Monday, April 30, 2012

MY SIMPLE LUNCH THALI....Drumsticks-brinjal-onion kholombo, Beetroot Sasam, Long String Beans Bhaji, Poha Papad...& Rice


Beet Sasam... Recipe.

Wash2 beet roots properly..then make it half..add some water salt & 2green chillies.pressure cook it for 3 whistles.then remove skin &make small pieces of beet.. grind 3-4 tabsp fresh grated coconut,cooked green chillies,1/4 tsp rai,with little of beet boiled water.mix 1tabsp dahi in it..&mix it with beet pieces..make tadka of ghee rai,currypatta,1 whole red chilli,hing & pour it in sasam..sasam will be ready to serve

MY SATVIK LUNCH THALI ON AKSHAY TRITIYA DAY...Sindhi kadhi, Raw Banana Skin Chutney, Khamang Kakadi, Raw Banana Phodi(chips), ....& Rice


Raw Banana Skin Chuteny Recipe..

chop banana skins in small pieces.. take a pan..add 2-3tsp oil add 2tsp udid dal,1/4tsp rai,1/2tsp jeera,3-4 green chillies..fry till udid dal gets light brown colour then add hing,add banana skins..fry for 4-5 minutes.add 2-3tbsp fresh grated coconut....fry for few more minutes..then add some salt.. and grind with some imli.and 2-3 currypatta(optional).add some water while grinding chutney...chutney ready to serve..


SINDHI KADHI..RECIPE..

In a pan take 1-2 tsp oil and make tadka of jeera,methi seeds ..add 3tabsp.besan..fry till brown...then add some haldi,salt,& red chilli powder..fry for 1 minute..then keep aside.in another pan fry 8-10 long pieces of bhendi & keep it aside.in big kadhai or pan make tadka of jeera,methi seeds,currypatta,green chillies.add veges (7-8 pieces of yam(suran),5-6 potato pieces,8-10 drumsticks,handful gavar pieces,6-8 small brinjals with a slit,5-6 cauliflower big pieces.fry nicely for 7-8 minutes..then add fried besan in to it..mix it.add 4-5 glasses of hot water,cook l till veges are well cooked..then add imli juice,little gud,salt as per taste,mix it properly..add more hot water if needed.give nice boil..then finally add fried bhendis..and boil it again for 2minutes without lid..garnish with dhania leaves..and serve with rice or rotis..

SUNDAY SPECIAL LUNCH.....Chinese Prawns Fried Rice & Prawns Manchurian



PRAWNS MANCHURIAN...RECIPE..

CLEAN and WASH PRAWNS.. APPLY SALT,BLACK PEPPER POWDER,SOME GRATED GINGER GARLIC PASTE,LITTLE SOYA SAUCE..3-4 TABSP CORN FLOUR ..MIX IT NICELY...FRY IT IN OIL..KEEP ASIDE..CHOP CAPCICUM,&WHITE ONION OF SPRING ONION(OR REGULAR ONION)IN DESIRED SHAPES.TAKE OIL IN A PAN..ADD GRATED GINGER GARLIC PASTE..FY FOR FEW SECONDS.ADD ONION PIECES..ADD GREEN CHILLIES CHOPPED FINELY , THEN AD CAPCICUMS.STIR IT.. ADD 2TABSP CORNFLOUR MIXED IN SOME WATER..ADD SOYA SAUCE,TOMATO SAUCE,FINELY CHOPPED GREEN LEAVES OF SPRING ONIONS.MIX IT NICELY.ADD FRIED PRAWNS .
THEN ADD SOME WATER IF YOU WANT..COOK FOR FEW MINUTES.PRAWNS MANCHURIAN IS READY TO SERVE.


MY LUNCH THALI....Malabar Fish Curry, Long String Beans Talasani, Buttermilk Kadhi, Sardine & Cream Dori Fish Fry......& Rice..



MALABAR FISH CURRY..Recipe..


clean and wash fish..apply salt andhaldi..In a pan take some coconut oil(or any other oil), add rai,currypatta,methi seeds,haldi, red chilli powder ,dhania powder then add grated ginger garlic paste, .fry for few seconds,add finely chopped onion..add finely chopped tomato,green chillies chopped,fry till all gets mixed together..then add salt,some coconut milk,& water ,add kokum(i added malabari kodampuli ),then add fish pieces in to it....add some more currypatta while boiling.. boil it for 5minutes..fish curry is ready to serve..

Prawns Pulao, Raita, & Papad For Dinner....


PRAWNS PULAO......RECIPE....

CLEAN & WASH PRAWNS..APPLY SOME SALT, PINCH HALDI, PINCH TANDOOR MASAL (I USE RAJHA MASALA-UK.), WASH RICE & KEEP FOR 15-20 MINUTES, IN PRESSURE COOKER TAKE SOME OIL,ADD TEJ PATTA, 2LAVANG, 2 ELAICHI, JEERA, THEN ADD GRATED GARLIC ,GINGER PASTE, FOR 2 MINUTES, FEW SECONDS.ADD LONG CUT OINIONS,FRY TILL LIGHT BROWN,ADD GREEN CHILLIES,THEN ADD WASHED RICE..FRY FOR 2MINUTES.THEN ADD MARINATED PRAWNS ...STIR....ADD FINELY CUT 1TOMATO ADD SOME DHANIA LEAVES, CHILLI POWDER, TANDOOR MASALA{ OR ANY GARAM MASALA...ADD SALT..&ADD WATER..COOK FOR 1 OR 2 WHISTLE..GARNISH WITH DHANIA LEAVES..& PRAWNS PULAO IS READY TO SERVE...THIS RAJAH TANDOOR MASALA GIVES RED COLOUR TO PULAO..&TASTES YUMMY....

MY LUNCH THALI...Black Eyed Beans(Alsando) &Vali(Malabar Spinach) Koddel, Jeera-Miri Coconut Kadhi, Potato Bajji(Raita), Saradine Fish Fry...& Rice..


Jeera-Mirya (cumminseeds n black peeper coconut kadhi..Recipe..

In  1/tsp.ghee fry 2tsp jeera,1/2tsp miri(black pepper) ,2-3garlic chopped till light brown,add 1 or 2 red whole chillies in it.. grind this with 2wati fresh grated coconut in fine paste.. then add some water in this ground masala,add some salt, 2 kokum,and boil it for 2 minutes.. switch off the gas before it strts boiling..then add tadka of ghee &4-5 garlic in it..kadhi is ready to serve..

MY LUNCH THALI.....Dal Varan, Bangda Phanna Upakari( red masala), Kakadi-0nion Raita......& Rice...


Bangda  Phanna Upakari...Recipe..


1. Clean fish thoroughly and apply salt and turmeric and keep aside.
2. take 1/4 tsp oil in a pan and roast red chillies slightly.
3. grind red chillies, soaked tamarind with water. make a fine paste.
4. fry the finely chopped onions in coconut oil till it turns soft,add the ground chilly paste,salt and stir till oil seperates, then add fish and simmer for 4-5 mins.
5. serve with rice or chapatis

MY LUNCH THALI... Vali Bhaji (Mayalu,or basale, or malabar spinach) Ambat, Suran(Yam) Koot, Suran Koshimbir, Bangda Fish Fry........& Rice.


