Tuesday, June 28, 2011

Aloo Matar

Aloo Matar




Ingredients:
Fresh green peas - 2 cups
Potato - 2 nos. (sliced into large pieces)

Whole garam masala
Onion - 1 no. sliced into large pieces
Ginger garlic paste - 2 tspn
Green Chillies - 3 nos.
Cashews - 4-5 nos.
Turmeric powder - 1 tspn
Chilli powder - 1/2  tspn
Coriander powder - 1 tspn
Jeera Powder - 1/2 tspn
Tomato - 1 no. (Chopped)
Oil/butter - 3 tspn

Method:
1) In a non-stick pan add oil, and once hot, add cashews garam masala, onion, and saute for 2 mins, and add ginger garlic paste, and saute till raw smell disappears.
2) Now add chillies, tomatoes and saute for another 2 mins.
3) Now add chilli powder, coriander powder, turmeric powder, jeera powder and saute for another 2 mins.
4) Once this mixture comes to room temperature, blend this mixture to a fine paste and keep aside.
5) In a non-stick pan, add butter and add the fresh peas and potato and saute till they are soft.
6) Now, add the blend mixture and mix the peas and potato well to blend well with the mixture.
7) Add kasoori methi and mix well.
8) Garnish the mixture with fresh coriander and serve hot with rice/chapati , etc

Cheers!
Madhavi

Sunday, June 26, 2011

Badam Puri with a twist

Badam  Puri with a twist




Ingredients:
All purpose flour - 2 cups
Salt a pinch
Baking soda  a pinch
Ghee - 1 tspn
Butter - 1 tspn
Cardamom powder - 1/4 tspn
Oil for deep frying
Sugar - 1 cup
Water - 1 cup

Method:
Making the dough
1) In a wide vessel smear  butter and then add all purpose flour, ghee and salt and mix well.
2) Now add enough water to form a smooth  dough. Mix it really well and keep aside for 5 - 10 mins


Making the syrup
3) In the meanwhile, take a vessel and add sugar and water just enough to cover the sugar and bring it to a boil.
4) Add cardamom powder and keep in simmer till you can get a one thread consistency of the syrup and switch off the stove.


Making the Puris
5) Take the dough and make small lemon sized  balls and roll out small puris and  fold it in the center to make it a semi circle and fold it again to make another half. Continue to do this for the rest of the puri's

Badam puris with a twist
6)Roll the puris as usual, and make 3 slits on the puris lengthwise. (Make sure you dont slit too long)
7) Now roll them width wise and them as shown in the picture.
8) Heat oil in a frying pan and fry these in the oil.
9) Now, drop these fried puris into the sugar syrup and turn them to coat all the areas with syrup and take them in a plate.
10) Once they come to room temperature the sugar gets nicely quoted and will be very crispy and tasty to eat.

Notes:
1) You can garnish the puris with badam powder.
2) Dip the puris in a bowl of badam milk and serve cold or warm .

Cheers
Madhavi

Wednesday, June 22, 2011

Dal Fry

Dal Fry

How many  days do we have no vegetables in the house? Or how many times do we feel lazy to cut vegetables for cooking. This is the best recipe  which we can think of during those days.. :) Very healthy, tasty and easy. Enjoy.






Ingredients:
Masoor Dal - 1 cup
Tomato - 1 small (Finely chopped)
Onion - 1 no. (Finely chopped)
Ginger garlic paste - 2 tspn
Fresh coriander - 1 tspn (Finely chopped)
Kasoori methi - 2 tspn
Butter/oil - 2 tspn
Jeera - 1 tspn
Turmeric powder - 1/4 tspn
Chilli powder - 1/4 tspn
Water - enough to cook dal.
Salt to  taste

Method:
1) Boil masoor dal till done and keep aside. (This dal cooks really fast, so there is no need to pressure cook)
2) In a pan, add oil/butter and once hot, add jeera,  and onion and saute for a minute.
3) Now add ginger garlic paste and saute for another minute and add tomato.
4) Once tomato is cooked well, add turmeric powder and chilli powder and kasoori methi, and saute for another minute
5) Now add salt and add the cooked dal and mix well.
6) Keep the pan closed and let the dal boil for about 2 minutes.
7) Now add garam masala, and coriander leaves and mix well.
8) Garnish with some  butter and serve   hot with rice / chapati

