Bhutta Kees/ Makai Chhind

 This is one of the recipes from my Indore days .. I had made just once long back but loved the recipe very much... thanks to my neighbors daughter Divya I got to learn many recipes in initial married days.... My Gujarathi friend who knows that I enjoy making traditional recipes suggested me to try this... Luckily got hold of Bhutta too in fact bhuttas here are hybridised nothing like the taste of desi Makai.. (maize) n sweet corn are way too soft that while grating most of it will leave milk so try with desi makai n enjoy... The trick here is to balance the salt sour and sweet taste... Some people use milk to cook this but I dont on learning milk and lemon or any sour fruit are virudh ahara...  iI have suggested few variations that you can try...

Fresh Desi Maize 3

onion 1 big 

Green chillies 3 to 4

ginger garlic paste 1tsp

peanut 2 tbsp (optional)

dessicated coconut  1 tbsp

salt as per taste

 jaggery as per taste

Tadka items  mustard, Cumi,n  fennel (saunf)  curry leaves dry red chillies(optional) 

coriander leaves for garnish

Peel off the cover n the silk ....You can reserve silk and make tea with it by boiling in water sieve and drink on empty stomache .. It is said to be very good kidney cleanser but note silk should not be ingested ....

Grate the Maize and add 1 tsp oil and roast till the color changes keep aside 

Add 2tbsp oil prepare tadka with tadka items... add peanut and ginger garlic paste stir andd finely chopped onion. once it turns translucent add roasted maize stir well add salt jaggery and  about 2 cups water (I got 1 cup grating) let it cook well once the maize is cooked switch off  add coriander leaves lemon juice stir well cover n let it sit for 5 mins if u r adding dessicated coconut add now u can even use fresh coconut...

Serve hot... 

Note

This can be eaten as upma or as side dish for rotis oru can even use this as paratha filling n make parathas 

You can make milk version but dont add souring agents

TYou can use buttermilk to cook n not add lemon

you can cook this using any nut milks and add lemon juice der are lot of variations you can try...

This is very good for rainy and winter season as the cold  weather commences but dont have it at the start of rainy season as this increases body heat....

Guava Murabba

Of late my interest in making murabbas has increased on successfully making Papaya murabba... 

Thanks to this lock down year it so happened that a guava seller came near our house since we were going out only when it is absolutely necessary ... it was really very good opportunity to buy hence bought but the seller asked us to buy the last one kg , seeing his tired looks felt like  buying as guava were fresh so thought can keep for a week or more n have them daily ... as it is best for gas problem and also for diabetes... one third day i saw one fruit stater rotting it was den that i decided why not make murabba... For hubby's sake I always make jaggery based sweets... so i searched net and found recipes but not much with jaggery so thought why not substitute sugar for jaggery n try the jelly recipe and rename it murabba.. now now that's how I guess new murabbas are coming .... I have used white Guava but you can use red one too in one recipe i searched they suggested can add 1 small beetroot to get nice colorful murabba ....but i dint add as often I dont care much for  color etc that's why u dont get to see pics ... as long as the flavour is good and tummy khush what matters...

Guava 4 fully ripe 

Guava 2 half ripe or unripe

Jaggery method

Cinnamon powder 1/4th tsp

Cardamom powder 1/4th tsp

water

 Select blemish free fruits,  wash Guavas and chop them into 8 pieces add this to pressure pan pls use steel one ....add water sufficient to submerge the fruits and cook for 1 whistle ...once pressure is down squeeze or mash with potato masher and sieve to remove seeds ... pls dont grind in mixie or blender as we need to remove seeds... i just squeeze them like we do tamarind and then sieve in metal strainer by rubbing it may take bit of time but worth it this also ensures the pulp is smooth thereby reduces need to make juice n mixie...

Measure the juice and add about three fourth the juice quantity jaggery if you like more sweeter can add more  jaggery...let it sit for an hour or two so that jaggery melts completely.. My jaggery was very good with no residue or dirt so i added this directly to juice.. If your jaggery is not that clean I suggest you mix with water n let it sit till jaggery dissolves then sieve and use since you have added water it may take longer to cook ...so take care how much water you add..

Once jaggery is almost dissolved cook on low flame stirring in between till the mixture starts leaving sides of pan or you can plate test by adding a big drop on plate and holding it vertical if it starts to flow down it means you need top cook more once the drop doesn't move means its ready....

