Wednesday, 20 March 2019

Corn Papad Cone Chaat


These Yummy Papad Cones filled with Masala Sweet Corn serve as a great starter or yummy evening snacks or a show stopper for a fun filled party.

Preparation Time 20 Minutes
Cooking Time       10 Minutes

Ingredients :




  • Masala Papads 10
  • Sweet Corn         1 packet
  • Finely chopped onions 2
  • Finely chopped carrots 2
  • Finely chopped tomato 1
  • Finely chopped capsicum 1
  • Finely chopped coriander  1 cup
  • Lemon 1
  • Butter 2 cubes
  • Chilli flakes 1 tablespoon
  • Chaat masala 1 tablespoon
  • Salt to taste


Procedure :





  • Cut the masala papad into halves.
  • Heat the tava.
  • Dry roast the papad by pressing it on the tava using a cloth.
  • When it is roasted on both the sides immediately take it on the cloth in your left hand and turn it into a cone with your right hand. ( Please watch the video to know how to make the papad cone )
  • Place the cone in a glass or steel cup for a minute so that it retains the shape.
  • Make the cones for all the papads and set aside.
  • Boil the sweet corns for 5 to 6 minutes till they are fully cooked.
  • Drain them and set aside.
  • Heat the butter in a thick bottomed pan, add the cooked corn and saute for a minute.
  • Now in a bowl add the corns, all the chopped vegetables, chilli flakes, chaat masala, salt and squeeze the lemon.
  • Mix well and adjust the heat and salt. Instead of chilli flakes you can also add the finely chopped green chillies.
  • Now take the roasted papad cone and fill the masala corn into it.
  • Serve fresh corn papad cone as a starter or enjoy as an evening chaat.



Please check our other yummy snacks and chaats recipes here :

DAHI PURI










Thursday, 14 March 2019

Gulabi Sandige - Rice Crispies



Ingredients :


  • Rice 200 grams or 2 big cups
  • Asafoetida 1 teaspoon
  • Groundnut oil 1 tablespoon
  • Salt to taste

Procedure :

Here I am sharing the age old traditional method which makes yummy Sandige. It can be made directly with rice flour but the taste differs. Choice is yours!







  • Wash and soak the rice in the night.
  • Next night remove the water, wash the rice and soak again in fresh water.
  • Repeat this procedure on the second night also.
  • On the third night drain the water and grind the rice to a fine paste and let it rest overnight.
  • In the morning, drain out the extra water.
  • Measure the rice batter and add double it's quantity of water. That is for one measure of batter and two measures of water.
  • Mix thoroughly taking care to see that there are no lumps in the batter.
  • Smear the groundnut oil to a thick bottomed kadai.
  • Pour the batter to this kadai, add asafoetida and salt and keep it on the gas stove to cook.
  • Keep stirring continuously to see that no lumps are formed and the batter is cooked evenly.
  • Within a few minutes the batter starts to thicken.
  • Keep stirring it till the batter is fully cooked and becomes thick.
  • If you press the ladle in the batter and lift, the batter should stand. See the video of you have any doubt or confusion.
  • Now switch off the gas and shift the batter to a vessel.
  • You can put the Gulabi Sandige either on  thick plastic cover spread on the terrace or in steel plates.
  • If you are putting in a steel plate, smear a layer of groundnut oil to the plate.
  • You should start putting the sandiges when the batter is still hot.
  • To manage the heat, keep cold water in a bowl so that you can place your palm in the water whenever you feel the heat of the batter as unbearable.
  • Now take the batter in your hand and put the sandiges. They will look like a reverse rose flower or a Momo.
  • Again please check the videos for clarity.
  • Like this put all the sandiges.
  • By the way the hot Sandige hittu tastes yummy. In fact on so many days we make the Sandige hittu with normal rice flour just to eat!
  • It tastes exceptional when it's hot, when it turns cold, when you pick a sandige and eat, when it's half dry, when it's fully dry and finally when it's fried!!! 
  • In the evening reverse the sandiges. 
  • Let them dry completely for another 2-3 days in the direct sun light.
  • Deep fry the dried Sandiges. You can eat them along with the  meals or as evening snacks.
  • Store the remaining Sandiges in an airtight jar which can be used throughout the year.





