Friday, October 28, 2011

ಚೀನಿಕಾಯಿ ಸಿಹಿ / Pumpkin Sweet- Diwali special

Happy Diwali to everyone. I am back after a week with a new special recipe for you all. This sweet is one of the special sweets of Diwali. I thought of sharing it first as its a very new and special recipe for me, and usually prepared in Sagara  side during Diwali festival. But, you do not have to wait until next Diwali . You can prepare it any time. I am planing to  prepare this for next get together at our place as most of the people do not know;). Cheenikaayi is nothing but Pumpkin or Sihikumbala kaayi (in kannada). I should thank my co-sis Jyoti Kattinakere for this great recipe.. This sweet is a very simple, very tasty and doesn't consume much time. Give it a try. Do not wait for a year ha!! Have fun..

Preparation time: 30 min
Servings: 5

  • 4 cups  peeled small cubed Pumpkin
  • 1 cup Jaggery ( See the note)
  • 1/4 tsp salt
  • 1cup freshly grated Coconut
  • 1/2 tsp Elachi/ Cardamom powder 

    • Take Jaggary and Pumpkin cubes in a pan. Add about 1/4 cup of water and salt. Cook for about 15-20 min or until Pumpkin gets soft. 
    • Now add grated Coconut and Cardamom powder. Mix well and cook for another 5 mins with continuous stirring.
    • Serve with Ghee.
    • Is it not a simple recipe?
    Taste the jaggary before you use. Because Jaggary will be salty some times. If the Jaggary is salty do not add extra salt especially who use Acchu bella.

    Wednesday, October 19, 2011

    ಹಾಗಲಕಾಯಿ ಪಲ್ಯ / spicy roasted Bitter Gourd

    This is one of the fav dishes of  my hubby. This is a very easy dish and a real treat for Bitter Gourd lovers. I had lerant this recipe from my aunt Sowmya Bhat but, I am posting here with minute changes. Give it a try, I am sure you will really like it. Have fun..

    Preparation time: 40 min.
    Servings: 4

    • 4 medium size Bitter Gourd
    • 1/3 cup Jaggery ( to taste, u can reduce it to 1/4cup if u like)
    • 1/4 cup thick Tamarind Juice
    • 1/4 cup split yellow peas/ gram dal
    • 1/4 cup washed Black Gram dal
    • 1 tbsp Coriander seeds
    • 1 tsp Cumin / Jeera
    • 3-4 whole red Chilies or 1 tsp red Chili powder
    • 1/4 cup grated dry coconut ( Kobbari)
    • Salt to taste

    For tempering:
    • 3 tbsp Oil
    • 1 tsp Mustard seeds
    • 1 tsp Turmeric Powder
    • pinch of Hing/ asafoetida
    • 2-3 green Chilies sliced
    • 1 spring Curry leaves

    • Wash and remove the seeds from Bitter Gourd and finely chop and keep it aside.

    • Heat oil in a pan. Add mustard seeds,  once you hear the spluttering sound, add all remaining tempering ingredients. Saute for few seconds.
    • Then add Chopped Bitter Gourd. Fry until tender( as you can see in the pic) on a low to medium flame. It takes about 15-20 mins.
    • In the mean while, dry roast gram dal. washed Gram dal, coriander seeds, Cumin seeds and Red Chilies. Allow to cool and coarsely grind it in a blender.
    • Once the Bitter Gourd is tender add Jaggary ,Tamarind juice and Salt to taste. Mix well and saute well for few sec. 

    • Now add the coarsely ground spices and mix well. Saute for another 5 min in a low to medium flame. 
    • Finish of with Coconut.. I forgot to add coconut!!.
    • Serve with hot plain rice and spoon of Ghee or Coconut Oil.

    Monday, October 17, 2011

    ಕಳಲೆ ಸಾಂಬಾರ್ /Bamboo Shoot Curry

    KaLale / Bamboo shoot is a well known veg in Coastal and Malenaadu ( hilly region) region of Karnataka. This special veg is available only in rainy season. Usually, freshly harvested Bamboo shoot is cleaned and chopped in the way we want, then soaked in water for min of 3 days changing water everyday. We can use it only after 3 days if soaking else it tastes bitter. I really love chopping freshly harvested Bamboo shoots :)..Here in Toronto, Bamboo shoots is available in Chinees grocery shop and it comes in tin. I was so surprised and happy when I saw first time here. Bamboo shoot curry goes very well with Rice and Chapati. Give it a try and let me know how u liked it. Have fun.

