Monday, November 28, 2011

ಟೊಮೇಟೊ ಕಾಯಿ ಸಾಸಿವೆ / Green Tomato in Mustard- Yougurt Sauce

 This is one of the healthy and quick recipes learnt my aunt Sowmya Bhat. Thank you athe for a lovely recipe.I have used Green Tomatoes which I grew on MY balcony :).

Preparation Time: 25 min
Servings: 2-3

  • 1 large Green Tomato chopped ( I used 3 small)
  • 1/2 cup grated Coconut
  • 2-3 green Chilies ( to taste)
  • 1/2 tsp Mustard seeds
  • 2 cups Yogourt / Curds 
  • 1 1/2 tsp Jaggery ( optimal)
  • Salt to taste
For tempering:
  • 1 tsp Oil
  • 1/2 tsp Mustard seed
  • 1/4 tsp Turmeric powder 

  • Heat the Oil in pan, add Mustard seeds, once you here crackling sound add, Turmeric powder and chopped green Tomatoes. Then cook for about 3 min.
  • Then add salt to taste, Jaggery and about 1/4 cup of water. Cook for another 3-4 min ( until 75% done).
  • In the mean while grind grated Coconut, Mustard seeds and green Chilies into smooth paste using little water.
  • Now add the ground mixture to cooked Tomatoes and cook for another 4-5 min on a medium heat.
  • Allow to cool.
  • Finally add Yogourt, adjust the salt if needed. 
  • Serve with plain rice or with any rice item of your choice.

Friday, November 25, 2011

Coconut-Poppy Seed Bread (Eggless)

Hello friends, here is a different, easy and tasty bread recipe for you all. I took the basic idea of this recipe from a cook book, but not followed the step to step procedure as in the book. I did some changes in the ingredients. I skipped adding Soy Milk ( was in the original recipe), I somehow don't like the flavor. You can substitute the regular Milk with Soy Milk and some other flavors if you like. Give it a try. Have fun.

Preparation time:2 hr 20 min.
Servings: 1 Loaf


  • 1 1/2 cup All purpose flour
  • 3/4 cup sugar
  • 1/2 cup freshly grated Coconut
  • 2 tbsp Poppy seeds / Gasagase
  • 2 tbsp Butter(melted)
  • 1 1/2 cup Milk
  • Crushed Cardamom 
  • 3/4 tsp baking powder
  • 1/4 tsp baking Soda
  • Pinch of salt

  • Soak the Poppy seeds for 1 hr.
  • Then grind the soaked Poppy seeds with Coconut and about 3/4 cup Milk into smooth paste.
  • Take Sugar and Butter in a bowl and mix well. Then add All purpose flour, Baking powder, baking soda, ground mixture, crushed Cardamom and salt to taste, mix very well.
  • Now add the remaining Milk and mix well.
  • Now grease the loaf pan with little Oil or Butter, pour the mixture.
  • In the mean while pre- heat the oven at 350 degree F for 15 min.
  • Now place the loaf pan in center of the oven and bake for 55-60 min.
  • After 55-60 min, insert a knife or fork through to check if the bread is evenly baked. If the dough sticks to the knife, bake again for 3-4 min.
  • Allow to cool for 10 min.
  • Serve with a cup of hot Tea or Coffee.

I am sending this Post to Christmas Delicacy event, hosted by Julie.

Sending this post to Food of the Month  contest hosted by Food Corner.

Monday, November 21, 2011

Capsicum Rice

Preparation time: 30 min
Servings: 2

  • 3 cups long grain Rice cooked.
  • 2 Capsicum / Bell Pepper Chopped ( I used 1 Red and 1 Green)
  • 2 tbsp Oil
  • 3 Cloves
  • 2 Cardamum
  • 1 Bay leaf
  • 1 tsp Ginger-Garlic paste
  • 4-5 green Chilies finely minced
  • Salt to taste
  • 1 small squeezed Lemon

  • Heat the Oil in a pan, add Cloves,Cardamom, Bay leaf, minced green Chilies and Ginger-Garlic paste. Saute  for 30-40 secs.
  • Now add the Chopped Capsicum, Cook for 8-10 min on medium heat( until gets soft). Then add cooked Rice and salt to taste, mix very well. 
  • Finally add the squeezed Lemon and mix well.
  • Serve hot with Raitha or any gravy.