Saturday, 9 March 2019

Kallangadi Tirulina Dosa - Watermelon rind Dosa

chitrannaa.blogspot.com
Preparation Time : 15 minutes
Cooking Time       :  10 minutes

Ingredients :


  • Rice 3 cups
  • Poha ( Dappa avalakki ) 1 cup
  • Grated coconut 1 small cup
  • Watermelon rind 1 cup
  • Methi seeds 1 tablespoon
  • Groundnut oil 1/2 cup.
  • Salt to taste.


Procedure :





  • Soak the rice and methi seeds in water in the morning.
  • Soak the poha in the evening for 15 minutes before grinding.
  • In a mixie jar grind the rice, poha, soaked methi seeds, grated coconut and watermelon rind to a fine paste.
  • Add water to make dosa batter to a set dosa batter consistency.
  • Set aside the batter overnight.
  • In the morning add salt to the batter.
  • Heat the tawa.
  • Pour the batter and spread lightly without pressing.
  • It should be thick like set Dosa. Don't make it thin.
  • Put a teaspoon of groundnut oil all over it and cover the lid.
  • After a minute or two, flip the dosa.
  • Again add a teaspoon of oil.
  • When cooked on both sides, remove from the tawa.
  • Serve hot with coconut chutney.






Friday, 8 March 2019

Khara Pongal

chitrannaa.blogspot.com
Preparation Time : 10 Minutes
Cooking Time       :  30 Minutes

Ingredients :


  • Rice  2 cups
  • Green gram daal ( Hesaru Bele ) 2 cups
  • Jeera 1/2  Tablespoon
  • Black Pepper crushed 1/2  Tablespoon
  • Ghee 2 Tablespoon
  • Turmeric powder 1/2 teaspoon
  • Cashew nuts 10-12
  • Slit green chillies 4
  • Finely chopped ginger 1 teaspoon
  • Grated fresh coconut 2 tablespoon
  • ( You can also use finely chopped coconut pieces )
  • Curry leaves 10
  • Coriander leaves  A few
  • Salt to taste






Procedure :

You can cook this directly in a cooker or in a vessel inside a cooker.


  • Wash rice and green gram daal thoroughly in separate containers.
  • In a cooker heat 1 tablespoon ghee.
  • Put in the washed rice and green gram daal in the cooker and saute for 2-3 minutes.
  • Next add 6 cups of water.
  • Put in 1/4 teaspoon of turmeric powder, salt, half of the coriander and curry leaves, grated coconut, 1/4 teaspoon jeera and 1/4 teaspoon crushed pepper seeds.
  • Cook in the pressure cooker for 5 whistles.
  • Once it's cool take out and check the consistency.
  • If it has become thick, add some water and cook on low heat for a few minutes. 
  • In a thick bottomed kadai, heat 1 tablespoon ghee.
  • Add the slit chillies, cashew nuts, ginger pieces, other half of coriander and curry leaves.
  • Saute for a few minutes and add this to the pongal.
  • Serve hot with a spoon full of ghee and Hasi Gojju.








Hasi Gojju :

Ingredients :


  • Jaggery powder 1 cup
  • Tamarind pulp    3/4 cup
  • Fried sesame seeds' powder 1 cup


For Tadka :


  • Groundnut oil 2 teaspoon
  • Mustard seeds 1/2 teaspoon
  • Asafoetida 1 pinch
  • Turmeric powder 1/4 teaspoon
  • Curry leaves 5-6
  • Menthe menasinakai 4
  • Salt to taste


Procedure :

Add water to the jaggery powder and mix well till the jaggery melts completely.
To this add tamarind pulp and fried sesame seeds' powder.
Now add salt and check the taste and adjust the jaggery and tamarind.
It should taste both sweet and sour.
Now make the tadka using all the above mentioned items.
Crush the menthe menasinakai with your hands to make it coarse powder.
Mix to the Hasi Gojju.

The pongal tastes extremely good with both a spoon of ghee and with Hasi Gojju.






Sunday, 3 March 2019

Aralu Sandige - Puffed Paddy Fryums

chitrannaa.blogspot.com
The summer is here.
Heat, dust, thirst, sweat....
Yes. But look at the brighter side.
Juices, ice creams, milk shakes, grapes, oranges, watermelon...
But of course Mango.

And the most interesting event happening during the summer is the making of Sandige.
The preparation, the purchases, the making and the eating... Every part of Sandige can be most rewarding and entertaining.

