Mysore Khadya

ALOO METHI SOYA CURRY

2015-12-28T05:37:00.002+05:30

Aloo Methi Soya curry is a very simple dish. It's healthy & good in protein. It can be used with chapati, poori,and pulka etc. Here i used soya powder instead of soya chunks. Boiled soya chunks could be used if you like it.

Preparation time: 20 min , Cooking time : 45 min , Yield : 2-3 servings

Igredients:- Here i have taken..

Fenugreek leaves - 1/2 bunch
Boiled Potato - 2 Medium size
Tomato - 1 big size
Onion -1 small size
Soya powder - 1 tbsp
Chili powder - 1/2 tsp
Turmeric - 1/2 pinch
Mustard seeds - 1/2 Tsp
Garam masala - 1 Tsp
Green chilies- 2
Cilantro - 1/2 cup chopped
Oil - 2 Tsp
Salt - To taste

Method:-

Heat the oil in pan , and add mustard seeds to splutter. Then add chopped onions & green chilies fry till translucent and add chopped tomatoes and cook for about 1-2 min until it's soft.

Add chopped and fresh fenugreek leaves and cook till it's soft and nice. Then add boiled potatoes and mix it nicely.

Add in turmeric powder, chili powder, garam masala, and soya powder and mix it nicely , and add some water according to your consistency about how much thick or thin curry you want

Add some salt to taste and stir continuously and cook for about 3-5 min or till it gets thicken.

Finally, garnish the dish with chopped cilantro and serve hot Healthy and Delicious Aloo Methi Soya Curry with any types of Roti and enjoy.

Turnip leaves chips

2014-04-30T00:36:00.003+05:30

SI NO	CONTENTS	QUANTITY
1	TURNIP LEAVES	1 BUNCH
2	RED CHILLI POWDER	1/2-3/4 TSP
3	GARAM MASALA	¼ TSP
4	CORN FLOUR	2 TSP
5	CHICKPEA FLOUR/ BESAN	½ CUP
6	OILVE OIL	2-3 TSP
7	SALT	TO TASTE

METHOD:

1. Wash and dry the turnip leaves, remove the ribs and stem from the leaves, and cut into 1-1 1/2 inch pieces.

2. In a mixing bowl add besan/chickpea flour, salt, corn flour, red chilli powder, garma masala powder and 2-3 tsp of oil and mix well ( do not add water)

3. Toss besan mixture and leaves together and lay on baking sheet and bake @ 325 C till crisp, turning the leaves halfway through for about 15-20 min.

4. Serve Spicy and crispy Turnip leaves chips as finger food with Tea or Coffee..:)

Jalebi

2014-04-29T05:37:00.003+05:30

SI NO	CONTENTS	QUANTITY
1	MAIDA	1 ½ CUPS
2	ACTIVE DRY YEAST	1 TSP
3	YOGURT/ CURD	2 TBSP
4	SAFFRON STRANDS	FEW
5	ROSE WATER	FEW DROPS
6	OIL FOR	FRYING
7	GHEE	1-2 TBSP
8	SUGAR	2 ½ CUPS
9	LEMON JUICE	2 TSP
10	CORN FLOUR	2 TBSP

Preparation time: 30 min, cooking time 45 min, yield: Makes 22-25 jalebis.

Method:

1.Take 1 spoon dry active yeast and sugar and put in ¼ cup of warm water, stir and keep it aside for 5- 10 min, till it forms foam texture.

2. Make 1 thread consistency sugar syrup adding 21/2 cups of sugar and 1 ½ cups of water and few saffron strands.

Dip a spatula in the syrup and lift it out. Allow syrup to cool down for a second, touch the syrup with a finger and then touch your thumb together and pull apart gently.You need to keep testing for its consistency. Until it forms single thread between forefinger and thumb.

When Sugar syrup is done add lemon juice and rose water and stir, and keep it aside.

3.In a mixing bowl , take Maida, corn flour, add raised yeast, curd and mix well, then add yellow food color, 2 tsp of oil, and add little by little water approx 1 cup of water and whisk nicely. And keep it in warm place for 20 -30 min.( Make sure the batter should be thick cosisitency as shown in the picture, you can add 1-2 tbsp of water if you feel too thick.)

Mixing the wet ingredients

After 30 min

4. Pour Jalabi batter to jalebi making bootle or ketchep dispenser or zip lock bag of your choice

5. in a heavy bootom pan, heat oil and 2tbsp of ghee. (Oil should be medium hot at all the time to get nice jalebis) take the bottle and hold over the hot oil and squeeze the bottle to make swirl shape (as shown in the picture below) and fry on both the sides. Now hotJalebis’s are ready to dip in warm sugar syrup. ( make sure both jalebi and sugar syrup hot and warm to obsorb sugar syup)

6. Once the jalebis are fried Dip in warm sugar syrup for about 20-25 seconds, and take out.

7. Garnish with saffron strands and pista or any nuts, Serve YUMMY hot JALEBIS and Enjoy!

BEETROOT PULAV

2014-04-29T03:57:00.003+05:30

INGREDIENTS:

