Dragon Baby Corn

Dragon baby corn is a delicious starter that can also be served with chapathi, phulka, roti or naan. Dragon Baby Corn recipe is written with step by step method and photos.

The following ingredients are needed to prepare Dragon Baby corn

Ingredients:-

Baby corn.           - 250 gm
Onion.                  - 1
Capsicum.            - 1
Green chilly.         - 4
Ginger chopped.   -1tsp + 1tsp
Garlic chopped.    - 2tsp +2tsp
Celery.                  -1stem
Corn flour.            - 2tbsp
Gram flour.           - 3tbsp
Garam masala.      -1tsp
Turmeric powder.  -1/4tsp
Red chilli powder. -1tsp
Coriander powder. -2tsp
Fennel seeds.          -1/2tsp + 1tsp
Curry leaves.          - 6 spring
Lime juice.              - 2tsp
Salt.                         - to taste
Green chilly sauce. - 1tbsp
Red chilli sauce.     - 2tbsp
Tomato ketchup.     -1tbsp
Vinegar.                   -1tsp
Oil.                          - 2tbsp + for frying

Instructions:-

1). Finely chop onion, capsicum, celery stalks, celery leaves, ginger and garlic. Half slit green chillies and keep all the chopped ingredients on a plate along with curry leaves.

2). In a mixing bowl add diagonally cut baby corn pieces, 1/2tsp fennel seeds, corn flour, gram flour, red chilli powder, turmeric powder, coriander powder, garam masala, 1tsp finely chopped ginger, 2tsp finely chopped garlic, required salt and 3 springs of curry leaves. Add lime juice and required water into the bowl and mix all the ingredients in the bowl to form a semi thick baby corn mixture. Keep aside the mixture to marinate the baby corn pieces for 15 to 30 minutes.

3). Heat oil in a frying pan and deep fry the marinated baby corn pieces till golden colour and keep aside.

Method:-

1). Heat 2tbsp oil in a wide bottom pan. Add 1tsp fennel seeds and saute well. Add half slit green chillies, finely chopped 1tsp ginger, finely chopped 2tsp garlic, finely chopped onion and 3 springs of curry leaves into the pan and saute well. Add finely chopped capsicum and finely chopped celery stalk into the pan and saute well. Add green chilly sauce, red chilli sauce, tomato ketchup, required salt and vinegar into the pan and mix well. Add fried baby corn pieces into the pan and mix well. Sprinkle finely chopped celery leaves into the pan. Mix well all the ingredients and switch off the flame.

2). Transfer the Dragon Baby Corn to a serving bowl and serve hot as a starter or with chapathi, phulka, roti or naan. 

Mangalore Cucumber Sambar

 Mangalore cucumber sambar is a delicious gravy dish made using mangalore cucumber, toor dal, coconut and spices, goes well with rice.

The following ingredients are needed to prepare Mangalore Cucumber Sambar.

Ingredients:-

Mangalore Cucumber. -1 medium size
Toor dal.                       -1/2cup
Tamarind.                     - a marble size
Jaggery crushed.           - 1tsp
Salt.                               - to taste

For grinding Sambar masala paste:-

Grate Coconut.     - 1cup
Urad dal.               - 1tsp
Chana dal.             - 1tsp
Dry red chillies.    - 8
Coriander seeds.   - 2 tsp
Cumin seeds.        - 1/2 tsp
Black pepper.        - 1/4 tsp
Fenugreek (methi).- 1/4 tsp
Turmeric powder.  - 1/4 tsp
Coconut oil.           - 1/2 tsp

For Seasoning:-

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

Instructions:-

1). Heat 1/2 tsp coconut oil in a pan and roast urad dal, chana dal, dry red chillies, coriander seeds, cumin seeds, black pepper and fenugreek seeds.Saute well on medium flame till nice aroma comes out and switch of the flame. Allow the roasted ingredients to cool. Once cooled grind the above roasted ingredients along with freshly grated coconut and turmeric powder to a smooth paste adding very little water. Keep aside the ground sambar masala paste.

