Relish Recipe

2010-04-25T19:25:00.008+09:00

ONION PAKORAS / ONION FRITTERS

This post is specially for Ashwini, My Friend(Tomodachi). She enjoyed my Pakoras and asked me to post this recipe.
Thanks Ashwini for bringing me back to the world of blogging!

Ingredients:

2- medium size onions thinly sliced
Handful of gram flour
1tsp -jeera
2-3 green chillies
1/2 tsp grated ginger
1tbspn - chopped corriander leaves
2tbspn - oil (for mixing )
salt as per taste
A pinch - soda (optional)
Oil for deep fry

Method:
1. Heat oil in a kadai on a medium flame.

2. Meanwhile, in a mixing bowl add sliced onion, add grated ginger, jeera, chopped green chillies, chopped corriander leaves and add 2 tbspn of hot oil and mix the ingredients. If required add few drops of water just for the binding. Actually onion releases lot of moisture when mixed with salt so need not have to add much water to get the binding.

3. Take small portions of the batter and drop it in kadai (don't have to shape).

4. Fry them till they turn golden brown and serve it hot with desired sauce.

MOONG BEAN SPROUTS SALAD

2009-02-11T20:31:00.003+09:00

MOONG BEAN SPROUTS SALAD

MASALA DOSA'S ALOO SABZI / ALOOGADDE PALYA

2009-02-11T20:20:00.004+09:00

MASALA DOSA'S ALOO SABZI / ALOOGADDE PALYA

POORI

2008-11-28T19:01:00.005+09:00

POORI
HOW TO MAKE POORIS

Ingredients:
1 Cup whole wheat flour
2 pinch of salt
1tbspn.oil/ghee
Enough warm water to make the dough soft
Oil for deep frying

Method:
1.Add seived flour in a bowl,add salt and enough water and knead for sometime then add oil or ghee and knead into soft dough. Keep aside for 30min.
2.From the dough- divide into equal parts in the size and shape of a lemon.
3.Take sufficient dry wheat flour for rolling the dough- roll it into a form of small puris-say about 5inches wide.
4.Heat oil in a deep pan over low heat.
5.Slip the poori into the oil. Once it puffs up and turns to light-golden color turn it over and cook the other side .

Serve it hot .

Stuffed Bhindi / Stuffed Okra / Stuffed Lady finger

2008-11-27T18:23:00.006+09:00

Delicious and colorful recipe!! Try this and let me know.

Stuffed Bhindi/Stuffed Okra/Stuffed Lady finger

Ingredients:
500gms Bhindi
2 onions
2 tomatoes
2 green chillies
2tspn. oil
1tspn. chat masala powder
1/2 tspn. garam masala powder

Method:
1. Wash and wipe dry lady fingers. Slit them and keep aside.
2.Make a paste of onions, tomatoes, and green chillies.
3. Heat 1tspn of oil in a non stick pan on a meduim flame, and add the above paste and cook them for 3 min.
4. Add chat masala powder and garam masala powder and cook for 1 min. Let the masala cool
5. Stuff the masala into the slitted ladyfingers.
6. Heat 1tspn. oil in a non stick pan on a meduim flame. Add stuffed lady fingers to it and cook for 10-12 minutes. Stir in between.

Serve it hot.

Happy Deepavali

2008-10-27T16:33:00.001+09:00

BISIBELEBATH

2008-08-09T19:31:00.003+09:00

BISIBELEBATH

CHIGALI / TIL TAMBITTU

2008-08-09T18:56:00.003+09:00

TIL /BLACK SESAME SEEDS/CHIGALI TAMBITU

Chigali Tambittu is prepared on Nagapanchami festival, 5th day of Shravana masa. Here goes the recipe of Chigali Tambittu which is offered to God of Snakes, Naga. :-)

Ingredients:
50 gms Black sesame seeds/Til/Ellu in Kannada
50 gms Jagerry -powdered
1 Cardamon

Method:
1. In a mixer jar, add Black sesame seeds /Til/ Ellu and make powder
2. Add crushed jagerry and cardamon to mixer jar and run for 1-2 minutes
3. Make the mixture into shape of balls

Optional
You can add grated coconut

I'M BACK!

