 long or according to the taste 
  • Tamarind -Tamarind seed size 
  • Oil-2 tsp
  • Salt to taste    

Cook d peeled Mushrooms in little water with 1 chopped onion till soft ( dont add too much water )

Grind Red chillers , coriander seeds n tamarind to a very fine paste !
In a kadai add 2 tsp oil , chopped onions and fry till pink , add the ground paste and fry till d raw smell goes add salt  and the cooked mushrooms n give a quick boil !

Note : this gravy shoudnt be too thick nor watery !