Dec 22, 2009

COCONUT BURFI































Coconut -- 2 cups (freshly grated)
Milk -- 3/4 cup
Sugar -- 1 cup (more if you like it really sweet)
Cardamom -- 4-5 (powdered)

In a thick bottomed vessel heat milk. Add sugar and stir it slowly until the sugar is completely dissolved.

Now add the coconut and mix well. Keep stirring on low flame until all the mixture becomes thick and starts leaving the bottom of the vessel.

Add cardomom powder and mix it with the burfi. Remove it from fire and Spread the mixture on a greased plate. Cut into y shape.

Cool it to room temparature before serving.

Dec 4, 2009

MASALA VEGETABLE RICE



























(SPICY VEGETABLE RICE)

Long grained rice -- 2 cups (cooked)
Oil -- 2 tablespoons
Urad dal -- 1 teaspoon
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Green chillies -- 3/4, slit
Curry leaves -- few

Onion -- 1 large
Tomato -- 2 medium
Capsicum -- 1 small
Sambhar powder -- 2 1/2 teaspoon
Sugar -- 1/4 teaspoon
Salt to taste

Chop all the vegetables.

Heat oil in a pan and add urad dal . When the dal begin to brown add mustard seeds.

When Mustard seeds start crackling add turmeric powder, green chillies and curry leaves. Stir for 1 minute.

Add onion and fry till transparent. Now add tomato and capsicum and stir over slow flame for 4-5 minutes, until all the vegetables are soft.

Now add the sambhar powder and stir for another minute.

Now add cooked rice to the pan. Sprinkle sugar and salt on the rice.
Mix everything together and and leave it on very low flame for 5 minutes. Keep turning every minute.

Ready to serve.

GOLI BAJE





























All purpose flour /Maida -- 1 cup
Curd -- 1/2 cup
Baking soda -- 1/2 teaspoon
Green chilies -- 2
Curry leaves -- few
Ginger -- 1 teaspoon (grated)
Salt to taste
Mix baking soda and salt into the curd and add flour, chopped green chilies,curry leaves, coriander leaves and ginger.
Cover and keep it for 3-4 hours.

Heat oil in a frying pan and drop a spoonful of the batter in hot oil. Fry till both sides are golden brown.
Serve hot with chutney / sambhar.

Dec 1, 2009

CARROT PARATHA



























Wheat flour -- 1 cup
Carrot -- 2
Chili powder -- 1/2 teaspoon
Cumin seeds -- 1 teaspoon
Curry leaves -- few (chopped)
Coriander powder -- 1/2 teaspoon
Oil/Ghee -- 3-4 tablespoons
Mustard seeds -- 1/4 teaspoon
Salt to taste

Grate carrot in a cheese grater.
Heat 2 tablespoon of oil in a pan and crackle mustard and cumin in it. Add curry leaves.
Put in the grated carrot and coriander, chili powders. Pour in some water and cook it covered for 5-6 minutes. Turn the heat off and let the carrot cool a bit.

When the carrot is still warm add the flour and salt and make the dough.
Roll it out like regular parathas and cook it with oil or ghee until light brown on both sides.

Serve hot.

BANANA BUN


























This is not your regular bun. This is one of the delicacy of mangalore. Slightly sweetish in taste it makes a great breakfast dish or a evening teatime snack.



All purpose flour -- 1 1/2 cups
Wheat flour -- 1/2 cup
Sour curd -- 2/3 cup
Ripe bananas 2
Baking soda -- 1/2 teaspoon
Sugar -- 1 cup
Salt to taste
Oil for deep frying


Take the curd in a bowl. mash bananas and mix it with the curd.

Add salt sugar and soda to the mixture. Once the sugar is dissolved, add both the flours and make a dough. The dough should be like that of the roti/paratha. The amount of flour can be adjusted accordingly.
Keep the dough covered for around 8 hours.

To make the bun, take a lemon sized portion of the dough, make a round ball and roll it out like poori. It should be thicker than a regular poori.

Heat oil in a frying pan and drop the rolled out buns and fry till both sides are golden brown.
Ready to serve. Serve with coconut chutney.

SABUDANA VADA




























Sabudana -- 1/2 cup
Potatoes -- 2
Peanut -- 1/4 cup
Ginger -- 1 teaspoon (grated)
Green chilies -- 2 (finely chopped)
Coriander leaves -- 2 tablespoons (chopped)
cumin seeds -- 1 teaspoon
Salt to taste
Oil for deep frying

Soak sabudana in water for 2-3 hours.(If you are soaking it overnight drain the sabudana and keep it covered.) They should be soft.

Dry roast peanuts. Skin them and roughly chop them.


Cook potatoes. Peel and mash them.

In a bowl mix all the ingredients except oil.

Heat oil in a frying pan.
Take a small portion from the dough and make a round ball, flatten it with your palm. Drop it in hot oil and fry till golden brown on both sides.

Ready to serve.