Lobia Gravy / Black Eyed Peas Curry / Karamani Masala

Lobia gravy / Black eyed peas curry / Karamani masala curry is a very tasty and easy to prepare lobia curry made with black eyed peas and goes well with chapati or jeera rice.

The following ingredients are needed to prepare Lobia Gravy / Black Eyed Peas Curry / Karamani Masala Curry.

Ingredients:-

Lobia/ Karamani.-3/4 cup
Onion.                 -1
Dry red chilly.     - 2
Bay leaf.              -1
Mustard seeds.    -1tsp
Cumin seeds.       -1tsp
Asafoetida.          -1/2 tsp
Water.                   - as needed
Salt.                      - to taste
Oil.                        -2 tbsp

For grinding Tomato Paste:-

Tomato.              -3
Green chilly.      -2
Ginger chopped.-1/2 tsp
Garlic chopped. -1/2 tsp

For Spice Masala Paste:-

Gram flour/Besan. -1tbsp
Red chilly. powder.-1tsp kashmiri
Coriander powder.  -2 tsp
Turmeric powder.    -1/2 tsp
Garam masala.         -1 tsp
Jeera powder.           -1/2 tsp
Water.                      -as needed

Instructions:-

1). Wash and soak lobia / karamani / black eyed peas in water overnight. Drain and pressure cook  the soaked lobia for 4 to 5 whistles adding water. Keep aside the cooked lobia.

2). Grind 3 roughly chopped tomatoes along with chopped ginger, chopped garlic and chopped green chilly to a smooth paste.Keep aside ground tomato paste.

3). In a bowl add gram flour (besan), kashmiri red chilly powder, coriander powder, turmeric powder, jeera powder, garam masala powder and little water and mix well without lumps. Keep aside the spice masala paste.

Method:-

1). Heat 2 tbsp oil in a kadai. Add bay leaf and saute well. Splutter mustard seeds and cumin seeds. Add dry red chillies and saute in oil. Add asafoetida (hing powder) and mix well. Add finely chopped onion into the kadai and fry till onion turns golden brown.

2). Add ground tomato paste and 1/2 cup of water into the kadai. Mix well and boil for 5 minutes on low flame or until raw smell goes.

3). Add spice masala paste, required salt and 1/2 cup of water into the kadai. Mix well and boil for 5 minutes on low flame and saute well in between.

4). Add cooked lobia into the kadai and mix with the masala paste. Boil and cook the masala curry for 5 minutes and switch off the flame.

5). Cover the lobia masala curry with a lid. After 15 minutes open the lid and mix the curry well.

Lobia gravy / Black eyed peas curry / Karamani masala curry is ready to serve hot with chapathi or jeera rice.

Alphabet Pasta

Alphabet pasta /Alphabet macaroni pasta is a very tasty and easy to prepare breakfast made with alphabet letter shaped macaroni pasta adding onion, garlic cloves and spices.

The following ingredients are needed to prepare Alphabets Pasta / Alphabet Macaroni Pasta.

Ingredients:-

Alphabets Macaroni.-1 cup
Onion.                    -1
Garlic cloves.         -6
Chilly flakes.         -1/4 tsp
Red chilly powder.-1/2 tsp
Cumin powder.      -1/2 tsp
Garam masala.       -1/2 tsp
Tomato ketchup.    -1tsp
Origano.                 -1/2 tsp
Water.                     -as required
Salt.                        -to taste
Oil.                          -2 tsp +2 tsp

Instructions:-

In a vessel boil 5 cups of water. Add 1tsp oil, 1tsp salt and 1cup of alphabets macaroni into the boiling water and cook for 5 minutes on low flame.Once cooked switch off the flame and transfer the cooked alphabets macaroni to a strainer and drain the boiled hot water. Rinse the boiled macaroni under drinking tap water.Drain water completely and apply 1tsp oil over the boiled macaroni and keep aside. Finely chop garlic cloves and onion. Keep aside.

Method:-

1). Heat 2 tsp oil in a wide bottom pan. Add finely chopped garlic cloves into the pan and saute well.

2). Add finely chopped onion into the pan and saute well until onion turns translucent.

3). Add chilly flakes, red chilly powder, cumin powder, garam masala powder and saute well.

4). Add tomato Ketchup and mix well. Add required salt and 2 tbsp of water into the pan. Mix well and boil for 2 minutes on low flame.

5). Add boiled alphabet macaroni into the pan and toss it for 2 minutes on low flame.

6). Add origano into the pan and mix well. Switch off the flame.

Very tasty Alphabets Pasta ? Alphabet Macaroni Pasta is ready to serve hot.

Broccoli 65

Broccoli 65 is a very tasty and easy to prepare deep fried teatime snack.

The following ingredients are needed to prepare Broccoli 65.

