Hasi Batani Palya / Green peas sabji

-


INGREDIENTS:
1 cup fresh green peas boiled
Salt to taste
2 tblsp fresh grated coconut
4 tsp oil
1 tsp mustard
1/2 tsp turmeric pdr
Pinch of hing / asafoetida
Curry leaves
1 broken red chilli
2 tsp lemon juice

 To be ground into coarse paste:
2 tsp  jeera / cumin seeds
2 green chillies
5-6 curry leaaves
4 garlic cloves
2 tblsp chopped coriander leaves

 grind the above into a coarse paste without adding water

 PROCEDURE:

  • Heat oil in a kadai, add mustard. Once the mustard starts crackling add hing,turmeric , red chilli and curry leaves
  • Fry for a while ,add the ground paste and fry till the raw smell goes
  • Add the boiled peas, salt to taste and toss well
  • Cook for 5-10 mins ,garnish with grated coconut and lemon juice
  • Turn off the flame and serve hot with rice and dal .


Comments

Post a Comment

Popular posts from this blog

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad You c
Read more

Cheppi and Sweet Surnali / Buttermilk Dosa

-
Image
INGREDIENTS: 2 cups raw rice / dosa rice 1 tsp methi / fenugreek seeds 1 cup poha 1 cup sour curds 1 cup fresh grated coconut Salt to taste 1/2 tsp cooking soda Oil for cooking dosa Chutney for srving PROCEDURE: Soak rice and methi in water for 4-5 hrs. Wash  soaked rice and poha. Grind washed rice,poha with coconut and curds, keep covered for fermentation Let it ferment for 8 hrs or overnight Next day morning add salt, cooking soda and water if needed to adjust the consistency of the batter Mix well ,heat tava and put one laddle full of batter Spread dosa little ,add one tsp oil and cober with a lid Cook on a medium flame. Serve hot dosa with coconut chutney or sambar No need to flip the dosa If you want to make sweet dosa add powdered jaggery to the fermented batter and make sweet surnali and serve it with ghee or butter
Read more

Tuppa Dosa with Chutney

-
Image
Tuppa Dosa is very popular in Mangalore. This is a little thick, spongy dosa  prepared with urad dal,rice and maida mixture  using only ghee.Tastes very nice with chutney and even with sugar. INGREDIENTS: 2 cup dosa rice 1 cup urad dal 3/4 cup maida 1/2 tsp cooking soda salt to taste Ghee PROCEDURE: Soak rice and dal in water for 5-6 hours Grind to a fine paste and add salt  Keep the batter overnight  Next day morning mix maida with water and make thick batter and add to dal,rice batter  Add soda  andsalt if needed  Batter consistency should be little thick  Make little thick dosa ,with ghee  Serve with chutney or sugar.
Read more