Kohlrabi Rice ( Navil Kosu Rice)

Kohlrabi Rice ( Navil Kosu Rice)

Ingredients:

1. 1 Cup Rice
2. 1 Medium size Kohlrabi (navil kosu) finely chopped (peel the skin off)
3. A small capsicum finely chopped
4. A small bowl peas
5. 3 to 4 green chillies finely chopped
6. Fresh coriander leaves finely chopped
7. Oil 2 tbsp
8. Salt as per taste
9. Mustard Seeds 1/2 tbsp
10. A pinch of turmeric powder and hing

Method :

Cook the rice and keep aside. Take a container on heater add oil. Once the oil is hot add mustard seeds and allow it to crackle. Add green chillies and capsicum and fry it. Add turmeric powder and hing. Add kohlrabi pieces and cook it with closed lid. Add fresh/ frozen peas and cook for few mins. Add salt and add the cooked rice and mix well. Garnish it with fresh coriander  leaves. Serve hot

Lemon Skin Chutney

Lemon Skin Chutney 

Ingredients:

1. Lemon 5
2.  2 Tbsp Red chilli powder
3. Jaggery  50 grams (according to taste)
4. 1/2 Tbsp hing
5. A pinch of fenugreek seeds powder
6. Salt as per taste

Method:

Cut the lemon and take off the juice and seeds. Now cut the lemon skin into small pieces.  Grind this lemon skin pieces along with salt. Also add hing, fenugreek seed powder, red chilli powder, jaggery and grind into paste. Add 2 to 3 tbsp of lemon juice to it and mix well. Store it in a air tight jar. Use it for curd rice or chapati.

Green Chilli Chutney

Green Chilli Chutney

Ingredients:

1. 50 grams Green chillies
2. A bowl of curry leaves
3. 4 Tbsp til powder
4. A Small bowl of grated coconut
5. Salt as per taste
6. 1/2 Bowl tamarind water
7. Jaggery 20 gram
8. 4 Tbsp roasted peanut powder
9. 1 Tbsp fresh coriander leaves
10. 4  Tbsp oil
11. 1/2 Tbsp mustard seedss
12. A pinch of turmeric powder and hing
13. 1 Tbsp Masala powder

Method:

Take a container on heater add 2 tbsp oil and once hot add green chillies and curry leaves. Fry it till the chillies are soft. Turn off heater and allow it to cool and keep aside. Grind it in a mixer in to hard  paste. Take another container on heater add another 2 tbsp of oil. Once hot add mustard seeds and allow it to crackle. Add hing, turmeric powder.Now add tamarind water. Add jaggery, salt , masala powder and grinded chilli paste. Boil it for 5 mins. Now add grated coconut, roasted peanut powder and til powder. Cook for 2 mins. Garnish it with fresh coriander leaves. Serve with chapati or rice.

Even garlic can be used for it.

Masala Powder ( Huli Pudi )

Masala Powder ( Huli Pudi )

Ingredients:

1. 500 grams Coriander seeds (dhaniya)
2. 50 Grams Jeera
3. 50 Grams Fenugreek Seeds
4. 2 Bunch of curry leaves
5. 25 Grams Hing
6. 25 Grams black pepper
7. 250 Grams byadagi red chillies
8. 250 Grams Red chillies
9. 50 Grams Urad dal
10. 50 Grams Chana dal
11. 20 Gram salt

Method:

Take a  container on heater. Add coriander seeds and fry it for 5 mins and take it off. Now fry jeera, fenugreek seeds, curry leaves black pepper together for 5 mins and take it off. Fry both red chillies for 5 mins and take it off. Fry urad dal and chana dal for 5 mins. Now grind all together in a mixer along with salt in to powder. Store it in a air tight jar.

Khajoor Holige (Dates Holige)

Khajoor Holige is prepared during shivaratri. It is very simple and easy and a very tasty Holige.

