Onion seeds parata

Ingredients:
100 gms of wheat flour and maida
4 tsp of kalonji (black onion seeds)
1 table spoon of desi ghee
Salt as required.
Water as required.

Method;
Make a dough with wheat flour, maidasalt, black onion seeds, desi ghee, and water.
Take small balls and roll to make paranthas. Apply butter and cook on the tawa. serve hot.

Gavaar ki sabzzi

Ingredients:
For the penut chutney:
2 tsp dessicated dry coconut
4 pods of garlic
12 red chillies
5 tsp of roasted peanuts
2 tsp of sesame seeds
2 small pieces of tamriend
salt to taste

Method:

Grind coconut, garlic, redchillies, roasted peanuts,roasted sesame seeds, salt and tamariend. sheng dane ki chutney is ready.

For the main dish:
2tsp of oil
1 tsp of mustard seeds
1/2 tsp of asafoetida
1/2 bowl chopped onion
1/2 tsp of turmeric powder
1 tsp of red chilli powder
1tsp of cumin powder
1tsp of coriender powder
1 bowl chopped duster beans
1 tsp of salt
2 cups of water.
1 tsp of goda masala or garam masala
1 tsp of jaggery
2 slit green chillies
2 tsp of crushed peanut

Method:
For the main dish:
Heal oil in a pan. Add mustard seeds, asafoetida and chopped onions. saute till the onions turn translucent. Add turmeric, red chilli powder, cumin powder and coriander powder mix well.
Add beans, salt, water, goda masala, jaggery, slit green chillies and peanut powder.
Mix well and cook on a low flame for five minutes.
Garnish with coriander leaves.

Chutney

Ingredients:
10 spring onions:
1 piece of ginger, coarsely chpped.
3 green chillies.
1/2 cup of tamarind pulp
1/2 tsp of black rock salt.
Salt to taste.

Method:

Chop the green stems of the spring onions. peel ans halve the bulbs.

Blend chopped ginger, spring onion bulbs, green chillies, tamariend pulp, chopped green stems .black rock salt and salt to make the chutney.
serve chilled.

Rice Pakoras

Ingredients:
2 cups of cooked rice
1/2 cup of besan
2-3 green chillies, chopped.
1 medium onion, chopped
1 tbsp of chopped ginger
1 tbsp of chopped fresh coriander leaves
1 tbsp of chaat masala
Salt to taste.
Oil for deep frying.

Method:

Mix all the ingredients except oil. Add 1/4 cup of water to make a thick batter.
Heat sufficient oil in a kadai to a moderate heat.

Spoon batter with a tbsp into hot oil and deep fry till light golden brown.

Remove the exess oil and fry again in very hot oil.

Mulangi Huli (Radish dal)

Ingredients:

Radish                  #######     ½ kg cut into round pieces.
Red gram dal        #######     1cup
Sambar powder    #######     2 table spoons.
Tamarind water    #######         3-4 table spoons.
Turmeric powder  ####### ¼ tablespoon.
Jaggery                ####### Small piece.
Salt and little oil.
Mustard and Asafetida

How to make it:
Pressure cook dal and radish.
In a kadai take little oil on a low flame. Add mustard and hing.
Add tamarind water when it comes to boil, add rasam powder, jaggery, and turmeric powder. After 5 min add the dal and radish which is pressure cooked. Finally add salt and serve hot.

Pulav

Ingredients:


Vegetables 3-4 types( potato, green peas, cauliflower, carrot, and beans).
Cut into medium size.
Pudina (Mint leaves) one bunch.
Coriander leaves half a bunch.
Cinnamon. 1 long piece
Cloves 4-5
Pulaov leaves- 2-3
Green chillies.-2-3
Garlic cloves 4-5
Onion one finely chopped.
Tomato one finely chopped.
Turmeric powder ½ table spoon.
Basmathi rice.=1/2 kg Serves 4-5
Ghee and oil.
Salt for taste

How to make it:


Grind Pudina, coriander leaves, cinnamon, cloves, and garlic. Keep it aside.
Take a pressure cooker.
Add ghee or oil; add onion, garlic, and tomato, once it turns brown. Add the grinded masala.
Mix well, add turmeric powder.
Then add vegetables and rice.
Add water for 1 cup rice add 1/1/2 water.
Pressure cook for 3 whistle.
Serve with raitha.

Rice Shavige Upma(Vermicelli)

This could be done in varietes

This is one of them
We get ready MTR or Anil roasted RiceVermicelli.

Ingridents:

500gms of MTR or any company roasted RiceVermicelli. (Serves 3-4)
Any three to four vegetables like, Carrot, beans, potato, and green peas. Cut into small pieces.
All measuring 1/2 cup each or according to the servings.
Green chillies finely chopped/ 2 nos
Chana dal and urad dal -- each 1 table spoons.
Curry patta, coriander leaves finely choppes.
Grated coconut 1/2 cup.
Mustard, Cumin seeds, Asafoetida for flavour, salt for taste. Oil of 3 table spoons.
Lemon juice about 2 -3 table spoons.