I always cherish and enjoy the making of Sandige, right from my childhood when Amma used to make Sandige with her friends to now when I make with my sisters and children would be eagerly waiting to eat the Sandige at every stage.



Eating the fresh hot Sandige hittu to picking the half dry sandiges to finally relishing the fried Sandige...

The making of Aralu Sandige used to be an yearly ritual, stretching upto a month because of the cleaning of the Aralu involved. Weekdays being busy with office work and the children with their exams, it used to be only during the weekends and also when the summer holidays started that the activity was gaining the momentum.

Not just my children, my husband used to drag my niece and also the friends of my children to clean the aralu.

But fortunately now we get the cleaned Aralu for a little extra in Rama traders in Gandhi Bazaar which is a big relief.




Check the recipes of some of our delicious snacks : 



Creamy Cheesey Pasta in White sauce


Kuttavalakki with Sandige


TENGOLU - The crispy tasty snacks from India


Snacks - Instant Delicious Chakli


Avalakki Chooda





So here goes the recipe :

The quantity I have mentioned here is enough for a family of four to last for almost an year if you use them sparingly.

Ingredients :


  • Aralu                              20 liter
  • Sabbakki -  sago          1 kg. Adjust this according to your liking.
  • Finely chopped onion 3 kg.
  • ( You can use other vegetables like ash gourd , potato or even do plain Sandige, but my personal preference is onion)
  • Coarsely ground green chillies 1/2 kg.
  • Asafoetida.                    1 tablespoon
  • Groundnut oil                1 cup
  • Salt to taste.





Procedure :


  • Wash and soak the sago/sabbakki overnight. The ratio of water to sago is 1:3 i.e for 1 cup of sago fill in 3 cups of water. You still need to add water while cooking the sabbakki in the morning.
  • In the morning apply a layer of groundnut oil in a thick bottomed kadai. This is to avoid burning of the sago while cooking.
  • Heat the water in the kadai.
  • While the water starts to boil, lower the heat and add the overnight soaked sago. If the quality is more for one kadai, you can split it into two kadais.
  • Mix the sago in the kadai and keep stirring at regular intervals.
  • When it starts boiling, add the salt, asafoetida and the coarsely ground chillies.
  • Keep stirring continuously and adjust the water if required.
  • When the sago cooks and thickens, switch off the gas and let it cool.
  • The consistency should be such that when it turns cold, the consistency should be thick yet flowing like tovve.
  • I use a plastic bowl with holes as shown in the picture to wash my Aralu so that it doesn't get over soaked.
  • Spread the thick plastic sheet on the terrace.
  • In a big bowl add a few ladles of sago mix, 2 cups of finely chopped onion and salt and mix thoroughly.
  • Now take a bowl full of aralu and hold it below the running water of a tap.
  • Once the top layer is wet, close the tap and shake in such a way that the aralu at the bottom comes to the top.
  • Again hold the aralu under the tap and see that all the aralu are wet.
  • Shake well so that all the water is drained.
  • Now put this aralu into the mixture of sago and onion prepared earlier.
  • Next mix gently so that the aralu don't break.
  • Check the taste and see that the salt and the chillies are perfect. Add either if required.
  • Now take a little mixture in your hand, and lightly shape it round without pressing it hard and place it on the plastic sheet. Keep doing like this for all the mixture you have prepared and then mix the next round.
  • In the evening the sandiges are to be reversed, kept upside down.
  • Next day if you want, you can shift the sandiges to steel plates or let it dry on the plastic sheet only.
  • After drying them crisp for about 2-3 days, keep the sandiges in an airtight container.





Sunday, 24 February 2019

Akki Ganji - Rice Porridge

chitrannaa.blogspot.com
Rice Ganji or Akki Ganji, the light Porridge, light on the tummy and extremely healthy, is one of my favorite healthy dishes.

I love this ganji because it's devoid of any heavy spices yet sings on your palate. Ganjis are generally prepared using rava - sooji, ragi or broken rice. But rice ganji is light yet filling. Unlike other ganjis which are generally prepared when one is down with an upset stomach or fever, I prepare this ganji on days when I want to avoid spicy food, yet want to eat something healthy and delicious. Many of you may know that this rice ganji is generally prepared in the temples on the dwadashi day morning food since after starving on the ekadashi day, this works lightly on the empty tummy and brings back the system from starving day to full meals day.





