Brindavan--Pure veg karnataka recipes

Father's Day & a very creative guest post

2010-06-11T10:58:00.010-04:00

Father's Day is a day honoring Fathers and celebrating fatherhood, paternal bonds, and the influence of fathers in society. It is celebrated on the third Sunday of June in 55 of the world's countries and on other days elsewhere. It complements Mother’s Day , the day honoring mothers. (courtesy: wikipedia)

In countries of Hindu tradition, the western-inspired Father's Day is celebrated on the new moon day (Amavasya) during late August or early September, to fit the existing Hindu worship of fathers. This is common among countries with Hindu majorities like in Nepal.

When I think of Father’s day, this beautiful poem which I came across a while ago comes to my mind (author: unknown)

What Makes A Dad
God took the strength of a mountain,
The majesty of a tree,
The warmth of a summer sun,
The calm of a quiet sea,

The generous soul of nature,
The comforting arm of night,
The wisdom of the ages,
The power of the eagle's flight,

The joy of a morning in spring,
The faith of a mustard seed,
The patience of eternity,
The depth of a family need,

Then God combined these qualities,
When there was nothing more to add,
He knew His masterpiece was complete,
And so, He called it ... Dad

If you are looking for giving a creative gift this year, here is one idea from a very creative guest who has willingly shared his ideas and creativity with Brindavanrecipes.

About the guest Author;
Matt is obsessed with neckties and runs http://www.tiepedia.com/. His longest streak of consecutively wearing a tie is 2 years and 5 days! (Don't worry they were different ties) He loves life, his family, his heaven, and his sports (golf, basketball and college football)."

Not Your Ordinary Father's Day Ties

It may surprise some of you to hear what I am about to say, but it must be said. Not all guys want a tie on Father's Day. GASP! I know, I know, it sounds crazy... and I certainly am not one of those guys, but apparently it's true.

Listen to what Joseph Hurtado has to say, "there are only two types of men: those who hate ties, and those who grudgingly accept them as part of the job."

Blasphemy as far as I am concerned, but if you're Mrs. Hurtado you may want to think twice about getting Joseph a tie for Father's Day. How about baking him a delicious necktie cake instead? I don't think many men could resist that. Here are some sweet examples for you to consider! (Congrats to the cake artists who created these!)

Original source

Original source
original source

A guest post on Diabetes & Healthy eating- by Patricia Harris

2010-05-25T13:51:00.005-04:00

Most of us are aware of "Diabetes" which is a chronic (lifelong) disease marked by high levels of sugar in the blood & its effects. A healthy balanced diet is such an important factor in controlling and managing this ailment. I want to thank Patricia Harris for sharing some insight on diabetes & healthy eating with Brindavanrecipes.

We would appreciate your thoughts/comments/any stories you would like to share in managing this disease and tips that will help others.- Thanks.

Background on the author

Patricia Harris writes for the www.diabeticmenus.org. Her personal hobby web log aimed at ways to eat healthy in order to avoid and manage diabetes.

If You Really don't Keep away from Type ii diabetes Now, Probably will Hate Yourself Later.

Type 2 diabetes is easily the most common kind of diabetes. Many Americans appears to have been diagnosed with diabetes type 2 symptoms, and much more are unaware they're at high risk. Some groups have a higher risk for developing type 2 diabetes than others.

Type 2 diabetes is much more common in African Americans, Latinos, Native Americans, and Asian Americans, Native Hawaiians along with Pacific Islanders, in addition to aged people.

In diabetes type 2, either one's body won't produce enough insulin or the cells ignore the insulin. Insulin is necessary for your body to use glucose for energy.

Once you eat food, the body reduces all the sugars and starches into glucose, that is the essential fuel for the cells in your body. Insulin takes the sugar from the blood into your cells. When glucose accumulates in the blood rather then going into cells, it can result in diabetes complications. You've the capability to boost and protect your overall health. With proper nutrition and physical exercise and making good life style choices (like not smoking), you can feel better, stronger, and healthier, and can decrease your risk of diseases like cancer, diabetes, heart problems and heart stroke.

What is actually Healthy Weight?

There's a good way to discover in case your current weight puts you in danger of developing serious diseases. Go to www.diabetes.org/bmi and consider the Body Mass Index (BMI) test.

The outcomes will help you decide if you need to give consideration to your weight. Better You consume, The Better You experience

Below are a few basic guidelines to help you and your family make healthier food decisions.

* Eat plenty of vegetables and fruit.
* Choose wholegrain foods over processed grain products.
*Try brown rice rather than white. Substitute whole wheat grains bread for white.
* Eat fish “ three times a week.
* Select leaner cuts of meat like those that end in "loin."
* Remove the skin from poultry and turkey.
* Eat non-fat dairy
* Drink water and calorie-free non-carbonated beverages.
* Use liquid oils for cooking rather than solid fats.
* Reduce high calorie snacks like chips, cookies, cakes, and regular frozen goodies. Find baked chips and reduced calorie snacks. Or have a bit of fruit instead.
* Watch your serving sizes. Even a lot of "healthy" food could potentially cause fat gain.

Tips:

* Compare labels of similar foods, then opt for the one with smaller amounts of saturated fat, cholesterol and sodium.
* Adults should consume lower than 2400 mg. of sodium everyday. If you have high blood pressure, it is best to prefer even less.
* Try adding spices and herbs within your cooking to substitute for salt for enhancing flavor.
* A bit of Workout Goes further Anything that gets you up and moving is wonderful for you.

Here's what it could do:

* Reduce your risk of developing diabetes type 2
* Reduce your risk of heart disease and stroke Lower hypertension and cholesterol
* Reduce blood glucose (sugar) levels if you have diabetes, that may lower your risk of developing diabetes-related complications
* Alleviate stress *
*Allow you to slim down
* Provide you with more energy
* Help you sleep better *
* Build stronger bones and muscle mass

You don't need to visit a gym, play sports or use fancy equipment. Of course, you must discuss with your medical professional prior to starting any exercise regimen.

For those who have Diabetes. Maintaining a healthy diet and staying active are more important if you have diabetes. Well-balanced meals may help keep your glucose (sugar) level as near to normal as possible. Being active also helps you reduce blood glucose.

In case you increase your physical activity levels, you may be able to take less insulin or diabetes pills. For anyone who is very inactive, have heart disease or perhaps history of foot ulcers, talk to your doctor about safe exercise for you. Check your blood glucose before exercising. If it's under 100 mg/dl, eat some fruit, crackers or have a glass of milk or juice.

Check it again after exercising to learn how your blood glucose reacts to workout. Bring a snack if you'll be active for some hour.

MEC: Sweets 'n' Savouries ROUND UP & an Upcoming event...

2009-12-07T21:03:00.028-05:00

Dear Friends!!! :) Hope all is well at your end and the spirit of the holiday season has kicked in. Hope you all had a wonderful Thanks giving..... !! The round-up for the "MEC :Sweets ‘n’ Savouries”" is ready .... Thank you a ton for participating and sending in your lovely delicious entries. Here are all the yummy entries.

A New Event: I will be starting an event called "Herb ‘a’ Month" where I will be posting the name of a Herb on my blog on the first of every month and looking forward for any entries which uses this herb by the end of the month. Please let me know if any of you would be interested in hosting this for any months for 2010 with your favourite herbs. You can send an email to Brindavans@gmail.com

MEC: Sweets 'n' Savouries Round-Up

Microwave Poha Chivda by Cham from http://spice-club.blogspot.com/2009/11/microwave-poha-chivda.html

Pasta Payasam by Priya Srinivasan from http://enveetukitchen.blogspot.com/2009/10/microwave-pasta-payasam.html

Microwave Pumpkin & Coconut Halwa by PriyaSuresh from http://priyaeasyntastyrecipes.blogspot.com/2009/11/microwave-pumpkin-n-coconut-halwa.html

Badamhalwa by Anu Venkat from http://anuradhavenkatesh.blogspot.com/2009/11/badam-alwa-in-15-minutesmicrowave-dish.html

Gummadikaya Halwa/Wintermelon Halwa by Suma Gandlur from http://veggieplatter.blogspot.com/2009/11/winter-melon-halwa-gummadikaya-halwa.html

Micrwave Butternut Squash and Barley Kesari by PriyaSuresh from http://priyaeasyntastyrecipes.blogspot.com/2009/11/mw-butternut-squash-barley-kesari.html

Micrwave Beetroot Halwa by Priya Srinivasan from http://enveetukitchen.blogspot.com/2009/10/microwave-beetroot-halwa.html

Gajarpaak by Priya Srinivasan from http://enveetukitchen.blogspot.com/2009/11/gajarpaak-microwave-version.html

Microwave Besan Ladoo by Srivalli from http://spicingyourlife.blogspot.com/2009/11/microwave-besan-ladoo.html

Chaaler Payesh (Rice Kheer) by Malini Basu from http://malini-recipe.blogspot.com/2009/11/chaaler-payesh-rice-kheer.html

Carrot Halwa by Lissie from http://saltandspice.org/2009/11/23/microwave-carrot-halwa/

Green Peas Chayote Adai –Pancake by Kamala Bhoopathy from http://www.cookatease.com/green-peas-chayote-adai-pancake

Baked Mutsu Apples by Susan from http://thewellseasonedcook.blogspot.com/2009/11/all-about-eve-baked-mutsu-apples.html

Vermicilli Kesari by Radhika from http://ticklingpalates.blogspot.com/2009/11/semiya-vermicelli-kesari.html

Announcing Microwave Easy Cooking: Nov Event (Theme: Sweets 'n' Savories)

2009-11-01T13:01:00.004-05:00

Microwave Easy Cooking November Event

Dear Friends,

It is my turn to host this months Microwave Easy Cooking event started by Srivalli from Cooking4AllSeasons..Due to many impending festivals and holidays, I thought the theme of Microwave Sweets 'n Savories would be perfect...

This is an invitation for all the food lovers, wanting to use Microwave for cooking to participate in this Event.

Here are some details & rules around this event:

1. Cook any item based on the Microwave Sweets 'n' Savories theme in a Microwave and post it on your blog from now till the last date of the month.

Note: Posts on Safety, Tips and other things related to Microwave cooking are also most welcome.Multiple recipes are permitted and Recipes submitted to other events are also permitted. Recipes from archives can be accepted ONLY if updated as current posts. Again since this is a microwave special , assistance with other kitchen gadgets can be used but absolutely 'NO' cooking should be done on a stove top.2. Add a link back to this event announcement, and feel free to use this logo:

2. Please send me an e-mail to Brindavans@gmail.com with the following info.

* Subject Line: MEC : Sweets 'n' Savories

* Your name

* Your post link

* A picture of the dish.

4. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

5. Deadline is November 30 of the Month and the round up will be posted during the first week of following month.

6. Kindly link your entry to the Announcement page as well.

Looking forward to all the delicious entries for making this event a success. Thank you all in advance...

--Paru..
(www.brindavanrecipes.blogspot.com)

Halbai/Nampalaka/Sweet Rice-Coconut Fudge

2009-10-25T21:51:00.006-04:00

Halbai- A sweet Rice Fudge

Halbai is a very simple and delicious sweet generally made in different parts of Karnataka. It is also known by the name 'Nampalaka'. This needs only 3 basic ingrediants and the results are amazing. It has a texture like a fudge and quite tooth friendly due to its soft texture. This sweet always reminds me of my beloved late grandfather who luved this sweet and often requested my grandmother to make it. I made this sweet in fond memory of him.

Here is what you need:

1 cup white rice( soaked for 3hrs)

1/2 cup fresh grated coconut

3/4 cup grated jaggery

1/2 tsp cardamom powder

Method: Grind all the 4 ingrediants with little water to a fine paste. Take a heavy bottom kadai and add the paste and keep stirring on a medium flame for 6-7minutes till the mixture caves in together and starts to harden. Pour this on a greased flat pan. When warm, cut into pieces and serve.. Since it has coconut, it can be refrigerated and stored up to 3days.

A peek at my garden...

2009-10-23T11:31:00.008-04:00

My little Garden

Friends..here is a small peek at my garden. Roses graced my garden this year. This was the first year I planted roses. Have some everyday veggies including zuchini, cucumbers, serano peppers, jalapeno peppers, okra, mint, lavender and varieties of tomatoes.. I had pints of blueberries and apples growing this time..

Would love to hear from you about any gardening experiences or tips...

Bise Bele Bath / Spicy vegetable Rice

2009-10-23T11:11:00.003-04:00

Bise Bele Bath is a authentic Karnataka speciality. It is a spicy flavourful rice dish with an array of vegetables and blend of aromatic spices cooked to perfection with rice.. Here is how you make:

Here is the recipe..Enjoy..
You need:
cups mixed vegetables (carrots, beans, peas, 1 potato, 1/2capsicum, cauliflower)
1 medium sized tomato chopped
1.5 cup toor dal washed
1tsp turmeric
1 tsp tamarind juice/lime juice
For seasoning:2tbsps ghee/oil-ghee mixture, a few cashews (optional), 2 dried red chillies,, 1tsp mustard seeds, ½ tsp hing (asafetida), 1tsp jeera, 1 sprig curry leaves
2-3tbsps Bise bele bath powder (MTR bise bele bath powder/paste is quite good if you can get access to that.)
Boiled white rice 1.5 -2cups

In case you do not have this powder, here is a trick that might help you. Grind Sāmbhar powder with some cinnamon (1/2” piece) and 2 cloves.

Method: Pressure cook vegetables and dal together with plenty water and turmeric till dal is well cooked. In a big pan, add the boiled dal-veggie mixture, to this add the boiled rice. Make sure the content of rice is less than the dal mixture and adjust the water accordingly. Let it be watery as the more it boils the more it thickens. Now add the chopped tomato and mix. The trick to knowing when this is complete is that the tomato should be boiled well. Add tamarind paste/lime juice; add salt per your taste. Now add the Bise bele bath powder and mix well. You can adjust the spice level based on your individual need. Close the lid and let it boil well in a medium flame for about 5-8 minutes till everything comes together. Finally in a separate pan, add ghee, when it is hot add mustard till it splutters. Now add the rest of the ingredients and switch off the heat. Add this to the bise bele bath and mix well and serve with raita…

Barley-Hesarabele Payasa/ Barley-Moongdal Kheer

2009-08-24T22:33:00.003-04:00

Barley Moongdal Payasam
Barley is not a very common cereal grain used on a daily basis. However, it is a very healthy grain containing lots of essential amino acids used to control blood sugar and cholesterol. In fact Barley is prescribed for many stomach related ailments. Here is a very delicious Payasa/Kheer made with barley . This is absolutely delicious and very simple to make.
You need;
1 cup barley soaked for 2-3 hours in clean water
Boil the soaked barley for 5mins in boiling water and let it stand for 30minutes. Each grain absorbs all the water and plumps up and ready to use.
Boiled Moongdal -1/4 cup
Jaggery1/2cup
a pinch of saffron
cardamon powder- 1/2tsp
1/2 cup milk
Sugar cane pieces (optional)
Coconut pieces(optional)
To make
In a thick kadai, heat jaggery with 1/2 cup of water till it melts. To this add the boiled Barley and moong dal till its all mixed well. Boil for another 5minutes. Add saffron, cardamom powder and milk and boil for a minute or two. Finally add the coconut pieces and sugar cane pieces and mix well. Serve this warm or chilled.

Usli/Sprout Salad/Sprout kosambari

2009-03-22T11:47:00.004-04:00

Kaalu Usli/Sprout Salad
Sprouts are known for their nutrition. Almost any variety of whole lentils, beans can be sprouted with moisture and little heat. Here is a very colorful Sprout Usli which is healthy, tasty and extremely simple..