Khajoor Holige (Dates Holige) 

Ingredients:

For stuffing:

1. Dates 250 grams
2. Cardamom powder 1/2 tbsp

For Dough

1. 1 Cup wheat flour
2. 1/2 Cup all purpose flour( maida)
3. 1 Tbsp fine coarse semolina
4. 2 Tbsp ghee ( clarified butter)
5. A pinch of salt

Method:

For dough

• Take wheat flour , maida, semolina in a bowl add ghee and salt
• Now add water bit by bit and knead it and make a dough similar to chapati dough
• Keep it closed for 15 to 20 mins

For stuffing:

Take off the seeds of dates and grind it in to paste in a mixer. Add cardamom powder to it and make a  small ball to a size of a lemon.

How to proceed

• Take a small dough ball and make a circle of 4 cm diameter
• Place the  stuffing in the center and close the sides
• Now make the circle of 6 to 8 cms diameter with rolling pin and wheat flour for dusting
• Roast it up on a tava both sides
• Serve with the ghee on it

Masala Powder ( Saarina Powder)

Masala Powder ( Saarina Powder)

Ingredients:

1. 500 grams Coriander seeds (dhaniya)
2. 50 Grams Jeera
3. 50 Grams Fenugreek Seeds
4. 2 Bunch of curry leaves
5. 25 Grams Hing
6. 25 Grams black pepper
7. 250 Grams byadagi red chillies
8. 250 Grams Red chillies
9. 20 Gram salt

Method:

Take a  container on heater. Add coriander seeds and fry it for 5 mins and take it off. Now fry jeera, fenugreek seeds, curry leaves black pepper together for 5 mins and take it off. Fry both red chillies for 5 mins and take it off. Now grind all together in a mixer along with salt in to powder. Store it in a air tight jar.

Gobi Peas Curry

Gobi Peas Curry

Ingredients:

1. A medium size Gobi cut into small florets
2. 2 Medium size tomato cut into pieces
3. 1 Small cup fresh/frozen peas
4. 1 small cup grated coconut
5. 2 Tbsp oil
6. 1/2 Tbsp turmeric and mustard seeds
7. 1 tbsp red chilli powder
8. 1 Tbsp Masala Powder (preferred huli masala powder)
9. Salt as per taste
10. A small piece of jaggery
11. Fresh coriander leaves finely chopped

Method:

Take tomato pieces, grated coconut, coriander leaves and red chilli powder and masala powder in a jar and grind in to paste and keep aside. Now take a container on heater add oil and once hot add mustard seeds and allow it to crackle. Now add turmeric powder and Gobi florets  and fry it in oil for few mins. Add the grinded paste, peas, salt, jaggery and little water and allow it to cook till the Gobi’s are  soft and gravy is thick. Garnish it with fresh coriander leaves. Serve hot.

Paddu

Paddu is a South Indian common  breakfast dish. We use the same dosa batter to prepare it. We add onion and coriander leaves to the batter and make paddu in a paddu tava. Now a days the non stick tava is used and the paddu comes out very well. It is eaten with coconut chutney.

Paddu

Ingredients:

1 Cup urad dal
4 Cup Dosa rice
1 Cup Poha or puffed rice
2 Tbsp fenugreek seeds
Salt as per taste
Fresh Coriander leaves
1 Medium size onion finely chopped
Oil as required
Method:

Soak the rice and urad dal in water for 6 to 8 hours. While grinding it use the  fenugreek seeds, poha or puffed rice and grind it to  a soft batter. Keep it closed for 4 to 5 hours.

Now take the required amount of batter add salt and also add coriander leaves and chopped onion and mix well. Apply oil to the paddu tava and keep on the heater and allow it to get heated. Once the tava is hot  pour the batter in the holes of tava and add few drops of oil and close a lid and keep low flame. After 2 to 3 mins if the lower portion are cooked then turn it over and cook the other side. Now take it out and serve with chutney. Repeat the same process for the rest.

Ragi Dosa

Ragi Dosa is one of the healthiest breakfast dish. This dosa is made from ragi flour and urad dal. It is crispy and tasty dosa. It tastes good with coconut chutney.

Ragi Dosa

Ingredients:

1. 1/2 Cup urad dal
2. 2 Cups ragi flour
3. 2 Tbsp fenugreek seeds
4. Oil for dosa
5. salt as per taste

Method:

Soak urad dal and fenugreek seeds for 5 to 6 hours in water. Grind the urad dal and fenugreek seeds in a mixer in to soft batter. Mix ragi flour in water till it makes soft batter.Mix this ragi batter with urad dal batter and keep for 4 to 5 hours closed.