\take a sterilized glass or ceramic bottle place this on a wooden piece so that the bottle doesn't break as we add hot murabba into it...i even put the wooden stirrer that i use for stirring the contents and let the mixture fall first on stirrer then into bottle .... once the mixture cools close the lid and enjoy ... if you take care not to let water or moisture enter I am sure you need not refrigerate .. I dont refrigerate my murabbas as sufficient jaggery and  spices ensure the murabba stays good..

Schezwan sauce 2

   Its been days since I updated my blog... I have been bit slow in updating for inevitable reasons.. Today i am going to update second version of Schezwan sauce and it came out so yummy that I wanted to blog .. the source of this recipe is this wonderful blog.. 

As usual I have made few changes to the recipe like I have omitted vinegar instead used lemon juice I have used local red chilly than byadagi chillies as in my house we like a bit spicy taste...and am planning to try mix of local n bydagi chillies the next time I try this recipe... I have avoided soya sauce too as my hubby doesnt like the flavor of soya sauce.. I dint have coriander leaves so i have not used them but reference i have added them in the recipe ingredients.. replaced sugar with jaggery... I have used sesame oil as now a days i use sesame oil to thokku n kind of chutneys that ask for more oil..

    

Ingredients:

10-15 medium sized Garlic pods, peeled

Fistful of  Red chillies

3 tbsp. finely chopped Garlic

1 tbsp. finely chopped Ginger

10 sprigs Coriander leaves with stalk

2 large Tomatoes, roughly chopped

1 tbsp. Tomato Sauce(optional)

1/2 lemon

1/2 tsp jaggery

1/2 tsp  Pepper powder

Salt to taste

2-3 tbsp. Oil

Method:

• Remove the stems of red chillies and soak them in warm water for half an hour. 
• Grind the soaked red chillies with garlic pods and ginger to a fine paste.
• Grind chopped tomatoes to a smooth puree.
• Heat oil in a pan and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped coriander leaves n stalk and sauté for a minute..
• Add pureed tomatoes and salt  let it simmer for a while and then add ground red chili- garlic paste and tomato sauce(if you are using) and fry until oil starts to  leave in the edges..
• If you find the sauce thick you can dilute it with some water... but i make them thick so that I can preserve it for 2 or 3 days without keeping it in fridge..as IU find keeping in fridge reduces the natural flavour of sauce..

Kharada Kuchid kadabu

   Kuchid Kadabu is known as kozhakottai in  tamil and as modak in north India ... The sweet variety is more popular as nothing can beat its taste plus the healthy option of steaming instead of deep frying... In north Karnataka too many used to prepare delicacies that dont demand deep frying because after the infamous Dougi bara ( Horrible drought which is said to be lasted for 5 years sending Bijapur district parched with skeletons of animals lying around and people going mad with thirst and hunger I hear from my husband who was a small boy then to feed themselves my late Mil used to make rotis with dried mango kernel powder and whatever that was edible just hearing it sends chill in my spine....) So it is said the people are wary of making lavish food and depend on simple food that wont cost much and wont use lots of resources like fire and water...

I had never tried this version,  I got this recipe from my friend.... I normally  used to make with momo filling ingredients,a medley of vegetables stir fried in a spoon of oil... So I tried this ..

Ingredients:
Covering:
    Riceflour - 1 cup
    Water - 2 cups
     Turmeric - a pinch (this is optional , I dint use but to make the dish attractive to kids one can add)
     Salt
     oil- few drops

Filling
    Moong dal -1/2 cup soaked and steamed
    Fresh/frozen Coconut - 1/4 cup grated
    Green chillies - 2 (Laungi mirchya)
     Ginger 1/2 tsp grated
   hing a pinch
    Coriander leaves - 2 tsp finely chopped
     Oil 1 tsp
     Mustard cumin - 1tsp
    Salt

Method:
     Boil water with salt and oil
     Add rice flour stir well
     switch off stove
   when cool with wet hand knead it
Filling
    Heat oil and temper with mustard cumin
    add hing ginger and green chillies
    stir and add steamed moong and salt saute for a minute
    finally add grated coconut and coriander leaves saute for a minute
     Allow it to cool
   Now with wet hand make a lemon sized ball with the dough and make a well fill with the filling
   cover and shape as per your liking I made balls and steam for 10 minutes

serve hot with side dish of your choice and a bit of ghee

Note:
1. These are the Side dishes I usually use:
     Coconut chutney
     Any thokku
     Sambar
     Red chutney (Kempu khara)
If you have any other side dish idea please do share

