Chickpea Stir Fry.

Chickpea stir fry is a simple and delicious dish made with cooked Chickpeas adding Onion, Ginger, Garlic, Green chilly and other spice powders and goes well as a side dish with rice, chapathi etc.

The following ingredients are needed to prepare Chickpea Stir Fry.

Ingredients:-

Chickpea.  -1cup
Salt.           - to taste

For Seasoning:-

Cooking oil.      - 2tsp
Mustard seeds. -1tsp
Onion.               -1 medium size
Green chillies.   -2
Ginger.               - a small piece
Garlic.                - 2
Curry leaves.     -1spring

For Masala powder:-

Coriander seeds. -1tsp
Black Pepper.      -10
Cumin seeds.       -1tsp

Instructions:-

Wash and soak Chickpea in water for 8 hours.Pressure cook the soaked Chickpea adding required water for 5 whisles on medium flame and keep aside.

Peel the skin and crush the Ginger piece and Garlic and keep aside.

Heat a pan and dry roast Coriander seeds, Black Pepper and Cumin seeds (Jeera). When little cooled grind the above roasted ingredients to a little coarse powder. Keep aside the ground Masala powder.

Wash and slit Green chillies lengthwise and keep aside.

Peel and finely chop Onion and keep aside.

Method:-

Heat 1 tsp Cooking oil in a pan and splutter Mustard seeds and saute well.

Add crushed Ginger piece and Garlic and saute well till the raw smell of the Garlic goes off.

Add slit Green chillies and Curry leaves and saute well and fry in oil.

Add finely chopped Onion and saute well until the Onion pieces become translucent.

Add the cooked Chickpea and required Salt into the pan and mix well. Cover the pan with a lid and cook for 2 minutes on low flame.Stir in between.

Add the coarsely ground Masala powder and mix well till all the water from Chickpea evaporates. Saute well and switch off the flame.

A tasty and delicious Chickpea Stir Fry is ready to serve as a side dish with rice, chapathi etc.

Gooseberry Coconut Masala Curry (Avale Kadi) / Konkani Recipe.

Gooseberry Curry (Avale Kadi) is a Konkani style Coconut based Masala gravy made with Butter milk and Mustard seeds, Curry leaves seasoning in Coconut oil.You can also make this recipe with brined Gooseberries.

The following ingredients are needed to prepare Gooseberry Curry [Avale Kadi].

Ingredients:-

Goose berry.       -5 fresh or brined
Salt.                    -to taste.
Butter milk.        -1/2 cup (sour)
Hing powder.      -1/2tsp
Coconut grating. -1cup
Red chillies.        - 6

For Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -5
Curry leaves.   -1spring

Instructions:-

Wash and chop the Gosseberry into small pieces and discard the seeds.Keep aside.

Peel and chop Garlic cloves into lengthy pieces and keep aside.

Roast dry Red chillies in little oil and keep aside.

Grind the Coconut grating, roasted Red chillies along with chopped Gooseberry pieces to a fine paste adding little Water and keep aside.

Method :-

Transfer the ground Gosseberry Coconut Masala paste in a cooking vessel .

Add required Salt.Mix well and boil the ground Gooseberry Masala paste adding 1 cup of Water for 2 minutes.

Add Hing powder and mix well.Boil for a minute and switch off the flame.

When cool ed add the sour Butter milk and mix well.

Heat Coconut oil in a pan for seasonind and splutter Mustard seeds and saute well.

Add Curry leaves and fry in oil and switch off the flame.

Add the above seasoning into the Gooseberry Curry in the cooking vessel.

A lip smacking and yummy Gooseberry Curry is ready to serve with Rice.

Mixed Vegetable White Kurma.

White Kurma is a tasty and delicious mixed vegetable gravy cooked in ground coconut masala paste and goes well as a side dish with Chapathi, Phulkas, Parathas, Idiyappam, Rice etc.

The following ingredients are needed to prepare Mixed Vegetable  White Kurma.

