Surai Ukde Muddo ( White Rice & Red Boiled rice batter steamed in banana leaf )

One of the oldest traditional "konkani recipe ". My mother in law introduced me this recipe :) So here is the recipe :) Its similar to surai ukde polo which I already posted, but little variation in proportion & method.

Ingredients :
Red boiled rice 1 cup
Dosa rice 1/2 cup
Grated coconut 3/4 to 1 cup ( More the better )
Salt to taste.
Banana Leaf ( Cut it into small square pieces) 10-12

Method :

Soak both  rice separately  overnite.

Next day grind  boiled rice first, when its half ground add dosa rice, grated coconut & salt and grind it into thick coarse batter.

Now spread the  batter on banana leaf and fold the leaf .

Preheat the idli steamer and place the folded leaf , & steam it for 15 to 20 minutes.

Serve hot with any chutney, or sambhar !!!

Note:

No need to ferment this batter :) 
The batter should be thick, take care while grinding as it should be in spreadable consistency. 

Surai Ukde Polo ( White Rice & Red Boiled Rice Dosa)

Ingredients:

• Dosa rice 1 cup
• Red boiled rice 1 cup
• Grated coconut 3/4 cup
• Salt to taste
• Finely chopped onions 2 ( Optional )
• Oil to prepare dosa 

Method :

Soak both the rice separately overnite.

Next day grind red boiled rice first when its half ground add dosa rice, grated coconut & salt, Grind it into coarse batter  ( it should be thick, but pourable consistency ) 

Add chopped onions & mix well.

Heat tawa spread oil & pour ladel full of batter & spread it , it should be little thick dont spread too thin. 

Sprinkle oil on the sides & roast it both the sides.

Enjoy with butter, chutney or your favourite dip !!!

Musk Melon Milk Shake

Ingredients :

• Musk melon pieces 1 cup
• Milk  2 cups ( Chilled)
• Sugar according to sweetness you prefer.

Method :

Blend musk melon pieces & sugar  for few seconds, then add milk and blend it again.

Serve it chilled :) 

Strawberry Milk Shake

Ingredients :

• Chilled milk 1 cup
• Fresh strawberries 5-6
• Sugar 4-5 tbsp

Method :

• Blend milk, strawberries & sugar.

Serve it chilled with fresh strawberries. :)

Bitter Gourd Pickle

Ingredients :

• Bitter Gourd 1
• Grated coconut 2 fistful
• Tamarind - small seed size
• Fried red chillies 2-3
• Mustard seeds 1/4 tsp
• Feenugreek seeds 4-5 grains.
• Jaggery 2-3 tbsp.
• Salt

Seasoning :

• Oil 2 tsp
• Mustard seeds 1 tsp
• Red chillies -1

Method :

• Cut bittergourd into small pieces, soak in salt water for 30 minutes, squeeze the extra water& fry it ( deep/ shallow or you can microwave it for 3-5 minutes)
• Fry methi seeds & musturd seeds  ( dry roast ) & keep aside
• Grind grated coconut, red chillies, tamarind & jaggery  into smooth paste, finally add fried musturd & feenugreek seeds & grind again.
• Add fried bittergourd to the above masala, add salt & mix well
• Finally season it.

Masala Majjige ( Spiced Butter Milk)

Ingredients :

Curds 1 cup
Water 2 cups
Salt to taste
Green chilles -2

Seasoning :

Oil
Mustard seeds
Cumin seeds
Asafoetida - small pinch

Garnishing :

Coriander leaves.

Method :

Beat the curds well to this add water.

Crush  green chillies along with little salt in pestle & mortar or in mixy.

Add this to butter milk, mix well & strain it once.

Do the seasoning with seasoning items, & garnish it :)

Methi Leaves sanna idli ( Spicy idli )

Ingredients 

Methi leaves 1 bunch
Rice rava 1 1/4 cup
Grated coconut 3/4 cup
Roasted red chillies 15-20
Tamarind - gooseberry size
Salt
Asafoetida - generous pinch.

Method  :

Clean the methi leaves by removing its stem, chop it finely & keep it aside.

Soak rice rava for 5 minutes, stain the water & keep it aside.

Grind grated coconut along with red chillies, tamarind into semi smooth paste, add asafoetida before taking out masala, grind again for a pulse.

Pour ground masala on rice rava, add chopped methi leaves ,salt & mix well.Keep aside for 5 minutes.

Preheat idli steamer, pour the batter in idli mould, steam it for 15-20 minutes.

Serve hot with coconut oil :)!!!! 