*SI NO*	*CONTENTS*	*QUANTITY*
1	BEET ROOT	2 MEDIUM
2	BASMATI RICE	2 CUPS
3	GREEN CHILLIS	6-7
4	OIL	2 -3 TBSP
5	GHEE / CLARIFIED BUTTER	1 TSP
6	MUSTARD SEEDS	½ TSP
7	CUMIN SEEDS	½ TSP
8	WHOLE SPICES	FEW
9	BAY LEAF	2-3
10	ONION	1 MEDIUM
11	CARROTS	1-2
12	PEAS	½ CUP
13	MILK	½ CUP
14	MINT LEAVES	½ CUP
15	PULAV MASALA POWDER	2-3 TSP
16	CORIANDER LEAVES	1/2 CUP
17	SALT	TO TASTE

Preparation time: 30 min, cooking time 30 min Yield Serves: 5-6

METHOD:

1.In a heavy bottom Pan / pressure cooker, heat the oil and ghee, once it is enough hot, add mustard seeds and cumin seeds to splutter, then add bay leaves, whole spices like
( cardamom, cloves, star anise) and fry for few seconds .

2. Then add chopped onions, Sliced greenchillis, and fry till onions are transuclant .

3. Then add chopped beetroots, mint leaves, pulav powder, salt and soaked rice and fry for few 1-2 min. For 2 cups of Basmati rice add 2 ½ cups of water and ½ cup of milk and stir.

4. Cover the lid of the pan or Cooker and cook till done or 1-2 whistles.

5. Finally garnish with cooked peas and coriander leaves/cilantro.

6. Serve hot Pulav with raita and Enjoy!

HESARUBELE PAYSA / MOONGDAL KHEER

2014-04-25T07:55:00.003+05:30

Preparation time: 20 min,Cooking time: 45 min,Served:4-5 people

	CONTENTS	QUANTITY
1	YELLOW SPLIT MOONG DAL	1 CUP
2	JAGGERY	2 ¼ CUP
3	GRATED DRY COCONUT	2 TBSP
4	CLARIFIED BUTTER/ GHEE	1-2 TBSP
5	CASHEW NUTS	FEW
6	RAISINS	FEW
7	CARDAMOM POWDER	1 TSP
8	BOILED MILK	1 CUP

METHOD:

1.Dry roast the Moong dal for 5 min on medium heat till aromatic. Or till it slightly changes its color.

2.In a small pan add ghee, once ghee starts to melt add cashew nuts and raisins and roast it lightly and keep it aside.

3.In a heavy bottom pan add boiled moong dal and little water to boil, then add jaggery and cook for 3-4min on low to medium heat until jaggery melts and starts to thickening, stir in interval make sure that the jaggery should not stick to the bottom of the pan.

4.Add desiccated coconut and mix it well. Then add milk and cook for another 5 min on medium heat and mix well.

5.Finally add roasted cashew, raisins and freshly grounded cardamom powder and mix it well. Now Hesaru bele paysa/ moongdal kheer is ready to serve hot or cold.

TIPS:

Adjust the quantity of milk according to taste and consistency you want.

Remove the impurities of the jaggery (Boil little water and add jaggery, once it dissolve in water switch off the heat and strain)

Add boiled and cooled milk to prevent curdling.

MYSORE MASALA DOSA

2014-04-25T06:00:00.001+05:30

TO MAKE DOSA BATTER.

SI NO	CONTENTS	QUANTITY
1	PARABOILED RICE	2 CUPS
2	URAD DAL/ BLACK GRAM	½ CUP
3	BEATEN RICE/ POHA	¼ CUP
4	FENUGREEK SEEDS	2 TSP
5	TOOR DAL	2-3TSP

METHOD:

1. Clean and wash the Rice, urad dal, beaten rice and fenugreek seeds and cover with enough water. Soak for about 4-6 hours.

2. Then grind soaked rice and dal in a mixer/ wet adding little water a time in between grinding, into fine and fluffy paste. Cover and rest it for min 10-12hrs hrs or overnight in warm place to ferment.

(Batter rises well in hot place or during summer rather than winter or cold place, it depends on climatic condition)

POTATO FILLING FOR DOSA

SI NO	CONTENTS	QUANTITY
1	BOILED MASHED POTAOES	5-6
2	RAW ONIONS MEDIUM	3-4
3	FRESH OR FROZEN PEAS	½ CUP
4	OIL	2-3 TBSP
5	MUSTARD SEEDS	1 TSP
6	CHANA DAL/ BENGAL GRAM	1 TSP
7	URAD DAL/ BLACK GRAM	1 TSP
8	GREEN CHILLIS	6-8
9	CURRY LEAVES	FEW
10	TURMERIC POWDER	PINCH
11	CILANTRO	½ CUP
12	GRATED GINGER/PASTE	½ TSP
13	LEMON JUICE	2 TSP
13	SALT

METHOD:

1.Heat the oil in a pan, add mustard seeds to splutter, then add chana dal, urad dal, and fry for few seconds until it turns light golden, then add chopped green chillis, curry leaves, peas, finely sliced onions (vertically) ginger, turmeric, salt and fry for few min till all the ingredients blended well and onions are transuculant .

