Elaneer (Tender Coconut) Payasam

Wish All of you a very happy new year.

I am just enjoying living in South India. Exploring variety of south Indian Cuisines. In Bangalore we visited one Restaurant, "BON SOUTH". They serves all 4 South Indian state's  recipes. We just love going there and enjoy their buffet . This Paysam is one of the favorite recipes from Bon South. They Serve  this in a shot glasses. After our 3-4 visits we ask the chef the secret of this recipe. He just told us the ingredients & I tried it at home and wow just awesome soothing. One who loves tender coconut's malai- the flesh, will surely love this payasam.

Ingredients

Coconut Milk - 1 cup (I used fresh thick milk)

Tender coconut water - 1/2 cup

Tender coconut Flesh (Malai) - 1 cup

Sweetened Condensed milk - 4 tablespooons

Procedure

For this Payasam while making coconut milk, I used tender coconut water to grind coconut. Take tender coconut flesh and grind to not so smooth paste. Now add condensed milk and coconut milk and mix it with one round of mixer. You can adjust its consistency as  you like. If you want little watery then add little coconut water in it.  Keep this in Fridge for some time and serve chilled Payasam in shot glasses :-)

Fried Kadabu

Since I was busy in Dandiya night preparation in our apartment (Oh! It was fun.), I got delayed in posting this lovely recipe. It's a typical sweet dish of Karnataka. Me & my father love this like anything. There are two varieties steamed Kadabu ( kucchida kadabu) & fried Kadabu. Whenever I see this dish, I totally forget about my so called Diet Plans ;-)

Ingredients

For stuffing (HURNA)

Chana Daal - 500 Gms

Sugar - 500 Gms

Cardamom Powder - 1 table spoon

Nutmeg powder (jayphal pud) - 1 Tea spoon

Salt - 1 Pinch


For Cover

Whole wheat Flour - 1 cups.

Fine semolina - 1/2 cup

Hot Oil -3-4 teaspoon

Salt - 1/8 tea spoon



Oil for deep fry.



Procedure

Wash chana daal neatly. Pressure cook it with water upto 3-4 whistles. Let the pressure of cooker get release. Drain the water on top of the dal into another vessel. It is called 'kat' in Marathi . It is used in a "Katachi aamti", It is a special daal which served with Puran Poli. . Now take daal in a thick bottom pan and add sugar into it. Stir continuously on low flame.

When the spatula stands straight in it, take of from the flame. Now grind this very finely in Puran yantra or siever as shown below. This is a very easy method to make the stuffing smooth.

Now add Cardamom Powder and Nutmeg powder and mix wel. When you started cooking daal, mean while knead the flour for the cover with given ingredients. The dough should be hard. Keep it aside. When the stuffing (HURNA) cool down shift it to a bowl. Make small lemon size ball of dough. Roll it like puri. Place 2-3 teaspoons of stuffing at the center of the Puri. Now fold the puri and close the edges so that it will get half circle shape. Tightly seal the edges.(otherwise stuffing will come out while frying) You can twist edges as shown in pictures to close it properly and it also looks nice. Make all kadabus with same procedure. Cover it with damp cloth. Deep fry it on a low flame till it becomes slightly brown. Serve with hot ghee on top.

This goes to Gayathri's 'ONLY' - Sweets & Desserts event, brain child of Pari.

Bisi Bele Anna

Bisi Bele Anna means Hot Dal & Rice in Kannada. This is a famous dish of Karnataka. At my Father's place it is a regular one dish meal. You have rice, dal and lots of vegetables in it. My In-laws are now with me. My MIL is Maharashtrian but she loves all Karnataka food. Bisi bele Anna is her favorite. Earlier I used to do this with readymade MTR Bisi Bele Bhat powder but today I decided to make it properly with fresh masala. I called up my Aatya , Sudha aatya and asked her for proper ingredients and measurements. With fresh masala it tastes awesome. My MIL was happy ;-) Thanks to Sudha Aatya.

Ingredients

Rice - 1 cup

Toor Dal - 1/2 cup

Moong Dal - 2 tablespoons

Mixed Vegetables- beans, carrot, potato, cluster beans (gavarfali) cut into fine pieces and green peas.

Grated fresh coconut - 1/4 cup

Tamarind pulp - 2-3 tablespoon

Jaggery - 1-2 teaspoon

Sarin Pudi - 1 teaspoon

Salt to taste.


