Recipe world: Havyaka Recipes

Showing posts with label Havyaka Recipes. Show all posts

Majjige Huli / Paladya is one of the most common side dish in Havyaka households at my native place. When you are bored of eating same type of Sambar everyday, Majjige Huli makes the lunch or dinner more enjoyable. Different vegetables are used to prepare Majjige Huli. When made using every different vegetable, taste of this side dish varies. Also, we can make both sweet and savoury version of Majjige Huli with every vegetable!

During our recent visit to Sydney, one of our family friends had kindly shared some home-grown Tondekayi / Dondakaya with us. It was long time since I prepared Majjige Huli using Tindora. We all enjoyed this sweet version of Tindora Majjige Huli, and here is the recipe for you all to try!

Preparation time: 25 minutes
Difficulty level: Medium
Serves: 6

Ingredients:

Tindora / Tondekayi / Ivy gourd / Dondakaya - 15 nos

Thick buttermilk - 1 1/4 cup

Salt - to taste

Jaggery (or sugar) - 4 to 5 tea spoon (as per taste)

- For grinding:

Coriander seeds - 1 1/4 tsp

Mustard seeds - 1 tsp

Till / sesame seeds - 1 tsp

Turmeric powder - 1/2 tsp

Green chilli / dry red chilli - small piece (for taste)

Curry leaves - 2 to 3 leaves

Grated coconut (Fresh / frozen) - 1 cup

Water - for grinding the mixture

- For Seasoning:

Cooking oil - 1 1/2 tsp (see tips)

Urid dal - 1 tsp

Mustard seeds - 1 tsp

Curry leaves - 7 to 8 leaves

Recipe Instructions:

Wash the Tindora thoroughly, and cut them into medium size pieces.
Transfer the Tindora pieces into a vessel. Add enough water just to cover the tindora pieces (around 2.5 cup). Also add 1 tsp salt and allow it to cook on medium flame.
After cooking for around 15 minutes, Tindora pieces would have been nearly cooked, and you can see the colour has changed. Add jaggery at this stage and cook for 3 - 4 more minutes.
Add the ground paste to this mixture allow to boil for 5 minutes. If the mixture looks too thick, add little water and adjust the consistency.
Finally add the buttermilk. Check and adjust the taste. Boil it for a minute and turn off the flame.
Do the seasoning with oil, urid dal, mustard seeds and curry leaves and add it to the prepared gravy.
Serve this gravy along with hot rice and pickle. This Majjige Huli stays well for 5 - 6 hours since we have heated it after adding the buttermilk. If you prepare it for lunch time, it stays fresh for dinner as well.

Tips:

Coconut oil is preferred for an authentic taste

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

Cucumber is one of those vegetables which is widely used in Indian cooking. Its summer here, and we are making a good use of cucumbers. My cooking style goes more towards my native style food when its summer; we enjoy preparing and eating native style curries like Hashi, Tambli, etc which are mainly yogurt based. But when the winter starts, we prefer more of soups, chapathi and curries.

Hashi or Saasive is a yogurt and coconut based curry which is a good combination with rice. We Havyakas can prepare Hashi or Saasive using almost every variety of vegetables and edible leaves.

Today, I am going to share the recipe of Savatekayi Hashi (Sasive) with you all. When we were school age kids, we cousins were all very keen to watch how Amma / Aunty / Grandma chop the cucumber so finely using 'Ilige mane' or coconut scraper. We all loved that aroma which comes when the cucumber is chopped finely. And, we used to wait for that small leftover pieces of cucumber which they give at the end!

Below is the recipe of Soutekayi (Savatekayi) Hashi for you all..

Preparation time: 20 minutes
Serves - 5
Difficulty level: Medium

Ingredients:

Finely chopped cucumber - 1 cup (see Tips)
Fresh grated coconut (or frozen) - 1 to 1 1/4 cup
Fresh curd - 1 1/2 cup
Salt to taste
Sugar - 1/2 tsp
Water - about 1 cup (approx)

For Seasoning: Cooking oil - 2 1/2 tsp, Dried red chilli - 2 small pieces, Urid dal - 1 tsp, Till seeds - 1 tsp, Sesame seeds - 1 tsp, Asafoetida (hing) - a pinch, green chilly - 1

Recipe Instructions:

Grind the grated coconut into a thick, fine paste by adding around half a cup of water. Transfer it into a bowl.
Cut the green chillies and keep it ready for seasoning.
Heat a thick bottom pan for seasoning. To this, add around 2.5 tea spoon of oil. Once its heated, add red chilli pieces and 1 tsp urid dal. Saute it for half a minute and add 1 tsp till seeds, 1 tsp sesame seeds followed by a pinch of hing.
When the sesame seeds start crackling, add the green chilly pieces and sauté it for 1 - 2 minutes and turn off the flame. To this seasoning, add the finely chopped cucumber when the pan is still hot. Mix it once, and transfer this mixture into bowl where we kept the coconut paste.
Crush the chilli pieces using a spoon or using your fingertips (if its not too hot). Add 1.5 cups of curd, 1/2 tsp sugar and salt to taste.
Mix everything well, check and adjust the taste. If the mixture is too thick, you can add a few spoons of water to adjust the consistency.
Enjoy this Hashi along with rice and pickle.

