Nellikka Pulisseri (Gooseberry Curry)

Nellikka Pulisseri (Gooseberry /Amla / Avalo Pulisseri) is a Konkani style coconut based raw gooseberry curry goes well as a side dish with rice. Nellikka Pulisseri recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Nellikka Pulisseri / Gooseberry Curry.

Ingredients:-

Raw Gooseberry. - 5
Green chilly.        - 1 or 2
Salt.                      - to taste

For grinding Coconut Masala paste:-

Grated Coconut.    -1 cup
Dry Red chillies.   -5
Turmeric powder.  -1/4tsp

For Seasoning:-

Coconut oil.      - 1tsp
Mustard seeds.  -1tsp
Cumin seeds.    -1/2tsp
Curry leaves.    -1 spring

Instructions:-

1). Wash the gooseberries in water and wipe with a clean cloth.

2). Chop the gooseberries into segments and discard the seeds.

3). Grind grated coconut along with dry red chillies and turmeric powder to a smooth paste adding very little water. Keep aside the ground coconut masala paste.

4). Wash and half slit green chillies and keep aside.

Method:-

1). In a cooking pan or kadai add the chopped gooseberry segments, required salt and 1 cup of water. Boil and cook the gooseberry segments till soft on medium flame.

2). Add half slit green chillies into the cooking pan and boil well.

3). Add ground coconut masala paste into the cooking pan and mix well.

4). Mix all the ingredients in the cooking pan and cook for 3 minutes on low flame. Switch off the flame.

5). Transfer the gooseberry curry to a serving bowl.

6). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well. Add curry leaves and fry in oil for a second and switch off the flame.

7). Pour the above seasoning over the Nellikka Pulisseri / Gooseberry Curry in the serving bowl.

8). A tasty Nellikka Pulisseri / Gooseberry Curry is ready to serve with rice.

Theek Tukdi / Spicy Tukdi

Theek Tukdi / Spicy Tukdi / Spicy Diamond Cuts is a easy to make deep fried spicy snack that is made during  Deepavali and other important festivals.

The following ingredients are needed to prepare Theek Tukdi / Spicy Tukdi.

Ingredients:-

Maida (all purpose flour). - 2 cup
Red chilly powder.            -1tsp
Turmeric powder.              -1/4 tsp
Hing powder.                     - a pinch
White Sesame seeds.         -1tsp
Hot oil.                              - 2tsp
Salt.                                   - to taste
Water.                                - as required
Oil.                                    - for deep frying

Instructions:-

1). In a wide mixing bowl add maida, red chilly powder, turmeric powder, hing powder, white sesame seeds and salt.Mix well.

2). Heat 2 tsp oil in a small pan and add this very hot oil in to the mixing bowl and mix with all the ingredients in the bowl.

3). Add water little by little into the bowl and knead well using hand to make a smooth dough. Keep aside the dough to rest for 15 to 20 minutes.

4). Knead the dough again and divide it into small lemon size dough balls. Place one dough ball on the rolling board and roll it into thin flat chapathi using the rolling pin.

5). Using a sharp knife or piza cutter cut each thin chapathi into parallel lengthy strips and then cut diagonally to get diamond shape. Repeat this process with the remaining dough balls and keep aside.

Method:-

1). Heat oil in a deep frying pan on high fame. When oil is hot reduce the flame to medium heat.

2). Take out the chopped diamond shape cuts from rolling board with a flat spatula and drop them into hot oil.

3). Deep fry the tukdis in hot oil on medium flame till crispy and golden brown colour.Flip and turn the tukdi in hot oil with a slotted spoon to fry on all sides.

4). When done take out the deep fried tukdis from hot oil with slotted spoon and transfer to a tissue paper to remove excess oil.

5). When cooled to room temperature store the deep fried  Theek Tukdi /Spicy Tukdi in a clean and air tight container.

Theek Tukdi / Spicy Tukdi / Spicy Diamond Cuts is ready to serve as a spicy snack.

Duddhi Godi Upkari (Sweet Pumpkin Stir Fry) - Konkani Recipe.

Duddhi Godi Upkari / Duddhya Upkari / Dudhi Upkari is a Konkani style sweet pumpkin stir fry made with yellow pumpkin, goes well as a side dish with rice, chapathi, roti etc.