2008-07-22T18:28:00.007+09:00

RECIPES COMING UP!!
VANGI BATH

AVAREKALLU GOJJU /HYACINTH BEANS (ಅವರೆಕಾಳು ಗೊಜ್ಜು)

This bean is called in kannadaAvarekalluGujrathi Surti papdi lilva Marathi Val Tamil Avraikai English Hyacinth beans and Telugu Anapakaya

MASALA VADA AND KHARA KADABU

2008-02-22T13:28:00.008+09:00

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

2008-02-19T15:46:00.012+09:00

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.

2008-02-19T13:01:00.003+09:00

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

BEETROOT SABZI / PALYA

2008-02-19T10:36:00.006+09:00

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

2008-02-18T22:18:00.006+09:00

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

2008-02-18T17:56:00.005+09:00

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

2008-02-14T15:43:00.007+09:00

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

2008-02-13T22:17:00.005+09:00

BASSARU

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

Bassaru is cooked in most of the Bangaloreans houses. When housewives gossip like as our friend "Madhu" says Pankajamma and Sarojamma gossips :-D (Really entertaining Madhu avare)

one among the two housewives ask -nimma maneli ivathu enu saaru (what saaru(curry) have you prepared today?) Namma maneli bassaru -(I have prepared bassaru) and she questions the other housewife -nimma maneli?(What about u?) HOwda! Namma manelu Bassare!(other housewife replies-Is it! I have also prepared the same curry).
Not that they have 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.
Last week I had prepared with a combination of spinach with moong bean or green gram.

Ingredients:
A bunch of spinach-chopped

1/4 cup moong beans or green gram

4 cups water

Cook the above-dont overcook. 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

3 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

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

2008-02-11T19:57:00.000+09:00

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 BATH / RICE

2008-02-08T15:16:00.000+09:00

TOMATO BATH / 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

2008-02-08T15:13:00.001+09:00

TOMATO SAAR / TOMATO RASAM

BHINDI / OKRA / LADIES FINGER - FRY /SABZI

2008-02-08T15:05:00.000+09:00

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

2008-02-08T14:58:00.000+09:00

ONION PAKORAS / FRITTERS

METHI RICE / FENUGREEK LEAVES RICE

2008-02-06T16:32:00.000+09:00

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

2008-02-03T16:01:00.000+09:00

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

2008-02-02T23:04:00.000+09:00

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

2008-02-01T22:19:00.001+09:00

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

2008-02-01T15:44:00.000+09:00

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

2008-02-01T15:15:00.000+09:00

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.

CARROT SABZI/PALYA

2008-01-29T19:42:00.000+09:00

CARROT PALYA

Ingredients:
2 meduim sized carrot-grated
1 meduim sized onion finely chopped
3-4 green chillies-remove seeds and slit
3-4 curry leaves
1tspn.channa dal
1tspn mustard seeds
1tbspn oil
salt as per taste
fresh corriander chopped for garnishing

Method:
1. Heat oil in a pan on meduim flame, add mustard seeds, once it splutters add channa dal once it turns light brown add chopped onions, green chillies and saute.
2. Add grated carrot, salt and cook for 5-6 minutes
3. Once the carrot is cooked garnish with fresh chopped corriander

Serve it hot with chapatis/phulkas. Can also be served as side dish with rice.

BEANS SABZI/PALYA

2008-01-29T19:26:00.000+09:00

BEANS PALYA

Ingredients:
250 gms. French beans
1 meduim sized onion chopped
3-4 green chillies/red chillies
1tspn channa dal/urdhal (optional)
1tbspn. oil
1tspn. mustard seeds
2tbspn. grated coconut
fresh corriander chopped
salt as per taste

Method:
1.Finely dice french beans.
2. Heat oil in a pan on meduim flame.
3. Add mustard seeds,once it splutters add chopped onion, chillies and saute till onion turns transulent.
4.Add beans,salt and cook for 7-8min. (Dont over cook)
5.Garnish with fresh chopped corriander and grated coconut.

Serve it as a side dish with rice.

