KARAMBI AMBULI / BRINED MANGO

Our mango tree has started flowering and I can see few small mangoes behind the leaves also. Today a small mango fell from the tree due to heavy wind.  It was so fresh that white liquid coming out from the stem. I remembered my childhood days, we used to cut mango and eat with salt. Also we preserved mango in salt water and ate whenever we wished. This is called Karambi Ambuli.

WHAT YOU NEED:

RAW TENDER MANGO

CRYSTAL SALT 

WATER

KARMBI AMBULI

HOW TO MAKE:

WASH TENDER MANGOES, CUT IN SMALL BITE SIZE CUBES.

IN A JAR PUT IN MANGO PIECES,  POUR FRESH CLEAN WATER AND PUT SALT. 

SHAKE WELL AND STORE.

USE IT AFTER 2-3 HOURS.

PARIPPU VADA / CHANADAL VADA

Parippu means chanadal. When you make parippu vada you must add some udad dal too, it is because both dals get combined well. When you use only CHANADAL, it won't stick together so adding some maida will be a great help. Today I made Vada only with chanadal, here every one liked it., especially my husband praised high.

PARIPPU VADA

WHAT YOU NEED:

CHANA DAL - 1 CUP

MAIDA - 1-2 TBSP

DRIED RED CHILLI - 4, MADE INTO BITS

ASAFOETIDA - CHANA SIZE, DILUTED IN LITTLE WATER

ONION - 1, SMALL, CHOPPED

GINGER - 1/2 INCH, CHOPPED

DRY COCONUT/ COPRA - 1 TBSP, PIECES

SALT - 1 TSP OR TO TASTE

CURRY LEAVES - 1 SPRIG, CHOPPRD

CORIANDER LEAVES - 2 TSP, CHOPPED

PARIPPU VADA

HOW TO MAKE:

WASH DAL AND SOAK IN ENOUGH WATER FOR 2 HOURS. DRAIN.

GRIND COARSELY IN MIXER WITHOUT ANY WATER. IF THERE IS WHOLE CHANADAL, DON'T WORRY. REMOVE IT IN A MIXING BOWL.

MIX IN DRIED RED CHILLI PIECES, SALT, ASAFOETIDA, GINGER, ONION, COPRA, CURRY LEAVES AND CORIANDER LEAVES. MIX WELL.

ADD LITTLE WATER AND MIX AGAIN. TRY TO MAKE BALLS, IF YOU CAN'T MAKE THE BALLS THEN ADD MAIDA. MIX AGAIN. 

NOW MAKE A SMALL BALL, FLATTEN WELL AND DEEP FRY IN KADAHI, OVER A MEDIUM HEAT TILL BROWN AND CRISP. FRY IN BATCHES.

SERVE PARIPPU VADA AS SNACK ALONG WITH TEA /COFFEE.

CAPSICUM SABJI

North Indian dish, very simple and tasty if you love capsicum. Recipe got from some North Indian food sites.

WHAT YOU NEED :

CAPSICUM - 2, CUT IN CUBES

CASHEW NUTS - 2 TBSP

FOR THE MASALA:

ONION - 1, CHOPPED

TOMATO - 1, BIG, CHOPPED

GARLIC - 2 CLOVES

GREEN CHILLI - 2

GINGER - 1/2 INCH PIECE

CORIANDER SEEDS - 1 TSP

FOR THE SABJI :

CUMIN SEEDS - 1 TSP

CLOVES - 2

BAY LEAF - 1

RED CHILLI POWDER - 1/2 TSP OR TO TASTE

GARAM MASALA POWDER - 1/2 TSP

SALT - TO TASTE.

HOW TO MAKE:

FIRST DRY ROAST THE NUTS TILL SLIGHTLY BROWN. WHEN COOL MAKE POWDER AND KEEP ASIDE.

THEN GRIND A PASTE OF ONION, TOMATO, GREEN CHILLI, GINGER GARLIC TO A FINE TEXTURE.

NOW HEAT A KADAHI WITH A TSP OIL. FRY CAPSICUM PIECES. DO NOT OVER COOK, JUST COOK ABOUT 75%. KEEP ASIDE.

ADD A TBSP OIL IN SAME KADAHI. WHEN HOT ADD CLOVES, CUMIN SEEDS AND BAY LEAF. FRY TILL CUMIN SEEDS CRACKLES.

