Wednesday, July 27, 2011

Mixed Vegetable Rice

Hmm, I dint know what to cook for dinner yesterday as I didnt have enough veggies in my fridge to make any palya or curry. So thought of making some rice item, just gave it a shot. It came out really good. Give it a try and let me know how you liked it. Enjoy.
Servings: 2
Preparation time: 30 min
  • 2 cups cooked white Rice
  • 1 Potato chopped
  • 1 Tomato chopped
  • 1 Carrot chopped
  • 1 Banana Pepper chopped
  • Some snow Peas
  • 8-10 Soya chunks
  • 1/2 tsp Mustard seeds
  • 3 tsp clarified Butter/ Ghee
  • Pinch of Hing/Asafoitida
  • Pinch of Turmeric powder
  •  3-4 Cardamum
  • 3-4 Cloves
  • 1 inch Cinnamon stick
  • 3/4 tsp Garam masala powder
  • salt to taste

  • Heat the Clarified Butter/Ghee in a pan, add the Mustard seeds, Cardamom, Cloves, Cinnamon stick, Hing and Turmeric powder.
  • Now add all chopped vegetables except Soya chunks. Add some salt. Cook until they become soft.
  • In the mean while microwave the Soya chunk in salt water for 2 min. Squeeze out the water and add to the cooked vegetables. Add Garam Masala powder. Mix well. You can add red Chili powder if you like spicy rice.
  • Now add the cooked Rice and salt to taste. Mix very well.
  • Serve with Raita of your taste.

    Monday, July 25, 2011

    Dum Aloo

    Hello friends, This is a very delicious, easy but quite consuming recipe. I learnt this recipe over the Internet, but tried with some changes. Try it out and let me know how you liked it. Enjoy. 
    Preparation time: aprox 40 min.
    • 10-12 Baby Potatoes pressure cooked ( 3 wistles)
    • 1 Tomato chopped
    • 1 medium Onion chopped
    • 1 tsp Coriander Powder
    • Pinch of Turmeric powder
    • 1 tso Ginger-Garlic paste
    • 1/2 tsp Cumin powder
    • 1 tsp Funnel seeds coarsely ground
    • 2 tbsp Yogourt
    • 1/2 Garam masala powder
    • 1 tsp Red Chili powder ( to taste)
    • 5-6 tbsp cooking Oil
    • salt to taste
    • 1/2 tsp Kasoori Methi ( optional)

    • Heat 1 tsp of Oil in a pan, add Turmeric powder, coarsley ground Funnel seeds and Ginger-Garlic paste. Saute for 30 secs.
    • Now add Onion, saute for 2 min. Then add chopped Tomato, again saute for 3-4 min. Allow to cool a bit.
    • Grind the cooled mixture into a thick paste and keep it aside.
    • Now heat around 3 tbsp of oil in a pan, pour the ground mixture,add Red Chili powder, Kasoori methi,Coriander and Cumin powder. Cook until the mixture starts oozing out Oil. Then add Yogourt, cook for about 2 mins.
    • Then  add around 1 and a half cups of water.
    • In the mean while, peel off the Potato and shallow fry them. Make 2-3 small holes on the Potato so that it can absorb the spices. Then add to the above mixture. Add salt to taste and Garam masala. Add some more water if required. Cook for 5-6 mins.
    • Serve hot with Chapati, Naan or Rice. 

    Thursday, July 14, 2011

    Ondelaga/ Urage / Brahmi Thambli / Centella asiatica in Butter Milk

    Urage is popularly known '' Brahmi'' or ''Ondelaga''. ondelaga /Urage has its own medicinal value. Urage juice is consumed to get rid of dry cough and If you want long and silky black hair use home made Brahmi Oil.   Urage thambli is one of the easiest and healthy recipes, perfect for summer. Give it a try. Enjoy.

    • 1/4 cup Chopped Urage
    • 1 tsp Cumin seeds
    • 7-8 Pepper Corn
    • 2 cups Butter Milk
    • 2 tbsp grated Coconut
    • 1 tsp oil
    • salt to taste
    For tempering
    • 1/2 tsp Oil
    • 1/2 tsp Mustard seeds
    • 2-3 pieces of red Chili.

      • Heat the Oil in a pan, add Cumin seeds, Pepper corn and chopped Urage, roast for about 1 min.
      • Then grind the roasted ingredients and grated Coconut with some water. 
      • Add Butter Milk and salt.
      • Temper with Mustard seeds and red Chili.

