Taste of Mysore

Soppina Saaru -soup style /greens and lentils soup

2009-07-13T20:56:00.000-07:00

This is my mother's way of making soppina saaru. I am not sure where amma learnt this but, this is one of our favorite accompaniment for mudde/raagi rounds.

You Need :

Palaka soppu/Palak/Spinach : 1 bunch (washed and chopped - 5 cups closely packed. 1 cup holds 100ml of water)

Washing Greens : Cut off the root from the bunch. Immerse the bunch in a pan ful of water. The pan should be preferably wide and shallow. Round & deep bottomed pans make good choice as all the dust and sand settles down and your can collect the greens which float on top. Soak the greens in water for 5-10 minutes. Wash 2-3 times before you start chopping.

Togari bele : 1/2 cup (1 cup holds 100ml of water)
EErulli/Onion : 1 (medium sized, deskinned and chopped into 1" cubes)
Belulli/Garlic : 2 big pieces
Onamenasinakayi/Redchillies : 4 - 6 (adjust according to your spice levels)
Kottambaribeeja/Coriander Seeds : 1 tbsp
Jeerige/Jeera : 1/2 tsp
Harishina/Turmeric : 1 pinch

Other ingredients:
Hunasehannu/Tamarind Juice : 2 tbsp
Salt
Oggarane/seasoning (click to follow the link)

1.Pressure cook greens, bele/dal, onion, garlic, chillies, coriander seeds, cumin and turmeric with 2-3 cups/enough of water. Cook everything together in a vessel.
2.Remove the cooked contents outside the cooker and keep it aside. This should come to room temparature.
3.Once the cooked greens has achieved room temparature, add tamarind juice and salt to it. Grind the mixture to a smooth paste in your juicer or mixer grinder.
4.Remove the contents to a pan and add seasoning. Boil it for 2-3 mins. Check for salt and sour levels and adjust.
5.Serve with hot mudde / rice with little ghee. Enjoy Maadi ..! Not interested to eat with rice?? Just drink the soup with a blob of butter on it :D

Charity Appeal: Charmaine is a 4 yr old daughter of Cynthia. Charmaine is diagnosed with neruoblastoma. She is currently in the 4th stage and fighting hard. If you can, please donate to help Charmaine. Every penny counts. You can find about this little princess at http://ourfeistyprincess.blogspot.com

ಶ್ರಾವಣ ಬಂತು ಕಾಡಿಗೆ ಬಂತು ನಾಡಿಗೆ ಬಂತು ಬೀಡಿಗೆ ಓ ಬಂತು ಶ್ರಾವಣ .. ಅಂತ ಬಂದೆ ಬಿಡ್ತು ನೋಡಿ ಶ್ರಾವಣ ಮಾಸ ಈ ಹಬ್ಬಗಳ ಪಟ್ಟಿ ನಿಮಗಾಗಿ
Sharavanamasa Begins - 23 July 2009
Nagachaturthi - 25 July 2009
Nagapanchami - 26 July 2009
Mangalagourivratha - 28 July 2009
Varamahalakshmi Vratha - 31 July 2009
Yajurupakarma - 5 Aug 2009
Sharavana Shukravaragalu - 24 July, 31 July, 7Aug, 14 Aug 2009

Some useful links on Taste of Mysore :

AshtaLakshmi Stotra, Lakshmi Ashtaka (click maadi/ Click on the words for the webpage)
Saraswathi Astottara, Lalitha Sahasranama

If you want more details about prayers, festivals, and other lyrics in Kannada do mark a visit to Shree's blog at Pooja Vidhana @ http://poojavidhana.blogspot.com/

You can access Lakshmi Astottara in Kannada on Pooja Vidhana Blog (Click on Lakshmi Astottara)

ಸ್ವಗತ - ಹವ್ಯಾಸ /Random thoughts - Hobby

2009-07-10T00:31:00.000-07:00

scroll down for English version........ :D

ಸಣ್ಣವಳಿದ್ದಾಗ ಅಮ್ಮ ಹೇಳಿದ್ದ ಮಾತು... "ಒಳ್ಳೆ ಹವ್ಯಾಸ ಬೆಳೆಸ್ಕೊಬೇಕು ಮಗು, ಅದು ನಮ್ಮ ಆತ್ಮೀಯ ಗೆಳತಿ ಇದ್ದ ಹಾಗೆ ಜೀವನದಲ್ಲಿ ..." ಅದು ಆವಾಗ ಅರ್ಥ ಆಗಿರಲಿಲ್ಲ ಬಿಡಿ....ಈವಾಗ ನನ್ನ ಮಗಿನಿಗೆ ಒಂದು ಒಳ್ಳೆ ಹವ್ಯಾಸ ಅದೂ ಅವನು ಇಷ್ಟ ಪಟ್ಟು ಆಸಕ್ತಿ ತೋರಿಸಿ ಕಲಿಯ ಬೇಕು ಅಂತೆಲ್ಲ ಯಾವಾಗಲು ಮಂಡಿಗೆ ಹಾಕ್ತಾ ಇರ್ತಿನಿ.

ಉಮ್ಮ್..ಇನ್ನು ಏತಕ್ಕಾಗಿ ಹವ್ಯಾಸ ? ಹೌದಪ್ಪ ಜೀವನದಲ್ಲಿ ಹಲವು ಹಂತಗಳು ..ಪ್ರೈಮರಿ ಸ್ಕೂಲ್ನಲ್ಲಿ ಇದ್ದಾಗ ಆಟ ಪಾಠ ಅಂತ ಏನು ಚಿಂತೆ ಇರೋಲ್ಲ ಬಿಡಿ, ಹೈ ಸ್ಕೂಲ್ಗೆ ಬರ್ತಾ ಇದ್ದಂಗೆ..ಶುರು .. ಹತ್ತನೇ ತರಗತಿ ಒಳ್ಳೆ ಅಂಕಿಯಲ್ಲಿ ಪಾಸ್ ಮಾಡ್ಕೊಬೇಕು ಅಂತ ಶುರುನಪ್ಪ ..ದಿನ ಬೆಳಗಾದ್ರೆ ಮನೆ ಪಾಠ, ಸ್ಕೂಲು ಅಂತ ಹೇಳಿ ಹನ್ನೆರಡು ತಲೆನೋವು..ಆಮೇಲೆ ಪಿ ಉ ಸಿ ಓಹೋ..ವಿಷಯ ಇಲ್ಲಿಗೆ ಮುಗಿದು ಹೋಗಲಿಲ್ಲ ..ನಂತರದ ವಿದ್ಯಾಭ್ಯಾಸ, ಕೆಲಸ, ಮಾಡುವೆ, ಮುಂಜಿ, ಮಕ್ಕಳು ಹೀಗೆ ಅರ್ಧ ಅಯ್ಯಸ್ಸು ಮುಗಿದ ಮೇಲೆ .... ತಕ್ಷಣ ಅರಿವು ಮೂಡಿ (ನನ್ನ ತರಹ ..) ಬರುತ್ತೆ ನೋಡಿ ..ಹವ್ಯಾಸದ ಆಲೋಚನೆ ..

..ಅಂದಹಾಗೆ ಈವತ್ತು ಪಾಪುಗೆ ಏನು ಇಷ್ಟ ಅದನ್ನೇ ಮಾಡ್ತೀನಿ ಹೇಳು ಕಂದ ಅಂತ ಮುದ್ದಾಗಿ ಕೇಳಿ ಅವ ಕೇಳಿದ್ದನ್ನು ಮಾಡಿ ಕೊಟ್ಟಾಗ, ಅದನ್ನು ಅವನು ಆಸೆ ಇಂದ ತಿಂದಾಗ ಎಷ್ಟು ಆನಂದವೋ..ಯಾವತ್ತಾದರೂ ನನ್ನ ಕೂರಿಸಿ ಮಗ ಅಥವಾ ಗಂಡ ಹೀಗೆ ಮಾಡ್ತಾರ? ಅನ್ನುವ ಪ್ರಶ್ನೆ ಇಲ್ಲಿವರೆಗೂ ಬಂದಿಲ್ಲ ಬಿಡಿ. ಎಲ್ಲರ ಆರೈಕೆ, ಆಸೆ ಪೂರೈಸುತ್ತಾ ಕೆಲವೊಮ್ಮೆ ನನ್ನೇ ನಾನು ಕೇಳಿ ಕೊಂಡಿದ್ದು ಉಂಟು..ನಂಗೆ ಇಷ್ಟವಾದದ್ದು ಏನಿತ್ತು ನಾನು ಸಣ್ಣವಳಿದ್ದಾಗ ಅಂತ ...ತಿನ್ನೋದಲ್ಲ ಬಿಡಿ ಎಹೆಹೆ..

..ಹೂ...ನಾನು ತುಂಬಾ ಚೆನ್ನಾಗಿ ಹಾಡ್ತಾ ಇದ್ದೆ ಅಂತ ಅಪ್ಪ ನನ್ನ ಹತ್ರ ಅರ್ಧ ಡಜನ್ ಹಾಡು ಹೇಳಿಸುತ್ತ ಇದ್ರೂ ನೋಡಿ.. ಆ ಹವ್ಯಾಸ ಇದ್ದಕಿದ್ದ ಹಾಗೆ ಮಾಯವಾಗಿ ಹೋಗಿತ್ತು, ಇನ್ನು ಚಿತ್ರ ಕಲೆಯಲ್ಲಿ ಆಸಕ್ತಿ ಏನೋ ತುಂಬಾನೇ ಇತ್ತು ಆದ್ರೆ ಅವಕಾಶ ಸಿಗಲಿಲ್ಲ..ಅಲ್ಲಿ ಇಲ್ಲಿ ಗೆಳತಿಯರ ಹತ್ತಿರ ಕಲಿತು ಮಾಡಿದ ಪೇಂಟಿಂಗ್ ಶಿಥಿಲಾವಸ್ತೆಗೆ ಬಂದಿದ್ದರು ಅದನ್ನ ಮನೇಲಿ ಬಲವಂತದಿಂದ ನೇತು ಹಾಕಿದಿನಿ.. (ಅಮ್ಮನ ಮನೇಲಿ ರೀ..)..ಹೀಗೆ ಯೋಚನೆ ಮುಂದುವರೆಯಿತು ಬಿಡಿ ಸುಮಾರು ಹೊತ್ತು ..

