Sorekaayi Thovve

Thovve is basically dal  prepared with vegetables and grinded fresh coconut,the dish will be less spicy and flavourful.It is very light on tummy  especially  for kids ...You can use any vegetables you have to prepare this.Moong dal can also be used but I prefer to use toordal,This is one of  my comfy food when I am feeling lazy...I hope yours too..))

Ingredients:
Sorekaayi/Dudhi/Bottle guard-1,medium
Toordal-1cup
Fresh Coconut-1/4cup
Green chillies-3
Lemon juice-2tbsp
Turmeric-pinch
Curry leaves-1 sprig
Dry redchillies-2
Oil/Ghee-1tbsp


Method:
1.Wash,peel and cut dudhi into cubes.
2.Wash dal and pressure cook dal and dudhi
along with 3cups of water,pinch turmeric for
3-4 whistles.
3.Grind the coconut and greenchillies,coarsly
without adding water.
4.Add the grinded mixture into the cooked dal,
add salt and boil for 5-10 minutes,take out of
heat add lemon juice.

5.Heat a ghee or oil in a tempering kadai or spatula,
add mustard seeds when they begin to splutter add dry
chilles,curry leaves and hing,take out of the heat
Immediatly add this tempering to the dal and mix well.
Serve hot with steaming rice and ghee on top...yum yum

Bele Unde/Habbe Unde/Steamed Dal Vada

 Bele unde or Habbe unde is a healthy and nutritious dish which can be served as breakfast or lunch or snack."Habbe" means steam in Kannada and "Unde" means vada or patties in Kannada.This dish is also called Nuchina unde in some parts of karnataka.This oil free vada's are very delicious to eat with coconut chutney.I have used only dill and coriander,you can also add any veggies of your choice.This ideal for those who are on diet...enjoy....Hope you like it.

Ingredients:
Channa dal-1cup
Tuvardal-1/2cup
Moong dal-1/4cup
Masoor dal-fistful(optional)
Onion-1 big,finely chopped
Dill/Sapsige soppu-1bunch,finely chopped
Fresh coriander-1/2bunch,finely chopped
Salt to taste

For masala:Dry red chillies-2-3
Green chillies-2-3
Cinnamon-1" stick
Cloves 3-4
Cumin-2tsp
Turmeric-1/4tsp
Ginger-1" piece
Garlic-2-3cloves


 Method:

1.Wash and soak all dals in clean water for 2 hours.
2.Drain the water from the dals and grind them roughly along with all the
masala's above(first grind all the masala to fine,then add dals and grind).Don't add
more water only add tbsp or so that the dals move freely.
3.To the grinded thick batter, add chopped onion,dill,coriander and salt to taste
and mix well.
4.Take a fistful of mixture,make a patty shape on palms and place them in idli plates
and steam them as you steam idli'es for 10-15 minutes.
5.Serve hot with thick coconut chutney.....

Dal Makhani

Dal Makhni is a punjabi dish which is nutritious and high in protein.This rich creamy textured dal is slow cooked for hours on charcoal or tandoor.Here is my version of this wonderful dish,is one of the favourite of my family...so enjoy.

Ingredients:
Whole Urad dal-1cup
Rajma/red kidney beans-1/4cup
Ginger garlic paste-2tsp
Cumin seeds-1/2tsp
Bayleaf-1
Turmeric powder-1/4tsp
Cumin powder-1/2tsp
Chillipowder-1tsp
Dhaniyapowder-2tsp
Garammasala-1/2tsp
Salt to taste
Kasoori methi powder-1tsp
Onion-1,finely chopped
Tomatoes-3,finely chopped or grinded
(or you can use ready tomato puree-1/2cup)
Butter-1tbsp
Oil-1tbsp
Fresh cream-4tbsp or to taste
Fresh coriander for garnishing

Method:
1.Wash and soak dals in clean water for 5-6hrs.
2.Cook the dals in pressure cooker for 3-4 whistles.
3.Heat a oil in a pan,add cumin and bay leaf,when they begi to splutter
add onions and cook until golden brown,now add gingergarlic paste cook for
2-3 minutes,then add chopped tomatoes or tomato puree and cook for 2-3 minutes.
4.Add all powders,butter,salt and cooked dals and cook on a medium low flame for
20-30minutes.
5.Now add cream cook for 2 minutes and garnish with fresh coriander.
6.Serve hot with chappati,naan or rice.

