MASALA VADA AND KHARA KADABU

MASALA VADA AND KHARA KADABU

Ingredients:
1 cup yellow gram /channa dal
1tspn ginger and garlic paste
3-4 green chillies
1small pc cinnamon
2cloves
1medium sized onion finely chopped
3tbspn coriander finely chopped
3tbspn cup dill leaves finely chopped
Salt as per taste
oil for deep frying

Method:
1. Soak channa dal for 3 hrs. Drain the water
2. First grind ginger garlic, green chillies, cinnamon and clove into fine paste.(As the quantity will be less to grind, add little dal and just add few drops of water).
3. Grind the dal coarsely without adding water-if required add few drops.
4. Mix the grinded masala, grinded dal, chopped onion, chopped corriander, chopped dil and salt.

5. Heat oil in a frying pan on meduim flame.
6. Make small balls, pat them gently to give a round shape.
7. Deep fry till it turns golden brown-If necessary turn your flame low.

Serve it hot

KAHARA KADABU

Khara Kadabu is steamed with the same vada masala .
Ingredients are same except oil for deep frying.
You can steam using idli cooker or in a micro wave . I have steamed in microwave for 6minutes
Serve it hot.

VERMICELLI KHEER / SHAVIGE PAYASA / PAYASAM

VERMICELLI KHEER / SHAVIGE PAYASA / PAYASAM

Vermicelli is known as seviyan in Hindi, shavige in kannada, Sevalu or Semiyalu in Telugu, Semiya in Tamil and shemai in Bengali.

Today I will be sharing Vermicelli kheer / Shavige payasa what we call in kannada, which I make quite often at home. My son, who truned 18months this day-Enjoys Vermicelli Kheer!

Ingredients:
1 cup vermicelli/shavige
500ml milk
100gms condensed milk (preferbly plain/unsweetened)
sugar as per taste
1tbspn ghee
1-cardamom
7-8 raisins
5-6 cashewnut
1 almond-thinly sliced
dash of saffron
2 drops of vanilla/rose essence (optional)

Method:
1. Heat ghee in a pan on low flame, add cashewnuts and fry till it turns light brown, then add raisins and sliced almond and put of the flame. Remove and keep it aside, except the ghee.
2. In the remaining ghee, add vermicelli and fry till it turns light brown, once it is done-transfer it to other bowl/plate.

3. On a medium flame boil milk.

4. Add cardamom, condensed milk and boil for 3min, stir ocasionally.

5. Add vermicelli and allow to cook till it is done.

6. Add sugar, stir and put off the flame. (Add vanilla/rose essence and mix)

7.Garnish with raisins, cashewnut, almonds and dash of saffron

Serve it hot or chilled.

Pic of Pastry, which my hubby had got on Valentine's Day!

BEETROOT SABZI / PALYA

BEETROOT SABZI / PALYA

Beets has always been my favourite but, we don't find beetroot here in Tokyo. I got canned beetroot from a Srilankan grocery shop.

This is a very simple recipe, which I learnt from my mother. All you need is

Ingredients:

500gms beetroot - diced

1large siced onion -finely chopped

1tspn fennel seeds

3-4 green chillies/green chillies- corsely chopped

1tbspn. chickpea flour/besan

4-5 curry leaves

1tbspn oil

salt as per taste

1/2 tspn cinnamon powder(Optional)

2tbspn. fresh chopped corriander

Method:

1. In a pan heat oil on a medium flame. Add fennel seeds, chopped onion, green chillies/red chillies and saute for 4 min.

2. Add diced beetroot, salt and cook till it becomes soft.

3. Add chickpea flour/ besan and saute for 3-4min (You can also add cinnamon powder).

4.Garnish with fresh chopped corriander.

Can be served as side dish with rice. Can also be served with pulkas/chapathis.

SPINACH / PALAK FRITTERS

SPINACH / PALAK FRITTERS

Ingredients:
15 spinach/palak leaves -seperated
1cup Gramflour (besan)
1tspn Red chillie powder
A pinch Soda bi-carbonate/ baking soda
Oil to frySalt as per taste

METHOD :
1. Take gram flour in a bowl. Prepare a thick batter with water by adding chillie powder, salt and soda.
2. Seperate spinach leaves from the stem, clean with water and gently wipe dry using a paper towel
3. Heat oil on medium flame in a kadai.
4.Dip each spinach/palak leaves into the besan batter and deep fry in the oil till it turns light golden brown.
Serve it hot with sauce/chutney.

CHANNA DAL MASALA

CHANNA DAL MASALA



This recipe I learnt it from my friend Saroj, who is a good cook. Thank you Saroj for sharing this wonderful recipe.