Tips:

If you are using the young cucumbers no need to take off the peel while chopping.
Fully grown cucumbers are not good for this recipe. I normally use lebanese cucumbers for this.
Pull chopper comes in very handy to chop the cucumber finely.
Some varieties of cucumbers comes with a bitter taste. Hence, make sure to taste a small piece before you proceed with the preparation.
For that authentic taste, I prefer using coconut oil for the seasoning.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Zucchini - this vegetable was originated from Italy and is popular in many countries. Look-wise its like cucumber, but tastes like ridge-gourd. Since zucchini won't have any strong taste or smell, it goes well with many other veggies in cooking.

It was during our initial days in Australia. Dear hubby had brought home a big box full of Zucchini, thinking they were cucumbers! I had no clue how to use zucchini in cooking. I had to look for zucchini recipes over the net, tried using using it in my style of dishes too. Finally, the box got over without wasting too much of them 😅 But now, I love to use zucchini in my day-to-day cooking and kids enjoy eating them. Zucchini is the most common veggie in our grocery list these days.

Today, I am sharing the South Indian style Akki Rotti recipe (Rice flour roti) using zucchini. Do try this recipe for your breakfast or dinner.

Preparation time: 15 minutes
Cooking time: 35 - 40 minutes
Difficulty level: Medium
Serves: 7 pieces

Ingredients:

Medium sized Zucchini - 1 (or grated zucchini 1 1/4 cup)
Onion - 1 (medium size)
Green chillies - 2 or 3 (adjust according to taste - see tips)
Capsicum - 1
Curry leaves - 10 to 12
Fresh ginger - 1/2 inch
Salt - to taste
Sugar - 1/2 tsp
Curd - 2 tbsp
Rice flour - 2 1/2 cup (approx)

Recipe Instructions:

Grate the zucchini and transfer to a mixing bowl.
Finely chop the onion and mix with grated zucchini. My pull chopper is very helpful to chop the onion finely.
Add finely chopped capsicum, crushed ginger and finely chopped curry leaves to the zucchini mixture.
Crush the green chillies or make them into a paste and add to the veggie mix.
Add 1/2 tsp of sugar and salt for taste. Also add 2 table spoons of curd and combine everything well. Leave it for 10 minutes, if you have time. Water content in the veggies will come out and it helps to mix the dough without adding any extra water.
Add the flour in small batches to the veggie mix and keep mixing. Add the flour till you reach the soft, non sticky dough consistency.
Grease a plantain leaf or a non-sticky sheet with 1 - 2 tea spoons of oil.
Take a lemon size of dough, pat it thinly into a circle on the greased sheet using your finger tips. Make a hole in the middle of the dough circle (See tips).
Transfer it carefully onto the heated tava and cook on medium or low flame. Add a spoonful of oil or butter while cooking. More the oil or butter, more tastier the Rotis are.
Cook it on both the sides till you see brownish spots. If you like the Rotti to be crispy, cook it on low flame for a little longer time.
Serve the hot Roti along with butter or coconut chutney!

Tips:

Green chillies can be replaced with red chilli powder.
If you don't have plantain leaf or non-sticky sheet handy, just grease the tava when its not yet hot, and pat the dough on the tava directly and cook it.

Balekai or plantain is one of our family favourite vegetables. We get raw banana or plantains once in a while in the Indian grocery stores here. We love different dishes made using plantains in our native style.

I had brought raw bananas after a long time during my recent grocery shopping. My daughter requested to prepare Banana chips since its her all time favourite. Hence, I had to make some Banana / Plantain Chips for her. One dish we never want to miss is Plantain Palya / Poriyal / Fry / Thoran.

Here is the recipe of Havyaka Style Balekayi / Plantain Palya for you all!

Preparation time: 20 -25 minutes
Difficulty level: Medium
Serves: 4 - 5

Ingredients:

Medium sized plantains - 3
Grated coconut - 3 tbsp (fresh / frozen or desiccated coconut)
Green chilli - 1 (according to taste)
Salt - to taste
Sugar - big pinch
Lime squeeze - 2 tbsp or to taste
Curry leaves - 1 string
Dry red chilli - 1 inch piece
Urid dal - 1 tsp
Mustard seeds - 3/4 tsp
Hing / Asafoetida - generous pinch
Turmeric powder - 3/4 tsp
Cooking oil - 2 1/2 tbsp (use Coconut oil for authentic Havyaka taste)
Water - 4 to 5 cups (to cook the bananas)

Recipe Instructions:

Heat 4 - 5 cups of water in a pan. Add 2 - 3 drops of oil to avoid stickiness. Once the water is hot enough, add the whole plantains and cook for 8 - 10 minutes or till they are nearly cooked, but still firm. Once cooked, their skin will turn darker brown and plantains will be a bit soft than before.
Take out the cooked plantains and allow them to cool.
Peel the skin and grate the plantains using a grater.
Take the grated plantains in a mixing bowl. Add grated coconut, salt, sugar and lime juice for taste.
Heat 2 1/2 tbsp oil in a heavy bottom pan for seasoning. Once the oil is hot, add red chilli, urid dal, mustard seeds and hing. When mustard seeds start spluttering, add turmeric powder, slit green chillies and curry leaves. Sauté it for half a minute.
Add grated plantain to the seasoning and mix it well. Close the lid half way and cook it for 5 more minutes.
Serve it as a side dish with Rice, Sambar and Curd.

