Monday, April 25, 2016

Benda sasam - 2

I have already posted Benda sasam here which is my fav ...today am posting one more way of preparing this sasam and it's a quiet simple easy recipe which is very healthy and so quick to make if you have shallowfried Okra that it's awesome !...Thanks to Suchitra of  Su's Healthy living who had invited me to do a guest post on her blog and I have shared this recipe in her blog too ...which I had learnt it from my mom ...Let me tell you something more about Suchitra's blog has so many healthy recipes which diabetic friendly and healthy living recipes . She being a therapist by profession had started this blog to promote healthy living which is so helpful to maintain a good lifestyle ....do peek in her blog for more such lovely recipes :) 





Ingredients

10-12 ladies finger (Okra/bhindi) (cut into thin slices )

2 tbp oil (for roasting Okra)

For Masala

1/2 cup freshly grated coconut 

1/4 tsp Mustard seeds

3-4 green chilli (adjust according to your spice level)

1/4 cup Thick curd /yogurt 

salt to taste

For tempering /tadka

1 tsp ghee + 1 tbsp oil

1/4 tsp mustard seeds

1/4 tsp Jeera

1/4 tsp urad dal

1 red chilli broken into bits 

1 sprig of curry leaves 

Method 

  • Wash Bhindi and pat it dry . Cut Bhindi into thin slices and keep aside. Then take a non stick pan add oil then add ladies finger and fry till v crisp on a low heat and keep aside. ( This can be made well ahead of time and mixed at the time of serving).
  • Grind coconut, green chillies, mustard seeds,  yogurt and grind to a fine paste. Add in salt to taste.
  • Take it out in a container. Add water and adjust to the consistency required ( it shouldn't be too thick not too thin) keep aside.
  • Now Prepare the tadka : Heat a non stick pan add in ghee and little oil then add in mustard seeds. Jeera, Urad dal, when it starts spluttering add red chilli, fry add in curry leaves.
  • Pour this tempering /tadka over the ground paste (NOTE: There is no heating in this type of curry ).
  • Add in fried bhindi at the time of serving (so that it stays crisp). Then serve it Garnished with finely chopped coriander leaves . Done it's awesome with Rice ...YUMM !


Thursday, April 21, 2016

Pahadi Paneer Tikka Wrap


Wraps are so filling and scrumptious meal to me.... there are so many fillings which you could do with options are endless :D .....today I am sharing my fav which can be filled in a wrap and can be surely be made your fav too. Thanks to my sister Soumya Vishal Kamat for sharing such a lovely reicpe with me ...I simply loved and relished it from the day I have tried it :) 
Ingredients 

4-5 Ready made Tortilla wrap

1 cup of Paneer (cut into med. Sized cubes)

1 cup cubed onion (cut into big chunks 

To be ground to paste for mariande 

2 tbsp Mint leaves

4 tbsp coriander leaves

1/4 tsp Roasted Jeera powder

1-2 green chillies (adjust according to your spice tolerance level)

1 tsp Lemon juice

1/4 cup sev 

1 tsp honey 

Other ingredients for the marinade 

3 tbsp curd 

1 tbsp cream 

1/4 tsp cornflour 

salt to taste

3 tbsp oil 

Method

  • In mixer grinder add in mint, coriander leaves, roasted Jeera powder, Green chilli, lemon juice , sev , honey to a fine paste. Add salt to taste and mix.
  • Then remove it from the mixer grinder add in curd, cream, cornflour give a good mix. then add in Paneer, Capsicum, onion and mix well. Set the marinade aside for 20 mins.
  • Heat oil in non stick pan and fry the marinade  till it leaves out oil and becomes v thick Or you can arrange in a skewer stick and roast it on tawa . choice is yours how you would like it to be .
  • Heat the non stick tawa and heat up the tortilla on both side. Then put the filling in the center and wrap it up .
  • Serve with onion rings which is rosted for a min and sprinkled with chaat masala ...Enjoy ...its Awesome !

Tuesday, April 19, 2016

Eriappe

This is one of the age old and forgotten traditional sweet which is so close to Malpuri or malpuas but it's not exactly the same recipe ....it's easy to make but tastes great ....got a v crisp texture outside and soft inside ....this is the first time I have tried it and simply loved it and so glad it turned out perfect !....The tricky bit in this to get the consistency of the batter right you will get a perfect Eriappe....Do try this awesome recipe I am sure you will love it and if you do ...don't forget to leave in your feedback !!!

Recipe Credit : Jaya V shenoy Book

Ingredients 

1 cup Rice

1/4 cup Jaggery (Increase according to your sweet tooth )

1/2 cup Grated coconut 

2 pinches of turmeric / haldi powder

1/2 cup Beaten Rice (thick poha)

1/4 cup Toor dal 

1/2 tsp Cardamom powder 

pinch of salt

oil to deep fry the Eriappe

Method 

  • Soak Rice and toor dal together for an hour.
  • Then drain and remove the excess water and grind this along with coconut, poha, jaggery, pinch of salt, pinch of turmeric powder and put 1/2 cup water and grind to a fine paste.
  • Then remove it in container and then add 1/4 cup water to the batter ( add in water little by little) the consistency what your looking is little thinner then the dosa batter.
  • Heat oil in a pan to a smoking point and then drop in one ladle full of batter and you will see it will rise up and fry till it starts getting crisp on the edges and golden in the center.
  • Squeeze out the extra oil from the center with the help of two spoons  .
  • Enjoy crisp from outside and soft on the center it was so yumm ....too good !


