Bitter Gourd Rava Fry

"Bitter gourd rava fry" tastes heavenly with bowl of curd rice or even with dal rice :) I bet you wont stop at one  as you can hardly make out its bittergourd :P.  My sis told me this recipe :) so here comes the recipe :) 

Ingredients : 

Bitter gourd - 1 medium
Red chilli powder - 2 tsp
Asafoetida  powder -1/4 tsp
Salt to taste
All purpose flour - 1/2 tsp
Semolina/ Medium Rava -2 tbsp
Oil for deep frying.

Method :

Chop the bitter gourds into thin round.

In a bowl add red chilli powder, asafoetida & salt mix well.

Add chopped bitter gourds, mix well so that spice powders coats well

Now sprinkle all purpose flour ( it acts as binding agent )  again give a good mix.

Keep this mixture aside for at least one hour.

After an hour roll them over rava & deep fry them in batches :)

Enjoy super crisp fries :)!!!!

Ambuli Chutney ( Raw Mango Chutney )

Yummy, tangy. spicy, lip smacking chutney which goes really well with rice & dal or even with idli, dosa etc. :) I just love this chutney with dal & rice. So here is the simple recipe of yummy chutney :)

Ingredients : 

Chopped raw mango pieces ( Preferably totapuri ) 1/4 cup

Grated coconut 1/2 cup

Green chillies 2-3 ( more if you prefer more spice )

Garlic pods 4

Salt to taste.

Method :

In lil oil fry 2 garlic, when  it becomes light brown add green chillies fry it for a minute.

Now grind roasted item along with grated coconut, mango pieces, 2 raw garlic pods & salt into fine paste.

 Enjoy it with rice, dosa or idli :)

Jeev Kadgi Phodi ( Bread Fruit Fritters )

Ingredients :

Thinly sliced bread fruits  15-20
Besan/ chickpea flour - 3/4 cup
Cumin seeds / jeera 1/2 tsp
Red chilli powder - 1 tsp or more depending upon spice level you prefer
Asafoetida -1/4 tsp
Salt for taste
Oil for deep frying

Method :

In a bowl  add besan, red chilli powder, asafoetida, cumin seeds, & salt mix it well.

Now add water to form a lump free batter. The consistency of the batter should be thick enough to coat the bread fruit slices.

Now dip the slices of bread fruit one by one & deep fry them in batches until golden brown & crisp.


Relish it hot with cup of coffee or tea :)

Gardudde Halwa ( Bottlegourd Halwa )

Ingredients :

Grated bottle gourd 2 cups

Powdered Jaggery 3/4 th to 1 cup ( as per sweetness you prefer) 

Ghee 2 tbsp

Cardamom powder 1 tsp

Fried nuts 1 tsp.


Method :

In a nonstick pan add grated bottle gourd, & cook it on medium to high flame, until water evaporates, & bottle gourd cooks well.

Add powdered jaggery &start stirring  till jaggery dissolves completely,  and it forms a huge mass.

Now add ghee, cardamom powder & fried cashew nuts & mix well.

Halwa is ready to relish !!!

Serve hot or chilled :)

Phova Panchkadayi ( Sweetened Rice Flakes )

Phova Panchkadayi is one of the simple dish, which is normally prepared  as " Naivedya  ". Its one of the konkani dish. In konkani Phovu means rice flakes, & panchkadayi means rice flakes mixed with jaggery, ghee & cardamom powder. I got this dish from my mother. So here is the recipe.


Ingredients :

Rice flakes 1 1/2 to 2 cups

Jaggery 1/2 cup

Grated fresh coconut 1/2 cup

Black sesame seeds  1/2 tsp 

Ghee  2 tsp.

Water 2 to 3 tsp ( Melt the jaggery )


Method :

Dry roast the sesame seeds  until it splutters, keep it aside.

Take wide bottom kadai, add jaggery & water and allow it to melt.

Once it melts completely & comes to boil add grated coconut mix well & heat it for further 2 mins & switch off the flame.

Now add ghee, cardamom powder, mix well & allow it to cool.

Once it cools completely add rice flakes in small amount until you get homogeneous mixture.

Phova Panchkadayi   is ready!!! 

Carrot Milk Shake

Delicious, thick, creamy carrot milk shake which tastes heavenly when served chilled :) one of the yummy shakes to beat the heat :)!!!!

Ingredients 

Carrot 4-5
Sugar 4-5 tbsp ( depending upon sweetness you prefer )
Thick milk 2 cups.

Method :

Peel the carrots & chop them into big chunks.

Cook it in 1/4 cup of milk until its soft or pressure cook it for one whistle.

Now blend cooked carrot along with remaining milk until everything blends well.

Serve it chilled :)

Bhenda Upkari ( Ladies Finger Stir Fry )

  Ingredients :

  Ladies finger ( Tender ones ) -20 to 25

  Seasoning items :

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

Salt to taste.

Grated coconut to garnish. ( Optional )

Method :

Wash & clean ladies finger, & pat them dry

Chop them into 1" inch pieces.

