Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is an easy version of rasam which can be prepared within minutes. Recently, we had been to my sister-in-law's place and I was wondering about her way of preparing rasam with okra! Especially for working people, this will reduce the burden of cooking to some extent. This is the rasam which I prepared with slight variations in the original recipe :)

Preparation Time: 10 - 15 minutes

Servings: 4 - 5

Ingredients:

Okra 7 - 8

Sambar Powder 2 - 3 spoon (adjust according to taste)

For seasoning - oil, chana dal, mustard seeds, asafoetida, pinch of turmeric, few curry leaves

Salt

Tamarind pulp

Jaggery / sugar - 1 1/2 spoon (according to taste)
Chopped coriander leaves - 2 spoon

Method:

Wash the okras cleanly and rub with a towel. Cut the okra into medium size pieces.

Soak the tamarind in water for about 15 - 20 minutes and take out the pulp. If you have the store bought pulp, you can use it directly.

Heat 3 - 4 spoons of oil in a heavy bottom pan, add chana dal, mustard seeds, asafoetida, turmeric and curry leaves.

Add the okra pieces and saute for 2 - 3 minutes.

Mix the sambar powder with 1/4 cup water and add it to the okra mixture. Add salt, tamarind pulp and jaggery / sugar according to taste.

Add around 3 cups of water and chopped coriander leaves to the rasam and boil it for 4 - 5 minutes. Serve it hot with rice.

Tips:

One nice idea to thicken the rasam is to add the rice flour. Take 1 spoon full of rice flour, dilute it in water and mix it with boiling rasam. Also, it will help to reduce the spiciness of any kind of sambar or rasam.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Whenever I prepare Bhel Puri at home, it resembles us the memories of chaat shop where we used to go every alternative day. There was a chaat shop near our house and we used to have some junk food while returning from office. We were well known to him, and he used to give us the parcel quickly even when there is a long queue! We both were the fans of Bhel Puri which he used to prepare. After shifting from that area, we tasted Bhel Puri at so many places, but didn't find that taste anywhere else.

I will prepare Bhel Puri occasionally when I feel like having something at home. Bhel Puri should be eaten immediately once it is ready. Also, better to use the freshly chopped tomato, carrot, etc. veggies to get better results ;)

Preparation Time: 15 - 20 minutes

Servings: 2

Ingredients:

Puffed rice (churumuri) - 1 plate full

Tomato - 1/2 of a big one

1 medium size onion

Carrot - 1/2

Coriander leaves - 1/4 bunch

Red chilli powder - 1/2 spoon (adjust according to taste)

Chaat masala - 3/4 spoon (adjust according to taste)

Salt to taste

Roasted / deep fried groundnut - 1/4 cup
Sev

Papri 2 - 3

Method:

Keep the puffed rice under the sun for an hour or heat them on a heavy bottom pan for couple of minutes to make them crispy.

Chop the tomato, onion and coriander leaves finely. Grate the carrot. Don't keep them chopped for longer time.

Transfer the puffed rice onto the mixing bowl; press them with palms and crush it little-bit.

Add salt, chilli powder, chaat masala, grated carrot, chopped onion, tomato and coriander leaves and mix it well. Check and adjust the taste.

Finally, add the groundnuts and crushed Papri and mix it thoroughly.

Transfer the Bhel Puri into the serving bowl and decorate with generous amount of sev.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Usually, I will keep preparing different kind of cakes at home. But we used to ate them without any decoration or icing. Last month was my dear hubby's birthday and I gave him a pleasant surprise with home made cake with all the decorations :) Already this cake recipe is there in so many blogs; I really don't know whose recipe is this..but my sincere thanks to the one who found this delicious cake recipe!

Being a vegetarian, I won't use egg at home any time. By seeing the nice texture of this cake, nobody will agree that its prepared without using the egg! For icing, I checked few recipes in the net and prepared it in my own way. My sincere thanks to Usha for helping me around while decorating the cake :)

Preparation Time: 2 hours

Ingredients: (For 1 Cake)

All purpose flour / maida - 1 1/2 cup
Sugar - 3/4 cup
Baking powder - 1 1/4 tbsp
Cooking soda - 1/2 tbsp
Pinch of salt
Thick curd - 1 cup
Cooking oil - 1/2 cup
Vanilla essence - 1 tbsp
Small piping for decoration - optional (it will be available in stores)

For Icing:
Butter - 125 gm (at room temperature)
Sugar - 250 gm
Corn flour - 3 tbsp

Method:

