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....

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...

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 adj...

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. ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Serving : 3 people    Preparation time: 30 minutes Ingredients: Finely chopped cabbage - 2 cups Green gram - 1/2 cup (soaked in water for 7 - 8 hours or overnight) 1 small onion Green chillies 2 - 3 Curry leaves Few drops of lime squeeze Salt - according to taste For seasoning: Oil - 4 spoon, urad dal - 1/2 spoon, mustard seeds - 1/4 spoon, turmeric - 1/4 spoon Procedure: Chop the onion and green chillies and keep aside. Heat the oil in a pan, add urad dal, mustard seeds and turmeric. Once they splutter, add green chillies, curry leaves, and then, cabbage. Close the lid and cook for 2 - 3 minutes. Then, add the soaked green gram and salt. If you want, you can add little sugar. Close the lid and allow to cook. When its almost done, add chopped onion. Cook it for 3 - 4 minutes and remove from flame. Finally, add the lime squeeze and mix well. It goes well with rice, roti or chapathi and dosa.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Most of the days, our dinner will be accompanied by some or the other kind of roti or chapathi. I will keep on trying some or the other variations in doing them. Here is a version of Carrot Rotti, which is the result of my experiments in the kitchen. It suits for breakfast as well as for the lunch box. If you find it difficult to prepare it in the morning, you can keep them ready by previous night itself. Preparation time: 45 minutes You can prepare 8 - 9 rotis with the measurements given here. Ingredients: Wheat flour - 2 3/4 cup Warm water - 1 1/2 cup Salt to taste Oil Amchur powder - 1/2 spoon Red chilly powder - 1/2 spoon Kasoori methi - 2 spoon Carrot - 1/2 piece Method: Grate the carrot and keep aside. In a vessel, combine the wheat flour, salt, amchur powder, red chilly powder, kasoori methi and grated carrot. Add water little by little and make a smooth dough. Add 2 - 3 spoons of oil to this doug...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Are you the fan of Pani puri like me? Here is the recipe for preparing tasty pani puri at home..  Preparation time: 40 minutes Serving: 4 - 5 Ingredients: 1) For Pani -     Coriander leaves - 1 bunch     Mint leaves - 1 bunch     Green chillies 2 - 3     Tamarind - lemon size     Lemon - 1     Pepper - 2 tbsp     Cumin seeds - 2 tbsp     Salt - as per taste     Water - 1 1/2 ltr (boiled and cooled down) 2) For Aloo stuffing:     1 big potato     Red chilly powder - 1/2 spoon     Pepper powder - 1/4 spoon     Salt     Amchur powder - 1/4 spoon (Alternatively, you can use few drops of lemon juice)     1 medium size onion     Finely chopped coriander - 2 spoon Procedure: - Pani:  Dry roast the cumin se...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Up to these days, we were hearing from our relatives in India that they are enjoying the season with varieties of mangoes. We were really feeling sad about not getting the mangoes here.. Now, the time has come for us to enjoy the mangoes! Mexican mangoes are available in the grocery stores these days. Already I prepared few varieties with mangoes, but one thing which is in my mind is mango ice-cream! Even though it is winter, I am sure, I will prepare the mango ice-cream soon. Here is the delicious Mango Seekarane recipe for you. Hardly, it will take 20 - 30 minutes for you to prepare. If you have mangoes at home, you can prepare it anytime! Serving: 3 Preparation time: 20 - 30 minutes Ingredients: Ripe mangoes: 2 Sugar or jaggery for sweetness Pinch of salt Powdered cardamom - 1/4 spoon Milk - 2 1/2 to 3 cups Grated coconut (optional) - 1/2 cup Procedure: Clean the mangoes, remove the peel and chop them finely. ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.   