30 November 2014

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Ghosale sukke recipe - Heerekayi upkari recipe - Ridge gourd stir fry

upkari in a serving plate
Ghosale sukke - As I always buy plenty of ridge gourds from market, I make simple ghossale sukke several times which goes well with rotis. Ridge gourd is a bland vegetable and therefore it is necessary to add flavour and taste to it. When I make this upkari without adding water and cooked it in its own juice, it really turns a tasty side dish.

Here I have flavored the stir fry with tadka, green chilli and freshly grated coconut. Another plus point of this dish is that it can be prepared within few minutes and is very healthy. Whenever I am in a hurry to cook, I make such stir fry and wind up my cooking as fast as I can. Check out another variation of  ridge gourd palya which I had posted earlier.

Ghosale Sukke Recipe

grated coconut added to make heerekayi upkari
Prep time : 5 mins
Cook time : 10 mins
Total time :  15 mins
Recipe type : Side dish
Cuisine : Karnataka
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 500 grams ridge gourds / heerekayi
  • 1 tsp mustard seeds
  • 2 sprigs curry leaves
  • 4 green chillies, chopped
  • 1 cup grated fresh coconut
  • 2 tbsp oil
  • Salt to taste
Method
  1. Wash and peel the ridge gourds.
  2. Cut them into small pieces and set aside.
  3. Heat the oil in  a pan. Add the mustard seeds to it.  
  4. When the mustard starts spluttering,  add the curry leaves and chopped green chillies to it. Saute for few seconds. 
  5. Then add the ridge gourds and stir nicely for a minute. Add salt and mix well.
  6. Cook covered on low flame till the ridge gourds become soft. Once the ridge gourds become soft, add the grated fresh coconut and mix well. Saute for a minute and remove from the flame.
  7. Serve the ghosale sukke hot with rotis.
Ghosale sukke - step by step pictures

1.  Wash and peel the ridge gourds.
peeled ridge gourds
2.  Cut them into small pieces and set aside.
chopped ridge gourds
3.  Heat the oil in  a pan. Add the mustard seeds to it.  When the mustard starts spluttering,  add the curry leaves and chopped green chillies to it. Saute for few seconds. Then add the ridge gourds and stir nicely for a minute. Add salt and mix well.

4.  Cook covered on low flame till the ridge gourds become soft. Once the ridge gourds become soft, add the grated fresh coconut and mix well. Saute for a minute and remove from the flame.
tempering and cooking ridge goruds
 5.  Serve the ghosale sukke hot with rotis.
grated coconut added to make heerekayi upkari

26 November 2014

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Eggless orange cake recipe - How to make eggless orange cake

cake in a plate
Eggless orange cake recipe - Today I have orange cake for you all. Oranges are seasonal fruits and it is quite obvious that we prefer to eat fruits in its natural form. But making cake with oranges when they are in peak season is not a bad idea. This orange cake was very soft and  delicious, so I thought to share the recipe with you all. I am not a great fan of cake, but I like oranges a lot. Made this orange cake and we all enjoyed it. If you love orange juice added dishes, try out this delicious cake.

Eggless Orange Cake Recipe
orange cake done and cut into pieces
Prep time : 15 mins
Cook time : 45 mins
Total time : 1 hour
Recipe type : Cake
Cuisine : Global
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 4 oranges ( 2 cups of orange juice)
  • 2 heaped cups of maida / APF
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sugar powder
  • 1 cup fresh cream
  • 1/2 tsp orange essence
Method
  1. Peel the oranges and separate the flesh.
  2. Remove the pith and seeds.  Put the orange flesh in a blender and blend it for 3 - 4 minutes. Strain the juice through a strainer. Pour this orange juice in a large bowl.
  3. Sieve the maida, baking soda and baking powder together and set aside. Put the sugar in a mixer and grind it to a fine powder. Use 1 cup of sugar powder..
  4. Add the sugar powder to the orange juice and stir well with a spoon till the sugar dissolves. Add the maida and mix well.
  5. Make a dropping consistency batter.  Add the fresh cream and orange essence. Fold gently to combine well.
  6. Pour this batter in a greased cake tin and bake it in a preheated oven at 180°C for 35 - 40 minutes. To check if the cake is done, insert a knife in the cake. If the knife comes out clean, the cake is done, otherwise bake it for 10 more minutes.
  7. When the cake is done, remove the cake tin from the oven and invert it on a plate.
  8. Allow it to cool. Cut it into slices and serve.
Eggless orange cake - step by step pictures

