Sunday, December 30, 2012

Cauli Flower Parota

Cauliflower Parota is easy to prepare and you can have them any time of the day.
Things Needed :
Wheat flour : 2 cups.
Cauli flower : 1 ( Medium sized).
Chilly powder : 1/2 Tea spoon.
Jeera : 1  Tea spoon.
Coriander Leaves :2  Table spoon.
Oil : 4 to 6 Table spoons.
Salt : to taste.
Garam Masala : 1/2 Tea spoon.
Method :
Mix little salt, 1 table spoon of oil and wheat flower with required water and prepare chapati dough and keep it aside.
Wash cauli flower and soak in warm water for 10 minutes.  After that wash the cauliflower with plain water nicely and cut it into small pieces.and boil it till its soft. ( 10 minutes ). Leave it for cooling.
Now keep  a pan on the fire  heat.  Add 1 tea spoon of oil , add jeera .Let it fry for 10 seconds. Now add cooked cauli flower and fry them nicely in that oil.  Add required salt, red chilly powder, garam, masala powder and a pinch of turmeric powder. Fry nicely on low flame. Add thinly cut coriander leaves to it . Remove from the pan. Leave it for cooling.
Now smash the cauliflower mixture nicely.  Prepare small balls out of chapati dough. Take a  ball of  chapati dough and spread it little on your palm.  Place a table spoon of cauliflower mixture and cover that fully and roll it on flat surface and flatten the dough as parotas.
 Now keep a tava on the fire and heat and  cook this parota ,  using 1 tea spoon of oil on both sides till its brown on both sides. Repeat the same for the remaining.
Serve this Cauliflower Parota with  curd or  Onion  raitha.
Note : No need to add  lots of oil. to prepare chapati dough.  Can use hot water to prepare chapati dough to avoid oil.  Boiling cauliflower before frying also will help you to reduce the oil consumption .  Can use 1/2 spoon of oil on both sides to cook the Parota.
6 to 8 Parotas can be prepared.

Onion Raitha : Cut 2 onions, 1 green chilly and 2 table spoons of coriander leaves  into very small pieces. Put this onion mixture into 1 cup of curd ( Yogurt). Add little salt to it. Onion Raita is ready to serve.

Friday, December 28, 2012

Sorekai Kai Huli . (Bottle Gourd- coconut Curry )

Sorekai  or  Bottle gourd  Huli or curry  can be eaten with Rice , chapatis . pooris , Idlis or Dosas.

Things Needed :
Sorekai : 2 to 3 cups.
Fresh coconut : 1 cup. (grated).
Rasam or Sambar Powder : 2 Tea spoon.
Tamarind Pulp:  1 Table spoon.
Turmeric powder : a pinch.
Ghee : 1 Tea spoon.
Curry leaves : 6 to 8
Salt : to taste
Method :
Wash and remove the outer skin of  sorekai  and cut it into small pieces. ( 1/2 of the medium sized sorekai will do).  Cook it with one cup of water till its soft.  Grate coconut and grind it with Rasam powder with little water. Soak small ball size of tamarind in hot water and squeeze out the pulp and add it to the boiled Sorekai. Cook for 2 minutes. Add salt and ground coconut mixture to the curry. Mix nicely and boil for 3 to 4 minutes. Add curry leaves and a spoon of ghee to the curry and serve with  rice or chapatis or Idlis.

Note:   You can add tomatoes and reduce the quantity of tamarind pulp. You can also add spurt mustard to the curry to make it more tasty.  Can add potatoes with sorekai, but curry taste different. Sorekai must cook till soft . Roast 2 tea spoons of  coriander seeds, 1/4 spoon of methi , 1/2 spoon of jeera and 5 to 6 red chillies  and dry grind to prepare Rasam powder. Add a pinch of  ingh while roasting . Do not boil the curry so much. 4 to 5 minutes after mixing the coconut mixture to the curry.

3 to 4 servings. 

