Paper Dosa

      Ingredients :

         * Raw rice 1 cup
         * Idli rice  1 cup
         * Urdal      1/2 cup
         * Toordal   3 tbsp
         * Phova      1/4 cup ( Thin Variety )


Method :  

     Soak all the ingredients except phova for 4 to 5 hours in enough water.

     Grind soaked item along with phova ( soak for 5 minutes)  into fine batter, add salt and keep it for fermentation overnite.

Next day  heat tawa once its hot apply oil and pour ladel full of  batter and spread it in circular motion, apply oil to the sides of dosa & roast it both sides.

Serve hot with chutney or sambhar or another side dish of your taste.

Valval ( Mixed Vegetable Cooked in Coconut Milk )

Authentic "konkani delicacy"  in which all vegetables are cooked in thick coconut milk :) It tastes great as a "main course " or as a good accomplishment with hot rice :) & Here is the recipe .


Ingredients 

•     Thick coconut milk 2 cup
•      3 cups of vegetables ( normally Gherkins/ Tendle, Pumpkin/ Dudde, Managalore yello cucumber/ Magge, Ridge Gourd/ Gosale, Yard Long Beans / Alsano, Potatoes , Tender Cashews/ Bibbo  are used )   
• Green chillies 2-3                                          

Seasoning :

- Ghee 2 tsp

- Jeera/ Cumin seeds 1 tsp

- Curry leaves - few

- Broken red chillies 2

Method :

* Wash and chop the vegetables into relatively big pieces and  pressure cook the vegetables ( except ridge gourd)  with little water, salt and green chillies for one whistle. Cook ridge gourd in little water in small vessel.  

* Extract coconut milk by crushing 2 cups of  fresh grated coconut in mixy by adding little water in steps. Strain the milk in strainer or in muslin cloth.

* Repeat the same procedure with residue 2 times and extract thin coconut milk & keep this aside.

* Now transfer the cooked vegetable to big vessel and add thick coconut milk and give a gentle boil by adding limited salt ( we have added salt while cooking veggies ) and now at this stage  if you feel curry is too thick add the thin coconut milk which you have kept aside. 

* Finally Season it with seasoning items.

Valval is reday to relish !!!!

Notes :

    -  Boil the curry only in medium flame for few minutes or else the dish will curdle.

    - Half coconut shell will yield you nearly 1 1/2 cups of coconut milk.

Vermicelli Pulav with Onion Raita

Pulav is all time favourite of my "hubby". Give him pulav all the 3 times in a day and he is the one happiest persons who will eat without any regrets!!! That made me to try this vermicelli pulav, which initially I thought its difficult as you have to cook vermicelli separately and care should be taken to see that it shouldn't turn mushy  !!! But finally I tried one day and was happy with outcome :) So here is the recipe for this simple yummy pulav !!! 

Ingredients : ( Serves 2 people )

• Vermicelli 1 cup
• Tender french beans 2-3 
• Carrot 1
• Green peas 1 fistful
• Salt for taste

Seasoning :

• Onion 1 finely chopped
• Ginger garlic paste 1/2 tsp
• Oil 2 tsp

Masala Powders :

• Turmeric powder - a pinch
• Garam masala powder 1 tsp
• Red chilli powder 2 tsp or more according to your taste

Garnishing :

       Coriander leaves 

Method :

        Chop the vegetables and cook it in small pan adding water and little salt.

        Now take 3 cups of water and add little water and salt to it, once it comes to boil add vermicelli and allow it cook. It may take around 3 to 4 minutes take care that it shouldn't overcook and turn mushy.Once its cooked strain the water and run it under normal water and strain it again and spread it on a plate.

In kadai heat oil, once its hot add onion & ginger garlic paste and fry it till onion turn translucent, add cooked vegetables , salt as per taste as we already added salt while cooking vegetables & vermicelli, now one by one add masala powders mix well and finally add cooked vegetables and give a quick mix & garnish it with coriander leaves. 

Pulav is ready!!!!

For onion Raita :

• 1 big or 2 small finely chopped onion 
• Thick curd 1 cup
• Salt 
• Green chilli's 2
• Coriander leaves for garnishing.

Whisk the curd well and add all the remaining items and mix well.

Note :

• You can add finely chopped tomatoes too, but I don't use as my hubby don't like tomatoes 
• Cooking of vermicelli differs from brand to brand, read the instructions on the back of the packet before use. 
• I normally use "Bambinoo Brand " so cooked it as per instruction given on the packet.  

Tingalavare Sambhar ( White Navy Beans Sambhar )

 Tingalavaro ( white navy beans) one of the variety of dried beans, which has many nutritional value.  This sambhar is "no dal sambhar " yeah you heard it rite its sambhar which has no dal in it, yet yummy to relish . Here is the recipe :


Ingredients :

• Tingalavro 1 cup ( Soaked overnight )
• Potato 1 ( optional )
• Tomato 1 
• Salt for taste

Seasoning :

• Oil
• Mustard seeds
• Curry leaves
• Red chillies 1 

Garnishing :

Coriander leaves 

And I usually  prepare sambhar with fresh  ground spices rather than store bought powders. So here is the ingredients for ground spices . ( Adopted from  one of the famous cook book " THE KONKANI SARASWAT COOK BOOK by Asha Philar )

Fry the following ingredients in 2 tsp of oil

• 1 tsp chana dal
• 3/4 tsp urdal
• 1/4tsp feenugreek seeds
• 1/2 tsp cumin seeds
• 1/4 tsp musturd seeds ( I skipped this )
• 4-5 pepper corns
• 1 tbsp corriander seeds 
• 4-5 red chillies ( I used byadgi for rich red colour )
• Asafetida , size of feenugreek seed

Roast the following two items separately 

• 1 tbsp grated coconut
• 1 spring curry leaves

Now grind all the roasted item along with small marble size tamarind into smooth paste. Your sambahr masala is ready.