The following ingredients are needed to prepare Duddhi Godi Upkari / Sweet Pumpkin Stir Fry.

Ingredients:-

Yellow Pumpkin. - 250 gm
Salt.                      - to taste

For grinding:-

Grated Coconut. -1/2 cup
Dry Red chillies. -3

For Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -1tsp
Dry Red chilly. - 2
Curry leaves.    - few
Jaggery.            - a small lemon size

Instructions:-

1). Peel the skin of the yellow pumpkin and wash well. Chop the pumpkin into very thin lengthy pieces and keep aside.

2). Grind grated coconut along with 3 dry red chillies to a coarse mixture and keep aside.

3). Grate jaggery with a knife and keep aside.

4). Broke 2 dry red chillies into halves and keep aside.

Method:-

1). Heat coconut oil in a pan and splutter mustard seeds and saute well.

2). Add broken dry red chilly halves and add curry leaves into the pan and fry in oil for a second.

3). Add chopped thin pumpkin pieces into the pan and saute well.

4). Add grated jaggery into the pan and saute well.

5). Add required salt and sprinkle very little water and cook the pumpkin pieces on low flame.Saute in between.

6). When the pumpkin pieces are half cooked add the coarsely ground coconut red chilly mixture into the pan and mix with the half cooked pumpkin pieces. Saute well and cook for 2 minutes on low flame and switch off the flame.

A very tasty Duddhi Godi Upkari /Duddhi Upkari / Pumpkin Sweet Stir Fry is ready to serve as a side dish with rice, chapathi or roti.

Aam Papad (Sweet Mango Bar)

Aam Papad /Mango Papad is a sweet mango bar made from mango pulp, sugar and cardamom powder.Homemade Aam Papad recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Aam Papad / Sweet Mango Bar.

Ingredients:-

Ripe Mangoes. -2
Sugar.               -1 cup
Cardamom.       -5
Ghee.                -2 tsp + 1/2 tsp

Instructions:-

1). Wash the ripe mangoes.

2). Peel and chop into small pieces. Grind the ripe mango pieces to a smooth paste and keep aside the mango pulp.

3). Peel cardamom and crush with a mortar and pestle to make cardamom powder and keep aside.

3). Grease a steel plate with 1/2 tsp ghee evenly and keep aside.

Method:-

1). In a wide bottom kadai add the mango pulp.

2). Add 2tsp of ghee into the kadai and mix with the mango pulp using a spoon. Stir the mango pulp and cook for 2 minutes on medium flame.

3). Add sugar into the kadai and stir well.

4). Stir continuously to mix the sugar properly with the ango pulp and cook for about 20 minutes on low flame.

5). The mango pulp starts to change its colour. Keep on stirring the mango sugar mixture till it becomes thick.

6). Add crushed cardamom powder into the mango Sugar mixture. When the mango sugar mixture starts to leave the sides of the pan switch off the flame.

7). Gently pour the thick mango sugar mixture into the greased steel plate. Spread it evenly and keep the plate under the fan or hot sun to dry it for 2 days.

8). Gently remove the edges using a knife and cut into desired size mango bars.Keep the Aam Papad (Sweet Mango bars) in a clean  and dry container and store it in the refrigerator and consume as and when needed.

Aam Papad /Sweeet Mango Bars

Maida Phanna Polo (Seasoned Maida Dosa)- Konkani Recipe.

Maida Phanna Polo/ Seasoned Maida Dosa is a Konkani style instant spicy Maida dosa made with maida (all purpose flour) adding grated coconut and pepper powder, seasoned with mustard seeds, green chilly and curry leaves. Maida Phanna polo can be served as a breakfast dish or as a dinner with or without chutney.

The following ingredients are needed to prepare Maida Phanna Polo / Seasoned Maida Dosa.

Ingredients:-

Maida (all purpose flour). -1cup
Grated Coconut.                -1/2cup
Pepper powder.                  -1/2tsp
Green chilly.                      -1
Curry leaves.                      - few
Mustard seeds.                   -1tsp
Salt.                                    - to taste
Coconut oil.                        -1tsp
Ghee.                                   - for roasting

Instructions:-

Wash and thinly chop one green chilly and few curry leaves and keep aside.

Method:-

1). In a steel vessel add maida, grated coconut, pepper powder and required salt and mix well.

