Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a famous sweet dish from my native. Its very royal to prepare Rice Kesaribath in marriages and other functions in our region. 'Kesari' means saffron in Kannada. Kesari or saffron is the key ingredient in this dish, hence the name Kesaribath. Its bit difficult to prepare this sweet in large quantities unless you are an expert, but anybody can prepare it easily in small quantities!

I have enjoyed Rice Kesaribath quite a few times at my sister and sister in law's place, but never thought of preparing my own. But recently, the time has arrived to prepare this sweet dish at my house. I had all the necessary ingredients with me, and hubby was asking me why not to try Kesaribath at our home. Also, mom was there with me, who has got expertise in preparing Kesaribath. I prepared it under the guidance of mom and Kesaribath was a big hit!

For preparing Kesaribath, we have used a variety of rice called Jeera Rice (Sannakki). Experts say that Jeera Rice is perfect for this sweet dish. If you won't get jeera rice, you can use basmati rice.
Today is the first anniversary of my little place. Wish me Happy Anniversary to my blog baby with this sweet recipe :) And thanks to all of you for your love and encouragement!

Preparation time: 45 minutes

Servings: 5 - 6

Ingredients:

Jeera rice (or basmati rice) - 250 gm

Saffron strands - 3/4 gm

Sugar - 375 gm

Pure ghee - 250 gm (can use little less also)

Cloves - 2

Milk 5 - 6 tsp

Lime juice - 4 1/2 tsp

Salt - 1 tsp

Cashews - 10

Raisins 25 - 30

Method:

Cook the rice with enough water and 1 tsp of ghee. Cooking the rice rightly is very important here. All the grains should be cooked nicely, and at the same time, rice should not be sticky. So, be careful.

If any water is remaining in the cooked rice, drain it fully and spread the cooked rice on a wide plate for 5 minutes to cool.

Bring the milk to boil and switch off the flame. Soak the saffron strands in the hot milk for 10 minutes.

Take the cloves and make a fine powder. Cut the cashews into medium size pieces.

Combine the salt the with lime juice to dissolve and keep it ready.

Take a wide vessel preferably with heavy bottom. Combine rice with sugar and ghee. Keep mixing it on slightly high flame.

Once it starts boiling, add milk with saffron strands, salt and lime juice mixture. Keep sauting the mixture to avoid burning.

Once the mixture starts absorbing the ghee, bring the flame to medium.

Add powdered cloves and raisins and mix it well.

Within few minutes, you can see the mixture starts oozing the ghee. Switch off the flame immediately and add the cashew pieces.

Close the vessel with a lid and allow to set for 10 minutes.

Delicious Kesaribath is ready to serve now! This tastes very good when its still hot.

Tips:

Don't try to replace saffron with turmeric or any other artificial color. Saffron is one of the key ingredients for this sweet dish and it will add a nice flavor to Kesaribath.
For good results, use fresh and pure ghee for this recipe.
Its very important to saute the Kesaribath mixture till it comes to boil. If done on low flame, mixture will become sticky.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is one more variety of Tambli from my kitchen. Tambli is a raw curry which goes well with rice. Especially during summer, cool side dishes like Tambli are more preferable than hot Sambar. Using Ridge Gourd, two types of Tambli we usually prepare. One is the normal one, which is nor too hot or too sweet, and the other one is Sweet Tambli. Since I have a sweet tooth, I love Sweet Tambli more than Normal Tambli!

Mom tought me this normal version of Ridge Gourd Tambli during her last visit. Let me explain the recipe of Sweet Tambli sometime later, here is the recipe of Ridge Gourd Tambli (normal ones).

Preparation Time: 20 minutes

Servings: 5

Ingredients:

Ridge gourd - half of one medium size ridge gourd

Green chilli - 1 small piece

Sesame seeds - 1 tsp

Cumin seeds - 1/2 tsp

Grated coconut - 1 cup

Butter milk - 1 cup

Salt to taste

Sugar - 1/2 tsp

Water - 2 cups approx.

For seasoning: oil - 1 tsp, mustard seeds - 1 tsp

Method:

Peel the ridge gourd and chop into small pieces. Cook it with 1 cup of water, salt and sugar to taste, till smooth.