Both myself and hubby are the great fans of tomato rice. So, I will be preparing it very often at home. These days, due to drastic increase in tomato prices, we had reduced using the tomatoes little-bit. Now, the prices are coming down slightly; and this week, my menu is full of tomato varieties.. tomato dosa, tomato curry, rasam and tomato rice! Today, I am posting the delicious tomato rice recipe for you. Try this recipe, and enjoy the week-end:) Ingredients: Ripe tomatoes - 2 Onion - 1 Finely chopped coriander - 3 tbsp Elachi/ cardamom - 2 Cinnamon - 2 pieces Cloves - 4 Cumin seeds - 1/2 tbsp Green chillies - 2 Ginger garlic paste - 1/2 tbsp Pinch of turmeric Red chilly powder - 1/2 spoon Rice - 1 1/2 cup Salt - according to taste Lime squeeze Oil - 3 tbsp Water - 2 3/4 cup (depending on the rice) Procedure: Cut tomatoes, red chillies and keep aside. Slice the onion thinly. Heat oil in ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Gol gappa is a kind of small poori which is the main ingredient in chat items. If you have gol gappa at home, you can prepare the delicious chat food at any time. Of course, you can buy it from the shops also. I always prefer preparing these gol gappa at home. Here is an easy recipe for preparing gol gappa: Ingredients: Sooji rava / samilina - 1 1/2 cup All purp flour / maida - 3 to 4 tbsp Salt as per taste Cooking soda - 1/4 spoon Little water Oil for deep frying Method: Mix the all purp flour, rava and salt in a vessel.  Add water little by little and prepare the dough. Better if it is harder than chapathi dough. Cover this dough with a wet cloth and let it rest for 30 minutes. Prepare lemon size balls from the dough and roll them like chapathi. You can use some dry flour if required.   Take a small round shape cutter (I used the cap of milk can here) and cut the chapathi into small round pooris. Repeat this step until all the dough...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Here is one more addition to the list of Chutneys. Normally, what we do is we will repeat only few varieties of chutney or other side dishes most of the times. Day-by-day, we ourselves will get bored with these routine things. So, I feel that it is always better to keep on adding new things to our collection. Traditional Havyaka style of food requires lot of coconut. I will prepare some varieties of food which won't taste good if we won't add coconut. So, I will keep a stock of shredded coconut in my freezer. Last week, we bought one coconut from a store nearby. But it was spoiled and we ended up in throwing it to the dustbin. After 2-3 days, again I went for buying the coconut. I bought it from a different shop this time. For my bad luck, it was also spoiled! So, buying coconut has become a big challenge for us these days. This chutney is from my sister's collection of recipes. Of course, lot of credit I need to give to her s...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. I learned this recipe from Suvarna channel cookery show, hosted by Sihikahi Chandru. I have made few modifications for my convenience. You feel the taste similar to curries which we get in hotels. This gravy goes well with roti, chapathi, naan, etc.      Ingredients: Potato - 1 Cashew nuts- 10 (soak in water for 30 minutes before use) Elachi - 1 Ginger - 1 inch Garlic - 1 pod Cumin seeds - 1 spoon Fennel seeds(saunf) - 1/2 spoon Dry red chillies - 3 Garam masala powder - 1/2 spoon Kasoori methi - 1/2 tbsp Honey - 3/4 tbsp Finely chopped coriander leaves - 2 spoon Salt - according to taste For seasoning: oil - 2 spoon, cumin seeds - 1/4 spoon Oil for deep frying Procedure: Grind the cashew nuts, elachi, ginger, garlic, cumin seeds, fennel seeds and red chillies into fine paste. Cut the potato into medium size cubes and make holes with a fork from all sides. It will help to cook them easily. Heat the oil in a pa...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Here is a side dish, which is a good combination with rice. We both i.e. me n hubby, like these kind of side dishes very much. So, I will prepare some or the other kind of gojju frequently. For working women and also for bachelors, it will reduce the burden of cooking a little bit, since you can store and use them for couple of days. You can use this carrot gojju upto a week if you keep it in the fridge.   Ingredients: 1 medium size carrot Dry red chilly - 1 Urad dal - 1/2 spoon Mustard seeds - 1/4 spoon Pinch of asafoetida  Turmeric - 1/4 spoon Green chillies - 3 Grated coconut - 1/2 cup Tamarind - little  Salt as per taste Oil - 2 spoon Procedure: Finely chop the carrot into small pieces. Heat 1 spoon of oil in a pan. Add red chilly, urad dal, few mustard seeds, asafoetida, and turmeric. Once it splutters, add the green chillies. Saute for a while, and add the chopped carrot. Add little water, close the lid and cook it unti...