Take a dosa tava on heater and apply oil to it and heat it. Once the tava is hot pour the batter and make  circular shape till the edge so that it is very thin. Apply 1 tbsp of oil everywhere on the dosa. Once the dosa is cooked take it off and serve hot with coconut chutney. Repeat same process for the rest.

Kaju Mutter

Kaju mutter is a north Indian special vegetable dish. It is a combination of kaju(cashew nuts) and peas cooked in a tomato and onion gravy. Most delicious vegetable dish must try it!!!!!!!!

Kaju Mutter

Ingredients:

1. 100 grams cashew nuts
2. 1 cup frozen / fresh peas
3. 4 Medium onions sliced
4. 4 tomatoes finely chopped
5. 3 to 4 garlic cloves finely chopped
6. 1 inch ginger finely cut
7. 1 Tbsp red chilli powder
8. 1 tbsp garam masala
9. Salt as per taste
10. 1Tbsp oil
11. 2 Tbsp ghee
12. 2 Tbsp fresh cream

Method:

Take a pan on heater add oil once hot add garlic, ginger and fry it. Now add onion and fry till golden brown. Add half of the tomatoes and fry till they are soft. Allow this to cool. Now grind this in a mixer to paste. while grinding it add red chilli powder. Keep this aside.

Take another container add ghee, once hot add cashew nuts and fry till golden brown. Now add remaining half tomatoes and fry it for 2 to 3 mins.Now add the onion paste and little water to it.Add salt, garam masala and cook till the gravy thickens. Add fresh cream to it and serve hot.

Bisi Uppinakayi (Raw Mango)

Bisi Uppinakayi (Raw Mango)

Ingredients:

1. 2 Medium size raw mangoes cut in to small pieces
2. 2 tbsp red chilli powder
3. 1/2 Tbsp Mustard seed powder and mustard seeds
4. 1/4 Tbsp fenugreek seed powder
5. 1/4 tbsp hing
6. A pinch of turmeric powder
7. Salt as per taste
8. Jaggery as required
9. 1 Tbsp oil

Method:

Take a container on heater add oil and once hot add mustard seeds and allow it to crackle. Add turmeric powder and hing. Now add pieces of raw mangoes and fry it for 2 mins. Add 1 cup of water and then the ingredients like salt, red chilli powder, fenugreek seed powder, mustard seed powder, jaggery and cook it till the mangoes are soft and gravy is bit thick. Use it like a pickle. Tastes good with rice.

Aloo Mutter

Today I tried out a vegetable which was well suited for dosa.. It  was a simple aloo curry that will suit dosa as well chapati. Just added fresh peas to it. Bit spicy but very tasty. Try this out!!!!!!!!!!!!!!!!!

Aloo Mutter

Ingredients:

2 Medium size potatoes peeled and cut in to small pieces
2 Medium size onion finely  sliced
2 to 4 garlic cloves
1 Inch ginger
2 Medium size tomatoes finely chopped
1 and half Tbsp red chilli powder
1 tbsp garam masala
2 tbsp oil
Salt as per taste
1/2 tbsp mustard seeds and turmeric powder
Fresh coriander leaves finely chopped
1 Small cup fresh peas / frozen peas
Method:

Take a container on heater add a tbsp of oil once hot add garlic and ginger and fry it. Now add chopped onion and fry till golden brown.

Add half of the tomatoes and fry it for 2 mins. Allow this to cool. Once cool grind this onion along with red chilli powder, garam masala and coriander leaves in a jar and grind it in to paste.Keep aside.

Take another container on heater add 1 tbsp of oil and once hot add mustard seeds allow it to crackle. Add half of the tomatoes and fry it. Add potatoes and fry it in the oil. Now add 1 cup of water and close the lid till the potatoes are cooked well. In between stir the potatoes and check it out if boiled. Once it is boiled add the onion paste and peas to it and mix well. Add salt and cook well till the gravy thickens.

Serve with dosa or chapati.

Onion Dosa

Onion Dosa is a South Indian special Breakfast dish. It is one of the simplest and easy breakfast dish. It tastes good with chutney or aloo gravy curry .