Separate the remaining water from cooked ridge gourd. You can use this water while grinding the mixture.

Heat 1/2 tsp oil in a small wok. Roast the cumin and sesame seeds for a minute or till you hear a nice aroma. Then add green chilli piece and saute it for a while.

Grind the cooked ridge gourd and roasted ingredients along with grated coconut into fine paste. Add water as needed.

Transfer this paste to a serving bowl. Add buttermilk and adjust the taste. If it looks too thick, add little more water.

Do the seasoning with oil and mustard seeds and add it to Tambli.

Serve this Tambli along with rice and pickle.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Mango is one of the fruits which is liked by most of the people. This is the season of mangoes here in India, and we are making the fullest use of the season this year! Apart from the mangoes we buy from nearby fruit stalls and supermarkets in our area, my hubby visited 'Mango Mela' this time and he bought varieties of mangoes from there. Simply we ate mangoes like anything! Also, I prepared Mango Seekarane, juice, milkshake, etc. almost regularly.

Usually, I prepare milkshake from mango, and Smoothie was very new to me. Sometime back, I had seen Smoothie preparation in a TV cookery show and got inspired by them! Here is my version of smoothie, with slight variations in the original recipe..

Preparation time: 10 - 15 minutes

Cooling time: 1 hour

Servings: 2

Ingredients:

1 large mango - fully ripen

Thick curd - 200 ml

Milk - 50 ml (See Tips)

Water - 50 to 100 ml

Sugar - 8 to 10 tsp (adjust according to taste)

Pinch of salt

Method:

Peel and de-seed the mango, and chop it finely. Keep 1/4th portion of the chopped mango separately for decoration.

Take the remaining 3/4th portion of chopped mango, blend it into smooth paste along with curd and sugar.

To this, add milk, pinch of salt and little water to adjust the consistency. Blend the smoothie for another 20 - 25 seconds. Check and adjust the taste.

Transfer the smoothie to a bowl and refrigerate it for atleast one hour.

Spread one layer of chopped mango on the bottom of serving glass. Slowly, pour the smoothie and fill it till 3/4th of the glass.

Top it with one layer of chopped mango. That's all, delicious Smoothie is ready to serve!

Tips:

Mango Smoothie can also be prepared without adding milk. If the curd is sour in taste, addition of milk will help to reduce the sourness.
If you use refrigerated mango and curd for preparing the Smoothie, it can be served instantly, i.e., without cooling!

Linking it to my event Love Lock With Juices & Milkshakes

Sending this over to the event 'Dish Name Starts With M' @ Learning to Cook

Dear friends,

This is the month of celebration at Recipe world! Reason behind this celebration is the first anniversary of my little space <:-P I was planning to host an event from long time and thought of celebrating the occasion this way!

Many of you must be knowing Vidhya Subramony @ Sweet Karam Kapi. She is the one who started Love Lock Series of events! She gave me an opportunity to host the event for this month. Thanks a lot Vidhya for giving me this opportunity. Friends, do visit her wonderful space Sweet Karam Kapi for her exciting recipes.

I would like to thank all my blogger buddies for your encouragement and continuous support throughout this journey >:D< Your words of encouragement means a lot to me. Hope to expect the same encouragement from you all in future also!
Coming back to the event, its all about juices and milkshakes! We keep preparing varieties of juices and milkshakes to keep our body cool during summer. Also, this is season of various delicious fruits. To be eligible to participate in this event, prepare any kind of juices and milkshakes and post the same in your blog in between 15 - June - 2012 and 15 - July 2012 and link the same with the event. I would love to see your innovative recipes to make this event a grand success :)

So, here are the rules to participate in the Event:

Join me on Google Friend Connect or like my Facebook page. Leave a comment on this post mentioning the same.
Prepare any kind of juice or milkshake and post the recipe in your space in between 15 - June - 2012 and 15 - July 2012 and link to this event.
Only vegetarian entries are allowed. No eggs please!
You can send entries upto a maximum of 5. Only 2 archived entries are allowed if and only if they are re-posted.
Usage of logo in mandatory since it helps to spread the word.
I will try to leave a comment at your space as soon as I will see your entry. If you have any doubts regarding the participation, just leave a comment under this post and I will be happy to help you!