2. Then add peeled, boiled, and mashed potaoes into onions and mix well.

3. Finely add lemon juice and chopped cilantro and mix well.

TO MAKE RED ONION CHUTNEY

SI NO	CONTENTS	QUANTITY
1	RED CHILLIS	2-3
2	ONION SLICES	FEW
3	GARLIC ( OPTIONAL)	1-2
4	ROASTED CHANA DAL	2 TSP
5	TAMARIND JUICE	1 -2TSP
6	SALT	TO TASTE

METHOD:

1. Soak red chillis in warm water for few min to get soft. Grind all the above ingredients into fine paste. And keep it aside.

PROCEDURE FOR MAKING MASALA DOSA

1. Heat the iron Skillet or Nonstick skillet (I used nonstick tava) apply little oil, and brush it nicely all around.

2. Pour 1 ½ ladle of batter on skillet and spread dosa batter in circular motion evenly thin from the center of the skillet.

3. Then drizzle some oil/ melted butter all over the dosa and cover with the lid for few seconds.

4. When it starts leaving edge of the skillet or it changes its color to golden and crisp.

5. Spread a tea spoon of red chutney over dosa and place potato filling in the center and fold dosa into half and serve hot and crispy Masala dosa with coconut chutney and Sambar of your choice.

Check for coconut chutney in my blog

STRAWBERRY PICKLE

2014-04-11T05:19:00.004+05:30

Strawberry Pickle is very very simple and easy to prepare.this pickle can be accompained

with microwave papad.belive it taste delicious for those who doesn't like to have any berries :)

Preparation time 10 min, Cooking time: 1 min

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	STRAWBERRIES	FEW
2	CHILI POWDER	TO TASTE
3	SALT	TO TASTE
4	OIL	1 TSP
5	ASAFOETIDA/ HING	PINCH
6	MUSTARD SEEDS	¼ TSP
7	CILANTRO	FEW

METHOD:

1. Finely chop the Strawberries

2. Add red chili powder, salt and seasoning of hing and mustard seeds.Mix well

3.Garnish with cilantro and serve with meal or papad.

MASALA IDLI

2014-04-11T04:09:00.004+05:30

Preparation time: 20 min Cooking time: 20 min, Yield:Serves: 2

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	IDLI BATTER	2 CUPS
2	CHOPPED ONIONS	¼ CUP
3	GRATED CARROTS	¼ CUP
4	GREEN CHILLIS	4-5
5	CUMIN SEEDS	1 TSP
6	CHOPPED CILANTRO	¼ CUP
7	CURRY LEAVES	FEW
8	OIL	2 TSP
9	MUSTARD SEEDS	1 TSP
10	CHANA DAL/ BENGAL GRAM	1 TSP
11	URAD DAL / BLACK GRAM	1 TSP
12	ASAFOETIDA / HING	1/8 TSP
13	SALT	TO TASTE

METHOD:

Heat the oil in pan, add mustard seeds, when it splutters, add chana dal, urad dal and fry for about 30sec.Add green chillis and Saute it and keep it aside.

In a mixing bowl add idli batter, grated carrot, chopped onions, cumin seeds, fried seasoning, cilantro/coriander leaves, and salt and mix well.

Grease the idli molds and pour laddle full of batter to molds and steam it in steamer or cooker for 10-12 min. Let it cool for few min.

Demold the idlis and serve Masala idlis with chutney and sambar.

TIPS:
you can make this Masala idli with left over batter.

EGGLESS CHOCOLATE CAKE

2014-04-11T03:54:00.001+05:30

Preparation time: 30min, Cooking time: 30-35 min

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	ALL PURPOSEFUL FLOUR	1 ½ CUP
2	BUTTER	1 STICK/ ½CUP
3	GRANULATED WHITE SUGAR	2 CUP
4	CONDENSED MILK	½ CUP
5	MILK	½ CUP
6	CURD	¼ TBSP
7	BAKING POWDER	1 TSP
8	UNSWEETNED COCOA POWDER	3 TBSP
9	VANILLA EXTRACT	1 TSP

Method:

Preheat the oven to 350 degree F, or 180 degree C.

In a mixing bowl combine butter (room temperature), Sugar and stir together,add condensed milk, vanilla extract and mix.

Sift flour, baking soda and baking powder, mix together.

Add sifted flour and cocoa powder and gently mix all the ingredients together with milk, until well combined and there are no lumps.

Pour the cake batter to greased pan..Bake the batter in oven for about 30-35 min.

After 30-35 Min turn off the oven and rest the cake for another 5 min .

Take out hte cake from oven and flip the cakepan and tap it slightly on cooling rack.

Once the cake comes out clean, dust the sugar powder on top or decorates according to your choice.

TIPS:

Check the doneness by inserting a clean toothpick into the center of hte cake, If it comes out clean, then the cake is ready. If the batter sticks to the toothpick even a little it needs more time to bake.

