Massoppu saaru is a Karnataka delicacy that too B'lore delicacy. We use many varieties of leaves in this dish. That means taste bhi...health bhi. This recipe is in my wish list since long back.Once my best friend's mom made this dish when i recently went to meet her. I just fell in love with it. Actually you should add either BBB powder or rasam powder to it.I mean original recipe demands it. Bur knowing my taste, aunty didn't add. After coming back, i tried both the varieties. But liked aunty's version very much. One more think i felt is i added less bunch leaves. I added one bunch of amarnath leaves, palak leaves, methi leaves each. But i felt i should have added 2 bunches each & a bunch of dill leaves too. In this recipe you should use only leaves, not stems.
( here i added BBB powder)
INGREDIENTS:-
Toor dal - 1 cup
methi leaves, chopped - 1 or 2 bunch
palak leaves, chopped - 1 or 2 bunch
amarnath leaves(green), chopped - 1 or 2 bunch
dill leaves , chopped - 1 bunch (i didn't add)
onion, finely chopped - 1 medium
tomato, finely chopped- 1 medium
green chillies, slitted - 2 if spicy, 3 if medium spicy
turmeric pow - 1/2 tsp
salt to taste
coriander leaves, chopped - 1 or 2 tblsp
Tamarind - gooseberry size
BBB pow/rasam pow - 1/2 tsp (optional)
cumin pow - 1/2 tsp
TO TEMPER:-
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
garlic, chopped - 1pod
garlic, smashed - 1 pod
curry leaves - 4 strands
long red chilly - 1
ghee - 1 tblsp
METHOD:-
1. Wash & pressure cook toor dal+all chopped leaves+onion+tomato+green chillies+turmeric pow to 7-8 whistles.
2. Mash them finely.
3. Add tamarind extract, salt to taste, coriander leaves, cumin pow , BBB pow & bring it to boil.
4. For tadka, heat ghee in a pan, splutter mustard seeds, add cumin seeds, garlic chopped & smashed, red long chilly(cut it into 3 pieces), curry leaves & fry until garlic turns light brown.
5. Temper it to dal-leaves mixture & mix well.
6. Serve hot with rice/rotis.
HAPPY COOKING :))))))))
Tastiest samosa i ate till date is made by my mom. That is mixed veg samosa. That too she used to kneed maida flour into a dough & then rolling them & cut & fill , fold & fry. Ufffff...so much of work. I used to help her in making samosa before marraige but never tried it independently. Coz that kneeding, rolling maida part is used to make me panic, Then my sis told me now readymade samosa sheets are available. So , dared to try samosa. Thought will prepare mom's version but then i thought will make my own recipe. & the result is CABBAGE PEAS POTATO samosa. I really don't remember how many samosas i made using this proportion. I made one samosa by 2-3 tsp filling.
INGREDIENTS:-
Ready made samosa patty - as needed
grated cabbage - 1/2 small
baby potatoes, boiled - 5
Dried green peas, soaked & cooked - 2 cups
garlic, chopped - 5 flakes
ginger garlic paste - 1tsp
red chilly powder - 1tsp
turmeric pow - 1/4 tsp
cumin seeds - 1/2 tsp
garam masala pow - 1/2 tsp
chat masala - 1/2 tsp
coriander leaves, chopped - 1 tblsp
lime juice - 1 or 2 tsp
salt to taste
oil to deep fry
cornflour - 1 tblsp
METHOD:-
1. Heat pan, splutter cumin seeds , add ginger garlic paste & fry till raw smell goes.
2. Add chopped garlic & grated cabbage & stir it for 2-3 mins.
3. Now add all the powders & mix well.
4. Now add boiled, peeled, smashed potatoes (you can use normal potatoes too. Use 2 if medium, use 1 if large) & cooked dried green peas (soak them over night & pressure cook for 2-3 whistles) & mix well.
5. Now switch off the stove. Add salt to taste, lime juice & coriander leaves & mix well. Your filling is ready now.
6. Dilute cornflour into 1/2 cup water.
7. Place a samosa patti on a clean & dry surface & fold the right bottom corner of the samosa patti on the opposite side to form a triangle. (use diluted cornflour paste to seal it)
8. Fill 2-3 tsp of filling we made & close them with remaining patty portion to form a triangle. Again seal them using diluted cornflour paste.
