All the credit for this recipe goes to my sister. She is a psychologist but at the same time great cook too...I learned so many recipes from her. I enjoyed those days when she made "Puttu", especially for me. I really miss her a lot......
I used to make chutney and spice dal powder from mint leaves. But always try to do something different from that. I feel- Now, I have the right recipe in hand to do with mint leaves. This recipe really impressed me. This recipe is very easy to cook, less ingredients and tastes great. Absolutely ,right comfort food for lunchbox and as the picnic recipe. Thanks to my sister.
All you need: Rice – 1 1/2 cups Mint leaves – 1 bunch Red chilli – 2 to 3 Tamarind – lemon size Mustard Seeds – 1tsp Hing Salt, oil
Method: 1. Cook the rice separately. 2. Grind mint leaves, tamarind, red chillies and salt with very little water. 3. Heat 1 tbsp of oil in a pan and put mustard seeds . 4. Now add the grounded masala along with hing powder till the oil separates from it and it forms thick mass (like chutney). 5.Now add rice, mix well and serve.
While surfing, I found Ragi Mudde in " Yum blog " and got attracted by it and thought of making it today for our meal. Ragi Mudde with Avarekaalina Sambar is the favorite meal in our house. But my mom makes this sambar in a different way,which tastes great with mudde and along with white rice too. Gojju, kootu,Spinach dal (Soppina hulie) and avarekaalina sambar are the greatest combinations for Ragi mudde.My grandpa and grandma used to eat ragi mudde as their daily meal which was the secret of their healthy life.We used to eat this as the meal and at the end of the day my mom prepares "Ambuli "(salty porridge like) from the left over mudde which is another great drink for the evening.
Ambuli is prepared by adding a cup of curd / buttermilk and salt to the mudde ,by mashing well everything in a container.We can add two tbsp of cooked ice too......Pour in a glass and serve.Easy to prepare and great to taste......
Ragi Mudde: Raggi mudde is the traditional food of karnataka and is loved by all. We can prepare it in two ways.Either by adding the flour directly to the boiling water or by adding the ragi paste to the water. First method is comparatively difficult for the beginners.I have explained the second way which is easier to all.You can make perfect ragi mudde's without any previous experience.The trick is in the correct measurement.Otherwise,it will be watery and you can't make perfect balls out of it.
All you need: Ragi flour - 1 cup Water - 2 cups Salt -1 tsp
Method: 1.Add a cup of water to a wide opened pan and bring it to boil. 2.While boiling add a pinch of ragi flour and tsp of salt to taste. 3.Add another cup of water to a cup of ragi flour in separate vessel and make it into a thick paste. 4.Now simmer the heat and add the prepared paste into the boiling water and keep stirring continuously using a wooden spatula. 5.Keep whisking till the flour forms a soft dough without any lumps. 6.Now cover the vessel and allow it to cook for further 2 to 3 minutes at very low heat. 7.Care should be taken otherwise dough will stick to the vessel. 8.You can see a solid dough while whisking. 9.Now wet your hands with cold water and take some dough and make the ball. 10.Finally, dip your fingers with a tsp of oil and shape it well . 11.Serve with Avarekaalina saaru.
Avarekaalina Sambar : Val dhal is known as Avarekaalu or Avarebele in kannada.This is such a yummy curry which is a great combination with Ragi mudde.It goes well with plain rice too.....Fresh dhals tastes much than the dried ones. If they are not available, you can use dried ones too.......or frozen ones , available in indian stores as indian beans / valor lilva. Soak it for 4 to 5 hours and then remove the skin by pressing the dhal with your thumb and fore finger.