2). In a small bowl soak tamarind in 1/4 cup of warm water. Squeeze and extract tamarind juice and discard the tamarind residue. Add 1tsp crushed jaggery and mix with the extracted tamarind juice. Keep aside the tamarind jaggery mixture.

3). Wash mangalore cucumber.Cut and remove the seed portion and chop the cucumber into medium size cubes along with skin.

4). Wash and pressure cook toor dal along with chopped mangalore cucumber cubes adding 2 cup of water for 2 whistle or till soft and keep aside.

Method:-

1). In a cooking vessel add the cooked mangalore cucumber cubes and cooked toor dal along with cooked water and boil on low flame.

2). Add required salt and tamarind jaggery mixture into the vessel and boil for a minute.

3). Add ground sambar masala paste into the vessel and mix well. Add little water and boil the sambar for 5 minutes and switch off the flame.

4). Heat 1tsp coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well. Add curry leaves into the pan and saute well in oil for a second and switch off the flame.

5). Pour the above seasoning into the sambar in the vessel and mix well.

6).Transfer the Mangalore Cucumber Sambar to a serving bowl and serve hot with rice.

Bajra Idiyappam /Pearl Millet Idiyappam

Bajra Idiyappam/pearl millet idiyappam is a healthy breakfast dish made with bajra flour/pearl millet flour and rice flour.Bajra idiyappam recipe is written with step by step method and photos.

The following ingredients are needed to prepare Bajra Idiyappam /Pearl Millet Idiyappam.

Ingredients:-

Bajra flour.      - 1 cup (Pearl millet four)

Rice flour.        -1 cup
Salt.                  - to taste
Ghee.                - 2tsp
Hot water.         - as required
Grated coconut.- 2tbsp for garnishing

 Instructions:-

1).Grease idli moulds and idiyappam maker with little oil and keep aside.

2). Grate 2 tbsp of fresh coconut for garnishing idiyappam.

Method:-

1). Dry roast bajra flour and rice flour together in a kadai until nice aroma comes out.

2). Mix the roasted flours with required salt and ghee. Add required hot water little by little into the roasted flours and mix well to make a soft dough. Keep aside the soft dough for 10 minutes to rest.

3). Put the small round idiyappam mould disc inside the greased idiyappam maker. Fill the soft  bajra dough into the greased idiyappam maker.

4). Close the idiyappam maker with its lid.Press and make idiyappam on the greased idli moulds.Boil sufficient water in a steamer and place the idli moulds in the steamer. 

5). Close the steamer with its lid and steam cook the bajra idiyappam for 10 minutes on medium flame.

  6). After 10 minutes open the steamer lid and remove the idi moulds from the steamer.

7). Keep aside the idli moulds and allow the steamed bajra idiyappam to cool.

8). Transfer the bajra idiyappam to a serving plate and garnish with freshly grated coconut.

Bajra idiyappam is ready to serve with any side dish of your choice.

Pineapple Sheera/ Pineapple Kesari

 Pineapple sheera or pineapple kesari is a sweet dish made with pineapple pieces, semolina and sugar.The recipe is written with step by step method and photos.

The following ingredients are needed to prepare Pineapple Sheera / Pineapple Kesari.

Ingredients:-

Pineapple.          - 1/2 cup chopped
Semolina (rava). -1 cup
Sugar.                  -1/2cup
Cardamom.         - 4
Cashew nuts.      - few
Raisins.               - few
Water.                  - 3 cup
Ghee.                   - 3tbsp + 2tsp

Instructions:-

1). Cut and remove the outer thorny skin of a small pineapple and chop into round pieces. Finely chop few pineapple pieces and keep aside - about 1/2cup.

2). Peel and crush cardamom and keep aside on a plate.

