Recipe world: Side dishes

Showing posts with label Side dishes. Show all posts

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 powders..ahha..it 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

Ingredients:

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

Ingredients:

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!

Tips:

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.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Cluster beans (gorikaayi / chavalikaayi ) is one of the all season vegetables available in Bengaluru. It's rich in proteins and fiber. It's seeds are dried and powdered and used in preparations of ice-creams,sauce etc..

To be honest, cluster bean is less used in my kitchen! My sister prepares it's curry whenever she buys. This curry is a good combination for rice, roti and chapati.Also it's easy to prepare. Here is the recipe learnt from my sister.

Ingredients:

Cluster beans - 25-30

Tomato - 1 medium size.

Sambar powder - 3/4 tsp or according to taste.

Shredded coconut (optional) - 1/2 cup.

Finely chopped coriander - 2-3 tsp.

Sugar / Jaggerry - 1/4 tsp.

Water - 1 1/2 cups.

Salt to taste.

For seasoning: 2-3 tsp oil, 1tsp urad dal, 1tsp mustard seeds, 1/2tsp jeera, pinch of turmeric powder and a strand of curry leaves.

Method:

Chop cluster beans and tomato into small OR medium pieces.

Heat a fry pan and add the seasoning ingredients one by one.

When mustard seeds splutter, add sambar powder and stir well.

Now add tomato and coriander leaves and stir for 2 minutes.

Add chopped cluster beans, 1 1/2 cups of water and mix well. Let it cook for 10-15 minutes covered in medium flame. Stir twice in between.

When beans are cooked, add salt and cook for 5 more minutes.

Now you can add fresh coconut and cook for 2 minutes.

Tasty cluster beans curry is ready to serve!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

These days, we will get almost all the vegetables in all the seasons. When I see bottle gourd (Lauki, Halugumbala or Sorekayi) in supermarkets here in Bangalore, I always remember my mom growing this veggie in our backyard during my childhood days. Since this veggie can't be stored for long time, its use was limited only for few days. Somehow, I love to use this veggie for cooking and keep buying it frequently!

Last week, I had bottle gourd in my fridge and wanted to try some different recipe this time. Just checked with Mom and she told me the recipe of Palya. This yummy stir fry with the hint of spice and sweetness goes well with rice, roti and chapathi.

Preparation time: 30 - 35 minutes

Servings: 3 - 4

Ingredients:

Bottle gourd - half
Oil 4 - 5 tsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Asafoetida (hing) - a pinch
A big pinch of turmeric

Curry leaves - 1 strand
Sambar powder - 1 1/4 tsp
Amchur powder - 1/2 tsp or to taste
Sugar - 1 1/2 tsp or to taste
Salt to taste

Method:
Peel the bottle gourd and chop it finely.
Heat 4 - 5 tsp of oil in a heavy bottom pan. Add urad dal, mustard seeds, asafoetida and turmeric powder.
Once the mustard seeds start spluttering, add curry leaves and sambar powder and saute for a while.
Then, add the chopped bottle gourd and mix it nicely.
Add around 3 cups of water and close the lid.
Keep mixing it occationally and cook till the bottle gourd pieces becomes soft. Add little more water if required.
Once the bottle gourd pieces are cooked nicely, add salt, amchur powder and sugar according to taste.
Close the lid and cook it for 5 more minutes.
Delicious Palya is ready to serve with rice, chapathi or roti!

Tips:

You can add grated coconut for more taste. If adding coconut, add it just 2 - 3 minutes before switching off the flame.
I have used the home made sambar powder here..can use any other store bought or home made sambar powder for that matter.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I am back with a traditional Havyaka recipe today! Its a side dish which is not known to many people during this era of modern style cooking. But even now, many of such traditional and rare recipes are still in use at my Grany's place. Authentic name of this dish is 'Kochchuli' and some people call it as 'Palya'. My mom had visited us for few days recently, and she prepared this tasty side dish for our lunch one day. I just tasted a byte and clicked few photos immediately and noted down the recipe from mom.

