Pav Bhaji Dosa

Mumbai Street food

Menthyada Hittu

Healthy and nutritious "spiced fenugreek powder"

Sabudane ki kheer

Tapioca or Sago Pudding

Hotel Sambar

Restaurant Style Sambar that goes well with idli

Wednesday, December 30, 2009

Shavige Oggarane (Lemon Flavored Rice vermicelli)

Misty mountains, birds chirping, cool breeze, mountains & paths filled with lush green grass, small streams with crystal clear water..., all these are some of the amazing beauty of Malenadu (a region in Western Ghats). Monsoon creates magic here & this place becomes a paradise on earth.
I have loads of memories attached with these places. Though I have spent my childhood days in cities, I never missed to come here during holidays. I used to envy my cousins who spent all the time there. Even now, the very thought of visiting these places makes me rejuvenated. During my visit to India this time, I did visit some of these places but could not spend much time.


Whenever I visit my aunt's place in Malenadu, she serves me home made akki shavige/shamige (rice vermicelli). She prepares the tangy lemon shavige as she knows that it is a hot favorite for many of us. Here in Singapore, I do not have the instrument to prepare akki shavige. Hence, I have used store bought rice noodles/vermicelli.

Ingredients: (Serves 2-3)
For noodles
Rice noodles: 200 gms
Water: 1 liter
Salt: According to taste
For tempering/oggarane
Oil: 2 tbsp
Mustard Seeds: 1/2 tsp
Urad dal: 1.5 tsp
Channa dal/gram dal: 1.5 tsp
Groundnuts/Peanuts: 2 tbsp
Green chilli: 3-4nos
Curry leaves: 2 strings
Turmeric: 2 big pinches
For garnishing
Coconut: 3-4 tbsp
Coriander leaves/cilantro: 2 tbsp (finely chopped)
Other ingredients
Lemon juice: 4-5tbsp (adjust accordingly)


Method:
  1. Boil water in a broad pan. Add salt. When water starts boiling, add the rice noodles & cook according to the package instructions. (I normally cook for 3-4 mins). When noodles become soft, turn off the heat & let the noodles sit in hot water for another minute.
  2. Drain the hot water & run the noodles under cold water. Break the noodles into manageable size.
  3. Allow it to cool.
  4. Meantime, prepare the tempering. Heat oil in a pan. When oil is hot, add mustard seeds. When mustard seeds splutter, add urad & channa dal. When dal turns golden, add ground nuts & roast till the nuts turn golden brown. Add green chilli, curry leaves, turmeric & turn off the heat.
  5. Pour this tempering over the noodles, adjust salt. Add lemon juice, coconut, coriander leaves to the noodles. Mix then thoroughly.
  6. Serve it with chutney, pickle or as is.

Thursday, December 24, 2009

Doddapatre Bajji (Coleus aromaticus Pakora)


How are you guys? What are you planning for Christmas & New Year? I am back this monday & am all tired, sad, sick & what not!! On top of it.., I had to rush back to work on the same day.., hmmmmm..., Boring isn't it? I will write about my exciting trip to India in my coming posts. Also, will soon catch up with you guys too. I have got few recipe requests. Will try to publish them in the coming months.

I will quickly jump to the recipe & stop all the blah.., blah..
This bajji/bonda/pakoda.., huh...whatever you call it... is from my ajji(grandmom). The strong aroma of the doddapatre leaves along with the bland gram flour & the spicy chilli powder made a great match. I forgot all my diet & took 2-3servings :)

Ingredients:
Gram flour/besan/kadale hittu: 1 cup
Rice flour: 2-3tbsp
Chilli powder: 1 tsp (adjust according to your family needs)
Salt: According to taste
Baking Soda: a small pinch
Oil: 1 tbsp
Water: Around 1 cup (Sorry.., didnot have time & patience to measure it)
Doddapatre yele/Coleus aromaticus: 8-10 leaves
Oil: For deep frying

Method:

For the batter: Add the gram flour, rice flour, chilli powder, salt, baking soda to a bowl & gently mix them. Heat the 1 tbsp oil & when the oil is hot, add it to the gram flour mixture. Mix it again.

Now add water (little at a time) & prepare the batter. Batter should be like a thick milkshake.

Wash each doddapatre yele(leaves) carefully & allow it to dry or pat them dry.

Add sufficient oil to a deep pan & heat the oil. Dip the leaves in the batter(one leaf at a time) & put the leaves properly coated with batter to hot oil. Fry on both sides until they turn golden brown.

Drain it on an absorbent paper & enjoy the hot bajji/pakora with coffee/tea.



Notes:

1. Donot try to mix ginger, garlic, coriander leaves to the batter as it would out power the aroma of doddapatre leaves. These leaves have a great aroma (difficult to take.., if you are first time to this leafy vegetable).
2. Be very gentle while washing these leaves as they tear our easily.

Will write more about the medicinal values of doddapatre in my coming posts (One more interesting recipe using doddapatre soppu is following soon). Meantime, have a close look of the leaves.



Last but not the least....

"Merry Christmas. Enjoy your day with family & friends"

Tuesday, November 24, 2009

WAIT IS OVER...

I'm leaving tonight to......INDIA. I will be visiting Mangalore, Bangalore, Chikmagalur, Mysore, & many other places in between. I'm all excited.I may not visit this space or other blogs for a month(sob sob). But will definitely come back with a bang. Until then.., bye bye.., take care, eat & serve good food. Also, miss me please;)

Thursday, November 12, 2009

Rave rotti(Semolina Roti)

This dish is requested by a reader of mine & she wanted me to publish it as early as possible. So.., here it goes for you & also to others who want to give it a try.


Ingredients:
Chiroti rava or small rava/semolina: 3.5 cups
Akki hittu/Rice flour: 1/2 cup
Anna/Cooked rice: A fistful/ondu hidi (optional, makes the rotti soft)
Carrot: 1/2 cup grated
Erulli/Onion: 1 medium sized (finely chopped, optional but recommended as this would give a crunchy effect to the dish)
Curry leaves: as much as you want (finely chopped)
Coriander leaves: a fistful (finely chopped)
Grated coconut: 3-4 tbsp
Salt: According to taste
Jeera/Jeerige/Cumin seeds: 1 tsp
Mosaru/Curd/Yogurt: 1/2 cup (shouldn't be very sour)
Grated cucumber: 1/2 cup (this gives a totally different flavor to the rotti, but if you don't like you can discard it too)
Finely chopped green chillies: As much as you want (I normally do not add this, as my family likes it less or rather no spicy)
Oil: 1 tbsp for each rotti
Water: Roughly around 1 cup (use cucumber water as much as possible)

Method:
  • Blend the cooked rice to make a smooth paste.
  • Mix all the above ingredients mentioned. Make a dough similar to rice rotti dough.
  • Pat it on the tava or a banana leaf, cook on both sides & serve with coconut chutney.

Notes:
  1. If you want the rotti to be soft, decrease the rawa & increase the rice flour.
  2. Do not pat the rotti very thin, keep it medium like parathas.
  3. Add the oil generously as it helps in roasting the rotti better.
  4. Feel free to add leafy vegetables like methi, dill to this rotti for different flavors & nutrients.

Saturday, November 7, 2009

Spanish Rice: My version

I am one of those nuts who watch all cookery shows without a book & pen in hand. I just enjoy watching the show. Sometimes, few dishes attract me soo much that I start memorizing the ingredients & prepare it on the same day or the very next day. I note the ingredients in a small chit & prepare it.. One can see soo many such chits floating in my home; hubby keeps wondering as to what those chits are for!!