Beans Carrot Upakri ( Beans Carrot Stir Fry )

Ingredients :

Chopped french beans - 1 cup
Carrot 1/4 cup
Salt for taste

Seasoning

Oil 2 tsp
Mustard Seeds   1 tsp
Urdal 1/2 tsp
Green chilles 2-3

Grated coconut  1 tbsp ( optional )

Method :

Heat oil, season it with seasoning items.

Now add chopped carrot &beans, add salt, little water & cook it covered until done.

Garnish with grated coconut.

Best combo with rice & rasam!!!

Note: You can season it with crushed garlic also, in that case skip musturd, urdal & grated coconut !!!

Poddale Upkari ( Snake Gourd Stir fry )

Ingredients 

Poddle ( Snake Gourd ) -2
Salt for taste.

Seasoning :

Oil 2 tsp
Mustard seeds 1 tsp
Urdal - 1/4 tsp
Chopped green chilles 2-3

jaggery - 1 tsp ( optonal )
Grated coconut -1 tbsp ( optional)

Method :

Peel off the thin layer of snake gourd, and discard the seeds and cut into small cubes, wash them & strain it.

In a kadai heat oil & season it with seasoning items, now add chopped snake gourd, salt, jaggery & little water, cook it covered until done.

Garnish with grated coconut 

Instant rice shevai ( Vermicelli) Usli

Ingredients 

Rice shevai 1 cup  ( I used Anil Rice Vermicelli  )
Water ( As mentioned on the packet )
Onion finely chopped 1

Seasoning :

Oil 3-4 tsp
Mustard seeds 1 tsp
Urdal 1/4 tsp
Curry leaves - few
Green chillies - finely chopped 3-4
Salt for taste
Haldi powder - 1/2 tsp.
Sugar 1 tsp ( Optional )
Broken cashews  few 
Grated coconut 1 tbsp

Garnishing - Coriander leaves 
Lemon juice 1 tsp.

Method :

In a vessel add water, to this add salt & few drops of oil, when it comes to boil add vermicelli & stir well & cook it for minutes, switch off the flame & cover it with a plate.

After few minutes just strain the water  of cooked vermicelli. Once water strains well, spread it in a plate, untill it cools down.

In a kadai heat oil & season it with seasoning items, add finely chopped onion fry till its turn pinkish, now add cooked vermicelli and mix well.

Garnsih with corriander leaves & lime juice.

Rajma potato humman ( Rajma potato curry )

Ingredients :

Rajma  1 cup ( soaked overnite )
Potato 2 small ( chopped in cubes )
Salt 
Oil 3 tsp ( preferably coconut oil)

For masala 

Grated coconut 1 cup
Roasted red chillies 5-6
Tamarind - small marble size.
Asafoetida - generous pinch.

Method :

Pressure cook rajma & potato  for 2 whistles.

Grind masla by grinding masla items into smooth past( add asafoetida in the end before taking out masala)

Now add masala to cooked items, add salt little water & boil it for few minutes. 

Finally add coconut oil & switch off the flame.


Relish it with rice, roti, dosa or idly :)

Vali Ambat ( Indian Spinach Curry )

Ingredients :

Chopped spinach 2 cups
Toordal 1/4 cup
Onion 1 chopped into small cubes
Onion 1 chopped finely ( for seasoning )
Oil  3 tsp.

For the Masala  :

Grated coconut 1 cup
Roasted red chillies 5-6 depending upon the spiciness 
Tamarind - small marble size.

Method :

Pressure cook toordal  for 4-5 whistles till its  mushy.

Pressure cook spinach  along with onion for 1 whistle.

Make a masala by grinding masala items .

Now add cooked dal to spinach, add ground masala , salt and give a good boil.

Finely season it with onions.

Serve hot with rice !!!

Vegetable Pulav with Tomato Onion Raita

Ingredients 

Basmati rice 1 cup
Chopped vegetables - 1 cup ( I have used carrot, peas & beans )
Onion -1 chopped lengthwise
Whole garam masla items
Slit green chilli -1
Ginger Garlic paste 1 tsp
Garam Masala powder 2 tsp
Coriander powder - 1 tsp
Oil+ Ghee 2-3 tsp
Salt to taste
Water 2 cups
Coriander leaves for garnishing.

Method:

Soak basmati rice for 20-25 minutes in water.
In a pressure cook add oil + ghee and season it with whole garam masala, now add  ginger garlic paste, slit green chilli & onion, fry till onion turn transparent.
Now add chopped vegetables fry it for a minute or so
Now add masala powders, mix well.
Add rice, salt & 2 cups of water & pressure cook it for 2 whistles.
Open the cooker when the pressure releases  fully.
Garnish with coriander leaves.

