Monday, 29 June 2020

Mint Leaves Thokku | Pudina Thokku | Mint Chutney without Coconut

Keeper recipes like Chutney, Thokku, Gojju are our family favourites. A few varieties of these preserves will always be there as part of our lunch and dinner. Not only there are tasty, they come very handy when I feel tired and can't make varieties of fresh curries.
Here is a finger licking Thokku recipe which I learnt during my India trip last year. This Thokku goes well with rice, chapathi or dosa.


Preparation time: 15 minutes
Serves - 20
Difficulty level: Medium

Ingredients:
  • Mint leaves - 50gm
  • Dry red chillies - 50 gm 
  • Garlic peeled - 50 gm
  • Tamarind - 50 gm
  • Salt - to taste
  • Jaggery or sugar - 1/2 tsp or to taste
  • Water - 1/4 cup (if needed)
 - For seasoning:
  • Oil - 5 to 6 tbsp
  • Mustard seeds - 1 tsp

Method:
  • Grind together mint leaves, dry red chillies, garlic pods and tamarind into a fine paste. Add a few tablespoons of water if needed. 
  • Heat oil in a thick bottom pan. Add mustard seeds to the hot oil and let it splutter. 
  • Now, add the prepared paste to the seasoning slowly and carefully. Mix it well.
  • Add salt and jaggery/sugar for taste. 
  • Mix everything well and cook till it becomes a thick paste and there is no water left in it. If minimal water is added, it takes less than 10 minutes to do this.
  • Keep mixing it regularly to avoid burning. 
  • Once it becomes like a big lump and starts leaving the bottom of the pan, turn off the flame and allow it to cool. 
  • Store in an airtight container. 
  • Mint leaves thokku can be served as pickle or chutney along with rice, dosa or chapathi. 
  • It stays good for 3 - 4 days at room temperature and can be stored in the fridge for a few months.

Tips:
  • Quantity of tamarind can be adjusted according to your taste.

Read more ...

Thursday, 11 June 2020

Wheat Flour Paper Dosa | Wheat Flour Tellevu | Wheat Flour Crepe | Godhi Hittina Tellevu

Wheat flour dosa is popularly known as a fasting recipe. I was never a fan of Wheat Flour Dosas till I learn this recipe from my friend Maitri. Since then, Wheat Flour Dosa has become our family favourite breakfast. This is an instant dosa, and won't need any fermentation. 
Below is the recipe of Wheat Flour Dosa / Paper Dosa / Tellevu / Crepe:


Preparation time: 10 minutes
Difficulty level: Medium
Serves: 3

Ingredients:
  • Whole wheat flour - 1 1/2 cup
  • Sooji rava / Semolina - 1/3 cup
  • Green chillies - 1 or 2 (depending on spiciness)
  • Ginger - half inch
  • Cumin seeds - 1 tsp
  • Curry leaves - 5 to 6 leaves
  • Turmeric powder - 1/4 tsp
  • Hing / asafoetida - generous pinch 
  • Fresh grated coconut (or frozen) - 1/2 cup
  • Salt - 1 tsp or to taste
  • Water - to prepare the batter


Recipe Instructions:
  • Combine wheat flour and sooji rava in a mixing bowl. 
  • Blend coconut, green chillies, ginger, cumin seeds, curry leaves, turmeric powder and hing into a smooth paste. Add water as needed while blending.
  • Add this paste to the wheat flour - semolina mix and also add salt to taste. Mix everything well. 
  • Add water little by little and keep mixing it. Make it a thick batter without any lumps.
  • Take a ladle full of batter and spread it thinly on the hot tava. 
  • Cook it on medium flame till it turns a bit crispy. 
  • Serve hot dosa along with Coconut Chutney or your favourite side dish. 


Tips:
  • Adjust the wheat flour - sooji rava ratio as needed. The more sooji rava you add, more crispier the dosa will be.


Read more ...

Wednesday, 3 June 2020

Cabbage - Sprouted Green Gram Palya | Cabbage - Sprouted Mung Bean Masala Dry Curry

As a South Indian family, we love rice for our daily lunch. Hubby loves Roti / Chapathi and hence, I prepare Roti / Chapathi for our dinner. To ease the the cooking time, I plan to make any one side dish or sambar or dal to be suitable for both rice and roti! This reduces my time in the kitchen a bit.
Here is one such Palya / curry which goes well with rice, roti / chapathi, dosa and poori. Do try this healthy and delicious Cabbage - Sprouted Green Gram Palya / Thoran / Masala Dry Curry and let me hear your feedback :)


Preparation time: 15 minutes
Difficulty level: Medium
Serves: 3

Ingredients:
  • Finely shredded cabbage - 3 cups
  • Sprouted green gram / mung bean - 1/2 cup (can use more also)
  • Salt - to taste
  • Amchur powder / hulipudi - 3/4 tsp
  • Sugar - 1/3 tsp
  • Pav Bhaji Masala powder - 1 tsp
  • Red chilli powder - 1/4 tsp (adjust according to spiciness)
 - For Seasoning:
  • Oil - 1 1/2 tbsp
  • Dry red chilli - 1 inch piece
  • Urid dal - 1 tsp
  • Mustard seeds - 1 tsp
  • Turmeric powder - 1/3 tsp
  • Green chilli - 1 slit
  • Curry leaves - 5 to 6