You need:
1 cup of mixed sprouts( I have used moong sprouts and channa dal sprouts)
1 serano pepper slit ( or use a regular green chilly)
1tbsp lime juice
1tbsp grated fresh coconut
a pinch of jeera powder
To season:
1tsp oil, 1tsp mustard seeds, 1/2tsp urad dal, 1/2 tsp channa dal, a pinch of turmeric
In a pan, prepare the seasoning and when this cools, add the fresh sprouts, coconut, lime juice and jeera powder and toss well till it is well coated. Serve this with other veggies or eat as is..

To sprout: Soak moong dal, whole channa dal overnight with clean water. In the morning, drain and place this in a dark vessel. Cover this with a wet tissue paper or wet muslin cloth. Keep it in a dark warm place for atleast 10hrs. Refrigerate the sprouts and use as needed.

Kempu Menasinakai Tokku/Red chilly pickle/ koravi karam

2009-03-14T19:37:00.009-04:00

Red Chilly Pickle

Menasinakai Tokku/ Red Chilly Pickle/Tokku/Koravi Karam
This is another classic recipe from my grandma's kitchen. Whether it is in Karnataka or Andhra, this Tokku is very famous and a great relish for spicy food lovers.

You need;
1 cup ripe red chillies ( wash and pat dry)
1tbps oil (preferably seasame if you have or peanut oil)
Dry roast 1tbsp fenugreek seeds and powder
1tbsp dry coconut(optional)
1tsp tamarind concentrate
salt to taste
For seasoning: 1tsp oil, 1tsp mustard seeds, 1/2tsp hing, a pinch of turmeric

Method:
In a kadai, heat oil till smoking and roast the chillies till they wilt and begin to charr (Take extra care not to keep your face close to the kadai as sometimes the chillies tend to burst.)
Allow this to cool,
In a mixer grind the chillies , fenugrrek powder, coconut, tamarind and salt without adding any water. Season this well with the mustard, hing and turmeric mixture and store it in airtight clean bottles.

Serve this with hot rice and ghee or chapati, rotti anything you like...

Churmuri/Churmuri Chat

2009-03-08T14:04:00.006-04:00

Churmuri /Churmuri Chat

Whether its Mandakki or Churmuri, dont we all love it..Churmuri is a light snack made with kadlepuri or Murmure..Cart vendors in karnataka sell this with roasted peanuts and other savouries mixed which is absolutely delicious..
To make you need
2 cups Kadlepuri/murmure/borugulu/marmaralu
1/2 cup fresh grated carrot
1/2 cup chopped red onions
1/4 cup chopped cilantro
1/2 cup roasted peanuts
1tsp lime juice
To season:
1tbsp oil, a pinch of hing, a sprig of curry leaves, 1/2tsp red chilly flakes or chopped green chillies
2 tsp menthyada hittu (optional)/ dalia powder

To make:
In a kadai, prepare the seasoning by heating oil and adding al the ingredients in the seasoning. Now add the grated carrot,roasted peanuts and mix well. Add lime juice and switch off the stove and let it cool. Mix the chopped onion.
To make churmuri: Mix kadlepuri with this masala and serve immediately.
To make churmuri chat: Take 3-4 small puris (Masala puri), add a tsp of the carrot mixture and serve..

Appe/Gunta Panganalu/Paniyaram with Hunasekai Thokku/chintakai Pachadi

2009-03-02T17:59:00.008-05:00

Gunta Panganalu

Appe/

“Appe” /”Gunta Panganalu”/ “Paniyaram” is authentic to every region in India. Whether it is made as a dessert or a savoury breakfast, its absolutely delicious and extremely simple to make with the right tools on hand.
Udupi region boasts of differents kinds of Appe, uddina appe, Bella-Bale Appe are served in most udupi homes as a breakfast specialty.

Here is my favourite Uddina Appe also known as Gunta Panganalu in Andhra served with delicious Hunase Thokku/Chintakai Pachadi.

To make Appe you need
1 cup washed Urad dal
1.5 cups washed long grain rice
2 big onions finely chopped
5-6 green chillies finely diced
1tbsp jeera
1/2tsp hing
1cup chopped cilantro (preferably with stalks)
1tbsps fresh grated coconut/coconut pieces (optional)
Salt- 2tsps
Method:
Soak the dal and rice for 4hrs. Grind the mixture to a very fine paste with little water and add 2tsp salt. The consistency should be that of idli batter. Ferment it overnight or for atleast 6-8 hours in a warm place.
Once it is fermented, mix all the other ingredients. Now apply oil to the Appe pan/ableskewer pan, add a tbsp of batter and cook till it is crisp and golden brown on medium heat. Now flip and cook the other side uncovered till it is crisp.
Serve this hot with chutney of your choice..

Hunase Tokku/Chintakai Pachadi:
1cup raw tamarind pieces with skin
½ cup green chillies
1tsp fenugreek powder
1/2tsp turmeric
Salt
Grind everything together and season with hot oil and mustard seeds with hing…

Jolada Rotti/Jonna Rotti with Avarekalu-Erulli Huli/Sambhar

2009-02-26T21:42:00.006-05:00

Who would not love the warm Jolada Rotti or Jonna Rotti with any special gravy for a warm wintery night??..Well, here is how you make a simple no fuss jolada rotti which is not very intimidating and an equally delicious Avarekalu-Erulli sambhar..

Jolada Rotti:
1cup Jowar/maize flour
1.5cups water

Take a heavy bottomed vessel and boil water. To this add the jowar flower close a lid. Switch off the flame after a minute. After2-3 minutes, mix the mixture well and cool a little till you can handle the mixture with your palm.
Since making unbreakable rottis takes years of skill, I always make palm sized rottis which I can comfortably handlewithout any breaks..
Wet your palms or even rub a tsp of butter or ghee. Take a golf ball sized mixture and knead well till there are no lumps and it is very smooth. spread it on one palm with the help of another hand. Shift this to a skillet on medium heat. The most important step to keep these rotis soft is to dip fingers in cold water and wet the top of the rotis. Now flip it when brown spots begin to appear and apply very little water on the other side and roast it till it is done.

Enjoy this with butter, Yennegai or any sambhar of your choice..

For Avarekalu-Erulli Huli/sambhar
Boil 1/2 cup toor dal and mash well.
Boil 1 cup ar Avarekalu-Erulli sambharvarekalu and 1/2 onion chopped into strings.
Grind
1tsp jeera
1/2 tsp hing
2tsps dhania seeds
1/4tsp pepper
2tsps sambhar powder of your choice
1tsp boiled avarekalu
1/2cup coconut
1tsp tamarind paste

Mix the ground paste with dall and the boiled avareklau and onion till all the flavours come togother. Add salt and season with hing,mustard and jeera..

Awards:

My friend Archy from http://www.archysrecipes.com/ has passed the 'You are a Sweet Heart' and the 'Circle of Friends' award which I have displayed on my side bar..Thanks for these awards Archy.. I would like to pass these to all my blogger friends who have visited and taken time to comment on this blog..

Malnadu Tarakari Saagu/ Vegetable Saagu

2009-02-23T22:05:00.003-05:00

Malnadu Saagu
This is a very famous saagu in the regions of Malenadu..This is very nutrious with lots of vegetables and with layers of flavour..This is served in small containers called 'doppe's made with leaves of kohlrabi/navkolu/Noolkolu/Navilkosu. This is traditionally served with hot puris/chapatis or can be even thinned down and taken as soup..

You need:
2 cups of vegetables (you can use a combination of kohlrabi/navilkosu, seemebadnekai/chayote, yam and carrots or any vegetables you like..) boil in a pressure cooker with little water or microwave with a cup of water till tender but firm.
1onion chopped
1tomato chopped
2 serano peppers slit(optional)
To grind:
1tbsp channa dal
1.5 tbsp urad dal
2tbsp dhania seeds
1inch cinnamon stick
3cloves
1moggu
2tbsp poppy seeds
5 green chilles
hand ful of mint leaves (optional)
2tbps dried coconut
1red chilly

In a kadai, heat a tsp of oil and roast all the ingredients over medium heat till they leave a good aroma and well roasted and make a powder.. This powder can be stored and used in other curries as well.
In a big thick vessel, heat a tsp of oil, add seasonings( mustard, jeera, and hing). Now add chopped onion and fry till translucent. Now add tomato and add a little salt and cook till the tomato is soft. Now add all the boiled vegetables with the water and mix well and boil for 5minutes. Now add 2tbsps of the ground masala powder, adjust the salt and boil till the desired consistency is reached.. ENJOY...

Avarekalu Rotti with Jawali kai kuttu palya

2009-02-17T19:38:00.002-05:00

Avarekai also known as Lilva bean or Cow Beans is a winter speciality..Generally harvested before Sankranti festival, this bean is very flavorful with a unique texture. In many parts of Karnataka, this bean graces many dishes ranging from Sambhar , dal, Upma, dosas, rottis, curries and even sweets.

Here is an authentic Rice bread made exclusively with avarekai and scallions. It is very delicious and very simple to make.

To make the Avarekalu rotti you need:
1 cup boiled avarekai beans ( if you cannot find it, you can use lima beans or any other beans u like. If you find the dried beans, just dry roast them till they pop and boil them). Boil with 2 cups of water and do not strain the water.
1 bunch of spring onions/scallions chopped
1 cup chopped dhania leaves/cilantro
2 medium red onions chopped
2 cups rice flour
1cup very sour yogurt
Green chilies –6-7
Red chilly flakes (optional)
Hing- 1tsp
1tbsp jeera/cumin seeds
A pinch of turmeric
Salt to taste
Grated coconut (1/2 cup)

Method: Mix all the dry ingredients first and then add all the vegetables and coconut. Finally add yogurt and mix into a chapatti like soft dough. Cover and let it sit for 15mins. Now take a flat pan and smear with oil so that it wont stick. Also rub oil on ur finger tips, take a big orange sized ball of dough and spread on the flat pan gently with ur fingers so that it is equally spread in all directions. Spread it as thin as possible. On a medium flame roast this so that it cooks well. Add a tsp of oil around. Once golden spots begin to appear, Take it off from the stove and serve with a dollop of butter/ghee and any playa you like.

Cluster beans/Jawali kai kuttu playa Typically Rotti is served with this authentic Palya which is very healthy and delicious..This dish can be made both dry as well as a gravy version.

You need:
2 cups of cleaned jawali kai/chikkadikai/cluster beans

Grind together
with ¼ cup water
1tsps besan
½ cup coconut
1 tsp jeera
A pinch o hing
4-5 green chillies
Seasoning: 1tbsp oil, mustard seeds, hing, curry leaves

Method: Typically kuttu playa is made by pounding the raw beans till its broken and mushy. But we can drop it in a mixer or a food processor and pulse it for a few secons to do the same process. Microwave this mixture for 7mins with very little water till the beans are cooked

Take a Kadai and add all the seasonins in the oil. Now add the ground paste and fry for 3-4mins till all the besan cooks well. If you need a gravy version you can add water at this point or else, add the cooked mushy beans, add salt and mix well for 2-3minutes and serve. This can also be eaten with rice or chapatti.

Akki Shavige / Spicy Rice Noodles/ Sarsvathulu

2009-02-06T17:08:00.003-05:00

“Akki Shavige” is a delicacy anywhere in Karnataka. People make this in many ways and no matter what spices you use, it tastes excellent. To make the Shavige itself is a big process but worth it. This is another favorite Udupi Tiffin generally served throughout the year. This dish is more special to me since it is unique from the regular Akki Shavige (Spiced Rice Noodles) and I am a big peanut fan... Try this simple dish and you will not be disappointed. It is Spicy, savoury, sweet and tangy..

You need:
2 to 2.5 cups boiled rice noodles (you can use the instant rice noodles if you wish)
1 chopped green pepper/capsicum
2 Serrano peppers chopped (you can use 5-6 green chillies instead)
1 medium onion chopped ( I prefer white or yellow onion for this one)
½ cup roasted coarse ground unsalted peanuts (Again use the store brought roasted peanuts if u wish, they taste equally great)
2 tsps Menthyada hittu (this is a spiced powder generally made by roasting different dals together and grinding it) –If you don’t have this, you may use the regular besan with a pinch of red chilly powder mixed in it.
Juice of a lime

For seasoning:
1tbsp oil (mix peanut oil or olive oil with coconut oil if u prefer for more flavor), 1tsp mustard, 1tsp jeera, 1tsp urad dal, 2tsp channa dal, a pinch of turmeric, 1/4tsp hing and a sprig of curry leaves.

Method:

In a kadai, heat oil and add mustard seeds. When it splutters add the rest of the seasonings and fry for a minute. Now when the dals turn slightly golden, add the green chillies and add onions immediately. Fry for a minute or 2 till they are translucent. We do not want to caramelize the onions. Now add the green pepper and fry for 3minutes till it gets slightly soft. To this add the besan or the menthyada hittu and mix well. Now add the peanut powder, mix well and cover the kadai with a lid. After 3minutes, mix everything well, add salt and now switch of the stove. Add the boiled noodles and make sure you mix very well. This is the most important step. Finally when all the noodles are coated with this peanut mixture, add lime juice and serve..

Traditionally this can be had with coconut chutney but tastes equally good standalone..

Enjoy & Let me know your comments..

Udupi Dhania Sambhar with Chutney Palya

2009-01-25T14:50:00.003-05:00

This is a very delicious and a simple vegetable udupi sambhar. When you need something comforting & are bored of using your regular sambhar powders, this is a sweet surprise.

Chutney palya is a very easy and nutritious palya which can be prepared in a few minutes. This goes well with sambhar and rice..

For Dhania Udupi Sambhar:
2 cups mixed vegetables
1 cup toor dal
To grind
2tsp regular sambhar powder (use whatever u have on hand, I have used MTR sambhar powder)
2tbsp coriender seeds ( do not roast)
1tbsp fresh grated coconut
1/4tsp hing
Grind everything to a paste using water.

2tsp tamarind paste ( or 1tsp tamarind date chutney)
salt
optional: 1tsp of coconut oil
Method:
Pressure cook dal with vegetables adding a pinch of turmeric with3cups water. In a kadai, add seasoning using a tsp of oil, 1tsp mustard seeds, a pinch of hing and a sprig of curry leaves. To this add the cooked vegetable dal mixture and mix well. Now add the ground paste, salt and a tsp of tamarind date chutney. I have used this since I like the sambhar a little sweet. This is entirely opitional. Bring it to a boil..Switch off the stove. Now add a tsp of coconut oil and mix well..
Enjoy this Udupi sambhar with steaming rice..

Chutney Palya
This is an extremely simple palya loaded with nutrition and a 2minute affair..To make this you need..
1package --cole slaw mix ( you can also shred cabbage, radish and carrot separately and mix them for this)
1tsp chutney powder ( you may use rasam powder if u like)
1/2 tsp dhania powder
seasoning
Method:
In a kadai, heat a tsp of oil. Add mustard seeds, 1tsp urad dal and a tsp of channa dal. Fry till they turn red. In a boil take 1/4cup of water and mix the chutney powder and coriender powder to this. Now add this paste to the seasoning and mix well. Add salt and mix. Now add the shredded veggies and mix well till it is well coated.
Cover the kadai with a lid and in a medium flame cook for 3mins. Remove the lid, add fresh grated coconut and mix well..
This goes well with rice or chapati..

