Corn Cheese Balls

Recipe:-

Ingredients

Oil for frying 

For base mixture

1.)1cup frozen corn (microwave 2mins).

2.) 1medium sized potato wash and microwave 4mins,peal and smash/grate.

3.) crush 1long red chili and 1/2tsp origano.

4.) 1/8 tsp of garlic paste.

5.) 1/4tsp salt

6.) 1/2cup grated moseralla cheese

7.) 1tbsp corn flour  

8.) 2tbsp finely chopped colored bell peppers(green,red,yellow,orange)

For binding 

1.)3tbsp plain flour, 

2.)thick slurry of 5tbsp plain flour and water (dropping consistancy ) , 

3.)bread crumbs for frying (used panko in my preparation )

Method:-

1.) mix all ingredients from 1-8 listed for mixture.(cheese and potato should combine well) 

2.)oil hands and make small lemon sized balls.

3.) roll in plain flour.(should be will coated) 

4.)dip in slurry of plain flour.

5.) coat with bread crumbs .

6.) heat oil (nice and smoky) ,lower the heat to minimum ,add the corn balls and fry on slow flame ,while turning the side ,until it's evenly fried to a golden color.

7.) remove and drain on kitchen towel .

8.) serve with mint chutney and ketchup.

Tips :-

1.) make sure the balls are combined and well shaped (no cracks)

2.) ensure the dry plain flour is well coated to the corn balls.

3.) the slurry is not very liquid and coats well on the balls to avoid cheese coming out while frying.

4.) press the bread crumbs slightly on the cheese corn balls so that they don't fall off while frying .

5.) do not over season the mixture ,else the taste of cheese will not be prominent.

6.) do not fry on high flame as they may not cook from within and get burnt from the outside.

Saag wale aloo

saag wale aloo....

wondering how come its not green!!!,

Yes I know , too much of spinach will make it green i add little of it .

Recipe:-

1.)spinach n little methi leaves along with fried onion , tamatos , cloves, cinimon, n coriender leaves to make a gravy and 2.)then add the boiled and pealed potato with little red chili powder,haldi,salt and  dhaniya- jeera powder. Bring to a boil 3.)serve hot.

Tava nan n paneer sabje

Tava nan n paneer sabji 

Tava nan :- 2cups self rising flour, 1/2cup curd, 1/4cup or more milk to bind the dough, salt , 1tbsp butter and chopped garlic /coriander leaves for later use

Mix the flour , salt, butter, the curd and mix slowly add the milk until you have a soft dough but not sticky . Kneed slightly on floured surface . Cover with cling wrap keep covered for 3-4 hours . Shape them like roti using hands(no rolling pin used) wet one side n place on hot tava (wet side down) , on medium to slow flame . Press the chopped garlic /coriander leaves on the open side . Once the nan begins to get puffed simply turn the tava over the flame (make it high ) n hold the nan over it in few seconds the nan is  roasted . Turn tava n slowly remove the nan with a spatula or pakkad. Apply butter or ghee n serve hot.

Paneer sabji (no pic available) :- fry one onion chopped ,half big garlic smashed (skin on ) , 5green chillies and 1tomato ,5-6cashews , in little oil in a pan .grind it to a smooth paste , in the same pan add some oil add paneer cubes n fry them till slightly golden , add capsicum n fry add few cashew nuts  now add pinch of red chili powder, dhaniya jeera powder , sal , haldi , elaiche powder, garam masala powder and mix well add the ground masala and little water (from mixer ) bring to a boil . Add little cream (if not available use little milk) . Mix well n garnish with coriander leaves n serve with nan .

Prawn Fry

Recipe:-

1.)regular big sized prawn ... 

2.)Marinated in chilli powder, haldi, salt , garlic paste, corriander powder , lemon , green gillis chopped , n plenty of corriander leaves chopped ... 

3.)Mixed with con flour n rice flour n deep fried ....

