tag:blogger.com,1999:blog-38781101344574465772024-03-05T11:23:18.314-08:00Konkani Foodies DiaryAnonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-3878110134457446577.post-9976191095047384122017-05-11T19:58:00.001-07:002017-05-11T20:01:22.870-07:00Dhoodhi puli koddel (Sweet pumpkin curry)<div dir="ltr" style="text-align: left;" trbidi="on">
<u><b>Serving size :</b></u> Serves 2 people<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnPVGeGNF6C2W-jheN-_4EHs0SF9L4KOpK1_wX2_gv89zMD8dL-qx151b6o8gfySuB6edLLbUBtLZRtCBO4dE6T0G3roLQBe1LXjkV__v_Ole7UgQU56WvW0MnpfSeputckR94Km7d1Rh/s1600/IMG_20170511_120030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnPVGeGNF6C2W-jheN-_4EHs0SF9L4KOpK1_wX2_gv89zMD8dL-qx151b6o8gfySuB6edLLbUBtLZRtCBO4dE6T0G3roLQBe1LXjkV__v_Ole7UgQU56WvW0MnpfSeputckR94Km7d1Rh/s320/IMG_20170511_120030.jpg" width="320" /></a></div>
<br />
<br />
<u><b>Ingredients:</b></u><br />
<u><b><br /></b></u>
1 cup sweet pumkin, diced into large size cubes<br />
1 cup shredded coconut<br />
1 teaspoon coriander seeds<br />
1 teaspoon urad dal<br />
1 teaspoon chanadal<br />
half teaspoon sesame seeds<br />
3 byadagi red chillies<br />
2 teaspoons tamarind pulp(more if you want the curry to be more tangy)<br />
2 teaspoons jaggery powder<br />
2 pinch hing<br />
half teaspoon turmeric<br />
1 green chilli(Skip if you dont want a spicy curry)<br />
1 teaspoon oil(for sauteing the spices)<br />
Salt to taste<br />
<br />
For seasoning:<br />
1 teaspoon Mustard seeds<br />
1 dry red chilli<br />
1 twig of karipatta(around 5-6 leaves)<br />
1 teaspoon oil<br />
<br />
<br />
<b><u>Method:</u></b><br />
<b><u><br /></u></b>
Step1: Heat a round bottom pan. Add 1 and 1/2 cup water. To this add sweet pumkin cubes, turmeric and salt to taste. You can optionally add 1 green chilli which is partially slit to add extra spiciness to the dish. Boil this until sweet pumpkin is 90% cooked.<br />
<br />
Step2: Heat a tadka pan or a seasoning pan. Add 1 teaspoon oil. Add coriander seeds. Fry until you can smell its aroma(do not burn it!!), add urad dal and chana dal. fry until urad dal turns golden. Add sesame seeds, hing and redchillies. fry everything together. Keep in mind not to burn it (fry them on medium flame). Turn off the heat and keep aside.<br />
<br />
Step3: In a mixer grinder, add shredded coconut, roasted spices from step2, tamarind, jaggery. Grind into semicoarse but not very smooth paste. Add water as required so as to grind to this consistency.<br />
<br />
Step4: Add the paste made in step3 to the boiled sweet pumpkins from step1. Mix well, turn the heat to medium and boil for 10 mins with lid closed(this enables the pumpkin to absorb spices). Switch off the heat and keep aside.<br />
<br />
Serve with cooked rice or chapathi.<br />
<br />
<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-7339400939127008082017-05-11T10:54:00.001-07:002017-05-11T10:54:36.494-07:00Batate Humman<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="text-decoration-line: underline;">Serving Size:</b> Serves 2 people<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ER_LuiI0VrICS0U3_8Ut5j8KB3KheyyJXk6nXtamqT4E5sP6jsZPwpkFBAvVBqLlephto063VrooFQYfeLQ0Lc9z2a-rNqbEmSw3F53g_pFp3S3dhh4xsS1cYC2dBTQsM1khEEjII6rH/s1600/IMG_20161214_112756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ER_LuiI0VrICS0U3_8Ut5j8KB3KheyyJXk6nXtamqT4E5sP6jsZPwpkFBAvVBqLlephto063VrooFQYfeLQ0Lc9z2a-rNqbEmSw3F53g_pFp3S3dhh4xsS1cYC2dBTQsM1khEEjII6rH/s320/IMG_20161214_112756.jpg" width="320" /></a></div>
<br />
<u><b><br /></b></u>
<u><b>Ingredients:</b></u><br />
<u><b><br /></b></u>
1 cup potatoes, peeled and cut into medium sized cubes<br />
1 cup fresh grated coconut<br />
2 byadagi red chillies(more if you want the curry to be spicy)<br />
1 inch of tamarind<br />
4 cashewnuts(gives great taste to the curry)<br />
1 teaspoon oil<br />
A pinch of hing<br />
Salt to taste<br />
<br />
<u><b><br /></b></u>
<u><b>Method:</b></u><br />
<u><b><br /></b></u>
Step1: Heat a round bottom pan and add 1 1/2 cups of water. Add a pinch of turmeric and salt to taste Now add peeled and cut potatoes to this. Close the pan with a lid and boil until potatoes are 90% cooked. Once boiled , close the heat and keep aside.<br />
<br />
Step2: Heat a small tadka pan. Add 1 teaspoon oil. Add redchillies and fry for a minute . The red chillies will start leaving aroma . At this point add hing. Close the heat and keep aside to cool .<br />
<br />
Step3: Make the curry paste by adding grated coconut, tamarind, fried redchillies, hing and cashewnuts to mixer grinder. Make a smooth paste.<br />
<br />
Step4: Add this ground mixture to the boiled potatoes and turn on the heat. Add water if the mixture is too thick. Do not add too much water because it will dilute the taste of curry. Boil for 10 mins on medium to low flame. Once done, switch off the heat and keep it aside.<br />
<br />
Batate humman is ready to serve with rice or chapathi<br />
<br />
<br />
<br />
<br />
<br />
<u><b><br /></b></u>
<br /></div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-2155169454577414002014-12-15T07:45:00.001-08:002014-12-15T07:47:42.268-08:00Allen Lonche (Ginger Pickel)<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 13.63636302948px;"><b>Ingredients:</b></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 13.63636302948px;"><br /></span></span></div>
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit; text-align: justify;">1 cup of chopped ginger(ginger should be of medium type).This is the main ingredient</span><br /><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit; text-align: justify;">half cup of tamarind pulp.</span><br /><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit; text-align: justify;">1/4 cup of jaggery(crush jaggery before use)</span><br /><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit; text-align: justify;">1 tsp turmeric powder</span><br /><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit; text-align: justify;">3 tsp of Red chilli powder(or more if you want)</span><br /><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit; text-align: justify;">1 tsp fenugreek powder/methi powder(dry roast fenugreek seeds and make powder)</span><br /><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit; text-align: justify;">Salt to taste</span><br /><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit; text-align: justify;">some oil for sauteeing ginger.</span><br /><ul style="background-color: #fffefc; box-sizing: border-box; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;">
