MY NAME SAYS IT ALL

Little Mermaid Cake

2011-05-01T20:06:00.006-04:00

Little Mermaid cake for my Little Princess!

CHEESE RAVIOLI

2009-02-15T16:43:00.004-05:00

Ingredients:-

Cheese Ravioli- 1 lb
Sliced onion- 1 no.
Sliced Garlic- 1 tbsp
Sliced Bell pepper/ Capsicum- 1 no.
Sliced tomato -1 no.
Oregano- 1 tsp
Black pepper pwdr- 1/2 tsp
Marinara sauce- 2 cups
Parmesan cheese - 2 tbsp
Olive oil- 1 tbsp
Salt to taste

Procedure:-

Bring 4 qts of water to boil, add a pinch of salt and ravioli, keep stirring till all the raviolis rise up. Boil on medium flame for 15 minutes, drain water and keep aside. (or follow the cooking directions given on the package).
Heat olive oil in a wok, saute garlic, onion.
Stir in oregano, black pepper pwdr.
Add Sliced bell pepper, fry for 3-4 mins.
Add sliced tomato, fry for 3-4 mins.
Stir in marinara sauce, grated parmesan cheese and salt to taste.
Stir in cooked and drained ravioli, mix well.
Serve hot.

MADDUR VADA

2009-02-09T17:07:00.003-05:00

Maddur Vada is a well known snack in Karnataka which originates from Maddur, a small town between Bangalore and Mysore. Trust me & try this recipe at home, u will definitely enjoy these Vadas!

Ingredients:-

Fine sooji/ semolina-1 cup
Rice flour-1 cup
All purpose flour-1 cup
Chopped onion-2 nos.
Green chillies- 3 or 4 finely chopped
Grated ginger- 1 tsp
Curry leaves-1 string
Coriander leaves-a fistful
Jeera/ cumin seeds- 1 tsp
Ajwain -1/2 tsp
Salt to taste
Oil to deep fry

Procedure:-

Dry mix fine sooji, all purpose flour, rice flour, jeera, ajwain and salt.
Now add chopped- onion, chillies, curry leaves, coriander leaves and grated ginger.
Add 1 tbsp of hot oil and knead the dough using required amount of water.
Divide the dough into small lemon sized balls.
Pat the dough balls into small circles.
Deep fry in oil till they turn golden in color.
Serve with coconut chutney(optional).

CHOCOLATE CAKE

2009-02-05T18:27:00.006-05:00

Ingredients:-

To make 9" cake

All purpose flour- 1.25 cup

Unsweetened dutch cocoa pwdr-3 tbsp

Softened butter- 3/4 cup

Sugar- 3/4 cup

Eggs-2 nos.

Baking powder- 2 tsp

Vanilla extract-1 tsp

Boiling water-5 tbsp

Ingredients for Icing:-

Softened butter-1/2 cup

Vanilla extract- 1 tsp

Water- 2 tbsp

Icing Sugar-1/2 lb

Unsweetened dutch cocoa pwdr-2 tbsp

Procedure:-

Preheat oven for 350 deg F.
Beat the softened butter with sugar, add lightly beaten eggs, mix well.
Stir in all purpose flour, cocoa powder, vanilla extract and baking powder.
Add 5 tbsp of boiling water, mix well.
Beat this mix in mixer for 2-3 minutes.
Pour this mix in greased 9" cake pan.
Bake it in oven for 30-40 mins / until a serrated knife inserted in cake comes out clean.
Take out from oven , allow it to cool.

For Icing:-

Melt the butter with water, remove from heat.
Stir in cocoa pwdr, vanilla extract and icing sugar.
Mix well until smooth.
Apply the icing all over the cooled cake, decorate as you like.

MOOLI PARATHA / RADDISH PARATHA

2009-02-05T18:24:00.006-05:00

Ingredients:-

Wheat flour- 3 cups
Oil- 2 tsp
Water to make dough
Salt - a pinch

For stuffing:
Grated raddish- 2 cups

Garam masala pwdr-1 tsp

Red chilli pwdr-1/2 tsp
Salt to taste
Oil to saute- 1 tbsp

Procedure:-

Mix the flour with water and knead to a smooth dough, smear oil on surface, keep it aside.
Sqeeze grated raddish, remove excess water.
Fry grated raddish in a tbsp of oil for 2-3 minutes , add garam masala pwdr, red chilli pwdr and salt. Mix it well. Remove from heat.
Divide the dough into even sized balls and roll them into 3" diameter circles, Stuff raddish inside and close it. Roll it like chapathi.
Heat the griddle and place paratha. When small bubbles appear on top, turn over immediately bake both the sides.
Apply little ghee or butter on paratha.
Serve hot with vegetables/ curry/ chutney/curd.

TOMATO SAARU/CURRY

2009-02-05T18:17:00.004-05:00

There are many recipes to make tomato curry, here is my aunt's version.

Ingredients:-

Tomatoes- 3 nos.
Onion- 1 no.
Dry red chillies- 3 nos.
Sambar pwdr- 1 tsp
Shredded coconut- 1/2 cup
Garlic-3 cloves
Curry leaves- 1 string
Coriander leaves- a fistful
Salt to taste
Oil- 1tbsp to saute
Mustard -1/2 tsp

Procedure:-

Boil tomatoes in cooker, allow them to cool, grind to fine paste and keep aside.
Fry chopped onion with 1 tsp oil. Add shredded coconut and fry for a minute, add sambar pwdr fry for a minute, remove from heat. Allow it to cool and grind it to a fine paste.
Saute curry leaves, mustard, garlic and dry red chillies in a tbsp of oil.
Add ground paste, bring it to boil.
Add ground tomato paste and salt, bring it to boil.
Sprinkle chopped coriander leaves.
Serve with Rice.

FARFALLE PASTA

2009-02-03T20:45:00.002-05:00

Ingredients:-

Farfalle pasta- 1 lb
Sliced onion- 1 no.
Sliced Garlic- 1 tbsp
Sliced Bell pepper/ Capsicum- 1 no.
Sliced tomato -1 no.
Oregano- 1 tsp
Black pepper pwdr- 1/2 tsp
Pasta sauce- 1 cup (any brand of ur choice)
Parmesan cheese - 2 tbsp
Olive oil- 1 tbsp
Salt to taste

Procedure:-

Bring 4 qts of water to boil, add a pinch of salt and farfalle, keep stirring till all the farfalle rise up. Boil on medium flame for 15 minutes, drain water and keep aside. (or follow the cooking directions given on the package).
Heat olive oil in a wok, saute garlic, onion.
Stir in oregano, black pepper pwdr.
Add Sliced bell pepper, fry for 3-4 mins.
Add sliced tomato, fry for 3-4 mins.
Add pasta sauce and cook for 5 mins.
Stir in grated parmesan cheese and salt to taste.
Stir in cooked and drained farfalle, mix well.
Serve hot.

SPINACH & CHEESE RAVIOLI

2009-02-02T00:37:00.008-05:00

Ingredients:-

Spinach & cheese Ravioli- 1 lb
Sliced onion- 1 no.
Sliced Garlic- 1 tbsp
Sliced Bell pepper/ Capsicum- 1 no.
Sliced tomato -1 no.
Oregano- 1 tsp
Black pepper pwdr- 1/2 tsp
Tomato sauce- 2 tbsp
Parmesan cheese - 2 tbsp
Olive oil- 1 tbsp
Salt to taste

Procedure:-

Bring 4 qts of water to boil, add a pinch of salt and ravioli, keep stirring till all the raviolis rise up. Boil on medium flame for 15 minutes, drain water and keep aside. (or follow the cooking directions given on the package).
Heat olive oil in a wok, saute garlic, onion.
Stir in oregano, black pepper pwdr.
Add Sliced bell pepper, fry for 3-4 mins.
Add sliced tomato, fry for 3-4 mins.
Stir in tomato sauce, grated parmesan cheese and salt to taste.
Stir in cooked and drained ravioli, mix well.
Garnish with chopped coriander leaves( optional).

PEAS PULAV

2009-01-16T17:33:00.004-05:00

Ingredients:-
Serves- 4

Basmati Rice- 2 cups
Frozen /fresh peas-1 cup
Sliced onion- 1no.
Green chillies- 2 nos.
Ginger-garlic paste- 1 tsp
Cumin seeds-1 tsp
Bay leaf- 1 no.
Cinnamon- 1" pc
Cloves- 2 nos.
Cumin pwdr- 1 tsp
Coriander pwdr- 1 tsp
Ghee / Clarified butter- 1 tbsp
Salt to taste
Water- 3 cups(1:1.5- rice:water)

Procedure:-

Heat ghee in cooker pan, saute cumin seeds, crushed cinnamon, cloves, bay leaves, green chillies, ginger-garlic paste and onion.
Stir in cumin pwdr and coriander pwdr.
Add frozen/ fresh peas, saute for 3-4 minutes.
Now add washed and drained rice, fry for a minute, rice grains shd get coated with ghee.
Finally add water and salt to taste.
Close the cooker lid, place the weight, pressure cook for 2 whistles.
Serve hot with any gravy of your choice.

IRISH BREAD

2009-01-12T13:23:00.005-05:00

"Irish Bread" is a popular bread from Ireland. It is also called as "Soda Bread" as baking soda is used for leavening instead of yeast.

Ingredients:-

All-purpose flour - 3 cup

Baking powder - 1 tbsp
Sugar -1/3 cup

Salt - 1 tsp
Baking soda - 1 tsp
Egg, lightly beaten-1 no.

Buttermilk -2 cups
Butter, melted -1/4 cup

Raisins- 1 cup

Procedure:-

Preheat oven to 325 degrees F . Grease a 9x5 inch loaf pan.
Mix all purpose flour, baking powder, sugar, salt and baking soda.
Blend egg and buttermilk together, and add all at once to the flour mixture.
Mix just until moistened. Stir in butter and raisins. Let it sit for 15 mins.
Pour into prepared pan.
Bake for 60 minutes, or until a knife inserted in the bread comes out clean.

SPROUTED WHOLE MOTH CHUTNEY / MADIKE KALU CHUTNEY

2009-01-09T18:02:00.005-05:00

Ingredients:-

Sprouted whole moth- 2 cups
Green chilli- 1 or 2 as required
Garlic- 1 pod
Shredded coconut- 1/2 cup
Curry leaves-1 string
Coriander leaves- a fistful
Niger seeds pwdr(gurellu / uchellu pudi)- 1tsp
Salt to taste

Procedure:-

Coarsely grind all the above said ingredients together, chutney is ready to serve with roti/chapathi.

RASAM

2009-01-07T18:06:00.011-05:00

Ingredients:-

Tomato- 2 nos.
Toor dal- 1/2 cup
Curry leaves- 1 string
Coriander leaves- a fistful
Garlic- 2 pods
Asafoetida/ hing- a pinch
Mustard- 1/2 tsp
Rasam Powder- 2 tsp(MTR preferred)
Salt to taste
Oil to saute- 1 tbsp

Procedure:-

Pressure cook toor dal and tomatoes. Mash them together.
Heat oil, saute mustard, curry leaves, garlic and hing.
Add mashed dal and tomato mix, bring it to boil.
Stir in rasam pwdr, salt and chopped coriander leaves.
Serve with rice.

PITA BREAD PIZZA

2009-01-07T18:06:00.009-05:00

My dotty is fond of pizza, sometimes suddenly she asks for it, there wont be anytime to prepare base n all, I keep these pita breads handy so that I can make pizzas for her within 10 mins. Easy for moms to make and this way atleast kids eat lot of veggies :) and one more good thing abt this is you can have it for breakfast / lunch / dinner or even as starter.

