Paakashaale

GOLI BAJE/ MANGALORE BAJJI

2011-11-23T11:15:00.001-06:00

INGREDIENTS:

All Purpose Flour 1 cup

Yogurt ½ cup

Ginger 1 tsp finely chopped

Green chilies 2 finely chopped

Curry leaves 3 strand finely chopped

Hing/ Asafoetida 1/2 tsp

Baking Soda ½ tsp

Salt to taste

Oil to deep fry

METHOD:

Making Goli baje theauthentic way takes a little longer. It’s a 2 day process.

1) Mix all purpose flour with yogurt and salt to theconsistency of a pakoda batter and let it sit over night. (If you have sourcurd and if the region where you stay is humid then you can do this early morningand keep the batter aside for at least 5 hours before making bajji.

2) Three hours before making bajji add all the choppedingredients and baking soda and if the batter is little thick add some waterand keep it aside.

3) Heat oil in a pan to deep fry, when the oil is hot byusing spoon or fingers drop the batter in the oil and fry until golden brown.

4) Serve this hot bajji with chutney.

AMRUTHA PHALA (COCONUT & MILK FUDGE)

2011-08-31T14:06:00.000-05:00

HAPPY GANESHA CHATURTHI TO ALL OF YOU

MAY LORD GANESHA BLESS YOU WITH SUCCESS IN ALL ENDEAVORS

INGREDIENTS:

Coconut Milk 2 cups (Freshly extracted preferably)

Milk 2 cups

Sugar 1 ¼ cup (You can add ½ cup more, adjust accordingly)

Cardamom Powder ½ tsp

Silvered almonds and Pistachios 1/4 cup

METHOD:

Extracting Fresh Coconut Milk:

For this use 1 cup grated or chopped coconut (Fresh Coconut not frozen) in a blender and add ½ cup water and process it. Remove the coconut mixture and strain it on a fresh cloth or tea strainer to extract milk. Use the same leftover coconut and add another ¼ cup of water and process once again and collect the milk.

To Make the Burfi/Fudge

1) Heat milk and coconut milk in a heavy bottom pan.

2) Once the milk comes to boil add sugar.

3) Once this mixture comes to boil reduce the heat to medium and keep stirring in between.

4) In the meantime grease a plate with little ghee and keep it aside.

5) After 20 to 30 mins the mixture becomes thick and starts leaving the pan.

6) Add the mixed nuts and cardamom powder and mix well.

7) Turn off the heat and pour the mixture immediately on the greased plate and spread it evenly using a spatula.

8) When the mixture is still warm cut to desired shape using a greased knife.

9) Keep it aside for 2 hours. When it is cool separate them and store it in airtight container.

Veggie Burrito Frito

2011-07-13T18:46:00.006-05:00

Mexican food is very similar to Indian food, as they mainly use rice (our staple food) beans, flour tortillas (similar to our rotis) and vegetables. We often visit a Mexican restaurant named Pepe’s. If you are residing in Chicago area do try this restaurant to taste an authentic Mexican food.

Burrito Frito is a deep fried burrito filled with beans, vegetables and topped with guacamole, salsa and sour cream.

INGREDIENTS:

Flour Tortilla

Sour cream 2 tsp

Salsa 1 cup

Guacamole 1 cup

Canola Oil to deep fry burritos

For Filling:

Capsicum (Green, yellow and red) thinly sliced 1 cup

Zucchini 1 thinly sliced

Onion 1 sliced

Garlic 2 finely chopped

Cumin powder ½ tsp

Ground pepper ½ tsp (Or 1 finely chopped and deseeded jalapeno)

Salt to taste

Oil 2 tsp

Mashed Beans:

1 cup black bean (soaked overnight)

Garlic 2 cloves finely chopped

Onion 1 finely chopped

Salt and pepper to taste

Oil 2 tsp

Lemon juice 1 tsp

Mexican Rice:

1 cup long grain rice (I have used Sona masoori rice) rinsed in cold water

1 onion finely chopped

Garlic 2 finely chopped

1 jalapeno or green chili finely chopped

Tomato paste 1 cup (I blanched 2 tomatoes and processed them to fine paste using a blender)

2 cups of water or vegetable stock

Salt to taste

Oil or butter 2 tsp

Cilantro to garnish

METHOD:

For Filling:

1) Heat oil in a skillet and sauté onion and garlic. Once onion is translucent add capsicum, zucchini and sauté them until the capsicum are soft yet crunchy. Season it with salt, cumin powder, pepper and turn off the heat.

For Mashed beans

1) Cook the soaked beans with 3 cups of water in a pressure cooker.

2) Heat oil in a skillet and sauté garlic and onion. Add the cooked beans and mash them with a potato masher or spatula.

3) Season the mixture with salt and pepper and let it cook on medium low heat for 10 mins.

4) Turn off the heat add lemon juice and mix well.

Mexican Rice:

1) In a deep skillet, heat 2 tsp oil/butter and sauté onion and garlic. To this add the chopped jalapeno and tomato paste and 2 cups of water/vegetable stock.

2) Once the mixture starts to boil, add rice mix well and reduce the heat to medium low.

3) Close a lid and cook for 10 to 15 mins or depending on the rice you are using.

4) Once the rice is cooked, turn off the heat and garnish with cilantro.

For Burrito:

1) Heat oil in a pan to deep fry the burrito.

2) Warm tortilla slightly.

3) Fill in the centre of the tortilla with 2 tblsp of vegetable filling and mashed beans.

4) Now this is the tricky part, rolling the burrito.

5) Fold the burrito neatly as would do for a spring roll. Use toothpicks to make sure they stay together and do not open up while deep frying.

6) Lastly fry these burritos in hot oil for 2 mins or until its golden brown on both sides.Do not forget to remove the toothpick before serving.

7) Serve the fried burrito in a plate topped with salsa, guacamole, sour cream and Mexican rice, chips and mashed beans in the side.

For the Salsa and Guacamole recipe go to the link given below.

Guacamole: http://pakashale.blogspot.com/2008/07/guacamole.html

Salsa: http://pakashale.blogspot.com/2011/07/fresh-tomato-salsa.html

Fresh Tomato Salsa

2011-07-13T12:52:00.000-05:00

INGREDIENTS:

Large ripe tomatoes 2

Jalapeno (or green chilies) 1

Onion 1 large chopped

Cilantro ¼ cup chopped

Salt to taste

Lime juice 2 tsp

METHOD:

I use Euro Gourmet quick chopper to make salsa. For this, you need to add all the above ingredients in the chopper and process to a course puree. Voila the salsa is ready in a minute. Enjoy with some tortilla chips as a dip.

7 CUP BURFI

2011-05-23T11:30:00.000-05:00

INGREDIENTS:

Besan (Chickpea) Flour 1 cup

Grated coconut 1 cup

Ghee 1 cup

Milk 1 cup

Sugar 3 cup (I have used 2 1/2 cup)

Cardamom powder ½ tsp

Roasted cashew 1/4 cup

METHOD:

1) In a heavy bottom pan roast besan flour with 1 tsp of ghee on medium flame for 5 mins.

2) To this mixture add grated coconut, milk, ghee and sugar.

3) Stir well to avoid lumps and let the mixture come to a boil.

4) Then reduce the heat to medium low.

5) Keep stirring to ensure the mixture does not stick to the bottom of the pan.

6) After about 25 to 30 mins the mixture becomes a single mass and starts leaving the pan.

7) At this stage add cardamom and cashew and mix well.

8) Turn off the heat and pour the mixture immediately on a greased plate.

9) Cut to desired shape with a greased knife when the mixture is still warm.

10) When the mixture is completely cool, store it in an airtight container and enjoy this melt in your mouth goodness.

OKRA SASEME (Okra in mustard and yogurt Sauce)

2011-03-24T11:37:00.002-05:00

INGREDIENTS:

Okra thinly sliced

Grated Coconut ½ cup

Mustard 2 tsp + ½ tsp for seasoning

Red chilies 2

Cumin seeds ½ tsp

Yogurt ½ cup

Curry leaves 1 strand

Hing a pinch

Salt to taste

Oil 1 tblsp

METHOD:

1) Grind together coconut, mustard, red chilies, cumin seeds to smooth paste adding little water at a time and set aside.

2) Beat the yogurt and set aside.

3) Heat 2 tsp oil in a pan, add the sliced okra and fry on medium heat until okra is soft and crunchy. Turn off the heat and let it cool for 10 mins.

4) In a large bowl, add cooked okra, yogurt, coconut mixture, salt and mix well.

5) Heat remaining oil in a pan and add mustard, when it starts to pop add curry leaves and hing.

6) Add the seasoning to the okra mixture and mix again.

7) Serve with hot rice.

SPINACH CORN CURRY

2011-01-27T08:00:00.001-06:00

INGREDIENTS:

Spinach 2 bunch or finely chopped
3 cups Frozen Sweet Corn kernels
1 ½ cup Onion
2 finely chopped Tomato
2 finely chopped (Blanched and pureed) Ginger Garlic paste
2 tsp Fennel seeds
1 tsp Cumin seeds
1 tsp Coriander powder
1 tsp Red chili powder
1 tsp Kitchen king masala powder
1 tsp Cardamom
1 Clove
2 Cinnamon small piece
Salt to taste
Oil 1 tblsp

METHOD:

Wash the spinach leaves with cold water.
Blanch the spinach leaves in ½ cup of hot water for 3 mins.
Once it’s cool make a paste (try to make it a little coarse) and keep it aside.
Heat oil in a pan and add cumin seeds, fennel seeds, cardamom, clove and cinnamon. Once it starts to splutter add ginger garlic paste and cook for 2 mins.
Add onion and sauté till light brown.
Add the blanched and pureed tomato, coriander powder and chili powder and cook on medium heat for 5 mins.
Add spinach leaves, corn kernels, kitchen king masala and salt. Mix well and cook on medium low heat for another 5 mins.
Turn off the heat and serve with rotis.