Fire Roasted Yam/Sweet Potato

2009-01-07T21:06:00.003-05:00

Fire roasted Sweet Potato/Yam:

This is one of the most delicious cold wintery snack that is very healthy and equally filling...
For roasting directly under fire, you can use your fire place if you have one..This is a great way to enhance the flavour in your sweet potato. Another way of roasting is using charcoal. Place the sweet potato on heated coal for 15 minutes, toss it every 3-4 minutes to make sure the skin is getting charred and its heating equally on all sides..

To serve:
remove the charred skin which comes of very easily. Once fully done, the potato cuts like butter and yet retains its shape without breaking down. I generally serve this with rock salt and pepper or with honey..
Tip: You can mash this and use it for making raita, its an excellent accompaniment with any dish..

Chinese Vegetable Fried Rice & Sweet and Sour Vegetable

2008-12-21T18:50:00.004-05:00

Chinese Vegetable Fried Rice with Sweet & Sour Vegetables

This week was chinese food week at my place..We so very much wanted to eat our "Indian Chinese" specialities and I landed up making some of them..Here is a very easy version of this rice.
Chinese vegetable fried rice
1 cup long grain basmati or 1 cup jasmine rice I(I have used Jasmine rice here for added flavour)
1/4cup peas
1/4 cup finally chopped carrots
1/4 cup string beans chopped at an angle
1/4 cup corn (optional)
1 pack coleslaw (I have used the slaw with shredded cabbage, brocolli stems, brocolli florets)
Use any vegetables you have
bean sprouts (optional)
ginger juliennes 1tbsp
garlic finely chopped 1tbsp
1 bunch spring onions
1tsps soy sauce
2tsp red chilly sauce
1tsp green chily sauce
1tbps tomato ketchup
salt to taste
1tsp sugar
1tbsp oil

Method
First boil rice separately and allow it to cool..
In a big wok, add oil till it smokes, to this add ginger first and then garlic, keep stirring continously so that it wont burn. To this add the while onion portion of spring onions and mix well. Now add all the vegetables and fry for 3minutes in high heat. Add all the sauces, sat to taste and fry again till the veggies get a little tender..Adjust spice and salt to taste and mix rice well and fry again for 2minutes till everything mixes together..Garnish with spring onions..Serve this with Sweet and Sour vegetables..

Sweet and Sour Vegetables
This is my favourite chinese veggie dish. I always made it a point to eat this in shanti sagar whenever I visit Bangalore. Here is how you make it..

Ingredients:
1 bell pepper--chopped to big chunks
1 onion- chopped into big chunks
1 cup pineapple chunks (you can also use half a can of mixed fruits)
For sauce
1tbsp corn starch
1tsp ginger chopped
2tsp ketchup
1 cup water
2tsp soy sauce
salt to taste
1bunch scallions chopped for garnishing

Method: microwave all the vegetables and fruits for a few minutes till they r soft..
Mix all the ingredients for the sauce in a bowl. In a pan, head a tsp of olive oil. add the sauce mix and mix well. When the sauce starts thickening, add the boiled veggies. Adjust the consistency with the boiled water. Mix well..Garnish with scallions and serve with fried rice or noodles...

Menthya-Palak Thovve/Methi Palak Dal/Menthya-Palak Pappu

2008-12-16T21:49:00.001-05:00

Menthya-Palak Thovve

Menthya-Palak Thovve/Methi-Palak Dal
This is a very quick and easy recipe with loads of iron, fibre and protein..Try it when you need something very filling quickly..

Ingredients:
1bunch fresh Methi leaves
1bunch fresh baby spinach or regular spinach
3green chillies slit vertically
1/2cup toor dal
1/4 cup moong dal
1/2tsp red chillie flakes
1tsp turmeric
1clove garlic(optional)
1/2tsp amchur/1tsp tamarind pulp

To season
2tsps ghee, 1tsp mustard, hind, 1tsp jeera, 1/4 tsp methi seeds,

To Make

In a pan, roast the dals for a minute till a nice aroma comes. Pressure cook the dals with just enough water to cover them adding turmeric.
In another pan, add the seasonings and garlic. When mustard stops spluttering, add the green chillies and mix well. Now add the cleaned greens and mix well. Cover the pan for 2minutes. The greens wilt at this poin and leaves out water. Now add salt and cover for another 2minutes till the greens cook well.
To this, add the pressure cooked dals and mix everything well. Add little water for desired consistency. Finally add the chillie flakes and mix everything well for another minute and serve hot.
This can be eaten with white rice and ghee, or with rotis..

Honey Cake/Dil Pasand/Dil Khush...

2008-11-14T16:13:00.001-05:00

Bangalore Honey Cake, Dil Pasand and Dil Khush

For anybody staying in Bangalore, we all love our good old iyengar bakeries and their goodies. One of the most oldest and favorite bakery product is the Honey Cake and an equally enticing delicacy is the Dil Pasand/Dil Khush.. I am posting this recipe for the benefit of those people who have been searching for these recipes on the Internet, which even included me at one point of time.

So here you go folks. Do try these and it would be great to let me know the results. I have personally tried and tested both the recipes and they come out perfect..

Honey Cake

Note: You can follow any regular white cake recipe for the cake..
Ingredient Quantity
150ml Water
50g Sugar
50g Egg
50g Maida
10gm butter
1/2 T spoon baking powder
1 Tspoon Milk powder
1 Tspoon Vanila Essens........

Honey dip for soaking:
1/ 2 cup fresh honey
150ml water
50ml sugar
25gm coconut powder

In pan boil water with honey, sugar and coconut powder and add 1/4tsp cardamom powder. Boil for 10mines and cool till warm.

Method

Sift the flour.
Add the baking powder and sift the flour again. This makes soda spread evenly in the Maida.
Break the eggs and pour them in a cup. Beat them till the froth color is white. Better if u do it with an egg-beater.
Add sugar and keep beating till the sugar dissolves completely.
Slowly pour the Maida, and as u do, keep mixing to ensure there are no blobs of Maida…
Do not batter it overly. And as soon as the Maida gets dissolved get the batter ready for baking.
I guess u know the baking process. I don't elaborate on that…. Oil the pan, line the bottom of the oven with a waxed paper… oil it again… and then fill it with batter….. Preheat the oven to 350F and bake for around 45mins till the cake is done. Check after every 30 minutes.
After the cake is baked, get it out of the oven and let it cool.
When the cake is done, add this syrup to the entire cake and let it soak for 20-30mins. Cut it and enjoy the Honey Cake.

Tip: Just make sure you adjust the flavor and sweetness of honey and use honey accordingly.

Dilpasand: (serving 4 people)
150Ml Water
250g Maida
150g dalda
10g Salt......

Method: Mix all the above four ingredients to a soft dough like chapatti dough. Cover it and let it sit for an hour.

In a bowl mix.50g dried coconut scrapings, 50gms sugar,50g Cherry frts,50g Dry fruits . Now roll the dough into a thick circle. Dab it either with egg wash or with butter. Add the above mixture and bake it in the oven at 350 for 15mins. Keep checking at 10minutes till it is brown and crispy..

Dilkhush: (Serving 4)

150Ml Water
250g Maida
10g Yeast
60g sugar
10g salt

Mix above ingredients into a dough like chapatti dough and leave it covered for 45minutes-1hr.
For the Masala

For the stuffing
Plum Cake1
Pineapple Essence As desired
Sugar¼ Kilo
Pineapple icing as desired
Coconut grate Grated lengthwise – as required

Mix the ingredients well. Take care that the mix is loose enough just like "alu masala for alu samosa".

3) Prepare a "peda" of thickness u desire out of the dough.
4) Spread the masala on ONE HALF of the peda. Fold the other half of peda sop that it covers the masala. You now have a roti folded in the middle with masala inside!
5) Break an egg. Mix it well in a cup. Take a brush and dab it on the top surface of the bread.
6) Bake the "peda with the mix" for 10 mins. Check if it requires more time. You can check the crust color for that!... to check if it has fully baked, poke it with a toothpick.

Holige/Obbattu/Bottatlu/Puran Poli

2008-10-27T21:35:00.004-04:00

Bele Holige/Bele Obbattu

Don’t we all love Holige which is also called obbattu or Puran Poli..

In any Karnataka home, Holige is the traditional sweet prepared whether it is the Kayi Holige, Sakkare Holige or the regular Bele Holige..

All three are a treat to your senses. However, below is a traditional recipe for the Bele Holige..

For Kanaka/Dough you need..

2cups maida

2tbsps Chiroti Rave/fine semolina

A pinch of salt

A pinch of turmeric..

2tbsp oil for soaking

Mix all the ingredients with warm milk till you get soft elastic dough (almost like a chapatti dough). Keep it covered in a warm place and add oil on the dough to prevent from drying..

For Hoorna/suffing

1 cup (1 pav) channa dal

1.5 cups soft dark brown jaggery

2tsps green cardamom powder

½ cup fresh grated coconut

Boil channa dal on stop stop with 3cups of water till the dal is soft but does not break. Strain all the water. Grind the dal to a smooth paste without any water.. In a thick kadai, add jaggery and sprinkle a handful of water and melt the jaggery.. and boil for 2-3 minutes till bubbles form. To this add cardamom powder and mix well. Now add the dal paste and mix well. In a medium flame, keep stirring this mixture for 10-12 minutes till all the water evaporates and the m ixture gets to a halwa consistency. To this add fresh coconut and keep it aside to cool.

To make Holige

Take a pingpong sized dough. Pat it on a foil greased with oil to a little disk. Now take a pingpong sized filling and place it in the poori. Close all the ends and roll out to a desired size. On a tava fry the holige with very little oil if needed.

Tip: Use rice flour for dusting when rolling out the holige. This gives a very unique flavour..

Mysore Badnekai -Kothambari Palya/Green eggplant-Coriender Palya

2008-09-26T09:49:00.003-04:00

Badnekai Palya

Mysore Badnekai/green eggplants have a unique flavour.. This is one of my most favourite vegetable. My mom has a very special way of making this vegetable with a coriender masala, it is very simple to make and yet the flavour is out of this world. Here is the recipe..

4 medium sized green eggplants/brinjals(chopped and soaked in cold water)

To make the Coriender masala
a bunch of coriender/cilantro leaves cleaned and chopped
1/2 inch piece of ginger chopped
3-4 green chillies
Make a chutney with the above ingredients..

To make:
In a pan, heat 2tsp oil. Add mustard seeds, 1tsp urad dal, and a little hing. Now add the drained chopped brinjal pieces and mix well. Leave it on a medium flame for 4minutes and these brinjal chunks become crispy . At this point add salt and mix well and leave it for a minute or two. Next, add the coriender masala and mix well for 2-3minutes in a high flame till the chunks are coated well and all the masala seeps through the chunks.
Serve this with chapati/any bread or curd rice..This really tastes very good with plain rice with ghee as well..

Kadubu/Modak/kudumulu

2008-09-03T18:32:00.004-04:00

Ganesha Chaturthi!!!

VAKRATUNDA MAHAKAYA SURYAKOTISAMAPRABHA
NIRVIGHNAM KURUMEDEVA SARVA KARYESHU SARVADA

O Ganapati, One with a curved trunk, a large body, and a brilliance equal to a crore (10 million) suns! O God, please make all my undertakings free from Obstacles always.

We all love to celebrate Ganesha Chaturthi dont we?..People of any age group indulge in celebrating Lord Ganapathi on this day to seek blessings and victory in any task they do..

Today, I made the traditional kadubu also called modak..Kadubu comes in various forms, either a steamed one or a deep fried one..I chose to deep fry today:)..Here is how you do it..

You need:
2cups fresh coconut
1.5 cups jaggery
1tsp cardamom poweder
1/2 cup water

For the stuffing: take a heavy bottom kadai. Now add jaggery and water and stir till all the jaggery melts. To this add the grated coconut and cardamom powder and keep stirring till all the water evoporates and forms a thick mass (6-7mins)..

For the dough
2cups maida
2tbps sooji/chiroti rava
2tsp melted butter
Make a dough like poori dough and keep it aside for 10mins.

To assemble:
make small tiny pooris, place a tsp of stuffing and close the outer edges to form a semi circle. You can seal the edges with sugar water. Now deep fry these kadubus till crispy and golden and enjoy..

Menasinakai Bajji/Stuffed Mirchi Bajji/Mirapakai Bajji

2008-09-01T20:13:00.005-04:00

Menasinakai Bajji with Coffee....

When we think of a fiery evening snack especially on a cold evening,, the first thing that comes to my mind is the "Mirchi Bajji" lovingingly called as "Menasinakai Bajji" in Karnataka..Especially in bangalore, the cartwheel vendors made delicious bajjis and it was my favourite indulging snack..
My friend got me a bag full of the portugese peppers which are fiery hot fresh from her garden..She warned me about the degree of heat in these chillies..So I decided to make these stuffed bajjis to satisfy my snack craving:)..Here it is..

You need:
5-6 portugese peppers/banana peppers/any kind of peppers which can hold stuffing and long..
Clean them, make a vertical slit on one side and remove the vein with the seeds if you do not like it very hot..
For the stuffing:
2 boiled potatoes
1 onion chopped finely
1/2 cup coriender leaves chopped
2tsps chat masala powder
1tsp peanut powder(optional)
juice of a lime and salt

Mix everything together..

For the batter:
1cup besan/kadle hittu
a tbsp of rice flour/akki hittu
a pinch of turmeric
a pinch of red chillie powder
water
salt
oil to deep fry

mix everything together toa thick batter..
To make
Stuff the potato mixture into the peppers gently and keep it aside..
Heat oil and deep fry the stuffed peppers dipped in batter till brown and crispy.
Cut them into pieces and serve them with lime, chopped onion and cilantro with a steaming cup of coffee..

Tomato Uppinakai/Tomato pickle...& a Tag:)

2008-08-28T21:48:00.002-04:00

Tomato Uppinakai"..

With all the tomatoes which has been harvested this summer..my home smelled like a big tomato patch :)..I tried almost all the dishes with tomatoes and still left with many more..Finally I realised I hadnt tried my most favourite pickle which I have eaten growing up , which my grandmom made every summer which is the "Tomato Uppinakai"
This version of the pickle is little labourious for the busy bees but nevertheless its worth the effort..

You need:
3cups of ripe tomatoes (Ihave used a mixture of grape, plum, cherry tomatoes)
salt( preferably sea salt, if you dont have it, you can use the regular table salt) 1/4 cup
red hot chillie powder 3 big tbsps (I love it very hot)
hing 1/2tsp
fresh fenugreek powder/methi powder- 2tbsp
oil- 1 cup
seedless tamarind 1/2 cup soaked

To make
cut the tomatoes into big chunks and place the pieces on a baking sheet.. Now sprinkle salt generously and coat the pieces. Bake it at the lowest temperature for an hour.. Keep checking the tomatoes and tossing once in 30minutes..

Now drain all the water which the tomato leaves and dont throw it away. Now grind the baked tomatoes with all the above ingrediants excluding oil and hing..

In a thick kadai,, heat oil, add turmeric and hing to this and gently add the ground tomato paste..
In a medium heat cook this mixture for exactly 20minutes covering the mixture with a lid to avoid spluttering..

After 20minutes, the paste will be very think and oil will float on top indicating it is ready..
Cool this completely and store..This can be served with roti, rice, curd rice or even bread...

Now time to MeMe:)

Curry Leaf of http://tastycurryleaf.blogspot.com/ and SriLekha of Me&My Kitchen have tagged me for a MeMe :) Thanks guys. Here are the rules
(a) List these rules on your blog.
(b) Share 7 facts about yourself on your blog.
(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.

