1

Carrot burfi – 600th post

KONICA MINOLTA DIGITAL CAMERA

                                                                         Ready to serve carrot burfi

Time taken : 45 minutes

Makes: 30

Carrots the most popular veggie commonly used in almost all homes for the known health benefits.  Carrots can be too small to the extent of 2″-2 ft in size in length and one-half of an inch to over 2″ in diameter. .  It is available in 2 colours namely orange and the red and is now available all the year round. The most health benefits of carrots intake is it is helpful in improving the eye vision and it reduces  the risk of cardiovascular diseases.  It can be either cooked or used raw in salads etc.  Today i would like to present my 600th post as this fabulous carrot burfi.

What you need to have:

1. Grated carrots – 1 cup

2. Sugar – 1 cup

3 . Besan atta – 1/2 cup

4. Milk – 1/4 cup

5. Pure ghee – 1/4 cup and 2 Tablespoons

6. Pista – A fistful(to garnish, i used Almonds)

7. Cardamom powder – A little KONICA MINOLTA DIGITAL CAMERA

                                                                             Ingredients of carrot burfi

What you do with what you have:

1. Wash, peal and grate carrots and grind it  with milk.KONICA MINOLTA DIGITAL CAMERA

                                                                         Grated carrots grind with milk

2. Sieve besan atta and dry roast it adding very little ghee till a pleasant aroma oozes out, but does not change the colour.   Transfer all the ingredients including the carrot mix and sugar into a wide skillet.KONICA MINOLTA DIGITAL CAMERA

                                                                                All ingredients in a skillet 

3. Place the skillet filled with all the ingredients on medium flame and keep adding ghee in steps as and when the sugar starts melting and combines with other ingredients to stir conveniently and also not  to burn the mix.KONICA MINOLTA DIGITAL CAMERA

                                                                         Ghee being added in steps

4. Keep heating  on medium flame and add cardamom powder once it slowly starts leaving the sides of the skillet.KONICA MINOLTA DIGITAL CAMERA

                                                      Cardamom powder being added to the burfi mix

5. Continue heating on medium flame till the burfi mass  completely leaves the sides of the skillet and turns like chapati dough, drop a little in water and see if it can be rolled into a non stick ball, then  just switch of the flame and garnish with grated cashews and almonds.KONICA MINOLTA DIGITAL CAMERA                                                         Grated dry fruits being spread on the burfi mass

6. Grease the plate and spread the burfi mass on it and cut it immediately.KONICA MINOLTA DIGITAL CAMERA                                                                                    Carrot burfi being cut 

7. Transfer it to a plate for a closer view of the dish.  On cooling, store it in air tight containers and will be afresh for at least 10-15 days.KONICA MINOLTA DIGITAL CAMERA

                                                                               Ready to serve Carrot burfi

Time taken : 45 minutes

Makes : 30

Note: 1. Grated carrots should be grind fine with milk else will not be suitable to set the burfi.

2. One can replace the normal milk with full fat milk which will in turn be easier to set the same and also tasty for sure

3. Always once the burfi mass is spread on the plate cut it immediately..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

0

Sweet corn vada

KONICA MINOLTA DIGITAL CAMERA

                                                      Ready to serve corn vada with tomato sauce

Time taken : 45 minutes

Makea : 10-15 of the above size

Sweet corn is one of  the favorite of the younger generation.  It can be a street food when dry roasted on coke and a splash of chili powder, salt and lemon juice being  sprinkled, it tastes out of the world and feels tempting too.   I am always a fan of this corn veggie.  I have already put up a few dishes like the corn cutlet, stir fry, corn usli , corn pulav and today i thought of a jatpat tiffin for evening and really tasted yummyyyyyy!!!Here it is:

What you need to have: 

1. Sweet corn kernels – 1 cup

2. Peanuts – 1/4 cup

3. Onion chopped – 1/2 cup

4. Besan atta – 2 Tablespoons

5. Rice atta – 1 Tablespoon

6.Green chili – 2

7. Ginger – 12/’ piece

8. Garlic pods – 1 or 2

9. Cumin seeds – 1/2 Teaspoon

10. Chopped cilantro – 2 Sprigs

11. Salt – As per taste

12. Oil to fry- As neededKONICA MINOLTA DIGITAL CAMERA

                                                                                Ingredients of sweet corn vada

What you do with what you have:

1. Wash, peal and chop onions and keep it aside.   Remove the corn kernels from the whole corn roll.

2. Warm up peanuts in a skillet in such a way that you are able to peal it.  Powder it in the mixer to a medium coarse consistency.

