Snake-gourd seed Dosa ( Phoddale beeye polo )

Ingredients :

White rice – 1 cup

Snack-gourd seed / phoddale bee / padavalakayi beeja – 1 cup

Grated coconut – 2 tsp

Red chillies – 7 to 8

Salt – To taste

Tamarind – A little

Oil – As required for making dosa.

Method :

Soak white rice for 20 minutes. After 20 minutes , drain the water from white rice completely. Keep aside.

Grind grated coconut + red chillies + tamarind into smooth paste.  Before taking out the ground paste, add the white rice ( drained water and kept )  and grind again into medium consistency batter.Before taking out the ground batter, add the snake-gourd seeds ( phoddale bee ) and salt to the mixer and grind again once coarsely. ( SEEDS ARE NOT BE DISCARDED IF LEFT WHILE GRINDING ). Take the ground batter in a bowl.

On a tawa, heat oil. Prepare dosa as usual. ( cook both side of dosa )

Serve hot with dal ( dalitoy ) and cooked rice. 

Ridge-gourd skin Chutney. ( Ghosale sheere chutney )

Ingredients :

Ridge-gourd skin ( ghosale sheere )  – 8 to 10 ( washed and cut into 1 inch pieces )

Fried Red chillies – 5 to 6

Grated coconut – 1 cup

Cumin seeds ( Jeera ) – 1 tsp

Ghee – 1 ½ tsp

Salt – To taste

Method :

Dry roast grated coconut till the water evaporates ( about 2 minutes ). Keep aside.

In a kadai, heat ghee. Add cumin seeds. After it starts to splutter, add ridge-gourd skin and roast till golden browned. Remove roasted ridge-gourd skin from kadai Keep aside.

Grind fried coconut + fried red chillies + salt ( WITHOUT ADDING WATER ). Before removing the ground paste, add roasted cumin seeds + ridge-gourd skin. Grind again into medium consistency paste by adding little water.

Serve with cooked rice and Dal ( dalitoy ).

Mango – Garlic Pickle

                                                                     Mundappa Mango

Ingredients :

Raw Mangoes – 3 to 4

Red chillies – 15 to 18

Mustard seeds – 1 cup

Coriander seeds – ¼ cup

Cumin seeds / Jeera – 2 tsp

Fenugreek seeds / methi – 1 ¼ tsp

Garlic – ¼ cup , finely chopped

Curry leaves – ¼ cup , chopped

Salt – 2 cups

Water – 5 cups

Oil – 3 tsp

Method :

Chop the mango into square pieces ( discard the seeds ).

In a vessel, add salt and water. Highly Boil the salt water till more bubbles appear. After transferring it in a container, as the salt water comes to lukewarm level, add the mango pieces to it and mix evenly. Set aside.

Meanwhile, in a kadai heat a tsp of oil. Add the red chillies and fry for some-time. Transfer the red chillies on a plate. In the same kadai, add the mustard seeds and fry for some-time. After transferring the mustard in a bowl, continue separately frying process in the same kadai till fenugreek seeds and cumin seeds are fried.

Grind the red chillies to a coarse powder. Transfer the powdered red chillies into a bowl. Then, grind the mustards seeds, fenugreek seeds and cumin seeds together into a coarse powder. Before transferring the ground powder, add the powdered redcillies and little salt water to the grinder ( {prepared in the first step} DO NOT USE SEPARATE WATER ). Grind into a coarse paste.

Strain the mango pieces in a vessel from the salt water ( Preserve the salt water in a bottle  ).

Add the ground paste to the vessel which contains mango pieces. Mix evenly. If u want more gravy in pickle ( KHOLU in Konkani ) add the preserved salt water as per required consistency. Mix evenly.

In a kadai, heat 2 tsp of oil. Then add the garlic pieces and fry till golden browned. Add curry leaves and fry for ½ minute. Add the prepared tempering to the pickle. Mix evenly.

Store the pickle in an air-tight container. Serve as a side dish with cooked rice and dal.

Raw Mango Chutney

Ingredients :

Raw Mango – 1, medium ( cut into small pieces )

Grated coconut – 1 cup

Garlic – 4 to 5 cloves

Green chillies – 2

Salt – To taste

Method :

Grind grated coconut + garlic + green chillies + salt into coarse paste by adding little water. Then before removing the ground paste, add the raw mango pieces to the mixer and grind again into smooth paste.

Serve with dal and cooked white rice or with any plain dosa as a side dish.