ಈವಾಗ ಮಗ ಅವನ ಕೆಲಸ ಅವನು ಮಾಡಿ ಕೊಳ್ಳುತ್ತಾನೆ, ಇನ್ನು ಯಜಮಾನರು ಎರಡನೇ ಹೆಂಡತಿ ಮುಂದೆ (ಲ್ಯಾಪ್ ಟಾಪ್ ) ಮುಂದೆ ಕುಳಿತರೆ ಮೈಮರೆತು ಬಿಡುತ್ತಾರೆ, ನನ್ನ ಅಡಿಗೆ ಆದ ಮೇಲೆ ನಾನು ಏನು ಮಾಡ್ಲಿ ...? ಅಂದಾಗ ಅಮ್ಮ ಹೇಳಿದ ಮಾತು ಎಷ್ಟು ನಿಜ ಅನ್ನಿಸ್ತು ಬಿಡಿ...ಮತ್ತೆ ಹಾಡಲಿಕ್ಕೆ ಶುರು ಮಾಡಿದೆ "ಗಜವದನ ಬೇಡುವೆ ಗೌರಿ ತನಯ ..." ಒಳಗಿಂದ ಬಂತು ಧ್ವನಿ "ಯಾಕೆ ....ಮನಸ್ಸು ಸರಿ ಇಲ್ವೆ ? ಆಕಡೆ ಇಂದ ನಮ್ಮ ಆಂಗ್ಲ ಭಾಷೆ ಮಗ "ವೈ ಅರೆ ಯೌ ಸಿಂಗಿಂಗ್ ? ಎಹ್?
ನೋಡಿ ಹವ್ಯಾಸ ಅನ್ನೋ ಗೆಳತಿಯನ್ನ ಮರತ್ತಿದಕ್ಕೆ .......

I was always told by mother to nurture a good hobby for life. She felt that hobby is man's best friend. I did not realize the importance of it not till now, when I am struggling hard to think about a hobby for my son. Something which he loves to do and learns with 100% dedication and continues to do it through out his life. One question did pass through my mind .....hobby? why?

While I started thinking about my past, my hobby few things un wound ..care free school days, memories of which make me feel happy, tension filled and fun filled college days, responsible working women, a wife and a mother..uffff I have sailed a long way. Life has been busy soo very busy that this word called "HOBBY" was lost. There was no answer to the question "Why??"

Now that my son has grown up, a husband who is busy with his work schedule, I sometimes ask myself "what did I ever do to keep myself busy in life"? Many answers peeped in ..suddenly I realised "singing, painting/drawing". Dad made me sing half dozen songs. It was such a wonderful de stressing activity for both of us, infact to the whole family. Painting! I did not get a good tutor to fulfill that desire. I learned to do couple of art works which I still have at my parent's place.

After thinking much about hobby etc., I thought of re-living it. I started off singing one of my favorite songs, prayer to Lord Ganesha " Gajavadana beduve..gouri tanaya .." there came a voice asking "dear are you ok? .." (read it as are you upset?) and my son came running "what happened mummy..why are you singing?" ..

ತಿಳಿ ದೋಸೆ (Thili Dose) / Instant Dosa/ Rice Flour Crepes

2009-07-05T21:59:00.000-07:00

Few days ago Smi of 'Life Begins Nourish it' wanted the recipe for neeru dose. Smi, we don't make neeru dose but we do make thili dose, so here is thili dose recipe for you.......

You need the following to make thili dose :

Rice Flour : 1cup
All purpose flour/ maida : 1 tbsp
salt
water
Mix all the above to make a runny batter.

Seasoning : 1/2 tsp oil, jeera, broken dry red chillies and curry leaves. Heat oil and add the ingredients in the order mentioned. Transfer this to batter.

Heat dose tava/girdle. Apply oil on the tava and spread it over the it evenly. Pour/Spread a big spoonfull of batter over the tava. Now this batter is not like normal dosa batter so you cannot spread the batter with the back of the spoon. All you need to do is to pour the batter rather than spreading it. Let it become crips before you spoon it out of the tava. Enjoy with chutney powder or chutney :) Thin, crisp lacy creepes are ready in less than 15 mins time. We enjoyed our dose with kobbari pudi (coconut chutney powder)

Few Tips :
1. Do not soak the batter. Mix the ingredients and start making.

2. I use maida because the rice flour which we get here is not very starchy kind. If you reside in India and use home made rice flour you may not need maida.

If you are here on this page do not forget to take a recipe from my husband for a simple dal when he was a 'forced bachelor' for few days :D on Cooking Station blog

Bisi Uppinakayi/Grated Mango Instant Pickle

2009-06-30T20:29:00.000-07:00

A tasty pickle which will be ready under 30 mins .....

All you need is.........

Raw Green Mango : 2 (peel and grate)

Pickle Powder : 2 tsp (click and follow the link for the recipe)

Salt and jaggery (bella, vellam, gur/gud, bellam...)

Oggarane/Seasoning
Sesame Oil : 2 tbsp
Mustard seeds, hing/asafoetida, turmeric powder, garlic -2 pods chopped into fine pieces, curry leaves

Method:
Heat Oil in a thick bottomed pan. Add seasoning ingredients in the order mentioned. Brown the garlic before you add curry leaves.
Add grated mango and sautee till mango softens and gets cooked. Add pickle powder, salt and jaggery and mix well. Cook for another 5 mins till the contents gets mixed and oil separates from the mixture.

Shelf Life:
This pickle stays good for 5 days when kept outside. Refrigerated pickle stays good for 3 weeks or more.

Challekayi Uppinakayi/Pickled Cordia Dichotoma

2009-06-21T00:58:00.000-07:00

Have you heard of Challekayi ? ..some regional names ...

Kannada : Challehannu

Hindi : Bahuar

Telugu : Nekkara

Tamil : Viricu

Malayalam : naruveeli

Gujarati : Vado Gundo

Bengali : Bahubara

Assamese : Goborsuta

Other commonly known names : bird lime tree, clammy cherry, fragrant manjack, Indian Cherry, Sebastian Plum. Photo taken from here

This is my mother's favorite pickle. I must say it is a family favorite at my mother's parents place.We have many happy memories with this pickle. Pickling mainly happens in summer months. By end of April the pickles would be ready for consumption. April & May were holiday months for us and OMG..the way we licked away this pickle with almost everything is still fresh in my memory. It makes a fantabulous combination with chitranna, vangibath, uppittu, avalakki, mosaranna....

After eating we sat and counted the stones and there used be a competition "who eats more challekayi?" None could defeat my chikkamma (aunt)! She was (she can no longer take so much pickles and bonda now due to age factor ) a crazy fan of challekayi and menasinakayi bonda (mirchi bhajji).

In Kannnda ,'Challehannu thinsidra?' means asking the other "were you conned (Conn -Verb-to pursuade by deception) ?" Whenever I said I love this pickle my friends often laughed at me ...uh! whatever..we love it.

The recipe comes from my 85 yr old grandmother (my mother's mother) who narrated this when we were intensly discussing things which my mother liked. I noted it down and I was surprised to get a bottle of the pickle from my atte!

Few preparations :

1. Separate Challekayi from its stem, wash with water to remove dirt etc.

2. Spread them on a dry cloth and pat them dry.

3. Add salt. 4 cups of challekayi = 1 cup crystal salt

4. Take salt and challekayi in a big container (plastic/clay/bone china) and tie the mouth of the container with a muslin cloth. Let it stand in hot sun for next few days till all challekayi gets mixed with salt and changes it's color.

To soak and grind : (measurements are given for '10 seru' challekayi. I am not sure about the conversion of 'seru' to kg but in my experience it is approximatly equal to 1 Kg)

Soak and grind :
Byadgi Menasinakayi/ 'Byadgi' red chillies : 250g

Agase Beeja/Flax Seeds :100g

Bellulli/Garlic : 5 gadde

Menthya/Fenugreek seeds : 100g

Harishinakommu /Turmeric in stems/ Turmeric Powder : 7 numbers/2 tbsp

Grind the above ingredients to a fine paste with water. Add this paste to salted challekayi. Tie back the muslin cloth and let this vessel stand in sun for next 30 days or till the gum inside the challekayi is not felt when you bite it open. Keep stirring the pickle with a long spoon twice everyday. The pickle is ready to serve. If you feel the pickle is too thick add boiled and cooled water and add to pickle and let it stand in sun for few days before it is consumed.

Akki happala / Sun Dried Rice Flour Crispies

2009-06-18T06:32:00.000-07:00

This is one of my reader's request. Here you go with the recipe of Akki Happala/Sun Dried Rice Flour Crispies.

