Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Whenever we bring Fenugreek (Methi) leaves to home, I am sure to prepare this rice variety! My hubby also loves to have this dish anytime :) Last time when we had been to groceries, I had got few bunches of fresh methi leaves. I prefer using the leafy veggies first and never refrigerate them for long time. One bunch, I used for preparing parathas this time. Then, I prepared Fenugreek leaves rice next day for hubby's lunch box.

Here is the recipe for simple and delicious Fenugreek Leaves Rice. Hope you like it!

Preparation time: 25 - 30 minutes

Servings: 1

Ingredients:

Rice - 1 cup

Fenugreek leaves - 1 bunch

For seasoning: oil - 2 spoon, ghee - 3 spoon, urad dal - 1/2 spoon, mustard seeds - 1/2 spoon, chopped green chillies - 2

1 lime

Sugar - 1/2 spoon or to taste

Salt to taste

Grated coconut - 3 spoon

Method:

Cook the rice with 2 cups of water. Don't make it mushy mushy.

Spread the cooked rice on a plate and allow to cool.

Wash the fenugreek leaves and chop them finely.

Heat oil and ghee in a heavy bottom pan. Add urad dal, mustard seeds. Once you hear the spluttering sound, add the chopped green chillies and saute for a while.

Add the chopped fenugreek leaves and roast them on low flame for 7- 8 minutes.

Then add the rice and grated coconut. Mix it nicely till rice and coconut are heated up and switch off the flame.

Add salt, sugar and lime juice for taste. Mix it well and check the taste.

Tasty rice is ready to serve now! You can have them as it is or with curd and pickle.

Sending this over to EP Series - Fenugreek Leaves And Green Chili, hosted by Kaveri @ Palakkad Chamayal which was started by Julie @ Erivum Puliyum

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

It was a long time ago I was trying to balance both Kannada and English version of my blog. Since the English version is little younger, it was lagging behing a bit! And finally, I am able to balance them!! These days, my sister was helping me to write few posts in English version coz I was little busy with my saree embroidery :) I want to say a big thanks to my sister for her help :) She only gave me the idea of completing all the posts before this Pongal (Sankranti) festival. We both wish you Happy Pongal :)

Usli means a kind of kosambari. This recipe can be a healthy evening snack or even a combination curry for chapati. Also, it will be prepared as 'prasadam' on the occasion of Tulasi maduve / Karthika in my native. Many people use Kabuli chana instead of black bengal gram for this recipe.

Preparation time: 35 minutes

Servings: 3

Ingredients:

Black bengal gram - 1 1/2 cup (soaked in water for 4 - 5 hours)

Sugar / Jaggery - 1 tsp

Salt to taste

Cooking soda - a pinch

Amchur powder - 1/2 tsp

Shredded coconut - 1/2 cup

- For Masala powder:

Oil - 2 tsp

Cloves 3 - 4

Cinnamon sticks - 2

Red chillies - 3 (adjust according to taste)

Bengal gram dal - 3 tsp

Black gram dal - 1 1/2 tsp

Coriander seeds - 2 tsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1/4 tsp

Asafoetida - a pinch

Turmeric powder - 1/4 tsp

Curry leaves 1 - 2 strands

Method:

Wash the soaked bengal gram and cook it in a pressure cooker with sufficient water and a pinch of cooking soda for 3 whistles. Take the cooked bengal gram out and drain the water.

Heat 1/2 tsp oil in a thick bottomed pan and add the masala ingredients one by one and roast them.

Make a coarse powder out of it. Add shredded coconut and blend it for few seconds.

Heat rest of the oil in the same pan and add mustard seeds. When it splutters, add cooked gram, prepared powder, salt, amchur powder, sugar, 4 - 5 curry leaves and little water.
Cook it for few minutes to get a proper consistency.
Your healthy snack is ready for eating. Also, it can be used as a side dish with roti or chapathi.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I just do not know why many people do not like upma and call it sarcastically as 'Concrete'! If the rawa is not roasted properly, no doubt, the upma will look like concrete :D In my opinion, if you roast rawa properly and add vegetables, you can prepare a 'superb' upma.

Anyways, leave it! Here is a different upma recipe which is prepared using bread pieces. It suits for breakfast as well as evening snacks. It won't take much time to prepare and never it will be a concrete!

Preparation time: 20 minutes

Servings: 2

Ingredients:

Bread slices (big) - 6

Green chilli - 3-4

Curry leaves - 1-2 strands

Chopped coriander leaves - 2 tsp

Oil - 2 1/2 tsp

Black gram - 1/2 tsp

Mustard seeds - 1/4 tsp

Turmeric -1/4 tsp

Onion (small) - 1

Salt to taste

Sugar - 1/2 tsp

Lime juice - 1/2 tsp

Method:

Chop green chillies and onion. Make small bread pieces out of slices. Heat oil in a pan and add black gram, mustard seeds.

When Mustard seeds splutter, add turmeric powder, chopped green chillies and chopped onion and stir for a minute.

Now add bread pieces , salt, sugar, lime juice and sprinkle 1/4 cups of water and mix well.

Close the pan with a lid / plate and cook for 5 minutes.

Garnish with coriander leaves. It will be tastier if eaten hot!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is the third akki rotti recipe I am posting in my blog; I learnt it from one of my Mangalore friends. This recipe is very much suited for breakfast and even for lunch box!

Preparation Time: 45 minutes

Servings: 2

Ingredients:

Rice flour - 1 1/2 cups

Water - 2 1/2 cups

Salt to taste

Green chilli - 3 (as per your taste)

Coriander leaves - 1/2 cup

Onion - 1

Oil - 2 tsp

Method:

Heat water in a pan and close with lid.

