Monday, 15 December 2014

Allen Lonche (Ginger Pickel)


1 cup of chopped ginger(ginger should be of medium type).This is the main ingredient
half cup of tamarind pulp.
1/4 cup of jaggery(crush jaggery before use)
1 tsp turmeric powder
3 tsp of Red chilli powder(or more if you want)
1 tsp fenugreek powder/methi powder(dry roast fenugreek seeds and make powder)
Salt to taste
some oil for sauteeing ginger.

Pinch of hing
2 teaspoon of oil
1 teaspoon of chana dal
1 tsp mustard
5 of garlic crushed (optional)
Some curry leaves


Step 1: Roughly chop ginger and sautee them in a little oil. Fry until thery are golden brown.This removes rawness and moisture from ginger).Allow it to cool.

Step 2: Once the mixture cools down .Grind the ginger into a fine paste without adding water.

Step 3: Add the tamarind pulp to this mixture in grinder.Add methi powder, red chilli powder, turmeric powder, salt and jaggery. Grind the mixture again until all the ingredients have mixed up well.Make fine paste without adding water.

Step 4:  Take off the mixture in a clean and dry bowl.
Step 5: Its time to add seasoning- Heat oil in a pan, add garlic(optional), fry for some time until the rawness of garlic goes away. Add mustard seeds,once they splutter, add red chilly which is cut into half,asafoetida/hing and finally add curry leaves. See to it that garlic does not burn(For amateur cooks :-)). Add this to the ground ginger mixture and Switch off the heat.

Step 6: Mix well so that the ground ginger mixture and the seasoning come together.

Step 7: Very important step- Once cooled, store in a clean and dry, airtight jar for good shelf life.

The very simple step by step recipe of making Ginger pickle is ready. 

Sunday, 14 December 2014

Soya chunks Manchurian

Name of participant : M.Gayathri kini

Place: Kasargod.

Name of Recipe: Soyabean Manchurian

Soyabean Manchurian

soybean chunks:100gms
Cornflour:1 cup
Red chilli powder:2 tea spoon
Cooking oil:1/2 ltr
Green chilli:2-3
Garlic cloves :8-10
onion :2-3
coriander leaves (or Spring onions) :for garnishing
chilli tomato ketchup:200gms
ginger :50gms
salt :4 tea spoon


First soak soya bean chunks for one hour then squeeze and wash it properly, then add 2 tea spoon of salt and mix it properly and keep for 5 mins.After 5 mins squeeze it and wash again.
Make a paste of 2 teaspoon chilli powder,a piece of ginger, 4-5 cloves of garlic and salt in  mixer.
Empty the contents in a bowl and add corn flour and mix . Add the mixture to the washed soybean chunks ,keep it for 15 mins.
Now fry the soyabean chunks in 1/2 ltr cooking oil.
In another pan take 2 tea spoon oil heat it for 2 sec,add 2 chopped onion,2 chopped green chilli,1 chopped capsicum,3-4 chopped cloves of garlic,2 tea spoon of finely chopped ginger,1 chopped tomato and fry it until it turns to golden brown colour.
Add salt to  tasteand  mix it well, add 200gms of chilli tomato ketchup , 2 tea spoon of soya sauce and mix it well.
At last add fried soyabean mix properly close the vessel in small flame for 2 mins.After 2 mins sprinkle chopped coriander leaves,spring onions on it.
Hot soyabean manchurian is ready to serve.

My family and friends love this dish a lot and I would love to share it with everyone......hope every body like this.

Cabbage Idli or Cabbage Sannana

Name: Shilpa Kamath
Place: Mangalore
Recipe name: Cabbage idli
Photo: Cabbage Idli

1/2 cup white rice
1/2 cup turdhal
1 cup coconut grated
8 red chillies
1 ball of tamarind
2 cups cabbage chopped
1 cup onion chopped.
Salt to taste
1. Soak rice and tur dhal together for 45 mins.
2. Grind soaked rice, turdhal, coconut grated, red chillies, tamarind, salt to a rough paste adding little water.
3. In a bowl mix the grounded paste with chopped cabbage and onion.
4. Grease the idly mould, fill it with the cabbage mix and steam in a vessel for 20 mins.
5. Serve it with coconut oil.
Note: Hing can be added instead of chopped onions.

Saturday, 13 December 2014

Avarekai Bendi


In this post you will see a step by step process of making Avarekai bendi, Avarekai is a seasonal which is available during winter season. In Bangalore you will find many street vendors selling this vegetable.Though Avarekai is not typically used in konkani cuisine, it is borrowed and modified to suite the konkan taste. So lets quickly get into the recipe of Avarekai Bendi.


1 cup boiled Avarekai
half cup of coconut
2 fine chopped onions
An inch of finely chopped ginger
4 cloves of garlic(optional)
2 red chillies sauteed in a bit of oil(This will enhance flavour of the dish)
salt to taste
1 tablespoon of oil

Below is how your final dish of Avarekai Bendi should look like,

Following is a step by step process of making Avarekai Bendi,


Step1: Fry onions, ginger and garlic in 1 tablespoon of oil.Fry it for a minute. Add Avarekai , turmeric powder and salt to taste.Add some water and boil this mixture till onions are cooked.

Step2: Meanwhile prepare the bendi masolu(base gravy of the dish). Grind together coconut, redchillies,half an inch of ginger, tamarind paste. Make a fine paste.

Step3: Add gravy prepared in step2 to the boiling mixture in  step1.

Step4: Boil for 15 minutes. You can optionally add a seasoning of fried chopped onions to this.

Your Avarekai Bendi is ready to be served with rice or chapathi.

Tuesday, 2 December 2014

Gajar ka halwa


2 cups of grated carrot
1 cup of milk with cream
2 table spoon ghee/clarified butter
1 cup of sugar
half a teaspoon of cardamom powder for added flavour
chopped almonds for garnishing

Here is how we can make carrot halwa/ gajar ka halwa in an 3 step simple process.

Step1 : Heat ghee in a round bottom pan. Add grated carrots. Fry until rawness of the carrots go away(This is important as carrots will release their aroma after frying them in ghee).

Step2 : Add milk to the mixture in step 1 and boil until carrot absorbs most of the milk.

Step3 : Add sugar. Mix together until the sugar has melted into the carrots.

Sprinkle some cardamom powder and garnish with chopped almonds and serve.

Gajar ka halwa or carrot halwa is ready to serve.