Curd Rice

A yummy  one pot meal " mosranna" or "curd rice ". Simple to prepare, yummy to relish !!!!


Ingredients :

• Cooked rice 1 cup
• Curds 1/2 cup
• Salt for taste 

Tempering :

• Oil
• Mustard seeds
• Urdal
• Broken red chilies 2
• Curry leaves  few

Garnishing : 

•     Coriander leaves 

Method :

           Mix rice, curds and salt, smash it little.

           In a wok add little oil season it with seasoning item and pour this into curd rice mixture and mix well, garnish with  coriander leaves!!!


         Serve with pickle !!!!

Note :

You can add finely chopped green chillies, grated carrot,and  pomegranate  too :)

  

Kadgi Chakko ( Raw Jackfruit Dry Sabji )

Another konkani seasonal delicacy, a yummy combo for rice and dalithoy.Here is the recipe


Ingredients :

• Small raw jackfruit 1
• Salt for taste
• Powdered jaggey 2 tbsp ( optional )

For masala :

• Grated coconut  1 cup
• Corriander seeds 1/2 tbsp
• Urdal 1/4 tsp
• Methi seeds 2-3
• Red chillies 6-7
• Tamarind - Marble size

 For Seasoning :

•  Oil 2 tsp
• Musturd  seeds
• Curry leaves

 Method :

 Chop Kadgi by removing outer skin and pressure cook adding little salt. ( don't discard water)
 
Roast  corriander seeds, urdal, methi seeds and red chillies.

Now grind of grated coconut along with roasted items & tamarind  into corse masala, don't add much water, just sprinkle little  water.

Now in Kadai heat oil season with seasoning item, add cooked raw jackfruit, ground masala, salt , jaggery and little  water ( retained water) cook it till water evaporates and  everything mixes well !!


Relish it hot with rice :)





 

Celebrating 50th Post with Quick, easy 15 minutes khova peda !!!!!

Happy to post my 50th recipe :)!!!! Quick, easy khova peda!!! say bye bye to store brought peda :) Tastes really yumm, and you require very limited ingredients:) Thanks to tarladalal.com for the recipe.

Ingredients : ( Makes around 10 pedas )

• Unsweetened khova 1 cup / 200g ( I used Milkymist  )
• Sugar 1/4 cup
• Cardamom powder 2-3 tsp
• Few saffron strands

Method :

       In a non stick kadai combine khova and sugar and start cooking it on a low flame while stirring continuously till sugar dissolves completely and mixture starts leaving sides of the pan ( it takes approximately 7- 10 minutes )

Remove from the flame and add cardamom powder and saffron strands , allow the mixture too cool completely.

Divide the mixture and shape it into equal balls and garnish it with almonds!!!

Peda is ready to serve, store it in clean air tight container.:)  

Coriander leaves & Roasted Gram Chutney

This chutney is good accomplishment for idli, dosa and chpathis, simple recipe with  little twist to normal coconut chutney. Here comes the recipe


Ingredients:

• Grated coconut 2 fistful
• 1 tsp roasted gram
• Coriander leaves 1 fistful
• Red chillies 2
• Green chilli 1
• Tamarind small piece
• Salt to taste

Method :

Fry roasted gram and red chillies separately in spoon of oil.

Now grind roasted item along with other ingredients into smooth paste, that's it chutney is ready to serve!!!

Kothambari Palle Gojju ( Coriander Leaves Gojju )

A simple yummy Gojju which is good accomplishment with hot rice. This recipe requires limited ingredients!!


Ingredients :

• Coriander leaves 1/2 bunch
• Grated coconut 1/2 cup
• Green chillies 2 ( more according to your taste )
• Jaggey 2-3 tsp
• Tamarind small piece
• Salt for taste

Seasoning :

• Oil 2 tsp
• Musturd seeds 1 tsp
• broken red chillies 2

Method :

Grind grated coconut, chillies, tamarind into smooth paste, now add coriander leaves and jaggery grind again, add salt, little water and finally season it with seasoning item !!



