Thursday, December 12, 2013

Fruit Yogurt | ಫ್ರೂಟ್ ಯೋಗರ್ಟ್

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

These days, I am not able to update the blog regularly. Some recipe picks are waiting in my laptop for posting. But time goes like that with my little one and I am not getting enough time for my activities. Sometimes when I cook something new, I feel like taking picks of the same. By the time I start the photo shoot, either she will be hungry or it will be her sleeping time. Her voice will alter my concentration and makes me to stop the photo shoot there itself! These picks are also taken at least 3 months back and finally, I am able to write down the recipe now :)
Who says 'no' to the yummilicious Fruit Yogurt? It has become one of our favorite dessert from past couple of years. More often, we will get it from super markets which is available in various flavors like Strawberry, mixed berry, mango, etc. I wanted to prepare my own fruit yogurt from long time and after several trials, here is the outcome. Hope you like it!
Also, I feel its a nice way to feed the children some healthy food.

Preparation time: 10 minutes
Cooling time: 1 - 2 hours
Servings: 2

  • Strawberries - 4 to 5
  • Sugar - 7 tsp or to taste
  • Hung curd - 1 cup
  • Vanilla essence (optional) - 1 or 2 drops   

  • Wash the strawberries and chop them finely.
  • Transfer the sugar and hung curd into mixie jar and run the mixie for a minute or till it becomes a smooth paste. You can use the hand mixer also for doing this.
  • Keep aside 2 tsp of chopped strawberries and combine the remaining with yogurt mixture. Run the mixie for half a minute so that the fruit pieces are blended nicely with curd. 
  • Finally, add the remaining fruit pieces and also, 1 -2 drops of vanilla essence if you desire. Run the mixie for 4 - 5 seconds and switch it off.
  • Keep it refrigerated for 1 - 2 hours for setting down. 
  • Enjoy the delicious Fruit Yogurt as dessert or as snack anytime!

  • This yogurt should be consumed within 1 - 2 days of preparation. Since we didn't add any preservatives, it won't be good after 2 days.
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Thursday, November 14, 2013

Turnip Paratha | Navilukosu Paratha | ನವಿಲುಕೋಸು ಪರೋಟ | ಟರ್ನಿಪ್ ಪರೋಟ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

It was during my initial days in Australia..once, hubby had brought a vegetable called 'Turnip' to home. I thought its a new variety of vegetable which I never used earlier. Its outer skin was purple mixed white, but the veggie tasted something similar to our Indian vegetable - 'Navilukosu'. Then I got the info from the net that Turnip belongs to the same family of Navilukosu. Turnip is well suited for Indian dishes like Paratha, Sambar, Hashi, etc.
My little daughter is a big fan of Roti and Parathas. She will accompany us for breakfast and dinner and loves to eat little bytes of roti or paratha. My hubby also likes to have roti / paratha for dinner. So, Roti / Paratha has become part of our dinner these days.
Turnip is one of the vegetables which I frequently use for preparing Parathas. Below is the recipe of Turnip Paratha. Try this delicious paratha and I am sure you are going to like it!

Preparation Time: 40 minutes
Servings  : 3
Difficulty level: Difficult

- For Stuffing:
  • Turnip – 3 nos (medium or bigger ones)
  • Cumin seeds – 1 ½ tsp
  • Green chillies – 2 nos (according to taste)
  • Finely chopped coriander – ½ cup
  • Salt – 1 ¾ tsp or to taste

- For the cover:
  • Wheat flour – 5 cups
  • Water – 2 ½ cup (approx.)
  • Salt – 1 ½ tsp
  • Oil – 4 to 5 tsp

