ಅಡಿಗೆ

Puffed Rice....Laddu ( Puri Unde )

2012-01-25T01:06:00.000-08:00

Puffed Rice Laddus are snacks and can have them at any time of the day.
Things Needed:
Puffed Rice Flakes : 2 cups
Jaggery : 1/2 cup ( Powdered )
Ground Nuts : 2 Table spoons( Roasted)
Cardamom : 4 to 6 pods
Water : 1 Table spoon
Method :
Powder cardamom pods ( Remove the outer layer before powdering ) and keep it aside.
Roast the ground nuts and remove the skin and keep it aside.
Keep a big pan on the fire and heat . Put jaggery and a table spoon of water and let it dissolve . when it starts bubbling add Puffed Rice flakes and ground nuts and mix well and prepare Laddus. You can add a spoon of ghee while preparing Luddus to be more tasty.

Note : The jaggery should not be very watery when you dissolve jaggary .It should not be so thick either. Keep it on the low flame while preparing these Laddus.
You can also add dry fruits like Almonds , Cashew and dry grapes.( Raisins). Altogether about 2 table spoons. ( Cut it into small pieces).
10 to 12 medium sized undes ( Laddus ) can be made.

Ridge Gourd Skin ( outer layer ) Chutney.

2011-12-03T09:06:00.000-08:00

Ridge Gourd Chutney can be eaten with Rice and Chapatis too.
Things Needed:
Ridge Guard outer layers ; 1 cup
Urd Daal : 1 Table spoon
Curry Leaves : 8 to10
Red Chilly : 4 to 6
Coconut : 1 cup
Tamarind : 1/2 Lemon size
Turmeric : a pinch
Ingh : a pinch
Salt : to taste
Oil : 2 Tea spoons
Mustard Seeds: 1/2 Tea spoon
Method : Remove the outer layer of Ridge Guard after washing the vegetable. Scrape the sharp edges and throw it out. now take a knife and slowly remove the skin. Cook this Ridge Gourd skin with tamarind, salt and turmeric adding little water for 5 minutes. Now let it cool.
Take a pan and put a spoon of oil. Put Urd daal and red chillies. Fry them until Urd daal is golden brown . Now add curry leaves and fry it . Add ingh and coconut. and put off the fire. Let this mixture also cool.
Now Grind the cooked Ridge Gourd and coconut , urd daal mixture nicely with little water into paste consistency. Remove from the jar and put it in a bowl.
Now keep a pan and heat the remaining oil. Put mustard seeds and let it spurt. Add curry leaves and ingh and put this mixture to ground Chutney. Serve Ridge Gourd Chutney with Hot Rice and little ghee on the top of hot rice.

Note : You can roast Urd daal and chillies instead of frying . But fried daal gives a better taste. Also excess water which you get after cooking ridge gourd can be used while grinding.
Serves: 3 to 4

Garlic - Ghee Rice

2011-12-03T07:03:00.000-08:00

Garlic - Ghee Rice is normally used for lunch or dinner.
Things Needed :

Cooked Rice : 1 Cup
Garlic Pods : 6 to 8
Red Chillies : 2 to 3
Salt : to taste
Coconut : Fresh and Grated : 2 Table spoons.
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon .
Urd Daal :1/2 Tea spoon
Cashew Nuts: 2 Table spoons
Ghee : 2 Table spoons.

Method :
Keep a pan on the fire and heat. Put 1 table spoon of ghee. Put mustard seeds and Urd daal . Let the Mustard spurt. Add Garlic pods and fry for 3 seconds . Add cashew nuts and red chillies. ( Cut chillies and put it to the mixture). Now add curry leaves and fry for 2 to 3 seconds. Add cooked rice and stir . Then add salt and mix well. Add coconut and put of the gas. Add the remaining Ghee and mix well and Serve Garlic - Ghee rice with some chips or Papad.
Note: Do not use over cooked rice. You can add little Jeera while frying . Left over rice can be used for preparing Gharlic - Ghee rice for breakfast. Do not use the whole ghee in the beginning....since it gives a burnt smell. ...use little ghee to fry the mustard spurt and add the remaining ghee at the end. It gives very good Aroma and taste better.
Serves :2

Nendra Baale and Wheat Sweet Dosa

2011-12-02T01:28:00.000-08:00

Nendra Bale is a kind of Banana mostly used in Dakshina Kannada and in Kerala.
Things Needed :
Nendra Bale : 1
Wheat Flour : 2 cups
Rice Powder : 2 Table spoons
Jaggery: 2 to 3 Table spoon
Coconut : 1 Table spoon ( Optional).
Salt : to taste
Ghee: 4 Table spoons.

Water: Required water.

Method:
Mix wheat flour and rice powder and jaggery with pinch of salt, adding required water. ( Consistency should be like ldli dough). Keep this dough aside. Wash and remove Banana skin and cut fruit in to thin circle shape..
Keep dosa tava or a pan on the fire and heat for 10 seconds. Sprinkle ghee and spread that all over the pan . Now take that cut bananas and dip one by one and keep it on the hot pan. Arrange the bananas in a circle joining the ends like dosa. Cook on low fire . Put a spoonful of Ghee on the top and turn the dosa and cook it other side of dosa. Cook till its golden brown. Repeat the same with the remaining batter and banana pieces. Banana dosa is ready to serve.

Note : The dough should not be watery or too thick. Can do this dosas with Besan also. Can use sugar instead of jaggery. It gives a different taste.
Must use when it is completely ripe. ( Banana skin starts turning black shows the fruit is completely ripe. Do not allow it to be too soft).
You can pressure cook this Nendra bale and can have the whole banana for breakfast.
4 to 5 Dosas can be made.

Veggy Modak..

2011-12-01T21:36:00.000-08:00

Veggy Modak is a snack ..and you can have them as break-fast or as evening snack.

Things Needed:
Rice powder: 2 cups
Carrot : 1 cup
Beans : 1 cup
Capsicum:1 cup
Green chilly : 2
Coriander Leaves : 2 Table spoons.
Salt : to taste.
Mustard seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Curry leaves : 6 to 8 leaves.
Oil: 1 Tea spoon
Method:
Wash and cut all the vegetables, Green chillies and coriander leaves in to small pieces and keep it aside.
Take a pan and keep it on fire and heat. Put 1 tea spoon of oil . Put mustard seeds and urd daal. let the mustard seed spurt. Add curry leaves and cut vegetables . Mix well and cook on low flame adding little water. Add little salt to it. Cook it for 4 to 5 minutes until the water disappear. Put cut coriander leaves and remove from the pan.
Now take an another pan and put 4 cups of water and add little salt to it. . Bring to boil and add rice powder little by little while the water boiling. Mix it well and stir the dough for at least 5 minutes. The dough gets thickens .Stir well and remove from the pan and keep it aside. Make balls when the dough when it becomes cool and flatten them with your palm place a spoon full of vegetable dry curry prepared and close them with your finger giving it Modaka shape. Prepare this kind of modakas placing vegetables in it. Arrange in a steam cooker or pressure cooker and steam them for 10 minutes and serve hot Modaks with Coconut chutney and a spoonful of pure ghee on hot Modakas.

Mote : Wet your hands while making balls . So that it will be easy to make Modakas. Can add Green peas to the vegetables also.

You can use Maida flour instead of rice powder. ( Roast Maida flour and leaving for cooling . Add plain water and mix as chapati dough and kneed well and make small balls and then flatten them one by one add the filling and prepare Modakas).
Note on steaming Modakas in a steamer or Pressure cooker: Add 2 glasses of water put a small bowl ( any pressure cooker container will do or similar vessel). upside down. Place a plate on it and arrange the Modakas on the plate and cover the pressure cooker and cook for 10 minutes.

10 to 15 Modakas can be prepared.

SWEET PUMPKIN KADABU. ( RED PUMPKIN).

2011-11-29T01:49:00.000-08:00

Sweet Pumpkin Kadubu is a healthy eatable. You can have them for break-fast or dinner or at evening time.

Things needed:
Medium size Rava ( Samolina ): 2 cups.
Grated Sweet Pumpkin : 2 cups
Jaggery : 1/2 cup
Fresh coconut : 1 cup.
Cardamom : 3 to 4 pods ( Remove the skin and powder the seeds and keep it aside).
Salt : a pinch.

Method:
Take a big bowl. Mix jaggery and coconut with cardamom powder. Mix well and add salt , Rava and grated pumpkin . Mix well again thoroughly . Now make balls and keep it ready to steam.

Put two glasses of water to the pressure cooker or idli cooker. keep a big bowl upside down and place a plate on that. Arrange the Rava Balls on the tray and steam them for 15 to 20 minutes. Remove the cooked Kadubus from the pressure cooker and serve with Ghee.
Note : You can also cook this Kadubu in Idli plates. Greece the idli plates and place the mixture in that and cook . No need to add cooking soda or water. The water in the sweet pumpkin and jaggery is enough to mix the rava and coconut . You can add Cashew nuts to the mixture. You can use rice instead of Rava. ( Soak rice in water for 3 hours and grind it as rava consistency and then add grated pumpkin.

8 to 10 Sweet Pumpkin Kadubus can be made.

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Puffed Rice flakes. ( Puri in kannada) chat.

2011-11-15T19:59:00.000-08:00

Puffed Rice flakes. ( Puri in kannada) chat is a snack and you can have them in the evenings.
Things Needed :
Puffed Rice: 1 cup
Onion : 1
Green Chilly :1
Coriander seeds : 1 Tea spoon
Coconut : 1 Table spoon ( fresh- Grated).
Carrot : 1
Salt : a Pinch
Oil : 1 Tea spoon
Salt : to taste.
Roasted Ground Nuts: 2 Tea spoons.
Method: Heat a big kadai and put Puffed rice flakes and stir once in a while to crisp the puffed rice flakes. It should be on a low flame. Put off the fire after 2 minutes and leave the rice flakes in a kadai.
Now cut onion, green chillies and grate carrot. Powder coriander seeds .
Take a big bowl put cut onions , green chillies , grated carrots, salt , coriander powder and 1 tea spoon of oil. Mix gently. Add crispy puffed rice flakes , coconut and roasted ground nuts. Mix well and serve.
Note : You can also add coriander cut coriander leaves to the mixture. Puffed rice flakes will be more tastier when you heat it on the low flame and it gives the better taste. You can also use Sambar powder instead of coriander powder. Sev can be used on the top of this snack while serving .
Serves: 2

Almond and Cashew balls..

2011-11-15T05:12:00.000-08:00

Almond and Cashew balls are sweet and healthy snacks and you can have them with breakfast too...and eat any time of the day.
Things needed:
Almonds : 1 cup
Cashew Nuts : 1 cup
Raisins : 1 Cup
Jaggery : 1/2 cup
Coconut : 1 cup ( Fresh or dry coconut: copra ).
Cardamom : 5 to 6
Ghee : 2 Table spoon.

Method : Roast Cashew nuts and Almonds separately . Dry grind Almonds in to small pieces.( Do not powder). Cut cashew nuts in to small pieces and powder cardamom and keep it aside.
Now keep a bowl on the fire . Add jaggery and add 1 table spoon of water and let jaggery dissolve and become liquid. Put off the fire when it starts bubbling. Add powdered Almonds , roasted cashews and raisins. Mix thoroughly .Add fresh coconut and powdered cardamom and mix again . Take a handful of the dough and prepare balls using your palm. Serve them when it is cold.

Note : Adding coconut is an option. You can also try using grated copra( kobbari in Kannada). If it does not hold can use little ghee or sprinkle little hot milk and prepare Almond balls. Remember if you use milk it will not stay for long. So better to use ghee . You can also add 1 table spoon of roasted edible gum and roasted wheat powder. so that balls can be prepared easily by adding wheat powder. Adding edible gum will help you to reduce your backache.

15 Almond Balls can be made .

Capsicum - Rice Mini Dosas

2011-11-15T04:27:00.000-08:00

Capsicum and rice Mini dosas are snacks and can be eaten at any time of the day...

Things Needed:
Rice :1 cup.
Methi seeds : 1/2 Tea spoon.
Coriander Seeds : 2 Tea spoons
Jeera : 1 Tea spoon
Tamarind pulp: 1 Table spoon
Coconut : Freshly grated : 2 Table spoons
Red chillies : 2 to 3
Turmeric powder : a pinch
Ingh : a pinch
Jaggery : 2 Table spoons ( optional ).
Salt ; to taste
Water : required amount. ( 1/4 cup ).
Oil. 4 to 5 Table spoons.
Method : Wash and soak rice ( Raw Dosa rice) for 2 to 3 hours with Methi seeds. Grind coconut , coriander seeds , jeera, tamarind pulp and red chillies in to fine paste and then add soaked rice ( remove extra water and then add it to the ground paste). Grind all in to thin paste. Add salt jaggery and turmeric powder and ingh and grind for 1 minute. So that all the mixture will mix thoroughly. Remove from the jar and pour it to a bowl .
Now cut capsicum in to thin and small pieces and add it to the ground paste and mix well.
Keep a dosa pan on the fire, heat for 1 minute. Rub the oil on the top of the pan and pour 1/2 spoon of batter and spread a little. You can Prepare 2 to 3 dosas at time . Put one tea spoon of oil on the top of these dosas and cover the lid. Cook for 1 minute on the low flame. Now take out lid and turn the dosas on the other side and cook for 1 minute. Repeat the same with remaining batter. Serve Hot Capsicum - rice dosas with honey or Powdered jaggery or as it is...since it has got all the spices in it . To make it more tasty serve butter on the top of the Hot Capsicum dosas.

Note : Can use cabbage, Ridge gourd or big Brinjal instead of Capsicum.
Cut Cabbage in to small pieces so that it mixes well with the batter. Cut Brinjal in to thin slices , soak in water for 5 minutes and squeeze out all the water and then dip this slice in the ground batter and then place on the hot tava. Ridge gourd skins from the top should be removed and slice it into thin slice and dip them one by one in the batter and make a small circle while placing on the tava.

8 to 10 Dosas can be made.

Corn- Carrot Kosumbari

2011-10-18T03:52:00.000-07:00

Corn- Carrot Kosumabari is a side dish , you can eat as chat also.

Things Needed:
Fresh Corn : 1 cup
Carrot : Grated : 1 cup
Coconut (Fresh and grated) : 1/2 cup
Ginger : 1 Tea spoon ( grate or cut into small pieces)
Green chillies :2
Coriander leaves : 1 Table spoon.
Salt : to taste
Method:
Boil corn until it is soft. ( Use little water to boil the corn, and drain out the extra water after boiling). Cut green chillies and coriander leaves , grate 2 medium sized carrots and ginger and keep it aside.
Now take a big bowl . Put boiled corn, grated carrots, cut green chillies , ginger and coriander leaves.
Add salt and mix thoroughly . Add grated coconut and serve Corn - Carrot Kosumbari as chat or serve during dinner or lunch.
Note: Use tender corn so that it will be soft and juicy. No need to add any oil to this Kosumbari.
Can use little Ingh ( Asofotida) to get different taste. ( not compulsory ). Can add spurt mustard seeds and urd dal. ( Use one tea spoon of oil , put oil on a small pan add mustard seeds , urd daal and curry leaves ) . You can fill this kosumbari inside the Chapati or Pooris and roll it and serve as chapati roll..
Serves 3 to 4

Easy Punddi Gatti ( Rice Ball )

2011-09-04T22:13:00.000-07:00

Punddi Gatti is made of rice powder ( rice rava) and coconut ...we can have them for breakfast .
Pundi means handful or musti in kannada..

Things Needed:
Rice Rava : 2 cups
Coconut : 1 cup
Water : 2 cups
Salt: to taste

Method:
Boil water in a bigger bowl and add salt to it. Pour Rice rava slowly to the boiling water and stir. Mix thoroughly until it thickens and put off the gas . Now add fresh grated coconut to thick rava mixture and take a handful of that mixture and make ball or oval shape and prepare balls one by one.
Now keep a pressure cooker or steaming bowl on the fire . Put 2 glass of water down and use a stand or idli plate .Keep these Pundi gatti balls and steam it for 10 to 15 minutes. Remove from the steaming bowl and serve hot Pundi Gatti with little ghee on the top and Coconut chutney or pickle by the side and serve
Note : Do not use lot of water while mixing Rice Rawa. Can add some cooked vegetables to the mixture . ( ex: cut carrot, capsicum and peas). You can even add spurt mustard and urd daal with curry leaves. ( Gives a taste as Upma).
10 to 12 Pundi Gatti can be made

Modaka ( With Rice Flour )

2011-08-29T09:03:00.000-07:00

Modaka is a special dish prepared on God Ganesha Festival.......This Modaka is a healthy sweet dish and can have it even as Break fast.

Things Needed:
Rice Flour : 2 cups
Water : 2 cups
Jaggery : 1 cup
Coconut : 2 cups .( Fresh and grated)
Cardamom : 5 to 6 seeds.
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Method:
Grate coconut . Powder the cardamom and keep it aside. Keep a pan on the fire and heat . Put grated coconut and jaggery . Mix thoroughly and stir until the moisture disappear from the coconut mixture. Add cardamom and leave it for cooling.
Now boil water in a bigger pan. Pour rice flour in a bowl and add boiled hot water slowly and mix the flour like chapati dough. Mix it well and Knead the dough thoroughly. Now apply little oil or ghee to your palm take a ball size of rice flour dough and pat it and spread little and place a spoonful of coconut jaggery mixture and cover from all side and bring it to ball shape. ( You can bring up the top of Modaka little longer too). Repeat and prepare modakas from remaining dough. Arrange all the modakas in a tray or plate.
Keep a pressure cooker on the fire . Put some water (1 to 2 cups ) in the pressure cooker and place a small vessel down and keep the arranged modakas on the top of that vessel and steam it for 10 to 15 minutes. Modakas are ready to serve.
Note: Mix rice flour with required water. So that the dough will be easy to prepare Modakas. You can also use idli stand to steam the Modaka. ( Same as idli prepared) . Do not use weight while steaming . Can cover the hole of pressure cooker with a glass.
15 to 16 Modaks can be prepared .

Dideer ( Quick ) Rasam..

2011-08-26T09:00:00.000-07:00

Dideer Rasam can be done quickly and easily ..can have as starter and with Rice too..