</ul>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 13.63636302948px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 13.63636302948px;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBevNa7AkYcqdBBWgjycUIg5EZGa1xYbplyFC3C3lYRIFZ0l8ip-3wv2COShB4L5mWXN4grkC3QjBJViv8NUI9c4Bbyv4H309x5pBXX-F8kIlkWiDXvl1zHIdOBGt9YIH2cwm7nDLpdcW/s1600/P_20141130_201210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBevNa7AkYcqdBBWgjycUIg5EZGa1xYbplyFC3C3lYRIFZ0l8ip-3wv2COShB4L5mWXN4grkC3QjBJViv8NUI9c4Bbyv4H309x5pBXX-F8kIlkWiDXvl1zHIdOBGt9YIH2cwm7nDLpdcW/s1600/P_20141130_201210.jpg" height="480" width="640" /></a></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 13.63636302948px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 13.63636302948px;"><br /></span></span></div>
<div style="text-align: justify;">
<b>Seasoning:</b></div>
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit; text-align: justify;">Pinch of hing</span><br /><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit; text-align: justify;">2 teaspoon of oil</span><br /><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit; text-align: justify;">1 teaspoon of chana dal</span><br /><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit; text-align: justify;">1 tsp mustard</span><br /><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit; text-align: justify;">5 of garlic crushed (optional)</span><br /><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit; text-align: justify;">Some curry leaves</span><br /><ul style="background-color: #fffefc; box-sizing: border-box; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;">
</ul>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 13.63636302948px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 13.63636302948px;"><b>Method:</b></span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit;">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.</span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit;">Step 2: Once the mixture cools down .Grind the ginger into a fine paste without adding water.</span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit;">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.</span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit;">Step 4: Take off the mixture in a clean and dry bowl.</span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit;">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.</span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit;">Step 6: Mix well so that the ground ginger mixture and the seasoning come together.</span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit;">Step 7: Very important step- Once cooled, store in a clean and dry, airtight jar for good shelf life.</span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 14px; line-height: inherit;">The very simple step by step recipe of making Ginger pickle is ready. </span></div>
</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-7586753523561773872014-12-14T07:07:00.002-08:002014-12-14T07:08:56.877-08:00Soya chunks Manchurian<div dir="ltr" style="text-align: left;" trbidi="on">
Name of participant : M.Gayathri kini<br />
<br />
Place: Kasargod.<br />
<br />
Name of Recipe: Soyabean Manchurian<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNJlauc2MKx3fOPqBsMaPLqUftWG_0qNFggEj-4-QyeseY7KvNab-r8RzicEBN-rVyG0qSDSJJCxna4QHpTxI8Ny0Jx4N9wRNpOV9SowpVldw6daDQ16mOL0IJ7MrIlaX6e__aVXxRAeK/s1600/soyabean-manchurian.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNJlauc2MKx3fOPqBsMaPLqUftWG_0qNFggEj-4-QyeseY7KvNab-r8RzicEBN-rVyG0qSDSJJCxna4QHpTxI8Ny0Jx4N9wRNpOV9SowpVldw6daDQ16mOL0IJ7MrIlaX6e__aVXxRAeK/s1600/soyabean-manchurian.jpg" height="640" width="480" /></a></div>
<br />
<br />
Soyabean Manchurian<br />
<br />
Ingredients:<br />
soybean chunks:100gms<br />
Cornflour:1 cup<br />
Red chilli powder:2 tea spoon<br />
Cooking oil:1/2 ltr<br />
Green chilli:2-3<br />
Garlic cloves :8-10<br />
onion :2-3<br />
tomato:2-3<br />
capsicum:1<br />
coriander leaves (or Spring onions) :for garnishing<br />
chilli tomato ketchup:200gms<br />
ginger :50gms<br />
salt :4 tea spoon<br />
<br />
Method:<br />
<br />
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.<br />
Make a paste of 2 teaspoon chilli powder,a piece of ginger, 4-5 cloves of garlic and salt in mixer.<br />
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.<br />
Now fry the soyabean chunks in 1/2 ltr cooking oil.<br />
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.<br />
Add salt to tasteand mix it well, add 200gms of chilli tomato ketchup , 2 tea spoon of soya sauce and mix it well.<br />
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.<br />
Hot soyabean manchurian is ready to serve.<br />
<br />
My family and friends love this dish a lot and I would love to share it with everyone......hope every body like this.</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-11532632030422238502014-12-14T07:04:00.004-08:002014-12-14T07:08:56.869-08:00Cabbage Idli or Cabbage Sannana<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px; margin-bottom: 23px;">
Name: Shilpa Kamath</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px; margin-bottom: 23px;">
Place: Mangalore</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
Recipe name: Cabbage idli</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
Photo: Cabbage Idli<br />
<strong style="font-size: 12px;"><br /></strong>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsXydt-sUivDB5Gv7XbqcCrp9AM59xgVgNv61WEp5AErDbgI3efFpSCYFiCF8r5Cn68V4drS-vC9qQUWJI4EZEVG_fVVfNvxnofqm8-BoVCXq8b85UmxLAKip3lQh6wQxwvo5unJYdnIAI/s1600/cabbage-idli-sannana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsXydt-sUivDB5Gv7XbqcCrp9AM59xgVgNv61WEp5AErDbgI3efFpSCYFiCF8r5Cn68V4drS-vC9qQUWJI4EZEVG_fVVfNvxnofqm8-BoVCXq8b85UmxLAKip3lQh6wQxwvo5unJYdnIAI/s1600/cabbage-idli-sannana.jpg" height="360" width="640" /></a></div>
<strong style="font-size: 12px;"><br /></strong>
<strong style="font-size: 12px;"><br /></strong>
<strong style="font-size: 12px;">Ingredients:</strong></div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
1/2 cup white rice</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
1/2 cup turdhal</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
1 cup coconut grated</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
8 red chillies</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
