PRAWNS SUKHA BY SUPRIYA PAI

DO TRY THIS OUT RECIPE... ONE OF THE MOST YUMMIEST DISH FROM OUR BLOG..!!

PRAWNS SUKHA

Ingredients: 

500 gms Prawns deveined, 

1 sprig curry leaves, 

2 onion , 

1\2 cup grated coconut, 

2 slit green chillies, 

1\2tsp peppercorns, 

1 tbsp whole dhania , 

1 tsp whole jeera, 

1\2tsp methi, 

1"cinnamon, 

2 cloves, 

1cardamom, 

2 dry red chillies, 

4 cloves garlic, 

1 Tomato, 

1 tsp lemon juice, 

1\2 tsp pepper pwdr.

1 Tbsp refined oil, 

1 Tbsp coconut oil. 

Method: 

Marinate prawns with 1 tsp lemon juice, 1\2tsp haldi p, 1\2 tsp pepper pwdr, salt n keep aside fr 1\2 an hr, later shallow fry. In another pan put 1tsp oil n add all d dry spices along wid d red chilli n roast on low flame till aroma, cool it. Grind d roasted spices wid onion, tomato, garlic , green chilli, a small piece of tamarind n grated coconut to a coarse paste. Heat coconut oil in a kadai , put d ground masala, saute for a while,add shallow fried prawns, toss well , chk , don't add water, the prawns needs to be well blended with the masala. Season it with 1 sliced onion n curry patta. P.S ( I hv ground d coconut instead of adding grated coconut which is normally done)

KULITH DAL IDLI BY BHARATHI PRABHU DESHPANDE

A HEALTHY MEAL WITH SOUTH INDIAN TOUCH...!!! YES TODAY WE ARE GOING TO LEARN HOW TO MAKE KULITH (HORSEGRAM) IDLIS

KULITHA IDLI 

INGREDIENTS :

1/2 Cup Horse gram / Kulith ( soak in water for atleast 9 to 10 hours , long hours)

1/2 Cup Urad Dal/Skinned Black Gram

1 Cup Idli Rava

1/4 tsp methi seeds

Method

1.  Wash and soak urud dal (with fenugreek seeds) and horse gram separately for 9 - 10 hours.  

2.  First grind the urud dal and fenugreek seeds together with little water to form a smooth consistency.  Keep it separately in a vessel. 

3.  Now grind the horse gram with enough water to form a smooth consistency.

4.  Add this to the urud dal batter, add idly rava and salt and mix together.  

5.  If you feel that the water content is less, then add little water to bring it to pouring consistency.  

6.  Keep it covered for 8 hours for fermenting. 

7.  To make idly's grease idly tray with oil, gently with a spoon pour enough batter into the greased tray and steam cook it till done.  

BANANA HALWA BY SOBHA P. SHENAI

THIS IS MANGALOREAN SPECIAL SWEET PREPARED BY BANANA...!!!!

BANANA HALWA (kelya halwa)

INGREDIENTS FOR HALWA

Ripe plantains/Nendra pazham- 5 small sized

Sugar- 1 cup

Powdered Jaggery- 1 cup

( or you can use two cups of sugar) I used sugar.

Ghee- 1/3- 1/2 cup

Cardamon powder- 1 tsp

Chopped cashew nuts- 3 tbs

METHOD :

Bring one cup of water to a boil. Add powdered jaggery and allow it to dissolve. Strain the impurities and set aside.

Chop ripe plantain/ethapazham into small pieces. If possible peel off the center portion which has black seeds. Heat 2 tbs of ghee in a heavy bottom pan and toast the cashew nuts till golden brown. Remove and keep aside for later garnish.

In the same pan add the chopped plantains and saute for six to eight minutes. It will change from pale yellow to golden brown.Add the jaggery water and cook till it is mashed up and gets reduced. At this stage add sugar and stir continuously for another 8-10 minutes and in between go on adding the ghee to prevent it from sticking.Add cardamon powder and chopped roasted cashew nuts. The halwa is ready when it leaves the edges of the pan and can be rolled into a ball with the spatula. You can also see ghee separating. The whole process will take around 25- 30 minutes. Take a greased steel plate or tray and spread this mixture evenly (use the back side of a spoon to spread and make it smooth). Allow this to set for three to four hours and then cut into desired. shapes.Kelya halwa is ready to serve...!!!

