Pineapple Murabba

Pineapple Murabba

Ingredients :

Pineapple – 1 cup

Sugar – 1.5 cups (adjust the sweetness accordingly. Pineapple used by me was not too sweet here)

Elaichi powder – ½ tsp

Method :

Make cubes of pineapple of ½ inch size. Pressure cook the cubes for 1 whistle. Do not add any water to pineapple while cooking.

In a pan add cooked pineapples + sugar and heat the mixture until the sugar dissolves and coats well with the pineapple cubes. Heat the mixture until 1 string consistency.

Add elaichi powder to this mixture and cool it to room temperature.

After the mixture is cooled transfer the contents to an air tight container and  store in refrigerator. Murabba can be stored for 6 months or more. The older the murabba the tastier it is JJ This can be served with dosas like neerdosa, chapatis, rotis etc. Kids will love this JJ

  

Steamed Cabbage Idlis (Cabbage sanna idlis)

Cabbage Sanna Idlis

Ingredients :

Cabbage – ½ cup chopped

Onion – 2 finely chopped

Rice rawa – 1 cup

Fresh coconut – 1/4^th of a coconut shell

Roasted red chillies – 7 to 8 (as per taste)

Tamarind – gooseberry size

Asafoteida (Hing) –  1/4^th tsp

Salt

Method :

Grind together coconut, red chillies, tamarind, hing to a paste ( need not be very smooth).

In a bowl add rice rawa + ground paste along with chopped cabbage and chopped onions. Add salt to this mixture and mix well. Keep the mixture aside for 30mins.

Grease the idli plates with little oil and fill 3/4^th of the plate with the mixture. Steam it for 25mins.

Hot cabbage idlis are ready. Serve the idlis with oil brushed on it J J

Jalebi

Jalebis

Ingredients :

Maida / All purpose flour – 1 cup

Corn flour – 2 tblsp

Thick curds – 3/4 cup (approx.)

Cooking soda – pinch

Ghee – 2 tblsp

Food colour (yellow preferably) – pinch

Ghee – for deep frying

For sugar syrup :

Sugar – 1 cup

Water – 1 cup

Lemon juice – 1 tsp

Food colour (yellow) pinch

Elaichi powder – Optional

Method :

Take a bowl and mix maida, corn flour, cooking soda, ghee and yellow food colour.  Add curds and make a thick batter by adding some more water. Consistency here should be like vada batter. Keep it in a warm place overnight for fermentation. Next day mix well with a ladle. It should be sticky thick batter of dropping consistency.

In a pan add sugar with water, food colour and boil this mixture until one string consistency (approx. 15 mins in medium high flame). Then add lemon juice, elaichi and boil in lowest heat possible.

In a flat bottomed pan heat ghee. Level of ghee should be very low just to cover the jalebis. Take a cloth with smallest hole in the middle or a durable Ziploc bag with hole in the middle. I have used the tomato ketchup bottle used in restaurants here (shown in pic below) since it’s easy to handle JJ

Fill in the batter and draw circles in medium heat. Ghee should never fume. Also it should be enough to fry the jalebis porous and crisp. So adjust the heat accordingly. Make 3-4 circles per piece and end the circle by overlapping the tip when you end, otherwise the shape won’t be good.

Fry on both sides till crisp and drain it and add it to the hot sugar syrup immediately. Let it be dunk in the syrup for atleast 2 mins. Drain of the jalebis from the syrup and arrange it as needed.

Crispy and yummy jalebis are ready to be served J J

Paneer do Pyaza

Paneer do Pyaza

Ingredients :

200gms paneer cubes

1/4 cup diced onions

1/4 cup diced green capsicum

3/4 cup tomato puree

1/2 tsp pepper powder

1/2 tsp corriander powder

2 tsp red chilli powder

1/2 tsp kasuri methi

21/2 tsp ginger garlic paste

Oil

chopped corriander leaves for garnishing

Method :

In a pan add oil and add onions and fry untill it turns transparent. Add ginger garlic paste and saute for 2 mins.