You need the following to make them :

Rice Flour : 2 cups
Sago Powder : 1 tbsp (Sago = sabudana, pearl tapioca, sabbakki, sabbeemu )
Green Chilli paste : 1tsp
Sourd Curd : 1 cup
Salt to taste (If chili paste has salt in it, I advise you to use salt carefully)

Dilute sour curd with 1 cup of water. Add salt, chilli paste and Flours. Mix and let it stand overnight. Add more water if required. The batter should be of the consistency of Idli batter.
Next morning make idlis out of the batter.
Do not take out the all idlis from the plates. Take one idli at a time and let the rest stay in the cooker.
Divide 1 idli into 4 equal pieces. Oil your hands and make small balls out of each divided piece and press it down to make disc or roll it down between two sheets of non stick paper/polythene.
Arrange these discs on a thin cloth under hot sun and let them dry.
It takes about 2 - 3 days for these discs to dry completely.
Once dried store them in a airtight container.

To make Happala :

You need sundried discs
Oil

heat oil in a thick pan. When oil is sufficiently hot slowly drop in discs one after the other.Deep fry till they are crisp. Drain them on a tissue paper.

Enjoy it with a cup of hot tea/coffee or with hot rice and sambar :D

Amma ..we miss you

2009-06-14T21:21:00.000-07:00

ಅಮ್ಮ ನ ನುಡಿ ಚೆಂದ ಅಪ್ಪನ ನಡೆ ಚೆಂದ
ಅಕ್ಕನ ಜಡೆ ಚೆಂದ ಮಲ್ಲಿಗೆ ಹೂವು ಚೆಂದ ...
ಚೆಂದ ಚೆಂದ ಬಲು ಚೆಂದ

ಎಂದೋ ಕಲಿತ್ತಿದ್ದ ಶಿಶು ಗೀತೆ ನೆನಪು ಬಂತು ನೋಡಿ ನಾನು ಇವತ್ತು ಬರಿಯೋಕೆ ಶುರು ಮಾಡಿದಾಗ .....ನಮ್ಮ್ಮನ್ನು ಆಡಿಸಿ, ಓದಿಸಿ ಬೆಳೆಸಿದ ಆ ಜೀವ ಇನ್ನಿಲ್ಲ ...ಅವರ ಆತ್ಮಕ್ಕೆ ಶಾಂತಿ ಸಿಗಲಿ ಎಂದು ನಾವೆಲ್ಲಾ ದೇವರಲ್ಲಿ ಪ್ರಾರ್ಥಿಸಿಕೊಳ್ತಾ ಇದ್ದೀವಿ.

ಬದುಕೊಂದು ರೈಲು ಗಾಡಿ, ಎಲ್ಲರು ಒಂದು ದಿನ, ಒಂದಲ್ಲ ಒಂದು ಕಡೆ ಇಳಿಯಬೇಕು .....ಅವರು ಮುಂದೆ ನಾವು ಹಿಂದೆ ....

May her soul rest in peace.. We miss you amma ............

Mudhu Palya

2009-05-25T05:36:00.000-07:00

I was looking for this recipe from a long time, accurate one infact and found one here. We polished the plate :)

You need the following for making mudhu palya :
Menthesoppu or Spinach -1 bunch
Toor dhal - 1 cup (Togari bele/Split pigeon peas)
Green Chillies -3-4 (adjust according to the spice levels)

Coriander powder/Whole coriander seeds -1 tbsp
Jeera powder/Whole Jeera - 1/2 tbsp
Dry coconut - 1 tbsp (grated)
Tamarind - the size of a marble (approx 1 tbsp of thick pulp)
Rice flour - 1 tsp
Oil - 1 tsp
Coriander leaves -1 tbsp(chopped for garnishing)

Method :
1. Cook Toor dhal in the pressure cooker and drain.
2. Chop the spinach/methi leaves finely.
3. Grind (without adding water) the green chillies, coriander, jeera and dry coconut in the mixer grinder.
4. Heat a tsp of oil in a pan. Pop mustard seeds and add a little asafoetida.
5. Add the ground mixture, and fry for 1-2 minutes.
6. Now add the finely chopped spinach/methi leaves.Fry for a minute or two till the leaves are wilt. If you are using methi fry the leaves for more time.
7. After about 5-6 minutes, when the water has all evaporated, add the cooked dhal to the mixture.Bring it to boil.
8. Add salt, little jaggery and thick tamarind juice.
9. Mix well and bring it to boil again.
10. Before you switch off the stove, add the rice flour followed by 1 tsp of oil .Mix well.
11. Garnish with coriander leaves.

Best served with hot rice and ghee or chapathis.

This goes to Sowmya of creative saga for SWC-Cooking with greens event.

Honeydew Panaka

2009-05-13T05:03:00.000-07:00

Panaka to me always refers to fruit juice which has jaggery in it.

You need the following to make honeydew panaka :

Honeydew : 2 wedges
jaggery: 1/2 cup or according to taste (powdered)
Powdered Cardamom : 1 big pinch
Water as required

Take all ingredients in a blender and blend to make juice. Remove and serve.

Akkithari Uppittu/Coconut and Broken rice upma

2009-05-06T21:43:00.000-07:00

Akkithari Uppittu/Coconut and Broken rice upma

You need the following to make this :
Akkithari/Broken Rice : 2 cups (rice granule size must be 3 times bigger than a granule of semolina)
Eerulli/Onions : 2 (medium sized, sliced length wise)
Hasirumenasinakayi/Green Chillies : 8
Karibevu/Curry leaves : 4-5 leaves
Hasikobbari turi/grated wet coconut : 1/2 cup (1cup=100ml )
Enne/Oil : 1 tbsp
Sasive/Mustard : 1/4 tsp
Jeerige/Cumin : 1/4 tsp
Turmeric : a big pinch (optional)
Uddinbele/Urad dal : 1/2 tsp
Kadalebele/Chana dal : 1/2 tsp

Take 1.5 cup of rice and run it in a mixer grinder to make finely broken rice.
Sieve the powder to get only broken rice. Roast the broken rice for 2-3 mins till the mixture gets warm
Heat oil in a vessel you intend to make upma.
Add mustard and when it stops popping, add jeerige/cumin followed by two dals. Chana dal goes in first.
Add green chillies, chopped onions, curry leaves and give a good stir. Mix and add little salt. Let onions change its color. Now add 5 cups of water (1 cup of broken rice=2.5 cups of water) and bring it to boil.
Add salt and mix. Check the taste of boiling water. Add half cup of grated wet coconut.
If salt is added sufficiently, reduce the flame and start adding broken rice/rice semolina. Keep stirring while you add and this prevents lump formation in upma. Let the mixture boil for 1 min. Switch off the stove, cove the upma vessel and proceed to make chutney.

Eerulli kayi chutney / Onion and Coconut chutney

Onion : 1 tbsp (roast it with little oil on a pan)
Wet coconut : 1 cup
Roasted chickpeas : 2 tsp
Coriander : 2 tsp (roast it with little oil on a pan)
Green Chillies : 4 (roast it with little oil on a pan)
salt, tamarind paste(half tsp)

Grind everything to make a smooth paste. Spoon to a cup/bowl and add seasoning/oggarane/tempring

Enjoy uppittu and chutney!

SWC-Meals on Wheels

2009-04-26T21:25:00.000-07:00

Thepla, dhokla, khaman, sev tamatar ki sabji (I was awe struck when I learned about this sabji), thin and crisp til chikki, colorful nights of navratri, endless varieties of farsan, eating roti with gur and ghee, delicious juicy mangoes......I can write endlessly about this state of India. It was peaceful living in a quite locality with close knit neighbors who endlessly chatted in the evenings, ladies who went to market together, bargained a bulk price ...over all it was a pleasant stay for 4 years.

Our journey to this state took 2 days and 3 nights. Long tiffin boxes filled with achar and thepla, farsan, khakra (one of my fav), kaju burfis and the aroma which filled the air as soon as they opened their lunch box is still fresh on our minds. On the other hand, during our student days when we traveled towards Bihar, most common food among those who traveled 2 days and 3 nights were dal bhari poori, nimkis, stuffed mirchi achar(a travel companion), sattu ke parathe and aam kuccha. If you have travelled towards North one can see pooris, punjabi achar, parantha and some sweets. I have never traveled down south in trains or else I could have seen plenty of rice eating people :D where tamarind rice could be seen as a life saver which can be kept for at least day and a half.

Touring India for Indians is not a difficult task and I have concluded it (applies to us). Ever since we started touring East Asia, I started revisiting archived memories of train travel food. Again, experimenting them before I even packed them for our tour was of a great help. Despite all these experiments, I injured my foot a day before and it was a total disaster :( However, I could make few theplas, mango pickle, chutney powders and we had a travel cooker in which we prepared upma, MTR ready to packets also came to rescue.

Our random travel pictures ..........

Dreamland Beach, Bali, Indonesia

Langkawi's breathtaking ride in cable car and awesome aerial view. Langkawi is a Malaysian Island

Golden reclining Buddha of Bangkok...

Wat Chedi Luang, a 600 yr Old buddha temple at Chiang Mai, Northern Thailand

Twin Towers of Kuala Lumpur, Capital of Malaysia

Coming back to the entries of Meals on Wheels, Please help yourselves to your favorite travel food. There 48 entries for this event so, I decided to just provide the link as adding too many pictures might take ages to load this page especially if you have slow internet connections. My heart felt thanks to all those who sent yummy entries to this event. My apologies, if I have not replied your emails due to lack of time.