POTATO PEPPER ROAST BY SHAMALA BHAT

\\\

POTATO PEPPER ROAST 

Ingredients:.

Potatoes 4 

Lemon Juice 1 tsp 

Pepper  1 tsp powder 

Green chillis - 2

Onion - 2 

Ginger - 1 inch 

6 flakes 

Garlic Paste

Peppercorn 

Fennel Seeds 

Soya Sauce 

Tomato sauce 

Coconut Oil 

Haldi Powder 

salt

METHOD :

Cut 4 potatoes in squares of medium thickness n marinate it wid 1tsp lemon juice n 1tsp pepper pwdr fr 1\2 an hr.,2slit green chillies, 2sliced onions, curry leaves,, 1"ginger+6flakes garlic paste, 1tsp each of peppercorns n fennel seeds crushed coarsely, 2 tsp soya sauce, 2 tsp tomato sauce, salt, 2 tbsp coconut oil, 1\2 tsp haldi pwdr. Method: Heat coconut oil in a pan, add sliced onions, saute put,green chillies,haldi pwdr, curry leaves, ginger-garlic paste, toss well,add the coarse spice pwdr, soya sauce, tomato sauce, chk salt mix well, then add the marinated potatoes , give a quick toss n cook it in oil itself without adding water till done..the masala should be well blended with the potatoes . itself without adding water till done..d masala should be well blended with the potatoes .

BENDAI HULI BY ASHWINI SHENOY

THIS IS AUTHENTIC KONKANI DISH PREPARED WITH OKRA ..!!!

BENDA HULI

INGREDIENTS :

1/4 kg of bendi (okra) cut into 1inch piece,
2 onion sliced,
1 tomato sliced,
2 sp of red chilli pwd,
1 sp of corainder pwd,
1/4sp of haldi pwd.
Tamarind Pulp
oil
Salt for taste

METHOD :

Take a kadai put some oil, fry onion till light brown add tomatoes cook till soft , add bendi and salt and cook when bhendi is soft add all the pwd, and fry for sometimes, add spoon of tamrind pulp if u wish add water to desire quanity and bring a boil.

PANEER SANDWICH TOAST BY SUPRIYA PAI

ITS TEA TIME LETS HAVE EVERYONES FAVOURITE PANEER SANDWICH..!!

PANEER SANDWICH 

Ingredients:

2tbsp paneer crumbled, 1potato(boiled n mashed)

2 tbsps butter

1 tsp whole jeera, 1tsp dhania pwdr, 1\2tsp jeera pwdr,

1 onion chpd finely

2 green chillies chpd finely

1tomato chpd finely, 1tbsp dhania patta chpd finely

1/4 tsp haldi pwdr,

1\2 tsp pepper pwdr, 

1\2 tsp chat masala pwdr, 

1\2tsp sugar, 

salt, 

6 slices of bread cut in roundles(mould impression will do) 

Method: 

Heat 1tbsp butter in a pan,add the whole jeera, when it splutters add the green chillies and onion. Fry till the onion is soft, add sugar, then the tomatoes, haldi pwdr, pepper pwdr, dhania n jeera pwdr, chat masala pwdr , add salt Stir well and cook fr 2mins, den add mashed potatoes, dhania patta, crumbled paneer n toss well.Filling is ready.. Butter both sides of bread slices. Spread the paneer mixture over 1 slice n top with the other Toast the sandwich in a sandwich toaster till crisp.

MOONG DAL AND PALAK SOUP BY RAJANI DINESH KAMATH

A HEALTHY SOUP FOR YOUR KIDS ...!!!

MOONG DAL & PALAK SOUP

INGREDIENTS : 

Moongdal 5 tsp

Palak one bunch

Onion 1 

Garlic cloves 6-8

oil

Salt

Pepper powder

METHOD :

Cook 5tsp Moongdal and keep aside. Clean and chop the Palak. Finely chop 1 onion and 6-8 Garlic cloves. Heat Ghee/oil, add onions n Garlic. Fry for a 2 mins. Add Palak leaves and fry til its rawness goes off. Add the Cooked Moongdal and water. Mix it to get required consistency. Add salt and pepper powder. Bring it to a boil. Slurrrrrrrp the Simple soup!!!