B)7 facts about me:

I am a simply complex character :) living in the US but originally from Namma Bengaluru..

I strongly believe in simplistic living and modern in thinking and trying very hard to follow this principle.

I strongly believe a good upbringing & good friendship is very important to positively influence a person. I am proud of all the people who have influenced my life..

I love my family & they always come first in my priority list..

I have a bachelors in engineering and MS in computer science from RPI, new york and presently working..

I love music from mozart to M. S. Subbalakshmi..

Finally I believe life is full of surprises and Life is very beautiful....

C) I would love to know all my blogger friends.. but sticking to the rules..I would love to tag
Divya of http://mixtomatch.blogspot.com/
Vidhya of http://iyercooks.blogspot.com/
Asha of http://foodieshope.blogspot.com/
Rashmi of http://envittuvirundhusamayal.blogspot.com/
Priti of http://indiankhanna.blogspot.com/
LG of http://testtasteofmysore.blogspot.com/
Rajini of http://vegetarianinme.blogspot.com/

Looking forward to knowing more about you guys :)..

Award & MeMe

2008-08-26T17:31:00.007-04:00

For my friends...

A token of appreciation to my friends: I would like to thank my friends who continue to inspire and amaze me everyday. I learn something new from you guys everyday..
I would like to pass this award to Priti of IndianKhana, curry leaf of tastycurry leaf, cham of spice-club, rashmi of envittuvirundhusamayal, Suma Rajesh of suma’s cuisine, Masala Magic, Vegetable Platter, Kitchan flavours, Sireesha, Archy, & Purva

Please pick up your award guys...

I would like to thank Kitchen Flavors , Curry leaf and Srilekha for passing the "Wylde Woman Award" to me. Thanks for thinking about me guys :).. I would like to pass this award to all the wonderful bloggers out there in the blogsphere who constantly teach something new everyday..

The rules of this award are:

1.You can give it to one or one hundred or any number in between - it's up to you.
Make sure you link to their site in your post.
2. Link back to this blog site Tammy can go visit all these wonderful men and women.

Purpose of the Award

To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy. It's been a blessing and an inspiration to meet all of you through your wonderful blogs.

MeMe

Sireesha from Mom's Recipies has tagged me for a meme :)

The rules of the MeMe are the following:

Pick up the nearest book
Open to page 123Find the 5th sentence
Post the next three sentences
Tag 5 people and acknowledge the person who tagged you.

:) the nearest book is "IKEA 2009" (lovely manual btw:)

The 3 lines are (:) wow, cant believe this..) Time to make cookies. Time for a snack. With children, you sepand a lot of time in the kitchen together. So make space for it !! give them space for their things and a step up to give you a hand.. Plan your kitchen with the children in mind..

Now.. I am tagging

Divya
Suma Rajesh
LG
Usha
Cham
Curry leaf

Thanks Sireesha,, sure had fun doing this MeMe :)..

Karnataka Tiffin series--Mallige Idli

2008-08-22T15:08:00.003-04:00

Karnataka Tiffins Series...

One of the most common and versatile Karnataka breakfast is the "Idli"..These white puffy steamed rice cakes are very simple to make and very healthy with almost nil oil content in them..
We all know what idli is and love it..Here is how you make soft Mallige idli's...These idli's are very soft and extremely delicious..

You need
1 cup whole urad dal (deskinned)--soak if overnight with luke warm clean water
21/4 cup Idli rava--Soak it for 2hours in warm water
1tbsp-poha/cooked rice

Method:
drain the soaked dal and wash it once more under running water. Grind it with a cup of water for atleast 20-25minutes till it turns frothy.The more you grind, the softer your idlis come out..Now mix the idli rava and run the grinder for 6-7minutes till everything is incorporated, add the poha or cooked rice and grind it for 2minutes. Now add salt and mix well.
Take the batter in a big clean vessel and fill it upto 3/4th the vessel. Keep the batter for 4hours in a warm place..(I generally turn on the rice cooker stand for warm setting keep the batter inside the vessel)..
After the batter is fermented , it rises up to the brim of the vessel. Now the idli batter is ready to be used. Grease the idli mould with little ghee/oil,add the batter and steam it for 15minutes till they are nice and fluffy..
Enjoy this with sambhar or coconut chutney or spiced chutney powder...

Karnataka Festive Food

2008-08-15T18:58:00.005-04:00

Varamahalakshmi Pooja

Who wouldnt love festive feasts..We all do especially the color, the various rituals, new clothes, holidays and Food..Karnataka festive food is a delicious melange of various tasty dishes..

As the history goes Varalakshmi Vratam is an important pooja performed by many women in the states of Andhra Pradesh and Karnataka and some parts of Tamil Nadu.The Hindu festival going by the name 'Vara Lakshmi Vrata' is celebrated on the last Friday of the bright fortnight in the month of Ashadha, also called Adi, which corresponds to the English months of July-August
This pooja came to be practiced year after year by women. Done with devotion, it is said that boons would be granted and thus many wishes would be realized.
This pooja can be done with no restriction to caste or creed. To this day, the faithful of modern times observe this tradition.

Some of the popular dishes prepared during this festival are

Hesarabele Payasa/Moong dal Payasam
Aaama Vade/Channa dal fritter
Kosambaris (Kadlebele kosambari/Hesarabele kosambari)/Dal salads
Seemebadnekai Palya
Thovve
Majjige Huli

For Hesarabele payasa/Moongdal Kheer
Grind to a paste (1/2cup coconut, 1tsp dry roasted poppy seeds, 2 cloves, 3-4 cardamom pods,3-4 almonds)
Dry roast 1 cup of moong dal with a tsp of ghee and pressure cook till soft.
To make:
In a thick pan, add the pressure cooked dal, mix with 11/4 cup jaggery and the ground paste. boil till all the ingrediants mix well and jaggery fully melts. Add a cup of milk (optional)..Serve hot or cold..

For Aama Vade/Channa dal fritters
Soak 2 cups of channa dal/kadlebele. Drain and pulse this with a cup of fresh grated coconut, 4 green chillies. Do not overgrind.
To this mixture add chopped mint, chopped coriender leaves and a tsp of jeera.
Flatten small rounds of the mixture into your palm and drop it in hot oil and deep fry till crispy and brown..

Seemebadnekai palya/Chayote Palya
For Take 2 Chayote/Chow Chow and chop into small pieces. Microwave them for 5-6 minutes with little water till soft.
Now in a pan, season with oil, mustard, green chillies and a tsp of turmeric. Now add the boiled chayote. Add salt and fresh grated coconut and serve with hot rice.

Majjige Huli
Please refer to my previous post using Taro leaves. Instead of Taro leaves, I have used a mixture of drumsticks, white pumpkin and okra.

Maavina Seekarane/Mango Relish

2008-08-08T19:27:00.003-04:00

Mango, the fruit of the Gods they say..Dont we all love it..I havent come across a variety which I have not liked so far..Here is an authentic simple dessert which is made during festivals in any Karnataka home..I am sure, a variety of this dish must be popular in other regions of India as well.

For Mango Seekarane, you need..
2 very ripe juicy mangos (preferably sweet ones to avoid adding more sugar)
1/2 cup milk
1tsp green cardamom powder
4-5tbsps pure honey
1/4 cup fresh grated coconut
a pinch of ginger powder (optional)
chopped dates and raisins for garnish

To make
Peel mangoes and chop the pieces. If the mango is overripe, try to squeeze out the pulp and juice in a bowl. To this add honey, fresh grated coconut and cardamom powder. Now add ginger powder and mix well. Finally add milk and garnish it with chopped dates and nuts..Serve as it is or chilled.
This can also be eaten with chapatis or rotis..

Majjige Huli

2008-07-29T18:49:00.003-04:00

Majjige Huli it is....
A typical south indian meal includes Majjige Huli which is a tangy curry made with curd & ground channa dal(kadlebele)..This is very similar to the Gujarathi Kadhi which again has curd and chick pea flour.. It takes in water based veggies like cucumber, white pumpkin, squash or snake guard.. Okra is an excellent vegetable for Majjige Huli as well. Here is a East Karnataka version which takes a unique vegetable (rather a leaf) which is the "Taro Leaf" which is also called Colocasia/Patra/Kesuvu/Chamaaku..
My vegetable garden this summer gave me fresh Taro plants with bright green tender leaves and I couldnt wait to make this Karnataka speciality..

You need:
3-4 tender Taro leaves
2tbsps besan
1/2 cup fresh grated coconut (use frozen coconut if available)
3 dried red chillies, 2 green chillies
4-5 strands of coriender leaves /cilantro
1/4tsp black pepper
1/2tsp jeera
1.5cups curd/yogurt

Grind all the above ingrediants except the taro leaves..

For tadka: 2tsp oil (use coconut oil if you like since this gives a very unique flavour), 2 small cinnamon sticks, 1tsp mustard, 1tsp jeera, a strand of curry leaves and hing..

To make:
clean the Taro leaves under running water. Chop the leaves into very thin filaments. In a pan, heat oil. To this add hing, mustard seeds till they crackle. Now add jeera, curry leaves and cinnamon sticks and mix for a minute. To this add the Taro leaf filaments and fry them for 3-4 minutes till the leaves turn dark green and cook well. Now add the ground paste and mix well. Close the lid for 2minutes till the flavours incorporate. Now finally add well beaten curd and salt and mix well. Turn off the heat..
Serve this with any rice dish or roti...

Mysore Thali..

2008-07-28T15:58:00.004-04:00

A typical Mysore thali consists of many many delicious mouth watering items.. Here is one simple Thali where the common ingredient is Green gram dal or Hesarable which incorporates one salad, one vegetable, a rice item, dal and a dessert.. Most of these dishes are made everyday almost in any South Indian home. Nevertheless, for the benefit of those who are beginning to cook, here is how you make…

Carrot Kosambari

This is very simple and nutritious dish..

You need:
1 cup grated fresh carrots
½ cup green gram dal/hesarabele (soaked for 20mins till they plump up)
2tbps-fresh grated coconut (optional)

To season
1tsp oil, a pinch of hing, 1tsp mustard, 1 chopped green chillie, 1tsp urad dal, 1tsp channa dal

Salt to taste
Juice of a lime

Method:
Mix drained soaked hesarabele with grated carrot and coconut. Heat a tsp of oil and add all the tempering ingrediants. Mix it with the carrot mixture. Add lime juice and keep it aside for 5mins. Just before serving add salt and serve..

Cabbage playa

You need:

2cups chopped/grated cabbage
2tbsps soaked green gram dal (soak for 10mins)
2tbsps coconut optional
Salt

To season
1tbsp oil, a pinch of hing, 1tsp mustard, 1 chopped green chillie, 1tsp urad dal, 1tsp channa dal

Method:

In a thick bottom pan, heat oil and temper with hing mustard seeds, chillies, and dals. Make sure they don’t burn. To this add the chopped cabbage mix well. Now add the soaked dal and sprinkle a hand full of water. Close a lid and in a medium flame let the vegetable cook. Cabbage leaves out lots of water and the dal gets cooked in this water. Once cabbage has cooked, which usually takes 6-7 minutes, add coconut and mix well. Again add salt just before serving to retain crispy playa..

Hesarable thovve/Green gram dal

Among all the dals, I love this dal the most. It gives out a unique flavour. To get the most of this dal, do not overcook hesarable. The grain should be soft and separated but not like a paste..

You need:

1cup hesarable (dry roast this with a tsp of ghee)
1 ¼ cup of water
1 green cucumber deskinned and chopped
1/2cup chopped coriander
Juice of a lime
Salt to taste

To season
1tbsp oil, a pinch of hing, 1tsp mustard, 1 chopped green chillie, 1tsp urad dal, 1tsp channa dal

Method:

Pressure cook the dal until it is soft but not mushy. In a pan, add the seasonings, add the cucumber and mix well. Close the lid for 5-6 minutes till the cucumber is soft. Now add the cooked dal, coriander leaves, juice of a lime and salt to taste and mix everything well. This goes very well with hot rice and ghee..

Hesarabele chitranna

You need:

2 cups cooked rice

Roaste: 1tsps hesarabele, 1tsp jeera, hing.. till it leaves out nice aroma. Grind everything with ½ cup of grated fresh coconut and green chillies..

Method:
In a pan, add 2tbsps oil, Add mustard, dals for seasoning, dried red chillies and a few peanuts and mix for 2minutes. To this add the groundpaste, a pinch of turmeric and mix well till the oil separates. Cool the mixture and mix with rice. Add salt and lime juice and enjoy…

Squash -black pepper Gojju/ Kumbalakai Menasina gojju

2008-07-23T20:09:00.006-04:00

The Yellow Summer Squash is one of the most versatile vegetables available in the market.. This summer, the yellow squash graced my vegetable garden and fully in harvest.. The first dish I wanted to try with this fresh homegrown squash is the authentic black pepper gojju from my good old days. This was originally made with pumpkin, but Squash is a very good alternative for this dish..

To make this you need..
a tender yellow squash ( remove the seeds and cube them)
a raw green tomato
juice of lime
Dry roast
1tbsp black pepper corns
2tbsps black gram dal
1tsp jeera
2-3 dried red chillies
1 cup fresh grated coconut
Grind everything together with coconutand water into a paste

Seasoning:
a tsp of oil, hing, mustard seeds

To make
First boil the squash cubes till tender. The young squash hardly takes 8-10minutes in the microwave. In a pan, take oil, season with hing and mustard seeds. Now add chopped raw tomato and fry for 2-3 mins. Now add the ground paste and mix well. fry for 2-3 mins. To this add boiled squash with some water, add salt and mix well till everything incorporates. This takes about 3-4 minus. Add some lime juice for a hit of sourness if you like.

Enjoy this authentic gojju with chapatis or as an accompaniment with rice..

Vegetable Pizza

2008-07-18T19:49:00.005-04:00

Pizza!!!!! the name represents comfort food, colorful, cheeesy and delicious..People of all age groups enjoy this Italian delicacy.. Here is a simple home made version of a Pizza. The toppings really can go with imagination..

For the pizza dough
2 cups maida
1 cup warm water
1tsp salt
a pinch of sugar
1 tsp ghee
mix everything into a soft dough and allow it to rise for 2 hours in a warm place..

Tip: if you want to use a semi homemade version, pizza dough is available fresh in almost all the grocery stores. It is very similar to our Poori/ chapati dough.

Tomato pizza sauce:
blanch fresh tomatoes (4) and remove the skin. Make a puree of the tomatoes. To this add salt, sugar and dried herbs of your choice (I have used oregano and fresh crushed black pepper)

Toppings:
The list is endless.. I have used fresh tomatoes sliced, onion rings, green pepper stripes and a few fresh basil leaves
You can go with pineapple, eggplant, olives, jalapeno, banana peppers, apples, zucchini, brocolli etc...

To make:
roll out the pizza dough on to a round oven pan and bake it in the oven for 6minutes at 375 F.
To this spread the homemade tomato sauce allround.Sprinkle a combination of your favourite cheese . I have used a mixture of mozzerella and cheddar cheese.. Now arrange all the veggies per ur imagination. Bake this for 20minutes at 400 till the cheese is bubbly and the edges of the pizza dough get golden brown. Enjoy the pizza...

Hint: To get the best results, always use very fresh ingrediants.

Kothambari Chitranna/Coriender Rice

2008-07-06T18:54:00.001-04:00

Coriender has a wonderful flavour. This herb is generally used to garnish almost any dish in the regular Indian cooking. Here is a rice dish made exclusively with Coriender/Cilantro.

