Thursday, 14 December 2017

JEEV TORI KADGI GHASHI / PIGEON PEAS RAW JACK FRUIT GHASHI

The ghashi is coconut based spicy curry. Today I prepared with tender pigeon peas, normally it is made with dried pigeon peas. I prepared it with tender ones.

TENDER PIGEON PEAS AND RAW JACK SPICY CURRY

WHST YOU NEED:

TENDER PIGEON PEAS / JEEV TORI - 1 1/2 CUPS

RAW JACK FRUIT - 10 -12 PIECES

COCONUT - 1/2 COCONUT GRATINGS

RED CHILLI - 7-8, ROASTED IN LITTLE OIL

TAMARIND - 2 PIECES

SALT - TO TASTE

FOR SEASONING:

OIL - 3-4 TSP

GARLIC - 8-9 CLOVES



HOW TO MAKE:

PRESSURE COOK PEAS AND RAW JACK FRUIT ON HIGH FLAME FOR 10 MINUTES. ALLOW TO COOL DOWN.

GRIND COCONUT GRATINGS, TAMARIND AND ROASTED CHILLI TO A FINE MASALA ADDING LITTLE WATER.

NOW MIX MASALA AND COOKED PEAS AND RAW JACK FRUIT, ADD 1 CUP WATER TO MAKE GRAVY. HEAT IT ADDING SALT. ALLOW TO BOIL. PUT OFF THE GAS.

HEAT OIL IN A SMALL PAN. ADD CRUSHED GARLIC AND FRY TILL THEY ARE DARK BROWN.

POUR OVER THE GHASHI.

SERVE JEEV TORI KADGI GHASHI / TENDER PIGEON PEAS  RAW JACK FRUIT SPICY CURRY ALONG WITH RICE.


JEEV TORI BATATE UPKARI / TENDER PIGEON PEAS POTATO STIR FRY

NOW THE SEASON OF PIGEON PEA HAS STARTED. IT IS A WINTER DELICACY, WE PREPARE VARIETIES OF DISHES FROM PIGEON PEAS. HERE IS ONE SIMPLE RECIPE OF UPKARI.

JEEV TORI / TENDER PIGEON UPKARI

WHAT YOU NEED:

JEEV TORI - 1 CUP

POTATO - 2 MEDIUM, CUBED, SMAL SIZE

DRIED RED CHILLI - 3-4, BROKEN

MUSTARD SEEDS - 1 TSP

CURRY LEAVES 

SALT - TO TASTE


JEEV TORI UPKARI

HOW TO MAKE:

HEAT 2 TSP OIL IN KADAHI, ADD MUSTARD SEEDS, WHEN  IT SPLUTTERS ADD BROKEN DRIED RED CHILLI AND CURRY LEAVES. SAUTE FOR FEW SECONDS.

ADD POTATO PIECES AND PIGEON PEAS, MIX WELL.

ADD SALT AND A CUP OF WATER.

WHEN IT BOILS REDUCE THE HEAT, COVER AND COOK TILL DONE.

SERVE JEEV TORI UPKARI AS SIDE DISH.

Tuesday, 12 December 2017

MOOGA DAALI USLI / SPLIT GREENGRAM USLI

A healthy breakfast preparation from GSB community, Mooga daali usli. It is prepared even in temples at the time of Saptaha. I remember eaten in Panemangalore temple long back.

MOOGA DAALI USLI

WHAT YOU NEED:

MOONG DAL - 1 CUP

GREEN CHILLI - 3-4, SLIT OR CHOPPED

GINGER - 2 TSP, CHOPPED FINELY

COCONUT GRATINGS - 1/2 CUP

MUSTARD SEEDS - 1 TSP

ASAFOETIDA WATER - 1 TSP

CURRY LEAVES - 1 SPRIG

SALT - TO TASTE
MOOGA DAALI USLI AND STEAMED BANANA MADE FOR BREAKFAST TODAY.

