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.

CHICKEN LIVER with green masala

CHICKEN LIVER  in green masala

Chicken liver is my son Veer favourite dish.

Chicken liver -250 gms
Onion-1 very finely chopped
Tomato -2 very finely chopped
Coriander leaves -1/2 bunch
Mint leaves- 10-15
Green chillies-4-5
Ginger garlic paste -1 tbsp
Turmeric powder- 1/2tsp
Coriander powder - 1 tsp
Mtr chicken masala- 1 tsp
Garam masala-1 tsp
Pepper powder-1/4 tsp
Cumin powder-1/4 tsp
Ghee-2 tbsp
Salt to taste

Wash chicken liver .
Green masala:
Blend tomatoes, ginger garlic paste , coriander leaves, mint leaves, green chillies to fine paste.

In nonstick pan add 1 tbsp ghee . Add onion fry till it is goldern brown. Now add blended green masala paste and cook the gravy still it leaves size of the pan . Add turmeric prd, coriander pdr, chicken masala,  garam masala, pepper powder,  cumin powder. Now add chicken liver and salt to taste. Add 1 tbsp ghee to the gravy.

Cook the chicken liver till done.

Note: add water only if required.
Can add more green chillies to your taste.

DAL FRY

My style DAL FRY

DALI AMBAT

Tur dal -1 cup
Onion -1
Tomato -2
Green chillies-3 -4
Turmeric powder -1/2 tsp
For seasoning:
Coriander leaves -1/4 bunch
Garlic pod -4-5
Mustard seeds- 1/2 tsp
Cumin seeds-1/2 tsp
Red chillies -2
Curry leaves (optional )
Salt  to taste
Oil -2 tbsp
Ghee -1 tbsp

Wash Tur dal , in pressure cooker add Tur dal , chopped onion, chopped tomatoes, chopped green chillies, turmeric pdr, oil n little salt . Take 4- 5 whistle.

For seasoning:
In nonstick deep bottom pan add ghee, mustard seed, cumin seed, garlic pod crushed, red chillies, coriander leaves chopped stir it. Add the cooked dal in the seasoning. Add salt, Cook Dal for few more minutes.

Dal fry is ready to serve with rice.

KARWAR FISH CURRY

KARWAR FISH CURRY

Nogali fish in konkani
Lady fish in english

Fish - 500 gms cut into pieces ( any fish)
Coconut grated -2 cups
Red chillies 10- 15 or red chilli powder -2 tbsp
Tumeric powder -1/2 tsp
Coriander powder-1 tbsp
Pepper corns -10-15 or pepper powder -1/4 tsp
Garlic pod - 4-5
Onion-1 small
Tamarind  or tamarind paste- size of lemon
Dry mango -2 sticks
Green chilli - 2
Oil- 1tbsp
Salt to taste

Wash fish with salt n keep aside.
Grind coconut,  red chilli, turmeric,  coriander powder, pepper, garlic, tamarind, dry mango with little water to fine paste.
Heat non stick deep bottom pan with oil. Add chopped onion, slit green chilli fry till the onion is golden brown.
Pour in the grind coconut paste  and bring the paste to boil ,add in water and salt to taste.
Add fish to curry.
Boil the curry till fish is cooked properly. Check the fish n salt.
Fish curry is ready to serve with steaming hot rice.

Note: to check whether fish is cooked properly,check its eye is popped out or not. If eye is out then fish is cooked properly.

BEANS BHAJI with chapati

BEANS BHAJI with chapati

Beans -250 gms
Onion -1
Tomato-1
Grated coconut -1/2 cup
Red chilli pdr- 2 tsp
Tumeric pdr- 1/2 tsp
Coriander pdr -1 tsp
Cumin pdr-1/4 tsp
Garam masala pdr-1 tsp
Oil -2 tsp
Salt to taste
Water- 1 cup

Wash n chop beans finely.
In pressure cooker add beans , coconut, chopped onion, chopped tomato,  grated coconut, red chilli pdr, Tumeric pdr, coriander pdr, cumin pdr, garam masala pdr, oil n salt to taste and water. Add water till the beans is socked. Now cook for 4-5 whistle.
Check for beans is cooked.

For chapati
Wheat flour -1 cup
Oil -1 tsp
Water as required
Milk -3-4 tsp
Ghee

Mix the ingredients into dough.
Roll in to round and fry on both side with oil or ghee

SHEERA

SHEERA

At home everyone's all time favourite Sheera.

Rava -1 cup
Ghee- 2-3 tbsp
Sugar- 1 cup
Water- 2 1/2 cup
Clove-2
Cardamon powder-1/4tsp
Tumeric powder - a pinch
Raisin as required
Salt to taste -a pinch

Fry Rava in non- stick pan with low flame.
Add sugar , ghee, clove, raisin, cardamon , salt to rava and stir for while.
Add hot water to rava , stir. Add pinch of turmeric n stir well. All the water will get absorbed.
Close the lid for few minutes.
Open the lid and check for taste.
Sheera is ready to eat.
Enjoy.

Note: milk can also be added to Sheera .
More dry fruits of ur choice can be added.

Veg Dal Curry

Veg dal curry

Tur dal -1 small cup
Any vegetables -1 cup
Onion-1
Tomato-2
Coconut grated-1 cup
Ginger-1 inch
Garlic- 4 to 5 pod
Red chillies -5 to 6
Turmeric powder -1/2 tsp
Coriander powder-1 tsp
Coriander leaves -1/4 bunch
Garam masala- 1 tbsp
Cumin (jeera) powder 1/4 tsp
Oil
Salt to taste
Water

Pressure cook Tur dal , chopped onion, chopped tomato, any veg, oil , salt with water 2 cups.
Grind grated coconut , red chillies, turmeric,  coriander powder,  garam masala, cumin powder,coriander leaves, ginger, garlic to fine paste.
Mix the cooked dal and coconut paste together with water 1 cup , add salt to taste.
Bring the curry to boil still it is cooked.
Veg dal curry is ready to serve with rice or chappati.

Karwar fish fry

Fish ( any sea or river fish)-2 nos
Red chilli powder -2 tbsp
Turmeric  powder (haldi) -1/2 tsp
Tamarind paste -1/2 tsp
Rava -as required
Salt to taste
Oil for frying

Wash fish with salt.
Marinate fish with red chilli pdr,  turmeric pdr, tamarind paste and salt for half an hour.
Roll the fish in rava.
Shallow fry fish with oil in non stick pan.
Turn over the fish after every 5 min.
Fry still fish is cooked.
Karwar fish fry in ready .
Serve fish fry with rice n fish curry.