Pages

Saturday, January 21, 2017

Sukkale Sungta Phanna Upkari /Dried Prawns Cooked in Ground Spicy Masala ..Version 2

Sukkale Sungta Phanna Upkari /Dried Prawns Cooked in Ground Spicy Masala..Version 2 
  • Dried Prawns ..1 cup heaped  
  • Turmeric powder-1/4 th tsp 
  • Onions- 2 
  • Tomato -1 
  • water- 1/2 cup  
  • Salt to taste

To Grind to a fine paste
  •  Roasted Dry Red Chilly ... 6 ( 4 short n 2 long ) 
  • Tamarind ..Tamarind seed size 

    Method  
    Chop onions n tomato 
    Separate the head n tail of dried prawns .

    Soak it in water adding 1/2 a tsp of turmeric powder for 10 mts 


    wash it properly until the sand particles are all gone . 


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

    In a kadai add oil , add chopped onions n fry till reddish brown . Add tomato n cook till the raw smell goes n its mushy . Add ground paste n saute for some time .. add cleaned prawns, salt , water  n cook till done .

Mulangi/Radish Tawa Rawa Fries

Mulangi/Radish Tawa Rawa Fries
  • Mulangi /Radish ... 2 , washed ,scraped slightly n sliced into roundels 
  • 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
 In a bowl add red chilly powder , turmeric powder, hing, rice flour n salt add little water n mix well ...add the radish slices n mix well ..keep aside for sometime .

Heat a dosa tawa , drizzle oil..run the marinated radish  slices over semolina  n place on tawa side by side n roast on both sides .

Wheat Flour Muthia with Spicy Kadhi

Wheat  Flour Muthia with Spicy Kadhi

For Muthia

  • Wheat Flour..2 cup's
  •  Turmeric Powder..1/2 tsp
  • Chilly Powder..2 tsp
  •  Oil.. 4 tsp
  • Water to knead a tight dough .
  • Water to Boil the Muthiyas as needed
  • Salt to taste


Seasoning

  • Oil ..1tblsp
  •  Mustard seeds ..1 tsp
  • Hing /Asafoetida ...2 pinch
  • Red chilly powder... 2 tsp


For Kadhi

  • Sour Curd..1-1/2 cup's 
  • Water ..2 cup's 
  •  Turmeric Powder,..1/2 tsp
  • Gram Flour / Besan..1-1/2 tsp 
  • Salt as per taste


Seasoning 

  • Ghee..2 tsp 
  •  Mustard Seeds..1/2 tsp 
  • Cumin Seeds..1/2 tsp 
  • Hing/Asafoetida ..1 pinch
  • Fenugreek/Methi Seeds..a few
  • Curry Leaves..1 sprig  
  • Red Chilly Powder..1 tsp


Method for Muthia
In a bowl add  wheat Flour , turmeric powder , chilly powder , oil n salt  mix well. Knead a tight dough and give cylindrical shape's ..

Boil water in a broad vessel. Add this flour cylinder into the boiling water and allow it boil for about  15-20 mins. Insert a sharp knife into muthia and check it is done or not. If you feel knife didn’t come out very clean. Boil more for 2-3 mins. Drain and allow it to cool completely


Once cooled  completely, cut into 2 inch pieces .

Add oil in  kadai, splutter  mustard Seeds,add hing ,stir it n then add muthiya,s along with chilly powder n little salt ...n roast for about 3 to 5 mts on slow flame. 


Method for Kadhi
Whisk the curds  nicely. Add  water, turmeric powder n besan ..Mix well so that no lumps is formed . Boil for about 8 to 10 mts ,then add salt ..switch off and give the  seasoning .  

Friday, January 20, 2017

Ukde Peja ,Salla Ambe Koddel with Paccha Ponosu . Vaigana Puddi sagle ( Baby eggplants sauteed in coconut based dry masala ) n Karathe Podi /Bitter Gourd deep fries

Ukde Peja ,Salla Ambe Koddel with Paccha Ponosu . Vaigana Puddi sagle ( Baby eggplants sauteed in coconut based dry masala ) n Karathe Podi /Bitter Gourd deep fries

Salla Ambe Koddel with Paccha Ponosu . ( Brined Stuffs curry ) 
  • Brined Salla /Raw Jackfruit Brined ..5 to 6 ,
  •  Brined Raw Mango .. 1 small
  •  Brined Paccha Ponosu ... 1/2 

 To grind to a fine paste .. 



  • Grated coconut ..1/2 cup
  •  Roasted dry red chilly ...6 
Seasoning 


  • Oil..2 tsp 
  • Crushed garlic flakes ..8 
Method  
Wash well all the brined raw jackfruit, paccha ponosu n raw mango .. Slice the brined raw jackfruit ,
Chop the brined raw mango n brined Paccha Ponosu ... Boil all the 3  well in little water .. 

Grind grated coconut n roasted dry red chilly to a fine paste . Add the ground paste to the cooked stuffs , add water for consistency n boil well n then season ... 


Note : Add salt only if required as its already brined . 


Vaigana Puddi sagle ( Baby eggplants sauteed in coconut based dry masala ) 
  • Brinjal (small variety) - 10
To grind 
  • Grated coconut-1 cup
  • Roasted dry red chillies-10
  • Tamarind- Tamarind seed size
  • Fenugreek seeds-1/4 th tsp
  • Coriander seeds- 2 tsp 
  • Salt to taste

Seasoning 
  • oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves- 1 sprig
Method 
wash n pat dry the brinjals ... slit it lengthwise from bottom into 4 slits ..retain the stalk .. 

 In little oil roast coriander seeds, fenugreek seeds .