Recipe Instructions:
  • Keep all the ingredients ready.
  • Heat oil in a heavy bottom pan for seasoning. Add red chilli piece, urid dal and mustard seeds. Toast it till mustard seeds start crackling.
  • Add turmeric powder, slit green chilli and curry leaves. 
  • Sauté it once and add shredded cabbage and sprouted green gram.
  • Mix everything well, close the lid and cook it on low to medium flame. 
  • Keep mixing it every now and then to avoid burning. If the mixture looks too dry, a few tablespoons of water can be added. I have not added and water here. 
  • When the mixture is nearly cooked, add salt, sugar, amchur powder, pav bhaji masala powder and red chilli powder. Mix it well and cook covered till done. 
  • Serve this delicious Palya along with rice, chapathi, dosa or poori.

Tips:
  • You can skip using green chillies by adding little more chilli powder.
  • Adding sugar is purely optional.  
  • Pav bhaji masala powder can be replaced with sambar powder or any other masala powder.

Read more ...

Wednesday, 20 May 2020

Eggless Orange Cake | Bakery Style Eggless Plain Cake

During our childhood days, Cake was a luxurious treat for us. Rarely we had a chance to eat the bakery products like cakes, so it felt like cakes were the most delicious food when compared with whatever Mum made at home with all the love! Gone are those days and now, many of us have ovens at home and its easy to prepare cakes or other bakery food whenever we feel like.
I often prepare varieties of eggless cakes at home. When kids are at home, how much ever snacks I prepare, they all vanish so quickly! My daughter loves to eat cake for her evening snacks. Eggless Vanilla Cake and Eggless Chocolate Cake were here favourites before. And when we found this way of making Eggless Orange Cake, this cake has become her favourite now!
I just tried to follow the technique of Hot Milk Cake while preparing my Eggless Orange Cake and the result was - Wow! My eggless loaf turned out to be the most delicious one with a soft, airy, moist texture. It tastes the same like Iyengar Bakery Plain cakes. 
Below is the recipe of Eggless Orange Cake for you all:


Preparation time: 10 minutes
Baking time: 25 - 30 minutes
Difficulty level: medium
Serves: 1 loaf cake

Ingredients:
  • All purpose flour (Maida) - 1 1/2 cup (Or you can use Maida and wheat flour in 50:50 ratio)
  • Baking powder - 1 1/2 tsp
  • Baking soda - 1/8 tsp
  • Salt - a pinch
  • Fresh orange juice - 1/4 cup
  • Sugar - 1/3 cup
  • Orange zest - 1 1/2 tbsp
  • Milk - 1/2 cup
  • Curd - 1/4 cup
  • Oil - 1/2 cup

Recipe Instructions:
  • Preheat the oven to 175C.
  • Grease the baking pan with oil, dust it lightly with flour and line it with baking paper. 
  • Sieve together flour, baking powder and baking soda 2 - 3 times.
  • Mix together sugar, salt and curd in a bowl.
  • Once sugar is dissolved completely in the mixture, add orange juice, zest and oil. Mix it well.
  • Fold in the flour in small batches and mix it gently. 
  • Add the hot milk to the batter little by little and bring it to thick, pouring consistency (like dosa batter).
  • Transfer the batter into the lined baking pan and bake it for about 25 - 30 minutes or till the toothpick inserted comes out clean. Mine got done exactly at 25 minutes.
  • Wait for it to cool down on a cooling rack. 
  • Once its almost cool, take it out of the pan and allow to cool down completely before cutting it into slices.
  • You can pour some icing if you would like to. Or it can be eaten as it is.

Tips:

  • Tutti frutti chunks can be added to this cake to enhance the taste and make it more colourful.


ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

Read more ...

Wednesday, 13 May 2020

Sun-dried Raw Jackfruit Raita | Onagisida Halasina Tole Bajji (Gojju)

Now, its the season of Jackfruits in India. Both raw and ripe jackfruit are great for cooking. Few food items are made using them which can be preserved till the next season. At my mum's place, they prepare raw jackfruit chips, preserve some raw jackfruit flesh in salt water and also, sundry the raw jackfruit pieces. So, its possible to prepare jackfruit dishes whenever they feel like.
My Mum had packed some Sun-dried Raw Jackfruit pieces for us during our recent India trip. We are enjoying typical native style curries once in a while now! Below is the recipe of Sun - dried Raw Jackfruit Bajji or Raita.
Click here to see How to make Sun - dried Raw Jackfruit Pieces.


