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Sunday, 27 September 2020

mix veg recipe | mix vegetable | mixed vegetable curry | mix veg curry






Preparation time : 20 minutes

Cooking time      : 20 minutes


Ingredients :


  • Potatoes 2 medium
  • Carrots 2 medium
  • French beans 10
  • Cauliflower 1/4 small florets
  • Shelled green peas 1/2 cup
  • Green capsicum 1 medium
  • Oil 3 tablespoons
  • Cumin seeds 1 teaspoon
  • Curry leaves 10-12
  • Onions chopped 2 medium
  • Garam masala powder 1/2 teaspoon
  • Fresh cream 1/2 cup
  • Salt to taste 


Masala paste 


  • Onion 1 medium
  • Scraped coconut 1/2 cup
  • Garlic cloves 8-10
  • Ginger 1 inch piece
  • Roasted Coriander seeds 2 tablespoon
  • Dried red chillies seeded 2
  • Green chilli roughly chopped 1
  • Salt to taste


Procedure : 


  • Cut all the vegetables into 2 inch cubes. Heat 3 tablespoons oil in a pressure cooker.
  • For the masala roughly chop onion, add coconut, garlic, roughly chopped ginger,
  • roasted coriander seeds, dried red chillies, green chilli and salt and grind to a fine
  • paste with little water.
  • Add cumin seeds, curry leaves and onions to the pressure cooker and fry lightly coloured.
  • Add potatoes, carrots, beans, cauliflower and ground masala and mix well. 
  • Rinse the mixer jar with a little water and add.
  • Add salt, green peas, capsicum and garam masala powder and mix well. 
  • Close the cooker and cook under pressure till 1 whistle is given out. 
  • Lower heat and cook for
  • 5-6 minutes.
  • Open the lids of the cooker when the pressure reduces completely add fresh cream
  • and serve hot with roti or chapati.

                          Saturday, 26 September 2020

                          Heerekai sippe chatni recipe - Ridge gourd peel chatni recipe



                          chitrannaa.blogspot.com


                          Preparation Time 10 minutes
                          Cooking Time 10 minutes

                          Video recipe :



                          Ingredients :





                          Heerekai sippe - Ridge gourd peel   1 bowl
                          Green chillies                                10 - Adjust according to your taste
                          Coriander leaves a few
                          Groundnut seeds                           1 cup
                          Groundnut oil                                1 tablespoon
                          Jeera.                                           2 teaspoon
                          Asafoetida                                    1/4 teaspoon
                          Turmeric powder                           1/4 teaspoon
                          Salt to taste 

                          Procedure :



                          • Dry roast the groundnut.
                          • In a thick bottomed bowl heat oil.
                          • Add jeera, asafoetida and turmeric powder.
                          • Lower the heat.
                          • Immediately add green chillies, ridge gourd peal, coriander leaves and saute for a minute.
                          • Add very little water, mix well and cook with a lid covered for a few more minutes over low heat.
                          • Cook for five minutes, check that the peal is cooked well and switch off the gas.
                          • Now in the mixie, first grind the roasted groundnut.
                          • Then add the cooked ridge gourd peal and salt.
                          • Grind the chutney to a coarse consistency.
                          • Add a few drops of water while grinding, if required.
                          • Serve with roti, chapati, phulka and akki or ragi rotti.
                          • It also tastes yummy with piping hot rice and ghee. Or with curd rice.


                          Monday, 21 September 2020

                          Davanagere benne dose recipe | Butter masala Dosa | benne dosa recipe | perfect davanagere benne dose recipe






                          Ingredients :




                          • Rice 3 cups
                          • Urad dal 1 cup
                          • Sabbakki 1/2 cup
                          • Poha ( Gatti avalakki ) 1/2 cup
                          • Methi seeds 1 tablespoon
                          • Butter 1 cup
                          • Oil for cooking
                          • Salt to taste
                          Recipe video : 



                          Procedure : 




                          • Wash and soak 3 cups of rice 6-8 hours.
                          • Separately wash and soak 1 cup urad dal, 1/2 cup sabudana and 1 tablespoon methi seeds for 6-8 hours.
                          • Just half an hour before grinding wash and soak 1/2 cup gatti avalakki or poha.
                          • Grind everything to a fine paste.
                          • Set it aside to ferment overnight.
                          • In the morning mix the batter, add the required quantity of salt and water.
                          • The batter should be of a little thick consistency.
                          • Heat iron tava.
                          • Spread the batter on the tava. It should be a little thick to give that unique taste of Davanagere benne dosa.
                          • Lower the gas heat and cook on a low flame.
                          • Sprinkle cooking oil over it and at the edges.
                          • Drop a few pieces of butter all over it.
                          • Once the Dosa changes the colour, flip it. 
                          • Put a few pieces of butter again.
                          • The Dosa is slowly getting roasted.
                          • Flip one final time and put some more butter.
                          • The Dosa turns crispy and golden brown.
                          • Fold the Dosa and serve hot with potato sabzi and coconut chutney.