1.Methi Chapathi from Shruthi Sunil's Blog
2.Spring Rolls from Pavithra of Paakashaale
3.Stuffed Tortillas from Priya of Priya's Feast
4.Puliyogare from Jayashri of Smayal Arai
5.Aloo Paratha, Kathal Achar from Priyanka of Asan Khana
6.Spiced Almond Powder from Uma of Essence of Andhra
7.Aloo Parantha from Srividya of Appetising Recipes
8.Savory Muffins from Cham of Spice Club
9.Methi na Dhebra from Meera of Enjoy Indian Food
10.Banana Muffins from Trupti of Recipe Center
11.Tomato Pickle from Sunedha of Sumi's Weblog
12.Tomato Chutney from Sudeshna of Bengali Cuisine
13.Makyacha Chivda from Preeti of Khaugiri
14.Capsicum spicy rice from Phanita's Kitchenette
15.Crispy Sev from Bindiya of In Love with Food
16.Pulikachal from Rajeshwari of Rak's Kitchen
17.Almond Crescent Cookies from Divya of Divya's Cook Book
18.Besan Ladoo from EC of Simple Indian Food
19.Tomato Chutney from Shama Nagarajan of Easy2Cook Recipes
20.Almond Oat Cookies from Poornima of Tasty Treats
21.Banana Dates Muffin from Jayashri Satish of Kailas Kitchen
22.Besan Kachori from Sonal of Khaane ke Shaukeen
23.Mangalore Buns from Sushma of Savi Ruchi
24.Bharwan Karela from Bhawna of From My Palate
25.Coconut Laddu from Uma of Essence of Andhra
26.Thepla from A&N of Delectably Your's
27.Crispy Nutty Treats from Pallavi of All things yummy
28.Sun dried tomato pickle from Pratibha of The Chef and Her Kitchen
29.Onion-Tomato Chutney from Kavitha of Kavithavin Kaivanam
30.Tomato Chutney from Maya of Konkan World
31.Coconut Laddu from Indrani of Appyayan
32.Rice Crispies Chaat from Uma of Essence of Andhra
33.Beat Spring Onion Paratha , Coconut Laddu , Coconut Peanut Podi, Soya Flour Parantha, Eggless oatmeal Chocochip scones from Priya of Priya's easy n tasty recipes.
34.Coconut, Uraddal and Onion Chutney from Chitra of Anyonecancook
35.Garlic Tamarind Kulambu from Valarmathi of Simple and Yummy Recipes
36.Potato Paratha with Oatmeal from Vibaa of Delectable Vegetarian Recipes
37.Bharwan Karela from Nupur of Cinnamon Hut
38.Jolada Rotti and Pulikachal from Chitra and Dibs of Chitra Amma's Kitchen
39.Mixed Dal Ambode and Spinach and Feta Pockets from Asha of Foodies Hope
40.Curry Leaves Powder from Jayashree of Luvgoodfood
41.Badam Halwa, Cup Cake, Carrot Halwa, Muffin Cakes, Plain Cakes, Carrot Cinnamon Cake, Bittergourd Fry, Cappucino Biscotti, Dates Cake, Basic Cake, Eggless Cake, Doodh Peda, Rich Plum Cake, Swiss Roll, Zebra Cake, Choclate Cake, Marble Cake, Choco Chip Cake, Double Decker Cake, Ragi Biscuits, Nutty Fudge, Wheat Bread, flax seeds chutney powder, Seimbaal, Home made condensed milk all of them and be found at SapthanaaBalachander's Passion4Cooking
42.Tomato Pickle from Kayal of Kayal's Kitchen
43.Palak Coriander Parantha from Saritha of My Kitchen's Aroma
44.Thakkali Thokku from Geethu of Get Love to Cook
45.Paltain Chips from Lavanya of Vividha Ruchulu
46.Banana Cake from Pooja of Sai Kitchen
47.Mathri, Mangalore Buns and Plantain Chips from Supriya of Celebrating Little things in life
48.Dhapathi-a Karnataka Maharastra Border Cuisine from Smitha of Life Begins Nourish It
49.Palak Thepla and Khara Avalakki from Taste of Mysore
50.Spring Rolls from Mona of Zaiqa
51.Mathri,Nimki,Thekua,Gujhia,Urad kachodi and Red chili pickle from Priyanka of Asan Khana

Thanks again to one and all who participated in this event. Have a good week ahead.

Gobi Manchurian and Palak Thepla

2009-04-22T21:03:00.000-07:00

This is my 200th post and it has been a wonderful culinary journey through this blog. TOM has always featured Karnataka style cooking ever since I started it. This is a different post, a dish which my family loves whenever I prepare it for them. It is a little unusual combination but it tastes well together :)Most of my elaborate cooking happens in the evening after a tiring day in office. We tried our best to take good pictures.

Gobi Manchurian

You need the following :
Frying:
Gobi/Cauliflower : 400 g ( a big flower)
Maida : 1 cup (1 cup = 100ml)
Kadalehittu/Besan/Gramflour : 3tbsp
Cornflour : 4 tbsp
salt
Oil for frying

Sauce:
Tomato Sauce : 1/4 cup (Maggi Hot and Sweet)
Soya Sauce : 5 tbsp
Vinegar : 2tbsp
Veg Oyester Sauce : 1 tbsp

Seasoning :
Oil : 1tsp
Ginger : 2" (chopped into tiny pieces)
Garlic: 4 pods (chopped finely)
Onion : 2 (chopped finely)

chopped coriander for garnishing.

Method:
1.Separate cauliflower florets and dip in salted hot water for 5 minutes. Drain the water and keep it aside
2.Heat oil in a thick bottomed pan on low flame.
3.Mix maida/ll purpose flour, besan and cornflour and salt with little water to make loose batter.
4.Heat the oil on medium flame for 2 mins.
5.Dip cauliflower florets in batter and leave it in hot oil. Fry them well and drain them on a absorbent paper/tissue paper. Change the tissue paper for every batch of fried gobi. Repeat this till you finish frying all gobi florets.
6.Mix the sauces, keep it aside.
7.Heat oil for tampering and add garlic fry till they are crisp and then add ginger. Add onion once the raw smell of ginger dissappears. Fry onions till they change color. Add sauce mixture and mix.
8.Add in fried gobi florets and give a good stirr. When the whole mixture becomes warm/hot you can remove it to a serving bowl, garnish and serve it hot hot hot!!!

It is usually served as a starter, but it goes very well as a vegetable to your roti/parantha/thepla

Palak Thepla

You need the following:
Palak : 2 cups, chopped finely
Whole Wheat Flour : 2 cups
Kadalehittu/Besan/Gram Flour : 1/2 cup
Toasted Sesame Seeds/Ellu/Till : 1 tbsp
Sour Curd : 1 cup
Green Chilli Paste : 1 tsp
Salt

1.Mix everything to make a tight dough. You can use little water if curd alone is not sufficiant . Let the dough rest for 10 mins.
2.Roll them into circles and fry them on hot tava/girdle. I did not use any oil for frying as manchurian had loads of oil in it. You can fry theplas with oil or ghee.

Onion and tomato Raita, Palak thepla and Gobi Manchurian made a tasty dinner for us. I hope you will enjoy prepapring them. Palak Thepla's goes to my event Meals on Wheels

On a different note, Pratibha of The Chef and Her Kitchen and Prajusha of I cook I post have given me "I love your Blog" award. Thank You Pratibha and Prajusha. I love your blogs too :)

I would like to pass this on to all wonderful bloggers who put in their heart and soul to share their yummy recipes. I love following blogs :

1.Jalan Jalan - Yosee

2.Vegetable Platter -Deesha

3.Foodies Hope and Aroma - Asha

4.Savi Ruchi -Sushma

5.Creative Saga - Sowmya

6.Indian Khana -Preeti

7.I Cook I Post -Prajusha

8.The Chef and Her Kitchen-Pratibha

9.Nanna Adige-Ashwini

10.Recipes 24 by 7 -Mangala Bhat

11.My Adige Mane -Gayathri

12.Grandma's Recipes - Lilly Mammama

13.My Kitchen Treasures -Happy Cook

14.Cuisine Point -Ujju

15.Colors of Nomadic Life - Shubha

16.Plantain Leaf -Rekha

17.Essence of Andhra -Uma

18.Spice Club -Cham

19.Mysoorean - Vani

20.Kannada Cuisine- Smitha

21.Key Bunch - Rekha and Sharon

22.Rak's Kitchen - Raji

23.Ruchii - Madhu

24.Cooking is Divine-Jayashri

25.Life Begins Nourish It - Smi

26.Priya's Easy n Tasty Recipes - Priya

27.Appyayan-Indrani

28.Preeti's Online Cook Book - Kitty Matti

29.Srikar's Kitchen-Sri

30.Passion for Cooking - Ramya VijayKumar

31.Ramya Cooks - Ramya Bala

32.My Handicrafts - Shama Nagarajan

33.Delectably Yours - A_and_N

34.Sai Kitchen-Pooja

35.Cooking Kriya - Sharada

36.Simply Innocence - Rajee Karthik

37.Chandrabhaga-Anusriram

38.Adalak's Kitchen

39.Chitra Amma's Kitchen-Chitra and Dibs

40.MalasKitchen-Vanamala

41.Sanghi's Food Delights

42.Kitchen Flavors-Lubna

43.Rasagavala..-Alamelu

44.Asan Khana-Priyanka

45.Konkan World- Maya

46.Simple Indian Food- EC

47.Finger Licking Food-Namratha

48.Will-O'-the-Wisp - Varsha Vipins

49.Cinnamon Hut-Nupur

50.Sukanya's Musings-Sukanya

.........and many more who visit this blog and leave lovley comments. I love all your blogs.

