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Masala Peanuts

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RC : Shobha Hegde
1 cup Peanuts
1 tsp chili powder
1/ tsp jeera powder
1/2 tsp ajwain powder
2 tbsp gram flour or besan
salt to taste
Oil for deep frying
In a bowl make a thin paste of chili pd ,jeera ,ajwain pd salt and a little water.soak the peanuts in this mix for about 20 minutes. Sprinkle the besan over the peanuts and mix it with a light hand so that the nuts are coated well with the besan.If you want a thicker coating you can add little more besan. Heat oil for frying. When hot fry the nuts in batches till done. Allow to cool for a while .Serve with a hot cup of tea or coffee.

Sukrundo

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For the filling
Green gram ( moong)- 1 cup
Jaggery- 1 cup
Grated coconut - 2 tbsp (optional)
Cardamom pd-1 tsp
For the outer batter
1/2 cup maida
1/2 cup gram flour or besan
Pinch of turmeric
Pinch of salt
Water as needed
Wash and soak moong in water for about 2-3 hrs. Drain and then pressure cook till soft but not mushy.In a pan take the jaggery and add a little water.keep it on heat.Once the jaggery dissolves and reaches one string consistency add in the cooked moong and the coconut.Keep stirring till the mixture thickens and leaves the sides of the pan. Add the cardamom pd and remove from heat.Once the mixture cools make small balls and keep aside.
In a bowl mix together all the dry ingredients of the batter .Add water little by little till you get a thick batter slightly thicker than the bajji or bonda batter.Heat oil in a deep kadai.Once hot dip the balls in the batter and deep fry on medium heat till it turns golden. Drain out on paper towels.These sukrundos will keep for 2-3…

Vangi bath(Brinjal rice)

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Cooked rice- 1cup
Long green brinjals -2.Cut into longish pieces and keep soaked in water
For masala :
Coriander seeds-1tbsp
Chana dal 1tsp
Urad dal 1 tsp
Methi- 1/4 tsp
Jeera -1/2 tsp
Clove-1
Cinnamon 1/4 " piece
Red chillies -4
Coconut gratings - 1 tbsp
Dry roast all of the above till it changes color slightly .cool and make a fine powder in a mixi.
Alternatively you can also use MTR vangi bath mix .
For seasoning:
2 tbsp oil
Mustard 1tsp
Urad dal 1tsp
curry leaves 1 sprig
Green chilli -1
Chopped onions -1 (optional)
Turmeric powder 1/2 tsp
Tamarind pulp 1 tbsp
Salt to taste.
In a pan heat oil .add the mustard ,dal , curry leaves and slit green chili. Add in the chopped onions and turmeric and fry till they are transparent.Squeeze out all the water from the brinjals and add it to the seasoning .Stir well and cover and cook till they become soft.Now add the masala powder, the tamarind pulp and the salt. Mix well. If too dry and masala sticks to the bottom add a tbsp of water.…

Mango Sheera

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1 cup medium rava
1cup sugar(depending on sweetness of mango)
2 cups hot water
1/2 cup mango puree 
1/2 cup ghee
Cardamom pd.,few saffron strands soaked in milk
  In a kadai heat the ghee and fry the rava on medium flame till it gives off a nice aroma . Add hot water to this and allow it to cook .When all the water is absorbed add the sugar ,the puree and the saffron milk. keep stirring so that no lumps are formed.when the sugar dissolves and the mixture leaves the sides of the kadai add the cardamom pd and switch off flame.

Prawn and Potato Stirfry

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200 gms prawns
2 potatoes
Onions sliced -2
2 tsp chili powder
1/2 tsp turmeric powder
2 tbsp oil
Salt to taste
Wash the potatoes well.Half them (1/4 them if big) and cut into thick slices with the skin on.Clean and wash the prawns too.Put both together in a pan add little salt ,turmeric and 1/4 tsp of chili pd along with little water.Cook till they are just done and all the water is absorbed.The potatoes should not overcook.They should be firm.
In a pan heat the oil.Add the sliced onions and fry till they turn slightly brown.Add the rest of the chili powder and fry till the raw smell goes.Slowly add the cooked prawn n potatoes along with salt .Stir carefully so that the potates don't break.Cover and cook for 5 minutes.Tastes delicious as a sidedish.

Drumstick Flowers Bhutti

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Drumstick flowers 2 cups
Grated coconut 1 cup
Roasted red chillies -6
Coriander seeds 1 tbsp
Tamarind -marble size
Chopped onions- 2
Make a coarse masala with coconut, chillies ,tamarind and coriander seeds.In a pan heat 2 tbsp of oil and fry the onions till golden .now add the flowers and mix well. Add the ground masala ,1/2 cup water , salt to taste.Mix well cover and cook for abt 10 min till the flowers get cooked and the mixture becomes semi dry.Goes well as sidedish with rice and dal.

Red Pumpkin Upkari

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250 gms of red pumpkin
2 tbsp of oil
1 tsp mustard
1 green chili
3 red chillies broken into bits
1/2 tsp hing powder
3 tbsp of powdered jaggery
Salt to taste.
Wash the pumpkin.deseed and cut into big pieces. Do not peel the skin.In a pan heat oil,add the mustard.When it splutters add the chillies. When it changes color add the hing and the pumpkin.Give it a nice stir add about 1/4 cup of water,salt.Cover and cook .When half done add the jaggery and cook some more till it is done.Serve hot as a side dish with rice.

Jackfruit Dosa

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Soak 1 cup of dosa rice in water for an hour.Drain and grind this with
1/4 cup of grated coconut,1/4 cup of jackfruit puree, jaggery acc.to taste and a pinch of salt.The batter should be of fine rava texture and not smooth.Keep this aside for an hour and then make thick dosas using ghee preferably on a nonstick tava.

Green Peas Poha

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1 cup thick poha
1/2 cup boiled green peas
2 tbsp oil
1 tsp mustard
1 tsp urad dal
3 green chillies finely chopped
1/2 tsp turmeric powder
1 big onion finely chopped
Salt to taste ,lemon juice
Grated coconut for garnish
Soak poha in water for 10 minutes
squeeze out all the water and keep aside. In a pan heat oil.when hot add the mustard.When it splutters add the dal and chillies .Once it changes color add in the onions and fry till it becomes transparent and slightly golden.Toss in the peas give it a stir and then add the turmeric ,poha and salt.Mix well and keep covered for 5 minutes.Sqeeze the lemon juice and switch off flame. Serve hot garnished with coconut.

Mango Ice cream

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Milk 11/2 cups. (1 cup =200 ml)
Pulp of 2 ripe mangoes ( I have used Alphonso)
Condensed milk 1/2 tin
Fresh Cream 1/2 cup
In a blender blend the mango pulp, milk and condensed milk.gently whip the cream and fold it into the milk mix.stir well and pour it into a freezer safe container with lid.freeze for 3-4 hrs.once it is half set remove and blend well till smooth and freeze again (covered)till it becomes firm.serve with roasted nuts or topping of ur choice.