Things Needed
Tour Daal : 2 Table spoons
Red chillies : 4 to 6
Tomatoes: 2 to 3 ( medium size)
Coriander Seeds : 2 Tea spoons
Fenugreek Seeds : 1/4 Tea spoon
Jeera : 1/2 Tea spoon
Turmeric : 1 pinch
Tamarind Pulp : 2 Table spoons
Mustard seeds : 1/2 Tea spoon
Salt : to taste
Coconut : 1 Table spoon ( Fresh )
Urd Daal : 1/2 Tea spoon
Asfoetida ( Ingh ) : a pinch
Oil : 1 Teaspoon
Ghee : 1 Tea spoon
Curry leaves: 6 to 8
Coriander leaves : 4 to 5 sticks.

Method:
Keep a pan on the fire . Roast Tour daal until its brown . Shift it to a plate . Now roast fenugreek seeds until its brown and add coriander seeds roast for 2 minutes add curry leaves and jeera roast for 1 more minutes . Put off the gas . Add coconut and mix well. Mix with roasted Tour Daal . Let it cool .
Grind all the roasted mixture with little water and keep it aside .

Now keep a vessel on the fire. Heat for a minute and add oil. Add Mustard seeds and Urd daal . Let it spurt. Add curry leaves and cut tomatoes and squeezed tamarind pulp. Add turmeric. Mix well and leave it for boiling for 2 minutes. Add ground mixture of coconut and tour daal. Add salt to Rasam and boil for 5 minutes. Add coriander leaves and spoon full of ghee and serve Dideer ( quick ) Rasam with Hot Rice or as Soup..
4 to 5 Servings..

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Modaka ( Fried ) .....

2011-08-26T08:49:00.000-07:00

Ganesha Festival is nearing .....Some tasty Prasadam should be prepared ....for Ganesh Pooja...
Our Ganesha is Modaka Preeya..Means He loves Modaka......Modaka is a sweet dish made of coconut and Jagery and Maida.....you love to have them any time of the day...

Things Needed :
Maida ( Refined wheat flour) : 1 cup
Jaggery : 1/2 cup
Coconut: 1/2 cup
Oil : 1 cup ( For frying )
Ghee: 1 table spoon
Cardamom : 3 to 4
Salt : a pinch
Mixed Nuts : 2 Tea spoons.
Method :
Dry Roast Maida flour for 2 minutes and leave it for cooling . Add ghee ( 1 table spoon ) and mix well . Add required water and prepare dough ( poori consistency ) and keep it aside.
Now mix coconut and jaggery and mix it well . Keep a pan on the fire and fry this mixture until water disappear from the mixture . Now add mixed nuts and cardamom powder to it and mix well again.

Take a dough and roll like small pooris. Place 1 spoon of sweeet mixture in the middle and fold the edges togethere ..and press ..so that mixture does not come out while you fry these modakas.
Prepare all the modakas together in the same way and arrange in a plate.
Now keep a pan , put oil and heat . Fry modakas on medium heat until brown and remove from the pan. Arrange modakas in a tray or plate ...

Note : You can add thin rava ( one table spoon ) to Maida flour while preparing the dough. Can add lots of nuts like cashew, sesame seeds ( one tea spoon ) and puppy seeds( one tea spoon), Almond , dry grapes to coconut mixture.. Frying on low flame help you to get crispy Modakas.
You can also steam Modakas instead of frying. But fried Modakas taste better.
1o to 12 Modakas can be prepared.

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Horse Gram Rasam ( Huruli Saaru )

2011-08-23T21:49:00.000-07:00

Horse Gram is called Huruli in Kannada . Huruli Saaru is healthy Rasam . Normally people prepare this Rasam during rainy season since Huruli grains help us to keep our body warm . You can have Huruli Rasam with Hot Rice ....or can be used as starter.

Things Needed :
Horse Grams : 2 Cups
Coriander Seeds : 2 Table spoons
Fenugreek seeds : 1/4 Table spoon
Jeera : 1/2 Table spoon
Red Chillies : 6 to 8
Turmeric Powder: a pinch
Tamarind pulp : 2 Table spoons
Mustard seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Curry leaves : 8 to 10
Oil : 1 Tea spoon
Ghee : 1 Table spoon
Asfoetida ( Ingh ) a pinch
Salt : to taste.
Coriander leaves : 2 Table soon ( cut it in to small )
Fresh Coconut : 1 Table spoon

Method:
Wash and boil Horse Grams nicely for 15 minutes in a presure cooker adding 3 to 4 cups of water. Leave it for cooling . Take a lemon size of tamarind and soak it in hot water for 10 minutes and squeeze out the pulp. Keep it aside.

Keep a pan on the fire. Put Fenugreek seeds roast until brown , add coriander seeds and red chillies, roast for 2 minutes add jeera roast for 10 sec and put off the gas . Add coconut and leave it for cooling .
Now Drain all the water from the Horse gram and put drained water in a big pan or vessel . Add tamarind pulp and salt . Add 4 table spoons of cooked Horse grams . Add turmeric powder and keep it aside.
Grind roasted mixture of rasam powder along with coconut and 2 to 3 spoons of cooked Horse grams. Grind nicely into paste . Remove from the jar and add the ground paste to the tamarind pulp mixture which is in a vessel or big pan . Mix thoroughly and boil this Rasam for 5 minutes.Add some water ( required amount ) and salt to rasam.Let it boil nicely.
Keep a small pan on the fire ..add 1/2 tea spoon of oil . Put mustard seeds and urd daal . Let it spurt add curry leaves and Ingh to it and add this mixture to the Rasam . Add cut coriander leaves and Ghee and serve Hot Horse Gram Rasam with Hot rice.....

Note : Can soak Horse Gram in water for 1 hour before cooking so that cooked Horse Gram will be soft . Must add water according to the quantity of Rasam you Need. Do not make it watery . You can add garlic along with curry leaves and fry them a bit and add it to the Rasam. ( If you like garlic only ). This rasam is good to have during rainy season because it help us to keep our body warm. Can Use the remaining cooked Horse gram with some dry curries or mix with coconut and jaggery and little salt.
Serves 4 to 5

Almonds and Wheat Flour Halva

2011-08-11T21:52:00.000-07:00

Almonds and Wheat Flour Halva is a sweet dish and you can have them any time of the day..

Things Needed:
Wheat Flour: 1 cup
Almonds : 1/2 cup
Sugar : 11/2 cup
Cardamom: 5 to 6
Water : 1/2 cup
Ghee : 1/2 cup
Cashew Nuts: 5 to 6

Method:

Dry grind Almonds and cardamom together in to powder and keep it aside. Boil water and keep it aside. Cut cashew nuts in to small pieces and keep it aside.
Keep a pan on the fire. Put one table spoon of ghee . Roast cashew nuts and wheat flour nicely in that ghee. Put boiling water to the roasted mixture and stir . Now add powdered Almond and cardamom to the paste. Mix well. Now add sugar and mix thoroughly. Stir nicely until it leaves the pan. Now add the remaining ghee and stir for 5 minutes and remove the Halva from the pan and spread it in a ghee applied tray.
Leave it for cooling and cut according to your wish. Tasty Halva is ready to serve.

Note: Roast wheat flour on low flame so that it does not get burnt. Roast until the raw smell disappear. Can add food colour to the halva when it is cooking . Adding Kesar (Saffron) or turmeric powder will also give beautiful colours . Can add Ripe Bananas to this halva while cooking.

Serves :5 to6

Channa -Dhahi ( Yogurt ) Chat.....

2011-08-05T09:57:00.000-07:00

Channa - Dhahi chat is good to eat in the evenings....and its really stomach filling too..

Things Needed :
Whole Channa : 1 Cup
Dhahi : 1 Cup
Green chutney : 1 Table spoon
Sweet chutney: 1 Table spoon
Onions : 2
Carrot : 2 ( Medium size)
Green Chillies : 1
Garam Masala :1/2 Tea spoon
Chat Masala : 1/2 Tea spoon
Salt : to tasate
Coriander leaves : 1 Table spoon
Plain Potato chips or Sev : 2 Table spoon
Water : 2 Cups.

Method:
Soak Whole Channa for 2 to 3 hours and cook in pressure cooker for 10 minutes with 2 cups of water. Cool it and drain all the water from channa . Cut coriander leaves and green chilly, onions in to small pieces and grate carrot.Keep it aside.
Now Take a big bowl put cooked Channa , Dhahi , salt, cut chilly , garam masala powder and mix well. Top up with cut onions , grated carrots and coriander leaves. Spread green chutney and sweet chutney on the top. Sprinkle coriander leaves and chat masala and top up with Sev or plain Potato chips and serve...
Green Chutney preparation:
Grind green chillies , coriander leaves , pudina leaves and 1/2 tea spoon of jeera with little water .Sweet chutney preparation: Soak handful of Tamarind in hot water for 5 minutes. Squeeze out the pulp. Grind this pulp with 1 cup full of Dates. ( Use soft dates or soak dates in little water for 10 minutes ). Now put this dates and tamarind mixture in a pan and keep it on the fire and stir for 5 to 6 minutes to get thick gravy. ( Can Add 1 table spoon of jaggery to the mixture while you cook ).

Note : You can use Kabooli Channa or black chenna . Must cook nicely until its soft. Both kind of Chutneys can be stored in the fridge. If you are using Potato chips crush the chips in to small pieces and then spread on the top .

Serves : 3

Urd Daal Kadubu

2011-08-03T22:29:00.000-07:00

Urd Daal Kadubu is nice to have for breakfast and its also normally done during Nagara Panchami festival.

Things Needed:
Urd Daal : 2 Cups
Rice : 1 Table spoon
Green chilly : 3 to 4
Ginger : 1 inch
Ingh ( Asafoetida) : a pinch
Coriander leaves : 2 Table spoons ( cut into small pieces)
Curry leaves : 8 to 10 leaves
Salt : to taste
Coconut : 2 Table spoons ( fresh grated coconut)
Water : 1/4 cup

Method:
Wash and soak Urd Daal for 1 hour . Remove all the water and grind with very little water in to rava consistency adding a spoon of rice . Remove from the jar. Add salt cut green chillies , grated ginger , coriander leaves , curry leaves , ingh and coconut. Mix thoroughly .
Now apply oil to idli plates and place a spoonful of Urd mixture and steam it in a pressure cooker or Idli cooker for 8 minutes. Remove Urd Kadubu from Idli plates and serve with coconut chutney and little ghee on the top of hot kadubu.
Note : The dough should not be watery . It should be thick. You can also use banana leaves instead of Idli plates . Put a spoon full of urd dough in a banana leaf and close the ends while keeping them in a cooker. It gives better aroma...to the kadubu.
Serves: 4 to 5

Haalu Bai ( Rice Coconut Halva)

2011-08-03T22:09:00.000-07:00

Haalu bai is a sweet dish normally prepared during Nagara Panchami festival in Dakshina Kannada region. You can have them any time of the day.

Ingredients :
Raw Rice : 1 cup
Coconut: 3 to 4 Table spoons ( Fresh grated coconut )
Jagery : 1/2 cup
Salt: a pinch
Cardamom Seeds : 5 to 6
Ghee : 1/2 cup

Method:
Wash and soak rice in water for one hour. Grind rice and coconut together nicely adding little water. Remove the skin of cardamom and grind it along with rice mixture. Now remove the paste from the jar and pour it to a pan. Add jagery and mix well . Keep on the fire . Let the flame be medium. Stir this mixture till a thick paste. Add ghee and stir until the paste starts to leave the side. Stir for another 4 to 5 minutes and pour it to a ghee spread plate and spread the mixture and cut according to your wish. Serve Haalu bai( in kannada language ) pieces with little ghee on the top .

Note : Can add 1 cup of water and then start stirring so that it cooks easily . To know the Haalubai is done ...you can touch this paste with your hand . If its sticky its undone. So that you can continue stirring for another 5 minutes. ( or you can even put it into mouth to check . If its sticky its undone).
Serves : 3 to 4

Pakoda chilly dry curry.....(Thick Green chilly )

2011-08-03T10:04:00.000-07:00

Pakoda chillies are little fatter than green chillies , normally used for making Mirch Pakodas.
This curry is very spicy and good to eat with chapatis and pooris and plain rice too..

Things Needed:
Pakoda Chillies : 5 to 6
Channa Powder ( Besan ) : 2 Table spoons
Salt : to taste
Jaggery : 1 Table spoon
Curry Leaves: 5 to6 leaves.
Coriander Leaves : 2 Table spoons .
Oil : 2 Table spoons
Jeera 1/2 Tea spoon
Fenugreek Seeds : 1/4 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Lemon 1/2 rind

Method:
Wash and cut Mirch chillies in to small pieces. Cut coriander leaves and curry leaves.
Keep a pan on the fire. Put oil and heat for 10 seconds. Put jeera and fenugreek seeds . Add curry leaves and ingh and The big chillies and fry nicely on slow fire for 3 to 5 minutes. Add jaggery, salt and turmeric powder. Mix well and fry again . Add channa powder and leave it for 3 to 4 minutes. Let it cook nicely. Now add coriander leaves and lemon juice to it and remove the curry from the pan and serve with hot chapatis.
Note : Cut chillies in to small pieces so that it cooks faster. Cook on the slow fire so that no need to add water to it.
Serves : 2 to 3

Lemon Rasam

2011-08-01T08:17:00.000-07:00

Lemon Rasam is spicy liquid gravy ..and you can drink as soup also.

Things Needed :
Lemons : 3 to 4
Green Chiily :4 to 6
Curry Leaves : 6 to 8 Leaves
Coriander Leaves : 2 Table spoons .( Cut it into small pieces).
Mustard seeds : 1/4 Tea spoon
Jeera: 1/4 Tea spoon
Ingh ( Asfoetida ). A pinch.
Salt : To taste.
Pepper : 1/4 Tea spoon ( Powdered).
Water : 3 to 4 cups.
Oil. 1 Tea spoon.
Ginger : 1/2 tea spoon ( grated )

Method :
Roast jeera and pepper and powder it. ( dry grind it).
Keep a big Pan or vessel on the fire and put oil . Heat for 1o seconds . Add mustard seeds and jeera . Let it spurt . Add curry leaves and ingh . Put water and boil nicely . Cut green chilly in to big pieces and put it in the boiling water . Squeeze out juice from the lemons and put it to the boiling water. Add turmeric powder and grated ginger. Add salt and ground jeera + pepper powder. Boil it thoroughly. Add cut coriander leaves and serve hot Lemon Rasam in a cup to drink .

Note : Can add little tamarind pulp to this to give tangy taste. Can add boiled daal to make the rasam little thicker. Can add spoonful of ghee to make Lemon Rasam more tasty.

Serves 2 to 3

Mentya Hittu ( Fenugreek Powder ).

2011-07-31T09:37:00.000-07:00

Mentya Hittu is made of mixed daal and spices....and eaten with Hot Rice and ghee in the beginning . Some people use Ground nut oil instead of ghee...This recipe is from North Karnataka...and its good to have Mentya Hittu since its made of pulses and cereals ....and spices...

Things Needed :
Channa Daal : 4 Cups
Rice: 1 Cup
Whole Wheat : 1 Cup
Urd Daal : 1 Cup
Coriander Seeds : 1 Cup
Jeera: 2 Table spoons
Fenugreek Seeds : 1 Table spoon
Asafoetida or Ingh : a pinch..
Pepper Seeds : 1 or 2 Tea spoons .( According to Your wish).
Red Chilly : 4 to 6 ( Optional).
Salt : To Taste

Method :
Roast all the above ingredients except salt on low flame until raw smell disappear. Leave for cooling and then dry grind . Add salt and mix it well and store it in an airtight box. Serve Mentya Hittu with Hot rice and ghee..

Note : Roast the ingredients one by one on low flame. Adding pepper or red chilly is optional .
You can add both if you wish or can add only pepper or red chilly. Can also add Whole moong 1/2 a cup to this mixture. (Roast whole moong until the raw smell disappear). Add little salt and then You can add the needed salt while serving ..

KASHAYA.....Powder ( HEALTHY DRINK..).

2011-07-28T22:57:00.000-07:00

Kashaya is a healthy drink You can have this special drink instead of coffee or tea. Kashaya is very helpful when You catch cold .....and it eases body pain , running nose and sore throat .

Things Needed...
Black Pepper :1/2 cup
Jeera :1 cup
Sugar : 1 cup
Almonds : 1 cup
Poppy seeds: 1/2 cup ( 3 table spoons).
Fenugreek seeds : 2 Tea spoons
Coriander Seeds : 1/2 cup
Cardamom : 6 to 8 pods
Dry Ginger Powder : 1 Table spoon

Method :

Dry Roast all the spices except ginger powder , in a low flame for 5 minutes . Dry grind when it is cool. Dry grind sugar and add it to the mixture. Add dry ginger powder. Mix thoroughly and Store it in an airtight tin or bottle.

Method to prepare the drink:

Things Needed :
Milk : 1cups
Kashaya powder : 2 Tea spoons.
Water : 1 cup.

Boil water and add kashaya powder to it . Let it boil for 3 to 4 minutes . Put off the gas and add milk . Filter the drink and pour it to the glass and serve hot Kashaya...

Note : You can Use Kallu Sakkare instead of sugar. ( the solid form of sugar) or You can even use jaggery . Do not add jaggery to the mixture. You must use while preparing the kashaya .
Better to use jaggery since it is Iron contain. 1 table spoon of jaggery can be used at times.
You can even take a 1/2 a spoon of this kashaya mixture and a spoonful of honey mix thoroughly and eat it when you have sore throat...Doing the same for 2 to 3 times a day will help you to recover fast.
Serves : 2 to 3

Uddina Hittu( Urd Daal..powder in Curd)

2011-07-21T10:17:00.000-07:00

Uddina Hittu with curd is a curry and can have with plain rice and chapatis, rotis and pooris as side dish.

Things needed:

Urd Daal : 2 to 3 table spoon.
Green Chilly : 2
Salt: to taste
Ingh : or Asafetida : a pinch
Maggige menasu ( Sandige Menasu ) :2
Oil: 1 Tea spoon
Mustard Seeds: 1 /2 Tea spoon
Urd Daal 1/2 Tea spoon
Curry leaves: 4 to 6
Curd: 1 Cup
Coriander Leaves : 1 Table spoon
Edible Coconut Oil: 2 Table spoons

Method:
Soak Urd daal for 1 hour and grind it nicely. Cut green chillies , coriander leaves and curry leaves into small pieces and keep it aside.
Now keep a pan on the fire. Put oil and heat. Put mustard seeds and urd daal . Let it spurt. Add cut curry leaves, green chillies and ingh . Put off the gas. Add the spurt mustard mixture to the ground Urd paste. Add salt and 1 cup of curd and mix well. Add coriander leaves on the top and a spoon of coconut oil and serve Uddina Hittu with Majjige menasu with Hot plain rice or Hot chapatis.
Note : Majjige menasu is called as Sandige menasu also . Use little savoury curd so that Uddina Hittu taste better. Can add coconut oil while u eat also and its fully optional. Can add grated ginger too to the gravy to get different taste.
Its prepared in summer and used for cooking . or eating with curd rice. Its also called as Moru molagai in Tamil.

