Tuesday, 6 April 2021

Potato chips recipe | crispy aloo chips | home made potato wafers | Sun dried alu chips recipe in Kannada



Potato chips recipe | crispy aloo chips | home made potato wafers | Sun dried alu chips recipe in Kannada




ಎರಡು ಕೆಜಿ ಆಲೂಗಡ್ಡೆ ಇದ್ದರೆ ಸಾಕು, ವರ್ಷವಿಡೀ ತಿನ್ನುವಷ್ಟು ಗರಿ ಗರಿಯಾದ  ಚಿಪ್ಸ್ ಮನೆಯಲ್ಲೇ ಮಾಡಬಹುದು. ಎರಡು ವರ್ಷ ಇಟ್ಟರೂ ಇದು ಕೆಡುವುದಿಲ್ಲ.


Ingredients :




  • Big and firm potatoes 1 kg
  • Oil for frying
  • Salt to taste
  • Red chilli powder or chat powder 1 teaspoon


Video recipe :





Procedure :




  • Wash the potatoes.
  • Peal the skin and soak the potatoes in water.
  • One by one, grate the potatoes into thin wafers or chips.
  • As you grate a potato, put the chips in water. Like this grate all the potatoes.
  • Heat water in a big vessel.
  • Add salt.
  • As the water heats up put in the greated chips.
  • Let them cook only for a few minutes till the rawness goes and they change the colour.
  • Switch off the heat.
  • Remove the chips from the water and put in a vessel with holes.
  • Let them cool.
  • Now put a cloth in shade inside the house and spread the chips on this cloth.
  • Next day remove them from the cloth and put them in a plate and let them dry completely for another two days.
  • Store them in an airtight container.
  • Heat oil in a thick bottomed kadai and deep fry these fries as and when required.




. .

Friday, 26 March 2021

Menthe hittina gojju recipe - Sweet and sour side dish with huggi | Menthe gojju recipe in Kannada



Menthe hittina gojju recipe - Sweet and sour side dish with huggi | Menthe gojju recipe in Kannada





Gojju #1 Menthe hittina huli sihi gojju

PS : For Menthe hittina recipe, please click here :

Serves 2


Ingredients :




  • Menthe hittu 3 tablespoon
  • Tamarind juice (Hunase hannina rasa) 1 tablespoon
  • Jaggery powder 1 tablespoon
  • Cooking oil 2 teaspoon
  • Mustard seeds 1/2 teaspoon
  • Asafoetida 1 pinch
  • Turmeric powder 1/4 teaspoon
  • Majjige menasinakayi 3-4
  • Curry leaves a few
  • Coriander leaves a few
  • Salt to taste


Recipe video :




Procedure :




  • Soak jaggery powder in a water and make its juice.
  • In a bowl take tamarind juice.
  • To this add the jaggery juice.
  • Mix the menthe hittu to this and stir to see that no lumps are formed.
  • Add salt.
  • In a thick bottomed kadai heat oil.
  • Add mustard seeds and when they splutter, add hing and turmeric powder.
  • Lower the heat.
  • Add majjige menasinakayi - curd chilli - and fry to golden brown.
  • Add curry leaves and switch off the heat.
  • Add this tadka to menthe hittina gojju. 
  • Crush the chillies coarsely and mix into the gojju.
  • Garnish with finely chopped coriander and serve with piping hot rice and a spoon of desi ghee.


Gojju #2 Menthe hittina kharada mosaru gojju


Serves 2


Ingredients : 




  • Menthe hittu 2 tablespoon
  • Thick curds 2 tablespoon
  • Water to mix
  • Cooking oil 2 teaspoon
  • Mustard seeds 1/2 teaspoon
  • Asafoetida 1 pinch
  • Turmeric powder 1/4 teaspoon
  • Majjige menasinakayi - curd chilli - 3-4
  • Curry leaves a few
  • Coriander leaves a few
  • Salt to taste


Recipe video :





Procedure :




  • In a bowl take the curds.
  • Add 1 to 1 1/2 cups of water and whisk to smooth buttermilk.
  • To this add 2 tablespoons of menthe hittu.
  • Add salt.
  • In a thick bottomed kadai heat oil.
  • Add mustard seeds and when they splutter, add hing and turmeric powder.
  • Lower the heat.
  • Add majjige menasinakayi - curd chilli - and fry to golden brown.
  • Add curry leaves and switch off the heat.
  • Add this tadka to menthe hittina gojju. 
  • Crush the chillies coarsely and mix into the gojju.
  • Garnish with finely chopped coriander.
  • Serve with piping hot rice.