Capsicum Fry

Capsicum fry is a dry curry and can be eaten with Rice, Chapatis or pooris and even with Buns and Bread too. Can be used as side dish along with main dish also.
Things Needed :
Capsicum : 2 ( big sized).
Red chilly powder : 1/2 spoon.
Green chilly : 1
Curry leaves : 4 to 6
Coriander leaves : 1 Table spoon.
Oil : 1 Table spoon.
Mustard seeds : 1/2 Tea spoon.
Urd Daal : 1/2 Tea spoon.
Jeera : 1/4 Tea spoon.
Methi seeds : 6 to 8 seeds.
Salt : to taste.
Turmeric : a pinch.
Ingh : a pinch.
Method :
Wash and cut capsicum  into small pieces. Cut green chillies, coriander leaves and curry leaves.
Keep a pan on the fire. Put oil and heat. Put mustard seeds and urd daal. Let it spurt. Put jeera and methi seeds. Put curry leaves and green chillies, and ingh  and fry for 1 second. Put cut capsicum and fry it nicely on low flame until its soft. add salt and red chilly powder and fry nicely for 2 to 3 minutes and remove from the pan. Add coriander leaves and serve hot Capsicum fry with chapatis or Hot rice.
Note : Must be fried on low flame. Fry till its soft. No need to add water. Can also use sambar powder or Rasam powder along with red chilly powder.( just a 1/2 spoon will do). Can add boiled potatoes also while frying done.
2 serves.

Thursday, December 27, 2012


Cauliflower palya is a dry curry. It can be served as one of the side dish along with other dishes. Cauliflower is used in many types of curries, manchuris, dry curry, pakoda, parota etc etc.

I have used cauliflower, spice powder and some simple spices.
Let us see some benefits of eating " Cauliflower " in our diet.
Cauliflower belongs to the Brassicaceae family and broccoli, Kale and Cabbage also included in the same group. Cauliflower helps to reduce the risk of heart and brain disorders, It helps to give a relief from indigestion. It boost eye health and maintain the hormone balance. Detoxify our body and aids in weight loss. It helps to keep away us from harmful effects of ultraviolet radiation and diabetes. It is filled with antioxidant properties and helps in strengthening the immune system. It helps to balance cholesterol level in our body. Cauliflower is an excellent source of vitamins like, Vitamin C,folate, Vitamin K and E, Vitamin B6, Vitamin B1, B2, B3. Cauliflower contain minerals like, calcium, magnesium, phosphorus, potassium and low amount of unsaturated fat. It does contain omega -3 fatty acids. It has good dietary fiber in it.
Let us see the recipe now "

Things Needed : 

To cook :
Cauliflower : 2 cups. ( 1 medium size cauliflower).
To season : 
Oil : 2 Tablespoons.
Curry leaves : 2 Tablespoons.( cut into small pieces).
Jeera : 1 Teaspoon.
Mustard seeds : 1/2 Teaspoon.
Urd daal: 1/2 Tea spoon.
To Add :
Green chilly : 1
Vanghi baat  powder: 2 Teaspoons.
Salt : to taste.
Turmeric Powder: a pinch.
Coriander leaves: 2 Table spoons.( cut into small pieces).
Coconut : (Optional). : 1 Table spoon. ( grated).

Method :

1.Wash and soak cauliflower in water for at least 30 minutes.
2. Wash it again and put it in salt water. Let the water be hot/warm. Add 2 teaspoons of salt  to water.
3.Soak  cauliflower in it for at elast 10 minutes. Cut it into small pieces. (like flower bud).

4. Grate coconut and keep it aside. Wash green chilly , curry leaves and coriander leaves. Slit green chilly.
5. Keep a pan and heat. Add oil, mustard seeds, urid dal and fy till mustard seeds splutter.
6. Add curry leaves and cut green chilly. Add cauliflower and fry for 2 minutes.
7. Add very little water and cook on low flame till it turn slightly soft. ( Do not over cook).
8.Add salt, turmeric powder and mix it well. Let all the moisture disappear.
9. Add  vanghi baath powder and mix it nicely. Let it be on low flame.
10. Add a teaspoon of oil on the top. Do not mix it as soon as you put the oil.
11. Add grated coconut and mix the whole ingredients slowly. Add cut coriander leaves.
12. Shift the curry to a serving dish and serve as you want to be.

Note : 

Add water if only required. Cauliflower turns soft very quickly. Just frying on the low flame helps the vegetable to be soft. Do not over cook cauliflower. It turns as messy and does not taste good. Adding any spice is your choice. I have added vanghi baat powder and it really taste good. Adding onions or garlic is optional. ( I have not added).
Time : 15 minutes.
Serves : 2 to 3
Style : Karnataka. 