Wednesday, November 16, 2011

Neer Dose / Rice Crepe

Neer Dose/ Thellevu  / Bari akki Dose is one of the common breakfast items in North Canara and South Canara  region of Karnataka. It is very easy to make and does not require any fermentation. I prefer non-stick pan, as it is easier and  can avoid most of the disasters :). Give it a shot. Let me know how it turned out. Happy cooking.

Preparation time: 3 hrs for soaking, 30 min for grinding and preparing Dose.
Servings: 3-4

  • 2 cups white Rice
  • 1/2 cup freshly grated Coconut(optional)
  • Water
  • Salt to taste

  • Soak the rice in water for 3-4 hours..
  • Then grind  soaked Rice and grated Coconut into smooth paste using some water.
  • Then add salt to taste and about 5 cups of water.The batter should be very watery. It should not stick to the ladle.
  • Heat a non-stick pan. Take a ladleful of batter and spread  on the pan. (I literally throw the batter on the pan from about 1/2 feet height). You will need about 2 ladleful of batter to make one dosa. Cover and cook for 2 min on a low to medium heat. Cook only one side.
  • Serve hot with Chutney and Ghee.

Monday, November 14, 2011

Deev Halasu / Bread Fruit Butter Milk Curry

Bread Fruit is a very well known veggie all over the world. I never knew that Bread fruit is available everywhere until I saw a pile in a  Canadian grocery shop. I was so surprised and so happy when I saw it because I am a big fan of Bread fruit. It is popularly called as ಬೇರು ಹಲಸು/ ಸೀಮೆ ಹಲಸು / ದೀವ್ ಹಲಸು in Karnataka. It belongs to Jack fruit family.  There are lots of dishes that can be using this  veggie. What I am sharing here is  a very simple and different style( you will know as you go through the method)  Butter Milk Curry. Try it out and let me know how you liked it.

Preparation time: 30 min
Servings: 6
  • 1/2 Bread Fruit
  • 1 cup slightly sour thick butter Milk
  • Salt  to taste
For Grinding
  • 1 cup greated Coconut 
  • 5-6 green Chilies ( to taste)
  • 1 tsp Mustard seeds
  • 3/4 tsp Turmeric
For tempering
  • 2 tsp Oil
  • 3/4 tsp Mustard seeds
  • Pinch of Hing/ Asafoetida 
  • few Curry leaves

  • Cut the bread fruit in to 4 pieces, peel off . Then remove the middle hard part as you see in the pic.
  • Then cut into small pieces.
  • Take about 1 1/4 lt of  Water and the Bread fruit in  a pan, add some salt. Then cook  for 10 min (till the pieces are soft).
  • Once it is cooked, take out the excess water and keep it aside. Then gently mash the Bread fruit with the help of a laddle as you see in the pic. Then pour back excess water which is kept aside.

  • In the mean while finely grind the Coconut, Mustard seed, Turmeric and green Chilies using some water.
  • Pour the ground mixture to mashed mixture. Add about 3 cups water ( consistency is your choice, you can use water to adjust the consistency).
  • Adjust the salt. Then bring to boil for about 3-4 min on a medium heat. Keep stirring because it easily sticks to bottom of the pan.
  • Now add the butter Milk and again bring to boil.
  • Temper with Mustard seeds, Curry leaves and Hing.
  • Serve hot with plain rice.

    Sending this post to ''Only Curries'' event and Pari's 'Only'- Curries giveaway page.