Grind grated coconut.  roasted red chillies , tamarind n salt to a thick masala ( dont add water ) n just before removing the masala add the roasted fenugreek and roasted coriander seeds and grind for few minutes . 


Stuff the ground masala to the slit brinjals.


In a kadai ,add oil then splutter mustard ,, curry leaves , place the stuffed brinjal side by side n sprinkle remaining   masala along with little water , cover and cook . open lid in between and turn over the brinjal to prevent sticking it to the kadai . cook till the brinjals are soft and the masala is dry .


Karathe Podi /Bitter Gourd deep fries
  • Bitter Gourd -  2 
  • Red chilly powder-3 tsp 
  • Rice flour- 1 tblsp 
  • Hing - 2 huge pinch 
  • Turmeric powder- 1/4 th tsp 
  • Salt to taste 
  • Oil for deep frying 

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 ,rice flour,hing , turmeric powder n salt    Squeeze well the salted bitter gourd roundels n add , mix well .. set aside for few mts.


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

Thursday, January 19, 2017

Red Amaranth Leaves Dhal Fry

 Red Amaranth Leaves Dhal Fry 
  • Thur Dhal- 1 cup 
  • Red Amaranth Leaves chopped ... 3 cup's 
  • Salt to taste 
Seasoning 
  •  Oil-2 tsp
  • Mustard seeds-1 tsp
  • Cumin seeds-1/2 tsp
  • Curry leaves- 1 sprig
  • Chopped  green chillies- 2  or 3 
  • Red Chilly Powder .. 1/2 tsp 
  • Onion -1 
  • Tomato-1

Method
Wash n soak Thur dhal  for about 10 minutes n pressure cook it ,but not mushy ..
In a kadai splutter mustard seeds , add cumin seeds, chopped  green chillies , curry leaves add sliced onion n fry till reddish brown , add chopped tomato  n fry till the raw smell goes ,add chopped leaves , salt n cookfor sometime .. then the cooked dhal n mix well .

Sarson Ka Saag

Sarson Ka Saag 
  • Sarson leaves / Mustard greens - 3 cup's chopped 
  • Palak / Spinach - 1/2 cup chopped 
  • Bathua / Chakotha leaves - 1/2 cup chopped 
  • Oil..2 tsp 
  • Onion ..1 
  • Tomato - 1 
  • Ginger - 1 inch piece 
  • Garlic- 8 cloves   
  • Green chilly - 3  
  • Makke ka atta / Maize flour - 2 tbsp
  •  Water .. 1/4 th cup 
  • Salt to taste

Seasoning
  • Ghee - 2 tsp
  • Onion - 1 finely chopped )
  • Garlic - 3-4 cloves ,chopped


Garnish

  • Butter ..1 tsp 

Method Clean all the green leaves and wash them thoroughly in enough water .
Chop onion , tomato , Green chilly , Garlic cloves n Ginger . . Dissolve maize flour in water to make a thick paste . In a kadai add oil n saute onion garlic, ginger ,green chilly, then add tomato n cook for sometime .Add the chopped greens n cook till soft n it wilts . Add maize flour paste n cook for a while . Cool all n blend all to a fine paste . Add this blend paste in a kadai and cook again for 3 to 5 mts .Remove it .

Heat ghee in a pan.

Add onion and garlic and fry till golden brown.
Pour the seasoning over the saag.. n garnish with butter .

Wednesday, January 18, 2017

White Rice, Shallot Sambar, Aralu Sandige, Papad n Ambuli Nonche !

White Rice, Shallot Sambar, Aralu Sandige, Papad n Ambuli Nonche ! 

Shallot Sambar

  • Shallot ( small sambar onions) -1 cup
  • Thur Dhal- 1 cup
  • Tomatoes-1
  • MTR Sambar Powder- 2 tsp
  • Tamarind - marble size
  • Hing /Asafoetida- a pinch
  • Jaggery - chick pea size 
  • Salt  to taste 

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

Garnishing

  • Coriander leaves

Method
Soak Shallot onions ( small onions ) in water for about 1/2 an  hour .This will ease to peel the skin .

Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 


Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .
Pressure cook shallot ( small onions ) and tomato for 1whistle  

In a vessel add the cooked stuffs , tamarind sambar powder mix , jaggery n salt . cook well , n then do the seasoning , add hing n then garnish .

 Ambuli Nonche ( Raw Mango Pickle Amchi style )
  • Raw Mango- 2 Medium
To Grind
  • Dry red chilles - 1 fist
  • Rock salt - 1 fist
  • Mustard seeds- little less than 1 fist
  • Hing /Asafoetida - 2 generous pinch ( i use solid hing )

Method
Wipe the raw mango with a clean dry cotton cloth ... chop it into 2 inch pieces with dry hand n dry knife ( absolute no trace of moisture )  ... In a Porcelain jar ( Bharni ) add the chopped raw mango n rock salt ... tie a dry cloth to bharni n keep tightly covered . set this aside for nearly 4 to 5 days ... everyday just shuffle it once ...

Under direct sun keep the dry red chillies n Mustard separately in a dry plate ( spread it out ) for about 4 days ...

After about 4 days , keep even the mixie jar under direct sun for about an hour , so that no moisture retains ...

Now carefully drain the salt water , 4m bharni n boil it ..allow it to cool

Grind dry red chilly to a fine powder along with hing , can add the boiled cooled salt water while grinding ... remove it

Then add the mustard seeds and grind to a coarse powder ..

Now mix the ground paste n the salted raw mango n mix well ... place in a porcelain jar . 

Note : This pickle can be stored for about an year ..provided done carefully .