Kothambari Palle Gojju ( Coriander Leaves Gojju )

A simple yummy Gojju which is good accomplishment with hot rice. This recipe requires limited ingredients!!


Ingredients :

• Coriander leaves 1/2 bunch
• Grated coconut 1/2 cup
• Green chillies 2 ( more according to your taste )
• Jaggey 2-3 tsp
• Tamarind small piece
• Salt for taste

Seasoning :

• Oil 2 tsp
• Musturd seeds 1 tsp
• broken red chillies 2

Method :

Grind grated coconut, chillies, tamarind into smooth paste, now add coriander leaves and jaggery grind again, add salt, little water and finally season it with seasoning item !!



 

Bagde Sarupakri ( Red Chavli Stir Fry & Rasam )

Ingredients :

• Bagdo ( Red chavli ) 1 cup
• Salt for taste

Seasoning for saru :

• Oil 2 tsp
• Broken Red chillies 2
• Crushed garlic flakes

Seasoning for Upakri :

• Oil 2 tsp
• Musturd seeds
• Curry leaves few
• Broken red chillies 2-3
• Grated coconut 3-4 tsp
• Jaggery 1 tsp
• Asafoetida small pinch 

Method : Saru ( Rasam )

Soak bagdo overnite next day pressure cook for 3 whistles, take care not to over cook it.

Now separate boiled  water and bagdo ( Red chavli ).

Add little water to boiled water, add salt and boil it and season it with seasoning item

Upakri  ( Stir fry ) :

Keep kadai season it with musturd, curry leaves, broken red chillies, hing now add bagdo,salt, jaggery and cook it for 2 minutes, mix well and finally garnish it with grated coconut.

Gulla Bharth ( Brinjal in coconut Masala )

Amchi version  of "Baingan Ka Bhartha",a simple amchi recipe and requires "no heating".

I got this recipe from one of my face book friend Archana, thanks Archana for the yummy recipe :) Here comes the recipe.

 

Ingredients

Brinjals  5-6 ( I used seasonal Udupi brinjals, i.e.  Matti Gulla )

For masala :

Grated coconut 1/2 cup
Roasted red chillies 4-5
Tamarind small piece
Raw garlic flakes 4-5

Salt for tatse

Garnishing :

Chopped onion

Method :

Chop the brinjals and cook it in little water, peel off the skin once its cools down, smash it well.

Grind items to grind ( except garlic ) into smooth paste, just before taking out masala add  garlic flakes and grind again.

Add ground masala to smashed brinjals , add salt and mix well.

Before serving add chopped onion. 

Relish it with hot rice or roti

 

Ambe Gojju ( Ripe Mango Gojju )

Simple yummy Konkani Recipe , which require "no heating" except tadka!!! Yeah which can be prepared in jiffy and tastes heavenly!!!!



Ingredients:

Ripe small variety mango 5-6
salt for taste
Little sugar ( optional )

Seasoning:
Ghee 2 tsp
Musturad Seeds 1 tsp
Urdal 1/2 tsp
Broken Red Chillies 2
Curry Leaves few

Method :
 
Wash and peel the mangoes, now just add water to peeled mango skin and squeeze it repeat this 2-3 times, now to squeezed water and peeled mango add salt  finally season it with seasoning item !!!

That's it Gojju is ready to serve !!!

You can have it chilled like a dessert !!!






 

Karathe Thokku ( Bittergourd Thokku )

Tangy, spicy, sweet, sour bitter gourd thokku a yummy delicious accomplishment with hot rice  and dal or with simple roti or curd rice. I got this recipe from  my mother :)

Ingredients :

Bittergourd 1
Finely chopped onion 1
Finely chopped tomato 1
Sambhar powder 2-3 tbsp
Haldi powder 1 tsp
Red Chilli powder 2 tsp
Powdered jaggery 3-4 tbsp
Tamarind - gooseberry size
Salt for taste

Seasoning :

Oil
Musturd seeds
Urdal
curry leaves

Method :

Chop bitter gourd and soak it in salt water for 30 minutes. Squeeze it an apply haldi n red chilly powder and  keep it aside for 10 minutes. 

Extract tamarind juice by soaking tamarind in water for ten minute.

In  a kadai add oil season it with musturd , urdal and curry leaves, fry onion till its pinkish then add tomato fry it till its mushy, now add tamarind extract , jaggey n sambhar powder finally add Bittergourd and  little water, salt and cook it till its done and everything mixes well.

Relish with hot rice and dal or with roti!

Jaggery Panak

One of the traditional yummy drink to beat the heat :) Its healthy drink as it contains all healthy ingredients!!!