Ingredients:-

Green peas.-1 cup
Potato.        -1medium size
Carrot.        -1medium size
Beans.        -10
Salt.            -to taste.
Corn flour.   -2tsp


For grinding the Coconut Masala Paste:-

Grated Coconut.   -1cup
Green chillies.       -3
Ginger.                   -a small piece
Cashews.              - 8
Poppy seeds.        -3/4tsp
Cinnamon.            - a small stick
Cloves.                  -2
Cardamom pods.  -2
Fennel seeds.       -1tsp

For Seasoning:-

Coconut oil/ oil. -2tsp
Cumin seeds.    -1tsp
Curry leaves.     -1spring
Onion.                -1 medium size


Instructions:-

Wash and soak Green peas in water for 8 hours or overnight and pressure cook for 2 whistles and keep aside.

Peel wash and finely chop the Onion and keep aside.

Remove the skin, wash and chop Carrot and Potato into 1inch lengthy pieces.Trim both the ends,wash and chop Beans into 1inch lengthy pieces.In a vessel boil the chopped Carrot, Beans and Potato pieces adding required water and a pinch of Salt.It shoulbd be half boiled vegetables and do not over cook and keep aside.

In a small bowl add Corn flour and little Water.Mix well and make a slurry without lumps and keep aside the Corn flour mixture.
Remove the outer skin, wash and crush a small Ginger and keep aside.

Soak 8 Cashewnuts in hot water for 15 minutes.Drain the water and keep aside.

Grind grated Coconut along with Poppy seeds, soaked Cashew nuts, Cinnamon, Cloves, Cardamom, Fennel seeds, crushed Ginger and Green chillies adding little Water to a fine paste and keep aside.


Method:-

Heat Coconut oil or Cooking oil in a pan and splutter Cumin seeds. Saute well.

Add Curry leaves.Saute well and fry in oil.

Add finely chopped Onion and a pinch of Salt and mix well.Saute well until the Onion pieces become translucent.

Add the ground Coconut masala paste and mix well and cook for 3 minutes on low flame till the raw smell of the ground Masala paste goes off.

Add the boiled vegetables (Carrot,Potato,Beans and Green peas) and 1cup of water from the vessel Mix well and boil for a minute.

Add the Corn flour mixture from the small bowl and mix well.The gravy becomes thick..Add enough water to make it to the consistency required.Boil for a minute and then switch off the flame.

A tasty and delicious White Kurma is ready to serve hot with Chapathi, Phulkas, Parathas, Roti or Rice.






Other Related Post from this blog :-

Veg.Kurma / Vegetable Korma.
http://konkanicookbook.blogspot.com/2017/12/veg-kurma-vegetable-korma.html?m=1 

Veg.Kurma/ / Vegetable Korma.

Soft Sandan (Steamed Rice Cake) using Kerala Matta Rice [Konkani dish]

Sandan is a Konkani dish.Soft Sandan is a special Konkani style soft, healthy and tasty Steamed Rice Cake made using Kerala Matta Rice/ Red Rice. Sandan is served as a breakfast dish with Chutney or Sambar in konkani homes.

The following ingredients are needed to prepare Soft Sandan [Steamed Rice Cake] using Kerala Matta Rice / Kerala Red Rice.

Ingredients:-

Idli Rice.                      -2 cup
Kerala Matta Rice.       -1/4 cup
Whole white Urad dal. -1/2cup
Methi seeds.                  -1/4 tsp
Salt.                                -2tsp

Instructions:-

Wash Idli Rice and soak in water for 3 and 1/2 hours.Keep aside.

Wash and soak Kerala Matta Rice in water for 3 and 1/2 hours and keep aside.

Wash and soak whole White Urad dal and Methi seeds together in 1cup of Water for 3 and 1/2 hours and keep aside.

Grind the soaked Urad dal and soaked Methi seeds together to a smooth and fluffy batter adding the soaked water little by little.The batter should be thick.Transfer the ground batter to a vessel.

