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Tuesday, August 5, 2008

Bombay Saagu

Ingredients:

2 medium sized potatoes

1 medium sized Tomato

1 medium sized Onion

2-3 Green Chillies

Salt to taste

Pinch of Turmeric powder

Pinch of Asafetida powder

3-4 tsp Dalia split powder /Hurigadale hudi /Putani hudi

4-5 Curry leaves

2-3 strands of Coriander leaves

1 tsp Mustard seeds

2-3 tsp Oil

Recipe:

Take around 4-5 tsp dalia split and grind them into smooth powder as shown in the picture below.
Cook the potatoes in a pressure cooker by adding sufficient amount of water. Once the pressure goes off, remove the outer skin of potatoes and mash it properly.Chop the onion, tomato into small pieces as shown in the picture below. Cut green chillies into medium sized pieces.

Add mustard seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies, asafetida powder and fry them for few seconds. Add chopped onion, turmeric powder, pinch of salt and fry them for 4-5 minutes in medium flame until onion turns golden in color. Then add chopped tomato and fry them for 3-4 mins in medium flame. Add sufficient amount of water, salt and cook them well.

Once they are cooked, add mashed potatoes, 3-4 tsp dalia split powder, mix well and bring them to boil. Keep the saagu in low flame for about 3-4 mins.

Add chopped coriander leaves, mix them well and switch off the flame. Serve hot along with Pooris/Chapathis.

Shunti Tambli

Ingredients:
Large grape sized Ginger
3/4 - 1 cup grated Coconut
1 Green Chilly
1/2 cup Buttermilk / Yogurt /Curd
Salt to taste
1/2 tsp Mustard Seeds
4-5 Curry Leaves
1 tsp Oil

Recipe:


Grind grated coconut into smooth paste by adding sufficient amount of water.(If it is frozen coconut, use hot water while grinding.) Add ginger, green chilly and grind them together for about 2-3 mins.  Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)
Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to tambli. Mix well before serving. It goes well with rice.

Bendekayi Boluhuli

Ingredients:
10 - 12 Small Ladies Fingers / Bendekayi / Bhindi / Okra
1 - 1.5 cups cooked Yellow lentils / Thogaribele / Toor dal
Pinch of Turmeric powder
1/4 tsp Chilly powder
Small lemon sized Jaggary
Small grape sized Tamarind
Salt to taste
1/2 tsp Sambar / Rasam powder
2 - 3 Coriander leaves
1/2 tsp Mustard seeds
Pinch of Asafoetida powder/Hingu
5 - 6 Curry leaves
1 tsp Oil

Recipe:
Add tamarind, little bit of water in a bowl, smash it and keep it aside.
Chop ladies fingers into medium sized pieces(1/2 inch sized) and put it in a vessel/pan. Fry it for around 4-5 mins in medium flame to get rid of the stickiness of ladies finger.

Add turmeric powder, jaggary, tamarind water, salt, chilly powder, water and cook it well.
Once it is cooked, add cooked yellow lentils, sambar powder and bring it to boil. (You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days.) Keep the boluhuli in low flame for about 2-3 mins and stir it properly. Add chopped coriander leaves and stir it.
Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder, keep it for few seconds. Add curry leaves and then add it to boluhuli. Mix well before serving. It goes well with rice.

Masala Dosa

Ingredients:
2 Cup White Rice
1/2 cup Blackgram seeds
2 tsp Bengalgram seeds
1/4 cup Avalakki/Poha
10-15 Fenugreek seeds/Methi seeds/Menthe kaalu
Salt to taste
Oil/Ghee

Recipe:
Soak rice, blackgram seeds, bengalgram seeds, fenugreek seeds together in water for about 6-7 hrs. Wash soaked ingredients 2-3 times and keep it aside.
Grind soaked ingredients along with avalakki/poha into smooth thick batter by adding sufficient amount of water. Keep it in warm place for fermentation for about 10-12 hrs.
Add salt, required amount of water and mix it well. The consistency of the batter should be that of milkshake.

Heat the Tava(Non stick Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it in medium flame untill Dosa is properly roasted. Add Bhaji and roll the Dosa as shown in the picture below. Serve hot along with any chutney or sambar.



Ingredients mentioned above will serve 15-16 Masala Dosas.

Onion Dosa / Eerulli Dose / Onion Uttappam

Ingredients:

2 Cup White Rice

1/3 cup Blackgram seeds

1/2 cup Avalakki/Poha

10-15 Fenugreek seeds/Methi seeds/Menthe kaalu

Salt to taste

3-4 Onion

3-4 Green Chilly

10-12 Coriander leaves

Oil/Ghee

Recipe:

Soak rice, blackgram seeds, fenugreek seeds together in water for about 6-7 hrs. Wash soaked ingredients 2-3 times and keep it aside.

Grind soaked ingredients along with avalakki/poha into smooth thick batter by adding sufficient amount of water. Keep it in warm place for fermentation for about 10-12 hrs.