For Masala

Dry red chillies - 6-7

Chana dal - 1 tablespoon

Urad Dal - 1 tablespoon

Methi seeds - 1/8 teaspoon

Coriander seeds - 1 tablespoon

Cumin seeds - 1/2 teaspoon

Cinnamon - 1' piece

Tej patta (Bay leaf) - 1/2

Black pepper - 1-2


For Tempering

Oil - 2 tablespoon

Mustard seeds - 1/2 teaspoon

Hing (Asafetida) - 1/4 teaspoon

Curry leaves - 8-9

Turmeric powder -1/2 teaspoon



Procedure

Wash rice and both dals. Pressure cook rice and dals with a pinch of hing and turmeric in one vessel and vegetables in separate one. Roast all ingredients of masala one by one in little ghee till it gives good aroma. Roast on low flame. Cool it and make a fine paste with grated fresh coconut. Keep it aside.

Now in a kadai heat oil and make tempering of given ingredients. Now and masala paste and saute it for a minute. Now add tamarind pulp and jaggery (you can adjust the measurements with your taste) and mix wel. Add little water and boil it for a minute. Now add all vegetables, sarin pudi and salt. Then add cooked rice and dal. Consistency should be semi fluid. You can add water accordingly. Pour 1 teaspoon of pure ghee on top. Cover it and let it cook for another five minutes. Garnish it with grated coconut. Serve bisi bisi bhat and with Hapla. (Papad). Pour pure ghee on bisi bele bhat while eating. In Bangalore Bisi beli Bhath serves with khara bundi.

Dinkache laadu/ Antin Undi

Another traditional recipe for Winter. Dink means edible gum crystals. Ladoo of this with coconut and lots of ghee and dry fruits are very healthy and specially prepared in winter. Old people used to eat this ladoo in winter because it generates heat and strength in body. Dinkache ladoo are traditionally given to ladies after their delivery to strengthen the body. Ladoos in this picture also prepared by My Bhabhi, Sapna's Mother after Sapna's delivery.

Ingredients
Dink/antu (gum/resin) - 2 tablespoons
Grated dry coconut - 1/2 cup
Finley Chopped cashew - 2 tablespoons
Finley Chopped almonds- 2 tablespoons
Finley Chopped kharik (dry dates)- 2 tablespoons
Finley Chopped walnuts- 2 tablespoons
Raisins - 1 tablespoon
Poppy seeds - 2 tablespoons
Cardamom powder - 1/4 teaspoon
Nutmeg powder - 1/4 teaspoon
Jaggery - 1 cup
Pure ghee (preferably homemade) - 2 tablespoon


Procedure
Heat a ghee in a kadai and put dink in it. Slowly it will start puffing like small balls. When all the dink got puffed remove it from kadai but keep the ghee as it is in kadai. Now fry all dry fruits one by one in ghee till it turns to slightly brown. Then fry poppy seeds and dry coconut. Crush fried dink little. Mix all fried ingredients. Now take 1/2 cup of water and bring it to boil. Add jaggery and make a thick syrup of it. (When we put a drop of syrup in water it should sit like a ball, then the syrup is done.) Now add all fried ingredient's mixture and cardamom and nutmeg powder in syrup and mix wel. Apply ghee on your palm and make ladoos when the mixture is warm. Store it in a container. If you want to get feel of eating just done ladoos after 10-15 days, just microwave it for 10-15 seconds….ladoos will taste more yummy.

Nimbe hannu Chutney (Lemon chutney)

North Karnataka homes are famous for variety of chutney. One of our relative, 'Geeta Kaku' who stays in Belgaum has taught me this chutney. The taste is simply marvelous. It goes good with Dosa, paratha, thepla. You can store it in fridge and use it for about one month. When ever I have some simple menu, I take this chutney on left side of my plate. Again it contains less oil, unlike any other pickle or chutney.

 
Ingredients

Lemon - 8-10 (with thin skin)

Mustard seeds - 1/2 teaspoon

Fenugreek seeds - 1 /2 teaspoon

Asafetida (khada hing) - 1/4 teaspoon

Oil - 1 teaspoon

Jaggery - 1 tablespoon (or as per your taste)

Red chilli powder - 1 teaspoon

Salt as per taste


Procedure

Put lemons in a cooker vessel. Do not add water in it. Pressure cook lemons up to one whistle. Lemons should become very soft. Cool it for some time. Then cut lemons in two parts and remove seeds from it. Now take oil in little kadai and fry Mustard seeds, Fenugreek seeds and asafetida for 30 seconds. Cool it. Now mix all ingredients and grind it to a fine paste. Nimbe hannu chutney is ready.