Serves :2 to 3

Gojju Ambode..( Vada in Coconut Curry

2011-07-20T22:19:00.000-07:00

Gojju Ambode is made of Channa Daal and put in to the coconut gravy. It taste yemmy and can be eaten at any time of the day.
Ingredients :
Channa Daal : 1 cup
Green Chilly : 3
Coriander Leaves : 2 Table spoons
Curry Leaves : 2 Table spoons
Ingh or Asafoetida : a pinch
Salt : to taste
Ginger : An inch
Oil : 1 cup ( to fry)
Coconut: 1 Cup
Coriander seeds : 1 Table spoon
Red Chilly : 3
Jeera: 1/2 Tea spoon
Tamarind pulp: 1 Table spoon
Water : 1 Cup

Method :

Wash and soak Channa Daal in water for 1 hour. Drain all the water and grind with ginger , curry leaves , coriander leaves and green chillies. Add salt according to the taste .
Remove dough from the jar and place in a bowl.
Keep a pan on the fire. Put cooking oil and heat . Take a little portion of the ground dough and pat slightly on your palm and then fry in the oil until its done. ( Both side should be cooked).
At time you can fry 4 to 5 Vadas. Fry on medium heat so that it will be cooked properly.
Keep the Vadas in a plate or bowl.

Procedure of Coconut Curry : Grind coriander seeds , coconut , jeera , red chillies and tamarind pulp together with little water. Remove from the jar and add required water and salt
and boil it thoroughly . Add a pinch of turmeric powder to the curry while its boiling . Let it boil for 4 to 5 minutes and then add the fried Channa Vadas to the Coconut Curry and boil for 3 to 4 minutes. Now remove the Gojju Ambode from the vessel and place in a bowl . Add cut coriander leaves and serve Gojju Ambode ...

Note : Add only little water to grind Channa daal . The dough should be thick and rava consistency . Add only required water to the coconut curry also . It should not be watery. Boil the coconut curry nicely and then add the Vadas.

10 to 12 Vadas can be served.

Ginger Tambuli .

2011-07-18T23:08:00.000-07:00

Tambuli means Tampina Huli. (Cooling Curry) and its very healthy curry. Tambuli should be eaten with Rice. That too in the beginning .

Things Needed:
Ginger : a small piece
Butter milk : 1 cup ( Can use 2 table spoons of curd( yogurt or dahi)
Jeera: 1 Tea spoon
Pepper : 1/2 Tea spoon
Fresh Coconut : 1 Table spoon
Salt : to taste
Red chilly or Green chilly : 1
Ghee : 1 Table spoon
Curry leaves: 6 to 8 leaves
Ingh or Asafetida : A pinch

Method:
Wash and grate ginger and keep it aside.
Now keep a pan on the fire. Put 1/2 Tea spoon of ghee and black pepper , jeera, jinger and green chilly.
Fry all the ingredients nicely and put off the fire . Add coconut to the fried mixture and grind it nicely with little butter milk . Remove from the jar and put it in a bowl. Add the remaining butter milk and salt to it.

Now keep a pan on the fire. Put the remaining ghee and heat for 1 0 seconds. Put jeera and ingh to the heated ghee. Add curry leaves and put off . Put this to the ready ginger tambuli and serve with hot rice...

Note : Any Tambuli should be eaten first . Its good starter also and helps you to cool your body and digest the food you eat easily. Tambuli can be made with any kind of edible leaves like Palak, Curry leaves and other leaves and also with pulp of pumpkin , mangalore southe ( cucumber) and padavala kai ( snake gourd ).

Serves : 2 to 3

Moong Daal and Lemon Rasam

2011-07-17T20:32:00.000-07:00

Moong Daal and Lemon Rasam is easy to make and can be eaten with rice or used as soup also .

Things Needed :
Moong Daal : 1/2 Cup
Green Chilly : 4 to 6
Curry Leaves : 2 Table spoons ( cut in to small )
Coriander Leaves : 2 Table spoons (cut in to small)
Ginger: 1 Table spoon( Grated ).
Lemon : 1 ( Medium sized).
Salt : to taste
Ghee : 1 Table spoon
Mustard Seeds: 1/2 Tea spoon
Urud Daal: 1/2 Tea spoon
Ingh : a pinch
Jeera: 1/2 Tea spoon
Turmeric powder: a pinch

Method :
Wash Moong Daal and cook with 1 cup of water. Cut green chillies , coriander leaves , curry leaves and keep it aside. Grate ginger and keep it aside.
Now keep a vessel on the fire . Put ghee and heat for 10 seconds. Put mustard seeds and urd daal . Let mustard spurt . Add jeera , curry leaves, green chillies and ingh. Add cooked moong daal and put 3 to 4 cups of water . Add salt , turmeric powder and grated ginger. Boil for 5 minutes. Put off the gas and add squeeze lemon to the rasam and add cut coriander leaves . Mix thoroughly and serve lemon rasam with hot rice or serve as soup.

Note : You can use Toor Daal instead of Moong Daal. ( Moong daal is healthy and cools your body). Can make it thick by not adding much water to the rasam. Can be used when You are not feeling well to increase the taste bud.

Serves :2

Rice - Cucumber Akki Rotti

2011-07-15T11:22:00.000-07:00

Rice Cucumber ( Manglore soute kai ) Rotti is good for break-fast and dinner too.
This kind of cucumbers grow mostly in Dakshina Kannada so its called Mangalore Soute and they also call as Bannada Soute...since it got yellow and green colour and it got the oval shape.

Things Needed :
Rice -: 2 cups
Cucumber : 1 ( medium size).
Coconut: 4 Table spoons.
Salt : to taste
Oil: 1/2 Cup

Method :
Wash and soak dosa rice for 2 to 3 hours . Wash and cut cucumber . Remove the outer skin before cutting . ( Remove the seeds and the inner part of the cucumber and throw it).
Now grind soaked rice ,coconut and cucumber into rava consistency. Add only the required water and grind. Replace the dough to a bowl.
Now heat a pan and spread 1 tea spoon of oil . Heat the pan and put one spoonful of the ground dough and spread. Sprinkle one more spoon of oil on the top and cover. Cook Rice cucumber Rotti for 2 minutes .Now turn roti to other side and cook for 1 minute. Repeat the same procedure and prepare the remaining rotties. Serve hot Rotti with ghee on the top and with coconut chutney , jaggery or Honey.
Note : Prepare Rotti on medium heat. Do not use lot of water while grinding . If the water is more keep the dough in a fridge for 10 minutes before use and remove the water.
Serves : 2 t0 3

Almond - Besan Burfy

2011-07-13T01:01:00.000-07:00

Almond -Besan ( Chenna Powder) Burfy is a sweet dish ...and you can munch it any time of the day.

Things Needed :
Almonds : 1 Cup.
Besan : 1 cup
Sugar : 2 Cups
Ghee : 1/2 Cup.
Cooking Oil : 1/2 Cup
Water 1/4 Cup
Milk : 1/2 cup

Method:
Soak Almonds in hot water for 10 minutes and remove the skin ( outer layer of Almond) . Grind the white almonds pods with little water. Roast chenna powder until the raw smell disappear.
Now add take a big pan . Add ground almonds, sugar, roasted chenna powder, ghee, milk and oil. Mix thoroughly and stir on low fire. Stir until it starts leaving the side. Stir for another 2 to 3 minutes and remove from the pan and spread it on a ghee spread plate. Cut according to your wish .
Note : Mix it thoroughly before placing the mixture on the fire . Prepare the burfi on low fire.

30 Pieces of burfi can be prepared...

Methi Leaves...and Potato Curry

2011-07-11T02:28:00.000-07:00

Methi Leaves and Potato curry can be eaten with Rice ,Chapatis , Dosa or Idli..

Things Needed :
Methi Leaves : 1 to 2 Bundles
Potato: 2 to 3
Coconut : 2 Table spoons
Coriander Seeds : 2 Tea spoons
Jeera : 1/4 Tea spoon
Red Chillies : 4 to 6
Mustard Seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Curry leaves : 4 to 6
Ingh : a pinch
Salt : to taste
Oil : 1 Tea spoon
Tamarind pulp: 1 Table Spoon
Turmeric powder : a pinch
Water : 2 cups.

Method : Wash and cut Methi leaves in to small. Wash potato and cut in to big pieces. ( Do not remove the skin ). Boil Methi and potatos in one cup of water until it cooked soft.
Now grind coriander seeds , jeera , red chillies and coconut with small quantity of water until it turns into paste. Remove from the jar.
Keep a pan on the fire and put oil and heat for 1 minute. Add mustard seeds and urud daal . Let the mustard seeds spurt . Now add curry leaves and ingh. Add boiled Methi leaves and potatoes. Add turmeric powder . salt and tamarind pulp. Mix well and boil for 3 to 4 minutes.
Add ground coconut mixture and boil for 5 minutes. Stir in between . Serve Methi -Potato curry with hot rice .
Note : Can add one tea spoon of rice (soak the rice for 10 minutes ) while grinding masala to get the thicker gravy. Can add 1 spoon of jaggery to the gravy while cooking . Adding 1 table spoon of ghee to the curry gives better taste. Can use Palak , Spinach and other edible leaves instead of Methi leaves.
Serves :3

Custard Beans and Toor Daal Curry.

2011-07-06T23:34:00.000-07:00

Custard Beans ( Chouli Kai or kodu or Ghori kaai ) Toor daal dry curry can be eaten with rice and chapatis.

Things Needed :

Custard Beans : 2 cups.( Cuts into small pieces).
Green Chilly : 5 ( medium hot chillies).
Ginger : a small piece
Salt : to taste
Toor Daal : 1/2 cup
Curry leaves : 2 to 3 table spoon ( cut 10 to 12 leaves in to small pieces).
Coriander leaves : 5 to 6 sticks
Oil ; 3 Table spoons
Mustard Seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Ingh :1/4 Tea spoon(powdered ).
Water : 1/2 cup
Jeera : 1/2 Tea spoon.
Turmeric Powder : a pinch
Coconut : 2 Table spoons.( Fresh Coconut).

Method :
Soak Toor Daal for 1 hour and drain away all the water . Now grind Tour Daal , 2 green chillies , ginger , jeera , some curry leaves and little coriander leaves together, adding very little water.It should be rava consistency. Remove from the jar and place in a bowl.

Wash custard beans and cut in to small pieces . Cut curry leaves , coriander leaves and green chillies. Keep them aside.
Now take a pan , keep on the fire and put oil and heat for 1o seconds. Add mustard seeds and urd daal . let the mustard spurt. Now add curry leaves and ingh , green chillies and cut custard beans .Add ground toor daal , turmeric powder and green chillies. Mix it thoroughly and cover the lid. Leave it for cooking on slow fire. Add little water if its necessary. Mix it once in while so that it does not get burnt until its cooked. Cook for 5 to 8 minutes. Add salt and mix it again. Add fresh coconut and coriander leaves and serve with hot rice...one spoon of fresh ghee on the top of rice.

Note: Toor Daal mixture can be steamed in pressure cooker for 5 to 8 minutes and then add it to the curry. ( you can steam this mixture on idli plates). So that you are sure about toor daal is cooked. And takes less time to prepare the curry. Other wise its a long process and it takes little more time to prepare.
Serves : 2

Masala Butter Milk.

2011-07-04T23:26:00.000-07:00

Masala Butter milk can be used during summer season ..or when You have stomach full food or served as Welcome drink too..

Things needed:
Curd ( Yogurt, Dahi in Hindi ): 1 cup
Salt : to taste
Coriander leaves : 1 tea spoon( cut in to pieces)
Green chilly :1
Ginger: a small piece
Ingh ( Asafotida) : 1 pinch
Lemon : 1 Tea spoon

Method :

Take a cup of curd and add 3 to 4 glasses of water, salt, ginger , green chilly , coriander leaves and Ingh and grind it nicely for 3 to 4 minutes. Now take a big bowl and sieve the ready butter milk . Add 1 tea spoon of lemon juice and serve butter milk .( Add an ice cube to each glass while serving if the weather is too hot).

Note : Can grind only curd and the above ingriendents and then add required water and mix well. Sieve is an option to remove the small parts which can not mix thoroughly in butter milk.
Adding green chilly is also an option. Can add mint leaves while grinding to get mint aroma.
Can sprinkle chat masala or jeera powder , to make it more tastier. Adding an icecube also an option. Can use black salt if you wish.

3 Servings

Bitter Guard Curry..

2011-07-04T01:39:00.000-07:00

Bitter Guard is a vegetable which is very bitter...but its good to eat at times and its good for health too. Bitter guard curry can be eaten with Rice or Chapatis and Pooris.

Things Needed :
Bitter Guard : 1(Medium sized )
Jaggary : 3 Table spoons
Salt :to taste
Rasam powder : 2 Tea spoons
Urud Daal : 1 Tea spoon
Channa Daal : 1 Tea spoon
Ingh ( Asafotida ) : a pinch
Coconut : 2 Table spoons
Tamarind : 2 table spoon pulp.
Mustard seeds : 1/2 tea spoon
Urd daal :1/2 tea spoon
Ginglly seeds : 1 Table spoon.
turmeric powder: a pinch
Oil : 1 Table spoon
Curry leaves : 6 to 8 leaves.
Coriander leaves : 2 to 3 sticks.

Method :
Cut Bitter guard into halves and remove the seeds and pulp completely and through it out.
Now cut the bitter guard in to small pieces . Put 1 tea spoon of salt and soak bitter guard pieces for 5 minutes and squeeze out the juice from the pieces .(It helps to reduce the bitter taste ). Keep the pieces in a plate.
Now take a pan and roast Channa daal, Ginglly seeds and Urd daal separately until its brown and add ingh and some curry leaves to it and fry for 1 minute and remove from the pan. Grind this mixture with rasam powder and coconut and grind it . Take a ball size of tamarind and soak it in hot water for 5 minutes and squeeze out the pulp and keep the pulp in a small bowl or cup.

Now keep a pan and add oil . Heat for 1 minute and add mustard seeds and urd daal . Let it spurt . Add curry leaves and cut bitter guard pieces which is kept in a plate . Fry thoroughly and add tamarind pulp and little water . Add salt , turmeric and jaggery . Let it boil nicely for 5 minutes. Now add ground mixture and mix well. Leave it for cooking for 5 minutes . Add cut coriander leaves. Serve this curry with Chapatis...or rice.

Note : Fry thoroughly the pieces of bitter guard so that the bitterness in the vegetables will decrees. keeping the pieces in the salt for 5 minutes is also reduces the bitterness . Can add more jaggery if you like sweet taste.

Rasam powder Recipe : Roast 1/4 tea spoon of Methi seeds (Mentyam ) , 2 tea spoons of Coriander seeds 4to 6 red chillies and 1/4 spoon of jeera one by one and dry grind together and powder it . Can add curry leaves and a pinch of ingh ..while roasting . so that it gives a better taste.

2 to 3 servings.

Maida Kodubale

2011-06-30T22:42:00.000-07:00

Maida( Bread making flour ) Kodubale is a snack and can be eaten at any time of the day. ( Maida is a refined flour from wheat).

Ingredients:
Maida : 2 cups.
Red Chilly Powder) : 2 Tea spoons.
Gingly Seeds: 1 Table spoon.
Salt : to taste.
Jeera: 1 Tea spoon.
Ingh : a pinch
Water : 1/2 cup
Oil: 2 cups ( To fry kodubale).

Method: Keep Maida flour in a bowl and steam for 5 to 8 minutes in a pressure cooker. ( without adding water to maida flour). Leave it for cooling.
Now take a bowl and put steamed maida and make powder if it has turned hard pieces or balls .
Add salt, jeera , gingly( till) seeds and thoroughly powdered Maida. Mix using the require water until it turns into thick dough.( Be careful while adding the water. The dough should not be watery). Divide the dough in to small balls. Roll the ball in hand to make a long string. Bring both the ends together and patch it together. Do same with remaining balls. Arrange it in a plate.
Now Keep a frying pan on the fire . Put oil and heat. Fry Kodubales on low flame so it turns in to crispy. Fry on both sides of the kodubale and remove from the oil and serve hot kodubales with hot tea or coffee or soft drinks.

Note : Put water to the pressure cooker and place a bowl and then keep the maida filled bowl on the top. Or you can even tie Maida flour in a plane cloth and place that in a top bowl. The sticky feeling should not be there while mixing the flour with water. Do not add any oil or ghee to the mixture. Plain flour and the remaining ingredients should be mixed thoroughly to prepare the dough. Bale means bangle. So the kodubale shape will be like bangles. Do not make it very thin or thick kodubales. Thin kodubales may burn quickly and the thick ones will not be cooked proper and it won't become crispy. Can fry 4 to 6 kodubales at time. You can prepare your wished size of kodubales. Keep them in a airtight box so that it remains crispy for at least one week.
20 to 25 normal size kodubales can be made.

Biscuit Pudding

2011-06-27T03:27:00.000-07:00

Biscuit Pudding is a sweet dish and is very good to have after dinner as desert. This recipe will be very easy to make . I saw this recipe in a t.v show and thought it will be useful for some at least.

Things Needed :

Glucose biscuits : 1 pack
Butter : 100 Grams
Icing sugar : 100 Grams
Coco Powder : 2 Table spoons
Mixed nuts : 2 to 3 table spoons.( Cashew and Almond nuts can be cut into small pieces).

Method : In a bowl mix icing sugar, coco powder and butter and beat in a spoon or eggbeater until its soft. Now arrange glucose biscuits in a plate or bowl.( 4 biscuits in each step) . Apply one spoon of butter and sugar mixture the top of biscuits and spread evenly. Put some nuts mixture on the top and press slightly . Keep another layer of biscuits and apply the mixture and nuts again. Repeat this up to 4 layers and then apply the mixture and cover the biscuits from all sides. Keep this in a freezer for half an hour. Cut this pudding according to your wish and serve. You can also serve with a scoop of Vanila ice cream.

