BADGAPULI PICKLE - KERALA STYLE

WHAT YOU NEED:

Badgapuli / big lemons - 2

Red chilly powder - 3 heaped tsps 

Green chilly - 3

Asafoetida - size of a big chick pea

Turmeric powder -  1/4 tsp

Fenugreek seeds - 1/2 tsp

Mustard seeds - 1 tsp

Gingily oil - 2 tbsp ( I used sunflower oil)

Salt - to taste

HOW TO MAKE :

Wash badgapuli very well, wipe with clean cloth.

Cut in small pieces.

Chop green chillies.

Now apply Salt crystals to cut badgapuli pieces.

Mix in green chilli pieces. Cover and keep it overnight.

Take a pan and dry roast fenugreek seeds. Powder it.

Now heat a little oil in a pan, add fenugreek powder, asafoetida and red chilly powder and roast them. Grind it in a mixer to get a smooth paste.

Mix this mixture in salted badgapuili. Mix well.

Now heat 2 tbsp oil, when hot splutter 1 tsp mustard seeds and pour on badgapuli pickle.

Store Badgapiuli Pickle in dried glass jar. 

FRIED SPICY CASHEWS (USING MICRO)

FRIED SPICY CASHEWS

WHAT YOU NEED:

Cashew nuts - 250 grm

Oil - 2 tsp

Red chilli Powder - 1/4 tsp

Black Pepper powder - 1/4 tsp

Salt - to taste

Curry leaves - 1 sprig ( tear in to bits)

FRIED CASHEW

FRIED IN MICRO...

HOW TO MAKE:

Take 2 tsp oil in your hands and rub cashew nuts along with oil in between your palms.

Then again rub salt, chilly powder, pepper powder and curry leaves bits till all the nuts coated very well with the powders.

Now place these coated nuts in microwave friendly container and fry in Micro for 3 minutes. Take out the container in between and toss the nuts. ( 2-3 times).

Allow the nuts to cool down.

Serve  Fried Spicy Cashew nuts a Snack.

ONION PALAK PAKODA

Here it was raining cats and dogs so I was thinking taking a afternoon nap, covering myself with the blanket.
But I did not want to take rest, I knew my daughter Driti will be hungry after her school. I had to make something for her. I thought for half an hour I take some rest. So I relaxed on a reclining chair thinking what I can make for the evening snack. I had Onions and lots of palak leaves in the kitchen... lo onion palak pakodas came out ready by 4 in the evening.

ONION PALAK PAKODA

WHAT YOU NEED:

Onions - 4, make thin slices

Palak leaves - 2 tbsp, finely chopped

Coriander leaves - 1 tbs, chopped finely

Ginger - 1/2 inch piece, finely chopped

Jeera - 1/2 tsp

Salt - to taste

Bengal dal gram / besan - 4-5 tbsp

Rice powder - 2 tbsp

Red chilly powder - 1/2 tsp

CRISP PAKODAS  ON A RAINY DAY!

ONION PALAK PAKODA....

HOW TO MAKE:

Take a bowl and add in salt, red chilly powder, jeera, ginger and very little water. Mix well.

Then add besan powder and rice powder, mix thoroughly.

Add onion slices, chopped palak leaves and coriander leaves. Mix it again.

Add very little water to make it stick to each other.

Now heat deep bottomed kadahi with enough oil in it.

When the oil is hot put a spoonful of mixture in it. Fry well on both sides till they are brown and crisp.

Fry in batches. 

Serve Onion Palak Pakoda with Tomato sauce.

SPICY POORI

SPICY POORI WITH ONION CHUTNEY

WHAT YOU NEED:

Wheat flour - 2 cups

Ghee - 1 tbsp

Water - for making the dough

Salt - to taste

Jeera - 1 tsp

Green chillies - 3-4, finely chopped

Coriander leaves - 2 tbsp, finely chopped

FRIED SPICY POORIS

 

SPICY POORIS

HOW TO MAKE :

In a big mixing bowl, add salt, jeera, chopped green chillies and coriander leaves and put some water and mix.

Now add wheat flour and mix adding little water at a time to make soft but firm dough.

Add warm ghee and knead well, keep aside for 15 minutes.

Now make small balls, sprinkle little flour and roll out as pooris.

Now heat enough oil in thick bottomed kadahi. When the oil is hot slid poori in the oil and fry on both sides.

Fry one at a time. While frying gently press 2-3 times over the poori with ladle, then poori will blow (puffed) like ball.