Note : Lemon skin should be very thin, else the chutney will taste bitter.

Tomato Rice

One more new variety of rice that I learned after shifting to 'Namma Bengaluru' is Tomato Rice. Awesome taste of tomatoes and other spices used. Very quick to make and tastes awesome with curd.

Ingredients

Cooked Basmati Rice - 1 cup

Tomatoes - 2

Onion - 1

Garlic - 2-3 cloves

Ginger - 1 inch

Garam Masala/ Pulav Masala - 1 teaspoon

Salt to taste

For Tempering

Oil - 2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - 1/8 teaspoon

Turmeric powder - 1/4 teaspoon

Red dry chilli - 1/2

Curry leaves - 2-3

Grated coconut & Chopped coriander for garnishing

Procedure

Heat oil in kadai add tempering ingredients. Then add chopped garlic and ginger. Now add chopped onion and saute till it becomes slightly brown. Then add finely chopped tomatoes. Saute it for 1 minute. Add masala and salt and mix it. (I generally add a pinch of sugar for taste as wel.) When tomatoes cooked properly and get mashed add cooked rice and mix wel. Garnish it with coconut and coriander. Serve with fresh curd.

My contribution for Anita's Kitchen's first event 'Annam Parbramha Swaroopam'

Hayagreeva on Varmahalaksmi Puja

Var Laxmi Puja is an important pooja observed in Andhra Pradesh, Karnataka, Tamilnadu and some places of Maharashtra. Var Laxmi Vrata is observed on 2nd Friday during the Shravana mas. Lakshmi is the Goddess of wealth and prosperity. Worshipping Goddess Laxmi during Shravan month is highly auspicious because the whole month is dedicated to the divine couple, Lord Vishnu and Goddess Laxmi. Friday is the most auspicious day for Laxmi Devi. Hence, worshipping Lakshmi Devi on Shravan Shukravar is highly meritorious. Elder people says that Ashtalakshmi showers their blessings on Vara Laxmi Vratha performers. As the eight forces of the world, known as Ashta Lakshmi – primeval force (Aadi Laxmi), wealth (Dhana Lakshmi), courage (Dhairya Laxmi or Veera Lakshmi), wisdom (Vidhya Laksmi), Children or family development (Santana Laxmi), success (Viajaya Lakshmi), food (Dhanya Laxmi) and strength (Gaja Lakshmi) are dedicated to Goddess Laksmi. Puranas described that observing Vara Laksmi Vratham would bless a woman with all eight energies for life. On the day of Pooja or Vrata, women clean their homes and decorate their front yards with rangolis. Later, they take a bath and deck wear pure silk saree and jewellery. The lady performing the pooje makes a mandala with the drawing of a lotus upon it. A kalasha filled with rice and topped with fresh mango and betel leaves, a coconut smeared with haldi and kumkum and cloth are placed on the mandala and Lakshmi is invoked therein.
After the worship of the kalasha, follows the worship of Ganesha, then the worship of the sacred thread. Now the main worship of Vara Lakshmi begins and the scared thread is worshipped a second time. It is then tied to the right hand of the lady. After the worship thamboola is given to 5 married ladies. The same evening, we invite all the neighboring ladies(married women) and offer them tamboola; also called veeledele Adike, which is an offering of betel leaves, fruits, betel nuts, kumkum, haldi and dakshine. At this point the ladies also sing songs in praise of goddess .

In our home we make Puran Poli or any varieties of it on Shravan mas Friday. So today I have prepared Hayagreeva. Hayagreeva is an authentic sweet from Karnataka. This is done on special occasions and can be done very easily. It is basically of Chana dal, jaggery and pure ghee. The major ingredient of this dish is Channa Daal. Avery interesting fact about Channa Daal is that it is great for diabetics. It has been shown to be one of the foods having a very low glycemic index, ie, it does not increase blood sugar levels. There are a lot of articles on the internet which talk about this, for all interested.

Ingredients

Channa Daal- 1 Cup
Grated Jaggery - 1 cup
Khus Khus - 1 tablespoon
Grated Dry coconut- 2 tablespoon
Cashewnuts - 8-10
Cardamom Powder- 1/2 teaspoon
Ghee- 1/4 cup


Procedure

Wash chana daal neatly. Pressure cook it with water upto 3-4 whistles. Let the pressure of cooker get release. Drain the water on top of the dal into another vessel. It is called 'kat' in Marathi . It is used in a "Katachi aamti", It is a special daal which served with Puran Poli. . Now take a thick bottom pan and add jaggery and 'Kat' into it. Cook until jaggery get fully dissolved. Now ad chana dal to it and cook for two minutes. In a seprate pan fry dry coconut, cashewnuts and khuskhus in ghee till it turns slightly brown. Now add all this in chana dal mixture. Add cardamom powder. Add the remaining ghee. The consistency should be not very thick or not very watery. Offer Goddess Laksmi prasad of hayagreeva with Tulsi pan on it.