QUINOA CUTLET

2014-04-11T03:23:00.002+05:30

Preparation time 20 min, cooking time 15 min, Makes: 15 Medium Cutlets

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	BOILED QUINOA	1 CUP
2	BOILED POTATOES	2 SAMLL
3	CHOPPED ONIONS	½ CUP
4	CHOPPED CILANTRO	¼ CUP
5	RED CHILLI POWDER	½ TSP
6	GARAM MASALA	½ TSP
7	GREEN CHILLIPASTE	½ TSP
8	GINGER PASTE	½ TSP
9	CORN FLOUR	2 TSP
10	SALT	TO TASTE

METHOD:

1. In a mixing bowl add boiled and mashed potatoes, chopped onions, cilantro, red chili powder garam masala powder, ginger paste, green chili paste, boiled quinoa ( I used tri color quinoa) and salt as per taste. Mix all the ingredients nicely.

2. Take a small golf size ball mixture and press into circular flat shape.

3. Add little water to corn flour and make a thin paste. Then dip the Cutlet mixture in corn flour paste.

4. Roll in bread crumbs on both the sides evenly.

5. Heat sufficient oil in a pan; place the cutlet in the pan, Shallow fry till both the sides are evenly golden. Drain and place on a kitchen towel or absorbent paper. And Serve hot.

Molake Huruli kattina saaru, palya/Horse gram Rasam & palya

2014-04-10T05:22:00.002+05:30

Molake huruli saaru is my all-time favorite and it is very Nutritous.

Preparation time: 30 min, Cooking time: 50 min , Yield: Serves 3-4

Ingredients:

SI NO	CONTENTS	QUANTITY
1	SPROUTED HORSE GRAM	2 cup
2	GREEN CHILLIS	1-2
3	ONION	1 Medium
4	CUMIN SEEDS DIVIDED	2 TSP
5	TAMARINDPASTE	½- TSP
6	SARINA PUDI/RASAMPOWDER	1-2 TSP
7	CURRY LEAVES	FEW
8	GHEE	1-2TSP
9	MUSTARD SEEDS	½ TSP
10	COCONUT(OPTIONAL)	¼ CUP
11	JAGGERY	2 MARBLE SIZE
12	CHOPPED CORIANDER LEAVES	¼ CUP
13	SALT	ASPER TASTE

METHOD:

1. Wash the sprouts once again and Cook in pressure cooker for about 3 whistels.

2. To make MASALA PASTE: Take a mixer jar , add coconut , cooked horse gram 1 cup, Rasam powder, raw onion pieces, Cumin seeds and tamarind .Adding little water at time grind the mixture into fine paste and keep it aside.

3. Drain the stock of cooked horse gram in a vessel; add some more water to make desired consistency and quantity you want. ( I seasoned first and then added stock)

4. Add ground masala paste, Curry leaves, salt and jaggery and bring it to boil for about 5-10 min.

5. Season Molake huruli kattida saaru with 1-2 tsp of ghee by adding hing and mustard seeds.

6. Garnish with coriander leaves and Serve hot Rasam accompained with Molake kattina palya and rice.

TIPS:

TAKE Sprouted horse gram, or you can use overnight soaked horse gram also. (Sprouted grams are very nutritious and it has lot of health benefits. Horse gram is high in protein and iron. As I aware, it’s good for reducing cholesterol and Gal stone and menstrual problems.

TO MAKE SPROUTED HORSE GRAM PALYA:

Take cooked horse gram

1.Heat the oil in a pan, add mustard seeds to splutter, add chana dal, urad dal, curry leaves,2-3 green chillis, hing and sauté it nicely , then add chopped onions, and fry till onions becomes transculant.

2.Then add sprouted horse gram and salt and mix it nicely.

3.Garnish with chopped coriander leaves and shredded coconut (optional)

And serve hot palya with Rice and rasam…. :)

{Chana dal and Urad dal gives nutty flavor to palya it tastes delicious.}

Rava Coconut ladoo

2014-02-22T05:13:00.001+05:30

Preparation time: 10 min, Cooking time: 7-8 min, Makes: 12-14

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	DESICCATED COCONUT POWDER	2 CUPS
2	SUGAR	1 CUP
3	MILK MAID	½ CUP
4	FINE RAVA	2 TBSP
5	SAFFRON STRANDS	FEW
6	SAFFRON COLOR	PINCH
7	CARDAMOM POWDER	1 TSP
7	PISTA	FEW
8	GHEE	1 TSP

METHOD:

In a wide pan, add sugar and ¼ cup of water to make sugar syrup, once sugar dissolves completely and ready to boil add desiccated coconut powder, pista, saffron color, saffron strands (dissolved in little warm water) mix it nicely.

When it is ready to thickening add milk maid, cardamom powder and keep stirring till it leaves the sides of the pan. Then Switch off the heat and keep it aside to cool.

When the mixture is warm enough, Start making the ladoo’s.Finally garnish with desired nuts. And refrigerate all ladoo's for 15-20 min to set.

Now rava coconut ladoo’s are ready to serve and enjoy.

