Geeths Dawath

An Announcement /Farewell to blogspot

noreply@blogger.com (Anonymous) — Thu, 20 Nov 2014 15:57:00 +0000

Dear readers,it gives me an immense pleasure to announce 'Geeths Dawath' has finally attained a domain name as geethsdawath.com . It is also a mixed feeling since we are moving from the blogspot to wordpress for the good. I want to thank blogspot /gmail team and all the readers for supporting me in this 2 years journey.Yes,Geeths Dawath turned two this October 5th and I wanted to launch it on the blog anniversary itself but due to many commitments we could not do so ..We've been working on the technical part quite sometime from now and it is almost complete . My coming journey in the blogging will be on a slow phase for sometime since I need to get a hang in the new atmosphere . My life has also taken a new twist ,yes I have started taking small orders in baking and few desserts which I am enjoying to the core since baking is my passion and that keeps me busy.My first post in the blogspot was a red velvet cupcake which was orange velvet cupcake then .. I have also stepped into the cake decoration which I had mentioned in the starting journey of blogspot that it was my wish and also in 'About me ' . I believe I will get the same support in the future. Thank you each and everyone from the bottom of my heart.Bye to blogspot and Hi to Wordpress from now on....Henceforth saiscookbook.blogspot will be geethsdawath.com.

Karathe god ani theek nonche / Bittergourd sweet and spicy pickle

noreply@blogger.com (Anonymous) — Wed, 29 Oct 2014 17:11:00 +0000

This is one of my favourite pickle which I am sharing with you all today.My son Pratham had plucked a big batch of bimbul /sorrel fruit which had cropped in our patch and it striked me to prepare this pickle. My better half bought fresh store bought bittergourd and I prepared this pickle the same day. Amma helped and instructed me on the entire pickle procedure and the recipe was borrowed from Santoshi.I have been waiting to share this recipe since a long time but somehow it skipped....This pickle is a kind of sweet,sour,spicy and slightly bitterish curry . One can hardly sense the bitter taste. Karathe means bittergourd or karela.We prepared the pickle with the eye measurements,so below is the approximate measurement..But I feel this will work best....Here is the link to those who want to know about bimbul .

Ingredients to be roasted:
Mustard seeds -1 tsp
Coriander seeds - 2 tbsp
Cumin seeds -1 tsp
Urad dal - 1tsp
Byadgi chilly -8-10(roasted in a tsp of oil)
Hing paste - a generous pinch

Other ingredients:
Bittergourd - 2 (Around 2 cups chopped)
Bimbul /sorrel fruit - 2 cups
Jaggery - 2 cups (more or less)
Salt - to taste

Method:

Dry roast mustard seeds until it splutters on low flame.
Add coriander seeds,urad dal,cumin seeds and roast further.
Add hing and roast .
Add roasted chilly.
Cool the roasted ingredients.
Powder chilly at first and add the rest of the roasted ingredients.
Powder it with chilly to a fine powder.
Keep it ready.
Scrape the bitter gourd slightly and cut it into two lengthwise.
Cut into small chunks and wash it well.
Wash the bimbul and cut it into two.
Take a pressure cooker add bittergourd,bimbul,salt to taste and jaggery.
Add water, take 1 whistle and switch off the flame.
Add the roasted powder,check salt and keep it on high flame.
Reduce the gravy and make it thick.
Cool it,store it in airtight container and refrigerate until further use.

Vegetable Spring Roll

noreply@blogger.com (Anonymous) — Sat, 25 Oct 2014 17:43:00 +0000

After all those extra dose of Diwali sweets I thought of sharing something savory.And I chose vegetable Spring roll as the star today.This makes one of the best evening snack and a popular hit at the parties.I used the readymade spring roll sheets and the result was too good.You may use anything as the stuffing like chopped paneer, cheese, sprouts, mushroom,boiled egg,prawns,chicken,sausages etc . I did not follow any recipe.I just prepared like any other basic Chinese recipe.You may also add different sauces as per your taste .

Ingredients:
Spring roll sheets - as much as needed
Mixed vegetables - 2 cups,chopped finely(I used carrots,cabbage,beans,onion)
Spring onion - 3 - 4 tbsp chopped
Pepper powder - 1 tsp,crushed coarsely
Soya sauce - 1 tsp
Vinegar -1 tsp
Salt - to taste
Boiled haka noodles -1 cup (optional)
Oil - 1 tbsp to saute vegetables
Cornflour paste - 2-3 tbsp (mix cornflour in water)
Oil - to deep fry

Method:

Heat oil in a pan,add chopped vegetables and saute it on high flame.
After 5-6 minutes,add pepper powder,soya sauce,vinegar and salt to taste.
Don't overcook the vegetables,I kept it little crunchy.
Cook Haka Noodles as per the instructions on the packet and keep it ready.
Don't overcook the noodles,you may also add tastemaker to the noodles.
Take the spring roll sheet one at a time,spread the filling and roll it.
I followed the instructions as per the packet.
Use cornflour paste to seal the edges of the spring roll.
Heat oil and deep fry until crisp and golden in colour.
Serve it hot with ketchup.

Chocolate Peda,Diwali Special

noreply@blogger.com (Anonymous) — Wed, 22 Oct 2014 17:32:00 +0000

On the auspicious occasion of Dhanteras I prepared Chocolate Peda to make the day memorable.It is a very easy recipe prepared with few simple ingredients.Only important thing to remember is while making the sugar syrup, half string consistency is a must to get the perfect result.I tried my best to do justice.