 Pressure cook  navy beans along with potatoes, if using for 2-3 whistles.

Now add  ground masala to cooked beans add salt, tomato and boil it for 2 to 3 minutes.

Finally season it with seasoning items and garnish it.!!!


Serve hot with rice, idli, dosa or roti.

Phova Kheeri ( Beaten Rice Payasam )

Phova kheeri/ Aval payasam is the simplest yummy sweet which require no much preparation or no much ingredients!!! It can be  prepared in jiffy and can be finished in jiffy :P. So here comes the ingredients.

Ingredients :

• Beaten rice 1 cup ( Thin Variety )
• Sugar 1/2 cup
• Milk 2 cups 
• Ghee 2 tsp
• Cardamom powder
• Cashews - few
• Saffron strands soaked in milk ( optional )

Method :

In a kadai add ghee and just fry cashews once its fried keep it aside. 

Now in a same pan fry beaten rice till its crisp and slightly changes its colour. 

Now add sugar and milk and cook it for 5 to 6 minutes after that cook it covered for 2 to 3 minutes at this stage payasam will be thick.

  Add saffron strands soaked in milk, cardamom powder mix well and finally add cashews 

Phova kheeri is ready to serve !!!! Enjoy it either hot or chilled 

Sprouted Moong Curry

 " Sprouted Moong Curry" a simple yummy side dish which goes really well with rice or roti. Requires limited ingredients, but requires little planning for sprouting green gram. So here goes the recipe :


Ingredients  :
Sprouted moong 1 cup
Salt for taste

For Masala :
Grated Coconut 1/2 cup
Pepper corns 5
Garlic pods 5-6
Green Chillies 2 or according to your taste

Seasoning :
Musturd Seeds 1 tsp
Jeera 1/2 tsp
Finely chopped onion 1
Chopped tomatoes 1
Chopped coriander leaves 1 fistful

Masala Powders :
Haldi powder 1 /2 tsp
Garam masala powder 1 tsp
Red chilli powder 2 tsp

Method :

Keep sprouted moong ready

Make masala by grinding " masala items" into fine paste .

In a pressure cooker heat oil once its hot add musturd seeds when its splutter add jeera, add finely chopped onions once its translucent add tomatoes when tomatoes turn mushy add coriander leaves, ground masala fry it for 2 to 3 minutes once it raw smell goes add all the powders one by one, now add sprouted moong, salt and 1/2 cup of water & pressure cook it for 2 whistles, allow the pressure to release completely.

Serve hot with rice or roti !!!!  

Atta Halwa ( Wheat Flour Halwa )

A simple yummy sweet which can be prepared in jiffy and off course finished in jiffy. Basically this sweet is popular in North India which is served as prasadam in temples!! No much ingredient required,  I got this recipe from "raks kitchen"so here is the recipe for yummy yummy "atte ki halwa "

Ingredients ( Serves 2 people ) Recipe Source: "raks kitchen"

Wheat flour 1/2 cup

Water 1/2 cup

Sugar 1/2 cup ( or more if you want it to be more sweet )

Ghee 1/4 cup

Cardamom powder 1/2 tsp

Garnishing 

Chopped almonds 

Method :

In a non stick kadai add ghee and wheat flour fry till wheat flour turns light brown and nice aroma fills your kitchen ( takes 2 minutes approximately )

Now add water slowly and stirring continuously, so that lumps formed, now add sugar & continue stirring until ghee starts leaving the side and you get nice glaze add cardamom powder mix well

Garnish with chopped almond !

Note :

Entire process should be done under medium to low flame as wheat flour turns brown very early.

If you prefer you can add finely chopped cashews or raisins 

Batate Songa ( Potato in Coconut Gravy with onion seasoning )

Every one will sing a song we amchis "eat a song " ha ha sounds funny rite :P Jokes apart. Its a authentic konkani  delicacy which goes really yummy with dosa specially neer dosa or roti or even with hot rice !!!  Lets go to the recipe part 


Ingredients : ( Serves 2-3 people)

Potatoes 4
Onion 2 small or 1 large 
Salt for taste

For masala 

Grated coconut 1/2 cup
Roasted red chillies 7-8
Tamarind - Marble size
Coriander seeds  1/2 tsp

Seasoning 

Finely chopped onion 1
Coconut oil 1/2 tsp

Method  :

Chop potatoes and onions into cubes and pressure cook it for 3 whistles, take care not to over cook it.

Meanwhile prepare smooth masala by grinding masala ingredients by adding little water,

Now add ground masala to boiled item, add little water, salt and allow it to boil for 2 minutes.

Finally season it with seasoning items !!!!

Enjoy it with hot rice / roti !!!!

Khotto ( Idli Steamed in weaved Jackfruit leaves basket )

A huge, king size breakfast from Udupi, Mangalore regions of Coastal Karnatka. A aromatic dish which tastes heavenly if served with Sambhar & Chutney  with spoonful of fried coconut oil :)!!!


Ingredients :

• Urdal 1 cup
• Rice rava / Idli rava 2 - 2 1/2 cup ( Depending upon the quality of urdal )
• Weaved Jackfruit leaves basket 10
• Salt to taste 

Method :

   Soak urdal in enough water for 2 hours, now grind it into smooth batter ( takes around 15 to 20 minutes approximately ) 

Now transfer ground batter into wide bowl, add rice/ idli rava, add salt & mix well. Allow the batter to ferment overnite 

Next day pour the fermented batter in  weaved jackfruit leaves basket  till 3/4th  and steam it like regular idli's for 15 to 20 minutes!!!!

Serve hot with sambhar & chutney !!!

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 .