3. Grind corn kernels, grated ginger, green chili, garlic pods, in the mixer without adding water to a coarse consistency.

4. Transfer all the ingredients including peanut powder, rice atta and besan atta to a wide bowl and mix together adding salt and chopped cilantro and amchur powder too.KONICA MINOLTA DIGITAL CAMERA

                                                                              All ingredients in a bowl

5. Make it into round balls and flatten  a little and keep it aside.KONICA MINOLTA DIGITAL CAMERA

                                                                    The dough being shaped into flat vada

6. Place a wide skillet with cooking oil in it on medium flame.  When heated drop the vadas one by one in a row.  Flip and fry till it turns brown and crispy!!!

KONICA MINOLTA DIGITAL CAMERA

   Corn vada being fried in oilKONICA MINOLTA DIGITAL CAMERA

                                                                      Corn vada being flipped and fried

7. Enjoy hot with either any chutney of your choice or the yum tomato sauce and a cup of tea/coffee on a cold winter evening with your family!!!!Yummmmmmm!!!KONICA MINOLTA DIGITAL CAMERA

                                                 Ready to serve sweet corn vada with tomato sauce

Makes -10 15 of the above size

Time taken: 45 minutes

Noye: 1. Use fresh corn kernels for better taste and flavour.

2. Use limited garlic pods as it stinks badly.

3. warming up peanuts should be on low/sim heat only so that it should not be roasted.

4. Always fry on medium heat only.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3

Fresh Pigeon pea cutlet (Thogari kalina cutlet)

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      Ready to serve Pigeon pea cutlet with tomato sauce

Fresh Pigeon peas/Thogari kalu/Thori in english, kannada and konkani respectively.  It is available in India only during December and january.  When i came to New york at my son’s place it was available in plenty at the indian stores and  of a very superior quality for sure.  I had tried it out in Manipal and  had not flashed any photos , so  thought of preparing the dish and sharing the recipe with you all.  I have already pu up a couple of cutlets like the veg-cutlet(the first and the fore most) , and the latest being the sprouted Moong bean cutlet  and now this pigeon pea cutlet to add to the long list of cutlets on this blog.  Here is my version of the recipe.KONICA MINOLTA DIGITAL CAMERA

                                                                                Fresh Pigeon pea Beans

KONICA MINOLTA DIGITAL CAMERA                                                                                 Pealed fresh pigeon peas 

What you need to have:

1. Fresh pigeon peas – 1 cup

2. Grated Beet root – 1/2 cup

3. Boiled and crushed potatoes – 1/2 cup

Ingredients of Seasoning:

1. Cumin seeds – 1/2 Teaspoon

2. Chopped onions – 1 cup

3. Grated ginger – 1/2 Teaspoon(grind with pigeon peas)

4. Greeen chili – 2(grind with pigeon peas)

5. Chili powder – 1/2 teaspoon

6. Turmeric powder – 1/2 teaspoon

7. Garam masala powder – 1/4 teaspoon (home made)

8. Cooking oil – 2 Teaspoon

9. Lemon juice – 1 Teaspoon

10. Salt – As neededKONICA MINOLTA DIGITAL CAMERA

                                                           Chopped veggies & Ingredients of seasoning

What you do with what you have:

1. Peal the pigeon peas and keep it aside as shown in image-2.

2. Wash and peal potato and cook it till smooth as usual in the cooker till soft.  On cooling grate it, also peal and grate beetroot , also wash, peal and chop onions and keep all the items aside as shown in image-3.

3. Grind green chili and ginger along with pigeon pea in the mixer  without adding water to coarse.KONICA MINOLTA DIGITAL CAMERA

                                                                                      Grind pigeon pea mix

4. Place a skillet with 2 teaspoons of cooking oil in it on low/medium flame.  When heated add cumin seeds to it.  When it splutters, add chopped onions and salt to it and fry till transparent.  KONICA MINOLTA DIGITAL CAMERA                                                                      Chopped onions being fried in seasoning

5. When done  add the grind Pigeon pea mix to it and close the lid to cook on simmering the flame.KONICA MINOLTA DIGITAL CAMERA                                                                  Pigeon pea mix being cooked in the seasoning

