Cassia tora is a kind of leafy vegetable.
Ingredients :
Cassia Tora - 2 cups ( chopped )
White Rice - 1 cup
Tamarind - A little
Grated Coconut - 2 tsps
Fried Red Chillies - 8 to 10
Rock Salt - To taste
Water - As per required
Oil - Little
Method :
Grind grated coconut + red chillies + tamarind + rock salt into a coarse paste by adding little water. Transfer it in a bowl. Add chopped cassia tora to it and mix well. Apply oil on the inside surfaces of a round vessel used to steam cook. Pour the prepared mixture in it and spread evenly. Place the vessel inside steam cooker and steam cook for 25 minutes. Remove the vessel and cut the steam cooked cake into desired shapes.
Serve hot with fresh coconut oil.
This dish is specially prepared during Ashadekadashi.
Ingredients :
Taro leaves / terepaan / Kesuvinele - 25 to 30
Jackfruit seeds - 10 to 15
Magge / Sowtekai / A variety of cucumber - 1 ( cut into small cube pieces )
Breadfruit / Jeevkadgi / Jeegujje - 1
Bamboo shoots / Keerlu ( cut into 1 inch pieces ) - 15 pieces
Yam / Soornu / Suvarnagedde - 1 small ( cut into small cubes pieces )
Hogplum / Ambado / Amtekai - 3 to 4 or Tamarind pulp - 1 1/2 spoon ( IF HOGPLUM IS NOT AVAILABLE TAMARIND PULP IS USED.DO NOT USE BOTH )
Beans - 10 to 15 ( cut into 1 inch pieces )
Grated coconut - 2 cup
Fried red chillies - 10
Urad dal - 1 tsp
Methi / Fenugreek seeds - 1/2 tsp
Curry leaves - 1 to 2 strips
Mustard seeds / sasive - 1 tsp
Oil - 2 tbsp
Salt - To taste
Method :
Slowly make a roll of each taro leaf, twist the 2 ends of the leaf and tie a knot ( it is called Ganti in konkani ).
Pressure cook the leaf spirals ( ganti ) till 2 whitles.
Cook magge and breadfruit together for 15 minutes.
Cook bamboo shoots,yam,beans and jackfruit seeds together for 20 minutes.
Fry urad dal. Grind tamarind ( only if used instead of hogplums ) ,grated coconut,fried red chillies into a smooth paste. Before removing the masala add fried urad dal and grind again.Keep aside.
MIx all the vegetables and leaf spirals in a large vessel. Add the hogplums to it and cook. Add the prepared masala,salt and cook again for few minutes.
In a seasoning laddle put oil. Add mustard seeds to it. When it starts spluttering, add curry leaves and methi seeds to it. Add the seasoning to the curry and mix.
Serve hot with white rice.
Ingredients :
White Rice - 1 cup
Boiled Rice - 1 cup
Urad dal - 1/4 cup
Toor dal - 1/2 cup
Ginger - 1 tsp
Fenugreek seeds ( Methi ) - 1 tsp
Onion ( chopped ) - 3/4 cup
Coriander leaves - 1 tbsp,
grated carrot - 1 cup
Green chillies ( chopped ) - 1 tsp
Oil
Salt
Method :
Soak white rice, boiled rice, urad dal, toor dal, methi for 5 hours. Grind it to very smooth batter. Mix salt and keep overnight. Mix onion, coriander leaves, green chillies, ginger together in a bowl.
Heat the dosa tawa. Spread a thick dosa. Sprinkle a tablespoon of chopped onion and other ingredient mix on top of the spread dosa. Cook on medium flame by closing the lid for sometime. Turn over the other side of dosa and cook for a minute.
Ingredients
4-5 medium size boiled potatoes
1 green chili, finely chopped
2 tbsp finely chopped cilantro/coriander leaves
mint -corriander chutney- 1 cup ( optional )
1/4 tsp red chili powder
1 tsp cumin powder
salt
For the outer crisp coating:
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3 cups besan (chick pea flour/gram flour)
a pinch of hing
1/4 tsp red chili powder
1/4 tsp garam masala powder
1/2 tsp ajwain – carom seeds
water
hot oil - Few drops
salt
METHOD
Boil potatoes well and peel them. Mash the potatoes when they are still warm.Add the coriander leaves, green chili, red chili powder, cumin powder, salt to the mashed potatoes.Mix evenly. Check the seasonings and adjust accordingly. Keep aside.
In a bowl, take the besan (chick pea flour/gram flour).Add the ajwain, red chili powder, garam masala powder, asafoetida and salt.Add around 1/2 cup water and mix. The batter should not be very thick nor too thin.Add a few drops of hot oil to the batter and mix well.Keep the batter aside.
Heat oil in deep-frying kadai.slice the bread into triangle or rectangle slices. Take a teaspoon of the mint-coriander chutney and apply it evenly on the slice of bread.Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly.Cover the potato stuffed slice with another slice. Slightly press the sandwich. Take it and dip in the besan batter.Coat the stuffed bread sandwich evenly with the besan batter ( not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break ).Fry the bread pakoras on a medium flame till they are crisp and golden brown.Drain on a tissue.Serve hot with tomato sauce or chilly sauce.