Grind the soaked Kerala Matta Rice to a smooth paste and then add the soaked Idli Rice little by little into the grinder and grind together to a smooth batter adding very little water.Transfer the ground rice batter to the vessel.

Add Salt and mix well both the batters in the vessel together for 3 minutes using your hands.

Keep the vessel in a warm place to ferment the batter for 12 hours or overnight.

Method:-

Mix well the fermented batter with a laddle.

Grease small steal bowls or steal plate with little oil.

Pour the batter into the steal bowl or steal plate.

Boil required water in the steamer.Keep the steal bowls /plate filled with batter on the steamer plate. Close the steamer with lid and steam cook for 12 minutes.When cooked well switch off the flame.

When little cooled demould the steamed Sandan / Rice cake from the steal bowl / plate.

Very tasty and healthy Soft Sandan  [Steamed Rice Cake] using Kerala Matta Rice is ready to serve with Chutney or Sambar.

Try the recipe and enjoy the healthy breakfast.

Instant Coconut Ladoo using Desiccated Coconut.

A very delicious,sweet and instant Coconut Ladoo made using desiccated Coconut, Sugar, crushed Dry Fruits, Milk, Ghee and Cardamom powder.

The following ingredients are needed to prepare Coconut Ladoo.

Ingredients:-

Desiccated Coconut.          -2cup
Sugar.                                 -1/2cup
Milk.                                   -5tbsp
Cardamom pods.                 -5
Dry fruits (Cashew,Badam).-few
Ghee.                                    -2tbsp

Instructions:-

Chop and crush the dry fruits in a blender and keep aside.

Peel the skin and crush the Cardamom pods to make Cardamom powder and keep aside.

Method:-

Heat Ghee in a pan on mediim flame and add the crushed Dry Fruits and saute well for a minute.

Add Desiccated Coconut and saute well.Stir continuously for 3 minutes.

Add Sugar and stir well with the Desiccated Coconut.

Add boiled and cooled Milk and mix well.

The Sugar starts to melt and the mixture begins to thicken.Stir continuosly.

Add crushed Cardamom powder and mix well and switch off the flame.

When the mixture cools take small portions of the mixture and roll into round balls immediately and coat the balls with Desiccated Coconut.

A delicious and instant Coconut Ladoo is ready to serve as a sweet.

Colocasia Stem Dal Curry / Taro Stem Dal Curry.

Colocasia Stem Dal Curry also known as Taro Stem Dal Curry is a very tasty and delicious curry goes well as a side dish with  hot steamed Rice.

The following ingredients are needed for preparing Colocasia stem Dal Curry/Taro Stem Dal Curry

Ingredients:-

Colocasia stems.  - 20
Split Green gram. -1/2cup
Tamarind.              - a marble size.
Hing powder.        -1tsp
Mustard seeds.      -1tsp
Red chillies.           -3
Coconut grated.      -2tbsp
Coconutoil/Oil.       -1tsp 
Salt.                         -to taste

Instructions:-

Colocasia Stems / Taro Stems.

Wash clean and remove the outer skin of the Colocasia (Taro) stems and chop into small pieces and keep aside.

Wash and pressure cook the Yellow Moong dal with 1/2 cup of Water for 1 whistle and keep aside.

Method:-

Heat Oil in a pan and splutter Mustard seeds and saute well.

Add Red chillies broken into halves and fry in oil.

Add the chopped Colocasia stems, Tamarind pulp, Salt, little water and Hing powder.Mix well and cook till the Colocasia Stems become soft on low flame.

Add the cooked Split yellow Green gram and mix well with the cooked Colocasia stems.Cook for 2 minutes and switch off the flame.

Add grated Coconut over the Curry.

A delicious Colocasia stem Dal Curry is ready to serve with hot steamed Rice.

Vitamin Leaves Chutney

Vitamin Leaves / Sweet Leaf also known as Vitamin Cheera / Madura Cheera  in Malayalam has so many health benefits.Vitamin Leaves are packed with nutrients, minerals and vitamines.Consuming cooked Vitamin Leaves are good for health espicially very good for diabetic patients. 

