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 ;)
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)

  • 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.

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

  • 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.
  • 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?
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?
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?
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?


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 & 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 :)


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)

  • 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.
  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) 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.

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


  • 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.


  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.

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