Onion Dosa

Ingredients:

1/2 Cup Urad Dal
2 Cup Rice
1/2 Cup poha
1 Medium size onion (for one dosa)
Fresh coriander leaves chopped
Grated carrot (optional)
Salt as per taste
Oil as required.
Method:

Soak the urad dal and rice in water for 5 to 6 hours. Grind this in to soft batter. While grinding add poha to it. Keep the batter closed lid for 5 to 6  hours.

Take a dosa tava on heater. Apply oil to it and heat it. Add salt to the batter. Now take the batter in a bowl mix half of the onion in the batter and spread it on the dosa tava. Make it a circular shape and then spread the remaining onion pieces over it. Even grated carrot and fresh coriander can be garnished over it along with onion. Apply 2 tbsp of oil and close a lid over it. After few secs take off the lid and turn the dosa and make the other side to be cooked. Keep  medium flame . The onion should be cooked well. Take it off and repeat the same process for the rest. Serve with coconut chutney or aloo curry.

Bread Bonda

Bread Bonda is one of the south Indian snacks. Here the breads are stuffed with the dry aloo curry and deep fried in the oil. But this time I tried it out in a different way. We are all very health conscious and eating fried things with too much of oil is not good. So just try this bread bonda with very less oil.

Bread Bonda

Ingredients:

For stuffing:

3 to 4 Medium size potatoes
1 Medium size onion finely chopped
2 Green chillies finely chopped
Fresh coriander leaves
1 Tbsp lemon juice
Salt as per taste
Oil 2 tbsp
1/4 Tbsp Mustard seeds and turmeric powder
1/4 Tbsp Sugar
For Bonda:

Bread slice 1/2 pound
Oil as required
Method:

Stuffing:

Boil the potatoes and peel of the skin and keep aside. Now take a pan on heater add oil once hot add mustard seeds. Allow it to crackle.Add turmeric powder and add green chillies and fry it.Add onions and fry it till golden brown. Now add salt and bit sugar and mix it well. Mash the potatoes and mix it well. Also add lemon juice mix well and garnish it with fresh coriander leaves.

How to proceed:

Take a bread slice take off the edges. Sprinkle water to it and make it bit wet. Now take the stuffing and make a small ball of lemon size and keep it in the centre and fold the edges and make a circular shape. Repeat the same process for the rest of the slices.

Now take a Paddu Tava ( non stick) on heater add oil to it and heat it. Once the tava is hot keep medium flame and keep the stuffed breads in the holes and drop a tbsp of oil to every stuffed breads. Turn them over and cook the other side and also the sides of it till they are golden brown. Serve hot with tomato sauce. This bread bondas are really made  with less oil.

Spinach Broccoli Pasta

Spinach broccoli pasta is the pasta prepared with spinach and broccoli and lot of cheese over it. For the first time I tried it out and it came out very well. Very colourful and easy and kids like them most. Try it!!!!!!!!!!!

Spinach Broccoli Pasta

Ingredients:

1. 50 grams Pasta
2. 1 Medium size broccoli cut into small florets
3. 1 Cup spinach leaves cleaned and finely chopped
4. 1 small size red  bell pepper cut into long strips
5. 1 Small size yellow pepper cut in to long strips
6. 3 to 4 garlic cloves finely chopped
7. 2 tbsp chilli sauce ( as required)
8. 1/4 Tbsp pepper powder (as required)
9. Salt as per taste
10. Olive oil 5 tbsp
11. 1 small cup Cheese (Mozilla cheese) grated

Method:

Boil the pasta in the water. Add bit salt and  a tbsp of olive  oil. Boil till it is soft. Just before taking off add broccoli florets and boil for 2 mins. Now drain all the water and keep this aside.

Take a container on heater. Add olive oil and once hot add garlic cloves. Fry it. Now add spinach and fry it. Add both the peppers and fry it. Close the lid for few mins till the peppers are cooked well. Now add chilli sauce, salt , and pepper powder and mix well and add cooked pasta and broccoli and half of the cheese to it. Cook it for 2 mins with closed lid. Serve hot with cheese garnished on it.

