Mudhu Palya Hi Prathi, Tried your Mudhu Palya, really very tasty. I stay in mangalore so i can relate to these dishes. One smallrequets, just like Mrs ChitVish, can you also post index. It is very difficult to go through the posts one by one. Once again, thank you very much for the nice recipie! Purnima
Thanks for the feedback Dear Purnima, Thanks for the feedback. I shall consult IL team regarding the index. Thanks for the interest you r showing. I am enthused. BTW how is Hrudya? how old is she?
thank you Dear Prathi, thanx for the brinjal recipes. will try it 2morrow and get back. thanx for ur processor & MW replies. will check it out soon. thanx dear once again.
Any time Meena!!! Dear Meena, Both the recipes of brinjal are delicious and taste different. I shall wait for the feed back. Happy trying!!!
Prathi u r great!!!! Dear Prathi, I tried the Kodubale and Shankar Poli both came out great:clap I tried in small quantities around 5 Kodubale and 10 Shankar Poli and ended up eating everything as it was so tasty :tongue Will do it again tomorrow as my poor hubby dint even taste it. Just one doubt, if we add grated fresh coconut will it stay for a week if it is kept out and not in the fridge. Please let me know is it ok to add dry coconut? Prathi thanx a ton for all the wonderful recipes, keep posting. Lots of love, Leo.
U r great too!! For trying these recipes!!!! Dear Leo, I am happy seeing your feedback. As we roast the grated coconut, it will stay for one week. I made last sunday and its still fresh. Only trick while making kodubale is not to hurry up the frying. The kodubale will either become hard or soft after stored, if u hurry the frying. On a medium flame, fry patiently. That is the secret to ger crispy ones. You can try adding dry coconut if u want. I have not tried. Many people just add chilli powder without any coconut at all. But as you see the coconut does enhance the flavour. Thanks for the feedback and the love. Love and regards, Prathi
thank you Dear Prathi, Just prepared the brinjal with ground masala and tasted it. Its come out well. I used to add garlic and other masala that I couldn't get this particular taste of yours. so content I found out the recipe. thank you so much. will try out the other recipe soon.
here's a recipe from me SOREKKAI (BOTTLE GUORD) SIHI (SWEET) PALYA Ingredients : sorekkai - 500 gms Onion - 2 nos. (medium sized) garlic - 10 pods salt as required To grind to a fine paste using water: coconut - 1 cup green chilli - 2 nos khus khus - 1 tsp coriander leaves - 2 tbsp jeera - 1/4 tsp a pinch of haldi Temper : Oil - 1 tbsp mustard - 1 tsp Method : Peel the skin, remove the pith and cut sorekkai into very small pieces. chop onions. cut garlic very fine. In a pressure pan heat oil and add mustard, when splutters add garlic, followed by onion. fry few minutes and then add the ground paste. fry till raw smell is gone. Now add the sorekkai into it and add 1/2 cup water. add salt as required. mix well. pressure cook for just one whistle. its a nice dish to serve with chappathi. kids will like this not-so-spicy dish.
Hello Meena!! Dear Meena, Thanks for the feedback on stuffed brinjal. I seldom use garlic in my cooking except for some rices like pulao and some north indian gravies. Good to see your recipe with bottle gourd. Keep posting.
Ladies Finger Gojju - with coconut This has a totally different taste to the earlier gojju recipe. I learnt this from my mother when i went to india this time. This is supposed to be a south canara version of the gojju. This is very tasty and goes well with mostly chapathi and poori. Ladies finger - 1/2 Kg (cleaned, wiped and cut into 2" pieces) Red chillies - 12 (or as desired) Menthya, fenugreek seeds - 1/2 tsp Grated fresh coconut - 1 cup Tamarind - marble sized (lesser than used for the other gojju) Salt to taste Corriander to garnish OIl - 2 tbsp mustard, gram dal and urad dal to season hing a pinch Dry roast the red chillies and methi seeds. Grind the roasted ingredients with coconut, tamarind, salt and enough water to make a slightly coarse paste. Heat the oil in the pan and add mustard and allow spluttering. Add the dals and fry till golden. Add the bhendi and saute well and allow to cook in the oil on a medium flame till soft.(dont cover. Stir in between.) Once the bhendi is cooked soft, add the paste and water if necessary and boi well. It should have the consistency of gravy. Switch off the fire. Garnish with corriander and serve hot with chapathi or poori.