The following ingredients are needed to prepare Vitamin Cheera Chutney:-

Ingredients:-

Vitamin Leaves.    -1cup tightly packed.
Coconut grated.    -1cup
Dry Red Chillies.   - 6
Cumin seeds.        -1/2tsp
Hing powder.         -1/2tsp
White Sesame.      -1/2 tsp
Tamarind.              - a marble size
Salt.                       -to taste
Cooking Oil.           -1tsp


For Seasoning:-

Coconut oil.      -1tsp
Mustard seeds. -1tsp
Red chillies.      -2 (broken into halves)


Instructions:-

Remove the Vitamin Cheera leaves from the stems.Discard the stems.Wash the Vitamin Leaves in water and keep aside in a colander to drain.

Method:-

Heat Oil in a pan and add dry Red chillies and saute well.

Add Cumin seeds, Sesame seeds and saute well.

Add Hing powder and Vitamin Cheera leaves and saute well and cook for 3 minutes on low flame.

Switch off the flame  and allow the cooked Vitamin Leaves  mixture to cool.

Grind the grated Coconut,Tamarind and required Salt along with the cooked Vitamin Leaves mixture to a smooth paste adding very little water.

Transfer the ground mixture to a bowl.

Heat Coconut oil or any cooking oil in a pan for seasoning and splutter Mustard seeds.

Add broken Red chillies and fry well in oil and switch off the flame.

Add the above seasoning over the ground Vitamin Leaves mixture (Chutney) in the bowl.

A very tasty and delicious Vitamin Leaves Chutney is ready to serve as a side dish with Rice, Idli, Dosa etc.

Colocasia Leaves Chutney

The following ingredients are needed to prepare Colocasia Leaves Chutney.

Ingredients:-

Colocasia Leaves.  -15
Red Chillies.            - 6
Grated Coconut       -1cup
Tamarind.                 - a small lemon size 
Hing powder.            -1/2tsp
Salt.                          -to taste.

For Seasoning:-

Coconut oil/Oil. - 2tsp
Mustard seeds. - 1/2tsp
Red chillies.       -1(broken into halves)

Instructions:-

Wash and clean the Colocasia leaves.Pluck the leafy parts from the Colocasia Leaves leaving out the veins.Discared the vein parts. Finely chop the leafy parts and keep aside.

Soak Tamarind in water and squeeze to get Tamarind pulp and keep aside.


Method:-

In cooking vessel add the chopped Colocasia leaves, Tamarind pulp and 2 cups of water.Boil and cook for 30 minutes in a low flame.Keep aside.

On cooling grind the cooked Colocasia leaves along with grated Coconut, dry Red chillies, Salt and Hing powder to a fine paste and keep aside.

Heat Oil in a wide pan and splutter Mustard seeds and add broken Red chilli halves and fry well.

Add the ground mixture of Colocasia leaves and mix well.Boil for a minute and switch off the flame.

A tasty Colocasia leaves Chutney is ready to serve.

THIKSANI RONTI. [Spicy Diamond Cuts /Spicy Tukdi ] Konkani Snack

Thiksani Ronti is a deep fried spicy snack made with Maida and other spices.Thiksani Ronti/Spicy Diamond Cuts/ Spicy Tukdi is a simple and popular tea time snack prepared in Konkani homes during temple festivals and family functions.

The following ingredients are needed to prepare Tiksani Ronti.

Ingredients:-

Maida (all purpose flour). -2 cup
Red chilly powder.            -2tsp

Turmeric powder.              -a pinch
Black Sesame seeds.         -1tsp
Black Pepper crushed.       -1tsp
Cumin seeds.                     -1/2tsp 

Hing powder.                     -a pinch
Salt.                                    - to taste
Oil.                                     -2tsp (hot to knead the dough)
Water.                                 - as required
Oil.                                     - for deep frying 

Instructions:-

In a mixing bowl add Maida ,Salt, Sesame seeds, Red chilly powder,Turmeric powder, crushed Pepper, Cumin seeds, and Hing powder. Mix well all the above ingredients.(I have add few finely chopped Curry leaves also and it is optional).

