Ponsa Gharayi / Jackfruit Payasam

Jackfruit Payasam

INGREDIENTS :

Jackfruit (Deseeded)- 6-7
Ghee - 1 tblsp
Grated coconut - 1/2 a shell
Jaggery - as per taste
Elaichi(powdered) - 1/2 tsp
Maida - 2 tblsp

METHOD :

Cut the jackfruits in 1/2 inch cubes.

In a pan add ghee and jackruits and saute well for 10-12 mins. ( This is done so as to make jackfruit little soft and it purely depends on the type of jackfruit. If its soft enough then u can skip this step).

In a wok add the jackfruits and little water and boil it for 10 mins.

Add the grated coconut to the a mixer jar, add little water and grind it. Squeeze the residue and take the thick coconut milk. Keep this aside.

Add the coconut residue again to mixer jar, add little water and grind again. Take the coconut milk in a separate vessel.

Mix maida in 3 tblsp water. Make sure no lumps are formed.

In the same wok  add coconut milk, jaggery, jackfruit and boil it untill bubble starts appearing.

Add maida mixture to this and keep stirring it. Be careful not to burn the mixture :)

Now add thick coconut milk and elaichi and bring to a boil. Jackfruit payasam is ready to be savoured :)

Uraddal and Rawa Dosa / Rulava Doddaka

Rulava Doddaka

INGREDIENTS :

Urad dal - 1/2 cup
Semolina (Bansi sooji) - 1 cup
Salt
For Tempering :
Oil
Mustard Seeds

METHOD :

Soak urad dal in water for 5-6 hrs.

Grind urad dal along with salt to a smooth paste.

In a pan take semolina and fry until nice aroma comes out of it. Cool it.

Add semolina to the urad dal. Ferment this mixture overnight.

In a tawa add 1.5 tsp of mustard seeds and 2 tsp oil. When it tempers take a laddle full of batter and spread it evenly and thick as seen in the pic.

Roast well on medium flame until the dosa starts turning into golden brown. Now turn the other side of dosa and roast it well.

Serve the dosas with a chutney of your choice :) :)

Masala Vadas / Chettambado

Masala Vadas

Ingredients :

Chana dal - 1 cup
Green chillies - 1 chopped (I am adding red chilli powder here so used only 1. You can adjust the spice according to your taste bud :) )
Red chilli powder - 1/2 tsp
Dry coconut/ Copra - 3 tblsp (Cut it into very thin slices)
Hing - a generous amount
Salt
Oil - for frying
 
Optional items :
 
Onions - chopped finely
Dill leaves - finely chopped
 
Method :
 
Soak chana dal for 3 hrs. Drain it into a vessel.
 
In a mixer jar add chana dal and salt and grind it to a course paste. Donot add water while grinding. If you find some chana dal in the paste need not worry. It will add crunch to the vadas while you fry it.
 
In a bowl add the above paste, green chillies, red chilli powder, hing, copra and mix well. You can add onions and dill leaves at this stage though I haven't added it here.
 
Make round balls and flatten it.
 
Heat oil and drop the vadas in and fry untill the colour changes to brown. Serve it with dip of your choice.

Phenori / Chiroti

Phenori

INGREDIENTS :

Maida – 1/2 cup

Ghee – 1 tblsp + 2 tblsp

Sugar – 2 tsp

Salt – a pinch

Rawa / semolina – 3 tblsp

Water

Oil for deep frying

For dusting :

Sugar – 1/2 cup

Green cardamom – 4-5

PROCEDURE :

Take maida in a bowl. Add sugar and salt to it. Heat 1 tblsp ghee till smoky hot and add it to the mixture.

Add water and knead to a smooth dough. Keep this aside.

In a mixie jar add the ingredients under “for dusting” and powder the sugar.

Make medium sized balls out of the dough and roll it to thin sheets. Make 5 sheets like this.

Take a sheet and spread ghee on it. Sprinkle some semolina on it and place one more sheet. Repeat this step for remaining 4 sheets as shown  below.

Roll these sheets and cut it into 1 inch thick pieces. Now gently press each with your palm.

Now roll into semi thick puris and fry in oil till golden brown.

Dust the puris in sugar powder on both sides.

Our phenori is ready, store in air tight container.

