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Monday, September 30, 2019

Crispy Roasted Udida Polo topped with Small Variety Capsicum sauteed in coconut based Dry Masala

Crispy Roasted Udida Polo topped with Small Variety Capsicum sauteed in coconut based Dry Masala 

Udada /Urid Dosa
  •  Dosa Rice ..1 cup
  •  Urid Dhal ..1/2 cup  .
  •  Salt to taste .

Method
 Wash rice n Urid dhal n soak both separately in water  for about 4 to 5 hours ..

1st grind the urid dhal  to a smooth batter , remove it n then grind the rice to a smooth batter .. 

Mix both the batter n add salt .Ferment overnight .

 Heat a dosa tawa ,smear oil n pour a ladelfull  batter n dont spread too much .. cover and cook on both sides adding oil at the edges. 


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 . 

Ukde Seeth , Batani /Fresh Green Peas Ambat , Green Gram Usli . Coriander leaves Gojju , Lime Kanchi n Curds .

Ukde Seeth , Batani /Fresh Green Peas Ambat , Green Gram Usli . Coriander leaves Gojju , Lime Kanchi n Curds .

Batani Ambat ( Green peas cooked  in coconut based gravy ) 
  • Fresh Green Peas - 2 cup 's
  • Potato- 2 medium   
  • Onion - 1 medium, roughly chopped  
To grind
  • Grated Coconut- 2 cups
  • Roasted red dry chillies- 4 to 6
  • Tamarind- Tamarind seed size 
  • Salt to taste 

Seasoning

  • Oil - 2tsp
  • Chopped onion - 1 medium 

Method 
Peel potatoes n chop into 2 inch pieces .

Pressure cook  fresh green peas , chopped potatoes along with chopped onion for 1 whistle .


Grind grated coconut, roasted chillies, tamarind to a fine paste .
Add the ground paste , salt to the cooked stuffs , boil it n then do the seasoning .


Whole Green Gram  Usli 

  • Whole green gram - 1 cup
  • Oil - 2 tsp
  • Mustard seeds -1/2 tsp
  • Cumin seeds-1 tsp 
  • Curry leaves -1 sprig 
  • Hing /Asafoetida -2 pinch 
  • Turmeric powder -1/4 th tsp 
  • Onion- 1 huge
  • Tomato -1 huge 
  • Green chillies- 2 chopped
  • Dry red chilly -2 , broken 
  • Salt to taste .

Method 
Wash n pressure cook whole green gram for a whistle or two .

In a kadai add oil , splutter mustard seeds n then add cumin seeds, hing n curry leaves , fry for a few seconds .Then add  chopped onion n fry till pinkish red .. Add chopped green chilles n broken dry red chilly n fry for a while , Add chopped tomato n cook till  mushy , then add  cooked  green gram , salt , turmeric powder then sprinkle little water , mix well n cook for a minute .

Coriander leaves Gojju 
  • Grated coconut- 1/4 th cup 
  • Coriander leaves- 1 cup 
  • Roasted dry red chillies- 3 or according to the spice 
  • Tamarind-Tamarind seed size 
  • Jaggery - Marble size  
  • Salt to taste 

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

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

Sunday, September 29, 2019

Potato with Terrace Grown Capsicum Upkari /Stir fry

Potato with Terrace Grown Capsicum Upkari /Stir fry
 
  • Potato-2 
  • Capsicum-2
  • Oil- 1 tsp
  • Mustard seeds-1/2 tsp
  • Hing/Asafoetida-1 pinch
  • Dry red chillies- 3 or 4,broken
  • Salt to taste 


Method 
Wash Potato n capsicum

Chop capsicum ,remove the seeds , peel the potato n then chop it into small cubes.

In a kadai add oil, splutter mustard seeds ,hing n add torn dry red chillies .. add the chopped vegetable's n then little water along with salt . Cover n cook till done ..

Saturday, September 28, 2019

Broken Wheat Dosa Adding Whole Wheat Flour

Broken Wheat Dosa Adding Whole Wheat Flour 
  • Broken wheat -1 cup
  • Whole wheat flour -1 cup
  • Grated coconut -1-1/2 cup's
  • Green chilly -3 to 4
  • Jaggery -lemon size, crush it  ( increase if more sweetness is needed )
  • Salt to taste 


Method
Wash n soak broken wheat for about 20 mts . Grind it along with grated coconut n just before removing the batter add crushed jaggery n green chilly n grind again for few seconds . Remove the batter .

In a vessel add whole wheat flour n enough water n mix well so that no lump is formed .Add this to the ground batter along with salt n mix well again . 

Heat a dosa tawa , add little oil n pour a ladlefull batter n spread evenly , roast on both sides adding oil at the edges .

Serve with Butter /Ghee .  

Note :No NEED TO FERMENT THE BATTER .