Ingredients : ( Serves 2 people )

Drinking water 2 cups
Powdered jaggery 4-5 tbsp
Pepper corns 4-5
Cardamom 2-3
Ginger 1/2 inch piece
Salt
Lemon juice of 1 lemon

Method :

Add jaggery to water and let it  dissolve in water completely ,crush pepper, cardamom, ginger finely, now add crushed item to water, add salt mix well  finally add lime juice and strain it once in strainer serve it chilled  

Sprouted Mooga Usli With Phova Chutney

One of the healthiest filling breakfast item which require little preparation of sprouting the green gram, rest of the preparation is easy. Its a breakfast menu usually prepared during fasting days :)

Ingredients : ( Serves 2 people )

For Mooga Usli

Green gram / Moong 1 cup
Grated fresh coconut 2 tbsp
Jaggery small pinch
Salt for taste

Seasoning :
Oil
Musturd seeds 1/2 tsp
Slit Green Chillies 2 or according to spiciness you prefer
Curry Leaves - few

Method :

Soak green gram overnite, next day strain the water and tie it in muslin cloth and keep it in warm place for day or two, sprouts are ready.

Now you can either pressure cook this sprouts or you can cook it in small vessel with water just enough for sprouts to cook.

Now heat oil and season it with musturd now add green chillies and curry leaves add sprouts , salt, jaggery and cook it for a minute or so, finally add grated coconut and mix well.

For Phova Chutney :

Phova ( Thin Variety ) 1 cup

To grind

Grated coconut  1/2 cup
Roasted red chillies -3 to 4
Raw corriander seeds 1tsp
Raw jeera 1/2 tsp
jaggery 4-5 spoon

Salt for taste


Method.

Grind ingredients to grind into very coarse paste , better to do in  whip option in mixer, now add salt to the mixture mix well and finally add phova, don't  put too much pressure while mixing phova, mix it gently. Phova chutney is ready .

Relish sprouted Mooga Usli with phova chutney :)


Note :

If you prefer to pressure cook green gram, just pressure cook it for only one whistle , don't over cook it, it will turn mushy .

  




  


 

Mango Thokku ( Tangy, Spicy, Sweet, Sour Instant Mango pickle )

My Tamilian neighbour gave me this thokku,  loved it with curd rice :) Believe me it simple yummy recipe which you can even store for months :) Its simple dish with very limited ingredients.

 Ingredients ( Serves 2 people )

Mango preferably Totapuri 1
Oil 2-3 spoon
Musturd seeds 1 spoon
Urdal 1/2 spoon
Curry leaves - few
Broken red chilli 1
Jaggery 3-4 tbsp
Red chilli  powder - 2-3 tbsp
salt for taste

Method  :

Clean and wipe mango grate it or you can chop it into fine pieces.

kadai heat oil season it with musturd, urdal, red chillies and curry leaves, now add mango, red chilli powder,  jaggery and salt  sprinkle little water so that it wont stick to kadai, cook it in low flame until everything mixes well and oil starts oozing out from sides.

That's it thokku is ready to relish :)

Note :

Mango shouldn't be too ripe nor too raw it should be medium ripe :)

No need to peel the  skin of mango, chop or grate it along with skin:)

Chane Gashi (Bengal Gram in ground coconut masala )

This is authentic konkani  recipe which is normally served in wedding or any other functions !!! It tastes good with rice!!!


Ingredients : ( Serves 3 to 4 people )

Bengal Gram 1 cup
Chopped Indian Yam 1 cup ( You use raw jackfruit or even potatoes)

For Masala

Grated fresh coconut 3/4 cup
roasted red chillies ( Both byadgi n guntoor ) 6-7
Tamarind - Marble size
Roasted musturd 1/4 tsp
Roasted methi seeds  4-5 grains

Tempering :

Coconut oil 2 spoon
Jeera 1 tsp
Musturd seeds 2 tsp
Red chilli -1
Curry Leaves - few leaves

Salt for taste

Method :

Soak Bengal gram overnite in enough water, pressure cook it with salt  next day for 5-6 whistles. Chop yam ( raw jackfruit, potatoes ) into cubes, pressure cook it separately for 2 whistles.

Now prepare masala into smooth paste , add roasted musturd and methi seeds before taking out masala ( if you add it in the beginning masala may turn bitter )

Add ground masala to the cooked item add 1/2 cup water , salt and boil it for few minutes

Season it with seasoning item !!!

Serve hot with rice:)

Note:

Take care not to  burn musturd and methi seeds while roasting, it will make curry bitter.


 

Cabbage Sannapolo ( Cabbage Spicy Dosa )

Sannapolo basically amchis weakness :). No amchis  will tell no to this Yummy Spicy dosa. :) Best way to relish this is with hot rice, amchi dalithoy topped with spoon of ghee or ting of lime juice :) Ahhh heavenly!!!:)  Here is the recipe :)



Ingredients :

Dosa rice 1 1/ 2 cup
Grated coconut 1 cup

Tamarind big marble size
Roasted red chilli  10 to 12 ( used byadgi , that's why the  colour)
Hing  solid form : little more than tamarind seed size
Chopped cabbage 2 cups
Chopped onion 1 cup

Method :

Soak dosa rice for 4 to 5 hours, now grind soaked rice along with grated coconut, chilli and tamarind into little coarse batter, it shouldn't be too watery ( take care while adding water) Finally add hing and salt and grind again, now to the batter add chopped cabbage and onion mix well, keep aside for 5 to 10 minutes. Now keep tawa take small amount of batter and  pat on tawa directly, add oil to the sides cook it covered for 2 to 3 minutes and  cook it till its little crispy !!!!

