Friday, July 31, 2009

Onion Bajji

Bajji's -Hot and spicy . That makes them all-time favourite especially tea-time snack.

Be it any occassion bajjis are a must. Festivals,celebrations,weddings or any party. The menu will definitely have bajjis/pakora.

Onion pakora/bajji is more oftenly called a kanda bajji in maharastra( kanda means onion in marathi language)

These deep fried dumplings of onion mixed in besan with some spices.

1. Besan flour - 1 cup
2. Green chilly - 3
3. Cumin/Jeera - 1/2 tsp
4. Mint leaves - 8 leaves
5. Coriander
6. Baking Soda - 1/4 tsp
7. Salt - as per taste
8. Onion - 2
9. Oil for frying

How to make kanda bajji?

1. Grind the chilly and cumin together.

2. Finely cute the coriander and mint leaves.Coarsely cut the onion.

3. Mix all the ingredients -besan, soda, chilly,salt,onion and the cut leaves.

4. Add water and mix well. Add water just sufficient to have a gel like texture.

5. Now heat the oil and drop small portions of the mixture.

6. Deep fry and remove when the dumplings turns brown/golden

Imagine a first monsoon rainy evening.You are having a hot cup of tea along with Onion bajji
Oooo Its soo cozy.
Yummy Onion Bajjis!!!

Bottom line: Forget the calories for a change

Potato Paratha /Aloo Paratha

Paratha is the flat Indian bread with a stuffing.
There are various types of parathas, alu paratha, godi paratha, mooli paratha etc.
Aloo Paratha happens to be the most liked of these various parathas.

Paranthas probably originated in Punjab. But now they are famous all over India.
Heres an easy recipe to prepare Aloo paratha.

For the potato stuffing
1. Potato - 4
2. Green chilly - 4
3. Ginger - 1/2 inch
4. Cumin - 1 tsp
5. Salt - as per taste

For the Dough :
1. Wheat flour - 1 cup
2. Water
3. Salt - 1/2 tsp
4. Oil - 1 tbsp

How to prepare the dough?
Mix wheat flour,salt and add a tbsp of water. Mix using hands.
Slowly add some more water and mix again.
Repeat adding water and mixing to form a think dough.
Make sure not to add too much water at once.

To make the stuffing
1. Boil the potatoes and allow to cool down.
2. Grind the green chilly,ginger and cumin together.
3. Now mash the potatoes and mix the ground paste of green chilly,ginger and cumin.
4. Add Salt and mix well.

Now to make the Paratha
1. Take a portion of the dough almost equal to the size of a golf ball.
2. Using the wooden stick, flaten the dough into a small 3 inch circular flat roll(chapati).
3. Take a portion of the potato mix, size of a golf ball again.
4. Place it in the centre of the small chapati.
5. Slowly lift the dough into your hands and surround the potato mix with the chapati.
6. The potato ball should get engulfed by the chapati dough.
7. Seal the dough properly by pressing.
8. Again using the wooden stick, make a paratha by rolling the stick over the dough(with potato stuffing inside it). Keep rolling until its almost 6 to 8 inches in diameter.
9. Heat a pan and fry the paratha. Turn the paratha upside down when you see small bubles on the paratha.
10. Apply oil occasionally

Yummy Alu paratha is ready.
Have it with Yogurt. I like to have it with yogurt and Groundnut chutney

Thursday, July 30, 2009

Green Gram Dal

GREEN GRAM is popular because of its nutritional value.
It is a rich source of proteins and carbohydrates and has good digestibility.

This is a quick recipe unlike sprouts where we need to wait for almost 3 days before
the green gram starts sprouting.

1. Green gram - 1 cup
2. Groundnuts - 1 tbsp
3. Onion - 1
4. Tomato - 1
5. Mustard - 1/2 tsp
6. Cumin - 1/2 tsp
7. Ginger - 1/2 inch
8. Sambar powder - 1 tsp
9. Red chilly powder - 1 tsp
10.Salt - 1 tsp
11.turmeric - 1/4 tsp
12.Oil - 2 tsp

How to prepare Mother's Green Gram dal?
1. Pressure cook the dal and allow to cool down.
2. Cut the onion and tomato.
3. In a container - heat the oil and add cumin and mustard.
4. After the mustard start spluttering add the onion.
5. Fry until onion turns slightly brownish.
6. Now add cut tomato and fry again.
7. Add turmeric and ginger paste.
8. Add the cooked Dal, sambar powder,red chilly powder and mix well.
9. Add one cup water and cook for 10 mins.

