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Menaskai

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For masala: in a little oil fry1/2 tsp of methi seeds,1 tsp of urad dal ,1 tsp dhania  till it changes color and finally 1 cup grated coconut for just 2 min.separately dry roast 1 tbsp of black til.cool and grind to a smooth paste with 8 roasted red chillies.(byadgi)
Boil karmbal pieces in little water till soft.add abt 3 tbsp of pd jaggery and salt.finally add the ground masala give a good boil.season with mustard and curry leaves phanna.

Akki Rotti

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Take 1 cup of rice flour,3-4 tbsp of grated coconut,2 finely chopped onions,3-4 finely chopped green chillies,finely chopped coriander leaves,grated carrot (optional )and salt.mix all of this and then add water little at a time till it forms a semi solid mass. Take a handful of the batter and place it on a piece of banana leaf( if not available u can do it directly on the tava)and pat it with your fingers till it gets rotti shape.heat a tava ,put some oil and then put the rotti on it with the leaf side up.cover and cook on medium flame.remove the lid and then the leaf ,flip the rotti and fry on the other side.serve hot.

Rava Idli

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1 cup medium rava
1 cup curds
1/2 cup water
2 green chillies finely chopped
Curry leaves finely chopped
1 tbsp Chana dal
1 tbsp cashewnut pieces , 1 tsp mustard,1/4 tsp cooking soda ,salt to taste
  In a pan heat 2 tbsp of oil ,add mustard seeds when it splutters add the Chana dal when it turns golden add the cashew nuts and fry.now add the chopped chillies,curry leaves and then the rava and fry on low heat for 5-7 min.switch off gas .allow this to cool.then add the curds and water along with salt and soda and mix well.batter should be of idli batter consistency. Grease idli moulds ,pour the batter into it and steam for 15 min.

Musti Dosa

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11/2cups dosa rice
1/4 cup urad dal
1 tsp methi seeds
2 fistfuls of poha
Soak rice dal and methi seeds together for 5-6 hrs.grind this along with washed poha into a smooth batter.allow to ferment overnight .add salt to taste and make thick dosas cooking it only on one side.

Paneer pav bhaji

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In a pan heat 2 tbsp of oil.add 2 big finely chopped onions and fry till golden brown.now add 2 tsp of g g paste fry well and then add 1 tbsp of chili PD and 2 tbsp of pav bhaji masala PD .fry for 2 min.now add 3 big grated tomatoes and fry for a while and then add 2 cups of cooked and mashed veggies(here I have used peas carrots and cauliflower, avoiding potatoes) and 1/2 cup grated paneer.mix all well add 1 cup of water,salt and allow to boil.serve with chopped onions and lemon.

Kesar Pedha

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Ghee...3 tbsp
Milkmaid ....200gms
Milkpowder...200gms
Cardamom pd,kesar dissolved in milk and pista or kaju to decorate
In a nonstick pan heat the ghee and then add the milkmaid.stir it for 5 min then add the milkpd.keep stirring till it thickens and starts leaving the sides of the pan.now add the kesar milk ,cardamom ,mix well and switch off gas.when slightly cooler grease palms with ghee and make pedhas .Decorate with pista or kaju (optional)

Eggless microwave chocolate cake

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1 cup maida
1/4 cup cocoa pd
3/4 tsp baking soda
1/2 cup oil
3/4 cup sugar
11/2 tsp vanilla essence
1 cup milk(room temp)
2 tbsp water
In a bowl add maida cocoa pd,soda,mix well with no lumps or sieve.
In a big bowl whisk together oil,sugar n vanilla.add milk and whisk thoroughly. To this add flour mix little by little.add water n mix well to form smooth batter.Grease large microwave bowl.pour the batter.should not be more than half full.microwave for 6-7 min.switch off microwave and let cake remain untouched for 10-15 min.when cake will continue to cook.If u want to invert the cake cool for a further 20-25 min.For choc sauce.mix together 1 tbsp of butter ,1 tbsp of cocoa pd,1 tbsp of sugar,a small piece of milk choc.n 3 tbsp of milk in a nonstick pan on low heat till it becomes pouring consistency.
(This is optional.) Cake can be eaten as it is.
For topping I have put some grated white chocolate.