 

Serve hot !!! You can relish this as snack with evening cup of coffee or Tea :)

 

Batate Humman ( Potato in spicy coconut gravy )

 

 

Batate Humman is typical konkani recipe, which goes really well with hot rice, roti or even with roasted bread! This dish simple to prepare, so here goes the recipe


Ingredients ( Serves 2 to 3 people)

Potatoes 5-6
Grated Coconut  1/2 cup
Roasted Red chillies 6-7 ( I used both byadgi and guntoor )
Tamarind - marble size
Asafoetida - generous pinch ( I used solid form)
Coconut oil 2 spoon
Salt for taste

Method

Chop potatoes in cubes and pressure cook it for 3 whistles, take care not to over cook it, once cooled down peel off the skin. Now make masala by grinding grated coconut, roasted  red chillies and tamarind into smooth paste, before taking out masala add hing and grind again for one round. Now add masala to boiled potatoes 1/2 cup of water ( Preferable boiled potato water ) add salt and cook for 2 minutes finally add 2 spoon of coconut oil mix well and switch off the flame!!!

Serve hot!!!!


Note :
Coconut oil is best for this dish, as its aromatic it gives good tatse to the dish



 

Jeev Kadgi ( Bread Fruit ) Rava Fry

Jeev Kadgi ( Bread Fruit ) rava fry a yummy simple seasonal delicacy which every amchis want to relish!! A bowl full of rice, dal and rava fry ahhh nothing can beat this combo :)!!!  So here comes the recipe!!!


Ingredients :

Bread Fruit ( Tender Ones )
Red chilli powder 2-3 tsp
Asafoetida  powder - generous amount
Jeera powder 1 tsp
Salt for taste

For coating:
Rice flour - 1 tsp
Semolina ( Rava ) 4-5 tbsp ( Adjust accordingly )

Method :

Slice the bread fruits , now add chilli powder, asafoetida powder, jeera powder and salt, mix well and keep aside for 20 minutes.

Heat tawa add little oil and spread it all over the tawa now just sprinkle rice flour on marinated item and  roll it over rava, place the rolled bread fruit on tava, add little oil and cook it on medium flame till its cooked and roasted well !!


 

Nendra Bale (Kerala Banana) Rava Fry

Nendra Bale, one of the variety of banana which is basically from State of Kerala. Nendrabale rava fry is simple dish with few ingredients!! You can relish this simple rava fry along with rice or just as tea time snack!


Ingredients :

Ripe Nendra bale -2
Red chilli powder 2-3 tsp
Salt for taste
Semolina ( Fine Rava ) 3-4 tbsp

Method :

Just cut neendra bale in round shapes or in any shape which you desire, now sprinkle red chilli powder, salt mix well , and keep aside for 10-15 minutes.

Heat tawa apply little oil and spread it over tawa and just roll neendrabale on semolina and place the rolled banana on tawa add little oil and just fry it both the sides !!!!



 

Cotton Dosa with Hinga Chutney

As the name indicates  this dosa is just soft as "cotton" I got this yummy  recipe from one of my Face Book Friend Ashwini Kamath. This dosa remains soft after hours also, thanks Ashwini Kamath for this yummy dosa!


Ingredients : ( Below measurement makes around 25 dosases)

Dosa rice 3 cups
Urdal 1/4 cup
Thick Phova ( Beaten rice ) 1 cup
Salt for taste

Method :

Soak dosa rice & Urdal together in water 3-4 hours.

Soak phova separately in water for 3 - 4 hours.

Now grind everything together with enough water , batter should be little thick, so don't add much water, now transfer the batter to wide bowl add salt and keep it for fermentation overnite.

Heat tawa once its hot pour ladel full of batter, don't spread the batter much add oils on sides cook it covered on medium flame !

Hot dosa is ready to serve!!!

Note : No need to flip this dosa

For Chutney :

Ingredients
Grated coconut 1/2 cup
Green chillies 2 or more  
Tamarind- tamarind seed size
Hing ( Solid form ) seed size
Salt for taste.

Method :

In a 1/2 tsp oil just roast hing, ( don't roast it too much ) now grind all the ingredients except hing into smooth paste , before taking out chutney add hing and grind it again.That's it chutney is ready.




