Vidya Baindur's Home Thali specials

  Crispy Padwal Rings.... Snake Gourd Fried Rings.. Recipe.. Slightly scrape Padwal  n Remove seeds from it. Do not throw these seeds..we can make  chutney with it.. Make medium thin pieces of Padwal as shown in my above pic.. Add Salt, Haldi n Red Chilli powder n Hing in it..  Mix it well. Add Rice powder n some Besan in it  till all pieces get well coated Then deep fry these rings till it become crispy.. Serve it hot n fresh.. Val Papdi Bhaji...(Green Broad Beans ) Recipe.... (Approximately ) 2 cup - Val Papdi ..washed ..make it half then chop finely 3/4 cup -Fresh grated coconut  2 Green chillies Pinch of Asafoetida  Salt to taste   wash Val Papdi properly and keep for dry. Once its dry chop it into small pieces.  Heat little oil in a pan,make tadka with rai, udid dal, green chilli , curypatta, 1whole red  chilli, hing ,pinch haldi... 0 then add chopped Val Papdi add salt n Gud as per taste.. mix it..add some fresh grated  coconut..mix it.. add some water..n cover it.. n cook till P

 Sarson Ka Saag... Recipe...  Green Sarson means Mustard greens..This is a traditional Punjabi Dish..  This Saag is always madevin Winter season as around this time Mustard Greens grow  abundantly.. and Sarson gives heat to the body.. so This Saag is always Healthy n full of  vitamins.. Palak , Bathua, Methi leaves r used with Sarson to balance the taste..mostly in  traditional Saag no masalas r used.. But if you like you can add haldi, chilli powder , n  Dhania powder while making it.      Sarson Ka Saag Garnished with lots of butter on it n Thin pieces of chopped Ginger ,  with Makki Roti, Onion, fried Green chilli .this is the best combination. Ingredients Mustard Greens..( Green Sarson )..2 Bunches. Palak Leaves... 1 Bunch means half of Sarson. Bathua.. 1 Bunch...(optional.. iff you dont get it you can skip it. If you like you can add some Methi Leaves.. but I dont like to add it. Green chillies ... 5 to 6 or as per taste.. we dont add chilli powder n this Saag tastes good if it is

 Sarson Ka Saag...  Green Sarson means Mustard greens..This is a traditional Punjabi Dish..  This Saag is always madevin Winter season as around this time Mustard Greens grow  abundantly.. and Sarson gives heat to the body.. so This Saag is always Healthy n full of  vitamins.. Palak , Bathua, Methi leaves r used with Sarson to balance the taste..mostly in  traditional Saag no masalas r used.. But if you like you can add haldi, chilli powder , n  Dhania powder while making it.      Sarson Ka Saag Garnished with lots of butter on it n Thin pieces of chopped Ginger ,  with Makki Roti, Onion, fried Green chilli .this is the best combination. Ingredients Mustard Greens..( Green Sarson )..2 Bunches. Palak Leaves... 1 Bunch means half of Sarson. Bathua.. 1 Bunch...(optional.. iff you dont get it you can skip it. If you like you can add some Methi Leaves.. but I dont like to add it. Green chillies ... 5 to 6 or as per taste.. we dont add chilli powder n this Saag tastes good if it is spicy. Gi

   Red Boiled Rice Pej...  Recipe.. Wash n spak Rice for atleast 2 hours.. then for 1 cup rice add 4 cups of water n cook it in  pressure cooker for 8 to 10 whistles as it takes much time to cook soft. Then again mash it nicely n add some water ,salt as per taste n boil it nicely. Then make Tadka with gheee n add lots of Garlic in it n fry ..add it in Pej. If you dont like Garlic tadka you can skip it n serve plain Pej  Kairi ( Full Kairi Preserved in salt water)  with Coconut Chutney  or Gojju... Recipe.. Grind together fresh grated coconut, kairi pieces ,Green chillies n salt ,sugar n lots of  garlic with little of water.. chutney is ready to serve. Neer Phanas n White Peas Shak... (Div Kadgi with Safed dry Vatana Karwari Curry ) recipe.. Soak  White dry Peas over night ... then cook it in pressure cooker.. remove skin of neer phanas n  make medium pieces .add some salt n water.. n cook it till it gets well cooked.. then roast 1 tabsp,of dhania seeds in 1/2 tsp of oil add red chilli

