Showing posts with label south indian dish. Show all posts
Showing posts with label south indian dish. Show all posts

Tuesday, July 5, 2016

Nilgiri Style Chicken curry

Nilgiri style Chicken curry is a delicious curry bursting with flavors.It  is cooked in typical south indian style.I got this amazing recipe from FoodFood TV channel  has featured on cook smart. I saved this post in the draft for a rainy day.These kind of foods will help us enjoy the monsoon in the best possible way. ... The chill which the rain brings is best complemented with hot, tangy, spicy curry.


For main dish;
  1. 1kg-Chicken on Bone cut into medium sized pieces on bone  

  2. 3-Onions Finely chopped

  3. 6 tablespoons-Yogurt 

  4. 2 tablespoons-Oil

  5.  4-5-Cloves

  6. 1 tablespoon-Ginger-garlic paste 

  7. 1/4 teaspoon-Turmeric powder 

  8. 1 teaspoon-Coriander powder 

  9. Salt to taste

  10. A few thin strips of red capsicum for garnishing

  11. A few thin strips of ginger for garnishing

For paste;
  1. Spinach blanched 1 medium bunch

  2. 1/2 bunch-Fresh mint leaves roughly chopped

  3. 1/2 bunch-Fresh coriander leaves roughly chopped 

  4. 10-Green chillies roughly chopped

  5.  1 teaspoon-Fennel seeds (saunf)

  6. 1 cup-Scraped fresh coconut 

Method :
  • For the paste, put spinach, mint leaves, coriander leaves, green chillies, fennel seeds and coconut with a little water in a mixer jar and grind to a fine paste.

  • Heat oil in a deep non-stick pan, add cloves and onions and sauté for a minute. Add ginger-garlic paste, turmeric powder, coriander powder, chicken and salt and mix well. Cover and cook for 10-15 minutes.

  • Add the ground paste and mix well.

  • Add yogurt and mix well. Cover and cook on medium heat for 10 minutes.

  • Transfer into a serving bowl and serve hot garnished with red capsicum(here i have used fresh red chillies) and ginger strips.

Monday, July 4, 2016

Sweet jackfruit dosa/ponsa polo


It's jackfruit  season,and I just had to try something different. So thought  of giving  little twist to my favorite dosa. Jackfruit  whether ripe or raw can be used in a myriad of dishes. This dosa is one of them.This is a quick and easy dosa and no need to ferment this batter. An interesting sweet treat, especially for children! these dosas taste very nice when served warm with a dollop of butter.

Ingredients :

  1. 2 Cups Dosa rice 
  2. 1 cup jaggeey
  3. 1 cup de-seeded jackfruit bulbs
  4. 1 cup Freshly grated coconut
  5. 11/2 tsp salt 
  6. Baking soda 1/2 tsp  
  7. Ghee for preparing dosa
Metod :

  • Wash the rice and ,then soak it in water for at least 2 hours.
  • Grind all ingredients(except the ghee) till you get a fine batter. The batter should  be thick like idli batter.
  • Heat griddle/ nonstick pan,pour a ladle full  of the batter onto a hot  pan and spread a portion of the batter to get a mini dosa of 75 mm. (3”) in diameter. Drizzle a little more ghee and cover with a lid and cook on medium flame for two or three minutes . Then cook uncovered till you see the tiny little holes on it. flip and cook till it is light brown in colour from both the sides.
  •  Remove  and serve hot with a dollop of homemade butter .

  • Saturday, December 6, 2014

    Tuna pickle


    Winter is in full force and Christmas is also here.  Its time to get prepared for perfect Christmas dinner.OK lets starts with this Spicy tuna pickle...
     I have tried this pickle quite a few times and it has been very popular in my family and is prepared during almost all occasions mostly to serve along with rice and dal. At the end of the meal, almost everyone will be seen licking their fingers and requesting for more.I got the recipe from my Blogger friend Nutan kini. This pickle is a  perfect balance of Hot,sweet and sour and i am sure all these flavors will dance in your mouth and will tickle your taste bud.
    I have added quite a bit more chilly powder and green chillies than called for in the recipe to suit my family.


