Tomato chutney

Ingredients

3 ripe roma tomatoes, washed,and cut into pieces

1 tbsp Red chilli powder

a pinch Turmeric powder

Marble size jaggery

Salt to taste

Oil

Coriander chopped for garnishing

Vaggarane or Tadka

1/2 tbsp Mustard seeds

1/2 tbsp Jeera/Cumin seeds

1tsp urad dal

6 fresh Curry leaves

Pinch of Hing or Asofoetida

Method

Heat oil in a in kadai and add the ingredients listed under tadka When the curry leaves start to change color, add tomato pieces, salt, red chilli powder and turmeric powder. Cook and cover till tomato pieces are soft. I added water to get the medium liquid consistency which goes well with hot rice. Garnish with chopped coriander leaves. Instant tomato chutney is ready to serve with hot rice,chappati,dosa and Idli.

Methi Paratha

Ingredients

One small bunch of Methi leaves washed and chopped

Whole Wheat Flour 3 cups

Oil 2 tbsp

1tsp each Cumin and coriander powder

1tbsp Chilli Powder

2 tspTurmeric

1 tsp ginger paste

1tsp garlic paste (optional)

Salt to taste

Method

Clean, wash, and chop methi leaves. Mix together - methi leaves, wheat flour,, cumin powder,coriander powder, chilli powder,salt, turmeric,, ginger, and garlic paste. knead the dough with water. Once the dough is ready, coat it with one tsp of oil.

Take ping pong size dough and roll out lightly applying flour until the size become 8 inch in diameter. Don't make paratha very thin. Heat tava or pan on medium flame. Roast one side on the paratha until it gets a few brown spots, apply 1 tsp oil and turn it to the other side, and roast another side. Press down with the back of a spatula gently for even cooking on the edges. Remove from pan and apply little ghee . Serve methi paratha with raita or any pickles.

Muddi Palya

Ingredients

1 bunch Rajgiri leaves(Amaranthus leaves) 1/2 cup cooked dal 1 tbsp oil 1/2 tbsp turmeric powder salt to taste marble size jaggery 1tbsp tamarind paste 1tbsp red chilli powder vaggarane

Method

Wash amaranthus leaves and chop finely. Take kadai. Add oil and fry chopped amaranthus leaves for 2 minutes. Add cooked dal. Add salt,turmeric powder,jaggery, red chilli powder and tamarind paste. Cook for 10 minutes until mixtures becomes medium thick. Give vaagarane and close the lid. This muddi palys goes well with Jolad rotti ,chappati and hot rice.

Amaranthus stem raita(Rajgiri dantu raita)

Ingredients

4-6 Stems chopped into small pieces

yogurt 6tbsp

salt to taste

vaggarane

Method

Pressure cook rajgiri dantu for 1 whistle. Add yogurt and vaggarane or tadka. Add salt and mix well. Goes well with jolad roti,chapati and hot rice.

Banana pepper pakoda

Ingredients 4 banana pepper 1 pinch Ajwain -carom seeds 1 pinch baking soda or eno fruit salt 1 cup Besan - gram flour 1 tsp chilli powder 1 pinch cumin seeds

Salt to taste

Seasoning - Chaat masala , garam masala,dash of lemon juice and aijwan Method Mix all the above ingredients with water and make thick paste except banana peppers. Cut the banana peppers into half and remove the seeds. Dip banana pepper in the paste and deep fry in oil. Fry on medium heat. Remove from the oil once pakoda becomes golden colour. Make a slit in the fried pakoda and sprinkle chaat powder,lil gram masal,lemon juice and aijwan on all pakora.

Surali Vadi

I followed the http://www.showmethecurry.com/ website to make this Surali vadi. Its easy to make. It came out really good.