 Dadpe Pohe.. This is Maharashtran Favourite dish..its very easy ,quick n tasty dish to make for nashta..  Recipe.. Ingredients... 1.Thin Poha ..2 to 2.1/2 cups.. 2. Small Onion..finely chopped. 3. Tomato ...1 /2 finely chopped. 4. Fresh Grated Coconut..1/2 cup...slightly pulse for 1 or 2 times  5. Salt ...as per taste  6. Sugar or Gud..as per taste.. you can skip it. For Tadka.. 1. Mustard seeds .. 1/4 tsp. 2. Jeera..1/4 tsp. 3. Green Chillies... 2 to 3 finely chopped. 4. Curry patta.. 6 to 8 leaves. 5. Red chilli..1 this is optional. 6. Hing.. pinch  7. Haldi... 1/2 tsp. 8.. Ground nuts... 1 tabsp.. 9. Oil ... 2 tabsps. 10. Dhania Leaves.. Method.... In open big vessel or Kadai mix Thin Poha, Chopped Onion, Tomato n frsh grated Coconut. Then add Salt , Gud or Sugar. Mix it nicely .you can sprinkle some water to make Poha soft. But do not make very soft adding more water.. as Tomato , Onion n Coconut make Poha after 5 minutes. Then make Tadka with oil, mustard seeds, Jeera, Ground nut

 Mixed  Vegetables Sambhar..or Kholombo Recipe.. Mixed Vegetables  For Sambhar....Drumsticks - Small Onions-French Beans- Brinjal, Magge ,Lauki  Cook tur dal in pressure cooker till very soft.  make pieces of,tomato ,& make long pieces of drumsticks n Brinjal, French beans,small onions ,Magge ...boil all the vegetables with some salt . For Sambhar masala...roast 1tabsp of dhania seeds,1/2tsp of jeera, 7-8 methi seeds,6-7 black pepper, 1tabsp.chana dal,1/2tsp of udid dal,5-6 curry patta, pinch haldi, hing, then add 7-8 bedgi whole red chillies. finally add fesh 2tabsp of grated fresh coconut.roast it properly in few drops of oil.make fine paste . ( Or you can use Readymade Sambhar Powder instead of this ground fresh masala..) add some imli juice in it. or grind chinch with this..mix mashed cooked tur dal, this ground masala or Sambhar Powder. add water, add cooked vegetables. add some salt ,gud .boil it properly. then add some dhania leaves. make tadka with oil,rai,curry patta, red

 Cauliflower Ambat.. Recipe.. Boil big10 to 15 pieces of cauliflower pieces with some salt and water.  Cook1cup Toor Dal in pressure cooker till very soft. then mash it. add cauliflower pieces in it. fry 10-12 methi seeds in few drops of oil add 3-4 whole red bedgi chillies in it. grind together fresh 1 cup grated coconut,small piece of Imli , 1/4 tsp haldi,and fried methi & red chillies in to a fine paste.  add this ground masala in dal and cauliflower pieces mixture.add salt as per taste..boil it. then make tadka of oil and add 1finely chopped onion.fry till brown and  add in curry.Ambat is ready to serve French Beans Talasani ..Parasbi Talasani ( French Beans Sabji )... Make 1 inch French beans pieces..  Make Tadka with Oil , add lots of Crushed Garlic, whole red cilli, fry it till brown  Add French Beans pieces..add haldi, red chilli powder, salt ,little of gud or sugar to taste  (optional)..mix it nicely...add some water .keep the lid.. cook it till it becomes soft .or  French

 Baingan Bharta... Recipe... Apply oil to Big Baingan / Brinjal. Roast the big Brinjal directly on flame turning its sides  or roast it on tawa. Roast it till the outer skin of brinjal is black and from inside it is cooked and becomes soft. Let it cool. Peel the skin of brinjal with hands... discard it. Then keep it on a plate.mash the brinjal with the help of hands In a pan take oil. When its hot ,add Jeera.add green chillies chopped finely, add garlic finely chopped or  grated..Add little more ginger grated. Fry it for few minutes. Add finely chopped onion,fry it for 2 minutes..  then add finely chopped tomato to it. Fry  till the onion gets slighltly pink n gets well mixed with tomato. Add salt ,haldi, ,red chilli powder, Dhania seeds powder. MIx well..fry till oil separates from masala.. Finally add brinjal and mix well till everything gets well mixed. Garnish with dhania leaves. Baingan Bharta is ready to serve.. Cabbage Bhaji.... Recipe... Chop Cabbage  in thin long pieces..you c

