Thursday, March 27, 2008

Aloo Gobi Muttur and Methi Paratha

Aloo Gobi is one of my favourite dish.I came across this recipe when I googled for Aloo Gobi.After watching the video by Manjula Aunty, I instantly made it.Thankyou Manjula Aunty for this lovely and authentic Aloo Gobi recipe.Only different I have done is added peas to my recipe.

Ingredients for Aloo Gobi Mutter

Peas-1/2 cup
Oil-3 tbsp
Hing-a pinch
Cumin seeds-1/2 tsp
Green Chillies-2 nos
Bay Leaves-2 nos
Red Chilli powder-1/2 tsp
Turmeric-1/4 tsp
Coriander powder-1/2 tsp
Mango powder- 1/2 tsp
Ginger grated-1/2 tsp
Salt to taste

In a kadai heat oil.Add cumin seeds until they sizzle.Add Hing,Bay leaves,green chillies.Fry for a minute.Make a paste of ginger,turmeric,red chilly powder,coriander powder with little water.Add to the kadai.Fry until the water evaporates and oil leaves in the sides.Now add cut potatoes, Gobi florets, Peas and salt.Mix well.Cover and simmer.It takes about 15mins to cook.Finally add Mango powder and cilantro.
Serve with rotis,chapatis,parathas.

Ingredients for Methi Paratha

Whole wheat flour-2 cups
Gram flour-2 tbsp
Methi- chopped finely-3/4 cup
Garam masala-1/4 tsp
Green chillies-finely chopped-2
(You can also use red chilli powder)
Turmeric-1/4 tsp
Curd-1 tsp
Butter melted-1 tsp

Mix all the ingredients in a large bowl.Add enough water to make a stiff dough.Cover and set it aside for 1-2 hrs.Heat the griddle over a medium heat. Place one paratha in the hot griddle, cook for few seconds.Turn the paratha over and brush with oil. Cook for few minutes, turn paratha over again,and brush with oil and fry a few more minutes or until it is crisp and brown on both sides.
Store in an air tight container or wrap in aluminium foil.

Tuesday, March 25, 2008

Bisi Bele Bhat

Rice -2 cups
ToorDal-2 cups
Mixed vegetables-2 cups
(beans, carrots, bell pepper, ridge gourd, turnip, peas, wintermelon, Avarekai)
Onion chopped-1(optional)
Tomato Chopped-1
Tamarind juice-1 1/2 tbsp.
Jaggery- 1 small piece
Curry leaves-6-8
Ghee or butter-2 tbsp
Coriander leaves-1 tbsp. chopped
Salt to taste

For Masala:
Ghee-1 tsp.
Bengal gram-1 tbsp.
Black gram-1 tbsp.
Coriander seeds-1 tbsp.
Poppy seeds (gasagase)-1 tbsp.
Grated copra -1/2 cup
Dried red chillies-8-10
Cloves-3 nos
Nutmeg-a small piece
Cinnamon stick-1

For seasoning
Peanut Oil-250gms
Mustard seeds-2 tsp
Red chillies-4-5
Turmeric-1 tsp
Hing-A pinch
Cashew nuts-8-10


Heat ghee in a pan, Roast each of the masala ingredients until golden brown.Keep it aside until it cools.Add   dry coconut and  grind to a smooth paste with water. Set aside.
Wash Toovar dal and put it in a thick sauce pan with water, a tsp of oil and turmeric and cook.After the dal  is cooked add onions, vegetables and allow it to cook. Add rice after the vegetables are half cooked.
Stir frequently...add water if required. After the rice is almost cooked add the ground paste, tomato, tamarind juice, salt, jaggery, curry leaves. Mix well while you keep stirring.Allow it to boil.Add the seasoning.(Be generous on oil for seasoning)
Simmer for 10-15 mins.Garnish with coriander leaves.

Serve hot with Raita,Applams,Sandige,Balaka Chillies,Potato Chips....Enjoy

2) You can make Rice(with less water) and Dal(not too soft) seperately in the cooker and mix with the boiled vegetables and later add Tamarind juice,jaggery,Sambar powder and coconut mixture,salt.Finally add seasoning.Mix well and let it boil for 10mins.