Khara Avalakki/Spiced up Pressed Rice

2009-04-20T20:14:00.000-07:00

Pressed Rice/Avalakki is available in atleast 4 different thickness. The thinnest form of them is used to make snack. Crispy, crunchy, spicy arrmm urrmmm arrrmmm...it tastes arrrmmm..urrmmm....yummo with a cup of coffee. It is a filling snack by itself, however we (at home) always find ways to relish it differently.

You need the following to make this simple snack :
Oil : 5 tbspMustard Seeds : 1/ tsp
Asafoetida : 1 pinch
Turmeric : 1/2 tsp
Peanuts : Generous Amount (1 cup = 100ml)
Roasted Chickpeas/Hurgadle/pottukadale : Generous Amount (5 tbsp)
Dry Coconut : thinly sliced, as much as you can slice (5 tbsp)
Coriander Seeds : 1/2 tbsp (toasted)
Green Chillies : 12 (chopped into circles)
Curry Leaves : from 2 lines
Salt : requires very less, probably 1 tsp
Paper thin Avalakki/thin poha/thin pressed rice : 200 g

Method :
Heat oil in a thick bottomed pan. Add mustard seeds and let it pop. Add asafoetida/hing
Add turmeric powder, mix and add peanuts. Let peanuts become crisp and red.
Add Roasted chickpeas/hurgadle and thinly sliced dry coconut pieces. Let them brown
Now, throw in coriander seeds give a good stirr and add greedn chillies. Let green chillies become crisp,add curry leaves and salt followed by paper avalakki. Switch off the stove and remove the pan from the stove and put it aside.
Mix avalakki with rest of the ingredients well. Let it cool before you enjoy! This is a awesome snack to carry while you go on tours. It is filling and tasty too. This goes to my event Meals on Wheels.

Snack
Onions : 1/2 roughly, chopped
Coriander : 1/2 tbsp, chopped
Wet Coconut : 1 tbsp, grated
Lemon Juice : 1tsp
Khara Avalakki (from above recipe) - 2 cups
Mix, onions, coriander, coconut and lemon juice. Add avalakki and give a good stirr. Serve immediately.

Avarekaalu Usli

2009-04-12T21:41:00.000-07:00

A 'must-do' side dish for chapathi during avarekaalu season. It is simple to cook and to eat ;) too.

You need the following to make Avarekaalu Usli :

Avarekaalu : 1 big cup, (deseeded beans) (surti papdi, green hyacinth beans)
Onion : 2 (chopped length wise)
Ginger : 2 " piece, thinly sliced
Green Chillies : 5
Lemon Juice : from 1 lemon (small lemon)
Salt
Water
Oil (1tsp), mustard, curry leaves, turmeric (1 pinch)

1.Heat oil in a cooker pan. When it is hot add mustard seeds. Once it stops poping, add curry leaves, green chillies, ginger and sautee for a minute. Add chopped onion and fry till onion changes color.
2. Add deseeded avarekaalu, water and salt. Bring to boil. Check for salt, adjust if required. Close the cooker lid and pressure cook for 2 whistles.
3. When pressure comes down, open the cooker lid and add lemon juice. Give a good stir. Serve with chapathi/paratha.

Menasinakayi Bonda ~ Mirchi Bajji

2009-04-06T06:27:00.000-07:00

This post is dedicated to all good memories of Menasinakayi Bonda, associated with Chitradurga and Davangere (C&D). There was no particular reason to eat them, we partied on bondas for all simplest to most happiest moments. Probably in those two cities no human being would say 'NO' to menasinakayi bonda. I have tasted bonda's in Mysore, Bangalore, and many other places but they are not as good as those which I relished in C&D. 'Ram and Co circle' of Davangere is world famous in C&D :D :P The bonda's that are made in C&D are crisp outside and softer inside; they are brown and not yellow when they are served. A packet of crispy mandakki(puffed rice) topped with chopped onion, chillies, coriander and 2 bonda's ...... slurrrrrrrrrp!

You need the following to make them :
Gram Flour/Kadalehittu/Besan - 2 cups
Rice Flour - 1tbsp
Ovinakaalu/Omam - 1/8 th tsp
Green Chillies - 8
Cumin Powder - 1 tsp (optional)
Salt - 1tbsp
warm water
Oil for deep frying

Method :
Mix gram flour, rice flour, salt, omam, with little water at a time to make a thick batter. Bonda batter resembles idli batter. Leave it aside.
Heat oil in a thick bottomed pan. Heat it on a very low flame.
Slit green chillies and remove seeds. Rub salt and leave it aside for 20 min in warm water.
Bring the stove to sim on which oil is kept.
After 20 mins, remove chillies from water. Mix cumin powder and salt and rub inside surface of the chillies with this powder.
Dip these chillies in bonda batter and leave it slowly in hot oil.
Fry these till they turn yellowish brown. Remove them and keep it aside.
!!!At this stage these bondas are only half done!!!
Repeat the above process for all chillies. Once you have half baked all bajjis, it is time to fry them again till they are golden brown. These bondas are crisp from outside and softer inside.

Onion Pakoda:
If you have any batter left, add finely chopped onions, coriander, curry leaves and little salt and make onion pakoda/bajjis.

Kid's Lunch Box for Montly Mingle

2009-04-01T06:28:00.000-07:00

I am just waiting for the round up of this event to have more ideas for packing lunch box! Here are Akash's Lunch box dishes....Quantity in the photograph does not exactly indicate his eating capacity. Recipes are blogged either blogged before or they are just very simple modifications of regular items that you make everyday.

1. Macaroni and Fruits : (simple stir fry of cooked macaroni with vegetables. olive oil seasoned with cumin, finished by adding lemon juice and salt)

2. Mixed Vegetable Avalakki :(added vegetables to usual avalakki oggarane)

3. Mixed Vegetable Chapathi & Fruit Salad : (added grated carrots too)

4. Idli Sambar

5. Lauki Chapathi and grapes : (added grated lauki with redchilli powder, jeerapowder, dhania powder and salt to wheat flour and made chapathis)

6. Poori and Potato neer palya

7. Rave Idli :

They all are going to Srivalli's MM -Kid's Lunches event. MM was started by Meeta of What's for Lunch Honey blog. Sri, you have selected a very good theme for the event. Happy Hosting.

Update on Meals on Wheels event

2009-03-31T00:43:00.000-07:00

It's been a great pleasure to receive entries from many enthusiastic blogger's for Meals on Wheels event. I am not the only human who gets stressed up while packing bags for holidays. I think many of you have not gone through the event details thoroughly. Shelf Life is the key word here. Please take a look here again :

1. Food shelf life = 2 days (without refrigeration)

2. Veg and Non Veg both accepted
3. From Chutneys to Chapathi to Rice you can send any dish which falls under the above category.
4. Details to be included :
Name of the Dish
Url of the Dish
Photo : 350 pixel (width) length does not matter
Subject line : Meals on Wheels event Entry

Send in your entry to lakshmi (at) tasteofmysore(dot)com

The round up will come very late somewhere in the last week of April, with my tried and tasted comments. I may not be able to cook all items which was sent for the event, but I have picked few of them and will be trying soon ....Few friends have emailed tips, few passed them over chatting, and I have noted them all.

Till then, keep sending in your entries and I will publish them together.

LAST DATE FOR SENDING ENTRIES 25 April 2009

Uddinahittu Gojju & Pongal; Instant Rave & Shavige Idli - A double treat

2009-03-29T22:34:00.000-07:00

Gayatri's Tamarind/Hunase hannu Gojju with Pongal reminded me of Uddinahittu gojju for Pongal. What else? I remembered it so gotta cook it and I did it :D

I have already blogged Uddinahittu recipe (Click on the word Uddinahittu and Pongal) and Pongal recipe. Rest of the recipe for making gojju is here :

Tamarind Juice/Extract : 1/2 cup (thick juice)
Jaggery : 1 big piece
Sambar Pudi : 1 or 2 tsp (according to your taste)
Salt as required
Uddinahittu : 1 tbsp (Mixed in 4 tbsp of water)

Seasoning : Oil, Asafoetida/hing, mustard -1/8 tsp, urad dal/uddinabele-1/8 tsp, few curry leaves, broken red chillies- 2 pieces

Heat Oil and season the oil by adding ingredients mentioned in the order above.
After adding red chillies, stir for 1 sec and add tamarind extract. Add 150 ml of water, powedered jaggery, slat and bring to boil. Check the liquid and adjust with jaggery or salt if required. Reduce the heat.
Add sambar pudi, uddinahittu mixed with water to the tamarind solution. Keep stirring while you add or else lumps might form while adding.
Bring this mixture to boil. Check the gojju for salt and finally finish off by adding half tsp of chopped coriander leaves ( if you have) and serve hot with Pongal.

Instant Rave & Shavige Idli

We tried instant Rave Shavige Idli/ Rava Semiya Idli from Sowmya's blog and it was given double thumbs up at home! Thanks Sowmya.

You need the following to make instant Rave & Shavige Idli :
Rave : 1 cup
Shavige/Semiya : 3 tbsp (you can add more if you like)
Sour Curd : 2 cups (1 cup curd+1 cups water is also fine)
Soda bi carbonate : 1/2 tsp (cooking soda)
Chopped Coriander : 2 tsp (optional)

Seasoning :
Oil, hing, mustard, cashewnuts(optional), uddinabele/urad dal, chanadal, curry leaves, green chili paste,

Step numbers 1-3 can be made previous day or any day which is convinitnent for you and store it in your refrigerator. If you want to store it outside please do not add coriander leaves to the mixture.