Capsicum-Mushroom- Paneer Masala

Capsicum-Mushroom- Paneer Masala

Ingredients:

1. 1 Small Capsicum cut into small cubes
2. 5 to 6 Mushroom cleaned and sliced finely
3. 200 Gram Paneer cut in to small cubes
4. 1 Tbsp red chilli powder
5. 1/2 tbsp jeera and coriander powder
6. 1/2 Tbsp garam masala
7. 2 to 3 garlic cloves finely chopped
8. 1 inch ginger finely chopped
9. 3 medium size tomatoes finely cut
10. 2 Medium size onions sliced
11.  2 Tbsp oil
12. Salt as per taste
13. 1/2 Tbsp mustard seeds
14. A pinch of turmeric powder
15. Fresh coriander leaves chopped
16. Fresh cream 2 Tbsp

Method:

Take a pan on heater add oil. Once hot add garlic and fry it. Add onion and ginger and fry till onion is golden brown.Add tomatoes and fry it till they are soft. Add red chilli power and mix well. Allow this to cool. Once it is cooled grind this in to paste and keep aside.

Now take a container on heater. Add a Tbsp of oil. Once hot add mustard seeds, allow it to crackle. Add turmeric  powder. Now add capsicum and fry it for 2 mins. Add  mushroom and paneer fry it for 2 mins. Add the grinded paste and 1 cup water to it. Add salt, jeera and coriander powder, garam masala and cook till the capsicum is cooked well and gravy is bit thick. Add fresh cream and garnish it with fresh coriander leaves. Serve it hot  with chapati or naan.

Carrot Raita

Carrot Raita is one of the summer side dish. It is healthy , quick and easy dish to prepare.

Carrot Raita

Ingredients:

1. Carrot   medium size grated
2. 1 Cup plain yoghurt.
3. Salt as per taste
4. 1/4 Tbsp chat masala
5. Fresh Coriander to garnish

Method:

Take grated carrot in a bowl. Add yoghurt to it. Along with that also add salt and chat masala. Mix well. Garnish it with coriander leaves. Serve cold with chapati or any rice items.

Kohlrabi Raita

One more raita that is good to eat during summer is kohlrabi raita. Simple and quick try it.

Kohlrabi Raita

Ingredients:

1. Kohlrabi (navil kosu)   medium size grated
2. 1 Cup plain yoghurt.
3. Salt as per taste
4. 1/4 Tbsp chat masala
5. Fresh Coriander to garnish

Method:

Take grated kohlrabi in a bowl. Add yoghurt to it. Along with that also add salt and chat masala. Mix well. Garnish it with coriander leaves. Serve cold with chapati or any rice items.

Broccoli -Corn-Pepper Salad

Broccoli -Corn-Pepper Salad

Ingredients:

1. 1 Cup broccoli florets
2. 1 Cup  Sweet corn kernels
3. 1 Cup  Red and yellow bell pepper finely chopped
4. 1 Tbsp lemon juice
5. Salt as per taste

Method:

Take water in a container and keep it for boiling. Once the water starts boiling add broccoli florets to it and boil for 5 mins. Now drain all the water and allow it to cool.

Now take a bowl add corn, both the peppers and broccoli to it. Add salt and lemon juice and mix well. Salad is ready!!!!!!!!!

Methi Leaves Chitranna

Methi Leaves Chitranna

Ingredients:

1.  1 Cup rice
2. 1 Cup methi leaves finely chopped
3. 2 Green chillies finely chopped
4. 1 Small Capsicum cut in to small pieces
5. 1 Small cup peas (optional)
6. Few curry leaves
7. 1/2 Tbsp mustard seeds and turmeric powder
8. Oil 2 Tbsp
9. Salt as per taste
10. 1/2 Tbsp of sugar
11. A pinch of hing
12. 2 to 3 tbsp of grated coconut
13. 1 Inch ginger finely chopped

Method:

Cook rice and keep aside. We can even do this if there is any left over rice.

Grind the grated coconut, ginger and keep aside.

Take  a container on heater add oil and once hot add mustard seeds. Add curry leaves  turmeric powder and hing and stir it.Add green chillies and capsicum and fry it.Even we can add peas to it. Now add the grated coconut and fry it for  few mins. Add the methi leaves and fry till it is cooked well. Add salt and sugar stir it. Add the cooked rice and mix it well.