Note : Do not add any water or milk while mixing. Can dip the biscuit ( just before placing) in light coffee decoction , so that it gives coffee flavour. ( just dip and take it out, do not allow the biscuit to be soften). No need to add any essence since coco gives the chocolate flavour. You can powder the nuts lightly instead of cutting . Roasting of nuts gives better taste. ( no need to add ghee or butter to roast the nuts).

Sercves: 3

CABBAGE CHUTNEY

2011-06-15T10:13:00.000-07:00

Cabbage chutney is a side dish and this chutney goes well with Hot Plain rice, chapati and poori

Things Needed :

Cabbage : 1 Small sized ( half of the medium sized cabbage).

Green chillies : 3 to 4

Coconut : 1 cup ( Use freshly grated coconut ).

Coriander seeds : 1/4 tea spoon

Curry leaves : 5 to 6 leaves

Salt : to taste

Tamarind pulp : 1 table spoon
Mustard seeds : 1/2 tea spoon

Urd Daal : 1/2 tea spoon

Oil : 1 Tea spoon

Ingh : a pinch

Water : 1/2 cup

Method :

Wash and cut cabbage into small pieces and cook nicely for 5 to 10 minutes in 1/2 cup water. Add coriander seeds while cooking. Let it cool after cooked. Now mix coconut , cooked cabbage, tamarind pulp, salt , green chillies and ingh and grind until it turns into fine paste. Remove the chutney from the jar and pour it to a bowl.

Now keep a pan and put oil to heat . Add mustard seeds and urd daal . Let mustard spurt. Add curry leaves and a pinch of ingh and pour this to ground cabbage chutney. Serve chutney with hot rice and a spoon of ghee or with chapatis.

Note : See that cabbage cooks nicely . Add chillies according to your taste. Cool cooked cabbage before grinding. Fresh coconut must be used to get good taste.

Serves 2 to 3

PADAVALA KAI ( SNAKE GUARD ) PALYA

2011-06-14T23:56:00.000-07:00

Padavala Kai palya is a curry and can be eaten with chapati , poori or with rice also.

Things Needed :

Padavala Kai : 1 ( medium sized )

Coconut : 2 Table spoons

Red chilly : 2 to 3

Mustard Seeds : 2 spoons

Curry leaves : 5 to 6

Coriander Leaves : 2 sticks

Jaggery : 1 Table spoon .( optional ).

Salt : to taste

Water : 1/2 cup

Oil : 1 table spoon

Urd daal : 1/2 tea spoon

Turmeric powder : a pinch

Method :

Wash and cut padavala kai into small pieces and keep it aside. Dry grind 1 tea spoon of mustard seeds and red chillies together and keep it aside.

Now keep a pan on the fire . Put oil and heat for 1 minute. Add 1 spoon of mustard seeds and urd daal . Let it spurt and then add curry leaves and padavala kai and then fry for 2 minutes nicely . Add turmeric powder and water . Mix well and allow it to boil on medium heat. ( Let it boil nicely until the pieces are soft). Now add salt and ground coconut and jaggery and mix thoroughly. Let all the water from the curry dry up. Remove from the fire and pour it to a bowl and add coriander leaves . Serve Padaval kai Palya with hot rice or chapatis.

Note : The vegetable should be boiled until its soft. Can add water if required. Add coconut mixture when the water dries up completely from the cooked vegetable so that palya taste better. Adding jaggery is an optional. Add a spoon of fresh ghee ..to make it more tasty.

Serves : 2 to 3

COCONUT SWEET CHUTNEY.

2011-06-14T23:44:00.000-07:00

Coconut sweet chutney is a side dish ..can have with Dosa , idli, , Neeru dosasa , chapati or poori.

Things Needed :

Coconut : 1 cup. ( fresh and grated ).

Jaggery : 2 table spoon .( powdered )
Cardamom : 1 or 2

Salt : a pinch

Water : 1/4 cup

Method :

Powder the cardamom . Now put coconut , jaggery, salt and water in to mixi jar and grind nicely till paste. Remove the chutney from the jar to a bowl and serve with dosa or idli .

Note : Add water accordingly . The chutney should be thick . You can add sugar instead of jaggery.

Serves : 2

Tomato Chutney

2011-05-20T02:07:00.002-07:00

Tomato chutney goes well with Idlis , Dosa, Chapati and even with bread.

Things Needed"

Tomatoes : 3 (Medium sized )

Onions : 4

Green chillies : 3 to 4

Curry Leaves : 5 to 6

Coriander Leaves : 2 to 3 sticks

Salt : to taste

Oil : 1 Tea spoon

Urud Dall : 1 Tea spoon

Ginger : a small Piece

Method :

Cut tomatoes, onions , green chillies, ginger and coriander leaves in to small pieces.

Keep a pan on the fire. Put oil and urud daal . Fry until it turns light brown. Now add curry leaves and fry for 5 seconds and add cut onions and fry until it turns brown . Now add tomatoes, chillies and ginger and fry for 2 minutes. Let it cook for 2 to 3 minutes. Now add salt and coriander leaves and mix well. Remove from the pan and let it cool. Grind this mixture in a mixi without adding water nicely. Pour ground chutney to a bowl and serve with idlis, dosas or chapatis or can spread on bread instead of jam,

Note : Fry onions nicely on low flame and then add the tomatoes. Strictly no water should be used while grinding or to the ground mixture. You can keep this chutney in the refrigerator and make use of it for one week. You can also add spurt mustard and ingh to this chutney to more tasteful.

Serves :3

Green Chilly Pakoda.

2011-05-18T11:32:00.000-07:00

Special Green chillies are available for making Pakodas. These pakodas are nice to have with Tea or coffee at any time of the day.

Things Needed :

Green chillies : 5 to 6

Gram flour ( Channa flour ) : 1 cup

Chilly powder : 1/2 tea spoon

jeera : 1/2 tea spoon

Salt :to taste

Oil : 1 cup

Water: 1/4 cup

Method :
Take a bowl . Add channa flour , salt, red chilly powder and jeera. Mix well thoroughly . Now add required water and prepare dough . It should be idly batter consistency. keep aside.

Now cut each chilly strait in the middle horizontally. Take away the seeds inside in them, and keep it aside.

Keep a pan on the fire. Add oil and heat. Take the cut green chilly one by one and dip it into the channa batter and fry them until golden brown and remove from the oil . Fry all the chillies and serve them with tomato sauce or Mundakki Oggarane .

Note : Do not cut the top of chilly as it is easy to hold and dip in the batter. You can also fill the chilly with rasam powder or methi powder mixture and then dip in the batter then fry in oil.

Serves 3

Mundakki Oggarane.

2011-05-18T11:13:00.000-07:00

Mundakki (Fluffy beaten rice ) oggarane is also a chat and you can have it for break fast and as snack in the evening too.

Things Needed :

Mundakki : 2 to 3 cups

Onions : 2 to 3

Green chillies : 3

Curry leaves : 5 to 6

Coconut : 2 Table spoons

Coriander leaves : 2 sticks

Channa nuts( Huri kadale in kannada or pottu kadale in Tamil and Malayalam ). : 2 to 3 Table spoons

Salt :to taste.

Ground Nuts : 2 Tea spoons

Oil : 2 Table spoons

Urd daa: 1/2 tea spoon

Mustard seeds : 1/2 tea spoon.

Method :

Cut green chillies and onions in to small pieces . Dry grind channa nuts in to powder and keep it aside.

Keep a pan on the fire. Put oil and heat. Add mustard seeds and urd daal . let it spurt . Add ground nuts fry a little .Add curry leaves . Add cut onions and green chillies . Fry for two minutes and wash Mundakki (Puri ) and squeeze out the water from it and add it to the onion and fry thoroughly . Add salt and mix well . Add coconut and powdered channa and mix well . Add cut coriander leaves and serve Mundakki oggarane with Hot Green chilly pakoda..

Note : You need to wash Mundakki just before adding to the fried onions. Do not soak Mundakki in water for a long time..

Serves: 2

Mandakki ..Chat ( Puri -Chat)

2011-05-18T10:53:00.000-07:00

Mandakki is beaten rice ( Its fluffy and called puri in kannada ) . Mandakki or Mundakki chat is nice eat in the evenings...

Things Needed :

Mandakki : 2 cups.

Onions : 2 ( Medium sized)

Coconut : 2 Table spoons ( fresh and grated )

Green chilly : 2

Çoriander seeds : 1 Tea spoon :

Jeera : 1/2 Tea spoon

Salt : to taste

Oil : 2 to 3 Tea spoons.

Coriander leaves

Method :

Cut onions in to small pieces and keep it aside.

Dry grind green chilies , coriander seeds and jeera and keep it aside.

Now take a big bowl put cut onions , oil, salt and ground chilly spices ..mix well and add Mundakki and mix thoroughly. Add coconut and coriander leaves on the top and serve ..

It should be eaten immediately .

Note : You can add Rasam powder instead of coriander seeds and jeera.. Can add grated carrots and boiled peas on the top and serve with fried semiya...

Serves 2 to 3

Dates - Coconut Holige

2011-04-05T07:39:00.000-07:00

Dates Coconut Holige is a sweet dish and you can have them at any time of the day..

Things Needed..:

Coconut : 2 cups.

Dates: 1 cup..( cut or smashed )

Jaggery : 1 1/2 cups ( grated or powdered)

Cardamom : 1/2 Tea spoon ( powdered )

Thin Rava ( Chiroti Rava ) : 2 cups ( Rava is called as Samolina also )

Oil : 1 cup

Salt : a pinch

water : 1/2 cup

Puppy seeds : 1 Table spoon

Method :

Mix Rava ( Samolina ) salt and two table spoons of oil together nicely. Add required water and prepare dough . ( chapati dough ). Pour 1 more table spoon of oil on the top of the dough and keep it for 2 to 3 hours.

Dry grind coconut and dates together adding cardamom seeds nicely making it to a thick paste. ( do not add water).

Keep a pan on the fire . Add jaggery , ground coconut and dates mixture . Mix thoroughly until it thickens .. Add Puppy seeds and mix well and remove from pan.( Do it on low flame ). Leave it for cooling.

Now take the rava dough and divide in to balls. Spread each ball in the hand and place a spoon full of coconut mixture inside and close it . ( bind like a ball ). Do the rest same way .

Now keep a tava on the fire . Take a stuffed rava ball and roll it in a roller into chapatis. Cook it on low flame on the tava on both sides ..Sprinkle oil if needed . Do the rest same way and cook Holiges .

Serve holige with ghee...

Note : Mixing coconut, dates and jaggery should be done on low flame. Mix it until it is thick enough to make small balls. Add a little bit of poppy seeds on the holige after rolling . It gives a nice taste.

10 to 12 Holiges can be made...

Snake Guard ( Paduvala Kai ) sweet Curry..

2011-03-24T02:17:00.000-07:00

Snake guard sweet curry is good to eat with rice , chapatis or pooris , Dosas and idlies. Snake guard is called Paduvala kai in Kannada.

Things Needed :

Snake guard : 1 ( Medium size )

Coconut : 4 Table spoons. ( Fresh and grated)

Jaggery : 2 Table spoons (grated or powdered)

Salt : to taste

Ghee: 1 Table spoon.

Mustard seeds : 1/2 Tea spoon

Urd Daal 1/2 tea spoon

Curry Leaves : 4 to 6

Red chillies : 2 to 3

Water : Required..

Method:

Wash and cut Snake Guard in to small pieces and boil nicely. Grind coconut nicely with little water and keep it aside.

Now take a pan and keep it on the fire. Put a table spoon of ghee and add mustard seeds , red chillies and urd daal. Let it sprut. add curry leaves, boiled vegetables and ground coconut paste and jaggery . Add salt and mix well. Let it boil for 3 to 4 minutes. Now You can add the remaining ghee and put of the gas. Sweet curry is ready to serve.

Note: Boil the vegetables nicely. Can add haladi if you wish... Do not over fry the ghee much.. It gives a burnt smell.

2 to 3 servings..

Method:

Cut

.Raagi Rotti

2011-03-18T11:14:00.000-07:00

Raagi Rotti is made of Raagi ( one of the main cereal ) and can be eaten for break fast , lunch or dinner.

Ingredients :

Raagi powder - one cup

Onion - 2 medium sized

Green chillies - 2

Ginger - a small piece

Coconut- 2 Table spoons ( grated).

Salt : to taste

Oil: 2 to 3 table spoons.

Curry leaves - 4 to 6

Coriander leaves -2 to 3 sticks

Water - Required.

Method :

Cut onions , curry leaves, coriander leaves and green chillies in to small and keep it aside.

Take a bowl and put Raagi powder and put 1/2 cup of boiled water on the top and close it for 5 minutes. Add coconut and onions and remaining things . Add salt and mix thoroughly.

Add water if required.

Keep a tava and put 1 tea spoon of oil and spread that . Take a ball of raagi mixture and just spread it with wet hand . Put 1 spoon of oil on the top and cover with lid and cook for 2 minutes. Turn the rotti and cook again. Let it cook on medium flame. Repeat the same to do remaining dough. Serve Raagi rotti with ghee or butter and coconut chutney.

Note : Add only required water so that you can spread it well on the tava. You can use two tavas to prepare the rottis. ( Spread a spoon of oil on the tava and then wet your hand and spread the dough and then keep it on the fire). Or you can spread the dough straight on the tava which is already on the fire. ( Keep the flame very low while spreading the dough ).

4 to 6 Raagi rottis can be made.

Palak - Curd ( Yogurt). Raitha..

2011-03-18T10:57:00.001-07:00

Palak - Curd Raitha is a gravy ..and can be eaten with Rice , Chapatis and Pooris.

Things Needed :

Palak leaves -1 small bundle

Yogurt - 1 cup

Green chillies - 2 to 3

Salt : to taste

Ingh ( Asafoetida ) - a pinch

Curry leaves - 4 to 6 leaves.

Oil - 1 tea spoon

Mustard seeds : 1/2 tea spoon

Urd daal _ 1/2 tea spoon.

Method :

Wash and cut palak leaves in to small pieces . Cut green chillies and curry leaves.

Now take a pan . Keep it on a fire and put oil . Heat it for 10 seconds . Add mustard seeds and urd daal . Let it spurt. Add curry leaves and green chillies . Add cut palak leaves and mix well.

Fry it for 4 to 5 minutes . (until it cooks ). Add salt and stir . Now put off the gas and pour the cooked palak to a bowl. Add curd and mix thoroughly. Serve with chapatis or pooris . It can be served as one of the side dish with rice too..

Note : You can add cut onions also . First fry onions and then add palak leaves . Adding thick curd gives a better taste. Adding cut coriander leaves also gives better aroma. Can add cut onions to the dish just before serving.

2 Servings.

Potato ( Aloo ) Palya. ( Curry )

2011-03-11T09:52:00.000-08:00

Potato dry curry or palya is easy to make and can be eaten with Dosa , Porries and Chapatis.

Things Needed :

Potatoes : 4 to 6 Medium Sized.

Onions : 3 to 4.

Green Chillies : 3 to 4.

Curry Leaves _ 5 to 6.

Coriander Leaves : 2 to 3 sticks.

Ginger _ a piece.

Salt : to taste.

Water : required.

Oil : 2 Table spoons.

Mustard seeds : 1/2 Tea spoon.

Urd Dal : 1/2 Tea spoon.

Jeera 1/4 Tea spoon.

Turmeric : a pinch.

Method :

Boil potatoes in a pressure cooker in 1 cup of water , for about 8 to 10 Minutes and leave it for cooling. Cut onions, ginger, green chillies and coriander leaves and keep it aside.

Remove the skin of the boiled potatoes , cut into small pieces or smash them nicely and keep it aside.

Take a pan and keep it on the fire. Add oil and heat it for 1o seconds. Add mustard seeds and urd daal and let it spurt. Add jeera , cut green chillies and curry leaves . Add cut onions and fry in that oil for 2 minutes . Add 1/4 cup of water and let it boil for 2 to 3 minutes. Add turmeric and salt to it. Add smashed ( or cut in to small piece ) potatoes and mix thoroughly. Cook for 2 minutes on slow flame..See that it will not get burnt. Add coriander leaves and serve Potato Curry with hot dosas or Pooris.

Note : Boil potatoes nicely so that it will be soft and mixes well with onion. Do not add too much of water when cooking the onions. No need to add too much of oil while frying onions. You can also add peas . ( Boil peas and add while adding potatoes).

2 to 3 servings.

CHAPATI AND SAAGU.

2011-03-08T10:44:00.000-08:00

Chapatis are called Indian bread and you can have them for break fast , lunch or dinner. Chapatis are normally made of wheat flour .

Ingredients :

Wheat flour -1 cup

Water - required.(to make soft dough)

Salt - a pinch

Oil - 5 to 6 Table spoons.

Method :

Mix wheat, salt and 2 tea spoons of oil well. Add water while mixing . The dough should be soft and should be able to make balls ( not too watery) . Keep it for at least 30 minutes before making chapatis.

Now divide dough in to balls . keep little wheat flour to rub on the chapati while rolling .Keep a pan on the fire. Roll the chapati dough in a roller and cook on the pan . You can turn them and cook on the other side. Now add oil on the top ..so that chapatis will come out nicely. Roll them one by one and cook them .

Note . The chapati dough should not be so thick (Chaptis will be hard) or watery ..You can not roll the chapati if it is too watery. Cook chapatis on medium flame. Adding oil is optional.

Saagu.

Saagu is nothing but vegetable curry. You can add vegetables like carrots , peas and potatoes.

Things Needed :

Vegetables : 1 cup ( cut vegetables ).

Green chillies : 2 to 3

Chenna Seeds : 2 Table spoons . ( Called Huri kadale.. in Kannada , Pottu kadale in Tamil and Chenna in Hindi).

Coconut : 2 Table spoons (Grated ).

Salt : to taste.

Ginger : 1/2 inch

Coriander Leaves : 3 Sticks.

Cloves : 3

Dalchinni ( cineman ) - small piece

Method :

Cook vegetables and keep it aside. Now grind coconut, green chillies, coriander leaves, ginger cloves, cinemam, chenna seeds with little water.