Recipe adapted from : Sharmispassions

Ingredients:
Maida -1/4 cup
Milk powder -1/2 tbsp
Ghee -2 tbsp
Sugar -1/2 cup
Cocoa powder -2 tsp
Water -1/4 cup
Pistachios - 2 tsp,chopped finely

Method:

Sieve maida and keep it ready.
Heat ghee,once it is smoking hot switch off the flame.
Add maida and roast it in preheated pan for few minutes.
Break the lumps if any.
Heat sugar and water together.
Once it turns sticky or half string consistency ,add cocoa powder.
Switch off the flame,take it off the flame and mix it well.
Add maida mixture,milk powder and mix it together .
It will start to thicken and keep mixing it till it comes to one whole mass.
If it doesn't turn thick add more milk powder.
Grease your hands and make pedas.
Make a dent in the center and fill chopped pista.
Keep it aside for sometime to set.
Share it with your loved ones.

Poha laddoo /Avval Laddoo,Diwali special

noreply@blogger.com (Anonymous) — Mon, 20 Oct 2014 05:50:00 +0000

This Diwali I wanted to prepare something which I hadn't prepared until now and I started hunting for recipe's in some popular blogs and books.I found this recipe in one of the blog and looked easy peasy and thought of trying it.For best results my Amma says sun dry poha for few hours and then follow the recipe.Sun drying gives a good aroma and can be powdered finely.

Recipe adapted from : Raks Kitchen

Ingredients:
Beaten rice / poha - 2 cups
Sugar -3/4 cup(recipe calls for 1 cup)
Ghee -1/2 cup
Cashewnuts -3-4
Raisins -5-6
Cardamom powder -2 pinches

Method:

Dry roast poha until brown in colour.
Once cool,powder it.
Powder the sugar.
Heat ghee and roast the dry fruits.
Add this to the poha in a mixing bowl.
Add cardamom powder and combine it well.
Make laddoos out of it.
Store it in an airtight container.

Wheat Chakli,Diwali special

noreply@blogger.com (Anonymous) — Sun, 19 Oct 2014 06:24:00 +0000

As a kid , 'the making of chakli' have always fascinated me. I've been making it since decades,though not perfect,but tastewise it has always tasted good.I like to try new recipe and this time I tried my hands in making wheat chakli.I found the recipe in the chakli press pack of Maruthi Brand,a small booklet with few good recipe's.The procedure was very easy and I could press chakli with ease.And the final product was super crisp and light.This is a must try recipe.I modified the recipe slightly.I have tried to explain the recipe in detail.

Ingredients:
Wheat flour - 250 g /2 cups
Black sesame seeds -1 tsp
Chilly powder - 1tsp or to taste
Butter -2 tbsp
Coconut milk - 5 tbsp
Water - as much need to make the dough(1/4 cup approx)
Salt - to taste( 1 1/2 tsp approx)
Coconut oil - to deep fry

Method:

Transfer the wheat flour in a clean muslin cloth and tie it.
Place it in a bowl.
Add some water in the pressure cooker and place the bowl in it.
Don't let the water enter inside the bowl.
Close the lid and wait for the pressure to start.
Once the pressure starts,lower the flame and steam for 20 minutes approx.
Do not put the whistle.
You may steam in the steamer also.
Once done,take the bowl out,untie the cloth and slowly loosen the flour with a ladle or use your hands to break any lumps.
Sieve the mixture in a mixing bowl.
Add chilly powder,butter,sesame seeds and coconut milk.
Add water few tbsp at a time and make a soft dough until all the dough combines together without sticking the bowl.
Dont add all the water at once.
Once the dough is done,fill the dough in the chakli press.
I pressed the chakli's in the parchment paper.
You may press it in some clean paper sheets also.
Make 5,6 cutouts of parchment paper and press 1 each in the cutout.
Heat oil and drop the chakli one at a time carefully.
Roast it until crisp and light adjusting the flame.
Once cooled store it in the airtight container.

Diwali,a small piece of information

noreply@blogger.com (Anonymous) — Sat, 18 Oct 2014 10:08:00 +0000

As usual yesterday we got the monthly bulletin from 'Eden Club' and I found a small piece of information on Diwali.Immediately I thought of sharing it in the space.Giving credit to the club committee members of the 'Eden Club' , Mangalore, I'm sharing the information here .There may be other information related to the same and some rituals may differ from one and other.For advanced information you may refer 'Wiki' ...But whatever may be the ritual Diwali is one of my favourite festival.For the reasons unknown,it brings a smile on my face.This year we are celebrating it on October 23rd.Yes ,it varies every year.So here goes the story or information.

Diwali is derived from the Sanskrit fusion word 'Dipavali',formed from Dipa or lamp and Avali or row .Dipavali is thus meant a 'row' or 'series of lights' .Diwali (English) is variously spelled in diverse languages in India - 'Deepabali' as in Oriya,'Deepaboli' as in Bengali,'Deepavali' as in Assamese,Kannada,Malayalam,Tamil and 'Divali' as in Gujarati,Hindi,Marathi,Punjabi and 'Diyari' as in Sindhi.

