Mother's Recipe House - Indian Vegetarian Recipes

Kodubale

2009-10-18T15:45:00.000-07:00

Kodubale
As I was writing down this recipe, started thinking of why its called Kodubale.
Well, bale is obvious - Bale in kannada language means Bangle. Since kodubale is round like a bangle, hence the bale. But why the prefix of "kodu". Kodu means a cow/bullocks horn. So probably its a bangle that can fit the horn of a cow.
I threw this question to a friend of mine , VP who is a great admirer of Kannada language. And yes as expected I got an instant and interesting answer from him.
"Bale is understandable because it is round like a bangle; kodu means give, so Give Bale because it is very nice to eat", haahaa.

Kodubale is a spicy South Indian snack prepared during most festivals.There are several recipes to prepare kodubale.

Here is one of the many recipes of kodubale.

Ingredients:
All-purpose flour - 1/2 cup
Rice Flour - 1 1/2 cups
Fresh Coconut - 1/2 cup
Red Chilli powder - 2 tbsp
Oil - 1 tbsp
Asafoetida - 1/4 tsp
Salt as per taste
Oil for frying
Preparation:
1. Slightly fry the coconut.
2. Add all purpose flour and fry for a minute.
3. Add riceflour,chilli powder,asafoetida,salt and mix well.
4. Heat 1 tbsp oil and add to the mix.
5. Add sufficient water and make a dough.
6. Take small amounts of the dough and roll it on a flat surface and then join the two ends to form a circle/ring.
7. Heat the oil for frying on medium flame.
8. Drop the rings one by one and fry until they are brown.

Balekayi Bajji

2009-09-29T19:10:00.001-07:00

Raw Banana Bajji

Raw banana bajji along with some kind of sauce serves as a yummy evening snack

Ingredients:
1. Raw Banana - 3
2. Besan Powder - 1 cup
3. Green chilly - 3-4
4. Jeera - 1/2 tsp
5. Baking soda - 1/4 tsp
6. Salt- as per taste
7. Oil for frying.

Preparation:
1. Grind the green chilly and Jeera.
2. Mix the ingredients - besan, baking soda, salt, green chilly,jeera powdered. Add water to form a paste.
3. Slice the raw banana.
4. Deep fry in oil.

Musk Melon Dessert

2009-09-04T09:38:00.001-07:00

There are a wide variety of Melons.They have a lot of health benefits especially to cure constipation and acidity.
It is more commonly known as Kharbuja in India.

Ingredients:
1. Musk Melon - 1
2. Sugar/jaggery - 3 tbsp
3. Milk - 1/2 cup

Preparation:
1. Grate the pulp of the fruit.
2. Add Sugar and mix.
3.Add Milk and refrigerator for 20 mins.

This serves as a great dessert after dinner.

Cumin Beans Curry

2009-08-30T13:00:00.000-07:00

Cumin Green Beans Curry

I had this dish at a restaurant and liked it a lot.
Based on the taste and my knowledge of the spices, I tried this out and it was very much close to the restaurant taste.

Try this out and I am sure you will love it

How to prepare Cumin beans?

Ingredients:
1. Green Beans - 1 lb
2. Onion - 1
3. Garlic - 3 cloves
4. Soya Sauce - 1 tsp
5. Garam masala - 1/2 tsp
6. Red chilly powder - 1/2 tsp
7. Turmeric - 1/4 tsp
8. Salt as per taste
9. Coriander with stem
10. Oil - 3 tsp
11. Cumin - 1 tsp

Preparation:
1. Finely chop the onions.
2. Wash the beans.
3. In a container, heat oil fry onion until golden brown.
4. Add the Beans and garlic paste and fry for 3 mins.
5. In a pan fry the Cumin and partially powder them.
6. To the fried beans and onion, add turmeric, red chilly powder, Jeera.Mix well.
7. Add soya sauce and 1 cup water. Mix and cook for 10 mins.
8. Now add the coriander with stem and stir.

Cumin beans tastes yummy with Rice.

Banana Cherry Orange Delight

2009-08-28T18:25:00.000-07:00

Have you ever tried a blend of Orange, banana and cherry. Try it today and you will love it.
Its been a very hot summer day today with temperatures touching as high as 92F.
I came home very thirsty and quickly made a blend of the available fruits.
I had Orange juice,banana and cherry. Believe me this combination is awesome.

I used one banana ( cut), 5 Cherries, 3/4 cup Orange juice, 1/4 cup Milk. Blend all of them together in a blender/mixer. Add ice cubes and quench your thirst.

Kayi Kadabu / Karchikayi

2009-08-27T08:39:00.000-07:00

Kayi Kadabu also known as Karchikayi or karjikai is another favorite sweet of Lord Ganesha.

This sweet is very simple to prepare. The stuffing can be prepared with various ingredients.
The one where coconut is used for stuffing is called Kayi Kadabu.
I have used fresh grated coconut for the stuffing. You can use Dry grates coconut if you wish to preserve the sweet for long.

How to prepare Kayi Kadabu?
Ingredients:
For the stuffing:
1. Fresh Grated Coconut - 1 cup
2. Jaggery( powdered) - 3/4 cup
3. Poppy seeds - 2 tsp
4. Cardamom powder - 1 tsp

For Kadabu cover
1. All purpose flour - 1 cup
2. Salt - 1/4 tsp
3. Baking Soda - a pinch
3. Cooking Oil - 3 tsp
4. Oil for frying

Preparation:
For the stuffing
1. Heat the poppy seeds on a pan for 2 mins or until they turn slightly brownish.
2. Mix the grated fresh coconut, jaggery, cardamom powder and the poppy seeds.

For the cover
1.Mix the all purpose flour, soda, salt and oil. Add water and make a thick dough.
2. Knead the dough well.
3. Divide the dough into small balls of 1 inch diameter.
4. Take a small portion of the dough and using wooden stick roll it into a oval shape. Apply all- purpose flour to prevent the dough from sticking to the stick.
5. Take a portion of the stuffing and place it in the center of the oval shaped dough.
6. Fold the dough into half and seal using milk/water.

7. Deep fry the kadabu until they are golden brow

Soppin Saaru / Leafy Vegetable Sambar

2009-08-26T19:08:00.000-07:00

Soppin Saaru

This one is the favourite at my home especially soppin saaru with Raagi mudde.
Since most leafy vegetables can be used for this preparation, it highly nutritious.
Soppu in Kannada is used to refer to any green leafy vegetable and saaru is sambar.

How to prepare Soppin Saaru?

Ingredients:
1. Split yellow gram (toor dal/togari bele) - 1 cup
2. Dill leaves - 1 1/2 cup
3. Spinach leaves - 1 1/2 cup
4. Any other leafy vegetable - 1 cup (optional)
5. Vegetables - 1 cup(potato,carrot)
6. Onion - 1
7. Tomato - 1
8. Garlic cloves - 3
9. Tamarind paste - 1/2 tsp
10. Mustard - 1/2 tsp
11. Cumin - 1/2 tsp
12. Curry Leaves - 5
13. Sambar Masala - 1 tsp
14. Bisibelebath Powder - 1 tsp
15. Red Chilly Powder - 1 tsp
16. Turmeric - 1/4 tsp
17. Salt as per taste
18. Oil - 3 tsp
19. Coriander

Preparation:
1. Cut all the vegetables and leaves.
2. Cook the dal, along with leafy vegetables,tomato and other vegetables. Add 3 cups water(potato,carrot). Pressure cook and allow to cool down.
3. In a container heat the oil and add mustard and cumin.
4. When mustard starts spluttering add curry leaves and onion.Fry until onion is translucent.
5. Add the garlic paste, turmeric powder.Mix.
6. Add the cooked dal and vegetables.
7. Add the masalas(sambar masala,bisibelebath masala), chilly powder, salt and tamarind paste.
8. Allow it to boil.when it begins to boil add coriander and cook for 10 mins.