  Stuffed Green Masala Pomfret Fry 1.take3 small or medium sized whole pomfret(slit in an arc on one side from the head to  bottom,and two straight slits on the other side).  apply salt,haldi and red chilly powder to the cleaned pomfrets. 2.grind2tabsp. grated coconut,1 bunch dhania leaves,2-3green chillies,10to12  garlic,1/4tsp...add salt with few drops of water and make thick paste 3.stuff this paste into the slitted arc of the pomfret and apply little on the other slits as well. 4.let it marinate for 10-15 mins. 5.mix the rawa and rice powder together and roll the pomfret from both sides. 6.heat the oil in a pan and fry well. 7.stuffed pomfrets are ready to serve Beetroot Raita..  Recipe.. Cook Beetroot big pieces with some  salt n little  water. in the pressure cooker.then peel it.make  small pieces..then add finely chopped  onions.add  curd.add salt if you need.mix it  nicely.then make tadka with ghee adding  mustard seeds, currypatta, red whole chilli  piece, choppped green chill

  Saradines Kerala Spicy n Tangy Red Fish Curry ( Matti Fish small Saradines or Tarle )  Recipe... clean and wash prawns and fish..apply salt...keep aside. In a pan take some coconut oil(or any other oil), add rai,currypatta,methi seeds,haldi, red  chilli powder ,dhania powder then add finely chopped lots of  ginger garlic , .fry for few seconds, add  chopped shallots10 to 15 (small onions)).. add finely chopped tomato (optional ),green chillies chopped,fry till all gets mixed together.. then add salt,some ,& water ,add kokum (I added malabari kodampuli washed n cleaned ), add some dhania leaves.then add fish  in to it....add some more currypatta  while boiling.. boil it for 5minutes nicely with lid on it...fish curry is ready to serve. Palak Patal Bhaji... Or Palak with Chana dal, Ground nuts Curry Plz Watch this recipe on my You Tube Channel...link.. Vidya Baindur's Food World https://youtu.be/cgsJDHnyCSk French Beans Stir Fry... Recipe.. Make 1 inch French beans pieces..  Ma

  Kolhapuri Mutton Curry.. Recipe.. Marinate Mutton pieces  n 1 Potato pieces with its peel with haldi,salt,Green masala with lots of garlic dhania leaves n Green chillies,.. In some oil..Fry long cut onions, Fresh grated coconut n little of sukha grated  Khopra,(dry coconut )  Then Fry in few drops of oil ..whole garam masala dry  dhania  seeds,jeera,lavang,dalchini,black pepper,saunf,),add grated ginger n Grated garlic ginger,  n some dhania leaves....then grind it..  In cooker add oil,put kolhapuri masala powder .(which 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 Marinated Mutton pieces n Potato pieces.... fry for few minutes,..then add water & cook it.. kolhapuri Mutton is ready to serve.  ( when we put kolhapuri masala in oil it gives nice red colour to a curry..it becomes  yummy .. ) Garnish with dhania leaves n serve wi

  Andhra Pepper Rasam... Very healthy n tasty ..very easy to make fresh hot Rasam. Recipe.. Make dry powder in a grinder with 1 tsp.dhania Seeds , 3/4  tsp. Jeera , 1/4 tsp.of Black   pepper (Black miri ), 1 whole red chilli, 1 green chilli,  12 to 15 small Garlic cloves , 1/2  inch Ginger pieces n 7 to 8 cury leaves. Take small ball of imli ..add some water n keep its juice ready. Take 3 Tomatoes.. make small pieces n smash it with hand nicely. Then in big pot add smashed Tomato pieces , add Freshly made above ground  Rasam  powder..add atleast 1 liter water.. Add Imli Juice, little of dhania leaves , 1/2 tsp haldi..add salt ...  Add  little gud only if you want to give slight sweetness to Rasam. ( its optional.. I dont  add gud in it ).  Then boil it nicely on medium flame till it reduces n all get well mixed n  tomatoes get well cooked..and you get nice aroma of Rasam. Switch off the gas. Then make tadka with oil , Jeera 1/4 tsp. , Currypatta 4 to 5 , 1 whole red chilli, n pinch of 