1 ball of tamarind</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
2 cups cabbage chopped</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
1 cup onion chopped.</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
Salt to taste</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
<strong>Instruction:</strong></div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
1. Soak rice and tur dhal together for 45 mins.</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
2. Grind soaked rice, turdhal, coconut grated, red chillies, tamarind, salt to a rough paste adding little water.</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
3. In a bowl mix the grounded paste with chopped cabbage and onion.</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
4. Grease the idly mould, fill it with the cabbage mix and steam in a vessel for 20 mins.</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
5. Serve it with coconut oil.</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.5px;">
Note: Hing can be added instead of chopped onions.</div>
</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-70759827779528564122014-12-13T07:30:00.000-08:002014-12-13T07:30:22.786-08:00Avarekai Bendi<div dir="ltr" style="text-align: left;" trbidi="on">
Description:<br />
<br />
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.<br />
<br />
Ingredients:<br />
<br />
1 cup boiled Avarekai<br />
half cup of coconut<br />
2 fine chopped onions<br />
An inch of finely chopped ginger<br />
4 cloves of garlic(optional)<br />
2 red chillies sauteed in a bit of oil(This will enhance flavour of the dish)<br />
salt to taste<br />
1 tablespoon of oil<br />
<br />
Below is how your final dish of Avarekai Bendi should look like,<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixskZpQcNjO9J2C5gbtAxkdfkjxHeSEnd0tYaX2XzKO0E9isC7QZViuh8Mphyphenhyphen8p1V0qUk1gFI1hs0880SqXJ4OsVkAgESuCufv-Yh4qvB98zMtunxC_SA6lA2dtMossTV_JOcDJT8ZTn0E/s1600/Avarekai_Bendi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixskZpQcNjO9J2C5gbtAxkdfkjxHeSEnd0tYaX2XzKO0E9isC7QZViuh8Mphyphenhyphen8p1V0qUk1gFI1hs0880SqXJ4OsVkAgESuCufv-Yh4qvB98zMtunxC_SA6lA2dtMossTV_JOcDJT8ZTn0E/s1600/Avarekai_Bendi.jpg" height="360" width="640" /></a></div>
<br />
<br />
Following is a step by step process of making Avarekai Bendi,<br />
<br />
Method:<br />
<br />
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.<br />
<br />
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.<br />
<br />
Step3: Add gravy prepared in step2 to the boiling mixture in step1.<br />
<br />
Step4: Boil for 15 minutes. You can optionally add a seasoning of fried chopped onions to this.<br />
<br />
Your Avarekai Bendi is ready to be served with rice or chapathi.<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-36385449639904973932014-12-02T07:43:00.002-08:002014-12-02T08:04:06.172-08:00Gajar ka halwa<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rcZGEQO-qCrryN7p9C7HzyK32vo1tV9ZMyyIqV7A_Nro42x6V8ezJKk8RUsBMQbeKiFfoNbKBh92ARIwwxtUCSNOjhBwCPVLJKdniFyrCDuNebFQQFwVz5UdtJGt952hyDwj-f_JKYp8/s1600/GajarKaHalwa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rcZGEQO-qCrryN7p9C7HzyK32vo1tV9ZMyyIqV7A_Nro42x6V8ezJKk8RUsBMQbeKiFfoNbKBh92ARIwwxtUCSNOjhBwCPVLJKdniFyrCDuNebFQQFwVz5UdtJGt952hyDwj-f_JKYp8/s1600/GajarKaHalwa.jpg" height="480" width="640" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
2 cups of grated carrot<br />
1 cup of milk with cream<br />
2 table spoon ghee/clarified butter<br />
1 cup of sugar<br />
half a teaspoon of cardamom powder for added flavour<br />
chopped almonds for garnishing<br />
<br />
<br />
Here is how we can make carrot halwa/ gajar ka halwa in an 3 step simple process.<br />
Method:<br />
<br />
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).<br />
<br />
Step2 : Add milk to the mixture in step 1 and boil until carrot absorbs most of the milk.<br />
<br />
Step3 : Add sugar. Mix together until the sugar has melted into the carrots.<br />
<br />
Sprinkle some cardamom powder and garnish with chopped almonds and serve.<br />
<br />
Gajar ka halwa or carrot halwa is ready to serve.</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-2657188619714796522014-11-22T06:56:00.000-08:002014-11-29T07:16:57.744-08:00Khandvi / Surlichi vadi<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRqOcGbA-2hNN-uawRrJWXGd5qxR02GM4bmXodUd74ja16bLCCRjoDinYdADCQy-eXHPEBGptcisiFu2nqEjEOWoK9NwHLadeKNs6hJFIMT9VbHSNxjQJLxgNtdcY8n7kQI2l4UfWd-X0/s1600/P_20141122_175351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRqOcGbA-2hNN-uawRrJWXGd5qxR02GM4bmXodUd74ja16bLCCRjoDinYdADCQy-eXHPEBGptcisiFu2nqEjEOWoK9NwHLadeKNs6hJFIMT9VbHSNxjQJLxgNtdcY8n7kQI2l4UfWd-X0/s1600/P_20141122_175351.jpg" height="480" width="640" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
1 cup besan/ kadle hittu/chana flour<br />
half cup fresh curd<br />
1 teaspoon red chilly powder<br />
half a teaspoon turmeric powder<br />
Salt to taste<br />
1 cup of water<br />
1 teaspoon oil<br />
<br />
For seasoning:<br />
1 teaspoon of oil<br />
1 teaspoon mustard seeds<br />
1 teaspoon till/sesame seeds<br />
half teaspoon zeera/cumin seeds<br />
2 green chillies finely chopped<br />
some finely chopped coriander leaves<br />
<br />
Garnishing:<br />
Some grated coconut<br />
<br />
Lets start with step by step method of preparing Khandvi or cooked besan rolls. Below is the recipe for Khandvi, Surlichi vadi, besan rolls<br />
<br />
Method:<br />
<br />
Step 1: Mix besan, curd, red chilly powder, turmeric powder,salt, water and oil in mixing bowl(See to it that lumps do not form).Keep some 3 or 4 flat plates ready( the besan mixture will spread on this after step 2).Grease them with some oil<br />
<br />
Step 2: Heat a kadai/round bottom pan. Pour the mixture and stir continuously until the mixture becomes a thick paste consistency.<br />
<br />
Step 3: Spread a thin layer of the mixture prepared in step 2 nicely, evenly on the plates.<br />
<br />
Step 4 : Allow the mixture spread on the plate cool.Meanwhile follow step 5 for seasoning<br />
<br />
Step 5: Heat a teaspoon of oil in a seasoning pan, add mustard seeds and zeera once they splutter, add sesame seeds, finely chopped coriander leaves and green chillies. Close the heat after 5 seconds.<br />
Let the seasoning cool off<br />
<br />
Step 6: Pour the seasoning over the plates on which the besan mixture was spread .Take a knife and draw longitudinal lines. From one side try to curl the besan mixture to for small rolls of 2 to 3 turns.<br />