Chili Babycorn

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Cut babycorn into 1" pieces. Make a thick batter of 1:1 maida ,cornflour,salt and pepper pd and
water.Dip the corn pieces in the batter and deep fry them till crisp.In a kadai take abt 2 tbsp of oil.when hot add 1 tbsp each of finely chopped ginger,garlic and green chillies.saute till it changes color slightly.now add 1 big cubed onion,cubed capsicum pieces and stir on high.now add the fried babycorn,tomato ketchup, soya sauce and a bit of salt.stir well till all the pieces are coated well with the sauces.serve hot garnished with some chopped coriander leaves

Shahi Kaaju Masala

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Bibbo (Sundried tender cashew nuts)-50 nos.soak in water,peel,boil and keep aside.
Boil together 2 sliced onions,1 green chili.,and 7-8 cashew nuts in a little water till they become soft.cool,drain and make a fine paste of this.Blanch 2 big tomatoes ,cool remove skin and make a puree of this In a kadai heat 2 tbsp of oil.add 1 tbsp of gg paste fry for a while and the add the cashew- onion paste.saute for sometime ,then add the tomato puree,stir well and then add chili pd,turmeric,jeera pd,dhania pd,and some kitchen king masala.stir well .add abt 1/2 cup milk ,salt and then the boiled kaju and cook till the gravy thickens.garnish with some chopped dhania.and cream(optional)

Churmundo

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1 cup wheat flour
1 cup powdered sugar
1/2 cup ghee
1 tbsp besan
Cardamom pd,cashew nuts and raisins fried in little ghee (optional)
In a kadai heat about three fourths of the ghee and fry the wheat flour on low heat till it changes color and gives off a nice aroma.this will take abt 20 min.transfer this to a bowl.in the same kadai take the rest of the ghee and fry the besan till it becomes golden.mix this with the roasted flour and allow to cool slightly. when just warm mix in the powdered sugar,cardamom pd and nuts and make laddoos.

Kichadi Sweet

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1 cup moong dal
1 cup broken wheat
1 1/2 cups of powdered jaggery ( more or less acc. to taste)
1/2 cup grated coconut
Ghee 3-4 tbsp ,pd cardamom ,few raisins and cashew nuts fried in ghee.
  In a pan dry roast the moong dal till golden and gives off a nice aroma.To this add washed broken wheat and 4 cups of water and cook  in a pressure cooker for 4 whistles. In a kadai take the pd. jaggery add abt 1/2 cup water and stir till jaggery melts completely and mix becomes slightly thick. Now add the cooked dal- wheat mixture and mix well .add the grated coconut,ghee and keep stirring till u get the right consistency.finally add the cardamom pd.and garnish with cashews and raisins.

Neeli Sukha

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Neeli ( mussels ) -10-15 cleaned
Coriander seeds 2 tbsp
Jeera. 1tsp
Methi.  1/2 tsp
Peppercorns. 5-6
Red chillies 7-8..Fry all of the above in little oil till it gives off a nice aroma.cool then grind this with 1/2 raw onion,turmeric pd and little tamarind into a smooth paste.Marinate the neeli in this mix with salt for 1/2 hr. Meanwhile grate 1/2 coconut and coarsely grind with 8-10 garlic pods and 1/2 tsp cumin.(just pulse once).In a pan heat oil, fry abt 2 chopped onions till slightly brown.Now add the marinated neeli and fry for a while .add little water cover and cook till done.check salt.Finally add the coconut and fry the curry till it becomes semi dry.