Vanghi baat powder :
 Dry roast channa dal, urid dal, (each 1 teaspoon), coriander seeds (2 teaspoons), and 2 to 3 cloves. Dry roast 5 to 6 red chilly ( Byadagi chilly ). Dry grind when it cools down. Add ingh and curry leaves while frying.

Monday, November 26, 2012

Dry Dates - Nuts - Honey Laddus.

Dates and Nuts Laddus are very nutritious and has no sugar added and YOU can munch them
I have tried these laddu with nuts and dry  dates.(Uttutte as we say). Added Honey to bind all the ingredients well. You can munch these laddus any time of the day. Try and enjoy. These Laddus are good for kids and the elders .

Let us see the recipe now.

Things Needed :

Dates.Uttutte  : 1 cup.
Almonds : 1 Cup
Raisins : 1/2 Cut
Cashew Nuts : 1/2 Cup
Honey : 2 to 3  Tablespoons


1.Roast Almonds and cashews separately for 2 to 3 minutes and dry grind them for few seconds.
2. Cut dry dates into small pieces and dry grind it. (into powder consistency.
3. Now mix dates and nuts along with raisins nicely in a big bowl.

4. You need to kneed them thoroughly. Now add honey and mix well
5.Take a handful of  this mixture and prepare laddu.
6. Repeat the same with the rest of the mixture.
7. Serve " Dry Dates and Nuts - Honey Laddu at any time of the day.

Note :
Do not add any ghee while dry roasting. Cut the dry dates before dry grind. (It is bit hard to grind the whole dry dates). Adding more/less honey is optional. No need to add any sugar or jaggery to the laddu. No need to dry roast dry dates.
Time : 20 Minutes.
15 Laddus can be prepared.

Wednesday, November 14, 2012

Easy Tasty Rava Laadu..

Rava Laadu or laddus are sweet item and prepared with using Rava ( Samolina),  ghee , sugar. Laddu  can be eaten at any time of the day...This particular recipe of laddu preparation is very easy but remember can not store them for a long period.

Things needed:
Rava ( medium size) : 2 cups.
Sugar : 1  1/2/cups.
Cardamom : 4 to 6 .
Ghee  : 3/4 cup.
Dry fruits : 3 table spoons(raisins, cashews).
Milk : 1/4  cup.
Coconut : 1/2 cup.

Grate coconut and keep it aside. Powder sugar and cardamom together in a dry grinder.
Keep a pan on the fire and put one spoon of ghee and fry dry fruits until they are brown. Now add  rava  and  2 table spoons of ghee to it  and fry  until  raw smell disappear  from rava. Fry  on low flame so that it does not get burnt. Put off the fire and mix powdered sugar to the roasted rava.  Add grated coconut and Mix well.  Add the rest of the ghee to the mixture and mix thoroughly. Now divide the mixture in to small quantities.  Mix the mixture with a spoonful of milk and  take a handful of mixture, prepare laddus. Repeat the same  for the rest of the mixture and prepare Laddus.
Note : Rava should be fried on low flame . Ghee should be melted before using .  Use the hot milk . You can not store them for a long time.
15 Laddus can be prepared. ( small size)

Tuesday, October 2, 2012

Moong Daal Laddu

Moong Daal is a healthy pulse and  full of protein. Laddus are sweet dish and its healthy too. You can munch them any time of the day. Moong dal laddus are easy to prepare and you can munch them at any time of the day. This is one of the traditional dish and prepared during Gokulastami.

Moong dal said to be the best dal one should eat especially the vegetarians. It is rich in minerals and vitamins. Though it contain carbohydrates, it helps to boost energy. It is good for people who wants to reduce their weight.
Moong dal laddu is an easy sweet dish and anybody can prepare this laddu. (Thats saying easy to prepare).

Things Needed :

Moong daal: 1 cup.
Coconut : 1 cup.
Jaggery : 3/4 cup.
Cardamom: 4 to 6 .
Cashew Nuts:  1 Table spoons.
Ghee : 2 Table spoons.
Sesame seeds : 3 to 4 Tablespoons
Water : 1/4 cup

Method : 