     Preparation time: 30 min
    servings: 2

    • 1small tin shredded or Cubed KaLale / Bamboo shoot
    • 1/2 cup Toor dal / Split pigeon Pea cooked
    • 1/2 cup grated Coconut
    • 1/4 lemon size Tamarind
    • 3-4 whole red Chilies
    • 1 tsp Coriander seeds
    • 1/2 Cumin / Jeera
    • 1/4 tsp Fenugreek seed / Methi seed
    • 1/2 tsp Turmeric powder
    • Pinch of Hing / Asafoetida
    • Salt to taste

    For tempering:
    • 1 tsp Oil
    • 1/2 tsp Mustard seeds
    • Few Curry leaves


    • Cook the KaLale in about a litre of water for 10 min and drain out the water.
    • Keep the toor dal cooked ready.
    • Dry roast the Coriander seed, Cumin, Methi and red Chilies together( u can even use 3-4 drops of Oil while frying).
    • Now grind the roasted spices with Coconut, Hing, Tamarind , Turmeric powder and about half cup of water into a fine paste.

    • Now mix the ground mixture, Toor dal, KaLale and salt to taste. Then boil on a low to medium heat for 10 min.
    • Temper with Mustard seeds and Curry leaves.
    • Serve hot with hot Rice :). 

    Wednesday, October 12, 2011

    Chutney Pudi / Powder

    Here is an easy Chutney powder recipe for you all. It goes very well with Dosa, Idly, chapathi etc. Give it a try have fun..
    Preparation time: 25-30 min
    Yeild: about 3 cups of Chutney powder.

    • 1 cup chana dal / yellow split peas
    • 1 cup Urid dal / Black gram dal
    • 1 tbsp roasted chana dal/ Dalia/ roasted yellow split peas.
    • 1/2 cup curry leaves washed
    • 4-5 whole red Chilies OR 1 tbsp Red Chili powder ( to taste) 
    • 1 tsp Tamarind ( to taste)1 tsp Sugar
    • Salt to taste
    For tempering:
    • 1 tbsp Oil
    • 1 tsp Mustard seeds
    • 2 tsp Coriander Powder
    • 1 tsp Cumin powder
    • Pinch of Hing/ asafoetida
    • Pinch of Turmeric powder

    • Dry roast Yellow split peas, Black Gram dal, roasted chana dal, whole red Chilies, Curry leaves and roasted channa dal separately. Allow to cool.
    • Now take the roasted spices, Tamarind, salt and sugar in a blender and blend into fine powder.

    • Now heat the Oil in a pan, add mustard seeds. Once the mustard seeds splutter switch of the flame, add Coriander powder, Cumin powder, Asafoetida and Turmeric powder. Mix well. Pour on ground mixture and mix well again.
    • Store it in a dry air tight container.
    • serve with Ghee/ clarified butter, Yogourt or Coconut Oil. 

    Note: You do not have to fry if you are using red Chili powder.

    Wednesday, October 5, 2011

    CauliFlower-Onion Parata

    Praparation time:30 min
    Servings: 8-9 paratas

    • 2 cups whole Wheat flour
    • 2 cups grated Cauli Flower
    • 1 cup grated Onion
    • 1spring Curry leaves chopped
    • 2-3 green Chilies finely chopped ( to taste)
    • 1/2 tsp Coriander powder
    • 1/2 tsp Cumin / Jeera powder
    • 1 tsp Oil for tempering
    • Oil for brushing as required
    • Dry flour for rolling
    • Salt to taste
    • Heat Oil in a pan, add chopped Curry leaves, chopped Green Chilies and Onion, saute for 30 secs. Then  add grated Cauli flower, Cumin powder, Jeera powder and salt. Mix well and Saute for 2-3 min ( until water evaporates).

    • In the mean while, take whole wheat flour in a bowl, add salt to taste and water as required to make a soft dough. Knead the dough very well. 
    • Then take a large lemon size dough and pat lil bit using your hand or using  a rolling pin. Place about 1 tbsp of Cauli flower mixture and seal all the edges firmly. 

    • Now, take the stuffed dough on clean surface sealed side down, Roll in to slightly thick Paratas using some dry flour.
    • Cook both the sides on a pan. Brush the oil both sides while cooking.
    • Serve with Pickle and Yogourt or any curry of your choice.