Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

In rural areas like my hometown, people won't prefer buying the ready food like snacks from outside. Instead, they will enjoy the home made snacks like Chips with seasonally available vegetables like raw banana, jackfruit, breadfruit, sweet potatoes, etc. Sometimes, they will prepare snacks using the flattened rice and puffed rice. Here is my version of Churumuri using the puffed rice which you can enjoy with a cup of hot coffee or tea.

Preparation time: 25 minutes

Ingredients:

Puffed rice - 1 plate

Groundnut - 1/2 cup

Split pea / Putani - 1/2 cup

Mustard seeds - 1/2 spoon

Garlic crushed - 1 spoon ( you can use asafoetida alternatively)

Finely chopped green chilli - 1

Turmeric - 1/4 spoon

Red chilli powder - 1/2 spoon (adjust as per your preference)

Chopped curry leaves

Oil 4 - 5 spoon

Salt - as per taste

Amchur powder - a big pinch

Powdered sugar- 1/2 spoon

Procedure:

Take a heavy bottom pan, heat the puffed rice on small / medium flame for 5 minutes or till it becomes crispy. Transfer the puffed rice to some other vessel.

In the same pan, heat the oil and add groundnut, split peas and mustard seeds. Once it starts spluttering, add chopped green chillies and fry for a while.

Add red chilli powder, turmeric, curry leaves and crushed garlic. Fry the garlic nicely and switch off the flame.

Add salt and sugar to the seasoning and mix well.

Finally, add the puffed rice and mix it thoroughly. I prefer mixing it with hands instead of spatula.

Check the taste and add salt or sugar, if required.

Enjoy the Puffed rice churumuri with a cup of hot tea!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Pongal is a special rice variety of Tamil Nadu. Normally, it will be prepared on the day of Makara Sankranthi for serving to the God. My mom used to prepare some other dishes for praying to the God and I never tasted this recipe earlier. After I got shifted to Bangalore, I came to know about Pongal. Basically, there are 2 varieties of Pongal - Sweet Pongal and Ven Pongal. This Veg. Pongal is a variation of Ven Pongal, for which I have added some vegetables. It is a perfect dish for lunch or even lunch box.

Servings: 3

Preparation Time: 45 - 50 minutes

Ingredients:

Moong Dal (split) - 3/4 cup

Rice - 1 cup

Chopped mixed vegetables Carrot, Beans, Capsicum - 1 1/2 cup

Green chillies - 3

Turmeric - 1/4 spoon

For seasoning: Oil / ghee, cumin seeds, mustard seeds, asafoetida

Milk - 1 to 1 1/2 cup

Chopped onion (optional) - little

Curry leaves

Cashews - optional

1 Lime

Ginger - 1 inch

Salt to taste

Grated coconut - 1/4 cup

Ghee - 2 spoon

Procedure:

Dry roast the moong dal on medium flame till golden brown.

Add some water to the roasted dal and wash thoroughly.

Add washed rice, 2 spoons of ghee, 1/4th spoon turmeric, chopped vegetables, and around 6 cups of water.

Cook it in the pressure cooker upto 3 whistles.

Once the cooker is cool, open the lid and add the milk, chopped green chillies, crushed ginger, salt, lime juice, chopped onion, curry leaves and grated coconut. You can add some water to adjust the consistency.

Keep the pongal mixture on medium flame and keep mixing occasionally. Once it becomes nicely hot and starts boiling, you can remove it from the flame.

Do the tempering with ghee / oil, cashews, mustard seeds, cumin seeds and asafoetida and add it to the Pongal.

Serve the hot Pongal along with Papad.

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.