This is for Sia's RCI-Udupi & Mangalorean Cuisine and also to Lakshmi’s RCI announcement page.

And Nithya's Food in Colors(FIC)- Express your Mood which is a brain chils of Sunshinemom

And for MLLA-13 of Tongue Ticklers... initiated by Susan of the "Well-Seasoned Cook

Yadni

Yadni, is a variety of dosa. After shifting to Bangalore, when we first time visited Sudha Aatya's place, she made this yadni for us and we liked the taste very much. It is very healthy too. You can get all the daals and rice in one dosa only. You can eat it with coconut chutney or any other chutney you like.

Ingredients

Dosa Rice - 1 cup
Channa Dal - 1/2 cup
Mung Dal - 1/2 cup
Urad dal - 1/2 cup
Toor Dal - 2 tablespoon
Fenugreek seeds - 1 teaspoon
Chopped onion - 1 small
Chopped Green chilies - 1-2
Curry leaves - 5-6
Chopped coriander leaves - handful
Oil to make dosas
Salt - To taste

Procedure

Mix rice,all dals and fenugreek seeds. Wash neatly and soak in a water for 3-4 hours. Grind it in mixer. Consistency of batter should be like uttappa. Now ferment it for 2 hours only. Then add chopped onion, green chilies, coriander leaves, curry leaves and salt as per taste. Now heat a iron pan (or a nonstick pan), sprinkle some oil and add one small cup of batter and spread circularly to make a round shape. Spread 1 teaspoon of oil and cook it on low flame. Now turn the yadni to other side and cook for some time. The yadni is now ready to serve. Enjoy hot yadni with coconut chutney.

This post is for MLLA-13 of Tongue Ticklers... initiated by Susan of the "Well-Seasoned Cook

And

Padma's "Dosa Corner" event

Tambittu for Nagpanchami

Today is Nagpanchami, first festival of Shravan Mas. Nag Panchami is celebrated to worship snakes. It is a festival in the honour of the Snake God, Shesha Nag. People worship snakes by offering milk and Puja. Snakes are worshipped since Vedic eras as they protect crops from getting damaged by rats and other rodents. Snakes are also a part of the Puranas, they took part in 'Sagar Manthan', and is also worn by Lord Shiva around his neck. Nag Panchami is celebrated in the month of Shravan according to the Hindu calendar. The victory of Krishna over the Kaliya snake is also remembered on this day. For this reason, Krishna is known as 'Kaliya Mardan'. The festival celebrates during the rainy months. It is believed that the festival is to counter the increased possibility of snakebite during this time. People visit temples specially dedicated to snakes. Shiva temples are also crowded during this festival, as snakes are considered dear to him.
We do puja of snake made with rangoli at our home and offer him milk. On this day, at my father's place they make laddus of roasted chana dal as prasad. These laddus are called Tambittu. My father's elder sister, My Shanta aatya gives me these Tambittus every year. So the picture and recipe of tambittu given here is of my shanta aatya.

Ingredients
Roasted chana dal - 1 cup
Rice -1/2 cup
Roasted peanut powder - 1/2 cup
Grated dry coconut - 1cup
Sesame seeds - 1 tablespoon
Poppy seeds - 1teaspoon
Jaggery - 1 cup
Cardamom powder -1/2 teaspoon


Procedure
Roast rice in kadai without oil or ghee till it turns slightly brown. Cool it. Now take rice, roasted chana dal and make a powder in mixer. Dissolve jaggery with 1/2 cup of water . Heat it for 2-3 minutes. Mix all ingredients in warm syrup. Cool it. Make laddus of it.

Udupi Saaru

In Maharashtra, I heard many people calling all Sounthindian people as 'Udupi ke log'. They only know the Udupi restaurants means southindian restaurants. So Udupi is very famous there. I personally love the typical Udupi food. Specially the Sambar and different types of chutney. We also make Udupi saru regularly as we make Maharashtrian Aamti. I learnt to make Sarin pudi from my Aatya, specially to make this saru. I love bhisi bhisi anna saru (hot rice with this udupi dal) very much.