 

Bagde Sarupakri ( Red Chavli Stir Fry & Rasam )

Ingredients :

• Bagdo ( Red chavli ) 1 cup
• Salt for taste

Seasoning for saru :

• Oil 2 tsp
• Broken Red chillies 2
• Crushed garlic flakes

Seasoning for Upakri :

• Oil 2 tsp
• Musturd seeds
• Curry leaves few
• Broken red chillies 2-3
• Grated coconut 3-4 tsp
• Jaggery 1 tsp
• Asafoetida small pinch 

Method : Saru ( Rasam )

Soak bagdo overnite next day pressure cook for 3 whistles, take care not to over cook it.

Now separate boiled  water and bagdo ( Red chavli ).

Add little water to boiled water, add salt and boil it and season it with seasoning item

Upakri  ( Stir fry ) :

Keep kadai season it with musturd, curry leaves, broken red chillies, hing now add bagdo,salt, jaggery and cook it for 2 minutes, mix well and finally garnish it with grated coconut.

Gulla Bharth ( Brinjal in coconut Masala )

Amchi version  of "Baingan Ka Bhartha",a simple amchi recipe and requires "no heating".

I got this recipe from one of my face book friend Archana, thanks Archana for the yummy recipe :) Here comes the recipe.

 

Ingredients

Brinjals  5-6 ( I used seasonal Udupi brinjals, i.e.  Matti Gulla )

For masala :

Grated coconut 1/2 cup
Roasted red chillies 4-5
Tamarind small piece
Raw garlic flakes 4-5

Salt for tatse

Garnishing :

Chopped onion

Method :

Chop the brinjals and cook it in little water, peel off the skin once its cools down, smash it well.

Grind items to grind ( except garlic ) into smooth paste, just before taking out masala add  garlic flakes and grind again.

Add ground masala to smashed brinjals , add salt and mix well.

Before serving add chopped onion. 

Relish it with hot rice or roti

 

Ambe Gojju ( Ripe Mango Gojju )

Simple yummy Konkani Recipe , which require "no heating" except tadka!!! Yeah which can be prepared in jiffy and tastes heavenly!!!!



Ingredients:

Ripe small variety mango 5-6
salt for taste
Little sugar ( optional )

Seasoning:
Ghee 2 tsp
Musturad Seeds 1 tsp
Urdal 1/2 tsp
Broken Red Chillies 2
Curry Leaves few

Method :
 
Wash and peel the mangoes, now just add water to peeled mango skin and squeeze it repeat this 2-3 times, now to squeezed water and peeled mango add salt  finally season it with seasoning item !!!

That's it Gojju is ready to serve !!!

You can have it chilled like a dessert !!!






 

Karathe Thokku ( Bittergourd Thokku )

Tangy, spicy, sweet, sour bitter gourd thokku a yummy delicious accomplishment with hot rice  and dal or with simple roti or curd rice. I got this recipe from  my mother :)

Ingredients :

Bittergourd 1
Finely chopped onion 1
Finely chopped tomato 1
Sambhar powder 2-3 tbsp
Haldi powder 1 tsp
Red Chilli powder 2 tsp
Powdered jaggery 3-4 tbsp
Tamarind - gooseberry size
Salt for taste

Seasoning :

Oil
Musturd seeds
Urdal
curry leaves

Method :

Chop bitter gourd and soak it in salt water for 30 minutes. Squeeze it an apply haldi n red chilly powder and  keep it aside for 10 minutes. 

Extract tamarind juice by soaking tamarind in water for ten minute.

In  a kadai add oil season it with musturd , urdal and curry leaves, fry onion till its pinkish then add tomato fry it till its mushy, now add tamarind extract , jaggey n sambhar powder finally add Bittergourd and  little water, salt and cook it till its done and everything mixes well.

Relish with hot rice and dal or with roti!

Jaggery Panak

One of the traditional yummy drink to beat the heat :) Its healthy drink as it contains all healthy ingredients!!!


