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Tuesday, March 7, 2017

Instant Ready made Multi Millet Dosa Flour Dosa ( Fox tail, Kodo, Proso, Ragi, Pearl, Little, Great ( all these Millet's used in ) along with Urid flour ) with Spicy South Indian Styled Mushroom Masala .

Instant Ready made Multi Millet Dosa Flour Dosa ( Fox tail, Kodo, Proso, Ragi, Pearl, Little, Great ( all these Millet's used in ) along with Urid flour ) with Spicy South Indian Styled Mushroom Masala .

  • Multi Millet Dosa Flour ...2 cup's
  •  Water as required to prepare dosa batter consistency 
  •  Salt to taste . 


Method 
In a bowl add the multi Millet  dosa flour, salt n enough water as of dosa consistency.

 Heat a dos tawa , drizzle oil n pour a ladle full batter n spread n cook on both the sides till crisp 

Note : no need to ferment the batter

 South Indian Styled Mushroom Masala 
  • Mushroom's ..1 packet 
  • Oil ...2 tsp
  •  Mustard seeds..1/2 tsp 
  • Cumin Seeds .. 1/4 th tsp 
  •  Urid dhal ..1 tsp
  •  Methi /Fenugreek seeds..1 pinch
  •  Hing/Asafoetida ..1 pinch 
  • Tamarind..Marble size ( soak in water for 10 mts n extract  the thick juice ) 
  •  Green chilly ..2  chopped 
  • Onion ...  1 huge Sliced 
  • Grated Coconut ...1 tblsp 
  •  Sambar Powder... 2 tsp 
  • Salt to taste 


 Method 
Wash mushrooms well n chop  them .. 

Grind grated coconut and sambar powder to coarse paste .

 In a kadai add oil, splutter mustard seeds n cumin seeds , add urid dhal , hing ,  methi seeds , curry leaves n chopped green chilly n fry for a while . Add chopped onion n fry till transparent , Add tamarind pulp, coarsely ground mix, water n chopped mushrooms along with salt n boil ... 

Let the gravy be of medium Consistency n this is my own innovation .

Thori upkari, Thori saaru, Kirla (Brinned Bamboo shoot spicy dosa ) sanna Polo, Kirlu ( Brined Bamboo Shoot ) Fried, Tomato Peas Baath, Chanadhal Vadai, Ukde Seeth n Carrot Payasam

Thori upkari, Thori saaru, Kirla (Brinned Bamboo shoot spicy dosa ) sanna Polo, Kirlu ( Brined Bamboo Shoot ) Fried,  Peas Tomato Masala RiceBaath, Chanadhal Vadai, Ukde Seeth n Carrot Payasam 

Kaali Thori Saaru N Kaali Thori Upkari 

  • Kaali Thori ( Black Beans )- 1 cup 
  • Salt to taste 

Seasoning for Saaru (Rasam) 

  • Oil-1 tsp 
  • Dry red chillies-  2 or 3
  • Crushed Garlic flakes - 6 

Seasoning for Upkari 

  • Oil-1tsp
  • Mustard seeds-1/2 tsp
  • Hing/Asafoetida- 2 pinch 
  • Dry Red chillies- 2 or 3 
  • Grated coconut- 4 tsp  

Method for Saaru ( Rasam ) 
Wash and soak kaali thori  in water overnight .  Pressure cook them for about 4 to 5 whistles or till completely cooked. ( dont over cook n make them mushy ). 

Separate the cooked liquid and the cooked black beans ( Kaali thori )  .

In a vessel add the cooked liquid along with salt and water ( adjust the consistency as required ) . Boil it n later give the seasoning . 

Method for upkari
In a kadai add oil , splutter mustard seeds, add torn dry red chillies , hing n then the cooked kaali thori, salt  n cook ... lastly garnish with grated coconut . switch off the gas . 