SURAN KOSHIMBIR.... Recipe ..

finely chop suran. add some salt.shallow fry it in some oil in non stick pan..so more oil is not required..make it crisp..mix together finely chopped onions,chopped green chillies, grated fresh coconut,dhania leaves, some salt,..then add fried suran in it.lemon juice(optional)..suran koshimbir is ready to serve..


SURAN KOOT...Recipe...

finely chop suran. add some salt.shallow fry it in some oil in non stick pan..so more oil is not required..make it crisp..fry 1/2 tsp rai, 4-5 methi seeds, 1/2 tsp dhania seeds, 5-6 black pepper,red chillies 3-4, 1tabsp fresh coconut &some haldi & hing in 1/4sp of oil..grind this with some imli & water.. & add fried suan in it.. mix properly..no need of heating ..suran koot is ready to serve..

MY LUNCH THALI...Whole Masoor Amati, Our Traditional Vegetable Chow Chow, Potato Raita, Roasted Papad,..& Rice

Whole Masoor Amati.......Recipe..

pressure cook whole masoor with some onion & water..then take some oil..make tadka of rai,jeera, chopped garlic,haldi,chill ipowder ,goda masala or garam masala,or amti masala..then fry finely chopped onins,chopped tomatoes,green chillies..add masoor,salt,kokum,little gud..stir it nicely..boil it till it gets well mixed..then add some coconut milk..make thick as per taste..garnish with dhania leaves..and serve ...

Our Traditional Vegetable Chow Chow..Recipe..
boil potatoes..dont over cook..peel it & make pieces-2wati..then make long pieces of french beans- 1wati..peel & make long pieces of carrots-1/2 wati, make brinjal pieces -1wati..then in a fry pan fry each vegetable separately wth some salt.fry potato pieces with little salt..roast 2 tsp rai, 6-7 methi seeds,1/2 tsp kali miri, 5p6 red bedgi mirchi,1/4tsp hing...then powder it.. mix this masala in fried vegetables,add lemon juice & salt if needed...chow chow is ready to serve..try this its a yummy recipe..

MY LUNCH THALI....Dal with Cauliflower, Potato & French beans Bhaji, Red Pumpkin Raita, Shark(Mori) Fish Fry....& Rice...


Red Pumpkin Raita...Recipe..

peel red pumpkin.. make pieces of it.. add some salt & little water ..boil it &cook it till soft..after cooling mash it..then add finely chopped onions,finely chopped green chillies, dahi, little salt again,pinch of sugar(optional),add tadka of ghee,rai jeera,currypatta,red chilli,hing..& mix it.. add dhania leaves..raita is ready to serve..


Shark(Mori )Fish Fry...Recipe...

wash & clean fish fillets .apply salt,haldi, & lemon juice or rub 1or 2 kokum pieces.grind dhanialeaves,green chillies,lots of garlic together coarsely without water.apply this masala to fish pieces, add red chilli powder ..mix it again.. then roll it in rice powder &shallow fry it..fish fry is ready to serve..

MY LUNCH THALI....Zatpat Chana Masala, Kholombo( with cauliflower stems,brinjal,muli,& french beans), French Beans Koshimbir, Crispy Brijal chips,...& Rice.....


Zatpat Chana Masala...Recipe..

In a pressure cooker take soaked & sprouted big chana,add finely chopped onions,finely chopped tomatoes, green chillies, dhania leaves, dhania powder,haldi, red chilli powder,little pepper powder, garam masala powder,little sugar (optional), grated or paste of ginger ,garlic ..heat atleast 2t-3 tabsp oil & add it in it,u can add pinch of soda ..add some water..& cook for 4to 5 whistles..then on low flame for 10minutes..chana masala is ready to serve,..


Crispy Brinjal Chips...

make thin round pieces of big brinjal...apply some salt,haldi,red chilli powder, hing, black pepper powder,some rice powder..mix it nicely.. then roll each piece in the mixture of rice powder& fine rava(suji)..& shallow fry it till crispy on low flame with some oil..

MY LUNCH THALI....(Kolhapuri Chicken Curry, Butter Milk Kadhi,Phodni Mirchi, Onion Salad,Phulkas, ..& Rice...


Kolhapuri Chicken Curry..Recipe..

marinate chicken with haldi,salt,green masala,..fry onions, coconut whole garam masala(dry dhania seeds,jeera,lavang,dalchini,black pepper,saunf,),ginger,garlic...then grind it.. in cooker add oil,put kolhapuri masala.{.tht is red masala of red chillies, onions,garlic,garam masala&dry coconut(which is fried & in powder form)}..then add some finely chopped onions,tomato fry till soft. add ground masala fry add chicken fry for few minutes,..then add water & cook it..& kolhapuri chicken is ready to serve.when we put kolhapuri masala in oil it gives nice red colour to a curry..it becomes yummy..


PHODNI MIRCHI .....Recipe ..

make long pieces of green chillies. make tadka of oil rai,hing, haldi,& very little methi crushed or powdered..cool it.... then grind rai or yellow rai dal with some lemon juice .. mix chilli pieces, salt, ground mustard.& oil tadka.mix it properly...keep it in the bottle.. it can be preserved in the fridge..

MY LUNCH THALI...Bagdya(white black eyed beans)Ambat,Beet Raita, Arvi Jumping, Bhendi Fry, Keli Phodi,..& Rice..




Arvi Jumping..Recipe..

take 2tabsp or little more oil in a frying pan.add lots of crushed garlic..after grying add boiled arvi pieces,haldi,salt &lots of red chilli powder,add 1-2 kokum..and  fry it till arvi pieces get crisp on a low flame.


Bhendi Fry..Recipe..

make slit in the middle of bhendi,,and make it half....apply some salt,haldi,red chilli powder, hing, black pepper powder,some rice powder..mix it nicely.&  fry it in oil till crispy on low flame .

MY LUNCH THALI..Tomato Saar With Coconut Milk, Chana Masala, French Beans Talasani, Dal Varan....& Rice


Tomato Saar....Recipe..

Boil tomato pieces,jeera & green chillies together with some water...then grind it..add some salt,sugar & currypatta & some water..boil it properly..finally add coconut thick milk..i use maggi instant coconut milk powder with some water.add dhania leaves..give tadka of rai,red chillies,hing,currypatta..coverit..tomato saar is ready to serve.garnish with dhania leaves.


Varan ..Recipe.....

Boil toordal with water in pressure cooker..then mix it nicely..add salt,little sugar,hing,& haldi add some home made ghee &boil it nicely..u can add some lemon juice if you like..varan is ready..recipe 2-boil toor dain pressure cooker l,then while boiling add crushed powdered jeera & some black pepper..,hing,haldi,salt,little sugar,& lemon juice,& home made ghee..boil it nicely..varan is ready to serve..

