Ingredients :
1 cup Gram flour (Besan)
1 tbsp ginger-garlic-green chilly paste
1 cup curd
1/4 tsp turmeric pd
1/4 tsp asafoetida (hing)
Salt to taste
For Tempering :
1 tsp mustard seeds
2-3 chopped green chillies
a pinch of asafoetida
5-6 curry leaves
1 tbsp oil
1 tbsp coriander leaves (for garnish)
Method :
In a bowl combine besan, curd, ginger-garlic-green chilly paste, turmeric pd, asafoetida, salt and little water. Mix well to make a smooth batter.
Cook on a slow flame continuously till it becomes thick.
Grease a plate on reverse side with 1 tsp of oil and spread the batter on the plate and wait for few seconds. Now try to roll up. If it doesnt, then cook for some more time and check till done.
Repeat the same when the batter is still hot. When cool, cut the khandvi into equal portions and roll it up gently.
For tempering heat 2 tbsp oil. Add mustard seeds, hing, curry leaves and green chilies. Pour this over the khandvi and serve immediately.
Garnish with coriander.
Ingredients :
1 cup chopped carrots
1 cup chopped potatoes
1/2 cup shelled green peas
1/2 cup cauliflower florets
1/2 cup french beans
1/2 tbsp raisins
1/4 cup cashew nuts
1/2 tbsp poppy seeds
1 cup chopped onion
1/2 tsp ginger garlic paste
2 green chilies (slit)
2.5 inch cinnamon stick
2 cloves
2 green cardamom pods
3 black pepper
1/4 cup cream
1/2 cup yoghurt (unsweetened)
1 tbsp pomegranate seeds (for garnish)
Pistachios and almonds (for garnish)
Salt to taste
Oil
Method :
Cook potatoes, green peas, carrots, cauliflower florets and french beans in water with salt. When the vegetables are tender, drain them and run cold water over them. Keep aside.
Soak cashew nuts and poppy seeds for 1/2 an hour in warm water and then grind into fine paste. Keep aside.
In a large pan heat oil. Add raisins, cloves, cardamom pods, cinnamon sticks and pepper and saute for few seconds. Add chopped onion and saute till it turns brown. Then add ginger-garlic paste, green chillies, cashew and poppy seed paste. Cook for 5 mins. Add the blanched vegetables and cook for few mins. Add salt and water. Cook the korma for few secs and bring to boil. Then add cream and yoghurt and stir well.
Garnish with pomegranate, almonds and pistachios before serving.
Goes well with Nan or Rotis.
Ingredients :
3-4 Eggs
1 cup chopped onion
1 cup chopped tomatoes
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
1 tsp red chilly pd
1/2 tsp turmeric pd
1/2 tsp garam masala pd
coriander leaves (for garnish)
Salt to taste
Oil
Method :
Heat oil in a pan. Add mustard seeds. After they splutter add cumin seeds, onion and saute till translucent. Add curry leaves and tomatoes and saute till it melts. Then add red chilly pd, turmeric pd and garam masala pd. Break eggs into this gently one by one. Stir vigorously. Then add salt to taste and garnish with coriander leaves.
Serve hot with Pav or Roti.
Ingredients :
10-15 dry fish ( I used kolatharu)
8-10 roasted red chillies (long and small)
1 cup grated coconut
1 tbsp roasted coriander seeds
1 marble sized tamarind
3-4 garlic cloves
1/2 tsp turmeric pd
1/2 onion choppped
Salt to taste
Method :
Dry roast the dry fish in a pan for few minutes till the fish hardens.
Blend all the ingredients above except grated coconut in a mixer blender.
Add grated coconut and grind it for few seconds.
Crush the dry fish into small pieces and mix it with the above ground coconut mixture. Adjust the salt.
Serve with hot steamed brown rice or ganji.
Ingredients :
1 cup par-boiled green peas
2 cup paneer (mashed)
1 tsp cumin seeds
1 chopped onion
1 sprig curry leaves
1 tsp red chilly pd
1 fine chopped tomato
1/2 tsp black pepper corns
1 tsp cumin-coriander pd
1 tbsp oil
coriander leaves (for garnish)
salt to taste
Method :
Heat oil in a pan. Add cumin seeds, curry leaves, onion, pepper corns and saute till onion turns translucent.
Add chopped tomato and stir well. Then add green peas and mashed paneer.
Add cumin-coriander pd, red chilly pd and salt.
Garnish with coriander leaves.
Serve hot with roti or bread.