You need:
1 bunch fresh green coriender leaves (cleaned and chopped)
2tbsp fresh grated coconut
1 small tamarind ball ( de seeded and made into tiny pieces)
Grind all the above into a coarse paste without adding any water.

for seasoning
Oil, turmeric, curry leaves, 1tsp channa dal, 1tsp urad dal, 1tsp mustard seeds, a pinch of hing, 2 dried red chillies..
Salt to taste
2 cups boiled rice ( boil the rice till the granules separate and not very mushy)

For chitranna
In a heavy bottom pan, heat oil. To this add the seasonings . Make sure the dals are not burned as this will change the flavour of this rice. Dont over heat the oil while seasoning. To this add the ground coriender paste and fry for 2 minutes. Now add salt and switch off the heat..
When the rice is cooled, spread rice in a wide pan, add the mixture and mix well. Adjust salt based on taste..

Aloo Masala/Potato tikki chat

2008-07-06T18:33:00.003-04:00

Here is a tasty snack with potato and dried white peas. This dish is inspired by the famous chat "Ragada Patties" but more on the southern tinge...

For the Aloo patties:
3 big russet potatoes (boiled and mashed)
4 wheat bread slices (you can use regular white bread if you want)
1tsp tamarind date chutney
1tsp chillie powder
a pinch of turmeric and a pinch of hing
1/2 cup chopped coriender

soak the bread slices in warm water for a minute. Squeeze out the water and mix the mashed bread with mashed potatoes. to this add the powders and hing and the chutney and mix well. Add the coriender and mix. Make patties on your palm and shallow fry in a pan with a tbsp of oil till brown and crispy

For the Masala
1 cup dried white peas (soak it overnight and pressure cook with salt and a bay leaf till soft)
1 onion chopped
Grind
2 raw tomatoes, 1tsp sambhar powder, 1//2 inch cinnamon stick, 2 cloves to a paste.
In a pan, add a tsp of oil, fry the onion and add the ground paste. To this add the boiled peas and in a medium flame boil the masala for 10mins till all the flavours blend and the consistency is right. Add salt to this.

Putting it together
Serve by adding the patties to a ladleful of masala . Garnish with chopped onion..

Masala Akki Rotti

2008-07-05T14:29:00.001-04:00

In most parts of Karnataka, one of the easy breezy breakfast dish is the Akki rotti. Needless to say, this versatile rice flour bread incorporates variety of vegetables. Here is one version of this rotti, where I have used "Sabsige Soppu/Dill leaves" to flavour this bread. This really brings out a sharp flavour which is extremely delicious in this rotti.

To make you need:
1 cup rice flour
1cup chopped fresh dill leaves/Sabsige soppu
2tbsps fresh grated coconut
2tbsps fresh grated carrot
1tbsp jeera
2 green chillies chopped
1 cup sour curd
salt to taste
oil..
Process: In a pan, combine all the above ingredients to form a chapati like dough. The consistency should be soft but not watery. Keep this mixture aside for a few minutes till the sourness of the curd spreads in the dough.
In a flat pan, grease your hands, grease the pan if it is a not a non stick pan. Take a portion of the dough (a medium sized ball) and tap from inside out on the pan till it spreads out evenly. Depending on your taste you can roll it with your palm very thin or a little thick. Now place it on the stove and on a medium flame cook this adding a tsp of oil around this rotti till it is crispy and cooked on all sides evenly.
Serve it with a dollop of butter.

Gulpavute/Wheat Flour Laddus

2008-07-05T14:11:00.003-04:00

The rich nutritious Gulpavute is one of my most favourite desserts. With minimal ingrediants and a simple procedure, this quick and easy laddus can be a time saver when you have unexpected visitors or you are looking for a quick something sweet to eat...

Here is how you make this..

Ingrediants:

1 cup wheat flour

1 cup jaggery ( you can use brown sugar if you prefer)

1tsp cardamom powder

2tbsp mixture of your favourite nuts (almonds, pista, walnuts) powder them

water 1.5 cups

1tbsp pure ghee(optional)

Method:

The most important part of making this laddus is to dry roast the wheat flour patiently for 8minutes till the flour turns golden brown and a nice aroma comes out and keep it aside.

Take a heavy bottom pan, add water and jaggery and wait till the jaggery melts fully. Once it is melted, boil this mixture for 3-4 minutes adding ghee and cardamom powder till bubbles form. Now mix the wheat flour and the nut mixture together and add this powder to the jaggery mixture slowly on low heat stirring constantly till no lumps are formed. Make sure there are no lumps in the mixture. Now switch off the heat, keep this mixture aside till it cools a little. Now damp your palm with water or rub ghee on ur palms and make laddus from this mixture.

To add an extra effect , you can sprinkle confectioners sugar if you have and enjoy these nutritious laddus..

Honeyed Jackfruit/Tene Panasa Tolalu/Jenu tuppada Halasina Hannu

2008-05-21T20:42:00.009-04:00

Honeyed Jackfruit

Quick Jackfruit & Honey snack…

During summer, another of my favourite fruit is the Jack fruit.. I love the flavour of this fruit & my most favourite combination with this fruit is Honey…

To make:

use 1 cup of pure honey/maple syrup and dip all the jackfruit slices in the honey and enjoy...

Jamun Raita/Java Plum Raita/Nerele Hannina Mosarubajji/Neredu Perugu pachadi

2008-05-21T20:37:00.004-04:00

Nerele Hannu/Jamun/Nereda Pallu

Nerele Hannu/Jamun trees start flowering from March to April.. The fruits develop by May or June and resemble large berries. The fruit is oblong, starts green and turns pink to shining crimson black as it matures. A variant of the tree produces white coloured fruit. The fruit has a combination of sweet, mildly sour and strong flavour and tends to colour the tongue purple. The seed is also used in various alternative healing systems like Ayurveda to control diabetes, Unani & Chinese medicine for digestive ailments.
During the summer it is my favourite fruit to indulge in. The tart & sweet flavour of the fruit gives a unique experience. Here is an authentic grandma’s recipe for a special raita using this fruit. This is very good for any stomach ailments & excellent nutrition for diabetics.

Ingredients:
2 cups of ripe Jamun fruit/Nerele Hannu (pit out the seeds from the fruit)
2 cups fresh yogurt.
2tsp fresh grated coconut
Salt to taste
Seasoning: 1tsp oil, mustard seeds, hing, curry leaves, 1 dried red chillie
Chop the jamun fruit into tiny chunks. If the fruit is too ripe, you can sqeeze the pulp from it. Mix the fruit with yogurt and add salt.
Now add the seasoing and mix well and serve it with lime rice or eat as it as a snack..

Makali beru--Nimbekai uppinakai/Marada gaddalu Nimmakai pickle/Lime pickle

2008-05-21T20:12:00.011-04:00

Makali Beru/Marada gaddalu/-Limes

When I think of pickles, one flavourful pickle that comes in my mind is the Makali beru (Decaepsis hamiltoni ) lime pickle. I am not sure how many of you have tasted this flavoured root but it has a unique flavour which gives the pickle a good boost. And when used with lime, the combination is so tasty.

Decaepsis hamiltoni is endemic to central peninsular India. Fairly common in the dry hill tracts of Eastern and Western ghats in Andhra Pradesh, Karnataka and Tamil Nadu
Medicinal Uses: Tuberous roots are used as cooling agent and blood purifier. Hence used to prepare refreshing drinks. Roots are used to cure indigestion, deficient digestive power, dysentery, cough bronchitis, leucorrhoea, uterine hemorrhage, skin diseases, fever, thirst, vomiting, poisoning, chronic rheumatism, anemia, debility, dysuria and blood diseases.

Ingredients:
6-7 sticks of Makali beru (Makali beru, Mahali. kizhangu, Maredu gaddalu)
12 green limes
3tbsp red chillie powder, 3 tbsp salt
2tsp fenugreek seeds and 2 dried byadige chillies ( roast both and grind it)

Method
First deskin the Makali beru. Now removed the hard vein which runs midway and chop the root into tiny pieces.
Chop all the limes into chunks of the same size and mix it with the chopped root.
In another plate, mix salt, chillie powder and the fenugreek+dried chillie powder. Add this mixture to the lime + root chunks and fold in gently till each chunk is coated with this spice mixture.
In a clean pickle jar ( You can used a sterilized glass jar aswell) add the pickle mixture gently. Close the lid tightly and keep it aside in a warm place for 5-6 days. On the 7 th day, open the pickle jar and mix the fresh pickle with a wooden ladle and the basic pickle is ready for consumption.

To Use: Take a small quantity of pickle.. To this add the mustard-hing seasoning before use. (Take a tbsp of hot oil, add 1/4tsp hing and mustard seeds till they crack) and add this to the pickle before use. This will enhance the flavour of this aromatic pickle.
Enjoy with yogurt rice or chapattis …..

Patrode Masala with Mullangi Raita

2008-03-08T13:25:00.006-05:00

Radish Raita

Patrode is a cuisine very famous in Mangalore, Udupi,Karnataka. especially in coastal areas.It is made of Kesuvu/Colocasia leaves which are abundantly available in gardens.
A spicy batter made of by grinding rice, bengal gram dal/green gram dal/green gram, tamarind, and red chilly. This batter is smeared on the colocasia leaves. They are then rolled & steam cooked. Ensure that the tamarind is added in good quantity as using less quantity of tamarind may cause itching of the tongue or throat.
The steam cooked rolls are then taken out & cut into slices.
Patrode is served in different ways. One way is the Patrode Masala/Fry which is a quick delicious tasty evening snack.. Here it is.. I serve this with delicious Mullangi Mosarabajji /Radish Raita...

Semi Homemade patrode masala:
If you dont have time or patience to make the patrode idlis as described above, you can use the instant patra rolls steamed and available in the regular indian grocery store.. I have used the Bhagawati brand of rolls here...
4 patra rolls ( c hop it into chunks)
4 dried red chillies
1/2 cup grated coconut
1/2 tsp turmeric
lime juice 1 tsp
seasoning: 2tsp oil, mustard, jeera, hing and curry leaves.

Method: Heat oil in a pan, add all the seasonings and fry. Now add red chillies aand the patra chunks and fry in high flame till the oil coats the chunks well. To this add turmeric and fry more. Now add lime juice and finally garnish with coconut..
Salt is optional since the pre cooked patra has salt content in it...

Mullangi Mosarabajji/Radish Raita;
1 medium sized radish--peel it and grated it..
1/2 cup fresh grated coconut
1 cup fresh yogurt-- beat it smoothly.
salt
seasoning: 1tsp oil, hing, mustard seeds, 2 dried red chillies, curry leaves

Method: mix the radish in yogurt. Add salt , coconut and seasonings and serve chilled..

Patrode Masala/ Patra fry

2008-03-08T12:10:00.004-05:00

Patrode is a cuisine very famous in Mangalore, Udupi,Karnataka. especially in coastal areas.It is made of Kesuvu/Colocasia leaves which are abundantly available in gardens. A spicy batter made of by grinding rice, bengal gram dal/green gram dal/green gram, tamarind, and red chilly. This batter is smeared on the colocasia leaves. They are then rolled & steam cooked. Ensure that the tamarind is added in good quantity as using less quantity of tamarind may cause itching of the tongue or throat. The steam cooked rolls are then taken out & cut into slices. Patrode is served in different ways. One way is the Patrode Masala/Fry which is a quick delicious tasty evening snack.. Here it is.. I serve this with delicious Mullangi Mosarabajji /Radish Raita...

Semi Homemade patrode masala:

If you dont have time or patience to make the patrode idlis as described above, you can use the instant patra rolls steamed and available in the regular indian grocery store.. I have used the Bhagawati brand of rolls here...

4 patra rolls ( c hop it into chunks)

4 dried red chillies

1/2 cup grated coconu

1/2 tsp turmeric

lime juice

1 tsp seasoning: 2tsp oil, mustard, jeera, hing and curry leaves.

Method: Heat oil in a pan, add all the seasonings and fry. Now add red chillies aand the patra chunks and fry in high flame till the oil coats the chunks well. To this add turmeric and fry more. Now add lime juice and finally garnish with coconut.. Salt is optional since the pre cooked patra has salt content in it...

Mullangi Mosarabajji/Radish Raita;

1 medium sized radish--peel it and grated it

1/2 cup fresh grated coconut

1 cup fresh yogurt-- beat it smoothly

salt

seasoning: 1tsp oil, hing, mustard seeds, 2 dried red chillies, curry leaves

Method: mix the radish in yogurt. Add salt , coconut and seasonings and serve chilled..

Mango Delicacies...Instant Pickle/Mango Dal

2008-03-08T11:40:00.005-05:00

Mango... the king of fruits is true indeed. This versatile fruit is extremely rich in Vitamin A & C and a good source of potassium.
Mango can be consumed both in green and ripe forms. We all know about mangoes and most of us love them.. Without doubt, I eagerly wait for every summer for this delicious fruit. In Karnataka mango uses are varied whether its Mango chutney, mango tokku, mango gojju, mango chitranna, mango pickle every variety is filled with lip smacking flavour...
I thought I will welcome the Spring with 2 of my favourite Mango delicacies...the instant tasty mango pickle & my mom's extremely delicious mango dal....Here they are

Instant Mango Pickle....
You need:

1 big raw green sour mango
1.5tbsp red chillie powder
1.5 tbsp salt
1/2 tsp turmeric
1tbsp fenugreek powder
To season: 2tbsp oil, hing 1/4 tsp, mustard seeds 1tsp....

To Make: deskin the mango and chop it into small pieces. In a bowl mix all the powders with a tsp of oil till it resembles a paste.. To this add all the mango pieces and mix well till they r coated nicely. Leave this aside for 10mins. The salt brings out the water in the mango making the mixture nice & tasty.
Now heat oil and add the hing and mustard and mix the mango coated mixture to this... eat it to your hearts content....
This is best eaten with curd rice or chapati or for that matter with anything.....

Yummy Mango dal/Mango tovve/Mango pappu
You need:
1 big raw green sour mango (chopped into big chunks and dont throw away the seed)
1 cup tuar dal
turmeric 1tsp
6dried red chillies ( dry roast it and powder)
salt to taste
Seasoning: ghee/oil, curry leaves, hing 1/4tsp, mustard seeds 1tsp

To make:

Boil the mango chunks along with the seed separately in 2cups of water till soft adding turmeric.
Boil tuar dal separately.
In a pan, mix both dal and mango chunks well. Add salt and bring it to a boil again. To this add the dry roasted chillie powder and season it with mustard, curry leaves and hing...
Enjoy this with rice and a dollop of ghee...

Sweet Pongal/Venn pongal/Menasina gojju(red pepper curry)

2008-02-05T19:34:00.000-05:00

Pongal Delicacies...

Sweet Pongal/Venn Pongal/Red pepper gojju....