 Add pepper+corriander+red chilli powders along with tomato puree and fry untill the oil leaves the sides.

Now add capsicum to the mixture and cook for 3 mins. Add paneer cubes, salt and kasuri methi with 1/4 cup of water. Boil for 5 minutes. 

Garnish with corriander leaves. Serve with rotis or chapatis.

Egg Bhurji

Egg Bhurji

Ingredients :

Eggs – 2

Onions – 1 ½ finely chopped

Green chillies – 1

Turmeric powder – pinch

Chopped Corriander leaves

Oil

Method :

Heat oil in kadai. When the oil heats up add chopped onions and saute till they become transparent.

Add green chillies and turmeric powder and mix well.

Add egg yolks to this mixture and keep mixing until the eggs are cooked. Garnish it with coriander leaves.

Panpolo (Neer Dosa)

Panpolo / Neer dosa

This is a very easy peasy kinda dosa. It’s the famous dosa of coastal cuisine Mangalore also known as Neer dosa worldwide.  I love this dosa very much.  This dosa doesn’t need any fermentation. So incase guests are dropping to your home then you can make this very quickly J J

Ingredients :

Dosa rice – 1 cup

Grated coconut – 2 tbsps (Optional) . I usually add coconut to get soft dosas.

Salt

Method :

Soak rice for 2 hrs.

After 2 hrs drain the water from rice. In a mixer grinder add the rice and along with this add the grated coconut and salt and grind to a very smooth paste.

The batter should be freely flowing like water (watery consistency) unlike other dosa batter.

Heat the tawa and add oil and spread it nicely. Spread a thin layer of dosa. Donot add the batter on the already spread area. Close the tawa with a lid and after its cooked remove the dosas.

Serve the panpolo (neer dosas) with coconut chutney or ravo (jaggery syrup) or any curry of your choice.

Vegetable Cutlets

Vegetable Cutlets

Ingredients :

Boiled and mashed potatoes – 1 cup

Grated veggies (carrots, beetroot) – ½ cup (I have added carrots and beetroot here. You can add cabbage, French beans and corn as per your choice)

Green chillies – 1 ½  chopped finely

Onions – 1 ½  finely chopped

Corriander – finely chopped

Bread crumbs – 3 tbsp + for rolling the cutlets ( I have used 3 bread slices here)

Spices :

Chilli powder – 1tsp

Turmeric powder – ½ tsp

Jeera / Cumin – 1tsp

Oil – 1.5 tbsp + for frying the cutlets

Salt

Method :

In a kadai add 1.5 tbsp of oil. Add jeera and sauté for 10 secs. Now add onions and sauté for 5 mins. 

Add the grated veggies and sauté for 10 mins.

Add the green chillies and all the spices mentioned above and salt as per taste.

Add this mixture to mixing bowl. All mashed potatoes, coriander leaves and mix well. Add the 3tbsp bread crumbs and mix well such that it binds the mixture well. Divide the mixture in equal proportions and give it a shape of your choice. I have made oval shape here.

Take the cutlets and roll it in bread crumbs. Heat the oil in kadai and drop the cutlets and fry them in slow flame until crisp and it turns brown.

Cutlets are ready to be served. Serve it with tomato ketchup or green chutney.

Aloo Parathas

Aloo Parathas

Ingredients :

Potatoes – 2 big sized

Chopped green chillies – 2

Salt

Hing (Asafoetida) – pinch

Garam masala – 1 tsp (Optional)

For the dough :

Wheat flour – 2 cups

Salt – as per taste

Sugar – 2.5 tsp

Water

Method :

Take ½ cup water and boil it. Add salt and sugar to it. In the lukewarm water add the wheat flour in steps and knead well to a soft dough. Keep it aside for 30 mins.

Pressure cook potatoes and mash them well. Add chopped green chillies, salt, hing  and garam masala to this mixture and mix well.

Make equal sized balls of the dough. With rolling pin make palm size rotis. Keep one roti and add the stuffing and close it with other roti. Seal the edges of the rotis tightly and make parathas.

Heat the tawa and fry the parathas in sim mode. Aloo Parathas are ready!!