Namma Saviruchi

Sorekaayi Thovve

2011-11-27T12:04:00.000-08:00

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

2011-11-20T02:56:00.000-08:00

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

2011-11-17T15:05:00.000-08:00

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

2011-11-14T06:14:00.000-08:00

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

2011-11-10T14:58:00.000-08:00

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

2011-11-08T13:59:00.000-08:00

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

2011-11-07T08:05:00.000-08:00

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

2011-04-08T16:29:00.000-07:00

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

2011-04-05T06:41:00.000-07:00

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

2011-03-30T12:59:00.000-07:00

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.

Fruit Chaat

2011-03-25T14:23:00.000-07:00

Fruit chaat is a very tasty and healthy way to eat fruits and encourage to add fruits to our daily diet(5 a day) regularly.You can prepare this chaat with Any fruits you like apple,banana,pear,grapes,pineapple,watermelon,papaya etc...

Ingredients:
1 bowl of mixed fruits,cut into bite size pieces(don't chop finely)
1tsp-honey
1/2tsp-chaatmasala
1/4tsp- chilli powder
1/4tsp-blackpepper powder
1/4tsp-black salt
1tsp-lemon juice

Method:
Mix every thing with fruits and serve immediately.

Peda's for Colourful Holi

2011-03-20T03:54:00.000-07:00

Peda is one of the familiar sweet in India,For every occasion and festivals it is a must have sweet whether you prepare at home or you buy from the sweet shop.It is liked by all age group,It comes in different flavours,shapes and colours..I came cross this very easy recipe from Show me the curry.com,they have a awesome site with lots of wonderful recipes...check it out.You can make this peda's with different flavours,here I hav used cardamom,instead of cardamom you can use saffron,vanilla essence,rose essence,cocoa
powder to name a few...Enjoy this wonderful peda's in this colourful festive season from Nammaruchi..Enjoy!!!
Happy Holi to all my fellow bloggers and visitors!.

Ingredients:
Milk powder- 2 cups (150gm)
Sweetened Condensed Milk - 1, 14oz can (396gm)
Unsalted Butter – 113gms
Cardamom powder-1/2tsp
Chopped pistachios and almonds-1/4cup

Method:
1.In a microwave safe dish, melt the butter.
2.Add the condensed milk,milk powder and cardamom powder and mix well.
3.Cook in microwave for 3minutes,but stir it once after every minute.
4.After 3 minutes,mix it well and leave it aside to cool completely or little warm.
5.Once it is cooled, grease your hands and make balls.

6.Keep the balls between your palms press gently to give it slightly flatten shape.
7.Press the chopped nuts in the middle of the pedas.You can also decorate them with
Coloured sugar,saffron or any nuts you like.Serve warm or chilled...
Makes 40 pedas approx

White Soda Focaccia With Cheese and Herbs

2011-03-16T15:24:00.000-07:00

This recipe is from Rachel Allen,as you know I have posted some of her recipes especially baking recipes..This is one of them,I have made little changes to this recipe..Foccacia is a italian flat oven baked bread flavoured with olives,olive oil and herbs,similar to pizza but not consider to be the same.It is very ideal for breakfast or as snack with tea or coffee..
Ingredients
Olive Oil for greasing and to sprinkle on top
Plain flour-450gms
Bicorbonate of soda-1tsp
Salt-1tsp
Grated cheddar cheese-1/4cup
Buttermilk-400 ml
Black olives,chopped-1tbsp
Sundried tomatoes,chopped-1tbsp
Crystal sea salt -1/2tsp
Garlic,finely chopped-1tbsp
Rosemary-1/2tsp(i used dried one you can use fresh)
Method:
Preheat an oven to 230c.
Brush a swiss roll tin or baking tray generously with olive oil.
Sieve the plain flour and the soda into a big bowl.
Add the salt,1/4cup of grated cheese and mix with your hands.
Make a well in the centre, pour in most of the buttermilk, and with one hand stiff and
your fingers spread out like a claw, start mixing in a full circle once the butter milk has
gone in. Keep mixing like this until you have a soft dough
Do not knead it but work it very gently to bring it together.

Transfer to a floured surface and roll it out and transfer it to the oiled tray.
Brush the top with some more oil and sprinkle the sea salt ,dried herb,olives,garlic and sundried tomatoes.
Put it in the oven and cook for 18-25 mins, depending on how thick it is.
Turn the oven down to 200c after 10 mins.
When cooked, it should feel firm in the centre and become golden brown.

Transfer it to a wire rack and cool for a couple of mins, then cut it into squares and serve..

Balekaayi Palya/Plantain

2011-03-15T05:04:00.000-07:00

Ingredients:
Balekaayi/Plantain-3
Onion-1,finely chopped
Tomato-1,chopped
Curry leaves-1sprig
Tamarind juice-2tbsp or to taste
Salt to taste
Oil-2tsp
Mustard seeds-1/2tsp
Fresh coriander to garnish

For grinding:
Fresh coconut-1/2 cup
Onion -1,roughly chopped
Tomato-1, roughly chopped
Sambhar powder-2tsp
(you can substitute sambhar powder with chillipowder,dhaniyapowder and turmeric.)

Method:
1.Wash and peel the plantain and cut them into bite size pieces
and soak them in clean water with little salt so they don't turn into
black colour.
2.Grind coconut,onion,tomato and sambhar powder into fine paste.
3.Heat a oil in a pan add mustard,when they started to splutter.add onions
and fry until translucent.Now add tomatoes,curry leaves and salt saute for
minute.
4.When tomatoes becomes soft add chopped plantain saute for second and add grinded masala paste,tamarind juice with 1/2cup water,close the lid of a pan and allow to cook on a low flame until plantain are soft.

5.Take out of the heat,garnish with coriander.
This goes well with Chappati,Akki roti,rice and dosa's.

Soft and Spongy Idli's

2011-03-13T11:48:00.000-07:00

Ingredients:
Rice Rawa-2cups
Urad dal-1cup
Cooked rice-1cup(leftover or fresh)
Salt to taste
Soda bicarb-1/2tsp
Method:
1.Wash and soak urad for 4-6hrs in clean water.grind it to smooth paste using very less water.
2.Soak rawa 1hr before grinding in clean water.squeeze excess water and grind it roughly.
3.Grind the cooked rice into fine paste.
4.Mix urad batter,cooked rice paste,and grinded rawa and mix well with clean hands,don't add water.Leave it to ferment for overnight or 7- 8hrs.

5.While preparing mix salt and soda then grease the idli plates and pour tbsp or more batter depending on how deep the cups are..don't overfill.
6.Steam the idlis for 10-15minutes or until done.Serve hot with coconut chutney and sambhar.

Thondekaayi/Ivygourd Palya

2011-03-10T14:11:00.000-08:00

Ivygourd

Ingredients:
Thondekaayi/Ivygourd-250g
Onion-1 medium
Curryleaves-1 sprig
Turmeric-1/4tsp
Oil-2tsp
Mustard-1/2tsp
For masala powder:
Dry red chillies-3
Whole coriander seeds-1tsp
Garlic-2cloves
Dry coconut(kobari)-fistful
Puff channa/hurugadale-1tbsp

Method:
1.Wash and cut ivegourd into bite size pieces.
2.Dry grind all the ingredients above for masala into fine powder.
3.Heat oil in a pan add mustard seeds and when they begin to splutter add
onions,curryleaves and turmeric and fry until onions are soft.
4.Add ivegourd and salt fry for 2 minutes and let them cook on a medium low flame

by covering the lid(Do not add water)until they are soft.
5.Add above masala to cooked ivygourd and mix well.Serve hot with rice as a sidedish or with chappatis.

Lemon rice/Chitranna

2011-03-08T14:11:00.000-08:00

Ingredients:
Rice-2cups
Water-4cups
Preparing rice:
1.Wash rice changing water until the water appears clear.
Soak the rice for 15minutes before cooking.
2.Boil the water in a pan when it comes to boil,reduce the heat to medium, add soaked rice and allow to cook until rice is tender and most of the water is evaporated,now reduce the heat to low,cover the lid and allow to fluff up for 5-6minutes. When you remove the lid steam will come and rice looks fluffier.Now keep it aside to cool.
Microwave Method:
In microwavable bowl add soaked rice and four glasses of water and keep in microwave for 20 minutes or until it is done.
For lemon rice
Ingredients:
2 tbsp-vegetable or sunflower+ oil extra oil for mixing
1/2 tsp- cumin seeds
1/2 tsp- mustard seeds
1/2 tsp- turmeric
2 -dried whole red chili(break them into 2 pieces)
1- green chili sliced in four long way
12 to 15 fresh curry leaves
1 tbsp- channa dal/bengal gram
1tbsp-urad dal/blackgram
1/4 cup unsalted roasted peanuts(store bought)
1/4cup-fresh coconut,grated
1 salt to taste
Lemon juice according to taste
Fresh coriander chopped
Method:
1.Heat the oil in a frying pan on medium heat,add mustard and cumin and allow them to splutter,now add both dals,make sure to keep an eye on the flame other wise it will burn the tempering,after the dals become lightly brown add green chillies,red chillies,curry leaves and turmeric and saute for 1minute,mix well and add salt and take out of the flame and keep aside to cool for 5 -10minutes.

