Gluten free – Page 25

Kanile Gashi /Bamboo Shoot and sprouted moong Gravy:

July 1, 2017

Kanile is nothing but Bamboo shoot. We coastal people, prepare some delicacies from this seasonal high fibre veggie, this curry is prepared by mixing with sprouted Green gram. which is very tasty and goes very well with Dosa or Rice. So, it is a seasonal treat for us.

We normally use fresh bamboo shoot and chop it in this manner. (please refer to the Post of How to chop Bamboo shoot)

Ingredients:

Ready Bamboo shoot – 1 cup (you can use frozen or tinned too)

Sprouted green gram /moong – 1 cup

Salt

Red chilli powder – 1teaspoon

Green chilli – 1

Turmeric – ½ tsp

For Masala:

Coriander – 2 tsp

Cumin- 1 tsp

Red chilli – 3

Garlic cloves – 2

Fresh grated Coconut – 1cup

Tamarind – ½ tsp

Seasoning:

Coconut oil – 1tsp

Mustard – 1 tsp

Curry leaves – 1 spring

Red chilli -1

Method:

– Cook Sprouted moong and ready to cook bamboo shoots in sufficient water, by adding turmeric, red chilli powder, and slit green chilli.

– Roast coriander, cumin, red chilli and garlic by putting little oil for masala.
– Grind this into smooth paste by adding coconut and tamarind and sufficient water.

– Add this ground masala to cooked mixture and boil nicely.

– Do the seasoning. Heat coconut oil ,splutter mustard ,add red chilli and curry leaves fry and pour over the curry.

Zucchini Chutney:

June 28, 2017

Zucchini, a member of gourd family is a popular summer squash, also known as courgette. Personally I like this spongy veggie and include this in so many Indian recipes.

Zucchini chutney is one of them and it is an excellent side dish for any Indian flat breads, Dosa, idly or Paddu.

Ingredients:

Zucchini – 1

Garlic – 8 – 10 cloves

Green chilies – 3 -4

Salt

Oil – 1 tbl spoon.

Coconut – 1 small cup

Raw mango or tamarind –If mango (2 “small piece) If tamarind (½ tsp).

Seasoning: Oil – 1 tsp, mustard – ½ tsp and curry leaves.

Method:

Wash, chop zucchini into pieces.

Take one small kadai; fry these pieces, garlic and green chillies by putting little oil until it wilts.
Switch off the gas, leave this for cooling.

When it cools down, add coconut, salt, either mango pieces or tamarind. Grind all this into a smooth paste by putting required amount of water.
If you want, add seasoning with mustard and curry leaves.

Jack Fruit Dosa:

June 25, 2017

Jackfruit Dosa is known as “Halasina hannina dose”. It is a traditional recipe of Mangalore. Here we use Soaked Raw Dosa rice and ripe jackfruit to make the batter. we can call this as a Jack pancake and serve with honey or with ginger chutney.

Ingredients:

Dosa rice – 2 cups

Cleaned jack fruit – 1 big bowl

Salt

Method:

-Wash and soak Dosa rice in sufficient water for 3 to 4 hours.

– Chop the jack fruit, remove bulbs and separate outer cover and inner seed.

– Collect only the outer yellow shell and put it in a mixer grinder, give couple of whipping sessions and remove.

-So that while grinding it will be easy to handle.

– Now take soaked rice, ground or crushed fruit, put little water and grind this in to a smooth paste by adding sufficient salt. Batter should be a little thicker than normal Dosa.

-If you want to use this batter for the next morning, please refrigerate the same and use for the next day.

– make Dosa’s by using hot iron griddle. No need to ferment this batter. Use ghee while roasting this Dosa. It should be a little thicker than normal Dosa. (thinner than set Dosa). When it is cooked, flip it and cook on the other side.

-serve this with honey or with ginger chutney.

Note:

For ginger chutney: Fry red chillies with little oil and grind it with coconut, salt, little tamarind and piece of ginger.

Homemade Gelato:

June 22, 2017

Gelato is a super-rich, creamy, intensely flavoured natural ice cream. ”Gelato “is the Italian word for an ice-cream, is defined in English as a “Soft ice cream”.