<br />
Step 7: Place the curled Khandvis on a plate and granish with grated coconut .You can optionally sprinkle a little lemon juice(provided the curd is not sour).<br />
<br />
Serve this with evening tea or coffee.<br />
<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-19803902630819858052014-11-17T09:17:00.000-08:002014-11-23T01:55:56.847-08:00Mooga Upkari<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4k6LrYqxqz-KQviRlFcxhyDkwwgWJWBMN5XRf2GFyZ_wrNbsae3VJdt7PeXn6Rwx64FeRVS_xpowaS0EnOd3elcNM4zjNAHMZhXPXJeSVNpIPqIGrQkn4dEP8s1wFME2DEkXzcfyHw-w/s1600/IMG_20140318_132126-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4k6LrYqxqz-KQviRlFcxhyDkwwgWJWBMN5XRf2GFyZ_wrNbsae3VJdt7PeXn6Rwx64FeRVS_xpowaS0EnOd3elcNM4zjNAHMZhXPXJeSVNpIPqIGrQkn4dEP8s1wFME2DEkXzcfyHw-w/s1600/IMG_20140318_132126-1.jpg" height="572" width="640" /></a></div>
<br />
<br />
<br />
Ingredients:<br />
<br />
1 cup of moong/green gram/moogu soaked overnight and pressure cooked with some salt<br />
A pinch of turmeric<br />
2 green chillies<br />
Some curry leaves<br />
Mustard seeds<br />
1 tablespoon of cooking oil<br />
1 tablespoon of grated coconut<br />
Salt to taste<br />
A pinch sugar for for taste.<br />
<br />
Method:<br />
<br />
Heat a round bottom pan. Heat some oil and add mustard,after they splutter add green chillies,karipatta/curry leaves.<br />
<br />
Add the cooked moong .Salt to taste if required(We have already added salt when pressure cooking)<br />
Add a pinch of Turmeric powder.Mix all the ingredients really well.<br />
<br />
Simmer for 5 minutes. Garnish with grated coconut.<br />
<br />
Serve as is for a healthy snack OR serve with your lunch or dinner.<br />
<br />
<br />
Suggestion: Instead of using plain moong , you can also use sprouted moong. This will increase the nutritive value of the dish.<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-89983839601680682072014-11-17T09:05:00.001-08:002014-11-22T22:45:23.914-08:00Kosambari<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRR3kuQgELtTUflUCj5vg3W-K5GQYsIUF11zN5a6yCCoBmhR4kCgl7R2WOf2OpPnOPeHyLTEoC8LhgdUgUgBCwGO0Jo1HnsGeJwGTwXQEFBejlkUFOgNt6DFpbMyAh3q3oTqs3PB5E_lgK/s1600/IMG_20140318_132145-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRR3kuQgELtTUflUCj5vg3W-K5GQYsIUF11zN5a6yCCoBmhR4kCgl7R2WOf2OpPnOPeHyLTEoC8LhgdUgUgBCwGO0Jo1HnsGeJwGTwXQEFBejlkUFOgNt6DFpbMyAh3q3oTqs3PB5E_lgK/s1600/IMG_20140318_132145-1.jpg" height="498" width="640" /></a></div>
<br />
<br />
<br />
Ingredients:<br />
<br />
1 cup grated carrot<br />
1 cup grated cucumber<br />
1 cup moong dal soaked for 4 hours<br />
1 tablespoon grated coconut<br />
Coriander leaves for garnishing<br />
lemon juice just for taste<br />
chilly paste as required<br />
Salt to taste<br />
<br />
<br />
Method:<br />
<br />
Take a mixing bowl and mix all ingredients really well<br />
[optional] Add seasoning of mustard seeds, 2 red chillies cut into an inch lon pieces and curry leaves<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-36377211768935717152014-03-29T06:44:00.002-07:002014-11-23T02:04:44.617-08:00Baingan ka bharta (North Indian style)<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients:<br />
<br />
<br />
<ul style="text-align: left;">
<li>1 cup of chopped coal toasted (ranni vairi bhajjaile)Vaingan/Gulla/Egg plant/Dodda basane kai</li>
<li>2 finely chopped onions,</li>
<li>1 finely chopped tomato,</li>
<li>1 finely chopped green chilly,</li>
<li>1 teaspoon finely chopped ginger,</li>
<li>1 teaspoon finely chopped garlic,</li>
<li>Salt to taste,</li>
<li>1 teaspoon Garam masala,</li>
<li>half teaspoon pepper powder,</li>
<li>half teaspoon Turmeric powder,</li>
<li>2 teaspoon of cooking oil.</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3YCYEkw8StNsspuuTBp3OBMnaoYG031ybiKoPdZBC8ERc8kEMHUt00zZTb4wNVVgCx7pdmaEnkZx_rdS7lxxd4h5m0wd3y-TjWJ9FeJWy1EruyHYqux9kWh4Zu-RNu5vZw-tKPmnR7gB/s1600/Baungan+bhartha+(North+indian+Style).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3YCYEkw8StNsspuuTBp3OBMnaoYG031ybiKoPdZBC8ERc8kEMHUt00zZTb4wNVVgCx7pdmaEnkZx_rdS7lxxd4h5m0wd3y-TjWJ9FeJWy1EruyHYqux9kWh4Zu-RNu5vZw-tKPmnR7gB/s1600/Baungan+bhartha+(North+indian+Style).jpg" height="480" width="640" /></a></div>
<br />
<br />
<br />
Method:<br />
<br />
<br />
<ul style="text-align: left;">
<li>Step1: Heat 2 tablespoon of cooking oil in a pan. To this add finely chopped green chilly,ginger and garlic. Fry until they start turning brown. Add chopped onions and tomato.Add Salt to taste(This will cook the onions faster).Fry this until the onions turn trasparent(meaning they are cooked).</li>
<li>Step 2: Add garam masala, turmeric powder,pepper powderto the fried onions. Fry this for a minute.</li>
<li>Step 3: Its now time to add chopped coal toasted Brinjal/Egg plant to the masala. Mix well. Close the pan with a lid. Cook for 10 min(As Brinjal/Egg plant are already cooked). Switch of the heat once done .</li>
</ul>
<br />
<br />
Serve with chapathi,roti ,naan etc.</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-65327561298114228312014-03-29T06:41:00.003-07:002014-11-23T01:56:22.397-08:00 Cauliflower Upkari<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients:<br />
<br />
<br />
<ul style="text-align: left;">
<li>2 cups of finely chopped Cauliflower</li>
<li>2 teaspoons of scraped coconut(optional for garninshing)</li>
<li>2 green chillies cut into halves,</li>
<li>half teaspoon of turmeric powder (optional)</li>
<li>1 teaspoon of mustard seeds.</li>
<li>2 teaspoon of cooking oil.</li>
<li>Salt to taste</li>
</ul>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIpU3VerECKp2VSZZra5nMRHTqbHnYo1XY34JXlkdWM-DGIiIHN514OuULISeQGzi2ah3pC_5p_rAoOaJrt_Ih6f_YvBuqDovadtcvF5DoNaUHRqfHat9H8Qu01khkOnz2l1C2nPQp_jn/s1600/Cauliflower+Upkari.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIpU3VerECKp2VSZZra5nMRHTqbHnYo1XY34JXlkdWM-DGIiIHN514OuULISeQGzi2ah3pC_5p_rAoOaJrt_Ih6f_YvBuqDovadtcvF5DoNaUHRqfHat9H8Qu01khkOnz2l1C2nPQp_jn/s1600/Cauliflower+Upkari.jpg" height="560" width="640" /></a></div>
<br />
<br />
Method:<br />
<br />
<br />
<ul style="text-align: left;">
<li>Step1:Heat a round bottom pan or Kayli. Add cooking oil, add mustard seeds , once they splutter,add green chillies and add turmeric powder.</li>
<li>Step2: Now add the chopped Cauliflower and salt to taste and Sugar(optional) .Simmer and close the pan with a lid until the vegetable is cooked.</li>