    1. For 1 kg boneless Tuna fish :
    2. 2tsp Pepper Powder
    3. 2tsp Turmeric powder
    4. Salt to taste
    5. 1/2 liter sunflower oil
    6. 2tsp Mustard seeds
    7. 2 spring curry leaves
    8. 3Tsp Sliced ginger 
    9. 3-4 Onion (Medium) Chopped
    10. 1 whole Garlic bulb (peel and chopped)
    11. 10 Green chillies ,slit length wise
    12. 1 cup Vinegar
    13. 2tsp Sugar
    14. Salt to taste

    Grind to a paste :

    1. Spicy Chilly powder - 1/2-3/4 cup
    2. Kashmiri chilly pwdr - 2 tbsp
    3. Ginger (sliced) - 1/4 cup
    4. Mustard seeds - 1 tsp
    5. Methi seeds - 1 tsp
    6. Vinegar - 1cup

    Method ;

    • Cut the fish into boneless bits. Wash, clean and marinate with salt, pepper & turmeric powder. 
    • Heat oil in a kadai or in a deep pan. Now deep fry fish pieces on medium flame till golden brown and take it out on to a plate.
    • Now prepare the pickle masala in the same oil in which the fish was fried. Add mustard seeds, curry leaves,onion, green chillies, ginger & garlic one-by-one and saute till the onions turns to golden colour.
    • Add ground chilly paste and fry over low flame till the mixture leaves the sides of the pan.
    • Add vinegar, salt and sugar and mix it well.
    • Let it boil once. Now remove from fire.
    • Add fish into gravy when its warm. Mix it well.
    • Now let it cool completely. Store in air-tight bottles.
    1. Be careful when pickling, no water should come in contact and the fish should be fried thoroughly and bottle should be sun dried and clean and use only hot oil.
    2. This pickle should keep for more than a week at room temperature or you can put them in the fridge to be on the safer side and it will keep for worries. I hope this helps.
    3.  You can use any type of boneless fish or fillet for making this pickle.

    Monday, August 4, 2014

    Hyderabadi style Dum Pukth Murgh

    Dum PUkth Murgh/Hyderabadi style

    Enjoy this deliciously rich and tasty Hyderabadi slow cooked Chicken curry using Dum method.
    This is very late recap of my Eid ul Fitr (almost 5 days late), perhaps appropriately so. This year  instead of mutton i have cooked this chicken masala for a change.
     ‘Dum’ means to ‘breathe in’ and ‘Pukht’ to 'cook'. Dum Pukht cooking uses a round, heavy – bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and Dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, Herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. And the sealing of the lid; the sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the cuisines..

    Ingredients for the main dish:
    1. 500 gms chicken (breast pieces or leg pieces) 
    2. ½ tsp turmeric powder
    3. ¾ tsp green chilies.chopped
    4. ¾ tsp chicken masala Powder *
    5. ¾ tsp salt
    6. ¾ cup curd
    7. 1 tsp lemon juice
    8. 2 units green cardamom
    9. 3 pieces of cinnamon 
    10. 1 bunch green coriander leaves
    11. 2tsp Kasoori methi ,crushed
    12. 2 fried onion
    13. 2 tsp ginger garlic paste
    14. 1 tbsp oil 
    15. A little bit of kneaded wheat dough for seal the edges of the pan ( roti dough)
    Ingredients for chicken masala Powder:
    1. 2tbsp Coriander seeds
    2. 1tsp Jeera/cumin
    3. 3-4 pieces of cinnamon
    4. 1 big cardamom
    5. 2 green cardamom
    6. 1 small piece of mace
    7. 1tbsp Saunf/fennel
    8. 1Star anise
    9. 1tsp Poppy seed
    10. 1tsp Black Pepper corns
    11. 4-5 Guntur chillies/ Hot Dried red chillies 
    12. 10-12 cashew nuts 
  • Star anise
  • Black cardamom
  • Black peppercorns
    2 1/2 teaspoons
  • Cinnamon
    10 1 inch stick
  • Cloves
    1 tablespoon
  • Green cardamom
    4 grams
  • Mace
    1 blade
  • Coriander seeds
    4 tablespoons
  • Cumin seeds
    3 tablespoons
  • Nutmeg grated
    1 teaspoon
  • Salt
    1/2 teaspoon
  • - See more at:
  • Star anise
  • Black cardamom
  • Black peppercorns
    2 1/2 teaspoons
  • Cinnamon
    10 1 inch stick
  • Cloves
    1 tablespoon
  • Green cardamom
    4 grams
  • Mace
    1 blade
  • Coriander seeds
    4 tablespoons
  • Cumin seeds
    3 tablespoons
  • Nutmeg grated
    1 teaspoon
  • Salt
    1/2 teaspoon
  • - See more at:

     chicken Masala Powder*
    • Take a pan and lightly roast all the spices together except cashew nuts on the low flame.
    • Let it cool and grind to a fine powder with the cashew nuts.
     Main dish
    Marinated chicken
    • Make a marinade by adding curd, turmeric powder, green chilies, chicken masala*, salt, lemon juice, green cardamom,cinnamon kasuri methi and ginger garlic paste in a bowl.
    • Then add the chicken to this marinade and allow it to rest for about 20 minutes to 1 hour.
    • Now transfer this marinated chicken to a heavy bottomed handi/sauce pan,and cover it with a lid. Now use the wheat dough and seal it nicely so that steam do not escape.
    • Cook in a low flame for 25-30 minutes.
    • Garnish it with chopped coriander leaves and serve hot with Naan/rotis /chapati

    Tuesday, March 18, 2014

    Pineapple PUdding/Sheera...

    Pineapple pudding  is a popular wedding dessert in southern parts of India specially in my native 'Mangalore' and its one of my favourite dessert  too. Its very easy to make dessert specially during parties and festivals ...try this simple dessert and i am sure its going to impress your guests if served in fun and pretty party style with fresh pineapple slices;)


    1. 1 cup – Bombay Rava/uppit soji
    2. 11/4 cup – Sugar
    3. 1 cup – Pineapple (chop into cubes)
    4. 3 cups – Water
    5. 1 tsp pineapple essence 
    6. 10 nos – Cashew nuts
    7. 1 or 2 pinch – Turmeric/yellow food color
    8. 1/4 cup – Ghee
    9. 1/2 cup Rice bran oil

    1. Heat 3 tbsp of ghee in a pan and fry the cashew nuts till golden brown and keep it aside. i
    2. In the same pan with leftover ghee roast rava over medium flame for 3 minutes or until it turns slightly golden brown. Make sure it doesn't get burnt. When done, switch off and remove from the stove.
    3. Take a hard bottomed pan add water, chopped pineapple and  bring it to boil.Then add sugar ,pineapple essence and yellow food color mix everything well, boil until sugar dissolves and you see the bubbles .
    4. Add fried rava little by little to the boiling water and keep stirring continuously in order to avoid lumps. Let it cook for few minutes  or until rava cooks on medium flame. Now add remaining ghee and keep stirring until it comes out clean from the pan.
    5. Switch off the stove and garnish with fried cashews nuts.
    6. Serve chilled
    Tips and serving suggestions:

    • you can make this quick and easy pudding recipe with canned pineapple too.
    •  Omit rice bran oil and replace it with ghee if you are serving this at room temperature.
    • you can present it any number of ways and if  you really want your pudding to be on everyone's lips (spoken as well as eaten)you should display it in a way that draws the most attention.

    Friday, January 10, 2014

    Kadgi gujjo...A traditional konkani style Raw jackfruit masala

    Distinctively Konkanis are famous for their love for Jackfruit. Whether it is raw or ripe we always head over heel in love with this Vegie/fruit. The most delectable part of it is, out of one Veggie so many dishes can be cooked. 

    Usually we prepare this Kadgi (Tender jackfruit) Gujjo with the remaining parts or the leftover pieces, after making yummy chips from the tender bulbs (matured but not ripe)of raw jackfruit.

    In this dish i'm using almost all the parts of jackfruit (inner white part of the peel,tender jackfruit seeds and some remaining pieces of the jackfruit bulbs). This recipe of Kadgi gujjo/raw jackfruit masala is a vegetarian delicacy for GSB konkanis. We never waste a single part of it. Like jackfruits are eaten both in raw and ripe form and not even the peels are wasted. Then the leaves are used to achieve traditional delicacies like Khotto/steamed idli batter in jackfruti moulds and Sanna khotto.