2. My friend say it usually made with udad dal instead of moongdal I dont like the taste of cooked udad dal and also to my weak digestion moong dal suits fine ... Hence I made with moong dal

Schezwan Sauce- My style

 Momo need to have schezwan sauce   I searched for the recipe many had soya sauce , vinegar I dont use both and then finally I made up this my own schezwan sauce recipe taking few ideas from the recipes I went thru... I added jaggery for I always replace sugar with the healthier option of jaggery... I cant imagine a sauce or chutney without my favourite spice cumin seeds

Ingredients

Red chillies (I used local hot ones) 25 no
Garlic 20-30 flakes chopped finely
Ginger 1 tablespoon finely grated
onion - 1 small
tomato - 1 small (pureed)
jaggery- 1/4 tsp (I dont like sweetish taste you can add more)
maida- 1/2 tsp (optional)
salt
oil - 2tsp
Cumin seeds1/4 tsp

First soak red chillies in hot water for 15 minutes and grind them to fine paste using little water
heat oil add cumin seed if using
add garlic n ginger saute a min
add onion saute till transparent
add red chilly paste and saute for 2 minutes
add tomato pure salt and jaggery saute for 2 minutes
finally mix maida in water into paste and then add to the boiling sauce
stir well switch off stove

Have with momos or for whatever recipe you want to

Carrot Beetroot Momos

   A casual chat with friends can inspire us to make new recipes is known fact but to inspire me a lazy gal is indeed a wonder you have to chat with my best friend who knows the trick how to motivate me and am infinitely thankful to her to inspire almost most the articles in this blog no amount of words aint sufficient ... My dear if you are reading this I cant help saying what i want to say... So this chat of her planning to make mom yesterday made me to declare I too will prepare but to my bad luck my back give me a tug reminding nothing doing for the day so had to settle for my humble dinner of roti sabji ... But momos were tantalising me in dreams to that i got up early first thing i did was to grate the veggies so that i wont have the lazy excuse of doing tommorrow... I wanted to make this healthy so I used wheat flour dough for covering...
Here To you my buddy Mira

Covering: Wheat flour , water salt mix all knead to chapathi dough consistency keep it covered for minimum 10 minutes

Filling :
Carrot - 1 small peeled and grated
Beetroot - 1 small peeled and grated
Beans - 5 finely chopped
Green chilly - 1 (I used the super hot lavangi mirchya so one was sufficient)
ginger - 1tsp grated
salt
oil - 1 tsp

coriander leaves to garnish

Method:
  Note you have to keep everything ready as we need to cook on high flame even a seconds distraction can burn the filling

Heat oil in a pan
Add ginger green chillies saute few seconds
add onion saute few till it chnages colour
add beans saute few seconds
add grated beetroot carrots saute till it becomes mildly limp
Add salt stir and switch off flame garnish with coriander leaves
allow it to cool

When cool roll out small pooris and fill it with about a tbsp of filling mixture and shape like modak or ball as per your choice
 and steam it for 10 minutes

have it with spicy hot Schezwan sauce

Simple Tasty rasam

I made this rasam a few days back and it came out so good ... I was feeling so bored with usual fare my tongue was refusing to taste anything mundane then I spotted this thread in IL where a reader shared the recipe... It appealed to me and I tried it with minor modifications to the proportions she shared and it really came out so tasty that I tried making other rasams her way and all the rasama are so good so from IL I am adding tips to if interested can check out the thread here

Firstly I will give the tips as shared in the thread by member topaz

Common mistakes that make rasam taste dud
1) Old rasam powder or using sambar powder instead
2) Use of more tamarind or less tamarind....changing the sourness level
3) Over boiling the rasam.....like keep cooking it on gas even after it has started to give fragrance.
4) Boiling rasam after adding the cooked dal. After adding dal one should only simmer the rasam and not bring to a full boil.
5) Not tempering with ghee.
6) Finally one must add little freshly ground coriander/pepper powder (1tsp) and fresh coriander leaf.