It contains milk cream, sugar and puree of fresh fruit or nut.

Over ripe fruits or Unused fruits are a very good option to prepare this intense fruit flavoured gelato. Here I have used Indian black plum or Jamoon/Jamun fruit and locally we call this as “Nerale hannu” in Kannada.

Ingredients:

Jamoon/Jamun fruit – 250 gms

Condense milk /Milk maid – 400 gms

Fresh cream – 200 ml. (Used Amul brand)

Method:

– Wash Jamoon fruit remove seeds and keep aside.

– Take one mixer jar, churn this fruit only for small interval .Here you should use “Pulse” option in mixer grinder, so that fruit will be like small chunks and will not become puree.

– After this, mix in cream, condensed milk. Whip until you get nice homogenous mixture.

– Store this in an ice cream container and freeze for 5 to 6 hours and enjoy your melt in a mouth flavourful treat.

Mango Jam:

June 19, 2017

Who doesn’t love Mango? Unfortunately, all good things only last a while, but no worries, one can preserve mango by making some homemade jams to savour even after its season ends.!

I started making this Jam almost 3 years back and want to share my recipe before it vanishes from the market for this year. So, yesterday I made this and I’m sharing it with you all-

Thanks to my dear friend Poornima, who provides me with a whole lot of home grown organic Mango’s from their garden.

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Now I will proceed towards the procedure-

Ingredients:

Mango’s – 500 Grams

Sugar- 500 grams

Saffron – 8 to 10 strands

Red chilli flakes – 1 teaspoon

Method:

– Wash, Peel the mangoes and chop.

– Make puree by putting it in a mixer/ juice jar without adding any water.

– Sieve this pulp to remove fibres (Here I have taken little fibrous home-grown variety)

– Collect the smooth pulp and heat it in a low fire, until it starts boiling.

– Add sugar, saffron and red chilli flakes and cook until it is done.

– To check the doneness, take some water in a small bowl, drop the cooked mixture in it, immediately it should form a thick mass. If it dissolves, then you should proceed cooking.

– When it is done, remove from the fire and cool completely.

– Store this in a clean, dry bottle and refrigerate.

NOTE:

-If you use very sweet mango, adjust the quantity of sugar.

-If you use Alphonso variety, no need of sieving and you can directly proceed towards cooking after making pulp.

– If Mango is very sweet, then add 1 teaspoon of lemon juice at the end to give little tangy taste.

Sautéed Asparagus:

June 15, 2017

Asparagus is thin, pencil like green shoot. It is high in fibre and one of the most nutritious, food. Which is low in fat and calorie too.

Snap them at a natural breaking point and peel the outer tough fibre from the hard part and one can use this in any dish by slicing or as it is.

Asparagus is very delicious when it is sautéed or baked. It can be served as a “crunchy” side dish or salad.

Here in India, we don’t get plump variety and this time when I went to USA, in my sister’s house I tried this and it is much tastier than what we get it in Bangalore.

Ingredients:

Asparagus – 1 bundle

Olive oil – 1 table spoon

Red chilli flakes – 1 tsp

Garlic salt – to taste.

Method:

Wash Asparagus, snap them by hand at a natural breaking point.
If you want to use bottom woody part, remove outer fibre by peeling, either chop them or use inner core as it is in this salad or any other dish.

Bring a large pot of water to a boil, add asparagus, cook until it blanches. It hardly takes 2 to 3 minutes.
Drain and proceed to sauté.
Take one tawa, put oil and heat.

Drop Asparagus, sprinkle garlic salt and red chilli flakes and toss until you see a charred look.
Serve hot.

Paneer Tikka Biryani:

June 10, 2017

I wanted to try Paneer Tikka Biryani at home from so long. Both my daughters love the Paneer tikka biriyani from Konark Restaurant, Commercial Street. I tried my own method and it turned out to be a hit with my folks and I want to share it with my readers as well.

Let us see how I proceeded –

First thing I did was Marination of paneer. I always prefer 2 hrs or more Marination in the fridge.