Ingredients :
2 eggs
4 slices of bread
1 tbsp sprouted moong
1 tsp mustard seeds
1 sprig curry leaves
1 tsp cumin seeds
1 tsp onion seeds (kalonji)
1 tsp red chilly pd
1 tbsp oil
Salt to taste
Method :
Heat a oil in a pan.
Cut the bread slices into small pieces. Keep aside.
Add mustard seeds, cumin seeds, curry leaves, onion seeds and sprouted moong. Stir for a while. Then add red chilly pd and break 2 eggs and stir well. Then add the bread pieces and stir again. Add salt to taste. Serve hot.
Ingredients :
8-10 Pav / Bread
1 cup chopped onion
1 cup chopped coriander leaves
lemon slices
Farsan as required
For Usal :
1 cup Moth beans / matki (soaked and sprouted)
1 cup chopped onions
1 tbsp ginger - garlic paste
1 tsp red chilly pd
1 tsp turmeric pd
1/2 cup boiled potatoes (mashed)
1 tsp Goda masala or garam masala pd
1 pinch asafoetida (hing)
Salt to taste
For Spicy Gravy :
1 cup chopped onion
1 cup chopped tomatoes
1 tbsp ginger - garlic paste
1 tsp Goda masala or garam masala pd
3 tbsp grated coconut (dry roast)
1 tsp turmeric pd
1 tsp red chilly pd
1 tsp cumin pd
1 tsp coriander pd
1 pinch asafoetida
1/2 tsp fennel seeds (dry roast)
2 cloves (dry roast)
1 inch cinnamon stick (dry roast)
Salt to taste
4 tbsp Oil
Usal Preparation :
In a pan heat 2 tbsp oil and add ginger - garlic paste, onion and saute till it turns golden brown. Add hing, red chilly pd, turmeric pd and Goda masala or garam masala pd. Then add the sprouted moth / matki and mashed potatoes. Adjust salt. Add 2 cups of water and cook for 20-25 mins till done.
Spicy gravy preparation :
Heat 2 tbsp oil in a pan. Add onion and saute till brown. Add ginger - garlic paste, cumin and coriander pd, red chilly pd, hing, goda masala or garam masala pd, turmeric pd, fennel seeds, cloves, cinnamon, tomatoes and coconut. Saute it for few minutes.
Cool this and grind to a fine paste. Keep aside.
Method :
In a separate pan heat oil and add the ground paste, red chilly pd, turmeric pd and hing. Add salt to taste. Cook till oil separates.
Now add the above Usal preparation and add water. Cook till gravy becomes thick.
For Serving, take a bowl add the gravy and usal. Top it with farsan, chopped onion, coriander leaves and squeeze a few drops of lemon on it.
Now you can enjoy it with Pav / Bread.
Ingredients :
1 kg Chicken (Washed & drained)
4 cups Basmati Rice (soaked & washed)
4 large finely chopped onion
2 chopped tomatoes
2 tbsp chopped coriander leaves
1/2 cup luke warm water with 1/4 tsp saffron (kesar) dissolved
1 tsp orange food color (optional)
Salt
2-3 tbsp Ghee
For Chicken marination :
3/4th cup thick curd
2 tbsp ginger - garlic - green chilli paste
1 tbsp red chilly pd
1/4 tsp turmeric pd
3/4 tsp coriander - cumin pd
1 tbsp garam masala pd
1 lemon juice
1/2 cup chopped coriander leaves
3/4 cup chopped mint leaves (pudina)
1 tbsp kasoori methi
Salt to taste
Dry Garam masala :
1 inch cinnamon stick
5-6 cloves
4 green cardamom
1 black cardamom
1 bay leaf
1 star anise
10-12 black pepper cloves
1 tbsp cumin seeds
Rice Preparation :
Marinate chicken with the above marination ingredient. Keep aside for 4 hrs or minimum 2 hrs.
Soak basmati rice for atleast 30 mins. Drain and cook Basmati rice in water along with bayleaf, cloves, black and green cardamon, star anise, cinnamon stick, cumin seeds, black pepper, oil and salt till its half cooked. Strain the rice and spread in a wide plate to cool.
Heat a 1 tbsp ghee in a pan. Add 1/2 cup chopped onion and saute for 7-8 mins till caramelized. Keep aside.
Heat ghee in a vessel. Add all the dry garam masala ingredients (above), remaining half cup chopped onions and saute till brown. Add chopped tomatoes and fry for few mins. Add the marinated chicken and cook on high flame for 5 mins. Then reduce the flame and cook the chicken for few mins.