Not only madras cucumber, normal cucumber also goes well for this recipe. But the veggie must have been well grown, not the tender ones. In rural areas,people use a veggie similar to Madras cucumber, called Mogekayi (Magekayi) and home grown cucumber for this recipe.

Preparation Time: 15 minutes

Serves: 3 - 4

Ingredients:

Madras cucumber (Sambar Soute in Kannada) - 1 halve

Dry red chilli - 1

Green chillies - 2

Lemon - 1 halve

Salt to taste

For seasoning: oil - 3 tsp, urad dal - 1/2 tsp, mustard seeds - 1/2 tsp, one big pinch of asafoetida, curry leaves - 1 strand

Method:

Peel the cucumber and remove the seeds portion. Chop the veggie finely.

Heat oil in a frying pan. Add red chilli pieces, urad dal, mustard seeds and asafoetida. Once its roasted nicely and mustard seeds start spluttering, add chopped green chillies and curry leaves.

Then add chopped cucumber, lime squeeze and salt to taste. Cook it on medium flame for 3 - 4 minutes without closing the lid. No need to cook it till very soft.

Simple and delicious Palya is ready to serve! Enjoy it with rice.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Turmeric has got its own its own values from ancient times in terms of health and beauty. Due to its medicinal values, we use turmeric in some or the other form in our day-to-day cooking. Apart from this, all of us know that turmeric is the main ingredient in various beauty products like cream, lotion or face packs. Also, turmeric is good medicine for different types of allergy and infections and hence, is the main ingredient in various Ayurveda medicines. If you prepare a list of its uses, i think it will be end-less!

My mom had brought some raw turmeric pieces for us during her last visit. Always I tasted the Turmeric Gojju prepared by mom or my MIL, but I didn't knew the recipe of this Gojju! These turmeric pieces gave me an opportunity to learn this Gojju recipe :) Just followed my mom's instructions, and it came out super delicious! This healthy and tasty Gojju goes well with rice. If preserved in refrigerator, it will last for at-least a week.

Preparation time: 25 - 30 minutes

Servings: 10 - 12

Ingredients:

Raw turmeric - 3 pieces of 2 inch each

Pepper corns 7 - 8

Urad dal - 1 spoon

Mustard seeds - 1/2 spoon

Sesame seeds - 1 spoon

Oil - 2 spoon

Grated coconut - 1 cup

Raw tamarind - 1 - 1 1/2 spoon or to taste

Jaggery - for sweetness ( I have used 4 spoon jaggery + 3 spoon sugar)

Salt to taste

Method:

Wash and clean the turmeric pieces and prick them with a fork from all the sides. This will help to cook them nicely.

Cook these turmeric directly on the flame (as shown in the picture) for 4 - 5 minutes or till they are slightly soft. Otherwise, pressure cook them with little water.

Wash the turmeric pieces and remove the skin, which has turned black. Chop the turmeric finely.

Heat oil in a small wok and roast the pepper corns till you hear the crackling sound. Then add the urad dal, mustard seeds and sesame seeds and roast them nicely.

Grind the roasted ingredients along with turmeric pieces, grated coconut and tamarind using little water into fine paste.

Transfer the ground paste to a pan and add salt and jaggery (and sugar) for taste. Boil it for 5 minutes or till it thickens.

Try this delicious and aromatic Gojju along with rice!

This Gojju will remain up-to 2 - 3 days if not refrigerated. If refrigerated, it will last for at-least a week.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

It was a long time ago I was trying to balance both Kannada and English version of my blog. Since the English version is little younger, it was lagging behing a bit! And finally, I am able to balance them!! These days, my sister was helping me to write few posts in English version coz I was little busy with my saree embroidery :) I want to say a big thanks to my sister for her help :) She only gave me the idea of completing all the posts before this Pongal (Sankranti) festival. We both wish you Happy Pongal :)

Usli means a kind of kosambari. This recipe can be a healthy evening snack or even a combination curry for chapati. Also, it will be prepared as 'prasadam' on the occasion of Tulasi maduve / Karthika in my native. Many people use Kabuli chana instead of black bengal gram for this recipe.