Cheers!
Madhavi

Monday, June 20, 2011

Carrot Palya

Carrot Palya


Ingredients:
Carrot - 1 cup (Finely grated)
Moong Dal - 1 hand ful (Soaked for min 30 min)
Coriander leaves - 2 tbl spn
Curry leaves - 5 - 6 nos.
Red Chillies - 2 - 3 nos.
Oil - 3 tbl spn
Mustard - 1 tbl spn
Urad dal - 1 tbl spn
Channa dal - 1 tbl spn
Fresh coconut - 3 tbl spn
Hing a pinch
Salt to taste
Water - 2 tbl spn
Sugar - 1/4 tspn (Optional)

Method:
1) In a pan, heat oil, once hot add mustard seeds,urad dal, channa dal and red chillies and once they splutter, add curry leaves and hing.
2) Then add soaked moong dal and saute for a minute.
3) Now, add grated carrot and mix well.
4) Keep the pan closed and stir occasionally.
5) Once they are soft and done, add salt to taste and some sugar.
6) Garnish with Chopped coriander and its ready to serve with rice, chapati, etc

Cheers!
Madhavi

Friday, June 17, 2011

Mangalore Bonda

Mangalore Bonda / Mysore Bonda


Ingredients:

Maida Flour/All purpose flour - 1 cup
Thick Sour Buttermilk - 3/4 cup
Salt to taste
Oil to deep fry
Green chillies - 2 (Finely Chopped)
Hing - a pinch
Curry leaves - 4 -5 leaves (Finely chopped)
Fresh Coconut - 2 tspn (Finely Chopped)
Ginger - 1 tspn (Finely chopped)
Onion - 1 no. (Finely chopped)
 
Method:
 
1) Mix maida flour, salt, buttermilk into a fine thick batter. (If the buttermilk is really sour, we can make the bonda's immediately if its not sour, then let the batter ferment for at least 4 -5 hours) 
2) Now to this mixture, add chillies, onions, ginger, coconut, curry leaves and Hing and mix well.
3) Now the batter is ready to make bondas.
4) Take a deep frying pan, add enough oil to deep fry,
5) Once the oil is hot, drop the batter in small round portions. (You will not be able to make the portions and keep aside, so just take enough batter in your hand and drop required portion into the hot oil carefully)
6) Fry them till they are golden brown and its ready to serve with any chutney or any sauces of your choice. (I always make Ginger Chutney with this.)
 
Cheers!
Madhavi

Broccoli Aloo Gobi

Broccoli Aloo Gobi



Ingredients:
Potato - 1 (Diced into medium cubes)
Cauliflower - 1 cup (Florets separated)
Broccoli - 1/2 cup (Florets separated)
Fresh Green Peas  - 1/4 cup
Tomato - 1 small or 1/2 of large one (Finely chopped)
Onion - 1 small or 1/2 of large one (Finely chopped)
Green Chillies - 3 nos (Finely chopped)
Ginger garlic paste - 2 tspn
Jeera Powder - a pinch
Coriander Powder - 1/4 tspn
Aamchur / Dry mango powder - 1/2 tspn
Garam masala powder - 1/2 tspn
Chilli Powder - 1/2 tspn
Turmeric powder - 1/2 tspn
Kasoori methi - 1/4 cup
Butter/oi - 2 tspn

Method:
1) Boil potatoes, cauliflower and broccoli with a little salt and set aside.
2) In a non stick pan, add oil/butter and add onion, tomatoes, green chillies and saute till all the three get cooked really well. Now add ginger garlic paste and saute till raw smell disappears.
3) Now, in a small bowl, take jeera powder, coriander powder and chilli powder, turmeric powder and aamchur powder and mix well and pour this mixture into the pan.
4) Mix the masala well with the tomato and onion mixture and allow them to mix well.
5) Now add some salt, and kasoori methi leaves crushing them between your palms and mix well.
6) Now add fresh green peas, and also add the boiled potatoes, cauliflower and broccoli and carefully mix them well.
7) Now garnish with coriander leaves and serve with chapatis / rotis..

Cheers!
Madhavi

Shavige Bath

Shavige Bath


Ingredients:
Vermicelli – 1 cup (I used MTR Vermicelli)
Green chillies – 4 slit
Curry leaves – 5-6 leaves
Salt to taste
Mustard seeds – 1 tsp
Channa dhal - 1 tsp
Urad dhall – 1 tsp
Asafoteida a pinch
Mixed vegetables cut into small chunks  (I used the frozen mixed vegetables)
Cashews - broken 1 tspn (Optional)
Ghee - 1 - 2 tspn
Oil - 1 - 3 tspn

Method:
1) Dry roast vermicelli with 1 tspn of ghee till it turns golden brown and keep aside.
2) In a kadai prepare tempering with channa dal, Urad dal, cashews, mustard, hing, and curry leaves.
3) Now add split green chillies, and add veges and fry for 2 minutes and saute for a minute.
4) Then add 1.5 to 2 times hot water allow it to boil and add salt.
5) Once the water is boiling and the veges are cooked, add the fried vermicelli and stir well.  Add some more water enough to cook the vermicelli well.
6) Add some ghee and close the lid for few seconds.
7) Garnish with grated coconut and coriander leaves and little ghee.
8) Its now ready to serve with any chutney of your choice.