For mixing:
Take a wide bowl and add all the rice,break the lumps very gently with wooden spatula(clean hand is better),now add the cooled tempering,chopped coriander,lemon juice,and 1 or 2tbsp of oil,roasted peanuts,grated fresh coconut on top of the rice.mix gently with wooden spatula ,making sure not to break the rice.If you find salt is less you can add and mix it along with other ingredients.Before serving garnish with fresh coriander,fresh grated coconut and fried peanuts and enjoy with pickles and
curd rice.

Thanks Chitra for considering me for this wonderful Award!.I want to share this award with my lovely fellow bloggers...
1.Vidya of Akshayapatre
2.Madhuri of Cook-curry nook
3.I am home chef of Cookery bits
4.Priya of Elaichii
5.Neha of Home made food
6.Suman of Incidental indian cooking
7.Kannada cusine
8.Akila of Learning to cook
9.Viju of Lets cook something
10.Vanamala hebbar of Malaskitchen
11.Ramya of Mane adige
12.Priya of Mharo rajsthan recipes
13.Vimitha of My culinary trial room
14.Sonu of Palate corner
15.Sushma of Savi-Ruchi
Rules:

1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends.... to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post].

Aloo Taheri

2011-02-25T14:33:00.000-08:00

Aloo Tahri or Tehri is a Pakistani dish,I got this from one of the cookery shows..Tehri means rice cooked with veggies especially potatoes...The aroma of this dish is unbelievable!!!...You can add other veggies also.Potato lovers must try this recipe,you will love it for sure....

Ingredients:
2- onions
3-4-medium potatoes,cut into bite size pieces
3-4 tomatoes,finely chopped
2cups-basmati rice
1/2cup-yoghurt/curd, well beaten
salt to taste
2tbsp-oil
1tsp-ghee
2-3-green chillies,slited
1tsp-chillipowder
2tsp-gingergarlicpaste
1/4tsp-turmeric
1/2tsp- garam masala
1/2tsp-cumin seeds
Juice of 1 lemon
1/2cup-mint leaves,finely chopped
1/2cup-fresh coriander,finely chopped

Whole garam masala:
Cinnamon-2 sticks
Cloves-10
Black peppercorns-10
Cardamom-6-7
Black cardamom-2
Mace-1

Method:
1.Chop one onion finely and slice and fry one onion until blackish brown.Wash and soak the rice for 20minutes.
2.Heat oil in a heavy pan,add whole garam masala,cumin seeds,when they begin to splutter add chopped onions and fry until golden brown,then add tomatoes,ginger garlic paste and salt,cook until it leaves oil.
3.Add yoghurt,Chillipowder,garam masala,turmeric, potatoes and sufficient water,cook with lid closed until potatoes are nearly cooked.
4.When the water begin to boil and potatoes are nearly cooked add rice,cook until well cooked and all the water evaporates.

5. Now spread fried onions,green chillies,mint leaves,coriander,sprinkle ghee and lemon juice on top of the rice,close the lid tightly and leave for dum on a low flame for 10-15minutes.
6.Serve hot with any raitha.

Asparagus, Sundried Tomato & Olive Loaf

2011-02-23T05:32:00.000-08:00

This bread recipe is from Mary Cadogan,She is one of the best cooks in U.K..I made little changes to her recipe,This savoury bread is very moist and perfect to have for breakfast with any butter or spread.Because of asparagus this will be little moist,you can slice them and toast it for more flavour and crunchyness.It will be better to eat fresh.

Ingredients:

50ml olive oil , plus extra for greasing
10 asparagus spears , each cut into 3 pieces
100g self-raising flour
1 tsp thyme leaves(i used dried) or mixed herb will do
2 large eggs , lightly beaten
50ml milk
Handful pitted black olives
2tbsp sundried tomatoes , roughly chopped
50g cheddar cheese, grated

Method:

1.Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
2.Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.

3.Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.

Preparing and cooking asparagus
Rinse spears. Hold one at each end, then bend - it will break where the tough woody stem meets the edible tip. the best way to cook the spears is in boiling water in a wide, deep sauté pan. Green asparagus will take 3-5 minutes, depending on its thickness. Test by piercing a spear with the point of a knife - when cooked it will just slide in easily. White asparagus takes much longer to cook as it has a woodier texture. It needs 12-15 minutes - test as above.

Fresh Tomato And Basil Soup

2011-02-20T07:44:00.000-08:00

Ingredients:
250gms of chopped fresh tomatoes
1/2 tin of plum tomatoes
small onion , peeled,chopped
1 small carrot , chopped
1 celery stick,chopped
3tbsp- olive oil
1 vegetable stock cube
Water as required
1 large bunch of basil
salt and pepper , to taste
Fresh cream and few basil sprigs to garnish

Method:
1.Chop all the veggies and keep it aside
2.Heat oil in a pan. Allow to heat and add the onions, carrots and the celery. Stir well. Cook gently until soft.
3.Put the diced fresh tomatoes to the pan, and allow to cook for a few minutes. Add the plum tomatoes, veggie stock cube and add water to cover and stir again. Bring to a boil, cover, and turn down the heat to a simmer. Cook for 15 to 20minutes.
4.Place the basil on the chopping board and strip the leaves from the stalk. Since the basil is going to be roughly blended, tear the leaves in half with your fingers.
5.Open the pan lid and add half of the basil leaves. Stir and then replace the pan lid and cook for a further 10 minutes.
6.Once cooked, allow the contents to cool down for a few minutes before adding the remaining half of the fresh basil. Stir, season with salt and pepper, and stir again.

7.In a blender, blend the soup on high power for a couple of minutes until it takes on a smooth, velvety texture. If desired,make it thin by adding water or stock.Transfer to serving bowls and garnish with fresh cream and fresh basil sprigs.
8.Serve hot or chilled with any crusty bread.

Hurulikaalu Dose/Horsegram

2011-02-13T03:58:00.000-08:00

Ingredients:
Hurulikaalu/horsegram-1 1/2cups
Rice-2cups
Uraddal/blackgram-1tbsp
Methi/fenugreek seeds-1tsp
Salt

Method:
1.wash rice,methi and uraddal and soak for 3-4 hours.Grind it into fine paste,leave to ferment for 6-7hours or overnight.

2.wash and soak huruli for 3-4hours,grind it into fine paste,mix this paste to fermented batter with salt and prepare dose as normal on hot tawa.Serve hot with coconut chutney.

Courgette/Zucchini Dal

2011-02-05T16:13:00.000-08:00

Courgettes

Ingredients:
Toordal/togaribele-1/4cup
Courgette-1 medium sized
Onion-1
Tomato-1
Green chillies-2 or 3
Gingergarlic paste-1tsp
Curry leaves-1sprig
Oil-1tbsp
Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Turmeric-pinch
Hing-pinch
Salt to taste
Juice of half lemon
Coriander for garnishing

Method:
1.Wash and cut courgette into thick roundels.
2.Pressure cook the dal in a cooker with pinch turmeric and 3cups of water.
3.Heat a oil in a pan,add mustard,cumin and hing,whenthey begin to splutter
add onions and curry leaves fry until they are golden brown,then add ginger
garlic paste,tomatoes and greenchillies and salt,cook until
tomatoes becomes soft.
4.Add courgette pieces and leave to cook lid closed on a medium flame until
it softens.
5.Now add the cooked dal and and mix well and cook for further 2-3minutes.
6.Remove from the heat,add lemon juice and garnish with coriander leaves.
7.Serve hot with rice.

BLACKEYED BEANS AND TOMATO BROTH

2011-01-29T17:20:00.000-08:00

Hi everybody, its been months since september I havn't posted anything..I was so busy and been to India,so I am posting now so what better than delicious hearty soup to start :)..ENJOY and keep visiting...

Ingredients:1cup-blackeye beans
1tbsp-olive oil
2onions,chopped
4garlic pods,chopped
2-3fresh chillies
1tsp-cumin powder
1tsp-turmeric powder
250g canned tomatoes/2-3fresh tomatoes
21/2cups-vegtable stock
Fresh coriander,finely chopped
Juice of 1/2 lemon
Pitta bread to serve

Method:
1. Cook the blackeye beans in a pressure cooker for 2-3 whistles until the beans are tender,drain and set aside.
2.Heat the oil in a pan add the onions,garlic and chilliand cook for 5minutes or until onions is soft.Stir in cumin,turmeric,tomatoes,stock,half of the coriander and the beans,simmer for 20-30minutes.Stir in the remaining coriander and the lemon juice.
3.Serve with warm pitta bread.

Maddhur Vade

2010-09-17T11:57:00.000-07:00

Maddhur vade is my all time favourite and had a fond memories with it.. My doddamma's house is in Mandya,we used to visit them during our school holidays.Maddhur is a small town Half hour journey from Mandya and one hour from Mysore.we used to visit many temples which surrounds Maddhur like vaidyanatheshwar temple on the bank of kaveri river,Paschima vahini,srirangapatna and many more..Then we used to buy these vade's there which is locally prepared amd sell on streets,bus and railway station too.My doddamma gave me this recipe which is so easy and you can make it in a jiffy...Enjoy the taste of karnataka.