Tips:

While cooking, if the plantains became softer than required, wash them in cold water immediately. This will avoid them from becoming smoother again.
Lime squeeze can be replaced with Aamchur powder / Hulipudi.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

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.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

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:

Dried raw jackfruit pieces - 1/2 cup
Water - 3/4 cup
Salt - to taste
Lime squeeze - 1 tbsp or to taste
Thick curd - 1 cup

- 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.

Appehuli is a special variety of curry or rasam which is prepared mainly in Western Ghats of Karnataka. This curry is mainly prepared in Havyaka Brahmin households and hence, the name 'Havyaka' is very much associated with 'Appehuli'. Appehuli is served as a side dish with rice. Some people love to drink it as Soup too.

Nicely aromatic raw mangoes are perfect for preparing Appehuli. Apart from raw mango, sour fruits and veggies like Kanchikayi (Kaffir lime), lime, lemon, Star fruit, raw / ripe tamarind, etc. are all good to prepare Appehuli.

Today, I am sharing the procedure of preparing Tamarind Appehuli. Ripe tamarind which is a bit sweet and sour in taste is good for preparing this Appehuli.

Preparation time: 15 minutes

Difficulty level: Easy

Serves: 5 - 6

Ingredients:

Ripen tamarind - 2 tbsp
Water - 1 1/4 cup
Salt - 1 tsp or to taste
Sugar - 1 tbsp or to taste

- For Seasoning:

Oil - 2 tsp
Dry red chilli - 1 inch piece
Sesame seeds - 3/4 tsp
Asafoetida / hing - a pinch
Turmeric powder - a pinch
Green chilli - 1
Curry leaves - 5 or 6
Crushed garlic - 1 tsp

Method:

Take the tamarind in a small bowl. Add enough water to cover it and soak for 10 minutes. Soaking in warm water will quicken the process.
Squeeze the tamarind and collect the pulp. Add little more water and prepare 1 cup of tamarind water. Adjust the sourness according to your taste.
Add salt and sugar according to taste. This Appehuli tastes good with sweet - sour taste.
Heat oil in a small wok. Add dry red chilli, sesame seeds and a pinch of hing.
Once the sesame seeds start crackling, add a pinch of turmeric powder, green chilli pieces and curry leaves. Sauté it for a while and add crushed garlic.
Turn off the flame once the garlic becomes aromatic and add this seasoning to the tamarind water.
Crush the chillies and crunchy curry leaves to enhance the taste.
That's all, tasty Appehuli is ready to go with hot rice!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

'Katne' - is a unique curry from my native in Southern India. Its prepared using some wild leaves called 'Kannekudi' leaves which are available there. This curry is preferred during rainy season when people can't get much vegetables. Also, it helps to keep the body warmer during times of cold and fever.

We can't get Kannekudi leaves here in Australia, but I prepare this curry by substituting Spinach leaves. Below is the recipe of Spinach leaves Katne.

Preparation time: 20 - 25 minutes

Difficulty level: Medium

Serves: 5

Ingredients:

Spinach / Palak leaves - 1 bunch
Pepper corns - 10 to 12 (adjust according to spiciness needed)
Cumin seeds - 1 tsp
Grated coconut - 1 cup
Amchut powder - 3/4 tsp
Salt - to taste
Lime squeeze - for taste (see tips)
Oil - fr seasoning
Crushed garlic - 1 1/2 tsp
Water

Method:

Wash the spinach leaves in water and chop them roughly.
Heat 1 1/2 tsp of oil in a pan, add pepper corns and roast them till they start crackling.
Then, add cumin seeds followed by chopped spinach leaves.
Cook it till spinach leaves change color and turn off the flame. Don't add any water for cooking at this stage.
Grind the cooked mixture along with grated coconut and archur powder into fine paste. Add water as required.
Transfer the spinach paste to a pan. Add water as needed to adjust the consistency. I prefer it to be a bit watery like Rasam. Also add salt and lime juice as per taste.
Boil this curry nicely for 5 minutes.
Heat 1 1/2 tsp of oil in a small wok or pan. Add crushed garlic and sauté till it turns into lite brown color. Add this seasoning to the prepared curry.
Enjoy this delicious Katne (curry) along with rice!