6. When cooked soft add grated beetroot to it and stir well and also all powders in a row and stir so that it gets mixed up well.   When cooked add grated potato, rusk powder and chopped cilantro too.KONICA MINOLTA DIGITAL CAMERA

                                         Chopped cilantro,  grated potato& rusk powder being added

 Ingredients of dusting & Garnishing:

1. Chopped cilantro – A handful

2. Lemon juice – 2 Teaspoons

2. Rusk/Toast powder – 2-3 TablespoonKONICA MINOLTA DIGITAL CAMERA                                                                          Ingredients of dusting & Garnishing

7. On cooling shape the cutlets as per requirement.KONICA MINOLTA DIGITAL CAMERA

                                                                                    Cutlet mix being shaped

8. Dust each of them in rush powder and place it aside for a while.KONICA MINOLTA DIGITAL CAMERA

                                                                         Shaped cutlets being dusted

9. Place a skillet with 2 teaspoons of cooking oil in it.  On heating place dusted cutlets on it and close the lid to cook splashing a little oil on each cutlet.  Flip and fry on the reverse.KONICA MINOLTA DIGITAL CAMERA

                                                   Fresh Pigeon pea  cutlets being fried & ready to serve

10. Enjoy with tomato sauce with a cup of tea/coffee.  Yummmmmmmmmm!!!!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                 Ready to serve Pigeon pea cutlets with tomato sauce

Makes : 20 of the above size

Time taken : 45 minutes

1. Use fresh pigeon pea than the dry ones for extra taste.

2. One can even deep fry the same but my option is to shallow fry.

3. One can even relish it with tamarind chutney and green chutney.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4

Mangalore cucumber sweet dosa(Magge surnoli)

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Makes – 10 dosas

Time taken : 45 minutes(other than soaking  grinding and fermenting)

Mangalore cucumber/magge,magaluru southe in english, konkani and kannada respectively. I have already put up Mangalore cucumber dosa, Alambe ambat with magge  and today i would like to put up another dosa dish which happens to be a sweet and spicy dosa also called “Magge surnoli”.  This is one of the favorited of the Gsb people.  I have already put up “surnoli” on this blog a couple of years ago.    It can be a dish for  breakfast, lunch box and also  tiff-in.

What you need to have:

1. Sona masuree rice (raw) – 2 cups

2. Grated Mangalore cucumber – 2-3 cups

3. Fresh grated coconut – 1 cup

4. Salt – A s needed (for the spicy dosa)

5. Chopped Jaggery – as needed(for sweet dosa)

6. Grated ginger – 1/2 teaspoon

7. Chopped green chili – 1 Teaspoon

8. Oil/Ghee – As needed

KONICA MINOLTA DIGITAL CAMERA

                                                                      Mangalore cucumber(Magge)KONICA MINOLTA DIGITAL CAMERA

                                                                Pealed Mangalore cucumber

What you do with what you have:

1. Wash, peal and grate Magge(Mangalore cucumber) after deseeding the same and keep it aside.  Soak raw rice in it adding water if needed so that rice should be soaked properly in it to turn soft to grind a little later.  Add grated coconut as well to it and let it soak for about 3-4 hours.KONICA MINOLTA DIGITAL CAMERA

                                                             Grated Mangalore cucumber (Magge)KONICA MINOLTA DIGITAL CAMERA

                                            Rice soaked with grated cucumber and grated coconut                   

2. Once soaked grind it in the mixer/grinder to a fine thick consistency so that on fermenting it will be right the next morning to make dosas.  Divide the batter into half and keep it aside for fermentation  adding chopped jaggery for one part of the batter.  Add grated ginger and chopped green chili to the other half of the batter on fermenting.KONICA MINOLTA DIGITAL CAMERA                                                                         Grind Magge surnoli batterKONICA MINOLTA DIGITAL CAMERA                                                                        Fermented magge surnoli batterKONICA MINOLTA DIGITAL CAMERA                                                  Chopped green chili & grated ginger being addedKONICA MINOLTA DIGITAL CAMERA                                                 Chopped jaggery being added to half of the batterKONICA MINOLTA DIGITAL CAMERA                                                                    Fermented sweet surnoli batter

3. Place a dosa skillet on medium flame.  On heating splash a little oil/ghee on it and spread a ladle of the dough on it to a thick consistency and close it with a lid.  Holes are formed on the surface of the dosa and no need to flip and is to be cooked on medium/low flame only else it would burn the base of the dosa.KONICA MINOLTA DIGITAL CAMERA

