Pages

Thursday, August 15, 2019

Green Peas songa with Ground Masala -Version 2

Green Peas songa with Ground Masala ,Version 2 
  • Green Peas   - 1 cup
  • Potatoes- 2 small, peeled n chopped to 2 inch piece's  



To grind 
 Roasted dry red chilly - 4 short n 6 long 


Grated coconut -1 tblsp 
Coriander seeds -2 tsp ( not roasted )
 Tamarind - Marble  size 
Salt to taste



Seasoning 
Oil - 1 tblsp
Onion - 2  chopped 
 
Method 
Pressure cook green peas  along with chopped potatoes for 1 whistle ( dont discard the water ) 

Grind  red chillies , grated coconut ,coriander seeds n tamarind to a very fine paste .


In a kadai add oil , chopped onions and fry till reddish brown,  then  add the ground paste and fry till the  raw smell goes ,add salt ,the  boiled stuffs n cook  for few  minutes .

Onion Uttappam n Coconut Chutney

Onion Uttappam n Coconut Chutney 
  • Raw Rice /Dosa Rice-1 cup
  • Urid Dhal-1/2 cup
  • Methi /Fenugreek seeds -1 tsp 
  • Salt to taste 
Mix in a bowl 
  • Finely chopped onion -1 Cup
  • Chopped green chillies-4 
  • chopped coriander leaves-1 fist 

Method
Soak rice .urid dhal n methi seeds for 4 hours n then grind to a fine paste,add salt  n ferment the batter over night  

.
in a bowl add chopped onions,green chillies,coriander leaves,and keep it aside.

Heat a tawa , smear with oil n Pour a ladle full of dosa batter n dont spread too much  Sprinkle the mixture  on the dosa evenly., n roast on both the sides ..   


Coconut Chutney 
  • Grated coconut-2 cup's
  • Green chillies -3 or 4  according to the taste  
  • Tamarind-Tamarind seed size 
  • Salt to taste 

seasoning 

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

Method
Grind grated coconut , green chillies , Tamarind n salt to a semi coarse paste .Remove it n dilute it with little water  n season it ,  

Salla Talasani ( Brined /Salted Raw Jackfruit Spicy Garlic Stir Fry )



Salla Talasani  ( Brined /Salted Raw Jackfruit Spicy Garlic Stir Fry )

  • Salla /Brined /salted Raw Jackfruit  Segments  - 2 cups 

Seasoning
  • Oil - 1 tblsp
  • Garlic flakes - 10 / 12 flakes 
  • Red chilly powder -1 tsp 

Method 
Soak the brined ( salted ) Jackfruit in water for about 2 to 3 hour's .Wash well to remove the excess salt .

Slice  them into 1 inch pieces .

In a kadai add oil,  add  crushed garlic flakes n roast till it changes color ,  then add the sliced raw jackfruit pieces  .Add chilly powder n stir for few seconds ,Add  little water , cover and cook till done .

Note : add salt only if required as its already been salted . 

Usal with Toasted wheat bread .


Usal with  Toasted wheat bread .
  • Dried White Peas -1 cup 
  • Onion -1 , chopped 
  • Tomato-1,chopped 
  • Garlic flakes-5 to 6, crushed 
  • Sugar-1/2 tsp
  •  Chilly powder-1 tsp
  • Turmeric powder-1/2 tsp
  • Garam masala-1 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1/2 tsp  
  • Salt to taste

Garnish 
  • Coriander leaves -3 tsp chopped
  • Mixed Farsan -1/2 cup 
  • Chopped onion - 1tblsp 
  • Lemon piece-1  

Method 
Soak dried white peas overnight . 

Pressure cook it for 10 to 12 whistle ..till cooked n soft but not mushy . 

In a kadai add oil, add chopped onion n fry till transparent  ,add crushed garlic n fry till the raw smell goes ,add in chopped tomato n cook till its mushy ,add all the powders along with salt , add cooked dried white peas ,sugar n give a quick boil n garnish with coriander leaves and chopped onion 

Toast Wheat Bread 
  • Wheat Bread slices -4 
  • Butter -2 tsp 

Method 
Apply butter to both sides of the wheat bread n roast it on both sides on heated tawa .


To serve Usal 
 Add usal  in a serving bowl, top with finely chopped onion, coriander leaves, mixed farsan squeeze a little lime and serve it along with buttered toasted wheat bread slices . 

Poi Saag /Indian Spinach Ki Dhal( Bengali Delicacy )

Poi Saag /Indian Spinach Ki Dhal( Bengali Delicacy ) 

  • Thur Dhal - 1/2 cup 
  • Turmeric Powder -1/4 th tsp 
  • Poi Saag /Indian spinach - Roughly chopped -2 cup's 
  • Salt to taste
  1. For seasoning 
  • Ghee -2 tsp 
  • Cumin seeds -1/2 tsp 
  • Bay Leaf -2 
  • Red Chilly -3 , broken 
  • Hing /Asafoetida -2 pinch
  •  Garlic Flakes - 10 to 12  , chopped
Method
Wash n pressure cook thur dhal along with turmeric powder .Cool n churn it .To it add chopped Indian spinach  n pressure cook for just 1 whistle ,Add salt . 