In a kadai  heat oil& season it with  seasoning items.

Now add chopped  ladies finger, & salt.

Cook it uncovered in low flame, until done, stir it in between to avoid it from burning.

Garnish with grated coconut.


Serve hot with rice or roti !!


Note :

 Cook it uncovered until its done.

 Donot add any water for this stir fry, which will make stir fry tasty & non sticky :).

Rulava Idli ( Urdal, Semolina Idli )

Ingredients :

Urdal  1 cup
Rava/ semolina - In between 1 1/4 to 1 1/2 cup ( depending upon the quality of urdal )
Salt to taste.


Method :

Wash urdal & soak it in enough water for 2 hours

Grind it to a fine batter, by adding water.

Now  to the batter add rava & salt , mix well

Preheat the steamer, grease the idli moulds, pour the batter & steam it for 20 mins.

Serve hot with chutney, sambhar or any side dish of your choice !!!

 Note :

Its no fermentation recipe, and usually prepared during fasting days , as it doesn't contain rice.

Currybevu Tambali

Ingredients :

Curry leaves 10-15
Cumin seeds 1/2 tsp
Green chillies 2-3
Grated coconut 3 tbsp
Curds  1/2 cup
Salt to taste.

For seasoning  

Oil - 2 tsp
Mustard -1 tsp
Urdal- 1/2 tsp
Broken red chilles -1

Method :

In a lil oil fry curry leaves along with green chillies & jeera.

Whisk the curds well.

Now grind fried items along with grated coconut with the help of curds into smooth paste, add more curds if you want thin consistency.

Add salt, mix well & finally season it with seasoning items.

Goes well with hot rice :)

Pathrado

One of the most famous  Konkani Delicacy which stands next line after " Dalithoy ". This is prepared with a leaf called " colocasia  leaf ". I guess no konkani people will say no to this typical dish pathrado.  My hubby is one person who dies for this dish, he always tells there should be one such software with which we can relish this pathrodo, which may be prepared in any part of the World :P. ( Jokes apart ).There are few methods with which its prepared. Here I am sharing one of the method which I normally follow :)

Ingredients 

Colocasia leaves 15-20 tender ones
Rice - 1 cup ( Dosa rice )
Grated coconut - 3/4 grated part of half coconut
Tamarind - Big gooseberry size
Asafoetida - size of chana
Roasted red chillies 15-20 ( depending upon the spiciness you prefer )
Beaten rice / phova  ( thin variety )- 1 fistful ( thats make the pathrodo soft )
Salt for taste

Method :

Soak rice in  in enough water for hour or two. drain it completely

Wash & clean the leaves, remove the fibre from the leaves.

Grind soaked rice, along with grated coconut, chillies, tamarind, phova & salt  to a semi soft paste, finally add asafoetida & grind once.

Now on a kitchen slab place huge leaf facing upside down ( back surface up, & stalk end towards  you )

Start smearing layer of masla on the leaf ( see that masala covers all over ), place smaller leaf over it & repeat the procedure for 6 to 7 leaves.

Now first fold the sides & roll them tightly to form a cylindrical shape.

Repeat the procedure with remaining leaves.

Preheat the steamer and steam it for 25 to 30 mins.

Once its done, cut it into slices of desire thickness.

Relish hot with  coconut oil as a side dish with rice & dal or as a snack with  a hot cup of chai or coffee :) 


Notes :

Make sure the batter is not too thick nor too thin, it should be in such a consistency which is easy to smear on the leaf, so take care while adding water.

 If while cleaning the leaves if you get itching in your hands, its a indication that you will get itchiness once you eat pathrodo, in that case increase the amount of tamarind, which will reduce the itchiness :)

Eggless Dates Cake

Ingredients : Recipe source : Sharmispassion 

Maida 1 cup

Dates 18 nos

Milk 3/4 cup

Granulated sugar 3/4 cup

Oil - 1/2cup

Baking Soda 1 tsp

Nuts - 1 tbsp

Method :

Soak  dates in milk, set aside to make it soft.

In a bowl add sugar, milk & oil, stir until sugar dissolves.

Sieve maida & soda twice.

Grind the dates to a fine paste, add dates paste to milk sugar mixture & mix it well.

Add maida  & mix well.

Add nuts & give a good stir.

Preheat oven @ 180 degree c

Grease the cake pan with oil & lil flour.

Add prepared batter.

Bake it for 35 to 40 mins ( check after 30 mins ) & proceed accordingly.

Cool down the cake completely on a wire rack & slice it out!!!

Eggless Vanilla Sponge Cake

Ingredients : Recipe Source : Yummy Tummy 

Maida/ all purpose flour - 11/2 cup / 180 gms

Sugar - 3/4 cup / 150gms

Baking powder-1 1/4 tsp

Baking Soda 1/2 tsp

Salt - pinch

Yogurt - 1 cup/ 240ml

Oil - 1/2 cup/ 120ml

Vanilla Essence - 1 tsp

Milk as needed to make the batter thin

Method ;

Oil a cake pan, dust it with flour, keep aside.Preheat the oven at 180 degree c.