Cheers!
Madhavi

Wednesday, June 15, 2011

Dal Makhni


Dal Makhni

This is also one of the easiest and very exclusive recipes I have ever tried.  In this recipes basically you do every step at very large intervals.. :) Ah confused ??  Here you go with the recipe and enjoy cooking.





Whole urad dal
Ingredients:
Whole urad dal - 2 cups (Ensure the black skin is there)
Rajma  - 1/2 cup
Tomato Puree - 1 cup
Tomato Paste - 2 tspn
Ginger paste - 2 tspn
Garlic paste - 2 tspn
Coriander powder - 2 tspn
Turmeric powder - 1 tspn
Jeera Powder - 1 tspn
Chilli powder - 1 tspn
Heavy Cream - 1 cup
Butter - 1/2 cup
Kasoori methi - one hand ful
Salt to taste

Method:
1) Soak Whole urad dal and rajma over night or for atleast 8 hours.
2) Now, in a heavy bottom vessel add enough water to the soaked urad dal and rajma and bring it to a boil on high flame.
3) Take off the broth that floats up and add salt and simmer the dal till it cooks (It would take around 3-4 hours)
4) Make sure you are giving it a quick stir once in half an hour, so the dal does not stick to the bottom.
5) Once the dal is getting the required consistency, add ginger garlic paste, and stir it well and let it simmer again.
6) After 5 min add Jeera powder, coriander powder, turmeric powder, chilli powder and give it a good mix.
7) After few min, add tomato puree and tomato paste and give it a good mix.
8) Now add, kasoori methi by crushing them between your palms.
9) Add Fresh cream  and butter.
10) Garnish with some butter and fresh cream.
11) Serve hot with chapati/roti/rice

Cheers!
Madhavi

Mixed Veg Kadai

Mixed Vegetable Kadai



Ingredients:

Mixed Vegetables
Potato - 1 no. (Cut into 1 inch pieces)
Carrot - 1 no.(Cut into 1 inch pieces)
French Beans - 5 nos (Cut into 1 inch pieces)
Green peas - 1/2 cup (I used frozen peas)
Cauliflower - 1/2 cup (Small florets separated)
Brocoli - 1/2 cup (Small florets separated)
Tomato - 1/2 no (copped into large cubes)
Onion - 1 no. (Chopped length wise)
Ginger paste - 1 tspn
Garlic paste - 1 tspn
Coriander leaves - 1/4 cup (Finely chopped)
Pudina - 1/4 cup leaves
Tomato paste - 1 tspn
Turmeric powder - 1/2 tspn
Coriander powder - 1/2 tspn
Garam masala powder - 1/2 tspn
Jeera Powder - one dash
Salt to taste
Butter - 2 tspn
Oil - 4 tspn
Heavy cream - 1/2 cup
Bay leaf - 1 no.
Cardamom - 1 no.
Cinnamon - 1 no.

Method:
1) In a non-stick pan. add butter, and add bay leaf and cardamom and cinnamon and add the mixed vegetables into it (Excluding tomato), and add little salt.
2) Stir fry them for about 3 mins till the vegetables are 3/4 cooked and keep it aside
3) In the same pan, add some more butter and oil, and add onions and salt and saute till onions are done.
4) Now add ginger garlic paste, and saute for a minute.
5) Next add tomato paste, turmeric powder, coriander powder, jeera powder, pudina, and saute for another minute.
6) To this mixture add the mixed vegetables and also add tomatoes and saute till all the vegetables are well coated with the masala.
7) Now add heavy cream slowly and mix them well.
8) Finally add garam masala and garnish with chopped coriander leaves.
9) Serve hot with chapati / flavoured rice / steamed rice ..