In a pan melt ghee, add cumin seeds , bay leaf, broken dry red chilly , hing  n n chopped garlic  flakes n fry till reddish brown n pour this over the cooked saag dhal n mix well . Drizzle little chilly powder above ( optional ) 


White Rice in a pool of Fresh Green Peas Dhal topped with Potato Tawa Rawa Roast n Mango

White Rice in a pool of Fresh Green Peas Dhal topped with Potato Tawa Rawa Roast n Mango 

Fresh Green Peas Dhal .
  • Fresh Green Peas - 2 cup's
  • Ghee - 3 tsp
  • Mustard seeds - 1 tsp
  • Cumin Seeds -1 tsp
  • Hing /Asafoetida - 2 pinch
  • Curry leaves -1 sprig
  • Freshy crushed ginger -1/2 inch
  • Freshly crushed Garlic flakes - 6
  • Green chilly -2 , chopped
  • Onion - 1 , chopped
  • Tomato-1 , chopped
  • Garam Masala powder - 3/4 th tsp
  • Coriander leaves - 2 tsp chopped
  • Salt to taste


Method
Pressure cook the fresh green peas for 2 to 4 whistles . Cool n mash it semi coarsely .

In a kadai melt ghee, splutter mustard seeds, add cumin seeds n stir for few seconds. Add hing , curry leaves , chopped green chilly n fry for few seconds. add freshly crushed ginger n garlic paste n stir for few seconds . Add chopped onion n fry till transparent . Add chopped tomato n fry till the raw smell goes n it turns mushy . Add the cooked semi coarsely mashed green peas , water for consistency , garam masala powder n salt ..Boil well n then garnish with chopped coriander  leaves 


Potato Tawa Rawa Roast  
  • 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 
  • Oil as needed to Tawa roast 
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.

Wednesday, August 14, 2019

Ukde seeth . Andhra style Terrace Grown Tomato Dhal , Small Variety Capsicum sauteed in coconut based dry masala , Tawa Roasted Besan Bhindi n Curds

Ukde seeth . Andhra style Terrace Grown Tomato Dhal , Small Variety Capsicum sauteed in coconut based dry masala , Tawa Roasted Besan Bhindi n Curds 

Andhra Tomato Dhal 
  • Thur Dhal-3/4 th cup
  • Onion-1, chopped 
  •  Tomatoes-3 or 4 large n fully ripened , chopped 
  • Green chillies-3 , slit 
  • Ginger-1/2 inch piece , finely chopped 
  • Turmeric Powder -1/4 th tsp 
  • Salt to taste
For seasoning 
  • Ghee-2 tsp
  • Mustard seeds -1/2 tsp 
  • Cumin seeds-1/4 th tsp 
  • Dry Red chilly-1 or Red chilly powder -1/2 tsp 
  • Hing /2 pinch  or crushed Garlic flakes-4 to 6 
  • Curry leaves-1 sprig 
Garnishing 
Chopped coriander leaves 

Method
Soak thur dhal for 10 mts n Pressure cook it with chopped onion, chopped tomatoes, finely chopped ginger, long slit chillies  n turmeric powder .. to it add salt .

Season with mustard seeds, cumin seeds, dry red chilly/chilly powder,  hing /Crushed garlic flakes n curry leaves . Garnish with chopped coriander leaves . 



Small Spicy Variety Capsicum sauteed in Coconut Based Dry Masala

  • Small Spicy Variety Capsicum -8 to 10 

To grind to a semi coarse paste 

  • Grated coconut -1/2 cup 
  • Onion -  1 ,small or 1/2 of 1 huge , roughly chopped 
  • Tomato -1 ,roughly chopped 
  • Garlic Flakes - 6 ,peeled 
  • Ginger -1/2 inch piece 
  • Salt to taste  


Seasoning 

  • Oil -2 tsp 
  • Mustard seeds-1 tsp
  • Cumin seeds -1/2 tsp
  • Hing/Asafoetida -2 pinch 
  • Methi /Fenugreek seeds- 1/4 th tsp 
  • Curry leaves -1 sprig 


Method 

Wash n slice the small spicy variety capsicum  n remove all the seeds . 

Grind grated coconut , chopped onion, tomato, garlic flakes, ginger n salt to a semi coarse masala paste . 


In a kadai add oil , splutter mustard seeds, add cumin , hing , methi seeds n curry leaves n stir for few seconds , then add  semi coarsely ground masala paste  n stir for few mts till the raw smell goes , add the sliced capsicum n stir again for few seconds , add little water n cook till done . 


Tawa Roasted Besan Bhindi

  • Tender Ladies finger -8 to 10 
  • Besan /Gram flour - 1/4 th cup 
  • Rice flour -2 tsp
  • Red chilly powder -3/4 th tsp
  • Hing /Asafoetida water -1 tsp 
  • Ajwain /Caraway seeds-1/2 tsp 
  • Salt to taste 
  • Oil as needed to tawa roast 


Method 
Choose small sized tender ladies finger , wash n pat dry ..remove the top n end parts , make a slit in between 

In a bowl add besan , rice flour , red chilly powder , salt, ajwain n hing water ..mix well ... add in the ladies finger n mix well again . 