Methidhittu lemon saaru(methkootu saaru)

Ingredients

2 tbsp methidhittu

2 glass water

1/2 lemon juice

1tsp sugar

salt to taste

Pepper lil bit

cilantro for garnishing

Vaggarane

Method

Mix methidhittu with water. Add lemon juice,sugar and salt. Boil well for 5-8 minute. Add crushed pepper. Give vaggarane on top and garnish with cilantro. Close the lid. This goes well with hot rice.

Quinoa Soup

The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. I made this Quinoa soup which tasted excellent after eating all the time fried food on Thanksgiving holidays. Please follow the website www.showmethecurry.com to make this receipe.

Avalakki vaggarane

Ingredients

2 cup thin poha (avalakki)

putani(dahlia) 4-5 tbsp

Peanuts 4-5 tbsp

salt to taste

1/2 tsp sugar

Vaggarane

Method

Microwave poha for 30 secs for 4 times. Don't do it continously for 2 minutes as poha burns.

Make vaggarane in big vessel. Add putani and peanuts. Fry for 2 minutes. Then add turmeric and salt. Add poha and mix well. Add sugar and mix well again.

Mullangi Sambar

Ingredients

1 White Radish or small red raddish bunch

1Tomato

1/2 toor dhal

Tamarind – 1tbsp

1 tbsp Sambar powder

marble size jaggery

Turmeric powder

Salt to taste

For seasoning:

2 teaspoon oil

1/2 teaspoon mustard

A pinch of asafetida

Few curry leaves

2 tbsp coriander for garnishing

Method:

Wash toor dhal and add enough water along with a pinch of turmeric powder and pressure cook till 3 whistles. Soak tamarind in water and squeeze out the juice.Cut tomato into medium size pieces. Peel the skin from radish and cut it into thin round pieces. Boil radish,tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the radish is soft. Add tamarind juice and allow to boil. Mash the daal. Add mashed toor daal. Boil for 10 minutes. In a kadai put the oil and when it is hot add the mustard. When it pops up, add asafoetida, curry leaves and fry for a while. Add this to the sambar. Close the lid. Garnish with coriander. Serve with hot rice.

Mosaru Avvalakki( Yogurt poha)

Ingredients

1 Cups Thick Avalakki / Poha / Beaten Rice

1/2 Cup Curds/ Yoghurt

1/4 cup milk

1tbsp Coriander Leaves

Salt to taste

Vaggarane

Method

Wash Poha in strainer for 2-3 times. Leave for 5 minutes so becomes soft. Transfer poha in bowl. Add yogurt,milk and salt. If the yogurt is sour add 1 tsp sugar. Mix well. Give vaggarane on top. Granish with chopped coriander leaves. Enjoy!!!

Sabudana Khichidi

Ingredients

1 cup sabudana(sago)

1/2 tsp Sugar

2 Green Chillies chopped

5-6 tbsp crushed peanuts(coarse)

1 boiled & peeled potato

Oil 1 tbsp

1tsp cumin seeds

Few Coriander leaves for garnish

Method

Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs. Cut the potatoes into thin slices. Mix Sabudan with crushed groundnuts,sugar and salt and keep aside. Heat the oil in a kadai and add cumin seeds and green chillies . Add potatoes and stir well. Mix sabudana mixture and mix gently. If the mixture is too dry sprinkle 1 tbsp of milk and mix well. Close the lid and cook for 2-3 minutes. Garnish with chopped coriander.Serve hot.

Sabudana payas(Sago payasam)

Sabudana payasam is mainly eaten on Ekadashi fasting. It takes a short time to cook after soaking and tastes absolutely heaven.

Ingredients

4 tbsp sabudana (sago)

1 1/2 cup milk

4tbsp sugar

Big 3-4 cardmom (powdered)

Method

Wash sabodana for 2-3 times and drain all the water. Add 1 tbsp of water and soak for 2-3 hrs. Heat milk in a vessel. When milk is becomes warm add sago.On low heat cook stirring continuously as sabudana has a tendency to stick to the bottom of the pan. When the sabudana turns transparent, that means it is cooked. Add sugar and cook stirring for 2-3 minutes. Cook till you get the desired consistency of the kheer. Turn off the heat. Add cardmom powder. Serve hot or cold as dessert. You can always add dry fruits. I like to have it when the payas is hot. Its taste excellent. This can also be cooked in microwave.