 Small Saradine's Uppat.. Recipe.... Description... Fish Uppat ...An age old Traditioanal Fish Curry.. We can  prepare this curry with any fish Today I prepared it with small Saradines. Ingredients..  cleaned and washed small Saradines... TO DRY ROAST 2 tbsp grated coconut 8-10 red dry chillies 1 tsp coriander seeds 8 seeds methi 8 cloves of garlic 1/2 tsp mustard 6 Teppal or Tirfal. 1/4 tsp turmeric pd 1small ball -chinch or Imli salt to taste 1-2tabsp coconut oil METHOD Roast all the items that come under "TO DRY ROAST ". When cool, grind it to a smooth  paste with imli and water. Transfer this to a vessel and adjust to gravy consistency. Bring this to a boil.Add salt. Now add the cleaned fish and bring it to a final boil . Garnish with Coconut oil and serve with hot Rice Nogli ( Lady Fish ) Rawa Fry... Recipe...  Clean Lady Fish ...Apply haldi..salt..red chilli powder..& dhania leaves..green  chilli & garlic paste(without water) to the Lady Fish .. Add some Mal

Mumbai Badami Halwa.. or Karachi Halwa. Recipe.. Ingredients.. 1. Custard Powder or Corn Flour . (Here I have taken Custard powder )... 1cup. 2. Sugar...2 and 1/2 cups. 3. Water...4 cups. 4.. Home Made Ghee...4to 5 tabsps.you can use any ghee available at home. 5..Elaichi Powder.. 1/2 tsp or as per taste. 6.. chopped nuts like Badam or Pista . Method.. Take custard powder or Corn Flour in a big bowl.. mix it in 4 cups of water. add 2 and 1/2 cup of sugar in it.mix well so that  there will be no lumps. heat a non stick pan . add mixture in it..keep stirring well continously. when mixture starts boiling..reduce the flame..&  keep stirring. then add 4 to 5 tsp of home made ghee or any  ghee in it.keep stiring .. mixture wil start becoming transculant..& will  start forming like jelly... then add cardamom powder in it. N chopped  pista.or any nuts which you like.you can use  mixed nuts as well. you will have to stir atleast 10 to 12 minutes on  very low flame. when it will form in

   Udid n Broken Wheat   Idlis.. Recipes Ingredients.... 1. Udid Dal... 1 cup 2. Broken Wheat or Wheat Lapshi.. 3 cups 3.  Methi Seeds.. 10 to 12 seeds..or less than 1/4 sp. 4.  Salt as per taste or 1 tsp. 5.  Water ... to  soak n  Grind. 6.  Oil.. little to grease idli moulds 1. Soak Udid dal n Methi seeds separately in water for 3 hours. 2. Then Grind   in the table top grinder with stone. Or in the Regular grinder..but 1st grind  udid dal with adding little little at a time ...dont add all the water at a time. N grind it for  more time..so udid dal textures comes very well.then remove it. 3. Wash n keep Broken wheat in water for 1/2 an hour. Then remove it in a strainer n keep. 4. Add this in ground udid dal batter n grind it for one round . after grinding broken  wheat shud be like rawa.. it shudnt be very fine. If you r using lapshi like rawa then no need of grinding lapshi rawa..just mix it in Udid  dal batter.mix the batter nicely. Thickness of batter shud be just like regular i

   Batata Talasani... Recipe.. Peel the Potatoes.. Make long n thin Pieces like we make for Finger Chips or French Fry.. Make Tadka with Oil , add lots of Crushed Garlic, Whole Red Chilli, fry it till brown . Add Haldi , red chilli powder, salt ,little of gud or sugar to taste (optional).. mix it nicely...keep the lid.. cook it till Potato get cooked.  Then saute it till it become slightly crisp.  Talasani is ready to  serve. Carrot Koshimbir.. Recipe. Carrot Koshimbir. 1.. Peel 2 Carrots.. Then Grate it..In A Bowl take Grated Carrot.. Add 1to 2 tabsps of Grated Fresh Coconut ,1tabsp.of Roasted Groundnut powder,Salt,  Lemon Juice. Mix it properly.. Then add Tadka with Ghee , Rai, Curry Patta, Green chilli, small wholle red Chilli , Hing..  Mix it..  Garnish With Dhania Leaves n serve it.                                                                                                                                                                                                          

