Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. During our childhood days, very rarely we used to get bakery food at home. We loved chocolates and bakery food more than anything else which was prepared at home :) Couple of years later, my mother mother learned preparing cake using pressure cooker. Then, she started preparing cake whenever we want! Especially, we loved the cake prepared using different colors :D She tried adding different flavors and dry fruits in her next experiments. Even now, we prepare the same cake with slight variations. This cake can be prepared very easily using pressure cooker. This time, I have prepared it using oven since I didn't had a wide vessel to fit in the pressure cooker. It came out very well in oven also! The only difference you can observe is when you use pressure cooker, base of the cake will become slightly dark in color; whereas base color won't change when oven is used. Preparation time:1 1/4 hours Yield: 1 round cake Ingredients: Maida / All...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ . This snacks resembles the memories of my childhood. I was born n brought up in a joint family. So, myself and 2 - 3 of my cousins we of the same age group. Daily, we used to have some snacks after coming back from school in the evening. Poha seasoning was our favorite snacks those days and most of the days, we used to demand for the same :D Even when I was working, I used to carry this poha seasoning for my lunch box. Although its not a stomach filling snack, I was preparing it for lunch box on some lazy days ;) There, it was a big hit! My colleagues were fond of this poha and they used to finish my lunch box whenever I carry poha! And I was satisfying myself with somebody else's lunch box :) This poha is a perfect snacks for evening time with a cup of hot tea or coffee.  Preparation time: 15 minutes Servings: 2 Ingredients: Thin poha / Paper Avalakki - 2 1/2 bowl Groundnuts - 3 spoon Urad dal - 1/2 spoon Dry red...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ . This is one of the rice variety which I usually prepare for hubby's lunch box. Recipe is also very simple, and it won't take much time to prepare. If you have no time to prepare a side dish or raita, simply it can be had with plain curd also!  Normally, mint leaves will get spoiled within very few days even if you keep them in the fridge. I want to share a nice tip with you to avoid the spoiling! Clean the mint leaves and grind them in a blender along with little salt into fine paste. Add little water, if needed. Then, transfer the paste into a glass bottle and refrigerate it. It will last for at-least a month or more :) I will use this paste for chaat items, chutney, rice items, etc. Preparation Time: 25 - 30 minutes Servings: 2 Ingredients: Rice - 1 1/2 cup Mint leaves - 1/2 bunch Green chillies - 3 Ginger - 1 inch Garlic 3 - 4 cloves Grated coconut - 1/4 cup Cardamom - 2 Cloves - 4 4 - 5 small pieces of cinnamon 1 medium size onion Po...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Gavvalu is a famous snack item from Andhra. Few months back, one of my Andhra friends offered these lovely goodies to us. We were wondering about the shape of these goodies! They look alike small shells and tastes very nice.Then, she told me the recipe of these sweet shells. But there was a small confusion. She told that she had used the Gavvalu board, a small board with zig zag surface to give that shape to the Gavvalu. Then, I searched in Google for an alternative for the Gavvalu Board. I ended up with two easy alternatives which are - a fork or a big comb! I tried with both, but for giving a nice shape, I felt the comb better than fork. These days, I am maintaining a separate comb in the kitchen exclusively for Gavvalu preparation! These sweet shells goes well with a cup of hot tea or coffee. Or simply you can eat them anytime (like me??) :) Be cautious a bit while eating Gavvalu..coz you can't stop munching them!!    ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Last week, we had been to a shop nearby for the weekly shopping. There, I saw some fresh bitter gourd in the vegetables counter. Simply I went there and picked few of them. It was a long time ago I prepared Bitter Gourd Palya at home. Bitter gourd makes me remember one funny incident happened when we were in Australia. It was not even a month ago we stayed there, we had been to a Weekend Market where farmers themselves come directly and sell their produces. We had bought some bitter gourd from there and I prepared Palya. As far as I observed, water content is relatively high in most of the vegetables available in Australia. Bitter gourd palya needs to be fried for longer time till the water content is almost reduced. I prepared Palya with 2 - 3 bitter gourd, once it was nicely roasted and done, I could have measured the quantity in spoons! :D It was reduced that much!! After this experiment, I never tried Bitter Gourd Palya during my stay there...