Ingredients:
Rice flour-1cup
Chiroti rava(fine sooji)-1cup
Salt to taste
coriander,finely chopped-1tbsp
Greenchillies,finely chopped-4
Onions,finely chopped-2
Oil for frying+2tbsp

Method:
Mix rice flour and rava,add 2tbsp of hot oil and mix well until the mixture crumbles.
Now add onions,chillies,coriander and salt mix well and add take small amount of mixture,add little water to knead a stiff dough.Don't mix all the mixture with water all at once,this will make the vada's soggy,so you have to mix little at a time and prepared immediately
Apply oil to palms,divide the dough into equal portions and prepare round balls.On a plastic sheet,first apply oil on the sheet and take Small lemon size ball and spread the dough to a thin round and deep fry them until crispy and golden brown on both sides.serve hot with thick coconut chutney.

Mushroom fried rice

2010-09-15T11:17:00.000-07:00

Ingredients:
Mushrooms-250gms,thinly sliced
Peppers-2(any colour),thinly sliced
Courgettes-1 small,thinly sliced
Onion-1,thinely sliced
Green chillies-3-4,slited
Garlic -4 cloves,finely chopped
Ginger 2 inch,finely chopped
Fresh coriander-finely chopped
Black pepper to taste
Salt to taste
Sugar-1/2tsp
Vegetable stock cube-1
Soy sauce-2tsp
Vinegar-1tsp
Oil-2tbsp
Long grain or basmati rice-1 1/2cups

Method:
Dissolve the veg stock cube in 1tbsp of water.
Prepare the nice and fluffy rice and leave it to cool.
Heat a oil in a big wok,add chopped garlic, ginger and chillies fry for 2 minutes
then add onions and sugar until it becomes golden brown.
Add all the veggies and fry until they become little soft,now add veg cube water blackpepper,salt,soy sauce and vinegar,saute for a minute.
Add rice and thoroughly mix with vegetables and fry in a high flame for 2minutes.At this point you can check the taste and add soy and vinegar if you like tangy taste.Serve hot with any chinese preparation.It is tasty on its own.

Peanut butter and Cardamom Cookies(eggless)

2010-09-14T03:24:00.000-07:00

This melt in the mouth cookies are my own recipe, with lots of trial and errors I came out with this fabulous egg less, butter less recipe..My husband and son love this cookies.I have prepared this several times at home..

Ingredients:
Plain flour-1cup
Crunchy peanut butter-1/2cup
Caster sugar-1/3cup
vegetable oil-3tbsp
Cardamom,crushed-3pods
Baking powder-1/2 tsp

Method:
Mix all the ingredients in a bowl,divide them into
20 equal parts,make them round balls and press them
between your palms.Place them on a baking sheet and
bake them for 10-15 minutes at 180'C.Cool them completely

before serving.

This cookies are off to EFM-Cakes and Bakes Series! hosted by Srilekha of Me and my kitchen

Brinjal and Coconut Stir Fry

2010-09-12T13:02:00.000-07:00

Ingredients:
Brinjal-250gms
Onion,finely chopped-1
Grated coconut-1/2cup
Green chillies-3
Salt to taste
Oil-1tbsp
Mustard-1/2tsp
Channadal-1tsp
Urad dal-1tsp
Curryleaves-1sprig
Fresh coriander for garnish
Method:
Wash and chop the brinjals into bite size pieces.
Grind coconut and green chillies roughly,don't add
water for grinding.
Heat a oil in a pan,add mustard when it begins to
splutter add dals and fry for a minute and add onions
curryleaves fry them until translucent,now add brinjals
and fry them and leave to cook lid closed on medium
low heat for 5minutes.Add salt,grinded paste and sprinkle
little water and allow to cook for another 5 minutes.
Serve hot with chappatis or akki rotti.

Aubergine Pachadi

Aubergine Chutney

This recipes are off to Jay ho event hosted by Jay of Jayzkitchen

Happy Gauri Ganesha Festival

2010-09-11T01:57:00.000-07:00

                                                          Shuklaambara Dharam Vishnum
                                                          Shashi Varnam Chatur Bhujam
                                                          Prasanna Vadanam Dhyaayet
                                                          Sarva Vighna Upashaanthaye

Meaning: We meditate on Lord Ganesha - who is clad in white (representing purity), who is all pervading (present everywhere), whose complexion is gray like that of ash (glowing with spiritual splendor), who has four arms, who has bright countenance (depicting inner calm and happiness) and who can destroy all obstacles (in our spiritual and worldly path).

Happy Gauri and Ganesh Festival To All My Fellow Bloggers!

Mosaru Vade/Dahi Vada

2010-09-10T02:38:00.000-07:00

Ingredients:
Urad dal/uddinabele-1 1/2 cup
Rice flour-2tbsp
Black pepperpowder-1/2tsp
Salt to taste
Soda bicarb-pinch
Oil for frying
Yogurt-1cup
Water-1/2cup
Crushed ginger-1/2tsp

For Garnish:
Chilli powder
Cumin powder
Chaat masala
Fresh coriander

Method:
Clean dal, wash and soak in water for 4 hours. Blend in blender
using the minimum amount of water required to keep paste
moving freely. In a bowl mix urad paste, rice flour, salt,pepper
and soda mix well. Heat a oil in a kadai.Wet your hands and take
tbsp of batter and drop it in the hot oil Fry until golden brown.
Drop them into water. Let it soak till ready to serve.
Beat yogurt with water. Add ginger and salt according to taste.
Squeeze out water from the vada and add yogurt. Before serving spinkle
chilli powder,chaat masala and garnish with freshly chopped coriander.

Quesadilla

2010-09-08T10:38:00.000-07:00

Ingredients:

Spring onions-2 sticks,finely chopped

Coriander-2tbsp

Cheddarcheese-1/2cup,grated

Red chilli flakes-1/2 tsp(if preparing for small kids,use black pepper powder instead)

Sweetcorn-handful(I have used frozen)

Red or green bellpepper-1/2portion,finely chopped

Salt to taste

Flour tortilla's-4

Method:

Toast all the tortilla's and keep aside.In a bowl mix all ingredients and keep aside.Heat a tava place the tortilla and spread the handful of mixture on the tortilla and cover the another tortilla on top and press gently,make sure that the flame is low because tortilla' will burn quickly.Cook on both sides until cheese melts,cut them into 4 or 6 triangular wedges.Serve warm with sour cream or any dip of your choice.

This Quesadilla's are off to Event Kids lunch box treats hosted by Smitha of Taste Buds

Lime Pickle

2010-09-07T09:01:00.000-07:00

Ingredients:

Juicy lime's-7

Dry red chillies-20(I have used byadagi variety)

Mustard-1/2tsp

Methiseeds-1tsp

Rocksalt-1/2cup

Turmeric-1tsp

Method:

Wash and wipe the lime's and cut them into quarters and keep it aside.

Dry roast the red chillies, mustard and methi seeds and grind them to coarse powder.

Mix all the ingredients with clean and dry hand or Wooden spatula.

Fill the pickles into clean and dry glass jar and tightly close the lid.

keep the jar in dark place or keep the jar in a big box and don't touch for

5days.After 5days open and stir them with a dry wooden spoon.By this time all the juices from the limes oozing out and the limes will become very tender then you will know it is ready for use.

Note:This pickle recipe can be made with lemon as well,after 10 days keep them in refrigirator and use as required.select the juicy lime's and lemon's as possible.

Cabbage Bonda

2010-09-05T15:11:00.000-07:00

Ingredients:
Besan/Chickpea flour/Kadlehittu-1cup
Rice flour-1/4cup
Onion,sliced-1
Green chillies,finely chopped-2
Cabbage,shredded thinnly-1cup
Cumin seeds-1tsp
Fresh coriander,finely chopped-2tbsp
Curry leaves,finely chopped-1 sprig
Chillipowder-1tsp
Salt to taste
Sodabicarbonate-1/2tsp
Oil for frying

Method:
Heat oil in a kadai.
In a bowl mix besan,riceflour,cuminseeds,chillipowder,salt,soda add tbsp of hot oil and mix until it becomes like crumbs.Now add veggies and little water and mix well.Take a tbsp of mixture and drop into hot oil and deep fry until golden brown.Serve hot.

Corn on Toast with Hashbrowns

2010-09-03T16:35:00.000-07:00

Ingredients:
Corn -1cup,frozen or fresh
Plain flour-1tbsp
Butter-1tbsp
Milk-1cup
Chedder cheese-1/2 cup
Black pepper to taste
salt to taste
English Mustard paste-1/4tsp
Chilli flakes-1/2 tsp(optional)
Mixed herbs-1/4tsp
Toasted bread slices-4-6

Method:
heat a butter in a pan,when it melts add flour and fry until the raw
smell of the flour is gone.then add milk and stir continously until it thickens
a little now add pepper, salt,chilliflakes,mustard paste,mixed herbs mix well.
add corn and cheese,stir well cook for a 2 minutes and take out of fire.if the
sauce is very thick you can add little more milk.Spoon a tbsp of mixture on toasted bread slices.Bake the slices in the oven for 5minutes at 200'C.Serve hot.

Hash browns

Ingredients:
Potatoes-2big
Salt to taste
Black pepper
Oil for shallow fry

Method:
Boil the potatoes nearly soft but firm.
Cool and peel the skin,grate the potatoes
season it with salt and pepper,mix gently.
Make patties out of the mixture and shallow
fry them with little oil.Cook until golden brown
on both sides.Serve hot.

