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Monday, August 29, 2016

Doddaka ..A North Canara Amchi Delicacy using Mixed Vegetables,Cooked with Turmeric Leaves in a Coconut Based Dry Masala .


Doddaka ..A North Canara Amchi Delicacy  using Mixed Vegetables ,Cooked with Turmeric Leaves in a Coconut Based Dry Masala . 

Mixed Vegetables like 

  • Brinned Bamboo shoot pieces... 5 pieces 
  • Ladies finger ... chopped to 2 inch pieces, 6 pieces ( i used Parrot Green native variety for taste )
  • Potato..1 small ( peeled, chopped to little bigger pieces ) 
  • Tomato..1 small chopped 
  • Bitter Gourd ... chopped into lengthy  flat pieces.. 4 pieces 
  • Raw Banana , peeled , chopped to little slightly bigger pieces .. 5 pieces 
  • Slit green chilly ...1 or 2 
  • Dried Kokam ,... 3 to 4 
  • Turmeric leaves ... 2 


To grind to a semi coarse paste 

  • Grated coconut ... 1 cup 
  • Teppal ...( Sichuan pepper ) 5 to 6 
  • Dry Red chilles... 4 to 5 ( not roasted ) 
  • Turmeric powder... 1/4 th tsp 
  • Salt to taste 


Method 
Wash the turmeric leaves n cut it to 2 pieces ... keep aside

Soak the brinned bamboo shoot pieces overnight or for about 4 hours n wash with water about  4 to 5 times . Pressure cook it for about 3 to 4 whistle till soft but not mushy . Discard the water ... 

Grind grated coconut, turmeric powder, dry red chillies to a semi coarse paste , just before removing the masal,a  add the sichuan pepper ( teppal ) n grind just for a minute . 

Wash all the chopped vegetables . 

In a kadai place the cut turmeric leaves , ground masala , all the chopped washed veggies including cooked bamboo shoots , dried kokam , slit green chilly , water , salt n place the cut the turmeric leaves above it n cook on sim flame till the water gets evaporated n all the veggies is cooked well .

Serve with rice or Chapathis . 

Thursday, August 11, 2016

Gova Shevai Usli With Jeev Kadgi Bajo n Godda Kaapi ( Sun dried wheat semolina usli , Bread Fruit Besan Fries n Jaggery Coffee )

Gova Shevai Usli With Jeev Kadgi Bajo n Godda Kaapi ( Sun dried wheat semolina usli , Bread Fruit Besan Fries n Jaggery Coffee ) 

Gova Shevai Usli/ Sun dried wheat Vermicelli stir fry
  • Sun dried Wheat Vermicelli...10
  • Oil..2 tsp
  • Mustard seeds..1/2 tsp
  • Hing/Asafoetida ..1 pinch
  • Urid dhal..1 tsp
  • Green chilly ..3 (chopped )
  • Curry leaves ..1 sprig
  • Grated coconut... 1/4 th cup
  • Sugar..1/2 tsp ( optional ) 
  • Salt to taste .


Method
Soak the sun dried wheat vermicelli in enough water for about 1/2 an hour or till it becomes soft n wash it to remove any dirt . Drain the water well n roughly mash it with hands Keep aside .

In a kadai add oil, splutter mustard seeds , add urid dhal n stir till it turns light brown ,add hing n then  add chopped green chillies n fry for a while along with curry leaves, add the soaked wheat vermicelli ,salt n cook for a while . Add the grated coconut, sugar  n mix well .



Jeev Kadgi Bajo ( Bread Fruit beasn fries)  !
  • Breadfruit - 1 
  • Besan /Gram flour-1 cup
  • Hing /Asofoetida - 2 pinch 
  •  Cumin seeds-1 tsp
  • Water as required to prepare the batter .
  • Oil for deep frying
  • Salt to taste
Method 
Remove the outer skin of the Bread fruit n cut it into flat evenly thin slices.

In a bowl , add gram flour, hing, salt , cumin seeds n just enough water to prepare the batter ( Batter shouldn't be too thick nor watery ) 

 Dip the sliced bread fruit in the above batter n deep fry on both sides till golden brown . 