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Actually, this posting was planned long time ago! Whenever I prepare Banana Rotti, I was thinking of posting the recipe. But I was bit lazy to note down the measurements ;) This time, I have noted down the measurements properly and thought of posting the recipe! If you have a stock of fully ripened bananas at home, just try this soft and sweet rotti. Its very easy to prepare and there is no compromise in taste. This rotti suits for your breakfast as well as for lunch box :) Preparation time: 30 minutes Servings: 3 Ingredients: Fully ripened large bananas - 1 & 1/2 Rice flour - 2 cups Wheat flour - 1/2 cup Water - 1 cup Salt - 1 1/4 spoon or to taste Sugar - 4 spoons Jaggery - 2 spoons Method: Peel and chop the bananas into medium size pieces. Grind them in mixer and prepare a fine paste. Add salt, sugar, jaggery and water to the banana paste and boil it for 2 minutes. Then, add the flours and saute it ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. We had a mixer grinder of Butterfly brand from past 3 years. My sister has been using this brand mixer from around 10 years. She suggested me this brand after my marriage. I was happy with the mixer and loved the juice jar which comes along with it! Due to our luggage limit, we sold it in Australia while relocating to India. After coming to Bangalore, I wanted to buy the same model from butterfly again! We searched and searched here, nowhere I could find the same kind of mixer :( Most of the big and branded shops won't have the Butterfly mixer these days and very few shops have some other model in Butterfly. Finally, I was able to get the same model mixer in a small shop and without a second thought, we bought it from them!! Now I have decided not to loose this mixer for any reason for at-least a couple of years. We had been to our native recently. One of our relatives had brought some home grown Amatekayi (Ambatekayi) for us. Since we can...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Here is a very simple recipe for preparing a special pulav! If you hear the word pulav, you will think of the ingredients which you need for it and a complicated method of doing it.. My mother never  uses garam masala for preparing pulav. She uses her own masala powder . She cooks rice  and vegetables separately  and mixes in the seasoning. Then what, pulav is ready! Don't worry about my mother's secret pulav powder, you can prepare pulav with your own sambar/ saaru powder also. Here is the recipe for you... Preparation time: 30 - 35 minutes Servings: 2 Ingredients: Rice - 1 1/2 cup Water - 3 cups Beans 6-7 Carrot - 1 Green peas (optional) - few Cloves 3-4 Cinnamon - 1" piece Cumin seeds - 1/2 spoon Fennel seeds - 1/4spoon Mustard seeds - 1/4 spoon Ginger garlic paste - 1 spoon Onion - 1 medium sliced thinly Sambar / rasam powder - 1 1/2 spoon as per your taste Green chilli -1 Sugar - 1/4 spoon Salt to taste Lime ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Here is a variety of chutney which I learned from my mom. For this chutney, don't use the green chillies which r too hot. Use more of green chillies which are less hot to give a nice aroma to the chutney. This chutney goes well with all varieties of dosa, idli and chapathi. Preparation Time: 10 minutes Servings: 2 Ingredients: Grated coconut - 3/4 cup Urad dal - 1 spoon Sesame seeds - 1/4th or 1/2 spoon Mustard seeds - 1/4 spoon Oil - 1 1/2 spoon (I prefer using coconut oil) Green chillies - 3  Method: Heat oil in a small wok. Add urad dal, mustard seeds and sesame seeds. Once it is nicely roasted and starts spluttering, add chopped green chillies. Saute them for 2 - 3 minutes and remove from the flame. Grind this seasoning along with grated coconut into a coarse paste. Add salt to taste and do the seasoning with mustard seeds.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. I always love doing new experiments in kitchen. Especially for breakfast, I will keep trying new varieties frequently. Mom knows my liking towards cooking. Normally, when she goes through an interesting recipe, she will note it down for me! Happy to say that, she has added lot of recipes to my collection :) Also, she will share lot of tips with us for improving the taste of recipes. Here is a recipe from my mom's collection which suits for your breakfast. This variety of idli is prepared using cucumber and rice as the main ingredients. It's a stomach filling idli since we use the rice. Fermentation is not required for this idli, so you can start working on it just an hour before breakfast! Preparation time: 35 minutes Cooking time: 25 - 30 minutes Servings: 2 Ingredients: Rice  - 1 1/2 cup 1 medium size cucumber Grated coconut - 3/4 cup Green chilli - 1 (adjust according to taste) Ginger - 1/2 inch Chopped...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.   Kannekudi or Soralekudi is a plant variety of Malnad region, the leaves of which will be used for cooking. It will grow like a bush. I don't know its scientific name. People use it for cooking mostly during the rainy season. It has good health values..especially when we get cold, fever, etc, it is good to have Katne with rice.  