Add required Water little by little and mix well and knead the dough.

Pour 2tsp hot Oil into the dough and knead well to make a stiff  and smooth dough and keep aside.Rest it for few minutes.

Knead the dough again and divide into equal balls.

Roll each dough balls into thin Chapathis.

With a Pizza cutter or with a knife cut each thin Chapathi first into lengthy strips and then cut diagonally to make diamond shape. Keep aside.

Method:-

Heat oil in a deep frying pan on high flame.Then keep the oil on medium flame.

With a flat spatula take out the diamond cuts from the rolling board and drop into the hot oil.

Deep fry the Diamond cuts [Ronti] in hot oil on medium flame till crispy and golden brown colour.

Remove the deep fried Diamond cuts from hot oil and transfer to a paper towel to drain out the excess oil.

Thiksani Ronti /Spicy Diamond cuts /Spicy Tukdis are ready to serve as an evening snack with hot tea or Coffee.

When cooled store the deep fried Thiksani Ronti/ Spicy Diamond cuts in air tight container.

Phova Upkari

Poha /Beaten Rice  /Flattened Rice is called Phovu in Konkani.Phova Upkari / Phova Upkeri is a Konkani style evening snack and is a tasty and crispy mixture of roasted thin white Poha with fried Peanuts, fried Red chilly Pappad strips, fried Kerala Pappad strips, fried Green chilly pieces, Curry leaves and other  seasonings.This tasty snack is served with hot tea or coffee.


The following ingredients are needed to prepare Phova Ukkeri / Spicy Poha Mixture.


Ingredients:-

Thin  White Poha / Flattened Rice / Beaten Rice

Thin White Poha.  -2cup
Peanut.                 -1cup
Kerala Pappad.     - 6
Red chilly Pappad - 4 (optional)
Green chillies.        -6
Curry leaves.          -2 Spring
Cumin seeds.         -1tsp
Mustard seeds.       -2tsp
Turmeric powder.    -1/2tsp
Salt.                         - a pinch
Coconut oil.              -2 tbsp


Instructions:-

Heat a wide kadai on medium flame and dry roast thin white Phovu/ Poha for 5 minutes or until crisp and keep aside.

Fry the Peanuts in oil until golden colour and keep aside.

Chop Kerala Pappad into 3/4 inch lengthy strips and deep fry the Pappad pieces in oil and keep aside.

Chop the Red chilly Pappad into 1/2 inch lengthy strips and deep fry in oil and keep aside.(Optional)

Wash, pat dry and chop Green chilly into thin roundels (or slit Green chillies lengthwise into thin pieces) and keep aside.



Method:-

Heat oil in a wide Kadai on medium flame and splutter Mustard seeds and Cumin seeds and saute well.

Add Curry leaves and fry in oil till crisp.

Add chopped Greenchilly roundels or vertically chopped Green chillies and fry in oil till crispy and change its colour.

Add a pinch of Salt and add Turmeric powder. Stir well on low flame and switch off the flame and remove the wide kadai from flame.

Add roasted thin white Poha / Phovu into the wide Kadai and gently mix the Poha using a flat spatula until the Turmeric powder and the seasoning nicely coated with the Poha.

Add deep fried Peanuts, fried Kerala Pappad strips and fried Red chilly Pappad strips into the wide Kadai.Gently and slowly mix well all the ingredients in the wide Kadai using the flat spatula.

Phova Upkari / Phova Ukkeri is ready to serve as  an evening snack with hot Tea or Coffee.

When little cooled transfer the Phova Upkari into an air tight container.

Easy Crepes with Sweet Mango Fillings.

