Wednesday, 31 July 2013

SOYYI KHADI

Got inspired by seeing the Coconut khadi's post on FB by my FB friend... simple to make and it tastes heavenly! 


COCONUT KHADI


WHAT YOU NEED:

Coconut grating - from 1 coconut
Sugar syrup - ( 1 cup sugar + water)( according to your taste)
Besan - 1/2 cup
Cashew - 1/2 cup 
Cardamom powder - 1 tsp ( optional)
SOYYI KHADI

HOW TO MAKE:

Powder the cashews and keep aside.

Now add 1 tbsp ghee in a non stick kadahi and heat.

Add besan to it and fry till you get the aroma.

Then add cashew powder and mix well and fry again for few minutes.

Boil sugar syrup in a non stick kadahi till it brings one thread consistency.

Add coconut gratings / soyi in the sugar syrup and keep stirring till it becomes little hard.

Now add besan cashew mixture and cardamom powder and mix well.  
Add 3-4 tbsp ghee and stir it continuously till the Khadi becomes hard.

Now grease some ghee over a tray and pour the mixture on it. 
Spread evenly with a flat ladle. Allow it to cool.

When cool cut it with a knife as your desired shape.

Serve as a dessert. 






OATS UPMA / RULAV

Made one experiment today and it really became a healthy Breakfast item. Just loved it...
OATS UPMA

WHAT YOU NEED:
(serves 2)

Oats - 1 cup
Green chilly - 3-4, split
Onion - 1/2, chopped finely
Fresh Peas - 1/4 cup
Ginger - 1 tsp, finely chopped
Udad dal - 1 tsp
Mustard seeds - 1/2 tsp
Cashew - 1 small hand ful
Curry leaves - 1 sprig
Coriander leaves - 2-3 tsp, finely chopped
Ghee - 5-6 tsp
Salt to taste
OATS RULAV

READY TO EAT...

HOW TO MAKE :

Dry roast Oats till you get the aroma and keep aside.

Heat ghee in kadahi, when hot splutter mustard seeds
Add udad dal, ginger, green chilly, onion, cashew and curry leaves. Stir for few minutes.
Then add 1 cup water, fresh peas and salt. Allow it to cook for few more minutes.
Then add coriander leaves.

Now add roasted oats and stir well. Let it cook covered.
Check in between, if it is too dry add little more water and cook till all the water absorbs.

Serve Oats upma for Breakfast.




WHEAT VERMICELLI UPMA /SHEVAI USLI



SUN DRIED VERMICELLI UPMA 

WHAT YOU NEED:

Sun dried wheat vermicelli - 250 grams
Grated coconut - of half coconut 
Red chilly 7-8
Mustard seeds - 1 tsp
Curry leaves - 2 sprigs
Asafoetida - a little ( diluted in little water )
Salt - to taste
SHEVAI USLI

FOR ME IT IS HEALTHY BREAKFAST!

HO TO MAKE :

Soak sun dried vermicelli in enough water for half an hour or till it is soft. Drain and keep aside.
Now mix salt  and diluted asafoetida in grated coconut / soyi.
Mix both the above very well.

Heat 1-2 tbsp oil in kadahi.
Splutter mustard seeds, add broken red chillis and curry leaves. Stir well.
Now add drained wheat vermicelli and mix with the seasoning thoroughly.
Cover and cook for few minutes. Stir several times in between.

Serve Wheat vermicelli for Breakfast. 



Monday, 29 July 2013

CAPSI NUCHI

Sometimes we do not know what to do with the left overs. These days maids are not accepting and also you can not simply throw away the left over food. So I made a different Label for What we can make and how we can make a tasty stuff with this!
CAPSI NUCHI


WHAT YOU NEED:

Cooked rice - 1 1/2 cups
Grated coconut - 3/4 cup
Capsicum - 1/2 cup, finely chopped 
Red chilly - 2
Green chilly - 2, slit
Mustard seeds - 1/2 tsp
Fenugreek / Methi seeds - a few
Asafoetida - a little, diluted in little water.
Curry leaves - 2 sprigs
Salt - to taste
FOR CAPSI LOVERS!

JUST LOVE THE CRUNCHY CAPSI!

HOW TO MAKE:

First mix salt in grated coconut, then add this to cooked rice and add asafoetida, mix thoroughly and keep aside.

