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GABYA GHASSI(BANANA STEM CURRY)

Banana stem has many medicinal values.It provides the requisite fibre and aids digestion, helps dissolve stones in  kidneys etc. It can be used raw or cooked. Raita using raw stem(see prabhaskitchen recipe list) is very tasty. Given below is a side dish with cooked stem.

The stem has to be de-threaded, before use.  Cut the stem into slices. While cutting, roll the thread that appears by rolling them on the left hand fingers. After removing the threads, cut the slices into small pieces. These pieces are ready for cooking.

Ingredients:

turdal-1/2cup,

Stem pieces-1cup,

coconut scrapings-1/2 cup,

red chillies-2,

turmeric powder-1/4tsp,

sol-a small piece(drarmya sol/cocum /tamarind),

mustard seeds-1tsp,

urid dal-1tsp,

curry leaves-a few,

salt to taste,

oil-1tsp.

Method:

Cook the dal in a presure cooker to a soft texture.

In a pan, cook the stem pieces, using a cup of water, for 5 mts.

Grind masala with coconut, red chillies and turmeric powder and make a smooth paste.

Add salt, sol and the masala to the cooked stem and boil for 5mts.

Add the dal and if necessary, add little water to bring it to the required consistency.

Just cook for another minute and remove from flame.

Season with mustard, urid dal and curry leaves in oil.

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KALLYA APPO(SKINNED URAD DAL APPAM)

This is a snack made with skinned urad dal(dal with chilka) instead of the usual white(de-skinned) dal. Besides being fibrous, it is also nutritious. The batter is slightly dark in colour because of the dal skin. It tastes very good.

KALLYA APPO

Ingredients:

skinned(black) urid dal-1/2cup,

boiled rice-1cup,

raw rice-1/2cup,

jeera-1tsp(crushed),

pepper-1tsp(crushed),

salt to taste,

oil for frying the appams.

Method:

Soak the dal and rice for 5 hrs separately.

Both the rice varieties can be combined together for soaking.

Grind the dal to a smooth texture as is being ground for dosa.

Grind rice to a coarser texture.

Add salt, pepper and jeera and mix well.

Ferment the batter for 6 hrs.

Heat appam pan(pan with appam depressions), put little oil in all depressions and pour the batter to 3/4 level in each depression.

Keep the flame on medium.

When one side is done, turn to the other side in the hollow itself, by using a pointed needle, similar to the knitting needle.

When done, remove the appams.

Repeat the process till the batter is exhausted.

Can be served with sambar, chutney or any other hot and spicy curries.

NONCHE AMBYA HUMMAAN(SALTED MANGO DISH)

Whenever fresh mangoes are not available during the off-season,the preserved salted mangoes become handy to prepare a quick spicy side dish to be served with rice, pej(rice kanji), chappatis,etc.

Ingredients:

salted mango-1(medium),

red chilly powder-2tsps,

turmeric powder-1/4tsp,

hing-1/8 tsp,

urid dal-1tsp,

methi seeds-1/4tsp,

mustard seeds-1 tsp,

oil-2tsps,

curry leaves-a few.

Method:

Cut the mangoes into small pieces.

In a pan, heat oil, add mustard and after it splutters, add the urid dal and methi fry a little.

Add chilly powder, turmeric powder, hing, cut mangoes, curry leaves and little water.

Cook for 5 mts.

Remove from flame .

Note:

1.Additional water can be added to get the required consistency.

2.One  tsp of coconut oil can be added as per choice.

3.Normally, additional salt may not be required as the mangoes are already seasoned with enough salt. If found necessary, a bit of salt can be added to get the required individual taste.

KARTHYA PHODO(BITTERGOURD CURRY)

This curry will go well with rice, pej or dosa/idli.

Ingredients:

bitter gourd-250gms,

tamarind-size of a small lemon

red chillies-5,

turmeric powder-1/4tsp,

hing-1/8tsp,

coconut oil-2tsps,

salt to taste.

Method:

Clean and cut the bittergourd into medium elongated pieces.

Cook the veg. in the pulp of tamarind and salt. Use sufficient water for cooking.

Grind masala with chillies, turmeric and hing.

Add it to the veg. and boil well, till it becomes semi-dry.

Remove from flame, add coconut oil and mix well.

AMBYA PAARI POLO(MANGO SEED DOSA)

We normally throw away the the seeds of mango after eating the fruit. But the kernels of these seeds are nutritious and also have medicinal values.

There are some preparations made out of mango kernels. One such is given below.

Ingredients:

mango kernel paste-1cup,

dosa batter-4cups(see dosa in the recipe list)

Note: The fresh seeds have bitter taste. In order to get over this, remove the hard shells  of the mango seeds. Soak the kernels in water for the full day. Next day, change the water. This is to be done for 7 days. Then, grind these kernels to a fine paste, adding little water.

Method:

Mix the mango kernel paste and the dosa batter well.

Dosas can be made with this batter just like the normal dosas.

Can be served with sambar, any chutney, thiksani humman or any other hot and spicy side dishe.

Nonche Ambya Tambaali(Salted Mango Chutney)

This chutney is very tasty and goes well with rice, dosa, chappatis etc.

Ingredients:

salted mango-1 small(for salted mango refer recipe list)

coconut scrapings-2cups,

hing-a pinch(optional)

red chillies-5(fried in little oil)

mustard seeds-1tsp,

oil-1tsp,

curry leaves-a few,

salt(only if it is essentially required-must be very cautious on this ).

Method:

Grind coconut, mango(cut into pieces)   and chillies together to a fine paste.

Season with mustard, hing and curry leaves in oil.

Adsara Undi

ADSARA UNDI(STEAMED BREAKFAST)

This is a breakfast item, generally prepared on some festival days. It can be revisited on normal days also, depending upon the affinity for this item.

Ingredients:

raw rice-1cup,

boiled rice-1cup,

jeera-1/2tsp,

coconut scrapings-1cup,

salt to taste.

Method:

Soak both varieties of rice together for 4 hrs.

Grind the soaked rice along with coconut and salt.

Add a little water to make a normal batter  or a bit watery than the dosa batter.

Mix the jeera.

Pour the contents in a deep pan.

Cook the batter, keeping it stirring, to the upma consistency.

Remove from flame.

On cooling, knead it a soft dough, using hands.

Make small cylindrical shapes or round balls out of it and steam for 5 to 8 mts.

Undis are ready.

Can be served with chutney, pickles, thiksaani hummaan(hot and spicy curry), sambar, etc.

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