Puliyogare ( Traditional)

Puliyogare is one of the famous rice dish from Karnataka and it serves the  purpose of breakfast, lunch or brunch and dinner. 

Puli means tangy, yogare means seasoning, so the rice content which has tangy taste and mixed with special spices is known as Puliyogare. It is very famous Iyennagari  dish and also very favourite dish of many in Karnatak. It is tangy, sweet, aromatic, spicy of course yummy.
In Karnataka many people have the habit of having rice for breakfast. Varieties of rice dishes are prepared and it is stomach filling, purpose serving.
Let us see the recipe now :

Things Needed :

Cooked raw rice : 2 Cups

For gojju (thick curry) 
Tamrind : 2 to 3 Tablespoons of pulp
Sesame seeds : 1 Tablespoon.
Channa dal : 1 Teaspoon
Urid dal : 1 Teaspoon
Ingh/Asafoetida : A pinch
Turmeric powder : A little
Rasam Powder : 2 Teaspoons
Curry Leaves : 6 to 8
Salt : to taste
Jaggery : 2 Tablespoons
Coconut : 2 to 3 Tablespoons
Oil : 1 Tablespoons

For seasoning : 
Oil : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 6 to 8
Ingh /Asafoetida : A little
Ground nuts : 2 to 3 Tablespoons

Method :
1 Cook 2  cups of rice and cool it. Soak tamarind in 1/2 cup of water for 5 minutes and squeeze out the pulp.

2. Keep a pan on the fire and fry channa dal, urid dal. Add sesame seeds with a tsp of oil.

    3. Add rasam powder. Put off the fire and add curry leaves, ingh and grated coconut.

4. Let it cool. Dry grind and keep it aside.

5. Keep a little bigger pan and put tamarind pulp, turmeric powder, jaggey and salt.
6. Let it boil and get it thick. Add powdered spices and mix it well. It turns as thick paste. Remove it from the pan and let the mixture cool down. ( The consistency should be soft and thick).

7. Keep another pan on the fire and heat. Fry ground nuts in 1 tsp of oil and put it on cooked rice.
8. Add oil, mustard seeds, urid dal and let mustard splutter.
9. Add curry leaves, ingh . Add This to cooked rice.
10. Add 2 to 3 tablespoons of tamarind spice mixture.

11. Mix it nicely and slowly. Add required salt. Add a teaspoon of fresh cooking oil and a 1/2 tsp of methi powder and mix it slowly.

12.  Shift it to a serving dish.

13.. Serve it with chips or papad or your choice of any fried dish.
14. A cup of curd or curd rice will surely go well with this Puliyogare.

Note :

Adding jaggery more/less is optional. The rice should not be over cooked. Add a teaspoon of oil while cooking rice so that each grain separates well.
Adding oil and roasted methi powder adds to the taste. (Optional).
If you are using fresh coconut just dry roast a bit and then add it. Taste better.
Adding fresh spice powder adds to the taste of Puliyogare.
Though the process looks long " Puliyogare " taste yummy.
Add byadagi chilly. You can also add 2 to 3 pepper pods while frying spices.
It is always better to fry spices one by one. Fry it on low flame.
Time : The whole process around 40 minutes.
Serves : 4 to 5.

Corn flakes Chat

Corn flakes chat is a snack which is very simple and you can create your own toppings. (Spreads).
Some time you feel like having something. Corn flake chat is just perfect. Try and enjoy.
I have used Kellogs Corn flakes, groundnuts and chilly powder. You need to try your own toppings and top up or spread it on the top of the corn flakes and njoy

Things needed:
Corn flakes : 1 Bowl ( I have used Kellogs Natureal (Plain) cornflakes
Ground Nuts : 2 Tablespoons
Chat masaala : A little
Chilly Powder : 1/2 Teaspoon
Salt : to taste.
Oil : 1 Tablespoon

Method :
1. Keep a Pan on the fire and heat. Add oil, let it heat.
2. Add groundnuts and fry nicely till turn crispy.
3. Let the flame be very low.
4. Add corn flakes and fry nicely till they turn slightly golden. (Be careful it might burn and turn black).

5. Now add a pinch of salt and chilly powder. Mix it nicely and shift to a bowl.

6. Add your own toppings like cut onions, grated carrots, boiled corn, fresh and cooked peas etc.

 Note :
You can add any veggie of your choice. I have mentioned some. You can also add Sev or chips etc.
Adding any spice of your choice it optional. Adding more salt is optional. Add groundnuts on the top and have them. It taste yummy. Do not add much oil. Corn flakes can absorb so much oil, but it is not good for the health. You can add any spice of your choice. Do not much. Mild spice taste better and good for health too.
Time : 10 Minutes
Serves : 3 to 4 .

Indian Style Baguette Sandwich

Baguette is a type of french bread and it is bit hard on outer layer and soft inside. 