                          Sunday, 20 September 2020

                          Pepper rasam recipe | How to make Menasina saaru | milagu rasam | jeera pepper rasam recipe






                          Ingredients :

                          • Black pepper - Menasu 1 tablespoon
                          • Rice 1 tablespoon
                          • Grated dry coconut 1 tablespoon
                          • Wheat or dalia or atta ( optional ) 1/2 tablespoon
                          • Ghee 1 tablespoon
                          • Jeera 1 teaspoon
                          • Hing 1/4 teaspoon
                          • Turmeric Powder 1/2 teaspoon
                          • Red chillies 4
                          • Jaggery 1 tablespoon
                          • Curry leaves
                          • Coriander leaves
                          • Salt to taste

                          Recipe video :




                          Procedure :




                          • Heat a thick bottomed small kadai.
                          • Dry roast pepper.
                          • When they start spluttering add rice and fry.
                          • When the rice start changing the colour add grated dry coconut and Dalia and fry again till everything turns aromatic and golden brown.
                          • Switch off the gas and transfer everything to a mixie jar.
                          • Grind to fine powder without adding water.
                          • When it becomes nice powder, add 1/2 cup of water and grind to a fine paste.
                          • Take off from the mixie and add more water and mix well.
                          • Heat ghee in a thick bottomed kadai.
                          • Add jeera, hing and turmeric powder.
                          • Add red chillies and saute for a minute.
                          • Pour in the ground mix and add more water according to your required consistency and quantity.
                          • When it starts boiling add jaggery, salt, curry leaves and coriander leaves.
                          • Boil for 8-10 minutes till the rasam turns aromatic.
                          • Serve hot with hot rice and ghee.
                          • Enjoy!!!



                          Monday, 14 September 2020

                          sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli






                          Ingredients :

                          • Nylon sabbakki / Nylon Sabudana 1 cup
                          • Idli rava / rice rava 2 cups
                          • 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 20
                          • Salt to taste

                          Recipe video :




                          Procedure : 





                          • In a bowl take sabudana and wash them well.
                          • Separately in another bowl wash the idli rava.
                          • Mix both together in a bowl and add curds and mix 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 to 10 minutes.
                          • Allow it to rest for about 5 to 10 minutes.
                          • Unmould and serve hot with ghee and coconut chutney.



                          Thursday, 3 September 2020

                          Vegetable Dalia khichdi recipe | Broken wheat dalia Pongal | dalia ka Pongal | godhi nucchu - godhumai rava khara pongal







                          INGREDIENTS


                          • 1 tablespoon ghee 
                          • 1 cup dalia / broken wheat / godhi nucchu
                          • 1 tablespoon oil
                          • 1 teaspoon jeera / cumin seeds
                          • 1/4 teaspoon hing / asafoetida
                          • ½ tablespoon ginger paste
                          • 8 green slit chillies
                          • 1 tomato, finely chopped
                          • 1 cup methi, finely chopped
                          • 1/2 cup peas / matar
                          • 1/2 cup  carrot pieces
                          • ½ tsp turmeric / haldi
                          • salt to taste
                          • 1 cup moong dal, soaked for 20 minutes
                          • 10 cups water

                          Recipe video :





                          INSTRUCTIONS




                          • Wash and soak the moong dal - hesaru bele in water for 20 minutes.
                          • Heat ghee in a thick bottomed kadai
                          • Roast the dalia in the ghee for five minutes till it turns aromatic. Keep it aside.
                          • In the kadai now heat cooking oil.
                          • Add jeera, hing, turmeric powder.
                          • Put in the slit chillies and saute for a minute.
                          • Now add the chopped onion pieces and saute for two minutes.
                          • Add chopped tomato pieces and saute till the tomato turns soft and mushy.
                          • Next add the chopped methi leaves, carrot pieces and peas.
                          • Add the soaked moong dal and mix well.
                          • To this add the roasted dalia.
                          • Put in 10 cups of water and salt and mix everything and finally shift to a cooker bowl.
                          • Cook upto five whistles so that the khichdi turns soft and runny.
                          • Serve hot with ghee.