Ingredients
Toor Dal - 1 cup
Tamerind pulp - 1 teaspoon
Jaggery - 2 teaspoon (you can change quantity as per your taste)
Sarin Pudi - 2 teaspoon
Red chili powder - 1 teaspoon
Curry leaves - 5-6
Salt as per taste.

For vaggarni (tempering)
Oil - 2 teaspoon
Mustard seeds - 1/2 teaspoon
Asafetida - 1/4 teaspoon
Turmeric powder - 1/2 teaspoon
Chopped coriander and grated fresh coconut for garnishing.


Procedure
Wash dal neatly for 2-3 times. Add 2 cups of water, pinch of turmeric powder and a pinch of asafetida. Cook dal in pressure cooker for 3-4 whistles. Take cooked dal, water, tamarind pulp, jaggery, sarin pudi, red chili powder, curry leaves, salt and cook for 3-4 minutes till jaggery melts completely. Heat oil in kadai and make tempering of given ingredients. Add this to dal, Mix wel and boil saru for 2 minutes. It should not be thick in consistency. Garnish it with coriander and coconut. Serve with hot steamed rice.

This is for Sia's RCI-Udupi & Mangalorean Cuisine and also to Lakshmi’s RCI announcement page.

Gojjavalakki

Generally in Kannadigas prefer to have some snacks with their tea……. Preferably varieties of Poha (Avalakki in Kannada). Gojju avalakki is one of them. We can say it's a traditional snack of Karnataka. It is also called as 'Huli avalakki'. In short you can say it's grinde poha in tamarind sauce. One of my Aunty, in Bangalore taught me to make this easy Avalakki …… Poha.

Ingredients

Thick Poha - 2 cups
Sarin Pudi - 3 tablespoonss
Tamarind pulp- 3 tablespoons
Jaggery- 1/2 cup
Fresh coconut grated- 4 tablespoon
groundnuts - 2-3 tablespoons
Oil - 2 tablespoon
mustard seeds - 1 teaspoon
curry leaves - 7-8
Dry red chillies - 4-5
chana dal( bengal gram) - 1 teaspoon
urad dal ( black gram ) - 1 teaspoon
Haldi powder - 1/2 teaspoon.
Hing (Asafetida) - 1/2 teaspoon
Salt to taste

Procedure

Grind the thick poha coarsely in a mixer. Wash it and keep aside for 5-10 minutes. Take tamarind pulp add 2 cup of water, sarin pudi, jaggery and salt. Keep aside for half an hour so that poha will absorbs the tamarind mixture. Heat oil in a large kadai and make a tadaka of mustard seeds, curry leaves, dry red chillies, chana dal, urad dal, haldi powder and hing. Add groundnuts into it and fry it for a minute. Now add soaked poha and coconut and mix it properly. Cover it and cook it for a minute. Garnish with coriander and serve hot avalakki with Tea.

Masale from my kitchen

Today I thought I will share my kitchen's masale which I use in my every day's cooking. As I mentioned earlier, our daily cooking is mixture of Maharashtrian and Karnataka cuisine. These masales are the dry powder made with different spices. So Maharashtrian's favorite Goda masala which we use in every curry or Aamti (Dal in Marathi). And my Aatya's special Masala pudi which we use in Muddi pallya or any other sabji and Sarin pudi in saar or huli (Dal in Kannada) for u……………

Goda Masala

Ingredients

Coriander seeds (Dhania) - 250 gms
Cumin seeds (jeera) - 1/2 Cup
Black cardamom (Badi Ilaychi) - 10 gms.
Cinnamon (Dalchini) - 10gms
Cloves (laung) - 5 gms
Bay leaves (Tejpatta) - 6-7
Black Stone Flower (Dagad phool) - 5 gms.
Nagkeshar - 5gms.
Star Anise (Badam phool) - 5gms.
Dry red chili - 50 gms. (I used Bedgi Mirchi)
Grated dry coconut - 1 cup
Sesame seeds (til) - 50 gms.
Asafetida (hing) - 10 gms.
Salt - 1 teaspoon
Oil - 1/4 Cup

Procedure

Clean coriander seeds and cumin seeds. Remove the stems of red chilies. Take half of the oil in kadai and fry coriander seeds till it turns to brown and keep aside. Then fry cumin seeds in same kadai. Now heat remaining oil in kadai and fry all the spices one by one. Spread the spices in a plate. Now roast red chilies for 3-4 minutes. Keep aside to cool. Roast dry coconut on low flame till it turns slightly brown. Roast sesame seeds. Now mix all the ingridients, hing and salt. Make a thin powder in mixer. Sift the masala with sieve. Grind the remaining powder in the sieve to a thin powder. Mix it well. Store it in airtight glass jar. It can be stored for several months.