Bhel Puri

Bhel Puri is a famous road side snacks. It is a very tasty snacks and very easy to prepare. It is a combination of puffed rice, sev and few vegetables.

Bhel Puri

Ingredients:

How to make masala puffed rice:

1. 250 grams puffed rice
2. 3 tbsp of oil
3. 1/2 Tbsp mustard seeds and turmeric powder
4. 2 green chillies finely chopped   / or 1 tbsp red chilli powder
5. 1 Tbsp menthi hittu (optional)
6. Salt as  per taste
7. 1 Tbsp sugar
8. 1 Small cup peanuts

For bhel puri:

1. 2 Medium size onions finely cut
2. 2 Medium size tomatoes finely chopped
3. Fresh coriander to garnish
4. 1 Cup Sev to garnish
5. Masala Tamarind water as required
6. 1 Tbsp Jeera and coriander powder

How to make masala tamarind water:

1. 2 Inch size tamarind
2. Jaggery small pieces
3. 1 Tbsp red chilli powder
4. 1 Cup water
5. Salt as per taste

Method:

How to make masala puffed rice:

Take a container on heater. Add oil. Once hot add mustard  seeds and allow it to crackle. Now add turmeric powder and peanuts and fry till the peanut  colour turns brown. Add green chillies and fry it. Turn of the heater. Add salt, sugar and menthi hittu and mix well. Once it is cold mix the puffed rice.

How to make masala tamarind water:

Take tamarind in a bowl. Add water, salt, red chilli powder and jaggery and mix well till the jaggery dissolves.

How to proceed:

Take a masala puffed rice in a container. Add chopped onion, tomatoes, sev,  tamarind water( around 4 to 5 tbsp), jeera and coriander powder. Mix  well. Garnish it with fresh coriander leaves. Bhel Puri is ready.

Ram Navami Special (Laddu)

Ram navami the festival celebrating the birth of Lord Rama. The major sweet prepared on that day is ramana prasada that is the sweet laddu made out of wheat flour. It is easy to prepare .

Ram Navami Special (Laddu)

Ingredients:

1. 1 Cup wheat flour
2. 3/4 Cup ghee
3. 4 to 5 cashew nuts cut into small pieces
4. 4 to 5 almonds cut into small pieces
5. Few  raisins
6. 1/2 Cup grated jaggery
7. 1/2 Tbsp cardamom powder

Method:

Take a container on heater. Add 2 tbsp of ghee to it. Once the ghee is warm add cashew nuts and almonds and fry till it is golden brown. Now keep this fried nuts aside. Now add the remaining ghee to the container . Once it is warm add the wheat flour and fry it till we get a nice aroma. Now add the jaggery and fry it for few mins. Add the fried nuts and raisins and cardamom powder. Mix well. When hot try it make laddu's out of it to a size of lemon. If the consistency is not suitable for making laddu then add few spoons of ghee and bit milk drops and make the laddu's.

Kadale Bele Payasam (Chana Dal payasam)

Kadale  Bele payasam is one of the sweet dish that comes from Karnataka Cuisine.It is prepared during the festivals. Easy and quick sweet that one can prepare. It a combination of chana dal and jaggery cooked with lot of dry fruits.

Kadale Bele Payasam (Chana Dal payasam)

Ingredients:

1. 1 Cup chana dal (kadale bele)
2. 1 Cup jaggery grated
3. 1 Tbsp cardamom powder
4. 5 to 6  cashew nuts cut into pieces
5. 5 to 6 almonds cut in to pieces
6. Few raisins
7. 1/2 cup milk
8. 2 to 3 Tbsp of ghee
9. 1 cup grated dry coconut
10. 2 tbsp khus khus

Method:

Cook chana dal in a pressure cooker with 4 whistle. (chana dal: water 1:1).

Take a container on heater add a tbsp of ghee to it. Once hot fry the cashew nuts and almonds in it till the cashew nut colour turns to golden brown. Add the cooked chana dal and jaggery . Once the jaggery melts allow this to cook till the payasam becomes bit thick. Add cardamon powder, raisins, dry coconut, khus khus and milk. Add 2 more spoons of ghee over it mix well and turn off the heater. Serve hot.

