Huggi

Namaskara!

A cold winter night. Wondering what to make for dinner that is easy to prepare,  tasty,  healthy! Yes there are many such dishes. Huggi is one such dish, it is also known as Khichdi or sometimes Pongal. Prepare this and enjoy it hot with kadhi.

Ingredients: Serves for 2

  1. Green Gram – Moong Dal – Hesaru Bele – Washed in water twice – 1 Cup
  2. Rice – Washed in water thrice – 3/4 Cup
  3. Coriander Seed Powder – Dhania Powder – 3 Tsp
  4. Cumin Powder –  Jeera Powder – 2 Tsp
  5. Coriander Leaves – Chopped Finely – 2 Sprigs
  6. Ghee – 2 Tbsp
  7. Red Chilli – Byadagi – 1 Broken to small pieces
  8. Asafoetida – Hing – 1 Pinch
  9. Black Pepper – Freshly crushed – 8-9
  10. Cumin – Jeera – 1 1/2 Tsp
  11. Salt

Method:

  1. Cook rice in a cooker and keep aside with 1 : 2.5 rice : water ratio
  2. Cook green gram in an open vessel with 2 cups of water
  3. When the green gram is almost cooked, add dhania powder, jeera powder,  crushed black pepper into the cooked gram
  4. Bring it to a boil, add water if required. Let the dal mixture be of porridge consistency
  5. Add salt and mix rice and let is stew for 5 minutes
  6. Make “Tadka” with asafoetida, jeera, red chilli and ghee
  7. Add coriander leaves

To Serve:

  1. Serve hot with kadhi
  2. Or even with khatta-meetha chutney

Culinary Secrets:

  1. Instead of rice you can use broken wheat
  2. Freshly crushed black pepper gives a very good aroma
Published in: on December 22, 2012 at 7:54 PM  Leave a Comment  

Menthya Soppina Bath

Namaskara!

What is more filling than a flavourful rice for an afternoon lunch. Try this  and it’s a promise that it will be very aromatic, tasty and certainly filling.

Ingredients:

To grind to a powder:

  1. Urad Dal – 1 Tsp
  2. Toor Dal – 1 1/2 Tsp
  3. Methi Seeds – 1/4 Tsp
  4. Black Peppercorn – 4-5
  5. Byadagi Red Chilli – 5-6
  6. Dhania Seeds – 2 Tsp
  7. Dry Coconut – Grated – 1 Tbsp
  8. Asfoetida –  A pinch
  9. Salt

Method: Dry roast all the ingredients and grind into a fine powder.

Ingredients:

  1. Tamarind – Soaked in water – 1 lemon sized
  2. Jaggery – 2 Tbsp
  3. Menthya Soppu – Fenugreek green leaves – 1 Cup – Chopped
  4. Ghee -2 Tbsp + 1 Tbsp + 1Tbsp
  5. Cumin Seeds – Jeerige – 1 Tsp
  6. Mustard – 1 Tsp
  7. Byadagi Red Chillis – 1 Broken
  8. Urad Dal – 1 Tsp
  9. Curry Leaves – 5-6
  10. Basmati Rice – Washed and kept for an hour –  2 Cups
  11. Laung – Cloves – 2-3
  12. Dalchini – Cinnamon – 1/2 ” piece
  13. Cashews – Broken into pieces – 10-12
  14. Sugar
  15. Salt

Method:

  1. Fry the washed rice in 1Tbsp ghee with laung and dalchini.
  2. Pressure cook the rice with 5 cups of water.
  3. Mash the tamarind and jaggery together keep aside.
  4. Fry the cashews in 1 Tbsp and keep aside when they are just golden brown.
  5. In a pan heat the ghee,  temper the cumin, mustard, urad dal and red chilli.
  6. Add the curry leaves.
  7. Drop in the chopped menthya leaves.
  8. Add sugar and salt. Cook for a minute.
  9. Add the jaggery-tamarind paste. Mix well.
  10. Cook for 3-4 minutes. Sprinkle little water if required.
  11. Add the powder made previously. (2 Tbsp or as per taste).
  12. Mix in the cooked rice.

Menthya--Soppina--Bath

To serve:

  1. Mix in the cashews.

Culinary Secrets:

  1. Mixing in Kasuri Methi – Dry Fenugreek Leaves – 1 Tsp to finish the rice gives a nice fresh aroma to the rice.
  2. Serve with a tambuli or cucumber raitha.