Channa Batura

2010-09-02T13:17:00.000-07:00

Ingredients:
Maida-2cups
Fine rava-1/4cup
Baking powder-1/2tsp
Salt-1/2tsp
Sugar-1tsp
Buttermilk-3/4cup
Oil for frying+2tbsp

Method:
Heat a oil in a kadai..
In a bowl mix maida, fine rava,baking powder, sugar,salt and buttermilk and knead a stiff dough,if needed use little water to knead.Smear little oil on the dough and leave it aside for 2hours.Divide the dough into equal portions,roll them into balls.Roll out bigger poori's and deep fry them on high flame till light brown on both sides.

Channa masala

Ingredients:
Chickpeas-1 1/2cups
Onion,finely chopped -1 big
Tomatoes,finely chopped-2
Green chillies,slited-2
Ginger garlic paste
Bay leaf-1
Mace-1
Cinnamon-1"stick
Cloves-4
cardamom-2
cuminseeds-1tsp
Turmeric-1/4tsp
Salt to taste
sugar-1tsp
Channamasala-2tsp
Fresh coriander for garnish
Lemon juice/Lime juice-2tsp
oil-1tbsp

Method:
Wash and rinse chickpeas in a clean water for 6-8 hours or better overnight.
then pressure cook them with pinch of sodabicarb up to 2 to 3 whistles.
drain the liquid and keep it aside,reserve the liquid as well.
Heat a oil in a kadai add all the whole spices when they begin to splutter
add finely chopped onions fry them until they are golden brown in colour.
Now add gingergarlic paste,green chillies and tomatoes and sugar cook until
tomatoes are soften now add turmeric,channa masala and salt cook on a low medium flame until the gravy oozes out oil then add boiled chickpeas and 1 cup of reserved liquid,close the lid and leave it to cook for 5 minutes on medium heat.If need more liquid add more reserved liquid.Turn off the heat add lemon juice and garnish with coriander.Serve hot with batura.

Note:If you want more gravy grind fistful of boiled chickpeas,1/2 onion and 1 tomato into fine paste and add it to above mixture along reserved water.

Pancake with Carmelised Apples

2010-08-26T08:38:00.000-07:00

Ingredients:
Flour-150gms
Eggs-2
Baking powder-1tsp
Milk-150ml-200ml
Salt-pinch
Sugar-1tbsp
Zest of orange-1tsp
Butter/oil for frying

Method:
Mix everything like a dosa batter consistency.
Heat a non stick pan,add 1 or 2tsp of sunflower oil.
Pour 2tbsp of batter and allow to spread itself.
Cook on both sides until golden brown.

Carmelised Apples
Ingredients:
Apples-2,thinnly sliced
Light brown sugar(muscavado)-2tbsp
Cinnamon powder-1/2tsp
Butter-1tbsp

Method:
Heat a pan add butter when it melts add sliced apples and sugar,
mix well closed the lid and on a low medium flame.
When apples becomes nearly soft and brownish,take out from the flame.
serve warm on pancakes.

Ajwain biscuits/Sweet and salt crackers

2010-08-25T03:27:00.000-07:00

Ajwain biscuits always reminds me of my childhood..There was a small shop opposite to my house,there we used to get this biscuits which are ,small sized but very tasty,for 50p we used to get 30 -35 small biscuits.Me and my brother used to buy this biscuits often.After so many years now,while cooking whenever I opened a ajwain container I remember those biscuits which smell the same..At that time I did not know it was ajwain or not but now I am sure to tell they are made out of ajwain as I still remember the smell of those biscuits.So thought of making them on my own,so with little bit of experiments :) I came out with this recipe which turn out to be a big hit in my family,not single biscuit was left and my little one love them...This recipe yeilds 20 -25 biscuits,I made them normal cracker size.These are sweet and salt in taste...So perfect for afternoon tea or as snack..You can store them in a airtight container.

Ingredients:
All purpose flour-1cup
Butter-25 gm
Ajwain seeds(Oma kaalu)-1tsp
Salt-1/2tsp
Sugar-1tbsp
Milk-4tbsp

Method:
In a mixing bowl, add flour,ajwain,salt and sugar,mix well.
Add cold butter rub into flour wntil it become crumbs.
Add milk and knead into a stiff dough like chappathi dough.
Lightly flour the surface and roll the dough thin and evenly into
large chappathi.Take cookie cutter of your desired shape,Cut the
discs and place on a baking sheet,repeat this process until you are
finished with the dough.Prick the disc's so they don't puff up.Bake in the preheated oven at 180'C for 15 to 20 minutes.Cool and serve.

Note:This biscuits will be soft when you take out of oven,they will become crispier and hard when they are cooled.

Carrot and Peanuts Kosambari

2010-08-24T05:46:00.000-07:00

Ingredients:
Carrots-2,grated
Moongdal/hesarubele-2tbsp
Roasted peanuts-2tbsp
Fresh coriander-1tbsp
Green chillies-1,finely chopped
Fresh coconut,grated-2tbsp
Pepper powder to taste
Salt to taste
Lemon juice-1tsp
Oil-1tsp
Mustard-1/2tsp
Hing-pinch

Method:
Wash and soak moongdal in half cup of water for 1hr.
Roughly crush the roasted peanuts and keep aside.
In a bowl mix grated carrot,moongdal, fresh coriander,grated
coconut,Lemonjuice and seasonings to taste.
Heat oil in a pan add mustard,when they begin splutter add
green chillies and hing and take out of the flame.
Add the tempering to carrot mixture and mixwell.
Add crushed peanuts before serving.

Serve as a side dish.

Magical Banana Flower

2010-07-29T23:56:00.000-07:00

After so many days I am posting,because of my health problems I am not able to interact with you guys,I felt like its been ages I haven't sit before my pc.Any ways I am very exicited it is my 100th post !!.My 100th post is all about womens health.All these days I was worrying about my health so much and atlast I got solution for that I am very happy and I want to share my story with all of you.This post is dedicated to those ladies and girls who suffer like me,it is common problem of ladies...which is irregular periods and heavybleeding, it is also called Menorrhoea.I was struggling from 6months with irregular periods but from last 2months,when I got my periods the periods last upto 20 -25 days, it really made me worry,because it was very heavy I need to change every hour,you can imagine how much I have suffered.I consulted doctor,he prescribed me Norethisterone tablets 3-4 a day and told me to get pelvic scanning and to take tablets until my scan is done.The problem of sterone tablets is, as you take tablet immediatly the flow will stop but if you skip one time also within an hour you will start to bleed again and you will bleed more than normal,in the sense HORRIBLE!.As you all know in U.K.health service is free and good but you have to wait for your term so I had to wait for atleast 4weeks until I was told to take tablets.I was horrified by the thought of taking so many tablets for a month.I wanted natural solution, I searched the internet for natural remedies and got a solution for heavy bleeding.Luckily! found out solution which is eating cooked banana flower with curds,which helps to stop bleeding and it is referred as effective medicine for menstrual disorder in Ayurveda, really it works amazingly!!!,luckly I got banana flower in a Srilankan grocery shop which I usually visit.I bought it and cleaned[for cleaning atleast you need four hands:))] and I simply made a stirfry and ate it with yogurt, I ate little by little throughout the day but finished the whole prep.A day before doing this I stopped taking tablets completely.I admit it was very bitter and astringent in taste but it worked amazingly,gradually my flow reduced and stopped within 2 days and this month I got my periods and my flow was normal and stopped within 5 days so my friends if you come across this type of situation please try this remedy, really it works naturally because banana flower is said to increase the quantity of progesterone and hence reduces the bleeding.I hope this will help you..If you have any queries regarding this remedy please feel free to ask.I will be posting recipe in my next post.

Menstruation treatment with Banana Flower: Home Remedy for Heavy Menstruation
One banana flower should be cooked and consumed with one cup of curd. This will increase the quantity of progesterone and decrease the bleeding.

Menstruation treatment with Coriander Seeds: Home Remedy for Heavy Menstruation:
Coriander seeds are also helpful in the treatment of excessive menstruation. Six grams/1tsp of these seeds should be boiled in half a litre of water/3cups water and this decoction should be taken off the fire whenonly half the water left. Add sugar to it and the patient should drink it when it is still warm. One of the popular home remedies for menstruation.

Green Pulao

2010-06-11T11:34:00.000-07:00

Ingredients:
Copra/dessicated coconut/Kobari turi-1cup
Fresh pudina-1/2cup
Fresh coriander-1/2cup
Onion-1
Green chillies-6
Poppyseeds-1tsp
Cinnamon-2sticks
Cardamom-4
Cloves-4
Ginger-1inch
Green peas(frozen)-1cup
Salt to taste
Rice-2cups
Oil/ghee-2tbsp
Mustard-1tsp

Method:
Cook the rice nice and fluffy and leave to cool in a wide mixing bowl.
Grind,Copra,pudina,coriander,poppyseeds,onion,green chillies,cardamom,
cloves and ginger into a fine paste.
Heat a oil in a pan,add mustard when they begin to splutter add grinded paste
and saute for 3-4 minutes,then add green peas,add salt and simmer for 5minutes.
Mix the gravy to rice and mixwell.Serve hot.