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. This is a traditional sweet dish, normally prepared in festivals and other celebrations. Holige will be in yellow color, looks almost like a chapathi, but sweetish in taste with very very smooth and delicate texture. Even though it is bit difficult to prepare and time consuming, you will forget all the stress while eating the Holige.. Ingredients: Chana dal(split) - 1 cup (soak in water for 2 - 3 hours) Sugar / Jaggery - approx. 1 cup Salt - little Turmeric - 1/4 spoon All purp flour/maida - 1 cup Powdered elachi - 1 spoon Oil 4 - 5 tbsp Water Method: - For Kanaka (Dough) Take 1 cup of all purp.flour, add turmeric and pinch of salt and mix it with your hands. Add around 1/4 cup of water to the flour and mix well.  To this sticky dough, add 5 tbsp or little more oil and mix thoroughly. Now, the dough should be very smooth, but it will not stick to your hands.  Keep this dough covered with a wet cloth for 2 - 3 hours. - For Hoorana (St...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. This is my sister's way of preparing rasam. Easy to prepare, and it will awake your taste buds! Ingredients: Ripe tomato - 1 Grated coconut (optional) - 1 tbsp Moong dal - 1/4 cup Rasam Powder - 1 1/2 spoon (or, simply you can use sambar powder) Chopped coriander leaves - 1 tbsp Few curry leaves Tamarind pulp or lemon squeeze - as per taste Sugar / jaggery - 1/4 tbsp Salt - for taste For seasoning: dry red chilly - 1, oil - 1 tbsp, cumin seeds - 1/2 tbsp, mustard seeds - 1/2 tbsp, pinch of turmeric, asafoetida Procedure: Finely chop 1 tbsp tomato and keep it aside. Chop the remaining tomato into big pieces. Pressure cook them along with moong dal, pinch of turmeric and 2 - 3 drops of oil, by adding enough water. After 1 whistle, switch off the flame and allow it to cool down. Grind this dal mixture in mixie for 1/2 minute into smooth paste. You can add 1 tbsp of grated coconut while grinding, if you want. Heat oil in a pan, add ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Paladya is one of the authentic curry recipes of Havyakas. It is prepared using the butter milk or sour curd. You can use okra, cucumber, dosakai (Yellow cucumber) or even potatoes for preparing this recipe.  Ingredients: Okra 5 - 6 (I used okra here. You can use other vegetables also) Grated coconut - 1 cup Dry red chilly - 1 Green chillies - 2 Coriander seeds - 1 1/2 spoon Mustard seeds - 1/2 spoon Turmeric - 1/4 spoon Few curry leaves 1/2 lime Salt as per taste Butter milk For seasoning: Oil - 1/2 spoon, Split black gram (urad dal) - 1/2 spoon, pinch of asafoetida, mustard seeds - 1/4 spoon  Method: Wash the okras thoroughly, drain the water and wipe them with a dry cloth to remove all the water. Take around 2 cups of water in a vessel add salt, lemon squeeze as per your taste and allow it to boil by closing the lid. Cut the okra into slightly big pieces and keep aside. Grind the red chilly, green chillies, coriander seeds, musta...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Here is a recipe which I learnt from my Mother-in-law. She also likes a lot and prepares it for breakfast at-least once in two weeks. Of course she uses only the the grated cucumber, but I normally use potato and carrot in addition to this. Try this recipe, and I am sure, you will like it :) Ingredients: Rice Flour - around 2 cups Medium size cucumber - 2 Potato - 1 Carrot - 1 Medium size onion - 2 Green chillies 4 - 5 Chopped curry leaves Salt as per taste Oil or butter Procedure: To start with, grate all the vegetables, finely chop the onion and chillies. Mix the above things with chopped curry leaves and salt. Then, add the rice flour and mix well. The dough should be bit watery only. Else, Rotti will become hard. If it looks dry, add little curd. Let it rest for 20 minutes and then, heat tava, put the batter directly on the tava and spread thinly with your hands into round rottis. Else, you can prepare the rotti on the banana leaf and put i...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. This Rava rotti is my all time favorite. It suits for breakfast, lunch and even for evening snacks. Courtesy for this recipe goes to my dear sister, who taught this recipe to me.. Some people call it by the name Kaayi Rotti, since Kaayi (coconut) is one of the main ingredients in this recipe. Ingredients: Semolina / Sooji Rava - Approx. 