Ingredients : ( Serves 2 people )

Drinking water 2 cups
Powdered jaggery 4-5 tbsp
Pepper corns 4-5
Cardamom 2-3
Ginger 1/2 inch piece
Salt
Lemon juice of 1 lemon

Method :

Add jaggery to water and let it  dissolve in water completely ,crush pepper, cardamom, ginger finely, now add crushed item to water, add salt mix well  finally add lime juice and strain it once in strainer serve it chilled  

Sprouted Mooga Usli With Phova Chutney

One of the healthiest filling breakfast item which require little preparation of sprouting the green gram, rest of the preparation is easy. Its a breakfast menu usually prepared during fasting days :)

Ingredients : ( Serves 2 people )

For Mooga Usli

Green gram / Moong 1 cup
Grated fresh coconut 2 tbsp
Jaggery small pinch
Salt for taste

Seasoning :
Oil
Musturd seeds 1/2 tsp
Slit Green Chillies 2 or according to spiciness you prefer
Curry Leaves - few

Method :

Soak green gram overnite, next day strain the water and tie it in muslin cloth and keep it in warm place for day or two, sprouts are ready.

Now you can either pressure cook this sprouts or you can cook it in small vessel with water just enough for sprouts to cook.

Now heat oil and season it with musturd now add green chillies and curry leaves add sprouts , salt, jaggery and cook it for a minute or so, finally add grated coconut and mix well.

For Phova Chutney :

Phova ( Thin Variety ) 1 cup

To grind

Grated coconut  1/2 cup
Roasted red chillies -3 to 4
Raw corriander seeds 1tsp
Raw jeera 1/2 tsp
jaggery 4-5 spoon

Salt for taste


Method.

Grind ingredients to grind into very coarse paste , better to do in  whip option in mixer, now add salt to the mixture mix well and finally add phova, don't  put too much pressure while mixing phova, mix it gently. Phova chutney is ready .

Relish sprouted Mooga Usli with phova chutney :)


Note :

If you prefer to pressure cook green gram, just pressure cook it for only one whistle , don't over cook it, it will turn mushy .

  




  


 

Mango Thokku ( Tangy, Spicy, Sweet, Sour Instant Mango pickle )

My Tamilian neighbour gave me this thokku,  loved it with curd rice :) Believe me it simple yummy recipe which you can even store for months :) Its simple dish with very limited ingredients.

 Ingredients ( Serves 2 people )

Mango preferably Totapuri 1
Oil 2-3 spoon
Musturd seeds 1 spoon
Urdal 1/2 spoon
Curry leaves - few
Broken red chilli 1
Jaggery 3-4 tbsp
Red chilli  powder - 2-3 tbsp
salt for taste

Method  :

Clean and wipe mango grate it or you can chop it into fine pieces.

kadai heat oil season it with musturd, urdal, red chillies and curry leaves, now add mango, red chilli powder,  jaggery and salt  sprinkle little water so that it wont stick to kadai, cook it in low flame until everything mixes well and oil starts oozing out from sides.

That's it thokku is ready to relish :)

Note :

Mango shouldn't be too ripe nor too raw it should be medium ripe :)

No need to peel the  skin of mango, chop or grate it along with skin:)

Chane Gashi (Bengal Gram in ground coconut masala )

This is authentic konkani  recipe which is normally served in wedding or any other functions !!! It tastes good with rice!!!


Ingredients : ( Serves 3 to 4 people )

Bengal Gram 1 cup
Chopped Indian Yam 1 cup ( You use raw jackfruit or even potatoes)

For Masala

Grated fresh coconut 3/4 cup
roasted red chillies ( Both byadgi n guntoor ) 6-7
Tamarind - Marble size
Roasted musturd 1/4 tsp
Roasted methi seeds  4-5 grains

Tempering :

Coconut oil 2 spoon
Jeera 1 tsp
Musturd seeds 2 tsp
Red chilli -1
Curry Leaves - few leaves

Salt for taste

Method :

Soak Bengal gram overnite in enough water, pressure cook it with salt  next day for 5-6 whistles. Chop yam ( raw jackfruit, potatoes ) into cubes, pressure cook it separately for 2 whistles.

Now prepare masala into smooth paste , add roasted musturd and methi seeds before taking out masala ( if you add it in the beginning masala may turn bitter )

Add ground masala to the cooked item add 1/2 cup water , salt and boil it for few minutes

Season it with seasoning item !!!

Serve hot with rice:)

Note:

Take care not to  burn musturd and methi seeds while roasting, it will make curry bitter.


