Heerekai Huli Thovve

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Prep time                        10 mins

Cooking time                   20 mins

Serves                             4

Ingredients : 
Heerekai / Ridge Gourd  :      1 bowl ( 2 medium sized)
Toor Dal                        :      1 Cup 
Coriander seeds             :      1 Tablespoon
Urad dal                         :      1 1/2  Teaspoon
Channa Dal                    :      1 1/2 Teaspoon
Methi / Fenugreek seeds :      1/4 Teaspoon
Jeera                             :      1/2 spoon 
Cinnamon:                     :      1/2 Inch 
Red chilli (Byadagi )        :      5 to 6
Coconut                         :      1/2 Cup
Tamarind                       :      Small marble size (Optional)

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Jaggery                         :       1/2 Teaspoon (Optional)
Curry leaves                   :     6 to 8
Coriander Leaves            :     2 Tablespoons. 
Hing (Asafoetida)            :     a pinch
Turmeric Powder             :     a pinch
Oil : 2 Teaspoons. 
Mustard seeds : 1/2 Teaspoon
Salt to taste

Basale Soppina Huli

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Ingredients :

Basle leaves : 1 bunch

Channa dal : 1 Tablespoon
Urad dal: 1 Tea spoon
Coriander seeds : 1 Tablespoon
Methi seeds : 1/4 Teaspoon
Red chilly : 5 to 6
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Coconut : 3 to 4 Tablespoons
Salt : To taste
Oil : 2 Teaspoons. 
Tamarind: a small marble size.
Jaggery : 1 Tablespoon

How to make Rasam more special? - The Art of Cooking Tip # 2

The Art of Cooking

Tip # 2

How to make Rasam?

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Want to know the secret of that delightful taste of Rasam at weddings, Temples? 

While preparing the Rasam powder, keep the quantity of Jeera more and use Byadagi Menasinakai. And take care to grind it coarse so that the chilly flakes are visible. It is said that we first taste with our eyes and then with the tongue. Food that is delightful to watch never fails in its taste. 

Happy Cooking :-)

How to make Rasam Special? - The Art of Cooking - Tip # 1

                                                                         

Tip # 1

Have you wondered why somebody's Rasam always smelt, looked and tasted better? Here is the secret.

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While preparing the Rasam, first mix tamarind juice with jaggery and water and let it boil. While boiling add some curry leaves, coriander leaves and boil some more. Later you add other ingredients. Be warned of neighbors peeping in to know the secret of that wonderful smell! Happy Cooking!

Happy Cooking :-)

Saaru ..The Rasam

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Rasam! The quintessential part of the South Indian food has as many flavors as the people savoring them. Irrespective of the other dishes in the menu, Rasam holds its place of pride in every South Indian meal. Be it a regular daily staple food or the wedding lunch or the reception dinner, the South Indian meals can never be complete without delicious cups of Rasam. Come,let us check out the variety of the Rasams being prepared in South India.

Nuchinunde and Sandige Huli recipe | steamed lentil dumplings and huli | dal dumplings | Nucchina unde and Sandige Huli recipe

Nuchinunde and Sandige Huli recipe | steamed lentil dumplings and huli | dal dumplings | Nucchina unde and Sandige Huli recipe





This is a royal dish generally prepared on the occasion of Devara Samaradhane before

wedding and nuchinunde is also prepared on the occasion of Nagara Panchami. There is a wrong notion, rather hesitation to prepare it on other occasions with a feeling that it is a tedious process. Though it can be a little time consuming, with a little advance planning and  preparation one can enjoy this special dish on Sundays and holidays too. Why on a holiday? 

Because the meals would be so sumptuous and filling that one doesn't feel like working after eating this! So go ahead and enjoy! Happy cooking and happier eating!

Prep Time         :  30 Minutes
Cooking Time    : 30 Minutes

Ingredients :

For Nuchinunde  :  

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1. Chana dal  ( kadale bele )                             2 cups

2. Tur Dal       ( togari bele )                             2 cups

3. Finely chopped sabbasige                             1 bunch

4. Finely chopped menthe soppu  (fenugreek)    1 bunch

5. Finely chopped  Pudina  soppu (mint)            ½ bunch

6. Finely chopped  coriander lea                        ½ bunch

7. Green chillies                                              10 – 15 ( depending on your taste )

8. Hing powder                                                1 teaspoon

9. Haldi powder                                               1 teaspoon

10. Baking soda                                              a pinch

11. Jeera                                                        2 tablespoon
12. Grated coconut 1 cup

13. Salt to taste


You can add 4 finely chopped onions too. Though on festivals I prepare nuchinundes without onions I always use them on Sundays and holidays as they greatly enhance the taste.

For  Huli   :