CURD RICE

CURD RICE

WHAT YOU NEED:


Cooked rice 2 cups
Curd 1 1/2 cups
Greenchillies 2 finely chopped
Ginger 1" piece, finely chopped
Carrot 1 small, grated
Mustard seeds 1 tsp
Chana dal 2 tsp
Red chilly 1, broken
Curry leaves 1 sprig

FOR KID'S LUNCH BOX, CURD RICE

HOW TO MAKE:


In a kadahi, put a tsp of oil and splutter the mustard, add chana dal, red chilly, curry leaves and stir for a minutes.


In a mixing bowl put rice, curd, salt, chopped ginger, chopped green chillies, grated carrot and mix thoroughly. 
Then add the seasoning to the curd rice and mix again. 
I like this very cool, so i keep in the fridge for some time. It tastes awesome in summer time.

ACP IN BUTTER MASALA (ALOO+CAPSI+PANEER)

ACP IN BUTTER MASALA

WHAT YOU NEED:


Aloo /Potatoes 2 medium , cut in big pieces
Capsicum 1 big, cut in 2" long pieces
Paneer 8-9 1" pieces.
Onions 3 medium.. (Chop 2 onions and cut 1 onion lengthwise)
Tomatoes 2 medium ( Chop 1 1/2 tomatoes and cut half tomato lengthwise)
Ginger chopped 3 tsp
Garlic 6 cloves chopped
Cashew nuts 6
Turmeric powder 1/4 tsp
Jeera 1 tsp
Coriander seeds 2 tsp
Green chillies 2 slit
Cloves 2
Cinnamon 1 small piece
Red chilli powder 1/2 tsp or to taste
Garam masala powder 1/2 tsp
Salt to taste
Coriander leaves a small bunch, chopped 
Butter 5-6 cubes.

ALOO+CAPSI+PANEER IN BUTTER MASALA...

HOW TO MAKE :


Put 2 cubes of butter in kadahi and heat.
Add Jeera, coriander seeds, 2 tsp chopped ginger, garlic, cloves, cinnamon, cashew nuts and saute.
Add chopped onion, stir. Then add chopped tomatoes, turmeric powder, chopped coriander leaves ( keep 2 tsp chopped coriander leaves aside for garnishing later)
Grind it to a smooth paste when it is completely cooled. Keep aside.
In the same kadahi, add one piece butter and heat.
Add Potato pieces, stir till soft. Remove.
Add Capsicum pieces in the same kadahi, stir for few minutes. Remove.


In the same kadahi again add 2 pieces of butter. 
Add slit green chillies, 1 tsp chopped ginger, lengthwise cut onions, and tomato. Stir for few minutes. Don't allow to brown the onions. 
Add ground paste and stir for 2 minutes. Now add potatoes, capsicum and paneer cubes with some water. 
Add red chilli powder, garam masala powder and salt. Cook the vegs till done.
Finally decorate the curry with chopped coriander leaves.


The dish goes well with chappati or phulkas. A very unique combination of the vegs.

GOOSEBERRY/AMLA SAARU

My Mom used to store gooseberries in salt and it lasted for an year. She used the berries when they were not available for making curry and saaru. Once I too stored  in salt but in few days all the berries got decayed. Since then I stopped storing in such a way as I was getting fresh gooseberries here. One such day I had a great desire to have gooseberry saaru. It is like thin soup. I never knew that it can be made with fresh berries too.  It simply came into my mind that why don't I make with it with fresh ones....and...it came out so well and I am very much satisfied with this.

GOOSEBERRY SOUP

WHAT YOU NEED


Fresh gooseberry,  grated 1 1/2 tbsp
Tamarind , a small piece
Garlic 6-7
Red chillies 5
Salt to taste 

AVALO SAARU

HOW TO MAKE


Boil grated gooseberry and tamarind in a little water till soft.
When cool make a paste of it.
Add 3-4 cups water to the paste and stir well.
Add salt.
Boil again this for 5 minutes.


Heat a small pan with 4 tsp oil.
When hot Add slightly crushed garlic and fry till golden color.
Add broken red chillies and fry for a minute more.
Pour this seasoning over the Gooseberry Saaru. 
Boil again this for 5 more minutes.


Tastes good with hot steaming rice.