ADD GROUND PASTE AND SAUTE WELL. COOK TIIL THE OIL FLOATS FROM ALL SIDES.

THEN ADD SALT AND RED CHILLI POWDER, STIR WELL.

NOW ADD NUT POWDER AND FRIED CAPSICUM, MIX WELL.

ADD 1 CUP WATER, MIX WELL. COOK FOR FEW MINUTES.

FINALLY ADD GARAM MASALA POWDER, STIR WELL.

GARNISH WITH CHOPPED CORIANDER LEAVES.

SERVE CAPSICUM SABJI ALONG WITH ROTI/ CHAPPATI/PULKAS.

KOKUM SHERBET / BIRINDA SHERBET

KOKUM is a fruit, antioxidants and having lot of medical benefits. This is good for people, who suffer from constipation, heatstroke, and other pains. Also in summer its drink is good to beat the heat. Since it is sour in taste, it is used in curries in Maharashtra, Kerala, Goa etc. My mom used to dry its peels and used it for making Saaru. Recently when I attended my niece's marriage, they served Kokum buttermilk to the guests. I loved it instantly and was waiting to get this Kokum Sol. My next preparation will be KOKUM BUTTERMILK. My sister was kind enough to buy this for me from Mangalore. Today I prepared Kokum sherbet. Here is the recipe.

KOKUM SHERBET

WHAT YOU NEED :

KOKUM SOL/ PEELS - 6-7

JAGGERY - 1 1/2 CUBE OR TO TASTE

KALA NAMAK - 2 PINCHES

ROASTED JEERA/ CUMIN SEEDS POWDER  - 1 TSP

KOKUM SHERBET

HOW TO MAKE:

SOAK KOKUM SOL IN HALF CUP HOT WATER.

WHEN SOL BECOMES SOFT QUEEZE IT IN WATER WITH YOUR HANDS.

STRAIN THE WATER AND KEEP ASIDE.

PUT SOL IN MIXIE AND HALF OF THE STRAINED WATER AND GRIND.

NOW AGAIN STRAIN THIS GROUND PASTE IN THE SAME VESSEL.

ADD JAGGERY AND BOIL THE WATER TILL IT REDUCES THE QUANTITY A LITTLE.

NOW ADD ROASTED JEERA POWDER AND KALA NAMAK.

ALLOW TO COOL DOWN.

NOW POUR 2 TBSP SYRUP IN GLASS AND AND POUR CHILLED 3/4 WATER IN IT AND SERVE.

SPINACH/VAALI BASALE AND RICE BALLS

Yesterday my daughter, who studies abroad sent me a recipe of some snack which was a very simple and mouth watering. I always have the leftover rice and my daughter thought the recipe would be useful to me. Yesterday my younger daughter's friend had came home for combined studies; and was here for lunch too. I prepared Puliyogare, veggie salad and this Rice balls. Both girls loved the dishes.The recipe goes like this...

VAALI/ MALABAR SPINACH AND RICE BALLS

WHAT YOU NEED :

RICE - 1 CUP OR LITTLE MORE

SPINACH OR MALABAR SPINACH - 8-10 LEAVES FINELY CHOPPED

ONION - 1 CHOPPED

GARLIC - 1 TSP, CHOPPED

POTATO - 1 BOILED, CHOPPED

CHANA POWDER/ BESAN - 2 TBSP

RED CHILLI POWDER - 1 TSP

SALT - 1 TSP

DRY MANGO POWDER - 1 TSP( I DIDN'T ADD THIS, I ADDED LITTLE LEMON JUICE)

NUTMEG POWDER - 1/4 TSP

HOW TO MAKE:

MIX ALL THE ABOVE INGREDIENTS WELL.

TAKE A SMALL PORTION AND MAKE BALLS, AND FRY TILL BROWN AND CRISP OVER MEDIUM HEAT.

SERVE SPINACH / MALBAR SPINACH AND RICE BALLS ALONG WITH TOMATO KETCHUP.

CAULIFLOWER FRY FROM PODI MASALA

The podi masala is ground masala, made from raw rice, dried red chilli, tamarind, asafoetida and salt. Soak half cup rice for 1 hour, drain and grind along with 6-7 dried red chilli, a small piece of tamarind, piece of asafoetida and salt to fine paste. Add very little water. The masala should be thick. After making podis of Jack fruit a few days ago, the remaining masala I kept in the fridge. Normally I use this leftover masala for making Sanna Polo/ Spicy vegetable dosa. This time I used it for Cauliflower Fry.

