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Tuesday, May 31, 2016

Ragda Boda Saaru ( Olden days the masala for any curries was manually ground , the washed water of the manual grinder is used here to prepare the rasam )



Ragda Boda Saaru ( Olden days the masala for any curries was manually ground , the washed water of the manual grinder is used here to prepare the rasam ) 

Retain the washed water of the ground masala ( Sukke /Sagle ) n also a little masala of the same . Add water for rasam consistency , salt n boil well  . season with a tsp of oil, 1/2 tsp of mustard seeds n curry leaves . 

 This is Amchi specialty almost forgotten now . 

Monday, May 30, 2016

Chana Dhal Jackfruit Payasam

Chana Dhal Jackfruit Payasam

Chana Dhal..1/2 cup
Jackfruit sliced into two ... 1 cup
 Coconut Milk.. 1 cup ( i used Dabur Homemade Coconut Milk  )  adjust accordingly as its quite thick 
Jaggery ... 2 lemon size ( crush it ) or according to the sweetness 
Cashew nuts ... 10 sliced
Rice flour ...2 tsp
Cardamom powder..1/4 th tsp ( optional ) ..i did not add 


Method
Wash n pressure cook the chana dhal till  soft but not mushy along with sliced cashew nuts .

Mix rice flour in little water n stir  well ..as no lumps is formed . 

In a vessel add the sliced jack fruit pieces , add little water , crushed jaggery n boil till the jaggery melts n jack fruit is cooked . Add the cooked chana dhal , Cashew nuts , Coconut milk n on sim flame ..give a quick boil .Add the rice flour mixture ..Mix well . Add cardamom powder ... 

Kasuri Methi Mushrooms

Kasuri Methi Mushrooms 

  • Mushrooms ..1 packet
  • Oil..2 tsp 
  • Onion..1 
  • Turmeric powder ..1/4 th tsp
  • Red chilly powder..1 tsp
  • Kasuri methi crushed ..2 tsp 
  • Salt to taste 


Method 

Wash the mushrooms n chop roughly .Chop the onion.

In a kadai add oil, add chopped onion n fry till transparent .. Add turmeric n chilly powder , salt n stir for a while .Add roughly chopped mushrooms. little water and crushed kasuri methi n cook till done . 

Serve with Rottis/Phulkas . 

Thursday, May 26, 2016

Ripe Papaya Palya

Ripe Papaya Palya 
  • Ripe Papaya pieces .. 2 cups
  • Oil..2 tsp
  • Mustard seeds .. 1/2 tsp
  • Urid dhal..1/2 tsp 
  • Curry leaves ..1 sprig
  • Onion ..1 chopped 
  • Green chilly ..2 
  • Dry red chilly .. 1
  • Pepper Powder.. 2 pinch . 
  • Coriander leaves chopped .. 2 tsp
  • Grated coconut ..1 tblsp
  • Salt to taste .

Method 
In a kadai add oil, splutter mustard seeds, add urid dhal n fry till brown , add curry leaves n chopped onion n fry till transparent . Add chopped green chilly n broken red chilly n fry for a while . Add pepper powder, salt , n little water along with chopped papaya pieces n cook till done . Garnish with coriander leaves n grated coconut .  

Baingan Bhaja ..An Orissa delicacy

Baingan Bhaja ..An Orissa delicacy 

  • Baingan /Purple huge brinjal roundels ..10 
  • Dry red chilly ... 6 
  • Garlic flakes ... 8  
  • Mustard seeds ..1/2  tsp 
  • Salt to taste 
  • Oil to tawa fry as needed . 


Method 
Grind the dry red chillies, garlic flakes n mustard  seeds to a fine paste . Remove n add salt n mix well .

Apply the ground paste to the brinjal roundels n keep aside for about 5 mts . 

Heat a tawa , drizzle oil n place the marinated brinjal roundels n shallow fry on both sides till done

Mirsange Happla Phova Chutney n Ponsa Muddo Jackfruit dumplings steamed in Plantain leaves )


Mirsange Happla Phova Chutney n Ponsa Muddo Jackfruit dumplings steamed in Plantain  leaves )

  • Spicy Papad /Mirsange happolu ... 6 
  • Thin phova..1 cup
  • Grated coconut..1/2 cup
  • Salt to taste . 


Method 
Deep fry or roast the spicy papad . Crush with hands . 

In a bowl add grated coconut, salt n thin phova n mix well with hands , then add the crushed spicy papad n mix well again 

Serve immediately . 