VEG PULAV

Pulav is made in different ways in different places by different people world wide. All this time I was following my sister in law Roopa R Bhat's awesome recipe. Today I prepared it making it a little more spicy, adding more pepper corns. I love eating peppercorns in the pulav....these corns get fried and cooked well... My daughter had a habit of throwing these corns but now she eats..says  this is really tasty and yumm ..yummy..yummy

VEG PULAV

WHAT YOU NEED:


Basmati rice 2 1/2 cups
Water 5 cups
Fresh Peas 1/2 cup
Beans 12, cut 1 inch long thin slices
Carrots 3, medium, chopped 
Capsicum 1 chopped
Onions 2 big, chopped finely
Garlic 6 cloves, chopped finely
Ginger 1 inch piece, chopped finely
Jeera 1/2 tsp
Pepper corns 20-25
Cloves 4
Cinnamon stick 1  piece
Cardamom 3 ( just slit a little)
Cashew nuts 1 tbsp
Raisins 1 tbsp
Salt to taste
Oil 12 spoons ( I took the measurement of dinner set spoon)
Ghee 2 spoons

YUMMY PULAV.....!!

A CLOSE VIEW....

HOW TO MAKE:


Wash and soak basmati rice for 15 to 20 minutes. Drain and keep aside.
Boil the vegs like Peas, beans, carrots with salt till 3/4th done. Drain and keep aside.
Heat kadahi with 12 spoons of oil. When hot add jeera, chopped ginger and garlic, cloves, pepper corns, cardamom, cinnamon stick, cashew nuts, raisins and saute. Adjust the heat.
Add chopped onions and stir till it becomes translucent. 
Add veggies and stir.
Add drained basmati rice and saute for 2 minutes.
Then add 5 cups of warm water. When it starts bubbling add ghee and salt. Cover with lid. Reduce the heat to simmer. The Pulav will be ready in 10 to 15 minutes. 


The Veg Pulav is served with Onion, tomato with curd salad....

GOOSEBERRY /AMLA MURABBA

GOOSEBERRY MURABBA

Wonderful and yummy Gooseberry Murabba..


WHAT YOU NEED:


Gooseberries 10 big size
Ginger 3 inch piece
Pepper corns 6
Sugar 2 1/2 cups ( tea cup)

YUMMY AMLA MURABBA

HOW TO MAKE:


Wash Gooseberries and ginger.
Grate them with grater.
Crush the pepper.


Heat non-stick kadahi, put grated Gooseberries and Ginger.  
Stir till the watery contents disappear.
Add crushed pepper corns and sugar.
Keep stirring till the sugar dissolves in it and becomes sticky.
Allow it to cool and store it in a air tight container.


This Murabba goes well with Poori and Chappati...

APPO

One of the popular breakfast in Konakni households. This is my fav too... Appos become crispy outside and soft inside, when you add oil before pouring the batter in the Appo Tava.

APPO WITH COCONUT CHUTNEY AND BUTTER

WHAT YOU NEED:


Urad dal  1/4 cup
Raw rice 1 12 cup
Red rice /ukdo rice 1/4 cup
Methi seeds  9-10 seeds.
Salt to taste

APPOS ON THE TAVA.....

READY TO EAT.....

HOW TO MAKE:


Wash udad dal, 2 types of rice and methi seeds and soak in enough water for 4 to 5 hours.


Grind soaked dal, rice with some water to a very fine batter.


To ferment keep the batter overnight.


Add salt to the batter before going to bed.


Next day stir well with ladle. Add some water if needed.


Heat Appo Tava on a high flame. 


Pour 1 tsp oil in each hole and fill the Appo batter.


Reduce the flame to medium and cover the lid.


Open the lid after 2 minutes, flip the appos and fry or cook them till done.


Remove them and follow the procedure and do the same process.


This goes well with any coconut chutney, sambar and butter.

GREEN BANANA STIR FRY/ KELE UPKARI

GREEN BANANA STIR FRY

WHAT YOU NEED:


Green Raw banana .3
Coconut, grated 1 tbsp
Red chillies 3
Mustard 1/2 tsp
Oil 1 tbsp
Salt to taste

APPLIED SALT AND KEPT FOR 15 MINUTES,,HERE...

KELE UPKARI, HUBBY'S FAV..:))

HOW TO MAKE:


Wash the bananas and remove its skin lightly.
Cut them in small cubes. Apply salt and keep aside for 15 minutes.
Heat kadahi with 1 tbsp oil. Add mustard, when it starts spluttering add broken red chillies.
Reduce the heat to minimum. Then Squeeze out the salt water from the banana pieces and put these to kadahi. stir well.
Add grated coconut, stir well.
Cover and cook the Upakri for 5 to 10 minutes. Saute several times, so that it doesn't stick the kadahi.


A side dish, simple.. yet tasty....