chicken marinate

ingredients
**********
chicken -1/2 kg
haldi powder -1tsp
chilli powder -2tbsp
ginger garlic paste -2tbsp
green chilli paste -1/2tsp
curry patha -1spring
water -2 cups
salt -to taste
cardamom powder -1tsp


method
*******

• clean the chicken pieces.cut it into small pieces.

• marinate the chicken with haldi powder,chilli powder,ginger garlic paste, green chilli paste,(optional),salt for more than 1 hour.
• heat a kadai.put 2tbsp of coconut oil.add mustard,when it start spluttering,add the marinated chicken and stir for 5 minutes.
• chicken will leave the water.add 2cups of water and enough salt and curry leaves and boil well.
• now cover it with a lid and cook it for 1 hour in simmer fire.
• after that keep the flame in high mode and allow the water to evaporate.

• sprinkle the cardamom powder and serve hot.

***********************************************************************************

ambya adigeyi (mango pickle)konkani style

this is our favorite pickle.....we often makes this at home......
you need
********
mangoes -3 nos
red chillies -25 nos
salt water (boiled and cooled) -2cups
mustard seeds - 2tbsp
hing powder -1tsp
coconut oil -2tbsp

• cut the mangoes into small pieces.
• grind the red chillies with salt water into a very smooth paste.add 2tbsp of mustard seeds into the chilly paste and grind it again for 1 minute.
• mix it with mango pieces.
• add enough salt water (if you need more liquid)
• add hing powder,coconut oil and keep it in a tight glass container.
• keep it in the refrigerator.this will stay for more than 1 month.
• while using use dry spoon each time.and always keep the lid closed tightly.

*************************************************************************************

chicken ularthiyathu

this is the favorite dish i liked most in chicken .try this and tell me how it is......
ingredients
***********
chicken -1/2 kg
corriender powder -2tbsp
chilly powder -2tbsp
salt -to taste
haldi -1/2tsp

• cut the chicken into small pieces and wash thoroughly.marinate the chicken with all the above ingredients at least for 2 hours.

preparation
**********
coconut oil -3tbsp

• divide the chicken pieces into 2 portions. fry half of the marinated chicken pieces in the hot oil for five minutes. repeat the same with another half portion of chicken.keep it aside.

• keep the excess oil for tempering.

for tempering
************
ginger piece -1'' Julian's
garlic crushed -10
onions sliced -3-4
green chillies -4 slitted
curry patha -1spring
Gram masala -1tsp
coriander powder - 1tsp
chilli powder -1tsp(optional)
haldi -1tsp
salt -to taste

method
*******
heat the kadai. in the hot oil add the crushed garlic, ginger , green chillies, and stir for a while, add the sliced onions and fry till it become light brown.add the coriander powder, chilly powder, haldi,and salt and saute it for another 5 minutes. add the fried chicken pieces and stir well. cook it in a simmer fire for 20 to 30 minutes. it will start separating the oil .sprinkle the gram masala and little more curry patha and serve hooooot with rice.....




*************************************************************************************

adai ( lentil dosa)

Spicy lentil pan cake made with rice, Channa dal, thuvar dal Moog dal ,and red chili.


ingredients
**********
raw rice -1cup
Channa dal -1/4cup
thuvar dal -1/4 cup
Moog dal -1/4 cup
u rad dal -1/4 cup
red chillies -4-5
chopped onions -2
hing powder -1tsp
curry patha chopped -hand full


method
*******
soak all the pulses along with rice for 5-6 hours.grind it into a corsily ground thick batteradd the red chillies and hing powder and grind it into a corsily ground thick batter.add choipped onions and curry patha.
make dosa ,adding 1tbsp of gingelly oil .flip it to the other side and roast it in the same method. serve hot with curd and honey or avial.............

chundakkai adigeyi (pickle)

Pickles form an integral part of an Indian meal. Seasonal vegetables and fruits are cleaned and finely chopped, then mixed with a special blend of ground spices, and marinated in oil or lemon juice.The pickle serves as a flavor enhancer and is eaten typically in small pieces with the rest of the meal.Most pickles are made in the summer and allowed to mature in the hot sun for at least three weeks before use. Pickles are generally stored in porcelain or glass jars with air-tight lids. The acidic nature of the marinade retards bacterial growth, while the oil acts as a preservative. Pickles can retain their freshness and flavor so long as they do not come into contact with moisture.

Oorugai is the Tamil name for pickles. There are many indigenous varieties of pickles, some of the most popular ones being mangai urgai (mango pickle) and elimicha urgai (lime pickle). Some of the special pickles from Tamil Nadu include a tender mango pickle called 'maavadu'.