Spanish rice is one such dish I saw in Zee Kannada Channel. I found it to be a very simple dish. It was prepared the very next day at my home & since then this recipe is treasured in my list. Cook it & relish it to believe me. It is very tasty & filling.

Ingredients:

Long grain rice: 3 cups (I used basmati)
Water : 6 cups
Onion: 1/2 cup (finely chopped)
Capsicum: 1/2 to 3/4th cup ( chopped into 1 inch cubes)
Tomato paste: 1 tbsp
Garlic: 2 tbsp (finely chopped)
Red chilli: 8-10 (adjust according to your needs)
Cheddar cheese: 3tbsp (grated)
Butter: 1 tbsp
Cilantro: 2tbsp (finely chopped)
Lemon juice: 1 tsp (optional)
Parmesan Cheese: a big pinch (for garnishing, optional)


Method:
  1. Wash the rice 2-3 times in running water & cook it by adding 6 cups of water. Allow it to cool.
  2. After the rice is warm, spread the rice & let it cool completely.
  3. Meantime, make a fine paste of red chillies & garlic. Add a tbsp of water if required while grinding.
  4. Heat the butter in a broad pan, when butter is hot, add onions & saute till turn soft (need not wait for it to turn golden brown). Add capsicum & cook it on a medium-high heat for 2 mins.
  5. Add the chilli-garlic paste, tomato paste & saute for a minute.
  6. Add the cooked rice, salt, cheese, mix well & cook till the cheese melts.
  7. Add lemon juice, mix & garnish it with cilantro
  8. Serve it hot/warm with wafers or papad

Awards:

Asha of "Asra Ashaon Ka"has showered me with a lot of awards. Thanks a lot Asha. It means a lot. Here is a quick peek into the awards.I'll put them soon in my sidebar too.






Sunday, November 1, 2009

Masale Uppittu (Masala Upma)

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ಕನ್ನಡ ರಾಜ್ಯೋತ್ಸವದ ಶುಭಾಶಯಗಳು.
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Me: What shall I cook for dinner tonight?
Hubby: Give me the options, I'll choose one.
Me: As it is already late, I'm planning to do something quick. So, I was thinking of.., gojjuavalakki, rave dose, uppittu or chitranna.
Hubby: It is really long that we had upma/uppittu, so.., how about upma?
Me: (trying to say no...)hmmmm.. it was prepared 2 days before.., why again?
Hubby: (trying to hide his anger....)when you have decided what you are going to cook, why do you ask me? Cook whatever you want.

I get inside the kitchen, ask my maid to chop the vegetables & the process starts. When I prepare the tempering & pour water over it, my son comes screaming inside.., uppittu uppittu(upma, upma). That 3 year naughty fellow can differentiate the dish from the aroma itself. He jumps with joy for upma. I feel, his liking for upma is in his genes. Almost everyone in my extended family loves it.

This dish is a slight variation from the normal upma, but tastes so different & great. This upma is different because of the spice powder added to it.

Ingredients: (Serves 2-3)

Normal rava/semolina: 3 cups
Vegetables of your choice: 1 cup chopped (I normally add carrots, french beans, peas, potato)
Tomato: 2 medium sized
Onion: 1 no(optional)
Green chilli: 2 nos
Water: 6 cups
Ghee/Clarified butter: 1 tsp
Oil: 2-3 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Urad dal: 2 tsp
Channa dal: 1 tsp
Turmeric powder: a big pinch
Rasam powder: 1.5 tsp (MTR rasam powder would taste great too)
Curry leaves: 1 string
Grated coconut: 3 tbsp
Salt: According to taste
Sugar: 1 tbsp (adjust according to your needs)
Lemon juice: 1 to 1.5 tbsp (adjust according to your family needs)
Coriander leaves: 3 tbsp (finely chopped)


Method:
  1. Heat ghee in a wok & when ghee is warm, add semolina to it. Roast the semolina on a low/medium heat for 5-8 minutes or until the semolina turned golden & aroma fills the house. Keep the semolina aside.
  2. Cook the mixed vegetables in a cup of water until soft & yet crunchy.
  3. Meantime, boil the water.
  4. Heat oil in a broad pan & start the tempering process. Start with mustard, followed by cumin, urad dal, channa dal & fry till dals turns golden brown. Throw in the green chilli, curry leaves, onion & saute until onions turn translucent. Add tomato & cook for a minute or two. Add the cooked vegetables & saute it again.Add the rasam powder, turmeric & mix them.
  5. Pour in the boiling or hot water to the pan.
  6. Add salt, sugar & allow the water to boil again. When water starts bubbling, reduce the heat.
  7. Now carefully, add the semolina to the boiling water. Keep stirring to ensure no lumps are formed. (Keep the semolina in a big plate. Take the plate in one of your hands, carefully start dropping the semolina to the boiling water & keep stirring the water using the other hand). Close the lid & reduce the heat. Let the semolina get cooked for 1 to 2 mins.
  8. Open the lid & mix well.
  9. Add the lemon juice, coriander leaves & coconut. Mix again & serve it hot.

Saturday, October 24, 2009

Doodh Peda/Milk Peda

This was in my draft since Krishna Janmastami & I was hoping that I atleast publish this for Deepavali. But.., again I'm late..

Anyways, better late than never. Happy Karthika Masa/Masam/Month. Diyas are lit infront of our house for this whole month & each day of the week is celebrated.



(Photo courtesy:http://www.4to40.com/egreetings/cards.asp?festivals=Diya_Traditional_Candles_of_Diwali-Diwali-127)

So, what did you guys cook at home?Did any of you buy gold/platinum/silver on the dhanteras? At my side.., nothing. No gold/silver too. We were on a short trip to Indonesia & so not much of celebrations. We were back only after Deepavali. I'm happy that I spent all the time with my kiddo & hubby, which otherwise I would have spent in the kitchen.

My version of the doodh peda is a quick & an instant one. It almost tastes like authentic one, however expert eaters can make out the difference in this version. My take is when this method is so easy, why on earth should hours be spent on the authentic way ;)

Ingredients:(Adapted from a monthly kannada magazine)
Condensed Milk: 1 tin
Full cream milk powder: 2 cups (my one cup holds 180ml water)
Unsalted butter: 1/2 cup (melted or at room temperature)


Method:
  1. Gently, mix together the condensed milk & milk powder. Ensure that there are no lumps.
  2. Add in the butter & mix again.
  3. Pour the batter to a microwave safe bowl.
  4. Heat/cook in the microwave for 3 minutes (check the temperature settings).
  5. Remove the bowl, stir well & put in the microwave again for 1 minute.
  6. Repeat the steps 4 & 5, for 2 more times. Ensure that the rawness of the milk powder is removed & it is cooked well.
  7. Allow it to cool for another 5-10minutes. When the batter is still warm, prepare small lemon sized balls & give it a nice peda shape.
  8. Cool it in the refrigirator for 1-2hours before serving.
  9. Enjoy the instant doodh peda :)


Update: Hurray!!, I won a tote bag from Foodie Blogroll. I am eagerly waiting to receive it. Thanks a lot Foodie Blogroll.

Wednesday, October 14, 2009

Thondekayi Palya (Ivy gourd stir-fry)

Hurray!!!, we have booked our tickets to India. I am all excited & have no mood in doing anything (of course I'm dreaming & planning about my trip to India). I'm in no mood to cook too. To add to my laziness.., my hubby is on diet. He is on some #$%^@ diet for one month. So, whom should I experiment on?!! I don't want to risk on myself ;) Hence, my kitchen is closed for experiments this month.

