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Tuesday, 14 July 2020

Corn and Spinach salad | Sprouts and Vegetable Salad | Healthy Salad Recipe

Corn Spinach Sprouts Vegetable Salad








Ingredients :


  • Finely chopped Spinach 1 bunch
  • Finely chopped onion 1 cup
  • Finely chopped cucumber 1 cup
  • Finely chopped tomato 1 cup
  • Grated carrots 1 cup
  • Finely chopped coriander 2 tablespoon
  • Curry leaves a few
  • Green chilli paste 1 teaspoon
  • Steamed Sweetcorn 1 cup
  • Steamed Sprouts 1 cup
  • Pomegranate seeds 1 cup
  • Grated coconut 1 cup
  • Lemon juice 1 tablespoon

  • Menthe Hittu ( optional ) 1 tablespoon
  • Chatnipudi 1 tablespoon
  • Cooking oil 1 tablespoon
  • Mustard seeds 1 teaspoon
  • Hing 1 teaspoon
  • Turmeric Powder 1/2 teaspoon
  • Salt to taste


Recipe video



Procedure :


  • In a bowl add all the chopped vegetables.
  • Add the steamed Sprouts and steamed Sweetcorn.
  • Next add the pomegranate seeds.
  • Add the grated coconut.
  • Mix well.
  • Then add the Menthe Hittu, chatnipudi and salt and mix everything well.

  • In a small kadai heat cooking oil.
  • Add mustard seeds and let them sprout.
  • Add hing, turmeric powder and curry leaves.
  • Add this tadka to the salad.

  • Serve as a healthy snack or side dish.







Tuesday, 7 July 2020

Vegetable Sagu | Mixed veg sagu | vegetable saagu Recipe

Vegetable Sagu | Mixed veg sagu | vegetable saagu Recipe

Healthy and tasty Recipe for mixed Vegetable Sagu with crunchy capsicum and Hyacinth bean ( Avarekalu ).





Ingredients :

One cup each of cut vegetables of your choice like beans, potato, carrot, chayote.

One cup of cut capsicum.
onion and tomatoes.
One cup Avarekalu - Hyacinth bean
Green chillies 6 to 8
Coriander leaves a few
Curry leaves a few
Mint leaves a few
Ginger a little piece
Grated coconut 1/2 cup



Cinnamon 1 small piece
Clove 2-3
Cooking oil 3 tablespoon
Roasted gram - Hurigadale 2 tablespoon
Mustard seeds 1 teaspoon
Hing 1/4 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste.

Procedure :





  • Heat 1 tablespoon oil in a kadai.
  • Add chopped onions, chillies, mint leaves and coriander leaves and saute.
  • After a few minutes add tomatoes and saute till the tomatoes become mushy. 
  • To this add the grated coconut and switch off the gas.

  • Put all the above in a mixer.
  • Add cinnamon, cloves, ginger and roasted grams.
  • Grind everything nicely into fine paste and set aside.

  • Cook all the hard vegetables along with Avarekalu in cooker to two three whistles so that they don't become too soft.

  • Now in a thick bottomed kadai heat oil.
  • Add mustard seeds and let them splutter.
  • Add hing and turmeric powder.
  • Add capsicum and saute for two minutes.
  • Next add all the cooked vegetables and the ground masala.
  • Adjust water, add salt and let it boil.
  • Add curry leaves and cook on low heat till everything mixes well and the gravy thickens.

  • Serve with hot pooris and chapatis.





Sunday, 5 July 2020

Instant Avarekalu Sabbasige soppu Rava gund pongalu / Paddu / Paniyaram - gluten free and guilt free breakfast

Instant Avarekalu Sabbasige soppu Rava gund pongalu / Paddu / Paniyaram - gluten free and guilt free breakfast




Preparation time 30 minutes
Cooking Time 20 minutes
Serves 6

Watch recipe video here....




