RIPE NENDRA BANANA BAJO

NENDRA BANANA BAJO

WHAT YOU NEED :

Nendra bananas 3
Besan  6 tbsp
Red chilly powder 1/2 tsp
Asafoetida a little
Salt to taste

PIKKALE KELE BAJO

HOW TO MAKE :

Peel the bananas and cut in 2" width in round shape.
Make a thick batter of besan, red chilly powder, asafoetida and salt adding water.

Dip the cut bananas in the batter and deep fry till golden.

Serve as a snack

GREEN BANANA BAJO

GREEN BANANA BAJO

WHAT YOU NEED:

Green banana / Banbaale  2
Besan  6 tbsp
Red chilly powder 1/2 tsp or to taste
Asafoetida a little
Salt to taste

BANGBAALE BAJO

HOW TO MAKE:

Wash Bananas, peel off its skin lightly, cut in half. Cut each half in 4 pieces, lengthwise.

Make a batter of besan, red chilly powder, asafoetida and salt adding little water.

Now heat enough oil in deep bottomed kadahi.
Dip banana slices in to the batter and deep fry on both sides till golden color.

Serve hot as a snack with tomato ketchup.

COCONUT WATER LEMON JUICE

COCONUT WATER LEMON JUICE

WHAT YOU NEED:

Coconut water 4 cups ( The water is from fully grown coconut)
Lemon juice 2 tbs
Ginger juice (extracted from 2" long ginger)
Ice cubes a few
Sugar to taste
Salt to taste

MADE OF COCONUT WATER, LEMON AND  GINGER

HOW TO MAKE:

Mix all the above in a jar.

Pour in glasses and serve chilled.

BANANA FRY

This is my hubby's fav... 

BANANA FRY

WHAT YOU NEED:

Banana ( nendra banana) ripe ones  3

Salt very little

Oil for deep frying

IN A CLOSE VIEW....

NENDRA BANANA FRY

HOW TO MAKE :

Cut bananas in 3" long and 1/2" thick.

Just before frying  sprinkle salt on bananas and toss.

Then deep fry the bananas on a moderate heat, till golden color.

Fry them on batches.

SNAKE GOURD SEEDS STIR FRY

SNAKE GOURD SEEDS STIR FRY

WHAT YOU NEED:

Snake gourd seeds 1 cup
Onion 1 small, cut length wise
Coriander leaves, chopped  1 tbsp
Chilli flakes to taste
Salt to taste 

SNAKE GOURD / PODDALE BEE STIR FRY

HOW TO MAKE :

Heat 2-3 tsp oil in kadahi. Add onions and fry for a while.
Add snake gourd seeds, stir and allow to cook for few minutes.
Then add salt and chilli falkes, stir well.
Add chopped coriander leaves, stir well and cook for a minute.

Serve hot as a side dish.

CARROT SALAD

CARROT SALAD

WHAT YOU NEED:

Carrots  4-5
Green chillies, finely chopped 2
Coconut, grated 1 tbsp
Mustard seeds 1/2 tsp
Curry leaves 4-5
Coriander leaves, chopped 1 tbsp
Salt to taste

CARROT SALAD

HOW TO MAKE:

Wash carrots and grate.
Mix in salt, chopped green chillies, grated coconut and coriander leaves.

Heat a 1/2 tsp oil, splutter mustard seeds, add curry leaves. Pour the seasoning on the salad.

Serve as a side dish.

SOUTHERN STYLE CHINESE FRIED RICE

Recently I happened to see an interesting recipe in a recent magazine. I found the name very interesting because the name was Chinese fried rice, but there were no vegetables, no spring onions or no onions included. I wondered how the taste would be if the main veges were missing in the fried rice and initially I was a bit hesitant to try this. My hubby encouraged me to try this. The recipe was given by an Executive Chef from The Park, Hyderabad.