So, today I'm giving you a tried & tested dish that I have been cooking for many years now. A very simple & delicious 'Karnataka style' palya recipe for you all to enjoy.

Here are the ingredients & the method.


Ivy gourd/Thondekayi: 250gms
Grated coconut: 3-4 tbsp
Mustard seeds: 1 tsp
Amchur powder/Huli pudi: a big pinch
Oil: 1 tbsp
Mustard seeds: 1/4th tsp
Curry leaves: a string
Chilli powder: 1 tsp
Coriander leaves : 2 tbsp (finely chopped)

Salt: According to taste



Method:


  • Wash the ivy gourd & pat dry. Chop them into thin slices or discs.

  • Heat oil in a broad pan. When oil is hot, add mustard seeds, curry leaves & saute until mustard seeds start spluttering. Add the chopped ivy gourd & saute them well. Add 1/2 cup water & allow it to cook on a medium flame.

  • Meantime, make a coarse paste of coconut, mustard seeds & chilli powder. Add a tbsp or 2 of water if required.

  • When the vegetable is cooked & soft, add the salt, huli pudi(amchur powder) & the coconut masala. Cook for another 2-3minutes.

  • Garnish it with coriander leaves & serve it with rice or roti.

Tips:

  • The palya has to be dry & not a gravy kind of stuff.Hence, keep a watch on the amount of water added to the masala & to the vegetable.
  • For faster cooking, pressure cook the vegetable before hand & then prepare the palya as mentioned above.

Wednesday, October 7, 2009

Southekayi Guliyappa (Cucumber rice balls)

Some of my friends have commented that I have reduced the number of posts/month. Sorry pals, I was busy with other activities. I hope to publish atleast once a week. Also, thanks for being regular to my blog.

Today's dish is....
Southekayi guliyappa (I know the title says it, he he)
This is a Udupi/Mangalorean delicacy. Adding vegetables to dosas, idli & paddu(guliyappa/gundpongalu/appe) is quite common in these regions. The abundant availability of cucumbers(yellow cucumbers popularly known as mangalore southe) would have made those creative ladies to come up with many dishes with cucumber as the main ingredient. You can see many versions of cucumber dosa, cucumber idli, cucumber rotti being prepared in their households. These Mangalore southe will be available with them 24/7 & on all 365 days a year. People preserve their home grown cucumbers until the next crop is ready :)

Southekayi guliyappa is a very simple breakfast/tiffin/snack item that doesn't need any fermentation & also no side dish to go along with. There are sweet & savory version of the cucumber guliyappa. I prefer a savory one & hence giving you the recipe of the same ;) Sweet version is also equally tasty & loved by the sweet toothed people (not my type...)

Ingredients:
Raw rice: 3 cups (preferably use sona masoori or ponni rice)
Grated cucumber: Around 1.5 cups (remove the seeds if the cucumber is ripened)
(I use normal green cucumbers as I dont get yellow cucumbers here. It tastes good with green ones too)Grated coconut: 1 tbsp (fresh or frozen, optional)
Finely chopped onion: 1/2 cup (1 medium onion)
Curry leaves: 3 tbsp (finely chopped)
Green chilli: 3 no (finely chopped)
Salt: According to taste
Coriander leaves : 2 tbsp (finely chopped)



Method:


  • Soak the rice in water for about 4-5hours.
  • Drain the water & prepare a smooth paste out of it. Donot add much water as the grated cucumber oozes out water.
  • Squeeze out the water from the grated cucumber.
  • Add all the above mentioned ingredients(including grated cucumber) to the rice paste. Mix it well. Adjust the batter by adding the cucumber water. (Batter should be of dropping consistency & not pouring)
  • Heat the appe/guliyappa pan. Add few drops of oil to each mould. Add 2 tbsp of the batter to each mould & cook it on a low heat for 2-3minutes. Turn the guliyappa & cook on the other side too.
  • Serve it straight from the pan drizzled with some home made ghee.


Tips:


  1. Rub the ends of the cucumber well. Also, it is better to taste the cucumber before adding it to the batter. Some cucumbers will be bitter. If the cucumber is bitter, then discard them & use another cucumber.
  2. Ensure the batter is of normal idli batter consistency.
  3. Eat these appe/guliyappa hot or atleast warm. If this guliyappa is consumed after it reaches room temperature, it becomes chewy.
  4. Use tender cucumber for better results.

Tuesday, September 29, 2009

Nimbe Thovve Saaru (Lemon Lentil Rasam/soup)

Needless to mention, during my parents & in-laws stay, they prepared soo many simple & quick rasams that my maid requested them to teach it to me & her. There used to be a fight to decide who shall cook for the day. My mom-in-law would unanimously win most of the times :D. During their stay.., nimbe saaru is one of the many recipes learnt from my MIL. If you keep this rasam thick.., it is named thovve (dal).

Here is what my mom-in-law uses to prepare this
: (Serves 3-4)
Yellow moong dal/Split & deskinned green gram/hesaru bele: a fistful
Water : Around 1 litre.
Curry leaves:2 strings (leaves separated & chopped)
Turmeric: a big pinch
Coriander leaves: 2 tbsp (finely chopped for the garnish)
Green chillies: 2-3 no
Asafetida: 1 big pinches
Mustard seeds: 1/4 tsp
Cumin seeds: 1/4 tsp
Pepper powder: a pinch (optional)
Coconut oil: 1 tbsp (use any oil of your choice)
Salt: According to taste
Lemon juice: 2-3 tbsp (we like it tangy)

Method:
  • Pressure cook the moong dal & allow it to cool (2-3 whistles or 15minutes must be sufficient for the dal to be soft).
  • Mash the dal gently & add the mashed dal, water to a broad pan. Add turmeric, half of the chopped green chillies, pepper powder, salt & cook on a low heat until water starts to boil. Once dal starts boiling, turn off the heat.
  • Prepare the tadka/tempering/oggarane. Heat oil in a small sauce pan. When oil is hot, add mustard & cumin seeds. When mustard seeds crackle, add the remaining green chillies, curry leaves, asafetida & pour the tempering to the rasam.
  • Add the lemon juice, coriander leaves & mix well.
  • Serve the hot rasam with piping hot rice, pickle & papad.

Tip:
  • Reduce the amount of oil & drink it as a soup too.
  • This rasam is helpful to beat the cold as it is rich in Vitamin C.
  • Add a pinch of pepper powder to take double advantage for fighting against cold.

Tuesday, September 22, 2009

Black eyed peas 'N' pasta

Do you remember my project "shifting the house"? I had mentioned about black eyed peas starring at me in my cupboard. During that time, I was eagarly searching for black eyed peas recipes as I had almost a kilo of dried peas. During the active search, I found a recipe here. I adapted the recipe to make it suitable for Indian taste buds. Voila!!, it tasted awesome. One of the best pastas I prepared & relished until now. My hubby happened to carry that pasta to office & I got a huge fan following for black eyed peas 'N' pasta.

Secret, secret..., we both (who else other than me & my hubby) have stranger anxiety. We don't want to try anything other than penne(because of their funny shapes). So, all my pasta recipes use penne only. I am planning to try macaroni soon. I am not sure whether it will be accepted or not.