MANGO SAGO WITH BASIL SEEDS BY PREETI BALIGA

A TREAT TO WATCH IT AND BEST DESERT TO SERVE..!!

MANGO SAGO

INGREDIENTS :

3 Pulpy Mangoes

1/2 cup sago/ tapioca pearls

1/2 Liter Full fat Milk

1 cup Sugar

1/2 cup Fresh cream ( optional)

2 tsp Basil seeds,soaked in water and drained ( optional)

METHOD : 

Peel the mangoes and cut into cubes.Reserve one quarter of the cubed mangoes for garnishing

In a blender, blend the rest of the mangoes and cream for a short while till well mixed.Add the sugar in if your mangoes aren't really sweet. In this pudding i have used Pairi variety mango which is quite famous in south india,which not only sweet but gives nice rich orange- yellowish color to my pudding.

Wash and drain the sago.

Place sago with 2 cups of water and sugar into a sauce pan

Cook the mixture on medium-high heat till bubbles appear. Stir occasionally.

When mixture bubbles, reduce to medium-low heat and continue cooking till mixture becomes relatively translucent with few white dots (uncooked sago). The mixture is relatively sticky .

Cook for about 20 - 25 minutes or till mixture becomes almost translucent. I took about 20 minutes for mine to be right. Do stir occasionally to prevent the mixture from burning.

When sago is cooked, stir in warm milk.Cook for another 5 minutes.

Remove from heat.

add in 1/2 of the fresh mango puree and blend it well . then add in the rest of the mango puree. Stir well.

Scoop into bowls or individual serving bowls and allow it to cool to room temperature before chilling it for another hour in the fridge. Top with cubed mango and some soaked and drained basil seeds before serving.

If you choose to try, feel free to let me know what your experience was like.

KODBALE BY JAYANTI SHANBHAG

KURUM KURUM KODBALE A TRADITIONAL KONKANI SNACK TO HAVE AT TEA TIME.!!

KODBALE 

Kurumkurum kodubale

INGREDIENTS : 

2cups rice flour

1 cup tendar coconut water

Butter one big lemon size

2 tsp sugar

Salt for taste

Oil for frying

Put rice flour in a dish

Add sugar and salt

Heat butter and pour on the rice flour

Add coconut water slowly and prepare a smooth dough

Now make the kodubale as shown in the figure preferably even size

Heat oil and fry them in a sim flame till they get brown color.

Put in a plate take one by one and put in your mouth and make kurumkurum sound hmmmm this is mendatory

MANGO RICE KHEER BY NANDINI PAI

A SWEET DISH WHICH CAN BE PREPARED DURING MANGO SEASON..!!

MANGO RICE KHEER 

INGREDIENTS :

Milk-1/2 liter

Basmathi rice-2tbsp

Condensed milk- I cup

Mango puree(puree of 3 mangoes or more)

Chopped dry fruits or chopped mango pieces for garnishing

Method-

Wash rice keep aside.. Boil milk...add washed basmathi rice..once the rice is nicely cooked in the milk add condensed milk stir well...and cook for 5 mints...allow this to come room temperature.. Then add mango puree..mix well.garnish with dry fruits or mango pieces and refrigerate.

Paneer Peas Pulav by Vinutha Kiran

A variety of Pulav with Peas and Paneer.

PANEER PEAS PULAV

Ingredients : 

1 1/ 4 pav daavath basmati long grain rice soaked exactly 1/ 2 hour 

1/4 pav sona rice 

1 Cup Green Peas

Carrot 1/2 cup 

2 Bay Leaves 

1 Green Chilli 

Cinnamon Stick 

Lavang  

Method : 

 1 1/ 4 pav daavath basmati long grain rice soaked exactly 1/ 2 hour added 1/4 pav sona measuring without soaking lightly fry the rice with veg n then add pre boiled water...just one whistle in cooker. ...that's simple n easy....few carrot peices beans. .paneer peas whole garm masala (Lavang. .cinmon stick. .bay leaf..) one green chilli. ...don't open cooker immediately wait till all pressure goes by . itself

MOCHAR GHONTO BY SUPRIYA PAI

A TRADITIONAL BANANA FLOWER AND POTATOES STIR FRIED IN TRADITIONAL BENGALI WAY..!!