Ingredients:-

Pita Bread
Capsicum
Onion
Tomato
Olives
Shredded mozarella cheese
Marinara sauce / any pizza sauce

Procedure:-

Preheat oven at 375 F.
Apply sauce over pita bread, place desired qty of sliced veggies, sprinkle cheese over veggies.
Place it in the oven for 8-10 minutes /until cheese melts.
Serve immediately.

CARROT KOSUMBARI

2009-01-07T17:44:00.005-05:00

Ingredients:-
Serves-2

Carrot-2 nos.
Curry leaves- 1 string
Coriander leaves-fistful
Urad dal/ black gram- 1 tsp
Mustard- 1/2 tsp
Dry red chillies- 2 nos.
Shredded coconut-1 tbsp
Hing / asafoetida- 1 pinch
Oil to saute
Salt to taste

Procedure:-

Grate carrots and keep aside.
Heat oil in a wok, saute mustard, urad dal, curry leaves, red chillies and asafoetida.
Remove the wok from heat, allow it to cool.
Add grated carrot, shredded coconut, chopped coriander leaves and salt, mix well.
Serve with rice, roti/ chapathi.

KHADI PAKODI

2009-01-07T17:42:00.003-05:00

Its a wellknown dish from Punjab, goes very well with Roti/ Chapathi.

Ingredients:-

For Pakodi
Besan - 1 cup
Finely chopped green chillies- 1 tsp
Garam masala pwdr- 1 tsp
Finely chopped onion- 1/2 cup
Chopped coriander leaves- 1 tbsp
Salt to taste
Oil to deep fry

For Khadi:-

Yogurt / dahi ( a bit sour )- 2 cups
Besan - 3 tbsp
Water- 2-3 cups
Ginger-garlic paste- 1 tsp
Finely chopped onion- 1/2 cup
Cumin seeds/jeera- 1/2 tsp
Methi/ fenu greek seeds- 1/2 tsp
Red chilli pwdr- 1 tsp
Turmeric pwdr / Haldi- a pinch
Oil to saute
salt to taste

Procedure:-

Mix besan, onion, green chillies, salt, garam masala pwdr, chopped coriander leaves with required qty of water to make thick batter.
Make round balls, deep fry in oil till pakodi turn golden color. Keep aside.
Beat yogurt, besan, haldi, red chilli pwdr & salt together with water, no lumps shd be left.
Heat 1 tbsp of oil in a wok, saute cumin seeds, fenugreek seeds, ginger-garlic paste and onion. Fry till onion turns tender.
Now add besan-yogurt mix, bring it to boil. Keep stirring frequently to avoid burning of yogurt at bottom of wok.
Allow khadi to cook on low heat for 15-20 mins.
Arrange pakodi in a bowl and pour this khadi over pakodi.
Garnish with corinder leaves.
Serve hot with Roti / chapathi.

SAVATHI BEEJADA PAYASA

2009-01-07T17:41:00.011-05:00

"Savathi Beeja" sounds strange, right! you must be thinking its kinda seed, right? No, its not! Savathi Beeja is a kinda vermicelli, which is made using All purpose flour/ maida. They look like seeds, thats why the name "Savathi Beeja". Donno Why the prefix is "Savathi"?

Ingredients:-

Savathi beeja- 1 cup
Sugar- 1 cup
Milk- 2 cups
Cardmom Powder- 1/4 tsp
Roasted cashew, raisins-1 Tbsp

Procedure:

Pour milk to a sauce pan, bring it to boil.
Add sugar and stir until it dissolves.
Stir in Savathi beeja, cook until they become soft.
Add cardmom pwdr, roasted cashew, raisins.
Serve hot.

SAMOSA

2009-01-07T17:41:00.005-05:00

"Samosa" is a deep fried snack of North India, but famous in almost all the parts of India.
Ingredients:-
To make 10 samosa

For outer layer/crust:
All pupose flour-1 cup
Fine semolina- 1/4 cup
Oil- 1 tbsp
Salt to taste
Water to make dough

For Filling:
Boiled potatoes- 3 nos.
Frozen peas -1 cup
Green chillies- 2 nos.
Aniseed /sompu/saunf- 1 tsp
Garam masala pwdr- 1tsp
Coriander pwdr-1 tsp
Oil to saute- 2 tbsp
Salt to taste

Procedure:-

Mix all purpose flour, fine semolina, salt & 1 tbsp oil, make dough by adding required qty of water. Keep the dough covered for half an hour.
Heat 2 tbsp of oil in a wok, add aniseed/ saunf, saute finely chopped green chillies,peas for 5 minutes.
Stir in mashed boiled potatoes, add salt, coriander pwdr and garam masala powder.
Remove from heat after 4-5 mins. Allow it to cool.
Divide the dough into even sized dough balls.
Roll the dough into circle(like chapathi), cut it into 2 semicircles.
Take each semicircle and fold it like a cone, stuff the filling, apply water to the edges and seal properly.
Deep fry samosa in medium heat until they turn golden colour.
Serve hot.

CHAVALI KAYI PALYA

2009-01-07T17:40:00.005-05:00

Chavali Kayi is called as Guvar in Hindi and Cluster beans in English. This palya goes very well with Jowar Roti. The recipe here is North Karnataka style recipe.

Ingredients:-

Guvar/ Chavalikayi- 1/2 kg
Onion- 1 no.
Garlic - 2 pods
Shredded coconut- 1/2 cup
Green chillies- 3-4 nos.
Coriander leaves- a fistful
Masala pwdr- 1 tsp
Jeera/ Cumin seeds- 1/2 tsp
Jaggery pwdr- 1 tsp
Oil to saute
Salt to taste
Curry leaves- 1 string
Mustard-1 tsp

Procedure:-

Cut beans into 1" long, fry them with 1 tbsp oil till tender.
Grind shredded coconut, jeera, masala pwdr, garlic, coriander leaves, jaggery, green chillies and salt to not so fine paste, keep aside.
Heat 1 tbsp oil in a wok, saute mustard, curry leaves and chopped onion.
Now add fried cluster beans/ guvar, fry for 7-8 minutes.
Stir in ground masala paste, cook for 8-10 minutes.
Serve hot with Chapathi/ Jowar roti/ Rice roti.

CABBAGE BAJJI / FRITTERS

2009-01-07T17:39:00.005-05:00

Ingredients:-

Besan- 1 cup
Rice flour- 1 tbsp
Cabbage (chopped)- 2 cups
Green chillies- 2-3 nos.
Chopped coriander leaves- 2 tbsp
Salt to taste
Hot oil- 1 tbsp to mix with flour
Oil to deep fry

Procedure:-

Dry mix besan, rice flour and salt.
Add a tbsp of hot oil, finely chopped green chillies, coriander leaves.
Add required qty of water to make it thick batter, now add chopped cabbage, mix well.
Take a tbsp ful of batter and deep fry in hot oil till fritters/bajji turns golden color.
Serve hot with or w/o ketchup.

PUMPKIN PIE

2009-01-04T11:58:00.009-05:00

I wish all my blog readers " A Very Happy & Prosperous New Year", May 2009 bring good health, wealth and happiness to all of us.

I made pumpkin pie for new year, my hubby was desparate to cut the pie before I offer it to my camera God! thats why u see a slit in the pie :)))

Ingredients:-

Unbaked deep dish pie crust -1 (9 ")
Sugar -3/4 cup
Ground cinnamon -1 tsp
Salt -1/2 tsp
Ground ginger -1/2 tsp
Ground cloves -1/4 tsp

Eggs -2 Nos.
Pumpkin- 1 medium sized
Evaporated Milk -12 oz can (Nestle Carnation is preffered)

Procedure:-

Cut pumpkin into 2 halves, and pressure cook (2-whistles will be enough).
Remove the outer skin from cooked pumpkin.
Beat the cooked pumpkin in blender( qty shd be around 3 cups).
Combine sugar, salt, cinnamon, ginger and cloves in small bowl.
Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Preheat oven to 425 F.
Bake for 15 minutes. Reduce temperature to 350 F, bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
Serve immediately or refrigerate.

APPLE PIE

2008-12-29T15:48:00.006-05:00

MERRY CHRISTMAS!!!! Hope you all had good time with your family and friends on Christmas day. I was thinking to bake something for christmas, had lots of apples so made apple pie. There are so many ways to make pie, but this is the simplest method. Apple pie is a delicious desert! kids love it for sure.

For Crust

All purpose flour -2 Cups
Salt - 1 tsp
Butter- 2/3 cup
Cold water -6 tbsp

Mix softened butter, salt, flour with a fork until crumbly.
Add 5 tablespoons water and mix well, adding more water if too dry.

For Filling
Apples-6 Nos.
Sugar -3/4 cup
All purpose flour - 2 tbsp
Ground cinnamon - 1 tsp
Butter- 2 tbsp

Core, peel and slice apples.
Combine sugar, flour, cinnamon in a bowl.
Add apple slices and mix well.
Take 1/2 of the pastry and roll flat with rolling pin.
Line a 9" pie plate with the pastry.
Fill with apple mixture, dot with butter.
Take the remaining pastry dough and roll flat, place rolled sheet on top of apple pie mix.
Crimp along edges creating a scalloped edging.
Take a knife and cut slits into top pastry for steam to escape.
Bake in a 400 oven for 50 minutes or until crust is brown.
Let cool and serve.

BROWNIE WITH WALNUT & CHOCO CHIPS & CHOCOLATE ICING

2008-12-22T00:10:00.006-05:00

"My name says it all" turned one on 19th Dec'08, so to celebrate its b-day I made these chocolate brownies with walnut and choco chips.

Ingredients:-

Cocoa-unsweetened - 3/4 Cup
Baking soda -1/2 tsp
Melted butter-2/3 cup
Boiling water-1/2 cup
Granulated sugar -2 cups
Lightly beaten -2 eggs
All-purpose flour -1 1/3 cups

Vanilla extract -1 tsp
Salt -1/4 tsp
Coarsely chopped walnuts -1/2 cup
Semisweet chocolate chips-2 cups

Ingredients for Icing: -
Powdered sugar -2 cups

Cocoa - 4 tbsp

Heavy cream or half and half milk

Vanilla extract- 1 tsp

Procedure:-

In a large bowl, combine cocoa and baking soda, blend in 1/3 cup melted butter.
Add boiling water, stir until well blended.
Stir in sugar, beaten eggs and remaining 1/3 cup butter.
Stir in flour and salt.
Stir nuts and the chocolate chips into chocolate brownies batter.
Pour chocolate brownie batter into a greased 13x9x2-inch baking pan.
Bake at 350° for 35 to 40 minutes or until chocolate brownies are firm and begin to pull away from sides of pan.
Cool before spreading icing.
To make icing mix all the ingredients together with required quantity of heavy cream or half and half milk to get desired spreading consistency.
Spread icing on cooled brownies and cut into squares.
Garnish with choco-chips and chopped walnut.

MNSIA TURNS ONE!!!!

2008-12-19T11:29:00.010-05:00

"My name says it all" turned one today! OMG! can't believe this ! I am feeling like I launched this blog few weeks back but it completed 52 wks! Phew! time flies very fast :) Just for passing my time I started this foodie blog, off late cooking became my new found passion. I never thought I will be successful in running this blog for long, but I am! :-) with 140+ posts in one year, not bad. :)

To celebrate MNSIA's first anniversary I made Brownies! yum, yum! Click here for recipe.

RAGADA PATTIES

2008-12-18T21:50:00.020-05:00

Ingredients for Patties:-

Boiled potato- 4 nos.
Bread slice-2 nos.
Finely chopped onion-1 cup
Garam masala pwdr-1 tsp
Coriander powder- 1 tsp
Finely chopped green chillies- 1 tsp
Salt to taste
Oil to shallow fry

Procedure to make patties:-

Mash potato, soak bread in water and squeeze out water.
Mix all the ingredients with potato and bread.
Make small round patties and shallow fry them till golden colour as shown in picture.