  • Grate the Turnip using a Grater. Mix it with salt and chopped coriander and keep aside for 10 minutes. Then, squeeze of all the excess water from the mixture. Retain this water so that you can use it while preparing the covering dough.
  • Take the stuffing mixture in a bowl. Add crushed green chillies and mix it nicely. Check the taste and add little salt if required. Now, the stuffing mixture is ready for use!
  • Take the wheat flour in a mixing bowl. Add salt and oil and mix it nicely with your hands for 3 – 4 minutes. Add water little by little and prepare a smooth, non-sticky dough. Keep it aside for at least 10 minutes before using.
  • Divide the stuffing mixture into 9 or 10 equal portions. Divide the dough also into same number of equal portions.
  • Prepare the dough balls and roll them half way. Put the stuffing mixture in the center of the rolled dough and cover it properly. Pat the prepared ball little bit with your fingers and keep aside for 2 minutes. Follow the same procedure till all the stuffing is done.
  • Roll the stuffed dough balls into slightly thin circles using a rolling pin. You can use some dry flour for dusting.
  • Heat the tava on medium flame. Transfer the rolled paratha onto the hot pan and cook on both the sides till golden brown. Drizzle few drops of ghee or oil while cooking the parathas.
  • Serve the hot parathas along with your favorite side dish!

  • Half cook the parathas and put them in a zip lock bag. Keep it in the freezer and you can thaw and cook them when required. This saves a lot of time for especially for working women :)
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Friday, September 20, 2013

Corn and Sprouts Salad | ಕಾರ್ನ್ ಮತ್ತು ಮೊಳಕೆ ಕಾಳಿನ ಸಲಾಡ್ (ಕೋಸಂಬರಿ)

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

These days, sweet corn has become a regular item in our weekly veggies list. Somehow we are using it regularly in the form of snack, soup or salads. Both sweet corn and sprouted groundnuts make a nice combo with all the sprouts and vegetables. I usually prepare different salads using both of these along with different sprouts and vegetables. 
Here is an easy salad recipe using sweet corn, sprouts, carrot and pomegranate. Who says 'no' to this yummy salad? Also, this is an easy way for moms to make the kids eat something healthy :)

Preparation time: 10 minutes
Servings: 2
Level of difficulty: Easy

  • Moong sprouts - 4 tbsp
  • Sprouted ground nut - 4 tbsp
  • Sweet corn - 4 tbsp
  • Pomegranate - 4 tbsp
  • Grated carrot - 4 tbsp
  • Salt to taste

  • Combine the sprouts, sweet corn, pomegranate and grated carrot in a mixing bowl.
  • Sprinkle some salt on the top and mix it well.     
  • Add a pinch of pepper powder if you desire. 
  • Transfer the salad mixture to a serving bowl and enjoy!

  • You can make some variations to this salad using different veggies or sprouts of your like.
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Friday, August 30, 2013

Jack Fruit Kheer | Jack Fruit Payasa | ಹಲಸಿನ ಹಣ್ಣಿನ ಪಾಯಸ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

I had thought of posting this recipe before the jack fruit season ends. But these days, I am busy with my little daughter. There's no time left for doing even my routine things! And now, I am realizing why many women blogger buddies stop their writing after having kids :) 
This year, I was in my native during jack fruit season and enjoyed different dishes of jack fruit. Here is the recipe of Jack Fruit Kheer (Payasa) for you. Hope you enjoy this easy and delicious kheer when you get this fruit next time!

Preparation Time: 20 minutes
Servings: 4 - 5
Difficulty level: Medium

  • Ripe jack fruit flesh cut into medium size pieces - 2 cups
  • Milk - 2 cups
  • Water - 2 cups
  • Salt to taste (a pinch)   
  • Sugar - 1 cup or according to taste
  • Jaggery - 2 tsp (optional)
  • Semolina (sooji rava) - 1/4 cup
  • Cardamom powder - 1/4 tsp

  • Take semolina in a small bowl. Add about half a cup water and mix it nicely with fingers or a spoon. Drain all the water and allow it to soak for 10 minutes.  
  • Heat 2 cups of water in a medium size vessel. Once the water becomes hot, add salt and sugar and boil it for 2 minutes. To this, add jack fruit pieces and cook it for a minute. 
  • Once the jack fruit pieces are cooked, add washed semolina. Stir it continuously to avoid lumps.
  • When the semolina is cooked and the kheer mixture becomes thick, add milk and cardamom powder. 
  • Allow it to boil for 2 minutes and switch off the flame. That's all, delicious kheer is ready to enjoy!

