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Friday, 26 May 2017

Seemebadane Palya / Chayote Sabji


INGREDIENTS:
2 Seemebadane kayi / Chayote
4 tsp oil
1 tsp mustard
curry leaves
1/2 tsp turmeric pdr
Pinch of hing/ asafoetida
1 slit green chilli
Salt to taste

TO BE GROUND :
3 tblsp grated coconut
1 tsp red chilli pdr
1 tsp jeera/ cumin seeds
Make a coarse paste, run the mixi  just for a second without water

PROCEDURE:

  • Wash,peel and chop the chayote into small cubes
  • Heat oil in a pan,add mustard,when it starts crackling,add curry leaves,hing,turmeric pdr,slit green chilli and fry for a second
  • Add chopped chayote,1/2 cup water,salt to taste and cook with a lid covered
  • Once it is cooked add the ground paste ,toss well and cook for 5 mins
  • And your sabji/ palya is ready to serve with rice and dal or rasam!!

Gulla Mashinga Saang Sagle


INGREDIENTS:
2 gulla/ brinjals
2 drumsticks/ mashinga saang
2 finely chopped onions
6 tsp oil
Salt to taste

FOR THE MASALA PASTE:
1 cup fresh coconut gratings
gooseberry size tamarind
take 1 tsp oil in a kadai and roast 4 red chillies, 2 tsp coriander seeds and 4-5 methi seeds and grind this with coconut and tamarind into a semi coarse paste, keep aside.

PROCEDURE:

  • Wash and cut the brinjals into big chunks,drumsticks into 2 inch pieces
  • Remove the outer skin of drumsticks
  • Heat oil, saute chopped onions till light brown,add chopped brinjals and drumsticks,1/2 cup water and cook 
  • Once it is done, add salt to taste and ground masala paste,waterif required
  • Cook covered with a lid for 5- 10 mins
  • Check for salt ,mix well and turn off the flame
  • And your sagle is ready to eat
  • Enjoy with hot rice and dalithoy.

Wednesday, 24 May 2017

Noolappam with Veg. Kurma


Thanks to Swadcuisine.com for this idiyappam recipe..Very simple and easy recipe, lied it very much.

INGREDIENTS:
2 cups rice flour
3 cups boiled water
2 tsp ghee (i used oil)
Salt to taste

PROCEDURE:

  • Take a big bowl ,mix rice flour and salt well,pour the boiled water ,little by little and mix well using a spoon
  • Keep it aside for 5 mins  covered ,to cool down
  • Once it comes to room temperature ,add ghee and knead well  with your hands into a smooth dough and set aside
  • Grease the idli moulds and set ready
  • Fill the dough into the chakli mould,using sev plate
  • Squeeze the dough into the idli moulds in a circular motion
  • If u want you can sprinkle some fresh grate coconut on top of it
  • Steam for 10 mins in a medium flame and serve hot with any  curry or pickle of your choice
VEGETABLE KURMA RECIPE
INGREDIENTS:
1 cup mixed veggies like green peas,chopped potato and gobi
4 tsp oil
1 finely chopped onion
1 finely chopped onion
1/2 tsp turmeric powder
Salt to taste
Chopped coriander leaves

FOR THE MASALA PASTE:
1/4 cup coriander leaves
2 green chillies
1 tsp til sesame seeds
6 cashew nuts
1 lavang
small piece of cinnamon
1/2 inch ginger
2 garlic cloves2 tblsp grated coconut
Grind the above ingredients into a fine paste and keep aside.

PROCEDURE:
  • Cook the veggies with 1/2 cup water and little salt
  • In a pan heat oil,saute chopped onion till light brown,add tomatoes and cook till it becomes mushy
  • Add the turmeric powder,ground masala and fry till the raw smell goes
  • add the boiled veggies,salt  if needed,little water and give a boil for 5 mns
  • Garnish with chopped coriander leaves and serve hot with noolappam.



Avnas Ambe Sasam




THIS IS A TYPICAL kONKANI DISH PREPARED WITH PINEAPPLE AND MANGO IN A COCONUT BASED GRAVY. THIS IS A LESS SPICY,LITTLE TANGY AND SWEET CURRY WHICH IS PREPARED WITHOUT COOKING!! PINEAPPLE IS CALLED AVNAS AND MANGO IS CALLED AMBO IN KONKANI...  AVNAS AMBE SASAM IS A PART OF THE MENU DURING MOST FUNCTIONS IN SUMMER  !!! 