Ponsa Muddo Jackfruit dumplings steamed in Plantain  leaves ).
  • Rice Rawa - 1 cup 
  • Jackfruit chopped - 2 cups 
  • Grated coconut- 2 cups  
  • Jaggery - Marble size ( can increase according to the sweetness u prefer )..2 
  • Pinch of salt .
  •  Plantain leaves Rectangle  pieces ...a few . 
Method  

Wash the rice rawa n soak in just enough water for about 1/2 an hour . 

Grind grated coconut, jackfruit pieces , jaggery piece to a fine paste without adding water . 


Add this ground paste in the soaked rawa with pinch of salt n mix well . 

Place the rectangular plantain leaf pieces n on it add 1 tblsp of the ground batter n spread it ..  Fold it . repeat for all the other leaves as well .

Heat a steamer n place them neatly in it n steam for about 15 to 20 mts . 

Serve hot with a tsp of melted  ghee . 

Wednesday, May 25, 2016

Groundnut Chutney ..Version 1

Groundnut Chutney ..Version 1 
  • Groundnut's    - 1 cup
  • Grated coconut    - ½ cup
  • Tamarind - Tamarind seed size 
  • Roasted dry red chilly- 2 or 3
  • Water ..1/2 cup 
  • Salt to taste

Seasoning 


  • Oil - 1 tsp
  • Mustard   - 1/2  tsp
  • Red chilly ..1 broken 
  • Cumin- 1/4 th  tsp
  •  urad dal  -1/2 tsp
  • Hing/Asafoetida  - a pinch
  • Curry leaves ..1 sprig 


Method
Dry roast the groundnut's , cool n peel the skin . 

Grind the roasted peeled groundnuts , grated coconut, tamarind , roasted dry chilly n water  to a paste .Remove add salt n then season . 

ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಅಕ್ಕಿ ರೊಟ್ಟಿ ಜತೆ ತುಪ್ಪ ಮತ್ತು ಶೇಂಗಾ ಚಟ್ನಿ / Methi leaves seasoned Akki rotti. Ghee n Groundnut Chutney !

ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಅಕ್ಕಿ ರೊಟ್ಟಿ ಜತೆ ತುಪ್ಪ ಮತ್ತು ಶೇಂಗಾ ಚಟ್ನಿ / Methi leaves seasoned Akki rotti. Ghee n Groundnut Chutney !


Methi Leaves Akki Rotti 

  • Rice Flour .. 2 cup's                                                 
  • Menthya soppu / Fresh Fenugreek leaves ..2 Cup's          
  • Cumin seeds ..1 tsp
  • Grated Coconut ... 1/2 cup 
  • Onion ..1                                                             
  • Warm Water as needed to prepare a soft dough mix 
  • Oil to roast the rottis as required .                                      
  • Salt to taste


To grind to a coarse paste 

  • Coriander leaves   ..1 fist 
  • Ginger ... 1 inch piece                                                        
  • Green chillies   ..3 to 5  or according to the spice                                                                                            

Season 

  • Oil..1 tsp 
  • Mustard seeds  ..1 tsp


Method :

Wash the methi leaves and tear them with hand's to small pieces as this way it wont taste bitter .. if not then finely chop them .  

Finely chop onion 

Grind  coriander leaves , ginger n  green chillies into coarse paste .

In a pan add a tsp of oil n splutter mustard seeds ..keep aside . 

In a bowl add  rice flour ,  finely chopped methi leaves, cumin seeds , chopped onion, grated coconut , ground paste , salt  ,  and the seasoning  , mix well. Now add the warm water little by little n prepare a soft stiff semi dry mixture . Dont add too much of water n make it watery . Cover and keep the dough aside for 20 mts . 

Heat  a tawa , take a handful of the mix  and  pat with fingers dipping hand in water n make a hole in the center of the rotti as this will aid in evenly cooking n then roast on both sides ,adding oil at the edges on medium to sim flame . cook till u get a nice aroma of the methi being roasted .


Groundnut  chutney 

  • Groundnut's    - 1 cup
  • Grated coconut    - ½ cup
  • Tamarind - Tamarind seed size 
  • Roasted dry red chilly- 2 or 3
  • Water ..1/2 cup 
  • Salt to taste


Seasoning 

  • Oil - 1 tsp
  • Mustard   - 1/2  tsp
  • Cumin- 1/4 th  tsp
  • Dry red chilly ..1 broken 
  •  urad dal  -1/2 tsp
  • Hing/Asafoetida  - a pinch
  • Curry leaves ..1 sprig 


Method
Dry roast the groundnut's , cool n peel the skin . 