  • Ripe jack fruit flesh gets cooked faster. So, take care and don't allow to overcook. If overcooked, it will become like a thick gravy.
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Thursday, August 8, 2013

Mango Sweet Pickle | ಮಾವಿನಕಾಯಿ ಸಿಹಿ ಉಪ್ಪಿನಕಾಯಿ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

The season of mangoes is coming to end now in India. I was in my native this year throughout the mango season. There are lot of mango trees in our backyard, but this year, we couldn't get any mangoes there! Of course we bought mangoes from the city, but its not at all equal to the home grown ones.
It was during our childhood days we were running to my Grandma's place to enjoy those delicious mangoes. Going to their place was the happiest thing for us during those times! Grand parents are no more now, but my Mom's brothers invite my Mom's family every year to enjoy the mangoes at their place. This year, nobody could visit their place during mango season even after frequent invites by them. Finally, the kind hearted brothers sent a big parcel of both ripened and unripened mangoes to my mom's place! Everybody felt so happy and enjoyed the delicious mangoes up to a week. Even my little one enjoyed eating mangoes :)
When it is the mango season, most common dessert we prepare at home is Mango Seekarane (Rasaayana). Either it can be served as dessert or as side dish with Dosa or Roti. Click here to know more about Mango Seekarane. 
Coming to the recipe part, its a sweet and tangy dish which I had recently at my sister's place. It was prepared from raw mango and they call it as 'Mango Sweet Pickle'. Just learned the preparation method from them and tried it at home. Everybody at our home liked this pickle. Hope you will also like it!

Preparation Time: 40 minutes
Difficulty level: Medium

  • 1 large mango - unripened (preferably Totapuri Mango)
  • Liquid jaggery - 1 to 1 1/2 cup (adjust according to sweetness)
  • Salt - 1 tsp or to taste
  • Green chillies - 2 
  • Water - 1/2 cup

  • Peel off the mango and cut it into thin slices of medium size.
  • Heat water in a vessel. Add the mango slices to the hot water and cook it for a minute or till half done.
  • To this, add salt, jaggery, slit green chillies and cook till the syrup becomes thick (May be 2 1/2 string consistency). By the time the syrup becomes thick, mango slices will be cooked fully and they will become transparent. 
  • Transfer the prepared sweet pickle to an air tight jar and use it when required. This can be stored up to 2 - 3 weeks.
  • This pickle goes well with rice like any other pickle.
  • Any unripened mango can be used for this recipe. But Totapuri Mango is the most suited one.
  • Red chilli powder can be used instead of green chillies for this recipe.
  • This pickle should be both sweet and tangy in taste. When the pickle is almost done, check and adjust the taste. If the mango does not have a sour taste, few drops of lime squeeze can be added to make the pickle more tasty. 
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Friday, June 14, 2013

Product Review: Hudson Canola Oil

Few days back, I had got a mail from a representative of Hudson Canola Oil saying they intend to send me a sample packet of Canola oil. I was just curious and provided them the mailing address. Yesterday, postman knocked my door and gave the parcel sent by them! It contained a tin of Hudson Canola Oil and a small recipe book written by Ms.Komal Taneja and a note to me. Wow, I felt really happy and thought of writing a review on Hudson Canola Oil.

These days, everybody is very very cautious about health and food. Almost all varieties of cooking oils which we use have lot of fat content. According to Hudson Canola Oil manufacturers, Hudson Canola is a standard edible vegetable grade oil, a light oil with neutral taste and flavour. Hudson Canola can be used for all types, methods and varieties of Indian cooking: frying, roasting or grilling. Canola is neutral in flavour and aroma with no distinctive taste or smell.