Onion& Tomato Raita :

Chopped onion 1
Chopped tomato 1
Salt
Curds 1 cup
Coriander Leaves

Method :

Whisk the curd well.
Add chopped onion, tomato, salt mix well & garnish with coriander leaves!!!

Corn Carrot Salad

Ingredients :

Corn kernels  1 cup
Grated carrot  1
Chopped onion 1
Lemon juice 1 tsp
Salt
Coriander leaves 

Method :

In a bowl add corn kernels, grated carrot, chopped onion , salt & lime juice mix well.

Garnish with coriander leaves & serve immediately 

100th Post with Rava Sheera !!!!!!

Wow happy to present my 100th post :):)!!!!! Thanking each one of you for your true support, love & care :!!!!! Hope you will support me through out :)!!!!!!!


Ingredients :

Rava, semolina 1 cup
Sugar 3/4 cup
Ghee 1/4 cup
Water 2 cups
Cardamom powder 1/2 tsp
Cashews- few pieces.
Food colour ( optional ) 1 pinch.


Method :

In a pan add little ghee fry cashews till golden brown & keep it aside.

In a same pan fry rava till nice aroma comes, keep it aside.

Now in the same pan add 2 cups of water when it comes to rolling boil, simmer the gas add roasted rava slowly so that no lumps are formed, cook it covered for 2 minutes.

Now open the lid and add sugar, remaining ghee and keep stirring till it leaves sides of the pan at this stage add cardamom powder, food colour, and roasted cashews & mix well 

Palak, White Lobia Curry

Ingredients  :

Fresh palak 1 bunch
Lobia  small 1 cup

For Masala 

Grated coconut 1 cup
Tamarind - small gooseberry size
Roasted red chilli - 6-7
Coriander seeds - 1/2 tsp
Asafoetida - Gum variety ( Feenugreek seed size )

Salt
Coconut oil 2 tsp

 Method 

Soak lobia overnite  and pressure cook it for 2 whistles next day.

Chop palak roughly and cook it in small pan with little water.

Make masala by grinding  grated coconut, tamarind & red chillies into smooth paste, before taking out masala add asafoetida & coriander seeds and grind for 1 second.

Now add cooked palak to lobia & add masala, salt  & little water and boil it will.

Finally add coconut oil !!!

Enjoy with rice or roti :)

Gobi Stir Fry

Ingredients 

• Gobi florets 1 cup
• Potato chopped in cubes 1
• Tomato chopped in small pieces 1
• Red chilli powder 2 tsp
• Asafoetida  1 tsp
• Oil
• Mustard seeds 1 tsp
• Water 2 cups ( To boil the florets)
• Haldi powder - pinch . 

Method  :

•    Clean the florets & keep it aside
•   Boil about two cups of water to this add pinch of haldi & salt now cook florets in hot water for about 5 minutes ( Dont over cook it )Keep it aside
• Now in kadai add heat oil season it with musturd, asafoetida, & red chilli powder fry it for a minute.
• Now add chopped potato, cooked florets, tomato, salt and little water and cook it covered for 2-3 minutes !!!!

Relish wit hot rice ghee & dal :)

Akki Rotti

Ingredients :

• Rice flour 1 cup
• Water 11/4 cup
• Salt to tatse
• Oil 1 tsp

Method :

• In a wide bottom kadai boil water when it comes to boil take out 1/4 cup of water & keep it aside.
• To the remaining water add oil & salt, simmer the flame and add rice flour mix it well, switch off the flame and keep it covered for 10-15 minutes
• Now take out the dough, apply oil to the hands knead the dough well, at this stage if you feel if its dry add the water which you kept aside knead it really well
• Now pinch out lemon size dough and roll it thinly without pressure.
• In a pan add oil roast the rottis  both the side.

Enjoy with chutney or sambhar 

Broken Wheat Pulav

Ingredients 

Broken wheat 1 cup
French beans - 6-7
Carrot -1
Green peas 1 fistful
Onion 1 chopped lengthwise
Salt for taste
Water 3 cups

Seasoning 

Oil
Ginger Garlic Paste 1 tsp
Jeera - 1 tsp
Green chilli - 1

Masala Powders

Garam Masala 1 tsp
Red chilli Powder - 1/2 tsp

Coriander leaves for garnishing

Method  :

 Chop the vegetables & keep it aside

In a pressure cooker heat oil season it with jeera when it splutters add green chilli, ginger garlic paste. Now add chopped onion and fry it till it turn transparent.

Now add chopped vegetables fry it for a minute or so now add broken item, fry it.

Now add masala powders one by one, mix well, add salt & 3 cups of water & pressure cook it for 6 to 7 whistles.