    For the main dish:
    1. 2 cups Raw jackfruit pieces
    2. 1cup Tender jackfruit seeds,cut into cubes
    3. 2tsp Salt
    For the masala:
    1. 3 cups Freshly grated coconut
    2. 10-12 Dry red chillies
    3. 1tbsp Coriander seeds
    4. 1tsp Urad dal/split black gram
    5. 2tsp Coconut oil
    6. 1 Marble sized tamarind ball
    For the seasoning:
    1. 10-12 Garlic cloves
    2. 1tbsp coconut oil
    Cooking Directions
    1. Take a kadai/wok and 1st cook only the seeds using 2 cups of water until the seeds are soft but not mushy.
    2. Now add the jack fruit pieces and salt ,cook till soft but not mushy.It will take about 5-6 minutes to cook.n the mean time prepare coconut masala paste.
    3. Take a small pan,add 2tsp of coconut oil,add coriander seeds and urad dal,roast till they are well roasted,remove and in the same pan roast the dry red chillies till it turns to dark red colour,make sure to roast the spices on low heat to avoid from burning.
    4. Once you are done with the roasting ,grind all the masala ingredients to semi smooth paste using 2 cups of water.
    5. Add this paste to the cooked jackfruit pieces,adjust the salt and bring it to a boil for at least 5-10 minutes on medium low heat.
    6. Now prepare the seasoning by heating 1 tbsp of coconut oil in a small pan/panna kayli,add crushed garlic and fry till brown.Season the boiled Kadgi gujjo/jackfruit masala and serve hot with rice.
    Note: A similar dish can be made with either of the following
    1 Bread fruit and tender cashew nuts combo
    2 Madras cucumber or cooking plantain separately.

    Tuesday, October 1, 2013

    Soft and spongy Sagoo-Set dosa

    Set dose/dosa is a set of 3 dosas served with vegetable gravy known as sagoo  very popular in Karnataka.This dosa is kind of thick almost like a pancake.,also for this not necessary to sprinkle oil or ghee on top rather than on the pan to avoic sticking.If making thin dosa the griddle to be medium high temprature and drizzle some water after each dosa is make to regulate the heat steady. You can make dosa thick or thin depending on your taste.
    Today i am here with a small twist to a regular set dosa and the twist is sagoo set dosa...I've added some sagoo/tapioca pearls to get that soft and spongy texture just like what we get in any south indian restaurants.
    sagoo set dosa

    Ingredients for the dosa :
    1. 1/2cup Urad dal
    2. 1cup sagoo/tapioca pearls
    3. 2 cups Dosa rice
    4. 1tsp Methi seeds
    5. 1cup Buttermilk ( sour)
    6. salt to taste
    7. Ghee or oil
    Ingredients for the chutney: 
    1. 3-4 Raw tomatoes
    2. 1/2 cup Fresh coriander leaves
    3. 2tbsp Fried gram/huri kadale
    4. 1tsp Ginger chopped
    5. 4-5 Green chillies
    6. 1 small onion or 2-3 sambar onions
    7. 1/2tsp mustard
    8. 1/2 tsp jeera
    9. few spring curry leaves
    10. 1tsp oil 
    Cooking Directions
    soaked rice and methi 
    soaked urad and sagoo
    1. Soak urad dal and Sagoo for 5-6 hours in 3 cups of water.
    2. Soak rice separately with methi for minimum 3hours.
    3. First grind urad-sagoo with the 2 cups of water(use the same water in which you have soaked urad and sagoo ).You can add more water if needed.The batter should be light and fluffy.
    4. Next in the same jar add soaked rice and methi and grind using butter milk to smooth paste.
    5. Now mix both the batter and let it stand overnight or at least 7-8 hours for fermenting.
    6. Next day add salt to taste and adjust the batter with little water if it is too thick.
    7. Heat a non stick pan or iron griddle. Apply ghee and then pour two ladles of dosa batter in the center. If the batter has fermented well, when the dosa starts to cook, holes will form on the surface, this is what you are looking for that perfect set dosas. Cover it with a lid and let cook till one side is done. Remove it on a plate and serve hot with vegetable sagoo or chutney of your choice.I usually prefer it with vegetable sagoo or tomato- coriander chutney
    Tomato chutney:
    1. Heat oil in a pan ,add ginger and green chilly ,saute for couple of seconds.Then add fried gram/huri kadale and fry again till its crispy and changes to light brown colour.
    2. Add the chopped shallots or onion and fry till it changes to pink colour or till transparent 
    3. Now add rest of the ingredients and saute till the tomatoes and soft and mushy.
    4. Let it Cool completely and then grind to smooth paste using very little water. 
    5. Now prepare the tempering.Heat oil in a small pan,add mustard and jeera,let it splutter for a while,then add curry leaves and switch of the gas.
    6. Pour this over the chutney and serve with dosa or idli