Canola Oil is extruded from the seeds of the yellow Canola flower.Canola Oil has the lowest  saturated fat amongst all oils, very high monounsaturated fat, very high Omega-3 and rich Vitamin-E content.
Hudson Canola Oil® comes to you directly from the finest, most sophisticated facilities in the Prairie regions of western Canada, where canola was first discovered. Hudson Canola is brought to you by Dalmia Continental, owners of Leonardo Olive Oil®. Hudson Canola is another pioneering effort by Dalmia Continental. In 2003, Dalmia Continental introduced Leonardo Olive Oil to India for Indian cuisine. Leonardo Olive Oil rapidly became the leading Indian brand of Olive Oil. Now, Dalmia proudly brings you another heart-healthy oil.  The world’s leading new heart-care oil. Hudson Canola Oil is the world’s best value for money amongst heart-healthy oils.

Thank you Hudson Canola Oil!! I am planning for some special recipe with Canola Oil today. 
Hope to see you all with a new recipe soon!

Read more ...

Saturday, May 18, 2013

Jack Fruit Chips | ಹಲಸಿನಕಾಯಿ ಚಿಪ್ಸ್ । ಹಲಸಿನಕಾಯಿ ಸಂಡಿಗೆ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

The season of jack fruit has started now in India. Raw jack fruit is very good for cooking. Various dishes and also papad and chips are prepared from this seasonal vegetable. Some sweet varieties prepared using jack fruit are Jack Fruit Kadubu, Jack Fruit Halwa, and so on.
Jack fruit chips always resembles me the memories of childhood. At my mom's place, my mother and aunts used to prepare jack fruit chips in large quantities with the intention of preserving and using it for the whole year. Ours is a joint family and we were four kids with the same age group. Hiding the chips containers from our eyes was a big challenge for them! It was just like a hide and seek game :) Even now, every time while preparing chips, my mom and aunts will remember this and keep laughing!
Jack fruit chips will remain good for up to a year if prepared using good quality of cooking oil. Below is the recipe of Jack Fruit Chips:  

Preparation Time: 2 1/2 hours (approx.)
Difficulty level: Difficult

  • Fully grown raw jack fruit - 1 (Medium size)
  • Oil for deep frying
  • Salt - 4 tsp
  • Water - 1 cup
  • Chips masala powder - according to taste

  • Cut the jack fruit and take out the flesh and take out the seeds which are inside the flesh.
  • Slit the jack fruit flesh into thin pieces lengthwise.
  • Dissolve salt in water and keep the salt water ready.
  • Heat oil in a heavy bottom pan. Deep fry one batch of slit jack fruit flesh on medium flame till it becomes crispy. Add 1 - 2 tsp salt water while deep frying each batch of chips.
  • Spread the deep fried chips on a tissue paper for 5 minutes.
  • Transfer the chips to a mixing bowl. Add Chips Masala Powder (1 - 2 tsp) according to taste. Toss it nicely and check the taste. If needed, add little more masala powder and adjust the taste.
  • Continue the above steps till all the slit jack fruit flesh is done.
  • Transfer the chips to an air tight container to retain the crispiness for long time.
  • Serve it with tea or coffee. Or simply you can enjoy it anytime!

  • If the chips not becoming crispy, just deep fry it for 8 - 10 minutes, take out and allow to cool. Again deep fry it for another 4 - 5 minutes. This makes the chips crispy. Or, try adding few drops of vinegar while deep frying.
  • If you want to enjoy fresh chips even after months of preparation, try this tip: Deep fry the chips by adding salt water till crispy. Once cool, store it in an air tight container. When you feel like having it, heat 4 - 5 tsp of cooking oil in a wide pan. Pour some chips into it and add chips masala powder according to taste. Toss it nicely and enjoy fresh chips!
Read more ...

