Monday, May 22, 2017

Spicy Cauliflower with Ground Masala

Spicy Cauliflower with Ground Masala

  •  Cauliflower Florets ... 3 cup's 
  • Oil ...1 tblsp 

 To grind to a very fine paste . 

  • Dry Red chilly ..8/10 
  • Peeled Garlic Cloves ...4/6  
  • Tamarind.. Tamarind seed size
  •  Raw Rice ... 2 tsp 
  • Turmeric powder...1/4 th tsp 
  • Salt to taste 

 Wash the cauliflower florets n add it in boiled water with salt n little turmeric powder n set aside for  1/2 n hour .

Grind dry red chilly, tamarind , raw rice, turmeric powder n garlic cloves to a very fine thick paste .

In a kadai add oil , ground paste n fry well till the raw smell goes , add about 1/2 cup of water n cauliflower florets n cook till done to a medium consistency . 

Sunday, May 21, 2017

Bhaji Ambat ( Green Amaranthus cooked in Coconut based gravy )

Bhaji Ambat ( Green Amaranthus cooked in Coconut based gravy )
  • Bhaji/Green Amaranthus - 1 bunch 
  • Onion -1
  •  Thur Dhal ..1/2 cup
To grind
  • Grated coconut- 1 cup
  • Roasted dry red chilies- 4
  • Tamarind -Tamarind Seed size
  • Salt to taste 
  • Oil- 1 tsp 
  • Onion - 1 ( chopped ) 
Wash the Green Amaranthus leaves , chop roughly the leaves n the tender stem as well .  

Chop onion roughly .

Wash n pressure cook thur dhal , cool n mash it well. 

In a vessel add little water, chopped  green Amaranthus , chopped onion n boil till cooked .

Grind all the ingredients meant to grind to a fine paste . 

Add the ground paste to all the cooked stuffs  n boil well n then do the seasoning . 

Ponsa Doddaka/Jackfruit Thalipeet .

Ponsa Doddaka/Jackfruit Thalipeet  !
  • Rice rawa -1 cup
  • Grated coconut -2 cups
  • Grated jaggery -1 cup
  • Chopped jackfruit -2 cups
  • Salt to taste 

Grind coconut gratings with grated jaggery without adding water , then add chopped jackfruit n grind again for a minute or two . 

Remove the ground batter add the rawa n salt n keep aside for few mts . Add little water .. n mix well . 

Heat a dosa tawa , smear oil , n add a ladle full batter , dont spread too much ... Cover n cook on both sides on sim flame ... 

Serve hot with ghee or butter !

Ridge Gourd Peel Chutney ...Version 2

Ridge Gourd Peel Chutney ...Version 2 

  •  Ridge Gourd Peels ... 2 cup's  
  • Groundnuts ...1 tblsp 
  • Green chilly ...3 or 4 
  • Cumin Seeds ..1 tsp 
  • Garlic Cloves ..3 
  • Tamarind ...Tamarind seed size
  •  Oil..1 tsp 
  • Salt to taste . 


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

Method .
 In a kadai add oil n roast ridge gourd peels , take it out , now roast groundnuts ,take it out , then roast  cumin seeds, green chillies n garlic cloves .. Cool all these n grind to a semi coarse paste with tamarind n salt . 

Then give the seasoning .   

Ragi Masala Dosa, Kempu Chutney, Potato Palya n Coconut Chutney

Ragi Masala Dosa, Kempu Chutney, Potato Palya n Coconut Chutney 

  • Urid dhal ...1 cup
  •  Methi /Fenugreek Seeds ...1 tsp heaped 
  • Ragi Flour .. 1-1/2 cup 
  • Medium Rawa /Semolina .. 1/2 cup 
  • Salt to taste

Wash n soak urid dhal n methi seeds in water for 4 to 5 hours n grind to a fine batter .Add salt n allow it to ferment overnight . 

Next day morning in a bowl add ragi flour n water n make a lump free batter mixing well . Add semolina n mix well ...Add this to the ground fermented Urid dhal batter n mix well ...Set aside for about 15 to 20 mts ... If the batter is thick then water little water n get it to regular Masala Dosa batter 

. Heat a dosa tawa ,smear oil n spread a ladlefull batter spreading thinly ... Apply red chutney all over the dosa n cook till crisp 2 or 3 tsp of potato Palya . 

Red Chutney/Kempu chutney 
  • Coconut-1 cup
  • Garlic flakes- 12 
  • Onion ...1 medium chopped roughly 
  • Kashmiri red chilles- 8 to 10
  • Tamarind - Tamarind seed size Oil...1 tsp 
  • Salt to taste
 In a pan add oil n roast the roughly chopped onion n garlic flakes . remove it  cool n grind with grated coconut, salt, tamarind to a fine paste . 

Grind all the above to a fine paste 

Potato Bhaji 
Potatoes-3 medium
Onion - 2 medium
Green chilles-2 or according to the taste
Turmeric powder-1/2 tsp
water -1/2  cup
Salt to taste

Mustard seeds-1/2 tsp
Urid dhal -1/4 th tsp
Curry leaves-1 sprig

Pressure cook potatoes -cool ,peel the skin n roughly mash it .

In a kadai add oil, mustard seeds, once it splutters add urid dhal,n fry for a minute . then add curry leaves , green chillies n chopped onions n fry till pink . add salt , turmeric powder , water n cook till the onions are cooked well ..once cooked add smashed potatoes n give a boil .

 Coconut Chutney !
  • Grated coconut-1 cup
  • Green chillies -2 or 3 according to the taste  
  • Tamarind-tamarind seed size 
  • salt to taste 

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

Grind grated coconut , green chillies n salt to a paste .Remove it n dilute it with little water  n season it !   

Thursday, May 18, 2017

Tendle Paan/ Ivy Gourd Ambado with Ground batter .

Tendle Paan/ Ivy Gourd  Ambado with Ground batter .
  • Chopped Ivy gourd leaves - 3 cups

To grind

  • Raw Rice-1 Cup
  • Thur Dhal-1/2 Cup 
  • Dry red chillies -6 to 8 or according to the taste   (dont roast them ) 
  • Grated Coconut- 3 tsp 
  • Tamarind -Tamarind seed size 
  • Salt to taste 


Soak Raw rice n dhal for 2 hours !

Grind red chillies , grated coconut n tamarind to a fine paste n then add the soaked rice n dhal n grind to a Semi coarse paste. Remove it  n add salt .. the batter has to b thick .. add in the chopped leaves n mix well . 

Heat  oil , now take handful of batter n shape it to round balls n flatten a little .. n drop it in hot oil one by one .. around 4  to 5  balls at a time n deep fry in oil till golden brown !

Wednesday, May 17, 2017

Spicy Roasted Phool Makhana / Lotus Seeds

Spicy Roasted Phool Makhana / Lotus Seeds 

  • Phool Makhana/Lotus Seeds ...2 Cup's 
  • Ghee ... 1 tblsp 
  • Curry leaves .. 2 sprig's 
  • Red chilly powder .. 2  tsp ( i used Kashmiri chilly powder )
  •  Garam Masala ..1/2 tsp 
  • Cumin powder..1/4 th tsp 
  • Salt to taste 

Dry roast phool makhana on sim flame for about 6 to 10 mts till crisp n crunchy .  Take it out . 

In a kadai melt ghee n add curry leaves n stir for a second ...Switch off , add all the powders n salt ..Mix it ...Add the roasted makhana , switch on the flame ...n mix well till all the masala is coated well .

 Store in an air tight container ...