So go ahead and enjoy this delicious ganji. It takes minimum preparation time and is cooked in minutes.


Preparation Time : 2 minutes
Cooking Time :  15 minutes

Ingredients :

 ( serves 2 )

Rice.                    1 cup
Ghee                   1 table spoon
Jeera                   1 teaspoon
Grated coconut 1 table spoon
Asafoetida         1 pinch
Finely cut ginger pieces 1/4 teaspoon
Curry leaves     6
Coriander leaves a few
Salt to taste





Procedure :

This can be prepared directly on the stove in a vessel but as it requires constant monitoring by keeping on mixing it so that it doesn't get burnt, I make this in cooker.



  • Wash the rice thoroughly.
  • Add water at the ratio of 1 : 8, that is for one cup of rice you add 8 cups of water.
  • Add the finely cut ginger pieces. I prefer adding finely cut pieces and not the grated ones because it tastes great when you bite those mildly hot and sweet ginger in the porridge.
  • Mix the grated coconut, 1/2 teaspoon jeera, 1/2 tablespoon ghee, coriander and curry leaves and salt.
  • Cook the ganji in the cooker for 5 whistles. Before switching off, let it simmer for a few minutes in low heat and then switch off the gas.
  • In a thick bottomed kadai heat the other 1/2 tablespoon ghee, add jeera and asafoetida and mix the ganji.
  • Adjust by adding the water and salt according to your taste and liking.
  • Serve hot with ghee, lemon pickle or gojju.




Rava Pongal





Friday, 22 February 2019

Monkey Baat

chitrannaa.blogspot.com
This is my harvest today.
There is an interesting story behind this bountiful harvest. In my tussle with the monkeys over my garden veggies, today both of us got one point each.

How to beat the monkeys to have first claim over my garden produce? When I decided to have this "monkey baat" with my family and my friends, many suggestions came.

To build a grill around my garden.
No sir, being a nature lover, I love the sky as much as I love the earth. I don't want to look at stars through the bars.

Put a stuffed lion toy.
Ok.
I got a lion toy and put it on the terrace.
On the next day when there was a commotion on the terrace, I ran upstairs, hoping that my lion would have scared the monkeys.
Guess what??
About three to four monkeys were pulling my lion from all the directions, each wanting to play with it!!
Finally one big fella won the match, dragged my lion across the terrace and finally sat on it. Seriously???




And yet someone suggested to burst the crackers when the monkeys come.
Unfortunately the monkeys are not like our netas nor like Lord Ganesha.
They come unannounced.
According to their whims and fancies.
And the crackers are lying idle.
No sir.
I burst the crackers only when India beats Pakistan. On the field or off the field.
Either when Virat wins or when Modiji wins.
Period.

Then a friend suggested to put a berchappa - a scary doll in the terrace.
Are you kidding?
When I stand there right in front of them holding a stick, with my red angry face glaring, they give me a look of utter contempt.
As if telling me that they care two hoots for my antics.
So when a live berchappa can't scare them, and a stuffed lion becomes their toy, I can very well imagine how they would drag my berchappa on the road and people would be scared that the monkeys have murdered a human being and dragging his body!
Scary. Isn't it??

When I lamented with my sister Shobha that the monkeys are neither scared of the lion nor of my scary angry face, she came up with a brilliant idea.
That I should myself dress up like a berchappa and stand there.
And then when the monkeys come I should swing my arm with a stick.
Really?
Are you serious?
Are you serious??
Are you serious???
She ran away before I could swing a stick at her!




Then I came up with a brilliant idea. I thought that the monkeys will eat my vegetables only if they can see them. What if I put a cap on my veggies and cover them.

Patting myself on my back for my smart idea, I brought some thick non transparent plastic covers and put on all my tomatoes, brinjals and cucumbers.

Alas! The brilliant me committed a silly mistake and monkeys beat me again with their smartness.
Oh!
But Darwin says that we are the evolved species!!!
Darn the monkeys!
I stand corrected.
The monkeys beat me with their crookedness.

I had thought that I had covered all the veggies! But while covering I was looking at the veggies from my height, and forgot that the monkeys would be roaming on my terrace at 2 feet and can easily look up and see the veggies hiding under the plastic covers. Silly me!

What?
Are you guys having fun?
Laughing at me that I can't do anything and the monkeys are winning over me?
Think again.