Method:-

1). Heat 2tsp ghee in a wide bottom pan and fry few cashew nts and raisins and keep aside on a pate. In the same pan add 1tbsp of ghee and roast semolina on medium flame till nice aroma comes out. Keep the roasted semolina on same plate to cool.

2). Heat 1tbsp of ghee in the same wide bottom pan and add 1/2 cup of finely chopped pineapple pieces and saute well for 2 minutes on medium flame.

3). Add 1/2 cup of sugar into the pan and mix with the pineapple pieces.

4). Add 3 cup of water into the pan and boil well.

5). Add 1cup of roasted semolina little by little into the boiling water and stir well continuously without lumps.

6). Add 1tbsp of ghee into the pan and keep on stirring the pineapple semolina sugar mixture on low flame.

7). Add crushed cardamoms into the pan and stir well.

8). Add fried cashew nuts and raisins into the pan. Add 1tbsp of ghee and keep on stirring the mixture on low flame.

9). Cook the pineapple semolina sugar mixture on low flame till the water is completely evaporated and the mixture become thick. Switch off the flame.

10). Pour the pineapple sheera in a greased bowl and then transfer to a serving plate.

Pineapple Sheera / Pineapple Kesari is ready to serve.

Gova Konya Godu Appo / Broken Wheat Unniyappam

Gova konya godu appo /Broken wheat unniyappam is a tea time sweet snack made with broken wheat and jaggery.Broken wheat is called gova kono in konkani.The recipe is written with step by step method and photos.

The following ingredients are needed to prepare Gova Konya Godu Appo /Broken Wheat Unniyappam.

Ingredients:-

Broken wheat.       -1 and 1/4 cup
Jaggery grated.      -1 cup
Rice flour.              -1/4 cup
Ripe small banana. - 2
Cardamom.             - 4
Cooking soda.         - 1/4 tsp
Salt.                         -1/4tsp
Ghee.                        -1tbsp

Instructions:-

1). Wash broken wheat and soak in water for 2 hours.

 2). In a small vessel add grated jaggery and 1/4 cup of water. Boil well till grated jaggery dissolves in water. Filter the jaggery syrup and keep aside.

 

3). Drain the soaked water completely and grind the soaked broken wheat along with rice flour, chopped small banana, cumin seeds, peeled cardamom, filtered jaggery syrup and 1tbsp of ghee to a smooth but little coarse paste.

 

4). Transfer the ground batter to a bowl. Add 2 pinch of cooking soda and 1/4 tsp salt into the batter and mix well.

 

5). Keep aside the batter for 10 minutes to rest.

 

Method:-

1). Heat a appe pan and pour 1tsp coconut oil in each depression.

2). Mix the batter with a ladle. Once the oil is hot pour the batter in each depression, Cover the appe pan with a lid and cook the appo on medium flame.

3). When the base of the appo is cooked well, flip it using a skewer or knife point to cook the other side.

4). Remove the well cooked gova konya appo /broken wheat unniyappam from the appe pan and transfer to a serving plate. 

 

 Repeat the same process and make appo/ broken wheat unniyappam with the remaining batter and serve with a cup of tea.

Lotus Seed Ladoo/Makhana Ladoo

Lotus seed ladoo/ Makhana laddu is a healthy and sweet snack made with popped lotus seeds. Lotus seeds are also known as fox nuts or phool makhana. They are gluten free, good for digestion, maintain blood pressure, rich in calcium which are very good for stronger teeth and bones.Lotus seed pop are available in super markets. Lotus seed ladoo recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Lotus Seed Ladoo / Phool Makhana Ladoo.

Ingredients:-

Popped Lotus seeds.         - 2 cup
Thick Poha/flattened rice.-1 cup
Desiccated coconut.         -1 cup
Jaggery.                            -1 and 1/2 cup
Almond or Cashew nut.   - 20
Raisins.                             - 25
Cardamom.                       - 4
Boiled milk.                      - 2tbsp
Ghee.                                 - 2tbsp

Instructions:-

1). Heat 1tbsp ghee in a wide bottom pan and roast almonds and raisins and keep aside. Grind the roasted almonds to a little coarse powder and keep aside.