Thanks once again, I will be looking forward to see your response :)

Cheers!
Vani

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

For most of the people like me, preparing a proper side dish for everyday breakfast will be more difficult than preparing the main course i.e., dosa, chapathi etc.When you feel lazy to prepare a side dish, chutney powder, Kharada Pudi, etc. different kind of powders can be served as a side dish.
Here is an easy Chutney Pudi (Powder) recipe which goes well with different varieties of dosa, idli and chapathi. And, all the credit for this recipe goes to my mom! :)

Preparation Time: 20 - 25 minutes
Yield: Approx. 3 cups

Ingredients:
Dry coconut - 1/2 of one whole coconut (can use desiccated coconut powder also)
Chana dal - 5 to 6 tsp
Urad dal - 1/2 tsp
Dried red chillies - 15 to 16
Fenugreek seeds - 3/4 tsp
Cumin seeds - 1/2 tsp
Sesame seeds - 1 tsp
Coriander seeds - 3 to 4 tsp
Cloves - 8
Mustard seeds - 1 tsp
Big pinch ofasafoetida
Curry leaves - 2 strands
Turmeric powder - 1/4 tsp
Cooking oil - 2 tsp
Amchur powder - 1/2 tsp or to taste
Sugar - 6 tsp or to taste
Salt to taste

Method:
Cut the dry coconut into small pieces. If you are using desiccated coconut powder, just skip this step.
Heat oil in a frying pan. Add chana dal and roast it for a minute. Then add urad dal, fenugreek seeds and dry red chillies and fry them till you hear a nice aroma.
Add coriander seeds, cumin seeds and saute for a while. Then add mustard seeds and sesame seeds and roast them till mustard seeds splutter.
Add cloves, asafoetida and turmeric powder and saute for a while.
Finally add curry leaves and saute for 2 - 3 minutes and switch off the flame.
Allow the roasted ingredients to cool completely.
Now, add salt, sugar and amchur powder to the roasted mixture and mix it well. Transfer the mixture to a mixie jar and make a coarse powder.
Store it in an air tight container and use it with dosa, chapathi or idli.

Tips:

This Chutney Powder will last for a minimum of 15 - 20 days if kept outside. If you preserve it in refrigerator, it will last for 1 - 2 months.

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.

As we all know, finger millet is very good for health. Regular usage of finger millet helps to keep our body cool. But it won't has a nice taste or aroma of its own. That's why many people won't like to eat or drink anything prepared using finger millet!
Long back, I had tasted Finger Millet Rotti in a hotel at Malleshwaram. Never I thought that finger millet rotti can be so tasty! Then, I tried my own version of rotti at home and it came out well. Not regularly, but sometimes I prepare this rotti for our breakfast. I love to add fenugreek leaves to this rotti, also you can substitute fenugreek with dill leaves.

Preparation time: 40 - 45 minutes
Servings: 2

Ingredients:
Finger millet flour - 1 3/4 cup
Grated carrot - 1
Shredded coconut - 1 cup
1 medium size onion - finely chopped
2 - 3 green chillies - finely chopped
Fenugreek leaves - 1 bunch
Salt to taste
Hot water - 1/2 to 3/4 cup
Oil

Method:
Clean the fenugreek leaves and chop them finely.
Transfer the finger millet flour to a mixing bowl. To this, add all the ingredients except salt and hot water and mix well.
Now, add hot water little by little and mix it nicely. Consistency should be the same as chapathi dough i.e., you should be able to make balls from the dough.
Let the dough rest for 10 - 15 minutes before making the rotti.
Make lemon size balls from the dough. Pat them thinly on a greased plastic sheet or plantain leaf. Make a hole in the middle of the rotti.
Cook the rotti on hot tava on both the sides. Add 1 - 2 spoons of oil while cooking.
Serve this rotti along with butter or any other side dish.

Tips:

You can substitute fenugreek leaves with dill leaves also.