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Thursday, February 23, 2017

Matti Gulla Sanapolo ( Seasonal Mlorean Green Round Brinjal Spicy Dosa )

Matti Gulla Sanapolo Seasonal Mlorean Green Round Brinjal  Spicy Dosa )
  • Matti Gulla/ Seasonal Mlorean Green Round Brinjal .. 1 

To grind 
  • Raw Rice- 1 cup 
  • Grated coconut- 1/2 cup
  • Cumin seeds-1/2 tsp
  • Coriander seeds-1/2 tsp 
  • Tamarind- Tamarind seed size 
  • Dry Red chillies- 6 to 8  
  • Salt to taste .

Method
Soak Raw Rice for about 2 to 3 hours n then grind it to a semi coarse paste along with grated coconut, cumin seeds, coriander seeds, tamarind n dry red chillies . Remove the batter . Add salt n mix well . 

wash the matti gulla  /Seasonal Mlorean Green Round Brinjal n chop it into small pieces . Add these pieces to the ground batter n mix well 


Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close the lid n roast ! drizzle little oil on the edges n then toss the dosa on the other side n roast till done .

Ukde seeth, Tomato Kadhi ,Nendrabale kela upkari ( Kerala sweet banana stir fry ) ,Cawliflower Podi /Fries ,Matti Gulla Tawa Rawa Fries ( Seasonal Round green brinjal tawa rawa fries )

Ukde seeth, Tomato Kadhi ,Nendrabale kela upkari ( Kerala sweet banana stir fry ) ,Cawliflower Podi /Fries ,Matti Gulla Tawa Rawa Fries ( Seasonal Round green brinjal tawa rawa fries )  

Tomato Kadhi
  • Tomatoes- 3 
  • Roasted dry red chillies- 3 or according to the taste
  • Cumin seeds- 1/4 th  tsp 
  • Roasted hing in little oil- 2 pinch 
  • Grated coconut- 1/4 th cup 
  • Sugar/Jaggery- little 
  • Salt to taste 
Seasoning 
  • Ghee /oil- 1 tsp
  • Crushed garlic- 3
Method 
Boil tomatoes with X mark on them till the skin comes off.  Discard the skin and grind the tomatoes with cumin seeds, chillies, hing, grated coconut. Boil this well with salt and jaggery/sugar adding little water n then do the seasoning .

Nendrabale kela upkari ( Kerala sweet banana stir fry ) 
  • Nendrabale kela/Kerala sweet banana- 2
  • Oil-2tsp
  • Mustard seeds-1/2 tsp
  • Dry red chilles-3
  • Hing a pinch 
  • Jaggery -pea size 
  • Grated coconut - 4 tsp 
  • Salt to taste 

Method 
Peel the banana , cut it to 2 inch pieces . 

In a kadai add oil n splutter mustard , add torn dry red chillies, hing n add banana pieces along with very little water ,jaggery n salt .Cover n cook well till done .Add grated coconut .


 Cawliflower Podi /Fries 
  • Cauliflower florets - 10 /12 piece
  • Rice flour- 3 tsp 
  • Hing/Asafoetida ..1 pinch
  •  Turmeric powder ..1/4 th tsp 
  • Red chilly powder- 1 tsp
  • Water-1 tsp or a required 
  • Salt to taste
  •  Oil for deep frying 
Method 
Boil water n add cauliflower florets to the boiled water with salt n turmeric powder .. keep covered for sometime 

Drain the Cauliflower florets, pat dry and keep aside.

 In a bowl add Rice flour, red chilly powder, hing , salt .Sprinkle little water n mix well  , keep aide for 10 mts. 

Heat oil in a kadai n deep fry the marinated cawliflower florets few at a time.  


 Matti Gulla Tawa Rawa Fries ( Seasonal Round green brinjal tawa rawa fries ) 

  • Matti Gulla / Seasonal Green Round Brinjal - 1 
  • Red chilly powder- 2 tsp 
  • Rice flour - 2 tsp 
  • Turmeric powder- 2 pinch 
  • Hing water- 1 tsp 
  • Fine Rawa / semolina - 4 tsp 
  • Salt to taste 
  • Oil as required  to shallow fry  

Method 
Wash n remove the stem of seasonal green round brinjal .. Pat dry n slice it to 1 inch thickness . 

