Recipe world

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....

Doddapatre is a common herb which is generously used in many Indian households for cooking and home medications. This plant won't need much care and can be easily grown in a pot. We use this herb mainly to get rid of cold and cough. Having access to herbs like Ajawain, tulsi, ginger, etc. will definitely cut down frequent visits to the doctor for some common sickness. Apart from its medicinal values, Ajwain leaves are equally good for preparation of a few yummy dishes. Here is one such side dish, Doddapatre / Ajwain leaves Gojju.. Preparation time:15 minutes Difficulty leves: Medium Serves: 4 - 5 Ingredients: Doddapatre / Ajwain leaves - 7 or 8 Split bengal gram - 2 tbsp Dry red chillies - 2 Urid dal - 1 tsp Mustard seeds - 1/2 tsp Hing / asafoetida - a pinch Coriander seeds - 3/4 tsp Cumin seeds - 1/4 tsp Till seeds - 1/2 tsp Turmeric powder - 1/2 tsp Salt - to taste Tamarind - 1 1/2 tbsp or to taste Jaggery / sugar -  3 tbsp or to taste Grated co...

As you all know, Corona virus is spreading quickly everywhere and its at all recommended to go out in most of the places. Curfew, home isolation these are the situation everywhere. This virus is spreading in our area also. Kids are homeschooling, husband is working from these days due to safety reasons. We are completely restricting ourselves from going out except fortnight grocery shopping. Hope some solution will be found out soon and I wish for everyone's safety and good health. Coming back to the recipe part, here is and easy Chutney recipe which I learnt from my sister. This goes well with rice and Idlis. This Chutney can be made with commonly available ingredients from the kitchen pantry and hence, I thought this might be of help especially when you can't go out for much grocery shopping. Below is the recipe of Kadlebele Chutney or Kadle Kaalina Gojju.. Preparation time: 10 - 12 minutes Difficulty level: Medium Serves - 4 Ingredients: Kadlebele (Sp...

ಕನ್ನಡ ಆವೃತ್ತಿ Ganike Soppu, also known as Kage Soppu in Kannada, is a medicinal plant which is not familiar to many people. Scientific name for this plant is Solanum Nigrum (Black Nightshade) . Leaves of this plant are used as a good remedy for cold, cough, mouth ulcer and stomach related problems. Kids love to eat the small, black colored fruits of this plant.  I use Ganike soppu as medicine for my daughter whenever she gets cold. I will crush the leaves with little water, collect about 2 table spoons of extract, then mix it with sugar / jaggery and make her drink. This works really well for her. I have few Ganike Soppu plants in my backyard just for kiddo. She loves to pick and eat those small berries from these plants daily! Few days back, I was talking to Mom something about my plants. She told me that delicious Chutney can be prepared using Ganike leaves. I just tried her recipe and it tasted really well. Its so easy to prepare and also good for health. Sharing the...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Amatekayi is not a well known vegetable. But I'm sure, people from rural areas will be familiar with this veggie. Amatekayi (Ambatekayi) belongs to the family of tangy vegetables like tamarind, mango, etc. It is very well suited for various types of Indian curries, side dishes and pickles. Being away from native, we really miss this vegetable many a times.  We prepare different dishes using Amatekayi. I have already posted the recipe of Amatekayi Sambar (Amati) long back. Here is one more recipe from Amatekayi, i.e., Amatekayi Chutney. Try this tangy and spicy chutney for your lunch and enjoy! Preparation time: 20 minutes Servings: 4 Difficulty level: Easy Ingredients: 1 medium sized Amatekayi Shredded coconut - 1 cup Green chillies - 2 Salt to taste Half lime Water - 1 cup For Seasoning: Cooking oil (preferably coconut oil) - 1 tsp, Mustard Seeds - 3/4 tsp Method: Chop the amatekayi into medium size pie...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು  ಇಲ್ಲಿ  ಕ್ಲಿಕ್ ಮಾಡಿ. This is the season for mangoes in India. Up-to last week we were enjoying only raw mangoes. We both love to eat them in raw form as well as for cooking. Now a days, varieties of ripe mangoes are available everywhere. Frankly speaking, we are making the fullest use of the mango season this year! Here is a simple recipe using raw mango. In fact, its a Chutney or side dish which goes well with rice. Friends, hurry up and try it out if you are a fan of mangoes like me ;) Preparation time: 10 minutes Servings: 4 - 5 Ingredients: Sour raw mango skinned and finely chopped - 1/2 cup Grated coconut - 1 1/2 cup Cloves - 1 or 2 Coriander seeds - 1/2 tsp Green chillies 2 - 3 (adjust according to taste) Oil - 1/2 tsp Salt to taste Method: Heat 1/2 tsp of oil in a small wok. Roast cloves and coriander seeds nicely, then add chopped green chillies. Saute it for 2 minutes and switch off the flame. Grind the ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Here is a variety of chutney which I learned from my mom. For this chutney, don't use the green chillies which r too hot. Use more of green chillies which are less hot to give a nice aroma to the chutney. This chutney goes well with all varieties of dosa, idli and chapathi. Preparation Time: 10 minutes Servings: 2 Ingredients: Grated coconut - 3/4 cup Urad dal - 1 spoon Sesame seeds - 1/4th or 1/2 spoon Mustard seeds - 1/4 spoon Oil - 1 1/2 spoon (I prefer using coconut oil) Green chillies - 3  Method: Heat oil in a small wok. Add urad dal, mustard seeds and sesame seeds. Once it is nicely roasted and starts spluttering, add chopped green chillies. Saute them for 2 - 3 minutes and remove from the flame. Grind this seasoning along with grated coconut into a coarse paste. Add salt to taste and do the seasoning with mustard seeds.

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.    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...