5 minute Rasam.

  5 minute Rasam

Photo: Internet 

Ingredients:

1. Ginger -  25 gms
2. Green chilli -25 gms
3. Salt - 20 gms
4. Jeera - 25 gms
5. Coriander leaves - 25 gms
6. Ghee - 20 ml
7. Lemon juice - 25 ml
8. Rasam powder - 20 gms
9. Turmeric powder 15 gms
10. Hingu - 5 gms

Methadology :

1. Cut ginger and Green chilli into fine pieces. 
2. Take a frying pan  add ginger,Green chilli, Ghee & Jeera. Fry with low flame.
3. Add 2 Ltr water & boil.
4. Add salt, turmeric powder, Rasam powder & hingu. Boil for 2 minutes.
5. Add lemon juice & coriander leaves. 5 minutes Rasam ready.

By: SG

Pundi Gatti

 Pundi Gatti

Photo: Internet 

Ingredients:

1. Rice -  1000 gms
2. Coconut -1 number(medium- grated coconut-250 gms)
3. Salt - 100 gms
4. Vegetable Oil - 50 ml

Methadology :

1. Immerse the rice in water for 1 hour.
2. Grind the rice for course fluid mixture. 
3. Add grated coconut and grind again for 1 minutes to a course fluid mixture.
4. Add salt for taste and grind 5 minutes.
5. Take a pan add grinded mixture to it and boil it.
6. Mix the mixture uniformly  till it become semi solid mixture.
7. Then make round balls using hand called pundi in tulu language.
8. Bake these pundi(balls made by hand) using idli coocker.
9. The Pundi gatti is ready to serve.
10. Serve the Pundi Gatti with coconut chatni and samber.
11. It can be served with pickle, chatni powder or with curd.

By: SG

Neer dosa

 Nerr Dose (Bajiarito adye)

Photo: Internet 

Ingredients:

1. Rice -  1000 gms
2. Coconut -1 number(medium- grated coconut-250 gms)
3. Salt - 100 gms
4. Vegetable Oil - 50 ml

Methadology :

1. Immerse the rice in water for 1 hour.
2. Grind the rice for 1/2 hour. 
3. Add grated coconut and grind again to a fine fluid mixture.
4. Add salt for taste and grind 5 minutes.
5. Take a dosa Pan heat it then apply oil layer on it.
6. Smash the dosa fluid mixture on the pan as a thin layer.
7. Bake it for two minutes.
8. The tasty neer dosa/ bajiarito adye  is ready.
9. Serve the Neer Dosa with coconut chatni and samber.
10. The Mango/Banana Rasayana also best combination for neer dosa.
11. It can be served with pickle, chatni powder or with curd.

By: SG

Goli Baje (Mangalore Bajji)

Goli Baje (Mangalore Bajji)

Photo: Internet 

Ingredients:

1. Maida -  250 gms
2. Wheat Floor - 25 gms
3. Rice floor  - 25 gms
4. Basin floor - 25 gms
5. Jeera -  50 gms
6. Green chilli - 50 gms
7. Salt - 50 gms
8. Lemon juice - 50 ml
9. Ginger  - 50 gms
10. Curry leaves - 50 gms
11. Coriander leaves - 50 gms
12.  Curd - 250ml
13. Vegetable Oil - 250 ml

Methadology :

1. Cut Green chilli, ginger coriander leaves, curry leaves cut into fine pieces.
2. Take a mixing pan add maida, rice floor, wheat floor, basin floor and mix uniformly. 
3. Add Green chilli, ginger coriander leaves, curry leaves and mix uniformly.
4. Add salt, jeera, lemon juice and mix uniformly.
5. Add curd and smash the mix for five minutes.
6. If required add little water and make the mix into thick mixture so that you can bake with oil as a small balls.
7. Keep the mix for one hour.
8. Then make small round ball and bake with vegetable oil till golden brown color.
9. The Goli baje is ready to serve.
10. Serve the bun with coconut chatni and samber.

By: SG

Mangalore Buns

Mangalore Buns

Photo: Internet 

Ingredients:

1. Wheat Floor - 250 gms
2. Banana - 100 gms (1 or 2 nos)
3. Ghee - 50 gms
4. Jeera -  50 gms
5. Vegetable Oil - 250 ml
6. Sugar - 50 gms
7. Salt - 50 gms
8. Lemon juice - 10 ml
9. Garam masala - 10 gms

Methadology :

1. Take a mixing pan add wheat floor add smashed banana and mix uniformly. 
2. Add sugar, salt, jeera and mix uniformly.
3. Then add lemon juice and mix uniformly.
4. Add ghee and smash the mix for five minutes.
5. Smash the mix like chapati mix, if required add little water.
6. Keep the mix for one hour.
7. Then make small round ball and roll like small chapati (use wheat floor for rolling).
8. Then bake with vegetable oil till golden brown color.
9. The mangalore bun is ready to serve.
10. Serve the bun with coconut chatni and samber.