    Friday, November 11, 2011

    ಮಾವಿನಕಾಯಿ ಚಟ್ನಿ/ Raw Mango Chutney

    Preparation time:10 min
    Servings: 3

    • 1 medium size raw sour Mango peeled and chopped
    • 6-7 whole red Chilies
    • 1 tsp Coriander seeds
    • 1 1/2 cup grated Coconut
    • salt to taste

    for Tempering:
    • 2 tsp Oil
    • 1/2 tsp Mustard seeds
    • Pinch of Hing/ Asafoitida
    • 1 spring Curry leaves

    • Roast the Coriander seeds and red Chili in a pan with 1/4 tsp of Oil.
    • Then grind the roasted ingredients with Coconut and salt to taste with some water for a minute(half grind).
    • Then add the chopped Mango to the half ground mixtute and again grind for a minute.
    • Then temper with Mustard, Hing and Curry leaves.
    • Serve with hot plain Rice.

    Tuesday, November 8, 2011

    Indian Yellow Cucumber/ Dosakai/ Magekai Curry

    Magekaayi/ Dosa kai is one of the very common veggies in my native. Usually people grow this veggie in bulk ( in 100s) during the summer and store for rainy season. There are lots of dishes can be prepared using this veggie..  Magekai is one of my all time favorite veggies and I like every dish prepared using this veggie. Thank god my  husband likes this veggie too.. As we know, preparing sambar/curry doesnt take much time and we usually use Toor dall for preparation. But, here I am not using any Dal and remaining steps are as same as any other sambars. Give it a try. Have fun..

    Preparation time: 20 min
    Servings: 3

    • 1 medium size Yellow Cucumber cubed ( do not peel off, remove seeds)
    • 1 1/2 cup freshly grated or dessicated Coconut
    • 1/2 Lemon size Tamarind
    • 1 1/4 tsp whole Coriander
    • 1 tsp Cumin / Jeera
    • 1/4 tsp Methi / Fenugreek Seeds
    • 4-5 Red Chilies ( to taste)
    • 1/2 tsp Turmeric powder
    • Generous pinch of Hing

    For Tempering:
    • 2 tsp Oil
    • 1 tsp Mustard seeds
    • 3 cloves Garlic sliced
    • 2 spring Curry leaves..

    • Cook the chopped yellow Cucumber in water for 5 mins( half cooked).
    • In the mean while, roast red Chilies, Coriander , Cumin and Methi seeds in a 1/2 tsp Oil.
    • Then grind the roasted ingredients with Coconut, Tamarind, Turmeric and Hing( I used powder hing so didnt fry it. If you are using solid hing, roast it with other dry ingredients) with some water.
    • Add ground mixture to half cooked yellow Ccucumber. Add salt to taste. Cook for another 15 on a medium flame.
    • Temper with Mustard seeds, Garlic and Curry leaves.
    • Serve with Rice.

    Tuesday, November 1, 2011

    ತೊಂಡೆಕಾಯಿ ಪಲ್ಯ /spiced Tindora or Ivy Gourd

    Preparation time: 30 min
    Servings: 3-4
    • 1/2 kg Thondekayi / Tinodora  chopped lenghtwise
    • Pinch of Hing/asafoetida
    • 1/4 tsp Turmeric powder
    • 1/2 tsp Mustard seeds
    • few Curry leaves
    • 2 tsp Oil
     for grinding:
    •  1/2 cup grated Coconut
    • 1 1/2 tsp whole Coriander
    • 1 tsp Jeera/Cumin
    • 4-5 whole Red Chilies ( to taste)
    • 1/2 tsp Tamarind extract
    • Salt to taste 

      • Heat the Oil in a pan. Add the Mustard seeds, once you hear the spluttering sound ass curry leaves, Turmeric and Hing. Saute for 20 sec.
      • Then add the chopped Tindora. Saute for 5 min. Do not add water.

      • In the mean while roast whole Coriander, Cumin and Red Chilies in 1/4 tsp Oil.
      • Now grind the roasted spices with grated Coconut and Tamarind Juice and little water  into smooth paste.
      • Add the ground mixture to Tindora containing pan. Add salt to taste and about half cup of water. Cover and cook for about 5-6 min.

      • Then take off the lid and cook until tindora pieces get dry as you see in the pic.

      • Serve with Chapati or plain rice and Dal or Rasam.