Take a deep pan and mix cooked vegetables and ground paste and cook for 5 minutes . Add salt and mix it well. Let it cook on low flame . Mix in between so that it does not get burnt. Add a spoon of butter or ghee and serve with hot chapatis.

Note : Adding tomatoes or lemon is optional . You can also beans, onions to this curry. Add required water while cooking. It should be like a curry consistency .

Capsicum Fry..

2011-01-26T09:57:00.000-08:00

Capsicum Fry is a dry curry and can be eaten with rice or chapatis.

Things Needed.:

Capsicum : 2 ( Medium Size )

Oil : 2 Table Spoon

Rasam powder : 2 Tea spoon

Salt : to taste

Mustard seeds : 1/2 Tea spoon

Urd Daal 1/2 Tea spoon

Jeera : 1/4 Tea spoon

Coconut : 1 Table spoon ( Fresh . grated )

Curry leaves : 4 to 6

Coriander leaves : 2 sticks

Ingh or asafatodia : a pinch

Turmeric : a pinch

Method :

Wash and cut capsicum in to small pieces. and keep it aside. Cut coriander leaves and keep it aside.

Now take a pan and keep on fire . Put oil and heat for 2 seconds. Add mustard seeds and urd daal . Let it spurt. Add jeera and ingh and curry leaves to it . Add cut capsicum and fry nicely. Add turmeric , salt and Rasam powder and then fry nicely for at least 5 to 6 minutes. Now add coconut and coriander leaves and put off the gas. Capsicum fry is ready to serve.

Note : Fry capsicum on low flame so that it cooks nicely. Add little jaggery to it give better taste.

Can add onions to the fry . Fry cut onions in the beginning and then add cut capsicum. It gives different taste. Can add 1/2 tea spoon of lemon juice.

serves 2

Sorekai Pappu ( Dall with Sorekai )

2011-01-18T10:55:00.000-08:00

Sorekai Pappu is a curry and can be eaten with dosa, idlies , chapaati , poori and rice .

Ingredients:

Toor Daal or Moong Daal : 1/2 cup.

Sorekai : 2 cups .( Cut according to your wish).

Green chillies : 4 to 6

Corianer Leaves : 3 to 4 sticks.

Curry leaves : 6 to 8 leaves.

Oil or Ghee : 1 Table spoon .

Mustard Seeds : 1/2 Tea spoon.

Urd Daal : 1/4 Tea spoon.

Jeera : 1/4 Tea spoon.

Ingh ( Asafatodia ) : a pinch .

Ginger : small piece

Salt : To taste .

Water : According to the requirement.

Hladi or Turmeric : a pinch

Method :

Wash toor daal , add a cup of water and Pressure cook 6 to 8 minutes . Cook sorkai separately and keep them aside...Cut Green chillies and ginger in to small pieces.

Now keep a pan or vessel on fire. Put ghee or oil and heat for 2 seconds. Add mustard seeds and urd daal . let it spurt. Add jeera, green chillies and curry leaves. Add ingh and put cooked daal and sorekai pieces . Add Turmeric and salt and bring it for boiling . let it boil properly for at least 3 to 4 minutes. Add water if required, now add coriander leaves and serve hot Sorekai Pappu with idlies , chapatis pooris or Rice..

Note : You can use garlic pods if you want. Add garlic while mustard seeds are spurting and fry nicely . it gives good aroma and different taste too. Can add lemon juice just before serving .. ( 1/2 lemon juice ) . You can also add cut onions and tomatoes .Add them with ginger and fry them nicely .

3 to 4 servings.

Sweet Potato Palya or Dry curry

2011-01-18T10:40:00.000-08:00

Sweet potato curry can be eaten with rice or chapatis and pooris.

Things Needed :

Sweet potatoes : 2 to 3

Green chillies : 2 to 3

Oil : 2 Table spoons

Salt : to taste

Curry Leaves : 4 to 6

Coriander Leaves : 2 sticks

Mustard seeds : 1/2 table spoon

Jeera : 1/4 table spoon

Urd daal : 1/2 table spoon

Ingh : a pinch

Coconut : fresh and grated : 2 table spoons.

Method : Wash and boil sweet potatoes and leave it for cooling . Remove the skin and cut into small pieces. Cut green chillies and coriander leaves .

Keep a pan on the fire and heat . Put oil and heat. Add mustard seeds and urd daal . Let mustard seeds spurt . Add jeera, ingh and curry leave and cut chillies. Add boiled sweet potatoes and stir well . Add salt and coriander seeds . Add coconut and stir. Now serve sweet potato curry with chapatis or pooris.

Note :

You can boil sweet potatoes in the pressure cooker. ( do not cook for a long time ). Adding coconut is your choice. Can use red chilly powder instead of green chillies. Can add cut ginger while cooking .

4 servings.

SOREKAI PAYASA..( KHEER )

2011-01-18T10:18:00.000-08:00

Sorekai (Long Doodi ) Kheer is a sweet dish and good to have after food or in the evening instead of tea or coffee also.

Things Needed .

Sorekai ( Doodi) Pieces : 2 cups.

Jagery : 1 Cup.

Water : 1/2 cup

Cashew Nuts : 6 to 8

Almonds : 5 to 6

Coconut : 1/2 cup.

Cardamom : 4 to 6 seeds.

Ghee : 1 table spoon.

Method : Wash and cut Sorekai in to small pieces. ( Remove the skin ) . Boil and cook for 5 to 6 minutes and keep it aside. Powder cardamom and keep it aside .

Grind coconut and almonds together in to a paste and remove from the jar.

Now keep a vessel on the fire..and put ghee . Heat for 2 seconds and fry cashew nuts for 2 seconds add cooked sorekai pieces and jaggery and cook for some time . Let jaggery melt completely. Add little water if necessary . Now add ground coconut paste and cardamom and. mix well and bring it to boil for 3 to 4 minutes. Sorekai Payasa is ready to serve.

Note : Adding ghee is purely your option. ( Can just add cashew pieces while kheer is boiling).

Can add a spoonful of raw rice instead of Almonds. ( Soak rice at least 1 hour before grinding with coconut).Can Add Kesar ( saffron) to Kheer at the end . ( Soak 2 to three pieces in hot milk so that will melt and leave colour ).

Servings : 3 to 4 cups of kheer can be prepared.

COCONUT RICE VADA..

2011-01-05T07:13:00.000-08:00

Coconut Rice vada is a snack and good to have with tea.

Things Needed:

Coconut : 1 cup ( fresh and grated )
Rice powder : 2 cups
Green Chillies : 2 to 3
Ginger : a small piece
salt : to taste
Oil : 1 cup
Jeera : 1/2 Tea spoon
Water : 1/4 cup

Method :

Grind coconut, chillies and ginger adding little water. Grind to a paste and remove from the grinder. Add rice powder and jeera and salt to it. keep it aside.

Now keep oil in a frying pan on the gas and heat. Take a small amount of dough and flatten on your palm or on a plastic paper. Fry them one by one until brown on both side . Serve with ketcup or coconut chutney...

Note : the dough should be little thick..so that u can flatten the vadas easily. Fry them on low flame one by one ..better to
serve when vadas are hot. It taste yemmy too.

20 Vadas can be prepared.

POTATO POHA ( POTAOTO AWALAKKI )

2010-09-27T23:01:00.000-07:00

Potato Poha is good to have for breakfast or as evening snack.

Things Needed :

Thick Poha: 1 cup

Potato : 2 ( Medium sized)

Green chilly : 2

Coriander leaves : 3 to 4 sticks

Curry leaves : 5 to 6

Salt : to taste

water : 1/4 cup

Oil : 2 table spoons

Mustard seeds : 1/2 Tea spoon

Urd Daal : 1/2 Tea spoon

Channa Daal : 1/2 Tea spoon ( optional )

Lemon : 1/2 Portion or Tamarind pulp : 1 Tea spoon

Coconut : 2 to 3 Table spoons.( fresh grated )

Turmeric powder : A pinch

Method :

Wash Poha nicely and remove all the water . Take a bowl and place Poha and add 1/4 cup of fresh water. ( add tamarind pulp) and keep it aside.

Cut Potatoes and green chillies in to small pieces. Cut coriander leaves . Keep it aside.

Now keep a pan on the fire and put oil and heat. Add mustard seeds, urd daal and channa daal.

let mustard seeds sprut. Add curry leaves and green chillies . Add cut potatoes and fry in that oil. Let it become soft . Add Poha which is soaked with water. Add salt and mix well . Add turmeric powder and fresh coconut and cut coriander leaves . Mix well and serve hot Potato Poha with cup of curd.

Note : Must use thicker poha to prepare this dish.

Adding channa daal and fresh coconut is optional..Can add onions.( Before adding potatoes. Potato can be chopped in bigger size and boiled before adding since boiled potatoes will not consume time to cook later on ).

Serves : 2

Rice pudding .( Gudaanna ; Sweet Rice).

2010-09-27T06:23:00.000-07:00

Rice Pudding is a sweet item and you can eat along with your lunch or dinner. This particular Rice Pudding is normally done to serve as prasaadam during Navaraatri Festival .

Things Needed....

Rice : 1 cup

jaggery : 1/2 cup

Coconut : 2 Table Spoon

Ghee : 2 to 3 Table Spoon

Salt : a pinch

Milk : 1/2 cup

Dry fruits : 2 Table spoon ( Cashew nuts , dry grapes( raisasns ) , almonds and dry dates. ( cut in to small pieces )

Cardamum : ( yalakki ) : 4 to 6 seeds .( Remove the skin and powder the seeds ).

Method:

Wash rice nicely and cook adding 2 cups of water and 1/2 cup of milk together. Keep it aside.

Now take a pan and heat 1/2 a spoon of ghee. Roast dry fruits till golden brown and remove from the pan. Add jaggery to the pan and put little water . Let the jaggery melt ...Add cooked

rice and mix it thoroughly. Let it boil together for 2 minutes. Add remained ghee and coconut and stir well. Put off the gas. Add cardamum and mix thoroughly..and pour it to the bowl.

Rice pudding is ready to serve..Serve it with little ghee on the top.

Note: Cook the rice pudding on low fire. After mixing the jaggery not to cook for a long time

since it becomes to thick and hard. Adding more ghee gives better taste.

Serves 4 to 6

Green Chiily Pooris

2010-09-13T07:35:00.001-07:00

Green Chilly Pooris can be eaten for breakfast or as snack with Tea.
Ingredients :
Wheat flour : 1 cup
Green chillies : 2
Ginger : A small piece
Jeera : 1/2 Tea spoon
Coriander leaves : 2 sticks.
Salt : to taste
Oil : 1 cup
Water : 1/4 cup
Method :
Mix wheat flour , salt and one spoon of oil thoroughly. Grind green chillies , ginger , jeera and coriander leaves with required water. Remove from the jar and mix this with wheat flour. Prepare the chapati dough and keep aside.
Now keep a frying pan and put oil and heat . Take the prepared dough and make small balls and roll and flatten them . Fry pooris one by one in hot oil and serve hot poories with curd or ketchup.
Note : Add only required water and prepare thick dough. If its becomes too soft it may absorb more oil. Can use plain flour instead of wheat flour..it taste better but not healthy. Can add Spinach or Palak leaves with green chillies while grinding. ( wash the leaves and dry it before using )
Serves :2

Simple Cucumber Saasive.(Mustard ) Pachadi.

2010-09-13T06:33:00.000-07:00

Saasive Pachidi is good to eat with Plain Rice and also with Chapat
Ingredients :
Cucumber : 1( Medium size )
Mustard Seeds 1 tea spoon
Red chilly : 2
Fresh Coconut : 2 Table spoons
Salt :to taste
oil :1/2 tea spoon
Urd Daal : 1/2 tea spoon
Ingh : a pinch
Curry leaves : 4 to 6
Yougart : 2 Table Spoon

Method :
Grate cucumber and keep it aside. Grind 1/2 table spoon mustard seeds, red chillies and coconut together as paste and put it in a bowl. Add grated cucumber and salt to it. Add yogurt . Keep a small pan on the fire . Heat oil and add remaining mustard seeds and urd daal . Let it sprut. Add curry leaves and ingh to it and add this to cucumber yogurt mix thoroughly and serve with rice.
Note : Try to grate the cucumber at last to keep freshness. Add to yogurt mixture just before serving. Can use green chillies instead of red chillies. Can add onions also to the mixture.
2 servings.

Capsicum and Coconut Chutney

2010-08-06T12:10:00.000-07:00

Capsicum and Coconut Chutney...goes very well with any kind of Idlies ..dosas..and fried items.

Things Needed. :

Coconut : 2 table spoons

Capsicum - 1

Green Chillies - 2

Curry Leaves - 2 to 4 leaves

Salt - To Taste.

Oil - 1 Table spoon

Musard Seeds - 1/4 tea spoon

Urd Dal - 1/4 Tea Spoon

Method :

Cut Capsicum in to small pieces and keep it aside.

Keep a pan on the stove. Add a teaspoon of any cooking oil and add mustard seeds and urd dal to it . Let it spurt . Add curry leaves , capsicum and green chillies and fry it for 3 to 4 minutes . add coconut and fry for 1 minute. Remove the fried mixture from the pan . Add salt and grind when it coool down . Add very little water while grinding.. When it turns in to smooth paste remove from the grinder. Capsicum - Coconut Chutney is ready to serve.

Note: Fry all the ingredients on slow flame .

Vadaape..

2010-08-06T11:45:00.000-07:00

Vadaape..can be eaten as breakfast or snack..

It is prepared normally during the winter or Rainy Season....in...some part of Karnataka...( Mostly In Malenaadu...).

Things Needed..

Rice Powder : 1 Cup

Onion..2 ( Medium)

Green chilly : 2

Coconut- 2 Table spoons..( Fresh - grated )

Curry Leaves- 6 to 8 leaves.

Coriander leaves.- 2 to 3 sticks (finely chopped)

Salt: to taste

Oil : to Fry ( One cup )

Curd - 2 Table spoons

Method :

Cut onion, green chillies and coriander leaves in to small pieces.

Mix Rice powder, salt, cut onions, green chillies, coriander leaves and curry leaves . Add curd to this mixture and kneed it thoroughly.. Mix the dough . ( thicker than chapati dough.. ). Keep it aside.

Now take a frying pan and keep it on the stove and add oil.. Take a handful of mixed dough and pat it on your palm like vada ..(or use foil.. or banana leaf ) and fry it in heated oil (Fry one Vadaape at time ). fry it on both sides and remove from oil... fry them one by one..and serve Hot Vadaape with coconut chutney or ketchup..

Note._ Mix the dough thicker so that it does not take much oil while frying.. Also fry on medium heat..

6 to 8 Vadaapes can be made.

Almond Chikki

2010-03-02T20:16:00.000-08:00

Almond Chikki ( Piece ) is tasty its nice to munch any time of the day.

Things needed..

Almonds :!1 cup

Sugar : 1/3 of the cup

Ghee 1 Tea sp

Method :

Dry grind almonds ( As it is.) like rava) and keep it aside. Apply ghee to the plate and keep it aside.

Now take a pan and put sugar..stir until it melts..( No need to add water) when it turns brown add powdered almond and stir. Stir and mix the mixture thoroughly. Add a spoon of ghee and stir and remove it from the pan to the plate ..and flatten the mixture in a roller. Cut it into pieces and leave it for 3 to 4 minutes..Almond Chikkies are ready to serve.

20 pieces can be made. ( small Pieces)

Note : Must do it in a slow fire ..so that it won't be burnt...

BEATEN RICE UPPITTU ( AWALAKKI OR AWAL OR POHA UPPITTU)

2010-01-20T23:59:00.000-08:00

Awaakk i uppittu can be eaten in the morning for breakfast or in the evening..

Beaten rice is called Awalakki in Kannada . Awal in Tamil and Malayalam and Poha in Gujarathi...

Things Needed :

Awalakki : 1cup

Coconut : 1/2 cup

Red chilly : 3 to 4

Mustard Seeds : 1 spoon

Urd Daal : 1 Spoon

Oil : 2 Table spoon

Salt : to taste

Water : 1/4 cup

Curry leaves : 6 to 8 leaves

Coriander leaves : 2 to 3 sticks

Turmeric Powder : a pinch

Jaggery : 2 table spoons

Tamarind pulp : 1 table spoon. (soak 1/2 a lemon size tamarind in 1/4 cup of water and squeeze out the pulp)

Method :

Dry grind 1/4 cup coconut , red chillies and 1/2 spoon of mustard and keep it aside.

Wash Awalakki 2 to 3 times and remove all the water. Add turmeric powder ,salt , tamarind pulp , jaggery nd ground coconut to Awalakki add remained water and keep it for 5 minutes.

Take a pan ..keep it on the gas..put oil and heat.. for 10 sec. Add 1/2 spoon ofMustard seeds and Urd daal ..let the mustard spurt..Add curry leaves ... and now add the soaked Awalakki mxture and mix well ... Add the remaining coconut and coriander leaves .. Cover the lid ..and cook for 2 minutes.. Put off the gas..and remove the ready Awalakki from the pan and pour it to serving bowl..Serve hot Awalakki with banana fruit...

Note : The Avalakki should be thicker ..Check water quantity ..and add... Can Add Cashew nuts.. (Add cashews along with curry leaves ). Can Add I table spoon of ghee to give more taste.

2 Servings

Rava Crispy..

2010-01-20T01:14:00.000-08:00

Rava Crispy..is a snack..goes well with Tea..

Things needed :

Rava : ( Medium Samolina) :1 Cup

Wheat Flour : 1/4 cup

Red chilly powder : 2 Tea spoons

Jeera ( Cummin Seeds) : 1/2 Tea spoon.

Salt : To taste

Water ; Required..water..

Oil :To Fry( 1 cup )

Method :

Mix Rava, wheat flour , salt and jeera with I table spoon of hot oil. ( heat a spoon of oil in a pan).

Then add little by little water and make thick dough..Keep it for 10 minutes..

Now keep a pan on the fire..Heat oil ..Divide the dough in to small ball and roll them with roller..in to thin papads. When oil is hot fry them one by one in medium heat until it is slightly brown ..and remove from the oil... Serve them with ketchup.

Note : The dough should be thick..or it absorb lot of oil while frying and papad will not be crispy..

Must fry them in medium heat..

20 small papads can be made.

Crispy Chaat... Cut onions . tomatoes ...coriander leaves and green chillies and coriander leaves in to small pieces..Can add cucumber also..Remove the seed part

Grate 1 carrot..mix together... add salt ...when you are ready to serve..take a small bowl of vegetable mixture...add little lemon if you like and crush 3 crispy poories..mix well. Sprinkle

Chaat masaala on the top and serve ..

