Vidya Baindur's Home Thali specials

   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