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Monday, 14 September 2020

sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli

Sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli




Ingredients :

  • Nylon sabbakki / Nylon Sabudana 1 cup
  • Idli rava / rice rava 2 cups
  • Sour curds / Huli mosaru 3 cups
  • 1/2 cup water - can adjust for the consistency
  • Baking soda 1/4 teaspoon
  • Cooking Oil 1 tablespoon
  • Cashewnuts 20
  • Salt to taste

Recipe video :




Procedure : 





  • In a bowl take sabudana and wash them well.
  • Separately in another bowl wash the idli rava.
  • Mix both together in a bowl and add curds and mix well.
  • Set aside overnight to ferment.
  • In the morning add water to adjust the consistency of idli batter.
  • Add salt and soda.
  • Grease the idli moulds with cooking oil.
  • Keep a cashew in the center and pour in the batter.
  • Don't put the batter fully. Leave some space for the idlis to expand.
  • Steam the idlis for 8 to 10 minutes.
  • Allow it to rest for about 5 to 10 minutes.
  • Unmould and serve hot with ghee and coconut chutney.



Thursday, 3 September 2020

Vegetable Dalia khichdi recipe | Broken wheat dalia Pongal | dalia ka Pongal | godhi nucchu - godhumai rava khara pongal

Vegetable Dalia khichdi recipe | Broken wheat dalia Pongal | dalia ka Pongal | godhi nucchu - godhumai rava khara pongal





INGREDIENTS


  • 1 tablespoon ghee 
  • 1 cup dalia / broken wheat / godhi nucchu
  • 1 tablespoon oil
  • 1 teaspoon jeera / cumin seeds
  • 1/4 teaspoon hing / asafoetida
  • ½ tablespoon ginger paste
  • 8 green slit chillies
  • 1 tomato, finely chopped
  • 1 cup methi, finely chopped
  • 1/2 cup peas / matar
  • 1/2 cup  carrot pieces
  • ½ tsp turmeric / haldi
  • salt to taste
  • 1 cup moong dal, soaked for 20 minutes
  • 10 cups water

Recipe video :





INSTRUCTIONS




  • Wash and soak the moong dal - hesaru bele in water for 20 minutes.
  • Heat ghee in a thick bottomed kadai
  • Roast the dalia in the ghee for five minutes till it turns aromatic. Keep it aside.
  • In the kadai now heat cooking oil.
  • Add jeera, hing, turmeric powder.
  • Put in the slit chillies and saute for a minute.
  • Now add the chopped onion pieces and saute for two minutes.
  • Add chopped tomato pieces and saute till the tomato turns soft and mushy.
  • Next add the chopped methi leaves, carrot pieces and peas.
  • Add the soaked moong dal and mix well.
  • To this add the roasted dalia.
  • Put in 10 cups of water and salt and mix everything and finally shift to a cooker bowl.
  • Cook upto five whistles so that the khichdi turns soft and runny.
  • Serve hot with ghee.



Wednesday, 2 September 2020

Gasagase Payasa recipe | poppy seeds kheer | khus khus kheer | ಗಸಗಸೆ ಪಾಯಸ

Gasagase Payasa recipe | poppy seeds kheer | khus khus kheer | ಗಸಗಸೆ ಪಾಯಸ




Ingredients :

  • Gasagase poppy seeds 4 tablespoon
  • Rice 2 tablespoon
  • Dry fruits mix like almond, cashews and unsalted pista 3 tablespoon
  • Grated fresh and dry coconut 1 cup each.
  • Jaggery 1 1/2 cups ( according to your sweet preference )
  • Ghee 1 tablespoon
  • Almond pieces and dry grapes to add later.
  • Elaichi powder.
  • Nicely chopped almond and pista to garnish.
Recipe video :




Procedure :




  • In a thick bottomed kadai dry roast almonds, cashews and pistachios till they turn aromatic and keep aside.
  • Separately dry roast rice and poppy seeds to golden brown over medium flame, taking care to continuously roast it and it doesn't get burnt. 
  • Just before switching off the gas and add the grated dry coconut and roast for a few more minutes.
  • Take roasted poppy seeds, coconut and rice, roasted dry fruits, elaichi powder, grated fresh coconut and grind to a fine dry paste.
  • Once the paste is ground nicely, add a little water and grind further to a nice paste.
  • Heat water in a thick bottomed kadai and add ground jaggery and melt it. Don't over boil it. It's enough if the jaggery melts and turn off the heat.
  • Next in a thick bottomed kadai heat ghee.
  • When it melts roast cashew pieces and kishmish to golden brown.
  • In it next add the ground mixture and cook stirring occasionally after adding a little water.
  • When the mixture turns aromatic, sieve the melted jaggery water into the kadai and boil it for just five minutes.
  • Serve to bowls, garnish with roasted dry fruits and enjoy garamagaram Payasa.