Haldi/Turmeric powder is optional.
You can also add cumin and pepper powder for the different taste. (Optional)

How to make it:

You do not have to roast since it is roasted RiceVermicell.
Take a kadai, add oil, mustard, cumin seeds, chillies, hing and curry patta.
Then add chana dal and urad dal. once it turns brown, add all the cooked vegetables with the cooked water itself.
Let it come to boil, then add water if required.
Add sevia and stir till it is done.
Add lemon juice, and grated coconut, and garnish with coriander leaves.
Serve hot

Cucumber Salad

Ingredients:

Grated cucumber 1-2
Grated coconut ½ cup
Mustard, Cumin seeds
Red chilies/green chilies cut into small
Curry patta, coriander leaves finely chopped
Lemon juice about 2 table spoons.
Asafoetida(Hing)

Method:
Very simple and easy,
Take little oil in a pan and add mustard, cumin seeds, chilies, curry patta and hing.
Mix it well and add grated cucumber and coconut. Mix well.
Add lemon juice. Finally garnish with coriander leaves and serve.

Raw Banana kebab

Ingridents:

• Three raw bananas.
• 1table spoon butter.
• 1/2 table spoon cardamom powder.
• 1/2 tsp of cinamon powder.
• 1 tsp of white pepper powder.
• 1 tsp rose petal powder.
• 1/2 table spoon ginger.
• 1/2 tsp sanuf powder.
• a little bit of lemon rind for bindings.
• 1 tsp of wheat flour.
• 1 tsp of corn flour for the fillings.
• 150 grms of prossed cheese. grated
• 3-4 finly chopped green chillies.
• 3-4 dried and chopped figs.
• chopped coriender leaves.
• 1/2 cup of fresh pomogranate seeds.
• 1/2 lemon juice.
• cooking oil, salt for taste and water.

Method:
Cut the ends of the bananas and make a slit. Cook them for five to seven minutes. Cool the cooked bananas by putting cold water on them. peel and chop the bananas and mash them well.
Add butter, salt and mashed bananas in a pan. When the mixture turns a little pink, add cardomam powder, cinnamon powder, white pepper powder, rose petal powder,ginger and sanuf powder. cook for sometime and then cool.
For the fillings:
Mix cheese, fig, coriander leaves, green chillies, pomogranate seeds, lemon juice and salt.

Add wheat flour and corn flour to the cooled banana mixture and mix well. now add lemon rind and lemon juice. Shape the banana mixure into koftas, add the filling and seal the edges.
Heat oil in a pan and deep fry the kebabs till golden brown in color. Serve hot.

Chana Masala

You need:

Chana 2 cups soaked overnight.
Onion 1 finely chopped.
Coriander little finely chopped.
Tomato 1 finely chopped
Ginger and garlic paste.
Everest or any other Chana masala powder
Little chat masala.
Kasuri methi little.
Jeera little ( 1 tea spoon)
Salt, water and oil.

Method:
Pressure cook chana and keep it aside.
Take oil in a pan, add jeera, add onion, fry till it turns golden brown, add tomato, ginger and garlic paste cook for few minutes.
Then add chana masala powder, then mix the chana which has been cooked.
Cook for few minutes till it mixes with masala well and add salt.
Finally, add Everest chat masala and kasuri methi.
After 5 minutes add coriander leaves and serve hot with roties.

Yellow dal

Yellow dal is the nice gravy with roties. Easy to make. We can make it with adding different vegetables like, carrot, greens, and muli.

Here I have made with greens.

You need:

Moong dal ###### ¼ kg
Greens ###### 2 cups.
Tomato ###### 1 chopped
Garlic ###### 1 table spoon.
Ginger ###### 1 table spoon.
(If you do not want garlic and ginger add hing)
Garam Masala ##### ¼ tea spoon.
Turmeric powder ##### ½ tablespoon.
Green chilli ###### chopped 2
Coriander leaves ###### Little.
Jeera and Mustard for Tadka.
Curry Patta 4-5 leaves
Lemon juice ###### 2 table spoon.
Salt for taste.

How to make it:
1. Pressure cook moong dal and greens cleaned and chopped finely.
2. Once it is cool. Take a kadai, oil, add mustard, jeera, curry patta, green chillies, tomato, ginger and garlic.
3. Mix well. add cooked dal and add garam masala, turmeric powder, let it cook for 5 minutes.
4. Add salt and lemon jiuce.
5. Serve hot with roties.

Shankar Poli( Sweet biscuts)

You need:

Flour - 2 cups  (Maida)
iMilk - 1/2 cup
Sugar - 1/2 cup
Sesame seeds (til) - 2 tbsp.
Ghee - 4 tbsp.
Oil or Ghee for deep frying

METHOD :
1. Warm milk . Add ghee and sugar and stir till well dissolved.

2. Add this mixture to the flour and bind to a hard dough.

3. Add sesame seeds and knead well. Divide the dough into large balls.

4. Roll out on a board into thick rounds. Cut into small diamond shaped pieces.

(This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion)

5. Deep fry in hot oil till light brown in color.

Bread Besan Bajji

Ingredients


4 Slices of bread
1 cup of channa dal
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Oil for frying.

Method


1. If you prefer onions you can put 1/2 onion cut into small pieces.


2. Make the paste of channa dal by adding some water and mix salt,


chilli, corriander powder and some corriander leaves for taste.