Dal tastes good with both rice and chapati.

Wednesday, July 29, 2009

Coconut Yellow Curry

Yellow Curry

The coconut is consumed in many different forms, as milk and flesh of coconut, coconut water and also coconut oil.It is considered a very auspicious fruit in India and is used in almost every religious ritual.
It is a rich source of potassium.
Here is one easy and tasty recipe using coconut milk.

1. Vegetables - carrot,beans,baby corn
2. Onion- 1 small
3. Tomato -1
4. Green chilly - 4
5. Coconut milk/cream -1 can
6. Cinnamon -1 inch
7. Garlic cloves -3
8. Ginger - 1/2 inch
9. Turmeric - 1/2 sp
10. Cumin -1/2 tsp
12. Coriander powder -1 tsp
13. Coriander with stem - 10 -15
14. Lemon juice - 2 tsp
15. Soya sauce - 1 tsp
16. Salt - 1 tsp
17. Sugar - 1/2 tsp

How to prepare Yellow curry?
1. Cut the vegetables - carrot,beans,baby corn
2. Cut the onion, tomato and chilies.
3. Grind onion,tomato,chilies,turmeric,cinnamon,cumin,ginger and garlic to form a fine paste.
4. Heat the paste formed above for 2 mins.
5. Add the coconut milk/cream and bring to boil.
6. Add coriander powder, salt, soya sauce,sugar and lemon juice
7. Now add the cut vegetables and fresh coriander stems.
8. Cook for 5 mins.

Yellow curry tastes yummy with rice.

Tuesday, July 28, 2009

Jowar Uppit Recipe

Jollad uppit

Jowar is the Indian name for Sorghum , also known as great millet, guinea corn.
This is yet another easy recipe with Jowar. You may also try Jollad Bele Kadabu.

1. Jowar flour - 1 cup
2. Onion - 1
3. Green chilly - 3
4. Mustard seeds - 1/2 tsp
5. Jeera - 1/2 tsp
6. Dill Leaves(Sabbasgi) cut- 1/4 cup
7. Capsicum - 1/2 cup(cut)
8. Groundnuts - 1 tbsp
9. Lemon juice - 2 tsp
10. Salt - 1 tsp or as per taste
11. Oil - 3 tsp

How to prepare Jowar uppit?
1. Fry the Jowar flour for 5 mins and keep aside.
2. Cut all the vegetable- onion,chilies,dill leaves,capsicum.
3. Heat oil and add mustard,jeera and groundnuts.
4. Add cut chilly and onion. Fry until Onion turns slightly brownish.
5. Add the cut dill leaves and capsicum. Fry for 3-4 mins.
6. Add 2 cups of water,lemon juice and salt.
7. Allow the mixture to boil.
8. As it begins to boil, slowly add the Jowar flour and mix well.Reduce the flame and cook for 5 mins.
9. Keep the container closed for 5 mins.

Spicy Green Rice / Spinach rice

Spinach rice
When one speaks of spinach the first thing that comes ot my mind is "The Popeye Show".
I used to watch this cartoon serial as a kid. Here the main character Popeye had strong muscles attributed to his spinach drink.
Popeye gained instant energy after having the spinach drink :) and could perform supernatural acts.

Indeed, Spinach is a repository of nutrients.Its rich in vitamins and minerals.
Heres a simple recipe using spinach as the main ingredient.

