This Pitla will preserve for 3/4 weeks in the fridge
INCREDENTS:- Tamarind----lime .Hing
Pepper----11/2 tea spoons, Chana dal--1 table spoon, Dhania seeds---1 table spoon,Jeera ---11/2 tea spoons, Dry Red chilli-------5/6[the hot variety]Curry leaves----2 cups. fry with a little oil, pepper,chana dal, jeera, chilli and hing. Grind them to a fine powder. Grind the tamarind and curry leaves to a fine paste.
Heat 4/5 table spoons oil in a thick bottomed kadai, when the oil is hot add mustard, when it crackles add the curry leaves and tamarind paste.. add enough water to let it boil till the raw smell of curry leaves disappear and becomes thick. Now add the powder and salt mix well. Use oil generously and it will keep well for a few weeks. Goes well with rice.
Tuesday, 15 November 2011
Saturday, 12 November 2011
Easy Ready Foods.
UPPUMA.
This recipe will keep for a few weeks. and can be used to make Uppit and also Rava Idli.
Two Cups of Rava [bombay rava], 11/2 tsp-- chana dal, 11/2 tsp--- Udad dal,1tsp--Jeera,1tsp Mustard seeds,2/3 ----Dry Red chillies, 1/4 tsp Hing, 3/4 Green chillies cut into peices ,1 tblsp curry leaves. 3 tblsps vegetable oil.Salt to taste.
In a thick bottomed kadai pour the oil and heat it, add the dals one by one when it starts to turn go;den add the mustard and jeera and the red chillies cut into peices when the mustard spluters add the gr.chillies and the curry leaves, after the gr chillies anr well fried add the Rava and fry till the Rava has slightly browned , remove from heat but keep stirring for a while. When cool add the salt and mix well. when completly cool store in air tight container.
To Make Uppuma, For one cup of Uppuma mix, Boil 21/2 cups water, add the Rava stirring it all the time, mix well and lower the heat, close it for a few minutes. When the mixture has cooked well add a few tsps of ghee mix well. Its ready for serving
This recipe will keep for a few weeks. and can be used to make Uppit and also Rava Idli.
Two Cups of Rava [bombay rava], 11/2 tsp-- chana dal, 11/2 tsp--- Udad dal,1tsp--Jeera,1tsp Mustard seeds,2/3 ----Dry Red chillies, 1/4 tsp Hing, 3/4 Green chillies cut into peices ,1 tblsp curry leaves. 3 tblsps vegetable oil.Salt to taste.
In a thick bottomed kadai pour the oil and heat it, add the dals one by one when it starts to turn go;den add the mustard and jeera and the red chillies cut into peices when the mustard spluters add the gr.chillies and the curry leaves, after the gr chillies anr well fried add the Rava and fry till the Rava has slightly browned , remove from heat but keep stirring for a while. When cool add the salt and mix well. when completly cool store in air tight container.
To Make Uppuma, For one cup of Uppuma mix, Boil 21/2 cups water, add the Rava stirring it all the time, mix well and lower the heat, close it for a few minutes. When the mixture has cooked well add a few tsps of ghee mix well. Its ready for serving
Friday, 11 November 2011
KAI HULI
KAI HULI
Kai Huli is a gravy dish, its very light and can be made very quickly.
One can use White Pumpkin, Chow Chow,Mangalore/Malabar Cucumber.
Ingredients:
Any one of the above vegetables,
One cup of any one of the vegetables, methi seeds --- 1/2 tea spoon,
coconut scrapings three/ four Table spoons,
One Table spoon --- fried gram,
green chillies --- as per taste,
4/5 kajus,(Cashews)
Hing a little.
salt to taste and
curry leaves.
In a kadai add a little oil, and fry the Methi seeds and the hing till the methi is golden. Add the fried gram and the kaju(Cashew) fry for a few minutes and add the coconut fry a little, and remove from fire. Boil the vegetable till soft. grind the fried mixture to a smooth paste add the the boiled veg and add salt. add water to the required thickness. add curry leaves and haldhi powder boil till the gravy is thick enough, remove from fire and season with mustard seeds popped in hot oil. Add salt to taste. mix well.
this can be eaten with rice and goes well with chapathis or phulkas.