1. Peel the oranges and separate the flesh.
peeled and deseeded oranges
2.  Remove the pith and seeds.  Put the orange flesh in a blender and blend it for 3 - 4 minutes. Strain the juice through a strainer. Pour this orange juice in a large bowl.
orange juice to make cake
3.  Sieve the maida, baking soda and baking powder together and set aside. Put the sugar in a mixer and grind it to a fine powder. Use 1 cup of sugar powder..
sieved maida and sugar powder
4.  Add the sugar powder to the orange juice and stir well with a spoon till the sugar dissolves. Add the maida and mix well.
sugar powder added in the orange juice
5.  Make a dropping consistency batter.  Add the fresh cream and orange essence. Fold gently to combine well.
maida and essece added to make cake
6.  Pour this batter in a greased cake tin and bake it in a preheated oven at 180°C for 35 - 40 minutes. To check if the cake is done, insert a knife in the cake. If the knife comes out clean, the cake is done, otherwise bake it for 10 more minutes.
batter transfer to the greased tin and baked
7.  When the cake is done, remove the cake tin from the oven and invert it on a plate. Allow it to cool. Cut it into slices and serve.
orange cake done and cut into pieces

16 November 2014

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Ukadiche patholi in turmeric leaf recipe - Rice flour patholi recipe - How to make patholi in turmeric leaf

patholi in serving plate
Ukadiche patholi in turmeric leaf (arishina ele) recipe - Have a look at this traditional elegant sweet. This is patholi prepared using steamed rice flour. Earlier I had posted another version of making patholi. To know exactly what it is, read the following recipe. Check out some other traditional sweets recipes prepared with rice flour, Ukadiche modak using mouldUkadiche Modak (method 2),  Patholi using turmeric leaf ( metthod 1),  Phirni - Rice flour kheer

Ukadiche Patholi in Turmeric Leaf Recipe
patholi in serving plate
Prep time : 30 mins
Cook time : 30 mins
Total time :  1 hour
Recipe type : Sweet
Cuisine : Konkani
Yield : 12 patholis
Author : Vidya Chandrahas

Ingredients
  • 4 cups rice flour
  • 4 cups water
  • 6 cups grated fresh coconut
  • 1 ½ cups jaggery
  • 7 - 8 cardamoms , powdered
  • 1 tsp salt
For the filling
  • 6 cups grated fresh coconut
  • 1 ½ cups jaggery
  • 7 -8 cardamoms, powdered
Method
  1. Grate the fresh coconut and add jaggary to it. Mix till the coconut and jaggery combine well.
  2. Transfer this coconut jaggery mixture to a pan. Place this pan on a low flame and stir in between. When the jaggery starts melting  and the mixture loosens, stir the mixture continuously till the coconut jaggery mixture starts to thickens. At this stage, immediately remove the mixture from the flame and allow it to cool.
  3. Boil 4 cups of water in a pan and add 1 tsp salt to it. When the water starts boiling,  add the rice flour and stir with a ladle and mix well. Reduce the flame to low and stir constantly for 3 -4 minutes. Then remove it from the flame and allow it to cool.
  4. When the rice flour dough cools, knead it to smooth  using little bit of water. Then divide the dough into 12 equal portions.
  5. Dust the rolling board with rice flour and roll out an oblong shaped roti as shown in the picture below. Place this roti on turmeric leaf. 
  6. Now divide the coconut jaggery filling into 12 equal portions. Arrange one portion of the mixture on the roti.
  7. Now fold the turmeric leaf in the middle, fold both sides and press the edges to seal  the rice roti properly. 
  8. Steam it using double boiler method for 15 -20 minutes.  I have used modak steamer to cook this patholi.
  9. When patholi cooked to soft, open the turmeric leaf and serve hot or cold along with a dollop of ghee.
Ukadiche patholi in turmeric leaf - step by step pictures

