Mushroom Coriander Green Masala

Ingredients :

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

For the Green Masala :

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

For Garnishing :

• Coriander leaves 
• Cardamom powder.

Method :

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

Serve hot with  phulka !!! 

Vegetable Pulav with Ground Masala

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


Ingredients: 

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

For the ground masala :

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

Method :

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

Enjoy aromatic pulav with your fav raita !!!!

Bhenda Gojju ( Ladies Finger Salad )

Ingredients :

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

For tempering :

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

Method :

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

Serve as a side dish with rice

Vali Koddel ( Malabar Spinach Curry )

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

Ingredients :

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

For the masala :

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

For Tadka :

• Oil  3-4 tsp
• Crushed garlic 6-7

Method :

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

Enjoy with hot rice !!

Instant Tomato Rasam

Ingredients :

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

Seasoning :

• Ghee 2 tsp
• Crushed garlic 2-3.

Coriander leaves for garnishing. 

Method :

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

Relish it with hot rice and some papads !!

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

Churmundo ( Wheat Flour Laddu )

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


Ingredients :

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

Method :

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

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

Note :

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

 

Ragi Rava Dosa with Coriander Leaves Chutney

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


Ingredients :

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

Method :

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

Note :

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

Coriander Leaves Chutney :

Ingredients :

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

Method :

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

Kanda Poha

Ingredients :

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

For garnishing :

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

Method :

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

Enjoy phova with thin sev or any other mixture.

Sabudana Idli ( Sago Pearls Idli )

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

Ingredients :

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

For seasoning 

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

Method :

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

Enjoy idles with your fav dip!!!!

Kirlanu Mooga Ambat ( Sprouted Green Gram Curry )

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

Ingredients :

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

For masala :

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

Method :

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

Relish it with rice !!!!

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

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

Ingredients :

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

Seasoning :

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

Method :

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

Bajji Ambat ( Amaranth Leaves curry )

Ingredients :

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

For Masala:

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

Oil for seasoning & salt to taste.

Method :

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

Have it even with rice or roti !!!!

Charmbure Polo ( Puffed Rice Dosa )

Ingredients :

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

Method :

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

Enjoy with your favourite dip !!!

Kuvale Sasam ( Ash Gourd Curry )

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

Ingredients :

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

Seasoning :

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

Method :

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

Enjoy with hot steamed rice !!!

Batate Vagu ( Coconut based spicy poatato curry )

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

Ingredients  :

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

For Masala :

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

Seasoning :

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

Garnishing : Coriander leaves .

Method :

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

Relish it hot !!!!

• 
  

Ponsa Idli ( Jackfruit Idli ) - Version 2

Ingredients :

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

Method :

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

Serve hot with Ghee or Butter.

Ponsa Idli ( Jackfruit Sweet Idli ) - Version 1

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

Ingredients :

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

Method :

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

Serve Hot !!!

Urdal Ragi Dosa

Ingredients :

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

Method :

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

Relish with dip of your choice !!!

Magge Surnali ( Mangalore Cucumber Dosa )

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


Ingredients :

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

Method :

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

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

Serve hot with chutney of your choice :)!!

Home Made Ghee ( Clarified Butter )

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

Procedure :

Making Butter 

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

Making Ghee :

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

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

Karathe Talasan ( Bitter Gourd Garlic Stir Fry )

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

Ingredients :

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

Method :

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

Serve hot !!!