Coconut Chutney

As many of you may agree with me you can't beat thick,spicy fresh coconut chutney when it comes to chutneys,each household have their own version,some like to add lemon juice or curds for sourness,few people like only ginger and chillies in  their chutney.As a kid I grown up eating this chutney which my grand mother and my mother used to grind this chutney with  their hands in traditional stone grinder(rubbuva gundu or gundukallu).For this chutney my mother always gets compliments whenever she prepares it,I prefer chutney over Sambhar with dosa or idli so this is my family version of coconut chutney,hope you like it.

Ingredients:
Freshly grated coconut-1 cup
Green chillies-2-3
Ginger-1" piece,crushed
Garlic-2 small cloves
Tamarind pulp-2tsp
Coriander-2tbsp
Curryleaves-2-3leaves
Puffed channa-1tbsp
Salt to taste


For Tadka:
Oil-2tsp
Mustard-1tsp
Urad dal-1tsp
Dry chillies-2-3
Hing-pinch


Method:
Grind all the above ingredients into fine paste adding little water.
Heat oil add mustard when they begin to splutter add urad dal,.hing and chillies fry until golden brown and add to the above chutney.
This tasty delicious chutney goes with dosa,idli and with many more dishes...enjoy

Chinese Fried Noodles

Ingredients:
Oil-2tbsp
Garlic,finely chopped-2 large cloves
Ginger-1"piece,finely chopped
Onion-1 medium,finely chopped
Mixed veggies-1cup or more
(Carrot,beans,cabbage,capsicum and babycorn)
Black pepper-1tsp or to taste
Vinegar-1tsp
Soy sauce-2-3 tsp
Boiled noodles-2cups(I have used 2 packets of maggie,
you can use any noodles of your choice)
Spring onions-1 stalk,finely chopped for garnishing

Method:
1.Heat oil in a wok,add ginger,garlic and onion fry until onions become transparent.
2.Add veggies and fry on a medium high flame,add salt ,pepper,vinegar and soy sauce and fry until veggies become little crunchy.
3.Add boiled noodles and mix on a high flame thoroughly,serve hot..

Gobi Manchurian

Ingredients:
Gobi/Huvukosu/Cauliflower-1 small
Maida/all purpose flour-1/2cup
Cornstarch-3tbsp
Salt-1/4tsp
Pepper powder-1/2tsp
Oil for deep frying
Water to make batter


For sauce
Oil-1tbsp
Onion-1medium,finely chopped
Garlic-3large cloves,finely chopped
Green chillies-1,finely chopped
Tomato ketchup-2tbsp
Red chilli sauce to taste
Vinegar-1tsp
Soy sauce-2tsp
Water-4tbsp
Cornstarch-2tsp
Salt to taste
Spring onions-1 stalks,finely chopped for garnishing


Method:
1.Wash and cut gobi into bite size florets,pat the florets dry with paper towel.
2.In a bowl mix flour,cornstarch,salt and pepper with water into not so thick
or not so thin batter(it should be like dosa batter)
3.Heat oil in a kadai,dip the florets in the batter and deep fry them until golden
brown and crisp and keep it aside.

For sauce
1.Heat oil in a pan, add chopped garlic and onion and fry until they become translucent.
2.Add green chillies and fry,now add tomato ketchup,chilli sauce,vinegar and soy sauce
add cornstarch mixture(mix corntarch with cold water) and salt to taste.
3. Allow the sauce to become little thick,now add fried gobi florets and mix until all the florets are coated nicely with the sauce on high flame for 2minutes.
4.Take out of the flame and garnish with chopped spring onions,serve hot with any chinese
preparation or simply with fried noodles..enjoy

Molake Hurulikaalina Saaru/Sprouted Horsegram Sambhar

Hi friends after a long break I am back with more delicious recipes,hope you enjoy...
This rustic saaru is a very healthy and full of flavours.In olden days horse gram is used to feed cattle's and horses,It is always considered as a poor men food.The horse gram is boiled in larger quantities overnight and they used to strain the liquid and separate the horse gram and given as feed for animals and the stock is used prepare nice saaru,eaten along with ragimudde and rice..
 
Ingredients:

Sprouts of horse gram-2cups
Onion-1big
Ginger-2"piece
Garlic-4-5cloves
Coconut-1cup
Cinnamon-1"stick
Cloves-4
Hulisarina pudi/ Sambhar powder-3tsp
Tomatoes-3 medium


For tempering:
Butter/ghee/oil-1tbsp
Mustard-1/2tsp
Onion-1small,roughly chopped


Method:
1.Grind all the ingredients except sprouts adding little water into fine paste.
2.Heat Butter in a pressure cooker,add mustard when they begin to splutter,add onions and fry until they are blackish brown.
3.Now add sprouts and fry for 1minute and add grinded paste along with 2-3 cup of water and salt to taste,pressure cook until 3-4 whistles.
4.When it is completely cooled,open the lid and strain the stock out of sprouts with colander.

