Sihi Avalakki/Sweet Poha/Sweetened Rice Flakes For Sri Krishna Janmastami

Sihi Avalakki is a simple and very easy sweet which doesn't need any cooking and can make it in a jiffy.It is said that Lord Krishna is very fond of Avalakki and if we offer him Avalakki he will be pleased and bless us with boons.As  we all know story of Sudhama,who offered Lord Krishna a fistful of  Avalakki and in return Sri Krishna blessed him with lot of  good fortune.From childwood I am very fond of this dish and I learnt it and used to do it whenever I feel like eating sweet.Happy Janmastami To all of you...

Ingredients:
Avalakki/Poha/Rice flakes-1cup (Thick Variety)
Powdered Jaggery/Bella-2-3Tbsp or to taste
Grated dry coconut-1/4cup
Cardamom Powder-Pinch

Method:
1.Wash the avalakki thoroughly 3-4 times or until the water appears clear.Soak Avalakki for 2-3 minutes and drain the water and squeeze out the excess water with clean hands.
2.Take  a bowl, add the avalakki and all the remaining ingredients and mix well,and sihi avalakki is ready to offer to Sri Krishna.

Note:
1.I have used a white jaggery thats why the colour is not showing up and I have mixed powdered jaggery.
2.Jaggery can be melted and mix with avalakki.
3.Dry fruits and nuts also can be added.

Gasagase Payasa/Poppy Seeds Kheer/Khuskhus Kheer

Gasagase payasa is one of the popular traditional sweet dish of Karnataka.It is prepared by grinding poppy seeds(Gasagase in Kannada).It is prepared during festivals and family get togethers.It is prepared along with Ambode(Channadal vada/fritters) is a good combination.As this a shravana masa and many festivals around the corner,this will be a perfect dish to prepare.I prepared this dish on Varamahalakshmi vrata.During festivals after having oil massage, head bath and and pooja rituals drinking this payasa will make you doze off to a good sleep.This is because of opium content in poppy seeds.This payasa will relaxes the mind body and soul for sure..here is a authentic recipe from my grandmother.

Ingredients:
Gasagase/Poppy seeds-3Tbsp
Almonds-Fistful
Grated fresh coconut -1/2cup
Dry coconut/Kobbari-1Tbsp
Cardamom pods-3-4
Jaggery-1/2 cup crushed 
Water -1cup
Milk-1cup
Cashewnuts-fistful(optional)
Raisins-fistful(optional)
Ghee-1Tbsp for frying nuts and serving

Method:
1.Dry roast the poppy seeds  until  poppy seeds becomes little brownish & crisps up and nice aroma comes out,leave it to cool.
2.In a mixie jar add roasted  poppy seeds ,fresh coconut,dry coconut,almonds,cardamom seeds dry grind first then add water and grind it into fine paste.
3.In a pan add jaggery and  1 cup water cook until jaggery dissolves then remove it and filter it through seive to remove any impurities.
4.Then again pour back jaggery syrup to the same pan mix the grinded paste mix well add water to thin it and cook it on a medium low flame for 5minutes.
5.Fry the cashwenuts and raisins in ghee and add to the above mixture.
6.When the payasa is boiling add cup of milk and boil for 1 to 2minutes and turn off the heat.
7. Serve hot payasa with dollop of ghee.

Note:
1. Rice is fried and added to give it a thickness,I have not used rice because I have used  more almonds to substitute rice to give both thickness and flavour.
2.Saffron can also be added for more flavour.
3.If you think that payasa is little thick and sweetish,before serving you can add more milk to make it thin and warm it.
4.Check out my other kheer recipes
Barley Payasa/kheer
Shavige Payasa

Rajma Masala/Red kidney beans curry

Ingredients:
Rajma/Red kidney beans-1cup
Onions-2 medium size
Tomatoes-3 medium size
Green chillies-2
Ginger garlic paste-2tsp
Red chilli powder-1 tsp
Coriander powder-1tsp
Turmeric-1/4tsp
Cumin/Jeera powder-1/2tsp
Garam masala-1/2tsp
Kasoori methi-1/2tsp
Bakng soda-pinch(optional)
Oil-1Tbsp
Bayleaf-1
Cumin seeds/Jeera-1/2tsp
Salt to taste
Coriander for garnishing

