Tomato Vegetable!

I really don't know what to call for this dish. You can either call it tomato vegetable/Tomato sukka or tomato chutney. It goes very well with dosa's and appam's.

Ingredients:

3 big tomatoes

1 big onion

1-2 green chillies

6 cloves of garlic

1/4 tsp turmeric pwd

1 tsp chilli powder

salt to taste

Fresh/Frozen grated coconut (Add later)

For seasoning:

1 tsp mustard

1 tsp urad dal

few curry leaves

1 tbs oil

Method:

Keep all the ingredients together in a vessel to cook with little water. When the tomato is cooked, add little fresh/frozen grated coconut and cook for 5 mins. Add the seasoning and mix well. Serve hot with Appam or dosa's!

Appam

I simply love appam's. This recipe is from one of my keralite friend. I just fell in love with these soft appams and i recreate them in my kitchen very often.

Ingredients

2 cups of rice
1 cup cooked rice
1/4 tsp dry yeast
1 tbs sugar
salt to taste
1 tin coconut milk.



Method:

Soak the rice for 3-4 hours. Grind the rice along with cooked rice and sugar. Let the consistency be little thicker than dosa batter. Mix dry yeast with little warm water. Mix it to the dosa batter. Keep this mixture to ferment overnight. Next morning add coconut milk and salt to taste. Mix nicely and keep aside for one hour. Make appam's using appam pan. Serve them with chutney of your choice. I normally make tomato vegetable (recipe to follow) to accompany these appams.

Happy Independence Day!

I wanted to prepare something for the independence day. Didn't know what to prepare. Finally i decided to make dosa's with frozen vegetables. This is what i did!

Frozen Vegetable Dosa!

Ingredients:

1 cup rice flour

1/2 cup frozen vegetables

2 tbs grated coconut

1/2 onion sliced

1 green chillie sliced

salt to taste

Method:

Microwave the frozen vegetables for 2-3 minutes. Mix all the ingredients and make a dosa batter along with water. Apply oil/ghee to a pan and pour the dosa batter. Make dosa's. Enjoy with chutney of your choice.

This entry goes to the event Independence Day 2008 by Pooja (click here)

Beef Sukka!

Ingredients:

1) 1 Kg beef

2) 1 large onion sliced

3) 1 pod of garlic chopped

4) 1" ginger chopped

5) 1/2 tsp turmeric pwd.

6) 2 tsp chilli powder/bafat powder (according to ur taste)

7) Salt

8) 3-4 tbs. fresh grated coconut

9) 1 tbs oil

10) 1 onion

11) Few curry leaves

12) coriander leaves

Method:

Cut the beef into medium pieces. Put the beef along with items 2-7 in the cooker. cook till 3-4 whistles depending on the tenderness of the meat.

Once the meat is cooked, remove the lid of the cooker, add fresh coconut and simmer it for 5 minutes.

In a seperate vessel, add oil and fry the onion till brown, add some curry leaves.

Mix this seasoning to the meat. Garnish with corinder leaves.

Serve hot along with rice or chapathi!

Pathrode

Pathrode is a mangalorean delicacy especially prepared in the month of monsoon as the colacasia leaves are plenty during this season!

Ingredients:


8 Nos. Colocasia Leaves or 2 bunches of palak
little tamarind
1 tsp chilli powder
1 tsp Jeera
Salt
1/4 Kg boiled rice soak for 2-3 hours

Method:


Grind the rice along with tamarind, salt, chilli powder and little water to a fine batter. Clean and chop the leaves finely and mix it to the rice batter. Steam this mixture in the thondor for 45 min.

For Grinding Masala

3 tsp coriander

4 peppercorns

6-8 chillies

1/2 tsp turmeric powder

3 cloves garlic

1 big onion

1 tsp mustard

1 tsp jeera

1/2 coconut grated

whole garam masala

Method:

Roast all the above ingredients seperately on tawa and grind together.

Chop two large onions and fry with ghee or oil. Add the above ground masala and fry for 5 mins. Add water of ground masala, 1 tin coconut milk or extracted milk of 1/2 coconut. Let it simmer for sometime. (keep the gravy thin, it becomes thick later).

Cut the pieces of steamed pathrado and add it to the gravy. Let it cook for 15 mins.

You can add cleaned prawns or mutton to the gravy which will give it a nice taste!

Black Chana Sukka

Ingredients

1 cup black chana

1 onion

5-6 cloves of garlic

1/4 tsp turmeric powder

1-2 tsp chilli powder

2 tbs fresh grated coconut

1tsp oil

1tsp mustard seeds

few curry leaves

2-3 small dry red chillies

Method:

Wash and soak the chana for 4-5 hrs. Cook chana, sliced onion, garlic along with turmeric powder and chilli powder in a cooker. Cook till three whistles. Put off the fire. Let the cooker cool. Open the cooker lid, turn on the fire and add fresh coconut.

In a seperate vessel, heat oil, add mustard, dry red chilli and curry leaves. Add this seasoning to the chana. Put off the fire. Serve hot with rice or roti!

Tendli/Gherkins Tel Piyav

Ingredients

Tendli 250g

1 big onion

4 to 5 garlic cloves

1-2 green chillies

salt to taste

2 tsp fresh grated coconut

1 tsp oil

Method:

Cut the tendli length wise. slice the onions, garlic and green chillies. Keep altogether in a vessel on the stove with little water to boil. Add salt. cover and cook till tendli becomes bit soft. Add fresh coconut. Mix nicely and cook for few minutes. Add little oil to the vessel. Mix and put off the fire.