Prawns Ghee Roast

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Prawns 20 medium size
Byadgi chilli 12
Dhania 11/2 tsp
Jeera1/2 tsp
Methi1/2 tsp
Peeled garlic 12 to 15 cloves
Marble sized ball of tamarind
Roast ingredients 2-4 in little oil till it changes color.cool and grind this with garlic and tamarind to a smooth paste with just enough water.meanwhile to the prawns add some lemon juice ,turmeric pd and salt and keep for 10 min.then add the ground masala and marinate for abt 1/2 hr.
Heat ghee or oil( here I have used 1 tsp ghee and 2 tsp oil) add the prawns with the marinade and 1/2cup water and fry for sometime.cover and cook till the prawns are done and gravy becomes thick.

Boost Burfi

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Maida-1cup
Sugar -2cups
Ghee 3-4 tbsp
Boost 1/2 cup(dissolved in water to make a paste)
1/2 cup water
In a non stick kadai heat ghee and fry the maida on slow fire till it gives a nice aroma.keep aside.In the same pan take sugar and water and stir till sugar dissolves and u get syrup of one string consistency.now slowly add the maida and boost mix stirring constantly.keep stirring till the mixture thickens and leaves the sides of the pan.pour into a greased plated and cut into pieces when cool.

Nippat

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1 cup rice flour,1/4 cup of groundnuts,1/4 cup fried gram( both coarsely powdered ),finely chopped curry leaves,green chillies,1tsp butter,salt.mix all together and make a dough like chapathi dough.make small balls of this dough.take 2 plastic sheets.grease with oil ,keep the balls and flatten them into small rounds.Deep fry in hot oil till golden brown .

Phagila koota

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Take about 4-5 medium sized phagil.wash well and chop them into small even pieces.apply a bit of salt and keep for 5 min.In a nonstick pan heat abt 2-3 tbsp of oil .squeeze out water if any in the chopped pieces and then fry them on low heat till crisp and brown.Allow to cool.
For masala grind together 1 cup grated coconut ,3-4 roasted red chillies and a bit of tamarind.when masala is almost smooth add 1 tsp of coriander seeds and salt and again grind till smooth.Take the masala add just enough water to make it semi thick.add a seasoning of mustard and curry leaves.Just before serving add the fried phagila pieces,mix well n serve.

Paneer Burji

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In a pan heat oil,add 1 big onion finely chopped.when golden add a tsp of ginger garlic paste.fry till raw smell goes.now add some finely chopped capsicum and fry till it softens a bit.add red chili pd ,haldi,jeera pd ,dhania pd ,garam masala pd and fry a bit.finally add grated paneer salt to taste and finely chopped coriander.mix well cover n cook for 5 min.
Take burger buns .cut horizontally into two.smear some butter on one side.spread burji on one half.cover with the other half.now on a heated tava spread little oil and fry evenly on both sides.

Yeriappo

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1 cup raw rice
1/2 cup grated coconut
1/4 cup tur dal
1/4 cup poha
1/2 cup grated jaggery
Cardamom powder and oil or ghee for frying
Soak rice and dal together for 2 hrs.Drain water and grind this along with coconut and washed poha using very little water.when almost smooth add the grated jaggery,cardamom and a pinch of salt and grind again till u get a smooth but thick batter. In a kadai heat oil for frying. When hot slowly pour a ladle of the batter into the oil.when one side is done flip on to the other side and fry till golden.appos will be soft in the center and crispy on the outside.

Horsegram(kulitha) kismuri

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Boil horsegram in cooker till soft. Drain off the water( can be used for saaru) and keep aside.
For masala grind together grated coconut,roasted red chillies bit of tamarind and coriander seeds coarsely with just 1or 2 spoons of water(masala should be dry).mix the masala with the boiled horsegram and add salt.just before serving add finely chopped onions give it a toss and serve.

Drumstick leaves Sanna Idli

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Drumstick leaves Sanna Idli
Soak together 1 cup of the tur dal and 1 cup of rice for 2 hrs. Drain and grind this along with 1 cup grated coconut ,10-12 roasted red chillies and little tamarind into a coarse paste with very little water.To this paste add 1 bunch of washed and finely chopped drumstick leaves,little hing and salt to taste.mix well.Grease idli moulds, put a spoonful of batter into the moulds and steam the idlies for 10-12 min.