The festival typically extends over a five day period starting from Dhanteras - this day marks the birthday of Lakshmi - the Goddess of Wealth and Prosperity,and the birthday of Dhanvantari - the Goddess of Health and Healing.On the night of Dhanteras,diyas or lamps are ritually kept burning all throughout the night in honor of Lakshmi and Dhanvantari.

Naraka Chaturdasi is also called choti diwali which is on the second day.

Diwali on the third day ,diyas are lit,pujas are offered to Lakshmi Ganesha ,and to one or more additional deities.After the puja,people go outside and celebrate by lighting up patakhe/fireworks .After fireworks ,people head back to a family feast ,conversations and cards playing.Diwali also marks the beginning of the New Year ,in some parts of India.
Diwali Padva - is day of meeting one's relatives.On this day,youngsters visit the house of their elders and seek their blessings.In many regions,newly married daughters with their husbands are invited for special meals.Sometimes brothers go and pick their sisters from in- laws house for this important day.

The festivities end with Bhau -beej on the fifth day- The last day of the festival is called as Bhai Dooj.It celebrates the sister - brother loving relationship,in a spirit similar to Raksha Bandhan but different rituals.

The day of Diwali festival marks the beginning of the new Year for the Marwari community.The Gujarati community celebrate the day after the festival of Diwali as the beginning of the New Year.

Chicken curry

noreply@blogger.com (Anonymous) — Fri, 17 Oct 2014 04:59:00 +0000

Many a times I randomly note the recipe from my dear one's.One of my aunt visit's Amma's place almost every Saturday and she gets tasty delicacies what she prepares. Luckily ~~we I~~ get to taste it and many a times she gets extra portion for my family separately.Some days back she had brought chicken curry and my sunny boy liked it so much ,I had to borrow the recipe.. Whenever there is no 'Name' tagged to a recipe I just refer it as 'Chicken Randai' or 'Chicken Curry' as simple as that.So you may christen it with whatever you like.Here goes the recipe.

Ingredients for the masala:

Coconut - 1 cup

Garlic -5-6

Ginger -1/2"

Cumin seeds -1/4 tsp

Green chilly - 6-7

Coriander leaves - 1 cup or handful

Cinnamon - 1/2 "

Cloves -2

Other ingredients:

Chicken -1 kg

Ghee - 2 tbsp

Ginger garlic paste - 1tsp

Oil -1 tbsp

Onions -2,sliced

Tomato -3

Chicken masala powder - 1-2 tbsp

Turmeric powder -1/4 tsp

Garam masala powder -1/4 tsp(I did not add)
Water -1 cup approx

Butter -2 tbsp

Coriander leaves - 3 tbsp,chopped

Method:

Grind all the ingredients mentioned under the list of 'masala' to a fine paste.
Heat ghee and oil in a pan or cooker and saute onions until translucent.
Add ginger garlic paste and fry until raw smell disappears.
Add ground masala and saute for few minutes or until raw smell goes.
Add chopped tomatoes,all the powders,salt to taste,water.
Take exactly 1 whistle and switch off the flame or cook it in low flame until done if you are cooking in a vessel.
Add butter to the curry and mix it well.
Garnish with coriander leaves.

My notes:

These are the few points which Aunt forgot to mention while she gave me the recipe for the first time and she mentioned it during the next visit and told me the variations.
You may dry roast all the masala ingredients except coriander leaves and grind it to a paste.
However I ground without roasting.
You may also add mint leaves while grinding.(no sauteing)
You may use only oil and ignore ghee.
Butter is added for the extra flavour.
You may also dry roast few cashewnuts and almonds, make a paste and add it to the curry to make it rich.

Beetroot Raita / Pachadi

noreply@blogger.com (Anonymous) — Wed, 15 Oct 2014 18:12:00 +0000

This is the second recipe of Beetroot raita or Beetroot pachadi in the space.This time I adapted the recipe from Santoshi and she had adapted it from her friend Nayana Prabhu....This is also one of my personal favourite ~~recipe~~ pachadi.This goes well with the main course.Beetroot is one of the healthiest vegetable which is filled with loads of nutrients.This is one of the easypeasy recipe....You may adjust the consistency of the ingredients as per your needs.This is not an accurate measure as I prepared it with the eye measurement.

Ingredients:
Beetroot -1,medium sized,chopped finely(1 /2 cup or more)
Green chilly -1-2,chopped finely
Capsicum -3 tbsp,chopped finely
Cucumber -1/4 cup,chopped finely
Onion -1, chopped finely
Oil -1 tbsp
Sugar -a pinch
Curds - 1 cup
Salt - to taste
Coriander leaves -2 tbsp,chopped finely

Method:

Heat oil,saute beetroot in oil until it fades little bit.
Add green chilly and saute for a minute.
Cool the mixture,mix it with curds, chopped onion,cucumber,capsicum,salt to taste and sugar.
Garnish with chopped coriander leaves.
Serve it in room temperature or chilled.

Brahmins pulao,no onion/no garlic

noreply@blogger.com (Anonymous) — Sun, 12 Oct 2014 15:38:00 +0000

I had prepared this pulao long back and it had come out very nice,so thought of sharing in the space.I prepare many varieties of rice delicacies as it is the best way to make the children eat vegetables.I adapted this recipe from a cookery show.This recipe has no onion and no garlic and can be had during festivals.

