Genasale is an authentic South Indian dumpling. This sweet dish is prepared using jaggery and coconut as main stuffing, covered with a layer of dough and is put inside the half folded bay leaf for cooking. They taste awesome with the unique flavour of bay leaves. 
One of our neighbours had offered us plenty of fresh bay leaves a few days back. I thought to make Genasale, as we rarely get the fresh bay leaves here. They turned out delicious and we enjoyed eating them. Kiddos told me to make them again coz they're so tasty!
Do try these sweet dumplings when you get some fresh bay leaves next time. Here is the recipe of Genasale (Indian sweet dumplings) for you.


Preparation time: 45 minutes
Difficulty level: Difficult
Serves: 4 people

Ingredients:
  • medium sized bay leaves - 15 to 20

- For covering:
  • Sooji rava (semolina) - 3/4 cup
  • Salt - 1/3 tsp
  • Jaggery - 1 1/2 tbsp
  • Turmeric powder - 1/4 tsp
  • Water - as required

- For stuffing:
  • Fresh (or frozen) grated coconut - 1/2 cup (tightly packed) 
  • Jaggery 1/3 cup of to taste
  • Cardamom powder - 1/2 tsp
  • Water - 1 tbsp (See tips)


Method:
  • Wash the bay leaves in water and keep aside.
  • Transfer the grated coconut into the mixie jar and run the mixie for half minute. 
  • In a heavy bottom pan, mix the grated coconut, jaggery and 1-2 tbsp of water if using the powdered jaggery. Cook it on medium flame and keep stirring regularly to avoid burning. 
  • After 10 - 12 minutes of cooking, coconut mixture starts thickening. Turn off the flame, mix in the cardamom powder and allow it to cool.
  • Take around 3/4 cup of sooji rava in a bowl and add enough water to soak it. Stir it well and allow 5 minutes to get soaked.
  • Take out the excess water after 5 minutes, but do not squeeze.  
  • Grind the soaked semolina in mixie for a minute. Add little water if needed. Ideally, it should come to dosa batter consistency.
  • Transfer the ground batter into a heavy bottom pan. Add salt, jaggery and turmeric powder and keep mixing it on low or medium flame till the batter changes the color and looks like dough. Allow it to cool down a bit and mix it nicely using your palms.
  • Take a bowl, add 3-4 cups of water and 1/4 tsp of oil. Applying this water to the leaves will avoid dumplings sticking to the leaves after cooking.  
  • Take a bay leaf, apply oily water on its upper surface. Take a small portion of semolina dough, pat it thinly on the upper surface of the leaf. Put around 1 tsp (or more) of the coconut mixture on top of it.
  • Fold the leaf into half so that the stuffing remains inside. Cover the edges nicely and transfer it to the steamer plate. 
  • Follow the same procedure and make as many dumplings as required. Arrange them on the steamer plate and cook for 5 minutes. If using pressure cooker, take off the whistle and close the lid just like that.
  • Remove the bay leaves after cooking and serve the delicious dumplings along with ghee (clarified butter). 


Tips:
  • Since I have used the powdered jaggery, I have added 1 tbsp of water while making the stuffing. If adding liquid jaggery, no need to add any water.
  • Bay leaves can be replaced with turmeric leaves for this recipe.
  • If you find it hard to make the Genasale (dumplings) on the leaves, make them in the same way without using the leaves. While steam cooking, cover top it with bay leaves to add the flavour. 

Honeydew melon is a variety of melon, which belongs to the family of musk melon. Its a family favourite fruit at our place because of its sweet taste. We normally would cut the fruit and eat it as it is. But there will be times the half finished fruit sits in the fridge for a few days and nobody wants to eat it. Something innovative has to be prepared during such times to make it interesting. Here is one such recipe..Muskmelon Cooler! It can be served as a refreshing drink or as a dessert. 


Time required: 15 - 20 minutes
Difficulty level: Medium
Serves - 3

Ingredients:
  • Honeydew Melon - 1/4th of a whole fruit (or even less)
  • Milk (preferably full fat) - 1 cup 
  • For sweetness - jaggery, sugar or maple syrup - according to taste (I have added 6 tbsp of jaggery)
  • Salt - a pinch
  • Cardamom powder - 1/4 tsp

Method:
  • Cut the melon into big pieces and separate the seed part. Grate the flesh using a grater and discard the rind part. 
  • 1.5 cups of grated flesh plus the liquid therefrom will be enough for the above said measurements.
  • Transfer the grated fruit flesh plus liquid into a mixing bowl. Add pinch of salt and sweetener (jaggery, sugar or maple syrup) according to taste and mix everything well. 
  • Add milk and cardamom powder and give it a good mix.
  • Keep it in the fridge for cooling before you serve.
  • While serving, mix it well and scoop both juice and the fruit gratings into the serving bowl.  


