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

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

Dal Fry

Namaskara!

On popular demand, here are simple recipes…Very simple to prepare with simple ingredients and simple flavours…Nothing like home cooked dal and rice.

Ingredients: Makes a bowlful

  1. Toor Dal – Togaribele – 1 Cup
  2. Onion – Chopped – Medium – 1
  3. Garlic Flakes – Chopped – 5-6
  4. Ginger Paste – 1 Tsp
  5. Tomato – Chopped Fine – 1
  6. Tomato – Puree – 2 Tbsp
  7. Green Chilli – Chopped Fine – 1
  8. Coriander – Chopped Fine –  2 Sprigs
  9. Jeera – 1 Tsp
  10. Salt – To Taste
  11. Sugar – 1/2 Tsp
  12. Ghee – 2 Tbsp

Dry Masalas:

  1. Garam Masala – 3/4 Tsp
  2. Coriander Seed Powder – Dhania Powder – 1 Tsp
  3. Jeera Powder – 1 Tsp
  4. Fennel Powder – Saunf Powder – 1/4 Tsp
  5. Amchur Powder – Dry Mango Powder – 1/2 Tsp
  6. Kasuri Methi – Dry Fenugreek Leaves Powder – 1/2 Tsp
  7. Turmeric – 1/2 Tsp
  8. Red Chilli Powder – 1/2 Tsp

Method:

  1. Pressure cook the dal with 2- 2 1/2 cups of water and keep aside.
  2. In a large pan, heat the ghee. Add jeera and allow it to crackle.
  3. Add the onions and fry for a minute. Add chopped garlic and ginger pas, Saute…
  4. Add the chopped  tomatoes . Saute for another minute.
  5. Add the green chilli and sugar. Mix
  6. Drop in the masalas, except kasuri methi & fennel powder.
  7. Pour in the tomato puree. Mix till most of the water evaporates. Add salt at this stage.
  8. Add the dal and keep stirring till the masalas & tomatoes blend into the dal [in simmer].
  9. At the last stage add the fennel & kasuri methi. Drop in  the coriander leaves on top.
  10. Cover and cook for 5 minutes.

To serve:

  1. Mix the dal well. Add more coriander leaves on top.
  2. Serve hot with white steamed rice or chapathi or phulka.

Culinary Secrets:

  1. Put a tsp of ghee, a pinch of hing and a little turmeric when pressure cooking the dal*.
  2. Masalas; kasuri methi, fennel powder, amchur are all optional. You may use them if you have them at home. They are also available in all grocery stores. These masalas enhance the flavours.

* Also try Lauki Dal!

Published in: on June 19, 2011 at 11:07 AM  Comments (1)  

Roasted Tomato Dip

Namaskara!

Long long long time! After all now that the World cup & IPL are over, I will start posting regularly… 🙂

Ingredients: Makes one bowl

  1. Tomatoes – 2 Medium
  2. Onions – 1 Medium + 1 Medium
  3. Garlic – Roasted – 2 Cloves
  4. Curd/Yogurt – 2 Cups
  5. Oil – For Smearing when roasting + Tempering
  6. Jeera Powder – 1 Tsp
  7. Mustard – for Tempering – 1/ 2 Tsp
  8. Red Chilli – 1 – broken into pieces
  9. Salt
  10. Coriander leaves – 5-6

Method:

  1. Roast the tomatoes, onions on flame directly or in pre heated oven at 180 degree Celsius.
  2. Roast the garlic in oil in a pan.
  3. De-skin and mash/chop the tomatoes roughly.
  4. Chop the roasted onion into thin strips.
  5. Whisk the curd thoroughly. Add salt, mix and keep aside.
  6. Add the jeera powder.
  7. Temper with red chilli and mustard in oil. Serve chilled with fresh coriander leaves on top.
To serve:
  1. Add finely chopped onions on top along with coriander leaves.
  2. Sprinkle jeera powder on top.
  3. Serve with toast or chapati. A healthy topping, spread for toast.
Culinary Secrets:
  1. Use roasted jeera powder for enhanced flavour.
  2. Use firm tomatoes, just ripe. Use a long fork when roasting directly over the flame.
  3. Use hung curd (curd hung in a clean white muslin cloth) to make the cool dip. Add chaat masala if you like.
Published in: on May 31, 2011 at 7:28 PM  Leave a Comment  

Carrot Halwa

Namaskara!