Prawns ghee roast

Recipe:-  

1cup shelled ,deveined prawns, about 6 Kashmiri chiles whole, 3-4round red chilles , fist full of fresh grated coconut, 1 large onion roughly chopped, 1tomato chopped, 4-5 big pods of garlic,pinch of methi seeds, pinch of jeera and 1 teaspoon of corriander seeds, corriander stems ..., grind all the ingredients except prawns into a fine paste with as little water as possible, heat a deep heavy bottom pan , add little ghee , add few curry leaves, n 1 green chilly slit length wise, now add 1 -2 tea spoons of gram flour( basen ) let it roast for half a min on medium heat now add the ground masala n few curry leaves n let it fry until all the water is evaporated n it's well done, add salt n little water from cleaning the mixer, add the prawns n let it cook for few mins , now add half tea spoon spoon red chili powder n mix we'll add corriander leaves mix n add a good helping of ghee n mix we'll , garnish with corriander leaves n serve with white rice or dosa....

Prawns satay

Recipe:-

1.)Simply clean prawns n devein them , 

2.)add salt ,redchilli & haldi powder ,little tandoori masala ,squeeze lime 

3.)Now thread them on long toothpicks or sequers .. 

4.)No need for marinating ...(if u have time u can pre marinate )....

5.)dust cornflour evenly n give a good mix ....

6.) heat a pan with little oil to a smoking point n place few of the satay in it keep tossing n cook on low to medium flame or until cooked takes bout 8-10mins n then on slightly high medium flame for the browning effect ...

7.) serve hot

Tip

1.)key is perfect pan frying until cooked n browned ... 

2.) soak the scewers in water to avoid burning.

Simply vegetable curry

Recipe:-

1.)Heat oil add jeera ,

2.)add roughly chopped ginger n garlic , 3.) then onion fry,

4.)nowcarrot cubes ,Beetroot cubes,potatoes n stir fry ,

5.)then add little water one magi veg cube n cover cook till done n water dries up ,

6.)now add capsicum green ,red ,yellow,orange n continue to stir fry ,

7.)add frozen peas n sweet corn (micro 1-2minsbefore adding)

8.)also cabbage n cauliflower,

9.)tomato  n mix well ...

10.)cover cook.....

11.)salt ,chili pow ,halidi ,garam masala...

12.)with lime n coriander leaves

 13.)serve hot ,goes well with chapatis

Veg pizza (using ready made base)

Jhat pat veg pizza (used ready made pizza base)with a sauce 

For sauce :- mix together 

1.)ketchup, 

2.)garlic mayo, 

3.)tiny bit of mustard paste, 

4.)oregano , 

5.)chili powder 

Method:-

1.) apply sauce on the pizza base.

2.)whatever fresh veges available (used onion , tomatoes, black olives , capsicum , golden corn  )

3.)finally cheese ... 

4.)In pre heated oven for 20 mins at 180 degrees C .

5.) cut into quarters and serve hot

Veg pulao

Recipe:-

Pre-prep:-

1.)Soak basmati rice 1n half cup , 

2.)mean while grate carrots n beat roots ( big grater) , 

3.)keep frozen peas or boiled n shelled peas half cup, 

4.)one medium potato pealed n diced, 

5.)slice 1 onion, 

6.)2-3 big pods of garlic  smashed , 

7.)boiled sweet corn or frozen corn one fist full, 

8.)one pack paneer, 

9.)any other veges chopped if u like, one green chili chopped , 

Method:-

1.)In a wide non stick pan , put little oil  once heated up  add 5 cloves, few green cardamom , one bay leaf , 1 inch cinnamon stick, 

2.) now add onion , garlic n sauté once the raw smell disappears.

3.)then goes in the potatoes, paneer, carrots n beat root just toss 

4.)add green chili, peas, corn , one by one n sauté , 

5.)add salt , pinch of Sunday special masala, garam masala , red chili pow, haldi  n mix well switch off gas ,

5.) In a rice cooker put the soaked n drained rice , n add about 2 glasses of water , coconut milk pow then dump in the sautéed veges, add some saffron n cashew sautéed in little oil ... Close lid n cook until the water is evaporated....

6.) Let it sit for 5-10 mins for the flavours to seep in .... 

7.) mix well and serve

Suggestions

If u want to use a pressure cooker , add rice the veges , water , cashew, saffron coconut milk pow n close lid without the weight(whistle) let the steam come from the cooker n when u c the vapor coming in a nice hot stream put the weight n take 1 whistle keep on sim for 3 mins n switch off gas, let it sit for 5 min release pressure n let steam escape , mix well n serve .....)