Now armed with gyaan lets see the recipe...
 Ingredients:
         About an inch of tamarind
         1 tomato
         1 red whole chilli
          Ghee 1 tsp
          1/2 tsp red chilli powder (optional)
          A pinch of hing or 2 cloves garlics crushed
           A pinch of turmeric powder
         Curry leaves - 4-5
         Corainder leaves 1 table spoon

 Rasam powder
  Pepper 1/2 tsp
(If you are not adding chiily powder then make it 3/4tsp or as per your taste)
Cumin seed 1 tsp
Coriander seed 1 tsp
Tur dal 1/2 tsp
Fry without oil and powder little coarse

Soak tamarind in warm water
Take 4 cups of water in a vessel add tomato and boil it
When it starts boiling add tamarind boil it tomato skin starts peeling switch off let it cool when cool mash it or simply run it in a mixie...

Heat ghee add  red chilli, curry leaves, rasam powder , asafoetida/garlic chopped and turmeric powder pinch  red chilli powder  stir
when it gives out aroma pour tomato tamarind puree mixed water
 add fresh coriander leaves allow to boil a little for 2 min on low flame then switch off
   This soup is very good for cough cold and sinus problems

Garike Hullina/Doob/ Bermuda grass Tambli

For Summer this is an excellent recipe it is cooling. Keeps eyes cool.


Garike Hullu\Doob\Grass - handful
Fresh Curds 1/2 cup
hasi khara (Green chilli paste)- 1/4tsp
grated coconut -1tsp
to temper rai-jeera garlic curry lvs

Clean the grass and grind with water extract juice seive
 using this juicebeat curds add fresh grated coconut (if you dont have fresh ie you have 2-3 days old kept in fridge then grind coconut pieces with a little warm water and use this).
Temper using the ingredients given add green chillipaste fry for 1 min and switch off stove..when cool add it to grass+curd mix before serving add salt mix well and serve with rice or just drink it as it is..

Kothambri soppina thokku with kokum

Cilantro/Coriander leaves - 2 cups cleaned and chopped
Red Chillies 10 - 12
Cumin seeds - 2tsp
Fenugreek seeds - 1 tsp
Kokum - 8-9 pieces soak in warm water
Salt

Tempering
Oil -2tbsp
Mustard seeds -1 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 sprig

Method:

•      Dry roast red chillies Cumin seeds and fenugreek seeds one by one  and let it cool... 
•      Meanwhile roast the chopped cilantro till it shrivels a bit add kokum pcs roast a bit.. allow it to cool
•     Grind the chillies, Cumin seeds and fenugreek seeds and rock salt ( I use it because its healthier than table salt but you can use table salt)
• When nicle powdered add cilantro and kokum grind 
• Now heat oil prepare tempering add the cilantro paste stir till it lleaves oil .. cool...
• This stays good for 3-4 days but if you want to preserve for more days you need to add oil liberally...

Note:
   Clean kokum thorougly as it may have small stones then soak in water use only kokum pieces... you can use the water in any other dishes

jowar kuchchid kadubu

Ingredients:
Jowar (MIlo/jonna/jwari) flour : 1 cup
Onion : 1 medium sized
garlic - 5-7 flakes chopped
green chillies 3-4 chopped finely
Any green leafy vegetable - 1 cup cleaned and chopped (optional)
Oil 3 tsp
Salt to taste
Tempering
Mustard seeds 1tsp
 cumin seeds  1tsp
curry leaves - sprig

Garnishing: coriander leaves

Boil about a cup of water with salt.. Take out 1/2 cup of it add Jowar flour and whisk vigoursly, if needed add some of the boiled water so that it becomes a dough ... let it cool once cool with wet hands shape it like cylindrical rolls and steam for 10 minutes... Cool it and cut into bite sizes
   Heat oil and temper with tempering ingredients add garlic, green chiiles and onion when it turns transparent add the greens (if using) stir for 2-3 minutes add salt and add the jowar kadubus mix well sprinkle finely chopped coriander leaves.. Serve hot

Note:

1. If you like you can use grated fresh coconut for garnishing..
2. You can add peanuts while tempering it tastes great
3.  you can try with grated carrots instead of greens

Ragi Savoury Kuchhid Kadubu

At my In-Laws place they make only jowar kuchchid kadubu I wanted to try new one so this recipe is born ...