Gojjavalakki / beaten rice/ poha snack

2014-02-22T05:07:00.003+05:30

Preparation time: 20 min, Soaking time: 30 min, Cooking time: 30 min, Serves: 5-6

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	THICK POHA	4 CUPS
2	WATER	1 ½ CUPS
3	OIL	4-5 TBSP
4	MUSTARD SEEDS	1 TSP
5	CHANA DAL/BENGAL GRAM	1 TSP
6	URAD DAL/ BLACK GRAM	1 TSP
7	CURRY LEAVES	FEW
7	ASAFOETIDA	½ TSP
8	RED DRY CHILLI’S	3-4
9	PEANUTS	½ CUP
10	CASHEW NUTS (OPTIONAL)	FEW
11	TURMERIC	PINCH
12	SAARINA PUDI/ RASAM POWDER	2-3 TSP
13	THICK TAMARIND JUICE	½ CUP
14	MASHED JAGGERY	½ CUP
15	CUMIN SEEDS	1 TSP
16	FENUGREEK SEEDS	½ TSP
17	DRY COCONUT FLAKES	½ CUP
18	CHOPPED CORIANDER/CILANTRO	¼ CUP
19	SALT	TO TASTE

METHOD:

First grind thick poha/ beaten rice in a mixer 2-3 times till you get coarsely powder.

Dry roast cumin and fenugreek seeds and grind it into fine powder and keep it aside.

In a big mixing bowl add tamrind juice, salt, saarina pudi/rasam powder, and mashed jaggery with 1 ½ cups of water and stir together. (Adjust little water if you see too much dry ness)

Add coarsed poha into water and mix together and tap with your palm and keep it aside for about 20-30 min till poha nicely soaked in water.

Once you notice dry ness in poha. Gently crumble the mixture with the help of your hand.

Heat the oil in heay bottom pan, add mustard seeds to splutter, then add chana dal, urad dal, hing, curry leaves,red chilli and fry for 30 sec or till it changes its color Then add cashew and peanuts and fry for few second till it turns into golden light color.

Reduce the heat and add crumbled poha little by little and mix. Add roasted powder and mix gently with spatula.

When it blends nicely add dry coconut flakes and coriander leaves and mix.

Serve hot and spicy,tangy, gojjaalakki/ poha for snacks or for breakfast.

TIPS:

You can check this blog for saarina pudi / rasam powder.

Traditionally this snack is little more tangy and sweetish recipe.

You can sprinkle little water if you see too much dryness in poha.

You can have this snack with thick curd/ yogurt.

Adjust the quantity of jaggery and saarina pudi/ rasma powder according to your requirements.

Tili Saarina Pudi /Rasam powder

2014-02-22T05:06:00.002+05:30

Preparation time: 30 min, Cooking time: 45 min

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	CORIANDER SEEDS/DHANIA	400 GRAMS
2	BYDAGI RED DRY CHILLI’S	100 GRAMS
3	WHOLE DRY RED CHILLI’S	300 GRAMS
4	CUMIN SEEDS	2 CUPS
5	FENUGREEK SEEDS	½ CUP
6	PEPPER CORNS	¼ CUP
7	MUSTARD SEEDS	2-3 TSP
7	ASAFOETIDA	1 TSP
8	WHOLE TURMERIC/ POWDER	1 SMALL
9	CURRY LEAVES	1 BUNCH

METHOD:

Dry roast Seperately coriander seeds/dhania, cumin seeds, fenugreek seeds, mustard seeds,till aromatic or slightly it changes its color to light golden,and keep it aside.

Fry red chilli’s, peppercorns, turmeric, curry leaves separately with little oil till slightly changes its color.

Once all the ingredients are roasted, mix together and allow it to cool down for few min, and grind all the ingredients into fine powder in a mixer or using spice grinder.

Store Saarina pudi in an airtight container and use.

TIPS:

Saarina pudi gives nice aroma and flavor to tili saaru/Rasam with rice and dallop of ghee.

You can store and use this saarina pudi/powder upto 2-3 months.

Check this blog for Tili Saaru /Rasam Recipe.

Vaangibath powder /Palya powder

2014-02-22T05:06:00.001+05:30

Preparation time: 20 min, cooking time 45 min.

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	CORIANDER SEEDS/DHANIA	1 CUP
2	CHANA DAL/ BENGAL GRAM	1 CUP
3	URAD DAL /BLACK GRAM	¾ CUP
4	WHOLE RED DRY CHILLI’S	2 FEAST
5	BYADAGI RED CHILLI’S	1 FEAST
6	CINNAMON STICKS 1 “	5-6
7	WHOLE CARDAMOM	3
8	PEPPER CORNS	10
9	ASAFOETIDA	½ TSP
10	TURMERIC	PINCH

METHOD:

Cut all the dry chilli’s into half using scissors and keep it aside.

Dry roast chan dal, urad dal separately on low flame till it gives nice aroma or changes its color to golden brown and keep it aside.

Then roast coriander seeds and keep it aside.

With little oil fry cardamom, cinnamom sticks, pepper sepaerately and keep it aside.

Finally raost the red chilli’s with oil till it slightly changes its color,and keep it aside.

Combine all the roasted ingredients together and allow it to cool down for few min and grind it into fine powder.

TIPS:

You can Make Vaangibath or any vegetale bath of your choice using this powder.

It gives nice aroma and flavor to Vaangibath.