MY LUNCH THALI..Garlic Tadka Dal, Baby Potato Jumping, Palak Patal Bhaji, Green Long Chilli Bhajiya..& Rice


BABY POTATO JUMPING...Recipe..

jumping potato is very easy..take little more oil add lots of crushed garlic..after grying add boiled baby potatoes,haldi,salt & lots of red chilli powder..and fry it till potatoes get crisp..because it is spicy we call it potato jumping!!!!


Mirchi Bhajiya....Recipe..
give slit to thick long green mirchis..add salt,hing,& 2tabsp dahi ..mix it and. keep.. make batter of besan,some rice powder,hing,salt,haldi,chillipowder,black pepper powder,dhania leaves...dip mirchis in it and, deep fry it till bhajiyas will be crispy..



Palak -Groundnuts Curry.....recipe...

soak 2tabsp.groundnuts,&; 2tab.sp chanadal for 1-2 hours. & cook it in pressure cooker.chop palak finely,make tadka in pressure cooker of oil,methi seeds,finely chopped green chillies,hing..add palak in it..mix it well. add cooked groundnuts,& chanadal.. .then add 2tabsp.besan mixed with little water,add gud,salt, imli juice,& cook it till 1whistle.boil it till thick..then made tadka with rai,jeera,currypatta,hing,haldi,.1red whole chilli,& little red chilli powder..mix it in curry... curry is ready to serve..

MY LUNCH THALI.......whole Masoor curry,CauliFlower Talasani, Dali Toy, Keli Phodi, Pathrado Fry,...& Rice.


Whole Masoor Curry..Recipe..

whole Masoor curry..soak masoor for 1 hour.. pressure cook it with some onion & water..then take some oil..make tadka of rai,jeera, chopped garlic,haldi,chill ipowder ,goda masala..then fry finelly chopped onins,chopped tomatoes,green chillies..add maoor,salt,kokum,little gud..stir it nicely..boil it till it gets well mixed..then add some coconut milk..make thick as per taste..garnish with dhania leaves..& serve ...


Keli Phodi..Recipe....

peel the raw bananas..make thin pieces..apply salt,haldi,red chilli powder,hing..& mix it..add rice powder & mix it..then deep fry..

MY MUTTON THALI.......(Mutton Saguti, Dal Varan, Sprouted Val Birade(Usal), Green Mirchi Thecha, Onion Salad,.........& ..Bajri Bhakri


Sprouted Val Birade(Usal)...recipe

soak val overnight &give them sprouts..make tadka of oil,add rai,jeera,chopped garlic,green chillies,hing,haldi,red chilli powder(optional),goda masala(or pinch garam masala),then add sprouted val in it.stir for few minutes..then ...add water &cook it till val get soft..then add salt as per taste,little sugar,or gud..again boil it properly..add fresh grated coconut,& dhania leaves.. val birde or usal is ready to serve.

Bajri Roti ..Recipe...

It.is very simple.. take bajri atta..add salt... & knead with water..u have to knead atta for only 2-3 bhakris.at a time..i use little warm water to knead it..u have to take 1 round ball ..knead very well then roll it in bajri flour 1st u have to pat with 2 hands.then spread little flour on the back side of big plate or chapati rolling chakla...keep round ball on it..spread flour on it.&again pat it &make big round bhakri as much as u can..then keep it on hot tawa..apply water on the top side.. turn it..then fry it directly on the flame like pulkas..bhakri will be ready..u will need much practice for making bhakri..

 Mutton Saguti...Recipe..

Take 2sps of oil in a pressure cooker..add jeera,hing..add haldi,&finely chopped 2onions..fry it..then add 250gms.mutton pieces..fry it for some time..add 1to 1 glass water,add salt...cook it till 4to 5 whistles.
in a pan take some oil.add 1tabsp.chanadal..&fry it till brown..keep it aside..then fry 3-4 lavang,small dalchini piece,1tabsp dhania seeds,1/2 tsp jeera,2-3 dagadful.2 tej patta,4-5 black pepper,..keep it..then fry long cut 3 onions,then fry dry coconut1 wati,fry till brown..then add 1/4 tsp garam masala,red chilli powder,&haldi in it,add some salt..grind all these fried things with ginger &garlic paste..again take some oil &fry this ground masala &add this masala in cooked mutton in a pressure cooker..cook it again till 2 whistles.. garnish with dhania leaves.. mutton saguti is ready to serve..

MY LUNCH THALI.....(Carrot Koshimbir, Garlic Tadka Dal, Brinjal Talasani , Yam(Suran) Crispy Chips, .....& Rice)


Carrot koshimbir Recipe..

grate carrots..add finely chopped onion , finely chopped green chilli, grated coconut,salt,pinch of sugar(optional), mix together..then make tadka of ghee rai,whole red chilli, curry patta,hing..add in koshimbir.add little lime juice if you like... mix it..garnish with dhania leaves ..& serve.

MY LUNCH THALI...CauliFlower Dal(Ambat), Potato Songg(Spicy-Red Bhaji), Suran(Yam) Koshimbir,Hot n Sweet Pickle, & Rice....



RAW MANGO HOT N SWEET PICKLE...KAIRI TIKH-GODD LONCHE..RECIPE..

WASH & MAKE DRY 3 BIG RAW MANGOES..CUT IN TO PIECES..MAKE TADKA OF 3- 4 TASP.OIL,AFTER HEATING ADD 1/1/2 TSP. MUSTARD SEEDS,1/2TSP METHI SEEDS,1TSP HING POWDER,1/2TSP HALDI,& LASTLY 3-4 TBSP RED CHILLI POWDER..THEN IMMEDIATELY ADD 2 WATI( MORE OR LESS AS PER TASTE)JAGGERY(GUD),SALT AS PER TASTE.THEN MIX IT &ADD RAW MANGO PIECES..MIX IT,KEEP LID & BOIL IT FOR 3-4 MINUTES.. PICKLE WILL BE READY.. AFTER COOLING KEEP IT IN THE BOTTLE & KEEP IT IN THE FRIDGE..IT CAN BE PRESERVED FOR ATLEAST 1 MONTH.

POTATO SONGG..Recipe..

boil the potatoes..remove skin.make pieces. chop onions finely .take coconut oil or any other oil in a pan. add chopped onions.fry till light brown .add haldi, kashmiri red chilli powder,.add tamarind(imli) juic,add salt,add pinch sugar if u like..fry for 2 minutes..add potato pieces..mix it..add little water ..boil it.till potatogets mixed with masala.potato songg is ready to serve.

Sunday, April 29, 2012

MY LUNCH THALI..Egg curry, Kuwalya Dhanvi Randai(Ash Gourd White Curry), Garlic Tadka Dal, Potato Fried Chips ,& Rice...