Ingredients:
1 cup channa dal
1 meduim sized onion finely chopped
1tspn ginger finely chopped
1tspn garlic finely chopped
1tspn ginger garlic paste
1meduim sized tomato finely chopped
3-4 green chillies finely chopped
small pc of cinnamon, 2 cloves,1cardamon -freshly coarsely powdered
2tbspn fresh corriander -finely chopped
1tspn cumin seeds/jeera
1tspn turmeric
1tbspn oil
salt as per taste

Method:
1.Pressure cook channa dal with 2 cups of water adding turmeric and cumin seeds.
2.In a pan, heat oil on a medium flame, add chopped onion, chopped ginger, garlic, chopped green chillies and saute for 3min.
3.Add ginger garlic paste and freshly powdered spice. Saute for 1min.
4.Add chopped tomatoes and saute till they become soft.
5.Add fresh corriander and saute for a min.
6.Now add cooked channa dal, salt and cook till the dal becomes soft.

Serve it hot with any Indian bread or rice.

HAPPY VALENTINE'S

Happy Valentine's

Happy Valentine's to all my blog viewer's, to my dear friends - Preethi,Geetha, Chandrika, Malathy,Bharathi, Shree Anitha, Anitha, Gayathri,Sirisha, Indira,Sharmila, Ramya...
and My best friend Mangunis!
Preethi and Chandrika -Do you gals remember cake cutting during our college days?

This is the day I got ringed up. :-D Yes! got engaged to my better half!
How are the pastries?
So dont jump into conclusion that I made these pastries :-D I got it from a pastry shop, yet to taste waiting for my dear hubby to come.
Howz my editing part -looks like a nursery kidz drawing?
Request to all my blog viewers -just don't keep drooling (just kidding) seeing my blog! Do leave some comments, so that it will encourage me in posting more recipes.

Have A Great Valentine's

BASSARU

BASSARU


Basarru - in kannada, basidu madida saru-means curry out of the water/soup drained from the cooked vegetables/dal/greens.

This dish need not have to be  prepared with the same combination, this curry can be prepared with lot of combinations like- any greens with anygram/ dal and any vegetable.
Like-dil with french beans, cabbage and dal, ridge gourd and dal... These combinations are cooked and the water or the soup what you drain,to that- add some masala and season is Bassaru. And the cooked vegetable is seasoned and served as a sabzi or a side dish.
Following is a pic of Harive Soppu/Amaranth with Togari kalu/Pigeon peas



Ingredients:
A bunch of spinach-chopped/Harive Soppu/any other greens/vegetables such as beans, cabbage, ridge gourd...
1/4 cup moong beans or green gram/Togari Kalu (pigeon peas) /togari bele
4 cups water

Cook the moong gram/pigeon peas/pigeon dal-dont overcook. Take out 3tbsp. cooked gram/dal. keep it aside for masala. Now add the green and cook till done.  Let it cool down.Using a drainer,drain the water in a bowl and keep the greens and dal sepertely for the sabzi or side dish.

For the Masala -Ingredients:
1/2 cup Coconut grated
1/2 medium sized Onion -slightly roast on a open flame
3tbsp cooked gram/dal (kept aside)
4-5 garlic pods
1 tspn Pepper
1tbspn. red chillie powder
marble sized tamrind
1tbspn fresh corriander leaves-corsely chopped

For seasoning
1tspn oil
1tspn mustard seeds
3 garlic pods-corasely crushed
6-8 Curry Leaves
1/2tsp -asafoetida/hing

Method:
1. Grind the ingredients to make masala.
2. Add it to the drained water, add salt as per taste and allow to boil.
3. Meanwhile, heat oil on a medium flame, add mustard seeds, crushed garlic pods(let it turn slight brown), and curry leaves and saute.
4. Transfer the above seasoning to the curry and cook for 2min.

For the Sabzi/side dish -Ingredients:
cooked spinach and moong bean/green gram
1 meduim sized onion finely chopped
3-4 red chillies -broken
3-4 garlic pods -crushed(0ptional)
2tspn. grated coconut (optional)
2tspn oil
Method:
1.In a pan, heat oil on medium flame -add chopped onion and crushed garlic pods,cook them till they become translucent.
2.Add red chillies and saute.
3.Add Cooked spinach and moong bean/green gram, salt and saute for 4-5 minutes.
If required garnish with fresh grated coconut

ZUCCHINI FRITTERS / PAKORAS

ZUCCHINI FRITTERS / PAKORAS



My mother prepares Ridge Gourd fritters/pakoras which we relish usually on a rainly or a cozy day! When I see Zucchini, I feel it almost tastes and looks like a Ridge Gourd. So, thought of trying with Zucchini. Yes it tastes good on a cozy day with your hot coffee/tea!! Here goes the recipe...