                          Wednesday, 2 September 2020

                          Gasagase Payasa recipe | poppy seeds kheer | khus khus kheer | ಗಸಗಸೆ ಪಾಯಸ






                          Ingredients :

                          • Gasagase poppy seeds 4 tablespoon
                          • Rice 2 tablespoon
                          • Dry fruits mix like almond, cashews and unsalted pista 3 tablespoon
                          • Grated fresh and dry coconut 1 cup each.
                          • Jaggery 1 1/2 cups ( according to your sweet preference )
                          • Ghee 1 tablespoon
                          • Almond pieces and dry grapes to add later.
                          • Elaichi powder.
                          • Nicely chopped almond and pista to garnish.

                          Recipe video :





                          Procedure :




                          • In a thick bottomed kadai dry roast almonds, cashews and pistachios till they turn aromatic and keep aside.
                          • Separately dry roast rice and poppy seeds to golden brown over medium flame, taking care to continuously roast it and it doesn't get burnt. 
                          • Just before switching off the gas and add the grated dry coconut and roast for a few more minutes.
                          • Take roasted poppy seeds, coconut and rice, roasted dry fruits, elaichi powder, grated fresh coconut and grind to a fine dry paste.
                          • Once the paste is ground nicely, add a little water and grind further to a nice paste.
                          • Heat water in a thick bottomed kadai and add ground jaggery and melt it. Don't over boil it. It's enough if the jaggery melts and turn off the heat.
                          • Next in a thick bottomed kadai heat ghee.
                          • When it melts roast cashew pieces and kishmish to golden brown.
                          • In it next add the ground mixture and cook stirring occasionally after adding a little water.
                          • When the mixture turns aromatic, sieve the melted jaggery water into the kadai and boil it for just five minutes.
                          • Serve to bowls, garnish with roasted dry fruits and enjoy garamagaram Payasa.



                          Friday, 28 August 2020

                          Create your own happiness - Find your own happiness - Don't worry Be happy




                          There are some memories etched deep in our psyche. Similarly some smells. They stay with us. We may temporarily forget the event, the situation, even the person associated with the events. But the smell lingers. Not on the surface. Deep inside the heart, like a pearl in the ocean, it stays. Only to be picked.

                          Do I pick it intentionally? On purpose? Never. It surfaces. Just the way it has touched my senses for the first time, just the way it had made its own space in my memory, it comes back to me bringing a little nostalgic smile to my lips.

                          Today I was picking flowers in my garden. These are the beautiful yellow Spatika flowers. The ones you won't get in the market. They are only tucked lovingly in the little home gardens.

                          After coming to Bangalore from Gulbarga way back in 1987, I hadn't seen them. Aren't they grown here in Bangalore? I think they are. But I haven't seen. My sister Geetha bought a sapling all the way from Gangavathi to give to my sister Shobha. This beautiful lady became a mother giving birth to many more little saplings and one little girl came to my home, to my garden.

                          When I was plucking the flowers today again that smell, that memory, that nostalgia came back rushing to me filling my heart with a longing to look back at those beautiful days.

                          Though these flowers don't have a distinct smell, the memory does create a smell. Those were the good old school days I spent in Gulbarga in the company of my closest friends Shobha, Geetha, Pamma, Sudha.....

                          In the childhood they were not just friends, not just an extended family but  they were your alter ego, your other half. The life was so simple, so beautiful and so memorable.

                          I, along with my sister Shaila would go to their house for sleepover and in the morning before rushing to catch the bus to the school, in between eating Bhakri, packing our carriers and tying our plaits, we would rush to the front yard garden to pluck these golden flowers. And tie them while someone was tying our plait from behind. It used to be two plaits and these flowers would adorn one and while running for the bus it was such a thrill when my flower mala would swing on my ear.

                          Similarly, there are varieties of Jasmine I am growing in my garden. Always their fragrance fills my home, my bedroom, but there are only a few fleeting moments that this smell creates that same magic. May be it's the combination of the climate, the weather and the fragrance, I am not able to put my finger on the exact situation but suddenly a memory floats. Of the wedding day of my sisters in Gulbarga when we used to get these flowers all the way from Bellary. Loose flowers packed in a patroli ele ( sal leaves pack ) would be brought from some relatives from Bellary and on the night before the wedding all the ladies would sit around, chatting, singing, joking while the fingers deftly tied the flower malas. I feel exactly that aroma, that sweetness floating from my flowers on some rare magical moments. It's here now and then it's gone.