                                                                Magge surnoli(sweet) being cookedKONICA MINOLTA DIGITAL CAMERA

                                                                 Ready to serve  sweet Magge surnoli

Makes : 10 dosa

4. On the same skillet splash a little oil and wip it with a coconut coir or a soft tissue.  Splash water and later spread a ladle of the spicy dosa batter to the required thickness and like the sweet surnoli holes appear .  No need to flip.KONICA MINOLTA DIGITAL CAMERA

                                                                     Spicy surnoli being cooked

5. Serve with any chutney powder, ghee or even butter and pickle of your choice.KONICA MINOLTA DIGITAL CAMERA

                                          Ready to serve spicy surnoli with chutney powder

Time taken – 45 minutes

Serves :3-4 and makes – 10 dosa.

Note: 1. Use ripe Mangalore cucumber for the dosa.

2. Use quality rice for best results.

3. Fermenting is a must for this dosa .

4. Use fresh jaggery as well to avoid it from getting the batter extra  tangy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

0

Oats and Ragi roti(with sprouted green gram(moong)

KONICA MINOLTA DIGITAL CAMERA

                                              Ready to serve Oats-Ragi roti with chutney powder

Time taken : 45 minutes

Makes 4-5 of the above size

Oats is the most common ingredient in many of the dishes these days in either breakfast , lunch and also in the tiffin for those who are health conscious.  I have already put up a few dishes like the oats upma, oats laddoo, oats-poha upma, oats  veg roti etc and now comes the oats ragi roti with sprouted Green gram!!!Here it is;

What you need to have:

1.Ragi powder – 3/4 cup

2. Oats – 1/2 cup

3. Sujee – 1/4 cup

4.Chopped onions – 1 cup

5. Chopped green chili – 1/2 teaspoon

6. Grated ginger – 1/2 teaspoon

7. Grated coconut – A handful(optional)

8. Chopped cilantro – 1 Tablespoon

8. Chopped Mint leaves – 1 Teaspoon

9. Salt – as needed

10. Oil – as needed to roast the roti

11. Banana leaves – 4-5 small halvesKONICA MINOLTA DIGITAL CAMERA

                                                           Ingredients of Oats and Ragi rotiKONICA MINOLTA DIGITAL CAMERA

                                                                          Other ingredients of the dish

What you do with what you have:

1. Wash and peal onions and chop it fine.  Wash and chop cilantro, mint fine  and keep it aside.

2. Soak green gram in water over night.  Drain water and keep it aside  tied up in a piece of cloth for about 6-7 hours.  Open it later and you will find it sprouted.  Grind it in the mixer to a coarse paste without adding water.KONICA MINOLTA DIGITAL CAMERA

                                                           Grind sprouted green gram paste

2. Transfer grind green gram mix, oats, ragi powder,sujee, cumin seeds, chopped onions, cilantro, mint , chopped geren chili, ginger into a wide bowl and add required quantity of salt to it.  Add water to the dough and bring it to the required spreading consistency.  The dough would be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

                                                                        All ingredients in a bowlKONICA MINOLTA DIGITAL CAMERA

                                                                       Oats and Ragi roti mix  

3. Spread the roti dough on the banana leaf with your hands to required thickness.KONICA MINOLTA DIGITAL CAMERA

                                                          Roti dough being spread on banana leaf

4. Place a roti skillet on medium flame.  On heating splash a little oil and  place the roti with banana leaf facing upwards and once it is cooked, remove the leaf and roast it on the reverse till done  splashing a little oil .KONICA MINOLTA DIGITAL CAMERA

                                                                              Roti being roastedKONICA MINOLTA DIGITAL CAMERA

                                                    Roti being roasted after removing the leafKONICA MINOLTA DIGITAL CAMERA

                                                           Roti being roasted on the reverse

5. Serve it with any chutney powder or even tomato sauce or even with butter and pickle either!!!YummmmmmKONICA MINOLTA DIGITAL CAMERA

                                                                  Ready to serve oats-Ragi roti

Makes 3-4 of the above size

Time taken : 45 minutes

Note: 1. One can even peal of the skin of moon g beans if needed.  I have not for it is fibrous!!!

