Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. This is one of the authentic recipes of Malnad region. Everybody knows that the orange peel is used for face pack. using the same orange peel, wonderful Gojju can be prepared very easily! Taste of this gojju will be little sweetish with the hint of spice and tanjiness. Nice flavor of orange will enhance the taste of the gojju. This can be had as a side dish with rice. Preparation time: 30 minutes Servings: 4 - 5 Ingredients: Orange peel - 1/4th peel of a medium size orange Grated coconut - 3/4 cup Dry red chillies - 3 Urad dal - 1 spoon Mustard seeds - 1/4 spoon Sesame seeds - 1 spoon Pinch of asafoetida Oil - 2 spoon Tamarind - around 1 1/2 spoon (can use raw or pulp) Jaggery - 3 tbsp or more Water Method: Heat around 1 cup of water and bring to boil. Put the orange peel in the boiling water and cook for 5 minutes. Squeeze off the water from the peel and keep aside. Heat oil and add red chilli pieces, urad dal, mustard seeds, sesame seeds and a...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Once we hear the word 'Chakkuli', first thing that comes to our mind is Ganesh Chaturthi. My mom and aunts used to prepare Chakkuli in lots and we were enjoying eating them up-to months! There is a tradition in my native that all the ladies will visit their mom's place with their hubby after the festival and give mom 'Baagina'. It consists of some holy items for ladies like- bangles, kunkum and turmeric, blouse piece or saree, etc. There is a belief that it is good for the daughter to prepare the Baagina on Ganesh Chaturthi and give to her mom and get her blessings. So, every daughter will visit her mom's house after the festival. Chakkuli, Vade , etc. dishes prepared for the festival and will be served to all these guests. Coming to the recipe, Chakkuli muruku will be more crispier than the Chakkuli, which will be prepared as snacks for day to day use. It is very popular in Tamil Nadu state of India. Because of its taste, yo...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. This is slightly different from regular lemon rice. This colorful lemon rice with sweetcorn looks very nice and attractive (not as in the below pick! I couldn't take a good pick this time :( ) Especially, children will love it a lot :) I tasted this kind of lemon rice for the first time at my sister-in law's place and liked it a lot. I learned it from her and it has become a common lunch box item at my home these days. Preparation time: 40 - 45 minutes Servings: 2 Ingredients: Rice (uncooked) - 1 1/2 cup Sweet corn (fresh or frozen) - 3/4 cup 1 Lime Salt Sugar - 1/4 spoon For seasoning: Oil - 3 spoon, Urad dal - 1 spoon, Mustard seeds - 1/2 spoon, pinch of asafoetida, turmeric - 1/4 spoon, chopped green chillies - 3, few curry leaves Method: Wash the rice thoroughly and cook them. Don't make it too smooth and sticky. Spread the cooked rice on a wide plate and allow to cool.  Heat oil in a frying pan, add urad dal, mustard seeds an...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. In India, Kheer / Payasam is mainly meant for serving to the God. Also, its very convenient to prepare Kheer when you want to prepare some sweet dish in less time. Main ingredients needed for any kind of Kheer are - milk and sugar / jaggery. Different varieties of Kheer are prepared by adding other thing with these main ingredients. When we were in Bangalore, I was getting nice bottle gourd from 'Reliance Fresh' almost throughout the year. I used to prepare Bottle-gourd Kheer frequently. After coming to Australia, I tried preparing same kind of Kheer using Zucchini. To our surprise, it resembled the same taste of Bottle-gourd Kheer! These days, I never look for bottle-gourd in the shops; we got used to the taste of zucchini itself! This delicious dessert can be prepared very quickly. If you like a sweet side dish, it goes well with Tellevu also! Preparation time: 20 - 25 minutes Servings: 2 Ingredients: Zucchini - 1 Whole ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. If you go to any Havyaka home in North Kanara, you will find a kind of paper like thin dosa for the breakfast. That is Tellevu! Tellevu is one of the special food of Havyakas. Preparing Tellevu is really an art; once the batter is poured onto the hot dosa pan, it should be spread very quickly. Else, the batter will get cooked and you can't spread it thinly. A waste credit card or a plastic playing card will be useful to spread the batter on the dosa pan. In my native, they will use the folded Banana leaf to spread the batter. But this is not going to be a better idea for people living in cities! It was a long time ago I prepared Tellevu in our home. Last week, I prepared it for breakfast and was telling my husband that I will post this recipe on my blog. Suddenly, he gave an idea to shoot the tellevu preparation! Then, he came with the camera and took the video of the same. I was bit nervous coz for me, this was the first presentation :) B...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Set dosa is my all time favorite. Whenever some guests are coming to our home, I will be in a confusion about the food menu. Most of the times, I will prepare Set dosa for the breakfast. Its for the simple reason that, set dosa will come out nicely all the time. Totally, there be Zero risk if I opt for this dosa! For set dosa to come out well, batter need to be kept in a warm place for fermentation. During winter time, fermentation will be bit difficult. What I do during such times is, I will cover the vessel with batter with one more slightly bigger vessel. This will help to maintain the warmth to some extent. If you have a microwave oven, you can heat it little-bit and keep the batter inside the oven for fermentation.   Preparation time: 30 minutes Fermentation time: 7 - 8 hours Soaking time: 5 - 6 hours Servings: 3 - 4 Ingredients: Rice - 3 cups Urad dal - 1 cup Fenugreek seeds - 1 tbsp Flattened rice (Poha) or cooked rice - little less tha...