Simplyaroma

Ragi Rotti

2011-10-18T21:43:00.000-07:00

'Ragi Rotti' is a popular and nutritious breakfast item of South Karnataka. Ragi Rotti is usually eaten with uchellu chutney, but it goes well with any type of chutney or chutney pudis.

Ingredients:
Ragi Flour: 1 cup
Red onion(finely chopped)-1 small
Green chilli-2 nos
Curry leaves-3-4
Cilantro leaves(chopped)-1 tbsp
Salt to taste
Coconut gratings-1 tbsp
Olive oil- 1 tbsp
Curd(optional)- 1 tbsp
Jeera- 1 tsp

Method:
In a bowl mix ragi flour, chopped red onions, green chili, curry leaves, cilantro leaves, coconut gratings, jeera and salt. Add water and mix well to form a dough.
Grease the tava. Take a small ball of dough and pat it evenly on the tava. Make a few holes and pour oil in the holes so that the rotti gets cooked well.
Keep the tava on medium flame and turn the tava every minute or so to get the ragi rotti cooked evenly. When it becomes brownish, flip the rotti and leave it on the tava for a minute.
Serve with a dollop of butter or ghee with your favorite chutney.

P.S. If you want the rotti to be soft (usually elderly people like it soft), add 1 tsp of yogurt to the batter.

Baingan Bhartha

2011-09-22T14:30:00.000-07:00

"Baingan Bharatha" is a popular Punjabi curry made of roasted egg plant and served with Indian breads.
I tried this curry as a spread on toasted bread and it tasted very good.

Ingredients:
Egg Plant-1
Onion-1medium
Tomatoes- 2
Ginger grated-1/2 tsp
Green Chillies-2
Chopped cilantro- 2 tsp
Cumin seeds- 1tsp
Vegetable oil- 2 tbsp
Sugar- 1/2 tsp
Lemon juice-2 tbsp

Masala powders:
Red chillipowder-2 tsp
Coriander powder-1 tsp
Cumin powder-1 tsp
Garam masala- 1 tsp
Turmeric- 1tsp

Method:
Wash the eggplant and smear vegetable oil.Now roast the eggplant on a gas stove.Turn over and make sure the wholeeggplant is roasted nicely and the skin is charred and the inside of the eggplant looks soft and cooked.
Allow it to cool.Remove the skin and mash the eggplant.
Take a pan.Add oil.Add cumin seeds and let it splutter.Add slit green chillies,ginger paste/grate,onion and saute.Add tomatoes.Let it cook for 5 minutes.Now add all the masala powder.Stir well.Now add the mashed eggplant,salt,sugar.Mix well.Allow to cook for 5-10 mins.Add lemon juice and garnish with cilantro.
Serve hot with Indian breads.

Panchmel Dal

2011-09-08T20:05:00.000-07:00

"Panchmel Dal" is a Rajasthani delicacy of five dals cooked together with spices. I first tasted this authentic dal at a restaurant in Bangalore and developed the urge to try this recipe at home.

I have adapted this recipe from Sanjeev Kapoor's website

Ingredients:
Chana dal-1/4 cup
Moong dal- 1/4 cup
Urad dal-1/4 cup
Toor dal-1/4 cup
Masoor dal-1/4 cup
Tomatoes-2
Cilantro chopped- 3tsp
Salt to taste

For seasoning:
Oil- 3 tbsp
Cumin seeds- 1 tsp
Cloves-2-3
Red chillies-2-3
Turmeric-1/4 tsp
Hing-a pinch
Ginger-gren chilli paste- 1tsp
Cumin powder-1 tsp
Coriander powder- 1 tsp
Red chilli powder-1 tsp
Garam masala powder-1tsp

Method:
Soak dals in water for 2-3 hours.Pressure cook(2 whistles) with turmeric.
Take a pan.Heat oil.Add cumin seeds,cloves,red chillies and hing.Now add ginger-green chilli paste and saute for a minute.Add cumin,coriander and red chilli powder.Add tomatoes and cook until the tomatoes become soft and oil surfaces.Add cooked dal,water and salt.Bring it to boil.Add garam masala and garnish with cilantro.
Serve with Chapati/Rice.You can add lemon juice if you want the dal a little sour.

Menthya Hittu

2011-08-23T13:58:00.000-07:00

"Menthya Hittu" is a spice powder to be eaten with hot rice and ghee.This spice powder is especially good when you have cold/cough and during winters.

Ingredients:
Chana dal- 1/2 cup
Urad dal-1/2 cup
Moong dal- 1 cup
Toor dal-1/2 cup
Wheat(Godhi)/Uppit rava-1/2 cup
Rice-1/2 cup
Jeera-1/4 cup
Pepper-1/4 cup
Ginger powder-3 tbsp
Red chilli powder-/Red chillies-1/4 cup/12-15nos
Cloves-5-6
Turmeric powder-2 tbsp
Dhania-1/4 cup
Curry leaf-1/4 cup or handful
Methi seeds-2 tsp
Hing-1/2 tsp
Salt to taste

Method:
Dry roast all the ingredients on low flame until golden brown.Let it cool.Grind all the dals first and later the spices.Add salt and Mix well.Store in an airtight container.

Khara Bhat

2011-08-04T19:33:00.000-07:00

'Khara Bhat' and 'Kesari Bhat' together on a plate is called as 'Chow Chow Bhat' in the darshinis and restaurants in Bangalore. I especially love the Chow Chow Bhat in MTR restuarant.
Khara bhat is upma with combination of vegetables and bhat powder (palyada pudi).

Ingredients:
Upma Rava/Semolina- 1 cup
Bhat powder- 2 tsp
Brinjals (cut )-1/2 cup
Coconut gratings-3tbsp
Coriander leaves chopped-2tbsp
Water- 21/2 cups
Lemon juice-1 tbsp

For Seasoning:
Oil- 2 tbsp
Mustard seeds-1 tsp
Urad dal- 1/2 tsp
Red chillies-2
Green chilies(Slit)-2-3
Curry leaves-4-5
Turmeric powder-1/2 tsp
Hing- a pinch
Salt to taste
Sugar-1/2 tsp
Cashews-5-6

Method:
Fry the rava with little ghee until you get the aroma.Keep it aside.
In a pan/wok add oil.Add all the seasoning ingredients one by one.Now add chopped brinjals and fry until tender.Add boiled water or add water and bring it to boil.Add coconut gratings,bhat powder, sugar and salt.Slowly add the fried rava to the boiling water and stir it continuously to avoid lumps.Close the lid allow it to cook(10-15 mins).Add lemon juice,coriander leaves and mix well.Serve hot with coconut chutney/pickles.

P.S.You can also use other vegetables such as beans,carrots,peas,bell pepper,tomatoes,avarekai(surti papdi lilva),togarikai etc...

Spicy Hummus

2011-07-25T19:07:00.000-07:00

'Hummus' is a popular dip that originated in Middle East. It's easy to make and is a great appetizer. Hummus is usually served with pita bread/ chips. You can also use hummus as a spread on toast.

Ingredients:
Boiled chickpeas/canned - 1 cup
Tahini-2 tbsp
Garlic cloves-1-2
Lemon juice-3 tbsp
Salt to taste
Olive oil- 2 tbsp
Cayanne pepper-1/4 tsp
Parsley- 1/2 tsp

How to make Tahini:
Sesame seeds- 5tbsp
olive oil-2 tbsp
Toast/roast the sesame seeds in a pan.
After it cools,blend in a food processor with oil.
The consistency should be thick/viscous.

Method:
Blend all the above ingredients in a blender for 2-4 mins.
Serve warm.
Hummus can be stored in the refrigerator for 2-3 days.

Gundpongalu

2011-07-19T17:08:00.000-07:00

'Gundupongalu' is made from left-over Dosa or Idli batter. You can enjoy your evening tea/coffee with this spicy snack.

Ingredients:
Dosa/Idli batter- 2 cups
Chopped green chillies-2-3
Chopped red onions(optional)-1
Curry leaves(chopped)-2-3
Coriander leaves chopped-2 tbsp
Salt to taste

Method:
Heat the gundupongalu tava and pour little oil in each of the little holes.When the tava gets hot pour the batter mixed with the above spicy ingredients.Let it turn brown on the bottom.With a wooden pick/spoon turn each of the gundupongalu and leave it on the tava until the other side also gets brown.
Remove and serve hot.You can serve Gundupongalu with chutney/chutney powder.

Tomato chutney

2011-06-17T18:24:00.000-07:00

Ingredients:
Vine ripe Tomatoes- 2 nos
Red Onion(chopped)-1/2 cup
Tamarind juice- 2 tbsp
Ginger(grated)-1/2 tsp
Coriander(chopped)- 2 tbsp
Red chilli powder- 2 tbsp
Sugar/Jaggery -1/2 tsp
Salt to taste
For Seasoning:
Peanut oil- 1 tbsp
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Red Chilli-1-2
Curry leaves-3-4
Hing-a pinch

Method:
Roast the tomatoes and onions.Let it cool.Blend coarsely the roasted tomatoes,onions,coriander leaves,sugar,ginger,red chilli powder,tamarind juice and salt without adding water.Transfer into a container and add seasoning.
Serve with Dosa,Uttapam,Idlis,Chapatis,Parathas,Rice and also you can spread it on toasted bread.This can be refrigerated for 3-4 days.

Semebadanekai/Chayote Squash gojju

2011-05-27T13:11:00.000-07:00

'Gojju' is a spicy,sour,sweet and yummy dish from Karnataka.

Ingredients:
Chayote Squash- 1
Bengal gram- 2tbsp
Fenugreek seeds- 1tsp
Black peppercorns-1/2 tsp
Coconut gratings-1/2 cup
Redchilli powder-2 tsp
Tamarind juice- 3 tbsp
Jaggery- 1 inch piece
Rasam powder-1/2 tsp
Coriander leaves
Salt to taste

For seasoning:
Oil- 1tbsp
Mustard seeds-1 tsp
Red chilli-1-2
Curry leaves-2-3
Turmeric-1/2 tsp
Hing- a pinch
Curry leaves

Method:
Cut the chayote squash into little pieces after removing the skin.Dry roast Bengal gram,fenugreek,peppercorns and grind.Add coconut and redchilli powder and grind to a fine paste with water.
Heat oil in a pan/wok.Add all the seasoning ingredients.Add chayote squash.Add little water and cook the squash until tender.Now add the ground masala paste,rasam powder,tamarind juice,jaggery,salt.Bring it boil.Simmer for a few minutes until it thickens.Garnish with coriander leaves and serve with hot rice and ghee/Chapatis.This gojju can be refrigerated for 2-3 days.Actually it tastes divine the day after you prepare it.

Bruschetta with Tomato and Basil

2011-05-24T14:49:00.000-07:00

'Bruschetta' is an easy to make Italian appetizer and also when ripe juicy tomatoes are available plenty during summer time.

Ingredients:

French bread/baguettes-1
Tomatoes- 3 medium size
Extra virgin Olive oil- 1 tbsp
Balsamic Vinegar- 1tsp
Basil leaves- 6-8
Black pepper ground to taste
Salt to taste
Garlic- 2 cloves minced
Olive oil- 1/4 cup

Method:
Add tomatoes to the boiling water.Let it stay for a minute.Drain the water.Remove the skin of the tomato and cut into small squares.In a bowl add tomatoes,garlic,extra virgin olive oil,vinegar,chopped basil,pepper and salt.
Slice the French bread about 1/2 inch thick.Coat each side with olive oil.You can toast this on the tava/griddle or in the oven.
Place the toasted bread on a plate,rub the garlic on toasted bread and spread the tomato mix on the bread and serve.

Davangere Benne Dosa

2011-04-29T12:58:00.000-07:00

'Davangere Benne Dosa' is a speciality dosa made in Davangere in North Karnataka.Nowadays benne dosa joints have sprouted everywhere in Bangalore.I got this recipe from one of the chef's of Benne dosa joint near our home in Bangalore.The dosa came out very crunchy and tasty.It was worth a try.

How to make Benne dosa:
Dosa batter
Unsalted butter
Heat the tava and grease it with oil when it is hot.Take water and 1 tsp of salt in a cup.Sprinkle on the hot tava to get brown crisp dosa.Follow this every time before you pour the batter.With a ladel pour the dosa batter on tava and spread it in a round shape.Add butter generously when the dosa turns brown and is almost done.This way the dosa is crisp and brown.If you add butter very soon after the dosa is spread,dosa becomes soft.Spread the potato curry inside and top the dosa with a dollop of butter.
Dosa Batter
Ingredients:
Long grain/Dosa rice- 4 cups
Urad dal- 1 cup
Fenugreek seed- 1 tsp
Green Chillies- 3-4
Kadalepuri/Puffed rice- 2 cups
Salt to taste
Method:
Soak Rice,Urad dal,Fenugreek seed for 6 hours.Soak Puffed rice separately ( 2 hrs).Grind into a smooth batter with green chillies.Allow it to ferment overnight.
Add a mixture of 2 tbsp maida,a pinch of baking soda and sugar mixed in water to the batter before making dosa.
Potato Curry
Ingredients:
Potatoes- 2
Green chillies- 2-3
Ginger grated- 1tsp
Coconut gratings- 2 tbsp
Curry Leaves- 3-4
Coriander leaves- 1tsp
Lemon juice- 1 tbsp
Salt to taste
Oil- 1 tbsp
Method:
Boil Potatoes.Remove skin and mash them.Grind green chillies,coconut gratings and ginger.Take a pan, add oil and seasonings.Add ground green chili mixture.Saute for 1-2 mins.Now add potatoes,salt.Mix well and keep on low flame for 10-15 mins.Finally add lemon juice and coriander.
Onions are not added to the potato curry.
Coconut Chutney
Ingredients:
Coconut grated- 1 cup
Green chilli- 2-3
Ginger-1tsp grated
Coriander leaves- 1 tbsp
Tamarind juice- 1/2 tsp
Sugar- 1/4 tsp
Salt to taste
Method:
Grind all the above ingredients in a mixer/blender with water.Add seasoning(optional).

Hayagreeva

2011-04-13T15:44:00.000-07:00

"Hayagreeva" is a sweet dish mostly made in Madhwa homes and Raghavendra Swami Mutt. This sweet is made of Channadal and jaggery and tastes divine.

Ingredients:
Channa Dal/Kadalebele- 2 cups
Water-3 1/2 cups
Jaggery(powdered)- 3 cups
Khus Khus- 2 tbsp
Cashews- 1/4 cup
Raisins-1/4 cup
Almonds(chopped)-1/4 cup
Dry Coconut- 1/2 cup
Cardamom- 1 tsp
Saffron strands-5-6
Cloves- 2-3
Ghee-1/2-3/4 cup

Method:
Dry roast the chana dal until it gets warm.Add water and pressure cook (3 whistles).The dal should be cooked soft.
Roast khus khus and dry coconut and keep it aside.Roast the cashews,raisins,chopped almonds,cloves in ghee and keep it aside.
In a pan/kadai add cooked dal,jaggery.Keep on medium flame,let the jaggery melt and mix well. Bring it to boil.Now add khus khus,saffron strands,dry fruits,cloves.You can add little water if the mixture is too thick.Finally add ghee and cardamom.Simmer for 10-15 mins.
Serve hot and enjoy.