GREENS CURRY/MOSOPPU

2008-01-29T14:44:00.000+09:00

GREENS CURRY/MOSOPPU
In kannada soppu means greens. Mosoppu is a curry with mixed greens and dal-prepared in most of the kannadigas houses in Bangalore.
This recipe I learnt it from my mother. I remember during my school days and college days when we use to share our lunch boxes-when my mother use to pack mosoppu saru with rice my childhood friend Anitha, who is settled in Bellary now, use to love this!

Ingredients:
1/2 cup toor dal
small bunch of fresh spinach
small bunch of fresh fenugreek/methi leaves
small bunch of dil/sabsige soppu
1tspn cumin seeds
4-5 green chillies
2 meduim sized tomatoes
1/2 meduim sized onion
5-6 garlic pods
1tbspn grated coconut
salt as per taste

For seasoning
1tspn oil
1tspn mustard seeds
pinch of asafoetida
4-5 crushed garlic pods
5-6 curry leaves

Method:
1.Pressure cook dal with greens,cumin seeds, garlic, green chillies, chopped tomatoes, coarsely chopped onion in 3cups of water
2. Once it is cooked, pick the greens, garlic, green chillies and grind them with grated coconut corsely.
3. Mix the above grinded with the dal.
4. Add salt and let it boil
5. Meanwhile, in a small pan heat oil on a meduim flame - add mustard seeds, once it splutters, add asafoetida, crushed garlic -let it turn slight brown and add curry leaves and saute.
6.Transfer the seasoned to the curry and boil for 2-3 min.
Serve it hot with rice.

Variations:
1.You can just cook with spinach/palak -without other greens or only greens of your choice.
2. You can add tamrind
3. In seasoning you can add red chillies.
4. Coconut -optional.

KOSAMBRI

2008-01-29T14:19:00.000+09:00

KOSAMBRI
Kosambri is a typical karnataka dish. All festivals and special occasions have this salad in the menu. Today I will be sharing Hesarbele Kosambri.

Ingredients:
1/2 cup moong dal
1 medium sized cucumber,chopped
3-4 green chillies, remove the seed and slit
1tspn oil
1tspn mustard seeds
4-5 curry leaves
1tspn lemon juice
pinch of asafoetida
fresh corriander chopped
2tbspn.fresh grated coconut
salt as per taste

Method:
1.Soak moong dal for 30minutes and drain it dry and keep it aside.
2.Heat oil in a small kadai or pan on meduim flame. Add mustard seeds-once it splutters,add green chillies, curry leaves and asafoetida. Saute and put off the flame.
3. Add the above seasoned to moong dal.
4. Add chopped cucumber, chopped corriander, grated coconut,salt and lemon juice.

CABBAGE SABZI

2008-01-28T16:37:00.000+09:00

Cabbage Sabzi
In kannada, cabbage sabzi is known as yele kosina palya. Most of the marriages and functions in bangalore will have this sabzi in the menu.
This is quite simple and easy. Here goes the recipe!

Ingredients:
1/4 Cabbage shredded
3-4 green chillies -remove the seeds and slit
1/2tspn mustard
1tspn. urdhal
1tbpsn. oil
salt as per taste
fresh chopped corriander

Method:
Heat oil in a pan on a medium flame.
Add mustard once it splutters add urdhal when it turns light brown add slitted green chillies and saute.
Add shredded cabbage add salt as per taste and cook for 7-8 minutes.
Garnish with fresh chopped corriander.
Can be served as side dish with rice /Serve it hot with chapatis/phulkas

DIL JEERA RICE

2008-01-28T15:24:00.000+09:00

DIL JEERA RICE

This recipe is my own creation. I keep trying different rice's/pulav's. This is one among them, which has been great hit. All my guests from different countries inculding Indians have really enjoyed it.
It is very simple and tasty!

Ingredients:
2 cups of rice
small bunch of dil-coarsely chopped
1tbspn. cumin/jeera seeds
4 cloves
2-3pcs.cinnamon
1 anistar
1 cardamom
2tbspn oil
Salt as per taste

Method:
1. In a pan, heat oil on medium flame add all the spice and saute.
2. In rice cooking utensil, add rice, coarsely chopped dil,add the sauted spice, salt as per taste and sufficient water to cook rice.
Serve it hot with raitha or any indian curry!

