Recipe world

This year, we had planted some snow pea plants in our little backyard. Snow peas are easy to grow, they won't need much care and the yield is also pretty quick. Now, the winter has started and still we are getting enough crop to serve our little family. As they have a sweet taste, my kids love to pick the snow peas fresh from the garden and eat them as it is.

Here is the recipe of a side dish which my family loves to eat often. I use potato, snow peas, capsicum and green peas for this Subzi. But it should be ok if you skip capsicum and / or green peas.

Preparation time: 25 minutes

Difficulty level: Medium

Serves: 4

Ingredients:

Potatoes (big) - 2
Snow peas - 8 to 10
Capsicum chopped - 3/4 cup
Green peas - 3/4 cup (I have used frozen peas)
Kasuri methi - 1 tbsp
Cumin coriander powder - 1 tsp
Salt - to taste
Pepper powder - 1 tsp or for taste

- For seasoning:

Oil - 2 tbsp
Fenugreek / Methi seeds - 1/4 tsp

Method:

Wash all the vegetables thoroughly in clean water.
Chop the snow peas and capsicum into medium size pieces.
Peel and chop the potatoes into small pieces lengthwise.
Heat oil in a heavy bottom pan. Add the fenugreek seeds and toast till aromatic.
Add the potato pieces, mix well and close the lid for cooking.
Keep mixing it frequently to avoid potatoes sticking to the bottom.
When the potatoes are half-cooked, add chopped snow peas, capsicum, green peas and kasuri methi. Close the lid and continue cooking. Keep mixing them regularly.
When potato pieces are almost cooked, add salt, pepper powder, cumin - coriander powder and cook for 3 - 4 minutes or till done.
Serve this delicious side dish along with rice, chapathi or pooris.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Who loves chocolates? I know, most of us love chocolates. Chocolates are good to eat in any form and any time. Here is one easy and quick recipe using cooking chocolate and rice bubbles. I guess, rice bubbles can be replaced with our own Murmura (Mandakki) if its not salty; but I have not experimented it yet. These Choco treats are my kiddo's favourite snacks. Also, they are perfect for kids parties, food stalls, picnic and travels.

Here is the recipe of Choco Crackles to munch on any time!

Preparation time: 15 minutes

Difficulty level: Easy

Serves - 27 byte size treats

Ingredients:

Cooking chocolate (I have used dark cooking chocolate)- 100 gram
Rice bubbles (plain, white ones) - 2 1/2 cup
Coconut oil (or Copha)- 1 1/2 tbsp

Cooking method:

Heat coconut oil and cooking chocolate in a double boiler. Or, fill water in a wide pan upto 1/4th. Place a vessel inside and start heating. Put the oil and chocolate in the inner vessel.
Keep mixing the mixture regularly.
Once everything is melted and turns into a fine paste, fold in the rice bubbles.
Mix everything well and turn off the flame.
Scoop the mixture on a plate or into cupcake moulds. I have used small cupcake tray to make them cuter!
Keep the tray inside the fridge for 10 minutes.
Heat the bottom of the tray / plate for a second or two. This make it easy to unmould the choco crisps in no time.
Have a byte or more. And store the remaining in an airtight container!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

Appehuli is a special variety of curry or rasam which is prepared mainly in Western Ghats of Karnataka. This curry is mainly prepared in Havyaka Brahmin households and hence, the name 'Havyaka' is very much associated with 'Appehuli'. Appehuli is served as a side dish with rice. Some people love to drink it as Soup too.

Nicely aromatic raw mangoes are perfect for preparing Appehuli. Apart from raw mango, sour fruits and veggies like Kanchikayi (Kaffir lime), lime, lemon, Star fruit, raw / ripe tamarind, etc. are all good to prepare Appehuli.

Today, I am sharing the procedure of preparing Tamarind Appehuli. Ripe tamarind which is a bit sweet and sour in taste is good for preparing this Appehuli.