Tendli Bhutti..,. This is our Mangalorian side dish...(Tendli means Tondli, Tindora, Ivy gourd).. Recipe.. make small pieces of Tendli ..250gms.n 2 Onion,, Then grind grated fresh coconut.1/2cup, 3..4whole red chilles, 1/2tsp.haldi,1tsp dhania  seeds n imli (means chich or tamarind )with water.. Take  oil in a pan n stir fry onion n tendli pieces. keep lid for some time till tendli gets soft... then  add ground masala add salt,stir fry for some time. then add  Gud n salt as per taste,,stir it till masala gets well mixed with veges,.make it  semi dry.,n Tendli Bhutti is ready to serve. Tomato Saar...  For Recipe... You Can  Watch Recipe On My You Tube Channel..   Both link is the same.. Vidya Bandur's Food World https://youtu.be/YRC1I5LGF5w  Dal Goad Varan Recipe.. Cook Toor dal nicely till it cooks soft n completely cooked in Pressure Cooker adding haldi, hing, Jeera, 5 to 8 Methi seeds, n ghee. Then Remove it.. add water as much as you need.. boil it for 10 minutes nicely adding 

 Gongura Chutney.. Tangy n Spicy.....This is Andhra traditional Recipe..  Gongura leaves means Ambadi leaves.. these r green leaves with red stems.. it is sour in  taste. Commonly Gongura is known as Spinach Dock or Red Sorrel. Recipe... Ingredients.. Gongura leaves..1 bunch Garlic.. 10 to 12 cloves. Udid dal.. 1tabsp. Rai..1/4 tsp. Jeera.. 1/2 tsp Whole Red chillies..3to 4 Green chillies..2 optional Oil..as needed 2to 3 tabsp. Salt ..as per taste.. Method.. Separate green leaves from stems. Use only leaves ..  Then nicely wash it in salt water. Take a pan. Add 1 to 2 tabsp.of oil.after it is heated add Gongura leaves on low flame  nicely fry it for 3 to 4 minutes .. it shud be fried perfectly or chutney will be sticky. all leaves will shrink  n change the colour n look liked mashed completely..then keep it  aside.. Then again in a pan.add 1 tabsp.of oil. Add mustard seeds, udid dal, whole red  chillies,jeera, green chillies ,fry till slightly brown add garic 5 to 6 in it.stir it.. n s

  Rajma Masala.... Recipe... 1.. Soak  2 cups Rajma Over Night..  Morning Cook it with Adding Water In the Cooker for 2 Whistles.. 2.. Then In pressure Cooker take 3tabsps.of Oil Or Ghee add 2 cloves, 1Tejpatta, 1 Green  Elaichi, 4to 5 Black pepper, Fry for few Seconds.   Then Add 1 onion Paste 1tabsp.of Garlic n Ginger Paste, fry Till it becomes Slight Brown  and Then add 1 Finely Chopped Tomato... Fry till Tomato Becomes Soft..then Add Haldi ,  Red Chilli powder, Dhania Powder , Jeera powder  as per taste.. add Salt, mix it.. then add  Cooked Rajma in it.. Mix it Properly.. n again cook it For 3 to 4 Whistles..Garnish with  Dhania leaves n serve. ..( Keep Gravy thick as You like). Tomato.. Onion Raita... Recipe..  Chop finely 1 Tomato .,Chop 1 Onion finely Mix everything together. Add 1 cup curd.add salt as per taste.mix it  nicely. then make tadka with ghee adding  mustard seeds, currypatta, red whole chilli  piece, choppped green chilli, n pinch of hing.add  it in the Raita.. garni

  French Beans Talasani ..Parasbi Talasani ( French Beans Sabji )... Make 1 inch French beans pieces..  Make Tadka with Oil , add lots of Crushed Garlic, whole red cilli, fry it till brown  Add French Beans pieces..add haldi, red chilli powder, salt ,little of gud or sugar to taste  (optional)..mix it nicely...add some water .keep the lid.. cook it till it becomes soft .or  French Beans cook nicely.  Keep it till alll water gets dry.. when it becomes completely dry.. Talasani is ready to  serve. . 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 Patrani Machi ...... Parsee st