Watch HERE to see what I did to beat them!!!
But then....

Tomorrow being the weekend, I had planned to do my harvest.
And today they arrived.




But in the match between the two of us, today both of us won a point each.
They would always beat me to pick tomotoes.
And brinjals.
And cucumbers.
I would always be waiting for my veggies to grow a little bigger and meanwhile the monkeys would beat me.
Oh Common. Can't you wait for some more days?
You would get a bigger vegetable. Idiot!

And this time I had meticulously draped my brinjals, tomatoes and cucumbers with cotton saree.
Did the monkeys buy it? Whether my idea was successful?
But of course!
So today the monkeys arrived.
One day before I had planned my harvest.

They could not see their regular tomatoes, brinjals, cucumbers.
And the beans.
I scored a brownie point.
End of my batting.

But could I burst the crackers?
Alas, No.

For more than a year, I have been growing cabbages. I have many pots filled with healthy cabbages. But never ever the monkeys had touched them.
Till today.
May be they had thought that the cabbage is just a plant.
May be they never knew that it's a veggie and they can really eat them.
May be because of the shape of the cabbage, they had presumed them to be flowers.
That's what I had thought.
I would like to think that that's what they would have thought and that that's the truth.
That they are dumbos.




But today they ate five of my big cabbages.
Not fully.
All the monkeys together ate some parts of five cabbages.
Idiots!
At least can't you finish the ones you have started and then go to the next one?
Can't you share one together?
And then go to the next?

So the next brownie point went to the monkeys.
They batted equally well.

When is the second innings?

Not before I drape my cabbages with the sarees.

But not willing to take any chance with the other small cabbages, I have harvested all the cabbages today. And also the tomotoes.
And the brinjals.
And the greens.
And also the chillies.
Even the flowers.

Still there are many cabbages in the garden which are just growing.
Should I drape the cabbages also with the sarees?
Hope they will be safeguarded.

Results would be out after the second innings.

Who is the night watchman?
My stuffed lion.

Keep watching this space to know the results.......



You may also read our other interesting and useful gardening tips.......

1. Organic gardening method - How to grow veggies in a very very small place

2. Organic gardening medium - How to grow easily without soil and with less water

3. Organic gardening plants - What all the vegetables we can grow in 10x10 area 

4. Organic Manure composting - How to use your kitchen waste directly in your pots to compost and prepare organic manure

5. How to grow and harvest cabbages in containers 









Wednesday, 13 February 2019

ತೆರೆದಿದೆ ಮನೆ ಓ ಬಾ ಅತಿಥಿ.......

ಇಂದು ನನ್ನ ಬ್ಲಾಗ್ ನಲ್ಲಿ ನಾನು ಮೊದಲ ಬಾರಿ ನಿಮ್ಮೊಂದಿಗೆ ಕನ್ನಡದಲ್ಲಿ ಮಾತನಾಡುತ್ತಿದ್ದೇನೆ......

ಆದರೆ ಇಲ್ಲಿ ಶಬ್ದಗಳ ಅವಶ್ಯಕತೆ ಇಲ್ಲ.
ನೋಡುವ ನೋಟ, ಆಸ್ವಾದಿಸುವ ಮನಸ್ಸಿದ್ದರೆ ಸಾಕು...




ಒಂದು ಸುಂದರ ಮುಂಜಾವು.
ಎಳೆ ಬಿಸಿಲು.
ತಂಪಾದ ಗಾಳಿ..
ಕರಗುತ್ತಿರುವ ಇಬ್ಬನಿ..
ಉದುರುತ್ತಿರುವ ಪಾರಿಜಾತದ ಹೂಗಳು...
ಮನೆಯಂಗಳದಲ್ಲಿ ಮೂಡಿರುವ ರಂಗೋಲಿ....
ಹಕ್ಕಿಗಳ ಚಿಲಿಪಿಲಿ....
ಕರುಗಳ ಅಂಬಾ.....
ನಸು ನಗುತ್ತಿರುವ ಮಲ್ಲಿಗೆ...
ಅವುಗಳನ್ನು ಮುತ್ತಿಕ್ಕುತ್ತ ಮಕರಂದ ಹೀರುತ್ತಿರುವ ದುಂಬಿಗಳು....
ಇಲ್ಲ...
ನಾನು ಕವಿಯಿತ್ರಿ ಅಲ್ಲ.
ಕವನ ಬರೆಯುತ್ತಿಲ್ಲ...
ನನ್ನ ಸುಂದರವಾದ ಗಿಡ ಮರ ಬಳ್ಳಿಗಳು, ನಾನು ಬೆಳೆಸಿದ ಹೂವುಗಳನ್ನು ನೋಡುವಾಗ ಹುಟ್ಟುವ ಭಾವುಕತೆ ಇದು.
ಈ ಸೌಂದರ್ಯವನ್ನು ನಿಮ್ಮೆಲ್ಲರೊಂದಿಗೆ ಹಂಚಿಕೊಳ್ಳುವ ಆಸೆ....
ಬನ್ನಿ.
ತೆರೆದಿದೆ ಮನೆ ಓ... ಬಾ ಅತಿಥಿ.....

