Recipe world

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.

Most of the days, our dinner will be accompanied by some or the other kind of roti or chapathi. I will keep on trying some or the other variations in doing them. Here is a version of Carrot Rotti, which is the result of my experiments in the kitchen. It suits for breakfast as well as for the lunch box. If you find it difficult to prepare it in the morning, you can keep them ready by previous night itself.

Preparation time: 45 minutes

You can prepare 8 - 9 rotis with the measurements given here.

Ingredients:

Wheat flour - 2 3/4 cup

Warm water - 1 1/2 cup

Salt to taste

Oil

Amchur powder - 1/2 spoon

Red chilly powder - 1/2 spoon

Kasoori methi - 2 spoon

Carrot - 1/2 piece

Method:

Grate the carrot and keep aside.

In a vessel, combine the wheat flour, salt, amchur powder, red chilly powder, kasoori methi and grated carrot.

Add water little by little and make a smooth dough.

Add 2 - 3 spoons of oil to this dough and knead it. Let it rest for 10 minutes.

Make lemon size balls from the dough and roll them into small circles. Apply little oil and fold them. Again, apply some oil and fold them into triangles.

Use some dry flour and roll these triangles into chapathi shape.

Heat the tava and transfer the rolled chapathis one by one. If you want, you can apply few drops of oil while cooking them.

Once the chapathi is done on both the sides, remove it from the tava and serve hot with your kind of side dish.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Are you the fan of Pani puri like me? Here is the recipe for preparing tasty pani puri at home..

Preparation time: 40 minutes

Serving: 4 - 5

Ingredients:

1) For Pani -

Coriander leaves - 1 bunch

Mint leaves - 1 bunch

Green chillies 2 - 3

Tamarind - lemon size

Lemon - 1

Pepper - 2 tbsp

Cumin seeds - 2 tbsp

Salt - as per taste

Water - 1 1/2 ltr (boiled and cooled down)

2) For Aloo stuffing:

1 big potato

Red chilly powder - 1/2 spoon

Pepper powder - 1/4 spoon

Salt

Amchur powder - 1/4 spoon (Alternatively, you can use few drops of lemon juice)

1 medium size onion

Finely chopped coriander - 2 spoon

Procedure:

- Pani:

Dry roast the cumin seeds and pepper, and make fine powder.
If you are using the crystallized salt, roast them littlebit.
Grind the coriander leaves, mint leaves, raw tamarind and green chillies in a mixer, by adding enough water.
Filter the grind paste using a tea filter. Add required quantity of water to this filtered water (Pani).
Add cumin-pepper powder, salt and lemon juice to the prepared Pani and adjust the taste.

- Aloo stuffing:

Finely chop the onion and keep aside.
Boil the potato, and mash them nicely.
Take the mashed potato, add the chopped onion, coriander leaves, red chilly powder, pepper powder, salt and amchur powder. Mix it well.

Now, both Pani and Aloo stuffing are ready. What we need to do is we need to fill these things in small pooris called Gol gappa.

Take a Gol gappa and make a hole with your finger. Fill the Gol gappa with Aloo mixture upto half, fill the remaining portion with Pani.
Enjoy the home made Pani puri with your family!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Up to these days, we were hearing from our relatives in India that they are enjoying the season with varieties of mangoes. We were really feeling sad about not getting the mangoes here.. Now, the time has come for us to enjoy the mangoes! Mexican mangoes are available in the grocery stores these days. Already I prepared few varieties with mangoes, but one thing which is in my mind is mango ice-cream! Even though it is winter, I am sure, I will prepare the mango ice-cream soon.

Here is the delicious Mango Seekarane recipe for you. Hardly, it will take 20 - 30 minutes for you to prepare. If you have mangoes at home, you can prepare it anytime!

Serving: 3
Preparation time: 20 - 30 minutes

Ingredients:
Ripe mangoes: 2
Sugar or jaggery for sweetness
Pinch of salt
Powdered cardamom - 1/4 spoon
Milk - 2 1/2 to 3 cups
Grated coconut (optional) - 1/2 cup

Procedure:

Clean the mangoes, remove the peel and chop them finely.

If you are using the coconut, grind it in mixer into fine paste. Else, take 1/2 cup of chopped mango, grind in the mixer for a while and prepare the pulp.

Mix the chopped mango, sugar / jaggary, salt, milk and grind mixture in a vessel. Finally, add the cardamom powder.

Simply, you can serve it as a dessert. It is a good combo with chapathi, poori and even dosa.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Both myself and hubby are the great fans of tomato rice. So, I will be preparing it very often at home. These days, due to drastic increase in tomato prices, we had reduced using the tomatoes little-bit. Now, the prices are coming down slightly; and this week, my menu is full of tomato varieties.. tomato dosa, tomato curry, rasam and tomato rice! Today, I am posting the delicious tomato rice recipe for you. Try this recipe, and enjoy the week-end:)

Ingredients:

Ripe tomatoes - 2

Onion - 1

Finely chopped coriander - 3 tbsp

Elachi/ cardamom - 2

Cinnamon - 2 pieces

Cloves - 4

Cumin seeds - 1/2 tbsp

Green chillies - 2

Ginger garlic paste - 1/2 tbsp

Pinch of turmeric

Red chilly powder - 1/2 spoon

Rice - 1 1/2 cup

Salt - according to taste

Lime squeeze

Oil - 3 tbsp

Water - 2 3/4 cup (depending on the rice)

Procedure:

Cut tomatoes, red chillies and keep aside. Slice the onion thinly.

Heat oil in a pan, add cloves, cardamom and cinnamon pieces. Fry them for 1 minute and add cumin seeds, turmeric, ginger-garlic paste, followed by green chillies.

Saute them for 1 - 2 minutes, and add tomato pieces, sliced onion and chilly powder. Cook them for few minutes until tomato pieces become smooth. You can add little salt to cook them fast.

Add the rice (cleanly washed in water) and required quantity of water to cook them. I have added 2 3/4 cup of water here.. it depends on the type of rice you are using.

Add salt, lime juice and chopped coriander leaves and adjust the taste.

Cook this mixture in pressure cooker or rice cooker. You can add roasted cashew pieces once they are done.

Serve the warm tomato rice with Raita or simply curd.
One important thing to be noted is that, be careful while adding the chilly powder. If you add little more also, it will become too spicy.