Preparation time: 35 minutes

Servings: 3

Ingredients:

Black bengal gram - 1 1/2 cup (soaked in water for 4 - 5 hours)

Sugar / Jaggery - 1 tsp

Salt to taste

Cooking soda - a pinch

Amchur powder - 1/2 tsp

Shredded coconut - 1/2 cup

- For Masala powder:

Oil - 2 tsp

Cloves 3 - 4

Cinnamon sticks - 2

Red chillies - 3 (adjust according to taste)

Bengal gram dal - 3 tsp

Black gram dal - 1 1/2 tsp

Coriander seeds - 2 tsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1/4 tsp

Asafoetida - a pinch

Turmeric powder - 1/4 tsp

Curry leaves 1 - 2 strands

Method:

Wash the soaked bengal gram and cook it in a pressure cooker with sufficient water and a pinch of cooking soda for 3 whistles. Take the cooked bengal gram out and drain the water.

Heat 1/2 tsp oil in a thick bottomed pan and add the masala ingredients one by one and roast them.

Make a coarse powder out of it. Add shredded coconut and blend it for few seconds.

Heat rest of the oil in the same pan and add mustard seeds. When it splutters, add cooked gram, prepared powder, salt, amchur powder, sugar, 4 - 5 curry leaves and little water.
Cook it for few minutes to get a proper consistency.
Your healthy snack is ready for eating. Also, it can be used as a side dish with roti or chapathi.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Last week, we had been to a shop nearby for the weekly shopping. There, I saw some fresh bitter gourd in the vegetables counter. Simply I went there and picked few of them. It was a long time ago I prepared Bitter Gourd Palya at home. Bitter gourd makes me remember one funny incident happened when we were in Australia. It was not even a month ago we stayed there, we had been to a Weekend Market where farmers themselves come directly and sell their produces. We had bought some bitter gourd from there and I prepared Palya. As far as I observed, water content is relatively high in most of the vegetables available in Australia. Bitter gourd palya needs to be fried for longer time till the water content is almost reduced. I prepared Palya with 2 - 3 bitter gourd, once it was nicely roasted and done, I could have measured the quantity in spoons! :D It was reduced that much!! After this experiment, I never tried Bitter Gourd Palya during my stay there:)

This Palya recipe is from one of my relatives in Bangalore. My mom does it in a different way, but I prefer this kind of palya most of the times! This palya tastes very good and you won't feel the bitterness anytime. Since it is roasted nicely, it can be used up to 10 - 12 days.

Preparation Time: 1 1/2 hours

Servings: 8 - 9

Ingredients:

Bitter gourd - 2 nos

Turmeric powder - 1/2 spoon

Salt to taste

Amchur powder / HuLipudi - for taste

Jaggery 2 - 3 spoon or to taste

- For seasoning: Oil - 2 - 3 spoons, Dry red chilli - 1, Urad dal - 1 spoon, Mustard seeds - 1/4 spoon, Sliced green chillies - 2, Pinch of turmeric, Few curry leaves (optional)

- For Masala Powder: Oil - 1/2 spoon, Dry red chillies - 3, Chana dal - 2 1/2 tbsp, Urad dal - 1 1/2 tbsp, Fennel seeds - 1 spoon

Method:

Cut and remove the seeds from bitter gourd and chop them finely. Add 3 - 4 spoons of salt and 1/2 spoon of turmeric powder and mix it well and keep it closed for 30 minutes.

Squeeze off all the water content from the chopped bitter gourd using your hands.

Take a wide bottom pan for frying. Heat the oil, add red chilli pieces, urad dal, mustard seeds, turmeric, green chillies and curry leaves.

After the seasoning is roasted nicely, add chopped bitter gourd, salt, amchur powder, jaggery and mix well.

