Tendli Talasani (Roasted And Shallow Fried Whole Ivy gourd)

Tendli is called Ivy gourd in Konkani.Tendli Talasani is a very tasty and delicious Konkani dish made with crushed whole Ivy gourd seasoned with crushed Garlic and broken dry Red chillies in oil. Crushed whole Ivy gourd is seasoned, roasted and shallow fried on low flame till soft.

The following ingredients are needed to prepare Tendli Talasani [Roasted and Shallow fried Whole Ivy gourd]

Ingredients:-

Ivy gourd [Tendli].  - 14 (tender)
Garlic cloves.           -10
Dry Red chillies.       - 4
Coconut oil/ Oil.        -1 and 1/2tbsp
Salt.                            -to taste.

Instructions:-

1. Wash the Ivy gourds [Tendli] in water 2/3 times to remove the dust.Trim both the ends of each Ivy gourd. Slightly crush the whole Ivy gourds using mortar and pestle just to flattened it without breaking into pieces. Apply little Salt on the crushed whole Ivy gourds and keep aside for 20 minutes.

2. Peel and slightly crush the Garlic cloves and keep aside.

3. Broke the dry Red chillies roughly into pieces and keep aside.

Method:-

1. Heat Coconut oil or cooking oil in a kadai and add the crushed Garlic and saute well till golden colour on low flame.

2. Add broken dry Red chilly pieces into the kadai. Saute well and fry in oil.

3. Add crushed whole Ivy gourds into the kadai and mix well.

4. Cover and shallow fry till Ivy gourds turns soft and well roasted on low flame.Give a stir for every 2 minutes. (Sprinkle little water if the Ivy gourd is sticking to the Kadai.Saute in between)

5. Shallow fry and roast the Ivy gourds on low flame.When the Ivy gourds are cooked and nicely roasted on both sides, switch off the flame.

6. Transfer the well roasted and shallow fried whole Ivy gourds to a serving plate.

A tasty Tendli Talasani (Roasted and Shallow fried whole Ivy gourd) is ready to serve as a side dish with Rice and Dal curry.

TENDLI TALASANI  [ROASTED AND SHALLOW FRIED WHOLE IVY GOURD] RECIPE - Step By Step Method With Photos.

crushed Ivy gourd ,dry Red chillies and Garlic cloves.

Method:-

1. Heat Coconut oil or cooking oil in a kadai and add the crushed Garlic and saute well till golden colour on low flame.

2. Add broken dry Red chilly pieces into the kadai. Saute well and fry in oil.

3. Add crushed whole Ivy gourds into the Kadai and mix well.

4. Cover and shallow fry till Ivy gourds turn soft and well roasted on low flame.Give a stir for every 2 minutes.(Sprinkle little water if the Ivy gourd is sticking to the Kadai.Saute in between)

5. Shallow fry and roast the Ivy gourds on low flame.When all the Ivy gourds are cooked and nicely roasted on both sides, switch off the flame.

6. Transfer the well roasted and shallow fried whole Ivy gourds to a serving plate.

A tasty Tendli Talasani (Roasted and Shallow fried whole Ivy gourd) is ready to serve as a side dish with Rice and Dal curry.

Apple Nonche

Apple Nonche is a tasty and spicy Apple Pickle made with green Apple. Green apples are slightly tangy and sweet and best to make pickle.

The following ingredients are needed to prepare Apple Nonche

Ingredients:-

Green Apple. - 4
Red chilly powder. - 3tsp
Turmeric powder.   - 1/4tsp
Hing powder.          -1tsp
Salt.                         - to taste
Lemon juice.           - 2tbsp
Sesame oil.              -2tbsp

For grinding:-

Black pepper.       -1/2tsp
Fenugreek seeds. - a pinch

For crushing:-

Mustard seeds. - 1tbsp

Instructions:-

Heat a pan on low flame and dry roast Black Pepper and Fenugreek seeds for 2 minutes and grind to a fine powder and keep aside.

In the same pan dry roast Mustard seeds for a second on low flame. Crush the Mustard seeds and keep aside.