9. Repeat step 7 & 8 for remaining patties.
10. Heat oil & deep fry them until golden brown.
11. Serve hot with dates imli chutney or tomato ketch up.
HAPPY COOKING :))))))))
This is another amchi delicacy. Usaually we deep fry pathrode slices using MARVALA PAAN means special cococasia leaves that we get from western ghats only during rainy season. You can either deep fry it using bombay rava/rice flour or you can shallow fry it on tawa too. I prefer deep fry using bombay rava. Actually this is my mom's signature dish. She used to send all relatives & friends deep fried marvala panna podi & round mashroom phanna upkari during rainy season. That taste is still on my tounge. After marraige my MIL taught me that we can make pathrode podis in any season using ordinary colocasia leaves. But she used to shallow fry it. But my SIL told we can deep fry them too & it tastes crisp & awesome. & My hub liked her version very much. So, today we are going to make deep fried pathrode slices using ordinary cococasia leaves. You can use marvala paan to for same recipe. Since marvala paan are smaller in size, use 20 for given proportion. Here i used huge colocasia leaves, so i used only 4. If you have smaller leaves also then use biggest colocasia leaf as base other smaller ones adjust on that. Here we are going to make thin slices & going to deep fry it, so make only 2 levels. I mean if you are steaming them using other recipe then you can make upto 3 levels. Use only tender colocasia leaves or fresh marvala paan. Otherwise your throat may start itching after eating it.
(deep fried using rice flour)
INGREDIENTS:-
colocasia leaves - 4 huge OR marvala paan - 20
urad daal - 1/2 cup
white rice - 1/2 cup
dried red chillies - 16 (shallow fried in little oil)
hing - size of peanut
tamarind - small amla size
salt to taste
bombay rava/rice flour - 1/2 cup
oil for deep fry
METHOD:-
1. Soak rice in water atleast for 1/2 hr.
2. Cut the stem & vein of colocasia leaves if they r thick & wash them.
3. In a pan, dry roast urad dal till pleasent aroma comes & it changes its colour to light brown.
4. Wash rice & urad dal together.
5. Grind them along with red chillies+hing+tamarind+salt to a coarse paste by adding very little water, Paste should not be watery & this is very important.
6. Place one colocasia leaf on a flat surface by placing reverse side facing up. & appply ground paste on it.
7. Place another leaf on it & again apply paste on it.
8. Fold both the sides & apply ground paste on them too.
9, Now make the rolls & repeat same for another 2 leaves.
10. Keep the rolls in deep freezer for 1/2 an hour so that we can cut them into thin slices(this is my youngest SIL's tip. My mom's tip is tie banana stem thread around the roll...we call it vaayu by keeping 1/2 inch difference & then slice them. I found my SIL's tip easier , so followed it )
11. Now take them out of freezer & make thin slices of them.
12. Roll them in bombay rava/rice flour(i prefer bombay rava). (To know how to make pathrode rolls follow this link PATHRODE
13. Heat oil & deep fry them.
14. Serve hot either as starter or for lunch/dinner.
(using rice flour)
(using bombay rava)
HAPPY COOKING:)))))))
Today we are going to try another amchi cuisine KAARATHE KISMURI means deep fried bitter gourd chunks in dry coconut masala with chopped onion & chopped green chillies. This is a awesome combo either with rice & dal or with paej. Using same masala you can prepare HAPLA KISMURI too means fried red chilly papad kismuri. Instead of deep fried bitter gourd chunks use fried papad...that's it.
INGREDIENTS:-
Bitter gourd, chopped into very small pices - 1 cup
salt - 1tsp
onion, chopped - 1/2 cup
Green chilly, chopped - 1 or 2
For dry masala:-
Grated coconut - 1 cup
red chillies - 5
corriander seeds - 1 tsp
tamarind - small chana size
METHOD:-
1. Wash & chop bitter gourd into very small pieces & 1 tsp salt & keep aside atleast for 1/2 hr.
2. Then squeeze the water from it & deep fry them.
3. Grind all ingredients mentioned under FOR DRY MASALA to a coarse paste. Actually no need to add water, if neccessory add very little water while grinding.
4. Now for this dry masala add chopped onions & chopped green chillies & deep fried bitter gourd pieces & serve immediately.
HAPPY COOKING:)))))
and here's a tip:-
If you are serving it to different people at different time, then add only chopped onions & green chillies to the masala & add bitter gourd pieces while serving. In this way bitter gourd pieces will remain crispy.