2). In the same pan add thick poha and roast till crispy on low flame. Grind the roasted poha to a little coarse powder and keep aside.

3). In the same pan add 1tsp ghee and roast popped lotus seeds till crispy on low flame. Pulse the roasted lotus seeds and make a little coarse powder and keep aside.

4). Keep aside desiccated coconut.

5). Peel and crush cardamom in a mortar and pestle and keep aside.

Method:-

1). In the same wide bottom pan add crushed jaggery and add 2tbsp of water in it and mix well.Boil and melt the crushed Jaggery.

2). Add crushed cardamom and mix with the melted jaggery.Add coarsely ground poha powder, lotus seed powder, almond powder and desiccated coconut into the melted jaggery and mix well.

 3). Add roasted raisins and remaining ghee into the pan and mix well.Mix all the ingredients in the pan together on low flame and switch off the flame.

 4). Remove the pan from stove and sprinkle 2tbsp of boiled milk into the hot mixture in the pan. Mix the hot lotus seed mixture using a spatula.Take a small portion of the hot lotus seed mixture in your palm and tightly press it and starts to bind the mixture to a round shape. In the same way make lotus seed ladoo with the remaining hot mixture.Store the ladoo in airtight container and keep in the refrigerator and will stay good for few more days.

Lotus Seed Ladoo / Makhana Ladoo is ready to serve.

Mushroom Korma / Kalan Kurma

Mushroom Korma also known as Kalan Kurma is a delicious side dish made with mushrooms and goes well as a delicious side dish with idiyappam, chapathi, naan, phulkas, roti etc.Mushroom Korma recipe is written with step by step method and photos.

The following ingredients are needed to prepare Mushroom Korma / Kalan Kurma.

Ingredients:-

Mushroom / Kalan. -200 gm
Ginger.                     -1 inch piece
Garlic.                      -5 cloves
Green chillies.          -3
Onion.                       -1 big
Tomato.                     -1
Curry leaves.             -2 spring
Turmeric powder.      -1/4tsp
Red chilli powder.     - 1tsp
Coriander powder.     -1 and 1/2tsp
Garam masala.           -1 and 1/2tsp
Cinnamon.                  -1 inch stick
Cloves.                        - 2
Cardamom.                  - 2
Bay leaf.                       -1
Salt.                              - to taste
Oil.                                - 1tbsp

For grinding Coconut Cashew Paste:-

Grated coconut. - 3/4 cup
Fennel seeds.     -1tsp
Cashew nuts.      - 3

Instructions:-

1). Clean, wash and chop each mushroom into 4 pieces, chop onion into thin slices, chop tomato into small pieces, chop green chilly, ginger and garlic into small pieces. Keep the above chopped ingredients on a plate along with curry leaves.

2). Grind grated coconut, fennel seeds and cashews to a smooth paste adding 1tbsp of water. Keep aside the ground coconut cashew paste.

Method:-

1). Heat oil in a pan and add cinnamon, cloves, cardamom and bay leaf into the pan and saute well. Add chopped ginger, garlic, green chillies and curry leaves into the pan and saute well.Add onion into the pan and saute well till onion becomes translucent. Add turmeric powder, red chilli powder, coriander powder and garam masala and mix well.Add chopped tomato and saute well. Cover and cook until tomato becomes mushy.

2). Add chopped mushroom into the pan and saute well.

3). Add required salt and 1cup of water into the pan and mix well. Cover and cook the mushroom till soft.

4). Add ground coconut cashew paste into the pan and mix well.

5). Add 1/2 cup of water and boil the mushroom korma till raw smell goes out. Switch off the flame.

6). Transfer the mushroom korma to a serving plate.

 Mushroom Korma /Kalan Kurma is ready to  serve.