Tonde kai palya /Pointed ground(parval or potol) side dish

This dish includes less ingadients,but it is very tasty dish....which i learned it from my mom....



Ingredients:
Pointed ground 250 gram/around 2bowl(sliced)
Garlic 7-8(sliced)
green chilly 5-6(sliced)
cooking oil 5-6 TBSP
Mustered & turmeric 1/2 tsp each
Shredded fresh coconut 1/2 cup
salt to taste

Preparation:
Heat oil in heavy bottom pan add mustered and turmeric saute 10 seconds then add garlic and green chilly and fry,add sliced pointed ground& salt when garlic turns slightly brown,fry again.Once everything is mixed well cover with lid..



fry till the pointed ground is fully cooked,saute in between,so that it will not stick to the bottom.Once it is fully cooked turn of the heat ....
The palya is ready to serve....garnish with coconut before serving...

This dish can be served with any kind of rooti's or chapati...



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Majjige polaja(Butter milk 2-in-1 curry)

This is one of our traditional and my husband's fav curry.The most important thing is it include very less ingredients with great taste, moreover you can prepare with in 5-10 mins.This is very good curry for the beginner's and people who do not have much time to cook.



Ingredients:
Butter milk 2cup(or great yogurt along with water and use)
Coconut oil 2-3tsp
Garlic cloves 4-5(sliced)
Green chilly 2(sliced in long)
Urad lentil 1tsp
Mustered 1/2 tsp
curry leaves 4-5
salt 1/2 tsp or as per taste




Preparation:
Heat oil in a thick bottom pan, add garlic,urad lentil and chilly,fry till garlic turns to light brown, then add curry leaves and mustered saute and turn of the heat.
Let this become cool for 5-6 mins then add butter milk and salt,give a good stir.....
The curry is ready,,,serve with hot plain rice....

As I mentioned it is a 2-in-1 curry, because, you can use this curry as a healthy flavoured butter milk drink(especially in summer).This is very good drink to reduce your thirst in summer.

Note:If you want to prepare this curry in winter,then add warm water to yogurt and prepare,it will be very good.





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Uppittu/Upama

Ingredients:
Rava/Semolina 1 1/2 cup
Green Chilly 2-3(Cut in to pieces long in length)
Tomato 2(diced)
Chopped Vegetable all together 2 cup(Green beans, cauliflower and Green peas)
Cooking oil 1/2cup
Coconut oil 3-4 TBSP
Split Gram lentil 2TBPS
Peanut 2tsp
turmeric 1/4 tsp
Lemon juice 1tsp
Mustered 1/2 tsp
Curry leaves 5-6(optional)
Fresh shredded coconut 1/2 cup
salt to taste and 1/2 tsp of sugar.
water 3-4cup

Preparation:
Heat the oil add Split gram and peanut,fry till it turns light brown then add Green chilly and fry for a min,then add mustered,curry leaves turmeric fry for 10 second,then add tomato and fry again for a min.Then add all the vegetables and coconut oil,fry them for 2-3 mins in oil,now add,salt sugar,lemon juice,water,give a good stir and cove with lid...
Once the water starts boiling.open the lid and gradually add Semolina(rava)(No need to fry the Rava) and keep on stir the gravy, turn the heat to low flame and continue stirring.Once everything mixed properly let it cook for 3-4 mins then turn of the heat

Uppttu is ready to serve.......Garnish with fresh coconut before serving...

Mosaru butti(Curd Rice)

This is one of the dish prepared only in Navaratri festival in our community. We do not add salt to this dish..and we believe that this is one of the spacial dish for 'Maa Durga'(Hindi Goddess)...Very simple to prepare...



Ingredients:
Cooked rice 2 cup
Curd/Yogurt 3cup(should be thick with out water)
Green Chilly 3-4(or as per spice)(finely chopped)
Ginger 1"(finely chopped)

Preparation:
Add all the above ingredients and mix well....Mosaru butti is ready...

This is served in festival lunch(specially in Navaratri Festival)..

Kosumbari(Cucumber salad)

This is one of the easiest salad, which is prepared in almost all the festivals in our community. You can prepare this salad in normal days also,,with in 5-10 mins,,and it is a good salad for healthy diet.



Ingredients:
Tender Cucumber 1
Split Moong Lentil 1/4 cup
Lemon juice 1TBSP
salt as per taste
Fresh shredded coconut 1/2 cup
Coriander leaves chopped 2-3tsp

Preparation:

Soak the lentil in water for 2 hour,grate the cucumber(As it is tender do not peel of the skin)and add in a mixing bowl.Also add all the other ingredients along with soaked lentil to this and give a good stir....

