Sweet & Spicy Bimbli Chutney

 Bimbli commonly known as cucumber tree or tree sorrel is one of the common fruit grown in every home . The Bimbli’ s acidic flavour lends itself very well to curries & lentils, It’s commonly used in fish curries. 

The recipe I’m sharing is a sour ,sweet &spicy Bimbli cbutney  a  replica of my Ginger chutney  a side dish . Have it with Biriyani, Saffron ghee  rice or spread it on toast  it’s 😋 yummy.

Ingredients:

• 750 gm Bimbli.
• 300 gm jaggery.
• 250 gm dates without seeds.
• 1 tsp yellow mustard powder.
• 1+1/2 tbsp red chilli powder.
• 1 tsp turmeric powder.
• Salt to taste.
• 1tsp ginger powder. 
• 1 tsp freshly crushed  pepper powder .

For seasoning: 1tsp mustard seeds , 1/2 tsp jeera/ cumin seeds, 1/3 tsp methi seeds. & 1/ 8 cup oil.

Method:

• Heat a pan add sliced Bimbli , jaggery, yellow mustard powder , red chilli powder , turmeric powder,  dry ginger powder, pepper powder & salt to taste.
• Close the pan with lid & allow it to cook on medium flame ( Do not add water) Bimbli has its water content cook for a few min.
• Open the lid once it starts boiling let  it cook for a few min ,add the chopped dates .
• Cook till it’s reduced ( it should be thick like a jam ).
• Meanwhile  let’s season heat oil pan add the mustard seeds , when it crackles add jeera & methi seed let it crackle & pour it over the chutney,
• Simmer for a few min. Off the heat cover it slightly & let it cool .
• Store it in a bottle & keep it refrigerated  can use it for atleast for 2 weeks.

It’s yummy have it with paratha & dal  or with  or use as a spread on a toast 😋

Ragi idiyappam / string hoppers

Ragi also known finger millet high in proteins and a natural grain for weight loss agent & has loads of calcium. So let's cook a healthy ragi idiyappam goes well with coconut  & sugar or Potato stew  or Egg Stew 😋

 

Ingredients :

1 cup Ragi flour.

1/4 cup Rice flour

1/ 2 tsp salt.

1/4 cup oil.

Hot boiling water

Method :

• Heat water to boil, Mean while add Ragi flour, salt , oil in a bowl & mix well.
• Pour hot water enough to make a dough over it mix well( be careful) the mixture will be hot. & cover it with a lid , Let it sit for 10 mins.
• After 15 mins open & make a soft dough ( be careful) the mixture will be hot.
• Now take your string hopper maker fill it with the dough.
• Grease the plates as you can se in the video & spin the string maker so that you will get the dough  as thin noodles.
• Stack the noodles plates & steam for 10 mins.
• Remove & serve it with  Potato stew  or Egg Stew . 

Spicy Stuffed Squid

Spicy  Stuffed Squids is served as a starter or as a side dish . The squids are stuffed with tentacles, flaps  of the squids itself & mushrooms .

Watch the video of the spicy stuffed squid.

Ingredients:

• 7 Squid .
• 2 tbsp + 1tbsp oil.
• 100 gms mushrooms.
• 2 minced green chilies.
• 1+1/4 ginger garlic paste.
• 100 gm onions.
• 100 gm tomatoes.

Method:

• Clean the squids & clean the pockets well.
• Cut the flaps & tentacles & mince finely.
• Mince the mushrooms .
• Marinate the flaps & tentacles in red chili powder, turmeric powder, salt mix well & keep aside.
• Heat a pan add 2 tbsp oil & add the marinated flaps, tentacles stir & cook till dry.
• Add the minced mushrooms & cook till dry & keel aside.
• Add the sautéed mixture in piping bag & cut at the edge
•  Stuff into the squid pocket & seal the edges with the tooth pick.
• Prick the squid with the fork so it doesn't burst while frying. 
• In the same pan add oil add the stuffed squid  & fry on both sides for 3 sec.
• Add 1 tbsp red chilli powder, 1/4 tsp turmeric powder, salt to taste, 1/2 cup water & cook on both sides till dry & the masala coats the squid.
• Serve hot as a side dish or as a starter.

Chicken curry for Kori roti( Kori gassi for Kori roti)

 The best  of Mangalore chicken curry Known as kori gassi. Creamy, spicy curry eaten with Mangalore's famous Kori roti 

Ingredients:

• 500 gm chicken ( cut in medium pieces)
• 1 cup thick coconut milk.
• 2 cups thin coconut milk.
• 2 -100gms onions
• 2 clove garlic
• 1/2 '' ginger
• 5 byadgi red chilies.
• 2 tbsp Kundapuri masala powder
• 1/2 tsp turmeric powder.
• 1 tsp salt.
• 2 medium tomatoes ( puree).
• 1/8 cup finely chopped coriander leaves.
• 1/8 cup coconut oil.
• Few curry leaves.

Method :

• Wash the chicken & keep aside.
• Heat 1 tbsp coconut oil in a pan, add 1 -100 gm thinly sliced onion.
• Sauté till brown, add in 2 clove garlic, 1/2 '' ginger, 5 byadgi red chilies, 2 tbsp kundapuri masala powder & 1/2 tsp turmeric powder & sauté for 3 sec . Off the flame & allow it to cool.
• Grind roasted ingredients to a fine paste.
• In a pressure cooker pan add the chicken pieces, the ground masala paste, salt ,mix well & marinate for 1/2 an hr.
• After 1/2 an hr add 2 cups thin coconut milk, tomato puree ,1/2 cup masala water, on the flame & allow it to boil , add  chopped coriander leaves & close the cooker & cook up to 2  whistles & off the flame.
• When the pressure is down open the lid & allow it to simmer on low flame.
• In another pan add 1/8 cup coconut oil add  1 thinly sliced onions fry till golden  brown add curry leaves & keep aside.
• Add 1 cup thick coconut milk & mix well ,now add the fried onions & let it simmer for a few 5 mins.
• Serve hot with kori rotti.

