Yellow split pigeon pea with bottle gourd

Ingredients:

• Bottle gourd 1/2 chopped
• Yellow split pigeon pea 1/2 cup
• Onion 1 chopped
• Coriander Leaves for garnishing
• Oil 2tsp
• Curry leaves
• Green chilli 1 sliced
• Cumin seeds 1tsp
• Mustard seeds
• Asafoetida
• Turmeric powder
• Ginger 1inch
• Salt
• Coriander powder 1tsp
• Cumin powder 1tsp

Preparation:

• Heat oil in a cooker, add mustard seeds,cumin seeds. Wait till it splutters,
• Then add green chilli,curry leaves,asafoetida,onion,turmeric powder,ginger,coriander and cumin powder.
•  Now add bottle gourd,saute it for 2minutes.
• Then add washed yellow pigeon pea and 1cup of water.
• Cover it with lid and wait till 3-4 whitstle
• Garnish with coriander leaves.
• That's it. Its ready to be consume.

Chutney Powder

Ingredients:

• Rosted split chick pea 1bowl
• Split black gram 1bowl
• Curry leaves 1bowl
• Garlic cloves 1/4bowl
• Cumin seeds 2tsp
• Coriander seeds 2tsp
• Fenugreek seeds 1/2-1tsp
• Red chilli powder 2-3tsp
• Turmeric powder 1-2tsp
• Mustard seeds 1/2tsp
• Asafoetida
• Salt
• Tamarind (optional)

Preparation:

• Mix and roast all the ingredients in a medium flame. Let it cool down.
• Powder rosted ingredients into a fine powder. Thats all, your chutney powder is ready.
• This you can have with rice along with ghee/oil. Also goes well with Dosa.
• Store in a airtight container. When stored in a dry place it will stay good for about 6 months.

SweetCorn Rava Idli

This is something that I tried yesterday for breakfast. Came out quite well.
So, sharing this recipe with you. 

Ingredients:

• Frozen Sweet Corn - 2Cups
• Rava 1Cup
• Green chilli chopped - 1
• Onion chopped - 1
• Coriander Leaves
• Ginger
• Curry Leaves
• Salt
• Yogurt  - 1Cup
• Oil 

Preparation:

• Take frozen sweet corn in a mixi jar. Blend it coarsely with yogurt.
• Add roasted rava, salt, chopped coriander leaves, ginger, green chilli, onion and curry leaves to the mixture.  
• Apply oil on the Idli plates and  add a ladleful of mixture into idli moulds. Steam it for 15 minutes. 
• Allow it to cool down.  Transfer the idlis to your plate and have it with Coconut Chutney and Sambar.

Mysore Rasam

Ingredients: 

• Toor dal(yellow pigeon peas) 2tsps
• Tomato 2 chopped 
• Red chilli 1
• Grated coconut 2tsp
• Oil
• Pepper corn 8-10
• Coriander seeds 2tsp
• Fenugreek seeds 1/4tsp
• Asafoetida
• Cumin seeds 3tsp
• Mustard seeds 1tsp
• Curry leaves
• Coriander leaves
• Turmeric powder
• Garlic cloves 2-3
• Lemon sized Tamarind
• Salt 
• Sugar as per taste

Preparation:

• Pressure cook toordal and tomato.
• Roast red chilli, coriander seeds, pepper corn, cumin seeds, fenugreek seeds, curry leaves, coconut and  garlic cloves.
• Grind roasted ingredients, cooked toordal and tomoto with tamarind.
• Temper this with mustard seeds,cumin seeds,curry leaves, coriander leaves, asafoetida and turmeric powder. Add water, salt and sugar. Boil it for 5-10mins.

 

Green peas chapatti

 Ingredients:

• Frozen/soaked Green peas
• Wheat flour 1bowl
• Oil
• Salt

Preparation:

• Grind the green peas.
• Take bowl add wheat flour, salt, oil, green peas paste and mix it well.
• Make smooth dough and knead it well. 
• Roll like chapatti then apply oil,then fold it like triangle shape then roll it again.
• Mean while heat the pan.
• Roast the chapatti on hot tava (both sides to be roasted).
• Apply oil (if required) while roasting.
• Serve this with any type of curry or raita.