This is a yummilicious konkani cuisine & one of my favourate too. I agree it takes time to remove skin of sprouted bean but the final product is amazing. You can add 15 cashew nuts soaked in water or tender cashewnut too to the curry. It will enhance the taste of the curry but i forgot to add.We call it MAGGE in konkani & SOUTHEKAAYI in kannada. & onion tadka gives just awesome flavour & taste to the gravy. It goes well with rice/idly/dosa/rotis. It is not at all spicy. So, kids will definately enjoy this dish. This is a must try recipe according to me. We add mangalore/madras cucumber too in this gravy.
INGREDIENTS:_
sprouted beans- 1 cup (i used black eyed peas)
Madras/mangalore cucumber, cubed- 1 cup(remove the outer skin)
salt to taste
For grinding:-
Grated coconut - 1 cup
Red chillies - 6 if long or 4 if small & spicy
Tamarind - small chana size
Turmeric powder - 1/4 tsp
For tadka:-
onion, finely chopped - 1/2 cup
oil - as needed to shallow fry onion
METHOD:-
1. Grind the all ingredients to a smooth paste mentioned under FOR GRINDING & keep aside.
2. Peel the skin of sprouted bean.
3. Cook them along with madras/mangalore cucumber. Don't use pressure cooker coz it cooks very fast.
4. When it is almost cooked add masala & gravy & required water & cook further till done.
5. For temper, in a pan heat oil & add chopped onions fry till they are dark brown in colour & add it to the gravy & close the lid immediately.
6. After 5 mins, remove the lid & mix tadka & gravy well.
(like this)
7. Serve hot with rice/idlies/dosas/rotis.
HAPPY COOKING :)))))))))
This is my best friend's mom's recipe. This makes simple beans stir fry awsome ! It goes well with rice/chapathis. For this beans should be tender & that is very important.
INGREDIENTS:-
beans, chopped - 1 cup
onion, finely chopped - 1
tomato, finely chopped - 1
garlic, finely chopped - 1/2 pod
green chilly, slitted - 1 or 2
long red chilly - 1
curry leaves - 2 strands
mustard seeds - 1/2tsp
oil - 1 tbl sp
salt to taste
METHOD:-
1. Finely chop onion, tomato,garlic, slit green chillies.
2. Heat oil in a non stick pan ,mustard seeds and add chopped garlic and slitted green chillies, long red chillies, curry leaves n saute till curry leaves changes its colour.
3.Then add onion and tomato and saute till tomato becomes mushy.
4. Now add chopped beans (beans should be tender) and very little water (add water only if it is necessory) and salt.
5. Mix well and cook in medium to small flame...keep mixing inbetween as we are adding very less water to it.
6. Serve hot with rotis/rice & dal.
HAPPY COOKING :)))))))
My son gave me this idea lassi using condensed milk. He said using milkmaid thickens the lassi. So tried it & liked it too.
INGREDIENTS:-
thick curd , chilled- 1 cup
condensed milk - 1/4 cup
METHOD:-
1. In a mixer jar, add curds & condensed milk & run it till you get foam on the top.
2. Pour it in a glass & serve chilled.
HAPPY COOKING :))))))
and here's an tip:-
1. You can add chocolate/strawberry syrup while beating for different flavours.
2. Try adding different drinking powders like horlicks, bournvita etc.
This is a awsome recipe that goes well with rotis/dosas. I made this recipe using readymade powder KNORR CHEF'S ROYAL VEGETABLE MASALA. Instead of vegetables, i added paneer & fresh grean peas.
INGREDIENTS:-
paneer - 200gms
paraboiled green peas, fresh/frozen - 1/2 cup
capsicum, cubed - 1 large
onion - 2 medium
tomato - 2 medium
oil - 4 tblsp
ginger- garlic paste - 1/2 tblsp
coriander powder - 1tsp
red chilly powder - 1/2 tsp
turmeric powder - 1/4 tsp
knorr che'f royal vegetable masala - 1 tblsp
salt to taste
METHOD:-
1. In a kadai heat oil & fry ginger garlic paste & add chopped onions + cubed capsicum & fry till onions are light brown.
2. Now add chopped tomatoes+ & all the powders & fry till oil gets seperates from the mixture.
3. Add paraboiled green peas & cubed paneer into the mixture + 1 cup milk & mix well.
4. Now add royal vegetable masala & salt to taste & stir well.
5. Bring it to boil & cook till we get desired consistancy & switch off the stove.
6, Serve with hot phulkas/dosas.
( i made paneer masala dosa using this & it tasted great ! )
HAPPY COOKING :))))))))