MOCHAR GHONTO

Ingredients: 

1 Banana flower, 

1 medium sized potato diced,

1\2tsp haldi powder, 

1 tsp whole jeera,

1 tsp jeera powder, 

1n 1\2 tsp dhania powder, 

2 dry red chillies, 

2 Green chillies chopped finely, 

2 Bay leaves, 

Paste of 1"ginger, 

1 tsp sugar, 

salt, 

3 tbsp mustard oil,

4 tbsp grated coconut,

1 tbsp chopped dhania patta 

Method: 

Chop banana florets finely n boil it with salt , strain, keep aside. Heat oil in a pan and fry the diced potatoes and keep aside. Heat oil in another pan and add whole jeera, bay leaves and the boiled mocha and cook for 10 mins, then add the ginger paste, green chillies, jeera powder, dhania powder, haldi powder, sugar salt n cook on low flame for 5 mins, then add the potatoes,toss well, close the lid, cook for 5 more mins, add grated coconut, mix well n cook for 2 mins, garnish with 1 tsp grated coconut and finely chopped dhania patta.

TAPIOCA PUBHUKKU BY ASHWIN MURALI

THIS IS FAMOUS KERALA CURRY PREPARED WITH TAPIOCA

TAPIOCA CURRY

INGREDIENTS : 

Kappa / Tapioca  - 250 gms

Turmeric powder - 1 tsp 

Onion - 1 

Green chilli's - 2

coconut - 1/2 cup

Seasoning : 

Mustard Seeds - 1 tsp 

Red Chilli - 1

Curry Leaves - 5 

METHOD :

Peel the Kappa and wash it.

Cut the Kappa into small cubes.

Boil the Kappa in a pan with enough water to cover it. Cook for 20 -30 min.

Drain the water and add fresh water just for the Kappa to cook.

Add salt, turmeric powder and and cook until the Kappa is soft and get pierced with fork.

On the other side grind coconut with onion, green chillies, little turmeric and bring them to a coarse form.

When the Kappa is soft and the water evaporates add the coconut mixture and mix well for 5 min.

Heat oil in a pan. Splutter mustard seeds ,dry red chillies and the curry leaves and pour it to the semi smashed Kappa.

Mix well for another 2 min.:- Delicious Kappa Puzhukku is ready.:-

TUKDI BY NAYANA KAMATH PAI

SIMPLE CRISPY AND EASY KONKANI SNACK ...!!!

TUKDI 

INGREDIENTS :

Maida - 1 Cup 

Wheat flour - 1 Cup

1 tspn Warm ghee

Salt - 1 tsp as per taste

Sugar - 1 tsp 

Chilli powder - 1 Tsp 

Oil 

METHOD :

Mix Maida and wheat flour in equal proportions. Add 1 spn warm ghee, salt, little sugar, 1 spnn chilly powder to water. Mix all these to make the dough to chapathi consistency. Keep aside for 15 mins covered with wet cloth. Roll big chapatis, cut diamond shapes with tukdi cutter(can be seen in the pic). Deep fry.

BISCUIT AMBADO BY ASHWINI SHENOY

I HAVE NEVER COME ACROSS SUCH BEAUTIFUL PERFECTLY FRIED BISCUIT AMBADO'S.!

BISCUIT AMBADO

INGREDIENTS : 

1 Cup Urad dal

small coconut pieces 

curry leaves

chopped green chillies 

hing 

ginger

Rice flour 2 Tbsp 

METHOD :

1 cup urad dal soak it in water for one hr. water should not be more. water should immerse the dal. grind the urad with very little water. the batter should not be runny.to the batter add small coconut pieces, cyrry leveas, chopped green chillies, hing, ginger to it. also add a 2tbsp of rice flour mix well. heat oil . dio ur hand in water bowl. make small balls and fry till golden brown. 