Instant Lemon pickle

2011-04-13T14:26:00.000-07:00

This is an instant Lemon pickle without any masala.I saw this kind of pickle in an Indian restaurant. It tastes good with sambar/rasam rice.The lemons are crunchy and delicious.

Ingredients:
Yellow Lemon-1
Green chillies- 2-3
Salt to taste

Method:
Wash and cut the lemon into small pieces.Chop green chillies.Add salt.Mix well and its ready to be served as an accompaniment for your main course.This mixture should be consumed within 1-2 days.

Brinjals with Besan

2011-03-03T14:20:00.000-08:00

Brinjals with Besan is a yummy curry. For the folks who hate brinjals, please try this curry and see what you have missed all these years. I have adapted this recipe from Mahanandi's. Thanks to Indira for this recipe.

Ingredients:
Small round brinjals-6-8
Besan- 4 tbsp
Red chilli powder- 1 tbsp
Ginger(grated)-1 tsp
Sugar-1 tsp
Cumin powder-1 tsp
Mango powder- 1 tsp
Turmeric-1 tsp
Roasted cashews(optional)- 4-5

For Seasoning:
Oil- 1 tbsp
Curry leaves-4-5

Method:
Mix well besan,red chilli powder,cumin powder,turmeric,mango powder,sugar and keep it aside.
Slice the brinjals into thin slices,wash and drain.
Take a skillet.Heat oil.Add ginger paste,curry leaves.Add the brinjals.On a medium high heat saute the brinjals turning often with a ladle.Fry uniformly until they are tender.Now stir in the besan mixture with the tender brinjals.Mix and fry until you get the besan aroma.Add roasted cashews.
Serve with rice/chapatis/phulkas.

Pakoras

2011-03-03T13:21:00.000-08:00

"Pakoras" are one of the most favored snacks in India. Usually the main ingredient for making pakoras are Gram flour/Besan. But these pakoras are made from Maida. Maida Pakoras are usually available in bakeries in Bangalore and can be stored for 3-4 days.

Ingredients:
Maida- 2 cups
Small rava- 2 tbsp
Rice Flour- 4 tbsp
Butter(melted)- 1 tbsp
Green chillies(chopped)- 4-5
Curry leaves- 5-6
Coriander leaves(chopped)- 2 tbsp
Salt to taste
Red Onion(cut into 1 inch thin length)- 1 big
Water- very little
Oil- for deep frying
Cashwes(optional)- 10

Method:
In a bowl mix maida,rava,rice flour,butter,green chillies,curry,corainder leaves,onion and salt.Leave it for 5-10 mins.The water in the onion would have incorporated into the mixture (hence you need little water which makes the pakoras crisp after its deep fried).Add little water and make the batter consistency like chapati atta batter.
Heat oil in a pan.Drop the batter pieces one by one into the oil.Fry till golden brown and drain it on a paper.
Serve with chutney/sauces.

Methi Matar Malai

2011-02-11T12:13:00.000-08:00

"Methi Matar Malai" gravy is a combination of fresh peas, methi and cream blended with some spices.This recipe is adapted from a website with Punjabi recipes.

Ingredients: Methi leaves- 1 bunch Boiled green peas- 1 cup Ghee/Butter-3 tbsp Cumin seeds- 1/2 tsp Hing- a pinch Cream/Malai- 1/2 cup Amchur/Lemon juice-1 tsp Dry Roast and powder: Cardamom-2 Cinnamon- 1 inch Cloves-2-3 Grind to paste: Onion-1 Khus Khus-1 tbsp Cashews-5-6 Curds-1 tbsp Green chillies-2-3 Ginger-1/2 inch


Method: Wash and cut methi leaves.Take a bowl and beat malai until it becomes smooth.Heat Ghee/Butter in a kadai.Add cumin seeds,hing and ground paste.Fry for 2-3 mins.Add powdered spice and salt.Now add peas,methi leaves and malai.Boil until gravy thickens.Sprinkle a dash of flour to make the gravy thick.Finally add amchur or lemon juice.Mix well and serve hot with rotis/naan/chapatis.

Banana Rasayana (Dry)

2011-01-28T12:41:00.000-08:00

The Banana Rasayana is a simple yet delicious dessert.

Ingredients:
Banana-2 nos
Jaggery powdered- 3 tbsp
Coconut gratings- 2 tbsp
Cardamom powder-1/2 tsp

Method:
Take a mixing bowl.Cut the bananas into round pieces.Add powdered jaggery,coconut gratings and cardamom powder.Mix and serve or you can scoop from the bowl without mixing. You can also chill for 30 minutes before serving.

Broken Wheat Payasa

2011-01-20T13:26:00.000-08:00

"Broken wheat payasa" is a very tasty and healthy sweet dish.

Ingredients:

Broken wheat- 1 cup
Milk- 2 cups
Coconut milk-2 cups
Water - 2 cups
Jaggery- 11/2 cups
Cardamom powder- 1 tsp
Cashews- 10-12
Raisins- a handful
Saffron(optional)

Method:

Fry the broken wheat with a pinch of ghee until you get the aroma.Let it cool.Wash the broken wheat and add 2 cups of water and pressure cook (3 whistles).Allow it to cool.Fry cashews and raisins in ghee and keep it aside.Meanwhile boil the milk in a saucepan.Add saffron.Add the cooked broken wheat.Stir well.Add powdered Jaggery (you can add more if you want more sweetness to the payasa).Add coconut milk. Bring it to boil.Simmer for a few mins.Add cashews and raisins and cardamom powder.Mix well.
You can serve this dish hot or cold.Cold payasa is more tastier.Enjoy..

P.S.You can make this payasa with just coconut milk also..Then you have to use 4 cups of coconut milk.It tastes awesome.

Carrot Kosambari

2011-01-20T13:01:00.000-08:00

"Kosambari" is a kind of Indian salad with seasoning and spices. This tasty side dish is usually made from cucumbers and a mixture of add-ons such as grated carrots, sprouted whole Mung, split Mung and Chana dal (soaked in water and drained).

Ingredients:
Carrots- 3 grated
Split Mung- 2 tbsp
Coconut(shredded)- 2 tsp
Lemon juice- 1 tsp
Salt to taste

For Seasoning:
Oil- 1 tsp
Mustard seeds- 1/4 tsp
Urad dal-1/4 tsp
Red chili- 1
Curry leaves- 2-3
Hing-a pinch
Green chillies-2
Cilantro(cut)-1 tsp

Method:
Grate the carrots.Soak the split mung dal for 2 hrs and drain the water.Make the seasoning.In a mixing bowl add grated carrots,split mung,seasoning,lemon juice,coconut gratings,salt and cilantro.Mix well and serve.

Avocado Dip/Guacamole

2010-12-09T14:17:00.000-08:00

'Avocado' is a fruit with high nutritious value. Guacamole is one of the popular avocado dips that originated from Mexico. You can enjoy this dip with Tortilla chips, spread this dip on the toasted whole wheat bread, or spread it on a toasted Ciabatta bread smeared with Olive oil.

Ingredients:

Avocado(Ripe)- 2
Red onion(Finely diced)- 1/2
Roma Tomatoes(ripe,finely chopped)-1
Lemon juice- 2 tbsp
Serrano chillies(sliced thin)- 2
Garlic(Minced)-1 clove
Cilantro(chopped finely)-3 tbsp
Olive oil-1 tbsp
Sea salt to taste
Black Pepper powder-1/4 tsp
Cayenne pepper-1/4 tsp
Cumin powder-1/4 tsp

Method:

Scoop the avocado pulp in a bowl.Mash the avocados with the fork.Don't mash it completely.They need to be chunky.Add all the remaining ingredients.Fold all the ingredients together gently to mix well. Refrigerate before serving.Enjoy the dip with your favorite tortilla chips..

Lemon juice prevents the dip from browning.Also an avocado seed in the dip prevents it from turning brown.

Shrikhand

2010-11-29T13:49:00.000-08:00

"Shrikhand" is a sweet/dessert made from strained yogurt.Using Greek Yogurt to make this sweet becomes very easy and quick.

Ingredients:
Greek Yogurt (Fage )- 4 cups
Sour cream- 2 tbsp
Sugar-1/4 cup
Cardamom- 4-5
Saffron- 5-6 strands
Milk- 1 tsp
Nutmeg powder- a pinch

Method:
Take 4 cups of greek yogurt and sour cream.Add sugar.Mix well with the hand mixer.Add saffron to the warm milk,cool it and add to the yogurt.Add cardamom powder,nutmeg powder.Mix well with the hand mixer for about 2 minutes.It becomes fluffy.Shrikhand is ready.Garnish with pistachios,charolis,badam...Chill before serving.
You can eat Shrikhand for dessert or you can have it with Poori's/Chapatis.

If you are using home made yogurt then you will have to tie the yogurt in a muslin/thin cotton cloth to drain off the water.Its usually kept overnight.Then mix strained yogurt,sugar,cardamom,saffron,nutmeg powder in a bowl.Refrigerate and serve.

Spinach Chutney

2010-11-17T11:44:00.000-08:00

Ingredients:
Spinach(washed and cut)- a bunch
Urad dal- 1 tsp
Channa dal- 2tsp
Sesame seeds- 1tsp
Cumin seeds- 1 tsp
Fenugreek seeds-1 tsp
Green chillies-3-4
Tamarind juice/Lemon juice- 2tbsp
Salt to taste
Sugar -1/2 tsp

For Seasoning:
Oil- 1 tbsp
Mustard seeds- 1 tsp
Jeera- 1/2 tsp
Red chilli- 1-2
Curry leaves-3-4
Hing- a pinch

Method:
Dry roast urad dal,Channa dal.sesame seeds,cumin and fenugreek.Roast green chillies also with a drop of oil for a minute.Fry the cut and washed spinach for a minute or two.Let it cool.
Grind all the above ingredients with tamarind juice/Lemon juice,salt,sugar adding very little water.Add seasoning and mix well.
This chutney tastes good with rice/chapati/parathas.

Benne Murukku

2010-11-02T14:35:00.000-07:00

'Benne Murukku' is a crispy snack which melts when you pop into your mouth.You can make this fried snack for 'Diwali'.Its easy to make and not much time consuming.

Ingredients:
Rice flour- 2 cups
Urad dal flour- 1/2 cup
Maida- 1 tbsp
Butter(unsalted)-2 1/2 tbsp
Hing- a pinch
Jeera- 1 tbsp
Sesame seeds- 1tbsp
Salt to taste
Oil for deep frying

Method:
Bring the butter to room temperature and mix well with rice flour,urad dal flour,jeera,sesame seeds,hing,salt in a bowl.Add water and make a soft dough.Put the dough in a Murukku/Chakkali press.You will get broken chakkali's (as this contains butter ).Fry in oil until golden brown.Drain on a paper napkin.Enjoy eating crispy murukkus.

Poori & Vegetable Saagu

2010-10-29T12:13:00.000-07:00

Poori and Saagu needs no introduction....It is the favorite combo breakfast of Karnataka. Pooris can have different accompaniments like Potato Bhaji or Coconut chutney and Saagu goes well with Rava Idli, Set Dosa and Chapatis. Nevertheless, Poori and Saagu is the perfect combination for any day.

Ingredients:
For Pooris:
Wheat Flour- 2 cups
Fine sooji- 1 tsp(makes the pooris crisper)
Oil- 1 tsp
Salt
Sugar- 1 tsp(Gives the browning effect on pooris)
Lukewarm milk/water for kneading
Oil for deep frying

Method:
In a vessel-Mix wheat flour,oil,salt,sugar.Add water/milk and make into a soft dough.Knead well.Cover the dough with a lid or wet cloth.The dough should not dry.
Make small round balls with the dough.With a rolling pin roll them into thin rounds and make sure you roll it evenly.The middle part can be a little thick than the edges.This helps the Poori to puff.
Heat oil in a kadai.Fry the pooris one by one until each side gets golden brown and drain it on a paper napkin.

Ingredients for Saagu:
Mixed Vegetables- 2cups
(Brinjal,carrots,cabbage,surti papdi lilva,peas,beans,potatoes)
Onion(Chopped)- 1
Tomatoes(Chopped)- 1
Lemon juice- 2tbsp
Coriander leaves -1 tbsp

For Seasoning:
Oil- 1 tbsp
Mustard seeds- 1 tsp
Red chilli-2-3
Curry Leaves-4-5
Turmeric- 1/2 tsp

For Saagu Masala:
Coriander seeds- 2tsp
Poppy seeds- 2tsp
Whole split peas-1 tbsp
Cinnamon- 1 inch
Cloves- 2-3
Green Chillies-4-5
Onion-1 small,cut
Coconut grated- 1/2 cup

Method:
Dry roast coriander seeds,poppy seeds,whole split peas,cinnamon,cloves.Let it cool.
Fry green chillies in a drop of oil for a minute.Saute onion.
Now grind the spices in a mixer.Add green chillies and sauted onion,coconut and grind with water.Keep aside.
Boil the vegetables.In a kadai,add oil.Add mustard seeds,curry leaves,red chillies and turmeric.Saute the cut onions.Add the boiled vegetables,ground paste,salt and cut tomatoes.Mix well.Cook for 10-15 mins.Add lemon juice and garnish with cilantro.Serve with hot pooris.

Winter Melon/Budhkumbalkai Dosa

2010-10-19T18:40:00.000-07:00

Winter Melon Dosa is an instant,easy,simple and delicious.This is made from the pulp of winter melon which is usually thrown away.Next time,don't throw away the pulp.Use it to make this dosa and enjoy tasty breakfast.

Ingredients:
Winter Melon Pulp- 2 cups
(Deseed and cut into pieces)
Rice- 3 cups
Urad dal-2 tbsp
Methi/Fenugreek seeds- 1 tsp

Method:
Soak all the above ingredients for 4-6 hrs.Then grind into a smooth paste(Dosa consistency) adding water.
Add salt.Mix well and you are ready to make yummy dosas.This is a white kind of dosa.It requires very less oil.This goes well with coconut chutney,chutney powder,peanut chutney.

Karagadabu

2010-10-14T15:18:00.000-07:00

Kadabu is a deep fried sweet that is made during the Ganesha festival. It can have different kinds of fillings to satisfy one's tastes. This is one of the most popular sweets in India and it's taste is divine.

Ingredients:

For the dough:
Maida/All Purpose flour-2 cups
Fine Sooji-2 tbsp
Ghee- 2 tbsp
Water- around 2 cups
Salt- a pinch

For filling:

Coconut grated- 2 cups
Powdered Jaggery-2 cups
Khus-khus- 2 tbsp
Cardomom- 4-5
Cashew nuts(broken)-2 tbsp

Method:

For Dough:
Mix Maida,Fine Sooji,Ghee and a pinch of salt.Add enough water to make a soft dough.Smear the dough with little oil so that it won't become dry.Cover the dough with a wet cloth.

For Filling:
Roast the poppy seeds.Roast the cashew with a drop of ghee and keep it aside.
In a kadai add coconut gratings,powdered jaggery and keep it on a low flame.Mix well.The jaggery will melt and incorporate nicely with the coconut gratings.Keep on medium flame for 10-15 mins.Now add cardamom powder,cashews,khus-khus.Mix well.