 

Cabbage Sannapolo ( Cabbage Spicy Dosa )

Sannapolo basically amchis weakness :). No amchis  will tell no to this Yummy Spicy dosa. :) Best way to relish this is with hot rice, amchi dalithoy topped with spoon of ghee or ting of lime juice :) Ahhh heavenly!!!:)  Here is the recipe :)



Ingredients :

Dosa rice 1 1/ 2 cup
Grated coconut 1 cup

Tamarind big marble size
Roasted red chilli  10 to 12 ( used byadgi , that's why the  colour)
Hing  solid form : little more than tamarind seed size
Chopped cabbage 2 cups
Chopped onion 1 cup

Method :

Soak dosa rice for 4 to 5 hours, now grind soaked rice along with grated coconut, chilli and tamarind into little coarse batter, it shouldn't be too watery ( take care while adding water) Finally add hing and salt and grind again, now to the batter add chopped cabbage and onion mix well, keep aside for 5 to 10 minutes. Now keep tawa take small amount of batter and  pat on tawa directly, add oil to the sides cook it covered for 2 to 3 minutes and  cook it till its little crispy !!!!

 

Serve hot !!! You can relish this as snack with evening cup of coffee or Tea :)

 

Batate Humman ( Potato in spicy coconut gravy )

 

 

Batate Humman is typical konkani recipe, which goes really well with hot rice, roti or even with roasted bread! This dish simple to prepare, so here goes the recipe


Ingredients ( Serves 2 to 3 people)

Potatoes 5-6
Grated Coconut  1/2 cup
Roasted Red chillies 6-7 ( I used both byadgi and guntoor )
Tamarind - marble size
Asafoetida - generous pinch ( I used solid form)
Coconut oil 2 spoon
Salt for taste

Method

Chop potatoes in cubes and pressure cook it for 3 whistles, take care not to over cook it, once cooled down peel off the skin. Now make masala by grinding grated coconut, roasted  red chillies and tamarind into smooth paste, before taking out masala add hing and grind again for one round. Now add masala to boiled potatoes 1/2 cup of water ( Preferable boiled potato water ) add salt and cook for 2 minutes finally add 2 spoon of coconut oil mix well and switch off the flame!!!

Serve hot!!!!


Note :
Coconut oil is best for this dish, as its aromatic it gives good tatse to the dish



 

Jeev Kadgi ( Bread Fruit ) Rava Fry

Jeev Kadgi ( Bread Fruit ) rava fry a yummy simple seasonal delicacy which every amchis want to relish!! A bowl full of rice, dal and rava fry ahhh nothing can beat this combo :)!!!  So here comes the recipe!!!


Ingredients :

Bread Fruit ( Tender Ones )
Red chilli powder 2-3 tsp
Asafoetida  powder - generous amount
Jeera powder 1 tsp
Salt for taste

For coating:
Rice flour - 1 tsp
Semolina ( Rava ) 4-5 tbsp ( Adjust accordingly )

Method :

Slice the bread fruits , now add chilli powder, asafoetida powder, jeera powder and salt, mix well and keep aside for 20 minutes.

Heat tawa add little oil and spread it all over the tawa now just sprinkle rice flour on marinated item and  roll it over rava, place the rolled bread fruit on tava, add little oil and cook it on medium flame till its cooked and roasted well !!


 

Nendra Bale (Kerala Banana) Rava Fry

Nendra Bale, one of the variety of banana which is basically from State of Kerala. Nendrabale rava fry is simple dish with few ingredients!! You can relish this simple rava fry along with rice or just as tea time snack!


Ingredients :

Ripe Nendra bale -2
Red chilli powder 2-3 tsp
Salt for taste
Semolina ( Fine Rava ) 3-4 tbsp

Method :

Just cut neendra bale in round shapes or in any shape which you desire, now sprinkle red chilli powder, salt mix well , and keep aside for 10-15 minutes.

Heat tawa apply little oil and spread it over tawa and just roll neendrabale on semolina and place the rolled banana on tawa add little oil and just fry it both the sides !!!!



