BHENDI FRY

OKRA / LADY’S FINGER / BHENDI FRY

Okra 250gm
Chopped onion 1 big size
Chopped Tomato 1 big size
Red chillipowder 2 tspn
Coriander powder 2 tspn
Turmeric powder ¼ tspn
Mustard 1 tspn
Oil 4 tbspn
Salt

1.Cut okra to 2 inch size. Heat oi in wok and add mustard, let it splatter.
2.Add okra pieces in wok and fry for 4 minutes.
3.Add onions, fry for 4 minutes, add tomatoes and fry for 3 minutes.
4.Add turmeric, chilli, coriander powder and salt ,stir well.
5.Cook in for 5-7 minutes in low flame.

Bhendi fry taste is unique. There are variety of dishes with different methods for different taste using okra. This fry you dont use water at all because of which its dry fry but with tangy tomato flavour.

QUICK MUSHROOM CHILLI FRY

QUICK MUSHROOM CHILLI FRY

Mushroom 500gm
Chopped onion 1 big
Chopped garlic 5 pods
Chopped ginger 1 inch
Chopped coriander 1 tbspn
Chopped spring onions 2 tbspn
Green chillies slit lengthwise 6 nos
Red chilli powder 1 tspn
Coriander powder 1 tspn
Soya Sauce 1 tspn
Tomato sauce 1 tspn
SweetChilli sauce 1 tspn
Corn flour (mix 1 tspn flour with 2 tspn water)
Oil 4 Tbspn
Salt

1.Cut mushroom into 4 pieces and marinate with 1 tspn of each sauces (soy, tomato,sweetchilli ) and little salt for 15 minutes.
2.Meanwhile chop all the other items and keep ready.
3.Heat big wok with oil, fry slit chillies and keep aside ,then add chopped garlic- fry, ginger- fry, onion – saute for 2 minutes
4.Add 1 tspn of each(soya, tomato, sweetchilli sauce), corn flour mix, stir well, add chilli powder,coriander powder and stir well for 2 minutes.
5.Add marinated mushrooms , stir fry for 5 minutes by occasionally mixing. Check for salt taste ,if required add little. Once you feel mushroom is sort of cooked ,turn off or else it becomes soggy.
6.Add chopped coriander and fried green chillies and mix, garnish with chopped spring onion.

SUVARNAGADDE / SURAN / YAM / KANDHA GADDA / KARNAKALANGU FRY

SUVARNAGADDE / SURAN / YAM / KANDHA GADDA / KARNAKALANGU FRY

Frozen suran cubes 400gm
Thick Tamarind pulp 4 tbspn
Onion chopped 1 no.
Garlic mashed 5 pods
Ginger mashed 1 inch ginger
Redchilli powder 2 tbspn
Coriander powder 2 tbspn
Turmeric ½ tspn
Mustard 1 tspn
Oil 3 tbspn
Salt
Few curry leaves

1.Cook Suran cubes with 2 tbspn of tamarind pulp and ½ glass of water and little salt
2.Heat Kadai with oil, mustard ,add mashed garlic, ginger fry for 1 minute, add curry leaves chopped onions and sauté for 3 minutes.
3.Add cooked suran and stir for 2 minutes , add tamarind pulp and stir for 2 minutes, add redchilli powder, coriander powder ,turmeric powder and salt as required.
4.Stir well, let it get roasted for 10 minutes in low flame. In between just mix well for 2- 3 minutes so that there are no burns.

BELE / DAL THOVVE

BELE / DAL THOVVE

Tuvar Dal 1 cup
Water 3 cups
Red chillies 2 nos (make 4 -6 pieces)
Mustard 1 tspn
Urad dal 1 tspn
Turmeric ¼ tspn
Hing a pinch
Few curry leaves
Ghee 2 tspn
Salt as required

1.Cook tuvar dal with turmeric and few drops of oil separately in a vessel to get a good taste. Or use pressure cooker. After sometime lightly mash the dal but dal should be seen.
2.For tempering ,heat ghee in seasoning kadai ,add mustard ,hing, urad dal –fry till brown ,red chillies, few fresh curry leaves.
3.Pour the seasoning in dal and add salt in the end. Mix well.

This Bele thovve is simple and special because its made almost everyday in fresh little quantity. Toddlers favourite too.

BEANS FRY

BEANS FRY

Beans 1/2 kg
Leek 1
Red chilli flakes 1 tbspn
Vegetable stock powder 2 tbspn
Urad dal 2 tspn
Mustard 1 tspn
Oil 2 tbspn
Salt as required
Hing a pinch
Turmeric a pinch

1. Cut the beans to 3 inches size and cut the leek in slices.
2. Keep Kadai and do tempering with oil,mustard,hing and urad dal.
3. Add the leak ,fry for 2 minutes and add beans,stir fry for 5 minutes, add chilli pieces, vegetable stock powder,turmeric powder and salt. Fry for 2 minutes.
4. Add 1 glass hot water. Cook for 5-7 minutes ,stir well.

Normal way of beans fry is as usual with dals or chilli powder, coriander powder mixture. This recipe has absolutely different taste.

CABBAGE KOOTU / YELE KOSU KOOTU

Cabbage ¼ portion of small cabbage - chopped in medium size
Moon Dal 1 cup
For grinding : Grind below inredients together
Grated fresh Coconut ½ cup
Jeera 1 tbspn
Pepper 1 Tspn
Green chillies 4 nos
Soaked raw rice 1tbspn
For tempering :
Ghee
Mustard
Hing
Curry leaves

1. Cook dal with turmeric and few drops oil separately.
2. Cook chopped cabbage separately with pinch of turmeric and pinch of salt.
3. Mix Dal and cooked cabbage together well.
4. Add grounded kootu masala to the dal mixture, stir well. Add salt according
to the taste. Cook for 5 minutes
5. Seasoning with Ghee ,mustard ,hing and few curry leaves.

Kootu taste is so mild and coconut flavoury which goes on well with Chappathi, Rice, Dosa ,Rottis. You can mix and match with other types of vegetables like zucchini, beans, gourds.

RAVA CUSTARD

RAVA CUSTARD

First make Rava Halwa

Rava(coarse/Bansi) 1 cup
Boiled water 2 cups
Ghee 4 tbspn
Sugar ½ cup

1. Fry rava in ghee ,roast well
2. Add slowly boiling water and cook for 5 minutes
3. Add sugar , mix well and cook for 5 minutes in sim.
4. Remove from heat and make lemon size balls

Second make Custard

Milk 600gm
Custard powder 30gm
Raw sugar 20gm

1. Pour 90% of the milk (that is, 540 gm) into a saucepan and start heating it.
2. Put the remaining 10% of the milk (that is, 60 gm) into a cup and add the sugar.
3. Gradually add the custard powder to the cup while whipping it in well with a
SPOON.
4. When the milk is almost boiling, add the custard mixture from the cup gradually,
always stirring in well.
5. Keep the custard cooking in the saucepan until it gets a bit thicker.
6. Pour out the custard onto a wide plate.
7. The custard can be eaten hot immediately, or left to cool to room emperature,
or else put in the fridge to make cold custard .
8. Add spices such as cinnamon, nutmeg spice for extra flavour. It is best to add
these at the end by sprinkling them over the custard.

At last pour half quantity of custard in a bowl, place rava balls in custard , pour other half custard on rava balls. This is a wonderful dessert.