1. Roast Sesame seeds till they pop. Keep it aside.
2. Roast Moong dal nicely till the raw smell disappear.
3. Grate coconut and keep it aside.
4. Fry cashew nuts with a spoon of ghee.
4. Dry grind sesame seeds and roasted moong dal. Dry grind coconut and cardamom.
Remove from the mixi jar and keep it in a plate.
5. Keep a pan on the fire. Put jaggery and water. Let it completely melt in water. Now drain the jaggery with a siever and use clean jaggery content.
6. Keep a pan on the fire and put jaggery content in it. Let it get string consistency.
7. Add dry ground ingredients one by one and mix it well. Add fried cashew nuts.
8. Once it is mixed well put off the fire and put the ingredients  to a bowl.
9 Add ghee and mix it well. Take a handful of the ingredients and prepare laddu.
10. Laddus should be prepared when the mixture is hot.
11. If you are not able to prepare laddu , sprinkle little hot milk or some more ghee. It becomes easy to prepare laddu.
12. Keep it in a airtight glass or box and use whenever you want it.

Note : 

Fry the ingredients on low flame. If it does not fry nicely the laddu does not taste good. Use of more ghee adds to the taste. But it is not that good to eat that much ghee at a  time.
Use of sugar instead of jaggey is optional.  Use of jaggery is healthy.
Time : 15 minutess
Serves : 20 Small laddus can be prepared.

Monday, September 10, 2012

Sweet - Wheat Dosa..

Sweet  - Wheat Dosa is a simple dish..We can have this Sweet wheat dosa for breakfast/snack. It is simple and quick dosa which is prepared with simple ingredients which are at home.

I have used wheat flour, medium size rava/semolina, jaggery, coconut and banana. It is nice to have with ghee. Kids or any age group will surely love to have this dosa I am sure.
Let us see some benefits of eating jaggery in our diet.
Jaggery is filled minerals and vitamins. It helps to boost immunity and keeps the body warm. helps in treating cold and cough. It helps to prevent constipation and detoxes liver. It is a good blood purifier and helps to increase the count of haemoglobin in the blood. It is rich in antioxidants. It cleanses our body and prevents anemia. It is a good source of energy.
Let us see the recipe now :
Things needed :
Wheat flour : 1 Cups.
Rava ( Sooji  or Samolina): 2 Tablespoons.
Water : 2 cups
Jaggery:  3 Tablespoons.
Coconut : Grated : 2 Tablespoons.
Banana : 1 ( Medium sized and riped).
Ghee or Oil : 2 Tablespoons.
Salt : a pinch

Method : 

1. Mix wheat flour , Samolina , salt and banana nicely . Grate coconut and keep it aside.
2. Add required water , powdered jaggey, grated coconut and mix it nicely and prepare dough. (Dosa consistency)

3. Keep a pan on the fire and heat. Sprinkle very little oil on the tava and clean it with a kitchen tissue.
4. Take a ladle of what dosa dough and spread it nicely on the tava. ( Let the flame be very low while spreading the dough).
5. Add little oil on the top, cover and cook for 2 minutes. ( Low and medium flame).
6. Turn the other side and cook for one minute.

7. Hot sweet dosa is ready to serve now.
8. Serve it with a teaspoon of ghee. Prepare remaining dosas with remaining dough.

Note : 

Normally it is eaten with ghee. Side dishes are optional. You can add  little milk while preparing dough. Add ing more / less jaggery is optional. Ghee used dosas are taste good. Ripe bananas give the best result. If you allow the oil to stay on the tava, dosa may not be spread  well. So better to clean the tava with a kitchen tissue and then spread the dough on low flame. Once the spread is done increase the flame to medium. Put some oil on the top and then cook to get tasty dosa.

Time : 20 minutes.
Serves 2.

Thursday, September 6, 2012

Ridge Gourd Jeera Huli...

Ridge Gourd ( Heere kai in kannada) is rich in fibre and can make different kind of curries using this vegetable. Good for all age group people too.   Ridge gourd jeera Huli  is a curry and you can have chapati, poori, rice or even idli or dosa with this curry.

Ingredients :
Ridge gourd : 2 .
Green chilly : 2 to3
Ginger : 1 Table spoon.( grated).
Coconut : 1/2 cup.
Jeera : 1/2 Tea spoon.
Salt: To taste.
Mustard seeds : 1/4 spoon.
Urd daal: 1/4 spoon.
Curry leaves : 6 to 8
Coriander leaves: 1 Table spoon. ( cut leaves).
Methi seeds: 6 to 8.
Turmeric powder:  a pinch.
Oil.  1 Table spoon.
Water : Required( 1 cup).

