Adige Mane

GARLIC MASALA ROTI Ingredients: Wheat flour - 3 cups (tea cups), Garlic - 2 big sized, Chat masala powder - 1 spoon, Coriander finely chopped - 1/2 cup, Ghee - 2 spoons, Butter - 1/2 cup, Red chilli powder - 1 spoon, Salt as per taste. Preparation Method: Cut the garlic finely into very small pieces. Mix all the ingredients with required amount of water to prepare the dough like we for chapati dough. Make balls of the dough just bigger than a lemon and press them with a rolling pin to make rotis. Cook both sides of the rotis on a hot tava. Apply butter while cooking and gently press the rotis with a spatula. (This makes them fluffy and soft). Serve them with any curry or the gravy mentioned below or even with just butter. Serves: 10 to 12 rotis   PANEER PASAND MASALA   Ingredients: Paneer - 200 gms, Onions - 2 medium, Cashew nuts - 1 spoon, Cardamom (elaichi) - 1, Cloves (laung / lavanga) - 3, Cinnamon (dalchini / chakke) - 1 inch piece, Bay leaf (te

SANDESH MISHTI I always thought this is a very tough recipe. So, I felt like trying this sweet. This is typically a West Bengal sweet and the popular one. I have altered the original recipe but the taste is as it is. Ingredients: Fresh paneer - 400 gms, Almond cut into long pieces - 10 to 12, Milk powder - 3 spoons, Finely powdered sugar - 1/2 cup, Turmeric powder - 1 pinch, Ghee - 2 spoons, Cardamom - 2 pinch. Preparation Method: Drain all the water in the paneer and make it full dry. Mix the paneer and milk powder in a blender or mixer just lightly. Heat 1 spoon ghee in a heavy bottom pan, add the paneer-milk powder mixture to the pan and cook on a medium flame by stirring continuosly. After 10 mins of cooking the mixture, switch off the flame and allow the mixture to cool. After its cooled add sugar, cardamom powder and turmeric powder and mix nicely. Fry the almond pieces in ghee and keep aside.  Make balls of the mixture and gently press in the middle. P

MELARA This is a typical South Canara dish and also my favorite dish. You would’ve seen many versions of Majjige huli. I find this version the simplest, easiest and also tastier one. I do not know why the name “Melara”. This is a buttermilk based dish. My son Shaurya loves it...... Ingredients: Mangalore Soutekayi (available in all Mangalore stores and local vegetable shops) – half of it with skin peeled and cut into ½ inch cubes, Buttermilk – 100 to 150ml (if it is very sour then add less than 100ml), Fresh Coconut – Half of the coconut grated, Green chilli – 1, Salt as per taste, Coconut oil – 2 spoons, Mustard seeds – ½ spoon, Dry red chillies (Byadagi menasu) – 1, Curry leaves – 6 to 8 leaves. Preparation Method: 1. Cook the cut Soutekayi with 1 spoon of crystal salt and water just about to cover the veggy, when the water starts boiling simmer the flame and close the vessel with lid. 2. Grind the coconut along with b

CREAMY CORN MASALA All corn lovers will like this. A milk based gravy which I'm preparing for the first time. Personally I do not like corn or any dish prepared using corn but... but... but... after I learnt this dish from my friend's sis I have started eating corn.... Ingredients: Corn – 1 large, Onions – 3 medium sized, Capsicum – 2 large sized, Ginger-Garlic Paste – 1 ½ spoons, Green chillies – 5, Milk – 2 tea cups, Cashew nut Paste – 4 to 6 large spoons, Oil – 2 spoons, Salt as per taste. Preparation Method: 1. Boil ½ litre of water and add a spoon of salt to it. Add the corn seeds to the boiling water and allow it to cook for 10 mins. Close the lid of the container and keep aside. 2. Heat oil in a pan and fry ginger-garlic paste for a min or so. 3. Add very finely chopped green chillies and onions, fry them nicely. 4. Add small pieces of capsicum, salt and close the lid of the pan and allow it to cook for

VEGETABLE BIRIYANI Vegetable Biriyani is prepared in different styles in different parts. I was browsing and discovered this recipe (by Sanjeev Kapoor) and tried this. I hope you people will like and try this. I got compliments from my husband. Now it’s your turn to get complimented....... Ingredients: Rice – 5 cups, Vegetables (carrot, beans, potato, cauliflower, green peas) – 2 bowls, Capsicum – 1 cut into pieces, Onions – 2 cut into small pieces, Tomato – 1 large cut into small pieces, Cardamom – 3, Cumin seeds (jeera) – 1 spoon, Ginger – 2 inch chopped nicely, Green chillies – 4 to 5 chopped, Fresh coriander chopped – ½ cup, Mint leaves (pudina) – 7 to 10 leaves, Red chilli powder – 1 spoon, Turmeric powder – ½ spoon, Ghee – 5 spoons, Salt as per taste. For Garnishing: Fried onions ½ cup and Cashew nuts fried in ghee – ½ cup. Preparation Method: 1. Heat ghee in a cooker, add cumin seeds and cardamom and fry gently. 2.

ಹೀರೆಕಾಯಿ ಬೇಳೆ ಚಟ್ನಿ   All of us know that the peel of the ridge gourd can be used to prepare chatni. BUT........................... this is different type of chatni as I'm not just using the peel but the whole ridge gourd and also using boiled toor dal. Ingredients: Herekayi (lightly peeled and cut into small cubes) – 1 cup, Boiled Toor Dal – ½ cup, Grated coconut – ½ cup, Tamarind – small lump, Green chillies – 4, Turmeric – ¼ spoon, Asafoetida – 2 pinch, Coriander leaves ¼ cup, Oil – 4 spoons, Mustard seeds – ½ spoon, Curry leaves – 7 to 8, Salt as per taste. Preparation Method: 1.     Heat 3 spoons of oil in a pan and gently fry one after the other Herekayi, green chillies,  grated coconut, and asafoetida and allow it to cool. 2.     Grind the fried items along with tamarind, turmeric, coriander leaves, boiled toor dal and salt. 3.     Heat 1 spoon of and add mustard seeds and allow it to splutter and add curry