Saute it occasionally and fry on low flame for about 45 minutes.

In the meanwhile, keep the Masala Powder ready: Roast the above mentioned ingredients for Masala Powder using little oil and make a coarse powder.

Once the bitter gourd is roasted nicely and looks bit dry, add the masala powder and saute it well.

Fry it for 4 - 5 minutes and switch off the flame.

Now, Bitter gourd palys is ready to accompany your meals!

Tips:

To remove the bitterness of bitter gourd, mix the chopped bitter gourd with salt and turmeric and keep it for half an hour. Then, squeeze off all the water from bitter gourd by pressing with your hands. Then, use it for cooking.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

For capsicum lovers like me, anything with capsicum will taste good. One of my fav capsicum dish is Stuffed Capsicum. Different kind of stuffing we can make for this, like potato, besan flour, bread, etc. My mom and aunt will use the coarse masala powder prepared using chana dal. It tastes awesome with both chapathi and rice.

Preparation Time: 40 minutes

Servings: 2

Ingredients:

Medium size capsicum - 2

Chana dal - 4 tbsp

Dry red chillies - 4 (adjust according to taste)

Cloves - 3

Cinnamon - 1 small piece

Coriander seeds - 1 1/2 tbsp

Cumin seeds - 1/4 tbsp

Mustard seeds - 1/4 tbsp

Pinch of asafoetida

Pinch of turmeric

2 - 3 large spoonful of oil

Salt

Amchur powder

Method:

Dry roast all the spices and make a coarse powder. Add salt and amchur powder to taste.

Make a round hole on the top of capsicum by removing the stem. Remove the seeds if any, inside the capsicum.

Fill the capsicum with masala powder and close the hole with the stem.

Heat the oil in a heavy bottom pan. Once the oil is moderately hot, put the capsicum in the oil for cooking.

Pour 1 - 2 spoons of oil on the top of the capsicum and let the oil go inside the capsicum.

Close the lid and cook the capsicum. Turn the capsicum few times occasionally to cook from all the sides.

Be careful while opening the lid because oil will be spluttering because of the water content in the capsicum.

Once the capsicum is cooked fully, take it from the oil and serve with chapathi or rice.

Tips:

Its better to use medium or small size capsicum for stuffing. It makes them easy to cook.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Black eyed pea has a good nutritional value. So, I prefer using it often. Daily I will prepare some or the other kind of side dish for chapathi and frequently I will go for Black eyed peas palya.

This is one more old posting from my Kannada blog.. few more to go to balance both the blogs :)

Preparation Time: 20 - 25 minutes

Servings: 3

Ingredients:

Black eyed peas - 2 cup (soaked in water for 4 - 5 hours)

Urad dal - 1 spoon

Mustard seeds - 1/4 spoon

Pinch of asafoetida

Chopped green chillies - 2

Few curry leaves

1 medium size onion - chopped

Sambar powder - 1 1/2 spoon (according to taste)

Salt

Amchur powder - 1/2 spoon

Sugar - 1 spoon

Oil - 3 spoon

Method:

Heat oil in a pan, add urad dal, mustard seeds and asafoetida. Once the mustard seeds start spluttering, add curry leaves and chopped green chillies. Saute them for a minute.

Then, add the soaked black eyed peas, salt, sambar powder, amchur powder and sugar. Add water just enough to cover the Palya mixture and cook covered on medium flame.

Saute them occasionally and add water, if required. Once the peas are almost cooked, add chopped onion and cook for 5 more minutes.

By the time it is done, all the water content will be evaporated. If you wish, you can retain little water and make it a gravy.

This Palya goes well with roti, chapathi or dosa.

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 asafoetida. Fry them nicely and grind them along with orange peel, tamarind and grated coconut into the consistency of Chutney.

Add salt and jaggery to the ground paste and boil it for 5 minutes.

It can be used for 2 days if kept outside the fridge. You can preserve this gojju in the fridge for a week.