Cheers!
Madhavi

Mixed Veg Korma

Mixed Vegetable Korma

Ingredients:

Cinnamon  - 2-3 nos (1 inch pieces)
Cloves - 4-6 nos.
Star Anise flower - 2
Bay leaf - 1 no.
Cardamom - 2 nos.
Oil - 3 - 5 tbl spn
Green chillies  - 4 - 5 nos
Cashew nuts - 10-12 pieces 
Tomato - 1 medium sized
Coriander leaves  1/4 cup (Finely chopped)
Gasgase - 2 tsp (Optional)
Ginger paste - 2  tsp
Garlic paste - 4 tsp
Onion  - 2 medium (cut lengthwise)
Tomatoes - 2  (Finely chopped)
Fennel powder 1 tsp
Turmeric powder - 1/2 tsp
Jeera Powder - 1 tspn
Coriander Powder - 1 tspn
Coconut milk - 1/2 cup (Alternatively you can use heavy cream or full cream milk)

Vegetables
Cauliflower - 1 cup
Grean Peas - 1/2 cup
French beans - 3/4 cup (cut it in 1 inch pieces)
Carrot - 3/4 cup (diced)
Potato - 3/4 cup (diced)
Cauliflower - 1/4 cup (separated small florets)

Method:
1) In a pan, head some oil add the whole garam masala and once they are done, add cashews and saute till they get golden brown.
2) Add chopped onions, little salt and saute till done.
3) Now add ginger and garlic paste and saute for a minute.
4) Next add chopped tomatoes and saute till the oil separates.
5) Now add Turmeric powder, coriander powder, jeera powder and fennel powder and saute till the raw flavour disappears.
6) Leave the mixture to come to room temperature or just nice to blend it into a smooth paste.
7) Parallely, cook all the vegetables together (Excluding cauliflower) for few minutes with enough water and little salt. (You can cook in micro wave if you have) and keep aside.
8) Now, take the same pan, add 1 tspn of oil and add the ground paste and saute for few seconds.
9) Now add coconut milk and mix it well into the mixture till the sides starts to stick.
10) At this point add the cooked vegetables and cauliflower and give it a good mix to coat each vegetable with the masala. Add some water to bring it to desired consistency.
11) Now let mixture cook with closed lid for about 3 mins and check for the seasoning.
12) Garnish with some fried cashews and chopped coriander leaves.
13) Now Vegetable Korma is ready to be served with Ghee rice / Poori / Chapati or even Steamed rice.

Cheers!
Madhavi

Cucumber Yellu Gojju

Cucumber and Sesame curry



Ingredients:
Cucumber - 1 (Chopped into 1 inch thin pieces)
Sesame seeds - 4 tsp
Tamarind Juice - 1/2 cup
Grated Jaggery  - 1/4 cup
Rasam/Curry Powder - 2 tspn
Oil - 2 tspn
Mustard seeds - 1 tspn
Jeera - 1/2 tspn
Curry Leaves - 2 strands
Green chillies - 2 (Slit lengthwise)
Hing - 1/4 tspn

Method:
1) In a pan, dry roast the sesame seeds till they turn golden brown colour and once they cool to room temperature, blend them into a fine powder and keep aside.
2) In a pan, add oil, once it is hot, add mustard seeds, jeera.  Once they splutter add curry leaves and Green chillies and hing.
3)Now add chopped cucumber and saute till cucumber is 3/4 cooked.
4) Then, pour the tamarind juice, add salt, Rasam / curry powder, sesame powder and jaggery and simmer it till all the ingredients mix well.
5) Check the seasoning, if required add some more jaggery or tamarind to adjust.
6) Its now ready to serve with rice/chapathi / ragi mudde, etc.

Reposting the recipe to send to http://ambrotos.blogspot.com/2011/12/veggiefruit-of-month-cucumber.html Veggie/Fruit of the Month-Cucumber

blog

Cheers!
Madhavi

Tuesday, June 14, 2011

Bread Toast

Bread Toast
There is always a moment during the weekends while me and my hubby gets nostalgic about the easy access bakery items, chats, etc in Bangalore. That is when we start to feel extra hungry and start to crave for those which are not available here.

This is one of them, so we just tried (Coz its the easiest of the lot, and we dont need an Oven). Its easy and delicious. Just nice for evening snacks accompanied with a cup of hot filter coffee..  Hmm ...