Ingredients:
Basmathi rice -1 cup
Ginger -1 tbsp,chopped
Green chillies -4.slit
Bay leaf -1
Cinnamon -1/2 "
Cardamom -3
Mixed vegetables- 1 cup(beans,carrot,beetroot,green peas)
Mint leaves -3.4,chopped
Coriander powder -1 tsp
Lime juice-2 tsp
Turmeric powder -1/4 tsp
Salt - to taste
Curds - 2 tbsp
Ghee- 3 tbsp

Method:

Wash the rice and soak it in water for 6-7 minutes.
Drain it completely and keep it ready.
Heat ghee in a cooker,add chopped ginger and saute.
Add green chillies,whole garam masala and saute.
Add chopped vegetables and saute for few minutes.
Add washed rice,chopped mint leaves,coriander powder,haldi powder,lime juice,curds and water.
Add salt to taste and take a boil.
Check and adjust if required and close the lid.
Take exactly 1 whistle and switch off the flame.
Once the pressure release open the lid and separate the grains with a fork delicately.
Serve it hot.

My note:

You may also prepare this pulao in a pan.
You may add vegetables of your choice.
You may also add paneer or soya chunks.

Coorg chicken fry

noreply@blogger.com (Anonymous) — Tue, 07 Oct 2014 15:29:00 +0000

Long time back I had posted coorg chicken .This time I adapted the recipe from zee Kannada cookery show.The main twist in the recipe is 'Kachampuli' paste which is also known as Coorg vinegar which is added in the final stage but I could not arrange it and I substituted it with our very own South Indian vinegar 'tamarind'.

Ingredients:

Chicken -1 kg

Onions -3-4,sliced

Garlic - 5-6,crushed and chopped

Ginger - 1" ,crushed and chopped

Red chilly powder - 2 tbsp or more

Coriander powder - 1 tbsp

Turmeric powder -1/4 tsp

Pepper powder -1/2 tsp

Tamarind paste - 1/2 tsp (original recipe calls for kachampuli)

Oil - 2-3 tbsp
Coriander leaves -2 tbsp,chopped
Curry leaves - 1 sprig

Method:

Heat oil in a pan and saute onions until brown in colour
Add crushed and chopped ginger garlic and saute for a minute.
Add chicken,turmeric powder,salt to taste and cook until 3/4th.
In another pan,dry roast all powders until it changes it colour in low flame.
Roasting of powders is done for the flavour and colour.
Ensure that it doesn't burn.
Add this roasted powder to the cooked chicken and mix it well.
Add salt if required,tamarind pulp and cook the chicken completely.
Garnish with chopped coriander leaves and curry leaves.

Khamang khakdi

noreply@blogger.com (Anonymous) — Wed, 01 Oct 2014 18:21:00 +0000

Khamang Kakdi is a popular Maharastrian salad and again a Maharastrian recipe in space.Kakdi means cucumber.This is a very simple tempered salad with peanuts as the main ingredient.Those who are allergic to peanuts may ignore it and temper with chana dal along with the other ingredients..I adapted this recipe from Sanjeev Kapoor's site/book.

Ingredients:

Cucumber - 2-3 small

Roasted and peeled groundnuts- 1/2 cup

Grated coconut -1/3 cup

Green chillies -3,chopped

Coriander leaves -2 tbsp,chopped

Salt - to taste

Sugar - a pinch

Lime juice -1/2 tsp

To temper:

Ghee - 1/2 tsp

Mustard seeds- 1/2 tsp

Cumin seeds -1/4 tsp

Method:

Wash,peel and chop the cucumber to small pieces.
Coarsely grind the roasted peanuts.
Mix all the ingredients mentioned under 'ingredients' .
Heat ghee,splutter mustard seeds and cumin seeds.
Add 1 tsp chana dal in the seasoning if you are ignoring groundnut.(optional).
Temper it to the salad.
Serve it with the main course.

Bhendi chi bhaji,Maharastrian special

noreply@blogger.com (Anonymous) — Fri, 26 Sep 2014 16:52:00 +0000

This is a Maharastrian bhaji (vegetable) prepared with Bhendi.Bhendi means ladys finger or Okra . Maharastrian dishes are a favourite at our place since my husbands root is from Mumbai.I found this recipe in a you tube video of Archanas Kitchen.It was a Marathi video but I could follow it and noted the recipe . We loved the bhaji very much.Goes well with the roti or with the main course.

Ingredients:
Bhendi/ladys finger -1/4 kg
Onion-2,chopped
Garlic -2-3,chopped
Curry leaves -2 sprigs
Mustard seeds -1/4 tsp
Cumin seeds - few
Hing - a generous pinch
Groundnut- 1/2 cup
Chilly powder -1 tsp or more
Coriander powder -2 tsp
Cumin powder -1/4 tsp
Amchur powder - a pinch
Goda Masala powder - 1/2 tsp (optional)
Raw groundnut -1/4 cup
Oil - 2 tbsp
Salt - to taste
Coriander leaves - 2 sprigs ,chopped

Method:

Wash bhendi well,wipe it with a kitchen napkin until there is no signs of water and moisture.
Chop it into round pieces discarding the top and the tail.
Dry roast raw groundnut,peel it and coarsely powder it.
Heat oil,splutter mustard seeds,cumin seeds and curry leaves.
Lower the flame and add hing.
Add garlic and onion,saute until translucent.
Add all the powder one by one.
Add sauteed bhendi,salt to taste.
Lastly add groundnut and mix it well.
Garnish with chopped coriander leaves.