ನನ್ನ ಮನೆಯ, ತೋಟದ ಈ ವಿಡಿಯೋ ನೋಡಿ...
ನಿಮ್ಮ ಅಭಿಪ್ರಾಯ ತಿಳಿಸಿ.....
ಇಷ್ಟವಾಯಿತಾ?
ನಿಮ್ಮ ಬಂಧು ಮಿತ್ರರೊಂದಿಗೆ, ಸ್ನೇಹಿತರೊಂದಿಗೆ ಹಂಚಿಕೊಳ್ಳಿ.....

ಮತ್ತೆ ಸಿಗುವವರೆಗೂ.....
ನಗುತ್ತಿರಿ...
ಸಂತೋಷದಿಂದಿರಿ......





Tuesday, 29 January 2019

How to grow fennel seeds - Sompu - in containers

chitrannaa.blogspot.com
Growing fennel seeds in containers at home is quite easy and useful. It is both fun and a healthy habit to grow and eat your own fennel seeds.
The health benefits of fennel are many. They are considered very useful in relieving various ailments like stomach gas, stomach ache, pre menstrual ache etc. They are also highly nutritious and powerful anti oxidants.

But have you ever tried eating the raw fennel leaves and fennel seeds directly from the plants? They taste amazing.

Just imagine walking through your plants post your lunch and plucking fresh fennels from the plants and eating them. There will be absolutely no problem of indigestion or stomach ache.




They are also most amazing and healthy mouth fresheners. Whenever I walk through the terrace garden with my friends and my guests, I generally offer them the leaves, flowers and green seeds. Though hesitant at first, once they take a bite, they just love it and there is always a demand for more.

So how do we grow fennel seeds in containers?

You may also read our other interesting and useful gardening tips.......

1. Organic gardening method - How to grow veggies in a very very small place

2. Organic gardening medium - How to grow easily without soil and with less water

3. Organic gardening plants - What all the vegetables we can grow in 10x10 area 

4. Organic Manure composting - How to use your kitchen waste directly in your pots to compost and prepare organic manure

5. How to grow and harvest cabbages in containers 


We need deep containers to grow fennel seeds as the roots need plenty of depth. And if we want to grow fennel bulbs in containers, we need to leave sufficient space between the soil and the rim of the container for the bulb to grow. And also as and when the bulbs get bigger, we need to pile more soil on the bulb to protect it from the sun.



I generally sow the fennel seeds in a 25 liter paint box filled with organic manure. Yes, you read it right. I don't use soil or mud to grow my plants. I use only organic manure, filling only half of the pot with it.

Then at regular intervals, I move aside the top portion of the mixture and fill the pot with kitchen waste like peels of the vegetables and fruits, tea and coffee decoction powder and the egg shells. Then I move back the organic mixture to cover the kitchen waste. This helps the plants to have extraordinarily healthy growth and give maximum yield. In fact now the plants in my terrace garden have grown so tall that I am not able to reach them to pluck the flowers!

So I sow the seeds in the containers and cover them with 1/2 inch soil. To get better germination, sometimes people use the method of soaking and pre-sprouting the seeds for several days. But I have always grown the fennel seeds by directly sowing the dry seeds in the organic manure.

The container in which we grow fennel has to be kept moist at all times without it getting waterlogged, with well-draining soil and we should water it regularly.


chitrannaa.blogspot.com



The seeds take about 8 to 10 days to sprout and about a month or so to grow tall and start flowering. At this point, as we are not growing them for commercial purpose, I cut and eat the aromatic green leaves and tender seeds.