This dish tastes yummy with Raagi mudde.
It tastes good with rice and chapati as well.

Vegetable Sprouts Pulav

2009-08-26T14:09:00.000-07:00

Pulav is a dish thats famous worldwide.
It is known by various names Pilav, pulao, palaw, pilaf, polaw.

It is made from rice and vegetable pulav has a variety of vegetables in it. It is a very high energy food.

Heres a recipe of Vegetable Sprouts Pulav

Ingredients:
1. Sprouts - 1 cup
2. Rice - 2 cups
3. Vegetables - carrot,potato,beans (1 cup)
4. Pulav Masala - 3 tsp
5. Oil - 2 tsp
6. Salt as per taste
7. Green chilly - 4
8. Onion - 1
9. Garlic paste - 1/2 tsp
10. watre - 4 cups
11. Coriander

Preparation:
1. Soak the rice in water and keep aside for 15 mins.
2. Cut all the vegetables including onion and green chilly.Add garlic paste.
3. In a container - Heat the oil. Fry the onion until translucent.
4. Add all the cut vegetables and sprouts and Fry for 3 mins.
5. Now drain the water and add the rice to the fried vegetables and fry the rice along with vegetables for 3 more mins.
6. Add Salt, Pulav masala,Lemon juice. Mix well.
7. Add water - 4 cups and stir.
8. Add coriander. Pressure cook the ingredients(2 whistles).
9. Allow to cool and pulav is ready.

Sprouts Bhel

2009-08-25T06:09:00.000-07:00

How to prepare Sprouts Bhel?

Ingredients:
1. Sprouts - 1 cup
2. Puffed rice(kadlepuri) - 1 tbsp
3. Onion( cut) -1 tbsp
4. Tomato(cut) - 1 tbsp
5. Carrot(grated) -2 tsp
6. Groundnut - 1 tsp
7. Oil - 1/2 tsp
8. Sev and coriander for garnishing
9. Salt as per taste.
10. Red chilly powder -1/2 tsp
11. Bhel masala - 1 tbsp

Preparation:
1. Fry the sprouts,until they become slightly tender.
2. Fry the groundnut in oil,until they turn slightly brown.
3. In a container, add onion,tomato,carrot,groundnut, bhel masala (1 tbsp),salt and chilly powder.Mix well.
4. Add the sprouts and puffed rice.Mix well.
5. Garnish with Coriander and Sev.

You could add lemon juice if needed.

Bhel Masala

2009-08-25T05:45:00.000-07:00

This masala mixture is used while preparing any kind of bhel.
This can be preserved for as long as a month.

Ingredients:
For the masala
1. Tamarind paste - 1 tbsp
2. Jaggery - 2 tbsp
3. Sonf(fennel seeds) - 1 tbsp
4. Cumin/jeera - 2 tsp
5. Fried gram(putani) - 3 tsp
6. Dates - 8
7. Mint/pudina leaves - 12
8. Black Salt - 1/2 tsp
9. Green chilly - 2
10.Chaat masala - 1/2 tsp

Preparation of masala
1. Soak the dates in water for 10mins.
2. Heat a pan and fry(without oil) jeera and sonf until they are slightly brown.
3. Mix all the ingredients.Add 3 tbsp water and grind to form a paste.

Modak / Modagam

2009-08-24T22:12:00.000-07:00

Modak, a sweet dish, is the favourite dish of Lord Ganesha.
Offer to the Lord and treat yourself with this sweet.

How to prepare Modak?
Ingredients:
For the stuffing:
1. Fresh Grated Coconut - 1 cup
2. Jaggery( powdered) - 3/4 cup
3. Poppy seeds - 2 tsp
4. Cardamom powder - 1 tsp

For Modak cover
1. All purpose flour - 1 cup
2. Salt - 1/4 tsp
3. Baking Soda - a pinch
3. Cooking Oil - 3 tsp
4. Oil for frying

Preparation: For the stuffing
1. Heat the poppy seeds on a pan for 2 mins or until they turn slightly brownish.
2. Mix the grated fresh coconut,jaggery,cardamom powder and the poppy seeds.

For the cover
1.Mix the all purpose flour, soda, salt and oil. Add water and make a thick dough.
2. Knead the dough well.
3. Divide the dough into small balls of 1 inch diameter.
4. Flatten the dough to form circular puris of approximately 4 inches diameter.
5. Now take a small ball of the coconut stuffing ( 1.5 inch diameter) and place in the center of the puri.
6. Cover the puri around the stuffing and give it the shape of modak (almost like a whole garlic).
Make sure they are tightly pressed so that the stuffing deosnot leak while frying.
7. Deep fry the modaks until golden brown.

Ganesh Chaturthi

2009-08-23T22:18:00.000-07:00

Vakratunda Mahakaya

Kotisoorya Samaprabha

Nirvighnam Kuru Me Deva

Sarva Karyeshu Sarvada

Ganesh Chaturthi / Vinayaka Chaturthi is celebrated on the 4^th day of Bhadrapada maasa.This is one of the most eagerly awaited festivals in India.This festival is also referred to as Gowri-Ganesha.

Ganesha is the one who drives away all sorrows, difficulties and miseries, that’s why we perform Ganesh pooja before beginning any new endeavor.There is a Sanskrit shloka which explains that we should offer our first prayers to Lord Ganesha , who brings good luck in new activities.

Vaageeshadyaha sumanasah sarvarthanam upakrame
Yam nathva kruta krutyasyuhu tam namaami gajananam

We celebrate Ganesh Chaturthi to mark the birthday of Lord Ganesha, who is the son of Lord Shiva and Godess Parvathi. We worship the clay idols of Lord Ganesha.

The Festival preparation begins on the eve of the festival day, where we go shopping for the clay idol of Ganesha, flowers and fruits.On the morning of the festival, the ganesh idol is got home and installed on a table whose corners are decorated with Banana stems. Ganesh idol is decorated with flower garlands, blades of grass (called as Karki) and leaves known as patri. The pooja is performed by the eldest male member of the family.

It is customary to offer Naivedyam. A large variety of sweets are prepared as it is believed that Lord Ganesha is very fond of sweets especially modak and kadabu.

As part of Naivedyam, I prepared

1.Modak
2.Onion Bajji
3. Rice, rasam and papad

It is believed that false allegations will be cast on oneself on seeing moon on this day,Ganesh Chaturthi.The moon misbehaved with Ganesha and got cursed by Ganesha.So remember not to see moon on this day :P

At our home, we install the idol of Lord Ganesha for five days and each day we prepare a different sweet and offer it to the lord. Every day we do aarti in the morning and evening.
On the fifth day, after the pooja in the evening, our ganesh idol is carried by hand and travels in the back seat of our car to the nearby tank, where the idol is immersed in the water body.