  Poha Ladoo...very quick, different n tasty Ladoos for Diwali...I learnt it 3 years back from  one of the food groups,,but sorry for not remembering  name.recipe credit to that friend  thanks for yummmy recipe. Recipe...   INGREDIENTS: poha 2 cup,...we can use thin or thick Poha.. ready peethi sakhar 1 & 1/4 cup or sugar fine powder home made ghee 3/4 cup..or add little more if needed raisins as per taste cashew pieces as per taste  elaichi powder METHOD:  Take  the poha in a small holed strainer n  remove dust or poha powder from  the poha, Dry roast poha until poha becomes crisp & allow it to cool..( You can use any poha,but  you have to roast it till it becomes crisp on low flame,roasting needs only  5 minutes) Grind the roasted poha into fine powder.  Mix peethi sakhar n elaichi powder with poha powder,  Heat some ghee and  cashew pieces   & fry until golden. Add raisins and fry till fluffy. Add it on the poha mixture,mix it properly. then heat all the ghee & add i

 Spicy Shankarpali... Recipe.. Ingredients.. Maida..2 cups Red chilli powder.. 1tsp or as per taste. Hing powder.. 1/2 tsp. Haldi.. 1/4 tsp. Oil..4 tabsps.to add in dough.. and more to deep fry. Water..more than 1 cup.. we can add more as we need.. Method.. Take Maida in open vessel.. Add hing,haldi, chillipowder,& 4 tabsps of oil. mix it.. add.&make a dough like we make for roti or Poori.  Keep this dough covered for 1 hour . Then take small ball & roll it like a thin roti.. Cut the shankarpalis . Deep fry it on low flame till crispy.. remove it begore it gets dark colour... & store it once it gets fully cold.

  Bharali Vangi (stuffed brinjals).... recipe... Give cross slits to Small Vangi(brinjals) 250gms.. fry finely cut onions 2 in oil till it becomes soft.. In grinder grind slightly chopped onions,  grated fresh coconut 2tabsps, and roasted  ground nuts powder .. Then take this ground masala in a bowl ,add Goda masala 1tabsp. ,Gud,Chinch (imli)  juice,salt, chilli powder 1\2 tsp.,1/4 tas haldi. Add Finely Chopped Green chillies 1 or 2, dhania leaves.. Mix well.stuff this masala in Brinjals. In a pan add oil,rai,curry patta ,hing,haldi..add 1tabsp of finely chopped onion n grated  garlic 1tsp.then fry for few minutes..add   brinjals in the tadka..stir for few seconds.. Add little water to cook..keep lid & cook it till brinjals get cooked.. Serve with chapati,bhakri,or rice..(if you dont have goda masala you can use,garam  masala, malvani masala, or amti powder) PARASBI (FRENCH BEANS) KOSHIMBIR.. RECIPE.. 1.heat 2-3tabsp.oil in a fry pan add 250gms.chopped parasbi, little salt,2 long s

 Mushti Pole... Mushti Pole....These Mushti pole r our tarditional dosas..  I learnt these dosas from my Grand mother..we used to relish her different types of  Dosas.. these r one of them.. in our konkani language mushti means fist.. so Mushti pole  means pole made by taking  meaurements with the fist. Recipe.. Ingredients... White Udid Dal... 1 fist of hand. Idli Rice.... 2 fists of hand. Poha... About 1 Fist. (You can take measurement with 1 cup instead of 1 fist ) Salt ..as per taste Water ..to make batter Oil...for frying Dosas. Method.... Soak white udil dal n Idli rice together for 4 hours.. Wash n soak Poha only for 10 to 15 minutes  just before grinding. Then grind all the ingredients with water .make very fine batter.. Thickness of batter shud be semi thick batter like Idli batter. Add salt as per taste.. n mix the batter nicely. Keep the batter over night to ferment properly. In the morning batter will be nicely fermented n you can see batter has risen If it ferments properl