Maavadu is usually made early in the summer season when mangos are barely an inch long.

chundephel

**********

in konkani it is called as "adigeyi".or "nonche"or "pudighalene".these are three different methods of pickles which we konkanis usually do.adigeyi is more of liquid,and last for one month.where as nonche and pudighalene can be preserve for 3-4 years.this pudighalene is totally different from the nonche.it is completely dry and the nonche is semi liquid .

ingredients
************

chunakkai -1/4 kg

oil - for frying

cut the chunakkai into two pieces and marinate with salt for half an hour and fry it in the hot oil. keep it aside.

salt water -2-3 cups (boiled and cooled)

red chillies -20 nos

tamarind pulp -1/2 cup

roast the red chillies in little oil and grind it with tamarind pulp and enough salt water.

oil -1tbsp

mustard -1tsp

jeera -1tsp

curry leaves -1 spring

hing powder -1tsp

salt -to taste

in a kadai, add 1tbsp of oil .put mustard seeds , when it start spluttering add the jeera , curry patha and ground chilly paste and 1 cup of salt water also. take a boil. add the fried chudakkaiand enough salt if needed,and boil it for another 20 minutes in a simmer fire. add the hing powder at last and put off the fire. serve hot with rice or dosa.......

mooli paratha and kasoori methi dal

Mooli is a form of giant radish which is also known as diakon .Mooli can get quite large, and it is snow white in color, with a flavor much milder than that of other radishes.

with this we can make mouth watering mooli paratha.paratha is a flatten Indian bread. you can stuff it with paneer, cauliflower, potatoes, mooli,and non veg like chicken and egg.

ingredients
********

atta -21/2 cups
salt -to taste
ghee -1tbsp
grated mooli -1cup
chopped ginger and chopped green chillies -1tbsp each


METHOD
********
sift the flour and add a little salt and ghee.rub all the ingredients with the hand to mix them thoroughly.the mooli will leave water and if you need water pour little at a time and knead to a
soft dough.( not very soft.)take a small portions of dough ,roll them out into thick chapatis.

put one paratha at a time on a heavy hot tawa (griddle),cook one side and turn over. add a little ghee from the sides till it gets a nice brown colour.
cook on a medium flame and when ready it should be crisp
similarly ,make more paratha....
*************************************************************************************


KASOORI METHI DAL
**************************
INGREDIENTS
***************

Moog Dal 1/2 cup
masoor dal 1/2 cup
dry fenugreek leaves 2tbsp
ginger 1/2tbsp grated
red chilly 1
oil 1tsp
salt to taste
turmeric powder 1/2 tsp

for tempering
************
3-4 tbsp oil
asafoetida one pinch
fenugreek seeds 1/4 tsp
1/2 tsp each of garam masala, dhania powder, 1/2 tsp red chilli powder

METHOD
*********
clean and wash both the dals together, add kasoori methi, ginger, oil, red chilli, salt, and haldi to dal.
preassure cook dals with 3 1/2 cups of water to give one whistle.
heat oil in a small pan. add methi dana ,fry it on a low flame till it turns golden brown. add red chilli powder dahnia powder, garam masala and hing stir for a minute and pour it over the cooked dal . stir well and serve with chappatis and parathas.....;....

cauliflower tikka

cauliflower is not only for "Gobi Manchurian".it has many uses and is rich in vitamin C,folate and phytiochemicals which is very good for health.it is also rich in cancer fighting bioflavanoids .it is an idle food for weight watchers because it is filling,high in fiber,and low in calories.

cauliflower is usually eaten cooked but some times eaten pickled and raw.Baking,steaming, boiling in minimum water are the best ways of cooking,to retain its flavor and reduce nutrient loss.

cauliflower tikka
***************
cauliflower -2cups(clean and cut into 1 1/2 "pieces)
capsicum -1medium cut into cubes
tomato -1 medium
onions -2 medium cut into Julian
hung curd -1cup(put the curd in the muslin cloth and keep hanging for 1/2 an hour to drain the excess water)

ginger garlic paste -2tbsp
red chilly powder -2tsp
salt to taste
garam masala -1/2 tsp
jeera powder -2tsp
oil -4tbsp
lime juice -2tbsp

METHOD
**********
mix the curd with ginger garlic paste, jeera powder, salt, lime juice, garam masala, 2tbsp oil and red chili powder. apply half of the paste to cauliflower pieces and marinate for 2 hours.

grill the cauliflower in a in a hot oven till the cauliflower gets light brown .heat 2tbsp oil in a pan,add the sliced onions, and capsicum.stir well,till the onions gets light brown. add the remaining paste into it and mix well. add tomato strips and stir lightly.add the cauliflower pieces to it and stir nicely. serve hot with rice or chappati......

roti

Roti with Dal and subji is a valuable source of proteins .Whole grain cereals like atta, are rich in iron, vitaminB and fibre. refined cereals like maida, however, furnish very little of these nutrients...

today i made tandoori roti (with out using a tandoor.).

you will be wondering how i made this roti with out using a tandoor.somebody told my mom in low that we can use the ordinary tava with handle(not the non stick) to make this roti. so we tried it . it came out very well. try this.....

ingredients

**********

atta -21/2 cups

water -1cup (approx.)

salt -1/2 tsp

sugar -1tbsp

ghee -2-3 tbsp

METHOD

********
make a soft dough with atta, salt,and water.keep aside for half an hour.divide the dough into 6-7 equal balls.flatten each ball. roll out each into a round of 5''diameter.

heat the tava . don't apply any oil . sprinkle little water on the roties on one side and spread it . take it in you hand and and put it on the heated tava,and stick it.now turn the tava upside down so that the roti will be done directly on the flame and ,when it done keep the tava in its normal position and cook the other side too.

put a cube of butter on the roti and serve hot.