    Monday, April 1, 2013

    Red rice puttu and Kadala curry

    Today's treat is Puttu made with store-bought red rice flour. A very healthy and delicious breakfast. I prepared this dish for the 1st time after my marriage. I love it so much so that whenever i visit to my hometown makes different types of puttus specially for me using different ingredients ie semolina puttu or white rice puttus or ragi puttu.But never tried this red rice puttu.
    During my growing up years my mom typically made puttu from scratch. This dish is quite popular in South-India. I love to have it with coconut, little sugar sprinkled, and banana. DH loves to accompany it with kadala curry. You can find the recipe for kadala curry here. Puttu is a breakfast dish of steamed cylinders of ground rice layered with coconut eaten usually with papadum, plantain, fish curry, jackfruit, mango, chicken curry and kadala curry. It is highly popular in the Indian states of Kerala and Tamil Nadu as well as in many areas of Sri Lanka, where it is also known as pittu. Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut and served hot for breakfast. Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu a�� where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them. The best point to taste puttu is any of the tea shops in the villages of Kerala where it is served hot along with spicy kadala

    For puttu
    • 2 cups Red rice puttu flour
    • 1/2tsp Salt
    • 1/2 cup Freshly grated coconut
    • 2tbsp Sugar
    • Water as required (approx 2/3 cup)
    For kadala curry:
    • 1 cup Black Chick Peas/Kadala (soaked overnight in water) -
    • 2 large Onion (sliced)
    • 4-5 Garlic cloves
    • 1 inch Ginger
    • 3 Tomatoes
    • 11/2 cup Coconut
    • 1 tsp Coriander powder
    • 1/2 tsp Jeera/cumin powder
    • 1 tsp Fennel seed/saunf
    • 3 tsp Red chilly powder
    • 1/4 tsp Turmeric powder/haldi
    • 1 tsp Sambar or garam masala powder
    • 3 Green chillies
    • 1/2 tsp Mustard seeds
    • 2 spring Curry leaves
    • Salt as per taste
    • 2 tsp Coconut or any veg oil
    Cooking Directions
    1. Mix shredded coconut with sugar and keep aside.
    2. Take red rice flour in a wide bowl, mix it with salt,you can add little more if you want.
    3. Sprinkle Hot water little by little on red rice flour and mix it well (do not use spoon for mixing, use your hand to sprinkle water and mixing) gently mix it continuously until the flour becomes moist. It should be a bread crumb consistency and not form a dough. (you can make a ball shape with the mixed flour but when u broke the ball , it should be able to crumble back again..thats the perfect consistency)
    4. Once you finished mixing,keep aside at least an hour covered
    5. Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them.
    6. A number of alternative cooking vessels are used, such as traditional vessels where a perforated coconut shell is attached to a section of bamboo, or a chiratta puttu made of a coconut shell or of metal shaped similarly to a coconut shell.
    7. But today i am here with one more interesting puttu maker.I have used my chakli maker and one small chembu/pot underneath to hold the water.
    8. Fill the pot (the broader vessel) with 11/2 cups of water. Close the top with the given lid that has the nozzle.Start heating it.
    9. Now take the cylindrical puttu maker/ puttu kuzhal ,grease it lightly with some coconut oil(to fill the processed rice flour) and Place the round perforated disc with holes inside the puttu mould such that it fits well at the bottom of the mould. Place 2 tbsps of grated coconut at the bottom of the puttu mould. Carefully and slowly pour about 6 tbsps of the puttu powder from a height followed by another layer of 2 tbsps of grated coconut. Again layer with 6 tbsps of puttu powder and finish off with 2 tbps of grated coconut on the top. Place the lid over the puttu mould annd place the mould over the water vessel.If you are using idli maker then spread the moist rice flour in the idli pan and spread some grated coconut.Cover it with a lid and cook until we see steam out of the top of puttu maker or idli steamer.
    10. Then continue heating for 5 minutes and switch off.
    11. Turn off heat and wait for 2 to 3 mts before removing the puttu from the mould with the help of a wooden ladle or spoon. Hold the puttu mould parallel to the serving plate and with the help of a long ladle gently push the bottom disc such that the puttu slides onto the plate. Serve warm with Kadala curry or banana and pappadam.