      Tuesday, July 12, 2011

      Haagilkaayi Kaayirasa / Bitter Gourd in Sweet Sauce

      This is one of my favourite Bitter Gourd dishes. I learnt this recipe from my mom. Give it a try. Enjoy.
      • 1 cup chopped Bitter Gourd
      • pinch of Turmeric powder
      • 3 tbsp Jaggary
      • 1/2 cup grated Coconut
      • 1 tsp Channa dal
      • 1 tsp Urad dal / Balck gram dal
      • 1/2 tsp Coriander seeds
      • 1/2 tsp Cumin seeds
      • 1/4 tsp Fenugreek seeds
      • 4-5 Red Chilies 
      • Salt to taste
      • 2-3 tsp cooking Oil
      for temperin
      • 1 tsp Oil
      • Pinch of Hing / Asafoitida
      • 1/2 tsp mustard seeds

      • Heat the oil in a heavy pan. Add mustard seeds, once they splutter add Turmeric powder and chopped Bitter Gourd. Fry well until Bitter Gourd starts light brown. Then add Jaggery and salt, again cook for 3-4 min.
      • In the mean while, dry roast except Jaggary , salt and Coconut.
      • Then grind the roasted ingriendients and Cocunut with some water.
      • Now add the ground paste to the cooked Bitter Gourd and cook for 5-10 min. Add some water if required.
      • Temper with mustared seeds and Hing.
      • Serve with plain rice.

      Sunday, July 10, 2011

      Water Melon Dose / Crepe

      Have you ever tried Water Melon Dosa? If not here is the recipe!!..I learnt this recipe from Sudha Hegde, I had tried Dosa with Water Melon rind before but had never thought of adding pulp and Coconut. It came out really good. Give it a try. Enjoy.
      Servings: 4-5

      • 3 cups Rice soaked in water for 3-4 hrs
      • 1 cup Water Melon pulp chopped
      • 1 cup Water Melon rind chopped (no need to peel the outer green part)
      • 1/4 cup grated Coconut
      • Salt to taste
      • Sugar or Jaggery to taste ( optional)
      • Cooking Oil

      • Grind the soaked rice with Water Melon pulp, rind and Coconut. Do not have to add water since the pulp has lots of water. 
      • Add salt to taste and Sugar ( optional).
      • Allow to ferment for 4-5 hrs or overnight.
      • Heat a pan, smear the pan with Oil if required. Then pour a ladle full of batter and spread as thin as possible. Cover and cook for 1-2 mins. Cook both the sides.
      • Serve hot with  chutney of your choice or whatever you like!! 

      Wednesday, July 6, 2011

      Paddu / Guliyappa/ Spicy Pan cake

      One of my favourite Breakfasts. Easy to make If you have Dosa batter ready.  Give it a try. Enjoy.
      Servings: 4-5
      For Batter
      • 2 cups Rice
      • 1/2 cup BlackGram dal / Urid dal
      • 1 tsp Channa dal
      • 1 tsp Methi Seeds
      • 1/4 cup Pressed Rice / Poha / Avalakki
      • Salt to taste

      • 1 large finely chopped onion
      • 2 spring Curry leaves chopped
      • Pinch of hing
      • 2-3 Green chilies chopped
      • Pinch of Turmeric powder
      • Oil as required

      Other Requirement:
      Paddu / Guliappa pan

      • 1) Soak the Rice and Avalakki togather in water  for 3-4 hours.
      • 2 )Soak the Channa dal, Urid dal, Methi togather for 3-4 hours.
      • Grind 1 and 2 separately with enough water and mix both. Add salt and mix well.
      • Allow to ferment for over night. Consistency should be as of Dosa batter.
        Now add all the spices to the fermented Batter. Mix well. 
      • Heat the Paddu pan, smear some oil, pour 1 tbsp of batter ( as required). You can add some oil on top if required.Cover and cook for 1-2 min, turn another side using a fork or sharp stick, again cook until you get a nice light brown colour.
      • Serve hot with Chutney.

      Monday, July 4, 2011

      Ondelaga / Brahmi (Centella asiatica) Chutney

      This is one of the well known havyaka recipes. Ondelaga is popularly known as 'Brahmi', and 'Urage' in havyaka kannada. Give it a try. Have fun.

      • 1 cup chopped Ondelaga (Centella asiatica)
      • 1 cup grated Coconut
      • 1tsp Cumin seeds
      • 1/2 tsp Coriander seeds
      • 1 tsp Tamarind extract
      • Pinch of Hing
      • 3-4 Red Chilies
      • 1 tsp Oil
      • Salt to taste
      For Tempering:
      • 1 tsp Oil
      • 1/2 Mustard seeds
      • 1 broken red Chili

      • Heat 1 tsp of Oil in a pan, add Coriander seeds, Cumin seeds, red Chilies and Chopped Ondelaga. Roast for 5 min.
      • Grind the roasted ingredients with Coconut, Tamarind extract, Hing,Salt to taste and very little water.
      • Then temper with Mustard seeds and red Chili.
      • Serve with hot plain rice, pickle and piece of Onion.