HULI PUDI

2014-02-22T05:06:00.000+05:30

Preparation time: 20 min, cooking time: 45-50 min

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	CHANA DAL/BENGAL GRAM	1 CUPS
2	URAD DAL/BLACK GRAM	1 CUP
3	WHOLE RED CHILLI’S	100 GRAMS
4	BYADAGI RED CHILLI’S	50 GRAMS
4	CURRY LEAVES	½ BUNCH
5	FENUGREEK SEEDS	¼ CUP
6	ASAFOETIDA /HING	½ TSP
7	OIL	2 TBSP
8	PEPPER CORNS LESS THAN	¼ CUP
9	CINNAMOM STICKS	10 GRAMS
10	CORIANDER SEEDS	250 GRAMS
11	CUMIN SEEDS	½ CUP
12	POPPY SEEDS	25 GRAMS
13	TURMERIC	1/2 TSP
14	REGULAR RICE	¼ CUP

METHOD:

Dry roast chana dal, urad dal coriander seeds, fenugreek seeds, cumin seeds, poppy seeds, and rice and keep it aside

Roast chilli’s, curry leaves, pepper, cinnamom, turmeric sepaerately and keep It tside.

Combine all the ingredients together and grind it into fine powder.

Mix nicely and Store it in an airtight container and use.

TIPS:

Whole dry red chilli gives spicy flavor, whereas byadagi red chilli’s gives nice color and flavor to powder.

Make vegetable huli or Sambar with this powder. You can add any vegetables to make huli / Sambar.

Check my blog for aloogedde eerulli huli recipe.

Sihi huggi and Kharada huggi / Sweet and spicy pongal

2014-02-17T04:52:00.002+05:30

HOW TO MAKE SIHI HUGGI / SWEET PONGAL

Preparation time: 20 min, Cooking time 40 min, Yield: serves 4-5

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	RICE	1 CUP
2	YELLOW SPLIT MOONG DAL	½ CUP
3	MASHED JAGGERY	3 CUP
4	DRY COCONUT FLAKES	½ CUP
5	GHEE	2-3 TBSP
6	RAISINS	FEW
7	CASHEW NUTS	FEW
8	CARDAMOM POWDER	1/2 TSP
9	EDIBLE CAMPHOR	PINCH
10	SAFFRON STRANDS	8-10
11	CLOVES	4-5

METHOD:

Raost the yellow moong dal on medium heat with little ghee,till aromatic or slightly changes its color.

Wash the rice, add roasted dal and 3cups of water.Cook till soft or pressure cook for about 3 -4 whistles.

Take a heavy bottom pan, add Mashed jaggery and 1/2cup of water,cloves, cardamom and bring it to boil, till jaggery melts completely, Cook on low- medium heat.( you may strain jaggery syrup to remove impurities)

Then add cooked rice and dal to jaggery syrup, and stir continuously to avoid burnt.

Add little more water and cook if rice becomes thick.

Add dry coconut, 2 tbsp. of ghee, and edible camphor, Saffron and mix. Allow all the ingredients blend well.In a separate pan fry cashew and raisins separately with ghee and keep it aside.

Finally add cardamom powder and garnish with fried nuts and serve hot Sihi huggi with dallops of ghee.

Check out my blog for kharada huggi / spicy pongal recipe.

TIPS:

You may use Milk to cook Huggi/pongal

Check my blog for kharada huggi / spicy pongal

KHARADA HUGGI / SPICY PONGAL

2014-02-17T04:44:00.002+05:30

HOW TO MAKE KHARADA HUGGI/ SPICY PONGAL

Preparation time: 20 min, Cooking time: 45 min Serves: 4-5

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	RICE	1 CUP
2	YELLOW MOONG DAL/ SPLIT GREEN GRAM	1/2 CUP
3	GREEN CHILLI’S	5-6
4	PEPPER CORN POWDER	1 TSP
5	OIL	2 TBSP
6	GHEE	2TBSP
7	DRY COCONUT FLAKES	½ CUP
8	MUSTARD SEEDS	1 TSP
9	CHANA DAL	1 TSP
10	URAD DAL	1 TSP
11	PEANUT( OPTIONAL)	2 TBSP
12	CURRY LEAVES	FEW
13	CILANTRO CHOPPED	¼ CUP
14	TURMERIC	1/8 TSP
15	CUMIN SEEDS	1 TSP
16	HALVED CASHEW NUTS	1 TBSP
17	ASAFOETIDA / HING	¼ TSP
18	SALT	TO TASTE

METHOD:

Clean and wash the rice, add roasted moong dal with 3 cups of water. (I have taken sona mussoorie) add turmeric and pressure cook upto 3 whistles on medium heat till done.

In a big kadai/open pot, heat the oil, once it is hot; add mustard seeds to splutter, then add cumin seeds, Chana dal, urad dal, fry for 30 second.Then add peanuts and cashew and fry ,add curry leaves, green chilli’s, hing, and sauté it till aromatic.

Then add 2-3 cups of water, cooked rice, dal, and salt stir continuously on medium heat to avoid lumps.

Add reserved peanut,cashew and dry coconut flkes into rice

Finally garnish with cilntro and reserved nuts and serve hot and spicy Huggi/pongal with chutney or tamarind curry.