Gingly Seeds Chikki... ( slab)

2010-01-20T00:39:00.000-08:00

This one is very tasty..you go on munch this..at any time of the day..

Things needed.. :

Gingly ( Til ) seeds : 1 cup

Sugar : 1/2 cuo

Method : Roast Til seeds until brown and dry grind for only 1 or 2 seconds...and keep it aside..

Now keep a pan.. on the gas ..and pour sugar.. it starts melting and turns brown ( caramel ).

Now Add ground gingly seeds.. mix well and remove and pour it on a flat surface and cut according to your wish.. Gingly Chikky is ready to serve..

Note : Do not prepare on high flame.. Do not stir long....Can use a plate ..apply ghee on the surface of the plate..so chikky comes out easily.

10 to 15 pieces can be made.

Gingly Seeds Laddus

2010-01-19T22:05:00.002-08:00

Gingluy seeds or Thil..or yellu... seeds are good oil content and eating this in winter season..help us to keep our skin from drying or brittling off..

Til seeds Laddus are very tasty..and can be eaten in the evenings.

Ingredients :

Til Seeds : 1 cup ( cleaned )

Jaggery : 1/2 cup

Coconut : 1 cup (grated )

Cardamom : 5 to 6 seeds ( Powder it )

Ghee : 1 Tea spoon

Water : 2 Table spoon

Method :

Roast Til seeds until brown and dry grind it and keep it aside. Powder cardamom and keep it aside. Now keep a pan on the gas and put jaggery and two table spoons of water..Keep on low flame . let it dissolve . When it completely dissolves it starts boiling and you can see bubbles on the top..wait for 10 seconds and add powdered Til and coconut mixture to it ..Mix well and add cardamom powder ..Add ghee and put of the fire ...leave it for 5 to 10 minutes..and make laddus of the mixture.. Laddus are ready to serve..

Note : do not leave the jaggery to boil for long time.. so it becomes thick and can not make laddus out of the mixture..If it happens add little hot milk ( two to three spoons ) and prepare laddus. Do not keep it out side for more than two days.

10 to 15 laddus can be made.( small size).

Idlies...( Rice cake )and Sambaar

2010-01-19T20:41:00.000-08:00

Idlies.....purely South Indian..dish..and its stomach filling and healthy..food..can have it any time of the day..Saambaar is a curry eaten with Idlies.

Ingredients :for 2Idlies.

Raw Rice : 2 cups

Urd Daal : 1 cup

Method :

Soak rice and daal in water for 3 to 4 hours in separate bowls.. First grind Urd daal ..in to fine paste..adding water little by little. Remove from mixi jar..and now grind rice..for two to three minutes..(It should turn in to rava consistency not fine paste). Remove from the jar and mix with daal dough. Add salt and leave it for 6 to 8 hours.. ( when the dough is done it comes up. to the top).

Now apply little oil or ghee to Idly plates

..keep ready the pressure cooker..or steaming vessel.. pour 1 to 2 glasses of water.. to the cooker.

Put a spoon of dough and keep idly stand in the cooker.cover the cooker with it lids..Do not put weight.. let it steam for 10 minutes.. Put off the gas and take out the idlies..from the idli plate..

Serve with chutney and Sambaar..

Note : See that enough water in the pressure cooker . The dough should not be too thin.The consistency of the dough should be thicker than dosa dough.. So take care while grinding..add little by little water while grinding the dough.. The dough should be raised ..( when it kept in warm place it becomes savoury and the dough raises..do not add cooking soda or baking powder ..)

Simple Saambaar : Cut tomatoes..( 2 ) Potatoes (2 ) Onion ( 1) in to small pieces and boil together..Add salt..

Roast spoon full of toor daal , channa daal ..1 spoon of Coriander 1/2 a spoon of jeera..little ingh and curry leaves ..roast daal separately until brown..then add coriander, red chilly ( 6to 8) and jeera . Grind this mixture with a spoon full of coconut and little tamarind .

Now take a tea spoon of cooking oil and put it to the bowl..Heat the oil add 1/2 spoon of mustard and 1/2 tea spoon of urd daal and curry leaves to it . let the mustard seeds burst..then add little ingh ..Add boiled potatoes, tomatoes mixture..add ground mixture and salt.Add water if required.. boil for 5 minutes. Add cut coriander leaves at the end and serve this hot saambaar with idlies...

Note : Roast daal in low flame so that it does not get burnt....Add required water to the saambar because it should not be so thick

Serves 5 to 6

Badaam Poori

2009-10-12T23:40:00.001-07:00

Badaam Poori is a sweet dish... can munch any time of the day.

Ingredients

Maida : 1 cup

Sugar : 1/2 cup

Cardamom : 3 to 4 pods.

Ghee : 1 Table spoon

Oil : 1 Cup ( to fry )

Almonds : 1/2 cup

Salt : a Pinch

Method :

Mix maida, ghee and salt. Add needed water and prepare dough and keep it aside. Powder Almonds (into bits , not into fine powder ) and keep it aside. Powder sugar and cardamom ( fine powder ) and keep it aside. Now keep frying pan and heat oil. Prepare balls out of dough and flatten each ball and place 1/4 spoon of almonds , bring back to ball shape and then roll as small pooris and fry them one by one on low flame slowly. Arrange pooris in a plate or tray and sprinkle powdered sugar properly on both sides of fried pooris.

Note : Sprinkle sugar when the pooris are hot so that it taste better.

10 to 12 Badam Pooris can be made.

NENDRA BAALE GULAAB JAAMOON

2009-10-12T22:26:00.000-07:00

Nendra baale is a kind of banana..(normally used by Kerala people) and use the ripe banana for preparing jamoon. Its easy sweet dish and healthy too.

Things Needed:

Nendra Baale fruit : 1

Sugar : 1/2 cup

Water : 1/2 cup

Ghee : 1/2 cup

Cardamom : 2 to 3 pods

Method :

Powder cardamom and keep it aside. Slice banana (circle) .Take a pan and put water and sugar and mix it well and bring it to boil. Make sugar syrup. the sugar syrup. Boil until it gets thread consistency. Remove from the pan and put it in a bowl and add cardamom.

Now take a frying pan and put ghee . Heat it for a minute and fry bananas in that ghee. ( low flame ) Remove bananas and put it in sugar syrup..so that it blends it well . leave it for 5 minutes and serve banana gulaab jamoon .

Note : Fry banana slices in low flame..Can use oil instead of ghee ..but ghee taste better.

15 to 20 Jamoons can be made.

. YEREAPPA

2009-10-11T22:17:00.000-07:00

YERE APPA IS A SWEET DISH... DEEPAVALI SPECIAL DISH TOO . WE CAN EAT AT ANY TIME OF THE DAY.

Things Needed"

Rice : 1 cup

Coconut : 2 Table spoon

Jaggery : 2 Table spoon

Cardamom : 2 to 3 pods

Beaten Rice : 1 Table spoon

Salt : a pinch

Oil : 1 cup ( To fry )

Method:

Soak rice and beaten rice for 1 hour. Wash and drain water from rice and grind with beaten rice and coconut . It should be a fine paste. Now add jaggery and cardamom and grind for two to three minutes. Add a pinch of salt. Remove the paste from grinding jar and put it in a bowl.

Now keep a frying pan on the fire and heat oil. When oil is heated put a spoonful of ground paste and deep fry on medium heat one by one. Yereyappa is ready to serve.

Note : The dough should not be watery..You can add little rice powder to thicken the dough. Can add a ripe banana while grinding..to give banana flavour. Its an optional .

6 to 8 Medium sized Yereyappa can be prepared.

Dosa

2009-10-06T22:14:00.000-07:00

Dosa is snack and is made of Rice and Urd Daal and its very famous in South India... good to have any time of the day... and healthy of course.

Ingredients : For Dosa.

Rice : 2 cups

Urood Daal : 1/2 cup

Fenugric Seeds : 1/4 Tea spoon

Beaten Rice : 1 Table spoon

Salt : to taste

Oil : or butter to sprinkle on the top .

Method: Wash and soak rice , urud daal and fenugric seeds for 3 to 4 hours. Soak beaten rice for 1 hour.. Grind it to paste form all together and keep it . Add salt leave it for overnight or 6 to 8 hours . ( It becomes little savour and ready to make proper dosa).

Now keep a dosa tava or nonstick frying pan . Spread a teaspoon of oil and heat it. Take a spoon full of dosa dough and spread it with the help of the spoon. Cover it for 2 to 3 minutes and cook it. Dosa will be ready to serve. Serve with coconut chutney or potato curry or with sambar.

Note : The first dosa should not be spread much. When you are making the second dosa no need to put oil in the first . You can spread the dosa and then sprinkle oil .Dosa comes out easily and its taste better and crispy.

COCONUT HOLIGE ( Obaattu )...POORAN POLI

2009-09-02T03:10:00.000-07:00

Coconut Holige is a sweet dish and you can have them any time of the day. Its called Pooran Poli in North India.

Things Needed :
Coconut : 1
Jaggery : 1 1/2 cup ( grated )
Cardamom : 5 to 6 seeds ( Powdered )
Maida : 2 Cups
Samolina : 1/4 cup
Water : 1/2 cup
Oil : 1 Cup

Salt : a pinch

Method :
Mix Maida and Samolina with sufficient water and prepare dough. ( Like Chapati dough consistency). Soak the dough in 1/2 cup of oil. Leave it for 3 to 4 hours.
Dry grind coconut and powder the cardamom. Keep a pan on the fire and put jaggary . Add coconut and stir the mixture. Let them mix well . When it is mixed well remove from the pan and add cardamom. So the aroma of cardamom remains freshly.

Now take maida dough make small balls like chapati balls. Take each ball of dough and flatten it from the roller. Add a spoonful of jaggery and coconut mixture and close it around. Dip the ball in a dry maida and roll them as chapatis.
Cook these chapatis one by one on the tava , adding oil on the top. The holige is ready to serve.

Note..

while preparing Hoorana ( coconut and jaggery mix ) do it on low flame. and it should not be too thick or too thin.. Let the water disappear from that mixture. When it is cool mix it well with your hand. You can also use plastic to flatten the chapati . Rub oil on the plastic before flattening the chapati ..so that it does not get stuck in plastic.

15 Holiges can be made.

Aloo and Peas Curry

2009-09-02T02:39:00.000-07:00

Aloo and Peas curry goes well with Chapatis , Roti , Poori and even with Fried Rice.
Ingredients :
Potato : 2 ( Medium Size )
Green Peas : 1/2 Cup. ( Fresh or Dried ones ( Soak them in water at least 5 hours) .
Tomato: 2 ( Medium size )
Cashew nuts : 6 to 8
Green chilly : 2
Coriander leaves : 2 to 3 sticks
Garam Masala : 1/2 Tea spoon
Jeera Powder : 1/4 Tea spoon
Salt : to taste
Oil or Ghee : 1 Tea spoon
Water : 1 Cup
Coconut : 1 Table spoon ( Grated )

Method :
Boil Potatoes , remove its skin and cut it into pieces, ( big ones ) . Boil peas and keep it aside. Now keep a pan on the fire and put water . Let it boil . Add tomatoes , cut onions , green chilly, ginger and cashew nuts . Let it boil for 2 to 3 minutes.
When it is cool grind the boiled mixture adding garam masaala powder , jeera powder , coconut and coriander leaves. The mixture turns in to paste.
Now keep a pan on the fire . Add 1 spoon of oil and add the ground mixture.(Boiled tomato, green chilly, ginger , cashew nuts , garam masala , jeera powder and coconut ). Fry for 2 minutes and add boiled peas and potatoes. Add a pinch of termeric powder and salt . Add water if it is necessary. ( The gravy should be little thicker ) Let it cook for 2 to 3 minutes on low flame. Add aspoon ful of ghee and serve Aloo curry with Chapatis or Parotas

Note : You can even fry potatoes instead of boiling . It gives better taste . You can also use Paneer instead of Potatoes. Can use Cloves, Cinemen and cardamom( each 2 numbers ) instead
of Garam Masaala powder.
Serves 2 to 3

Mixed leaves Daal .

2009-09-01T12:00:00.000-07:00

Mixed Leaves Daal is a curry and can be eaten with Chapatis , Poori , Roti and with plain Rice.
Ingredients :
Palak leaves : 1 bundle ( Small bundle )
Spinach : ( keere ) : 1 bundle
Methi leaves : 1 bundle
Toor Daal : 1 cup
Green chilly : 4 to 5
Ginger : 1 inch
Salt : to taste
Ghee : or Oil : 1 Table spoon
Hingh : a pinch
Curry leaves :6 to 8 leaves
Termeric powder : a little ( 1/2 of 1/4 tea spoon
Mustered seeds : 1/2 tea spoon
Jeera : 1/2 Tea spoon
Coriander leaves : 5 to 6 sticks
Water: 1 to 1 1/2 cups

Method :
Wash all the leaves thoroughly and cut it in to small pieces . Cut green chillies , ginger and coriander leaves and keep it aside.
Now wash daal . Cook Daal and cut leaves ( Palak , Spinach and Methi ) in a pressure cooker for 5 to 8 minutes . ( Add water ) . Let it cool.
Now keep a pan on the fire and heat for 1 minute. Put ghee , mustered seeds and jeera. Let mustered seeds sprut . Add curry leaves and hing( asfotodia ) and green chillies . Add cooked daal mixture . Add ginger and termeric powder and salt . Let it boil for 5 minutes and mix it well . Add cut coriander leaves at the end. Cook till the mixture is thicker. Now serve Daal curry with Chapatis , Poori or Rice.

Note: You can use Moong Daal instead of Toor daal. Also this curry can be prepared using any 1 kind of leaves. Can use more chillies if you like hot . Can add fried garlic cloves while boiling .
Serves : 4 to 5

Shreded Wheat Cerial ...Laddu

2009-09-01T11:14:00.000-07:00

My son brought a pack of Shreded Wheat cerial. When I prepared laddu using it ...wow its super . Very tasty ...easy and healthy of course.
Ingredients :
Shreded Wheat Cerial : 2 cups
Jagary : 1 cup
Coconut : grated : 2cups
Ghee : 2 Table Spoon
Dry fruits: According to your wish
cardamom : 4 to 5 Seeds

Method : Dry grind Shreded Wheat Cerial and keep it aside. Powder cardamom and keep it aside. Now take a pan and dry roast powdered cerial for 2 to 3 minutes. Remove from the pan and roast grated coconut for 2 to 3 minutes. Remove from the pan . Roast dry fruits for 2 minutes adding a tea spoon of ghee . Remove dry fruits when raisens become pluffy.
Now put jagery to the pan and add 1/4 cup of water. Let it melt. When it starts to bubble add roasted cerial and coconut and stir nicely. Let it mix well . Stir for 2 to 3 minutes and remove from the fire . Add a spoon of ghee and powdered cardamom and roasted dry fruits. Leave it for 5 to 10 minutes . Mix thoroughly and then take a handful of mixture and prepare laddu. ( ball shape). Laddu is ready to eat.
Note : Roast the items on low flame so that they don't burn. The jagery mixture should not be boiled much. Better prepare on medium flame. Adding dry fruits is your option. Can add Cashews, Raisens and Dry dates.
15 Laddus can be prepared.

GREEN CHILLY PAKODA. ( SIMPLE )

2009-08-29T10:59:00.000-07:00

Greeen Chilly Pakoda is a snack it goes well with cup of Hot Tea or Coffee.

The special kind of chilly available in the market . it won't be so hot.

Ingredients : 5 to 6 Green chillies.

Besan or Gram flour : ( Kadale Hittu in kannada ) : 1/2 cup

Red chilly powder : 1/2 Tea spoon.

Jeera or Jeera powder : 1/2 spoon.

Salt : to taste

Water : 1/4 cup

Oil : for frying : 1 cup

Method :

Slit each chilly and remove the seeds from inside. just make a line from top to bottom of the chilly . It should not be cut in to pieces.

Take a bowl put besan jeera , chilly powder salt and mix well. Add water and prepare a dough.

( like idli dough ).

Now keep frying pan on the fire and put oil. . Let it heat for 2 to 3 minutes. Take each chilly and dip in the besan dough and fry it in oil. till golden brown. Remove from the pan and serve hot chilly pokoda with hot tea or coffee.

Note : Fry pakodas in medium heat. To make it crispy add a pinch of bycarbonet soda or a spoon ful of hot oil to besan dough. You can fill the green chillies with coriander andjeera powder. it gives different taste.

2 to 3 servings.

TOOR DAAL FRY..

2009-08-29T10:29:00.000-07:00

Toor Daal fry is curry made of Toor daal , tomato and onion.this curry goes well with Chapati , Roti , Paratha , Plain Rice and even with Fried Rice.

Ingredients :

Toor Daal : 1/2 Cup

Tomatoes : 2 ( Medium size )

Onion : 1 ( Big )

Green Chilly : 2

Curry Leaves : 5 to 6 leaves.

Coriander leaves : 2 to 3 sticks

Garam Masaala powder : 1/2 Tea spoon.

Jeera Powder : 1/4 TEa spoon

Oil or ghee : 1 Table spoon

Musterd Seeds : 1/2 Tea spoon

Urud Daal : 1/2 Tea spoon

Asafotodia : a pinch

Ginger : a small piece

Sal :t to taste

Turmeric powder : a Pinch

Water : 1 Cup

Method : Boil Toor Daal in a presure cooker with sufficient water (1 cup ) for 8 to 10 minutes.. Allow it to cool.

Cut tomatoes , onion , green chilly and ginger in to small pieces.

Keep a pan on the fire and put oil and heat for 2 to 3 seconds . Put mustard seeds and urud daal .Let it sprut . Add curry leaves, cut chillies and ginger. Add cut onions and fry for 2 to 3 minutes. Add tomatoes and mix well. Add garam masaala , jeera powder and turmeric powder . Stir well. Add a cup of water and boil for 3 to 4 minutes. Add boiled daal and salt . Mix thoroughly. Let it cook on slow fire for 5 minutes. Add coriander leaves and a spoon ful of ghee . Daal fry is ready to serve.

Note : Can use Moong daal instead of Toor Daal. Can add garlic to the curry. ( Fry garlic pieces in oil and add it to the curry at the end.

3 servings.