Wash and pat dry the Green Apples with a clean cloth. Remove the skin and chop the apples into 1/2 inch lengthy pieces and keep aside.

Method:-

Heat 2tbsp Sesame oil in a pan on low flame and add Red chilly powder, Turmeric powder, Hing powder, ground Pepper powder and Fenugreek powder, crushed Mustard seeds and required Salt. Mix well all the spice powders for 2 minutes on low flame and then switch off the flame.

Add the chopped Apple pieces into the pan and mix with the spice powders till the Apple pieces are nicely coated with the spice powders.

Transfer the pickle to a mixing bowl and add Lemon juice and mix well.

A tasty Apple Nonche is ready to serve.

Store the Apple Nonche in a clean air tight container and keep in the refrigerator. Always use clean and dry spoon to take out the Nonche (Pickle) from the container for longer life.

Colocasia Leaves Potato Bhaji (Potato Colocasia Leaves Gravy)

The following ingredients are needed to prepare Colocasia leaves Potato Bhaji /Potato Colocasia Leaves Gravy.

Ingredients-

Colocasia Leaves.   - 30
Potato.                     - 3
Red Chilly powder. - 3 tsp
Bilimbi (Bimbul).    - 8
Hing powder.            -2 tsp
Salt.                           - to taste

For Seasoning:-

Coconut oil.     -2tsp
Mustard seeds. -1 tsp

Instructions:-

Peel the outer skin and wash the Potatoes and chop into 1inch lengthy pieces and keep aside.

Devein the Colocasia leaves, wash and roughly chop the Colocasia leaves and keep aside.

Wash and chop the Bilimbi into small round pieces and keep aside 

Method:-

In a wide bottom pan heat oil and splutter Mustard seeds and saute well on low flame.

Add Red chilly powder and Hing powder. Saute well for 2 seconds.

Add the chopped Potato pieces and saute well for 2 minutes.

Add the chopped Colocasia leaves, chopped Bilimbi pieces along with 1 and 1/2 cup of Water and saute well.

Add required Salt and mix well. Cover and cook for 20 minutes on low flame. Saute in between.

When the Potatoes and Colocasia leaves are cooked well switch off the flame.

Add 1tsp Coconut oil over the curry in the pan and mix well.

A tasty Colocasia Leaves Potato Bhaji [Potato Colocasia Leaves Gravy] is ready to serve with Rice.

CARROT BIRYANI AND CARROT RAITHA

Carrot Biryani is a spicy rice dish made with Carrot mixed with Basmati rice and Indian spices. A healthy, tasty and easy to prepare biryani and can be served with Carrot Raitha.

The following ingredients are needed to prepare Carrot Biryani.

Ingredients:-

Basmati rice.             - 2 cup
Carrot.                       -1
Bay leaves.                -1
Cardamom.                -3
Cloves.                       - 4
Cinnamon.                  -1 inch piece
Black Pepper corn.      - 8

Green chilly.                -1
Onion.                          -2 medium size
Ginger Garlic paste.     -1tbsp
Chilly powder.              -1tsp
Turmeric powder.          -1/4tsp
Coriander powder.         -1tsp
Garam Masala Powder.  -1tsp
Tomato.                           -2
Pudina leaves.                 -1/4 cup chopped
Coriander leaves.            -1/4cup chopped
Salt.                                 - to taste
Curd.                                -2tbsp
Water.                               - 4 cup
Ghee  + Oil.                      - 1tbsp +2tbsp

Cashew nut.                       -8

Instructions:-

Wash and soak 2cup Basmati Rice for 20 minutes. Then drain the water completely from the soaked rice and keep aside.

Scrap the outer skin of a Carrot. Wash well and grate the Carrot and keep aside.

Wash and half slit Green chilly and keep aside.

Peel, wash and finely chop Onion and keep aside.

Wash and finely chop Tomato and keep aside.

Wash and finely chop Pudina leaves and Coriander leaves and keep aside.

Method:-

Heat Ghee and Oil in a pressure cooker on medium flame.

Add Cashew nuts and fry in oil till golden colour and remove from Ghee and keep aside for garnishing.

