Friday, 27 July 2012

OLYMPIC DOSA


The Olympic fever has already started.. I thought, on the day of the opening ceremony, I will also make something spl.and the outcome was this special dosa. I named it "The Olympic Dosa"...
Here are my best wishes to all the  Indian participants...
OLYMPIC DOSA


WHAT YOU NEED:


Dosa batter 1 cup ( udad and rice mix)
Semolina /rulav  1 cup
Coriander mint chutney 1 heaped tsp
Mint leaves, fresh n chopped  1 tbsp
Salt to taste
IT IS DIFFERENT!!!


HOW TO MAKE:


Mix all the above and add enough water to make the normal dosa batter consistency .


Pour a spoonful of dosa batter on the hot dosa pan and spread it thinly. Put oil on the edges and fry well.


I made an emblem of Olympic games, pouring small quantities of the batter on the tava... 
It tastes very good with butter or any hot curry or chutney or sambar...



MINTAALU /MINT+POTATOES



MINTAALU


WHAT YOU NEED:


Potatoes  2 boiled
Mint leaves, fresh, chopped finely
Sesame seeds 1 tsp
Turmeric powder  a pinch
Red chilli sauce  3-4 tsp
Oil  4 tsp
Salt to taste
MINT AND ALOO... AWESOME


HOW TO MAKE :


Heat oil in non stick kadahi, when hot add sesame seeds.
Cut the potatoes in pieces and put in the kadahi and stir.
Add mint leaves and stir again. 
The add turmeric powder, salt and red chilli sauce and combine well.
Switch off the burner.


Serve hot as a side dish...






Thursday, 26 July 2012

TENDER BAMBOO /NEELI STIR FRY

Neeli is the tender part of bamboo, the upper part of the bamboo. This is very tender and crunchy used in making many of Konkani dishes. This particular stir fry is my fav and every one in my family loves it. We got this from Mangalore, Karnataka.


BAMBOO STIR FRY


WHAT YOU NEED :


Tender bamboo, finely cut  2 cups ( fresh or salted)
Red chillies 6, broken
Mustard seeds 1 tsp
Salt to taste
Oil 1-2 tbsp
NEELI UPKARI


HOW TO MAKE:


If the bamboo is fresh to remove its bitterness soak in the water for 2 days and the water should be changed every day.
If the bamboo is stored in salt then soak bamboos in water to remove its extra salt.


Heat 2 tbsp oil in kadahi. When the oil is hot splutter mustard seeds, then add red chillies.
Squeeze out the water from bamboos and put in the kadahi. Saute well. If the bamboo is fresh add salt, otherwise check the salt and add if needed.
Reduce the heat to minimum.
Cover the lid and cook till it is done. Stir it several times in between.


Serve it as a side dish....

NUCHI / COCONUT RICE

Today i was too lazy to make anything, wanted to prepare the easy breakfast item. I had cooked rice in my fridge....so the Nuchi was decorated on the breakfast table today....
NUCHI (COCONUT RICE)


WHAT YOU NEED:


Cooked rice 2 cups
Coconut grated 1 cup
Red chillies 7-8, broken 
Mustard seeds 1 tsp
Methi seeds 1/4 tsp
Asafoetida, a little, diluted in little water
Salt to taste
Curry leaves 2 sprig
Oil  1-2 tbsp  
NUCHI, A BREAKFAST ITEM


HOW TO MAKE :


First mix grated coconuts and salt nicely.
Add this mixture to the cooked rice and mix well. Keep aside.


Heat 2 tbsp oil in kadahi, when hot splutter musard seeds.
Add methi seeds, red chillies, curry leaves and saute.
Then add the rice mixture to it and  stir well and heat for a while.


Serve hot with pickle or any hot curry.



Wednesday, 18 July 2012

CAULIFLOWER PARATHA



CAULIFLOWER PARATHA


WHAT YOU NEED:


Cauliflower 1 small ( makes 1 1/2 cup)
Onion 1 big
Green chillies 2-3
Turmeric powder 1/2 tsp
Garam masala powder 1 tbsp
Coriander leaves, chopped, 1 tbsp
Salt


For the dough:


Wheat flour 1 1/2 cups
Maida 1/2 cup
Warm oil 
Salt
CAULI PARATHA WITH PANEER BUTTER MASALA...


HOW TO MAKE:


In a mixing bowl put in the wheat flour, maida and salt. Mix the flours with adding enough water to make a soft dough. Add warm oil to it and knead well. Keep aside for 15 minutes.


Wash and clean cauliflower, grate and keep aside.
Chop onion and green chillies, grind it to a fine paste.


Heat 1 tbsp oil in kadahi. Fry Onion paste till it is done.
Add turmeric powder and garam masala powder  to it and saute.
Then put in grated cauliflower and salt, fry till it is mixed and cooked well.