Heerikai chutney(Ridgegourd chutney)

Ingredients

1 Long Ridge Gourds

2 Green Chillis (add more for more spicey taste)

1tbsp sesame seeds

1tbsp roasted peanuts

Salt to taste

marble size Tamarind

little jaggery 1tsp oil

Method

Peel the rough Ridge Gourd Skin and Cut both the ends. Dice the Ridge Gourd. Heat oil in kadai. Add diced ridgegourd,Green Chillies,sesame seeds, peanut, tamarind juice,jaggery and salt. On low heat cook for 20 minutes until ridgegourd becomes tender. Stir occasionally. Let it cool down. Grind to a smooth Paste. Season with Tadka or vaggarane. Serve this Chutney with chapati,roti, jolad rotti and hot rice.

Putani chutnipudi

Especially in North Karnataka, there are different types of chutneys served with meals. This is my husband's and daughter's favourite chutney pudi. It goes well with jolad rotti(jowar rotti), Sajji rotti, chapati and rice.

Ingredients

1 cup Putani(dahlia)

1/2 cup dry Coconut powder

Salt to taste

1tsp Cumin seeds / Jeera

2tsp of Asafoetida

2 tbsp red chilli powder

Method

Mix all the ingredients and put in a mixer and make it powder. Putani chutnipudi is ready.

Shenga hindi or chutney

Especially in North Karnataka, there are different types of chutneys served with meals. This chutney pudi is popular in khanavali. In khanavali it will be more spicey and garlicy. Garlic Shenga hindi is my favorite chutney pudi. It goes well with jolad rotti(jowar rotti), Sajji rotti, chapati and rice.

Ingredients

1 cup roasted Peanut

2tbsp Chilli powder

tamarind - 2 tbsp

Garlic - 4 to 6 big (optional)

Salt to taste

Hing pinch

Method

Mix all the ingredients and put in a mixer and make it coarse powder.Shengad pudi is ready.It goes well with all North Karnataka dishes.

Agasi Hindi(Agasi chatnipudi)

Agasi(flax seeds) is good source of fiber. Agasi pudi goes well with Jowar rotti, Sajji rotti and hot rice.

Ingredients

Agasi(flax seeds) - 1cup

Roasted peanuts 4tbsp

Chilli powder - 1 to 2 tbsp as per your taste

Tamarind - marble size

Garlic - 4 to 6 big one(optional)

Marble size jaggery

Salt to taste

Method

Roast flax seeds till aroma comes out. Let it cool. Mix all the ingredients and put in a mixie and make it to a powder. The powder is ready and you can store it for 15 days in a dry place.Enjoy with jowar rotti or chapattis. Even my daughter liked it. It has combination sweet and sour.

Goda Masala

Ingredients

5 Cardamom

1/2 inch stick Cinnamon

5 Cloves 2 Bay Leaf

1 tsp Oil

2 tsp White Sesame seeds

2 tsp Coriander seeds

4 tsp flaked Coconut

10 Black Pepper corns (Menasu)

5 Cassia Buds

Method

Remove the cardamom seeds from their husks. Saute the cinnamon, cloves, cardamom and bay leaves in the oil. Dry-Roast the rest of ingredients over a low heat until the coconut is dark brown. Cool and grind with sauted spices until fine. Store in an air tight container.