Punarpuli Tambli (Kokkum in yogurt Sauce)

2010-10-06T12:50:00.005-05:00

INGREDIENTS:

Punarpuli/Kokkum dry 10 pieces

Yogurt ½ cup

To Grind:

Coconut Shredded ¼ cup

Ginger ½ inch

Cumin seeds 1 tsp

Green chili 3

Salt according to taste

For Seasoning:

Mustard 1tsp

Cumin seeds ½ tsp

Curry leaves 1 strand

Hing/ Asafotida pinch

Oil 2 tsp

METHOD:

1) Soak kokkum in ½ cup warm water for about 30 mins.

2)Grind the coconut with all other ingredients with little water to a smooth paste.

3)Beat the yogurt and set aside.

4)After 30 mins squeeze the juice from the kokkum and discard the peel.

5)In a bowl mix kokkum juice, coconut mixture and yogurt and mix well.

6)In a small pan heat oil, add mustard seeds and when it splutters add cumin seeds, hing and curry leaves.

7)Add the seasoning to the kokkum and yogurt mixture. Mix well.

8)Serve with hot rice.

Dinner Rolls / Pav Buns

2010-04-07T12:25:00.005-05:00

INGREDIENTS:

3 cups Bread flour

1packet active dry yeast

1/2 cup warm water

1 tsp Sugar

1 tsp salt

1 cup warm milk

2 tblsp melted butter

2 cloves garlic finely chopped

METHOD:

1) In a large bowl add yeast, water, sugar and mix well. Let sit until foamy for 10 mins.

2) Add salt, melted butter and milk to the yeast mixture.

3) Slowly add flour and mix well to form stiff dough.

4) Transfer the dough to a floured surface and knead for 10 mins, until the dough is smooth.

5) Place the dough in a bowl coated with oil and cover with a kitchen towel.

6) Let the dough rise in a warm place until it is doubled in size (about 1 hour)

7) Punch down the flour and knead again for 5 mins.

8) Divide the dough into 12 equal pieces. Form each piece into ball shape and place in greased baking pan.

9) Brush each roll with melted butter and sprinkle finely chopped garlic.

10) Let it rise again until double in size (45 minutes).

11) Heat oven to 350 degree F. Bake the roll for 25 to 30 mins or until top is well browned.

12) Remove from pan and let it cool on a wire rack.

Eggless Banana Almond Biscotti

2010-02-06T11:00:00.004-06:00

INGREDIENTS:

Whole Wheat flour 1 cup

All purpose flour ½ cup

Powdered oats ½ cup (If you don’t want to use oats powder, replace it with all purpose flour)

Almond powder ¼ cup

Banana 2 mashed

Baking powder 2 tsp

Light brown sugar ¼ cup (You can increase this according to your taste)

Canola Oil 2 tblsp

Vanilla Extract ½ tsp

Ener-G egg replacer 4 ½ tsp + 6 tblsp warm water (To replace 3 eggs)

Salt ¼ tsp

METHOD:

1) Preheat the oven to 350 F.

2) In a bowl sift together the flour, baking powder and salt, add oats and almond powder and mix well.

3) In a large bowl add sugar, oil, extract, egg replacer, and banana. Beat this mixture using an electric mixer at medium speed until well blended.

4) Add flour mixture to sugar mixture and stir with wooden spoon until well blended.

5) Divide dough in half.

6) Place the dough on a baking sheet coated with cooking spray.

7) With floured hands shape each dough into 2 inch log and flatten to 2 ½ to 3 inch width.

8) Bake for 25 to 30 mins.

9) Remove the sheet from the oven and let it cool for about 20 to 25 mins.

10) Transfer logs to work surface, using serrated knife cut the log at an angle to a ½ inch wide slices.

11) Place the slices on the cooking sheet and return to oven and bake for 8 minutes.

12) Then turn them over and bake again for another 8 minutes.

13) Remove from the oven and let it cool on a wire rack.

14) Store in airtight container.

Mangalore Cucumber Sambar (mangalore southe kodhel)

2010-01-17T20:10:00.007-06:00

HAPPY 2010 to all my blogger friends. Its been a while since I posted anything here. Thanks girls for checking on me. All is well at my end, was busy attending all the get together that my lovely friends had hosted :)

INGREDIENTS:

Mangalore cucumber 1 washed and cubed

Black eyed peas 1 cup

Toor dal 1 cup

Jaggery 2 tsp

Turmeric 1/2 tsp

Salt to taste

To Grind:

Coriander seeds 2 tsp

Chana dal 1 tsp

Urad dal 1 tsp

Jeera 1 tsp

Red chilies 4

Methi seeds 1/4 tsp

Tamarind paste 2 tsp

Coconut grated 1 cup

To Season:

Mustard 1 tsp

Hing 1 tsp

Curry leaves 1 strand

Oil 2 tsp

METHOD:

1) Wash and soak black eyed peas with 3 cup of water overnight. Cook in a pressure cooker for 1 whistle and set aside.

2) Pressure cook toor dal for 3 whistles and set aside.

3) In the meantime, heat a pan and dry roast coriander seeds, Jeera, Urad dal, Chana dal, Methi seeds and red chilies.

4) Once the mixture is cool, grind it to smooth paste along with tamarind and coconut.

5) Heat a pan and cook cubed cucumber with turmeric and 1 cup of water until its tender, would take around 8 mins.

6) Once the cucumber is cooked, add toor dal and cooked black eyed peas, jaggery and salt.

7) Let this mixture come to a boil, around 5 mins. Then add the grinded coconut mixture and 1 cup of water mix well.

8) Cook on medium low heat for another 10 mins.

9) In separate pan heat 2 tsp oil, add mustard, when it stars to splutter add hing and curry leaves.

Oats Savory Cookie

2009-12-01T11:03:00.005-06:00

INGREDIENTS:

Oats 2 cups (I used old fashioned oats)

Whole wheat flour 1 cup

Red onion 1 finely chopped

Red chili powder 2 tsp

Fennel Powder 1 tsp

Cumin powder 1 tsp

Ajwain powder 1 tsp

Baking soda 1 tsp

Curry leaves 2 stands finely chopped

Salt 1 tsp

Canola Oil 2 tblsp

METHOD:

1) Blend oats using a blender to make fine powder.

2) Take a bowl and add oats powder, whole wheat flour and all other ingredients and mix well.

3) Using little water at a time mix together to form a stiff dough ( Should be of chapathi dough consistency )

4) Preheat the oven.

5) Spray a baking tray with cooking spray.

6) Make small balls of the dough and flatten it using your palm and arrange it on a baking tray.

7) Bake both the sides for 10 mins at 300F.

8) Remove from the oven and let it cool on a wire rack.

9) Once cooled enjoy with a cup of tea.

NOTE: Vidhas of Appetizing Recipes has passed me these awards. Thanks dear for remembering me :)

Garlic Cheese Focaccia

2009-11-13T09:44:00.008-06:00

Previously I had posted the recipe of herb focaccia bread. I love to bake focaccia bread, it’s one of my favorite Italian bread and I couldn’t wait to get started on this bread (Bye Bye Summer). The best part of this bread is it is easy to make and you can use your favorite topping. The changes I made this time were instead of all purpose flour I used bread flour and added cheese on top.

INGREDIENTS:

Bread flour 1 ½ cup
Whole wheat flour 1 ½ cup
Instant yeast 2tsp
Sugar 1 tsp
Roasted garlic 4 cloves finely chopped
Dried basil 1 tsp
Fennel seeds 1 tsp
Roasted cumin powder 1 tsp
Olive oil 2 tbsp
Red chili flakes 1tsp
Mozzarella cheese shredded 1 tbsp
Salt

METHOD:

In a large bowl mix flour, yeast, sugar, olive oil and salt.
Add cumin powder, fennel seeds, roasted garlic and red chili flakes to the flour mixture.
Using warm water mix together and start kneading the dough by hand until it is relatively smooth. Cover the dough with a kitchen towel.
Let the dough rest for 2 hours.
Coat the cookie sheet with 1 tsp olive oil.
Punch down the dough and spread it evenly over the sheet.
Press down the dough with finger tips so that the dough is evenly dimples.
Brush the remaining oil on top.
Let the dough rise the second time for 30 mins.
Add dried basil and mozzarella cheese on top and bake in a preheated oven at 350 F for 20 mins or until the top is golden brown.
Slice and enjoy with a bowl of soup.

Fall Foliage

2009-11-05T17:25:00.000-06:00

Hope you all had a bright Diwali. Sorry for not being regular here. Thanks for all the sweet gestures my friends, will be back soon.Until then enjoy this fall foliage and some photos clicked by my hubby dear :)

Cucumber Saseme (Cucumber in Mustrad and yogurt Sauce)

2009-09-29T12:23:00.011-05:00

When the temperature goes above 90 Degrees, I do not feel like eating rotis and dal. I consume more liquid and cook a yogurt based curry like tambuli or sasame. Mustard is called saseme in Tulu and sasive in Kannada. These curries are easy to make and tastes great!!

INGREDIENTS:

Cucumber 1 peeled and chopped

Grated Coconut ½ cup

Mustard 2 tsp + ½ tsp for seasoning

Red chilies 2

Cumin seeds ½ tsp

Yogurt ½ cup

Curry leaves 1 strand

Hing a pinch

Salt to taste

Oil 2 tsp

METHOD:

1) Grind together coconut, mustard, red chilies, cumin seeds to smooth paste adding little water at a time and set aside.

2) Beat the yogurt and set aside.

3) In a large bowl, add chopped cucumber, yogurt, coconut mixture, salt and mix well.

4) Heat oil in a pan and add mustard, when it starts to pop add curry leaves and hing.

5) Add the seasoning to the cucumber mixture and mix again.

6) Serve with hot rice.

Kusubalakki Rotti (Boiled rice rotti)

2009-09-07T22:30:00.007-05:00

INGREDIENTS:

Boiled rice (Kusubalakki) 1 cup

Long grain rice ¼ th cup

Red Onion 1 finely chopped

Green chilies 2 finely chopped

Ginger 1 inch finely chopped

Curry leaves 1 strand finely chopped

Coriander leaves few

Grated coconut 1 tblsp

Salt to taste

METHOD:

1) Wash and Soak boiled rice and long grain rice together in 3 cups of water overnight.

2) Grind the soaked rice to smooth paste adding little water at a time. The batter has to be thick.

3) Add all the ingredients in a bowl and mix well.