Pudina chapathi

noreply@blogger.com (Anonymous) — Tue, 23 Sep 2014 12:24:00 +0000

This is the 3rd recipe of Pudina chapathi in the space.Earlier I had posted 2 recipe's on pudina paratha with different variations.This recipe makes a very soft chapathi and is loved by everyone at our place.Santoshi prepares this often and I borrowed the recipe from her.This chapathi goes well with Dal fry or any North Indian or South Indian curry.I do not have an exact measurement of this recipe as I go by the eye measurement for most of the recipes .Below is the measurement given approximately..Recently my interview got published in She Blog.Please have a look here .

Ingredients:
Curds - 1 cup
Green chilly -2-3
Garlic - 2
Mint leaves - handful
Coriander leaves - 4 tbsp approx
Wheat flour - as much as needed( 1 - 2 cups approx)
Butter - 2 tbsp
Salt - to taste
Sugar - a pinch (optional)

Method:

Make a paste with green chillies,garlic,coriander and mint leaves.
Transfer it in a bowl,add sugar and salt to taste.
Add atta little by little and make a soft dough.
Pinch lemon sized ball and roll it into a chapathi.
Heat a griddle and roast it on both the sides using ghee.
Serve it hot.

Lasuni palak chawal

noreply@blogger.com (Anonymous) — Mon, 15 Sep 2014 18:47:00 +0000

I had prepared this rice sometime back and it was a super duper hit.I personally liked it very much since garlic is my one of favourite flavour.This is a pure garlic flavoured rice. Lasun means garlic and lasuni means garlic flavour.Chawal means rice.I borrowed this recipe from Santoshi and prepared as per her modifications made from the original recipe.You may reduce the quantity of garlic if you do not like strong garlic flavour.

Recipe adapted from : justindianfood.com

Ingredients:
Basmathi rice - 1 cup (I used India Gate)
Water -2 cups
Palak /spinach puree - 1 cup
Garlic -10,chopped in garlic press
Onions -2,sliced
Green chillies -3,chopped finely
Tomatoes -2,chopped
Turmeric powder - 1/2 tsp
Garam masala powder -1/2 tsp
Kitchen king masala powder -1tsp(optional)
Paneer -5-6 cubes,crumbled
Cashewnuts -handful,roasted in ghee separately
Ghee - 2 tbsp
Oil -2 tbsp
To garnish:
Oil/ghee -1/2 tsp
Garlic -5,chopped finely

Method:

Prepare rice in an electric cooker with salt to taste and ghee.
You may also cook it directly on stove or in a pressure cooker for 1 whistle.
Take a pan,heat oil and saute onions until translucent.
Add chopped garlic,green chillies and fry until raw smell disappears.
Add all the powders,tomatoes and cook till tomatoes turns pulpy.
Add palak puree and saute well until dry.
Add rice,paneer and salt to taste.
Mix it well.
Lastly saute garlic in ghee or oil separately until light brown.
Garnish it to the chawal along with the roasted cashewnuts.
Serve it hot.

Dal Fry

noreply@blogger.com (Anonymous) — Tue, 09 Sep 2014 08:49:00 +0000

This is one of the commonly prepared dal at our place prepared with slight variations each time.This is one of the tastiest dal which goes well with chapathi,puri,jeera rice,dosa etc.Dal fry is also one of the comfort food.At times I prepare this only with tur dal and sometimes with mixed lentils like chana dal,moong dal,masoor dal etc.Again ,I had shot 'dal' pictures several times and could not share the recipe for the reasons unknown....Stay tuned for more interesting recipes.

Ingredients:
Tur dal /Split pigeon peas -1 cup
Masoor dal /pink lentil -1/4 cup
Onion -1,chopped finely
Garlic -5 cloves,chopped finely
Tomato -1 chopped,finely
Chilly powder -1/4 tsp (optional)
Turmeric powder -1/4 tsp
Garam masala powder -1 /4 tsp
Butter -2 tbsp
Green chilly -2,chopped finely
Kasuri methi/dried fenugreek leaves -1tsp
Oil -1 tbsp
Salt - to taste
Coriander leaves -2 tbsp,chopped
Cheese -1 grated

Ingredients to temper:
Byadgi chilly or short chilly -2
Cashewnuts -5-6 ,broken
Cumin seeds -1 tsp

Method:

Wash and cook both the dals in cooker with oil and turmeric powder.
Take a pan,heat butter(reserve a tsp),saute onions and garlic until raw smell goes.
Add green chillies,tomato,chilly powder,garam masala powder.
Add cooked dal,salt to taste and take a boil.
Add crushed kasuri methi and mix it well.
Heat a tsp of butter and saute cashewnuts,cumin seeds and byadgi chilly.
Season it to the dal.
Garnish it with chopped coriander leaves and top it with grated cheese.
Serve it hot with roti or rice.

Cheesy Noodle stuffed Hotdog

noreply@blogger.com (Anonymous) — Mon, 08 Sep 2014 09:34:00 +0000

I've been waiting to post this dish since a very long time may be a year and had shot pictures several times but somehow I don't know the reason what was stopping me.As usual Santoshi had discovered this dish as she is an expert in that and had prepared for evening snacks for kids.My kids liked it so much,that I had to give it a try and finally the day came to share the recipe in the space.You may prepare this roll with stuffing of your choice and prepare it in normal tawa too.This makes a great evening kid snack or some small get together s too.