Atta and soya flour Ladoo

Well I tried the dhrwad peda but since my kids don't like dark brown colour , roasted it a bit less , n also used soya n wheat flour combination as against only wheat flour in original recepie... Also added pista flakes ... So what ever u call it ...Btwn im not a pro at shaping the ladoos so the uneven shape is giving a good texture too . 

Recipe:-

Ingredients:-

1.) 1cup flour mixed in 3:1ratio wheat and soya (or simply use store bought)

2.) 3/4 cup sugar ,extra for sprinkling

3.) ghee 1/2cup to fry and little to apply on hand while rolling

4.) milk as needed 

5.) pista silvers as needed

6.) elaiche powder

Method:-

1.) heat ghee and reduce flame to slowest add the flour , keep stiring n fry to get a golden brown colour n nice smell (under cooked will not give the taste n over cooked will give burned taste) on the low flame

2.) add the milk and mix to get a mix like dough texture (just enough to combine n bind) switch off gas.

3.) powder the sugar ,add elaiche powder and pista to the mix when it's still warm .

4.) carefully roll ladoos with ghee on our Palm (if the batter gets cool it will not roll out,heat slightly if need)

5.) roll in sugar crystals immediately.

6.) let them cool and they are ready to eat.

Microwave peda

Recipe :-

1can (14fl. Oz) sweetened condense milk, 

few strands of kesar,

little green cardimom powder ,

1 3/4 cup of milk powder, 

3-4 table spoons of unsalted butter/1/2stick  (I put only half of that) ....

mix all ingredients in a deep microwave safe bowl...n micro for about 4-5mins stopping n stiring after every min ...until u can roll a ball between ur finger for a little dough ....then take the batter on a greesed plate n spread carefully ...cut using cookie cutter or make peda shape by roling on the palm...press down flakes of pista or almond silvers n serve .... 

Tastes more like pasi dairy sweets or outer cover of eclairs ,chewy ....but not as soft as regular milk pedas...may turn softer if using less microwave timing.

Khandvi

Recipe:-

Method:-

1.) 1cup besan (fine variety) 

2.) add to this about 1&1/2 cup butter milk (thick) /Laban (or more if needed)

3.) pinch of haldi, ginger paste , garlic paste(optional) ,green chili paste and salt to taste.

4.) mix well ,no lumps you may wisk it with a stick blender if u wish.

5.) keep on low flame and cook by stiring constantly until it's dry n all liquid is absorbed (gram flour should be cooked )

6.) keep work station ready with couple of steel plate reversed and oiled. 

7.) quickly switch off gas and pour the sticky mass on the oiled surface and spread with the back of a oiled knife or broad spatula to form a thin layer as much as possible.

8.) cut into strips and carefully roll it up.

9.) remove in serving dish .

10.) add to this a tadka made in a spoon full of hot oil ,mustard seeds,red chili bits,curry leaves and hing.

11.) sprinkle fresh grated coconut and a good helping of corriander leaves.

12.) serve hot.

Varition :-

Used store bought multigrain ata and made khandvi using above recipe .

Rava dhokla

Recipe:-

1cup roasted sooji , 1 cup Laban , 1/4 cup besan , 1/4 cup water , fresh ginger paste 1/2tsp , chili crushed 1-2 , 1/4 tsp sugar , salt to taste , mix all the above ingredients n keep for 10 mins , add more water or Laban if it's too dry , 

keep the cooker ready for steaming with ring n  water , just before pouring the batter into a dish add eno 1packet n mix well but with light hands , steam for 15-20 mins without weight (whistle) . 

Once you remove the dhokla from steamer loosen the edges n let it cool , unmould in a plate and pour some sugar dissolved in water (to keep it moist) , 

give tadka of mustard seeds , jeera , red chiles, curry leaves n hing .... 

Garnish with coriander leaves n fresh grated coconut ...

Crispy corn chili peppers

Recipe:-

Method:-

1.) To 1&1/2cup golden corn (u can use frozen after thawing) ,add salt ,pepper,pinch of red chili powder and keep 5mins .

2.) add corn flour and mix ,add few spoons water to make a thick coating

3.) heat oil for deep frying and sprinkle add the corn .

4.) fry till golden and crisp ,keep aside for later use.