************************************************************************************

tips for roties

************

• knead the dough well and keep it covered for half and hour before using. if this is not done the edges become cracked and it will not get puffed properly.
• use enough water to make the dough so that It does not become too dry or too wet in cooking.
• the dough should be soft enough for chapattis and parathas.
• add less water for making dough for puries.
• do not use too much dry flour in rolling the roties.

kappa and meen curry

tapioca is known as poor man's vegetable.most of the kerala people like the combination of kappa and meen curry.the other day my mom in low bought kappa from the vegetable market.though she is a vegetarian, that day i made "kappa vevichthu" and "ulli chamanthi" especially for her ,and meen curry for my hubby and dudu.


kappa vevichathu
****************

Method
*******
Peel and dice the tapioca.
Wash well in cold water and soak it in cold water for few minutes.
Add a little salt and half measure of the turmeric powder to the tapioca with enough water and cook until soft (do not cover and cook) or pressure cook it .

MEEN CURRY

*************

fish -1/2 kg

1/2coconut -grated
red chilly powder -1tbsp
coriander powder -1 1/2 tbsp
small onions -4 to5 peeled
turmeric -1tsp
tamarind pulp -5tbsp
(if you have cocum(kodampuli) you can extract water)
coconut oil -2tbsp
mustard seeds - 1tsp
green chillies -2 slitted
curry leaves -1spring

METHOD
*********
grind the coconut with red chilly powder,coriander powder,small onions,and turmeric into a very smooth paste.

take a kadai and pour the tamarind pulp and enough water and salt and boil when it start boiling add the cleaned fish pieces.when the fish is done, add the smooth ground coconut paste and boil it in a simmer fire.and stir continuesly. season it with mustard seeds ,green chillies, curry leaves, especially in coconut oil.......

**************************************************************************************

mugali baingan

the brinjal is known as 'egg plant',and 'baingan' in Hindi and, 'kathirikkai' in Tamil ,and 'vazuthanakkai' in Malayalam.there are so many kinds of baingans available in the market.


this is mugalai baingan. for this you need small brinjals.here i used the normal sized brinjal because it was not available .now it is a season for green , purple, and big purple brinjals...

"mugalai baingan" is a north indian dish which is very easy to make and tasty and a good combination with phulkas, roties, and naan...

ingredients

**********

baingan -2nos

oil -as required

hing powder - 1/2 tsp

onions chopped -2nos

tomatoes -1nos

kashmiri chili powder -1tsp

dry ginger powder -1/2 tsp

sauf powder -1/2 tsp

haldi -1/2 tsp

coriander powder -1tsp

salt -to taste

water -1/2 cup

method

*******

heat oil in a kadai . cut the brinjals into round slices,sprinkle little salt and deep fry it in the hot oil.

keep it aside.

heat 2tbsp of oil in a kadai , add chopped onions ,fry it ,when it become light brown, add tomatoes and hing powder, chili powder, dry ginger powder,sauf powder, coriander powder,and haldi.and stire well.when all the masalas become pulpy and leaves the oil add the fried brinjals and enough water.take a boil .keep it in a simmer fire for 20 minutes.garnish with butter and chopped coriander leaves...

the mugalai baingan is ready.........

*************************************************************************************

idiyappam

idiyappam one of our favorite dish ....
my mom in low makes the idiyappam rice powder at home. here i am adding the preparation of the rice powder also. but so many people cant make this at home , they can buy the packet idiyappam powder ... that also comes out very nice....

preparation of rice powder for idiyappam.
**************************************

raw rice (we makes it around 5kg raw rice.)soak it for 1/2 and hour and put it on a paper and dry it under the fan. powder it in the machine very nicely.in a heated kadai, add small portions of rice powder and fry till the wetness goes off. when the wetness goes the rice powder become very silky. put it on a paper and cool it and you can keep it for months...

for idiyappam
*************

Idiappam flour – 2 cups
Salt - to taste
Water - enough to add in the flour.
grated Coconut - little

Method
*******
Add salt to the flour and mix well.Boil the water and add enough to the flour to make a soft dough cover the dough with a lid for 15 minutes . then add little gingely oil into dough and mix it with your hand thoroughly. then only the idiyappam becomes soft. Wet your hands and put enough dough into the idiappam press.Make idiappam on oil coated idli plates, sprinkle some coconut grating and steam it for 10 mints.

serve hot with egg roast .......
wow .....
***********************************************************************************

andhra prawns curry

this is andhra style prawn curry ,which our friend ananth taught me ,when we went to there house.

you need

********

prawns -1/2 kg

onions -3 chopped

green chillies -2

coriander powder -1tbsp

red chilly powder -1tsp

grated coconut -4tbsp

for grinding

**********

ginger - 1"piece

garlic -7-8

cinnamon -1/2"piece

cloves -2

cardamom - 1

pepper corns -1/2 tsp

method

*******

grind the grated coconut into a smooth paste and keep it aside.grind the ginger ,garlic, cinnamon,cloves, and cardamom and pepper together and keep it aside.

heat oil in a kadai .add chopped onions and fry for 2-3 minutes.add the ground ginger garlic spices masala and fry till the raw smell of the masala goes off.add the cleaned prawns , sprinkle 1tsp of haldi and enough salt and stire well. leave it for five minutes.the prawns will leave water.add another 1/2 cup of water and cook . add the chili powder and coriander powder and cook till the water gets evaporated.add the ground coconut and fry till the oil comes out.garnish with coriander leaves and serve hot with chapatis and rice....