Here you go

Ingredients:
Grated carrot - 1 cup
Onion - 1 (Finely chopped)
Fresh Coriander - 3 tbl spn (Finely chopped)
Chilli powder - 1/2 tspn
Oil - 1 tspn
Butter - 1 tspn
Jeera - 1/4 tspn
Tomato - 1/2 (Finely chopped)
Turmeric - 1/4 tspn
Bread  - 4 slices

 Method:
1) In a small pan, add oil, once its hot, add jeera, and onions, salt and saute till onions are done.
2) Once done, add tomato, and grated carrot and saute till carrots are cooked.
3) Now, add chilli powder, turmeric powder and mix chopped coriander and saute for few seconds.
4) Now mix well and keep aside.
5) On a flat pan, toast bread with little butter on both sides and keep aside. (You can also use a toaster if you have)
6) Now, to set the sandwich, take one slice of bread and add 1 tspn of carrot mixture and close the bread with another slice of bread and cut them in the middle / diagonal (As you wish)
7) Now repeat the same for as many pairs of bread slices as you want. ( the above serves for around 2 -3 pairs of bread)
8) And serve with ketchup and a cup of hot coffee / tea




I am sending this as an entry to http://cooking4allseasons.blogspot.com/2011/06/announcing-sandwich-mela.html  hosted by Srivalli


Cheers!
Madhavi

Paneer Butter Masala

Paneer Butter Masala

This is one of the easiest and exclusive recipes I have ever tried. Its so tasty and one feels its the most difficult recipe.

Try it out and relish the result.



Ingredients:
Paneer 250 grams
Chilli powder 1/4 tsp
Coriander powder 1 tsp
Garam Masala powder 1/4 tsp
Ginger garlic paste 1 tsp
Kasoori methi powder 1/4 tsp
Tomato Ketchup 1 tsp
Tomato paste 1 tspn
Butter - 1 tspn
Fried Dry Onion 1 tbsp
Salt to taste
Tomato paste 1 tsp
Milk 2 cups

Method:
1) In a bowl, add all the dry powders ( Chilli powder, coriander powder, chilli powder, garam masala powder and kasoori methi) and add tomato ketchup and tomato paste and mix well with milk and keep aside.
2) If the paneer you are using is not fresh, just shallow fry them in 1 tspn of butter and keep aside.
3) In a pan add butter and once it melts, add ginger garlic paste and add fried onion by crushing them between your palms. 
4) Now add the mixture of all spices that is kept aside and mix well.
5) Cover the pan and cook for around 5 min.
6) Once the butter starts oozing out, add salt, paneer and remaining milk to adjust the thickness.
7) Garnish with heavy cream, and paneer butter masala is ready to serve with rice or chapati or naan.

Cheers!
Madhavi.

Saturday, June 11, 2011

Ground nut chutney

ಕಳ್ಳೆಕಾಯಿ ಚಟ್ನಿ 
Ground nut chutney is one of my hubby's favourite chutney. I dont usually keep fresh coconut at home, and this chutney is the best alternatives I can think of for dosa, idly, rotti, etc.

This chutney goes really well with Akki rotti. so enjoy this easy and delicious recipe.



Ingredients:
Ground nuts - 1/2 cup (Dry roasted)
Onion - 1/2 (Chopped) (no.)
Garlic - 2 pods
Green chillies - 2 nos. 
Tamarind paste 1 tspn
Salt to taste

For temparing
Mustard seeds - 1/4 tspn
Urad dal - 1/ 4 tspn
Oil - 1 tspn
Curry leaves - 3 - 4 nos.

Method:
1) In a pan roast the ground nuts and peel off the dry skin, in the same pan, add onions and garlic pods and fry for a minute (Till the raw smell slightly disappears)
2) Now, add roasted groundnuts, onions, garlic, tamarind paste, salt and green chillies and blend into a course paste.
2) In a small pan, add oil, once hot  add mustard seeds, urad dal, and curry leaves, once they splutter pour this into the above made mixture. and ground nut chutney is ready to serve with dosa, idli, etc..
Cheers!
Madhavi

Cucumber Raita

Cucumber Raita





Ingredients:
Cucumber - 1/2 finely chopped
Onion - 1 finely chopped
Tomato - 1/2 finely chopped
Coriander leaves - 2 tspn (Finely chopped)
Yogurt - 1 cup (Preferably fresh sweet one)
Salt to taste

Method:
1) Mix all the above ingredients in yogurt with little salt.
2) Its ready to serve with Pulav as a side dish.

Cheers!
Madhavi

Friday, June 10, 2011

Ginger Chutney

ಶುಂಟಿ ಚಟ್ನಿ / అల్లం పచ్చడి

Ginger chutney is one of my favourites which my mom makes. Its tangy, sweet and spicy, and we love to eat it with rice or chapati or idly or dosa or vadas or anything.. the list goes on. I made this during a weekend get together for a combination with Mysore/Mangalore bonda and it was excellent.

