Showing posts with label Curd. Show all posts
Showing posts with label Curd. Show all posts

Monday, May 14, 2018

Dahi Channa

Dahi Chenna is a snack dish and it is filling dish too. Channa/Kadale /whole Kabooli Channa is used here. 

It is an easy dish and I have used Kabooli  Channa, little spices and curd.
Let us see the recipe

Things Needed :

To Cook :
Kabooli Channa : 1 Cup 
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Grated ginger : 1 /2 Teaspoon
To Add : 
Curd : 1/2 Cup
Sweet and Spicy Chutney : 2 Tablespoobs
Coriander Leaves : 2 Tablespoons
Salt : As required 
Chat Masala : 1/2 Teaspoon
Jeera /Cumin Powder : 1/2 Teaspoon
Red chilly powder : 1/2 Teaspoon


Method :

1. Wash and soak kabooli channa over night. 
2. Wash it again in the morning or 5 to 6 hours and pressure cook with required water.
3. It should cook well it should be soft.


4. Keep a pan and heat. Add oil and mustard seeds, jeera and let mustard seeds splutter.
5. Add green chilly and fry for 20 seconds. Add cooked channa and stir nicely.


6. Add grated ginger,  1/2 teaspoon of garam masala powder and fry nicely. 
7. Add required salt and mix it well. Add a pinch of turmeric powder.
8. Mix all the ingredients nicely and allow it to cook for 2 minutes. Put of the gas.


9. Take a bowl and add curd, chat masala powder, a pinch of jeera powder.
10. Add chilly powder and little salt. Mix all the ingredients nicely, Let curd mixes well with all the other ingredients. Add little more curd if required.


11. Take a plate, add 2 to 3 tablespoons of cooked channa, and add 2 to 3 tablespoons of curd on the top. 

12. Sprinkle some coriander leaves and put 1/4 teaspoon of spicy and sweet chutney and serve.


Note :

Channa should be cooked soft. Adding onions on the top while serving is optional. I have not added.
Adding any other spice is optional. You can prepare Onion Rings and serve along with this Dahi Channa.
Time : Soaking time Over night or 5 to 6 hours + Cooking time + 20 to 25 minutes.+ Plating + 10 Minutes. 
Serves : 3 to 4 
We had it with home prepared Onion Rings. 
How to make Onion Rings ?
Mix 1/2 cup of besan/channa powder,  1 Tablespoon of rice flour, required chilly and 1/4 teaspoon of jeera and required salt. Mix with required water and prepare pakoda batter. (Bit thick).
Remove the outer skin of onions and wash it. Cut it as circle and keep it aside.
Keep 1 cup of oil in a frying pan. Let it get hot. 
Dip each onion ring in besan mixture and put it slowly in hot oil. Fry on both sides. 
Remove it from hot oil once it is done and put it on a kitchen tissue. 
Serve with Dahi Channa and it is a good combination to have with Dahi Channa.

Tuesday, April 10, 2018

Quick Avocado / Butter Fruit Mosaru Bajji (Curd Curry)

Avocado Mosaru bajji, this particular dish is dedicated to Rajarama - Suprabha Cukkemane and  Sadashiva - Bharathi Cukkemane. 

Ready to serve Avocado Mosaru Bajji/ Curd curry 
Mosaru bajji/Curd curry is an easy side dish and I tried today Avakadu / Butter Fruit / ಬೆಣ್ಣೆ ಹಣ್ಣು.
I got some Avocado fruits from Usha Suresh's sister Bharathi's house.
 Usha and Suresh Cukkemane are our very good friends since long time. We used to have loads of fun together even in Dubai. ( When we were all together). It is nice to be bonded as one family. Even now whenever we get time we try to meet each other and enjoy being together. Going out, eating together so and so.
We love travelling and do visit places at times and enjoy the beauty of the place.
This time we planned to visit Usha - Suresh Cukkemane's sisters' house and thanks to Major   Venkatagiri Saya (Giri Anna) and his wife Vanajakshi Saya. (Vanajakka). We stayed in their beautiful home which is near to Virajpet.( Coorg). We visited some places like , Mrutyunjaya Temple at Shrimangala - Badageri, Irupu falls and Usha's another sister Bharathi's House at Cheyindane. Mruthynjaya temlple at Shrimangala is an old and beautiful temple. Lovely natural greenery surroundings and quiet place where you can really enjoy peaceful moments.
Then from there we went to Irupu falls at Irupu. Irupu is River Lakshmana Thirtha's Ugama Stana
(Birth place). There is a story about this river. When Rama - Seetha and Lakshmana were in this area ( Their's 14 years Vanavasa), they felt thirsty and Lakshmana shot an arrow to a big stone/bandekallu and from there the water started to flow. They quenched their thirst. The water flow formed the river and got its name as Lakshmana Thirtha. Rama dedicated Linga at this place and it is called Ramalingeshwara. The water falls is known as Irupu Falls and is about 50 KM from Virajpet. Lakshmana Thirtha flows down and it joins River Kaveri.
I got these Avocados from Usha's sister Bhartathi - Sadashiva's House. They stay in a place called Cheyindane near Virajpet. We did have some super good times with  Suprabha - Rajarama - Sanketh and Sadashiva - Bharathi Cukkemane. These people are very hard workers and very dedicated to Bhumitaayi. They believe in her and do work sincerely.
Coming back to Avocado mosaru bajji / curd curry /dip is a simple side dish which goes well with almost all main dishes. It is mild and not to add much spices to this curd curry.
I have used Avocado, curd and the seasoning.
Let us see the recipe now :

