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Friday, January 31, 2020

Ukde seeth drizzled with Coconut Oil , Cawliflower n Green Peas Song /Spicy Based Gravy n Curds

Ukde seeth drizzled with Coconut Oil , Cawliflower n Green Peas  Song /Spicy Based Gravy n Curds 

Cawliflower n Green Peas  Song /Spicy Based Gravy 

  • Cauliflower Florets- 1 cup
  • Peas- 1/2 cup
  • Oil - 1 tblsp 
  • Mustard seeds -1/2 tsp
  • Onions- 2, chopped 
  • Tomato-1 ,chopped 
  • Tamarind- Marble size ( Soak in little water for 10 mts n extract the thick juice ) 
  • Chilly Powder -2 tsp 
  • Coriander Powder- 1 tsp
  • Salt to taste .

Method
Add cauliflower florets in boiled water along with salt n turmeric powder, keep covered for sometime.

Pressure cook Green peas for 1 whistle 

In a kadai add oil , splutter mustard seeds  then add chopped onions n fry till reddish brown , add tomato n fry till the raw smell goes , add the cauliflower florets .. roast for a while , add little water n cook for sometime . Add the red chilly powder, Coriander powder n fry for a few seconds .add the tamarind paste, Add the cooked peas, salt  cover n cook for sometime 


Note :Retain the crunchiness of cauliflower n dont over cook n make it mushy .

Wednesday, January 29, 2020

Ukde Seeth , Mixed Vegetable /Kolmbo Sambar, Kadgi Chakko ,Tawa /Shallow fried Pathrado ,Appe Midi Nonche ( Tender very small variety of sour mango pickle n Curds .

Ukde Seeth , Mixed Vegetable /Kolmbo Sambar,  Kadgi Chakko ,Tawa /Shallow fried Pathrado   ,Appe Midi  Nonche ( Tender very small variety of sour mango pickle  n Curds .

Mixed Vegetable /Kolmbo Sambar
  • Mixed vegetable's  - Drumstick pieces, Brinjal , beans, capsicum, semebadane ) any veg can be added of one's choice... 2 cup's 
  • Thur Dhal- 1/2 cup
  • Onion ..1 
  • Tomato-1
  •  Sambar Powder- 2 tsp
  • Tamarind - marble size
  • Hing /Asafoetida- a pinch
  • Salt to taste 
Seasoning
  • Oil-1tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves-  1 sprig
Garnishing
  • Coriander leaves
Method 
Wash and chop vegetables to 2 inch big pieces . 
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil vegetables , chopped onion n chopped tomato . 
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .


In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish .


Kadgi Chakko  ( Raw Jack fruit in coconut based dry masala ) 

  • Raw jack fruit - 1/2 kg ( Remove the tough skin n cut it into 2 inch pieces )
To grind
  • Grated coconut- 2 cups
  • Roasted dry red chillies- 6 to 8 or according to the taste 
  • Urid dhal- 2tsp
  • Tamarind - Tamarind seed size 
  • Salt to taste

Seasoning 

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

Method 
Pressure cook the raw jack fruit pieces for 1 whistle ... cool n smash them roughly with hands ( dont discard the water ) 

In little oil , fry urid dhal till brown ... keep aside n let it cool .

Grind little grated coconut along with roasted dry red chillies n  tamarind to a fine paste n later add the rest grated coconut , roasted urid dhal n grind just for a minute to a coarse paste ( dont add too much water while grinding ..just a sprinkle ) 

In a kadai add oil, sputter mustard seeds n add curry leaves , ground masala , the retained water along with salt n roughly mashed raw jack fruit n boil well till the water evaporates . 


Terrace Grown Kalalva Paan ,Tawa / Shallow fried Pathrado    
  • Raw Rice- 1 cup
  • Thur dhal-1/2 fist 
  • Grated Coconut -2 glass 
  • Hing/Asafoetida-small piece 
  • Tamarind -marble size 
  • Roasted dry red chilly -10 /12  or according to the taste 
  • Salt a required 
  • Pathrade paan /colocasia leaves -14 /18 tender ones ..
  • Rice Flour - 1 tblsp 
  • Oil to shallow roast . 

Method 
Soak rice n thur dhal for 2 hours .  

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required, take the batter and add salt . 


Remove fibre from the leaves n wash thoroughly .


Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,the shape of a cylinder .. n steam it for 20 mts . 


cool well n cut into thin slices  . Roll them over rice flour . 

Heat a tawa , add in little oil , n place the rice flour  rolled pathrade n shallow fry till crisp on both sides .


Appe Midi  Nonche ( Tender very small variety of sour mango pickle 
  • Appe Midi /tender small variety mangoes..30
  • Salt coarse ..1/2 cup
  • Red chilly..15 to 20
  • Mustard seeds..1 tblsp
  • Hing/Asafoetida .. ( i use solid hing ) ... 2 piece
  • Turmeric pod ..1 small piece
  • Water .. 4 cups

Method
Wipe the appe midi with dry cloth .

Boil water adding salt , cool it  .Add this to a porcelain pickle jar  , to it add appe midi,set this aside for about 3 to 4 days . shake it  everyday once .

Place Dry red chilly, mustard seeds, turmeric pod, hing under direct sun for few hours ... wipe the mixie jar n place even that under direct sun for few hours .