Gajar Halwa

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1kg carrot grated
250 ml milk
200 gm milkmaid
4 tbsp ghee
Cardamom pd and some dry fruits for garnish
Cook the grated carrots along with milk in a heavy bottomed pan.cook till all the milk is absorbed and the carrots become soft.Now add the milkmaid and stir again till it dries up.add the ghee and stir for 7-8 min.Take it off fire,add the cardamom pd,and garnish with slivered pista or almonds or any dry fruits of ur choice.

Kadgi chakko

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Kadagi chakko
2 cups of kadgi (raw jackfruit)-boiled and lightly mashed
1 cup grated coconut
6-7 roasted red chillies
Small bit of tamarind
1 tbsp of urad dal roasted in little oil till light brown
Coarsely grind ingredients 2-4 with just little water.masala should be quite dry.In a pan heat oil add mustard when it splutters add some curry leaves .Now add the mashed kadgi along with the masala and salt to taste.mix well and sprinkle some water if it is too dry.cook covered on slow flame for sometime till it is done.

Spring onion sanna tikkis

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For the sanna polo batter: soak together rice and turdal 1:1for 2 hrs.grind together 1 cup grated coconut,10-12 roasted red chillies ,little tamarind coarsely.now drain the water from the soaked rice dal  mixture.add this to the ground coconut and grind this with just enough water to a batter of rava consistency.
(This is generally used to make sanna polo after adding chopped onions or finely chopped cabbage or grated carrots)
To the sannapolo batter I added 1 tbsp of besan and 1tbsp of rice flour for binding,salt and lots of finely chopped spring onions.
Makee tikkis and shallow fry on both sides till crisp.

Jeev Tori Usli

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In a pressure pan heat abt 2 tbsp of oil.add mustard when it splutters add jeera, finely chopped green chillies,finely chopped ginger,curry leaves and finely chopped onions fry till it becomes translucent, now add little haldi and the jeev tori.add enough water for it to cook.pressure cook for 2 whistles.once cool if any water left ,heat till it dries up.finally add fresh grated coconut,finely chopped dhania and some lemon juice.

Karambal(Starfruit) Menskai

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For masala: in a little oil fry1/2 tsp of methi seeds,1 tsp of urad dal ,1 tsp dhania  till it changes color and finally 1 cup grated coconut for just 2 min.separately dry roast 1 tbsp of black til.cool and grind to a smooth paste with 8 roasted red chillies.(byadgi)
Boil karmbal pieces in little water till soft.add abt 3 tbsp of pd jaggery and salt.finally add the ground masala give a good boil.season with mustard and curry leaves phanna.

Babycorn paneer curry(No onion no garlic)

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Heat 2 -3 tsp of oil.When hot add 1tsp of jeera and 1/4tsp of hing pd.Now add puree made of 3-4 tomatoes and 1tsp of cashew. Fry for a while till raw smell goes and it thickens. Add 1 tsp of red chili pd. 1/4 tsp turmeric,1/2 tsp dhania pd, 1/2 tsp garam masala pd.,and little crushed kasuri methi and fry a bit.Now add boiled baby corn pieces,paneer pieces ,salt and 1/4 cup water .Give it a good boil and then remove from flame.Goes well with rotis.

Prawns Chettinad Curry

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Marinate about 10-15 big prawns in salt,turmeric,chili pd,and lemon juice for 15 min.then pan fry them lightly and keep aside.
For masala: cloves- 2,cinnamon 1/2 ",peppercorns-5-6,dhania-1 tbsp,red chili-6-7,ginger1/2",garlic-5. Roast all this and then make a smooth paste.f
Take 1 tbsp of oil in a pan .add 1/2 tsp mustard .when it splutters add 1/4 tsp methi seeds,some curry leaves and 5-6 finely sliced shallots.fry till slightly brown then add the masala little tamarind juice and 1/2 cup coconut milk ,prawns and salt to taste. Adjust thickness of gravy and boil for 5 min.goes well with rice.

