Vermicelli Pulav Type 2

Ingredients :

• Unroasted vermicelli 1 cup
• Mixed vegetable of your choice 1 cup ( Have used beans, carrot, n frozen peas )
• Chopped onion -1
• Ginger Garlic paste 1 tsp ( Optional )
• Oil 2 tbsp
• Salt to taste
• Water 2 cups.

Masala Powders :

• Garam Masala 2 tsp
• Red chilli powder 1 tsp ( More, if you prefer spicy ).

Method :

• Chop vegetables & pressure cook it for 1 whistle.
• In a wok add lil oil & fry vermicelli till it turns golden colour, keep it aside.
• In a same wok add remaining oil add chopped onions n fry till they turn pinkish, now add ginger garlic paste, fry it till raw smell goes off.
• Add in boiled vegetables , salt & masala powders, give a quick mix.
• Now add two cups of water, cover the lid & let it boil.
• Once water comes to rolling boil, simmer the flame and add slowly roasted vermicelli. 
• Cook it covered under medium flame, till all the water absorbs n vermicelli gets cooked.
• Finally garnish with coriander leaves.

Serve hot !!!

Arrowroot Duddali

Arrowroot powder is basically a powder, which is available in Southern parts of Karnataka, specially Udupi, Mangalore regions. This powder acts as thickening agent .  Powder has very cooling effect on the body n   hence largely used during summer seasons. Do try this easy, healthy recipe :)

Ingredients 

• Arrowroot powder 1 cup
• Sugar 1 cup ( More or less depending upon ur preference )
• Water 2 cups
• Milk 1 cup
• Cardamom powder 1 tsp
• Ghee/ Clarified butter for greasing.

Method :

• Soak arrowroot powder in enough water for 3 to 4 hours. After 4 hours powder settles down in the bottom n u will get thick paste, now discard the topmost water.
• Now to this paste  add milk, sugar n water.
• Transfer this paste to thick bottom kadai n start stirring it continuously  under medium flame till you get thick transparent mass,  at this stage add cardamom powder & give a quick mix.
• Transfer this to greased thali & allow it to completely.
• Once it cools down cut it into desired shape.

Serve it chilled :)

Uttapam

Ingredients :

• Dosa rice 1 cup
• Grated coconut 2 fistful
• Phova ( Thin Variety ) 1 fistful
• Salt to taste
• Sugar 1 tsp
• Cooking soda 1/2 tsp
• Chopped onions 1 big or 2 small
• Oil to prepare dosas.

Method :

• Soak rice for 4 to 5 hours.
• Grind soaked rice along with grated coconut & phova ( Previously soaked for 2 mins)
• Make thick batter, add minimum water while grinding.
• Add salt & ferment the batter overnite.
• Next day add sugar n cooking soda mix well.
• Now add finely chopped onions & give a quick mix.
• Heat  deep bottom kadai, once its hot add lil oil n pour ladle full of batter.
• Add oils to side of uttapam n cook it covered until its crisp n cooked well.

Enjoy with side dish of your choice :)

Notes:

• Cook the dosa on low flame or else the dosas will not cook properly.
• Use only fresh coconut preferably white portion which makes uttapam soft.
• Use only deep bottom kadai for  tasty uttapam's. I used appam kadai ( Appachetty  kadai )

Narayan Kataar ( Eggless Cookies )

One of the simple & yummy cookies, which requires minimum ingredients and can be made within no time :)  I got this recipe  from Lakshmi Canteen.com . So here goes the recipe !!!

Ingredients :

• All purpose flour 1 cup
• Powdered Sugar 1/2cup
• Baking Soda 1/2 tsp
• Ghee/ Clarified Butter, melted 1/2 cup
• Cardamom powder -1/2 tsp

Method :

• Mix all the ingredients except ghee. Now add  ghee to the flour mixture & mix well to form a smooth dough.
• Rest the dough covered for 4 to 5 hours.
• After 4 to 5 hours divide the dough into equal parts & make small ball
• Now grease the baking tray n arrange these balls on tray, 2 cm apart from each other.
• Pre heat the oven 160 degree & bake them for 15 minutes. ( time varies from oven to oven )
• Once crack starts forming on surface its a indication that the cookies are done.
• Turn off the oven n take out all cookies n remove them from tray.
• Allow it to cool & store them in air tight containers.

Enjoy melt in mouth cookies :)!!!!

Hariyali Makai ( Baby Corn Gravy )

                    Recipe Credit goes to Nandini Kini from "Kini's kitchen"

Ingredients :

• Baby corn 10 nos
• Finely chopped onion 1/4 cup
• Oil 4 tsp
• Haldi Powder- 1/2 tsp
• Kitchen king masala/ or any other garam masala -1 tsp
• Curds 1/4 cup
• Kasoori Methi -1tsp
• Salt to taste
• Chopped coriander leaves for garnishing.

For Masala :

• 1/2 cup coriander leaves
• 2-3 green chillies
• 1/2 inch ginger piece
• Garlic cloves 5
• Cumin seeds 1/4 tsp.

Procedure :

• Wash & cut baby corn into 1 inch piece .
• Make masla out of masala items
• Heat 1 tsp of oil in a pan & saute the corn pieces with salt till it becomes tender, once done keep it aside.
• In the same pan add 3 tsp of oil, add kasoori methi & chopped onions & fry till it becomes pinkish.
• Put the ground masala paste & fry till the raw smell goes off.
• Add haldi, garam masala powder & fry for a minute.
• Put the curds & mix well.
• Add cooked corn pieces, salt to taste & water if needed & adjust the consistency.
• Garnish with coriander leaves.