To make kadabu:
Take a small size dough and roll out like a chapati/roti.Place 1 tbsp of the filling in the center.Apply water/milk to the edges and fold.You can twist the edges with fingertips to form a decorative edge or use the dough press available for making karagadabu.

Heat oil in a kadai over medium heat.Add the kadabu and fry until golden brown.

Bread Upma

2010-10-13T14:06:00.000-07:00

'Bread Upma' is a quick, easy and tasty breakfast item.You can make this when you get bored of eating sandwiches or you have left over bread.

Ingredients:
Bread(whole wheat/White)- 10 slices
Potato- 1

Onion- 1 small
Green chillies- 3-4
Lemon juice-1 tbsp
Coconut grated- 2 tbsp
Cilantro(chopped)- 1tbsp
Salt to taste
Sugar- 1/4 tsp

For seasoning:
Oil- 2 tbsp
Mustard seeds-1/4 tsp
Dry red Chillis- 2
Urad dal- 1tsp
Curry leaves-2-3
Turmeric-1/4 tsp

Method:
Cut the bread slices into 1 inch pieces.Cut potato and onions to small pieces.
Take a Kadai/Pan.Add oil.Add mustard seeds,red chilli,curry leaves,urad dal and turmeric.Now add cut onions and saute it until it becomes translucent.Add cut potatoes.Sprinkle a pinch of salt to the potato.Mix well and cover the kadai.Don't add any water.The potatoes will be fried like and turned a little brown and crispy.
Now add bread pieces,sugar,salt and coconut gratings.Mix well.Without covering the kadai keep it on medium flame and every 2 minutes keep tossing the bread.The bread will turn crispy and mix well with potatoes and onions.Now add lemon juice and cilantro.Mix well and serve.

Ragi Mudde

2010-10-05T15:28:00.000-07:00

Ragi Mudde is a staple food in the villages of Mandya, Hassan (South Karnataka). It is usually eaten with Sambar and tastes divine with Dantinasoppina huli and also Majjige Huli. The specialty of Ragi Mudde is that it is to be dipped in your accompaniment and swallowed. This dish is very satisfying and nutritious. There are a couple of ways of making it. However, it may be tricky sometimes and could have lumps if not properly made.

I have followed Madhu's recipe for making Ragi Mudde and it came out very good.

Recipe for Ragi Mudde

Here is my recipe for Majjige Huli.

Recipe for Majjige Huli

Jeera Rice with Gravy

2010-09-20T18:16:00.000-07:00

Jeera Rice is one of the simplest types of fried rice. It goes well with any vegetable or simple gravy, or any kind of Dal.

Ingredients:

Basmathi Rice- 1 cup
Ghee- 1 tbsp
Jeera- 1 tbsp
Green Chillies- 1-2
Mint leaves(optional)- cut- 1 tbsp
Coriander leaves (optional)-1 tbsp
Fried Onion- 1 tsp
Salt to taste
Water- 2 cups

Method:
Soak the Basmathi rice for half hour.Drain the water and keep it aside.Take a pan.Add ghee.Add cumin seeds,green chillies,mint leaves and coriander.Saute for a minute.Add water.Bring it to boil.Now add rice.Cook on low heat.The rice gets cooked and becomes fluffy.Now add fried onion.Mix well and serve with any gravy/vegetable gravy/Dals

Gravy Recipe:

Oil- 2 tbsp
Onion- 1
Tomato-1
Ginger- 1/2 inch piece
Red chilli powder- 1 tsp
Jeera Cumin powder- 1 tsp
Garam masala- 1 tsp
Turmeric-1/4 tsp
Kasoori methi- 1/4 tsp
Sour cream- 1 tsp

Method:
Grind onion,tomato and ginger.Take a pan. Add oil.When the oil gets hot add onion and tomato paste.Fry until oil stands out.Now add red chilli powder,turmeric,jeera and cumin powder,salt,kasoori methi and sour cream.Let it come to boil on low heat.Finally garnish with coriander leaves.

P.S. Vegetables like peas,potatoes,cauliflower can be cooked and added to this gravy

A Peek at My Mom's home-made pickles

2010-09-17T15:19:00.000-07:00

Pickles are the perfect accompaniment for Indian meals. They awaken the taste buds and enhance the taste of the dish. Pickles have all the important ingredients needed for a perfect taste: salty,sour and spicy. There are many varieties of pickles made in India that use different flavors,combination of fruits and vegetables, and spices. Some can be made and devoured instantly (The Lime or Mango pickles you eat at a wedding lunch), while others need at least 2-3 weeks before they can be eaten.

This summer my Mom made these 4 kinds of pickle and we are relishing each and every bit of it. Thanks,Mom.

Whole Mango/Midi Mavinakai

Mixed pickle(Lime,Bittergourd,Green Chillies,Mangai shunti)

Amla

Heralekai/Rough Lime

Italian Squash Curry

2010-09-14T19:27:00.000-07:00

This is a very simple and quick recipe that goes well with Chapatis and Rice.

Ingredients:
Italian Squash- 1nos
Gram dal/Kadalebele(soaked and drained)- 1tbsp
Lemon juice- 1tbsp
Coconut gratings- 1 tsp
Salt to taste

For Seasoning:
Oil- 1 tbsp
Mustard seeds-1/2 tsp
Turmeric- 1/4 tsp
Green Chillies-2-3
Curry leaves-1-2
Coriander leaves-1 tsp

Method:
Peel the skin of Italian squash and cut into desired length.Take a pan.Heat oil. Add Mustard seeds,green chillies,red chili,soaked gram dal,curry leaves and turmeric. Saute for 1-2 minutes.Add the cut Squash.Mix well .Cover and keep it on low flame.The squash gets cooked in about 10 minutes.Add salt,coconut gratings and coriander leaves.Mix well and serve.

Bread Toast

2010-09-02T14:32:00.000-07:00

Here is an attempt to re-create Iyengar Bakeries Bread Toast....

Ingredients:

Whole wheat bread/White bread- 2 slices
Onions(chop into small pieces)-1
Carrots(grate)-2
Tomatoes(chopped)-1
Green Chillies(finely chopped)-2
Ginger(grated)-1 inch piece
Cilantro(chopped)-2 tbsp
Oil- 1 tbsp
Turmeric-1/2 tsp
Salt to taste

Method:
Take a pan.Heat oil.add green chillies,ginger grated,turmeric.Saute..add onions.After it turns translucent add carrots and saute.Now add tomatoes.when the tomatoes cook a little add salt.Mix well.Keep it aside.

Now toast the bread crisp with butter or ghee on the Tawa (you can use the toaster also,but I like it on tava).

Spread the mixed vegetables evenly on the bread and snack it...You can add some tomato ketchup also.

Back to cooking after vacation :)

2010-09-02T13:13:00.000-07:00

Hey Folks,

Sorry for not updating my blog for a while. We took a long vacation to India. The vacation included visits to the holy places in North India, white water rafting on the Ganges, and an magnificent trip to Goa. We dined at some of the famous joints in Bangalore: CTR (Now know as Shree Sagar), MTR, Maiyyas, Vidyarthi bhavan, Rajdhani at UB towers, Janatha Hotel(Malleswaram 8th cross) and of course our Iyengar bakeries and roadside chaats :)

The Sakkare Pongal @ Subbana Mess in Melkote tasted heavenly.

Here are some pictures of the food which I took when I had my camera in hand.

Subamma stores -Gandhi Bazaar

Yummy fried food in Subamma store -Gandhi Bazaar

Chutney being poured on the plate@ Vidyarthi Bhavan,Gandhi Bazaar,Bangalore

Masala Dosa with Chutney @ Vidyarthi Bhavan,Bangalore

Fruit Salad with Icecream @ MTR,Bangalore

Sakkare Pongal -Subanna Mess,Melkote

Hurli saaru/ Horse Gram Rasam

2010-04-08T17:40:00.000-07:00

Horsegram or Hurli is a kind of a bean. This is usually fed to horses and cattles.This has unique taste and the rasam made out of this is very flavorful.This is one of my favourite kind of rasam and a popular dish in Karnataka.Usually people make this rasam in winter.

Ingredients:
Hurli/Horsegram- 1 cup(soaked overnight)
Coconut grated- 1 tbsp
Jaggery- 1 inch piece
Tamarind juice- 2 tbsp
Salt to taste
Curry leaves
Coriander leaves
Rasam powder- 1/2 tsp

Dry Roasting:
Black pepper- 1/2 tsp
Jeera- 1 tsp
Coriander seeds- 1tsp

For seasoning:
Ghee- 1 tsp
Mustard seeds-1/2 tsp
Hing-a pinch
Dry red chillies- 1-2
Turmeric powder=1/2 tsp

Method:
Soak the horse gram overnight with lot of water and pressure cook (atleast 5-6 whistles) until soft. Dry roast black pepper,jeera and coriander seeds(you can also use jeera and cumin powder) and powder it.
Grind with water half cup of cooked hurli,coconut gratings,pepper,jeera and cumin powder in a mixer.Add this mixture to rest of hurli cooked.Add tamarind juice,jaggery,salt,rasam powder,salt.Boil it.
Add seasoning and garnish with coriander leaves.
Serve with rice.

P.S. You can also include boiled fresh tomato ( 1 medium) and onions(1 small) for grinding with the other masalas to enhance the taste.

Hulitovve

2010-04-08T14:17:00.000-07:00

"Hulitovve" is a dish which is similar to Sambar with variations in the ingredients and taste.This can be prepared with vegetables like Snakegourd, Ridge gourd, Sweet pumpkin.Hulitovve is usually made during festivals and most of the time in Raghavendra Swamy Mutts in Bangalore.

I have used Ridge gourd in Hulitovve. I usually make chutney from the ridge gourd's skin and use the inside part for Hulitovve.The one ingredient which gives taste to this is Cinnamon powder/Dalchini powder.

Ingredients:
Green gram dal/Hesarubele - 1/2 cup
Toor Dal -1/2 cup
Sambar powder- 2 tsp
Ridge gourd cut- 1 cup
Coconut grated- 2-3 tbsp
Coriander leaves-1 tsp
Jaggery- 1/2 inch piece
Tamarind juice- 3tbsp
Salt to taste

Seasoning:
Peanut oil- 1tsp
Mustard seeds-1 tsp
Cinnamon powder- 1/2 tsp
Dry red Chillies- 1-2
Turmeric powder-1/2 tsp
Hing - a pinch

Method:
Dry roast the green gram dal for 2 mins (until it becomes hot).Pressure cook Toor dal and Green gram dal.
Cook the ridge gourd soft. Grind coconut and sambar powder with water in a mixer.Add Tamarind juice,coconut and sambar powder ground, cooked dals to the ridge gourd.Add salt and jaggery.Boil the contents and finally add seasoning.( cinnamon powder has to be added to seasoning).Mix well and garnish with coriander leaves.
Serve with Rice.

Brinjal/ Baingan Raitha

2010-02-17T16:39:00.000-08:00

This 'Baingan raitha' is made from an egg plant. It is easy to prepare and is considered a comfort food during hot summers.You can also serve this dish as a dip along with baby carrots, grilled broccoli, pita chips, veggie chips, and potato chips. This goes well with Rice/Chapatis/Parathas. Tastes Yummy when mixed with rice and red hot pickle on the side.

Ingredients:

Egg plant- 1 whole

Peanut/olive oil -to brush the outer skin of eggplant

Methi seed powder- 1/4 tsp

Jeera powder-1/4 tsp

Salt to taste

Yogurt- 2 tbsp

Sour Cream-1/2 tbsp

For seasoning:

Peanut oil- 1 tsp

Mustard seeds-1/4 tsp

Red Chillies-1-2

Urad dal- 1 tsp

Green chillies/Jalapeno- 2-3
Curry leaves-1-2
Cilantro/Coriander leaves(cut)-1tbsp

Method:

Wash thoroughly the whole eggplant and brush/smear with oil.Then roast over the open flame(Keep turning around so that the whole eggplant gets evenly blackened) until the outer skin gets charred. Dip in cold water.Remove the skin and cut the eggplant into small pieces.
In a kadai add oil.When it gets hot, add mustard seed,urad dal,red chillies,green chillies,curry leaves.Turn off the heat.Add Jeera and methi seed powder.
Add the seasoning on the cut brinjals.Just before serving add Yogurt, Sour cream and salt.Garnish with coriander leaves.Enjoy...

Sweet Pongal/Sakkare Pongal

2010-01-14T13:39:00.000-08:00

Happy Sankranthi !! Sankranthi is also called the harvest festival where people celebrate the harvest of rice by making dishes like Khara Pongal and Sweet Pongal, where the main ingredient is Rice.Sankranthi is usually celebrated on 14th of January every year.Here is the recipe of Sweet Pongal which I made today...

Ingredients:

Sona Masoori rice- 1 cup

Green gram- 1/2 cup

Bengal gram-1/4 cup

Jaggery- 2-21/2 cups

Milk(Whole milk)- 2cups

Water- 2cups

Ghee - 3-4 tbsp

Cashew nuts- 10-15

Raisins- 2 tbsp

Badam(cut into pieces)-1 tbsp

Saffron strands-a pinch

Cardamom- 4-5(Powdered)

Whole cloves-2-3

Nutmeg powder-a pinch

Coconut(grated,fresh)- 2 tbsp

Method:

Dry roast Green gram dal, Bengal gram for a few minutes(until you can feel it hot).Wash it thoroughly after it cools down.Wash rice also.Pressure cook green gram,bengal gram and rice in 2 cups of water and 2 cups of milk.(3 whistles)

Take a thick bottom vessel.Fry cashews,raisins,cut badam,cloves in 1 tsp of ghee.Keep it aside.Dissolve jaggery in water and make a thick syrup.Add the cooked rice and dal,Saffron strands to the jaggery syrup.Bring it to boil.Add Ghee,nuts,nutmeg,cardamom powder.Mix well.

Serve hot and enjoy :)

P.S. I have used Bengal gram along with green gram..(If you don't like bengal gram you can make with green gram only)

Also you can use half jaggery and half sugar proportions.(1 cup jaggery and 1 cup sugar)

Khara Biscuit

2009-12-21T11:57:00.000-08:00

Khara biscuits are spicy and salty biscuits usually available in bakeries in Bangalore. They make a great anytime snack and goes well with afternoon tea or coffee.

Ingredients:
Maida/All purpose flour- 1 cup
Butter-3/4 stick
Sugar-1/4 tsp
Salt to taste
(If you are using salted butter then use less salt)

Green chilies -10
Jeera powder- ½ tsp
Coriander leaves (chopped)-1 tsp
Curry leaves (chopped)-2 tbsp
Curds- 2 tsp
Oma/Ajwain seeds - 1 tsp
Baking powder- 1 tsp
Pudina leaves(cut) -1tbsp

Method:
Sieve the all purpose flour,baking powder and sugar.Take a bowl and using a hand held mixer make the butter smooth.Add Green chillies,pudina leaves,jeera powder,om powder,Curry leaves,yogurt.Slowly add the all purpose flour mixture until everything gets incorporated.Knead the dough to a soft ball.make small round balls and lay it on a cookie sheet.Preheat the oven to 400F and bake for 15 minutes.

