Recipe world

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

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Looks like the winter is counting its final days now.. It was raining here from past two weeks. Due to rain, our bird friends were not able to go in search of their food it seems..they were spending all the day in our balcony! For me, it was a nice company with these pigeons and colorful parrots :) Now, the rain has stopped and the birds are back to work! But they will give a guest appearance at-least twice a day!

Today's posting is a simple but special item which I learned from my sister. This is a kind of bread spread, i.e., peanut butter! It goes well with Parathas also.

Ingredients:

Peanuts - 1 1/2 cup

Sugar 3 - 4 spoon (according to taste)

Method:

Roast the peanuts on medium flame and allow to cool.

Remove the outer skin of peanuts.

Grind the peanuts and sugar in a mixie jar into fine paste without adding any water.

Transfer it to an air tight container. You can preserve it for 1 - 2 months.

If you like to prepare crunchy peanut butter, coarsely grind 2 - 3 spoons of peanut and add it to the fine peanut butter.

There is a nice suggestion from one of my blog friends: If the ingredients are stuck in the mixer, you can add some oil to loosen it up. Thanks a lot Radha for the suggestion :)

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I prefer this sandwich for breakfast or as snack while going for some picnic or tour. The reason is simple.. we can prepare it previous night itself so that there will be no worry about the morning breakfast! This recipe is from a Kannada magazine which I came across couple of years back.

Ingredients:

2 medium size carrots

Finely chopped tomato - 2 tbsp

1 medium size onion - finely chopped

Finely chopped curry leaves - 1 tbsp

Finely chopped coriander leaves - 1 tbsp

Green chillies chopped - 1 tbsp (you can add more if you want)

Ginger - garlic paste - 1 tbsp

Salt to taste

Few drops of lime squeeze

Bread - 1 loaf

Ghee - for roasting the bread (optional)

For seasoning: Oil - 1 spoon, Cumin seeds - 1/2 spoon, pinch of turmeric

Procedure:

Grate the carrots and keep aside.

Heat oil in a pan, add cumin seeds, turmeric and chopped green chillies.

Then, add ginger-garlic paste and saute until the raw smell is gone.

Add chopped tomato and saute for 2 - 3 minutes.

Add the chopped onion and grated carrot, cook the mixture on medium flame. Cover it half with a lid.

Once its cooked half - way, add chopped coriander, curry leaves and salt. Mix it well and check the taste.

Most of the water content will be evaporated by the time its cooked nicely.

Add few drops of lime juice to the cooked mixture and remove from flame. Allow it to cool down for few minutes.

Roast the one side of bread slices on a heated tava. I love to eat the bread slices roasted with ghee. So, I will add the ghee generously while roasting the bread slices ;)

Spread the carrot mixture on the roasted side of the bread and put one more bread upon it so that both the roasted sides will be touching the mixture.

Roast the outer side of both the bread slices nicely and cut it across.

You can have them immediately or preserve for next day also!

Enjoy!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This dosa is very easy to prepare and the batter won't need any fermentation to be done. Try it once, you will love this dosa!

Servings: 2

Preparation time - 20 minutes (Soaking time 3 - 4 hours)

Ingredients:

Rice - 1 1/2 cup

Fenugreek seeds - 1 spoon

Grated coconut - 3/4 cup

Ripe tomatoes - 2

Dried red chillies - 3

Salt to taste

Procedure:

Soak the rice and fenugreek seeds in water for 3 - 4 hours or overnight.

Grind the red chillies, grated coconut and chopped tomatoes in the mixer. Then, add the soaked rice and fenugreek seeds to this and prepare a fine batter.

Add salt to the batter and mix it well.

Heat the tava and prepare thin dosas. Serve hot with chutney.

Sending this over to the August - 2011 Contest of Manjula's Kitchen.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

For typical Havyaka kind of sambar, coconut and roasted spices (or curry powder) will be ground into a fine paste and will be added to the cooked dal and veggies. You can use different varieties of vegetables for preparing this type of sambar.

Serving: 3 - 4 people
Preparation time: 40 minutes

Ingredients:

1/2 Carrot

7 - 8 Beans

Toor dal - 1/2 cup

Moong dal - 1/4 cup

Sambar Powder - 1 1/2 spoon

Salt - according to taste

Few curry leaves

Tamarind - little

Turmeric - 1/4 spoon

Sugar / jaggery - 1/4 spoon

Grated coconut - 1/4 cup

Procedure:

Chop the vegetables and cook them in a pressure cooker along with washed dal, 3 - 4 drops of oil, turmeric and sufficient water. After 3 whistles, switch off the flame.

Grind the coconut, sambar powder and tamarind into fine paste.

Pour the masala paste, cooked dal and vegetables into a vessel and allow it to boil. Add salt, sugar/jaggery and some water, to adjust the consistency.

Once it starts boiling, add few curry leaves. Also add chopped coriander if you like to do so.

Allow it to boil for 4 - 5 minutes and remove from the flame.

Serve hot with rice.

If you are using veggies like potato or beetroot for this kind of sambar, add some chopped onion while the sambar is boiling. It will give a nice aroma and doubles the taste of sambar.