Dry roast gratedcoconut and garlic in medium heat. Fry till
coconut turns dark brown colour, then add fennel seeds, red chilly powder and
garam masala fry for 2 min. Then allow it to cool then grind into fine paste.
Heat oil in kadai add mustard seeds
and curry leaves fry for a min. Then add chopped onions fry till light brown,
then add slit green chilly and chopped tomatoes fry for a while then add jeera
powder fry for a min. Then add dry roasted coconut paste, salt and little water
mix well and cook in low flames till gravy becomes thick.
Tasty varutharacha thakkali curry
ready to serve with chapathi or rice.
this recipe from Indira R Prabhu Maayi.Thank you for this easy and flavourful recipe.
curry leaves and coriander leaves
onions-15 to 20
cloves-3 to 4
in a kadai add salt in it, add grated coconut and jeera.Lower the flame, add rice flour keep stirring
until it reaches dough consistency.After cooling down make small balls from the dough.Steam the balls in steamer/idly cooker for 5
to 10 minutes.meanwhile, take a mixer
add shallots, red chilli, tomato and garlic grind it as powder without adding
water.Heat oil in a pan, add mustard
seeds, curry leaves then add onion paste fry for a while add steamed rice balls
mix well, cover and cook for 5 minutes in a low flame.Add chopped coriander leaves and serve hot.
Theeyal is a typical
kerala dish.Ulli theeyal is prepared
with small onions/shallots.It goes
well with hot steaming rice and papad.For a change I tried it with Mangalore special Neer dosa and it proved
to be a very good combination.
Small onion250 gms
Coriander seeds2 tsp
Red chillies6 to
Mustard seeds½ tsp
Curry leaves few
Oil for cooking
Peel the skin of onions
and keep aside. If onion is big cut them into 2.
Dry fry the grated coconut, red chilli,
coriander seeds, and small onion 4 to 5 fry them till brown colour.
Let it cool for some time,
then grind into fine paste.
Heat oil in kadai add
mustard seeds when it pop up add curry leaves and small onions fry till light
then add grounded paste
mix well do not add too much water this gravy should be thick, boil it for 5 to 10 min.
Ulli theeyal ready to
serve with dosa or boiled steaming rice.
I saw this
in another food page “KAF’ posted by Archana Kamath Prabhu for dosa theme.I got tempted and thought of preparing this
for next day breakfast.
Dosa rice/raw rice-1 cup
Methi seeds- 1 ½ tsp
Puffed rice-¾ cup
rice, urad dal and methi seeds for 2-3 hours. Soak charumburi(puffed rice) in
water for 10 minutes.after soaking
strain the excess water out of charumburi and grind it with soaked rice, urad
dal and methi seeds into fine paste.add salt and leave for fermentation over night
tawa, apply 1 tsp of oil take a ladleful of batter and pour on tawa (don’t
spread too much) roast on both sides.Serve hot with any chutneys.
Egg sandwich is one of the few snacks available
in Indian Coffee House outlets.After
cutlets and samosas egg sandwich comes to third position in snacks division in
the ICH outlets.This is one of my
favourite snack.Whenever I visit ICH
outlet I surely have this.
Boiled egg5 to 6
Bread slice10 to 15
Pepper powder1 tsp
Salt to taste
Boil egg then smash it and keep
Add pepper powder and salt and mix well.
Cut bread edges then apply butter on
it then keep egg mix again take one slice bread apply butter keep over, press
egg sandwitch ready to serve with
hot coffee or tea.
Konkanis love tingalavre. TingaLavare or white beans is the
most commonly used bean in the konkani cuisine. Normally this curry is prepared
with potato and tomato. Today I tried an easy method with white bean. Thisdish is the favourite dish of everyone in my
home.Samerecipe can be tried with green peas also. Beans
need to be soaked for 3 to 4 hours. It saves cooking time.
White bean/tingalavare1 cup
red chilly powder 2tsp to 3tsp
hing powder¼ tsp
mustard seeds½ tsp
curry leaves few
salt to taste
oil for cooking
soak white beans for 3 to 4 hours then pressure cook for 3 to
Heat3tsp of oil in
kadaiadd mustard seeds, curry leaves,
hing powder and broken red chilly fry
for 1min. Then add chopped tomatoes fry till smashy then add red chilly powder
fry for a min. Then add cooked beans and salt. Boil it for 5 to 10 min.
Tingavare vaagu ready to serve with rice and rasam.
This is my uncle’s
experiment.One day he sent me the
picture of Mint chicken and we got tempted.Immediately I askedhim and he sent
the recipe thru whatsapp.I prepared the
dish on the very same day andI like
tothank my uncle JayBappa for this
or 3 tsp
Green chilly4 to 5
Coriander powder2 tsp
Garam masala1 tsp
Turmeric powder¼ tsp
Cloves4 to 5
Onion finely chopped2
Ginger garlic paste2 or 3 tsp
Cut and clean chicken and
Take one bowl add curd,
red chilly powder,salt and turmeric
powder and mix well.Beat till it
becomes thick paste.
Then add chicken pieces
into it mix well keep aside for at least 30 min.
Finely chop onions, green
chilliesand tomatoand keep aside.
Heat oil in kadai add bay
leaves, cinnamon,cloves, and black cardamom sauté till nice
Add chopped onions sauté
till translucent. Add ginger garlic paste fry till onion turn into brown.Then add coriander powder fryfor a min.Addchoppedtomato, mint leaves and green chill fry till
smashy then add little water to get thick paste add marinated chicken mix
well.Do notadd much water, gravy should be thick. When chicken half
cooked add garam masala powder mix well check salt and spice level.If u need more spice then add some more
chilly powder and cook till done.
Tasty mint chicken ready
to serve with parartha,chapathi or
My Page Geethas Rasoi’s 2nd Birthday.My page mainly focuses on traditional and
authentic Konkani dishes.Onthis veryoccation I want to present a dish called “Hindori/Indori” which my
hubby’s Grand Mother usedto prepare
well.I learnt this from my Mother
–in-law.This has two variants, one is
Boiled Rice Kana Hindoriand the other
one is Beaten Rice Hindori.Here Iprepared the Beaten Rice Hindori and I
dedicate this very dish to my hubby’s Grand Mom and mypagefollowers.
¼ cup water in kadaiaddjaggeryboil it till it melts. Then add grated coconut and mix well.Cook till thejaggery syrup one or 2 thread consistency.(Take little syrup on finger tip when pressing
itone or 2 threads should be seen.)Then add ½ tsp ghee mix well.Let
it cool for 2 min.
add cardamom powder and fried beaten rice flakes powder mix well.
small bowl with little ghee add this mix and tap well.Thenunmold it on greased plate.(Do
not allow this mix to cool, if it cools
this mix will get hardu won’t be able prepare indori from it.Prepare it when mix is hot)
it cool for sometimes. Then store in air tight container.