Kaal Bhat or masalay rice

Ingredients

1 cup Basmati rice

water

1/4 cup peas

1 potato dices into big pieces

1 carrot diced into small pieces

7-8 cashewnuts

10 curry leaves

2 tbsp Maharashtrian goda masala

1 teaspoon turmeric powder

1/2 teaspoon asafoetida

1 tsp red chilli powder

salt to taste

Marble size jaggery

2 tbsp ghee

chopped coriander leaves

fresh grated coconut for garnishing

Cinnamon sticks 1/2 inch

3-4 cloves

1-2 bay leaves

Method

Wash rice and drain. Keep aside for 10 minutes an hour.

Heat a Pressure cooker. Add 1tbsp oil. Add cumin, turmeric powder, hing, cinnamon, cashew nuts and curry leaves . Fry for 30 seconds.

Add potato cubes,carrots and peas. Fry for 1 minute. Next add the raw rice and keep stirring for some time on medium heat. Add water to cover the rice and vegetable mixture. Don't add more water. Add goda masala,salt, jaggery, red chilli powder and tbsp ghee on top. Cover the lid.

Pressure cook for 2 whistles and remove from the heat. Once the pressure is released granish with grated coconut and chopped coriander. Serve hot.

Sabudana vada(Sago Vada)

Ingredients

1/2 cups Sago (sabudana)

2 medium Potatoes, boiled and mashed

1 cup Roasted peanuts, coarsely ground

3 Green chillies, finely chopped

1tsp Cumin seed

2tbsp fresh coriander leaves finely chopped

Salt to taste

Oil to deep fry

Method

Soak the sabudana, in enough water to cover it, for about 4 hours. Drain off excess water. Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, and salt. Mix thoroughly. Take lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown. Drain excess oil on kitchen paper. Serve hot with chutney of your choice.

Green moong curry(Hesarbele palya)

Ingredients

1 cup Moong Dal

1 Onion diced into small piceces

3-4 garlic cloves

1tsp red chilli powder

sambar powder or Home made masal powder

marble size jaggery

salt to taste

Vaggarane

Method

Heat oil.  Pressure cook moon dal with salt for 3-4 whistles. Make vaggarane. Fry onion and garlic for 5 minutes. Add pressure cooked green moong dal i.e hesaru bele. Cook 2-3 minutes. Add sambar powder,jaggery,salt and red chilli powder. Mix well. Add little water. Cook for 10 minutes. Garnish with cilantro. Hesabele palya goes well with bhakari,chappati and rice.

Spinach Pakoda(palak bhaji)

Ingredients

6 tbsp besan flour

2 tbsp rice flour

salt to taste

1 tbsp red chilli powder

1tsp Aijwan

pinch of soda or Eno fruit salt

20 Spinach Leaves(I use baby spinach)

Oil to fry

Method

Mix all the above ingredients except spinach. Add water and mix well until there are no lumps. The consistency should be medium thick so the batter can coat to the spinach leaves. Heat oil in deep pan. Take spinach leaf  and dip in the battter until the leaf should be well coated with batter. Put it in hot oil. Fry for 2-3 minutes until it turns to golden red colour. Remove from the oil and put it on napkin so oil is absorbed. Serve with any chutney. Its very crispy and crunchy.

Shrikhand(Instant)

Ingredients

1 sourcream box

1/2 cup Sugar

Orange food colour(optional)

Nutmeg powder

Dry fruits

2-3 saffron threads(optional)

3-4 Cardmom powder

Method

Mix sour cream with sugar. It really depends how much sweet you want. Add orange colour 3-4 drops. Mix well. Add cardmom powder and chopped dry fruits. Garnish with dry fruits again. Keep in fridge for 1-2 hrs. Shrikand goes well with puri and chapati. Also served as dessert. Voila!!!

Shenga Holige

For Tulasi Maduve (marriage) I prepared Shenga holige. First time I tried this receipe. It came out really good. We celebrated Tulasi marriage very grandly.

Ragi Dosa

Ragi (fingermillet) is very high in protien and healthy. This time I prepared dosa with ragi flour.