Menthya--Soppina--Bath

Published in: on October 10, 2011 at 7:16 PM  Leave a Comment  

Puliyogare

Namaskara!

I keep pulling my friend’s leg about this dish. They are traditional “puliyogare” makers and tastes really awesome. Here’s my version of the “puliyogare” and hope this lives upto (tastes like) the expectation of the “Traditional Iyengari Puliyogare”.  
Etymologically, puliyogare is derived from huli and vogaru, the basic tastes. Let’s make this tangy dish that could be packed for lunch effortlessly. But the preparation of the dish sure requires some effort!

Ingredients: Makes a cup of gojju
For the powder:

1.    Dry coconut – Vana kobbari – 1 Tbsp
2.    Coriander Seeds – Dhania Beeja – 2 Tsp
3.    Peppercorns – Kari kaalu Menasu – 2 Tsps
4.    Asafoetida – Hing – ¼ Tsp
5.    Mustard Seeds – Saasuve – 2 Tsps
6.    Red Chillis – Byadagi Menasinakaayi – 6-8
7.    White Sesame Seeds – Yellu – 1 Tsp
8.    Urad Dal – Uddina Bele – 1 Tsp
9.    Channa Dal –  Kadale Bele – 1 Tsp
10.    Cumin Seeds – Jeera – 1 Tsp

Method:

1.    Dry roast all the ingredients separately in a pan one after the other.
2.    Powder and keep aside.

For Seasoning:

1.    Gingelly Oil – Yellu Yenne – 5 Tbsp
2.    Mustard Seeds – Saasuve – 1 Tsp
3.    Fenugreek Seeds – Menthya – 1 Tsp
4.    Groundnuts – KadaleBeeja – 1 ½ Tbsp
5.    Urad Dal – Uddina Bele – 1 Tsp
6.    Channa Dal –  Kadale Bele – 1 Tsp
7.    Red Chillis – Byadagi Menasinakaayi – Broken into pieces – 3-4
8.    Turmeric – Arishina – 1 Tsp
9.    Curry Leaves – Kari Bevu – 15-18 leaves

For Gojju:

1.    Tamarind – Hunase Hannu – Soaked in water – For a Cup of Thick Pulp – 100gm
2.    Salt – As Per Taste
3.    Jaggery – Bella – 75 gm

Method:
1.    Heat oil and fry the groundnuts. Remove them from oil and keep aside.
2.    Fry the mustard, fenugreek, urad dal, channa dal, red chillis and curry leaves. Let them all splutter.
3.    Add the tamarind pulp, jaggery, turmeric, and salt. Mix well. Let it boil.
4.    Add the prepared powder and let it simmer for a few minutes. Mix well and add salt.
5.    Oil separates and thickens the “gojju”. Cool and refrigerate.

To make puliyogare:
1.    Cooked Rice – 2 Cups
Mix in the gojju into the cooked rice. Check salt, tanginess and oil and enjoy the tangy dish as it is.

Culinary Secrets:
1.    Soak the tamarind in warm water. This brings out the pulp faster.
2.    Filter the pulp so that the pulp is free of coarse particles.
3.    You can make the gojju at the time of preparation of the dish if the powder is kept ready apriori. This way you do not have to refrigerate the “gojju”.

Published in: on August 29, 2010 at 9:08 PM  Leave a Comment  

Vegetable Biriyani

Namaskara !

Vegetable Biryani, sounds complicated ? It might have one too many ingredients but certainly is a very spicy delicacy. Here goes the recipe of Vegetable Biriyani. Cook and eat like royally like the “Nizam of Hyderabad”.

One quick etymological fact. Biryani in Persian means “fried” or “roasted”. And over here in this recipe, we add deep fried onion slices on top and the dish is cooked with a yogurt based masala.

Ingredients: Serves for 4

  1. Basmati Rice – Washed and Soaked for 20 minutes – 2 Cups
  2. Ghee – 1/ 2 Cup +  2 Tbsp
  3. Carrots  – Diced Small – 1 medium
  4. Beans  – 1/2 ” pieces – 8-10
  5. Capsicum – Diced Small – 1/2 Cup
  6. Potatoes – Boiled and Diced – 2 Tbsp
  7. Cauliflower – Florets – 10-12
  8. Onions – Sliced – 2 + 2 for deep frying
  9. Ginger Paste – 1 Tbsp
  10. Garlic Paste -1 Tbsp
  11. Coriander Powder – 1 Tsp
  12. Red Chilli Powder – 1/2 Tsp
  13. Lemon juice – 1 Tbsp
  14. Curd – 1 Cup
  15. Raisins – Fried- 1 Tbsp
  16. Cashewnuts – Fried- 1 Tbsp