Tips:

If not using lime juice, use more amchur powder and adjust the taste.
Having this curry during post partum time is good for health. Only change needed is to replace lime juice with amchur powder completely.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

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 coconut - 1 cup
Oil - 1 1/2 tsp

- For seasoning:

Urid dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 1 tsp

Method:

Wash the Doddapatre leaves in clean water and keep aside.
Heat 1 1/2 tsp oil in a heavy bottom pan. Add split bengal gram and sauté for a minute on medium or low flame.
Then, add urid dal, red chilli pieces followed by coriander seeds, cumin seeds, till seeds and hing.
Once the mustard seeds start spluttering, add turmeric powder and doddapatre leaves.
Continue cooking till the leaves change color and then turn off the flame.
Grind the cooked mixture along with grated coconut and tamarind and make a course paste. Let it be thick, not too watery; add little water as required.
In a pan, do the seasoning with oil. urid dal and mustard seeds. Add the grind mixture, salt and jaggery / sugar to taste.
Allow the mixture to heat up nicely. Once the bubbles start coming, turn off the flame.
This Gojju or gravy tastes well when served with rice.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

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 (Split bengal gram) - 2 tbsp
Dry red chillies - 1 or 2 (adjust according to spiciness)
Urid dal - 1 tsp
Hing / asafoetida - generous pinch
Mustard seeds - 1 tsp + 1 tsp
Turmeric powder - 1/4 tsp
Green chilli (optional) - 1
Tamarind - 1 1/2 tbsp or to taste
Salt - to taste
Sugar - 1/4 tsp
Fresh grated coconut - 1 cup
Curry leaves (optional) - 4 leaves
Oil - 1 1/2 tsp + 1 tsp

Method:

Heat 1 1/2 tsp oil in a wok or heavy bottom pan. Add split bengal gram dal and roast it for 1 - 2 minutes.
To this, add urid dal, red chilli pieces, mustard seeds and hing. Once the mustard seeds start spluttering, add turmeric powder, green chilli pieces and curry leaves. Sauté for a minute and turn off the flame.
Grind the roasted lentil mixture along with fresh grated coconut, tamarind, salt and sugar. Add little water as required and make a thick, coarse paste.
Heat the oil in a wok. Add 1 tsp mustard seeds and a pinch of hing. Once mustard seeds splutter, add this seasoning to the prepared Chutney.
Serve this Chutney along with rice or Idlis.

Tips:

If you don't like to add green chillies, add more red chillies according to taste.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

Genasale is an authentic South Indian dumpling. This sweet dish is prepared using jaggery and coconut as main stuffing, covered with a layer of dough and is put inside the half folded bay leaf for cooking. They taste awesome with the unique flavour of bay leaves.

One of our neighbours had offered us plenty of fresh bay leaves a few days back. I thought to make Genasale, as we rarely get the fresh bay leaves here. They turned out delicious and we enjoyed eating them. Kiddos told me to make them again coz they're so tasty!

Do try these sweet dumplings when you get some fresh bay leaves next time. Here is the recipe of Genasale (Indian sweet dumplings) for you.

Preparation time: 45 minutes

Difficulty level: Difficult

Serves: 4 people

Ingredients:

medium sized bay leaves - 15 to 20

- For covering:

Sooji rava (semolina) - 3/4 cup
Salt - 1/3 tsp
Jaggery - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Water - as required

- For stuffing:

Fresh (or frozen) grated coconut - 1/2 cup (tightly packed)
Jaggery 1/3 cup of to taste
Cardamom powder - 1/2 tsp
Water - 1 tbsp (See tips)

Method:

Wash the bay leaves in water and keep aside.
Transfer the grated coconut into the mixie jar and run the mixie for half minute.
In a heavy bottom pan, mix the grated coconut, jaggery and 1-2 tbsp of water if using the powdered jaggery. Cook it on medium flame and keep stirring regularly to avoid burning.
After 10 - 12 minutes of cooking, coconut mixture starts thickening. Turn off the flame, mix in the cardamom powder and allow it to cool.
Take around 3/4 cup of sooji rava in a bowl and add enough water to soak it. Stir it well and allow 5 minutes to get soaked.
Take out the excess water after 5 minutes, but do not squeeze.
Grind the soaked semolina in mixie for a minute. Add little water if needed. Ideally, it should come to dosa batter consistency.
Transfer the ground batter into a heavy bottom pan. Add salt, jaggery and turmeric powder and keep mixing it on low or medium flame till the batter changes the color and looks like dough. Allow it to cool down a bit and mix it nicely using your palms.
Take a bowl, add 3-4 cups of water and 1/4 tsp of oil. Applying this water to the leaves will avoid dumplings sticking to the leaves after cooking.
Take a bay leaf, apply oily water on its upper surface. Take a small portion of semolina dough, pat it thinly on the upper surface of the leaf. Put around 1 tsp (or more) of the coconut mixture on top of it.
Fold the leaf into half so that the stuffing remains inside. Cover the edges nicely and transfer it to the steamer plate.
Follow the same procedure and make as many dumplings as required. Arrange them on the steamer plate and cook for 5 minutes. If using pressure cooker, take off the whistle and close the lid just like that.
Remove the bay leaves after cooking and serve the delicious dumplings along with ghee (clarified butter).

Tips:

Since I have used the powdered jaggery, I have added 1 tbsp of water while making the stuffing. If adding liquid jaggery, no need to add any water.
Bay leaves can be replaced with turmeric leaves for this recipe.
If you find it hard to make the Genasale (dumplings) on the leaves, make them in the same way without using the leaves. While steam cooking, cover top it with bay leaves to add the flavour.