Ingredients

1 cup urad dal

3 cup ragi flour

1tsp methi seeds(fenugreek seeds)

Oil

salt to taste

Method

Soak urad dal and methi seeds for 2 -3 hrs. Same time mix ragi flour with water. Grind urad dal to smooth paste. Add ground paste to ragi batter. Mix well. Add salt and allow it ferment for overnight or 4-6 hours. Heat tava.  Take a laddle full of batter and spread like paper dosa. Put oil on top and on side. Cook well. Serve with any chutney. I prepared coconut chutney with ragi dosa. It tasted excellent. My both daugthers liked it very much and of course hubby too.

Palade(Buttermilk Kade)

Ingredients 
1 tbsp channa dal(kadlebele) soak in water for 1 hour
1 cup yogurt
2 -3 inch ginger
2 cloves garlic(optional)
2 pieces of coconut(optional)
1 green chilli
pinch of hing
1tsp turmeric powder
1tsp cumin seeds
8-10 coriander seeds
1tsp oil to fry cucumber
20 pieces of thinly sliced cucmber
salt to taste
1 tsp sugar
Coriander for garnishing
Vaggarane

 Method

 Grind channa dal,ginger,chilli,garlic,coconut,cumin seeds,coriander seeds and yogurt for 2 minutes. Take 1 tsp oil in kadai and add thinly slice cucumber. Fry for 5 mins. Add grounded mixture. Add water whatever the consistency you want. Add turmeric powder and hing. Boil for 15 minutes on low flame. Add sugar and salt. Boil for 2-3 minutes. Give vaggarane and close the lid.  Garnis with coriander. In vaggarane skip curd chili. Enjoy with rice and rotis.

Kumbalkayi raita(Pumpkin raita)

Ingredients

1 small Pumpkin

1 cup yogurt or curd

1 tsp sugar

1tsp salt

1 curd chilli(Menthi mensinkayi)

Coriander for garnishing

Vaggarane

Method

Remove the thick skin of the pumpkin. Dice into cubes and microwave in little water for 10 minutes or pressure cook for 3 whistles. Pumpkin should be very soft. Mash the pumpkin. Mix with yougut or curd, salt and sugar. Mix well. Give tadka. Enjoy with rotis,chapati and any rice.

Moolangi Raita(Radish raita)

Ingredients

Grated Radish(Diakon) 1 cup

Yogurt or curd 1cup

Vaggarane

Coriander for garnishing(Optional)

Salt to taste

1tsp Sugar

Method

Mix grated radish with yogurt. Give tadka or vaggarane to raita. Add salt and sugar . Mix well. Granish with chopped cilantro. Enjoy with rotis. parathas, and any rice.

Vaggarane or tadka

Ingredients

2 tbsp Oil

Cumin seeds

Mustard seeds

Pinch of hing 1 curd chilli(methi mensinkayi)

Curry Leaves

Method

Heat oil in kadai. Add mustards seed. Once it splutters then add cumin seeds,hing,curry leaves and methi mensinkayi. Thats it.

Depending on the receipe add methi mensinkayi in tadka.

Chunamurri Susla(Toyasidda chunamuri)

Chunamuri susla is also one of the breakfast items. It is easy to make and tasty too. Chunamuri is also called as Mamra and murmura.

Ingredients

4 cups Chunamuri

1 green chilli

1 onion

1 potato

1 tomato(optional)
4 tbsp Peanuts

curry leaves

2 tbsp oil

1tsp mustard seeds

1tsp Cumin seeds

2tsp turmeric powder

Coriander for Garnishing

1 tbsp lemon Juice

Salt to taste

Method

Heat kadai, add oil. Once the oil is hot add mustard seeds, cumin seed, turmeric powder, curry leaves. Add peanuts and fry for 2mins. Add green chillies,chopped onion and salt .Fry for 5 mins. Add chopped potato piceces and tomato fry for 10 mins until potato becomes soft. Take mamra in colander and wash 2-3 times in water. Wait for 5mins until mamra gets soft. Then add mamra to the pan and mix well. Add lemon juice and mix well again. Granish with coriander. You can always add freshly grated coconut. Enjoy with pickles and papad.

