Friday, 28 April 2017

TOMATO CHUTNEY

A simple recipe of condiment/ chutney, I made it today. It goes well with poori and also as side dish with steaming rice.
TOMATO CHUTNEY

WHAT YOU NEED:

Tomatoes - 3, chopped

Onion - 1, chopped

Coriander seeds - 1 tbsp

Tamarind piece - a small piece

Turmeric powder - 1/4 tsp

Asafoetida / Hing - a small piece

Dry red chilly - 2 or to taste

Sugar - 1 tsp

Salt - to taste

FOR SEASONING:

Mustard seeds- 1 tsp

Curry leaves - 1 spring

Oil - 2 tsp
POORI WITH TOMATO CHUTNEY

HOW TO MAKE:

Heat a small pan with a tsp oil. Roast red chilli, remove.

Then roast coriander seeds, remove.

Roast Hing . Remove from the pan.

Now add a tsp oil in the pan, add chopped onion and fry till just change the color. Remove from the pan.

Add chopped tomatoes and fry till its raw smell disappears and becomes soft. Add turmeric powder to it , stir well, then remove.

When cool grind roasted ingredients along with tamarind and salt.
Transfer it to a bowl.

Heat 2 tsp oil in a small pan.
When hot add mustard seeds and Curry leaves. Pour it over Tomato chutney.
Serve Tomato chutney along with Poori.

Wednesday, 19 April 2017

AAM SAAT

Aam saat is my childhood memory, my grandmother used to prepare this when we were small children. I loved it eating like candy. Since it is mango season we started getting lots of mangoes from our backyard mango tree. The mangoes are very big and juicy and also sweet. We need not to add sugar in this Aam saat. But I added very little sugar to it when i put it for drying under the sun. Here the recipe goes..
AAM SAAT

WHAT YOU NEED :

Ripe mangoes - 2 +2

Sugar - to taste

Cardamom powder (optional)

HOW TO MAKE:

 Take the pulp from 2 mangoes , squeeze well or you can make its puree.

Heat mango puree and keep stirring till it becomes little hard about 10-15 minutes on medium heat.

when cold spread thin over a plastic sheet or tray and keep under the sun for 2 days. If the sunlight is very strong then i think one day is enough.

Again make the same procedure of other two mangoes. 

sprinkle sugar and cardamom powder over the first spread.

When the mango pulp is cooled spread thin over the first spread. Keep under the sun. 

When Aam saat is dried remove from the sheet and cut with sharp knife.



BANANA SHAKE WITH MINT FLAVOR AND CORNFLAKES

Today I made my breakfast very simple and healthy, actually I was very lazy to make any of my normal breakfast. so wanted to be more lazy.  Here is the recipe for lazy people...
BANANA SHAKE WITH CORNFLAKES.. OF-COURSE MINT FLAVOURED  

WHAT YOU NEED : 

Bananas - 2 small size

Green but dried mint leaves - a few

Lemon juice - 1 tsp

Chilled milk - 1 cup

Sugar - to taste

Cornflakes - 1/4 cup
BANANA SHAKE WITH DRIED MINT

SIMPLE AND HEALTHY - MILKSHAKE WITH CORNFLAKES ON THE TOP..

HOW TO MAKE :

Chop bananas and put chopped bananas, dried green mint leaves, lemon juice, chilled milk and sugar in a blender and blend till smooth.

Pour in a glass and put cornflakes over the top and serve.




Friday, 7 April 2017

BANANA MILK SHAKE

Milk shake is prepared in different ways, everything is depending on one's taste. It is very simple and if you have vanilla ice cream simply lying in your freezer, simply throw it in your milk shake. 
BANANA MILK SHAKE

WHAT YOU NEED :

Banana - 2 

Ice cream (vanilla) - 2 scoops

Milk - 2 cups

Sugar - to taste
BANANA MILK SHAKE

HOW TO MAKE :

Blend all the above till it is smooth and frothy.

chill it.

Serve chilled banana milk shake in tall glasses along with 1-2 ice cubes.

CUCUMBER JUICE

Cucumber is available through out the year here. It has got high water contents. Cucumber juice is one of the best drinks on summer heat. Also it contains vitamin K, best for skin.
CUCUMBER JUICE

WHAT YOU NEED :

Cucumber - 2

Mint leaves - 4-5

Sugar - as per taste
CUCUMBER JUICE

HOW TO MAKE :

Blend all the above in a blender to smooth.

Chill the cucumber juice and Serve in glasses.