Monday, March 17, 2008


An easy recipe for a tasty,crispy Chakkalis

Green gram/Hesaru bele -1 cup
Rice flour-4 cups
Butter(melted)-2 tbsp
Jeera-2 tsp
Sesame seeds-2 tsp
Red Chilli powder-2-3 tsp
Hing-a pinch

Pressure cook the Green gram dal/hesarubele with 2 cups of water.After it is done mash it nicely into a paste(you can use a mixie to do this).To this add Rice flour,Butter(melted),Jeera,Sesame seeds,Red chilli powder,Hing.Use very little water and make a dough.With the help of Chakkali press make chakkalis.Deep fry in hot oil till golden brown.Drain on paper towel.

Friday, March 14, 2008

Potato,Onion Rasa Palya

This curry will come to your rescue when you discover that you have run out of vegetables in your refrigerator.

Potatoes-2(medium size)
Tamarind juice-3 tbsp
Coconut grated-1 tbsp
Jaggery- 1 inch piece
Coriander leaves
Rasam powder-1 tsp
Salt to taste

Peanut Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Red chilli-2-3 broken
Turmeric-1/2 tsp
Curry leaves-4-5

Cut the potatoes in triangular shape(You may cut in any shape)and the onions lengthwise.Take a pan.Add Oil and other seasonings.Add Onions and fry till golden brown.Now add the potatoes and add a cup of water.Close the pan with a lid.Let the potatoes become tender.Now add Tamarind juice,jaggery,Rasam powder,salt and coconut grated.Let it boil for 5 mins.Mix well and garnish with Cilantro/Coriander leaves.Serve with Chapatis.
I will be sending this recipe to Sia's 'Ode to Potatoes'

Tuesday, March 11, 2008

Majjige huli

Budhkumbalkai/Winter melon- half kg (cut into pieces)
Butter milk or Plain yogurt-1 cup
(I have used home made yogurt with whole milk)
Sour Cream-2 tbsp
Salt to taste
Lemon Juice(optional)

For Seasoning:
Mustard seeds-1tsp
Jeera-1/2 tsp
Black gram-1/2 tsp
Red Chillies-1-2
Cinnamon powder-a pinch
Black pepper powder
Turmeric-1/2 tsp
Hing-a pinch
Curry leaves-8-10

Bengal gram 2 tbsp.(soaked in water for 1 hour)
Coconut(grated)-1/2 cup
Coriander seeds powder-2 tsp
Cumin seeds powder-1 tsp
Green chillies- 5-6
Ginger(grated)-1 tsp.
Chopped coriander leaves-1 tsp.


Grind all the masala ingredients with water to a fine paste.

Boil the Boodh Kumbalkai with water until soft. Add the ground paste and bring it to

boil for 10 minutes.Add yogurt,sourcream and boil for 5 mins.

Heat oil in a pan, add all the ingredients of the seasonings mentioned above.Stir

into the Majjige huli mix.Garnish with coriander leaves.

Serve with rice.You can also have this with Ragi Mudde(Ragi Ball)

If the curd is not sour you can enhance the taste by adding little Lemon juice at the very end.

You also make Majjige huli with other vegetables like Cucumber,Mulangi(Radish),Mangalore cucumber,Dantina soppu(Amaranth leaves),snake gourd(padaval kai)
It tastes Yummy with any of these vegetables.

Thursday, March 6, 2008

Shavige Payasa/Vermicelli Kheer

Payasa or Kheer is a traditional Indian sweet. This sweet is a real treat on special occasions such as birthdays, marriages, or festivals. Hope you guys can experience the wonderful taste of this popular dessert.
This vermicelli is hand made by my Aunt.The main ingredient is semolina(small rava)made into a dough.They draw a thread like from the dough and then dry it on a wooden rod.It is more of a technique that is perfected over time, and you can control the thickness of the vermicelli. Of course, you get machine made, commercially available vermicelli as well.

Vermicelli- 1 cup
Milk(Whole)- 2 cups
Sugar- 1/2 cup
Ghee- 1-2 tbsp.
Cardamom powder- 1/2 tsp
Saffron(strands)- 1/2 tsp
Cashew nuts(chopped)-1 tbsp
Raisins- 1 tbsp
Almonds(chopped)-1 tbsp

Heat ghee in a pan, fry Cashews, Raisins, Almonds till golden color. Remove from the heat and set aside.Heat remaining ghee in a pan, add vermicelli and fry until brown.
Boil milk, add vermicelli and simmer until the vermicelli is tender. Add sugar, cardamom powder, saffron and nuts.Mix well and remove from the heat.
Serve hot or cold.You can also garnish with pistachios.
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