Here are two prayers (in kannada language) offered to Lord Ganesha

-----------------------------------------------

Sharanu Sharanuvayya Gana Nayaka
Namma Karunadindali kayo Gana Nayaka||
Hoi....Sharanu Sharanuvayya Gana Nayaka
Namma Karunadindali Kayo Gana Nayaka||

-----------------------------------------------

Gajamukhane Ganapathiye Ninage Vandane
Namdidavara Balina Kalpatharu Nine ||
Bhadrapada Shuklada Chauthiaando
Nee mane manegu dayamadi harasu yendu
Ninna Sannidhanake thalebagi Kaiya mugidu
Beduva Bhaktarige Nee Dhaya Sindhu ||
Eeyelu Lokada Anu Anudina
Ihaparada Sadhanake Neene karana
Ninnolume Notada Ondu Honnakirana
Needidare Sakayya Janma Pavana ||
Parvathi Parashivana Prema Puthrane
Palisuva Paradaiva bere kane
Papada Pankadali Paduma yenisu yenna
Pada seva Onde Dharama Sadhana ||

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Ridge Gourd Curry

2009-08-20T09:47:00.000-07:00

Ridge Gourd Curry
Ridge Gourd is known by its various names Beerakaya, Hire Kayi, Torai.
It belongs to the Cucurbitaceae family and is a largely grown summer vegetable crop.

Its low on fat and cholesterol and high on fibers and vitamins. Really healthy food if you are aiming at reducing weight.The juice of the fresh leaves can be used to cure conjunctivitis.

How to prepare Ridge Gourd Curry ?

Ingredients:
1. Ridge Gourd - 2
2. Onion - 1
3. Tomato - 2
4. Groundnut /peanut- 1 tbsp
5. Red chilly powder - 1 tsp
6. Jaggery - 1/2 tsp
7. Oil - 2 tsp
8. mustard - 1/2 tsp
9. Cumin - 1/2 tsp
10. Curry leaves - 6
11. Turmeric powder - 1/4 tsp
12. Garam masala - 1 tsp
13. Coriander
14. Salt as per taste

Preparation:
1. Peel the outer layer of ridge gourd and cut the gourd.
2. Cut the onion and tomatoes.
3. In a container heat the oil, add mustard and cumin.
4. When mustard starts spluttering add curry leaves. Fry.
5. Add onion and fry until onion turns translucent.
6. Add tomato and fry for 2 mins.
7. Add the cut ridge gourd, turmeric and Fry for 5 mins.
8. Now add 2 cups water, garam masala, red chilly powder and salt.
9. Fry the groundnuts and slightly powder them preferably using the pounding stone and add to the curry.
10. Cook for 10 mins.

Garnish with coriander and serve hot with chapatis.

Chana Masala

2009-08-19T10:36:00.000-07:00

Chana Masala/chickpeas curry

This is a easy Potluck or picnic recipe.

As far as the nutritional value is concerned, it is rich in proteins and fiber content, helps reduce cholesterol.

When I think of Chana Masala, the big puri's bature comes to my mind.
Although mom prepares fluffy puris at home, we don't prepare such huge puris like bature.
Well, taste is the same just the size :P

We prepared this over weekend and used it for chaat preparation. This dish added made spice to our weekend .

How to prepare Chana Masala curry?

Ingredients:
1.Chana/chickpeas (garbanzo beans) - 2 cups
2. Onion - 1 large
3. Tomato puree - 3 tbsp
4. Oil - 3 tsp
5. Garam Masala -2 tsp
6. Red chilly powder - 1 tsp
7. Jeera/cumin powder - 1 tsp
8. Dhania powder - 1 tsp
9. Salt as per taste
10. Coriander
11. Ginger garlic paste - 1 tsp
12. Asafoetida - 1/4 tsp
13. Turmeric - 1/4 tsp

Preparation:
1. Soak the Chickpeas in water for 6 hrs or overnight.
2. After 6 hrs cook the chickpeas ( pressure cook 2 whistles)
3. Once cooled drain the water and the keep aside.
4. Cut the onion.
5. In a container , add oil and fry the onion until they become translucent.
6. Add the ginger garlic paste, fry
7. Add tomato puree and fry again fro 4 mins.
8. Now add all the masala - garam masala, Jeera powder, dhania powder, turmeric, asafoetida and mix well
9. Add the cooked chickpeas and mix well.
10. Add 2 cups of water. and cook for 10 mins.
11. Add Coriander for garnishing.

The chana masala can be had with puri, bature or can be used in chaat preparation.

Ragda Pattis / Alu tikki chaat

2009-08-18T14:23:00.000-07:00

We prepared this chat Ragda Pattis / Alu tikki chaat over the weekend.
Actually I didn't prepare, my little sis prepared it. I watched and relished it
My mouth is watering as I write this recipe. Mmmmm

When I was in primary school,we had been to North India trip, basically - Gwalior,Agra and Delhi.My maternal uncle and family lived at Gwalior and it was really a fun trip. We saw Taj Mahal, Red Fort,Qutub Minar and many more historical places. I don't remember why but I was more excited about seeing Buland Darwaza (in Fatehpur Sikri) ( more than about seeing Taj Mahal).
Hmmm for the first time I had Ragda Pattis at Gwalior. I wasn't happy with one, I tucked in another. No one can eat just one.
Now after having the wonderful pattis prepared at our own home(ofcourse prepared by my sis), the very mention of it makes me drool.

Heres how to prepare Alu tikki Chaat/Ragda Pattis?

Ingredients:

1. Alu tikki - 10

2. Sweet chutney - 1/2 cup
3. Chana Masala - 2 cup
4. Curd/yogurt - 1/2 cup (optional)
5. Coriander
6. Sev for garnishing

Preparation:
1. Prepare Alu tikki, Chana Masala and Sweet chutney.
2. On a plate place 2 tikkis.
3. On the tikkis spread 3 tbsp of chana masala.
4. Now pour 1 tbsp of sweet chutney.
5. Garnish with coriander and sev.
6. You could also ad 2 tsp of curd.

Alu Tikki / Potato Cutlet

2009-08-18T08:48:00.000-07:00

Potato cutlet is famous all over the world, known by its various names.
In India its called Alu tikki, mostly relished as a snack.
Anytime can be SNACK time and especially on a rainy day, theres nothing more heavenly than sipping a cup of hot tea along with some fried snack.

Try out these garamagarm Alu tikki and give a kick to your taste buds.

How to prepare Alu tikki?
Ingredients :
1. Boiled Potato - 5
2. Boiled Peas -1 cup
3. Onion(finely chopped) - 1/2 cup
4. Garam Masala - 2 tsp
5. Dhania Powder - 1 tsp
6. Jeera Powder - 1 tsp
7. Lemon Juice -2 tsp
8. Ginger paste - 1 tsp
9. Green chillies (finely cut) - 3
10. Salt as per taste
11. Rava/Sooji - 2 tbsp
12. Oil for shallow frying - 1/2 cup

Preparation:
1. Mash the boiled potatoes and peas.
2. Mix all the ingredients ( expect Rava/sooji and oil)
3. Make the mixture into small round/rectangular pieces.
4. Spread the Rava on a plate, roll the cutlet pieces over the rava.
5. Heat a Pan/tawa and place the cutlet pieces on the hot tawa.
6. Apply oil( 1 tsp). After 3 mins turn each of the cutlet pieces upside down and apply oil again.
Repeat once more.