Cilantro/Coriander chutney

2009-12-14T13:35:00.000-08:00

Cilantro/Coriander chutney is called "Green Chutney" is made from fresh Cilantro leaves. This chutney tastes Yummy with bread sandwitch,pakoras,samosas,dhokla,cutlets and any Indian chaat.This is the ultimate Indian ketchup.

Ingredients:

Cilantro(chopped)- 1 bunch

Green chillies- 2-3

Ginger(grated)-1 tsp

Cumin seeds-1/4 tsp

Lemon juice- 1 tbsp

Salt to taste

Sugar- 1/4 tsp

Oil- 1tsp

Method:

Grind green chillies,ginger,cumin seeds first.Add cilantro and blend/grind with very little water. Add salt,sugar and lemon juice.Add seasoning.(Optional).

You can make in large quantities and freeze it.

Bell Pepper Chutney

2009-12-14T12:23:00.000-08:00

Ingredients:

Bell Pepper (any color)- 1

Onion(red)- 1 medium sized

Red chilli powder- 2 tbsp

Peanuts- 2 tbsp

Tamarind juice- 1tbsp

Jaggery/Sugar (powdered)- 1 tbsp

Coriander leaves(cut)-1 tsp

Salt to taste

For Seasoning:

Peanut oil- 1 tbsp

Mustard seeds- 1/4 tsp

Urad dal- 1/4 tsp

Red chillies- 2-3

Curry leaves- 3-4

Hing- a pinch

Method:

Roast Peanuts and remove the skin and powder it.Roast nicely cut Bell peppers and onions.Allow it to cool.

In a mixie add roasted bell peppers,onions,peanut powder,red chilli powder,tamarind juice,jaggery,coriander leaves and salt.Grind coarsely without adding water to this mixture.

Add seasoning and mix well. Serve with Dosa,Idli,Rice,Chapati.

Mangalore Cucumber Ghassi (curry)

2009-12-09T17:51:00.000-08:00

This is a typical Mangalore / Konkani dish. Last week, my friend gave me Mangalore Cucumbers grown from her garden. I had never used this vegetable before; so I called my friend who is from Mangalore and got this recipe. The dish came out tasty and everyone in my family thought it was delicious. I especially enjoyed eating this dish with Rice and Chapati. I want to thank both of my friends for the fresh organic cucumber and for this flavorful recipe.

Ingredients:
Cucumber –1
Sprouted green gram – 1/4 cup
Salt as required

For Grinding :
Red chillies – 7
Coriander seeds – 1/2 tablespoon
Cumin seeds 1 teaspoon
Fresh grated coconut – 1/2 cup
Jaggery(powdered)- 1 tbsp
Tamarind – a small piece

For seasoning:
Coconut Oil – 1 tablespoon
(I have used peanut oil)
Mustard seeds – 1/4 teaspoon
Red Chillies- 3-4
Curry leaves-4-5
Turmeric-1/4 tsp
Coriander(chopped)- garnishing

Method:

Cut the Cucumber into cubes and cook it.(Don't cook very soft).Pressure cook sprouted green gram for 10 minutes.(You can cook it on stove top so it wont get mushy).Dry roast the spices separately and then grind them with coconut, tamarind.
Take a pan/kadai.Heat oil and add seasoning ingredients one by one. Add cooked cucumber and green gram dal to this.Also add the ground paste.Add salt and little water if needed. Cook until the gravy is thick.
Garnish with coriander.

Bagara Baingan

2009-11-19T13:37:00.000-08:00

Bagara Baingan is a famous Hyderabadi dish.I followed the recipe from vahrevah.com.This dish tasted excellent and goes well with hyderabadi biriyani,roti,naan.

Ingredients:

Small Round Brinjals- 1 lb
Ginger Garlic Paste -1 tsp
Onions Chopped- 1 Cup
Sesame seeds (fry a little)-1 tsp
Cinnamon stick-1
Cloves-3
Grated Coconut-1 tsp
Roasted Groundnuts-1 tsp
Turmeric Powder-1/2 tsp
Coriander Powder-1/2 tsp
Cumin Powder-1/2 tsp
Garam Masala- 1/2 tsp
Tamarind juice-2 tbsp
Red Chilli Powder- 2 tbsp
Salt
Oil for Frying- 4 Tbsp
Water- 2 cups

Method:
Slit Brinjals into four quarters without cutting the vegetable completely.
For the gravy, make a smooth paste of sesame seeds, roasted peanuts and grated coconut,roasted cinnamon,cloves.Heat a pan, Add 2 tbsp of oil in it and fry the brinjals they become soft and keep aside.Pour the rest of the oil(2 tbsp) in the pan, heat it.
Add ginger garlic paste and chopped onions and fry until the onions turn light brown. Add the masala paste. Fry a little for 1 minute, keep stirring. Now add turmeric powder, cumin powder, coriander powder and red chilli powder and mix well. Add the tamarind juice, and salt according to taste.
Now add the fried brinjals and cover the pan with a lid and cook on a medium flame for 10 minutes or until the brinjals are completely cooked.

Serve hot with garnished coriander leaves.

Sabudana/Sago Khichadi

2009-11-19T12:52:00.000-08:00

Sabudana Khichadi is a Maharashtrian dish.It is usually prepared when observing fast.This dish is very tasty when prepared properly otherwise it turns rubbery and cannot be eaten.

Ingredients:

Sabudana/ Sago (soaked overnight)-2 cups
Green chillies (chopped)- 5-6
Peanuts (roast and grind to powder coarsely)-1 cup
Potato (cut into pieces)-1
Cumin seeds- 1 tsp
Ghee- 1 tbsp
Sugar- 1 tsp
Salt to taste
Dry coconut-2 tbsp
Lemon juice-2 tbsp
Fresh coriander leaves (chopped) to garnish (optional)

Method:

Soak the sago with 2 cups of water overnight.Roast the peanuts and grind it coarsely.Add the ground peanuts,dry coconut,salt and sugar to the soaked sago.
Cut the potato into small pieces.Heat ghee in a thick bottomed pan.Add cumin seeds,green chillies and potatoes.Cover and let the potatoes get cooked and crispy on low heat.Add the sago mix and mix well.Cover with a lid for 15-20 mins until sago gets cooked and becomes soft and translucent.Finally add lemon juice and garnish with coriander.Serve hot.

Akki Rotti with Nuggesoppu (Drumstick leaves)

2009-11-04T12:16:00.000-08:00

Ingredients:

Rice flour/Akki hittu- 2 cups
Nuggesoppu(Drumstick leaves)-Chopped 1 cup
Onions(finely chopped)- 2 medium
Green chillies-3-4 chopped
Grated, coconut-grated 2 tbsp
Chopped coriander leaves- 1 tbsp
Cumin seeds- 1tsp
Salt to taste
Oil for roasting

Method:

Mix all the ingredients in a large bowl, add water and knead well to make a soft dough. Pour 1-2 tsps, of oil on the griddle(tava).
Take out a small handful of rice dough and put it on the middle of the griddle.
Wet your hand in water, start gently pressing the dough from the center.
Keep repeating this by wetting the hand each time the dough starts sticking to your hand.Continue pressing till the dough spreads uniformly making a large circle.
Then make a small hole in the center, pour little oil in the center and around the edges of rotti. Cook until golden brown.

If you want the akki rotti to be crisp add 1/4 cup of powdered avalakki(poha)to rice flour and other mixture while mixing.

Serve hot with chutneys,gojjus,chutney powder.

Drumstick Leaves Dal/ Nuggesoppu tovve

2009-10-14T14:14:00.000-07:00

Drumstick is a favorite vegetable and most of us make Sambar,Avial etc...But the leaves of Drumstick are not so popular amongst us.Recently, I read that the leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron, and potassium.Therefore,I bought the leaves from the Indian grocery store this week and tried this Dal recipe.It came out very tasty,henceforth this vegetable will be added to my vegetable list :)

Ingredients:

MoongDal- 1 cup
Drumstick leaves(cut and cleaned)-1/2 cup
Coconut gratings- 1 tbsp
Lemon Juice- 2 tbsp
Salt to taste

For seasoning:

Ghee- 1 tsp
Mustard- 1/2 tsp
Jeera- 1/2 tsp
Urad dal- 1/2 tsp
Green Chillies- 4-5
Red Chillies- 2-3
Curry leaves-4-5
Ginger(grated)- 1 tsp
Turmeric powder-1/4 tsp
Black pepper powder-1/4 tsp

Method:

Warm up Moong Dal(dry roast until it becomes just hot to touch). Pressure cook with 2 cups of water(3 whistles).Cook the cut Drumstick leaves in a vessel.(just 1-2 minute is enough.Do not over cook)
In a small pan add ghee and make the seasoning adding all the seasoning ingredients.
After the moong dal is cooked,add to the cooked drumstick leaves.Add Coconut gratings,salt.Mix well.Add little water according to the consistency you like.Add the seasoning.Boil the contents on medium heat.Finally turn off the heat and add Lemon juice and mix well.
This Dal can be served with hot Rice or Chapatis.

Nippatu

2009-10-12T13:22:00.000-07:00

Nippatu is one of the most popular snacks in Karnataka. Although there are different recipes to make Nippatu, all use Rice Flour. You can add some masalas according to your taste.You can either use green chillies( this kind is available in Bakeries in Bangalore)or Red Chilli powder.

Ingredients:

Rice flour- 1 cup
Split peas powder/Hurikadale - 1/4 cup
Red Chilli powder/ Green chilli( cut finely)- 1 tbsp
Sesame seeds- 1 tsp
Whole split peas/Hurikadale- 1 tsp
Peanuts- 10-12 coarsely crushed
Coriander finely chopped - 1tsp
Curry leaves (chopped)-6-8
Oil/Ghee-2 tbsp
Salt to taste
Oil to deep fry

Method:

Mix all the ingredients in a bowl and add very little water to make a dough.Take a banana leaf/plastic sheet and place a small size of dough on it and flatten.Remove it carefully without breaking and deep fry in hot oil until it turns golden.Repeat with the remaining dough.
You can store in an air tight container for a week and enjoy Nippatu every afternoon with Tea or Coffee...

Tamarind Gojju

2009-09-22T11:40:00.000-07:00

When we think of 'Gojju' our mouth starts watering.This 'Gojju' recipe was shared by my friend Rekha.I had this in her place when we visited her and the taste was fabulous.You gotto try this recipe to enjoy it....

Ingredients:

Tamarind- 250gms/1 packet
Jaggery(powdered)- 3/4 cup
Green chillies- 15 nos

Coriander seeds-2 tbsp
Fenugreek seeds- 1 tbsp
Sesame seeds- 4 tbsp
Pepper corn- 1 tbsp
Coconut(dry)- 4 tbsp
Red Chilli powder- 1 tbsp

For seasoning:

Peanut/Vegetable Oil- 4 tbsp
Mustard seeds- 2 tsp
Cumin seeds- 2 tsp
Hing- 1/2 tsp
Red Chillies- 6-8
Curry Leaves- 10-15
Turmeric- 1 tsp

Method:

Soak Tamarind in water and extract the juice.

Dry roast Coriander seeds, fenugreek seeds, sesame seeds and coconut powder.Powder them and keep it aside.

Heat the oil in a thick bottomed cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, hing and fry for a second. Next add the slit green chillis, curry leaves and fry for a minute. Then add the tamarind extract and let it cook until it slightly thickens. Then add jaggery,red Chilli powder and the roasted powders(Coriander,Fenugreek,Sesame,Coconut) Then, cook till water is completely evaporated and oil floats while tamarind thickens. Remove from heat and let it cool. You can store it in a bottle and refrigerate it.

Mix this Tamarind Gojju with rice.You can also fry peanuts and add to this gojju, when mixing with rice.Do not add peanuts to the gojju you want to store as peanuts will get soft.

Spinach Moong Dal

2009-09-14T18:45:00.000-07:00

This is a Dal made with whole Moong(with green skin)/ Hesarubele.This Dal is very healthy and can be served with rice/chapatis/parathas.

Ingredients:

Moong dal/Hesarubele- 1 cup
Fresh or frozen chopped Spinach/Palak- 1 1/2 cups
Ginger(grated)- 1/2 tsp
Garam masala- 1/4 tsp
Lemon Juice- 1 tbsp

For Seasoning:

Ghee/Oil- 2 tbsp
(This recipe tastes good with ghee)
Cumin seeds- 1 tsp
Red Chilli powder- 1 tsp
Red Chilli- 3-4
Curry leaves- 3-4
Hing- a pinch
Coriander chopped (to garnish)- 1 tsp

Method:

Wash the Moong Dal and pressure cook ( 3 whistles) with 2 cups of water.In a pan add Ghee.When the ghee melts add cumin seeds,red chillies,curry leaves,hing and turmeric.
Now add chopped spinach(frozen or fresh)and saute for a few minutes until its done.
Add cooked Moongdal,salt to taste and allow it to mix well and boil.(Add water accordingly if you like the dal to be thin).
Finally,in a small seasoning vessel heat 1/4 tsp of ghee.Add red chilli powder.Turn off the heat.Add this to the cooked Moongdal Spinach mixture.Add lemon juice.Mix and serve hot.

Bell Pepper Raitha

2009-08-19T14:19:00.000-07:00

Ingredients:

Bell pepper- 1 nos
Green chillies- 2 nos
Jeera powder- 1/2 tsp
Methi powder- 1/4 tsp
Coconut- 1 tbsp
Coriander leaves(cut)-1 tsp
Salt to taste
Curd- 3 tbsp
Sour cream- 1 tbsp(optional)

For seasoning:
Oil- 1 tsp
mustard seeds- 1/2 tsp
Jeera- 1/4 tsp
Dry red chilli- 1
Curry leaves- 2-3

Method:

Cut the bell pepper into cubes.Take a small pan.Add oil after it heats add mustard seeds,jeera,red chili,curry leaves.Now add the cut bell pepper.Simmer and close the pan with a lid.Do not over cook.Bell peppers should be soft and crispy.
Grind coconut,green chillies,jeera and methi powder with very little water.
Cool the cooked bell pepper.Add the ground mixture,curd,sour cream,salt to taste.Mix well.Garnish with coriander leaves.
Serve with Rice or Chapati.

Sabudana/ Sabakki Kheer

2009-08-19T13:39:00.000-07:00

Sabudana or Sabakki is derived from Tapioca plant.Sabudana/Sabakki is used to make variety of dishes like Sabudana Khichadi(which is very popular breakfast in Maharashtra and mostly made on the day of Ekadashi-fasting day),Sabudana vada,Sabudana rotti(like thalipet),Ladoo and Payasa.After so many trials and errors I got this recipe right.Here is a recipe of Sabaduna Kheer.Hope you all enjoy...