Carrot payasa

Ingredients:

• Carrot 2
• Milk (optional) 1cup
• Grated coconut 1cup
• Cardamom  3
• Cloves 2
• Sugar 5-6tsps
• Cashew
• Raisin
• Pinch of salt
• Water 1bowl

Preparation:

• Slice the carrots and steam.
• Then take steamed carrots,coconut,cardamom,cloves and grind.
• Take a cooking vessel, add ground mixture,sugar and boil it for 10-15 minutes.
• Garnish this with roasted cashew and raisin.

Jackfruit crepes

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Ingredients:

• Jackfruit sheaths chopped  2cups
• Rice 1cup
• Salt
• Jaggery 1-2tsp 

 

Preparation:

• Soak rice in water for about 5-6 hours. Wash soaked rice.
• Grind the soaked rice with the jackfruit sheaths into smooth paste.
• Add sufficient amount of water while grinding.
• Add salt and jaggery. Mix it well.
• Heat the tava, apply oil.  Take a spoon full of batter and thinly spread.Cover it and cook it for a minute in  medium flame.
• Serve with honey and coconut chutney.

Plantain curry

 Ingredients:

• Plantain(Raw banana) 1
• Tomato 1 chopped
• Onion 1 chopped
• Green chillies 1 chopped
• Oil 2-3 tsp
• Mustard seeds ½ tsp
• Cumin seeds ½ tsp
• Asafoetida /hing
• Turmeric  pinch
• Curry leaves
• Curry powder 1tsp or Rasam powder 1tsp
• Salt 

Preparation:

• Take Plantain and peel off and chop it and keep aside.
• Heat  oil in a heavy bottomed pan, add mustard seeds, cumin seeds and asafoetida(wait for  half minute), then add green chilli,curry leaves and  onion. Keep frying for a  minute.
• Add tomato,curry powder and turmeric(wait for one more minute).
• Now add plantain, salt  and water.  
• Keep boiling it for another 10 to 15 minutes and the curry is done.
• This goes well with Chapatti.

Aloo bhujia / Potato sev

 

Ingredients:

• Potato 2
• Gram flour 2cups
• Carom seeds 1tsp
• Salt 
• Oil
• Turmeric powder
• Aasafoetida
• red chilli powder (optional)

 

Preparation:

• Steam the potatoes, peel off and mash it.
• Add gram flour,carom seeds, salt, asafoetida, turmeric and 2tsps of hot oil to the mashed potato.
• Knead it to make a medium smooth dough.
• Heat oil in a deep frying pan.
• Take the sev maker and apply oil inside so that dough does not get stuck.
• Now fill the maker  with dough and press out the sev into the hot oil
• Fry in medium flame for 2-3 minutes till light golden brown.
• Transfer the hot sev into a paper towel and drain oil.

Potato saagu

Ingredients:

• Potato 2
• Tomato 1chopped
  
• Onion 1chopped
• Green peas 1cup (fresh or frozen)
• Green chilli 1sliced
• Curry leaves 5-6
• Coriander powder 1tsp
• Cumin powder 1tsp
• Red chilli powder 1/2tsp(optional)
• Masala powder 1/2tsp
• Oil 2-3 tsps
• Cumin seeds 1/2tsp
• Mustard seeds 1/2tsp
• Turmeric powder
• Asafoetida
• Coriander leaves
• Water 1-2cup
• Salt

Preparation:

• Steam the potatoes,peel off and keep aside.
• Heat oil in a heavy bottomed pan,add mustard and cumin seeds wait till it flutters, then add green chilli,curry leaves,asafoetida and wait one more minute.
• Now add onion and tomato,pinch of salt and wait for 2minutes.
• Add turmeric,red chilli powder, cumin powder,coriander powder,masala powder and wait one more minute.
• Now add slightly mashed potato,green peas, water and salt. Mix it well and boil.
• Serve this with Rava idli.