The best part is you can store this chutney at least for a week in the refrigerator. I also use it as a bread spread and love to hog on while I am very hungry. :)

Ingredients:

Ginger - chopped 1/2 cup
Tamarind paste - 1/4 cup
Jaggery - 1/4 cup
Coriander leaves - 3 tbl spn
Mustard seeds - 1 tspn
Jeera - 1 tspn
Hing - 1/4 tspn
Red chillies - 3 nos.
Green chillies - 2 nos. (Optional)
Salt to taste
Oil - 2 tspn

Method:
1) In a small pan, add oil. Once hot, add Mustard seeds, jeera and Red chillies and let them splutter.
2) Now add hing and green chillies and switch off the flame.
3)  In a blender jar, add ginger, jaggery, tamarind paste, coriander leaves, salt and the above fried mixture and blend it to fine paste.
4) Check for the seasoning. if required add some more jaggery or tamarind paste and make it tangy, spicy and sweet mixture. :)
5) Goes excellent with idli, hot rice, dosas, vadas etc.

Note : If you dont like the raw taste of ginger, you can also fry ginger along with the seasoning mixture. It will still taste good. :)

Cheers!
Madhavi


Tuesday, June 7, 2011

Beans Palya

Beans ಪಲ್ಯ



Ingredients:
French Beans - 1 cup (Finely chopped)
Coriander leaves - 2 tbl spn
Curry leaves - 5 - 6 nos.
Red Chillies - 2 - 3 nos.
Oil - 3 tbl spn
Mustard - 1 tbl spn
Urad dal - 1 tbl spn
Channa dal - 1 tbl spn
Fresh coconut - 3 tbl spn
Hing a pinch
Salt to taste
Water - 2 tbl spn
Sugar - 1/4 tspn (Optional)

Method:
1) In a pan, heat oil, once hot add mustard seeds,urad dal, channa dal and red chillies and once they splutter, add curry leaves and hing.
2) Then add chopped French beans and mix well by sprinkling some water. (around 2 tbl spn)
3) Keep the pan closed and stir occasionally.
4) Once they are soft and done, add salt to taste and some sugar.
5) Garnish with Chopped coriander and its ready to serve with rice, chapati, etc

Cheers!
Madhavi

Rava mix (For infants)

Rava Mix (Sweet)

I have a "learning-Tobe-naughty" 8 months old baby boy. He started to explore solid food and I am trying different blends for him.

He generally disliked sweet, but, surprisingly he loved to eat this mix of Rava. Its actually very tasty and trust me even I liked it a lot :)

Here you go for the recipe.


Ingredients:

Bombay Rava (Chiroti rava) - 2 tspn (nicely dry roasted)
Jaggery - 1 tspn (grated/powdered)
Badam/almonds - 1 tspn (Nicely dry roasted and powdered)
Groundnuts - 1 tspn (Nicely dry roasted and powdered)
Water - 1/4 cup
Ghee - 1/2 tsp
Cardamom powder - a pinch.

Method:
1) Melt jaggery in water and filter off impurities in it (If any)
2) Then, add almond powder and Groundnut powder and rava, Cardamom powder and bring the mixture to a boil till the mixture starts starts sticking to the sides.
3) Check if the rava is cooked soft and if required add some more water.
4) Once done, add some ghee and turn off the stove.
5) Serve immediately (Preferably for breakfast or for evening snack)

Cheers!
Madhavi





Carrot and Sweet corn Salad

Carrot and sweet corn salad

We love to eat one raw vegetable in our regular meal. And today we had carrot and sweet corn salad.


Ingredients:
Fresh carrot Grated - 1 cup
Fresh grated coconut - 3 - 4 tbl. spn
Sweet Corn - 1/4 cup (I used frozen corn)
Fresh coriander leaves - 2 tspn
Salt to taste


For tempering (Optional)
Mustard seeds - 1/4 tspn
Urad Dal - 1/4 tspn
Hing a pinch
Green chilles - 1 (Finely chopped)
Curry leaves - 3- 4 leaves
Oil - 1 tspn .

Method:
1) Mix the grated carrot, coconut  and sweet corn with required amount of salt.
2) Garnish with Coriander leaves.
3) For tempering, take a small pan, add oil, and once it is hot, add Mustard seeds and urad dal.
4) Once they splutter, add green chillies, curry leaves and hing and pour this mixture over the Bottle guard salad.

Note: I did not temper the salad, as I am going oil free in my salad. :)

Cheers!
Madhavi

Bottle guard salad

ಸೋರೆಕಾಯಿ ರೈತ

I am on a raw food diet and trying to reduce some extra calories. Hence, was planning for an oil free diet and this is one of them.