Serve hot with Phulkas !!!

Chatpata Paneer

Ingredients :

• Paneer/ Cottage Cheese 2 cups
• Oil 1 tbsp
• Chopped Garlic Cloves -5
• Green chilli paste or chopped green chilli  1/2 tbsp
• Finely chopped tomatoes 1/2 cup
• Chilli powder 1 tsp
• Coriander powder 1 1/2 tsp
• Pav Bhaji Masala 1 tsp
• Kasoori Methi 1/2 tsp
• Lemon juice 1/2 tbsp
• Salt to taste
• Coriander leaves for garnishing.

Method :

• Heat oil in a non stick kadai add paneer cubes n fry till it turns golden brown, keep aside.
• In same kadai add chopped garlic n fry it till it turns light brown, add chopped chilli paste n fry it for few minutes.
• Add in chopped tomatoes n fry till it turns mushy, add the spice powder one by one n kasoori methi n salt , mix well n cook it under low flame for 2 mins stirring once in between.
• Add paneer cubes give gentle mix n cook it under low flame.
• Add lime juice , garnish with coriander leaves.

Serve hot !!!

Tuppa Dosa ( Ghee Dosa )

Ingredients :

• Dosa rice- 2 cups
• Boiled rice / Ukda Chawal -3/4 cup
• Urdal- 3/4 cup
• Methi Seeds 1 tsp
• Salt to taste
• Ghee to roast dosa.

Method :

• Soak dosa rice, boiled rice, urdal & methi seeds in enough water for 5 to 6 hours n then grind it into smooth batter, add salt & ferment the batter overnite.
• Heat dosa tawa, smear oil n pour ladle full of batter, don't spread the batter much, apply ghee n roast both sides till its turns golden brown.

Relish with your favourite side dish.!!!

Ragi Rotti with Garlic Chutney

Ingredients :

• Ragi flour 1 1/2 cups
• Water  1 cups
• Onions chopped 2
• Curry leaves - 1 spring
• Coriander leaves  chopped - 1/4th of a bunch
• Green chillies 2-3
• Jeera 1/4 tsp
• Grated coconut 3 tbsp
• Salt to taste 
• Oil for cooking. 

Method :

• Keep aside 2 tbsp of ragi flour.
• Now add rest of the things, except water n oil, give a good mix.
• Mix 2 tbsp of ragi flour (which is kept aside ) with 1 cup of water, bring this to boil stirring continuously, until it forms thick porridge consistency.
• Now add this ragi paste to the mixture in step 2 , mix it with spatula, allow it to cool.
• Now knead the dough to form soft dough.
• Cover n keep aside for 10 minutes.
• Make a ball which are larger than chapathi ball to form a dough.
• Apply oil to aluminum foil, place the dough on the center of the paper.
•  Spread it evenly into big circle of of desired consistency, using your fingers.
• Heat tawa apply oil & place the aluminum foil upside down on th tawa & remove the foil gently, cover it with plate.
• Pour oil to the side, flip the roti & cook it both the sides till it changes its colour n you will notice dark brown spots. 

Rotti is ready to serve!!

For Garlic Chutney :

• Grated coconut fresh - 1 cup
• Roasted red chillies 2-3
• Tamarind - Tamarind seed size
• Roasted garlic pods -4 to 5
• Salt to taste.

Method :

• Blend everything together into smooth paste by adding water, mix well !

Pav Bhaji

Ingredients :

• Potatoes -5
• Capsicum -1
• Onions finely chopped 5-6
• Tomatoes finely chopped 2-3
• Peas ( fresh/ frozen or dried once )- 2 fistful
• Ginger garlic paste - 1 tsp
• Garam Masala powder 1 tsp
• Red chilli powder 1-2 tsp
• Pav Bhaji Masala 2 tsp 
• Oil + unsalted butter 3 tbsp
• Salt to taste.
• Water 1 to 1 1/2 cups

For Garnishing :

• Finely chopped onions -2-3 tsp
• Coriander leaves 2 tsp
• Lemon - 1/2

For Serving :

• Pav  8 nos 
• Unsalted butter to roast the pav.

Method :

• Pressure cook potatoes along with peas for 2-3 whistles, mash it well n keep it aside.
• In heavy bottomed kadai heat oil n ghee n fry onions till its pinkish.
• Add ginger garlic paste fry till  raw smell goes, now add tomatoes & fry till its mushy.
• Add chopped capsicum n fry it for few minutes.
• Add in all masla powders n fry it for a minute or so.
• Now add cooked mashed items, n mash it completely.
• Add salt n water n boil it well for 2 minutes.
• Heat tawa add some butter & roast the pav both sides.

 Serve pav with bhaji garnished with coriander leaves, chopped onions & lemon!!

Peas Pulav

Ingredients :

• Basmati Rice 1 heaped cup
• Fresh or frozen peas 3/4 cup
• Thinly sliced onion 1/2 cup
• Oil + ghee 3 tbsp
• Water 2 cups
• Salt to taste.
• Garam Masala powder -1/2 tsp ( Optional)

Seasoning :

• Jeera-1 tsp
• Cinnamon-1inch piece
• Cloves - 2
• Cardamom -2
• Tej Patta / Bay leaf -1
• Star anise -1
• Green chillies slit -2

Method :

• Wash the rice well & soak it in water for 30 minutes.
• Heat oil & ghee in a pressure cooker and season it wit all seasoning items.
• Fry it till nice aroma oozes out.
• Add in chopped onions & fry it till its transparent.
• Add in peas n fry it for a minute or so.
• Now add drained rice & give a gentle mix & saute for minute
• Add garam masala, salt & 2 cups water & pressure cook it in medium flame for 2 whistles.
• Allow the pressure to release, once done fluff it with the fork.