5.) Finely chop 2big onions,1whole garlic,1inch ginger,2green Chilis in a food processor.

6.) heat 4tbsp oil in a wok and add the chopped masala and fry till its golden(do not burn)  by stiring frequently

7.) add chopped capsicum and colored bell peppers (if using) and stir fry for couple of minutes.

8.) Add soya sauce,pinch of red chili powder,a dash of tomato ketchup, salt and little pepper to taste.

9.) Add the crispy corn just before serving . 

10.) serve hot.

Jeera aloo

Recepie:- 

1.)Slice Aloo, cut each slice into 4 pieces

2.)add salt chili powder, haldi, n roasted jeera , 1 -2 spoons oil n mix well. 

3.)micro wave for 3 -4 mins or until done in a micro wave dish, stiring once in between....

4.) garnish n serve... ( made the dish n presentation in under 10 mins) ...

Carrot halva

Recipe:-

1.) take about 1litter milk.

2.) to this add 6-8 finely grated carrots and bring to a boil in a deep heavy bottom non stick pan and reduce heat.

3.) add to this 1packet paneer cubes (defrost if using frozen,wash ,crumble and then use)

4.) add green cardimom powder

5.) add sliced pista and/or other dry fruits of your choice

6.)keep stiring and cook it till its dry and all the liquid is absorbed.

7.)add 3tbsp of condensed milk

8.) then add 3/4 cup sugar 

9.) let the sugar melt and keep stiring until the sugar is absorbed. 

10.) delicious halva is ready to serve hot 

11.) can be served chill after few hours of refrigeration . 

Squid pepper masala

Recepie:-

1.)Cleaned squid only the meat (no tenticals).... Take Washed n thinly sliced horizontally either strips or rings, about 1/2 kg after cleaning, 

2.)5 big onions thinly sliced,

3.)1 tomato finely chopped , 

4.)ginger garlic paste , 

5.)coarsely ground pepper corns 2 tea spoons, 

6.)chili powder half tea spoon , 

7.)dhaniya jeera pwd,

8.)salt 

9.) pinch of haldi , 

10.) green chillis slit ,

11.) few springs curry leaves,

12.) little corn flour .....              

Method ... 

1.)Was the quids n add salt leave for a while , 

2.)then discard the water which comes out of it , put the squid on a kitchen tissue or new paper for next 10 mins or so until its completely dry 

3.)now place them in a bowl n add chilli powder n a tiny pinch of turmeric, let it sit for 5 mins or so ...

4.)sprinkle corn flour n mix well heat pan , 5.)add oil n spread the oil on the pan surface , 

6.)put the squid in a single layer on the pan surface , turn it in half second n keep moving the pan n next half second or so u will notice the squid starts becoming opaque white , n now switch off the gas immidiately (total cooking for squid is 1 n half mins at max , over cooking can make it rubber like or hard ).

7.) Remove it n keep aside to use later, heat 2 spoons oil , add the onion n fry well, until it is cooked n becomes half the quantity, golden in colour 

8.)half spoon ginger garlic paste fry well, 9.)add tomatoes, fry them till soft pulpy n smashed , 

10.)add the curry leaves.

11.)slit green chillis , keep frying 

12.)add pepper, pinch of turmeric (v. Little masalas) n Dhaniya jeera powder , red chili powder just for flavour , 

13.)now sprinkle water , 

14.) add the salt n mix well 

15.)to this add the squid n mix well , 16.)serve hot ...Goes well with rotis, ghee rice, kerela parathas, etc...

Hamous

Arabian delight , Hamous ... 

Recipe :-

1.) soak chick peas overnight n drain , boil them next morning , discard the water , 

2.)grind 2-3 garlic flakes, pinch of cumin powder, pinch of red chilli powder , olive oil, little garlic powder, boiled chick peas, tahini paste (use sesame seeds if unavailable)n grind to a smooth paste... (Avoid using water) , 

3.)finally add salt n squeeze lime , mix well 

4.)serve with chilli paste , olive oil n olives.... 

Suggestion

1.)Goes well with pita bread, Lebanese breads, or toasted breads.... 

2.)Variation is add a piece of boiled beetroot to the chickpeas while grinding n enjoy beetroot Hamous ...

Vegetable crochets

Simple easy n quick crochets ...  

