Aloo Bhindi fry

Aloo Bhindi fry

Simple yet very delicious. Aloo Bhindi fry is a must try! This dish is served mainly with Indian flat bread. You can also serve this with some homemade dhal.. 

Ingredients:

Bhindi 300 gms
Potatoes  2 (medium in size)
Onion 1 (medium)
Ginger garlic paste- 1 tsp
Pepper powder- half tsp
Lemon juice- 1 tsp
Salt
Oil- 3 tsp

 Recipe: 

Chop the ladies finger and potatoes into small pieces. Slice the onions.

Heat one tsp oil, fry the chopped potatoes until they are crisp and well cooked. In the same pan add 1 tsp oil and fry the ladies finger till they are slightly brown. Add salt.

Now, heat 1 tsp oil, fry the sliced onion for 2 minutes, add ginger garlic paste and fry for a minute. Add ladies finger and potatoes. Mix well. Sprinkle pepper powder, lemon juice and salt. Cook for another 2 minutes and your dish is ready to serve. 

Enjoy! :)

Goli baje

Goli Baje

Goli baje is a very popular snack from the mangalorean cuisine. These are normally served as an evening snack along with chutney.

What you need:

• 1 and a 1/2 cup maida
• 1 cup buttermilk 
• 1/2 tsp chilli powder 
• 1/4 tsp baking powder 
• 1 pinch asafoetida 
• Salt to taste

Method:

1. Beat the buttermilk. Add the flour little by little and make a thick paste. Make sure you’re batter is thick and of dropping consistency.
2. Add the remaining ingredients. Set aside the batter for 10 minutes. 
3. Heat oil in a pan on medium heat. Once the oil turns hot, take small portions of the batter and drop it into the oil. 
4. Keep stirring it until it turns crisp and golden brown in colour.
5. Transfer the fried goli baje to a strainer to remove excess oil.
6. Serve hot with chutney. 

MANGO CURRY

Mango curry

Mango is one of the most popular of all tropical fruits. Ripe mango is considered to be invigorating and freshening. Who doesn’t love mangoes? Pair this delicious curry with steamed rice and experience the burst of flavours on your taste buds.

Serves 6

Ingredients:

• 6 ripe mangoes, peeled
• 1 tsp coriander seeds
• 1/4 tsp jeera
• 1/4 tsp methi seeds
• Curry leaves - 5
• Mustard 1 tsp
• Red long chillies - 3
• 1 tsp jaggery
• 3 tsp grated coconut 

Recipe:

1. Wash and peel the mangoes. 
2. Squeeze the remaining skin with water and add it to the mangoes. 
3. Cook them for five minutes by adding jaggery.
4. Heat one tsp oil, add red chillies, coriander, jeera, methi, mustard and curry leaves. Fry for one minute. Grind this along with coconut.
5. Add the masala to the cooked mangoes. Add salt as per requirement and boil. Season with coconut oil, mustard and crushed garlic. Serve piping hot with steamed rice. 

Beetroot Sambar

Beetroot Sambar

Beetroot Sambhar

Beetroot sambar is a very tangy and spicy sambar, having a very strong colour and filled with the goodness of beetroot. This sambar can be served hot with rice or roti. Good source of iron.

What you need: 

• 2 beetroots (chopped into small cubes)                                 
•  ¾ cup toor dal

       
For Masala: 

• 1/2 tbsp rice   
• 1/2 tbsp coriander
• 1/4 tsp turmeric powder           
• 4 tbsp grated coconut      
• 2 red chillies
• little tamarind

Method:

1. Pressure Cook dal with cut beetroots and curry leaves.
2. Masala: Heat little oil, fry rice, coriander seeds and chillies. 
3. When the rice turns whitish add coconut. Turn off the heat. Grind coarsely with tamarind.
4. When cooker is cooled down, add the masala, jaggery, salt. Add water to get the sambar consistency of your desire. Boil on a medium heat for 5-6 minutes. Turn off the heat. 
5. Season with hing and broken chilli. 
6. Serve hot with rice or roti. 

Mutton Sukka

This dish is special because of the amazingly spiced mutton with freshly ground spices. This dish tops the list of south indian cuisine and flavour in non- vegetarian category. The ingredients are easy to gather and simple to prepare.

What you need:

• 1/2 kg mutton

• 3 long red chillies 

• 2 short red chillies 

• 1 tbsp coriander seeds

• 1 & 1/2 tsp cumin seeds

• 1/4 tsp mustard

• 1/4 tsp pepper 

• 1/2 tsp turmeric 

• 4 cloves

• 1” cinnamon 

• 2 tsp tamarind extract 

• Salt to taste

• 2 cups coconut 

• 1 small onion (sliced)

• 2 tsp ghee

• 5 garlic seeds (crushed)

• 8-10 curry leaves 

Method:

• Wash the mutton. Cut it into small pieces and pressure cook it for 10 to 12 minutes with half cup of water. Grind all the spices to form a fine paste in a mixer jar. Keep it aside.

• In the same mixer jar,, add the coconut and just ran the mixer for one minute. Keep it aside.

• Heat ghee in a Kadai, add the crushed garlic and sliced onions. Fry till brown. Add the curry leaves, masala and coconut. Stirfry for three minutes. Add in the cooked meat and tamarind extract. Mix well check the salt and cook till it becomes dry.