Serve hot Spicy Pooris with Onion chutney. (For the Onion chutney recipe please check in my blog, in Chutney Lable)

BURNT BITTERGOURD / KARPAAYILE KARATE

This is my own recipe, very simple and tasty too. I love Bittergourd in any form, normally I make Karate Talasani, a Konkani preparation and Karate Podi. This time I thought of making it in different way. The come out was very good, so thought of sharing in my Blog.

BURNT BITTERGOURD / KARPAAYILE KARATE

WHAT YOU NEED:

Bittergourd - 2 medium

Onion - 1

Garlic - 7-8 cloves

Red chilly powder - 1/2 tsp or to taste

Tamarind paste - 1 tsp heaped.

Salt - to taste

HOW TO MAKE:

Wash bittergourds well and slice them in thin rounds. Apply salt and keep aside for half an hour.

Same way slice onion also.

Crush garlic with skin intact.

Now heat 1 tbsp oil in kadahi with high flame. 

Put crushed garlic, saute till it is dark brown in color.

Add onion and fry till it is dark brown in color.

 
Now squeeze out the salt water from bittergourd and put in kadahi. Mix well.

Now add tamarind and red chilly powder. Saute well and cover.

Stir in between, check the salt and fry the bittergourds till they are dark brown, slightly burnt and well cooked.

Serve Burnt Bittergourds as a side dish.

OATS CHAPPATI

OATS CHAPPATI

WHAT YOU NEED:

Oats - 1 cup

Wheat flour - 1 cup

Salt - to taste

Green chilly - 2 finely chopped

Ghee 

Water 

OATS CHAPPATI WITH POTATO MASALA

HOW TO MAKE:

Dry roast oats till it becomes crisp.

Once it is cooled  powder it.

In a mixing bowl, put little water and salt.

Add oats powder and wheat flour in it and mix well.

Add 4-5 tsp ghee and required water to it and knead well.

Keep aside for 15 minutes.

Now divide the chappati dough in to small balls and roll them to the size of chappati.

Heat chappati tava with a high flame.

Dry roast chappatis on both sides. 

Then smear ghee on both sides.

Serve hot Oats chappati s with any curry.

CHARMURI UPKARI

SPICY CHARMURI UPKARI

WHAT YOU NEED:

Charmuri - 500 grams

Onion - 1, finely chopped

Coconut fine gratings - of 1/4 coconut (optional)

Sambar powder - 2-3 heaped tsp ( as per your taste)

Salt - to taste 

Coconut oil - 1 tbsp

Coriander leaves - finely chopped for garnishing

OUR FAV EVENING SNACK....

HOW TO MAKE:

Take a big mixing bowl, then add chopped onion, grated coconut, sambar powder and salt. Mix well. ( you can add finely grated carrot and tomato also)

Then mix charmuri thoroughly with the masala. 

Add coconut oil and mix it again.

Finally add Coriander leaves.

Serve Charmuri upkari immediately for retaining the crispness as a snack.

BADANE YENNEGAYi / STUFFED BRINJAL

Trying Badane yennegayi for the second time now. This is Krnataka's popular dish, goes really well with chappatis, rotis and phulkas. Violet round brinjal are the best for this curry. Yenne means oil in Kannada. So the Brinjals are roasted in oil till they are done completely. Please do take a note of the recipe here...

BADANE YENNEGAYI

WHAT YOU NEED:
Baby Brinjals - 6
Jeera- 1 tsp
Curry leaves - 2 sprig
Oil - as req

STUFFED BRINJALS

FOR THE MASALA:
Coconut - 1/4 or half cup, grated
Dry Red chillies - 6
Peanuts - 2 handfuls, roasted
Chanadal - 2 tsp
Udad dal - 1 1/2 tsp
Coriander seeds - 2 tsp
Jeera - 1 tsp
Asafoetida - size of a chick pea
Turmeric powder - 1/2 tsp
Tamarind - 1 small piece
Onion- 1, medium, finely chopped
Coriander leaves - 2 tbsp, finely chopped
Salt - to taste

HOW TO MAKE:
Dry roast coconut, chillies,chanadal, udad dal, coriander seeds, jeera seeds and hing till you get the aroma.
Grind roasted ingredients along with roasted peanuts, tamarind, turmeric.
Now add chopped onion, salt and coriander leaves to the ground powder and mix well.
Add some water to it and make thick paste like masala.
Now wash brinjals well and slit the brinjals, making four parts, till near the stem.
Then take some masala and stuff in the brinjals.
Now heat 1 tbsp oil in deep bottomed kadahi.
Splutter jeera, then add curry leaves.
Now place all the stuffed brinjals in kadahi, add remaining masala to it and also some water.
Reduce the heat, cover and cook for some time.
After few minutes open the lid and flip the stuffed brinjals, again add little water, cover and cook till it is done. Check in between and stir if required.