Heat a dosa tawa, drizzle oil n place these masala coated ladies finger on it n roast on all sides on sim flame . 


Tuesday, August 13, 2019

Gud Gud Alambe /Seasonal Thunder Mushroom Songa with Ground Masala -Version 2

Gud Gud Alambe /Seasonal Thunder Mushroom Songa with Ground Masala -Version 2 
  • Cleaned n peeled Gud Gud alambe -1 kg 
  • Oil -1 tblsp
  • Mustard seeds-1/2 tsp
  • Onions-2 medium

To grind to a paste 
  • Grated coconut -3 to 4 tsp
  • Coriander seeds-2tsp ( not roasted) 
  • Roasted Dry red chillies-3 short n 8 long or according to the taste 
  • Tamarind -Chick peas  size 
  • Salt to taste    

Method 
Cook the peeled Mushrooms in little water till soft ( dont add too much water )


Chop one onion finely ,Chop another onion regular seasoning way . 

Grind Grated coconut ,roasted dry red chilly's , coriander seeds n tamarind to a very fine paste .

 
In a kadai add oil , splutter mustard seeds then add 1 finely chopped onion and fry till redish brown  , then add another regular chopped onion n fry till transparent add the ground paste and fry till the raw smell goes add salt  and the cooked mushrooms n give a quick boil .


Note : this gravy shoudnt be too thick nor watery 



Rawa Dosa

Rawa Dosa 

  • Maida -1/2 cup
  • Soda -A pinch
  • Water -1 cup to soak maida 
  • Rawa/Sooji /Semolina thin variety as Bombai Rulavu -1 cup 
  • Rice flour-1 cup
  • Salt to taste 
  • Water -4 cup's ( to make Neer dosa consistency ) 
  • Soda -A pinch 


Seasoning

  • Ghee/Oil - 2 tsp 
  • Mustard seeds-1 tsp
  • Cumin seeds -1/2 tsp
  • Green chilly -4 to 5 ,chopped 
  • Curry leaves -2 sprigs, chopped 


Method
Sieve Maida n to it add 1 cup water n soda .. mix well so that no lumps is formed .set aside for about 6 hours. When about to prepare dosa , add bombay rawa, rice flour , 4 cups water , salt to the maida mix , add water if required as the dosa concistency has to be thin like neer dosa batter . Add the seasoning n mix well 

Heat a dosa tawa, smear oil n splash a  ladle full of batter like neer dosa , cover n cook only on one side adding oil at the edges . 

Serve hot with chutney . 
  

Monday, August 12, 2019

Ukde seeth topped with Kanchi , Terrace Grown Palak Sambar adding Magge /Mlore yellow cucumber n Curds

 Ukde seeth topped with  Kanchi , Terrace Grown Palak Sambar adding Magge /Mlore yellow cucumber n Curds

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 . 


  Terrace Grown Palak Sambar adding Magge /Mlore yellow cucumber
  • Palak /Spinach - 1  bunch
Magge /Mlore yellow cucumber pieces -1 cup 
  • Onion -1 
  • Tomato -1  
  • Thur Dhal- 1 /2 cup
  • Tamarind-  Goose berry size 
  • Hing /Asafoetida - 2 pinch ( i use solid hing ) 
  • Sambar powder- 2 tsp heaped . 
  • Salt to taste 


Seasoning 

  • Oil- 1 tsp
  • Curry leaves- 1 sprig 


Method
Wash  palak   , chop it roughly . Chop onion n tomato .  

Wash n pressure cook Thur dhal, cool n mash it well . 

Pressure cook chopped palak , onion , tomato n Magge pieces for 1 whistle . 


Soak tamarind in little water for 10 mts n extract it n throw the residue 

Soak Hing in little water , till it dissolves . 

Add sambar powder to the tamarind water n mix well .Add this to the cooked stuffs, along with salt  n boil well n then season .  

Sunday, August 11, 2019

Dhali Kadi /Thur Dhal Cooked in Coconut Based Gravy n Dudde /Pumpkin Bharth

Dhali Kadi /Thur Dhal Cooked in Coconut Based Gravy n Dudde /Pumpkin Bharth 

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 

Seasoning 

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

Method 
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 . 


Dudde /Pumpkin Bharth 

  • Dudde /Pumpkin Pieces - 2 cup's , remove the tough skin  
  • Grated Coconut -1/2 cup
  • Green chilly - 2 
  • Jaggery - Small piece 
  • Tamarind -Tamarind seed size 
  • Salt to taste 
  • Chopped Onion - 1 small 

Method 
Pressure cook the chopped pumpkin pieces for 2 to 3 whistle  . cool it n mash well ..keep aside . 

Grind grated coconut, green chilly ,  jaggery n tamarind to a semi coarse paste along with salt . dont add more water , it should be thick like chutney consistency . add this ground paste to the cooked mashed pumpkin pieces n just before serving add chopped onion .