ಕನ್ನಡ ಆವೃತ್ತಿ

Eggplant is used in preparing wide variety of Indian dishes. We too love this vegetable in our cooking. Varieties of side dishes and stir fries can be made using this vegetable. Today, I am sharing a unique Stir fry (Palya) recipe from my native place.

As per my observation, most of the eggplant recipes tastes good only when onion or garlic is added. But this Stir fry tastes delicious without adding garlic and onion. Try this simple yet delicious Stir Fry and let me know your feedback!

Preparation time: 20 minutes

Soaking time: 15 minutes

Serves: 4

Difficulty level: Medium

Ingredients:

Eggplant (Finely chopped) - 1 large
Oil - 5 to 6 tbsp
Dry red chilli (optional) - 1 small piece
Urid dal - 1 tsp
Mustard seeds - 1 tsp
Asafoetida / Hing - big pinch
Turmeric powder - 1/4 tsp
Green chillies - 2 (add according to spiciness needed)
Curry leaves - 1 strand
Salt to taste
Amchur powder - 1 1/2 tsp or to taste
Grated coconut - 4 tbsp

Method:

Take the finely chopped eggplant in a bowl. Add 1 1/2 tsp salt, 1 tsp amchur powder. Mix it well and leave it for 15 minutes.
Squeeze off the water content from the eggplant mixture and discard the water.
Heat oil in a heavy bottom pan. Add red chilli, urid dal, mustard seeds, hing and turmeric.
Once the mustard seeds start crackling, add slit green chillies and curry leaves. Saute the mixture for a minute.
Add the squeezed eggplant chunks to the seasoning and mix it once. Check the taste and add salt and amchur powder accordingly.
Cook this mixture on low flame without closing the lid for 8 - 10 minutes or till done.
When its cooked half-way, add the grated coconut. Stir the mixture frequently to ensure even cooking.
Turn off the flame when the eggplant chunks become soft and cooked nicely.
Serve this delicious stir fry as a side dish along with rice.
If cooked nicely, this stir fry stays good for 2 - 3 days at room temperature.

Tips:

If you would like to add onion, add chopped onion while adding the grated coconut.
This stir fry tastes better when eggplant is chopped very finely.

ಕನ್ನಡ ಆವೃತ್ತಿ

Rainy season has started in various parts of India now. In my native, its the time to enjoy different seasonal fruits like mangoes, jackfruit, pineapple and so on. They are good to eat just like that. Also, varieties of sweets, jams and side dishes can be prepared using them. I have shared some of those recipes already. Please click on the recipe names below to check them.

Coming back to today's recipe, we all know that pineapple can be used to prepare Jam, Pastry, Kesari (Shira), etc. sweet dishes. I am sharing with you all the recipe of a delicious yogurt based gravy using pineapple. Its one of the authentic Havyaka recipe and we call it as Pineapple Saasive. Try this sweet gravy with hot rice and let me know how you liked it!

Preparation time: 20 minutes

Serves: 4 - 5

Difficulty level: Medium

Ingredients:

Pineapple chunks - 1 1/4 cup
Fresh grated coconut - 1/2 cup
Till seeds - 1 1/4 tsp
Mustard seeds - 3/4 tsp
Dry red chilli or fresh green chilli - 1 small piece
Turmeric powder - 1/4 tsp
Salt - 1/2 tsp or to taste
Jaggery / sugar - 4 tbsp or to taste
Water - 1/2 cup
Yogurt / Curd - 1/2 cup

For Seasoning: Oil (preferably coconut oil) - 1 tsp, Mustard seeds - 1 tsp

Method:

Combine pineapple chunks along with salt, jaggery / sugar and water in a vessel and bring to boil. Turn off the flame after it is boiled for 5 minutes and allow to cool.
Separate the liquid from the cooked pineapple chunks and keep aside.
Grind the cooled pineapple chunks along with grated coconut, till seeds, mustard seeds, chilli piece and turmeric powder into fine paste. Use the liquid you saved before, while grinding.
Add half a cup of curd to the ground mixture. Check the taste and add salt or jaggery if needed.
If the mixture is too thick, you can add a little water. But don't make it too watery.
Heat oil in a small wok. Add mustard seeds and when it crackles, add this seasoning to the Saasive.
Serve this Saasive as a side dish with rice.

Dosa is one of the most common breakfast item in South India. South Indian people are good at making varieties of dosas. In rural places like my native, they prepare dosas using different vegetables which are available locally. Colocasia Stems Dosa or Kesuvina Dantina Dose is one such dosas which will be prepared mainly after the rainy season has started when plenty of colocasia plants are grown in the backyard. Colocasia Dosa is the main dish for Gangashtami festival, which will be celebrated at my native place.

Here in Australia, sometimes we will get colocasia plants in the farmers markets. When we buy them, I would love to prepare my native style dishes using them. One of them is Colocasia Stems Dosa or Kesuvina Dantina Dose. Do try this sweet dosa and enjoy eating them with butter!