( Val dhal / Avarekaalu soaked and skin removed ) All you need: Valor lilva / Avarekaalu - 1 cup Dhania / Coriander seeds - 2 tbsp Chana dal / Bengal gram dal - 1 tbsp Shredded Coconut - 2 tbsp (fresh) Methi seeds - 1 tsp Mustard seeds - 1 tsp Red chilli - 5 Hing - a pinch Curry leaves - a few Salt
Method: 1.Roast coriander seeds, methi seeds, 4 red chillies and chana dal with a tsp of oil and let them to cool. 2.Pour 1 tbsp of oil in a pan. Add mustard seeds and 1 broken red chilli to it. 3.Add avarekaalu / val dhal to it with a cup of water and tbsp of salt. 4.Cover and cook for 2 to 3 minutes. 5.Meanwhile, grind the roasted ingredients with little water. 6.Add that masala to the boiling dhal . 7.Add 1 more cup of water to it and let it to cook under low heat. 8.It will take 8 to 10 minutes.Then add hing and curry leaves to it. 9.Serve hot with Ragi mudde and enjoy your meal.
Naan is an leavened indian flat bread which is common in most of the indian cuisine.It tastes great when you eat hot.Still,I can remember those days when I ate naan with Paneer butter masala ,for the first time ...with my sister.I surfed a lot in internet and find this recipe as perfect for making best naan.Breads are really too soft and tasty and to make garlic naan, I just brush the top side of the bread with some olive oil and topped with some chopped garlic and coriander leaves for its richness. Serve this delicious bread hot with some spicy gravy.I made palak paneer as a combination,for a perfect balanced diet.
All you need: 2 cups of white or all-purpose flour 1 tsp baking powder 1 tsp salt 1 tsp sugar 1 tsp dried active yeast 2 tbsp of milk 3 tbsp yogurt 1 tbsp ghee 1 tbsp of veg.oil 2 tbsp of olive oil 1/4 cup chopped coriander 2 tbsp of minced garlic ( From this you can make 6 Naans).
Method: 1. Mix 2 tbsp of warm water with the yeast and sugar until the yeast dissolves. 2. Put the bowl in a warm place, and leave it for 5 minutes, until the yeast is covered with froth. 3. Mix flour, salt and baking powder. 4. Make a well in the center of flour mixture and add yogurt, ghee, milk and yeast mixture. 5. Knead well until it forms a smooth dough. Now add a tbsp of veg. oil and continue kneading until the dough fully coated with oil. 6. Cover the mixing bowl with a damp cloth and leave it in a warm place to rise. This would take around minutes. 7. Now the dough will be double in size. 8. Knead the dough and divide into around 6 equal portions. 9. Flatten each portion to 1/2" thick with a rolling pin by sprinkling little flour on it. 10. Preheat oven to 450 degrees . 11. Brush the top side of the bread with some olive oil by using pastry brush and sprinkle a little bit more minced garlic and chopped coriander. 12. Now bake them for about 10 minutes in oven or heat the grill pan in medium and keep the flattened dough over it, wait till it unevenly puffs up which will take approx. 2 minutes. 13. Cook on both sides and serve hot with your favorite curry.
This dish is very easy to make and almost it's a comfort food for all the ages.The combination of lentils and spinach gives us a good nutritious diet .This time ,I have added garlic to it which gives nice aroma and more taste to the dish .If ingredients are set up,then it will take less than 10 minutes to cook but tastes great along with hot rice.Today we had dal palak and eggplant subji for our dinner.
All you need: Palak/Spinach - 1 bunch Cooked dal - 3/4 cup Garlic - 3 pods Jeera - 1/2 tsp Mustard seeds - 1/2 tsp U.dal - 1/2 tsp Red chili - 1 (broken) Chilli Powder - 1/2 tsp Hing - a pinch Salt
Method: 1.Chop the spinach and wash thoroughly. 2.Heat a tbsp of oil in a pan and add mustard seeds and jeera to it. 3.When it splutters,add u.dal ,broken red chilli and minced garlic flakes. 4.Now add chopped spinach ,cover and cook for few minutes without adding water. 5.When spinach is half cooked add mashed dal into it. 6.Add salt, chilli powder and hing to it and boil it for few minutes. 7. Serve with hot rice / chapathis.
