Sunday, 27 November 2011

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..))

Sorekaayi/Dudhi/Bottle guard-1,medium
Fresh Coconut-1/4cup
Green chillies-3
Lemon juice-2tbsp
Curry leaves-1 sprig
Dry redchillies-2

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

Sunday, 20 November 2011

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.

Channa dal-1cup
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
Ginger-1" piece


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.....

Thursday, 17 November 2011

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 enjoy.

Whole Urad dal-1cup
Rajma/red kidney beans-1/4cup
Ginger garlic paste-2tsp
Cumin seeds-1/2tsp
Turmeric powder-1/4tsp
Cumin powder-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)
Fresh cream-4tbsp or to taste
Fresh coriander for garnishing

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
5.Now add cream cook for 2 minutes and garnish with fresh coriander.
6.Serve hot with chappati,naan or rice.

Monday, 14 November 2011

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.

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

For Tadka:
Urad dal-1tsp
Dry chillies-2-3

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

Thursday, 10 November 2011

Chinese Fried Noodles

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
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

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..

Tuesday, 8 November 2011

Gobi Manchurian

Gobi/Huvukosu/Cauliflower-1 small
Maida/all purpose flour-1/2cup
Pepper powder-1/2tsp
Oil for deep frying
Water to make batter

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

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

Monday, 7 November 2011

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..

Sprouts of horse gram-2cups
Hulisarina pudi/ Sambhar powder-3tsp
Tomatoes-3 medium

For tempering:
Onion-1small,roughly chopped

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)