Masala Pudi

Ingredients

Coriander seeds (Dhania) - 500gms.
Dry red chilies - 250 gms. (I used Bedgi Mirchi)
Cumin seeds (jeera) - 2 tablespoon
Shahjeera - 1 teaspoon
Fenugreek seeds (Methi dana) - 1 tablespoon
Grated dry coconut - 1/2 cup
Nagkeshar - 2 teaspoon
Mustard seeds - 1/2 teaspoon.
Black Stone Flower (Dagad phool) - 1 tablespoon
Bay leaves (Tejpatta) - 4
Black cardamom (Badi Ilaychi) - 3
Black pepper (Mire) - 1 tablespoon
Cinnamon (Dalchini) - 10 gms.
Star Anise (Badam phool) - 4
Asafetida (Hing) - 20 gms.
Pure ghee - 4-5 table spoon.


Procedure

Clean coriander seeds and cumin seeds. Remove the stems of red chilies. Roast Coriander seeds in a kadai. Now fry all the remaining spices one by one in pure ghee. Cool it for some time. Grind it in a mixer to a thin powder. Sift the masala with sieve. Grind the remaining powder in the sieve to a thin powder. Mix it well. Store it in airtight glass jar. It can also be stored for several months.



Sarin Pudi

Ingredients

Coriander seeds (Dhania) - 250gms.
Cumin seeds (jeera) - 1 tablespoon
Fenugreek seeds (Methi dana) - 1 teaspoon
Shahjeera - 1 teaspoon
Cinnamon (Dalchini) - 5 gms.
Black Stone Flower (Dagad phool) - 1 tablespoon
Black pepper (Mire) - 2 tablespoon
Mustard seeds - 1 tablespoon.
Grated dry coconut - 1/4 cup
Dry red chilies - 100 gms. (I used Bedgi Mirchi)
Asafetida (Hing) - 20 gms.
Oil - 4-5 table spoon.

Procedure

Clean coriander seeds and cumin seeds. Remove the stems of red chilies. Roast Coriander seeds in a kadai. Now fry all the remaining spices one by one in oil. Cool it for some time. Grind it in a mixer to a thin powder. Sift the masala with sieve. Grind the remaining powder in the sieve to a thin powder. Mix it well. Store it in airtight glass jar. It can also be stored for several months.

Susla (Puffed Rice Upama)

In these vacation days every mom is having tension of evening snacks for her children. So this Susla (Puffed Rice Upama) is the better option…. Quick & easy too. It is healthy, low fat and nutritious dish. This is one of the favorite breakfast dishes at my father's place.

Ingredients

Puffed Rice (Murmura) - 4-5 cups
Chopped onion - 1 medium
Green Chilies - 2-3
Coarsely grinded Roasted chana dal (dalya) - 1/4 cup
Peanuts - 2 teaspoon
Lemon - 1
Sugar - 1/4 teaspoon
Salt to taste

For Tadka
Oil - 2 tablespoon
Mustard seeds - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Asafetida - a pinch
Curry leaves - 5-6

Coriander and grated coconut for Garnishing

Procedure

Wash neatly the puffed rice. Soak it for 5-6 minute.
Heat Oil in kadai and make tadka with given ingredients. Fry peanuts till it becomes brown. Now add chopped green chilies and onion. Saute it till onions becomes transparent. Now add soaked puffed rice, Coarsely grinded Roasted chana dal, salt and sugar and mix well. Keep a lid and cook it for 3-4 minute on low flame. Squeeze lime and mix it. Serve with Coriander and grated fresh coconut. The combination of yellow, green and white looks very beautiful.

My contribution to Trupti's Cooking For Kids: Rice Event and Sharmi of Neivedyam

Ragi Mudde mattu Avarekai Sambar

Three years back, when we shifted to Bengaluru, we came to know this new dish "Ragi Mudde". It is a steamed ball of red millet flour. It is a Iron reach dish. We ate this in some hotel one day. It was awesome. But I was not knowing the recipe of it, then I asked my house helper Jaya to teach me this healthy recipe because being a Kannadiga, she makes it often in her house. She made avarekai sambar with it.