In a bowl add Chilly powder, rice flour, turmeric powder, hing water, salt ..mix well then add the sliced brinjal  ,sprinkle little water  n mix well again..keep aside just for 5 mts . 

Heat a dosa tawa , add a tsp or 2 of oil ... Run the marinated sliced brinjal pieces over the semolina n place them on the tawa n shallow fry on sim to medium flame on both sides .  

Pooris , Kesar Almond Basundi , Surti Papdi Nu Shaak n Raw Banana Bajo spread on Plantain leaf ..Satvik food on the eve of Maha Shivrathri Upvas .. Om Namah Shivaya !

Pooris , Kesar Almond Basundi , Surti Papdi Nu Shaak  n Raw Banana Bajo  spread on Plantain leaf ..Satvik food on the eve of Maha Shivrathri Upvas .. Om Namah Shivaya ! 

 For Pooris 

  • 1 Cup-wheat Flour 
  • 1/2 Cup-Water 
  • salt to taste 

Method 
In a bowl add the wheat flour , salt n water n knead to a dough ..Poori dough should be harder than chapathi dough, as this wont soak the oil much ! roll out the pooris immediately as soon as the dough is made n deep fry , . If you keep the dough for a long time then the pooris will soak up lot of oil... 


Kesar Almond Basundi

  • Full Fat Milk.. 4 cups
  • Almonds.. 1/2 cup 
  • Chironji ... 2 tsp full 
  • Pista ..2 tsp full 
  • Saffron strands... 1/2 tsp 
  • Sugar... 1/2 cup or according to the sweetness 

Method
Soak Almonds in warm water for about 20 mts . Remove the skin n  grind to a fine paste .( Preserve a little for garnishing ) 

Soak saffron strands in little warm milk for about 1/2 an hour . 

Crush pista to coarse powder with rolling pin . 


Boil the milk , then simmer over low flame n stir continuously  till the milk thickens n coats the back side of the spoon . Add the almond paste dissolved in little milk n mix well . Add sugar n allow it to dissolve . Add the saffron n mix well . 


Serve chilled garnished with chironji, Crushed pista n chopped soaked almonds . 



Surti Papdi Nu Shaak 

  • Surti Papdi/Vaal Papdi ..1/4 th kg 
  • Ghee,, 2 tsp
  • Mustard seeds..1/2 tsp
  • Cumin seeds ..1/2 tsp
  • Green chilles ..2 or 3 
  • Ajwain/ Carrom  seeds .. 1 pinch
  • Coriander seeds ... 3 to 5 
  • Methi/Fenugreek seeds .. 2 or 3 
  • Hing/Asafoetida ..a pinch
  • Turmeric powder..1/4 th tsp
  • Coriander powder..1/2 tsp
  • Coriander leaves ... 1/4 th cup
  • Sugar/Jaggery ... small piece ( i added jaggery ) 
  • Salt to taste . 


Method

Wash the surti papdi  , destring n cut into medium sizes squares . 

Crush the green chilles n finely chop the coriander leaves . 


In a kadai add ghee , splutter mustard seeds , then add cumin seeds, hing , ajwain, coriander seeds , methi seeds n fry for while . Then add crushed green chillies, chopped coriander leaves saute for a minute . Add all the powders , salt , chopped surti papdi with little water, jaggery n cook till done  .


Kele Bajo/Raw Banana Besan Fries .
  • Raw Banana ..1 
  • Besan/Gram Flour..1/2 cup
  • Cumin seeds..1 tsp
  • Hing /Asafoetida ..1 pinch
  • Water as needed to prepare the batter 
  • Salt to taste 
  • Oil to deep fry 


Method

Wash the raw banana , peel the outer skin n slice them thinly .

In a bowl add besan, cumin seeds, hing, salt n just enough water to prepare a batter . . 


In a kadai , heat oil .. dip sliced raw banana in the batter n deep fry around 3 to 4 at a time . 


Wednesday, February 22, 2017

Aluchi Amti/ Colacasia leaves cooked in Goda Masala .