Ingredients:
Ragi (Nachni) flour : 1 cup
Onion : 1 medium sized
garlic - 5-7 flakes chopped
green chillies 3-4 chopped finely
Any green leafy vegetable - 1 cup cleaned and chopped (optional)
Oil 3 tsp
Salt to taste
Tempering
Mustard seeds 1tsp
 cumin seeds  1tsp
curry leaves - sprig

Garnishing: coriander leaves

Boil about a cup of water with salt.. Take out 1/2 cup of it add Ragi flour and whisk vigoursly, if needed add some of the boiled water so that it becomes a dough ... let it cool once cool with wet hands shape it like cylindrical rolls and steam for 10 minutes... Cool it and cut into bite sizes
   Heat oil and temper with tempering ingredients add garlic, green chiiles and onion when it turns transparent add the greens (if using) stir for 2-3 minutes add salt and add the ragi kadubus mix well sprinkle finely chopped coriander leaves.. Serve hot

Note:

1. If you like you can use grated fresh coconut for garnishing..
2. You can add peanuts while tempering it tastes great

   

Mixed Dal Dhokla

I had tried dhokla way back but it dint come soft and fluffy inspite of adding enos fruit salt then one fine day i spotted this tip of getting the batter ready and adding eno to the plate used for steaming and then batter followed by vigourous whisking and immediately steaming... I wanted to try this and I tried it a week back it came out yummy... I couldnt take photo and yesterday too I couldnt take photo anyway I am gonna post this recipe and will upload photo some other time...

Ingredients
Tuvar Dal - 1/2 cup
Moong dal - 1/2 cup
Masoor dal - 1/2 cup
Chanadal - 2 tblsp
Boiled rice - 1 tbsp
Methi dana - 2 tsp
Curd/yoghurt - 1/4 cup
Enos fruit salt - as mentioned in recipe

Red chillies 9-10 or as per your taste
Ginger - 1/2 inch grated
Salt

Tempering
oil - 2tsp
sesame seeds - 1 tsp
Rai-jeera - 1 tsp
curry leaves - 1 sprig

Method

•     Soak Dals , rice , methi dana and red chillies together for 4 to 6 hours (You can use normal rice too if you dont have boiled rice Note : boiled rice does not mean cooked rice but it is a variety of rice)
•  Drain and grind them with curds to thick idly batter consistency during last round of grinding add ginnger and salt ..
• Now keep the steamer ready with water boiling 
• Grease the dhokla plate add 1/4tsp eno in the centre of plate add a drop of water take care not to put more immediately add 3 ladles of batter whisk vigourously so that eno mixes well with the batter immediately put in the steamer and steam for 10 minutes..
• Remove and let it cool a bit then temper with tempering ingrediants por over the ready dhokla cut into pieces and serve with either slit green chillies fried in few drops of oil or green chutney...

Note: Once you mix eno and batter it should be steamed without delay else it will not come spongy...

Sorekay kokum saar

   Of late I have been going thru severe acidity which is the norm at the threshold of every season change... I was feeling like not wanting to eat anything... Then I remembered Nasik aji who pampered me when I was her house tenant... She was a lady who appeared all harsh but was real soft inside... I used to get irked at her... Whenever I happened to go out her shrill voice used to warnme to close gate properly which I always did out of habit so I hated to encounter her but all that changed when my Hubby who used to go on official tour had gone during the very time of seasonal changes and I was in such bad shape vomitting n diarrhea... Aji must have heard my retching as it was calmare with few houses only she came to my house with the helpof walking stick poor lady she had problem walking and then with the stick she knocked on the door I was like who has come to botherme now and thinking like it I decided not to heed but the knock became persistent I went to open the door what do I see Aji standing near the stair and knocking the window she enquired about my health and when I said I am ok she dint leave me till I confessed everything then she told me to go to her house in 15 minutes and she will give me something to eat which will set my tummy right... I was reduced to tears for when we are weak and down kind caring words lifts us like never before... Agfter 15 minutes when I went to her house Aji had made this soft rice( Khimthi as it is called in marathi) and bottle gourd kokum saar.. and asked me to eat it with ghee and take rest and like she said it set my tummy... I remembered her today and it soothed my mind and made this now am feeling better...

Sharing it here...Unfortunately couldnt take picture

Ingredients

Bottle gourd - 1 cup peeled chopped pieces(about 1*1 cm cubes)

Onion - 1 chopped to 1 cm big pcs

Green chillies - 3-4 (mine was mild variety otherwise use 1-2)

Kokum - 4 pieces cleaned and soaked in warm water

turmeric 1/4tsp

jaggery, salt as per taste

oil - 1 tsp

cumin seeds- 1tsp

curry leaves few

water about half litre

Method

Heat oil in a pan and temper with cumin seed and curry leaves

Add onion sautee for a minute when it turns translucent add bottle gourd pieces and saute for a minute... Squeeze kokum and sieve it and add the kokum juice to bottle gourd add turmeric, jaggery and water let it boil for 5-10 minutes till bottle gourgd is cooked add salt stir let it boil for 1 minute and garnish with coriander leaves...