Ingredients:

Sabudana/Sabakki – 1 Cup
Sugar – 1 Cup
Milk – 2 Cup
Cashews – 10-15
Raisins – 1/2 cup
Saffron strands – A few
Cardamom – 2-3
Pure ghee –1 1/2 tsp

Method:

In a Kadai add 1 tsp of ghee and fry Sabudana for a 3-4 mins.Transfer to a bowl.
Add half tsp of ghee and fry the cashews and raisins and keep aside.
Add 2 cups of water to the Sabudana and pressure cook.
Transfer the cooked sabudana to a kadai,add sugar,milk,cashews,raisins,saffron and cook on medium flame.Stir often to avoid catching of the bottom.Bring it to boil.Finally add crushed cardamom.
Serve hot or cold.

Khara Pongal/Huggi/Khichadi

2009-08-04T18:38:00.000-07:00

Ingredients:

Raw Rice- 2 cups
Moong Dal- 1 cup
Ghee- 2 tbsp
Grated dry coconut- 1/2 cup
Curry leaves- 7-8
Red Chillies- 2-3
Green Chillies slit- 2
Peppercorns- 1 tsp
Jeera- 1 tbsp
Turmeric powder- 1/4 tsp
Grated ginger- 1 tsp
Cashews- 10
Salt to taste

Method:

Dry roast Moong dal and rice (keep it aside).In a pan add ghee,jeera,Pepper corns,grated ginger,curry leaves,cashews,green and red chillies,turmeric.Fry for 2 mins.Now add rice and moong dal to it.Add salt. Mix well.Empty the contents to the pressure pan.Add 7 cups of water.Allow cooking until 3 whistles.

Serve hot with coconut chutney.

Lime Pickle

2009-08-03T11:52:00.000-07:00

Ingredients:

Fresh Limes- 10
Salt- 11/2 cups
Mustard seeds- 1 tbsp
Methi seeds-1 tbsp
Red Chillies- 10 nos
Byadagi red chillies- 20 nos
Turmeric powder- 1 tsp

For Seasoning:
Oil- 2 tbsp
Mustard seeds- 1 tsp
Hing - 1/4 tsp

Method:

Cut the lime into small pieces along with the juice.Put lime pieces in a Glass jar and add salt.Mix well.Keep aside for 5-6 days till lime becomes tender.Stir it with a dry ladle once everyday.
Dry roast the mustard, methi seeds and red chillies. Add turmeric and grind to a powder.Add ground powder to the lime pieces. Mix well with a clean dry spoon.
Allow 4-5 days before eating. Keep in clean dry airtight jars.
When ready to serve add seasoning.

P.S. If you don't have the necessary ingredients for pickle masala you can use the store bought Bedekar Pickle masala or Deep pickle masala.

Vaangi Bhat / Brinjal Rice

2009-07-21T13:28:00.000-07:00

Ingredients:

Rice- 1 cup
Brinjals -5-6
Tamarind juice/Lemon juice- 1 tbsp
Bhat powder- 2 tbsp
Salt to taste
Sugar- 1 tsp
Coriander leaves(chopped)- 1 tbsp

For Seasoning:
Oil- 3 tbsp
Mustard seeds- 1/2 tsp
Urad dal-1/2 tsp
Curry Leaves- 5-6
Red Chillies- 3-4
Turmeric powder- 1/4 tsp

Method:
Cook rice and cool slightly.Heat oil in a kadai,add mustard seeds, after it splutters add urad dal,red chillies,curry leaves,turmeric powder.Now add cut eggplant and cook gently until the eggplants are tender.(Don't close the lid)
Add tamarind juice/Lemon juice, bhath powder,sugar, salt. Mix well and cook for few minutes. Remove from the heat.
Add rice and mix well.Garnish with coriander leaves.
Optional: You can serve raitha also with vaangi bhat.

Recipe for Bhat powder

Ingredients:
1 cup bengal gram
1 cup black gram
1/2 cup coriander seeds
1-1/2 cups dried red chillies
6 cloves
1 cardamom
1 large cinnamon stick broken into pieces
1 cup grated copra

Method:

Dry roast the coriander seeds in a pan until lightly browned, then set aside.
Heat 1 tsp. oil and fry the red chillies until lightly browned, set aside.
Roast the copra until lightly colored, Dry roast all other ingredients together until lightly browned.Grind all the ingredients together to a fine powder.
Store in a air-tight container.

Strawberry Banana Smoothie

2009-07-17T13:24:00.000-07:00

Ingredients:

Strawberry - 1 lb
Banana- 2 nos
Milk- 2 cups
Yogurt- 1/4 cup
Sugar- 2 tbsp
Ice cubes- 5-6

Method:

Cut the fresh strawberries and bananas.Combine all the ingredients in a blender until creamy and smooth.
Garnish with a sprig of mint leaves.

Rava Idli

2009-06-10T13:39:00.000-07:00

'Rava Idli' is a specialty breakfast item in Karnataka.To make Rava Idlis you don't have to plan ahead soak,grind and ferment.You can make them instantly if you have all the ingredients.
This is interesting... (I didn't know about the invention.My son who is a Wikipedia fan showed me this) Rava Idli was invented by Mavalli Tiffin Rooms(MTR)a famous restaurant chain in Bangalore. During World War II, when rice which is the staple item used in idli was in short supply, Mavalli Tiffin Rooms experimented in making idli using semolina and hence Rava Idli was invented.

Ingredients:

Semolina/Uppitt rava(coarse)- 2 cups
(Don't use Bansi rava)
Yogurt- 4 cups
(I use home made with whole milk)
Coconut(grated)- 2 tbsp
Green chillies(chopped finely)- 3-4
Ginger(grated)-1/2 tsp
Curry Leaves- 3-4
Coriander leaves(cut)-3 tbsp
Shredded carrots- 1 tsp
Peas- 1 tsp
Tomato(sliced)-1
Baking powder- 1/4 tsp
Salt to taste
Oil- 1 tbsp

For seasoning:

Oil- 1 tbsp
Mustard seeds- 1tsp
Urad dal- 1 tsp
Channa dal- 1tsp
Cashews- 2 tbsp
Pepper powder- 1/2 tsp

Method:

Heat oil in a pan.Add Mustard seeds.After it splutters,add urad dal,chana dal,cashews,curry leaves,Ginger grated,pepper powder,green chillies.Add Semolina/rava to this seasoning and fry till light brown until you get the aroma.
Let it cool down.
Take 4 cups of yogurt,beat a little.Add the rava,bakingpowder/soda,coconut,coriander leaves,salt to this.Mix well,let the batter sit for 20-30 mins.
Grease Idli plates with oil.Place tomato slices,grated carrots and peas.Now pour the batter to all the idli plates.Then place this idli stand in a pressure cooker and cook for 10-12 minutes.Serve with coconut chutney or chutney powder.

In the restaurants in Bangalore,Rava Idli's are served with vegetable sagu,chutney and a small cup of ghee.

Rajma/ Red Kidney Bean Curry

2009-06-01T20:09:00.000-07:00

Ingredients:

Kidney beans - 1 cup
Water- 3 cups
Red Chilli powder- 1/4 tsp
Cumin powder-1/4 tsp
Coriander powder- 1/4 tsp
Black Pepper powder-1/4 tsp
Turmeric- 1/2 tsp
Garam masala - 1/2 tsp
Onion - 1 medium
Tomato- 1
Oil- 3 tbsp
Ginger- 1/4 inch
Green Chili(cut)- 1-2
Green chili(slit)-1
Salt to taste
Garlic (optional)-4-5
Coriander leaves(chopped)- 1 tbsp

Method:

Soak Rajma in water overnight.Pressure cook rajma until tender.Cut onion, tomato and green chili. Saute onions and tomatoes lightly.(This enhances the taste of the gravy)Grind it in mixie along with ginger and make paste.

Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).Add red chili powder, turmeric powder,cumin powder,Black pepper powder, coriander powder, garam masala and salt. Mix well. Bring the gravy to boil.

Now add cooked rajma (along with the water in which it was cooked). Stir well and cook over low heat for 15- 20 mins.Garnish with coriander leaves,and lemon.

Serve hot with Naan,Paratha,Ghee Rice

TIPS FOR GAS FREE BEANS: The secret is in the soaking
(Found this tip in one of the magazine from Sprouts farmers market, thought this will be useful)

1. In a large pot,cover beans with filtered water.Soak overnight.

2.Drain beans,rinse thoroughly,and add 4 cups fresh water for each cup dry beans.Place in a large pot with a tight lid.

3.Add a 3-4 inch strip of kombu(a sea vegetable),to make beans easier to digest.

4. Bring to a boil.reduce heat and simmer for 1-4 hours,depending on variety.Cook beans until they are soft.

Short Soak Method

Cover beans with water and boil for 5 mins.Remove from heat.Cover and set aside for 2-3 hrs.Drain and rinse,then cover with fresh water and cook as above.

Mavinakai Chitranna Gojju

2009-05-20T11:16:00.001-07:00

This is another traditional recipe of Karnataka.This is one way you can make this gojju beforehand and then mix it with rice(to make Mavinakai Chitranna) whenever needed.You can store in the refrigerator for 2 weeks.It comes in handy when you have sudden visitors or you can make a quick lunch on weekends...

Ingredients:

Raw Mango- 1
Fresh Coconut/ Dry coconut powder- 2 tbsp
Salt to taste

For Seasoning:

Oil- 2 tbsp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Channa dal- 1 tsp
Methi seeds powder- 1/2 tsp
Red chillies- 2-3
Turmeric- 1/4 tsp
Peanuts- 1/2 cup
Curry leaves- 4-5
Coriander leaves(cut)- 1 tsp
Green chillies(cut)- 3-4
hing- a pinch

Method:

Peel the raw mango and grate.Heat oil in a sauce pan.Fry the peanuts until golden brown and keep it aside(Add this at the end so that peanuts will be crunchy).To the same oil add mustard seeds.After it splutters add black gram dal,channa dal,red chillies,curry leaves,green chillies,methi seed powder,turmeric,hing.Fry for a minute and add grated raw mango and coconut.Add salt to taste.Mix well and keep it on low flame for 10 minutes(until it begins to boil)Add coriander leaves and fried peanuts.

Cook rice and mix this gojju and serve.

Kadalebele / Channa dal /Lentil Chutney

2009-05-07T12:26:00.000-07:00

Kadalebele chutney is one of the most common chutney's made in Karnataka.I usually make it when I run out of vegetables in my fridge.Its easy and very tasty with hot steaming rice and also with Rice and Rasam.You can add little water to this chutney and serve with Idli and Dosa.

Ingredients:

Channa dal/Kadalebele- 1 cup
Fresh coconut(grated)- 2 tbsp
Red Chilli powder- 2 tsp
Coriander leaves(chopped)-1 tsp
Tamarind juice- 1 tbsp
Potato(boiled)- 1 small
Sugar- 1/4 tsp
Salt to taste

For seasoning:

Oil- 2 tbsp
Mustard seeds-1 tsp
Urad dal- 1 tsp
Red chili- 1-2
Curry leaves- 3-4
Hing a pinch

Method:

Dry roast Channa dal until golden brown on a slow fire.After it cools down grind coarsely in a mixer/blender.To this add Coconut,Tamarind paste,Coriander leaves,Red chili powder,Salt,Sugar and blend it.Add little water and grind it to a coarse consistency.
In a little pan add oil.Add mustard seeds.After it splutters add urad dal,red chili,curry leaves and Hing.Now cut the boiled potatoes into cubes and fry for 2 minutes in this oil seasoning.After this cools down add the ground chutney,mix well and serve.

Raw Mango Dal

2009-04-30T12:09:00.000-07:00

Ingredients:

Toor dal- 1 cup
Raw(green)Mango/Mavinakai gratings- 1 cup
Onion- 1 medium
Tomato- 1
Red chilli powder- 1-2 tbsp

For seasoning:

Ghee- 1 tbsp
Jeera- 1/2 tsp
Ginger(grated)- 1/2 tsp
Turmeric- 1/4 tsp
Red chili- 1-2
Curry leaves-2-3
Coriander leaves(chopped)-1 tsp
Methi/fenugreek powder- 1/2 tsp
Black pepper powder- 1/4 tsp
Hing- a pinch

Method:

Pressure cook Toordal with 2 cups of water.Take a kadai/pan.Heat ghee.Add jeera,red chili,ginger grated,turmeric,hing,curry leaves.Add onion and fry till its translucent.Add Tomatoes cut,Mango grated and fry for 2 minutes.Add Red chili powder,methi powder,Black pepper powder and mix well.Finally add cooked toordal and boil for 5 minutes.Garnish with coriander and serve with Rice or Chapatis.

P.S. If the raw mango is not very sour you can add lemon juice to the dal to get sour taste.

Beans and Cabbage Curry

2009-04-21T12:11:00.000-07:00

This is a very traditional curry in the Indian homes.If you have some leftover cabbage and beans in your refrigerator and wondering what to make ???? This curry will come to your rescue.... This curry goes well with rice and chapatis.

Ingredients:

Cabbage(chopped)- 2 cups
Beans(cut)- 2 cups
Coconut(grated)- 2 tbsp
Sugar-1/4 tsp
Lemon juice-1 tbsp
Coriander leaves(chopped)- 1 tsp
Salt to taste

For seasoning:

Peanut oil- 1 tbsp
Mustard seeds- 1/4 tsp
Black gram- 1/4 tsp
Whole Red chilli- 1-2
Curry leaves-2-3
Green chillies-1-2
Turmeric- 1/4 tsp

Method:

In a kadai/pan heat oil.Add mustard seeds.After it splutters add black gram,whole red chili,green chili,curry leaves,turmeric.To this add cut cabbage,mix well and cover the kadai.In a separate vessel cook the beans until soft.After the cabbage is done add the cooked beans,coconut grated,salt,sugar and lemon juice.Mix well.Garnish with coriander leaves.

Khus-Khus Payasa

2009-04-15T12:07:00.000-07:00

Ingredients:

Coconut(grated)- 1 cup
Jaggery(powdered)- 1 cup
Gasagase/Poppy seeds-1/4 cup
Cardamom- 4-5
Rice- 1 tsp
Milk-(optional)- 1/2 cup
Cashew nuts- 1 tsp
Water - 1 cup

Method:

Soak the rice in water for half an hour.Roast the poppy seeds.In a thick bottom vessel add water and jaggery and allow it to boil.Grind finely the roast poppy seeds.Add coconut,rice(soaked) and water and blend till smooth.Add this paste to the jaggery mixture and bring to boil over medium heat and keep stirring for 10-15 mins.
Put off the flame,add cardamom powder and milk(optional).
Serve hot with a dollop of ghee.

P.S. You can dip rice idlis in this payasa.It tastes 'Yummy'

Bell Pepper curry

2009-04-11T10:24:00.001-07:00

Ingredients:

Bell Peppers- 1 green,1 red
Red chilli powder- 1/4 tsp
Turmeric-1/4 tsp
Jeera powder-1/4 tsp
Jeera-1/4 tsp
Gram flour- 2 tbsp
Sugar- 1/4 tsp
Mango powder- 1 tsp
Salt to taste

Method:

Slice the bell peppers into thin strips.In a pan heat the oil.Add Jeera,turmeric and bell peppers.Stir fry for a few minutes until it becomes crisp(Don't cook too much)
Now add red chilli powder,Jeera powder,Salt,Sugar,Besan and Mango powder.Saute until the besan flour turns brown.

Serve hot with Chapati/Parathas..