4) Heat the tava, When it is hot add a handful of the batter and spread it with your fingers. Brush some oil on top if required. Cover the lid and cook for 3 mins on medium flame.

5) Turn over and cook the other side for another 3 mins.

6) Serve with chutney or just ghee and pickle.

Besan Ladoo To Celebrate Blog Anniversary

2009-08-22T12:20:00.015-05:00

We all get older and wiser with time, so does my blog. “Paakashaale” is celebrating its first anniversary.

When I started this blog last year, I wanted to post a recipe at least once a week. Well, I fell a little short on that goal but not too far off. I was doing blog hopping and waiting for comments. To encourage me my husband created a new template and also left comment on few posts (So sweet of him). After 3 months I joined FOODWORLD started by Redchillies. After that Paakashaale started getting recognized and I used to be in cloud 9 after reading each comment. Thanks to redchillies and all my fellow bloggers for encouraging me and my blog with your sweet comments.

Happy Ganesha Festival to all my fellow bloggers. To celebrate Ganesha Festival and Pakashale anniversary i made besan ladoo.

I followed recipe of Manjula of Manjula's kitchen to make besan ladoo.

EC of Simple Indian Food passed me the Kreative Blogger Award.Thank you EC for thinking of me.

The Kreativ Blogger award comes with some rules:-

1. You must thank the person who has given you the award.

2. Copy the logo and place it on your blog.

3. Link to the person who has nominated you for the award.

4. Name 7 things about yourself that people might find interesting.

5. Nominate 7 other Kreativ Bloggers.

6. Post links to the 7 blogs you nominate.

7. Leave a comment on which of the blogs to let them know they have been nominated

7 Things about me!!

1) I am passionate about cooking and learning authentic recipes.
2) From childhood, I always wished to learn Bharathanatyam and classical music but never got an opportunity.
3) I have started knitting and totally love it.
4) I am terrified of lizards.
5) My favorite time of the year is autumn.
6) Photography is my new passion in life.
7) My favorite color is light blue.

Passing this award to seven friends:

GULLA KODHEL (Thai Eggplant Sambar)

2009-07-28T10:18:00.007-05:00

INGREDIENTS:

Toor dal 1 cup
Gulla also known as Thai eggplant(If you cannot find this you can use brinjal) around 10 cut into cubes.
Drumsticks (if using frozen like me then use 1 packet) 2 cut into 2 inches.
Tamarind 1 small lemon size soaked in water and juice extracted.
Turmeric ½ tsp
Jaggery 1 small piece
Salt to taste

TO GRIND:

Coconut ½ cup
Coriander seeds 1 tblsp
Urad dal 2 tsp
Chana dal 1tsp
Jeera 1tsp
Methi seeds 3
Red chilies 5 or more according to your taste

SEASONING:

Mustard 1 tsp
Hing a pinch
Curry leaves 1 strand
Coconut oil 1 Tblsp

METHOD:

1)Pressure cook toor dal with turmeric, drumstick and a drop of coconut oil.

2)Dry roast coriander seeds, urad dal, Chana dal, jeera, methi seeds and red chilies in medium low heat for 2 minutes.

3)Grind the roasted mixture with coconut to a smooth paste adding little water.

4)Heat a pan and add tamarind paste and ½ cup water, when the mixture starts boiling add chopped Gulla/brinjal, jaggery and cook on medium heat until Gulla is cooked ( Do not over cook, Gulla/Brinjal has to hold its shape).

5)Add cooked toor dal, drumstick, salt and coconut mixture and mix well.

6)Add water if required at this point.

7)Cook on low heat for 10 mins.

8)In a pan add 1 tblsp coconut oil, when the oil is hot add mustard when it splutters add hing and curry leaves.

9)Add the seasoning to the Kodhel mix well and garnish with coriander leaves.

10)Serve hot with rice.

Sending this to RCI-UDUPI & MANGALORE CUISINE hosted by SIA an event started by LAKSHMI.

Balekayi Ale Bajji (Plantain in yogurt sauce)

2009-07-14T19:40:00.011-05:00

INGREDIENTS:

Balekayi (Plantain) 1

Curd 1 cup

Salt to taste

To Grind:

Coconut 1 tblsp

Green chilies 2

Cumin seeds 1tsp

Seasoning:

Mustard 1 tsp

Curry leaves few

Hing (Asafetida) a pinch

METHOD:

1) Pressure cook plantains for 3 whistles.

2) In the meantime grind the coconut mixture with little water to fine paste.

3) Peel the skin of the plantain and mash them.

4) Beat the curd and add to the mashed plantain.

5) Add the ground mixture, salt and mix well.

6) Season it with mustard hing and curry leaves.

7) Serve this with hot rice.

This goes to RCI- UDUPI & MANGALORE hosted by Sia an event started by Lakshmi.

PATHRODE

2009-07-05T15:09:00.013-05:00

INGREDIENTS:

Collard Greens 15 leaves (In Mangalore we use Colacasia leaves)

Rice 2 cups

Urad dal 1/4 th cup

Toor dal 1/4 th cup

Coconut 1/2 cup

Coriander seeds 1 tsp

Jeera 1 tsp

Red chilies 5 or more according to how spicy you need

Turmeric 1/2 tsp

Tamarind 1 lemon size

Jaggery 1 tblsp

Oil 1 tsp

Salt

METHOD:

Soak rice and toor dal in water for 3 hours or overnight.
Heat oil and fry urad dal until you get a nice aroma.
Grind rice, toor dal and urad dal with coconut and other ingredients except leaves by adding little water. This paste has to be thick, almost like idly batter.
Remove the veins of the leaves.
Apply a layer of masala on a leaf (keep the leaf upside down).Keep another leaf on the first leaf apply another layer of masala. Repeat this for another 3 leaves.
Roll them and apply another coat of masala on top.
Steam them for around 45 mins on medium heat.
When it is cool cut them with a knife to thin rolls and serve with coconut oil.

NOTE:

1)You can eat this with just pickle and coconut oil on top.

2)You can slice them and shallow fry them in oil until is it golden brown on both sides.

I am sending this to RCI - UDUPI & MANGALORE hosted by Sia an event started by Lakshmi.

BOILED RICE IDLY

2009-05-22T08:59:00.002-05:00

INGREDIENTS:

Boiled rice 1 cup

Coconut ¼ th cup

Baking soda 1tsp

Salt to taste

Ghee/Oil to grease the idle plates

METHOD:

1) Wash and soak boiled rice in 3 cups of water overnight.

2) Drain the water and grind the rice with coconut and salt adding little water to a coarse paste.

3) Add baking soda and 1/4 cup water to the batter (Should be of dosa batter consistency).

4) Now grease the idly plates with ghee/oil and pour the batter to idly plates.

5) Steam cook for about 30 minutes (It takes more time than normal idly to cook).

6) Serve hot with any chutney or Sambar.

Sending this to Ravishing Rice- Monthly Mingle an event started by Meeta and hosted by Nags this month.

CHICKPEAS AND AVOCADO SALAD

2009-05-01T10:11:00.008-05:00

INGREDIENTS:

Chickpeas 1 cup cooked

Avocado 2 peeled and diced

Onion 1 chopped finely

Tomato 1 chopped finely

Lime juice 2 tsp

Coriander leaves to garnish

Pepper according to your taste

Salt to taste

METHOD:

1) In a salad bowl mix chickpeas, avocado, onion and tomato.

2) Add lime juice, pepper and salt and mix well.

3) Garnish with coriander leaves (or mint, basil) and serve.

SPINACH THAMBULI

2009-04-21T07:00:00.004-05:00

Hi Friends, I am back after a long break. Chicago being known as the windy city is currently experiencing non spring like weather conditions. The current weather forecasts are indicating more snow this year (Grrr). The cloudy and fluctuating weather has taken a toll on our health too. I was unable to visit any blogs or participate in any event. Sorry Friends!

Coming to the recipe, People from Mangalore and Udupi will be familiar with “Thambuli”. As Mangalore being a costal region, the weather will be hot all through the year and no sign of winter. I have never seen anyone wearing a sweater in MangaloreJ. Mangaloreans rarely use garam masala, most of the dishes are either coconut based or yogurt based. Thambuli is one such dish which is prepared using yogurt as base. You can also make thambuli using Ginger, Thimare (Brahmi), Doddapatre (Coleus aromaticus). The recipe remains the same just substitute any of the above instead of spinach.

INGREDIENTS:

Spinach 10 to 12 leaves washed

Coconut 1/2 cup

Green chilies 2

Jeera 2 tsp

Curd 1/2 cup

Oil 1 tsp

Salt to taste

SEASONING:

Mustard 1 tsp

Curry leaves 1 strand

Hing a pinch

Oil 2 tsp

METHOD:

1) Heat 1 tsp oil in a pan, Add spinach, green chilies and cook for 5 mins.

2) Once the mixture is cool, grind to smooth paste using coconut, jeera and add curd at the end and grind for once.

3) Add water if required.

4) Add salt and season with mustard, curry leaves and hing.

5) Serve hot with rice.

UGADI SPEACIAL THALI

2009-03-31T08:00:00.003-05:00

Goli baje, coconut chutney, curd, Chana dal payasa, Methi dal, Capsicum curry, Beetroot curry, Kosambari, Jeera rice, Chapathi( Picture below).

BEETROOT CURRY

INGREDIENTS:

Beetroot 2 peeled and cubed

Toor dal 1 cup

Tamarind juice 2 tblsp

Turmeric ¼ tsp

Hing a pinch

Sambar powder 2 tsp

Jeera 1 tsp

Mustard 1 tsp

Curry leaves 1 strand

Oil 2 tsp

METHOD:

1) Pressure cook toor dal and beetroot together for 3 whistles.

2) Heat oil in a pan and add mustard, cumin and curry leaves.

3) When it splutters add hing, turmeric and toor dal mixture and cook for 2 mins.

4) Add tamarind, Sambar powder and salt and let it cook for 10 mins on low heat (add water if required).

5) Turn off the heat and garnish with cilantro and serve.

GOLI BAJE

I had previously posted recipe for goli baje. This time I tried my dad’s (you heard me right) recipe. I liked this version more, as it was soft inside and crispy outside.