Honeydew Melon Dosa

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Ingredients:

• Honeydew melon  1cup chopped
• Rice 2cup
• Jaggery
• Salt
• Oil 

 Preparation:

• Soak rice in water for about 5-6 hours.
• Wash soaked rice and grind with Honedew melon  into smooth batter. Don't add water while grinding. 
• Take a ladle full of batter in a heating bowl, add a  cup of water and heat it for 5-10mins to prepare pulp of it. Let is cool down. Add it to the batter.
• Then add salt and jaggery,  mix it well. Right, batter is ready now.
• Heat the dosa pan, apply oil,  take a spoon full of batter and thinly spread.Cover it with lid and cook it for minute in medium flame.
• Ok, your breakfast is ready. Enjoy!

Eriyappa/Appam

Ingredients:

• Raw rice 1cup
• Cooked rice 1/4 cup (optional)
  Grated coconut 1/2 cup
• Yeast 3/4tsp
• Sugar 1tsp
• Salt

Preparation:

• soak rice for 4 hours. and grind it with coconut.
• Stir yeast and sugar in water and add it to the batter.
• Add salt to taste.allow it to rest for 6 hours.The batter has to be of milk consistency. 
• Pour ladle full of batter in a non-stick pan and rotate it so that batter spreads out.
• Cook for 1 min.side part has to be thin and middle part has to be thick and fluffy. 
• Eriyappa goes well with gulani.

Green peas puri

Ingredients:

• Green peas(frozen or fresh) 1cup
• Wheat flour 2cup
• Cumin seeds
• Salt
• Oil

Preparation:

• Grind the green peas and cumin seeds in to smooth paste.
• Mix wheat flour,the ground mixture and salt ( oil if required) mix it well. make a hard dough.
• Kneed it well and leave it for 15 minutes.
• Make small balls,apply oil and roll  out these in to puries.
• Heat oil and deep fry the puries.

Balushahi

Ingredients:

• All Purpose flour- 2 cup
• Cooking soda- 1/2 tsp
• Ghee/butter/oil- 1/3 cup
• Yogurt- 1/2 cup
• Oil for deep frying

For the syrup:

• Sugar- 1 1/2 cup
• Lemon juice- a few drops
• Cardamom powder-1/2 tsp
• Water- 3/4 cup

Preparation:

• In a bowl mix flour and cooking soda. Add ghee and rub the ghee with the flour.  
• Add yogurt and mix it carefully so that it stays dry and forms a gluten free flaky dough. Leave it aside for about 20 minutes.
• Make sugar syrup by boiling sugar in water. Allow it to simmer till it reaches one thread consistency.Add lemon juice so that sugar syrup does not solidify on cooling. Add cardamom and keep it ready.
• Heat oil in a pan. Knead the dough smoothly, just a bit, not like chapati dough. 
• Make small balls and flatten it and give it doughnut shape or any other shape you like.
• Let the edges have cracks and be rough so that it can absorb sugar syrup well.
• Fry in medium flame till golden brown on both sides.Take out from the hot oil and after a few seconds drop into the sugar syrup an leave it in sugar syrup for about 3-5 minutes. 
• Take it out and let it cool down though you are tempted to eat it immediately.

Roasted Broccoli

Broccoli is high in vitaminC, as well as dietary fibre. it also contains multiple nutrients with potent anti-cancer properties. One of the sources of  omega-3 for vegetarians.

Ingredients:

• Broccoli florets
• Oil 2 tsp
• Garlic 2-3 cloves
• Salt

Preparation:

• Heat oil in a pan, add broccoli florets, garlic cloves and pinch of salt. 
• Fry it for 5mins. Thats it, Roasted broccoli is ready. Have it as a starter or a sides for your lunch/dinner.

WaterMelon Dosa

Yes, White part of water melon  is usually a waste and goes straight to the garbage bin. Did you know that  you can cook dosa of it (similar to cucumber dosa)?. Here is how you make dosa of water melon.


Ingredients:

• White part of water melon  1cup chopped
• Rice 2cup
• Salt

Preparation:

• Soak rice in water for about 5-6 hours. Wash soaked rice and keep it  aside.
• Grind the soaked rice with water melon  into smooth paste. Don't add water while grinding.
• Take a ladle full of batter in a heating bowl, add a  cup of water and heat it for 5-10mins to prepare pulp of it. Let is cool down. Add it to the batter.
• Then add salt and mix it well. Right, batter is ready now.
• Heat the dosa pan,  take a spoon full of batter and thinly spread.Cover it and cook it for minute in medium flame.
• Ok, your breakfast is ready. Enjoy!

