Bhendi fry (Ladies finger)

  (bhendi) 500gm
asafoetida   a pinch
cumin seds   1/2 tsp
onion medium   1
chilli powder  1/2 tsp
corriander powder 1/2 tsp
garam masala powder 1/2tsp
amchur powder    (dried mango powder) 1/4tsp
corriander leaves 2tblsp

Wash the bhendi well and wipe it with a towel. Cut the bhendi in lond 1/2 inch diagonal pieces.
Heat the oil in a kadai, add the asafoetida and cumin seeds when they begin to change colour ,add the onion.Saute till light brown.Add the bhendi and cook,stirring continously over low heat till lightly browned.
sprinkle the salt,shilli powder,corriander powder,garam masala powder and amchur over the bhendi and toss well.Cook for one minute longer.Serve immediately,garnished with corriander leaves.

Banana Fritters

bananas 2
maida   
sugar
salt
curd


Mash the banans well with a fork and then add the maida slowly add some sugar and salt and keep the consisency thick .Add a table spoon of curd .Take a kadai and add oil once it is hot add a tablespoon of this batter in the hot oil. Keep it on slow fire .Once it is fried on one side turn it.Let it become light brown in colour.It can be fried and kept in a box and eaten the next day but it is best when it is hot.A nice tea time snack .

Sardine gravy

This is called in konkani " Vour Pondha" Oozo .This is made in a clay pot and on top they cover it and  live coals are put on top so it is cooked from top and bottom.Since we cannot do it like this it can be done in the cooker.

10  mackerals or sardines
chillies  20
jeera      1/2 tsp
turmeric  1/2 tsp
ginger     an inch
pepper corns  4 to 5
tomato   1

Grind all the above ingredients adding little vinegar .Take around 4 big onions and cut it into rounds  2 green chillies and 1pod of garlic .In the cooker add some oil and fry the onions and once it  softens add the chillies and garlic .Let it fry for some time , now add the ground masala and keep frying it . Add some water after washing the mixer, and keep the consistency medium. Now add 3 big tomatoes cut in rounds and add some salt . Let it boil for some time check for salt and sournes. It should be spicy and sour . Now add the fish and close the cooker and keep it for 15mins .After 15mins open the cooker and check for salt and vinegar.Serve hot with boiled rice.
 

Button mushrooms with cashew paste and yogurt

Fresh button mushroom  600 gms.
corriander leaves chopped  1cup
cardamoms green    5
cloves                      5
cinnamon                 1 inch stick
bay leaf                    1
mace                         a pinch
boiled onion paste   2/3 cup
ginger paste             4tsp
garlic  paste             4tsp
green chillies           4
red chilli powder     1tsp
corriander powder    1/2 tsp
yoghurt                     11/2 cup
salt
cashew nut paste       3tblsp
ginger cut in thin strips  11/2inch

Blanch the mushrooms in hot water for two minutes. Drain.
Heat the oil in a kadai, add the green cardamom ,cloves ,cinnamon,bay leaf and mace and saute over medium heat till fragrant.
Add the boikled onion past and saute for two to three minutes. Add the ginger and garlic past and continue to saute for a while. Add the green chillies and saute for half a minute.
Add the chilli powder and corriander powder and stir for half a minute.
Remove from heat and stir in the yogurt and salt. Return the pan to the heat. Add around three-fourth cup of water and bring to a boil. Lower heat and simmer for two to three minutes.
Add the mushroom and three-fourth cup of corriander leaves and simmer for two or three minutes. Transfer to a serving dish and garnish with remaining corriander leaves and giniger strips.
Serve hot with steamed rice or rotis.   

Mixed vegetable gravy

Vegetables of your choice preferably 1 potato,1 green capsicum, 2carrots, a hand full of green peas,  1onion, a few florets of cauliflower.

Ingredients

Onion 1
Jeera  a pinch
oil
chilly powder.  1tsp
cashew nuts    10
tomato           2
ginger         1 inch
garlic           4 pods
corriander leaves  handfull
lemon

Procedure

Take some oil in a vessel and once the oil is hot add some cumin and once it changes colour add the onion.Saute it  add the potato, carrot, green peas , cauliflower and capsicum. Keep tossing it for sometime till the vegetables are cooked. Sprinkle some salt .

In another pan fry one onion, add the ginger and garlic and keep frying add the cashew nuts and tomatoes.Let it fry well. Once it is fried remove it from the fire and let it cool. Grind this to a fine paste with chilly powder and  add it to the vegetables. Add some water depending on the consistency you require.Add some salt and cover it for some time .Add some lemon juice and finally garnish it with corriandr leaves.Serve hot with rotis.