Receipe:- 

1.)blend one cup left over cooked rice with v.little water .

2.)to it add chopped capsicum,grated carrots,corriander leaves few springs chopped,or any boiled veges if available,

3.)red chili powder,haldi ,salt ,garlic powder n  any spices of ur choice 

4.) now add bread crumbs mix well make crochets ...

5.)roll in bread crumbs (I used roasted garlic flavored ,even regular will do)....

6.)deep fry in hot oil n serve hot....

Steamed modaks

Oh my! I am SO drooling here! 

Recipe:-

Method:-

Outer cover:-

1.)1cup rice flour 

2.)to this add 1cup boiling hot water (with little salt added once it comes to a boil) . Care should be taken to add slowly stirring along side with a spoon so that there r no lumps ...

3.)cover n keep for 10 mins or so ...

4.)then oil your hands n slowly kneed the dough well (the dough will be hot ,be careful kneeding the dough well is important to avoid it from cracking )...

5.)keep it covered in moist cloth while ur not working in it or cover it n keep aside....... 

6.)Keep oiling your hands every time u try to flatten the dough before filling in the mixture to avoid sticking ...

for filling ....

1.)in a bowl 1cup freshly grated coconut 2.) mixed in 1cup crushed jagry few 3.)green cardamoms powdered 

4.)along with little khus khus (poppy seeds it's optional)...

Making the dumplings

1.)now divide the dough into10-12 equal parts n flatten them on your palm put the filling in and slowly bring the edges together to give shape of Modak ...

2.)if u have a Modak press u can use it at this stage to give shape ....

3.)oil a container n place the modaks carefully into it n steam for 12-14mins in a cooker without weight or a steamer....

4.)serve hot with ghee ...

Suggestions

1.) I had my modak mould here, which makes the job easy! also don't forget to oil the Modak moulds ...

2.)Regular rice flour should b ok or u may add 2spoons of glutinous rice flour if u wish ...I have used only plain regular rice flour ...(in India you also get special rice flour to make modak and Bhakri at mills, and it will not develope cracks while steaming)

3.)You can do with out them too just squeeze pinch the edges together between two fingers of the flattened round from the sides to get the creases as many as 4or 5will make it look like a katori n then fill in mixture finally slowly bring them together n give.

Carrot, shalgam talasani

Recipe:-

Method :-

1.)Finely chopped carrots n shalgam (after discarding stem, peal) .

2.)Cooked along with a tadka of garlic n red chillis using just 2 spoons of oil .

3.) cook cook until done .

4.) add salt to taste.

 V. Good for health.. ... Easy n tasty too... Goes well with rice dal....

Suran Upkari

Recipe:- 

Method:-

1.)de-skin ,clean ,cut yam(suran)into cubes .

2.)heat a wok with 1-2spoons oil, add mustard seedsn pinch of jeera,let it splutter, 

3.)add red chille pieces ,add hing ,n mix add few curry leaves n one green chille (in quickly one often another )

4.) now , followed by haldi powder n mix add the vege n mix let it fry for a minute or two .

5.) add a pinch of red chille powder n salt n some water(tamarind paste optional to cut the itch from yam) 

6.)let it cook covered until well done. 7.)Open lid n let b on high flame until its completely dry n oil separated ...(tc not to let it burn ,mix in between if needed ).

8.) add pinch of chille powder again n switch of the gas. 

9.) mix well n serve hot .

Dynamite Shrimp

Recipe:-

Method :-

1.) marinate one and half kg big prawns after cleaning,deveining and removing shell with salt,black pepper powder,red chili powder for about 1-2hours or more.

2.) Add corn flour to the prawns and mix ,sprinkle water if needed to make thick n sticky mix.

3.) deep fry in hot oil and reserve for later use.

4.) combine in a separate bowl 1tsp vinnegar , 1serving spoon of garlic mayonise, 2-3tbsp of siracha chili sauce, 1/2tsp garlic powder, 1tsp sesame oil and give it a good stir .

5.) add the fried shrimps to the Sauce mix and give a toss. 

6.) garnish martini glasses with lettuce and serve the dynamite shrimps after a sprinkle chopped springs of green onion.

Pumpkin seekh kabab

Pumpkin seekh kababs... 