1. White rice uncooked - 1 cup
2. Spinach leaves - 1 cup
3. Mint leaves - 10 to 15
4. Garlic Cloves - 2
5. Biryani/Pulao masala - 1 tsp
6. Mustard seeds - 1/2 tsp
7. Coriander (optional)
8. Green chilly - 2
9. Onion - 1
10. Oil - 2 tsp
11. Cashew nuts - 4-5
12. Lemon juice - 1 tsp
13. Salt as per taste
14. Water - 1.5 cups

How to prepare Spinach Rice?
1. Wash the uncooked rice with water and keep aside for 5 mins.
2. Cut the onion and green chilly.
3. Cut the spinach and mint leaves and grind to make a paste.
4. Add oil to the container,add mustard seeds when the oil is hot.
5. Add green chilly and garlic paste. Fry
6. Add onion and fry for 2 mins.
7. Now add the green paste prepared earlier and fry for 3 mins.
8. Then drain the water from the rice and add to the container. Fry for a min
9. Add salt, masala and cashew nuts.
10. Add water and cook.

When cooked, the green rice looks yummy and tastes equally good.

Monday, July 27, 2009

Lemon Rice

Yellow Rice

Lemon rice is more commonly called as Chitranna in Karnataka.
I always wonder "why this dish is called Chitranna?". Where chitra means - strange and anna means rice.
One of my friends says, the dish is named after the place where it originated, CHITRAPUR hence CHITRANNA.
Any other thoughts?

Well,Chitranna/Yellow rice is prepared in various ways. I specially like to prepare it without onion or tomato.

1. Rice (cooked) - 2 cups
2. Lemon juice - 3 tsp
3. Garlic - 3 cloves
4. Mustard - 1/2 tsp
5. Turmerric - 1/2 tsp
6. Groundnut - 1 tbsp
7. Oil - 2 tsp
8. Green Chilly - 3
9. Urad dal - 2 tsp
10. Coriander to garnish

How to make Yellow Rice?
1. Heat the oil and add mustard seeds.
2. Once the mustard start spluttering,add urad dal and groundnuts.Fry for a min.
3. Add cut green chilly and garlic paste. Fry for a min again.
4. Add salt,turmeric,and lemon juice.Mix the ingredients.
5. Finally add the cooked rice and mix well but gently.
6. Add coriander to garnish.

Thursday, July 23, 2009

Brinjal/Eggplant curry

Eggplant is very low in calories but rich in soluble fiber content.
It is a very good source of minerals especially potassium and contains a high content of water and fiber.

Brinjal is the most easily available vegetable in India
A variety of dishes are prepared using brinjal.
Here is one such dish, which tastes superb.

1. Brinjal - 8-10
2. Onion - 1 large
3. Tomato - 1
4. Cumin seeds - 1/2 tsp
5. Mustard seeds - 1/2 tsp
6. Jaggery powdered - 1/2 tsp
7. Tamarind paste - 1 tsp
8. Dry coconut powder - 1 tbsp
9. Groundnuts - 1 tbsp
10. Sesame seeds - 1/2 tsp
11. Cloves - 3
12. Turmeric - 1/2 tsp
13. Red Chilly Powder - 2 tsp
14. Garam Masala - 1 tsp
15. Oil 1.5 tbsp
16. Salt as per taste
17. Coriander

How to prepare the Brinjal curry
1. Grind the coconut,groundnut,cloves,sesame together.
2. Wash all the veggies.
3. Finely cut the onion and tomato.
4. In a bowl take half of the onion and tomato.
Add turmeric,red chilly powder( 1/2 tsp), salt(1/2 tsp). Keep the mixture aside
5. Now cut the brinjals,
Cut the stalk first,and then diagonally slide the into several halves without cutting the bottom of the brinjal.
6. Slightly spread the cut brinjal and fill it with the onion/tomato mixture prepared above as shown below.

7. fry the remaining onion and tomato.
Then add Brinjal and deep fry. Add sufficent oil(1.5 tbsp)
Fry until the purple brinjal turns brownish.
8. Add Red Chilly powder,Garam masala,turmeric,jaggery and salt.
Mix all the ingredients.
9. Add the coconut,gorundnut etc mixture.
10. Add half a cup of water and close the lid of the container.
Cook for 5 mins. Occasionally stir.

This curry taste superb with Chapati or roti's of any kind

Dill Daal Fry

Dill Daal Fry
Dill is a very good source of calcium, which is necessary to maintain healthy teeth and bones.
Heres one recipe with daal and dill leaves.
Very easy to prepare and taste good.