This is what I used:

Black eyed peas: 2 cups
Penne: 500gms
Tomato puree: 2 cups
Onion: 1 cup (sliced)
Parmesan Cheese: 3 tbsp (optional)
Pasta herbs: 1 tbsp
Garlic: 3 pods
Capsicum: 2 cups (sliced)
Paprika: 1 tsp
Pepper powder: 1 tbsp
Salt: According to taste
Sugar: 1 tbsp
Butter: 4 tbsp
Olive oil: 3 tbsp
Coriander leaves : 3 tbsp (finely chopped)

Method:
  • Soak the black eyed peas for 5-6 hours.
  • Add little salt & pressure cook or boil the black eyed beans until soft & yet firm (It would take around 3 whistles in the cooker). Allow it to cool & drain the water from the peas.
  • Cook the pasta as per the package instructions. ( I add 3-4 litres of water(for 500gms penne), salt & few drops of olive oil & allow the water to boil.When water starts boiling, add penne & cook on medium-high heat for 10-15minutes, until soft & firm. Refer to the tip here to find out when pasta is properly cooked).
  • Drain the water from penne & add few drops of olive oil. Olive oil helps in keeping the penne seperate & the pasta doesnot stick to each other.
  • Heat olive oil, butter in a broad pan/wok. When oil is hot, add garlic, onion & saute till they turn golden brown. Add tomato puree, pasta herbs, sugar, paprika, salt(be very careful when adding salt as we have already salt while cooking penne & black eyed peas).& cook on a medium flame. The raw smell of tomato should disappear & the sauce must become thick.
  • During midway, add capsicum & keep heating the sauce. When capsicum is half cooked, add cooked black eyed peas, cheese & reduce the heat. Cook for another minute or two. Add pepper powder.
  • Toss the pasta with the sauce, garnish with coriander leaves & dig in.

Last but not the least, I have got quite a few awards from my friends. Sorry..I missed announcing them in last couple of posts. Thanks a lot Jyothi & Sushma. I have put the awards on the sidebar. I will talk about "The honest things" in my next post. Keep waiting !!

Update: This recipe goes to MLLA hosted by Sia & started by Susan.

Friday, September 18, 2009

Yennegayi/Yengai (Stuffed eggplant)

I believe that for anybody to fall in love with a cuisine, he/she needs to actually taste the authentic version first. If we try the cultured/modified version, we might not appreciate it much. Take my example.., I tried pasta at a Chinese resturant (Bad choice, isn't it!!) & decided not to eat any more pasta. Thanks to my friend, she took me to an Italian resturant to make me feel how the authentic pasta would taste.Same was the case of my hubby, he being born & brought up eating Udupi Cuisine didnot appreciate North Karnataka Cuisine, until I made him eat jolada rotti + yengai in a small food joint in D.D. Urs Road, Mysore. I need not specifically mention that he became a regular customer to them :)
Though I have spent a part of my childhood days in North Karnataka, I didnot have the recipe of this. I got this recipe from my friend who has literally grown up eating them. Thanks a lot for the recipe.

Ingredients: (Serves: 4-5)
For stuffing (Spice powder)
Coriander seeds/dhania: 1 tbsp
Ground nuts: 2 tbsp
Urad dal: 1 tsp
Roasted channa da(gram)l/hurigadale: 1 tbsp
Cinnamon: 1 inch stick
Clove: 3 nos
Cumin seeds/jeera: 1 tsp
Black sesame: 1 tsp
Niger seeds/hucchellu: 1 tsp (Thanks a lot for correcting me Jayasri)
Dry coconut: 1-2 tbsp (grated)
Red chilli: 12-15 (I like it hot & spicy)
Red chilli powder: 1/2 tsp
Curry leaves: 3 strings
Asafetida: 2 big pinches
Salt: According to taste

For the gravy:
Small eggplant: 14-18
Tamarind: 1 big grape sized
Powdered Jaggery: 1 tsp(optional but recommended)
Onion: 1 big
Garlic: 2 pods (optional)
Oil: 3-5 tbsp
Water: 1.5-2 cups
Mustard Seeds: 1 tsp
Cumin seeds: 1 tsp
Curry leaves: 2 strings
Coriander leaves: 2 tbsp (finely chopped, for garnishing)


Method:

For the masala/spice powder

Dry roast all the ingredients mentioned (except coconut, roasted channa dal, asafetida & salt). Allow the spices to cool.

After dry roasting the peanuts, peel the skin & keep them aside. Mix roasted channa dal, coconut, asafetida, salt to the other spices & prepare a fine powder. Finally add peanuts & run the mixie for 5secs (idea is to powder the peanuts to a coarse powder).



For yennegayi
  1. Wash the eggplant & pat dry. Make a slit of the eggplant as shown below.
  2. Fill a tbsp or less of the spice powder to each of the eggplant. Keep the stuffed eggplant aside.Heat oil in a broad pan (ensure to take a very broad one, as it has to fit all the eggplants). Add mustard seeds, cumin seeds. When they splutter, add curry leaves, garlic & onion. Saute until onion turns golden brown.
  3. Add tamarind extract, remaining spice powder, stuffed eggplants & stir well. Oil should coat on the eggplants. Add water, salt (check the taste & then add, because we have already added salt to the spice powder), jaggery & mix well.
  4. Cook the eggplants on a low heat sitrring occasionally. Add few tbsps of water if required. Cook until the gravy becomes thick & eggplants soft. (It takes around 10-15 minutes).
  5. Turn off the heat, garnish with coriander leaves & serve it with hot rotis.

Tips:

  1. Yennegayi literally means kayi(vegetable) cooked in yenne(oil). The more oil you put, the tastier the dish would be.
  2. The dish would tast equally good without garlic & onion too. My mom doesn't add them & I love that version too.
  3. Try to take equal sized eggplants as all of them get cooked evenly.
  4. Nigella seeds are a must to get an authentic taste to the dish.

Monday, September 14, 2009

Veg Burger

I was clean bowled by her pictures & step-by-step procedure. I went to NTUC & bought all the things required to prepare the burger. Thanks a lot Nags for inspiring me to prepare veg burger.
I modified her patty recipe to suit our taste. Also, I used iceberg lettuce instead of the baby greens. Rest of the procedure remains same.

I offered this to my maid. She was tasting this for the first time. She struggled to bite the burger. The lettuce & onions started peeping out. She kept the vegetables aside. Just ate the bun + patty, later ate her greens :) I asked whether she liked the burger. Her answer was "this burger tastes good, but cannot be eaten outside". Me & my hubby laughed for 5 mins at her sincere & innocent answer. Ha ha...

Ingredients for the patty(This makes around 8 patties)
Potatoes: 4 medium sized (boiled)
Cottage cheese: 3 tbsp (grated)
Carrot: 1 medium sized (grated)
Green peas: 1 fistful (boiled)
Garam Masala: 1 tsp
Chat masala: 1 tsp
Red chilli powder: 1 tsp
Lemon juice: 1 tsp
Corn flour: 1 tbsp
Bread: 2 slices (Used whole wheat bread)
Salt: According to taste
Oil : 1-1.5 tbsp for each patty
Ingredients for burger(For 8 burgers)
Ham burger buns : 8
Iceberg lettuce: 8 big leaves
Tomato Sauce : 1 tsp for each burger (Use any spread/dressing of your choice)
Onion: 2 slices for each burger
Tomato: 1-2 slices for each burger
Cheese: 8 slices ( One for each burger)

Patty preparation:
Mash the potatoes ensuring no lumps are left. Add all the ingredients mentioned (except bread). Soak the bread in water for 5 secs. Squeeze out the water from the bread. Mash the bread & then add it to the mixture. Mix them thoroughly. Prepare 8 equal sized balls (around the size of a ping pong ball). Pat them gently. Heat the oil on a griddle/tawa. When oil is hot, place the patties & shallow fry them on a medium/slow heat for 5 minutes on each side. Remove the patties from the griddle.
Assembling the burger:
Cut the burger bun (There would be an indication in the burger bun itself. Use this to slice the burger bun). Tear the lettuce leaf & place them on the lower portion of the burger bun.
Place the cheese slice above the lettuce. Now, place the hot patty over the cheese.
Smear some sauce/spread over the patty. Place the slices of onion & tomato over the patty. Finally close the other slice of bun over the slices of tomato & onion & enjoy!!


