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......

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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

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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....

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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.

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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.

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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.
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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.....

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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..

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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.

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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 ....

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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.

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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 .

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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....

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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

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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........

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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
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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 ..........

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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....

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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....

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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.......


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wheat puttu (gova pootu)

in konkani "govu"means 'wheat'.with wheat flour we can make not only roties ,we can make puttu also.spicy chickpea curry in a very good combination for this puttu.



ingredients
*********
wheat flour -2cups
rava (semolina) -1cup
grated coconut -1 nos
ghee -1tbsp
salt -to taste
water what is required for making the dough


method
*******
This is truly one of the simplest breakfast dishes you can make but the consistency of the flour is very important to get soft puttu.

Mix the wheat flour, rava , ghee and salt till its totally blended. Then add water little at a time till the flour is wet. Make sure there are no lumps.

making sure to layer the bottom with coconut that's about an inch high. After transferring half the flour, you can add one more layer, top it off with the rest of the flour and then finish off with another layer of coconut.
Steam this for 10 minutes. Once done, transfer to a dish and serve hot with spicy chickpea curry.


if you want you can add grated coconut with the dough to make the puttu more taster.


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garlic dosa powder (lassune polya pitto)

this is a very special dosa podi with lots of garlic .this is a good combination with dosa and idlies....

things needed

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

garlic -2 pods

red chillies - 1 cup

urad Dal -1/2 cup

Channa Dal -1/4 cup

tamarind -very small piece

salt - to taste

method

*******

fry each ingredients separately .and dry grind coarsely. add enough salt . serve with coconut oil or gingerly oil.you can keep it in a tight container. use when needed....

this will be a good combination for dosa....

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tamarind rice (chinhamba seeth)

puli sadam - here it is very common in Tamil nadu.i learned this from my mom in low.she makes this dish very easily.may be the recipe is little different from the other puli sadam,but it taste the same....try it out......

things needed

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

rice - 1cup

water -21/4 cups

tamarind pulp -1/4 cup

sambar powder -2tbsp

coriander powder-1tbsp

haldi -1tsp

hing powder -1tsp

jaggery - 1tbsp

for seasoning

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

gingelly oil -2tbsp

mustard -1tsp

Channa Dal -2tsp

red chillies -4 nod

curry patha -2springs

salt -to taste

method

*******

cook the rice with water . spread the cooked rice in a plate to cool . otherwise the rice will get sticky.

keep a kadai. put gingelly oil and heat. when the smoke comes put mustard,Channa Dal, red chillies,curry patha and stir. add tamarind pulp.when it start boiling, add sambar powder, coriander powder, haldi, salt, and hing and take a boil. add jaggery and boil till the oil separates.

add cooked rice and stir well. keep it in a simmer fire for another 5 to 10 minutes and serve hot

you can garnish this with cooked groundnut

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mashed potato salad (kook chirdele)

this is our favorite salad.every one loves this....try this ....

things you need

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

boiled potatoes -2nos

onions chopped -1 nos

curd -2cups

salt -to taste

for seasoning

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oil -1tsp

mustard -1tsp

jeera - 1/2 tsp

green chillies -2 nos chopped

curry patha -1 spring

method

*******

mashed the boiled potatoes,add the chopped onions and mix with curd and salt.and season it with mustard ,jeera, green chillies,and curry patha.

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cucumber salad (mogge salad)

salad are good for health.at home nobody will eat raw veggies. so i usually make salads to make them eat raw veggies.

cucumber - 1nos

green chillies -2 nos

curd - 1 cup

salt -to taste

cut the cucumber into cubes,cut the green chillies , and mix all the ingredients together. if you want to make the same dish in a different way ,just season it with mustard ,jeera, and curry patha.....

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curd rice (thaka seeth)

"thaka seeth"in konkani.'thak'means curd, and 'seeth' is rice.this is a popular dish of south Indian states like Tamil nadu and karnataka.this is a simple food to make and comfortable food for your stomach.it taste great with mango or lime pickle.

ingredients
*********

1 cup -rice
2 1/2 cups -water
Salt - to taste
1 cup -sour curd
2cups -milk
5-6 -curry leaves
1 tsp - mustard seeds
3 dry - red chillies
1tsp -channa dal
Coriander leaves -to garnish



Preparation:
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Wash the rice well and put in a pressure cooker with the water. Cook till done .mash the cooked rice with the potato masher adding 2 cups of milk.if you need milk add it later ,because you have to add 1 cup of curd.Mix the curd with the rice and add salt to taste.

for seasoning
~~~~~~~~~
Heat the oil in a small pan and add the mustard seeds, curry leaves and dry red chillies and Channa Dal. Cook till the chillies are almost black.Add this mix to the rice and stir well. garnish with coriander leaves and Serve with a pickle .


NOTES
*******

• for seasoning you can add ginger and garlic also.this also tastes good.
• you have to add milk with the rice because only adding curd will make the dish sour.so to avoid this you have to add milk.

poori masala (potato masala)

this is the simple and easy curry made with mashed potatoes and onions often served with deep fried Indian bread called poori...



ingredients
**********
boiled potatoes - 4nos
onions -3nos
tomatoes 1nos
coriander leaves -for garnishing
for seasoning
~~~~~~~~~~
oil -1tsp
mustard -1tsp
urad Dal -1tsp
green chillies -3nos
chopped ginger -1tsp
curry patha - 1stick
haldi -1/2 tsp
salt -to taste

method
*******

Heat oil in a pan, fry mustard and urad Dal and curry leaves. Saute onions, green chilies and ginger for a while. Add turmeric, boiled and mashed potatoes, salt and water. Bring it to boil ,add tomatoes and simmer for few minutes to thicken or until it reaches a semi-solid consistency. Switch off and garnish with coriander and serve with Poori.

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poori masala

poori masala we all love this combination

Ingredients .

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2 cup- wheat flour

3 tsp- rava

¼ tsp - salt cooking

oil- for frying
Method :

*******

Knead wheat flour, rava and salt to make a fine dough.Make small balls, pat it on little wheat, and make thin crust with a rolling pin and deep fry in oil.

the dough should be hard otherwise it will absorb the oil.

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