2). Add water little by little into the vessel and mix the maida flour with grated coconut, pepper powder and salt and make a thin maida batter without any lumps using your hands.

3). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and saute well. Add thinly chopped green chilly and curry leaves and fry in oil for a second and switch off the flame.

4). Pour the above seasoning into the maida batter in the vessel and mix well.

5). Heat a dosa tawa on medium heat and apply little ghee on it.

6). Mix the maida batter with a ladle and take a ladle of batter and pour it on the hot tawa and spread it evenly on the tawa.

7). Close the tawa with a lid and roast the maida dosa on medium flame till the base of the dosa is roasted well.

8). When the base of the maida dosa is roasted well, open the lid and apply little ghee on all sides of the maida dosa with a oil brush.Flip the roasted dosa with a flat spatula to cook the other side.

9). When both sides of the maida dosa is roasted well remove the maida dosa from hot tawa with flat spatula.

10). Transfer the roasted maida dosa to a serving bowl. Repeat the same process and make spicy Maida dosa with the remaining maida batter.

A tasty, delicious and spicy Maida Phanna Polo /Seasoned Maida Dosa is ready to serve as a breakfast or dinner with or without chutney.

Nimbya Sol Puddi Gallele (Lemon Rind Dry Pickle)

Nimbya sol puddi gallele is a Konkani style dry pickle made with squeezed lemon peels. After squeezing the juice from fresh lemons do not throw away the lemon rinds. We can make mouth watering dry pickle with the squeezed lemon rinds.

The following ingredients are needed to prepare Nimbya Sol Puddi Gallele/ Lemon Rind Dry Pickle.

Ingredients:-

Sqeezed Lemon Rinds. - 9 or 10
Salt.                               - as required

For Pickle Masala:-

Red chillies.     -10
Mustard seeds. -2tsp
Methi seeds. -3/4 tsp
Hing powder. -1 tsp
Oil.                 -1/2tsp

Instructions:-

1). Collect the lemon rinds (peels) after squeezing the lemon juice.

2). Remove the seeds if any inside the lemon rinds. Put 1tsp salt inside each lemon rinds and press them with your finger.

3). Store the salted (marinated) lemon rinds in a glass bottle and close the bottle with lid.

4). After 2 months the marinated (preserved) lemon rinds become soft. Now the preserved lemon rinds are ready to make dry pickle.Keep aside the preserved lemon rinds.

5) For Preparing Pickle Masala Powder:-

Dry roast mustard seeds and methi seeds in a pan seperately for a minute on low flame and keep aside. In the same pan add 1/2tsp oil and roast red chillies to little crisp. Keep aside all the roasted ingredients to cool.Grind all the roasted ingredients along with hing powder to a little coarse power. Transfer the coarsely ground powder in a small bowl. Add a pinch of salt and mix well. Pickle masala powder is ready.

6). Stuff the coarsely ground pickle masala powder inside each preserved lemon rinds and press it with your finger.

7). Store the pickle masala stuffed lemon rinds in a clean, dry and air tight glass bottle and keep aside.

Tasty and delicious Nimbya Sol Puddi Gallele / Lemon Rind Dry Pickle is ready for use after a month and has a long shelf life.

Banana, Carrot and Potato Avial

Banana, Carrot & Potato Avial is a semi solid side dish made with raw banana, carrot, potato, coconut and seasoned with coconut oil and curry leaves, goes well with rice.

The following ingredients are needed to prepare Banana, Carrot & Potato Avial.

Ingredients:-

Raw Banana.       - 4
Potato.                  -1
Carrot.                   -1
Green chilly.           - 3
Tamarind.               - a small piece
Red chilly powder.  -1tsp
Turmeric Powder.   -1/4 tsp
Salt.                        -to taste

For grinding Coconut Cumin seeds Paste:-

Grated Coconut. -1 cup
Cumin seeds.     -1tsp

For Seasoning:-

Curry leaves. -1spring
Coconut oil.    -2 tsp

Instructions:-

1). Peel the outer skin of raw Bananas and chop into 1 inch lengthy and 1/4 inch thick pieces and keep aside.

2). Peel the skin and chop the Potato into 1 inch lengthy pieces, wash well and keep aside.

3). Scrap the outer skin of the Carrot, wash well and chop into 1 inch lengthy pieces and keep aside.

