Moong usal

Moong usal .. With little sugar or jaggery

Moong soaked overnight in water - 1 cup
Coconut grated 1/2 cup
Onion chopped -1
Jaggary or sugar -1tbsp
Mustard seed- 1/2 tsp
Cumin seeds- 1/2 tsp
Curry leaves -1 branch
Ginger small piece,
Red chillies -2 to 3
Dry fruits ( cashwnet, kismis,  almond etc) or groundnut(roasted and peeled)
Ghee -2 tbsp
Salt to taste

Boil moong in pressure cooker with 5 to 6 whistle or cook by adding 3 cups of water with closed vessel for 30 min or till the moong is cooked and puffy.
In another pan add 1 tbsp ghee , add mustard seeds, cumin seeds, curry leaves, ginger finely chopped, red chillies, chopped onions fry till it transparent,  now add grated coconut, Jaggary or sugar , add boiled moong and stir for few min, add salt to taste and add dry fruits or groundnut.  Don't add water.
Serve hot with 1 tbsp ghee on top.. yummy...

PURAN POLI

PURAN POLI in Konkani
Holige in kannada

Puran poli is HOLI festival dish at my home. I make it every year on holi day. So here is the recipe .. enjoy it .
HAPPY HOLI.. holi hai .. holi hai..

Channa dal -1/2 kg
Jaggery -1/2 kg
Maida -1/2 kg
Ginger - 1 inch
Cardamon -4-5 pods
Turmeric powder - 1/2 tsp
Salt to taste.
Banana leaves
Ghee and milk - to eat with puran poli.

Wash and boil channa dal in water for around 10 min till the channa dal in 3/4 cooked. Note : check channa dal by pressing between ur finger.
When done , remove all the water from dal and cover it. Add grated jaggery to dal , mix well and cover. Add chopped ginger,  cardamon pods. Closed cover still the channa dal is cooled off completely.

Prepare maida dough by adding water , turmeric and salt. Kneed it very well still soft. Keep aside for few min closed. Make ball of maida , lemon size.

Either mixie or grinder the channa mixture to fine paste . Now puran is ready. Make balls of puran, handful size.

Now take maida ball with help of oil make small flat round on u r palm, stuff puran to it , close the maida to form stuffed maida puran ball.

Now take banana leaf, wash it, burn it little on flame for few sec. Add oil to banana leaves, place the stuffed puran over it add little more oil, place transparent plastic sheet over the stuffed puran, roll it into round chapati shape..

Now heat nonstick tawa pan , add oil, carefully place the puran poli on pan with banana leave, remove banana leave slowly, now fry the puran poli with oil on both side.

Puran poli is ready to eat.

Eat Puran poli with ghee and milk. Taste very very delightful.

Enjoy holi festival of color with Puran poli.

MY MOM'S GARAM MASALA

GARAM MASALA POWDER

Homemade garam masala powder from my mom's Reshma Murdeshwar kitchen. It smells so good and enhances the favour of dishes.
In all my recipes I  use the same garam masala from mom's kitchen.

Ingredients:
Cumin -1/2 tbsp
Fennel seeds -3 tbsp
Kush kush -2 tbsp
Sesame seeds- 1 tbsp
Cinnamon -5 gms
Clove - 10 gms
Cardamon -10 gms
Star anise -5 gms
Black Cardamon -2 nos.
Shahi cumin -1/4 tbsp
Nutmeg -1/2 of 1 nut
Bay leaves- 3-4 leaves
Mace- 10 gms
Lichen ( dhagad phool)- 2 tbsp
Black Pepper - 15 gms
Fenugreek - 1/2 tbsp

Dry roast ingredients one by one separately in pan on lower flame . Roast till the aroma arises.
* *Fry separately without oil.
Mix together and grind to fine powder. Store in airtight box.
Garam Masala it ready to use in any veg or non veg recipes.

SHAVIGE UPPIT

SHAVIGE UPPIT

Vermicelli uppama

Vermicelli -1 cup (roasted)
Onion -1
Green chillies -2
Coconut grated -1/2 cup
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Ginger -1/2 inch
Curry leaves -1 bunch.
Water -2 cup
Ghee -2 tsp
Salt to taste
Sugar -2 tsp ( optional)

Fry vermicelli in ghee or use roasted vermicelli.
In a pan add ghee , then add mustard seeds, cumin seeds, chopped ginger, green chillies chopped, curry leaves and onion, fry till onion is golden brown.
Add grated coconut and 2 cup of water , bring to boil.
Add salt and sugar (optional).
Now add vermicelli and cook on low flame till all the water is absorbed. Check whether cooked.

Shavige  uppit is ready to eat.

VANGI BARTA

VANGI BARTA
Brinjal barta

Brinjal -1 large size
Coconut -1/2 cup
Onion - 1
Green chillies-2 to 3
Garlic -3 to 4 Pod
Salt to taste
Coriander leaves

Wash brinjal and put mark on it
Burn Brinjal on  lower gas flame .  Burn till in cooked and burned on the outer layer of brinjal.
Same way burn green chillies and garlic pod too.

Chopped brinjal , green chillies and garlic finely.
Now mix all together chopped brinjal , green chillies garlic and onion , coconut, salt. Now add finely chopped coriander leaves.. mix all together with little smash.

VANGI barta is ready to eat..

LAPE FISH FRY my style fry

LAPE FISH FRY my style fry

Lape / lapo fish is sea fish. Very easy to clean and very tasty too. All Time favourite of karwarian and goan people.

The advantage for living in coastal town like karwar is that you get to eat lots of variety of fresh fishes. Lape fish is one of those.

Lape fish- 250 gms
Red chillies pdr- 2 tbsp
Tumeric prd - 1/2 tsp
Pepper pdr-1/4 tsp
Lemon juice - 1/2 lemon
Rava as required
Salt taste
Oil - 2 tbsp

Mix red chilli pdr, tumeric pdr,  pepper pdr, lemon juice and salt. Apply to fish. Marinate for 15 to 20 min. Apply rava to fish on both side.
Heat pan add oil , place fish  and fry both side till done.

Lape fish is ready to serve with dal fry or fish curry.
Lape fry taste very good with rice and dal fry.

VATANE BHAJI with potato

VATANE BHAJI with potato.
Dry green pea gravy

Dry green peas-250 gms
Onion -1
Tomato -2
Potato -2

Grind to paste ingredients:
Coconut grated -1 cup
Green chillies - 5 -6
Tumeric powder - 1/2 tsp
Coriander powder - 1 tsp
Pepper pdr-1/4 tsp
@Cumin pdr-1/4 tsp
Coriander leaves -1/4 bunch
Ginger -1 inch long
Garlic -5 pod
Garam masala-1 1/2 tsp
Water for grinding

Soak dry green peas overnight or for 6 to 8 hrs in water.

Cook the peas with chopped onion, chopped tomato  water n little salt in pressure cooker with 6 to 7 whistle.
Cook chopped potato in water for 10 min.

Grind the paste ingredients to fine paste.

Check the peas whether cook formely or not. Add the grind paste to cooked peas mix well , add cooked potatoes too. Mix well  and cook the peas gravy till it bubbles up. Add salt to taste and add water if required.

Vatane bhaji is ready, have with ur dose or chapati or bread or pav, tastes good with rice too.

Note:
No oil is used in this recipe , if u need then add 1 tsp ghee or oil while cooking.