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

Pinch of turmeric

Sugar - 1/2 spoon

Salt - according to taste

Garlic pods 8 - 10 (crushed)

Oil - 3 spoon

Procedure:

Cook the raw mango in water till it becomes smooth.

After the mango is cooked, take it out from the water and allow to cool.

Take out all the pulp from the cooked mango. Use some water if needed.

Heat the oil in a pan. Add the red chilli pieces, urad dal, mustard seeds, asafoetida and turmeric. Once it splutters, add curry leaves and sliced green chillies.

Add the crushed garlic and saute for a while to remove the raw smell.

Add the mango pulp, sugar and salt. If it looks too thick, add some water to dilute it.

Boil the gojju at-least for 8 - 10 minutes and switch off the flame.

Store it in an airtight bottle once it becomes cool.

Enjoy the hot and sour Gojju with rice.

Tips:

If you want to have more aroma of garlic, just skip adding garlic while preparing the Gojju; and once the Gojju is done, do the tempering with garlic.
No need to boil the mangoes if raw mangoes preserved in salt water are used. Because, they will be boiled before preserving in salt water.

This is my entry to the Event 'Herbs and Flowers - Garlic' hosted by Vardhini, which was started by PJ.

Also, sending this to 'Flavours of South India', ongoing event at Simply Food.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Capsicum is one of the vegetables which I like most. There will be a stock of capsicum in my fridge all the time. If we add capsicum to any dish, it will increase the taste of the dish with its nice aroma. Capsicum will get cooked very quickly; so, cooking process won't take much time. When the dish is almost done, add the capsicum and 5 - 6 minutes will be enough for it to get cooked!

I learned this curry recipe from my sister. It has a unique taste with the aroma of fenugreek seeds and capsicum. It will be a good combo with rice or rotis.

Servings: 2

Preparation time: 30 minutes

Ingredients:

1 medium size capsicum

1 medium size potato (Aloo)

Fenugreek seeds - 1 tbsp

Green chilli - 1

Ginger - 1 inch

Oil - 2 spoon

Salt to taste

Procedure:

Cut the capsicum and peeled potato into small pieces lengthwise.

Chop the green chilli and crush the ginger.

Heat the oil and roast the fenugreek seeds nicely. Add the chopped green chilli and potato pieces and mix it well. Mixing helps the potato pieces to get coated in oil they won't stick to each other.

Close the lid and cook the potato pieces. Saute occasionally to prevent them sticking to the bottom.

Once the potato pieces are almost done, add the capsicum pieces, salt and crushed ginger.

Cook for 4 - 5 minutes and switch off the flame.

Serve this curry with rice, roti or chapathi.

Tips:

Do not over cook the capsicum pieces anytime. It will be nice to eat when the capsicum is cooked without losing its crunchiness.

Sending this over to CWF - WS - FENUGREEK, an event with fenugreek varieties hosted by Priya of Now Serving.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is the time for heavy rains in India. In rural areas like my native, it will be the season for enjoying the bamboo shoot recipes now. Bamboo shoot can't be consumed on the same day of cutting; we need to cut them into slices or any other desired shapes and it need to be soaked in water for 2 - 3 days (water need to be changed daily).

So many varieties we can prepare using the bamboo shoot. If you are bamboo shoot lovers, you can preserve them and can use them anytime. Here, we are lucky enough, because we are getting the canned bamboo shoot throughout the year in the Chinese shops! Bamboo shoot recipes will be very good in taste. Spiced bamboo shoot is my all time favorite.

Time required: 1 1/4 hour

Ingredients:

Bamboo shoot - 2 lb (I have used half the qty of 4 lb or 64 oz can)

Urad dal - 1/2 spoon

Mustard seeds - 1/2 spoon

Pinch of asafoetida

Dry red chillies - 2

Green chillies - 3

Pinch of turmeric

Oil 2 - 3 spoon

1 Lime

Salt

Procedure:

Wash the canned bamboo shoot thoroughly and squeeze off all the water.