4). Wash and half slit Green chillies and keep aside.

5). Soak Tamarind in little water and extract Tamarind juice and keep aside.

6). Grind grated Coconut along with Cumin seeds to a smooth but little coarse paste adding 2 tbsp of water. Keep aside the ground Coconut Cumin seeds mixture.

Method:-

1). In a cooking vessel add the chopped raw Banana pieces, Potato pieces, Carrot pieces, half slit Green chillies, required Salt and 1cup of water. Boil and cook the vegetables till soft.

2). Add Red chilly powder and Turmeric powder into the cooking vessel and mix with the cooked vegetables.Boil and cook for 2 minute on low flame. Stir in between.

3). Add extracted Tamarind juice into the cooking vessel and mix well. Boil again for 2 minutes on low flame and stir well.

4). Add the ground Coconut Cumin seeds mixture into the cooking vessel and mix well.The Banana Avial gravy becomes thick when it cools down,so add little more water and boil well. Cook for few minutes on low flame and make a medium thick gravy. Stir in between and switch off the flame.

5). Add Curry leaves and 2 tsp Coconut oil over the Banana, Carrot & Potato Avial and mix well.

6). Transfer the Avial to a serving bowl.

A tasty Banana, Carrot and Potato Avial is ready to serve as a side dish with rice.

Note:-

1). You can add 1/4 cup of whisked Curd instead of Tamarind Juice (optional).

2). You can add a small Garlic clove or 2 small Shallots when grinding the Coconut Cumin seeds mixture (optional).

Instant Lemon Pickle

Lemon Pickle is a spicy, tangy and instant pickle made with lemons.

The following ingredients are needed to prepare Instant Lemon Pickle.

Ingredients:-

Fresh Lemon.                        - 6.
Green chilly.                          - 6
Ginger.                                   - a small piece
Mustard seeds.                       - 2 tbsp
Hing powder.                         - 1/2 tsp
Turmeric powder.                   -1/4 tsp
Kashmiri Red chilly powder. -1tsp
Water.                                     -1/4 cup
Salt.                                        - to taste
Gingely oil.                            -2 tbsp

Instructions:-

1). Wash 6 Lemons and pat dry with a clean cloth. Chop the Lemons each into 8 small pieces and keep aside.

2). Peel the skin and wash a small Ginger and chop into very small pieces and keep aside.

3). Wash Green chillies and pat dry with a clean and dry cloth and chop into 1/2 inch lengthy pieces and keep aside.

4). Crush raw Mustard seeds using mortar and pestle and keep aside.

Method:-

1). Heat 2 tbsp Gingely oil in a pan on low flame and add crushed Mustard seeds and saute well.

2). Add 1/2 tsp Hing powder into the pan and saute in oil for few seconds.

3). Add chopped Ginger pieces and Green chilly pieces into the pan and saute well.Fry in oil till the raw smell of the Ginger goes off.

4). Add chopped Lemon pieces into the pan and stir well. Fry the lemon pieces  in oil on low flame for few minutes.

5). Add 1/4 cup of water into the pan and boil well. Close the pan with a lid and cook the Lemon pieces till soft.

6). Add Turmeric powder, Kashmiri Red chilly powder and required Salt into the pan and mix with the chopped Lemon pieces.

7). Cook for few minutes on low flame till the water is absorbed and the pickle becomes thick. Switch off the flame and allow the pickle to cool.

8). Transfer the Lemon Pickle to a serving bowl. You can serve the pickle on the same day or you can store the Lemon Pickle in a clean and dry glass bottle and keep it in the refrigerator.

A tasty, spicy and tangy Instant Lemon Pickle is ready to serve as a side dish with meal.

Garlic Pepper Tomato Rasam

Garlic Pepper Tomato Rasam is a quick and easy to make spicy and sour rasam good for cough and cold, goes well with steamed rice.

The following ingredients are needed to prepare Garlic Pepper Tomato Rasam.