Ingredients for Ragada:-

Dry peas -1 cup
Green chillies- 2 nos.
Cloves- 2 nos.
Cumin seeds-1 tsp
Chopped onion- 1 no.
Oil to saute
Salt to taste
Chat masala pwdr- 1 tsp
Garam masala pwdr- 1 tsp
Red chilli pwdr- 1 tsp
Green chutney-1 tbsp
sweet chutney- 1 tbsp
Curd- 1/2 cup
Chopped coriander leaves- 2 tbsp
Grated carrot- 1/2 cup
Finely chopped tomato- 1 cup
Finely chopped Onion-1 cup
Fine sev/ Nylon sev-1 cup

Procedure:-

Soak dry peas for 4-5 hrs.
Boil them with green chillies, cloves till soft, Keep aside.
Saute cumin seeds, chopped onion.
Add Boiled peas, salt, garam masala pwdr, red chilli pwdr, chat masala, green chutney and sweet chutney.

Place a patties in a plate, pour Ragada (peas gravy) on patties, above that a tbsp of curd. Sprinkle grated carrot, chopped tomato, chopped onion, coriander leaves, chat masala and nylon sev.

AKKI SHAVIGE UPPITTU / RICE VERMICELLI UPMA

2008-12-18T21:50:00.018-05:00

Ingredients:-

Serves- 2

Akki shavige/ Rice vermicelli- 1/4 lb

Onion-2 nos.

Green chillies- 4 nos.

Chana dal/Bengal gram- 1 tbsp

Urad dal/Black gram -1 tbsp

Chopped coriander leaves- 2 tbsp

Turmeric powder- a pinch

Oil to saute'

Mustard- 1 tsp

Curry leaves- 1 string

Salt to taste

Procedure:-

Keep some 8-10 cups of water for boiling.
Immerse vermicelli in boiling water and turn of the stove.
After 7-8 minutes drain the water and keep vermicelli aside.
Heat oil in a wok, saute mustard, bengal gram, black gram, slit green chillies ,curry leaves and chopped onion. Cook till onion becomes tender.
Stir in salt and turmeric pwdr. Turn off the heat.
Add vermicelli and stir till masala blends with vermicelli.
Sprinkle chopped coriander leaves.
Serve hot.

PEANUT MASALA

2008-12-18T21:50:00.016-05:00

Peanut masala is a very good chat for winter evenings.

Ingredients:-

Roasted Peanuts- 2 cups

Onion-1 no.

Tomato-1 no.

Coriander leaves- fistful

Salt to taste

Chat masala pwdr- 1 tsp

Lemon- quarter pc

Procedure:-

Finely chop onion and tomato.
Mix peanut,tomato and onion.
Add salt and chat masala.
Sprinkle chopped coriander leaves.
Squeeze lemon.
Serve immediately.

MAVINKAYI CHITRANNA / MANGO RICE

2008-12-15T16:26:00.002-05:00

Ingredients:-

Rice-1 cup

Raw mango-1/2 medium size

Onion-2 nos.

Green chillies- 4 nos.

Garlic -3 cloves

Bengal gram/ kadle bele- 1 tsp

Black gram/ uddin bele- 1 tsp

Mustard- 1/2 tsp

Curry leaves- 1 string

Coriander leaves- a fistful

Shredded coconut- 2 tbsp

Turmeric powder- a pinch

Oil to saute

Salt to taste

Procedure:-

Cook rice and allow it to cool.
Grate raw mango and keep aside.
Heat oil, saute' mustard, curry leaves, green chillies, sliced garlic, black gram, bengal gram and onion.
Cook for 4-5 minutes, then add turmeric powder and salt.
Remove from heat, stir in grated raw mango.
Mix this with cooked rice, sprinkle shredded coconut and chopped coriander leaves.

MADIKE KALU PALYA (SPROUTED WHOLE MOTH DRY CURRY)

2008-12-15T16:23:00.002-05:00

Ingredients:-

Madike kalu / whole moth- 2 cups

Green chillies- 4 nos.

Onion-1 no.

Garlic- 2 cloves

Jeera / cumin seeds- 1/2 tsp

Shredded coconut-1/2 cup

Mustard- 1/2 tsp

Curry leaves- 1 string

Coriander leaves- fistful

Masala powder- 1 tsp

Oil to saute

Salt to taste

Procedure:-

Soak whole moth in water overnight.
Drain water, keep them covered in a dry warm place to get sprouts or you can use sprout maker.
Grind coconut, cumin seeds, garlic, masala powder, salt and green chillies, keep aside.
Heat oil, add mustard,curry leaves & saute chopped onion.
Now add sprouted whole moth and half cup of water, cook for 5 mins.
Stir in ground paste and cook for another 5 mins.
Sprinkle chopped coriander leaves.
Serve with roti/ chapathi/ rice.

BROCCOLI RAAB & WHITE BEAN CRESCENTS

2008-12-07T22:18:00.009-05:00

Few days back, I came across this recipe in Vegetarian Times Magazine. I made one set of crescents as per recipe, it was tasting bland for my desi taste buds :) So for the next set I added a Tsp of garam masala powder to the stuffing to make these crescents spicy and Desi :P

Ingredients:-

Broccoli raab- 1 lb

Sun dried tomatoes- 3 tbsp(chopped)

Garlic - 2 cloves

Red pepper Flakes- 3/4 tsp

White balsamic vinegar- 1 tbsp

Sugar- 1 tsp

Cannellini beans- 1 cup( canned)

Pastry sheets

Oil to saute

Salt to taste

Garam masala powder- 1tsp(optional)

Sun dried tomato ~~~~~~~~~~~Broccoli raab

Procedure:-

Chop broccoli raab finely, mince garlic.
Heat oil, saute minced garlic,pepper flakes and cook 1 minute.
Add broccoli raab and saute for 5 minutes.
Stir in vinegar, sugar and salt.
Remove from heat, stir in chopped sun dried tomatoes and cannellini beans.
Allow it to cool.

Stuffing mixture

Preheat oven to 375 F.
Line baking sheet with perchment paper.
Cut pastry sheet in desired shape and stuff the broccoli raab mixture.
Brush the edges with water, press edges together and seal.
Place crescents on baking sheet, bake for 20-25 minutes.
Serve hot with/without ketchup.

GOJJAVALAKKI

2008-12-06T00:02:00.004-05:00

Ingredients:-

Flattened rice/ dappa avalakki/ thick poha- 2 cups

Tamarind juice- 2 tbsp concentrated

Peanut- 2tbsp

Red chillies- 3 nos.

Urad dal/ black gram- 1 tsp

Chana dal/ bengal gram- 1 tsp

Grated dry coconut- 2 tbsp

Coriander leaves- a fistful

Curry leaves- 1 string

Rasam powder- 1 tbsp

Salt to taste

Oil to saute

Procedure:-

Dry grind poha in blender till it looks like semolina/course rava.
Dilute tamarind paste with half a cup of water. Mix tamarind juice with the ground poha, keep aside.
Heat oil, saute bengal gram, black gram, peanuts, Dry red chillies and curry leaves. Remove from heat and add rasam powder, salt.
Now mix this sauted thing with the poha and add grated dry coconut.
Sprinkle chopped coriander leaves.
Gojjavalakki is ready to serve!!!

RAAGI ROTTI

2008-12-06T00:01:00.004-05:00

To make 10 Rotis:-

Ingredients :-

Raagi Flour -1 lb

Water - 2 cups

salt - a pinch

Procedure:-

Pour water in a vessel, add salt, bring water to boil.
Add 1/2 lb of flour, allow it to bake for 10 mins.
Stir properly to break lumps, remove the vessel from heat.
When it is warm, add remaining flour and knead well.
Make even sized dough balls.
Dust the rolling board with flour and roll the dough ball with roller pin.
Put roti on a hot tava/ griddle, brush the top surface with water.
Roast for few seconds until the top begins to puff.
Turn the roti and again roast until it puffs , then remove from tava.
Serve hot/cold with palya and chutney.

AKKI PAYASA / AKKI HUGGI

2008-12-05T23:57:00.004-05:00

"Akki Payas/ Akki Huggi" is a North Karnataka rice variety, which is usually prepared during festivals/ functions along with Kadubu/Holige. Seeing the name payas/huggi, dont think that its a sweet dish. Main ingredients for this dish are rice and kusubi. Many of you would not have heard or seen these seeds. I had brought kusubi while coming from India, I dont think we get them here in US of A. See the picture below for Kusubi seeds, they are like sunflower seeds but white in colour.

Ingredients:-

Rice- 1 cup

Kusubi-1/2 cup

Water-4 cups

Salt to taste

Procedure:-

Cook rice in cooker with 3 cups of water.
Grind Kusubi by adding a cup of water, strain it to remove all the pulp, collect only kusubi haalu.
Add this kusubi haalu to cooked rice and bring it to boil.
Akki payasa is ready to serve!!

PIZZA -II

2008-11-26T11:20:00.004-05:00

Click here for pizza recipe, everything is same as previous pizza but this time I used 1 cup of Marinara sauce instead of tomato sauce and chilly sauce.

SALAD

2008-11-25T22:42:00.005-05:00

As I said earlier, me & my DH, we are raw veggie lovers. I make salad almost everyday. A bowl of salad is what I eat in the afternoon sometimes for lunch! I love salad anytime!

Ingredients:-

Broccoli
Cucumber
Tomato
Red Onion
Lettuce
Dried Prunes
Dried Apricot
Raisins
Mayo
White Vinegar
Ranch salad dresser
Cheese (optional)
Salt to taste

Procedure:-

Slice all the above said veggies as much quantity as you want.
Add required amount of mayo, ranch salad dresser and 1 tsp white vinegar.
Add dried fruits like prunes, apricots, raisins etc.
Add a pinch of salt, mix it well. Have it fresh.

BANANA WALNUT CAKE

2008-11-25T22:30:00.005-05:00

Usually I used to bake cake by using ready mix, this time thought of making it from scratch. Its takes very less time, preparation time is hardly 10 minutes, baking time is 30 minutes. Lets get started!

To make 8" cake

Ingredients:-

All purpose flour- 1 1/4 cup
Banana (ripe & mashed)- 2 nos. medium
Softened Butter- 1/4 cup
Vanilla Extract- 1 tsp
Packed brown sugar- 1 cup
Eggs- 2 nos.
Baking Powder- 1 tsp
Salt- 1/2 tsp
Baking soda- 1/2 tsp
Milk- 3/4 cup
Chopped walnuts- 1/2 cup

Procedure:-

In a bowl, mix softened butter, vanilla extract and packed brown sugar. Stir it until fluffy.
Add eggs, baking soda, salt, baking powder and all purpose flour.
Now add milk and finely mashed ripe bananas.
Beat the mixture for about 5 minutes until it becomes soft and fluffy.
Lastly, add chopped walnuts.
Pour the batter to a greased and lightly floured 8" cake pan.
Preheat oven at 350 degree F, place the pan in oven.
Bake it for 30 minutes. Poke a knife to see whether its baked or not. If knife comes out clean, then its baked properly.
Take out from oven and allow it to cool for 10 minutes.

DUMROOT

2008-11-24T10:16:00.006-05:00

Few days before halloween we had gone for apple picking, in the same farm pumpkin patch was there too, got to see many sorts of pumpkin smallest- biggest, different shapes, colors.......it was fun! After seeing all those orange colored eye catching pumpkins i picked one thinking of making Pie which Americans prepare during halloween. But somehow cld not do it ...poor pumpkin was laying in the kitchen corner for many days, rather i shd say months :) Thank God pumpkin won't perish easily.....finally ended up in making "Dumroot".