Ingredients:

Haka Noodles: 1 cup,cooked

Butter -1 tbsp

Garlic -1 tbsp,chopped

Maida /flour- 1 tbsp

Milk - 1 cup

Tabasco sauce - 1-2 tbsp (optional)

Cheese - 3 cubes,grated

Salt - to taste

Sugar - a pinch

Butter - 25 gm approx or less

Mixed herbs -1tsp (you may use any like chilly flakes,Oregano,Italian seasoning etc)

Bread roll - 4-5(I bought from Nilgiris)

Method:

Heat butter,saute chopped garlic until the raw smell goes.
Add maida and saute it,add milk,herbs,salt and sugar.
Take a boil,once the white sauce is ready add cooked noodles and herbs.
Keep it aside..

How to proceed:

Scoop the top portion of the bread with a sharp knife keeping the base intact.
Apply butter all over the bread.
You may toast the bread for 1 minute if you like crisp roll.(optional)
Stuff the noodle filling.
Add few dots of Tabasco if you like.
Top it with grated cheese.
Preheat the oven,bake it for 5-6 minutes until it turns brown.
You may roast this in normal tawa also.
Serve it hot topped with Tabasco sauce.

Hari Moong Masala,Green gram curry

noreply@blogger.com (Anonymous) — Sun, 07 Sep 2014 18:07:00 +0000

I found this recipe in 'Aashirvaad' page and found it to be easy,healthy and tasty.I gave it a try and it came out very well.This dish goes well with rice and roti.Good for health freaks too.I wouldn't mind eating a bowl of this as my main course as it is makes a great filling to the tummy and is packed with full of proteins.

Ingredients:

Green gram/Moong -1 cup(soak it for few hours)
Cumin seeds - 1tsp
Onion -1 ,chopped
Green chilly - 1,slit
Ginger garlic paste -1tsp
Tomatoes -2,chopped
Turmeric powder -1 pinch
Chilly powder -1 tsp or to taste
Pav bhaji masala -3/4 tsp
Sugar - a pinch
Salt - to taste

Oil - 2 tbsp or lessWater -1 cup approx
Coriander leaves - 3 tbsp,chopped

Method:

Cook the green gram in cooker for 1 whistle.
Heat oil and add cumin seeds.
Add ginger garlic paste and fry till the raw smell disappears.
Add chopped onions,green chilly and saute until pinkish in colour.
Add tomatoes and saute further for few seconds.
Add chilly powder,haldi powder,sugar.
Add cooked moong and pav bhaji masala.
Add salt to taste and water.
Cook it for sometime.
Garnish with coriander leaves.
Serve it hot.

Corn cheese balls

noreply@blogger.com (Anonymous) — Thu, 04 Sep 2014 09:42:00 +0000

Corn and cheese is one of the best combination where most of them like to indulge.Corn cheese balls makes an excellent starter and an evening snack.I had large amount of fresh sweet corn kernels in stock and was looking for a good recipe.I found this recipe in Rajshri Foods which was appealing and I gave a try to the earliest.I have also posted a similar recipe called 'Potato cheese melts' long long back which was also a superhit recipe.This recipe is a keeper.Please follow the tips below the recipe for better result..The measurement of the recipe was not given in the recipe so I have written the approx measurement especially of the batter and the outer covering.The result was very good,it was crisp from outside and cheesy inside with all the ingredients blended well.

Ingredients for the potato cheese balls:
Boiled potatoes -2,mashed
Boiled American sweetcorn kernel -1 cup
Chopped coriander leaves - 2 tbsp
Garlic paste - a small pinch
Chilly flakes -1/2 tsp or to taste
Capsicum -1/4 cup,chopped finely
Crushed oregano - a pinch
Cheese cubes(I used processed) -3,grated
Cornflour - 2 tbsp

For the outer batter:
Maida - 1/2 cup
Water - as much needed to make the batter
Salt - a pinch

For outer coating:
Maida /flour - few tbsp
Breadcrumbs - 1 cup ( or powder 3 slices of bread)

Method:

Mix all the ingredients mentioned under the 'potato cheese balls' .
Make small bite sized balls and keep it ready.
Add water to the maida and make a medium thick batter .
Keep it ready.

How to proceed:

Dip the potato cheese balls in plain maida and coat it well.
Dip it in the maida batter .
Coat it again in breadcrumbs.
Heat oil and deep fry it in medium flame until light golden brown.
Serve it hot with tomato sauce and green chutney.

My tips:

First make the balls of all the dough and keep it ready.
Secondly coat all the balls in plain flour/maida and keep it ready.
Thirdly dip the coated balls in maida batter using two spoons to avoid mess.
You may also use hands to dip.
Arrange it in a plate.
Now with the clean hand, coat it well in breadcrumbs.
Deep fry in medium flame to avoid burning.
Since breadcrumbs are coated the chances of burning is more so be cautious.(personal experience) .
You may prepare until step 6 and refrigerate it until use and deep fry as and when required.
I tried frying few balls without dipping in maida batter but coated with dry ingredients,despite that it became soggy.
So follow all the steps mentioned to get a good result.