 

Matti Gulla Mashinga Sanga Sukkhe ( Seasonal Brinjal, Drumstick in coconut based dry masala)

Matti Gulla  a seasonal brinjals which is available in small place called ''Mattu " near Udupi!! These brinjals are very aromatic, any dishes prepared out of this brinjals is just delicious!! Matti Gulla Mashinga Sanga Sukkhe  is delicious delicacy which is a great accomplishment for rice or roti. Here goes the recipe


Ingredients

Matti Gulla 3 ( Chopped into square pieces)
Drumstick 2   ( Chopped into 2 inch pieces)
Salt for taste
Jaggery 1/2 tbsp

For Masala :

Grated Coconut 1/2 cup
Roasted red chillies 5-6
Corriander seeds 1 tbsp
Urdal 1/2 tsp
Tamarind marble size

Seasoning

Oil
Musturd Seeds 2 tsp
Curry Leaves few


Method :

Roast corriander seeds and urdal in t spoon of oil till its brown , make sure not to burn it( it will make dish bitter )

Now grind  items of masala into coarse paste, so don't add too much water in grinding process. Keep this aside.

Now in kadai heat oil do the seasoning now add brinjals, drumstick, salt, jaggery  and little water  and cook it covered until done, now add ground masala and  little water cook it for 2 minutes, mix well !!!

Serve hot with rice / roti !!!

Rice Shevai with Sweet Coconut Milk

"Shevai "one of the "yummiest breakfast " which every amchi wants to relish !!!. Preparation involved for this recipe is  tedious :( but end result is just YUMMY :))  So here comes the recipe


Ingredients :

3 cups of dosa rice
11/2 -2 cups grated coconut
Coconut oil for greasing
Salt for taste

Method :

Soak rice for 4- 5 hours , now grind it along with grated coconut and salt to a smooth paste .

Now grease wide bottom kadai with coconut oil and pour the ground batter, keep the flame to medium to low and start stirring continuously till all the water evaporates and it will form huge mass. Switch off the flame. Now make cylindrical balls of the dough and steam it for  15 to 20 minutes.

Now grease the Shevai moulds and place the steamed balls ( when its warm to touch ) in the moulds and rotate the handle of the mould and collect the Shevai in a plate which is kept under the mould.

Repeat it for remaining steamed balls. Spread it on wet cloth.

Enjoy with your favourite side dish !!!

For Sweet Coconut Milk

Grated coconut 1/2 cup
Powdered jaggery   4-5 tbsp
Cardamom powder 2 tsp

Method :

Grind grated coconut with little water squeeze the coconut milk in muslin cloth, repeat this for 2-3 times and collect the milk, add powdered jaggery and cardamom powder and mix well!!! 


Notes :

Wet grinder works best for preparing this dish.
           
If at all while stirring the ground batter, if you feel difficult to stir, its a indication that water quantity is less, so just add little water and continue stirring.

If you don't prefer sweet coconut milk, replace jaggery with finely chopped green chillies and hing water !!!!

Taushe Tausali ( Cucumber Rotti )

Taushe Tausali ( cucumber rotti ) simple breakfast recipe which tastes yumm if served with butter or ghee. My mother taught me this recipe, & its favourite breakfast at our place.


Ingredients :

1 medium size cucumber
Semolina - 1 Cup
Grated jaggery 4-5 tbsp
Grated coconut 3 tbsp
Salt for tatse

Method:

Grate cucumber to this add semolina, jaggery, grated coconut & salt mix well. Heat tawa once its hot apply tsp of oil, take lemon size batter and flatten it on tawa pat it with the help of fingers, apply oil to the sides, roast it both the sides till its crisp on medium flame!!!

Serve hot with melted ghee or butter :)))))

Notes :

1. If you don't prefer jaggery replace it with finely chopped  green chillies & ginger.
2.  Don't add additional water as cucumber leaves water.
   

Gosale Dal ( Ridgegourd Dal )

Gosale dal ( Ridgegourd Dal ) a good accomplishment with simple rice or roti!! Its  recipe which can be prepared in jiffy. Here is the recipe


Ingredients :

Toor dal 1 cup
Chopped Ridgegourd 1 cup
Haldi powder 1/2 tsp
Green chilli 2
Salt for taste
1/2 cup water

seasoning:

Oil
Musturd seeds 1/2 tsp
Cumin seeds  14 tsp
Broken red chillies 2
Hing water
Curry leaves few

Garnishing :

Corriander leaves

Method :

Soak dal for 15 to 20 minutes, pressure cook it along with green chillies, haldi powder for 3-4 whistles, once cools down churn it well. Cook ridgegourd with little water in a small vessel, add cooked dal to ridgegourd  add 1/2 cup of water and salt boil it for 2 minutes, season it with seasoning item finally garnish it :)

Note :

1. You can add even moongdal and chana dal along with toor dal
2. For seasoning one can add finely chopped garlic







 

Gosale Gojju ( Ridgegourd Gojju)

Gosale Gojju (Ridgegourd Gojju ) is simple yummy recipe which goes well with hot rice, I got this recipe from my husband's aunt who is a great culinarian!! was surprised when I heard this recipe for first time :P!! When prepared for the first time just loved it, so here comes the recipe.