Grind dry red chilly, turmeric pod, hing to paste , when 1/2 done add the mustard seeds n grind to a fine paste . Use the salt water for grinding .  Remove this ground paste n add it to the brined appe midi n mix well with a dry spatula .

Note : make sure to use everything dry n moisture free , so that the pickle will have long shelf life . 

Tuesday, January 28, 2020

Magge Polo adding Laayi /Mangalore Yellow Cucumber Dosa adding Popped Paddy .

Magge Polo adding Laayi /Mangalore Yellow Cucumber Dosa adding Popped Paddy .

  • Dosa Rice -1-1/2 cups
  • Magge /Mangalore Yellow cucumber pieces without skin - 3  cup's
  • Grated Coconut-1 cup
  • Laayi/Popped Paddy -1/2 cup
  • Salt to taste


Method
Wash n soak dosa rice for about 4 to 5 hours

 Grind soaked rice , chopped magge, grated coconut n popped paddy ( soak in little water for about 20 mts) to a smooth batter without adding water ,,add salt n ferment overnight ,

Next day morning , heat a dosa tawa, smear little oil n spread a ladle-full batter n roast on both sides
.


Hitkida Avrekalu Spicy Song / De skinned Hyacinth Beans with Ground Masala

Hitkida Avrekalu Spicy Song  / De skinned Hyacinth Beans with Ground Masala 
  • Avrekalu/  Hyacinth Beans - 1 cup heaped 
  • Potato -1 
  • Oil - 1 tblsp 
  • Onion - 1 Huge 
  • Tomatoes-2  
  • Salt to taste .
To grind to a fine paste 
  • Coriander seeds -2 tsp ( not roasted )
  • Roasted dry red chilly - 3 short n 8 long
  • Tamarind - Tamarind seed size

Method 
Peel Avrekalu n soak it in enough water for about 5 hours .Press each soaked seeds n remove the outer skin . set aside 


Wash n peel potato n chop into 2 inch cubical's 

Grind all the ingredients meant to grind to a fine paste .

In a kadai add chopped onion n fry till transparent . Add chopped tomatoes n fry till the raw smell goes n it becomes mushy . Add the ground paste n fry for  a while ..add the de skinned avrekalu , cubed potato , water ,salt n cook till done  .

White Rice Drizzled with Ghee , Methi Leaves Sambar, Appe Midi Nonche ( Tender very small variety of sour mango pickle ) n Pappad

White Rice Drizzled with Ghee , Methi Leaves Sambar, Appe Midi  Nonche ( Tender very small variety of sour mango pickle )  n Pappad 

Methi Leaves Sambar 

  • Methi Leaves- 1  bunch 
  • Tomato -1 
  • Onion -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 the Methi leaves well . 

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

Pressure cook Methi leaves, chopped  tomato n onion 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 . 


Appe Midi  Nonche ( Tender very small variety of sour mango pickle 
  • Appe Midi /tender small variety mangoes..30
  • Salt coarse ..1/2 cup
  • Red chilly..15 to 20
  • Mustard seeds..1 tblsp
  • Hing/Asafoetida .. ( i use solid hing ) ... 2 piece
  • Turmeric pod ..1 small piece
  • Water .. 4 cups

Method
Wipe the appe midi with dry cloth .

Boil water adding salt , cool it  .Add this to a porcelain pickle jar  , to it add appe midi,set this aside for about 3 to 4 days . shake it  everyday once .

Place Dry red chilly, mustard seeds, turmeric pod, hing under direct sun for few hours ... wipe the mixie jar n place even that under direct sun for few hours . 

Grind dry red chilly, turmeric pod, hing to paste , when 1/2 done add the mustard seeds n grind to a fine paste . Use the salt water for grinding .  Remove this ground paste n add it to the brined appe midi n mix well with a dry spatula . 

Note : make sure to use everything dry n moisture free , so that the pickle will have long shelf life . 


Wednesday, January 22, 2020

Ukde seeth in a pool of Tingalavre Saar Upkari adding Ambado / White Navy Beans plain Rasam adding Sour Hog Plum's topped with Spicy Bhenda /Ladies Finger Songa

Ukde seeth in a pool of Tingalavre  Saar Upkari adding Ambado / White Navy Beans plain Rasam adding Sour Hog Plum's topped with Spicy Bhenda /Ladies Finger Songa


Tingalavare Saar Upkari  Adding Ambado ( White Navy Beans  Plain Rasam adding Sour Hog Plum ) 

  • Tingalavare /  White Navy Beans - 1/2 cup 
  • Potato - 1 medium 
  • Green chilly -1 , slit 
  • Ambado /Sour Hog Plum's-2 
  • Salt to taste 

Seasoning 

  • Oil-2 tsp 
  • Crushed garlic flakes- 8 to 10 
  • Dry red chilly - 3   

Method 
Wash , soak Navy beans for about 20 mts n then pressure cook it for about 4 to 5 whistle or till cooked .

Wash , peel n chop potato into 3 inch cubicles , Wash n remove the tip of sour hog-plum n slightly crush them n then pressure cook it for only 1 or 2 whistle's .

Add the cooked  stuffs, slit green chilly , salt in a vessel along with  water for desired rasam consistency n cook well . Slightly mash the cooked  potato 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 .