BITTER GOURD SWEET PICKLE BY NAMITHA PRABHU

BITTER GOURD USUALLY NO ONE LIKES BUT THIS PICKLE WILL TEMPT YOU TO EAT MORE..!!

BITTER GOURD PICKLES 

INGREDIENTS : 

*. Bitter gourd cut into small pieces - 1 cup,

*. Jaggery - 1/4 cup,

*. Mustard seeds - 1 tspn,

*. Hing - 1/2 tspn,

*. Chilly powder - 1 tspn,

*. Tamrind pulp - 1 tblspn,

*. Curry leaves few,

*. Oil,

*. Salt.

METHOD:

1. Apply salt for bitter gourd pieces& keep it for an hour.

2. Heat oil in kadai add mustard seeds when it starts to splutter add curry leaves hing powder & chilly powder fry it for smetime.

3. Now squeeze the water from bitter gourd pieces & add to it.

4. Fry for smetime, add jaggery tamrind pulp & little water close the lid & allow it to cook till tender.

KAARATHE GODA NONCHE IS READY TO SERVE

BLACK FOREST CAKE BY SANDHYA KINI MAYENKAR

THIS IS MY MOST FAVOURITE CAKE .. PLEASE TRY AND INVITE ME FOR TASTING.. ;)

BLACK FOREST CAKE 

Chocolate cake

Ingredients

Maida 200 GMs

Margarine 130gms.

Cocoa powder 30 GMs

Powdered sugar 200 GMs

Eggs 3

Salt 1/4 tsp

Sugar for caramel 1 tsp

Milk powder 2 tsp

Soda bicarb 1/2 tsp

Baking powder 1 tsp

Water 140ml 

Vanilla essence 1/2 tsp

Honey 2 tsp 

Method: 

1- seive together maida cocoa powder soda bicarb and baking powder three times

2- grease and dust a cake tin n keep ready

3- beat the eggs vigourously till it froths. 

4- heat one tsp sugar in a thick bottomed pan. Once it starts to caramelise and obtain the goldenbrown colour, remove from heat and add 140ml water. Stir well. To this mix add the honey and the vanilla essence stir well n keep aside. 

5- cream the margarine till smooth. Slowly add two spoons sugarpowder and keep creaming till the whole mixture of margarine and powdered sugar becomes light and fluffy. Add the beaten eggs little at a time continuing to cream. 

6- fold in the seived flour mix and lastly add the caramel water little by little continuing to stir so that u get a smooth batter of dropping consistency

7- pour in the cake tin and bake at 160degrees centigrade for 40-50 min. 

8- once the cake is done. Unmould and let it cool completely 

FOR THE ICING

icing sugar 45 GMs

Fresh cream 200 GMs

Tinned cherries 1/4 tin 

Sugar strip from the cherry tin - 1/4 cup

Grated chocolate 50 GMs

Beat the cream vigorously till it froths up. Gradually keep adding the mixing sugar and keep beating till u get a light n fluffy icing.

Cut fine a few cherries and mix it with a little of the icing mixture. 

Cut the baked cake horizontally into two half's. Pour the sugar syrup evenly with a spoon so as to moisten the cake from the inside. Sandwich the cherry and icing mixture in between the cake. 

Then pour the remaining mixing on top of the cake and spread it evenly. Decorate with grated chocolate and cherries on top.

Its ready to be served..!! YUMMMMMMMMMMMMMMY

MIRCHIKA SALAN BY ASHWIN MURALI

HYDERABADI SPECIAL SPICY CURRY - MIRCHIKA SALAN...!!!!