Tips: 
  • For a quick serving, use cold milk and refrigerated fruit for this recipe.
I rarely prepare deep fried items at home. Dishes like Poori, Bajji, Bonda are always tempting. But as far as possible, we want to avoid eating food thats too oily. But I can't avoid making Chaklis when there's huge demand from my daughter!
Months back, I had eaten Chakli at one of my Aunt's home. They were so tasty and I was surprised to hear that she had used Curd for making those Chaklis! Then one fine day, again on daughter's demand, I tried Chaklis using my own selection of ingredients along with curd. They turned out so crunchy and yum! This recipe looks very handy and easy for me now. Here is my easy peasy Chakli recipe for you all.. 


Preparation time: 2 hours
Difficulty level: Medium
Yield: 60 challis (varies depending on the size)

Ingredients:
  • Rice flour - 4 cups
  • Roasted bengal gram dal / Pottu Kadalai - 1/2 cup
  • Butter - lemon size
  • Salt - for taste
  • Sugar - 1 1/2 tsp
  • Red chilli powder - 2 tsp or to taste
  • Carom seeds / Ajwain - 1 tsp
  • Till seeds - 1 tbsp
  • Cumin seeds - 1 tsp
  • Curd - 1/2 cup
  • Water (approx) - 2 1/4 cup


Method:
  • Combine roasted bengal gram dal, carom seeds, till seeds and cumin seeds and make a fine powder.
  • Mix it with rice flour, salt, sugar and red chilli powder in a large bowl.
  • Add heated butter to the flour mixture and mix it well with your hands.
  • To this, add 1/2 cup of curd and mix well.
  • Add water little by little and make a soft, non sticky dough like chapathi dough.
  • Fill the prepared dough in Chakli Press (Chakli Maker). Press the dough and make them into spiral shapes.
  • Heat the oil in a wide pan and deep fry these spirals till they turn crispy.
  • Enjoy crispy, delicious Chaklis anytime!

When it comes to the habit of healthy eating, eating more vegetables is always recommended. Being born and brought up in South India, we prefer Rice for our lunch and dinner most of the time. So, I try to include salads, veg stir fries, lentil based curries and yogurt in our daily food to make sure we won't miss the required nutrients. 
I try to mix and match the vegetables for my curries and stir fries just to make it attractive for my daughter to eat! Beans is one of those vegetables which goes well with most other vegetables to make delicious dishes. I am sharing with you all a healthy and delicious stir fry using Beans and Lilva Beans. For this recipe, you can use either fresh or frozen Lilva Beans. I have used the frozen ones here..


Preparation time: 20 - 25 minutes
Serves - 3
Difficulty level: Medium

Ingredients:
  • Fresh beans - 200 gm
  • Silva Beans / Hitikida Avarekalu (Fresh or frozen) - 1/2 cup (can add more if you like)    
  • Salt to taste
  • Amchur powder - 2/3 tsp or to taste
  • Grated coconut (optional) - 2 tbsp)

          For Seasoning:
  • Cooking oil - 2 tbsp
  • Dry red chilli - quarter piece
  • Urid dal - 1 tsp
  • Asafoetida / Hing - a big pinch
  • Mustard seeds - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Green chilli - 1 (according to spiciness needed)
  • Curry leaves - 8 to 10 leaves


Method:
  • Wash the beans thoroughly in water, remove the stem and fibre, if any. Chop the beans into as thin roundels as possible.
  • Heat oil in a heavy pan. Add red chilli piece, urid dal, asafoetida and mustard seeds. When mustard seeds start crackling, add turmeric powder, slit green chilli and curry leaves. Saute for a minute.
  • Add the chopped beans to the seasoning and mix it well. Close the lid tightly and cook it for 5 - 6 minutes. Sauté it once in between to ensure even cooking.
  • Mix in the Lilva Beans along with the half cooked beans and cook for 5 more minutes.
  • Add grated coconut, salt and amchur powder for taste. Mix everything well and cook for 5 minutes or till done. 
  • Serve this delicious stir fry as a side dish with rice.


Tips:
  • Don't add any water while cooking. Water content in the beans will be sufficient for cooking them.  

Eggplant is used in preparing wide variety of Indian dishes. We too love this vegetable in our cooking. Varieties of side dishes and stir fries can be made using this vegetable. Today, I am sharing a unique Stir fry (Palya) recipe from my native place. 
As per my observation, most of the eggplant recipes tastes good only when onion or garlic is added. But this Stir fry tastes delicious without adding garlic and onion. Try this simple yet delicious Stir Fry and let me know your feedback!