Alternatively to get a uniform texture, you could deep fry the tikkis

So easy. Ain't it?
This can be an excellent weekend snack. Have it along with tomato sauce or sweet chutney

Tips: Sometimes the tikkis break. Why does this happen and how to prevent the tikkis from breaking?
This happens if the water content in the tikki is high. While preparing the mixture, remove/sqeeze the water from the potatoes.You could also add bread crumbs/corn flour/maida to prevent the tikki from breaking.

Sweet Chutney / Tamarind-Date Chutney

2009-08-17T22:29:00.000-07:00

Tamarind-date Chutney

This is a simple and versatile dish. Blends well with any kind of fried snacks - bajjis, pakora, cutlets and used in preparation of all kinds of chaats - pani puri, masala puri etc

Ingredients:
1. Tamarind paste/pulp - 1 tbsp
2. Dates - 12
3. Jaggery (powdered) - 1 tbsp
4. Jeera/cumin - 2 tsp
5. Water - 3 tbsp

Preparation:
1. Roast the Jeera on a pan until they turn brown. Slightly smash the fried jeera using a flat spoon.
2. Mix the remaining ingredients in a container and heat for 5 mins.
3. Allow to cool down and grind ( so that the dates are completely dissolved).
4. Add crushed Jeera.

Dry Beans Curry

2009-08-17T21:37:00.000-07:00

Beans Curry
Beans Palya as we call it, it is a very common side dish especially during weddings in Karnataka.
Have you ever eaten raw,tender beans? They taste awesome.
For preparing Beans curry, purchase fresh and tender beans.

How to prepare beans curry?
Ingredients:
1. Green beans/string beans(cut) - 2 cups
2. Chana dal - 2 tsp
3. Green chilly - 3
4. Turmeric - 1/4 tsp
5. Lemon juice - 1 tsp
6. Asafoetida - a pinch
7. Curry leaves - 5
8. Mustard - 1/2 tsp
9. Cumin - 1/2 tsp
10. Oil - 2 tsp
11. Salt as per taste
12. Coriander

Preparation:
1. Cut the beans .
2. Boil the beans with water until tender or microwave for 6 mins.
3. After the beans are tender drain the water and keep the beans aside.
4. In a container heat the oil, Add mustard and cumin.
5. After mustard start spluttering add curry leaves,chana dal and fry.
6. Add cut green chilly and fry.
7. Add Asafoetida,turmeric and mix.
8. Add lemon juice and the boiled beans. Add Salt and mix well.
9. Cook for 5 mins. Keep the container covered.Stir occasionally.
10. Add Coriander and/or fresh grated coconut for garnishing.

This dish tastes yummy with rice or chapati. It can also be had JLT.

Karara Palak Chaat

2009-08-14T20:52:00.000-07:00

Karara Palak Chaat

I hadn't heard of Palak chaat until I first had it at Bombay Post on airport road at Bangalore.
Bombay Post serves excellent Palak Chaat.
The Palak chaat is normally not available in most of the chaat houses/eat-outs.
Its very simple to prepare and an awesome snack for an evening party.

How to prepare Palak Chaat? Ingredients:
1. Spinach leaves -15
2. Gram flour - 1/2 cup
3. Red - chilly powder - 1 tsp
4. Chaat masala - 1 tsp
5. Black Salt - 1 tsp
6. Curd - 1 tbsp
7. Coriander powder - 1/2 tsp
8. Baking soda- a pinch
9. Boiled potato - 1
10. Green chutney
11. Sweet Chutney
12. Oil for frying
13. Coriander
14. Sev

Preparation:
1. Wash the spinach leaves.
2. Prepare batter- gram flour,1/2 tsp salt, 1/2 tsp Coriander powder,1/2 tsp chilly powder, baking soda and 1/2 cup water. mix well.
3. Deep the Palak leaves in the batter and then deep fry the leaves.After frying, the leaves along with batter will become crisp.
4. Place the fried spinach on a plate.
5. Grate the boiled potato on the fried leaves.
6. Sprinkle the remaining salt,red chilly powder on the leaves.
7. Pour the curd, sweet chuntey and green chutney over the leaves(1/2 tsp each on each of the leaves).
8. Garnish with coriander and sev.

Mouth-watering Karara Palak chaat is ready.

Onion Sambar/Irulli Sambar

2009-08-14T08:31:00.000-07:00

Irulli Sambar

What comes to my mind when I think of sambar irulli? Mini Idli. One mini idli into my mouth and then one mini onion from the sambar...My mouth is watering now.

But don't have the idlis cooked today :(

The irulli sambar gives a special taste to the idlis.

The tiny onions are also called as Pearl onions. These are very common in salads

Pearl Onions are very healthy and a perfect addition to any meal.

Peeling the pearl onions is generally cumbersome, but there are interesting ways to peel,boil the onions for 1 min and then peel.

How to prepare Irulli sambar(onion sambar)?

Ingredients:

1. Toor dal - 1 cup

2. Pearl Onion - 20

3. Tomato - 2

4. Curry leaves -8

5. Red chilly Powder - 1/2 tsp

6. Sambar masala - 1 tsp

7. Mustard - 1/2 tsp

8. Oil - 2 tsp

9. Turmeric - 1/4 tsp

10. Jaggery - 1/2 tsp

11. Garlic cloves - 2

13. Salt as per taste

14. Coriander for garnishing(optional)

Preparation:

1. Cut the tomatoes and peel the outer skin of pearl onions.

2. Cook the dal, tomato and onion.

3. In a container , heat oil add mustard, garlic,curry leaves and turmeric.

4. When mustard start spluttering, add the cooked dal,onion and tomato.

5.Add Sambar powder,chilly powder and jaggery.Ad salt as per taste. Allow to boil.

6. Garnish with Coriander(optional).

This irulli sambar taste yummy with idli or rice.

Mint Buttermilk

2009-08-13T11:10:00.000-07:00

Beat the Heat with buttermilk
At a lot of places in India, we have buttermilk almost after every meal - lunch or dinner.
It is very easy to digest and is low on fat when compared to milk

How to make Mint buttermilk at home?

Ingredients:
1. Yogurt - 1 cup
2. Chilled Water - 1 cup
3. Mint leaves - 12
4. Ginger paste - 1/2 tsp
5. Garlic cloves - 1
6. Salt as per taste

Mix all the ingredients and blend using a blender/mixer.

Can also add coriander and cumin powder to enhance the taste.

Beetroot Dessert

2009-08-12T16:07:00.000-07:00

Beetroot Halwa

Beetroot is known for its great medicinal value.
Daily intake increases stamina.Regular consumption of beetroot is a very common home remedy to overcome symptoms of menopause.Beetroot also has anti-tumor properties.

