Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a special pickle from my Aunt's kitchen. Normally, if we prepare the lime pickle, we need to wait for at-least 4 - 5 days to get it set well. Specialty of this pickle is that you can use it instantly!! My Aunt will prepare variety of pickles with seasonally available tangy fruits and vegetables. During my hostel days, always I used to have a stock of pickles prepared by her. This pickle is a good combination with curd rice.

Preparation Time: 40 - 45 minutes

Ingredients:

Medium sized lime 4 - 5

Salt

Red chilli powder 5 - 6 spoons or according to taste

Turmeric - 1/2 spoon

Sugar - 2 spoon

Water - around 2 cups

Spices: Mustard seeds - 2 spoon, Cumin seeds - 1/2 spoon, Cloves - 4, Fenugreek seeds - 1/4 spoon, Asafoetida

For tempering: Oil - 6 spoon, Fenugreek seeds - 1/4 spoon, Mustard seeds - 1/2 spoon, little asafoetida and pinch of turmeric

Procedure:

Remove the seeds from the lemon fruit and cut them into medium size pieces. Sprinkle some salt occasionally on the chopped lime pieces in order to prevent the pickle from getting bitter.

Take around 2 cups of water, add needed amount of salt to prepare the pickle and bring it to boil (Add the salt approximately and can add some more salt later, if needed).

When the salt water reduces to 1 cup or 1 1/4 cup, add the chopped lime pieces, sugar and 1/2 spoon of turmeric. Mix it well and remove it from the flame. Let it get cool down completely. Here, we have added the lime pieces to the hot water to make them get cooked little-bit and make them smooth. This will ease the process of keeping the pickle mixture for a week to get set well. The whole funda behind keeping the pickle for so many days before using them is to make the lime pieces smooth.

In the meanwhile, dry roast all the ingredients under the Spices category except fenugreek seeds. Roast the fenugreek seeds separately until you get nice aroma. Combine all these spices together and prepare a smooth masala powder.

Roast the red chilli powder by adding few drops of oil for 2 - 3 minutes and keep aside.

Once the salt water mixture gets cool down, add the masala powder and red chilli powder. Check the taste and add some more salt or chilli powder, if required. Transfer the pickle mixture into an airtight bottle or container.

Now, you need to complete it with the tempering part! Heat the oil, add fenugreek seeds, mustard seeds, asafoetida and pinch of turmeric. Once it starts spluttering, switch off the flame and allow to cool down completely.

Pour the tempering on the pickle and store the pickle.

You can use the pickle same day also. If you keep it for 2 - 3 days to set right, it will be even more better! Mix the pickle with a spoon nicely before using. Try this pickle with curd rice for sure :)

Tips:

My mom has given me a nice tip on how make the pickle to taste as fresh ones after few days / months of preparation. What you need to do is - make the tempering with 2 - 3 spoons of oil, few fenugreek seeds, asafoetida, mustard seeds and pinch of turmeric. Don't forget to add the tempering to the pickle once it gets cool down.
To retain the freshness, it is always better to take small quantities of pickle (from the pickle you prepared) in a container for daily use. It prevents the remaining huge quantity of pickle getting exposed to the air frequently.

Sending this over to the Condiment Mela - hosted by Srivalli.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a simple and superb Chakli recipe for you. Once you start eating these chaklis, you can't stop yourself from eating so easily! It will be very nice for the snack time, also for trip or picnics. This Chakli is from a recipe book which I referred long back. I love the nice color of this Chakli a lot! Try this recipe and enjoy the crispy and tasty Chakli :)

Preparation time: 1 hour approx.

You can prepare 25 - 30 Chaklis from these measurements.

Ingredients:

Urad dal - 3/4 cup

Rice flour - 2 1/2 to 3 cup

Red chilli powder - 2 tbsp

Cumin and carom seeds - 1 tbsp

Salt

Oil for deep frying

Procedure:

Wash the urad dal and pressure cook with enough water in a pressure cooker.

Once it gets cool down, drain the excess water and grind the urad dal into the consistency of Dosa batter. It takes less than a minute to grind them since it is cooked already.

Add salt, red chilli powder, cumin and carom seeds and mix well.

Add enough rice flour and prepare a smooth dough like chapathi dough.

Fill the dough into the Chakli Mould (Chakli Press) and prepare the chaklis.

Deep fry the Chaklis in hot oil on medium flame until they become crispy.

Tips:

Apply oil inside the Chakli mould and then, fill the dough. It prevents the dough from sticking to the mould. Also, it will be easy to clean the mould after preparing the Chakli.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

My hubby will enter the kitchen very rarely. When its the time for him to cook, normally he will try something new! Once, when I was not there @ home for few days, he had prepared Curd Rice by adding chopped fruits and vegetables for his lunch box. He liked it a lot and prepared once again when I was back to home. Curd rice was really good it was the time for appreciation! <:-P

Whenever I prepare this curd rice, he will through a dialogue - 'It's ok, but not up-to my standards!' What can I say? I have to admit it simply. Because, the all the copyrights for this dish belongs to him!! (*)

Servings: 2

Preparation time: 15 minutes

Ingredients:

Cooked rice (take 1 1/4 cup rice for cooking)

Carrot - half

Granny smith apple - half (tastes good only with sour apple)

Green chillies - 2

Curry leaves

Ginger - 1 inch

Turmeric - 1/4 spoon

Red chilli powder - 1/4 spoon (optional)

Few cashews

Salt

Thick curd - 1 bowl

For seasoning: oil, urad dal, mustard seeds

Procedure:

Grate the carrot and keep aside. Chop the apple finely.

Spread the cooked rice in a plate and let it get cool down completely.

In a vessel, combine the rooked rice, curd, crushed ginger, salt, grated carrot and finely chopped apple and red chilli powder. Add little water, if required. Adjust the taste according to your preference.