3. Cut the bread into four pieces and dip them in channa dal paste and


deep fry them in the oil till golden brown.


4.Serve them with some hot sauce or ketchep.

Here comes Deepavali

Another festival of Joy and Happiness.  With full of lights......................

Wish you all a happy deepavali

Mangalore Bajji

A very easy snack to make

You need:

• Maida (All purpose flour) : 11/2 cups.
• Onion Finely chopped: 1 onion.
• Green chili: 1 Chopped.
• Coriender leaves: 1/2 cup finely chopped.
• Baking soda: pinch.
• Salt for taste.
• Water to mix and oil for frying.

How to make it:

1. Take maida in a bowl and add all teh ingidents.
2. Onion, green chili, andcoriender leaves.
3. Baking soda and salt.
4. Mix it well. Paste should be thick.
5. Take oil in a kadai and add the paste in the spoon.
6. Which turns into mangalore bajji.
7. Serve it with chutney or ketchep.

Shavige Upma

You need :

• 
  
  Rice Sevai: 1 Pack
  
  
  
• 
  
  Chana dal: 1 tablespoon.
  
  
  
• 
  
  Turmeric powder.
  
  
  
• 
  
  Coriander leaves: Finely chopped.
  
  
  
• 
  
  Green chilis: 2 nos chopped.
  
  
  
• 
  
  Curry patta: few leaves.
  
  
  
• 
  
  Mustard 1/4 table spoon
  
  
  
• 
  
  Salt for taste
  
  
  
• 
  
  Cashew nuts 1/4 cup.
  
  
  
• 
  
  Lemon Juice 2 table spoons.
  
  
  
• 
  
  Grated coconut 1/4 cup.
  
  
  

How to make it:

1. 
   
   Boil water add savai and keep stirring it till the sevai is done.
   
   
   
2. 
   
   Drain water.
   
   
   
3. 
   
   Take oil in another kadai, add mustard, and chana dal.
   
   
   
4. 
   
   Once the dal turns little brown, add chili, curry patta, coriander leaves and turmeric powder.
   
   
   
5. 
   
   If one likes can add hing.
   
   
   
6. 
   
   Add cashew nuts.
   
   
   
7. 
   
   Once it is done add sevai and mix it well add lemon juice and garnish with grated coconut.
   
   
   

Gulpavate

Gulpavate
(Wheat flour and jaggery rounds)

This is a good food for kids and even elders when one is hungry you can give to children. You can keep it for a week.

You need:
Wheat flour: ½ kg
Jaggery : 2 cups
Cardamom powder: ¼ tea spoon.
Cashew nuts: ½ cup.

Method:
Fry wheat flour in a medium flame until it turns little brown.
In a kadai keep the jaggery to melt. Filter it if required.
Again keep in the flame where when you touch it should stick on the finger.
Mix cardamom powder to the wheat flour and pour the melt jaggery.
Mix it well. After it is little cool make it to any shape with hands.

Bhendi Fry- Ladies finger fry

Anyone would love to eat Bhendi fry with roties.

Ingredients:

Bhendi-Ladies finger: ½ kg cut into long pieces.
Onion :1 cut into long pieces.
Tomato : Finely chopped.
Ginger and garlic paste : ½ tea spoon.
Red chili powder : ½ tea spoon.
Turmeric powder : ½ tea spoon.
Jeera
Sanuf : ¼ table spoon.
Dry coconut : Little.
Salt for taste




Method:


Fry bhendi with little oil until bhendi is done.


Take little oil in a kadai, add jeera, sanuf, onion, tomato. After onion is done.


Add ginger garlic paste, red chilli powder, turmeric powder.


Add the fries bhendi to this and mix it well cook it for few min and then if u like you could add lemon juice also. Donot forget to add salt.


Finally, sprinkle little dry coconut grated on that and serve.

Hey was away for couple of days

We had a trip to Singapore and it was really cool.............................

we were wondering that we will be able to have South Indian food in Singapore............we were surprised to have the same food what we have here............

Komalas a South Indian resturant where we really enjoyed pure veg food.....
Singapore is a beautiful city with growing economy any one would like to be there for more days.

We enjoyed a lot and then was the Star Cruise. Yummy desarts, varities of cakes, etc and the decipline. I was amazed to see that. One should go and enjoy it...........Will be back soon with more recepies..................

Ambode (it is an again south Indian) or chana Dal vada

Ambode or chana dal vada

All you need is to soak chana dal (split bengal gram) foe an hour or 2 in hot water and blend it with garlic, sonuf, jeera, green chillies as per taste, coriander leaves, and ginger.

Do not add much water you cannot fry it in oil.

Add onion in the last and mix it and fry it in any shape.

