Instant Moong Dal dosa

This recipe is adapted from sonicuisine .Thanks for introducing me this quick crispy dosa.

Moong dal                      -     1 cup

Rice flour                        -      ¼  cup

Green chillies                 -      2 to 3

Small piece of ginger

Salt to taste

Method

Soak moong dal in hot water for 10 to 15 min. then grind moong dal, rice flour, green chillies, ginger into fine paste till we see small bubbles in batter.  Batter should be like regular dosa batter.

Heat non stick  dosa tawa on medium heat pour batter and spread thin as much as possible. Add little oil or ghee roast till it crispy.

Serve with any chutney.

Batate nonche/ potato pickle

Potato pickle is an instant pickle which can be prepared quickly. Normally we prepare this on festival season .  No preservatives are added in this type of pickles. We  can use this pickle for 3 to 4 days if refrigerated, or  can be reheated and kept in room temperature.  It tastes good next day so it is better to keep it prepared previous day of functions or festivals.  Good side dish for rice and very good combination with idly, dosa etc.

 

 

 

Ingredients

·      Potato small cubes    - 1 cup

·      Tamarind                     -  1 small marble size

·      Mustard seeds            -  1 tsp

·      Methi seeds                 -  ¼ tsp

·      Hing                               -   small piece

·      Red chillies                   -  10 -12 as per taste

·      Salt to taste

·      Oil for deep frying potatoes

 Method

·      Apply salt to chopped potatoes, keep aside for 10-15 minutes.

·      Add little oil in a kadai roast the red chillies and keep aside.

·      Take 1 tsp of oil in seasoning pan, add mustard seeds, methi seeds and hing.  Fry till nice aroma comes or mustard splutters.

·      Grind roasted red chilly, tamarind, and roasted spices into fine paste.

·      Squeeze out water from the potatoes and deep fry them till crisp.

·      Boil chilly paste add little salt (because potatoes have little salt in it) boil it for 5 to 10 minutes then add fried potatoes boil it for 1 minute switch off the gas.

·      Finally season with mustard and curry leaves.

·      Yummy pickle is ready to serve.

Same way we can prepare yam pickle (surna nonce) also, already given in my blog

 

 

 

Methi batate sukke

I learnt this recipe from my mom in law. This is  one of the favourite dish in my hubby’s home. Home grown methi(uluva cheera/fenugreek) leaves  gives more taste to this dish.

Methi  leaves have a lot of health benefits and should be included in our diet.  We can grow it easily in our kitchen garden.

 

 

 

Batato/potato                   --         2 to 3

Methi leaves                      --         1 cup chopped

Onion                                  --          1 small chopped

Grated coconut                 --          1 cup

Red chilly                            --          8 to 10

Tamarind                            --          small piece

Urad dal                              --          2 tsp

Coriander seeds                --          3 tsp

Mustarad   seeds              --          ½ tsp

Salt to taste.

Oil for cooking.

Method

Heat 2 to 3 tsp oil in a pan add coriander seeds fry for a min, then add urad dal fry till it turns light brown. Switch off flame.

Grind grated coconut, tamarind and red chillies into coarse paste, when half done add roasted coriander seeds and urad dal and grind it for few min.

Heat 2 tsp oil in kadai add mustard seeds when it splutter add sliced onion fry till light pink then add potato cubes, salt and little water cover and cook till half done.  Then add chopped methi leaves and masala, mix it well add little water cover and cook till becomes dry.

Tasty methi batate sukke ready to serve with dalithoy, boiled rice or roti.

 

 

 

Thambdi Bhajji upkari (cheera throan)

Thamdi Bhajji(red cheera) -   1cup chopped

Red chilly                              -   2 to 3

Mustard seeds                     -   ½ tsp

Grated coconut                    -  2tbsp

Oil                                            -  1 or 2 tsp

Method

Heat oil in kadai add mustard seeds when it splutter add broken chilly,  fry for a min then add chopped bhaji(cheera) sprinkle little water and salt mix well cover and cook till half done then add grated coconut cook till it dry.

Tomato pachadi

Tomatoes                   -     2to 3 chopped

Curd                             -     1 cup

Grated coconut         -    ½ cup

Grated beetroot       -     1  tbsp (optional)

Green chilly               -     3 to 4

Mustard seeds          -     1 tsp

Jeera                           -      1  tsp

Garlic                          -      2 to 3 flakes

Red chillies                -      3 to 4

Curry leaves few

Butter                         -      1 tsp

Oil for seasoning

Method

Heat butter, add chopped tomatoes and grated beetroot fry till tomato get fully smashed.

Grind grated coconut, green chilly, garlic, ½ tsp mustard seeds,  ½  tsp  jeera into coarse paste.

Add this to tomato mix then add beaten curd and salt mix well.  Slowly boil it, meanwhile,  heat oil in seasoning pan add mustard seeds, jeera , curry leaves and broken chilly fry for a min. Pour over boiling curry. Serve this as a side dish for lunch.

Gabbya polthein (Banana stem chutney)

Another recipe from Ushakka.  Nowadays kids don’t like to eat gabbo but this recipe definitely they will like and will not even find out what it was made of.

In this recipe we can use gabbo in raw form which is even more beneficial to health.

 Ingredients

Gabbo/banana stem    -  ¼ cup chopped

Red chillies                     -   8 to 10

Tamarind                        -  small piece

Hing powder                  -  ¼ tsp

Mustard seeds               -  ½ tsp

Jeera                                -   ¼ tsp

Curry leaves few

Salt to taste

Oil for seasoning

Method

Fry the red chillies in little oil.  Grind red chillies and tamarind  into fine paste.  Then add chopped banana stem pulse it for 2-3 seconds in mixer.  Take it in one bowl add hing and salt mix it well, heat oil in seasoning pan add mustard seeds when it splutter add curry leaves and jeera  pour over the chutney.  Good side dish for lunch or can be had with dosas and rotis.