Majjige Kodubale

2010-06-09T10:01:00.000-07:00

Majjige kodubale is similar to peragu poori of Andra. This can be served as breakfast as well as snacks.They are crispy and yummy...Lovely served with coconut chutney.This is dish popular of vyshya community of karnataka.

Ingredients:

Rice flour -1cup
Sour buttermilk(Huli majjige)-2cups
Onion-1 small,finely chopped
Green chillies-2-3,finely chopped
Cumin seeds-1tsp
Curry leaves-1 sprig,finely chopped
Chopped coriander-2tbsp
Oil-2tsp
Salt to taste
Oil for frying

Method:
Take buttermilk in a sauce pan,add all the ingredients to buttermilk except rice flour,mix well.
Put the pan on a heat and bring the buttermilk to boil,now add rice flour part by part with stirring cook until
all the dough come together,take out from the heat,leave it to cool for a while (not too cool).When the dough is still warm Knead the dough with little oil until it becomes smooth.Now take lemon size ball and roll a tube evenly and join the ends like ring(Kodubale or bangle shape),follow the same for the rest of the dough.
Heat a oil in a kadai and deep fry the kodubale's on a medium flame.Drain excess oil on paper towel.

Serve hot with coconut chutney.

Apricot Bars

2010-05-14T13:58:00.000-07:00

Ingredients:

Dried apricots,chopped-175g

Unsweetened orange juice-4tbsp

Margarine,melted-6tbsp

Honey-6tbsp

Semolina flour or fine semolina-50g

Plain flour-125g+2tbsp

Method:

1.Cook chopped apricots with orange juice in a pan and simmer for 5 minutes,drain if the juice is not absorbed by the fruit.

2.Heat the margarine and honey in a pan until melted,add semolina and plain flour and mix well.

3.Lightly grease a small square cake tin or loaf tin,press half of the semolina mixture into the base of the prepared tin.

4.Spoon on the fruit mixture evenly and top with the remaining semolina mixture,covering the fruit completely.

5.Bake at 200'C/400'F/Gas6 for 35minutes until risen and golden brown.

6.Cool for 5 minutes in the tin, then cut into bars,again leave the bars to cool on a wire rack completely and serve.

Apple Cake

2010-04-18T13:35:00.000-07:00

Apple Cake is a versatile dessert, you can use any fruits like pears,strawberrys,blueberry and raspberry etc.
Dorset apple cake and Somerset apple cakes are the traditional forms of this cake,respectively from Dorset and Somerset,England.It is a English country style,rustic cake...Hope you enjoy my simple and easy version....

Ingredients:

Apple-3-4(peeled,cored and diced)any apples,i have used royal gala
Plain flour-1cup
Eggs-2
Sugar-6tbsp
Salt pinch
Butter-4tbsp(soft)
Baking powder-2tsp
Cinnamon powder-1/2tsp
Nutmeg powder-1/2tsp
Custard/whipped cream to serve
Icing sugar for dusting

Method:
1.Sift plainflour with baking powder and salt.
2.Blend butter and sugar until soft and creamy with a wooden spoon.
3.Add eggs one by one blend nicely with wooden spoon.
4.Now add sifed plain flour to the mixture part by part mix well.
5.Add diced apples and cinnamon powder,mixwell,tranfer the mixture into
greased square cake tin.
6.In a preheated oven at 180'C for 30-35 minutes.
7.Remove from the oven, leave it to cool on a wire rack.
8.Dust with icing sugar,serve with custard or whipped cream.

Cool Entries for Thanda Mela Event!!

2010-04-18T01:45:00.000-07:00

Chocolate banana Milkshake

Date shake

Melon shake

Strawberry Milkshake

Pineapple Chaat

Figs with Yoghurt

Pomegrante Shrikand

This Entries are off to Thanda Mela Event hosted by Srivalli of Cooking 4 all Seasons

KALE MOTI BIRYANI

2010-04-15T00:57:00.000-07:00

This finger licking,flavourful biryani recipe I found from a old magazine long back ago,you all know I am a magazine Buff:), and I collect the recipes from them.The process is little lengthy but its worth a try...I prepare this biryani often in my house and it has become one of my family favourites.Kale moti means Black pearl,they look like a black pearls in the dish truly....In the original recipe potatoes are used along with channa,here I have not used it.If you are fan of potatoes,you can used them...The assemble process makes it very flavourful and aromatic...This can be done without oven also,assemble in a thick bottom vessel and seal the lid with atta dough(if you have a tight fitting lid,don't worry about sealing)keep on a low flame for 10-15 minutes.Serve this with any raitha or it is amazing on its own...Make sure that channa is nicely cooked...Using ghee makes it very tasty,I have prepared it with oil also but you know you can't beat the ghee....:).Once in a while this is a real treat...

Biryani with a sprinkling of red channa

Ingredients:
Basmati rice-2cups,washed and soaked for30 minutes.
Salt to taste
Cloves-4
Cardomom-4
Lemon juice-1tbsp
For kale moti:
Kalachanna/Kadlekaalu,soaked overnight-1cup
Salt to taste
A pinch of soda bicarb
Ghee-2tbsp
Gingergarlic paste-2tsp
Onion,chopped-1big
Chilli powder-1tsp
Turmeric powder-1/2tsp
Whisked yogurt-3/4cup
Tomotoes,chopped-2
Green chillies,chopped-2
For garnishing :
Coriander leaves,chopped- 2tbsp
Mint leaves,chopped-2tbsp
Green chillies,slit lenghtwise-2-3
Onions,sliced and fried until crisp-2tbsp
Tomato,Sliced-1
Ginger juliennes-1tsp
whisked yoghurt-1/4cup
Garam masala powder-1tsp
A few strands of safforon soaked in a little milk

Method:
To prepare the kale moti:
Wash the channa,add enough water,salt and soda bicarb and cook in a pressure
cooker until 3-4 whistles.Drain out the water and keep it aside.
Heat ghee in a kadai, add ginger-garlic paste, onions , chilli powder
and turmeric powder,lower the heat and saute for 2 minutes.
Remove the pan from heat,add curd,tomatoes and green chillies.
Return the pan to the heat.Cook till the ghee floats on top. Then add the boiled chana,
adjust the seasoning and stir well.Saute till done and almost dry

To prepare the rice:
Bring 8cups of water to a boil with salt,whole garam masala and lemon juice. Cook till three-fourths done.Drain out the water.

To assemble the biryani:
Transfer the cooked channa to an ovenproof container.
Spread the chopped corinaderleaves,mintleaves,gingerjuliennes,
green chillies,tomatoes fried onions and pour the yogurt over the channa.
Spread the rice evenly over the garnished channa and sprinkle soaked saffron over.
Cover with a lid and secure with a atta dough to seal the container so that it is airtight
and cook in a pre-heated oven for 10 to 12 minutes at 180'C.
Remove when the steam starts seeping from the side.

To serve:
Break the seal,take out the rice from the container.Put the channa
in a serving dish and spread the rice over.
Serve hot with raitha.

Bele Dosa/Dal Dosa/Mixed Lentils Dosa

2010-04-12T22:15:00.000-07:00

Ingredients:
Rice -1cup
Toordal/togaribele-1/2cup
Channadal/kadlebele-1/2cup
Moongdal/hesarubele-1/2cup
Uraddal/uddinabele-1/2cup
Green chillies/dry red chillies-3-4 or to taste
Ginger,chopped-2tsp
Jeera/cumin seeds-1tsp
Salt to taste
Soda bicarbonate-1/2tsp
Sugar-1tsp(optional)

Method:
wash and soak rice and dals together for 6-7 hours.
Grind rice and dals with chillies,jeera and ginger to fine paste.
Add salt to taste,soda and sugar mix well and prepare dosa as usual
no need to ferment.You can prepare dosa's immediatly.
For preparing,heat a tava,take a ladleful of batter on tava,spread evenly
as thin as possible.
Sprinkle little oil on dosa,cook evenly on both sides.
Fold and serve with chutney or any palya.

Note:Sugar gives nice golden colour to dosa.

Entries for Show me your Wholegrains! Event

2010-04-09T05:32:00.000-07:00

Oats Upma

Brown Soda Bread

This whole grain dishes goes to Show Me Your Wholegrains! Event hosted by Divya of Dil se

Entries for the Delicious Dals of India Event!

2010-04-09T04:42:00.000-07:00

Bassaaru

Palak soppina thovve

This recipes is off to Delicious Dals of India Event Hosted by Suma Gandlur of VeggiePlatter

Pav Bhaji with More Awards!!

2010-04-07T18:00:00.000-07:00

Ingredients:
Potatoes,(boiled,peeled and mashed)-1big
Boiled peas,carrots,cauliflower each- 1 cup
Onion-1,finely chopped
Tomatoes-4-5 big ripen ones
Capsicum-1,finely chopped
Gingergarlic paste-2tsp
Butter/oil-1tbsp
Red chilli powder to taste(optional)
Tomato puree-1tbsp(for color and flavour)
Pavbhajimasala-2tsp

To serve:
Chopped onions as required
Lemon wedges
Chopped fresh coriander
Pav bread or any bread as required(i have used white baps)

Method:

Heat a butter/oil in a pan,add chopped onions fry until they are translucent.
Now add capsicum and ginger garlic paste saute until capsicum becomes little soft.
Add boiled vegetables, boiled potatoes, tomato puree,pav bhaji masala,chilli powder
and salt,close the lid and cook on a low flame for 5minutes.
Add little water if necessary, with a masher mash the gravy gently,so that all the
veggies gets mashed up to form a smooth gravy.
At this stage you can add little dollop of butter which is totally optional.simmer for 2-3minutes.
Serve with chopped onions,coriander on top of bhaji,along toasted pav bread and lemon wedges.