Aapam or Vellappam

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Ingredients
2 cups raw rice
1/2glass fermented coconut water(break coconut ,collect water In a glass and keep covered for a day.It ferments)
1/4cup coconut milk.
Salt ,sugar and cooking soda.
Soak rice for 3-4 hrs.drain and then grind this along with coconut milk,fermented water to a smooth paste.Take 1 tbsp of ground batter add 4 tbsp of water to this .mix well.now keep this on gas on low flame and allow to thicken slightly(should be of pouring consistency).allow this to cool completely and then mix this with the ground batter along with salt and 2 tsp of sugar.allow to ferment overnight.In the morning add 1/2 tsp soda,mix well and make aapams.

Pedvo(Sardine) Uppat

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Pedvo                       1/2 kg cut and cleanedIngredient for dry roast masalaCoconut                                    2 tbspRed chilly                                  10 to 12Coriander seeds                       1 tspMethi seeds                              10Garlic cloves                            6 to 7Mustard                                   ½  tspTurmeric                                  ¼ tspTamarind pulp                         1 tbspTeppal(Sichuan pepper)           6Salt to tasteOil                                              2tsp
MethodDry roast all ingredients  .When it cools grind it with tamarind pulp and water into a fine paste.Pour this paste in a kadai . Add 1cup water to the gravy add salt and boil it for 5 min.Now add cut and cleaned fish and boil it for 10 min. Switch off the gas and pour coconut oil on top of it .Serve this with hot steaming rice.

Lachcha Paratha

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Recipe- Knead wheat flour as usual. Prepare sate- take a spoon full of pure ghee , keep on adding  cornflour to it. Beat it with your finger tips, until it becomes a thick paste. Now  roll a medium sized chapati. Apply sate. Fold the chapati like a fan, applying sate on every fold. Make round of that fan by folding it. Now roll the chapati again lightly. Apply ghee while roasting it on the tava. Crush it slightly  to see  the lachchas.

Seer Fish / Visonu Fry

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Seer fish fry
Make a  paste of chili pd. ,turmeric pd.,jeera pd.,hing,some crushed garlic,little tamarind juice
and salt.marinate the fish pieces in the paste for 1/2 hr.Heat 2-3 spoons of oil in a pan( I have used olive oil).when oil is hot add some broken curry leaves and fry till crisp.now keep the fish
pieces in the oil and cook covered on each side for 5 min.serve hot.

Sweet Cucumber Dosa

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11/2cups raw rice
1/2 cup boiled rice (white)
1 cup grated coconut
1cup jaggery 
1 cup grated cucumber
Soak rice together for 2-3 hrs.Drain and grind this along with coconut
and jaggery with just enough water and a pinch of salt..now add the grated
cucumber and mix well.No need to ferment the batter.Make dosas and serve with a dollop of butter or ghee.

Indori

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Boiled rice (red)-1cup
Jaggery-1 cup 
Grated coconut-3-4 tbsp
Cardamom pd.
Wash rice and spread it on cloth to dry.when it is semi dry
take little at a time and dry roast it in a pan.the rice will start
spluttering and puffing.take it off fire.allow it to cool.powder in 
a mixi. In a pan melt jaggery with little water and make a syrup
of 1 string consistency.take it off the fire add the rice pd.coconut
and cardomom pd.and mix well.grease ur palms and make pedas 
with this mix.

Broken Wheat Appo

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Recipe: Broken wheat appo
Soak about 1 cup of broken wheat in water for an hour. Drain and grind it along with 4-5 tbsp of grated coconut, enough jaggery , a fistful of soaked poha and a pinch of salt into a thick batter( idli batter consistency). Keep for 1/2 hr and then make appos .