Serve this with hot mashed rice and ghee...

I found another similar recipe with radish check it here..

Healthy Green-gram Methi Tikki

On friday when we were chatting I invited mami to come home as mamaji was at home she accepted ... It all happened in aminute that I dint know what to make i had green gram soaked for making green gram sabzi for dinner then it hit me like flash why not try greengram methi tikki low oil version so the recipe was born...  Sorry the picture is not good as i took it in hurry from my mobile...

Ingresdients:

Green grams -  1 cup

Methi leaves - 1 cup

bread crumbs/ rusk - 1/2 cup

green chillies - 2

ginger - 1/4 inch

garlic 2-3 cloves

Goda masala - 1 tsp

Dhaniya powder - 1tsp

Chilly powder 1 tsp

Amchur powder - 1/2 tsp

Oil 2 tsp

salt as per taste

Method

         Pre soak green gram (saboot moong) for 4- 5 hours and boil it in cooker for 1 whistle, drain and cool

         Wash methi leaves let the excess water drain away and chop it finely...

         First powder the bread crumbs/rusk which ever you are using keep aside..

         Grind green chillies, ginger, garlic and then add the cooked drain grams grind to fine paste and take it in a bowl ..

         Mix powdered breadcrumbs/rusks and green gram paste, 1tsp oil and all the other ingredients.. and make small tikkis

         Line the tandoor tray with aluminium foil and drizzle with oil insert into tandoor

         Pre heat electric tandoor for 2 minutes and take out the tray and place the tikkis and put in oven

         Let it bake for 3 minutes until nicely brown switch off the oven let the tray remain for 2 more minutes..

         Take it out and serve hot with tomato sauce..

Note:

       If you dont have tandoor or oven you can shallow fry it like dosa or deep fry it...

       Many variations can be tried with grated carrot and other vegetables and greens...





Menthe Chutney - Methi Chutney

Today I was lazily browsing net for some inspiring recipes to make... What better way to while away time other than looking something yum yum... I typed in monsoon recipes on google it took me to this one wonderful blog called monsoon spice recipe Ponmmogranate tambli arrg I had heard many times about goodness of pomogranate and how it keeps us healthy but never made my mind to try the tambli and this blog has made me resolve to try it once I get hold of pomogranate peels..... So while going thru the blog I spotted another healthy chutnet Menthe chutney my eyes got glued and wanted to tryit as I had all ingredients at home.... God it is yummy I wanted to share with you all ....

Thank You Sia for such yummy recipe....
I made few changes to original recipe to suit our taste....

Here is my version

Ingredients:

      Fenugreek Seeds (Menthe Kaalu) - 1/2 tsp 

      Grated Fresh Coconut                   - 1/2 cup

       Dry Red Chillies                           - 6-7
      
       Jaggery                                          - 1/2 tsp
   
        Salt to taste
      
 For Tempering :
       Oil                                              - 1/2tsp 
        
       Mustard Seeds                           - 1/2 tsp

       Hing/Asafoetida                        - apinch

       Curry Leaves few

               

 Method:

         Dry roast Methi seeds and broken red chillies till nice aroma wafts cool it and grind add  coconut and grind again if needed added water in small quaties till the mixture is smooth...
         Heal oil and temper when mustard seeds stops popping add the ground paste add about 1/4 cup water , jaggeryand  salt, boil stirring in between till the mixture thickens... Once thick its ready to serve with rice....

Note:

The coconut I used was sweet so I used 1/2 tsp you need to adjust accordingly...

I added more chillies than the original recipe called for....

Khara Avalakki

Here Again this is the one I got inspired from Sias post... Thank You Sia.
Original recipe


Ingredients
3 cups of thin Poha/Avalakki/Beaten Rice
Salt to taste
  For Coconut Mixture:
 Grated freshCoconut, - 1 cup
 Onion finely chopped  - 1 medium sized
  Coriander/Cilantro - leaves 1 tbsp chopped

To temper:
 Mustard Seeds - 1tsp
Urad Dal -1 tsp
Peanuts - 2tbsp
6-8 RedChillies  preferably mild flavoured
Hing - 1 pinch
Few Curry Leaves
1 tbsp Oil
 Salt to taste

Method:
  Mix the grated coconut and finely chopped onions and coriander leaves,  together
  Heat oil and temper with given ingredients one by one lastly add salt mix well and add this to coconut mixture mix well now add the poha and mix well let it sit for few minute before you serve...