Spicy Mulka

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Ingredients:

• Water melon white part/cucumber 1cup chopped
• Rice 2cup
• Salt
• Oil for deep frying
• Big sized onions 2 chopped
• Green chilli 1- chopped
• Cumin seeds 1tsp
• Coriander seeds 1tsp
• Grated coconut 2tsp
• Curry leaves
• Red chilli 4-5

 Preparation:

• Soak rice in water for about 2-3 hours.
• Wash and grind the soaked rice with water melon, cumin seeds, coriander seeds, curry leaves and red chillies  into smooth batter.
• Take a ladle full of batter in a heating bowl, add a  cup of water and heat it for 5-10mins to prepare pulp of it. Let is cool down.
• Add the pulp and onion to the batter. Also add salt, green chilli and coconut. Mix them well. 
• Heat oil in a deep frying pan,  take batter little by little and drop it into the boiling oil. Fry it till golden brown in  medium flame.
• Thats it, Bisi Bisi spicy mulka is ready.

Chakli

Ingredients:

• Rice 1cup
• Dalia split/putaani  1/2 cup
• Urad Dal 1/4cup
• Carom seeds 1/2-1tsp
• Roasted Sesame seeds 1-2tsp
• Pinch of turmeric powder

Preparation:

• Dry roast the rice  without letting it brown.  Grind to a fine flour
• Dry roast urad dal and Dalia split to light brown, cool and grind into a fine flour.
• Mix both the flours together.
• Add carom seeds, sesame seeds, salt, turmeric powder, 3tsps of hot oil and luke warm water.
• Knead it for 5-10 minutes into a medium smooth dough.
• Grease your fingers with little oil and take a little dough. Mould it into the chakli maker.
• Heat oil. Turn the chakli maker handle to press  the dough out and drop into the boiling oil. Well if you have patience, you can give it real chakli shape. But, don't worry, taste does not change!!!. Fry them till golden brown.
• Drain oil and leave it for cooling down. 
• Transfer it to a plate and move to your lounge, make yourself comfortable in your sofa and enjoy chakli while watching your favourite show on TV.

Marrow squash Raita

To Read it in Kannada click here
Ingredients:

• Marrow squash 1/2 chopped
• Coconut 1cup grated
• Curd /yogurt 1cup
• Green chilli 1 chopped
• Onion 1 chopped
• Oil
• Red chilli 1 chopped
• Mustard seeds ½ tsp
• Asafoetida pinch
• Salt
• Pinch of sugar (optional) 

Preparation:

• Boil the marrow squash.
• Grind grated coconut and add boiled marrow squash to it.
• Add salt, sugar,onion,yogurt and chopped green chilli to the ground mixture.
• Heat oil,add seasoning and when the mustad splutters, add ground mixture.
• Marrow squash Raita is ready to serve.

Marrow squash majjige huli

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Ingredients:

• Marrow squash 1/4bowl chopped
• Coconut 1cup grated
• Cumin seeds ½ tsp
• Coriander seeds 2tsps
• Mustard seeds 1tsp
• Fenugreek seeds ¼ tsp
• Turmeric powder pinch
• Asafoetida (Hing)
• Green chillies 2-3
• Salt 
• Sugar 1/2tsp
• Oil 2-3tsps
• Curry leaves
• Yogurt (curd) 1cup 
• Water 1-2cup

Preparation:

• Slightly dry roast cumin seeds, coriander seeds, mustard seeds and  fenugreek seeds.(separately)
• Mix the roasted ingredients, coconut, green chillies and grind it into a smooth paste.
• Heat oil in a pan, add asafoetida, turmeric powder, curry leaves and marrow squash (fry it for 5 minutes).
• Then add ground mixture, salt and sugar. Boil it for 10 minutes.
• Turn off the flames and add yogurt.
• Serve with plain rice.