Ingredients :

 Gosale 1 ( Preferably tender ones )
Slit green chilli  2
Grated coconut 2 tbsp
Salt for taste
Asafoetida/ hing water
Coconut oil
Chopped corriander leaves for garnishing

Method  :
 
Chop gosale into pieces, in a vessel cook gosale with little water along with chillies and grated coconut, once gosale is cooked allow it to cool completely, now just grind cooled mixture for a single pulse in mixy, add salt, hing water mix well, finally add coconut oil and garnish with corriander leaves!!

Ambe Upkari ( Seasonal sweet, spicy, tangy mango delicacy)

" Ambe Upakri" amchi people need no introduction!!. Its tangy, spicy, sweet mango delicacy. Its a great side dish for rice!!!" Here comes the recipe


Ingredients:

Ripe small variety mango 5-6
Green chillies slit lengthwise 2
Grated jaggery 1/2 cup or more depending upon sourness of mango
Arrowroot powder/ maida/ rice flour 2 tbsp. 
Water 1/2 to 1 cup
Salt for taste

For seasoning:

Melted Ghee 2 tsp
Musturd seeds 1 tsp
Urdal 1/2 tsp
Broken Red Chillies 2
Curry Leaves - few

Method :

Wash and peel the mangoes, now just add water to peeled mango skin and squeeze it, repeat this process 2 -3 times, now to squeezed water add peeled mango, slit green chilli, salt and jaggey and water cook it till  mango is cooked, mean while in a small bowl add little water and 2 tbsp of arrowroot powder/ maida/ rice flour, take care that there is no lumps now add this paste to the dish
mix it well and finally season it with seasoning items !!!

Relish it when its hot!!!

Note :
     This dish shouldn't be too watery or too thick!!
 

Karathe Kismuri ( Bittergourd Salad )

Bittergourd is one of the healthiest vegetable with innumerable health benefits, though its bitter in taste, its dishes are yummy in taste, its low in calorie but dense with precious nutrients. One of the best vegetable suggested  for Diabetic patients ! Bittergourd salad is one of healthiest and easiest recipe with limited ingredients.


Ingredients : (Serves 2 people )

Bittergourd  1
Chopped onion 1
Roasted red chilli 2
Tamarind small ball size
Raw Corriander seeds   1/2 tsp
Grated coconut 1/4 cup
Salt
Oil for frying bittergourd

Method :

Chop bittergourd into small pieces and soak it in salt water for 30 minutes to 1 hour, squeeze out extra water, apply salt and spread it on tissue paper, after 5 minutes either deep fry/ shallow fry or microwave it with tsp of oil for 10 minutes , keep aside. Grind grated coconut, tamarind, roasted red chilli and corriander seeds into coarse masala ( don't add water while grinding )Now add bittergourd with ground masala finally add chopped onion and mix well!.

Serve immediately or else bittergourd will turn soggy 

Ghova Shevai Usli ( Sundried wheat vermicelli usli )

Ingredients  :

Wheat Vermicelli 1 cup
Chopped green chillies 2-3
Musturd Seeds 1 tsp
Urdal 1/2 tsp
Curry leaves - 5-6 leaves
Grated coconut  2 tbsp.
Sugar 2tsp
Salt  for taste
Oil


Method :

Soak  vermicelli in water for half an hour, squeeze out water and spread it on a plate, in kadai heat oil add musturd seeds once it splutters add urdal, chillies and curry leaves now add salt and sugar, add vermicelli and 1/4 cup water and cook it covered once its cooked you can make out that vermicelli is transparent finally add grated coconut and mix well!!!

Serve hot !!! Its a healthy filling breakfast

Tendle Talasani ( Crushed Gherkins Garlic Stir Fry )

Tendle talasani is one of the yummiest and simplest konkani recipe which is  good accomplishment for rice :)  It tastes really good if Tendle ( Gherkins ) are very tender!!!


Ingredients :

Small tender Tendle 20-25
Crushed Garlic 10-12
Broken Red Chillies - 4-5
Asafoetida powder 2 tsp
Oil
Salt

Method :

Cut both the edges of tendle, crush it well with pestle & mortar, apply salt to crushed tendle and keep it aside for 15 minutes after 15 minutes pressure cook it for one whistle.

In a kadai heat oil add crushed garlic fry it till its brown in colour now add broken red chillies and asafoetida powder now add tendle and little water cook it covered until done, its tastes good when its little burnt in colour.