Chapathi white curry

noreply@blogger.com (Anonymous) — Mon, 01 Sep 2014 17:46:00 +0000

'Chapathi white curry' or 'Chapathi Dave Randai ' is a curry prepared as a combination with chapathi.This is my Aayis recipe which she had borrowed from her Bombay sister.She has been preparing this since the time we were kids and I used to dislike it as most often kids do.But presently it is one of my favourite curry and my son's most favourite curry.This is a very simple preparation and can be prepared as combination with chapathi,puri or dosa.This can be also called as a onion and tomato curry .

Ingredients:
Onions -6,cut lengthwise
Tomatoes -3-4,chopped
Coconut - 1 1/2 cups
Green chilly 4,slit into 2
Curry leaves -2 sprigs
Mustard seeds -1/4 tsp
Cumin seeds -1/2 tsp
Garlic -3-4
Coriander leaves -3 tbsp,chopped
Oil -2 tbsp
Salt - to taste

Method:

Grind grated coconut,garlic and cumin seeds to a fine paste.
Heat oil in a pan,splutter mustard seeds,add curry leaves and green chilly.
Saute it for few seconds,add onions and saute for 3-4 minutes.
Add chopped tomatoes,salt to taste and 2 cups water approx.
Add ground masala and take a boil adjusting the consistency by adding the water if required.
Garnish with chopped coriander leaves and serve it hot with chapathi.

Chicken Pudina roast

noreply@blogger.com (Anonymous) — Sat, 23 Aug 2014 09:26:00 +0000

This is a quick and tasty dish which can be relished either with biryani rice,steamed rice,ghee rice or roti.I partly adapted the recipe from the zee kannada cookery show and believe me this came out fingerlicking good.I forgot to add garam masala powder in the final stage despite that it tasted fantastic.I prepared ghee rice as a combination which complimented well.Adjust green chillies and chilly powder according to your taste.Mine became medium spicy since we prefer spicy.This is one of the easy peasy recipe.

Ingredients:
Chicken - 1 kg
Onions -3,chopped
Ginger garlic paste -2 tbsp
Green chillies -3-4,chopped
Pudina /Mint leaves -1 cup chopped
Coriander leaves -1 cup,chopped
Tomatoes -3,chopped
Kashmiri chilly powder -1 tsp
Coriander powder -2 tsp
Cumin powder -1/4 tsp
Turmeric powder -1/4 tsp
Garam masala powder -2 tsp (I forgot to add)
Salt - to taste
Ghee -3 tbsp
Oil -2 tbsp

Method:

Heat oil and ghee in a pan,add onions and saute it until light golden in colour.
Add ginger garlic paste and saute until the raw smell disappears.
Add green chillies,mint and coriander leaves.
Add chilly powder,coriander powder,cumin powder,turmeric powder and tomatoes.
Add chicken and salt to taste( 2 tsp approx).
Close the pan with a lid and cook in low flame.
I have not added water,add water only if it looks dry.
Once cooked add garam masala powder and mix it well.
Serve it hot.

Chicken Kuberan Roast

noreply@blogger.com (Anonymous) — Fri, 22 Aug 2014 16:22:00 +0000

Hello readers! Its been long time since I've posted in the space and I missed blogging very much.Had been on a vacation to Srilanka during the long weekend and had a gala time of my life trying different cuisine and etc etc..There are many interesting posts to be shared in the space which I will post as and when I can.Coming back to the recipe I adapted this recipe from Zee Kannada cookery show 'Oggarane Dabbi' . The hostess told that this recipe is popular in Karwar. . All my folks at home liked this dish very much.Do try and let me know the feedback.

Ingredients to be marinated:
Chicken -1 kg
Kashmiri Chilly powder - 3 tsp
Curds -4 tbsp
Tandoori masala powder -2 tbsp
Pepper powder - a pinch
Lime -1/2
Salt- to taste

Other Ingredients:
Green chillies -2,chopped finely
Garlic - 2 tbsp,chopped
Onion -3,chopped
Tomatoes -2 ,chopped
Chilly powder -1tsp
Tomato sauce -2 tsp
Green chilly sauce -1tsp
Soya sauce -1 tsp
Cornflour -1 tbsp,diluted in little water
Oil -4-5 tbsp or more
Salt - to taste
Plantain leaf -2 (optional)
Coriander leaves - 3 tbsp,chopped

Method:

Marinate the chicken with salt ,3 tsp chilly powder,curds,Lime,tandoori masala powder and pepper powder for 20 minutes.
Heat oil and roast the marinated chicken for 10 minutes.
Close the lid and cook it until 3/4th cooked.
In the same oil add chopped green chillies,chopped garlic, onions and tomatoes one by one and saute it.
Add tomato sauce,green chilly sauce,soya sauce,chilly powder and little salt.
Add fried chicken pieces,diluted cornflour,close the lid and cook for 3-4 minutes.
Transfer the chicken to the plantain leaf,fold it and heat it on a tawa for 3-4 minutes.
Once done garnish with coriander leaves.

Palak Biryani

noreply@blogger.com (Anonymous) — Thu, 07 Aug 2014 18:00:00 +0000

Its been a long time since I posted anything in the space.There are many posts to be shared which I will post as and when it is possible.Life has taken a small twist.Yes,I have started taking small orders on bakes especially eggless doughnuts and cupcakes.Practicing icing and gaining confidence each passing day.Plus 'Geeths Dawath ' is going to get a domain name soon and will try their best to make the blog user friendly.Until then fingers crossed ....