Amritsari Chole and Batura

2009-04-03T12:53:00.000-07:00

Ingredients:

Kabuli Chana- 2 cups
Tomatoes(cut)- 2 nos
Ginger(grated)-1 tsp
Green Chillies(chopped)- 2-3nos
Onion(chopped)-1
Garam masala -1 tsp
Mango powder- 1/2 tsp
Red Chilli powder- 1 tsp
Coriander powder- 1/2 tsp
Tea Bag- 1
Black cardamom- 2-3
Black salt to taste
Bay leaves- 2-3
Oil - 2 tbsp

For Masala:

Garam masala -1/2 tsp
Clove-3-4 nos
Cinnamon - 1 piece
Black Pepper-1/2 tsp
Jeera-1 tsp
Coriander seeds- 1 tsp
Pomegranate seed powder-1 tsp

Method:

Soak the Kabuli chana overnight with plenty of water.Pressure cook Kabuli chana,black cardamom,black salt and tea bag(3-4 whistles).Discard the tea bag after cooking.

Roast all the ingredients for the masala separately.(Roast till they start getting burnt and black).After they cool,powder in a mixi and keep it aside.

In a Kadai/Pan heat oil.Add bay leaves,ginger grated.Add onions and fry till golden brown.Add cut tomatoes and fry for a minute.Now add the cooked Kabuli Chana and mix well.Add the dry masala powder which you had earlier roasted.
Bring to a boil and simmer.Mash some of the chole by pressing it with a spoon.

Garnish with coriander leaves aand green chillies split in halves.

BATURA:

Maida- 2 cups
Yogurt- 1/2 cup
Ghee- 1 tsp
Sugar- 1 tsp
Baking soda-1/4 tsp
Salt to taste

Method:

Sieve the maida flour and salt together.Mix the baking soda in half cup water and keep it aside for 10 mins.
Now mix the flour,sugar,ghee,and baking soda.With luke warm water make into a soft dough.Cover and keep aside for 3-4 hours.
Heat oil in a frying pan.Roll the dough into round chapati like and deep fry until golden brown.

Serve hot with Amritsari chole.

Methi Dosa

2009-04-03T12:32:00.001-07:00

Ingrdients:

Raw rice- 1 cup
Methi/Fenugreek seeds- 2 tsp
Urad dal- 2 tsp
Avalakki/poha- 2 tsp
Salt to taste

Method:

Soak Rice,Methi seeds,urad dal,Poha together for 3-4 hours.Grind to a fine paste.Add water to the batter to get the dosa consistency.(This needs more water than masala dosa batter).Add Salt.You can make dosas after an hour or so.This requires no fermentation.Serve with coconut chutney or chutney powder.

Mooli (White Radish) Raitha

2009-04-01T14:01:00.000-07:00

Ingredients:

Mooli/Mulangi/Radish- 1 no.
Yogurt - 2 tbsp
Sour cream- 1 tbsp
Salt to taste

For seasoning:
Oil- 1 tsp
Mustard seeds- 1/4 tsp
Urad dal- 1/4 tsp
Green chillies- 1-2
Curry Leaves-2-3
Dry red Chilli-1
Cilantro(Cut)-1 tsp

Method:

Grate the Mooli/Mulangi.In a small pan heat oil.Add Mustard seeds.After they splutter add urad dal,green chillies,red chilli,curry leaves.After the seasoning cools down,add Mooli grated,salt and cilantro.Mix well.Serve with Chapatis/Parathas/Rice.

Okra/ Bhendi Chutney

2009-03-31T11:45:00.001-07:00

Okra/Bhendi chutney is made with the ends of the Okra.(Which we usually throw away).
The ends of Okra have major nutrients and Fibers in them.Thanks to my cousin who shared this tasty recipe.

Ingredients:

Okra (ends)-2 cups
Urad dal/Black gram- 1 tbsp
Red Chilli powder - 1 tsp
Tamarind juice- 1 tbsp
Coriander/Cilantro(cut)-1 tbsp
Sugar/Jaggery- 1/2 tsp
Coconut(grated)-2 tsp
Salt to taste
Oil for deep frying

For Seasoning:

Oil- 1tsp
Mustard seeds- 1/2 tsp
Urad dal-1/4 tsp
Hing- a pinch
Curry leaves-2-3
Red chilli-1-2

Method:

Wash the ends thoroughly and pat dry them with paper towel to get rid of the moisture.Deep fry the ends of the Okra in the oil until brown.Dry roast the urad dal.Now add to the Okra(it has to cool)urad dal roasted,coconut,red chilli powder,Tamarind juice,sugar,cilantro and salt.Grind all these ingredients in a mixie adding very little water.Grind it coarsely.Add Seasoning and serve with hot rice and ghee.

P.S. You can also use green chillies instead of Red Chilli powder.

Okra Curry (Dry)

2009-03-30T13:56:00.000-07:00

Ingredients:

Fresh Okra(cut)- 1 lbs
Coconut(grated)- 1 tbsp
Rasam powder- 1/2 tsp
Lemon Juice- 1/2 tbsp
Salt to taste
Sugar-1/4 tsp
Cilantro(cut) -1 tsp

For seasoning:

Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Black gram- 1/2 tsp
Dry Red chilli - 2-3
Turmeric-1/4 tsp
Curry Leaves-2-3

Method:

Wash the fresh okras and dry them thoroughly not to leave any moisture.Slice into half a centimeter thick pieces.
Heat the oil in a kadai.Add Mustard seeds,Black gram,dry red chilli,Turmeric and curry leaves one by one.Now add the cut Okra and fry.Don't close the lid of the kadai. Keep frying every 2-3 mins until the okra becomes brown and crispy.
Now add Salt,Sugar,Coconut,Rasam powder and mix well.Add Lemon juice and cilantro.
Serve with Rice/Chapati.

P.S. If you are using frozen Okra then you have to bake the frozen okras in the oven at 350F on a cookie sheet for 45 mins to get the moisture out of it.You will have Okras without water in it.Now its ready to be cooked for your curry.Add these Okras to the seasonings and fry them for the curry.

Churmuri

2009-03-25T20:23:00.001-07:00

CHURMURI is a light snack which goes along with your afternoon Tea or Coffee.You can also top it with cut onions,tomatoes,cilantro and lemon juice.It tastes wonderful.

Ingredients:

Puffed Rice- 2 cups
Peanuts- 1/4 cup
Hurigadale/Roasted gram -1/4 cup
Red Chili powder-1/2 tsp
Turmeric-1/4 tsp
Hing- a pinch
Dry Red Chilli- 2 nos
Curry Leaves- 2-3
Dry copra(optional)Grated-2 tbsp
Garlic- 1 pod
Oil- 1 tbsp
Salt to taste

Method:

Heat oil in a Kaadai/Pan.Add Peanuts and roast till golden brown.Now add Roasted gram and fry for a minute or two.Turn off the heat.Now add Red Chili powder,Turmeric,Hing,Dry red chili,Curry leaves,Garlic,Salt and mix it.The mixture has to cool off.(If the oil is hot and you add the churmuri,it becomes hard like rice)Add Churmuri/puffed rice.Mix well.Now keep the Pan on low heat and keep stirring every now and then till the churmuri becomes crispy and all the masala ingredients are nicely coated on the churmuri.

Pineapple Gojju

2009-03-19T21:26:00.001-07:00

'GOJJU' is a sweet,sour and spicy gravy.
It goes well with Rice,Chapatis and Dosas...

Ingredients:

Pineapple(cut)- 2 cups
Jaggery - 1 tbsp
Tamarind juice - 2 tsp

For seasoning:

Oil- 2 tbsp
Mustard seeds- 1 tsp
Turmeric powder- 1/2 tsp
Curry leaves- 3-4
Red chilli- 2-3
Hing- a pinch
Cilantro leaves(cut)- 1 tsp
Salt to taste

For the Masala:

Coconut(grated)-1/2 cup
Red Chilli/Red Chilli powder-4-5 nos
(If using red chilli powder)- 1 tbsp
Bengal gram- 1 tbsp
Black gram- 1 tsp
Cumin seeds- 1 tsp
Methi seeds-1/2 tsp
Sesame seeds-1 tsp

Method:

Dry roast Bengal gram,Black gram,Red Chili,Cumin,Methi seeds separately until golden brown.Grind all these ingredients in a mixer,add coconut and little water and grind it to a fine paste.
In a pan heat the oil,add mustard seeds.After it splutters add red chilli,turmeric,Hing,curry leaves.Add the cut pineapples and fry for 5 mins or until its done.Add Tamarind juice,jaggery and boil for a minute or two.Now add the ground paste,salt and bring it to boil.Simmer for 10 mins until the GOJJU thickens.Garnish with Cilantro leaves and serve hot.

Vegetable Quesadillas

2009-03-16T16:50:00.000-07:00

Quesadilla is a fast food item in Mexican cuisine where cooked ingredients,cheese are wrapped in a tortilla which is usually made of corn flour.Its a Spanish derivative which means 'Little cheesy thing'
This is kids favorite menu packed with protein and fiber and easy to make.

Ingredients:

Tortillas- 4 nos
Broccoli(cut)- 1 cup
Spinach(cut)- 1 cup
Red Onions(cut)- 1 cup
Bell Pepper(cut)-1 cup
Cheddar cheese- 1 cup
Vegetarian baked Beans(mashed)- 1 cup
(You can use baked black beans also)
Chili powder- 1 tsp
Pepper powder- 1/2 tsp
Salsa- 1/2 cup
Sour Cream- 1/2 cup
Olive oil- 1 tbsp

Method:

Heat 1 tablespoon of olive oil on the skillet over medium heat, and saute the onion,Bell pepper,Broccoli and spinach separately until soft.

Pre-heat a non-stick griddle or cast-iron skillet over medium heat. Using vegetable oil spray, lightly spray one side of a tortilla. Place tortilla, sprayed side down, on the griddle. Spread a heaping 1/3 cup of the Beans,vegetable,cheese mixture on half of the tortilla. Fold the other half of the tortilla over the filling. Cook for 1 to 2 minutes on each side, or until tortilla is golden-brown and cheese is melted. Remove and place on a cutting board. Repeat with remaining tortillas and filling.

To serve, cut quesadillas in half and place on a serving platter. Top each quesadillas with 1 tablespoon each of salsa and sour cream.

Potato Bonda/Batata Vada

2009-02-27T13:14:00.001-08:00

Batata vada,the potato curry dipped in besan flour and fried is a savoury snack of Maharashtra.Instead of peas in the potato curry I have used Avarekai/Surti Papdi Lilva.

Ingredients:

Potatoes, boiled and mashed - 5 nos
Avarekai/Surti Papdi Lilva, boiled - 1 cup
(You can use peas instead)
Green chillies, chopped - 4-5
Ginger, grated - 1 tsp
Lemon juice- 1tbsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Coriander leaves, chopped - 2 tsp

For the dipping batter:

Gram flour - 1 cup
Rice flour -1 tbsp
Red chilli powder -1 tsp
Cumin powder-1/2 tsp
Garam masala powder-1/2 tsp
Salt
Water
Oil for deep frying

Method:

Heat oil in a pan and fry mustard seeds until they start crackling.Add green chillies, ginger and turmeric and fry for 2 minutes.Add potatoes, avarekai and salt and fry for 2 minutes. Remove from heat.Stir in lemon juice and coriander leaves and mix well.After it cools shape the mixture into small balls.

Mix the gram flour, rice flour, salt, and red chilli powder,cumin and garam masala in a bowl.Add enough water to make a thick batter. Heat oil in a deep fryer.
Dip the potato balls in the batter then fry a few at a time in the hot oil until golden. Drain on paper towel.

Serve hot with coriander chutney and Tamarind-Date chutney.

Palak Dal

2009-02-19T13:16:00.001-08:00

Ingredients:

Palak cut- 1 bunch
Toovar dal - 1/2 cup
Green gram dal-1/2 cup
Salt to taste
Lemon juice- 1 tbsp

For Grinding:

Green chillies-3-4
Coconut(grated)- 1/4 cup
Jeera- 1/4 tsp
Black pepper- 1/4 tsp
Grated ginger-1/4 tsp

For Seasoning:

Oil- 1 tbsp
Mustard -1/4 tsp
Jeera- 1/4 tsp
Red Chillies- 1-2
Hing - a pinch
Curry leaves- 2-3
Turmeric- 1/4 tsp

Method:

Fry the green gram dal/Hesarubele for 2-3 mins until its hot.Let it cool.Pressure cook toovar and green gram dal(3 whistles).Boil the cut palak with little water in a pan.Grind Coconut,Green chillies,Jeera,Black Pepper,Ginger in a small grinder adding little water.Add this ground mixture to the Palak and boil for 2-3 mins.Add the cooked dals and boil for a few minutes(5-6 mins).Add seasonings and lemon juice. Serve hot with Rice or chapatis.

P.S. You can use only Toovardal or green gram alone or mix both of them like the above recipe.If you are using green gram dal you should fry a little before pressure cooking

Kadalebele Payasa/ Chanadal Kheer

2009-02-11T11:31:00.000-08:00

Kadalebele payasa is an integral part of many festive occasions back in Bangalore.This payasa tastes good with Kadalebele Vobattu also.This is also served in many temples as Prasada. If you were to have lunch in Raghavendra Mutt then this payasa will be served for sure.It tastes very good. I made this for the first time after my husband reminded me to make this payasa and was joking that being a Madhwa never had made Kadalebele payasa :) So got the exact recipe from Mom.It was a superhit and everyone in my family loved it.

Ingredients:

Channa Dal- 1 cup
Jaggery(powdered) - 1/2 cup
Coconut milk - 1/2 cup
Khus Khus- 1 tsp
Cashews
Raisins
Cardamom- 1/2 tsp
Ghee - 2 tbsp
Milk (optional)- 1/2 cup

Method:

Pressure cook the Channa Dal with 2 cups of water (3 whistles).Dry roast the Khus Khus and powder it.Roast the cashews,raisins in ghee and keep aside.Grind the coconut with water for coconut milk or you can use the store bought one. I prefer home made.Add Khus Khus powder,Coconut milk,Jaggery to the chana dal cooked and boil.Keep stirring so that it wont catch the bottom.(You can add boiled milk here if you prefer).Add some ghee in the end for a nice aroma.Add Cardamom,Raisins and cashews.Mix well.You can serve it hot or cold.

Spring Onion Curry / Irulli Kaavu palya

2009-02-11T11:07:00.001-08:00

Spring onions, also known as green onions and technically known as Scallions.They are mild in flavor than fully developed bulb onions, Spring onions are delicious.This recipe is quick and easy to make.Goes well with Chapati..

Ingredients:

Spring onions -1 Bunch
Jeera - 1 tsp
Jeera Powder - 1/4 tsp
Green chillies(thinly cut) - 1-2 nos
Gram/Besan Flour - 2 Tbsp
Oil- 1 Tbsp
Turmeric powder-1/4 tsp
Coriander Leaves(cut)-1 tsp
Curry Leaves - 2-3
Salt to taste
Lemon Juice / Mango powder

Method:

Cut and wash the spring onions thoroughly and allow all the water to drain.
Take a pan,add oil.When the oil gets hot add Jeera,Green chillies,Curry leaves,Turmeric.Now add The cut spring onions and fry for 5 minutes.Don't cook too much.After the spring onions are done add Salt,Besan flour and saute it for 2-3 minutes until the gram flour changes color and is done.Add Lemon juice or Mango powder.Garnish with coriander leaves.