************************************************************************************

simple bread upma

in one word simple and tasty breakfast.

you need
********

bread sliced -5 nos

onions -3nos

tomatoes -2 nos

for seasoning

************

oil -1tbsp

mustard -1tsp

green chillies -2

coriander powder -1tsp

sambar powder -1tsp

salt -as required

method

*******

cut the bread slices into small cubes and sprinkle 2 -3 tbsp of sugar syrup on it and keep it aside.

chop the onions, green chillies, and tomatoes.

heat oil in a kadai.add mustard .when it start spluttering, add green chillies ,chopped onions, and till it become transculant.add the chopped tomatoes and stire. add the powders and if required

add little water.allow the gravy to become thick and when it leaves the oil add the salt and cubed bread slices and mix well. stire well for 5 minutes. garnish with coriander leaves and serve hot....

************************************************************************************

phulkas

Chapatis or phulkas is the daily bread for millions of Indians. No meal is complete without them and yet many find them difficult to make.These are called so because they swell up with steam while being cooked.They are cooked first on a dry hot tava, then directly over a flame where they "phulao" ("swell" in Hindi) with steam to the point of bursting.Serve them hot with a dollop of ghee.try this it is very easy.

ingredients

*********

1 cup -Indian wheat flour

1/2 teaspoon -Salt
1/2 cup- Water or as needed to make a soft dough
2 teaspoons - oil
Oil for kneading

Put the flour, oil and salt in a large bowl with half the water. Adding just enough water knead well to make a soft, dough. Knead dough until it is smooth and elastic. Set aside for 30 minutes.
Heat an ungreased tava.

Knead dough again. Making 1/2 inch balls as needed. That is just before rolling. This is to make sure that the dough does not dry out. Roll each ball into a Thin phulkas.it will puff up too.
Put phulka on the hot tava. Cook for about 1 minute, until the top starts to look dry and small bubbles start to form. Flip and cook the other side for until small bubbles form.

Take the phulka off the tava and turn down the heat, and put the phulka DIRECTLY ON THE FLAME! It should balloon into a spherical shape and puff up.

serve hot with ghee....

prawns fry(sungata ukkeri)

this recipe is my daughter's favorite. she loves to have this. it is very simple,easy to make, and tasty.

ingredients

**********
Prawns- 500 gm

Onions(big)chopped - 2 nos

Tomato chopped - 1 no

Turmeric powder - 1/2 tsp

Red chilly powder - 1 1/2 tbsp

Green chillies -2 nos

Curry leaves - 1 stem

Salt - As required

method

*******
Remove shell and tail of prawns, wash and strain. Cook prawns along with some salt in very little water, till the colour of the prawns changes into reddish pink.Do not overcook the prawns, since overcooking will make the prawns hard.

Heat 2- 3 tbsp of oil in a pan. Saute chopped onions till light brown. Add turmeric powder and stir well. Add chilly powder and stir on a low flame for less than a minute. Add chopped tomatoes and saute on medium flame, till it becomes thick gravy like and separates from oil. Add curry leaves and prawns along with the remaining water of the cooked prawns, if any.
If no water is left, add 1 - 2 tbsp of water. Stir for a few minutes, till the gravy becomes thick.Add the green chillies and salt, if necessary.serve hot with rice or phulkas......

************************************************************************************

note:

this can be made even very simple method.

wash and clean the prawns.boil the prawns along with salt and turmeric. keep it in a simmer fire.the prawns will leave water ,so it will cook itself. no need to add extra water. when the prawns become pink in colour add the red chilly powder, chopped onions, chopped green chillies, curry leaves,and cook till the water evaporates completely.sprinkle 1tbsp of coconut oil and stire for 2-3 minutes and serve hot.

chettinad meen kuzhambu (fish curry)

this is a chettinad recipe which i took from one of our friend. in chettinad food, they use more tamarind , pepper, and red chilly.there food will be very spicy, hot and tangy also.





i tried fish curry and came out very well. my hubby, he liked it very much.my daughter ,she told me that it tastes like the hotel fish curry,and she loved it.











ingredients


*********


fish -1/2 kg


red chilly powder -2tbsp
coriander powder -2tbsp

garlic -10 nos
sauf -1tsp
oil -2tbsp
tamarind extract -4tbsp
salt -as required
onions -3nos
tomatoes -2nos



method
*******

• wash and clean the fish. chop the onions and tomatoes, partly crush the garlic.
• pour the oil in a wide bottomed vessel and temper sauf, fenugreek,partly crushed garlic, chopped onions, and fry it till the onions are light brown.add tomatoes and fry till the oil separates. add chilly powder, coriander powder,and salt.fry it for a minute and add tamarind extract and allow it to boil well.put the fish pieces in the boiling gravy and cook till the fish is cooked.garnish with curry leaves......