Note: ( you can add chopped onions and tomato too)
Got a chance to taste this dish after my marraige.But I got attracted to it at the first time itself. Its really great to cook with eggplant. I have tasted eggplant gotsu recipe several times but gosthu is something different from it.A nice aroma of dhania (Coriander seeds) and red chillies along with tangy taste makes this dish more lip smacking.It goes well with idlys and dosas.Once you try it,you will get addict to it.
More oil really tastes a lot for this recipe.But for health factor , I have reduced the amount of oil in it.Here the recipe goes.......
Ingredients: Eggplant - 4 Small Onions - 1 cup Turmeric Powder - a pinch Tamarind Paste - 1 tbsp Mustard seeds - 1 tsp Oil - 3 tbsp salt For Masala: Coriander Seeds - 2 tbsp Red Chiilies - 4
Method:
1. Dry roast the coriander seeds and red chillies ,cool and grind. 2. Peel and chop the small onions into small pieces and chop the brinjals lengthwise into thin strips. 3. Pour 3 tbsp of oil in a pan and add mustard seeds. 4. When it splutters add chopped onions and fry for 1 minute. 5. Now reduce the flame and add chopped eggplants . 6. Add turmeric powder and cover and cook in low flame for about 5 to 10 miutes. 7. Stir it meanwhile ,so that it won't stick to the pan. 8. When eggplant is cooked,add salt,grounded masala and a tbsp of tamarind juice (make it thick). 9. Again cook in the low flame for about 3 to 4 minutes. 10. Serve with hot idlys or dosas.
Ramanavami is celebrated on the ninth day in the bright half of Chaitra and represents the birth anniversary of Rama. The occasion is also used to perform SEETHA KALYAN or VIVAH at the Temple.This is an occasion for great rejoicing especially for the Vaishnavas who celebrate it with due solemnity allover the country. The ancient texts lays tress on fasting on this day, and it is believed that anyone who does not will go to the worst hell. It is also said that Rama fulfills the wishes of all those who pray to him on this day.According to recent astrological studies, his year of birth is consider to be January 10, 5114 B.C.
Ayodhya is the focus of great celebrations. A huge fair is organized for two days.People keep awake the whole of the ninth night, in anticipation of Rama's birth. They sing devotional songs in praise of him and rock his image in cradles to celebrate his birth.A special puja is performed the next morning as thanksgiving.
On this occasion, in temples Panakam and Spicy buttermilk are served as prasadam. Panakam, a sweet drink prepared on this day with jaggery and pepper.There is an element of fasting. Some people don't eat certain foods, particularly things like onions, garlic, some spices and wheat products.And in houses,people worship the lord rama by performing pooja's on that day and by offering panakam, buttermilk and kosambari as neivedyam to the god.
Panakam: Dissolve 3 tbsp of jaggery in 2 glass of water and add a tsp of fresh grated ginger , cardamom powder, pinch of pepper powder and boil it for 2 minutes ,cool and strain.Finally add a tbsp of lime juice to it.
Spicy Buttermilk: Beat 2 tbsp of yogurt with a glass of water in blender along with a tsp of grated ginger and a pinch of hing.Add few chopped coriander leaves, salt and tadka to it.
Kosambari: Soak a cup of moong dal in water for about 40 minutes.Drain the dal and add peeled & chopped cucumber to it along with a pinch of salt,chopped coriander leaves,green chillies and tadka to it.
I prefer fruit custard as a healthy alternative for ice cream. It is one of the easiest dessert to make and at the same time very nutritious and healthy too.......We buy lots of fruits for making fresh juices and as well as eating raw after meal. At the end of every week, I used to make fruit custard with the remaining fruits whatever left over.Watching good movie along with a big bowl of fruit custard are the greatest things which we used to do every weekend.I hope you will also enjoy it.