Ragi Mudde

Ingredients

Ragi flour - 2 cups
Water - 4 Cups
Oil - 1 tea spoon
Salt - 1 tea spoon

Procedure

Take water in a heavy bottom pan and oil and add salt and oil into it. When water started boiling nicely, pour the ragi over the water . Remember, do not stir it otherwise it will get clumpy. When water starts boiling for another 2-3 minutes then it will cover all the flour completely. Now after this stir it with round wooden stick (it's called as Kolu here). Mix nicely so that no lumps should form. Keep the lid and keep another 2-3 minutes to cook it properly. Remove it from the stove and when the mixture is warm, wet your hand with water and make balls of it. Serve hot ragi mudde with Avarekai sambar or with any gravy. If you like, you can add some pure ghee on ragi mudde while eating.

Avarekai Sambar

Ingredients

Avarekai (Flat Beans )- 1 cup
Onion - 1 medium
Tomato - 1 small
Potato - 1 small
Garlic cloves - 2-3
Grated coconut - 2 tablespoon
Red chili powder - 1 teaspoon
Sambar powder - 2 teaspoons
Oil - 2 teaspoon
cumin seeds - 1tsp
mustard seeds - 1/2tsp
Asafetida - a pinch
Turmeric powder - 1/2 teaspoon
Salt to taste


Procedure

Grind onion, tomato, garlic, grated coconut, red chili powder and sambar powder in mixer to a thin paste. Wash, peel and cut potatoes into small cubes. Heat oil in kadai and make tadka of mustard, cumin seeds, asafetida and turmeric powder. Add potatoes and avarekai and saute it for 2 minutes. Then and the grinded paste and mix it neatly. Now add 1 cup of water and salt. Cook it with lid on low flame till vegetables cook properly.

This recipe goes to Shama's Village Special Recipes

Chatney Pudi

As we all know Chutney pudi is south indian's famous side dish. It can be eaten with Idli, dosa or chapati. There are different methods for this chutney. Today I am giving the recipe which prepared in our house from many years.

Ingredients

Chana Dal - 1 cup
Black gram Dal - 1/2 cup
Peanuts - 1/4 Cup
Sesame Seeds - 1/4 Cup
Grated Dry Coconut - 1/4 Cup
Asafetida - 2 tea spoon
Curry Leaves - 7-8
Tamarind - 1 tea spoon
Jaggery - 1 tea spoon
Chili Powder - 1 Tea spoon
Salt as per taste


Procedure

Take a thick bottom Kadai. Heat the Kadai and on low flame roast chana dal, black gram dal, peanuts, Sesame seeds and dry coconut one by one for 1-2 minutes till it becomes slightly brown. Let it cool for some time. Mix all the given ingredients and grind it in the mixer to a powder. Chatni pudi is ready.
You can adjust the measurement of chili powder, tamarind and jaggery according to your taste. You can have this chutney with idli, Dosa , parotha, ……… with anything. I usually mix oil or curd in it while eating.

Mavinkai chutney

Another recipe of Raw mango. This is my Grandmother's recipe. I used to call her Awwa ( Mummy in kanada). She used to make this chutney very tasty. I regularly make this chutney in the mango season but her chutney's taste was awesome nobody can beat that…………



Ingredient

Grated raw mango - 1 Cup
Grated jaggery - 1 cup (
Grated coconut - 1/2 cup
Peanut powder - 1 tablespoon
Fenugreek seeds - 1 teaspoon
Red chili powder - 1 teaspoon
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Asafetida - 1/4 teaspoon
Turmeric powder -1/4 teaspoon
Salt as per taste


Procedure

Take little oil in kadai and fry fenugreek seeds till it gets brown. Now finely grind fenugreek seeds, grated raw mango, grated jaggery , grated coconut, peanut powder, chili powder and salt in mixer. Take this mixture in a bowl. Heat a small kadai and make a tadka of oil, mustard seeds, asafetida and turmeric powder. Let it get cool for some time and then pour it on the mixture. Mix well. sour and sweet raw mango chutney is ready. You can store this for 8-10 days in fridge. If you want to store it for long time then add dry coconut instead of fresh one. You can add one small chopped onion while grinding. Please try my Awwa's special chutney, it's very tasty……..


This is for WYF: Side dish event

Chitranna

Raw mango's season has already started. So I usually make this Karnatak special dish "Chitranna" on Ugadi. This is a variety of rice and can be made with Lime and in season with raw mango.