Sunday, 21 March 2021

Bettu sandige recipe in Kannada | Akki battu sandige | Akki happala | rice sandige- papad|Rice fryum



Bettu sandige recipe in Kannada | Akki battu sandige | Akki happala | rice sandige- papad|Rice fryum





Ingredients : 


  • Rice 1 big cup
  • Asafoetida 1/2 teaspoon
  • Cooking oil 1 teaspoon
  • Salt to taste


Recipe video :





Procedure :




  • Wash and soak rice in water for two days.
  • To keep it fresh you have to soak it in the morning and for two nights, you have to change and add fresh water. 
  • On the third morning, grind the rice to a very nice paste. It's very important to grind it nice so that the sandige or the papad won't break. Add the water in the mixie jar after cleaning to the batter.
  • To one measure of batter, we have to use five measures of water. This is very important.
  • In a thick bottomed kadai, boil water adding a teaspoon of cooking oil, 1/2 teaspoon of asafoetida and salt to taste.
  • When the water starts boiling, reduce the heat and start pouring the batter slowly, stirring it constantly so that no lumps are formed.
  • Keep stirring continuously as the batter starts thickening.
  • Once it reaches the right consistency, switch off the heat.
  • To check the right consistency, pour a spoon of cooked batter on a plate. It should neither be very thick nor runny. 
  • Allow it to cool down a bit.
  • Spread a cotton cloth or thick plastic cover in the sun.
  • Sprinkle some water on the cloth. Please watch the video to get a clear idea.



  • Now put the sandige on the cloth by pouring a spoonful of batter for each sandige.
  • Don't press it.
  • It should be thick else the sandige will break.
  • Like this put all the sandige.
  • Let it dry in a very hot sun.
  • Next morning, the dried sandige would be stuck to the cloth. Fold the cloth and sprinkle water on the back side.
  • Wait for 3-4 minutes.
  • Now you can easily pick the sandige. Pick them and keep them in a wide plate and sun dry for another two days.
  • Store these dried sandige in an airtight container.
  • You can easily store them and use upto two years.
  • While frying, heat oil in a thick bottomed kadai and deep fry the sandige.
  • If you are very health conscious and don't want to deep fry them, you can roast them in the oven without oil.
  • Enjoy both as a snack or as a side accompaniment to rice or other tiffin.





Thursday, 11 March 2021

Broccoli besan stir fry recipe | Broccoli stir fry with chickpea flour | Broccoli besan sabzi | Broccoli stir fry - Easy recipe



Ingredients :




  • Broccoli florets 1 bowl
  • Finely chopped coriander leaves 1 tablespoon 
  • Finely chopped curry leaves 1 tablespoon
  • Finely chopped garlic 1 tablespoon
  • Finely chopped ginger 1 tablespoon
  • Finely chopped green chillies 1 tablespoon
  • Olive oil 2 tablespoon
  • Jeera 1 teaspoon


Dry ingredients :




  • Besan 2 tablespoon
  • Red chilli powder 1 teaspoon
  • Dhania powder 1 teaspoon
  • Jeera powder 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Turmeric powder 1 teaspoon
  • Salt to taste


Recipe video :





Procedure :




  • In a bowl mix all the dry ingredients and set aside.
  • Heat 2 tablespoon of olive oil in a thick bottomed kadai.
  • Add jeera and let them splutter.
  • Now add garlic, ginger and chilli pieces, chopped curry leaves and saute for a minute. 
  • Next pour in the broccoli florets and fry for a few minutes.
  • Cover the lid and let them get roasted for a few minutes. Take care not to over cook them. 
  • Once the florets are roasted, add two spoonfuls of besan masala powder and mix well till the florets are coated well.
  • Again add another two spoons of powder and mix well.
  • Sprinkle a few drops of water so that the florets are well coated and get some moisture.
  • Adjust salt.
  • Add lemon juice.
  • Sprinkle chopped coriander and again cook with a covered led for another three minutes.
  • Switch off the heat.
  • Garnish with roasted mixed seeds ( optional )
  • Serve the roasted heat with tomoto sauce as a snack or starter.
  • Or serve it as a side dish with rotis and chapatis.