Open the cooker when the pressure releases fully.

Garnish with coriander leaves. 

Serve hot !!!!

Moong Dal, Cucumber, Pomegranate Salad

Ingredients :

Soaked moong dal - 1 fistful
Chopped cucumber 1/2 cup
Pomegranate -1 fistful
Salt
Lemon juice
Coriander leaves.

Method :

In a bowl add all the ingredients , mix well & serve immediately 

  

Puffed Poori & Potato Bhaji

Ingredients  :

Wheat flour 1 cup
Maida 1 tbsp ( Optional )
Salt
Oil
Water 

Method :

In a large bowl add wheat flour, maida, salt , now add water little by little to form a dough.

Dough should be little stiff & hard.

Roll the dough  into small circles  & deep fry it :)

Note :

Roll the dough little thick which will make pooris to puff perfectly :)


For Potato Bhaji

Potato 4 medium size
Onion  2 large
Green chilles 1
Curry Leaves - few
Mustard seeds 1 tsp
Urdal 1/2 tsp
Jeera 1 tsp
Turmeric powder - 1/2 tsp
Ginger 1 inch finely chopped 
Coriander leaves - 2 tsp 
Oil
Salt
Water.

Method :

Pressure cook potatoes for  2-3 whistles, once pressure released completely chop them in cubes.

In a pan heat oil season it with, musturd, urdal, jeera, chopped green chilles, ginger & curry leaves, now add chopped onion, fry till it turn transparent.

Now add salt & haldi powder, mix well, now add boiled potatoes , little water & cook it covered.

Finally garnsih with coriander leaves 

Carrot Ground Nut Salad

Ingredients :

Grated carrot -2
Chopped onion 1
Ground nut - 1 fistful
Chopped coriander leaves - 2 tsp
Grated coconut 2 tsp ( optional )
Lime Juice 1 tsp

Method :

Soak ground nut in cup of water for 30 minutes.

Now in a bowl add grated coconut, chopped onion, soaked ground nut, & salt mix well.

Finally garnish with grated coconut, chopped coriander leaves & squeeze lime juice 

Serve immediately :)  

Urdal , Rice Dosa

Ingredients :

Urdal / split black gram - 1 cup
Dosa rice - 2 cups 
Salt
Oil for preparing dosa.


Method :

Soak urdal for & dosa rice separately  in enough water  for 4 hours.

Grind urdal and rice separately. ( First grind urdal and in the same jar grind rice )

Mix both the batter, add salt & allow it for fermentation overnite.

Next day heat tawa, add little oil and spread it over the tawa, add laddel ful of batter & spread it in circular motion, add fry it both the sides.

Relish with your favourite dip :) 

Alsande Upakri ( Long Beans Stir Fry )

Ingredients :

Chopped long beans 1 cup
Salt for taste 

Seasoning items 

Oil
Mustard seeds
Urdal
Red chillies 2-3

Garnishing

Grated coconut 

Method :

In pan do the seasoning with seasoning items.

Now add chopped long beans, salt, water & cook it covered until done

Garnish with grated coconut.

Serve hot with rice or roti :)

Surna Sukkhe ( Yam Dry Curry )

One of the yummiest Udupi Brahmin's Delicacy, which is normally served during wedding and other functions. Tastes heavenly with rice & rasam :) Got this recipe from one of the food group which I follow :)


  Ingredients :

Surnu / Indain Yam 250 gms

For the masala :

Grated coconut 1 cup
Musturd seeds 2 tbsp
Roasted red chillies 4-5

Seasoning : 

Oil
Mustard seeds 
Urdal
Curry leaves
Turmeric powder
Asafoetida

Jaggery 2 tsp


Method :

Cook yam in little water along with salt ( Make sure not to over cook it ), keep it aside

Prepare masala by grinding masala items without adding any water, & the masla should be very coarse.

In a pan do the seasoning with seasoning items, now add jaggery and cooked yam, check for the salt & add if necessary.

Cook it covered for few minutes.

Finally add ground masala, mix well & stir for few minutes :)

Relish with rice & rasam :)

Instant Sanna Khotto ( Instant Spicy Idlies )

Instant sanna khotto or spicy idlies are authentic konkani recipe which is yummy combo wit dal & rice :) These dish is normally prepared when you have loads of grated coconut :)As the name indicates " Instant " it can be prepared with in no time :) So here is the recipe.

Ingredients 

 Grated coconut 1 cup
 Idli rava 3/4 cup
Roasted red chillies 10 or more depending upon your preference
Tamarind - Gooseberry  size
Asafoetida - Generous amount 

Method :.