Grind the roasted peeled groundnuts , grated coconut, tamarind , roasted dry chilly n water  to a paste .Remove add salt n then season . 

Serve the Methi akki rottis with ghee n groundnut chutney 

Mint Pulov

Mint Pulov 

  • Cooked Rice ..11/2 cup's
  • Mint Leaves  ..1 bunch 
  • Green Chilly ..1 or 2  
  • Ghee .. 2 tsp  
  • Bay leaf ..2 
  • Cinnamon .. 1 inch piece
  • Cloves ..3
  • Cashew nuts ..5 
  • Onion ..1 
  • Ginger Garlic paste ..1 tsp
  • Red chilly powder..1/2 tsp
  • Lime juice ..1 tsp
  • Salt to taste . 


Method 
Chop onion . 

Wash the mint leaves , roughly chop green chilly n grind both  to a coarse paste . 

In a kadai melt ghee , add bay leaf, Cinnamon stick , cloves, Cashew nuts  n fry for a while . Add chopped onion n saute till transparent , add ginger garlic paste n fry till the raw smell goes .Add the coarsely ground paste n fry well . Add red chilly powder n  salt ..mix .. then add the cooked rice ..Mix well ..Switch off and add in lime juice ... Mix n serve with raitha . 




Bikkanda Songa with Ground Masala ( Jackfruit Seeds Cooked in Spicy Masala )

Bikkanda Songa with Ground Masala ( Jackfruit Seeds Cooked in Spicy Masala )
  • Bikkanda /Jack fruit seeds ... Remove skin n chop into 2 pieces ... 2 cup's 
  • Onion..1 medium
  • Coriander seeds-2 tsp ( not roasted) 
  • Roasted Dry red chillies-3 short n 6 long or according to the spice 
  • Tamarind -Tamarind seed size 
  • Oil-2 tsp
  • Salt to taste    

Method 
Pressure cook the chopped jackfruit seeds for 1 whistle in little water . Keep aside . 

Grind red chilles , coriander seeds n tamarind to a very fine paste . 

In a kadai add 2 tsp oil , chopped onions and fry till reddish brown .  , add the ground paste and fry till the raw smell goes , add salt  and the cooked jack fruit seeds  n give a quick boil !

Capsicum Shell Pasta .

Capsicum Shell Pasta . 

  • Shell Pasta Cooked as per the instruction on the pack ..2 cup's
  • Green Capsicum ..1 
  • Onion ..1 medium 
  • Oil..2 tsp 
  • Red chilly powder..1/2 tsp
  • Garam Masala powder ..1/2 tsp 
  • Butter ... 1 tsp 
  • Salt to taste . 


Method 
Chop the capsicum into 2 inch pieces n discard the seeds . Chop the onion .

In a kadai add oil n add chopped onion , saute till transparent . Then add chopped capsicum n saute for a while till soft but retain the crunchiness . Add the chilly powder n fry for a while .Add the cooked shell pasta  n sprinkle little water ( if its dry ) , add salt n stir , then add garam masala n mix well .Add butter ..once it melts ..mix well n serve . 

Monday, May 23, 2016

Pikkale Ambe Gojju ( Ripe Mango Gojju )

Pikkale Ambe Gojju ( Ripe Mango Gojju ) 

  • Gointa Ambo ..a variety of sweet n sour blend ..6 or any other mango 
  • Sugar ..2 tsp or according to sweetness . 
  • Green chilly ..2 
  • Salt to taste 

Seasoning
Coconut oil/Ghee ..1 tsp
Mustard seeds .. 1/2 tsp
Curry leaves ..1 sprig 

Method 
Wash n crush the green chillies . 

Wash the mangoes , remove the skin n mash well 2 mangoes n make a pulp of it . Discard the seed of those two .n add the remaining  mangoes to it .  Add sugar, crushed green chillies,  salt n mix well . Then give the seasoning .


serve chilled. 

Mangalore Buns ..Version 2

Mangalore Buns ..Version 2 

  • Curds ..3/4 th cup
  • Water ..1/4 th cup 
  • Sugar ..3/4 th cup 
  • Cooking Soda ..1/2 tsp
  • Cumin seeds..1 tsp
  • Oil..2 tsp
  • Maida ..2 cups Approximate 
  • Salt to taste . 
  • Oil to deep fry .