1. Dill leaves(cut) - 2 cups
2. Onion - 1
3. Green chilly - 3
4. garlic cloves - 2
5. Toor dal( spilt yellow gram) - 1 cup
6. Mustard - 1 tsp
7. Salt as per taste
8. Lemon juice - 1 tsp
9. Oil - 3 tsp

How to prepare Dill curry
1. Cook the daal with water in a pressure cooker.
2. Cut the onions , chilies and Dill leaves.
3. In a pan, add oil and when oil is hot, add mustard.
4. Once mustard starts spluttering, add cut chilly,garlic and onion.
5. Fry until the onion turns slightly transparent
6. Add the cut dill leaves and fry for 3 mins.
7. Now add the cooked daal.
8. Add salt and lemon juice.Mix well and cook for 5 mins

This curry can be had with rice or roti.

Curds Bean Recipe

Curds Bean Recipe

Its a lazy day and you want to give a kick to your tongue and rest to your hands, then yes this is the recipe that you are looking for.

Its quick, simple and tasty, Ummmm!

Main ingredients are Curd and beans. Curd/Yogurt has high nutritional value and is rich in proteins and vitamins.

In India, a lot of people believe that eating a spoon of curd with sugar brings luck especially during exams and interviews [:P].People follow this like a superstition, whereas this has a scientific reason.Actually, Curds when mixed with sugar acts as an excellent body coolant and instant energizer, thereby bringing luck to your body J


1. Beans - 15-20 nos

2. Curds /yogourt - 1 cup

3. Green Chilies - 3

4. Fresh grated coconut - 1/4 cup

5. Jaggery powdered - 1/2 tsp

6. Mustard - 1 tsp

7. Salt - 1 tsp( or as per taste)

8. Coriander


1. Cut the beans (the cut pieces should be about 2 cms size)

2. In a vessel cook the beans along with water. Add water just sufficient to submerge the beans.

Cook until the beans are tender.

Alternatively you cud microwave the beans (with water) for 5 mins.

3. In a container, heat the oil and add mustard seeds, when the mustard starts spluttering,

add cut green chilies.

Fry the chilies.

4. Now add the grated coconut and fry again.

5. To this add the boiled beans (along with the water).

6. Add salt and jaggery.

7. All it to cool down and then add curd/yogurt and stir.

Eat after 10 mins with plain rice.

Wednesday, July 22, 2009

Beaten Rice Recipe

All those who have travelled from Bijapur to Hubli via Bijapur-Hubli highway(in Karnataka,India), must have definitely stopped at this small village named Kolhar.
Kolhar, for years is known for its "gadige mosaru"( gadige - mud/earthern pot, mosaru-curd)
Every time we went to our village in Bijapur district, we made sure to go via Kolhar and take a break at Kolhar to taste the "mosaru-avalakki"(made of curd and beaten rice)

The use of buffalo milk makes the mosaru(curd) very tasty.In villages the milk is boiled in earthern pots on stoves(wood is used as fuel)

Mosaru Avalakki is very simple to prepare and tastes great.
I have replaced the gadige mosaru with the normal curd prepared at home.
(It may not taste as good as the mosaru avalakki prepared with gadige mosaru, but its still tasty)

1. Fried gram chutney - 1 tbsp
2. Beaten rice/paddy - 1 cup
3. Curd - 3/4 cup
4. Salt as per taste

On a plate , make one layer of beaten rice.
On the beaten rice, put one layer of curd.
Using a spoon, spread the Fried gram chutney and salt on top of the curd.

How to eat - using the spoon, slowly mix the contents at one end of the plate and eat.

Simple, ain't it!!!

Fried Gram Chutney

Putani Chutney

Just like Shenga Chutney,Putani(fried gram) chutney is another common side dish in North Karnataka.
This can also be preserved for long.

Fried Gram - 1 cup
Garlic cloves - 6 pieces
Curry leaf - 2
Jaggery - 1 tsp
Red chilli powder - 2 tsp
Salt - 1 tsp (or to taste)
Cumin seeds/jeera - 1 tsp

1. Peel/remove the dry skin on garlic cloves.
2. Mix all the ingredients and grind in the grinder.

Tuesday, July 21, 2009

Moong Daal Recipe

Moong Dal Curry.