Salad is ready to serve,,,,

Mosaru Ambode(Yogurt/Curd with semolina Dee fries)

This pakoda is always one of my fav, which is prepared by mom in the festival.We prepare this pakoda in normal days also, but by adding onion and other things. On the festival day(Specially on Navaratri Festival) we prepare by using following method....




Ingredients:
Sooji Rava (Semolina)2cup
Yogurt/curd 3cup(As per requirement)(should be thick,with out water)
Green Chilly 3-4(or as per spice)(finely chopped)
Coriander leaves finely chopped 1/2 cup
Coconut (grated)1/2 small cup
Ginger 1"(finely chopped)
Salt as per taste
Oil for deep frying

Preparation:
Mix all the above ingredient's(except oil)properly in mixing bowl and prepare pakoda dough(add yogurt if required, but do not add water). Heat the oil and take small small portion (size should be as shown in the picture)of the dough and dip in to the oil, and deep fry them till it turns in to golden brown..And the crispy Mosaru Ambode is ready to serve.......

This is served with festival(especially in Navaratri Festival in our community) lunch along with Sweet...

Note:Prepare the Mosaru Ambode dough and deep fry them immediately to get more taste.



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Kadle Maddi(Split gram lentil sweet)

Kadle maddi is perfect festive sweet.In our community we prepare this sweet in a big festivals like Navaratri,Depavali or Ganesh Chaturthi..I am preparing Kadle Maddi for the first time by my own....


Ingredients:
Gram lentil(Split) 1 cup(1 portion)(Chana Dhal)
Jaggary 3/4 cup(or as per sweet)
Cardamom 3-4 (powdered)
Shredded fresh coconut 1 bowl
a pinch of salt Ghee for garnishing
Water to cook lentil



Preparation:
Soak the lentil in water for 2-3 hours and pressure cook by adding 3-4 cup of water(Lentil should be soft about 3-4 whisils).
Once it is cool separate the lentil from water completely and add in to a thick bottom pan.
Now also add coconut,jaggary and salt to it,turn on the heat and give a good stir for 10-12 mins(everything should mix well) then add cardamom powder and again saute for 6-7 mins(need to saute till the mixture become non-stick to the pan).Then turn of the heat..

Now the Kadle Maddi is ready to serve..Garnish with ghee before serving....

Note:Melt the ghee and garnish to give good flaver..
you can also add dry fruits(fried in ghee) while serving.




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Happy Navaratri All of You...

Navaratri is a very special time of honoring the Divine Mother. Navaratri means nine nights. Navaratri happens in Spring and in Autumn of every year. It begins on a New Moon in the month of Ashwini and Chaitra. Both sets of nine days are also connected to Lord Rama. The Chaitra shukla Navaratri is known as Ram navami. I will be writing about that in the march next year. Lord Rama fought with the demon Ravana for nine days and nine nights when the Sun went in Virgo all those centuries ago.Lord Rama prayed to Durga to give him strength to fight the demon ago and on the 10th day he emerged victorious on Vijaya dashami also known as Dussherra.

Festival lunch..

Vermicelly Kheer(Sweet)(Reposting for the event)

This is a perfect sweet for any festival,but I prepare this kheer on regular basis, because my kid love this.Every time I use different methods,,here is one of those method..



Ingredients:(2 person)
1 cup semiya(Vermicelli)
1/2 ltr milk(boiled)
1 1/4 cup sugar
1 cup water
1/2 cup dry fruits(Cashew nut,almonds,and dry grape)
1/2 tsp Cardamom powder
2-3 cloves of saffron(optional)
1 tsp Ghee
2-3 tsp Custard powder(I have used Mango)(optional)
How to make:
Fry the vermicelli by adding ghee in a pan till it becomes light brown.Add boiled milk and cook in low flame.5-10 mins .Add the saffron in a bowl and add 2-3 tsp of milk and keep aside.Fry the dry fruit in 1/2 tsp of ghee till it becomes light brown.
.If u want to add custard powder ,then add the powder in little water mix well and to the kheer now(this will give more taste and thickness to the kheer).

Once the vermicelly is cooked add sugar and cardamom power and saffron milk and stir it properly.Add some water if is too thick.Then stir for 2-3 mins and take out from the heat.

Now garnish the kheer with dry fruits before serving.And serve the hot kheer.