  

Gabbya Olle Sukkein (Banana stem sukke)

Gabbo/banana stem is a very good source of dietary fibre and has got lots of health benefits.  I love this vegetable and usually try to add this in our diet.  I saw this recipe in KKAJ blog posted by Usha Bhat akka.  Thank you akka for the recipe I thought of trying it out today.

 

 

 

Ingredients

Toor dal                              - ½ cup

Gabbo/banana stem       -  ¼ cup (thin slices)

grated coconut                 - ½ cup

tomato                               -  1 medium sized

red chillies                         -  7 to 8 (as per taste)

turmeric powder              -  ¼ tsp

salt to taste

for seasoning

Mustard seeds                   - 1 tsp

Urad dal                              -  ½ tsp

Methi seeds                       -  ¼ tsp

Curry leaves                       -  few

Oil                                          - 2 tsp

Method

Pressure cook dal, tomato and sliced gabbo for 2 to 3 whistles and let it cool for sometime. Grind the coconut and red chilly into fine paste.  Add this paste to cooked gabbo.  Then add turmeric powder and salt mix it well and boil for 5  minutes and switch off the flame. Heat oil in kadai, splutter mustard seeds, add urad dal and methi seeds fry till brown add the curry leaves pour over the curry.

 

 

 

Prawns Ghee Roast

Ghee roast is one of the most popular delicacies of Manglore. I saw this recipe in  kudpiraj mam’s blog in which he  and his wife recreated the dish. The pic of dish they put was tempting and  mouth watering.   So I thought of trying it soon. Ghee roast is my hubby’s favourite so thought to prepare it on our 15^th wedding anniversary. Thank you kudpiraj mam for awesome recipe we all loved it very much.

 

ingredients

Prawns                              1 kg

Lemon                               1 squeezed

Curd                                   ½ cup

Turmeric powder            ½ tsp

Pepper powder               1 tbsp

Red chillies                       25 roasted

Kashmiri chilli powder    2 tsp

Coriander seeds               1 tsp roasted

Cumin seeds                      ½ tsp roasted

Methi seeds                       ½ tsp roasted

Garlic flakes                       10 to 12

Tamarind                            lemon size ball

few curry   

Oil                                        30 ml

Ghee                                    30 ml

Coriander leaves               chopped a hand full

Few curry leaves

Method

Marinate prawns with lemon juice, curd, pepper powder, little chilli powder , turmeric powder  & salt and keep aside for 8 hour or overnight in refrigerator. If u want prawns uncurled after cooking please pass a tooth pick  through the prawns.

 

Step 2

Red chillies, chilly powder, coriander seeds, cumin seeds, methi seeds, garlic flakes and tamarind add little water and grind into fine paste.

Step 3

Heat  oil in a shallow pan. Roast the marinated prawns till they get cooked. Drain and keep aside.

In same oil add ground masala, roast till oil leaves the sides and raw smell goes.

 Add salt, remaining marinade, few curry leaves and cooked prawns(remove sticks) and mix well keep for 2 to 3 min in slow flame. add ghee mix and cover and cook till masala get thick add coriander leaves turn off gas .

 

transfer to serving bowl and serve with neera dosa.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jhatpat thowsha bhakri(cucumber pancake)

I saw this recipe for the first time in another page posted by Veena Mallya akka got tempted so thought of preparing it.  No need to grind and easily preparable with available ingredients at home.

Ingredients

Rice rava/puttu podi     --  1 cup

Grated cucumber           --   1 cup

Grated coconut              --    ½ to ¾ cup

Rice flour                         --    2 tbsp

Salt to taste

Sugar (optional)             --    1 tbsp

 

Method

Take one bowl add puttupodi/rice rava, grated coconut, grated cucumber, rice flour, salt and little water and make thick batter.  Keep aside for 5 to 10 minutes.  Heat dosa tawa pour little batter  on the tawa and slowly press into round thick dosa. (This is thicker than normal dosa/pancake).  Turnover and cook both sides till light golden colour.  Serve with any chutney, pickle etc.

 

 

Karathe godi bendhi (Bitter gourd sweet & spicy curry)

This is another forgotten recipe of Konkani people.  My grand mother (Mamamma) used to prepare this.  This curry is rare combo of spicy, sweetness and sourness.  Karathe (bitter gourd) and ‘bimbul” (bilimbi fruit) are the main ingredients.  We can use tamarind or raw mango instead of “bimbul” but it tastes excellent with bimbul.

 

Ingredients

Karathe/kaipakka    --  2 nos diced

Bimbul/irumbi puli  --  8 to 10

Grated coconut        --   1 cup

Roasted red chilly    --   10 to 12

Jaggery                       --   lemon sized

Crushed garlic           --   8 to 10

Coconut oil                --   2 tsp

Salt to taste

Method

Add little oil to the red chillies and fry for a minute. Then grind it with grated coconut into fine paste and keep aside. 

In a pressure cooker add diced bitter gourd(remove seeds), sliced bimbul, salt, jaggery and add little water and pressure cook for two whistles.   Let it cool for some time.  Remove the lid, add masala to cooked vegetables and boil it for 5 to 10 minutes.

Heat oil in seasoning pan, add crushed garlic, fry till light brown pour this on boiling curry mix it well and switch off the gas.