Totally North Indian Dinner

 I craved for North Indian Dishes for dinner. So I made Mushroom masala, Boondi raita, Jeera rice,Roti,onion slices,chillies and lemon wedge.

Plantain Palya (Plantain curry)

Raw Plantain is famous in South India. It is used for curries and famous banana chips. I never tried this plantain for making curries or palya. Again this is given by my Amma(mom). Tastes excellent with rotis and rice.

Ingredients

1 Raw plantain

1/2 cup grated or frozen shredded coconut

1 green chilli(Cut into pieces)

1tbsp oil

1tsp cumin seeds

1tsp mustard seed

1tbsp lemon juice

1tsp sugar

curry leaves

Pinch of  Hing

Coriander for garnishing

Salt to taste

Method

Scrape the banana and dice into cubes. Put oil in pan and add cumin seeds,mustard, turmeric,hing,curry leaves and green chillies. when mustard splutters and diced plantain cubes. Add 2-4 tbsp water and salt Stir all together  and cover the lid for 5-6 mins on medium flame. Check in between and stir again. Try cutting plantain with knife or spoon to check the plantain is cooked or not. Don't overcook. Add grated coconut, sugar and squeez lemon juice on top. Mix well. Garnish with chopped coriander. Oh my gosh it tasted so excellent. Again credit goes to my mom.

Tip - I was not having grated coconut or frozen small. So I took the pieces of fresh coconut and I grinded in Indian grinder.

Dappa Avalakki Payas(Thick poha payasam)

I was bored making vermicilli payasam for all the occasion. My mom gave me this delicious receipe. It tastes like basundi. I don't have words to explain how tasty it was and tons of thanks to my mom.

Ingredients

3-4 Tbsp  thick poha

1tbsp ghee

Dry fruits

3 cups milk( You can use always use half milk and half and half milk)

3-4 tbsp sugar(More sugar can be added for more sweetness)

2-3 cardmom powder

Method

Put ghee in kadai. Fry poha until it turns little golden brown. Add milk to the poha and boil for 20mins on medium flame until the poha breaks into small pieces. Add sugar and boil again for 10 mins until it becomes medium thick. Take another small kadai add ghee. Add crushed or small pieces of dry  fruits and cardmom powder to the boiling payasam. If the payasam is too thick add more milk.

It was sooooooo good and delicious my family enjoyed it. This will be my all time desert for all the occasions. Please try it and let me know.

Enjoy the hot Dappa Avalakki Payasam!!!!!!

Award

Thanks for passing me this award Rashmi!!!!!

Talipettu(Dudhi Tallipettu)

Talipettu is very famous in North karntaka. Its very simple to make and tasty also. I added grated sorekayi(dudhi) and onion. It tasted great.

Ingredients

2 cups Jowar flour

1/2 cup grated sorekayi(Dudhi)

1/2 cup onion ( diced into small pices)

1tbsp red chilli powder

1tbsp cumin seed

coriander finely chopped

salt to taste

Method

Mix all the above ingredients.   As sorekayi leaves water add water carefully to knead the dough slowly. The dough should be stiff like chapati dough. 

Take a wide pan,put little oil and take a ball sized dough. Pat or press the dough using hand from center to make it as thin as possible. Apply little oil on top and keep pan on medium flame. Close the lid. keep checking in between. Usually it takes 15 mins to cook. Enjoy talipettu with yogurt,chatnipudi or butter. It tastes yummm....

