Recipe world

'Katne' - is a unique curry from my native in Southern India. Its prepared using some wild leaves called 'Kannekudi' leaves which are available there. This curry is preferred during rainy season when people can't get much vegetables. Also, it helps to keep the body warmer during times of cold and fever.  We can't get Kannekudi leaves here in Australia, but I prepare this curry by substituting Spinach leaves. Below is the recipe of Spinach leaves Katne. Preparation time: 20 - 25 minutes Difficulty level: Medium  Serves: 5 Ingredients:  Spinach / Palak leaves - 1 bunch Pepper corns - 10 to 12 (adjust according to spiciness needed) Cumin seeds - 1 tsp Grated coconut - 1 cup Amchut powder - 3/4 tsp Salt - to taste Lime squeeze - for taste (see tips) Oil - fr seasoning Crushed garlic - 1 1/2 tsp Water  Method: Wash the spinach leaves in water and chop them roughly.  Heat 1 1/2 tsp of oil in a pan, add pepper corns and roast ...

As everyone is restricted from going outside due to COVID - 19, its a bit hard to manage the kids at home all day. And, more household work like cooking, cleaning vessels, cleaning and the like. I am trying to involve kids in doing the household chores a bit. Here is a recipe which can be done involving the kids. Potato Podi or shallow fried potato slices are always on demand in our home.  Preparation time: 20 -25 minutes Difficulty level: Medium Serves: 4 Ingredients: Potato (big ones) - 2 Sooji rava (Course Semolina) - 3 tbsp Salt - to taste Red chilli powder - 3/4 tsp or to taste Oil - for cooking Method: Peel off the skin of potatoes and cut them into thin slices. Mix together sooji rava, salt and red chilli powder in a small bowl.  Coat the potato slices with the rava mixture by dipping them in the mixture. Cook them on the hot tawa by drizzling a few drops of oil. Flip them a few times to ensure even cooking. How to cook ...

Doddapatre is a common herb which is generously used in many Indian households for cooking and home medications. This plant won't need much care and can be easily grown in a pot. We use this herb mainly to get rid of cold and cough. Having access to herbs like Ajawain, tulsi, ginger, etc. will definitely cut down frequent visits to the doctor for some common sickness. Apart from its medicinal values, Ajwain leaves are equally good for preparation of a few yummy dishes. Here is one such side dish, Doddapatre / Ajwain leaves Gojju.. Preparation time:15 minutes Difficulty leves: Medium Serves: 4 - 5 Ingredients: Doddapatre / Ajwain leaves - 7 or 8 Split bengal gram - 2 tbsp Dry red chillies - 2 Urid dal - 1 tsp Mustard seeds - 1/2 tsp Hing / asafoetida - a pinch Coriander seeds - 3/4 tsp Cumin seeds - 1/4 tsp Till seeds - 1/2 tsp Turmeric powder - 1/2 tsp Salt - to taste Tamarind - 1 1/2 tbsp or to taste Jaggery / sugar -  3 tbsp or to taste Grated co...

As you all know, Corona virus is spreading quickly everywhere and its at all recommended to go out in most of the places. Curfew, home isolation these are the situation everywhere. This virus is spreading in our area also. Kids are homeschooling, husband is working from these days due to safety reasons. We are completely restricting ourselves from going out except fortnight grocery shopping. Hope some solution will be found out soon and I wish for everyone's safety and good health. Coming back to the recipe part, here is and easy Chutney recipe which I learnt from my sister. This goes well with rice and Idlis. This Chutney can be made with commonly available ingredients from the kitchen pantry and hence, I thought this might be of help especially when you can't go out for much grocery shopping. Below is the recipe of Kadlebele Chutney or Kadle Kaalina Gojju.. Preparation time: 10 - 12 minutes Difficulty level: Medium Serves - 4 Ingredients: Kadlebele (Sp...

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 fr...