Serve hot Badane yennegayi with steaming rice, chappati, roti or phulkas.

MOSAMBI ALMOND MILK

These day days I don't get tired of making juices. Whatever fruit is available in the kitchen I just take my blender and sugar tin to make my fav chilled drink. Today's special drink is made from mosambi, small banana and almonds and of course Milk.

MOSAMBI ALMOND MILK

WHAT YOU NEED:

Mosambi juice - taken from 2 mosambis

Banana - 2, (poovan/ rasbale)

Almonds - 10, chopped 

Milk - 2 cups, chilled

Sugar - to taste

MOSAMBI ALMOND MILK, TRULY ENERGETIC! 

HOW TO MAKE:

Blend mosambi juice, banana, almonds and sugar.

Add milk and blend it again for few minutes.

Serve chilled Mosambi Almond Milk in tall glasses.

PAPAYA ORANGE DRINK

PAPAYA ORANGE DRINK

WHAT YOU NEED:

Papaya pieces - 1 1/2 cups

Orange juice - about 2 cups

Sugar - to taste

TRULY A REFRESHING ONE ON SUMMER HEAT!

HOW TO MAKE :

Blend papaya pieces and sugar to a a fine paste.

Add orange juice to it and blend well for few minute.

If you find it is thick add some water and blend it again.

Serve chilled Papaya Orange drink.

JAMBUL DRINK

JAMBUL / BLACK BERRY DRINK

WHAT YOU NEED:

Jambuls- 12- 14

Sugar - to taste

Milk- 1 cup

Honey

JAMBUL DRINK

HOW TO MAKE:

Wash jambul, take out the pulp and discard the seeds.
Blend jambuls and sugar to a fine paste.

Add some milk and blend.

Again add required milk and blend for few minutes.

If you get the tarty taste just add honey and stir well.
Serve chilled jambul drink in tall glasses.

MOSAMBI DRINK

MOSAMBI DRINK

WHAT YOU NEED:

Mosambi - 3-4

Sugar - to taste

Water

CHILLED MOSAMBI DRINK

HOW TO MAKE:

Peel mosambis and remove white parts and the seeds. ( do not discard fibers) .

Now blend mosambis and sugar well.

Add water to it and blend again till smooth.

Add enough water to make your desired consistency and blend it again.

Serve chilled Mosambi drink in glasses.

PAPAYA DRINK

Papaya is one of my fav fruit. I am very happy to say that this Papaya is very special because it is grown in our garden.  I just prepared it's drink so sweet and delicious.

WHAT YOU NEED:

Papaya - 1 cut in pieces (peeled and removed its seeds)

Sugar - to taste

Water

HOW TO MAKE:

Blend papaya pieces and sugar to a fine paste.

Add some water and blend.

Again add required water and blend for few minutes.

Serve chilled Papaya drink in tall glasses.

MANGO MINTY DRINK

One more refreshing drink on hot sunny days..

MANGO MINTY DRINK

WHAT YOU NEED:

Mango pulp - taken from 1 big mango

Mint Leaves - 8-10 leaves

Sugar - to taste

Water

COOL SUMMER DRINK! MINT FLAVORED MANGO! 

HOW TO MAKE:

Blend mango pulp, mint leaves and sugar together to a fine paste.

Add water and blend again.

Again  add required water and blend it for few minutes.

Serve chilled Mango minty drink in tall glasses.

RAVA IDLI

RAVA IDLI WITH GREEN CHUTNEY

WHAT YOU NEED:

Rava (Bombay rava) - 1 cup

Thick curd - 1 cup

Coriander leaves - 1 small bunch, chopped

Baking soda - 3/4 tsp

Salt - to taste

For the seasoning:

Mustard seeds -1/2 tsp

Udad dal - 1/2 tsp

Chana dal - 1/2 tsp

Cashew bits - 1-2 tbs

Green chillies - 4 , chopped

Curry leaves - 1 sprig

SORRY FOR THE BLURRED PIC.. ANYWAYS RIGHT N HEALTHY BREAKFAST!

HOW TO MAKE:

Heat kadahi with 1 tbsp oil.