Friday, 19 February 2021

Instant Churmuri chat recipe | Hachhida Mandakki - Mandalu - Puri recipe |North Karnataka style instant puffed rice chat in Kannada





 Ingredients : 





Serves 2 plates


  • Unsalted puffed rice - Bangalore Puri 4 cups
  • Menthye hittu 1 tablespoon
  • Chutney pudi 1 tablespoon
  • Cooking oil 2 tablespoon
  • Salt to taste


Veggies :


  • Finely chopped onion 1 cup
  • Finely chopped tomatoes 1 cup
  • Finely chopped cucumber 1 cup
  • Finely chopped coriander 1/2 cup


For garnishing :




  • Congress - Roasted masala peanuts 2 tablespoon
  • Mixture or Om Pudi 2 tablespoon


Recipe video :





Procedure :




  • Take kadlepuri in a bowl.
  • Add menthye hittu, chutney pudi and salt.
  • Put in the oil.
  • Mix everything lightly taking care not to break the puffed rice.
  • You can eat this crispy preparation as it is. This also tastes great.
  • Next add the finely chopped veggies and mix again very lightly.
  • Put the mixed Puri in a serving bowl and top it with Congress kadlekai - roasted masala peanuts and mixture.
  • Enjoy!!!




Tuesday, 9 February 2021

What is OLX QR Code fraud and how I saved myself from it?



Everyday we read this news. In newspapers and on online news portals. About people always being cheated on OLX while trying to sell their goods. I have a first hand experience of their modus operandi and I would like to share it here so that it will give people an idea of the way the things happen and take due care. Please be aware and please share this with your friends and family and save them from those thieves.




This happened about a year ago when I wanted to sell my dining table. Earlier, a few years ago when OLX was new, I had made some transactions and so I thought of going there again.

No sooner did I post my ad, the phone calls started pouring in. Thick and fast. Seriously. It must have been hardly a few minutes since I posted the ad and my phone did not stop ringing.

Initially though I felt happy, I started to feel that there is something fishy. 

Agreed that there will be no shortage of sellers and buyers for anything, anywhere and at anytime. But there will be a reasonable time and number of enquiries you expect. Here within minutes calls poured in. I will explain you the reason of this urgency on their part later. Please read on...

The calls I received were mostly from Hindi speaking persons. And they were willing to pay me the price I had asked. Without even asking any further details. After just seeing one or two photos I had posted.




A few did bargain but not very much. One person said he would come and collect the table immediately and would first like to make the payment. Then and there. Without even checking my table.

Since I was busy with some work at home, I told him that I would call him back and hung up. This became the scene with another two three persons.

And then I got a call from this person. He was in such a hurry that even when I told him that I was busy, he would not listen. He continued to call. Exasperated, I told him I won't reduce my price even by a rupee. He agreed!

He then told me that since he was outside, he would make the payment and his wife would come and collect the table. It was already 4 PM. When I asked him where his wife is, he told the address of a place which is very far off from the place where I stay.

I started wondering. I asked him how would she be able to come so far with a vehicle at such time. His answer was a bit evasive.Then he told me that he would like to pay me online. That he would send me the money immediately.




At first I demanded cash. To which he requested that since he was far off, his wife won't be able to pay the cash.

I said I would think about it but he kept calling.This strengthened my suspicion that there was something amiss.He insisted that he would test transfer some money and asked me to verify if it's received.

I said ok and asked him to send ten rupees through Paytm. He sent one rupee. I confirmed that I had received the money and asked him to transfer the full amount. He sent me a photo of a QR code.

Though I keep myself updated with the technology, I was not aware of that feature of Paytm which had been just then released.To get money transferred to your account by sharing your QR code.

For me the logic was simple. While shopping, I had to pay to the shop keeper so he shares his QR code and I scan it and pay. Here if anyone needs to scan the code it has to be the other person and not me.