Dalithoy

"Dalithoy" any one needs introduction? answer is Big "NOOOOOO" Its known as  "Amchi Kuldev" ( family deity ). For konkani people no meal is complete without this humble simple dal :)
Actually everybody knows recipe of this, but my blog is "incomplete" without this awesome recipe :)


Ingredients:

Toor dal 1 cup
Slit green chillies 2
Haldi Powder 1/2 tsp
Salt

Seasoning :

Oil
Musturd seeds
Curry Leaves
Broken Red Chillies 2 to 3
Hing / Asafoetida (generous amount)


Method :

Soak dal for 15-20 minutes, pressure cook it with slit chillies, haldi powder and little oil for 5-6 whistles, once pressure realised churn it well.

Now transfer this dal to vessel and add 1/2 cup of water ( more water if you want watery dal ) & salt boil it for 2-3 minutes, now make hing water by dissolving hing in little water and add it to dal mix well, Now season it with seasoning item!!!

Serve this yummy dal with piping hot rice topped with ghee or lemon juice :)

Ahhhh sheer pleasure :))))))



Note :

1.You can add grated ginger instead of hing
2. Can add finely chopped coriander leaves & chopped tomatoes :)




 

Dal Palak

Palk is one of the greens which is rich in vitamin "A" also rich in potassium and low in sodium. It has too many health benefits. Dal Palak is yummy side dish roti or with hot rice !!!



Ingredients:

Palak chopped roughly 1 cup
Toor dal 1 cup ( you can mix all 3 variety of dal )

Seasoning:

Onion chopped 1
Tomato chopped 1
Ginger finely chopped 2 tsp
Garlic finely chopped 2 tsp
Green chillies 1
Red chillies 2
Cumin seeds 1 tsp
Musturad seeds 2 tsp
Haldi powder 1/2 tsp
Red chill powder 2 tsp or more depending on your taste

Method :

Soak dal for 15-20 minutes and pressure cook it adding little haldi and 1/2 tsp  for 5 to 6 whistle till its mushy, churn it well.In kadai heat oil season it with musturd, jeera, green chilli, red chilli, ginger and garlic now add onion fry till its pinkish, add tomato fry till raw smell goes, now add chopped palak and fry it well till it shrinks in size now add haldi and red chill powder mix well add cooked dal, 1/ 2 cup Water and salt boil it for 2 to 3 minutes ,  finally add lime juice mix well & switch off the flame.

Beans Garlic Stir Fry

Beans garlic stir fry or beans talasani is authentic konkani recipe in which crushed garlic is used for seasoning, this is yummy combo with rice and "Amchi Dalithoy"


Ingredients : ( Serves 2 to 3 )

Lengthwise chopped  beans 1 cup

Seasoning:
  Oil
 Crushed garlic  7-8
 Broken red chillies 4-5

Salt for taste

Method :

In kadai heat oil add crushed garlic fry it till its little brown in colour now add broken red chillies, chopped beans, salt and  water, cook it covered until done.


Notes : It tastes great if beans is very tender !!!









 

Mixed Vegetable Stir Fry

No introduction needed for this recipe, just prepare this recipe when you want to clean your refrigerator :))))


Ingredients: ( Serves 2 people )

Mixed vegetable of your choice , have added

Chopped capsicum 2
Chopped tomatoes 1
Chopped potatoes 1
Corn kernels  1/2 cup

Seasoning:

Oil
Musturd Seeds
Red chilli powder 2 tsp or more
Hing/ Asafoetida powder 1 tsp

Salt
Water for cooking

Method :

 In a kadai heat oil season it with musturd when it splutters add asafoetida powder , & red chilli powder now add all the vegetables, salt and 1/4 to 1/2 cup water, cook it covered until done.

Serve hot !!!

 

Methi Dal

"Methi leaves " one of the richest greens with innumerable health benefits, inspite of its little bitterness, it is rich in Minerals and Calcium's. The protein rich methi leaves can be treated as "Wonder Herb". Methi Dal is simple dal recipe which is yummy side dish for roti. Here goes the recipe.

Ingredients : ( Below measurement serves 2 people)

Toor dal 1 cup
Cleaned chopped methi leaves 1 cup
Green Chilli chopped 1 ( or as per your taste)
Onion finely chopped 1
Tomatoes finely chopped 1
Ginger 1/2 inch piece finely chopped
Garlic finely chopped 4-5
Red chillies 2-3
Haldi powder 1/2 tsp
Red Chilli powder  2 tsp
Musturd seeds 1 tsp
Jeera 1/2 tsp
Salt
Oil
Lemon Juice 1 tsp

Method :

Soak  toor dal in water 10 to 20 minutes, now pressure cook it with enough water with green chillies  and 1/2 tsp of oil for 4 to 5 whistles or till its mushy, once cools down churn it well.

In a kadai heat oil and season it with musturd, jeera, red chillies, ginger and garlic, now add finely chopped onion fry till its translucent, add tomatoes fry it till its raw smell goes, now add chopped methi leaves fry till it shrinks in size, now add haldi and red chilli powder mix it well add cooked dal and 1/2 cup of water, salt cook for 2-3 minutes finally add lemon juice mix well and switch off the flame!!!