Sorekayi kootu(Dodhi Curry)

 My sister Asha always makes Sorekayi kootu. She gave me this wonderful receipe. Kootu can be prepared with different vegetables. But sorekayi is main vegetable for kootu receipe.Today I prepared this sorekai kootu. In my hometown we never used this vegetable. This is the first time I am using this vegetable to make Kootu. My hubby loved  it.

Ingredients

1/2 Sorekayi(dodhi)

5-6 tbsp frozen or fresh coconut

2 tbsp coriander seeds

1 tbsp jeera

1-2 green chilli(add more for spicy taste)

Coriander(optional)

1 tbsp oil

5-6 curry leaves

Pinch of hing

salt

Method

Grind coconut,coriander seed, cumin seed and cilantro add little water to fine paste with little water. Put oil in kadai. Add turmeric,hing.curry leaves, and salt.  Add grounded masala paste in the oil and boil for 5 mins. Peel the sorekayi and cut into cubes. Boil for 5 mins in lilttle hot water until half cooked. Then add the half cooked dodhi to boiling mixture. Don't add water as sorekai leaves water. Boil for 10-15 mins on medium flame. Don't overcook.  I added coriander so the colour of my kootu is green. Enjoy with chappati or rice.

Godda Saaru

Godda saaru goes well with Huggi. Ingredients 2 tbsp Coriander seeds 1 tbsp Cumin seeds 4-6 tbsp dry coconut powder(I used fresh chopped coconut) 2 Dry red chillies 1/2tbsp tamarind juice marble size jaggery Method Put 1tbsp oil in Kadai and add cumin seeds, coriander seed ,coconut powder and red chilli. Fry for 2-3 minutes until it turns to golden brown. Cool down the mixture for 5-10 minutes and Grind it to fine powder. Mix powder with water. Boil the mixture. Add tamarind juice, Jaggery and salt to taste. Boil well for 5 - 8 minutes. Add vaggarane on top. Skip methi menisinkayi. This saaru should be watery. Adjust the ingredients accordingly.

Brown Rice Huggi

I prepared Huggi and Godda saaru. This receipe is given by my friend Meghana as her mom is visiting here she prepared huggi using brown rice. I tried this receipe it came out excellent. Its healthy as it is prepared with brown rice and Moong daal instead of white rice. Brown rice excellent source of fiber and very chewy. Godda saar is good for indigestion,feels refreshing and goes well with Huggi.

Ingredients

1 cup brown rice( soak for atleast 3 hours in hot water as it takes time to cook)

1/2 cup yellow moong daal (Soak for 45 mins)

2 tbsp Coriander seeds

1 tbsp Cumin seeds

4-6 tbsp dry coconut powder(I used fresh chopped coconut)

2 Dry red chillies

1-2 tsp turmeric powder

1-2 bay leaves

Water

Cashew Nuts (Optional)

Cilantro

2 -3 tbsp oil

1 tbsp Ghee(optional)

Salt to taste

Method

Put 1tbsp oil in Kadai and add cumin seeds, coriander seed ,coconut powder and red chilli. Fry for 2-3 minutes until it turns to golden brown. Cool down the mixture for 5-10 minutes and Grind it to fine powder.In pressure cooker put oil. Once the oil is hot add bay leaf, ground powder,and turmeric powder. Add soaked rice and daal(remove water from rice and daal) and fry for 5 mins. Put

5 cups of water,salt and cahewnuts. Cover the lid and pressure cook for 4-5 whistles. Once the pressure is gone add ghee on top and garnish with cilantro. Have hot huggi with happala(papad) and pickels.

Potato Khees(Batata Kis)

Today is Kartik Ekadashi. So I am fasting today. Suddenly I remembered to make this potato khees which can eaten on fasting days. This is Maharashtrain dish. Enjoy!!