Add salt, required amount of water and mix it well. The consistency of the batter should be that of milkshake.

Chop onions, coriander leaves, green chillies into very small pieces, mix well and keep it aside.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter spread it over the Tava. Spread chopped onion mixture all over the dosa and stick it well by using hand as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1 min.

Serve hot with any chutney or sambar. Ingredients mentioned above will serve 12-14 Onion Dosas.

Bhaji

Ingredients:

2 medium sized Potato

3 medium sized Onion

Salt to taste

Pinch of Turmeric powder

2-3 Green Chilly

2-3 Curry leaves

1/2 tsp Blackgram seeds

1/4 tsp Mustard seeds

2-3 tsp oil

Recipe:

Cook the potatos in pressure cooker by adding sufficient amount of water(3-4 whistle). Once the pressure goes off, remove the outer skin of potato and smash it.

Chop onion into medium sized thin pieces. Cut the chillies into two pieces.

Add mustard seeds, blackgram seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chilly, turmeric powder, salt and chopped onion. Fry it for few minutes untill onion turns golden in color. Add smashed potatos and mix well. Keep the Bhaji in low flame for about 1-2 minutes.

This is the bhaji used for Masala dosa. It also goes well with Chapathis/Pooris.

Hurigadale Chutney

Ingredients:

1/2 cup grated Coconut

2-3 tsp Dalia Split/Hurigadale/Putani/Chutney Kadle

3-4 Coriander leaves

Salt to taste

1 Green Chilly

1/4 tsp Mustard seeds

2 Curry leaves

1 tsp Oil

Recipe:

Add dalia split in a pan, fry it for 2 mins and keep it aside. Add grated coconut, green chilly, coriander leaves and fried dalia split to a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture in a vessel, add enough salt and water(If required).

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with Idli and dosas.

Veg Biriyani - Using MTR Masala Powders

Ingredients:

1 cup White Rice(Basmathi or Sona Masuri)

4-5 flakes of Cauliflower/Gobi

1 Carrot

1 small Potato

20-25 Green peas

3/4 tsp MTR Pulav Mix

1/2 tsp MTR Bisi Bele Bath mix

1/2 tsp MTR Vangibath Mix

3-4 tsp Ghee/Oil

2 cup Water

Salt to taste

Recipe:

Chop carrot, potato into long thin(1 inch sized) pieces. Chop cauliflower into medium sized pieces. Wash rice in water for about 2-3 times, drain the water and keep it aside.

Add 3-4 tsp ghee/oil, chopped vegetables, green peas, pulav mix, bisibele bath mix, vangibath mix in a pressure cooker and fry it for about 1-2 mins. Add washed white rice and fry it for about 1-2 mins in medium flame. Add 2 cups of water, salt, mix it well and cook.(3 whistle in pressure cooker.)

It goes well with any kind of Raithas/Mosaru gojju. Above mentioned ingredients will serve 4-5 plates of Veg Biriyani.

Tomato Mosaru Gojju / Tomato Raitha

Ingredients:

1 Tomato

1/4 Onion

1 small green chilly

2-3 Coriander leaves

1 cup Yogurt/Curd

Salt to taste

1/4 tsp Mustard Seeds

1-2 Curry leaves

1 tsp oil

Recipe: Chop tomato, coriander leaves and onion into small pieces. Cut green chilly into 2 pieces. Add all these chopped ingredients in a vessel. Add salt, curd/yogurt and mix well.

Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to gojju. Mix well before serving. It goes well with pulav/biriyani.

Uppittu / Upma

Ingredients:

1 cup Bombay Rava / Semolina/ Sajjige / Sooji

3 cups Water

2-3 beans

1/2 Tomato

1 small Onion

1/2 Carrot

Small piece of Ginger

10-15 Green Peas

2-3 Curry leaves

2-3 Coriander leaves

1 Green Chilly

1 tsp Ghee

3-4 tsp Grated Coconut

1/4 tsp Mustard seeds

Salt to taste

2-3 tsp Oil

Recipe:

Add bombay rava in a thick bottomed vessel/pan and fry it for around 4-5 mins in medium flame till it gives nice aroma.

Chop all the vegetables(Tomato, Carrot, Beans) into small pieces.

Cut green chilly into 2 pieces and smash the ginger. Chop onion into medium sized thin pieces.

Add mustard seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, green chilly, smashed ginger, onion and fry it for around 1-2 minutes. Add all other chopped vegetables, green peas and fry it for few seconds. Add 3 cups of water, salt and bring it to boil. Once all the vegetables are cooked, add fried bomaby rava and stir the uppittu. Add grated coconut, ghee and mix well. Add chopped coriander leaves and mix well. Keep the Uppittu in low flame for about 2-3 mins and keep stirring the Uppittu. Serve hot. The above mentioned ingredients will serve 2-3 Plates of Uppittu.