Now prepare balls from the dough and also from the cauli mixture.


Roll each balls to the size of a poori and fill each cauli mixture balls and cover well.


Roll again to the size of a chappati. Fry well on a flat tava on both sides of the parathas using oil.


Serve hot....



Tuesday, 17 July 2012

METHI PARATHA



METHI PARATHA WITH AAM RAS


WHAT YOU NEED:


Wheat flour  1 cup
Methi leaves,washed and chopped finely  3/4 cup
Chilly powder 1/2 tsp or to taste
Jeera powder  1/2 tsp
Turmeric powder , a pinch
Salt to taste
METHI PARATHAS....


HOW TO MAKE:


Heat 4 tsp oil in pan. When oil is hot put chopped methi leaves, saute till it is done.


Mix salt, chilli powder, jeera podwer and turmeric powder with little water in a mixing bowl.
Then add wheat flour and methi leaves with oil to it. Mix well adding little water at a time.
Knead the dough till it becomes firm and soft. Keep aside covered for 15 minutes.


Divide the dough in to balls and roll out with chappati roller.


While roasting them put ghee.












Monday, 16 July 2012

KELA RAS / BANANA RAS



POORIS WITH BANANA DIP (KELARAS)


WHAT YOU NEED :


Ripe bananas  5
Sugar to taste
Pepper corns 10 
Cardamom  1 tsp
Clove 3
Nut meg  a pinch
Milk 
POORIS AND KELARAS

HOW TO MAKE :


Blend all the above ingredients and transfer the mixture in a bowl.


This Ras goes well with Pooris and Chappatis. Believe me this Banana dip tastes yummy with chips, chakkuli or any fried items.....

AMBADI/HOGPLUM'S GOJJU



HOG PLUMS GOJJU


WHAT YOU NEED:


Tender hog plums  5
Red chillies , roasted 3
Asafoetida/ Hing  a small piece
Salt to taste
SPICY AMBADI GOJJU...


HOW TO MAKE:


Wash ambadis and cut them.
Boil them in the water till soft.
Grind all the above ingredients to gojju consistency.
Transfer gojju in a bowl.


Serve as a side dish.






Friday, 13 July 2012

CUCUMBER ADA

A few months back, I had some yummy ada, which we got from the Parmekkavu temple as Prasadam. Parmekkavu is the main deity of Trichur, Kerala. People believe in Her as Mother and  Protector of Trichurians.  Every day early morning at 4.30 am, my husband visits to the temple to seek her blessings. One such day a temple priest gave him the packet, as prasadam. When I opened the packet at home I found more than 25 adas, I really got worried to see so many adas and how to finish them all.  But I found them the tastiest ones i had ever had in my life.... Today I prepared the same but i added cucumber to it. The taste was exactly the same that i had a month back.... 
CUCUMBER ADA


WHAT YOU NEED:


Rice 1/2 cup
Coconut  1/2, grated
Cucumber  1 small
Jaggery 5 pieces
Banana leaves  6 pieces, size of an opened tissue paper
Salt to taste
PACKED ADAS

READY TO EAT ADA.....


HOW TO MAKE:


Wash rice and soak for 30 minutes. Drain.
Grind it to a very fine paste with very little water.
Wash cucumber and grate. (Do not peel the cucumber.)


Heat jaggery and half cup water in a kadahi. Pass the liquid through a strainer to remove impurities.
Wash kadahi and transfer the jaggery liquid in it. Heat again till it gets thread consistency.
To this, add grated coconut.
Squeeze out the water from the cucumber if there is any, and add it to jaggery syrup.
Mix well. Stir till  water content evaporates.


Now run the banana leaves over the fire for few seconds to make it soft, otherwise it will break while folding.


Spread 6 banana leaves on the floor, put rice paste on the leaves and spread paste all over the leaf by cradling the leaf in the hand. When it is spread put the jaggery cucumber mixture in the middle.
Now fold this like a package. 


Then Steam them in a Cooker or Pedavan (Idli Maker) for 30 minutes.


Now Ada is ready to eat.


Serve hot or cold with ghee or a blob of butter.

Monday, 9 July 2012

CABBAGE AMBODO



CABBAGE AMBODO


WHAT YOU NEED

Rice 1/2 cup
Tur dal  1 handful
Red chillies 7-8
Salt to taste


Cabbage leaves, 4-5 small, chopped
Onion 1 small, chopped
CRISPY N YUMMY SNACK, CABBAGE AMBODO


HOW TO MAKE:


Wash rice and turdal and soak them for half an hour. Drain.


Grind drained rice and dal along with red chillies and salt. Add very little water while grinding.


Transfer the masala in a bowl.
Mix chopped cabbage and onion.