1.  Grate the fresh coconut and add jaggary to it. Mix till the coconut and jaggery combine well.
grated fresh coconut and jaggery mixed toit
2.  Transfer this coconut jaggery mixture to a pan. Place this pan on a low flame and stir in between. When the jaggery starts melting  and the mixture loosens, stir the mixture continuously till the coconut jaggery mixture starts to thickens. At this stage, immediately remove the mixture from the flame and allow it to cool.
cooked cocnut jaggery filling
3.  Boil 4 cups of water in a pan and add 1 tsp salt to it. When the water starts boiling,  add the rice flour and stir with a ladle and mix well. Reduce the flame to low and stir constantly for 3 -4 minutes. Then remove it from the flame and allow it to cool.
boiled wtaer to make patholi
4.  When the rice flour dough cools, knead it to smooth  using little bit of water. Then divide the dough into 12 equal portions.
rice flour added to water
5.  Dust the rolling board with rice flour and roll out an oblong shaped roti as shown in the picture below. Place this roti on turmeric leaf. Now divide the coconut jaggery filling into 12 equal portions. Arrange one portion of the mixture on the roti.
dough kneaded to round and filling arrnaged
6.  Now fold the turmeric leaf in the middle, fold both sides and press the edges to seal  the rice roti properly. Steam it using double boiler method for 15 -20 minutes.  I have used modak steamer to cook this patholi.
patholi folded and steamed
When patholi cooked to soft, open the turmeric leaf and serve hot or cold along with a dollop of ghee.
patholi in serving plate

14 November 2014

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Pomegranate juice recipe - Dalimbe juice

pomegranate juice in serving glasses
Pomegranate or  dalimbe juice - What would we prefer to drink in the scorching heat? Fresh fruit juice, right? Here is the pomegranate juice for healthy body and healthy mind. Also check out some other juice, milk shakes  and drinks recipes.  muskmelon juiceorange juicebadam kesar doodhlemon ginger squash and sharbatgreen grape juice black grape juicewatermelon juice khajoor milk shakechickoo milk shakeapple milk shakecustard apple milk shakestrawberry milkshake.

Pomegranate Juice Recipe
juice in a serving glass
Prep time : 10 mins
Cook time : 0 mins
Total time : 10 mins
Recipe type : Drinks-Juice
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 4 pomegranates
Method
  1. Peel the pomegranate and separate the seeds. 
  2. Put the seeds in a mixer and grind it to a smooth paste. 
  3. Then strain this paste through a soup strainer and extract the juice.
  4. Pour the juice in the glasses and serve immediately. Add one ice cube if you like it.
Pomegranate juice - step by step pictures

1.  Peel the pomegranate and separate the seeds. Put the seeds in a mixer and grind it to a smooth paste. Then strain this paste through a soup strainer and extract the juice.
pomegranate seeds
2.  Pour the juice in the glasses and serve immediately. Add one ice cube if you like it.
juice in a serving glass

13 November 2014

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Apple pineapple jam recipe - Apple ananas jam

jam in a container
Apple pineapple jam recipe - This is a very healthy sweet and sour jam. As the name suggests this jam is prepared with  apples and pineapple. This jam can be used to prepare bread cheese sandwiches and bread butter sandwiches / toast. It can also be served with chapati and pooris. Check out some other dessert / sweet recipes. rasmalaimix fruits seekaranechibud rasayanapumpkin kheer, kharbuja rasayanaphool makhana puddingrice-chanadal  kheermoongdal kheerchana dal kheerPaneer Kheeramrakhandbadam kheerfruit saladvermicelli kheerphirnisitaphal rabdiwhite gourd kheerfinger millet halwalauki ka halwagajar ka halwa

Apple Pineapple Jam Recipe
Apple pineapple jam ready to serve
Prep time : 20 mins
Cook time : 25 mins
Total time : 45 mins
Recipe type : Jam-Halwa
Cuisine : Indian
Yield : Serves 8
Author : Vidya Chandrahas