Method:
1,Wash and soak rajma overnight or 7-8 hours in clean water.
2.Boil rajma in pressure cooker for 4-5 whistles or until fully cooked and soft by
adding pinch soda bicarb.
3,Wash and finely chop onions, tomatoes and slit the green chillies. and keep it aside.
4.Heat oil, add bayleaf and cumin seeds when it begins to pop,add chopped onions and saute till onions are golden brown.
5.Add ginger garlic paste and cook for a minute,then add chilli powder,coriander powder,turmeric,cumin powder stir it on a medium flame.
6.Then add chopped tomatoes and salt, cook till tomatoes are cooked and oil leaves the masala.
7.Add cooked rajma  and lightly mash it then add the stock of cooked rajma and cook on a low flame for 10-15 mnutes, stirring in between.
8.Add garam masala and kasoori methi and cook for further 5 minutes.Garnish with chopped fresh coriander.
9.Serve hot with Steamed rice or rotis.

Note:
1.Baking soda is optonal to cook rajma,if rajma is old stock then its better to use soda.
2.For rich taste add a dollop of butter,it will give silky texture to the gravy and rich taste.
as I didn't add butter because  It was run out of stock in my fridge.

Kantola Subji/ Madahagalakayi Palya/Spiny Gourd Subji

Kantola/Spine gourd is a rare vegetable to see in the vegetable market.This vegetable is called Madahagalakayi(ಮಡಹಾಗಲಕಾಯಿ ) in Kannada.It is not bitter in taste but it tastes more like Ivy gourd. In Karnataka they  grow this vegetable more in Malnad region.This recipe I got it from my mother,she often cooks it. Hope you all like it.

Ingredients:
Kantola/Madahagalakayi-500gms
Onion-1
Tomato-1
Curryleaves-few
Oil-1tsp
Mustard-1/2tsp
Salt to taste
Garam masala-1/2tsp
Coriander for garnishing

For grinding:
Fresh coconut(grated)-1/2 cup
Onion -1
Tomato-2
Khuskhus/Poppy seeds
Garlic-4-5
Ginger-1/2inch piece
Cashewnuts-5-6
Sesame seeds-1tsp
Sambhar powder/Sarina pudi

Method:
1.Wash and chop the kantola into bite size pieces,chopp the onion  tomatoes and
 coriander and keep it aside.
2.In a pan heat little oil and the fry the onion,garlic,ginger,poppyseeds,a nd
cashewnuts until the onion turns to light brown.take out of the flame and
leave it to cool.
3.After the mixture is cooled transfer it to the mixie jar or blender along with
grated coconut,tomato,sesame seeds and sambhar powder and bend them into
a fine paste using little water.
4.Heat a oil in a pan add mustard seeds and let them pop then add chopped
onion fry the until translucent then add chopped tomato and curry leaves fry unti the
tomatoes are softened.
5.Now add chopped kantola fry for 2 seconds then add the grinded masala and
salt to taste cook it on a low flame covering the lid,stirring  occasionally.
6. Add 1/2 cup of water and let it cook until kantola becomes soft.
7. Add garam masala mix well and garnish with chopped coriander.
8.Serve with Chappatis  or rotis.

Note.
1.Choose tender kantola so that it doesn't need removing  of seeds because
seeds will be soft and tender and easily cooked.If the vegetable is nearly
ripen the seeds may be hard so better to remove them.
2.You can chop them as roundels or cubes as I have done.

Water Melon Rind Dosa/Kalangadi Hannina Sippe Dose

As all of us know that most of the fruits nutrition contains in their outer skin,peelings and rind but still most of us discard them and consume only the fruit.Today I am posting this  dosa recipe which is made up of  rind of a watermelon.This recipe is perfect for summer which is lighter and cooling on stomach and easily digestible. The watermelon rind is having lot of health benefits and helps in improving immune system,nervous system and eye health to name a few.