Kai Huli is a gravy dish, its very light and can be made very quickly.
One can use White Pumpkin, Chow Chow,Mangalore/Malabar Cucumber.
Ingredients:
Any one of the above vegetables,
One cup of any one of the vegetables, methi seeds --- 1/2 tea spoon,
coconut scrapings three/ four Table spoons,
One Table spoon --- fried gram,
green chillies --- as per taste,
4/5 kajus,(Cashews)
Hing a little.
salt to taste and
curry leaves.
In a kadai add a little oil, and fry the Methi seeds and the hing till the methi is golden. Add the fried gram and the kaju(Cashew) fry for a few minutes and add the coconut fry a little, and remove from fire. Boil the vegetable till soft. grind the fried mixture to a smooth paste add the the boiled veg and add salt. add water to the required thickness. add curry leaves and haldhi powder boil till the gravy is thick enough, remove from fire and season with mustard seeds popped in hot oil. Add salt to taste. mix well.
this can be eaten with rice and goes well with chapathis or phulkas.
Saturday, 29 January 2011
A quick meal.
Bhathacha Pood/ Annadha Pudi.
This Powder is served with rice and pappad roasted/ fried.
Recipe. ........ Tur dal.....one cup, Chana dal.... one cup, Curry leaves...... A hand full, Asophotida... as per taste, Chilli/pepper......if using chilli 5/6, If one wants it a little more hot add more chilli, [the same with the pepper, add as per taste] Use only any one chilli or pepper.
Salt to taste.
Fry both the dals seperatly with a little oil till golden. Fry the chilli and curry leaves till crisp. cool and powder, add salt and hing and grind fine. store it air tight container. Serve with hot rice and ghee with crisp pappad.
Meth Koot. This is made only by the desastha house holds.
Toor dal, chana dal, udad dal and moong dal all in equal proportions, say one cup in each dal.
Hing one tea spoon or as per taste, jeera..... two tea spoons spoon, Coriander seeds ...... two tea spoons mustard two tea spoons. Fry all the incridents seperatly the dals till golden and the other incidents till crisp, cool and grind to a fine powder. cool and store in air tight container.
This is also served with rice and ghee.
Another way to serve this is . Mix this powder[ as much as you need] in tamarind pulp, diluted. Add a little jaggery, mix well and season with podni. [udad dal, mustared and curry leafs].
These powders , are very handy when we need to serve a very quick meal. And good as a starter too. Served with Goddu Saar.
Some like to eat these powders mixed in rice with Avakai pickle.In tradional house holds these powders were always stored, to eat for the evening meal when one is short of vegetables or when a guest arrives, unexpected.with Udad Roasted pappads.
To make Godu Saar.... fry one table spoon of chana dal, one teaspoon each of pepper and jeera
and a few red chillies. Soak a small lime size tamarind . powder the fried incredents to a fine powder. extract the pulp from the tamarind, add as much water as need , add the powder and boil for a few minutes till the raw smell disappears, add salt, season with mustard and hing. If desired a little jaggery can be added.
This Powder is served with rice and pappad roasted/ fried.
Recipe. ........ Tur dal.....one cup, Chana dal.... one cup, Curry leaves...... A hand full, Asophotida... as per taste, Chilli/pepper......if using chilli 5/6, If one wants it a little more hot add more chilli, [the same with the pepper, add as per taste] Use only any one chilli or pepper.
Salt to taste.
Fry both the dals seperatly with a little oil till golden. Fry the chilli and curry leaves till crisp. cool and powder, add salt and hing and grind fine. store it air tight container. Serve with hot rice and ghee with crisp pappad.
Meth Koot. This is made only by the desastha house holds.
Toor dal, chana dal, udad dal and moong dal all in equal proportions, say one cup in each dal.
Hing one tea spoon or as per taste, jeera..... two tea spoons spoon, Coriander seeds ...... two tea spoons mustard two tea spoons. Fry all the incridents seperatly the dals till golden and the other incidents till crisp, cool and grind to a fine powder. cool and store in air tight container.
This is also served with rice and ghee.
Another way to serve this is . Mix this powder[ as much as you need] in tamarind pulp, diluted. Add a little jaggery, mix well and season with podni. [udad dal, mustared and curry leafs].