Ingredients
  • 4 cups chopped pineapples
  • 4 apples
  • 2 cups sugar
  • 1/2 tsp cardamom powder
Method
  1. Wash and peel the apples.  Core the apples and cut them into very small pieces. Peel the pineapple and trim it using a sharp knife. Remove the rind of the pineapple. Then cut it into small pieces.
  2. Put the apple and pineapple pieces together  in a kadai. Place this kadai on a medium flame. Immediately pour the sugar on the apple, pineapple pieces.
  3. Mix the sugar well and cook it on medium flame till the sugar melts.
  4. Once the sugar melts, cover the kadai with a lid and reduce the flame to low. Cook covered till the apple and pineapples become very soft. Stir in between. Once the apple pineapple mixture becomes soft, remove the lid and stir to make it mushy.
  5. While stirring, mash the mixture with the back of the spoon and further cook till the mixture becomes slightly sticky. When the jam is done, remove the kadai from the flame. Mix the cardamom powder and allow it to cool.
  6. Once the jam comes to room temperature, transfer it to an airtight container. You can make bread sandwiches with this jam. It goes well with chapatis and pooris.This jam can be stored for about 20 days in the fridge.
Apple pineapple jam - step by step pictures

1.  Wash and peel the apples.  Core the apples and cut them into very small pieces. Peel the pineapple and trim it using a sharp knife. Remove the rind of the pineapple. Then cut it into small pieces.
apple and pineapple pieces for jam
2.  Put the apple and pineapple pieces together  in a kadai. Place this kadai on a medium flame. Immediately pour the sugar on the apple, pineapple pieces.
fruits added in a kadai, sugar poured on it
3.  Mix the sugar well and cook it on medium flame till the sugar melts.
sugar mixed and melted
4.  Once the sugar melts, cover the kadai with a lid and reduce the flame to low. Cook covered till the apple and pineapples become very soft. Stir in between. Once the apple pineapple mixture becomes soft,  remove the lid and stir to make it mushy.
apple pineapple mixture cooked to soft
5.  While stirring, mash the mixture with the back of the spoon and further cook till the mixture becomes slightly sticky. When the jam is done, remove the kadai from the flame. Mix the cardamom powder and allow it to cool.
fruits cooked till sticky and mashed
6. Once the jam comes to room temperature, transfer it to an airtight container. You can make bread sandwiches with this jam. It goes well with chapatis and pooris.This jam can be stored for about 20 days in the fridge.
Apple pineapple jam ready to serve

10 November 2014

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Dudde kolmbo recipe - Karnataka style pumpkin curry recipe

pumpkin sambar in a kadai
Dudde or pumpkin kolmbo recipe- This is a sambar prepared by using red pumpkin and can be served with idli, dosa, vada and rice. Check out other dal - curry - sambar recipes.  aloo matar saarudrumstick thoor dal curry,  kasuri methi dal,  dal curry with white masalamoong dal amti chilkewali moong dal currysoya beans white gourd kooturajma brinjal kootutomato currydal tadkabrinjal curryraw mango curry katachi aamti,  drumstick sambarpalak dal, Potato sambar,  majjige huli /buttermilk curry , methi thoor dal kadhi.

Dudde Kolmbo Recipe - Karnataka Style Pumpkin Curry
kolmbo in a pan ready to serve
Prep time : 15 mins
Cook time : 30 mins
Total time : 45 mins
Recipe type : Curry-Gravies
Cuisine : Konkani
Yield : Serves 5
Author : Vidya Chandrahas