Ingredients:-

Broccoli.                - 1
Maida.                    - 1/4 cup
Corn flour.              - 2 tbsp
Ginger garlic paste.-1tbsp
Red chilly powder  -1tsp
Turmeric powder.   -1/4 tsp
Garam masala.       -1tsp
Lemon.                   -1
Water.                     - as required
Salt.                        - to taste
Oil. - for deep frying

Instructions:-

Clean the broccoli and cut the broccoli into florets and wash well.

Method:-

1). In a mixing bowl add maida (all purpose flour), corn flour, ginger garlic paste, red chilly powder, turmeric powder, garam masala, required salt and mix well. Add required water little by little into the mixing bowl and mix everything and make a semi thick batter.

2). Heat oil in a deep frying kadai. Dip the cleaned broccoli florets into the maida (all purpose flour) batter and drop them in hot oil in batches and deep fry them till crisp and golden brown on medium flame.

3). Remove the deep fried broccoli florets from hot oil using a slotted spoon and transfer to a plate.

4). Squeeze lemon juice over the deep fried broccoli florets and toss well and garnish with coriander leaves. 

Very tasty  and crispy Broccoli 65 is ready to serve.

Ghee Roast Dosa / Ney Roast Dosa

Ghee roast dosa also known as ney roast dosa in south India is a very tasty and crispy dosa. Ghee roast dosa recipe is given below with step by step photos. Crispy ghee roast dosa is a breakfast dish and can be served with coconut chutney or sambar.

The following ingredients are needed to prepare Crispy Ghee Roast Dosa / Crispy Ney Roast Dosa.

Ingredients:-

Idli rice.      - 2 & 1/2 cup
Urad dal.     - 3/4 cup
Methi seeds.-1tsp.
Salt.             - to taste
Ghee.- as needed to roast dosa.

Instructions:-

Wash and soak whole white urad dal and methi seeds together in water for 6 hours. Wash and soak idli rice in water for 6 hours.
Drain and grind soaked urad dal and methi seeds together in a mixer grinder to a smooth and thick paste adding little cool water.Transfer the ground urad methi batter to a large vessel.Drain and grind the soaked idli rice in mixer grinder to a little coarse like rava consistency batter adding little cool water.Transfer the ground idli rice batter to the same large vessel. Add required salt into the vessel and mix the batter mixture using your hand.Keep aside the vessel to ferment the dosa batter for 8 hours. Mix the fermented dosa batter with a ladle. Add 1tsp sugar into the fermented dosa batter and mix well.

Method:-

1). Heat an iron dosa tawa on high flame. Sprinkle little water on hot tawa and wipe it with a clean cloth.

2). Lower the flame to medium heat and pour a ladle of batter on hot tawa and spread it on tawa with the back of the ladle and make a thin round dosa.

3). After a minute dosa starts to roast.

4). Apply 1tsp ghee over the dosa and spread it all over the dosa and all the sides of dosa using an oil brush. Roast dosa on medium flame.

 

5). Once the dosa is roasted well and becomes crisp on all sides, then slowly roll the well roasted ghee dosa into cylindrical shape using a flat spatula and remove it from tawa to a plate.

6). Repeat the same process. Wipe the iron tawa with a cloth and sprinkle little water on hot tawa.Wipe the tawa again with a cloth.

7). Pour a ladle of dosa batter on hot tawa. Spread the dosa better on tawa and make round thin dosa.

8). Apply 1tsp ghee on dosa and spread it all over the dosa and all sides of dosa using an oil brush. Roast dosa on medium flame till crisp.

9). Lower the flame and slowly roll the ghee roasted dosa into cylindrical shape using the flat spatula.

10). Remove the ghee roasted crispy dosa from tawa and transfer to a serving plate.Repeat the process and make crispy ghee roasted dosa and serve with coconut chutney.

Left over dosa batter can be kept in the refrigerator and last for 2 -3 days.Crispy Ghee Roast Dosa / Crispy Ney Roast Dosa can be served with coconut chutney or sambar.

Deep fried Jackfruit Rags / Jeevo Ponsa Bhooth Thallele.

Deep fried jackfruit rag is a very easy to prepare crunchy snack made with raw jackfruit rags. Jackfruit rags are latex like filaments found inside a jackfruit in between jackfruit bulbs. Raw jackfruit rags are white in colour. In a matured raw jackfruit the raw jackfruit rags are light yellow in colour.

The following ingredients are needed to prepare Deep fried Jackfruit Rags.

Raw jackfruit rags - 2 cup
Salt.                       - to taste
cooking oil.           - for deep frying

Method:-

1). Cut raw jackfruit and remove the core portion and raw jackfruit bulbs. Then pluck the raw jackfruit rags in between jackfruit bulbs.

2). Keep the raw jackfruit rags on a plate and apply little salt.

3). Heat coconut oil in a kadai for deep frying. Add the raw jackfruit rags into the hot oil and deep fry till golden colour and crisp.

4). Remove the deep fried jackfruit rags from hot oil using a slotted spatula and transfer to a serving plate.