Things Needed :

Avocado : 2
Curd : 1 Cup
Curry leaves : 5 to 6
Ingh /Asafoetida : A pinch
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/ Cumin seeds : 1/4 Teaspoon
Red chilly /Byadagi chilly : 2 To 3
Pepper pods : 2 to 3
Coriander leaves : 1 Tablespoon

Method :

1. Wash and cut Avocado fruits into halves. Remove the big pod keep it aside.


2. Take a teaspoon and scoop out the pulp from the shell. Powder the pepper pods.

3. Put it in a bowl. Add salt, little ingh and a cup of curd.

4. Mix it well and put it in a serving bowl.


5. Keep a pan on the fire and heat. Add a teaspoon of coconut oil, 1/2 teaspoon of mustard seeds and red chilly. (Cut chilly into two to three pieces).
6. Let mustard seeds splutter. Add jeera and fry for 10 seconds. Add ingh, pepper pods and curry leaves.
7. Add this seasoning to the ready Avocado mosaru bajji. Add coriander leaves. Mix it well and serve.

Note :

Do not add much spices to mosaru bajji. Mosaru bajji means the curry made with curd. Mosaru means curd and bajji means smashed vegetable or fruit. Adding green chilly instead of red chilly is optional. Use of ghee to seasoning is optional. Do not add water. It is better to use curd. (Not much savoury).
Time : 10 Minutes
Serves : 2 to 3.

Thursday, March 1, 2018

Spicy Brinjal Sasive.

Whenever  we travel to Udupi I make sure to buy some Mattu Gulla (Special type of brnjal of from a place called Mattu near Udupi). Mattu gulla taste different, tasty and soft. It does not take much time to cook either.

Sasive /Sasme..is a Kannada word, Sasive is  one of the side dish,
There are varieties of Sasive preparations one can do easily.  Preparing sasive is easy. We can cook vegetables and mix with mustard coconut mixture or you can cook vegetables and then add the ground spice (containing mustard seeds, coconut and little chilly).
Here is a recipe of " Brinjal Sasive ".  It is  done in just mixing the coconut - mustard seeds ground mixture to cooked brinjal.
This is one of the traditional dish of South Canara. My doddamma used to prepare this Brinjal Sasive very nicely. She used to cook brinjal on charcoal. Those days there were no gas stoves or gas supply to house. People had to cook with the help of wood which they get in their surroundings. We had lots of coconut , jack fruit trees, mango trees around our house. Doddamma used to use the dry sticks from the trees and coconut shells and other  things. It is a nice memory that I have.
 I have mentioned the speciality of this brinjal in my earlier post. Mattu Gulla is very famous and especially its grown in particular place called Mattu. The seeds of this Gulla is given to people by Yati. Vadhirajaru.
Any type of brinjal can be used. (Optional).
Sasive is one of the traditional dish of South Canara, Malenadu and Coastal areas.
Let us see the recipe Now :

Things Needed :

Brinjal/Badanekai/Gulla : 1 (Big one).
Green chilly : 2
Mustard seeds : 1/2 Teaspoon
Coconut : 2 to 3 Tablespoons
Salt : As required
Coriander leaves
Curd /Yogurt : 1 Cup
For Seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Coconut Oil : 1 Teaspoon
Ingh/ Asafoetida : A little


Method :

1. Wash and cut brinjal and soak in water for 5 to 10 minutes.

2. Remove from the water wash it again and cook with little water till it is soft.
3. Grate coconut and grind it with mustard seeds, green chilly.

4. Remove the ground paste and put it in a big bowl.
5. Now put cooked brinjal in a big bowl and smash it nicely.

6. Put  ground coconut mixture, required salt and mix it well.
7. Add a cup of thick curd and mix it. Shift the ready Brinjal Sasive to a serving dish.
8. Keep a small pan on the fire and heat. Add a teaspoon of coconut oil. Add mustard seeds and urid dal.

9. Let mustard seeds splutter. Add ingh and curry leaves. Put off the fire. Put this seasoning to Sasive.
 10. Add cut coriander leaves and serve ready sasive with rice/chapati etc.
Note :
Brinjal should be cooked well. You can cook brinjal on gas burner  (Optional). Adding more /less chilly is optional. Use of coconut oil is optional. You can also prepare varieties of Sasive using different vegetables.
Time : 15 Minutes
Serves : 2 to 3.