WHAT YOU NEED:

CAULIFLOWER - 1 SMALL, CUT IN FLORETS

PODI MASALA - 1 CUP

GINGER GARLIC PASTE - 1 TBSP

CHANA POWDER / BESAN - 3-4 TBSP

MINT LEAVES - 1 HANDFUL, CHOPPED

CAULIFLOWER FRY

HOW TO MAKE:

IN A MIXING BOWL ADD IN PODI MASALA, GINGER GARLIC PASTE, CHANA POWDER AND MINT LEAVES. MIX WELL. 

NOW ADD WASHED, CLEANED CAULIFLOWER FLORETS AND MIX WELL SO THAT THE MASALA COATED WELL. KEEP ASIDE FOR 10 MINUTES.

HEAT ENOUGH OIL IN KADAHI. WHEN HOT PUT FEW FLORETS IN HOT OIL, REDUCE THE HEAT TO MEDIUM, FRY THEM TILL THEY ARE BROWN AND CRISP. REMOVE AND PLACE THEM ON TISSUE PAPER.

FRY THE REMAINING CAULIFLOWER SAME WAY.

CAULIFLOWER FRY

SERVE CAULIFLOWER FRY AS STARTER / SNACKS OR AS SIDE DISH.

KANCHIPURAM IDLI

KANCHIPURAM IDLI IS A POPULAR BREAKFAST IN ANY SOUTH INDIAN HOUSEHOLDS. IT HAS THE SAME BATTER LIKE OUR USUAL IDLI'S; THE ONLY THING IS ABOUT THE TEMPERING INGREDIENTS THAT GIVE THEM A UNIQUE FLAVOUR.

HERE IS THE RECIPE HOW I PREPARED.

KANCHIPURAM IDLI AND SSMBAR, HINGA CHUTNEY AND BAMBOO PICKLE

WHAT YOU NEED:

UDAD DAL - 1 CUP

IDLI RICE - 2 CUPS OR RAW RICE - 1 3/4 CUPS AND UKDO RICE -1/4 CUP

SALT - TO TASTE

TURMERIC POWDER - 1/4 TSP

FOR SEASONING:

MUSTARD SEEDS - 1 TSP

CHANADAL - 1 TBSP

GINGER - 2 TSP, FINELY CHOPPED

CUMIN SEEDS - 1 TSP

PEPPER SEEDS - 1 TSP, CRUSHED ( I HAVE NOT ADDED THIS)

CURRY LEAVES - 1 SPRIG, CHOPPED

CASHEW NUTS - 10-12, BROKEN IN PIECES

KANCHIPURAM IDLI SERVED WITH SAMBAR AND CHUTNEY

HOW TO MAKE:

WASH UDAD DAL WELL AND SOAK FOR 4-5 HOURS.

WASH RICE AND SOAK IN ENOUGH WATER FOR 4-5 HOURS. SEPARATELY.

THEN DRAIN THE WATER FROM UDAD DAAL AND GRIND IN WET GRINDER FOR 20-25 MINUTES, ADDING SOME WATER IN BETWEEN. REMOVE IN A BIG VESSEL.

NOW PUT RICE IN GRINDER, GRIND WITH VERY LITTLE WATER TO A COARSE TEXTURE.

TRANSFER RICE MIXTURE TO THE UDAD VESSEL. PUT SALT COVER AND KEEP FOR FERMENTATION OVERNIGHT.

NEXT DAY, STIR IT NICELY TILL YOU GET THE BATTER GETS ITS TEXTURE.

YOU CAN ADD THE WATER BY CHECKING THE THICKNESS CONSISTENCY.

HEAT A TBSP OIL IN A PAN. WHEN HOT ADD MUSTARD SEEDS, WHEN IT CRACKLES ADD JEERA, CHANADAL, GINGER, PEPPER, CURRY LEAVES AND CASHEW NUTS. FRY FOR FEW SECONDS. 

POUR THE SEASONING IN THE IDLI BATTER AND ALSO ADD TURMERIC POWDER. MIX WELL.

NOW GREESE THE IDLI STAND POUR A SPOON OF BATTER IN EACH MOULD. STEAM THEM IN IDLI MAKER FOR 20-25 MINUTES.