                          And then when I was in my mom's place in Bangalore during my pregnancy where the neighbours were into flowers business. I would be lying on a cot by the window, it used to be summer evenings and the intoxicating smell of Dundu mallige would waft through the window and it would have such a soothing effect on my senses - it is to be experienced to be believed.

                          It has to be a combination of late summer evening, the cloudy sky and on some days there would be little drops of rain sprinkling on my face through the window while the beautiful smell would engulf me. How beautifully nostalgic!!

                          Life is too short and too precious. It's all about creating beautiful memories when you can, enjoying beautiful smells, which come back to you to be cherished again and again and again in the evenings of your life.





                          Thursday, 20 August 2020

                          Sajje rotti recipe | Bajra Millet ki roti | Bajra roti | Pearl millet roti Recipe | sajje Bhakri Recipe






                          Ingredients :




                          Sajje hittu - Bajra flour 4 big cups

                          Black sesame seeds ( kappu ellu ) 2 tablespoon


                          Recipe video : 


                          Procedure :




                          • Take the Bajra atta in a bowl.
                          • Boil 2 cups of water.
                          • Make a circle in the flour and add boiling water.
                          • Lightly mix the water and the flour, cover with a lid and keep aside for five minutes.
                          • Then using very little normal water knead the dough. Don't make it very soft. 
                          • Make a small ball from the dough.
                          • Take some sesame seeds and press on both the sides of the dough ball.
                          • Apply some dry flour on both the sides and tap it lightly.
                          • Put the dough on the kitchen slab and start tapping it lightly with the right fingers and giving it a shape with your left palm.
                          • Please watch the video I have shared here to get the clear idea about how to tap the roti.
                          • If you don't know or don't want to tap the rotti, you can first give it a round shape, flatten it and roll it with a rolling pin. Please take care not to press it very hard. Lightly roll the roti.
                          • Next lift the roti with your hand and put it on the hot tava on the reverse side.
                          • Apply cold water on the roti with a muslin cloth.
                          • Once the bubbles appear, flip the roti with a spatula.
                          • Cook on both the sides, pressing lightly either with your hand or with a dry cloth.
                          • Take out once it's cooked on both the sides.
                          • Unlike other rotis, kadak or roasted sajje or Bajra roti tastes very good and full of flavours. To roast the rotti, keep the rotis either behind the hot tava while making the other rotis or in the end keep all the rotis on a hot tava on a low heat.
                          • Enjoy both soft and roasted kadak Rotti with butter, sabzi and chatni.






                          Tuesday, 18 August 2020

                          Aloo Rasedar | Aloo Tomato Gravy with Hyacinth bean | Aloo Tomato Avarekalu Curry | Aloo tamatar ki sabzi














                          Serves 6

                          Ingredients :

                          1. Boiled potato cubes 4 cups
                          2. Hyacinth bean ( Avarekalu )
                          3. Finely chopped onion 3 cups
                          4. Finely chopped tomato 4 cups
                          5. Finely chopped capsicum 1 cup
                          6. Slit green chillies 5
                          7. Finely chopped Dill leaves 1/4 cup
                          8. Coriander leaves
                          9. Curry leaves
                          10. Cooking oil 2 tablespoon
                          11. Garlic ginger paste 1 tablespoon
                          12. Coriander powder 1 tablespoon
                          13. Jeera powder 1 tablespoon
                          14. Red chilli powder 1 tablespoon
                          15. Turmeric Powder 1 teaspoon
                          16. Kasuri methi 2 tablespoon
                          17. Garam masala powder 2 tablespoon
                          18. Salt to taste

                          Recipe video : 




                          Procedure :





                          • Cook cubed potatoes and Avarekalu ( Hyacinth bean ) separately and keep aside.
                          • In a thick bottomed kadai heat oil.
                          • Add chopped onion and saute till they turn golden and soft.
                          • Add garlic ginger paste and saute further.
                          • Next add chopped tomatoes.
                          • Cook, stirring regularly till the tomatoes turn soft and mushy.
                          • Take out a small portion from this and grind it into a fine paste.
                          • Add chopped Dill leaves.
                          • Add chopped capsicum and fry.
                          • Add the ground paste and fry.
                          • Now add turmeric powder, red chilli powder, garam masala powder, jeera powder, dhania powder, kasuri methi and fry till the gravy turns aromatic.
                          • Next add the boiled potatoes and Hyacinth bean and mix well.
                          • Add water and salt.
                          • When it's boiling, add curry leaves and cover the lid.
                          • Let it simmer for ten minutes when all the spices blend and the gravy thickens.
                          • Serve hot with pooris and chapatis.