Method :
Wash and remove the skin ( outer layer) of Ridge gourd and cut it into small pieces. Keep it aside.Wash and cut coriander leaves and grate ginger. Cut green chillies.
Grind coconut, ginger and jeera together adding little water to it. Grind nicely till paste and remove from the jar. Keep a big pan on the fire. Put oil and heat. Put mustard seeds and urd daal and methi seeds.  Let the mustard seeds spurt. Add curry leaves and cut green chillies and add cut ridge gourd pieces. Add turmeric  Fry for 1 minute. Add water and cook 6 to 8 minutes. Add ground mixture and salt to it, and  cook for 3 to 4 minutes.  Remove from the pan and add cut coriander leaves . Serve ridge gourd curry with  hot rice and chapatis.
Note: Must cook ridge gourd till soft. You can add cooked moong daal to the curry to make it thick. ( Boil 2 table spoons of moong daal and add it to the curry). Can add carrots along with ridge gourd while cooking .
Can add 1 table spoon of  ghee to make it more tasty.
Serves 3.

Thursday, August 23, 2012

Dideer Rava Idli

Dhideer means fast ...Rava idlies can be prepared immediately and its healthy too.We can have Rava idilies for breakfast, in the evenings or for dinner ..

Ingredients :
Medium size Rava ( Samolina): 2 cups.
Curd ( Yogurt) 1 Cup.
Green chilly : 2 ( small);
Coriander leaves : 3 Table spoons.
Oil : 1 Tea spoon.
Mustard seeds : 1/2 Tea spoon
Urd Dall: 1/2 Tea spoon.
Salt : to taste.
Cooking Soda : 1/4 Tea spoon.
Water : 1 Cup.
Curry Leaves: One handful.

Method : Cut coriander leaves, curry leaves and green chillies in to small pieces. Keep it aside.
Now Keep a pan on the fire and heat. Put 1/2 Tea spoon of oil. Put mustard seeds, urd daal and let it spurt. Add curry leaves and Rava . Roast them for  5to 6 minutes. Put off the gas and let the mixture cool.
Now take a bowl. Add curd, salt and little water. Mix thoroughly . Add cooled roasted rava and mix well. Add water if necessary. Leave it for 5 to 10 minutes. Now apply oil for the idli plates and keep idli cooker on the stove. Put required water to the cooker.

Now add cooking soda and coriander leaves to the rava curd mixture and mix well. Take a spoonful of the mixture and put it in the  idli plates. Arrange these plates and keep it Idli cooker , cover the lid and cook for                10 minutes. Remove Ready Idlies from the plate and serve Hot Rava Idlies with coconut chutney , Pickle , Chutney pudi or Vegetable Sambaar. Do not forget to add a spoonful of ghee or butter on the top of Hot Rava idlies.

Note: Roast rava until raw smell disappear. ( Roast on low flame). Can add cashew nuts while roasting. Can also add vegetables , like grated carrots, Peas or capsicum while mixing and can prepare Vegetable Rava idlies.
Serves 2 to 3

Tuesday, August 14, 2012

Ridge Gourd Spicy Dosa..

Ridge gourd is full of fiber content vegetable. Using this particular vegetable in your daily diet will help to avoid constipation. Ridge gourd Dosa is easy to prepare and good to eat for breakfast or as evening snack.
Here I am going to use only the outer layer of Ridge gourd. We can also prepare chutney with the skin of Ridge gourd.
Things Needed:
Ridge gourd skin :  1 cup.
Urd daal : 2 Tea spoons.
Red chillies: 4 to 6
Tamarind pulp: 2 Table spoons.
Coriander seeds: 1 tea spoon.
Salt : to taste.
Coconut: 2 Table spoons.
Rava ( Samolina ) : 1 cup.
Wheat flour: 1cup.
Maida ( All purpose flour). : 1/2 cup.
Water: 2 cups.
Curry leaves : 8 to 10
Ingh : a pinch
Oil: 4 to 6 Table spoons.
Method : Wash and feel off the edges of ridge gourd. Now wash again and wipe out the water. Remove the outer layer of ridge gourd  and keep it aside. Now add salt. coriander seeds and  tamarind pulp to and little water to the ridge gourd skin and cook all together in a pressure cooker for 8 to 10 minutes.
Roast  Urd daal  till brown, add ingh, red chilies and curry leaves and roast . Add coconut to this mixture . Leave it for cooling.
Now add cooked  ridge gourd mixture and the coconut mixture in the mixi jar and grind nicely. No need to add much water to grind this mixture. pour this spicy chutney in a big bowl. Now add samolina( medium sized) , wheat flour and maida  with coconut ground masala nicely adding required water. ( The batter consistency should be like neer dosa batter).
keep a dosa pan and heat it. Pour a spoonful of dosa batter and spread it. Sprinkle a spoon of oil on the top and cook till its brown. Turn the other side of dosa and cook for 10 seconds and remove from the pan and serve with Honey or jaggery.  Repeat the same procedure to prepare dosa with remaining batter.
Note : Cook Dosa on medium heat. Can use Ridge gourd chutney with rice or chapatis too. We can make use of left over chutney for this dosa, but surely not the stale chutney. Can use more coconut.
Serves: 3 to 4.