When the water becomes warm , add oil, salt, chopped coriander leaves and chopped onion to it.

Once the water starts boiling, pour rice flour in the shape of a cone and close the pan half - way with lid.

Do not mix the flour and let it cook for 8-10 minutes on medium or low flame.

After 8 - 10 minutes, mix the flour nicely and allow to cool.

Make lemon sized balls from the dough and pat them like rottis on greased plastic sheet. Make a hole in the middle.

Cook it on both the sides on a hot tawa (with oil , if you wish).

Enjoy this rotti with coconut chutney!

P.S: You can substitute dill leaves with coriander leaves for this rotti.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is another old posting from my Kannada blog. This recipe is one of my husband's favorites. This chapathi is soft, multi layered, sweet and the most of all ..tasty! If you want to prepare this for breakfast, you can prepare it in the previous night itself as it takes more time for rolling ;) This chapati is suitable for picnics, lunch box etc..

Time required: 1 hour - 1 1/4 hour

Yield: 7 chapathis

Ingredients:

Water - 1 1/2 cup

Salt to taste

Sugar

Ghee

Oil - 2 tsp

Wheat flour - 4 cups

Method:

Make a soft dough by mixing the flour with warm water and salt.

Add 2 tsp oil and mix well; keep it covered for 10 minutes.

Then, make lemon sized balls from the dough and roll into circle shape.

Apply some ghee on one side of the rolled chapathi and sprinkle some sugar on it.

Fold the chapathi like a semicircle, apply ghee and sprinkle some sugar.

Fold it again as triangle. Roll it again into a circle and cook both sides on a hot tawa.

Delicious chapathi is ready now!! You can eat it with any of your favorite side dish.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Very rarely I prepare upma at home; coz we both have a dislike towards upma, may be due to hostel life! :D But sometimes, we would love to have this easy upma prepared in my native style. This upma will be done using only tomato and onion. May be the name Tomato Upma suits for this recipe ;) This upma is ideal for breakfast as well as evening snacks.

Preparation time: 20 - 25 minutes

Servings: 2

Ingredients:

Semolina / sooji rava - 1 1/2 cup

Tomatoes - 2

Green chillies - 2 (adjust according to taste)

Onion - 1

1 lemon

Sugar 2 - 3 spoons

Salt to taste

Grated coconut (optional) - 1/2 cup

For seasoning: oil - 6 spoons, urad dal - 1 spoon, mustard seeds - 1 spoon, turmeric - 1/4 spoon, 8 - 10 curry leaves

Method:

Chop the onion, tomatoes and green chillies and keep them ready.

Take around 4 cups of water in a vessel and bring to boil.

Roast the semolina in a heavy bottom pan till light brown and allow to cool.

Transfer the semolina to another vessel and heat the heavy bottom pan. Add oil and do the seasoning with urad dal, mustard seeds, turmeric and curry leaves.

Add chopped green chillies to the seasoning and saute for a while; then, add the roasted semolina, chopped tomato and onion and saute for 3 - 4 minutes.

To this, add 3 1/4th cup of hot water and mix it well. Close the pan with a lid and allow to cook.

Open the lid after 2 minutes and mix it nicely. Add salt, sugar and lime squeeze for taste. Add grated coconut and mix well. If needed, add little more water and cook it for 2 - 3 minutes. To get a nice aroma, you can add 1 spoon of ghee when it is almost done.

Enjoy warm upma with a cup of hot tea!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Wish you all happy & prosperous new year :) I am bit late to say this since we were on vacation. This time, we celebrated the new year in our native. Hubby had took a week off and we enjoyed our time in native for couple of days. While we were leaving from Bangalore, it was bit chill and we went with enough winter clothes. But from the day when we reached native, it was really hot! While coming back, our luggage was heavy with the stuff from native and these winter clothes :) Every time we are back from native, it will take at-least a week to adjust to the routine life here..sometimes, I feel like going back to native again! But after leaving the job, that feeling is reduced a bit :)

Coming back to the recipe, Kadag Puli is a kind of sambar or curry which goes well with rice. Since we won't add any lentils to this sambar, it won't take much time to prepare. Adding of cucumber will give a nice aroma and taste to this Kadag Puli.

Preparation time: 20 minutes

Servings: 3 - 4

Ingredients:

Half of a medium size cucumber

Grated coconut - 1 1/2 cup

Mustard seeds - 3/4 spoon

Dry red chillies - 2 (adjust according to taste)

Turmeric - 1/4 spoon

Tamarind - 1 spoon or to taste

Raw rice - 1 spoon

Pinch of asafoetida

Sugar or jaggery - 1/2 spoon

Salt to taste

For seasoning: oil, mustard seeds, curry leaves

Method:

Peel and cut the cucumber into small cubes. Add 1 1/2 cup of water and cook it on medium flame.

Grind the grated coconut, mustard seeds, red chillies, turmeric, tamarind, asafoetida, washed rice, sugar / jaggery and salt into fine paste.

Once the cucumber is cooked nicely, add the ground paste and allow to boil for 4 - 5 minutes. If needed, add water to adjust the consistency.

Heat oil in a small wok and do the seasoning with mustard seeds and curry leaves.

Add this seasoning to Kadag Puli. Check and adjust the taste. You can add few drops of lime squeeze for taste.

Serve this Kadag Puli with hot rice!

Tips:

For this recipe, cucumber can be substituted with Ash gourd also.