But care should be taken while boiling the custard solution,as it will stick to the vessel .I have added nuts to make it more nutritious and two tbsp of condensed milk and vanilla sugar for rich taste.
1. Mix 3 tbsp of readymade custard powder in 1/4 cup of milk and make it into a running paste. 2. Boil remaining milk in a container. 3. When the milk gets boiled ,simmer the heat and slowly add the prepared custard paste into the milk and keep stirring. 4. Allow it to boil for 4 to 5 minutes until it gets thickens but stir simultaneously to avoid lump formation. 4. Leave it aside for cooling , it will take about 30 to 40 minutes for complete cooling. 4. Keep it in fridge for 1 hour. 5. Take a cup of fresh fruits(I used apples,pears,green grapes,strawberry and banana) and sprinkle a tbsp of vanilla sugar over it (This is to be done just before serving) 6. While serving add 2 tbsp of condensed milk to the custard solution and stir it well . 7. Now add the custard solution to the bowl of fruits and mix it gently. 8. Garnish it with almond and pecan nuts and enjoy.
One of the biggest challenges are finding recipes for lunchbox everyday.I used to struggle if i won't preplan about tommorrow's lunch box.Always lunches have to be quick and easy to make or can be made ahead of time and at the same time tasty too..........That too ,my family needs variety everyday.Whatever the new varieties we make, we still can't forget those all time favourites from our childhood.Tomato bath is one of that......easy to make ......tastes great when it is little bit spicy.
Method: 1. Pour a tbsp. of oil in a pan and add jeera and mustard seeds to it. 2. When it splutters add u.dal ,channa dal and green chillies (slitted lengthwise). 3. Add curry leaves and chopped onions. 4. When the onions become translucent,add chopped tomatoes(riped ones). 5. Cover the pan and cook it in simmer. 6. When the tomatoes are transformed into pulp,add salt,chilli powder,turmeric powder and hing. 7. Cook for further 5 to 10 minutes and then add chopped coriander leaves. 8. Cook until it becomes a thick gravy.
Another refreshing drink next to watermelon in summer is cantaloupe juice. We enjoyed our childhood, with those summer time specials coconut water, cantaloupe juice, masala buttermilk and watermelon etc..Its hard to forget those days....especially my mom's preparation.
Whenever I get cantaloupe from store, I used to prepare juice from half of it. And the other half by dipping the fruit slices in sugar syrup.That was my husband's childhood favourite and I experimented on it.It was really good.I don't have the pictures right now......I will post it soon.Always cantaloupe's are less sweet,so addition of sugar is must and good ripe ones are best for making juices.
We used to take a glass full of fresh juice evryday during our breakfast. So, I keep on experimenting some juice varieties to bring some variations.This time, I tried this in my mom's way. Remove the rind of the fruit and cut them into small cubes.So that, it will be easier to mash it in blender. Add 1 cup of water to 2 cups of fruit ,few ice cubes and sugar as per your taste.Give it to the blender to make a round and serve chilled. You can make variations like watermelon juice by adding a tsp of pepper,pinch of salt, sugar and a tbsp of lime juice to cantaloupe.But,I like in this way.
Iam much happy to post this recipe after a long gap.This is one of my favourite dish which i used to cook always.Whenever i was running out of time, I will jump to this recipe instead of searching other ingredients........ Consumes less time and tastes awesome.....
Ingredients:
Onion - 1 big Tomato - 1 big Potato - 2 medium Green chillies - 2 Besan flour - 2 tbsp Mustard seeds - 1 tsp U.dal - 1 tsp Chilli powder - 1 tsp Curry leaves Coriander leaves salt
Method:
1. Chop all the vegetables and keep aside. 2. Pour a tbsp of oil in a pan and add mustard seeds,urad dal ,green chillies etc. 3. Then add chopped onion and fry for 2 minutes. 4. Add chopped tomatoes and fry until it becomes soft. 5. Then add chopped potato and add 2 cups of water after few minutes. 6. When water starts boiling add curry leaves, salt and chilly powder. 7. Take 2 tbsp of besan powder abd 3 tbsp of water and make a paste from it. 8. Now reduce the heat and add besan paste to pan by stirring simultaneously. 9. Allow it to boil for few minutes until it becomes thich gravy. 10. Stir it meanwhile and serve hot with roti.
