Phanna Doddak ( Urdal Seasoned Pancakes )

Ingredients 

Urdal 1 cup
Rice Rava 2 cups
Salt to taste.
Oil for taking dosa
Mustard seeds 2-3 tsp

Method 

Soak urdal for 2 hours

Grind it into smooth batter add salt rice rava & ferment it overnite.

Next day heat deep bottom kadai, add oil & season it with musturd, add ladel full of batter & cook it covered, spread oil to the sides & roast it both sides.

For Chutney :
 Grated coconut 3/4 cup
Green chilies 2-3
Tamarind - small seed size
Salt

Seasoning
Oil 2 tsp
Mustard seeds 1 tsp 
Curry Leaves - few
Hing powder 1 tsp

Method :
Grind grated coconut, chillies , tamarind & salt to smooth paste , season it with seasoning items.

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 !!!!