Preparation time: 20 minutes
Soaking time: 15 minutes
Serves: 4
Difficulty level: Medium

Ingredients: 

  • Eggplant (Finely chopped) - 1 large 
  • Oil - 5 to 6 tbsp
  • Dry red chilli (optional) - 1 small piece
  • Urid dal - 1 tsp
  • Mustard seeds - 1 tsp
  • Asafoetida / Hing - big pinch
  • Turmeric powder - 1/4 tsp
  • Green chillies - 2 (add according to spiciness needed)
  • Curry leaves - 1 strand
  • Salt to taste
  • Amchur powder - 1 1/2 tsp or to taste
  • Grated coconut - 4 tbsp


Method:

  • Take the finely chopped eggplant in a bowl. Add 1 1/2 tsp salt, 1 tsp amchur powder. Mix it well and leave it for 15 minutes.
  • Squeeze off the water content from the eggplant mixture and discard the water.
  • Heat oil in a heavy bottom pan. Add red chilli, urid dal, mustard seeds, hing and turmeric. 
  • Once the mustard seeds start crackling, add slit green chillies and curry leaves. Saute the mixture for a minute.
  • Add the squeezed eggplant chunks to the seasoning and mix it once. Check the taste and add salt and amchur powder accordingly. 
  • Cook this mixture on low flame without closing the lid for 8 - 10 minutes or till done. 
  • When its cooked half-way, add the grated coconut. Stir the mixture frequently to ensure even cooking.
  • Turn off the flame when the eggplant chunks become soft and cooked nicely. 
  • Serve this delicious stir fry as a side dish along with rice. 
  • If cooked nicely, this stir fry stays good for 2 - 3 days at room temperature.


Tips:

  • If you would like to add onion, add chopped onion while adding the grated coconut.
  • This stir fry tastes better when eggplant is chopped very finely.
ಕನ್ನಡ ಆವೃತ್ತಿ  
My school going daughter has recently developed a great craving for snacks. Everyday after coming from the school, she asks for some snacks thats crunchy. I rarely entertain store bought snacks at home and also, she loves homemade food. So, I always keep a stock of 2-3 varieties of homemade snacks for her. One among those is Spiced Phool Makhana. These crunchy balls are very addictive and they are a good source of protein and Vitamin B too!
Puffed Phool Makhana is available in most of the Indian grocery stores here. With this, one can easily prepare this delicious snack anytime. So, here is the recipe of Spiced Phool Makhana or Lotus Seed Snacks..


Preparation time: 15 minutes
Servings: 8 - 10
Difficulty level: Medium

Ingredients:
  • Phool Makhana (Lotus seeds) - 100 gm
  • Cooking oil - 4 1/2 tbsp
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp or to taste
  • Chaat masala - 1 1/2 tsp
  • Salt to taste
  • Sugar powder (optional) - 1 1/2 tsp


Method:
  • Take a wide bottom pan, add Lotus seeds and toast them on low or medium flame for 8 - 10 minutes or till they turn crispy. 
  • Heat oil in the same pan; Add turmeric powder, chilli powder and turn off the flame. Take care not to burn the spice powders. To this, add salt, sugar powder and chat masala powder. Mix it well.
  • Add the roasted Lotus seeds / Phool makhana to the seasoning and toss it nicely to ensure even coating of spices. 
  • Serve this delicious snack along with a cuppa Tea!


Tips:
  • Chat masala can be replaced with amchur powder. 
  • Use your hands for easy and even mixing.
Rainy season has started in various parts of India now. In my native, its the time to enjoy different seasonal fruits like mangoes, jackfruit, pineapple and so on. They are good to eat just like that. Also, varieties of sweets, jams and side dishes can be prepared using them. I have shared some of those recipes already. Please click on the recipe names below to check them.
Coming back to today's recipe, we all know that pineapple can be used to prepare Jam, Pastry, Kesari (Shira), etc. sweet dishes. I am sharing with you all the recipe of a delicious yogurt based gravy using pineapple. Its one of the authentic Havyaka recipe and we call it as Pineapple Saasive. Try this sweet gravy with hot rice and let me know how you liked it!


Preparation time: 20 minutes
Serves: 4 - 5
Difficulty level: Medium

Ingredients:
  • Pineapple chunks - 1 1/4 cup
  • Fresh grated coconut - 1/2 cup
  • Till seeds - 1 1/4 tsp
  • Mustard seeds - 3/4 tsp
  • Dry red chilli or fresh green chilli - 1 small piece
  • Turmeric powder - 1/4 tsp
  • Salt - 1/2 tsp or to taste
  • Jaggery / sugar - 4 tbsp or to taste
  • Water - 1/2 cup
  • Yogurt / Curd - 1/2 cup
For Seasoning: Oil (preferably coconut oil) - 1 tsp, Mustard seeds - 1 tsp


Method:
  • Combine pineapple chunks along with salt, jaggery / sugar and water in a vessel and bring to boil. Turn off the flame after it is boiled for 5 minutes and allow to cool. 
  • Separate the liquid from the cooked pineapple chunks and keep aside.
  • Grind the cooled pineapple chunks along with grated coconut, till seeds, mustard seeds, chilli piece and turmeric powder into fine paste. Use the liquid you saved before, while grinding. 
  • Add half a cup of curd to the ground mixture. Check the taste and add salt or jaggery if needed.
  • If the mixture is too thick, you can add a little water. But don't make it too watery. 
  • Heat oil in a small wok. Add mustard seeds and when it crackles, add this seasoning to the Saasive. 
  • Serve this Saasive as a side dish with rice. 
 
NewerStories OlderStories Home