Grind grated coconut, tamarind , roasted red chillies & asafoetida  to  coarse paste

Wash idli rava  well & pour ground paste on idli rava, add salt & mix well

Batter should be thick but not dry .Keep aside for 10-15 minutes.

Pour the batter in idli mould or tray & steam it for 15 to 20 minutes.

Serve hot with coconut oil !!!

Note :

If you feel batter is too thick add little water .

5 minutes microwave choclate cake

Yummy 5 minutes chocolate cake simple to prepare, jiffy to finish :) 


Ingredients :

• Milk 1 cup
• Sugar 1 cup
• Maida 11/2 cup
• Coco powder 3 tbsp
• Baking soda 1/2 tbsp
• Baking powder 1/2 tbsp
• Oil 1/2 cup
• Venilla essence 1/2 tsp
• Lemon Juice 2 tbsp

Method :

• In a bowl add milk & sugar mix it till sugar dissolves.
• Add venilla essence
• Sieve all the dry ingredients well
• Now add dry ingredients to sugar milk mixture & mix well
• Add refined oil & give a good stir
• Finely add lime juice & give mix 
• Grease micro wave safe dish ( I used plastic ) pour the batter and micro wave it for 5 minutes :)
• Allow it cool for 10 minutes & cut it into pieces :)

Curry Leaves Chutney Powder

Healthy chutney powder which is yummy to relish with hot rice & ghee :) Its good side dish even for dosa & idli :) Got this recipe from one of my aunt :) So here is the recipe.


Ingredients :

• Fried gram/ Hurikadle/ Putani - 1 cup
• Fresh curry leaves - 2 big fistful
• Roasted red chillies 7-8
• Grated coconut - 1 fistful
• Asafoetida - generous amount
• Tamarind - small piece
• Salt to taste

Method :

• Clean the curry leaves, wash it & pat dry it on a clean kitchen towel or news paper
• Now in a kadai roast grated coconut till its light brown in colour & you get nice aroma.
• Now add curry leaves  fry till it shrinks in size & its crisp.
• Now add fried gram, tamarind & asafoetida  and give a good mix.
• Allow this to cool completely.
• Now make a smooth powder along with roasted red chilies & salt.

Store it in air tight container. Stays fresh for a month or so :)

Note :

• Sun dry your mixy jar before making the powder, because little moisture will spoil your powder.
• You can use dry copra instead of grated coconut :) 

Pineapple Gojju

Ingredients 

• Chopped pineapple 1 cup
• Grated coconut 1 cup
• Red chilies 8-10
• Coriander seeds 2 tbsp
• Methi seeds 1/2 stp
• Urdal 2 tbsp
• Jaggery 1/4 cup
• Salt for taste

Seasoning :

• Oil
• Mustard seeds
• Curry leaves.

Method :

• Cook pineapple along with jaggery in water.
• Fry  coriander seeds, urdal, methi seeds & red chillies in little oil.
• Grind fried items along with cup of grated coconut into smooth paste.
• Add ground masla to cooked pineapple, add salt & boil it well.
• Finally season it with seasoning item :)

Gojju is ready to relish :)

Lemon Rasam

Spicy, tangy, rasam which tastes heavenly with hot rice or as a chilled drink after heavy lunch :) Got this recipe from one of food groups in Face Book.

Ingredients :

• Green chillies 4-5
• Grated coconut 1 cup
• Salt for taste
• jaggery  small piece
• One lemon.   

Seasoning :

• Mustard seeds
• Curry leaves 
• Oil

 Method :

• Fry green chillies in little oil
• Grind chillies along with grated coconut, salt & jaggery
• Add required water to make it thin.
• Squeeze one whole lemon juice, mixwell
• Give tadka with seasoning item. 

Note :

 No  need to heat this rasam :)

Rava Guliyappa ( Paniyaram, Appe )

Guliyappa  one of the famous & common breakfast item prepared in South India. Its known by different names like, Paddu, Paniyram, Appe etc. This guliyappa are cooked in special pan meant for preparing guliyappa :). I got tried this instant guliyappa recipe from " cook with smile " by Smitha Kallurya. Thank you smitha for the yummy recipe. I did a little variation  to the original recipe.


Ingredients :

• Sooji rava 1 cup
• Rice flour 1/ 4glass
• Phova ( thin variety) 1 fistful
• Curd+ water 1 glass more or less
• Baking soda 1/ 2 tsp
• Jeera 1 tsp
• Onion 1 finely chopped
• Salt
• Corriander leaves.

