Monday, 27 March 2017

UKDO TANDLA BHAKRI / BOILED RICE BHAKRI

BOILED RICE BHAKRI

WHAT YOU NEED:

Boiled rice/ red rice/ ukdo tandulu - 2 cups

Finely grated coconut - 1 cup

Green chilli - 3-4, chopped finely

Ginger - 2 inch piece , chopped finely

Coriander leaves - 1/4 cup, finely chopped

Mint leaves - 1/4 cup, finely chopped

Salt - to taste
UKDO TANDLA BHAKRI


HOW TO MAKE:

Wash rice and soak for 5-6 hours.

Then grind to a fine but thick batter.

Now mix finely grated coconut, green chilli, ginger, coriander and mint leaves.

Also add salt and mix well.

(You can grind rice along with coconut gratings. )

Now heat dosa tava, put a tsp oil, take a ladleful batter and spread thick on the heated tava. Again put a tsp oil around the dosa.

Reduce the heat to medium. Cover and cook till the down portion is brown.

If the dosa is not cooked and fried well, do not flip. Otherwise it may break. So allow to fry well.

Remove the cover and flip the dosa, put oil again and allow to fry till brown and crisp.

Serve Ukdo tandla bhakti with butter for breakfast.


WATERMELON DRINK

One more drink for refreshing your energy on summer heat!
WATERMELON DRINK

WHAT YOU NEED :

Water melon - 1

sugar - to taste

HOW TO MAKE:

Cut watermelon in to cubes.

Then blend along with sugar till it is fine texture.

Chill it before serving.

Serve Watermelon drink in tall glasses along with 1-2 ice cubes.


WATERMELON DRINK

PINEAPPLE-LEMON-MINT DRINK

Refreshment drink for the unbearable summer heat. 
PINEAPPLE-LEMON-MINT DRINK

WHAT YOU NEED :

Pineapple - 1

Lemon - 1 tbsp juice

Mint leaves - 12-15

Sugar - to taste

Ice cubes
REFRESHING DRINK PINEAPPLE-LEMON-MINT DRINK


HOW TO MAKE:

Cut pineapple in to cubes.

Then Blend all the above ingredients to smooth texture.

Chill it before serving.

Serve Pineapple-lemon-mint drink along with few ice cubes on top.

Wednesday, 22 March 2017

IDLI USLI/ IDLI UPMA

One of the popular breakfast from GSB household.  If we make idli for breakfast, Purposely we prepare more than enough. Firs day we eat idli with sambar or chutney. Second day we go for usli/ upma from left over idlis. If there are still left over idlis, we slice it thin and fry like cutlets or make idli fingers. Below i have given the upma recipe, it is very simple and can prepare quickly.
IDLI USLI /UPMAV

WHAT YOU NEED:

Idlis -20 - 25

Coconut gratings of half coconut

Dry red chilly - 8-9, broken

Asafoetida - a small piece diluted in water or 1 tsp powder

Mustard seeds - 1 tsp

Curry leaves - 1-2 sprigs

Udad dal - 1 tsp

Methi seeds - 3-4 seeds

Salt - to taste
IDLI USLI /UPMA


HOW TO MAKE:

Take a big plate, crumble idli one after another with your hand.

Mix salt in coconut gratings, then mix with crumbled idli.  

Pour diluted asafoetida over the idli mixture. Mix thoroughly.

Heat 4 tbsp oil in kadahi.

Add mustard seeds, when it splitters add udad dal and methi seeds, fry till it browns.

Add dry red chilly and curry leaves. Fry for few seconds.

Then add idli mixture and saute well. Reduce the heat and mix very well till seasoning is coated very well with crumbled idli.

Serve Idli Usli /Upma for Breakfast along with Banana or fried chips. 

Tuesday, 28 February 2017

BIKKANDA MASHINGA SANGE UPKARI/ DRUMSTICKS JACKFRUIT SEED UPKARI

This is a very simple side dish and loved by GSB community. Jack fruit season has already started now. and we started getting big fruits. Yesterday I made Jack fruit Varatti, that you can store for a year. Today I thought making upkari out of seeds than throwing. The recipe follows:

WHAT YOU NEED :

Jack fruit seeds - 1 cup, washed. removed its outer cover and cut 

Drum stick - 1 , cut in 2-3 inch pieces

Onion - 1 chopped

Mustard seeds - 1/2 tsp

Dry red chilly - 2

Salt- to taste

HOW TO MAKE:

Heat a tsp oil in kadahi.

