Chappati Masala Upma

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

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.

HAPPY NEW YEAR 2010

AND

HAPPY MAKARA SANKRANTI

Brown Soda Bread

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

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

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.