Mixed vegetables Pickle

 

Ingredients :

Cauliflower – 4 florets ( chopped into small pieces )

Ivy gourd ( Tendle / tindora ) – 7 to 8, small ( chopped )

Small Gooseberries ( Raj-Avale ) – 7 to 8, small ( chopped )

Dry red chillies – 10

Mustard seeds – 1 tsp

Asafoetida ( Hing ) – Small piece

Turmeric powder – ½ tsp

Salt – 4 tsps

Water – 1 cup

Method :

Prepare salt water by boiling it. Allow it to cool for some-time.

Meanwhile, Grind dry red chillies + turmeric powder + asafoetida + mustard seeds into powder. Add the cooled salt water little by little and continue grinding till medium consistency masala ( Kholu in Konkani – this should be of too thick consistency and not too thin consistency ).

In a bowl, add the ground masala and the chopped veggies. ( You can add veggies of your choice ). Mix evenly.

Add the prepared mixture in a container and set it for few hours so that the veggies gets the flavour of the masala and also not tastes salty.

Drumstick flower dosa.

Ingredients :

Dosa white rice – ½ cup

Grated coconut – 1 cup

Dry red chillies – 8 to 10

Tamarind – A little

Salt – To taste

Water – As required

Oil – For preparing dosa

Method :

Soak dosa white rice for half an hour.

Clean and wash the drumstick flowers. Keep aside.

Grind grated coconut + dry red chillies + tamarind + salt into coarse paste. Before removing, add dosa white rice and grind into dosa batter consistency by adding sufficient amount of water.

In a bowl, add the ground dosa batter and drumstick flowers. Mix evenly. ( Add little water only if the batter is too thick consistency )

On a tava or flat pan, heat oil. Prepare dosa.

Serve hot with Dal ( Dalitoy ) and cooked white rice.

Vermicelli Upma

Ingredients :

Bambino vermicelli – 1 cup

Onion – 1 , medium ( finely chopped )

Green chillies – 2 ( finely chopped )

Chana dal – 1 tsp

Cumin seeds – ½ tsp

Mustard seeds – 1 tsp

Cashewnuts – 8 ( halved )

Curry leaves – 1 strip

Turmeric powder – ¼ tsp

Ghee – ½ tsp

Oil – 2 tsp

Salt – To taste

Water – 1 cup

Coriander leaves – little ( finely chopped )

Method :

In a seasoning laddle, add ghee or oil. When heated, add the halved cashew-nuts and fry till golden browned. Keep aside.

In a pan, heat ghee. When heated, add the vermicelli and roast it till golden browned. Keep aside.

In a kadai, heat oil. Add cumin seeds, mustard seeds and chana dal. When cumin seeds and mustard seeds starts to splutter, add the curry leaves. When the curry leaves begin to crackle, add turmeric powder and fry for a while. Then, add the finely chopped onion and fry till golden browned.  Then, add water. When water starts to boil, add salt to taste and roasted  vermicelli. Cover the kadai with a lid and cook till water evaporates. Finally, add the fried cashew-nuts and mix evenly. Garnish with finely chopped coriander leaves.

Serve hot.

Whole Wheat grain Dosa

Ingredients :

Whole wheat grain – 1 cup

Grated coconut – 1 cup

Jaggery – ½ cup

Salt – To taste

Ghee – As required

Water – As required

Method :

Soak whole wheat grain overnight. Then, wash the soaked whole wheat grain and drain the water completely.

Grind whole wheat grain + grated coconut + water as required so that the batter should not be of thin or thick consistency but should be of medium consistency. when the grounded turns into coarse consistency, add ½ tsp salt and jaggery ( ½ cup ).  Then, grind again into a dosa batter of smooth consistency as possible. ( NOTE THAT DO NOT ADD FURTHER WATER TO THE BATTER ).

On a tava, heat ghee. Then, prepare the dosa ( Dosa should be cooked on both sides till golden browned ).

Serve hot.

Malabar Spinach and Raw papaya curry ( Vaali Ambat )

Ingredients :

Raw Papaya – 1, small ( peeled , deseeded and chopped into square pieces )

Malabar Spinach (vaali / basale ) – 1 bunch , ( 1 kaatu in Konkani ) , chopped and washed

Onion – 3, medium

Toor dal ( yellow pigeon peas ) – 1 cup

Grated Coconut – 2 cups

Roasted Red chillies – 8 to 9

Tamarind pulp – 1 tsp

Oil – 2 tsps

Jaggery – As per taste

Salt – To taste

Water – As required

Method :

Chop 2 onions into small square pieces and 1 onion into fine pieces.

Pressure cook toor dal till 3 to 4 whitles. Mash it. Keep aside.

Grind grated coconut + roasted red chillies + tamarind pulp into a smooth masala by adding water as required. Keep aside.