Ingredients
  • 1/2 cup toor dal
  • 300 grams pumpkin
  • 2 large onions
  • 1 medium cucumber
  • 2 tomatoes
  • 1 large potato
  • Salt to taste
Grind to paste
  • 1 cup grated fresh coconut
  • 7- 8 red chillies, fried to golden brown
  • 1½ tbsp Sambar Powder 
  • 1/2 tsp turmeric powder
  • 1 small lemon sized tamarind
For the tempering
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
Method
  1. Put all the ingredients mentioned under " Grind to paste" in a mixer and grind it to a smooth paste using some water. Transfer the masala paste to a bowl and keep it aside.
  2. Wash and peel the pumpkin, potato and cucumber separately, cut them into medium large pieces and set aside. Wash the tomatoes and peel the onoin, cut them into small pieces and set aside. In a lage sized vessel, boil 8 cups of water and add the chopped vegetables. Boil the vegetables till soft.
  3. In the meantime, pressure cook the thoor dal till soft. Once the vegetables become soft, add the cooked dal  in it.
  4. Add the masala paste and salt. Mix gently to combine well and bring it to boil.
  5. Further, simmer till you get the desired consistency. Now switch off the flame and add chopped cilantro. Make a tadka / tempering with the ingredients mentioned under " for the tempering " and pour it on the hot kolmbo. 
  6. Mix well and serve hot with idli, dosa, vada and rice.
Dudde kolmbo or pumpkin curry - step by step pictures

1.  Put all the ingredients mentioned under " Grind to paste" in a mixer and grind it to a smooth paste using some water. Transfer the masala paste to a bowl and keep it aside.
msala paste for dudde kolmbo
2.  Wash and peel the pumpkin, potato and cucumber separately, cut them into medium large pieces and set aside. Wash the tomatoes and peel the onoin, cut them into small pieces and set aside. In a lage sized vessel, boil 8 cups of water and add the chopped vegetables. Boil the vegetables till soft.
vegetables boiled to make dudde kolmbo
3.  In the meantime, pressure cook the thoor dal till soft. Once the vegetables become soft, add the cooked dal  in it.
boiled thoor dal added
4.  Add the masala paste and salt. Mix gently to combine well and bring it to boil.
masala paste added
5.  Further, simmer till you get the desired consistency. Now switch off the flame and add chopped cilantro. Make a tadka / tempering with the ingredients mentioned under " for the tempering " and pour it on the hot kolmbo. 
coriander leaves added and tempering poured on kolmbo
6.  Mix well and serve hot with idli, dosa, vada and rice.
kolmbo in a pan ready to serve

07 November 2014

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Sabudana chivda recipe - Fried sago and ground nut mixture

fried sago and ground nuts
Sabudana chivda recipe - Category - snacks. Snack prepared with nylon sabudana which is specially meant for chivda, which is usually eaten during fasts. Check out other snacks recipes. Sabudana potato vadasabudana potato thalipeethsabudana khichadi, phool makhana snacks, churmuri chiwda, poha chiwda.

Sabudana chivda recipe
sabakki chiwda
Prep time : 5 mins
Cook time : 20 mins
Total time : 25 mins
Recipe type : Savoury Snacks
Cuisine : North Indian
Yield : Serves 5-6
Author : Vidya Chandrahas

Ingredients
  • 2 cups nylon sabudana
  • 3/4 cup ground nuts
  • 2 tsp sugar powder
  • Salt as required
  • Oil for frying
Method
  1. Boil sufficient water in a large vessel and add the sago to the boiling water. Cook till the sabudana become soft. Drain the water. 
  2. Spread a thin cloth under Sun. Spread the boiled  sabudana over it. Separate each sabudana and keep it under sun till it dries. Then store this sabudana in an airtight container.
  3. While preparing the chivda, heat sufficient oil in a frying pan. Fry the ground nuts till they turn light brown. Remove and set aside.
  4. In the same pan heat the oil and fry the above prepared sabudana till they doubles in size. 
  5. Drain the oil and spread the fried sabudana on an absorbent paper. Mix the fried ground nuts. 
  6. Sprinkle the salt and sugar powder. Allow it to cool. Mix gently and store in an airtight container.
sabakki chiwda

05 November 2014

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Heerekayi palya recipe - ghossale randayi - how to make ridge gourd sabzi

ridge gourd subzi
Heerekayi or ridge gourd palya recipe - Category - sabzi. Cuisine - Konkan region cuisine. This is a cuisine from konkan region where fresh and fleshy ridge gourds are available in plenty throughout the year. There can be two versions one with minimal spice and the other as spicy one. A spicy version of this dish goes well with roti, chapathi, curd rice and steamed rice.