Heres a dessert recipe using beetroot

How to prepare Beetroot Dessert?
Ingredients:
1. Beetroot(grated) - 2 cups
2. Milk - 1/2 cup
3. Sugar - 1 cup
4. Ghee - 3 tsp
5. Cardamom powder - 1/2 tsp
6. Cashewnuts - 5

Preparation:
1. Peel the skin and grate the beetroot.
2. Take 2 cups of grated beetroot and cook. Add milk.
3. Cook until all of the milk is absorbed.
4. Add Sugar and cook for 10 mins.
5. Fry the Cashew in 1/2 tsp of ghee.
6. Add the fried cashew, ghee and cardamom powder to the beetroot.
7. Cook for another 10 mins.

Hot beetroot halwa plus vanila icecream Mmmmmmm........

Beetroot Curry

2009-08-12T15:10:00.000-07:00

Beetroot Curry
Daily consumption of beetroot increases you stamina.Beetroot is highest on sugar content among vegetables.Although rich in sugar content,beetroot has no fat, is low on calories and a great source of fibre.
Probably Beetroot should be used for sugar production then

Ingredients:
1. Beetroot - 3
2. Onion - 1
3. Chana dal - 2 tsp
4. Red chilly powder - 1 tsp
5. Turmeric - 1/4 tsp
6. Cumin - 1/2 tsp
7. Mustard - 1/2 tsp
8. Lemon juice - 2 tsp
9. Salt as per taste
10. Oil - 3 tsp
11. Curry leaves - 5
11. Coriander for garnishing

Preparation:
1. Cut Beetroot and Cook in water until they are tender.
2. Cut the onion.
3. In a container heat the oil and add cumin and mustard.
4. Then add curry leaves and chana dal.
5. Fry until the dal is slightly brown.
6. Add Onion and fry.
7. Now take the boiled beetroot, remove the water and add only the beetroot to the conatiner.
8. Fry for 2 mins and add, turmeric,chilly powder,salt and lemon juice.
9. Mix well and cook for 10 mins.

Add Coriander for garnishing. You could also use fresh coconut(grated) for garnishing.
Beetroot Palya tastes awesome with rice or chapati/poori.

Vegetable Bombay Biriyani Recipe

2009-08-11T08:16:00.000-07:00

There are a wide variety of biriyanis.
I first learnt to make biriyani from a friend and colleague, Kishwer. She prepared awesome biriyani for a weekend party.
Later inspired by the wonderful taste, I got a Biriyani Masala box, I chose MDH Bombay biriyani masala.
Here I am presenting the recipe followed by my friend which is more or less the same as the one mentioned on the masala box.I replaced the non-veg with the vegetables.

I didn't know the exact difference between fried rice, pulao and biriyani until I first cooked the biriyani myself. To prepare the fried rice the cooked rice is fried with the other ingredients,for the biriyani,one needs to cook the rice first.For the pulao, all ingredients including rice are cooked together.

Initially I would complain that "My biriyani turns out to be a pulao".Cooking biriyani needs great skill and care.Even a minute's extra heat might make it imperfect.

Ingredients:
1. Cut vegetables - Potato, cauliflower,Beans,Carrot - 1 cup each
2. Onion - 1 large
3. Tomato - 2
4. Rice (uncooked) - 2 cups ( preferably Basmati rice)
5. Cashew-nuts - 10
6. Oil - 1/2 cup
7. Salt as per taste
8. Red chilly powder - 1/2 tsp
9. Garlic Cloves - 3
10. MDH Bombay biriyani Masala - 5 tsp
11. Mint leaves - 5

Preparation:
1. Soak the rice is water for 15 to 20 mins.
2. Cut all the vegetables.
3. Fry the vegetables( potato, beans, cauliflower,carrot) one by one and keep them separate. Add oil while frying.
4. Fry the onion until they turn slightly brown.Then add crushed Garlic and tomato. Fry until the water from tomato separates.
5. Add salt and biriyani masala.Mix well.
6. Add all the fried vegetables and mix.Add 2 tbsp water and cook for 5 mins.
7. Now to cook the rice - add 3 cups water ( 1.5 cups water : 1 cup rice) and mint leaves and cook up to 80 %. If you use pressure cooker,cook until one whistle.
8. When the rice is ready.Take a big container and place a layer of rice, followed by a layer of vegetable mix and then again a layer of rice and so on. Pour 1 cup water and cook with the container covered for 5 mins

Biriyani can be garnished with fried Cashew and deep-fried onion.
Once the biriyani is ready the aroma spreads everywhere. Now peacefully relish the biriyani along with raita.

Quick Dosa - Dosa in 20 mins

2009-08-10T16:43:00.000-07:00

Quick Dosa

Dosa is a evergreen dish. Can be had for breakfast lunch or dinner. Can also be had as snack in the evening.
There are a variety or Dosas.But most of them require the batter to the fermented for aorudn 6 hrs.The wait kills me.

My mom suggested this simple and quick recipe.Almost the same ingredients, rice but no fermentation required.And your dosa is ready in 20 mins. Cool ain't it?
I just love this Dosa.

How to prepare Dosa in 20 mins, with no fermentation involved?

Ingredients:
1. Rice Flour - 3 cups
2. Fresh grated cocont - 1 cup
3. Water - 5 cups
4. Baking soda - a pinch
5. Salt as per taste
6. Oil - 2 tbsp

Preparation:
1. Mix all the ingredients except oil.

2. Heat a flat pan (tawa).Slightly apply oil.
3. When the Pan is hot, slowly pour the batter.
Note : I normally use a small glass, as it is easier to hold and pour using a glass.
If you are using a non-stick pan , then you may avoid applying oil.

4. You will see pores on the dosa. slightly apply oil on top of the dosa.
5. Using a flat wooden/steel spatula remove the dosa from the pan.

Quick dosa tastes yummy with chutneys. I like it with Coconut-mint chutney.
You definitely can't stop with one.
However this one's definitely not for the calorie-conscious.

Tips: If you are using normal pan/tawa, the dosa may stick to the pan and you may find it difficult to remove it from the tawa once its ready. In such case,
1. Heat the Pan,splash 1 tbsp of water once the pan is hot and slightly apply oil.
or
2. Heat the Pan,cut a small onion into half and rub the onion over the pan.

Pineapple Pudding Dessert

2009-08-09T13:41:00.000-07:00

Did you all know? Pineapple takes 18 months to grow and each pineapple plant produces just one pineapple. Phew!!! wonder the amount of patience required in pineapple cultivation. It is too high.

I just read that we can grow pineapple by planting the top of the pineappple.
I am planning to cut the top of the pineapple and plant it in my garden. Hopefully in 18 months or so, I will be eating my home grown pineapple :) . This way I can test my patience(18 months)

Heres a simple recipe of a dessert using pineapple.
We call this dessert "Shira"

How to prepare the Pineapple Dessert?

Ingredients:
1. Pineapple chunks - 1 cup
2. Sooji/rava - 1 cup
3. Milk - 1.5 cups
4. Water - 1 cup
5. Ghee - 2 tbsp
6. Sugar - 1 cup
7. Cashew nuts - 10
8. Raisins - 10

Preparation:
1. Fry the Sooji. add 1 tbsp ghee. fry until the sooji turns slightly brown. Add the pineapple chunks and fry for 2 mins
2. In a container add sugar, milk and water.
3. Bring it to boil.
4. Fry the cashew and raisin in 1 tsp ghee and add to the boiling milk and sugar.
5. Now slowly pour the fried Sooji. Simultaneously keep stirring to avoid any lump formation.
6. Add the remaining ghee and mix. Remove the container from the flame/fire.
7. Keep the container closed for 5 mins.

