I learnt this recipe from another
group prepared by Asha Radhakrishna Shenoy.Really quick and aromatic recipe.
Potato ½ kg
Red chillies5 to 8
Turmeric powder¼ tsp
Curry leaves few
Oil for cooking
Peel the boiled potato & cut into
Dry roast the garlic, chilli, curry
leaves.When it cools crush with mortar &pestle or u can pulse it in mixer without adding water.
Heat oil in a pan add crushed masala
and fry till nice aroma comes then add turmeric, potato cubes and salt to taste,
mix well and roast it for few minutes in low flame. Urulai idicha masala ready
Pressure cook sliced jack fruit seeds
with turmeric powder, chilly powder, pepper powder and little water cook for 1
or 2 whistles.
Let it cool for some time.
Heat oil in kadai add mustard seeds
when it splutter add crushed garlic fry for a min then add sliced green chilly,
sliced tendle and salt, add little water and cook , when it is half done add cooked jack fruit
seeds and grated coconut mix well. Cook till it becomes dry.
I Learntthis from Usha bhat akka. It was really anew dish for me. Thank you so much ushakka for this fabulous
recipe. Loved it a lot, will be preparing it oftenJ
Jack fruit seeds½ cup sliced
Colocasia(mande/chembu)½ cup sliced
salted mango1 sliced
Chilli powder1 tbsp
Mustard seeds½ tsp
Oil1 or 2 tsp
Curry leaves few
Pressure cook all sliced mande, jack
fruit seeds and bitter gourd for 1 or 2 whistles. And keep aside.
Heat oil, add mustard seeds when it
curry leaves, then add chilli powder
& hing powder fry carefully for a min.Then add cooked veg andsalted
mango slices add little water and cook it for 5 to 10 min.check salt because mango is already salted,
add if required.
Serve this with idly dosa, but I loved it withboiled steaming rice too J
Peel the outer skin of beetroot then
slice lengthwise and keep aside.Heat
oil add crushed garlic fry till light brown then add chilly powder fry for a
minute add chopped beetroot slices and salt,mix it well add little water cover and cook till done.If adding grated coconut add when the stir
fry is fully done then cook for another 2-3 minutes.Tasty stir fry ready to serve with rice .
Ivy grourd/garkin is called “Tendle”
in Konkani and kovakka in Malayalam, tondekkai in kannada etc.Talasani in Konkani is a kind of stir
fry.It is seasoned with garlic.Tendla talasani is very easy to prepare and
amazingly delicious particularly when the tendle is very tender.Ivy gourd has to be flattened out using
pestle (do not crush them) marinate with little salt and keep for 10-15 minutes
so that salt gets evenly distributed in the dish.It is better to prepare in coconut oil but
any other oil also can be used.I am
using tendle from my kitchen garden.
Tendle-- 30 to 40
Chilly powder--1 to 2 tsp
Garlic crushed-- 10 to 12 flakes
tendle and flatten each one without breaking it apart with pestle.
When all are flattened add 1 tsp of salt and mix
thoroughly and keep aside for 10 to 15 minutes.
Heat oil in a kadai/pan add crushed garlic fry
till garlic turns completely brown.Add
chilly powder fry for one minute then add flattened tendles, sprinkle little
water over it, mix well cook till tendle turns light brown, stir occasionally
so that every tendles roast evenly.Serve hot with dal and rice.
Boil 2 cups
of water then add soya chunks boil it for 2 minutes.Switch off gas,close
the lid and keep aside for 5 minutes then drain water. Wash it with plain water squeeze all water
Heat 1 tbsp
of oil in kadai add squeezed soya chunks and fry till colour changes to light
brown.Then remove from oil and keep
In the same
oil add onion, fry till light brown then add ginger garlic paste fry till nice
aroma comes then add green chilly, pepper powder,salt and garam masala powder fry for 2 to 3
minutes.Then add chopped tomatoes fry
for min then add fried soya chunks mix it well add ½ cup water and boil it for
5 to 10minutes. (If you require more
gravy add 1 cup water).
Wow its a
wonderful feeling. My page has crossed the milestone of 1000 likes.I would like to thank all my well wishers and
supporters for helping me achieve this.Without your support this was not at all possible.Although I was not updating my page regularly
because of various reasons, my supporters never stopped encouraging me. Once
again thank you all for making my page so worthy. I expect the same kind of
support and encouragement in future also and wish to touch next target of 10000
all my friends to send me feedback and pics of recipes tried by all …thank you
all once again :)
1000 likes and sharing the happiness with all my wellwishers--presenting Avil
Heat 1 tsp
of ghee in a pan, fry raisins and cashew nuts separately and keep aside.
Add ¼ cup of
water to jaggery boil till it melts then strain to remove the impurities and
remaining ghee in a pan, add avil(poha) fry till it changes colour and nice
boil the milk adding ¼ cup of water, add roasted poha and mix it well when it
boils, and cook till poha becomes soft and milk reduces a little.Thenadd jaggery syrup and cardamom powder and stir continuously for one or 2
minutes without allowing it to boil.
the flame, garnish with fried cashew nuts and raisins, keep it for 10 to 15
minutes then serve.
and tomatoes prepare puree and keep aside.
water to tamarindsoak it for 10 minutes
then prepare pulp and keep aside.
Heat oil in
kadaiadd chopped onion till light pink
then add chopped garlic fry till onion becomes light brown. Then add chilly
powder, methi powder, coriander powder, turmeric powder, chopped 1 tbsp of
coriander leaves and jeera powder and fry for few minutes . Then add ginger
tomato puree and tamarind pulp and mix well and fry for 2 minutes. Then add water for
gravy, add remaining coriander leaves and boil it for 5 to 10 min.
slit in eggs and add to gravy and boil it in medium flame 5 to 10 min.
be little thick. Serve it with rice or roti.