Chicken Green Masala Curry

 This delicious curry is a household favourite. Consisting of easily available ingredients, this dish is super easy to make. 

What you need:

• 1 kg chicken

• 6 green chillies 

• 2 long red chillies

• 2 tbsp ginger garlic paste

• 1/2 tsp jeera

• 1” ginger

• 1 bunch of coriander leaves 

• 2 tbsp coconut 

• 4 cloves

• 1” cinnamon 

• 1 tsp poppy seeds

• 1/2 tsp turmeric 

• 1 tsp tamarind 

• 1/2 tsp pepper

• 2 tbsp ghee 

• 1/2 tsp sugar

• Salt to taste

Method:

• Cut the stems of coriander leaves, and wash them along with green chilies and ginger. Grind all the ingredients from green chilies to pepper to form a fine paste. Wash the chicken, drain and cook with little salt. 

• Heat 2 tablespoon of ghee in a pan. Add the ground paste and fry on medium flame for about 15 to 20 minutes. When the masala is dry and well roasted, add the cooked chicken and chicken broth. Add salt, sugar and more water if necessary. 

• Boil and serve hot with rice, Springhoppers , pancakes or idly. 

Mutton Green Masala Chops

 

What you need:

• 500 gms mutton

• 2 tbsp ghee

For masala:

• 4 green chillies 

• 1” ginger

• 5 seeds garlic (peeled)

• 1 small onion

• 10 pepper corns

• 1” cinnamon 

• 2 cardamoms 

• 2 cloves

• 1 bunch coriander leaves

Method:

• Combine all the masala ingredients and grind to form a fine paste. Cut the mutton in large pieces and clean it. Squeeze out all the excess water.

• Heat ghee in a pressure pan. Add the masala and fry on low frame for 10 to 15 minutes, till the ghee separates. Add the meat and fry for five minutes or till it is dry. Add salt. Add just 3 tablespoon of water and cook till it’s done.

Bhindi/Ladyfingers Sambhar

 

This sambhar is just perfect for an afternoon meal on a rainy day. Made with easily available ingredients, this dish is delicious and easy to prepare!

What you need:

• 12 ladyfingers (chopped to 1 & 1/2 inches pieces)

• 1 tsp urad dal

• 3 red long chillies 

• 1/2 cup coconut 

• 1 tsp tamarind paste

• 1 tsp jaggery

• Salt to taste

For seasoning:

• 1 tbsp oil

• 1/2 tsp mustard

• Few curry leaves 

Method:

• Heat 1/2 tsp oil in a pan. Fry the urad dal and red chillies till they give out an aroma. Grind finely along with coconut to form a fine paste. 

• Meanwhile in 2 cups of water, add the chopped ladyfingers, tamarind paste, jaggery and salt. Cook the vegetables until it turns soft.

• Take a pan and heat the remaining oil. Add mustard and curry leaves. Add the masala paste. Stir for 2-3 minutes. Pour it over the cooked vegetable mixture. Check the salt. Mix well.

• Serve hot with rice and pickle. 

Orange Punch

We need

200 ml of water

Sugar to taste

1 tbsp mango rasna/tang

1 big orange

Peel orange. Place the segments in a clean thin cloth and squeeze out the juice.

Dissolve sugar and rasna/tang powder in water.

Add orange juice. Check the taste. Cool for a while. Serve.

Tomato Rasam

 

This rasam recipe is simple, easy and quick to make at home. Rasam is commonly served with plain rice and a vegetable side dish. It can also be served as an appetiser. Try the recipe below!!

What you need:

• 2 tomatoes (medium sized)

• 2 green chillies (finely chopped)

• 2 tsp rasam powder 

• 1 tsp jaggery

For tempering:

• 2 tsp oil

• 1 tsp mustard 

• few curry leaves 

• 1 tbsp coriander leaves 

Method:

• Wash the tomatoes. Cut into 4 pieces and put them in the mixer jar and run the mixer just for 30 seconds. Remove.

• Heat oil in a small pan. When it’s hot, add the mustard, curry leaves and green chillies. Fry. Add the tomato paste. Fry the tomatoes for 10 minutes on low flame by adding rasam powder. Add 2 cups of water. Check the salt and add jaggery. 

• Garnish with coriander leaves and serve hot with rice. 

Croaker Fish Curry

 

This dish is simple, flavourful, delicious and easy to prepare!

What you need:

• 6 pieces of croaker fish (medium sized)

• 1 cup coconut 

• 4 long red chillies 

• 1/2 tsp coriander seeds

• 2 seeds of garlic (peeled)

• 4 pepper corns

• 1/2 tsp turmeric powder

• 1 onion (small sized)

• 1 tsp tamarind

For tempering:

• 1 onion (small sized)

• 2 tsp coconut oil

Method:

• Clean and wash the fish. Apply 1/2 tsp salt and keep it aside.

• Grind the masala to form a fine paste.

• Take a heavy bottomed pan. Add oil and the sliced onions and fry until it turns golden brown. Add the ground masala and fry on low flame for 5 minutes. Add water and stir to form a gravy-like consistency. 

• Add salt. Do not add more salt as you have already added salt to the fish. Close the lid and bring the gravy to a boil. Add the fish. Check the salt. Add more salt if required. 

• Boil for 2-3 minutes and switch off the flame. Serve hot with boiled rice.