Tuesday, May 2, 2017

MUDDIPALYA/SPINACH DAL

Muddipalya

A exemplary North Karnataka side dish .."Muddipalya".. also known as "Pappu" in Andhra..a very common dish in Brahmin Cuisine too.. Made of Fresh Spinach
or Fenugreek leaves, with cooked lentils and few spices like peppercorns and green chillies etc..to be served with hot rice..yumm!my favorite too.



1CupToor Dal
A bunch finely chopped Fresh Spinach Leaves
6 green chillies
1/2 teaspoon jeera/cumin seeds
1/2 teaspoon pepper
1 Tbsp of coconut powder
Handful of coriander leaves
1 teaspoon mustard seeds
1 teaspoon turmeric powder
A generous pinch of asafoetida
2 teaspoons oil
Tamarind paste
Salt to taste.

Pressure cook the Dal with medium water,pinch of turmeric and little oil for 2 whistles​.
Grind green chillies, coconut powder,jeera, pepper and coriander leaves to a paste.
To a heated pan,add oil, crackle mustard seeds,curry leaves and hing.Add washed spinach leaves,cook for few minutes.
To this,add cooked Dal, grinded paste,salt , turmeric and tamarind paste..mix well,add very little water if needed..
Served with hot rice, rotis,etc.


Monday, April 24, 2017

KHARA BHAATH/ MASALA UPMA

Khara bath is a masala upma, blended with veggies and masala powder.You can add carrot, peas, cabbage, tomatoes, onion are added to make it more beneficial and enhance its taste.A classic breakfast recipe served in Bangalore restaurants with combination of kesaribaath..Can't deny to taste it!!!!..Yumm..😃




Ingredients:
Upma Rava/Semolina- 1 cup
Sambar/Bath powder- 2 tsp
Diced Tomatoes
Baby Lima Beans
Green Chillies 2
Grated Coconut
Jagarrey and cashews 1/2 Tsp
Coriander leaves chopped-2tbsp
Water- 21/2 cups
Tamarind Paste
Red chilli powder 1/2 Tsp

For Seasoning:
Oil- 2 tbsp
Mustard seeds-1 tsp
Urad dal- 1/2 tsp
Red chillies-2
Green chilies(Slit)-2-3
Curry leaves-4-5
Turmeric powder-1/2 tsp
Hing- a pinch
Salt to taste

Roast the rava with little ghee until you get the aroma.
In a pan, add oil.Add all the seasoning ingredients one by one.
Cook veggies till soft​.Add water and bring it to boil.Add ,bhath powder/sambar powder, jaggrey and salt.
Slowly add the roasted rava to the boiling water and on low heat,stir it continuously to avoid lumps..Add tamarind paste,coriander leaves and mix well.Atlast! Add grated coconut.


Sunday, April 23, 2017

White Chickpeas Sundal

A low calorie, healthy,rich in protein,to be one among the best starters during festivals..." Chickpeas Sundal". Soaked well and pressure cooked then mixed with grated coconut and chillies.



Ingredients
1 cup - white chickpeas, soaked overnight
1 tsp - Cumin seeds
1 tsp - Channa dal
1 tsp urad dal
4 to 5 Red chillies
5 to 6 green chillies
Fresh grated coconut
Coriander leaves
Mustard Seeds
Curry leaves,asafeotida, turmeric
Salt as needed.
Oil for seasoning.

Method:

Pressure cook the chickpeas for up to 3 whistles.
Drain the excess water.
Grind the green chillies, coconut, Cumin seeds, coriander leaves to fine paste.
To a heated pan,add oil, mustard..allow them to crackle..Then add Channa, urad dal curry leaves, asafeotida and red chillies to roast..
Add the grinded paste and cooked channa's ,mix well with salt.

Monday, April 17, 2017

Mysore Masala Dosa

Mysore Masala Dosa", a distinctive breakfast recipe in Karnataka.. The​ outer look is crisp and crunch..With potato filling and spicy red Chutney powder stuffed in..and a drizzle of butter or ghee spreaded inside,Absolutely!! Irresistible in taste..

Dosa

the dosa batter:
4 cups raw rice
1 cup urad dal
1/2cup poha/avalakki
1 tsp Methi seeds/Fenugreek
Salt to taste
Oil+Ghee (or plain oil) for making the dosas

Soak the rice, methi seeds and dal together 6 to 7 hrs.
Soak poha for about 10 minutes in water, before grinding.
Grind all together, until very smooth, adding water as needed.
Mix the batter with the help of a laddle in a circular motion for 5 minutes.The batter becomes more lighter and fluffy.
Let it ferment overnight.Add salt before you make dosa.
Grease oil on tava, spread batter evenly to thin.. Season some ghee or oil. Apply Red garlic Chutney ,( 15 red chillies,10 garlic pods, turmeric,salt.. Slightly roast Chillies and garlic in oil and grind them to powder).

