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.





Thursday, 31 December 2020

Millet set dosa recipe | Healthy multi millet set dosa | Diabetic friendly millet dosa recipe in Kannada | Sponge dosa recipe

 



Ingredients :





  • Brown top millet ( korale ) 3 cups
  • ( You can also use other millets like arka or Navane )
  • Urad dal 3/4 cup
  • Poha ( Gatti avalakki ) 1/4 cup 
  • Or a little more
  • Methi seeds 2 tablespoon
  • Oil for cooking
  • Salt to taste

Recipe video :



Procedure : 





  • Wash and soak 3 cups of millet, 3/4 cup urad dal with 2 tablespoon methi seeds separately for 6-8 hours. 
  • Just half an hour before grinding wash and soak 1/2 cup gatti avalakki or poha.
  • Grind everything together to a fine batter.
  • Set it aside to ferment overnight.
  • In the morning add the required quantity of salt and water.
  • The batter should be of a little thick consistency.
  • Heat iron tava.
  • Pour the batter on the tawa. Don't press it. ( Please watch the video to know how you should put it )
  • It should be a little thick to give that unique taste and texture of spongy and pillowy set dosa.
  • Lower the gas heat and cook on medium flame.
  • Sprinkle cooking oil over it and at the edges.
  • Once the little holes appear on the dosa and when it changes colour, flip it. 
  • Put a few drops of oil again.
  • Once the other turn starts turning light golden brown, remove from the tawa.
  • Serve hot with vegetable sagu and coconut chutney.






Monday, 21 December 2020

Ragi & sabudana idli recipe | finger millet and sabakki idli | ragi sago idli | javvarisi idli with finger millet



Preparation Time  : 10 minutes

Cooking Time        : 10 minutes

Makes 24 idlis.


Ingredients :




  • Nylon sabbakki (small )/ Nylon Sabudana 1 cup
  • Idli rava / rice rava 1 cup
  • Ragi flour / finger millet flour 1 cup
  • 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 a few
  • Salt to taste


Recipe video :





Procedure : 




  • In a bowl take nylon sabudana and wash them well.
  • Separately in another bowl wash the idli rava.
  • Take three cups thick curd  in a big bowl.
  • Add one cup ragi flour and mix well.
  • To this add the washed sabudana and idli rava.
  • Mix everything 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 to10 minutes.
  • Allow it to rest for about 5 to 10 minutes.
  • Unmould and serve hot with ghee and coconut chutney.



Friday, 18 December 2020

methi matar malai recipe | quick and easy recipe to make resturant style methi mutter malai | methi malai matar





Serves 4




Ingredients : 


  • Finely chopped methi leaves 1 bowl
  • Boiled green peas 2 cups
  • Chopped onions 4
  • Slit green chillies 5-6
  • Chopped tomato 1
  • Fresh cream 1 cup
  • Cooking oil 2 tablespoon
  • Garlic ginger paste
  • Cashewnuts 1/2 cup
  • Jeera 1/2 tablespoon
  • Garam masala 1 tablespoon
  • Kasuri methi powder 1 tablespoon
  • Sugar 1/2 teaspoon
  • Salt to taste


Recipe video :





Procedure :




  • Heat 1/2 teaspoon oil in a kadai.
  • Add 1/4 teaspoon asafoetida.
  • Put in the greenpeas and saute for a minute.
  • Add water and boil till the greenpeas turn soft. 
  • Strain and set aside.

  • In a thick bottomed kadai heat 1 tablespoon oil.
  • Add the chopped onions and saute till they become soft.
  • Now add green chillies, garlic ginger paste and chopped tomatoes.
  • Saute till everything becomes soft.
  • Turn off the heat and let it cool.
  • Once it's cool, add half cup of cashewnuts to it and grind to a fine paste.
  • In the thick bottomed kadai heat a tablespoon of oil.




  • Add the chopped methi leaves and cook till they become soft.
  • Now add the ground paste and cook, stirring continuously till everything is mixed and cooked well.
  • Now add a cup of water, a cup of fresh cream.
  • When it's boiling, add garam masala, kasuri methi, salt and sugar.
  • Let it boil for 7 to 8 minutes till the gravy turns thick and creamy.
  • Garnish with some more fresh cream and serve with hot chapatis and rotis.