Ingredients:-

Grated pumpkin- 3 cups

Milk- 2 cups

Sugar- 1 cup or as required

Cardmom pwdr- 1/2 tsp

Clarified butter/ghee- 4 tbsp

Cashew, raisin, almond pcs- 2 tbsp

Procedure:-

Heat clarified butter/ghee in a pan and fry cashew, almond, raisins, keep aside.
Sqeeze and take out the water from grated pumpkin as much as possible.
In remaining ghee, fry grated pumpkin for 10 minutes.
Mean while, keep milk for boiling on another stove, boil till milk reduces to a cup.
After frying grated pumpkin, add milk and keep stirring till all the milk evaporates.
Now add sugar, cardmom powder. Stir till halwa leaves sides and bottom of pan.
Turn off the heat. Add fried cashew, almond and raisins.
Serve hot/chilled.

VEGGIE SUB

2008-11-24T10:04:00.003-05:00

Subway!!!!! its one of my fav eatout in US. Me and my DH we both like veggie sub coz we are raw vegetable lovers! U can see in the picture, how veggies are oozing out ;) One foot long fills our stomach :) Its not only tasty, healthy and nutritious too. I got a footlong Italian wheat bread and made veggie sub!

Ingredients:-

Italian foot long bread- 1 no.

Red onion- 8 pcs sliced

Tomato- 8-10 pcs sliced

Lettuce- 1 cup chopped

Cucumber- 8 pcs sliced

Bell pepper- 8 pcs sliced

Mayo-4 tbsp

Ranch salad dresser- 2 tbsp

Shredded cheese- 1/2 cup

Procedure:-

Cut the bread into 2 equal parts. And slit each part lengthwise.
Apply mayo, place all the veggies, sprinkle shredded cheese, squeeze salad dresser as shown in picture.
Heat it in microwave for 60 seconds.
Sprinkle salt and pepper.
Relish yummy veggie sub!!!!!!

BHINDI MASALA

2008-11-20T15:41:00.004-05:00

Ingredients:-

Okra/ Bhindi- 1 lb
Chopped onion- 1 cup
Chopped tomato-1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Coriander leaves- a fistful
Green chillies- 2 nos.
Red chilli pwdr- 1 tsp
Garam masala pwdr- 1 tsp
Turmeric pwdr- 1/4 tsp
Coriander powder- 1/2 tsp
Salt to taste
Oil - 1tbsp

Procedure:-

Cut okra, shallow fry them and keep aside.
Heat oil in a wok, saute green chillies, ginger-garlic paste, onion. and tomato accordingly.
Stir in all the powders and salt.
Add fried okra, cook for 5-6 minutes, remove from heat.
Sprinkle chopped coriander leaves.
Serve with chapathi/roti.

CHOCO-CHIP COOKIES

2008-11-19T16:33:00.011-05:00

Its baking season in US now, Thanksgiving, Christmas, New Year all the festive occassions are in line. Last week when I went for Grocery, there was no space to walk near "Baking Needs" aisle, everything was on sale, people were just grabbing cart full........ me too bought few things like brown sugar, choco-chips, vanilla extract, all purpose flour etc. without thinking what to make with them. After coming home saw a cookie recipe on choco-chips packet and tried it. Trust me, cookies came out very well, yum....yum....

Ingredients:-

All purpose flour- 2 & 1/4 cup

Packed light brown sugar- 3/4 cup

Granulated sugar- 3/4 cup

Vanilla extract- 1 tsp

Baking soda- 1 tsp

Salt -1/2 tsp

Eggs- 2 nos.

Softened butter - 1 cup(1/2 Lb)

Semi-sweet chocolate chips- 2 cups

Procedure:-

Preheat oven to 375 degree F.
Beat butter, eggs, brown sugar, granulated sugar and vanilla extract together.
Slowly add all purpose flour, salt and baking soda, stir well.
Stir in chocolate chips.
Drop this mix on ungreased cookie sheet.
Bake for 8-10 minutes until lightly browned.
Remove from cookie sheet after cooling slightly.
Cookies are ready to eat!

BISI BELE BATH

2008-11-14T15:17:00.006-05:00

Ingredients:-

Rice- 1 cup
Toor dal/ split pigeon peas- 1 cup
Water - 6 cups (1:3) for cooking
Chopped onion- 1cup
Cubed tomato- 1 cup
Chopped Beans- 1 cup
Green peas- 3/4 cup
Chopped Carrot-1 cup
chopped Capsicum -1 cup (optional)
Tamarind juice- 1 tbsp
Oil to saute
Salt to taste

For Masala:-
Coriander seeds/dhaniya- 1tbsp
Cumin seeds- 1 tsp
Cinnamon- 1"
Cloves- 2 nos.
Urad dal/ black gram- 1 tbsp
Chana dal/ bengal gram- 1 tbsp
Grated Dry coconut- 2 tbsp
Red chilli pwdr- 2 tsp

Procedure:-

Pressure cook rice, toor dal and all the veggies together.
Fry all the ingredients listed in masala list, make powder.
Keep cooked rice and veggies on medium flame and stir in masala powder.
Add tamarind juice and salt.
Bring it to boil. Remove from heat.
Serve hot with ghee, Chips/ Sandige.

SHANKAR POLI

2008-10-31T10:45:00.007-04:00

Ingredients:-

Maida/ All purpose flour- 1 cup
Sugar powder- 1 cup
Clarified butter/ ghee- 2 tbsp
Oil for deep frying

Procedure:-

Mix maida, sugar pwdr, ghee and required amount of water to make stiff dough.
Roll dough on a butter paper and cut in required shape.
Deep fry in oil till they turn golden brown in colour.

FRIED POHA / CHIVDA

2008-10-30T16:19:00.005-04:00

Ingredients:-

Thick poha/flattened rice- 1 cup
Curry leaves- 1 string
Cashew halves- 2 tbsp
Peanuts- 2 tbsp
Daliya/puthani- 2 tbsp
Red chilli pwdr- 1 tsp
Grated dry coconut- fistful
Salt to taste
Oil for deep frying

Procedure:-

Deep fry thick poha and add fried cashew, peanut, daliya and curry leaves.
Add grated dry coconut, red chilli pwdr and salt, Mix well.
Have it with evening tea.

P.S: (To maintain crispiness of poha store it in a air tight container).

GARGI

2008-10-28T15:12:00.006-04:00

Ingredients:-

Jaggery - 2cups
Wheat flour- 2 cups
Poppy seeds- 1 tsp
Oil for deep frying

Procedure:-

Prepare a dough of wheat flour by mixing required qty of water just like chapathi dough.
Place a thick bottomed vessel on medium heat, pour a cup of water and add jaggery, make syrup of one string consistency. (keep stirring to avoid burning of jaggery at bottom of vessel)
Allow syrup to cool a bit, but it shd not be fully cold. Add dough pieces (tear dough into small pieces) to the syrup and stir well until all the dough pieces blend with syrup and becomes thick batter.
Add poppy seeds, let it settle for 2-3 hrs.
Take small qty of batter and deep fry them in oil on medium flame till they turn brownish red color.
Gargi is ready to eat!!

KODUBALE

2008-10-28T15:11:00.013-04:00

This is my Mom-in-law's version of Kodubale, she is very famous among our relatives for her crispy n tasty kodubales.

Ingradients:-

Rice flour- 2 cups
Maida/all purpose flour- 1 cup
Fine sooji/rava- 1 cup
Daliya powder (Puthani/huragadale hittu)- 1/2 cup
Grated dry coconut- 1/2 cup
Red chilli powder- 3 tsp
Curry leaves- 1 string
Cilantro/Corinader leaves- a fistful
Cumin seeds/jeera-1/2 tsp
Salt to taste
Baking soda - a pinch
Oil for deep frying

Procedure:-

Grind Dry coconut, curry leaves, cilantro, cumin seeds together.
Dry mix all the flours, add salt, soda , and a tbsp of hot oil (which brings Crispyness).
Add ground paste and required qty of water, make stiff dough.
Take small qty of dough, roll it into a string and make round shape.
Deep fry 20-25 kodubales together in oil.
Store in a air tight container.

CHAKKULI / CHAKKALI

2008-10-28T15:11:00.012-04:00

Chakkuli/ Chakkali is my all time favourite snack. My mom always used to ask me what i wish to eat on my Birthday, I always used to ask for Chakkali and Jamoon. Chakkali is a default snack during deepavali and Ugadi. My mom's version of chakkali is very tedious but here is the easiest way of making crispy chakkali.

Ingredients:-

Rice flour- 2 cups

Besan flour- 1 cup

White sesame seeds- 2 tsp

Ajwain- 1/2 tsp

Red chilli pwdr- 2 tsp

Oil- 1 tbsp for making dough

Salt to taste

Oil for deep frying

Procedure:-

Dry mix rice flour, besan, white sesame seeds, red chilli pwdr, salt and ajwain.
Add 1 tbsp hot oil , it makes chakkali crispy.
Prepare dough by adding required qty of water.

Take a dough ball, place it in chakkali maker and press as shown in picture.

Deep fry in oil till golden color.
Store chakkali in air tight container.

SAJJAKAD HOLIGE

2008-10-28T15:10:00.004-04:00

"Sajjakad Holige" is a North Karnataka spl holige. Usually during major festivals we make Bele Holige, for ugadi and dasara I made bele holige struggling so much to make Hoorana in blender as i dont have proper Indian style mixie here. So this time for a change made this sajjakad holige, no grinding no more struggle!

Ingredients:-
Outer layer:-
Maida- 2 cups
Oil-1 tbsp
Salt a pinch

For Hoorana/ Stuffing:-
Rava/sooji(medium)- 1 cup
Jaggery -1 cup
Water- 2 cups

Procedure:-

Mix maida, 1 tbsp oil, a pinch salt and required qty of water and make soft thin dough, cover and keep aside for an hour.
Fry Rava on medium flame.(as we fry for upma).
Bring 2 cups of water to boil, add rava, keep stirring to avoid lumps. Cook for 5 minutes.
Add powdered jaggery, stir well, cook for another 5 minutes. Remove from heat, allow this hoorana to cool.
Take a small qty of maida dough and stuff rava hoorana, roll it on a butter sheet.
Put holige on hot griddle, oil the top surface of holige, roast for 1 minute and then turn upside down, roast for 1 more minute.
Follow the same for the rest.(Click here to see stuffing, rolling etc)

DEEPAVALI HABBA

2008-10-28T15:09:00.005-04:00

DAL TADKA

2008-10-20T17:03:00.007-04:00

Ingredients:-

Toor dal/ Split pigeon peas- 1 cup
Ginger paste-1/2 tsp
Garlic paste- 1/2 tsp
Green chillies- 3 nos.
Onion- 1 No.
Tomato- 1 no.
Cilantro- fistful
Curry leaves- 1 string
Cumin seeds/ jeera - 1/2 tsp
Red chili pwdr- 1/2 tsp
Oil to saute
Salt to taste

Procedure:-

Cook Dal in cooker and keep aside.

Saute Jeera, curry leaves, ginger-garlic paste.

Add Chopped green chillies and onion, fry for 2-3 minutes.

Add chopped tomato and fry.

Add cooked dal, bring it to boil.

Add red chilli pwdr, salt.

Sprinkle chopped cilantro.

Serve with chapathi/roti/rice.

PARATHA

2008-10-20T16:58:00.004-04:00

Ingredients:-

All pupose flour/ maida- 4 cups
Egg (beat before adding)-1 no.
Curd- 1 tbsp
Oil -1 tbsp
Sugar- 1/2 tsp
Salt a pinch

Procedure:-

Mix all the ingredients together, add required amount of water, make dough.
Smear oil on the dough, keep it covered for an hour.
Divide dough into even size dough balls.
Roll it into flat circle, again roll it like a coil as shown in picture.
Roll the coil again, do it 2-3 times to get soft layered paratha.
Put the paratha on hot griddle, turn upside down when bubbles appear on the surface.
Bake it for 1-2 minutes, remove from griddle.
Serve hot with any side dish of your liking.