Methi Chapathies with chana Dal chutney and Pudina Chutney

 
You need:

• Methi leaves (Fenugreek Leaves) 1 Bunch.
• Wheat Floor 1/2 kg.
• Salt.

Method: 

1. Take out the leaves from the bunch and clean it.
2. Finley chop.
3. Mix it with wheat floor and kneed well.
4. Leave it. After sometime make chapatis from the dough. 
5. Make triangles and make it it comes well.

For Chutney:


Chana Dal: You need: (Kadle kalu) Brown or green whole grams

chana dal 1/2 cup fried, grated coconut 1/2 cup, jaggery little, tamarind little, coriander leaves, red chillies 2, salt for taste.  Mix it and blend it. 

Pudina Chutney: You need:
Pudina leaves a bunch cleaned,
fried gram 2 table spoons or( half cup), grated coconut 1/2 cup, tamarind little, coriander leaves, green chillies 2, salt for taste.  Mix it and blend it. 

Very Simple and easiest way to make Tomato Soup

My daughter is very fussy in eating, if she does not like anything I make tomato soup and make her drink so I feel this one is the easiest and healthy for kids or elders........

you need:

• Tomatoes: 4-5 (Serves 3 people )
• Butter or Ghee 2 table spoons.
• Wheat Floor or Corn Floor 2 Table spoons.
• Salt 1/4 Tea spoon. (Taste it if needed add little more.)
• Sugar 1/2 table spoons.
• Seasoning with Pepper powder and bread cubes. (roasted)
  

Method:

•  Boil tomatoes for 5 minutes.
• Cool it remove the skin.
• Again Pressure cook it.
• Blend it once it is cool.
• Get it to boil adding wheat floor mixed with water.
• Add sugar, and salt.
• Finally add butter
• Season it with pepper powder and bread cubes.

Tambuli (which is good for cold)

In kannada we call Doddapatre ( Coleus aromaticus ),Patharchur (Hindi), Panikkurukka (Malyalam), Pan Ova (Marathi), Pashanabhedi (Sanscrit), Karpuravalli (Tamil) ...

For tambuli you need:

• Leaves of doddapathre. (handfull)
• 1/4 table spoon Jeera.
• 1/4 table spoon pepper.
• 1 cup of curds
• Grated cocnut 1-2 tablespoon.
• Salt for taste.
• Ghee.

Method:

1. Wash leaves and fry little with little ghee.
2. Fry pepper and Jeera also.
3. Grind the leaves and the fried pepper and jeera.
4. Mix it with curds and seaoning could be done with Mustard and curry patta.
5. Add salt according to your taste.

khadi

You need:

• Curds: 2 cups
• Besan: 1 cup
• Haldi: 1 tea spoon
• Chilly: 1
• Coriander leaves: Finely chopped 1/4 cup
• Curry patta, Mustard and Jeera. 

Method:

•  Mix besan with curds.
• In a kadai take oil and put mustard, jeera,chilly, and curry pattha.
• Add the mixure to the kadai.
• Add haldi.
• Leave it to boil for 5 min and serve hot.
• One can lessen thickining adding water or curds.
• Garnish with coriender leaves.

Dry baby potatoes

You need:

 Baby potatoes: ½ kg
 Kasuri methi: 1 table spoon
 Onion finely chopped: ½ cup
 Ground nut powder: 2 table spoon
 Jeera: 1 tea spoon
 Coriander leaves chopped finely.
 Green chilies: according to your taste
 Jeera 1 tea spoon
 Lemon juice 1/2 lemon
 Salt for taste

One can also add ginger and garlic paste.

Method:
 Cook the potatoes and remove the skin.
 In a kadai take an oil, add jeera \, onion,
Once the onion is done, add kasuri methi,
Coriander leaves, green chilies, ground nut powder.
 Mix it well and add potatoes and mix
 Add salt and lemon juice mix it well
 Serve with roties.

Raja's Special

Groundnut Fry

Ingredients:

Groundnut: 1 cup
Cumin seed powder: 1 tea spoon
Pepper powder: 1 tea spoon.
Chopped coriander leaves: ¼ cup.
Chopped onion ½ cup.
Tomato: ½ cup chopped.
Lemon juice: 1 Table spoon.
Salt.

Fry groundnut in the oil, remove extra oil with a tissue.
Mix it with pepper powder, cumin powder, lemon juice and salt.
Garnish with onion, tomato, coriander leaves.

For a change with coffee or tea on a rainy day

Sabudana with sweet pumkin (Specially for kids)

For kids they need variety, my daughter never likes repeated food. I go on trying different things. This one is easy to make and good for children.

You need:

Sabudana 2table spoons
Pumpkin Sweet 4-5 cubes.
Jeera and pepper powder pinch
Curry patta powder pinch
Salt As per taste.
Ghee or butter ½ table spoon.

Make it this way:

Pressure cook sabudana and pumpkin. Take little ghee, add jeera, pepper and curry patta powder. Salt for taste cool it and give it to children.

You can try with potato, carrot, radish etc.