Wednesday, 16 December 2020

Millet bisibele bath Recipe | How to make Brown top millet bisibele bath | Siri dhanya bisi bele bath recipe



Prep Time              10 Minutes

Cooking Time       30 Minutes

Serves                    4





Ingredients :


  • Brown top millet ( korale )   1   cup
  • ( You can also use other millets like korale or Navane )
  • Green gram or moong dal   a little less than 1 cup
  • Tamarind                                1 Lemon sized
  • Jaggery                                   1 Tablespoon – depending on the sweetness you wish
  • Bisibele bhath powder / Sambar/Garam masala powder                         2 Tablespoon
  • Red Chilli Powder                    1 Tablespoon
  • Ghee                                           2 tablespoons
  • Salt to taste


Recipe Video :



Vegetables :


The following vegetables cut in 1” length

  • Capsicum
  • Onion 
  • Tomato

  • Curry leaves
  • Coriander leaves
  • Fresh peas or  Hyacinth Bean - Avarekalu 1 cup ( If you have neither, then you can use peanuts. But Avarekalu tastes best. In the season if you get Jackfruit seeds, you use them. After Avarekalu, they are the next best :-) )
  • PS : Here I would like to mention that the choice of vegetables is entirely yours. If there is a plus or minus, it is absolutely no problem.

  

For Tadka :




  • Oil                                 1   tablespoon
  • Mustard seeds            1 teaspoon
  • Turmeric powder        ½ teaspoon
  • Hing  ( asafoetida )     1/4 teaspoon


Preparation :




  • Soak tamarind in water.
  • Wash millet and dal separately.
  • In a cooker cook daal along with vegetables in one container.
  • And cook millet in separate container adding two and half cups of water.
  • To cook millet I generally add water at 1:2 proportion. But here I have put a little more water so that the millet is cooked soft.
  • Once it cools down, in a thick bottomed kadai, heat oil and add mustard seed. 
  • Once they splutter, add turmeric powder and hing. 
  • Squeeze the tamarind pulp in it and add 2 glasses of water and let it come to a boil.
  • While it is boiling, add jaggery, red chilli powder, bisibele bhath powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.
  • Then add the dal cooked with veggies, add water if required and boil for five more minutes.
  • Add the cooked millet, mix well and taste to check if you need some more salt, chilli powder Sambar powder or jaggery. 
  • Cook on low fire.
  • The bisi bele bhath at this point should be quite liquid. If you make it solid at this point, later on it will turn still hard. The best option would be to get a right liquid consistency at this point and still add half a glass of water and cook for just a few seconds and turn off the gas. So even if you eat it after hours, it will remain liquid and light.
  • Add ghee and garnish with finely chopped coriander and cover for five minutes.
  • Serve hot with Raita, Boondi kaalu or chips.




Friday, 4 December 2020

Millet pulav recipe | ಸಿರಿಧಾನ್ಯ ಪುಲಾವ್ ರೆಸಿಪಿ ಕನ್ನಡದಲ್ಲಿ | Kodo - Foxtail - browntop - Kutki Jhangora millet pulao - biryani recipe

 



Ingredients :




  • Millet - Siridhanya 1 cup
  • ( You can take any millet you want like Foxtail millet - Navane, Kutki - same, Kodo millet - Harka, Jhangora - Oodalu, Brown top millet - Korale )

  • I have used Brown top millet - Korale.

  • Boiled water 1 1/2 cups
  • ( Use only this much water for both grinding and cooking together )
  • Ghee or Refined oil       2 tbsp
  • Cauliflower florets        1/2 cup
  • Carrot pieces                 1/2 cup
  • Beans pieces                  1/2 cup
  • Potato pieces                 1/2 cup
  • Fresh Peas                      1 cup ( You can soak dry peas and use )
  • Chopped onion              1cup
  • Sugar                              ½ tsp
  • Salt to taste


For Masala paste :




  • Pudina ( Mint ) a few leaves
  • Coriander a few leaves
  • Green chillies 4
  • Ginger a small piece
  • Garlic   1-2 pods
  • Cinnamon a tiny piece
  • Elaichi 2-3
  • Cloves   4                                  
  • Turmeric powder 1/2 teaspoon
  • Poppy seeds 1/2 teaspoon


Recipe video : 




Procedure :




  • Wash and drain the millets and keep aside for twenty minutes.
  • Heat water.
  • Using all the ingredients mentioned above, grind the masala paste using very little water.
  • Heat the cooking pan.
  • Heat two tablespoons of ghee.
  • Add the chopped onions and fry to golden brown.
  • Next mix all the cut vegetables.
  • Now add the ground masala paste and fry till aromatic.
  • And add the washed millets.
  • Pour one and a half cup of hot water, salt and half teaspoon of sugar.
  • Mix everything well.
  • Cover the lid and cook to three whistles.
  • Serve hot with raita.