Note:you can use butter for toasting pav breads as chaatwaala's does,but it doesn't make any diiference to taste without it.
For healthier option serve with wholemeal bread/brown bread,omit butter.

Thanks Nayna of Simply.food for considering me!!

My First Award Celebration!!

2010-04-06T23:55:00.000-07:00

This the happy moment for me,cos i was not taken blogging this serious before as now,even i started 2years ago. Thank you so much for your love,support and appreciation girls...I didn't expect this much love from you guys in such a less period of time...thank you so much once again...

Thanks!!Pavitra for giving my first award.

This awards comes with couple of rules..1.Have to share with fellow bloggers,who you think they deserve.

2.you have to share 10 honest things about you

Ten things about me:

1.I am simple person with little ambitions in a big world.

2.I believe praying God works, when things go wrong.

3.Cooking is become a passion for me after marriage

4.Love to travel around the world.

5.I used to bake,when i feel low and sad.

6.Good thing happen to me are my husband and my son.

7.Adventure is not my cup of tea.i hate it.

8.I love to cook and entertain people around me.

9.I like to gossip about films.

10.I like to eat pakodas and feel cosy at home,when it is raining outside.

I like to share this award with...

Sonu of Palatecorner

Niveditha of Niveditha's kitchen

Nithu of Nithubala.com

Radhika Vasanth of Foodfor7stagesoflife

Asha of oceanichope

Usha of Sizzling indian recipes,Plz check out their blogs,you will be amazed !!

Chocolate Brownies

2010-04-04T15:33:00.000-07:00

In this long easter weekend, i thought of baking,so my hubby suggested me to prepare his favourite chocolate brownies!. This recipe is from unknown television cookery show long time ago, i have a hobby of collecting and writing nice and good recipes in my food diary...I have prepared this recipe so many times before,every time they came out perfectly..so i thought of sharing with u guys...ENJOY the yummy BROWNIES!!!....

Ingredients:
Plain flour-75g
Sugar-125g
Eggs-3
Vanilla essence-1/2tsp
Salt-pinch
Baking powder-1/2tsp
Walnutschopped-100gms
Cooking chocolate-200gms(dark or semisweet)
Butter-50g
Cream-100ml

Method:
1.Melt the chocolate,butter and cream on a double boiler.
2.Sift the flour,salt and baking powder.
3.Beat eggs in a electric blender,then add sugar and vanilla essence
beat until creamy.
4.Now add chocolate mixture,blend well.
5.Add flour and walnuts, part by part and blend it nicely.
6.Transfer the batter into the greased and dusted square tin,sprinkle
walnuts on top.
7.Bake in a preheated oven at 180'C/Gas4 for 25 minutes.

Tortilla Wheels With Tomato Salsa

2010-04-01T23:14:00.000-07:00

This is a yummy recipe i got it from Very Vegetarian Cook Book,a real treat for vegetarians.I prepared this dish several times before,i thought of sharing my favourite recipe for this Easter with you guys!.In original recipe it is served with pineapple salsa,but i personaly liked to serve this with tomato salsa than pineapple salsa,it taste better with tortilla wheels.This is a fine finger food. Enjoy the long weekend!!! "Happy Easter" to all of u!!!

Stack them one on another

unwrap and cut into slices
Ingredients:
cream cheese-150g
greenchilli,chopped -1
fresh coriander leaves,chopped -2tbsp
tomatoes-4,deseeded and finely chopped
spring onions-4,finely chopped
red or yellow pepper-1,deseeded and finely chopped
cheddar cheese,grated-125g
salt and black pepper to taste
flour tortilla's-8

Method:
1.Beat the cream cheese until smooth and add all other ingredients for filling
mixell and season to taste with salt and blackpepper.
2.Divide the mixture among tortilla's,spread it evenly.place each tortilla on top
of another.
3.Making four stacks of two,then rollthem up tightly,cover in cling film and chill
for atleast 2 hours.
4.Preheat the oven to 200'C/400'F/Gas6,unwrap the tortilla's and trim away the ends
and then cut each roll into eight slices.
5.Place on baking sheets and bake for 15-20minutes until golden brown.
6.Serve with tomato salsa.

Tomato Salsa

Ingredients:
Hard ripen tomatoes (Chopped) - 4
Red onions - 1 medium
Coriander - 2 tbsp
Garlic - 2 cloves
Pickled jalapenos - 1tsp
Lemon juice - 1tbsp
Salt and Black pepper to taste
Olive oil - 1 tbsp
Method:
Blend all the ingredients except oil, in a blender to a fine puree.
Heat a olive oil in a pan,add the puree cook until it nearly thickens,
remove from the heat, leave to cool.
Serve chilled with tortilla wheels.

Badnekaayi Alugadde Gojju/ Brinjal And Potato Gravy

2010-04-01T01:12:00.000-07:00

Ingredients:
Brinjal-4(indian variety),diced
Potato-2big,cubed
Onion-1,finely chopped
Rice flour-1tsp(optional)
Salt to taste
Oil-2tsp
Mustard-1tsp
Curry leaves-2sprig
Fresh coriander-1tbsp,for garnishing

For grinding:
Fresh coconut-1/2cup
Garlic-2cloves
Ginger-1'piece
Tomato-1
Jeera-1tsp
Sambharpowder-2tsp
Garammasala-1tsp

Method:
Grind all the ingredients into fine paste.Heat a oil in a pan,add mustard
when they begin to popup add onions and curryleaves
fry untill translucent,then add potatoes fry for 2 seconds then add grinded paste and
two cups of water,cook until potatoes are nearly soft then add brinjal and salt to taste.
Cook for 10-12minutes on a medium flame.If you want thicker gravy add riceflour mixed with
little water.Garnish with coriander leaves.
Serve hot with chappatis,akki rotti or rice.

It goes well with dosa and idli's as well.

Green Lentil and Spinach Soup

2010-03-31T07:07:00.000-07:00

Ingredients:

Green lentils-1cup
Spinach,chopped -1cup
Onions,chopped-1
Garlic cloves-2-3
Paprika/Chillipowder-1/2tsp
Cumin powder-1/2tsp
Black pepper powder-1/2tsp
Salt to taste
Olive oil-2tsp
Extra virgin olive oil-2tsp
Reserve 1tbsp of lentils for garnishing

Method:

Wash and boil the lentils in pressure cooker upto 2-3 whistles.
Heat a olive oil in a pan,add chopped garlic and onions,saute until
onions become soft.
Add chopped spinach and fry until the raw odour of the spinach is gone.
Add boiled lentils,chilli powder,cumin powder,black pepper and salt to
taste.Allow to cook on a medium flame for 3-4 minutes and leave to cool.
Then blend all the lentils and spinach mixture in a blender until smooth
and creamy.
Before serving drizzle EVOO on top and sprinkle lentils.
Serve with any crusty bread.

Recipes goes to Healthy Snack Event

2010-03-30T09:54:00.000-07:00

Sunday Snacks:Healthy Snacks Event hosted by DIVYA

Guacomole

Masala Corn Butta

Pineapple Chaat

Churmuri

Hosted by Divya

Badanekaayi/Brinjal/Aubergine Pachadi

2010-03-30T01:43:00.000-07:00

Ingredients:
Aubergine-1 big
Corianderseeds/dhaniya-2tbsp
cumin seeds/jeera-1tsp
Green chillies-3-4
Ginger-one inch piece
Garlic-2 cloves
Turmeric-pinch
Tamarind juice-1tbsp
Salt to taste
Oil-1tsp

Tempering:
Oil-1tsp
Mustard seeds-1/2tsp
Jeera-1/2tsp
Dry red chillies-2
Curry leaves-4-5

Method:
Wash and chop the aubergine into medium pieces.
Heat a oil in a pan, add dhaniya,jeera, greenchillies,ginger,garlic,fry until
they are light brown in colour,take out and leave to cool.
In the same oil fry Aubergine with turmeric unti soft,and leave to cool.
Grind aubergine,fried ingredients along with tamarind and salt into fine paste using little water.

Heat a oil in a pan,add mustard,cumin,dry chillies and curry leaves, when they begin to splutter,add to the pachadi.
Serve with steaming rice and ghee or chappatis.

Note:You can mix this with yoghurt and serve.

This chutney is being sent to CWS-Coriander Seeds event ! hosted by Radhika and Started by Priya'

Paddu/Gundpongalu

2010-03-26T10:49:00.000-07:00

Paddu or Gundpongalu or Appe as it is called in Kannada,these are in between version of dosa and idli',they have a shape of small idli's but crispy and taste's like dosa.You will forget the count when eating with thick coconut chutney for sure...:).This is my mother's recipe,you can also add grated carrots and other veggies to make it more tasty and colourful...ENJOY!