MADDUR VADE

2014-02-16T04:50:00.002+05:30

Preparation time: 30 min, Cooking time: 30 min, Makes:8

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	RICE FLOUR	½ CUP
2	MAIDA/ APF	¾ CUP
3	COURSE RAVA	¼ CUP
4	CHOPPED ONIONS	1 CUP
5	CURRY LEAVES	FEW
6	GREEN CHILIES	5-6
7	CILANTRO	FEW
8	CRUSHED PEANUT	2 TBSP
9	ASAFOETIDA	1/8 TSP
10	GHEE/CLARIFIED BUTTER	1-2 TSP
11	SALT	TO TASTE

METHOD:

In a mixing bowl, add Rice flour, maida, rava ,salt, butter,chopped onions, curry leaves, green chilies, crushed peanut, asafetida, and salt. Adding little by little water at a time , make a stiff dough and rest for 15-20 min.

Take a golf size ball and press it gently and give a round shape. You can make either big or thin shape. Using wax paper or zip locks cover.

Heat the oil, once the oil is enough hot, slides the Maddur vade dough and deep fry on medium heat till it turns golden brown.

When it is done, serve hot Maddur vada with coconut chutney.

TOMATO KAI GOJJU/ GREEN TOMATO CURRY

2014-02-16T04:35:00.002+05:30

Preparation time: 20 min, Cooking time: 20 min, Yield:Serves: 4-5

SI NO	CONTENTS	QUANTITY
1	GREEN TOMATOES	4-5
2	GRATED COCONUT	1/2 CUP
3	CHANA DAL	1 TSP
4	URAD DAL	1 TSP
5	MUSTARD SEEDS	1 TSP
6	DRY RED CHILLIES	8-10
7	ASAFOETIDA/ HING	1/8 TSP
8	CURRY LEAVES	FEW
9	MASHED JAGGERY	1/4 CUP
10	OIL	2-3 TSP
11	CILANTRO	FEW
12	SALT	TO TASTE

METHOD:

Heat 1 tsp of oil in pan, add chana dal, urad dal, curry leaves, coriander leaves, asafetida and red chills and fry till aromatic. Or light brown.

Add grated coconut to fried ingredients adding little water, make a fine paste and keep it aside.

Heat the oil in pan add mustard seeds, when it splutters, add chopped green tomatoes, add little water , Cover with the lid for 5-8 min and cook.

When the tomatoes are soft, add ground paste and little water and mix, add jaggery, salt and stir well.

Finally add cilantro and serve hot kai tomato gojju with rice or chapatti.

TIPS:
You can add more or less dry red chillies according to your taste.
If you feel curry is thick you can add little water and cook.

Green tomatoes are tangy in taste, so add jaggery according to your taste.

GHEE RICE

2014-02-16T04:26:00.004+05:30

Preparation time: 15 min, Cooking time: 30 min, Serves: 2-3

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	BASMATI RICE	11/2 CUP
2	FROZEN/FRESH PEAS	1/2 CUP
3	GHEE/CLARIFIED BUTTER	2 -3 TSP
4	CARAWAY SEEDS/BLACK CUMIN SEEDS	1 TSP
5	CUMIN SEEDS	1/2 TSP
6	BAY LEAF	2-3
7	FENNEL SEEDS	1/2 TSP
8	CINNAMON STICKS	2-3
9	CLOVES	2-3
10	CARDAMON	2
11	GREEN CHILIES	2-3
12	GINGER PASTE ( OPTIONAL)	1 TSP
13	GARLIC PASTE ( OPTIONAL)	1/2 TSP
14	ONION	1 MEDIUM
15	SALT	TO TASTE

METHOD:

Wash and soak the rice in enough water for 10-15 min , drain all the water and keep it aside.

Heat the oil in pan, add ghee once it melts, add caraway seeds, cumin seeds, and all dry spices and green chilies, and fry on low-med till aromatic.

Then add chopped onions, and fry till it becomes transculant.

Then add soaked rice and peas, sauté it nicely till water evaporates.

Add 3 cups of water and salt as per your taste and cook till rice become soft. Approx 15 min on medium heat.

Finally garnish with fried onion and serve hot ghee rice with Kofta Curry.

BOTTLEGUARD KOFTA CURRY

2014-02-16T04:16:00.004+05:30

Preparation time: 30 min, Cooking time: 35 min, Serves: 3-4

TO MAKE KOFTA

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	BOTTLE GUARD GRATED	2 CUPS
2	GRAM FLOUR/BESAN	3-4 TSP
3	CORN FLOUR	2 TSP
4	RED CHILLI POWDER	½ TSP
5	CUMIN POWDER	½ TSP
6	CORIANDER POWDER	½ TSP
7	GARMA MASAL POWDER	½ TSP
8	TURMERIC	1/8 TSP
9	SALT	TO TASTE
10	OIL	FOR FRYING

METHOD:

Squeeze out the water from grated bottle guard and put it in bowl.

Add gram flour, corn flour, chilli powder, cumin powder, coriander powder,garam masala, turmeric, and salt and mix well (do not add water)

Make a small ball and deep fry them in oil on medium heat till it turns into golden brown.

When the kofta’s are done, Take out them from oil and put it on paper towel and keep it aside.