Friday, August 10, 2012

Easy Vangi Bath( Vegetable Masala Baat).

Vangi baat is normally made of Rice, Vegetables and spices.  We can have Vanghi baat for breakfast, lunch or dinner. Vangi baat is usually prepared by using Brinjals. (Vengai means brinjals). Now a days we use other vegetables like carrots, beans, potatoes, capsicum, cabbage and even different kinds of edible leaves too. Here is a recipe for you to prepare Vaangi baat with carrots, capsicum and potatoes.
Things Needed:
Rice :1 Cup.
Carrot: 1
Capsicum : 1
Potato : 1
Beans : 6 to 8.
Vangi baath Powder : 3 Table spoons.
Curry leaves: 8 to 10
Coriander Leaves: 2 Table spoons.
Oil : 3 to 4 Tablespoons
Salt : to taste.
Ingh or Asafoetida : a pinch
Urd Daal : 1 Teaspoon.
Mustard seeds: 1 Teaspoon
Tamarind Pulp : 2 Tablespoons.
Turmeric Powder:  a pinch.
Water: 3 cups.

Method :
Wash rice and keep it aside. Cut carrot, beans, capsicum and potatoes according to your wish.
Now keep a pan on the fire and heat. Put oil and mustard seeds and urd daal and let it spurt. Add curry leaves and Ingh to it. Add cut vegetables and fry them for 4 to 5 minutes. Add washed rice to it and fry them for 2 minutes. Add vangibaath powder and turmeric powder to it and put off the gas. Now put all the fried rice mixture to the pressure cooker or rice cooker. Add water and salt to it and cook . ( Using the rice cooker will be better. Its switched off automatically after the rice is cooked).  Mix  well the baat after its cooked, spread coriander leaves on the top and serve with cup of curd.
Note: Do not fry the rice for long time.  Vangi baath powder can be prepared and kept previously . ( Roast 2 tea spoons of coriander leaves, 1 spoon of channa daal, 1 tea spoon of urd daal and 4 to 5 cloves one by one until its brown and then roast 6 to 8 red chillies , powder them when they are cool to get the vangibaat powder. ). You can also use 2 tablespoons fresh coconut to get the better taste. Can use a table spoon of ghee  also.


Wednesday, August 8, 2012

Kocchige Gidde.( Rice Cake).

Kocchige Gidde means  a kind of idlis made with  boiled and raw rice.  Kocchige means boiled rice. Gidde is made of  two types of rice. Boiled and raw rice in equal quantity. You can have this food for breakfast or dinner. It is a healthy food.

Things needed:

Raw Rice : 1 cup.
Boiled Rice.: 1 cup.
Fresh coconut : 1 cup.
Salt : to taste.
Water : as required.
Oil or Ghee : 1 Tea spoon.

Method :

1. Wash and soak boiled and raw rice together for 6 to 8 hours and grind using little water.

2. Add fresh coconut while grinding.  Grind to rava consistency  and remove from the mixi jar.
3. The consistency should be like idli batter. Add Salt and mix it well

4. Now apply oil to idli plates and put the ground batter and cook for 20 to 30 minutes in a Idli cooker .

5.Prick a knife edge to see that giidde is cooked nicely. If its cooked it does not stick to the sides.
6.Serve hot giddes with coconut chutney or pickle and jaggery.
7.Put a spoon of coconut oil on the top of gidde before serving.

Note : Must cook properly . You can extend the cooking for 40 minutes too.You can do this giddes using only boiled rice. You can also add more coconut if you wish . It gives a better taste.