EGG CURRY-RECIPE

boil 4-5 eggs,shell it & make pieces as u want.chop 3-4 onions.fry in 2-3 tsp oil -1tabsp dhania seeds,4-5 lavang,small piece of dalchini,1/2tsp jeera,2elaichi,1/4ts saunf,5-6 black pepper,then add chopped onion,3-4garlic,small ginger piece.grind together all this fried masala,dhania leaves,1-2 green chillies,.then in kadai heat oil,add 1finely chopped tomato,fry till soft,add ground paste,fry for few minutes..then add red chilli powder,as per taste,haldi pinch,salt..mix together..add egg pieces in it.add water to make gravy.. boil it nicely .then add 1cup thick coconut milk.i use instant maggi coconut milk powder mixed in water..then boil for 4-5 minutes..garnish with dhania leaves..egg curry is ready to serve..

MY LUNCH THALI....(Fish Curry, CauliFlower,Brinjal,& Potato Bhaji,Tomato hot & sweet chutney(pickle),Brinjal Phodi, ...Rice...


Tomato hot & sweet chutney(pickle)..Recipe

1. In a fry pan make tadka of oil, mustard seeds, methi seeds, hing, turmeric, red chilly powder.
2. Add the finely chopped tomatoes and green chillies.
3. Add salt & jaggerry and stir well.
4. cover with lid and cook on medium flame for appx 15 mins.
5. tomato chutney is ready to serve.


Fish Curry....Recipe..

1. clean the fish pieces.apply some salt & haldi.
2.grind coconut,dhania seeds,jeera,garlic,small piece of ginger ,1/2onion cut,haldi,& kashmiri chilli powder .make a fine paste.
3. in a pan take oil,add 1onion finely cut,fry till it becomes little brown,add tomato finely cut,fry for 3to4 minutes.add green chilles,then add ground coconut paste,kokum,then stir for some time.finally add fish pieces .mix it & add water as required.boil it for 3to4 minutes till fish get cooked.
4.fish curry is read to serve.

MY SIMPLE THALI...(Brinjal-Small onions Kholombo, khamang Kakadi(cucumber koshimbir), Capsicum Bhajiya(applying dahi to capsicum), kakadi saali Talasani, & Rice....


KAKADI SAALI TALASANI...recipe..

..kakadi saali talasani is very easy & quick..i use white bombay kakadi saali..chop it.. make tadka of oil,lots of crushed garlic,whole red chillies,&green chillies(optional)..then add alll chopped saali in it..add salt,pinch sugar.. keep lid & cook for few minutes..then remove lid & make it crisp ..talasani is ready.


CAPSICUM BHAJIA..Recipe..

make round pieces of capsicum..apply salt,hing, 2tab.sp.dahi..mix it...make batter of besan,hing,salt,chilli powder,dhania leaves,water.. dip each casicum piece in the batter & deep fry bhajiyas till crispy....

MY LUNCH THALI.....Palak Tambli, Alu Mutter, Tinglorya Bendi(white beans red curry), Fish fry...&Rice......


Palak Tambli...Recipe;

1.In a pan put ghee and fry jeera,green chilly and add hing
2.grind grated coconut, boiled palak(or variations), and the above tadka(ghee,jeera,green chilly,hing),tamarind and salt together,make a fine paste
3.add water in the paste and tambli is ready.(water may be added as required)
4.serve with rice


Tingalorya Bendi(white beans red curry)..Recipe

soak white beans for 4hours.. cook it in pressure cooker till soft..grind red whole chillies,some cooked beans,1tabsp.fresh grated coconut,little imli(tamarind)..make a fine paste..then add tirfal seeds in it & grind it 1 more time.. mix this masla with cooked beans,add salt..give a nice boil.. make tadka of oil & lots of garlic.. add it in curry..bendi is ready to serve..

MY FISH THALI...Bangda Fish Amshe Tikhshe(Spicy Curry), Bangda, Mandeli Fish Fry, & Rice..


Bangda Fish Amshe Tikhshe...Recipe..

clean 1/2kg Bangda fish & make 2-3 pieces of each.add salt,haldi and keep aside
roast10-12 red Bedgi chillies in few drops of oil for 1 minute.
grind 2tabsp grated coconut,red chillies,1.4tsp haldi,2-3 garlic cloves,smallball of tamarind.make fine,smooth paste with water.
grind 5-6 tirfal with little water and strain it
Boil ground masala,tirfal water, by adding some more water.
add fish pieces and boil it till fish is cooked.
sprinkle 1tabsp.coconut oil on the curry,cover with lid.curry is ready..serve with rice.

MY LUNCH THALI...(Sambhar with Ashgourd,Brinjal,Small Onion...Palak Talasani,Gilki-Turai(Sponge Gourd) Bhajiya..Karela Pickle..& Rice)




SAMBHAR... Recipe..

cook toordal in pressure cooker,boil veges-Ashgourd,Brinjal,Small Onion,and tomato with little salt,water.mash cooked toordal properly,add cooked vegetables, add tamarind(chinh)juice,salt,sambhar powder,dhania leaves,curry patta..boil it nicely..finallly add tadka with oil,rai,methiseeds(4-5),whole red chilli,currypatta,hing,and little of sambhar masala..and add it in boiled sready sambhar,garnish with dhania leaves.. sambhar is ready to serve.


PALAK TALASANI...Recipe..

chop palak finely.make tadka with oil,rai,jeera,udid dal,curry patta,lots of chopped garlic,whole red chilli,1or2 chopped green chillies,haldi..then add chopped palak in it..add salt and;pinch of sugar in it..cook palak till soft..do not add water..make it dry..talasani is ready to serve.

MY LUNCH THALI.....(Fresh Green Peas Ambat(Curry), French Beans Koshimbir, Gilki(Ghosali) Bhajiya, Tomato Rasam.......& Rice...)




TOMATO RASAM..RECIPE..

chop 2-3 tomatoes. grind it in mixie without water...in a vessel take 3-4 glass water,add tomatoes,2tbsp cooked dal or any left over dal..add green chillies,crushed garlic,rasam powder.(or little(sambhar powder),dhania jeera powder ,currypatta,dhania leaves,little hing,salt,sugar(optional),imli juice,and boil for 10 minutes on low flame.if needed add more water..switch off gas.. add tadka of ghee,rai,whole red chilli,hing,curry patta...i add pinch of rasam powder in tadka..tomato rasam will be ready..



PARASBI (FRENCH BEANS) KOSHIMBIR..RECIPE..

1.heat 2-3tabsp.oil in a fry pan add 250gms.chopped parasbi, little salt,2 long slit green chillies and fry till its crispy and light brown.
2.In a serving bowl, add 2 finely chopped onion,3/4 wati grated coconut, little salt, fried parasbi, finely chopped dhania leaves and1/2 tsp lemon juice and mix well.
3.garnish with dhania leaves and serve.

(Tomato Rasam, Fresh Green Peas & Potato & Tiny White shrimps(karandi) Koorma, Koorka Upakari, Green Peas shell Bhajiya, & Rice


Koorma.....Recipe;

boli onions and tomato pieces in some water..grind together dhania leaves,garlic,ginger,dhania seeds,jeera,1elaichi,dalchini,lavang,black pepper,green chillies,and boiled onion,& tomato in fine paste. ..take oil,add tejpatta,add above masala..fry for few minutes.add haldi,chilli powder,then add potato pieces,fresh green peas,and fresh tiny shrimps(any prawns can be used)..mix it..add some water,salt..cook it then add some coconut milk..give a boil..koorma is ready to serve..