SOUTHERN STYLE CHINESE FRIED RICE

WHAT YOU NEED:

Rice 2 cups
Garlic, chopped 2tsp
Ginger, chopped 2 tsp
Curry leaves 20-30 nos
Green chillies, chopped 4
Red chilli, cut on slant 4
Turmeric powder a little
Lime juice of 1
White pepper powder to taste
Coriander leaves, chopped 2 tbsp
Ajinomotto  a pinch (optional)

HOW TO MAKE:

Wash rice and soak for 1/2 an hour, drain.
In a deep bottomed vessel add 4 cups of water and allow it to boil.
Add rice, salt, ajinomotto and 1 tbsp ghee. Stir well and cook on a low heat till it is done.

Heat 1 tbsp oil in kadahi. Add chopped ginger and garlic and stir for a while.
Add curry leaves, green chillies and red chillies and stir till u get aroma.
Now add turmeric, stir well, then add rice.
Season with salt, pepper powder and lime juice. Toss well.
Decorate with coriander leaves.
Serve hot.

WHITE KIDNEY BEANS / TINGALVRE SAUNG

WHAT YOU NEED:

Tingalvre beans  1/2 cup
Onion 1, chopped
Tomatoes 2 chopped
Coconut, grated 1/2 cup
Coriander seeds 1 tsp
Tamarind, a small piece
Red chilli  8-9
Salt to taste

HOW TO MAKE:

Soak White kidney beans for 2 hours and pressure cook it for 15 minutes.

Dry roast grated coconut

Grind coconut, red chilli, tamarind and coriander seeds to a very fine texture.

Heat 2-3 tsp oil, add chopped onion and saute for a while.
Add tomatoes and saute till it is half cooked.
Then add boiled white kidney beans, masala and salt with little water. Biol for few minutes.

Serve hot with steaming rice.

CARROT MILK KHEER

CARROT MILK KHEER

WHAT YOU NEED:

Carrots  8-10 medium
Sugar  3/4 cup
Milk  500ml
Ghee 3 tsp
Cardamom  7 pods
Cashew nuts  1 small handful
Almonds, chopped  10-12 

AWESOME KHEER!

HOW TO MAKE:

Wash carrots and pressure cook for 10-15 minutes.
When carrots are cool remove its skin.
Blend carrots, cashew nuts, cardamom (discard the outer cover) and sugar together.
Heat ghee in a thick bottomed vessel. Add chopped almonds and fry till they are golden.
Add blended carrots in it along with milk. Stir well. Boil the kheer for few minutes.

Serve the Carrot Milk Kheer hot or cold in a bowl as a dessert.

RED KIDNEY BEANS GHASHI

RED KIDNEY BEANS GHASHI

WHAT YOU NEED:

Red kidney beans  1/2 cup
Yam / sooran pieces  1/2 cup
Coconut, grated  2 big handfuls
Tamarind 2-3 pieces
Red chillies  9-10, Roasted in little oil
Asafoetida  size of a chick pea
Salt to taste

A KONKANI DELICACY , VER HOT TAMBDI BEE GHASHI!

HOW TO MAKE:

Soak Red kidney beans in enough water for 7-8 hours or overnight.
 Pressure cook the beans and yam pieces for 15 minutes.
Grind coconut, red chillies, tamarind and asafoetida together to a fine masala.
Mix the masala with the cooked beans.
Keep on the fire and allow it to boil.
Add salt and stir well. Boil it for another few more minutes.
In the end pour a tsp of coconut oil on the curry.

Serve hot with steaming rice.

PEANUT COATED CARROTS

Carrots are very cheap here. I bought fresh and juicy carrots to make some new dishes. I found this recipe very easy and tasty.. You can also try.....

PEANUT CARROTS

WHAT YOU NEED:

Carrots 3 medium
Salted Peanuts 2 tbsp
Butter 1 tsp
Sugar 1 tsp
Pepper powder 1/2 tsp or to taste
Salt to taste

PEANUT COATED CARROTS...

HOW TO MAKE:

Wash the carrots and cut 2 inches lengthwise. Immerse in warm water for few minutes, drain and keep aside.
Powder the peanuts.
Heat butter in a pan, add sugar and pepper. Stir.
Add carrots and salt and saute well.
Finally add peanut powder and saute, so that it coats well with the carrots.