Raajgiri Leaves Rice

Today i was thinking what dish  should be prepared for the lunch. Just checked out my fridge and found this leafy vegetable and thought of trying rice dish out of this. It was just awesome and yummy rice dish.

Raajgiri Leaves Rice

Ingredients:

1. 1 Cup rice
2. 1 Cup raajgiri leaves (red colour) cleaned and finely chopped
3. 1 Tbsp red chilli powder
4. 1 medium size onion finely chopped
5. 2 to 3 garlic cloves finely chopped
6. 1/2 Tbsp garam masala
7. salt as per taste
8. oil 2 to 3 tbsp
9. 1/2 tbsp mustard seeds and turmeric powder

Method:

Cook the rice and keep aside. Now take a pan on heater add oil once hot add mustard seeds . Allow it to crackle. Add garlic and fry it. Add turmeric powder. Now put the chopped onion and fry till golden brown. Add the chopped raajgiri leaves and cook it. Add salt, red chilli powder, garam masala and stir well. Add the cooked rice and mix it well. Serve hot.

Mango shikarni

The most popular fruit during the Indian summer is the mangoes. Everyone's favourite fruit. And shikarni is all the ways from Karnataka cuisine. We make shikarni out of different fruits and  the mango shikarni is one among them. It is usually eaten with chapati or puri. And sometimes people from north karnataka make a popular combination of mango shikarni with pooran (hoorana) holige. Mango shikarni is a juicy mango pulp accompanied with sugar/ jaggery.

Mango shikarni

Ingredients:

1. 4 Mangoes (alfanso/badam)
2. 2 Tbsp of jaggery ( as required)/ sugar (as required)
3. A pinch of salt
4. 1/4 cup milk

Method:

Clean the mangoes and wipe it up with dry cloth. Now with the hands try to soften the mango by pressing it all around so that it will be helpful to squeeze the juice out of it. Once they are soft squeeze the juice out of it. Now take milk in a bowl and add jaggery to it. Allow it to dissolve. Once it is dissolved add this to mango pulp. Also add salt and mix well. Serve with chapati or puri.

Amrakhand (Mango Shrikhand)

Amrakhand is nothing but Aam(mangoes) and shrikhand. Amrakhand (Mango Shrikhand) is a Indian sweet/dessert dish made from strained curd (yogurt) and mango pulp. This sweet dish is from  Maharashtrian and Gujarati cuisine. It is one of the simplest and easy dish. This is best suited with Poori. The curd can be prepared at home or we can use ready yogurt. The dry fruits  added to it makes a delicious taste.  . The amrakhand shown here  is prepared from home made curd. It can be prepared during festivals. Try it out for "Akshaya tritiya".

Amrakhand (Mango Shrikhand)

 Servings :For 2 people

Ingredients:

1. 1 Litres of Milk
2. 2 to 3 tbsp of curd
3. 3 to 4 tbsp powdered sugar
4. 4 to 5 cashew nuts made into pieces
5. 1 Mango (Alphonso)
6. A tbsp of Cardamom powder

Method:

Boil the milk and allow it to make warm. Once warm add the curd to it and keep it closed with the lid. It takes about 8 to 10 hours to make curd. Preferably night time. Once the curd  is ready take a muslin cloth and pour all the curd in to cloth and tie it tightly and hang  it so that all the water present in the curd will be strained out. It takes around 2 to 3 hours. Now the strained curd or the thick curd what we get is called "chakka".

Take mango and cut it into pieces. Now take only mango pulp from the mango and grind it in a blender.  Now mix the grinded mango pulp to the shrikhand.Mix the powdered sugar to it and just put it in a plate and rub with the hand so that it becomes soft. Also add the cardamom powder and dry fruits like cashew nuts. Keep in refrigerator and its good to eat cold. Serve with poori or chapati or as a dessert.

Amrakhand (Mango Shrikhand)

Soya Chunk Jalfrezi

This time I tried one more new vegetable recipe of soya chunk. Yes it is soya chunk  Jalfrezi.   Soya chunks are made from soy beans and they work well as meat substitutes. Try it out it is really tasty. It can be consumed  with chapati / naan or rice.