.
Green Peas shell Bhajiya...Recipe...

  remove inner thin skin of green peas shell to make bhajiyas..otherwise u wont be able to eat it....here is the recipe...after removing peas from the shell..separate the 2 parts of shells ..then from upper end jst press it inside and take out (pull)thin skin out of it.tht thin skin is a waste... only remaining outer part u can use it..apply salt,haldi,hing,chilli powder ,rice powder,..sprinkle some water to get wet..then add rice powder and some besan .mix properly..and deep fry it..

MY LUNCH THALI...(CauliFlower Ambat, Potato Songg(Red bhaji), Capsicum Raita), Papad- Dry Mirchi Fry, & Rice


POTATO SONGG..Recipe..

boil the potatoes..remove skin.make pieces. chop onions finely .take coconut oil or any other oil in a pan. add chopped onions.fry till light brown .add haldi, kashmiri red chilli powder,.add tamarind(imli) juic,add salt,add pinch sugar if you like..fry for 2 minutes..add potato pieces..mix it..add little water ..boil it.till potatogets mixed with masala.potato songg is ready to serve.

CAPSICUM RAITA-Recipe

chop casicums finely.fry it in little oil..jst to get brownish colour for few minutes.add little salt,.take dahi in a bowl,add finely cut onions, fried capsicums,finely chopped green chilli,dhania leaves,salt,pinch sugar,pepper powder, roasted jeera powder..mix it nicely..raita is ready to serve.

MY LUNCH THALI....(Dali Aamti, Bharali Vangi, Pomfret Fish Fry, Mooli Raita..& Rice)




Bharali Vangi((Stuffed Brinjals)..Recipe


give slit to 8-10 small purple round brinjals from top ,keep aside...mix 3-4 tabsp fresh grated coconut . 2 finely chopped onions, 2-3 green chillies chopped finely, lots of dhania leaves,1 tabsp goda masala or( dhania jeera powder,little garam masala,)1tabsp roasted ground nut powder,little tamarind juice,jaggery,salt,1tsp red chilli powder..stuff this masala in brinjals.. make tadka of 2-3 garlic finely chopped,rai,1/4tsp.jeera,hing ,haldi..add brinjals..stir for few minutes,,add little water ,keep lid..cook it till brinjals get cooked..garnish with dhania leaves..& serve..



Mooli Raita..... Recipe

grate mooli..squeeze it and remove water from it..add finely chopped onion,green chilli,dhania leaves,salt,pinch sugar,and dahi..mix it..make tadka of ghee,rai,currypatta,whole red ,hing..and add it in mooli mixture..raita is ready.



Dal Amti.....Recipe

Boil tur dal in pressure cooker, make tadka of oil, rai, methi seeds, jeera, hing, haldi, currypatta, some goda masala, red chilli powder, then pour it in  well cooked and mashed dal . add imli juice, again add some goda masala, green chillies, dhania leaves, add salt, jaggery & boil it nicely till amti aroma comes out.. garnish with dhania leaves. amti is ready to serve.

MY LUNCH THALI... Sprouted Alsandya (Black eyed Beans) Ambat(Curry), CauliFlower talasani, Kakdi (Cocumber) Lonche(Pickle), Pomfret Fish Fry..& Rice...


CauliFlower Talasani; Recipe;

cut cauliflower..make tadka of oil,lots of crushed garlic,add red chilli powder ,haldi,add cauliflower pieces in it..add salt and pinch sugar if u like..keep lid and cook it..talasani is ready to serve..


Pomfret Fish Fry; Recipe;


clean pomfret pieces..apply salt,haldi,red chilli powder.make paste of dhania leaves,green chillies,lots of garlic.apply this masala to the fish pieces.. roll it in fine rawa & rice powder mix..shallow fry in oil..fry fish is ready to serve..

MY LUNCH THALI....(Prawns Curry, Baingan Bharta, Dali Varan, Bangda Fish Fry, & Rice )....


Prawns Curry....Recipe...

1. clean the prawns.apply some salt .
2.grind coconut,dhania seeds,jeera,garlic,small piece of ginger ,1/2onion cut,haldi,and chilli powder .make a fine paste.
3. in a pan take oil,add 1onion finely cut,fry till it becomes little brown,add tomato finely cut,fry for 3to4 minutes.add green chilles,then add ground coconut paste,kokum,salt then stir for some time.finally add prawns .mix it and  add water as required.boil it for 3to4 minutes till prawns get cooked.
4.prawns curry is read to serve.

LUNCH THALI..(Crab Curry, Takachi Kadhi, Methi Batata Bhaji, Cauliflower Bhajiya(For Veg.Food ),..& Rice




Crab Curry....Recipe..

1.wash crabs..clean it and make 2 pieces..

2.grind 1/4 cup dhania leaves,green chillies, 5 garlic cloves, 2inch ginger piece without water.

3.marinate crabs with salt,haldi,and ground green masala,keep aside.

4.take 1sp.oil in a pan roast all whole garam masala (6cloves,1inch cinnamon,dhania seeds-2tabsp.,jeera-1/4tsp,saunf- 1/2tsp,black pepper-6/7,green elaichi-3,optional(small piece dagadful,javitri,1/4sp khaskhas,)for 1 minute

5.take 1tab sp.oil in a pan roast long cut onions,5garlic cloves,ginger piece,fry untill light brown add grated coconut and roast it till coconut gets little brown.

6.grind above roasted garam masala,roasted onion coconut,red chillies,little dhania leaves together with water and make fine paste.

7.take 3tabsp oil,add tomatoes fry for few minutes,add crabs fry for 3to 4 minutes,add ground above masala,salt as per taste,add water  and cook it .keep gravy as you require.

8.curry is ready to serve with rice,chapati,or bread.


Methi Bhaji..Recipe.

1.In a pan heat oil .add rai,garlic fry little,add hing,haldi,red chilli powder.

2.add green chillies,onions,fry for few seconds & add potato pieces.add sugar,salt and cover the pan ,cook till potatoes get cooked.add methi leaves.cook for few minutes.add little water if you need .

3.Methi potato bhaji is ready to serve.

MY SUNDAY LUNCH THALI.....(Mutton Red Curry(Lal Mass),Ragi & Jowar Flour mix Bhakri/Roti, Karela Pickle, Onion Salad, & Rice)...


STUFFED KARELA PICKLE...Recipe...

Recipe..take small karelas, or thin long tender karelas.if it is big make 2 pieces. .scrape the skins roughly.give slits to stuff masala.if there are big and hard seeds then remove it..or else no need of removing.deep fry those karelas.till brown.dont make crisp.take lots of garlic,peel it.in a grinder add garlic,red chilli powder..i use kashmiri or bedgi chilli powder,salt as per taste..and grind it without water.add 1tsp fried karela oil in it..mix and stuff in fried karelas and rub masala from out side.you can keep this pickle in a fridge more than 15 days..try it..

