Thursday 6 December 2012

Onion chutney

Grated coconut           -- ½ cup
Red chillies                 --  4 to 5 numbers
Chopped Onion           --  1 small size
Salt to taste


Method
Grind grated coconut, red chilly and half chopped onions into rough paste.  Then add remaining chopped onions  and salt.  Ready   to eat with Neer Dosa


Undi (steamed rice balls) with piyyava gojju

Undi  is  a breakfast dish  in  all  Konkani ‘s  home. Its  usually served with  ravo( thick jaggery syrup with cardamom) or piyava gojju  (spicy onion  gravy) or with any variety of  pickles..
This is very healthy  also.
Ingredients
2 cups of white rice
1cup of grated coconut
Salt to taste
Methi seeds ¼ tsp
Mustard seeds 1tsp
Urad dal  2 tsp
Oil  2 tbsp

Method:
  soak rice for  at least  4 to 5 hour.  then wash and drain it.   Coarsely   grind rice,  salt and coconut.  Heat oil in kadai   add mustard seeds when they splutter add methi (fenugreek or uluva)  seeds and urad  dal  fry till little  brown  then add  grinded rice mix  and stir till  it becomes thick consistency to make a ball. 

                                               Then turn the gas off  and  leave it to cool.  After cooling   make small small  balls from this  mix..as shown in pic   






then steam this balls  for 20 min.   Undi  is  ready to eat with ravo and piyyava  gojju..

   

MUSHTI POLO (DOSA)


White Rice                                         2 Cups
Urad Dal                                            ¼ CUP
Cooked Rice Or Rice Flakes (Avil)   ¼ CUP
METHOD
Soak rice and urad dal  for 2 hours. If using  rice flakes..soak it for  half an hour .
Grind all this into fine paste.  Add salt to taste.  Keep it for  6to8  hours for fermentation.
Heat  the dosa  tawa  and make thick dosa  close lid and cook the dosa  only one side no need to turn dosa.  Super soft dosa ready to eat..
Sabudana dosa(chowwary/sago)


Raw rice               2 cups
Urad dal                 ½ cup
Sabudana              ½ cup
Methi                     1tsp
Sugar                    1tsp
Salt                       to tatse
Method  
soak raw rice, urad dal, sabudana,  methi  for 4 to 5 hours.   Grind and keep to fermentation  over night.  Add salt and sugar.
You can make thick and thin  crisp  dosas
NEER DOSA  (PAAN POLO)
White Rice              ---   2 cups
Grated  coconut     ---   ¼ cup
Salt  to taste.

Method
Soak Rice for 2 hours.   Grind rice  with grated coconut into fine paste.  Make Dosa batter thinner than normal dosa batter.  Heat the thawa  pour the batter on heated thawa (don’t spread).   Cook  covered for 2-3 minutes.   Serve with Onion chutney or Honey or sugar syrup.  Goes well with spicy fish or chicken curry.
 

Wednesday 7 November 2012

Kothambari chutney (Coriander chutney)




Ingredients
Grated coconut               --   ½ cup
Red Chillies                    --     5-6
Coriander seeds             ---    ½ tsp
Mustard seeds               ---     ¼ tsp
Coconut oil                   ---     ½ tsp
Salt to taste
Curry leaves     few

Method
Grind  coconut, red chillies, salt   and coriander seeds   into a fine paste.  Tadka with mustard and curry  leaves.   Goes excellent with Dosa and Idli.

Andhra Chutney

Andhra Chutney

This is a very quick chutney  which can used for chappathi and poori.   I learnt this     from our neighbor aunty Sujata  she is from Rajamundry, Andra Pradesh. 

Ingredients
Besan  (kadala podi)               --    1  tbsp
 Chopped ginger                     --     ½ tsp
Chopped green chilly              --     ½ tbsp
Channa Dal   (kadala parippu)  --  1 tsp
Coriander leaves chopped      --- 1 tsp
Jeera                                            ½ tsp
Curry leaves                            ---  few
Oil                                           ---  1 tbsp

Method
Mix the besan in 1 cup of water  and keep aside.
heat kadai  put oil in it… add jeera  fry for 1 min.,   then add channa dal.  When it turns in to lightbrown add chopped ginger, green chilly, coriander leaves and curry leaves.    Fry  for 1 min.,  then add Besan water and stir for 2-3 min continuously  till it becomes thick  consistency.    Serve hot with chapathi or poori
 
Mysore Masala dosa chutney
Ingredients   
Red chillies                     ---  10 nos
Channa dal                    ---   1 tbsp
Ginger                            ---    ½ inch
Garlic                             ---    2  -  3  flakes
Clove                             ---    2  -  3
Cinnamon                    ---    ½ inch
Salt to taste
Method
Grind all ingredients in to a fine paste.    Core Ingredient of mysore masala Dosa.  This chutney is applied on the dosa.
 