MIRCHIKA SALAN

INGREDIENTS :

GREEN CHILLIES /PEPPERS
PEANUTS 2 TSP
SESAME SEEDS - 1 TSP
DESICATED COCONUT - 1 CUP
OIL - 3 TSP
CUMIN SEEDS
MUSTARD SEEDS
BESAN
NIGELLA SEEDS
SALT,
SUGAR
GARAM MASALA POWDER


Method :

Wash and wipe dry the peppers; slit the peppers vertically.
Grind the peanuts, sesame seeds, and coconut to make powder, set aside.
Mix tamarind paste, ginger, and red chili powder with 1/4 cup of water. Set aside.
Use the flat frying pan, heat the oil on medium heat, and stir-fry the peppers till light brown all around. Take them out over paper towel.
Use the same pan as pan will have oil remaining, oil should be moderately hot. Add cumin seeds and mustard seeds as seeds crack add besan and nigella seeds stir fry for about one minute. Add the peanut powder and stir fry for about two minutes mix will be golden brown.
Add the spice paste and cook for 2-3 minutes stirring. Spice mix will start to leave the oil, add salt, sugar, 3 cups of water, and bring the gravy to boil.
Lower the heat to medium low and let it simmer for about 6-8 minutes.
Add the stir fried peppers and cover with gravy. Sprinkle the garam Masala, cover the pan and let it cook for another 3-4 minutes.
The gravy thickens as it cooks.
Mirchi ka Salam is ready. Serve hot over the plain rice or with briyani.

ONION WADA BY SOBHA P. SHENAI

TEA TIME SPECIAL DISH... !! WADA WITH ONIONS..!!!

ONION WADA

Onion vada.recipe..

INGREDIENTS :

Urad daal- 1cup

Onions - 2

Green chilis - 4

Curry leaves - 1 sprig

Cilantro - a few sprigs

Black peppercorns - 4 to 5

Salt - to taste

Ginger - 1 inch 

Oil - to fry

METHOD : 

Soak the urad daal for 4 to 5 hrs. Grind with very little water. The batter should be thick, so as to shape the vadas. If the batter is a bit runny, the vadas will turn out oily. Leave the batter in the refrigerator, until you are ready to make the vadas.

Finely chop all the other ingredients. Add these to the batter just before frying the vadas. The onions will make the batter runny, if left for longer. 

On a plastic sheet, take a golf ball sized dough, and flatten it. Dip your hands in water, to help with the shape. Make a small hole in the center, to ensure that the dough is cooked through.

Heat a pan with oil to fry the vadas. When the oil is heated through, drop the vadas in, 4 or 5 at a time and fry them till golden brown. Drain onto a paper towel. 

Serve with peanut or ginger chutney..

ALOO MATARER DALNA BY SUPRIYA PAI

TRADITIONAL BENGALI DELICACY COOKED WITH A BLEND OF INDIAN SPICES..!!

ALOO MATAR DALNA

INGREDIENTS : 

500gms potatoes, 

1cup green peas,

1 tsp red chilli powder

1 tsp jeera powder

1/2 tsp garam masala whole

1 tsp haldi powder

2 tsp dhania powder

2 tomatoes chopped finely

2 onions chopped finely

2 bay leaves

oil to deep fry

3 tbsp mustard oil

1tbsp chopped dhania patta

Method:

Heat oil in a pan and when hot fry the potatoes lightly

Remove and keep it aside

In the same pan mix in the bay leaves, haldi powder and the whole garam masala, sugar,and stir fry for a min.

Mix in cut onion and fry till golden .

add the dhania, jeera , red chilli powder, and stir fry for a min.Now add tomatoes and green peas.

Add the fried potatoes, toss well till well blended with the masala, check salt,pour 1 cup water n cook till dry. Garnish wid chopped dhania patta.

PUTTU AND CHICKEN CURRY BY ASHWIN MURALI

EVEN BACHELORS CAN BE A WONDERFUL COOK...!! HERE IS A RECIPE FROM ASHWIN.!

"PUTTU "

Ingredients : 

Puttu Powder 2 Cup

Water - 2/3rd cup

Grated coconut - 1 Cup

Salt 

Method : 

 In a large bowl, place the puttu powder. Add salt to taste to 2/3 cup of water and slowly add about 2 tbsps at a time to the puttu powder and mix it. Do not add all the water at once. It should be a bread crumb consistency and not form a dough. Add melted ghee and mix. Normally 1/2 cup to 2/3 rd cup of water is sufficient to wet 2 cups of puttu powder and salt.

The right consistency of puttu powder is achieved when you take the prepared flour in your fist and close it to form shape. Leave aside this prepared rice mixture for an hour or two at room temperature. When the mixture sits, water is absorbed. After sitting time of 1 or 2 hours, if you find that the mixture is slightly dry, add a little more water and mix.