Badam Burfi

2009-05-18T09:41:00.000-07:00

Baadam or Almond Burfi is a sweet dish and you can munch it any time of the day.
Things Needed :
Almonds : 1 Cup
Sugar : 1 1/4 Cup
Ghee : 2 to 3 Table spoon
Water : Required amount

Method :
Soak Almonds in hot water for 5 minutes and remove the skin and grind to a paste consistency . Keep a pan on the fire. ( slow flame ) . Pour ground Almond paste and add sugar.
Mix well and stir continuesouly until it becomes thick. Add 1 spoon of ghee and stir again.. It starts leaving the side . Add one more spoon of ghee and stir for 4 to 5 more minutes and pour it to the greesed tray. Cut accourding to your wish shape when it cools a bit. Almond burfi is ready to serve.
Note : No need to add any milk or milk powder. Better to do it on slow fire though it takes longer time to get the better burfi.
20 small size burfis can be prepared.

Sorekai ( Dooodhi or Marrow ) Kootu

2009-05-18T09:22:00.000-07:00

Sorekai ( in kannada ) kootu goes very well with Rice , Chapatis and poori .
Things Needed :
Sorekai :1/2
Coconut : 2 Table spoon
Jeera ( Cummin Seeds ) : 1/4 Tea spoon
Green chilly : 2 to 3
Salt : to taste
Water : 1 Cup
Mustard Seeds : 1/4 Tea spoon
Urd Daal 1/4 Tea spoon
Ingh : a pinch
Curry leaves : 5 to 6
Turmeric Powder : a pinch
Oil : 1 Tea spoon

Method :
Wash and cut Sorekai (Doodhi ) according to your wish. Boil it with 1/2 cup of water for 5 minutes and keep it aside.
Grind jeera , coconut and green chillies with little water nicely.
Keep a pan on the fire and heat . Put oil , mustard seeds and urd daal . Let it sprut . Now add curry leaves and ingh . Add boiled Sorekai to the sprutted mustard. Add salt and turmeric powder , let it boil for a minute. Now add the ground coconut mixture and mix thoroughly.
Boil for 2 to 3 minutes and remove from the pan . Add cut coriander leaves and serve with hot rice or chapatis .
Note : Do not over cook the vegetable and the curry should not be watery also. Cook on medium heat. Adding 1 spoon of ghee will give better taste. Can add red chillies instead of green chillies. Carrots or cabbage , or white pumpkin also can be used instead of Sorekai.
Use more chillies if you like it hot.
Servings : 2 to 3

Brinjal Tomato bartha

2009-05-18T05:31:00.000-07:00

Brinjal Tomato bartha goes well with Rice and Chapatis and Rotis too.
Ingredients :
Brinjal : 1 ( Medium Size )
Tomato : 2 ( Small size)
Onion : 1 ( Big)
Green chillies : 2
Coriander Leaves : 2 sticks
Curry Leaves : 5 to 6
Ingh : a pinch
Salt : to taste
Oil : 1 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Jaggary (Option ) : 1 Table spoon
Water : 1/2 cup
Turmeric Powder : a pinch
Method :
Cut onion , tomato and brinjal , green chillies and coriander leaves into small pieces. Soak brinjal in water . ( So that brinjal does not turn into black )
Keep a pan on the fire and heat . Put oil , mustard seeds and urd daal. Let the mustard seeds sprut. Then add curry leaves and ingh. Now add cut onions and fry for 2 to 3 minutes. Add cut brinjals ( squeeze to remove the water before putting in the pan ) and fry for a minute . Now add cut tomatoes and green chilles . Add salt, turmeric powder, jaggary and 1/2 glass of water and mix it well. Let it cook for 2 to 3 minutes on slow fire . Then add cut coriander leaves remove from the gas.
Serve with hot rice and a cup of curd.
Note : You can add 1 tea spoon of Rasam Powder to the mixture while cooking . It gives different taste. Chop raw onions and top it on the curry.
Serves : 2

VEG - KOFTA CURRY

2009-05-05T11:55:00.000-07:00

Veg Kofta curry can be eaten with Chapatis , Paratha , Roti and even with bread.
Ingredients :
For Kofta
Besan : 1/2 cup
Marrow ( Doodi in Hindi and Sorekai in kannada ) : 1 cup ( grated )
Red chilly powder : 1/2 tea spoon
Jeera or Cummin Seeds : 1/4 tea spoon
Salt : to taste
Cashew nuts: 5 to 6 ( cut into small Pieces)
Oil : 1 cup
Coriander leaves : 5 to 6 sticks.

Things needed for curry :
Tomatoes : 1 ( big )
Onion : 1 ( big )
Garam Masaala : 1/2 Tea spoon
Red chilly powder : 1/2 Tea spoon
Salt : to taste.
Curry leaves : 5 to 6 sticks
Oil : 1 Table spoon
Ginger : Small piece
Cummin seeds : 1/4 tea spoon
water : 1 cup

Method:
Kofta preparation :
Put besan ( channa powder ) in a bowl. Add cummin seeds, chilly powder and salt. Now add grated marrow ( doodi or sorekaai ) and mix it well. Add water only if it is necessary. Prepare dough ( like idli dough ) .
Keep a pan on the fire and put oil. Let it heat . Now prepare pokadas from the
dough . Fry them until brown and take it out from the pan . Keep it aside.
Curry preparation : Cut ginger , onion and tomato into small piece and keep it aside.
keep a bowl on the fire . Put a spoonful of oil and heat . Add cut ginger and jeera . leave it for 10 seconds now add cut onion and fry until it turns into brown . Add tomatoes , garam masaala powder and red chilly powder . Fry for 2 minutes and put water and let it boil for 3 to 4 minutes. Now add besan - doodi pakodas to the curry . Reduce the flame. let it boil for 2 minutes. Add cut coriander leaves and serve hot kofta curry with chapatis or hot pooris

Note : You can add any vegetable to prepare kofta. ( carrots , beans capsicum etc. should be cut into small pieces ) The dough should be thick and fry pakodas on medium heat . Can add garam masaala for pakodas also if you like the taste.
( it gives different taste and will be more spicy ).
Serves : 2 to 3

Simple Dum Aloo

2009-05-03T23:00:00.000-07:00

Dum Aloo is a curry with spicies and can be eaten with Chapati, Rot, Parata and even with bread.
Ingredients :
Small Potatoes : 6 to 8
Curd : 1/4 cup
Garam Masala : 1/2 Tea spoon
Green chilly : 1
Cashew Nuts : 2 to 4
Coriander Leaves : 6 to 8 sticks
Tomato : 2 ( Medium sized )
Onion : 2 ( Medium sized )
Coriander seeds : 1/4 Tea spoon
Ginger : a small piece
Salt : to taste
Water : 1 Cup
Oil : 1 Table spoon
Butter : 1 Tea spoon

Method :
Boil potatoes in a pressure cooker for 5 to 6 minutes ( with weight ) and remove the skin when it is cool and keep aside.
Now grind onions , tomatoes, green chilly , coriander seeds , ginger and cashew nuts with little water nicely . Remove from the jar and keep it aside.
Keep a pan on the fire and put oil. Put little jeera and roast for 10 seconds and put boiled potatoes and fry in that oil for 2 to 3 minutes and remove the potatoes from the pan. Now put ground masaala to the pan and fry with remaining oil ( which is already in the pan ) for 2 to 3 minutes and add salt . Mix well . . Now add curd and cook on low flame for a minute. Add fried potatoes and cover the lid and cook for 2 minutes. Add coriander leaves and butter at the end and serve Dum Aloo with chapatis or Hot Poories.

Note : You can use the normal potatoes instead of small potatoes. Boil the potato and cut it according to your wish and fry. Even you can fry potatoes instead of boiling . ( Taste excellent when you fry potatoes ). ( Also remember it takes more oil).
Serves : 2 to 3

Uppittu or Upma

2009-05-01T21:27:00.001-07:00

Uppittu is made of Samolina and its easy to digest you can have it for breakfast or dinner.

Ingredients :

Samolina : 1 cup ( Medium size )

Water : 2 Cups

Grated Coconut : 1/4 cup

Green chillies : 2 to 3

Curry leaves : 6 to 8

Oil : 3 Table spoons

Mustard Seeds : 1/2 tea spoon '

Urd daal : 1/2 tea spoon

Salt : to taste.

Ginger : small piece

Method :

Cut green chillies , ginger and curry leaves and keep it aside. Boil water and keep it aside.

Now keep a vessel on the fire and put oil . Heat for 1 minute. Add mustard seeds and urd daal. Let it sprut . Add green chillies and curry leaves. Add samolina and fry for 3 to 4 minutes. Fry on low flame. Now add boiled water slowly and stir . Add ginger and salt and mix thoroughly Leave it for 2 minutes. Now put off the fire and..add coconut to the mixture. cover a lid and leave it for 2 minutes again. Put a spoon ful of ghee and mix it at the end and serve hot Uppittu with chuney or sprinkiling sugar on the top.

Note: You can also use bigger size samolina for Uppittu. It takes less oil and preparation way is the same. Can add vegetables like carrots , beans , pea or capsicum to Uppittu. ( cut vegetables into small pieces and boil for 3 minutes and add it the boiling the water).

Serves : 2

Traditional White Pumpkin Huli

2009-05-01T01:35:00.000-07:00

White Pumpkin Huli can be eaten with rice , chapati, idli or dosas.
Ingredients :
Toor Daal : 1/4 cup
White Pumpkin : 1/4 kg
Coriander seeds : 1 Tea spoon
Fenugric seeds ( Mentya or Methi seeds) : 1/4 Tea spoon
Jeera or cummin seeds : 1/4 Tea spoon
Tamrind Pulp: 2 Table spoon
Red chillies : 4 to 6
Asafatodia : a pinch
Coconut : 2 Table spoons
Salt : to taste
Curry leaves : 5 to 6
Urd Daal : 1/4 Tea spoon
Ghee: 1 Tea spoon
Water : Required amount of water.

Method :
Wash and cut pumpkin . Boil for 5 to 6 minutes. Pressure cook daal and keep it aside.
Now dry roast methi ( mentya ) and urd daal until brown add coriander seeds and red chillies roast for 1 minute , add jeera mix well all the spices and remove from the pan.
Grind roasted spices with coconut and little water till it turns into paste.
Take a bowl . Add boiled pumpkin, boiled daal , tamrind pulp , turmeric powder and salt. Boil for 2 to 3 minutes. Now add ground coconut and spice to the mixture which is boiling . Mix well slowly and let it boil for another 3 to 4 minutes. Take a spoon full of water and mix asafotodia and add it to the curry. Add curry leaves at the end. Add a spoon ful of ghee before serving.

Note : You can add other vegetables like beans , carrots with pumpkin while boiling . If you are seasoning the curry do not add ghee.
Method for seasoning: 1/4 spoon of mustard and urd daal . 1 spoon of any cooking oil. Curry leaves 4 to 6 .
Heat oil in a pan . Add mustard and urd daal. Let it sprut. Add curry leaves . Add this to the curry to give more taste.
Serves : 2 to 3

White Pumpkin Sambaar

2009-04-30T06:20:00.000-07:00

White Pumpkin Sambaar...is good to eat with rice , roti , or parathas. Even with dosa and idlis.
Ingredients :
White pumpkin : 1/2 kilo
Coconut : 3 to 4 table spoons
Coriander seeds : 1 tea spoon
Cummin ( Jeera ) seeds : 1/4 tea spoon
Red chilly : 4 to 6
Tamrind pulp : 1 table spoon
Turmeric : a pinch
Salt : to taste
Water : 1 cup
Curry leaves : 5 to 6
Ghee : 1 Tea spoon ( optional)
Method :
Wash pumpkin and cut it into pieces according to your wish . Boil for 4 to 5 minutes.
Grind coriander seeds , jeera , coconut and red chillies into paste form.
Take a Bowl. Add boiled pumpkin, tamrind pulp , turmeric powder and salt . Boil for 2 to 3 minutes. Add ground coconut and spice to the boiling vegetable and stir properly to mix well.
Let it boil for another 3 minutes. Put off the gas and add curry leaves and ghee and serve with rice or chapati.
Note : This perticular curry is with spices with out roasting. Can add cut coriander leaves before serving.
Serves 2 to 4.

White Pumpkin Majjige Huli

2009-04-30T05:01:00.000-07:00

White Pumpkin is very good vegetable and has medicine value too . For acidity ...you can just grind raw white pumpkin pieces and prepare juice and drinking a glass of this juice everyday reduces the acidity.

Majjige Huli means the curry made of curd or butter milk. White pumpkin Majjige huli is good to eat with rice.

Ingredients :

White Pumpkin :1/4 kilo

Coconut : 2 Table spoons

Green chillies : 2 to3

Curry leaves : 5 to 6

Mustard Seeds : 1/4 tea spoon

Urd Daal 1/4 tea spoon

Oil : 1 Tea spoon

Salt : to taste

Water : 1/2 cup

Curd ( Yogurt ) : 1 Cup

Method :

Wash the vegetable and cut in to pieces. ( according to your wish )

Boil with water and keep it aside. Now grind coconut in to a paste form and remove from the jar.

Now take a pan and heat. Put oil and mustard seeds , urd daal ..Let it sprut . Add curry leaves and boiled pumpkin pieces. Put salt while boiling . Cut green chillies ( slit inbetween ) and add it to the curry. Add ground coconut and mix thoroughly. Boil it for 2 to 3 minutes and put off the gas. Now add yogurt to the curry and mix well and serve with rice.

Note : Better to add curd when the curry becomes little cool. Adding curd to the hot curry may turn the curry in to too much liquid or curdle . Can add coriander leaves at the end.

Serves : 2

White Pumpkin Avial

2009-04-30T04:34:00.000-07:00

White Pumpkin Avial is a tasty curry and can be eaten with Rice , chapati, Akki Rotti and even with Upma .
Ingredients :
White pumpkin : 1/2 kilo
Coconut : 3 to 4 Table spoons
Green chilly : 3 to 4
Cummin Seeds ( Jeera ) 1/2 Tea spoon
Tamrind Pulp : 1 Table spoon
Ingh (Asafotodia ) a pinch
Muster seeds: 1/4 Tea spoon
Urd Daal 1/4 Tea spoon
Curry leaves : 5 to 6 leaves
Salt : to taste
Oil : 1 Tea spoon ( Any good cookong oil )
Turmeric powder : a pinch
Water : 1 cup
Method :
Wash pumpkin and remove the skin and cut into small pieces and cook it for 8 to 10 minutes and keep it aside .
Now grind coconut , green chillies, jeera and tamrind pulp with little water until it becomes paste.
Now take a pan and heat with 1 spoon of oil. Then add musterd seeds and urd dal . Let it spurt. Add curry leaves and ingh , then add cooked pumpkin pieces, salt and turmeric powder. Add the ground coconut to the vegetable. Add required water and boil it for 3 to 4 minutes . White pumpkin avial is ready to serve.
Note : Boil pumpkin with 1/2 cup of water on medium flame. Adding turmeric is an option.
instead of tamrind you can add 2 table spoons of curd( yogurt ). Remember curd should be added at the end . When it is little cool. Otherwise the curry will be curdled . Adding beans, and potato to this curry makes more tasty . Even drumstic also can be added. While adding water one should be careful. This particular vegetable leaves water while cooking . So add only when it is necessory
Serves : 2 to 3

VEGETABLE CHITRANNA( lEMON RICE WITH VEGETABLES)

2009-03-26T04:23:00.000-07:00

Vegetable cChitranna is made of Rice and vegetables + lLemon . It can be eaten at any time of the day...Its healthy food also.

Things Needed:

Cooked Rice :1 cup
Mixed /vegetables : 1 cup
Lemon " 1 ( Medium Size )'
Coconut : 2 table spoon ( Fresh and grated )
Green chilly : 2 to 3
Curry leaves : 5 to 6
Coriander leaves : 2 to 3 sticks
Oil: 1 table spoon
Mustard : 1/2 tea spoon
Urd Daal : 1/2 Tea spoon
Cashew nuts : 5 to 6 ( cut into small pieces )
Salt : To taste.
Turmeric : A pinch

Method :

Cook 1 cup of rice and and cool it . Cut vegetables into small pieces and mix with pea and boil for 5 minutes. ( It should not be over cooked ) Cut green chillies . Cut the lemon and squeeze the juice and keep it aside.
Take a pan and put oil and heat for a minute. Put mustard seeds and urd daal . when mustard starts splitting add cashew nuts, curry leaves and green chillies. Add rice and vegetables . Mix well. Now add turmeric powder, salt mix slowly and thoroughly. Put off the fire . Now add lemon juice to the mixed vegetable rice. Add coconut and mix it again. Now serve mixed vegetable lemon rice with cup of curd. ( Yogurt).

Note : Do not over cook rice or vegetables . While mixing the rice and vegetables do it on low flame.

Servrs 2 to 3.

RAAGI...DOSA

2009-03-16T10:59:00.000-07:00

Raagi dosa is made of raagi flour and it is good for health , can be eaten any time of the day.
Raagi is food grain mostly used in Karnataka.

Ingredients:

Raagi flour : 1 cup
Rice flour or Rava : 1/2 cup
Onion: 2
Curry leaves : 5 to 6
Green chilly : 2
Coriander leaves : 2 to 4 sticks
Salt : to taste
Oil : 3 to 4 Table spoons
Water : 2 cups

Method :
Cut onions , green chillies, coriander leaves and curry leaves. Put it in a bowl. Add Raagi , Rava and salt. Put water and mix well . the cosistency should be dosa dough. keep it for 5 minutes.
Now heat a pan for a minute and spread 1 tea spoon of oil . Take a spoon of raagi dough and spread and prepare dosa. cover the lid on the top. Cook for 1 to 2 minutes and turn the other side and cook for 1 minute. Remove dosa from the pan and repeat with remaining dough.
Serve Raagi dosa with coconut chutney or any kind of pickle.

Note : Prepare dosas on slow flame . Cover the lid so that dosa will not get white patch on the top. Can even spread the oil on the top of the dosa .

FRESH BADAM MILK

2009-03-04T07:34:00.000-08:00

Fresh Badam Milk is a healthy drink and gives energy to the body and good for the skin

Ingredients :
Almonds : 10 to 12
Milk : 4 cups
Sugar : 1/2 cup
Cardamom : 2 to5

Method :
Soak almonds in hot water for 2 minutes and remove the skin. Grind almonds with required milk and put it in a bowl.
Boil remained milk . Add the ground almond mixture to the boiled milk and add sugar and boil on slow fire for to 3 minutes . Add cardamom powder. Put off the fire.
Can serve BADAM Milk hot or cold.