Method :

• Soak phova in water for 5 minutes, mash it once it absorbed all the water.
• Now to this add rice flour, sooji rava, salt,  curds & water, give a good mix.
• Keep aside for 15 to 20 minutes. ( Add water if the batter thickens )
• Add onion, jeera, coriander leaves, soda & mix well
• Heat  guliyappa pan, add little oil in all the holes.
• Pour the batter into each hole  of the pan and cover the pan
• Let them cook on medium flame, once you notice top is steamed & cooked turn them with help of spoon, let them cook uncovered for few minutes.
• Follow same procedure for remaining batter,

Serve hot with chutney or sambhar :)

Note :

• Batter should be thiner than idli batter, but thicker than dosa batter.
• Cook then in low flame, which will give you crispy & soft guliyappa
• Tastes best when its hot!

Tomato, Potato Gojju

Simple, Lip smacking yummy gojju, which goes really well with hot rice & dal :) Here is the recipe.

Ingredients :

• Potatoes - 2 big or 3 small
• Tomatoes -2 large
• Green chillies 2-3
• Salt 
• Asafoetida - generous amount

For seasoning :

• Oil- 2 tsp
• Curry leaves - few
• Mustard seeds 1 tsp
• Urdal 1/2 tsp
• Broken red chillies 2.

Method :

• Pressure cook potatoes & tomatoes for 2 whistles ( Reserve boiled water )
• Smash it well with smasher.
• Crush green chillies in pestle & morter
• Add chilies to smashed item, add little water to get gojju consistency.
• Add salt, asafoetida mix well
• Season it with seasoning item.
• Garnish with coriander leaves.

Gojju is ready to serve :)

   

•  

Urdal, Moong Dal Idlies

Specialty of this idli is its "no rice idli " . Here we use only urdal ( Split black gram ) & Moong dal ( Green Gram Dal ). One of the healthiest breakfast recipe specially for those who want to reduce the weight ( as there is no rice  here ).

Ingredients :

• Urdal 1 cup
• Moong dal 1 cup
• Salt to taste 

Method  :

• Soak both the dals separately  in enough water for 2 hours.
• Grind  urdal first once its smooth, add moong dal & grind it into smooth batter.
• Add salt.
• Refrigerate the batter overnite, or else the batter will over ferment & turn sour  
• Heat the idli steamer, grease the idli moulds, pour the batter & steam it for  20 minutes.

Serve hot with your favourite dip :)

Note :
You can add finely chopped ginger & green chillies, but we prefer normal plan ones as  ginger is big" no "at my place :)
You can prepare ldlies soon after  grinding the batter without fermentation 

Cucumber Sweet Idlies

Cucumber Idli 

A authentic konkani dish which tastes heavenly with melted ghee :) As cucumber has innumerable health benefits, this idli is one of the yummiest, healthiest breakfast item :) 

Ingredients :

• Idli rava ( Rice rava ) 1 cup
• Cucumber 1 large or 2 medium
• Grated coconut 1 1/2 cup
• Salt to taste
• Jaggery to tatse

Method :

• Dry roast idli rava for 5 minutes, wash it and drain all the water.
• Grate the cucumber & squeeze out extra water
• Grind grated coconut with salt & jaggery ( Use cucumber water to grind )
• Mix rava, ground coconut & grated cucumber.
• Heat the idli steamer, grease the idli mould , pour the batter & steam it for 20 minutes.

Serve hot with ghee :)

Note :

You can place small pieces of turmeric leaves  in the moulds before pouring the batter, which enhances the taste of Idli. 

Rice Idlies

Idli staple breakfast item which is loved by almost all :) So need of introduction of this yummy filling breakfast.

Ingredients  :

• Urdal ( split black gram ) 1 cup
• Idli rava ( Rice rava ) 2 cup
• Salt 

Method :

• Soak urdal in enough water for 2  to 3 hours.
• Grind urdal into a smooth batter by adding water.
• Remove the batter once done.
• Wash idli rava with enough water for 2 times & squeeze out the extra water.
• Now add rava to the batter, add salt  mix well & allow it for fermentation overnite.
• Pre heat the idli steamer, grease the idli mould, pour the batter & steam it for 20 minutes.

Serve hot idli with chutney or sambhar :)

Tips :

1) Grind batter in wet grinder, which gives you soft & fluffy idles.
2)To know the right consistency of the batter pour spoonful of batter in cup of water, if it floats on the water, thats the right consistency :)
3)If possible grind the batter with chilled water, which makes the batter fluffy.  




   

Pesrattu ( Green Gram Dosa )

A healthy filling breakfast recipe, from the state of " Andhra ". This is nutritious dosa. Dosa is normally served with upma  or with coconut chutney. Here comes the recipe.