A different kind of breakfast recipe for dosa lovers.These dosa's are very soft and tastes great when hot.Considerably less effort needed for making this dosa and absolutely no fermentation required.While making these dosa's,don't leave them in tawa too longer until it becomes crispy.Cook for a minute and flip it on the other side and serve hot.It will be more soft and spongy to eat.
Ingredients: Sago - 1 cup Rice - 1 1/2 cups Ginger - 1"piece Green chillies - 3 Onion - 1/2 (medium) Buttermilk - 1/4 cup Curry leaves - few Salt and oil
Method: 1. Soak sago and rice separately in water for about 1 hour. 2. Then grind sago, rice, green chillies and ginger along with buttermilk in food processor. 3. Chop the onion and fry them with little oil. 4. Now add the onion, curry leaves and salt to the batter. 5. Add little water and bring it into dosa batter consistency. 6. Spread on the tawa ,leave for a minute and flip it on the other side. 7. Dosa are ready to serve. 8. Serve hot with any sambar / chutney.
Cabbage is my favourite vegetable but in the case of my husband, it is straight opposite. So, I thought of cooking it in a way, in which he likes.........While thinking about the second vegetable , suddenly capsicum came into my mind........which is my husband's favourite.And finally, got the solution of what to do with this cabbage.Just, I have combined both of our favourites and atlast he said, "it's yummy".
Ingredients: Cabbage(shredded) - 1 cup Capsicum - 1 cup (chopped) Red Chilli - 2 Mustard Seeds - 1/2 tbsp Urad Dal - 1/2 tbsp Shredded Coconut - 1 tbsp Turmeric Powder - a pinch Sugar - 1 tsp Salt
Method: 1. Shred the cabbage finely and keep aside. 2. Chop the capsicum into thin lengthy strips. 3. Now add a tbsp of oil into the pan and add mustard seeds. 4. When they start to pop add urad dal and broken red chillies. 5. Add the cabbage and capsicum into the pan and add turmeric powder. 6. Stir it for a a minute, add sugar and cover tightly and cook on low flame. 7. After few minutes add salt and cook for about 5 minutes. 8. Once it get cooked add coconut and serve with hot rice.
Now-a-days , I have started finding out healthy recipes for my family, at the same time tasty too...Atlast, I ended up with this colorful vegetable salad. Great combination of fresh vegetables along with lemon juice and olive oil really makes a wonder on it. This salad is the ultimate light meal or breakfast which you can have.
Ingredients: Green Pepper - 1/2 Red Pepper - 1/2Red Onion - 1/2 Black Olives - 10 Tomato - 3 Cucumber - 1 Olive oil - 1 tbsp Lime juice - 1 tbsp Coriander leaves - 2 tbsp (chopped) Salt and Pepper
Method: 1. Chop the tomato roughly into chunky slices. 2. Slice the tomato into thin slices . 3. Peel off the skin of cucumber ,if it is very thick. Then cut it into cubes. 4. Discard the seeds in the peppers and cut them into chunky cubes. 5. Arrange everything in the order. 6. Then add black olives, coriander leaves, salt and pepper. 7. Now add 1 tbsp of lemon juice to it and combine it all together. 8. Serve immediately.
This is my entry for WYF : Light Meal Event arranged by Simple Indian Food blog.
Nothing makes for a filling breakfast than two slices of bread.....am I right?