Serve pulav with side dish of your choice, tastes equally good without any side dish !!! 

Baby Aloo Stir Fry

Ingredients :

• Baby aloo  20-25
• Thinly sliced onions 2
• Salt to taste.
• Coriander leaves for garnishing.

For Seasoning :

• Oil 2-3 tsp
• Mustard seeds 1 tsp
• Jeera 1/2 tsp
• Curry leaves 1 spring
• Asafoetida - pinch

Masala powders.

• Turmeric powder 1/4 tsp
• Red chilli powder 1/2 tsp ( More if you prefer more spiciness )
• Sambhar or garam masala powder 1 tsp.

Method :

• Rinse the potatoes well n pressure cook it for 2 whistles, retain its original shape n donot over cook it.
• When it cools down peel off the skin n keep it aside.
• In kadai heat oil n season it with seasoning items, add onions n fry till its transparent.
• Add in peeled potatoes n give quick mix.
• Add masala items one by one n toss the potatoes well so that masala coats the potatoes well.
• Add salt to taste n mix it gently.
• Cook it under low flame for 2 minutes.
• Garnish it with coriander leaves.

Serve hot with rice n dal even wit roti!!!

Carrot Pulav

Special thanks to Mitha Arun Hegde & her mom for this super easy, delicious recipe. 

Ingredients :

• 1 1/2 cup bastmati rice.
• 1 large onion thinly sliced
• 1 large or 2-3 small carrots
• Cashews 6-7
• Cloves -2
• Cardamom -2
• Red chilli powder 1 tsp
• Garam masala 1/2 tsp
• Ghee 3-4 tsp
• Salt to taste.

For the masala :

• Coriander leaves 8-10 springs
• Mint leaves 5-6
• Green chilles 5-6
• Garlic cloves 5
• Ginger 1 inch piece
• Grated coconut 2 tbsp ( Optional) 

Method :

• Soak rice in water for 20 minutes.
• Make smooth paste of masla items by adding little water.
• In a pressure cooker add ghee, when its hot add onions, fry till its pinkish.
• Now add cloves cardamom & cashews, fry till cashews turn golden brown.
• Add ground paste, fry it for a minute or so
• Now add chopped carrots& mix it.
• Add garam masala & red chilli powder mix it.
• Add rice, salt  & lil less than 3 cups of water & pressure cook it for 3 whistles.
• Allow the pressure to cool down.
• Fluff it with fork once its done.

Serve with raita or any other north Indian curries.

Goli Bajo ( Mangalore Bonda )

Ingredients :

• Maida/ All purpose flour 2 cups
• Gram flour 2 tbsp
• Butter milk 1/2 cup
• Sugar 2 tsp
• Cooking soda 1/2 tsp
• Green chillies 2-3, finely chopped
• Ginger 1 inch piece finely chopped
• 1/2 cup water
• Salt to taste.
• Oil for deep frying.

Method :

• Sieve maida & gram flour,  keep aside.
• In a bowl add butter milk & water to this add salt, sugar, cooking soda & mix well.
• Now add maida & gram flour mix it well without any lumps.
• Add green chilies & ginger mix well.
• Rest the batter for 1 hour.
• Heat oil when its hot drop the batter with a help of your fingers, fry it till golden brown in medium flame. 

Serve hot with coconut chutney !!!

Cheppi Surnali ( Butter Milk Dosa )

Ingredients :

• Dosa rice 2 cups
• Phova ( thin variety ) 1 cup
• Curds 1 cup
• Grated coconut 1 cup
• Feenugreek seeds 1 tsp
• Salt to taste.

Method :

• Soak rice & methi seeds in enough water for 5 to 6 hours.
• Grind soaked items along with grated coconut &thin phova soaked in water for 10 mins  with the help of curds. Dont make the batter watery.
• Add salt & ferment the batter overnite.
• Heat dosa tawa, apply oil, spread ladle ful of batter don't spread the batter much.
• Cook it covered.

Serve hot with dip of your choice.

Note : No need to flip this dosa .

Hinga Chutney ( Asafoetida Chutney )

Hinga chutney is famous " Konkani Recipe "  which is normally served with idli or dosa. Tastes great as it has aromatic flavor of roasted hing or asafoetida. Here goes the recipe.

Ingredients  

• Fresh grated coconut 1/2 cup
• Red chillies 4-5
• Tamarind - small piece
• Hing or Asafoetida -  methi seed size
• Salt to taste.

For Tempering

• Oil 1 tsp
• Mustard seeds 1/4 tsp
• Curry leaves - 1 spring.

Method :

• Roast chillies in lil oil n keep it aside.
• Same oil fry hing for few seconds, take care not to over roast it , as it made lead chutney bitter.
• Now grind all the ingredients along wit roasted items into smooth paste.
• Add water according to consistency you prefer.
• Season it with seasoning items.

Serve with Idli or dosa :)

Mushroom Coriander Green Masala

Ingredients :

• Mushroom cleaned & chopped 1 cup
• Thinly sliced onion - 1
• Oil 2-3 tsp
• Salt to taste.

For the Green Masala :

• Grated coconut 1/4 cup
• Coriander leaves - 1 big fistful
• Ginger 1/2 inch piece
• Garlic Pods 2-3
• Garam Masala powder 1/2 tsp
• Cashew nuts 5-6
• Lemon juice 1/2 tsp.  

