Tomato Pudina Bhath

Here comes easy one " pot meal " tomato pudina bhath !!!! super esay & super delicious!!!! 
Thanks Sandhya Puranik  for the recipe :)

Ingredients 

Rice 1 cup 
Water 2 - 3 cups ( Depending upon quality of rice )

To be grind into smooth paste 

• Mint leaves - 1 fistful
• Coriander leaves- 1 fistful
• Green chillies 2-3
• Ginger 1'' piece
• Cloves 4-5
• Grated coconut 2-3 tbsp( optional )
• Cloves 2-3
• Cinnamon- small piece
• Saunf - 1 tsp

To Season 

• Oil 2 tbsp
• Onions 1 big or 2 small
• Saunf  1 tsp ( Just crush it to get real aroma )
• Chopped tomatoes 4-5
• Mint leaves - fistful

Salt to taste .

Method :

• Make a smooth paste of " to be grind items "
• In a pressure cooker add oil, add chopped onions, saunf & chopped tomatoes, fry till it turns mushy add mint leaves fry it again.
• Add ground paste & saute till oil appears.
• Add rice, water & salt 
• Pressure cook it for 2-3 whistles
• Allow the pressure to release & fluff it with  fork.

Relsih it  hot with raita :)

NOTE : Do not use Basmathi Rice use regular rice like sonamassori  or any other rice which you use for regular cooking !!!

Mixed Pulses Curry

One of the yummiest & and easiest recipe which goes really yum with "roti" or with rice & dal :) You require only limited items which is there in your pantry :) Got this recipe from one of the food groups which I follow :) Here comes the recipe.

Ingredients :

Any pulses 2 tbsp each ( I used rajma, chowli, white navy beans )

Butter  for seasoning 

To be grind 
Onion 1 big or 2 small
Tomatoes 2
Ginger 1 '' piece
Garlic -6

Spice powder
Jeera powder - 1 tsp
Coriander powder -1 tsp
Red chilli powder - as per your spice level
Turmeric powder - pinch
Garam Masala - 1 tsp

To Garnish 
Coriander leaves 
Pudina Leaves 
Saffron ( Pinch )
Fresh cream 
Butter 

Method:

• Soak pulses overnite, pressure cook it with salt next day
• Grind " to be grind " items into smooth paste.
• Heat kadai add butter, add ground masla & fry till it leaves the side & you get nice aroma.
• Add all spice powder one by one  & fry well
• Add cooked pulses
• Add little water & salt ( check salt before you add as pulses already has salt )
• Boil it for few minutes
• Finally garnish it 

Relish with rice or roti :)

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 :)