Vadas

Vadas

Ingredients :

Urad dal - 3/4 cup

Green chillies - 2 

Curry leaves - chopped few
Dry coconut (finely chopped) - 3 tblsp

Salt

Oil for frying

Method :

Soak urad dal for 3 hrs and drain it. Grind this mixture with minimal water. Batter should be thicker than idly batter. 

Add salt ginger chopped chilles and curry leaves to this and mix it with hands. Keep mixing the mixture until it turns fluffy like when u drop little batter in water it should float and not sink. 

Heat oil and when its hot dip ur hand in water and take some batter in your palm and form round shape and make a hole with your thumb finger to get vada shape. 

Drop the vadas in oil. Fry until the vadas become brown. Enjoy with chutney.

Batate ambado

Batate Ambado

Ingredients :

Potatoes - 4
Besan/Chickpea flour - 1 cup
Green chillies - 2
Hing
Salt

To temper :

Mustard - 1.5 tsp
Urad dal - 1 tsp
Curry leaves - 1 spring

Method :

 
Wash the potatoes and boil them. Once its cooked mash the potatoes.

Make a tadka of items listed under "to temper" and add it to mashed potatoes.

Add green chillies, hing and salt and mix well. Keep aside this mixture.

In a bowl take chickpea flour and add water and salt to it. Mix this well such that no lumps are formed. The consistency of the batter should be very thick (thicker than bhajji batter).

Divide the potato mixture in equal proportions and make round balls of this.

Heat oil in a kadai. Once the oil gets heated up dip the potato mixture in chickpea batter and fry it in medium heat until its cooked.

Serve it with chutney or ketchup of your choice.

Taushe Idly / Cucumber Idlies

Taushe Idly

Ingredients :

Grated cucmber - 1 (medium sized)
Rice rawa - 1 cup
Jaggery - 3/4 cup grated (you can add jaggery as per your taste)
Fresh coconut - 1/2 of whole coconut ( add only white part)
Salt - 1 tbsp

Method :

Grate the cucumber after removing the seeds and keep aside.

Roast the rice rawa until the aroma comes out and cool it

In a mixie jar add coconut, jaggery and salt and grind little bit. The jaggery should blend well with the coconut.

In a bowl mix rawa, coconut paste grated cucumber and mix well. Keep this mixture aside to set for 30 mins.

Grease the idly moulds with little ghee and fill in the above mixture and steam for 25 mins.

Have the idlies hot with ghee :)



Note : The cucumber gives out water when the mixture is let to set for 30 mins. Still if the mixture looks dry you can add water. Restrain from adding access water to the mixture.

Duddalis / Arrowroot Halwa

Duddali

Ingredients :

Kuve peeta (Arrowroot powder) - 1.5 cups
Milk - 1.5 cups
Water 1.5 cups
Cardamom powder - pinch
Ghee - 1 tbsp + less than 1/4 tsp for greasing the tray
Sugar - 1.25 cups (you can adjust the sweetness as per your taste)

Method :
 
In a wok add milk and water and boil it. Add sugar to this mixture. In the meantime take arroroot powder and mix it with little water (you can use milk too). Make sure no lumps are formed while mixing. Keep aside this mixture.


Once the milk gets boiled add arrowroot mixture and keep stirring continuously for 15 - 17 mins untill the mixture forms a sticky mass. (Make sure that you keep stirring well since arrowroot might form lumps easily after adding to the hot milk.)


Now add elachi and ghee and mix well for 2 mins.


In a greased tray pour the mixture and allow it to cool. You can cut the halwa in desired shapes and serve :)


Note : U can add any fruit pulp to this mixture to make the halwa more colourful and tasty :)

Steamed rice dumplings (Undi)

Undi

Ingredients :

Rice rawa - 3/4 cup

Fresh coconut - 1/2 cup + 1 tbsp

Mustard seeds - 2tsp

Fenugreek seeds - 1/2 tsp

Ghee - 1.5 tbsp

Urad dal - 1tbsp

Salt

Method :

In a pan add rice rawa and coconut and add water just to cover this mixture. Add salt to the mixture and keep it for 30mins. After 30 mins add tadka of mustard+ fenugreek seeds + urad dal in ghee. 

Boil the above mixture and saute until this mixture turns into solid mass.  Dip hands in water, take some mixture  and make balls out of it.

Steam these balls for 25 mins and undis are ready to eat..