Ukde seeth ,Keerlayile Mooga Ambat Adding Ambado .Bikkanda n Masinga Sanga ,Seasonal Maaddi Tawa Podi/Colocasia Huge Tuber Shallow fries , Limbiya Kanchi, Ambuli Nonche n Curds .

Ukde seeth ,Keerlayile Mooga Ambat Adding Ambado .Bikkanda n Masinga Sanga ,Seasonal Maaddi Tawa Podi/Colocasia Huge Tuber Shallow fries , Limbiya Kanchi, Ambuli Nonche n Curds .

Keerlayile Mooga Ambat Adding Ambado .Bikkanda n Masinga Sanga / Sprouted Green Gram cooked in coconut based Masala adding sour hog plum ,Jackfruit seeds n Drumsticks ) 

Thursday, September 26, 2019

Alva Mande / Taro Root Garlic Roast

Alva Mande / Taro Root Garlic Roast


Alva Mande/Taro root  -4 medium
Garlic -1 bulb 
Red chilly powder- 2 tsp ( Kashmiri ) 
Turmeric powder- 1/4 th tsp 
Oil- 1 tblsp  
Salt to taste .

Method 
Pressure cook Taro roots just for a whistle or two as it shouldnt be mushy n over cooked ... cool, peel n cut into reasonable pieces ... keep aside . 

In a kadai add oil, crushed garlic n saute for sometime till the raw smell goes n ,the color slightly changes  add chilly n turmeric  powders along with salt n then add the cooked chopped Taro  roots  ... n roast well . 

Note : More the oil n garlic .... More tastier will be the dish ;) 




White Rice ,Dhali Kadi /Thur Dhal Cooked in Coconut Based Gravy , Dudde /Pumpkin Bharth ,Pumpkin Tawa Rawa Fries n Butter Milk

White Rice ,Dhali Kadi /Thur Dhal Cooked in Coconut Based Gravy , Dudde /Pumpkin Bharth ,Pumpkin Tawa Rawa Fries n Butter Milk 

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 .


Pumpkin Tawa Rawa Fries 
  • Pumpkin -1/4 th kg 
  • Red chilly powder-2 tsp 
  • Turmeric powder-1/4 th tsp
  • Rice flour - 3 tsp 
  • Hing /Asafoetida- 2 pinch 
  • Semolina /Rawa - 1 tblsp
  • Salt to taste 
Method 
Wash n peel the tough skin of Pumpkin n slice them thin . 

In a bowl add the sliced pumpkin pieces, red chilly powder, turmeric powder, rice flour , hing n salt .. mix well . 

Run the marinated pumpkin pieces over rawa . 

Heat a tawa , smear little oil n shallow fry on both sides till crisp.

Alvathi adding Terrace Grown Pathrade Paan /Colocasia leaves cooked in coconut based gravy with corn Cob n Groundnuts


Alvathi adding Terrace Grown Pathrade Paan /Colocasia leaves  cooked in coconut based gravy  with corn Cob n Groundnuts  
  •   Colocasia leaves   -12 to 14 , tender ones 
  • Corn Cob -1  
  • Groundnuts -1 fist 
  • Ambados (Sour Hog plum)-3
  • Ginger- 1 inch piece
  • Green chillies- 3 
To grind to a semi coarse paste 
  • Grated coconut -1 cup
  •   Roasted Red chillies - 2
  • Salt to taste .
Seasoning
  • Oil-1 tsp
  •  Mustard seeds -1/2 tsp
  • Curry leaves-2 sprigs
Method
Soak Groundnuts in little water for about 1 hour 
.
  Finely chop Colocasia leaves 

Chop corn cob to 4 to 5 pieces 
Crush hog plums.

Finely chop ginger n chop green chilles .

Pressure cook chopped Colocasia leaves till soft n mushy .Cool n churn it .. then to this add chopped corn cob, groundnuts ,crushed hog plums with little water chopped ginger n green chilles ..cook again 

Grind grated  coconut and chillies. ( the ground masala shouldnt be too coarse nor too fine ) medium ! Add the ground masala to cooked stuffs add  salt and  boil well ! 

 Give  the seasoning.

Tuesday, September 24, 2019

Ukde seeth , Lemon Kanchi .Garlic Chutney Powder ,Ghosale /Ridge Gourd Dalithoy , Green Peas songa with Ground Masala n Mango Slices

Ukde seeth , Lemon  Kanchi .Garlic Chutney Powder ,Ghosale /Ridge Gourd Dalithoy , Green Peas songa with Ground Masala n Mango Slices 

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 . 

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 !


Ghosale Dalithoy /Ride Gourd Dhal

  • Toor dal - 1 cup
  • Tender Ridge Gourd /Ghosale -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 ridge 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 ridge gourd pieces . 

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 . 


Green Peas songa with Ground Masala 
  • 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 .