PINEAPPLE SHEERA 2 !!!!!

My dear friend Suphala gave me recipe of this pineapple sheera as it is my hub's most favourite & this reciped tasted awesome ! Hub is so lucky that now he get eat his fav sheera daily at our restura :P What she suggested me is to add 3 cups of water for 1 cup of rava , so that we get perfect texture. & to boil pineapple pieces  for few mins before adding to rava. Believe me these tips turned out really great & sheera tasted awesome.

INGREDIENTS-

Sooji rava - 1 cup

Ghee - 1/4 cup+2 tsp

Sugar - 1 cup (or as you needed)

Pine apple pieces - 1 cup

Cardamom powder - 1/2 tsp

water- 3 cup

METHODS:-

1. Boil pineapple pieces seperately for few minutes in sufficiant water & keep it aside.

2. Heat 1/4 cup (or as you needed) in frying pan & fry rava for 10-15 mins on medium flame.

3. Now add 3 cups of boiling water to the rava & cook it.

4. Now add cooked pineapple pieces & sugar (if you like sheera more sweet, you can add sugar more then a cup) & mix it well till sugar dissolves.

5. Finally add 2 tsp of ghee & mix again well.

6. Lastly add cardomom powder & mix well. This will give a good texture to the sheera.

7. Now switch off the gas & serve sheera hot.

HAPPY COOKING :)))))
NOTES:-

1. You can add whole cardomom instead of cardomom powder. Just fry cardomom in ghee then add rava for frying.

2. While serving you can add dry fruits too fried in ghee to make it more healthy & taasty.

PALAK PATHRADE !!!!!!!

      I adopted this recipe from one of my fav blog GEETHS DAWATH which s created & managed by my dear fried SAIGEETHA S. PAI who is an awesome baker too.  We usually prepare pathrode using colocasia leaves but this is slightly different method yet very tasty & quick & easy too. Dont forget to add more hing as we use bengal gram flour in this. Btw, i use pathanjali hing powder now a days & became fan of it. Btw, my friend staemed these pathrodes & deep fried them too. I didnt fried them ^& we ate steamed ones.

 Ingredients to marinate:

Spinach-1 bunch
Bengal gram flour-1/2 cup
Chilly powder-1 tsp
Asafoetida-1/4 tsp
Rice flour-2
tbsp
Salt-to taste

Method:

1. Wash,clean and chop the  spinach leaves.
2. Drain the water completely and add all the above ingredients under marinade.
3. Bind the mixture until it forms a lump like mixture and shape it into oblong shape.(Check the pic).

1. Steam it for 10- 12 minutes and then remove it out.

HAPPY COOKING :))))))))

HORSEGRAM DOSA !!!!!

HORSE GRAM DOSA is a healthy breakfast . This is nothing but our KULTHA RAMDAN recipe only the difference is no need to fermant batter over night & in kultha ramdan, we grind rice coarsely . Here, we grind everything together smoothly. I got this recipe from my gorgeous friend LAXMI SHENOY who is an alrounder. A must try one.

                                                                   (dosa batter)

INGREDIENTS:-

horsegram - 1 cup
urad dal - 1 cup
dosa rice - 2 cup
salt to taste
ghee - as required

METHOD:-

1. Soak horse gram, urad dal & rice together minimum for 3 hours.
2. Wash & grind them smoothly by adding enough water.
3. Take the batter in a bowl. Add salt & mix well.
4. Heat non stick dosa tawa, spread a laddle full of batter , drizzle ghee/oil on it & close the lid.
5. After a while turn it over , when done remove from fire.
6. Serve it hot with chutney/sambar/ any gravy/bhaaji/pickle.

NOTE:- If you are not using batter immediately, then keep it in fridge. Don't fermant it.

HAPPY COOKING:))))))

DEEP FRIED PATHRODE SLICES !!!!!!

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:)))))))

KARATHE KISMURI !!!!!!!

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.

SPROUTED BEAN CURRY/ KIRLAYILE BAGDE AMBAT !!!!!!

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 :)))))))))

NEER DOSA WITHOUT COCONUT !!!!!!

This awsome recipe i got from my friend LAXMI SHENOY who is an ace cook. She has many interesting & easy recipes. Yet to try her other recipes like undi, buns etc. First i took my step back to try this recipe as recipe says no coconut. I felt neer dosa will become harder. But to my surprise it turned out even more soft. Ingredients are only white rice & salt. Sounds interesting na ? 

INGREDIENTS:-

white rice - 1 cup
salt - to taste (1 tsp, not heaped)
oil - as needed

METHOD:-

1. Soak the Dosa rice in water for 3 hours.
2. Drain and wash it.
3. Add water and salt and grind to make a very fine batter.
4. Add more water make a thin batter of pouring consistency.(batter should be watery)
5. Heat a non-stick tawa, grease with a little ghee or oil, & pour a laddleful of batter from a little height so that you get plenty of holes. Do not try to spread the batter with a spoon. Instead turn the non stick tawa using handle to spread d batter. Pour little more batter if required.
6. Cook the dosa on one side only and fold it twice.
7. Serve hot with your choice of side dish.

HAPPY COOKING :))))))