Bottle guard salad is one of my all time fav which can be eaten with chapati or Just like that :)

Ingredients:
Bottle guard - 1/2 cup (Grated)
Fresh grated Coconut  - 3 tbl spn
Curd / Yogurt - 1/2 cup
Coriander leaves - 2 tspn (Finely chopped)
Pomogranate seeds - 3 tbl spn (Optional)
Salt to taste

For tempering (Optional)
Mustard seeds - 1/4 tspn
Urad Dal - 1/4 tspn
Hing a pinch
Green chilles - 1 (Finely chopped)
Curry leaves - 3- 4 leaves
Oil - 1 tspn .

Method:
1) Mix the grated bottle guard and coconut with yogurt and required amount of salt.
2) Garnish with Coriander leaves
3) For tempering, take a small pan, add oil, and once it is hot, add Mustard seeds and urad dal.
4) Once they splutter, add green chillies, curry leaves and hing and pour this mixture over the Bottle guard salad.

Note: I did not temper the salad, as I am going oil free in my salad. :)

Cheers!
Madhavi

Potato and Chickpeas Chat

Potato and Chickpeas Chat

This is a quick and easy salad which is ideal during Kitty parties (Which we have almost every weekend;) ) as a side salad / starter etc.

Most of us love to eat potatoes just like that and this is an ideal dish which is catchy to your guests.



Ingredients:
Channa Dal - 1 cup (Soaked and cooked with little amount of salt)
Potatoe - 2 small (Boiled and cut into large pieces)
Pudina - 4 -5 leaves (Finely Chopped)
Coriander leaves (Finely chopped) 1 tbl spn
Chat masala - 1 tspn
Salt to taste
Lemon - 1 (Cut into 4 pieces)

Method:
1) Toss chopped potatoes and channa dal together.
2) Sprinkle pudina, chat masala and salt and give it another gentle toss.
3) Garnish with salt and lemon
4) Check for the seasoning, if required add some more chat masala / you can use garam masala as well.

Cheers!
Madhavi

Kadhi (Gujrati Style)

Kadhi

I had some sour yogurt at home and had no vegetables. So thought of trying this Khadi, which one of my North Indian friend introduced me to. Its very simple and tasty dish. Can be served with chapati or rice.




Ingredients:
Yogurt – 1 cup, beaten
Water – 3 cups
Chickpea Flour (Besan) – 4 Tbsp
Salt to taste
Turmeric Powder – 1/8 tsp
Ginger – 1/2 tsp grated
Green chilies – 1 to 2 (to taste), finely chopped
For Tempering:
Oil – 2 tsp
Cumin Seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Kasoori Methi - Handful
Asafoetida (Hing) – 1/8 tsp
Curry leaves – 4 - 5 leaves
Coriander leaves chopped - 1 - 2 tbl spn

Method:

1) Take a vessel and mix together Yogurt, Water and besan flour well until there are no lumps.
2) Add Salt, Turmeric Powder, Ginger and Green Chilies.
3) Bring mixture to a boil on medium flame, stirring continuously. Now add kasoori Methi and boil on low flame.
4 )In a separate small pan, heat Oil and Ghee.
5) Add Cumin Seeds, Mustard Seeds once they splutter, add Asafoetida, Curry Leaves and Cilantro.
6) Immediately, add the seasoning to the boiled yogurt mixture and allow it to boil once more.

Cheers!
Madhavi

Friday, June 3, 2011

Toor dal (Lentil) Rasam

ಬೇಳೆ ಸಾರು



Ingredients:
Toor Dal  - 1/2 cup
Tamarind paste - 1 tspn
Tomato - 1 small
Coriander Leaves - 2 strands
Curry leaves - 4-5 leaves
Salt  to taste
Jaggery - 1/2 tspn
Rasam Powder - 1 tspn
Water - 1 cup.

For Tempering:
Mustard - 1/4 tspn
Jeera - 1/4 tspn
Hing - a pinch
Ghee - 2 tspn

Method:
1) Pressure cook toor dal, turmeric, 2 drops of oil and tomato together till soft and keep aside.
2) Dilute the tamarind paste and bring it to a boil along with coriander leaves, curry leaves and rasam powder.
3) Once its boiled, add the dal mixture and salt and jaggery and bring it boil again on a very low flame.
4) Check for the seasoning and consistency. If required add some more water to bring it to required consistency.
5) Now for tempering, in a small pan, add ghee, once hot, add mustard seeds and jeera, once they splutter, add hing and pour this tempering on the rasam.
6) Serve hot with steam rice.

Cheers!
Madhavi





Carrot Payasa

Noticed a lot of carrots in my refrigerator and wanted to feed my 7 month old with boiled carrot. So thought why not boil it in bulk and our portion of carrots I made Carrot Payasa.