5.Serve separately with steaming rice and ghee..yummyyyyyyyyyy
It also goes excellently with ragi mudde(ragi ball)

Easy Sambhar

Sambhar as you all know is a typical South Indian dish and is a everyday staple food in every household in South India.Sambhar is mixture of lentils and vegetables cooked with spices and tamarind.Each state in the South prepares it with a typical variation, adapted to its taste and environment.There are so many variations and methods to prepare sambhar,but I find this method very easy ,quick and tasty...You can use any veggies of your choice or you can prepare only any one or two vegetables together like doodhi,ridgegourd,drumstick,Snakegourd,potatoes with onions to name a few. You can use as much as veggies you like.


Ingredients:
Toor Dal/Tuvar/Togari bele-1cup
Turmeric-1/4 tsp
Green Chilles-2,slited
Sambhar powder-1 1/2tsp( any brand, I use Mtr sambhar powder)
Tamarind-small lemon sized
Tomato-1 big
Onion-1,sliced
Few Curry Leaves
Salt to taste
Fresh or desicated coconut-1tbsp
Jaggery-1tsp(optional)
Oil-1tsp
Drumstick-1,peeled and chopped into 3inch pieces
Carrot-1,cut into roundels
Indian Brinjal-2,cut into lenthwise pieces
Okra-2(optional)
Potato-1medium sized
Beans-5-6,cot into 2halves
For tempering:
Oil/Ghee-2tsp
Dry red chillies-2
Hing-1/4tsp
Methi seeds-4-5 seeds
Mustard-1/2tsp
Curry leaves-few

Method:
1.Chop all the vegetables into chunky size pieces.Wash and rinse tamarind in warm water for 15minutes,squeeze the juice from pulp and keep it aside.Wash toordal and rinse for 15-20minutes in water.
2.Boil 2/1/2cup -3cups of water in a pressure cooker pan,when it begin to boil add rinsed toordal,turmeric and all the above ingredients including vegetables,tamarind juice and sambhar powder,close the lid and whistle,pressure cook for 2-3 whistles.Wait for pressure to release.Open the lid and add jaggery and boil for
few minutes.
3.Heat oil or ghee in a small tadka pan,add mustard,wait until it splutters then add methi,hing,dry chillies and curry leaves fry for second and add this to sambhar.
This sambhar goes well with steaming rice,dosa,idli or vada.

Godhi/Whole Wheat Laadoo For Ugadi

I got this ladoo recipe from my friend Vani,this is  very easy and tasty ladoo recipe,It will keep for 3-4 days in air tight container,proportion of the sugar you can adjust to your taste.Perfect for any occassions and festivals. 

Happy UGADI to all my fellow bloggers and visitors!

Ingredients:
Whole wheat flour-1cup(I used pilsbury atta)
Sugar-1/3cup
Elachi/cardamom-2-3
Ghee-4tbsp
Handful of raisins and cashewnuts

Method:
1.Powder the sugar along with cardamom and keep it aside.
2.roast the wheat flour with tbsp of ghee until the rawness of the flour is gone and until nice aroma comes.
3.Fry dry fruits with little ghee and keep it aside.
4.Take out of the heat,mix powdered sugar,ghee and fried dry fruits to the roasted flour and mixwell.
5.Take a hand ful of mixture and make them into round shaped balls,if you are not getting them into balls add more melted ghee and try.

Spicy Mexican Bean Burritos

Ingredients:
Canned beans(kidney beans)- 2 400g tin
Garlic-2 cloves
Olive oil-2tsp
Chilli flakes-1tsp
Salt to taste
To serve:
Sour cream -4 tbsp or as required
Tomato salsa
Tortillas-6
Method:
Heat oil in a pan, add chopped garlic saute until soft then add drained, washed and lightly
mashed beans,seasoned with chilliflakes and salt.

Tomato Salsa
Ingredients:
Tomatoes-4big,ripen but firm ones,
Green chilli-1(optional)
Pickled jalapenos-2
Red onion-1 small
Olive oil-2tsp
Lemon juice-1tbsp
Coriander-2tbsp
Salt to taste
Method:
Chop all the vegetables finely and mix everything in a bowl and season according to taste.

To assemble:
Cook the tortillas on the tawa on both sides.Take one tortilla place 2tbsp bean mixture,tomato salsaand sour cream,roll them and cut into two halves,serve with salad.