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Monthly Archives: December 2015

BRINJAL DURMSTICKS CURRY /SUKKA /GULLA MASHINGASANG SAGLE

      Gulla mashingasang sagle in konkani language means Brinjal and drumstick curry….This is a Authentic konkani recipe prepared using vegetables like brinjals and drumsticks cooked in a thick masala….
   For this a particular variety of brinjal is used known as Matti Gulla which is famous variety usally grown in Udupi /manglore district….we can prepare this recipe with other variety of brinjal also …
   This is semi dry dish used as sidedish with rice or also can be used as curry for rice ..

INGREDIENTS

•2 Brinjals chopped into big cubes
•2-3 Drumsticks cut into long pieces
•1 cup fresh coconut grated
•6 byadagi red chillies fried
•2 tsp coriander seeds fried
•1/2 tsp fenugreek seeds / meethi fried
•A small marbal sized tamarind.
•1/2 tsp Turmeric powder
•Small piece jaggery
•salt to taste

SEASONING
1 tsp oil
•1/2 tsp mustard
•1spring curryleaves

METHOD

▪Make a masala paste of greated coconut ,fried red chillis and tamarind into coarse paste
▪Now add fried dhania and methi to above coconut paste and grind again .
▪Now take kadai add oil, mustard seeds when it starts to pop add curry leaves
▪Now add the ground masala saute this once
▪Now add drumsticks and masala water when they half boil add salt and brinjal, turmeric and small peice of jaggary and cook this well  until brinjals and drumsticks are tender …

NOTE

*This can be prepared in 2ways one is thick gravy and other way is semi dry like sukka…
*the same masala and method can be used for potatos,bendis,ivy gourd…
*you can first boil vegetables and then use in recipe if needed..

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Brinjal Drumsticks curry/sukka

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Posted by on December 30, 2015 in VEGETERIAN CURRIES

 

MAYYAS STYLE RASAM

     A wonderful rasam prepared in Mayyas Resturant style….. 
         This recipe is shared by Mr.Sadananda Mayya (owner of Mayyas resturant and mayya products) …
  This is so simple that everyone of us can prepare and enjoy Mayyas resturant style rasam at our homes…

INGREDIENTS

•1 cup boiled tuvardal/piegonpeas dal
•2 drops oil
•1/2 tsp Turmeric
•2 tomatoes chopped
•2 green chillies slit
•1 tsp tamarind paste
•1/2 tsp jaggery
• salt according to taste
•2 tblsp coriander leaves chopped

FOR MAKING RASAM POWDER
•2 tsp coriander seeds
•1 tsp cumin seeds/jeera
•1/2 tsp methi/fenugreek seeds
•5 byadgi red chillies
•1 spring curry leaves
•1 tsp oil
     Fry all the above ingredients in oil till it changes colour to slight brown  and grind this to a fine powder…

FOR SEASONING
•2 tsp ghee
•1 tsp mustard
•1 tsp asafoetida /hing powder
•curry leaves
•2 red chillies

METHOD

▪pressure cook dal with turmeric and oil for 4 whistles,when dal cools mash well
▪In a container add mashed dal , 2 cups of water ,salt and  bring this  to boil
▪Add chopped tomatoes and slit green chillies
cook till tomatoes are cooked
▪Now add tamarind paste and jaggery
▪Add in rasam powder mix well
▪And water if its too thick
▪Add salt  if necessary boil well
▪Now prepare the seasoning  and chopped coriander leaves
▪Immediately close lid and keep aside for 5 minutes
▪Enjoy with steaming hot rice drizzled with ghee and papad

image

Mayyas Rasam

 
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Posted by on December 30, 2015 in RASAMS AND SOUPS, VEGETERIAN CURRIES

 

SHEER KORMA

   This is a rich desssert /sweet pudding prepared mostly during ramzan or any festive occasion…..
      This kheer is similar to our regular semiya kheer/payasam but here in this recipe we use very fine semiya with thick milk,koya,ghee…
      Lots of dry fruits goes in this which makes this very rich
  This recipe is shared by my neighbour who usually prepares this to breakfast during ramzan….