I just tried this sandwich and it came out very well. So here is the recipe. This sandwich makes a good snack in the evening and filling too. You can say that it is a just twist of Indian bakery style sandwich but with loads of vegetables in a healthy manner. You can pack this sandwich for kids for their snack box. You can also have this sandwich for your ladies kitty party, a small tea party etc.
Here is a recipe that how i have done this.
No onion or garlic is used in this Indian Style Baguette Sandwich.
Things Needed :\
Baguette bread :  1
 For Topping :
Carrots : 2
Beetroot : 1
Boiled Potatoes : 3 to 4
Pomegranates : 5 to 6 Tablespoons
Groundnuts : Dry roasted : 2 to 3 Tablespoons
Coriander leaves : 1/2 Bundle
Green chilly : 1 to 2
Lemon : 1
Spices :
Dry ginger powder : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Pav bhaji Masala : 1/2 Teaspoon
Turmeric powder : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teaspoon
Salt : As required
Cooking Oil : 2 Tablespoons
Ghee/ Butter : 2 to 3 Tablespoons.

Method :

1. Wash and boil potatoes and remove its skin. Smash it nicely and keep it aside.

2. Wash and grate carrots and beetroot. Keep some carrots gratings separately in a cup.

3. Wash and cut chilly, coriander leaves and keep it aside. Cut lemon and squeeze out the juice and keep it aside.
4. Remove the pods from pomegranates and keep it aside.
5. Dry roast groundnuts and remove its husk and keep it aside. (Divide the pods in to two)
6. Keep a pan and heat. Add jeera and let it turn slightly golden brown.
7. Add  carrot, beetroot gratings and cut green chilly. Mix it well and stir.
8. Let it turn soft. Add smashed potatoes and mix it well. Stir continuously on slow flame.
9. Add garam masala and pav baaji masala powder. Add dry ginger  and turmeric powder.

10. Mix all the ingredients nicely and stir for 2 to 3 minutes.
11. Add coriander leaves and lemon extract . Put off the fire.

12. Shift the curry to a serving bowl.

Now get ready for bread slices topping Roasting /Shallow Frying

1.. Cut Baguette in to small pieces.Arrange them in a tray or plate.
2. Top up Baguette pieces with ready vegetable mix. Press it slightly on the top.

3. Keep a tava /pan on the fire and heat. Put a teaspoon of ghee/butter.
4.  Put the vegetable topped Baguette on the tava. Put the slice upside down.

5. Let it fry or dry roast nicely on low flame for 1 to 2 minutes. Now turn the other side and cook for a minute.
6. Remove it from the pan and keep it on a plate. Repeat the same with remaining Baguette pieces.

Topping up with Groundnuts and Pomegranates.
1. Keep a shallow fried bread slice in the serving plate.
2. Top up with pomegranate pods and spread groundnuts generously.
3. Sprinkle with chat masala or with jeera powder (Optional) and carrot gratings.
4. Eat or serve as a snack whenever you want. We had it in the evening.

Note :

Adding any vegetable to top up is your choice. Adding onion or garlic to the curry is optional. Use of oil to shallow fry is optional. I have used very little ghee to Roast the baguette pieces. (toasting).
Adding any brand of spice is optional. I have used MTR Spices because it is mild and tasty too.
Time : 
Preparation time : Altogether : 40 Minutes
Serves : 4 to 5  (Depending on the topping you use).

MTR Spices that I have used in this recipe.

Bread that I have used in this recipe

Jat Pat Curry (Tomato Moong dal & Carrot Fry )

Jut Pat curry is very easy to cook, not much of ingredients needed either. I have tried Simple Moond dal with tomatoes and carrots fry.

These two dishes does not take much of your time and it does contain rich source of proteins and other minerals. It boost energy and keeps you full for a long time.
I have used Moond dal and tomatoes for dal and carrots and green chilly with and coriander leaves for both the dishes.
Let us see the recipe Now :
Jutpat means quick. It should be with in a few minutes.
No onion OR garlic is used in this combo dishes.

1 Moong Dal - Tomato Curry :

Ingredients :
To cook :
Moong dal : 1/2 Cup
Tomatoes : 2
Green chilly : 1
Pepper pods : 2 to 3

To Add : 
Mustard and jeera/cumin seeds, curry leaves, ingh/Asafoetid seasoning.
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Ginger Grated : 1 Teaspoon

For Seasoning :
Ghee/Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cunin seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh/ Asafoetida : A pinch

Method :
1. Wash and pressure cook moong dal, tomatoes, pepper pods and slit green chilly. ( Wash and slit before adding and wash and cut tomatoes. (Discard the tomato seeds before adding to cook).

2. Keep a pan on the fire and add ghee/oil, mustard seeds, jeera and let mustard splutter.
3. Add curry leaves and ingh to it. Put cooked moong dal mixture and mix it nicely. Add required water.

5. Wash and remove the outer layer of ginger and wash it again. Grate it and put it to the dal.
6. Add salt and turmeric powder. Let it cook for 2 minutes again. Add cut coriander leaves and shift the ready curry to a serving dish.