Green chilly chutney


Ingredients
Grated coconut        --          ½ cup
Green chillies           ---         5  -  6
Curry leaves few
Oil for  tadka
Mustard                    ---        ¼ tsp
Salt to taste

Method
Grind coconut , salt and green chilly in to fine paste.  Temper with mustard and curry leaves.   Goes excellent with dosa  and chapathi.

RAISIN CHUTNEY (CHANDRA MANDAL)

RAISIN CHUTNEY (CHANDRA MANDAL)

This  is a special dish which I tasted only in VenkatRamana Temple, Thayyil, Kannur and that too during Navaratri season only.   My mom-in-law  used to prepare this very well and she taught me how to prepare.
Ingredient
Grated   coconut       1tbsp
Red chilly                    4 nos
Green chilly                3
Tamarind                      1 lime size ball
Jaggery                          1tbsp
Coriander  leaves         2tbsp chopped
Salt to taste
Raisins (kismiss)                 15 to 20

Method
Soak raisin in hot water  for 15 min.
Grind  grated coconut, chillies, salt , coriander leaves and jaggery into fine paste. Then   smash soaked raisin  and mix into  the  paste.  Then heat oil in kadai put mustard seeds and curry leaves..pour this on  the paste and mix well. U can store it in fridge for 1 week.

Salted Mango Chutney (mitta ambuli chutney)

In Konkani  Pickle is called  Nonche.  From olden days Konkanis are well known for their pickles and pappads.   Many  different varieties of pickles are made from different varieties of vegetables.   In these Mango plays  a vital role.  Unripe  mango  is used as fresh and salted for pickles.   To prepare salted mango, unripe mangoes in mango season are kept in ceramic jars alongwith water up to the neck lever of the jar and rock salt for a period of not less than 2-3 months.  These jars are kept away from sunlight and are tightly closed.   These salted mangoes  are called  Khola Ambo” or “Mitta Ambuli”.   These salted mangoes are used in non-mango season and mostly in rainy season to prepare quick chutneys and curries.



Ingredients:
salted mango        ---  ½ of big one or  an averaged sized one
 Gandari chilly      ---    10to 15   or          ( 3-4 green chilies)
A pinch of  asafetida  (hing—kaayam)
Coconut oil ½ tsp
Method:
Soak the mangoes in water for sometime to remove the excess salt. Discard the water. Grind mangoes ,green chilies and asafoetida to a smooth paste without adding much water. grind into smooth paste no need to add salt bcz mangoes have salt in it..take ground masala into boil  add ½ tsp coconut oil on top of it mix well.

Friday 2 November 2012

Jeere meere chutney(black pepper& cumin seed chutney)



Grated   coconut                         1cup
Red chilly roasted in little oil      5
Jeera                                           1tsp
Black pepper(meera)              2tsp
Tarmind  pulp                         ½ tsp
Salt to taste
Coconut oil                              1/2tsp
  
Method
Heat oil  fry jeera and meera for  2- 3 min. then let it to cool.
 Then grind it with  grated coconut, red chilly, salt and pulp..use little water when grind. Nice combi with white rice ..
 
Spicy chilly dates  chutney..



Dates                   10 to 15
Chilly          powder.     2tsp
crushed      garlic      1tsp
crushed      ginger      1 tsp
Lime juice             1tbsp
Methi    seeds         ¼ tsp
Mustard              1/2tsp
Curry leaves few
Sugar              1tsp
Oil.                   1tbsp
Hing                ½ tsp
 Method
Deseed dates and cut into 4.         Heat oil in pan add mustard seeds then add methi  fry for a min then add ginger and garlic fry it till  light brown.  then   add curry leaves, hing , chilly powder  fry it for 2 min..then  add   chopped dates and salt,  sugar  fry for a min.   switch  off the gas add lime juice.   Goes well with biryanis…

                                                                                 