WHEN IT IS DONE REMOVE THE STAND AND ALLOW TO COOL DOWN A LITTLE. NOW REMOVE THE IDLIS WITH THE HELP OF END OF THE SPOON OR KNIFE.

SERVE KANCHIPURAM IDLI WITH SAMBAR/  HINGA CHUTNEY OR WITH ANY YOUR FAVORITE CHUTNEY.

UDID DAL AND RAVA APPO

MY ELDERS ALWAYS USED TO SUGGEST TO HAVE MY BREAKFAST

WELL,WHICH WOULD HELP YOU TO BECOME ENERGETIC FOR THE NEXT FEW

HOUR OF WORK YOU DO. THAT IS RIGHT THOUGH. WHEN YOU BREAK YOUR 

FAST IN THE MORNING AND EAT HEALTHY FOOD IT WILL GIVE YOU 

MORE ENERGY.

THESE APPOS ARE MADE WITH LENTILS.

UDAD DAAL AND RAVA APPO

WHAT YOU NEED:

UDAD DAL - 1/4 CUP ( THE UDAD DAL WAS OF GOOD QUALITY SO I USED 1/4 CUP, YOU CAN USE 1/2 CUP IF YOU WANT)

RAVA - 2 CUPS

SALT - TO TASTE

GREEN CHILLI - -3-4 CRUSHED

GINGER - 1 INCH, CRUSHED

CURRY LEAVES - 2 SPRIGS, CHOPPRD FINELY

UDAD DAL AND RAVA APPO

HOW TO MAKE:

WASH UDAD DAL AND SOAK FOR 3-4 HOURS.

THEN GRIND UDAD DAAL IN A WET GRINDER FOR AT LEAST 15 MINUTES. GRIND ADDING SOME WATER IN BETWEEN. TRANSFER IN A VESSEL. TAKE 2 CUPS WATER, POUR IN THE GRINDER AND CLEAN THE STUCK UDID, TRANSFER THE WASHED FIRST WATER IN SEPARATE VESSEL AND KEEP ASIDE.

ADD SALT TO THE UDAD BATTER AND KEEP FOR FERMENTATION OVERNIGHT.

NEXT DAY ADD 2 CUPS RAVA IN THE WASHED FIRST WATER. MIX WELL.

ADD THIS TO THE UDAD BATTER. MIX THOROUGHLY WITH BIG SPOON TO MAKE THE BATTER SMOOTH AND LUMP FREE. BATTER SHOULD BE LIKE THE CONSISTENCY OF IDLI BATTER.

ADD CRUSHED GINGER, GREEN CHILLI AND CURRY LEAVES. MIX WELL. KEEP FOR 15 TO 20 MINUTES.

HEAT APPE TAVA. WHEN HOT POUR A TSP OIL IN EACH HOLE. POUR BATTER IN EACH HOLE. REDUCE THE HEAT, COVER AND COOK TILL IT IS CRISP. 

NOW REMOVE THE COVER, FLIP THE APPO AND FRY AGAIN TILL CRISP.

SERVE APPO AND GRREN CHUTNEY / COCONUT CHUTNEY / SAMBAR FOR BREAKFAST.

PINEAPPLE SHEERA

Sheera is a sweet dessert made with fine rava. Very easy to prepare, it doesn't take much time in cooking too. Whenever the guests came home my mom used to make Sheera, It was a beautiful memory to me. Today I made sheera with pineapple.

PINEAPPLE SHEERA

WHAT YOU NEED:

RAVA/ SEMOLINA - 3/4 CUP

PINEAPPLE PIECES - 3/4 CUP

SUGAR - 3/4 CUP

GHEE - 2 TBSP

SAFFRON - FEW STRANDS

CARDAMOM POWDER - 1 TSP

KISHMIS AND CASHEW NUTS - 1 HANDFUL

PINEAPPLE SHEERA, 

HOW TO MAKE:

HEAT KADAHI AND DRY ROAST SEMOLINA TILL YOU GET THE AROMA. TRANSFER IT TO A PLATE.

HEAT A TBSP GHEE, ADD KISHMIS AND CASHEW NUT, FRY KISHMIS TIL PUFFS AND CASHEW TO LITTLE BROWN COLOR.

THEN ADD PINEAPPLE PIECES, SAUTE FOR FEW SECONDS.

ADD 2 CUPS WATER, WGEN IT BOILS ADD SUGAR AND SAFFRON.

REDUCE THE HEAT.