Jaggery Coffee 

  • Milk- 1 cup
  • Water- 2 cups 
  • Jaggery cubes- 2 piece 
  • Coffee Powder- 1 tsp heaped . 


Method 
Add 2 cups of water with  jaggery cubes in a vessel n let it boil well n reduce the water to 1 cup ... add coffee powder, switch off , keep covered so for about 10 mts . Strain it . Add 1 cup of hot milk ... 

Nagarpanchami Spread ... Cheppi Kheeri. Patholi, Mooga Pathrado, Rulava Khotto .

Nagarpanchami Spread ... Cheppi Kheeri. Patholi, Mooga Pathrado, Rulava Khotto .

Cheppi Kheeri ( Unsweetened kheer using turmeric leaves ) 


  • Raw Rice...1 cup
  • Water ..3 cups 
  • Thick Coconut milk..1 cup
  • Turmeric leaves ... 4 to 5 

Method
Wash n soak raw rice for about 1 hour n cook till the rice is soft or u can cook directly without soaking . Add washed torn turmeric leaves n cook for about 10 mts ,Then  add the coconut milk n boil for just a minute . 



Patholi- Steamed Sweet Dumplings in Turmeric Leaves .  
  • Turmeric Leaves- 15 to 20 

To grind the outer covering 

Raw  rice - 1 cup 
Grated coconut- 1/4 th cup 

Filling 
  • Finely  grated fresh coconut  - 3/4 cup 
  • Grated Jaggery-1/2 cup 
  • Cardamom powder -1/2 tsp

Method
Wash the Turmeric leaves , pat it dry n remove the tips of the leaves . 

Soak Raw rice in water for about 1 hour .

Grind soaked raw rice along with coconut to a very smooth batter adding very little water . 

In a kadai ,melt the grated jaggery, then add the grated coconut .Switch off , add  cardamom powder n mix everything well . 

Take a Turmeric leaf , spread a spoonfull of thin layer of the ground paste , then place a tsp of the filling length wise n fold it . Follow the same procedure for rest of the leaves .

Assemble them in a steamer n steam for about 15 to 20 mts. 



Mooga Pathrado ( Whole Green Gram Pathrado )
  • Pathrade paan /colacacia leaves - 20 /25 
  • Whole Green Gram - 2 cups
  • Grated fresh coconut- 1 cup
  • Hing/Asafoetida- 2 pinch
  • Tamarind- Marble size
  • Roasted dry red chillies- 10 to 14
  • Salt per taste 

Method 
Soak whole Green Gram Overnight  .  

Grind grated coconut, roasted dry red chillies,hing n tamarind to a fine paste ... then add soaked whole Green Gram  n grind to a medium paste ( neither coarse nor fine ) without adding water . Can sprinkle water if required ! take the batter and add salt ! 

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . Smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,d shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 



Rulava /Semolina Khotto ( upma Rawa khotto  )  
  • Jack fruit leaves weaved baskets- 10 to 12 
  • 1 Cup-Urid dhal
  • 1 3/4 th cup- Upma rawa
  • salt to taste
Method 

Soak Urid dhal for 3 hrs n grind to a fine paste ..remove it .. 


Tie upma rawa in a piece of cloth n steam it for 1 vapour .. allow it to cool 

once cooled add this to the ground batter , add salt n mix with hands n ferment overnight 

In the morning add the fermented  batter into the weaved jackfruit baskets till 3/4 th .   Steam it for 15 to 20 minutes .

Godi ( Sweetened ) Ash Gourd Surnali with Blob of Butter n Cheppi ( Unsweetened ) Ash Gourd Surnali with Coconut Hing Chutney .

 Godi ( Sweetened ) Ash Gourd Surnali with Blob of Butter n Cheppi ( Unsweetened ) Ash Gourd Surnali with Coconut Hing Chutney .

Ash gourd Surnali  ( Sweetened ) 
  • Ash gourd pieces-1 cup 
  • Raw rice-2 cups 
  • Grated coconut-1/2 cup
  • Beaten rice /phova-1 cup 
  • Fenugreek seeds-1 tsp
  • Jaggery - lemon size 
  • Turmeric powder-1/2 tsp 
  • Curds/Butter mik -1/2 cup
  • salt to taste 

Method 
Soak Raw rice n fenugreek seeds for about 3 hours . 