Recipe :-

1.)grate pumpkin add salt keep fir 5 mins n drain squeeze water 

2.)in one spoon oil fry ginger garlic n green Chile paste ...add the pumpkin...stir fry for few mins until slightly cooked ...

3.)add red chile powder ,haldi,salt garam masala ...n mix well...

4.)now switch off gas n add Kabab/gram flour ...mix thoroughly ...let it cool slightly 5.) oil hands n make the seekh kababs ..either steam it for 5mins approximately or microwave for few mins until its firm on the seekh .

6.)lightly roll rice flour(optional). 

7.)pan fry using a drizzle of oil while rolling the pan gently.

8.)serve hot ...

Crab for food art

Anjal tava masala fry

Recipe :- recipe credit kudpi raj garam tava 

My modification has been I added chopped curry leaves to hot oil in the pan n then placed the fish , sprinkled some more on the fish before flipping sides

Ingredients:

Anjal/Seer Fish Steaks - 1 Kg(or around 14 medium size steaks)
Kundapur masala Powder - 6 Tsp(Adjust according to taste)
Kashmiri Chilli Powder(Optional for better colour and taste) - 2 Tsp
Rice Flour - 2 Tbsp(or around 40 Gms)
Tamarind - A pea size ball, pulp extracted in little water.
Salt  - 3/4 Tsp(or to taste)
Water - About 3/4 cup(approx)
Coconut Oil - 100 Ml (for shallow frying)
Coriander Leaves(or curry leaves) - A handful chopped

Method1.)Clean and wash the fish steaks, pat dry and keep aside.

2.)Combine all the powders, salt and tamarind extract.

3.)Add water little by little to obtain a thick and smooth masala paste that feels like wet mud.

4.)Apply the paste over the fish steaks and arrange them in a way shown as per picture.

5.)That way, the masala gets coated better, doesn't drop off when you lift the fish steaks, and the steaks can be easily detached from one another.

6.)Heat a nonstick pan on medium heat.
Spread 2-4 teaspoonfuls of coconut oil, allow that to heat up and then place 3-4 marinated fish steaks on the pan.

7.)Reduce the flame to sim and allow the fish to sizzle.After 3-5 minutes, one side starts getting crusty.

8.)Sprinkle some chopped coriander leaves on the fish steaks and flip them over to get roasted on the other side.
After another 2-3 minutes, the steaks will be well fried and ready.

Suggestion 
Don't allow the coating to harden and get browned much, as tawa masala fried fish has a crust much softer than its counterpart tawa fried fish.

9.)Transfer them on to a platter, garnish with more chopped coriander leaves.

10.)Likewise fry all the fish steaks and serve them with onion slices and lemon wedges.

11.)You can have them as starter, with fish curry rice, or with accompaniment like ghee rice, pulao or biryani. 

Kerela banana fritters (nandra bale kale phodi)

Recipe:-

1.) peal 3-4 semi ripe kerela banana.

2.) cut into 3-4equal parts,

3.)now slice each part length wise into 3or4 thick slices.

4.) add 1/2tsp salt,1/4tsp haldi,1tbsp (or more) red chili powder, 1/4tsp hing and mix well.

5.) let it rest for half hour or so.

6.) roll in rice flour.(you may mix 1spoon Rava to the flour )

7.) deep fry in hot oil 2-3 mins on each side.

8.) serve hot .

Prawn & pigeon peas curry

Recipe

Pre prep 

soak pigeon peas(tingwar) over night (8-10 hrs)in hot water and pressure cook next day for 4whistles and 5mins on sim.

Method

1.)clean 1kg fresh prawns, Deveined and keep aside of later use.

2.) roast 4-5 red chillies with a drizzle of oil.

3.) grind the red chillies with 3/4cup coconut, very small ball tamarind and salt. Make a fine paste and keep for a boil.

4.)add the boiled pulses to the curry and bring to a boil.

5.) smash half a raw mango cut into pieces and 1whole garlic together and add to the curry .

6.) Add the prawns.

7.)once the curry is boiling , simmer the gas and let it cook along with the prawns until it's well done (5mins or so).

8.) adjust salt.

9.) add hing and some coconut oil and cover the lid.

10.)Switch off gas and keep for few hours (to get enhanced flavors )

11.)serve hot with rice.