Variations:
I am planning to do variations to this by adding grated carrots , cucumber....
I used 1 crushed garlic instead of hing in temper...

Pesarattu with Shunti chutney

During chats with my friends we were discussing dosa and God I realised that mere talks too can set me craving for the dish and few days ago my cousin who I gather is foodie as she makes yummy dishes and craves for yummy things too.... was watching BBC cookery program then to seeing the sald they made made me crave very much So I gather with good company I am turning to be a foodie he he he So I was craving for dosa that too next morning I dont like store bought batters that I use only as last resort... I had green grams so I decided to make pesarattu... I had made this so many years ago... I do not make some dishes often I make it at times like this to keep the element of speciality... And give my hubby a surprise.... God the twinkle in his eyes as he savours is worth it...

   Here is my version...

Ingredients:
For Pesarattu:
Green gram (Hesarukalu ) - 1 cup
Rice                                   - 1.5tbsp
Ginger                               -  0.5 inch piece
Green chilly                       - 3-4 (I used lavangi mirchi)
Oil, ghee mixture to make pesarattu
Salt as per taste

For Shunti Chutney (Ginger Chutney)
Ginger                                - 1 inch piece
Tamarind paste                   - 2tbsp
Jaggery                               - small lime sized
Red Chilly                          - 8-9 (hot version)
Jeera                                   - 1tsp
Dhania                                - 1 tsp
Gram Dal (Kadle bele)       - 1tsp
Udad dal (uddina bele)       - 1tsp
Oil                                       - 1 tsp
Salt as per taste
To temper:
oil- 1tsp
Mustard- cumin                  - 1 tsp
Curry leaves                           few



Pesarattu: 
Wash green gram and rice well...
Soak both together for minimum 6 hrs (I soaked it overnight)..
Next day grind with rest of the ingredients for pesarattu...
Heat tava and pour a ladle full spread and pour 1tsp of ghee oil mixture along the edges... when the edges start to turn brown turnover the pesarattuand cook on other side too...

Ginger Chutney:
Grate ginger in a tsp of oil  roast one by one red chillies, dals,coriander seeds,jeera lightly, cool it and grind it add grated ginger, salt, tamarind paste, jaggery.. You can add water if required.. Taste and adjust the ingredients as per your taste...

Lastly temper with mustard, jeera, curry leaves

Majjige Rotti/ Buttermilk Jowar Roti

    Now here I get jowar flour and during summer as heat rises I crave for cooling Jolada rotti/Bhakri... So I have been experimenting the way Bhakris are made in North Karnataka method in a way it has been successful though I am not yet able to make it paper thin the way they do... at least I achieved 1mm thickness... With practice hope to get it paper thin ....
      So I had few left over Bhakris collected over a week and all Bhakris had gone crisp and I don't like crisp Bhakris I like the fresh soft hot ones so I decided to make something of this then I remembered in my Granny's house we used to have this so enquired my mom about it and it came out so tasty and cool too....

Ingredients:
Leftover Bhakri - 4 no
Curds - 1 cup
Green Chilli Paste - 1tsp
Kasuri Methi - 1tblsp (Optional)
Onion- 1 big chopped
Gurellu(Niger seed)  Chutney powder - 1tsp
Turmeric powder 1/4 tsp
Salt to taste

Coriander leaves

Tadka:
Oil- 1tbsp
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Curry leaves - 1 sprig

Method :
    Break the Bhakris to eatable pieces

Now add about 2 cups of water to the 1 cup curds and whisk it to get butter milk

Prepare tadka add onion, green chilli paste, turmeric powder and Kasuri methi leaves and saute till onions are golden and lastly add salt and coriander leaves

When it cools add it to buttermilk and the Bhakri pieces and gurellu chutney powder (if you dont have gurellu chutney powder you can roasted peanut powder/roasted sesame powder or peanut/sesame  chutney powder) let the bhakri soak for 20 minutes and serve.....

   If you dont want Bhakris soft you can reduce soaking time...

Bhindi Puli Pachadi

Puli Pachadi..