WHEN SUGAR MELTS ADD SEMOLINA SLOWLY, STIR CONTINUOUSLY. SEE THAT NOT TO FORM LUMPS. KEEP STIRRING TILL IT BECOMES SMOOTH.

COOK TILL IT S DONE AND ALL THE WATER EVAPORATES. ADD CARDAMOM POWDER. MIX WELL.

PUT OFF THE GAS. 

PUT REMAINING GHEE OVER THE SHEERA.

COVER AND KEEP FOR 15 MINUTES AT LEAST.

SERVE PINEAPPLE SHEERA AS DESSERT IN BOWLS.

.

PINEAPPLE SHEERA

JEEV TORI KADGI GHASHI / PIGEON PEAS RAW JACK FRUIT GHASHI

The ghashi is coconut based spicy curry. Today I prepared with tender pigeon peas, normally it is made with dried pigeon peas. I prepared it with tender ones.

TENDER PIGEON PEAS AND RAW JACK SPICY CURRY

WHST YOU NEED:

TENDER PIGEON PEAS / JEEV TORI - 1 1/2 CUPS

RAW JACK FRUIT - 10 -12 PIECES

COCONUT - 1/2 COCONUT GRATINGS

RED CHILLI - 7-8, ROASTED IN LITTLE OIL

TAMARIND - 2 PIECES

SALT - TO TASTE

FOR SEASONING:

OIL - 3-4 TSP

GARLIC - 8-9 CLOVES

HOW TO MAKE:

PRESSURE COOK PEAS AND RAW JACK FRUIT ON HIGH FLAME FOR 10 MINUTES. ALLOW TO COOL DOWN.

GRIND COCONUT GRATINGS, TAMARIND AND ROASTED CHILLI TO A FINE MASALA ADDING LITTLE WATER.

NOW MIX MASALA AND COOKED PEAS AND RAW JACK FRUIT, ADD 1 CUP WATER TO MAKE GRAVY. HEAT IT ADDING SALT. ALLOW TO BOIL. PUT OFF THE GAS.

HEAT OIL IN A SMALL PAN. ADD CRUSHED GARLIC AND FRY TILL THEY ARE DARK BROWN.

POUR OVER THE GHASHI.

SERVE JEEV TORI KADGI GHASHI / TENDER PIGEON PEAS  RAW JACK FRUIT SPICY CURRY ALONG WITH RICE.

JEEV TORI BATATE UPKARI / TENDER PIGEON PEAS POTATO STIR FRY

NOW THE SEASON OF PIGEON PEA HAS STARTED. IT IS A WINTER DELICACY, WE PREPARE VARIETIES OF DISHES FROM PIGEON PEAS. HERE IS ONE SIMPLE RECIPE OF UPKARI.

JEEV TORI / TENDER PIGEON UPKARI

WHAT YOU NEED:

JEEV TORI - 1 CUP

POTATO - 2 MEDIUM, CUBED, SMAL SIZE

DRIED RED CHILLI - 3-4, BROKEN

MUSTARD SEEDS - 1 TSP

CURRY LEAVES 

SALT - TO TASTE

JEEV TORI UPKARI

HOW TO MAKE:

HEAT 2 TSP OIL IN KADAHI, ADD MUSTARD SEEDS, WHEN  IT SPLUTTERS ADD BROKEN DRIED RED CHILLI AND CURRY LEAVES. SAUTE FOR FEW SECONDS.

ADD POTATO PIECES AND PIGEON PEAS, MIX WELL.

ADD SALT AND A CUP OF WATER.

WHEN IT BOILS REDUCE THE HEAT, COVER AND COOK TILL DONE.

SERVE JEEV TORI UPKARI AS SIDE DISH.

MOOGA DAALI USLI / SPLIT GREENGRAM USLI

A healthy breakfast preparation from GSB community, Mooga daali usli. It is prepared even in temples at the time of Saptaha. I remember eaten in Panemangalore temple long back.

MOOGA DAALI USLI

WHAT YOU NEED:

MOONG DAL - 1 CUP

GREEN CHILLI - 3-4, SLIT OR CHOPPED

GINGER - 2 TSP, CHOPPED FINELY

COCONUT GRATINGS - 1/2 CUP

MUSTARD SEEDS - 1 TSP

ASAFOETIDA WATER - 1 TSP

CURRY LEAVES - 1 SPRIG

SALT - TO TASTE

MOOGA DAALI USLI AND STEAMED BANANA MADE FOR BREAKFAST TODAY.