Ingredients:-

Tomato.                  - 4medium size
Garlic.                    - 3 + 4 cloves
Tamarind.               - a gooseberry size
Pepper powder.       - 1tsp
Coriander powder.  -1 and 1/2tsp
Red chilly powder. -3/4tsp
Turmeric powder.   -1/2 tsp
Green chillies.        - 4
Dry Red chillies.    -2
Cumin seeds.          -1/2tsp
Mustard seeds.        -1tsp
Curry leaves.           -1 spring
Hing powder.           -1 and 1/2tsp
Salt.                          - to taste
Coconut oil.              - 3tsp

Instructions:-

1). Wash and roughly chop Tomatoes and keep aside.

2). Peel 7 Garlic cloves and chop 4 Garlic cloves into small pieces.Keep aside.

3). Wash and half slit Green chillies and keep aside.

4). Soak Tamarind in 1/4 cup of water and extract the Tamarind pulp.Keep aside.

Method:-

1). Grind chopped Tomatoes and 3 peeled Garlic cloves to a fine paste adding 1/4 cup of water.

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

3). Add 4 chopped Garlic cloves and fry till it becomes lightly brown.

4). Add 2 dry Red chillies and half slit Green chillies into the pan. Saute well and fry in oil on low flame for a second.

5). Add Curry leaves and saute well.

6). Add Turmeric powder, Red chilly powder, Pepper powder, Coriander powder, Hing powder and stir well for a second.

7). Add the ground Tomato Garlic paste, required Salt and 1/4 cup of water into the pan and mix well.

8). Add the extracted Tamarind pulp and mix well.

9). Add 3/4 cup of water and mix well. Boil and cook on low flame for 3 minutes. You can add more water according to the consistency you need. Switch off the flame.

10). Transfer the Garlic Pepper Tomato Rasam to a serving bowl.

A tasty, spicy and sour Garlic Pepper Tomato Rasam is ready to serve hot.

Ram Ladoo Recipe

Ram Ladoo / Ram Laddu is a popular Delhi street food snack made from moong dal and chana dal batter.Deep fried Ram Laddu is served as a tea time snack garnished with green chutney and sweet tamarind chutney top up with grated white radish and squeezed lemon juice.

The following ingredients are needed to prepare Ram Ladoo / Ram Laddu  Recipe.

Ingredients:-

Moong dal.         -1/2 cup
Chana dal.           -1/4 cup
Green chilly.        -1
Ginger.                 - a small piece
Cumin seeds.        -1/2tsp
Hing powder.        -1/4tsp

Coriander Leaves. - few
Salt.                       - to taste.

Oil.                         - for deep frying

White Radish.        -1/4 cup (grated)
Lemon juice.          -1tsp

Chat Masala.          -1/4 tsp (optional)

For Green Chutney (Coriander Chutney)

Coriander leaves. - 3/4cup (chopped)
Green chilly.         -1
Ginger chopped.   - a small piece
Mango powder.     -1/2tsp
Salt.                       - to taste

Water.                    -1tbsp

For Sweet Chutney (Sweeet Tamarind Chutney)

Tamarind.        -a marble size
Dates.              -2
Sugar.              -1/4 tsp

Chilly powder. - 1/2 tsp

Water.               -2 tbsp

Instructions:-

1). Wash and soak Moong dal and Chana dal in water for 2 hours.

2). Drain the soaked water completely from both dals and grind them along with Green chilly, Ginger, Cumin seeds, Hing powder, few Coriander leaves and required Salt to a little coarse and semi smooth batter without adding water. Transfer the ground dal batter to a bowl.

3). Grind Coriander leaves, Green chilly, Garlic, Mango powder and required Salt to a smooth paste adding 1tbsp of water.Transfer the ground Green Chutney (Coriander leaves Chutney) to a small bowl and keep aside.

4). Deseed the Tamarind and Dates.Grind Tamarind, Dates, Sugar and Chilly powder to a smooth paste adding 2tbsp of water. Transfer the ground Sweet Chutney (Sweet Tamarind Chutney) to another small bowl and keep aside.

5). Wash a small white Radish and peel the outer skin. Grate the Radish and keep aside.

Method:-

1). Stir the coarsely ground dal batter with a spoon for 2 minutes and make it a soft and fluffy batter.

2). Heat oil in a wide bottom pan for deep frying.

3). Once the oil is hot, keep the flame to a medium heat.Take a spoon of dal batter and gently drop it into the hot oil and deep fry to a golden colour in batches.

4). When one side is fried well, flip or turn over the Ladoos in hot oil with a slotted spoon to cook the other side.