For Garnishing :

• Coriander leaves 
• Cardamom powder.

Method :

• Prepare masala by grinding masala items into smooth paste.
• In a kadai heat oil & saute onions till it turns translucent.
• Now add ground masala & salt n fry it for 2-3 minutes till the raw smell goes off.
• Add mushroom & allow it to cook.
• keep stirring occasionally , n if you feel the gravy is too thick add lil water & mix it well. 
• Once its cooked garnish with coriander leaves & cardamom powder. 

Serve hot with  phulka !!! 

Vegetable Pulav with Ground Masala

 One of the yummy, tasty n simple pulav recipe which I have ever tried & tasted :) Tried the receipe from Lakshmi canteen one among the food blog I follow :)


Ingredients: 

• Basmati rice 1 cup
• Onion 1 thinly sliced
• Mixed vegetables of your choice 1 cup
• Bay leaf -1
• Oil & ghee 5-6  tsp
• Cashew nuts - few
• Salt to taste.  

For the ground masala :

• Coriander leaves  - 1 big fistful including steam
• Grated coconut 1/4 cup
• Ginger 1/2 inch piece
• Garlic pods 4-5
• Onion chopped 1 big or 2 small
• Coarinder seeds 11/2 tsp
• Jeera 1/2 tsp
• Green chillies 2-3
• Cloves -2
• Cinamon- 2 inch piece
• Cardamom 2-3
• Haldi powder 1/4 tsp.

Method :

• Soak the rice in water for 30 minutes.
• Prepare masala by grinding masala items into smooth paste by adding lil water, keep it aside.
• In a pressure cook add oil & ghee , add bay leaf, chopped onions n cashews n fry for few minutes till onion turn translucent.
• Now add chopped vegetables and again fry them 1 to 2 minutes.
• Add ground masala, mix well & again fry for 2 minutes.
• Now add soaked & drained rice n mix it well.
• Now add 1 1/2 cups of water, salt & give a good mix.
• Pressure cook it for 2 to 3 whistles.
• Allow the pressure to release completely.
• Once done fluff it with the fork gently.

Enjoy aromatic pulav with your fav raita !!!!

Bhenda Gojju ( Ladies Finger Salad )

Ingredients :

• Small tender ladies finger 15
• Oil 2-3 tsp
• Salt to taste.
• Curds 1/2 cup

For tempering :

• Oil 2 tsp
• Mustard 1 tsp
• Urdal 1/2 tsp
• Broken red chilies 1  

Method :

• Wash & dry pat ladies finger, trim the edges, & chop them into pieces.
• In kadai heat oil and fry ladies finger till its brown in colour & little crunchy switch off the flame.Add salt & mix well
• Whisk the curd ,add little water, season it with seasoning items mix well & before serving add ladies finger& serve immediately :)

Serve as a side dish with rice

Vali Koddel ( Malabar Spinach Curry )

Traditional konkani recipe which goes really well with hot rice & some pickle !!! 

Ingredients :

• Finely chopped vali/ malabar spinach 1 cup
• Salt to taste

For the masala :

• Grated coconut 3/4 cup
• Roasted red chillies 6-7
• Tamarind - small gooseberry size.

For Tadka :

• Oil  3-4 tsp
• Crushed garlic 6-7

Method :

• Pressure cook Malabar spinach with little water for 2 whistles.
• Prepare masla by grinding masala items into smooth paste.
• Add ground masla into cooked vali, add water to get desired consistency, add salt & boil well.
• Finely season it with crushed garlic. 

Enjoy with hot rice !!

Instant Tomato Rasam

Ingredients :

• Water 2 cups
• Chopped tomatoes - 1 big or 2 small
• Rasam powder 2 tbsp
• Tamarind extract 1 tbsp
• Slit green chillies -2
• Jaggery small piece ( optional)
• Salt to tatse.

Seasoning :

• Ghee 2 tsp
• Crushed garlic 2-3.

Coriander leaves for garnishing. 

Method :

• Boil water along with slit green chillies, salt & tamarind extract.
• When it comes to rolling boil add chopped tomatoes, let tomatoes cook well.
• Now add rasam powder, jaggery & boil it for few more minutes.
• Finley season it with peeled, crushed garlic.
• Garnish with coriander leaves. 

Relish it with hot rice and some papads !!

Note : You can substitute garlic with musturd & curry leaves.

Churmundo ( Wheat Flour Laddu )

"Churmundo" one of the authentic GSB delicacy. Its a our family favorite. My amma & granny's signature dish!!! Rolling them perfectly is just an art which comes by practice :). But trust me these laddus just melts in the mouth :)


Ingredients :

• Wheat flour 1 cup
• Powdered sugar 3/4 cup
• Ghee/ Clarified butter 1/4 cup
• Cardamom pods - 2 
• Cashews/ Raisins - few ( Optional).

Method :

• Fry cashews & raisins in lil ghee until they are slightly brown, keep aside.
• In same pan add remaining ghee add wheat flour & fry them in a medium to low flame till u get nice aroma & wheat flour changes its colour ( takes around 15 to 20 mins ). Switch off the flame & allow it cool bit
• Powder the sugar along with cardamom pods into fine powder .
• When the wheat flour is still warm to touch add powdered sugar, cashews & raisins  mix well.
• Take handful of mixture and shape them into round shape using your palm.

Churmundo is ready to relish :) Store them in airtight containers :)

Note :

• If you find it difficult shape laddus add lil ghee with which you can roll them into round shape.
• Prepare laddus when the mixture is still warm to touch.
• I avoided adding raisins & cashews as we love normal plan laddus :) 

 

Ragi Rava Dosa with Coriander Leaves Chutney

One of the simple, yummy, healthy & filling breakfast menu !!! Ragi Rava Dosa. Which requires no much preparations n most importantly no fermentation!! So here is the recipe .


