KUNDAPUR MASALA

Kundapur is town in udupi known for its unique recipes. Kundapur masala is special masala used in most of the dishes. This masala is easy to make and yummy to taste. here you go  with the recipe..

Ingredients:

1. 200 gms red chillies{dry} 
2. 100 gms coriander seeds 
3.  35 gm jeera
4.  11/2 tbsp peppercorns 
5. 1 tbsp methi seeds 
6. 3/4tbsp turmeric pwd
7. 15 garlic flakes{dont peel the skin}

Method:

Roast and pound all the above ingredients except garlic which has to be added last without peeling the skin cool and store in air tight container. This can be used for mutton, chicken, vegetables and egg. I will soon post prawn pulao made using this masala.  

Rava Idli : Soft and flavored semolina cakes

I always thought making rava idlis was really tough, I use to always use MTR ready made mix, when i would read ingredients on the pack and thought the ingredients are simple , but never tried making the idlies all by myself. I have this habit of chatting up with cooks at darshini and on one such chats a cook at a darshini explained the recipe to and I tried the recipe at same day and the idlies turned out really soft and yummy and since then I have continued making the rava idlis. These idlis are easier to make the plain rice idlis. There no waiting time involved for the batter to ferment.
 I have tried various varieties of rava idlis be it carrot rava idlis, palak rava idlies,  mixed veg rava idlis and many more. Here you go with recipe for plain rava idlis.

Ingredients for  Batter

• 1 cup semolina
• 3/4 cup curds
• 1/4 cup water
• 1 tsp fruit salt/ Eno
• 1 tbsp grated coconut 
• oil for greasing
• salt to taste

Ingredients for Tempering

• 1/2 tsp mustard seeds
• 2 green chillies , finely  chopped
• 1 tsp urad dal (split black gram)
• 1 tsp chana dal (chick pea)
• 1 tbsp half broken cashewnuts
• 4 to 6 curry leaves
• 1 tbsp chopped coriander
• 1 tsp oil
• 1/2 tsp ghee

Method:

1. Heat ghee in a wok and roast semolina and let it cool
   
2. Roast cashewnuts and keep aside
   
3. Heat oil and add mustard seeds and let them crackle, chana dal, urad dal and fry till golden brown
4. Add curry leaves, green chilies and  sauté for 1 min, finally add coriander leave mix and remove from flame and keep aside to cool. 
5. Mix  curd, water, roasted semolina,grated  coconut and salt.
   
6. Add tempering and fruit salt and mix well
   
7. Leave it aside for 10 mins
8. In meanwhile grease the idli plates
9. Place  roasted cashewnut on each of the greased idli plates and pour the rava batter over the cashewnut.

1. Steam idlis in a steamer on medium flame for around 15 minutes
2. Serve hot with coconut or peanut chutney

Mavinakaiyyi Gojju : Malnad style mango chutney

The mango season is almost finishing, however i thought let me post this recipe of mango gojju as you are still getting mangoes in the market. I learnt this from my foster mom who is from the malnad region.

Yummy mango gojju

Ingredients:

• ½ ripe small mangos’: 10-12 
• ½ tsp. mustard
• ½ tsp. cumin/ jeera
• 1 pinch asafetida
• 1 tsp chilli powder
• 1tbsp jaggery
• 2 tsp oil
• 1tsp urad/ (de-skin black gram)
• Curry leaves- 1 spring
• Salt as per taste

Method :

Mangoes



Skinned Mangoes


Pulped Mangoes


1. Wash and pull off the skin of mangoes and squeeze the pulp out in a bowl
2. Don’t throw the seeds, put them back in the pulp
3. Powder jaggery and add to the mango pulp and keep a side
4. In a pan heat oil and add mustard,
5. Once the mustard splutters add jeera, black gram and curry leaves
6. Add mango pulp to seasoning and cook
7. Add chilli powder to the cooking pulp and mix well and boil for 5-7 minute and add salt as per taste

 You can serve this yummy gojju with steamed rice, roti or chappati.