Very tasty and crispy deep fried jackfruit rags are ready to serve as a teatime snack.

Mande Kook Bikkand Thiksani Humman / Colocasia Potato Jackfruit Seeds Spicy Curry

 Mande kook bikkand thiksani humman is a GSB Konkani spicy curry made with colocasia roots, potato, jackfruit seeds and bilimbi (irumban puli) and goes well as a side dish with rice, dosa and idli.

The following ingredients are needed to prepare Mande Kook Bikkand Thiksani Humman / Colocasia Potato Jackfruit Seeds Spicy Curry.

Ingredients:-

Jackfruit seeds        -10
Potato.                    -1 big
Colocasia root.       -4
Bilimbi / Irumban puli.-5
Red chilly powder. -1tsp
Mustard seeds.        -1tsp
Asafoetida.              -1/2 tsp
Water.                      - as required
Salt.                         - to taste
Coconut oil.             -2 tsp

Instructions:-

Peel the outer skin of jackfruit seeds and soak them in water overnight. Scrap and remove the brown skin of soaked jackfruit seeds and chop them into thin lengthy slices. Peel and chop potato into thin lengthy slices. Peel and chop colocasia root into thin lengthy slices. Chop bilimbi (irumban puli) into thin lengthy slices. Keep aside.

Method:-

1). Heat 2 tsp coconut oil in a wide bottom pan and splutter mustard seeds. Lower the flame and add red chilly powder into the pan and saute well.

2). Add chopped potato slices and chopped bilimbi slices into the pan and saute on low flame.

3). Add chopped colocasia roots and jackfruit seeds into the pan and mix well.

4). Add required salt and 2 cup of water into the pan. Mix well and boil. Cover and cook jackfruit seeds, potato and colocasia roots till soft on low flame.

5). Add asafoetida into the pan and mix well. Boil and cook the curry for 2 minutes on low flame and switch off the flame.

Transfer the spicy curry to a serving bowl. Mande Kook Bikkand Thiksani Humman / Colocasia Potato Jackfruit Seeds Spicy Curry is ready to serve hot with rice, dosa or idli.

Aloo Pakoda

 Aloo pakoda /Aloo pakora is a deep fried teatime snack made with potatoes.

The following ingredients are needed to prepare Aloo Pakoda /Aloo Pakora.

Ingredients:-

Potato.                    -2
Gram flour.            - 2 cup
Ginger garlic paste.-1tbsp
Red chilly powder. -1/2tsp
Turmeric powder.   -1/4 tsp
Salt.                         -to taste

Instructions:-

Peel and remove the outer skin of potatoes and chop potatoes into thin round slices. Apply a pinch of salt on potato slices and keep aside.

Method:-

1). In a mixing bowl add gram flour, ginger garlic paste, red chilly powder, turmeric powder, required salt and mix well. Add required water little by little into the bowl and mix well to make a smooth batter. Add 1tsp oil into the batter and mix well.

2). Heat sufficient oil in a deep frying kadai. Dip the potato slices in the batter and drop them one by one in hot oil and deep fry till golden colour. Flip and turn them in hot oil using a slotted spoon to cook all its sides .Deep fry them in batches.

3). Once done remove the deep fried aloo pakoda from hot oil and transfer to a serving plate.

Very tasty Aloo Pakoda / Aloo Pakora is ready to serve with tomato ketchup and hot tea or coffee.

Mullangi Keerai Poriyal / Radish Leaves Stir Fry

 Mullangi Keerai poriyal / Radish leaves stir fry is a very tasty side made with fresh green tender radish leaves and goes well with rice.

The following ingredients are needed to prepare Mullangi Keerai Poriyal / Radish Leaves Stir Fry.

Ingredients:-

Radish Leaves.      -1 bunch
Dry red chilly.        -2
Garlic cloves.         -1
Shallots.                 -3
Grated coconut.     -1/4 cup
Red chilly powder.-1/2 tsp
Turmeric powder.  -1/4 tsp
Asafoetida.            -1/4 tsp
Mustard seeds.       -1tsp
Cumin seeds.          -1tsp
Salt.                        -to taste
Coconut oil.            -2 tsp

Instructions:-

Clean and wash the tender green leaves of radish / mullangi  keerai.

Chop the cleaned tender radish leaves nicely and keep aside.

Method:-

1). Heat 2 tsp coconut oil in a pan and splutter mustard seeds and cumin seeds. Add dry red chillies and saute in oil. Add chopped garlic and shallots into the pan and saute well until translucent.

2). Add chopped tender radish leaves into the pan. Add red chilly powder, turmeric powder, asafoetida and required salt into the pan and saute well.

3). Once the chopped radish leaves are cooked add grated coconut and mix well. Switch off the flame.

A very tasty Mullangi Keerai Poriyal /Radish Leaves Stir Fry is ready to serve hot with rice.