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Tuesday, 4 September 2018

CABBAGE SUKKE COCHIN GSB STYLE


Simple and yummy recipe learnt from Usha bhat




Ingredients
Cabbage                                               - 1 cup finely chopped
Beans                                                    -  ½ cup, finely chopped
Grated coconut                                   -  ½ cup
Green chilly                                          -  5-6
Turmeric                                               -  ½ tsp
Mustard seeds                                     -   1 tsp
Methi seeds                                         -   ¼ tsp
Salt to taste
Oil for seasoning (preferably coconut oil)

Method

Heat oil in kadai, splutter mustard seeds, urad dal and methi seeds fry till light brown then add chopped vegetable, add salt and sprinkle little water.  Cover and cook in low flame.  Grind green chilly, coconut, turmeric into coarse paste adding just few drops of water.  Add this masala to cooked veggies mix well and cook for another 5-10 minutes till its dry.   Serve as side dish with rice.

Tips:- this can be prepared with only cabbage also.

BONDAS/SQUID PULIMUNCHI


One of the finger licking delicacies of “Namma Kudla” (Mangalore).   Its spicy and tangy dish which goes well with Neer dosa, sannas and boiled rice.


Ingredients


Squid                                      --    ½ kg cut into circles
Turmeric powder                 --     ¼ tsp
Dry red chilly                        --      8 to 10
Coriander seeds                   --      2 tsp
Pepper corns                        --      5  -  6
Cumin seeds                         --      ½  tsp
Fenugreek seeds                  --      ¼ tsp
Onion                                     --      one medium sized sliced
Tamarind                               --     one lemon size
Garlic cloves                         --      6  - 7
Oil for cooking
Curry leaves few

Method
Dry roast the red chillies, keep aside.  In the same pan dry roast remaining spices—coriander seeds, fenugreek seeds, pepper corns.  Then grind this with roasted red chilly, turmeric powder, garlic and tamarind into fine paste.   Heat oil in a pan add sliced onion, fry till light brown, add curry leaves and grounded masala.  Add little water (according to the required consistency) and cut and cleaned squid, cook in a low flame for 5 to 10 minutes.


Sunday, 2 September 2018

PEANUT CHUTNEY

This is a traditional Maharastrian dish, which is very aromatic and flavourful. This  can be used with vada pav, sandwiches, toasts as spread and  as side dish for dosa, meals etc. 


                      

Ingredients


  1. Peanuts                       -- 1 cup
  2. Red Chilly                    --  10 to 15
  3. Garlic Flakes               --   10 to 15
  4. Jeera(Cumin seeds)   --   ½ tsp
  5. Tamarind                     --    1 small piece
  6. Salt to taste
  7. Oil                               --    ¼ tsp

Method

                                  
Dry roast  the peanuts, then remove the skin, keep aside. Add oil in a kadai, fry garlic for a while, then add jeera, fry for a second, then add red chilly and fry till you get a nice aroma. In a mixer grinder, add all the fried items, salt and tamarind and grind it into coarse powder. 
      

Saturday, 11 August 2018

SURNA KOOT (FRIED YAM CURRY)



 Typical Konkani delicacy Surna koot goes well with hot rice and papad.




 INGREDIENTS
Yam                                                           --  ½ kg
Red chilly                                                   --   6-8
Grated coconut                                        --  1 cup
Coriander seeds                                       --  2 tsp
Methi seeds                                              -- 8-10
Hing                                                            --  ¼ tsp
Tamarind                                                   -- small piece
Mustard seeds                                         --  1 tsp
Curry leaves few
Salt to taste
Oil for cooking

Method

Cut yam in to small pieces, wash and strain then apply little salt, keep aside for 10 minutes then fry them till crisp and keep aside.

For masala
Heat little oil in a sizzling pan and fry red chilly for few seconds, then in the same oil add coriander seeds, methi seeds and hing, fry till nice aroma comes.  Then grind this with grated coconut, tamarind and fried red chilly into fine thick paste.  Add little water and boil for few minutes, then give tadka of mustard and curry leaves.  Then add fried yam pieces and mix well.
            

Friday, 15 June 2018

Kumbalakkayi majjige huli( Ash gourd butter milk curry)

Majjige huli is a very popular dish in Karnataka, with mild gravy, prepared using ash gourd, coconut, butter milk and minimum spices.  Since ash gourd is a very low calorie vegetable, its good for diabetic patients and helps in weight loss.
ingredients
Ash gourd                           --      250 gm
Grated coconut                 --       ½ cup
Green chilly                        --       4 to 5
Bengal gram/chana  dal   --       1 tbsp
Jeera                                    --       1 tsp
Mustard seeds                   --       ½ tsp
Coriander seeds                --        2 tsp
Turmeric powder              --        a pinch
Butter milk                         --        1  cup
Curry leaves few
Salt to taste

Method
Soak Bengal gram/chana dal in ¼ cup of water for 30 minutes.  Remove skin of ash gourd then cut into cubes.   Then pressure cook it with pinch of turmeric powder and salt for 1-2 whistles.  Grind coconut, soaked channa dal, green chillies, coriander seeds and jeera into fine paste.   Add this to cooked ash gourd, boil till its gravy becomes thick.  Then add butter milk and boil for few seconds.  Heat oil in seasoning pan, add mustard seeds and curry leaves.  Pour this on the curry.  Serve Kumbalakkayi majjige huli with steamed rice.