Tuesday, 1 December 2020

Lemon green chilli pickle recipe | nimbu mirch ka achar | ನಿಂಬೆ ಹಸಿಮೆಣಸಿನ ಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ | Easy lemon pickle - grandma's recipe

 


Ingredients :




  • 20 ripe lemons
  • A little more than 1/2 paavu sugar 
  • A little more than 1/2 paavu salt
  • Around 200 grams green chillies - alter the quantity according to your taste and preference.
  • 2  tablespoon fried methi powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Hing or asafoetida


Recipe video : 




Procedure :





  • First and foremost, wash and completely dry all the utensils, knife and glass jars you are using to make and keep the pickles.
  • Wash and completely clean dry - even a day in advance - all your lemons and chillies 
  • Heat a kadai.
  • Dry roast a small cup of methi seeds.
  • Grind to a nice powder and keep it aside.
  • Slit the green chillies into two and set aside.
  • Cut ten out of twenty lemons into halves and squeeze the juice with lemon juicer. Don't squeeze completely. Let some juice remain in the lemons.
  • Keep the juice aside.



  • Now cut the squeezed ten lemons and the other ten lemons into small pieces and put in a big vessel.
  • To this add salt, sugar, slit green chillies, roasted methi powder, turmeric powder and hing.
  • Mix everything well.
  • Add the lemon juice and mix again.
  • Keep it covered for about twenty four hours.
  • Next day the pickle would have juiced and spices mixed nicely.
  • Mix it once again and keep it in a clean and totally dry glass jar with the lid covered tightly.
  • After a week or so, once again mix the pickle with a dry spatula or spoon and keep it again covered in an airtight jar for about 20-25 days.
  • Afterwards the pickles would mature and turn nice and soft absorbing all the spices and the juice.
  • Enjoy the sweet, tangy and spicy pickle with your favourite dish.
  • This pickle can be stored without refrigeration upto a year or two.




Sunday, 29 November 2020

Lemon pickle recipe | nimbu ka achar recipe | ನಿಂಬೆ ಹಣ್ಣಿನ ಉಪ್ಪಿನಕಾಯಿ ರೆಸಿಪಿ in ಕನ್ನಡ | Easy lemon pickle - grandma's recipe



Ingredients :




  • 20 ripe lemons
  • A little more than 1/2 paavu sugar
  • A little more than 1/2 paavu salt
  • A little more than 1/2 paavu kashmiri red chilli powder or byadagi chilli powder
  • 2  tablespoon fried methi powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Hing or asafoetida

Recipe video :





Procedure :





  • First and foremost, wash and completely dry all the utensils, knife and glass jars you are using to make and keep the pickles.
  • Heat a kadai.
  • Dry roast a cup of methi seeds.
  • Grind to a nice powder and keep it aside.
  • Cut ten out of twenty lemons into halves and squeeze the juice with lemon juicer. Don't squeeze completely. Let some juice remain in the lemons.
  • Keep the juice aside.
  • Now cut the squeezed ten lemons and the other ten lemons into small pieces and put in a big vessel.
  • To this add salt, sugar, byadagi chilli powder, roasted methi powder, turmeric powder and hing.
  • Mix everything well.
  • Add the lemon juice and mix again.
  • Keep it covered for about twenty four hours.
  • Next day the pickle would have juiced and spices mixed nicely.



  • Mix it once again and keep it in a clean and totally dry glass jar with the lid covered tightly.
  • After a week or so, once again mix the pickle with a dry spatula or spoon and keep it again covered for about 20-25 days.
  • Afterwards the pickles would mature and turn nice and soft absorbing all the spices and the juice.
  • Enjoy the sweet, tangy and spicy pickle with your favourite dish.
  • This pickle can be stored without refrigeration upto a year or two.



Friday, 27 November 2020

Chilli garlic lachha paratha | multi layered lahsun paratha - parotta recipe | garlic bread



Ingredients :


FOR DOUGH:




  • 2 cups wheat flour / atta
  • 2 tablespoon oil
  • 1 tsp salt
  • 1 cup water


FOR GARLIC BUTTER:


  • 3 tablespoon melted butter
  • 2 tablespoon cooking oil
  • 15 cloves of garlic, finely chopped
  • 10 green chillies, finely chopped
  • 2 tablespoon coriander, finely chopped
  • Salt to taste

  • Oil for roasting 1/4 cup
  • wheat flour / atta, to dust


Recipe video : 





Instructions :




  • In a bowl take wheat flour, salt, two teaspoon cooking oil and mix well.
  • Add water little by little and knead the atta into a soft dough.
  • Keep aside for half an hour.