• chettinad fish curry is ready

************************************************************************************

kathirikkai vatral kuzhambu

some vegetables can be sun dried and preserved.it is called 'vatral'and with that kuzhambu can be prepared and taken with rice.

fresh vegetables like brinjal,colocasia can be used to prepare this kuzhmbu.peeled garlic, or garlic and small onions,along with vatral can be used to make this kuzhambu.common vatral available are ladies finger, manathakali, cluster beans, sundakai, buttergaurd, etc..

today i prepared this kuzhambu with brinjal.try this.....

ingredients

**********

brinjal -1nos

gingelly oil -1tbsp

tamarind extract -1/4 cup

sambar powder -2tbsp

salt -as required

jaggery -1"piece

for seasoning

************

mustard - 1tsp

Channa Dal - 1tsp

fenugreek -1/2 tsp

red chilly -3 nos

gingelly oil -to shallow fry the brinjals

asafoetida -little

method

********

heat oil . shallow fry the brinjals till they become brown.

heat oil in a kadai.add mustard seeds , fenugreek, Channa Dal , red chilly and asfoetida and fry for a minute. add the sambar powder in the seasoning itself. pour the tamarind extract and salt and boil it in a simmer fire till the oil separates. add enough water and boil.after 15 minutes add the fried brinjals and jaggery and keep boiling for five to ten minutes.garnish with curry patha....

************************************************************************************

notes

####

if sambar powder is not available,add red chilly powder 1 tbsp,and coriander powder 2 tbsp in the oil add roasted fenugreek powder 1/2tsp just before removing from fire.

usually in Tamil nadu people use more gingelly oil ,which gives a special flavour to this curry and good for health also.

____________________________________________________________________

kelya salli ukkeri (banana skin stire fry)

this is raw banana skin.it contain lot of vitamins and minerals
we use to make ukkeri with this. eventhough it is having a different taste,the ukkeri comes out very well. we all like it.

ingredents

**********

raw banana skin -2nos

oil -for seasoning

mustard seeds -1tsp

red chilly powder -1tbsp

salt -as required

method

*******

peel off the upper layer of banana skin.and chop into lengthy pieces.and wash thoroughly.

heat oil in a kadai.add mustard seeds, when it start spluttering,add red chilly powder,salt and chopped banana skin .add enough water to cook the banana skin.when it done sprinkle 1tsp of coconut oil on the top and put off the fire. the ukkeri is ready.

************************************************************************************

colocasia stem ukkeri (venti ukkeri)

this is called "ventti" in konkani.all the konkani people in kerala used to make this dish. not only ukkeri, but we make dishes like "ventti baji", "alvathi" etc with this ....
with the kerala red rice it is sooo good and one pappad,,,wow mouth watering....


you need
*********
colocasia stems -5-6
birmi karmbal -8nos [i already mentioned about this]
coconut oil -2tsp
mustard -1tsp
green chillies -5-6
hing powder -little
salt -as required
grated coconut -3tbsp

method
*******

first remove the outer layer of the stem .you can just peel it off with the knife.cut it into 1"lengthy pieces and slice it.
wash these pieces with water properly.keep it for draining the water.

heat he oil in a kadai.add mustard seeds and slited green chillies. stire for 2minutes, Add the cleaned colocasia stem pieces and chopped birmi karmbal.and cover the kadai and cook it for 20 minutes in a simmer fire.in between add the salt and stire. the stem will leave lots of water so need not add any water.when it done sprinkle with hing powder and grated coconut and serve hot with rice.
***************************************************************************************

thadka patrodo and rosted pathrodo

left over cooked pathrodos can be made into various tasty dishes .this is thadka pthrodo. chop the pathrodo slices into small pieces. season it with mustard, fenugreek seeds, red chillies and asofoetida.and mix it well. sprinkle little tamarind extract . it will help to reduce the itchiness caused by the leaf. this is yummy tooo.....

********************************************************************************

The pathrodo loaf can may be made in advance. cook it and frozen it .when ever you need take it out ,defrost it . slice the cooked pathrodo loaf and roast it on a heated tawa by adding few drops of coconut oil on each sides. this tastes even better,and yummmmmyyyy toooo..

***********************************************************************************

pathorodo

pathorodo

steaming

veins removed with the help of a knife and washed leaf.

colocasia leaves

colocasia leaves grow plenty in kerala

pathorodo is basically a konkani dish,made with colocasia leaves.in kerala almost everywhere you can see it .there they grow in plenty.pathorodo is one of our favorite dish.even though these leaves are very itchy, they taste good if prepared in a correct proportion.i used to watch my mom making the pathorodos. she used to give so many tips about choosing the leaves. they should be very tender and should pluck it from the middle of the plant.when i got married and settled in Chennai,it is very difficult for me to get the colocasia leaves.but my parents when they comes to chennai they brings these leaves.with these leaves not only pathorodo, even gantiya gashi,alvathi,unndi,therya bajji,etc we used to make. all these are traditional konkani food only.

you need

********

colocasia leaves -6/7

# for the pathorodo we have to remove the nerves from the leaves. then wash it with plenty of water.

for the batter

************

boiled rice (ukkodo orovu) -1 1/2cups

Thur Dal -1/4 cup

grated coconut -1nos

red chillies -6nos

turmeric powder -1tsp

tamarind -extract of one big lemon size

astofodia -1tsp

salt -to taste

# soak the rice and Thur Dal overnight.grind the soaked rice and Thur Dal into coarsely ground paste. grind grated coconut, red chillies, turmeric powder, adding tamarind extract and salt into a smooth paste.mix it with rice batter and mix it thoroughly.add astofodia and salt if you want.

spread the leaf .take one hand full of batter and spread it evenly on the leaf.keep the second leaf on the top of the first leaf again apply the batter. repeat the same just like before with 4 or 5 leaves. now roll them into a cylindrical shape. tie it with a thread.

steam the pathorodos in cooker or "pedavena"for one hour in a simmer fire. cut it into small pieces and serve hot with coconut oil.