5). When both sides are cooked well and become crispy and golden colour, remove the deep fried ladoos from hot oil with a slotted spoon and transfer to a paper towel to absorb excess oil.In the same way deep fry and make Ram Ladoos with the remaining batter.Ram Ladoo is ready to make a delicious chat /snack.

6). To serve Ram Ladoo snack, take 3 or 4 deep fried Ram ladoos in a serving bowl.

7). Add little Green Chutney (Coriander Chutney) on the top of the Ram Ladoos in the serving bowl.

8). Then add little Sweet Chutney (Sweet Tamarind Chutney) over the Green Chutney in the serving bowl.

9). Add grated white Radish on the top of both the Chutneys.

10). Squeeze Lemon juice over the grated white Radish.

Finally you can sprinkle litttle Chat masala on the top of the Ram Ladoo snack (optional). A delicious Ram Ladoo snack is ready to serve.

Pav Bhaji Recipe

 Pav Bhaji is a popular Indian street food dish consisting of a mashed, spicy and thick mixed vegetable curry (bhaji) garnished with onion slices, lemon wedges and coriander leaves, served with soft buns (pav). Aromatic and spice blend home made Pav Bhaji Masala Powder is used to make this delicious Pav Bhaji.

The following ingredients are needed to prepare Pav Bhaji using home made Pav Bhaji Masala Powder.

Ingredients:-

Pav / soft bun.                   - 2 or 4
Onion.                               -1big
Carrot.                               -1
Potato.                               - 2 medium size
Tomato.                             -2
Green peas.                       -1/2 cup frozen
Capsicum.                         - 1
Green chillies.                   -2
Garlic.                                -2 cloves
Ginger.                               - a small piece
Salt.                                    - to taste.

Pav Bhaji Masala Powder. -2 tbsp (home made)
Oil.                                     - 3tbsp
Butter.                                -1tbsp

For garnishing:-

Onion.                  -1 small
Lemon Juice.        -1tsp
Coriander leaves. - few chopped

For Home Made Pav Bhaji Masala Powder:-

Coriander seeds.                    - 2tsp
Dry Red Chillies (Kashmiri). -5 or 6
Cumin seeds.                          -1tsp
Black Pepper corn.                 -1/2tsp
Fennel seeds.                           -1/2tsp
Cinnamon.                               -1 inch stick
Cloves.                                     - 4
Star Anise.                                -1
Black Cardamom.                     -1
Kashmiri Red chilly powder.    - 2tsp
Turmeric powder.                      -1/4tsp
Amchur powder.                        -1tsp

Instructions:-

1). Peel, wash and finely chop Onion and keep aside.

2). Peel, wash and chop Carrot into small pieces and keep aside.

3). Wash and finely chop Capsicum and keep aside.

4). Peel wash and finely chop a small piece of Ginger and keep aside.

5). Peel and finely chop Garlic and keep aside.

6). Wash and boil the Potatoes with skin till soft. Peel the skin and mash the Potatoes and keep aside.

7). Wash and finely chop Green chillies and keep aside.

8). Wash and finely chop Tomatoes and keep aside.

9). Clean, wash and finely chop Coriander leaves and keep aside.

10). To make Pav Bhaji Masala Powder :-

Dry roast Coriander seeds, dry Red chillies, Black Pepper corns, Cumin seeds and Fennel seeds on low flame till aroma comes out. When cooled grind the above roasted ingredients along with Cinnamon, Cloves, Star Anise and Black Cardamom to a smooth but little coarse powder.Transfer the  above coarsely ground spice powders to a clean and dry bowl to cool. When little cooled add Kashmiri Red chilly powder, Turmeric powder, Amchur powder into the bowl and mix with the coarsely ground ingredients. Home made Pav Bhaji Masala Powder is ready to use. When cooled to room temperature store the Pav Bhaji Masala Powder in a clean, dry and air tight glass bottle. You can use this pav bhaji masala powder to make pav bhaji or pulao.Always use clean and dry spoon to take out the pav bhaji masala powder from glass bottle for better shelf life.

Method to make Pav Bhaji Recipe:-

1). Heat 3tbsp Oil in a pan on medium flame and add finely chopped Green chillies, finely chopped Ginger, finely chopped Garlic and finely chopped Onion. Saute well till the Onion pieces become translucent.

