Tomato Gojju/Tomato chutney

 

what you need:
10 Tomatoes
1-2 tsp Red chilli powder
half tsp Methi seeds/Fenugreek seeds
3 tsp Groundnut/Vegetable/Sunflower oil
half tsp Mustard seeds
half tsp Hing/Asafoetida
few Curry leaves
salt to taste

how to do:
1) Grind all the tomatoes together to a fine paste.
2) keep the tomato puree on the stove to let all the water evaporate.
3) Meanwhile, add 1 tsp of chilli powder and 1 tsp of Salt and mix well. (after all the water evaporates, you can check the salt and chilli powder and adjust them)
here is what you should get:

 

4) Now, switch off the stove and keep the tomato aside.
5) In a small pan, take oil, put mustard seeds, methi, curry leaves and hing.
6) When the mustard starts to splutter, remove from heat and add it to the Tomato. Mix it once and immediately close the vessel for 5 minutes. Let the aroma of hing get absorbed by the gojju.
You can store it in a airtight container and preserve it for around 15 days. You can use this with Rice, Chapati, Idly, Dosa, akki rotti etc… Usually when I invite anyone for lunch, they ask me if I have this chutney to eat with anything and everything

Mangalore Buns

You enter any hotel in Mangalore/Udupi, you are sure to find ‘Buns’ in the menu. It is kind of a banana flavoured sweet bread/puri made of maida which can be eaten with Chutney. Sweet with chutney?? ha ha ha it does taste amazing… Trust me!

 

This post is dedicated to Pooja, who was after me for Mangalore Buns… Here you go Lady…

what you need:

1 cup maida/All purpose Flour/Self raising Flour,
1 ripe Banana, mashed,
3/4th tsp soda,
4 tsp Curd,
1 tsp Jeera,
6 tsp sugar,
1/2 tsp salt,
Oil for frying

How to make:

1) Mix all the Ingredients together (except Oil) for the consistency of Chapati dough.
2) Knead well and keep aside for 8 hours or overnight.[You can keep a wet cloth to cover it, or smear a thin layer of oil over the dough, so that it doesnt get dry]
3) Now make lemon sized balls from the dough and press like poori (you can do with your hands as well). The thickness can be of 2-3 times that of poori. You can use oil or a little bit of maida while pressing if needed.
4) Deep Fry them just like poori until golden brown. Remember to press them a little for them to fluff up more.
5) Place them on paper towels for the excess oil to drain.
6) Serve hot buns with Coconut chutney

Ghee Rice

What you need:
One cup Basmati/sona masoori/Regular white Rice
Green Peas
2 Cardamom/Elaichi/Yelakki
2 Cloves/Lavang/Lavanga
1 Onion,
1 inch ginger
1-2 cloves of Garlic
3 Green Chillies
5-6 tbsp of Ghee
1 cup Milk or Coconut Milk
Salt to taste

How to make:
1) Grind green chillies+Onion+Ginger+Garlic into a fine paste
2) In the Cooker, heat Ghee and then add Elaichi and Cloves
3) now add the ground paste into the cooker carefully and then immediately add Green Peas.
4) Add salt and allow it to fry for another 3-4 minutes.
5) Add one cup Rice followed by one cup Milk(or coconut Milk) and one cup of water.
6) Allow it to cook for 3 whistles for a khushuvala ghee rice

It tastes best when you have it with: Vegetable Kurma

Enjoy madi

Vegetable Kurma

This is a side dish which you can eat along with Chapati, Poori, Ghee Rice, Jeera Rice, etc.