Note : Can add a few flakes of Safron while boiling . It gives good colour and aroma to the drink.

Servings : 3 to 4 cups.

SPICY DOSA

2009-03-04T07:01:00.000-08:00

SPICY DOSA.....can be eaten during break fast and at tea time....

Ingredients :
Raw Rice : 1 Cup
Urd Daal : 1 Table Spoon
Fenugric seeds : 1 Tea Spoon
Coconut: 1/2 Cup
Red chilly : 5 to 6
Tamrind : a small ball size
Coriander seeds : 2 Tea spoons
Jeera : 1 Tea spoon
jaggery : 2 Table spoon ( powdered )
Turmaric Powder :a pin
Salt " to taste.
Any kind of spinach : 2 bundles.
Oil : 5 to 6 Table spoons
Water : 1/2 cup

Method :
Soak Rice , Urd daal and fenugric seeds for 2 hours . Mix coconut, coriander seeds , jeera , tamrind and red chillies. Add little by little water grind together...add rice to the mixture and grind for nice paste. Add jaggery and salt grind for 2 minutes. Add Turmeric powder. Pour it to the bowl.

Cut spinach into small and add it to the ground dough. Keep a pan on the fire and heat .Spread
one tea spoon of oil and spread a spoonful of the mixed dough and cook on low fire. Turn the dosa and cook the other side. Can spread one more spoon of oil to the other side . Serve dosa with butter on the top.

Note : Can use methi leaves , Palak leaves , onions or cabbage. It is better to cook on the low fire ..so that it cooks well and does not get burnt.

Can prepare 6 to 8 dosas.

Spicy Rava Vaanghi Baath

2008-11-29T20:16:00.000-08:00

Spicy Rava Vaanghi baath is made of Samolina ( Rava or Sooji ) and its stomach filling and can be eaten at break fast, lunch or dinner.

Things Needed :
Rava ( Samolina ) Medium size : 1 cup
Carrtot : 1
Casicum : 1
Peas : 1/2 cup
Green Chilly :2
Masala Powder : 2 Table spoon
Salt : to taste
Oil : 1/4 cup
Ghee : 2 Table spoon
Mustard seeds : 1/2 Tea spoon
Urd daal : 1/2 tea spoon
Curry Leaves : 2 to 3 sticks

Things Needed for Vanghibaath Masaala powder :
Channa Daal : 2 table spoon
Urd Daal : 2 table spoon
Red chillies : 6 to 8
Coriander seeds : 1 Table spoon
Cloves : 3 to 4
Curry leaves : 6 to 8
Asafotodia : a pinch
Coconut : 2 Table spoon
Lemon juice " 1 Tea spoon
Water : 2 cups.

Method : Roast all the ingredients one by one till golden brown , add coconut and dry grind to get masaala powder.

Method : Rava Vaanghi Bhaath

Cut all the vegetables into small and boil for 2 minutes and keep it aside. Boil water and keep it aside. Keep a pan on the fire . Heat oil and put mustard and urd daal . Let it sprut. Add curry leaves and green chillies and Rava. fry for 5 minutes. ( Until raw smell goes off). Add boiled vegetables and fry for 2 minutes. Add boiled water and stir until everything mixes well. Add salt and masaala powder and mix well . Now add coconut and ghee to the mixture and stir well . Cook on the low flame for 2 minutes. Add lemon and cut coriander leaves and serve Rava vaanghi baath with cup of yogurt or coconut chutney.

Note : You can add cut capsicum and carrot to the fried rava mixture directly . Cook on the medium heat. Can add beans along with carrot. Masaala powder will be available in the market.
Remember that always better use home made masaala powder to get better taste. Can add turmeric powder while adding water. Brinjal can be used instead of other vegetables.

Serves: 2 to 3

Vegetable Jal Friz

2008-11-27T10:26:00.000-08:00

Vegetable Jal Fryiz is a side dish and we can have this with Pooris , Parathas Chapatis and with bread also.
Ingredients :
Carrot :1
Capsicum :1
Onion : 1
Tomato :1
Beans : 8 to 10
Green chilly : 2 to 3
Ginger : a small piece
Coriander leaves : 2 to 3 sticks
Salt : to taste
Sugar : 2 Tea spoons.
Tomato ketch up : 1 Table spoon
Turmeric powder : a Pinch
Jeera : 1/4 tea spoon

Method :
Cut all the vegetables thin and slightly longer. Cut ginger, green chillies and coriander leaves into small . Boil cut carrot and beans for 2 to 3 minutes and keep it aside.
Keep a pan on the fire . Heat and put oil . Add ginger, green chilly and jeera . Add onion and fry until it is slightly brown. Now add tomato , carrot , capsicum and beans . Fry for 2 to 3 minutes. Add garam masaala powder and fry . Add salt and sugar. Add ketch up at the end and mix it well. Add curry leaves and put off the fire. Vegetable Jal friz is ready to serve.

Note: Fry all the vegetables on low flame ..but let it fry nicely..to get good taste.

Serving : 2

Jat Pat Peas and Capsicum Curry.

2008-11-27T10:07:00.000-08:00

Peas and capsicum curry can be prepared with in 5 minutes, and can be eaten with Chapatis , Parota, Pooris and with Bread also.

Things Needed :
Frozen Peas : 1 cup
Capsicum : 1
Tomato : 1
Garam Masala powder : 1/2 Tea spoon
Red chilly powder : 1/4 Tea spoon
Coriander leaves : 2 sticks
Ginger : a small piece.
Curd (Yogurt ) 1/2 cup
Milk powder : 1 Tea spoon.
Oil : 1 Tea spoon
Jeera ( cumin seeds) 1/4 tea spoon.
Water : 1/2 cup.
Salt : to taste

Method :
Cut capsicum, ginger, tomato and coriander leaves into small pieces.
Keep a pan on the fire . Put oil and heat for 10 seconds. Add cumin seeds and ginger. Fry for 10 seconds. Add tomato, capsicum and frozen peas and fry for 10 seconds . Add garam masaala powder and chilly powder and fry. Add water and a pinch of haladi( turmeric powder ). Add salt and yogurt. Stir well . Let it cook for 2 to 3 minutes. Add milk powder and stir well. Add cut coriander leaves and put off the fire. Pease and capsicum curry is ready to serve.

Note : Must do it on medium heat. Can add 1 /2 tea spoon of butter to get delicious taste. While serving with bread ..toast bread on both side. Apply little butter on the bread before toasting.

Serves. 2

Awalakki( Beaten Rice ) Chat

2008-11-25T09:39:00.000-08:00

Awalakki ( Povva in gujarati, awal in tamil ) chat is a kind of snack..and you can enjoy this dish in the evening with Tea.

Things Needed:
Thin Awalakki : 1 cup
Onion : 1 big
Green chillies : 2
Cucumber : 1
Carrot : 1 ( Medium )
Salt : to taste
Coriander leaves : 4 sticks
Lemon juice : 1 tea spoon ( Squeeze 1/2 lemon )
Sev : ( Fried item) : 1/2 cup
Nuts ( Roasted ) ( Cashew and Pea nuts and dry raisins ) : 2 Table spoon.
Chat Masaala Powder: 1/2 tea spoon.
Oil : 1 Table spoon
Tomato : 1 ( medium)

Method:
Grate carrot and cut onion , cucumber, green chillies and coriander leaves. Keep separately
Now keep a pan on the fire and put oil. Heat for a minute and add cut onion fry them for 1 to 2 minutes. Add green chillies and Awalakki ( Povva ) to the onion mixture. Fry for 1 to 2 minutes.
Add little salt and mix well. Remove from the pan put it on the flat plate. Now keep cut cucumber on the top and spread . Like wise keep tomatoes and grated carrots .Sprinkle little salt on the top. Sprinkle lemon juice on the top. Put Sev and roasted nuts and spread well. Put coriander leaves and sprinkle chaat masaala and serve yemmy Awalakki chat.

Note : You are supposed to serve this chat immedietly. Otherwise the vegetables become too soft and the taste will be different.

Serves :2

Chitrana ( Huli anna-)

2008-11-19T10:39:00.000-08:00

Chitrana or Huli anna is made of rice and can have it during break fast , lunch or dinner.

Things Needed:
Cooked Rice : 1 Cup
Tam rind pulp : 1 Table spoon.
Jagari : 2 Table spoon
Salt :to taste
Mustard : 1 tea spoon
urd daal : 1/2 tea spoon
Curry leaves : 5 to 6
Red chillies : 3 to4
Coconut : 2 table spoon ( grated )
Oil : 2 table spoon
Coriander leaves : 2 to 3 sticks.
Asafotodia : a pinch
Turmeric powder : a pinch

Method :
Soak ball size tam rind in hot water for 5 minutes and squeeze out the pulp and keep it aside.
Cut coriander leaves into small pieces and keep it aside
Dry grind coconut, 1/2 tea spoon mustard seeds, red chillies and asfotodia .
Now keep a pan on the fire and put oil heat for 10 seconds . Add remaining mustard seeds and urd daal. Let it spurt . Add curry leaves. mix well Now add tam rind pulp , salt , turmeric powder and jagary. let it boil for a few minutes. Add ground coconut mixture and stir. Cook on low flame for 2 minutes and remove from the pan . Take a big bowl. Put cooked rice and the cooked coconut mixture to the bowl. Mix it thoroughly. Add coriander leaves and serve Huli anna with any kind of chips or cup of curd.

Note : You can add sesame seeds to this rice . Roast 1 table spoon of sesame seeds for 2 to 3 minutes and dry grind separately and add it to the rice along with coconut mixture. Roasted ground nuts aslo can be added. ( Roast ground nuts separately and add it to the rice mixture).

2 Servings.

Bombay Bread Toast

2008-11-18T11:40:00.000-08:00

Bombay Bread Toast is a snack and U can have them any time of the day.

Things Needed;
Bread Slices : 4 to 6
Besan Or Channa daal powder : 1/2 cup
Onion : 2
Green Chilly : 2 to 3
Coriander leaves : 5 to 6 Sticks.
Salt : to taste.
Jeera pr cumin seeds : 1/2 tea spoon.
Oil or Ghee : 2 to 3 table spoon
Water : Required quantity

Method :
Cut onions , green chillies and coriander leaves in to small pieces. Take a big bowl. Put besan , salt and cumin ( Jeera ) seeds. Put required quantity of water and mix well. The dough should be loose (like idli dough ) . Now add cut onions , green chillies and coriander leaves. Mix thoroughly and keep it aside.

Take a pan and heat it. Sprinkle oil on the pan . Cut bread according to your wish ( Triangle shape looks better) dip it in the besan mixture and cook both sides on the low flame . Use 1 tea spoon of oil for each bread. Serve with ketchup or any kind of chutney.

Note : Cut onions in to small pieces . So that it cooks faster. Can add grated carrot or beetroot to the mixture. Can use ghee instead of oil. Can use black pepper instead of green chillies.

Serves : 2

CRISPY ONION PAKODA

2008-11-18T11:20:00.000-08:00

Crispy Onion Pakodas are tasty bites and You can have them during your tea time.

Things Needed :
Onion : 2 to 3 ( Medium size )
Besan or Channa Powder : 1 Cup
Rice Powder : 1/4 cup
Green chilly : 3 to 4
Jeera or cumin seeds : 1/4 tea spoon'
Curry leaves : 6 to 8 leaves.
Salt : to taste.
Oil : 1 cup

Cut onions , green chillies and curry leaves in to small pieces. Take a big bowl and mix cut onions, green chillies , curry leaves, besan , rice powder, salt and cumin seeds. Mix thoroughly . No need of adding any oil or water. Keep it aside.

Now keep a frying pan on the fire and pour oil and heat. Leave small balls of onion mixture to the hot oil and fry on medium flame. Your crispy pakodas ready to eat.

Note : Mix onion , besan and rice powder thoroughly to get proper pakodas. Eat it when it is hot. Serves : 2 to 3

Pav Baaji

2008-11-18T10:46:00.001-08:00

Pav is bread and baaji is curry which can be eaten with bread.
( Round Fluffy bread should be used to enjoy this particular bhaji) Burger bread is also ideal.

Ingredients for Baaji
Carrot : 1
Potatoes : 2 ( Medium sized)
Beans : 1/4 cup ( Fresh or frozen )
Capsicum : 1
Tomato: 2
Onion : 1 (Big)
Salt to taste
Ginger : Small piece
Coriander leaves : 4 to 5 sticks
Pav baaji Masaala powder : 1 Teaspoon
Butter : 2 to 3 Table spoon
Oil : 1 Table spoon

Cut carrot, beans capsicum in to small pieces. Now pressure cook peas and cut vegetables for 5 minutes. Cut tomatoes and onion into small pieces and keep it separately. Keep a pan on the fire and heat. Put oil and heat for 10 seconds. Put cut ginger and all the boiled vegetables and stir. Cook for 2 minutes and add tomatoes. Add Pav baaji Masala and salt. Add a pinch of turmeric powder. cook for another 3 minutes. Mix thoroughly. Let the baaji become little thick . Then add coriander leaves. Add 1 table spoon of butter to the curry. Remove the baaji from the pan and put it in a serving dish.
Keep a frying pan on the fire . Now cut Pav in the middle . Apply butter and heat it for 1 minute on both sides. Repeat the same . Put cut onions on the top of the baaji and serve with bread.

Note : The vegetables should be cooked until it is soft. You can even smash all the cooked vegetables and prepare baaji . Can use Garam Masala powder instead of Pav Baaji masala powder. Adding 1/2 tea spoon of red chilly powder gives more spicy taste.

Serves : 2 to 3

Puliyogare ( Simple )

2008-11-17T10:43:00.000-08:00

Puliyogare is a savoury dish and can be prepared with Rice , Beatan rice ( Awal, Awalakki or Povva) . Can be eaten for break fast, lunch or dinner.

cooked Rice : 1 cup
Tam rind : 2 to 3 Table spoons of pulp
Sesame seeds : 1 Table spoon.
Rasam powder : 2 table spoon.
Salt : to taste
Channa Daal : 1 Tea spoon
Curry leaves : 5 to 6 leaves
Black pepper : 3 to 4
Jaggary : 1 Table spoon
Mustard seeds 1 /2 Tea spoon
Urd daal : 1/2 Tea spoon
Ingh or asafotodia : a pinch
Ground Nuts : 1 Table spoon
Coconut : 2 Table spoon.
Turmeric powder: 1/4 Tea spoon.
Oil : 2 Table spoon.

Squeeze tamarind and take out the pulp. ( Soak tamarind in hot water for 5 minutes to squeeze out the pulp.) Roast sesame seeds for 2 to 3 minutes, black pepper for 1 minute and channa daal until it turns brown. Roast separately and when it is cool dry grind it together.
Keep a pan and heat for 1 minutes. Put tamarind pulp , jagary and salt. Let it boil and become thick paste . Add turmeric powder . When it becomes thick add 1 Table spoon of rasam powder. Mix well and remove from the pan.
Now Take a vessel and put oil and heat. Add mustard seeds , urd daal and let mustard seeds spurt. Add ground nuts and fry for 1 to 2 minutes , add curry leaves and ingh , stir and put off the fire . Remove the vessel from the fire and add cooked rice and prepared tamarind- jagary
paste. Add powdered sesame seeds, channa daal and black pepper mixture , add 1 table spoon oil and remaining rasam powder and coconut . Mix it thoroughly. Puliyogare is ready to serve.

Puliyogare paste can be prepared in large quantity and can be used later on to prepare puliyogare. You can add Cinnamon ( a small piece ) if you like. It gives different taste. Adding coconut gives the better taste. Can use powa ( Awal or Awalakki ) instead of rice.
Serves : 2
Method to prepare : Rasam powder
Coriander seeds : 2 table spoon
Methi 1/4 table spoon
Jeera1/4 table spoon
Red chillies : 5 to 6'
Ingh : a pinch
Curry leaves 8 to 10 leaves.
Dry roast all the ingredients one by one and dry grind it nicely. Your fresh rasam powder is ready to use.

Corn flakes Chat

2008-11-17T10:19:00.000-08:00

Corn flakes chat is a snack and can be eaten at any time of the day.

Things needed:
Corn flakes : 1 cup
Carrot : 1
Fresh or Frozen corn 1/2 cup
Cucumber : 1
Onion : 1 ( Medium size )
Green chilly :1
Chat masaala : 1/2 Tea spoon
Coriander leaves : 2 to 3 sticks.
Salt : to taste.

Method :
Roast corn flakes for 2 to 3 minutes( on low flame ) and keep it aside. ( Oil should not be used .)
Boil corn and remove extra water ( if any ) and keep it aside. Cut or great cucumber and carrot.
Cut onion, green chilly and coriander leaves into small pieces . Take a big bowl and put cut onion, grated cucumber and carrot. Add boiled corn and salt and mix well . Add cut coriander leaves and roasted corn flakes. Sprinkle Chat Masala and serve.

Note : You can add more vegetables like cabbage , beet root and capsicum . No need of oil while roasting corn flakes.

2 to 3 serving

Fresh Cream Sandwich

2008-09-23T09:51:00.000-07:00

Fresh Cream Sandwich is easy to prepare and can have it any time of the day.

Things Needed :
Bread : 4 To 6 Slices
Carrot : 2
Capsicum: 1
Tomato: 1
Onion : 2
Green Chilly :1
Coriander Leaves : 2 sticks
Samolina ,( Rava or Sooji ) : 2 Tea Spoon
Salt to taste
Fresh Cream : 2 Table spoon ( Layer on the boiled milk )
Oil ,Ghee or Butter : 2 To 3 Table spoon
Pepper powder :1/2 tea spoon

Method :
Cut all the vegetables and coriander into small pieces and mix with fresh cream, samolina and salt . Apply this mixture on each slice and spread. Keep a pan on the fire and heat . Spread oil and place each bread slice upside down .So that all the vegetables cook. Then turn the slice and toast it for 1 minute. ( Toasting on slow fire ). Serve the hot cream toast slice with tomato sauce.

Note: Must cut vegetables ( carrot , capsicum, onion, tomato and green chilly ) into small pieces or you can even grate all the vegetables. ( So it cooks faster ).

3 Servings.