INGREDIENTS

•1 cup fine semiya/fine wheat noodles
•1 ltr milk
•4 tblsp ghee
•3/4 cup sugar
•2 tblsp condensedmilk
(optional)
•1 tblsp khoya (optional)
•1 tsp keasar/saffron
•1 tsp rose water(optional)
•1 tsp cardamom powder/elachi powder
•Dry fruits each 2 tblsp
→Cashewnut
→Badam peeled and chopped
→Raisins
→Dates

METHOD

▪Take kesar in bowl and add  2 tsp warm milk to it
▪Heat kadai add 2 tblsp ghee fry all dry fruits in it and remove to plate
▪Now fry semiya in the remaining ghee till golden and remove to a plate
▪Heat same kadai boil milk in low flame and reduce milk to 3/4
▪Add semiya,sugar condensed milk and mix well
▪Now add khoya give a good mix
▪Now add kesar milk,rose water,elachi powder….
▪Mix and enjoy this cold or hot

NOTE
*To peel almonds you can soak almonds  in warm water for 15 -20 minutes then peel it and chop lengthwise
*When you add milk to saffron you can use the boiling milk which you use in the recipe
*you can add red rose petals instead of rose water…
*Here i have garnished this dessert with few strands of kesar

image

sheer korma

 
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Posted by on December 22, 2015 in DEESERTS OR SWEETS

 

VANKAYA KOORA/BRINJAL ENNGAI

       The other name for this andhra special curry is vankaya kura/koora or pulusu or ennegai……
      This is Andra special semi dry curry made using small verity of purple brinjals in roasted masala here brinjals are stuffed with masala and  used in curry….
     This is one version of preparing ennegai without onions…..if you want you can give a tempering of mustard and onion to the same recipe….
   This is mainly served with jowar rotis , rice roti or chapati’s or even goes well with rice….

INGREDIENTS

•4 small sized purple brinjal
•7 guntur redchillies
•3 byadige chillies
•1 small piece cinnomon
•2 cloves
•1 tsp Jeera
•1 tblsp coriander seeds
•2 tbsp groundnuts
•2 tblsp white til
•6 flakes garlic
•2 tblsp dry coconut/ kopra
•1 tsp jaggery
•A small piece tamrind
•Salt àccording to taste
•1/4 tsp turmeric
•2 tblsp oil

METHOD

▪Heat kadai add 1/2 tsp oil
▪Add dhania,cinnamon,cloves,cumin,redchillies and fry this till a good aroma ,remove this to a plate
▪Now in the same pan dry fry groundnuts ,remove this also to the plate
▪Now dry fry til till it pops and remove
▪Now add garlic,dry coconut fry for a second and swithoff gas let this stand for a minute in the pan
▪Now add all fried ingredients to a mixi jar along with salt, jaggery, turmeric and tamrind
▪Grind all to powder consistency first then add water and make a thick paste
▪Fill this inside slit brinjals as seen in picture and place in a plate

image

▪Heat kadai add remaining oil, now add stuffed brinjals and cook both sides when 3/4cooked add remaining masala water salt if required and cook till brinjals are cookedimage

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Vankaya Kura

 
 

IDLI MANCHURIAN

Have you ever tried this not yet then must give this a try….This tastes and looks like paneer manchuri…. no one can say that its made from idlis….
      You can make this for evening snacks, when kids return from school or you can prepare this when guests are around or during parties…..a filling delicious recipe will be ready in a jiff……
      Prepare idlis in the moring for breakfast and make manchuris in the evening, I am sure that kids will demand idlis very often..
         Now a days kids are so fussy about eating that it becomes difficult for us…so we end up thinking what to prepare for breakfast but now you can tell your kids to have idlis in morning and their favorite manchuri will be ready in the evening when they are back from school….
    Bache bhi kush Maa bhi kush…