Preparation time: 20 minutes
Soaking time: 20 minutes
Difficulty level: medium
Serves: 4

Ingredients:
 - For seasoning:
  • Oil - 1 1/2 tbsp
  • Dry red chilli - half piece
  • Urid dal - 1 tsp
  • Mustard seeds - 3/4 tsp
  • Green chilli - 1 (or as needed)
  • Crushed garlic - 1 tsp

Method:
  • Soak 1/2 cup of sun-dried raw jackfruit pieces in 3/4th cup of water for about 20 minutes.
  • Pressure cook the soaked raw jackfruit pieces along with the soaked water for 2 whistles.
  • Take off the excess water and mash the cooked jackfruit pieces lightly.
  • Add 1 cup of thick curd to the mashed jackfruit. Also add salt and lime squeeze for taste.
  • Heat oil for seasoning in a wok of small pan. Add red chilli piece, urid dal and mustard seeds.
  • When mustard seeds start crackling, add green chilli pieces and crushed garlic. Sauté it for a minute or two, or till aromatic. 
  • Add this seasoning to the curd - jackfruit mixture. Crush the chillies with ladle or with your finger tips. 
  • Mix the bajji / gojju / raita well and serve it with hot rice.

Tips:
  • Take care while adding salt to this recipe. Since the jackfruit pieces are salted and sun-dried, it already has some salt in it. If the Raita / Bajji tastes too salty, take a palm size of banana leaf and soak it in the salty dish for about 15 - 20 minutes and take it off. Banana leaf will suck the salt content in it.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

Read more ...

Sunday, 10 May 2020

Potato - Snow Peas Dry Sabzi | Aloogadde - Snow Peas Palya | Mixed Veg Dry curry | No Onion No Garlic Recipe

This year, we had planted some snow pea plants in our little backyard. Snow peas are easy to grow, they won't need much care and the yield is also pretty quick. Now, the winter has started and still we are getting enough crop to serve our little family. As they have a sweet taste, my kids love to pick the snow peas fresh from the garden and eat them as it is.  
Here is the recipe of a side dish which my family loves to eat often. I use potato, snow peas, capsicum and green peas for this Subzi. But it should be ok if you skip capsicum and / or green peas.


Preparation time: 25 minutes
Difficulty level: Medium
Serves: 4

Ingredients:
  • Potatoes (big) - 2 
  • Snow peas - 8 to 10
  • Capsicum chopped - 3/4 cup
  • Green peas - 3/4 cup (I have used frozen peas)
  • Kasuri methi - 1 tbsp
  • Cumin coriander powder - 1 tsp
  • Salt - to taste
  • Pepper powder - 1 tsp or for taste

 - For seasoning:
  • Oil - 2 tbsp
  • Fenugreek / Methi seeds - 1/4 tsp


Method:
  • Wash all the vegetables thoroughly in clean water.
  • Chop the snow peas and capsicum into medium size pieces.
  • Peel and chop the potatoes into small pieces lengthwise.
  • Heat oil in a heavy bottom pan. Add the fenugreek seeds and toast till aromatic.
  • Add the potato pieces, mix well and close the lid for cooking.
  • Keep mixing it frequently to avoid potatoes sticking to the bottom.
  • When the potatoes are half-cooked, add chopped snow peas, capsicum, green peas and kasuri methi. Close the lid and continue cooking. Keep mixing them regularly.
  • When potato pieces are almost cooked, add salt, pepper powder, cumin - coriander powder and cook for 3 - 4 minutes or till done.
  • Serve this delicious side dish along with rice, chapathi or pooris.



Read more ...

Monday, 4 May 2020

Crispy Chocolate Bytes | Chocolate Crackles | Choco Coated - Rice Bubbles

Who loves chocolates? I know, most of us love chocolates. Chocolates are good to eat in any form and any time. Here is one easy and quick recipe using cooking chocolate and rice bubbles. I guess, rice bubbles can be replaced with our own Murmura (Mandakki) if its not salty; but I have not experimented it yet. These Choco treats are my kiddo's favourite snacks. Also, they are perfect for kids parties, food stalls, picnic and travels.
Here is the recipe of Choco Crackles to munch on any time!


Preparation time: 15 minutes
Difficulty level: Easy
Serves - 27 byte size treats 

Ingredients:
  • Cooking chocolate (I have used dark cooking chocolate)- 100 gram 
  • Rice bubbles (plain, white ones) - 2 1/2 cup
  • Coconut oil (or Copha)- 1 1/2 tbsp 

Cooking method:
  • Heat coconut oil and cooking chocolate in a double boiler. Or, fill water in a wide pan upto 1/4th. Place a vessel inside and start heating. Put the oil and chocolate in the inner vessel. 
  • Keep mixing the mixture regularly. 
  • Once everything is melted and turns into a fine paste, fold in the rice bubbles.
  • Mix everything well and turn off the flame.
  • Scoop the mixture on a plate or into cupcake moulds. I have used small cupcake tray to make them cuter!
  • Keep the tray inside the fridge for 10 minutes.
  • Heat the bottom of the tray / plate for a second or two. This make it easy to unmould the choco crisps in no time. 
  • Have a byte or more. And store the remaining in an airtight container!


Read more ...
Related Posts Plugin for WordPress, Blogger...