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Every Friday until the end of the year @thegreengoose_ #livejazz #happyhour #drinks #grazing #mainmeals #grm #springsummer #food #endoftheweek #afterwork (at Green Goose)

[foodfilment]

Uppu Huli Dosa / Heerekai Dosa

Uppu Huli Dosa / Heerekai Dosa

Uppu Huli Dosa is a very popular dish from the Udupi cuisine made from rice and loaded with delightful flavors of spices and enhanced with the goodness of veggies. I learnt this recipe from my mom and loved the fact that everybody in my house relishes this dosa with utmost joy :) Today I present the recipe for Uppu Huli dosa with Heerekai / ridge guard. You can replace ridge guard with shredded…

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[foodfilment]

Summer is right around the corner :)  Summers remind me of the time I spent at my grandparents house.

Unforgettable and never ending pampering, joy of getting up early, sleeping late, the rains, paper boats, fun time with cousins, being messy, hearing those wonderful information from grandpa about stars and constellations during the night power cut sessions, eating all the yummy fruits with cousins and family – Jackfruits, cashew fruit, unlimited bounty of mangoes – both raw and ripe :)

Raw Mangoes also reminds me of the most yummy dish that my grandma and my mom prepare – kukku ( Mango) bajji as it is called in tulu language. Kukku bajji is a curry made with Raw Mango.

This dish is absolutely delicious with some hot rice and papad ☺️

Today I present to you yet another famous dish from the udupi cuisine – kukku bajji / mavinkaayi Gojju/ raw mango curry :)

INGREDIENTS:

Raw Mango – 1

Green chillies – 2 to 3

Asafoetida – 1/2 tsp

Salt – as per taste

For tempering:

Coconut oil (or refined oil) – 1 tbsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – few

Asafoetida – 1/4 tsp

Curd chillies/ (Majjige menasu) – 2

METHOD:

Make some slits on the mango and pressure cook for 2 to 3 whistles.

Once done, mash the mango well (using a masher or spoon or fork or by hand)

Add 1/2 to 1 cup of water to adjust the consistency of the mango curry. It should not be too thick nor too runny!

Now add the green chillies. You can either crush them into the curry by hand or you can chop them and add it into the curry. Mix well.

Add salt. Now heat it on medium flame and allow to boil well for about 5-8 minutes.

Turn off heat and now prepare the tempering with the ingredients mentioned under the ‘for tempering’ section.

Add the above prepared tempering to the kukku bajji / mavinkaayi gojju / raw mango curry

The tangy and mouthwatering accompaniment with rice is ready to be served.

Serve with some piping hot rice, rasam and papad :)

Kukku bajji / Mavinkaayi Gojju Summer is right around the corner :)  Summers remind me of the time I spent at my grandparents house.

[foodfilment]

Crumbled Paneer in spicy tomato and onion gravy is a delectable combination with hot rotis and parathas. This recipe is not only easy to make but is also high on taste.

Here is the recipe for Paneer Bhurji…

INGREDIENTS:

Paneer – shredded / crumbled – 1 big cup

Onions – 1 – chopped finely

Tomato – 1 – finely chopped

Green Bell pepper – 1 small – cubed

Ginger – 1/2 inch – chopped finely

Garlic – 1 clove – chopped finely

Green chillies – 2 to 3 – chopped finely

Salt – as per taste

Spices:

Red chilli powder – 1 tsp

Turmeric powder – 1/2 tsp

Garam masala – 1/2 tsp

Asafoetida – 1/4 tsp

For tempering:

Oil – 2 tbsp

Cumin seeds / Jeera – 1 tbsp

Saunf – 1 tsp

For garnishing:

Mint leaves – few (3 to 4)

coriander leaves – few

METHOD:

In a pan, heat 2 tbsp of oil. Saute cumin seeds and saunf well.

Now add the chopped green chillies, ginger, garlic and onions. Saute till onions are translucent.

Then add the bell peppers and saute for couple of minutes.

Now add the tomatoes along with the salt and the spices mentioned under the ‘spice’ section.

Saute till the tomatoes are mushy.

Once the tomatoes are done, add the shredded paneer and mix well.

Allow this to cook for about 10-12 minutes stirring occasionally.

Once done, turn off heat and garnish with mint and coriander leaves.

Serve hot with rotis / phulkas / parathas.

Paneer Bhurji Crumbled Paneer in spicy tomato and onion gravy is a delectable combination with hot rotis and parathas.

[foodfilment]

Veg Pulao (Rice Cooker Method)

A simple one pot meal is a perfect dinner option after an extremely long and tiring day. Veg Pulao is a quick and easy one pot meal that tastes the best with Onion Tomato Raita and pickle. 

There are a lot of variations to this dish. This recipe is made with fresh ground masala - my mum’s recipe, so it cant go wrong :) 

Presenting Mix Vegetable Pulao

INGREDIENTS:

To Grind:

Pudina leaves -  1/4 of a small bunch (about 10 -12 leaves)

Coriander leaves - one handful (1/2 a bunch)

Green chillies - 2 to 3 

Ginger - 1/2 inch

Cloves - 2

Garlic cloves - 1

Cinnamon - 1/2 inch stick

Peppercorns - 5

Tamarind paste - 1/4 tsp

Sugar - 1/4 tsp (to retain the nice green color of the leaves)

For the rice:

Basmati rice / sona masoori - 1.5 cups

Onion - 1 - chopped finely

Tomato - 1 - chopped finely

Potato - 1 - chopped finely

Mix vegetables - 1 cup (i used frozen mix veg pack)

Salt - to taste

Water - 2.5 cups

For Tempering:

Vegetable oil / ghee - 2 tsp

Cumin seeds - 1 tsp

Cloves - 2 to 3

Peppercorns - 1/2 tsp

Cinnamom - 1/2 inch

Star anise - 1

Bay leaf - 1

METHOD:

Grind the ingredients mentioned under the ‘To grind’ into a fine paste and keep it aside.

Plug in the electric rice cooker and turn it into the white rice cook mode. Add ghee / vegetable oil. 

Once heated a little, add all the spices mentioned under the ‘for tempering’ section.

Sauté for sometime before adding the chopped tomatoes and the mixed veggies. 

Sauté the veggies and tomatoes well. 

Now add the ground paste and mix well. Sauté for about a minute or so.

Add 2.5 cups of water (1:2 ratio but half cup less water since there are veggies)

Close the cooker and let it cook on ‘White rice’ mode.

Once the rice is cooked, caramalize the onions on a wide bottomed pan till they are translucent.

Mix the onions well in the pulao.

Serve hot with any type of raita and pickle.