Penne pasta with roasted veg

Ingredients:

• Penne pasta 1bowl
• Water 2bowl
• Salt as per taste
• Onion 1-2 chopped
• Carrot 1 sliced
• Beans 10 sliced
• Capsicum 1chopped
• Tomato 1chopped
• Cucumber slices 4-5
• Brinjal slices 4-5
• Basil (optional)
• Coriander and cumin powder 1tsp
• Red chilli powder
• Garlic 4-5 chopped
• Tomato ketchup
• Oil 4-5tsp

Preparation:

• Boil water, then add penne pasta, half spoon of salt and 2tsp of oil and boil it for another 13-15 minutes.
• Now add 1cup cold water and strain it. Keep it aside.
• Heat oil in a pan add all the vegetables (except tomato),  garlic and fry it for 8-10minutes.
• Finaly add tomato, red chilli powder, coriander and cumin powder, ketchup and fry it for one more minutes and switch of the flame.
• Finaly add boiled penne and mix it well.

Marrow squash payasa

Well, This is my first "original" recipe.  Haven't found this one anywhere on the net!!!. My hubby keeps boasting about the "only" patent he has on  circuits. Thought why not me do something innovative. Tried this last weekend, came out really good. Now, I can call myself innovative too :)

Click here for Kannada

Ingredients:

• Tiger cross Marrow  ½ bowl chopped (with skin or peeled off)
• Water 1bowl 
• Rice flour 1tsp
• Sugar 5tsp or more if you like to have.
• Pinch of salt - very little  (optional)
• Grated coconut 2cup
• Cardamom powder 1spoon
• Cloves 2-3
• Raisin
• Cashew
• Ghee (optional)

 

Preparation:

• Take a steel pot,  add marrow squash and water. Boil it for 10 minutes.
• Add sugar  and rice flour. Stir it well and  boil it for 5 more minutes.
• Meanwhile grind the coconut and strain it  if you like to have it that way. If you don't, no problem.
• Add coconut milk to the boiled marrow squash.
• Add cardamom powder and cloves.
• Fry the raisins and cashew and add them too.
• This goes well with Dosa, you can have it  without dosa as well.

Mango Chutney

One of the most popular seasonal recipe from my home town is here...ummmmm, Mango Chutney.

Ingredients:

• Raw Mango - peeled and chopped - 1/4 cup
• 1 cup grated coconut
• 7-8 red chillies
• 1 ½spoon coriander seeds 
• Mustard seeds 2tsp
• Cloves 4-5
• Salt
• Jaggery
• Oil
• Curry leaves

Preparation:

• Roast to the red chillies, coriander seeds, cloves and 1tsp of mustard seeds.
• Mix roasted ingredients, coconut, salt, jaggery and grind it into a smooth paste. 
• Finally add Mango and grind it for few more seconds.
• Temper this with curry leaves and mustard seeds.
• It goes well with plain rice.

Girmit

Ingredients

• Puffed rice
• Red Chilli powder
• Oil
• Pinch of salt
• Tomato 1 – finely chopped
• Onion 1 – finely chopped
• Coriander leaves –chopped
• Sev

Preparation:

• Take a large steel pot. Add 3-4 spoons of oil, red chilli powder, salt, tomato, onion. Mix them well.
• Now add puffed rice and mix it well one more time.
• Serve this with coriander leaves and sev garnishing.

 Optional: You can add a bit of lemon juice while serving.

Vermicelli Pulav (Shavige Palavu)

 
Ingredients

• 1 cup vermicelli
• One cup chopped vegetables ( carrot, beans, potato, green  peas)
• 1 chopped Onion
• 2-3 spoons of MTR Pulav powder   
• Coriander leaves
• 1 spoon Mustard seeds
• 1 spoon Cumin seeds
• 1-2 Green chillies
• Ginger, Garlic and Green chilli paste (3G paste :) )
• 2-3 spoons of oil
• Salt
• 1 Lemon
• Sev

Preparation

• Heat the pan
• Add oil, mustard seeds, cumin seeds and wait till it flutters
• Now add 3G paste, pulav  powder, onion, coriander leaves,  vegetables, salt to taste, lemon juice and vermicelli.
• Mix them well, add water and salt. Boil it for 10-15 minutes
• Garnish with coriander leaves and sev
• And have as much as you like !!!