Friday, 28 August 2020

Create your own happiness

There are some memories etched deep in our psyche. Similarly some smells. They stay with us. We may temporarily forget the event, the situation, even the person associated with the events. But the smell lingers. Not on the surface. Deep inside the heart, like a pearl in the ocean, it stays. Only to be picked.

Do I pick it intentionally? On purpose? Never. It surfaces. Just the way it has touched my senses for the first time, just the way it had made its own space in my memory, it comes back to me bringing a little nostalgic smile to my lips.


Today I was picking flowers in my garden. These are the beautiful yellow Spatika flowers. The ones you won't get in the market. They are only tucked lovingly in the little home gardens.

After coming to Bangalore from Gulbarga way back in 1987, I hadn't seen them. Aren't they grown here in Bangalore? I think they are. But I haven't seen. My sister Geetha bought a sapling all the way from Gangavathi to give to my sister Shobha. This beautiful lady became a mother giving birth to many more little saplings and one little girl came to my home, to my garden.


When I was plucking the flowers today again that smell, that memory, that nostalgia came back rushing to me filling my heart with a longing to look back at those beautiful days.
Though these flowers don't have a distinct smell, the memory does create a smell. Those were the good old school days I spent in Gulbarga in the company of my closest friends Shobha, Geetha, Pamma, Sudha.....


In the childhood they were not just friends, not just an extended family but  they were your alter ego, your other half. The life was so simple, so beautiful and so memorable.


I, along with my sister Shaila would go to their house for sleepover and in the morning before rushing to catch the bus to the school, in between eating Bhakri, packing our carriers and tying our plaits, we would rush to the front yard garden to pluck these golden flowers. And tie them while someone was tying our plait from behind. It used to be two plaits and these flowers would adorn one and while running for the bus it was such a thrill when my flower mala would swing on my ear.


Similarly, there are varieties of Jasmine I am growing in my garden. Always their fragrance fills my home, my bedroom, but there are only a few fleeting moments that this smell creates that same magic. May be it's the combination of the climate, the weather and the fragrance, I am not able to put my finger on the exact situation but suddenly a memory floats. Of the wedding day of my sisters in Gulbarga when we used to get these flowers all the way from Bellary. Loose flowers packed in a patroli ele ( sal leaves pack ) would be brought from some relatives from Bellary and on the night before the wedding all the ladies would sit around, chatting, singing, joking while the fingers deftly tied the flower malas. I feel exactly that aroma, that sweetness floating from my flowers on some rare magical moments. It's here now and then it's gone.


And then when I was in my mom's place in Bangalore during my pregnancy where the neighbours were into flowers business. I would be lying on a cot by the window, it used to be summer evenings and the intoxicating smell of Dundu mallige would waft through the window and it would have such a soothing effect on my senses - it is to be experienced to be belived.
It has to be a combination of late summer evening, the cloudy sky and on some days there would be little drops of rain sprinkling on my face through the window while the beautiful smell would engulf me. How beautifully nostalgic!!

Life is too short and too precious. It's all about creating beautiful memories when you can, enjoying beautiful smells, which come back to you to be cherished again and again and again in the evenings of your life.




Thursday, 20 August 2020

Sajje rotti recipe | Bajra Millet ki roti | Bajra roti | Pearl millet roti Recipe | sajje Bhakri Recipe

Sajje rotti recipe | Bajra Millet ki roti | Bajra roti | Pearl millet roti Recipe | sajji Bhakri Recipe



Ingredients :




Sajje hittu - Bajra flour 4 big cups

Black sesame seeds ( kappu ellu ) 2 tablespoon


Recipe video : 


Procedure :




  • Take the Bajra atta in a bowl.
  • Boil 2 cups of water.
  • Make a circle in the flour and add boiling water.
  • Lightly mix the water and the flour, cover with a lid and keep aside for five minutes.
  • Then using very little normal water knead the dough. Don't make it very soft. 
  • Make a small ball from the dough.
  • Take some sesame seeds and press on both the sides of the dough ball.
  • Apply some dry flour on both the sides and tap it lightly.
  • Put the dough on the kitchen slab and start tapping it lightly with the right fingers and giving it a shape with your left palm.
  • Please watch the video I have shared here to get the clear idea about how to tap the roti.
  • If you don't know or don't want to tap the rotti, you can first give it a round shape, flatten it and roll it with a rolling pin. Please take care not to press it very hard. Lightly roll the roti.
  • Next lift the roti with your hand and put it on the hot tava on the reverse side.
  • Apply cold water on the roti with a muslin cloth.
  • Once the bubbles appear, flip the roti with a spatula.
  • Cook on both the sides, pressing lightly either with your hand or with a dry cloth.
  • Take out once it's cooked on both the sides.
  • Unlike other rotis, kadak or roasted sajje or Bajra roti tastes very good and full of flavours. To roast the rotti, keep the rotis either behind the hot tava while making the other rotis or in the end keep all the rotis on a hot tava on a low heat.
  • Enjoy both soft and roasted kadak Rotti with butter, sabzi and chatni.






