Onion sanna polo

Another aamchi delicacy had as a side dish during meals.  

Coconut grated one and a half cups

Rice.  1 cups soaked for about two hrs

Tamarind lemon size

Red chillies. ( fried and a mix of both kashmiri and spicy) around 12-15 ( as per taste)

Salt to taste

Jaggery a scrape

Onions 2 small cut fine

Hing 1/2 tsp

Grind coconut red chillies tamarind to a fine paste with little water.

Then grind the rice to a coarse paste with  little water.  Mix with the coconut masala and make sure the batter is thick not like dosa !

Add salt jaggery and hing and the finely cut onions.

Heat a flat tava and make small pancakes!  Drizzle oil and roast till golden ! 

Kesaribaath

This is my husband's and son's (not so much) favorite .  I find it a bit difficult to get the right texture tough the procedure is quite simple.  It can also be made as a one pot dish in the cooker!! ( that for another time) 

The recipe is adapted from my aunt's and friend Sandhy N Kamath's recipe. 

One cup basmati rice 

Two cups water ( or enough to cook the rice ) 

One cup sugar

Cinammom 1 inch

Cloves.  4-5 

Cardamom 2

Kesar a few strands soaked in 2tbsp milk

Kesari colour optional a few drops

Cashew and raisins and other dry fruits

Ghee 2- 3 tbsp

Method

Cook rice till just done.

In a kadai take one tbsp ghee and fry the dry fruits and keep aside.

In the same kadai add another half tbsp ghee and when hot add the cardamom, cinamom and cloves.

When it spluttlers add the rice and sugar . Lower the flame and add the kesari milk and colour and stir well till it leaves the side.

Stir in the dry fruits and add the remaining ghee and switch off .

Serve hot !! 

Karate gojju (tikse godse)

This is adapted from the recipe of Vidya Pai.  Another great way to eat bitter gourd!  

3 karela chopped into small bits, add salt and keep aside.

Lemon size jaggery grated ( as per taste)

Lemon size tamarind pulp

Rasam pwd or sambhar pwd (i use sambhar pwd)

Chilli pwd 1tsp as per taste

Tadka : coconut oil, rai curry leaves

Wash the salted karela and squeeze out the water.

In a kadai prepare tadka, add the karela and saute on low flame till done and slightly brown ( can make crisp if desired).

Add chilli pwd, sambhar/rasam pwd, jaggery and tamarind pulp. Mix well, check seasoning and adjust as per taste! 

Cook for a couple of minutes till gravy thickens ! 

Note : you can also give a garlic tadka.

in a kadai, heat some oil, add somecrushed garlic (with skin ) and saute . The add some red chillies.  The add the karela. the remaing steps are the same. 

(but wihthout the tadka )

stuffed Bhindi

was watching Zee khana khazana channel, and saw this dish in the 'abc all about cooking' .
tried it and it was a hit.  the peanuts and til sure make the stuffing different and also give it a heavenly aroma.
recipe from the website.

• 10-12  Lady Finger
• ½ Cup  Peanut
• 50 gms  Sesame Seeds
• 50 gms  Grated Coconut
• 3-4   Chopped Green Chilly
• ½ Tsp  Coriander Seeds
• ½ Tsp Cumin Powder
• To  Taste  Salt    \

• Slit  bhindi in vertical manner and remove half a centimetre from both ends and keep aside
• Heat oil in a pan, add Sesame seeds, Peanuts, grated Coconut and Roast them thoroughly on slow flame
• Now add finely chooped Green Chillies, Salt, Red Chilly Powder, Cumin Powder, Coriander seeds, Cumin seeds  and mix them well
• Grind everything to form a coarse mixture and stuff Lady fingers with the same mixture
• Heat oil in  a Pan and shallow fry stuffed Lady fingers til they develop dark brown colour

Methi pulao

Take oil in the pressure pan, give a tadka of rai, jeera. Fry some chopped onions ( i used spring onion for this) then add a chopped tomato. when slightly mushy, add some peas and a chopped potato. then add chopped methi leaves and fry for some time. Add red chilly powder and vangibaath powder and salt, add rice, required amount of water and a bit of lime juice. Pressure cook as you usually do for pulaos and enjoy !

Pasta in white sauce

This is just my take on white sauce pasta...
cook macroni with salt and a little oil in water till done. then drain the water.
in another pan, take some oil, add chopped spring onions, then capsicum, carrots, mushrooms ( all finely chopped, can add any vegetable of your choice). add salt, chilli flakes and pepper powder as per taste. then add a little milk and grated cheese ( i used britannia cheese which i generally have at home) and cook till the milk thickens. add the cooked macroni and mix well. add oregano and adjust seasoning.
then take in a bowl and grate cheese on top and bake at 180 deg till the cheese melts ..
this pic was taken before the last step...

dal fry - 2

This is my signature dal dish ! all time fave at home and easy to make !!

in a pressure pan take some oil and add chopped garlic ( or jeera)  when brown, add chopped green chillies,  add chopped tomato, fry for a minute. then add moong dal.  and  some haldi  salt and water.  cover and cook for one whistle and then immediately drop pressure.  mix the  dal well, add some lime and garnish with coriander leaves.