Thursday, 28 July 2011

Palak rice bath

  • 2-3cups of palak
  • ½ cup coconut grated
  • 1-2 green chillies
  • Ginger
  • 5-6     Garlic cloves
  • 3-4 cloves/lavanga
  • 2cup rice
  • 1Onion 
  • Mix  coconut, green chillies, ginger, garlic,cloves and grind it.
  • Heat oil in the cooker, add cumin seeds. wait till its flutters, then add onion(fry until they becomes light brown),then add palak soppu, the ground mixture, rice, 4cups of water and salt.
  • Close the cooker and cook  this for 10-15min(2whistles).
  • Consume this with plain yogurt.

    Tuesday, 26 July 2011

    Cabbage-Onion Pakoda

    • Gram flour 5-6tsp
    • Rice flour 1tsp
    • Cabbage 2cup chopped
    • Onion 1 chopped
    • Red chilli powder 1tsp
    • Salt
    • Carom seeds (ajwan/oma kalu)
    • Oil
    • Cumin seeds ½ tsp
    • Turmeric ¼ tsp
    • Mix all the ingredients (except oil),make a smooth batter with little  water.
    • Heat oil, add 1tsp of oil to the batter.
    • Drop batter bit by bit  in the hot oil and deep fry it with medium flame.
    • Serve hot pakodas with ketchup or any other chutneys.

    Friday, 22 July 2011

    Palak tambli

    • Palak 1cup
    • Grated coconut 1cup
    • Green chilli 1
    • Pepper 4-5(kaalu)
    • Cumin seeds (jeera) 2 spoons
    • Yogurt ½ cup
    • Salt
    • Oil 1tsp for tempering
    • Musturd seeds
    • Red chilli 1
    • Boil palak for 5minutes.
    • Dry roast pepper and cumin seeds.
    • Mix boiled palak, roasted ingredients, coconut and grind it.
    • Add yogurt and salt to taste to the ground mixture.
    • Finally,temper this with  musturd seeds and red chilli.

    Tuesday, 19 July 2011

    Uddina vada

    • 1cup split black gram(uddina bele)
    • 4tsp semolina (Rava ) roasted
    • Ginger chopped
    • 3tsp of dry coconut chopped
    • Curry leaves chopped
    • Salt
    • Oil for deep frying
    • Coriander leaves chopped
    • Peppercorn  5-6
    • Soak split black gram in water over night.
    • Wash soaked split black gram and grind it.(without adding too much of water)
    • Add semolina, ginger, coconut, curry leaves,peppercorn, salt and coriander leaves to the ground mixture.
    • Heat oil,Soak hands with little water, take a small ball of the batter and give it a round shape.
    • Make a hole in the center.
    • Deep fry it.

    Sunday, 17 July 2011


    • 1cupGram flour/kadle hittu
    • 1 ½ cup Sugar
    • 1cup Water for sugar syrup + 1/2 cup water for boondi batter
    • Cardamom
    • Cloves for garnishing
    • Oil for deep frying

    Preparing the Sugar Syrup:
    • Mix water and sugar in a heavy bottomed pan and heat on a medium flame.
    • The syrup should be of one thread consistency. The syrup will be ready when all the sugar melts. Add the cardamom powder to the syrup and keep this aside.
    Preparing Boondis:
    • Make  smooth batter of gram flour.
    • Heat oil in a pan on a high flame. To test the temperature of oil just drop a pinch of batter. If it rises immediately the oil is ready for making the boondis.
    • Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With the other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer
    • While Frying there ll be a fluttering sound. Fry well till the sound stops. Drain oil and add the boondis to the syrup immediately. 
    • When it is cool, start making lime sized balls out of the soaked boondis. 
    • Store the so prepared boondi laddus in airtight container.Will taste good after a few hours as the boodis soak well.