Tuesday, 18 August 2020

Aloo Rasedar | Aloo Tomato Gravy with Hyacinth bean | Aloo Tomato Avarekalu Curry | Aloo tamatar ki sabzi

Aloo Rasedar | Aloo Tomato Gravy with Hyacinth bean | Aloo Tomato Avarekalu Curry | Aloo tamatar ki sabzi




Serves 6

Ingredients :

  1. Boiled potato cubes 4 cups
  2. Hyacinth bean ( Avarekalu )
  3. Finely chopped onion 3 cups
  4. Finely chopped tomato 4 cups
  5. Finely chopped capsicum 1 cup
  6. Slit green chillies 5
  7. Finely chopped Dill leaves 1/4 cup
  8. Coriander leaves
  9. Curry leaves
  10. Cooking oil 2 tablespoon
  11. Garlic ginger paste 1 tablespoon
  12. Coriander powder 1 tablespoon
  13. Jeera powder 1 tablespoon
  14. Red chilli powder 1 tablespoon
  15. Turmeric Powder 1 teaspoon
  16. Kasuri methi 2 tablespoon
  17. Garam masala powder 2 tablespoon
  18. Salt to taste

Recipe video : 




Procedure :





  • Cook cubed potatoes and Avarekalu ( Hyacinth bean ) separately and keep aside.
  • In a thick bottomed kadai heat oil.
  • Add chopped onion and saute till they turn golden and soft.
  • Add garlic ginger paste and saute further.
  • Next add chopped tomatoes.
  • Cook, stirring regularly till the tomatoes turn soft and mushy.
  • Take out a small portion from this and grind it into a fine paste.
  • Add chopped Dill leaves.
  • Add chopped capsicum and fry.
  • Add the ground paste and fry.
  • Now add turmeric powder, red chilli powder, garam masala powder, jeera powder, dhania powder, kasuri methi and fry till the gravy turns aromatic.
  • Next add the boiled potatoes and Hyacinth bean and mix well.
  • Add water and salt.
  • When it's boiling, add curry leaves and cover the lid.
  • Let it simmer for ten minutes when all the spices blend and the gravy thickens.
  • Serve hot with pooris and chapatis.



Friday, 7 August 2020

Baby corn fritters | Fried baby corn | Crispy baby corn Recipe

Baby corn fritters | Spicy Fried baby corn | Spicy Masaledar Crispy baby corn Recipe





Ingredients :


Lengthwise sliced baby corn 1 Bowl


Ingredients for Chutney to marinate the baby corn :

  • Pudeena 1/2 bunch
  • Green chillies 5-6
  • Ginger 1 small piece
  • Garlic 3 cloves
  • Lemon juice 1 tablespoon

  • For batter : 

  • All purpose flour ( Maida ) 1 cup
  • Corn flour 1/4 cup
  • Red chilli powder 1 tablespoon
  • Pepper powder 1/2 tablespoon
  • Garam masala powder 1 teaspoon
  • Jeera powder 1 teaspoon
  • Garlic ginger paste 1/2 tablespoon
  • A pinch of soda ( optional )
  • Salt to taste


Watch the recipe video : 




Procedure :





  • Grind green chutney using all the items mentioned above along with a little salt and adding lemon juice.
  • Marinate the baby corn pieces with the above chutney and set aside for half an hour.
  • Prepare the batter using all the above mentioned ingredients.
  • Heat oil in a thick bottomed kadai.
  • When the oil is properly heated, dip the marinated baby corn one by one in the batter and deep fry in medium heat to golden brown.
  • Serve hot with tomato ketchup.






Monday, 3 August 2020

Madli unde | Maldi unde | Maladi | Madali | North Karnataka special chapati unde

Madli unde | Maldi unde | Maladi | Madali | North Karnataka special chapati unde






Take 5 Chapatis, preferably cooked with no oil and/or that are a day old.
If you have fresh chapatis, you can dry roast them on tava for a minute so that they become a little hard.
Make pieces of these chapatis and grind them to coarse powder.

Watch this recipe to know how to do it.




