Wednesday, June 27, 2012

White Radish Rice/ ಮೂಲ೦ಗಿ ಅನ್ನ

Have you ever thought of preparing rice from white Radish?, in fact I had never thought of it until I tasted it during my last India visit. My mom had prepared this delicious bath. She had grown lots of white Radishes in the Hithalu(backyard).. In this recipe, she used green leaves along with Radish like any other Radish dishes( I just took few clicks).  I have heard, seen lots of people waste green leaves of Radish, dont know why? it really tastes very good. We can prepare palya, sambar out of it. I never seen white radish with leaf here in Toronto, so I have to prepare this dish with red Radish. I really liked this bath. Hope you will like it too.

 Preparation time: 40 min
servings: 4

  • 2 cups long grain white rice
  • 1 large Radish with green leaf chopped
  • 1 medium Onion chopped
  • 3 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Turmeric powder
  • Few curry leaves
  • Salt to taste
for grinding
  • 1/2 cup grated Coconut
  • 4-5 red Chilies(to taste)
  • 1 tsp Coriander seeds
  • 1/2 tsp Cumin
  • Generous pinch of Hing
  • 1/4 lemon size Tamarind or 1/2 squeezed lemon

    • Cook the rice with 4 cups of water. Make sure the rice is not sticky. Keep aside to cool.
    • Heat 2 1/2 tbsp oil in a pan, add Mustard seeds and Turmeric powder. Now add the chopped Radish, Onion and salt to taste. Cover and cook for 5 min.
    • In the mean while heat 1/2 tbsp Oil in a pan and roast the "for grinding" ingredients except coconut and Tamarind. Then grind with coconut and Tamarind using little water.
    • Add the ground mixture to the half  cooked Radish. Mix well and cook until tender and water evaporates.
    • Now mix the rice with cooked Radish and mix very well. Adjust the salt if required. If you have not used the Tamarind, now add the Squeezed Lemon. Mix well. 
    • Serve the any raitha and Papad or any sandige.

    Friday, June 22, 2012

    ಮಸಾಲೆ ಮಜ್ಜಿಗೆ/ Minty Butter Milk

    I am posting this recipe for our beloved Vyjayanthi Chander. She had asked me if I have this recipe in my blog. I didnt have it yet so thought of posting this recipe. We usually crave for varieties of  refreshing drinks during summer but nothing can beat Masala majjige or Neeru Majjige. We have a Kannada Sangha picnic tomorrow, I have to prepare 15 lts of Masala Majjige :). I never prepared in such a huge quantity so far. I hope I will manage :). Its very simple, doesnt take much time to prepare few glasses of Masala majjige..

    Preparation time : 10 min
    Servings: 2 medium size glases

    • 4-5 Mint leaves
    • fist full of Cilantro/ Coriander leaves
    • 1 Green Chilli
    • 1 inch Ginger
    • 1 cup Butter Milk or Churned plan yogurt
    • 1/2 Lemon squeezed
    • pinch of Asafoeitida/ Hing
    • Water as required
    • Salt to taste

    • Grind all Mint leaves, Ginger, Green Chilli and Coriander leaves / Cilantro with some water  into a smooth paste. Then strain it.
    • Take the Ground mixture in big vessel, then add  2 glasses of water ,Butter Milk, squeezed Lemon, hing and salt to taste.Mix well. Adjust the salt if needed.
    • Masala Majjige is ready to serve.

    Wednesday, June 20, 2012

    Yellow Cucumber Seed Juice / ಮೊಗೆಕಾಯಿ ಬೀಜದ ಜ್ಯೂಸ್

    We never think of keeping the seeds when we use Cucumber, Yellow Cucumber/ Dosakai/ Mangalore Cucumber, Pumpkin and many more veggies in our cooking. Many of them have a great medicinal value that we never know, example is Yellow Cucumber seeds. I never knew about the medicinal value of this but during my last India visit my mom explained about this. She said It is "Samadhatu" means neither heats nor cools our body.  When we take antibiotics we start coughing sometimes, at that time just go with this juice for 2 times a day for 1- 2 days.( it worked out for me). We do not have to be sick to drink this juice, we can drink all the time. More than all these it tastes really really good. Perfect for summer. If you do not save the Yellow Cucumber seeds this is the time to start. What you all have to do is wash the seeds and sun dry for one day and store it. Let me know how you liked it.
    Small correction: My mom said we have to soak the seeds in salt water for overnight before keeping for sundry. It helps to  get rid of the thik layer on the seed.
    Preparation time: 10 min
    Servings: 1 glass

    •  Fist full of Yellow Cucumber seeds
    • 1 tsp jaggery
    • 1 glass of water.

    • Soak the seeds for 5 min in water. Drain the water after 5 min.
    • Grind the seeds into smooth paste with 1/4 glass of water.
    • After grinding add remaining water and strain it.
    • Add Jaggery and mix well.
    • Drink it fresh, do not keep it outside or refrigerate for long time.
    • Is it not a healthy, easy recipe?

    I am sending this post to   Love lock with Juices and Milkshakes event hosted by Vani of recipe world.

    Monday, June 4, 2012

    Pressed Rice Mixture / Avalakki Mixture

    I learnt this  recipe from my friend Deepali Hegde's mom. Thanks amma for this wonderful recipe. This is one of the very simple and tasty snack recipes. Give it a try have fun. Maja maadi.

    Preparation time:  40 min.
    Servings: approx 7-8 cups

    • 4 cups thick Pressed Ric/ dappa avalakki
    • 1 and 1/2 cups Khara Sev
    • 3/4 cup Peanut/ground nut/Shenga
    • 1/2 cup Cashew
    • 1/2 cup thin slices of dry Coconut/kobbari
    • 1/4 cup Raisin/dry grapes( optional)
    • 1 cup cleaned Curry leaves
    • 1 tsp Red chili powder(to taste)
    • 1 tbsp sugar
    • salt to taste
    • Oil for deep frying.

    • Heat oil in a pan. Deep fry the Peanut, Cashew, sliced coconut and the Raisin separately until light brown. And trasnfere into kitchen napkins to remove excess oil.
    • Now deep fry the curry leaves until it becomes crisp and keep it aside. Please make sure curry leaves are not wet. Wash them and dry before you start frying.
    • Lastly deep fry the pressed rice until it puffs up. Transfer into kitchen towel and remove excess oil.
    • Now take all the deep fried ingredients in a large bowl. Add red chili powder, salt to taste and sugar. Crush the fried curry leaves and mix well. Adjust the salt, sweetness if needed.
    • Store in a airtight box.  DO not forget to eat ;).