Sieve, flour, baking powder, baking soda, salt add it to a bowl, n mix it well.

In a large bowl add oil, sugar,  & yogurt and mix it well till sugar dissolves.

Now add in flour mix & fold gently.

At this stage if you feel batter is thick add in lil milk.

Transfer this mixture to the pan & cook it for 40- 45 mins.

Now remove the pan from try & allow it cool

Invert it on cooling rack & let it cool completely.

Slice & serve ;)

Chow Chow Bhath

One of the authentic " Bengaluru Breakfast ". This chow chow bhath is combination of  upma & sheera ( Pineapple pudding normally ) normally accompanied chutney!  Almost all restaurants in Bangalore will have this item in their menu :)  So here comes the recipe.

Ingredients :

 Rava/ cream of wheat/ Semolina - 1 cup

To season :

Oil/ Ghee 2-3 tbsp
Mustard 1 tsp
Urdal 1/2 tsp
Green chillies 2-3
Curry leaves - few
Cashew pieces - few
Chopped onion -1
Chopped tomatoes - 1
Vangi Bath powder 2 tsp ( Optional )

Water 2 1/4th cup
Salt to taste
Sugar 1 tsp

To Garnish

Grated coconut 1 tbsp
Coriander leaves
Lemon juice - 1 tbsp.

Method :

In a kadai heat tbsp of oil & roast the rava, till nice aroma comes, take care not to burn it, keep it aside.

In a same pan at remaining oil & ghee and musturd seeds, when it splutters add urdal, green chillies, curry leaves & cashew pieces & fry it for a minute or so.

Now add chopped onions fry it till it turns translucent, add tomatoes fry it till it turns mushy, now add salt, sugar & vangibath powder & again fry it.

Now add  water & allow it boil , once it comes to rolling boil, simmer the flame and add roasted rava slowly , stirring continuously  so that no lumps are formed.

Close the kadai with lid, once rava gets cooked completely, add grated coconut, coriander leaves & lime juice.


Sheera Recipe  :

Rava/ cream of wheat/ semolina - 1 cup
Ghee 1/4 cup
Sugar 3/4 cup ( increase it if you want more sweetness )
Cardamom powder - 2 tsp
Broken cashews & raisins - few
Water 2 1/4th cup

Method :
Roast rava in lil ghee till nice aroma comes, keep it aside.

In the same pan fry cashews & raisins, keep it aside.

Now add water & allow it boil, once it comes to rolling boil, simmer the gas, add rava slowly.
stir continuously so that no lumps are formed, cook it covered.

Once rava gets cooked add sugar and stir continuously, add this stage   rava becomes watery, continue stirring till it forms a huge mass.

Add ghee, cardamom powder stir well.

Finally add broken cashews & raisins.

Relish  this  chow chow bhath :)

Bhenda Sagle ( Ladies Finger Masala ) )

Ingredients :

Tender Ladies Finger -10 to 15
Tamarind juice  2 tbsp

For the masala :

Grated coconut 3/4 cup
Roasted red chillies 6-7
Coriander Seeds 2 tsp ( roasted )
Feenugreek/ Methi Seeds 1/2 tsp ( roasted )

Seasoning 

Mustard seeds 1 tsp
Curry leaves - few

Method :

Soak tamarind in hot water for 5 to 10 minutes, squeeze out the juice keep aside.

Wash & dry pat the ladies finger, trim the edges, & cut it into 2 inch piece.

Now in a kadai add the tamarind juice, & chopped ladies finger & fry it till ladies finger get cooked & become tender, keep aside.

Prepare masla by grinding masla items into smooth paste.

Add ground masla to cooked ladies finger, add 1/2 cup water, salt & boil it for a minute or so.

Finally season it with seasoning items :)

Relish it with rice or roti :)

Nanchane Duddali ( Finger Millet Halwa )

One of the traditional, yummy  & healthy dish !!! Actually this is the  first" sweet dish " I ever tried after marriage !!!! Got this recipe from my Mil :). Its her signature dish!!!! Though its a tedious job, end result is just superb :):)

Ingredients :

• Whole ragi ( Finger millet ) 1 cup
• Powdered jaggery -1/2 cup or according to sweetness u prefer
• Powdered cardamom 1 tsp
• Clarified butter/ Ghee - 2 tsp.

Method :

• Wash & clean ragi 2 to 3 time
• Grind it finely adding water in steps
• Strain the ground mixture in a strainer
• Repeat the process 3 times adding water to residue left in strainer
• Apply ghee to wide bottom kadai, pour the ragi extract, add jaggery & cardamom powder.
• Start heating it in low flame & keep stirring
• After few mins liquid starts to get thicken, continue till you get solified huge mass .
• Turn off the heat, pour it into ghee smeared plate, spread it evenly.
• Allow it to cool & cut it into desired shapes.

Tastes great when served chill !!!

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 :)

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 :)