Splutter mustard seeds, then add udad dal, chana dal, chopped green chilllies, curry leaves, cashew nuts and fry well.

Add Rava and fry well for 5 minutes over the low heat or till you get nice aroma.

Once the rava has cooled down add curd and 1/2 glass of water. Mix well.

Then add chopped coriander leaves, baking soda and salt. Mix well.

Allow this batter rest for 15 minutes.

Grease the idli bowls/ idli stand and pour the batter in each bowl and steam on high flame for 10 minutes.

Remove the idli stand and allow to cool.

Serve Rava Idli with coriander green chutney. 

BUTTER MILK

In my childhood days we used to go to my aunt's place on our vacation for 2-3 days stay. After coming from our trip my mom would go to our neighbor's house with a small cup to get cultured buttermilk to prepare buttermilk for our next days meals. (These days you do not know who your neighbours are.) So I had to learn how to make buttermilk at home without bothering our neighbours. If the buttermilk is not served at the end of our meals then Meals will be half done! It is not complete without buttermilk.

BUTTERMILK

WHAT YOU NEED:

Milk - 500 ml

Lemon juice - 1 tbsp

BEST SUMMER TREAT TO BEAT THE HEAT!

HOW TO MAKE :

Boil the milk as usual and allow it to cool down.

Add lemon juice to it and give a quick stir.

Keep it overnight covered.

Churn the buttermilk very well next day.

Add enough water to make the buttermilk thin.

Serve chilled buttermilk. 

GREEN MANGO DRINK / AAM PANNA

We started experiencing summer again here. We feel that the hot sun is just above our head. Only way to beat this heat is having lots of water, fresh vegetable juice, fruit juice etc. This year too we got plenty of mangoes from our mango tree. Aam panna is one of the drinks that I always loved to make It really keeps one's head and body cool!

GREEN MANGO PANNA

WHAT YOU NEED:

Green mangoes - 3
Sugar - 2 cups
Black salt - a little
Roasted cumin seed/ jeera powder
Mint leaves - a few (optional)

AAM PANNA, SUMMER DRINK..

HOW TO MAKE:

Wash and peel the mangoes.
Pressure cook them for 15 minute.
Separate the seeds from mango pulp.
Blend mango pulp, sugar, black salt to a fine paste.
Add some water and blend it again.

Transfer mango paste in a jar.

While serving take 1 part paste (approx 3 tsp)  and 3 parts of water, blend nicely. ( For the better taste use soda instead of water).
You can add mint leaves while blending.
Pour in a tall glass, sprinkle jeera powder and serve chilled.

Store the remaining mango paste in refrigerator. 

CHEESE / PANEER PARANTHA

I got the recipe from some blog.. easy to make and awesome taste of cheese!

CHEESE PARANTHA

WHAT YOU NEED:

Wheat flour - 1 cup
Salt - to taste
Ghee - 4-5 tsp
Water - as per need

For the stuffing :

Cheese / Paneer - 100 gms
Onion - 1, finely chopped
Green chilly - 1, finely chopped
Garam masala - 1/2 tsp
Salt - to taste

YUMMY PARANTHAS..

HOW TO MAKE:

In a mixing bowl mix salt and little water.
Add wheat flour and start mixing it along with ghee.
Make a soft dough adding little water at a time.
Keep covered for an hour.

Now mix all the above stuffing ingredients and keep aside.

Divide the dough in to 6 parts and make small balls.
Also divide the stuffing mixture in to 6 parts.
Roll each  ball to the size of a puri and keep each stuffing mixture part in the center of the puri and close all the sides to make a ball.
Flatten the balls and roll again to make parantha.
Dust little wheat flour while rolling, so that it doesn't stick.

Heat flat tava.
Fry each parantha adding ghee on both the sides.

Serve hot Cheese /Paneer Parantha with any north Indian curry or curd or pickle.

ASH GOURD / KUVAALE SASAM

Another GSB recipe of Ash gourd. Mainly Kuvaale sasam is prepared at the time of temple festivals or wedding. Also this special dish is prepared in most of the GSB homes on Subramanya Shristi Day. It is not spicy and loved by children. Recently we had religious function at home and this particular dish was one of the items in our menu. Here is the recipe, a very simple, yet tasty and I loved juicy kuvaale pieces (phodos) in it.