INGREDIENTS:

All purpose flour 1 cup

Yogurt 1/2 cup

Ginger 2 tsp finely chopped

Green chilies 1tsp

Curry leaves 1 strand

Hing (asafetida) a pinch

Baking soda 1/2 tsp (Optional)

Sugar 1 tsp

Salt

Oil for deep frying

The changes I made this time was,

I used only all purpose flour and did not add besan.
Mix curd and all purpose flour to the consistency of a chapathi flour and let it rest for 15 hours.
The next day before 1 hour of making goli baje I added all the other ingredients listed and little curd to make dough which is neither too thick nor thin.
Drop a tablespoon of mixture in hot oil and fry until golden brown.

COCONUT CHUTNEY

INGREDIENTS:

Urad Dal 2 tsp

Curry leaves 1 strand

Green chilies 2

Ginger small piece

Tamarind paste 2 tsp

Coconut 1 cup

Salt to taste

Oil 1 tsp

FOR SEASONING:

Mustard 1 tsp

Hing a pinch

Oil 1 tsp

METHOD:

1) Heat oil in a pan and add urad dal and sauté for 2 mins.

2) Then add green chilies, curry leaves and sauté for another 2 mins until you get a nice aroma.

3) Turn off the heat and grind Urad dal mixture with coconut and other ingredients.

4) And season it with mustard and hing and serve with goli baje.

KOSAMBARI

INGREDIENTS:

Moong dal washed and soaked for 2 hours

Carrot grated 1

Cucumber finely chopped 1

Tomato 1 small finely chopped

Cilantro to garnish

Lemon juice 2 tsp

Salt to taste

TO SEASON:

Mustard 1 tsp

Urad dal 1 tsp

Hing a pinch

Red or green chili 2

Curry leaves few

Oil 2 tsp

METHOD:

1) Mix all the ingredients mentioned above in a bowl.

2) In a small pan heat oil and add mustard and urad dal, When it splutters add curry leaves, chili and hing.

3) Add it to the carrot mixture and serve.

METHI DAL

INGREDIENTS:

Toor dal 1 cup

Methi leaves washed and finely chopped 1 bunch

Green chilies 2

Tomato 1 finely chopped

Ginger 2 tsp finely chopped

Turmeric ¼ tsp

Mustard 1 tsp

Jeera 2 tsp

Curry leaves few

Hing a pinch

Salt to taste

Oil 2 tsp

METHOD:

1) Pressure cook toor dal with green chilies and tomato for 3 whistles.

2) Heat oil in a pan and add mustard, cumin, and curry leaves, when it splutters add ginger, hing, turmeric, methi leaves and sauté for 5 mins.

3) Then add toor dal mixture, salt and water if required and cook for 10 mins on medium low heat.

4) Serve with chapathi.

NOTE: Usually I add fried garlic at the end, this time I did not as it was Ugadi.

CAPSICUM CURRY

I tried this capsicum curry from Indira of Mahanandi Blog. I have not added onion, other than that i followed her recipe.

JEERA RICE AND CHANA DAL PAYASA

I have posted the recipe for both jeera rice and chana dal payasa.

I added some soya beans while making jeera rice this time.

OATMEAL COOKIES

2009-03-25T09:22:00.004-05:00

INGREDIENTS:

All purpose flour ¾ cup

Oatmeal powder (Old fashioned oats powdered in blender) ¾ cup

Old fashioned oats 1 cup

Egg replacer powder [1 1/2tsp powder + 1 tblsp warm water ](To replace 1 egg)

Walnuts, pecans 1 cup toasted and chopped

Raisins ¼ cup

Cinnamon powder 1 tsp

Nutmeg powder ½ tsp

Vanilla Extract 1 tsp

Light brown sugar ½ cup

Honey ½ cup

Butter 1 tblsp

Baking soda ½ tsp

Salt ½ tsp

METHOD:

1) Preheat the oven to 350 degrees.

2) Beat together butter and sugar until fluffy using a electric or hand mixer. Add egg replacer, vanill and honey and beat well for 5 mins.

3) In a separate bowl mix flour, oats powder, cinnamon, nutmeg, baking soda and salt.

4) Add the flour mixture to the wet ingredients and mix thoroughly.

5) Stir in the oats, nuts and raisins.

6) Place the baking sheet with foil sheet or parchment paper.

7) Drop batter using a round shaped tablespoon (or you can use an ice cream scoop) onto baking sheet.

8) Flatten the cookies slightly.

9) Bake the cookies for 15 mins or until golden brown.

10) Let the cookies cool for 1 minute and then transfer to a wire rack.

11) Store these cookies in a airtight container and enjoy.

NOTE: I have used less butter and replaced 3/4 cup oats powder instead of all purpose flour. Hence the cookies were not very soft. It was crisp. If you want a soft cookie you can add more butter.

METHI CHOLE

2009-03-18T08:00:00.004-05:00

This time when I bought methi leaves I decided I will not cook aloo methi again and will try something different. I found the recipe for methi chole in Surpiya Raman’s blog. I decided to make the same. I followed the recipe.

INGREDIENTS:

Chole (Chickpeas) 1 cup soaked overnight

Methi (Fenugreek) leaves 1 bunch cleaned

Hing a pinch

Oil 1 tblsp

Salt to taste

Garam masala 1 tsp

Coriander leaves to garnish

TO GRIND:

Ginger 2 tsp

Garlic 3 cloves

Onion 1 chopped

Tomato 1 big chopped

Coconut shredded ½ cup

Cinnamon 1 stick

Cloves 2

Cumin seeds 1 tsp

Coriander seeds 2 tsp

Green chilies 4

Turmeric powder 1 tsp

METHOD:

1) Pressure cook chickpeas (While cooking add small piece of cinnamon and bay leaf to get a nice aroma).

2) Heat 2 tsp of oil in a pan and add cumin seeds, Coriander, cinnamon and cloves, when it splutters add ginger, garlic and sauté for 2 min. Then add onion and fry till translucent.

3) Add tomato and cook until soft. Turn off the heat and let it cool.

4) Add coconut, green chilies and turmeric to the tomato mixture and grind to smooth paste adding little water.

5) Heat remaining oil in the pan, add hing the grounded mixture and ½ cup of water and cook for 7 to 8 mins on medium low heat stirring in between.

6) Then add the chopped methi leaves, salt to the mixture and continue to cook for another 3 mins.

7) Add chickpeas and garam masala mix well and cook for another 5 mins.

8) Serve this with roti or rice.

Seemebadane Palya (Chayote Squash Curry)

2009-03-09T13:30:00.005-05:00

INGREDIENTS:

Seemebadane (Chayote Squash) 2 peeled and cubed

Green chilies 2 chopped finely

Cumin seeds 1 tsp

Urad dal 1tsp

Chana dal 1 tsp

Curry leaves 1 strand

Turmeric ¼ tsp

Sugar 1 tsp (Optional)

Hing a pinch

Oil 1 tblsp

Salt to taste

Coriander leaves to garnish

METHOD:

1) Heat oil in a pan and add cumin seeds when it splutters add urad dal, Chana dal, curry leaves, green chilies, hing and fry for 2 min.

2) Add cubed chayote, turmeric and mix well.

3) Drizzle 1 tblsp of water and turn the heat to medium low and cook until chayote is soft but still holds the shape (Around 10 mins). Keep stirring in between.

4) After chayote is cooked add salt, sugar (if using) and cook for 2 mins.

5) Turn off the heat and garnish with coriander leaves.

6) Serve this with chapathi or roti.

Hi Friends,

Archana, Nithya and Ashwini have shared these lovely awards with me. Thank you girls for your encouragement and affection.

Archana of Archy’s Recipe Book has passed these “Circle of Friends” Award and “You are a sweet” award. Thank you Archy for these lovely awards.

Nithya of A culinary Odyssey has passed “Circle of friends” “Blogging with a purpose” and “Yum Yum blog” Award. Thank you Nithya for thinking of me.

I would love to pass the above awards to all my fellow bloggers who visit my blog and encourage me with sweet comments.You all are my friends.

Ashwini of Nanna Adige has passed this friendly and charming award. Thank you Ash for this lovely award.

The award states that:

"These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement (? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award."

Now comes the most difficult part. I have to choose 8 bloggers and pass this award.As Ashwini told its hard to find just 8. I would like to pass this award to:

Spring Rolls Using Fillo Sheets

2009-03-03T19:09:00.013-06:00

INGREDIENTS:

Athens Fillo sheets thawed (Each sheet makes one roll)
Butter 1 tblsp (Melted)

For Filling:

Cabbage shredded ½ cup
Carrot shredded ½ cup
Bell pepper ¼ cup chopped finely
Soy sauce 2 tsp
Green 2 chilies finely chopped
Onion 1 finely chopped
Ginger garlic paste 2 tsp
Jeera 1 tsp
Salt to taste
Oil 2 tsp

METHOD:

In a microwave safe bowl add cabbage, carrot and 1 tblsp water and cook on high for 5 mins (You can also do this on stove top using a pan).
Squeeze out the water from the veggies using a cheese cloth.
Heat oil in a pan and add jeera, when it splutters add onion, green chili and sauté for 2 mins.
Then add ginger-garlic paste and bell pepper fry for another 5 mins.
Add soy sauce and salt and veggies to the mixture. Mix well and cook for 2 mins. Turn off the heat and let it cool completely.
Pre heat the oven to 400F.
Take a Fillo sheet and brush it with butter and fold to form a rectangle.
Place 1 tblsp of mixture on the narrow side. Fold in the sides and roll it to form a log.
Repeat the same with the other sheets.
Grease the baking sheet and place the rolls. Brush the top of each roll with butter.
Cook each side for 8 mins. ( It took 15 mins for me to cook both the sides)
Serve hot.

As these can be made ahead of time, I am sending this to these 2 lovely events.

Meals On Wheels hosted by Lakshmi of Taste of Mysore

Sunday Snack-Grab N Go hosted by Pallavi of All Thingz Yummy

UPPU HULI DOSE WITH A TWIST

2009-02-23T09:40:00.004-06:00

Uppu huli dosa is a very popular dish in Mangalore and Udupi. This dosa is easy to make and tastes great too. And best part NO FERMENTATION J.Me and my brother used to call this dosa as kempu dosa(Red dosa) when we were kids :) . In authentic recipe this dosa is made without adding spring onion.This is a twisted recipe from my MIL.