Pongal!!! reminds us of harvest, fresh grain and great food. This three-day harvest festival is celebrated every year in Magha, from the 13th to the 15th of January. The word 'pongal' refers to the dish of sweet rice prepared on this occasion. The festival is celebrated widely in Tamil Nadu, Andhra Pradesh and Karnataka. The time of the festival is of great importance to all Hindus, as it corresponds to the solar equinox when the days begin to lengthen and the nights begin to wane.
Bhogali Bihu of Assam could be regarded as the matching counterpart of the Tamil Pongal festival.The nightlong feast with family and friends along with the preparation of traditional Assamese goodies, and the early morning worship of the Indian god of fire - Agni, are some of the major highlights of this festival. In W Bengal, it is celebrated in the form of a festival cum fair called Ganga Sagar Mela.However, this fair is not confined to the Bengalis only as people from all over India come to visit the Ganga Sagar with the belief that a dip in the holy bank will absolve them of their sins.In Punjab and its neighbouring states, this day is celebrated, as Lohri. It marks the coming of spring and the approaching end of winter. Fires are lit as dusk approaches. Arrangement for feasts among family and friends and gatherings around the sacred bonfire, and an exchange of greetings and pleasantries mark the festival celebration here. (courtesy:www.theholidayspot.com)

No matter which state, the common factor which makes the festival so special is the special food which is prepared. Here are 3 such authentic pongal recipes which are very simple and can be made any time of the year. It is rich and nutricious.

Sweet Pongal/Jaggery Rice:
You need
1cup long grain rice
1/4 cup split moong dal
3/4 cup jaggery/optional you can use brown sugar
1tsp freshly ground cardamom seeds
ghee 1/4 cup.
Garnish: nuts of your choice fried in ghee
To make: lightly fry the rice and moong dall with a tsp of clarified butter/ghee till nice aroma comes. Boil them together till soft but not mushy. In a thick pan, add jaggery with 1/2 cup water and bring it to a boil. when the jaggery melts, add the cardamom powder and mix well. Now add the boiled rice dal mixture and mix well. keep stirring the mixture for about 7-10minutes till the desired consistency is obtained. Finally add the remaining ghee and garnish with nuts of your choice.. Voila.. Sweet delicious pongal is ready...

Spicy Pongal/?Venn pongal/Khara pongal:
You need
1cup long grain rice
1/4 cup split moong dal
1tsp whole black pepper corns
1tsp jeera
ghee 1/4 cup.
1tsp cashews
To make: lightly fry the rice and moong dall with a tsp of clarified butter/ghee till nice ma comes. Boil them together till soft.
In a pan, add ghee, when it is heated, add jeera and black pepper corns and cashews.. Now add the rice dal mixture and salt and mix well. I personally like the mixture not too watery, so when I boil I dont add much water.
To go with this, is the traditional red pepper curry/Menasinakai gojju..

Red Pepper curry/Gojju: You need
1 fresh red bell pepper/optional can use green pepper or combination of red and green
tamarind paste 1tbsp
jaggery -piece of a lemon
oil-2tbsp
2 cups water
seasoning: mustard, hing, jeera, curry leaves and dried red chillies 2
Gojju powder: 3tsp
To make: heat oil in a pan, add all the seasonings till they mix well. Now add the pepper and mix for 5minutes till the pepper softens. Now add 2 cups water and bring it to a boil. Add tamarind paste, gojju powder and jaggery and mix well. Add salt based on your taste and in a medium flame boil the mixture till desired consistency is obtained. This goes very well with pongal or rice of any kind...

Here is the recipe for the traditonal gojju powder
channa dale-11/2 tsp urad dal-11/2 tsp fenugreek seeds/menthya-1/2 tblsp hing-1 small grannule dhania-1tblsp jeera-3/4 tsp red chilles-6 to 8 til-1tsp cinnamon/dalchini-1'' piece Fry the ingredients in a tsp of oil till nice aroma comes and grind it to a fine powder..

Okra fry/Okra Sambhar/Okra in yogurt.....

2008-01-16T20:31:00.001-05:00

Okra Fry....

Okra Sambhar....

Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid
For best cooking results, okra should be fresh (not frozen). The pods should be small (3 inches or so long), or the okra becomes tough and stringy. If forced to use frozen okra, remove as much of the moisture as possible before cooking by spreading on a paper towel, or patting it dry after it thaws, etc.
"Avoid cooking okra in pans made of iron, copper or brass for their chemical properties turns the fruit black
Here are some of the authentic South Indian Okra delicacies which are simple and yummy...

Okra Fry:
2cups chopped okra/Bendekai
1tsp red chilly powder/paprika
salt as needed
oil 2tbsp
1tsp mustard seeds
Method: In a pan, heat oil, add the mustard seeds till it splutters.. Now add the chopped okra and fry till all the moisture is gone and it starts getting crispier..(Tip: avoid mixing continuously as this will make the fry sticky).. When its crispy.. add chilly powder and salt and mix well.
This can be served with chapati/bread/rice or eaten as it is....

Okra Sambhar:
2cups okra chopped into big chunks
2tbsp toor dall (boiled)
tamarind paste 1tsp
sambhar powder 2 tsp)
1tsp jaggery
Seasoning: oil, mustard seeds, hing, jeera
For garnish: Cilantro
Method: In a pan, add the oil and seasonings.. Now add the chopped okra and fry lightly till the okra is coated with oil and becomes soft but holds its shape..
Now add the boiled dal with water, tamarind paste, jaggery and sambhar powder and mixwell. Boil with a closed lid for 5min till it comes to a boil..
Now add cilantro and salt and mix well.
This can be served with boiled rice....

Okra in Yogurt:
1cup chopped okra (microwave it till it gets soft and loses its rawness)
1cup yogurt(beat it lightly)
Grind: 2tbsp fresh coconut, 1tsp toor dal, 1 tsp jeera, 1tsp red chilly powder, 1/2inch ginger root, 1tsp black pepper) to a fine paste...

Method:In a pan heat 2tsp oil, add hing andmustar seeds.. Now add the boiled okra and fry for 2mins.. Now add the ground paste and mix well for 4mins..
Finally add the yogurt and salt and turn off the heat..
Serve this with rice...

Usli Chaat with a refreshing Carrot Cooler....

2008-01-07T20:49:00.000-05:00

Usli is a quick all time favourite snack in Bangalore.. I remember the Usli given as prasadam during Ganesh Chaturthi.. the taste was unforgettable.. Loaded with protein with spice and a touch of lime tingle your taste buds..
Here is a variation of usli which has a tang of Chaat as well and hence "Usli Chaat"..
What more healthier than washing this off with a refreshing Carrot Cooler....

For Usli you need:
2cups Matki (you can use any combination of pulses soaked and sprouted)--parboil it till soft but not mushy
1 big red onion
1 small cucumber
2tsp tamarind date chutney
1 cup peanuts roasted and coarsly crushed
juice of lemon
salt
green chillies 4 chopped
cilantro 2twigs
1tsp chat masala
oil 2tsp

Procedure:

in a pan add oil, when heated add curry leaves, green chillies and half the onions. Add turmeric and fry till translucent and switch off the heat..
Boil the matki till it is soft but firm.. Drain the water if any.. now mix the left over onion, cucumber and peanut powder.. To this add chat masala and juice of lemon and salt and mix well. Finally add the cooled fried onion mixture and mix well and serve immediatly...

Carrot Juice:
3large juicy carrots (peeled)
1/2 inch ginger root
1tsp honey..
Blend the above adding 1/2 cup water and strain.. Serve it with crushed ice (optional)...

Mysore Tomato Rasam & Seasame Peanut Powder (Uchellina Pudi)

2008-01-06T16:54:00.000-05:00

Every south indian meal is incomplete without this delicious tangy soup called "Rasam"..The variety is also varied, whether it is the lemon rasam, pepper rasam, pineapple rasam, dal rasam or mysore tomato rasam the flavour is unique and preparation lies in its simple ingredients and lots of boiling...
I have always found the rasam to be more tasty when I boil it for a long time. maybe because the flavours blend in the water base well..This is by far the most simplest dish and goes with plain rice..
The rasam powder is available in all the indian grocery stores by various manufacturers.. However, I like to make this powder once every 2 weeks since it is very simple and the flavours remain fresh..
My favourite aid to this rasam is the authentic brahmin Uchellina Pudi( black seasame spiced powder).. I love the flavour of this spiced powder with rasam rice...
Here is what you need:

Seasame peanut powder:
1 cup peanuts( roasted and preferable deskinned)
1/2 cup Black seasame seeds (dry roasted)
1/2 cup curry leaves( in a tsp of oil fry these leaves till they get crispy)
1tbsp dhania/coriender seeds( fry it with a drop of oil)
a handfull of red chillies ( I love it spicy so i used more)
1tsp jeera
salt

To do;
Roast all the ingredients separately till a nice smell comes (do not over roast)..Grind everything to a fine powder adding salt..

Simple isnt it?..

Now for the Mysore Tomato Rasam:
1/2 cup tuar dal
2 ripe tomatoes
1tsp tamarind paste
To season:
1tsp ghee, 1 twig curry leaves, mustard seeds, jeera and hing

Rasam powder:

Red chillies (equal proportion of bydage & Kashmiri Red chillies) : 2 cupsDhania Seeds : 2 cupsJeera + Pepper corns (together) : 1/2 cup (1/4 + 1/4)Methi seeds + Mustard seeds(together) : 1/4 cup1twig curry leaves
Method:
Take a kadai with 1tsp of oil. Roast each ingredient separately for 2-3minutes till crispy and aromatic..Cool them and grind them into a fine powder and store..

To make Rasam:
Pressure cook tuar dal and tomatoes with a pinch of turmeric and a tsp of oil with 3cups of water..
In a vessel, add the cooked dal mixture and boil for 2minutes. To this add 3tsp rasam powder, salt and the tamarind paste and mix well. Now close the lid and let it come to a boil..
Meanwhile in a kadai prepare the seasonings with pure ghee and add it to the boiling rasam..

Seasame Lemon Rice/Yellina Chitranna

2008-01-05T20:16:00.000-05:00

A simple breakfast or brunch to me needs to be fulfilling tasty & easy to prepare.. One of my most favourite quick rice is the seasame lime rice which is little different than the regular lemon/lime rice with an added flavour of seasame.. I love the the flavour of seasame..

Here is how you make it:

You will need

2 cups of left over/fresh cooked long grain rice.

2tbsp peanut oil/seasame oil if you like

4 green chillies

1/2 green pepper chopped

For tadka/seasoning: mustard seeds 1tsp, peanuts 1tsp, curry leaves a twig, urad dal 1tsp, turmeric 1/2 tsp

seasame seeds-1/4 cup(roast it dry in a pan till it pops and powder this coarsely..

juice of lime/lemon

Method:

Spread the cooked rice in a flat pan or a plate so that the granules separate..

In a pan, add oil and add all the seasonings..Add cut green chillies, turmeric and green pepper and mix well. close the lid for 3mins till the pepper is well cooked..

Allow this to cool a little and mix this to the rice. Add salt and mix the seasame powder well. Finally add the juice of lemon and mix well and serve..

Adding seasame powder enhances the flavour of this rice...

Chocolate-Peanut butter Samosas....

2008-01-04T19:36:00.000-05:00

Chocolate
For some it's an aphrodisiac, for others an addiction. It's Britain's favourite comfort food and one of the most commonly given presents. Chocolate has many forms and uses, and a long association with pleasure - and guilt (as quoted in BBC...)

Legend says that the Chocolate was the gift of God...The cacao tree was supposedly brought to mankind by Quetzalcoatl, the Aztec god who taught mortals how to make a drink from it
Whether it is cocoa, dark chocolate, milk chocolate or white chocolate.. the flavour is divine..
Here is a recipe which is a little unusual but nevertheless delicious and another way of indulging into this gift from god with a savoury companion served in a cute little chocolate cups & maple syrup/honey....

You Need:
spring roll wraps/puff pastry sheets thawed and cut into rectangular strips...
choco chips-1/2cup
peanut butter-1/2 cup
oil to fry
To serve
chocolate cups which are edible (you can find it in any grocery store)
maple syrup/honey...

Method:
First microwave the choco chips till it melts.. if doing it on a stove top, make sure you melt these chips stirring avoiding getting burnt..
Mix peanut butter to this melted chocolate ganache.This will serve as a filling to our samosas..
If using a spring roll wrap.. thaw these wraps, cut it into 2" rectangular strips. place a tbsp
of filling and roll it gently to resemble a samosa.
If using puff pastry.. thaw the sheets, add some all purpose flour and roll out , cut it into recangular strips and follow the same procedure..
Deep fry these samosas and serve with maple syrup/honey....

Tip: if you dont have choco chips, you can mix nutella or any other choco syrup to a thick chunky peanut butter..
(This will be my entry to the JFI Chocolate.....)

Restaurant Style Navaratna Kurma

2007-12-31T14:19:00.000-05:00

Whenever I think of a rich fruit based dish,, one dish which stands out is the Nine Gems Kurma also called the "Navaratna Kurma".. This dish is a combination of flavour, richness & simplicity.. The blend of vegetables with fruits in a rich broth makes this extra special..
I have tried varieties of recipes to prepare this dish as my mytaste buds.. One which stands out and one which I personally love is below:

You Need
boiled Mixed vegetables -1cup ( I have used water based veggies without strong colors like chayote, knool coll, potato & white pumpkin)
1onion chopped
1tomato chopped
1 apple chopped
1 slice pineapple cut into chunks (if you find crushed canned pineapple, you can use 2tbsps)
6-7 white grapes
tooty frooty/cherries 1/2 cup
Fried panner cubes-1/2cup
garam masala 1tsp
red chillie powder 1/2tsp
ginger powder or fresh ginger 1tbsp

Grind to a fine powder
2tsp poppyseeds
3cardamom pods

Grind to a fine paste with 1/2 cup milk
10 deskinned almonds

Method:
In a pan, add 2tbsp oil.. when heated, add onions and fry till translucent.. To this add the ginger powder and fry for 2mins.. Now add the tomatoes and mix well.. Add salt and close the lid for
2mins till the tomatoes cook well.
Meanwhile boil/microwave the mixed veggies till tender.
Now add the fruits to the onion tomato mixture and mix well. Apples cook very fast. Add the almond paste and the masalas and boil till the flavours blend. Add the boiled veggies and panner and mix well till the right consistency is attained.. Garnish with grated paneer and enjoy...

"Fruit & Nut Halwa"!!!!

2007-12-30T17:43:00.000-05:00

Going Nuts with a Nut.........
Delicious Fruit & Nut halwa..

Almond is called the "King of nuts"..This nut is almost used in a varitey of cuisines, oils, soaps, creams, therapies etc etc..
I wanted to use this nut in one of my favourite sweet treats.. which is the authentic "Bombay Halwa"..I used to indulge in the sweet often, wrapped in a flimsy plastic wrap and colorfully chewy this halwa is divine in its taste...
Here is one version of this halwa which is very simple to prepare and uses a combination of fresh fruit & ofcourse the Nuts....

To Prepare this, you need:
1can mixed fruits (I have used peach, pineapple, cheeries, apple)
1/2cup maida
1/4 cup corn flour
1cup water
1/2 cup melted butter/ghee
1tsp fresh cardamon powder
Nuts: sunflower seeds/melon seeds, slivered almonds--1/2 cup
sugar 1cup
food color:optional

Method:
In a thick bottom pan, add sugar and 1/4 cup water and boil till the sugar melts.. Mix corn flour, maida with the rest of the water till no lumps are formed and add this to the sugar mixture and keep stirring in a medium heat..Now add the fresh fruit and 1/4 cup butter and keep stirring for 7-8 minutes to make sure it doesnt stick to the pan.. Now add the cardamom powder, the nuts and the remaining butter along with the food color and mix well and stir for another 3-4 minutes till the butter leaves the sides of the pan and the mixture becomes like a thick mass.
Grease a plate and spread the mixture with a spatula.. Garnish with nuts of your choice..When it is cooled. cut it into chunks and wrap it into individual treats in a plastic film..
This serves as an excellent gift during festivals..