MIXED VEGGIE

2008-10-20T16:44:00.004-04:00

Ingredients:-

Chopped/ cubed Potato- 1 cup
Cubed Green pepper/Capsicum-1 cup
Cubed egg plant- 1 cup
Chopped cabbage- 1 cup
Chopped onion- 1cup
Chopped tomato-1/2 cup
Ginger paste-1 tsp
Garlic paste- 1 tsp
Slit green chillies- 4 nos.
Red chilli pwdr- 1 tsp
Garam Masala pwdr- 1 tsp
Turmeric pwdr- a pinch
Salt to taste
Oil to saute

Procedure:-

Saute Ginger-garlic paste, green chillies and onion, fry for 2-3 minutes.
Add chopped potato, cabbage, egg plant, capsicum and tomato , fry for 3-4 minutes.
Add 1/2 cup of water and cook till veggies become tender.
Stir in red chilli pwdr, garam masala pwdr, turmeric and salt.
Cook for 2-3 minutes and remove from heat.
Serve with roti/chapathi.

CARROT KHEER

2008-10-09T21:52:00.003-04:00

Ingredients:-

Carrot - 5 nos.
Milk - 1 ltr
Sugar - 3/4 cup
Almond- 10 nos.
Cashew- 10 nos.
Cardmom pwdr- 1/4 tsp

Procedure:-

Chop carrots into big pieces and cook till soft. (either in cooker or in a vessel).
Keep milk for boiling.
Grind cooked carrot, almond and cashews together into a smooth paste.
When milk thickens a bit ( when it becomes 3/4 ltr) add sugar and ground paste, stir well, bring it to boil.
Stir in cardmom powder.
Serve hot or cold (by refrigerating it).

ONION KULCHA

2008-10-05T18:06:00.005-04:00

Ingredients:-

All purpose flour / maida- 3 cups
Finely chopped onion - 1.5 cups
Green chilli paste - 1 tsp
Curd- 1 tbsp
Chopped cilantro - a fistful
Oil- 1 tbsp
Salt to taste

Procedure:-

Mix all the ingredients together and make dough by adding required qty of water.
Let it sit for half an hour.
Divide dough into even sized dough balls.
Roll them on a flour dusted platform into round shape.
Place it on a hot griddle, brush the top surface with oil.
Turn kulcha upside down after 2 minutes.
Bake it for another 2 minutes , then remove from griddle.
Serve hot with matar paneer / any side dish of your wish.

MATAR PANEER

2008-10-05T18:04:00.005-04:00

Ingredients:-

Frozen peas / fresh peas - 2 cups
Fried Paneer cubes- 1 cup
Tomato - 2 nos.
Cashew - 8-10 nos.
Finely chopped onion - 1 cup
Ginger Paste- 1 tsp
Garlic paste- 1 tsp
Red chilli pwdr- 1 tsp
Garam masala pwdr- 1 tsp
Turmeric pwdr- 1/2 tsp
Chopped cilantro - a fistful
Bay leaves- 2 nos.
Oil to saute
Salt to taste

Procedure:-

Thaw the peas if you are using frozen peas.
Puree tomato and cashew together , keep aside.
Saute bay leaves, ginger-garlic paste and onion, fry for 3-4 minutes.
Add red chilli pwdr, garam masala pwdr, turmeric pwdr and salt, stir it.
Add tomato and cashew puree, fry for 5 minutes.
Stir in peas and paneer cubes, cook for another 5 minutes.
Garnish with chopped cilantro.

MASALA AKKI ROTTI

2008-09-30T11:05:00.005-04:00

Ingredients:-

Rice flour- 4 cups

Finely chopped onion - 1 cup

Finely chopped Green chilli- 1tbsp

Grated coconut- 1/2 cup

Chopped cilantro- fistful

Daliya - 1 tbsp ( optional)

Salt to taste

Oil to grease

Procedure:-

Mix all the ingredients ( except oil ) with water , make a stiff dough.

Take a fistful of dough and pat it on a greased surface.

Place roti on a hot griddle/ tava.

Grease the surface of roti with oil, bake for 2 minutes.

Turn roti upside down, leave it for a minute.

Remove from griddle.

Serve hot with coconut chutney.

BATTALU KADUBU

2008-09-30T11:04:00.013-04:00

Ingredients:-

Rice flour- 3 cups

Water - 3 cups

Salt to taste

Procedure:-

Keep water for boiling add salt.
When water starts boiling add rice flour and leave it for abt 15 minutes.
Stir it well, no lumps shd be left.

Divide the dough into even sized dough balls.
Flatten them with hand as shown in picture.
Grease idli stand and arrange them in it.
Steam cook for 10 minutes.

Serve Kadubu with Chanadal chutney/ mango chutney / onion chutney.

MANGO CHUTNEY

2008-09-30T11:04:00.012-04:00

Ingredients:-

Raw Mango -1 no.
Green chillies- 2-3 nos.
Cumin seeds/ jeera - 1/2 tsp
Garlic - 2 cloves
Jaggery - 1 tbsp
Cilantro- a fistful
Crlly leaves- 1 string
Salt to taste

Procedure:-

Peel mango and grate it.
Grind grated mango and rest of the ingredients together.
Yummy mango chutney is ready. This can be eaten with Chapathi/ rice/ idli.

TOMATO GOJJU

2008-09-30T11:03:00.005-04:00

Ingredients:-

Tomatoes -3 nos.

Garlic- 2 cloves

Dry red chillies- 3 nos.

Masala pwdr- 1tsp

Jaggery pwdr - 1 tsp (optional)

Cilantro to garnish

Mustard- 1/2 tsp

Curry leaves- 1 string

Salt to taste

Oil to saute

Procedure:-

Heat oil in a wok, saute mustard, curry leaves, garlic and red chillies.

Add chopped tomato, cook until they soften.

Add jaggery pwdr, masala pwdr and salt.

Sprinkle chopped cilantro.

This can be eaten with chapathi/ rice/ idli.

GASAGASE HOLIGE

2008-09-29T19:26:00.004-04:00

This is a traditional sweet, easy to make and crispy to relish.

Ingredients:-

For flat puris:
All purpose flour / maida -3 cups
Oil- 1 tbsp
Salt a pinch
Water to make dough
Oil to deep fry puris

For Rasa:
Poppy seeds / gasgase- 1 tbsp
Grated dry coconut- 1 cup
Almond - 1/2 cup
Jaggery syrup- 1/2 cup ( or as required)
Cardmom pwdr- 1/4 tsp
Milk- 2 cups

Procedure:-

Mix all purpose flour, salt , 1 tbsp oil and make stiff dough by adding required amount of water.
Keep it covered for 1-2 hrs.
Divide the dough into even sized balls and roll them thin.
Deep fry puris till they turn golden in color.
Grind poppy seeds, dry coconut and almonds together by adding little milk / water.
Bring milk to boil, add the ground paste, jaggery syrup and cardmom pwdr.
Keep stirring and bring it to boil.
Arrange flat puris in a serving plate and pour this RASA on the puri (5 minutes before serving). If you dont like crispy puri then soak puri in rasa for abt 10 minutes and then eat.

MAVINAKAYI PALYA (MANGO CURRY)

2008-09-17T15:30:00.011-04:00

This post is dedicated to all my preggy friends and cousins [:P]

Mango!!!!!!! King of fruits. In India, mango season starts from April ends in August. During this season not even a single day we missed eating mango or its by-product. We can make jam , sikarne, mango lassi, mango shake. with ripen mangoes and with raw mango we can make pickle, mango rice / chitranna, panaka/juice, chutney, palya/curry and so on.

My mouth started watering after seeing mangoes in Indian store, I grabbed few thinking of pickle and mango curry. Made this finger licking curry, we loved it, even my daughter was licking her fingers. I am sure that all my lovely preggy friends like this curry.

Ingredients:-

Raw mangoes- 2 nos.

Onion- 1 no. (optional)

Red chilli powder- 2 tsp

Jaggery - 1 tbsp(powdered)

Masala powder- 1 tsp

Mustard- 1/2 tsp

Curry leaves- 1 string

Shredded coconut- 1/2 cup

Chopped Coriander leaves- 1 tbsp

Oil to saute

Salt to taste

Procedure:-

Peel mangoes and cut them into cubes.
Saute mustard, curry leaves and chopped onion in a wok.
Add mango cubes and cook until they become tender. (add 1/2 cup water).
Now add jaggery, masala pwdr, red chilli pwdr, shredded coconut, salt and stir it.
Sprinkle chopped coriander leaves.
Serve with chapathi/ roti/ rice.

CORN MASALA

2008-09-04T10:57:00.006-04:00

Ingredients:-

Shredded corn- 3 cups
Green chillies- 3 nos.
Asafoetida/ hing- a pinch
Shredded coconut- 1/2 cup
Chopped coriander leaves- 1/4 cup
Curry leaves- 1 string
Oil- 1 tbsp
Salt to taste

Procedure:-

Heat oil in a wok, add slit green chillies, curry leaves and hing.

Then add corn, fry for 8-10 minutes.

Sprinkle shredded coconut, chopped coriander leaves and salt.

Have it as evening snack or have it with lunch/dinner as side dish (like Kosumbari).

INSTANT RAVA DOSA

2008-09-03T18:52:00.005-04:00

Ingredients:-

Fine Sooji/Semolina- 2 cups

Maida- 1/2 cup

Rice flour- 1/2 cup

Cumin seeds/ jeera- 1 tsp

Chopped coriander leaves- 1/2 cup

Salt to taste

Procedure:-

Dry mix rava, maida and rice flour.
Add cumin seeds, salt and required quantity of water , make thin batter.
Add chopped coriander leaves.
Take a ladleful of batter and pour it on a hot griddle.
After 2 minutes turn dosa upside down, roast for a minute, remove from griddle.
Serve dosa with coconut chutney.

SAJJAPPA

2008-08-27T11:24:00.010-04:00

Ingredients for Outer layer:-
All purpose Flour- 3 cups
Oil- 1tbsp
Salt a pinch

Ingredients for Hoorana/ Stuffing:-
Fine sooji/ Semolina - 2 cups
Dry coconut powder (coarse) - 1.5 cups
Cardmom powder- 1/2 tsp
Jaggery- 400 gms

Oil for deep frying

PROCEDURE:-

Add 2 cups of water to jaggery and keep it on medium heat. Keep stirring to avoid it sticking to the bottom of vessel. Make one string consistency syrup, remove from heat.
In another vessel, dry mix semolina, coconut powder and cardmom powder.
Now add required qty of jaggery syrup, stir it properly and make like dough.
Keep this stuff covered for 3 hrs.
For outer layer, mix maida, salt, oil and required qty of water, make soft dough, (as shown in picture ) keep it covered for 3 hrs.

After 3 hrs, divide the stuffing thing/ hoorana into small, even sized balls.

Take a small qty of maida dough, roll it into small round shape of dia 3" , keep hoorana inside and cover it.
Roll/ pat it as shown in picture.

Deep fry in oil both the sides.
Sajjappa is ready.

CENTUARY

2008-08-27T11:23:00.011-04:00

I am happy that I completed 100 posts in my blog. I just started this blog for passing my time and never took it seriously, but now a days many of my friends refer my blog, search for recipes and ask for new recipes. If i won't post any recipe for few days they will ask me Why there is no new recipe and all....Somedays I will be in cooking mood, I will try new stuff and post them and somedays I wont feel like cooking. You can see in my blog archieve, few months have more than 15 posts and very few in some months. Now on i have decided to post atleast 2 recipes per week. Here I am going to list my favourite recipes under different category among these 100 recipes.