1. Moong dal (split green gram) 1/2 cup
2. Red chilly 2 nos
3. Garlic cloves 2-3
4. Cumin - 1/2 tsp
5. Mustard - 1/2 tsp
6. Sambar masala - 1 tsp
7. Tamarind paste - 1 tsp
8. Ghee - 1 tsp
9. Oil - 2 tsp
10. Salt - 1 tsp or as per taste
11. Coriander

1. Fry the dal, until it turns slightly brown.
2. Pressure cook the dal and allow it to cool down.
3. In a vessel heat the oil. Add cumin and mustard.
4. Add Red chilly and garlic paste.
5. Grind the cooked dal to form a paste.
6. Pour the dal into the vessel and mix.Add salt,sambar masala,tamarind paste.
7. Add 3 cups of water and cook.
8. Add Ghee and coriander for better taste.

This tastes too good with rice.

Monday, July 20, 2009

Finger Millet balls/Raagi Mudde

Raagi Mudde

Raagi is the staple food in Southern Karnataka.
Raagi mudde preparation is very simple.It is easy to digest and highly nutritious.This recipe my mom learnt from our maid Mallika at Bangalore.
Earlier My mother followed a very cumbersome method and always ended up having some flour lumps in the mudde.But this recipe followed by our maid is very simple and since we started following this recipe, mudde has become a common dish for dinner.

Raagi Flour : 1 cup
Water : 2 cups

1. Take water in a wide container and add 2 tsp of raagi flour.Heat
2. When the water begins to boil, lower the flame.
3. Now pour the remaining raagi flour into the container.Donot mix.
4. The water shall slowly engulf the raagi flour.
5. Cook on low flame for 10 mins.
6. Remove the container from flame.
7. Using a string wooden tablespoon/ roller, stir the cooked raagi flour.
Hold the container tight while stirring. (Be careful since the container is hot)
Seek help of someone or use your feet to hold the container tight and
Stir and make sure there are no lumps left behind.
8. Take a plate and apply little water to your hand and the plate.
9. Take a small amount of the raagi mix from the container and
shape it into a small ball.
Repeat for the remaining raagi mix.

Raagi Mudde can be had with Soppina( leeafy vegetables) saaru.
Take a small portion of the mudde, dip it in the curry and just gulp it.

Samosa Chaat

Samosa chaat

1. Samosa - 3
2. Onion - 1
3. Tomato - 1
4. Ginger Garlic paste - 1 tsp
5. Garam Masala - 1 tsp
6. Red chilly powder - 2 tsp
7. Salt - 1 tsp
8. Coriander
9. Sev
10.Sweet Chutney
11. Curd - 1 tbsp
12. Fresh grated coconut - 1 tbsp
13: Oil - 2 tsp
14. Water - 1 cup

1. Cut the onion and tomatoes and grind using a grinder.
2. Heat the oil and fry the onion and tomato paste.
3. Fry for 5 mins.
4. Add Chilly powder, salt and garam masala.
5. Add fresh grated coconut and peas, mix well and fry for 2 mins.
6. Add 1 cup water.
7. Cook for 10 mins.

Now preparing the chaat
1. Smash one samosa in a plate.
2. Spread the gravy prepared above all over the smashed samosa
3. With a spoon spread the sweet chutney and curd over the gravy and samosa.
4. Garnish with chaat with coriander and sev.

Fruit Salad without custard

Fruit Salad without custard

There are various ways of preparing fruits salad.This ones my favourite.
Since its so easy to prepare and tastes yummy.

1. Sugar - 1 cup
2. Water - 1 cup
3. Cashew nuts - 12 nos
4. Raisins - 12 nos
5. Ghee - 1 tsp
6. Cut Fruits( banana,apple,pineapple,grapes etc) - 3 cups


1. Prepare a sugar syrup- boil the water and add sugar. cook for 10 mins.Allow the syrup to cool down.
2. Cut the cashewnuts in smaller pieces.
3. Fry the cashewnuts and raisin in Ghee, until the cashewnuts turn slightly brown.
4. Now pour the Sugar syrup on the cut fruits and add the fried cashew nuts and raisins.
5. Keep in the refrigerator for 20 mins.