INGREDIENTS

FOR FRYING IDLIS
•Leftover Idlis chopped into cubes
•2 tblsp maida /all purpose flour
•2 tblsp cornflour
•2 pinch Salt
•1/2-1 tsp chilly powder……..mix this all except idli with water to slightly thin batter, dip idli in this and deep fry till golden and crisp,remove this on a absorbent paper to absorb excess oil

FOR MAKING MANCHURI
Ingredients required
•1 tblsp oil
•1 pod garlic chopped
•1 cup onion chopped
•1-2 chopped greenchilles
•1 medium capsicum cubes
•1 tsp gingergarlic paste
•1/4 tsp chilly powder
Salt a pinch or according to taste
•2 tsp soyasauce
•1 tsp vinegar
•1 tsp chilly sauce
•2 tblsp tomato ketchup
• 2 tblsp coriander leaves chopped
•spring onions chopped optional…

METHOD

▪ Heat a wide thick bottom kadai on high flame, add oil,  garlic chopped fry till golden
▪Add onions,fry till translucent(let it be crunchy)
▪Add gingergarlic paste, capsicum, greenchilles, salt a pinch(as required)saute well
▪Add chilly powder, soya sauce ,vinegar,chilly sauce, tomato ketchup saute all on high flame
▪Now reduce the flame to medium and add fried idlis and coriander leaves mix this well till all the sauces are combined with idlis…

NOTE
*I have used mini idlis refrigerated for an hour
*cook on high flame
*I didn’t add spring onions here
*the same recipe can be followed for sya chunks but first boil soya for 5 min and squeeze excess water from it then follow same method..

image

Idli Manchurian

 

DHABA CHICKEN MASALA

A easy and quick recipe with chicken…..A thick chicken masala prepared in dhaba style which goes well as a side dish to rotis,naan,chapati’s or even with rice…
      This recipe doesn’t hold much procedures but tastes too good…try my way of DHABA CHICKEN MASALA…

INGREDIENTS

•1/2 kg chicken cleaned and washed
•1 tblsp gingergarlic paste
•1 big onion paste
•11/2 tsp garammasala
•1/4 tsp turmeric powder
•1 tblsp dhania powder
•1/4 tsp cumin powder
•2 tsp chilly powder
•1 tsp pepper powder
•1/2 tsp chat masala
•1/2 cup yoghurt beaten
•Salt to taste
•1 tblsp crushed kasurimeti
•2 tblsp chopped coriander leaves
•1 tblsp Oil

METHOD

▪Heat a thick bottom kadai add oil
▪When heated add gingergarlic paste(be careful it may splutter) fry this
▪Add onion paste fry awhile
▪Add chicken saute for 5 minutes
▪Add all dry powders
Saute well till mixed
▪Add curds,salt mix and close lid till chicken is cooked
▪At the end add kasurimeti and coriander leaves
▪Serve this delicious recipe with Tandoori roti or any indian flat bread…

NOTE
*when you add gingergarlic and onion paste lower the flame
*when adding curds lower flame and add otherwise it may curdle..

image

Dhaba Chicken Masala

 
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Posted by on December 19, 2015 in CHICKEN, NON VEG CURRY, NON VEG RECIPES

 

ANDA MASALA

  A simple recipe of egg masala using raw eggs directly inside the masala and cooked…..

INGREDIENTS

•5 eggs
•1 onion chopped
•1/2 tsp turmeric powder
•1/4 tsp chilly powder
•11/2 tsp garammasala powder
•3/4 tsp dhania powder
•Salt

Grinding
(Grind to paste)
•2 tomatoes
•4 greenchilles
•2 tblsp coriander leaves
•5 flakes garlic
•1/2″ ginger

METHOD

▪heat a kadai add oil, onions fry till translucent
▪add all dry powders fry well
▪add ground paste,water as required
▪check salt, boil well
▪now break eggs directly  to boiling masala,close and cook for 5-8 minutes
▪garnish with coriander leaves and enjoy

image

Anda Masala

 
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Posted by on December 19, 2015 in EGG, NON VEG CURRY