 

Cotton Dosa with Hinga Chutney

As the name indicates  this dosa is just soft as "cotton" I got this yummy  recipe from one of my Face Book Friend Ashwini Kamath. This dosa remains soft after hours also, thanks Ashwini Kamath for this yummy dosa!


Ingredients : ( Below measurement makes around 25 dosases)

Dosa rice 3 cups
Urdal 1/4 cup
Thick Phova ( Beaten rice ) 1 cup
Salt for taste

Method :

Soak dosa rice & Urdal together in water 3-4 hours.

Soak phova separately in water for 3 - 4 hours.

Now grind everything together with enough water , batter should be little thick, so don't add much water, now transfer the batter to wide bowl add salt and keep it for fermentation overnite.

Heat tawa once its hot pour ladel full of batter, don't spread the batter much add oils on sides cook it covered on medium flame !

Hot dosa is ready to serve!!!

Note : No need to flip this dosa

For Chutney :

Ingredients
Grated coconut 1/2 cup
Green chillies 2 or more  
Tamarind- tamarind seed size
Hing ( Solid form ) seed size
Salt for taste.

Method :

In a 1/2 tsp oil just roast hing, ( don't roast it too much ) now grind all the ingredients except hing into smooth paste , before taking out chutney add hing and grind it again.That's it chutney is ready.




 

Matti Gulla Mashinga Sanga Sukkhe ( Seasonal Brinjal, Drumstick in coconut based dry masala)

Matti Gulla  a seasonal brinjals which is available in small place called ''Mattu " near Udupi!! These brinjals are very aromatic, any dishes prepared out of this brinjals is just delicious!! Matti Gulla Mashinga Sanga Sukkhe  is delicious delicacy which is a great accomplishment for rice or roti. Here goes the recipe


Ingredients

Matti Gulla 3 ( Chopped into square pieces)
Drumstick 2   ( Chopped into 2 inch pieces)
Salt for taste
Jaggery 1/2 tbsp

For Masala :

Grated Coconut 1/2 cup
Roasted red chillies 5-6
Corriander seeds 1 tbsp
Urdal 1/2 tsp
Tamarind marble size

Seasoning

Oil
Musturd Seeds 2 tsp
Curry Leaves few


Method :

Roast corriander seeds and urdal in t spoon of oil till its brown , make sure not to burn it( it will make dish bitter )

Now grind  items of masala into coarse paste, so don't add too much water in grinding process. Keep this aside.

Now in kadai heat oil do the seasoning now add brinjals, drumstick, salt, jaggery  and little water  and cook it covered until done, now add ground masala and  little water cook it for 2 minutes, mix well !!!

Serve hot with rice / roti !!!

Rice Shevai with Sweet Coconut Milk

"Shevai "one of the "yummiest breakfast " which every amchi wants to relish !!!. Preparation involved for this recipe is  tedious :( but end result is just YUMMY :))  So here comes the recipe


Ingredients :

3 cups of dosa rice
11/2 -2 cups grated coconut
Coconut oil for greasing
Salt for taste

Method :

Soak rice for 4- 5 hours , now grind it along with grated coconut and salt to a smooth paste .

Now grease wide bottom kadai with coconut oil and pour the ground batter, keep the flame to medium to low and start stirring continuously till all the water evaporates and it will form huge mass. Switch off the flame. Now make cylindrical balls of the dough and steam it for  15 to 20 minutes.

Now grease the Shevai moulds and place the steamed balls ( when its warm to touch ) in the moulds and rotate the handle of the mould and collect the Shevai in a plate which is kept under the mould.

Repeat it for remaining steamed balls. Spread it on wet cloth.

Enjoy with your favourite side dish !!!

For Sweet Coconut Milk

Grated coconut 1/2 cup
Powdered jaggery   4-5 tbsp
Cardamom powder 2 tsp

Method :

Grind grated coconut with little water squeeze the coconut milk in muslin cloth, repeat this for 2-3 times and collect the milk, add powdered jaggery and cardamom powder and mix well!!! 


Notes :

Wet grinder works best for preparing this dish.
           
If at all while stirring the ground batter, if you feel difficult to stir, its a indication that water quantity is less, so just add little water and continue stirring.

If you don't prefer sweet coconut milk, replace jaggery with finely chopped green chillies and hing water !!!!