Preparation time: 15 minutes

Difficulty level: Easy

Serves: 5 - 6

Ingredients:

Ripen tamarind - 2 tbsp
Water - 1 1/4 cup
Salt - 1 tsp or to taste
Sugar - 1 tbsp or to taste

- For Seasoning:

Oil - 2 tsp
Dry red chilli - 1 inch piece
Sesame seeds - 3/4 tsp
Asafoetida / hing - a pinch
Turmeric powder - a pinch
Green chilli - 1
Curry leaves - 5 or 6
Crushed garlic - 1 tsp

Method:

Take the tamarind in a small bowl. Add enough water to cover it and soak for 10 minutes. Soaking in warm water will quicken the process.
Squeeze the tamarind and collect the pulp. Add little more water and prepare 1 cup of tamarind water. Adjust the sourness according to your taste.
Add salt and sugar according to taste. This Appehuli tastes good with sweet - sour taste.
Heat oil in a small wok. Add dry red chilli, sesame seeds and a pinch of hing.
Once the sesame seeds start crackling, add a pinch of turmeric powder, green chilli pieces and curry leaves. Sauté it for a while and add crushed garlic.
Turn off the flame once the garlic becomes aromatic and add this seasoning to the tamarind water.
Crush the chillies and crunchy curry leaves to enhance the taste.
That's all, tasty Appehuli is ready to go with hot rice!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

Eggplant is one of those vegetables which is available throughout the year. Although its not so good in nutritional values, it adds more taste to various dishes and curries. There are different varieties of brinjal available in the market. Varieties of curries and other dishes can be prepared depending on each variety of eggplant. For instance, I prepare Baingan Barta (Badanekayi Hindi / Gojju) when we get the bigger eggplants.

My sister is a huge fan of Badanekayi Hindi / Baingan Barta. If there is Baingan Barta for lunch / dinner, her dinner / lunch will start with this curry and also ends with this curry! As she likes Badanekayi Hindi, she may have tasted it 'n' times. Today, I am sharing with you all the recipe of Baingan Barta which I learnt from my sister.

Preparation time: 30 minutes

Difficulty level: Medium

Servings: 3

Ingredients:

Eggplant / Brinjal (medium sized) - 1
Salt - to taste
Aamchur powder - 1 tsp or to taste
Sugar / jaggery - generous pinch
Onion (small) - 1
Grated coconut (optional) - 2 to 3 tbsp

- For seasoning:

Oil - 1 1/2 tbsp
Dry red chilli - 1
Urid dal - 1 tsp
Asafoetida / hing - generous pinch
Mustard seeds - 1/2 tsp
Turmeric powder - a small pinch
Green chilli - 1
Curry leaves - 5 to 6 leaves

Method:

Cook the brinjal on direct flame on low heat. This process takes around 15 minutes.
Once the fire roasted brinjal is cool enough to handle, take off the dark, outer skin carefully. Keep a bowl of water handy and dip your hands frequently, it helps to avoid the brinjal skin mixing with its flesh.
Mash the flesh of brinjal using a ladle using cut and mix method.
Heat the oil in a wok for seasoning. Add red chilli pieces, urid dal, hing and mustard seeds.
Once mustard seeds start crackling, add a pinch of turmeric powder followed by green chilli pieces and curry leaves.
Turn off the flame after a minute of cooking. Add this seasoning to mashed brinjal.
Crush the red chillies and green chillies to enhance the taste.
Add salt, amchur powder and a pinch of sugar / jaggery for taste.
Just before serving, chop the onion finely and add it to the brinjal mixture.
Some people add fresh grated coconut for this curry. I personally like it without coconut.

Tips:

If you have prepared this Gojju for more than one time serving, keep the excess part aside and add chopped onion only to that portion which is ready to serve.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

Summer is the season of jackfruits in my native. Many households will be busy preparing different dishes and preservable foods from jackfruit during jackfruit season. Apart from papad and chips, my mum and aunts will make sun-dried raw jackfruit pieces. They use them to make different jackfruit dishes whenever they need. Here is the recipe of sun-dried jackfruit pieces for you..

Time required: 3 hours

Drying time - 1 week

Difficulty level: Medium

Ingredients:

Fully grown raw jackfruit - 1
Salt - for taste

Method:

Cut the raw jackfruit and separate the flesh.
Cut the flesh into medium sized chunks or into desired size.
Add salt to taste and mix well. Allow it to rest for 1 - 2 hours.
Squeeze off the excess water content and spread them on a plate for drying.
Sun-dry the raw jackfruit chunks for upto a week or till the chunks are dry and crisp and there is no moisture left in them.
Store the sun-dried chunks in an air-tight container and use them for preparing different dishes.
Soak them 30 minutes before cooking and they are ready to use!
I will share a few recipes using sun-dried raw jackfruit pieces in my upcoming posts.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