Kayi Sasive Anna

South Indian style Mustard flavored cococut rice

Pakora

Deep fried goodness

Gulab Jamun

Deep fried condensed milk cheese balls.

Vegan Rawa Idli

Idli, idli and more idli :)

Wednesday, March 25, 2015

Uppu Huli Dose | Uppu Huli Dosa Recipe | Sweet n Sour Dosa Recipe : Step by step pictures


South Indians are famous for their dosas. We can make dosa with whatever we have at hand. The South Canara and the Malnad region of Karnataka have their own specialties of dosas. They make cucumber dosa, banana dosa, heerekai dosa, neer dosa and this uppu huli dosa regularly for their breakfast.

Uppu translates to salt, huli to sourness. This uppu huli dosa has all the ingredients that you put to your rasam. So, sometimes they put in rasam powder along with the tamarind to prepare this dosa.
This dosa is nutritious and makes a complete meal. It has vegetables, lentils and rice. Perfect one pot meal kinda dish. You can eat it with butter, ghee, a mild chutney/dip or as is :)

There are two ways in which mom-in-law prepares this. One with the normal dosa batter that she has handy or by grinding soaked rice, toor dal and roasted spices. I am showing you guys the first and the easy one here. Do not forget to refer notes. I have some important tips for you there!

Preparation Time: 10 mins
Cooking Time: 1-2 mins for each dosa
Serves: 6-7



Ingredients: (Makes about 25-30 dosas)
Left over dosa batter: ~4 cups
Salt: As needed, refer notes
Jaggery | Brown sugar: 2 tbsp
Spinach: 2 cups, heaped
Onion: 1 large, finely chopped

For the spice paste:
Oil: 1/2 tsp
Coriander seeds: 1 tbsp
Cumin seeds: 2 tsp
Fenugreek seeds: 1/4 tsp
Curry leaves: 4-6 nos, torn
Dry red chili: 4-6 nos, broken
Asafoetida: a big pinch
Grated coconut: 2 tbsp, fresh or frozen, refer notes
Thick tamarind extract: 2 tsp, refer notes

Other ingredients:
Oil: About 1/2 tsp for each dosa



Method:
Add oil to a small sauce pan and roast all the ingredients(except coconut and tamarind extract) mentioned for the spice paste until golden brown. Add the asafoetida towards the end.

Allow the spices to cool. Once cool blend all the spices along with coconut and tamarind extract to a smooth paste. Do not add too much water as the dosa batter will thin down.

Mix this spice mixture with the dosa batter. Throw in the salt, jaggery and mix.


Wash the spinach thoroughly and chop them fine. Chop the onions too.
Throw in the chopped spinach and onion. Mix well.

Allow the batter to rest for 5-10 mins.
Heat the griddle. Once hot, spoon a laddle full of batter on the griddle and spread it like a dosa. These will be like pancakes, a little thicker. Sprinkle oil on the sides of the dosa. Cook the dosa covered on a low-medium heat on both the sides for a minimum of 45secs to 1 min.
Once the dosa is cooked, serve it hot with a chutney or as is.
Repeat the same with the remaining batter.

Some of the chutney/dip recipes that go well with this dosa are:
Menthya gojju
Kadale bele chutney
Peanut-Mint Chutney



Notes:
  • It is very important to cook the dosa on a low-medium heat. Because of the jaggery and the spices, the dosa will turn brown and even get burnt easily. So, take your time to cook them. I am stressing again
  • You could add other leafy vegetables like methi leaves (fenugreek leaves), amaranth leaves, or even cabbage (finely shredded) to make this dosa. 
  • Adjust the salt carefully as the left over dosa batter usually contains salt. 
  • If the left over dosa batter is sour, then add less amount of tamarind. I do not recommend sour dosa batter for this dosa. It is better to have fresh batter. 