ASH GOURD /KUVAALE SASAM

WHAT YOU NEED:

Ash gourd /Kuvaale - 2 cups, cut in big cubes

Coconut - 2 big handfuls, grated

Dried red chilly - 3, roasted in little oil

Mustard seeds - 1/2 tsp + 1/2 tsp

Tamarind - a small piece

Curry leaves - 2 sprigs

Salt - to taste 

KUVAALE SASAM 

HOW TO MAKE:

Grind grated coconut, roasted red chillies, tamarind and 1/2 tsp mustard seeds along with little water to a fine paste.

Cook Ash gourd pieces and 1 sprig curry leaves with enough water till tender.

Add ground masala to it and add required water and salt.

Allow it to boil on medium heat. 

Heat a small pan with little oil.

Splutter mustard seeds, then add curry leaves. Saute.

Pour the seasoning over hot Kuvaale Sasam.

Serve hot Ash gourd / Kuvale Sasam  as a side dish or with steaming rice.

DAALI THOY

Dalithoy is a popular dish among GSB people. It will be unfair if i don't post the recipe of Dalithoy in my blog. 

DALITHOY

WHAT YOU NEED:

Tud dal - 1/2 cup
Green chilly - 4-5, slit
Red chilly - 2, broken
Mustard seeds - 3/4 tsp
Asafoetida - pea size, diluted in little water
Jeera - 1/4 tsp ( optional)
Curry leaves - 2 sprigs
Salt - to taste

DAL- BEFORE SEASONING...

READY TO SLURP..DALITHOY

HOW TO MAKE :

Wash tur dal and soak in enough water for half an hour.
Pressure cook the dal for 15 minutes.
Mash or whip the dal to smooth paste.

Transfer mashed dal in to a vessel.
Add 1-2 cups water and stir well.
Add slit green chilly, salt and 1 sprig curry leaves.
Boil dal on a medium heat.
Add some more water if needed.

Heat 1 tsp oil/ ghee in a small pan.
Add mustards and allow them to splutter.
Add jeera, broken red dried chilly and 1 sprig curry leaves. Saute. 

Pour the seasoning on hot dal. Also add diluted asafoetida.
Stir well.

Serve hot Dalithoy with steaming Rice.

RICE ONION ODI / SANDIGE

This method is very simple and easy. My Mom's recipe. I tried it for the first time and it came out so well, Crisp and nurnuri :)

RICE ONION ODI

WHAT YOU NEED:

Cooked rice - 4 cups
Water - 1 cup
Onion - 1, chopped
Red chilly powder - 1 tsp
Salt - to taste

THE DOUGH ALONG WITH CHOPPED ONION

SUN DRYING....

DRIED ODIS...READY TO FRY...

HOW TO MAKE:

I made Odi with leftover rice. 

First make paste of rice in Mixer. 

Transfer the paste in a big kadahi.

Keep the kadahi on fire.

Add water, salt and red chilly powder. mix well.

Keep stirring till the dough becomes thick. Put off the fire.

Now add chopped onion and mix well.

Now spread a plastic sheet to the sun light.

Sprinkle some mixture of oil and water and spread over the sheet.

Now drop little dough on the sheet, continue this process till all the dough is over.

Allow the Odis to dry under the hot sun.

Flip the Odis next day and again keep under the hot sun for drying. 
( Needs 4 days for drying it completely).

Store the Onion Odis in a air tight container.

Deep fry them when ever you wish to have them.

Odis can be served as a side dish.

PALAK - I - PULAV

SPINACH PULAV

WHAT YOU NEED:

Basumati Rice - 2 cups
Onions - 2 , chopped finely
Ginger - 1 tsp, chopped finely
Garlic - 1 tsp, chopped finely
Green cardamom - 4 pods
Clove - 3
Mace / javitri - 2 pieces
Pepper corns - 10-15
Tej patta / Bay leaf - 2
Spinach / palak - paste /puree - 1/2 cup
Salt - to taste
Oil / Ghee - 8 tbsp
Firm Tomatoes - 2 ( remove the seeds and cut in 1" pieces)

PALAK-I-PULAV

HOW TO MAKE:

Wash rice and soak for 15 minutes. Drain.

Heat oil or ghee in deep kadahi.
Add cardamom, javitri, clove, ginger, garlic, pepper corns and stir.
Add onion and bay leaves and fry till onions are translucent.
Then add spinach puree, mix well and cook for few minutes.
Add rice and keep stir frying for few minutes. 
Now add 4 cups water along with salt.
When the water starts bubbling reduce the heat to simmer and cover with the lid.
Cook till all the water evaporates. Put off the fire.

Now fry the tomato pieces in little oil and add to the Pulav.

Serve Palak-I-Pulav with Raita, Pickle and Papad.