Ingredients:
1zucchini- thin round sliced
1cup Gramflour (besan)
1tspn Red chillie powder
A pinch Soda bi-carbonate/ baking soda
Oil to fry
Salt as per taste

METHOD
1. Take gram flour in a bowl. Prepare a thick batter with water by adding chillie powder, salt and soda.
2. Heat oil on medium flame in a kadai. Dip each zucchini into the besan batter and deep fry in the oil till it turns light golden brown.
Serve it hot with sauce.

TOMATO BHATH / RICE

TOMATO BHATH / RICE

TOMATO BHATH / RICE

Tasty,easy, simple and quickest recipe!
When my better half wants to leave early to his work, he prefers Tomato bath for his lunch pack as it is quick and easy to prepare.

Ingredients:
4 meduim sized tomatoes - finely chopped
2 cups of Basmati rice -soak for 30min and drain
1 meduim size onion -thinly sliced
1 tbsp of garlic-ginger paste
4 cloves
1 cardamom
3 bay leaves
4 cinnamon pieces
2tbspn oil
1tbspn red chillie powder
1tbspn corriander powder
1tspn cumin powder
salt as per taste

Method:
1.In a pan, heat oil on medium flame add all the spice and saute.
2.Add sliced onions and cook them till they become translucent.
3.Add ginger garlic paste
4.Add chopped tomatoes and saute for 2-3min
5.Add red chillie powder, corriander powder and cumin powder and saute for 2min
6.Add rice, water, salt and cook.
Note:The proportion of rice is to water is 1:1.2 i.e., 1cup rice :1.2 cup of water.

Serve it hot with raitha.

TOMATO SAAR / TOMATO RASAM

TOMATO SAAR / TOMATO RASAM

BHINDI / OKRA / LADIES FINGER - FRY /SABZI

BHINDI / OKRA / LADIES FINGER - FRY / SABZI


Ingredients:
250gms -bhindi/okra -I have cut cross-wise


1large size onion-finely chopped
1tbspn.red chillie powder
1tbspn.oil
1tspn.garam masala
1tspn.amchur powder-optional
salt as per taste
1tbspn. fresh corriander- chopped

Method:
1.In a pan, heat oil on medium flame. Add chopped onion and cook them till they become translucent.
2. Add bhindi/okra and fry till the bhindi gets rid of stickiness.
3. Add salt and red chillie powder and saute for 2-3min.
4. Add garam masala and amchur powder and saute for a minute.
5. Garnish with fresh chopped corriander.

ONION PAKORAS / FRITTERS

ONION PAKORAS / FRITTERS

METHI RICE / FENUGREEK LEAVES RICE

METHI RICE / FENUGREEK LEAVES RICE

Methi Rice has been everyone's favourite at home. All our friends and guests just love this Methi rice. As I don't get methi leaves here I use kasuri methi.
From long time some of my friends were asking me to post so, here goes the recipe which I learnt from my mother.



Ingredients:
1 bunch of Methi leaves/fenugreek leaves- Clean and separate the leaves
1 small cup of fresh green peas
2 cups of Basmati rice -soak for 30min
1 meduim size onion -thinly sliced
1 cardamom
2 cinnamon pieces
2 cloves
2tbspn oil
1tspn lemon juice
salt as per taste

For grinding
3 green chillies-
1 tbsp of garlic-ginger paste
2 cloves
2 cinnamon pieces
2tbspn of fresh corriander-coarsely chopped
1tspn. corriander powder

Method:
1.In a pan, heat oil on medium flame add all the spice
2.Add sliced onions and cook them till they become translucent.
3.Add fresh methi and saute
4.Add green peas
5.Add grinded masala and saute for a min.
6.(If you are using kasuri methi instead of fresh methi -add now and saute.)
7.Add rice, water, salt and lemon juice.

Note:The proportion of basmathi rice is to water is 1:1.2 i.e., 1cup rice :1.2 cup of water.

Serve it hot with raitha.

Raitha Recipe
1 small Cumcuber finely chopped
1 cup yogurt
5-6 baby tomatoes-diced
1 small onion chopped
2 green chillies remove seeds and slit
Salt as per taste
Fresh chopped corriander for garnishing


Whip the curd, add chopped cucumber, chopped onion, diced baby tomatoes, green chillies, add salt as per taste and garnish with fresh chopped corriander.