Crepe is a delicious and thin pancakes made with Maida and sweet Mango fillings.This sweet crepe recipe is very simple and easy to prepare.The following ingredients are needed to prepare delicious Crepes filled with Sweet Mango Puree. 

Ingredients :-

For making Mango Puree :-

Mango.                -3
Sugar.                  -1/4 cup
Cardamom pods. -5

For making thin Batter:-

Maida.     -1cup

Milk.      -1cup boiled

Sugar.     -3tsp

Salt.        -to taste.
Essence. -1tsp
Oil.         -1tbsp

Instructions:-

Wash, peel the skin and chop Mangoes into small pieces.

Peel and crush Cardamom pods into powder and keep aside.

In a mixer blender add the chopped Mango pieces, Sugar and crushed Cardamom powder and blend to a smooth paste and keep aside.

In a mixing bowl add the Maida flour, Salt, and Sugar.Mix well. Add Millk and Essence and mix well and make a thin batter.

The consistency of the Maida batter is thin.Let the batter to rest for few minutes.

Method:-

1. Heat a non stick dosa tawa on medium heat and apply little oil on the tawa.

2. Take a ladle full of batter and pour it on the dosa tawa. Spread the batter and make thin crepe.

.

3. When one side is cooked, flip it to cook the other side.

4. Spread little Mango puree on the centre of the Crepe .

5. Spread the Mango paste all over the Crepe.

6. Fold both the sides of Crepe inward.

7. Then fold the top and bottom side of the Crepe.

8.Transfer the folded Crepe on a serving plate and sprinkle little Sugar over it.

9. Prepare the Crepes with the rest of the batter and keep them on a serving plate.

10.Sweet and delicious Crepes filled with Mango filling is ready to serve.

Try the recipe and enjoy the taste of the sweet Crepe.

VAISAMBAL SUKKE (Konkani Recipe) / Lablab Beans Recipe.

Lablab beans also known as Hyacinth beans is called Vaisambal in Konkani. Vaisambal Sukke is a Konkani style side dish made of Lablab Beans in coconut based dry masala paste.Vaisambal Sukke goes well as a side dish with hot steamed Rice.

The following ingredients are needed to prepare Vaisambal Sukke/ Lablab Beans Recipe.

Ingredients:-

Lablab Beans. - 25
Salt.                 -to taste


For Coconut Masala Paste:-

Grated Coconut . -1cup
Dry Red chillies.   -5
Turmeric powder. -1/4tsp
Dry Mango piece. - a very small piece [optional]


For Seasoning:-

Coconut oil/ Oil. -1tsp
Urad dal.            -1/2tsp
Mustard seeds. -1tsp


Instructions:-

Wash the Vaisambal (Lablab beans) in water. Cut both the ends of each Vaisambal and chop horizontally into thin lengthy pieces and keep aside.

Grind the grated Coconut along with dry Red chillies, Tumeric powder and a very small piece of dry Mango to a coarse paste without adding water.Keep aside.


Method:-

Heat Coconut oil or any Cooking oil in a pan for seasoning on medium flame.

Add Urad dal and saute well.

Splutter Mustard seeds and saute well.

Add thinly chopped Vaisambal pieces and saute well

Add required Salt and mix well.

Cover the pan and cook the Vaisambal/ Lablab beans on low flame till soft without adding Water and saute in between.

When the Vaisambal beans cooked well add the coarsely ground Coconut masala paste and mix well till the cooked beans coated well with the Masala paste on low flame.

Saute well and cook again for a minute and switch off the flame.

A tasty and delicious Vaisambal Sukke / Lablab recipe is ready to serve as a side dish with Rice.

Boiled Shelled Peanut Stir Fry

Raw shelled peanuts are first boiled in the pressure cooker adding Salt and Water and then the shells are removed from the boiled Peanuts to make a delicious boiled Peanut stir fry.