Ingredients :

Green Gram 1 cup
Rice flour 1/4 tbsp
Chopped coriander leaves 1/4 cup
Salt for taste 

Method :

Soak green gram in enough water overnite.

Next day grind it into smooth batter with enough water.

Add rice flour, salt and chopped coriander leaves.

Add water to get dosa batter consistency.

Heat tawa apply oil, pour a ladel ful of  batter , spread it in circular motion , apply oil to the sides & roast it both sides :) Crisp dosa ready to serve.


Note :

You can add finely chopped green chilles, ginger, But I  prefer  plan one :)

You can also add finely chopped  onions as toppings. 

   

Paper Dosa ( Version 2 )

 Crispy paper dosa, simple recipe with little prior plan to soak dal & make batter & fermentation. Next day yummy dosa to relish :) Got this recipe from FB friend Nandini Kini :)

Ingredients 

• 1/2 cup urad dal/ Skinless split white lentils
• 2 tblsp dosa rice
• 1/2 tsp methi/fenugreek seeds
• 2 tblsp maida
• 1 1/2 cups rice flour
• Salt to taste
• Oil for making dosa

Method:

     Soak dal, methi seeds and rice in water for 5-6 hrs in water

     Mix rice flour and maida in 2 cups water for 5-6 hrs

     Wash and grind to a fine paste and add rice flour and maida mixture to it

     Mix well, add salt  and ferment it for 7-8 hours

     Heat tava and make thin crisp dosasa adding oil or ghee

    Dosa is ready to relish with with your favourite dip :-)

Maa Ladddu ( Fried Gram Laddu )

One of the simplest yet yummiest laddu ever tasted! You can prepare this within 20 minutes !!! Simplest recipe with few ingredients. Got this recipe from one of my face book friend.



Ingredients 

•  Fried Gram 3/4 Cup
• Sugar 3/4 cup
• Ghee 1/2 cup minus 1 tbsp
• Cardamom Powder.

Method :

 Powder fried gram & sugar in a mixer.

Finely sieve it so as to get nice powder.

Add ghee & cardamom powder, when its still warm to touch make laddu !!!

That's it :) Laddu is ready, store it in air tight container :)


  

Kelya Koddel ( Raw Banana curry )

Ingredients :

Raw Banana 1
Grated coconut 3/4 cup
Roasted red chillies 5-6 ( Depending upon spiciness you prefer)
Tamarind - Marble size

Seasoning :

Garlic pods 5
Coconut oil 

Method :

Peel the skin of the banana and chop it into big chunks , soak it in the water to avoid blackening.

Cook banana in little water, cook till its cooked.

Prepare masala by grinding grated coconut, red chillies & tamarind into smooth paste.

Now add ground masla to the cooked banana, add little water, salt and boil well.

Finally season it with garlic pods !!!

  

Janmashtami Laddu

Janmashtami Laddu basically knows as " Ashtami Undoo "  in Konkani language, this is normally prepared in  Udupi, Mangalore regions :). So here is the recipe.Got this from my hubby's aunt !!!


Ingredients :

Layi pitto ( Popped rice) coarse powder - 2 cups
Dark jaggery ( Antu belle )- 1 cup
Groundnuts  -1/4 cup
Seasame seeds -2 tsp
Cardamom powder - 1 tsp
Ghee  -2 tsp


Method :

• Dry roast seasame  seeds until it starts spluttering, once its done keep it aside 

• Fry groundnuts on medium flame, once its slightly brown in colour allow it to cool once it cools down peel it & break it into two pieces.

• Now in a thick bottom kadai add jaggery & 1/4th cup of water & start  melting it on low flame , once the jaggery melts completely it will start boiling . Here care should be taken to see the right consistency of jaggery syrup, to check this add 2 drops of melted jaggery in a bowl containing water, if the jaggery forms a small ball  then that's right consistency. Once this consistency is formed add groundnuts, seasame seeds, ghee & mix well and finally add popped rice mix well & make laddu when its still hot.

   Laddu is ready !!! Store it in airtight containers:)


Note :

  Getting jaggery  syrup is little tricky if u don't get the right consistency your laddus will either turn 
  hard of they will not form laddu shape!!

 If you don't get dark jaggery you can try this with normal jaggery too


 

Urdal Rava ( Semolina ) Dosa

Ingredients  :

• Urdal 1 cup
• Semolina ( Rava ) 1 1/2 cup
• Oil for roasting.

Method :

   Soak urdal for 2 hours , and grind it into smooth batter.
  
   Add rava, salt mix it well, the batter should be little thick then normal dosa batter. 