This is a lovely dessert and can be easily prepared.

You can also see other recipes with pineapple - Pineapple Rasam

Potato Capsicum Curry

2009-08-08T16:44:00.000-07:00

Capsicum (bell pepper or sweet pepper) also known as ‘Simla Mirchi’ in Hindi., is beneficial to the eyes and skin.This vegetable is rich in Vitamin C.
And Potato is the most easily available vegetable with high calories.
To enjoy lasting energy, eating potato is advised. Especially for marathoners,potato serves as rich source of carbohydrates.

Heres a simple recipe to give your body,the nutrients of both capsicum and potatoes.

How to prepare Potato Capsicum Curry? Ingredients:
1. Potato - 3
2. Capsicum - 2
3. Green chilly - 4
4. Onion - 1
5. Cumin - 1 tsp
6. Curd/yogurt - 1/2 cup
7. Gram flour/Besan - 1 tsp
8. Garam masala - 1 tsp
9. Curry leaves - 5
11. Salt as per taste
12. Coriander
13. Oil - 3 tsp

Preparation:
1. Cut all the vegetables.
2. Mix the gram flour in the curd and keep aside.
3. Heat oil in a container, add cumin and curry leaves.
4. Add onion and fry untill they turn slightly brown.
5. Now add the potatoes and fry for 5 mins
6. Then add the cut capsicum and fry for 5 mins.
7. Now add the curd and gram flour mixture and add one cup water.
8. Add the garam masala and salt. Cook for 10 mins.
9. Add coriander for garnishing.

Pineapple Rasam Recipe

2009-08-07T10:18:00.000-07:00

Pineapple Rasam

It is very intersting to note that Pineapple, is not an apple nor is a Pine, yet we call it a Pineapple.
Its associated to the Pines for its looks and the Apple for the texture of its pulp.
Pineapple is also called "ANANAS"

When I think of Pineapples, I think of Hawaii.
More often Hawaii is referred as the Pineapple capital of the world.

Do you like pineapple? I like. It taste great when eaten raw and taste even better when cooked.
Heres a simple recipe with pineapple as the main ingredient.

How to prepare Pineapple rasam?

Ingredients:
1. Pineapple(cut) - 2 Cups
2. Moong Dal - 1/2 cup
3. Garlic Cloves - 4
4. Red Chilly -2
5. Red Chilly powder - 1 tsp
6. Curry leaves - 5
7. Methi seeds - 1/2 tsp
8. Mustard - 1 tsp
9. Cinnamon- 1/2 inch
10. Cloves - 3
11. Oil - 2 tsp
12. Salt as per taste

Preparation :
1. Cook the dal in a cooker.
2. Cut the pineapple into small cubes( 2 cups). Extract the pineapple juice( 1 cup) and keep the remaining 1 cup aside.
3. On a pan slightly heat the methi seeds,cinnamon and cloves.Powder them.
4. In a container,heat the oil. Add mustard,curry leaves and red chilies.
5. When mustard start spluttering, add garlic and pineapple chunks.
6. Fry for 2 mins.Then add the pineapple juice.
7. Add the cooked dal and the remaining ingredients.
8. Add 1 cup water and bring to boil.

Pineapple rasam/saaru tastes yummy with rice and papad.

Fried Banana Dessert

2009-08-05T09:46:00.000-07:00

Fried Banana
Recently,I had this mouthwatering dessert at a Thai restaurant and wanted to cook it at home.
Later got this recipe from a colleague and tried it out.
Its a very simple and quick recipe.

Ingredients:
1. All purpose flour - 1/2 cup
2. Rice flour - 1/4 cup
3. Sugar - 1 tbsp
4. Fresh grated coconut - 1 tbsp
5. Soda - 1/4 tsp
6. Water - 1/2 cup
7. Ripe banana - 3
8. Oil for frying

Preparation:
1. Cut the banana in the middle. Then cut each half into smaller pieces of around 3 inches each.
2. Mix all the remaining ingredients to form a batter.
3. Heat the oil.
4. Dip the cut banana into the batter.
Make sure the batter is applied uniformly to the entire piece of banana.
Drop the banana into hot oil for frying.
5. Deep Fry until it turns brown.

This dessert tastes great with ice-cream and chocolate sauce.

Crispy Bhindi

2009-08-04T23:07:00.000-07:00

Crispy Bhindi

This is ultimate dish as a starter.
I first had it at a restaurant in Bangalore and liked it immediately.I think the dish was named as Karari Bhindi.
Its very easy to prepare, crispy and spicy.

Ingredients:
1. Ladys Finger - 1 lb
2. Oil for frying
3. Salt - 1/2 tsp
4. Red Chilly powder - 1/2 tsp
5. Chat masala - 1/2 tsp

Preparation:
1. Cut the bhindi length wise.
2. Deep fry the cut bhindi.
3. Allow to cool down once fried.
4. Sprinkle salt,chilly powder and chat masala on the fried bhindi.

Pav Bhaji Recipe

2009-08-03T21:23:00.000-07:00

Pav bhaji is believed to have originated in Mumbai,Maharashtra. Now this dish is popular all over India.
Bhaji is marathi means curry.
This bhaji is more of a mixed vegetable curry.
Most pulpy vegetables can be used in bhaji preparation.

Since this bhaji tastes best with Pav- bread, its called pav bhaji.
Pav Bhaji can be had as a meal - lunch, dinner or can be had as snack.
Its healthy - rich in carbohydrates. Since alot of vegetables are used in preparing Bhaji, we can get the benefits,nutrients from all these vegetables in one dish.

How to make Pav Bhaji?

Ingredients:
1. Onion - 1
2. Tomato - 5
3. Carrot -1
4. Capsicum - 2
5. Potato - 4
6. Chayote/Seeme badnekayi - 1
7. Peas - 1 cup
8. Red chilly powder - 1/2 tsp
9. Pav bhaji masala - 3 tsp
10. Cloves -3
11. Cinnamon - 1 inch
12. Ginger - 1 inch
13. Salt as per taste
14. Coriander
15. Butter - 1 tbsp
16. Lemon for garnishing

Preparation:
1. Cook potato, chayote and peas.Either microwave or pressure cook.
2. All them to cool down.
3. Grate the carrot. Cut the remaining veggies.
4. In a container heat the butter. Add onion and fry the onion until they turn slightly goldenish.
5. Then add the cut capsicum and fry for 2 mins.
6. Add tomato and fry.
7. Smash the boiled potato and chayote and add to the remaining veggies that are being fried.
8. Add the grated carrot and boiled peas.
9. Mix well and allow the veggies to cook. Simultaneously add crushed cloves and cinnamon, red chilly powder, pav bhaji masala and salt.
10. Mix well and cook for 10 mins.Keep smashing the veggies with a wooden spoon.(we also get special equipment only for the purpose-smashing)

This Curry(Bhaji) is typically had with Pav, which is a bread like bun. The bun is slit into 2 and slightly heated. Apply Butter to the pav while it is being heated.The dish is garnished with coriander, cut onion and lemon.

I also enjoy eating this bhaji with Chapati.

