Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Probably everybody is busy with the festival preparation now.. coz its Ganesh Chaturthi tomorrow! Even I was doing the preparations, and thought of doing this month's last posting :) I will be sharing an easy recipe today, which is very special for this festival! I already prepared some items for tomorrow because I can't prepare all the dishes alone quickly. Today, I prepared Sesame seeds laddoo, which is one of the favorite dishes of Lord Ganesha. One of my Aunt prepares these laddoos very nicely. They will celebrate Sankashtahara Chaturthy every month and she won't miss these laddoos for the Naivedyam. We used to wait for the pooja to end and eat the tasty laddoos!! I have adopted some tips from her for this recipe. But these laddoos will be more tasty and chewy if you use the liquid jaggery which you can get only in rural areas.

Preparation time: 40 minutes

Yield: 20 - 21 small laddoos

Ingredients:

Powdered jaggery - 1 1/4 cup

Sesame seeds - 1 1/4 cup

Cardamom - 1

Pinch of cooking soda

Water

Procedure:

Roast the sesame seeds to golden color or until you get nice aroma.

Add little water to the jaggery and bring to boil.

Keep the cardamom powder ready.

Crush the sesame seeds in mixer just for 1 - 2 seconds and take out.

When the jaggery reaches a thick, one thread consistency, add the cooking soda, crushed sesame seeds and cardamom powder. Mix them well.

Then, switch off the flame and wait till the mixture cools down little bit.

Prepare small balls (laddoos) when the mixture is still warm.

Sesame seed laddoos are ready now. Let me wait till tomorrow to enjoy these laddoos!

Happy Ganesh Chaturthy to one and all!! Take care :)

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Normally, most of the dosas we prepare need some quantity of rice or rice flour to prepare the batter. But this Rava dosa is prepared without using the rice. Only ingredients used here are - semolina (sooji rava) and urad dal. This type of rava dosa will be prepared for breakfast mostly on festival days when people won't prefer having anything made with rice before doing the Pooja. Procedure to prepare the batter for rava dosa is almost similar to the Idli batter.

Preparation time: 30 minutes

Fermentation time: 7 - 8 hours

Servings: 3

Ingredients:

Urad dal - 1/2 cup (soak in water for 2 - 3 hours)

Semolina / sooji rava - 2 cups

salt to taste

Procedure:

Wash the soaked urad dal and grind it into a fine paste by adding little water.

Wash the semolina and drain all the water.

Mix the semolina with urad dal paste and prepare the batter.

Consistency of the batter will be the same as regular dosa batter. If the batter looks watery, little more semolina can be added to the batter.

Let the batter rest in a warm place for 7 - 8 hours or overnight.

Before preparing the dosa, add salt and mix well.

Heat the tava and pour a large spoonful of batter on it. Spread the batter a little.

You can add few drops of oil or ghee while cooking the dosa. But this is just optional.

Cook the dosa on both the sides and serve hot with chutney or any other side dish.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is one more variety of dish which I prepare using bamboo shoot. Bamboo shoot Bajji or Fritters is a perfect treat for snack time. To be frank, all the credit for this recipe goes to my sister ;)

Preparation Time: 35 - 40 minutes

Servings: 2

Ingredients:

Bamboo shoot - 3/4 bowl (squeeze off all the water)

Gram flour - 3/4 cup

Rice flour 2 - 3 spoon

Chilli powder - 2 spoon

Salt to taste

Oil for deep frying

Procedure:

Finely chop the bamboo shoot and roast them on medium flame for 7 - 8 minutes.

Mix the bamboo shoot, gram flour, rice flour, chilli powder, salt and prepare a thick batter using little water.

Heat the oil nicely.

Drop small balls of batter into the hot oil and deep fry them.

Enjoy the hot Bajji with a cup of tea or coffee :)

Tips:

You can add little more rice flour to make the Bajji more crispy.

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.