Add 2 cups water to the bottom vessel of the puttu maker and allow to simmer till hot. Wet the puttu mould and lightly grease it. Place the round perforated disc with holes inside the puttu mould such that it fits well at the bottom of the mould. Place 2 tbsps of grated coconut at the bottom of the puttu mould. Carefully and slowly pour about 6 tbsps of the puttu powder from a height followed by another layer of 2 tbsps of grated coconut. Again layer with 6 tbsps of puttu powder and finish off with 2 tbps of grated coconut on the top. Place the lid over the puttu mould annd place the mould over the water vessel.

Steam on high medium flame for 5-6 mts and 4 mts on low flame. Turn off heat and wait for 2 to 3 mts before removing the puttu from the mould with the help of a wooden ladle or skewer. Hold the puttu mould parallel to the serving plate and with the help of a long ladle gently push the bottom disc such that the puttu slides onto the plate. Serve warm with banana & pappad also it's yummy..

PATISHAPTA PITHE BY SUPRIYA PAI

THIS BENGALI FESTIVAL DELIGHT IS TRUELY COMMENDABLE..!!

PATISHAPTA PITHE

 Ingredients: 

Dosa :

1\2 cup rice flour, 

1cup milk, 

2tbsp sugar( all 3 mixed in a bowl to a semi-thick consistency\ like dosa batter), 

ghee. 

Ingredients :

For the filling: 

1\2 cup grated coconut, 

4 tbsp jaggery pieces, 

Cardamom powder, 

2 tbsp sooji, 

25 gms Cashewnuts (broken) 

Method: 

Melt the jaggery in a pan, add sooji, mix well grated coconut, cardamom p, 1\2 cup water n cook till a lumpy mixture's formed. switch off . Fr d Crepes: Melt 1 tbsp ghee on a non-stick pan, pour d rice flour batter, 

Cook on a low flame until the bottom of the crepe turns golden.

Using a spatula, flip it over and cook the other side for few seconds.

Flip it back and add a spoonful of coconut filling in the center, fold it over from each side towards middle, overlapping one side.

Set aside and make rest of the patishapta or crepes with remaining batter and filling.

Grease the pan with ghee in between crepes. 

MANGO RICE RECIPE BY REKHA SANAL

RAW MANGOES ARE BEST FOR THIS RECIPE..!

MANGO RICE RECIPE

INGREDIENTS :

Mango rice recipe -

You may either grate or cut mangoes into small pieces - 3 spoons.
Cut ginger also into small pieces (1-2 inches).
Chillies- 1 or 2 cut into small pieces.
Asafoetida n turmeric powder - quarter spoon.
Salt - to taste.

METHOD :

Heat oil in a kadai. add oil and when it is hot, add ginger, mango pieces and saute for 2-3 mins and then add green chillies. now add turmeric powder, asafoetida and salt. mix well. now add rice and mix and keep it for some time. Its ready to serve.

CHANNA UPKARI AND PHOVA CHUTNEY BY NANDINI PAI

TRADITIONAL KONKANI DISH WITH BEST COMBINATION..!!

CHANNA UPKARI AND PHOVA CHUTNEY

INGREDIENTS : 

Channeupkari-

Channa(kabuli )-2cups,

Green chillies-2(slit),

Coconut oil or any cooking oil-2tsp,

Grated coconut -2 tbsp,

Salt to taste.

Method- 

Soak channa overnight or 6-8 hrs.Pressure cook channa with enough water (after the 1st whistle keep on low flame for 20 the Mints.)when done strain it.In a kadhai heat oil add mustard seeds when it pops add green chilies fryfor 1 mint add boiled channa add salt mix add little water. Cook for 2-3 mints add grated coconut and mix well cook for 1 mint and upkari is ready ..if u want u can add some channawater and get curry consistency. Even u can use rawbanana and small piece of ginger..

PHOVA CHUTNEY RECIPE- 

INGREDIENTS : 

Thin flaked rice-2 cups

Greenchill-2chopped,

Coriander seeds-2tsp,

Cumin seeds-1/2 tsp,

Grated coconut-3tbsp,

Jaggery lemon size, 

Salt to taste.