Ingredients :

• Ragi flour  1 cup
• Rava/ sooji/ semolina 1/2 cup
• Finely chopped onions 1 ( Optional )
• Finely chopped green chillies -2
• Crushed jeera & black pepper corns 1 tbsp
• Chopped coriander leaves 1 tbsp
• Chopped curry leaves 1 tsp
• Salt to taste.

Method :

• Mix all the ingredients and add enough water to get thin butter milk consistency (app 4 cups )
• Rest the batter for 15 to 20 minutes.
• Heat dosa tawa, preferably non stick tawa & once its piping hot pour the batter as we do for neer dosa.
• Simmer the flame fully & add oils to the sides, & cook it both the sides till its crisp.

Note :

• Mix the batter every time before spreading dosa on to the tawa. 
• This dosa tastes best when its hot. 

Coriander Leaves Chutney :

Ingredients :

• Grated coconut 1/2 cup
• Coriander leaves 1 fistful
• Green chillies 2-3
•  Garlic cloves -2
• Tamarind - small piece
• Salt to taste.

Method :

Grind all the ingredients into fine paste adding little water . Mix well &  serve with dosa !!!

Kanda Poha

Ingredients :

• Thick poha 1 cup
• Chopped onion 1
• Oil 2 tsp
• Mustard seeds 1 tsp
• Urdal 1/2 tsp
• Cumin seeds 1/4 tsp
• Green chillies 2-3
• Curry leaves 1 spring
• Turmeric powder 1/2 tsp
• Salt to taste
• Sugar 1 tsp.

For garnishing :

• Chopped coriander leaves 1 tbsp
• Lime juice 1 tsp.

Method :

• Soak phova in a water just enough cover phova, soak it for 20 minutes.
• Squeeze the water and spread it in a plate, add salt, sugar n mix well.
• In a kadai heat oil n season it with seasoning items, fry it for a while, add green chillies, finely chopped onions, try till its pinkish.
• Now add turmeric powder, phova n give a quick mix.
• Close the kadai with lid for 1 minute.
• Finally garnish with garnishing items.

Enjoy phova with thin sev or any other mixture.

Sabudana Idli ( Sago Pearls Idli )

                  Thanks to Mitha Arun Hegde for this super soft yummy idli recipe .

Ingredients :

• Idli rava/ rice rava 1 cup
• Sago pearls 1/2 cup
• Curds 1 cup
• Water 1 cup
• Grated coconut 1/4 cup
• Baking soda pinch ( Optional n I avoided it )
• Salt to taste.

For seasoning 

• Oil 1 tsp
• Mustard seeds 1/2 tsp
• Broken cashews - few
• Finley chopped green chilli -1

Method :

• Take rice rava & sago pearls , wash it well to get rid of impurities, drain it completely.
• Mix water & curds n add it to rava sabudana mixture, add salt & mix well.
• Keep it for fermentation overnite.
• Next day if the batter is too thick ( as sago , rava mixture absorbs all water) add 1/2 cup of water to bet idli batter consistency.
• Add grated coconut, mix well.
• Prepare the seasoning & pour this on the batter & mix well
• Pour batter on to the idli moulds & steam it for 20 minutes.

Enjoy idles with your fav dip!!!!

Kirlanu Mooga Ambat ( Sprouted Green Gram Curry )

One of the authentic GSB delicacy, Kiralanu in konknai means " Sprouted" ambat usally means any curry which has onion seasoning!! Its mild curry which really goes well with hot rice n any pickle.So here is the recipe.

Ingredients :

• Sprouted green gram 1 cup
• Mangalore cucumber 1 cup
• Onions 2
• Salt to taste.
• Oil for seasoning

For masala :

• Grated coconut 3/4 cup
• Roasted red chillies 5-6
• Tamarind - small gooseberry size

Method :

• Cook sprouted green gram along with managlore cucumber along with one chopped onion adding little salt, till its cooked, don't over cook it.
• Grind masala items into smooth paste..
• Add ground masala into cooked items, add salt n boil well.
• Finally season it with finely chopped onions till its brown.

Relish it with rice !!!!

Varahi Undi ( Barnyard Millet Steam Balls ) with Bajji Ambat ( Amaranth Leaves Curry )

Thanks to my Face Book Friend " Archana Prabhu" for sharing this recipe.

Ingredients :

• Varahi 1 cup
• Finely grated coconut 1/2 cup
• Water 2 cups
• Salt to tatse.

Seasoning :

• Oil 1 tbsp
• Mustard 1 tsp
• Urdal 1/2 tsp
• Methi seeds 1/4 tsp
• Curry leaves 1 spring. 

Method :

• In a kadai heat oil & season it with seasoning items, fry for while, now add water & allow it boil.
• Now add varahi, grated coconut & salt, stir it continuously till you get huge solified mass. Switch off the gas.
• When its still warm make a round shape & make a depression and steam it for 15 minutes.

Bajji Ambat ( Amaranth Leaves curry )

Ingredients :

• Amaranth leaves 1 bunch
• Onion 2
• Toordal 1/2 cup

For Masala:

• Grated coconut 1/2 cup
• Roasted red chillies 5-6
• Tamarind - Small gooseberry size

Oil for seasoning & salt to taste.