Tips:
  • Place a relatively hot patty over the cheese slice as it helps to melt the cheese a little. This adds an extra zing to the burger.
  • Donot skip the usage of iceberg lettuce. The crunchiness of iceberg lettuce takes the burger to another level.

Monday, September 7, 2009

Tava Fried Vegetables

People who are calorie conscious are requested to be away from this dish. Dont even see the pictures. Though the pictures have not come out good, there would be chances that you might feel like looking at the ingredient list. By chance if you happen to see the photo, dont ever peek into the ingredients because you might feel it is very simple & might think of giving it a try. Also, if you happen to try, dont blame me that I spoilt your diet.

If you are not calorie conscious, go ahead & try this simple, tasty tava veg that will surely be welcomed by all your family members. Do try & let me know if you liked it :)

Ingredients: (All vegetables are chopped into 1 inch cubes)
Small eggplants: 1 cup (I used green colored gulla badane & cut one brinjal into 4 parts)
Potato: 1 cup (peeled & cubed)
Cauliflower: 1 cup
Paneer: 1/2 cup
Capsicum: 1/2 cup
Shallots/Sambar onion: 1/2 cup (peeled)
Green chilli paste: 1 tbsp
Red chilli powder: 1 tsp
Pav Baji masala: 1 tsp
Amchur powder: 1 tsp
Chaat masala: 1 tsp
Tomato puree: 1/4th cup
Salt: According to taste
Oil : For deep frying (I use canola oil)

Method:
Sprinkle some salt on all the chopped vegetables & keep them aside for 5-10mins.
Squeeze the water released & deep fry the vegetables till brown. Vegetables should get half cooked in oil.
Drain in an absorbent paper.

Heat the tava & place the vegetables on the rim of the tava (I couldn't take the picture of this)
Add a tbsp of oil. When oil is hot, add a big pinch of green chilli paste, add the few pieces of fried vegetables of your choice. Add a pinch of red chilli powder, pav bhaji masala, chat masala, amchur powder, salt & 1-1.5tbsp of tomato puree. Mix them well. Allow it to cook on a slow flame for 3-5minutes. Keep stirring in between.



Remove it from the tava & serve it immediately with roti/phulka.





Tips:
  1. Prepare the veg for 1 person at a time. Dont load all the vegetables as it becomes difficult for the spices to blend well.
  2. Feel free to use other vegetables like okra/ladies finger & mushroom to this dish. I didnot have okra handy, else I never miss adding them. Okra & mushroom blend very well with the above spices.

Update:
I happened to change the photo of bhindi besan. Have a look
here.

Wednesday, September 2, 2009

Tomato Masala



Though I prepare this tomato slice (as we call it) very often at home, I just cant resist the temptation & every-time postpone taking the pictures of them. To add to that, hubby says.., next time !! Now that I have got many requests for this tomato masala, I had to force myself to take pictures before jumping on them.

This is a street food of Mysore & a must after spicy churmuri. I'm missing those vontikoppal days (Vontikoppal is one of the locations in Mysore). Though it is available in Bangalore, the taste of tomato slice(masala) from Mysore is just mouth-watering. What say Mysooreans? If you happen to visit Mysore, dont forget to eat this chaat.For those who cannot visit Mysore, here is the recipe. Though this recipe yields you yummy tomato masala.., it cannot beat the roadside ones ;)

Ingredients:
Tomato : 1 no (big one, take ripened & firm ones)
Onion: 1
Carrot: 1 small sized
Dhania powder/Coriander powder: a pinch on each slice
Chat masala: a pinch on each slice
Salt: According to taste (I add a pinch on each slice)
Red chilli powder: a pinch on each slice
Green chilli paste: a pinch on each slice
Sev: As much as you want (Refer here for the recipe or buy from Indian supermarkets)
Puffed rice/Puri/Murmura: As much as you want (I added a tbsp on each slice)
Fried peanuts/Congress: As much as you want
Finely chopped cilantro : A big pinch on each slice
Lemon juice: 2-3 drops on each slice

Note: Please dont look for sev in the photos. I didnot have sev handy & hence skipped them.

Method:
  • Finely chop the onions, grate the carrot & keep them aside.

  • Cut the tomato into slices. Place these slices next to each other on a plate.

  • Smear the salt, red chilli powder, green chilli paste. Sprinkle chaat masala, coriander powder. Put a tsp of chopped onions & grated carrot on each slice.

  • Generously sprinkle roasted peanuts, sev & puffed rice.

  • Sprinkle some lemon juice on each of the slices & enjoy immediately.

Tip:
Salt, red chilli & green chilli paste have to be smeared/sprinkled first. This helps the tomato to absorb the salt & chilli well, making the dish salty, spicy & tangy.

Wednesday, August 26, 2009

Broccoli Capsicum Curry

I keep hoping everyday that my maid would have cooked something delicious for dinner.

Scene at home:

Me: Kya banaya khane ke liye? (What have you prepared?)

She(Maid): Aapne call nahi kiya na, isliye maine socha aap kuch banayenge, maine tho sirf aata ghunke rakha hai. (You didnot call me, so.., I thought you would be cooking. I just prepared the dough for rotis).

Me: (Trying to hide my anger..), teek hain, subziyan fridge se nikalo. Agar main call nahi karpayi, tho aaphi call karke pooch lijiye. (Fine, atleast keep the vegetables out & also, I may forget to call. It is better you only call & get the details for dinner)

She: Main batana bhool gayi.., sivaye pyaaz, tamatar...sabziyan kuch bhi nayi hain (Forgot to tell you, there is no vegetable except for onion & tomato)

Me: (Grrrrrrr...trying to smile again)Ok, let me have a quick look at the freezer.

Luckily on that day, I found some frozen broccoli, 1 old capsicum & some frozen peas. I started experimenting with that. I usually prepare 2-3 types of general gravies, that go well with most of the vegetables. I used one of the gravies for this dish & it turned out real good. I was very happy with the result. So, thought of writing down for your (rather our!!) reference ;)
Ingredients:
Broccoli: 1 medium sized (cut into medium pieces)
Capsicum: 2 nos(cut into 1 inch cubes)
Green peas: a fistful (I used frozen)
Green chillies: 4 nos
Onion: 2 nos
Tomatoes: 2 nos
Ginger-garlic paste: 1 tbsp
Cilantro: 1 cup or 3 strings (for the gravy)
Kasuri Methi: 1 tsp
Garam masala: 1 tsp (optional)
Amchur powder: 1 tsp (add according to your taste)
Red chilli powder: 1/2 tsp
Salt: According to taste
Oil: 2 + 1 tbsp
Cumin seeds: 1 tsp
Cilantro: 1 tbsp (for garneshing)

Method:
  • Prepare a fine paste of tomato, onion, ginger-garlic paste, green chillies & cilantro.
  • Heat a broad pan. Add 2 tbsp of oil to it. When oil is hot, add cumin seeds. When cumin seeds splutter, add the paste prepared in the previous step. Reduce the heat & cook it on a slow flame.
  • Meantime, in a wok, add 1 tsp of oil & saute the broccoli until tender & yet crunchy (it takes around 5-6minutes). Set aside the broccoli & repeat the same with capsicum. Mix the vegetables & keep them aside.
  • Ensure the raw smell of onion & tomatoes vanish away. The gravy starts oozing out oil. At this stage, add 1/2 cup of water, green peas, salt, red chilli powder, amchur powder, kasuri methi & mix well.
  • Add the vegetables to the gravy & cook on a medium flame for another 5-7minutes. Add garam masala & remove the gravy from heat.
  • Serve it hot with rotis.

