KARTHYA PHODO(BITTERGOURD CURRY)

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)

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 THAMBAALI(SALTED MANGO CHUTNEY)

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.

Kuvnya Pittiye Duddhaali(Arrowroot Halwa)

Kuvnya Pittiye Duddhaali(Arrowroot Halwa)

Arrowroot powder is available in the markets. This is very good for the health of the digestive system. Preparing halwa out of it, is a simple procedure. It is also very tasty.

KUVNYA PITTIYE DUDHALI

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

arrowroot powder-1cup,

sugar-1cup,

cardamom powder-1/2tsp,

tender coconut(adsar) scrapings-1/2cup,

milk-1cup(optional).

Method:

Dissolve arrowroot powder in two cup of water and one cup of milk (or 3cups of water).

Add sugar and mix well.

Cook in a pan.

Keep on stirring continuouly till the mass starts thickening.

Add the coconut scrapings and continue to cook till it comes to the halwa consistency.

Add little ghee for flavourand mix it.

Mix cardamom powder.

Spread it on a ghee-greased plate.

On cooling, cut into pieces.

Sukkeileli Miryasaang(Green Chillies-Dried)

Sukkeileli Miryasaang(Green Chillies-Dried)

Green chillies can be seasoned, dried and stored. On deep frying, it goes well with curd rice, pej, etc.

Ingredients:

green chillies-200gms,

tamarind-1 lemon size,

hing powder-1/2tsp,

salt-2tbsp.

Method:

Soak the tamarind in 3 cups of water for an hour.

Squeeze and  filter the tamarind water. Add salt and hing and mix well.

Wash the chillies in water, prick them with a needle to make small holes to enable absorbtion of tamarind solution and put them in the tamarind solution.

Mix well and keep it overnight.

Next morning, remove the chillies and spread them on a plastic sheet and dry in the sun for the whole day.

In the evening, put the dried chillies again in the already prepared tamarind solution  and leave it overnight.

Remove the chillies, next day morning and again dry it in the sun, the whole day.

Repeat this process, till all the tamarind solution is completely absorbed by the chillies.

On completing the above process, dry the chillies, until they are fully done.

After fully dried, store them in an airtight container.

It can be deep fried and used as and when required, along with ordinary meal, in place of papad, curd rice, pej, etc.

Ponsat(Ripe Jackfruit Pulp-Dried)

Ponsat(Ripe Jackfruit Pulp-Dried)

In summer season, jackfruit is available in plenty. Many people savour the ripe fruit which is very delicious. For 0ff-season, the pulp of the fruit can be dried and kept, so that it can be consumed as a sweet whenever someone wants to enjoy it.

Ingredients:

ripe jackfruit-500gms(completely cleaned and de-seeded)

sugar-!/2cup.

Method:

Cut the fruits into pieces and grind in the mixer along with sugar, using a little water (just enough to grind).

Spread on a plastic sheet to 1cm thickness. Dry it in the sun till it is fully done.

Cut into pieces and store.

Note: Take care to dry the pulp in a dust-free environment

Ambsat(Mango Pulp-Dried).

Ambsat(Mango Pulp-Dried).

During summer season, mangoes are available in plenty. Besides enjoying them in its fresh avatar, for use during the off-season, pulp can be extracted from mangoes, dried and stored.

Ingredients:

Fully ripe mangoes-10(large).

Method:

Remove the pulp of 2 mangoes and run for a minute in a mixer to get the smooth pulp.

Spread it uniformly on a plastic sheet to 1/2 cm thickness.

Dry it in the hot sun for a day.

The next day, remove the pulp of another 2 mangoes and spread over the first layer. Dry again for the full day.

Repeat the process till all the mangoes are done.

Totally there will be 5 layers.

Then dry the whole mass in 5 layers until fully dried.

Cut into pieces and store.

Can be consumed as a sweet.

Note: The pulp should be kept at a dust-free location for drying.

DUDHVODO(SWEET)

DUDHVODO(SWEET)

A very tasty sweet, mostly prepared when the newly weds come home.

Ingredients:

Thick coconut milk-1cup,

rice flour-2cups,

jagerry-1 1/2 cups,

a pinch of salt,

cardamom powder-1/2tsp,

oil for frying.

Method:

Mix coconut milk and rice flour.

Powder the jagerry, add to it along with cardamum powder and salt.

Knead well.

Keep for 10mts.

Knead again to make a soft dough to the puri consistency. If necessary add little water or rice flour to get the consistency.

Make thick puris, on a flat surface using a thin plastic sheet, by pressing with hand.

Heat oil in a pan and deep fry the puris to golden brown.

When one side is done, turn to the other side and fry again, till done.

The dudhvodos are ready.

UPRA VODO(SWEET SNACK)

UPRA VODO(SWEET SNACK)

This sweet snack is very tasty and easy to prepare. All age groups should be able to relish it.

Ingredients:

Ripe nentra banana-1,

jagerry-1 cup,

rice flour-2cups(approx),

chilli powder-1/2tsp,

cardamom powder-1/2tsp,

a pinch of salt,

oil for frying.

Method:

Mash the banana well.

Add jagerry, chilli powder, cardamom powder, salt and mix well.

The jagerry should be thoroughly mixed.

Add rice flour and make a soft dough. Little water can be added to get the proper consistency. If the dough turns out very soft, little more flour can be added to have a proper consistency to be able to cull out small balls out of it and roll out puris properly.

Make thick small puris using a thin plastic paper sheet, smeared with oil on the top.

Deep fry in oil  to a brown texture. Fry both sides. Collect them over a large paper towel piece.

Vodo is ready.