2). Add finely chopped Carrot, frozen Green peas and finely chopped Capsicum. Saute well.

3). Add required Salt and little water and stir well.

4). Cover the pan with a lid and cook till the Carrot, Green peas and Capsicum becomes soft.Saute in between.

5). Add chopped Tomatoes and saute well till mushy.

6). Mash all the cooked ingredients in the pan with a masher.

7). Add boiled and mashed Potatoes and mix well.

8). Add 2tbsp of home made Pav Bhaji Masala Powder and mix well. Mash and stir well all the ingredients in between with the masher and cook for 2 minutes on low flame and switch off the flame.

9). Add Lemon Juice on the bhaji (mixed vegetable curry) and mix well.

10). Lastly garnish the curry (bhaji) with finely chopped Onion and finely chopped Coriander leaves .

A tasty, spicy and delicious Pav Bhaji is ready to serve with pav (bread).Shallow fry the pav (bread) in butter just before serving.

Try the Pav Bhaji recipe  using home made Pav bhaji masala powder and enjoy the dish.

Unniyappam Recipe

Unniyappam also known as Unniappam is a small round shaped sweet snack made with rice flour, jaggery, ripe banana, roasted sesame seeds, roasted coconut pieces and cardamom, deep fried in appe pan (paniyaram maker) till golden brown colour on all sides.

The following ingredients are needed to prepare Unniyappam / Unniappam.

Ingredients:-

Rice flour.       - 2 cup
Wheat flour.    -1 cup
Jaggery.           - 250gm
Ripe Banana.   -2
Sesame seeds.  -1tbsp
Coconut bits.   - 1/4cup
Cardamom.     -5
Baking soda.   - 1tsp
Ghee.              -1tsp
Oil.                 -for deep frying

Instructions:-

1). In a small pan heat 1tsp of ghee and roast coconut bits till golden brown and keep aside.

2). In the same pan roast sesame seeds till it starts to splutter on low flame and keep aside.

3). Grate Jaggery with a knife. Add the grated Jaggery in a small vessel. Add 1cup of water in the vessel and boil well on low flame till the Jaggery melts and dissolves in water. Strain the Jaggery and keep aside to cool.

4). Chop the banana into small pieces and grind to a smooth paste adding 2tbsp of melted jaggery and keep aside.

5). Peel and crush cardamom and keep aside.

Method:-

1) In a wide mixing bowl add rice flour, wheat flour, ground banana paste and the remaining melted Jaggery and mix together.

2). Add required water (about 1 and 1/2 cup) little by little into the mixing bowl and mix well and make the batter to a idli batter consistency.

3). Add roasted sesame seeds, roasted coconut bits, crushed cardamom and 1tsp of baking soda into the batter and mix well. Keep aside the batter to rest for 45 minutes. After resting stir the batter well, if the batter is too sticky you can add little extra water to loosen it.

4). Heat the appe pan (paniyaram maker) on high flame and pour 1tbsp of oil in each mould. When the oil is hot reduce the flame to medium heat.

5). Stir the batter well and take a ladle of batter and pour the batter in the moulds till 3/4 of each mould and cook them on medium low flame till the base is golden brown in colour.Turn over the unniyappam in between with a wooden skewer or stick till you get a dark brown colour on both sides.

6). Reduce the flame and remove the well cooked unniyappam from appe pan using the wooden skewer or stick and transfer to a tissue paper to drain excess oil. Similarly make unniyappam with the remaining batter.Unniyappam stays good for 2 days or you can keep them in refrigerator.

Sweet Unniyappam /Unniappam is ready to serve hot with a cup of tea or coffee.

Kele Chana dal Sukke

Kele Sukke /Kele Chana dal Sukke /Raw Banana Chana dal Sukke is a dry masala curry made using raw banana, chana dal, coconut grating, red chillies and other spices. A delicious curry goes well as a side dish with rice.

The following ingredients are needed to prepare Raw Banana Chana dal Sukke.

Ingredients:-

Raw Banana. -1
Chana dal.     -1/4 cup
Tamarind.      - a small piece
Salt.               - to taste.