Friday, August 21, 2009

Kayi Saasive Anna (Coconut Mustard Rice)

Here is the traditional way of serving food on plantain leaves in the traditional Madhwa Shivalli Brahmin style (Photo & information courtesy: udupipages. Thanks for their effort)



1. Uppu (Salt)
2. Uppinakai (Pickles)
3. Chutney Pudi (Chutney Powder) (Note*)
4. Kosumbri (Green Gram Salad)
5. Kosumbri (Bengal Gram Salad)
6. Kayi Chutney (Coconut Chutney)
7. Pallya1 (Vegetable Stirfry 1)
8. Pallya2 (Vegetable Stirfry 2)
9. Chitranna (Lemon Rice) /Kayi Saasive Anna (Coconut Mustard Rice)
10. Happala (Papad)
11. Sandige (Crispies)
12. Kadubu (Steamed Rice Cake)
13. Anna (Rice)
14. Thovve (Dal)
15. Sihigojju (Raitha)
16. Saru (Rasam)
17. Uddinahittu (Black Gram Paste)
18. BadanePodi (Brinjal Pakoda)
19. Menaskai (Sweet And Sour Gravy)
20. Goli Baje (Maida Fry)
21. Avial (Vegetable Mix)
22. Gatti Baje (Ladies Finger Pakoda)
23. Gulla Koddel (Brinjal Sambar)
24. Sweet-1
25. Gojjambade (Masalwada Curry)
26. Sweet-2 to sweet-N (minimum would be 4 types of sweets)
27. Vangi Bath (Vegetable Bhath)
28. Bharatha (Sour Ginger Gravy)
29. Paradi Payasa (Sweet)
30. Mosaru (Curds)
31. Majjige (Butter Milk)

Note* : I have not seen this served on the banana leaf on any wedding/upanayanam. So, I am not very sure on this.

Apart from the above, there are few more attractions like fruit salad (hannina rasayana) served just before curd rice, majjige huli (buttermilk sambar), another type of koddel/sambar (gujje koddel) & latest addition icecream (so nice of them) left out in the above picture.

Shivalli Madhwa Brahmin wedding/festive food is royal food and the best (sometimes worst!!) part is.., they don't repeat the same dish. You will have 30+ types of dishes to try out. It is a delight to our taste buds & also a visual treat.
Coming to Coconut mustard rice, I love eating this rice. But, as mentioned before, they don't serve this rice for second time(refer to 9th item). And the quantity served is at best, 2 tbsp on the left side of the leaf. I always crave for it again & again throughout my meal. In order to overcome my craving, I prepare this dish, the very next day at home & relish it again. This dish is also served as prasadam at few temples. Believe me, this simple rice is finger licking good.

Ingredients:
Rice: 3 cups (sona masoori is preferred)
Grated fresh coconut: 1 cup
Mustard seeds : 2 tsp
Dry red chillies : 5-6
Powdered jaggery: 1 tsp (adjust accordingly)
Tamarind: 1 medium lime sized (soaked in water)
Salt:According to taste

For tempering:
Oil: 2 tbsp
Mustard seeds: 1/2 tsp
Urad dal: 1 tsp
Channa dal: 1 tsp (optional)
Ground nuts: 3 tbsp
Turmeric: a pinch
Asafoetida: 2 big pinches
Curry leaves : 3 strands
Broken red chilli : 1 no


Method:
  • Cook the rice with double the amount of water & allow it to cool. Don't make the rice soggy. Grains need to be separate. Left over rice makes this dish double tasty.

  • Make a coarse paste of coconut, mustard seeds & red chillies without adding water. (Add few drops of water if required)

  • Squeeze the tamarind juice & keep aside.

  • Heat a wok, add tamarind juice, jaggery, salt & allow it to boil for 5-7minutes. Keep stirring in between. The tamarind water should become thick. Add the coconut paste to it. Cook on a low heat for a minute. Turn off the flame. Allow it to cool. Coconut-mustard gojju/gravy is ready.

  • Prepare the tempering. In a pan, heat oil. When oil is hot, add mustard seeds followed by urad & channa dal. When dal turns golden brown, add ground nuts. Fry till nuts turn golden brown. Add broken red chilli & curry leaves. Saute for 10 secs. Add turmeric, asafoetida & pour this tempering to the rice.

  • Also, add the coconut mustard gojju/gravy prepared to rice. Mix them well. Add salt if required (salt has already gone into the gravy/gojju).

  • Serve it warm or cold.
Note:
  • Do not add cilantro (coriander leaves) as it changes the flavor of the rice.
  • Add curry leaves as much as you want.
  • Adjust jaggery according to your family needs.
  • The coconut-mustard gojju can be mixed with the cooked rice noodles to make kayi-saasive shavige (coconut-mustard noodles).

Tuesday, August 18, 2009

Savi-Ruchi Turns One..

I posted my first recipe on 18th Aug 2008 with zero knowledge on blogging. Surprisingly, I never visited any foodblog before that. Slowly started finding some great foodblogs around & also made alot of friends. I have the same zeal as I had one year before (touch wood) & want to post hundreds of more recipes. Also, what more can I expect than these wonderful awards that made their way to celebrate my blog anniversary. Thanks a lot Lakshmi, Suparna & Jayasri. They are indeed the precious gifts, my blog received for its first birthday.

7 things about me…
1. Me..., a chatterbox. I can talk to strangers as if I knew them for many years. However, my friends circle is very limited. I open my heart to only very few.
2. I like collecting designer & silk sarees, but often postpone wearing them.
3. I love experimenting in my kitchen. However, my blog hopping is limited to few tried & tested ones. I do try a lot of recipes, but often fail to note down the ingredients immediately. After 15 days, I forget what went into that recipe & the photo goes to my thrash.
4. I absolutely love yogurt in any form.
5. I love planning for any occasion. Be it wedding, upanayanam or naming ceremony. I plan & select my accessories to match in with my saree. I can plan as early as 6-10months before the occasion.
6. I hate rats. I get all kinds of rats in my dream, even if I happen to see them once.
7. I dont like any kind of soft drinks or fresh fruit juices. I forcefully sip fruit juices & milkshakes. I prefer home made buttermilk, ragi ambli, lime soda (with salt).

1.What is your current obsession?
Planning for my visit to India :D
2. What are you wearing today?
Red kurtha & jeans
3. What’s for dinner?
Southekayi guliyappa(Cucumber & rice balls) & kayi chutney (coconut chutney)
4. What’s the last thing you bought?
Few t-shirts for my son.
5. What are you listening to right now?
Nothing
6. What do you think about the person who tagged you?
  • Lakshmi is always there for me from my initial blogging days. I have learnt a lot about blogging, html editing & widgets from her. I love her North Karnataka recipes.

  • I love Suparna's warm comments. She has great recipes at her space.