Ingredients :

  • Chiroti rava / sooji 4 cups
  • Curds                        4 cups
  • Water                        1 cups
  • Baking soda            1/2 teaspoon
  • Groundnut oil 1/2 cup
  • Mustard seeds 1 teaspoon
  • Hing 1/2 teaspoon
  • Salt to taste

  • Finely chopped onions 4
  • Finely chopped Dill/ sabbasige soppu 1 cup
  • Cooked Avarekalu / Flat beans 2 cups
  • Nicely chopped coriander 1/2 cup
  • Nicely chopped Curry leaves 1/4 cup
  • Finely chopped chillies 2 tablespoon



Preparation :





  • Soak sooji/chiroti rava in curds for 30 minutes
  • In a thick bottomed kadai heat 1 tablespoon oil.
  • To this add mustard seeds.
  • When they splutter add hing.
  • Now add all the finely chopped vegetables, cooked Avarekalu and saute for 2-3 minutes.
  • Remove from heat.
  • Take the soaked sooji and add a little water to adjust the consistency.
  • To this add the above sauteed vegetables.
  • Adjust salt and add baking soda.
  • Heat the non stick paddu vessel.
  • Put in a little oil in each of the holes.
  • Now put in the paddu mix in the holes and cover the lid.
  • Cook over medium heat for 2-3 minutes.
  • Flip them once they turn brown and crisp.
  • Now cook in the other side for another 2-3 minutes.
  • Once they are golden brown and crisp remove from the appam vessel and serve hot with coconut chutney.






Friday, 3 July 2020

Bharat

Mere pyare Deshwasiyon,

Oh no! This is not your Prime Minster calling you. It's his and your mother. Bharath.

How are you my children? Or, may be I should not be asking you this question. Because I know you all are in great hardship. Don't worry, even this too shall pass.

Every cloud has a silver lining. I don't know whether to feel happy or sad because you, my dear children, needed this pandemic to realise your own strength, the strength of your country and learnt to appreciate your motherland.
Very surprisingly in these dark days you have realised the worth of your inner strength as a country.

When some of you speak demeaningly  about your motherland I used to feel very sad. No. It's not for myself. Because I, as a mother can always overlook the follies of my children. I feel sad for some of my children - who stay with me, who are passionate about me and who worship me - who felt sad when their mother was being insulted.

Every country has dirt, dust, hunger and poverty. But unfortunately because of colonial mindset some of my own children projected me as a land on snakes, and snake charmers. Even now unfortunately my own children, when they visit me from their new found homes, click the pictures of cows on roads and people travelling on the top of buses. Because they can't and dare not click the photos of drug addicts, drug mafia and the homeless thugs pushing guns in their back in "their" contries.

Why is this so? Is it because my children wear sarees and dhotis which has been projected as a sign in backwardness and poverty? Or is it because my childrens' mind has been so submissive to the Western onslaught and imposition that the West is the best, that they have lost their confidence to defend or stand for themselves?

I have tears in my eyes when I see my children walking miles and miles in this pandemic with a hungry stomach, carrying their little belongings in paint boxes, an humble cloth tied over their face and determination and fighting spirit in their eyes. They may not be wearing N95 masks or may not be able to afford the best of sanitisers, but they have remained strong. They, with their inner strength and immunity have fought the disease so far. Let them be blessed for ever.

As a son of this soul what have YOU done to alliviate their poverty? Their misery? Other than having inferiority complex about your own mother and brothern, don't you have any responsibly towards your own country and the country men? Then who gives you the right to pass comments about them? If you yourself don't learn to respect and have a sense of pride about your mother how do you expect others to respect her?

Look at the irony of the situation, my children. You used, misused and abused what you all had received as free gift, this earth, this nature and this environment. Today you are the prisoners of your own misdeeds because of your greed.

Until recently my children, who have always stayed with me and who have always stood by me had this inferiority complex. Looking at their own dirty narrow roads and dusty environs, they would wriggle their hands helplessly. Because the world and even some of my own children projected their countries with the images of a statue of Liberty or a Leaning Tower and hiding their dirty slums and ugly culture.

They never knew that even others have slums, dirty colonies, cockroaches and rodents giving them company while they studied. Or a gun being pushed in their back by a homeless hunk when they walked on roads.

But be it in psunami or cyclone, my children never fought for food because there has never been a shortage with their "Sasya Shamale" Motherland nor have they gone to anyone with begging bowl in their hands.

If I have wrinkles, it means I have lived. If I have narrow ancient by- lanes, it means I have a rich heritage.

