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Thursday, 22 June 2017

Bread Upma


INGREDIENTS:
5 bread slices cut into small cubes
5 tsp oil
1 tsp mustard
3 slit green chillies
2 sprigs of curry leaves
2 small onions finely chopped
1 tomato finely chopped
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
Chopped coriander leaves

PROCEDURE:

  • In a pan heat oil, add mustard,once it starts crackling add curry leaves and green chillies
  • Fry for a minute,add chopped onions and saute till they turn light pink in colour
  • Put chopped tomatoes anf fry till they becomes mushy
  • Add turmeric  and red chilli powder,fry for a second
  • Now add the bread cubes,salt to taste and toss well
  • Garnish with the chopped coriander leaves and serve hot with coffee or tea.

Maralva panna phodi


MARALVA PAAN MEANS TREE TARO LEAVES AND COMMONLY FOUND ONLY DURING MONSOON. 

INGREDIENTS:

INGREDIENTS:
1cup Rice flour
1/2 cup roasted Urad Dal powder
6 tsp Chilli powder
1 tsp Hing ( Assafoetida )
Salt to Taste
Colacasia Leaves 

PROCEDURE:

  • Mix all the ingredients (except the leaves) with water and make a thick paste.
  • Apply thes paste over a leaf , then place one more leaf over this and apply paste over it.
  • Continue this process with 8-10 leaves.
  • Now fold the sides of this layers of leaves and roll it tightly into a log.
  • Cut the log into small pieces.
  • Roll these in rice flour and deep fry them.
  • NOTE: KEEP THE ROLLS IN THE FREEZER FOR 1 HR,  SO THAT YOU CAN CUT THE PIECES NEATLY AND EASILY
  • FOLLOW THE SAME METHOD FOR PUMPKIN LEAVES  PHODI / FRITTERS

Wednesday, 21 June 2017

Energy Bites


INGREDIENTS:
2 tblsp almonds chopped 
2 tblsp cashew nuts chopped
2 tblsp watermelon seeds
1 tblsp raisins
1/2 cup cornflakes lightly crushed
5 dates
3 tsp honey
1/2 cup jaggery 
1 tsp ghee

PROCEDURE:

  • Place chopped almonds, cashew nuts,watermelon seeds in a microwave safe bowl and slightly roast on low heat for one minute or dry roast in a pan
  • Deseeds the dates and chop finely 
  • Put the roasted nuts,raisins,chopped dates,crushed cornflakes in a bowl
  • In a pan put ghee, jaggery and 3 tblsp water and let it melt ,boil it till it becomes sticky 
  • Pour the jaggery syrup and honey  in the bowl ,mix well with the nuts
  • Shape into bites or laddoos and enjoy


Tuesday, 20 June 2017

Malabar spinach and dry prawns ambat


INGREDIENTS:
2 cups finely chopped malabar spinach / vaali/ basale soppu
1/2 cup cooked toor dal
1/4 cup roughly chopped onion
1/4 cup dry prawns
Salt to taste

FOR THE MASALA PASTE:
3/4 cup grated fresh coconut
4 red chillies roasted in little oil
Little tamarind
Grind the above ingredients into a fine paste and keep aside

FOR THE TEMPERING/ TADKA
5 tsp oil
1 big onion finely chopped

PROCEDURE:

  • Wash the chopped spinach well ,cook in cooker with roughly chopped onion and 1/2 cup of water for 3 whistles
  • Clean the prawns and wash it in water 4-5 times in water
  • Transfer the cooked dal , cleaned dry prawns and boiled  spinach in a vessel,add salt ,ground masala and water if needed  
  • Let it boil for 10 mins, switch off the flame
  • In a pan put oil and finely chopped onions
  • Fry till it turns brown colour,add it to the prepared curry and your ambat is ready to serve
  • Serve hot with rice .
  • Vegearians tcan  prepare this without dry prawns.


Crispy Masala Dosa


INGREDIENTS:
2 Cups dosa rice
1 cup urad dal
1/4 cup toor dal
2 tsp methi seeds
Salt to taste
Pinch of sugar
Oil or ghee  for cooking dosa

PROCEDURE:

  • Soak the above ingredients in sufficient water for 5-6 hrs, wash well 
  • Grind into a smooth paste and keep overnight for fermentation
  • Add salt and sugar to the batter ,mix well
  • Heat tava ,sprinkle water ,wipe with a tissue paper and make thin dosas
  • Add 2 tsp oil or ghee,cook till it becomes crispy and serve with chutney and potato sabji

Monday, 19 June 2017

Charmbure Upkari/ Masala Churmuri


Charmbure upkari / Masala churmuri is a very popular street food in Manalore , Udipi regions in Dakshina Kannada .This is a very simple but very delicious street food . This is a mixture of crispy churmuri/ murmura with red chilli powder,chopped onions,coriander leaves,raw mango bits. You can also add grated carrot, beetroot  and roasted peanuts.

INGREDIENTS:
2 cups churmuri/ puffed rice/ murmura
1/4 cup chopped onions
2 tsp grated raw mango or lemon juice
Chopped coriander leaves
2 tsp coconut oil
Salt to taste
Red chilli powder according to your taste

PROCEDURE:

  • First check the murmura,if it is not crisp then dry roast it or micro it for 30 seconds
  • Take chopped onions,salt,chilli powder,raw mango bits in a bowl,add coconut oil and mix well
  • Finally add murmura to that mixture and mix well and serve immediately (if not it will turn soggy)
  • You can also add roasted peanuts,grated carrot, beetroot .

Sunday, 18 June 2017

Baby potato ghee roast


INGREDIENTS:
2O  baby potatoes boiled in cooker for only 2 whistles(dont over cook it)
2 sprigs of curry leaves
7-8 tsp fresh ghee
Salt to taste
1 tsp lemon juice or aamchur powder

FOR THE MASALA:
1 big onion finely chopped
8 kashmiri or byadgi red chillies
1/4 tsp coriander seeds
3-4 methi seeds
1/4 tsp cumin seeds
4 garlic cloves
Salt to taste
2 tsp oil
Dry roast red chillies,coriander seeds,methi and cumin seeds
In oil fry onion chopped till it turns light brown
Grind garlic flakes with roasted red chillies,  roasted spices and  fried onions into a fine paste

PROCEDURE:

  • Peel the boiled potatoes, add little salt and mix well
  • In a thick bottomed pan take 2 tsp ghee, add the potatoes and fry for 5 minsand remove in a plate
  • In same pan put the remaining ghee, put the masala , salt to taste and fry for 5-10 mins till the ghee oozes out
  • Add the potatoes and toss well,so that the masala coats all the potatoes well
  • Add the lemon juice or aamchur powder and mix well
  • Garnish with fried curry leaves and serve hot with rice or ghee rice .

NOTE:
You can prepare the same with prawns, chicken,  paneer  or mushrooms.