<li>Step4:Garnish with scraped coconut or soyi and switch off the heat.</li>
</ul>
<br />
<br />
Cauliflower Upkari is ready to serve. Serve hot with rice and daalithoy.<br />
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-90063135021424668952014-03-29T06:38:00.003-07:002014-11-29T07:27:53.116-08:00Mushroom dry curry<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients:<br />
<ul style="text-align: left;">
<li>1 cup of boiled and chopped mushrooms</li>
<li>2 finely chopped onions,</li>
<li>1 finely chopped tomato</li>
<li>1 teaspoon finely chopped ginger,</li>
<li>1 teaspoon finely chopped garlic,</li>
<li>Salt to taste,</li>
<li>1 teaspoon Garam masala,</li>
<li>half teaspoon pepper powder,</li>
<li>half teaspoon Turmeric powder,</li>
<li>2 teaspoon of cooking oil.</li>
</ul>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuD0-4oTjZuALuSTFLAKfbfd_rYg3qbw0cKxp7YCncbUDYnzxYI-iNyzps4_LeXSY0lCureR9FqnbsamwpwyrUuXMuM8YxmKqBQF_MBgKYY6xUnAOlNI3adZmkei52n5FOBbomNZMqJoCW/s1600/Mushroom+Pepper+fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuD0-4oTjZuALuSTFLAKfbfd_rYg3qbw0cKxp7YCncbUDYnzxYI-iNyzps4_LeXSY0lCureR9FqnbsamwpwyrUuXMuM8YxmKqBQF_MBgKYY6xUnAOlNI3adZmkei52n5FOBbomNZMqJoCW/s1600/Mushroom+Pepper+fry.jpg" height="562" width="640" /></a></div>
<br />
Here is a simple and quick recipe of mushroom dry curry.<br />
<br />
Method:<br />
<ul style="text-align: left;">
<li>Step1: Heat 2 tablespoon of cooking oil in a pan. To this add finely chopped ginger and garlic. Fry until they start turning brown. Add chopped onions and tomato.Add Salt to taste(This will cook the onions faster).Fry this until the onions turn trasparent(meaning they are cooked).</li>
<li>Step 2: Add garam masala, turmeric powder,pepper powderto the fried onions. Fry this for a minute.</li>
<li>Step 3: Its now time to add chopped mushrooms to the masala. Mix well. Close the pan with a lid. Cook for 10 min(As mushrooms are already boiled and overcooking them will remove chewiness of mushrooms). Switch of the heat once done .</li>
</ul>
<br />
<br />
Serve with chapathi,roti ,naan etc.<br />
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-14135388265707264812014-03-23T22:05:00.000-07:002014-12-02T07:08:10.926-08:00Alambe Allen piyavaa Ghashi<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiET_oqPHiKWY8xfmVOaTcD7Uc7od-PkTck_G4PJ4kjuFUr7fpHS6A1Y6JU5WxHNfy74r2mGI6c8qgG1Hh8TGixFgeKmeYPi5dolIwiFfMPnwaPKgU-DiikxZ5JCPczQN-b53okbSNUXfRF/s1600/Mushroom+or++alambe+Bhutti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiET_oqPHiKWY8xfmVOaTcD7Uc7od-PkTck_G4PJ4kjuFUr7fpHS6A1Y6JU5WxHNfy74r2mGI6c8qgG1Hh8TGixFgeKmeYPi5dolIwiFfMPnwaPKgU-DiikxZ5JCPczQN-b53okbSNUXfRF/s1600/Mushroom+or++alambe+Bhutti.jpg" height="480" width="640" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
1 cup alambe (button mushrooms)<br />
2 onions roughly chopped<br />
an inch of ginger roughly chopped<br />
3 red chillies<br />
1 cup of grated coconut<br />
Salt to taste<br />
half spoon of turmeric powder<br />
An inch of tamarind<br />
2 tablespoon of oil<br />
<br />
Method:<br />
<br />
Step 1:Heat oil in a round bottom pan. Add ginger, onions. Fry them until the rawness of ginger and onion goes away.<br />
<br />
Step 2: Add 1 cup of grated coconut and fry for another minute. Add turmeric powder, salt to taste, tamarind and red chillies to this and fry for few seconds. Allow the mixture to cool.<br />
<br />
Step 3: Meanwhile wash the mushrooms thoroughly. Bring water to lukewarm temperature. Keep the mushrooms in this water for 15 minutes. Now gently wash the musrooms again and throw away the water.(This procedure is common when cleaning mushrooms). Chop them to whatever size you wish to. I prefer to cut them into half.<br />
<br />
Step 4: Now grind the mixture prepared in step2 to a smooth paste.<br />
<br />
Step 5: Add this to the round bottom pan. Add cut mushrooms. Add a bit of water if you feel that the gravy is too thick.<br />
<br />
Step 6: Boil it until the mushrooms are cooked.<br />
<br />
Optional Seosoning: Fry some finely chopped onions and ginger until golden brown. Add this seasoning to the alambe allen piyavaa ghashi.<br />
<br />
Alambe allen piyavaa ghashi is ready to serve. </div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-65595118689440191022014-03-23T21:57:00.000-07:002016-01-23T23:32:51.808-08:00Dry Fruit Karji Kai (Nevri)<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients for the dough<br />
<br />
<br />
<ul style="text-align: left;">
<li>2 cups of Maida or all purpose flour,</li>
<li>a pinch of Salt,</li>
<li>3 teaspoons of chiroti rawa,</li>
<li>A teaspoon of hot oil</li>
</ul>
<br />
<br />
Knead all the above ingredients to get consistency of chapathi dough.<br />
<br />
<br />
Ingredients for the filling inside<br />
<br />
<br />
<ul style="text-align: left;">
<li>Half cup of grated and dry roasted dried coconut(Khobre in konkani or Kobbari in kannada)</li>
<li>some chopped dry fruits(Badam,cashew, pista,raisins)</li>
<li>2 teaspoon of white till or bili yellu</li>
<li>100 grams of grated jaggery</li>
</ul>
<br />
<br />
Mix all the above ingredients well and keep them aside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxJIfBW8975c8oSJZXVDHXFmVcXVzaduJNehfcgu2uIO32nYkXAyuMFX6ZJcusR0nZno21yqIOnxKfnAi2242MqEKVIC6YMcVpaWqvPqwsLxTguyzPnDZMTnQFOXvvi8BzR6dFDmsfbv_/s1600/Dry+Fruit+Karji+Kai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxJIfBW8975c8oSJZXVDHXFmVcXVzaduJNehfcgu2uIO32nYkXAyuMFX6ZJcusR0nZno21yqIOnxKfnAi2242MqEKVIC6YMcVpaWqvPqwsLxTguyzPnDZMTnQFOXvvi8BzR6dFDmsfbv_/s1600/Dry+Fruit+Karji+Kai.jpg" width="640" /></a></div>
<br />
<br />
<br />
Method:<br />
<br />
<br />
<ul style="text-align: left;">
<li>Step1 : Take a small portion of the dough. Roll it . Keep the dry fruit filling in the middle of the rooled dough.</li>
<li>Step2 : Fold the rolled dough to form an envelop and twist the edges(See Picture). Be careful not to leave any gap , else the filling will spill out. Repeat this step to make some more Karji kai.</li>
<li>Step3 : Heat oil or ghee for frying .Do not heat oil too much else the food will get burnt without cooking from within.</li>
<li>Step4 : Carefully put the filled karji kai in the hot oil(Be careful!!). Fry them in medium heat until they are golden brown.</li>
<li>Step5 : Place them on a tissue paper to remove extra oil.</li>
</ul>
<br />
<br />