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Pasta with Green sauce

Ingredients:
Pasta 2cup (You can use any kind of pasta,I have used Chilly Penny here, which is gives a good colour and taste).
Green tomato 3
Garlic cloves 4-5
Frozen sweet corn 1 1/2cup
vegetables like beans,baby corn,carrot,cauliflower all together 1cup(chopped and steamed).
One big onion chopped (green or while)
Salt to taste
green chilly sauce 4tsp
cooking oil 4-5TBSP
White vinegar 1tsp


Preparation:

Roughly chop tomato and garlic make paste in blender along with 1 cup of sweet corn.
Heat oil in a pan add chopped onion fry till it is transparent, then add the paste and saute for 3-4 mins, same time boil the water in a big pan cook the pasta as per direction ,



now add green chilly paste,salt ,rest of sweet corn and steamed vegetable ,give a good stir.. after 5-6 min add the cooked pasta and vinegar to this and mix well,serve hot....

Veggie Delight

I ate this delight first time in SUB-WAY.Being a vegetarian when ever we go out, we go to Sub-Way and eat Veggie delight. Its very easy to prepare....so I thought of preparing at home, and today I wanted to update in my blog also. I am sure most of you all know this....here we go...



Ingredients:(for 2 servings)
long baguette 1
canned olive 5-6 sliced
Tomato 1 sliced in round shape
Onion and capsicum sliced
Sweet corn 1 cup
Baby corn 2 sliced
Tomato ketchup 3-4tsp(or more as per taste)
Chilly sauce 2tsp



Take a baguette and cut in the middle,Heat in microwave for 1min(you can also keep cheese on the bread).



open one side for both pieces,spread tomato ketchup and chilly sauce on both the sides.



If add capsicum and onion in a microwave safe bowl and cook for 3-4 mins(so that it will taste good)
Now spread the vegetable one by one(first keep tomato then rest of the vegetables) and cover with the other side....
Tasty Veggie Delight is ready to serve...

Fresh Sweet corn veg soup

Fresh Sweet Corn, 1 1/2 Cup Kernels
Spring Onion finely chopped 1 stick
mixed vegetables finely chopped1/2 cup(cauliflower,carrot,beans)
Ginger garlic paste 1tsp
Crushed Pepper or pepper powder 1tsp(or as per taste)
1tbsp Butter or Olive Oil or Refined Oil
sugar 1tsp(optional)
vegetable stock cubes 2
corn starch 2 tsp
Salt to taste

Method:
Pressure cook Sweet Corn with 3 cups of water.Once it is cool, take out 3-4 TBSP of corn aside and blend the rest corn to make smooth paste and sieve (filter)it to make fine puree.
steam all the vegetable together by adding water(till it is tender).(You can use the same water as fresh veg stock I have used also veg stock cubes to give more taste)



Heat Butter and add Onions saute till turns transparent then add ginger garlic paste,saute again.Now add steamed vegetables ,sweet corn,stir for 2-4 mins, then add corn puree,veg stock cube corn starch(melt both in 2tsp of water before adding)salt,sugar and bring it to a boil(around 6-5mins) and add freshly crushed Pepper and serve hot.

note: if you are using steamed vegetable water as stock, then while steaming add 2-3 mashed garlic and 1tsp of crushed pepper.

Chakkuli

This is my second year of making chakkuli by my own. Last year also it was good. We prepare the chakkuli in Ganesh Chaturthi festival. There are many methods of making this item. But i am using one of those methods.....so ready to prepare? then let's start..



Ingredients:
Rice flour - 2 1/2 cups
Urad lentil(split Black gram)- 5TBSP
Split moong lentil 1/2 cup
Butter - 1 stick [3-4 tsp]
salt - 1tsp or as per taste
Cumin seeds - 2 tsp
Caraway seed 3tsp
Sesame (Til) 5 tsp
Red chilly powder 1 tsp
water - to mix
Oil - for deep frying

First in a pan dry roast(separately) the Cumin seed & urad lentil until it turns light brown(It will start releasing nice aroma).Keep it aside.Then allow it to cool down.Then make powder both together.Dry roast the sesame and om, keep aside.
Cook the split moog lentil in a pressure cooker by adding around 5-6 cups of water(about 5-6 whistles) and let it become cool. Then transfer the cooked lentil to a thick bottom pan ,turn on the heat, add butter,roasted sesame, Caraway seed ,salt,red chilly powder and om,give a good stir for 4-5 mins.
Take the rice flour and urad lentil powder in a bowl ,mix well and add to hot lentil gravy and stir properly cook the dough for 2-5 mins then turn of the heat and keep aside to become cool.
once dough is warm grease your palm & knead the dough well on a flat board,pressing the dough to the board by hand and prepare a soft dough.Fill the dough in chakkuli press.



or if you don't have the chakkuli press, use pastry bag and make chakkuli
press long on a flat board (use a plastic paper on the board to make it easier to lift the chakkuli) and give chakkuli shape by hand, and keep it over a wax paper or greased plate.