If you can get Kannekudi, don't miss out preparing this healthy and tasty dish. The same way, Katne can be prepared using Spinach (Palak) leaves also! Preparation Time: 20 - 25 minutes Servings: 4 Ingredients: Kannekudi (Soralekudi) - 25 leaves Pepper corns - 15 Cumin seeds - 3/4 spoon Garlic 7 - 8 cloves Oil for seasoning Mustard seeds - 1/4 spoon Salt to taste 1 lime Grated coconut - 1 cup Method: Wash the Kannekudi leaves thoroughly in water. Remove the leaf stalks and leaf veins which are hard. Heat 2 spoons of oil in a pan and roast the pepper corns till y...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Due to my passion towards sweets, I will keep preparing some or the other sweet / desserts at home. Believe me, when I visit anybody's food blog / website, first thing I will check for is sweet varieties. I don't know why, but for me, this has become one of the main criteria to make an impression!! No doubt, I will admire other dishes also, but sweets will always occupy the first rank :) Coming to the recipe, Saate is a special sweet variety which you can find in North Kanara. It looks bit similar to Badusha, but the taste will be different. Badusha will have a smooth texture whereas Saate will be kind of crispy. You will find this sweet dish in almost all the sweet stalls in North Kanara, but nowhere else I have seen this sweet variety in Karnataka.I checked for Saate recipe in the net, but didn't get any postings still!! So, I am very glad to post this recipe.. may be I am the first person to post this ;) I learned this recipe f...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. It's a well known sweet prepared during festivals in India. It tastes  very similar to jilebi. I  thought of this recipe to welcome a new member in our family.  It's my first experiment. Even if  I  do not guarantee you about the shape, taste is guaranteed! Preparation Time: 1 hour Soaking Time: 6 hours Fermentation Time: 1 hour Yield: 20 jangirs Ingredients: Black gram  - 1 cup Sugar - 2 cups Water - 1 cup Lemon - 1/2 Oil for deep fry Food color (optional) - pinch Zip lock cover -1 Method : Soak black gram for 5-6 hours and keep in the refrigerator for one hour. This is to make sure that the      batter should not get warmed while grinding. Mix together a cup of sugar and a cup of water and boil to make a syrup of one thread consistency. Now add lemon juice and turn off the gas and keep it aside covered. Take out the black gram from the refrigerator and filter it. Grind the g...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Onion Samosa is a famous snack of Hyderabad. I heard about this samosa from some of my friends and tried it at home. It was so good and tasty n we liked it a lot. It will have a crispy outer layer and will be smooth from inside. For learning this recipe, first thing I did is I checked the Vah chef video and followed the same procedures. Later, wanted to go for a healthier version. I tried my own variations in the original recipe and prepared Oats Samosa! As all of us know, oats is low fat healthy food and many people prefer having oats for their breakfast to reduce the fat. These samosas can be preserved for 1 - 2 days and are perfect for evening snacks. Preparation Time: 1 hour Servings: 3 Ingredients: 1) For the dough:     Wheat flour - 1 cup     All purpose flour / maida - 1 cup     2 tbsp oil     Salt to taste     Water 2) For stuffing:  ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Spring roll is a kind of Chinese appetizer which will be perfect for evening snacks. It will have a nice crispy layer from outside and a smooth and spicy stuffing inside. The name 'Spring Roll' is because of Chinese people who eat this dish during Spring festival.  Spring roll sheets will be available in supermarkets and I used to buy the same earlier. Then, I tried preparing these sheets at home. Preparing the sheets at home is bit time consuming, but if you can't get them from the shop, definitely you can try preparing the sheets at home.    Preparation Time: 1 1/4 hour Yield: 8 spring rolls Ingredients: 1 ) For Spring Roll sheet: (you can buy it from supermarket as well)      All purpose flour / maida - 1 cup      Pinch of salt      Water to prepare the dough 2 ) For stuffing:      Thinly sliced (lengthwise) onion - 1...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Hi!! It was more than a week since I did the last posting. Due to our relocation to India, I was not able to update the blog regularly. Things are coming to a line now and I am back to my kitchen! We had been to our native last week. It was a nice time for us since we met parents and all the relatives after long time. My Aunt suggested me some authentic Havyaka recipes which I can try and share with you in the days to come.   Here is a kind of curry / side dish which goes well with rice. People from Malnad region will be familiar with the name Kanchikaayi. This is a kind of tangy fruit. Juice taken from this fruit will be used for cooking and for preparing juice. Most of the people will have a Kanchikaayi tree in their backyard and they will substitute Lime with Kanchikaayi. Preparation of this Appehuli won't take you much time and the most important thing is... it can be stored upto 4 - 5 days ;) Preparation time: 20 minutes Servings: 5 - 6 ...