Spread half of the cooked basmati rice over the chicken layer. Pour half tsp of ghee over the rice. Spread the caramelized onion on top of it. Then sprinkle coriander leaves and mint leaves on top. Spread the remaining rice on top and drizzle kesar milk and orange food color. Again pour half tsp of ghee over the rice layer. Finally sprinkle coriander and mint leaves.
Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mins. Remove the vessel and place a iron tawa on the flame. Heat it and reduce to low flame and place back the biryani vessel on the tawa and cook for 20-25 mins. Turn off the flame and do not remove the lid for 10-15 mins.
After 10 mins, remove the lid and serve hot with Raita or curry.
Ingredients :
1 bowl left over Idli batter
1 cup chopped onion
2 tbsp chopped red capsicum
2 tbsp chopped green capsicum
1 tsp cashew nuts
4-5 chopped curry leaves
1 tsp roasted cumin seeds
2-3 chopped green chillies
1 tbsp chopped tomatoes
1 tbsp chopped coriander leaves
Oil / ghee
Method :
Heat a dosa pan / tawa. Grease Oil/ghee.
Pour 1 tbsp of batter on the hot greased dosa pan. Spread it and sprinkle chopped onion generously on top. Then spread the other chopped ingredients.
Drizzle a little ghee on top.
After few minutes, flip the utthapam and cook in low flame for 2 mins until the onions get brown and crispy.
Serve hot with coconut chutney or sambhar.
For Idli Sambhar recipe you can refer my earlier published post.
Ingredients :
1 packet Indian Nachos (Khakra)
For cheesy dip :
2 tbsp salted butter
2 tbsp grated mozzarella cheese
1 tbsp grated processed cheese
2 tbsp grated cheddar cheese
1 tbsp fine chopped Jalapeno
1 tbsp fine chopped capsicum
1 tsp grated cucumber
1 tsp red chilly sauce
1 tsp dried oregano
2 tbsp milk
1 tsp flour (maida) slurry paste
1 tsp chilly flakes
Method :
Heat a pan. Add butter and melt it. Add capsicum and saute for few mins. Add grated cheddar, mozzarella and processed cheese and mix well. Add chilly sauce, chilly flakes, jalapeno pieces, cucumber, milk and flour paste. Stir constantly with whisk until melted and bubbly. Thicken it for 5 mins.
Sprinkle oregano.
Serve along with crisp Indian Nachos (Khakra).
Ingredients :
1 cup Brown rice
1 cup white rice (raw)
8-10 colocasia leaves
1/2 cup grated coconut
1 tbsp coriander seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
4-5 garlic cloves
1/2 chopped onion (for masala)
8-10 dried red chillies
small marble sized tamarind
1/2 tsp turmeric pd
1/2 cup chopped onion
2 tsp jaggery (optional)
Salt to taste
For seasoning :
1 tsp oil
1/4 tsp mustard seeds
8-10 curry leaves
Method :
Soak both the rice for 6-7 hrs.
Grind rice coarsely and add salt. Mix well.
Wash colocasia leaves and remove thick veins at the backside of the leaves by using knife.
Chop the leaves finely and mix it with the rice batter and make roll out of it.
Steam this roll in a Idli steamer for 15 min on a high flame and then 45 mins on a medium flame.
Meanwhile, grind together coconut, roasted coriander seeds, fenugreek seed, cumin seeds, onion, tamarind, garlic cloves, roasted red chillies, turmeric pd by adding little water.
Remove the rolls from the steamer and cool it.
Cut this Pathrode into medium sized pieces and keep aside.
In a vessel add 1 tsp oil. Add 1/2 cup chopped onion and saute till brown. Add the above ground masalas and salt to taste.Simmer for 10-15 mins. Add the pathrode pieces to it and cook for another 5-10 mins.
Temper it with oil, mustard seeds and curry leaves.
Serve after 1 hr when the pathrode sucks up the gravy.
Ingredients :
1 cup shelled green peas
1/2 cup chopped potatoes in cubes
1 tsp cumin seeds
1 tsp turmeric pd
1 inch ginger, julienne
1 cup chopped onion
2-3 chopped green chilli
1 tsp corriander pd
1 tsp garam masala pd
1/2 tsp red chilly pd
1 tsp oil
Salt to taste
Coriander leaves (for garnish)
Method :
Heat oil in a pan. Add cumin seeds, onions, ginger, green chillies and saute for few mins. Add green peas and potatoes and saute. Add red chilly pd, corriander pd, turmeric pd and garam masala pd. Add salt and 1 cup of water and simmer till done.
Garnish with coriander leaves.