BITTER GOURD / KARELA SABZI

BITTER GOURD / KARELA SABZI/HAGALKAYI PALYA/GOJJU

Bitter gourd - Rich in Vitamin C, potassium, copper, iron and also in phosphorus and sodium, alkaline salts, insulin

It effectively lowers blood sugar.

BITTER GOURD / KARELA SABZI/HAGALKAYI PALYA/GOJJU

Ingredients:

2 meduim sized bittergourd- finely diced

1 medium sized onion-finely chopped

4-5 garlic pods- corsely chopped

2 medium sized tomatoes-finely chopped

1tbspn. sambar powder/1tspn.chillie powder and 1tspn.corriander powder

1tspn. garam masala powder

1tspn. mustard seeds

1tbspn. oil

salt as per taste

fresh chopped corriander for garnishing

Method:

1. wash bitter gourd Cut and remove the seeds. Smear salt, turmeric and 1tspn of lemon juice and set aside for 1/2 hr. Wash again and drain.This procedure will reduce the bitterness of the vegetable.

2. Heat oil in a pan on medium flame, add mustard seeds once it splutters add chopped onion, garlic and saute them till translucent.

3. Add bitter gourd, add salt and cook them till it becomes soft.

4. Add sambar powder and saute.

5. Add chopped tomatoes and cook for 6-7 minutes.

6. Add garam masala and cook for 2min

Garnish with fresh chopped corriander

Serve it hot with chapatis/phulkas or rice.

Variations:

If you want it sweet and sour -you can add 1tspn -tamrind juice and jagerry

MY SENSEI'S OMIAGE

My Sensei's Omiage

I had invited my Japanese teacher home, A teacher who taught me from her heart and not from the book. Her omiage, the above Japanese sweets which was really delicious, made of bean paste, rice, sugar, some jelly kind with different flavours like green tea,coffee, orange, strawbery etc...

"Omiage" refers to souvenir -gift packs . Usually, it is expected from someone who goes to native and comes back with gifts for their friends, family and co-workers.

Its time for me to say "Sayanora" to Tokyo life and move to my motherland "India". So, these days quite busy in partying, disposing and packing.

INDIAN RHYMES

My one year old son gets bored! when I am into my blogging...
So, thought of sharing the links which he always enjoys watching them. Thought this would be helpful to other mom's also.

Kannada Rhymes

Marathi Rhymes and Hindi Children's stories

Telugu Rhymes

Some more Telugu Rhymes

English Rhymes

Some more English Rhymes

Indian TV advertisements

Japanese Children's TV Show

BAINGAN BARTA

BAINGAN BARTA


Ingredients:
1 large sized round brinjal/eggplant



1 meduim sized onion-chopped
3 medium sized tomatoes chopped
2 green chillies chopped
1tspn ginger chopped
1tspn red chilli powder
1tspn garam masala powder
2tbspn oil
1tspn cumin/jeera seeds
fresh corriander chopped
salt as per taste

Method:
1. Brush brinjal/eggplant with oil and roast them over low flame using forceps. Roast them till the skin starts peeling and starts shrinking. once it is cool, put it in water and remove the skin and mash them or corsely grind it.


2.Heat oil in a pan on a medium flame. Add cumin seeds allow to splutter, add chopped onions and saute till translucent.
3.Add chopped ginger, green chillies and saute.
4.Add mashed brinjal/eggplant, add red chilli powder, chopped tomatoes, salt as per taste and cook for 7-8min over medium flame.
5.Add garam masla powder and cook for 3min
6.Garnish with fresh chopped corriander.
Note:My mother adds goda masala/maharastrian masala-tastes real good!
Serve it hot with any Indian bread.

PUDINA RICE/SPEARMINT RICE

PUDINA RICE/SPEARMINT RICE

Ingredients:

1 bunch of pudina/spearmint- Clean and separate the leaves
2 cups of Basmati rice -soak for 30min
1 meduim size onion -thinly sliced
3 green chillies-slits
1 tbsp of garlic-ginger paste
4 cloves
1 cardamom
4 cinnamon pieces
2tbspn oil
1tspn lemon juice
salt as per taste

Method:
1.In a pan, heat oil on medium flame add all the spice,pudina/spearmint and saute.
2.Add sliced onions and cook them till they become translucent.
3.Add ginger garlic paste,green chillies and saute.
4.Add rice, water, salt and lemon juice.
Note:The proportion of rice is to water is 1:1.2 i.e., 1cup rice :1.2 cup of water.

Serve it hot with raitha.