2. Adding grated coconut and mint leaves is one’s option.

3. Use banana leaf for fresh flavor of the leaf.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

9

Beaten rice/Avalakki Bisibele bhath

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                                                            Ready to serve Avalaki bisibele bhath

Time taken – 1 hour

Serves 6-8 persons

Bisibele bhath is the quint essential dish of south karnataka.  It is prepared with toor dal and rice in combination with veggies and the masala which makes the dish turn delecious.  I have already put it up a couple of years ago.   Today i would like to put up this dish with a variation by  replacing rice with beaten rice, the other ingredients being the same.  Here it goes:

What you need to have:

1. Pigeon pea dal/Toor dal – 1 cup

2. Beaten rice/Avalakki medium – 2 cups

KONICA MINOLTA DIGITAL CAMERA

                                                                                Toor dal & Beaten rice                                                                                

Other ingredients of the dish:

1. Chopped french Beans – 1/2 cup

2. Chopped carrots – 1/2 cup

3. Chopped Ashgourd – 1 cup

4. Chopped onions – 1/4 cup

5. Chopped potatoes – 1/3 cup

6. Fresh/frozen green peas – 1/2 cup

7. Peanuts – A handfulKONICA MINOLTA DIGITAL CAMERA

                                                                         Chopped veggies & Peanuts

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Blackgram dal – 1 Teaspoon

3. Red chili pieces – 4-5

4. Curry leaves – 4-5

6. Cashewnuts – A fistful

7. Peanuts – A fistful

KONICA MINOLTA DIGITAL CAMERA

                                                                             Ingredients of Seasoning

Ingredients of Garnishing & others:

1. Fresh grated coconut – A handful

2. Chopped cilantro – A handful

3. Mixture or sev – As needed

4. Bisible bhath powder – 4 Tablespoons(refer to my powder recipe)

5. Tamarind pulp – 1 Teaspoon

KONICA MINOLTA DIGITAL CAMERA

                                                             Ingredients of Garnishing & others

What you do with what you have:

1. Wash and cook Toor dal and chopped veggies in the cooker till soft.KONICA MINOLTA DIGITAL CAMERA

                                                      Toor dal & veggies being cooked in cooker

2. Wash and drain water from beaten rice and keep it aside.KONICA MINOLTA DIGITAL CAMERA

                                                                  Water drained from Beaten rice

3.  Place a wide skillet with 2 teaspoons of cooking oil in it on medium flame.  On heating add mustard seeds to it.  When it starts spluttering add blackgram dal to it.  When fried add cashew, peanuts to it.  When being fried add red chili pieces and curry leaves to it.KONICA MINOLTA DIGITAL CAMERA

                                                                                      Seasoning in progressKONICA MINOLTA DIGITAL CAMERA                                                                                         Seasoning in full swing

4.  When done, add cooked dal-veggie mix and stir well.  Now add bisibele bhath powder, tamarind pulp , salt and soaked  and drained  beaten rice from step-3 to it and give a strong stir with a wooden spatula adding required quantity of water to bring it to the required consistency checking for salt.KONICA MINOLTA DIGITAL CAMERA

                  Veggie dal mix, Beaten rice,bisibele bhath powder, tamarind pulp, salt being added  

5. When hot itself transfer it to a serving bowl garnishing with cilantro, fresh grated c a dash of butter and mixture or sev.KONICA MINOLTA DIGITAL CAMERA

                                                                  Ready to serve Avalakki bisibele bhath

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                                                                 Avalakki bisibele bhath being garnished

Time taken : 1 hour

Serves: 6-8 people 

Note: 1. Always use quality dal and fresh veggies for best results.

2. I have used home made powder for the dish.  Please refer to my recipe here.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3

Sprouted Moong bean cutlet

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                                                        Ready to serve Green gram cutlet

Makes – 20 of the above size

Time taken – 45 minutes(other than soaking & sprouting)

Sprouted grains play a main role in daily lunch menu and i prefer to add to my tiff-in menu too.  I have already put up Sprouted moong pulav, moong ghashi, Sprouted moong salad, sprouted matki masala etc and today i would like to put up this healthy cutlet to add to the long  list of cutlets i have put up on this blog namely corn cutlet, veg cutlet, vermicelli cutlet, snake gourd cutlet etc.., Here it goes….