Brinjal Ennegayi

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Small purple brinjals -6 .
Wash and make 2slits from the base up to the stalk.
Stalks should be in place .keep the brinjals soaked in 
water or they will discolour
For masala:
1.peanuts-roasted n pd -2 tbsp
2.til seeds-roasted n pd-1tbsp
3.methi seeds-1/2 tsp
4.cloves-2
5.cinnamon-1/2"
6.shahijeera-1tsp
7.jeera-1tsp
8.dhania-1tbsp
9.garlicflakes-8-10
10.red chilli. ---10-12
11.tamarind juice-2 tbsp
12.chopped onions -2
Dry roast ingredients3-10 until it gives off a nice aroma and slightly brown
Cool and powder in a mixi.remove and add the tamarind juice,peanut pd,
til pd,salt and just enough water to make a thick paste.Stuff the masala into 
the slits made in the brinjal.In a pressure pan heat 2 tbsp of oil.Add the onions
and fry till golden.Now arrange the brinjals in a circle with the stalks towards the
center.add half a cup of water.pressure cook for 1 whistle.Garnish with coriander
leaves.
Goes well with Rotis.

Mushroom Bhutti

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Mushroom bhutti
mushroom- 200 gm washed and sliced
Onions- 2 big chopped
For masala:grind to a paste 1/2 grated coconut ,6-7 roasted red chillies,small piece of tamarind
( I do not add coriander seeds to this bhutti )
Take 2 tbsp of oil and fry the onions till golden brown.now add the sliced mushroom ,ground masala and salt.mix well and then add abt 1/4 cup of water.allow it to cook and become almost dry.Bhutti ready to serve with rice or roti.

Prawns Hinga Uddak

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Grind together 1/2 grated coconut ,10-12 roasted red chillies ,small piece of tamarind into a smooth paste .
add enough water to the paste to make it to gravy consistency.
add salt to taste ,prawns and keep it to boil.
after one boil reduce flame and simmer for 5 min.
now add hing dissolved in water or powder.
simmer for 1 more min,
then add 1tsp of coconut oil and
switch off flame..... Gassi ready

Carrot Sweet Idli

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Recipe..Mix together 1 cup grated carrot,1 cup grated coconut, 1 cup grated jaggery, 1 cup fine Rava,(local rava),2 tbsp curds, a pinch of salt, a pinch of cardamom pwd and cashewnuts and raisins. Mix well and keep it aside for 15 mins and make idlies. Serve with ghee.

Surnali

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Surnali:
Ingredients
2 cups dosa rice
1 tsp methi
1 tsp turmeric pd
2 tbsp curd
1/2 cup grated coconut
1/2 cup soaked poha
1 cup jaggery (acc.to taste)
  Soak rice along with methi ,turmeric pd ,curd and just enough water for 4-5 hrs.Grind  this along with coconut ,poha and jaggery and little salt  into a smooth and thick paste.(use the soaked water for grinding).Allow to ferment overnight .Heat a tava pour a ladleful of batter.Do not spread.Cover and cook on one side only.Serve with a dollop of butter.

Badusha Recipe

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11/2 cups maida ,2 tbsp ghee, 11/2 tbsp oil ,2 tbsp curds ,1/4 tsp cooking soda,oil for deep frying
For sugar syrup : 1 cup sugar , 1/2 cup water,cardamom pd and 1 tsp lime juice
In a bowl mix together ghee,curds, oil and soda.now slowly add the maida with just enough water to make a smooth soft dough.Do not knead hard. Allow to rest for 20 min.In the meanwhile add water to sugar in a vessel .boil till u get syrup of one string consistency ( very important).add the lime juice now to avoid crystalization
Take the dough and make small balls.flatten a little and press a little in the center.heat oil in a kadai.the oil should be hot just enough that a small bit of dough when put in oil comes up to the surface.fry the balls on slow flame till golden.immediately put them in the sugar syrup and see that syrup coats both the sides.keep for 3-4 min.take it out onto a plate.ready to eat once it cools down.
Recipe credit sharmis passion.