7. Jatpat Curry / Moong dal curry is ready to serve.

Note : 

I did not add any spice to the dal. It is simple and mild spicy. Cooking green chilly along with moong and tomatoes adds to spicy taste. Adding any spice powder is your choice.
Adding more ghee is optional. I used ghee to season the curry.
Time : 10 Minutes,
Serves : 2 to 3

2.  Carrots Fry :

Wash and grate  2 to 3 carrots and keep it aside.

Wash and cut green chilly (1) and keep it aside.

Wash and cut coriander leaves, curry leaves.

Keep a pan on the fire and heat. Add 1 tablespoon of coconut oil (Or your choice of oil), mustard seeds, jeera (each 1/2 teaspoon). Let mustard seeds splutter. Add cut green chilly, grated carrots and curry leaves. Fry for 1 to 2 minutes. Add a pinch of turmeric powder and required salt. Mix it well.

Remove it from the pan to a serving dish. Your carrot fry is ready to serve. 

Note : Use your choice of oil. Adding any spice powder is optional. Adding cut onions and garlic is optional. I have not used it.

Time : 5 Minutes 

Serves : 2 to 3

Hot and Spicy Capsicum Curry.

Hot and Spicy Capsicum Curry can be eaten with rice, roti , chapaatis and bread toast also.

Things Needed :
Capsicum : 2 to 3
Coriander Seeds : 1 Tea spoon
Fresh coconut : 1 Table spoon.
Red chillies : 4 to 6
Sesseme Seeds : 2 Tea spoons
Ground Nuts : Roasted : 2 Table spoon.
Tamarind pulp : 2 Table spoon
Jagary : 1 Table spoon ( grated)
Salt: to taste
Oil : 1 Table spoon
Water : 1/2 cup
Curry Leaves : 8 to 10 leaves.
Mustard Seeds 1/2 tea spoon.
Ingh or Asfatodia: a pinch

Method :
Cut capsicum in to small pieces. Take a pan and put oil and heat. Put mustard and let it spurt add curry leaves and cut capsicum. Fry until capsicum becomes soft. Add ingh and water and cook for 2 minutes.
Roast coriander seeds , sesseme seeds and red chillies 2 to 4 curry leaves and grind with coconut , roasted ground nuts tamarind pulp. Add this mixture to cooked capsicum. Add salt and jaggary. Mix well and cook for 2 minutes. Capsicum curry is ready to serve.

Note : Roast coriander , sesseme seeds red chillies and ground nuts on the slow fire. Can add little more jaggary to get sweet taste.

2 servings.

Palak - Tomato Dal .

Palak/Spinach and Tomato dal is a good combination and it is nice to have with chapatis.
I have cooked Palak tomato dal with simple spices and Toor dal. It is a very simple dal and chapatis.

Chapatis are prepared using Jowar/Sorghum/Millets and very little quantity of wheat flour.
Chapatis are prepared immediately and served hot chapatis with Palak Tomato curry.
No Onion or Garlic is used in this " Palak Tomato Dal".
Let us see the recipes now :

1. Palak/Spinach Tomato Dal.

Things Needed :

Tomatoes : 2
Toor dal cooked 1 Cup
Green chilly : 2
Palak Leaves : 1 Bundle
Curry Leaves : 8 to 10
Coriander leaves : 2 Tb
Salt : Required
Ginger : 1 Teaspoon (grated)
Rasam/Sambar/Curry powder 1 Teaspoon
Garam Masala /chat masala : 1/2 Teaspoon
Salt : As required
Milk/Fresh Milk Cream : 2 Tablespoons
Turmeric powder : A pinch
Seasoning :
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Asafoetida/Ingh : A little
Ghee: 1 Tablespoon

Method :

1.Wash and cut palak/Spinach leaves and keep it aside. Wash tomatoes and cut into small,
2. Wash and cook 1/2 cup of dal and keep it aside.
3. Wash and cut green chilly, wash and remove the outer layer of ginger, wash it again and grate it.
4. Wash and cut curry leaves and coriander leaves.
5. Keep a pan on the fire and add oil, mustard seeds and let it splutter.
6. Add jeera and cut green chilly. Add a pinch of ingh/asafoetida. Mix it well.
7. Add cooked dal. Ad a pinch of turmeric powder. Add cut palak leaves, tomatoes and cook.
8. Let it cook for 3 to 4 minutes. Add salt, rasam powder/sambar powder. Add grated ginger.
9. Add 1/2 Teaspoon of garam masala and mix it well. Let it cook for 2 minutes.
10. Add required water. (If required). Stir in between to see that it does not get burnt
11. Shift the ready curry to a serving dish and add fresh milk cream. (Optional)
12. Add cut coriander leaves, ghee and serve with chapatis.

Note :

You can use moong dal instead of toor dal. (optional). You can use your choice of rasam/sambar powder. I have used MTR. Use of more chilly is optional. Use of fresh milk cream is optional. ( I have used fresh cream from home which is collected after boiling milk). It adds to the taste.

Time : 10 Minutes : (If you have already cooked the dal or 20 more minutes to cook dal).
Serves : 3 to 4 .