Ingredients:

For Marination:

plain curd – 2 to 3 cups (250 grams)

Ginger garlic paste – 1 to 1 ½ table spoon

salt

Red chilli powder – 1 to 1 ½ tsp

Turmeric – 1 tsp

Coriander powder – 2 table spoons

Cumin powder – 1 table spoon

Garam masala powder – 1 ½ tsp

Paneer – 200 grams

Capsicum – 3 ( Red, yellow and green)

Onion – 2 (medium)

For Biryani:

Basmati rice – 3 cups

Onion – 1

Tomato – 2

Ghee – 2 table spoons

Bay leaf – 2

Cardamom – 2

Cinnamon – 1 inch piece

Star anise – 2

Shahi jeera – 1 tsp

Green chilli -2

Chopped Pudina – half cup

Chopped Coriander leaves – half cup

Any Biryani Masala – 1 table spoon

Coconut milk – 1 cup or 1 pack of coconut milk powder.

Method:

For Paneer and veggie Tikka:

-Take one bowl , put curd and all the masalas, salt etc and prepare for marination .

-Chop Capsicum ,onion and paneer into cubes and Drop in . Mix thoroughly and store this in a fridge to marinate at least for 2 hours.

-Take one non stick tawa, place marinated onion, capsicum and paneer chunks and roast both the sides and keep it ready. You can opt an oven or grill as well.

-Retain marinated masala ( with curd) for further use.

Now we would see the Biryani Preperation:

-Wash and Soak rice for 10 minutes, drain.

-Puree 2 tomatoes , by cooking in a little water , cool and grind.

-Slice onion , slit green chillies.Chop pudina and coriander leaves.

-Take one tawa/ rice cooker or pressure cooker. I normally prepare in tawa and pour it into rice cooker for final cooking.

-Put ghee, add whole masalas ( cinnamon, cardamom, shahi jeera, star anise and bay leaves.

-Add onion, green chilli and fry for a while, then tomato puree, left over marinated masala and fry until it leaves oil at sides.

-Now, add pudina and coriander, biryani masala and fry for 2 minutes.

-Next add coconut milk powder, water (4 cups) , adjust salt, add drained rice , tawa roasted veggies, paneer tikka and cook in a simmer or pour into rice cooker and cook further.

-When it is ready, serve with your choice of raita.

Note: Adjust water accordingly , by calculating marinated curd, tomato puree, if you are adding coconut milk, include that as well.

-Normally, how i take is: if i am using Basmati rice : for 1 cup of rice: 2 cups of water + 1 cups extra for veggies to cook. ( Here: 3 cups of Rice: 6 cups of water + 1 cup for veggies)

Honagone soppu Pulav:

June 7, 2017

Honagone, Ponnangani, Sessile Joy weed or Alternanthera sessilis is a vegetable which is filled with many nutrients. It is a wild plant, spreads very well during or after the first rain. Tender leaves and stems are consumed as vegetable especially in South India.

It has so many medicinal properties and is known for its diuretic, laxative properties. The plant is also used as an ingredient in the making of medicinal hair oils, and believed to be very good for eyes as well.

Usually I make use of these greens in various dhal preparation and this time I tried to make Pulav and it turned out well.

Here is the recipe –

Ingredients:

Rice – 3 cups (took sona masuri variety)

Onion – 2

Tomato – 2 (small)

Turmeric – ½ tsp.

Veggies of your choice – 1 bowl

To make masala paste:

Coconut- 2 table spoon

Green chillies -4

Ginger – 1 inch piece

Garlic -7 cloves

Pudina – 2 table spoons

Coriander leaves – 2 table spoons

Whole Coriander – 1 tsp

Cinnamon – 1 inch

Pepper – 4

Clove – 2

Curd – 1 serving spoon

Seasoning:

Ghee – 2 table spoons

Bay leaf – 1

Mace -1

Cumin – 1 tsp

Method:

-Wash rice, drain and keep aside.

-Grind masala by adding all the ingredients under “To make masala paste”

– Slice onion and tomatoes.

– Take one cooker, add Ghee /clarified butter. When it is hot, put all the ingredients under “Seasoning”.

– Put sliced onion and fry until it becomes light brown. Add turmeric and fry.

-Add sliced tomatoes, sprinkle some salt. When it is done, add chopped veggies.

-Here I have taken beans, carrot, knol kohl, green peas and Honagone greens.

