Recipe world

Now, its the season of Jackfruits in India. Both raw and ripe jackfruit are great for cooking. Few food items are made using them which can be preserved till the next season. At my mum's place, they prepare raw jackfruit chips, preserve some raw jackfruit flesh in salt water and also, sundry the raw jackfruit pieces. So, its possible to prepare jackfruit dishes whenever they feel like.
My Mum had packed some Sun-dried Raw Jackfruit pieces for us during our recent India trip. We are enjoying typical native style curries once in a while now! Below is the recipe of Sun - dried Raw Jackfruit Bajji or Raita.
Click here to see How to make Sun - dried Raw Jackfruit Pieces.

Preparation time: 20 minutes

Soaking time: 20 minutes

Difficulty level: medium

Serves: 4

Ingredients:

Dried raw jackfruit pieces - 1/2 cup
Water - 3/4 cup
Salt - to taste
Lime squeeze - 1 tbsp or to taste
Thick curd - 1 cup

- For seasoning:

Oil - 1 1/2 tbsp
Dry red chilli - half piece
Urid dal - 1 tsp
Mustard seeds - 3/4 tsp
Green chilli - 1 (or as needed)
Crushed garlic - 1 tsp

Method:

Soak 1/2 cup of sun-dried raw jackfruit pieces in 3/4th cup of water for about 20 minutes.
Pressure cook the soaked raw jackfruit pieces along with the soaked water for 2 whistles.
Take off the excess water and mash the cooked jackfruit pieces lightly.
Add 1 cup of thick curd to the mashed jackfruit. Also add salt and lime squeeze for taste.
Heat oil for seasoning in a wok of small pan. Add red chilli piece, urid dal and mustard seeds.
When mustard seeds start crackling, add green chilli pieces and crushed garlic. Sauté it for a minute or two, or till aromatic.
Add this seasoning to the curd - jackfruit mixture. Crush the chillies with ladle or with your finger tips.
Mix the bajji / gojju / raita well and serve it with hot rice.

Tips:

Take care while adding salt to this recipe. Since the jackfruit pieces are salted and sun-dried, it already has some salt in it. If the Raita / Bajji tastes too salty, take a palm size of banana leaf and soak it in the salty dish for about 15 - 20 minutes and take it off. Banana leaf will suck the salt content in it.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

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

During our last India trip, my sister had packed some home made Sandige Menasu (Buttermilk chillies) for us. These chillies, once fried in oil, turn out so delicious! My kids wanted to give them a try and both started liking them. We get a spicific variety of green chillies called Gokarna Menasu in our native place. The name is because of the place where they will be grown. These chillies are very mild in taste and are perfect for making Curd chillies.

Few days back, we had got a big bunch of fresh green chillies from the farmers market. I checked with my sister for the recipe and tried my hands on making Curd chillies. They were a bit spicy than what my sister gave to us, but there was no compromise in taste.

Here comes the recipe of Sandige Menasu or Curd Chillies which I learnt from my sister:

Time required: 45 minutes

Sun drying time: 1 week approx.

Difficulty level: difficult

Ingredients:

Green chillies - 1/2 kg (mild ones are better)
Salt - to taste
Thick curd or thick buttermilk - 2 cups (approx)
Urid dal - 2 tsp
Methi seeds - 4 or 5 seeds
Cumin seeds - 1/2 tsp
Asafoetida / hing - 1/4 tsp
Lime squeeze - for taste (use it if the curd is not sour)
Water - as needed

Method:

Wash the green chillies in water thoroughly.
Make a slit in the chillies lengthwise, but don't separate into parts. Slit helps to absorb the curd easily.
Heat enough water to cover the chillies.
Once the water starts boiling, transfer the slit chillies into the boiling water and after half a minute, take all the chillies out and drain them on a cotton cloth or thick paper towel for 15 minutes.
Spread the chillies on a wide plate and cover the plate with a thin cloth. Sun dry these chillies for two days. Then, dip them in curd mixture.

How to prepare Buttermilk mixture: Prepare the curd mixture on the second day by following the below steps:

Dry roast urid dal, methi seeds, asafoetida / hing and cumin seeds till aromatic and make a fine powder.

Take the thick curd and add the spice powder you made. Blend it in mixie for 2 minutes to make a fine mix.

Add salt according to taste. If the curd is not sour, add some lime squeeze.

After sun drying for 2 days, immerse the chillies in the curd mixture overnight.
Next morning, take out the chillies from the curd mixture and spread them on the plate, cover with a thin cloth and sundry them. Keep the remaining buttermilk mixture as it is.
Put the chillies back into the curd mixture in the evening, take out and sundry them next day. Repeat it till the curd mixture gets over.
Sun dry the chillies till they are nicely crisp and there's no water content left in them.
Store these dried chillies in an airtight container for upto a year.

How to fry Curd chillies:

Heat 3 - 4 tsp oil in a wok. Add 5 - 6 chillies and fry them on low flame till they turn a bit brownish.
Turn off the flame and enjoy these fried chillies along with rice and curd.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

We had a nice veggie garden during summer this year. Our little backyard was filled with many veggie crops for last couple of months. Radish or Moolangi was one of them, which we had a good crop. By the time COVID lockdown started, our veggies were ready for harvest. Prices of fruits and vegetables have risen drastically these days. Our home grown veggies have reduced the grocery bills to some extent. Now, its time to wind up the veggie garden as the winter is approaching.

Here is one of my favourite recipe, Radish leaves thepla or Mooli leaves paratha..