Serve during festivities or special occasions or any time you wish.</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-58100506292219933762014-03-23T21:45:00.001-07:002014-11-22T22:49:55.535-08:00Vaingana/Gulla Phodi<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients:<br />
<ul style="text-align: left;">
<li>3 Gulla (a variant of the common green brinjal special available in south canara in India) .If this is not available in your place, use a large voilet Egg plant commonly available in markets.</li>
<li>3 teaspoons of green chilly paste,</li>
<li>half teaspoon of hing or Asafoetida,</li>
<li>Salt to taste,</li>
<li>A pinch of baking soda for crispiness,</li>
<li>2 cups of chane peet/Kadle hittu/Chana flour/Besan,</li>
<li>Oil for frying</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oAdc8y0Ny5MWyBFFkbKN1nEwbn4GwhLz2QjHQ9KOqg3vYrZMR9lDhQiwmJFFyYN817yyMdTOWUuqnKdoBZZMkPmcxZCvUdTUMfhM0vzosRgovVSAq7CkQJYzs4VtG6PIT3XpqvOsGsvz/s1600/GullaVaingana+Bajo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oAdc8y0Ny5MWyBFFkbKN1nEwbn4GwhLz2QjHQ9KOqg3vYrZMR9lDhQiwmJFFyYN817yyMdTOWUuqnKdoBZZMkPmcxZCvUdTUMfhM0vzosRgovVSAq7CkQJYzs4VtG6PIT3XpqvOsGsvz/s1600/GullaVaingana+Bajo.jpg" height="480" width="640" /></a></div>
<br />
<br />
Method:<br />
<br />
<br />
<ul style="text-align: left;">
<li>Step1:Cut Gulla or the Egg plant into round peices. If the Egg plant is too large then cut the round pieces into halves. Place the cut pieces into a bowl of water to avoid Egg plant from turning dark.</li>
<li>Step 2: Take a mixing bowl , add chane peet/Kadle hittu/Chana flour/Besan,Salt to taste, green chilli paste,Asafoetida,baking soda, a teaspoon of hot oil. Mix all the ingredients along with water to make batter of pouri ng consistency.</li>
<li>Step3: Heat oil for frying. Once the oil is heated to proper temperature, take one piece of gulla/Egg plant , dip it into the batter, put it into the hot oil. repeat the process with 2-3 pieces. Fry until they are golden brown(See picture).</li>
</ul>
<br />
<br />
<br />
Serve with green chutney/tomato sauce during evenings . Can also be served during ;lunch or dinner along rice and Dalithoy,Tomato Saaru etc.</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-50384524974837897842014-03-22T08:14:00.000-07:002014-11-23T02:18:22.513-08:00Gabbe Sukke(Plantain stem sukka) <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients:<br />
<ul style="text-align: left;">
<li>3 cups of Gabbo/Plantain stem cut into small cubes,</li>
<li>1 cup of grated coconut,</li>
<li>5 fried Byadgi red chillies,</li>
<li>2 tablespoon coriander seeds,</li>
<li>2 teaspoon Urad dal,</li>
<li>1 teaspoon sesame seeds,</li>
<li>A pinch of hing,</li>
<li>1 teaspoon mustard seeds,</li>
<li>1 inch tamarind,</li>
<li>2 teaspoon jaggery powder,</li>
<li>Salt to taste.</li>
<li>2 tablespoon cooking oil(Preferably coconut oil).</li>
</ul>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DsfJpU3d6u2CKZjlxBbdW8YlbGf1TnvDHxO4kfog9lHtwyvo6j2bU8-zi37hRWIbS4TLOgy6mwxXuHV3nFcCAZdHCjMxCDKplFEr66e5j5wZZveS-4Jfz6_Rq3HvZzGV17f-SCc1lvPA/s1600/GabbeSukke.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DsfJpU3d6u2CKZjlxBbdW8YlbGf1TnvDHxO4kfog9lHtwyvo6j2bU8-zi37hRWIbS4TLOgy6mwxXuHV3nFcCAZdHCjMxCDKplFEr66e5j5wZZveS-4Jfz6_Rq3HvZzGV17f-SCc1lvPA/s1600/GabbeSukke.jpg" height="480" width="640" /></a></div>
<br />
<br />
Method:<br />
<br />
<ul style="text-align: left;">
<li>Step1-Heat 1 tablesspoon of oil in a pressure cooker, add mustard seeds, sesame seeds, urad dal. When the mustard seeds start spluttering, add cut Gabbo/Plantain stem , Salt to taste , jaggery and two cups of water . Pressure cook (3whistles).</li>
<li>Step 2 -Heat 1 tablespoon oil in another pan, add coriander seeds,Urad Dal , sesame seeds, Tamarind, red chillies and fry for 2 minutes .Add grated coconut and fry for another minute.Close the heat and let the mixture cool.</li>
<li>Step3- Coarsely grind the above mixture along with a little water (remember we are making Sukke or dry curry so a little water will do)in a grinder.</li>
<li>Step 4- Add the the above, ground mixture to the pressure cooked Gabbo/Plantain stem pieces. Mix well .Heat this for 10 minutes or until water has evaporated to form a dry curry(see picture).</li>
</ul>
<br />
<br />
Serve with Rice and Daalithoy/Saaru or chapathi.<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-68164350948614281682014-03-22T08:07:00.001-07:002014-11-23T02:18:41.236-08:00Tomato Piyavaa chutney <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients:<br />
<br />
<br />
<ul style="text-align: left;">
<li>2 tomatoes cut into cubes,</li>
<li>3 onions cut into cubes,</li>
<li>2 green chillies,</li>
<li>1 teaspoon mustard seeds,</li>
<li>half teaspoon of zeera,</li>
<li>1 teaspoon chana dal,</li>
<li>2 teaspoon rasam powder,</li>
<li>half teaspoon turmeric powder,</li>
<li>Salt to taste,</li>
<li>A pinch of Sugar to subside the sourness of tomatoes.</li>
</ul>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3eXXY0bvxtwOGUdPEWKpC3EdTVV1kpWZYqvO19lokHpLoba1dOQ22FSrl-dBJ7mHA0IYcWH7wmDgST03ljy50ifg11hLHMcn2nO7AxyKG7Ord2XUdgE9RQUkMUtZA7gXitIo211bqeAWj/s1600/TomatoAniPiyavaaChutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3eXXY0bvxtwOGUdPEWKpC3EdTVV1kpWZYqvO19lokHpLoba1dOQ22FSrl-dBJ7mHA0IYcWH7wmDgST03ljy50ifg11hLHMcn2nO7AxyKG7Ord2XUdgE9RQUkMUtZA7gXitIo211bqeAWj/s1600/TomatoAniPiyavaaChutney.jpg" height="640" width="576" /></a></div>
<br />
<br />
<br />
Method:<br />
<br />
<br />
<ul style="text-align: left;">
<li>Step1:Coarsely grind onion ,tomatoes,and green chilly in a grinder.</li>
<li>Step2: Heat oil in a pan , add mustard seeds, when they start to splutter,add zeera, chana dal. When chana dal turns golden brown , add the coarsely ground tomato onion paste, add Salt to taste and pinch of sugar to subside sour taste of tomato. </li>
<li>Step3: Fry the above mixture until the tomato onion paste is cooked(ie the oil starts to separate from the paste).Add turmeric powder and rasam powder to this mixture. Fry for another 5 minutes. Close the heat.</li>
</ul>
<br />
<br />
Serve along with neer dosa, chapathi, Masala dosa or anything you wish.</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-88474009832090789842014-03-16T08:04:00.000-07:002014-11-23T02:06:02.573-08:00Methi Chapathi<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients:<br />
<ul style="text-align: left;">
<li>Methi leaves - 1 cup , finely chopped</li>
<li>Wheat flour -3 cups</li>
<li>Ginger-Garlic paste- 1 teaspoon ,</li>
<li>chilli paste - 1 teaspoon ,</li>
<li>Turmeric powder -half teaspoon ,</li>
