Tuesday, May 26, 2009

Cucumber gojju (soutekayi gojju)

Very easy to prepare with less ingredients. Easy to prepare for bachelor's also...try..

1 medium or small cucumber, half cup grated coconut, sesame seed, 2 spoon curd, 1 green chilly, 1 t spoon oil, black gram daal, curry leaves, mustered, salt to taste.

Remove the skin n cut the cucumber in to pieces. Fry the green chilly or burn in flame little. Add to coconut and grind. After coconut grounded finely add cucumber pieces and grind. After grinding add curd. For seasoning put oil, black gram daal, mustered, curry leaves and add it add to gojju after it becomes cool. Serve it with rice......

Thursday, May 21, 2009

Mango payasam (Rasayana)

Wow .......I love it. So yummy ...Its mango season.......easy to prepare...tasty to have.....

I know to prepare 2 kinds of mango payasam. One I have learn,t from my amma ( which will be prepared in sirsi ) , and the other one I have learn,t from my ayee (which will be prepared in karwar) So I am going to tell you both...


Sweet mangoes (big)2, 4-5 spoons sugar/ jaggery (or you can mix both),cardamom 2, grated coconut 2-3 spoons, milk quarter cup, a pinch of salt.

Sirsi method of preparing rasayana (Method 1):-

Remove the skin of mangoes. Cut it in to small pieces (like cutting for curry), grind coconut with cardamom (or you can use cardamom powder little), Add jaggary (or you can mix jaggery with sugar, It will naot give that taste if you put only sugar). Add milk, add a pinch of salt.Mix well.
Your rasayana is ready....

Karwar method of preparing rasayana (Method 2):-

Remove the skin and cut the mangoes in to big pieces or slices. Put it in to mixi and add sugar, cardamom, milk, a pinch of salt and grind it. It should be thick. Should not add more milk.
Now its ready to serve....

You can have it with poori, dosa, chapati..or you can just have like payasam or you can keep it in fridge and can have after sometime also.....your choice....

Wednesday, May 20, 2009

Beetroot chutney (gojju)

An easy recipe to have with rice. Try this....


Beetroot pieces- 1 cup, grated coconut- 1 cup, green chilly- 1 (or according to your taste), tamarind -little, salt to taste, coconut oil-1 teaspoon, mustered -little, hing -little, finely chopped onion -2 spoon, white sesame seeds little


Take beetroot pieces and boil it. take green chilly, sesame and fry it in little oil. (if you want you can add Channa daal or black gram daal while frying ) after boiling the beetroot put it in to mixi. Add fried items, coconut, tamarind, salt and grind it. for seasoning put oil in to pan, add mustered, hing and add it to grounded chutney. Add onion Finlay (optional, if u don't like, its not necessary to add). Your chutney is ready. Enjoy with rice.......

Jackfruit Dosa.

It is a special breakfast during jack fruit season. Tasty to eat.......
Dosa rice 1 cup, 5 big pieces of jack fruit, 2-3 spoons of grated coconut, 3 spoons of jaggery, salt to taste.
soak the dosa rice in to water for 3-4 hours. Take jack fruit and grind little. Add rice and grind finely. (don,t add much water. It should be like idli batter. If you add more water, the batter will become sour ) you should make the batter on night only to prepare dosa on next day morning.
Next day morning grind coconut and add to batter. Add jaggery and salt. Make dosa and serve hot with ghee, coconut chutney, chutney powder (depends of your liking)..I like it.......

Friday, May 1, 2009

Methi (Fenugreek) leaves gravy with mixed grains.

This is a side dish which you can use with rice and chapati both. This will be prepared by healthy grains and fenugreek (methi) leaves. Try this...

Fenugreek (methi) leaves 1 bunch (cleaned), mixed grains of your choice, 1 small tomato, 1 onion, sambar masala powder, grated coconut 6-8 spoon, toordaal quarter cup, oil 1-2 spoon, mustard, hing, turmeric, tamarind (very little), sugar half Teaspoon, salt to taste.

grind coconut, little tamarind and sambar masala powder. Boil the toordaal and keep it a side. Keep cooker on gas and put oil. Add mustard seeds, turmeric and hing. Add onion and fry little.
Add Fenugreek (methi) leaves and fry. Add tomato, mixed grains and fry little. Put salt, little sugar and little water. Close the cooker. Off the gas after 1 whistle. open it after some time and add boiled daal and masala (which is ready) boil it for 4-5 minutes. It should not be too thick like curry or it should not be watery like sambar. It should be like gravy. check the salt and taste while boiling. Now you can serve it with rice or chapati. Its left to u....