INGREDIENTS:

Rice 1 cup soaked in water overnight

Spring onion ½ cup chopped finely

Dry red chilies 4

Coriander seeds 1 tsp

Jeera 1 tsp

Tamarind paste 1tblsp

Jaggery small piece

Grated Coconut 1/2 cup

Turmeric 1/4 tsp

Salt to taste

METHOD:

1) Wash and drain the soaked rice.

2) Mix all the other ingredients except spring onion and grind to a smooth paste.

3) Add spring onion to the batter and mix well.

4) Add water if required, batter has to be watery.

5) Heat a pan and pour the batter as you make for neeru dosa.

6) Cover and cook for 2 mins and then flip and cook the other side also for 2 mins. If needed you can add oil (I have not).

7) Serve hot with chutney or tastes great with ghee too.

Hi Friends,

Vidhas of Appetizing Recipe has passed this lovely award. Thank you Vidhas for sharing this award :)

Rangooni Val Curry

2009-02-18T08:00:00.010-06:00

INGREDIENTS:

Rangooni Val 1 cup

Onion 1 chopped finely

Tomato 1 big chopped finely

Ginger and garlic paste 2 tsp

Cumin seeds 1tsp

Turmeric ¼ tsp

Coriander powder 1 tsp

Red chili powder 1 tsp

Garam masala 1 tsp

Kitchen king masala 1 tsp (Optional)

Oil 1 tblsp

Salt to taste

METHOD:

1) Soak Val in 3 cups of water overnight.

2) Pressure cook Val with 2 cups of water for 2 whistle (I also add a small stick of cinnamon and bay leaf to this to for nice aroma).

3) Heat oil in a pan, add cumin seeds, when it splutters add ginger garlic paste and sauté for 2 mins.

4) Then add onion and fry until onion turns translucent.

5) Add tomato, turmeric and cook until tomato becomes soft.

6) Add drained Val, coriander powder, salt, red chili powder, mix well and continue to cook on medium low heat for 5 mins.

7) Do not throw the drained water from cooked Val. If the curry seems dry add little drained water.

8) Then add garam masala, Kitchen king masala powders. Cook for another 5 mins.

9) Turn off the heat and garnish with coriander leaves.

10) Serve hot with roti.

I am sending this to MLLA Eight Helping hosted my Susan.

Hi Friends,

Vidhas of "Appetizing Recipes" has given these lovely awards. Thank you dear for remembering me. I am honored.

I would like to pass this award to all my blog friends who appreciate my work with sweet comments and suggestion.

Seemebadanekai(Chayote Squash) Chutney

2009-02-12T20:30:00.004-06:00

INGREDIENTS:

Seemebadane (Chayote Squash) 2 peeled and cubed.

Green chili 1

Tamarind 2 tsp

Jaggery small piece

Turmeric ¼ tsp

Mustard 1 tsp

Hing a pinch

Curry leaves 1 strand

Red chili 3 small

Urad dal 1 tblsp

Oil 1 tsp

Coconut 1 cup

Salt to taste

METHOD:

1) Heat oil in a pan, add urad dal, red chili and fry for 2 mins and set aside.

2) In the same pan add cubed squash and drizzle some water. Cover and cook for 2 mins.

3) Add turmeric, Tamarind water, and jaggery, salt and cook until squash is cooked.

4) Now grind squash mixture and fried urad mixture with coconut. (Do not add water).

5) Season it with mustard, hing and curry leaves.

6) This chutney can be served with hot rice, dosa and idly.

This goes to "Chutney/Dip Mania" hosted by Ramya of Mane Adige.

PECAN - WALNUT COOKIE

2009-02-09T12:52:00.002-06:00

INGREDIENTS:

All Purpose flour 2 ½ cups

Walnut ½ cup toasted

Pecan ½ cup toasted

Baking powder 1 tsp

Unsalted butter 1 Tblsp

Soy Milk ¼ cups

(You can use plain soy milk. I have used chocolate flavored soy milk)

Egg replacer powder mixture

[1 ½ tsp egg replacer powder + 2 tblsp warm water (instead of 1 egg)]

Confectioner Sugar 1 ¼ cup (1 cup for dough and ¼ cup to drizzle on top)

Cinnamon powder ½ tsp

Vanilla Extract 2 tsp

Salt 1 tsp

METHOD:

1) Coarsely grind toasted pecan and walnut in a food processor and set aside.

2) In separate bowl mix flour, baking powder, salt and cinnamon and set aside.

3) Add butter and sugar in a large bowl. Mix these using hand electric mixers.

4) After 2 mins add vanilla extract, soy milk, flour mixture, egg replacer and ¼ Th of the pecan-walnut mixture to the wet ingredient. Mix well until combined.

5) Wrap the dough in a plastic wrap and refrigerate for 30 mins.

6) Take 1 Tblsp of the dough and shape the dough to any desired shape (I have made oval shape) and roll it in the pecan-walnut mixture.

7) Pre heat the oven to 350 degrees.

8) Place on baking sheet and bake for around 15 mins one side, rotate and bake the other side also for 15 mins.

9) Once removed from the oven transfer to wires racks and add confectioner sugar on top.

10) Store in an airtight container.

This goes to Madhuram's Egg Replacement Event - Egg replacer powder

Focaccia Bread

2009-02-06T00:22:00.006-06:00

Friends, the oven phobic me at last baked bread. I was searching in Google for bread recipes and this Italian bread caught all my attention due to the addition of herbs. This bread can be adjusted according to your taste. In authentic recipe they use Italian herbs (basil, Thyme, oregano, rosemary). I had only dried basil at home, so I made few variations in topping by mixing fennel, basil and chili flakes.

Focaccia is a flat oven baked Italian bread, which may be topped with herbs or other ingredients. Focaccia bread is related to pizza, but not considered to be the same. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone bottom or hearth oven .These breads are often punctured with a knife to relieve bubbling on the surface of the bread (Source Wikipedia).

INGREDIENTS:

All purpose flour 1 ½ cups

Whole wheat flour 1 ½ cups (Not chapathi flour)

Active dry yeast 1 tsp

Sugar 1 tsp

Water 1 cup

Olive oil 2 Tblsp

Salt 1 tsp

Herbs of your choice (I used basil and fennel)

Red chili flakes 1 tsp

METHOD:

1) Add active dry yeast and sugar in ½ cup warm water (105 to 115F). Keep aside for 5 mins.

2) In a large bowl mix together flour, salt, 1 tblsp olive oil and yeast to form slightly sticky dough (Adjust flour accordingly).

3) Then cover the dough and let it rest for 1 hour.

4) After one hour the dough will be doubled in size.

5) Grease a baking tray with 1 tsp olive oil and spread the dough evenly. Then brush the remaining olive oil over the top, sprinkle little salt, chili flakes and herb mixture.

6) Then let the dough rise for another 30 mins.

7) Then slightly puncture the dough with a knife or fork to avoid bubbling.

8) Preheat the oven to 450F.

9) Usually the bread is baked on a baking stone as I do not have baking stone used normal baking tray to bake.

10) Bake the bread for 15 mins at 450F and bake again for another 15 mins or until the crust become golden color at 350F.

11) Let the bread cool on a wire rack. Slice and serve this wonderful tasting bread with soup or it tastes great by itself.

This goes to Its a Vegan World: A Food Event hosted by Vaishali

Spaghetti With Spinach Walnut Pesto

2009-02-02T13:20:00.004-06:00

INGREDIENTS:

Whole wheat spaghetti ½ pound

Mixed Vegetables (Carrot, Snap peas, Green Soybeans, Bean sprouts, bamboo shoots)

Bell Peppers (Green and Yellow) together sliced lengthwise 1/2 cup

Olive Oil 1 tblsp

Dried basil 2 tsp

Salt to taste

For Pesto:

Spinach 1 cup

Walnut 3 tblsp toasted

Red chilly flakes

Sundried Tomato ¼ cup

Nutmeg ½ tsp (Optional)

Garlic 4 cloves

Hot pasta Water 1 cup

METHOD:

1) Place large pan add water when it is comes to rolling boil add salt and cook spaghetti as per package direction.

2) Once pasta is cooked drain and save 1 cup of pasta water.

3) In a wide pan add 1 tsp oil, when it is hot add garlic and roast for 2 mins then add spinach and fry for another 5 mins.

4) Add all the pesto ingredients in a blender and grind to smooth paste.

5) Microwave veggies (I used frozen vegetables) on high for 4 mins. If you are using fresh vegetables cook them separately.

6) In the same pan add remaining oil, when it is hot add bell pepper and sauté for 5 mins.

7) Then add the pesto paste, vegetables and cook on medium low heat for 5 mins.

8) Add the cooked pasta, Salt and if required add little pasta water and cook on low heat for 5 mins.

9) Turn off the heat and garnish with dried basil leaves. Serve Hot.

This goes to It's A vegan World: A food Event hosted By Vaishali

ALOO METHI SUBJI

2009-01-29T11:39:00.004-06:00

INGREDIENTS:

Fresh methi leaves 1 cup washed

Potatoes 2 peeled and cubed.

Onion 1 finely chopped

Green chilies 2 chopped finely

Tomato 1 medium chopped

Ginger- garlic paste 1 tsp

Cumin 1 tsp

Red chili 1 small

Turmeric powder ½ tsp

Coriander powder 1 tsp

Amchur powder ½ tsp (Optional)

Yogurt 2 tsp

Salt to taste

Oil 2 tsp

METHOD:

1) Microwave the cubed potatoes on high for 4 minutes ( Do not overcook, Potato has to hold its shape).

2) Heat oil in a pan and add cumin, When it splutters add ginger garlic paste and red chili. Sauté for 2 mins.

3) Add onion and green chili. Sauté until onion turns translucent.

4) Add methi leaves and sauté for 2 mins.

5) Then add chopped tomato, turmeric, and Coriander and amchur powder. Cook for 5 mins.

6) Add cooked potato, curd and salt. Turn the heat to low mix well and cook for 5 mins. Serve hot with roti.