Festival Food - Varamahalakshmi Pooja

2009-08-02T19:14:00.000-07:00

Varamahalakshmi Pooja is performed on the second friday of the Shravana masa.

The Shravana month is treated as the holiest month in the hindu calendar and comes with it the festive season.

The lakshmi pooja is performed on all fridays of the shravan month.On the second Friday varamahalakshmi pooja is performed by married women.

I remember my mom performs this pooja every year. Her preparation begins on the eve of the second friday when she cleans the house.Wake up early on the Friday, take head bath and then begin with the pooja preparations. My job as kid would be to draw huge rangolis in front of the main door and bring fresh mango leaves/twigs and place them on top of the main door to welcome the Goddess.

The pooja preparation involves setting up of the kalasha, the kalasha is filled with grains – mainly rice or water. A coconut is placed on top of the kalasha and is surrounded by 5 betel/pan leaves.My mom attaches a silver mukut of goddess to the coconut before placing it on the kalash. She places a huge pot below the kalash and drapes a saree around the pot. Decorates the kalash with ornaments and flowers. She places bangles and toe rings as well.

Now comes the offerings to the goddess. Place two betel leaves and on top of the betel are placed five things which include – one arecanut, one banana, one dry turmeric, one coin and a dry fruit. Five such sets are placed before the goddess. Some also place two banana/plantain stems on either side of the decoration.

Then comes the main thing the Naivedya. I remember my mom being very stressed about food preparation as the naivedya includes a variety of food.

The naivedya mainly includes

In the evening, women dress in their best, celebrate the festival in their homes and also visit each others houses for the "Arishina-kumkuma" and "aarti".
Along with arishina-kumkuma, women are offered ’phala and tamboola’.

It is believed that the "Varamahalakshmi Pooja" would bring wealth, health and prosperity.

I think its basically an occasion to forget about calories for a change, eat fatty food. Meet friends and relatives and have a get-together.

Chana Daal Masala

2009-08-02T18:53:00.000-07:00

Chana dal masala is also called Kadle palya.
I remember having it as prasadam in temples.

This dish is very simple to prepare and can be easily prepared in large qualities. May be thats the reason its normally served as prasadam.

Ingredients:
1. Chana dal - 1 cup
2. Mustard - 1 tsp
3. Jeera - 1/2 tsp
4. Green Chilly - 2
5. Fresh coconut grated - 1 tbsp
6. Curry leaves - 5
7. Oil - 1 tsp
8. Coriander

Preparation:
1. Soak the chana dal in water for 6 hrs or overnight.
2. Wash the dal and pressure cook(2 whistle) the dal.
3. Allow to cool down and then drain all the water.
4. Heat oil, add mustard and jeera.
5. When mustard start spluttering add, curry leaves and cut chilly.Fry
6. Add grated coconut and fry for 1 min.
7. Add the cooked dal and coriander.
8. Mix well.

The chana masala tastes yummy as side order along with pooris and rotis.

Hesar bele Kosumbari / Mong dal side dish

2009-08-02T18:39:00.002-07:00

Like Chutneys, Kosumbaris are common side dishes.
Kosumbaris are normally prepared from various Grams( daals) by soaking them in water.

Ingredients :
1. Mong dal -1 cup
2. Green chilly - 3
3. Cumin/Jeera - 1 tsp
4. Coriander
5. Salt as per taste
6. Lemon - 1 tsp
7. Cucumber - 1 small
8. Carrot (grated)- 1 tbsp

Preparation:
1. Soak the mong dal in water for 2 hrs
2. Grind - green chilly and cumin.
3. Grate the cucumber and carrot.
4. Wash the mong dal and drain the water.
5. Mix all the ingredients.

This side dish tastes good with chapati, roti and pooris. We specially prepare this when we make Holige.

Obbatt saaru / Kattin saaru

2009-08-02T18:39:00.001-07:00

Kattin saaru/ Obbatt saaru

This is a kind of rasam prepared along with Obbattu.
When we drian the water from the daal that’s cooked for making holige, its called “Kattu”.

How to make Kattin Saaru?

Ingredients:

Onion – 1
Cloves – 3
Cinnamon – 1 inch
Curry leaves – 5
Green chilly – 4
Jaggery - ½ tsp
tamarind juice – 1 tsp
Coconut (fresh or dry whichever is available) – 1 tbsp
Coriander
Salt as per taste
oil – 2 tsp
Hurna – 3 tsp
Coriander powder - 1/2 tsp

Preparation:

Cut the onion
Heat the oil and then add cloves and cinnamon.
Then add curry leaves, green chilly. Fry the chilly.
Add Onion and Coconut pieces. Fry until onion turns slightly brown.
Grind the ingredients.
In a container add the ground paste and Kattu, the water drained while preparing hurna.
Add jaggery, tamarind ,salt, coriander powder and hurna. Bring to boil.
Add cut coriander.

I have noticed that the taste gets enhanced as we heat the kattin saaru more number of times.

Kadabu

2009-08-01T23:28:00.000-07:00

Hurnad kadabu

This is also a special sweet prepared during festivals especially during Ganesh Chaturthi. It is believed that kadabu is Lord Ganesha's favourite sweet.

As kids we used to sing

“ Ganesha Banda, kayi kadabu tinda....”

Which means ” Lord Ganesha came and ate fruits and kadabu…

How to prepare kadabu?

Ingredients :

Hurna – 1 cup
Dough (same as the dough prepared while making Holige/obbattu)
Oil for frying

Preparation:

Take a small portion of the dough and using wooden stick roll it into a oval shape. Apply all- purpose flour to prevent the dough from sticking to the stick.
Take a portion of the hurna and place it in the centre of the oval shaped dough.

Fold the dough into half and seal using milk/water.
Deep fry the kadabu until they are golden brow

Bele Obbattu/ Hurnad Holige/Puran Poli

2009-08-01T22:54:00.000-07:00

Bele Obbattu, is a sweet prepared during most festivals.

It is considered difficult to prepare this sweet especially because of the perfection required. Any flaw could ruin the taste.

How to prepare the stuffing – hurna?

Ingredients:

Chana dal(Kadlibele) – 1 cup
Jaggery – 1 cup
Cardamom – ½ tsp

Preparation:

Pressure cook (3 whistles) the dal.
Once it cools down, check to see if the dal is cooked well. Hold a grain of the dal and press by placing in between two fingers. It should be perfectly soft neither too much nor little less .If the dal is slightly hard, cook again in a vessel until its soft.
Drain all the water and keep the water aside. This water can be used for preparing the rasam – obbattu saaru/kattin saaru.
Add jaggery to the dal and cook for 5 mins or cook until all of jaggery melts and mixes well with the dal.
Add cardamom powder and mix.
Once the mixture cools down, grind to form a fine paste.

At this stage the ground paste is called hurana / puran.
This shall be used as stuffing for preparing Holige/obbattu/puran poli

Tips: The hurna should have the right texture to prepare good quality obbattu.
If the hurna is thick, add a little water and mix.
If the hurna is thin, then heat a vessel and fry the hurna until it has the right texture for obbattu

How to prepare the dough?

Ingredients:

All purpose flour – 1 cup
Wheat flour - ½ cup
Turmeric – ½ tsp
Oil – 2 tsp
Water

Preparation:
Mix all the ingredients to form a thick dough. Keep aside for 15 mins.
Knead well for 2 mins.

