BEET ROOT HALWA BY YOGITA KAMATH

BEET ROOT HALWA

INGREDIENTS:

2 big size Beetroot

3 cups thick milk

Quater cup malai

Jaggery accordingly to your sweetness

Ghee 2tsps

Eliachi powder

Cashunuts

METHOD:

Wash & Scrape the beet, boil milk & add beet in it, mix well & keep on stirring on big fire,let it cook,as soon as milk evaporates,add malai,& jaggery,little later add ghee,mix well & keep on stirring ,when u get a nice aroma,u add eliachi powder & cashenuts, your tasty beet halwaa is ready…

VATHANAA USAL BY RAMDAS SHANBHAG

VATHANAA USAL

INGREDIENTS:

Onions

garlic 10 american or 20 Indian cloves of garlic

 tomatoes

sprouted vathanas

Turmeric

chilli powder

garam masala powder

salt

brown sugar

METHOD:

Cut Onions in varying size, Ample garlic {good for health] 10 american or 20 Indian cloves of garlic. Cut tomatoes . Saute garlic, pour cut onion , Cut tomatoes and sprouted vathanas in the pot water standing just above the mix. Cook with covered lid stirring the pot. when almost cooked [sometimes takes quite a while depending on Vathana quality] add halad, chilli powder, garam masala powder and salt to taste if too hot add some brown sugar... You can play around this Usal.... experimenting....!!!! Enjoy.... !! 

WAL SABJI (PAVTA) MAHARASHTRIAN STYLE BY ANURADHA MUDALAGIRI KAMATH

WAL SABJI (PAVTA) MAHARASHTRIAN STYLE

INGREDIENTS:

¼ Kg Waal (Pavta) soaked and sprouted
1tsp Mustard seeds
3 Onions medium sized
2 large Tomatoes
6-8 Garlic cloves
½ inch Ginger
½ tsp Turmeric
2 tsp Coriander powder
1 tsp Chilly powder
1 tsp Garam Masala
1 tsp mix masala or kitchen king masala
1 cup chopped coriander leaves
1 pinch hing (asafoetida)
For ground masala:
½ grated coconut (sauted)
½ cup coriander leaves
3-4 chillies
6-8 garlic cloves
½ inch Ginger
Grind together

METHOD:

Heat oil in a pan. Add mustard seeds and cook till they splutter. Add crushed ginger and garlic and chopped onions. Once the onions have turned transparent add hing and turmeric powder followed by chopped tomatoes. Cook till the tomatoes are almost done and add the remaining dry masalas followed by the ground wet masala paste. Stir in the sprouts and cook with the lid on. Keep some water on the lid which retains moisture in the gravy. You can pour in the same water into the pan once hot. Add salt to taste and sprinkle finely chopped coriander leaves once done.

BANGUDE (RAJU) MASALA FRY BY SUPRIYA BHAT

BANGUDE (RAJU) MASALA FRY 

INGREDIENTS:

Grind the below ingredients: 

Tomato - 2nos.
Garlic - 5 pods
Ginger - 1/2 inch
Turmeric powder- 1/4 tbsp.
Red chilly powder - 2tbsp.
Roasted Red chillies - 5nos.
Grated coconut - 3tbsp.

METHOD:

In a pan, add 1 tbsp oil, fry few curry leaves and 3 crushed garlic pods, now add the above grounded Masala, add salt and fry for few minutes till the raw smell disappears.

Place the bangude ( mackerel) on a banana leaf pour some quantity of above Masala and wrap the leaf around the fish tightly. Above Masala is sufficient for wrapping 3 to 4 fishes.

In a pan, place 2 banana leaves and then place these fishes and cover the lid cook for 20mins. its ready.

PODDALE BIYE AMBADO BY MANJULA GOVARDHAN

 

PODDALE BIYE AMBADO 

INGREDIENTS:

Snake gourd seeds

Salt

Onions

Rice flour

Chilli powder

 

METHOD:

Cut snake gourd seeds into small pieces, add salt to taste, mix well n keep aside. Chop onions into small pieces add to the seeds, add rice flour, chilli pdr n mix well. Make small balls flattened n deep fry till it becomes dark brown. To make the ambados crispy don't make the mixture too dry. Use low flame.

Yummy recipe amboda in no time ...

 

SURNU EDGEYI BY REKHA SANAL

SURNU EDGEYI 

METHOD:

1. Cut surnu into small pieces 

  

2. Things needed - mustard seeds, asafoetida, curry leaves, tamarind, salt and chilli powder (Mix tamarind in water and get the pulpy liquid. make according to the gravy required and your taste buds)

3. Fry surnu in oil. drain and keep aside.

4. in the same kadai, keep a little oil. add mustard seeds. when it splutters add curry leaves, salt, chilli powder (Put in sim else it will get burnt) and once the chilli powder turns a little brown color add the tamarind pulp. now add asafoetida powder. bring it to a boil, keeping it in sim.

5. remove the gravy into a bowl and add the fried surnu pieces.

6. mix and keep

BIBULA APPEHULI (THAND SARU) BY JAYANTI SHANBHAG

 

BIBULA APPEHULI (THAND SARU)

INGREDIENTS:

Bimbal 5 to 6
Salt according to taste
Sugar one big pinch
Garlic 5 leaves
Red chilli 1
Coconut oil for tempering

METHOD:

Boil bimbals in little water
Squeeze the cooked bimbals in paste
Add sufficient water and make juice of the paste
Add salt and sugar
Give garlic and redchilli tempering

You can drink or use with rice

Jhat pat yummy saru is ready ...