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Rava Kesari or Shira is a common sweet dish in all parts of India. Most of the people prefer this for entertaining the unexpected guests Because it is simple to prepare and great to serve! This kind of Kesari can be prepared using the wheat flour also. I always prefer Semolina Kesari than wheat flour one. I prepared it last month to entertain the guests. It was a long time since we have eaten this Kesari and we enjoyed eating this delicious sweet. Preparation time: 40 - 45 minutes Servings: 4 Ingredients: Semolina / sooji rava - 1 1/2 cup Sugar - 3 cup Ghee - 1 cup Cashews, raisins Cardamom powder - 1/2 spoon Milk - 1/4 cup Few strands of saffron (optional) Water - 3 3/4 cup (2 1/2 cup of water for each cup of semolina) Pinch of salt Procedure: Heat half the ghee in a pan. Add semolina to the pan and roast until golden brown or until you get the nice aroma. Heat the oil in a vessel and it should be nicel...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. We always prefer some or the other kind of dosa for the daily breakfast. Sometimes, I prepare rotti or idli also, but most of the days, our day starts with dosa! Here, we get a vegetable called Zucchini. It looks like cucumber, but tastes like bottle-gourd! Sometime back, we had been to a Farmers market nearby and bought this vegetable from the market. Somehow, I was not able to finish it off and it started spoiling. I thought of using the zucchini for preparing the dosa batter. Dosas came out very well and we couldn't make it out that it is made of zucchini!! Then, the stock of zucchini got over very easily.  Last week I tried preparing Spicy Dosa or Khaara Dose, which I learned from my mom using the zucchini. It came out very well. I already prepared it three times using zucchini and we people enjoyed it a lot. Now, I am sharing this recipe with you as well! Zucchini is not a must, you can replace it with green cucumber or yellow cucum...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Vade is one of the authentic Havyaka delicacies, especially prepared for the Ganesh Chaturthi festival. People will prepare Chakli and Vade in lots for this festival and enjoy them upto a month after the festival. This dish can be prepared with very less items which will be there in everybody's kitchen.. but it needs bit more time and little stressful job! Better to get a helping hand instead of doing it alone.. Preparation time: 1 hour Soaking time: 5 hours Yield: 24 vade of medium size Ingredients: Rice - 3 cups Urad dal (split) - 1/4 cup Fenugreek 8 - 10 seeds Carom seeds - 1/4 spoon Cumin seeds - 1 spoon Sesame seeds - 1 spoon Green chilli - small piece Oil for deep frying Salt to taste Procedure: Soak urad dal and fenugreek seeds in water for 2 - 3 hours. Wash the rice thoroughly with enough water and spread them on a cotton cloth for 5 minutes to absorb the excess water. Powder them coarsely like sooji rava befor...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Boondi Laddoo is a sweet variety which is popular throughout India. It is common to prepare these laddoos on festival and other occasions. Boondi (small balls) will be prepared from the besan flour and laddoos are made by combining these boondis with sugar syrup; that's the reason its called as Boondi Laddoo!  My mom will prepare similar kind of laddoo for Ganesh Chaturthi festival using the jaggery instead of sugar. Even I wanted to pepare the laddoos this time for the festival, but I prepared them using the sugar. This was the first time I prepared these laddoos and it was a great success! Folks liked it a lot and laddoos got over very quickly :)   Preparation time: 1 hour Yield: 14 laddoos of medium size Ingredients: Besan flour - 2 1/4 cup Sugar - 2 1/4 cup Cardamom - 3 Cloves - 4 Cashews, raisins - optional Water Oil for deep frying A ladle with small holes to prepare the boondi  Proced...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. This Burfi is one of the special dishes which my Mom prepares. Using only 3 ingredients, this tasty and easy sweet can be prepared. Whenever I prepare this Burfi at home, I will get over within one day!  Preparation Time: 40 minutes Ingredients: Groundnut - 1 cup Sugar - 1 cup Milk - 1 cup Procedure: Dry roast the groundnut and remove the skin. Prepare a fine powder from the roasted groundnut. Take a thick bottom pan, pour the milk and sugar, and bring to boil. Once the sugar dissolves in milk, add the groundnut powder and mix well. Keep mixing the mixture till it thickens, separates from the bottom and reach the Burfi consistency.  Pour it on a greased plate and spread nicely. You can use the rolling pin to spread it evenly. Cut it into desired shapes once it becomes cool.   Tips: If you are confused about the right consistency for the Burfi, just put few drops of the Burfi mixture on the plate. If it becomes solid when it...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. There is a big shopping complex in our area, which is at walkable distance from our house. Normally, we will go there frequently for our household needs. Last week, I had been there for browsing something and I found Totapuri mangoes in a shop there. I just rushed in and bought few mangoes with the idea of cutting and eating them. But it was too much tangy and I couldn't eat even a single pie! Then, I thought of preparing this Gojju (Thick gravy).  More sour the mango is, its better for this Gojju. If boiled nicely, this can be preserved upto 4 - 5 days without refrigeration. Of course, you can use the mangoes preserved in salt water also instead of fresh ones. This gojju will be a good combination with rice. Time required: 40 minutes Ingredients: 1 big raw mango (sour) Dry red chillies - 2 Green chillies - 6 (Adjust as per your taste) Urad dal - 1/2 spoon Mustard seeds - 1/2 spoon Asafoetida Few curry leaves ...