What you need to have:

1. Sprouted moong beans – 2 cups

2. Oats powder – 1/2 cup

3. Boiled mashed potatoes – 1/2 cupKONICA MINOLTA DIGITAL CAMERA

                                                                  Sprouted Moong bean & oats powder

Ingredients of Seasoning & Garnishing:

1. Green chili – 2 (optional)

2. Chopped onions – /2 cup

3. Red chili powder – 1 Teaspoon

4. Turmeric powder – 1 Teaspoon

5. Dhania-jeera powder – 1 Teaspoon

6. Pav bhaji masala powder – 1 Teaspoon

7. Grated ginger – 1/2 Teaspoon

8. Lemon juice – 1 Teaspoon

9. Chopped cilantro –  A handful

10. Mint leaves – 3-4(optional)

11. Sugar – 2 pinches(optional)

12. Salt – As needed

13. Rusk powder – As needed ( to dust the cutlets)

14. Cooking oil – 2 Teaspoon for seasoning & little more for frying cutlets

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                                                            Ingredients of Garnishing & Seasoning

What you do with what you have:

1. Soak green gram(Moong) in water for about 6-8 hours.  Drain water and tie it in a dry cloth and keep it aside for another 6-8 hours.  It will have been sprouted if you open it up.  Grind it in the mixy to a coarse consistency without adding waterKONICA MINOLTA DIGITAL CAMERA                                                                  Grind  green gram being to a coarse consistency

2. Cook potato in the cooker as usual for 20 minutes till soft. When cooled peal and mash it and keep it aside.   Wash and peal onions and chop it fine.  Wash and chop cilantro, mint leaves and also grate green chili, ginger and keep it aside.

3. In the mean time dry roast on low flame till you get a pleasant aroma.  On cooling, powder it in the mixer.

4. Place a wide skillet with 2 teaspoons of cooking oil in it on medium flame.  When heated add chopped onions to it and required quantity of salt to it and fry till transparent.  When done add chopped green chili and grated ginger to it and stir well.KONICA MINOLTA DIGITAL CAMERA

                                              Grated ginger & green chili being added to fried onions

5. Add all powders in row and give a strong stir with a spatula to get a pleasant aroma.KONICA MINOLTA DIGITAL CAMERA

                                                                                All powders added in a row

6. On cooling transfer the fried onion mix, grind green gram, oats powder, chopped cilantro, mint leaves, mashed potato,lemon juice into a wide bowl.KONICA MINOLTA DIGITAL CAMERA

                                                                        All ingredients in a bowl

7.Mix and make either round or oval shaped cutlets of required size and keep it aside.KONICA MINOLTA DIGITAL CAMERA

                                                                              Cutlets being shaped

8. Dust each of them in rusk powder and is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                                            Cutlets being dusted in rusk powder

9. Place a skillet on medium flame and on heating splash a little oil on it.  On heating place the dusted cutlets on it and fry it.KONICA MINOLTA DIGITAL CAMERA                                                                                   Cutlets being shallow fried

10. Flip and fry on the reverse.  When done enjoy with tomato sauce or mint chutney.  Really crispy and  Yummmmmmmmmmm!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                                  Cutlets being flipped to fry on the reverseKONICA MINOLTA DIGITAL CAMERA

                                                                        Ready to serve green gram cutlet

Makes -20 of the above size

Time taken : 45 minutes(other than sprouting) 

Note: 1. Use quality Moong bean to sprout properly.

2. One can use any sprouted grain for this dish.  I have also used oats from health point of view but one can surely avoid if not essential.

3.One can even deep fry these cutlets but mine is always a shallow fried option.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

0

Baby corn capsicum stir fry

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                                                               Ready to serve Baby corn capsicum stir fry

Serves 3-4

Time taken – 45 minutes in all

Baby corn and capsicum are two very popular veggies and when combined with litttle potato chopping  will be really yummy.  I am planning to put up this simple stir fry which is a jat pat side dish for roti as well as rice.  Here is my version of the recipe.

What you need to have:

1. Chopped capsicum – 1 cup

2. Chopped Babycorn – 2 cups

3. Chopped potatoes – 1/3 cup

KONICA MINOLTA DIGITAL CAMERA                                                                             Chopped fresh veggies

KONICA MINOLTA DIGITAL CAMERA

                                                                Ingredients of seasoning & other veggie

Ingredients of Seasoning:

1. Chopped onions – 1/2  cup

2. Chopped tomato – 1/6 cup

3. cumin seeeds – A little

4. Dhania jeera powder – 1 Teaspoon

5. Turmeric powder – 1/2 Teaspoon

6. Red chili powder – 1 Teaspoon

7. Cooking oil – 2 Teaspoons

8. Salt – As needed

What you do with what you have:

1. Wash and chop capsicum , also peal and chop Baby corn lengthwise, wash , peal and chop potato as well lengthwise and keep it aside as shown in the image.  Wash, peal and chop onions and tomato too.