    Thursday, 14 July 2011

    Ragi vada

    • Millet flour 1cup(raagi hittu)
    •  Roasted chickpea (Dalya,putani) 5tsp
    • Onion 1 chopped
    • Green chillies 1-2 chopped
    • Coriander leaves
    • Salt
    • Oil for deep frying
    • Take roasted chickpea(dalya/putani) and grind it.(corse powder)
    • Take a bowl, add  roasted chickpea powder, millet flour, onion, green chillies, coriander leaves, salt and mix it well.
    • Make a smooth dough.
    • Take lime sized dough, press it into round shape and deep fry.

    Tuesday, 12 July 2011

    Jowar roti

    • 1cup jowar flour
    • 1/4  - 1/2   cup wheat flour
    • 1/4cup wheat flour for rolling
    • Salt
    • Boiling water
    • Take bowl, add jowar flour, salt, boiling water. Mix it well and now add 1/4cup wheat flour and knead it for 10-15mins. Make a smooth dough(like chapatti dough).
    • Take lemon sized ball and roll it out carefully. Use plenty of wheat flour while rolling.
    • Heat the tava  and roast the rotis on hot tava (both sides to be roasted).
    • Apply water(use wet cotton towel) while roasting.

    Monday, 11 July 2011

    Mixed veg raita

    • 1 Onion chopped
    • 1Tomato chopped
    • 1/2cucumber chopped
    • 1 small radish chopped/grated
    • 1 Green chilli chopped
    • 2cup yogurt/curd
    • Salt
    • Sugar
    • Mix all the chopped vegetables,now add yogurt, salt and sugar as per taste.
    • Consume this with Paratha or any other rice items

    Thursday, 7 July 2011

    Eggplant-Tomato curry

    • Eggplant 1(Brinjal /badanekaayi) chopped
    • Tomato 1 chopped
    • Onion  1 chopped
    • Green chillies 2 chopped
    • Coriander and cumin powder 2spoons
    • Turmeric
    • Asafoetida (hing)
    • Peanut (shenga) 2tsp
    • Sesame seeds  (ellu) 2tsp
    • Mustard seeds (sasive kaalu)  1spoon
    • Cumin seeds 1spoon
    • Coriander leaves
    • Oil
    • Salt
    • Heat oil and deep fry to the chopped eggplant keep it aside.
    • Now dry roast peanuts and sesame seeds and powder it.
    • Heat oil, add mustard seeds and cumin seeds. When it flutters, add hing, onion, green chillies, turmeric, coriander and cumin powder wait 2 minutes, add tomato and again wait 2 minutes, add deep fried egg  plants, salt, coriander leaves, peanuts and sesame  powder.
    • Stir it well.

     This is a very famous curry in North Karnataka, this is a must with Jowar Roti.

    Coconut-Onion chutney

    • 1 cup grated coconut
    • 3-4 red chillies
    • 1 ½spoon coriander seeds
    • 1 Onion chopped
    • Salt
    • Jaggery
    •  Roast to the red chillies and coriander seeds.
    • Mix roasted ingredients, coconut,onion,salt, jaggery and grind it.
    • It goes well with Dosa.

    Sunday, 3 July 2011

    Carrot puri

    • Grated carrot 1 cup
    • Wheat flour 2cup
    • Salt
    • Oil
    • Soda pinch(optional)
    • Grind the grated carrot.
    • Mix wheat flour, the ground mixture and salt (soda, oil as required). Mix it well. Make a hard dough.
    • Kneed it well. Leave it for 15minutes.
    • Make small balls of the dough, apply oil and  roll these into round shaped puri sheets.
    • Heat oil  and deep fry puri sheets.

    Friday, 1 July 2011

    Tomato omelette

    • Tomato chopped 1
    • Onion chopped 1
    • Green chillies chopped 2
    • Coriander leaves chopped
    • Gram flour 2cups
    • Rice flour ½ cup
    • Cumin seeds 2 spoons
    • Turmeric powder
    • Salt
    • Asafoetida
    • Oil
    • Mix all the ingredients.(except oil)
    • Make batter(like dosa batter).
    • Heat tava ,take the spoon full of batter and spread(not too thick).
    • Now sprinkle oil, cover it and cook it for minute.
    • Now flip the omlette,sprinkle oil and cook it for one more minute.
    • Thats it, Done.