When he called immediately and asked me to scan it, I refused. I put across the same logic and refused to scan it. In all innocence I asked him as to why I should scan it since I am the one who is supposed to receive the money. I suggested him to transfer it by using my mobile number.

As this argument was going on, as the time was passing he started to get agitated and I refused to budge. Then he put forth a new excuse. That he is working in army and that he is not supposed to transfer the money to anyone using their phone number! I knew he was losing his plot and I had actually started enjoying it and decided to play it along!!!




He started shouting at me to scan the code immediately. But I kept on asking why should I scan when he is the one who has to send me the money.

Finally quite irritated he started abusing me. He even asked me " Arrey auntie, kya aap itna bhi pade likhe nahi ho kya? Itne batane ke baad bhi wohi bol rahe ho?  ( " Are you such an illiterate that you are not able to understand what I am saying? " )

Now totally convinced that he is upto some mischief I firmly told him that I would accept his money and sell him the table only if he pays to me through my mobile number. Uttering some expletives he hung up!!!

Later when I told my daughter about all this exchange of words, she was so happy and relieved because just on the previous day, a colleague of hers and her husband had lost their money to such fraudsters  exactly in such a similar transaction.

Their modus operandi is similar. They would send the Q R code and the moment you scan it, they will draw the money from your account. When you call them back to tell that you haven't received the money, they would send the code once again, would ask you to scan it once again and would steal your money once again.

The cause of their hurry is because of two reasons. First,  it's kind of first come first serve or rather first catch and first steal policy! Out there, there are hundreds of such fraudsters who would be waiting for someone to post an ad. They will rush to you immediately and whoever is able to catch hold of you and convince you first will be able to loot you first.

Another reason is after about half an hour of your posting the ad, you will start getting alert messages from OLX to be aware of such elements and asking you this exercise your caution while making the transactions. 

May be because of thousands of such regular complaints, OLX has resorted to sharing such alert messages and the fraudsters are also aware of this and hence the hurry. 

I wish the OLX would make amends to give such alert messages the moment you post your ad. However, since I had the number of the fraudster who was calling me, I immediately registered a complaint with OLX and got a confirmatory mail from that they have blocked him.

But alas these thugs will definitely have many more numbers and many more ways to cheat people.

The best way would be to exercise caution and alert people and make them more aware.

I have written this detailed post to caution you and would request you to share this widely with your friends and your family. Help people to save their hard earned money.






Friday, 5 February 2021

ಉತ್ತರ ಕರ್ನಾಟಕದ ವಿಶೇಷ ಆರೋಗ್ಯವರ್ಧಕ ಜೋಳದ ಹಿಟ್ಟಿನ ಅಂಬಲಿ - ಬಿಸಿಲಿಗೆ ತಂಪಾದ ಪಾನೀಯ - Jowar porridge - Jolada ambali - Low calorie healthy drink for summer

 

Ingredients :





  • Jowar flour 2 tablespoon
  • Ghee 1 tablespoon
  • Green chillies 1-2
  • Garlic 2 pods
  • Chopped coriander 2 tablespoon
  • Jeera 1 teaspoon
  • Hing 1/4 teaspoon
  • Roasted jeera powder 1 teaspoon
  • Buttermilk 2 cups
  • Salt to taste

Recipe video : 



Procedure :





  • Grind green ginger, chillies, coriander and garlic to fine paste and set aside.
  • In a thick bottomed kadai, heat ghee.
  • Add jeera and asafoetida.
  • Add two tablespoons of jowar atta and fry over low heat till it turns aromatic.
  • Now add the water very little by little, continuously stirring it, taking care to see that no lumps are formed.
  • Add two glasses of water till the ambali is quite liquid.
  • Now add the ground chilli coriander paste and salt.
  • Add a little roasted jeera powder.
  • Keep stirring as the ambali thickens.
  • Once it turns semi solid, switch off the heat and let the ambali cool completely.
  • Now take a few scoops of ambali to a bowl. 
  • If you want to eat it like a porridge, add thick buttermilk and if you want to drink it then add watery buttermilk.
  • Garnish with jeera powder and freshly chopped coriander and enjoy the cool, healthy, nutritious and delicious ambali.





