Wednesday, 29 February 2012

GOOSEBERRY/AMLA SAARU

My Mom used to store gooseberries in salt and it lasted for an year. She used the berries when they were not available for making curry and saaru. Once I too stored  in salt but in few days all the berries got decayed. Since then I stopped storing in such a way as I was getting fresh gooseberries here. One such day I had a great desire to have gooseberry saaru. It is like thin soup. I never knew that it can be made with fresh berries too.  It simply came into my mind that why don't I make with it with fresh ones....and...it came out so well and I am very much satisfied with this.


GOOSEBERRY SOUP


WHAT YOU NEED


Fresh gooseberry,  grated 1 1/2 tbsp
Tamarind , a small piece
Garlic 6-7
Red chillies 5
Salt to taste 


AVALO SAARU


HOW TO MAKE


Boil grated gooseberry and tamarind in a little water till soft.
When cool make a paste of it.
Add 3-4 cups water to the paste and stir well.
Add salt.
Boil again this for 5 minutes.


Heat a small pan with 4 tsp oil.
When hot Add slightly crushed garlic and fry till golden color.
Add broken red chillies and fry for a minute more.
Pour this seasoning over the Gooseberry Saaru. 
Boil again this for 5 more minutes.


Tastes good with hot steaming rice.

Monday, 13 February 2012

VEG PULAV

Pulav is made in different ways in different places by different people world wide. All this time I was following my sister in law Roopa R Bhat's awesome recipe. Today I prepared it making it a little more spicy, adding more pepper corns. I love eating peppercorns in the pulav....these corns get fried and cooked well... My daughter had a habit of throwing these corns but now she eats..says  this is really tasty and yumm ..yummy..yummy


VEG PULAV


WHAT YOU NEED:


Basmati rice 2 1/2 cups
Water 5 cups
Fresh Peas 1/2 cup
Beans 12, cut 1 inch long thin slices
Carrots 3, medium, chopped 
Capsicum 1 chopped
Onions 2 big, chopped finely
Garlic 6 cloves, chopped finely
Ginger 1 inch piece, chopped finely
Jeera 1/2 tsp
Pepper corns 20-25
Cloves 4
Cinnamon stick 1  piece
Cardamom 3 ( just slit a little)
Cashew nuts 1 tbsp
Raisins 1 tbsp
Salt to taste
Oil 12 spoons ( I took the measurement of dinner set spoon)
Ghee 2 spoons
YUMMY PULAV.....!!
A CLOSE VIEW....


HOW TO MAKE:


Wash and soak basmati rice for 15 to 20 minutes. Drain and keep aside.
Boil the vegs like Peas, beans, carrots with salt till 3/4th done. Drain and keep aside.
Heat kadahi with 12 spoons of oil. When hot add jeera, chopped ginger and garlic, cloves, pepper corns, cardamom, cinnamon stick, cashew nuts, raisins and saute. Adjust the heat.
Add chopped onions and stir till it becomes translucent. 
Add veggies and stir.
Add drained basmati rice and saute for 2 minutes.
Then add 5 cups of warm water. When it starts bubbling add ghee and salt. Cover with lid. Reduce the heat to simmer. The Pulav will be ready in 10 to 15 minutes. 


The Veg Pulav is served with Onion, tomato with curd salad....







Saturday, 11 February 2012

GOOSEBERRY /AMLA MURABBA



GOOSEBERRY MURABBA
Wonderful and yummy Gooseberry Murabba..


WHAT YOU NEED:


Gooseberries 10 big size
Ginger 3 inch piece
Pepper corns 6
Sugar 2 1/2 cups ( tea cup)


YUMMY AMLA MURABBA


HOW TO MAKE:


Wash Gooseberries and ginger.
Grate them with grater.
Crush the pepper.


Heat non-stick kadahi, put grated Gooseberries and Ginger.  
Stir till the watery contents disappear.
Add crushed pepper corns and sugar.
Keep stirring till the sugar dissolves in it and becomes sticky.
Allow it to cool and store it in a air tight container.


This Murabba goes well with Poori and Chappati...

Thursday, 9 February 2012

APPO

One of the popular breakfast in Konakni households. This is my fav too... Appos become crispy outside and soft inside, when you add oil before pouring the batter in the Appo Tava.


APPO WITH COCONUT CHUTNEY AND BUTTER


WHAT YOU NEED:


Urad dal  1/4 cup
Raw rice 1 12 cup
Red rice /ukdo rice 1/4 cup
Methi seeds  9-10 seeds.
Salt to taste


APPOS ON THE TAVA.....
READY TO EAT.....


HOW TO MAKE:


Wash udad dal, 2 types of rice and methi seeds and soak in enough water for 4 to 5 hours.


Grind soaked dal, rice with some water to a very fine batter.


To ferment keep the batter overnight.


Add salt to the batter before going to bed.


Next day stir well with ladle. Add some water if needed.


Heat Appo Tava on a high flame. 


Pour 1 tsp oil in each hole and fill the Appo batter.


Reduce the flame to medium and cover the lid.


Open the lid after 2 minutes, flip the appos and fry or cook them till done.


Remove them and follow the procedure and do the same process.


This goes well with any coconut chutney, sambar and butter.



Friday, 3 February 2012

GREEN BANANA STIR FRY/ KELE UPKARI



GREEN BANANA STIR FRY


WHAT YOU NEED:


Green Raw banana .3
Coconut, grated 1 tbsp
Red chillies 3
Mustard 1/2 tsp
Oil 1 tbsp
Salt to taste


APPLIED SALT AND KEPT FOR 15 MINUTES,,HERE...
KELE UPKARI, HUBBY'S FAV..:))


HOW TO MAKE:


Wash the bananas and remove its skin lightly.
Cut them in small cubes. Apply salt and keep aside for 15 minutes.
Heat kadahi with 1 tbsp oil. Add mustard, when it starts spluttering add broken red chillies.
Reduce the heat to minimum. Then Squeeze out the salt water from the banana pieces and put these to kadahi. stir well.
Add grated coconut, stir well.
Cover and cook the Upakri for 5 to 10 minutes. Saute several times, so that it doesn't stick the kadahi.


A side dish, simple.. yet tasty....
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