Saturday, July 18, 2009

Uppit/Upma Recipe

Uppit/Upma Recipe

I always hated uppit as a kid.Why?
This was the snack provided whenever we had guests at home or whenever we visited any relatives/friends.It was prepared too often.
Upma/Uppit has always been the first choice to treat the guests with.

1. Upma Rava(thick) - 1 cup
2. Green chilly - 2 nos
3. Onion - 1/2
4. Peas - 1 tsp
5. Cumin - 1/2 tsp
6. Mustard - 1/2 tsp
7. Groundnuts - 3 tsp
8. Salt - as per taste
9. Turmeric - 1/2 tsp
10. Urad Dal - 3 tsp
11. Chana dal - 2 tsp
12. Lemon Juice - 1 tsp
13. Coriander
14. Ghee - 1 tsp
15. Oil - 5 tsp
16. Water - 3 cups
17. Sugar - 1/2 tsp

1. Fry the rava , add 1 tsp of oil.Fry until the rava turns slightly brown.
2. Keep the rava aside.
3. Heat the remaining oil( 4 tsp).
4. Add cumin and mustard. After the mustard start spluttering, add groundnuts, urad and chana dal and fry for a minute.
6. Add chilly,peas,onion and fry till onion becomes golden brown.
7. Now add turmeric and salt
8. Add water
9. When the water starts boiling , add lemon juice.
10. Check the mixture for taste, if needed add more salt.
11. Add sugar
12. Reduce the flame and slowly pour the rava, simultaneously stirring and mixing, so that no lumps are formed.
13. Keep stirring.Add 1 tsp ghee and coriander( ghee gives an awesome taste to the upma)
14. Keep the vessel closed for 2 mins.

Yummy Uppit is ready.

Potato Cabbage Curry

Potato Cabbage Recipe
This is an easy and quick recipe using cabbage and potato.

Cabbage - 2 cups(cut)
Potato - 1 cup(cut)
Garlic - 3 cloves
Garam masala - 2 tsp
Red Chilly powder - 1 tsp
Salt - 1 tsp
Lemon juics -1 tsp
Cumin seeds - 1/2 tsp
Mustard - 1/2 tsp
Oil - 2 tsp

1. Cut the Cabbage and microwave the cut cabbage for 4 mins
2. Cut the potato and microwave the cut potato for 4 mins.
3. Heat the oil in a vessel, add cumin and mustard seeds.
4. Add Garlic paste to the oil and fry
5. Now add cut microwaved potato and fry for 1 min.
6. Add Cabbage,Garam masala,chilly powder,salt and lemon juice.
7. Mix all the ingredients and cook for 5 mins.
8. Add Coriander.

Tuesday, July 14, 2009

Carrot Halwa

Carrot : 6 cups (grated)
Sugar : 2 cups
Cardamom : 4 - 5 nos
Ghee : 1 Tbsp
Vanaspati: 2 tbsp
Milk : 1.5 cups

1. Grate the carrots.
2. Cook the carrot along with milk in a container.
3. When the milk is almost evapourated, add sugar and cook again.
4. Cook for 10 mins and then add vanaspati and Ghee.
5. Fry the Cashewnuts and raisin in a tsp of ghee .
5. Now add the fried nuts/raisins and powdered cardamom to the cooking carrot.
6. Cook for 10 more mins.

Yummy carrot halwa is read :)

Thursday, July 9, 2009

Akki Rotti

Akki Rotti Recipe


Rice Flour - 3 cups
Onion Chooped - 1 cup
Green chilly - 4 - 5 nos
Curry leaves- 5 leaflets
Ginger chopped - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt as per taste
Dill leaves (sabbasgi) - half bunch
Oil - 1 tbsp

1. Chop all the veggies
2. Mix all the ingredients in a bowl and add sufficient water to form a thick dough.
The sabbasgi gives an awesome taste to the rotti
3. Take a small ball of the dough and spread it on the pan.use water to avoid the dough from sticking to fingers/hand
4. With your fingers spread it( press the dough)to form a chapati sized roti.
5. Now place the pan on medium flame. Apply oil.
6. Heat for 1 min.Then turn the roti around.
7. After a while remove the roti from the pan.
8. For the second roti - since the pan is hot, pour some cold water on the backside of the pan (one facing the flame).
Else if you have two pans , use one pan after the other, allowing them to cool down intermitently.