Time required: 15 minutes

Soaking/fermentation time: 4 - 5 hours

Difficulty level: Medium

Yield: 10 - 11 dosas

Ingredients:

Rice - 3 cups (1 cup = 110 gm)
Colocasia Stems chopped into medium size pieces - 7 to 8 cups
Jaggery - 1/2 cup or for sweetness
Salt to taste

Method:

Wash the rice and soak it in water for 2 - 3 hours.
Transfer the chopped Colocasia Stems into a vessel. Add salt and jaggery for taste and cook it covered on low flame till soft. Don't add any water, the water content in the Colocasia Stems will be sufficient to cook them.
Once the cooked mixture cools down, mix it with drained rice and grind them into fine paste. No need to add any water while making the batter coz the cooked mixture will be watery which helps to make a smooth batter.
Allow the batter to set for 1 - 2 hours before making dosas.
Heat the dosa pan. Pour a ladle full of batter and gently spread it into a semi-thick circle. Pour few drops of oil and cook it on both the sides.
Enjoy them hot with some butter on the top!

ಕನ್ನಡ ಆವೃತ್ತಿ

Its the summer season in India now. We were on a vacation to India last month. Since the mango season has started, we enjoyed eating varieties of mangoes there. In my home, everyday we were having one or the other dish prepared from mango for the lunch.

Ripened mangoes are also good for preparing few types of curries like Neer Gojju, Sasive, etc. We get a wild mango variety called 'Sasive Maavu' at our place which has a sweet and sour taste. It is good for preparing curries like Saasive and Neer Gojju. I am sharing the recipe of Mango Neergojju with you all today. Try this simple and tasty curry before the mango season ends!

Preparation time: 20 minutes

Serves - 4

Difficulty level: Medium

Ingredients:

Saasive mango / wild mangoes - 5 to 6
Liquid jaggery (Joni bella) - 7 tbsp or to taste
Salt - 1 1/4 tsp or to taste
Water - 2 cups

For tempering: Oil - 3 tsp, Dry red chilli- 1, Urid dal - 1 tsp, Mustard seeds - 1 1/4 tsp, Asafoetida / Hing - a pinch, Green chilli - 1, Curry leaves - 4 or 5

Method:

Wash the mangoes cleanly. Peel off the green skin and put them in a mixing bowl.
Add salt and jaggery to the mangoes and squeeze the mangoes nicely. Add water and leave it for ten minutes. Check and adjust the taste.
Heat oil in a small wok. Add red chilli pieces, urid dal, mustard seeds and asafoetida. Once the mustard seeds start crackling, add curry leaves and slit green chilli. Saute it for a minute and switch off the flame.
Add the seasoning to the mango mixture and mix it nicely.
Serve this sweet - sour curry along with rice!

ಕನ್ನಡ ಆವೃತ್ತಿ

Different kinds of leafy vegetables are part of our healthy diet. They are good source of various nutrients and taste delicious as well. One among those leaves is Amaranth Leaves. We buy it often from the vegetable market. Amaranth leaves are a good source of calcium, iron and vitamins. They are good for preparing stir fry, sambar, hashi, saasive and other side dishes.

Below is the recipe of Amaranth Leaves Stir Fry / Harive Soppina Palya..

Preparation Time: 20 - 25 minutes

Serves: 2

Difficulty level: Medium

Ingredients:

Amaranth leaves / Harive soppu - 1 bunch
Dry red chillies - 2 or 3 (adjust according to taste)
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Asafoetida / Hing - a pinch
Turmeric powder - 1/8 tsp
Cooking oil - 3 tbsp
Grated coconut - 1/2 cup
Salt to taste
Amchur powder - for taste
Jaggery / sugar - 1/4 tsp or according to taste (see Tips)
Onion (optional) - 1

Method:

Wash the amaranth leaves in clean water thoroughly. Chop them finely. Include the tender stems also while chopping.
Heat the oil a heavy bottom pan. Add broken red chillies, urid dal and roast them for a minute. When the urid dal turns into light brown color, add mustard seeds and asafoetida.
When the mustard seeds start crackling, add the turmeric powder and saute it once. Now add the chopped amaranth leaves and mix it well. Quickly find the broken red chillies in them which are crunchy after frying, powder them coarsely using your fingers or with the help of laddle. Add the powdered chillied back to the seasoned mixture.
Cover the lid and allow the mixture to cook on medium flame. No need to add any water, since the water content in the leaves will be enough for cooking them.
Stir the mixture regularly. Once the leaves are almost cooked, add salt, amchur powder and jaggery / sugar for taste.
Add grated coconut after 2 - 3 minutes. Also add the chopped onion, if using. I have added onion here.
Cook it for 5 more minutes and turn off the flame.
This stir fry tastes delicious with rice, chapathi or poori.

Tips:

Add only 1/4 tsp of jaggery / sugar for this stir fry if you don't want to make it sweet. If you like sweet taste, add more jaggery / sugar according to taste. And if making it sweet in taste, don't add onion.

ಕನ್ನಡ ಆವೃತ್ತಿ

Makara Sankranti is one of the famous festivals which is celebrated by Hindus. January is the month when different agricultural crops are ready for harvest. Makara Sankranti is known as the festival of harvests. In different parts of India, this festival is celebrated with different names like Pongal, Bogi Pallu, etc.