HOW TO MAKE:

HEAT KADAHI WITH 2 TSP OIL. ADD MUSTARD SEEDS. WHEN IT FLUTTERS ADD GINGER, GREEN CHILLI AND CURRY LEAVES. SAUTE FOR FEW SECONDS. 

THEN ADD WASHED AND DRAINED MOONG DAL AND 2 1/2 CUPS WATER. 

WHEN IT BOILS ADD COCONUT GRATINGS AND SALT. STIR WELL.

REDUCE THE HEAT AND ALLOW TO COOK DAL TILL SOFT AND ALL THE WATER EVAPORATES.

SERVE MOOGA DAALI USLI FOR BREAKFAST OR FOR DINNER.

CUSTARD APPLE SHREEKHAND

SHREEKHAND IS VERY POPULAR DESSERT IN GUJARAT AND MAHARASHTRA. MY 

HUSBAND USED TO BUY AMUL SHREEKHAND FOR MY DAUGHTER, WHEN SHE WAS A KID. ONCE I PREPARED PLAIN ONE. TODAY I MADE CUSTARD APPLE FLAVOURED SHREEKHAND. 

CUSTARD APPLE SHREEKHAND

WHAT YOU NEED

YOGURT / CURD

CUSTARD APPLE - 1 MEDIUM, PULP

SUGAR - TO TASTE

CARDAMOM POWDER - 1 TSP

SAFFRON STRANDS - A FEW, SOAKED IN 1/4 CUP HOT MILK

ALMONDS AND PISTACHIO - TO GARNISH

HOW TO MAKE:

PUT CURD IN MUSLIN CLOTH AND DRAIN ALL THE WATER. KEEP LIKE THAT FOR 3 TO 4 HOURS.

GRIND CUSTARD APPLE PULP AND SUAGR TO PASTE.

IN A MIXING BOWL ADD CURD, GROUND PASTE AND SAFFRON MILK. STIR CONTINUOUSLY TILL IT BECOMES SMOOTH.

ADD CARDAMOM POWDER, MIX WELL.

SERVE CHILLED CUSTARD APPLE FLAVOURED SHREEKHAND IN SERVING BOWLS AND GARNISH WITH CHOPPED NUTS.

POTATO SAUNG/ SONG / BATATE SONG

VERY SPICY CURRY, POTATO SONG, BEST ACCOMPANIMENT WITH SHEVAI. THIS

RECIPE IS ALSO FROM MY MOTHER-IN-LAW. THE CURRY IS MADE WITH VERY FEW

INGREDIENTS. HERE IS THE RECIPE..

BATATE SONG

WHAT YOU NEED

POTATOES - 4 MEDIUM, BOILED

ONION - 1 BIG, CHOPPED

TAMARIND - SMALL LEMON SIZE BALL, SOAKED IN 1 CUP HOT WATER AND EXTRACTED JUICE

RED CHILLI POWDER - 1 TSP

TURMERIC POWDER - 1/4 TSP

SALT - TO TASTE

POTATO SAUNG WITH RAW RICE SHEVAI

HOW TO MAKE:

TAKE ONE TBSP OIL IN KADAHI AND HEAT.

ADD CHOPPED ONION, FRY TILL THEY ARE TRANSLUCENT.

ADD BOILED MASHED POTATOES, RED CHILLI POWDER, TURMERIC POWDER, TAMARIND WATER AND SALT.

MIX WELL AND STIR.

ADD SOME WATER TO MAKE GRAVY. ALLOW TO BOIL FOR FEW MINUTES.

FINALLY ADD A TSP OF COCONUT OIL OVER IT.

SERVE POTATO SAUNG/ BATATE SONG ALONG WITH SHEVAI

SHEVAI / SEMIGE - 2

THIS IS MY MOTHER-IN-LAW'S RECIPE, I HAD FORGOTTEN COMPLETELY. TODAY

I REMEMBERED MY MOTHER-IN-LAW'S RECIPE, SHE ALWAYS HAD TOLD ME

THAT IT TASTES BETTER THAN BOILED RICE SHEVAI. YES, I AGREE WITH HER,

THE COCONUT ENHANCES THE TASTE AND IT BECOMES SOFT TOO

HER RECIPE IS SIMPLE..

