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.

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 ...

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.

Matvadi - Matodi palya recipe / Paruppu usili / clustered beans methi channadal sabzi

 

This is the traditional recipe always prepared in Madhwa Brahmin households. It's a protein rice, healthy and delicious sabzi which goes well not only with rice and chapati but can also be eaten on its own - like a snack.

It's generally prepared with methi leaves - menthe soppu or with cluster beans - gorikayi and tastes delicious with both of them. But since both are my favourite vegetables I have used both of them here as I love methi a lot and can't resist to use it in any possible dish I make.

So here goes the recipe.

Ingredients :

• Channa dal 1 big cup
• Cooking oil 4 tablespoon
• Jeera 2 tablespoon
• Hing 1/2 + 1/2 teaspoon
• Turmeric powder 1/2 + 1/2 teaspoon
• Mustard seeds 1 teaspoon
• Red chillies 6-8
• Fresh grated coconut 1 and1/2 cup
• A pinch of baking soda ( optional )
• Salt to taste

Vegetables :

• Cluster beans ( gorikayi ) 1 bowl
• Finely chopped methi leaves 1 bowl
• Coriander leaves 2 tablespoon
• Curry leaves a handful
• Ginger 1 small piece
• Green chillies 6-8 depending on your preference and taste

Recipe video :

Procedure :

• Wash and soak the channa dal in water for 2-3 hours.
• Drain the water.
• In a mixie add soaked and drained channa dal, ginger, jeera, hing, turmeric powder, green chillies and 1 cup grated coconut and grind to a coarse paste.
• Put this in a container.
• And put washed and drained cluster beans in another container and steam cook in a cooker to three whistles.
• Let them cool.
• Once the ground masala is cool, break any lumps in it with your hands so that it is loose and separate.
• Heat oil in a thick bottomed kadai.
• Add mustard seeds and let them splutter.
• Add the red chillies, hing, turmeric powder and curry leaves.
• Put in the finely chopped methi leaves and cook over low heat till the methi is cooked and raw smell goes.
• Now add the ground, cooked and separated channa masala and mix well.
• Sprinkle a little water if required.
• Add salt and mix.
• Now cook this over low heat, stirring occasionally so that the methi absorbs all the masala.
• Now add the cooked cluster beans, mix well and cook with a lid covered for a few more minutes.
• Garnish with some more fresh chopped coriander leaves and freshly grated coconut.
• Serve with rotis, chapatis and hot rice and ghee.
• It tastes heavenly with curds rice too!!!

Amla murabba with jaggery recipe - gur Amla murabba - gud amla jam - nellikayi bellada gulamba recipe in Kannada

 

Indian Gooseberry (Amla) is rich with health benefits. A great source of vitamin C, these fruits are used to make a variety of dishes as their nutritional value has been very well established. The health benefits of Amla or Nellikai are many :

• Amla boosts Immunity
• Controls Diabetes
• Aids in Digestion
• Prevents Heart Diseases
• Prevents Hair loss and premature greying
• Anti-aging Agent
• Helps in improving the vision
• Boosts Liver Health
• Anticancer Properties
• Improves Metabolic Activity
• Treats Menstrual Cramps
• Relieves Diarrhea & Dysentery
• Improves Appetite...

The list goes on and on...

Today I am sharing with you a simple recipe for a very very tasty Amla Murabba or Nellikai Gulamba made with jaggery.
It can be preserved without refrigeration for many months.

RECIPE VIDEO :

The Murabba tastes great with chapati, pooris, rotis, bread and dosas. Having a spoon full of Amla Murabba in the morning is your insurance against many a diseases.