Now heat 4-5 tsp oil in kadahi.
When it is hot put mustard seeds to splutter.
Add fenugreek seeds, broken red chilly, chopped capsicum and curry leaves. Stir for a while.
Then add cooked rice and stir well till the seasoning coated well to the rice.
Cover for few minutes.

Serve Capsi nuchi for Breakfast.

POTATO AND STEMS OF AMARANTHUS STIR FRY

Potato is a king of vegetables. It mingles (goes) well with any veggie. 
POTATO N AMARANTHUS' STEMS STIR FRY

WHAT YOU NEED:

Potatoes - 2
Amaranthus Stems / Bhajji Dento - 6-8
Red chilly - 4
Mustard seeds - 1/2 tsp
Salt - to taste


BATATO / BHAJJI DENTO UPKARI

HOW TO MAKE:

Wash Potatoes and Amaranthus stems. ( discard the roots)
Cut Potatoes in 2" long pieces and also stems.

Heat 2 tsp oil in kadahi.
Splutter mustard seeds, add broken red chilly. Stir for a minute.
Now add Potatoes and stems in kadahi and stir well.
Add salt and little water. Stir.
Cover and cook till it is done.

Serve Potato and Amaranthus stem / Bhajji dento stir fry as a side dish.


GREENGRAM PATHRODO / MOOGU PATHRODO

This time I tried my Mom's recipe .. just for a change. You can check my Patrodo recipe in my blog to know the method of applying the masala on the leaves. Thank you for visiting  Jay's Veg Kitchen.
GREEN GRAM PATRODO

WHAT YOU NEED :

Green gram / Moogu - 1/2 cup
Grated coconut - of half coconut
Red chilly - 8-9
Tamarind - size of a small lemon
Colacasia / patrode leaves - 8 10 medium size
Asafoetida - size of chana
Salt to taste
MOOGU PATRODO

HOW TO MAKE:

Soak green gram for one hour. Drain.
Now grind green gram, grated coconut, red chilly, asafoetida, tamarind and salt with little water to a rava consistency.

Now wash colocasia leaves thoroughly.
Remove its stems and thick part of the nerves.

Now on the kitchen slab keep a colocasia leaf upside down and apply a thin layer of ground masala on the back side of the leaf. Place another leaf over it and apply the masala. Keep 6- 7 leaves and apply masala one after another.

Now fold sides and roll tightly to form a cylinder.
Make another roll the same way with remaining leaves.

Cut in 3-4" pieces and place in a flat vessel.

Steam the Patrodo pieces in Cooker or Idli maker for half an hour.

Serve Green gram patrodo as a side dish with coconut oil.


Wednesday, 10 July 2013

GOBHI ALU CURRY



CAULIFLOWER AND POTATO CURRY

WHAT YOU NEED:

Cauliflower florets - 1 cup
Potato - 1 big ( cut in pieces)
Onion - 2 
Tomato - 2 small
Black cumin seeds - 1/2 tsp
Green chilly - 2-3
Coriander leaves - a small bunch or 1 handful
Cumin seeds - 1/2 tsp
Coriander seeds - 1 1/2 tsp
Ginger chopped - 1 tsp
Turmeric - 1/2 tsp 
Garam masala powder - 1/2 tsp
Garlic - 3 cloves
Cashew nuts - 1 small handful
Salt - to taste
Butter
SERVED WITH CHAPPATI.. YUMMY COMBO!

HOW TO MAKE: 

Chop one onion roughly and another cut like long strips.

Grind chopped onion, green chilly, coriander leaves, cumin seeds, coriander seeds, ginger, garlic, cashew nuts and turmeric to a fine paste.

Grind tomatoes to make puree. 

Heat kadahi with few tsp of oil. Splutter black cumin seeds, then add strips of onion. Stir for one minute.

Then add masala to it and fry nicely till you get the aroma.

Now add Tomato puree and fry till the masala leaves the oil.

Then add cauliflower floret and potato pieces and saute well.

Add garam masala powder, salt and add enough water. Cover and allow it to cook.

After 5 minutes open the lid and add big 2 blobs of butter and mix thoroughly. Cover again and cook till it is done. ( don't over cook the veges).

Serve hot with Chappatis/ phulkas.