Awesome sweet, anytime anyday! Just gather all ingredients and make it right away…

Ingredients: Makes a bowl

  1. Carrots – Grated – ½ Kg
  2. Sugar – 2 Cups or as required
  3. Almonds – Ground to a fine powder – 1 Tbsp
  4. Elaichi – Ground – 7-8
  5. Cashews – Broken – 12-14
  6. Raisins – 14-15
  7. Ghee – 2 Tbsp
  8. Full cream milk – 1 Cup
  9. Khova – (Sweet) – 50 gm

Method:

  1. Boil the milk and keep aside.
  2. Heat a non-stick pan. Add half the ghee and fry the cashews till golden. Add the raisins and turn off the heat. Keep them aside on a plate.
  3. Sauté the khova in the same pan for 5 minutes and keep aside.
  4. Heat the same pan. Add the remaining ghee and sauté the grated carrots for 2-3 minutes.
  5. Add the khova, sugar and milk. Mix well and cook till all ingredients come together.
  6. Add the almond powder and elaichi powder. Mix well.
  7. When the milk evaporates and some moisture remains in the halwa turn off the heat.
  8. Add half the cashews and raisins. Mix well.

To serve:

  1. Garnish with the remaining cashews and raisins and serve hot or at room temperature.
  2. The halwa can also be stored for a couple of days.
  3. Smear pure silver vark if you like.

Culinary Secrets:

  1. Adding almond powder gives the halwa a thick texture by absorbing the moisture and enhances the taste.
  2. Use a thin grater to grate the carrots which reduces the cooking time of the carrots.
  3. Sautéing the carrots for 2-3 minutes removes the raw smell of the carrots.
Published in: on March 20, 2011 at 6:43 PM  Leave a Comment  

Simply Sandwich

Namaskara!

A simple sandwich which you could pack for a picnic, grab it for lunch or eat as an evening snack. Always tastes super! But before the recipe…

What is mayonnaise?

In easy words, it’s a thick white sauce containing oil, lemon juice or vinegar with or without egg yolks, For more on Mayonnaise visit:

Ingredients: For 6 sandwiches

  1. Sweet Bread – 12 slices
  2. Onions – Sliced – 2
  3. Capsicum – Juliennes (Long thin slices) – 1
  4. Tomato – Vertically Sliced – 18 thin slices – 2 or 3
  5. Olive Oil – 1 Tsp
  6. Black Peppercorns – Freshly Powdered – 5-6
  7. Butter – For toasting
  8. Mayonnaise – 1 Tbsp
  9. Ketchup – 2 Tbsp
  10. Honey – 1 Tbsp

Method:

  1. Heat the olive oil in a non-stick pan. Add the sliced onions and capsicum and saute quickly on high flame.
  2. Sprinkle black pepper powder and turn off the heat.
  3. On the grill or toaster or a tawa toast the bread slices on one side applying butter as required.
  4. On the toasted side, place 3 slices of tomato. Place the sweetly roasted onions and capsicum.
  5. Drop in some ketchup on the vegetables.
  6. On another toasted slice smear mayonnaise.
  7. Place the mayonnaise side down on the vegetables’ slice.
  8. Pour some drops of honey on the sweet onions and capsicum.
  9. Toast with more butter till golden brown.

To serve:

  1. Simply serve the sandwich with ketchup.

Culinary Secrets:

  1. Always remove the onions and capsicum off the heat when they are still crunchy.
  2. Use mayonnaise with or without eggs. Watch out for mayonnaise recipe. You could even grab ready mayonnaise from the shop.
Published in: on February 27, 2011 at 12:16 PM  Leave a Comment  

Vegetable Saagu

Namaskara!