Note: I have always used basmathi rice-I soak for 30min before cooking and the proportion of rice is to water is 1:1.2 i.e., 1cup rice :1.2 cup of water. I cook in electric rice cooker/pressure cooker.

EGG CURRY

2008-01-25T15:43:00.000+09:00

EGG CURRY

When we invite friends/guests home -My hubby will prepare one recipe of his and once my set of menu is cooked he starts his. So today I will be sharing my hubby's recipe which,I learnt from him recently. This recipe is quite easy and simple and also tasty and yummy!

Ingredients:

4 boiled eggs
6 button mushrooms-sliced
1 onion-sliced
2 capsicum -sliced
4 cloves
4 cinnamon
1tbspn. ginger garlic paste
2 meduim sized tomato-chopped
2tbspn. oil
1tspn.cumin /jeera powder
1tbspn. red chillie powder
1tbspn.corriander powder
1tspn. garam masala powder
1tbspn. kasuri methi
Salt as per taste
fresh chopped corriander for garnishing

Method:
1.Heat oil in thick bottomed pan,add clove and cinnamon-allow them to splutter then add sliced onions and cook them till they become translucent.
2.Add sliced capsicum,sliced mushrooms ginger garlic paste and saute.
3.Add chopped tomatoes and cook for 3-4minutes till they become soft.
5.Add red chillie powder, corriander powder and saute,cumin powder, salt and saute.
6.Now add the boiled egg(cut it in halves)close the lid and cook for 4-5 minutes.
7.Add gram masala,kasuri methi and cook for 2-3 minutes.
8.Garnish with fresh chopped corriander.

Serve it hot with any Indian bread or Rice

HOW TO MAKE PHULKAS

2008-01-24T21:31:00.000+09:00

How to make phulkas?
Here goes the recipe...

Ingredients:
1 Cup whole wheat flour
2 pinch of salt
1/2tspn.oil/ghee
Enough warm water to make the dough soft

Method:
1.Add seived flour in a bowl,add salt and enough water and knead for sometime then add oil or ghee and knead into soft dough. Keep aside for 15-20min.
2.From the dough- divide into equal parts in the size and shape of a lemon.

3.Take sufficient dry wheat flour for rolling the dough- roll it into a form of small puris.

4.Heat the tawa on a medium flame. Put the rolled phulkas on the tawa.
5.Flip and half cook on both the sides.(The top will look dry and small bubbles will form).

6.Remove the phulka from the tawa and put it directly onto the gas flame. It will raise.

With the forceps flip on both the sides without burning.
7. Put off the flame once it is done or remove the phulkas from the flame

SOYA CHUNK FRITTERS

2008-01-24T15:21:00.000+09:00

SOYA CHUNK FRITTERS
This is my own original recipe -which turned out great!

INGREDIENTS
20Soya chunks
1cup Gramflour (besan)
1tspn Red chillie powder
A pinch Soda bi-carbonate/ baking soda
Oil to fry
Salt as per taste

METHOD
1. Add chunks and little salt to the warm water and keep for 5 minutes.
2. Chunks will become soft. Squeeze out the water.
3. Take gram flour in a bowl. Prepare a thick batter with water by adding chilly powder, salt and soda.
4. Add the squeezed chunks to the batter.
5. Heat oil in a kadai. Dip each chunk into the besan batter and deep fry in hot oil till light golden brown. Serve with chutney or sauce of your choice.

MAJJIGE HULI OR DAHI KADI

2008-01-24T14:58:00.000+09:00

MAJJIGE HULI OR DAHI KADI
Kadi! as I call in my mother tongue, marathi is one of my favourite curry which I learnt it from my mother. It is yummy, easy and quickest yogurt curry.

INGREDIENTS
250 gms Yoghurt
2 tbsp Grated coconut
3 Green chillies
2 tbsp Chopped coriander
2 Whole black pepper
1/2 tsp Turmeric
1 tbsp Oil
1 tsp Mustard seeds
8 to 10 Curry leaves
Pinch of Asafoetida
Salt as per taste

METHOD
1. Grind grated coconut by adding green chillies, coriander, pepper and turmeric.
2. Heat oil in a kadai, add mustard seeds, curry leaves and asafoetida.
3. Add the grinded mixture, salt and boil by adding a little water.
4. Cool the mixture/kadi.
5. Beat yogurt with a whisk to make it smooth.
6. Add the yogurt to the cooled mixture/kadi.
7. You can add boiled ladies finger/white pumpkin/cucumber to the kadi. Serve it hot with rice.