Ingredients:

Rice-2cups

uraddal-1/2cup

Avallaki/riceflakes-fistful

Fenugreek seeds/methi-1tsp

Salt to taste

Soda bicarb-1/2tsp

Onion,finely chopped-1

Green chillies-2 or 3

Coriander,finely chopped

Cumin seeds-1tsp

Mustard-1tsp

Oil-1tsp

Method:

Wash and soak rice and dal seperately for 5-6 hours,soak avallaki only an hour before grinding.

Grind rice, dal and avallaki seperatley into a fine paste and with hands mix nicely and keep

the batter in the warm place to ferment for 7-8 hours(overnight is better).

Heat a oil in a pan add mustard seeds and cumin seeds wait until it splutters,add this tempering

to the batter along with chopped onions,green chillies,coriander,soda and salt mix well.

Heat a poddu tawa,smear oil in each holes,pour tbsp of batter into each hole,cook on both sides

until golden brown,add little oil if it is sticking.

serve with coconut chutney.

Heerekaayi/Ridgegourd Chutney

2010-03-25T09:27:00.000-07:00

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Ingredients:

Heerekaayi/ridgegourd-2medium sized
Coriander-1/2cup,chopped
Greenchillies-3
Channadal-1tbsp
Uraddal-1tsp
Coriander seeds-1tsp
Cumin seeds-1/4tsp
Sesame seeds-1/2tsp
Lemon juice-11/2tbsp
Oil-2tsp

For tempering:
Mustard seeds-1/2tsp
Cumin seeds-1/4tsp
Dry red chillies-1 or 2
Asafoetida/hing-big pinch
Curry leaves-1sprig
Oil-2tsp

Method:

Wash and chop the ridgegourd into small pieces with skin.
Fry dals with little oil and keep it aside,in the same pan fry coriander seeds
and sesame seeds.
In the same pan add little oil and fry ridge gourd pieces until all the rawness
of the vegetable is gone.remove from the flame and leave it to cool.
Now grind all the above ingredients along with fried ridgegourd into coarse paste.
Heat a oil in a pan,add mustard,cumin,curryleaves and dry chillies followed by hing
wait until they begin to pop, then mix this tempering to chutney.
Serve with steaming rice or chappatis.

This Chutney is sent to CWS Coriander seeds Event! hosted by Radhika,started by Priya

Beetroot chutney

2010-03-22T15:53:00.000-07:00

Ingredients:

Beetroot-1 medium sized ,grated

Dry red chillies-2-3

Coriander seeds/dhaniya-1tsp

Cumin seeds-1/2tsp

Turmeric-pinch

Tamarind-chickpea size

Salt to taste

For tempering:

Oil-1tsp

Mustard-1/2tsp

Channadal-1/2tsp

Uraddal-1/2tsp

Hing-pinch

Curryleaves-few

Method:

1.Fry dry red chillies,coriander seeds and cumin seeds take out,in the

same pan add pinch of turmeric and grated beetroot until all the raw smell of

the beetroot is gone.

2.Now grind,fried beetroot,fried seeds and chillies along with tamarind and salt

using little water into fine thick paste.

3.Heat a oil in a pan,add mustard,dals,hing and curry leaves,when they begin to

splutter add to chutney.

4.Serve with chappati or akki rotti.

This chutney went CWS Coriander Seeds Event! hosted by Radhika,started by Priya

Strawberry Milkshake

2010-03-20T16:20:00.000-07:00

Ingredients:

Strawberries-10-12,chopped roughly

Strawberry jam-1tbsp

Cold milk-2glasses

Sugar to taste

Cream-1tbsp(optional)

Crushed ice(optional)

Method:

1.First blend the strawberries then add all the ingredients blend until nice and frothy.

2.Pour into glasses and serve.

Rice Paratha

2010-03-18T04:01:00.000-07:00

Ingredients:

Whole wheat flour-1 1/4 cups

Salt-1tsp

Yoghurt-1/4cup

Ghee-2tbsp

Onion -1 medium sized

Leftover rice-1cup

Red chilli powder-1/2tsp

Cumin powder-1/2tsp

Green chilli-1,finely chopped

Oil for cooking

Method:

1.Mix whole wheat flour,salt,yoghurt and ghee with water into soft dough

cover with moist cloth and keep it aside for an hour.

2.Finely chopp the onion and green chilli.

3.Mix leftover rice with red chilli powder,cumin powder,chopped green

chilli,chopped onion and salt.

4.Knead again and divide into four equal parts.make balls and press

between the palms of your hand to make pedhas.

5.Roll out the pedha into 3 inch diameter disc.

6.Stuff the rice mixture on the disc and shape it into pedha again.

7.Roll out 7-8inch diameter disc using rolling pin.

8.Heat a tawa, place the paratha over it.cook well on both sides.

9.Serve hot with fresh yoghurt and pickle.

SOURCE:Khana Khazana

This recipe goes to EFM - Parathas and Gravies / Curries Series! hosted by Srilekha

UGAADI GREETINGS

2010-03-16T15:35:00.001-07:00

Happy Ugaadi to all Blogger friends!

Menthiya soppina/Methi/Fenugreek leaves Chitranna

2010-03-14T11:14:00.000-07:00

Ingredients:

Menthiya soppu/Methi/Fenugreek leaves-1bunch

Oil-1tbsp

Mustard seeds-1tsp

Kadlebele/channadal-2tsp

Uddinabele/uraddal-2tsp

Karibevu/curryleaves-2sprigs

Juice of 1/2lemon

Salt to taste

Rice-1 2/2cups

For grinding:

Fresh coconut-1cup,grated

CUmin seeds-1/2tsp

Greenchillies-4

Ginger-1inch

Garlic-2cloves

Cinnamon stick-1inch

Cloves-2-3

Coriander/dhaniya powder-2tsp

Method:

1.Wash and rinse the rice for 30minutes,cook the rice with 3cups of water until nice and fluffy,transfer to large bowl to cool.

2.Wash the mentiya soppu and chop them finely and keep it aside.

3.Grind the above ingredients into fine paste using little water.

4.Heat a oil in a pan add mustard when they begin to popup,add dals fry until

they are golden brown, now add curryleaves and chopped mentiya soppu and fry until all the raw smell of mentiya soppu is gone.

5.Add the grinded paste, salt and little water and allow to cook for 4-5minutes untill the oil oozes out.Squeeze the lemon juice.

6.In a large bowl, mix the gojju and rice with hands nicely,adjust the salt and lemon juice according to taste and serve hot.

Ghee Rice With Vegetable Kurma

2010-03-04T11:42:00.000-08:00

Ingredients:

Rice-2cups
Coconutmilk-1cup
Water-3cups
Cardamom-4
Cinnamon-2 one inch sticks
Cloves-5
Black cardamom-1
Javitri/mace-1
Bayleaf-1
Cashewnuts-fistful
Onions-2 big,sliced
Sugar-pinch
Salt to taste
Garam masala powder-1/2tsp
Ghee-1tbsp
Oil-1tbsp

Method:

1.Wash and soak rice in water for 30minutes.heat a ghee and oil in a thick bottom vessel,add whole garam masala and fry until they begin to pop,then add cashewnuts and fry until lightly golden brown,add sliced onions and pinch sugar and fry until golden brown.Now add coconut milk,garm masala powder and water,allow the water to boil.

2.Drain the soaked rice and add to the boiling water and cook until all the water evaporates.Close the lid tightly and keep on alow flame for 10 minutes.Serve hot with vegetable kurma.

Vegetable Kurma

Ingredients:

Onion-1big
Garlic-2cloves
Ginger-1'piece
Poppyseeds(gasgase)-1tsp
Cashewnuts-2tbsp
Fresh grated coconut-1cup
Fresh coriander-2tbsp
Coriander powder-2tsp
Chilli powder-2tsp
Cinnamon stick-2 inch stick
Cloves-6-7
Carrot,-100gms
Green peas-100gms
Beans-100gms
Ghee-2tsp

Method:

1.Fry,grated coconut,ginger,garlic,poppyseeds,onion,cashewnuts,cinnamon and cloves
to golden brown,grind everything along with fresh coriander using water into fine paste.

2.Cut and cook vegetables until tender,add coriander powder,chillipowder,grind paste and
salt,cook for 5-10minutes on a medium flame,add water if necessary.

3.Sprinkle ghee on top,serve hot with ghee rice.

Zunka

2010-03-01T15:05:00.000-08:00

Ingredients:

Besan/kadlehittu-2tbsp
Onion,finely chopped-2
Tomato-1
Green chillies-4-5
Coriander,chopped-1tbsp
Salt to taste
Curryleaves-1sprig
Oil-1tbsp
Mustard-1/2tsp
Jeera/cumin-1/2tsp
Turmeric-pinch

Method:

1.Mix besan with sufficient water to a buttermilk conistency.

2.Heat a oil in a kadai add mustardseeds and cuminseeds,when they begin to
pop up,add onions,green chillies,turmeric and curryleaves fry until golden brown,add
tomatoes and salt saute until tomatoes are soft,now add besan mixture cook for 5-6minutes
till it slightly thickens,add little water if necessary.

3.Garnish with coriander and serve hot with chappatis or jolada rotti.