Ingredients

2 Medium sized potato
2 Green Chilies
1 tbsp ghee
1tsp Cumin seeds
¼ Cup Roasted Peanut Powder
Salt to taste
½ Tsp Sugar(optional)
1 Tsp Lemon Juice(optional)
2 Tbsp Cilantro for Garnishing

Method

1) Wash and peel potatoes. Grate the potatoes and put immediately into cold water.
2) In a wok, heat 1 tbsp Ghee. Add ½ tsp Cumin seeds and Chopped green Chilies.
3) Remove all the water from grated potatoes by squeezing it by hands and add it to the wok. Stir fry on medium heat. Cover the wok and let the potato cook. After 3-4 minutes add roasted peanuts powder. Stir in between.
4) Add salt and sugar. Don’t add water; let the potato cook on the steam.
5) Once potatoes are done, the dish is ready for serving. Sprinkle cilantro, add lemon juice. Serve with Sweet Lime Pickle.

Chapatti Murud Undi(Maledi)

Yesterday I have some leftover chappati's. My mom used to make this tasty laddu. Here is the easy receipe and healthy also.

Ingredients

3-4 Chapatti(fresh one or leftover)
4 Tbsp jaggery grated or mashed
3-4 Cardmom
1 Tbsp ghee
Dry fruits(optional)

Method

Grind chapatti and cardmom finely in grinder or break chapatti into small pieces.

Heat ghee and add jaggery until it melts. Mash the jaggery with back of the spoon with little pressure. Make sure jaggery melted(not overheated) and add grinded chapatti mixture. Mix well. You can always add dry fruits.Once the mixture cools down make small laddu's. Decorate with almond or any dry fruits.

ರಂಜಕ(Red chilli Chutney)

 Its been long time i have eaten Ranjaka. Usually I get ranjaka from India. But somehow I forgot to get it this time. I grew up in Bijapur and i miss ranjaka everyday. Its spicy and sour. I was talking to my mom about ranjaka. Then she gave me this receipe which is very easy to make. Ranjak is especially north karnatak chutney which is made up of Byadgi menasinkai which is bright red in color and less spicy. In my house we eat ranjaka with Bhakari(jolad rotti), hot chapati,hachidd avalakki,idli,dosa etc.



Ingredients Big dry red chilli(especially Byadgi menasinkai)
1 tsp methi seeds 1 tsp asafoetida(Hing)
1 tbsp oil 2-3 garlic pods(optional)

Tamarind Juice
Jaggery to taste
Salt to taste

Method Take kadai, add oil and put all the ingredient in the list. Fry for 2 -3 minutes until chilli colr changes to brownish red. Add water just to cover the red chillies. Leave for 15-20 mins so chillies will become soft. Grind it to paste and add lemon juice. Grind again. Remove the paste to bowl and add tadaka or Vaggarane. Yummy it tastes so good. Store in air tight container for week. Add some more lemon juice before serving.It goes well with Chapati,dosa and jolad rotti.

Adai(yadnee)

After long time I made Adai for Dinner. Adai is a crispy South Indian recipe. Adai is packed with protein and makes an excellent snack, school-lunch and an equally good as it has all dals.

Ingredients:
• 1 Cup Channa Dal
• 1 Cup Tuvar Dal
• 1 Cup Urad Dal
• 1 Cup Moong Dal
• 1 Cup Rice
• ½ Cup Grated Coconut(Optional)
• 2 Green Chilies (add more if you want more spicy)
• 1" Ginger(add more if you want more gingery taste)
• Salt to Taste
• ½ Cup Chopped Coriander
• 8 Curry Leaves(optional)
• Oil Method:
 • Soak dals and rice together for 2 hours.
• Grind rice,dals,chilles,curry leaves,coconut,Cilantro,salt and ginger together.
• Heat griddle and pour some batter and spread in a circular motion.
• Spread one spoon of oil around the dosa and cook both sides.

Serve with Coconut chutney and Sambar.

For a change I served with Rasam.

I made Adai medium thick and very thin like paper dosa.

My daughter liked it so much she wanted one adai with tomato on the top like uttapam and she asked again for the school lunch.