Saturday, April 16, 2016

Raw Mango and cucumber Pachadi

This is age old and classic recipe which is a traditional Mangalore fav street food which could be found in most of the streets in Mangalore which is spicy and tangy Usually this can be done only with Raw Mango but here I have used in combination with cucumber ...it's delicious and superb and must try if you love spicy and tangy combo .....Do try this simple and awesome recipe you too will def love it :) 



Ingredients 

1 Cup Finely chopped Raw mango (with Skin)  ( Deseed Raw Mango and chop it finely)

1/4 cup cup Cucumber (finely chopped)

1 tsp Red chilli powder

1 tsp Hing water 

2 tsp Coriander leaves

good drizzle of coconut oil (Use only coconut oil it gives a good flavour

salt to taste 

Method
  • In a mixing bowl add Raw mango and cucumber , salt , red chilli powder, hing water, mix well. Finally give a good drizzle of coconut oil mix well. Add in coriander leaves and mix.
  • Serve immediately !...you will simply love every bite of this Guaranteed ....it's so yumm !


Thursday, April 14, 2016

Nendrabale kele bajo / Sweet plantain fritters

This is one of my fav fritters of all time of sweet banana which is also called as Nendrablae kele it's so yumm when fried and adding ajwain gives such a lovely flavour and taste to these that you will def  love the taste if you did try this and enjoy it  and don't forget to leave in your feedback :D



Ingredients 

1 Nendrabale banana (cut into 1 inch roundels) 

For batter

1/2 cup gramflour 

2 pinches of soda

generous pinch of turmeric 

1/2 tsp red chilli powder

salt to taste 

pinch of ajwain (really gives a very beautiful flavour)

oil to deep fry 

Method 

For batter 


  • In bowl add gramflour, soda, haldi, chilli powder salt and mix well . Now add in water little by little and mix in well to make a sooth flowing semi thick batter. Add in ajwain and mix.
  • Cut Banana into 1' inch roundels then peel of the skin and when oil in hot then drop in the banana into batter and deep fry in oil till golden and crisp .
  • Serve and Enjoy as a tea time snack or with rice and dal :D

Note : Sweet Banana here must be perfectly ripened but not over ripened ....cause if it is over ripened it soaks in lot of oil. 

Wednesday, April 13, 2016

Rawa Green peas tikki




I have tried tikkis using Rawa for the first time and I must say to my surprise my whold family loved it was a very healthy change of using semolina for the tikki and enjoyed making it and feasting on it.....I have adapted this recipe from Tarla dalal's recipes it was awesome....Thanks to Shweta Balu Shenoy for inspiring me to cook this beautiful dish ...Do try this and enjoy these bite size savouries with your evening tea sure to make your family ask you for more :D

Ingredients 

For the covering 

1/2 cup semolina ( Upma Rawa)

1 tbsp ginger green chilli paste

salt to taste and oil for kneading 

For Green peas stuffing 

1/2 cup boiled green peas 

3 tbsp coconut

2-3 tbsp chopped coriander leaves 

1 tbsp ginger green chilli paste

1 tsp Lemon juice

salt to taste 

For coating 

3 tbsp maida 

3 tbsp water 

pinch of salt 

Oil for shallow fry 

Method

For outer coating

  • Boil 1 cup water in deep non stick pan. when it comes to a boil and in ginger garlic paste and salt and boil then add in semolina and stir till all water is soaked up then switch off the flame and mash it with masher well ensuring there are no lumps.
  • Knead the mixture with hands greased with oil to a smooth mix. keep aside. cove.red in wet muslin cloth.
  • For dipping : Mix in maida , water and salt to make a thin batter add in make water if required 
For green peas stuffing 

  • In grinder add in boiled peas, coriander, coconut, green chilli, ginger green chilli paste, salt, lemon juice and grind to a fine paste . Heat oil and fry this mix till dry . keep aside till it cools.