Caramelized Apple With Vanilla Icecream

2009-01-26T22:15:00.002-06:00

Hi Friends, Vidhas of “Appetizing Recipes” has passed me the refreshing Lemonade award. Thank you, Vidhas for considering me worth for this award. I like to celebrate my first award with all my fellow bloggers. I cannot send sweets to all of you so I thought I will make some dessert and post here. This is for all you friends. Thank you.

I love to watch food network. Chefs with different view on the same subject FOOD.One day I was watching Chef Danny Boome show and he made a dessert using apple and ice cream which I liked the most (I love apples), Then I found so many similar recipes in food network. So I made a little change and came up with this recipe. Most of the chefs used cookies or Graham Crackers. As I did not have any of these in hand, I came up with honey roasted corn cereal. My husband and I liked this combo.

INGREDIENTS:

Unsalted butter 1 tsp

Granny Smith apples 2 peeled and sliced.

Cinnamon ½ tsp

Nutmeg ½ tsp

Brown sugar 1 tblsp

Honey roasted cereal ½ cups (You can use cookies also)

Vanilla ice cream

METHOD:

1) In a pan add butter when it is warm add apples and sauté on medium low flame for 2 mins.

2) Then add cinnamon, nutmeg, brown sugar and cook for another 5 mins and apples are caramelized. Turn off the heat.

3) In a trifle cup layer warm apple, cereal and a scoop of vanilla ice cream. Drizzle little honey on top and enjoy.

I would like to pass this award to Asha, Uma, Archy, Veggie Belly, SMN, Keerthana and Rekha .

Sabudana Khichadi

2009-01-16T22:02:00.008-06:00

INGREDIENTS:

Sabudana (Sago) 1 cup

Potato 1 cooked and mashed

Roasted and coarsely grounded peanut 1 tblsp

Green chillies 2 chopped finely

Mustard seed 1 tsp

Urad dal 1tsp

Chana dal 1tsp

Curry leaves few

Turmeric 1 tsp

Jeera 1 tsp

Hing a pinch

Ajwain 1 tsp(Optional)

Peanuts 1 tblsp(optional)

Lemon juice 2 tsp

Oil 1Tblsp

Salt to taste

METHOD:

1)Wash sabudana and add just enough water to cover sago.Cover and leave for 4 hours.

2)Heat oil in a pan and add mustard,cumin and ajwain.

3)When it splutters add chana dal,urad dal,hing,green chillies,peanuts(if using) and curry leaves and fry for 2 mins.

4)Then add turmeric, Sabudana and mashed potato mix well.

5)Add salt and cook on low flame for 5mins.

6)Turn off the heat and add lemon juice.Garnish with cilantro and serve hot.

NOTE: While preparing sabudana khichadi in authentic way sugar is added.

If you like you can add 1tsp sugar to this recipe.

This Goes to FIC:Yellow hosted by Harini.

Jackfruit Appa

2009-01-16T21:02:00.006-06:00

INGREDIENTS:

Jackfruit(Without seeds) 1 cup

Rice 1 cup

Grated coconut 1/2 cup

Jaggery 1/2 cup

Sesame seeds 1 tsp (Optional)

Cardamom powder 1tsp

Salt to taste

Oil for frying

METHOD:

1) Wash and Soak rice for 3 hours.

2) Drain the water from rice and grind with coconut,jaggery and jackfruit(Do not add water).

3) Add salt, sesame and cardamom powder to the batter.This batter has to be thick(Okay if it is coarse).

4) Heat oil in a deep pan.Make small balls of the dough and drop in hot oil.

5) Deep fry in oil till brown in colour and drain.

6) You can eat just like that. I served with honey to make it more sweet.

I am sending this to RCI - UDUPI & MANGALORE hosted by Sia an event started by Lakshmi.

Set Dosa

2009-01-13T19:46:00.009-06:00

INGREDIENTS:

Rice 2 cups

Urad Dal 1 cup

Channa dal or toor dal 2 tsp

Poha 1 cup

Fenugreek seeds 1/2 tsp

Salt to taste

METHOD:

1) Soak rice, urad dal, channa dal and fenugreek in water for 4 to 5 hours.

2) 10 mins before grinding wash and soak poha in water.

3) Grind rice mixture and poha together to a smooth batter by adding little water at a time.

This batter should not be watery.

4) Add salt to the batter.Let it ferment overnight.

5) Pour the batter on the heated pan (do not spread more as this dosa has to be thick).Pour little oil on top(i did not).

6) Close the lid and cook for 2 mins.

7) Flip over and cook for 1 min.

8) Serve hot dosa with saagu and chutney.

Sweet Potato Rotti

2009-01-09T11:00:00.003-06:00

INGREDIENTS:

Sweet potato 1 medium

Oil 1 tblsp

To Grind:

Rice 1 cup soaked in water overnight.

Dry red chillies 4

Coriander seeds 1 tsp

Jeera 1 tsp

Ajwain 1 tsp (Optional)

Tamarind paste 1tblsp

Jaggery small piece

Coconut 1/2 cup

Turmeric 1/4 tsp

Salt to taste

METHOD:

1) Peel and cut sweet potato into thin circles.

2) Soak the sliced potato in warm water with ¼ tsp salt for 10 mins.

3) In the meantime grind soaked rice with other ingredients to smooth paste by adding little water at a time. The batter has to be little thick.

4) Heat the pan, dip the potato slice in the batter and arrange in the pan to form a round shape.

5) Let it cook for 5 mins on 1 side (medium low heat). Then flip and cook the other side also for 2 mins.

6) Serve hot rotti with ghee and pickle or any chutney.

Aviyal

2009-01-06T10:45:00.004-06:00

INGREDIENTS:

Mixed Vegetables 2 cups

(Carrot, Beans, Potatoes, Drumstick, Raw banana, Peas)

Mustard seeds 1 tsp

Curry leaves 1 strand

Curd 1/2 cup

Hing a pinch

Turmeric 1/4 tsp

Oil 2 tsp(coconut oil is good)

Salt to taste

TO Grind:

Green chillies 3

Coconut 1/2 cup

Garlic 2 cloves(Optional)

Onion 1 small(Optional)

METHOD:

1)Chop the vegetables into 1" long pieces.

2)Cook vegetables with 2cups of water until just done( Do not overcook,they should hold the shape).

3)Grind coconut, green chillies with onion and garlic(if using) with less water.

4)Drain the vegetables when done.In meantime beat the curd.

5)Heat oil in a pan add mustard seeds when it splutters add curry leaves,hing.

6)Add the grinded mixture,turmeric and cook for 5 mins.Then add chopped vegetables and salt mix together.

7)You can add little water if required.

8)Add beaten curd and mix well and cook for 2 mins.Turn off the heat and garnish with coriander leaves.Serve with rice.

Mint Pulao

2009-01-03T17:44:00.003-06:00

INGREDIENTS:

Basmati Rice 1 cup

Mint leaves fresh 1 cup

Green chillies 2 (or more according to your taste)

Green peas 1/2 cup (i used frozen)

Corn 1/2 cup(fresh or frozen)

Onion thinly chopped 1

Cardamom pods 2

Cloves 1

Cinnamon 1 stick

Bay leaf 1

Ginger 1" chopped finely

garlic 2 cloves

Lemon Juice 2 tsp

Oil 1 tblsp

Water 2 cups

Salt to taste

METHOD:

1)Wash and soak rice in cold water for 15 mins.(Soak only if you are using basmati rice).

2)Grind ginger,garlic,green chillies and mint leaves with little water.

3)Heat oil in a rice cooker and add cumin seeds, When it splutters add onion and fry until transparent.

4)Now add the mint paste and stir for 5mins until the raw smell disappears.

5)Then add peas,corn,water,rice and salt, Mix well.

6)Close the lid and set the reading to cook.

7)When the rice is cooked add lime juice, mix well and serve with raita.

NOTE:

If using pressure cooker, After adding water let it come to boil then add rice and close the lid with weight and cook on low heat for 8 to 10 mins.

HAPPY NEW YEAR

2008-12-31T12:51:00.001-06:00

Vangi Bhath (Eggplant Rice)

2008-12-29T13:06:00.003-06:00

INGREDIENTS:

Basmati Rice 1 cup

Eggplant 1 cut into 1 inch pieces

Onion 1 thinly sliced

Mustard seeds 1 tsp

Urad dal 1 tsp

Chana dal 1 tsp

Peanuts 1 tblsp

Curry leaves 1 strand

Turmeric 1/4 tsp

Vangi bath powder 1 tblsp

Salt to taste

Lemon juice 2 tsp

Oil 1 tblsp

METHOD:

1)Wash and soak rice in water for 10 mins.Cook rice in a rice cooker(While cooking rice i added a stick of cinnamon, clove and bayleaf).Do not overcook rice, Each grains should be separated.

2)Heat oil in a pan and add mustard seeds. When it splutters add urad dal, chana dal, curry leaves, peanuts and fry.

3)Add onion and fry until translucent.

4)Now add chopped eggplant,turmeric powder and cook until eggplant are tender.

5)Add vangi bath powder and salt to this mixture and cook for another 5 mins.

6)Turn off the heat add lemon juice and mix with cooked rice.Serve hot.

Kidneybeans - Turnip Greens Curry

2008-12-19T10:02:00.003-06:00

INGREDIENTS:

Kidney beans (Rajma) 1cup

Turnip greens finely chopped 1 cup

Onion 1

Tomato 2 large (I used tomato paste)

Ginger 1" chopped

Garlic 4 clove chopped

Turmeric a pinch

Cumin seeds 1 tsp

Coriander powder 1 tsp

Chilly powder 2 tsp

Garam masala powder 1/2 tsp

Amchur (Mango) powder 1/2 tsp

Fresh cream 1 tblsp (Optional)

Oil 1 tblsp

Salt to taste

METHOD:

1) Soak Kidney beans in 3 cups of water overnight.

2) Pressure cook kidney beans with 3 cup of water for 3 whistles(I also add a stick of cinnamon and bay leaf to get a nice aroma)

3) Heat oil in a pan and add cumin seeds, when it splutters add ginger, garlic and sauté for 2 mins.