Friday, 31 March 2017

GARDUDDE HALVA / ASH GOURD HALVA

I have already posted gardudde halva recipe, sometime back. Gardudde is a slim variety of ash gourd, good for making halva. This recipe is a little different from the previous one. Please do check it and try.
GARDUDDE HALVO


WHAT YOU NEED:

Gardudde /Ash gourd -1

Jaggery - 5 cubes

Cardamom powder - 1 tsp

Raisins - 1 tbsp

Ghee - 1 tbsp
GARDUDDE HALVA

HOW TO MAKE:

Wash Ash gourd, remove it's skin and grate.

Crush jaggery to powder.

Heat a thick bottomed kadahi, put grated Ash gourd and cook on medium heat till all the water content goes.

Now add jaggery, mix well. Then again it becomes watery. Allow to cook till the water disappears. Then it will become thick mass and it will have glossy looks.

Then add ghee and raisins, and cardamom powder., mix well. Put off the stove.

Serve gardudde halvo as dessert.

Thursday, 30 March 2017

BATATE VAAGU /POTATO SPICY CURRY

Batate vaagu is a GSB preparation, mainly prepared at the time of temple festivals and weddings, because it contains no onion and garlic. Last week my sister-in-law gave this recipe to me, since then i was waiting for the right time. I remember, had tasted this curry when I was a little girl and that too at a wedding. The curry is really yummy, goes well with rice or chappatis. The recipe goes like this.....
BATATE VAAGU

WHAT YOU NEED:

Potatoes - 2 medium

Tomato - 1 big

Tamarind - a small piece

Dry red chilly - 4-5

Coconut - 1 big handful, grated

Coriander seeds - 1 tsp

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Salt - to taste
POTATO SPICY CURRY / BATATE VAAGU


HOW TO MAKE :

Wash potatoes and cut in cubes.

Also cut tomato. If tomato is very sour then no need of adding tamarind. Here i have added tamarind because the tomato was sweet.

Heat a tsp of oil in a small pan. Roast dry red chillies carefully, see that not to burn.

Remove the chillies

Now roast coriander seeds till you get the aroma.

Now grind coconut gratings roasted chillies, roasted, coriander seeds and tamarind along with little water to make a smooth paste.

Then heat a tbsp oil in kadahi, splutter mustard seeds, then add curry leaves.

Add cubed potatoes, fry for few minutes.

Now add tomato pieces, fry again.

Add ground masala and 1 cup of water to it. 

Add salt, cover and cook till potatoes are cooked.

The curry should be thick, having very little gravy.

Serve Batate vaagu as side dish./ chappati/Rotis.




CAULIFLOWER MANCHURIAN WITH GRAVY

CAULIFLOWER MANCHURIAN

WHAT YOU NEED:

Cauliflower -1 medium, about 20-25 florets

Maida - 1 cup

Corn flour - 1 tbsp + 1 tbsp

Ginger - 4tsp , finely chopped

Garlic - 4 tsp, finely chopped

Red chilli powder - 1/2 tsp

Green chilli - 2, chopped

Tomato sauce - 2 tsp

Soya sauce - 1 + 1 tsps

Vinegar - 1 tsp

Onion - 1/2, chopped

Spring onion - 3 with greens, finely chopped

Salt - to taste

GOBI MANCHURIAN


HOW TO MAKE:

Soak florets in salt water for at least 15 minutes, drain and keep aside.

Now in a mixing bowl, add maida, 1 tbsp cornflour, salt, 2 tsp each ginger and garlic, red chilli 
powder, soya sauce and mix well adding little water to make a very thick batter.

Then dip cauliflower florets in the batter and deep fry them on a medium heat. Keep fried florets aside.

Now mix 1 tbsp cornflour in a cup of water in a small bowl.

Heat 1 tbsp oil in kadahi.

When hot add chopped ginger garlic and chopped green chilli, fry till aroma comes. Then add chopped onion, fry till translucent.

Now add spring onion,fry again for a minute.

Add 1 tsp soya sauce, tomato sauce, vinegar and salt. Mix well.

Then add cornflour mix, stir well till it gets shiny and thick. If it is too thick add half cup water, to get the gravy, stir well.

Finally add fried florets, stir and cook for few minutes more.

Garnish with spring onions greens over it.

Serve Cauliflower Manchurian along with chappati/ phulkas/ rotis.

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.