what you need:
5-6 Green Chillies
Vegetables such as Potato, Green peas, Beans, Carrot , Tomato (1) and Onion(1)
one cup grated coconut
Coriander/Dhania Powder 1.5 tsp
Groundnut/vegetable Oil 5tbsp
2 Cardamom/Elaichi /Yelakki
2 Cloves / Lavang /Lavanga
salt to taste

how to make:
1) Cook all the vegetables except Onion and Tomato and keep aside
2) In a pan, fry the green chillies without oil (stand a little away from it)
3) grind the green chillies along with grated coconut and keep aside
4) Heat Oil in a big pan. Add Elaichi, Lavang and let them fry.
5) Next, Fry the Onions and when they get slightly golden brown, add the ground paste. 
6) after 3-4 minutes of adding the paste, you can add Tomato and boiled vegetables.
7) Immediately, you can add dhaniya powder and salt and mix them well. 
keep mixing it time to time for another 5 minutes in medium heat
Your dish is ready

Khara Pongal

I never could get the consistency in pongal right. My mother is from Mangalore and there, people are not used to eating/making pongal. After she moved to Bangalore, she’d learnt the recipe from her friends but somehow it wasnt all that great. At Hero’s house, his mom makes pongal every 3 days once for breakfast. So, I got a good hold of it

 

what you need -

1 Cup Rice

1/4th cup Moong Dal (Hesaru bele)

few Cashew nuts

1 tea spoon Jeera
1 tea spoon pepper

1 tea spoon chopped ginger

a few curry leaves

a pinch of asafoetida

salt to taste

How to make:

1) Take Rice + Dal + 3 3/4th cup of water (3 times that of rice and dal together) along with salt in the cooker and allow it for 3-5 whistles. [it should be a little more soft than the regular rice].

2) Heat ghee in a pan, then add jeera, pepper, cashew nuts and hing.

3) When the cashew nuts start turning golden brown, add chopped ginger and curry leaves.

4) When the curry leaves are roasted, take away the heat and add this onto the cooker and mix well.

Pongal is ready and you can eat it along with coconut chutney.

Coconut Chutney

A side dish which you can eat with idly, dosa, poori, upma, shavige bath, actually…. anything  

 

what you need:

1 cup grated coconut

2 table spoons of hurigadale (kadale pappu/Dalia split)

1/4 inch of ginger

4 green chillies

very smal piece of tamarind

1 tea spoon of oil

1/2 tea spoon of urid dal

1/4 tea spoon mustard seeds

few curry leaves

salt to taste

 

how to make -

1) Grind the coconut, green chillies, ginger, tamarind, hurigadale and salt with some water.

2) In a small pan, heat the oil, add mustard seeds and urid dal and curry leaves together.
3) When the urid dal is golden brown, take away the heat and mix it with the chutney.

 

Some Variations:

- you could add coriander leaves along with the above ingredients while grinding.

- you could add onion/garlic and reduce the coconut.

- you could do plain coconut chutney without adding hurigadale into it.

- if you are worried about cholestrol, you can totally avoid the coconut and make this chutney with more of hurigadale alone.

I’ve tried and tested all of them

 

Ginger Tea

One of my biggest addictions in life is Tea. I can NOT survive without at least 2-3 cups of Tea a day. I wasn’t having any plans of posting the Chai making steps here, but my sweet friend insisted it should be my first post. so here it goes
 

what you need -

3/4th cup milk
1/4th cup water
1.5 tea spoon of sugar
1.5cm length ginger
1 tea spoon tea powder

How to make -

In a small vessel, take milk, water and sugar and allow it to boil. Once its done, you can add Tea powder along with ginger (chopped into small pieces) and simmer it for 2-3 minutes and allow it to absorb the flavor. Then you increase the flame and let it boil once again. Now you can drain the tea powder and serve hot hot Tea

Cheers bit!….muah!

ellaru maduvudu hottegagi…

Hello there…
I’m a big time foodie and I love the art of cooking. I call it an art because I feel cooking is more of innovating new stuffs than following anybody’s rule book. A little bit of innovation, a little bit of concentration and a pinch of love for the person you are cooking, any dish will come out super-duper! trust me!
In this blog, I’ll be publishing my experiments, so that, the ones who have less time to experiment, can make use of it
Right now i’m totally jobless (quite literally!), so, hopefully I’ll be able to post frequently.