<li>chane peet/ chana flour/Kadle hittu- 2 teaspoon ,</li>
<li>Salt to taste</li>
<li>Oil - 1 tablespoon.</li>
</ul>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3UV3v8-g8w_D4uBoM8R4e_pDBPPWqwI-GBsJ0ZPg6K-Ly-turY4U4HfkB6FZdyBKf73yGmyGBo1cIybNaULABKYH-LFQ4xxpHFXy2xR0RZ5zy5Ngf2XmQmZgAw_owV9CGQ3NRqjbMKzp/s1600/Methi+Paratha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3UV3v8-g8w_D4uBoM8R4e_pDBPPWqwI-GBsJ0ZPg6K-Ly-turY4U4HfkB6FZdyBKf73yGmyGBo1cIybNaULABKYH-LFQ4xxpHFXy2xR0RZ5zy5Ngf2XmQmZgAw_owV9CGQ3NRqjbMKzp/s1600/Methi+Paratha.jpg" height="480" width="640" /></a></div>
<br />
<br />
<br />
Method:<br />
<br />
<br />
<ul style="text-align: left;">
<li>Step 1- In a mixing bowl add chopped methi leaves,ginger-garlic paste, chilli paste, turmeric powder , chane peet/Kadle hittu/chana flour , Salt to taste. Mix well. </li>
<li>Step 2 -Now add Wheat flour to this mixture. Make a dough similar to chapathi dough consistency. </li>
<li>Step 3-Heat oil and add it to the dough mixture. Keep aside for 2 hours</li>
<li>Step 4- Make chapathis(By rolling the dough into thin flat circular shapes) out of the methi dough .</li>
<li>Step 5- Cook the chapathis on a chapathi tawa.Add a teaspoon of oil on both sides of chapathi . </li>
</ul>
<br />
<br />
Once the chapathi is cooked ,serve hot along with pickel or dahi ka raita(Dhainya pachdi)<br />
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-62821194544793190922014-03-16T08:02:00.000-07:002014-11-23T02:08:10.037-08:00Dahi Bhoondhi Raita<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients:<br />
<br />
<br />
<ul style="text-align: left;">
<li>2 cups of sweet(unsour) curd/Dahi/Mosaru/Dhainya,</li>
<li>1 cup plain bhoondi,</li>
<li>1 teaspoon chaat masala,</li>
<li>1 onion finely chopped,</li>
<li>2 teaspoon of chopped coriander leaves,</li>
<li>Salt to taste(Chaat masala also contains some sea salt , So be careful while adding salt)</li>
<li>A pinch of sugar,</li>
<li>A teaspoon of oil/ghee,</li>
<li>A teaspoon of Zeera,</li>
<li>1 chilli finely chooped.</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczw2uk-Ibu3V2nYp1YAqohpftRcwd9eQKHSG6bH80eu9MwPI4ZK9mSFk7vLO3DdBcF8o7wacvUEvTJHmn49xU222MpAQojOQT4uqb2srRoYejAw7KdLrwiT-92QUSon5Ju87hGhCpFgKV/s1600/BhoondiRaita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczw2uk-Ibu3V2nYp1YAqohpftRcwd9eQKHSG6bH80eu9MwPI4ZK9mSFk7vLO3DdBcF8o7wacvUEvTJHmn49xU222MpAQojOQT4uqb2srRoYejAw7KdLrwiT-92QUSon5Ju87hGhCpFgKV/s1600/BhoondiRaita.jpg" height="480" width="640" /></a></div>
<br />
<br />
<br />
Method<br />
<br />
<br />
<ul style="text-align: left;">
<li>Step 1- In a mixing bowl add chopped onions,chaat masala, coriander leaves, Salt to taste, curd/Dahi/Mosaru/Dhainya and a pinch of sugar(to reduce sourness of curd).Mix well. </li>
<li>Step 2 -when you are ready to serve , add bhoondi and seasoning (as mentioned below) to the above curd mixture.</li>
<li>Step 3-Heat oil to smoking point, add Zeera seeds, when they splutter, add chopped green chillies.Close the heat. Add the seasoning to the dish.</li>
</ul>
<br />
<br />
Serve along with chapathi, Methi chapathi, Pulav or any other combination you like.</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-667392868028907062014-03-15T08:11:00.000-07:002014-11-23T02:23:19.229-08:00Kadgi ani chane ghashi<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients:<br />
<br />
<br />
<ul style="text-align: left;">
<li>Black chikpeas (kabuli chana) -1 Cup ,soaked overnight and then pressure cooked(4 whistles) with a pinch of cooking soda.</li>
<li>Grated coconut- 1/2 Cup</li>
<li>Raw Jackfruit /Kathal/Kadgi -1 cup ,cut into square pieces and pressure cooked </li>
<li>Rice Flour -1 teaspoon (for thickness)</li>
<li>Curry leaves 1 strand</li>
<li>Hing(Asafoetida) a pinch</li>
<li>Mustard seeds 1 tea spn</li>
<li>Red chillies 6-7</li>
<li>Tamarind</li>
<li>Oil 1 tea spn</li>
<li>Salt</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj25ljMtqslIQCbb7to8S3J4BQz5F2h6fBvxcqD2xgkBDpSs4bLKBIJQ9354u0DCAKJBTTfO0J6yZ4ygXlEIX-O9bix8-_kbGX8KBhQ9GyeOgMtF4ZDdoqweULlF2JGQnkX635FpBS2JOv/s1600/KadgiGhashi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj25ljMtqslIQCbb7to8S3J4BQz5F2h6fBvxcqD2xgkBDpSs4bLKBIJQ9354u0DCAKJBTTfO0J6yZ4ygXlEIX-O9bix8-_kbGX8KBhQ9GyeOgMtF4ZDdoqweULlF2JGQnkX635FpBS2JOv/s1600/KadgiGhashi.jpg" height="480" width="640" /></a></div>
<br />
<br />
Method:<br />
<br />
<ul style="text-align: left;">
<li>Step 1- Grind together coconut, tamarind, red chillies, hing, rice flour.Grind to a fine paste .</li>
<li>Step 2 -Now in a vessel pour the ground paste, add the boiled Chana and Raw Jackfruit /Kathal/Kadgi .Add salt to taste and give it a boil for 5 to 7 mins, remove from heat.</li>
<li>Step 3-Heat oil, add mustard seeds, when they splutter, add cut red chillies and curry leaves. Add the seasoning to the dish.</li>
</ul>
<br />
<br />
Serve hot along with rice or chapathi.<br />
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-47443275412009678512014-03-15T08:07:00.001-07:002014-11-23T02:20:19.046-08:00Kadgi Chakko(Raw Jackfruit Sukka)<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients:<br />
<br />
3 cups of Raw Jackfruit /Kathal/Kadgi cut into small cubes,<br />
1 cup of grated coconut,<br />
5 fried Byadgi red chillies,<br />
2 tablespoon coriander seeds,<br />
2 teaspoon Urad dal,<br />
1 teaspoon sesame seeds,<br />
A pinch of hing,<br />
1 teaspoon mustard seeds,<br />
1 inch tamarind,<br />
2 teaspoon jaggery powder,<br />
Salt to taste.<br />
2 tablespoon cooking oil(Preferably coconut oil).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBffCtTRZX9jjgBFJmiiZ9hEro4b8NfCgkzmcElxfZuje2BarBTdwUAvUDpqmvuTYWQU5wpMKYvxuO1gyU_XZGQtrISGYsUkDawrFTSf4gcznf_iZWPiCPyPN71pmTdZDDUBzbFGDLGisJ/s1600/KadgiChakko.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBffCtTRZX9jjgBFJmiiZ9hEro4b8NfCgkzmcElxfZuje2BarBTdwUAvUDpqmvuTYWQU5wpMKYvxuO1gyU_XZGQtrISGYsUkDawrFTSf4gcznf_iZWPiCPyPN71pmTdZDDUBzbFGDLGisJ/s1600/KadgiChakko.jpg" height="480" width="640" /></a></div>
<br />
<br />
<br />
Method:<br />
<br />
<br />
<ul style="text-align: left;">
<li>Step1-Heat 1 tablesspoon of oil in a pressure cooker, add mustard seeds, sesame seeds, urad dal. When the mustard seeds start spluttering, add cut Kadgi/ raw jackfruit pieces, Salt to taste , jaggery and two cups of water . Pressure cook (3whistles).</li>