HOW TO MAKE:

HEAT KADAHI WITH 2 TSP OIL. ADD MUSTARD SEEDS. WHEN IT FLUTTERS ADD GINGER, GREEN CHILLI AND CURRY LEAVES. SAUTE FOR FEW SECONDS. 

THEN ADD WASHED AND DRAINED MOONG DAL AND 2 1/2 CUPS WATER. 

WHEN IT BOILS ADD COCONUT GRATINGS AND SALT. STIR WELL.

REDUCE THE HEAT AND ALLOW TO COOK DAL TILL SOFT AND ALL THE WATER EVAPORATES.

SERVE MOOGA DAALI USLI FOR BREAKFAST OR FOR DINNER.

Monday, 11 December 2017

CUSTARD APPLE SHREEKHAND

SHREEKHAND IS VERY POPULAR DESSERT IN GUJARAT AND MAHARASHTRA. MY 
HUSBAND USED TO BUY AMUL SHREEKHAND FOR MY DAUGHTER, WHEN SHE WAS A KID. ONCE I PREPARED PLAIN ONE. TODAY I MADE CUSTARD APPLE FLAVOURED SHREEKHAND. 

CUSTARD APPLE SHREEKHAND

WHAT YOU NEED

YOGURT / CURD

CUSTARD APPLE - 1 MEDIUM, PULP

SUGAR - TO TASTE

CARDAMOM POWDER - 1 TSP

SAFFRON STRANDS - A FEW, SOAKED IN 1/4 CUP HOT MILK

ALMONDS AND PISTACHIO - TO GARNISH



HOW TO MAKE:

PUT CURD IN MUSLIN CLOTH AND DRAIN ALL THE WATER. KEEP LIKE THAT FOR 3 TO 4 HOURS.

GRIND CUSTARD APPLE PULP AND SUAGR TO PASTE.

IN A MIXING BOWL ADD CURD, GROUND PASTE AND SAFFRON MILK. STIR CONTINUOUSLY TILL IT BECOMES SMOOTH.

ADD CARDAMOM POWDER, MIX WELL.

SERVE CHILLED CUSTARD APPLE FLAVOURED SHREEKHAND IN SERVING BOWLS AND GARNISH WITH CHOPPED NUTS.

POTATO SAUNG/ SONG / BATATE SONG

VERY SPICY CURRY, POTATO SONG, BEST ACCOMPANIMENT WITH SHEVAI. THIS

RECIPE IS ALSO FROM MY MOTHER-IN-LAW. THE CURRY IS MADE WITH VERY FEW

INGREDIENTS. HERE IS THE RECIPE..

BATATE SONG

WHAT YOU NEED

POTATOES - 4 MEDIUM, BOILED

ONION - 1 BIG, CHOPPED

TAMARIND - SMALL LEMON SIZE BALL, SOAKED IN 1 CUP HOT WATER AND EXTRACTED JUICE

RED CHILLI POWDER - 1 TSP

TURMERIC POWDER - 1/4 TSP

SALT - TO TASTE

POTATO SAUNG WITH RAW RICE SHEVAI

HOW TO MAKE:

TAKE ONE TBSP OIL IN KADAHI AND HEAT.

ADD CHOPPED ONION, FRY TILL THEY ARE TRANSLUCENT.

ADD BOILED MASHED POTATOES, RED CHILLI POWDER, TURMERIC POWDER, TAMARIND WATER AND SALT.

MIX WELL AND STIR.

ADD SOME WATER TO MAKE GRAVY. ALLOW TO BOIL FOR FEW MINUTES.

FINALLY ADD A TSP OF COCONUT OIL OVER IT.

SERVE POTATO SAUNG/ BATATE SONG ALONG WITH SHEVAI

SHEVAI / SEMIGE - 2

THIS IS MY MOTHER-IN-LAW'S RECIPE, I HAD FORGOTTEN COMPLETELY. TODAY

I REMEMBERED MY MOTHER-IN-LAW'S RECIPE, SHE ALWAYS HAD TOLD ME

THAT IT TASTES BETTER THAN BOILED RICE SHEVAI. YES, I AGREE WITH HER,

THE COCONUT ENHANCES THE TASTE AND IT BECOMES SOFT TOO

HER RECIPE IS SIMPLE..