Now, you need to do the seasoning part! Heat oil in a pan, add cashews, urad dal, mustard seeds and turmeric. Once it splutters, add chopped green chillies and curry leaves.

Pour the seasoning on the curd rice and mix it well.

You can add few drops of lime juice if the curd is not that sour and tangy. Please note that this is purely optional!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Few time back, I have posted a recipe named Akki Rotti, which will be prepared by adding the shredded vegetables and onion. But this is quite a different version. For this rotti, no need to add any vegetables and it needs to be rolled with the help of rolling pin. Main thing you need to follow here is, don't keep the dough for longer time. Else, it will become dry and it will be very difficult to roll them.

This rotti will be good for breakfast as well as for lunch box.

Preparation time: 40 minutes

You can prepare around 5 rotis with the given measurements.

Ingredients:

Rice flour - 1 cup

All purp. flour / Maida - 1/4 cup

Water - 2 cups

Oil - 2 spoon

Salt

Procedure:

Mix the rice flour, maida and salt in a bowl.

Take the water in a vessel and bring it to boil.

Once the water starts boiling, pour the dry flour in the middle of the water and allow it to get cooked. Don't mix the flour with the water; close the lid half-way and let it get cooked like that.

After cooking for 15 minutes, mix the flour and water with the help of a spatula into the consistency of chapathi dough.

If the dough looks little-bit watery, keep it on the flame for few minutes and stir continuously until you get the dough consistency.

Once the dough gets cool down, prepare lemon size balls and roll them like rotis. You can use some dry flour to ease the process.

Transfer the rotis to the heated tava and cook on both the sides. If you have a grilled stove, put the half-cooked rotis on the hot stove for a minute and it will puff up nicely.

Serve the hot rotis with chutney, chutney powder or Kharada Pudi.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is a kind of side dish which goes well with Dosa or Rotis. A spoonful of powder mixed with few drops of oil will be a nice combination. Normally, there will be a stock of these kind of powders in all the houses of Malnad Region, who would like to eat Dosas for their breakfast daily!

Picks has not come out well this time.. Color of the powder looks very dull here :( Let me upload a new pick for this recipe sometime later.

Preparation Time: 20 minutes

Ingredients:

Dried red chillies 10 - 12 (You can use the red chilli powder also)

Split Bengal Gram - 1 small cup

Urad dal - 1/2 cup

Coriander seeds - 1/2 cup

Cloves - 5

Cumin seeds - 1 spoon

Mustard seeds - 1/4 spoon

A big pinch of turmeric

Curry leaves 15 - 20

Amchur powder - 1/2 spoon

Salt

Procedure:

Dry roast all the ingredients except salt and amchur powder.

Grind all the ingredients including salt and amchur powder into fine powder and store it in an airtight container.

While using, take around a spoonful of powder, add few drops of oil and mix well.

You can modify the measurements to get a different taste next time.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

It was a long week-end for us last week.. and Dear Hubby took me to the Caves Tour one day :) We didn't go for any trip recently because of the winter. We enjoyed the journey a lot this time.. It was quite a long journey to go there with nice greenery around! This time, I prepared a big bag of pop corn at home and it helped us a lot during the journey.

Its very easy to prepare pop corn at home! I feel that it is a perfect snack while watching the movies or for serving the unexpected guests. Just follow the recipe below and enjoy the pop corn!!

Preparation time: Max.20 minutes

Servings: 3 - 4

Ingredients:

Popping corn - 1/2 cup

Olive oil

Salt

Pepper powder (optional)

Method:

Heat 2 spoons of oil in a pan.

When the becomes extremely hot, add 4 - 5 spoons of popping corn and close the lid.

Within a minute, corns will start popping you will hear the sound.

Toss them 1 - 2 times or mix with a wooden spatula.

Once it gets ready, add salt and pepper powder and mix it well.

Just follow the above steps and prepare the pop corn as much you require!

Tips:

Sun flower oil or butter can also be used instead of olive oil.
If you want, add a pinch of turmeric to the heated oil to get the yellow pop corns.

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.

Here is an easy n delicious Peda recipe. You need only three ingredients for preparing these pedas. Traditional method of preparing the pedas requires lot of time and bit stressful also. But preparing the pedas using the microwave oven is quite easy but there is no compromise in taste! I am sure you will enjoy these pedas :)

Preparation time: 20 minutes
You can make around 25 pedas with the given measurements.

Ingredients:

Milk Powder - 2 cups (about 150 gm)

Condensed milk - 1 Tin (400 gm)

Butter - 40 oz (113 gm)

Procedure:

Heat butter in oven for 2 minutes and liquidize it.

Add milk powder and condensed milk to the heated butter and mix well.

Keep the mixture in the microwave oven for 1 minute, take it out, mix it well.

Keep it in the microwave oven again for 1 minute, take it out, mix well and keep it in the microwave oven again.

Continue this procedure 4 - 5 times until you get the proper consistency to form the small balls.

Once you get the proper consistency, take it out from the oven and allow it to cool for 15 - 20 minutes.

Take small quantities of batter, prepare smooth balls, flatten them a bit and keep them on a plate.

Pedas will get set well nicely if you keep them in the Fridge for 10 minutes.

Transfer them to an airtight container and enjoy the delicious Pedas whenever you want.

Note:

Be careful while taking the vessel out of the microwave oven. Always, prefer using a hand gloves.
Always keep an eye on the children while working with the microwave oven or a hot stove.

Sending this recipe to the 'Microwave Easy Cooking Event 4th Anniversary with Potluck Party' event hosted by Srivalli.

This is my entry to Any One Can Cook : Series 40 hosted by Ayeesha @ Taste of Pearl City