Splutter the mustard seeds, then add broken red chilly. stir.

Add onion, fry for few minutes.

Now add jack fruit seed pieces and drumstick in it. Add a cup of water and salt.

Mix well. Cover and cook till done.

Serve Bikkdand Mashingsange upkari as side dish.

DHABA STYLE ALOO MUTTER CURRY

Recently i got this recipe from my dear sister Pratima. She has started exploring the kitchen and also experimenting new recipes. She succeeded all the time and her dishes are really finger licking dishes. her family is praising her culinary skills. She got this recipe from someone else and she passed it to me. Here is the result:
DHABA STYLE ALOO MUTTER CURRY


WHAT YOU NEED:

Fresh Peas - 1 cup

Potatoes - 2-3, 

FOR THE MASALA:

Onion - 1, grated

Tomatoes - 3,medium, pureed

Ginger, garlic paste - 2 tsp, ginger 1 inch+garlic-4 cloves

Cumin seeds 1/2 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 2 tsp

Red chilli powder - 2 tsp, or to taste

Kasoori mathi- 1/2 tsp

Salt - to taste

Oil - as needed

Coriander leaves - to garnish

For seasoning :

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Curry leaves - 1 sprig

Asafoetida - 2 pinches
THIS IMAGE IS FROM PRATHIMA'S CORNER

HOW TO MAKE :

Heat 2 tsp oil in kadahi, when hot add mustard seeds to splutter. 

Add cumin seeds and asafoetida. Then add curry leaves and stir well.

Then add potato cubes and fresh peas along with half cup water.

Add little salt and allow to cook covered on medium heat, It will take 8 - 10 minutes to cook.

In another kadahi, heat 2 tbsp oil, add cumin seeds.

Add ginger garlic paste, fry till you get the aroma.

Then add grated onion, sprinkle little salt and stir fry till it is golden brown.

Now add Tomato puree, saute.

Add  Red chilli powder, turmeric powder, coriander powder and powdered kasoori methi. Mix well.

Now add cooked peas and potato mixture in to the gravy.  The curry should be not thick or runny, so add 1-2 tbsp water, saute well.

Check the salt and chilli powder, add if it is less.

Finally add coriander leaves.

Note : In the original recipe, You can add any greens like palak . I have not added.

Also You can add fresh methi leaves instead of kasoori methi. 
PEAS POTATO CURRY.
Serve dhaba style Aloo Mutter curry with Chappati/Pulka


Saturday, 25 February 2017

PUTTU AND KADALA CURRY

Puttu and kadala curry is a popular breakfast in Kerala. I, being Mangalorean, my breakfast style is completely Mangalore style; thus, never attempted to make puttu or appam. After tasting these two things in restaurant, I regularly make these for breakfast. Recently I bought puttu maker also. For puttu and appam i use local brand powders and it comes out so well. When i went to my friend Lakshmy's place she showed me how to make puttu. I must thank her for her kindness. Very long back she had given me hand written recipe, now it came to my use, that i got it from my recipe collection. I made some changes in the recipe and here it goes.....
PUTTU AND KADALA CURRY

WHAT YOU NEED:


FOR PUTTU:

To make Puttu I followed the instruction from the packet I bought.

FOR KADALA CURRY

Black small chickpeas/ Kadala - 3/4 cup

Coconut grated - 2 handfuls or 1/2 cup

Tomato  - 1 chopped

Ginger - 1/2 inch piece, chopped

Onion - 1 big, finely chopped

Green chilly - 2 slit

Garam masala powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Coriander powder - 2 tsp

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Salt - to taste
ORIGINATED FROM KERALA STATE, PUTTU KADALA


HOW TO MAKE:

Soak chickpeas in enough water overnight.

Pressure cook chickpeas with enough water.

Grind coconut grating to a fine paste adding some water.

Now heat 1 tbsp oil in kadahi.

Splutter mustard seeds, add ginger, green chilli and curry leaves.

Then add onion and fry till translucent.

Add tomato, fry till it becomes mushy.

Now add coriander powder, turmeric powder, red chilli powder and garam masala. Stir fry for few minutes.

Then add coconut paste and some water , stir well. Allow to boil.

Now add cooked chickpeas and mix well. Also add chickpeas water in it. For thickening the gravy, grind handful of cooked chickpeas to a fine paste and add to the masala. Add salt and stir well

Put 2-3 cups of water for the gravy.  Here we need enough gravy to dip puttu in it.

Serve Kadala curry along with Puttu for breakfast.
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