Raw Mango Hot n Sweet Pickle...Kairi Tikh-Godd Lonche


Recipe Description: .This is a hot and sweet pickle,goes very well with rotis,and dal-rice.its a very simple,easy and quick recipe to make and tastes yummie.


Ingredients:
1.Raw Mangoes-3 Big
2.Jaggery-2wati ( more or less as per taste)
3.oil-3-4tb sp
4.Kashmiri red chilli powder-3tb sp
5.1.1/2 tsp-mustard seeds(rai)
6.Methis seeds-1/4 tsp.
7.Hing powder-1 tsp.
8.Haldi-1/2 tsp.
9.Salt-as per taste

Instructions

1.Wash and dry raw mangoes.. cut them into pieces.
2.Make tadka of oil(after heating), add mustard seeds, hing powder ,haldi, red chilli powder.

3.Then immediately add jaggery,salt.and mix well.. then add raw mango pieces into it.

4.Keep mixing nicely for few seconds..then cover with lid and cook for 3 minutes.

5.Pickle is ready .

6.After cooling preserve it in the bottle and refridgerate ..can be preserved for atleast 1 month.


Saturday, April 28, 2012

Stuffed Capsicum

Recipe Description:

Tasty,yummy side dish ..tastes good with rotis or rice & dal..



Ingredients:

1.small or medium capsicums 4-5

2.potato- 4-5 boiled

3.onion- 1 big finely chopped

4.green chillies- 4-5 finely cut

5.goda masala or garam masala- 1tsp.

6.dhania- finely chopped.

7.lemon juice-as per taste

8.garlic paste(optional)- 1tsp.

9.salt-as per taste

10.oil - 3-4tabsp.

11.haldi

12.sugar- 1/4 tsp.


Instructions:


1.cut round top piece around the stem of capsicums.then remove seeds from it.

2.in a bowl mash the boiled potatoes,add finely chopped onion,finely cut green

chillies,finely chopped dhania,goda masala or garam masala,salt,sugar,lemon

juice,haldi,garlic paste.mix it well.

3.stuff this mixture in the capsicums.

4.take non stick pan then heat oil in it.

5.arrange capsicums in it.keep lid on the pan.

6.turn the sides (upside down) in between till it gets soft.

7.stuffed capsicums are ready to serve

Prawns Ghashi Or Prawns Ambat





Recipe Description:

yummy prawns ghashi, very easy and tasty.this curry can be served with rice or rotis....



Ingredients:


1.prawns medium size- 18 to 20

2.fresh coconut grated -1/2 to 2 cups

3.dhania seeds-2t.spoons

4.jeera- 1/2t.spoon

5.onions-1and1/2

6.garlic or lasun-4

7.red chilli powder-1tsp.or as per taste

8.haldi powder-1/4 tspoon

9.kokum-2 to 3

10.oil-2tabspoon.

11.salt -as per taste.

12.tomato finely cut-1

13.green chillies -3

14.ginger-small piece


Instructions:

1. clean the prawns.apply some salt .

2.grind coconut,dhania seeds,jeera,garlic,small piece of ginger ,1/2onion cut,haldi,and chilli powder .make a fine paste.

3. in a pan take oil,add 1onion finely cut,fry till it becomes little brown,add tomato finely cut,fry for 

3to4 minutes.add green chilles,then add ground coconut paste,kokum,then stir for some time.finally 

add prawns .mix it and add water as required.boil it for 3to4 minutes till prawns get cooked.


4.prawns ghashi is read to serve.

Stuffed Brinjals With Green Masala


Recipe Description:

Its a different dish..but very easy and tasty side dish.....it goes well when served with chapati,or rice.



Ingredients:

1.small white purple brinjals-250gms.

2.dhania leaves-atleast 2-3 wati.

3.green chillies-5-6 medium spicy.

4.ginger grated-1tabsp.

5.garlic(lasun)-8-9cloves.

6.jeera-1tsp.

7.rai-1/2tsp.

8.udid dal-1tsp.

9.whole red cillies-2

10.haldi-1/4tsp.

11.currypatta-5-6.

12.salt -as per taste.

13.sugar-very little(optional)

14.oil-2tabsp

15.water-as needed.


Instructions:


1.make a slit to brinjals to stuff masala.

2.grind dhania leaves,greenchillies, ginger,garlic,jeera,salt,little sugar(otional) in a mixer in to rough paste.do not use water to grind.

3.stuff this masala into brinjals.

4.take oil in the pan.make tadka of udid dal,rai,whole red chillies,currypatta,and haldi.

5.add stuffed brinjals in to it.fry for 2 minutes.then add very little water to cook.keep lid.

6.ready to serve with chapati or rice as a side dish.

Methi Potato Bhaji


Recipe Description:

This is a simple bhaji with very few ingredients..but its a very tasty bhaji.we can serve with rice or rotis....


Ingredients:

1.Fresh green methi leaves finely chopped -1bunch

2.onions finely chopped-3

3.potatoes peeled and make medium pieces-2

4.garlic cloves-3

5.green chillies chopped-2

6.red chilli powder-1/2tsp.

7.rai-1/2tsp.

8.haldi-1/4tsp.

9.hing-1/4tsp

10.oil-2tabsp.

11.sugar-1tsp or as per taste

12.salt -as per taste

13.water-very little if needed.


Instructions:


1.In a pan heat oil .add rai,garlic fry little,add hing,haldi,red chilli powder.

2.add green chillies,onions,fry for few seconds and add potato pieces.add sugar,salt and cover the pan ,

cook till potatoes get cooked.add methi leaves.cook for few minutes.add little water if you need .

3.Methi potato bhaji is ready to serve.

Padwal Dumbells (Stuffed Snakegourd)


Recipe Description:

Delicious and  tasty..we can eat as side dish or starters..goes well with chapati or steamed rice..


Ingredients:

1.Padwal(snakegourd)-500gms

2.potato- 3-4 boiled

3.onion- 1 big finely chopped

4.green chillies- 4-5 finely cut

5.goda masala or garam masala- 1tsp.

6.dhania- finely chopped.

7.lemon juice-as per taste

8.garlic paste(optional)- 1tsp.

9.salt-as per taste

10.oil - 3-4tabsp.

11.haldi

12.sugar- 1/4 tsp.


Instructions:


1.scrape the padwal little and make 2 inch pieces.then remove seeds from it.

2. in a bowl mash the boiled potatoes,add finely chopped onion,finely cut green chillies,finely chopped 

dhania,goda masala or garam masala,salt,sugar,lemon juice,haldi,garlic paste.mix it well.

3.stuff this mixture in the pieces of padwal.

4.take non stick pan then heat oil in it.

5.arrange padwal pieces in it.keep lid on the pan.

6.turn the sides (upside down) in between till it gets soft.