Sweets - Rasamalai

Rice - Biranji

Starter - Masala Mirch

Side Dish- Paneer Butter Masala

Roti- Bele Tappal Rotti

I would like to thank all my blog readers for visiting my blog and for encouraging me. I welcome your comments / suggestions to make this blog more tastier. Thanks again.

ALOO GOBI

2008-08-13T16:57:00.004-04:00

Ingredients:-

Aloo/potato- 2 nos.
Cauliflower/ gobi florettes- 2 cups
Bay leaves- 2 nos.
Cumin seeds- 1 tsp
Green chillies- 4 nos.
Ginger paste- 1 tsp
Red chilli pwdr- 1/2 tsp
Daniya/ coriander pwdr- 3 tsp
Turmeric- 1/4 tsp
Salt to taste
Oil to saute
Chopped Coriander leaves- 2 tbsp

Procedure:-

Heat oil in a wok, saute cumin seeds, bay leaves and green chillies.
Mix coriander pwdr, red chili pwdr, turmeric and ginger paste in 1/2 a cup of water.
Pour this masala mix into wok, cook for 5 minutes.
Now add chopped potato and cauliflower florettes, stir well.
Cook for 10-12 minutes, add salt and coriander leaves.
Cook for another 2 minutes.
Serve hot with chapathi/roti/pulka.

METHI RICE

2008-08-13T16:32:00.003-04:00

Ingredients:-

Rice- 1 cup
Methi/fenugreek leaves- 1 bunch
Sliced Onion-1 cup
Garlic- 4 slice crushed
Dry red chillies- 4-5 nos.
Curry eaves- 1 string
Cumin seeds- 1 tsp
Cumin seeds pwdr- 1 tsp
Oil to saute
Salt to taste

Procedure:-

Cook rice and allow it to cool.
Clean methi/ fenugreek leaves, chop and keep aside.
Heat oil in a wok, saute jeera/cumin seeds, garlic, curry leaves and dry red chillies.
Then add sliced onion, fry till onion become tender.
Add chopped methi leaves, fry for 5 minutes.
Finally add cumin seeds pwdr and salt, stir well, remove from heat.
Mix rice with this and serve.

NAG PANCHAMI

2008-08-06T16:16:00.013-04:00

" Nag Panchami" is one of the important festival for North Kannadigas. It is celebrated in 3 days, starts on Chaturthi of Shravana maasa and ends on shashti i.e., 4th to 6th day from new moon day. Shraavana maasa is a holy month for Hindus, Special Abhisheka, Utsavas are done to GOD during this month. First day of festival is known as "Rotti Habba"( Roti Festival). On this day, Jowar rotti with different types of curry/palya, chutney, salads are prepared and exchanged with friends and relatives.

Second day is "Nag Panchami", 5th day of shravan maasa, when God Nagaraja is worshipped. People go near snake mounds and pour milk, but we never went near snake mounds, we used to worship Silver Naga and pour milk on that.
While coming from India, my Mom in law gave me a silver shiva with a naga attached to it, We worshipped it, poured milk and offered Laddus.

Nag Panchami is usually called as "UNDI HABBA" (Laddu Festival) in our rural tongue, as many sorts of laddus are made during this festival. My Mom makes atleast 10 types of laddus namely Shenga Undi(Pea nut laddu), Yellu Undi( Sesame Laddu), Rava Undi ( Semolina Laddu), Kadle Undi( Daliya Pwdr Laddu), Besan Undi( Gram Flour Laddu), Uttatti Undi( Dates Laddu), Hurakki undi( Laddu prepared by mixing 3-4 types of flour), Sev undi( Sev Laddu), Gulagi Undi( Boondi Laddu), Gulladaki Undi ( dont know how to translate it), Mandakki undi( Puffed rice Laddu) and so on. She makes more than 250 laddus to distribute among friends and relatives. For the first time I tried to make laddus and made first 5 types in my mom's list. I was a bit hesitant to make laddus, main reason for my worry was making perfect jaggery syrup. If one gets a perfect "one string consistency", one can make laddus easily.

Hurray!!!!!! I made them!!!!

Have a look at Laddus

Shenga Undi ( Pea nut Laddu)

Yellu Undi ( Sesame Laddu)

Rava Undi ( Semolina Laddu)

Kadle undi ( Daliya Pwdr Laddu)

Besan Undi ( Gram Flour Laddu)

Third day is Shashti, People worship Goddess Ganges on this day. Usually Holige/ Obbattu is made for offering godess. ( rather i shd say to quench our craving for eating sweets).

Here ends the saga of Nag Panchami no, no, Undi Habba.

CHANNA BHATURA

2008-08-06T15:42:00.004-04:00

BHATURA:-

Ingredients:-
All purpose Flour- 4 cups
Baking soda- 1/2 tsp
Oil- 1 tbsp
Curd- 1 cup
Salt to taste
Oil for deep frying

Procedure:-

Mix all purpose flour, salt, baking soda, oil with required amount of curd , knead it and make dough.
Keep the dough in warm place for 5 hrs for fermenting.
Divide the dough into small dough balls of golf ball size.
Roll them thick and round of required size, usually bhaturas will be 6-7" in diameter.
Deep fry, serve hot with channa masala.

CHANNA MASALA:-

Ingredients:-
Chick peas/ Kabul Channa- 2 cups
Bay leaves- 3 nos.
Tea bag- 1 no.
Onion- 2 Nos.
Tomato - 2 Nos.
Ginger- garlic paste- 1 tbsp
Slit Green chillies- 4 nos.
Cumin seeds/jeera- 1tsp
Cinnamon pwdr- 3/4 tsp
Cloves- 3 nos.
Turmeric pwdr- 1/2 tsp
Red chilli pwdr- 2 tsp
Garam masala pwdr-1 tsp
Coriander leaves- 1/2 cup chopped
Oil to saute
Salt to taste

Procedure:-

Soak kabuli channa/chick peas for 5-6 hrs.
Pressure cook chick peas with salt, water, bay leaves and tea bag.
Grind 1 tomato, 1 onion, fistful of cooked chick peas.
Heat oil in a wok, saute cumin seeds, cloves, cinnamon pwdr, green chillies , ginger- garlic paste one after the other respectively.
Now saute one chopped onion and chopped tomato one after the other respectively.
Add ground paste , fry for 5-6 minutes.
Add red chilli pwdr, garam masala pwdr, turmeric pwdr and salt, stir well.
Add cooked chick peas ( remove bay leaves and tea bag).
Cook till the gravy becomes thick. (Taste it and adjust salt and spice according to your taste.)
Sprinkle chopped coriander leaves.
Serve hot with Bhatura/ chapathi/poori/ naan.

SEV PURI

2008-07-23T14:24:00.007-04:00

Ingredients:-

Puri
Sweet chutney
Green chutney
Nylon sev
Chopped onion- 1 cup
Chopped tomato- 1 cup
Grated carrot- 1/2 cup
Chopped coriander leaves- 2 tbsp
Curd - 1/2 cup
Red chilli pwdr
Chat masala pwdr

Procedure:-

Arrange 7-8 flat Puri in a plate.
Put curd, sweet chutney, khara/green chutney on each puri.
Sprinkle a pinch of chat masala, red chilli pwdr, then add chopped onion, tomato, grated carrot, chopped coriander and finally sprinkle nylon sev.

PANEER BUTTER MASALA

2008-07-21T21:48:00.006-04:00

Ingredients:-

Paneer/ cottage cheese - 300 gms
Onion- 2 nos.
Tomato- 2 nos.
Butter- 3 tbsp
Bay leaf- 1 no.
Clove- 2 nos.
Cashew paste- 2 tbsp
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Red chilli pwdr- 1 tsp
Coriander pwdr- 1tsp
Garam masala pwdr-2 tsp
Turmeric/ haldi- 1/2 tsp
Ghee/ clarified butter - 2tbsp
Chopped cilantro- 2 tbsp
Salt to taste

Procedure:-

Cut paneer into cubes and fry them in ghee, set aside.
Heat butter in a wok, saute bay leaf and clove.
Saute ginger, garlic paste and grated onion for 5-6 minutes.
Add tomato puree and cashew paste fry for 5 minutes.
Now add coriander pwdr, red chilli pwdr, garam masala pwdr, haldi and salt.
At the end add fried paneer cubes, stir them in gravy.
Sprinkle cilantro.
Serve hot with chapathi/naan/kulcha.

PALAK CUTLET

2008-07-21T14:49:00.005-04:00

Ingredients:-

Cooked Rice- 1 cup
Boiled potato- medium size 2 nos.
Spinach/palak - finely chopped- 2 cups
Green chilli paste-1 tsp
Ginger paste-1 tsp
Coriander leaves- chopped 1/2 cup
Besan- 2 tbsp
Garam masala pwdr- 1 tsp
Salt to taste
Oil to fry

Procedure:-

Mash boiled potatoes and rice together.
Add all other ingredients and mix well.
Make round shaped patties of 3" diameter.
Shallow fry on medium heat.
Serve hot with tomato sauce.

COCONUT RICE

2008-07-21T14:47:00.005-04:00

Ingredients:-

Rice- 1 cup
Water- 2 cups
Shredded coconut-1 cup
Mustard - 1 tsp
Red chillies- 3 nos.
Urad dal- 1 tsp
Curry leaves- 1 string
Cilantro- 5-6 strings
Oil to saute
Cashew to garnish
Salt to taste

Procedure:-

Cook rice and keep aside. (For her/him, who doesn't know to cook rice:- Add water and rice in cooker, keep cooker on stove, turn on heat, after 2 whistles turn off heat, rice is ready, as simple as that.)
Heat oil in a wok, saute mustard, urad dal, curry leaves, red chilles and shredded coconut.
Fry for 3-4 minutes, then add salt.
Mix it with rice, sprinkle chopped coriander leaves, garnish with fried cashew and serve.

MASALA PURI

2008-07-21T14:44:00.011-04:00

Ingredients:-

Puri
Dry peas -1 cup
Green chillies- 2 nos.
Cloves- 2 nos.
Cumin seeds-1 tsp
Chopped onion- 1 no.
Oil to saute
Salt to taste
Chat masala pwdr- 1 tsp
Garam masala pwdr- 1 tsp
Red chilli pwdr- 1 tsp
Green chutney-1 tbsp
sweet chutney- 1 tbsp
Curd- 1/2 cup
Chopped coriander leaves- 2 tbsp
Grated carrot- 1/2 cup
Finely chopped tomato- 1 cup
Finely chopped Onion-1 cup
Fine sev/ Nylon sev-1 cup

Procedure:-

Soak dry peas for 4-5 hrs.
Boil them with green chillies, cloves till soft, Keep aside.
Saute cumin seeds, chopped onion.
Add Boiled peas, salt, garam masala pwdr, red chilli pwdr, chat masala, green chutney and sweet chutney.
Arrange 7-8 puris in a plate, pour peas gravy on puris, above that a tbsp of curd.
Sprinkle grated carrot, chopped tomato, chopped onion, coriander leaves and nylon sev.

Its very easy to make, u never go wrong. You can use more/less qty of masala pwdrs/chutney according to your taste.

PURI AND CHUTNEY FOR CHAATS

2008-07-19T17:13:00.011-04:00

Chaat is a term which brings water in everyones mouth. There are many types in it viz., Pani puri, Sev puri, Masala puri, bhel puri etc. For everything we need puri, sweet chutney, khara/green chutney. If u keep these 3 ready, its very easy to make chaats.

Puri:-
Ingredients:
Fine sooji/semolina- 2 cups
Oil- 1 tsp
Salt to taste
Oil to deep fry puris

Procedure:-

Mix sooji, salt, oil , water and make a soft dough. Keep it covered for half an hour.
Roll the dough like chapathi but a bit thinner.
Cut it into small puris by using a small lid.
Deep fry in oil.