Keerla Sanna polo ( Brined Bamboo shoot spicy dosa )

  • Brined Bamboo Shoots- 2 or 3 pieces .
  • Raw Rice- 1 cup 
  • Dry Red Chilles- 4 to 5
  • Tamarind -Tamarind seed size
  • Salt only if required as Brined bamboo shoots has already salt in it . 


Method 
Soak Brined bamboo shoots in water overnight . Wash it properly rinsing it three or four times to remove excess salt . chop it to fine pieces . 

Soak Raw Rice for about 2 hours .Grind it along with dry red chilles, Tamarind n chopped brined bamboo shoots to a batter . Remove the batter n add salt only if required .The ground batter has to be thick .  

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


 Brined Bamboo shoot fries 

  • Brined Bamboo Shoots- 15 
To grind to a paste 
  • Raw Rice- 1 cup 
  • Dry red chilles- 10 to 12 or according to the taste 
  • Hing-2 pinch 
  • Salt only if required  

Method 
Soak Brined Bamboo shoot pieces in water overnight . wash it well n rinse around 4 to 5 times to remove excess salt . crush them roughly .keep aside . 

Soak Raw rice for about 2 hours n then grind it with dry red chilly , hing to a very fine paste ( dont add much water while grinding )  check salt n add only if required as the brined bamboo shoot already has enough salt .

Apply this ground paste to the roughly crushed bamboo shoot n keep aside for 1/2 an hour n then deep fry till crisp .  


Peas Tomato Masala Rice Baath !
  • Raw Rice..1 cup ( i used sona masuri )
  • Fresh green peas... 1/2 cup
  • Tomatoes..3 
  • Onion..1
  • Ginger Garlic paste..1 tsp
  • Ghee.. 1 tblsp
  • Cloves..3
  • Cinnamon.. 1 inch piece
  • Green chilly..1
  • Chilly powder..1 tsp
  • Turmeric powder..1/4 th tsp
  • Tomato sauce.. 1 tsp
  • Water,, 2 cups
  • Salt to taste 


Garnish

  • Chopped coriander leaves..2 tsp 


Method

Wash rice

Chop onion, tomato n slit green chilly 


In a pressure cooker melt ghee, add cloves n Cinnamon stir for few seconds then add chopped onion n fry till transparent . Add ginger garlic paste n stir for a minute till the raw smell goes .Add the slit green chilly .Add the chopped tomatoes n cook till mushy . Add the tomato sauce , chilly,  turmeric powder , peas along with rice n fry for a while ... Add water, salt ..mix n pressure cook for 2 whistle ... Then do the garnishing . 


Chana Dhal Vada

  • Chana Dhal ..1 cup 
  • Green chilly ...4 
  • Grated Coconut ..1/4 th cup 
  •  Ginger ...1/2 inch piece. 
  • Asafoetida /Hing .. small piece as i use solid hing .
  • Curry leaves ...2 sprig's chopped 
  • Sabbasige soppu/Dill leaves ,chopped ...1/2 cup 
  • Coriander Leaves ,chopped...1/4 th cup 
  • Salt to taste 


Method 
Wash n soak chana dhal for about 2 hours ..

 Grind it coarsely with green chilly, grated coconut,hing  n  ginger .Add this ground batter in a bowl with salt n add chopped curry leaves , dill leaves ,coriander leaves n mix well 

Make equal sized balls , Flatten a little .. 

Heat oil in a kadai ... add the Vada's one by one around 4 n deep fry till done . 

Carrot Payasam
  • Carrots . 3
  • Full fat milk.. 1/2 liter 
  • Sugar .2 tblsp ( adjust according to sweetness )
  • Grated coconut . 1 tblsp
  • Cashew nuts ..10
  • Almonds .10
  • Nutmeg . a small piece
  • Cloves..   2
  • Cardamom pods .2 
Garnishing 
  • Cashewnuts split .5
  • Almonds  5 
  • Kesar/Saffron  strands ..a few 

Method
Wash , peel n grate the carrots   peel the cardamom pods 

Soak kesar strands in 1 tblsp warm milk for about 20 mts  

Soak cashew nuts and almonds meant to grind as well for garnishing for about 1 hour . 