*********************************************************************************

birmikarmbala thiksani ummana

in kerela 'birmikarmbal' is known as "chemeenpuli".it is actually a watery fruit. we use to make pickles, thiksani ummana , and instead of tamarind we use this fruit.recently i got this from kerala.






BIRMIKARMBALA THIKSANI UMMANA

***************************************


this is a easy method of doing a pickle.it is a kind of pickle which you can prepare easily ,but you cannot preserve it for a long time. it is a very good combination with idlies and dosa's...

ingredients

*********

birmikarmbal -15nos

red chillies -20 nos

coconut oil -2tbsp

mustard -1tsp

urad dal -1tsp

fenugreek -1tsp

salt -to taste

hing -2tsp

method

*******

soak red chillies in hot water and grind it into a smooth paste.

karmbal cut it into two lengthy pieces. add salt and enough water and boil it.

when it done add the ground red chilly paste and enough water and boil till the raw taste of red chilly goes off. at least for 20 minutes it should boil in a simmer fire.

keep a kadai. pore coconut oil.season with mustard , urad dal, fenugreek seeds, and mix this with the cooked karmbal. sprinkle hing on the top and stire . serve hot ....

***********************************************************************************

moggeya pulchkeri (cucumber pulissery)

this is a typical konkani preparation.you can use soppoor cook also ,instead of cucumber.this comes out very well.

you need

********

cucumber -1full

salt -to taste

water -1cup

curd -1cup

• cut the cucumber into medium dice and boil it adding salt and water.
• beat the curd and keep it aside.

for grinding

*************

coconut -1/2

red chilly -4nos

jeera -1tsp

• fry the red chillies in oil for 2 or 3 minutes
• grind together the grated coconut,fried chillies, and jeera into a very smooth paste.

add the ground masala into the cooked cucumber and add the beaten curd also into this gravy. and keep stirring.

for seasoning

************

oil - 1tsp

mustard -1tsp

jeera -1tsp

currypatha -1spring

heat oil in a kadai. put mustard seeds. when it start spluttering add jeera and currypatha and stire for 1 minute and pore into the prepared cucumber gravy and stire. serve hot with rice.

**********************************************************************************

udidha appo (kuzhipaniyaram)

A simple and easy breakfast that can be made with the dosa batter.in this you can make onion kuzhipaniyaram also.

you need
********
dosa batter -2cups
oil -to fry
semolina (rava) -2tsp

{(optional)
onions chopped -1
green chilly -1
coriander leaves -little}


METHOD
*********
mix the rava in the dosa batter. if you want you can add the chopped onions ,green chillies, and coriander leaves to this batter.mix well and keep it for 10 minutes.

Heat Kuzhipaniyaram Kadai in a medium flame. grease each mould with little oil . Pour Idli batter in each mould. Sprinkle oil . Cover with a lid. Cook for 8-10 minutes in a low flame . Cook till crisp and sides will turn golden brown. Turn the other side with the help of a spoon .Serve hot with puthina onion chutney .

************************************************************************************

puthina onion chutney

try this chutney with dosha and 'APO' ie 'kuzhipaniyaram' in Tamil.this is little spicy .so this will match with the idlies also.

you need

********

coconut -1/2

onion -1nos

puthina -1/2 cup

red chillies -3 or 4

salt - to taste

for seasoning***

oil -1tsp

mustard -1tsp

urad dal -1tsp

METHOD

*********

grind the coconut along with the puthina leaves and chopped onions, red chillies, and salt into a smooth paste.if you don't want the chutney to be thick ,add little water to loosen it.

season it with mustard ,urad dal....serve with dosha and idlies....

************************************************************************************

ovreya katthelly bhajille ghashi and ovreya masala

the double beans is called 'ovro' in konkani. usually we use this in soi bajile ghashi ,and ovreya sukke. One can make Gassi with various combination of vegetables and cereals - like soornu - chono ( yam - black channa), ovro - dentto (beans - drumstick) attano- dentto(peas-drumstick)

here i tried the double beans in katthelly bhajille ghashi with a combination of soornu-dentto-kele-overo(yam-drumstick-double beans-raw banana).

try this and tell me how it is.............

Massolu'' is the main ingredient of making '' Gassi '' in Konkani cuisine. It can either be freshly prepared or made in bulk in advance and used as per requirement. here in" kathelly bhajilly ghashi"the' masolu' is freshly ground and little vary from the usual "ghashi masolu".dry coconut is used in this ghashi.that gives a different taste to the dish ......



FOR MASOLU

*************

coconut -1/2

red chilly -4nos

coriander seeds -2tbsp
pepper -1tsp

fry the coconut along with other items till it become dark brown. allow it is cool.then grind it into a smooth paste. keep it aside.