Cook raw papaya for 10 minutes. Then add chopped Malabar spinach to it and cook again for 10 minutes. Then, add the 2 onion ( cut into square pieces ) to it and cook again for 10 minutes. Then, add the mashed toor dal , salt . Mix evenly and cook for 2 to 3 minutes. Add the ground masala and stir evenly. Then, add jaggery and cook again on low flame till the jaggery gets melt.

Meanwhile, in a seasoning ladle heat oil. When oil gets heated, add the finely chopped onion pieces and prepare a seasoning till onion gets dark browned.

Finally add the seasoning to the Malabar spinach and papaya curry and mix evenly.

      Serve hot with steamed rice.

Steamed Drumstick leaves Cake

Ingredients :

Par-boiled Rice ( Kucchalakki ) – 1 cup

White Rice – ½ cup

Grated Coconut – ¼ cup

Drumstick leaves – 1 ½ cup

Red Chillies – 5 to 6

Turmeric Powder – ¼ tsp

Tamarind  pulp – little

Water – As required

Salt – To taste

Method :

Soak par-boiled rice + white rice for 2 hours.

Making Masala :

Grind grated coconut + red chillies + turmeric powder + tamarind pulp + salt into a smooth paste. Before transferring it, add the soaked par-boiled rice and white rice to the mixer and grind into idly consistency batter by adding water as required.

Making Drumstick leaves cake batter :

In a bowl , add the ground masala and the drumstick leaves. Marinate evenly so that the leaves gets coated with the ground masala.

Baking the cakes :

Grease the baking dish with little oil evenly. Add the prepared batter to the baking dish and spread it evenly. Bake or steam for 15 minutes. 

Salted Jackfuit Dry curry ( Salla Upkari )

Ingredients :


Salted Jackfruit - 2 cups
Mustard seeds - 1 tsp
Red chillies - 3 ( chopped )
Oil - 2 tsps
Water - As required
Grated coconut - 2 tsps ( optional )


Method :


Remove salted jackfruit from salted water and soak it in fresh water for half an hour. Remove the jackfruit from water and discard the water. Slice the jackfruit pieces into thin 1 inch pieces.
In a kadai , heat oil.Add mustard seeds. When it crackles, add red chilly pieces and fry for 10 seconds. Add jackfruit slices and fry for 2 minutes. Sprinkle little water over it. If liked, add grated coconut finally and mix well.
Serve as a side-dish with dal and white rice.

Bittergourd - Hogplum in a gravy ( Karate - Ambade gashi )

Ingredients :


Bittergourd - 3 
Hogplums - 3 lightly crushed ( dhadache in konkani / guddu in kannada ) 
Long Beans - 1/4 kilo ( Cut into 1 inch pieces )
Mustard seeds - 1/2 tsp
Grated coconut - 1 1/2 cup
Curry leaves - 1 strand
Fried Red chillies - 7 to 8
Urad dal - 1 tbsp
Jaggery - A small piece
Salt - To taste
Oil - 2 tsp
Water - As required


Method :


Cut bittergourd into round pieces. Wash them and cook in little water for 10 minutes. After it gets cooked, drain the water completely.  Add bittergourd pieces in seperate water and cook again alongwith long beans pieces for 10 minutes. Then, add salt to it. Cook again alongwith hogplums for 2 minutes.
In a seasoning laddle, heat oil. Add urad dal to it and fry. Keep it.
Grind fried red chillies + grated coconut into masala. Before transfering it into a bowl, add urad dal to the masala and grind again into fine masala.
Add the ground masala to the cooked vegetables. Add small piece of jaggery to it. Cook it for 5 minutes. 
Meanwhile, in a seasoning laddle, heat oil. Add mustard seeds. After it splutters, add curry leaves to it. Add the seasoning to the curry.
Serve hot as a side-dish.

Sprouted Green Moong in a Gravy ( MOOGA AMBAT )

Ingredients :


Green Moong - 2 cups
Grated coconut - 2 cups
Fried Red chillies - 5 to 6
Tamarind - A little
Onion ( medium ) - 2 ( finely chopped )
Potato ( big ) - 1 ( cut into small square pieces )
Salt - To taste
Oil - 2 tsps


Method :


Soak moong for 5 to 6 hours. Then, drain the water.
In a clean cloth, put moong and tie it. Leave it for 2 days so that moong gets sprouted.
Wash the sprouted moong. Cook sprouted moong alongwith potato pieces and only 1 onion pieces.
Grind grated coconut + fried red chillies + tamarind into a fine masala.
After the sprouted moong, potato pieces and pieces of a onion gets cooked, add salt to it and cook again for 2 minutes. Add ground masala to it and bring to boil for 5 minutes.
Meanwhile, in a seasoning laddle, heat oil, Add the pieces of the remaining 1 onion. fry it till golden brown. Add the seasoning to the curry.
Serve hot as a sidedish with dal and rice.

