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

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.

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. 

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.