Imagine eating freshly fried hot pooris with piping hot spicy saagu for an early Sunday brunch or for lunch. That surely makes my mouth water. Make pooris the way you always make it or just like how Maiyas’ restaurant, Jayanagar makes it. Yum! And as for Saagu follow the below recipe simply. They will all come back for more and surely is a finger licking one!

Ingredients: Makes one big bowl

  1. Carrots – Finely diced – 2 Small
  2. Beans – Chopped Fine – 6-7
  3. Potatoes – Diced Finely – 2 Small
  4. Knol Kol – Chopped Finely – ½ Medium
  5. Cauliflower – Separated into florets – ½ Floret
  6. Green Peas – Shelled – ½ Cup
  7. Tomatoes – Chopped Finely – 2
  8. Capsicum – Chopped Finely – 1 Medium

To be ground:

  1. Coconut Scraped – ½ Cup
  2. Poppy Seeds – Gasa Gase – ¼ Tsp
  3. Roasted Gram – Hurigadale – 1 Tbsp or 1 fistful
  4. Ginger -1 “ piece
  5. Green Chillies – Broken –  2
  6. Black Peppercorns –Kari Menasukaalu –  5
  7. Cinnamon Stick – Dalchini – 1” Piece
  8. Cloves – Lavanga – 2
  9. Onion – ½ – Chopped Roughly
  10. Lemon Juice – 1 Tbsp
  11. Coriander Leaves – 1 Tbsp
  12. Garlic – 3-4 Cloves
  13. Salt – ½ Tsp or as per taste

For Tempering:

  1. Oil – 1 ½  Tbsp
  2. Red Chillies – Byadagi – Broken – 2
  3. Mustard – ½ Tsp
  4. Curry Leaves – Broken – 5-6
  5. Hing – A Pinch
  6. Onions – Sliced – 1 Medium

Other Seasoning:

  1. Jeera Powder – ½ Tsp
  2. Dhania Powder – 1 Tsp
  3. Turmeric – ¼ Tsp
  4. Salt – 1 Tsp or as per taste
  5. Sugar – ½ Tsp
  6. Lemon Juice – 1 Tsp

Method:

  1. Boil these vegetables in order of their decreasing order of cooking time as: Carrots, Knol Kol, Potatoes, Beans and finally green peas. Leave a 2 minute interval between dropping them one after the other.
  2. Cook the vegetables till done.
  3. Boil cauliflower separately. Keep aside.
  4. Grind all the “things to be ground” into a fine paste with water as required to a “chutney” consistency. The masala is ready.
  5. Heat oil. Splutter mustard, curry leaves and red chillies. Add hing and drop in the sliced onions. Sauté till pale to slightly golden.
  6. Add the ground masala. Mix in well with the onions. Sprinkle water if required.
  7. Add tomatoes and capsicum. Sauté well.
  8. The masala cooks into one lump and comes off the pan easily.
  9. At this stage add the boiled vegetables and cauliflower florets. Mix well.
  10. Add the jeera powder, dhania powder and mix well. Add salt and sugar.
  11. Finally add the turmeric. Mix well. Simmer for 2-3 minutes.
  12. Top it with lemon juice and coriander leaves finely chopped.

To serve:

  1. Serve with hot pooris. Nothing like it with saagu.  Phulkas just off the fire too taste just as good.
  2. Serve with coriander leaves on top with a lemon wedge on the side.
Vegetable Saagu

Vegetable Saagu

Culinary Secrets:

  1. Adding the turmeric at last, gives only a slight yellow colouring to the saagu and keeps the turmeric from burning.
  2. Adding jeera and dhania powder at last, gives a fresh aroma to the saagu. Subtle flavours.
Published in: on February 13, 2011 at 7:58 PM  Leave a Comment  

Apple Angoor

Namaskara!