5 large potatoes, boiled and mashed
2 sliced
green chillies, chopped
fresh coriander,line juice,salt to taste.



Heat oil in a pan. Add mustard seeds. , add turmeric, green chillies and onion.
Fry until the onions are soft.
Add the mashed potatoes, salt and turmeric,lemon juice and coriander. Mix well. Stuff on top dosa and red Chutney with some butter for added taste..Roll it ..Done..

Thursday, April 13, 2017

Gasgase Payasa/Poppy Seeds Kheer

A popular South Indian Dessert,made during festivals and it has numerous health benefits.."Gasgase Payasa"..It's something so simple to prepare..And has unique taste in it.
Poppy seeds are highly nutritious and no allergic.. And considered as a cooling dessert, especially during summer..Do try this..



Ingredients:
1 Cup Poppy Seeds/Gasgase (roasted)
1/2 Cup Raw Rice( washed and soaked)
1/2 cup Dry coconut powder
1/2 Cup grated Jagarrey
Cashews and Raisins (roasted)
1/4 cup milk
Cardamom powder to taste
Ghee as needed.

Method:
Roast poppy seeds and rice slightly,for best results soak rice for an hour in cold water and strain to avoid lumps while cooking..I normally do this way!
Grind the roasted poppy seeds, strained rice with coconut powder..No need to add water and keep aside.
In a heavy bottom pan,pour the grinded paste..Keep stirring,add Jagarrey, cashews, raisins,milk and
Keep stirring continuously for 10-15 minutes.
Finally,add cardamom powder and ghee as required..Done!!
Serve hot.

Wednesday, April 5, 2017

Puliyogare/Tamarind Rice

Puliyogare

Tamarind Rice,a palatable vegan 🍚 rice recipe, sweet,sour,spicy.. Feasible to make on any festive occasion.. popular in South India.. Each region has it's own variations and style... This is more over Karnataka version recipe..Here it goes!!



Ingredients:
1 cup cooked rice
1/2 tsp. mustard seeds
2 Tbsps​. peanuts
1/2 tsp. black gram
1/2tsp. bengal gram
Tamarind paste 1 1/2 Tsps
Jaggrey 1 Tsp
Turmeric powder,salt, asafeotida to taste.
Oil 3Tbsps
Few curry leaves and red chillies.

Roast and grind the below..

Bengal Gram, black gram1 tsp each
Cumin seeds 1/4 tsp.
Sesame seeds 1 1/2 Tsps
Peanuts 2 Tbsps
Dry coconut powder 2 Tbsps.

Method:

To a heated pan,add oil, mustard seeds,allow it to spulter,add all dals, peanuts, red chillies,turmeric powder, asafeotida,salt, tamarind paste, jaggery and curry leaves..
Add the roasted powder.Add 🍚 rice..Combine well..



Sunday, April 2, 2017

Nucchina Unde/Steamed Lentil Dumplings

Happy to share yet another traditional Karnataka dish...A nutritious breakfast/snack recipe, variable lentils soaked and steamed with green leaves (as optional)"Nucchina Unde".. Absolute low calorie recipe.. Normally served with coconut Chutney and majjige huli..




Ingredients:
1 cup Chana dal
1/2 cup grated coconut
1 red onion, finely chopped
10-12 green chillies
1 tsp. grated, ginger
Pinch of turmeric
chopped coriander and curry leaves
Asafoetida and salt to taste.


Method:
Wash and Soak dal together in water for 4 to 6 hours and drain completely.For best results,soak Dal overnight..
Grind to a coarse batter with the remaining ingredients, do not add water.
Shape the mixture into small balls, (like oval shape) flatten them slightly.
Grease them in idli stand or cooker container and steam them for 10-15 minutes.
Serve hot with Coconut Chutney.


Wednesday, March 29, 2017

South Indian Kadhi

Basically..A vegetarian buttermilk curry mixed with gram flour and veggies..So here I added fresh Fenugreek leaves and cooked chana dal...A typical north Karnataka version..A complete healthy side dish for rice and roti..


Ingredients:

Fresh Fenugreek leaves (washed and chopped)one bunch.
Handful of Chana dal ( cooked)
Buttermilk 1 Cup
Gram Flour/Besan 3 to 4 Tbsps.
Cumin seeds 1 Tsp
Dry Coconut powder 1 Tsp
6 to 10 Green Chillies
1/4 inch Ginger
Mustard seeds 1 Tsp
Few Cilantro leaves
Turmeric, Curry leaves,asafeotida,salt to taste
1/2 Slice Fresh Squeezed 🍋 lemon juice ..
Oil .

