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Recent Recipes

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Kurlaritha Churmuri

Comments (0) | Tuesday, May 11, 2010

To make you need


- 2 cups Kurlari/kadlepuri
 - 1/2 cup fresh grated carrot
 - 1/2 cup chopped red onions
 - 1/4 cup chopped cilantro
 - 1/2 cup roasted peanuts
 - 1tsp lime juice

To season: 1tbsp oil, a pinch of hing, a sprig of curry leaves, 1/2tsp red chilly flakes or chopped green chillies Chickpea Powder


To make:

In a kadai, prepare the seasoning by heating oil and adding all the 'To Season' ingredients in the seasoning. Now add the grated carrot,roasted peanuts and mix well. Add lime juice and switch off the stove and let it cool. Mix the chopped onion.
To make churmuri: Mix kadlepuri with this masala and serve immediately.
To make churmuri chat: Take 3-4 small puris (Masala puri), add a tsp of the carrot mixture and serve..


Recipe By

Nayana Balakrishna
Belthangady

Now In New york


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SHAHI PANEER

Comments (0) | Wednesday, May 5, 2010

SHAHI PANEER INGREDIENTS

- 250 gms. paneer (cottge cheese)

- 3 tbsp. ghee or butter

- 1 onion chopped into strips

- 1/2" piece ginger chopped fine

- 2 green chillies chopped fine

- 4 tomatoes chopped fine

- 2 cardamoms crushed

- 1/4 cup beaten curd

- 1/2 tsp. red chilli powder

- 1/2 tsp. garam masala

- salt to taste

- 1/2 cup milk

- 2 tbsp. tomato sauce


To garnish:

2 tbsp. grated paneer

1 tbsp. chopped coriander


METHOD:


Chop the paneer into 2" fingers. Heat 3 tbsp of ghee or butter, add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, Covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixie till smooth. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.


Making time: 45 minutes.


Makes for: 6


Shelf life: best fresh.


Recipe By: PREM AMIN

Udupi / Udyavara



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MASALA VADA

Comments (0) |


MASALA VADA INGREDIENTS

- 1 cup yellow gram (chana) dal

- 1/2 cup onion finely chopped

- 1/2 cup coriander finely chopped

- 1/2 cup dill leaves finely chopped

- 3-4 green chillies finely chopped

- 1/2 tsp. cumin seeds

- Oil to deep fry



METHOD


Wash and soak dal for 3-4 hours. Keep 2 tbsp. dal aside, grind the rest,coarsely. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture. Heat oil, make pattie shaped rounds with moist palm. Deep fry it carefully. Fry both the side till it becomes golden brown. Serve hot with green chutney, tamarind chutney, or ketchup


Making time: 20 minutes (excluding soaking time)


Makes: 15 vadas (approx.)


Shelflife: Best fresh


Recipe By: PREM AMIN

Udupi / Udyavara



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PEAR AND MANGO CHUTNEY

Comments (0) |


INGREDIENTS


- 250 gms. raw firm mango

- 250 gms. pears.

- 500 gms. sugar

- 2 tsp. salt

- 1 tsp. red chilli powder

- 1 tsp. garam masala

- 1 tbsp. marshmelon (kharbooja) seeds.

- 1 tbsp. raisins.

- 2 cloves powdered

- 8 each almonds and cashews chopped finely.



METHOD


Peel and smash the pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the smashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala.Cool a bit and transfer to clean airtight jar.


Making time: 1 hour


Shelf life: 1 month


Makes 1.5 kgs. chutney.


Recipe By: PREM AMIN

Udupi / Udyavara



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DAL PAKODA

Comments (0) | Tuesday, May 4, 2010

DAL PAKODA INGREDIENTS

- 1 cup Bengal gram
- 1 cup black gram
- 1 cup toor dal
(all these 3 things soaked in water for 1 hour)
- Chilli-2 or 3
- Dry coconut
- 1 cup pudina leaves
- Salt
- 1 cup Oil


PROCEDURE

Take the soaked items and chili in the mixi and grind it. Remove the mixture from the mixi, add two spoons of salt, dry coconut, pudina leaves and mix it well with hand. Heat oil in a pan(kadai), roughly make small fritters and deep fry in oil till it becomes golden brown. Drain out excess oil. Serve the pakoda with coriander chutney or tomato ketchup.

Recipe By:
Vidya KS
Bangalore


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BUTTER CHICKEN

Comments (1) | Monday, May 3, 2010

INGREDIENTS

- 25gram bellulii,
- 25 gram shunti
- 250 gram tomato
- 50 gram kaju(beeja)

unden bethe bethe paste malpodu(kadeyodu)

250 gram kori boan less thundu half boil
malpodu(tandoorid boil malthundla apundu)

BUTTER CHICKEN MALPUNA VEEDANA


Elya banaled vonthe yenne pad-d bevure divodu ,bokka paste maldina ,bollulli,shunti,tomoto pad-d fry mald apaga avv enne budpundu apaga paste maldina kaju padle,bokka arda tea spoon jeerge powder,sambrada powder,chilly powder,arda tea spoon garam masala powder,uppu ruchikk thakka,boilled maldina chicken pad-d mix mald 1min beaipavodu,

Butter chicken ready


Recipe By.

Pracheth Shetty


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