BASMATI RICE KHEER

2008-01-24T14:47:00.000+09:00

BASMATI RICE KHEER

INGREDIENTS:

50gramsBasmati rice
1tbspn.Ghee (Clarified butter)
3-4 tbspn Sugar or according to the sweetness you would prefer
1 litre Milk
Cardamom Almond and Raisins
A dash of Saffron

METHOD:
1.Wash and soak rice for 1/2 hour.
2. Drain it and keep the rice aside for sometime till it is completely dried.
3.Heat ghee in a pan. Add the rice and fry till light brown.
4. Add milk to the rice and keep stirring till the mixture thickens or reduces to 1/3rd of the orginal quantity.
5.Add sugar and mix well by partially crushing the rice.
Basmathi kheer is very creamy and has a delightful aroma, especially when seasoned with grounded cardamom, thinly sliced almond and raisins.
A dash of saffron gives the creamy dish a luminous, pale golden color.
Keep in the fridge and serve chilled. It can also be served hot.
Hope you enjoy!

SET DOSA

2008-01-24T14:22:00.000+09:00

SET DOSA
This dosa is quite popular in south india.It small in size, very soft and very tasty.
I always felt the following recipe, which I learnt from my mother is yummy compare to hotel one. Everytime it is a great hit! And my guests always enjoy them.
Hope you like it!
Ingredients:
2 cups of rice
3/4 cup of poha
1/2 tsp. of methi seeds
2 tblspn. of curd/yogurt
1tspn of salt
pinch of soda
For garnishing- 1 cup of grated carrot
1cup of chopped fresh corriander
Method:

1.Soak rice,poha and methi seeds for 4 hrs.
2.Grind them into fine paste. Let the consistency of the batter be little thick. Dont make it watery.
3.Ferment the batter overnight.
4.Before making dosas, beat the yogurt/curd and mix in the batter.
5.Add salt and soda.
6.Heat the tava on a medium flame, brush the tava with cooking oil/ghee. Then pour the batter into the tava. Dont spread the batter let it be thick and small in size(pulka size).
7. Flip them on the other side- once you see small pores and feel it is cooked.
Optional-Garnish with grated carrot and chopped corriander on the upper side. This dosa is very tasty and soft.
Serve it hot with veg kurma/saagu and chutneys.Hope u enjoy them...

IDLI & RAVA IDLI-SOFT N TASTY

2008-01-24T13:53:00.000+09:00

Idli! -Soft N Tasty!
Is one of my favourite breakfast. I would prefer to eat anytime whether for breakfast, brunch, lunch or dinner. I relish my mother's idli with sambar,chutney and vada.
I prefer eating idli as i feel lite especially whenI am travelling. I always use to enjoy eating idli during my pregnancy. My native, Bangalore with lot of road side hotels like sasyahari and tiffin rooms have idli in their menu throughout the day.. they just taste good!
Everytime when i make idlis, I want to capture idli shots -but, by the time I capture- my casserole is empty hehehe...
So, next time I will defnetly capture and post the pics.

Here goes my recipe-

INGREDIENTS
1 cup of Urdhal
2 cups of Rice or Idli Rava
small cup of cooked rice
5 - 6 methi seeds
1 tspn of Salt
Pinch of Soda/Yeast

METHOD
1.Soak urdhal, rice and methiseeds seperatelyfor 6 to 7 hrs.
2.You can soak the cooked rice for 30 minutes before grinding.
3First grind urdhal into a fine paste. Then grind the rice, cooked rice and methi seeds
NOTE(If you grind rice coarsely - this will result into rava idli)
4.Let the batter consistency be thick. Dont make it watery.
5.Let the batter ferment overnight.
6.Just before cooking them you add salt and soda to the batter.
7.Apply ghee to the idli plates or pouches.
8.Pour the batter into idli plates/pouches. Cook for 12 minutes.