1.Roast rave/rava and shavige/semiya separately till nice aroma emanates in a thick bottomed pan.
2.Season the oil by adding the ingredients mentioned above in the same order. Let cashewnuts and dals brown before adding chilli paste. Add salt and chopped coriander leaves.
3.Add roasted rave and shavige and switch off the stove. Mix the ingredients.

4.Once the above mixture cools down add sour curd and mix well. Leave it aside for 10 minutes.
5. After 10 minutes, you can see a tight mixture of rava and semiya.
6.Add soda bi carb and extra water to make a loose batter (don't make it runny ). Adding soda bi carb just before laddling the batter to idli plates makes softer idlis.
7.Laddle/spoon the batter to idli plates and steam the idlis for next 8-10 minutes till they are done.
8.Enjoy hot idlis with your favorite accompaniment.

Vankaya Pulugura (Brinjal & lentils)

2009-03-24T21:30:00.000-07:00

Sagari's post on Vankaya Pulugura brought back many fond memories associated with it. Our way of making Pulugura was slightly different and also ingredient had few additions. I think every one cooks according to their taste. V.Pulugura was my grandmother's favorite followed by my dad's. Dad says 'it tastes yumm with a dollop of curd over it'. My dear hubby drank the left over pulugura without rice :D. He bought a bag of brinjals over the weekend and he is now 'sleeves up' for next batch of pulugura :)) Here you go with a simple yet flavorful brinjal/Vankaya Pulugura:

Brinjal : 1 big (purple brinjal was what I used, you can use which ever variety is available)
Onion : 1 big (chopped into big chunks)
Tomato: 1 big (chopped into big chunks)
Coriander Leaves : 1/2 cup (chopped)
Green Chillies : 8
Togaribele/Tuvar dal/deskinned split pigeon peas : 1/2 cup
Turmeric : 1 pinch

Tamarin Juice : 2-3 tbsp

Seasoning :
Oil : 1tbsp
Mustard seeds : 1tsp
Asafoetida/Hing : 1 pinch
Red Chillies : 1 (broken)
Curry Leaves : few
Kadalebele/chana dal : 1 tsp
Uddinbele/Urad dal : 1tsp

Pressure cook chopped brinjals, onion, tomato, chillies, coriander, toordal and turmeric with enough water. We do not add extra water at a later stage.
Once the pressure comes down, take out the vessel and run hand blender for 30 seconds or mash it using majjige kolu/with the back of the spoon. The intention is to mix the ingredients.
Add tamarind juice and salt.
Take a deep pan and heat a tbsp of oil. Add mustard seeds followed by a pinch of hing. When mustard stops crackling add red chillies, curry leaves and dals. When dals turn gold color add the mashed ingredients. Bring to boil. Check for salt, adjust if required. Switch off the stove, cover and keept it for next 10 mins till the flavors settle down.
Serve hot with rice.

I tried Carrot Malai/ Payasa from Chitra Amma's blog. I just used cashewnuts instead of almonds mentioned there. It was delicious. Thanks Chitra Amma for sharing your recipe with us.

Paakada Kadale ~ Brittles

2009-03-22T08:31:00.000-07:00

Pakada kadale made its presence in almost all auspicious occasions. These days it is substituted with peanut brittles which is easily available in stores. We still prefer paakada kadale to chikki. My son love this papum poppu (ehehhee..pakum pappu in telugu) and he devoures it. I don't have any more left except this photograph to share with you all : D

I have not measured any ingredients so I will just give you approximate measurements.

peanuts ~3 cups
hurgadale/bhunahua chana/deskinned roasted chickpeas ~ 2tbsp
grated dry coconut ~ 2 tbsp
roasted white sesame seeds ~ 2tbsp
jaggery ~ 1 cup (1 cup holds 100ml water)
ghee ~ 2tsp

a thick plastic sheet.

Method :
1.Dry roast peanuts and deskin them. Roast sesame seeds till they are golden brown. Mix deskinned peanuts, hurgadale,dry coconut, roasted white sesame seeds.
2.Add 3 tbsp water to 1 cup of jaggery and melt it in a thick bottomed pan on low heat. Add a teaspoon of ghee and keep it stirring till the jaggery solution thickens.
3.You can see the color of the jaggery solution deeping. At this stage start adding the peanut mixture to the solution. Keep stirring for next 1-2 mins.
4.Switch off the stove and leave it aside for 3 -4 mins.
5.Grease a thick plastic sheet with ghee and take little mixture in the sheet and make round laddus. The mixture is very hot at this stage CAUTION needed... My mother, granny everyone had great tolerence to heat so they managed to make laddus with greased hands. My sis taught me this shortcut : D which comes handy.
6.Let these laddus cool down completely before you enjoy them.

Entry for Blogger Aid Cook Book

2009-03-19T07:28:00.000-07:00

Blogger Aid Cook Book

BloggerAid is a committed group of international food bloggers who have joined forces in raising awareness and funds for those suffering from hunger. The BloggerAid Cookbook will host a collection of original recipes by food bloggers, and is slated for release, later this year. Proceeds from the sale of this book will be given to the school-meals program, which is part of the World Food Program. Our heartfelt thanks to Ivy of Kopiaste, Giz of Equal Opportunity Kitchen , and Val of More Than Burnt Toast,for coming up with the wonderful idea of BloggerAid !

I am sending Gattisoppu for the cookbook. It is my grandmother's recipe and I am happy to submit that love filled recipe to the cookbook. A dish which may not look tempting but definitely tasty and also it is rich is Protien and Iron which children need during their growing years. Good Luck to Ivy and her team.

Broken Wheat with Lentils and Veggies

2009-03-17T01:49:00.000-07:00

A healthy version/cross over of Pongal of south india and tahiri of UP probably...not sure anyways it tasted good and 'nice rice' in it makes it interesting for people who don't eat rice for health reasons. Broken Wheat fortified with lentils and Vegetables :D interesting? It is, if you don't mind chewing ! It is little chewy because of broken wheat.

I packed it for my lunch. It was quite filling. Lately I am very busy with the office work and not able to click pictures of food tried and tasted from other blogs. The below photo was clicked in my office. I used my mobile phone, so photo is not that clear!

You need the following:
Broken Wheat : 2 cups
Split, deskinned green beans/Hesarubele : 1/2 cup
Mixed Vegetables of your choice : 1 cup
Green Chillies : 10 (slit lengthwise)
Mustard seeds : 1/4 tsp
Oil : 1tbsp
Salt
lemon juice : optional

Roast broken wheat on hot pan till the raw smell of wheat dissappears and you start getting the aroma of roasted wheat. Keep it aside. Roast yellow lentils/Split, deskinned green beans/Hesarubele in the same hot pan till lentils turn golden brown.
Heat oil in a pressure cooker pan. Add mustard seeds when it stops spluttering add green chillies, chopped onions, and all other vegetables along with curry leaves. Sautee for next 2 minutes.
Add in roasted broken wheat, lentils and mix. Add 3.5 cups of water and little salt. Allow the mixture to boil. Check salt and adjust if required. Close the cooker lid and cook for 3 whistles. Set the pressure cooker aside and let it cool.
THIS DISH DOES NOT TASTE GOOD WHEN IT IS HOT
YES, you read it right! Serve an hour after1 hr. By this time the broken wheat would have settled down well and it tastes good to eat. If you eat it hot you may feel as though you are eating half cooked wheat! Add lemon juice, mix well and then serve.

I am sending this to JFI-Wheat hosted by Roma of Roma's Space. I loved the beautiful wheat poem at Roma's place, so re-posting it here.

On a different note, I need an umbrella too as I am showered with various awards. Thanks to Uma, Smitha, Priti, Raks, Mangala Bhat, Indrani, Shama

One of the awards which Uma has shared says "The award states that-These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement. Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award."

Award goes to more than 8 people-Uma of Essence of Andhra, Smithaof Kannada Cuisine, Priti of Indian Khanna, Raks of Raks Kitchen, Indrani of Apyayan, Mangala of Recipes 24 by 7, Priyanka of Asan Khana, Sowmya of Creative Saga, Cham of Spice Club, Roma of Roma's Space, Rekha of Plantain Leaf, Rekha and Sharon of The Key Bunch, Jayashree of Samayal Arai, Happy Cook, Sushma of Savi Ruchi, Ashvini of Nanna Adige, Gayatri of My Adige Mane, Asha of Foodies Hope, Sia of Monsoon Spice, Namratha of Finger Licking Food, Shama of My Handicrafts, Sanghi of Sanghis Food Delight, YOSEE of Jalan Jalan, Dibs of Chitra Ammas Kitchen, Deesha of Vegetable Platter, Maya of Konkan World, Shubha of Colors of Nomadic Life, Priya of Priya's Easy nTasty Recipes, Chitra of Ratatoulie,AnuSriram of Chandrabhaga, Aand N of Delectably Yours, Lubna of Kitchen Flavours,Swapna Praveen of Cooking with Swapna, Meera of Enjoy Indian Food, EC of Easy Crafts, Nithya Praveen of Culinary Odyssey, and All those who take precious few minutes to appreciate the food blogged here and try them with full confidence. Kudos to all friends around the blogworld. I will upload the pictures of the award in the awards page in few days time. Till then you all take care,eat helathy and be healthy! :D

I tried alasande vade/black eyed bean vada from Shubha's Blog(Colors of Nomadic Life) , Flax Seeds Chutney Powder from Maya of Konkan World, Ridge Gourd Dal from cook book "cooking with pedatha" for our week end lunch plate (2 weeks ago). All were fantastic!