Ingredients
Cooked Rice - 2 Cups (preferred basmati)
Grated raw Mango - 3 table spoon
Roasted peanuts - 2 table spoon
Roasted gram dal - 2 table spoon
Green chilies (chopped) - 2-3
Grated fresh coconut - 1/4 cup
Chopped coriander leaves - 2 table spoon
Curry leaves - 5-6
Oil - 1 table spoon
Mustard seeds -1 tea spoon
Asafetida - 1 Pinch
Turmeric Powder - 1/2 tea spoon
Sugar - 1 tea spoon
Salt as per taste.


Procedure
Spread rice in a plate. Add salt, sugar, grated raw mango (you can substitute it with Lemon juice) and mix wel. Heat oil in Kadai, add mustard seeds, when it starts spluttering, add Asafetida , turmeric powder in it. Then add curry leaves, Green chilies, roasted peanuts, roasted gram dal and cook it for 1 minute. Let the tadaka get cool. Pour it on rice. Mix well with hands. Garnish it with coconut and coriander leaves. I love to eat it with curd.

Hesarubele Kosambari (Mung Dal Salad)

Whenever I attend a wedding or any small function in Bangalore where the meal served on a green banana leaf, the popular side dish is Hesarubele Kosambari that is Mung Dal Salad. Mung dal (green gram dal) is very easy to digest. This Kosambari is nutritious, It helps digestion and is good for constipation. You can have 1 bowl of this salad as your breakfast also.

Ingredients
Mung Dal - 1 cup
Grated Fresh coconut - 1/2 cup
Chopped green chilly - 1-2
Chopped coriander leaves - 2 tablespoon
Lemon juice - 2 teaspoon
Salt & sugar to taste
For tempering
Oil - 2 teaspoon
Mustard seeds (Rai) - 1 teaspoon
Asafetida (Hing) -1 pinch
Curry leaves - 2-3

Procedure

Soak the Mung dal for 3 to 4 hours. Drain the water with strainer. Take it in a bowl and add grated coconut, green chilly, coriander leaves, lemon juice, salt & sugar and mix wel. Heat the oil in small kadai add mustard seeds, when it splutter add curry leaves and asafetida. Pour this tadaka on the mixture and mix it. Salad is ready. You can add grated carrot, finely chopped cucumber or during mango season, add grated raw mangoes instead of lemon juice.

This is my entry for TONGUE TICKLER's FIC - January

&

Laksmi's SWC-Salads under 15 mins

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Srivalli's Legume love affair and to Susan’s event page.

Muddi Pallya/ Mudda bhaji

This recipe is from North-Karnataka, From my dad's place. As I told earlier my Baba is from Karnataka so, there are many recipes in my Kitchen that have the Kannadiga touch. There will be more 'khau' ( in kannada its called 'Tindi') from Karnataka in future.
This will be a thick bhaaji or sabji. That means in Kannada muddi and pallya means vegetable. Today I have made it with methi but you can make it with palak or combination of methi and palak. It goes very nicely with 'Bhakri'. Else you can eat it with 'Chapati' or rice.

Ingredient:

Methi (fenugreek leaves) - 1 bunch
Roasted Besan (gram flour) - 2 table spoon
Cooked toor daal - 1 Bowl
Red chilly Powder - 1 tea spoon
Ground nut - 1 table spoon
Garlic cloves chopped - 8-9
Red dry chilly - 3
Tamarind pulp - 2 tablespoon
Masala pudi (goda masala)- 1 tea spoon
Jaggery (gud) - 1 tablespoon (optional)
Mustard seeds (rai) - 1/2 tea spoon
Asafetida(hing) - a pinch
Turmeric powder - 1 teaspoon
Oil - 1 table spoon
Salt to taste


Procedure:

Wash neatly the green leaves and chop it . Now heat the kadai and put methi leaves into it. Sprinkle some water and keep lead on it. Let the leaves cook for 5 minutes. After methi cooked properly add cooked and mashed toor daal and roasted besan mix it properly to avoid lumps. Now add Turmeric powder, red chilly powder, masala pudi, salt,tamarind Pulp, jaggery (my aai, and aaji put jaggery for taste.) and 1 cup water. Mix it properly. Keep the lead and let it cook for 5-7 minutes.
Now for tempering/ tadka heat the oil in a small kadai , add mustard seeds, after they pop add chopped garlic when they turned golden add ground nuts, then add asafetida red dry chilies. Now immediately pour this on the methi mixture (In Marathi we call it as 'Charcharit fodni') and cover it with lead so that the aroma of tadka will remain intact. After 2 minutes mix it neatly. Serve hot with Bhakri.