INGREDIENTS:
1 Cup mango cut into chunks
1/2 cup pineapple cut into small pieces
sugar to taste
pinch salt
INGREDIENTS FOR THE MASALA:
1 cup grated fresh coconut
1/2 tsp mustard
1or 2  red chilli roasted in lil oil
Grind the above into a fine paste

PROCEDURE:
  • In a vessel put pineapple pieces,salt,1/2 cup water and cook till it becomes soft
  • when it comes to room temperature add masala,mango chunks,sugar to taste and water if needed
  • Mix well and serve chilled with rice and dal!!
Note:
You can also use some grapes..

Motyale/ Silver fish Rava Fry


INGREDIENTS:
20 nos Motyale/ Silver fish, cleaned
Oil for deep frying
1/2 cup fine rava

FOR THE MARINATION:
2 tblsp rice flour
3 tblsp red chilli pdr
1 tsp hing/ asafoetida
Salt to taste
Add water to the above ingredients and make a fine paste

PROCEDURE:

  • Take cleanes fish in a bowl,add the prepared paste ,and marinate the fish well
  • Keep for 20 mins in the fridge
  • Heat oil,rollthe fish in the fine rava to coat it well with rava
  • Deep fry in oil on a medium flame till it becomes crisp
  • Serve hot with rice and dal.

Aam ki Phirni / Mango Phirni


INGREDIENTS:
1/4 Cup basmati rice 
1 cup +1/4  cup  full fat milk
1/3 cup sugar
1 cup mango pulp
1 tsp Cardamom pdr 
4-5 saffron strands soaked in little milk

PROCEDURE:

  • Wash and soak rice in water for 30 mins,drain water and grind into a little coarse paste,adding 1/4 cup milk
  • Put the milk in a thick borttomed vessel ,bring it to boil for 15 mins and reduce it 
  • Now slowly add the ground rice pasteand keep on stirring, till it blends with the milk and thickens
  • Add the sugar and give one boil
  • Garnish with the cardamom poder and saffron milk,mix well
  • Turn off the flame and allow it to cool
  • Once it comes to room temperature add the mango pulp,mix well and refrigerate it
  • Serve chilled 
  • You can also add chopped pistachios if you want.


Tuesday, 23 May 2017

Breadfruit / Jeevkadgi Biryani with Burani Raita


INGREDIENTS FOR BIRYANI:
500 gms basmati rice
1 cup bread fruit cut into pieces
2 tsp red chilli pdr
2 tsp turmeric pdr
1 tsp dhaniya pdr
1 tsp besan
2 cups yoghurt
25o ml oil
2 tsp ginger garlic paste
2 cinnamon sticks
1 bay leaf
3-4 cloves
3 green cardamom
2=3 mace
2-3 green chillies
15 mint leaves
10 gms saffronsoaked in 2 tblsp milk
Salt to taste
1/2 cup onion slices deep fried

PROCEDURE:

  • Wash and soak rice in water for 30 mins
  • Add salt,1 tsp red chilli pdr,1/2 tsp daniya pdr,1 tsp turmeric pdr and besan to the chopped breadfruit pieces and mix well
  • Sprinkle some water and deep fry the pieces
  • Take curds in a bowl and mix the remaining masala powders,ginger garlic paste,cinnamon stick,bayleaf,cloves,cardamom,slit green chillies,mint leaves,salt and mix well
  • Add fried jackfruit pieces to it and marinate it
  • Parboil rice with whole garam masala and strain the rice
  • Layer the rice and the marinated jackfruit masala ,chopped mint leaves,deep fried onionn slices,saffron milk and cook it on a slow flame  ,covered with a lid for 15 mins
  • Serve hot with raita.
FOR THE RAITA YOU NEED:
1 cup yoghurt
2 garlic cloves
1 tsp red chilli pdr
1 tsp roasted cumin pdr
Salt to taste

PROCEDURE:
  • Finely chop the garlic cloves and fry in 1 tsp oil till dark brown and crisp
  • Beat the curds well,add salt,browned garlic, cumin pdr,red chilli pdr 
  • Mix well and serve.