Ingredients :


  1. Coarsely grounded chapati powder 2 cups.
  2. Jaggery powder 1 3/4 cups
  3. Ghee 2 tablespoon
  4. Grated dry coconut 1 tablespoon
  5. Poppy seeds ( Gasagase ) 1 teaspoon
  6. Roasted grams ( Hurigadale ) 1 tablespoon
  7. Roasted Til sesame seeds 1 teaspoon
  8. Almonds, pista, dry grapes and cashews 1 tablespoon
  9. Elaichi powder 1 teaspoon

Procedure : 




  • Heat a thick bottomed kadai.
  • Put in the ghee and let it melt.
  • Now add the grated coconut powder, almond and cashew pieces and fry for a minute.
  • Add the jaggery powder and let it melt. Don't overheat it else the undes will become hard. It's enough just to melt the jaggery completely.
  • Switch off the gas.
  • Now add the roasted Til, poppy seeds, roasted gram, elaichi powder and mix.
  • To this add the ground chapati powder and mix everything well.
  • Once it cools down a little, make undes.
  • That's it!
  • Enjoy with ghee!!!




Sunday, 2 August 2020

Bajji Menasinakai chutney | Fritters Chilli chutney | Bajji Milagai chutney

 Menasinakai chutney | Fritters Chilli chutney | Bajji Milagai chutney 




Ingredients :

  1. Bajji Menasinakai            20 to 25
  2. Green chilli                        1 or 2 depending on how much spice you like
  3. Nati Kottambari soppu   1 small bunch
  4. Cooking oil                        2 tablespoon
  5. Jeera                                  1 tablespoon
  6. Methi seeds                      1/4 tablespoon
  7. Hing                                    1/2 teaspoon
  8. Turmeric Powder             1/2 teaspoon
  9. Salt to taste
 Recipe video :




Procedure :


  • Wash and cut the Bajji Menasinakai into medium sized pieces.
  • Wash and finely chop the coriander.
  • Heat oil in a thick bottomed kadai.
  • When oil is heated, add methi seeds, jeera, hing and turmeric powder.
  • Next add one green chilli and all the cut bajji chillies.
  • Saute for a few minutes.
  • Now add chopped coriander leaves and mix well.
  • Lower the heat and cook the chilli pieces with a lid covered.
  • Once the chillies are fully cooked, switch off the gas and let it cool.
  • Once it is cooled down, add the salt and grind the chutney to a coarse consistency.
  • Serve with hot rice and ghee, Dosa and chapati.










Wednesday, 29 July 2020

Jolada Rotti with rolling pin | Jowar roti | Jowar Bhakri | Lattisida Jolada Bhakri recipe

Jolada Rotti with rolling pin | Jowar roti | Jowar Bhakri | Lattisida Jolada Bhakri recipe 







The Jolada Rotti or Bhakri as it is called in North karnataka is considered difficult to prepare because unlike wheat flour, it is gluten free and hence turns very brittle. So it has to be spread out hitting with hands. 
But you need not worry. Here is the secret of preparing bisi bisi Bhakri with ease.
This is a very easy recipe to make jowar roti, jolada rotti, sorghum flour rotis with rolling pin.
Jolada rotti or Bhakri is very healthy, totally gluten free, cholesterol free and is very rich in protein, fibre, iron and phosphorus.
Unlike traditional way of doing Bhakri, with this recipe, it can be easily prepared by everyone.

Watch the recipe video :



Ingredients :


Jolada Hittu ( Jowar Flour )     2 cups
Hot Water 1 cup

Prep Time       : 10 Minutes
Cooking Time : 20 Minutes

Procedure




  • Heat one cup of water and bring it to boil.
  • In a vessel put the flour and make a circle inside.
  • Pour in the boiled water in the center.
  • Slowly push in the flour around into the water, closing the water with the flour.
  • Cover a lid and let it warm up for 10 minutes.
  • Knead the dough by pressing the dough with moist hand. The more we knead, the softer will be the rotis.
  • Make small balls with the dough - the size of big lemon and flatten.
  • Press some dry flour on both the sides of the dough, put some more flour on the kitchen slab and with light pressure tap into round Rotti.
  • Then take a rolling pin or belan and roll the rotis. You should lightly roll the rotis without putting any pressure.
  • Heat an iron tawa. We should never use non stick tava to make these rotis.
  • Slowly lift the Rotti with your hand and put it on the hot tawa.
  • Take a wet muslin cloth and lightly press on the Rotti wetting everywhere. After 2-3 minutes, reverse it with a spatula. Then reverse once again and press with a dry cloth so that the rotti will puff and become layered and soft. Else at this stage it can be cooked directly on fire like phulka.
  • Serve hot with butter and any subzi or chutney of your choice.
  • Happy Cooking :-)