For Rava Idli -
If you are using idli rava. Just soak the idli rava for 1 or 2 hrs. After you grind urdhal with cooked rice and methi seeds, drain the idli rava and mix into the batter. Serve it hot with sambar, chutney and vada. Hope you enjoy them!

RAITHA- CUCUMBER RAITHA

2008-01-21T10:51:00.000+09:00

Raitha has always been my favourite. I just love my mother's raitha. She prepares different types of raitha like cucumber raitha, carrot raitha,raddish raitha and mixed raitha with tomatoes,onion and cucumber. My friend Preethi, prepares carrot raitha with dry fruits which tastes good with rice. I would be sharing it very soon!

Lot of variations can be done with one's taste. Recently I had prepared Raddish raitha -It was a great hit-My Japanese friends just loved it!

RaithaーCucumber Raitha

Ingredients

1No. Cumcuber grated

1 cup yogurt

Salt as per taste

Fresh chopped corriander for garnishing

For Seasoning

1tsp oil

1tspn mustard seeds
2－3　green chillies

Pinch of Asafoetida(hing)

1tspn. urad dal(black gram)

Method:

1. Grate the cucumber -keep it aside.

2. Heat the oil on a low flame, add mustard seeds-let it splutter, add urad dal, once it turns slight brown add asafoetida add green chillies. Let the seasoning cool.

3. Whip the curd, add the seasoning, add the grated cucumber, add salt as per taste and garnish with fresh chopped corriander.

ALOO PARATHA

2008-01-20T16:21:00.000+09:00

Aloo Paratha - the quickest and easiest recipe.
As it was a weekend -we had got some engagements -din't want to have the same cerels/cornflakes/bread which we usually have. So, thought of something easy,quickest and filling.. What flashed to me was Aloo Paratha!

Ingredients:
For the dough-
1 Cup whole wheat flour
1/4 tsp.salt
1/2tspn. oil/ghee
Enough warm water to make the dough soft

For the stuffing
2 Potatoes-boiled,peeled and mashed
2-3 green chillies,finely chopped
1tspn.corriander powder
1tspn. red chillie powder
1/2tspn.amchur powder
1/2tspn. garam masala powder
1tbspn.fresh corriander, chopped
1tspn. ghee/oil for brushing the paratha

Making dough-
Seive flour,add salt and enough water and knead then add oil or ghee and knead into soft dough. Keep aside for 15-20min.

Making potato filling-
Boil the potato either in pressure cooker or microwave. Once it is cooled,peel and mash it.
To the mashed potatoes add green chillies, red chillie powder, corriander powder, garam masala powder, amchur powder and fresh corriander. Mix well

Making Parathas
Method:
1.From the dough- divide them into equal parts in the size and shape of a lemon.
2.From the stuffing-divide them into same size and shape of the dough
(divide the dough and stuffing into same size and shape)

3. Take sufficient flour for rolling the dough- roll them into a form of small puris.
4. Stuff the potato filling and close it-genlty pat them with ur palms and take enough flour and roll them gently.
5.Now cook the rolled parathas on a tava with a medium flame -once the paratha is cooked on one side flip around, apply/brush some ghee or oil,flip around and apply ghee on the other side and cook till they are light brown.

Serve them hot with curd, pickle/chutneys.

SPONGE CAKE

2008-01-18T15:24:00.000+09:00

INGREDIENTS:
1 cup all purpose Flour/Maida

1/2 cup Sugar (powdered)

2 Eggs

75 gms Butter

1/2 tsp Baking Soda

2 drops any essence (Vanilla)

1 pinch food color (optional)

Method:

1. In a bowl, beat the eggs with a beater by adding essence, baking soda and food color.

2. In another bowl, mix butter and sugar.

3. Add all purpose flour/maida.

4. Add the beaten eggs.

5. Now mix well till you don't find any lumps left over.

6. Grease the microwave bowl with butter and pour the above mixture.

7. Pre-heat oven to 300 c.

8. Place bowl inside. Bake at 200 c for 5-7 minutes and 150 c till done. (35 to 40 minutes).

9. Poke with a toothpick and check. Cool completely before doing icing if any.

Note:Follow the baking instructions for cake from your appliance catalog.