 Tarle (Saradines ) Fish Tikhle Recipe... clean 10 to 12 tarle fish & make ...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, 1/4 sp of Dhania  seeds, 3..4 Black pepper , 3 to4 Tirphala ,small ball of tamarind.make fine,smooth paste  with water. Boil ground masala, by adding some more water. add  Tarle  fish in it.. and boil it  for 3 to 5 minutes... sprinkle coconut oil on it or Add  Garlic Tadka in the curry... n cover it.curry is ready to serve.. cover with lid. Tikhle is ready..serve with Rice. Pomfret Fish Curry Recipe..... 1. Clean n wash Pomfret Fish.  Make Pieces..Apply some Salt .n Haldi. Keep aside. 2. Grind Fresh Coconut ,Haldi, whole red chilli, Dhania Seeds with Water.n make Fine paste, 3. in a pan take this ground masala..add salt, kokum, green chilli long cut, Ginger piece  long thin pieces.1/ onion finely  chopped.add water as much as you need.. Bo

  PRAWNS PULAO...... RECIPE.... CLEAN & WASH PRAWNS..APPLY SOME SALT, PINCH HALDI,  WASH RICE & KEEP FOR 15-20 MINUTES,  IN PRESSURE COOKER TAKE SOME OIL,ADD TEJ PATTA, 2LAVANG, 2 ELAICHI, SHAHI JEERA,  ADD LONG CUT OINIONS,FRY TILL LIGHT BROWN. THEN ADD WASHED RICE..FRY FOR 2 MINUTES. ADD GREEN PASTE Of DHANIA LEAVES , GREEN CHILLIES n GARLIC N GINGER 1TAB SP  OF FINELY CHOPPED ONION,1 TSP.OF DHANIA SEEDS....SAUTE FOR SOME TIME...  ADD  PRAWNS..THIS TIME I HAVE ADDED SOME FRESH GREEN PEAS  STIR....ADD..GARAM MASALA...ADD SALT..& ADD HOT WATER..COOK FOR 1 OR 2  WHISTLE..GARNISH WITH DHANIA LEAVES..&  PRAWNS PULAO IS READY TO SERVE. EASY &QUICK PRAWNS PHANNA UPAKARI..MANGALORE RED N SPICY CURRY... RECIPE. 1. CLEAN  PRAWNS .REMOVE BLACK THREAD FROM IT..& APPLY SALT  N HALDI. KEEP  ASIDE. IN A PAN TAKE 3TO 4 TABSPS OF COCONUT OIL.FRY FINELY CHOPPED ONION TILL IT  TURNS SOFT .. THEN ADD RED CHILLI POWDER, HALDI, N PHANNA UPAKARI HOME MADE MASALA  POWDER.. ( I PRESER

Palak-Moong Dal Bhaji  Recipe.... soak 2tabsp moong dal in water for 1 hour. chop 1 palak bunch. make tadka with oil,add rai,udid dal, jeera,crushed garlic pieces,curry patta,whole red  chilli, 1 chopped green chilli, haldi.. then add moong dal stir..add some water kip lid &cook till it gets cooked..it shud not over  cooked, then add salt, pinch sugar,& add palak..cook for few minutes.. Palak Moong Bhaji is ready to serve.. Chavali ( Black Eyed Beans or Alsanda ) Usal.... Recipe... Soak Chavali Beans over night.. If not possible..boil water n aadd Chavali in it.. cover it 1 hour..It will get nicely soaked.. today I did with this method. In Presure cooker make  tadka with oil add rai, jeera, chopped garlic,  haldi, little goda  masala (If you dont have this masala then you can add any of available masala at home  like Malwani, agri, koli, or dhania powder mixed with garam masala ), haldi, Chilli  powder as per taste.  then add finely chopped onion , green chilli chopped.fry till

Kerala Fish Curry with Matti Fish ( small Saradines or Tarle ) n Some prawns Recipe... clean and wash prawns and fish..apply salt and haldi...keep aside. 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  chopped shallots(small onions)).. 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 ), add some dhania leaves.then add prawns and fish  in to it....add some more currypatta  while boiling.. boil it for 5minutes..fish curry is ready to serve. Kelphulachi Bhaji or Talasani .. ( Banana Flower Sabji ).. 1st we have to clean n take flowers of kelphul from inside of pink cover of kelphul. Remove 1st outer cover  of Banana flower (which is pink or red colour skins),  separate the inner  white yellow long flowers.. then you will see one thick ste