Menasina Kootu/Broccolli Black Pepper Kootu

2007-12-29T15:43:00.000-05:00

Pepper is believed to have many medicinal properties...Pepper loses flavour and aroma through evaporation, so airtight storage helps preserve pepper's original spiciness longer. Once ground, pepper's aromatics can evaporate quickly; most culinary sources recommend grinding whole peppercorns immediately before use for this reason. Handheld pepper mills (or "pepper grinders"), which mechanically grind or crush whole peppercorns, are used for this, sometimes instead of pepper shakers, dispensers of pre-ground pepper.

Pepper kootu is one of the traditional recipes during the winter months.. This is very nutritious and can be used with a combination of vegetables..I have used brocolli and tomatoes as the base vegetable for this kootu which makes it even more healthy..

What you need:

Brocolli florets(1cup)
2tomatoes chopped
cooked & mashed toor dall (1/2 cup)
milk 1cup
1tsp honey/little jaggery
oil 2tsp
seasonings: mustard, curry leaves, hing

To dry fry and grind

2tbsp coriender seeds
2tsp black pepper corns
3dried red chillies
1tsp jeera

Method:
In a pan add the seasonings with oil.. Now add the brocolli and tomatoes , 1/2cup water and boil the vegetables for a few minutes till they r well cooked.. Now add the boiled and mashed dall and mix well.
Now add the dry ground masala, salt and mix well..Add 1cup milk , honey and close the lid and boil the kootu for another 5minutes till all the flavours blend and the consisstency is right..
Serve this with hot rice or chapatis...

Microwave cooking tips:

Tip: The entire dish can be prepared in less than 10minutes in a microwave.. You can precook the toor dall ahead and add or dry grind 2tbsp toor dall which has been fried lightly for 2mins . Add this dal powder with the cooked vegetables and microwave adding water and milk.Make sure you stir the mixture every 2minutes once the masala and milk is added to the boiled veggies...

Tip 2: It is always helpful to fry toor/channa dal lightly till nice aroma comes and grind it into a fine /coarse powder and store. This will be very handy in microwave sambhars/rasam/any other gravies with a dal base. This will cook much faster and the consistency can be very well adjusted..

"Masala Chunky Potatoes"

2007-12-28T21:09:00.000-05:00

Potato is the most versatile vegetable which is filled with carbs & energy.. The creativity with this wonder vegetable is amazing...Whether it is fried/boiled/baked it tastes divine and very filling..
Here is a very unique spicy masala aloo which is simple to make & very tasty with a unique flavour..
I found this recipe from a Regional cook book and I have tweaked to create my own version of this recipe ..

Here is what you need:
3 medium sized potatoes (peeled and cut into chunks)
a big tomato chopped
chopped coriender leaves to garnish..

To fry and grind
3tbsp coriender seeds
3tsp saunf/fennel seeds
2tsp jeera
1/4 tsp pepper
3 dried red chillies

Other masalas:
1/2 tsp turmeric
1/2 tsp garam masala powder
2tbsp oil
salt
1/2 cup milk

Method:

fry all the ingredients to fry with a tsp of oil till nice aroma comes and dry grind it into a fine powder..
Heat oil in a pan and add a tsp of fennel. Now add the potato chunks, turmeric powder and fry for a fw minutes till the oil coats the potatoes.. Now add the ground powder and mix well till the potatoes are coated.Add the tomatoes and 1/2 cup milk, salt and close the lid. After 6-7 minutes the potatoes will be fully cooked with the spices and tomatoes.. garnish with cilantro and serve with hot chapatis..

Eggless Cinnamon Fruit Cake.....

2007-12-25T13:30:00.000-05:00

Merry Christmas All...

Needless to say, Christmas is incomplete without the traditional fruit cake..
I love the fruit cake.. but more than that.. something which really makes my mouth water is the Plum cake often found in Bangalore Nilgiris.. I am sure this cake is found in all parts of India but my memory goes to the Nilgiris bakery which serves a delicious rich plum cake.. I have always tried methods of getting a recipe for an easier version of this cake but invain.. i am sure its out there somewhere.

Here is a version of eggless cake for all the vegans.. The dry fruits can be selected as per the taste.. This cake is also simply good with cranberries and pistachios.. I have used a mixture of regular tooty fruity mix with dried plums and raisins.. If you dont like cinnamom, you can use just a tsp....
This is my entry to the "Think Spice" event hosted by Sunita's blog http://sunitabhuyan.blogspot.com/2007/12/think-ginger-round-up-and-announcing.html

Ingredients
2 cups self raising flour
2teaspoon cinnamon powder
1/2 level teaspoon nutmeg
1 cup butter
3/4 cup dried mixed fruit ( I have added dried plums to this to get the flavour of plums)
1/2 cup sugar
12 tablespoons hot water
1/4 cup pepsi/thumpsup
1/2 level teaspoon bicarbonate of soda
flaked almonds

Method
soak the dry fruit and plums in pepsi for 30mins.-

Put the cinnamon spice, nutmeg, butter, dried mixed fruit, sugar and water into a saucepan.- Place the over a medium heat and stir the mixture until the butter has melted and the sugar has dissolved.-

Bring to the boil and then simmer for 3 minutes.- Remove from heat and cool until lukewarm.- Add the bicarbonate of soda and stir.-

Put the flour into a large mixing bowl and make a well in the center of it.- Pour the lukewarm mixture into this. -

Mix well and pour into a greased cake pan(i have used rectangular)- Smooth the top of the mixture and sprinkle with nuts if u wish to.- Bake on the middle shelf of the oven for 1 hour 15 minutes at 375 F- Turn onto a wire rack to cool

(tip: you can use any combination of dry and mixed fruits..the natural gum of the dried fruit peel actually acts as a binder here so I have used more fruit peels and soaked fruits than regular dried fruits...)

Bangalore Iyengar Bakery toast.../Masala Sandwich

2007-12-23T13:32:00.000-05:00

Bangalore has given a start to some of the finest eateries, whether it is a quick fast food darshini or a sit in place like udupi garden/shanthi sagars/sukh sagar etc, the most oldest tradition is the bakery.

The signature Iyengar bakeries exist everywhere throught bangalore. Whether it is cakes, pastries, honey cakes, buns, cookies, puffs the taste is simply delicious. One of the finest creations ever made in these bakeries is the Iyengar toast...
Whenever I see bread , the first thing that comes to my mind is the colorful, spicy, savoury iyenga toast which is not only filling but extremely tasty....

Here is my creation of the famous Iyengar Bakery toast given by my mom which almost replicates the taste...

Ingredients:
1carrot grated
2 medicum onions chopped (not too fine)
3tomatoes ripe ( chop tomatoes and squeeze out the water)
1tsp turmeric
2green chillies
chopped cilantro
2tsp oil
salt
a pinch ofnutmeg(optional but will definetly give a twist to this toast)
Fresh salt bread

Method:
In a pan , heat oil.. add the green chillies and onions and fry on a medium heat till the rawness of the onion goes away.. Dont brown the onions as this will change the flavour. Now add the chopped tomatoes and grated carrot and mix well.. Add turmeric, nutmeg and salt and close the lid for 2minutes till the tomato cooks..
Now add cilantro and mixwell and switch of the heat..
Toast the bread and apply the above mixture generously on the toast and serve...

Low Cal Malai Mutter/Batani Saagu

2007-12-22T13:00:00.001-05:00

Rich food doesnt have to necessarily contain heavy fatty ingredients...
Sometimes using simple ingredients could result in a delicious equally rich tasting food without the extra calories..
Here is a very low calorie malai mutter which is very rich, flavourfull, full of healthy vegetables and very low calories...The best part of this dish is it takes less than 10minutes to prepare without the hassles of grinding anything..

This is also my entry for the "Grindless Gravies" food event... the details of the event can be found here....

http://whenmysoupcamealive.blogspot.com/2007/11/announcing-grindless-gravies-event.html

Ingredients:

1cup fresh green peas (boil till tender)
1 ripe tomato
1 onion finely minced
1tsp ginger-garlic paste
1tsp red chillie powder
a pinch of turmeric
3tbsp skimmed milk powder
1tsp oil..
cracked pepper 1/2tsp(optional)

Method:

Heat oil in a pan..To this add ginger garlic paste, onion and fry till it turns light golden brown.. Now add chopped tomato and mix well for 2minutes.. Add the turmeric and chillie powder and salt and close the lid for 2mins till the flavours blend..
Now add the boiled fresh peas and any other veggies(optional) and mix well.. Take skimmed milk powder in a bowl and mix it with water to a fine paste.
Add this paste to the pan and mix well.add cracked pepper and close the lid for 4mins till the mixture cooks well. Serve with chapatis/roti

Tip: You can add finelly chopped brocolli/chayoti/any other green veggies you like with peas ..
This dish takes only a tsp of oil and literally calorie free but extremely delicious and rich...

Oatmeal Uppittu/Oatmeal Porridge

2007-12-21T11:35:00.000-05:00

Quaker Oatmeal not only tastes delicious, it's good for your heart...

Oats have numerous uses in food; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also used in a variety of baked goods, such as oatcakes, oatmeal cookies, and oat bread. Oats are also an ingredient in many cold cereals, in particular muesli and granola. Oats may also be consumed raw, and cookies with raw oats are becoming popular.

Here is a 5minute Oatmeal Uppittu/porridge which is not only healthy but extremely tasty.. For all the busy folks who cannot afford to spend more than a few minutes for making a healthy breakfast.. try this and you will not be disappointed...

Ingredients:

1 cup quick oats ( I have used quaker oats)

1.5 cups water

For seasoning: 2tsp oil, 1 tsp mustard, 1tsp jeera, 4-5 green chillies chopped, a twig of curry leaves, 2tsp cashew bits

a pinch of turmeric

salt

grated coconut(optional)

juice of lime --1tsp

Method

In a pan heat oil, add the seasonings, add green chillies and curry leaves and fry for a minute. Now add turmeric and mix well. Add water and boil.. When the water comes to a boil, add coconut, limejuice and salt and mixwell. Now reduce the flame and add the oats and mix well...Close the lid for a minute till the oats cook well.

Garnish with grated coconut and serve hot...

Masala Hakka Noodles

2007-12-19T20:48:00.000-05:00

Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in Northern China and rice noodles being more typical of southern ...

Here is a quick and delicious Chinese Hakka noodles which are spicy,sweet and tangy....

Ingredients:
1pack Hakka noodles (you can use any thick noodles/maggie noodles)
1/2 cup shredded carrots (boil for 3mins in a microwave)
1/2 cup sliced string beans (boil for 3mins in a microwave)
1bunch scallions
3garlic cloves
2tsp tamarind date chutney
2tsp red chillie chutney/schezewan sauce
1tsp tomato ketchup..
3tbsp oil

Method:
Prepare noodles per instructions and strain them and cool them..In a pan, heat the oil till it smokes.. Add garlic and scallions and fry till till the garlic gets golden brown.. Now add the tamarind chutney, red chillie chutney and ketchup and mix well. If you want more sweet and tangy taste add a little more of tamarind date chutney..Adding salt is optional since the sauce may already have salt.. Now mix the strained veggies.

Mix this masala with the cooled noodles till its coated well. Garnish it with scallions and serve....

Menthya/Methi Pulav

2007-12-17T21:24:00.000-05:00

This mildly bitter herb is believed to have medicinal properties. Dried leaves, either whole or ground, are called kasuri methi, and they're a good substitute for fresh..

In the early hours in Bangalore, many "Soppu" vendors bring home different kinds of greens to sell in baskets.. I have always adored all the greens. They are fresh and best used immediatly. The taste is amazingly good. Whenever mom used to purchase Menthya soppu, this rice delicacy was always a must.. Its very delicious and simple..

Ingredients
Fresh Menthya soppu/Methi bunches: 2 bunches (clean and strip the leaves from the stem)
cashew nuts: 2tbsp
turmeric:1/2 tsp
Vangibath powder/Sambhar powder: 3tsp
salt
lime juice
seasoning: 2tbsp oil, mustard, hing, curry leaves, dried red chillies
jaggery/honey: 1tsp (optional)

Method
Clean the leaves thoroughly and spread it on a clean paper towel/kichen towel to dry.. Chop the leaves roughly.( Avoid chopping the leaves when wet since it bruises the leaves)..

In a pan, heat oil, season with mustard, hing, curry leaves, dried red chillies. Now add broken cashew bits and fry for a few minutes. Now add the chopped Menthya leaves and mix well. Add lime juice and fry for a few minutes till the menthya leaves are cooked.. Now add the masala powder and salt. Mix well till the oil separates. Cool and mix with rice and serve with raita of your choice...

Tip: This gojju can be made and stored in the refrigerator and used as needed..

If Vangibath powder is not available, fry 1/2 inch piece of cinnamom and 2 cloves. grind it with sambhar powder with 1/4tsp pepper. This will give a very good flavour..

Persimmon Apple Spread

2007-12-15T22:01:00.001-05:00

Persimmons are eaten fresh or dried, raw or cooked. When eaten fresh the peel is usually cut/peeled off and the fruit is often cut into quarters or eaten whole like an apple. The flesh ranges from firm to mushy and the texture is unique. The flesh is very sweet and when firm possesses an apple-like crunch. It can be used in cookies, cakes, puddings, salads and as a topping for breakfast cereal. Persimmon pudding is a dessert using fresh persimmons

Here is a delicious Indian Persimmon Apple spread, which can be served with fresh bakery rusk or a toasted bagel/bread..

Ingredients:

4 ripe Persimmons (peeled and pulped)

2 ripe Apples( peeled and chunked finely)

1tsp cardomom powder

1 cup sugar

2tsp fresh honey

a pinch of nutmeg

method:

in a thick bottom pan, add the strained pulp of persimmons. To this add apple chunks, sugar and mix well. Boil on a medium flame and keep stirring. After 7minutes, add honey, cardamom powder and nutmeg and mix well. Again keep stirring on a medicum flame till the consistancy starts getting thicker. Now switch off the heat. Cool the mixture and store it in a clean jar..

(This can be done in a microwave aswell. Make sure the mixture is stirred often in close intervals to prevent it from burning and sticking)..

Serve this spread with crackers/Rusks/toasted bread/bagel or eat with a chapati.. Kids love this spread.

Lipsmacking kurkure chat

2007-12-15T21:24:00.000-05:00

"Chaat" makes mouth water..The moment I think of chaat, I visualise all those pani puri vendors out there. Whether it is North, South, East or West chat has become a common wonder snack liked by people of all ages..Whether it is pani puri, Samosa chat, masala puri or papdi chat.. the list is endless and the creativity is so amazing..

Here is a semi homemade quick and delicious snack which the whole family can enjoy anytime of the day..This is semi homemade because I have used store bought Kurkure, cheerios and a few other farsans(optional) to bring in flavours and save tons of time..

Kurkure has become a common snack pack throughout India.. Whether it is a grocery shop or a posh super bazaar the kurkure packs are always handy and the flavours they come in are so amazing..I have found kurkure packs in Indian stores these days aswell since I live in the Northeast USA.. If it is not found, you can replace it with fried tortilla chips, other farsans of your choice or simple rusk bits..