For the tadka:

  1. Cinnamon Stick – Dalchini – 1/2″ piece
  2. Cloves – Laung –  2
  3. Black Cardamom – Moti Elaichi – 1
  4. Saunf – 1/2 Tsp
  5. Jeera – 1 Tsp

Method:

  1. In a pan, heat ghee. Fry the cinnamon stick, cardamom, saunf, jeera and cloves. Let them roast a bit.
  2. Add the rice and sauté. Add 3 Cups water and let the rice cook.
  3. In another pan heat the remaining ghee. Add onions and fry well.
  4. Add ginger and garlic paste. Sauté well.
  5. Add the carrots, beans, and cauliflower. Fry well. Add salt.
  6. Add the potatoes and capsicum.
  7. Add the coriander powder, red chilli powder to the vegetables.
  8. Add the yogurt and mint leaves to the rice. Mix well.
  9. To make biriyani, take a biriyani pot. Add one layer of rice.
  10. Add pudina leaves, little yogurt, fried raisins and cashews and fried onions slices.
  11. Add layer of baked vegetables. Repeat the layering process 2 more times. Add the lemon juice on top.
  12. On low heat cook the biryani for 7-8 minutes.

To serve:

  1. Place fried onions and cashews on top.
  2. Enjoy the scrumptious biriyani hot.

Culinary secrets:

  1. One bay leaf also could be added to the tadka and removed later on to get that extra aroma.
  2. Make the biryani in a deep pot. Add fried onions generously on each layer.
  3. Cauliflower florets must be washed in hot water with salt.
  4. The yogurt keeps the biryani moist and gives a smooth texture to the rice.
Published in: on June 20, 2010 at 12:22 PM  Comments (2)  

Veg Fried Rice

Namaskara !

“From Chandni Chowk to China” or should I say “From Banashankari to Beijing”. Here’s the first of the very famous Chinese recipes. Chinese are great food lovers and the uniqueness of their flavours is just amazing. Take for example “Ice Cream”…..Invented by the Chinese….That’s just trivia for the day…Let’s go straight into the recipe.

Ingredients: Serves for 4

  1. Jeera Rice/ Normal rice – Washed thrice in cold water – 2 Cups
  2. Onions – sliced thin – 2 medium
  3. Garlic paste – 3-4 cloves
  4. Ginger paste – 1 ” piece
  5. Carrot – chopped very finely – 1 medium
  6. French Beans – Huralikaayi – chopped very finely – 7-8
  7. Capsicum – Green Bell Peppers – Dappa menasinkayi – chopped very finely – 1 small
  8. Black  Pepper –  Crushed – 5-6
  9. Green Chilly – Chopped very finely – 1
  10. Green Chilly sauce – 1 Tsp
  11. Soya sauce – 1 Tsp
  12. Salt – To taste
  13. Sugar – 1 Tsp
  14. Oil – 2 Tbsp
  15. Spring onions – Greens – Chopped – 1 Cup
  16. Fried/Roasted cashew nuts – Broken into pieces – 5-6

Method:

  1. In a pan, put 4 Cups of water. Let it boil.
  2. Add the rice and allow it cook al dente. (just done)
  3. In another pan, heat the oil.
  4. Add the onions and saute well  (Onions must turn slightly brown).
  5. Add the garlic and ginger paste. Saute well.
  6. Put the sugar and allow it to caramelize (Do not let it brown).
  7. Drop in the beans, carrots and capsicum and green chilly and saute well on high flame.
  8. Season with pepper and salt.
  9. Take the pan off the flame.
  10. Pour both the sauces.
  11. Mix half the spring onions at this stage.
  12. Mix in the rice and toss it well.

To serve:

  1. In a bowl, put the fried rice. Add the remaining spring onions.
  2. Put the cashew nuts on top.
  3. Serve hot with tomato ketchup or sauce.

Culinary secrets:

  1. Take small grained rice while making fried rice.
  2. Add freshly crushed black pepper.
  3. Some use white pepper powder too. But black ones have a very unique flavour and zing. (Chinese uniqueness in flavours).
  4. Ginger and garlic could be chopped and used as well.
  5. Add salt to the fried rice with restraint. Soya sauce has some salt content.
  6. Finally, Chinese recipes are cooked on very high flame.
Published in: on May 2, 2010 at 2:20 PM  Leave a Comment