Sunday, 23 November 2014

Egg Green masala

For masala- Grind lots of coriander leaves ,green chillies,cloves , cinnamon,ginger,garlic and few cashew nuts to a smooth paste.In a pan heat oil,fry sliced onions till golden brown,then add grated tomato or puree.fry for sometime then add the ground masala and fry some more till raw smell goes.add 1 cup water,salt to taste.when it starts boiling just break the eggs slowly directly into the masala.cover n cook till the eggs are set n gravy thickens.

For green masala:grind together ginger ,garlic,green chillies and lots of coriander leaves to a smooth paste.

For dry masala.dry roast lightly cloves ,cinnamon, jeera ,shahjeera,dhania and and pd.
In a pan heat oil.Add finely chopped onions and fry till brown.add the green masala and fry for add the prawns mix well till it gets coated with masala add little water and salt and allow to cook.when done add some and the dry masala pd.cook covered for some more time till done.
( usually I add tomatoes to the gravy but since I didn't have I tried t.pulp tasted spicy n yum)

Saturday, 22 November 2014

Jhatphat Chicken Masala

Marinate chicken pieces in little curd,ginger garlic paste,turmeric ,chili pd.and salt for 15 min.
In a pan dry roast some red chillies ,dhania, jeera,shahjeera,cloves and cinnamon. When cool make a coarse powder of this in a mixi and keep aside.Heat oil in a pan and add curry leaves.then add chopped onions and fry till add the marinated chicken,fry for a while,add little water salt and cook.when chicken almost done add the powdered masala and fry for some more time till all the masalas get mixed well.

Kichadi Sweet

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.

Magge Bikand gassi

Cut abt 1/2 magge(madras cucumber) into medium sized pieces without peeling .deseed it. Take about 10-12 bikkand(jackfruit seeds),peel and cut lengthwise into two.pressure cook both with little salt for abt 2whistles.grind abt 1 cup of grated coconut with 7-8 roasted red chilies and small ball of tamarind into a smooth paste.add the ground paste to the cooked veggies and keep to boil adding little salt.once it boils put off flame.In a small pan add abt 2 -3 tsp of oil.when hot add abt 10-12 garlic pods which are slightly crushed.(do not peel garlic). Fry till golden brown and temper the curry with this.


For the outer layer
1 cup raw rice ( soaked for 2 hrs)
1/2 cup grated coconut
Fistful of soaked poha
2 tbsp of powdered jaggery.,pinch of salt
Grind all of the above into a smooth thick batter with just enough water.

For the filling
1 cup of powdered jaggery
1and1/2 cup of grated coconut
Little cardamom pd.
Melt jaggery adding a little water in a pan.when jaggery dissolves and becomes slightly thick add coconut mix well till it becomes dry .finally add cardamom pd.

For making patholi
Wash and dry the haldi leaves .snip off  both the ends of the leaves.Take a spoonful of batter and spread it on the leaf.keep the filling in the center lengthwise and fold the leaf lengthwise .steam in a steamer for about 1/2 hr.

Neeli Sukha

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 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

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 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

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 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.


5 measures rice atta,1 measures peanut,1/2 measure chickpea,coriander leaves,curry leaves, green chillies,1tsp butter. Coarsely grind peanut and chickpeas. Finely chop coriander leaves,chillies and curry leaves. Mix in rice atta,add salt and prepare  d like chapati dough. Then take a plastic sheet ,slightly oil it .and press

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

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

In a pan heat oil,add 1 big onion finely chopped.when golden add a tsp of ginger garlic paste.fry till raw smell 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 on a heated tava spread little oil and fry evenly on both sides.


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

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.

Friday, 21 November 2014

Drumstick leaves Sanna Idli

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

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

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

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 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

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

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 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

Heat 2 -3 tsp of oil.when hot add 1tsp of jeera and 1/4tsp of hing pd.Now add puree of 3-4 tomatoes and 1tsp of cashew and fry for a while till raw smell goes and it thickens. Add red chili pd.,garam masala pd.,and little kasuri methi and fry a bit. Now add boiled baby corn pieces,paneer,salt and 1/4 cup water and allow to boil. Goes well with rotis.

Prawns Chettinad Curry

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

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 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 Uppat

Pedovo                             1/2 kg cut and cleaned

Ingredient for dry roast masala

Coconut                                    2 tbsp

Red chilly                                  10 to 12

Coriander seeds                       1 tsp

Methi seeds                              10

Garlic cloves                            6 to 7

Mustard                                   ½  tsp

Turmeric                                  ¼ tsp

Tamarind pulp                         1 tbsp

Teppal(Sichuan pepper)           6

Salt to taste

Oil                                              2tsp


Dry roast all ingredients  when it cools  grind it with tamarind pulp and water into a fine paste.

Pour this paste in a kadai  add water for gravy  add salt boil it for 5 min. then add cut and cleaned fish again boil it for 10 min. off the gas and pour coconut oil on top of it serve this with hot steaming rice.

Chicken Karipatta

1/2 kg boneless chicken
2 chopped onions
1 big chopped tomato
1 tsp ginger garlic paste
2 green chillies slit
6 tsp oil
Salt to taste
10- 15 chopped curry leaves
1/4 cup chopped coriander leaves
1/2 tsp turmeric powder
1/2 cup curd
2 tsp chilli powder
2 tsp ginger garlic paste
Salt to taste
2 cloves(lavang)
1/2 inch cinnamon(dalchini)
1 cardamom(elaichi)
2 tsp cumin seeds(jeera)
3 tsp coriander seeds(daniya)
1 tsp poppy seeds(khus khus)
dry roast the above ingredients and make fine powder
Note:put khus khus at the end .


Wash and clean chicken
Cut into small pieces
Marinate with the mentioned ingredients and keep in fridge for 1/2 an hour
In a pan heat oil and saute onion till dark brown
Add chopped tomatoes and fry till it is blended well
Pu ginger garlic paste and fry for 3 minutes
Add green chillies
Put the chicken and mix well,cook with a closed lid
When it is almost cooked add masala powder,salt and water if needed
Finally garnish with fried curry leaves and chopped coriander leaves.

Recepi courtesy...Nandini Kini

Lachcha Paratha

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

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 keep the fish
pieces in the oil and cook covered on each side for 5 min.serve hot.

Tausali - Sweet

Godi tausali

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 add the grated
cucumber and mix well.Make either thick or thin dosas acc. to your liking



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.

With poha it is the same u dry roast thick poha till light
brown and then powder it.

Broken Wheat Appo

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

Recipe: Ennegayi
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
9.garlicflakes-8-10 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
Goes well with Rotis.

Mushroom Bhutti

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 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 udhaak Gassi

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 idlies. Sweet

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.


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 ( 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 and make surnali.

Badusha Recipe

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 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.