Methi Dal is ready to serve!!! Serve hot with roti or rice topped with ghee :)!!! 


Notes : 1.You can prepare this dal  by including all 3 varieties of dal, ( toordal, moongdal and chana dal ) But I personally prefer adding only toordal.

          2. Don't make this dal too watery, it should be little thick.

          3. While adding lime juice make sure you have discarded the seeds or else the dal will turn   bitter.

 

Usal Bread

Usal is one of the famous  breakfast dish from state of" Maharashtra". Its usually prepared with sprouted matki , green peas,  or sprouted green gram , Maharastrians use a unique masala powder called as " god masala" for preparing this usal, but the following recipe is instant "Usal " recipe which can be prepared easily without much time :). I got this recipe from one of the food blog and I did little variation :). Here goes the recipe

Ingredients. ( Serves 2 people )  Recipe source :radhika-kamath.blogspot.in

White peas 1 cup
Chopped onion - 2
Chopped tomato -1
Pavbaji masala powder  2-3 tsp.
Garam masala powder 2-3 tsp.
Oil
Salt for taste

Seasoning:
 Chopped onion 1
 Garlic flakes chopped 3- 4


Garnishing
Corriander  leaves finely chopped

Serving :
Bread or Pav
Butter or Ghee
Chopped onion
Farsaan ( sev, mixture or namkin )


Method :

Soak peas overnite, next day pressure cook it along with tomato & onion with salt for 3 whistles.
In a kadai heat oil season it with onion, fry it till its translucent, now add chopped garlic flakes, fry it, add boiled items and  masala powder one by one , now check  for salt as we already added salt while cooking peas, cook for 2-3 minutes and garnish with Corriander leaves.

For serving, roast bread or pav with ghee or butter serve hot with Usal topped with onion and Farsaan!!!

Trust me it tastes really good :)!!!!




 

Kulta Idli ( Horsegarm Idli)

Horsegram is  one of the "rich lentil ". Its rich in calcium, protein and iron, This lentil is main food for " race horses " that's why name Horsegram :):) Horsegram idli is one of the delicious breakfast item in most of the " Amchi " houses. Though it requires  little time for soaking and grinding. :) Here comes the recipe.


Ingredients :

Urdal 1/2 cup
Horsegram 1/4 cup
Rice Rava  or semolina ( Sooji )1 1/4 to 1 1/2 cup
Salt
Plantain  leaf  for steaming

Method :

Soak urdal and horsegram together  in enough water  for 2-3 hours.  Now grind this into smooth batter with enough water. Next day  pour the batter on plantain leaf and steam it for 15 to 20 minutes , once cools down cut it into pieces.

Enjoy this hot idlis with your favourite dip :)!!!!

Some of the Important Notes :

1.To check the consistency of the batter whether its ground properly or not just add spoon of batter in water, if it floats on the water its right consistency !!!! 

2. Always  refrigerate this batter if your preparing it next day, because the batter will turn sour if you don't refrigerate it.

3. If your using rice rava, add rava and salt  to the batter and refrigerate it.

4. If your using semolina or sooji add the sooji and salt  just 15 minutes before preparing idlis no need to add previous day.

5. Soaking of horsegram is optional, you can directly add washed horsegram while grinding.

6. For this idlis wet  grinder works best , which makes the batter more fluffy and idlis more soft.




 
 

Undi ( Steamed rice rava balls)

Undi in Konkani, Pundi in Tulu and Pundi Gatti in Kannada is healthy filling, Udupi Mangalore Breakfast item prepared with "rice rava". This is simple dish which is normally served with jaggery syrup, pickle, chutney or any other non veg curry :) Here  goes the recipe.


Ingredients :

Rice Rava 1 cup
Grated coconut  1/2 to 3/4 cup
Salt
Water 1 to 11/2 cups ( Approximately)
 
Seasoning :

Musturd seeds 1 tsp
Urdal 1/2 tsp
Methi seeds 1/4 tsp
Curry Leaves  5-10 leaves
Oil

Method :

Soak rice rava for 5 minutes in water, drain the water keep it aside. Now grind grated coconut with little water  very coarsely, pour this grated coconut over rice rava add salt and mix well.In a kadai heat oil and season it with seasoning items now add rava grated coconut mixture and  water, check for salt  and start stirring until it forms a huge mass, just touch the mixture if its not sticking to your hands that's perfect consistency allow the mixture to cool down completely, in mean time  preheat the steamer with enough water in it, now pinch out small amount of mixture make a round ball and make a dent in the middle and steam it for 15 to 20 minutes!!!