Serves 3 to 4 people.
Time : 1 Hour : 40 Minutes.
Soaking time Extra 

Saturday, August 4, 2012

Seeme Badane Kai (Chayote squash) Gasi......

Seeme Badane kai  Gasi is a thick curry and can be eaten with rice, Chapati, poori or even with Doda or Idlies..
Things needed :
Seeme Badane kai :1
Fresh grated Coconut: 3 Table spoons.
Green chillies : 3 to 4
Ginger : small pieces.
Jeera : 1/2 Tea spoon.
Turmeric powder: a pinch.
Salt : as required.
Oil or ghee : 1 Tea spoon.
Mustard seeds: 1/2 spoon.
Urd Daal: 1/2 Tea spoon.
Curry leaves: 6 to 8.
Coriander leaves.
Wash and remove the outer skin of Seeme Badane kai, cut into small pieces and cook them until they are very soft. Grind grated coconut, green chilly, jeera and ginger with little water. Grind till paste, remove from the mixi jar and keep it in a small bowl. Cut coriander leaves and keep it aside.
Now keep a pan on the fire. Add ghee or oil and heat.
Add mustard seeds and urd daal. Let the mustard seeds spurt. Add asafortida and curry leaves to it. Add cooked Seeme badane kai pieces and ground coconut mixture. Put salt and a pinch of turmeric powder. Add little water if required.
Boil for 3 to 4 minutes and put off the gas. Now  add cut coriander leaves and serve Seeme badane kai Gasi with Hot rice and a spoon of fresh ghee on the top.
Note : Must cook the vegetable till its soft.  You can also use beans carrots and potatoes along with Seeme badane kai. No tomato or tamarind should be added to this curry.
Serves : 2 to 3.

Tuesday, July 31, 2012

Padavala kai Tirulina Chutney .( Snake gourd Pulp chutney)

Snake gourd is called Padavala in Kannada and tirulu means the inner tender part of Padavala. ( The seed also should be tender). This chutney is a side dish and goes well with Rice, Chapatis and Idlis.
Things Needed:
Padavala kai Tirulu:  1 cup.
Urd daal : 1 Table spoon.
Red Chilly : 5 to 6
Fresh Grated coconut: 4 to 5 Table spoons.
Ingh : a pinch
Salt: as required.
Tamarind pulp : 1 Table spoon.
Turmeric Powder: a pinch.
Curry leaves : 4 to 5
Coriander seeds : 1/2 Tea spoon.
Oil.: 1 Tea spoon.
Remove the soft part inside Padavalakai( Snake gourd) and keep it aside. ( Remember the seed should not be ripe or hard, Remove the seeds if it is hard or ripe). Cook this with tamarind pulp, salt and coriander seeds. Leave it for cooling. Now grate or cut fresh coconut and keep it aside. Keep a pan on the fire. Heat and put oil. Put urs daal and fry. Add red chillies and fry until urd daal is brown.( on the low flame). Then add curry leaves and ingh to it. Put off the gas and add coconut and mix well. Leave this for cooling. Now add the cooked Padavala pulp and roasted mixture of daal and coconut and grind with required salt till paste adding required water little by little. Remove from the Mixi jar and put it to the serving bowl.  Serve this Padavala chutney with hot rice and a spoonful of ghee on the top of hot rice.  Serving a piece of raw onion along with chutney with rice.
Note : One must not use the ripe padavala seeds along with its pulp. ( soft inner part of snake gourd). Fry daal on lower heat.  Can also add spurt mustard to this chutney will  definitely give a better taste.
Serves 2 to 3  

Thursday, July 26, 2012

Neer Dosa or Bari Akki Dosa

Neer Dosa or Bari Akki dosa is a famous South Canara dish. Dosa is prepared using only rice. So it it called as bari (only) akki ( rice) dosa. So it is prepared only with Raw rice . This dosa can be prepared for break fast, as snack or even for dinner. We call it as Neer (water) dosa since the dough consistency is like water.

Neer dosa is eaten with jaggery, jaggery coconut, fruit rasayanas like mango, banana even coconut milk and jaagery combined Kai haalu. Even we eat Neer dosa with Moong dal payasam. It is one of the favourite dish of many.

Raw rice is soaked for 2 to 3 hours and ground nicely to paste with little water. Then more water is added to thinner the dough. It is better to use non stick dosa pan since dosa do not stick on that. Back at home in villages they use traditional pans.