At my native, we prepare 'Sankranti Kalu', tiny balls of sugar syrup which will have sesame seeds inside. Being kids, we were enjoying eating them during those days. All the people in the household along with friends and relatives enjoy eating them with other festive specials. This festival will end up with a sweet note - 'Eat sweet and talk sweetly'!

Most of the people prefer buying Sankranti Kalu from the shops since preparing them at home is a hectic job. At my moms place, they usually prepare Sankranti Kalu at least in small quantity for offering to the God. Me too prepared it at home this time for my Kiddo :)

Preparation time: 4 hours approx

Difficulty level: difficult

Yield - 1 small bowl full

Ingredients:

White sesame seeds / Till seeds - 4 tsp
Sugar - 3 cups (1 cup = 110 gm)
Water - 1 1/4 cup
Milk - 4 tbsp
Lime juice - 1 tsp
Muslin cloth
Food colors - optional

Method:

Combine sugar and water in a vessel and bring it to boil. Once it starts boiling, add 2 tbsp of milk and 1/2 tsp lime juice to it. This is to remove any impurities in it.
After boiling it for 3 - 4 minutes, it curdles and you can see a white layer on the top of syrup. Filter the syrup using a muslin cloth. Repeat this step one more time.
When the sugar syrup reaches one string consistency, turn off the flame and allow it to cool. Now, purified sugar syrup is ready to use.
While making Sankranti Kalu, if the sugar syrup gets thick at any stage, add a little water and heat it to attain one string consistency again.
Take a wide pan and allow to heat it on low flame. Add 4 tsp sesame seeds and 3 drops of sugar syrup. Keep mixing it nicely with your fingertips and take care not to burn the hands. Try to keep the seeds separately; Make sure that sesame seeds not sticking to one another by the time the sugar syrup coating is dried.
Whenever you feel like the pan is hot, take the pan out of the stove top and keep mixing the sesame seeds continuously till its warm enough. Put it back on the stove top again and continue the process.
Once the sugar syrup on the sesame seeds is completely dried, add 3 - 4 drops of again and keep mixing them continuously. Repeat this process till they reach the size of coriander seeds.
If adding colors, add a pinch / drop of food color to 1/2 tsp of sugar syrup and mix it. Add 3- 4 drops of this colored syrup to a small quantity of Sankranti Kaalu and mix it on the stove top till its dried. Do it one more time so that the color will be coated nicely. You can add different colors like this.

Tips:

Fennel seeds / Saunf or groundnuts will also taste good when they are coated with sugar syrup in the above way. I have 2 batches here, one with sesame seeds and another with fennel seeds and have mixed both of them.
Preparing Sankranti Kalu at one stretch is very hard. If the sugar syrup is ready, you can invest 1hour daily and finish doing it within 4 - 5 days.
Natural colors like turmeric, beetroot juice, saffron, etc.are good to use instead of artificial food colors.

ಕನ್ನಡ ಆವೃತ್ತಿ

Don't know whether I am becoming more busy (or lazy!) these days, its becoming tough for me to invest time for blogging. We were roaming around different places during the week-ends and kiddo keeps me busy during the week days! Even I tried varieties of dishes, but couldn't click the picks being with her.

We had a memorable Diwali celebration this time. There are more Indians in our locality. So, we took part in Diwali celebrations at different places. We celebrated the festival at home one day. I had prepared Holige / Obbattu for Diwali this time. In fact I prepared Seven Cup Burfi and Mysore Pak too! But they were for kiddos playgroup and hubby's office.
There are different ways to prepare this Tovve. My version was slightly different earlier; after I learned this version from my friend Maitri, I just shifted to this method. Try this simple and easy curry and let me know your feedback!

Preparation time: 20 minutes

Serves: 2

Difficulty level: Easy

Ingredients:

Moong dal - 1/3 cup (1 cup = 70 gm approx)
Water - 4 cups
Turmeric powder - big pinch
Ginger (crushed) - 1 1/2 inch
Green chilly - 2 nos (adjust according to taste)
Asafoetida / hing - big pinch
Salt - for taste
Finely chopped coriander leaves - 2 tbsp
Lime - half slice

For tempering: Ghee / clarified butter - 1 1/2 tsp, cumin seeds - 1 tsp, Mustard seeds - 1 tsp

Method:

Wash the moong dal in clean water. To this, add around 3 cups of water, big pinch of turmeric and 2 - 3 drops of cooking oil. Pressure cook for 1 whistle. You can cook it directly on the stove top; it takes little longer to cook.
Once the moong dal is 3/4th cooked, add crushed ginger, slit green chillies, hing, salt and lime squeeze for taste. Add little more water if required. Let it boil nicely for 5 minutes and then, add the chopped coriander and turn off the flame.
Heat ghee in a small wok. Add mustard seeds and cumin seeds. Once it starts crackling, mix it with the prepared Tovve or Dal mixture.
Serve it hot with rice and pickle!

Tips:

Lime squeeze can be added either before boiling the mixture or at the end. Anything is fine!