These powders , are very handy when we need to serve a very quick meal. And good as a starter too. Served with Goddu Saar.
Some like to eat these powders mixed in rice with Avakai pickle.In tradional house holds these powders were always stored, to eat for the evening meal when one is short of vegetables or when a guest arrives, unexpected.with Udad Roasted pappads.
To make Godu Saar.... fry one table spoon of chana dal, one teaspoon each of pepper and jeera
and a few red chillies. Soak a small lime size tamarind . powder the fried incredents to a fine powder. extract the pulp from the tamarind, add as much water as need , add the powder and boil for a few minutes till the raw smell disappears, add salt, season with mustard and hing. If desired a little jaggery can be added.
Tuesday, 7 December 2010
A quick meal.
At some time or other, we need to know some quick to make dishes, especially, if one works or we come home late after shopping etc.
The Recipes i am now noting, my mother used to make, those days, in a coal Sigri.
Brinjal gojju.
One big Brinjol or 4/5 fairly big ones, Tamarind a small lime size, to be soaked, jaggery as per taste, green chillies, curry leaves,udad dal,chana dal a spoofull each, mustard half a teaspoon, quarter spoon of asophotida, oil one table spoon.salt to taste.
Apply a thin film of oil and roast it on he open fire or in micro oven. {after roasting immediately immerse in water} so it can be peeled easily.peel the brinjol and mash it well, extract the pulp from the tamarind and add it to the brinjol paste, add salt and grated jaggery. Heat oil and make the seosoning with the dals and mustard, and hing, lastly add the cut green chillies and pour over the brinjol and mix well.
Pepper Saar/rasam.
Pepper......One tea spoon, Jeera...One teaspoon,Dry fry both till crisp and grind to a powder,Tomatoes Two cut into small peices,one fairly big lime,salt, hing, mustard and oil/ghee for seasoning, In a fairly big vessel pour two cups of water and put in the tomatoes and let it boil till the tomatoes are soft, mash it a bit, add more water if needed add the ground powder salt
and allow it to boil, add the curry leaves and salt. season with the mustard and hing. Add the lime juice and garnish with corriander leaves.
Corriander/Curry leaves Tencha/Raitha
A handful of Coriander or curry leaves, green chillies 3/4 as per taste,Jeera 3/4 tea spoon,Dahi 200ml,salt to taste, hing 1/4 tsp, oil a teaspoon and mustard for seosoning.
Wash the coriander/curry leaves and grind fine with chillies, jeera and salt to a fine paste, mix this ground paste in dahi add salt, mix well season with mustard and hing. Serve with rice and pappad, fried/roasted.
The above recipe can be made quickly and is filling.
If one has the time a chutney can be made.
1) This Corriander or Curry leaves can ground with Coconut and salt with a little Dahi and stored. this will last for a week 10 days.
2) Sooji/Rava can be fried to a Golden co-lour and stored.
3) In a kadi pour oil and make the seasoning as far Uppit, add green chlli, curry leaves add the Rava/Sooji and fry well, and store when cool. When ever needed heat a little oil and saute some onions Add the necessary amount of water, boil and salt and the prepared as much as you need and stir well, reduce heat and cook for few minutes and your Uppit is ready.
The above Rava mix can be used for Rava Idli - to the Rava add salt fresh ginger and curry leaves dahi and little baking soda and make idlis.
The Recipes i am now noting, my mother used to make, those days, in a coal Sigri.
Brinjal gojju.
One big Brinjol or 4/5 fairly big ones, Tamarind a small lime size, to be soaked, jaggery as per taste, green chillies, curry leaves,udad dal,chana dal a spoofull each, mustard half a teaspoon, quarter spoon of asophotida, oil one table spoon.salt to taste.
Apply a thin film of oil and roast it on he open fire or in micro oven. {after roasting immediately immerse in water} so it can be peeled easily.peel the brinjol and mash it well, extract the pulp from the tamarind and add it to the brinjol paste, add salt and grated jaggery. Heat oil and make the seosoning with the dals and mustard, and hing, lastly add the cut green chillies and pour over the brinjol and mix well.
Pepper Saar/rasam.