Tuesday, March 17, 2015

Menthyada Bajji | Menthya Gojju | Methi Chutney | Fenugreek seeds dip : Karnataka Recipe



Menthya Gojju is a Malenadu Specialty. Malenadu is a region of Karnataka State in India. It literally translates to "Rain Land". I belong to this region and I love love love this place. The fog covered mountains, the dense evergreen forest and the misty air are what this region is famous for. The moment I write or think about Malenadu, I literally go to the dreamland. It takes sometime for me to come back to reality.

I wish I could sit near the paddy fields, I wish I could soak in the rain, and I wish I could watch the fog covered, lush green mountains until my heart desires. I wish I go back there soon.......You can search for the Malenadu or Malnad region pictures to believe me.

Now back to the recipe. This side dish can be served with rice, dosa, pundi gatti (unde), idli or chapathi (Indian flat bread).

Preparation Time: 5 mins
Cooking Time: 5 mins
Serves:4-6



Ingredients:
Channa dal | Gram dal | Kadalebele: 1/4 cup
Urad dal | Black gram dal | Uddinabele : 2 tbsp
Fenugreek seeds: 1 tsp
Dried red chili : 6-8 nos, non spicy variety, refer notes
Mustard seeds: a pinch, optional
Grated coconut: 1.5 cups, fresh or frozen, refer notes
Tamarind pulp or extract: 1 tsp. thick extract
Jaggery or Brown Sugar: 2 tsp
Salt: As needed
Oil: 1 tsp
Water: As needed

For tempering:
Oil: 1 tsp, preferably coconut oil
Mustard seeds: 1 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 4-6 nos, torn
Asafoetida: a big pinch



Method:
Heat oil in a wok or sauce pan. When oil is hot, throw in the channa dal, and urad dal.
Roast the dals on a low-medium heat until they turn slightly golden brown. This will take about 4-5 mins
Add the fenugreek seeds, mustard seeds and roast again for couple of minutes.
Break the dry red chili and add it to the wok. Roast again until the raw smell of the chili is gone and chilis are nicely roasted.

Turn off the heat and allow it to cool.
Once cool, grind the roasted spices along with coconut, jaggery, salt, and tamarind extract. Add little water at a time to make a smooth but thick paste.
Scoop the chutney/dip. Prepare the tempering.
Heat oil in a small wok. When oil is hot, throw in the mustard seeds. When seeds crackle, add the cumin seeds. When cumin seeds turn golden brown, throw in the curry leaves and turn off the heat.
Add the asafoetida to the tempering and pour this tempering over the chutney/dip prepared.
Mix it well and serve it.



Notes:

  • You could adjust the spice according to your needs. I normally add Kashmiri or Byadagi chilies for their color and mild flavor. 
  • You can make this chutney with dry coconut or coconut powder too. Coconut powder is easily available everywhere. 
  • I sometimes add finely chopped onion to this dip. I do not blend the onion, but after the chutney is made, I mix in the raw onion. It tastes very yummy. 

Friday, March 13, 2015

Mixed Veg Korma | Vegetable Kurma Recipe : Karnataka Style Mixed Veg Sagu Recipe


This one is one of the simplest kurma recipe ever. This doesn't call for the cinnamon, clove and other garam masala spices. It's very unique and tastes awesome. Do try it and let me know.

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4-6



Ingredients: 
Mixed vegetables : 3 cups (cut into strips or cubes), refer notes
Salt: As needed
Turmeric: 2 big pinches, divided use
Water: To boil the vegetables
Tomatoes: 2-3 nos
Oil: 1 tbsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1 tsp
Onion: 2 tbsp, finely chopped, optional
Curry leaves: 4-6 nos, torn
Red chili powder: 1/2 tsp, or to taste
Kitchen king masala: 1 tsp
Milk: 1/4 cup

For the spice paste:
Cashew nuts: 2 tbsp, refer notes
Poppy seeds | gasgase: 2 tsp
Sesame seeds | yellu | til : 2 tsp
Cilantro: 1/4 cup (use it with the stem)
Green chili: 2 nos
Grated coconut: 2 tbsp
Onion: 1 small or 1/4th cup, roughly chopped
Ginger: 1/2 inch
Garlic: 1 large clove or 3-4 small ones



Method:

Soak the cashew nuts and poppy seeds in water for 30-45 mins.
Add about 1 cup of water, salt and a pinch of turmeric to the chopped vegetables. Boil the vegetables until they are cooked and yet firm.