Urad dal Bondas / Biscuit Ambado / Uddina Vadas

Biscuit Ambado

Ingredients :

Urad dal - 1/2 cup + 1tbsp

Ginger - 1 tbsp

Green chillies - 2 

Curry leaves - chopped few

Salt

Oil for frying

Method :

Soak urad dal for 3 hrs and drain it. Grind this mixture with minimal water. Batter should be thicker than idly batter. 

Add salt ginger chopped chilles and curry leaves to this and mix it with hands. Keep mixing the mixture until it turns fluffy like when u drop little batter in water it should float and not sink. 

Heat oil and when its hot dip ur hand in water and take some batter in your palm and form round shaped balls and drop it in oil. Fry until the ambados become brown. Biscuit ambados are ready to eat.

Okra curry (Benda songa)

Ingredients :

Ladies finger – 8-10 

Onions – 2 chopped lengthwise

Tomato (medium sized)  - 1

Garlic – 5-6 (chopped finely)

Spices :

Chilly powder – 1.5 tsp

Corriander powder – 1 tsp

Asafoetida (Hing) – 1/2 tsp

Garam masala – 1tsp

Tadka :

Finely chopped onions – 1/2

Oil

Method :

Wash the ladies finger and cut them into quarter inch pieces.

In a kadai add onions and saute until golden brown.  Add chilli powder as required and saute of a min. Now add one medium sized chopped tomato and saute it till the tomatoes turn mushy.

Add chopped ladies finger saute for a while.  Add water + salt for the mixture. Add corriander powder, chopped garlic,  asafoetida, garam masala and bring it to boil untill ladies finger is cooked.

For the tadka add finely chopped onions to oil and fry until they are brown and add it to the above mixture and boil it for 2 mins. 

Moogadali Usli

Moongdali Usli

Ingredients :

Moongdal - 3/4 cup
Green chillies - 2 (slit lengthwise)
Mustard seeds - 1 tsp
Curry leaves - 1 spring
Oil - 1.5 tsp
Ginger - 1.5 tsp finely chopped
Fresh coconut - 3 tbsp
Water for boiling

Procedure :

Wash the moongdal with running water.

In a kadai heat oil and add mustard seeds and green chillies.

When mustard seeds splitters add curry leaves and saute it.

Add washed moongdal, salt. Add water just to cover the moongdal. Don't add too much water else the final outcome will be mushy.

When the moongdal is half cooked add coconut and ginger and cook until the moongdal is cooked.

Moongdal usli is ready to be served :)

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

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.

Sala Ambe Koddel / Brined raw jackfruit & mango curry

Ingredients :

Sala (Brined raw jackfruit) – 8-10

Kalambo  (Brined raw mango) – 1

Fresh coconut – 1 cup

Roasted red chillies – 10 or as per taste

For Tempering :

Garlic flakes – 10-12

Oil

Method :

Slice the sala and kalambo into ½ inch pieces. Wash these slices and cook them separately until they are soft.

Grind fresh coconut with red chillies and make the masala ready.

In a kadai add the masala along with cooked sala and kalambo. Check the salt before adding since the main ingredients already contains salt. If salt is less then add it to this mixture and boil it.

Temper the mixture with garlic flakes fried in oil and boil for a minute. Sala ambe koddel is ready!!

Kichidi / Sweet Pongal

Ingredients :

Chana dal – ½ cup

Broken wheat – ½ cup

Ghee – 4 tbsp or more as per taste

Sugar – ¾ cup

Fresh coconut – ¾ + 1 tbsp cup

Cashews and raisins

Method :

In a pan dry roast chana dal and broken wheat separately.

Pressure cook the above ingredients one at a time. Add cashews while pressure cooking so that it’s cooked.

In a pan add the cooked dal and broken wheat and add sugar and mix the sugar until the sugar dissolves. Add raisins and fresh coconut to this mixture and cook until the mixture turns to solid mass.

Serve Kichidi topped with ghee and sliced riped bananas if needed.

Mitta ghallale Avale kadi (Brined gooseberry kadi)

Ingredients :

Brined avalo (gooseberry) - 4
Coconut 1/2 cup
Roasted red chillies
Jeera - 1tsp
Garlic flakes
Oil

Method :

Soak the amla in water for 30 mins to remove excess salt.
Dry roast jeera. Grind coconut, red chillies. amla and roasted jeera to a paste with little water. Now boil this paste properly and in the end give a tadka of garlic flakes in oil.