Combine sugar and curd in a mixing bowl. Mix it nicely till sugar is completely dissolved. Make the sugar into fine powder to ease the process.
Then, add baking powder and cooking soda and mix it slowly. Leave it for 2 - 3 minutes. By that time, bubbles will form and the quantity will increase.
Preheat the oven to 200°C /400°F. Grease the baking pan and keep it ready.
Sieve the all purpose flour 2 - 3 times.
Add oil, salt and vanilla essence to the curd mixture and mix it slowly. Add all purpose flour little by little and prepare the batter. Consistency of the batter will be the same as regular dosa batter.
Pour the batter onto the greased baking pan and cook it for 10 minutes in preheated oven.
Now, reduce the temperature to 180°C /350°F and cook it for 35 - 40 minutes. For me, it took exactly 35 minutes to cook.

Prepare 2 cakes like this. By the time cake gets cooked, prepare and keep the Icing ready.
Make sugar into very fine powder using mixer.
Beat the butter till it becomes fluffy and creamy. Add sugar slowly and beat it like a cream. Add corn flour and continue beating till it gets mixed well.

Make sure that cake is fully cool before applying the icing. Otherwise, icing will start melting.
Before the second cake gets cooked, you can finish off the icing (writing the name, etc.) on the top of first cake. I have mixed little cocoa powder with 2 tbsp of icing mix for writing the name.
Once the second cake is completely cool, apply one layer of icing on the top of it.
Now, place the first cake carefully on the top of second cake so that icing comes in the middle.
Cover the sides of the cake with icing using a knife.
For decoration, I have used the cone prepared with baking paper. Instead, you can use the store bought Icing bag. Decorate the cake according to your liking. I have sprinkled some small piping on the top of the cake to give an attractive look.
Keep the cake in refrigerator for at-least half an hour to get set well.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

For capsicum lovers like me, anything with capsicum will taste good. One of my fav capsicum dish is Stuffed Capsicum. Different kind of stuffing we can make for this, like potato, besan flour, bread, etc. My mom and aunt will use the coarse masala powder prepared using chana dal. It tastes awesome with both chapathi and rice.

Preparation Time: 40 minutes

Servings: 2

Ingredients:

Medium size capsicum - 2

Chana dal - 4 tbsp

Dry red chillies - 4 (adjust according to taste)

Cloves - 3

Cinnamon - 1 small piece

Coriander seeds - 1 1/2 tbsp

Cumin seeds - 1/4 tbsp

Mustard seeds - 1/4 tbsp

Pinch of asafoetida

Pinch of turmeric

2 - 3 large spoonful of oil

Salt

Amchur powder

Method:

Dry roast all the spices and make a coarse powder. Add salt and amchur powder to taste.

Make a round hole on the top of capsicum by removing the stem. Remove the seeds if any, inside the capsicum.

Fill the capsicum with masala powder and close the hole with the stem.

Heat the oil in a heavy bottom pan. Once the oil is moderately hot, put the capsicum in the oil for cooking.

Pour 1 - 2 spoons of oil on the top of the capsicum and let the oil go inside the capsicum.

Close the lid and cook the capsicum. Turn the capsicum few times occasionally to cook from all the sides.

Be careful while opening the lid because oil will be spluttering because of the water content in the capsicum.

Once the capsicum is cooked fully, take it from the oil and serve with chapathi or rice.

Tips:

Its better to use medium or small size capsicum for stuffing. It makes them easy to cook.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Papri is a kind of flat poori with crispy layers. This is one of the main ingredient while preparing chaat food like Papri chaat. When crushed with hands and added to Bhel Puri, is gives a nice crunchy taste. This recipe is inspired Vah chef :)

Preparation Time: 1 hour

Ingredients:

All purpose flour / maida - 1 cup

Carom seeds - 1 tbsp

Oil or ghee - 1 1/2 tbsp

Salt to taste

Water to prepare the dough

Oil for deep frying

Method:

Mix all purpose flour, carom seeds and salt in a mixing bowl.

Add oil or ghee and mix it well till it become like bread crumbs.

Add water little by little and prepare a soft, non - sticky dough.

Prepare lemon size balls and roll it like chapathi. Fold it twice and make a triangle. Roll it again and fold it. Do it for 4 - 5 times to get more layers. Finally, roll it little thicker than chapathi and cut into desired shapes.

Else, make small balls of the dough and roll them like small poori. Apply little oil and sprinkle some dry flour on rolled poori and fold it into triangle.

Prick the papri pieces with a fork and deep fry them on low or medium flame till golden brown.

Transfer the deep fried papri onto a tissue paper for cooling.

Store the Papris in an air tight container and use them for preparing chaat items.