Ingredients:

1pack kurkure ( I have used Hyderabadi tamarind flavour)

1cup cheerios(either honeynut or plain cheerios)

4-5 rusk broken into bits

1/4cup raisins

1/2cup salted peanuts(any other nuts if available)

1big onion finely diced

a bunch of cilantro chopped

juice of one lime

2big tablespoons tamarind-date chutney

1big tbsp red chilly chutney( you can make this at home or use maggie red chilly or any other brand of your choice)

Method;

First in a clean bowl mix diced onions, cilantro, peanuts, raisins and the chutneys till all are coated well and mixed well. Now mix lime juice. Now add the kurkure, cheerios, rusk bits , toss well and serve immediatly or else they will get too soggy..( You can make the onion mixture before hand and just before serving mix kurkure and other farsans to prevent them from being soggy).

Mysore Masala Dose/South Indian Crepe

2007-12-15T18:25:00.000-05:00

The dosa is a South Indian crepe which is high in carbohydrates and proteins, is a typical South Indian breakfast recipe. Needless to say, this food is a speciality in Karnataka & the variety is varied.. Different types of dosas can be prepared with different textures, batter and ingredients.. One of the most authentic breakfast which I personally await every weekend is the special mysore masale dose which my dad makes. It is so far the best I have eaten ..

It is served with Potato Palya, Coconut chutney & a dollop of fresh butter. The crepe itself is smeared with a special red chilly chutney which gives a special flavour..

Dose Ingredients:

3cups raw long grain rice (soaked for 4-5 hrs)

1.5cups urad dal (soaked for 4-5 hrs)

1cup mashed rice (poha) (soaked for 2hrs)

1/2tsp fenugreek seeds

1tsp salt

method: Washed the soaked ingredients. Grind all the soaked ingredients to a fine batter adding 1.5 cups of water. Ferment this batter for 5hrs in a warm place till it rises.

tip: never use the soaked water for grinding as this spoils the batter soon.

Potato Palya Ingredients:

4-5 potatoes (boiled and coarsly mash it so that chunks remain)

4 green chillies

1tsp broken cashew bits

1tsp mustard

1tsp urad dal

1/2tsp turmeric

curry leaves

1tsp lime juice

salt

Method: In a pan add 2tbsp oil and season with mustard, urad dal, cashews and curry leaves. Now add turmeric and green chillies. Add the mashed potatoes and mix well and add lime juice. garnish with coriender leaves..

Coconut chutney ingredients:

1/2 cup fresh grated coconut

a handful coriender leaves

1/2 inch ginger shredded

2tbsp fried gram dal

salt

a lemon size tamarind ball

Method: grind all the above ingredients adding water to a desired consistency.. This can be seasoned with a tadka of oil with mustard seeds and a pinch of hing..

Red chilly chutney recipe:

7dried red chillies(soaked in water for 10mins)

1garlic clove

Grind the ingredients to a fine paste..

Putting it all together: Take a flat plan/Dosa pan.. brush it with a dab of oil. When the pan is heated, take a laddle full of dosa batter and spread it with the base of the laddle to a nice circle..

Add a tsp of oil around the edges of the dosa..After 2mins smear a tsp of red chilly chutney around the dosa..When it starts getting crispy, add a tbsp of potato palya on a side and fold over the dosa. Serve it with chutney and a tsp of butter..

Raw Banana/Plaintain fry (Balekai palya)

2007-12-13T12:21:00.000-05:00

Balekai/Aratiya/Plaintain Plantains can be used for cooking at any stage of ripeness, and very ripe plantain can be eaten raw... Here is a quick Plaintain spiced fry which is very easy & can be served with rice and a dollop of ghee or can be eaten with roti/partha.

Ingredients:
3 small plaintains/Raw bananas/Balekai (peeled and sliced into small chunks)
2tsps sambhar powder
2tsp lime juice
2tbsp fresh grated coconut
a pinch of turmeric

For seasoning:
2tbsp oil, hing, mustard, jeera, curry leaves and dried red chillies..

Method:
First peel and remove any fibre from the raw bananas and slice it into little chunks. Now add turmeric and lime juice and mix the chunks well and set aside for 5mins.

In a pan add oil and season with mustard, jeera, curry leaves and dried red chillies. Now add the chunks and fry for a few minutes till the chunks get crispy and golden brown. Now add sambhar powder and coconut, salt and mix well for 3minutes.. Do not cover the pan with a lid at any point of time if you want crispier chunks...Enjoy..

Potato-Shallot Sambhar/Eerulli Alugadde Huli

2007-12-08T20:08:00.000-05:00

I remember when I used to go jogging early morning during my bangalore days.. My dad and me made it a point to visit a different eat out cafe after jogging for a steaming idli with sambhar. This sambhar always fascinated me. The flavour was so enticing. Potato Shallot sambhar is almost served in any eatery throught Karnataka and tastes delicious nomatter where it is served. Nothing can go wrong with this combination.

Here is an authentic version of this sambhar from my grand mother which I cherish...

Ingredients:

1cup potato cubed

1cup shallots

1tamato

1/2cup toor dal

1/2 cup moong dal

2tbsp fresh grated coconut

a small piece of jaggery/sugar can be used if jaggery is not present

3tsp sambhar powder

1tsp tamarind paste

oil, jeera, mustard, hing, curry leaves for seasoning

For sambhar powder

2tsp dhania

1tsp jeera

1tsp pepper corns

2tsp urad dal

handful dry red chillies

Fry all the ingredients till nice aroma comes and grind it to a fine powder.

Method:

In a pan, add 2tsp oil, add hing and shallots fry for 3mins. Now in a pressure cook both the dals along with potato, tomato and the shallots in oil together adding little water till the dal is well cooked. Dont overcook since the shallots may disintegrate.

In another vessel, add the seasonings and now add the pressure cooked mixture, add sambhar powder, jaggery, coconut and salt and mix everything and boil for 5minutes. Now add tamarind paste and boil for 2mins more. Garnish with coriender.

Serve this sambhar with idlis/vadas/rice or drink it as it is like a soup...

Cluster Beans delight/Gorikai Palya

2007-12-08T19:47:00.000-05:00

Guar/Mattikaya/Cluster Bean/Gorkikai/Jawalikai is an interesting flavourful legume.
It is an annual legume crop that provides with a natural source of hydrocolloid.It is consumed as a bean, livestock fed and also in the form of manure in the fields. India is a very dominant producer of this crop. This is a common vegetable used in Karnataka aswell. My most favourite part of this bean is its color, rich bright green color especially the young beans.

Here is a classic recipe with cluster beans which can be served with plain rice or with any roti or eaten as it is. This recipe can be made dry or in a gravy form as needed. For all the people dont like green, once you taste this, you will never complain about eating green again...Looking forward for your comments..

Ingredients:

2cups chopped cluster beans (boil it and drain the water)

salt to tast

To grind:

1/2cup fresh grated coconut

4-5 green chillies

1tsp jeera

2tbsp channa dal soaked for 15mins in boiling water

a handful coriender leaves

To season

2tsp oil

hing, jeera, mustard, 1tsp urad dal, 1tsp channa dal, currey leaves, 2dried red chillies

Method
Grind all the 'To grind" ingredients adding little water to a fine paste. In a thick bottom pan, add oil and season with all the seasoning ingredients. Now add the ground paste and mix well in a low flame. Add little water if the paste starts to stick to the pan. Now close a lid and let it cook for 10mins. Then add the boiled cluster beans, salt and mix well and serve.

This can be eaten as it is and extremely healthy since it contains high protein and very little fat and sugar. It can be served in hot rice with a dollop of ghee or served as a curry with roti.

Dahi vada/Curd Vada

2007-12-07T16:00:00.000-05:00

During my bangalore days!! my often favourite joint was the SLV/Adigas chain of cafes filled with people the hustle bustle and ofcourse the tasty aroma from the sambhar and vadas. I would not pass by those streets without tasting the Dahi vada/mosaru vade which was my alltime favourite brunch or snack.

Dahi Vada is a very fulfilling recipe of dal dumplings dipped in flavoured yogurt. These dumplings when soaked would be soft and juicy. Here is the recipe

Ingredients:

1.5 cups Black gram dall( soaked for 3hrs)

1tsp rice flour

1tsp black pepper corns

1/2 cup of fresh coconut pieces(you can use grated coconut if you dont have pieces)

2cups hot water

salt to taste

oil for frying

For Dahi

2-3cups of fresh yogurt(beaten and smooth adding little water)

1/2 cup grated carrot

salt to taste

1tsp sugar

For garnish

oil, mustard, hing, curry leaves

2tbsp boondi (optional)

Method

Grind the dal adding as little water as possible till you get a nice paste. It shouldnt be watery. Mix the rest of the ingredients and let it sit for 2hrs.

Meanwhile mix grated carrot to dahi and season dahi with oil, mustard and hing (tadka/vagarne).

Fry the vadas making a little dip in the batter to form a vada and deep fry in oil till crisp and golden brown. Immedatly dip the vadas for 5mins in hot water. Now squeeze the water from the vadas and add it to the dahi mixture so that they can soak and absorb the flavours...Serve with boondi..

Festive Lemonade (Panakam)

2007-12-05T13:17:00.000-05:00

Panaka/Panakam I would call is a very festive drink which is extremely refreshing & delicious. The speciality lies in its simple blend of flavours using simple ingredients. It is a very soothing drink often offered in many festivals especially Rama Navami. Any pooja or rituals in any auspicious occasions is incomplete without this cooler.

Here is a very simple Panakam recipe which is extremely soothing & quick to make.

Ingredients:
3cups of store bought lemonade
4cardamom pods (powder it fresh)
1/2 inch ginger grated
1/4cup water
1/4tsp saffron
a few rose petals(optional)

Method:

micrwave 1/4 cup water adding grated ginger, saffron & cardamom powder for 2mins till the taste of cardamom and ginger infuses in the water. Set aside for a few mins to cool and then strain the infused liquid.

Add this strained liquid in 3cups of store brough lemonade. Mix well and chill if needed. Serve it with garnished rose petals. This recipe is definetly an eye catching hit...

Try it and let me know your comments

Toor Spiced Rice (Togari Bath)

2007-11-29T16:16:00.000-05:00

Toor/Tuar is one of the most versatile legumes. Toor Dal is known by many names such as Arhar dall, Tuvar Dall, Yellow Spilt Peas etc. Through out india this pulse is used as a basic pulse for making dals, chutneys, sambhars, rasam and curries.

This recipe is very nutritious, quick & extremely delicious. It is very different than the regular masala bath/pulavs but equally flavourfull. Hope you all like this recipe as much as I do..

Ingredients:

Tool dal/Togari bele --dry ones 1cup

Red dried chillies--5-6

Garlic pods--3

dhania--2tsp

hing--a pinch

cashews--2tsps(optional)

tamarind pulp--2tsp/ or lime juice can be used.

grated fresh coconut--2tbsp

Cooked rice-1.5 cups

salt

1tsp sugar

1 papad either microwaved or fried in oil

Method:

Dry roast the tool dall without oil in a pan till nice aroma comes and cool it on a plate. In the same pan, add a tsp of oil and add garlic pods, dhania and hing and fry for 2mins till the rawness from the garlic goes. Now add the dried red chillies and fry for a minute.

Grind all the above into a coarse paste with tamarind pulp/lime juice adding little water.

Take cooled boiled rice in a plate, add the ground paste above and mix well. Add salt and sugar and mix again. Finally add the fresh cocunut and break the papad and mix well.

This chutney can be made ahead and refrigerated for long since it does not contain coconut. This makes an excellent recipe for leftover rice and also for a large party cooking. Kids especially love this rice with papad bits. This will surely be a party hit.

Avarekalu Rotti

2007-11-22T13:22:00.000-05:00

Avarekai reminds of the most authentic aromatic dishes like Rotti, kodubale, nippattu, sambhar the list is endless. In bangalore the deskinned avarekalu called 'hitaka bele' is sold in a few places. The rotti and sambhar with this is out of the world.

In English the name of Avarekai is either Flat Beans or Field Beans .They are grown in India and elsewhere, mainly during summer.The definition of a field bean - Old World upright plant grown especially for its large flat edible seeds but also as fodder.Other names for the field bean is:broad-bean, broad-bean plant, English bean, European bean, Vicia faba..

Rotti is a flat pancake made it either rice flour or Finger millet flour(ragi). Avarekalu rotti represents typical karnataka breakfast food. Here is the recipe

Ingredients:

Avarekalu (papdi lilva)/Hitakabele if available -- 1cup

Grated coconut or fresh coconut pieces--1/2 cup

Rice flour -2cups

jeera 1tbsp

Sabsige soppu/dill-1small bunch

butter milk--1/2 cup

oil , salt and water..

Method

microwave avarekalu till tender with a pinch of salt. Drain and reserve the drained water. In a mixing bowl, add rice flour and all the other ingrediants with chopped dill and mix it with buttermilk. If the mixture is too dry, add the reserved water for mixing. The consistency should be like a soft chapati dough. Now smear this with 2tsp oil and keep it aside for 15mins.

Take a non stick pan, smear your hands with oil , take a small piece of the dough and using your fingers spread it around the pan. The oil on your palm will help you expand the dough to the thick ness you want..

on a medium flame cook the rotti till brown spots appear. smear it with ghee or butter and serve with cold yogurt.

Optional: cook the rotti and garnish with fresh grated coconut and serve..

Chitranna--a spicy rice delicacy

2007-11-21T23:17:00.000-05:00

Chitranna represents a quick fulfilling breakfast item or a part of a big lunch..It is always a part of festive food.
There are varieties of chitranna. Sometimes it is made with lemon juice or mango or tamarind. My most favourite chitranna is with a combination of coriander with tamarind. This is one of my most favourite recipes given to me from my mother.

Ingredients:
1/2 cup grated fresh coconut
a small piece of tamarind (soak a small piece of tamarind in water and remove seeds or break tamarind into little bits)
coriender-a bunch
green chillies--4-5

For seasoning:
2tbsp peanuts
1twig curry leaves
4 red dried chillies
1tsp mustard seeds
1tsp urad dal
a pinch hing

Method:
1) grind coconut, coriender leaves and the tamarind pieces in a mixer without adding any water. The mixture need not have to be finely ground.
2) In a pan, add 2tbsp oil and when heated add mustard seeds , urad dal and hing. When it splutters add chillies, curry leaves and peanuts and fry till the peanuts turn brown
3)Now add the ground mixture and fry for 2-3minutes.

Voila.. the mixture is ready to be mixed with boiled rice .Add salt and enjoy..

Shavige-gasagase payasa

2007-11-21T15:41:00.001-05:00

This is a classic recipe which I learnt from my mother in law..Its a rare and tasty combination of vermicelli & poppy seeds with a unique mouth tingling taste..

For all the Payasa lovers who are looking for a refreshing change with shavige.. this is a rewarding change.

Ingredients :
shavige(vermicelli) - 1 cup
Gasagase(poppyseeds) - 2tbsp
Ghee-2 tbsp
Cardamom - 4 (peeled and powdered)
Dry fruits - 2tbsp
Jaggery -- 1cup (if brown sugar used, use 1.5 cup)
Milk - half cup (optional)
Grated Coconut - 1/2 cup

Method:
1) Fry vermicelli in a tbsp of ghee on a medium flame till golden brown..
2) In the same pan, fry the poppyseeds till the raw smell goes away.
3) Grind the poppy seeds with coconut and cardomom into a watery paste.
4) Take another pan, add 1/2 cup water and boil the vermicille, when almost done, add jaggery and boil for a few more minutes till the jaggery melts.
5) Now add the poppy seeds paste in this pan and mix everything. Based on the consistency water could be added or milk could be added.
6) for more richer taste coconut milk can be added too.
7)Fry all the dry fruits and nuts in the left over ghee and garnish the payasa.This can be served warm or cold..