7.padwal dumbells are ready to serve.

pieces

Fish Aamshe-Tikhshe (Bangda/Prawns/Tarle)




Recipe Description:

Its a red,spicy,tangy fish curry.its very authentic,mangalorian fish curry.variation can be done with 

prawns,or tarle fish.



Ingredients:


1.Bangda fish cleaned and cut in 2-3 pieces each- 1/2 kg.

2.red whole Bedgi chillies- 10-12

3.garlic-2,3 cloves

4.grated coconut-2tbsp

5.tirfal(teppal)-8to10

6.tamarind -small ball

7.salt to taste

8.haldi-1/4 tspoon

9.coconut oil-1tb sp


Instructions:


1.clean the fish pieces & make 2-3 pieces of each.add salt,haldi and keep aside .

2.roast red chillies in few drops of oil for 1 minute.

3.grind grated coconut,red chillies,haldi,garlic cloves,tamarind.make fine,smooth paste with water.

4.grind tirfal with little water & strain it .

5.Boil ground masala,tirfal water, by adding some more water

6.add fish pieces & boil it till fish is cooked.

7.sprinkle coconut oil on the curry,cover with lid.

8.serve with rice.

Mangalorean Mutton/Chicken/Egg Curry With Roasted Masala




Recipe Description:


yummy,tangy,curry...its a mangalorian curry..this curry can be made with either mutton,or chicken or

eggs...very tasty and can be served with rice,chapati or bread...





Ingredients:


1.mutton/chicken/eggs-750gms/6eggs

2.grated fresh coconut-2cups

3.long cut onions-5/6

4.garlic cloves-10

5.ginger-3/4 inch

6.kashmiri or bedgi whole red chillis-7/8

7.haldi-1tsp

8.whole garam masala-6cloves,1inch cinnamon,dhania seeds-2tabsp.,jeera-1/4tsp,saunf- 1/2tsp,black

pepper-6/7,green elaichi-3,optional(small piece dagadful,javitri,1/4sp khaskhas,)

9.oil -4-5tabsp.

10.dhania leaves-finely cut-1/2cup

11.green chillies-3/4

12.salt-as per taste.

13.finely cut medium size tomatoes-3



Instructions:


1. wash mutton or chicken pieces or boil the eggs and remove shells & make 2 pieces.

2.grind 1/4 cup dhania leaves,green chillies, 5 garlic cloves, 2inch ginger piece without water.

3.marinate mutton or chicken pieces with salt,haldi,and ground green masala,keep aside.

4.take 1sp.oil in a pan roast all whole garam masala for 1 minute

5.take 1tab sp.oil in a pan roast long cut onions,5garlic cloves,ginger piece,fry untill light brown add

grated coconut and roast it till coconut gets little brown.

6.grind above roasted garam masala,roasted onion coconut,red chillies,little dhania leaves together with

water and make fine paste.

7.in pressure cooker take 3tabsp oil,add tomatoes fry for few minutes,add mutton or chicken

pieces,fry for 3to 4 minutes,add ground above masala,salt as per taste,add water and cook it .give

3whistles then keep in for 10minutes on low sim.

8.curry is ready to serve with rice,chapati,or bread.

Stuffed Karela(Bitter Gourd) Pickle


Recipe Description:
Easy and quick to make..it tastes yummy when served with dal and; rice....This is a andhra pickle.


Ingredients:

1.karelas(bittergourd)-250gms.

2.lots of garlic-at least 15to20 cloves

3.kashmiri chilli powder.-as per taste..atleast 3to4tb sp.

4.oil-to fry.

5.salt -as per taste.


Instructions..

1.Take small karelas, or thin long tender karelas.if it is big make 2 pieces.

2.Scrape the skin roughly.give slits to stuff masala.if there are hard seeds remove it...

3.Deep fry the karelas until brown.dont make crisp.

4.Take lots of garlic,peel it and grind it with red chilli powder..salt as per taste. grind without water.add 1tsp fried karela oil in it.mix it.(I use kashmirir or bedgi chilli powder)

5.stuff the ground masala in fried karelas and apply masala from out side.

6.This pickle can be refridgerated for more than 15 days..

Ambya (Mango) Sasam


Recipe Description:

This is a very traditional amchi dish.Very quick and easy to make.it is sweet,little spicy curry..tastes very 

well when served with rice and dalitoy.


: Ingredients:


1.sweet alphonso mangoes(or any type of sweet mangoes) 5-6.

2.jaggery(gud)-2-3tbsp.as per taste.

3.grated coconut-1

4.mustard seeds-1tsp.

5.tamarind(chinch)-small piece.

6.salt-as per taste.

7.whole red bedgi or kashmiri chillies-4-5


Instructions:

1.slice the mango and mix little jaggery in it.(only if mangoes are sour)

2.grind grated coconut,mustard seeds,tamarind,salt,whole red chillies & jaggery with little water and 

make fine paste.

3.mix the sliced mango pieces well in the ground masala.

4.ambya sasam is ready to serve.

Mutton/Chicken In Coconut Milk


Recipe Description:


Its a Mangalorean style mutton curry with a flavour of coconut milk.not too spicy but very tasty as the

coconut milk blends well with our spices.


Ingredients:


1. Mutton(lamb)/chicken- 850gms/1kg

2. onions - 4-5

3. tomatoes - 2-3 medium sized

4. ginger-garlic paste(2inch ginger piece,7-8 big cloves of garlic)

5. whole garam masala -(5-6cloves,2-3 green cardamom,small piece cinnamon,1-4 tsp

badishep(saunf),1/4 tsp black pepper,1/2 tsp jeera)

6.pudina(mint leaves)- 6-8 leaves (optional)

7.green chillies -2-3

8.dhania leaves - handful

9.salt to taste

10.red chilly powder - 1tsp appx or as per taste

11.haldi -1/4 tsp

10.coconut milk - 1/2 -1 cup OR coconut milk powder - 7-8 tb sp


Instructions:


1. boil the onions and grind.

2. boil tomatoes and grind seperately.

3. grind the whole garam masala,ginger garlic paste,pudina,dhania leaves and green chillies together and make a paste.

4. heat 2-3 tb sp oil in cooker, add tej patta,fry oinion paste for appx 4-5 mins and then add tomato paste and fry for appx 5 mins.

5. add the ground green masala stir well, then add mutton and add salt.

6. stir for 5 mins & take 4 -5 whistles, then cook again for 10 mins on low sim.

7.after the mutton is cooked, add coconut milk and mix well.

8. mutton curry is ready to serve.

Tomato Hot & Sweet Chutney.


Recipe Description:
A quick and mouth watering side dish.Tastes good with rice and daal and also with chapati or bread.



Ingredients:

1. Red ripe Tomatoes - 7-8 finely chopped

2. Green chilly - 2 medium spicy long slits.

3. Red chilly powder - 2 tsp.

4. turmeric - 1/4 tsp

5. Jaggery - 2-3 tbsp

6. salt as per taste.