Method 
Churn the curds well n to it add water ..mix again ..Add it in a bowl then add sugar n dissolve it .Add cooking soda, salt n cumin seeds ..mix again , add maida as much as it holds . Add oil n knead to a soft dough .Ferment overnight . 

Knead the dough again the next morning ,

Make golf size balls of the dough ... dust a platform n roll into thick poori  size ..Make so for rest of the dough balls .

Heat oil in a kadai n deep fry turning both the sides ...  

Kirlayile Mooga Ambat /Sprouted Green Gram cooked in coconut based gravy )

Kirlayile Mooga Ambat /Sprouted Green Gram cooked in coconut based gravy )

Friday, May 20, 2016

Andhra styled whole Brinjal gravy

Andhra styled whole Brinjal gravy

  • Baby Brinjal ( small round brinjal's ) ...10 ( i used green variety )
  • Tamarind-Lemon size  
  •  Peanuts..1/2 cup  
  •  White Sesame Seeds..1/4 th cup   
  • Oil - 1 tblsp 
  • Cinnamon stick-1/2 inch 
  •  Cloves-3
  • Bay leaf-1
  •  Onion -1
  • Ginger Garlic paste- 1 tsp 
  • Green chilies-2 
  • Red chilly powder - 1tsp or according to the spice . 
  • Turmeric Powder-1/4 th tsp
  • Garam masala powder- 1 tsp 
  • Salt to taste

Garnishing 
  • Coriander leaves chopped ..2 tsp 
Method
Wash  baby brinjals n  slit each brinjal into four sections lengthwise without cutting off the crown. Soak the slit brinjals in water to remove the bitterness if any . 

  soak the lemon sized tamarind in 1/4 th cup water and extract the pulp

Chop the onion n green chilly . 

Dry roast groundnuts on low flame ..cool n remove the skin ..keep aside 

Dry roast sesame seeds on low flame till it turns its color .. remove n keep aside.

Cool both the roasted stuffs n grind to a powder .


In a kadai add oil add cinnamon stick , cloves, bay leaf n stir for a minute . Add chopped onion n saute till pinkish red , then add chopped green chilly n fry again for a few seconds  . Add ginger garlic paste n fry till the raw smell goes. Add the brinjal's n saute for 3  mts stir well so that it wont stick to the base . ( sprinkle little water to avoid burning ) Add the peanut and sesame powder. Saute it for a min. Add tamarind pulp ,  chilly powder n turmeric powder , water and salt . Cook well , add the garam masala  , mix well . Add chopped coriander leaves . 

Serve with Ghee Rice /Rottis/Phulkas . 

Tuesday, May 17, 2016

Puffed Wheat Masala

Puffed Wheat Masala


  • Puffed Wheat ..3 cup's
  • Oil ..1 tblsp
  • Mustard seeds .. 1 tsp
  • Cumin seeds..1/2 tsp
  • Hingu/Asafoetida..generous pinch 
  • Curry leaves ..2 sprig 
  • Roasted gram/Hurikadale ..2 tsp
  • Groundnuts ... 2 tsp 
  • White sesame seeds..1 tsp
  • Red chilly powder..1 tsp
  • Cumin powder..1/2 tsp
  • Coriander powder..1 tsp
  • Turmeric powder ..1/4 th tsp 
  • Dry copra slices ... 1/2 cup 
  • Salt to taste 


Method
Dry roast puffed wheat till crisp on low flame  for few mts in a kadai . Remove it .

Dry roast white sesame seeds .Remove it 

In a kadai add oil n saute the dry copra slices till reddish brown . Remove it 

In the same kadai add rest of the oil , splutter mustard  seeds, add cumin seeds n once they crackle add hing, curry leaves  groundnuts n fry for a while, then add roasted gram n fry even this for a while , add all the powders, salt n mix well .Add the roasted puffed wheat, roasted sesame seeds n roasted coconut dry copra slices , stir well .  

Cool n store in airtight container . 

Monday, May 16, 2016

Bhenda Songa with Ground Masala ( Ladies finger cooked in spicy ground masala )

Bhenda Songa with Ground Masala ( Ladies finger cooked in spicy ground masala ) 
  • Tender Bhenda /Ladies finger  - washed n chopped into roundels ..2 cup's  
    Onion - 1 
    Oil - 1 tblsp  

    To Grind to a fine paste 
    • Roasted dry red chilly - 3 short n 8 long or adjust according to the spice 
    • Coriander seeds -2 tsp ( not roasted )
    • Tamarind - Tamarind seed size
    • Salt to taste ..

    Method 
    Grind Red chilles , coriander seeds n tamarind to a very fine paste ! 