Gobi - Shimla Mirch Masala

2008-01-18T15:05:00.000+09:00

Cauliflower N Capsicum Curry/Gobi-Shimla Mirch Masala

Ingredients:

1/2 cauliflower/gobi
1 onion-sliced
2 capsicum -diced (I have also used red and orange bell peper)
3-4 green chillies
1tspn. ginger garlic paste
1meduim sized tomato-chopped
2tbspn. oil1tspn.cumin seeds/jeera
1tbspn. red chillie powder
1tbspn.corriander powder
1tspn. garam masala powder
fresh chopped corriander
Salt as per taste

Method:

1.Heat oil in thick bottomed pan,add cumin seeds-allow them to splutter then add sliced onions and cook them till they become translucent.

2.Add green chillies, ginger garlic paste and saute.

3.Clean and Seperate the cauliflower into small-small florets.

4.Add the cauliflower,salt and cook for 5-6 minutes on medium flame.

5.Add red chillie powder, corriander powder and saute.

6.Add chopped tomatoes and cook for 1-2 minutes.

7.Add diced capsicum and bell pepper and cook for 3-4 minutes.

8.Add gram masala and saute

9.Garnish with fresh chopped corriander

Gajar Ka Halwa in Microwave

2008-01-17T16:07:00.000+09:00

Gajar Ka Halwa in Microwave

I felt Gajar Ka Halwa in Microwave is much easier as it avoids stirring. It has always been a great hit! My guests always enjoyed them.

We had our Japanese friends and a friend from Turkey who was here for the lunch last weekend. Our Turkey friend was surprised to know that halwa could be made out of carrot. According to him they have this dessert halwa in their country like badam halwa, wheat halwa.. but not carrot halwa.

Ingredients:
500gms.-Carrot-grated

1/2-cup milk

200ml.-Sweetened Condensed Milk

Sugar as per taste (as the condensed milk is sweetened)

2-3 tbspn.-Ghee/Clarified butter

25 gms- Almond coarsely powdered (Roasted almonds in microwave for 2min and powdered)

1/4 tsp.-Saffron strings

1/2 tsp.Freshly crushed cardamom powder

Raisins and cashew nut for garnishing

Method:

1. Take a deep bottomed microwaveable vessel-mix carrot and milk and microwave on high for 15 minutes. Stand for few minutes.

2. Remove and stir, mix condensed milk and microwave for 15 minutes. Stand for few minutes.

3. Remove and stir, add sugar,add ghee, cardamom powder and almond powder and microwave for 6-8 minutes.

4. Garnish with saffron, raisins and cashew nuts fried in ghee

Serve hot or chilled.

Zucchini with Moong dal

2008-01-16T22:54:00.000+09:00

Ingredients:
1-2 zucchini1/2 cup moong dal(green gram pulse)
1 small sized chopped onion
5-6 garlic cloves coarsely chopped
3-4 green chillies chopped1tsp jeera(cumin seeds)
1 meduim sized tomato(optional)
Fresh corriander for garnishing
1/2 tspn turmeric
1tbpsn oil
pinch of asafoetida/hing
Salt as per taste

Method:
1. Pressure cook moong dal with 2cups of water,2 drops of oil, and turmeric.
2. Heat oil in thick bottomed pan, add jeera let it splutter then add chopped garlic, green chillies, chopped onion. cook them till they become translucent.
3.Add zucchini cubes, cook on medium heat till the zuchinis are soft.
4.Add cooked dal, add salt as per taste and boil for 6-7 minutes on a medium heat.
5.Garnish with fresh chopped corriander leaves.

EGG PIZZA

2008-01-15T15:23:00.000+09:00

This recipe was accidently born. It was a bad weather, I mean extremely cold. Feeling lazy not in a mood to go for my day to day veggie and milk shopping which they call kaimono in Japanese. But, I had to go or else there is no milk for next day's morning coffee. Called up my hubby and asked him to get while he is returning back home. But, he said he will come home and then we could go. After he came we decided to go to a nearby super market with our 1 yr old naughty son without baby car i.e, either one of us carrying him. We did our veggie shopping which included a pack of 10 eggs. We arrived near the apartment main entrance and thought of exchanging veggie cover with our son. So I was exchanging my son for a veggie bag, didn't hold the carry bag and my hubby didn't notice and dropped the bag-so our eggs were cracked and they were supposed to be treated immediately. I was almost tired for the day and 6 eggs were with huge cracks so, how to get them treated immediately was my question? so, my hubby replied me with his run time recipe within 15-20 min. Here goes his run time recipe- EGG PIZZA- It was real yummy! Today we had some Japanese guest we had decided to add this in our menu. It was a huge hit and they enjoyed it saying Oishii!