Sweet Chutney:-
Ingredients:
Dates-3-4 nos.
Tamarind- lemon size
Cumin seeds- 1 tsp
Jaggery- 1tsp

Procedure:-
Grind all the ingredients together to get sweet chutney.

Green Chutney:-
Ingredients:
Chopped coriander leaves- 1 cup
Chopped Pudina- 1/2 cup
Green chillies- 5 nos. (or as per your taste)
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Salt to taste

Procedure:-
Grind all the ingredients together to get green chutney.

RAGI DOSA / FINGER MILLET PANCAKE

2008-07-19T17:07:00.009-04:00

Ingredients:-

Urad dal/ black gram- 1cup

Ragi/ finger millet flour- 2 cups

Baking soda- 1/2 tsp

Salt to taste

Butter milk- 1/2 cup (optional)

Procedure:-

Soak black gram for 4 hrs, then grind it.
Add ragi flour, salt, soda, butter milk and water , make thin batter.
Keep batter for 4-5 hrs to ferment.
Pour a ladle full of batter on hot griddle, turn upside down after 2 minutes.
Remove from griddle after 1 minute.
Eat hot n crisp dosa with coconut chutney and a blob of butter on dosa, believe me its heaven!!

BUTHI / RICE BALL

2008-07-19T17:05:00.006-04:00

Ingredients:-

Rice- 1 cup

Water- 2.5 cups

Salt to taste

Grated Ginger-1 tsp

Grated garlic- 1 tsp

Curd- 1/2 cup

Milk- 1/2 cup

Procedure:-

Bring water to boil in a vessel, add rice, cook till done.
Drain out the remaining water.
Allow rice to cool for sometime.
Add ginger, garlic, salt, curd and milk, mash and mix thoroughly.
Make 2-3 rice balls.
Serve with pickle/ chutney.

HOLIGE-SIKARNE

2008-07-19T09:20:00.015-04:00

Click on links below for recipe-
Holige
Holige saaru
Sikarne

AVALAKKI / POHA

2008-07-17T13:29:00.006-04:00

Ingredients:-

Thick Poha- 2 cups

Curry leaves- 1 string

Onion- 2 nos.

Green chillies- 4 nos.

Peanut- fistful

Turmeric pwdr- a pinch

Salt to taste

Oil to saute

Procedure:-

Soak poha in water for 5 minutes and drain it properly.
Heat oil in a wok, fry peanut, remove from oil, keep aside.
In remaining oil saute green chillies, curry leaves.
Add chopped onion and fry till they become translucent.
Stir in turmeric pwdr and salt. Remove from heat.
Mix this with poha.
Sprinkle peanuts and chopped coriander leaves.
Microwave for a minute and serve.

RAJMA

2008-07-17T12:51:00.004-04:00

Ingredients:-

Rajma/ red kidney beans- 2 cups
Ginger, garlic paste- 2tsp
Finely chopped onion- 1 cup
Chopped Tomato- 1 cup
Green chillies- 2 nos.
Chopped coriander leaves- 2 tbsp
Garam masala pwdr- 1 tsp
Red chilli pwdr- 1 tsp
Coriander pwdr-1 tsp
Haldi/turmeric pwdr- 1/4 tsp
Curd- 2 tbsp
Salt to taste
Oil to saute

Procedure:-

Soak rajma overnight.
Heat oil in a pressure cooker pan, saute ginger-garlic paste, green chillies and onion.
Then add red chilli pwdr, garam masala pwdr, haldi and coriander pwdr.
Add curd and stir it well and then add chopped tomatoes.
Now add rajma, salt and water. Close the cooker lid and cook till 4 whistles.
Garnish with chopped coriander leaves.
Serve with rice/chapathi/roti/naan.

JEERA RICE

2008-07-17T12:24:00.006-04:00

Jeera Rice is very easy to make and less time consuming.

Ingredients:-

Basmati Rice- 1 cup
Water- 2 cups
Thinly sliced onion- 1 cup
Cumin seeds- 2 tsp
Cumin pwdr-1 tsp
Fried cashew- 2 tbsp
Salt to taste
Ghee/clarified butter- 2 tbsp

Procedure:-

Heat ghee in a Pressure cooker pan, saute Cumin and onion.
Add Cumin pwdr and salt.
Add soaked and drained basmati rice, fry for a minute.
Add water, close the cooker lid.
Turn off the heat after 2 whistles.
Garnish with cashews, serve hot with any gravy.

CARROT HALWA

2008-07-17T11:49:00.007-04:00

I used to make carrot halwa in a different style, used to cook carrot in cooker, tastes okie dokie. This time my friend Punjabi Kudi helped me by sharing typical Punjabi Carrot Halwa recipe. It was AWESOME!!!!!!

Ingredients:-

Shredded carrot- 3 cups
Milk- 2 cups
Sugar- 1/4 cup or as required
Cardmom pwdr- 1/2 tsp
Clarified butter/ghee- 4 tbsp
Cashew, raisin, almond pcs- 2 tbsp

Procedure:-

Heat clarified butter/ghee in a pan and fry cashew, almond, raisins, keep aside.
In remaining ghee, fry shredded carrot for 10 minutes.
Mean while, keep milk for boiling on another stove, boil till milk reduces to a cup.
After frying carrot, add milk and keep stirring till all the milk evaporates.
Now add sugar, cardmom powder. Stir till halwa leaves sides and bottom of pan.
Turn off the heat. Add fried cashew, almond and raisins.
Serve hot/chilled.
Serve it with vanilla ice-cream, its a best dessert forever.

MANGO SHAKE

2008-07-17T11:40:00.003-04:00

Ingredients:-

Mango Pulp- 2 cups
Milk- 1 cup
Sugar - 2-3 tsp
Ice cubes- as required

Procedure:-

Blend above said ingredients together, pour it in a serving glass, add ice cubes and relish ur drink, slurp!!!!!

KAJU MASALA

2008-07-08T08:57:00.003-04:00

Ingredients:-

Cashew/ Kaju- 1/2 cup
Ginger, garlic paste- 1 tbsp
Green chillies- 2 nos.
Red chilli pwdr-1 tsp
Garam masala pwdr- 1 tsp
Finely chopped onion- 2 nos.
Finely chopped tomato/ tomato puree- 2 nos.
Curd- 2 tbsp
Cilantro- 2 tbsp finely chopped
Turmeric pwdr/haldi- 1/2 tsp
Besan - 1 tbsp
Oil to saute
Salt to taste
Ghee to fry cashew

Procedure:-

Fry cashew in ghee/clarified butter, keep aside.
In a wok, heat oil, add ginger-garlic paste, green chillies, then chopped onion, saute till soft.
Add tomato, fry for 3-4 minutes.
Now add, garam masala pwdr, red chilli pwdr, haldi, curd and salt.
Add besan flour to 1/4 cup of water, stir and remove lumps.
Add besan slurry to masala, Stir it and cook it for few minutes.
At the end, add fried cashew and chopped cilantro.
Serve hot with chapathi/roti/naan/kulcha.

MASALA KULCHA

2008-07-08T08:32:00.003-04:00

Ingredients:-

All Purpose flour- 2 cups
Curd- 2 tbsp
Baking powder- 1/2 tsp
Green chillies- 2 nos. (finely chopped)
Cilantro- 2 tbsp ( finely chopped)
Garam masala pwdr- 1 tsp
Salt to taste
Oil- 1 tbsp
Sesame seeds /til- to garnish
Clarified butter/ ghee to smear

Procedure:-

Mix all purpose flour, baking powder, curd, green chillies, cilantro, garam masala, oil, salt with warm water, kneed it and make soft dough. Let it sit for an hour.
Divide dough into even sized dough balls.
Roll them into thick round shape.
Place it on a hot griddle until bubbles form on top surface.
Turn it upside down, bake for 2-3 mins.
Apply ghee, sprinkle sesame seeds and finely chopped cilantro.
Serve hot with any side dish.

BHINDI / OKRA FRY

2008-07-08T08:23:00.003-04:00

Ingredients:-

Okra-10-12 nos.
Besan flour- 2 tbsp
Red chilli powder- 1 tsp
Any Masala powder- 1 tsp
Niger seeds powder/ uchellu pudi/gurellu pudi- 1 tsp
Salt to taste
Oil- 1 tbsp
To fry- 2 tbsp oil

Procedure:-

Mix all the ingredients except okra.
Make a lengthwise Slit in okra, stuff the mix in it.
Fry them with oil.
Fried okra is good companion for chapathi/roti/naan/kulcha.

MANGO LASSI / SMOOTHIE

2008-07-08T08:18:00.002-04:00

Ingredients:-

Curd/yogurt- 1 cup

Mango pulp- 1 cup

Honey/sugar- as per your taste

Ice cubes- 4 cubes

Procedure:-

Blend yogurt, mango pulp(any brand) , sugar/honey together in a blender.
Pour it directly to glasses, add ice cubes.
Enjoy yummy mango lassi!!! slurp!!!

WEEKEND PLATTER

2008-07-08T08:12:00.005-04:00

MASALA KULCHA, KAJU MASALA, BHINDI FRY, CAKE AND MANGO LASSI

Platter for our 7th wedding anniversary dinner!

JOLAD MUDDE WITH SHENGA TAMBULI

2008-07-08T07:51:00.005-04:00

( JOWAR FLOUR BALL WITH PEANUT CHUTNEY)

Ingredients:-
To make 2 balls:

Jowar flour - 1/2 lb
Water - 2cups
Salt to taste

Procedure:-

Make slurry of jowar flour by adding 2tbsp of flour to half a cup of water.
In a pan pour water, add salt, bring it to boil.
Add slurry, keep stirring until it starts boiling.
Add remaining flour, let it cook for 10-15 minutes on medium flame.
Stir it properly to remove lumps.
Remove from heat, make it into balls when hot.
Serve hot with ghee/clarified butter and peanut chutney.

PEANUT CHUTNEY ( SHENGA TAMBULI)

Ingredients:-

Fried and peeled pea nuts - 1 cup
Green chillies-2 nos.
Curry leaves - 1 string
Cilantro- 1/4 bunch
Salt to taste

Procedure:-

Grind all the above said ingredients together coarsely.
Serve it with Mudde.

BILI HOLIGE & SIKARNE

2008-06-30T08:06:00.014-04:00

MANGO FEST- MANGO FEAST

When mango season started in India, every now and then I used to hear over phone abt "Holige-Sikarne oota" either from my inlaws or from my parents. Back home, we used to go to Lal Bagh Mango Mela to buy mangoes in bulk. We used to make Sikarne with Holige, Puri or Chapathi every weekend during Mango season and invite frens n relatives for lunch. When my eyes caught Indian mangoes in Desi Grocery store, I grabbed few thinking of sikarne. Yesterday I made Bili Holige, Potato Palya with Mango Sikarne.

SIKARNE

Sikarne is made from Mango, its sort of mango juice. Take required number of mangoes and squeeze out all the pulp, add sugar/jaggery (as required) and a tsp of cardmom powder. Sikarne is ready! Have it with Holige/Bili holige/ Chapathi/ Puri.

To make 10 Bili Holige:-

Ingredients :-
For stuffing:
Rice Flour -1 lb
Water - 2 cups
salt - a pinch
Outer layer:
All purpose flour/maida- 2 cups
Oil- 1 tbsp
Salt a pinch
Water to make dough

Procedure:-

Prepare a thin dough by mixing maida, salt and water. Smear oil all around the dough,keep it covered for an hour.
Pour water in a vessel, add salt, bring water to boil, add Rice flour, allow it to bake for 15 mins.
Stir properly to break lumps, remove the vessel from heat.
Knead well, add flour if required, make even sized dough balls.
Stuff the rice dough ball in maida layer as shown in picture.

Roll them with roller pin on a butter paper.

Put holige on a hot tava/ griddle, brush with oil.

Roast for few seconds until the top begins to puff.