Hope you all enjoy this recipe.


Ingredients:

Carrot - 200 grms (Cut into 1 inch pieces)
Jaggery 1/2 cup (melted and drained for any impurities)
Cashews and Almonds  to garnish
Milk 1/4 cup
Elaichi, powdered 1/4 tspn

Method:
1) Pressure cook chopped carrots and grind it to a smooth paste.
2) Heat the jaggery syrup and bring it to a boil and add the ground carrot paste and bring it boil together.
3) Add Elaichi powder and milk (either hot or cold) to this mixture.
4) Serve by garnishing with little heavy cream and cashews/almonds.
5) You can also try to serve with a scoop of vanilla ice cream on this payasam. It tastes yum,.. :)


This recipe is going to Yummy Dessert 4 New Year hosted by Pranati nath. http://pran-oriya-recipies.blogspot.com/2011/12/eee.html


Cheers!
Madhavi.

Wednesday, June 1, 2011

Mixed Vegetable Sambar

ಸಾಂಬಾರ್



Ingredients:
All vegetables finely diced
Carrot - 1 no.
French Beans - 5 -6 nos.
Potato - 1 no.
Turnip -  1 no. small
Cluster beans / gorikai - 5- 6 nos.
Onion - 2 nos.
Curry leaves - 3 -4 nos.
Coriander leaves - 2 -3 strands

Toor Dal - 1 cup
Turmeric - 1/4 tspn

To girnd:
Fresh coconut - 1-2 tspn
Sambar Powder - 2 tbl spn
Tomato - 1 no.
Tamarind pulp - 1/4 cup

For tempering
Mustard seeds : 1 tspn
Red chillies - 3-4 nos
Hing - a pinch
Oil - 2 tspn
Salt to taste
Grated Jaggery - 3 - 4 tspn (Optional)
Ghee - 2 tspn.

Method:
1) Pressure cook Toor dal with turmeric powder and 2 drops of oil and keep aside.
2) In a heavy bottom vessel, add oil, and once hot, add mustard seeds, and red chillies, and hing. Once they splutter, add all the chopped vegetables one by one, and fry them for about 3 min. (Also include onions, curry leaves, and coriander leaves)
3) Add sufficient water and cook the vegetables till (Al dente) soft.
4) Parallelly, grind all the ingredients under the list  "to grind" and keep aside.
5) Now, add the ground mixture and cook for 3 more min.
6) Once done, add the cooked toor dal and mix well.
7) Now add salt and Jaggery, and check for seasoning.
8) Check for consistency, if required add some more water (Preferably hot water)
9) Finally, temper it with 2 tspn of ghee and serve with rice or chapati.

Cheers!
Madhavi

Purple Brinjal Curry

ಬದಿನೆಕಾಯಿ ಪಲ್ಯ


Ingredients:
Long Brinjal - 2 no. (Chopped lenthwise into 1 inch pieces)
Onions - 1 no. (Finely chopped)
Coriander leaves - 2 tbl spn
Curry leaves - 5 - 6 nos.
Green Chillies - 5 - 6 nos.
Turmeric - 1/2 tblspn
Oil - 3 tbl spn
Mustard - 1 tbl spn
Jeera - 1 tbl spn
Salt to taste

Method:
1) In a pan, heat oil, once hot add mustard seeds,jeera and once they splutter, add green chillies, curry leaves and onions and add salt immediately.
2) Then add turmeric powder and saute for 2 min and then add chopped brinjal and fry till the brinjal is cooked well. 
3) Garnish with Chopped coriander and its ready to serve with rice, chapati, etc

Cheers!
Madhavi

Potato Palya

ಆಲೂಗಡ್ಡೆ ಪಲ್ಯ
Ingredients:

Potatoes - 4 nos. (Boiled and mashed)
Onions - 2 nos. (Finely chopped)
Coriander leaves - 2 tbl spn
Curry leaves - 5 - 6 nos.
Green Chillies - 5 - 6 nos.
Turmeric - 1/2 tblspn
Oil - 3 tbl spn
Mustard - 1 tbl spn
Jeera - 1 tbl spn
Salt to taste

Method:
1) In a pan, heat oil, once hot add mustard seeds,jeera and once they splutter, add green chillies, curry leaves and onions and add salt immediately.
2) Then add turmeric powder and saute for 2 min and then add mashed potatoes and mix well.
3) Garnish with Chopped coriander and its ready to serve with Masala dosa, rice, chapati, etc

Cheers!
Madhavi