I have used coarse masala paste prepared with coconut, fried red chillies, fried urad dal and sesame seeds. Small quantity of tamarind is also used to make it slightly sour. Garam masala enhances the taste and flavor. Tempering is a must in this dish as it gives an extra flavor to the dish. I do not add water while cooking ridge gourd palya. It tastes well when cooked in it's own juices.

Ridge gourd is a healthy vegetable which contains vitamin C, iron and dietary fibers. It is low in fat and calories. The dishes made with ridge gourd is light on stomach and easily digestible. So using ridge gourd often in the meal is good for all age people. Ridge gourd is called as heerekayi in kannada, ghossali in konkani, dhodka in marathi, turai or torai in hindi. 

I make few varieties of dishes with ridge gourd and those are palya, sukke, bhajji, bharli dhodka and curry. The curry made in combination with toor dal and ridge gourd is delicious and one of my favorite veg curries. Growing ridge gourd in the back yard is common in coastal konkan region.

Check out some other interesting sabzi recipes in this space hariyali chole masalakarlyachi peeth perun bhajikadai gobi and beans,  kadai bhindi,  paneer masala with cashew, matki usalmushroom munchurian, bharli bhindi,  radish subzi.

Heerekayi Palya Recipe - Ridge Gourd Sabzi Recipe
heerekayi palya in serving plate
Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Recipe type : Side Dish
Cuisine : Karnataka
Yield : Serves 2-3
Author : Vidya Chandrahas

Ingredients
  • 500 grams ridge gourds / heerekayi
  • 1/2  tsp mustard seeds
  • 2 sprig curry leaves
  • 1/2 tsp garam masala
  • 1½ tbsp oil
  • Salt as required
Grind to coarse paste
  • 1 cup grated fresh coconut
  • 6 - 7 red chillies, fried to light brown
  • 1 tsp split black grams / urad dal, fried
  • 1 tbsp sesame seeds / til, roasted
  • 1 large grape size tamarind
Method
  1. Wash and peel the ridge gourds. Reserve the peel to make chutney.
  2. Cut the peeled ridge gourds into small pieces and keep it aisde.
  3. Heat little oil in a kadai and fry the urad dal until aromatic.  Fry the red chillies till light brown. 
  4. Roast the sesame seeds till it crackles and keep it aside. Mix the coconut, urad dal, red chillies, sesame seeds and tamarind together. 
  5. Grind it to a coarse paste without adding any water. Transfer this paste to a bowl and keep it aside.
  6. Heat the oil in a kadai and add the mustard seeds to it.  
  7. When the mustards splutter,  
  8. add the curry leaves and saute for a while. Add the ridge gourds and stir nicely for  2 minutes. 
  9. Further cook covered on low flame till the ridge gourds become soft.
  10. Once the ridge gourds cook to soft,  add the ground masala and stir to combine.
  11. Add the garam masala and salt . Stir for 3 - 4  minutes and remove from the flame.
  12. Serve hot as a side dish to roti / chapathi and rice with curry.
Heerekayi Palya - step by step pictures

1.  Wash and peel the ridge gourds. Reserve the peel to make chutney.
peeled ridge gourd
2.  Cut the peeled ridge gourds into small pieces and keep it aisde.
chopped ridge gourd
3.  Heat little oil in a kadai and fry the urad dal until aromatic.  Fry the red chillies till light brown. Roast the sesame seeds till it crackles and keep it aside. Mix the coconut, urad dal, red chillies, sesame seeds and tamarind together. Grind it to a coarse paste without adding any water. Transfer this paste to a bowl and keep it aside.
ground masala paste
4.  Heat the oil in a kadai and add the mustard seeds to it.  When the mustards splutter,  add the curry leaves and saute for a while. Add the ridge gourds and stir nicely for  2 minutes. Further  cook covered on low flame till the ridge gourds become soft.
ridge gourd in kadai
5.  Once the ridge gourds cook to soft,  add the ground masala and stir to combine.
ground masala added
6. Add the garam masala and salt . Stir for 3 - 4  minutes and remove from the flame.
masala mixed
7.  Serve hot as a side dish to roti / chapathi and rice with curry.
heerekayi palya in serving plate