Recipe world

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

Honeydew melon is a variety of melon, which belongs to the family of musk melon. Its a family favourite fruit at our place because of its sweet taste. We normally would cut the fruit and eat it as it is. But there will be times the half finished fruit sits in the fridge for a few days and nobody wants to eat it. Something innovative has to be prepared during such times to make it interesting. Here is one such recipe..Muskmelon Cooler! It can be served as a refreshing drink or as a dessert.

Time required: 15 - 20 minutes

Difficulty level: Medium

Serves - 3

Ingredients:

Honeydew Melon - 1/4th of a whole fruit (or even less)
Milk (preferably full fat) - 1 cup
For sweetness - jaggery, sugar or maple syrup - according to taste (I have added 6 tbsp of jaggery)
Salt - a pinch
Cardamom powder - 1/4 tsp

Method:

Cut the melon into big pieces and separate the seed part. Grate the flesh using a grater and discard the rind part.
1.5 cups of grated flesh plus the liquid therefrom will be enough for the above said measurements.
Transfer the grated fruit flesh plus liquid into a mixing bowl. Add pinch of salt and sweetener (jaggery, sugar or maple syrup) according to taste and mix everything well.
Add milk and cardamom powder and give it a good mix.
Keep it in the fridge for cooling before you serve.
While serving, mix it well and scoop both juice and the fruit gratings into the serving bowl.

Tips:

For a quick serving, use cold milk and refrigerated fruit for this recipe.

ಕನ್ನಡ ಆವೃತ್ತಿ

I rarely prepare deep fried items at home. Dishes like Poori, Bajji, Bonda are always tempting. But as far as possible, we want to avoid eating food thats too oily. But I can't avoid making Chaklis when there's huge demand from my daughter!

Months back, I had eaten Chakli at one of my Aunt's home. They were so tasty and I was surprised to hear that she had used Curd for making those Chaklis! Then one fine day, again on daughter's demand, I tried Chaklis using my own selection of ingredients along with curd. They turned out so crunchy and yum! This recipe looks very handy and easy for me now. Here is my easy peasy Chakli recipe for you all..

Preparation time: 2 hours

Difficulty level: Medium

Yield: 60 challis (varies depending on the size)

Ingredients:

Rice flour - 4 cups
Roasted bengal gram dal / Pottu Kadalai - 1/2 cup
Butter - lemon size
Salt - for taste
Sugar - 1 1/2 tsp
Red chilli powder - 2 tsp or to taste
Carom seeds / Ajwain - 1 tsp
Till seeds - 1 tbsp
Cumin seeds - 1 tsp
Curd - 1/2 cup
Water (approx) - 2 1/4 cup

Method:

Combine roasted bengal gram dal, carom seeds, till seeds and cumin seeds and make a fine powder.
Mix it with rice flour, salt, sugar and red chilli powder in a large bowl.
Add heated butter to the flour mixture and mix it well with your hands.
To this, add 1/2 cup of curd and mix well.
Add water little by little and make a soft, non sticky dough like chapathi dough.
Fill the prepared dough in Chakli Press (Chakli Maker). Press the dough and make them into spiral shapes.
Heat the oil in a wide pan and deep fry these spirals till they turn crispy.
Enjoy crispy, delicious Chaklis anytime!

ಕನ್ನಡ ಆವೃತ್ತಿ