Ingredients :
2 cups Raw rice
1 tbsp fenugreek seeds
1/4 cup thick puffed rice (poha)
1 1/2 cup grated jaggery
Salt to taste
Ghee for greasing
Method :
Wash and soak rice and fenugreek seeds for 4-5 hrs.
Before grinding soak puffed rice for 15 mins.
Grind this coarsely along with soaked puffed rice, jaggery and water to a dosa like consistency.
Allow it to ferment for 8-10 hrs.
Add salt and mix well.
Heat appa pan and add 1 tsp of ghee to moulds in the pan.
Pour the batter to each of the mould upto 3/4 th level as it need some space to puff up. Cover the lid.
Let it cook for 3-4 mins and using spoon turn them to cook on the other side as well.
Cook till it turns golden brown.
Guri Appa is ready to serve.
Ingredients :
4 cups of grated bottle gourd
4 cups of milk
1 tsp cinnamon pd
4 tbsp ghee
1/2 cup blanched and chopped almonds
a few drops of green food colour (optional)
Method :
Heat the ghee in a pan. Add the grated bottle gourd and saute for few mins.
Add the milk and cinnamon pd and bring it to boil.
Simmer for 40-45 mins. Stir it occasionally. When the halwa is almost dry, add sugar and food color and mix well.
Stir well till the moisture evaporates.
Garnish with chopped almonds and serve hot or chilled.
Ingredients :
500 gms prawns (shelled, de veined and washed)
2 tbsp gram flour (besan)
1 tbsp rice flour
1 tbsp ginger paste
1 tbsp garlic paste
2-3 chopped green chilli
1 tsp cumin seed pd
1 tsp coriander pd
1 tsp turmeric pd
1 tsp red chilly pd
1 tsp garam masala pd
1 tsp chaat masala
8-9 curry leaves (fine chopped)
1/4 tsp carom seeds (ajwain)
1 tbsp coriander leaves (chopped)
1/4 tsp hing
Salt to taste
Oil for frying
Method :
Marinate prawns with ginger-garlic paste, chopped green chillies, red chilly pd, turmeric pd, cumin-coriander pd, garam masala pd, chaat masala, curry leaves, carom seeds, coriander leaves. Add gram flour and rice flour and adjust water accordingly. Add hing and salt. Keep aside for half an hour.
Make small tikkis out of the prawns batter.
Heat a pan. Add 1 tbsp of oil and shallow fry the pakodas.
Serve hot with chutneys.
Ingredients :
1 cup Raw Rice
1 cup thick flattened rice (Poha)
1 tsp fenugreek seeds
Salt to taste
Appam pan
Method :
Soak rice and fenugreek seeds for 4-5 hrs.
Grind rice and fenugreek seeds to a fine paste. Wash the poha and drain it. Keep aside for 15 mins. Add this to a ground paste and grind it. Add salt.
Mix well by adding warm water to a thin consistency like dosa batter. Allow it to ferment overnite or more than 10 hrs.
Next day the batter would have raised nicely.
First coat the Appam pan with oil using a cloth. Heat the pan and then reduce to a low heat. Now add a laddle of batter in the center of the pan and rotate the pan in such a way that batter spread all around in a circle. Cover it with a lid for 10-15 mins. Once the appam is cooked, the edges will start turning brown.
Remove the appam from the pan and Serve hot.
Panchakajjaya is Kannada speciality more of Udupi side made mostly during Ganesh Chaturthi as Naivedyam....Its known as Panchakajjaya where Panch (five) means mixture of 5 element dal (lentils) and many more with little variations in procedure too.
Its very taste and crunchy since the dal is not cooked but just roasted.
Ingredients :
1/2 cup moong dal (split yellow lentil)
1/2 cup black chana (bengal gram whole)
1/2 cup chawli (black eyed pea)
1/2 cup matki (moth bean)
1/2 cup black Til (black sesame seeds)
For Combining :
1/4 cup Jaggery
1/2 cup grated coconut
1 tsp cardamom pd
1 tbsp ghee
Method:
Heat a pan and combine coconut and jaggery. Stir till it mixes well. Add cardamom pd. Mix well. Keep aside.n
Heat another pan and dry roast all the lentils including black Til until it turns golden brown and fragrant.
Allow it to cool and grind it coarsely. Now add the above mixture and combine well so as to melt any jaggery lumps left and to caramelize little. Add ghee to it.
Now you can give it a shape like modak or laddoo.
Our Panchakajjaya is ready for Naivedyam.
Lord Ganesh's favourite sweet is Modak.....It is customary to make these on the very first day of Ganesh Chaturthi....