Make a smooth paste of poppy seeds, cashew nuts and sesame seeds.
To that paste, add grated coconut, green chili, coriander leaves, onion, ginger and garlic. Add little water and make a smooth spice paste.

Heat oil in a wok or sauce pan. When oil is hot, throw in the mustard seeds and cumin seeds.
When seeds crackle, add the curry leaves and finely chopped onion. Saute till the onion becomes translucent and cooked.
To the same pan, add the spice paste and a pinch of turmeric. Cook the spice paste on a low-medium heat for 5 mins. This is to ensure that the spices are properly cooked and there is no raw smell. Keep stirring as the spice paste thickens very fast and can burn easily.
Meantime, make a puree out of the tomatoes. You could blanch the tomatoes, if needed. I normally do not blanch it for this recipe.
When the spices are cooked, throw in the red chili powder and mix.
Add the tomato puree and cook further for 3-4 mins. Ensure the tomatoes are properly cooked.
To this, add the boiled vegetables along with the water. Adjust the salt. Add kitchen king masala and milk.

Boil the kurma for another 7-10 mins until the spices are well blended with the vegetables.
Serve the kurma hot with roti, poori, chapathi or rice.



Notes:
The vegetables that I normally use are green beans (French beans), carrots, potato, chayote squash, and green peas or any other legumes.
Instead of cashew nuts, you could use almond meal or putani/daliya (roasted channa dal).
I have an another vegetable saagu recipe here.


Tuesday, March 10, 2015

Garlic Pull-Apart Rolls | Eggless garlic roll recipe



I have been making these garlic rolls for more than 3 years now and it is a huge hit at parties and potlucks. I avoid making breads and buns because of the efforts needed to knead the dough. However these are a breeze to make. The garlic pull apart rolls doesn't need kneading. It looks good, tastes good and you get compliments for making these. What else do you need? Hope I inspired you guys to try them at home. If I can, I am sure you all can too.

Preparation Time: 5 mins
Baking Time: 25-30 mins
Makes : 16 rolls
Recipe Source: MySingaporeKitchen



Ingredients:
AP flour | Maida: 3 cups
Active dry yeast: 1 tbsp, refer notes
Warm Water: 1 cup
Salt: 1 tsp
Sugar: 2 tbsp
Olive Oil: 2-3 tbsp

For the garlic spread:
Butter: 1 stick, refer notes
Garlic cloves: 4 large or 1 small lobe
Salt: As needed, refer notes
Coriander leaves: 3-4 tbsp

Other ingredients:
Sesame seeds: 1 tbsp, for garnish


Method:
Bring the butter to room temperature
First important thing is to proof the yeast.  Add salt, and sugar to the warm water and mix.
Sprinkle the yeast on the warm water and gently mix. Keep the yeast mixture aside on a warm place for 5-7 mins (I always keep it in my oven with the oven lights ON). The yeast will froth and become goo-ey.

Meantime, sieve the AP flour.
Add the frothy yeast mixture to the AP flour and mix well. I let my food processor do it for me.
Add a tbsp of olive oil and knead for 2-3 mins (just like you knead the atta to make chapathi).
Coat the oil on the dough and cover it with a damp kitchen towel. Keep the covered dough in a warm place for 1 hour. The dough would have doubled in 60 mins.

During the dough resting time, prepare the garlic spread. Mash the room temperature butter well.
Grate the garlic cloves and add the grated garlic, salt (refer notes), coriander leaves to the mashed butter. Mix in well and let it rest.

After the dough has doubled, remove the damp kitchen towel and punch the dough back. Divide the dough into 4 equal parts.


