Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Capsicum is one of the vegetables which I like most. There will be a stock of capsicum in my fridge all the time. If we add capsicum to any dish, it will increase the taste of the dish with its nice aroma. Capsicum will get cooked very quickly; so, cooking process won't take much time. When the dish is almost done, add the capsicum and 5 - 6 minutes will be enough for it to get cooked!

I learned this curry recipe from my sister. It has a unique taste with the aroma of fenugreek seeds and capsicum. It will be a good combo with rice or rotis.

Servings: 2

Preparation time: 30 minutes

Ingredients:

1 medium size capsicum

1 medium size potato (Aloo)

Fenugreek seeds - 1 tbsp

Green chilli - 1

Ginger - 1 inch

Oil - 2 spoon

Salt to taste

Procedure:

Cut the capsicum and peeled potato into small pieces lengthwise.

Chop the green chilli and crush the ginger.

Heat the oil and roast the fenugreek seeds nicely. Add the chopped green chilli and potato pieces and mix it well. Mixing helps the potato pieces to get coated in oil they won't stick to each other.

Close the lid and cook the potato pieces. Saute occasionally to prevent them sticking to the bottom.

Once the potato pieces are almost done, add the capsicum pieces, salt and crushed ginger.

Cook for 4 - 5 minutes and switch off the flame.

Serve this curry with rice, roti or chapathi.

Tips:

Do not over cook the capsicum pieces anytime. It will be nice to eat when the capsicum is cooked without losing its crunchiness.

Sending this over to CWF - WS - FENUGREEK, an event with fenugreek varieties hosted by Priya of Now Serving.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Tambuli is an authentic recipe of Karnataka. People prefer having Tambuli mainly during the summer time. Main ingredient here is buttermilk and other things / spices will be added to give a nice flavor and different tastes. Different varieties of tambuli can be prepared using sesame - cumin seeds, fenugreek seeds, ginger, raw mango, raw turmeric, Ondelaga (Brahmi or Centella Asiatica), lemon grass, etc.

Let me share the recipe to prepare the Shunthi (Ginger) Tambuli now!

Servings: 4 people

Preparation time: 15 minutes

Ingredients:

Ginger - 1 1/2 inch

Green chilli - small piece

Grated coconut - 3/4 cup

Buttermilk - 1 cup

Salt to taste

For tempering:oil - 1 spoon, mustard seeds - 1/2 spoon, cumin seeds - 1/2 spoon, few curry leaves

Procedure:

Grind the ginger along with grated coconut into fine consistency by adding enough water.

Transfer the ground mixture into a vessel and add buttermilk and salt. Add some more water, if tambuli looks thick.

Heat the oil and do the tempering. pour it on the tambuli and mix well.

Serve the tambuli with rice and pickle.

Also, you can drink the tambuli like juice during the lunch!

Tips:

Tambuli won't last for long time since we add the coconut. So, you can keep it in the fridge if you are using it after 4 - 5 hours.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Pineapple is the fruit which is liked by many people due to its taste and nice flavor. It can be eaten in many forms; just we can remove its peel and the innermost hard part and eat them as slices. Also, it will be used for preparing varieties of sweets, juices, ice-cream, cakes, etc.

Last time when I prepared the Pineapple Jam, I thought of posting it in the blog and took some photos. It was sitting idle in my photo bucket for long time and I couldn't post the recipe at all!! So, I thought of posting this recipe at-least today :) This jam can be used as bread spread or as a combination with dosa or chapathi. But don't eat this jam too much, because it will increase the body heat :-&

Preparation time: 30 - 35 minutes

Ingredients:

Grated pineapple (peel removed) - 5 1/2 cups (including the juicy content)

Sugar - 4 1/2 cups (depending on sweetness of pineapple)

Cardamom 2 - 3

Lime fruit - 2

Pepper powder (purely optional) - 1/4 spoon

Procedure:

Combine the grated pineapple, sugar and lime juice in a vessel and bring it to boil.

Let it boil on medium flame for some time to get a thick syrup consistency like Honey.

Once you get the thick syrup consistency, add cardamom powder and pepper powder.

Remove it from the flame and close the lid. Transfer the jam to an airtight container once it is cool.

If you boil them nicely, it will last up-to 2 months.

Enjoy the tasty jam with bread, dosa or chapathi!

Tips:

While removing the peel, also remove the innermost hard layer of the fruit.
This jam needs lot of sugar! You can reduce the quantity of sugar little-bit if the pineapple you are using is really sweet.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is the time for heavy rains in India. In rural areas like my native, it will be the season for enjoying the bamboo shoot recipes now. Bamboo shoot can't be consumed on the same day of cutting; we need to cut them into slices or any other desired shapes and it need to be soaked in water for 2 - 3 days (water need to be changed daily).

So many varieties we can prepare using the bamboo shoot. If you are bamboo shoot lovers, you can preserve them and can use them anytime. Here, we are lucky enough, because we are getting the canned bamboo shoot throughout the year in the Chinese shops! Bamboo shoot recipes will be very good in taste. Spiced bamboo shoot is my all time favorite.

Time required: 1 1/4 hour

Ingredients:

Bamboo shoot - 2 lb (I have used half the qty of 4 lb or 64 oz can)

Urad dal - 1/2 spoon

Mustard seeds - 1/2 spoon

Pinch of asafoetida

Dry red chillies - 2

Green chillies - 3

Pinch of turmeric

Oil 2 - 3 spoon

1 Lime

Salt

Procedure:

Wash the canned bamboo shoot thoroughly and squeeze off all the water.

Finely chop the bamboo shoot and keep aside. This step is bit time consuming!

Take a heavy bottom pan and heat the oil. Add red chilli pieces, urad dal, mustard seeds, asafoetida and turmeric. Once it splutters, add the chopped green chillies and saute for a while.

Next, add the finely chopped bamboo shoot and salt to taste.

Let it get cooked on medium or low flame for 35 - 40 minutes. Saute them occasionally.

When it is done, quantity will be reduced to almost half.

Finally, add lime juice and remove it from the flame.

This will be a good combination with rice. Since it is roasted nicely, it will last for 2 - 3 days.

Tips:

I have used the canned bamboo shoot here. So, I didn't soak it in water again. If you are using the fresh bamboo shoot, soak the chopped bamboo shoot in water for at-least 2 days before using them.

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.