Ingredients :
For the outer cover :
1 cup Rice Flour
1 tsp ghee
1 cup water
1/2 tsp oil
Salt to taste
For the Filling :
2 cup grated coconut
1 cup grated jaggery
1/2 tsp cardamom pd
Method :
Heat a pan. Add grated coconut and jaggery and stir together till it gets mixed well. Add cardamom pd and stir it. Keep aside.
Boil 1 cup of water in a vessel. Add salt and ghee to it. When it reached to a steady boil add rice flour and stir it immediately so as to remove all the lumps. The dough should neither be too stick nor too dry. Now remove the vessel from the heat and transfer the dough to a flat plate. Knead it thoroughly while hot. Make a soft dough. Divide this dough into small balls.
Grease the palms of your hands well. Take a ball and flatten it to form a cup shape. Stuff the above coconut filling into this cup shape. Dip the thumb and index finger in the oil and make 5-6 small pinches side by side on the edges of the cup. Bring them together on top and join to form a peak. Likewise, prepare all the modaks.
Heat the steamer and place all the modaks and steam for about 15 minutes.
Serve with ghee.
Ingredients :
1 cup wheat flour
1 cup potatoes (boiled and mashed)
2-3 finely chopped green chilli
1/2 tsp red chilly pd
1/2 tsp hing
1/2 tsp garam masala pd
1/2 tsp aamchur pd
1/2 tsp cumin pd
1 finely chopped onion
1 tbsp coriander leaves
Salt
Ghee
Water as required (for the dough)
Method :
Make a soft dough out of the wheat flour, water and salt and Keep it aside.
In a bowl add the boiled and mashed potatoes. Add chopped green chillies, red chilly pd, cumin pd, hing, onion, garam masala pd, salt, coriander leaves and aamchur pd. Mix well.
Take a medium sized ball from the dough and roll it into a circle about 3.5 inch diameter.
Take the above stuffing and stuff it into the rolled paratha.
Seal by pulling the edge of the roti to make a ball. Flatten it slightly and dip it in a flour. Roll it gently to a 6 inch diameter circle.
Heat a pan. Place the paratha over the pan and after few seconds you will see brown spots and puffs appearing on top of it. Flip over the parathas and grease it with ghee.
Serve hot with curd or sweet pickle.
Ingredients :
1 cup Ridge gourd Peel (parboiled)
1/2 cup grated coconut
1 tbsp coriander seeds
1 tsp cumin seed
2 green chillies
1 inch ginger
3-4 garlic cloves
1 small ball tamarind
Salt to taste
For Tempering :
1 tsp mustard seeds
1/4 tsp hing
5-6 curry leaves
1 dried red chilly
1 tsp oil
Method :
Dry roast coriander seeds and cumin seeds.
Blend all the ingredients to a fine paste by adding little water and salt.
Heat a small pan and add oil. Add mustard seeds, hing, red chilly and curry leaves.
Pour the tempering over the chutney and serve with hot steamed rice.
Goes well with steamed parboiled rice.
Ingredients :
1 packet of papdi
1 cup boiled potatoes
1 cup chopped tomatoes
1/2 cup chopped onion
4 tbsp green chutney
4 tbsp tamarind chutney
2 tbsp coriander leaves
1 tsp chaat masala
1 tsp lemon juice
2 tbsp raw mangoes chopped (optional)
1/2 cup nylon sev (for garnish)
Salt to taste
Method :
Arrange papdis in a plate. Top the each papdis with little potatoes, tomatoes, raw mangoes and onion. Then with green and tamarind chutney.
Sprinkle chaat masalas, salt and lemon juice.
Garnish with nylon sev and coriander leaves.
Serve immediately.
Ingredients :
4-5 baby Brinjal (washed and partially slit)
1 cup grated coconut
1 tbsp roasted and crushed peanut
1 tsp cumin seeds
1 tsp mustard seeds
2-3 green chilli (slit into half)
1 tsp hing
1 inch ginger
6-7 garlic cloves
2-3 green chilli
1 tbsp coriander leaves
1 sprig curry leaves
1 tsp red chilly pd
1 tsp turmeric pd
1 tbsp gram flour (besan)
1 tbsp Oil
Method :
Blend grated coconut, peanut, cumin seeds, garlic, ginger, green chilli, red chilly pd, turmeric pd, coriander leaves to a fine paste by adding little water.
Add besan and salt to taste.
Now fill this ground mixture into the slits of the brinjal. Keep aside.
Heat oil in a pan. Add mustard seeds, slit green chillies, curry leaves and stuffed brinjals. Cover the lid for 15 - 20 mins. Stir occasionally.
Cook till done.
Serve with rice or roti.