2. Place a wide skillet with 2 teaspoons of cooking oil in it on medium flame.  When heated add cumin seeds to it.  When fried add chopped onions and salt to it fry till transparent.KONICA MINOLTA DIGITAL CAMERA

                                                                                   Chopped onions being fried

3. When onions turn transparent, add chopped tomatoes and fry till a little mushy.  When done add chopped potatoes to it cook till soft.  When done add all powders in a row and give a strong stir.KONICA MINOLTA DIGITAL CAMERA

                                                                                        Tomatoes being cookedKONICA MINOLTA DIGITAL CAMERA

                                                         On potato being cooked all powders added

4. When done, add chopped capsicum and baby potatoes together and cook til they are soft.KONICA MINOLTA DIGITAL CAMERA

                                                                 Chopped baby corn & capsicum being added

5. When cooked would be as shown in the image below.  Yummmmmmmmm!!!Enjoy with roti, chapati or even rice.  Check for salt and transfer it to a serving bowl.

KONICA MINOLTA DIGITAL CAMERA

                                                                      Ready to serve Baby corn capsicum stir fryKONICA MINOLTA DIGITAL CAMERA

                                                                             A better view of the dish in a bowl

Time taken – 45 minutes in all

Serves 3-4

Note:1. Use fresh veggies for better results.  Use tender baby corn for extra flavour.

2. I have used home made byadgi chili powder, hence one can use chili powder as per your spicyness either increase or decrease s per quantity of veggies used.

3. Do not add water at all since veggies will be cooked with its own water content.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1

Mushroom-peas masala

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                                                                      Ready to serve Mushroom-peas masala

Serves -4-5

Time taken-45 minutes

Mushroom, is available in natural as well as in  artificial form.  The natural ones are the button mushrooms available only on the arrival of the rainy season , when there happens to be heavy lightening, storm and thunder and is fresh and aromatic.  Once the continuous rains start then it vanishes and we depend upon these artificial mushrooms only for sure.  I have combined mushrooms with peas, Capsicum and potatoes for the dish.  It is a good combo with either chapati or any roti of your choice.  Here is my version of the dish.

What you need to have:

1. Chopped Capsicum – 2 cups

2. Chopped Mushroom – 2 cups

3. Fresh green peas – 3/4 cup (i have used frozen)

4. Boiled potato – 1 (medium)KONICA MINOLTA DIGITAL CAMERA

                                                                                 Chopped MushroomKONICA MINOLTA DIGITAL CAMERA

                                                 Frozen peas, boiled potato & chopped capsicum

Ingredients of Seasoning:

1. Chopped onions – 2 cups

2. Chopped tomatoes – 1/3 cup

3. Dhania-jeera powder – 1 Teaspoon

4. Turmeric powder – 1 Teaspoon

5. Red chili powder – 1 Teaspoon(byadgi less spicy)

6. Garam masala powder – 1/2 Teaspoon(home made)

7. pepper powder – 1/2 Teaspoon

8. Ginger-garlic paste – 1 Teaspoon

9. Cashew paste – 1/2 cup(soak and grind it to fine)KONICA MINOLTA DIGITAL CAMERA

                                                                                    Ingredients of seasoning

What you do with what you have:

1. Wash and chop capsicum, peal potato  and cook it along with peas in cooker till soft and keep it aside. 

2. Wash, peal and chop onions fine, also wash and chop tomatoes fine and make ginger-garlic paste and keep it aside.

3. Place a skillet with 2 teaspoons of cooking oil in it on medium flame.  When heated, add chopped onions to it and fry till transparent adding little salt.  When done add chopped tomatoes and fry till mushy.KONICA MINOLTA DIGITAL CAMERA