P.S. You can also use red chilli powder instead of Green chillies

Herekai sippe chutney/Ridgegourd's skin chutney

2009-02-03T17:38:00.000-08:00

Ingredients:

Ridgegourd's /Herekai sippe (cut)-2 cups
Jeera - 1 tsp
Green Chillies- 2 nos
Tamarind juice- 2 tsp
Sugar- 1/4 tsp
Coconut (grated)- 2 tbsp
Coriander leaves- 2 tsp
Oil- 1tsp
Salt to taste

For seasoning:

Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Urad dal- 1 tsp
Curry leaves- 3-4
Red chilli- 2
Hing - a pinch

Method:

Take a pan and heat oil.Add Jeera.When it splutters add green chillies and Cut Ridgegourd's skin.Fry for 5-8 mins until done.Allow it to cool.Now add tamarind paste,sugar,coconut,coriander leaves and grind.Grind it coarsely(It should not be very smooth and nicely ground).Add Seasoning.
This Chutney tastes good with Rice/Chapati.

Carrot Halwa/Gajar Ka Halwa

2009-02-03T11:28:00.000-08:00

Carrot Halwa/Gajar ka halwa is the most popular and famous Indian dessert.Its also very simple and easy to make.Warm Carrot Halwa tastes good with a dollop of Vanilla ice cream.Usually you will have this combination in the wedding receptions.Its an all time favorite dessert of our family.

Ingredients:

Shredded Carrots- 2 cups
Whole milk - 2 cups
Sugar- 1 cup
Ghee- 2 tbsp
Cardamom powder-1/4 tsp
Cashews,Raisins,Badam(to garnish)-1/4 cup

Method:

Roast the Cashews,Badam,Raisins in ghee and keep it aside.

Take a heavy pan and fry the shredded carrots with the ghee till the water in the carrots disappear.(fry for about 10 mins over medium heat).This helps the halwa to have some texture and not turn mushy.
Now add Sugar and Milk and allow it to boil.Slowly the liquid dry's up and the halwa starts to leave the side of the pan.This is the indication that its done.Add Cardamoms and mix well.Garnish with dry fruits.

Spicy Crunchy Peanuts

2009-01-16T20:57:00.000-08:00

Crunchy, Hot and Spicy peanuts perfect for this winter.

Ingredients:

Peanuts(shelled)-2 cups
Gram Flour/Besan - 1/2 cup
Rice Flour -1/4 cup
Coriander Powder-1 tbsp
Turmeric-1/2 tsp
Red Chilli powder-1/2 tsp
Black Peppercorn-1/2 tsp
Green chilli-1 tbsp
Ginger Powder- 1/4 tsp
Salt to taste
Mango powder -1/2 tsp
Lemon Juice-1 tbsp
Water- 1 cup
Oil to fry

Method:

Roast the peanuts in a frying pan for 4-5 mins on medium heat.Allow it to cool.Mix all the ingredients in a large bowl and add the cooled peanuts to this mixture.Now add water little by little and make sure that the mixture sticks to the peanuts evenly.Heat oil in a frying pan and drop these peanuts one by one to the frying pan and deep fry till they are golden brown.After cooling they are crisp.

Rava Dosa

2009-01-10T20:31:00.000-08:00

Rava dosas are quick to make,crunchy,thin crepes made of semolina(The fine version used to make kesaribhat/sajjige and not the one used to make uppama/uppit).This does not require fermentation.I love to watch The Vah Re Vah chef making rava dosa on youtube- a nice presentation...

Ingredients:

Rava (semolina)- 2 cups
Maida - 1/2 cup
Rice flour - 1/2 cup
Yogurt(beaten curd)-1/2 cup
Onion cut(optional)-1
(I have not used onion)
Green chillies, chopped - 3
Coriander- 1 tsp chopped
Ginger(grated)-1/2 tsp
Black Pepper ground-1/4 tsp
Jeera-1/2 tsp
Salt to taste
Oil for roasting

Method:

Mix all the ingredients. Add water to make a thin batter.Keep the batter aside for 1 hour. Heat the griddle and grease it with little oil.Pour a ladle of batter over the griddle and spread the batter by swirling the griddle.Pour a teaspoonful of oil around the edges. If you cook the dosa on medium heat it becomes crisp and crunchy.When the bottom turns golden brown and crisp, turn the dosa over and fry other side for a few seconds.Fold it and serve the golden side on top.
Serve with coconut chutney/ chutney powder/molaga pudi.

Bittergourd Curry

2009-01-05T13:13:00.000-08:00

Ingredients:

Bitter gourd- 4 nos
Rasam powder/Red Chilli powder- 1 tsp
Mango powder- 1 tsp
Coconut(optional)-1 tbsp
Coriander leaves(chopped)- 1 tsp
Sugar- 1/4 tsp

For Seasoning:

Peanut oil- 2 tbsp
Mustard seeds- 1/4 tsp
Red chillies- 1-2
Turmeric-1/4 tsp
Hing - a pinch
Curry leaves- 4-5

Method:

Cut and wash Bittergourd.Heat oil in a frying pan and add mustard seed,red chillies,turmeric,hing,curry leaves.Now add cut bittergourd and fry till its golden brown in color and is crunchy.Add Rasam powder or red chilli powder,mango powder,sugar,salt.Mix well.Top it with coriander leaves.

This dry curry goes well with Rice/Chapati.

Ajwain Chutney Powder

2009-01-05T13:12:00.000-08:00

Ajwain or, Om Chutneypudi, is very tasty and helps you in digestion. It is very good for new moms. The chutney powder also gives you an appetite. This is my mother's recipe and she made this when she was visiting us.

Ingredients:

Tuvar dal/Togaribele - 1 cup
Ajwain- 1 tbsp
Black Pepper- 1 tbsp
Coriander seeds- 1 tbsp
Jeera- 1 tbsp
Copra/Vonakobbari- 2 cups
Ginger powder- 1 tbsp
Red Chilli powder- 2 tbsp
Jaggery(powdered)- 2 tbsp
Curry Leaves(dried and powdered)- 1 cup
Hing - a pinch
Turmeric- 1 tsp
Salt to taste

Method:

Fry Tuvar dal till it becomes golden brown in color.Fry Ajwain,Coriander seeds,Jeera,Copra one by one.Fry Black pepper in a tsp of ghee.Grind all the ingredients(Tuvardal should be coarsely ground).Add Red chilli powder,Hing,Turmeric,Jaggery,Salt and Curry leaves to the ground mixture and mix well.

This should be eaten with hot rice and ghee.

Daal Roti

2008-12-16T17:50:00.000-08:00

This daal roti can be made from any daal(Moong,Toovar,Chanadaal) or from any left over daal/tovve.This is a wholesome roti with carbohydrates and protein all in one.

Ingredients:

Cooked dal or leftover dal- 1 cup
Whole wheat flour- 2 cups
Besan flour - 1/2 cup
Onion- 1/2 finely chopped
Coriander leaves(finely chopped)- 1 tbsp
Dhania powder-1 tsp
Jeera powder-1/2 tsp
Ajwain-1/2 tsp
Red chilli powder-1/2 tsp
Green chillies-(finely chopped)-1/2 tsp
Oil or ghee - 2 tbsp

Method:

Take a medium sized bowl and add cooked daal and all other masala ingredients and mix well(including oil or ghee).Mix whole wheat flour and besan flour.Now add this mixture to the daal slowly and mix it well till the dough becomes firm and soft.Smear little oil on the dough and set it aside for an hour or so.Knead the dough and divide the dough into small mini ball size.Roll it out like chapati and place it on a hot tawa.Smear with oil or ghee.Brown both the sides.
You can eat this roti with curd,pickle or any other curries.

Masala Milk Powder

2008-12-15T12:55:00.000-08:00

Perfect recipe to get rid of your cold and cough this winter !!!!

Ingredients:

Ginger powder - 2 tbsp
Elaichi- 10-14
Cloves - 10
Pepper- 1 tsp
Brown Sugar - 2 tbsp
Saffron - 1 tsp (Optional)
Badam (powdered)- 4 tbsp (Optional)

Method:

Fry Badam,Elaichi,Cloves and Pepper in a drop of ghee and grind it finely.Mix Ginger powder,Brown Sugar and Saffron.Add half tsp of this powder to the milk and boil it on low flame.Serve it hot.This drink is very helpful if taken in the night before going to bed.

Besan Ladoo/Laddu

2008-12-09T17:14:00.000-08:00

Want to have a high calorie and high cholesterol diet? If so, go for this simple recipe....

Ingredients:

Besan- 2 cups
Sugar(powdered)-2 cups
Semolina-1/2 cup
Ghee- 3/4 cup
Elaichi - 6-7
Raisins,Cashews,Badam(cut into pieces)-1/2 cup

Method :

Take a heavy bottom pan and fry Besan and Semolina with 1 tsp of ghee on medium fire till golden brown.You will get a nice aroma.(Approx.it takes 15-20 mins)
Turn off the heat.Add to this sugar,ghee,raisins,cashews,badam and elaichi.(Fry Raisins,cashews and badam in a teaspoon of ghee).Mix well.Leave the mixture for 5-10 mins.When its still warm, shape into round ladoos.

Avarekai Usali / Surti Papdi Lilva Usal

2008-12-07T16:57:00.000-08:00

The season for fresh Avarekai starts in December in India. However, here in US we get frozen Avarekai called 'Surti Papdi Lilva'.There are many dishes made from Avarekai and this is one of my favorites. Preparing this dish brings out the abundant flavor of the Avarekai.This can be eaten with rice and also as a snack with tea or coffee.

Ingredients:

Avarekai - 2 cups
Coconut - 2 Tbsp
Salt to taste
Sugar- 1/4 tsp
Lemon Juice-1/2 tsp

For Seasoning:

Oil- 2 Tbsp
Mustard-1/4 tsp
Pepper powder-1/4 tsp
Green chillies-4-5 nos
Turmeric powder- a pinch
Hing- a pinch
Curry Leaves- 4-5
Coriander leaves(chopped)-1 tbsp

Method:

Cook 2 cups of Avarekai in a pressure cooker with 2 cups of water(3 whistles).
Drain the water after its cooked.Take a pan, pour oil and put all the seasoning ingredients one by one.Now add cooked Avarekai,coconut,salt and sugar.Close the lid of the pan and simmer for 10-15 mins.Add Lemon juice, coriander and mix well.

Raw Mango Gojju / Mavinakai hasi gojju

2008-09-23T14:03:00.000-07:00

'GOJJU' is synonymous with the Kannadigas.We make various kinds of gojju with variety of vegetables like Bhendi,Bittergourd,Tomato,Onion,Brinjal to name a few...Some gojju's are cooked and some are raw.The recipe I have today is for a Raw(Green)Mango and the mix is not cooked.Usually this gojju is made from a mango called Ginimuthi Maavinakai.This mango is shaped like a beak of the parrot,hence the name....This gojju tastes sweet,sour and spicy.Its very simple and easy to make.Hope you all Enjoy !!!

Ingredients:

Raw Mango-1 medium
Channa Dal - 2 tsp
Methi seeds - 1/2 tsp
Red Chilli powder(Byadagi chilli)- 2 tsp
Tamarind juice - 3 tsp
Jaggery powdered - 2 tsp
Dry Coconut powder(Copra)- 1/2 cup
Pepper corn-1/2 tsp
Salt to taste

For seasoning:

Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Hing - a pinch
Red chillis-2 nos
Turmeric powder-1/2 tsp
Curry leaves- 2-3
Coriander leaves-1 tsp

Method:

Cut the raw mango into small pieces.Dry Roast Channadal,Methi seeds,Peppercorn.Grind it.Add red chilli powder,tamarind juice,copra grated,Jaggery and grind with little water.Add this mixture to the cut mango,add seasoning,salt and mix well.

You can serve this gojju with Rice,Chappati,Dosa...

Matvadi Palya / Chanadal Dry Methi Curry

2008-09-03T11:57:00.000-07:00

Matvadi Palya is a dry curry.I often wonder how the name originated for this curry.Nevertheless its my favorite and very yummy curry.You can eat this with hot steaming rice with a dollop of ghee and pickle on the side or with Chapati also.
Hope you try this curry and enjoy.

Ingredients:

Bengal gram/Channa dal - 1 cup
Grated coconut - 1/4 cup
Methi leaves (cut)-1 cup
Green Chillies -3-4
Ginger grated- 1 tsp
Sugar-1/4 tsp
Salt to taste
Lemon Juice- 1 tbsp
Coriander leaves(cut)- 2 tbsp

For seasoning:

Oil- 2-3 tbsp
Mustard seeds-1/2 tsp
Urad dal -1/2 tsp
Hing-a pinch
Turmeric -1/4 tsp
Red Chillies-1-2
Curry leaves-3-4

Method:

Soak the channadal for 2 hours.Drain the water completely.Grind Channadal coarsely with green chillies and ginger.Keep it aside.
Heat oil in a pan and put the seasonings one by one.Now add the ground paste,salt and sugar and mix well.Add Methi leaves and cover the pan and simmer for 10-15 mins.
The dal should be completely cooked.Now add lemon juice and coriander.Mix well.

P.S. You can also use Cluster Beans/Gorikaayi instead of Methi but I like Methi as it has a unique taste..If you are using Gorikaayi you need to cut into small pieces and cook it beforehand and then add to the dal mixture.

This is my entry for the event Herb Mania-Fenugreek

Vegetable and Mint Pulav

2008-09-02T15:09:00.001-07:00

Ingredients:

Basamati Rice - 2 cups
Water - 4 cups
Vegetables(cut longitude) - 1 cup(Carrot,Bell Pepper,Peas,Beans,Onions)
Coconut(Grated)-1/2 cup or 1/2 cup coconut milk
Oil/Ghee - 2tbsp
Cashew -8-10 nos
Salt to taste

For Masala:

Cinnamon(dalchini)sticks - 3
Cloves- 2-3
Elaichi- 2
Somp - 1 tsp
Ginger(grated)- 2tsp
Bay Leaves - 3-4
Anise - 2
Khus Khus/Poppy seeds -1 tsp
Coriander Leaves(chopped) - 1/2 cup
Green Chillies- 3-4
Garlic- 1 pod
Mint/Pudina(chopped)- 1/2 cup

Method:

Fry each of the Masala item (Cinnamon,Cloves,Elaichi,Bay Leaves,Somp,Anise,Khus Khus) and grind it with the other ingredients(Ginger,Green Chillies,Garlic,Coriander,Mint,coconut)to a fine paste with little water(If using coconut milk then no water is needed)

Wash Basamati rice and drain all the water.(I don't soak as the rice becomes brittle)

Keep a pan on stove on medium heat and pour oil/ghee.Add bay leaves,cut onions and fry till golden brown.Add cashews and fry a little.Now put the ground masala and fry until the oil leaves in the sides of the pan.Now add Basmati rice,Vegetables,Salt and fry for a minute and mix well.After it cools down empty the ingredients to a rice cooker add 4 cups of water and cook it until done.You can also cook in the pan on slow heat.