Take one of the dough balls, dust the kitchen table and start rolling the dough.
Make a slightly rectangular shape (about 6-8 inches long).
Take about 1 tbsp of garlic spread and spread it over the rolled dough. Roll it and cut them into 4 equal sizes.

Place the rolls on a greased baking tray. Keep the rolls 1/2 inch apart from each other. The dough will rise again and will stick to each other.

Repeat the same procedure with the remaining dough balls. You will get 16 rolls. Spread the garlic butter on top of the rolls. Garnish with sesame seeds (optional) and allow the rolls to rise again for 30 mins.
After 20 mins of resting, preheat the oven to 350F or 180C.
Bake the rolls for 25-30 mins. Keep a close watch after 20 mins. The rolls will start turning golden brown..
Allow the rolls to cool for 20-30 mins and dig in!!



Notes:
Yeast plays an important role to make any bread. So, it is very important to proof the yeast first. If the yeast doesn't become frothy, start it all over again or get a new batch of yeast.
I keep my yeast in the freezer for up to couple of years without any issue.
You could use about 2 tsp of yeast and allow it to rise for 1.5 or more hours.
Use about 100 grams  or 1/4 cup of softened butter. If you use salted butter to make the garlic spread, do not use additional salt. I normally use unsalted butter, hence add about 1/2 tsp of salt to make the spread.


Friday, February 13, 2015

Vegan Banana Bread Recipe | Whole wheat Vegan Banana Cake Recipe : Eggless recipes


From the last few weeks, my son wanted me to bake something for him. I kept on postponing because of the move and also because of his health. I saved couple of bananas to make some banana bread. This time, without fail I took the pictures for the post.

It's a vegan (no butter, no milk, no AP flour) banana bread recipe. I have used whole wheat flour (atta) to make this bread healthy. You can treat yourself with this once a while :)

Please excuse the unevenly sliced and crumbly cake. My son was so restless to eat it and I had to.



Preparation Time: 15 mins
Baking Time: 30-45 mins
Baking Temperature: 350F | 180C
Serves: Makes a loaf or an 8 inch round cake
Recipe Source: Adapted from vegrecipesofIndia

Ingredients:
Ripened Bananas: 2 large (or about 1 cup mashed)
Whole wheat flour | atta : 1.5 cups
Sugar: 1/3 cup, refer notes
Oil: 3/4 cup, sunflower or vegetable oil (I have used olive oil too)
Baking soda: 1/2 tsp
Baking powder: 1.5 tsp
Vanilla Extract: 1 tsp
Chopped almonds and cashew nuts: 1/4 cup
Chocolate chips: 1/4 cup



Method:
Sieve the whole wheat flour, baking powder and baking soda. Keep it aside for couple of minutes.

Preheat the oven to 350F or 180C.
Meantime, mash the bananas thoroughly. There should not be any lumps. You can even blend it in a food processor or hand mixer.

Add the sugar, oil and vanilla extract to the mashed bananas and mix them well.

Now add in the dry ingredients to the wet ingredients.
Throw in the nuts and chocolate chips too.

Fold the dry and wet ingredients gently. Do not whisk, gently fold in everything.

The batter will be a little tighter than the normal cake batter. Do not worry. It will be just fine.
Grease the baking pan and scoop the batter onto the pan. Level the batter and gently tap the pan.

Place the baking pan in the oven and bake the cake for about 35-45 mins. To check if the cake is done: A tooth pick inserted in the center of the cake should come out clean.



Notes:
Baking time varies considerably. Please keep an eye on your cake after 25 mins. Mine was a tad bit over baked this time. This was the first cake I baked in my new house and I was over confident about the baking time.
You could use any nuts of your choice.
If the bananas are not over ripe, you might have to increase the sugar to 1/2 cup. Adjust the sugar, according to the sweetness of the banana.
I repeat again, you do not have to whisk the batter vigorously. Just fold in the ingredients.


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