Thursday, 19 April 2012

JACKFRUIT / PONOSU GHARAYI



JACK FRUIT GHARAYI


WHAT YOU NEED:


Ripe jackfruit 25-30 gharos
Coconut one big half, grated and extract 2 cups thick milk and 1 1/2 cup thin milk
Jaggery 5-6 cubes or to taste
Cardamom powder 1 tsp
RIPE JACKY YUMMMM


HOW TO MAKE:


Remove the seeds from the Gharos and cut in pieces.
In a kadahi put thin coconut milk and chopped Jack. 
Keep on the fire and allow to cook.
Remove 1 1/2 tbsp cooked jack and keep aside. When cool Make a paste of it.
Now add jaggery pieces and stir till it is melt.
Add jack paste and cook for few more minute.
In the end add thick coconut milk, and heat it for a minute more.
Finally decorate it with cardamom powder.
Serve hot or cold in a bowl.

Tuesday, 17 April 2012

MANGO SWEET CURRY / AMBA UPKARI

Ambe upkari is  very popular among Konakni people. For this curry we use a particular type of mango, local variety that is gointa, sweet and sour in taste. In the summer festival  seasons its price goes up in the sky. Again this Upkari is made in different way like in the 'tempering' people add Udad dal or methi seeds or some people add fresh grated coconut....according to their taste buds.  I believe each person has his or her different taste ...  Here it is a simple Mango sweet curry ..loved by all.. and I must tell dunking the mango seed in the sweet gravy and licking the Seed is definitely an art!
MANGO SWEET CURRY


WHAT YOU NEED:


Ripe sour mangoes 5
Jaggery 4-5 pieces
Green chilly 1 slit
Red chilly 1, broken
Mustard seeds 1 tsp
Udad dal 1 tsp
Methi seeds 4-5
Curry leaves 1 sprig
Salt to taste
Rice paste or maida 2 tsp, for thickening the gravy or you can add a mango's pulp for thickening the gravy.


AMBE UPKARI


HOW TO MAKE:


Wash the mangoes well. Peel the skin of mangoes by hand and put them in a vessel.
Add some water to it and extract the juice and keep it aside.


Now put the peeled mangoes and extracted juice in a vessel and keep on the fire.
Add slit green chilly, salt and jaggery pieces and allow the mangoes to cook well. Stir it several times otherwise the mangoes may get burnt. 
Add rice flour paste or maida paste to the curry for thickening the gravy.
When it is done remove from the fire.


Heat a tsp oil in a small pan.
Add mustard to the hot oil, when it splutters add udad dal, methi seeds, broken red chilly and curry leaves.
Then pour this seasoning on the mango curry.


Serve hot as a side dish. 









Saturday, 14 April 2012

MELON JUICE

My hubby brought few Yellow color Melons and this is my first attempt of making juice of yellow  Canary Melon. Normally he buys Musk melons but this time  he bought a new variety. In summer days the cool drinks are always welcome.
CANARY MELON JUICE


WHAT YOU NEED:


Melon 1
Milk 2 cups
Sugar to taste
Water to adjust the consistency of juice
A few ice cubes


CANARY MELONS


HOW TO MAKE :


Wash, peel the skin of melon and chop.
Blend Melon pieces, sugar and milk together in a blender to smooth. Strain. 
Add water if the juices is too thick.


Serve chilled with ice cubes on top.





Friday, 13 April 2012

MASALA DOSA

Popular South Indian Breakfast..
MASALA DOSA


WHAT YOU NEED:


For Dosa you need:

Udad dal 1/2 cup
Raw Rice 1 1/2 cup
Para boiled Rice / Ukdo Rice 1/4 cup
Maida 2 tbsp
Fenugreek seeds/Methi seeds 7-8 
Ghee/ Oil to roast the dosas
Salt to taste
THE CRISP DOSAS


HOW TO MAKE :


Wash Dal,  raw rice and ukdo rice and soak them along with fenugreek seeds for 4-5 hours.
Grind the soaked rice and dal to a very smooth batter separately. Keep the Batter covered overnight to get fermented.
Next day add Maida and salt to the batter and stir well with a big spoon.


Heat Dosa Tava over a high flame.
When it is hot reduce the heat to medium, grease oil  and pour a big spoon full of batter and spread in a circular motion to make a thin Dosa. Put a tsp of ghee or oil on the edges of dosa to make it crisp.


Put a spoon full of masala on the left side of the dosa and fold it to half. Remove and place in a serving plate. Serve Chutney in a different bowl.
MASALA AND CHUTNEY


HOW TO MAKE MASALA:


What you need:


Potatoes 4 medium (Boiled and mashed roughly)
Onion 2 big, chopped
Ginger, finely chopped 2 tsp
Turmeric powder 1/4 tsp
Green chillies 4, slit
Curry leaves 1 sprig
Coriander leaves, finely chopped 2 tsp
Mustard seeds 1 tsp
Udad dal 2 tsp
Salt to taste
Oil 1 tbsp


How to make:


Heat kadahi with oil.
Add mustard seeds, udad dal, ginger, green chillies  and curry leaves.
Then add chopped onions and stir for few minutes, don't allow to change the color of onions.
Then add mashed potatoes, turmeric powder and add salt and little water. Stir well. 
Finally add coriander leaves.


CHUTNEY:


What you need:


Coconut 1/2 grated
Green chillies 4
Salt 

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig


How to make:


Grind coconut, green chiily and salt to a fine paste. Add some water to make the right consistency.

Heat oil in a small pan, splutter mustards, add curry leaves. Then add to chutney.

















Friday, 6 April 2012

FRUITS IN COCONUT MILK AND FRESH CREAM

To beat the summer heat..here is one simple yet tasty recipe..


FRUITS IN COCONUT MILK N CREAM


WHAT YOU NEED:


Fruits, your choice...


Oranges 2
Banana 2
Apple 1
Grapes
Pine Apple 
Fresh Cream 2 tbs
Sugar to taste
Honey 1 tbsp


Coconut half,( extract thick milk) 
FRUIT MIXTURE...YUMMY TOO


HOW TO MAKE :


Cut all the fruits in cubes.
Mix sugar in the coconut milk.
Beat fresh cream slightly and add honey to it, again beat it smoothly.
Add fruits to coconut milk. Then add mixture of cream and honey, combine well.
Keep it in the freezer for half an hour to one hour.
Serve chilled.



Thursday, 5 April 2012

CASHEW NAAN KATAI


CASHEW NAAN KATAI

WHAT YOU NEED:

All purpose flour / Maida 1 1/4 cup
Sugar 1 cup, powdered
Cashew nuts bits 1/2 cup
Ghee 1/2 cup
Baking Soda 1/2 tsp
CRUNCHY N CRISP NAAN KATAIS

HOW TO MAKE:

Sieve maida and baking powder together in a big mixing bowl.
Mix powdered sugar and cashew bits.
Prepare firm dough adding Ghee and mix thoroughly.
Make small balls and flatten them. Place them in a ghee layered baking plate.

Bake the Naan Katais in pre-heated baking ovan at 180 degrees for 15 minutes.







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