For grinding the Coconut Masala paste:-

Coconut grating.   -1/2cup
Dry Red chillies.   - 4
Coriander seeds.   - 1tbsp
Turmeric powder. -1/4tsp
Water.                   -2tbsp

For Seasoning:-

Coconut oil.      - 2tsp
Urad dal.           -1tsp
Mustard seeds.  -1tsp
Curry leaves.     -1 spring

For Garnishing:-

Coconut oil.       -1/4tsp
Grated Coconut. -2tbsp

Instructions:-

1). Wash the raw Banana and chop both the ends. Remove the skin and chop into medium small cubes and keep aside.

2). Wash Chana dal and pressure cook adding sufficient water for 2 whistles and keep aside.

3). Dry roast Coriander seeds and dry Red chillies on low flame.

4). Grind grated Coconut, dry roasted Coriander seeds and Red chillies along with Turmeric powder to a smooth paste adding 2tbsp of water. Keep aside the ground Coconut Masala paste.

5). Soak a small piece of Tamarind in 2tbsp of water for 5 minutes and extract Tamarind juice and keep aside.

Method:-

1). Heat 2tsp Coconut oil in a wide bottom pan and add Urad dal and saute well. Splutter Mustard seeds and saute well.Add Curry leaves and saute well.

2). Add the chopped raw Banana pieces into the pan and add little water and mix well. Boil and half cook the raw Banana pieces.

3). Add the cooked Chana dal into the pan and saute well.

4). Add ground Coconut Masala paste into the pan and mix well with the cooked Banana pieces and Chana dal.

5). Add required Salt and add extracted Tamarind juice into the pan and saute well.

6). Cover and cook the Banana pieces on low flame till the water evaporates and the ground Coconut Masala paste nicely coated with the cooked Chana dal and Banana pieces.Saute in between.

7). Heat 1/4 tsp Coconut oil in a pan and add 2tbsp of grated Coconut and roast well till golden brown colour and switch off the flame.Add the roasted Coconut grating over the Kele Chana dal Sukke.

8). Transfer the  Kele Sukke /Kele Chana dal Sukke / Raw Banana Chana dal Sukke to a serving plate.

A tasty Kele Sukke / Kele Chana dal Sukke / Raw Banana Chana dal Sukke is ready to serve as a side dish with rice.

Green Long Brinjal Tomato Onion Curry

Green Long Brinjal Tomato Onion Curry is a very tasty and easy to make side dish for chapathi, roti, phulkas, rice etc.

The following ingredients are needed to prepare Green Long Brinjal Tomato Onion Curry.

Ingredients:-

Green Long Brinjal.    - 3 or 4
Tomato.                       -1big
Onion.                         -1 big
Green chilly.                -1
Curry leaves.               -1spring
Turmeric powder.        -1/4tsp
Red chilly powder.      - 3/4tsp
Coriander powder.       -1tsp
Garam masala powder.-1/2tsp
Coconut oil.                 -3tsp + 1tsp
Urad dal.                      -1tsp
Mustard seeds.             -1tsp

Instructions:-

1). Remove the stem and wash the green long brinjals and chop into 1 inch lengthy pieces. Keep the chopped brinjal pieces in a vessel with enough water to prevent discolouring.

2). Peel, wash and chop Onion into thin lengthy slices and keep aside.

3). Wash and chop Tomato into thin lengthy pieces and keep aside.

4). Wash and half slit green chilly and keep aside.

Method:-

1). Heat 3tsp Coconut oil in a pan and add Urad dal and saute well. Splutter Mustard seeds and saute well. Add half slit Green chilly and add Curry leaves and saute well for a second. Add Onion slices and a pinch of salt and saute well on low flame till onion slices become translucent.

2). Add chopped Tomato and saute well till soft.

3). Add chopped green long Brinjal pieces into the pan and saute well.

4). Add required Salt and little water and mix well. Cover and cook for few minutes on low flame.

5). Add Turmeric powder, Red chilly powder and Coriander powder into the pan and mix with the Brinjal pieces. Cover and cook the Brinjal pieces on low flame till soft.

6). Add Garam Masala powder into the pan and mix well.

7). Add 1tsp Coconut oil over the curry in the pan and mix with all the ingredients and switch off the flame.

8). Transfer the green long brinjal tomato onion curry to a serving plate.

A tasty and easy to make Green Long Brinjal Tomato Onion Curry is ready to serve as a side dish with chapathi, roti, phulka or rice.