Sweet Potatoes & Methi Subzi

 A healthy subzi made with sweet potato & methi leaves a excellent combination of two super foods & easier to make & have it for breakfast or dinner with paratha.  😋

Click this video for the recipe 👇

Ingredients:

• 2 large sweet potatoes.
• 2 cups chopped methi leaves.
• 1 / 100 gm minced onions.
• 2 tbsp cup oil.
• 1 tbsp jeera/ cumin seeds.
• 1/2 tsp ajwain.
• 1 minced green chilis.
• 1/2 tsp ginger paste.
• 1 tsp garlic paste.
• 1 / 100 gm minced onion.
• 1/4 tsp turmeric powder.
• 1 tsp coriander powder.
• 1 tsp red chili powder.
• 1 tsp salt.

Method:

• Boil the potatoes peel & cut into cubes
• Heat a pan add  oil add 1 tbsp jeera / cumin seeds,1/2 tsp ajwain & minced green chilies.
• Give it a stir. Add ginger, garlic paste sauté for a sec.
• Add the minced onions sauté till light brown.
• Add the cooked chopped sweet potatoes mix well.
• Add the jeera powder, turmeric powder, coriander powder& red chilly powder, salt & mix well.
• Pour lime juice mix, next add the chopped methi leaves.
• Mix well cover with a lid  let it simmer for 5 min
• Add kasuri methi give a stir & serve hot .

Rice Dumplings Stuffed with Prawns

 Here's something extraordinary  snack for all of you who can't get enough prawns... Prawns stuffed in rice dumplings is a  spicy snack steamed & fried marvelous with a cup of tea..  Luckily it's not difficult too make this recipe at home..You can use shrimp for this recipe if using prawns minced it finely.. So let's try it..

Ingredients:

• 150 gm prawns or shrimp.
• 2 medium size.
• 2 green chilies minced.
• Few curry leaves minced.
• 1 tsp ginger garlic paste.
• 1 large tomato chopped.
• 14 tsp turmeric powder.
• 12 tsp jeera powder.
• 1 tsp coriander powder.
• 1 tsp red chili powder.
• 2 tbsp coconut oil.
• oil to shallow fry.
• Salt to taste.

For the rice dough: Click here👉 Rice dough 

•  In a pan add 2 tbsp oil add the minced green chilies, minced garlic, grated ginger &sauté for a sec.
• Add the minced onion & fry till light brown.

• Add all the masala powders & sauté for 1 min.
•  Next add the  minced prawns fry for 2 min.

• Add the chopped tomatoes. 
• Cook till dry there should be no moisture.

• To assemble the dumplings take a large lemon size rice dough place it on your palm & spread like a poori spoon 1 tbsp of the prawn filling on the center( do not over fill)

• Now fold the edges & wrap it & gently pat with fingers to give a spindle shape & arrange on a plate. 

• Repeat the the steps till all the fillings is used up. Steam them in a steamer till done.

• Allow it to cool. Meanwhile make a paste of 2 tbsp of kashmiri chili powder, 1/2 tsp turmeric powder & salt to taste.
• Rub the paste on the dumplings & keep aside for 5 min to marinate.

• Shallow fry the dumplings till crisp & brown.

• Serve hot with a hot cup of tea..😋😋😋

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Rava Upma ( Kerala Style )

It's been a long time since i posted a recipe in my cook book,Too busy to post & i was wondering what to post...
Ok this time it's a very traditional rava upma recipe or you can say upumava also ,I prefer to call this recipe upma... Upumava in Malayalam  means upu salt & mavu means mango tree so other than the recipe name its also called salt- mango tree 😁
Kerala style uppama is nothing gr8 to write about but it was a hi-fi to me to see auntie cooking just by sprinkling hot water as the rava cooks slowly by stirring frequently  to a perfect soft texture.

If you don't get your uppamavu in the desired  texture ( becomes sticky & lumpy ) then go ahead & give this a try...

Ingredients: 

• 1 cup rava.
• 1 small size carrot.
• 1 medium size onion.
• 2 green chilies.
• 1/2 tsp grated ginger.
• Few curry leaves.
• 1 tsp mustard seeds.
• 2 whole red chilies.
• 3 cups hot water to cook rava.
• 1/2 tsp salt or according to your taste.
• 1 tbsp sugar.
• 2 tbsp oil.
• 1 tbsp ghee.
• 1 ripe kerala banana ( nandrakai)

Method :

• Chop the onions,green chilies & carrot finely.
• Roast the rava on medium heat for around 5 minutes stirring continuously but it shouldn't turn brown. Remove from the pan & transfer to a plate.
• Microwave the banana on high power for 2 min till soft immediately spread ghee & sugar over it & keep aside.

• In the same pan add 2 tbsp oil add mustard seeds & let them pop. Then add the curry leaves & red chilies saute for a sec.

• Next add the minced onion, carrot, green chilies & grated ginger & fry them till onion are soft & translucent.
• Meanwhile keep the water to boil.

• Add the roasted rava & salt stir for a sec.

• Now little by little hot water & keep stirring to avoid lumps & cook till the rava cooks & the grain are separated & dry & moist

• Next add sugar, ghee & mix well....Cover with a lid  & off the flame.

• Let it settle for a few mins....Your simple tasty breakfast is ready.

• Serve hot with banana 😋

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