Well well, happy new year everyone… I know it’s a little late…Here’s one recipe to compensate for that. Cool, chilled and of course it has some thing for the sweet tooth.

Ingredients: Makes 5 servings

  1. Angoori Jamuns – 15
  2. Apple – 1 big – peeled and chopped (small dices)
  3. Vanilla Custard Powder – 2 Tbsp
  4. Milk – 1 ½ Cups
  5. Milk Powder -1 Tbsp
  6. Sugar – ½ Cup
  7. Vanilla Ice Cream – 2 Cups

Method:

  1. To make the custard, heat milk. Mix little milk into the custard powder.
  2. Add this into the milk with the sugar and cook till it thickens. Chill.
  3. In serving bowls, place the apple pieces, angoori jamuns.
  4. Sprinkle milk powder.
  5. Put some chilled custard on top.

To serve:

Serve chilled with a spooned dollop of vanilla ice cream on top.

Apple-Angoor

Apple-Angoor

 

Culinary Secrets:

  1. Can also be served with malai or malai ice cream on top.
  2. Use vanilla flavoured custard powder available readily.
  3. Angoor jamuns are grape sized jamuns. Use fresh angoor jamuns available in sweetmeat shops or make them fresh at home.

Dig in and simply enjoy!


Ingredients: 1. Angoori Jamuns- 15 2. Apple – 1 big – rounded and chopped 3. Vanilla Custard Powder – 2 Tbsp 4. Milk – 1 ½ Cups 5. Milk Powder -1 Tbsp 6. Sugar – ½ Cup 7. Vanilla Ice Cream – 2 Cups Method: 1. To make the custard, heat milk. Mix little milk into the custard powder. 2. Add this into the milk with the sugar and cook till it thickens. Chill. 3. In serving bowls, place the apple pieces, angoori jamuns. 4. Sprinkle milk powder. 5. Put some chilled custard on top. 6. Serve with a spooned dollop of vanilla ice cream on top.
Published in: on January 17, 2011 at 8:00 PM  Leave a Comment  

Kobbari Mithai

Namaskara!

I notice that I do not post recipes of sweets often. Here’s one for the sweet tooth. Kobbari mithai or coconut burfi has only the richness of coconut in it without loads of ghee or khoya or cream. A very distinctive taste of the coconut makes this dish very different from the milk-khoya-mawa based sweets.

Ingredients: Makes 15-18 burfis (of 1″ )

  1. Coconut – Grated – 3 Cups
  2. Sugar – 2 Cups
  3. Cardamom – Freshly ground – 1 Tsp
  4. Milk – 1/2 Cup
  5. Almond powder – 1 Tbsp
  6. Ghee – 1Tbsp

Method:

  1. Blend the coconut in the blender only one round without any water.
  2. Heat a thick bottomed pan.
  3. Saute the grated coconut with 1/2 Tbsp ghee.
  4. Add the sugar and milk and mix well. Let the sugar dissolve completely.
  5. Keep stirring the mixture so that it does not stick to the bottom of the pan.
  6. Add the cardamom powder. Stir well.
  7. Add the almond powder and keep stirring. Add the remaining ghee.
  8. Continue stirring until the mixture is thick and forms a lump.
  9. When the mixture is dry and does not stick to your hand grease a plate with little ghee and put the mixture onto the plate and flatten it.

To Serve:

  1. Cut into burfis when dry.
  2. Decorate with almonds, cashews as you please.
  3. Serve at room temperature or you can serve after chilling it in the refrigerator.

Kobbari Mithai

Culinary Secrets:

  1. The grated coconut is blend only for 5-6 seconds so that it all comes together.
  2. Never grate the coconut till the last brown part starts to peel. Use only the white grates of the coconut.
  3. Almonds are added to give a thick texture to the burfi and to absorb moisture. If the burfi mixture has too much moisture add a little cornflour.
Published in: on December 4, 2010 at 10:33 PM  Leave a Comment  

Ribbon Salad

Namaskara!