    Kadala/chickpea curry:
    1. Soak Chick Peas overnight in water. Cook it in pressure cooker adding enough water and salt.
    2. First Grind half of the onions,ginger and garlic to paste and keep aside.
    3. Now Grind coconut and fennel seeds to smooth paste using a cup of water.
    4. Heat little oil in a pan and ground onion paste and saute until brown colour.
    5. Now add chopped tomatoes into the onion paste and cook till soft and mushy. Add all the spice powder ,half of the curry leaves, half of the sliced onions and sliced green chilies cook for 5 minutes.
    6. Add cooked chick peas along with water into the pan. Mix well and allow it to boil for 5 minutes.
    7. Add the ground paste into the curry & mix well. Simmer it for 2-3 minutes.
    8. Now prepare the tempering by heating 2tsp of coconut /any veg oil in a small pan add mustard,let it splutter,then add curry leaves and switch off the gas and pour this over the curry.
    9. Garnish with coriander leaves and serve hot with puttu.
    Tip for Kadala curry:
    • if you want the nice nutty flavour then Heat little oil in a pan and fry grated coconut till golden brown and then ground it to paste along with fennel seeds.
    Tips for Puttu:
    1. If you are making puttu using chakli maker then choose exact fitting pot so that the steam doesn't escape from the bottom while boiling or secure it with a thin cloth at the bottom to make sure the steam passes through inside the cylinder/chakli maker. 
    2. You can add little of ghee to get softer puttu.
    3. The right consistency of puttu powder is achieved when you take the prepared flour in your fist and close it to form shape. Leave aside this prepared rice mixture for an hour or two at room temperature. When the mixture sits, water is absorbed. After sitting time of 1 or 2 hours, if you find that the mixture is slightly dry, add a little more water and mix.
    4. Once the puttu is steamed, remove the mould and leave it aside for 3-5 minutes and then gently push the finished puttu onto a plate.
    5. Store bought puttu podi/powder can be used right away.
    6. If using any other rice flour then you need to roast it on low flame for 5-7 minutes before using it.
    7. Rice flour can be prepared at home. Soak rice for 1-2 hours, drain the water and dry the rice on a cloth. Once dry, grind to a powder. Roast this rice flour on low flame for 4-5 minutes or till you get the nice roasted aroma and moisture free and slips off the ladle. Spread this powder on a plate and leave aside for a few minutes before using.Prepare this flour in advance and store it in an airtight container and refrigerate for a month.

    Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

    Sunday, March 31, 2013

    Piyava vodi/ onion sandige

    Here comes summer and most of the ladies started making this wonderful sun dried  rice fryums/vodi for rainy season. it also brings memories of my childhood, helping my amma , aunts and neighbors to make these delicious vodi/sandige and pappad . it was so much fun. Now i take my kids help and they too enjoy this a lot.
    • 2 cups rice Rice ( 200 ml cup)
    • 20 Dried whole red chillies
    • 2.6 litters Hot Water
    • 3-4 Onion,chopped finely
    • 4-5 level tsp salt or as per taste
    Cooking Directions
    • Soak rice for about 12 hours in 6 cups of water

    • Drain water and Grind rice and chilies to smooth paste adding 4-5 cups of water.
    • Meanwhile boil 2.6 liters of water and keep aside.
    • Take a big kadai or deep vessel or heavy bottomed sauce pan and add rice batter and half of the boiling water and mix it well and cook on medium flame ,keep stirring all the time to avoid any lumps.
    • After 5 minutes add some more water to the boiling rice mixture and stir  to make smooth paste. once the paste is slightly thick add the remaining water and Cook it well.
    • Keep stirring till it starts bubbling. Once its started bubbling cook further for 5 minutes.The whole procedure takes about 20 minutes.
    • The batter should be like idli batter and not too thick as it will become thick once you keep it overnight and so switch off the gas once it comes to desired consistency .
    • Now add chopped onions and mix it well.
    • Cover and keep it over night.If you are making this same day then let it cool completely
    For spreading vodi/sandige :

    • Spread one big plastic sheet in the balcony where you get direct sun light till evening or terrace .
    • Now start dropping the mixture with a spoon or with the fingers into small lumps as shown in the above picture.

