CAULIFLOWER IN COCONUT MASALA

I got this recipe from some one's blog. I found this recipe simple and tasty with the flavor of coconut. Try this, it goes well with chappati, poori or phulkas.

CAULIFLOWER COCONUT MASALA

WHAT YOU NEED:

Cauliflower florets - 3 cups

Capsicum - 1, cut I inch cubes

For the masala:

Onion - 1 big, chopped

Tomatoes - 2, chopped

Coconut gratings - 2 big handfuls

Garlic - 4 cloves, chopped

Cumin seeds - 1/2 tsp

Cloves - 2

Cardamom - 2 pods

Cinnamon stick - a small piece

Red chilli powder - 1 tsp 

Turmeric powder - 1/2 tsp

Coconut milk - 1/2 cup

Coriander leaves - 2 tbsp, finely chopped

Salt - to taste

CAULIFLOWER IN COCONUT MASALA

HOW TO MAKE:

Soak the cauliflower florets in salt water for 15 minutes. Wash well and drain and keep aside.

Now heat 3-4 tsp oil in kadahi.

Splutter jeera/ cumin seeds, then add cardamom, cloves, cinnamon, and, garlic, fry for few seconds.

Add chopped onion, fry till they are translucent.

Then add chopped tomatoes and saute till they are mushy.

Add the grated coconut stir for few seconds. 

Grind this mixture to a coarse paste. Keep aside.

Now heat 1 tbsp oil in same kadahi.

Add cauliflower florets and capsicum pieces, stir fry for few minutes.

Now add ground masala, turmeric powder, chilli powder, salt and enough water. Cover and cook till the veggies are done.

Now add coconut milk and simmer for few seconds.

Finally garnish with chopped coriander leaves

 Serve Cauliflower Coconut Masala with chappatis/ poori/naan

KADGI ADGAYI / TENDER JACKFRUIT PICKLE

Whenever I get tender jack fruit I get reminded is kadgi adgayi which is a popular spicy side dish from GSB community. I had tasted this long back in a temple feast and recently we had prepared this for some function at home. We had called a chef from Mangalore for this purpose. He had prepared many new items for the function including kadgi adgayi. I had asked him how to make this thick gravy. He said that it's about the secret of adding sesame seeds. Here is the recipe. Try this yummy recipe.

KADGI ADGAYI

WHAT YOU NEED:

Tender Jackfruit - 1 cup , cooked and cut in small pieces

Raw Mango - 1, cut in cubes ( 1 cup) ( If the mango is very sour then ignore the lemon. I used lemon because the mango was not that sour)

Lemon - 1 medium, cut in small pieces

Spices :

Red dry chillies - 13 - 15

Mustard seeds - 2 tsp

Asafoetida - a big piece

Turmeric powder - 1/2 tsp

Fenugreek seeds / Methi seeds - 1/4 tsp

Coriander seeds - 2 tsp

Black sesame seeds / til - 2 tsp

Salt - to taste

TENDER JACKFRUIT PICKLE!

HOW TO MAKE:

Remove the jackfruit skin , cut in big cubes and pressure-cook for 10-15 minutes. Then cut in small pieces and keep aside.

Wash mango well, pat dry and cut in cubes. Sprinkle little table salt and keep aside.

Now  heat a tsp oil in a pan.

Roast dry red chillies, remove.

Then roast mustard seeds, fenugreek seeds, coriander seeds, black sesame seeds, asafoetida one by one. finally add turmeric powder and put off the fire. 

Once the spices cooled down powder them along with crystal salt in a mixer jar.

Now in a vessel mix jack fruit pieces, mango pieces and lemon pieces.

Add ground spice powder and mix very well.

Add some water to make some thick gravy. Mix thoroughly.

Keep closed for few hours then serve as a side dish.

If you store in the fridge it will last for a week.

RAW MANGO UPPINAKAYI/PICKLE

Prepared simple raw mango pickle yesterday. Pickle enhances the taste of your meals, just a pinch of pickle can do wonders. Here is the recipe ...

RAW MANGO PICKLE

WHAT YOU NEED:

Ram mango - 1 medium

Lemon - 1 medium

Mustard seeds - 2 tsp

Fenugreek seeds/ methi - 1/4 tsp

Dry red chilly - 12

Asafoetida / hing - size of a big chana

Coriander seeds - 1 tsp

Turmeric powder - 1/4 tsp

Table salt - 2 tsp or to taste

Oil - 2 tsp for roasting the spices.

HOW TO MAKE:

MAVINKAYI UPPINKAYI

RAW MANGO PICKLE

Wash mango and lemon well, Pat dry with towel.

Cut the mango in small pieces, sprinkle little table salt and keep aside.

Now heat little oil in a small pan.

Roast dry red chillies on a medium heat. Remove.

Then roast mustard seeds, methi seeds, coriander seeds and hing. Put off the fire then add turmeric powder and give a quick stir.

When it is completely cooled, powder it.

Now cut the lemon in small pieces and add it to mango pieces.

Mix the spice powder well.

Add salt, mix it again.

Add a tbs of water to the pickle and mix it again.

Keep it for an hour before serving.

VEG UPMA

Simple and easy preparation of Veg Upma. Try it out.