I think, sandwich is probably the perfect meal. We can stuff anything into it between two pieces of bread. My husband is a potato freak and so i used to try different varieties from it but not often......I always try for some easy breakfast which would help me in doing things at right time.This is a very simple recipe with green chutney as a bread spread and potato filling on top of it.Just give a try and Iam sure you will love it.
Ingredients:
White Sandwich Bread - 4 slices Potato - 3 Onion - 1 (medium) Green peas - 1/4 cup (frozen) Green chillies - 4 (small) Carrot - 2 tbsp (shredded) Ginger - 1/4 tbsp (minced) Dalia /Chick peas - 2 tbsp Urad dal - 1/2 tbsp Mustard seeds - 1/2 tbsp Jeera - 1/4 tbsp Amchur powder - a pinch (optional) Corainder leaves - 1 cup Curry leaves - few salt,oil
Method: Green chutney: 1.Grind corainder leaves, 2 green chillies, dalia and salt by adding water and keep aside. Potato sabji: 1. Put some oil in a pan and make the seasoning using mustard, jeera, urad dal, and curry leaves one by one. 2. Then add finely chopped green chillies,minced ginger and chopped onion. 3. Fry for sometime and add grated carrot and peas. 4. Fry for further 2 more minutes and add boiled and mashed potatoes. 5. Add turmeric powder and amchur powder and cook for sometime . 6. Add salt to taste and garnish it with chopped corainder leaves.
Sandwich Preparation : 1.Discard the edges of the bread . 2. Spread 1 tbsp of green chutney on top of a single white bread. 3. Then place the potato sabji above it. 4. Close it with another plain white bread. 5.Now, dip your hands in water and press the edges of the bread .So, that all the four sides will be closed out . 6. Apply oil / butter to sandwich maker and place the sandwiches on it. 7. Serve hot with tomato ketch up.
Note: You can also use tawa for toasting the sandwiches.
Usually,ripe fruit of papaya is eaten raw or cooked.For a change, I have tried a different recipe with the fruit papaya and it turns out good . And Iam happy to share it with my blog friends.....
This fruit dosa which is packed up with vitamin C along with the benefits of ragi combination really worked well. Who have tried curries and sabji with papaya so far,for them ....it's a different recipe to be tried out.
Ingredients:
Ragi Flour - 1 1/2 cups Rice Flour - 1/2 cup Papaya chunks - 1 cup Shredded Coconut - 4 tbsp Green chillies - 3 Ginger -1" piece Salt to taste
Method:
1.Grind coconut, ginger, green chillies and papaya chunks in the food processor 2. Then add ragi flour and rice flour into the processor and give one more round to mix well. 3. Add salt and little water and bring it to a dosa batter consistency. 4. Heat the tawa and spread the batter on it (as a thick layered dosa). 5.Pour oil on it sides and flip it to cook on other side. 6.Serve hot along with spicy dal powder / tomato chutney.
Bitter Gourd also known as balsam pear or bitter melon is one of the popular vegetables in Indian and Chinese cooking. For our surprise, Chinese use bitter gourd in tea preparation. Always young immature bitter gourds are best for cooking in which the skin is bright green in color. The bitter gourd has excellent medicinal virtues. Even capsules are prepared from bitter gourd for the treatment of diabetes.
This is another simple and yummy recipe from my mom's kitchen. No body likes bitterness...........But my mom's preparation tempts us to say "yes" to bitter gourd.
1.Chop the vegetables and keep aside.(Remove the seeds from bitter gourd) 2.Heat a tbsp of oil and fry the bitter gourd(at a low flame) to offset its bitterness. 3.When it becomes soft ,remove it from the flame . 4.Add a tbsp of oil to the pan and make seasoning. 5.Now,add onion and fry till it become translucent, then add tomato. 6.When tomato gets cooked add fried bitter gourd and add turmeric,salt and chilli powder after few minutes. 7.Finally add curry leaves and coriander leaves. 8.Add rice and mix well.( you can use basmati too).
Note: Don't eat bitter gourd if you are pregnant .
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