Sunday, 31 January 2021

Welcome to Facebook


Welcome to Facebook......





My rendezvous with Facebook team....

" .....Would you like to host a team from Facebook who are touring India at your home for a few hours in connection with their research work? It would be an interactive session of about five hours and you would be rewarded a few hundred dollars for your time." This was how the mail I received on 9th January last year read.
I always fill the plate of my life with every possible ingredient. I am a seeker of knowledge. There is a constant hunger to learn and to experiment.
So I generally am very active online, exploring and participating in many activities, surveys, Q&As - reading, writing and learning. Not only does it open a window to the world and to the people across the globe, I get to pocket a few hundred bucks along the way. Albeit it's not very sought after but having some money coming your way never hurts, does it?

















So I was pleasantly surprised when I received the mail and I thought why not. I instantly intimated them about my willingness. Then I was informed that there were many across the country who are eager to participate in this activity and that there would be a screening of telephonic interview.
Ok. Fine.




I was given an international number from which I was expected to receive the call. And that was the time for the butterflies to start dancing in my stomach. No. I was not worried about the questions. I was worried about the accent!!!





I would deviate a little here. I have graduated in English literature, it was my favorite subject in school after maths. I loved reading English books in my teens, used to write in English and when TV came along, it was the English serials to which I was hooked. Infact I would sit with my children enjoying all the English cartoon shows and they caught up the language quite early and thank me for enhancing their vocabulary through those shows. In fact I have no hesitation in admitting that whenever I am upset and sad, in my mind I start talking and arguing and pleading only in English!!!






But the problem was entirely different. Having studied in ಪಕ್ಕಾ ಹಳ್ಳಿ ಕನ್ನಡ ಸಾಲಿ in North Karnataka, I had difficulty in quickly catching on the foreigners' accent. Watching on TV is different from having to follow them and answer to them over phone.
Fortunately for me when the call came, it was from an NRI and other than one or two " would you repeat please " ( psss... That had been taught to me by my daughter...) I sailed smoothly through the interview. 
Soon I received confirmation that I have been selected and this time they wanted me to send a few photos of inside of my home. The set up, where I would be seating and hosting my guests, the light and the space in the house. Well.... I stay in a small but beautiful house and with a trepidation I sent the photos. 



And finally I received the mail intimating the time and the names of my guests. All this while, my family thought that I was just having my routine time pass and nobody actually believed that I would be actually hosting a Facebook team from California. They were indulgent about both my enthusiasm and apprehensions and kept reassuring me not to worry because some local representatives would be visiting me. Even when I told that my guest list included the names of three foreign nationals and one Indian, they just smiled at me and thought that they would let that pass. 
And then the D Day arrived. I am a stickler of timings. And I expected my guests also to be the same. What with the famous Bangalore traffic, I think they were over cautious and in fact arrived a good eight minutes ahead of the schedule.





I had decided to be me, wearing a saree and welcomed them with a Namaste. To my pleasant surprise they had done their homework too and wished me the same way.
I hesitantly started conversing with them and soon we were chatting like long lost friends. Yes, though one Indian accompanied them, the interaction was only with the other three. They were extremely friendly and jovial. They were as fascinated by our home, our culture, our systems and our family as I was marvelled at having them at my home. In fact it turned out to be such an easy and friendly interaction that I confided to them about my apprehension about their accent and luckily for me it turned out to be not an issue at all!!
What followed was a marathon five hours interactive session, the details of which, unfortunately I can't share with anyone. And a little secret here. Conord, who did most of the interaction with me confided that he also felt as nervous about the whole experience as I was, having got up twice in the night, looking at the clock!!!






With all the cameras being set up and lights, camera, action started, my daughter, son-in-law and daughter-in-law who were in their offices were thrilled as the exchange of photos, videos and messages started flowing thick and fast.
It was a great experience indeed, having the team from Facebook around my home, enquiring about everything, appreciating my terrace garden, soaking in all the experiences, and listening, recording and shooting every word I uttered with great attention. 
My son had offered to stay back at home along with my husband to give me moral support and taking photos and videos and mostly reassuring me that I was doing fine.