VEG UPMA

WHAT YOU NEED:

Semolina / bombay rava - 1 cup

Green chilly - 4

Onion - 1, chopped

Veggies - 1/2 cup (cauliflower florets, chopped carrot, fresh peas) 

Ginger - 1 tsp, finely chopped

Mustard seeds - 1 tsp

Udad dal - 2 tsp

Turmeric powder - 1/4  

Curry leaves - 2 sprigs

Cashew nut bits - 1 tbsp

Pea nuts - 1/2 tbsp

Salt - to taste

MIXED VEG UPMA

HOW TO MAKE:

Heat 4 big spoons of oil / ghee in a deep bottomed kadahi.

Splutter mustard then add udad dal, ginger, onion, green chilly, cashew and pea nuts and curry leaves. Stir fry for few minutes. 

Then add 2 1/2 cups water and put veggies, turmeric powder and salt to it. Allow to boil.

Reduce the heat and cook the veggies are till done.

Now add rava slowly, keep stirring to avoid the lumps.

Rava absorb the water quickly. When rava becomes dry put off the fire.

You can garnish Veg upma with finely chopped coriander leaves.

Serve Veg upma for breakfast.

VEG UPMA

SHAHI ALOO GOBHI

Shahi Aloo Gobhi is a tasty dish, goes well with chappati or Rotis. I found this simple North Indian recipe when I was looking for some recipes. I got different recipes for the same curry. Here I too made a slight twist in my recipe.

SHAHI ALOO GOBHI

WHAT YOU NEED:

Cauli flower florets - 1 cup

Potato cubes - 1 cup

Onion - 2, chopped finely

Ginger + Garlic paste - 1 tsp

Cumin seeds powder - 1 tsp

Coriander seeds powder - 1 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 2 tsp

Kasoori methi powder - 2 tsp

Salt - to taste

Milk - 1/2 cup ( curd also can be used) 

Fresh cream - 2 tbsp

Coriander leaves - for garnishing

FOR MASALA:

Coconut gratings - 2 handfuls

Cashew nuts - 7-8, soaked in water

SHAHI ALOO GOBHI

SHAHI ALOO GOBHI

HOW TO MAKE:

Soak cauli flower florets in salt water for 10 minutes. Drain.

Heat enough oil in kadahi and deep fry the florets. Drain and keep aside.

Also deep fry the potato cubes. Drain and keep aside.

You can para boil the cauliflower instead of deep frying and boiled potatoes instead of frying.

Grind coconut gratings along with cashew to a fine paste.

Now heat butter or oil in kadahi.

Fry chopped onion over high flame till translucent.

Reduce the heat.

Add ginger garlic paste , fry for a while.

Add cumin seeds powder and coriander powder. mix well.

Then add ground masala, turmeric powder, red chilly powder, salt and fried /boiled cauliflower florets and potato cubes. Mix well and add milk. Cook for few minutes.

Now add kasoori methi. 

Finally add fresh cream and garnish with coriander leaves.

Serve Shahi Aloo Gobhi with Roti / Chappati/Phulka.

IVY GOURD / TENDLE BHUTTI

IVY GOURD BHUTTI

WHAT YOU NEED:

Ivy gourd / tendle - 1 cup, cut in round

Onion - 1/2 cup, chopped

Coconut gratings - 1 cup

Dried red chilly -5 , roasted in little oil

Tamarind - a small piece

Coriander seeds - 1 tsp

Salt - to taste

TENDLE BHUTTI

IVYGOURD/ TENDLE BHUTTI

HOW TO MAKE:

Grind coconut gratings, tamarind, red chillies and coriander seeds to a coarse masala. Do not add water while grinding.

Now heat a tbsp oil in kadahi.

Add chopped onion, fry till they are translucent.

Then add ivy gourds along with half cup of water.

Add salt, stir well and allow to cook.

Now add masala, mix well and cook again for few more minutes.

Serve Tendle Bhutti as a side dish.

MUSHTI POLO /DOSA

One of the best Dosas...too soft and tasty for a breakfast menu. I had already posted Mushti polo, which was made in  a different way. This is very popular breakfast item in GSB households. One can eat it with butter or pickle or chutney, sambar or with any side dish.

MUSHTI POLO

WHAT YOU NEED:

Udad dal - 1/2 cup

Raw rice - 1 1/2 cups

Phova / flatten rice - 2 handfuls

Fenugreek seeds/ Methi seeds - 1 tsp

Salt - to taste

MUSHTI POLO ALONG WITH COCONUT CHUTNEY

HOW TO MAKE :

Wash dal and rice then soak in enough water along with fenugreek seeds for 3-4 hours.

Soak phova for 5 minutes.

Now grind all the above except salt in a grinder to a smooth batter adding little water.

Transfer the batter in to a vessel and keep overnight for fermentation.

Add salt to the batter next day and stir well. Add water if the batter is to thick. The batter should not be too thick or too watery.

Now heat dosa tava, grease little oil and pour a ladle full  batter on the tava and spread a little . 

Reduce the flame to the medium and cover the lid. Remove the lid after few seconds, fry only on one side and take out the dosa. 

Mushti polo should be thick and full of holes in it.

Serve Mushti Polo with coconut chutney for breakfast.