   Heat tawa, once hot smear oil and pour laddel full of batter & roast it both sides till its golden 
  brown :)

  Enjoy hot dosa with your favourite dip !!!
  

 Note : No need to ferment the batter, you can prepare dosa once the batter is ground :)

          Or you can add rava to leftover ( fermented ) dosa batter, there wont be any change in tatse !!!

Baked Masala Peanuts

A perfect guilt free evening snack!!! Baked masala peanuts:) Tastes really yummy with cup of Tea or coffee :)


Ingredients :

• Ground nuts 1 cup
• Chilli powder 2-3 tsp
• Asafoetida 1 tsp
• Gram flour 3 tbsp
• Oil 1 tbsp
• salt for taste

Method : 

• Wash the ground nuts & drain the water completely, add chilli powder, asafoetida, salt  and keep it aside for 30 minutes.
• Sprinkle gram flour and oil & mix well
• Microwave at high speed until its done.
• Keep mixing it every two minutes or else they may not roast well.
• Once peanuts turn hard & masala coats well remove it from microwave.

Once done store it in airtight container :)

Notes :

• Time of baking  varies from microwave to microwave, mine took nearly 6 minutes.
• Once its done you may feel its not crunchy, but once it cools down it will be crunchy

 

Sanna Idli ( Spicy Idli )

This dish is authentic konkani recipe which is normally served as side dish for rice and dal!!! This dish requires little preparation for soaking the ingredients but the outcome is yummy:)


Ingredients :

• Dosa rice 1 cup
• Toordal 1 fistful ( optional )
• Grated coconut 2 cups
• Tamarind - gooseberry size
• Roasted chilies - 8-10
• Asafoetida - generous amount .

Method :

• Soak rice and dal for 2-3hours
• Grind roasted chilies, tamarind and grated coconut first without adding water
• Now add soaked item & grind it into coarse batter by just sprinkling water. 
• Before taking out masala add hing & grind it again.
• Steam it in idli stand for 20-25 minutes.

Notes :

• Take care while adding water, if you add too much water while grinding the battery will be sticky & idlis will turn hard so just sprinkle water !
• This dish requires more grated coconut so be generous in adding coconut, if you add less coconut idli will turn hard & you have to compromise with taste :)
• You can add finally chopped onions, cabbage or methi leaves to the batter& prepare idlis

 

Cabbage Dry Sabzi

Ingredients :

• Lengthwise chopped cabbage 2 cups
• Chopped onions -2
• Chopped tomatoes 1
• Salt for tatse

For Seasoning :

• Oil 3 tsp
• Musturd seeds 1/2tsp
• Red chilli powder 3 tsp or more according to your tatse
• Asafoetida 1 tsp 

Garnishing :

• Finley chopped coriander leaves 2 tsp
• Lemon Juice 1 tsp

Method:

             In a kadai heat oil and season it with seasoning items, now add chopped onions and fry till it turn translucent , add chopped tomatoes and fry till it turn mushy, finally add chopped cabbage, salt  and sprinkle little water and cook it till its done.

Squeeze lime juice & garnish it with coriander leaves !!!!

Serve hot with Roti !!!



Note :

* Don't add too much water and make it mushy, let it be little crunchy :)

    
 

Piyava Tambali ( Onions in Ground Masala )

Quick, easy & simple "konkani recipe" which is great accomplishment with hot rice :)  It comes to your rescue when you feel lazy to cook or you have no vegetables :) It requires only few ingredients.


Ingredients :

• Grated coconut 1/2 cup
• Roasted red chillies 2 or more 
• Tamarind - small piece
• Finely chopped onion-1
• Salt for taste
• Coconut oil - 2 tsp

Method:

• Grind grated coconut along with chillies, tamarind & salt to fine paste.
• Add water depending upon the consistency you prefer
• Add chopped onion, coconut oil & mix well 

Piyava tambali is ready  to relish with hot rice :)

Ragi Juice ( Finger millet Juice )

Relishing "summer drink " to beat the heat. Ragi is rich in calcium, iron, protein & many other minerals. Its low in fat. Its consumption will help us to reduce blood sugar level  in our body & Its very helpful to recuce the weight.

This  juice is famous in coastal part of Karnatka specially Mangalore & Udupi.


Ingredients :

• Whole ragi 1/2 cup
• Milk 1 cup
• Powdered jaggery 1/2 cup
• Cardamom powder 2-3 tsp

Method :

• Wash & clean ragi well.
• Grind it in mixer adding sufficient water in steps & strain it in clean muslin cloth.
• Now add powdered jaggery & stir it well so that jaggery dissolves in juice
• Finally add cardamom powder 

  Serve it chilled !!!