Heat enough oil in kadahi .
Make small balls of mixture, flatten them a little and slide in hot oil. Now reduce the heat to medium and cook and fry well both the sides crisp.


Serve hot as a side dish or snack with hot tea or coffee.



BITTER GOURD+HOGPLUM / KARATE+AMBADE GHASHI

This dish is very popular in Konkani households. The top menu item for the festival seasons, mainly the festival of Ganesh Chaturti. My mom used to prepare Karate ambade ghashi on this festival. I had really forgotten this dish. When my hubby brought bitter gourd and hog plums from the market yesterday, it just reminded me of this awesome ghashi along with lots of my childhood memories. I tried it and loved too..:))
BITTER GOURD AND HOG PLUM GHASHI

WHAT YOU NEED:

Bitter gourd  1 big
Long beans  10-12
Hog plums  2
Jaggery, a small piece
Salt to taste
KARATE AMBADE GHASHI

For the Masala:

Coconut, grated  2 handfuls 
Red chillies 7-8 ( roasted in little oil)
Udad dal  1 tbsp (fried in little oil)

For the seasoning:

Mustard seeds 1 tsp
Curry leaves  1 sprig

HOW TO MAKE :

Wash and cut Bitter gourds in little big pieces.
Cut Long beans in 2" long pieces.
Crush hog plums with kitchen stone lightly.

Pressure cook all the 3 above in a vessel with little water for 10 minutes after the first whistle.

Grind grated coconut and red chillies .
When it is half done add fried udad dal and grind to a smooth masala.

Once the pressure cooker cooled down, open the lid and take out the vessel.
Add masala to the boild vegs and add enough water to it.
Now heat the Ghashi. Add jaggery and salt and allow it to bubble.

Now heat a small pan with little oil.
Add mustard, when it splutters add curry leaves.
Pour this seasoning on the top of the curry.

Serve Karate Ambade ghashi as a side dish.


Wednesday, 4 July 2012

METHI PULAV



METHI PULAV


WHAT YOU NEED:


Pulav rice  2 cups, washed, soaked for 15 minutes and drained
Water 4 cups
Ghee 1 tbsp


Carrot, chopped finely  1
Beans, chopped finely  1
Onion, chopped finely  1 big
Garlic, chopped finely  3 cloves
Ginger, chopped finely  1' piece
Cumin seeds/ Jeera  1 tsp
Green chillies, chopped  3-4
Pepper corns,  8-9
Cinnamon stick  1" piece
Cloves  3
Cardamom  3
Methi / Fenugreek leaves, chopped  1 cup 
Salt to taste
Oil  2-3 tbsp
METHI PULAV WITH TOMATO SALAD


HOW TO MAKE:


Heat oil in kadahi, splutter jeera.
Reduce the heat then add cinnamon, cloves, cardamom, pepper and stir for few seconds.
Then add green chillies, ginger and garlic, stir.
Add onions and fry till it is transparent. Then add methi leaves, chopped carrot and beans, stir.
Add rice and saute for few more minutes.
Now add water and increase the flame. When it is boiling add ghee and salt. Reduce the heat to minimum. Cover it with the lid.  Stir 2-3 times in between. 




Serve Pulav with Tomato+Onion salad







Tuesday, 3 July 2012

CAULI FLOWER FRY

On  rainy seasons pakodas are always welcome... here is one easy way of making cauli fry....
CAULI FRY


WHAT YOU NEED:

Cauliflower 1 small,
Red chilli sauce  3 tsp
Ginger 11/2 inch
Garlic 3 cloves  
Curry leaves, chopped 10-12
Salt
Bengal gram flour  6 heaped tsp
Rice powder 3 heaped tsp
CRISPY CAULI FRY



HOW TO MAKE:


Cut the Cauli and immerse in salt water for 15 minutes. Remove and wash again.
In a mixing bowl put salt, red chilli sauce, ground ginger garlic, curry leaves, rice powder, bengal gram flour and mix well with very little water.
Marinate the florets with the masala and keep aside for 10 minutes.


Heat kadahi with enough oil.
Deep fry the florets golden and crisp.


Serve this fry with ketch up or mint chutney...

CORIANDER GREEN CHUTNEY



CORIANDER GREEN CHUTNEY


WHAT YOU NEED:


Fresh coriander leaves, cleaned, washed and chopped 1 bunch
Green chillies 3-4
Tamarind,  size of a gooseberry
Onion, chopped  1 small
Coconut, grated  1 tbsp
Ginger, 1 inch piece
Garlic, chopped  3 cloves
Salt to taste
MMMMMM DELICIOUS!


HOW TO MAKE:


Grind all the above ingredients to a fine paste with little water.


Transfer this chutney in a serving bowl.
Tastes yummy with sandwiches. 
Serve this chutney with dosa, idli or with any fried items.



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