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-Fry all these until it becomes transparent. Add ground masala and fry for a while.

-Add salt and 6 cups of water (1:2 cups)

-When water starts boiling, add drained rice and cook this for 2 whistles.

– Serve this with onion raita.

Kadu Mavina hannina Sasive / Wild Mangoes in coconut and mustard sauce:

May 21, 2017

Wild mangoes are known as Kadu mavina hannu in our local language. Which is very fibrous, tangy as well as sweet in taste. It has distinct taste, it is widely used in varieties of curries in our region. This particular curry doesn’t need any heating and is a perfect treat for summer. Usually we enjoy this with hot rice.

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Ingredients:

Wild mangoes -5-6

Salt – to taste

Jaggery – to taste

Fresh Coconut gratings – 1 bowl

Red chillies – 2

Mustard – 1 tsp

Seasoning: Coconut oil – 1 tsp, mustard – 1 tsp, Red chilli – 1, Curry leaves – little.

Method:

– Wash wild mangoes, remove top part of the mango, remove outer skin and keep this in a separate vessel. Keep inner fruit part in another vessel.

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– Add one cup of water to outer skin, mash nicely, collect pulpy water and add this to fruit. Discard outer remaining skin. Add required amount of jaggery, salt and mix.

– Grind fresh coconut, mustard and red chillies to a fine paste by adding little water.(No need to roast Chillies and mustard)

– Add this ground paste to mango and check for the seasoning. If needed add some more grated jaggery or salt.

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– Season by using coconut oil. When it is hot, add mustard, after it splutters, add red chilli and curry leaves, add this to mango curry.

– Enjoy this with hot rice.

NOTE:

-If you don’t have access to wild mango, don’t worry. Pick up any varieties of mango, peel the outer skin and chop the fruit into bite size pieces and proceed with above method.

Thondekayi Ele Geru beeja Palya / Ivy gourd with Tender Cashew stir fry:

April 12, 2017

Vishu is one of the important festivals of Kerala and our coastal region. It comes in April and usually on 14^th.Traditional rituals are followed to bring in prosperity and we (lady of the house) will assemble Vishu-kani at Pooja room. It comprises all the fresh crops, vegetables, rice, gold, money, flower and pot full of water and one mirror. On the festival day morning, after taking bath, family members will see this “Kani” and seek the blessings of the god and from the elders. Usually at this time of the year, fresh cashew crop starts and cashew is one of the main crops of our region. Only for this festival we pluck fresh raw green cashew and prepare either payasam or kheer with chana dal or cashew and ivy gourd dry curry. This particular side dish is a must in almost all the festivities and weddings. Which is a speciality of Mangalore region.

This side dish has no other masala’s other than green chilli and coconut flavour.

Ingredients-

Ivy gourd – 500 gms

Tender cashew – 100 kernels

Green chillies – 3 to 4 (slit)

Coconut oil – 1 table spoon

Mustard seeds – 1 tsp

Red chillies -2

Urad dal – 1 tsp

Curry leaves – 2springs

Turmeric – ½ tsp

Salt

Jaggery – ¼ tsp.

Method:

-At first we have to remove outer cover of the young cashew. Take one bowl, put all those young and raw cashew kernels into it, pour boiling water and keep it aside for 10 to 15 minutes by closing the lid.

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-When outer cover of the kernels swells, remove the outer cover and keep aside.

-Chop ivy gourd after washing it thoroughly. Make 4 lengthwise pieces of each gourd.

-Now take one thick bottomed kadai or clay pot, heat oil for the seasoning. Put mustard, when it splutters add urad dal, red chillies.

-When urad dal becomes red, add curry leaves and slit green chillies and fry a little.

-Next, add chopped ivy gourd and cashew kernels, turmeric, salt, jaggery and fry until it wilts a little.

-Now add one cup of water and close the lid and cook this in a low fire until it is done.

-Lastly add grated coconut and mix and cook until it is done.

Note:

– One pack of Young cashew, that we get in the market has 100 kernels. In Bangalore, I get these from the Mangalore Store (all Mangalore stores will have it when it’s the season)

-If you are using regular cashew, cook the cashew first by putting water and salt in cooker for 2 whistles, drain the water and then proceed as above method.