Preparation time: 25 - 30 minutes

Difficulty level: Medium

Yield: 10 - 11 Theplas

Ingredients:

Radish leaves - 1 small bunch
Whole wheat flour / Atta - 2 1/4 cup
Besan flour - 2 tbsp
Oil - for cooking
Cumin coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Chilli flakes (optional) - 1/2 tsp
Salt - to taste
Sugar - 1 1/2 tsp
Amchur powder - 1/3 tsp
Warm water - 1 cup

Method:

Wash the radish leaves thoroughly in clean water. Chop them finely. If you have a pull chopper, it will ease the process.
Heat 1 1/2 tbsp oil in a heavy bottom pan. Add finely chopped radish leaves and cook it till the leaves change the color. It may take 5 - 8 minutes.
Switch off the flame and add cumin - coriander powder, garam masala powder, turmeric powder, red chilli powder and chilli flakes. Mix it once.
Then, add wheat flour, besan flour, sugar, amchur powder and salt to taste.
Add water little by little and prepare smooth, non - sticky dough.
Make a big ball of dough, apply little oil and keep it covered for about 5 minutes. If you are in a hurry, just skip this step and proceed further.
Take out the dough, and make equal sized 10 or 11 balls from the dough.
Take one ball at a time, dip in dry flour and roll it into thin circle. Repeat the same with all the dough balls.
Cook the rolled circles on the hot tawa on both the sides. Drizzle a few drops of oil or ghee (clarified butter) while cooking.
Serve hot Thepla along with your favourite side dish.
Radish leaves thepla or parathas are perfect for breakfast, lunch box and dinner.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

'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 them till they start crackling.
Then, add cumin seeds followed by chopped spinach leaves.
Cook it till spinach leaves change color and turn off the flame. Don't add any water for cooking at this stage.
Grind the cooked mixture along with grated coconut and archur powder into fine paste. Add water as required.
Transfer the spinach paste to a pan. Add water as needed to adjust the consistency. I prefer it to be a bit watery like Rasam. Also add salt and lime juice as per taste.
Boil this curry nicely for 5 minutes.
Heat 1 1/2 tsp of oil in a small wok or pan. Add crushed garlic and sauté till it turns into lite brown color. Add this seasoning to the prepared curry.
Enjoy this delicious Katne (curry) along with rice!

Tips:

If not using lime juice, use more amchur powder and adjust the taste.
Having this curry during post partum time is good for health. Only change needed is to replace lime juice with amchur powder completely.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

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 in the oven:

Pre-heat the oven to 175C.
Line the baking tray with baking sheet and arrange the semolina coated potato slices side by side.
Drizzle 4 - 5 drops of oil on each potato slice.
Cook them in the pre-heated oven for 15 minutes or till done.
Take out the tray after 5 minutes and serve the hot Potato Podi as snacks or as a side dish with lunch or dinner.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

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 coconut - 1 cup
Oil - 1 1/2 tsp

- For seasoning:

Urid dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 1 tsp

Method:

Wash the Doddapatre leaves in clean water and keep aside.
Heat 1 1/2 tsp oil in a heavy bottom pan. Add split bengal gram and sauté for a minute on medium or low flame.
Then, add urid dal, red chilli pieces followed by coriander seeds, cumin seeds, till seeds and hing.
Once the mustard seeds start spluttering, add turmeric powder and doddapatre leaves.
Continue cooking till the leaves change color and then turn off the flame.
Grind the cooked mixture along with grated coconut and tamarind and make a course paste. Let it be thick, not too watery; add little water as required.
In a pan, do the seasoning with oil. urid dal and mustard seeds. Add the grind mixture, salt and jaggery / sugar to taste.
Allow the mixture to heat up nicely. Once the bubbles start coming, turn off the flame.
This Gojju or gravy tastes well when served with rice.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

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 (Split bengal gram) - 2 tbsp
Dry red chillies - 1 or 2 (adjust according to spiciness)
Urid dal - 1 tsp
Hing / asafoetida - generous pinch
Mustard seeds - 1 tsp + 1 tsp
Turmeric powder - 1/4 tsp
Green chilli (optional) - 1
Tamarind - 1 1/2 tbsp or to taste
Salt - to taste
Sugar - 1/4 tsp
Fresh grated coconut - 1 cup
Curry leaves (optional) - 4 leaves
Oil - 1 1/2 tsp + 1 tsp

Method:

Heat 1 1/2 tsp oil in a wok or heavy bottom pan. Add split bengal gram dal and roast it for 1 - 2 minutes.
To this, add urid dal, red chilli pieces, mustard seeds and hing. Once the mustard seeds start spluttering, add turmeric powder, green chilli pieces and curry leaves. Sauté for a minute and turn off the flame.
Grind the roasted lentil mixture along with fresh grated coconut, tamarind, salt and sugar. Add little water as required and make a thick, coarse paste.
Heat the oil in a wok. Add 1 tsp mustard seeds and a pinch of hing. Once mustard seeds splutter, add this seasoning to the prepared Chutney.
Serve this Chutney along with rice or Idlis.

Tips:

If you don't like to add green chillies, add more red chillies according to taste.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

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.

ಕನ್ನಡ ಆವೃತ್ತಿ

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.

ಕನ್ನಡ ಆವೃತ್ತಿ

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!

ಕನ್ನಡ ಆವೃತ್ತಿ

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.

ಕನ್ನಡ ಆವೃತ್ತಿ

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.

ಕನ್ನಡ ಆವೃತ್ತಿ

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.