  • I knew Jayasri recently & she has some new recipes at her blog that I am waiting to try.
7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Can I get 2 houses? One in Mysore & the other in Chikmagalur/Agumbe?
8. What are your must-have pieces for summer?
Sunscreen lotion, t-shirt & capri
9. If you could go anywhere in the world for the next hour, where would you go?
INDIA.....
10. Which language do you want to learn?
Tulu to impress in-laws & Chinese to impress my boss :D
11. What’s your favourite quote?
"People buy things that they dont need to impress people whom they dont like".
12. Who do you want to meet right now?
All of my family members.
13. What is your favourite colour?
Pink & white
14. What is your favourite piece of clothing in your own closet?
All my silk & designer sarees.
15. What is your dream job?
Lecturer.
16. What’s your favourite magazine?
I love TINKLE, balamitra, champaka, Amar Chitra Katha & all other children's story books.
17. If you had $100 now, what would you spend it on?
May be nothing....
18. What do you consider a fashion faux pas?
Jeans or skirt with a big bindi & loads of gold jewellary.
19. Who are your style icons?
Well.., nobody
20. Describe your personal style.?
I love to be simple most of the times with a comfy t-shirt & a capri or jeans.
21. What are you going to do after this?
Have my lunch.
22. What are your favourite movies?
Rangeela, A Wednesday, Socha Na Tha, Nammura Manadara Hoove, HAKHK & many more.
24. What are three cosmetic/makeup/perfume products that you can't live without?
Lacto-calamine, lipbalm & body lotion.
23. What inspires you?
Light music, long chat with a friend & good food.
24. Give us three styling tips that always work for you
Be simple & natural. Dont try to imitate people & choose outfits that you are not comfortable wearing.
25. What do you do when you “have nothing to wear” (even though your closet’s packed)?
Buy some new clothes..
26. Coffee or tea?
I love coffee & can have any number of times.
27. What do you do when you are feeling low or terribly depressed?
Scream at my poor hubby to take me shopping :D
28. What is the meaning of your name?
Beautiful women. It also means first ray of light in Sanskrit.
29. Which other blogs you love visiting?
Most of the blogs I visit are wonderful.
30. Favorite Dessert/Sweet?
Jamun, hayagreeva, halubayi, paradi payasa & many more..
31. Favorite Season ?
Rainy season at Malenadu.
32. If I come to your house now, what would u cook for me?
I shall cook doodh peda, bisibelebhath, curd rice & some jackfruit papad.


Here is my new question.
33. Favorite fruit?

Banana

Thanks a lot for the lovely awards. Awards has been placed at my sidebar.

I would love to pass them to

1. Deesha of VegetablePlatter

2. Archana of Archy's recipes

3. PJ of SeduceYourTasteBuds.

Thursday, August 13, 2009

Lime Pickle


The moment I saw the lime pickle from here, I was bowled by its simplicity. The only worry was cooking in the sun. Though Singapore is a tropical country, it is very humid. Because of the humidity, our clothes catches fungus easily. We have to keep dehumidifier in all the wardrobes. So was very skeptical to prepare them but my internal gut feeling insisted me to try them atleast once with a small amount.
I tried a small amount with lemons first(original calls for lime). Though lemons have a thicker outer skin, it becomes soft faster than the limes. Limes have thin outer skin but takes a hell lot of time to become soft. I followed the recipe completely & replaced lemons in place of lime. I didnot even place it in hot sun. I kept it near the kitchen window whole day. The pickle was completely done in 20 days & voila....it was a superhit. .

On 15th of May'09, I decided to go for a big batch of lime pickle to impress my mom & my MIL. I kept it outside my kitchen or in the balcony for 4-5hours a day. The pickle took almost three months to soften. My mom & in-laws visited us & already moved back, but the pickle was still not ready. But, then when it became completely soft, it was...., AWESOME...

I was keeping my fingers crossed throughout as it took 3 months to soften. I was worried about the fungus (white substance that forms on pickles) & the yucky smell we get when pickles get spoilt. To my surprise, nothing happened. Now I have kept them in fridge & relishing it everyday. I am planning to start one more batch soon so that it is ready by the end of next quarter ;)

I am relishing this pickle from 5th of August & I feel all pickle lovers should try this atleast once in their lifetime :)

Ingredients:

Lime: 20 nos
Ginger: 1 cup (finely chopped or grated)
Green chillies: 50 nos
Fenugreek seeds: 1 tbsp (I didnot add this, but original recipe calls for it)
Salt: 1cup
Sugar: 3/4th cup
Mustard Seeds: 1 tbsp
Turmeric powder: 2 tbsp
Lemon juice: Juice of 1 lemon (approximately 3 tbsp)

Method:
  • Wash the lime, green chillies, ginger & pat them dry.
  • Chop the green chillies & lime as shown below.


  • Finely chop the ginger or grate them.

  • Dry roast the mustard seeds & fenugreek seeds seperately. Allow it to cool & powder them.

  • Take a sterilized glass jar(ensure no moisture inside the jar). Add 1/2 of the chopped lime pieces, green chilli, ginger. Add 1/2 cup salt, 1/2 cup sugar, 1 tbsp turmeric, half of the mustard + fenugreek powder.

  • Now add the remaining lime pieces, green chilli, ginger & the remaining salt, sugar, turmeric, mustard + fenugreek powder. Pour in the lemon juice & close the lid.

  • Shake the bottle well & keep it in your balcony. Keep shaking the bottle every alternate day & mix them thoroughly using a spatula once in fortnight.
Notes:
  1. The outer skin slowly changes its color from green to yellow & becomes soft.Sugar takes control over the bitter taste of lime. Juices tend to become thick as days & weeks pass by.

  2. Ensure there is no moisture on the inside of the lid, jar or spatuala used. Keep your palms dry.

  3. Use a clean spoon to scoop out the pickle.

  4. Just pinch a small portion of lime. Lime gets easily torn if it is completely soft & cooked. Also, the juices would have become thick. Once the pickle reaches this stage, you can store them in refrigirator.

  5. This pickle doesnot become sweet.

  6. After 10-15 days, if you feel salt, sugar or chilli is less, feel free to add them & mix them thoroughly. However, dont try to add chilli after the lime is almost soft & cooked.
I will update this post on how long the pickle lasted for me.

Thursday, August 6, 2009

Paneer Burji

How many of you start looking for the availability of airline seats to India whenever you feel that you are missing your family/country or how many of you start browsing the net giving your "home town" as a keyword in Google? I do..., Off late, I have been looking at the availability of tickets at least twice a day. My search has become more intense after my parents & in-laws waved bye at the airport. After every "skype chat" with my co-sister, aunties & my sister.., I feel I am missing all the fun over there & I start browsing again(I know you people have guessed it already :D)

Now....how is Paneer burji & my homesickness related. Don't expect that I link a story between them, when there is NOTHING..., he he...

Just note down the ingredients & cook it when you are missing home & do not want to cook elaborate meals.