The following ingredients are needed to prepare boiled Shelled Peanuts Stir fry

Ingredients:-

For boiling the shelled Peanuts:-
Raw shelled Peanut. -2 cup
Water.                        - 2 cup
Salt.                           -1/4 tsp

For Stir Frying the boiled peanuts:-
Cooking oil.         -2tsp
Urad dal.              -1/2tsp
Mustard seeds.     -1tsp
Hing powder.       -1/4tsp
Red chilly flakes. -1/4tsp
Pepper corn.         -1/4tsp crushed.
Coconut grating.  -1/4 cup
Salt.                      -to taste

Instructions:-

Wash the raw Shelled Peanuts and pressure cook adding Salt and Water for 2 whistle and switch off the flame.Strain out the boiled shelled Peanuts from water.

 Shelled Peanuts

When little cooled remove the boiled Peanuts from the shells.Discard the shells and keep aside the boiled peanuts to make a delicious stir fry.

Method:-

Heat oil in a pan and add Urad dal and saute well and splutter Mustard seeds.

Add Hing powder, Red Chilly flakes and crushed Pepper corn and saute well.

Add the boiled peanuts and saute well.

Add required Salt and grated Coconut and mix well. Cover and cook for 2 minutes on low flame.Stir in between and switch off the flame.

A tasty boiled shelled Peanut Stir fry is ready to serve as a snack.

BANANA BUNS

Banana Buns are sweet and soft Banana Puris made with Maida and Banana.Banana buns can be served hot or cold as a breakfast or as a snack with hot tea or coffee.

The following ingredients are needed to prepare soft and sweet Banana buns.

Ingredients:-

Maida.              - 2 cup
Banana.            - 5 ripe
Sugar.               - 8 tsp
Salt.                  -1/4tsp
Curd.                 -1 cup
Cooking Soda.  - a pinch


Instructions:-

In a mixing bowl mash ripe Bananas using hands.

Add Sugar, Salt, a pinch of Cooking Soda, and Curd in the mixing bowl and mix well with the mashed Banana until the Sugar dissolves.

Add Maida little by little and knead well and make a soft and sticky dough without adding Water.If the dough is too sticky add little Maida and knead again.The dough should be very soft.

Cover the dough with a damp cloth and rest to ferment for 8 hours or overnight (for rising).

Method:-

Knead the dough again and make lemon sized balls.Press the soft and fluffy dough balls between the Palms to make thick Puris or roll out small thick puris.

Deep fry the small thick puris one by one in hot oil on medium flame.

Flip and turn to cook on both sides till golden brown and crispy outside and soft inside.

Remove from oil and transfer the soft and sweet Banana buns to a plate.

A soft and sweet Banana Buns are ready to serve.

Serve the Banana Buns hot or cold as a breakfast or as a snack with hot tea or coffee.

(Left over dough can be stored in the refrigerator ).

Banana Blueberry Smoothie

Blueberry is a berry fruit spherical in shape with a medium to dark blue colour and rich in Vitamin C. The following ingredients are needed to prepare a healthy Banana Blueberry Smoothie.

Ingredients:-

Banana.          -1
Blueberry.      -1/2 cup
Sugar.             - 4 tsp
Water.             -1cup
Thick Yogurt. -5tbsp

 Blueberries

Instructions:-

Peel and chop Banana into small pieces and keep aside.

Wash 1/2cup Blueberries in water and keep aside.

Method:-

In a mixer blender add the Blueberries and chopped Banana pieces.

Add Sugar, thick Yogurt and Water and blend to a smooth Puree.

A healthy Banana Blueberry Smoothie is ready to serve.

Pour in serving glasses and serve the smoothie chilled with ice cubes.

Sprouted Moong Upkari / Sprouted Green gram Stir Fry

Sprouted Moong Upkari is a healthy and delicious stir fry made with sprouted Green gram.The following ingredients are needed to prepare Sprouted Green gram Stir fry.