The Akki rotti can be had along with Coconut pudina chutney.

Jowar Recipe

Jowar balls in spicy gravy / Jollad bele kadabu :)
Jowar is considered to be a very healthy food and forms the staple food in parts of Karnataka, Andhra Pradesh and Maharashtra.
In the villages ,every girl learns to prepare Jowar Rotti's at the age of 10
or I must say in villages the very first dish that a mother teaches her daughter is to make Jollad rotti.
However for us the town girls, making Jollad rotti seems very difficult.But this should not stop us from eating food prepared
out of Jowar.

Heres one dish made of Jowar.Highly nutritious and tasty.

1. Jowar flour - 2 cups
2. Toor Dal(yellow pegion peas) - 1/2 cup
3. Curry Leaves - 15 to 20 leaflets( more the better)
4. Garlic cloves - 3-4 nos
5. Onion - 1/2 cup (cut)
6. Red chilly powder - 1.5 tsp
7. Salt - 1 tsp (or as per taste)
8. Cumin seeds - 1/2 tsp
9. Mustard seeds- 1/2 tsp
10. Turmeric - 1/4 tsp
11. Coriander
12. Oil - 2 tsp
13. Dry coconut powder - 2 tsp
14. Tamarind paste - 1 tsp

1. Take the Jowar flour and add sufficient water to make a thick dough of the Jowar flour.
2. Now make small 1 cm balls out the Jowar dough.
3. Cook the toor dal in a cooker and allow it to cool down.
4. In a vessel heat the oil , add cumin, mustard,curry leaves.
5. Then add Onion and garlic and fry until the onion turn slighlty brown.
6. Now add the cooked Dal along with 2 cups of water.Add the Red chilly powder, salt, turmeric, tamarind paste.
7. After the mixture begins to boil add the the Jowar balls (preferrably one by one).
8. Heat for 10 mins. Add coconut powder and coriander.

Jollad bele kadabu is ready

You may also try another easy Jowar recipe - Jowar uppit.

Puffed Rice Recipe

Churmuri /Kadlepuri chiwda

We call this churmuri chiwda.
Normally had along with Tea in the evening.
This snack makes the evening tea with family even more special.
Its very easy to prepare and can be preserved for upto a month or two.

1. Puffed Rice : 1/2 lb
2. Fried Groundnuts: 1 tbsp
3. Fried Gram : 1 tbsp
4. Curry leaves : 5- 10 leaflets
5. Garlic cloves - 4-5 nos
6. Turmeric - 3/4 tsp
7. Red chilly powder - 2 tsp
8. Salt - 1 1/2 tsp (or as per taste)
9. Powdered Sugar - 1 tsp
10. Cumin - 1/2 tsp
11. Mustard - 1/2 tsp
12. Oil - 2 tbsp

1. In a large vessel, heat the oil.
2. Once the oil is hot - add cumin,mustard, curry leaves.
3. Add the groundnuts and fried grams
Fry for 2 mins.
4. Now add the garlic paste,turmeric, salt and red chilly powder.
mix all the ingredients well.
5. Now add the puffed rice and mix well. keep stirring/mixing for 2-3 mins.
6. Add powdered sugar and mix well.

Chiwda is ready.... TADAAA....

Wednesday, July 1, 2009

Sun Dried Potato Chips Recipe

Sun-dried Potato Chips
Summer is here and time to prepare some sun dried food stuff.

Potato - 5 nos
Salt - 1 tsp

1. Wash the potatoes and remove the outer skin using the peeler.
2. Slice the potatoes using a slicer
3. Take sufficient water in a big container and bring the water to boil.Add salt to boiling water
4. Now add the sliced potato into the container, while the water is still boiling and leave for 3 min.
5. Now take potato slices out of the container and sub dry them(one day)
6. The dry slices can be preserved and fried in oil whenever needed.