CHILLIES IN CREAMY MASALA

I had some Long chillies in my fridge. ( These type of Chillies are used to prepare Bajjis). When my daughter invited her friend for lunch in the last minute, really I was in a dilemma because I had already prepared very simple dishes like dal and stirfry. I saw some Long bajji chilly in the fridge; I took them and while chopping I was thinking what to do and how to do with them. At last this Dish came out from Jay's Veg kitchen and adorned on my Lunch Table. 

WHAT YOU NEED :

Long bajji chilly - 7-8 (cut in to 2" size pieces)
Onion - 1 big, chopped
Garlic, finely chopped - 2 tsp
Cumin seeds - 1/2 tsp
Garam masala powder - 1/2 tsp
Tomato -2 chopped
Salt - to taste
Coriander leaves - 2-3 tsp, finely chopped
Fresh cream - 1/2 cup

HOW TO MAKE:

Take some butter in kadahi and heat.

Splutter cumin seeds, then add garlic and fry for a minute.
Add onion and fry till they are just done. 
Then add chopped tomatoes and cook till they are soft.
Now add cut long chillys and stir well.
Add garam masala powder and salt. Mix well.
Allow it to cook for a while.
When it is done mix fresh cream in to the chilly. Mix thoroughly.

Finally add coriander leaves.

Serve hot with chappatis or naans.









Monday, 8 July 2013

TENDER CASHEW STIR FRY / BIBBE UPKARI

Bibbe upkari is GSB konkani's favorite among all the upkaris / stirfry. Tender cashews are not available in all the seasons. When we don't get  tender cashews we just go for  dried Cashews. Only thing you have to do is soaking the cashews in enough water for at least 8 to 10 hours, for removing its outer skin. In any function or festival the Bibbe upkari graces the first place in the list of menu. Some prepare the stir fry with Tendle / Tendi. But I like it without any other vegetable. Here is the recipe, very simple  yet tasty.




Photo: BIBBE UPKARI / TENDER CASHEW STIR FRY
TENDER CASHEW UPKARI

WHAT YOU NEED:

Tender cashews - 2 cups
Red chilly - 3-4 , broken in pieces
Coconut gratings - 2 tbsp
Mustard seeds - 1/2 tsp
Salt - to taste

HOW TO MAKE :

Soak the cashews in enough water and keep for some hours. ( this is the technique to remove the skins easily) 

Remove the outer skin of the cashews and half them.

Heat kadahi with 2 tsp oil.

When hot put mustard seeds. Then add broken red chillies. Stir.

Now add cashews in the kadahi and mix well with the seasoning.

Add some water and reduce the heat.

Add coconut and salt. Stir well.

Cover and cook till water absorbs and stir fry is done.

Serve hot as a side dish and it can be served with Poori also.







CASHEW CURRY

Got this recipe from the daily Malayala Manoroma. I just love cashews in any form, whether it is raw or fried, salted or spicy, in the ice creams or or in the payasam.. in any form I just love it!
When I found this recipe thought of trying  and really it came out so beautiful. An awesome curry with full of cashews!
CASHEW CURRY

WHAT YOU NEED: 

Cashews splits - 2 cups
Coconut milk - 1 cup
Coconut oil - 1 tbsp
Cumin seeds - 1 tsp
Sugar - 1/2 tsp
Asafoetida - a little
Salt to taste

FOR THE GRAVY:

Red chilly - 10 
Coriander seeds - 2 tsp
Pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Cardamom and clove - 3-4 each
Cinnamon - 1" piece
Star anise - 1
Coconut grated - 1 tbsp
Onion - 2, chopped 
LOVELY AROMA OF COCONUT MILK! 

HOW TO MAKE :

Heat a pan with little oil, when hot add red chilly and fry. 
Add the remaining ingredients one by one and fry.
Grind it to a paste and keep aside.

Now cook  cashew splits in one cup water till tender. Strain and keep aside.

Heat some oil in kadahi.  Splutter cumin seeds, then add asafoetida and fry for few minutes.
Now add cooked cashew, sugar, salt and coconut oil and fry again for few minutes with stirring constantly.
Now add masala and stir well.
Add coconut milk and keep stirring.

Serve hot Cashew curry with Rice or Chappati/ Naan

SEMOLINA PAN CAKE / RULAV DODDKA - 2

Here is a one more GSB Konkani's breakfast  item. 
SEMOLINA PANCAKE 

WHAT YOU NEED:

Semolina / rullav - 2 cups
Coconut gratings / soyi - 3/4 cup or of half coconut's
Green chilli - 5-6
Ginger - 1 " piece
Sugar - 1 tsp
Salt - to taste
Curry leaves - 2-3 sprig , chopped
RULAAVA DODDK WITH A SPOON FULL OF BUTTER!