Wednesday, August 2, 2017

Wheat Flour Naan

Naan is a kind of Roti, and I have prepared this Naan with wheat flour and chiroti rava/Thin variety of semolina. 

Naan is a type of roti and most of the people love to have Naan. Normally Naan is prepared by using Maida/All Purpose flour.
This Naan recipe has no maida. I have used wheat flour and chiroti rava and to soften the naan I have used milk and a tablespoon of curd.
I have seen this this Naan preparing method in a T. V. Cookery show. Just changed maida to wheat and tried it and it turned as good and soft Naan. So prepared these Naan many times at my home
Now I can happily eat and enjoy these Naan because I am sure it is healthy.
I have used Wheat flour, chiroti rava/thin variety of semolina, milk, curd, oil and salt.
Naan turned as soft and yummy.
Let us see the recipe:

Ingredients : 

Wheat flour  : 2 Cups
Chiroti Rava/Thin variety of Semolina : 2 Tablespoons
Milk : 1/2 Cup
Curd : 1 Tablespoon
Oil : 2 Teaspoons.
Salt : A little
Cooking Soda : A pinch
Bowl of water

Method :

1. Mix wheat flour, chiroti rava/semolina, oil, salt, cooking soda and mix it well.
2. Add milk and curd to the mixed flour and prepare dough. Add required water while preparing the dough.
3. Let the dough rest for 20 minutes.

4. Now keep a pan on the fire and heat.
5. Divide the ready dough into small portions. Take a small ball size of dough and roll as chapati or reetangle shape.
6. Sprinkle a drop of water on chapati and put it on the tava and press a little. Cook on medium heat.

7. Sprinkling water helps the chapati to be moisture and helps to cook with out oil.
8. It starts to bubble up on chapati.

9. Remove this chapati and put it on a burning gas and cook fof 10 to 20 seconds.

10. It should be roasted well on the other side.
12. Put it on the plate and apply butter on the top.

13. Naan is ready to serve. Serve " Hot Naan" with the curries of your choice.

14. Repeat the same with remaining dough and prepare Naan.

Note:

Let the dough be soft so that Naan turns as soft. Adding milk and curd makes the dough soft. Adding butter instead of oil is optional. You can sprinkle sesame seeds on the top of Naan. ( Optional).
Moisture on the top helps the naan to cook well. (You can press the rolled naan to tava and then hold it on gas burner. It helps you to do the process bit easy. Naan sticks to tava and you can turn the tava upside down to cook upper layer of Naan. Hot Naans is better to have or it might turn bit hard.(Dry).
Time : 30 minutes.
Serves : 3 to 4 ( 8 Naan can be made, according to the size ).

Friday, June 23, 2017

Mixed flour Spicy Chapati

It is just boring to eat the same food. I think you all agree with me. It should be bit different and should be on healthy side. That is my opinion and I do follow. It turns me in to do bit experiments, twists, changes and it is one of the best hobby for me now.
Mixed flour Spicy Chapati is ready to serve.


Here I have tried spicy chapati using wheat flour, rice flour, besan and chiroti rava. I have used curd and some simple spices.
Let us see the recipe Now :

Things Needed :

Wheat flour  : 2 Cups
Rice flour : 2 Tablespoons
Besan/Channa flour : 1 Tablespoon
Chiroti Rava : 1 Tablespoon
Ghee : 1 Tablespoon
Curd : 1/2 Cup
Jeera /Cumin Seeds powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Pepper powder : 1/4 Teaspoon
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Take a big bowl and add all the flours,salt and spices. Add curd.
2. Mix it nicely and prepare dough. Kneed the dough nicely.

3. Divide the dough into small portions.
4. Take a small portion of the dough and roll it as chapati. (Dip the ball size dough in dry wheat flour just before rolling).

5. Keep a tava/pan on the fire and heat. Put the rolled spicy chapati and cook on both sides.
6.At first do not add oil. Press it with the spatula on the sides of chapati. It fluffs up. Add little oil now.
7. Turn the other side and cook for 10 to 20 seconds..


8. Sprinkle some oil on the top of the chapati while it is cooking.

9. Mixed flour chapati is ready to serve. Serve it with the side dish you  have prepared.

10 We had it with basale/malabar leaves and kesu/colocasia  huli/sambar and Amaranth leaves dry curry.

Note : 

Mix the flour nicely with ghee and then add curd. Mix it well and if need add water.  Be careful while adding the curd. Adding more/less ghee is optional. Adding oil instead of ghee is optional. Adding more spice is optional. You can use your choice of brand. I have used MTR and Mayya's spice powders. I feel it fits into our taste bud and also its healthy. The dough should be soft.
Time : 30 Minutes
Serves : 8 to 9 Chapatis can be prepared. ( It depends on the size of the chapati).