Ribbon salad ? Not satin ribbons! You could present a simple salad with humble flavours using the magic of a tiny peeler. With not much delay, let’s make a very healthy salad. One can eat this almost daily without getting bored.

Ingredients:

  1. Carrot – 1 – Peeled into ribbons/long thin strips using a peeler
  2. Cucumber – 1 – Peeled into ribbons/long thin strips using a peeler
  3. Cherry Tomatoes – 5 – Sliced vertically
  4. Spring Onions – ½ Bunch – Cut into 1” pieces
  5. Fresh Basil – 4-5 leaves – Broken into pieces
  6. Mixed lettuce leaves – A bunch or as required – Broken into pieces
  7. Yellow Bell Pepper – ½ – Cut into long strips
  8. Salt

For Dressing:

  1. Olive Oil – 1 Tsp
  2. Honey – 1 Tsp
  3. Red Chilli Flakes – ½ Tsp
  4. Black Pepper Powder – ½ Tsp
  5. Sugar – A Pinch
  6. Lemon – 1 small – juice
  7. Salt

Method:

  1. Whisk all the dressing ingredients together.
  2. Arrange the ribbons and other veggies layer by layer on the serving plate and pour the dressing on all surfaces evenly. Serve immediately

Culinary Secrets:

  1. Change the dressing ingredients as you please. For instance, adding vinegar instead of lemon juice or changing to vegetable refined oil/sunflower oil for olive oil.
  2. But, make sure all flavours are balanced; a nice blend of sweetness, sourness, spice with a bang of freshness and present it with an aesthetic look to it.
Published in: on December 1, 2010 at 7:53 PM  Leave a Comment  

Crunchy Cashew Cornflakes Chaat

Namaskara!

Kids making a fuss to eat a post school snack and you are wondering what to make day after day everyday!  Both innovative and tasty and yet healthy…
Here’s one to save you from thinking what to make at least for a day. It has the essential vegetables, carbs and proteins and hey it’s very yummy!

Ingredients: Serves 2

  1. Plain Cornflakes – 1 Bowl
  2. Roasted Cashews- 8-10 broken into half bits
  3. Roasted Peanuts/ Groundnuts – 1Tbsp
  4. Cucumber – Chopped into small fine cubes – ½ Medium
  5. Carrot – Grated – ½ Medium
  6. Beetroot – Grated very fine – 1 Tsp
  7. Tomato – Chopped Fine – 1 Medium
  8. Methi Leaves – Chopped Fine – 8 -10
  9. Corn Kernels – Boiled in salted water – 1Tbsp
  10. Roasted Moong Dal (Salted) – 1 Tbsp
  11. Hurigaalu (Mixed roasted lentils/pulses) – ½ Tbsp
  12. Boiled Potato – Mashed – ½
  13. Coriander Leaves – Chopped very fine – 1Tsp
  14. Lemon Juice – ½ Tbsp
  15. Chaat Masala – 1 Tsp
  16. Salt – As needed
  17. Sugar – a pinch

Method:

  1. In a large mixing bowl, take the cornflakes. Drop in all the vegetables. Give it a mix.
  2. Tip in the cashews, groundnuts, roasted moong dal, hurigaalu and mix well.
  3. Add the salt, sugar, chaat masala and give it a good toss for the masala to spread.
  4. Finally add the lemon juice and place just a little bit of coriander leaves and give it one final mix.

To serve:

  1. Put some roasted cashew bits on top and sprinkle a wee bit of chaat masala.
  2. Serve immediately.
  3. If serving for adults sprinkle some red chilli powder and coriander leaves on top.
  4. Serve immediately.

Culinary Secrets:

  1. Mix everything at the time of serving else the cornflakes get soggy.
  2. Add finely chopped onions, green chillies if serving to adults. Gives the bhel poori feel and taste.
  3. Add salt with restraint because roasted moong dal and hurigaalu readymade from the shop are already salty.

Happy Children’s Day!

Published in: on November 14, 2010 at 8:53 PM  Leave a Comment