Preparation Time 30 minutes
Cooking Time       45 minutes

Ingredients :

Grated Amla 4 cups
Powdered jaggery 4 1/2 cups
Elaichi powder 1 tablespoon
Water to make sugar syrup

Kesar strings  (optional)

Procedure :

• Thinly grate the amlas. 
• Cook the grated amlas by placing in a bowl in a cooker without adding any water upto 2 whistles.
• In a thick bottomed kadai, mix the jaggery and water well and let the jaggery dissolve completely.
• Switch off the gas and strain the jaggery to remove dust particles.
• Again keep the jaggery syrup to boil.
• Keep stirring it continuously so that it doesn't get burnt.
• Thus stirring continuously, make a thread syrup - " ele paaka".
• Now add the grated and cooked amla to the syrup and continue to boil it.
• Keep stirring.
• In about 10 minutes, the Morabba starts thickening.
• Now add the elaichi powder and mix well.
• Add the kesar strings.
• Check the consistency. It should be light and flow from the ladle.
• Don't overcook it else it gets hardened.
• Watch the video I have shared here to know exactly when it can be removed.
• Let it cool and then store in an airtight jar.
• The Gulamba tastes awesome when hot, when cold or even when it's a few months old!

Enjoy! Happy cooking.



Please share the recipe and don't forget to post your feedbacks.Check our other delicious sweet recipes here :

Sajjige Holige - Sheera Puran Poli

Kajjaya - Atirasa - Anarasa

Hurigadale ( puthani) Karadantu North Karnataka style

Godhi hittina tambittu

Fried gram laddu and sesame seed laddu - Nagara Panchami sweets

Delicious Sweet - Maladi - with your left over chapatis and Rotis

Besan laddu

7 Cup Burfi

BELE OBBATTU - PURAN POLI

Broken wheat bisibele bath Recipe | How to make godhi kadi bisibele bath | Dalia bisi bele bath recipe

 

Prep Time         10 Minutes
Cooking Time   30 Minutes
Serves 4

Ingredients :

• Broken wheat - Dalia 3/4 cup
• Toor Dal 1/4 cup
• Green gram or moong dal 1/4 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

• Beans 
• Onion 
• Potato 
• 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 

 Preparation :

• Soak tamarind in water.
• In a cooker cook daal along with vegetables and broken wheat in separate containers.
• For broken wheat generally we add water at 1:2 proportion. But here, you need to put a little more water so that the broken wheat 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 dalia, 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.

Instant sambar recipe | Instant sambar without dal for Idli dosa | udupi hotel style instant sambar for idli

 

Ingredients :

For sambar powder :

• Coriander seeds 2 tablespoon
• Channa dal 1 tablespoon
• Urad dal 1 tablespoon
• Jeera 1 teaspoon
• Methi seeds 1/2 teaspoon
• Red chilli ( byadagi ) 20

For tadka :

• Oil 1 tablespoon
• Mustard seeds 1 teaspoon
• Hing 1/4 teaspoon
• Turmeric powder 1/4 teaspoon
• 
  
• Grated fresh coconut 1 cup
• Jaggery 1 tablespoon
• Oil 1 tablespoon
• Salt to taste

Vegetables :

• Peeled potato pieces 1 small cup
• Chopped onion 2  cups
• Chopped tomato 2 cups
• Curry leaves
• Coriander leaves

Recipe video :

Procedure :

• Dry roast channa dal, urad dal, coriander seeds, cinnamon and red chillies.
• Powder them in a mixie and set aside.
• Heat 1/2 tablespoon oil in kadai.
• Add 1 cup onion pieces and saute for a minute.
• Now add 1 cup tomato pieces, coriander leaves and saute for another minute till they soften.
• Switch off the gas. Let it cool.
• Once it cools down, add the sauteed onion and tomato, grated coconut to the dry roasted and ground masala powder, add a little water and grind more till it's fine paste.
• Cook the potatoes in a cooker to two whistles.

• In a thick bottomed kadai, heat 1 tablespoon oil. Add mustard seeds and let them splutter.
• Now add asafetida and turmeric powder.
• Add another cup pieces of onion and saute till they are soft.
• Add another cup tomato pieces and cook further till they also turn soft.
• Now add the boiled potato pieces.
• Add some water and let it simmer.
• While it's boiling, add curry leaves and coriander leaves.
• Now mix water to the ground masals and pour into the kadai.
• Let is boil and add required quantity of water to a suitable consistency. Add jaggery powder, salt and boil for another 5 minutes.
• Serve hot with idlis.