Monday, April 1, 2013

Moong Sprouts Palya (North Karnataka Style) | ಮೊಳಕೆ ಹೆಸರುಕಾಳಿನ ಪಲ್ಯ (ಉತ್ತರ ಕರ್ನಾಟಕ ಸ್ಟೈಲ್) - Reposted

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I always appreciate the North Karnataka style of food. If you go to Hubli, Dharwar, Haveri, etc. regions of North Karnataka, Roti (Rotti) is the main item of food everywhere. Their kind of Jawar roti accompanied by varieties of side dishes and tastes divine!! 
In Bangalore also, we can see this kind of food here and there. There is a small stall near Vajayanagar Bus Stand. They offer different varieties of rotis, side dishes and chutney powders of North Karnataka style. If you go there any time, you can see so many people near that stall to take roti parcels! When I used to stay in Vijayanagar, we used to visit there almost every week-end to avoid the hostel food. Among all the side dishes, we loved Badnekayi (Eggplant) Ennegayi and Hesarukalu (Moong Sprouts) Palya along with roti most of the times.
I learned this Moong Sprouts Palya recipe from a Kannada cookery show long back. Then, few changes are made in the original recipe according to our taste. As all of us know, moong sprouts are good for health and make sure to try this healthy side dish along with your chapathi or roti!

Preparation time: 15 minutes
Servings: 2

Moong Sprouts - 1 1/2 cup
Green chilli-ginger-garlic paste - 1 1/2 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Chopped onion - 1
Red chilli powder - 1/2 tsp or to taste
Black sesame seeds powder (optional) - 2 tsp
Amchur powder - 1/2 tsp or to taste
Salt to taste
Oil 3 - 4 tsp

Heat oil in a heavy bottom pan. Add mustard seeds and cumin seeds and roast till they splutter.
Add green chilli-ginger-garlic paste and saute for a while to remove the raw smell. 
Then add the chopped onion and saute for 2 - 3 minutes.
Now, add the sprouted moong, salt and amchur powder and mix well. Add 1/4th cup of water and allow to cook by closing the lid.
Once it is cooked, add the black sesame seeds powder, cook for two more minutes and switch off the flame.
Delicious Palya is ready to serve with chapathi or roti!

  • This Palya will taste good without adding black sesame seeds powder also.
  • To enhance the taste, add 1/4th spoon of garam masala powder before switching off the flame.

I am linking this recipe to 'Only' Cooking With Legumes event @ Nalini's Kitchen which was started by Pari.

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Thursday, March 7, 2013

Ginnu | Junnu | Posu | Kharvas | ಗಿಣ್ಣು

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Mostly people who have a rural base will be familiar with this recipe. Ginnu is a sweet dish prepared from lactating cow's milk or colostrum milk of cow. Normally, first day's milk will be thicker and it can be used to prepare Ginnu. Often its called as 'Posu', 'Junnu' or Kharvas in different languages. In my native place, its called as 'Battalu Ginnu'.
We both are the great fans of Ginnu. Being away from native, we rarely get a chance to enjoy this sweet dish. One of my sister stays Hyderabad. She keeps preparing Ginnu using a powder mixture which they get there. Even I searched, but never found such a mixture in Bangalore. I had tried making Ginnu using normal milk by referring recipes on the net, but the taste was not that great.
Last week, I had a chance to taste Ginnu at my mother's place. Mom prepared it twice and I enjoyed eating :) Preparing Ginnu using colostrum milk is damn easy. Also, won't take much time for you to prepare! Try this recipe when you get colostrum milk of cow and let me know your feedback :)

Preparation time: 20 minutes
Yield: 10 medium size pieces
Difficulty level: Easy

  • Colostrum milk of cow / buffalo - 3 cups (See Tips)
  • Sugar - 2 cups
  • Saffron - 15 strands

  • Combine sugar with milk and mix it till the sugar gets dissolved completely.
  • Fill the pressure cooker base with water and allow to heat.
  • Add saffron strands and transfer the sweetened milk into a steel pan which fits inside the pressure cooker.  
  • Close the lid of pressure cooker and allow it to get cooked. Switch off the flame after 2 whistles.
  • Once the pressure cooker becomes cool, take out the pan and cut the Ginnu into squares.
  • That's all, delicious Ginnu is ready to eat!