From left to right - tomato chutney/pickle, flax seeds chutney powder, Ridge Gourd Dal, Majjige Huli with cucumber, Alasande Vade and Rice.

Many thanks to all lovely ladies who shared their tasty recipes. Keep Blogging ladies :)

Sapsige Pulav/Dill Leaves Pulav

2009-03-12T08:12:00.000-07:00

I found this recipe while googling for various types of pulav. It tastes yumm! Thanks Mamta for sharing this recipe with us. Please visit Karnataka Recipes for the original recipe.

However I always document the recipe in my blog, just in case I need it for my later reference.

Ponni/Sonamasuri/Basmati Rice - 2 cups (washed)
Peas/Avarekaalu - 1/2 cup

Dill leaves- 1.5 cups(chopped finely)

Onions : 2 (chopped)

Tomatoes - 3 Nos.

Garlic - 2 big pods

Ginger - 1 inch

Green Chillies - 10 Nos.

Bay leaf - 1 (I did not use at all)

Cloves - 2

Cinnamon - 2 * 1"sticks

Oil: 3 tbsp

Grind to smooth paste ginger, garlic, green chillies and tomato.

1.Heat oil in a cooker pan, add bay leaf, cloves and cinnamon. Let them brown.

2.Add chopped onions and fry till they turn transclucent.

3.Add half cup of chopped dill leaves, avarekaalu/peas and fry for next 3-4 minutes.

4.Add ground paste and fry for 5 minutes.

5.Add salt, washed rice, required amount of water to cook rice. When water starts boiling taste water and check for salt adjust if necessary. Add remaining dill leaves and mix. Close the cooker lid and cook till 3 whistles. Wait til the pressure comes down.

6.Enjoy Pulav hot with thick curds.

Do not forget to send in your entries to SWC-Meals on Wheels.

AFAM-Jackfruit Round Up

2009-03-09T00:36:00.000-07:00

Many many thanks to all those who participated by sending in their favorite Jackfruit recipes to my favorite fruit event. AFAM/A Fruit A Month is the brainchild of Maheshwari of Beyond the Usual blog. My sincere thanks to Maheshwari for accepting my blog to guest host this event. I enjoyed reading all recipes and amazed to see at the variety of dishes that can be cooked using Jackfruit.

Before I proceed to introduce you to my entrees let me guide you to use the links given in this round up. It saves your time :)

Jackfruit Halwa from Lakshmi of Taste of Mysore
(link to recipe) (link to the blog)

If you are someone who does not know about Jackfruit then read it at Cham's place where she says.. "Just give an illusion of huge prickly green oblong shape fruit, which contains a numerous number of yellow fruits with seeds inside. The ripe fruit has very pungent smell (very aromatic I feel) the seeds are edible after roasting or boiled.
Unripe small variety is prepared in form of curry!"

If you could not visualize it, then let me show you the tree with 2 huge Jackfruits. Alamelu's father sent her this picture and she has shared this tree which is in their backyard (in India) .......

Various parts of fruit which are edible :

Flesh and Seeds

Non-edible parts like skin of the fruit is used to make bowls in Phillipines giving it a natural look. I call them one bunch of creative wood crafters!

Wood is used to make body of Indian drums like Mridangam and Kanjira. In Indonesia and Philippines they are used to make their musical instruments like Gamelon and Kutiyapi. Music and Jackfruit were so close to each other :D and I never knew this.

Back to business, let us talk about curries, halwas, pickeles, Vadas, Smoothie, milkshake, idli and dosas and yes!!! all made of Jackfruit!

South Karnataka houses have Jack Fruit trees in abundance. So they are very creative in conjuring up these fruits which are grown in their backyard. Let me start with some breakfast ideas with jackfruit :)

Jackfruit-Breakfast Ideas:

Jackfruit is locally(in South Karnataka or South Canara) known as Gujje . Sushma of Savi Ruchi has sent us Dosa made of unripe and ripe jackfruit.

How about some idlis ?...presenting Panasa Dhodak from Maya of Konkan World

Jackfruit Kadubu from Mangala Bhat of Recipes 24 Seven ..check out the interesting way of making kadubu with banana leaves! I bet the aroma of banana leaf with jackfruit kadubu must be amazing!

Appe/Gunponglu from Sushma of Savi Ruchi

After Appe of Karnataka we have Idichakka Appam from Kerala (Chakka=Jackfruit)

Poornima Nair of Tasty Treats has sent me this tasty treat wraped & steamed in malabar leaves/Tejpatta/Indian Bayleaves. Just imagine the the flavor of the cooked appam in tejpatta ..aaahhaaa...

Jackfruit- Curries

The very first entry for the event was sent by my dear 'akka' of blog world. I am the eldest in my family so I did not have that opportunity to call some one akka (elder sis) but blog world has managed to get me one! Haven't seen her but her encouraging comments leave you happy post after post! Ashakka has fondly sent Raw Jackfruit-Chana Gashi from Aroma

After coastal Karnataka we have a delicious entry from Coastal Andhra Pradesh. Panasa Kaya/baby raw Jackfruit Curry or Panasapottu avapetti kura which roughly translates to steamed raw jackfruit curry a coastal Andhra delicacy from Rekha of Plantain Leaf

Raw Jackfruit and Cashewnut Spicy Curry/Panasakaya Jeedipappu masala kura

Our dear Priyanka of AsanKhana blog has sent Kathal Sabji which is Jackfruit Curry. Priyanka missed eating Kathal when she was in Singapore and asks her mom to cook ;) two in one Pri..Event and your craving both done! Thanks aunty for sending us this dish and I suppose this curry is made in UP style knowing Priyanka and family :)

From the land of Kerala comes Idichakka thoran (Stirfried Tender Jackfruit). Kerala also has innumerabble varieties of Jackfruit dishes because of its wide availability in the region. Check out Poornima Nair's Tasty Treats.

Stirfried Raw Jackfruit Palya/Gujje Palya from Sushma of Savi Ruchi

Tallelya Phanaschi Bhaji/Fried Jackfruit Stir Fry and Fanaschi Thech Bhaji ek dam Malvani Style mein from Meera of Enjoy Indian Food

Jackfuit- Fried Goodies

Jackfruit Vada from Rekha of Plantain Leaf/Panasakya Vadalu

Jackfruit Mulka by Alamelu of Rasagavala

Jackfruit Seeds Vadai from Priya Suresh of Priya's Easy n Tasty Recipes

Sushma has sent maximum entries for the event and a huge round of applause for her please..Do visit her blog for all Gujje recipes and we have ruchi ruchi Halasina Mulka from Savi-Ruchi.

Desserts and Drinks with Jackfruit

Microwave Jackfruit and Almond Kheer from Priya Suresh of Priya's easy and tasty recipes

Jackfruit and Banana Halwa from Alamelu of Rasagavala

Inspired by Alamelu's halwa myself and Shruti Hebbur of Shrunil blog tried and we both polished away the plates!

Halwa from Taste of Mysore......:

My creative side of Jackfruit ;-)

Shruthi's version of Halwa :

Sushma of Savi Ruchi could not prepare Mangalore Buns for the event, but instead she kindly gave me the recipe to make them. Here they are ! and I made them for Sushma..please grab them Sush .. ;-)

Mangalore Buns with Jackfruit

Recipe in Sushma's words :

1.5 cups maida
0.5 cup wheatflour
0.5 cup sour curd
0.5 cup pureed jackfriut (use less than 0.5 cup, ideal to use around 0.3 cup)
3 tbsp sugar
pinch of salt
1/2 tsp baking soda

Combine all the above mentioned ingredients & allow it to soak for 5-7 hours (add water if required, dought should be similar to chapathi dough, but little firm that chapathi dough), roll out like poori's & deep fry in oil.

Sushma serves them with coffee. It is mildly sweet, and the fruit flavor is retained even after frying :-)

Cham has sent me yet another glass of delicious smoothie..please help yourself ;-)

Jackfruit - Pickle , Jackfruit Seeds - Sambar

After all that sweet overload, Priyanka brings us Kathal Achar for us. I thought of serving you all with Jackfruit seeds sambar for your hot steaming rice. So, the buffet table is ready. Help yourself to your favorite curry, dessert and vadais. You have no choice with sambar and pickle though :D

Jackfruit Seeds Sambar from Taste of Mysore

I can also serve you few Jackfruit papad which I bought from India. These are not available in Singapore. They are thinnner than paper almost see thro' the papad :D and they taste crisp and spicy when fried/microwaved. If anyone knows the recipe to make jackfruit papd please email me and you can use the form here to contribute your recipe.

Try out various dishes and enjoy the fruit of the month - Jackfruit :-)

Halasina Beejada Huli/JackFruit Seeds Sambar

2009-03-02T21:44:00.000-08:00

"I like this " has grown endlessly in the past few years. Thanks to all food blogs they have helped me to love food more and more. Halasina Beejada Huli/JackFruit Seeds Sambar is my childhood favorite. We sisters fought over the dining table just for the seeds in the sambar. Fed up by our fights, mom told us how many seeds she has cooked and our share of seeds! Even then we were like "can't we have more"? oops! 3 naughty girls were difficult to manage :D. Summer holidays, mangoes, jackfruit and fights had become synonymous at home.Here is how I make that tasty sambar for which we fought over each other.

You need the following :

Jackfruit Seeds : as much as you like. (deskin and cut into halves or whole)
Carrot : 1 big (peeled and chopped)
Potato: 1 big (peeled and chopped)
Onion: 1 big (peeled and chopped)
Tomato: 1 big (chopped)
Turmeric : 1 big pinch
Split pigeon peas : 1/2 cup (1 cup=100ml water)
Pressure cook all the above ingredients for 3 whistles. Pigeon peas must be soft, and rest of the vegetables must be cooked.