Wash n peel ash gourd n then chop them to pieces .

Grind raw rice, fenugreek seeds ,grated coconut, buttermilk/curds , beaten rice ( soak it for 10 mts .just before grinding ) turmeric powder ..grind ..when half done add jaggery n grind to a fine paste . Remove the batter ,add salt n ferment overnight .

Heat the dosa pan ,smear oil n add a ladle full batter ,dont spread the batter too much n cook only on  one side  


Serve hot with Dollop of  butter  . 


For unsweetened surnali , dont add jaggery n turmeric powder while grinding the batter ... Serve this with coconut hing chutney . 


Coconut Hing Chutney !
  • Grated coconut-1 cup
  • Hing/Asafoetida- 2 pinch ( i use solid hing )  
  • Green chillies -2 or 3 according to the taste 
  • salt to taste 

seasoning 

  • Oil-1 tsp
  • Mustard-1/2 tsp
  • Curry leaves -1 sprig 

Method
Grind grated coconut , Hing, green chillies n salt to a paste ..remove n season it !  



Salla Sukke ( Brinned Raw Jackfruit adding Sour Hog Plum Cooked in Coconut Based Dry Masala )

Salla Sukke ( Brinned Raw Jackfruit adding Sour Hog Plum  Cooked in Coconut Based Dry Masala ) 

  • Mittagallale Saala /Brinned Raw jackfruit ... 1 cup
  • Sour Hog plum's ...2 

To grind to a semi coarse paste

  • Grated coconut..1 cup
  • Roasted dry red chilly ... 4 
  • Roasted urid dhal ...2 tsp 
  • Salt adjust as raw jackfruit is already brinned .

Seasoning 

  • Oil..1 tsp
  • Mustard seeds ..1/2 tsp
  • Curry leaves..1 sprig  


Method 
Soak the brined raw jackfruit in enough water for about 1 hour n wash with as much as 5 times changing water . Slice them to thin strips . Keep aside 

Wash n roughly crush the sour hog plums 

Pressure cook cleaned brinned raw jackfruit sliced n crushed hog plum's for about 2 or 3 whistles ... till its soft . 

Grind the grated coconut n roasted dry red chilly to a semi coarse paste n just before taking the ground paste add the roasted urid dhal n grind just for a second . 

In a kadai add oil, splutter mustard seeds , add curry leaves, ground masala along with cooked stuffs n cook till the moisture evaporates . 

Note : In case sour hog plum's is not available then add small piece of tamarind while grinding the masala for sourness . 

Crispy Roasted Sweet n Spicy Cucumber Rotti/Thalipeeth

Crispy Roasted Sweet n Spicy Cucumber Rotti/Thalipeeth

  • Rawa /Semolina ...1 cup
  • Tender Cucumber ...1 
  • Ginger ..1 inch piece
  • Onion..1
  • Green chilly..2 
  • Jaggery... Gooseberry size 
  • Water ... 1 tblsp 
  • Salt to taste 


Method 
Wash cucumber , peel n grate it .. 

Chop onion , green chilly n grate ginger . 

Crush jaggery finely . 

In a bowl , add semolina, grated cucumber, chopped onion, green chilly , grated ginger , crushed jaggery n salt .Mix well adding very little water ..Soak so for about 10 mts . 

Heat a dosa tawa, smear oil ... take handful of semolina batter n pat with fingers , dipping the fingers in water ... thinly round , roast on both sides adding oil at the edges on medium to Sim flame  .

Serve warm with butter . 


Wednesday, August 10, 2016

Raw Mango Groundnut Chutney

Raw Mango Groundnut Chutney 

  • Raw Mango..peeled , chopped ... 1 medium  
  • Groundnuts .. 1 fist full
  • Green chilly..3 
  • Cumin seeds..1/2 tsp
  • Garlic flakes..4 '
  • Salt to taste 

Season

  • Oil..1 tsp 
  • Onion chopped ..1 small
  • Groundnuts ..1 tsp


Method
Dry roast the groundnuts, cool n peel them . keep aside .

Grind peeled chopped raw mango along with roasted peeled groundnuts, garlic flakes , cumin seeds to a semi coarse paste . Remove add salt, mix well n give the seasoning