Bennekai Dosa

Recipe:-

Method:-

1.) Soak rice for 5-6 hours,

2.) grind finely along with raw banana without skin , 

3.)add salt 

4.)adjust water.

5.)make dosa no need to ferment

 It's a forgotten age old polo recepie , that took some time for me to get it right, as spreading this dosa is an art (not so easy)unless your batter is perfect.....

Peet Rulama Bhakri (wheat flour-rawa thick dosa)

Receipe:-

Method:-

1.) a good helping of wheat flour (1cup heaped ),

2.)few spoons samolina,

3.) little salt,

4.) little sugar,

5.)a ripe banana smashed(optional),

6.)couple of green chilles finely chopped , 7.)cilantro chopped .

8.)Mix in required amount of water 

9.)make dosa on hot girdle.

10.)Eat hot with butter or green chutney.

Sweet corn ,bell pepper and apple salad

Method:-

1.)microwave 1cup frozen sweet corn 

2.)chop red,yellow,orange and green bell peppers 

3.)crush roasted cumin ,green chili and fresh grated coconut

4.) peal (optional) and cut apples into fine dice.

5.) mix all the corn,bell pepper ,seasoning and apple 

6.) add salt n chat masala or kala namak to taste (at the time of serving)

8.) mix well 

9.) garnish with corriander leaves (optional) 

10.) serve

Garden salad decoration

Karela and Raw Mango sabji

Bitter gourd and raw mango sabji ,

Recipe:-

Method

1.)in a deep pan add oil n heat it then add little jeera let it splutter 

2.)add finely chopped onions ,little garlic chopped ,fry a bit till transparent 

3.)then add the chopped raw mango keep frying  

4.)add tomatoes n cook until mushy ,

5.)mean time slice bitter gourd (remove any hard seeds) n cut each ring in four pieces apply salt n leave for some time squeeze water ,

6.)add the bitter gourd n let it fry until soft n cooked along with the masala 

7.)add pinch of haldi ,dhaniya jeera powder,red chili powder 

8.)adjust salt.

9.)add chopped corriender leaves ...(not to added water ,all veges leave their water which is enough to cook them )

10.) ready to serve

Kantola Fry

Recipe:-

Method:-

Crispy fried kantola (phagila in Konkani ):-

1.)Wash n pat dry the 1kg kantola , slice them into roundles not too thick not too thin , 

2.)add chili powder, haldi , salt n mix leave aside for it to sweat (say about half hr or more) 

3.)mix well coat in rice flour.

4.)deep fry.

5.) serve hot , goes well with Laban rice .

Zucchini baked fries

Recipe :-

Method:-

1.)slice 1-2large zucchini , 

2.)make cornflour n water thick paste  (if veg preference ) or original recipe calls for egg as I used , and dip zucchini slices in it

3.) roll dip in a mixture of panko bread crumbs, salt ,red chili powder, Parmesan cheese , dried Italian herbs, cinnamon powder, garlic powder , fresh parsley (u can add or change the spices ) 

4.)bake in pre heated oven at 180 degrees for 25-30 mins (drizzle little oil after 20 mins  n micro 4mins on high if your in hurry , you may alternatively pan fry it )

5.)ready to serve.

Suran shashlik

Suran Tikkas:-

 Recepie:- 

1.)wash, peal n cut suran/ yam into cubes, place in a microwave safe bowl, 2.)add haldi , tandoori powder,salt, redchili powder,tamarind pulp n mix well if needed 1 spoon water .... 

3.) Micro for 3-4 mins stiring once in between  or until nearly done n dry.... 

4.) now line them up with onion, capsicum , colored bell peppers... 

5.)pan fry or air fry basting with little oil... 6.)serve hot....

Kale patrado

Recipe :- 

1.)Soak rice 1cup, together with 1fist full of toor dal ,for atleast 3hrs , 

2.)grind along with 4-5 roasted red chilies , a small ball of tamarind , little coconut, salt n hing,... 

3.)Wash n dry the leaves n apply the batter on the reverse side ,

4.)make rolls place in a vessel 

5.)steam in cooker with out whistle for 20 mins.

6.)Cut into pieces n serve with coconut oil ...