And after another month or so, the flowers start to dry and turn brown. Once they are brown, they are ready to be harvested. As they are dry and very loose, we need to harvest them by keeping a bowl below them and cutting the dry stems and collect the seeds in the bowl.

We can then allow the seeds to dry completely and can store them in an air tight container and they can be used upto six months.

Provided you don't finish them off sooner!!!

















Friday, 25 January 2019

Muddipalya - an ode to North Karnataka Cuisine

chitrannaa.blogspot.com
Muddi Palya...

You just utter this word in the presence of anyone from North Karnataka and watch the reaction. Our face will glow with happiness and we have to have this in our very next meal. It is irresistible. For us it is not just a dish, it is a ritual, a journey, a celebration!

What is so special about this muddi palya? With due apologies to people of every other region, it is not soppina palya, nor soppina tovve. And no, sorry what you guys do at your home is not muddi palya. A muddi palya is a muddi palya is a muddi palya. Period.

We people from North Karnataka can have muddi palya everyday, with every meal of the day, on every occasion and every function and even weddings.

And incidentally I should mention here that it is a great combination with jolada rotti. In fact if you have a debate as to what is the best combination with jolada rotti -  whether ennegai palya or muddi palya, then I am sure the result would be vertically split with everyone voting for both!

And when the ignorants who don't really appreciate the beauty of a North Karnataka meals ask me how can we eat a jolada rotti, it's so bland, I pity them. Because as the people from North Karnataka know how to add spice to life, similarly they also know how to eat jolada rotti! In a North Karnataka home, the rotti is never eaten with a single side dish. It has to be combined with palya, chatni, chatnipudi, uppinakai, benne, mosaru and then a few slices of onion and cucumber. Now tell me how can you call it bland!


When we were young, amma would frequently make muddi palya. It had to be eaten with jolada rotti, then with tuppa anna - with piping hot rice and ghee, and then with saranna - with bassaru made from the same combination of lentils and greens, and finally with curd rice - mosaranna. And by any chance if there is any leftover muddi palya, it has to be equally divided among all the children in the night. No cheating there. It is like dividing the property!!!

But unfortunately it is missing from the scene on a wedding day even in North Karnataka. A few years ago I went to my relative's wedding to Raichur. The only attraction of going to a North Karnataka wedding was to eat a proper wedding meals - maduve oota with muddi palya, made from the famous Bellary cooks.

After the dhare when I heard that it's a buffet lunch and not the baale ele oota - not a meals on plantain leaves, alarm bells started ringing in my mind. In fact I started to panic, what with the very purpose of travelling 500 kilometers being defeated. Alas! My worst fears came true when I saw poori saagu, vegetable pulav on the table. I was almost in tears. Since then I have stopped travelling to the weddings!

So what, you may ask, get it cooked in the functions in your home. Oh please! Do you think I didn't try? That's another long story.
I started it with my son's choula ceremony, some 28 years ago. Being a naive youngster that I was, I told them " please do muddi palya ".
For a moment they stared blankly at me and when I said " bele and menthe soppu" they cut me short and said " ok madam, we know. We know. We will do. "
When after all the guests left, I sat expectantly for lunch, I was horrified to see dry "soppina palya" - in typical Bangalore style. It was similar to what we call hindi palya in North Karnataka.


And then in my gruha pravesha, again I told the cooks that I want muddi palya. I explained to them in detail what a muddi palya is. But then men are men. While I was explaining, it was clearly visible from the look on their face that they being professional cooks were not liking being told what to cook and how to cook.
I kept my fingers crossed and sat for lunch expectantly. There was no trace of lentils, bele, in my muddi palya. I glared at the cook who had come to serve it. My husband, knowing my fetishes about the dish and my disappointment, put his hand on my hands, trying to console me. Who knows, he may have been worried that either I would throw my plantain leaf at the cook or may be I myself would run away without eating.

Then finally during my daughter's wedding last year, I decided to give a final try of having it on Devara Samaradhane day.
I had planned it meticulously this time, pre wedding, when the cook arrived home for discussion. I had prepared the muddi palya at home and held it before him. I was like the never say die trivikrama.
The cook looked irritated and said of course he knows the soppina tovve. Grrrrrrr...