Ingredients:-

Sprouted Moong. -1cup
Mustard seeds      -1tsp
Dry Red chillies.  -2
Hing Powder.       -1/4 tsp
Salt.                      -taste
Coconut oil.         -1tsp

Instructions:-

Wash and soak 1cup Green gram in Water for 8 hours or overnight.Drain water completely and keep the soaked Green gram (Moong) in a clean dry cloth and tie the cloth with a thread. Keep it in a bowl to sprout. After 8 hours the Green gram starts sprouting.

Remove the sprouted Green gram from the wrapped cloth and keep aside.

Method:-

Heat Coconut oil in a pan and splutter Mustard seeds and saute well.

Add dry Red chillies broken into two halves and fry well in oil.

Add Curry leaves and saute well.

Add the sprouted Green gram and saute well.

Add Salt and Hing powder and mix well.

Sprinkle some Water and mix well.Cover with a lid and steam cook the sprouted Moong  in its own steam on low flame. Stir in between.

When moong sprouts are cooked, switch off the flame.

A tasty sprouted Green gram Stir fry / Sprouted Moong Upkari is ready to serve as a side dish with Rice.

STRAWBERRY JUICE

Strawberry is a red colour cone shaped juicy fruit rich in Vitamin C.Home made Strawberry Juice is a refeshing juice made with ripe Strawberries.The following ingredients are needed to prepare Strawberry Juice.

Ingredients:-

Strawberry.  -10
Sugar.           - 5tsp
Water.           -2cup
Ice cubes.     -few

Instructions:-

Strawberries.

Wash 10 ripe and juicy Strawberries and remove the stems. Chop the Strwberries into small pieces and keep aside.

Method:-

In a mixer blender add the chopped Strawberries.

Add Sugar and add Water and blend to a smooth Puree.

Transfer to the serving glasses top up with ice cubes.

Serve the Strawberry Juice chilled.

Try the recipe  and enjoy the tasty Juice.

Colocasia Leaves Gojju / Taro Leaves Gojju

Colocasia Leaves Gojju / Taro Leaves Gojju is a tasty and delicious Gojju made with tender Colocasia Leaves and can be served as a side dish with hot steamed Rice.The following ingredients are needed to prepare Colocasia Leaves Gojju / Taro Leaves Gojju.

 Ingredients:-

Colocasia leaves. -15 very tender
Tamarind.             - a Gooseberry size.
Red chillies.          - 6
Urad dal.               -1tbsp
Coriander seeds.   -1tbsp
Chana dal.             -1tsp
Hing powder.         -1/2tsp
Jaggery grated.       -1tsp
Coconut oil.            -1tsp
Mustard seeds         -1tsp
Curry leaves.           -1spring
Salt.                         -to taste

Instruction:-

1. Clean the tender Colocasia leaves.Seperate the leafy parts from the tender Colocasia leaves without taking the veins and discard the veins.Wash the seperated leafy parts in water thoroughly and finely chop the leaves. Keep aside the seperated Colocasia leafy parts.

Colocasia Leaf

Seperated leafy parts and Veins of  the Colocasia Leaf.

2. Soak Tamarind in little warm water and squeeze to make Tamarind water and keep aside.

3. Heat a pan and dry roast Chana dal, Urad dal, Coriander seeds and dry Red chillies together till aroma comes out.When cools grind all the ingredients together to a fine powder and keep aside.

Method:-

1. In a cooking vessel add the finely chopped Colocasia leaves, squeezed Tamarind pulp along with 1cup of Water.Boil and cook till the leaves become soft and the Water almost evaporates.Keep aside.

2. Heat Coconut oil in a pan and splutter Mustard seeds and saute well.

3. Add Curry leaves and Hing powder and saute well.

4. Add the cooked Colocasia Leaves from the cooking vessel and mix well.

5. Add required Salt and mix well.

6. Add the ground Masala powder and mix well.

7. Lastly add grated Jaggery and mix well with the cooked Colocasia leaves.

8. Cook on low flame till the water completely evaporates.Mix everthing well and switch off the flame.

9.. A tasty Colocasia Leaves Gojju is ready to serve with Rice.

Try the recipe and enjoy the taste of the Colocasia Leaves Gojju.