To grind :
Dry grated coconut/Wet coconut : 1/4 cup
Onion : 1 small piece
Sambar Powder : 1 tbsp
Grind the above to smooth paste.
Alternatively :
You can fry the following ingredients and grind with coconut & onion
Coriander Seeds : 1 tbsp
Cumin : 1/2 tsp
Red chillies : 4
Fenugreek seeds : 5
Chanadal : 1 tsp
Uraddal: 1tsp

Other ingredients :
Tamarind extract : 2 tbsp
Salt and Jaggery

In a pan pour the ground masala, tamarind extract, salt and jaggery till the raw smell dissapears. Add cooked peas and vegetables. Bring to boil and continue to boil on low flame for about 4-5 mins. Before you switch off the stove add few stalks of coriander leaves. Close the vessel and switch off the stove. Leave it aside for 10 minutes before you serve it with hot white rice.
ENJOI ......
************************************************************************************
ದೃಶ್ಯ : ಊಟದ ಮೇಜು

ಎ ಕತ್ತೆ
ನೀನೆ ....
ಮತ್ತೆ ನಂಗೆ ಕೊಡಲ್ಲ ನೀನು ಹಲಸಿನ ಬೀಜ ಅದಿಕ್ಕೆ
ಊ ಬಾ ಕೊಯ್ಯ ಮಿಂಣಿ ..........

....ಹೀಗೆ ಹೊಡೆದಾಡಿ ಕೊಂಡೆ ಊಟ ಮುಗಿಸುತ್ತ ಇದ್ವಿ ....ಬೇಸಿಗೆ ರಜೆಗಳಲ್ಲಿ

ಬಹುಶಃ ನನ್ನ ಮೆಚ್ಚಿನ ತಿಂಡಿ ಪಟ್ಟಿ ವಿವರ ಹನುಮಂತನ ಬಾಲದ ತರಹ ಉದ್ದ ಬೆಳಿತಾ ಇದೆ. ಎಲ್ಲಿ ಏನು ನೋಡಿದರು ಓ ಇದು ನಂಗೆ ಇಷ್ಟ ಅ ಅದು ನನ್ನ ಮೆಚ್ಚಿನ ........ಹೀಗೆ ಅಂತರ್ಜಾಲದಲ್ಲಿ ಎಲ್ಲ ಕಡೆ ಬರಿತೀನಿ. ಕೆಲವೊಮ್ಮೆ ನಂಗೆ ನಾನೇ ಕೇಳಿಕೊಂಡಿದ್ದು ಉಂಟು "ನಂಗೆ ಏನು ಇಷ್ಟ ಇಲ್ಲ ?" ಉತ್ತರ ಮಾತ್ರ ಇನ್ನು ಸಿಕ್ಕಿಲ್ಲ ರೀ ......ಇನ್ನು "ಯೋಚನಾ ಸ್ಥಿತಿ " ಯಲ್ಲೇ ಇದೆ ಮನಸ್ಸು ..ಬಹುಶಃ ಅದಕ್ಕೆ ಗೂಗಲ್ ನಷ್ಟು ವೇಗವಾಗಿ ಕೆಲಸ ಮಾಡೋ ಅಷ್ಟು ಕೆಪಕಿಟಿ ಇಲ್ಲ

ಇನ್ನು ನನ್ನ ಮನಸ್ಸು ಒಂದು ಪಟ್ಟಿ ತಯಾರು ಮಾಡುವುದರ ಒಳಗಾಗಿ ಇನ್ನೊಂದು "ನಂಗೆ ಇಷ್ಟ" ಪದಾರ್ಥ ಸೇರಿಸಿ ಬಿಡ್ತೇನೆ ಇಲ್ಲಿ

ಹಲಸಿನ ಬೀಜದ ಹುಳಿ
ಬೇಕಾಗುವ ಪದಾರ್ಥ :
(೧ ಬಟ್ಟಲು = ೧೦೦ ಮಿಲಿ ನೀರು ಹಿಡಿಸುತ್ತೆ)
ಹಲಸಿನ ಬೀಜ : ನಿಮಗೆ ಇಷ್ಟವಾದಷ್ಟು(ಸಿಪ್ಪೆ ತೆಗೆದದ್ದು )
ಕ್ಯಾರೆಟ್ : ೧ (ಹೆಚ್ಚಿಕೊಳ್ಳಿ )
ಆಲೂಗಡ್ಡೆ : ೧(ಹೆಚ್ಚಿಕೊಳ್ಳಿ )
ಈರುಳ್ಳಿ : ೧ (ಹೆಚ್ಚಿಕೊಳ್ಳಿ )
ಟೊಮೇಟೊ : ೧(ಹೆಚ್ಚಿಕೊಳ್ಳಿ )
ತೊಗರಿಬೇಳೆ : ೧/೨ ಬಟ್ಟಲು (೧ ಬಟ್ಟಲು = ೧೦೦ ಮಿಲಿ ನೀರು ಹಿಡಿಸುತ್ತೆ)
ಹರಿಶಿನ : ೧ ಚಿಟಿಕೆ
ಈ ಎಲ್ಲವನ್ನು ಕುಕ್ಕರ್ ನಲ್ಲಿ ಬೇಯಿಸಿಕೊಳ್ಳಿ.

ರುಬ್ಬುವುದಕ್ಕೆ :
ಒಣ ಕೊಬ್ಬರಿ /ಹಸಿ ಕೊಬ್ಬರಿ : ೧/೪ ಬಟ್ಟಲು (ತುರಿದದ್ದು)
ಒಣ ಮೆಣಸಿನಕಾಯಿ : ೪ (ಬ್ಯಾಡಗಿ ಮಾತು ಗುಂಟೂರು ಮಿಕ್ಸ್)
ಈರುಳ್ಳಿ : ಸಣ್ಣ ಹೋಳು
ಉದ್ದಿನಬೇಳೆ : ೧ ಸಣ್ಣ ಚಮಚ
ಕಡಲೆಬೇಳೆ : ೧ ಸಣ್ಣ ಚಮಚ
ಕೊತ್ತಂಬರಿ ಬೀಜ : ೧ ದೊಡ್ಡ ಚಮಚ
ಜೀರಿಗೆ : ೧/೨ ಸಣ್ಣ ಚಮಚ
ಮೆಂತ್ಯ : ೫ ಕಾಳು

ಉದ್ದಿನಬೇಳೆ ಇಂದ ಹಿಡಿದು ಮೆಂತ್ಯದ ವರಗೆ ಪದಾರ್ಥಗಳ್ಳನ್ನು ಹುರಿದು ಇಟ್ಟುಕೊಳ್ಳಿ
ನಂತರ ಅದನ್ನು ಕೊಬ್ಬರಿ, ಈರುಳ್ಳಿ ಜೊತೆ ನುಣ್ಣಗೆ ರುಬ್ಬಿಕೊಳ್ಳಿ
ಇಸ್ಟೆಲ್ಲಾ ಏನಪ್ಪಾ ಹುರಿದು ರುಬ್ಬೋದು ಅಂತ ಅನಿಸಿದರೆ ೧ ದೊಡ್ಡ ಚಮಚ ಹುಳಿ ಪುಡಿ, ಕೊಬ್ಬರಿ, ಮತ್ತು ಈರುಳ್ಳಿ ಹಾಕಿ ನುಣ್ಣಗೆ ರುಬ್ಬಿಕೊಳ್ಳಿ
ಇತರೆ ಪದಾರ್ಥ :
ಹುಣಸೆಹುಳಿ - 2 ದೊಡ್ಡ ಚಮಚ
ಉಪ್ಪು
ಬೆಲ್ಲ
ಒಗ್ಗರಣೆ

ವಿಧಾನ :
ಸಾರು ಮಾಡುವ ಬಟ್ಟಲಿಗೆ ರುಬ್ಬಿದ ಖಾರ ಹಾಕಿ ಸ್ವಲ್ಪ ಹೊತ್ತು ಬೇಯಿಸಿಕೊಳ್ಳಿ. ನಂತರ ಬೇಯಿಸಿದ ಬೆಲೆ ತರಕಾರಿ ಹಾಕಿ. ಹುಣಸೆ ನೀರು, ಒಗ್ಗರಣೆ, ಉಪ್ಪು ಹಾಗು ಬೆಲ್ಲ ಹಾಕಿ ಕುದಿಸಿ. ಓಲೆ ಆರಿಸುವ ಮುಂಚೆ ಒಂದೆರಡು ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪಿನ ದಂಟು ಹಾಗು ಹೆಚ್ಚಿದ ಕೊತ್ತಂಬರಿಸೊಪ್ಪು ಹಾಕಿ ನಂತರ ಓಲೆ ಆರಿಸಿ. ಬಟ್ಟಲಿನ ಮೇಲೆ ತಟ್ಟೆ ಮುಚ್ಚಿ ೧೦ ನಿಮಿಷ ತಣ್ಣಗಾಗಲು ಬಿಡಿ ನಂತರ ಅನ್ನ ದೊಂದಿಗೆ ಬಡಿಸಿ

Before I sign off, let me remind you all about SWC-Soups. Neha of easyntastyrecipes is the guest host for the month of Feb. Please send your entries to her before 9 March 2009. We would love to add your soup recipes to our 'healthy-meal' plan.

SWC-Meals on Wheels was announced little ahead of time as I have some work in April and may not have enough time to do round ups also there won't be any SWC-event in the month of April. I apologise if this parallel anouncement has created any confusion.