  • In a kadai add  oil , chopped onions and fry till pinkish red  , then add the chopped ladies finger roundels n fry well till the stickiness goes . then add the ground paste and fry till the  raw smell goes , add salt stir n cook till the  ladies finger is soft  . 

Sunday, May 15, 2016

Ambe saat Gojju

Ambe saat Gojju 

  • Aam papad /Ambe saat ... 1/2 cup pieces 
  • Water ..1 cup 
  • Jaggery ... Small piece 
  • Salt to taste 


Season 

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


Method
Wash the ambe saat n boil it in water , along with salt n jaggery till soft ..cool n mash it well . Then give the seasoning 

Raw Mango Red Chutney

Raw Mango Red Chutney 

  • Raw Mango.. 1
  • Mustard seeds ..1/2 tsp 
  • Jaggery .. chick pea size 
  • Salt to taste 


To grind to a powder 

  • Oil ..1 tsp
  • Dry red chilles ..3 
  • Methi seeds/Fenugreek seeds .. 1 pinch 
  • Turmeric powder..1/4 th tsp 
  • Hing/Asafoetida ..a generous pinch 


Season 

  • Oil..1 tblsp 
  • Mustard seeds ..1/2 tsp 


Method 
Wash the raw mango , peel n grate it .

In a pan add oil n roast dry red chilly, methi seeds, hing n turmeric powder ..CooL n grind to a powder along with raw mustard seeds . 

In a kadai add oil, splutter mustard seeds then add the grated raw mango n fry well till the raw smell goes.. Add the ground powder, salt  n jaggery .stir n fry well . 

This can be stored for few days if more oil is used . 

Tikshi Midshi Rotti with Batate Sukki Bhaji ( Spicy Salty Pooris n Potato Dry Palya )


Tikshi Midshi Rotti with Batate Sukki Bhaji ( Spicy Salty Pooris n Potato Dry Palya )

  • Wheat Flour..2 cup's
  • Maida ..1/2 cup 
  • Green Chilles... 6 
  • Hing/Asafoetida ... generous pinch 
  • Salt to taste 
  • Oil for deep frying 


Method 

Crush chilles coarsely .

In a bowl add wheat flour, maida, hing, salt , crushed green chilles n enough water to prepare a stiff dough . Make lemon sized balls n roll into poori size n deep fry till golden brown .Remove on tissue paper to remove extra oil .



 Batate Sukki Bhaji (  Potato Dry Palya )



  • Potatoes ..4 
  • Oil..2 tsp
  • Mustard seeds..1/2 tsp
  • Hing/Asafoetida ..generous pinch 
  • Green chilly ..3 
  • Curry leaves ..1 sprig 
  • Turmeric powder..1/4 th tsp
  • Grated coconut ..1 tblsp
  • Salt to taste .


Method
Wash the potatoes n pressure cook it..cool, peel n mash it well . 

Add salt to the mashed potato n mix well .

In a kadai ad oil , splutter mustard seeds, add hing, chopped green chilly, curry leaves n stir for a while , add turmeric powder n then add the mashed potatoes . mix well ... Add grated coconut n mix well . 

Blorean Rasam with home made rasam powder

Blorean Rasam with home made rasam powder

  • Thur Dhal..1/2 cup
  • Tomatoes ..2
  • Tamarind ...Marble size
  • Rasam powder..2 tsp
  • Jaggery ... marble size
  • Grated coconut ..2 tsp
  • Salt to taste .


Season 

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


Method
Wash thur dhal, chop tomatoes n pressure cook it. Cool n churn well . 

Add jaggery, tamarind ( soaked in little water for about 10 mts ) , rasam powder, salt  to the cooked stuffs adding enough water for rasam consistency  n boil well . Add grated coconut n give a quick boil . Then give the seasoning . 

Blorean Rasam Powder 

  • Coriander seeds..1 cup
  • Cumin Seeds ..2 tsp
  • Methi seeds /Fenugreek seeds .. 2 tsp
  • Pepper corns ..11/2 tsp 
  • Red chilly ..125 gms'
  • Turmeric ..1 piece ( crushed ) 
  • Curry leaves ..1 cup
  • Mustard seeds..1/2 tsp 
  • Hing/Asafoetida ... generous pinch 
  • Oil..1 tblsp  


Method 
In a kadai add oil n fry all the ingredients  separately on low flame till the aroma oozes out . Cool n powder it . 

Store in air tight container. this will remain fresh for about 6 months .