By: SG

Panipuri masala

  Panipuri masala

Photo: Internet 

Ingredients:

1. Alu(potato) - 100 gms
2. Chana - 25 gms (not kabooli chana)
3. Onion - 100 gms
4. Green chilli - 10 gms
5. Corrionder -  10 gms
6. Jeera -  10 gms
7. Masala puri mix powder - 10 gms
8. Salt - 10 gms
9. Lemon juice - 20 ml
10. Garam masala - 5 gms

Methadology :

1. Cook the alu(potato) and chana separately using using a pressure cooker till one whistle. Then peel the outer layer of potato & smash it. Keep chana & smashed potato separately. 
2. Cut the green chill, coriander, & onion to fine pieces, keep them in separate.
3. Take a pan, add smashed potato & onion & mix uniformly.
4. Add Masala puri mix powder, salt, garam masala powder & mix uniformly.
5. Add green chilli, jeera, coriander, chana, Lemon juice  and  mix uniformly.
6. Smash the mix by hand & now mix is ready to prepare panipuri.

By: SG

Alu Chana Sabji

Alu Chana Sabji

Photo: Internet 

Ingredients:

1. Alu(potato) - 250 gms
2. Chana - 250 gms (not kabooli chana)
3. Onion - 250 gms
4. Green chilli - 50 gms
5. Gingeer - 50 gms
6. Corrionder -  50 gms
7. Jeera -  50 gms
8. Vegetable Oil - 50 ml
9. Sambar powder - 50 gms
10. Salt - 50 gms
11. Turmeric powder - 50 gms
12. Lemon juice - 100 ml
13. Garam masala - 20 gms
14. Yellow split peas - 20 gms
15. Mustered seeds - 20 gms
16. Red chilli piece - 10 gms

Methadology :

1. Cook the alu(potato) and chana separately using using a pressure cooker till one whistle. Then peel the outer layer of potato & smash it. Keep chana & smashed potato separately. 
2. Cut the green chill, coriander, onion & ginger to fine pieces, keep them in separate.
3. Take a frying pan, add vegetable oil, add yellow split peas, Mustered seed, red chilli piece fry.
4. Add green chilli, ginger and fry to golden colour.
5. Add onion add fry till golden brown colour.
6. Add Smashed potato and chana to it & mix uniformly.
7. Add Jeera, turmeric powder, sambar powder, garam masala powder and salt, Mix it uniformly & fry for 5 minutes.
8. Then add lemon juice and corionder leave and mix uniformly.

Use:

It can be used  to bread sandwitch, Dosa(like masaladosa), Chapathi( as chapati baji), Poori ( As poori baji) with rice (as sabji or palya)

By: SG

Pineapple Kesribhath:

Pineapple Kesribhath:

Photo: Internet

Ingredients:

• Pineapple - 2 Cup
• Basmati Rice - 1 Cup
• Sugar - 1 Cup
• Ghee - 1 & 1/2 Cup
• Cloves - 7 Number
• Cashew nut, Raisin(Kismiss/ dry grape) for taste & decoration.
• Salt - (for taste)  1/4 spoon
• Kesri - for color, taste & smell
  

                      
Method :

• Cook the basmathi rise in one and half cup of water in a cooker till one whistle.
• Fry the pineapple with 1/4 cup of ghee to golden red color & keep at a side.
• Fry Cashew nut, Raisin(Kismiss/ dry grape) & keep at a side.
• Take sugar in a cooper bottom pan or endolium pan with thick wall, add 2 Cup water & boil.
• Add the fried pinapple, salt & cloves & stir uniformly till the pineapple is cooked (around 5 minutes).
• Add cooked basmathi rice, & stir uniformly till the mixture boils.
• Add Kesri - for color, taste & smell -stir uniformly.
  
• Add the ghee to the mixture and stir uniformly for 5 minutes.
• Add the 50% Fried Cashew nut, Raisin(Kismiss/ dry grape) & mix it uniformly.

Serve :

• Take a round shaped cup & fill with kesribath & pour into serve bowl.
• Decorate with Fried Cashew nut, Raisin(Kismiss/ dry grape) for good look.
• Serve hot & enjoy the kesribath. 

By: SG

         

Jack Fruit gatti(Cake):

Jack Fruit gatti(Cake):

Photo: Internet

 Ingredients:-

•  Rice-1/2 Kg,
•  Jack fruit esalu (Cleaned)- 1/2 Kg,
•  Teek wood leaves( jati mara ere-to cover the cake)-15numbers.(If Teek wood leaves are not available we can use banana leaves or uppalige leaves.)
•   Idli hande (Idli cooker)-to cook the jack fruit gatti. 

Method :-  

• Clean the Rice-1/2Kg and immerse in water for 1 hour.
• Clean & separate the esalu of jack fruit (separate outer cover, inner nut, nut cover and the sub leave lets) . 
• Crush the rice for 10 minutes using grinder, add the jack fruit & grind them together to fine paste with little amount of water.
• Add salt for taste ,Add jaggery and Cashew nut for additional taste(If required) and mix them to uniform mixture.
• Apply ghee on Teek wood leave surface, add the paste & pack it carefully to a rectangular shape packet.
• Steam cook the packet using Idli hande (Idli cooker) for 20 minutes.

By: SG