Thursday, 23 February 2017

BANSI RAVA UPMA

Here I never seen bansi rava in the market, but we get bombay rava. Bansi rava is little more coarse than bombay rava. I always felt bansi rava is more tastier than bombay rava. So whenever we visit Mangalore ,  we buy from there in bulk. And I think it is available in Karnataka state. Upma is made of this bansi rava is very healthy, tasty and really very filling. Find the recipe below...
BANSI RAVA UPMA

WHAT YOU NEED :

Bansi Rava - 1 cup

Coconut - 1/4 cup, grated

Carrot - 1 grated

Fresh peas - 2 handfuls

Onion - 1, chopped finely

Green chilli - 4-5, slit

Ginger - 1 tsp, chopped finely

Turmeric powder - 1/4 tsp

Sugar - 1 tsp

Garam masala powder - 1/4 tsp

Mustard seeds - 1 tsp

Udad dal - 1 -2 tsp

Curry leaves - 1 sprig

Coriander leaves - 2 tsp, chopped

Salt - to taste

Oil / Ghee - 3 tbsp
BANSI RAVA UPMA


HOW TO MAKE :

Heat ghee / oil in kadahi, when hot splutter mustard seeds. 

Then add udad dal, ginger, green chilly and curry leaves. Stir for a minute.

Then add onion, stir till it is translucent. 

Add vegetables and stir for a minute. You can add any vegetable per your likes.

Now add turmeric powder and garama masala powder.

Pour 3 cups water, put salt and sugar. Stir and allow to cook the vegetables till it is cooked.

Then Reduce the heat to minimum, add rava and coconut gratings and stir well.

Cover and cook till all the water evaporates. Stir in between.

Garnish with coriander leaves.

Serve Bansi Rava Upma for breakfast along with Banana or any savoury like mixture or sheva. 


Wednesday, 22 February 2017

CUT MANGO PICKLE

Now it is a mango season here, we started getting mangoes from our tree. So I had prepared it a few days back and this pickle is having lots of gravy. Here every one wants gravy so prepared more gravy. A mouth watering pickle! It goes well with Shevai, Idli or Khotto. Here goes the recipe :
CUT MANGO PICKLE

WHAT YOU NEED :

Raw mangoes - 2

Dry red chillis - 25

Mustard seeds - 4 tsp

Turmeric powder - 1/2 tsp

Asafoetida - size of kabuli chana

Crystal Salt - 1 handful

Water - 1 cup, boiled and cooled
CUT MANGO PICKLE WITH LOTS OF GRAVY!

HOW TO MAKE:

Wash mangoes and dry them with cloth.

Cut in cubes and apply crystal salt to it and keep under the sun for 3-4 hours, by the time the salt will melt.

Now Powder mustard seeds and keep aside.

Then Powder dry red chillis to a fine texture.

Now put mustard powder back to mixie, add turmeric powder and asafoetida , powder it again.

Then add water to it, grind again. So put water little by little and grind again, then you will get thick gravy.

Mix ground paste and salted mangoes very well.

You can add table salt if it is needed and also you can add the water for getting the right consistency.

Store Cut mango pickle in glass jar and after two day you can store in the fridge.


INDIAN GOOSEBERRY/AMLA PICKLE

Pickle is always welcome here whether it is with rice, chappati , idli or anything. Even I love to eat the spicy pieces as it is. I made this gooseberry pickle just now, when I tasted i really wanted to post this recipe as early as possible. If I postpone posting, the recipe I may forget how I prepared and what all ingredients were there.  It is very simple recipe, one can prepare in just 10 to 15 minutes. Here it goes....
GOOSEBERRY PICKLE

WHAT YOU NEED :

Gooseberry - 10-12

Mustard seeds - 2 tsp

Fenugreek / Methi seeds - 2 tsp

Fennel seeds -  1 tsp

Red chilli powder - 2 tsp

Turmeric powder - 1/4 tsp

Asafoetida - 1 big chana size

Sesame seeds - 1/4 tsp

Salt - 1 1/2 tsp or to taste

Oil - 4 tbsp 


HOW TO MAKE :

Wash gooseberry well.

In a vessel put gooseberry and enough water.

Boil on high flame for 5 minutes. Drain and keep aside.

Now heat a pan with little oil.

Fry mustard in it.  Remove.

Then fry separately methi seeds, sesame seeds, fennel seeds. Remove.

Now add and fry asafoetida, turmeric powder and red chilli powder. Do not over fry. as it burns fast.

When it is cooled add salt and make rough powder in mixie jar.

Now remove the seeds from gooseberry and cut in pieces with your hand.

Warm the oil, then mix spice powder in it.

Finally mix the pieces of gooseberry. 
AMLA PICKLE

Store the pickle in glass jar, after 2 days you can store it in the fridge.









  
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