Turn the holige and again roast until it puffs , then remove from tava.

Relish holige with Potato palya and mango sikarne.

MIRCH MASALA / STUFFED FRYING PEPPER FRITTERS

2008-06-25T17:14:00.011-04:00

There is a petty Snack shop near our home in Bangalore, where me and my DH used to hangout in the evening to eat spicy stuffed capsicum fritters. That shop used to be so much crowded, we had to wait in queue for more than an hour to eat. My DH was asking me to make those fritters from long time. So, yesterday I made the fritters using cuban frying peppers instead of Capsicum and one more thing is that shop lady used to sprinkle some sort of powder and she used to apply some sort of chutney which would make the fritters more tasty and spicy. Here I have used only coriander chutney, even then they were tasty. It was a big hit!!!

Frying Pepper

Ingredients:-

To make 4 fritters

Cuban Frying pepper- 2 nos. (Cut them half to make 4)

Besan flour- 1 cup

Ajwain- 1/2 tsp

Baking soda- a pinch

Salt to taste

Oil to fry

For Stuffing:

Coriander chutney (Swad brand preferred)

Grated carrot- 1/2 cup

Finely chopped onion- 1/2 cup

Finely chopped Coriander leaves- 1 tbsp

Half lemon

Procedure:-

Mix besan with water and make batter without any lumps.
Add salt , ajwain, soda to the batter, mix well.
Dip pepper in batter (whole surface of pepper shd be covered with batter).
Deep fry in oil.
Allow it to cool for few minutes.
Slit the fritter at centre, apply coriander chutney, then place Chopped onion, grated carrot, sprinkle coriander leaves and squeeze lemon 4-5 drops.
Yummmmmmmmmm, have it quickly.

KIWI SMOOTHIE

2008-06-24T15:35:00.004-04:00

Ingredients:-

Serves-2
Sliced Kiwi - 2 cups
Yogurt/curd- 1 cup
Honey- 2 tsp
Ice cubes- 1 cup

Procedure:-

Grind kiwi, honey and yogurt together in a blender.
Pour it to serving glasses and add ice cubes.

CHAPATHI AND ALOO PALAK

2008-06-23T08:38:00.004-04:00

CHAPATHI

Ingredients :-

Wheat flour- 2 cups
Oil- 2 tsp
Water to make dough
Salt - a pinch

Procedure:-

Mix the flour with water and knead to a smooth dough.
Keep closed for 1 to 2 hours.
Divide the dough into even sized balls and roll them into 8"-9" dia thin circles.
Heat the griddle and put chapathi. When small bubbles appear on top, turn over immediately.When it puffs up, remove from griddle.
Serve hot with vegetables/ curry/ chutney.

ALOO PALAK

Ingredients:-

Palak- 1 bunch (approx. 30-40 leaves)

Boiled Potato/Aloo-2 nos.

Chopped onion- 1 cup

Tomato puree-1 cup

Cumin seeds- 1 tsp

Green chillies- 2 nos.

Red chilli pwdr- 1 tsp

Cinnamom, clove pwdr- 1 tsp

Garam masala pwdr- 1 tsp

Turmeric pwdr/ haldi- 1/4 tsp

Ginger paste- 1 tsp

Oil to saute

Salt to taste

Procedure:-

Cook cleaned spinach with chilli in a pan until soft.
Allow it to cool, grind it and keep aside.
Cut boiled potatoes into cubes.
Heat oil in a wok, fry potato cubes and keep aside.
In remaining oil, saute cumin seeds, ginger paste and chopped onion.
Fry until onion turn golden brown in color.
Now add tomato puree, cook for 5 minutes.
Add cinnamon- clove pwdr, garam masala pwdr, red chilli pwdr and turmeric pwdr/haldi one by one respectively.
Fry until all the powders blend and become paste.
Add ground spinach paste and salt, keep stirring, cook for 7 minutes.
Finally add fried potato cubes.
Serve hot with Naan/Chapathi/paratha/roti.

FRUIT SALAD

2008-06-21T11:18:00.006-04:00

Ingredients:-

Apple- 1 no.
Banana- 1 no.
Grapes- 1 cup
Peach- 1 no.
Plum- 1 no.
Water melon- 1 cup
Custard powder (Brown & Palson preferred)- 1 tbsp
Milk-1 cup

Procedure:-

Mix Custard powder with 1/4 cup water and keep it aside.
Bring milk to boil and custard mix to it, cook for 5 minutes.
Refrigerate the custard for 1-2 hrs.
Mix all the cubed / diced fruits and pour custard before serving.

GODHI PAYAS / CRACKED WHEAT PUDDING

2008-06-21T10:58:00.003-04:00

Ingredients:-

Cracked wheat- 1 Cup

Powdered jaggery- 1 cup

Water- 4 cups

Cardmom pwdr- 1/2 tsp

Poppy seeds- 1 tsp

Grated dry coconut- 1tbsp

Fried cashew, raisins- 1 tbsp

Procedure:-

Cook wheat with water in cooker till soft( 2 whistles).
Add powdered jaggery and stir well.
Cook for 10 minutes.
Then add cardmom powder.
Sprinkle poppy seeds, grated coconut ,cahsew and raisins.
Serve hot or chilled.

BADAM BARFI

2008-06-21T10:44:00.004-04:00

Ingredients:-

Almond/badam- 1 cup

Sugar- 3/4 cup

Cardmom pwdr- 1/2 tsp

Procedure:-

Soak almonds in hot water for an hour, then peel off the skin and make paste in blender.
Dissolve sugar in 3/4 cup water and make one string consistency syrup.
Add almond paste , keep stirring until it leaves side and bottom of pan.
Add cardmom pwdr and stir well. Remove from heat.
Allow it to cool for few mins.
Transfer it to a greased plate, pat it and cut it into desired shape.

PIZZA

2008-06-16T15:10:00.008-04:00

Back home, I always gave home made snacks to my dotty , after coming here to US, I tried giving her Finger foods like Cheerios, crackers, cereals etc but in vein. I think her tongue is already adjusted to Indian spicy food, she doesnot like to taste these bland cheerios. She loves to eat only 2 things (outside food) here in US, number one is Chocolate Donut and number 2 is none other than PIZZZZZZZZZZZA!!! This is the first time I am trying to make pizza from the scratch, I was skeptical about pizza base, but that too turned out soft.

Ingredients:-

To make 9" pizza

All Purpose flour/ maida- 1 cup

Oil - 2 tsp

Active dry yeast- 4 gms( half sachet, it comes in 8 gms packet)

Tomato sauce-1/2 cup

Chilli sauce- 2 tbsp

Sliced green bell pepper- 1/2 cup

Sliced onion- 1/2 cup

Sliced Tomato- 1/2 cup

Pitted olive- 10-12 nos.

Shredded Mozzarella cheese- 1/2 cup

Salt to taste

Hot water -3/4 cup

Procedure:-

Add yeast in hot water and stir it and allow it to sit for 10 minutes.
Add a pinch of salt to flour and make dough by adding the yeast dissolved water.
Smear oil on the surface of dough, keep it in warm place for an hour.
After an hour, size of the dough will be doubled.
Roll it to half inch thick by using roller pin on a flour dusted platform.
Preheat the oven at 450 deg F.
Place the Pizza base in baking pan and bake it for 4-5 minutes.
Take out from oven, apply tomato sauce and chilli sauce on the base.
Mix all the veggies in a bowl add chilli sauce and salt as per your taste.
Place all chopped veggies, olives on the base.
Sprinkle shredded mozarella cheese above the veggies.
Bake it in oven at 450 deg F for 15 minutes. ( I baked it for 20 mins, so my cheese got burnt a bit, so be careful).
Voila!!! Pizza is ready !!!!!!

Before Baking
After baking

HI 5 DESSERT

2008-06-16T14:24:00.009-04:00

First of all, I would like to thank Mr. & Mrs. Mummigatti for sharing this recipe. They invented this dessert and I named it as "HI-5 DESSERT" as this yummy dessert has 5 layers.

Ingredients:-

Serves- 6

Lady Fingers - 15 Nos.
Sugar- 1/2 cup
Heavy Cream -1 cup

Whole Milk - 1 Cup
Pound cake ( sara Lee preferred)
Vanilla Icecream - 6 scoops

Choclate or coffee icecream - 6 scoops
Roast cashews for dressing

Lady Fingers

Pound Cake

Procedure:-

Mix the sugar, cream and milk. Warm the mixture to get the sugar dissolved completely ( donot overheat), transfer this to a flat bottom bowl.
Dip each lady finger in the cream mixture and lay on the bottom of the serving bowl. Cover the base of bowl with as many lady fingers needed.
Pour any remaining cream and milk mix over the bed of lady fingers.
Warm the vanilla ice cream just enough to make it soft and spreadable. ( almost the consistency of cream cheese)
Spread the vanilla icecream on top of Lady Finger bed.
Make slices of cake and spread them over the vanilla icecream ( better to dip them in Milk)
Warm the Choclate ice cream just enough to make it soft and spreadable.
Spread the Chocolate icecream on top of cake layer.
To finish top layer ,Spread roast cashews on top.
Chill it for 2 hours before serving.

STRAWBERRY SMOOTHIE

2008-06-16T13:41:00.005-04:00

Quench your thirst - drink Strawberry Smoothie

Ingredients:-

Serves-2

Sliced strawberries - 2 cups

Fresh Orange juice- 1/2 cup

Yogurt/curd- 1 cup

Honey- 2 tsp

Ice cubes- 1 cup

Procedure:-

Grind strawberries, orange juice , honey and yogurt together in a blender.
Pour it to serving glasses and add ice cubes.
Serve with a smile on your face.

Father's Day Spl

2008-06-16T09:43:00.010-04:00

Last month on Mother's Day my DH got me few dresses and took me out for dinner, he made me feel special on that day. So, on Father's Day I wanted to make something special for him.Tit for Tat!!!!!! ( hehehe in a good way) . Thought of making something which both my DD n DH like. I made Pizza, Chocolate cake( got Pillsbury ready mix, baked it but icing and strawberry arrangement is my work), Strawberry smoothie and Hi-5 dessert. Everything turned out good. It was fantabulous!!!!!

SOAKED PUFFED RICE

2008-06-16T09:18:00.006-04:00

We call it "Thoyisida Mandakki" in North Karnataka. Its very easy to make and less time consuming. It will be heaven if it is served with Mirchi/ Bonda/Bajji.

Ingredients:-

Puffed Rice- 4 cups
Onion- 2 medium sized
Green chillies- 4 nos.
Curry leaves- 1 string
Shredded coconut- 2 tbsp
Chopped coriander leaves- 2 tbsp
Fried peanut- 2 tbsp
Turmeric powder- 1/2 tsp
Oil to saute- 4 tbsp
Salt to taste

Procedure:-

Heat oil in wok, add curry leaves, chopped green chillies and onion.
Saute till Onion becomes translucent.
Add turmeric pwdr and salt.
Cook for 2-3 mins, remove from heat.
Soak puffed rice in water for 3-4 mins, drain water, sqeeze and remove excess water.
Mix puffed rice with saute onion.
Sprinkle shredded coconut, coriander leaves and peanut.
Heat it in oven for 60 seconds or heat in a wok for a minute before serving.

SPICY BUTTER MILK

2008-06-12T23:45:00.004-04:00

"Beat the Heat with Butter Milk"

Ingredients:-

To Make 2 glasses:

Curd- 1 cup

Water - 1 cup

Finely chopped onion- 1 tbsp(optional)

Grated ginger- 1 tsp

Slit Green chilli- 1 no.

Finely chopped coriander leaves- 1 tbsp

Finely chopped curry leaves- 4-5 leaves

Salt to taste

Procedure:-

Beat the curd in blender by adding water.
Mix all the other above said ingredients.
Stir it well n serve.