Bendikai Gojju (Ladies Finger's Curry) Brahmin's Special

Ingredients:

 Ladies Finger: 1/2 Kg serves two to three.
 Tamarind water: 1 Katori
 Curry patta: Little
 Red chilli or Green Chillis: As per the taste/ I have added 2.
 Jaggery: As per the sweetness you need. I have added juice berry size.
 Fried chana dal powder: 1 Table spoon.
 Turmeric ¼ tea spoon.
 Grated coconut : ¼ Katori
 Mustard: Little
 Jeera: Little
 Vegetable masala Powder/or MTR vangibath powder for taste: 1Tea spoon.
 Salt.


Method:

Fry ladies finger till it is done with little oil. Take a kadai and oil, add mustard
jeera, Red chillies, curry patta and tamarind water, jaggery, and turmeric powder.

Add ladies finger and stir it. Cook it for 5 minutes and add masala powder, add the fried chana dal powder for thickness. Add salt and cook it again for few minutes. After it is done garnish with grated coconut.

VANGI BATH (Brinjal Rice)

I don't know why they call this has Vangi bath, but it's really tasty. Normally, we make the powder at home. Now we get it is available as MTR Vangi bath Powder.

I want a change in my eating thought will try this after a long time cooked it.



Ingredients:

o Brinjal 1/2 kg or as per requirement. For 3-4 people.
o Rice 1/2 Kg
o Grated coconut 1/2 katori (Here katori is which we use medium one for dal with roti to serve)
o Ground nut 1/2 a katori
o Mustard
o Chana dal 2 Table spoons.
o Urad dal 2 Table spoons
o Jeera ½ Table spoon.
o Curry patta Little
o Red dry chillis 2 Nos
o Tamarind water 1/2 katori
o MTR Vangibath powder 2-3 table spoons. If you need spicier you can add up to 5 tablespoons.
o Salt to taste.


Method:

 Cook rice and keep it aside. Make sure rice is not paste. IF you take 3 cups of rice add 5 cups of water.
 Cut brinjals and keep it aside.
 In a kadai take oil for frying; add mustard, Jeera, Chana dal, Urad dal, Ground nut, Curry pattha, red chillis, and brinjals add salt and if needed little sweetness one can add very little Jaggery.
 After brinjals is little done add tamarind water, MTR Vangibath powder, and salt.
 Cook it for 10 minutes and then mix it with rice and serve adding grated coconut on the top.

Hey it's Ganesh and Gowri Festival Time.

You know when we were Young we used to wait for the festivals, holidays, new dresses, lots of fun. Hmmmm..... those days were really nice. No work, play, and whole day would be gala day.... Was speaking to my mother about making of sweets and other things to Ganesha Festival. Amazing that she does even write on any book. She remembers for what thing what has to be put. I am going to try new sweets this Sunday..... Till then these are few which I did try last week.

Avallakki Bise Bele Bath

Ingredients:

 Beaten Rice: 2 cups (Avalakki)
 Toor Dal: 1Cup
 Tomato: 2
 Vegetables of your choice ( Potato, carrot, beans, green peas, )
 Tamarind water: 1/2cup
 Jaggery: juice berry size (optional).
 Grated coconut: ½ cup.
 Cashews: ¼ cup.
 Turmeric powder: ¼ tea spoon.
 MTR Besibele bath Powder: 2-3 table spoons.
 Hing.
 Ghee
 Mustard, jeera, red chili’s and curry patta for garnishing.
 Salt for taste.


Method:

Take a cooker pan
Add little ghee, add mustard, jeera, red chili’s, curry patta, cashews and grated coconut.
Mix it well.
Add Toor dal, finely chopped tomato’s, vegetables, tamarind water, jaggery, turmeric powder, and water as required.
Pressure cook.
Clean the beaten rice and keep it aside.
After the vegetables and dal are done.
Add the beaten rice to the cooked dal and vegetables. Keep stirring till the beaten rice is done. Serve with raita.

Rava Dosa

Ingredients Cream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.spoon, Cumin seeds 1t.spoon,Green chilles 6-8 finely chopped,Ginger 1 small piece finely chopped, Curry leaves finely chopped,Cilantro finely chopped , Salt 1.5 t.spoons, Cooking Oil 1-2 t.spoon per dosai

Method Mix rava, maida, and rice flour in water to make slightly watery batter.Add all the other ingredients except oil, to the above batter.Keep this batter in room temperature for atleast 20 minutes before making dosas.

Simple butter milk curry

Hey Deepthi this is for you. I know you are a good cook. Still I tasted this in my Mami's native Sringeri. Tried it........






You need:

 Coconut grated 1/2 cup
 Chana Dal 2 table spoon.
 Cinnamon 2 small peices
 Black pepper 5-6 grains
 Jeera 1/2 tablespoon
 Mustard 1/2 tablespoon
 Red chilli 1-2
 Coriander leaves. Chopped 1/4 katori
 Salt As per taste

Method:

Soak chana dal for an hour and take coconut, chana dal, black pepper, coriander leaves, and other ingredients as mentioned grind it. Mix it with Butter milk and Boil it for few min. Add tadka on it with Mustard, jeera, Red chilli, and Curry leaves. Serve hot with rice.