Finally after five hours of pleasant interaction and having some snacks and juice, they bid us adieu with a promise to share with me the photos they had taken.
Before they left, I asked them curiously as to what led to my fortunate selection in this activity. I would proudly share with you that across the entire country twenty people had been selected based on their own criteria of identifying users who are passionate about their activities and from whom they felt would get good inputs.
The best compliment I received was when my son was all praises about my entire experience, about the way I handled the interview and took me out for a big treat in the evening ❤️





Tuesday, 26 January 2021

Sajje hittina dosa - roti recipe in Kannada | Bajre ki uttapam | How to make Bajre Na Chamchamiya - gujarati dish



Ingredients :-




  • Sajje hittu - Pearl Millet Flour (Bajra Flour) 1 big cup
  • Jeera 1 tablespoon
  • Finely chopped methi - Fenugreek Leaves 1/2 c isup
  • Finely chopped Fresh Coriander Leaves (Hara Dhaniya) 1/2 cup
  • Sesame Seeds 2 tablespoon
  • Turmeric Powder 1/2 teaspoon
  • Ginger Paste 1/2 tablespoon
  • Chilli paste 1/2 tablespoon
  • Medium Sour Buttermilk 1/2 cup
  • Eno or Cooking Soda 1/8 teaspoon
  • Luke Warm Water 1/2 cup Refined Oil for cooking
  • Salt to taste

Recipe video : 





Procedure :




  • Add all the dry ingredients except oil and only 1 tablespoon til in a bowl.
  • Add buttermilk to it and mix.
  • Now add the warm water and adjust the batter to uttapam batter consistency.
  • Heat the set dosa tawa. If you don't have set dosa tawa, you can use the normal tawa also.
  • Apply oil in the moulds.
  • Sprinkle few sesame seeds.
  • Now pour the batter and spread lightly.
  • Sprinkle some more oil and a few more sesame seeds.
  • Cook the dosa on medium low heat so that the dosas are cooked from the inside.
  • Once the edges turn golden in colour, flip them and sprinkle a little more oil. 
  • Cook again over low heat till the other side also becomes crisp and brown.
  • Once the dosas become crisp and light, remove from the heat and serve hot with butter and pickle or any other side dish of your choice.





Saturday, 16 January 2021

Handmade seviyan kheer recipe | Vermicelli milk pudding | ಉತ್ತರ ಕರ್ನಾಟಕದ ಗೌಲಿ ಮತ್ತು ಪಾಯಸ | homemade vermicelli recipe in Kannada

 


This is the traditional homemade vermicelli that tastes absolutely great with its creamy and nutty deliciousness.





Though this involves somewhat time consuming manual work, the result is worth all the efforts. The result of the efforts is literally in this semiyan pudding!

You can prepare the dough with just three ingredients and can easily roll out the gouli during the day as you sit in front of the TV watching your favourite serials! It's our duty to preserve these rich Indian cooking traditions.

And once you eat these gouli payasam, the machine made shemiya will feel like plastic - I am sorry but that is the truth.


Come and watch this fascinating gouli making process in this video:



Recipe video:





Ingredients :


For making gouli :


  • Wheat flour - atta     1 cup
  • Melted ghee              1 tablespoon
  • Milk to mix the dough


For making payasam :






  • Ghee                                   1 tablespoon
  • Mixed dry fruits pieces    1 tablespoon
  • Home made gouli semia 1 cup
  • Milk                                      3 cups
  • Jaggery a little less than one cup
  • Elaichi powder                   1 teaspoon



Procedure :






  • Heat ghee in a thick bottomed kadai.
  • Add cut dry fruits and fry to golden brown.
  • Add the semiyan and fry till aromatic.
  • Add one cup of milk and mix well.
  • Cover the lid and cook over low heat till the semiyan turn soft. You may add some milk here if it's getting very thick.
  • Once the gouli turns soft, add jaggery and mix well.
  • Next add another two cups of milk and let it boil.
  • As the payasam get thick and creamy, add the elaichi powder.
  • Simmer over low heat just a little more and adjust the consistency of the payasam to your liking by adjusting the milk.
  • Switch off the heat.
  • Enjoy the creamy, nutty and delicious payasam with a spoon of ghee.