For seasoning-

Oil-2tsp,

Mustard seeds-1 tsp,

Curry leaves -1 spring.

METHOD :

In a bowl crush all ingredients except poha add poha lightly crumble it with u r hands and season with musturd and curry leaves

WHOLE WHEAT SWEET APPO BY NANDINI PAI

UPAVAS SPECIAL DISH WHOLE WHEAT SWEET DISH APPO..!!

WHOLE WHEAT APPO

INGREDIENTS :

Whole wheat- 2 cups 

Flaked rice(poha)-1cup,

Fresh grated coconut-3/4 cup(more or less),

Coconut water (not tender coconut water) optional,

Jaggery-3/4 cup or according u r taste.

Green cardamom-3,

a pinch of salt,

a pinch of cooking soda.

Ghee.

METHOD :

Wash and grind the whole wheat (don't soak it) with coconut water and grated coconut add jaggery when it is 75% done add soaked flaked rice(povu) add whole cardamom(not powder)a. and a pinch of salt..grind it a smooth paste..consistency of the batter should be thick than the dosa batter.shift the batter to a bowl add a pinch of soda keep aside at least 10mints..heat paddu maker ,brush it with little ghee pour the batter close the lid & cook on low flame.for 2 mints...flip the appos with a help of a spoon and again cook 1or 2mints on low flame serve..I have udad grinder to grind the batter

PHONSA MUDDO BY NANDINI PAI

JACK FRUIT SPECIAL DISH PHONSA MUDDO STEAMED IN KUDUCHAMPE LEAVES..!!

PHONSA MUDDO 

INGREDIENTS : 

Roughly chopped jack fruit-3cups,

dosa rice-1cup,

grated fresh coconut-1cup,

jagery-1cup, 

a pinch of salt(if jack fruit is not sweet u can add more jaggery..

Method-

Soak rice for 30 min... Grind jack fruit coconut jaggery salt to a smooth paste keep aside...grind rice to a coarse paste ,mix both and steam it in idli moulds/ plantain leaf/ wild champak leaves/teakwood leaves.... Serve with ghee if u r using idli moulds just grece the moulds and pour batter...don't add water while grinding

PHONSA MULIK BY NANDINI PAI

JACK FRUIT GROWS IN ABUNDANCE DURING ITS SEASON THIS IS SIMPLE AND TASTY RECIPE ...!!

PHONSA MULIK

INGREDIENTS :

Jack fruit mulik- jackfruit-11/2 cup,

grated coconut-2 tbspoon,

jaggery-1cup,

dosa rice-2 cups,

a pinch of salt, 

oil for frying 

METHOD : 

Soak rice for 10 mints drain it. Spread the soaked rice on cloth for 1-2 hr...grind the rice to a coarse powder and keep aside.grind jack fruit,jaggery,coconut to a smooth paste add salt and grind it again..In a bowl mix ricepowder& grounded coconut Jaggery paste mix well(don't add water while grinding) it should be a thick paste..if it is watery add little wheat flour ... Take little batter and drop it in hot oil and deep fry on medium flame..

VELLAM ADAI BY ASHA SAJU

A TRADITIONAL TAMILIAN DISH "VELLAM ADAI " LETS CHECK OUT..!

VELLAM ADAI

INGREDIENTS : 

Rice flour,- 2 cups

Jaggery,-1 cup

Brown moong-1/4cup & Grated coconut or pieces of coconut

METHOD: 

Take one big piece of jaggery n Boil 2 cups water in a heavy bottomed vessel, add jaggery and dissolve it completely.Filter the jaggery to remove impurities in a metal strainer. Bring to boil again.

Now pressure cook the brown moong for 3-4 whistles.Once done add these cooked brown moong to the jaggery syrup n stir n add coconut grated or pieces .at this point add rice flour n keep stirring and add few drops of oil so that it doesn't stick. Once done allow to cool Make equal sized balls, flatten in well greased hands and make a hole in the middle. When u make hole, dip the finger in sesame oil to make it easier. Arrange in plate/ idli plate and steam for 10 mins..Remove and serve once it cools down.