Beetroot upkari/stir fry (seasoned with garlic)

Ingredients

Beetroot                             --  500 gms

Red chilly powder             --  1 tsp

Garlic                                   --  6 to 7 flakes

Oil                                         --  1 or 2 tsp

Grated coconut optional

Salt to taste

Method

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 .

Tendle Talasani (Ivy gourd stir fry)

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.

 

Ingredients

Tendle                                  --  30 to 40

Oil                                          --  2 tbsp

Chilly powder                      --  1 to 2 tsp

Garlic crushed                      -- 10 to 12 flakes

Method

Wash 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.

 

 

 

 

 

 

 

Ven pongal with spicy tomato chutney

Ingredients

Raw rice                               -- 1 cup

Moong dal                           -- ½ cup

Ginger finely chopped      --  1 tsp

Hing                                      --  a pinch

Jeera                                      --  1 tsp

Green chilly                          --  2-3 finely chopped

turmeric powder                 -- 1/4 tsp

Crushed pepper                   --  1 tsp

Cashew nut pieces              --  1 or 2 tsp

Curry leaves                         --  1 spring

Ghee                                      --  2 tbsp

Method

Wash rice and moong dal together and keep aside.

In a pressure cooker add ghee when it heats add jeera, pinch of hing, turmeric powder,  chopped ginger, curry leaves, green chillies and cashew nuts fry for a minute. 

Then add washed rice and dal together.  Add 3½ to 4 cups of water, add salt to taste and pressure cook for 2-3 whistles.  Let it cool for some time. Pongal is ready.

Spicy tomato chutney is very good combination to ven pongal.

 

Spicy Tomato chutney

Ingredients

1 big onion chopped

2 medium sized tomatoes chopped

3 garlic flakes

1 inch ginger finely chopped

1 tsp of coriander powder

3-4 red chillies

2 tsp chopped coriander leaves

1 tsp oil

Method

Heat the oil in a pan add all the ingredients fry till colour changes.  Let it cool for some time grind it to smooth paste adding little salt and water.  Serve with pongal.

Soya chunks pepper masala

Small soya chunks                            1 cup

Onion chopped                                 ½ cup

Tomatoes chopped                          2

Green chilly chopped                      3 to 4

Garam masala powder                   ¼ tsp

Black pepper powder                     2 tsp

Oil  for cooking

 

Method

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 from it.

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 aside.

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).

Pepper soya ready to serve with chappathi. 

                                                  

      

Avil payasam /poha godshe

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 likes.

I request all my friends to send me feedback and pics of recipes tried by all …thank you all once again :)

Celebrating 1000 likes and sharing the happiness with all my wellwishers--presenting Avil payasam

 

 

 

Ingredients

Rice flakes thick(avil)                     1 cup

Milk                                                  ½ litre

Jaggery                                             ½ cup

Ghee                                                 1 tbsp

Raisins                                              1 tbsp

Cashew nuts                                    1 tbsp

Cardamom powder                        ½ tsp

Method

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 keep aside.

Heat remaining ghee in a pan, add avil(poha) fry till it changes colour and nice aroma comes. 

Meanwhile, 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.  Then  add jaggery syrup and cardamom powder and stir continuously for one or 2 minutes without allowing it to boil.

Switch off the flame, garnish with fried cashew nuts and raisins, keep it for 10 to 15 minutes then serve.

 

 

 

 

 

 

 

 

Andhra Style – Spicy Egg Curry

Boiled egg                               3 to 4

Tomatoes                                2

Onion chopped                      ½ cup

Garlic finely chopped           3 to 4

Tamarind paste                     1 tbsp

Turmeric                                   ½ tsp

Coriander powder                   ½ tbsp

Jeera powder                            1 tsp

Methi powder                           ¼ tsp

Ginger                                         1 inch

Red chilly powder                     2 to 3 tsp

Coriander leaves                       2 tbsp

 

Method

Take ginger and tomatoes prepare puree and keep aside.

Add warm water to tamarind  soak it for 10 minutes then prepare pulp and keep aside.

Heat oil in kadai  add 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.

Then make slit in eggs and add to gravy and boil it in medium flame 5 to 10 min.

Gravy should be little thick. Serve it with rice or roti.          

Prawns 65

Ingredients

Prawns cleaned                                            1 cup (20 to 30)

Chilly-powder                                               2 to 3 tsp

Ginger garlic paste                                      1 tbsp

Corn flour                                                      2 tbsp

Rice flour                                                       1 tsp

Curry leaves few

Oil for shallow fry

 

Method

 

 

Clean and wash the prawns remove excess water and keep side.

Take a bowl add chilly-powder,   ginger garlic paste, salt, corn flour, rice powder, lemon juice add little water and make thick paste.  Then add prawns mix it well keep aside for at least 30 min.

Heat oil in frying pan slowly keep all marinated prawns  fry till  half- done

then turn over add little curry leaves fry both sides till done.

 

Serve with lemon slice and onion rings.