Sakkarai Pongal (Sweet Pongal)

Sakkarai Pongal


Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and steam in pressure cooker.Take Jaggery (amount should be 2/3
of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part
of this juice (which will be at the top) to cooked mixture. Roast cashew nuts, raisins, grated coconut in ghee and add this to
the mixture and stir well. Add some extra ghee while serving.

IDLI ( a south indian breakfast)

IDLI

We find this in all most all south indian houses once in a while. Made of rava and urad dal. We get ready made idly rava. Which we need to mix with urad dal. There are few good branded rave which we get. There is anotehr method of making IDLI which I am sharing with you all. We can also try making IDLI with rice and urad dal. Here we use urad dal (black gram without skin. Try this healthy and tasty with chutney and Sambar.

For IDLI:

You need Mallige rice 3 cups
Urad dal 1cup
Beaten Rice 1cup

Soak all together for 3 to 4 hours and grind it and leave it for 16 hours. Then open it and take an idly plates put the batter on the plates and cook it in idly cooker.

Serve hot with coconut chutney.

To make chutney:

U need:
Grated coconut 1 Katori (cup)
Fried chana dal 1/2 cup
Coriander leaves 1 cup
Chilli 2
Garlic two small pieces.
Tamarind little
Salt per taste.

Put all the above in the grinder and grind it and serve it with idlis.

Wheat Dosa(For kids)

You know my daughter is very fussy in eating. Yesterday, I got tired of making her eat then got an idea of the wheat dosa. Surprisingly, she had it.

Children like varieties, it is very easy one





Ingredients:

 Wheat flour -------- 1 cup
 Jaggery -------- ¼ cup
 Cardamom powder --------- pinch

Method:

Take wheat floor in a bowl
Melt the Jaggery. Let it get little cool.
Add the Jaggery water and mix it well without knots, add cardamom powder and make dosas and give it to kids.

Cabbage dry

Ingredients:

 Cabbage ½ kg cut it straight.
 Tomato chopped ½ cup
 Onion ½ katori cut it straight.
 Chilli 1-2.
 Everest sabzi masala
 Turmeric powder ¼ spoon.
 Curry patta
 Coriander leaves
 Kasuri methi
 Salt.
 Oil
 Jeera and little sanuf


Method:

Take oil in a kadai, add jeera, sanuf, chilli, curry patta, kasuri methi and onion. Once the onion is little done add tomato and cabbage cook for few minutes. Once the cabbage is cooked add sabzi masala, salt, turmeric powder garnish with coriander leaves. Serve hot with chapathis.

Yummy Rasam (saru)

We south Indians like rasam a lot. This is a must in our daily lunch...........
Thought will share with people who have not tasted it..............




Ingredients:

MTR rasam powder ------- 2 table spoons. (We also make rasam powder at home)
Toor Dal ------- 1/2 cup
Tomato ------- 2
Tamarind water or Lemon ------- 1/4 cup or lemon 1
Jaggery ------- Juice berry size or u can skip this if u don't like it.
Curry patta ------- 6-7 petals.
Coriander leaves ------- Little.
Turmeric Powder ------- 1/2 table spoon.
Hing ------- Pinch.
Mustard and jeera ------- 1/4 table spoon each.
Salt for taste ------- According to your taste.
Ghee for tadka ------- 1/2 table spoon.

How to make it:

Pressure cook toor dal with tomato's, take a kadai add ghee when it is little heated add mustard, jeera, hing and tamriend water once the water starts boiling, add MTR rasam powder, jaggerry, curry patta, coriender leaves and haldi. Boil it for 5 minutes, add this to the cooked dal, add salt and boil it for 5-10 min and serve hot with rice. (You can make the rasam thin adding water according to your taste.

Majige Huli (Curd Curry)

Curd Curry

This is an South Indian recipe. You find this curry in almost all the functions of ours.

Required:

For the measurements one can use katori.

White pumpkin - Sliced 2 cups.
Chana dal - 2 spoons
Curd - 1 and 1/2 cups
Coriender leaves - handful
Grated coconut - 1/2 cup
Chilli - 1-2
Black pepper - 4-5 grain
Jeera - 1/2 spoon
Turmeric - 1/4 spoon
Red chilli - 2
Curry patta - little
Hing - pinch
salt and oil

Method:

Soak chana dal for a while.
Cook the sliced pumpkin separately.
For masala mix coconut, coriander leaves, chilli, black pepper grains, jeera, turmeric, hing, and salt.
After the pumpkins are done, mix the ginded masala to the pumpkin. if there is water let it be. after 2-3 min the curry will become little thick then swich off the gas.
After the curry is little cool then check for salt if needed add it and add curds on that add tadka of mustard, jeera, and curry patta and red chilli. Serve it with rice.............

Byngan Dry Curry(Brinjal dry)

I never wanted to cook in my life. After marriage there was no choice, I had to cook. Gradually, I developed interest in cooking. Would like to try different things.

Here is another dry curry which could be prepared fast.