Egg Pizza- Serves 4 to 6
Ingredients:
6 Eggs
1 medium sized-Chopped onion
1 Capsicum
1 Red bell pepper
1 Yellow bell pepper
1 Green chilli
4 Button mushrooms
1 medium sized Tomato (Thick with less juice is preferred) Chopped
1 tea spoon Red chilli powder
1 tea spoon Black ground pepper
Butter for frying
½ inch Ginger chopped
4 to 5 cloves Garlic chopped
1 pinch Turmeric powder

¼ cup Mozarella cheese

Coriander and Dill for garnishing (chopped)

Salt – as per taste
1 pinch Sugar
Method
1) Break the eggs into a bowl. Beat well. Add a pinch of sugar and salt and beat again till it froths. Keep it aside.
2) Heat butter in a pan. Add onion and sauté. Add garlic and ginger and sauté. When the onion turns golden brown add other vegetables except tomato and sauté till done. Add turmeric powder.
3) Add salt and red chilli powder, and sauté little more. Now add tomato. Let the tomato not become too soft. Add a pinch of garam masala powder. Remove and keep aside.
4) In a thick bottomed, medium sized pan, add some butter and spread it on the entire pan. Heat the pan on a medium flame. Pour the beaten egg into the pan and cook on low heat.
5) Spread the cooked vegetables on the top. Add coriander and dill. And let it cook on a low heat. If required cover with a lid.
6) Once the egg is done, spread the grated cheese and cover with the lid and let the cheese melt
7) Serve hot with tomato sauce.

GOBI MANCHURIAN

2008-01-09T18:34:00.000+09:00

Here in Tokyo at the beginning of the year we have a vacation. It was the second day of the year quite gloomy as it was cloudy. To cheer up our mood and tongue we decided to go for gobi manchurian, which my hubby was longing to have from longtime. It turned out great! Here goes the recipe.

For the Batter
1cup all purpose flour
3tbsp. corn flour
1tspn. ginger garlic paste
1tspn. red chillie powder
salt
water
1 medium size of caulifower

Method
Seperate the florets clean them and drain them dry
Make the batter -let the batter consistency be medium not too thick or thin.
Dip each floret in the batter and deep fry them in the oil on a medium flame.

For the Gravy

1 medium size sliced onion
1 small bunch of spring onion finely chopped
2tsp of garlic finely chopped
2 tsp of green chillies finely choped
2 medium size capsicum
1tsp. soya sauce
2tbsp. tomato sauce
Fresh corriander chopped to garnish
2tbspn of oil
salt as per taste

1 Heat oil in thick bottomed pan, add sliced onions and cook them till they become translucent.
2.Add spring onion, green chillies and garlic and cook them for 2 min.
3. Cut capsicum into half, remove the seeds and make into slices and cook for a minute
4. Add tomato sauce, soya sauce and salt as per taste
5. Add fried gobi and stir well and cook for a min or two
6. Serve hot, garnished with fresh chopped corriander leaves.

Besan Ka Ladoo

2008-01-09T14:52:00.001+09:00

This is one of my favourite dessert! Usually prepared during Krishna Janamashtami.
Ingredients
2 cups Gram flour
6-8 Cashewnuts
6-8 Almonds
1/2 cup Ghee
1tspn Green cardamom powder
1 cups Powdered sugar

Method-
1. Sieve the besan through a fine sieve and set aside.
2. Coarsely grind cashewnuts and almonds and keep aside.
3. Melt ghee in a kadai. Add besan, cook over low heat till besan is well done and gives an aroma. This takes about 15 to 20 minutes
4. Add Cardamom powder, ground cashewnuts and almonds. Stir and take it off the heat.
5. Let it cool for a while.
6.Add the powdered sugar and mix well by using your hands
7.Shape it into a round or desired shape and store in an airtight container