Friday, December 23, 2011

Spicy Mango-Garlic Chutney / ಮಾವಿನಕಾಯಿ ಬೆಳ್ಳುಳ್ಳಿ ಚಟ್ನಿ

I am back after long with a delicious chutney recipe. As we all know, Mango is almost everyone's all time favourite veggie.We can make varieties of delicious dishes from this super veg.  This is very simple and can be prepared quickly. It will last for more than a month if you store it in fridge(to be on the safer side). I learnt this chutney recipe from my aunt Veena Bhat. Combination of  Mango-Garlic chutney and Coconut Oil is perfect with Dosa, chapathi and Idli. I am sure, you will love it. Give it shot. Have fun.

  • 2 cups chopped raw Mango( with skin)
  •  2-3 cloves of Garlic
  • 1 tbsp Mustard seeds
  • 1/2 tsp Methi seeds/ fenugreek seeds
  • 2 tbsp red Chilli powder ( to taste)
  • Salt as Needed
  • for Tempering:
  • 2-3 tbsp Cooking Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Hing / Asafoetida


  • Mix chopped Mango and about 2 tsp of salt in a bowl and keep it aside for 30 min.
  • In the mean while, dry roast Mustard seeds and Methi seeds, then grind into fine powder.
  • After 30 min, grind Mango, Garlic, Red Chilli  and  finely ground mustard- Methi powder into smooth paste. You can add 1/4 cup water.
  • Heat 3 tbsp of oil in a pan, add mustard seeds, Hing and Turmeric powder. Saute for 20 sec.
  • Now pour the ground mango mixture to the pan, adjust the salt and fry in a medium heat intill it becomes thick chutney. Keep mixing in between.
  • Allow to cool, bottle and refrigerate. 
  • Do not forget to enjoy with Dosa, chapathi and Idli.  You can even enjoy with Rice.

Thursday, December 8, 2011

Split Moong Pudding / ಹೆಸರುಬೇಳೆ ಪಾಯಸ

  • 1 cup Split Moong / HesarubeLe
  • 3 cups Milk OR fresh Coconut Milk( see the note)
  • 1 cup Sugar
  • 1/4 tsp freshly crushed  Cardamom
  • 5-6 strands Saffron soaked in 2 tsp of milk for 10 min 
  • Cashew and raisin as  much as you like
  • 1 tsp ghee /clarified butter.
  • pinch of salt

    • Wash the Split moong and add about 2 1/2 to 3 cups of water and pressure cook( 3 whistles).
    • Then mix the sugar and cook until sugar melts. Add pich of salt.
    • Now pour the Milk / Coconut Milk(  u can add milk according to the consistency you want). Boil for about 5 min. Keep stirring.
    • Add crushed Cardamom and Saffron. Mix well and cook for 2 min.
    • Heat the ghee in a pan, add Cashew and Raisin, fry for a min. Then add to the payasa.
    • Serve hot or cold.

      Note: If you like to use fresh coconut milk, grind about 2 1/2 cups of freshly grated coconut with some water, strain it and use.If you add the more water by mistake, don't be panic, just mix 1 tsp of rice flour in 2 tbsp of milk and add it while adding Milk / Coconut Milk..

      Monday, December 5, 2011

      100th Recipe: Stuffed Okra / ಬೆಂಡೆಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ

      I am really not able to believe that I am writing ''100th recipe''. I had never thought I could write a blog on recipes. I should thank my dear hubby for encouraging and supporting me!, he is the one who created a blog spot for me and convinced me to write recipes. Now I really love and enjoy writing recipes. Last but not the least, thank you all viewers  for stopping by, joining my site and leaving valuable comments. It wouldn't be so interesting without your support.

      I wanted to write a special recipe for my 100th post. So I chose Stuffed Okra Recipe. I tried to stuff  few Okras with masala, but I couldn't do it as I was lacking patience!!. If you have lots of patience you can go ahead and stuff Okras with ground masala. Its a simple and very easy recipe. It goes super duper with Chapathis and Jolada rotti (jawar rotti). Try it out and have fun.

      • 1/2 Kg Bendekaayi/ Okra ( 20-25 in no)
      • 3 tbsp oil
      • 1 tsp Lemon juice
      for grinding:
      • 1 tsp Channa dal
      • 1 tsp washed Urid dal
      • 1 1/2 tsp Coriander seeds
      • 1 tsp Cumin seed/ Jeera
      • 4 tbsp Peanuts 
      • 1/2 Onion chopped
      • 4-5 Red Chilies / 1 1/2 tsp Red chilli Powder
      • 3/4 cup grated Coconut
      • 1 tbsp Poppy seed / Gasagase
      • 1/2 lemon size Tamarind
      • 1/4 tsp Turmeric powder
      • pinch of hing / asafoetida
      • Salt to taste 

      • Wash Okras and wipe it with a cloth( make sure okras are dried).
      • Then slice the Okras vertically from the top,turn half way around and slice again without separating form the hull.
      • Heat 1 tbsp Oil in a pan, add sliced Okras, sprinkle some salt and lemon juice. Fry for 10-12( untill fully fried as u see in the pic) min on a medium heat.
      • In the mean while, heat 1 tsp of Oil in an another pan add all the grinding ingredients as in the order. Fry for 2-3 mins.
      • Then grind roasted ingredients with about 1-1 1/2 cup water( do not add too much water).
      • Now add the ground mixture to fried Okra. Add salt to taste, add some water if required..
      • Cook on a medium heat for about 10 min.
      • Serve with Chapathi Or Jolada Rotti.

      Thursday, December 1, 2011

      Stir Fried Chick Peas and Cabbage / ಕ್ಯಾಬೇಜ್-ಕಾಬೂಲ್ ಚನ್ನ ಪಲ್ಯ

      Preparation time : 20 min ( if u have Tinned Chick peas)
      Servings: 5

      • 1/2 of small Cabbage chopped
      • 1 tin Chick peas / Kabool Chana ( see note)
      • 1/2 cup grated Coconut
      • 1 small Onion chopped
      • Salt to taste
      For tempering:
      • 2 tsp Oil
      • 1 tsp Mustard seeds
      • 3-4 sliced green Chili
      • Few Curry leaves
      • 1 tsp split yellow peas ( chana dal)
      • 1 tsp washed Urad dal / Uddinabele
      • Pinch of Hing
      • 1/4 tsp Turmeric powder

      • Heat the Oil in a pan. Add Mustard seeds, Chana dal, Urad dal, Green chilies, Curry leaves, Turmeric powder and Hing respectively. Saute until  Chana dal and Urad dall turn slightly brown color.
      • Now add the chopped Onion, saute for a min. 
      • Then add chopped Cabbage and about 1/2 cup water. Cook for 2 min.
      • Now add the Chick peas, salt to taste. Again cook for 4-5 min on a medium heat.
      • Now add  grated Coconut. Mix well.
      • Serve with Chapati Or Rice and Rasam.
      Note: If you are using Dry Kabool Chana, Soak the Chana in water for overnight. Then pressure cook(3 whistle).

      Hurray.....I am so excited announce that My blogger friend Teena Marry has passed me four awards. This is my first award. I am so happy, floating on air!!!!!..Do vist  Teena Marry's blog, she has a beautiful blog and nice set of recipes.

      I would like to pass this awards to some of  my bloggy friends,
      Sushma Malya @  Authentic Food Delights
      Vani @ Recipe World 
      Sangi @ Spicy Treats 
      Akheela @ Torview 
      Chitra @ Chitranna 
      Jay @ Tasty Appetite