My dear children, learn to appreciate others but first love your motherland. Even if the neighbours have a palace, it's not yours. Be thankful to your culture, heritage and mother. You will have a right to criticise her only when you stayed with her and put in efforts to nurture and cherish her glory.

Every good has a bad, every day has a night and so is your motherland. Please try to respect and appreciate her.

Nature is the greatest leveler and you are learning this lesson very hard. My beloved children save your mother before it's too late. Because you have only one motherland - yours.

Wednesday, 1 July 2020

Gongura Chutney - Gonkura Soppina Chutney Recipe



Ingredients :


  • Gongura leaves de-stemmed and  washed      1 bowl
  • Green chillies           10 -15   depending on your liking and taste
  • Curry leaves  -            A handful
  • Jaggery                       1 small cup
  • Groundnut oil              2 tablespoon
  • Mustard seeds           1 teaspoon
  • Jeera                            1 tablespoon
  • Asafetida                     1/2 teaspoon
  • Turmeric powder        1/2 teaspoon
  • Salt to taste






  • Procedure :


  • Heat oil in a kadai, add jeera, hing and green chillies.
  • Next add the Gongura leaves.
  • Saute for five minutes till the leaves are cooked. 
  • Switch off the gas and let it cool.
  • Once the mixture cools down, grind the above mixture along with jaggery and salt to a fine paste.
  • Heat a tablespoon of groundnut oil in a kadai.
  • Add mustard seeds and let them splutter.
  • Add asafetida and turmeric powder.
  • Add curry leaves.
  • Pour in the grounded chutney.
  • Serve with Rotis, Chapatis, Dosa, Poori and piping hot rice with ghee.

It tastes amazing with everything and can be saved in a fridge upto 10 days, provided it's not finished off on the first day itself.




Tuesday, 30 June 2020

Heralekayi Uppinakayi - Citron Lime Pickle - Heralekai pickles

chitrannaa.blogspot.com
Ingredients :

Heralekayi - Citron Lime 5
Sugar 1/2 cup
Red chilli powder 1/2 cup
Roasted Methi seeds powder 1/4 cup
Turmeric Powder 1 teaspoon
Hing - Asafetida 1 tablespoon
Salt to taste




Procedure :


  • Cut the Heralekayi and take out the juice of one Heralekayi. You can cut the skin into pieces and add to the pickles.
  • Cut the other four Heralekayi into small pieces.
  • In a mixing bowl, add the Heralekayi pieces, red chilli powder, roasted methi powder, sugar, salt, turmeric powder and asafetida and mix well.
  • Cover the bowl and set aside overnight.
  • In the morning the pickles becomes juicy.
  • Mix well again and store in an airtight glass jar or bottle.


Serve with rice, ghee and chapati.


Friday, 26 June 2020

Kodubale - Spicy Kodbale - Ring Murukku

chitrannaa.blogspot.com
Ingredients :


  • Akki hittu - Rice flour      - 3 cups
  • Maida             3/4 cups
  • Chiroti Rava   1/4 katori
  • Hurigadale - Roasted gram               3/4 cup
  • Byadagi menasinskai - Red chillies 1-2 cups depending on your taste



  • Grated coconut                                   1 cup
  • Refined groundnut oil - heated -       1/2 cup for mixing the dough
  • Groundnut oil for frying
  • Ellu - Til                                                 3 tablespoon
  • Om kalu - Ajwain                                 2 tablespoon
  • Asafetida                                              1/2 tablespoon
  • Salt to taste



Procedure :

Grind the roasted gram, coconut and red chillies to course powder.
In a bowl mix all the dry ingredients along with the grounded mixture.
Add the heated refined oil and mix well.
Prepare the dough adding little by little water. It should have the consistency of poori dough.

In a thick bottomed kadai heat the groundnut oil.
Roll the kodubale and fry over medium heat.
Store in an airtight jar.