Serve Hot Vegetable and Mint Pulav with vegetable kurma and cucumber raitha.

Italian Squash Dal / Tovve

2008-08-01T19:10:00.001-07:00

Ingredients:

Green gram dal/Heserubele - 1 cup
Italian Squash - 1 medium (cut into cubes)
Coconut grated - 2 tbsp
Lemon Juice - 2 tbsp
Salt to taste

For seasoning:

Ghee - 1 tbsp
Green chillies - 3-4
Ginger grated - 1/2 tsp
Pepper powder - 1/4 tsp
Red Chilli - 1-2 nos
Mustard seeds -1/2 tsp
Black gram -1/4 tsp
Jeera -1/2 tsp
Curry leaves - 3-4
Turmeric - 1/2 tsp
Coriander leaves - 1 tsp

Method:

Cut the Italian Squash and boil till tender.Keep it aside.Fry Green gram for 2-3 mins till the green gram is hot to touch(don't fry too much).After it cools down, pressure cook with 2 cups of water.

Add the cooked dal,seasonings to the boiled Squash.Boil for 10 minutes and add Lemon juice and coriander leaves

This Tovve goes well with Rice and Chapati.

Menasinakai Bhajji / Chilli Bhajji

2008-07-18T12:34:00.001-07:00

Menasinakai Bhajji is one of the popular street food of Karnataka,especially in Davangere,North Karnataka.This Bhajji tastes Yum... when its raining outside and weather is all cloudy and gloomy....

Ingredients

Menasinakai / Chilli- 6 nos
Gram flour - 1 cup
Jeera powder- 1tbsp
Salt to taste
Baking powder -1/4 tsp
Red Chilli powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam masala(optional)-1/4 tsp
Oil for deep frying

Method

Wash the Chillies and dry them.Make a small slit and fill it with jeera powder and keep them aside.Mix Gram flour,red chilli powder,garam masala,baking powder,salt,turmeric powder.To this mix add hot oil and mix well.Add water and make the batter(consistency should be like a Dosa batter).Dip each Menasinakai into this batter and deep fry till golden brown color.

Menasinakai Bhajji tastes good with Tomato ketchup and any kind of chutney(coriander,Coconut etc)

Pineapple Kesari Bhat/Sajjige

2008-07-18T12:13:00.000-07:00

Sajjige is a simple sweet dish which can be prepared in a few minutes.For Satyanarayan Pooja this is a must for prasada and believe me, it tastes wonderful.

Ingredients:

Rave (semolina)- 1 cup
Sugar- 1 cup
Whole milk- 2 cups
(Or you can use 1 cup milk and 1 cup water)
Ghee- 1/2 cup(for frying rave)
Pineapple cut- 1 cup
Raisins- 2 tbsp
Saffron strands (soak in 1 tsp of hot milk)
Cashews chopped- 2 tbsp
Badam chopped- 1 tbsp
Clove- 2-3
Cardamom -2-3

Method:

Heat ghee in a pan, add cashews,raisins,badam and fry till light brown. Remove from heat and set aside.In the same pan, add rava and fry till light brown(until you get a nice aroma).Add half cup of ghee to this fried rava,mix well and keep aside.

Boil the water in a sauce pan, add pineapple pieces and cook till soft.

In a pan boil milk or (milk and water).Now add Sugar,Saffron milk and stir well.Add the cashews,raisins,Cloves, Badam and the rava.Stir well.Reduce heat.Add the boiled pineapples. Close the lid and let it cook for 10 mins.Finally add powdered Cardamom.

Sajjige can be eaten hot or cold.

Aloo Paratha

2008-07-02T13:46:00.000-07:00

Paratha was conceived in Punjab but now it has become popular all over India and South Asia.It is often stuffed with vegetables.A Paratha can be eaten simply with a blob of ghee,butter but tastes best with pickle,thick curd,chutneys or any curry or gravies.

Aloo Parathas are perfect for a weekend brunch.
Ingredients

For Dough

Whole wheat flour - 1 cup
Water -1/2 cup or more as needed
Salt - a pinch
Oil - 1 tsp

Potato filling

Potatoes - 2 Medium size
Cumin seeds(powdered) -1/4 tsp
Green chillies(chopped)- 2-3
Ginger(Grated)- 1/4 tsp
Garam Masala - 1/4 tsp
Amchur Powder -1/4 tsp
Coriander(finely chopped)-1 tsp
Salt to taste

Method:

Dough: Mix flour, salt and water together to make soft dough. Knead the dough for a few minutes on a lightly greased surface to make smooth dough.Set the dough aside and cover it with a damp cloth. Let the dough rest for 1-2 hrs.

Filling: Boil 2 medium potatoes(in a cooker or on Stove top).Once tender,remove from the water and let it cool down.Peel the skin off and mash the potatoes.Mix green chilies, cilantro, cumin seeds,ginger and salt to the mashed potatoes.Mix well.

Making paratha: Divide the dough and potato mixture into equal parts.The potato balls should be about 1 1/2 times larger than the dough balls.Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Roll them into a flat bread(like Chapattis. Heat the skillet on medium high.Place the paratha over the skillet.After a few seconds the Paratha will turn golden brown color.Spread some oil and flip it.Make sure its golden brown on both sides.

Cool the parathas on a wire rack so they don’t get soggy.Parathas can be stored for a day or two.You can reheat on a skillet or toaster oven.

Triple Berry Smoothie

2008-06-26T14:20:00.000-07:00

Berry smoothies are nutritional, contains vitamin C, vitamin E, antioxidants, and a lot of other nutrients as well. Berries combine with milk,juice,coffee and tea to make a smoothie. Berry Smoothie contains high level of antioxidants, vitamins C and E, and other nutrients.Berries provide natural sweetness, instead of adding sweeteners, you can add more fruit instead for a healthier smoothie.

Blueberry - high level of antioxidants and may be considered most nutritional berry.

Raspberry - sweet taste along with vitamin C, vitamin E, and a good weight loss supplement.

Blackberry - Antioxidant,Vitamin C and Fiber.

Ingredients:

Blackberries- 1/2 cup
Blueberries- 1/2 cup
Raspberries- 1/2 cup
Banana- 1
Yogurt- 1/2 cup
Milk(fat free)- 1 cup
Ice cubes- 1/2 cup
Protein powder- 1 tsp(Optional)

Method:

Blend the banana, ice, yogurt, milk, and the berries together until a smooth drink is formed. Pour into a cup and enjoy a healthy smoothie.

Kodabale

2008-06-19T11:54:00.000-07:00

Kodabale is one of the favorite evening snacks enjoyed by the people of Karnataka with a cup of strong filtered coffee.They are spicy,crispy round snacks.

Ingredients

Rice flour- 4 cups
All purpose flour(maida)- 1 cup
Huragadale powder(putani) -1/4 cup
Red chillis powder- 3-4 tsp
Turmeric powder- 1/4 tsp
Jeera - 2 tsp
Om- 1 tsp
Fresh Coconut grinded -1/4 cup
Hing- a pinch
Sesame seeds- 1 tsp
Curry leaves(powdered)- 1 tsp
Hot oil- 2-3 tbsp
Oil to fry
Salt to taste

Method

Fry Rice flour,maida and putani powder for a few minutes until the flour gets hot when you touch it.Keep it aside to cool.Now add red chillis powder,turmeric,jeera,Om,sesame seeds,curry leaves,salt,hing,coconut to this and mix thoroughly.Add hot oil to this mixture and mix again.Add water and make a soft dough.Knead well.Take a small lump of dough and roll on a chapati maker(chapati mane) or a stainless steel plate inverted with a drop of oil on it(so that the dough will not stick to the plate).Roll the dough into a long noodle shape and then turn into a round ring shaped like a bangle.Heat oil and fry these bangles to golden brown color.Drain on a paper towel. Enjoy your Kodabales.

Store in an airtight container after it cools down...If there are any leftovers :)

Besan Dhokla

2008-06-11T14:59:00.000-07:00

Dhokla is a Gujarati delicacy.There are various kinds of Dhoklas.This is one of the best tea time snack.It has a unique sweet,sour and spicy taste.Hope you all enjoy :)

Ingredients

Besan- 2 cups
Buttermilk- 4 cups
Baking powder- 1 tsp
Green chillies- 4
Mustard seeds- 1 tsp
Oil- 2 tbsp
Curry leaves- 4-5
Coconut freshly grated- 4-5 tbsp
Coriander leaves- Chopped- 3-4 tbsp
Salt to taste
Sugar- 1 tsp
Lemon juice- 2 tbsp

Method

Mix Besan in the buttermilk. Add finely chopped green chillies,baking soda and cover it. Keep aside for 3-4 hours. Before preparing add sugar, salt and lemon. Mix well. Transfer the mixture to a deep, greased plate. Steam this mixture in a pressure cooker(just like the Idlis) for 15-20 minutes.
Heat oil in a kadai. Add mustard seeds, Curry leaves and 2-3 sliced green chillies.
After it cools down, take out the Dhokla from the plate,spread the seasonings on the dhokla and cut it into desired shapes. Take it out in a tray and garnish with chopped coriander and grated coconut.

Serve hot with coconut chutney or coriander chutney.

My First Award -Yummy Blog Award

2008-05-30T13:35:00.000-07:00

I received the Yummy Blog Award from Skribles.I really appreciate the recognition I have received.

Some of my favorite recipes are:

Akki Rotti

Onion Uttapam

Gulab Jamun

Badam Halwa

I would like to pass this award to:

Rosh of Indian Food Kitchen Blog
Apar of Shakhari Saapadu
VKN of My Dhaba

Congratulations and pass on the yummy blog award

Moong Usal/ Hesaru Kaalu Usali -- Beans N Lentils

2008-05-09T12:02:00.000-07:00

Ingredients

Green Moongdal- 1 cup
Grated coconut- 1/4 cup
Green chillies- 3-4
Ginger grated- 1/2 tsp
Coriander leaves-1 tsp
Curry leaves-3-4
Lemon juice-1 tbsp
Salt to taste
Sugar-1/2 tsp

For seasoning

Oil- 2 tbsp
Mustard seeds- 1/2 tsp
red chilli-2-3
Turmeric powder-1/2 tsp
Hing- a pinch
Black pepper powder-a pinch

Method

Pressure cook(3 whistles) Moongdal with 1 1/2 cups of water.Grind green chillies,ginger,coconut in a blender with very little water.Take a pan,heat oil.Add mustard seeds,red chillis,turmeric,hing,pepper powder,curry leaves. Add the ground mixture to this and fry for 2-3 mins.Now add the cooked Moongdal,salt,sugar,cover the pan with a lid,simmer for 10-12 mins.Add Lemon juice and garnish with coriander leaves.Mix well. S
Serve with Rice,Chapatis.You can also eat as a snack with tea or coffee.

I am sending this entry to Jugalbandi's CLICK MAY 2008, Beans n Lentils event

Instant Mango Pickle

2008-05-05T13:40:00.001-07:00

Pickles form an integral part of our Indian meal.We make variety of pickles from fruits and vegetables.Its an ancient art of food preservation.During summer season in India all the families are busy making variety of pickles, Appalams and Sandiges.All kinds of pickle is relished in our family.Meal is not complete without pickles.

Ingredients

Raw Mango(cut into small pieces)-1
Red Chilli powder- 2 tbsp
Fenugreek seeds powder-1/2 tsp

For Seasoning

Oil- 3 tbsp
Mustard seeds-1 tsp
Hing- a pinch
Turmeric powder-1/4 tsp

Method

Cut the Mango into small pieces.Add salt,chilli powder and fenugreek powder.Make seasoning and pour the tempering into the mango mixture.Mix well.You can serve after 2-3 hrs.This pickle stays for a week without refrigeration.

But i am sure it wont last that long :)

My entry for Arundati's event WBB#22-Mango Madness

Raw Mango Chutney

2008-05-05T13:23:00.000-07:00

Ingredients

Green Raw Mango(cut into pieces) -1
Grated coconut- 1/4 cup
Jaggery -1 tsp
Tamarind juice- 1 tsp
Coriander leaves- 1 tbsp
Turmeric powder- 1/2 tsp
Salt to taste
oil-1 tsp
Channa dal-1 tbsp
Fenugreek seeds- 1/4 tsp
Cumin seeds- 1/2 tsp
Red chillies- 2-3
Curry leaves-4-5
Hing a pinch

For Seasoning:

Oil- 1 tbsp
Mustard seeds-1/2 tsp
Red Chillies- 2-3

Method:

Fry channadal, fenugreek, cumin till light brown.Then add red chillies, curry leaves, asafoetida, grated mango and fry for 3-5 minutes.
Combine fried mixture, coconut, jaggery, tamarind, coriander leaves, turmeric, salt in a blender and blend till smooth without adding water.

Heat oil in a pan, add seasonings when it starts to split, pour it over the chutney and mix well.
Serve with Rice,Chapatis,Dosas....Those who like sour and tangy taste with the bread can make a bread sandwich.

This is my entry for Arundati's WBB-Mango Madness

Steamed Channadal Dumplings/Nucchina unde

2008-05-03T11:44:00.000-07:00

Nucchina Unde is one of the traditional recipes of Karnataka.You can eat as a snack with chutney.You can also make Sambhar along with other vegetables(It is called Sandige huli or Unde Huli)Nucchina Unde can also be put in Majjigehuli.It tastes awesome.Hope you all enjoy!!!

Ingredients

Channadal/Bengal gram- 1 cup
Green chillies- 3-4
Grated ginger(grated)- 1 tsp
Cilantro- 3 tsp
Lemon juice- 1 tsp
Salt

For seasoning

Oil- 2 tbsp
Mustard seeds- 1 tsp
Hing-a pinch
Turmeric powder- 1/2 tsp

Method

Soak the channadal in water for 3 hours and drain.Grind to a coarse batter with green chillies and ginger without adding any water.To this batter add salt,seasonings,lemon juice and cilantro.
Shape the mixture into small balls, (like oval shape) flatten them slightly.
Arrange them in idli stand or cooker container and steam them for 10-15 minutes.

P.S. Also you can add Pudina/Mint leaves (washed and saute in oil) and grind along with other ingredients.

Amaranth /Dantina soppina Chutney

2008-04-30T08:14:00.000-07:00

Amaranth/Dantina soppu is highly nutritious. The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk.

This Chutney is very simple,tasty and easy to make.

Ingredients

Amaranth leaves(chopped finely)- 1 bunch
Green chillies- 5-6
Tamarind juice-2 tsp
Sugar- 1/2 tsp
Salt to taste
Oil-1 tsp

Seasoning
Oil-2-3 tsp
Mustard seeds-1 tsp
Urad dal- 2 tsp
Red chillies- 2-3
Hing-a pinch

Method

Wash and cut the Amaranth leaves.Take a pan, pour little oil, add green chillies,cut Amaranth leaves and fry for 2-3 mins till the leaves get wilted.Let it cool.
To this add tamarind juice,sugar,salt and grind without adding any water.
Add seasoning to this mixture and mix well.

Serve with Rice,chappati,parathas,Bhakri(jowar rotis)