ಕನ್ನಡ ಆವೃತ್ತಿ

At many rural places like my native, various fruits and vegetables are grown in their own estate. Rarely they buy veggies from the markets. Home grown vegetables are always healthy, tasty and are free from harmful chemicals and pesticides.

Here in Australia, we will grow few veggies like fenugreek leaves, tomato, chillies, etc. in our balcony garden. I love to use various leafy vegetables in my cooking. Few days back, we had got a big bunch of drumstick leaves from the grocery store. I remembered my Mom's way of preparing the Stir Fry and tried the same. It was so tasty and I prepared it one more time! Some recipes like this are always a hit at my home.
Try out this recipe of Drumstick Leaves Stir Fry and enjoy with hot rice!

Preparation time: 25 - 30 minutes
Servings: 6 - 7
Difficulty level: Medium

Ingredients:

Drumstick leaves - 1 big bunch
Amchur powder - 3/4 tsp or to taste
Sugar - 1 1/2 tsp or to taste
Salt - for taste

- For Masala Powder:

Cinnamon stick - 1 inch
Cloves - 3 or 4
Dry red chillies - 7 (adjust according to taste)
Shredded coconut or fresh grated coconut - 3/4 cup
Chana dal (split) - 4 tbsp
Urad dal - 2 tsp
Fenugreek seeds - 3/4 tsp
Coriander seeds - 1 1/2 tsp
Cumin seeds - 3/4 tsp
Mustard seeds - 1/2 tsp
Asafoetida / hing - pinch
Turmeric powder - 1/4 tsp
Oil - 1 1/2 tsp

- For seasoning:

Oil - 3 tbsp
Urid dal - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - a pinch

Method:

Separate the drumstick leaves from the stems and wash them thoroughly.
Next thing is to prepare the Masala Powder. Roast all the ingredients under the heading Masala Powder except shredded coconut in oil. Powder them coarsely. Finally add the shredded coconut and run the mixie for few seconds to make it a course powder.
Heat 3 tbsp of oil in a heavy bottom pan. Do the seasoning with urid dal, mustard seeds and pinch of turmeric powder.
Addthe drumstick leaves to the seasoning and fry them on low flame for 8 - 10 minutes or till it gets cooked and changes the color.
Add the Masala Powder, salt, sugar and amchur powder and mix it well. Cook it on low flame till it gets nicely hot and switch off the flame.
Serve this stir fry as a side dish with Rice or Roti.

Tips:

Add chopped onion for this stir fry if you would like to. Add it to the stir fry along with Masala Powder and cook it till the raw smell is gone.
You can prepare Capsicum Stir Fry in the same way. Just replace the drumstick leaves with capsicum.
I have used shredded coconut for this stir fry. Fresh grated coconut also goes well for this recipe.

ಕನ್ನಡ ಆವೃತ್ತಿ

We have a big Indian grocery store nearby. I love buying few veggies from there which are rarely available in other shops. This time, I bought drumstick leaves from there and enjoyed preparing different dishes. Drumstick leaves has lot of health benefits. Its a good source of Vitamin A, Vitamin C, Calcium and anti oxidants. It helps in the well functioning of heart, eyes and nerves system.

Drumstick leaves add a nice taste to the dishes. I love to prepare delicious Sambar, Stir fry, Dal, Tambli, etc, using these leaves. Let me share Drumstick Leaves - Tomato Sambar recipe today. Its quite easy to prepare, and tastes awesome with rice.

Time required: 30 minutes

Servings: 3 - 4

Difficulty level: Medium

Ingredients:

Toor dal - 1 cup (1 cup = 50 grams)
Moong dal - 2 tbsp
Drumstick leaves - 1 cup
Tomato - 1
Salt to taste
Sugar / jaggery (optional) - 1/4 tsp
Tamarind - 1 1/2 tsp or to taste
Onion (optional) - 1 small
Water - 5 cups approx

Masala for grinding:

Dry red chillies - 3 (adjust according to spiciness required)
Fenugreek seeds - 3/4 tsp
Coriander seeds - 2 tsp
Cumin seeds - 3/4 tsp
Mustard seeds - 3/4 tsp
Asafoetida / Hing - Big pinch
Turmeric powder - 1/4 tsp
Oil - 1 1/2 tsp
Fresh grated / desiccated coconut - 3 tbsp

Method:

Chop tomato into medium size pieces.
Wash toor dal and moong dal together in clean water. Cook them till soft by adding few drops of oil, pinch of turmeric and 4 cups of water or as required. I have pressure cooked them till 3 whistles.
Roast all the ingredients except coconut in oil. Add grated coconut and tamarind with roasted spices and grind them into a smooth paste. Add water as required.
Add drumstick leaves and chopped tomato to the cooked dal. Add 1 cup of water, salt and sugar / jaggery for taste. Boil it for 5 minutes.
Add the ground masala paste and allow it to boil for 8 - 10 minutes. After boiling for 6 - 7 minutes, add the chopped onions. Boil it for 3 - 4 more minutes and turn off the flame.
Serve this delicious Sambar along with hot rice and Papad.