Enjoy your prawns 65 J

 

 

 

 

 

 

 

 

 

Alva mande sasam (tarrow root/chembu curry

Ingredients

Alva mande                                      ½ kg

Grated coconut                               1 cup

Red chilly                                         7 to 8

Mustard seeds                                1 tsp

Tamarind                                          peanut size

Curd                                                   ¼ cup

Curry leaves  few

Oil                                                       1 tsp

Salt to taste

 

Method

Peel outer skin of  alva mande  and cut them into big cubes.

Add little water cook till done or u can cook it in cooker till 1 whistle.

Grind coconut, red chilly and tamarind into fine paste.

Add this paste to cooked alva mande add salt and boil it for 5 to 10 min.

Then add ¼ cup beaten curd,  mix it well slowly boil it for 2 min.

Heat oil in seasoning pan add mustard seeds and curry leaves fry for a minute,  pour this on curry.  Alva mande sasam ready to serve.

Enjoy with hot steaming rice.

 

 

Jeeve Kadgi Hinga Udha( Breadfruit spicy curry)

Ingredients

Bread fruit/jeeve kadgi   pieces                           -  2 cups

Red chilly  powder                                                  -   1 tbsp

Tamarind                                                                  -   1 tbsp

Hing  powder                                                           -   ½ tsp

Coconut oil                                                               -   1 or 2 tsp

 

Method

Peel outer skin of bread fruit and discard the white portion  in the centre then cut into small pieces.  Take one vessel, add little water and boil it its  half  cooked.  Then add chilly powder, tamarind pulp, hing and salt.  Gravy should be little thick not watery.  Boil it till done, switch off the gas add one or two tsp of coconut oil and mix well.   Serve hot with rice, dosa,  idly etc.

 

Jeev kadgi podi / breadfruit fritter

This is one of my favourite vegetable.  Bread fruit is used in many Konkani dishes.  In Konkani its called “jeeve Kadgi”, in Malayalam “kadachakka/seemachakka”.   We generally prepare number of dishes using jeeve kadgi.  We had a huge tree in our neighbourhood plot which was owned by my hubby’s friends.   They were not at all aware the use of that fruit till one day they tasted the jeeve kadgi podi from my home,  they liked it very much and took the raw kadgi home and prepared from there taking recipe from me.   Surely you all will like it.

 

Ingredients

Breadfruit slices                               -      10 to 15

Chilly powder                                   -      2 to 3 tsp

Hing powder                                    -       ¼ tsp

Rice flour                                          -       2 to 3 tbsp

Salt to taste

Oil for deep frying

Method

Peel the outer skin of the jeev kadgi (breadfruit) and remove the centre core.  (Do not throw away its skin we can prepare tasty stir fry from it).   

Make slices from it. Take one bowl add chilly powder, salt, hing and little water and make thick paste. Then add sliced breadfruit mix well so masala  gets coated evenly then keep aside for 10 to 15 min.

Then coat marinated slices in rice flour both sides. Slowly tap it so that excess flour is removed and keep aside.

Heat oil in deep frying pan and fry both sides until brown colour.

Remove from oil and serve hot as snack with tea, coffee or as a side dish with rice.

Rice, dalithoy with jeev kadgi podi makes awesome combo.

 

Wheat flour banana buns (Manglore Buns)

Mangalore Buns is a very popular breakfast item in almost all the hotels, restaurants and coffee shops in Mangalore.  They serve this with sambar and chutney.  It can be had without any side dish also.  I love Buns its a nostalgic breakfast for me because my Mamamma (Grand mother ) used to prepare this.  This was my favourite breakfast and when I used to stay with Mamamma’s home during my college days she used to prepare this once in a week.  Originally its prepared from maida but since we have stopped using maida long back I had not prepared it for long but my hubby and son loved this item I tried with wheat flour, surprisingly it gave better taste than maida but colour wise little different.  And it is safe and healthy too.

Ingredients

Wheat flour                               -  ½ kg

Ripe bananas                            -   4 to 5

Sugar                                          -   8 to 10 tbsp

Salt to taste

Baking soda                               -  ½ tsp

Curd                                            -  ½ cup

Oil                                                -  2 tbsp

Oil for deep frying

Extra flour for dusting

 

Method

Peel and slice the banana and smash them then add sugar, baking soda, curd and salt mix it well.  Heat 2 tbsp of oil and pour it on the curd mix. (if you do like this you get fluffier buns).  Then add flour to the mixture little by little and knead it well and prepare sticky dough.  (do not prepare hard dough, we need wet and rubbery dough for preparing buns).  Cove the bowl and allow it to rest in room temperature for 7-8 hours for fermentation.

After fermentation knead it well and prepare small balls, dust it in plane flour  and roll into thick poories.  Heat oil in a deep frying pan lower the flame to medium heat.  As soon as you drop the poories into oil it puffs up, turnover, fry both sides till golden brown, remove the Buns form oil.   Serve hot with chutney or sambar.  It tastes while it is hot, but it can be stored for one or two days in room temperature.