Finely chop the bamboo shoot and keep aside. This step is bit time consuming!

Take a heavy bottom pan and heat the oil. Add red chilli pieces, urad dal, mustard seeds, asafoetida and turmeric. Once it splutters, add the chopped green chillies and saute for a while.

Next, add the finely chopped bamboo shoot and salt to taste.

Let it get cooked on medium or low flame for 35 - 40 minutes. Saute them occasionally.

When it is done, quantity will be reduced to almost half.

Finally, add lime juice and remove it from the flame.

This will be a good combination with rice. Since it is roasted nicely, it will last for 2 - 3 days.

Tips:

I have used the canned bamboo shoot here. So, I didn't soak it in water again. If you are using the fresh bamboo shoot, soak the chopped bamboo shoot in water for at-least 2 days before using them.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Again, this is a traditional recipe from Havyaka cuisine. This is a kind of spicy curry or side dish which suits the lovers of spicy food! Normally, people love to eat this hot curry during the rainy season.

I used home grown Malabar spinach for preparing this recipe. If you plant it in a pot, it will grow nicely even with little care! This leafy vegetable is a good source of vitamins 'A' and 'C'. Sometimes, I will use this vegetable for preparing the Sambar and some other traditional Havyaka dishes.

Preparation time: 45 - 50 minutes

Ingredients:

Malabar spinach - 1 bunch

Dried red chillies - 3 (adjust as per your preference)

For seasoning: Oil - 2 spoon, Urad dal - 1/2 spoon, Mustard seeds - 1/4 spoon, Asafoetida, pinch of turmeric

Water - 1/2 cup

Salt to taste

Amchur powder - 1/2 spoon

Crushed garlic - 1 spoon

Method:

Clean the Malabar spinach thoroughly and chop them finely.

Heat oil in a pan, add red chilli pieces, urad dal, mustard seeds, asafoetida and turmeric. Once it starts spluttering, add the chopped Malabar spinach.

Add 1/2 cup of water, salt and amchur powder and allow to cook for 25 - 30 minutes by closing the lid.

Saute them occasionally and add little more water, if required.

By the time you cook for 30 minutes, malabar spinach will get cooked nicely and will become like a paste.

If it has not become like a thick paste, you can crush it in the mixie for a while.

Finally, do the seasoning with crushed garlic and enjoy this side dish with hot rice!
No need to keep it in the fridge if you can consume it within 2 days.

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.

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 pan and deep fry the potato cubes. Once they are done, keep them ready in a bowl.
Heat 2 spoons of oil in a pan, add cumin seeds, followed by masala paste. Add little water and leave it for a while until the raw smell is gone.
Then, add the potato cubes, garam masala powder, kasoori methi, honey, chopped coriander and salt. Allow it to boil for 4 - 5 minutes and remove from the flame.
Serve with roti or naan.

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 until the carrot pieces become smooth.

Grind the cooked carrot along with grated coconut, salt and tamarind into a coarse paste. Don't add too much water, it should be thick.

Do the seasoning with oil and mustard seeds and serve with rice and curd.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Ingredients:

Spinach leaves - 1 bunch

Green chillies - 2

Red chilley - 1

Grated coconut - 4 table spoon

1 onion - sliced

sugar - 1/4 spoon

salt - as per taste

Few drops of lemon squeeze

For seasoning: oil - 3 spoon, urad dal - 1/2 spoon, cumin seeds - 1/2 spoon, 1 red chilley

Procedure:

Wash the spinach leaves thoroughly, chop nicely and keep it aside.

Heat oil in a pan, add red chilley, ured dal, cumin seeds. Once they are roasted, add sliced green chillies. Then, add the chopped onion and saute for a while. Now, add the chopped spinach and allow it to cook by closing the lid for 7 - 8 minutes without adding any water. Once it is half-cooked, add salt and sugar and mix well. After it's done, add the grated coconut and remove from flame.

Finally, add the lime squeeze and mix it well. Serve with rice or chapathi.