Method :

• Clean & chop amaranth leaves & pressure cook it for 2 whistles along with 1 chopped onion which is chopped into small cubes.
• Pressure cook toor dal separately for 5-6 whistles
• Grind masala items into smooth paste .
• Now mix cooked toordal & cooked leaves, add ground masala little water & salt boil it well.
• Finally season it with finely chopped onions. 

Have it even with rice or roti !!!!

Charmbure Polo ( Puffed Rice Dosa )

Ingredients :

• Dosa rice 1 cup
• Urdal 2 fistful
• Methi seeds 1/4 tsp
• Puffed rice 1 cup.
• Salt to tatse
• Sugar 1 tsp.

Method :

• Soak rice, urdal & methi seeds together in water for 5-6 hours.
• Grind soaked items along with puffed rice previously soaked for just 10 mins into smooth batter. Batter should be little thick.
•  Add salt mix well & ferment it overnite.
• Next day add sugar & mix well.
• Heat dosa griddle when its hot  add tsp of oil & spread it all over, now pour ladel full of batter & spread it . ( Dont spread it too much ) add oils to the sides & cook it both sides. 

Enjoy with your favourite dip !!!

Kuvale Sasam ( Ash Gourd Curry )

Kuvale  means " Ashgourd " & Sasam means " Mustard Seeds ". Kuvale sasam is curry in which we use raw musturd seeds, hence the name sasam. Its mild semi thick curry which goes well with rice. Here goes the recipe.

Ingredients :

• Ash gourd chopped into cubes -1 cup
• Grated coconut 3/4 cup
• Roasted red chilles 5-6
• Tamarind - small gooseberry size
• Mustard seeds  1/2 tsp
• Turmeric powder -pinch
• Salt to taste.
• Jaggery - Gooseberry size.

Seasoning :

• Oil 1 tbsp
• Mustard seeds 1 tsp
• Curry leaves 1 spring.

Method :

• Cook ash gourd in small vessel by adding little water, take care not to over cook it.
• Grind grated coconut, roasted red chilies & tamarind into smooth paste, before taking out masala add musturd seeds & turmeric and grind again. 
• Now add ground masala into cooked ash gourd & little water to get semi thick consistency, add salt & jaggery & boil for a minute or so.
• Finally season it with seasoning items. 

Enjoy with hot steamed rice !!!

Batate Vagu ( Coconut based spicy poatato curry )

Batate Vagu !!! Vagu in Konkani means " Tiger " . Its a spicy dish which normally prepared on special occasions where onion & garlic are not allowed, Tastes really well specially with hot rice n dal or even with roti, dosa !!!There are many versions of this recipe,  I am sharing one which is shared by my aunt . So here is the recipe.

Ingredients  :

• Potatoes 3
• Tomatoes  2
• Frozen Peas 1 fistul.

For Masala :

• Grated coconut 1 fistful
• Roasted red chillies 7-8
• Tamarind - methi seed size ( as we are using tomatoes )

Seasoning :

• oil 1 tbsp
• Mustard seeds 1 tsp
• Urdal 1/2 tsp
• Curry leaves 1 spring
• Asafoetida powder 1 tsp

Garnishing : Coriander leaves .

Method :

• Peel and chop potatoes into small cubes and pressure cook it along with frozen peas for 2 whistles, don't over cook it.
• Chop tomatoes too into cubes.
• Now grind " masala items into smooth paste by adding water.
• In a kadai add ground masala & add little water ( cooked potato water ) and allow it boil.
• Now add tomatoes & boil till tomatoes get cooked.
• Add boiled  items, salt n boil it well again, mix it well.
• Finally season it with seasoning items.
• Garnish with coriander leaves.

Relish it hot !!!!

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Ponsa Idli ( Jackfruit Idli ) - Version 2

Ingredients :

• Chopped Jackfruit 1 cup
• Grated Coconut 3/4 cup
• Powdered Jaggery 1/2 cup ( depending upon sweetness you prefer )
• Semolina ( Upma Rava ) 1 1/2 cup
• Salt to taste.

Method :

• Dry roast sooji  for 5 minutes, keep aside.
• Grind chopped jackfruit, powdered jaggery, & grated coconut without adding water.
• Add roasted rava, salt & mix well. Add water if batter is too thick.
• Grease idli mould, pour the batter & steam it for 20 to 25 minutes.

Serve hot with Ghee or Butter.

Ponsa Idli ( Jackfruit Sweet Idli ) - Version 1

Yummy, Seasonal authentic" Konkani Recipe ". Tastes heavenly when served with Ghee or Butter. So here is the recipe !!

Ingredients :

• Chopped jackfruit 2 cups
• Grated coconut 2 cups
• Powdered Jaggery 1  1/4 cup
• Idli rawa 1 1/2 cups
• Salt to taste.

Method :

• Grind grated coconut, powdered jaggery & chopped jackfruit without adding water .
• Add idli rawa, salt & mix well. Add little water if you feel batter is too thick ( You should get pouring consistency )
• Grease idli mould, pour the batter & steam it for 20 to 25 minutes.

Serve Hot !!!

Urdal Ragi Dosa

Ingredients :

• Urdal 1 Cup
• Ragi powder 2 cups
• Salt to taste
• Oil to make dosa.

Method :

• Soak urdal for 2 hours in enough water.
• Make a smooth batter & ferment it overnite.
• Next day add water to ragi powder to make fine paste without any lumps.
• Mix this ragi paste to fermented urdal batter, add salt & mix well.
• Heat tawa, pour ladel ful of batter & spread it in circular motion, apply oil to sides, & roast it both sides.

Relish with dip of your choice !!!