Recipe adapted from : vegrecipesofindia

Ingredients:

Basmathi rice - 2 cups (Indiagate)

Onions -3 sliced

Ginger garlic paste -1 tbsp

Tomato - 2,chopped

Water -2 cups

Ghee -3 tbsp approx

Salt - to taste

Fried onions -1 cup

Cashewnuts -handful,roasted

Whole spices:

Cinnamon -1"

Star Anise -1

Green cardamom -2

Black cardamom -2

Cloves -3

Bay leaf -1

Mace -1

Dry spice powder:

Chilly powder -1/4 tsp

Turmeric powder -1/4 tsp

Garam masala powder - 1/4 tsp

Cumin powder -1/4 tsp

Fennel seeds powder - 1/4 tsp

Coriander powder -1 tsp

For the spinach puree:

Palak /Spinach - 1 bunch

Mint leaves -1/2 cup

Coriander leaves -1 /2 cup

Green chillies -3

Almonds -5-6

Method:

Wash and rinse the palak leaves,coriander leaves and mint leaves .
Make a paste of the leaves with green chillies,almonds.
Add water if required.
Keep it ready.
Soak the rice in water for 10 minutes and then drain the water.
Heat ghee in a broad pan,add whole spices ,fry for few seconds
Add onions and saute until it browns,
Add ginger garlic paste add tomatoes and saute until it becomes mushy.
Add spinach puree and the spice powders.
Add soaked rice ,water and salt to taste.
Take a boil,check salt and close the lid and cook in slow flame until it gets cooked.
Serve it hot garnished with fried onions and fried onions.

Kulitha Idli /Kultha ramdan

noreply@blogger.com (Anonymous) — Tue, 22 Jul 2014 07:24:00 +0000

This is a popular G.S.B breakfast and is commonly prepared in most of the G.S.B household.My Mamama used to prepare this on most of the Sunday's and would make it a point to give some to me and Amma.And the same tradition is continued by my aunt even now and she too has the same magic in her hands just like Mamama.Even Santoshi prepares this idli very well.Since it was given to me by my aunt or by Santoshi I hardly used to prepare it.But this time I made my mind to try on my own following Santoshi's and Mayi's instructions and it came out perfect.Mayi follows the recipe using idli rawa and Santoshi prepares with rice.
As kid I used to dislike many things and it is vice versa now.There were so many dishes I would not even taste .That is a common thing among kids I believe.'Kulithu' means 'horsegram' which is very good for health.There many dishes prepared with this healthy pulse...It is better to grind all the ingredients in the electric grinder for better results.

Ingredients:
Urad dal -1 cup
Horsegram -1 cup
Idli rawa -2 cups or dosa rice -2 cups (I used idli rawa)
Salt - to taste 2 tbsp approx

Method;

Soak urad dal for 5-6 hours in enough water.
Soak horsegram separately in enough water for 2-3 hours.
Soak rice separately if you are using rice for 3-4 hours.
Once soaked,wash the urad dal well and grind it in an electric grinder until light and fluffy.
Grind horsegram to a smooth paste and keep it separately.
Grind rice coarsely in the mixer if you are using so,
Mix ground urad dal and rice together.
Or wash idli rawa add to ground urad.
Refrigerate the ground horsegram.
You may also add grind horsegram the next morning.
If you grind the horsegram in the grinder it will be very fluffy and light just like foam.
Ferment the urad/rice/idli rawa batter overnight or for 5-6 hours.
Next morning add salt to taste and ground horsegram and beat the batter well.
Grease the idli moulds,fill the batter and steam it for 25 minutes.
You may also put the batter in a thali and steam or on plantain leaf.
Serve it hot with coconut oil or chutney or pickle.
Same batter may be used to prepare thick dosa which is called as 'Doddak' .

Palak Dal

noreply@blogger.com (Anonymous) — Sun, 20 Jul 2014 07:47:00 +0000

There are days when I absolutely go blank on what to cook for the day's menu.Especially when there are minimum vegetables in the fridge or if it is overloaded also.Does it happen with you'll?So few days back on one such day I prepared Palak dal where I just went on preparing and the outcome was good.This not only makes a comfort food but is also good for health.This dal goes well with rice and chapathi.And very easy to prepare too.I prepared this with tur dal but you may also prepare it with moong dal or chana dal or even mixed dal with a combination of 1/4 ratio.

Recipe :Own and commonly prepared by many

Serves -4

Ingredients:

Tur dal - 1 1/2 cup

Palak - 1 bunch

Green chilly -2,slit

Salt - 2 tsp approx

Cumin seeds -1 tsp

Hing - 2 pinches

Ghee -1 tsp

Red chillies(byadgi) -2,broken

Method:

Wash the palak well and chop it roughly.
I have added few stalks also.
Wash the dal well.
Cook both palak and dal together adding 2 cups of water approx for 2 whistles.
Simmer for 5 minutes.
Once cooked open the lid carefully,add salt to taste.
Add green chillies,water and adjust the consistency.
Take a boil.
Heat ghee in a seasoning pan.
Add cumin seeds,red chillies and hing.
Season it to the dal and close the lid immediately to retain the aroma.
Serve it hot with rice or roti.