4) To this add onion and fry till golden brown.

5) Add turnip greens and cook for 5 mins.

6) Add tomato paste, coriander powder, turmeric powder, chilly powder and continue to cook until the raw smell of tomato is gone.

7) Then add cooked beans, Garam masala, amchur powder, salt and cook for 7-8 mins on low heat.

8) Turn off the heat and add fresh cream if using and garnish with coriander leaves. Serve hot with roti.

This is my entry for Suganya's My Legume Affair Sixth Helping -Hot & Spicy event.

WINNER OF RIDDLE ME #6 is......

2008-12-18T18:45:00.005-06:00

Dear friends, Thank you for participating in this fun game!! I know this was a tricky riddle. I was also confused with the leaf when I bought them from the farmers market. And the correct answer is from left dried hibiscus, chestnut and dried eucalyptus leaves.

I am announcing the first person who has given 2/3 answers correct as the WINNER. And the winner of this guessing game is RACHEL. CONGRATULATIONS RACHEL!!! Please accept the baton and enjoy this fun game. It would be Riddle #7 for you.

Congratulations to all other friends who guessed 2/3 answers correct. Thank you all.

Thank you UMA for helping me.

Who are we?Riddle me #6

2008-12-15T19:17:00.007-06:00

Hola friends,

I was surprised to have given a correct answer to the Guessing game posted by Uma [In fact my hubby helped me :)]. I was in a catch 22 situation as I had to create a riddle. Finally I found something fussy at the same time appealing.

So here you go, Take a wild Guess.

Post your answers. Good luck my friends :)

Here are some simple steps set by Manisha, who started this fun game.

Find something stranger than strange and weirder than weird.
Post it on your blog within the next two weeks.
The quiz remains open for at least 1 day and at the most 2 days.
The person who guesses it correctly gets the torch and is the next host for Riddle Me This.
If the person who guesses correctly is the previous host, then that person will get to pick someone to pass the buck to from all those who made a guess.
And so on.
Please use the fabulous logo, designed by the real IFR owner: and link back to the host who passed the baton on to you.For me it is Uma.
Please do your best to keep this alive. Just think of how much fun it will be!

Kadalebele-Sabakki Payasa(Chana dal Paysam)

2008-12-12T20:17:00.004-06:00

INGREDIENTS:

Kadalebele(Chana dal) 1 cup

Sabudhana - 1/2 cup

Milk - 1 cup (Thick)

Coconut Milk - 1 cup (I extract milk from fresh coconut)

Jaggery - 1 cup

Cardamom(Yelakki)crushed 1 tsp

Ghee 1 tblsp

Handfull of cashews and raisins to garnish.

METHOD:

1)Pressure cook chana dal with 1 cup water for 1 whistle.

2)In the meantime cook sabudhana with 1 cup boiling water for 5 mins(or you can soak it for 2 hours).

3)In a pan add jaggery and 1 cup water.Once jaggery is melted add 1 cup milk and bring it to boil.

4)Then to this add sabudhana and cook on medium heat for 8 mins.

5)Add cooked chana dal and coconut milk to this mixture and continue to cook for another 8 to 10 mins on low heat.

6)In another pan add ghee.When it hot add cashews,raisins and fry.

7)Add cashews,raisins and cardamom powder to the mixture and turn off the heat.

Kattu Saaru

2008-12-03T20:54:00.004-06:00

INGREDIENTS:

Toor dal - 1 cup
Tomato - 1
Mustard seeds - 1/2 tsp
Cumin seeds -1/2 tsp
Curry leaves - 1strand
Green chillies - 2
Ginger 1" chopped finely
Turmeric- 1/4 tsp
Hing a pinch
Oil 2 tsp
Fresh lemon juice - 2 tsp
Salt to taste
Coriander leaves to garnish

METHOD:

1)Pressure cook toor dal with tomato,turmeric and 1/2 tsp oil and more water for 3 whistles.

2)Heat remaining oil in a pan,add mustard when it pops add cumin,ginger,green chillies,hing and curry leaves.

3)Then add dal,salt and cook for another 5 mins.

4)Turn off the heat and add lemon juice and garnish with coriander leaves.Serve hot with rice and curry.

Balekayi Palya 2

2008-12-02T15:33:00.004-06:00

INGREDIENTS:

Plantain raw(Balekayi) 2

Mustard seeds 1/tsp

Cumin 1/tsp

Curry leaves 1 strand

Turmeric 1/4 tsp

Hing a pinch

Curry powder 2tblsp

Salt to taste

METHOD:

1)Peel the skin of plantains and cut into cubes.

2)Heat oil in a pan and add mustard seeds when it splutters add cumin and curry leaves.

3)Add plantains,turmeric powder and drizzle some water.Let the plantain cook(keep stirring in between).

4)When plantain is cooked add curry powder,salt,hing and cook for 5 mins.Serve hot with rotis.

Curry Powder:

Red chillies 5

Pepper 1 tblsp

Chana dal 1/2 tblsp

Urad dhal 1/2 cup

Oil 1tblsp

METHOD:

1)Heat oil in a pan,roast all the ingredients and grind it without water.Store in air tight container.

NOTE:This curry powder can be used to make palya with other vegetables also.

Jajjeda Thondekayi (Tindora) Palya

2008-11-12T11:36:00.007-06:00

INGREDIENTS:

Thondekayi(tindora) - 1/4Kg

Garlic - 5 cloves

Turmeric - 1/4 tsp

Mustard- 1tsp

Few Curry leaves

Red chilli powder - 1tsp

Jaggery - 2tsp

Oil - 1tblsp

Salt to taste

METHOD:

1)Cut thondekayi into 2 pieces and lightly punch with back of your knife.

2)Heat oil in a pan and add mustard and curry leaves.

3)When mustard starts spluttering add garlic and fry for 2 min.

4)Then add thondekayi and let it cook in medium low heat for 10min.Do not add water.Stir in between.

5)When thondekati is cooked add salt,turmeric,jaggery,red chilli powder and mix well.Cook for another 3 mins.

6)Turn off the heat and serve with hot rice or roti.

Sending to "Challenge" from veda of Iyengar's Kitchen

Neeru Dosa

2008-11-11T19:15:00.005-06:00

INGREDIENTS:

Rice - 2 cups
Coconut shredded - 1/2 cup
Salt to taste

METHOD:

1)Soak rice in water for atleast 3 hours or overnight.

2)Grind the rice along with coconut and water to a smooth paste.No fermentation required.

3)The batter should be thin so add water accordingly.

4)Pore the batter in circular motion.

5)Serve with coconut chutney.

On its way to "Challenge" from Vedha of Iyengar's Kitchen

JEERA RICE

2008-11-11T12:25:00.002-06:00

INGREDIENTS:

Rice 1 cup
Water 2 cup
Cumin seeds 1 tblsp
Oil 2 tblsp
Cinnamon 1 inch
Bay leaf 1
curry leaves
green chillies 2
Onion 1 small finely chopped
Salt to taste

METHOD:
1)In a rice cooker add 2 cups of water,cinnamon,bay leaf,rice and cook.

2)Cool the cooked rice.

3)Heat oil in a pan, add cumin seeds, when it pops add green chillies.

4)Add onions,curry leaves and fry until golden brown.

5)Add rice, salt and mix well. Remove from the heat. Garnish with coriander leaves.Serve hot.

Sending this to Challenge by Vedha's Iyengar's Kitchen.

Ganesha festival and a click

2008-11-05T15:04:00.001-06:00

Sarson Ka Saag

2008-10-31T12:04:00.005-05:00

INGREDIENTS:

Mustard greens 1 bunch

Spinach 1/2 bunch

Tomato 1 big chopped finely

Cumin seeds 1tsp

Ginger 2" minced

Green chillies 2 minced

Onion 1 large chopped finely

Garlic 4 cloves minced

Turmeric powder 1/4 tsp

Chilli powder 1/2 tsp

Coriander powder 1/2 tsp

Garam masala powder 1/2 tsp

Butter 1tblsp

Salt to taste

METHOD:

1)Wash mustard green and spinach.

2)In a pan boil mustard,spinach and green chillies.Remove excess water and blend.

3)Heat butter in a pan and add cumin seeds when it splutters add ginger and garlic saute until it is light brown.

4)Then add onion and fry until transparent.Add tomato and cook for 3mins.

5)To this mixture add turmeric,coriander,salt and chilli powder and cook for 2 mins.

6)Then add the blended mixture and garam masala cook for another 2 mins.

7)Serve hot with roti.

Okra stir fry

2008-10-30T19:20:00.004-05:00

INGREDIENTS:

Okra (bhindi) 2 lbs

Large potato 1

Garlic 5 cloves

Chickpea flour 2 tblsp

Peanuts powdered 1 tblsp

Turmeric powder 1/4 tsp

Chilly powder 2 tsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Sugar 1 tsp

Lemon juice 1tsp

salt to taste.

For seasoning:

Oil 3 tblsp

Mustard seeds 1tsp

Cumin seeds 1 tsp

Hing a pinch

Curry leaves

METHOD:

1)Wipe each bhendi with kitchen towel and spread out to dry thoroughly.

2)Cut the bhendi to small pieces at an angle.

3)Cook potato in microwave for 6 mins and mash them and keep aside.

4)Crush garlic cloves.

5)In a large pan heat oil and add garlic.When garlic is light brown add mustard,cumin,hing and curry leaves.

6)Then add bhendi and stir fry in medium heat for 8 mins.DOnt cover the pan.

7)To this add all the spicy powders,salt,peanut powder and mashed potato and continue cooking.

8)Once bhendi is cooked add chickpea powder and cook for another 5 mins until besan cook.

9)Turn off the heat and add lemon juice and garnish with cilantro.

Nippattu

2008-09-17T15:18:00.004-05:00

INGREDIENTS:

Plain flour 1 cup

Wheat flour 1 cup

Split peas powder (kadle / puttani) 1/4cup

Red chilli powder 1tblsp

Coriander finely chopped 1tblsp

Curry leaves 6 chopped

Sesame seeds 1tsp

Hing

Whole split peas (hurgadle, puttani) 1tblsp

oil or ghee 2tblsp

Salt to taste

Oil to deep fry

METHOD:

1)Mix all the ingredients in a bowl and add very little water to make a stiff dough.