Wednesday, 24 June 2020

Coriander Chutney - Kothambari Soppina Chutney - Cilantro Chutney - Dhaniya Chutney Recipe

chitrannaa.blogspot.com
Ingredients :


  • Chopped coriander 1 bowl
  • Green chillies           10 - depending on your liking
  • Curry leaves  -            A handful
  • Tamarind juice           1 small cup
  • Jaggery                       1 small cup
  • Groundnut oil              2 tablespoon
  • Mustard seeds           1 teaspoon
  • Jeera                            1 tablespoon
  • Asafetida                     1/2 teaspoon
  • Turmeric powder        1/2 teaspoon
  • Salt to taste




Procedure :


  • Wash and chop coriander.
  • Heat oil in a kadai, add jeera, hing and green chillies.
  • Saute for 2 minutes.
  • Grind the above mixture along with chopped coriander and tamarind juice to a fine paste.



  • Heat a tablespoon of groundnut oil in a kadai.
  • Add mustard seeds and let them splutter.
  • Add asafetida and turmeric powder.
  • Next pour in the above grounded mixture.
  • Put in the jaggery powder and salt and cook it on low heat, stirring regularly.
  • When it's boiling add curry leaves and cook more.
  • Cook for five to ten minutes till the raw smell of coriander disappears and the chutney thickens.
  • Serve with Rotis, Chapatis, Dosa, Poori and piping hot rice with ghee.






It tastes amazing with everything and can be saved in a fridge upto 10 days, provided it's not finished off on the first day itself!

Watch the video to get a glimpse of this very easy and amazing recipe.







Sunday, 7 June 2020

Mandakki Oggarane - Susla - Mandalu Oggarane - Puffed Rice Upma

chitrannaa.blogspot.com
Ingredients :

Puffed Rice - Mandakki 8 cups
Roasted gram powder 2 tablespoon
Groundnut oil 1 tablespoon
Mustard seeds 1/2 teaspoon


Turmeric powder 1/4 teaspoon
Asafetida 1 pinch
Grated coconut 1 cup
Salt to taste

Finely chopped onion 1
Finely chopped tomato 1
Chilli paste 2 teaspoon
Mint leaves
Curry leaves
Coriander leaves
Lemon juice 2 teaspoon


Recipe video :






Procedure :


  • Soak the puffed rice in a vessel, washing it well and let it soak for five minutes.
  • After five minutes take out the puffed rice fully squeezing the water. Set aside.
  • In a thick bottomed kadai, heat the groundnut oil.
  • Put the mustard seeds and let them splutter.
  • Add asafetida and turmeric powder.
  • Next put in the chilli paste, curry leaves, mint leaves and mix.
  • Then add the chopped onions and tomatoes and saute for a few minutes.
  • Add a little water and cook covered with a lid till the vegetables turn soft.
  • Add salt and mix well.
  • Now add the soaked puffed rice and mix thoroughly but without breaking the puffed rice.
  • Finally add roasted gram powder and grated coconut and mix.
  • And garnish with fresh chopped coriander leaves.
  • Enjoy hot and delicious Mandalu Oggarane!



Wednesday, 20 May 2020

Jhunka or Pitla

chitrannaa.blogspot.com
Serves 2

Ingredients :

Finely chopped onion 1 
Finely chopped Tomato 1
Chilli paste 1 teaspoon
Finely chopped coriander leaves
Curry leaves

Besan 1 cup
Groundnut oil 1 tablespoon
Mustard seeds 1 teaspoon
Asafetida 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste





Procedure :


  • Take one cup of water and add one tablespoon of besan and mix well so that there are no lumps in it.
  • Heat oil in a thick bottomed kadai.
  • Add mustard seeds and let them splutter.
  • Next add hing and turmeric powder.
  • Put in the chopped onions and chilli paste and saute it for a minute.
  • Next add chopped tomatoes.
  • Mix well and saute for a few minutes.
  • Next add very little water, cover the lid and cook till onions and tomatoes become very soft.



  • Then add required quantity of water, salt and let it boil.
  • While the water is boiling, add curry leaves and chopped coriander leaves.
  • Reduce the heat and start putting in the besan little by little as the zhunaka thickens.
  • When it's still in a little liquid consistency add the besan mixed water slowly and keep mixing it well.
  • Adjust the water and/or the besan to a consistency so that the Zhunaka thickens to your liking.
  • Keep stirring as you cook for five minutes on low heat.
  • Garnish with chopped coriander and serve with piping hot rice and ghee.
  • It tastes just amazing.





Zhunaka tastes very well with Jowar rotis and chapati also.