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Selasa, 04 Maret 2014

Appe HuLi | Raw Mango Rasam | Sweet And Spicy Mango Drink


A typical Havyaka dish. Recipe goes here…

Preparation Time: 10 minutes

Servings: 2

Ingredients:
  • 2 Raw mangoes
  • 2 table spoon Jaggery
  • ½ table spoon Mastard seeds
  • ½ table spoon Cumin seeds
  • 2 Green chilies
  • 2 Red chilies
  • A pinch Asafoetida
  • 1 strand curry leaves
  • Oil for seasoning
  • Salt as per taste
Method:
  • Wash the raw mangoes and cut them in to small pieces.
  • Cook it in water as shown in picture for around 10 minutes till it becomes soft.
  • Grind it to a paste and keep it aside.
  • Heat oil in a kadai, add mustard seeds and cumeen seeds.
  • When mustard start sputtering, add curry leaves, green chilies, red chilies and asafoetida.
  • Then add the paste of raw mangoes.
  • Boil for 3-4 minutes. Add salt as per the taste. You can adjust the water quantity, to bring it to a consistency of rasam. 
PS:  Like rasam, this dish can be used along with rice. Or we can filter it and have like a drink.

Kamis, 20 Februari 2014

Hog Plums Pickle | Konkani Ambadya Nonche | Amatekayi Uppinakayi


A tangy and spicy pickle recipe goes here.

Preparation Time: 40 minutes

Ingredients:
  • 15 – 17 Hog plums ( Ambade)
  • 2 table spoon Red chilli powder
  • 2 cups grated Coconut
  • 5 -6 table spoon Jaggery syrup
  • 2 table spoon Mustard seeds
  • 1 table spoon Fenugreek seeds (Methi seeds)
  • 1 table spoon Urad dal
  • A pinch of Asafoetida for seasoning
  • 2 strands of Curry leaves
  • A pinch Turmeric powder
  • 2 table spoon oil
  • Salt as per taste

 Method:

  • Cook the hog plums in water as shown in picture. After cooking mash them a little and keep them aside.
  • In a kadai, heat oil put mustard seeds.
  • When it starts spluttering, add fenugreek seeds, urad dal, asafetida and curry leaves, one by one.
  • Add a pinch of turmeric powder to it. Now add the cooked hot plums to it.
  • In a separate vessel, mix red chilli powder, grated coconut, jaggery and salt nicely.
  • Transfer this mixture to the kadai.
  • Mix it well and cook it for around 13 – 15 minutes.
 PS:  This pickle has to be preserved in refrigerator for longer use.

Minggu, 16 Februari 2014

Quick And Easy Breakfast Recipe : Instant Rava Idli


Rava Idli is one of the famous South Indian breakfast dish, which takes very less time to prepare compared to regular Idli. Here goes the recipe of soft and puffy  Rava Idli.

Preparation Time: 60 minutes

Servings: 4

Ingredients:
  • 2 cups Rava/Sooji
  • 3 cups Curds
  • 1 table spoon Cumin powder
  • ½  table spoon Mustard seeds
  • ¼ cup grated Carrot
  • ¼ cup grated Coconut (optional)
  • 2 – 3 Green chillies finely chopped
  • ½ table spoon Ginger paste
  • ½ table spoon Urad dal
  • ½ table spoon Chana dal
  • ¼ table spoon Baking soda
  • Salt as per taste
  • 6-7 Cashew nuts broken in to half
  • A small bunch Coriander leaves finely chopped
  • 1 table spoon oil

  Method:
  • Heat oil in a kadai, fry cashew nuts and keep it aside.
  • In the same kadai, heat ½ table spoon oil, add mustard seeds, urad dal, chana dal, green chillies, ginger paste and cumin powder one by one.
  • When dal turns light brown, add rava and roast it nicely as shown in picture. Now add grated coconut and fry it for a while.
  • Allow it to cool. After it cools, add salt, baking soda, cashew nuts, grated carrot and curd one by one. Mix it well without lumps. 
  • Add water if required, to get the consistency of regular idli batter.
  • Let the rava idli batter rest for 15-20 minutes .
  • Pour it on greased idli moulds and steam cook for 10-15 minutes just as you do for normal idlis.
  • Hot and tasty Rava Idli is ready.