Tuesday, August 11, 2009

Okra sidedish(Bhende Doddak)



This is a speciality of my grandma who prepares very tasty doddak.This same dish can be prepared by adding fish (mackeral),mushrooms.
Ingredients
1 cup chopped ladysfinger
1 cup grated coconut
5-6 Redchillies
Tamarind extract
4-5 Teppal(Sichuan pepper)(optional)
2-3 Tumeric leaves(optional)
Salt
Procedure
Grind grated coconut,redchillies and tamarind into a fine paste.Add salt and the ground masala and crushed sichuan pepper (Teppal)to the ladysfinger.In a heavybottomed pan ,add little oil then add the masala in it.
Spread the Tumeric leaves over it and keep on low flame.This dish can be made without adding teppal and tumeric leaves.Serve hot with dal and rice

Friday, August 7, 2009

Dal (Dalitoy)

Ingredients
1 cup toordal
2-3 redchillies
2 greenchillies
4-5 curryleaves
A pinch of asafoetida (hing)
1tbspn ghee
coriander leaves

Procedure
Cook toordal in pressure cooker for 2-3 whistles.Add greenchillies to the cooked dal and bring it to a boil .Heat ghee or oil.Add mustardseeds,when they start popping add asafoetida,curryleaves,redchillies.Then add this to the cooked dal.Serve hot with rice.

Buns

Ingredients
3 ripe bananas
3tbspn yogurt
2tbspn sugar
2 cups maida
2tbspn butter
A pinch of soda
salt
oil

Procedure
Buns:
Smash the bananas into a fine paste.Then add sugar,salt,soda,butter,yogurt and mix well.Then add maida to make dough.The amount of maida can be varied to make a dough.Cover and keep it overnite.Heat oil.Make small balls of the dough and roll it into small puris and deep fry.Serve hot with coconut chutney.

Chutney:
Ingredients:
1 cup grated coconut
2-3 redchillies
Tamarind Extract
4-5 curryleaves
1 tbspn mustard seeds
Salt.

Procedure:
Grind coconut,redchillies and tamarind into a fine paste.Heat oil add mustardseeds,when they start popping add curryleaves ,redchillies and add it to the ground masala.Add salt .

Methi Paratha

Ingredients
1 cup wheat flour
1cup chopped methi leaves
Few coriander leaves
1tbspn chilly powder
1 tbspn tumeric powder
2-3 greenchillies
2-1tbspn sugar
Salt

Procedure
 Wash the methi leaves ,add salt and keep for some time.Then squeeze the water from methi leaves .Then add chilly powder ,tumeric powder,coriander leaves,greenchilles ,sugar ,salt to make a dough.Apply oil and leave it for sometime .Make parathas.

Thursday, August 6, 2009

Ridgegourd Skin chutney(ghosale shire chutney)


Ingredients
I cup grated coconut
2 redchillies
2 greenchillies
1 cup ridgegourd skin
1/2tbspn mustard seeds
1/2 tbspn jeera seeds
A pinch of asafoetida (Hing)
5-6 curry leaves
Salt

Procedure

Peel the skin of the ridgegourd and keep aside .Heat the pan add the grated coconut and fry until it turns slightly brownish and gives that aroma .Take off the heat and allow it to cool.

In the same add 1 tbspn of oil add mustard seeds, jeera, when they start popping add redchillies ,curryleaves , greenchillies and fry for sometime and then later the ridgegourd skin and then 1 cup of water and bring it to a boil .After water evaporates ,then take off the heat .Allow it to cool and then grind it along with grated coconut into a course mixture without adding much water.Serve it dal and rice.

Wednesday, August 5, 2009

Ridgegourd Sidedish (Gosale Upkari)

Ingredients
2 Ridgegourd
2-3 green chillies
2 tbspn grated coconut
1 tbspn mustard seeds
Salt
Sugar

Procedure:
Heat oil in a pan ,add mustard seeds when they start popping add chopped ridgegourd ,greenchillies,grated coconut,salt ,sugar(if needed) and pressure cook it without adding whistle.Serve it as sidedish with dal and rice.
Note:Do not add whistle since its smashed.

Alvatti (Colocasia leaves curry) A Konkani Delicacy


Ingredients
1 cup chopped colocasia leaves
3-4 red chillies
Tamarind
1 tspn coriander seeds
1/2 tspn methi seeds
Corn seeds or babycorn
salt

Procedure
Boil the colocasia leaves and babycorn in the pressure cooker without adding whistle.Heat oil in a pan and fry redchillies,corianderseeds and methiseeds and grind it into a smooth paste.Add the masala to cooked leaves and bring it to a boil.Heat oil add mustardseeds,hing,redchillies and add them to the masala.Alvatti is ready for use either with rice or rotis








Tuesday, August 4, 2009

Brown Cow Peas Curry(Kirale Bagade ambat)

Here is the procedure for getting the peas ready for the dish.


Soak the peas in water .Next day drain the water and tie the peas in cloth and keep it overnite ,next day you can see the sprouts started coming. Take a bowl with the sprouts and remove the skin slowly without breaking the sprouts.In this there will be some peas which would not have sprouted discard them.
At the end there will be two heaps one is the bagado,which is ready to use.


The second is the skin of bagado,discard them.


Ingredients
1 Cup bagado
3-4 redchillies
Tamarind
1 cup grated coconut
5-10 cashews
1 cup chopped onions

Procedure:
Cook the bagado in the pressure without adding the whistle.By adding the whistle the peas get smashed.After cooking bagado,soak the cashews in water and pressure cook it for 2 whistles.Grind the masala with redchillies,gratedcoconut and tamarind into a fine paste.Add the ground masala to the bagado and bring to a boil ,also add the cashews at the same time.
Heat oil in a pan add the chopped onions and fry until they turn brownish.Add this to the dish and serve hot with rice.