Soya Chunk Jalfrezi

Servings: 3 people

Ingredients:

1.   A bowl of soya chunks
2. 2 Medium size onions finely sliced
3. 1 medium size tomato cut into pieces
4. 8 to 10 thinly sliced  pieces of red bell pepper
5. 8 to 10 thinly sliced  pieces of yellow bell pepper
6. 8 to 10 thinly sliced  pieces of  capsicum
7. Few cashew nut pieces
8. 1 Tbsp garlic pieces
9. 1 Tbsp ginger pieces
10. 1 Tbsp red chilli powder
11. 1/2 Tbsp garam masala
12. 2 Tbsp oil
13. Salt as per taste
14. 1/2 Tbsp Mustard seeds and a pinch of turmeric powder

Method:

Take water in a bowl and keep it for boiling. Once the water starts boiling add soya chunks to it and boil for few mins till the chunks are soft. Now drain all the water and keep the chunks aside.Take a pan on heater add oil and once hot add garlic and ginger and fry it. Now add half of the onion sliced and fry it till golden brown. Also add tomato and cashew nuts and fry till the tomato is soft. Allow it to cool. Now grind this in to paste and keep aside.

Take another container on heater add a tbsp of oil. Once hot add mustard seeds.Allow it to crackle. Add  half of the sliced onion and fry till golden brown. Add turmeric powder. Now add all the capsicum and cook it for 5 mins. Add soya chunks and cook it for 5 mins. Now add the onion paste mix well and also add red chilli powder, garam masala and salt and little water and mix well and cook it on low flame for 5 mins. Even we can add fresh cream to it. Serve hot with chapati or naan or rice.

Carrot Payasam( carrot kheer)

Carrot payasam(carrot kheer) is one more dessert that one can add to their list during functions or during festivals.  Carrot Payasam is similar to kheer. It tastes good and also very colorful. Try it out.

Carrot Kheer

Ingredients:

1. 3 small carrots grated
2. 1 liter milk
3. 1 small cup sugar ( as required)
4. 4 to 5 cashew nuts  cut into pieces
5. 4 to 5 almonds cut into pieces
6. 2 cardamom crushed
7. 2    Tbsp ghee

Method:

Keep milk for boiling. Boil it till the milk is thickened or reduced to half . On the other side take a container on heater add ghee to it. Once the ghee melts add the dry fruits like cashew nuts almond and fry till they are golden brown.

Add grated carrot to it and fry it for 5 mins till we get nice aroma. Add 1 cup milk and cook the carrot on low flame.

Once the carrot is cooked well add the remaining milk to it and keep boiling. Add sugar and cardamom powder and mix well.

Serve hot/ cold it tastes well.

Rajma Dal

Today I tried out Rajma Dal which was very tasty. As we all know that  Consumption of kidney beans gives you a healthy heart. They are also rich in iron , protein and fibre. So eat healthy and be healthy. Try rajma dal !!!!!!!!!!!!!!!!!

Rajma Dal

Ingredients:

1. 1 Cup Toor dal
2. 1 Cup rajma
3. 1 Medium size onion finely chopped
4. 3 to 4 green chillies finely chopped
5. 2 to 3 garlic cloves finely chopped
6. 1 medium size tomato finely chopped
7. 1 Inch ginger finely chopped
8. A pinch of hing and amchur powder
9. 1/2 Tbsp turmeric powder and mustard seeds
10. Fresh curry leaves and coriander leaves chopped
11. 2 Tbsp oil
12. Salt as per taste
13. A very small piece of jaggery (optional)

Method:

Soak rajma over night in water. Drain the water and cook it along with toor dal in a pressure cooker with 3 whistles.

Take a container on heater. Add oil and once the oil is hot add mustard seeds. Allow it to crackle. Now add garlic and ginger and fry till golden brown. Add turmeric powder, hing and curry leaves and fry it. Add green chillies and onion and fry till onion turns golden brown. Add tomatoes and cook till they are soft. Now add the cooked dal and rajma to it. Add bit of water. Add salt and jaggery and amchur powder. Cook till the dal thickens. Garnish it with fresh coriander leaves. Serve it with Rice or chapati.