Method:

Make a fine paste of ginger, Chillies, coconut powder, cilantro leaves and cumin seeds.
In a thick bottom pan,add a 2 Tbsps of oil..Add mustard seeds to splutter with a pinch of asafeotida.
Add methi leaves and saute for few minutes..Add buttermilk,cooked chana dal and the paste,salt, turmeric,curry leaves..Mix well.
Lastly,in a bowl make a thick batter of gram flour..Pour this to the curry above... Keep stirring for few minutes.. adjust water accordingly if the curry gets to thick.. Should be medium consistency.. Squeeze half lemon juice..DONE!!

Sunday, March 12, 2017

Pudhina Pulav/Mint Rice

Truly flavorful one pot rice meal, Made of fresh mint leaves, onions with few herbs and spices..mixed along steamed rice.


Ingredients:

1 Cup Basmati Rice
1/2 Bunch of Fresh Mint Leaves
1 Medium Onion (sliced)
Handful of coriander leaves
Ginger Garlic paste
3 to 4 Green Chillies
1 Cinnamon Stick
1/4 Tsp of Cumin seeds
2 Cloves and few cashews,bay leaf.
1 1/2 cup water.
Salt to taste.
A Tbsp of ghee and oil.

Process:

Cook Basmati Rice with enough propationate of water.
Make a smooth paste of mint leaves, coriander leaves, Cinnamon, chillies, Ginger garlic paste and coconut powder,by adding very little water in a grinder.
In a pan,add ghee and oil on medium heat,add cumin seeds,bay leaf,salt and onions.. Saute till transculent
Mix the grinded paste to this and cook for few minutes.
Now,add this to the cooked rice..
Give a nice gentle mix and garnish with roasted cashews and deep fried onions( optional).

Friday, March 3, 2017

Homemade Bisibelebath Powder

Homemade Bisibelebath Powder

Ingredients!

1/2 Cup Bengal Gram/Channa Dal
2 1/2 Tsps each Cumin and Coriander Seeds
1 Tsp of Fenugreek seeds
1 Star Anise and few Cloves
1 1/2 Cinnamon sticks
1/2 Cup Dry coconut powder
12 to 15 Red Chillies
Oil

Process:

In a heavy bottom pan,add little oil and roast all the above items till golden brown.
Allow them to cool,and grind it to a fine powder.
Store in a air tight container.

LEMON PICKLE

Lemon pickle is a classic condiment in South Indian platter.Spicy,salty and sour in taste,best suitable for rice etc.



Few ingredients:

Lemon pickle

4 medium sized lemons( rinsed and dried)
2Tbsps of red chilli powder
1/2 tsp of roasted and powdered fenugreek seeds
Pinch of turmeric
Salt and sugar to taste.
For seasoning..
Two tbsps of oil
Mustard seeds
Asafeotida

Cut lemons into pieces, pressure cook them with quarter cup of water in a vessel for just two whistles.
Add above ingredients..Mix well..
Heat oil,crackle the mustard seeds and hing.
Saute them well ..Ready to serve
Can be stored in air tight container for one week.

Tuesday, February 28, 2017

Shrikhand

A thick,creamy and classic sweet dish of Maharashtra and Gujarat cuisine... Shrikand..Made out of strained yogurt.. Best healthy dessert for kids too..




Ingredients:

5 Cups Plain Yogurt( may use full fat..but I used low fat yogurt)
8 Tbsps of Powdered Sugar
1/4 Tsp of Cardamom powder
Few Saffron Strands.

Process:

In a large bowl,strain the yogurt in a muslin/cheese cloth..
Wrap it tightly..for atleast 5 to 6 hours.
Discard the excess water from the yogurt.Unwrap the cloth,transfer the thick
yogurt in a separate bowl,add sugar,cardamom powder and saffron strands( soak the strands
for few minutes in warm water).
Mix well, A thick,creamy delicious yogurt is ready.
For best results,Serve Chill.


Thursday, September 22, 2016

Easy Masala Powder

A simple to make curry powder,can be used for curries,rice ,kurma etc...

Ingredients:

Coriander Seeds-2Tbsps
Cumin seeds- 1 1/2 Tbsps
Cloves 9 to 10
Cashewnuts-10 to 12
Cinnamon sticks-2
Dry Coconut powder-1 Tbsp
Chillie powder-1 Tbsp
Cardamom powder just about 2 pinch
Oil to roast.






















Method:

Roast all the above ingredients in a heavy bottom pan with a tsp of oil.
Grind all the roasted items to a fine powder.
Can be used for kurma,rice,curries,dals etc...