Cook the grated carrots with 1 cup of water n sugar . 

Grind grated coconut , cloves, soaked cashew nuts n almonds , nutmeg , peeled cardamom to a fine paste . Add the ground paste to the cooked stuffs along with milk n boil . 

Garnish with cashew nuts , almonds n kesar strands  

Dosa+ Pizza = Doizza

Dosa+ Pizza = Doizza  

  • Dosa Batter ..2 ladle full
  •  Pizza sauce/Tomato Sauce  ... 3 tsp
  •    Tri colour capsicum chopped ... 1/2 cup 
  •  Onion chopped .. 1/2 cup 
  • Cheese ...2 cube


 Method 
Heat a dosa tawa n spread a ladle full batter n cook it on low flame ... spread either pizza or tomato sauce , then sprinkle the topping's n grate cheese n let it cook keeping covered till cheese melts . 

Monday, March 6, 2017

White Rice , North Kanara Style Dhal with Banana Chilles n Potato Bajo ( Besan Fritters )

White Rice , North Kanara Style dhal with Banana Chilles n Potato Bajo ( Besan Fritters ) 


North Kanara style Dhal 
  • Thoor dhal- 1cup
  • Tomato-1
  • Ginger- 1 inch piece
    Turmeric powder-1/2 tsp 
  • Green chillies-2 or according to the taste 
  •  Salt to taste 
Seasoning 
  • Oil/ghee-1 tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Dry red chilly-1

Garnishing 

Chopped coriander leaves 

Method

Soak Thoor dhal for about 10 mts n then pressure cook it with Chopped ginger, slit green chillies , chopped tomato n turmeric powder .... then add water n make it to a pouring consistency add salt n then do the seasoning n garnishing . 

Banana Chilly n Potato Bajo ( Besan Fritters ) 


  • Banana chillies ... 4
  •  Potato ...1
  • Oil for deep frying 


 To make a semi solid batter

  •  Besan/ Gram Flour .. 1/2 cup
  •  Red chilly powder...1/2 tsp
  •  Rice flour ... 2 tsp 
  • Hing/Asafoeitida ...2 pinch  
  • Salt to taste 
  • water as required to prepare the batter 

Method 
Slit banana chillies n remove the seeds . 

Peel the potato skin , cut into thin roundels . 

In a bowl add besan, chilly powder, rice flour , hing n salt ...mix well ..Add little water n prepare a semi solid batter .

 Heat oil in a kadai , dip the above Slit chilly/ Potato roundels in the batter n deep fry till crisp around 3 to 4 at a time .   

Capsicum Peas Masala Rice Baath

Capsicum Peas Masala Rice Baath 
  • Cooked Rice  ..2 cup's 
  • Capsicum  - 3 
  • Fresh Green Peas...1/2 cup 
  • Tamarind .. Goose berry size 
  • Salt to taste 

Seasoning 


  • Oil- 1 tblsp  
  • Mustard seeds- 1/2 tsp
  • Urid dhal-1 tsp  
  • Curry leaves-2 sprig's 
  •  Green Chilly ..2 chopped
  • Tomato ..1 chopped 
  • Vangi Bhath powder- 3 tsp heaped  
Garnish 
  • Chopped coriander leaves- 2 tsp

Method  

Pressure cook green peas for 1 whistle .

  
Wash the capsicum  n chop into 2 inch pieces . In little water soak the tamarind for 10 mts , Squeeze well n discard the residue . Add vangibaath powder n mix well . 

In a kadai add oil n splutter mustard seeds, add urid dhal n fry for a while, add curry leaves n green chilly n stir ..Add chopped tomato n cook till mushy ,then add the chopped capsicum , cover n cook till soft but not mushy ( dont add water ) ,add cooked green peas ,add salt , tamarind vangi baath mix, cooked rice n mix well . then do the garnishing . 


Serve with raitha . 