  • Mince green chillies and garlic separately into coarse paste.
  • In a bowl add melted butter, oil, minced chillies and garlic and salt.
  • Mix everything well and set aside.



  • Now take out the rested dough and dusting with dry atta, roll into a medium thick round roti. 
  • On this spread the garlic chilli butter mix and spread all over it, just leaving a little space at the top. ( Watch the video to get a clear idea )
  • Now taking a pizza cutter or a knife slice the roti into thin ribbons leaving the top portion intact.
  • Sprinkle a little dry atta on the roti.
  • Next from one end start rolling or collecting the ribbons to one side, lightly pushing from your fingers ( watch the video )
  • Collect all the strips and make a round bun, pressing it lightly shaping it into a round kulcha dough.
  • Heat the tawa.
  • Now roll out a kulcha, without pressing it very hard.
  • Put the rolled out kulcha onto the hot tawa and using a little cooking oil, cook on the both sides to a lightly roasted consistency.
  • Like this cook all the kulchas and keep them on one another.
  • Now using both your hands, press the kulchas from the side so that the flaky layers of the kulchas are separated.
  • Serve hot with great sabzis like ...




Friday, 20 November 2020

Stuffed capsicum with gravy recipe | Bharwa Shimla Mirch | stuffed bell pepper in tomato gravy| ಡೊಣ್ಣೆ ಮೆಣಸಿನ ಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ ಪಲ್ಯ

 


Ingredients :


  • 5 small capsicums (Simla Mirch)
  • 2  tablespoon cooking oil


For the filling :





  • 4 medium potato boiled and mashed
  • ½ cup carrot finely chopped
  • ½ cup onion finely chopped
  • 1 teaspoon finely chopped green chilli
  • 1 tablespoon finely coriander chopped 
  • 1 tablespoon ginger garlic paste
  • 2 teaspoon jeera ( cumin )
  • 2 teaspoon coriander powder
  • 2 teaspoon red chilli powder
  • 2 teaspoon garam masala powder
  • A pinch of haldi
  • 1 tablespoon oil
  • 1 tablespoon butter
  • Salt to taste


For the gravy: 





  • 4 chopped tomatoes 
  • 1 cup finely chopped onion 
  • 1 tablespoon garlic ginger paste
  • ¼ cup of cashew nuts
  • 1 teaspoon coriander powder
  • 1 teaspoon Kashmiri red chilli powder
  • A pinch of haldi
  • 1/2 teaspoon sugar
  • 1 tablespoon kasuri methi powder
  • ½ cup of cream ( optional )
  • 2 tablespoon butter
  • Salt to taste

Recipe video :





Procedure : 


  • Wash the capsicum and pat dry. Now cut the top stem of the capsicum and remove the seeds from inside. 
  • Sprinkle very little salt inside all around the capsicum and set aside.


Procedure for the gravy :




  • Heat 1 tablespoon butter in a pan.
  • Add cashewnuts, saute till they turn golden brown.
  • Add onion and saute for 2-3 minute.
  • Add garlic ginger paste and sauté for a minute.
  • Add tomatoes and cook till tomatoes turn soft and mushy.
  • Add sugar, salt, coriander, chilli, haldi and cook for a few minutes.
  • Cool the mixture and grind to a smooth paste.
  • Heat 1 tablespoon butter in the same pan, add the ground paste and simmer on low heat for 5 minutes after adding the water if required.
  • Add kasuri methi powder and garam masala powder and simmer some more.
  • And then add fresh cream and adjust the seasoning.


Procedure for the filling :



  • Heat oil in a pan.
  • Add cumin, then add onion and saute for 2-3 minutes.
  • Then add ginger garlic paste and saute for 2 minutes.
  • Add carrot and cook till half done.
  • Now add salt, haldi, coriander powder, red chilli powder, kasuri methi powder and garam masala powder and cook for few more minutes.
  • Add the mashed potatoes, mix everything well adjust water and saute for five more minutes.
  • Finally add the chopped coriander.
  • Let it cool.


How to proceed with sabzi :





  • Fill the stuffing in the prepared capsicums.
  • Heat 2 tablespoon oil in a pan. Place the capsicums and cook on low heat.
  • Carefully flip the capsicums to cook all around.
  • Cover and cook till soft but capsicums don't lose their shape.
  • Once the capsicums are cooked, turn off the heat.
  • Spread ¾th of the gravy on a serving dish and arrange the capsicums on it.
  • Pour the remaining gravy on the capsicums and serve with rotis and chapatis.