Saturday 13 April 2013

Karathe podi (kaipapka fry)

Kaipakka (karathe, (Bitter gourd)                 --  ½ kg
Chilly powder                                               --  2 tsp
Hing                                                             -- ¼ tsp
Rice flour or corn flour                                  --  2 tbsp
Salt to taste
Oil for deep frying

Wash the  kaipapkka and  cut into round   rings,   apply salt and keep it for 10 min. Then   add chilly powder,   hing powder. Mix it will    keep  this for  30 min.  Add rice flour or  corn flour.  Mix it and   deep fry them.  This is one of the main items in the Konkani traditional festival thali.

Peanut chutney( shenga chutney)

Coconut                              1cup
Peanuts                               1cup
Red chilly                             10
Garlic   crashed                   8 to 9 cloves
Salt to taste
Dry   roast the coconut   till   brown.  Then dry roast the peanuts till nice aroma come. Heat oil in kadai  fry the garlic till dark brown.   When roasted ingredients cool. Powder them one buy one. 1st make powder of red chilly and garlic.  Pour in a  bowl. Then powder peanuts, then salt and fried coconut make powder. Mix all and store it a air tight jar.  You can keep this for 10 to 15 days.

Moong dal and urad dal idli

   I got  this recipe from “KKKMKT” Food Page   thanks Uma Prem Kumar for recipe.  It very healthy  no rice is added to this so we can prepare this on fasting .  Good for Diabetic patients.

Moong dal      1cup
Urad  dal          1cup
Salt to taste.
Method    soak  moong dal and urad dal  in different bowl  for 4 to 5 hour.

Then  grind urad dal with little water like normal idly batter, then add moong dal  and grind that like rava  add salt mix it well. Keep it for fermentation 6to 8 hours.
Mix the idli batter  steam the the idlis for 15 to 20 min. Serve with sambar and peanut chutney.

Karela pickle (bitter gourd)

This is  Vidya Baindur  Aunty  recipe.  I done little variation  because  I didnt get small karela ‘s to prepare stuff pickle.   I tried this today it tastes very good with dal and rice.  Easy to prepare  and yummy too because  we all love karela.  Thanks you  Vidya Aunty for your superb recipe.

Bitter gourd                   500gm
Garlic                              20 to25 cloves
Chilly powder               4 – 5 tbsp (depends on your taste)
Coconut oil                    2 tbsp
Salt to taste

Cut karela into slices and remove the the seeds.
Shallow fry the karelas till little brown.
Peel the garlic then grind it with salt and chilly powder.
Mix it well with  fried karelas. When it cools store it in air tight jar.
You can keep this pickle in fridge for more than 15 days.