Monday, July 21, 2014

Maddur Vade





'Maddur Vade' needs no introduction. You can have the best and authentic Maddur Vada's at the Maddur  Railway Station.

Ingredients:
Chiroti Rava- 1 cup
Rice flour- 1/2 cup
Maida-1/4 cup
Green Chili- 5-6
Ginger grated- 1 tsp
Curry leaves- 8-10
Cashews- 8-10
Onion- 2
Hot oil/ Melted Ghee- 2 tbsp
Oil for deep frying
Salt to taste

Method:
Mix all the flours in a bowl and add salt. Add hot oil/Melted ghee to the flour and mix well. Now add cut onions,green chilies, ginger paste,curry leaves, cashews and mix well. Leave the mixture for 10-15 mins. The water in the onions will leave some water and make the dough soft. Add very little water and make the dough. Divide into small equal balls and flatten it on a plastic sheet with a drop of oil or flatten it with your hands.
Heat oil in a kadai. Drop the flattened balls into the oil and fry on medium heat. Turn over and fry until it turns golden color on both sides.
Serve hot with coconut chutney and enjoy with afternoon tea or coffee.

Thursday, July 17, 2014

Dosakai Tovve/ Dal




Ingredient:
Dosakai- 1 small
Tuvar dal/ green gram- 1 cup
Lemon juice- 1 tbsp
Salt to taste
Cilantro cut- 1 tsp


For Seasoning:
Oil- 1 tsp
Mustard seeds- 1 tsp
Jeera- 1 tsp
Green chili- 3-4
Ginger - 1/2 inch
Red Chili- 1-2
Curry leaves- 4-5

Method:
Pressure cook Tuvar/green gram dal. If using green gram, fry for 1-2 mins before cooking.
Cut the Dosakai into small pieces. Add water and cook it until soft.
Take a pan. Add oil and prepare the seasoning. Add cooked Dosakai, Boiled dal and allow it to boil for 3-5 mins. Add salt and lemon juice. Mix well and top it with cilantro.
Serve with rice or chapati.



Vegetable Pulav





Ingredient:
Green chillies- 4 (add more if you want it spicy)
Ginger- 1/2 inch
Mint- 10-12 leaves
Garlic-1-2 clove
Dhania powder- 2 tsp
Kasuri methi- 2 tsp
Kaala jeera-1/2 tsp
Cloves- 1-2
Cinnamon - 1-2
Coconut milk- 1cup
Onion cut- 1 cup
Mixed veg- 1 cup frozen mixed veg 
Basmati Rice-4 cups
Water- 8 cups
Lemon juice- 2 tbsp
Oil- 3 tbsp
Turmeric- 1 tsp
Cashews- 8-10
Salt to taste

Method:
Make a paste of green chillies,ginger,mint and garlic. Keep it aside.
Fry cinnamon,cloves and kaala jeera in a drop of oil. Grind along with the green chili,ginger,mint paste.
Take a pan. Add coriander powder,kasuri methi,haldi. Add onion and saute until brown. Now add mixed vegetables,cashews,ground paste and saute for a minute or so. Add Basamati rice directly to the pan and fry for 5 mins. Add salt. Mix well.
Now add 8 cups of water and cook on a medium flame. Add lemon juice after its fully cooked or add lemon juice when the rice is half done. Serve with cucumber raitha or gravy.

Thursday, June 26, 2014

Oorvatlu




'Oorvatlu' is a kind of special/traditional Gojju, well known Sankethi recipe and my husband's favorite dish. Thanks to my Sister-in-law Smt. Lakshmi, who gave me this recipe and is also an awesome cook.. It's very simple and easy to make.

Ingredients:
Green Chili  OR Red Chili- 5-7
Mustard seed powder/ Sasive - 1/2 tsp
Rice-1 tsp
Cilantro cut- 2 tsp
Coconut- 1cup
Turmeric- 1 tsp
Jaggery powder- 2 tbsp
Tamarind- size of a small lemon
Salt to taste
Capsicum cut- 1 cup

Seasoning:
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Red chili- 2 nos
Curry leaves- 4-5
Turmeric- 1/2 tsp
Hing - a pinch

Method:
Take a pan and do the seasoning. Add cut capsicum and close the lid for a few minutes until it becomes tender.
Grind green chili, mustard seed powder, cilantro,turmeric,tamarind, rice,coconut with water to a smooth paste. Add this paste to the cooked capsicum. Add jaggery and salt. Boil for a few minutes and the Oorvatlu is ready. Serve hot with Rice and ghee.

P.S. You can also use Sweet Pumpkin, Surti Papdi Lilva( Avarekai), Lady's finger, unripe green Tomato.



Monday, May 5, 2014

Dosakai/ Mangalore Cucumber Pickle




A quick and crunchy pickle.

Ingredients:
Dosakai (fresh and firm)- 4 small ones
Deep pickle powder- 6 tbsp
Mustard seeds powdered- 1 tsp
Turmeric powder- 2 tbsp
Salt

Seasoning:
Peanut/ Sesame seed oil- 4tbsp
Mustard seeds- 2 tsp
Hing- 1/4 tsp

Method:
Wash and dry thoroughly the cucumbers. Cut into half, discard the seeds and cut into small pieces. Add salt, pickle powder, mustard seed powder, turmeric powder and mix well.
Add seasoning to this mixture after it is cooled down completely. Mix well and serve.



Tuesday, April 15, 2014

Poha/Avalakki Voggarane



Ingredients:
Avalakki (Thick)/ Poha- 2 cups
Grated coconut- 1/2 cup
Vegetables- bell pepper(any color), brinjals
Peanuts- 2-3 tbsp/ 50 gms
Green chillies- 4-5
Lemon juice- 2tsp
Coriander leaves cut- 2 tbsp
Salt to taste
Sugar- 1/2 tsp

For Seasoning:
Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Urad dal- 1 tsp
Chana dal- 1 tsp
Curry leaves- 5-6
Red chili- 2-3
Methi/fenugreek powder- 1/4 tsp
Turmeric-1/4 tsp

Method:
Wash and soak the Avalakki in little water for half hour. Cut the vegetables. Fry the peanuts in oil and keep it aside.
Take a pan. Add Oil, do seasoning with the above ingredients. Add bell pepper and brinjals and cook until soft. Now add soaked avalakki. Add salt and sugar. Mix well and keep on medium flame for 10mins. Now add lemon juice, coriander/cilantro leaves,coconut gratings and peanuts. Mix well and serve with curd.










Tuesday, February 25, 2014

Cilantro Chutney with Avocado



Ingredients:
Avocado- 1 ripe
Cilantro- 1 big bunch
Green chillies- 10-12
Dhania-Jeera powder- 1 tsp
Lemon juice- 1/2 cup
Olive oil- 2 tbsp
Salt to taste

Method:
In a blender/mixer add cut avocado's, washed and cut cilantro leaves,green chillies,dhania-jeera powder,lemon juice,Olive oil,salt. Add very little water and grind to a smooth paste. The chutney will be creamy, smooth and tastes yummy. You can use this chutney as a spread for sandwich, eat with chapatis/parathas,samosas,bondas,pakoras etc etc...
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