Methi Rice

Ingredients:

• Fenugreek seeds ½ -3/4 tsp
• Cloves 5-6
• Cinnamon
• Red chillies 5-6
• Coriander seeds 2tsp
• Onion 2-3 (big sized) sliced
• Garlic cloves 10-15
• Rice 2cups
• Water 4cups
• Salt
• Grated coconut 1cup
• Oil 3-4tsp
• Mustard seeds ½ tsp
• Cumin seeds ½ tsp
• Curry leaves
• Asafoetida 

Preparation:

• Heat oil in a cooker, add mustard, cumin seeds, curry leaves, asafoetida, onion and garlic.
• Wait till its golden brown then add rice, water and salt. Close it with the lid and  cook it for 10minutes.
• Dry roast separately fenugreek seeds, cloves, cinnamon, red chillies, coriander seeds. Mix and powder it.
• Finaly add  rice, grated coconut and powder together.Mix it well.
• Serve this with putani chutney.

 

Kootu

This is a very simple and delicious recipe. Can be a very good combination with Dosa or Idli.  

Ingredients:

• Soaked Peanut - 1small bowl
• Soaked or frozen Green peas - 1small bowl
• Vegetables like a potato, carrot, onion, tomato, beans etc - 1bowl
• Curry leaves
• Coriander leaves
• Green chilli 1 sliced
• Oil 2-3tsp
• Cumin seeds 2tsp
• Mustard seeds 1tsp
• Asafoetida
• Turmeric powder
• Garam masala powder 1-2tsp
• Red chilli powder 1-2tsp
• Salt

Preparation:

• Heat oil in a cooker. Add mustard and cumin seeds, wait till it flutters, then add green chilli, curry leaves, turmeric powder, Garam masala powder and red chilli powder. 
• Add vegetable choppings, soaked peanut and green peas. Add salt and water.
• Close the cooker with lid and cook it for 10mins.
• Turn off the flames and let it cool down for 10mins before you try opening the lid. 
• Garnish kootu with coriander leaves. Serve warm/hot kootu with Dosa or Idli.

 

Broccoli manchurian

 

Ingredients:

• Broccoli medium sized chopped
• Corn flour 5tsp
• All-purpose flour 3tsp
• Rice flour 1tsp
• Coriander powder 2tsp
• Cumin powder 2tsp
• Red chilli powder 2tsp
• Salt
• Soya sauce
• Tomato ketchup/sauce
• Coriander leaves chopped 2tsp
• Green chillies chopped 1 ½tsp
• Ginger chopped 1 ½tsp
• Garlic chopped  1 ½ tsp
• Onion 1chopped
• Pepper 1/2 chopped
• Cumin seeds ½tsp
• Oil

Preparation:

• Mix corn flour, all purpose flour, rice flour, coriander powder, cumin powder,red chilli powder, salt and make paste of it.(not too thick)
• Dip the broccoli florets in the paste and deep fry till golden brown. Keep aside.
• Heat oil in another pan, add ginger, garlic,pepper, onion till  it becomes golden brown, add cumin seeds, green chillies coriander powder, cumin powder, red chilli powder, now add fried braccoli, add  soya sauce, tomato sauce, coriander leaves. Fry for minute in high flam.
• Here you go....The Manchurian is ready.

Peanut chutney powder

Ingredients:

• Peanut 1-2bowl
• Redchillies 1/2-1bowl
• Curry leaves 1/4bowl
• Garlic cloves 1/4bowl
• Cumin seeds 4tsp
• Salt
• Tamarind (optional)

Preparation:

• Roast all the ingredients separately.
• Let it cool down.
• Grind all the roasted ingredients  into coarse powder.
• Store in a airtight container
• When stored in a dry place it will stay good for about 6 months.

Eggplant Raita

Ingredients:

• Eggplant /Brinjal1
• Coconut 1cup grated
• Curd /yogurt 1cup
• Green chilli 1 chopped 
• Onion 1chopped
• Oil
• Red chilli 1 chopped
• Turmeric pinch
• Mustard seeds ½ tsp
• Asafoetida pinch
• Salt
• Sugar(optional) 

Preparation:

• Take eggplant, apply oil thinly and cook it in microwave for 10 minutes.
• Now peel the eggplant skin off and chop it.
• Grind grated coconut.
• Add eggplant to the ground mixture.
• Add salt,onion,yogurt and green chilli as well.
• Heat oil,add seasoning and when the mustard splutters, add ground mixture. Stir them well.
• Eggplant Raita is ready to serve.