FOR GHASHI
************
double beans -1/2 cup
soornu (medium dice ) -1/2 cup
kele (raw banana cut into medium dice)-1/2 cup
drumstick -1nos
dry mango pieces -3 or 4
instead of dry mango you can use raw mango or kokum also

method
******
boil the vegetables with salt.cook the double beans in the pressure pan . take two whistle and keep it in a simmer fire for 5 minutes. add this boiled double beans to the cooked vegetables along with the dry mango pieces.
add the freshly ground masolu and take a boil. sprinkle hing powder on the top and stire well. your tasty" katthelly bhajilly ghashi" is ready

************************************************************************************

DOUBLE BEANS MASALA

********************************

double beans -1cup cooked

onions -2nos

garlic -4nos

red chilly powder -1tsp

coriander powder -2tsp

meat masala -1tsp

cook the double beans with salt in the pressure pan . take 2 whistle and keep it in a simmer fire for 5 minutes.

heat oil in a kadai.

fry the onions and garlic . when it become golden brown add the red chilly powder, coriander powder, and meat masala powder, and stire .add the cooked double beans and boil for 20 minutes in a simmer fire. garnish with coriander leaves and serve hot........

***************************************************************************************

moog dal sundal (mooga dali suke)

usually sundal means dry Dal porial.which we use to make especially on the occasion of navarathri pooja.each nine days we will make nine pulses sundal. like Channa sundal, peas sundal, Moog sundal....

one day i made Moog Dal sundal.which is very easy to make and good for children .....


ingredients
**********
Moog Dal -1cup
grated coconut -4tbsp
for seasoning
***********
oil -1tsp
mustard -1tsp
jeera -1/2tsp
red chilly -2 nos
currypatha -5-6
salt -to taste

method
*******

soak the Dal for 1/2 to 1 hour. heat oil in a kadai. add mustard seeds,when it start spluttering add jeera ,red chilly and currypatha and stire for a while. add the soaked Dal into this and shallow fry for a minute . other wise it will get mashed easily.pore 1cup of water and salt and boil for 1 minute. keep this in a simmer fire and cook till it done. when the water get evaporated sprinkle the grated coconut and serve hot
*********************************************************************************

appam

this is my mom in lows favorite dish . and this recipe i got it from her.and very easy to make....

YOU NEED

***********

raw rice -1 1/2 cups

coconut -1nos

cooked old rice -1cup

soda bi carb -1/2tsp

sugar -to taste

salt - to taste

METHOD

*********

soak the raw rice for 5 hours. wash it well and keep it aside.

great the coconut and keep it aside

grind the grated coconut into a smooth paste. the grind the soaked raw rice and old cooked rice together into a smooth paste .mix it with the coconut paste . add enough salt and sugar and stire well. keep this dough for one full night to ferment.next day add the soda bi carb and mix well. add enough water to the dough .in the appa thava pour 1 karndi full dough and make appams. you need not flip it to the other side.cover it with a lid and cook it in a simmer fire.serve with hot egg masala.....

egg curry

this curry will goes very well with idiappam and appam...try this....

you need

*********

egg - 3

onions -2

oil -2tbsp

mustard -1tsp

curry patha -1stick

red chilly powder -1tbsp

haldi -1/2tsp

coriander powder -1tbsp

meat masala -1tbsp

nutmeg powder -1/2tsp

salt - to taste

coconut milk -1cup

method

*******

boil the eggs for 20 to 30 minutes in a simmer fire and when it done pour fresh water and allow it to cool.

take one cup of thick coconut milk and keep it aside.

heat oil in a kadai.add mustard , add curry patha and sliced onions and fry till it become light brown. add red chilly powder ,coriander powder, haldi,and meat masala and stire for a minute. add half Glass of water and boil. add the boiled eggs , salt and boil . if need add little water.when it done pour the coconut milk and nutmeg powder and boil it for another 5 minutes in a simmer fire and stire continuously. garnish with currypatha and serve hot with phulka's and idiappams and appams ..........

******************************************************************************

mushroom masala

i got this mushroom recipe from a book and and i tried it . it came out very good. here is the recipe.....

INGREDIENTS
**************
BUTTON MUSHROOM -200 G
big onions -2
tomatoes -3
salt &sugar -to taste
capsicum -2
oil -to fry

FRY IN OIL AND GRIND TOGETHER TO PASTE:
*********************************************
peeled onions -1
grated fresh coconut -2tbsp
red chillies -2
pepper -1/4 tsp
cinnamon -1inch piece
cloves -3
garlic -5-6 flakes
ginger -1inch piece


method
*******
take fresh water in a large vessel and put mushroom in it.rinse well and remove from the water.pour Luke warm water again and wash well .

slice each mushroom into two pieces. slice onions,tomatoes,capsicum into thin lengthwise pieces.

heat oil in a pan and fry onions,capsicum and then add chopped tomatoes. cook till it become pulpy.add sliced mushroom and fry for few minutes.mix ground paste to this along with salt and sugar . stire till the raw smell of the Masala goes off. pour just enough water and cook on a simmer fire for 20 minutes. the gravy should be medium thick .garnish with butter and chopped coriander leaves and serve hot.........

yam poriyal (soorna ukkeri)

we use yam frequently. in the rainy seasons you will get good yam. we call it as 'soornu'. with this we use to make yam fry, yam curry and yam pickle etc etc...



soorna ukkeri is a simple and tasty side dish for Dal rice...

here is it...



ingredients

**********



yam -1/2kg

onions -2nos

oil -1tsp

mustard -1tsp

red chilly powder -2tsp

salt - add to taste

hing -one pinch

method
*******

clean the yam and cut it into lengthwise thin pieces.cut the onions thin slices. in a kadai put oil ,mustard when it starts spluttering add the sliced onions and fry.when it become light brown add the red chilly powder and enough water and add the yam. allow it to cook in a simmer fire. when It half done add salt. when the water get evaporated add sprinkle the hing powder and 1tsp of coconut oil and stire well.serve hot with Dal rice......

dal makhni and sangadi ki sabzi

i got both these recipes from my friend who is a marvadi. this sangdi ki subzi is a different from our normal recipes. it need lots of ghee and little spicy also.it is good with roties, phulkas, makhi ki roties, missi ki roti ect....