Pepper......One tea spoon, Jeera...One teaspoon,Dry fry both till crisp and grind to a powder,Tomatoes Two cut into small peices,one fairly big lime,salt, hing, mustard and oil/ghee for seasoning, In a fairly big vessel pour two cups of water and put in the tomatoes and let it boil till the tomatoes are soft, mash it a bit, add more water if needed add the ground powder salt
and allow it to boil, add the curry leaves and salt. season with the mustard and hing. Add the lime juice and garnish with corriander leaves.
Corriander/Curry leaves Tencha/Raitha
A handful of Coriander or curry leaves, green chillies 3/4 as per taste,Jeera 3/4 tea spoon,Dahi 200ml,salt to taste, hing 1/4 tsp, oil a teaspoon and mustard for seosoning.
Wash the coriander/curry leaves and grind fine with chillies, jeera and salt to a fine paste, mix this ground paste in dahi add salt, mix well season with mustard and hing. Serve with rice and pappad, fried/roasted.
The above recipe can be made quickly and is filling.
If one has the time a chutney can be made.
1) This Corriander or Curry leaves can ground with Coconut and salt with a little Dahi and stored. this will last for a week 10 days.
2) Sooji/Rava can be fried to a Golden co-lour and stored.
3) In a kadi pour oil and make the seasoning as far Uppit, add green chlli, curry leaves add the Rava/Sooji and fry well, and store when cool. When ever needed heat a little oil and saute some onions Add the necessary amount of water, boil and salt and the prepared as much as you need and stir well, reduce heat and cook for few minutes and your Uppit is ready.
The above Rava mix can be used for Rava Idli - to the Rava add salt fresh ginger and curry leaves dahi and little baking soda and make idlis.
Friday, 2 April 2010
Nuchina Unde Huli / Sandige Huli.
This dish with gravy is so called because , in most houses , some years back,people used to buy Full Tur, mix it with red mud, and make a heap of it and sprinkle water over it for three days, on the fourth day the tur will star to sprout. . At this time it is separated and dryed. When it fully dryed it would be cleaned of the and milled to be made into dal. during this process , a small portion of it will become broken. This was kept by to be used for making , ambode and sandige huli. This is the reason the it got the nuchina huli. In Kanada Nuchu means, small broken peices.
Recipe for the sandige huli.
Tur Dal.......... one cup, coconut scraping .....1/2 cup, Soak a small lemon size tamarind and extract the juice, red chillies ........6/7, green chillie.....3/4 as per taste, ginger.... one inch peice,jaggery .... a little, jeera...........one tea spoon,salt to taste. curry and corriander leaves.
Soak the dal for at least one hour with the red chillies. grind this along with other incredents except tamarind , curry leaves and corriander. add this and cut fine to the paste mix it well. Keep a about two table spoon of the paste aside. With the rest make equal size balls [or a littlle longish] as desired and steam it in a idly cooker. Grind the the paste kept by to a fine paste.
Dilute the tamarind extract to desired quantity add haldhi powder and a little more salt.When the dal balls have boiled, add the the fine paste to the tamarind water and bring it ti a boil, add the balls and boil for a few minutes. Remove from fire and seoson with mustard and hing. THis is eaten with rice. Adjust the chillies to taste more or less.
Recipe for the sandige huli.
Tur Dal.......... one cup, coconut scraping .....1/2 cup, Soak a small lemon size tamarind and extract the juice, red chillies ........6/7, green chillie.....3/4 as per taste, ginger.... one inch peice,jaggery .... a little, jeera...........one tea spoon,salt to taste. curry and corriander leaves.
Soak the dal for at least one hour with the red chillies. grind this along with other incredents except tamarind , curry leaves and corriander. add this and cut fine to the paste mix it well. Keep a about two table spoon of the paste aside. With the rest make equal size balls [or a littlle longish] as desired and steam it in a idly cooker. Grind the the paste kept by to a fine paste.
Dilute the tamarind extract to desired quantity add haldhi powder and a little more salt.When the dal balls have boiled, add the the fine paste to the tamarind water and bring it ti a boil, add the balls and boil for a few minutes. Remove from fire and seoson with mustard and hing. THis is eaten with rice. Adjust the chillies to taste more or less.
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