Magge Surnali ( Mangalore Cucumber Dosa )

          I got this recipe from one of the food groups I follow :) Recipe credit: Veena Mallya :)!!


Ingredients :

• Dosa rice 1 cup
• Thick Phova ( Beaten Rice ) 1/4 cup
• Grated coconut 2-3 tbsp
• Chopped mangalore cucumber 1 cup
• Sugar 1 tsp
• Cooking soda -pinch
• Salt
• Oil to make dosa.

Method :

• Soak dosa rice & phova separately in enough water for 4- 5 hours.
• Now grind soaked items along with grated coconut, chopped cucumber into fine paste.( Batter should be little thick )
• Ferment the batter overnite.
• Next day add salt, sugar, soda & mix well.

Heat dosa tawa smear the oil & pour ladel full of batter, don't spread the batter, cover & cook on one side. No need to flip dosa.

Serve hot with chutney of your choice :)!!

Home Made Ghee ( Clarified Butter )

Here comes aromatic, home made ghee recipe :) Though its easy to prepare this I thought of updating this as I love this whole process starting from collecting cream, making butter & finally this divine ghee:) 

Procedure :

Making Butter 

• Start collecting the cream of milk in a container, refrigerate this cream for 7 to 10 days. 
• Once you collect sufficient amount of cream  add  2 tbsp of curds mix it well & keep it covered overnite
• Next day churn this either using mixer or with traditional churning instrument.You will get lump of butter floating on top collect it in a container add water to this & refrigerate it.
• Now repeat the procedure staring from collecting cream, adding curds , making butter & storing it.
• Once you get enough butter may be for 15 days prepare the ghee.

Making Ghee :

• Take out the butter from refrigerator 30 mins before you make ghee.
• Now clean the butter twice or thrice so as to get rid of stains of butter milk. Strain all the water from butter.
• Now in a deep bottom kadai  add ghee and keep the flame to medium and start stirring it.
• Once its melts completely it start making hissing sound.
• Once the hissing sound stops & you will get  nice glaze and aroma of ghee.
• At this stage add either crystal salt or fenugreek seeds & switch off the flame.
• Once it cools down completely transfer it to container & refrigerate it :) 

That's it your aromatic ghee is ready to relish :)!!! 

Karathe Talasan ( Bitter Gourd Garlic Stir Fry )

Healthy, tasty super yum dish which really goes yummy with bowl of curd rice !! Give a try & I bet you will love this :)

Ingredients :

• Bitter Gourd 1
• Broken red chillies 2-3
• Crushed garlic 4-5
• Tamarind pulp 2 tbsp
• Powdered jaggery 1 tsp
• Oil 2 tbsp
• Salt to taste.

Method :

• Chop bittergourd & soak it in salt water 30 minutes.
• Squeeze out the water & keep aside
• In kadai, I used cast iron kadai which gives unique taste, add oil once its hot add crushed garlic fry it till its brown, add broken red chillies.
• Now add bittergourd & fry it for few minutes.
• Add tamarind pulp, jaggery salt & water.
• Cook it covered until its done.

Serve hot !!!

Mysore Masala Dosa

One more yummy addition to "Dosa Corner ".Mysore Masala Dosa !!! Got this recipe from my FB friend  Nandini Kini, who is great chef and  owns blog " Kini 's Kitchen ". Thanks Nandini akka for the super recipe.


Ingredients :

• Dosa rice 1 cup
• Urdal ( Split Black Gram ) 1/4 cup
• Chana Dal  ( Bengal Gram ) 2 tbsp
• Meethi Seeds ( Fenugreek) 1 tsp
• Cooked rice 2 fistful
• Salt to taste
• Sugar 1 tsp
• Oil for making dosa

Method :

• Soak all the ingredients except cooked rice for 5 to 6 hours.
• Grind it along with cooked rice into fine paste , add salt & keep it for fermentation.
• Next day add sugar & mix well
• Make dosa & serve hot with potato bhaji & chutney.

Taushe Idli ( Cucumber Sweet Idli ) - Version 2

This one is healthy feeling breakfast specially during hot summer :) Cucumber has soo many health benefits, it keeps us hydrated,lavishes us with vitamins, revives the eye and the list goes on. Do try this healthy yummy  idli . Here goes the recipe.

Ingredients :

• 2 medium cucumbers
• Semolina / sooji 1 cup
• Powdered Jaggery 1/2 cup (adjust according to sweetness you prefer )
• Grated coconut 1/4 cup
• Salt to taste.

Method :

• Peel and grate cucumbers, keep aside ( Donot discard the water )
• Roast sooji on medium flame till you get nice aroma.
• Grind grated coconut into coarse paste, use kept aside cucumber water for grinding.
• Now mix grated cucumber, roasted sooji, powdered jaggery, ground coconut & salt
• Consistency should little thicker than normal idli batter consistency
• Keep aside batter for 10 minutes.
• Grease the idli mould, pour the batter & steam it for 15 to 20 minutes.

Serve hot with butter or ghee 

Phova Usli ( Seasoned Rice Flakes )

One of the easy breakfast / evening snack recipe which can be prepared in jiffy :) Here is the recipe.

Ingredients :

• Phova ( Rice Flakes ) thick variety  1 cup
• Finley chopped green chilles 2 to 3
• Curry leaves 1 spring 
• Mustard 1 tsp
• Urdal 1/2 tsp
• Salt to taste
• Sugar 1 tsp
• Oil 2 tsp
• Fresh grated coconut 1 tbsp. 

