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Sunday, 24 June 2018

Prawns Balchao


INGREDIENTS:
600 gms medium prawns
12-15 dried byadgi red chillies
2 inches piece ginger
15- 20 garlic cloves
1 tsp cumin seeds/ jeera
Salt to taste
6 cloves
2 inch cinnamon stick
1 tsp mustard seeds
1/2 cup vinegar
1/2 cup oil
2 large onions finely chopped
4 large tomatoes finely chopped

PROCEDURE:

  • Clean and devein the prawns.Add salt and keep aside
  • Grind red chillies,ginger, garlic,cumin seds, mustard,cloves, cinnamon,with salt and vinegar. Make a fine paste
  • In a pan heat oil and saute chopped onions till they turn soft and light brown
  • Add chopped tomatoes and fry on a high flame till they turn pulpy
  • Add the masala according to your taste and fry for 2-3 mins
  • Now it is time to add the prawnsand little water, salt to taste.Mix well and cook on low heat for 7 to 8 mins
  • Check seasoning and turn off the flame. Serve hot with pav or rice.


Saturday, 23 June 2018

Oats Rava Dosa



INGREDIENTS:
1 cup rolled oats powdered
1/2 cup rice flour
1/2 cup curd
2 tblsp rava/ semolina
1 tblsp besan/ chickpea flour
Pinch of turmeric colour
Pinch of sugar
Salt to taste
Chopped coriander leaves
Chopped 2 green chillies
Oil for cooking dosa


PROCEDURE:

  • In a bowl mix all the ingredients except oil
  • Add water and make a thin batter like neer dosa batter
  • Heat tava, take a laddle full of batter and sprinkle the batter on tava and make dosa
  • Cook on a medium flame adding 2 tsp oil or ghee
  • Once the dosa turns crisp and brown serve hot with coconut chutney and potato bhaji


Thursday, 21 June 2018

Andhra pepper garlic rasam



INGREDIENTS:
1/4 cup toor dal
1 finely chopped tomatoes
2 tsp tamarind paste
1/2 tsp turmeric pdr
3 tsp oil
1 tsp mustard
4 garlic cloves
2 slit green chillies
1 tsp crushed pepper
2 tsp jeera powder
Curry leavess
Salt to taste
Chopped coriander leaves

PROCEDURE:

  • Cook dal with tomato,turmeric powder and  2 cups water in cooker for 3-4 whistes
  • Transfer the cooked dal, tomato mixture in a vessel,add water to adjust the consistency
  • In a pan heat oil,add mustard,once it crackles, add curry leaves,green chillies,crushed garlic and saute for a second
  • Add the cooked dal ,salt,tamarind paste,pepper powder,jeera pdr and make it boil
  • Garnish with the chopped coriander leaves and serve hot with rice and papad.


Maralva Phodi / Tree taro leaves fritters




Maralva paan/ Tree taro leaves are colocasia leaves grown intree during monsoon season.

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

Thursday, 14 June 2018

Jackfruit Sheera / Rava Kesaribhaat


INGREDIENTS:

1 cup Rava (Semolina)
3-4 tbsp ghee
3/4 cup sugar
2 cups of water
5-6 jackfruit segments finely chopped or you can blend it
1/2 tsp Cardamom powder
Pinch of Saffron colour
Some chopped Cashews and Raisins

PROCEDURE:
  • In a pan take 1 tbsp of  Ghee and roast Rava till u get the aroma.
  • Add jackfruit pieces and fry further
  • Boil 2 cups of water and add it to the roasted rava.and jackfruit mixture
  • Once the water evaporates and the rava is cooked,  add  sugar and cook till sugar dissolves
  • Add the remaning ghee, Cardamom powder and Saffron colour. 
  • Mix well and Garnish with cashews and raisins roasted in ghee.


Wednesday, 13 June 2018

Kabuli Chana Ghashi


This is a typical konkani dish . KADGI is a konkani word for raw jackfruit.ghashi means a coconut based gravy goes well with rice.this ghashi is a combination of black chana and raw jackfruit.

INGREDIENTS:

1 cup kabuli chana
1 cup raw jackfruit cut into cubes
2 cups fresh grated coconut
4 red chillies
1/2 tsp tamarind pulp
3 tsp oil
1 tsp mustard
6-8 curry leaves
1/2 tsp jeera



PROCEDURE:


  • Soak chana in 2 cups of  water for 5-6 hours and cook in cooker  for 3 whistles
  • After 3 whistles open the lid and put jackfruit pieces  and cook for 2 whistles
  • Roast red chillies in 1/4 tsp oil and grind with coconut, tamarind to a fine paste
  • Add this paste to boiled chana and jackfruit
  • Add salt to taste and make it boil
  • Temper with mustard ,curry leaves and jeera
  • Serve hot with rice

Monday, 11 June 2018

Methi sanna polo/ Fenugreek leaves spicy dosa





INGREDIENTS:
1/2 cup dosa rice
1/4 cup toor dal
3/4 cup fresh grated coconut
5 red chillies 
Salt to taste
1 cup finely chopped methi / fenugreek leaves
Oil for making dosa

PROCEDURE:

  • Soak dosa rice and toor dal in water for 2 hrs
  • Roast red chillies in 1/2 tsp oil till it becomes brown and crisp
  • Grind coconut,salt and red chillies,once it becomes fine paste add soaked dal and rice draining the water
  • Grind into a paste adding very little water
  • The batter should be little thick 
  • Take the batter in a bowl add chopped greens ,mix well
  • Heat tava, drizzle little oil on it and spread dosa and cook in a medium flame
  • Once the surface of dosa turns opaque and bottom of dosa starts to gets roasted ,flip it  and roast adding 2 tsp oil 
  • Allow it to roast  for another 2-3  mins
  • Serve hot with dal and hot rice.
  • You can substitute methi leaves with ,normal onion,cabbage, spring onion,bamboo shoot ,palak leaes too.