Onion Chilly Chutney

Onion Chilly Chutney 

• Onion – 1 large or 2 small 
• Dry red chilies –  4 to 6 
• Garlic – 4 cloves
• Coriander leaves – 1 fist 
• Salt to taste 

Seasoning 

• Oil – 2 tsp 
• Mustard seeds – 1/2 tsp

Method 
Grind roughly chopped onions, Dry red chillies, Garlic cloves , coriander leaves n salt to a semi coarse paste

 In a kadai add oil, splutter mustard seeds n then add the ground paste n saute for about 3 to 5 mts . 

Note : Goes well with Rottis, Phulkas , Idlies , dosa ... 

Tomato Masala Shevai .

Tomato Masala Shevai .

• Fresh /Cooked Shevai ( Indian Rice Noodles ) - 2 cups
• Oil- 2 tsp
• Mustard seeds- 3/4 th tsp 
• Curry leaves-1 sprig 
• Urid Dhal- 1 tsp
• Chana Dhal-1/2 tsp 
• Turmeric Powder- 1/2 tsp 
• Onion -1
• Tomatoes- 2  
• Sambar Powder- 1 tsp
• Garam Masala -1/4 th tsp 
• Coriander leaves chopped - 1 tsp 
• Salt to taste 

Method

In a kadai add oil, splutter mustard seeds, add chana dhal , Urid dhal fry for sometime . Then add curry leaves .Add chopped onions n fry till reddish brown , add chopped tomatoes n cook till the raw smell goes. Add salt , Sambar powder, Turmeric powder , Garam Masala Powder n fry for a minute . Add the cooked shevai n mix well.  Garnish with coriander leaves . 

Methi Malai Dhal

Methi Malai Dhal 

• Thoor Dhal-1/2 cup 
• Methi Leaves - 1 bunch 
• Oil- 1 tsp
• Cumin seeds-1/4 th tsp 
• Onion -2 Medium 
• Tomato-2 Medium 
• Turmeric powder-1/2 tsp 
• Sugar- 1 tsp 
• Garam Masala Powder- 1 tsp 
• Sambar Powder- 1/2 tsp 
• Salt to taste 

Seasoning 
Ghee- 1 tsp
Crushed garlic Flakes- 5 
Chilly Powder- 1 tsp

Garnishing
Fresh Cream -1 tsp 

Method
Pressure cook Thur dhal n keep aside .

In a kadai add oil , splutter cumin seeds, add chopped onions n fry till pinkish red , then add chopped tomatoes n cook till the raw smell goes , add turmeric powder n then chopped methi leaves n fry on low flame  till the raw smell of the methi leaves goes .Add sugar, salt , garam masala powder, Sambar powder n fry for a minute . Add the cooked churned dhal n cook well . Give the seasoning n then garnish . 

Bhenda Talasani ( Ladies finger with Garlic stir fry )

Bhenda Talasani ( Ladies finger with Garlic stir fry )

• Tender Ladies Finger- 1/4 th kg
• Oil-3 tsp 
• Crushed Garlic flakes- 6 to 8 
• Dry Red chilles- 2 to 3 
• Salt to taste .

Method
Wash the ladies finger n pat it dry . Cut into roundels n keep aside.

In a kadai add oil , add crushed garlic flakes n fry for a minute till it gives a nice aroma , then add torn dry red chilles n fry for a second . Add the ladies finger roundels along with salt n then fry for about 5 minutes . Cover it n cook till soft n done . 

Keerla Sanna polo ( Brined Bamboo shoot spicy dosa )

Keerla Sanna polo ( Brined Bamboo shoot spicy dosa )

• Brined Bamboo Shoots- 2 or 3 pieces .
• Raw Rice- 1 cup 
• Dry Red Chilles- 4 to 5
• Tamarind -Tamarind seed size
• Salt only if required as Brined bamboo shoots has already salt in it . 

Method 
Soak Brined bamboo shoots in water overnight . Wash it properly rinsing it three or four times to remove excess salt . chop it to fine pieces . 

Soak Raw Rice for about 2 hours .Grind it along with dry red chilles, Tamarind n chopped brined bamboo shoots to a batter . Remove the batter n add salt only if required .The ground batter has to be thick .  

 Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close the lid and  roast ! drizzle little oil on the edges n then toss the dosa on the other side n roast till done ! 

Green Peas Thondak ( A Goan Delicacy )

Green Peas Thondak ( A Goan Delicacy )

• Dried  Green Peas-2 cups
• Onion -1 ( chopped )
• Split Cashew nuts- 8 to 10 
• Pinch of sugar 
• Oil-2 tsp 

To grind .

• Coriander seeds- 11/2 tsp
• Dry red chillies -4 or 5 
• Cinnamon -1 inch piece
• Pepper corns- 6 
• Cloves - 2 or 3 
• Onion-1 ( chopped ) 
• Grated coconut- 11/2 Cup
• Turmeric powder- 1/4 th tsp 
• Tamarind - Tamarind seed size
• Salt to taste 

Method
Soak Dried Green Peas in water Overnight . 

Pressure cook it with chopped onions . dont discard the water . 

In a kadai add oil n fry Coriander seeds, Dry red chillies, cinnamon, cloves, pepper corns, chopped onions, grated coconut , turmeric powder till the aroma rises . Then grind it along with tamarind to a semi coarse paste  . 

 In a Thick bottomed vessel add the ground paste , cooked dried peas along with cooked water too ,  split cashew nuts , salt , pinch of sugar n cook well . 

Rulava Khotto ( upma Rawa khotto ) with Hing Chutney

Rulava Khotto ( Upma Rawa /Semolina khotto  ) With Coconut Hing Chutney  

• Jack fruit leaves weaved baskets- 10 to 12 
• 1 Cup-Urid dhal
• 1 -3/4 th cup- Upma rawa/Semolina 
• salt to taste

Method 

Soak Urid dhal for 3 hrs n grind to a fine paste ..remove it n add salt .. ferment overnight 

Next day morning tie upma rawa in a piece of cloth n steam it for 1 vapour .. allow it to cool 
once cooled add this to the fermented ground batter  n mix with hands , so that no lumps is formed  .n set aside for 15 mts n add water for right consistency as  semolina swells n the batter becomes thick . 

 add the batter into the weaved jackfruit baskets till 3/4 th .   Steam it for 15 to 20 minutes .

Coconut Hing Chutney !

• Grated coconut-1 cup
• Hing/Asafoetida- 2 pinch ( i use solid hing )  
• Green chillies -2 or 3 according to the taste 
• salt to taste 

seasoning 

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

Method
Grind grated coconut , Hing, green chillies n salt to a paste ..remove n season it !  
.