2)Spread a clean greased thick plastic sheet. Take a small lime size of dough and shape into round.Place it on the plastic sheet and flatten into thin round vadas.

3)Carefully pick up and deep fry it in the hot oil till golden and crisp.

4)Cool and store in air tight container.

Wheat flour Laddu(Godi unde)

2008-09-17T14:40:00.005-05:00

INGREDIENTS:

Wheat flour 1 cup
Powdered sugar 1/2 cup
Cardamom 1/2 tsp
Ghee 1/2 cup
Raisins 1 tsp
Cashew nut 1 tsp

METHOD:

1)Heat a tsp of ghee,add wheat flour and fry for 10min on low flame(till you get a nice aroma).

2)Add sugar and fry for 5min. Add cardamom powder and raisins.

3)Now in another pan add the remaining ghee,and roast some cashwe nut.And pour this with ghee on wheat flour mixture.

4)Let it cool a bit and make laddu when the mixture is still hot.

5)If the laduu tend to break add more ghee or wet your hands with little milk.

6)Store in airtight container.

Veg Manchurian Dry

2008-09-09T19:37:00.003-05:00

INGREDIENTS:

For Dumplings:

Grated cabbage - 2cups

Grated carrots - 2cups

Corn kernels 1 cup

Green chillies- 2 chopped

Garlic flakes - 2 cloves chopped finely

Ginger 1" chopped finely

Cumin Powder - 1tsp

Corn Flour - 4tsp

Amchur Powder - 1tsp (Optional)

Salt 1/2 tsp

For Sauce:

Capsicum 1 small chopped finely

Garlic 2 cloves minced

Spring onion 1/4 cup chopped finely to garnish

Onion small chopped

Soya sauce - 1tsp

Salt to taste

Pepper powder - 1tsp

Oil - 2tsp

METHOD:

1)Boil finely chopped minced vegetables with little water for 5 mins and drain all excess water.

2)Add all other dumpling ingredients and make small lemon size balls and deep fry.

3)Heat oil in a pan.When oil is hot add garlic,onion and fry for 3 mins.Then add capsicum,soya sauce,salt and pepper powder.cook for 5mins.

4)Turn off the heat and add fried dumplings to the sauce.Garnish with spring onions.Serve with noodles.

Note:If the dumplings are breaking.Add cooked rice and mix with vegetables.

RAVA IDLY

2008-09-02T12:44:00.004-05:00

INGREDIENTS:

Sooji/rava 1 cup

Mustard seeds 1tsp

Ginger grated 1/2tsp

Green chilies 2 finely chopped

Baking Soda 1/4tsp

Carrot grated 1/2 cup

Cashews 1Tblsp

Coriander leaves 3 strands finely chopped

Grated coconut 1tblsp

Turmeric 1/4tsp

1cup yogurt/curd

1 Tblsp Oil

Salt

METHOD:

1)Heat oil and add mustard seeds when they start popping add ginger, green chilies and fry for sometime.

2)Then add rava and roast for 5 mins.

3)Switch off the heat and let the mixture cool for 5 mins.

4)Add all other ingredients except cashew. Leave it for around 30mins.

5)Grease the Idly stand with ghee and keep a cashew and put drop the mixture in each stand.

6)Steam cook for around 15mins.Once you turn off the heat,let it sit for 5 mins.Serve hot.

QUICK GOLI BAJE

2008-08-14T11:55:00.005-05:00

INGREDIENTS:

All purpose flour 1 cup

Besan 1 tsp

Yogurt 1/2 cup

Ginger 1 tsp finely chopped

Green chillies 1tsp

Curry leaves 3

Hing(asofoetida) a pinch

Baking soda 1/2 tsp

Sugar 1 tsp

Salt

Oil for deep frying

METHOD:

1)Mix all the ingredients into a dough(should not be too thick or too thin).

2)Leave the dough covered for 2 hours.

3)Heat oil in a pan,take a spoon of paste and drop into hot oil.

4)Fry until it is golden brown.5)Serve hot with chutney.

MANGALORE BUNS

2008-08-08T22:45:00.008-05:00

INGREDIENTS:

1 cup riped mashed bananas

Sugar 2 tblsp

Yogurt 2 tblsp

Baking soda 1/4 tsp

wheat flour 2cups (Usually all purpose flour is used)

cumin seeds 1/2tsp

Pepper powder 1/4tsp (optional)

Salt 1 tsp

Oil to deep fry

METHOD:

1)In a bowl add mashed bananas,sugar,salt,baking soda,yogurt,cumin seeds and pepper powder(if using) and mix together.

2)Add wheat flour and mix together to form a stiff dough.

3)Cover and leave it for 3 hours.

4)Heat oil(use canola oil or olive oil).

5)Make small balls from the dough and roll into puris(bit thick) and deep fry till golden brown on both sides.

6)Remove and place over a paper towel.Serve with chutney and enjoy...

Penne pasta with broccoli and sundried tomato

2008-08-06T13:31:00.005-05:00

INGREDIENTS:

1 cup penne pasta

1 cup broccoli

1/2 cup sundried tomato

1 small onion sliced

Mushroom thinly sliced 1/4 cup(optional)

Garlic 2 cloves crushed

Pepper 1tsp

Tomato sauce 1/4 cup

Salt to taste

Oil 1tblsp

METHOD:

1)Boil 4 cups of water.add salt and pasta to the boiling water.

2)Cook broccoli with little water in microwave for 5 mins.Or you can also add broccoli to the pasta water before 5 mins to turn off the heat.

3)In a pan add olive oil,to this add garlic and onion cook for 5 mins.

4)Now add sundried tomato,mushroom and broccoli saute for 5 mins.

5)Add 1/4 cup of pasta water and salt to the mixture and let it cook in medium low heat.

6)Meanwhile drain pasta and add to the mixture.Now add pepper and 1/4 cup tomato sauce and cook for another 5 mins.

7)Turn off the heat garnish with cilantro or parsley.

POORI

2008-08-05T13:56:00.016-05:00

INGREDIENTS:

Whole wheat flour 2 to 3 cups

Salt 1tsp

Luke warm Water as needed

Oil 1 tblsp

Oil for deep frying

METHOD:

1)Take the flour in a bowl add salt and oil mix well.Add water and knead to form a stiff dough.And let it rest for 15 mins.

2)Make small balls and roll them into pooris.

3)Heat oil in a kadai.(To test if the oil is in correct heated add a small piece of dough to the oil,if it raises to the top immediately you can start making pooris)

4)Add the poori to the oil and press gently so they puff up.And turn them and fry the other side.

5)Serve hot with potato palya.

BALEKAYI PALYA

2008-07-31T12:02:00.006-05:00

INGREDIENTS:

2 cups balekayi(Plantain) cut into cubes

1 small onion chopped

Turmeric powder 1/2 tsp

Salt to taste

To GRIND:

Jeera 1 tblsp

3 green chillies

3 garlic cloves

1 small onion

1/2 cup grated coconut

Coriander leaves 4 strands

SEASONING:

1 tsp mustard

Curry leaves

Oil 1 tblsp

METHOD:

1)Heat oil in a pan when it is hot add mustard,curry leaves,when it splutters add onion.

2)When onion turns light brown add the peeled and cubed plaintain,turmeric and 1/2 cup water.

3)In a blender grind the ingredients to smooth paste with little water.

4)When the plaintain is cooked add the ground paste and salt.Cook for 5mins on low flame.

5)Serve hot with chapathis.

GUACAMOLE

2008-07-26T13:39:00.007-05:00

INGREDIENTS:

1 large ripe avocado, peeled, pitted

Fresh lime juice 2tsp

Chopped fresh cilantro 1/2 cup

Finely chopped onion 1/4 cup

Finely minced Large Green chilies(Or serrano chilies) 2 finely chopped

Salt to taste

METHOD:

In a bowl mash avocado with a fork. Add rest of the ingredients and mix well.Serve with corn tortilla or chips of your choice and enjoy.

SPINACH PARATHA

2008-07-24T12:26:00.005-05:00

INGREDIENTS:

Wheat flour 1cup

Spinach chopped 1 cup

Ginger 1"

Garlic 2

Ajwain 1tsp

Green chillies 2

Hing

Oil 1tblsp

Salt

Cilantro minced

METHOD:

1)Cook spinach without water for 5mins and let it cool.

2)In a bowl take wheat flour add spinach and all the ingredients and knead with warm water to a stiff dough. And let it rest for 30mins.

3)Divide the dough to make 6 balls.

4)Roll each balls with the rolling pin.

5)Heat the tava and cook them by adding little oil on both the sides.Serve with thick yogurt and pickle.

VEGETABLE KOOTU

2008-07-21T13:09:00.005-05:00

INGREDIENTS:

Toor dal 1cup

Turmeric 1/2 tsp

Oil 1tsp

Mixed vegetables(Beans,carrot,yam,potato,chayote squash),cut into small cubes 2 cups

Dill leaves chopped 1/2 cup

Peanuts 1tblsp

Jaggery 2 tsp

Tamarind paste 1 tsp

Curry leaves

Salt to taste

FOR MASALA:
Grated coconut 1/2 cup

Bengal gram 1 tsp

Black gram 2 tsp

Cumin seeds 1 tsp

Coriander seeds 1 tsp

Red chillies 4

Pepper corns 1/2 tsp

Oil or ghee 1 tsp

SEASONING:
Oil 1tsp

Mustard seeds 1/2 tsp

Asafoetida 1/2 tsp

METHOD:

1)Cook toor dal in a pressure cooker with water, turmeric, oil.

2)Heat oil in a pan and fry the masala ingredients (except the coconut) until lightly browned.

3)Grind the masala ingredients with coconut and little water to a fine paste.

4)Put all the vegetables into a pan,add water and bring to boil until vegetables are tender.

5)Add chopped dill, peanuts and cook until soft. Add salt,ground paste,cooked dal,tamarind,jaggery and curry leaves.

6)Simmer and cook for 10mins.

7)Heat oil in a pan add the seasonings.

8)Mix the seasoning into the kootu and stir.Serve hot with rice or chapathi.