Required:

Brinjal ----- Small 3-4 Cut in cubes
Onion ----- Cut straight.
Tomato ----- Small Finley chopped
chilli ----- According to your taste. I use one chilli.
Everest Sabzi masala one table spoon. Turmeric 1/4 spoon. Jeera 1/4 spoon. Mustard 1/4 spoon. oil, pinch of sugar and salt for taste.

Method:
Cook brinjal separately, for the masala take an kadai and oil. Put mustard seeds and jeera after it is done chilli and onion, onion is done add tomato, when it is done add masala powder, haldi, pinch of sugar and salt, mix it well. Drain the water from the cooked brinjals. Add it to the masala again mix it and cook for 2 min. Your brinjal dry curry is ready. Serve it with chapathis.

Greens Pakoda

Hmmmm, I was hungry this evening and was thinking what could be possible to make ASAP, I went into kitchen saw greens which was mix of palak, methi,and other. Just thought why not make pakodas of this. tried hope you all will like it..........





Required:

Besan: 1 cup
Greens: Your choice: 1/2 a cup
Onion 1: finely chopped.
Green Chilli: According to your taste.
Baking Soda: A pinch.
Haldi: Pinch.
Sonuf: 1/4 spoon. (Jeera)
Salt: For taste.

Method:

Mix all the ingredients and fry in the oil. Yummy pokodas are ready. serve with sauce.

POORI ALU SABJI (Palya)

Yet another Sunday, so fast, got up thinking what to make for the breakfast since whole Saturday we had been out and we spent time having food outside. Definitely my hubby will tell me to make at home, if I say we will go out. He likes home food. Morning as his one of the favorite poori and alu sabji was his wish.

This is one of our menu in the breakfast. Normally, in North they have light breakfast. We in south prefer dosas, idli, upma, poha etc........



Here is the recipe of
Poori: I use wheat floor to make pooris: Dough the wheat floor and keep it aside.

For (Potato) Alu Sabji:

You need Alu 3-4 medium sized, onion 1-2, curry leaves, coriander leaves, green chillis 2, kasuri methi leaves, mustard seeds, jeera, and salt to taste. Lastly Lemon.

 Cook alu and take the skin and smash it.
 Take a kadai heat it, put oil, mustard, jeera seeds.
 Then onion, once the onion is done add kasuri methi leaves.
 Add smashed alu and then mix it well.
 In the last add coriander leaves and serve it with hot poories.

For kids

I try different things to make my little one eat. She is very fussy in eating. She never likes single dish daily.

We south Indians make UPMA in suji rava. This is the similar one for kids you can try.



Rava Upma(Goddu upittu) Means without main additions.





Things you require:

 Suji rava small(Chiroti rava) 3 table spoon.
 Curry Patta Powder. Pinch
 Jeera Powdered Pinch
 Cashew nut and Badam powdered. ¼ tablespoon
 Mustard Little
 Ghee 1tablespoon.

Making Method:

Fry suji rava in a low flame. Take an kadai put oil, then mustard, curry patta powder,jeera powder, cashew nut and badam powder. Leave it to boil, add after 5 min make sure that it should be like a paste for kids. You can make then eat with curds also.

This is a prefect break fast for kids since no chilli and because of the cashew and badam the taste enhances.

Dry Cauliflower

Boil 100gm cauliflower florets, 100gm diced carrots, 100gms diced green beans and 75gm peas, set aside.

In a pan heat 3 tbsp of oil and fry 150gm diced onions till brown.
Add sabzi masala and 2 chopped tomatoes.
Add the boiled vegetables and mix well. Cook covered on low heat for 5-8min. Adjust salt and finally garnish with chopped coriander. (With paratas and rice)

Mavinakai Chitraana (Raw mangao Rice)

Mavinakai Chitranna

Vanamenasinakai(Dry Red chilli)------50gm
Hing----- little
Manthe(Methi)---little
Salt for taste
Mavinakai turi (Grated raw mango) 4 medium

Vagaranege: For frying oil karibevu kadlebija

Menesinakai, menthe huridukolli. Natara turida mavinakai, tengina turi, salt haki rubbikolli.

Nantara oil sasiwe, karibavu, uddinabele, kadlebele, kadlebija, haki vaggarane madikondu adakke rubbidannu haki chanagi kudisitukollabeku.
Nantara uduragi anna madittukondu adakke chatni haki kalasabeku,.

Filled Simla Mirchi (Capcicum)

Ingredients:


Capsicums 3-4 Small sized.
Aloo 3 Medium sized.
Onion 1-2 cut it in small pieces.
Jeera 1/2 table spoon
Garlic According to the taste (smashed)
Sonuf 1/2 table spoon
Coriander leaves or Kasuri Methi 1/4 cup
Red chili powder 1/2 table spoon
Garam Masala 1/2 table spoon.
Oil 1/2 katori for frying.

Method:

Boil aloo and smash it keep it aside. Take a kadai add oil, jeera, garlic, Sonuf, ad onion and fry till it is done then add this to aloo. Add garam masala, redchilli powder and mix it. Take Capsicums cut it in one side and take out the upper part carefully. Fill this masals into the capsicums them fry it an a little oil in kadai. Capsicums gets done within 10 min. Serve hot with Roti's.