RAW RICE SHEVAI WITH COVONUT

WHAT YOU NEED :

RAW RICE - 2 CUPS

COCONUT - 1 CUP

SALT - TO TASTE

WATER - 2 CUPS

SHEVAI / SEMIGE

HOW TO MAKE:

WASH AND SOAK RAW RICE FOR 2 HOURS.

THEN GRIND RICE ALONG WITH COCONUT ADDING SOME WATER TO SMOOTH BATTER.

TRANSFER THE BATTER TO A THICK BOTTOMED KADAHI.

ADD SALT AND 2 CUPS WATER.

HEAT IT OVER A MEDIUM HEAT AND KEEP STIRRING TILL IT BECOMES MASS.

TAKE A SMALL PORTIONS OF THE DOUGH AND MAKE ELONGATED SHAPES.

STEAM THEM FOR 20-25 MINUTES.

PRESS EACH BALL IN A SHEAVAI MAKER AND MAKE SHEVAIS.

MAKE SHEVAIS WHEN IT IS REALLY HOT, IT WILL BE DIFFICULT TO PRESS THE BALLS IF IT GETS COOLED.

SERVE SHEVAI WITH POTATO SAUNG / SONG OR CRUSHED GREEN CHILLI MIXTURE.

Thursday, 7 December 2017

SWEET CORN KURMA

HERE WE GET PLENTY OF SWEETCORNS. I TRIED SOUP, VADA, CUTLET AND ALSO 

FRIED OVER THE DIRECT FIRE, APPLYING SALT, CHILLI POWDER AND LEMON. SOME

TIME BACK I SAW A FRIEND WHO HAD POSTED SWEET CORN KURMA RECIPE IN A FOOD GROUP. 

I FOUND IT INTERESTING AND TRIED IT. 

IT WAS TASTY AND IT WENT WELL WITH ROTI OR CHAPPATI.

HER RECIPE GOES LIKE THIS....



SWEET CORN KURMA

WHAT YOU NEED

SWEET CORN KERNELS - 1 CUP, BOILED

ONION - 1 CHOPPED, FINELY

TOMATO - 1 BIG, CHOPPED

GINGER - 1 TSP CRUSHED

GARLIC - 1 TSP CRUSHED

TURMERIC POWDER - 1/2 TSP

RED CHILLI POWDER - 1 TSP

CORIANDER POWDER - 1 TSP

GARAM MASALA POWDER - 1 TSP

COCOUNT MILK - 1 CUP THICK AND 1 CUP THIN

SALT - TO TASTE

CORIANDER LEAVES - TO GARNISH

OIL - 1 TBSP



SWEET CORN KERNELS KURMA

HOW TO MAKE:

HEAT OIL IN KADAHI, ADD CRUSHED GINGER GARLIC AND CHOPPED ONION. STIR FRY TILL THE RAW SMELL GOES AWAY.

ADD TURMERIC POWDER, CORIANDER POWDER, CHILLI POWDER AND GARAM MASALA POWDER. SAUTE FOR FEW SECONDS.

THEN ADD CHOPPED TOMATO, SAUTE TILL THEY BECOME SOGGY AND OIL LEAVES FROM ALL SIDES.

NOW ADD COOKED CORN, SALT AND MIX WELL. ADD THIN COCONUT MILK TO IT, MIX WELL AND COOK FOR 2 MINUTES.

THEN ADD THICK MILK, CONTINUE TO COOK FOR ANOTHER ONE MINUTE OR TILL IT GETS BUBBLES.

GARNISH WITH CHOPPED CORIANDER LEAVES.

SERVE SWEET CORN KURMA ALONG WITH ROTI/ CHAPPATI/ RICE


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