                                                                                    Seasoning in progress

4. When done add all powders and ginger-garlic paste  in a row and give a stir so that a pleasant aroma oozes out.

KONICA MINOLTA DIGITAL CAMERA

                                                                               All powders added in a row

5. When done add chopped mushroom and capsicum and cook till done.KONICA MINOLTA DIGITAL CAMERA

                                                                Chopped mushroom & capsicum being added

6. When both the veggie and mushroom  is cooked,  add cooked peas and chopped potatoes, cashew paste  and a little water to it to bring it to required consistency.  Check for salt and  garnish with chopped cilantro and serve with roti, chapati etc..,  YummmmmmmmmmmKONICA MINOLTA DIGITAL CAMERA

                                                                          Cooked peas and potatoes being addedKONICA MINOLTA DIGITAL CAMERA

                                                                     Ready to serve Mushroom-peas masala

7. Transfer it to a serving bowl for a better view of the dish.KONICA MINOLTA DIGITAL CAMERA

                                                                                       A closer view of the dish

Serves -4-5

Time taken – 45 minutes

Note:1. Use fresh veggies and mushroom for best results.

2. Do check for the chili powder you use for ideal spiciness you require.

3. One can even use frozen peas if fresh not available.

0

Multi lentil adai

KONICA MINOLTA DIGITAL CAMERA

         Ready to serve mixed lentil adai with chutney & chutney powder

Time taken : 30 minutes

Makes : 15 of the above size

This is a wonderful breakfast recipe of Tamilnadu and a popular recipe too.  I liked it the reason that we make use of a number of lentils in required proportion in a single recipe which gives a different taste with a pleasant aroma to the dish.  Especially topping with a little fresh chopped cilantro and onions  don’t you think the dish would be so tempting ??  Here is my version of multi lentil adai  recipe.

What you need to have

1. Raw rice (sona masoorie) – 1 cup

2. Blackgram dal (urad dal) – 1/2 cup

3. Moong dal – 1/4 cup

4. Chick pea dal(chana dal) – 1/2 cup

5. Byadgi chili – 8-10

6. Green chili – 3-4

7. Asafoetida powder (hing) – A pinch

8. Salt – as per taste

9. Cooking oil – to fry adaiKONICA MINOLTA DIGITAL CAMERA

                                                                                  Ingredients of mixed dal adai    

KONICA MINOLTA DIGITAL CAMERA

                                                                           Other ingredients of mixed lentil adai

Ingredients of topping:

1. Chopped onions – 1/2 cup

2. Chopped cilantro – A littleKONICA MINOLTA DIGITAL CAMERA

                                                                   Chopped onion cilantro mix for topping

What you do with what you have:

1. Soak Blackgram dal and in water in a separate bowl for about 4 hours.  Also soak rice in water for about 2 hours.  All other dals in another bowl in water separately for about 2 hours.

2. Grind soaked blackgram dal in the mixer/grinder adding water in steps to a fine and thick consistency.

3. Grind rice draining water in the mixer to a fine and medium thick consistency.

4. Grind all other soaked dals/lentils with red chili, green chilli  in the mixer to a fine consistency.  Finally mix the whole mix a wide bowl  well with your hands and keep it over night for fermentation adding required quantity of salt and asafoetida powder too.  The fermented dough will be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

                                                                               Grind mixed lentil adai batterKONICA MINOLTA DIGITAL CAMERA

                                                                                Fermented batter of the recipe

5. In the mean time keep ready chopped onions and chopped cilantro ready to top the cooked adai  which is shown in image-3.

6. Place a dosa skillet on medium flame.  On heating just splash a little cooking oil and rub it all over the skillet.  Now splash a little water and allow it to dry so that the extra oil if any is evaporated on rubbing it with a coir or a tissue paper.  Just pour a laddle of the batter and spread a mixture of chopped onions and cilantro over it and press it with your fingers so that it is intact.  No need to flip and serve it with your favorite chutney or chutney powder.KONICA MINOLTA DIGITAL CAMERA

                                                                               Mixed lentil adai being cookedKONICA MINOLTA DIGITAL CAMERA

                                                                     Ready to serve crispy mixed dal adaiKONICA MINOLTA DIGITAL CAMERA

                                        Ready to serve mixed lentil adai with chutney & chutney powder

Makes – 15 of the above size

Time taken : 30 minutes

1. Soak Blackgram dal(urid dal) separately and grind also separately for best results.  Use quality dal as well.

2. Grind the batter to a thick consistency  since it will be fine on fermenting.

3. One can even use a little chopped dill or methi leaves for topping if desired along with onion and cilantro.