Jeere Saaru/ Jeera Rasam



Ingredients
Grated coconut                --    2tbsp
Jeera                                   --    1tsp
Green chilli                        --    5 to 6
Turmeric powder             --     ¼ tsp
Mustard seeds                  --    1tsp
Curry leaves few
Salt to taste  
Method
Slit green chillies, add salt and  1 cup of water and boil for 5 minutes.  Grind grated coconut, turmeric powder and jeera into fine paste.  Add this to green chilli water and boil  for 5 min. then give tadka of mustard seeds and curry leaves.



Thursday, 3 May 2018

MATHANGA ERISSERY (Kerala style Pumpkin Erissery)



Ingredients

Van Payar (Red Lobia)    --  ¼ cup
Pumpkin                            --   ½ kg
Grated coconut                --   1 cup
Garlic flakes                      --  2 to 3
Red chillies                        --  5 to 6
Jeera                                   --  ¼ tsp
Turmeric powder             --  ¼ tsp
Mustard seeds                  --  1 tsp
Curry leaves                      --  few
Salt to taste

Method

Soak lobia overnight, then pressure cook it for 2-3 whistles and keep aside.  Cut pumpkin into small pieces, add turmeric powder and salt, pressure cook for one whistle.   
Take ½ cup of grated coconut, garlic, jeera and red chillies into paste.  Add this masala to cooked pumpkin and lobia.  Boil it for few minutes.  Meanwile, dry roast ½ cup of grated coconut, sprinkle roasted coconut over the curry and give thadka of custard and curry leaves.
Yummy mathanga erissery ready.

Thursday, 26 April 2018

TAKKA POLO (BUTTERMILK DOSA)



Ingredients
Boiled rice                                  --  1 cup
Raw rice                                      --  1 cup
Grated coconut                         --  ¼ cup
Butter milk                                 --  ½  cup
Green chilly                                --   3-4
Salt to taste
Method
Soak raw rice and boiled rice for 2-3 hours.  Then grind it with butter milk, green chilly, grated coconut and salt into fine paste.
Heat tawa spread dosa batter, add little coconut oil over it, cover the lid, cook for few minutes,  turn it and cook for few minutes.
You can have it as it is or with any side dish or chutney.

TANDOORI JHEENGA



Ingredients
Jheenga (Jumbo Prawns)   --   15 nos
Butter                                   
For 1st Marination :-
Lemon juice                           --  60 ml
Red chilly powder                --  2-3 tsp
Garlic paste                           --  5 tsp
Ginger paste                         --   3 tsp
Salt to taste
For 2nd Marination :-
Hung curd                              --  100 gm
Carom seed (ajwain)           --   a pinch
Garam masala                      --    2 tsp

Method
Cut and clean the prawns and keep aside.  For the 1st marination,  mix all  the ingredients in a bowl and evenly rub the prawns with this marinate and keep aside for 15 mts.
Then for 2nd marination, put the hung curd in a bowl, add remaining ingredients, mix it gently, then add marinated prawns, mix it well, keep in Refrigerator for minimum 1 hour.
 Heat tawa, grease butter on tawa, then keep all the prawns, then baste with butter and roast again for a few minutes both sides.
Healthy yummy Tandoori Jheenga ready to eat.

Note:- for best result charcoal grill can be used for this. Here I used iron tawa.

ORU VADAKKAN MUTTA PORICHATHU/ EGG FRY



INGREDIENTS

Boiled egg                            --  5 nos
Garlic cloves                        --  5 to 6(finely chopped)
Mustard seeds                    --  ½ tsp
Curry leaves                        --   a few leaves
Turmeric powder               --   ¼ tsp
Coriander powder             --    1 tsp
Chilly powder                     --    2 tsp
Pepper powder                  --   ½ tsp
Garam masala                    --   ¼ tsp
Cooking oil                          --  2 tbsp (preferably coconut oil)
Coriander leaves                -- 1-2 tbsp finely chopped
Salt to taste                                              

Method

Heat oil in a thick bottom pan, add mustard seeds, when it splutter, add garlic and curry leaves. Fry till light brown.
Simmer the gas, add chilly powder, coriander powder, and salt and fry for few seconds(make sure it does not get burnt).
Then sprinkle little water, cut boiled eggs into halves, slowly place them over the masala.   Sprinkle garam masala and pepper powder, mix it slowly, so that masala gets coated evenly.
Finally sprinkle coriander leaves and roast it for few seconds.

This can be had as side dish for chapathi or rice or as a starter also.

Monday, 12 March 2018

EGG MASALA WITH COCONUT MILK



Ingredients

Egg                                         --  4 nos
Onion                                    --  2 medium sized
Green chilly                         --   3 – 4
Curry leaves                        --   2 springs
Garlic paste                         --  2 tsp
Ginger paste                       --  2 tsp
Turmeric powder               -- ¼ tsp
Chilly powder                     --  1 tbsp
Pepper powder                  --  1 tsp
Garam masala                    --  1 tsp
Coriander powder             --  1 tbsp
Tomato                                --  2 medium
Coriander leaves                --  1 tbsp chopped
Thick coconut milk            --  1 cup
Oil for cooking
Salt to taste

Method
Boil eggs and keep aside.  Heat oil in a kadai, add thinly sliced onions, fry little, add chopped green chilly, curry leaves, little salt, fry till onion turns light brown.  Add ginger and garlic paste and fry for a minute, then add turmeric powder, chilly powder, pepper powder, coriander powder and  garam masala and fry for 3-4 minutes, then add chopped tomatoes and fry till tomato gets cooked.  Once tomato is cooked, add little water, add salt to taste, bring it to boil then add boiled eggs(give cuts to the eggs so that masala gets coated evenly).

Then add chopped coriander leaves and thick coconut milk. Gently mix it with gravy, once it boils switch off the flame.
Serve with ghee rice or roti or appam.