Ingredients:
Rice-2.5cups
Water melon rind-2cups
Fresh coconut-1/4cup
Green chillies-2-3
Cumin/jeera-1tsp
Ginger-small piece
Oil for preparing dosa as required
Salt to taste  

Method:
1.Wash and soak rice for 4-5hours,Grind rice along with coconut,watermelon rind,green chillies,ginger and jeera into fine paste adding little water.
2.Add water to make it thin as buttermilk consistency.
3.Add salt to taste.mix well, no need to ferment.Prepare dosa's like neer dosa.
4.Heat tawa,take a ladle full of batter and spinkle first outwards in a circle then fill the gaps
 evenly,sprinkle little oil over dosa.
5.No need to cook both sides of dosa.Fold twice and serve with coconut chutney or any vegetable side dish.

Note:
1.Don't throw the watermelon peels when you finish the fruit,wash them and carefully 
cut the rind part, the part between the green outer skin and the red part of the fruit.
which is white or pinkish in colour.
2.Chop them into pieces and use.
3.If you want more spice you can use more chilies.
4.No need to ferment the batter,and it will stay in refrigirator for 2-3 days.

Also look for other dosa recipes

Tomato dosa

Mixed Dal dosa

Pesarratu

Masala Dosa

Churmuri Dosa

Onion Uttapam

Neer dosa

Horsegram Dosa

Ragi Dosa

Menthiya Soppina Bhath/Methi Bhath With Mixed Beans And Soya Chunks

Mentiya soppina bhath/Methi bhath is a slight variation from vegetable bath.Methi greens go well with any preparation and combination of veggies.The taste of methi when cooked gives nice aromatic flavour with slight bitterness gives a unique taste which goes well with most veggies.If you are methi fan like me its a must try :-)

Ingredients:

Rice-2 cups(preferably sona masoori rice)

Onion-1 medium

Tomatoes-2

Green chillies-2

Curry leaves-2 sprigs

Ginger garlic paste-2tsp

Vaal beans/Avarekalu-1 1/2cup

Cowpeas/Black eye beans/Alasande kalu-1/2cup

Soya chunks-11/2cups

Methi leaves/Mentiya soppu-1Bunch

Grated fresh coconut-1/2cup

Sambhar Powder/Sarina pudi-11/2tsp

Turmeric-1/4tsp

Black pepper powder-1/2tsp

Roasted Jeera powder-1/2tsp

Garam masala-1/2tsp

Oil-1Tbsp

Ghee-1Tbsp

Mustard-1tsp

Grated fresh coconut-1/2cup

Lemon juice-1Tbsp

Coriander for garnish

Salt to taste

Method:

1.Pick the fine leaves of methi from the stem and discard the stale,discoloured leaves and stem and wash the picked leaves and wash them thoroughly and chop them roughly.

2.Finely slice the onions,chop the tomatoes,slit the green chillies and keep it aside.

3.Pressure cook the beans(alasande kalu) and Vaal beans and keep it aside.

4.Wash and soak the soya chunks in hot water for 10-15 minutes and squeeze out the water and keep it aside.

5.Wash and soak the rice for 10-15 minutes.

6.Heat a oil in a pressure cooker add mustard and allow them to splutter then add onions,slitted green chillies and curry leaves fry until onions becomes translucent then add chopped tomatoes and ginger garlic paste fry until tomatoes becomes soft and mushy.

7.Now add methi leaves and fry for minute then add cooked beans and soya chunks and saute them for a second.

8.Add all the masala powders, salt and grated coconut fry for minute and add 3 3/4 cup of water and bring it to boil.

9.Drain the water from the soaked rice and add it to the boiling mixture and stir gently and close the cooker lid  and pressure cook for one whistle.Leave it to cool.

10.After the pressure of the cooker is released, remove the lid drizzle and sprinkle lemon juice ,ghee and  chopped coriander leaves,gently mix well.Now bhath  is ready to serve.

11.Serve hot with Mosaru bajji or plain yoghurt.

Note:

1.You can prepare this rice dish in electric cooker also,after all tempering, seasoning,adding water and rice transfer everything into electric cooker pot and cook.

2.You can also cook on stove top in a pot  by cooking the rice and vegetables until all the water evaporated.

3.You can use any vegetables and beans like vaal beans(avarekalu),green peas,tuvar(togarikalu) etc.