Ingredients :
Colocasia / taro leaves - 10 to 20
Red chillies ( you can mix long and short red chillies ) - 20
Tamarind - small lemon size
Asafoetida powder - 1 tsp
Moong / Green gram - 2 1/2 cup
Grated Coconut - 1 cup
Salt - as per taste
Method :
Soak moong in water for 4 to 5 hours. Drain the water. Keep aside.
Grind grated coconut, red chillies and tamarind into a coarse paste. Then, add moong and salt. Grind again ( Add water while grinding according to consistency).
Remove the paste. Prepare a paste of asafoetida powder by adding 1 tbsp of water.
Add the asafoetida paste to the ground mixture. Mix well.
Wash colocasia leaves. Remove the middle hard veins of the leaves. Dry them.
On aclean surface, place the largest leaf upside down. Spread the paste allover the leaf. Place another leaf on top of it. Continue applying paste and stacking up to 7-8 leaves. Fold the edges along the length. Roll the leaves. Spread the paste between each fold. Tie the rolls in the middle and top corners with a thread so that rolls look perfect.
Steam cook the rolls for 20-25 minutes.
Slice the pathrode rolls into rounds. Place on the plate.Pour a spoonful of coconut oil while serving.
Ingredients
Boiled and salted ambade - 4
Grated coconut - 1 cup
Short red chillies - 6
Tamarind - little
Onions - 2 ( finely chopped )
Ginger - 1 i.e 1 inch ( finely chopped )
Coconut oil - 2 tsp
Method
Fry the chillies for 2 minutes ( without adding oil ) .
Grind the fried chillies,grated coconut and tamarind into a smooth paste. Keep it aside.
Remove the boiled ambade ( hog plums ) from salt and wash them thoroughly,smash a little and add it to the prepared masala. Add the chopped onions and ginger and Sprinkle coconut oil to it.
Add salt if needed.
Recipe given by sahana shenoy
Ingredients
Cleaned Fish - 2 to 5
Long red chillies - 2
Short red chillies - 10
White rice - 6 to 8 teaspoons
Tamarind - little
Turmeric powder - 1/4 tsp
Ginger-garlic paste - 1 tsp
Bafet powder - 2 tsp
Salt to taste
Water
Rice flour
Method
Soak rice in water for 1 hour. Grind long chillies, soaked rice, tamarind, turmeric powder, ginger-garlic paste, bafet powder, salt into a fine paste. Marinate the fish pieces with the prepared masala and keep it aside for half an hour. Dip the marinated fish pieces in rice flour and deep fry.
Recipe given by sahana shenoy
Ingredients
Bittergourds - 2
Grated coconut - 1/2 cup
Mustard - 1/2 teaspoon ( for paste as well as for frying )
Coriander seeds - 1 1/2 spn
Methi - 10 to 12 seeds
Asafoetida - little ( as much as a gram )
Salt - little
Curry leaves - 1 strip
Coconut oil - 2 teaspoon
Short red chillies - 6
Method
Chop bittergourd into small square pieces. Marinate the chopped pieces with salt and keep it aside for 15 minutes,
Squeeze out the marinated bittergourd pieces and keep aside.
Fry the bittergourd pieces in coconut oil and keep aside.
Now, grind the grated coconut, mustard seeds, methi seeds, coriander seeds, asafoetida and short red chillies into a fine paste.
Add the fried bittergourd pieces to the prepared paste and mix it evenly.
In a pan, add little coconut oil. Add mustard seeds and fry it . Add the curry leaves and the bittergourd pieces-masala mixture.
Add salt if needed.
Recipe given by sahana shenoy
Ingredients
soya -50 grms
onions -3 ( 2 chopped and 1 for paste )
green chillies- 5 ( 1 chopped and 2 for paste )
tomatoes - 3 ( 2 chopped and 1 for paste )
capsicum - 1
soya sauce- 3 tsp
chilli sauce- 2 tsp
tomato sauce- 3 tsp
salt to taste
chilli powder- 1 tsp
corn flour paste-1 tsp
ginger paste-1 tsp
water
oil
coriander leaves - little ( chopped )
METHOD
prepare a paste of 1 onion, 1 tomato and 3 chillies.
soak soya in boiling water for 10 minutes. cool it and squeeze out the water. keep aside.
fry the capsicum and keep aside
in a pan add oil.when it is heated,fry onions till they get golden browned. then,add tomatoes. fry them.
add the prepared onion tomato chilli paste, remaining chillies and fry.
add ginger paste, soya sauce,tomato sauce,chilli sauce,corn flour paste,water and boil.
add soya and cook for sometime.garnish with coriander leaves.
Ingredients
3 roundly sliced radish
1 cup toor dal
6 red chillies
6 onions
1 big cup grted coconut
1/4 tsp tamarind
oil
salt
METHOD
cook dal in pressure cooker for about 7 to 8 minutes ( 3 to 4 whistle ) on high flame.grind into a smooth masala -red chillies,tamarind and grated coconut by adding little water. cut 3 onions into medium pieces. cook radish and onions. add dal. after it cooks ,add ground masala and salt after it boils. chop the remaining 3 onions into fine pieces. make tadka (phanna) of chopped onions with little oil. add it to the gravy.
note : u can add water to the gravy if u want much gravy while cooking.