Aluchi Amti/ Colacasia leaves cooked in Goda Masala . 
  • Thur dhal - 1/2 cup 
  •  Colacasia leaves - 4 to 6  . 
  • Ground Nuts ..1/4 th cup  
  • Turmeric powder -1/4 th tsp 
  • Asafoetida/Hing - a pinch 
  • Kashmiri red chilly powder - 2 tsp 
  • Goda masala -2 tsp ( I have used Bedekar Goda Masala ) 
  • Jaggery- 1 goose berry sized ( adjust to taste )
  •  Tamarind ... lemon sized ( soak in little water for 20 mts, squeeze n discard the residue ) 
  • Grated coconut- 1 tblsp ( ground ) 
  • salt to  taste 

Seasoning 

  • Oil -1 tsp 
  • Mustard seeds- 1/2 tsp 
  • Hing /Asafoetioda- a pinch 
  • Methi Seeds ..4 seeds 
  • Curry leaves ..1 sprig 


Method
Wash n pressure cook thur  dhal with  turmeric powder n  pinch of asafoetida . cool n mash it well .


Wash n chop Colacasia leaves n groundnuts  n pressure cook for 1 or 2 whistle .  

In a kadai add oil n splutter  mustard seeds, then add hing n methi seeds ,stir for a few seconds .  Add curry leaves n saute for 1/2 a minute .  Then add cooked dhal, cooked colacasia leaves n groundnuts , water ( for desired consistency ) chilly powder, goda masala, ground grated coconut, tamarind thick water , , jaggery , salt n boil well . 

 Serve with  rice/chapathi 

Strawberry Jam

Strawberry Jam 

  • Strawberry,hulled n roughly chopped- 3 cup's
  • Sugar-1-1/2 Cup's 
  • Lemon juice-2-1/2 tbsp 
Method 
In a non stick pan/Kadai ,add the hulled n roughly chopped strawberry ,sugar and  on sim flame cook mashing it with the backside of a spatula n stirring . Half way thu add the lime juice n stir well again n cook till it turns thick n glossy . 
Cook until it turns thick and glossy. cool it n transfer the jam to an air tight  jar . 



  • Tendle Kothambari Methi Ghassi ( Ivy Gourd cooked in coriander seeds , fenugreek seeds in coconut based gravy )

    Tendle  Kothambari Methi Ghassi ( Ivy Gourd cooked in coriander seeds , fenugreek seeds in coconut based gravy )


    • Tendle/Ivy Gourd  ..1/4 th kg 

    To grind to a  paste

    • Oil..1 tsp
    • Grated Coconut ..3/4 th cup
    • Roasted Dry red chilly ..5 
    • Coriander seeds..2 tsp
    • Methi/Fenugreek seeds ... 1/4 th tsp
    • Tamarind ..Tamarind seed size
    • Salt to taste

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

    Method 
    Wash n
     cut the end points of Ivy gourd n crush them lightly cook them in litle water .  

    In a tsp of oil roast coriander seeds n Fenugreek seeds ..cool . 

    Grind grated coconut, roasted dry red chilles n tamarind to a semi coarse paste n just before removing the masala add the roasted coriander n fenugreek seeds n grind . 

    Remove the masala add salt , enough water for gravy consistency , cooked ivy gourd  n boil well . Then give the seasoning . 

    Tuesday, February 21, 2017

    Mango Rice ! Mavinakayi Chitrana..Version 4 
    • Cooked Rice -2 cups 
    To grind to a semi coarse paste 
    • Sour Peeled grated raw mango-1 cup
    • Coriander leaves-2 tsp
    •  Mustard Seeds-1/2  tsp
    • Grated coconut - 1/2 cup
    • Salt to taste   
    Seasoning
    • Oil-1 Tblsp 
    • Mustard Seeds-1/2  tsp
    • Curry leaves -1 sprig
    •  Onion ...1 large chopped  
    • Peanuts-2 tsp 
    • Green Chilly Slit ... 3 
    • Bengal Gram (channa dhal)-1 tsp
    • Urid Dhal ..1 tsp 
    • Turmeric powder-1/4 th tsp
     Method
    Soak the Channa Dal (Bengal Gram) in water for 10 to 20 mts
    Grind grated sour raw mango  along with grated coconut ,mustard ,coriander leaves without adding water, to a semi coarse paste 

    In a kadai add oil,splutter  Mustard seeds , then add chopped onion n fry till transparent , add curry leaves, slit green chilly ,  chana dhal, urid dhal, groundnuts ,turmeric powder, ground paste n fry for a while n then add the cooked rice n mix well !