RAW RICE SHEVAI WITH COVONUT

WHAT YOU NEED :

RAW RICE - 2 CUPS

COCONUT - 1 CUP

SALT - TO TASTE

WATER - 2 CUPS

SHEVAI / SEMIGE

HOW TO MAKE:

WASH AND SOAK RAW RICE FOR 2 HOURS.

THEN GRIND RICE ALONG WITH COCONUT ADDING SOME WATER TO SMOOTH BATTER.

TRANSFER THE BATTER TO A THICK BOTTOMED KADAHI.

ADD SALT AND 2 CUPS WATER.

HEAT IT OVER A MEDIUM HEAT AND KEEP STIRRING TILL IT BECOMES MASS.

TAKE A SMALL PORTIONS OF THE DOUGH AND MAKE ELONGATED SHAPES.

STEAM THEM FOR 20-25 MINUTES.

PRESS EACH BALL IN A SHEAVAI MAKER AND MAKE SHEVAIS.

MAKE SHEVAIS WHEN IT IS REALLY HOT, IT WILL BE DIFFICULT TO PRESS THE BALLS IF IT GETS COOLED.

SERVE SHEVAI WITH POTATO SAUNG / SONG OR CRUSHED GREEN CHILLI MIXTURE.

SWEET CORN KURMA

HERE WE GET PLENTY OF SWEETCORNS. I TRIED SOUP, VADA, CUTLET AND ALSO 

FRIED OVER THE DIRECT FIRE, APPLYING SALT, CHILLI POWDER AND LEMON. SOME

TIME BACK I SAW A FRIEND WHO HAD POSTED SWEET CORN KURMA RECIPE IN A FOOD GROUP. 

I FOUND IT INTERESTING AND TRIED IT. 

IT WAS TASTY AND IT WENT WELL WITH ROTI OR CHAPPATI.

HER RECIPE GOES LIKE THIS....

SWEET CORN KURMA

WHAT YOU NEED

SWEET CORN KERNELS - 1 CUP, BOILED

ONION - 1 CHOPPED, FINELY

TOMATO - 1 BIG, CHOPPED

GINGER - 1 TSP CRUSHED

GARLIC - 1 TSP CRUSHED

TURMERIC POWDER - 1/2 TSP

RED CHILLI POWDER - 1 TSP

CORIANDER POWDER - 1 TSP

GARAM MASALA POWDER - 1 TSP

COCOUNT MILK - 1 CUP THICK AND 1 CUP THIN

SALT - TO TASTE

CORIANDER LEAVES - TO GARNISH

OIL - 1 TBSP

SWEET CORN KERNELS KURMA

HOW TO MAKE:

HEAT OIL IN KADAHI, ADD CRUSHED GINGER GARLIC AND CHOPPED ONION. STIR FRY TILL THE RAW SMELL GOES AWAY.

ADD TURMERIC POWDER, CORIANDER POWDER, CHILLI POWDER AND GARAM MASALA POWDER. SAUTE FOR FEW SECONDS.

THEN ADD CHOPPED TOMATO, SAUTE TILL THEY BECOME SOGGY AND OIL LEAVES FROM ALL SIDES.

NOW ADD COOKED CORN, SALT AND MIX WELL. ADD THIN COCONUT MILK TO IT, MIX WELL AND COOK FOR 2 MINUTES.

THEN ADD THICK MILK, CONTINUE TO COOK FOR ANOTHER ONE MINUTE OR TILL IT GETS BUBBLES.

GARNISH WITH CHOPPED CORIANDER LEAVES.

SERVE SWEET CORN KURMA ALONG WITH ROTI/ CHAPPATI/ RICE

TULSI TEA

TULSI LEAVES ARE HAVING MEDICINAL VALUES, GOOD FOR COLD AND COUGH. 

ONE CAN EAT TULSI LEAVES WHEN THE PERSON SUFFERING FROM SOAR THROAT.

WHAT YOU NEED:

TULSI LEAVES - ABOUT 20 LEAVES

GINGER - 1", CRUSHED

HONEY - 

LEMON - 1

TULSI TEA

HOW TO MAKE:

WASH TULSI WELL, TEAR AND SCRUMBLE AND PUT IN A VESSEL.

ADD 2 CUPS WATER AND CRUSHED GINGER. BOIL FOR 10 MINUTES.

THEN PUT OFF THE GAS. STRAIN.

NOW ADD LEMON JUICE  AND HONEY. STIR WELL.