Add Bay leaf, Cardamom, Cloves, Cinnamon and crushed Black Pepper corn in the cooker vessel and saute well.

Add half slit Green chilly and fry well for a second.

Add finely chopped Onion and saute well till Onion pieces become translucent.

Add grated Carrot and mix well.

Add Ginger Garlic paste, Turmeric powder, Red chilly powder, Coriander powder, Garam masala powder and saute well on low flame.

Add finely chopped Tomatoes and saute well.

Add chopped Pudina leaves and  few chopped Coriander leaves and mix well.

Add required Salt and saute well till the Tomato pieces turns mushy.

Add 2tbsp of Curd and mix well.

Add the soaked Basmati rice and 4 cup of Water. Mix well and close the cooker lid and cook for 7 minutes on low flame.

Switch off the flame and when the pressure goes off open the cooker lid and gently mix the Biryani.

Garnish the Biryani with fried Cashew nuts and few finely chopped Coriander leaves.

A tasty Carrot Biryani is ready to  serve with Carrot Raita.

CARROT RAITA RECIPE

Ingredients:-

Carrot.         - grated
Green chilly. -1
Salt.               -to taste

Curd.              - 1/2 cup

Instructions:-

Scrap and remove the outer skin ,wash and grate the Carrot and keep aside.

Wash and finely chop 1Green chilly and mix with little Salt.

Method:-

In a small bowl add grated Carrot, chopped Green chilly & Salt and mix thoroughly with your hands. Add 1/2 cup of Curd into the bowl and mix well.

Carrot Raita is ready to serve with Carrot Biryani.

Oats Dosa / Instant Oats Dosa

Oats dosa is a healthy breakfast dish made with Oats.The following ingredients are needed to prepare instant Oats dosa.

Ingredients:-

Oats.                       -1cup
Rice flour.               - 1/4 cup
Rava (Semolina).    - 1/4 cup
Cumin seeds.           -1/2 tsp
Whole Pepper corn. - 2tsp

Curd.                        -2tbsp
Salt.                          - to taste
Oil.                            - as needed


Instructions:-

Oats

1. Heat a pan and dry roast 1cup Oats on low flame. Saute well till the aroma comes and the Oats slightly changes the colour.When cooled grind the roasted Oats to a nice powder and keep aside.
2. Crush the whole black Pepper corn and keep aside.

3. Whisk the Curd and keep aside.

4. Peel, wash and finely chop Onion and keep aside.

5. Heat 1tsp oil in a pan and add finely chopped Onion and saute well till the Onion becomes translucent and keep aside.

6. In a vessel add the ground powder of Oats, Rava (Semolina), Rice flour, Cumin seeds, crushed Pepper, Onion, whisked Curd, required Salt and mix well.Add required water into the vessel. Mix all the ingredients and make a dosa batter.

7. An instant Oats dosa batter is ready. No need to ferment the batter.

Method:-

1. Mix the Oats dosa batter in the vessel with a laddle.

2. Heat a dosa tawa on medium flame and grease with little oil.Take a laddle full of batter and pour it on the dosa tawa and spread it and make dosa.

3. Cover and cook dosa on low flame till golden colour.

4. Pour little oil on the sides of the Oats dosa.

5. When one side is cooked well flip the Oats dosa to cook the other side.

6. When both sides are cooked well remove the Oats dosa from hot tawa with a flat spatula.Transfer the Oats dosa to a serving plate.

A tasty and instant Oats dosa is ready to serve hot.

INSTANT OATS DOSA RECIPE - Step By Step Method With Photos.

Method:-

1. Mix the Oats dosa batter in the vessel with a laddle.

2. Heat a dosa tawa on medium flame and grease with little oil.Take a laddle full of batter and pour it on the dosa tawa and spread it and make dosa.

3. Cover and cook dosa on low flame till golden colour.

4. Pour little oil on the sides of the Oats dosa.

5. When one side is cooked well flip the Oats dosa to cook the other side.

6. When both sides are cooked well remove the Oats dosa from hot tawa with a flat spatula and transfer t to a serving plate.

A tasty and instant Oats dosa is ready to serve hot.