Ingredients:
Full cream milk: 1 liter (Yes.., I did it from scratch)
Lemon juice: 2 tbsps (1 tbsp for curdling the milk & the other for the burji)
Turmeric: a big pinch
Capsicum: 1 finely chopped
Onion: 1 finely chopped
Green chillies: 2 nos (minced or finely chopped)
Oil: 1 tbsp
Cumin seeds: 1/2 tsp
Cilantro: 1 tbsp chopped( for garneshing)
Salt: According to taste




Method:

  • Boil the milk on a medium heat. When milk starts boiling, turn off the flame. Add turmeric, salt & lemon juice. Stir well. The milk starts curdling. It might take upto 15minutes to curdle. If you feel, the curdling is not uniform, feel free to add some more drops of lemon juice.
  • Chenna (soft cottage cheese) & water gets seperated by now. Drain out the water & collect the soft cottage cheese. Let it rest for 5-10minutes. Squeeze the excess water from the collected cheese. Scramble the cheese a little (Not much work, as the cheese is in scrambled state already!)
  • Meantime, heat oil in a wok. When oil is hot, add cumin seeds. When cumin seeds splutter, add onion & green chillies. Saute until onions are translucent.
  • Add capsicum & saute again on a medium heat for 4-6 minutes until capsicum is soft & yet crisp.
  • Add little salt(you added salt already.., be cautious..), scrambled paneer(Indian cottage cheese) & mix them well. Cook it on a low heat for 2-3minutes.
  • Add lemon juice & mix them well. Garnish with cilantro & serve it warm or hot.

Notes:

  1. Store bought paneer could be used to prepare this dish, but I feel home made, fresh paneer tastes great. Hard paneer (cubes or block) would be tougher to handle as this dish calls for scrambling the paneer.
  2. One can make this dish more spicy by adding paprika, garam masala or any other spice powder of your choice.

Friday, July 31, 2009

Heerekayi Dose (Ridge gourd dosa)

During my graduation days, I got a chance to enter into a dreamland of dosas. My PG auntie was from Kundapur & she used to prepare different varieties of dosas. Some of them being, cabbage dosa, drumstick flower dosa, tomato dosa & what not?? She used to mainly serve these dosas as a sidedish, rather than for breakfast. After marriage, it was another fantasy world of dosas.., jackfruit dosa, raw banana dosa, cucumbar dosa, matti gulla dosa(brinjal dosa), heerekayi dosa & many many more.

Over all these years, I tasted varieties of dosas & also learnt handful of them. I had tasted this heerekayi dosa only once during my visit to my in-law's native. It was awesome & during my in-law's stay recently, I requested her to prepare the dosa for me. Because, other dishes took higher priorities, this dosa was queued up & one the last day of her stay here, she gave me the recipe & asked me to prepare it myself .., THUD....(sob sob.., I knew the recipe, I wanted to relish what she prepared).

Anyways, you must be thinking, how much I blabber for a simple heerekayi dosa.., what to do, I dont have anybody to listen here.., hence.., puking out everything in my space.

Finally coming to the recipe, the key to this dosa is "serve it straight from the pan or atleast warm". The dosa becomes a little hard once it reaches room temperature. One can relish this as a tiffin(breakfast item) with ghee or as a side dish for rasam + rice. It tastes great with curd rice too...

Ingredients:

Raw rice: 3 cups
Beaten rice: 1 tbsp
Red chillies: 2-3
Tamarind powder: 1 big pinch (optional)
Ridged Gourd/Heerekayi/Luffa: 1 no (peeled & sliced)
Curry leaves: 1 string
Asafoetida: a small pinch
Salt: According to taste
Sugar: A pinch (optional)

Other ingredients:
Oil: 1 tsp for each dosa


Method:

  • Wash the rice & beaten rice thoroughly & Soak it for 3-4 hours.

  • Prepare a smooth batter of rice, beaten rice, red chillies, tamarind powder, curry leaves. Batter should be like bonda/bajji or pakora batter (batter is little thicker than normal dosa batter). Add salt, asafoetida & sugar to the batter. Mix well.

  • Meantime, place the ridgegourd slices in water.

  • Heat the dosa griddle, drizzle few drops of oil to it. Dip ridgegourd in the batter & arrange them on the tava/griddle(refer to picture below).
  • The ridgegourd slices must touch each other. Add 1/2 tsp oil, cover the griddle with a lid & cook on low-medium heat for 1-1.5mins. Turn the dosa & cook on the other side too for a min.

  • Serve it hot with ghee as a breakfast or a sidedish to rice.

Notes:

  1. Instead of raw rice, I used Thai rice. Hence, I increased the beaten rice to 1/3rd cup for 3 cups of thai rice. So, it is important to adjust the beaten rice accordingly to get soft dosas. Else, the dosa becomes very hard & rubbery.

  2. Addition of coconut (around 1 tbsp) will also enhance the flavor & softness of the dosa, however I try to avoid as we normally consume a lot of coconut otherwise.

  3. If some more batter is left over, add some water & make it pouring consistency. Prepare thin crepes/dosas with it. (We call it uppu-huli-khara dose. Uppu-Salt, Huli- Sour, Khara-Heat/Spice dosa). These thin crepes/dosa are also equally tasty.
Blog Events:
1. Goes to Sia & Lakshmi for "Udupi-Mangalorean Cuisine", as it an authentic South/North Canara dish.
2. Padma for her event "Dosa Corner".

Tuesday, July 28, 2009

Uddina Vade(MedhuVada)


Uddina vade rocks the menu card, be it for breakfast, lunch, evening snacks or dinner. The darshini's (fast food joints of Karnataka) will have uddina vade 365 days a year. Even though people are calorie conscious, they dont mind eating one vade. Visitors to the South Indian States will always get a chance to relish the very famous "idli, vade & sambar". Idli, vade, sambar is both comfort & royal food for people belonging to South Indian States.

Back at home, my mom prepares this vada only on Vaideeka/Tithi/Shraddha & on Mahalaya Amavasye (New moon day of Pitrupaksha). She says, we are not supposed to prepare this on other days. Spinsters are not allowed to help their moms on that day or for that matter, they are not allowed to enter the kitchen too. Only married women shall observe fast & cook the food for all of us. Hence, I never got an opportunity to look & learn this recipe. But my mom used to always share her experiences while cooking this vada. She doesn't use either mixer or grinder to prepare the paste. She does it using the age old oralukallu. She briefed me about this recipe & TADA.., it was super soft & tasted great. I have never gone wrong while preparing this.

Ingredients:
Urad dal: 1 cup
Rice flour: 1 tbsp
Black pepper: 1/2 tsp (coarsely ground)
Curry leaves: 2 strings (washed & chopped)
Ginger: 1/2 inch ( grated or finely chopped)
Green chilli: 2 nos (finely chopped)
Salt: According to taste
Coriander leaves: 1tbsp (chopped, optional)
Coconut: 1 tbsp(use finely chopped fresh coconut, optional)
Oil: For deep frying (I used sunflower oil)


Method:
  • Soak the urad dal in water for 2-3 hours.Wash the dal thoroughly & prepare a smooth paste out of it. Add 1-2 tbsp of water to prepare the paste (avoid as much water as you can).

  • Scoop out the paste, add all the above mentioned ingredients (except oil of course). Mix it gently.

  • Heat the oil in a broad pan.

  • Make a small lemon sized ball of the paste. Apply water to your left palm & gently pat the ball. Make a hole in the middle of the patted ball. Dip your right hand fingers in water & gently remove the vada from the left palm & drop it in oil. The oil might sizzle as your hands are wet.

  • Repeat the process with the remaining batter.

  • Deep fry on a medium flame until golden brown.

  • Drain on absorbent paper.

  • Serve it hot with sambar, chutney of your choice.

Notes:
  • Some people keep the urad dal batter for fermentation. But, according to my mom.., it should be prepared as soon as it is scooped out from the grinder/mixer. This helps in preparing soft vada.

  • Chiroti rava or small rava could be substituted with rice flour. Addition of either rice flour or chiroti rawa helps to obtain a crisp outer layer.

  • Some people even prepare the vada on a plastic sheet & then transfer it to oil.

  • Feel free to add onions, if your family prefers it.