3 cups Onion - 2 Green Chillies 6 - 7 Grated coconut - 1 cup Finely chopped curry leaves - 1 tsp Little Curd Salt as per taste Grated mixed vegetables of your choice : carrot, capsicum, bottle gourd, etc. - upto 1 1/2 cup Procedure: Mix semolina, grated vegetables, finely chopped onion and green chillies, curry leaves, grated coconut and salt in a mixing bowl into a dough.   If required, add some curd and mix it well. Keep it closed for about 20 minutes. Take small quantities of dough, prepare balls and flatten them with your hands into rotis on a greased plastic sheet. Put the rava rotti on the heate...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Ingredients: All purp flour / Maida - 2 cup Ghee / Clarified butter - around 1/4 cup Powdered sugar Rice flour - 2 Tsp Water Oil for deep frying Procedure: Take all purp flour in a vessel, add 3-4 tsp of ghee and mix well. Then, add water little by little and prepare a smooth dough. Add some ghee to the rice flour, mix it well until it becomes very smooth and creamy. Prepare lemon size balls from the dough and roll like chapati.  Take one chapati, apply the prepared cream on it evenly, then put another chapati upon it. Again, apply the cream and put one more chapati on it.  Put 3-4 chapatis like this and apply the creamy rice flour on each chapati. Then, roll these chapatis tightly into a single roll. Cut the roll into small pieces of equal size. Flatten the pieces a little and roll them like small Pooris .  Heat oil in a pan and deep fry the rolled Chiroti under medium flame till it gets golden color. Drain the oil and then, sprinkl...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Again, this is a Vah chef recipe. If you want to prepare dosas quickly, you can try this one. Damn easy to prepare and there is no compromise in taste. To view the video recipe from Vah chef, just click Here . Ingredients: Semolina / Sooji Rava - 1 cup Rice flour - 1 cup All purp flour / Maida - 1/2 cup Salt - as per taste Coarse Pepper Hing / Asfoetida - a pinch Ginger paste - 1/2 Tea spoon Finely chopped green chillies - 1 Tea spoon Jeera seeds - 1/2 Tea spoon Procedure: Mix all the ingredients in a vessel into a batter of very thin consistency by adding enough water. Heat the tava, pour the batter on the tava and prepare thin dosas. It should be very thin like Neer Dosa. Enjoy these dosas with any chutney of your preference. Don't keep the batter for long time. Else, dosas will become very smooth.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Hi all, here is a recipe which I learnt from my favorite cook Vah Chef. Click here to view the video recipe of Vah chef. Ingredients: All purp.flour / Maida - 3 cups Dry yeast - 1 Tea spoon Milk / curd (optional) - 1 cup Oil Salt as per taste Sugar - 1/2 Tea Spoon Water - 50 ml (approx) Procedure: Sieve the all purp. flour. Take around 1 cup of warm water, add yeast, sugar, salt and about a tea spoon of oil and mix it. You can add some milk or curd also. Add this mixture to all purp flour and prepare a very smooth, sticky dough. Add 2-3 spoon of oil to the dough and keep it closed for 15 - 20 minutes. Prepare lemon size balls from the dough by applying the dry flour to your hands. Keep the balls closed by a cloth so that so that they won't get dried.  Take the balls of dough one by one, slowly press them with your hands and make it like a chapati by transferring them from one hand to the other. Preheat the oven to 450 C, keep the prepared naa...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.    Here is a version of coconut chutney, where you can replace a portion of putani / split peas..If you are more cautious about cholesterol, you can go for this version! It goes well with Dosa, Roti, Parathas, etc. Ingredients: Grated coconut- 3/4 cup Green chilles 3 - 4 curry leaves 10 - 12 (leaves) Small piece of ginger Coriander leaves - 1/4 th cup Salt to taste Small piece of tamarind / 1/4 spoon of tamarind pulp For seasoning: oil and mustard seeds Split peas - 2 spoon Procedure: Heat 1 spoon of oil in a pan, add whole green chillies and fry it for about 2 minutes. Then, add ginger, coriander leaves, and curry leaves, fry them for a while and remove from flame. If you want to use less coconut, you can add split peas while frying the ingredients and can reduce the qty of coconut to 1/2 cup. Grind these fried items with grated coconut, tamarind and salt in a mixer by adding little water. Heat little oil in a pan, add mustard seeds. O...