How to make the obbattu?

Unlike the rotis and chapatis where flour is used to make sure the dough does not stick to the rolling stick, here we will use oil.

My mom used a special thick sheet for making holige which she had specially purchased to for making holige. She used to place the dough over the sheet and roll with the wooden stick.

I use the aluminum foil to make the bobbattu

1. Take a portion of the dough.
2. Place the dough on the aluminum foil and using the wooden stick, flaten the dough into a small 3 inch circular flat roll. Apply a little oil to the wooden stick
3. Take a portion of the hurna, size of a golf ball.
4. Place it in the centre of the small chapati.
5. Slowly lift the dough into your hands and surround the hurna with the chapati. As shown in the picture.
6. The hurna should get engulfed by the dough.

7. Seal the dough properly by pressing. Now take a small bowl with 1 tbsp oil and place the dough (stuffed) in the oil and pour 2 tsp oil over the dough. Like this prepare 4-5 (or as many) hurna stuffed dough balls and place in oil.

8. Now take the hurna stuffed dough balls and place on the aluminum foil and roll the wooden stick over it.Keep rolling until its almost 6 to 8 inches in diameter.
9. Heat a pan. Lift the aluminum foil with the holige over it and slowly drop it on the pan as shown below.

10. Once you see tiny bubble, turn the holige and apply oil.

Holige is had along with Ghee or milk or kayi rasa (coconut milk)

Onion Bajji

2009-07-31T11:30:00.000-07:00

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.

Ingredients:
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

2009-07-31T09:54:00.000-07:00

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.

Ingredients:
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

Green Gram Dal

2009-07-30T14:29:00.000-07:00

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.

Ingredients:
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
13.Coriander

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.

Coconut Yellow Curry

2009-07-29T20:27:00.001-07:00

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.

Ingredients:
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.

Jowar Uppit Recipe

2009-07-28T23:05:00.000-07:00

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.

Ingredients:
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

2009-07-28T04:18:00.001-07:00

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.

Ingredients:
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.

Lemon Rice

2009-07-27T22:21:00.000-07:00

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.

Ingredients:
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.

Brinjal/Eggplant curry

2009-07-23T19:27:00.000-07:00

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.

Ingredients:
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

2009-07-23T15:38:00.000-07:00

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.

Ingredients:
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

2009-07-23T09:24:00.000-07:00

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

Ingrédients:

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

Preparation:

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.

Beaten Rice Recipe

2009-07-22T14:15:00.000-07:00

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)

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

Preparation:
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

2009-07-22T13:47:00.000-07:00

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.

Ingredients:
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

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

Moong Daal Recipe

2009-07-21T23:05:00.000-07:00

Moong Dal Curry.

Ingredients:
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

Procedure:
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.

Finger Millet balls/Raagi Mudde

2009-07-20T19:53:00.001-07:00

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.

Ingredients:
Raagi Flour : 1 cup
Water : 2 cups

Procedure:
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

2009-07-20T19:10:00.000-07:00

Samosa chaat

Ingredients:
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

Procedure:
Gravy
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

2009-07-20T10:06:00.000-07:00

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.

Ingredients:
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

Procedure:

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.

Uppit/Upma Recipe

2009-07-18T18:13:00.000-07:00

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.

Ingredients:
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

Procedure:
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

2009-07-18T17:17:00.000-07:00

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

Ingredients:
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
Coriander

Procedure:
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.

Carrot Halwa

2009-07-14T10:55:00.000-07:00

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

Procedure:
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 :)

Akki Rotti

2009-07-09T21:15:00.001-07:00

Akki Rotti Recipe

Ingredients:

Rice Flour - 3 cups
Onion Chooped - 1 cup
Green chilly - 4 - 5 nos
Coirander
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

Procedure:
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

2009-07-09T17:25:00.000-07:00

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.

Ingredients:
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

Procedure:
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

2009-07-09T14:09:00.000-07:00

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.

Ingredients:
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

Procedure:
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....

Sun Dried Potato Chips Recipe

2009-07-01T11:05:00.000-07:00

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

Ingredients:
Potato - 5 nos
Salt - 1 tsp

Procedure:
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.

Potato Bread Roll

2009-06-30T22:19:00.000-07:00

Ingredients
1. Boiled Potato - 2 nos
2. Green Chilli - 2 nos
3. Salt - 1/2 tsp (or as per tatse)
4. Ginger paste - 1/2 tsp
5. Cumin/Jeera - 1/4 tsp
6. Coirander
7. Garam masala - 1/2 tsp
8. All purpose flour(Maida) - 2 tsp
9. Bread Slices - 4

Procedure
For the stuffing
1. Mash the boiled potatoes.
2. cut the chillies,coirander and mix all the ingredients.
For the roll
1. Remove the edges of the bread
2. Mix the all purpose flour with one tsp water.
2. Dip the bread in the above mixture and remove immediately.
3. Now place the stuffing in the middle of the bread and cover the stuffing by folding the bread.
5. Fry the roll in oil until it turns brown.

Potato bread roll can be had with Tomato ketup/sauce.

Masala Groundnut/Masala Peanut

2009-06-30T21:54:00.001-07:00

Ingredients
1. Groundnuts - 1 cup
2. Gram flour - 1 tbsp
3. Red chilli powder - 1 tsp
4. Salt - 3/4 tsp
5. Cumin/Jeera powder - 1/2 tsp

Procedure
1. Soak groundnuts in water for 5 mins.
2. Drain the water from the container,
3. Mix all the ingredients including the groudnuts.Add 1 tsp water and mix well.
4. Fry the groundnuts on low flame. Drop the Groundnuts one by one into the oil.Remove the nuts from oil when they turn slightly brown.

Crispy Masala Groundnuts are ready :)

Coconut - Mint chutney/Pudina chutney

2009-06-28T22:28:00.000-07:00

Chutneys always add spice to the meal, be it breakfast lunch or dinner.

Ingredients:
Mint(Pudina) Leaves - 1 cup
Coirander- 1/4 cup
Coconut chopped - 1/2 cup
Curry leaves - 5 leaflets
Green chilly - 4 nos
Cumin seeds(Jeera) - 1 tsp
Garlic cloves - 3 nos
Fried gram(Dalia split) - 2 tsp
Salt to taste
Ginger (optional)

Procedure:
Wash all the leaves and chillies. Add 1/2 cup water and
grind all the ingredients together.

Peanut Chutney/Groundnut Chutney/Shenga Chutney

2009-06-28T18:21:00.000-07:00

This is called Shenga hindi in North-Karnataka.
This is the most favourite side dish in North Karnataka and can be had along with any main dish.It is very easy to prepare,tastes great, preparation time is less and can be preserved for long.

Ingredients:
Groundnut/peanut - 1 cup
Garlic cloves - 6 pieces
Curry leaf - 5-10 leaflets
Jaggery - 1/2 tsp
Red chilli powder - 2 tsp
Salt - 1 tsp (or as per taste)
Cumin seeds/jeera - 1/2 tsp

Procedure:
1.On a hot pan,roast the Groundnut/peanuts until they turn
slightly brown.
2. peel/remove the dry skin on garlic cloves.
3. Mix all the ingredients and grind in the grinder.
(Traditionally the ingredients were powdered using the grinding "stone")