Sunday, March 5, 2017

Ukde seeth, Muga Saarupkari, Muga Pathrado, Govan Kano ani Chane Dhali Khichdi, Karathe Rawa Podis , Ambuli Nonche n Mango Slice .

Ukde Seeth, Muga Saarupkari, Muga Pathrado, Govan Kano ani Chane Dhali Khichdi, Karathe Rawa Podis , Ambuli Nonche n Mango Slice .

 Muga Saarupkari ( whole Green Gram Rasam ) 
  • Whole Green Gram ... 1/2 cup 
  • Water ..3 cups 
  • Green chilly .. slit 3
  • Salt to taste 


Seasoning

  • Oil ..1 tsp 
  • Crushed Garlic...4 to 6 
  • Dry red chilly ..1 broken 

Method 
Wash the whole  green gram  n pressure cook it ... mash it lightly .. 

Boil the cooked Whole green gram with slit green chilly adding salt n then season .


Muga 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 . 

serve with coconut oil .


Broken Wheat n  Chana Dhal  Khichdi 
  • Broken Wheat /Dalia ..1 cup
  •  Water to cook broken wheat ... 2 cup's 
  • Chana Dhal..1/2 cup
  •  Jaggery ... Grated 1 to 11/2 cups ,according to sweetness 
  • Grated Coconut ...1/2 cup
  •  Ghee ... 1 tblsp 
  • Cashew nuts broken .. 10 
  • Raisins...10 


Method 
Wash Broken wheat N Chana Dhal ..

Pressure cook broken wheat for 2 whistle 

Soak chana dhal for 10 mts n cook in little water till cooked but not mushy ... 

In a kadai add cooked broken wheat , cooked chana dhal , grated jaggery n cook till it melts ,then add grated coconut n stir well ..

 Heat a pan , melt ghee n roast cashew nuts , raisins n add it to the above Khichdi  n mix well .. .

 Karathe Podi /Bitter Gourd  deep fried 
  • Bitter Gourd -  2 
  • Oil for deep frying 
  • Red chilly powder ... 2 tsp  
  •  Turmeric powder ..1/4 th tsp 
  • Hing/Asafoetida ... 2 pinch 
  • Rice flour .. 2 tsp 
  •   Salt to taste
  •  Rawa /Semolina ...1 tblsp 
  •  Oil.. little to tawa roast 
Method 
Wash the bitter gourd's , chop into roundels . wash this in water for about 4 to 5 times n apply salt to it n keep aside for 1 hour . 
In a bowl add red chilly powder , turmeric powder, hing, rice flour n salt add little water n mix well ...Squeeze well the salted bitter gourd roundel's n add it in the bowl n mix well . keep aside for sometime .Run the marinated roundels over semolina . 

Heat oil in a kadai  n deep fry the roundels till crisp  4 to 6 at  time . 

Wednesday, March 1, 2017

Mixed Green's Saag

Mixed Green's Saag 

  • Radish Leaves ...1 bunch 
  • Palak Leaves ... 1 bunch 
  • Methi Leaves ... 1/2 bunch 
  • Onion ...1 chopped  
  •  Tomato..1 chopped  
  • Garlic cloves ...5 chopped roughly 
  • Ginger ..1/2 inch piece chopped roughly  
  •  Green Chilly ...3 chopped 
  • Ghee ...2 tsp
  •  Cumin seeds ..1/2 tsp 
  • Ajwain.. 1/4 th tsp
  •  Hing/Asafoetida .. 1 pinch
  •  Coriander powder..1 tsp 
  • Garam Masala Powder..1/2 tsp 
  • Butter ...1 tsp 
  • Salt to taste .


 Method 
Wash all greens n chop them .

Pressure cook it along with chopped garlic, ginger n green chilles ... Cool n puree it . 

In a kadai ,melt ghee then add cumin seeds, ajwain n hing n stir for a few seconds... then add chopped onion n fry till pinkish red..Add chopped tomato n cook till mushy .Add coriander powder n garam masala powder ,salt n puree ... boil for a while ...Switch off n add butter . 

Serve with Rottis/Phulkas