Hurulikalu Rasam

2010-02-27T03:38:00.000-08:00

Ingredients:

Toordal/Togaribele-1/4cup

Water-1cup

Tamarind juice-1/4cup

Turmeric-pinch

Rasam powder-2tsp

Red chilli powder to taste

Hurulikaalu pudi/Horsegram powder-1tbsp

Jaggery to taste

Salt to taste

Fresh coriander

For tadka:

Oil/ghee-2tsp

Mustard-1/2tsp

Hing-pinch

Redchillies-2

Curryleaves-1sprig

Method:

Dry roast 1/2 cup of hurulikaalu /horsegram in a pan until brown,cool

and dry grind into fine powder.For this recipe i used only 1tbsp,store

rest for next use.

Cook the dal with 1cup of water and turmeric in a pressure cooker and keep it aside.

Heat a oil or ghee in a vessel, add mustard when they begin to pop up,add

red chillies, hing and curryleaves,saute for a minute and add tamarind juice and

cooked dal with 1 or 2cups of water cook until it begin to boil.

Now add salt,hurulikaalu pudi/horsegram powder,rasam powder,chillipowder

and jaggery cook for 2-3minutes,add coriander.

Serve hot with steaming rice and ghee.

Potato Wedges Indian Style

2010-02-27T00:41:00.000-08:00

Ingredients:

Big Potatoes-3

Oil-1tbsp

Blackpepper to taste

Amchoorpowder-1/2tsp

Chaatmasala-1/2tsp

salt to taste

Method:

1.Wash and cut potatoes into medium sized wedges,coat the wedges in oil and bake for 20-25

minutes in preheated oven at 200'C until golden brown.

2.Remove from the oven toss with blackpepper,amchoorpowder,chaatmasala and salt.

3.Serve hot with lemon wedges.

Misal/Usal Pav

2010-02-19T13:46:00.000-08:00

This is a Maharastrian street chaat .Misal or Usal as it is called locally,made with sprouts of matki or madikekaalu in kannada.I got this recipe from my friend Rajshri,who's from Pune.If you use sev or farsan it is called misal, for usal emit sev.This is easy! , very healthy and very tasty...,whenever i prepare this dish i love.....it.For healthier option swap pav with brown bread.

Ingredients:

Mixed Sprouts(moongdal/hesarukaalu and matki/madikekaalu)-1 cup

potato,boiled and cubed -1

cumin seeds (jeera)-1 tsp

asafoetida (hing)-1/4tsp

onion,chopped -1big

tomatoes,chopped -2

ginger garlic paste-1tbsp

turmeric powder-1/2 tsp

chilli powder-1tsp

oil-2 tsp

salt to taste

For serving:

coriander,chopped-2 tbsp

onions,chopped-1

lemon wedges-as required

pav bread-as required

Butter-as required(optional)

Sev as required

Method:

1.Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.

2.Add the onions and sauté till they are translucent,add the tomatoes and saute for another 2 to 3 minutes.

3.Add the ginger garlic paste and cook till the oil separates.

4.Add the sprouts, turmeric,chilli powder and salt and 2cups of water and mix well.

5.Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender.

6.Add boiled potatoes and leave to cook for 2minutes.

7.For serving,in a plate,garnish with the coriander,chopped onions and sev and a small dollop of butter on top of misal.

8.Serve with lemon wedges and pav.

Chappati Masala Upma

2010-02-19T12:30:00.000-08:00

Ingredients:

Left over chapaties- 3-4

Onions-1big,sliced

Green chillis-1

Tomato-2

Curry leaves-1sprig

Oil- 2tsp

Lemon juice-1tsp

Mustard-1/2tsp

Cumin seeds-1/2tsp

Urad dal-1tsp

Channadal-1tsp

Chillipowder-1/2tsp

Cumin powder-1/2tsp

Salt to taste

Method:

Cut the left over chapaties with hand into small pieces,sprinkle

little water over torn chappatis and keep aside.

Heat oil in a pan and add mustard seeds, cumin seeds,when they begin to pop

Add dals sliced fry and then add onions,tomato,curry leaves and chillies fry till golden brown.

Add all powders,salt and little water and cook for 2-3minutes.

After that add the torn chapaties and stir well till it is soft,close the lid and cook on low flame

for 2-3minutes.Serve hot.

Carrot Halwa

2010-02-19T04:19:00.000-08:00

INGREDIENTS:

Carrots,grated-2 big

Sweetened Condensed Milk-100ml

Milk-1cup

Ghee-2tsp

Cardamom powder-1/4tsp

Cashew nuts-1tbsp

Almonds-1tbsp

Raisins-1tbsp

Sugar-1tbsp

METHOD:

1.Peel and grate carrots.

2.Heat a milk in a pan when the milk begins to boil add

grated carrot and cook until all the milk dries up.

3.Add sweetened condensed milk, Cook on low flame till dry, stirring occasionally.

4.Add ghee and cook for another 10 minutes until ghee oozes out.Sprinkle cardamom powder.

5.Garnish with cashewnuts,raisins and almonds.

2010-01-16T14:11:00.000-08:00

HAPPY NEW YEAR 2010

AND

HAPPY MAKARA SANKRANTI

Brown Soda Bread

2010-01-03T12:48:00.001-08:00

Ingredients:

225g (8oz) wholemeal flour

225g (8oz) plain flour

1 tsp salt

1 tsp bicarbonate of soda

50g (2oz) mixed seeds, such as sesame, pumpkin or sunflower, or golden linseeds (optional)

25g (1oz) butter (optional)

1 egg

375-400ml (13-14fl oz) Buttermilk

Method:

1. Preheat the oven to 220°C (425°F), Gas mark 7.

2. Sift together the flours, salt and bicarbonate of soda in a large bowl and mix with the seeds (if using). Add the butter (if using), and rub into the flour mixture with your fingertips until it resembles breadcrumbs. Make a well in the centre.

3. In another bowl, whisk the egg with the buttermilk and pour most of the liquid into the flour mixture. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. The dough should be quite soft, but not too sticky.

4. Turn onto a floured work surface, and gently bring it together into a round about 4cm (1½in) deep. Cut a deep cross on top

5. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C (400°F), Gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base. Allow to cool on a wire rack.

Apple Crumble

2010-01-03T11:32:00.000-08:00

Ingredients:

Apple-3(any variety,i have used royal gala)

Brown sugar-6tsp

Lemon-1

water-11/2cup

For crumble:

Oats-3/4cup

Plain flour-1/2cup

Butter-2tbsp

Desiccated coconut-1/2cup

Brown sugar-1/2cup

Dry fruits-1/2cup

Method:

1. Slice the apples,in a vessel,add apples, brown sugar,juice of

one lemon and water,cook until apples become soft.

2. In a bowl mix oats,plain flour,butter, brown sugar,dessicated

coconut and dry fruits.

3. Arrange the apple slices in a greased baking dish,then top

it with crumble mixture.

4. Bake in a preheated oven at 180'C for 20minutes.

5. Serve warm with yogurt or ice cream.

Tomato Bath

2010-01-03T00:58:00.000-08:00

Tomato bath is a very common dish in karnataka which is prepared with tomatoes and rice.Unlike bisi bele bath ,chitranna and pulivogare it is one of the favourite picnic dish. This is colourful yet very tasty dish and you can make it little more nutritious by adding peas or any beans like boiled vaalbeans(avarekaalu),chickpeas,black eye beans etc ..Along with mosaru bhajji a Kannada version of raita... is a real treat.This recipe i got from my mother,i used to prepare this dish very often in my house.

Ingredients:

Tomatoes-4-5,big,finely chopped
Onions-2,sliced
Greenchillies-2,slited
Garlic cloves-4-5,crushed
Ginger-2 inch,crushed
Curryleaves-2 sprigs
Sarinapudi/sambharpowder-1 1/2tsp
Cumin powder-1/2tsp
Black pepper-1/2tsp
Garam masala-1tsp
Grated coconut-1/2cup
Green peas-1cup(optional)(i used frozen peas)
Sugar-1/2tsp
Salt to taste
Ghee/Oil-1tbsp
Mustard-1tsp
Cumin seeds-1/2tsp
Channadal-1tbsp
Rice-2cups
Water-4cups
Coriander for garnishing

Method:

Wash and soak the rice for 30minutes.

Heat oil/ghee in a pan add mustard seeds, cumin seeds when they start
to splutter add dals fry until they become golden brown.

Now add crushed ginger and garlic fry for a second add onions,curryleaves
and green chillies saute until onions become soft and pale coloured,add tomatoes
and sugar cook lid closed until the mixture leaves oil.

Add all the dry masala's, peas and coconut and salt to taste.Saute for 2-3seconds
pour sufficient ammount of water,allow to boil.

When the water begins to boil add the drained rice and cook until all the water
evaporates,close the lid tightly and leave on low flame for 10-15 minutes.

Garnish with coriander and serve hot with mosaru bhajji.

TIPS:Adding little sugar to tomato dishes will brings out the flavour of tomatoes.

Mosaru bhajji

Ingredients:

Yogurt/curds-1cup

Small onion-1,chopped

Small tomato-1,deseeded,chopped

Green chilli-1,finely chopped

Coriander

Salt to taste

Method:

Mix everything in a bowl and serve with rice dishes.