HOW TO MAKE:

Grind green chillies, ginger and salt together.

Transfer this to a big mixing bowl and add sugar, semolina, coconut gratings, chopped curry leaves.
Add water to it and mix well and prepare a not so thick or not so watery batter for making Doddoaka. Keep for 15 minutes. 

Stir the batter with a ladle. Add water if it is too thick.

Now heat dosa tava. 
Put oil/ ghee on the tava and pour a ladle ful of batter over it and spread it a little thick, cover.
After a few minutes remove the cover and flip the doddka put some oil / ghee and fry again.

Serve Doddak with Butter for Breakfast 

CHOODA / MIXTURE

An evening snack. This is my first attempt and it came out so well. Very easy to prepare..
CHOODA

WHAT YOU NEED:

Phova - 2 cups
Pea nuts - 2 handfuls
Besan - 1 cup
Hurikadale dal - 1/4 cup
Dried coconut thin strips - 1/2 cup
Salt - to taste
Turmeric powder - 1/2 tsp
Red chilli powder - to taste
Asafoeida- a little
Curry leaves - 2-3 sprig
MIXTURE! EN EVENING SNACK !

HOW TO MAKE :

In a mixing bowl add little salt, asafoetida, besan and little red chilli powder. 
Add some water and mix well and form a firm dough. and keep aside.
Sprinkle some salt on raw pea nuts, mix and keep aside.

Heat enough oil in deep bottomed kadahi.

When oil starts smoking add phova and fry till are crisp. Remove and keep on tissue paper.

Now take a sheva maker and put 3/4 of the besan dough in it and press directly in hot oil in a circular way. Fry on both sides till it is crispy. Remove and keep on tissue paper.

Now take 1/4 of the beasan mix on a holed ladle and rub on it. the dough will fall from the hole as drops, in the direct kadahi. Fry till crisp. Remove and place the boondis on a tissue paper.

Now Fry pea nuts, remove.

Then fry hurikadale dal, remove.

Now fry coconut thin, small strips till they are dark brown and crisp. Remove.

Then fry curry leaves crisp. Remove.

Take a big mixing bowl. 

Put phova, crushed sheva, pea nuts, boondis, hurikadale dal and curry leaves.

Add salt, turmeric powder and red chilly powder and toss well so that all the spices combine well.

Allow it to cool.

Store Chooda in a air tight container. 

Serve as a snack with Tea or Coffee. 



Tuesday, 2 July 2013

TOMATO GOJJU

Quick and easy preparation. 
TOMATO GOJJU

WHAT YOU NEED:

Tomatoes - 6
Green chillies - 3-4 
Asafoetida - a little
Salt - to taste

Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
SIMPLE GOJJU BUT YUMMY!

HOW TO MAKE:

First boil enough water along with tomatoes in a vessel. When cool peel off the skin.

Grind green chillies, salt and asafoetida together.

Now mash the tomatoes with the ladle and cook again till it is soft. 

Add ground chilli paste to it and cook again till the water contents disappear.

Transfer this in a serving bowl.

Now heat 2 tsp coconut oil.
Put mustard seeds, when it cracks add curry leaves. 

Pour this seasoning over the Tomato gojju.

Serve Tomato gojju as a side dish.


Monday, 1 July 2013

BIG WHITE KIDNYE BEANS STIR FRY



BIG WHITE KIDNEY BEANS STIR FRY

WHAT YOU NEED:

White kidney beans - 3/4 cup
Red chilly - 4-5 broken
Mustard seeds - 3/4 tsp
Coconut grated - 2 tbsp
Salt - to taste
WHITE KIDNEY BEANS

TASTES LIKE BIBBE UPKARI!

HOW TO MAKE:

Soak beans overnight in a vessel with more than enough water.

Pressure cook the white beans  for 15 minutes.

Cut the beans in length wise.

Heat kadahi with a tsp oil. Splutter the mustard seeds, then add red chilly. 

Now add cut white kidney beans and stir well.

Add grated coconut and salt. Add little water if needed. Stir well.

Serve White Kidney Beans stir fry as a side dish.


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