Allu Dentto Curry

Ingredients:

4-5 stems of Allu

2-3 dentto
½ scraped coconut
8 red chillies (long & short mixed)
3 tbsp coriander
1 tbsp cumin
½ tsp. mustard
1 tsp. turmeric powder
1 onion
5 flakes garlic
Small ball of tamarind
Salt according to taste

For Seasoning :

2 tbsp.oil,

1 tsp. mustard,

3 flakes crushed garlic,

8 to 10 curry leaves.

Method

Clean the Allu & Dente very well by removing the outer skin. Cut allu into small pieces and Dente into 2" pieces and cook them with salt and little water.

Dry roast together the chilies, coriander, cumin (jeera), mustard, onion and garlic flakes. Grind all these roasted ingredients with fresh coconut, tamarind and turmeric powder.

Add this ground masala along with crushed ambade to the boiled vegetables and bring to boil add in salt according to taste.

Heat 2 tbsp of oil, add mustard, when they splutter add crushed garlic and curry leaves, fry till they turn brown and then pour over the curry. And keep it covered.

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SPROUTED GREEN GRAM SUKKA (MOOG SUKHO)

Ingredients:

½ kg. Green gram sprouted
½ scraped coconut
6-8 red long chillies
½ tsp. cumin
½ tsp. mustard
½ tsp pepper corns
1 onion
3 flakes garlic
Small ball tamarind

For Seasoning:

2 tbsp. Oil,

½ tsp. mustard,

4 flakes crushed garlic

Method:

Wash & soak the green gram in luke warm water overnight, then strain and tie in a thin muslin cloth and hang it for another 12 hours till the green gram sprouts.

Cook the sprouted green gram with salt and little water.

Dry roast all the ingredients except coconut. Grind the roasted ingredients with little water.

Heat 2 tbsp. of oil in a pan, add mustard, when they splutter add crushed garlic and then fresh coconut, and roast till golden brown.

Add to this the ground masala and fry for few minutes. Add this mixture to the cooked green gram, mix well and boil for 2 minutes.

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KARETHEM SUKHEM (BITTER GOURD):

Ingredients:

½ Kg Bitter Gourd (Karathem)
3-4 Ambadde (crushed)
Little jaggery
1 tbsp. oil
Salt to taste
4-5 flakes garlic (crushed)

To Be Ground

4 long red chilies
2 small red chilies
¼ tsp. peppercorns
½ tsp. jeer
½ tsp. mustard
1 onion

Small ball of tamarind

Method:

Cut Karathem into ½” pieces. Add salt mix well and keep for 1-2 hours. Later squeeze the karathem pieces and remove the salt water.

Grind the masala with water. Mix karathem, masala, crushed ambadde and cook with masala water till soft. Add jaggery. Add salt & grated coconut. Mix well and cook for 2 minutes. Heat 1 tbsp. oil, fry crushed garlic till brown and pour over cooked karathem.

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STRING BEANS FUGATH

Ingredients:

½ kg string beans
3 green chilies,
1 onion, chopped
½ tsp mustard
2 tbsp oil
2 cloves garlic,
3 tbsp grated coconut

1 tomato
few curry leaves

A pinch of cumin
Salt to taste

METHOD:

Grind together, cumin, garlic and green chillies and then add in coconut and grind it coarsely.

Heat oil in a pan and when hot add in mustard when it splutters add in curry leaves and then add in sliced onion, tomato, string beans and salt and cook it adding a little water till ¾ done and then add in the coconut mixture, mix well and cook till the string beans are done.

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BEANS FUGATH

Ingredients

½ kg French beans

2 tbsp coconut

1 tsp mustard seeds

2-3 red chilies

2-3 tsp cooking oil

Salt to taste

Method:

Cut the beans into small pieces and set aside.

Heat some oil and add the mustard seeds. When they start crackling, add the red chilies and fry for 20 seconds. Add the beans and salt.

Sprinkle water and cook on a low flame, covered. The beans will take about 10-12 minutes to cook. After the beans are done, add the coconut and fry for a while.

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RIDGE GOURD FUTATH (GOSALE SUKKE)

Ingredients

½ kg Ridge Gourd

3 green chilies

1 onion

2 tblsp coconut scraped

1 pinch of turmeric

½ marble sized tamarind

1 tbsp oil

1 tsp mustard

1 sprig curry leaves.

Method:

Scrape the edges of the gourd, clean and cut into small pieces. Slice the onion, slit the green chilies.  Soak tamarind in a little water.

Heat oil in a pan when hot add in mustard seeds when they splutter add curry leaves, add in turmeric, onion, green chilies and sauté a little then add in gourd pieces and tamarind water and let it ¾ done, add in coconut and cook for 2 mins till done.

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BHINDI LOSUN MIRI

INGREDIENTS:

½ kg bhindi

1 big onion

1 big pod of garlic

Masala to be ground.

Red chillies long 12

10-12 pepper

½ tsp cumin

1tsp mustard

½ tsp turmeric

a small ball of tamarind

Seasoning:

1 tsp Mustard

1 sprig curry leaves.

1 tbsp oil

Method:

Wash the bhindi and pat it dry and the chop them into ½ inch pieces.

fry onions and garlic in oil till slightly brown and add ground masala well till the oil leaves the sides, then add in salt and then bhindi, jaggery and let it cook, a little vinegar can be added if required. And then season it with mustard and curry leaves.

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CUCUMBER SALAD

Ingredients:

2 cucumbers

1 tomato

2 onions

2 green chilies

½ inch ginger

½ bunch coriander leaves

Pinch of sugar

1tbsp vinegar

Salt

Method:

Remove the skin of the cucumber and slice it finely add salt and keep it for some time and then remove the excess water and keep aside.

Slice onions, tomatoes, chop ginger, coriander leaves finely slit green chilies.

In a vessel, add in sugar, salt, vinegar, green chilies, onion, ginger and mix well. (salt and vinegar as per taste).  Add in cumber and tomatoes and mix well and garnish with coriander leaves.

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VORN (PAYASAM)

Ingredients:

¼ kg moong dal
1 small coconut
¼ cup raw rice
¼ kg jaggery
¼ tsp. cardamom powder

Few cashew nuts, raisins

Salt to taste

Method:

Grind coconut and squeeze thick coconut juice (milk). Add little water to the ground coconut and extract thin coconut juice and keep aside. Grind raw rice with little water and keep aside.

Cook dal in little water till soft. Add jaggery, thin coconut juice and salt. Bring this to a boil. Add cashew nuts and raisins. Then, slowly add raw rice batter and stir continuously so that no lumps form. Bring this to a boil, till the mixture thickens. Finally add thick coconut juice, keep stirring and close after a boil. Add cardamom powder.

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