  • If its the very first colostrum milk of buffalo, it will be very thick. Just add equal quantity of water and dilute the milk to avoid Ginnu becoming too hard. If its the second time milk, no need to add water. If its cow's colostrum milk, don't add water anytime.
  • Make sure that the sugar is dissolved in the milk completely. Once you put it for cooking, it won't dissolve any more.
  • You can replace saffron strands with cardamom powder or nutmeg to get a different flavor.
  • Sugar can be replaced with jaggery for this recipe (depending on your taste). I prefer adding sugar itself.
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Wednesday, February 13, 2013

Sakkare Holige (Obbattu) | ಸಕ್ಕರೆ ಹೋಳಿಗೆ (ಒಬ್ಬಟ್ಟು)

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Just think of a situation where you are expecting some guests and confused what to prepare for them. Ideal condition is that it should be a sweet which is neither too simple nor too difficult and it will be nice if it can be stored for few more days..right? Here is one such recipe which I learnt from my mother. Unlike other varieties of Holige (Obbattu) we prepare, it will not be that soft; its kind of crispy and not too sweetish. Best thing I admire is that it can be stored up to 15 days!
All the credit for this recipe goes to my mother. These days, I am out of my kitchen and busy with my little one. I just clicked some photos and noted down the measurements while my mother was preparing Sakkare Holige (Obbattu). I am thinking of posting some more delicacies from mother's kitchen till I am back to cooking.
Hope to see you all with new recipes soon! Here is the recipe of Sakkare Holige (Obbattu)..

Preparation time: 1 1/2 hour
Time for the dough to get set: 1 hour
Yield - 40 pieces
Difficulty level - Medium

For the filling:
  • Sooji rava (semolina) - 2 1/4 cup
  • Sugar - 2 3/4 cup
  • Fresh grated coconut - 10 cups
  • Salt - 1 1/2 tsp
  • Cardamom powder - 1 tsp
  • Ghee - 2 tsp

For the outer covering:
  • Wheat flour - 1 cup
  • All purpose flour / Maida - 1 cup
  • Salt - 1 tsp
  • Turmeric powder - 1 tsp
  • Water - 1 cup approx.
  • Oil - 1 cup or little more

  • Combine wheat flour, all purpose flour and turmeric powder in a mixing bowl. Take about a cup of water and add salt to it. Pour the flour mixture to the salt water and knead it nicely. Add 3/4th portion of oil and knead the dough without lumps. Finally, pour the remaining oil on the top of the dough and press it gently. Keep the dough closed ith a lid for an hour.
  • Heat the ghee on a heavy bottom pan and roast sooji rava on medium flame for 5 minutes or till you hear a nice aroma. Just after switching off the flame, combine sugar and grated coconut with sooji rava. Also add salt and cardamom powder and mix it well.
  • Now, take the sooji rava - coconut mixture and grind it without adding water. For grinding, you can use mixie jar - small ones or if you are preparing in large quantity, grinder would be the better option. If you can use use the grinding stone, its very convenient to grind this mixture because the mixture becomes bit sticky and sticks to the mixie jar. Do not grind the mixture very finely, it should be in the consistency of sooji rava.
  • Prepare lemon size balls from the ground mixture. Also divide the covering dough into same number of small parts. Apply oil to your hands and place the covering dough on your palm. Place the filling upon that and cover it completely. 
  • Roll the covered balls on a greased plastic sheet or a plantain leaf into circles. Transfer the rolled Holige to the hot tava and cook it on medium flame till you find brownish spots on one side. Turn it and do the same with other side. 
  • Delicious Sakkare Holig is ready to eat now! Enjoy it with ghee or simply you can eat that!

  • This Holige will be moderately sweet. If you add more sugar, mixture becomes too sticky and it will be very difficult to grind it. So, be sure to make proper measurements. 
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