On the Devara Samaradhane day, I sat for lunch along with my family and the guests. After rice and ghee, the cooks served - what's that????
It looked like sambar but had no vegetables, and tasted like tovve with very little soppu...
The relatives from Bangalore side were eating it with a dismayed look on their face. Of course it tasted good but they could not actually place it's name. And the family from North Karnataka looked at each other, not knowing whether you laugh or to cry.

So now I have made it a point here, through this write up and this recipe, to popularise THE AUTHENTIC NORTH KARNATAKA STYLE MUDDI PALYA among one and all.
Who knows, may be one day I would be pleasantly surprised in a function when I am served with THE MUDDI PALYA.

Frankly, there is a method of not just cooking but eating muddi palya. You don't pour it on rice like sambar. It has its own place in the plantain leaf. On the left side. Right after chatni and Kosambari. You put piping hot rice in the middle. Then put the ghee. From that you take a little portion, put some muddi palya on it,  mix it and savour it!

After all this preamble, I was forced to write down the recipe here. No. There is absolutely no idea of me having the cooks try this in any of my future functions. Another reason why I am writing this recipe is because my daughter's friend Shravya studying in US wanted to try this. So not just in India, I am trying to export and selling my idea abroad.

So please understand this. This is the recipe of muddi palya. Not soppina palya nor soppina thovve. Remember. Yeh nahi khaya to kuch nahi khaya....


And the most important thing. Muddi Palya can be prepared from a variety of soppu or greens. Each soppu will have a distinct unique awesome taste. But my personal preference, in the order of priority, is methi or menthe soppu, palak soppu or spinach, dill leaves or sabbasige soppu and then Red spinach - dantina soppu. Menthe soppu or methi leaves undoubtedly tastes heavenly.

So here goes the recipe...

You may also try our following North and South Indian Subzi recipes :

Fried Baby corns and capsicum mixed veg curry





Preparation Time 10 minutes
Cooking Time       45 minutes

Ingredients :

(Another anecdote here : The ratio of tur dal and methi leaves again is debatable. My father always demanded more greens and less daal while mother preferred both in equal quantity. Me? Here I was always with my mom!
As for as your cooking is concerned, you start with the given measurements and then choose your own ratio from the next time )


  • Tur dal -  togari bele                      2 cups
  • Finely chopped methi leaves          1 bowl
  • Finely chopped coriander leaves    1 tablespoon
  • Curry leaves                                   15
  • Finely chopped green chillies        1 tablespoon - depends on your taste
  • Thick tamarind juice                      1 tablespoon

  • Groundnut oil                                1 tablespoon
  • Mustard seeds                               1 teaspoon
  • Asafoetida                                     1/4 teaspoon
  • Turmeric powder                          1 teaspoon
  • Salt to taste

Procedure :
  • Wash the greens thoroughly.
  • Put the tur dal and finely chopped methi leaves in a vessel, add enough water just to cover them and pressure cook for 4  whistles.
  • Let it cool.
  • In a thick bottomed kadai, heat the groundnut oil. Add the mustard seeds and when they splutter add asafoetida, turmeric powder and lower the heat and then add finely chopped chillies.
  • Now add the thick tamarind juice. Then add the stock from the cooked dal and methi. If there is no stock, you can add normal water also.
  • When it starts boiling, add the curry and the coriander leaves and let it boil over low heat for 2-3 minutes.



A POINT TO REMEMBER HERE.
WHENEVER WE DO RASAM, SAMBAR OR MUDDI PALYA, BEFORE ADDING ANY OTHER MASALA, IT IS VERY IMPORTANT TO BOIL THE TAMARIND JUICE WITH CORIANDER AND CURRY LEAVES TOGETHER. IT GIVES A GREAT FLAVOUR.


  • Meanwhile mash the cooked tur dal and methi with a ladle.
  • Add this to the kadai and mix well.
  • Add salt.
  • Lower the heat and cover it partially with a plate.
  • Let it simmer for about 5 to 8 minutes over low heat till all the aromas of all the ingredients are thoroughly mixed.
  • Keep mixing in between.
  • Then again mix well and put off the gas.
  • Serve with rotis, chapatis, phulka and rice.
  • If you are eating it hot, eat with a spoon of desi ghee.
  • If you are eating it cold, add a spoon of groundnut oil. It tastes just amazing.


I know now everyone reading this is heading to buy soppu!

Don't forget to share this recipe with your friends and family and also give me the feedback.

Happy cooking!