How to proceed 

  • Divide the semolina dough into med sized balls then flatten it a bit put green peas stuffing and close the other edges so that the stuffing is sealed in the center
  • Repeat the same thing with all the other tikkis .
  • Now heat little oil in non stick pas and dip the tikkis one by one in the Maida mix and shallow fry in oil till crisp and golden.
  • Serve with ketchup..it tastes awesome and a good heathly twist of preparing tikkis without adding potato :)



Saturday, April 9, 2016

Lemon Rasam

Lemon Rasam  ....name sounds tangy and yumm right ....it is one of super easy and fab recipe which I learnt from Anu Nayak mayi she is such a sweet lady and love all the traditional recipes she shares with us and this is one of them which I simply loved ...love the simplicity of this recipe and Yet so tasty to go with Rice .....Awesome !....I have done slight change in the recipe So here goes the recipe for that :)


Ingredients

1/2 cup coconut

3-4 Green chillies (according to your spice level)

Juice of  1 full Lemon

1/4 tsp Jaggery

1/4 tsp oil 

salt to taste

1/4 cup water

For Tadka /Tempering

1/4 tsp mustard seeds

1 sprig of curry leaves

1 tbsp finely chopped coriander leaves 

1 red chilli (broken)

1/4 tsp ghee

Method


  • Take non stick pan add in little oil add in the green chillies and roast it well. Then grind this roasted chilles with coconut to a fine paste add juice of one lemon , Jaggery and salt to taste.
  • Add in water and mix to the consistency needed.
  • For tadka : In pan add ghee add in mustard seeds when it starts popping add in Red chillies , curry leaves, coriander leaves and fry well .
  • Add this to Rasam and relish with Rice and papad....it was delicious !!
  • Note : There is no heating for this Rasam !


Tuesday, April 5, 2016

Pumpkin Gojju

Pumpkin Gojju it's so simple to make and so tasty I tried it for the first time and simply loved it ...Do try this its fab to taste and true delight for pumpkin lovers . Thanks to Roopa Rao for sharing such a fab recipe ....Here is the recipe for that :)


Ingredients

1/2 cup boiled Pumpkin (mashed)

2 tbsp grated coconut

2 green chillies (cut into roundels)

1/2 tsp Jaggery /Gud 

2 tbsp thick yogurt (whisked)

salt to taste

Tadka /For tempering 

1 tbsp oil 

1/4 tsp mustard seeds (rai)

1/4 tsp Urad dal

2 sprigs of curry leaves

1 red chilli (broken into bits)

Method 


  • Boil and Mash Pumpkin and little water add jaggery , green chillies, coconut , bring to a boil. Add salt to taste and keep aside.
  • Allow it to cool then add in 2 tbsp Yogurt and mix well .
  • For tadka : Take a pan add oil when hot add mustard seeds, urad dal, broken chilli bits, when it starts to splutter and dal starts changing colour add in curry leaves and switch off the flame .
  • Pour this on the Prepared pumpkin gojju .....Tasty pumpkin gojju is ready to relish ....try it and absolutely love it :)

Thursday, March 31, 2016

Chilli Papad Salad (Mirsangi Happla Kismori)


You will be amazed just by 4 ingredients chilli papad can be turned into a fabulous salad ...really awesome and one of the most amazing traditional recipe ....you got to try this you will def love this for sure you can use any papad of your choice....I have used chilli papad (mirsangi Hallupu which is easily available in any Mangalore store !

Ingredients 

4 -5 fried chilli papad (deep fried)

1 red onion (Finely chopped)

2 tbsp finely chopped coriander leaves 

3 tbsp finely grated coconut

Pinch of salt  (It isn't needed as chilli papad does have salt ( taste it and add salt more if you like)

Method

  • Roughly crush fried chilli papad with your hand then add in onion, coriander leaves, coconut , add in salt to taste (add only after tasting it if required )and mix and serve immediately !
  • NOTE 1 : If you have microwaved the chilli papad then you have to use coconut oil (1 tbsp and mix).
  • Note 2 : You have to serve it immediately as if the salad is kept long it will turn soggy.
  • But it's soooo delicious you can have rice curd and this salad just like that .....scrumptious combo !!!


Wednesday, March 30, 2016

Varai che Polo (Barnyard Millet Dosa )

One of the Perfect Dosa for those who diet and no rice is included in this Dosa ...so healthy and perfect diabetic recipe as well ....Simply loved the crispiness of the Dosa my family couldn't make out this didn't have any rice ...Awesome and one of my best try's served it with My mom's style Curry leaves and coriander chutney ( Recipe coming next ) ......
Do Try this you will simply love it :) And Don't forget to leave in your feedback !!!




Ingredients 

1 Cup Varai /Samo seeds / Barnyard Millet 

2 tbsp Urad dal 

2 tbsp Thick Poha (Beaten rice)

1/2 tsp Methi seeds

salt to taste

oil for roasting Dosa

Method


  • In bowl  wash and soak all the ingredients listed 'under Ingredients' together for 2 -3 hrs then drain water and grind it to a smooth paste .
  • Allow it to Ferment for 10-12 hrs overnight (keep it in a warm place) .
  • Next morning you will see the batter would be perfectly fermented . Add in salt to taste.
  •  Heat the pan  when it comes to a smoking point then drizzle with little oil and pour one ladle full of batter and spread the batter thinly in circular motion .
  • Simmer and take out the Dosa you will notice it has become very crisp .
  • Serve with any Chutney of your choice I have served it with my family fav curry leaves and coriander chutney .
  • I simply Loved it ....it was soo good !