    • Dry vodi in the sun for a day,at least 7-8 hours and bring it inside around 6 in the evening.
    • Next day turn over all the vodis and dry it again for 2 more days till it becomes completely dry and crisp.
    • Store in an air tight container,When required deep fry in hot oil and enjoy.
    1. Tip: 1 Be careful when you are adding salt as it shrinks 1/2 the size when it dries.So add little less salt than normal.
    2. 2 its better to make the mixture night itself to save your time and energy so that you can start spreading this as early as possible in the morning.

    Wednesday, January 2, 2013

    ivy gourd sukka/Palya ... Kannada brahmin style

    This is typical kannada Brahmin style dish served during their wedding and other functions.I just love the flavour and the aroma of their dishes which mainly comes from coriander,jeera and the generous dash of hingu/asafoetida. I got this recipe from my classmate who used bring variety of brahmin dishes in her lunch box .This masala goes well with any other gourds or any type of beans.
    • 1/2 kg Tender ivy gourd/tendli/Gherkins
    • 1tsp Coriander seeds
    • 1/4tsp Jeera
    • 4-5 Methi/ Fenugreek seeds
    • 1/4tsp Asafoetida /Hing powder
    • 4-5 Whole dried red chillies
    • 1/2 Marble sized ball of tamarind
    • 2 cups Grated coconut
    • 1/2tsp Jaggery
    • 3tsp Oil
    • 1/2tsp Mustard seeds
    • Few curry leaves
    Cooking Directions
    1. Wash ivy gourd, pat dry and cut into long pieces.
    2. Dry roast coriander seeds,jeera,red chillies and methi on low flame till coriander changes to light brown.
    3. Now grind the roasted ingredients along with grated coconut and tamarind to coarse paste without adding any water.
    4. Heat oil in a kadai/shallow pan add some mustard followed by curry leaves and hing/asafotida,stir for a second and then add ivy gourd pieces,jaggery and salt to taste. Saute for 3-4 mins then add a cup of water,cover and let it cook .
    5. Once it is cooked,add the coconut paste and saute till the dish is almost dry.
    6. Serve hot as a side dish along with rice and dal.

    Monday, December 17, 2012

    Kerala style Potato ishtew/stew

    This is typical kerala style potato stew which i grew up eating as my mom is from kerala., it's one of my mother's best dishes.As children, we used to spend our summer vacations in one of my uncle's place in calicut,Kerala and it was so fun.My aunty used to cook this authentic kerala style dishes specially same style lamb stew, which is very famous in kerala and served in almost all the wedding receptions along with apams.
    • 4 Potatoes (cut into 1 cm square pieces)
    • 2 onion ( cut into 1 cm square)
    • 5-6 Green chillies( slit)
    • 6-7 Cloves
    • 2( 1 inch pieces) Cinnamom
    • 1/2tsp Fennel /saunf
    • 1tsp Ginger chopped
    • 3 cups Fresh Coconut ,grated
    • 1tbsp Maida/cornflour
    • 2tsp Ghee or coconut oil
    • 1 spring Curry leaves
    Cooking Directions

    1. Pressure cook potatoes pieces,chopped onion,slit green chillies ,giner , cinnamon, cloves , fennel and salt in 3 cups of water.Take 2 whistle and switch off the flame.Let the cooker cool down naturally until the pressure is released
    2. In the meantime grind coconut to smooth paste adding 2 cups of water and strain all the milk.Now add 1 cup of water to the residue and again grind to smooth paste and strain and mix both the milk together and keep aside.
    3. After 20 mins open pressure cooker and transfer the cooked potatoes into a big sauce pan and boil it again.
    4. Mix maida with coconut milk and slowly add this to sauce pan and stir it well to avoid any lump and to smoothen the gravy.When the gravy is slightly thick add chopped curry leaves and ghee or coconut oil ( i prefer ghee,as it gives rich flavour and aroma ) and mix it well,check for seasoning and switch off the gas.
    5. Serve hot with kerala parotta or apam.It also goes well with puri or any coconut based rice dises like Paan polo(neer dosey in kannada,adsara in kerala,Oondi(steamed rice balls)  or rice rotti
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