TO MAKE KOFTA CURRY:

SI NO	CONTENTS	QUANTITY
1	TOMATO PUREE	2 CUP
2	ONION	2 MEDIUM
3	GREEN CHILIES	2-3
4	GINGER	1 INCH
5	GARLIC (OPTIONAL)	2 PODS
6	MAVA POWDER	2-3 TSP
7	RED CHILLI POWDER	1/4 TSP
8	GARAM MASALA	1/2 TSP
9	CUMIN POWDER	1/2 TSP
10	CORIANDER POWDER	1/2 TSP
11	CILANTRO	FEW
12	DRIED FENUGRREKLEAVES	1 TSP
13	OIL	2-3 TSP
14	SALT	TO TASTE

METHOD:

Chop the onions and grind it with green chilies, ginger and little salt make a fine paste.

Heat the oil in pan, add onion paste, and fry for 2-3 min till raw smell goes away.

Add tomato puree and cook for 5 min on medium heat. Stir occasionally.

Then add dry masala powders and mava power and fry till oil leaves the edge of the pan on medium heat.Add salt as per your taste and little water and cook.

Add koftas into curry and cook for 5 min on low-med heat, till kofta’s nicely blend with curry.

Garnish with cilantro or spring onion. And serve hot with any rice or chapatti.

TIPS:

you nedd aprrox 6 tomatoes to make 2 cups of tomato puree.you can make thin or thick puree its up to your choice.

You canskip mava powder,but it gives nice flovour and taste to curry

Garlic is optional With out garlic also it tastes good.

VEGGIE,CHEESE SANDWICH

2014-02-16T03:43:00.001+05:30

Preparation time: 20 min, Cooking time: 10 min, Serves: 2

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	SANDWICH BREAD	4 SLICES
2	CHOPPED BELL PEPER	1-2TBSP
3	CHOPPED ONION	1-2 TBSP
4	CHOPPED TOMATO	1-2 TBSP
5	GRATED CARROT	1-2 TBSP
6	BUTTER	2-3 TBSP
7	MAYONNISE	2-3 TSP
8	GRATED CHEESE	½ CUP
9	PEPPER POWDER	TO TASTE
10	SALT	TO TASTE

METHOD:

Spread mayonnaise on each sides of the bread and add all chopped vegetables.And Sprinkle some pepper and salt on veggies,and add some cheese on top.

Cover with another bread and Spread some butter on top of the bread.

Heat the skillet/ sandwich maker and place butter coated side bread on skillet. Spread some more butter on uncoated bread side and roast.

Serve yummy veggie cheese Sandwich with Sauce.

HESARUBELE KOSAMBARI / MOONGDAL SALAD

2014-02-16T03:14:00.001+05:30

Soaking time: 1 hr, Preparation time: 10 min, Cooking time: 5 min Serves: 4

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	YELLOW MOONG DAL	2/3 CUP
2	FESHLY GRATED COCONUT	¼ CUP
3	GREEN CHILLI’S	4-5
4	CURRY LEAVES	FEW
5	CHOPPED CILANTRO	¼ CUP
6	ASAFOETIDA /HING	1/8 TSP
7	OIL	1 TBSP
8	MUSTARD SEEDS	1 TSP
9	LEMON JUICE	1 TSP
10	CHOPPED CUCUMBER	½ CUP
11	SALT	TO TASTE

METHOD:

Soak moongdal/ Split green gram in enough water for about an hour. Drain all the excess water from strainer and keep it aside for 5-10 min.

Heat the oil in a pan, add mustard seeds allow it to splutter, then add chopped curry leaves, greenchilli’s, hing and sauté it for 30 second.

In a mixing bowl add moongdal, mustard seeds, green chilli seasoning, and coconut, cilantro, salt and lemon juice. Mix well.

Serve moongdal kosambari/ salad with meal or as evening snack.

BALEKAYI BAJJI/ RAW BANANA FLITTERS

2014-02-07T07:14:00.001+05:30

Preparation time:25 min Cooking time:45 min Serves:6-8

INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	CHICKPEA FLOUR/BESAN	2 CUP
2	RICE FLOUR	2-3TBSP
3	BAKING SODA	1/4 TSP
4	CAROM SEEDS/AJWAIN	1 TSP
5	CHILLI POWDER	2 TSP
6	OIL	FOR FRYING
7	GHEE/ CLARIFIED BUTTER	½ TSP
8	RAW BANANA	2 MEDIUM
9	SALT	TO TASTE

METHOD:

In a mixing bowl add flour, chilli powder, carom seeds, baking soda, salt and 1 tsp of ghee, mix well. Adding little water at a time make soft lump free batter. Make sure, the batter should not be too thick or thin.

Wash and peel the raw banana and cut them into thin slices, drop all the sliced bananas into thin butter milk. (Mix one tsp of yogurt into 1 glass of water)

Heat enough oil for deep frying.Take banana slices and dip it into a besan batter and slide it carefully into hot oil and deep fry till it turns golden color.

Serve hot raw banana flitters and enjoy.

TIPS:

Butter milk retains the color of raw banana and avoids stickiness.

Adjust chilli powder according to your requirements.

Use fresh besan to get nice and crispy bajji