 Mira my dear friend who advices me in matters of culinary and home remedies mentioned this recipe I had Okra at home so thought of trying this yummy recipe..Thank You so much Mira...
   Her instructions for basic puli pachadi is as follows...


Puli Pachadis can be prepared from either of these vegetables Okra(bende kayi) ( need to be fried in oil), Plantain stem (Bale dandu), pumpkin (sihi kumbala kayi) and brinjal you can use one vegetable only (cannot use combo)...
  The method is to boil the vegetable in tamarind water with salt, hing curry leaves and jaggery..
  while its boiling prepare masala with coconut, mustard seeds (I used rai jeera) and green chilli  when vegetable is 3/4 done add the masala n boil till veg is fully cooked lastly temper with methi seeds n switch off flame....

Here is my Bhindi puli pachadi which is enough for 1 person

Bhindi Puli Pachadi...

Bhindi handful(about 8-10) chopped into rounds

Haldi1/4 tsp

Tamarind paste 1/2tsp

Jaggery 1/4tsp

Oil 2tsp

Fresh coconut gratings 2tsp

Green Chillies 5-6 (medium hot)

Rai-jeera - 1/2tsp

Methi seeds 1/4tsp

Curry lvs - 2 sprigs

Salt as per taste

In a tea spoon of oil fry the bhindi till little brown need not be crisp..then add haldi, tamarind paste , jaggery , salt as per taste and about 1 cup water allow it to boil...

Mean while take  coconut grated and  green chillies and  rai-jeera grind add water grind to smooth paste add this to boiling tamarind water when bhindis are well cooked switch off flame and in a small tempering pan prepare methi tadka and add to the pachadi immediately cover with lid... Serve with rice..

Spiral Pasta My way....

Spiral Pasta my way.....(Indian)

     I have never eaten pasta outside I mean in restaurant but my Dh who was in US had tasted it.... So he had bought macroni and asked me to cook I was confused I had no idea how to cook it so I just followed the instructions on the packet but the result was not yummy so I threw up my hands and decided I cant cook this one as i had never tasted it to know how it tastes but my DH isnt the one to leave it at that he has immense confidence in me to learn on my own and spring a surprise the second time too was a disasater...then I bought maggie pasta thought it will be easier like the noodle one but Lord it wasnt again a disaster... 

        Since some 3 months I have made few friends on net and one fine day was chatting with them one (Vidchakra) of them said a way to cook I did and it did turn out to be palatable another friend Riya said its easy and for it one needs to have sauce like south Indian tomato chutney I just noted down I dint bother to try then again fortnight back my   DH bought spiral pasta I was like huh this....When he makes up his mind I cant do anything...I was in good mood having had good sleep and sensing it he sweetly said "I feel like eating pasta dear"..Sugary sweetness inspired me I thought why not I whipped out the packet and read the instructions but it had the ingredients which I was not at home like olive oil fresh cream basil ..Not to be out done so easily  I thought of getting web help did a quick search and found this good tip : Not to drain the water from the pasta after cooking in water but to fish it out and put in the ready sauce pan..I had idea since I dint have cream why not boil the pasta in a mixture of water and milk......and whipped out the pasta I was confident it will taste great and am very happy to announce that it indeed was great and lipsmacking one ...

here is the recipe

water : slightly more than 1/2 ltr

milk about 1 cup....

a drop of ghee add and set it to boil ....

once it boils add pasta let it cook till soft may take 10 to 15 minutes

Meanwhile dice in lengthwise

1 medium sized onion

2 medium sized tomato ( use farm tomatos only)

1 cup carrot diced to 1 inch long

1 cup cabbage diced

Heat  1 1/2 tbsp oil add rai- jeera

Add 1/2inch ginger  and 4 garlic flakes diced nicelythen add  onion saute for a min add carrot saute again for a minute add cabbage ...later add tomato and salt as per taste  and 1/2tsp sugar cook on medium flame stirring occasional so that it doesnt get burnt one tomatoes begin to soften add

everest kuti lal chilli pwd 1 tsp

pinch of haldi

 and mix well

add about1 tbsp fresh cream (I had taken the cream from previous days milk...God here you get thicker cream and it was sufficient)mix well

fish out the boiling pasta add to sauce and mix well it you think its dry add some  the milk+water in which pasta was boiledand mix well lastly I added abt 1/2tsp Ghoda masala

Garnished with coriander leaves serve hot.....LalAla yummy pasta ready...