Moong curry and beetroot balls , rice , dal ,cucumber raita

Recipe

Method:-

Rice :-

Make rice (make half cup extra)while cooker is on the other gas  

Moong curry :-

1.)Pressure cook 1/2 cup green moong with sufficient water n dal (mix toor , chana, moong dal n piece of dalchini )in separator  ,n let it take about 3 whistles n 5-7- mins sim ,

2.) make a tadkaof jeera , mustard seeds, onion, tomatoes n few smashed garlics , red chili whole, hing n curry leaves , 

3.) now remove half seasoning for moong n add to smashed dal in other ,

4.)to the boiled moong :-add red chili pow, haldi coriender -cumin pow ,salt,  garam masala pow 

5.)to remaining tadka n pour the cooked moong , boil 

6.)add little curd mix switch off gas 

7.)add kauri methi ...

For dal :-

4.)to boiled smashed dal already seasoned with tempering(step 3) :- add salt red chili , haldi coriender cumin pow n boil add corriander leaves 

5.)dal is ready ,  

Beetroot balls:-

1.)grate 1big beetroot(can be boiled or raw ) , 

2.)chop onion,

3.)add spice 

4.)add smash extra rice , mix well 

5.))now add breadcrumbs .

6.)make into balls 

7.)roll in bread crumbs again .

8.)Fry ...

Cucumber raita/salad

lastly make the usual cucumber raita by adding cucumber(pealed n chopped) , onions, corriander leaves, salt , pepper,roasted crushed jeera powder or any spices as per choice with thick curd or Laban or simply avoid yogurt and add peanut (crushed ) powder 

Egg curry

Mangalore special egg curry.... (Serves 6)

Ingredients:-

1.)Dry roast half a grated coconut, 

2.)roast in little oil 

a.)5-6 cloves n cinimon stick and half tejpata leaf, 

b.)to this add 1/2 table spoon coriender seeds, 

c.)1/2 tea cumin , 

d.)1 medium sized onion cut in chunky pieces, 

e.)7-8 pods of big garlic 

f.)1inch piece of ginger,

g.) 1 green chille,

h.) 2 kashmiri chilles broken in pieces,

i.) 2 roasted kashmiri chilles also broken in pieces, 

j.)2 small round chilles roasted  and  

k.)coriender leaves and 

grind 1 & 2 to a smooth paste using little water..... keep aside....

3.))boil 3 medium potatoes, 

4.)) also boil 7-8 eggs seperately, remove shell of the eggs n cut into 2 halfs length wise, remove skin of the potatoes cut into chunky pieces

5.) chop 1onion into small dice(square) pieces

6.) 2 tomatoes into medium dice pieces 7.) also chop capcium  (optional) in small dice pieces....

8.) water as needed

Method:-

1.)Now heat 2 tbs oil in a deep pot , 

2.)add little jeera, add onion till golden, 3.)add capcium and fry little 

4.)now add tamato.... 

5.)now add the ground masala.... let it fry in oil until oil seperates n its completely dry (roughly 7-8 mins) stiring constantly.... 6.)now add a good helping of water to make a gravey, add salt as per taste.... 7.)add potatoes and bring to a boil, 

8.)now add the boiled eggs and then switch off the gass.... 

9.)garnish with coriender leaves.

10.)serve.

Shepu (dil leaves wada) dangar

Recipe:-

Ingredients :-

1.) 1cup rice Rava (idly Rava )

2.) 1/2 cup rice flour

3.) 2-3 spoons samolina

4.) 1 1/2tsp red chili powder

5.) 1/2 tsp haldi powder

6.) pinch of hing

7.) salt to taste

8.) 1-2 spoons of besan (use as needed) 

9.) oil for frying

10.) 1bunch fresh dil leaves

Method:-

1.) take 1cup rice rava(idly rava),half cup rice flour,2-3spoons rava(samolina).

2.) to this add red chili powder, salt, pinch of haldi, hing.

3. Add chopped dil leaves(shapu bhaji).... Mix well n add little water at a time till its just enough to wet the ingredients n to a thick dough consistency, (pls take care to use water sparingly)

4.) leave for 5 mins until the leafy vegs also release the moisture or so , then sprinkle about half spoon besan (the less you add the better).

5.) Make small balls n flatten slightly , n deep fry in hot oil.

6.) Serve hot.... 

 7.) other variation is drumstick leaves, methi leaves, cabbage, onion, etc ....