That's it undi is ready to serve :)


 

Batate Gojju ( Potato Gojju)

 Potatoes need no introduction, its  the one vegetable which everybody will have in their home anytime :)This is the simplest "amchi recipe" which can be prepared within short period of time if you have potatoes in your vegetable basket :)) Here is the recipe


Ingredients :
Boiled  and peeled potatoes 3
Green Chilies 2 or more if you want it to be more spicy
Tamarind small marble size
Salt for tatse
Hing/asafoetida water generous amount

Seasoning :
Oil
Mustard Seeds
Jeera
Red Chilies 2
Curry leaves few leaves

Garnishing:
Chopped Corriander leaves

Method :

Pressure cook the potatoes in pressure cook for 3 whistles, ( keep the boiled water )peel and smash the potatoes well once its cools down completely.

In a mixy  jar grind green chillies,tamarind & salt  with little water till it crushes well, now add this to smashed potatoes and add water ( boiled water) generous amount of hing water mix well, season with seasoning items and garnish with Corriander leaves :)!!!!

Relish this with hot rice and dal :)!!!!




 

Kabuli Chana Betroot Ajana

 

I got this recipe from my aunt, this recipe is a unique combination of Kabuli chana and beetroot, Kabuli chana is good source of fibre and beetroot is rich in calcium, iron and vitamin' A' &' C'  . its simple recipe which require little preparation of soaking Kabuli chana, here is the recipe

Ingredients :
Kabuli Chana 1 cup
Beetroot chopped in cubes 1/2 cup 

For Masala:
Onion 1/2 , cut it into big chunks
Garlic 3 pods
Roasted red chilies 6-7 increase the number if u want more spicy
Tamarind - gooseberry size 
Haldi powder 1/4 tsp
Grated coconut 1 cup
Raw coriander seeds 2 tbsp.
Raw cumins seeds 1/2 tbsp.

Seasoning :
Oil
Mustard seeds
Curry leaves

Salt for taste

Method:

Soak kabuli chana overnite, next day pressure cook it for 4 to 5 whistles by adding salt. Pressure cook chopped beetroot for 1 whistle separately, keep it aside.

Prepare masala by first grinding coriander seeds, cumin seeds, chillies, haldi powder and tamarind now add garlic pods  and onion, finally add grated coconut and grind again, the masala should be very coarse so don't add water in grinding process, now masala is ready.

Heat oil in kadai season it with seasoning items now add boiled items and masala and salt, take care while adding salt as we added salt while cooking chana. Cook it 2 to 3 minutes until everything mixes well. That's it kabuli chana beetroot ajana is ready

Serve it with rice/ roti !!!

Note: You can substitute gherkins instead of beetroot.

 

Beans Potato Palya ( Beans Potato Stir Fry )

Think no one needs introduction for this simple humble recipe :) Here is the recipe


Ingredients :

Tender beans chopped 2 cups
Potato chopped in cubes 1/2 cup
Red chillies 2
Green Chilli 1
Grated Coconut - generous amount
Salt for taste

Seasoning :

Oil 2-3 tbsp.
Mustard seeds 1/2 tsp
Urdal 1/4 tsp

Method :

Heat oil in kadai add mustard seeds once it splutters add urdal and chillies, now add beans, potato, salt and water cook it covered until done finally add grated coconut and mix well.

Serve hot with rice or roti !!!






 

Alsande, Nelkadle Palya ( Long beans ground nut stir fry )

Alsande with ground nut stir fry is common side dish in now days functions specially in Udupi Mangalore regions :) I tasted this recipe many a times in functions, but never thought of trying this :P Recently one of my FB friend posted this recipe and it tempted me to try this !!! Its simple and easy recipe goes really well with rasam or dal :)

Ingredients :
Alsande ( Long beans ) 1 cup chopped
Ground nut 1/4  cup
Grated Coconut generous amount
Salt for taste

Seasoning
Oil
Mustard Seeds
Urdal
Broken Red Chillies 2-3

Method :
Soak ground nuts in water for 10-20minutes, now keep kadai add oil once its hot add mustard seeds once its splutters add urdal and broken red chillies,  now add long beans and soaked ground nuts , salt and water cook it covered, once done add grated coconut and mix well!!!

Enjoy this with rice and rasam/ dal !!!!







 

Surnali ( Sweet pancake) Version 2

Have already posted version 1 of surnali, this recipe I got  from my cousin. Here goes the recipe.


Ingredients : ( Makes around 11 to 12 surnali)

Dosa rice 1 cup
Phova 1 cup
Grated Coconut 1 cup
Milk 1 cup ( for grinding)
Methi seeds 1/4 tsp
Jaggery  4 - 5 tblsp or according to your tatse
Haldi a pinch
Salt

Method :

Soak dosa rice,methi seeds in water for 5-6 hours, grind rice, methi seeds, phova,( soak for ten minutes) along with grated coconut, jaggey and haldi powder with the help of milk the batter should be little thick than normal dosa batter,add salt keep it for fermentation overnite.

Next day keep tawa once its hot add ladle full of batter don't spread the batter much apply oil for the sides, cook it covered in low flame

Enjoy surnali with ghee or butter !!!!