Sweet Pumkin Soup

Ingridents:

Sweet pumkin peel the skin and grate it. For small babies(boil and smash it)
Sabudana 2 to three table spoons.
Cornflour mor wheatflour 1 tablespoon.
Salt as per requirement.
Sugar 1/2 tablespoon.
Butter 1/2 tablespoon.

Pressure cook Pumkin and sabudana. Take wheatflour and mix it with water and ad dto to the pressure cooked pumkin. add sugar and salt. Add butter serve hot.

GUIDE TO WEANING YOUR LITTLE ONE

1. The introduction of cereals, pulses and other items in your infant’s diet is to familiarize his/her taste buds and the digestive system with staple foods in a very gradual manner. The ideal time to begin with weaning foods is between 4 and 6 months of age depending on the baby’s condition before and after birth and the needs of the baby assuming that the mother has adequate milk. Introduction of semisolids could be considered a little early if baby is on predominantly on formula or any other milk.
2. There is no need to give the ready-to-feed foods commercially available if you have the time, help and the know-how of preparing weaning foods. You can discuss with your doctor or some experienced person the method of preparing baby foods at home. “Tinned” foods contain natural rice, wheat, dhal.
3. Any item is to be started in 1/4th spoon quantity of the powdered food and 1-2 spoons of the diluting liquid. The quantity of both increases in the same ratio on a daily or alternate day basis for the first 1-3 weeks and once the baby has accepted the item, thicken the feed and increase the quantity as rapidly as the baby accepts the increments. Do no force the baby to eat more when the baby has indicated that he/she has had enough. Here little keen observation and guidance from an experienced person or doctor may be useful.

4. All items that are introduced are continued but in the same time slots given 7-9am, 12-2pm, 3-5pm and 7-9pm are the only 4 time slots. These timings are our usual timings for breakfast, lunch, evening snacks and dinner and are suitable for most babies and parents, keeping in mind the normal food timings in later life, working parents, leaving a child with a baby sitter,etc. Home or any other places, the baby will eventually be trained to eat during the same time slots.

5. All items that are mentioned are to be added on to the baby’s routine. Do not discontinue an item when an additional item is being introduced.



FOLLOW THE STEPS a,b,c,d,e (f) IN THE SAME ORDER:

REFER TO PARA 3 to 5 AB0VE AT EACH STEP:

1. MILK BASED WHEAT CEREAL STAGE 1 WHEAT ONLY:
Any brand of plain wheat with milk, if you opt for
ready to eat cereals.
[a] 7-9 AM to start with AND[b]7-9 PM after 1-3 weeks.

Dilute with pre boiled water [boiled with or without sugar] or,
with very dilute fresh milk with increasing thickness.

1-3 weeks later: add [c] as below:
2. ANY BRAND OF PLAIN READY TO FEED RICE OR RAGI POWDER –
WITHOUT MILK:
c] 12 noon to 2 PM

Plain rice powder initially and after the baby is used to it
change to rice and dhal brand without milk. Dilute with clear
dhal water or clear dhal & veg soup. If dhal is not already an
ingredient you may add cooked mashed dhal in the same manner as
given in point 5 above.

1-3 weeks later: add [d] as below:

3. FRUITS:

[d] 3-5 PM

Thoroughly washed, FRESHLY PEELED & MASHED RIPE FRUITS such
as banana/plaintain, Chikku/sapota and other additional fruits as
per season. Mix with pre-boiled water, milk with increasing
thickness, fresh home made curds. Optional: Sweeten with fresh
syrup or good honey.

1-3 weeks later: add [e] as below:


4. VEGETABLES:
[e] 12-2 PM

WITH THE AFTERNOON CEREAL: As the child is getting used to the
above items, VEGETABLES such as mashed potato, carrot, peas or
any of the beans and later other vegetables are added –
thoroughly cooked after peeling/shredding.


5. EGG: [F]- Optional - Discuss with your doctor about egg allergy.
********************************************************************

Brinjal Curry (North karnataka special)

Yummy curry of Brinjal

Yengai

Ingridents:

Brinjal purple small--1/4 kg
Onion finely chopped--1 katori
Tomato finely chopped-1 katori
Ginger paste----------1 table spoon
Garlic paste----------1 tablespoon
Turmeric powder------- 1/4 tablespoon
Red chilli powder-----1/2 tablespoon
Niger seed powder-----1 table spoon (Huchellu)(Kalatil)
Groundnut seed powder---2 tablespoon
Tamarind water -------3-4 Tablespoon.
Jeera-----------------1/4 tablespoon.

Cut brinjals from top and make space for filling.

Masala for filling: Mix ground nut powder, Red chilli powder, Niger seed powder and salt.

Fill masala into the brinjals, keep it aside. Keep the remaining mixture.

Take a kadai, oil and when oil is done add jeera, onion, garlic, and ginger. When it is golden brown add tomato, when tomato is little done add the brinjals and the remaining masala, close the lid until it is cooked. Serve hot with roti's.