 Method :

• Soak phova in enough water for 20 minutes.
• Squeeze out the water & spread it on a plate apply salt & sugar mix well, & keep aside for 10 minutes.
• In a wok heat oil & season it with mustard, when it splutters add urdal, chopped chillies, curry leaves.
• Now add phova sprinkle little water & mix well 
• Finally garnish with grated coconut.

Serve with thin shev or mixture.

   

Rava Dosa - Version 1

Ingredients :

• Rava/ Sooji/ Semolina   1/2 cup
• Rice flour  1/2 cup
• Maida/ all purpose flour 1/4 cup
• Crushed black pepper 2 tsp
• Jeera   1 tsp
• Chopped coriander leaves 1 tbsp
• Curry leaves 1 spring , torn into small pieces.
• Salt
• Oil/ ghee for making dosa.  

Method :

• Mix all the ingredients except salt & oil
• Add water & make it thin batter,whisk the batter well with egg beater to avoid any lumps.  The batter should be thin butter milk consistency. Keep aside the batter for 15 minutes.
• Heat a tava  preferably non stick tawa, it should be really hot, when you drizzle water it should sizzle, then its perfectly hot . 
• Pour a batter with ladel ,  first cover the outer layer & then fill in the center
• Add tsp of oil / ghee & keep the flame to medium & allow the dosa to cook till its crisp.
• Donot flip, just fold & serve hot with chutney of your choice.

Note : 

• Mix the batter every time before pouring batter, as rava has the tendency to settle down in the bottom.
• Cook the dosa only in medium flame,  if you cook in high flame dosa will not cook perfectly.

Set Dosa

Back after long time !!! Here comes one more easy breakfast menu " Set Dosa " !!! This is one of the famous breakfast menu in most of the restaurants in Bangalore ;) So here comes the recipe.

Ingredients :

• Dosa rice 2 cups
• Split black gram ( Urdal ) 1/2 cup
• Methi seeds 2 tsp
• Thin phova 1 cup.   
• Salt
• Oil to make dosa.

Method :

• Soak dosa rice, split black gram & methi seeds in water for  minimum 4 hours.
• Grind everything together with phova previously soaked in water for 2 minutes.
• Add salt & keep it for fermentation overnite.
• Next day keep dosa tava when its  hot add ladel ful of batter, don't spread it much, apply oil to the sides & cook it both the sides.

Your dosa is ready to serve ! Relish with your favourite dip :)

  

Karathe Chutney ( Bitter Gourd Chutney )

Ingredients  :

Bitter gourd 1 medium

For the masala :

Grated coconut 1/2 cup
Roasted red chillies 3-4 or as per your taste
Coriander seeds 1/2 tsp
Tamarind small piece

For Seasoning :

Oil 1 tbsp
Mustard seeds 1/2 tsp
Curry Leaves - few
Broken red chilli -1
Chopped onion -1

Method :

Chop bitter gourd into small pieces & soak it in salt water for 30 minutes. Squeeze out extra water & either deep  or shallow fry it, you can even microwave it  for 5- 10 mins by adding little oil.

Now grind masla item by adding little water into smooth paste.

In a kadai heat oil & season it with musturd, curry leaves & red chillies, now add chopped onions & fry till it becomes brown, add the ground masala and fry for few mins switch off the flame .

Finally add fried bittergourd pieces mix well & serve it with rice or roti .
  

Misal

Misal famous breakfast item from " Maharashtra ". There are many ways of preparing this misal. Usually sprouted moth, green gram or green peas are used. This version which I am posting is not a authentic misal recipe but tastes really yummy & most importantly no much preparation needed except soaking part. So here is the recipe.

Ingredients :

Green peas 1 cup
Potatoes 1 medium
Onion 2 small or 1 large
Tomato 1 medium

Jeera 1/2 tsp
Oil 2 tbsp

Masala Powder :

Garam masala 1/2 tsp
Red chilli powder 1 tsp
Goda Masla ( Here have used Bedekars  Goda Masla powder ) 2 tsp

Besan/ Gram flour 1 tbsp
Salt to taste

To Garnish

Coriander leaves
Chopped onions
Thin sev

Method :

Soak green peas overnite & next morning pressure cook it along with cubed potatoes for 2 whistles.

Now in a kadai add oil & season it with jeera, now add chopped onions & fry till it turns translucent now add tomatoes & fry till it turns mushy.

Now add masla powders one by one & mix well , & add salt.

In a little water add 1 tbsp of besan & mix well so that no lumps are formed , add this paste to the curry, at this stage add lil water if you feel curry is too thick, boil for 2 minutes mix well and turn off the heat.

Garnish it with coriander, chopped onions & sev .

Serve hot with pav or bread :)


Note : If you don t get Goda Masala powder replace it with "Kitchen King Masala" :)

Nanchane Udda ( Finger Millet Juice ) Version 2

 Perfect  thirst quencher  to keep your body cool & healthy during hot summer :)!!!  Have already posted another version using milk. In this version its just 4 ingredients and your drink is ready !!! 

Ingredients   

Whole ragi 1 cup
Powdered jaggery 1/2 cup or more
Water 3 cups
Cardamom powder 2 tsp

Method :

Just clean the whole ragi and wash it twice you get rid of any impurities.

 Sun  dry this ragi on thin muslin clothes for 30 minutes. ( I normally buy kg of ragi, clean, sun dry & store it )

Now grind this ragi with the help of little water n strain it in strainer, you will get thick paste, continue this grinding  process thrice  adding water to residue left in strainer.  At this stage you will collect good amount of  ragi paste.

To the above paste add 3 cups of water, powdered jaggery &  cardamom powder  mix well till jaggery dissolve & refrigerate it.

Tastes superb when served chill !!!