Ingredients :
Paneer cubes - 200 gms
Babycorn - 20 ( chopped into 1/2 inch pieces )
Cashewnut paste - 1 tbsp
Onion - 2 ( chopped into long thin pieces )
Tomato - 1 ( chopped into small cubes )
Ginger-Garlic paste - 2 tbsp
Cumin ( Jeera ) - 1/4 tsp
Capsicum - 1 ( chopped into 1/2 inch pieces )
Green chilly - 2 ( finely chopped )
Salt - to taste
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Kashmiri Red Chilly powder - 1/2 tsp
Coriander leaves - to garnish
Method :
Fry paneer cubes till light brown and keep aside.
Soak cashewnuts in warm water for 20 minutes and then grind into fine paste.
Heat oil in a kadai,saute cumin seeds. Add chopped onions, green chilly, ginger-garlic paste and fry till brown in colour.
Add all masala powders ( red chilly powder, turmeric powder and coriander powder ) and chopped tomato. Fry till it gets seperated from oil. Add paneer cubes, babycorn pieces, chopped capsicum, cashewnut paste and salt to taste. Mix well. Add little amount of water and boil for 3 minutes until gravy is done. Garnish with coriander leaves. Serve hot with chapatis or as a side-dish.
Ingredients :
Pinapple cubed pieces - 1 cup
Mango cubed pieces - 2 cup
Grated coconut - 2 cup
Fried red chillies - 2 to 3
Mustard seeds - 1 tsp
Jaggery - little
Salt - to taste
Method :
In a deep vessel steam cook pinapple pieces in water mixed with jaggery and salt for 5 minutes. Set aside it to cool. Grind grated coconut and fried red chillies into a coarse paste. Before transfering it to a vessel, add mustard seeds and grind again into a medium consistency paste.
Note that the prepared masala or mango are not cooked. After transfering masala to a vessel, add the steam cooked pinapple pieces and mango pieces to it and mix well.
Keep it in fridge till serving.
Serve chilled.
Note - THIS IS A RECIPE WITHOUT COOKING MASALA.
You can add grapes to enhance the taste.
Ingredients :
Prawns - 25
Onions - 2 ( finely chopped )
Green chillies - 2 ( deseeded and finely chopped )
Red chilli powder - 2 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - To taste
Ginger - 1 inch piece
Garlic - 10 seeds
Oil - 6 tbsp
Method :
Grind onion, green chillies, red chilli powder, pepper powder, turmeric powder, garam masala, ginger,garlic and salt into a fine paste.
Marinate the prawns by the prepared paste and set aside for half an hour.
In a kadai add the marinated prawns alongwith 1/4th cup of water and bring it to boil till all the water is absorbed by the marinated prawns.
in another kadai heat oil. Add the cooked prawns and deep fry.
Serve hot with white rice and daal.
Ingredients :
White rice / Basmati rice - 1 cup
Beans - 100 gms
Onions - 2
Carrot - 1
Tomato - 1
Everest Shahi Biryani Masala - 2 1/2 tsp
Water - 3 times the rice
Pepper powder - 1 tsp
Green chillies - 2 ( chopped )
Salt - To taste
Coriander leaves - little ( finely chopped )
Oil / ghee - 4 tsp
Method :
Chop the vegetables except tomato into 1/2 inch long thin pieces. Finely chop tomato and keep aside.
In a pressure cooker,put oil / ghee and heat it. After it gets heated, add onions and fry till golden browned. Add tomato pieces and fry for 2 minutes. Add the vegetable pieces and green chillies. Fry till they get soft. Add Everest shahi biryani masala and fry for 2 minutes. Add salt and adaquate water. Cook till 15 minutes by closing the lid ( 4 whistles ). After it gets cooked add pepper powder and mix well.Sprinkle coriander leaves.
Serve hot. Tastes good with raita.
Ingredients :
Corn kernels - 2 cup
Tomato - 1 ( chopped )
Sev - 1/2 cup
Onion - 1 ( chopped )
Coriander leaves - little ( chopped )
Juice of 1/2 lemon
Red chilli powder - 1/4 tsp
Chaat masala - 1/4 tsp
Salt - To taste
Method :
Boil the corn kernels and keep aside.
In a bowl mix all of the above ingredients except sev.
Sprinkle sev while serving as it remains crispy.
Ingredients
Ghoint ( Point-Gourd ) - 5
Phaggil ( Tansal-Gourd ) - 5
White rice - 3/4 cup
Red chillies - 15
A small tamarind piece
Coriander seeds - 1 tsp
Asafoetida ( hing ) - a pinch
Salt - to taste
Water - little
Oil - 1 1/2 cup
Method
Cut Tansal-gourd and Point-gourd into slices. Do not peel or remove seeds. Wash them thoroughly and drain the water. Soak the white rice for 15 minutes in water. Then wash it and drain the water. Keep it aside.
Then grind red chillies + tamarind + coriander seeds + hing + salt + little water. Add white rice , little water and grind again into a smooth paste. Finally marinate the tansal-gourd and point-gourd slices with the prepared masala and deep fry.
Serve hot as a sidedish with daal ( dalitoy ) and white rice.