 

Masala Dosa

Masala Dosa

Boiled rice  2 cups          

                                        

Udith dhal   1/4 cup

methi           6 to 7

beaten rice   2 handfuls

salt

Potato bhaji

Potato     3 medium size

Onion      1 "

Green chillies 3

Ginger             1inch

lemon

kadipatha

chana dhal

mustard

salt

Red chutney for the dosa

Red chillies     10

Chana dhal     a fistful( roasted)

Onion                 1

Garlic                 4 flakes

Tamarind           small cherry size ball

Salt

Oil
Roast the long red chillies on a hot tawa with a little oil. Grind the chillies along with other ingredientsto a smooth paste using little water.

Green chutney.

coconut grated   6tablespoons
chana dhal          3 heaped tablespoons
tamarind             llittle
green chillies      3
garlic                  2 pods
salt

grind this with very little water. Taste and adjust the salt.

Procedure

Wash the rice well and soak it with plenty of water. Add methi seeds to the soaked rice and add the udith dhal and let it soak for 3 to 4 hours. After the rice is soaked grind the rice it shoud be a thick consistency. Add salt and little sugar to the batter. You can omit the sugar if you want. Once the batter is ready keep it for fermentation for 3 to 4 hours.

After fermentation use a thick pan used to fry dosa. Let the pan become really hot and add a ladle full of batter spread it in a circular motion and make it as fine as possible.Once fried put the red chutney on the dosa and sprinke some ghee and then put the potatoe bhaji and fold it.Serve it with sambhar and green chutney.

Carrot cake

Butter 250 gms
Maida 500 gms
Eggs    4
Sugar   250 gms
Baking powder 2tsp
Carrot  grated    4medium sized
Walnuts    handful
Raisins     handful
Condensed milk  1/4 cup
Evaporated milk 1 tin
Oven temperature 160 degrees for 45 mins

Grease a baking tray and mix the butter with the sugar and let it become light and creamy.Add the eggs slowly with the maida which has been mixed with the baking powder. Slowly keep mixing it with the beater .Once all the maida is used and the batter is mixed well, add the condensed milk and t evaporated milk and once again mix it ,now you can use a wooden spoon.Now add the carrot which has been grated.Finally add the walnuts and the raisins and mix it well but slowly.Pour it in a baking tray and bake it for 45 mins.

Fish Biryani

Fish biryani can be made with Surmai (king fish) or Black pomfret .

Wash the fish . Make a paste with cumin powder, chilly powder , turmeric ,salt and vinegar.Marinate the fish with this paste for an hour then fry it and keep it aside .

Fish  500gms
Basmati rice 500gs
Onions     5
Capsicum 2
Cinnamon 2 small pieces
Cloves       4
Cardamom  4
Chilly powder 1tsp
Curry powder or Mehran masala powder  2tblsp
Tomatoes   5
Potatoes      3
Oil
Salt

Take oil in a wide pan once it is hot  add the finely chopped onions and keep sauteing it , add the capsicum and fry it along with the onions . Once it softens a bit add the chilli powder and the masala powder.Add salt. Let it fry for sometime till the raw smell disappears. Add the tomatoes which have been cut into rounds and lightly fry it along with the masala.A little water can be added for extra gravy, Check for salt and add the fish very slowly and put this masala from the pan over the fish and cover it for a few minutes.Once the masala and fish is mixed well remove the pan from the fire.
Now fry the potatoes which have been cut in round slices and add some salt .

In another vessel take some oil and add the cinnamon,cloves and cardamom. Then add the rice which has been washed .Add double the quantity of water and add salt .Once it is boiled make the layers with the rice and the fish masala and the potatoes and keep it on slow fire with a tava underneath  .After 15mins switch off the gas and let it stand for another 15 mins. Serve the fish biryani with raita (curd and cucumber salad).
 

Baby Potatoes with Groundnuts and Sesame

Baby potatoes  750 gms
Sesame seeds   1tbls
ground nuts      2tbls coarsely crushed
Cumin seeds     1tsp
green chillies    4
ginger                1inch
garlic paste        1tblsp
roasted cumin powder 1tsp
chilli powder       1tsp
grated coconut     11/2 tblsp
garam masala powder 1tsp
lemon juice          2tsp
corriander leaves  2tblsp
















1. Parboil the unpeeled potatoes in salted water and set aside.

2.Heat the oil in a kadai and add the cumin,green chillies and ginger. When the seeds begin to   
    change colour,add the garlic paste and saute for two or three minutes.Add the potatoes and toss
   well.

3. Add the sesame seeds,peanuts,roasted cumin powder,coconut and garam masala powder.Adjust salt.

4.Continue to cook for five minutes,tossing continously. Stir in the lemon juice.

5. Serve hot,garnished with corriander leaves.