7. oil for tadka - 2 tbsp

8. Mustard seeds - 1/2 tsp

9. hing - 1/2 tsp

10.methi seeds(fenugreek) - 1/4 tsp


Instructions:


1. In a fry pan make tadka of oil, mustard seeds, methi seeds, hing, turmeric, red chilly powder.

2. Add the finely chopped tomatoes and green chillies.

3. Add salt and jaggerry and stir well.

4. cover with lid and cook on medium flame for appx 15 mins.

5. tomato chutney is ready to serve.

Potato & Bread tikki


Recipe Description:


yummy,very easy, delicious snack or a very good starter...



Ingredients:


1.boiled potatoes-5to6

2.bread slices-5to6

3.garlic(lasun)5 cloves

4.green chillies-3to4(as per taste)

5.dhania leaves

6.salt

7.oil-to fry


Instructions:


1.peel and mash boiled potatoes.

2.dip bread slices in some water,squeeze and remove all water from the bread immediately.

3.grind garlic and green chillies coarsely without water.

4.mix mashed potatoes,bread slices, ground masala, dhania leaves and salt.

5.make small, round, flat tikkis.

6.heat oil & deep fry tikkis.

7.if tikkis break while frying in oil, then some more bread can be added to the mixture.

8.tikkis are ready to serve with tomato ketchup or green chutney.

Crispy Chakli


Recipe Description:


A crunchy, munchy snack to have with tea.very easy to make and the kids love it too.


Ingredients:


1.dry roasted udid dal - 1 cup.(finely ground powder)

2.rice powder - 3 3/4 cup

3. salt to taste

4.unsalted butter (loni)- 2 tb sp.

5.til(sesame)- 1tb sp

6.jeera (cumin seeds)- 1/2 tsp

7.water to knead.

8.oil to fry chaklis


Instructions:


1. take a big bowl add udid dal powder, rice powder,salt,butter,til,jeera and mix well.

2. add water and knead the dough.

3.make required round or long balls of the dough and put in chakli mould,make chaklis.

4.heat oil in a kadai /fry pan,and fry chaklis till crispy and golden brown on low flame.

5.chaklis are ready to eat and can be stored for 10-15 days.

Sol Kadi (Kokam Kadi)


Recipe Description:

The best cool digestive drink that one can have after eating heavy non-veg food.



Ingredients:

1.kokam-8-10,soaked in hot water.

2 coconut milk-1 coconut

3.garlic - 2-3 cloves

4.black whole pepper - 1/2 tsp

5.salt

6.sugar to taste

7.green chillies - 2 finely chopped

8.corriander(dhania leaves) for garnishing


Instructions:

1. Grind the grated coconut,garlic,black pepper and 1 green chilly with water to a fine paste. Squeeze this

paste thru the strainer,repeat the process twice.

2. Discard the soaked kokam from the water and mix water with coconut milk (no.1),add salt and sugar.

3. Mix well, garnish with finely chopped green chilly and corriander leaves (dhania leaves) and refrigerate

(optional).

UNDHIYO WITH HOT PURIS


Recipe Description:

Undhiyo is a Gujarati favourite dish of all...Undhiyo with hot hot puris is a great combination.....



Ingredients:

1.vegetables...5-6 small purple brinjals,green fresh surati papadi or valpapadi- 2 cups,

raw banana-1,ripe banana-1,fresh green peas-1cup, fresh green chana-1cup(optional),

yam (suran)-pieces-1/2cup,potatoes pieces-1/2cup,kandpieces-1/2cup,green fresh toor- only seeds-

1/2cup.

2.for muthia...methi leaves chopped finely 1cup,fine rawa-2tabsp,besan-1/2 cup,oil 2tabsp,haldi,red chilli 

powder,goda masala,salt,gud -as per taste..

3.roasted dhania seeds 3tabsp and 2 tabsp jeera..

4.oil for tadka,rai,hing,red chilli powder,ajwain,white til(sesame seeds)-as per taste.

5.for green chutney..lots of green dhania leaves,green chillies, ginger,and lots of garlic or fresh green garlic ,
2 tabsp grated fresh coconut...


Instructions:


1.make slits to the purple small brinjals,

2 open &make half of surti papadi or valpapadi..

3.keep fresh green peas,fresh green chanas ,and green fresh toor ((optional)ready,

4.make slits to 1 raw banana,1 riped banana(with skin),

5.make pieces of yam(suran).make pieces of  potatoes,and purple kand(optional),sweet potato if available.

6.dry roast dhania seeds&...jeera separately..make fine powder.

7.grind green chutney with lots of dhania leaves, green chillies, ginger, green fresh garlic(or regular garlic) and 

little of fresh coconut with little water.

8.add dhania jeera above powder in it.. add little goda masala(optional),sugar or gud,add salt,red chilli 

powder, haldi.. mix it..

9.stuff this masala in to brinjals, both bananas...then apply this masala to the potato ,yam, sweet potatoes, 

kand pieces.apply masala to surti papadi or valpapadi,green peas,green fresh chanas,and green toor.

10.make muthias of finely chopped methi leaves, little rawa,besan,add above green masala, little of roasted 

dhania jeera powder,red chilli powder,haldi,little of oil.,salt,sugar..white til(sesame seeds),ajwain..mix and 

make balls.. deep fry it..

11.then in pressure cooker..take 4to 5 tab sp of oil.make tadka of rai,til,ajwain,hing,redchilli 

powder,haldi,&hing..then 1st add potatoes,yam and all ..then add surti papadi,add raw bananas, 

brijals,then all green seeds..then add above made muthias,add ripe banana....add little of water.and take only 1 whistle..

12.undhiyo is ready to serve with hot puris..

My Homemade Only Fish Thali......Bangda Amshe Tikhshe,Nogli Ghashi,Fried Surmai-Bangda,Bombil,& Nogli....& Rice


Bangda Fish Amshe Tikhshe...Recipe..

clean 1/2kg Bangda fish & make 2-3 pieces of each.add salt,haldi and keep aside
roast10-12 red Bedgi chillies in few drops of oil for 1 minute.
grind 2tabsp grated coconut,red chillies,1.4tsp haldi,2-3 garlic cloves,smallball of tamarind.make fine,smooth paste with water.
grind 5-6 tirfal with little water and strain it
Boil ground masala,tirfal water, by adding some more water.
add fish pieces and boil it till fish is cooked.
sprinkle 1tabsp.coconut oil on the curry,cover with lid.curry is ready..serve with rice.

Nogli (kane.or lady fish)Ghashi...Recipes..

clean 5-6 Nogli fish.amd make 2 pieces. apply salt and haldi .and keep aside.
grind 1wati fresh grated coconut, 2tsp dhania seeds,4-5 kashmiri red chillies, 1/4tsp haldi, 1tabsp chopped onion.make fine paste.
then keep ground masala  mixed with water, add salt as per taste, 2 kokum, 1/2onion chopped, 2green chillies ,chopped small piece of ginger.after 1boil add fish pieces in it...cook for jst 2-3minutes.then make tadka of oil and 1/2 chopped onion .add in the curry. fish curry is ready to serve.