Tomato Saaru

Ingredients :


Grated coconut - 2 tbsp
Coriander - 2 to 3 tsp
Jeera - 1 1/2 tsp
Fenugeek (methi) - 3/4 tsp
Turmeric powder - 1/2 tsp
Pepper corns - 4 to 5
Tamarind paste - 1/2 tsp
Curry leaves - 6 to 8
Mustard seeds 1 tsp
Red chillies - 4 to 6 or to taste
Tomato - 1 chopped into small cubes
Sugar - 1 tsp
Urad dal - 3/4 tsp
Whole chana - 1 to 2 tsp
Salt to taste 
Oil - 1 tbsp


Method : 


Roast grated coconut + coriander seeds + jeera + fenugreek seeds + turmeric powder + peppercorns + redchillies + urad dal + whole chana + tamarind paste and blend them by adding water into very watery soup like consistency. 
Add chopped tomato and bring to a boil. Simmer for 5 minutes. Add sugar and salt to taste.
Season with mustard seeds and curry leaves. 
Taste for salt and serve hot with White Rice.

Tangy Lemon Pickle

Recipe by Mrs.Sandhya.G.Shenoy


Ingredients:


For 20 medium sized lemons
Short red chillies - 100 gms
Mustard seeds - 50 gms
Turmeric - 1/2 inch piece
Hing - 1/2 inch
Crystal salt - 200 gms
Methi seeds - 1 tbsp
Gingely oil - 50 gms


Method:


Seperatly dry Roast the chillies , mustard seeds , crystal salt , methi seeds without oil . Then
fry turmeric piece and hing with little oil.
Put the dry roasted ingredients and fried
turmeric in a mixer and grind into fine powder.
Clean the lemons with clean
cloth and fry these whole lemons with 1tbsp oil (not gingelly oil).
Cut those lemons into 4 or 8 pieces an mix it with the prepared powder.
Later boil the gingelly oil. Let it cool.
After cooling the oil put it to the above mixture and mix it evenly. Put the mixture into an air-tight jar.
After one month pickle is ready to eat.

Colocasia leaves in gravy ( Alvati )

KRISHNA JANMASHTAMI SPECIAL


Ingredients :


Colocasia leaves - 10 to 15
Colocasia leaf stems - 7 to 8
Grated coconut - 2 cups
Fried red chillies - 5 to 6
Ginger - A small piece ( chopped into small pieces )
Green chillies - 4 to 5 ( chopped into small pieces )
Tamarind - A little
Mustard seeds - 1/2 tsp
Oil -  1 tsp
Curry leaves - 1 strip


Method :


Wash the colocasia leaves and chop into small pieces. Cut the colocasia leaf stems into small pieces. Pressure cook both till 3 whistles. Then, add green chillies, ginger and salt. Cook for 5 minutes.
Grind grated coconut + fried red chillies + tamarind into a smooth masala. Mix it with cooked leaves and stem pieces. Cook it for 5 minutes.
In a seasoning laddle, put oil. When it is heated, add mustard seeds. After it gets crackled, add curry leaves. Add the seasoning to cooked gravy.
Serve hot with chapatis.




This recipe has been submitted for ' Christmas Delicacy ' Event by Julie .

Keerla Neeli Sukke

Ingredients :


Tender bamboo shoots only - 1 to 2
Jackfruit seeds - 10 to 15
Grated coconut - 2 cups
Fried red chillies - 6 to 7
Urad dal - 1 tsp
Tamarind - A little
Mustard seeds - 1/2 rsp
Curry leaves - 1 strip
Oil - 2 tsps
Salt - To taste
Jaggery - 1 small piece
Water - 2 cups


Method :


Chop only tender bamboo shoots into small pieces.  Chop jackfruit seeds into small pieces. Cook tender bamboo shoots into small pieces for 10 minutes by adding 1 cup water. Pressure cook jackfruit seed pieces by adding 1 cup water till 3 to 4 whistles.
Fry urad dal by adding a tsp oil.
Grind grated coconut + fried red chillies + tamarind into a coarse paste. Then add fried urad dal to it and grind again into a medium smooth paste ( masala ).
In a deep bottomed kadai put a tsp of oil and heat it. Then add mustard seeds. When it begins to crackle, add curry leaves. Then add the prepared masala and stir for 2 minutes. Then add cooked tender bamboo shoot pieces, cooked jackfruit seed pieces and mix evenly so that the masala gets coated. Add salt and jaggery. Cook for 7 to 8 minutes by stirring frequently as there may be risk of getting burnt. 
Serve hot with white rice and dal.