Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Looks like the winter is counting its final days now.. It was raining here from past two weeks. Due to rain, our bird friends were not able to go in search of their food it seems..they were spending all the day in our balcony! For me, it was a nice company with these pigeons and colorful parrots :) Now, the rain has stopped and the birds are back to work! But they will give a guest appearance at-least twice a day!

Today's posting is a simple but special item which I learned from my sister. This is a kind of bread spread, i.e., peanut butter! It goes well with Parathas also.

Ingredients:

Peanuts - 1 1/2 cup

Sugar 3 - 4 spoon (according to taste)

Method:

Roast the peanuts on medium flame and allow to cool.

Remove the outer skin of peanuts.

Grind the peanuts and sugar in a mixie jar into fine paste without adding any water.

Transfer it to an air tight container. You can preserve it for 1 - 2 months.

If you like to prepare crunchy peanut butter, coarsely grind 2 - 3 spoons of peanut and add it to the fine peanut butter.

There is a nice suggestion from one of my blog friends: If the ingredients are stuck in the mixer, you can add some oil to loosen it up. Thanks a lot Radha for the suggestion :)

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I prefer this sandwich for breakfast or as snack while going for some picnic or tour. The reason is simple.. we can prepare it previous night itself so that there will be no worry about the morning breakfast! This recipe is from a Kannada magazine which I came across couple of years back.

Ingredients:

2 medium size carrots

Finely chopped tomato - 2 tbsp

1 medium size onion - finely chopped

Finely chopped curry leaves - 1 tbsp

Finely chopped coriander leaves - 1 tbsp

Green chillies chopped - 1 tbsp (you can add more if you want)

Ginger - garlic paste - 1 tbsp

Salt to taste

Few drops of lime squeeze

Bread - 1 loaf

Ghee - for roasting the bread (optional)

For seasoning: Oil - 1 spoon, Cumin seeds - 1/2 spoon, pinch of turmeric

Procedure:

Grate the carrots and keep aside.

Heat oil in a pan, add cumin seeds, turmeric and chopped green chillies.

Then, add ginger-garlic paste and saute until the raw smell is gone.

Add chopped tomato and saute for 2 - 3 minutes.

Add the chopped onion and grated carrot, cook the mixture on medium flame. Cover it half with a lid.

Once its cooked half - way, add chopped coriander, curry leaves and salt. Mix it well and check the taste.

Most of the water content will be evaporated by the time its cooked nicely.

Add few drops of lime juice to the cooked mixture and remove from flame. Allow it to cool down for few minutes.

Roast the one side of bread slices on a heated tava. I love to eat the bread slices roasted with ghee. So, I will add the ghee generously while roasting the bread slices ;)

Spread the carrot mixture on the roasted side of the bread and put one more bread upon it so that both the roasted sides will be touching the mixture.

Roast the outer side of both the bread slices nicely and cut it across.

You can have them immediately or preserve for next day also!

Enjoy!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This dosa is very easy to prepare and the batter won't need any fermentation to be done. Try it once, you will love this dosa!

Servings: 2

Preparation time - 20 minutes (Soaking time 3 - 4 hours)

Ingredients:

Rice - 1 1/2 cup

Fenugreek seeds - 1 spoon

Grated coconut - 3/4 cup

Ripe tomatoes - 2

Dried red chillies - 3

Salt to taste

Procedure:

Soak the rice and fenugreek seeds in water for 3 - 4 hours or overnight.

Grind the red chillies, grated coconut and chopped tomatoes in the mixer. Then, add the soaked rice and fenugreek seeds to this and prepare a fine batter.

Add salt to the batter and mix it well.

Heat the tava and prepare thin dosas. Serve hot with chutney.

Sending this over to the August - 2011 Contest of Manjula's Kitchen.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

For typical Havyaka kind of sambar, coconut and roasted spices (or curry powder) will be ground into a fine paste and will be added to the cooked dal and veggies. You can use different varieties of vegetables for preparing this type of sambar.

Serving: 3 - 4 people
Preparation time: 40 minutes

Ingredients:

1/2 Carrot

7 - 8 Beans

Toor dal - 1/2 cup

Moong dal - 1/4 cup

Sambar Powder - 1 1/2 spoon

Salt - according to taste

Few curry leaves

Tamarind - little

Turmeric - 1/4 spoon

Sugar / jaggery - 1/4 spoon

Grated coconut - 1/4 cup

Procedure:

Chop the vegetables and cook them in a pressure cooker along with washed dal, 3 - 4 drops of oil, turmeric and sufficient water. After 3 whistles, switch off the flame.

Grind the coconut, sambar powder and tamarind into fine paste.

Pour the masala paste, cooked dal and vegetables into a vessel and allow it to boil. Add salt, sugar/jaggery and some water, to adjust the consistency.

Once it starts boiling, add few curry leaves. Also add chopped coriander if you like to do so.

Allow it to boil for 4 - 5 minutes and remove from the flame.

Serve hot with rice.

If you are using veggies like potato or beetroot for this kind of sambar, add some chopped onion while the sambar is boiling. It will give a nice aroma and doubles the taste of sambar.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Hi, i am back with an easy easy recipe for sambar (curry) powder. You can store it in an airtight bottle and it will last for 1 - 2 months. So, don't go for buying the sambar powder this time; instead, try this recipe at home. Cheers! :)

Preparation time: 20 - 25 minutes

Ingredients:
Cloves - 7 nos
Cinnamon - 2 pieces
Chana dal - 1/2 cup
Urad dal - 1/4 cup
Fenugreek (methi) seeds - 1 1/2 spoon
Mustard seeds - 1/2 spoon
Coriander seeds - 1/2 cup
Cumin seeds - 1 1/2 spoon
Asafoetida
Turmeric - 1/4 spoon
Curry leaves 4 - 5
Red chilli powder - 6 spoon (adjust as per your preference)

Procedure:
Add 1 - 2 drops of oil to the heated pan and roast all the above ingredients except curry leaves and chilly powder.
Once they are roasted, add the curry leaves and allow the ingredients to get cool down.
Transfer them to the mixie jar and prepare a fine powder.
Roast the chilly powder for 2 - 3 minutes by adding few drops of oil.
Mix the chilli powder with sambar powder and store it in an airtight container.

Tips:

Use the asafoetida generously to increase the aroma of sambar powder.
You can change the measurements given above to get different taste.