Things Needed :

Raw Rice ( Dosa Rice ) : 2 cups.
Tender coconut : 2 to 3 Table spoons
Salt : As required.
Salt : as required.
Oil : 5 Table spoons.
Ghee : 2 to 3 Table spoons.
Water : 2 to 3 cups.
Oil : 2 to 3 Table spoons

Method :

1. Wash and soak raw (dosa) rice for 2 to 3 hours.
2. Grate coconut and grind soaked raw rice with fresh coconut with little water.
3. Grind till the dough turn into nice paste.
4. Remove from the mixi jar to a big bowl
5. Add required water and make the dough consistency in to thinner. ( I cup rice = 2 to 2 1/2 cup water).
6. Add required salt and mix it well.
7. Now keep a pan on the fire and heat. Sprinkle oil and put a full ladle of dough. Spread the dough by holding the dough.
8. Cover it and cook for 1 minute. Now remove the cover and take out the dosa and keep it aside in a plate.
9. Each time you need to mix the dough just before pouring on the pan since the consistency is thin, the rice part goes down.
10 Repeat the same and prepare the rest of the dosas. Serve with the side dish you prepared.

Note : 

You can use 1/2 cup of hot water just before you prepare dosa. It helps the dosa to be soft. Remember do not add boiling water. Just hot water will do.Using coconut or tender coconut pulp adds to the taste and it is optional. You can prepare nice dosas without coconut also. You must mix the dough each time you prepare dosa. (Since the consistency of the dough is watery, the water part comes up quickly and the rice dough goes down the bowl. So you need to mix it each time. Using ghee instead of oil is optional. It also adds to the taste. You must cover the dosa quickly as soon as you spread the dough on the pan or dosa turns white as if it is not cooked.
Preparation time : 30 minutes + Soaking time 3 hours.

Serves 3 to 4.

Saturday, July 21, 2012

Mishaal Pav ( Mixed Pulses and Buns).

Mishaal means mixed Pulses. This curry is specially made of mixed pulses like green gram, avade kaalu, whole channa and even you can mix pea pods.  Pav is buns. Mishal Pav is very nice to eat during rainy season and Eating pulses during rainy season help us to keep our body warm too. This curry goes well with chapatis or pooris too. Here is a recipe of Mishaal Pav of My style.....
Things needed :
Whole Moong : 1 cup
Peas : 1/2 cup.
Avade.( one variety of pulse): 1/2 cup.
Pav bhaaji Masala: 1 Tea spoon.
Onions : 4 ( Medium size).
Potatoes : 2 ( Medium Size).
Tomatoes : 2 to 3 ( Medium Size ).
Salt : to taste
Turmeric powder : a pinch.
Jeera : 1 Tea spoon.
Coriander leaves : 2 Table spoons.
Ginger : 1 Tea spoon. ( Grated).
Green chillies : 2
Oil : 1 Table spoon.
Butter : 4 to 5 Table spoons.
Buns : 2 packs.( about 8 Numbers).
Method : Wash and  soak in water for 6 to 8 hours. Pressure cook all the pulses together  with a cup of water for 8 to 10 minutes and leave it for cooling. Wash and cut potatoes, onions, green chillies tomatoes into small pieces and keep it aside. Cut coriander leaves and grate ginger and keep it aside. Boil Potatoes using little water ( cook ) till soft and keep it aside.
 Now keep a pan on the fire and add oil and heat. Add jeera, grated ginger and cut green chillies . Fry them for 1 minutes and add cut onions and fry nicely till brown. Now add cooked potatoes and tomatoes. Mix well and cook them for 2 minutes. Now add Pav bhaji Masala and salt to it and add cooked  Pulses to the mixture and add  turmeric to it. Cook nicely for 5 minutes. Let it get thick. Remove from the pan and pour it to the serving bowl. Now add coriander leaves to the curry. Add 1 table spoon of butter to the curry and serve with hot buns and little cut onions.
The buns should be heated on tava using the butter. Cut  buns in the mid equally and apply butter on both the sides of the bun and heat them on the tava.( Both side should be heated, see that it does not get burnt).
Note : You can eat this curry with a thick Sev also. Spread the Sev on the top of the curry just before serving.  Can add red chilly powder( 1/2  tea spoon ) to the curry to get hot and spicy taste.
Serves : 4 to 5.

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