Heat the oil and when the temperature is appropriate drop this chakkuli one by one and fry till they turn brown and crisp.
Enjoy the hot chakkuli.It is more tasty after cooling.Store it in airtight container only after its cooled down completely.

If the chakkuli's tend to break while making, try kneading the dough for some more time, still if it is not coming well add some more milk/water and knead again.If the dought is too soft then also it will not come out well..then you need to add some more rice flour to fix this....

Vangi Bath Powder

INGREDIENTS:
Split gram lentil(Chana dal) 1/2 cup
Urad lentil 1/2 cup
Fenugreek seeds 1/2tsp
Coriander seeds 3TBSP
Cumin seeds 1TBSP
Red chillies 10 (or as per spice)
Cloves 4-5
Cinnamon 1"
Poppy seeds 1 1/2TBSP
Sesame seeds TBSP

PREPARATION:

•Dry roast all the ingredients in same order given above separately spread in dry plate,once it is cool make all together fine powder. and after 10-12 mins store in a air tight container.Use when ever you want...can keep more then 2-3months,.
•Store it in a air tight container as required you can use

Karji Kai/Kai Kadubu

This is one of the sweet prepared in Ganesh Chathurthi festival in south karnataka(India),spically this is a festival of preparing varity of sweets....one of those is karji kai which i am going prepare today(even I prepared on festival)





Ingredients:
All purpose flour 1/2 cup
Sooji Rava 1 1/2cup(Semolina)
A pinch of salt
Cooking oil 3 tbsp
1/2 cup warm Water to make dough
Oil for deep frying

For filling:

Dry grated coconut 2cup
Jaggary 3/4 cup(grated)
Sesame 4tbsp(roasted & crushed)
Cardamom powdered 1/2 tsp


Preparation:
Add salt to warm water in bowl and mix it, add flour and tabs together and add to water. Apply oil in palm and knead to make soft dough,keep aside .

Heat a thick bottom pan and add coconut and grated jaggary,fry them together for 6-7 mins,then add crushed sesame and cardamom powder and mix well,again fry for 2-3 mins then turn of the heat.



Grease the palms of your hands properly and make a ball from the dough, Flatten the dough balls in to small puri size by using rolling pin,now Keep a 1tsp of stuffing on the middle of the puri and fold from one side to other side by bringing them together & join together in hand to give Karji kai shape(properly loack the side by pressing in hand,otherwise the stuffing will come out while frying them)... Make all the karji kai in the same method..



Now heat the oil in a frying pan, and deep fry them till it turns to golden colour.....



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Modaka

Ingredients:
All purpose flour 1/2 cup
Sooji Rava 1 1/2cup(Semolina)
A pinch of salt
Cooking oil 1tbsp
1/2 cup warm Water to make dough
oil 3tsp
Oil for deep frying

For filling:

Fresh shredded coconut 2 cups
Jaggary 3/4 cup(grated)
Sesame 2tbsp(roasted)
Cardamom powdered 1/2 tsp


Preparation:
Add salt to warm water in bowl and mix it, add flour and tabs together and add to water. Apply oil in palm and knead to make soft dough,keep aside for10 mins.
Mix all the filling items in a bowl and make small small sized balls(about 1 tsp each ball).
Grease the palms of your hands properly and make a ball from the dough, Flatten the dough balls in to small puri size by using rolling pin,now Keep a round ball of stuffing on the middle of the puri and cover with the dough by bringing them together on top and join together in hand to give modaka shape...Put modaka on a greased plate. Make rest of the modaks..



Heat the oil in a frying pan, and deep fry them till it turns to golden colour.....

Panchakajjaya

This is one of the most important sweet prepared in Ganesh Chaturti festival in Hindu's,specially in Havyaka community.The original method of preparing Panchakajjaya is bit difficult.I am here giving you simple and easy method,which taste the similar taste....Here we go..



Ingredients:
Ground whole gram 1 1/2 cup
Coconut 1 full grated
sesame 4TBSP
cardamom 4
Jaggary 1cup
a pinch of salt
Melted ghee 2-3 tsp

Preparation:
Roast the whole gram and take the skins of,also roast the sesame.Once it is cool add both of them in a blender(which is used to make powders)along with cardamom and make powder(should not make fine powder). Heat thick bottom pan and fry coconut(to remove the moisture from coconut)for about 15mins then add jaggary and mix them well and fry for 10 mins ,once it will become sticky add the powder from the blender & salt and give good mix,fry for about 6-7 mins and turn of the gas.....
Sprinkle melted ghee on top and serve....You can make more quantity and store in a air tight container,,can use up to 2-3 months.