Tuesday 30 October 2012

Rava ladu

Rava  ladu
    Ingredients for ladoo
Rava 1 cup
Sugar 1cup
Grated coconut 1/2cup
Water1/2 cup
Ghee 3to 4 tbsp
Milk ½ cup
Cardamom powder 1tsp
Raisins few..
Method  :heat  kadai   add 1tbsp of ghee  fry the raisons and grated coconut till light brown and keep aside..then add rava in remaining ghee  fry till colour change….and keep aside..
At the same time, Make sugar syrup. In a thick bottomed vessel add sugar and 1/2cups of water and make syrup to one string consistency.add  cardamom  powder  to it.turn off the gas.
Then add roasted rava ,fried coconut mix  to the sugur syrup  mix well  keep aside for 15 min till it cool little..then add lil milk to the mix  and remain ghee and prepare ball(laddu).
 

kozhi ada

KOZHI ADA
Kozhi ada is a tasty crispy snack, having spiced chicken stuffed in a crispy wrapper. This can be made with coconut and jaggery mix stuffing.
Ingredients
Wheat flour    --            1 cup

Water   for making dough

Salt   to taste

Ghee/Dalda(Vanaspathi)     -- 2 tbsp

Boiled  Chicken                  ---  1 cup

Onions                            ---   2nos

green Chilli                       --2

Ginger                            --  1 tbsp

Garlic                            --- 1 tbsp

Curry Leaves

red Chilli Powder      ---  1 tbsp

Turmeric                  --- ½ tbsp

Pepper Powder         ---    1 tsp

Garam Masala            ---  ½ tsp

Coconut Oil      for frying          

 Preparation steps
Make a soft dough out of wheat flour, using ghee, little salt and water. Keep it aside.
Cook the chicken, Adding salt, a pinch of turmeric powder, and pepper powder. Mince the cooked chicken properly.
Heat oil in a pan, and saute onions till it becomes golden brown. Add curry leaves, and ground ginger, garlic and green chilly   paste.
When the onion starts getting golden brown, add a little turmeric powder, red chilly powder, garam masala, and salt to taste.
Once all the spices are blended well in the mixture, add the minced chicken. Saute  this on low heat, till the mixture is fully dry. Switch off the stove.
Roll out small thin discs out of the dough. Add required chicken filling on one side and fold it from the other side. Seal the edges together in a pattern to form a crescent shape.
Heat oil in a pan, and add the adas one by one, and fry on medium heat till slightly golden   color.
Note : The oil should be on medium heat. If it's too hot, the dough will be only cooked on the outside, and if it's too low heat, the adas will be too oily.

Saturday 27 October 2012

DUM MURG KI KACHCHI BIRYANI



I learnt this biryani from NDTV  Cookery Show.     Its  really tasty  and easy to prepare.
 INGREDIENTS
Basmati    Rice        ½ kg
Chicken                   1   kg
Onions                    4
Milk                       1cup
Kesar                     ½ tsp
Lemon juice         1 tsp
FOR   MARINATION
Ginger-Garlic paste         2 tbsp
Turmeric powder            1 tsp
Curd                                  1 cup
chilly powder                  1 tsp
salt  to taste
SPICES FOR MARINATION
cloves                             4
cinnamon                      1”
Green chilly                    2
Jeera                            ½ tsp
black  cardamom         1
WHOLE SPICES FOR RICE
Cloves                            2
Green cardamom        2
Cinnamon                     ½”
Salt to taste.
FOR DUM
Dough made from atta and water.
METHOD
Soak basmati rice for half  an hour.

Marinate the chicken with curd, turmeric, salt, chilly powder and ginger-garlic paste.

Grind all the spices for the chicken in a mortar and add to the marinade. Leave the chicken to marinate for an hour minimum or up to four hours.


Heat 2 Tbsp of refined oil in a pan. Saute the onions, till they turn golden brown. Keep aside.

Put the rice into the cooking vessel and add the requisite amount of water. Add the whole spices and the salt. Cover and let it cook till the water is absorbed.

Put the milk into a saucepan and heat till it becomes slightly warm. Add the saffron and stir till the milk takes on the color of saffron. Keep aside.

Crumple half the burnt onions and add it to the marinated chicken. Put back in fridge for half an hour.


                                          
       




To Layer The Biryani:

In a handi or an appropriate biryani cooking vessel:  put 1 tbsp oil and heat. Add the chicken and cook on high heat till chicken takes on a light brown color and is half cooked.

Lower the flame; flatten the chicken to form a layer. Put chopped coriander and green chillies on top.

Put all the rice on top of this layer and smoothen out. Pour in the saffron infused milk over the rice and add the lemon juice.

Cover the vessel and make long snake off the dough by rolling in on the counter and use it to seal the top of the cooking vessel.

Let the biryani cook on a very slow fire till the seal is hard and the rice looks fully cooked.

Serve hot  with salad and dates chutney or lime pickle.