TOMATO RASAM - 3

TOMATO RASAM

WHAT YOU NEED:

Ripe tomatoes  3
Cooked Tur dal  1 tbsp or 1/4 cup
Pepper corns 10-15 or as per your taste
Turmeric a little
Tamarind paste 2 tsp
Salt to taste

Mustard seeds 1/2 tsp
Curry leaves 1 sprig

YUMMY TOMATO RASAM

HOW TO MAKE:

Chop tomatoes. 
Make a water consistency of cooked tur dal adding 2-3 cups of water.
Add tomato pieces, tamarind paste and turmeric powder and allow it to boil.
Crush Pepper corns and salt and add into Rasam. Boil it for few more minutes.

Heat a tsp oil in a small pan, splutter the mustard seeds and add curry leaves.
Pour the seasoning on the Rasam.

Serve hot.

MARALAVA PANNA PODI

This Maralva podi is very popular among Konkani people. I got these leaves from South Karnataka.  I never seen these type of leaves in Kerala, but colocasia leaves are abundant here. These leaves look like Colocasia leaves, but thicker when compare to pathrode leaves. There won't be any itching if cooked well with generous amount of tamarind. 

MARALVA PODI

WHAT YOU NEED:

Maralva leaves  12-15
Rice 1/2 cup
Udad dal 1/4 cup
Rice powder 2 tbsp
Red chillis 8-10 
Tamarind  a small ball
Asafoetida a big chana size
Salt to taste

MARALVA LEAVES

JUST FRIED PODIS....

HOW TO MAKE:

Soak rice for 1/2 an hour and drain.
Dry roast Udad dal to golden color and powder it.
Remove the thick stems from the maralva leaves and wash well and keep aside.

Grind rice, red chillies, tamarind, asafoetida and salt together to a little rough paste. (not very smooth)
Mix udad powder to it adding very little water.

Now spread the maralva leaf on the kitchen slab upside down. Now apply a thin layer of the paste on the back side of the leaf. Place another leaf over it and apply the paste. So keep all the leaves one after another and apply the paste. Fold sides and roll tightly to form a cylindrical roll.
Now tie around the roll with a thin banana fiber or thread leaving an inch space through out.
Now cut the roll thinly. 
Dip these slices on the rice flour and deep fry on a low heat till it is crisp and well cooked inside.

Serve as a side dish

RADISH AMBODO

RADISH AMBODO

WHAT YOU NEED:

Radish 2 medium, grated
Onion 1 medium, chopped 
Rice powder 3 tbs
Besan powder 2 tbs
Udad dal powder 1 tbs ( powder made from roasted udad dal)
Ginger chopped  2 tsp
Garlic 2, chopped 
Curry leaves  1 sprig
Red chilli powder 1 tsp
Salt to taste

MOOLANGI AMBODO...

HOW TO MAKE:

Heat little oil in kadahi , add garlic and ginger, fry till golden color.
Add onion and radish, saute for few minutes. (To remove the raw smell and  raw taste of radish I tried this way and it worked a little bit)

In a mixing bowl, mix salt, red chilli powder, rice powder, udad powder and besan powder with little water.
Then mix the mixture of radish in to it.
Make a small balls and flatten a little and deep fry on a moderate heat till crisp.

Serve hot as a side dish or snack.

KANTOLA /TEASEL GOURD /PHAGIL TALASANI

KANTOLA TALASANI

WHAT YOU NEED:

Phagila / kantola  5
Garlic cloves 5-6
Green chillies  5-6
Onion 1 small
Sour tomato 1 small
Salt to taste

PHAGILA TALASANI

PHAGILA/KANTOLA/TEASEL GOURD

HOW TO MAKE:

Wash Phagils and cut length wise. Crush the garlic (with skin).
Slit green chillies, cut onion and tomato lengthwise.

Heat a 1/2 tbsp oil in kadahi. When oil is hot add crushed garlic, saute till golden.
Add slit green chillies, fry them till crisp.
Add onion, saute till translucent.
Then add kantola and salt. saute for a while. Cover and cook for few minutes.
Finally add tomato, mix well and cook for another few more minutes.

Serve hot as a side dish.