<li>Step 2 -Heat 1 tablespoon oil in another pan, add coriander seeds,Urad Dal , sesame seeds, Tamarind, red chillies and fry for 2 minutes .Add grated coconut and fry for another minute.Close the heat and let the mixture cool.</li>
<li>Step3- Coarsely grind the above mixture along with a little water (remember we are making Sukke or dry curry so a little water will do)in a grinder.</li>
<li>Step 4- Add the the above, ground mixture to the pressure cooked Kadgi/ raw jackfruit pieces. Mix well .Heat this for 5 minutes or until water has evaporated to form a dry curry(see picture).</li>
</ul>
<br />
<br />
Serve with Rice and Daalithoy/Saaru<br />
<div>
<br /></div>
<br />
<div id="wrchoverdiv">
<div id="wrccontainer">
<div id="wrcheader">
<div id="wrctitle">
WebRep</div>
</div>
<div class="wrchorizontal">
</div>
<div id="wrccurrentvote">
currentVote</div>
<div class="wrchorizontal">
</div>
<div id="wrcrating">
</div>
<div id="wrcratingtext">
noRating</div>
<div id="wrcweighttext">
noWeight</div>
<div id="wrcflags">
<div class="wrcicon" id="wrcicon_shopping">
</div>
<div class="wrcicon" id="wrcicon_social">
</div>
<div class="wrcicon" id="wrcicon_news">
</div>
<div class="wrcicon" id="wrcicon_it">
</div>
<div class="wrcicon" id="wrcicon_corporate">
</div>
<div class="wrcicon" id="wrcicon_pornography">
</div>
<div class="wrcicon" id="wrcicon_violence">
</div>
<div class="wrcicon" id="wrcicon_gambling">
</div>
<div class="wrcicon" id="wrcicon_drugs">
</div>
<div class="wrcicon" id="wrcicon_illegal">
</div>
</div>
<div class="wrchorizontal">
</div>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-84318140848414497522014-03-07T22:52:00.001-08:002014-11-23T02:08:41.272-08:00Paneer Pakoda<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients<br />
<br />
200g fresh paneer sliced into cubes<br />
1 full garlic pod<br />
2 inch ginger<br />
4 green chillies<br />
1 teaspoon red chilli powder<br />
half teaspoon of turmeric powder<br />
2 tablespoon rice flour,<br />
4 tablespoon gram flour(Chane Peeth)<br />
Oil for deep frying.<br />
Salt to taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh336e6lT-VNk8grMwRs-O0eRSCXfpBGO68IJg30ktZSUgvTbfnW2tTqGflJq9MffUIjSisOmQpd7vC-KoVj_65aRR2N2BUlXLaP0ESzwHYFaNZTP6NpdZrN_Zp2dRgGu2uazoE4SbM8hDe/s1600/Paneer+Pakoda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh336e6lT-VNk8grMwRs-O0eRSCXfpBGO68IJg30ktZSUgvTbfnW2tTqGflJq9MffUIjSisOmQpd7vC-KoVj_65aRR2N2BUlXLaP0ESzwHYFaNZTP6NpdZrN_Zp2dRgGu2uazoE4SbM8hDe/s1600/Paneer+Pakoda.jpg" height="480" width="640" /></a></div>
<br />
<br />
Method:<br />
Grind together garlic, ginger, green chilles to a fine paste.<br />
Empty the contents to a mixing bowl<br />
add rice flour and gram flour.<br />
Make a thick batter<br />
Heat oil in a pan for frying.<br />
When the oil is ready,dip one piece of paneer in the batter and put it into the oil<br />
Fry until golden brown.<br />
Serve as it is or with sauce and green chutney.</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-78451974295136911512014-03-04T23:41:00.000-08:002014-11-23T01:57:15.043-08:00Cabbage Upkari<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients:<br />
2 cups of finely chopped Kobi or Cabbage<br />
2 teaspoons of scraped coconut(optional for garninshing)<br />
2 green chillies cut into halves,<br />
half teaspoon of turmeric powder (optional)<br />
4 cloves of garlic crushed<br />
1 teaspoon of mustard seeds.<br />
2 teaspoon of cooking oil.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwoxkCu5qXhUy_i5-gfbGifFSf2rlaM29jyyZ9IUJRfapXkt_pLga5S82SLQpoS25EwnK2eP_8Fata0qi02uvlRwqbZ7_G-c7yCgdyApYSDrdMz-RGk5CnMpHzWIfzHZ_erKbOYXROWsB/s1600/Cabbage+Upkari.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwoxkCu5qXhUy_i5-gfbGifFSf2rlaM29jyyZ9IUJRfapXkt_pLga5S82SLQpoS25EwnK2eP_8Fata0qi02uvlRwqbZ7_G-c7yCgdyApYSDrdMz-RGk5CnMpHzWIfzHZ_erKbOYXROWsB/s1600/Cabbage+Upkari.jpg" height="240" width="320" /></a></div>
<br />
<br />
Method:<br />
Step1:Heat a round bottom pan or Kayli. Add cooking oil, add mustard seeds , once they splutter,add green chillies and garlic,<br />
<br />
optionally add turmeric powder.<br />
Step2: Now add the chopped Cabbage and salt to taste .Simmer and close the pan with a lid until the vegetable is cooked.<br />
Step4:Garnish with scraped coconut or soyi and switch off the heat.<br />
<br />
Cabbage Upkari is ready to serve<br />
Serve hot with rice and daalithoy.<br />
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0tag:blogger.com,1999:blog-3878110134457446577.post-73818965746046249662014-03-04T03:32:00.000-08:002014-11-23T02:09:11.041-08:00Bhel Puri<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients:<br />
4 cups of puffed rice(Kurmuro/Kurmura/Mandakki/Churmuri/KadlePuri)<br />
2 finely chopped onions,<br />
2 tomatoes finely chopped,<br />
1 boiled potato cut into small cubes<br />
half a cucumber finely chopped<br />
some coriander leaves<br />
some mint leaves<br />
an inch of tamarind<br />
1 teaspoon of sugar<br />
2 cloves of garlic<br />
1 green chilly(or more if you want the dish to be spicy)<br />
Sev for garninshing<br />
salt to taste<br />
1 teaspoon of red chilly powder<br />
half teaspoon of turmeric powder<br />
chat masala powder<br />
1 teaspoon of oil<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9N_S6Wq_oWSiC8yYyUYVaiO0qHyNAV4H1hijI8EMUxJZzjeIELf7H_kbEVZheh2aXPjUw5nbN8mGcoizn5ZGKmI6YSruO0KbeVSsJYgIqbcIu7knjm_nxejfyJ-qba7hD25nK1GNN3kSc/s1600/Bhel+Puri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9N_S6Wq_oWSiC8yYyUYVaiO0qHyNAV4H1hijI8EMUxJZzjeIELf7H_kbEVZheh2aXPjUw5nbN8mGcoizn5ZGKmI6YSruO0KbeVSsJYgIqbcIu7knjm_nxejfyJ-qba7hD25nK1GNN3kSc/s1600/Bhel+Puri.jpg" height="480" width="640" /></a></div>
<br />
<br />
Method<br />
<br />
Heat a teaspoon of oil in a round bottom pan,add red chilly powder and turmeric powder.Add puffed rice to this and fry for<br />
<br />
some time till the rice becomes crisp.<br />
Make some green chutney- In a grinder add chopped coriander leaves(Kothambari Soppu),mint leaves(Pudina),green chilli,<br />
<br />
some salt to taste ,tamarind , sugar, ginger and garlic.Make a fine paste<br />
Empty the the ground mixture(Green chutney) and the roasted puffed rice into a mixing bowl, add chopped onions , tomatoes,<br />
<br />
cucumber,potatoes and Salt to taste(please check if the salt is sufficient by tasting first).Mix all the ingredients really well<br />
Serve on a plate .Garnish with yellow sev.Sprinkle some chaat masala over the chaat.<br />
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/06389354146599065079noreply@blogger.com0