Dal makhni
***********

Thur Dal - 1/2 cup
green gram Dal - 1/4 cup
masoor Dal -1/4 cup
onions -1 no
green chillies -2
ginger -1' piece
coriander leaves -2tsp
cumin seeds -1/2 tbsp
red chilly powder 1/2tbsp
butter -4tbsp
salt -to taste



method
********
mix the lentils together and soak it half an hour before cooking.wash the lentils and keep it in the cooker until three whistle comes. smash the cooked Dal's with the potato masher and keep it aside.

heat the kadai.put 2tbsp of butter . add jeera, chopped onions, chopped ginger, green chillies, and stire it until it is light brown.add red chili powder and salt and smashed Dal and stire . allow it to boil for 20 minutes .add 1/2 a lime juice and garnish with coriander leaves and butter.

this is a good combination with roties....





SANGDI KI SUBZI
*****************

this are dry lentils and dried beans. you Will get these dried items in supermarkets.


Ker,kumatiya, snagdi -altogether 1cup
ghee - 4tbsp
red chili powder -1tbsp
coriander powder -1tbsp
haldi -1/2tsp
salt -to taste
red chillies -4 no
roasted Moog Dal papad -2no

method
******

wash the dried items properly and keep it aside.

heat a kadai.add ghee, add red chillies and the powder masalas and washed sangdi and stire.add 1cup of water and cook it properly with salt. when It become dry add the roasted papad and stir. if you need add ghee and serve with roties....

************************************************************************************

EGG ROAST

egg roast is a very easy made curry with idiappam and appam.this is a good combination with Malabar parotta also... and it is tastier when you serve hot....

Ingredients:

************

Egg boiled - 3 nos

Coriander Powder - 2 tsp

kasmiri Chilly Powder - 2 tsp

Pepper Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Oil - 3 tbsp

Mustard Seeds - 1 tsp

Curry Leaves - 1 stem

Big Onion Sliced - 1 cup

Water - 1/2 cup

Vinegar - 1 tbsp

Salt - as to taste

Method:

********

• Mix all the powders in water to make a paste.
• Heat oil in a pan and splutter mustard seeds and curry leaves.
• Saute the onions for some time and add the masala paste to the onions.
• Add vinegar and water and allow it to boil.
• When the gravy thickens, add the boiled eggs and remove from fire when the gravy is thick enough to cover the eggs.
• garnish with coriander leaves and serve hot....

************************************************************************************

beans poriyal. (chvley sukke)

traditional konkani dry side dish is called" sukke". this is different from our normal sukke. normally we don't put garlic in sukke,but i tried with garlic and it came out very well, and tastier also.....


you need
********
beans -1 cup
grated coconut -3tbsp
garlic -3 or 4
red chilly powder -2tsp
haldi -1/2 tsp
for seasoning
~~~~~~~~~~
oil -1tsp
mustard -1tsp

method
******

soak the beans over night ,and cook it with salt and 1tsp of oil in a pressure pan . take 2 whistle and keep it in a simmer fire for 5 minutes. then open the lid and keep it outside.


heat oil in a kadai. add mustard , when it start spluttering add the cooked chavli and rest of the water and boil.

take the grated coconut ,mix the haldi and ,red chilly powder and garlic and mix it with your hand. then add this to the cooked chavli and stir well. when the water got evaporated sprinkle 1tsp of coconut oil and serve hot with rice and Dal......

nadan kadala curry (chonya randaye)

puttu -kadala curry is kerala's most popular breakfast.and this combination of puttu and kadala curry has an important role in kerala's breakfast menu.....



ingredients
**********
chickpea -1 cup


for grinding
~~~~~~~~
onions chopped -2 nos
garlic -6-7 flakes
tomato -2 nos
grated coconut -3 tbsp


for seasoning
~~~~~~~~~
mustard -1 tsp
green chillies -2 nos
curry patha -1 spring
coriander powder -1 tbsp
red chili powder -1/2 tbsp
meat masala powder -1 tbsp
Coconut oil -2 tbsp
onion -1 nos



method
*******
soak the Channa overnight ,and cook it in a pressure cooker adding enough water and salt . add little bit of soda bi crab .it will help to cook the Channa very easly.

heat oil in a kadai.add the chopped onions ,garlic,and fry till it is light brown.grind these fried onions with tomatoes and grated coconut into a smooth paste adding little water. keep it aside.

for seasoning heat the oil, add mustard ,when it start spluttering add green chillies, curry patha,and onions and fry till the onions are golden brown. then add the dry powders and saute. add the ground masala and fry . when the masala is done add the cooked Channa and boil it in a simmer fire for 15 to 20 minutes.

garnish with lots of curry patha and serve hot with puttu.......


************************************************************************************