Sunday, August 21, 2011

Monsoon Magic Recipe#5 -Keerla Neeli Sukke/Tender bamboo shoots in sweeet and spicy coconut gravy

Hello to all my friends, 
Wishing u all a Happy Krishna  Janmashtami, may God shower his blessings on u and your family!!! 
Now lets come to today's post, this one was made last nyt so i thought i'll share it with u!!! Last time when I posted This I had missed one item in it.. So I thought I will post it with the missed ingredient.
The method is the same its just that I added jackfruit seeds.

Here is what we need:
Bamboo shoots finely chopped – 1 large bowl
Crushed jackfruit seeds -20
Fresh coconut scraped – ½ cup
Red chillies(fried in 1tsp oil) -5
2 lemon sized jaggery
Urad dal(fried in lil oil) -1tsp
Coriander seeds(fried in oil) -1tsp
Salt to taste
For seasoning:
1tsp oil
Mustard seeds-1tsp
Curry leaves – few
The one we get in markets in Mangalore look black from outside. Usually the outer layers are removed and then cut we get the fine part chopped which is called keerla Neeli.
To clean the bamboo shoots, add water until it is slightly above the shoots. The next day throw the water and add fresh water. It can be used on 3rd day after discarding the water and giving it a rinse. This is supposed to remove the bitterness of bamboo shoots 
In a pressure cooker add bamboo shoots/ keerla Neeli and bikkand/jackfruit seeds with little water and pressure cook for 4 whistles .
Then add jaggery and salt and boil till jaggery melts.
Grind coconut, red chillies, tamarind, fried urad dal and coriander seeds coarsely.
Then add this gravy to the bamboo shoots and boil for 5 minutes.
Heat oil add mustard seeds, when they splatter add curry leaves and season this on the sukke.


Serve as a side dish with rice.
Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.


Thursday, August 11, 2011

Monsoon Magic Recipe#4- Taikile ambado

Remember the Taikile khadi  and Taikile chutney I posted Last year??? Taikilo is a monsoon greens.
Here is one more dish made out of this leaf.
Taikile Ambado: Ambado in Konkani is a fried item. This is our family favourite leaf and dish too.


Here is what we need:
Taikilo washed and chopped finely-2 cups
Rice – 1 cup
2 handful of Toor dal (soak rice and toor dal for 4 hrs)
20 Kashmiri red chilies
Salt to taste
Coconut oil for frying(u can use oil of ur choice I always prefer coconut oil for frying).
Grind soaked rice, dal and red chilies into a smooth paste. Add as less water. Make a thick paste.
Now mix salt and the ground paste with chopped taikilo. Mix evenly.
Make small balls and flatten it. Keep all the ambado ready for frying.
Heat oil and fry the ambado’s till crisp.
Taikile Ambado is ready to serve.
Taste fantastic with Rice and dal or Rasam.


Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.
Till Later Then,

Thursday, August 4, 2011

Monsoon Magic Recipe #3 – Pear Kheer- A reason to celebrate

Hello Folks!!!
How are all ya doing??? M sure most of them are enjoying the rains…. And  some like me even complaint about the rains (that doesn’t mean I don’t like rains I love them but not here this place its worst).
Yesterday my Lil Angel M completed 6 months and this was a good occasion to prepare a sweet. I did not want to prepare regular kheer so I added a Monsoon Fruit into it and gave a new twist  to the kheer.

So here is the recipe
Pear – 1 (remove the skin and seed and chop them)
Sugar – ½ cup adjust according to taste
Rawa – ½ cup
Milk -1 n ½ cup
Cardamom powder
Almonds and cashews – roasted
Ghee – 1 tbsp
Saffron strands few
Heat a tsp milk and dissolve saffron strands in it and keep aside.
First microwave the pear with 1 tbsp sugar for 3 minutes (If u do not have a microwave then sauté the pear in same way for 5 minutes and keep aside.
Now in a deep bottom pan add 1 tbsp ghee and roast the rawa until light golden color(by doing this rawa does not stick to each other) this takes hardly 2-3 minutes.
Now add milk 1 cup milk and cook the rawa for 5-10 minutes. When the rawa is cooking add the remaining milk along with saffron mixture and sugar and stir well.
Boil for 5-10 minutes well in low flame and keep stirring as the kheer has chances of sticking in the bottom of the pan.
Now add the pear pieces and boil for 5 more minutes and switch the flame off.
Now add cardamom powder,almonds, and cashew nuts. Serve hot or cold according to ur choice.
Isnt it Easy and new???
With this recipe Its time to end todays post

Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.