Jeera Rice

Jeera Rice:




You need to have
Ingredients:
1 Cup Basmati Rice
2 tbsp Cumin Seeds
3 Cloves
2 Cinnamon
1 bay leaf
3-4 cardamom
3 tbsp Oil/Ghee/Butter
1 tbsp ginger garlic paste
1-1/2 Cup water
Salt to taste

Method:
Wash the rice well and rince it in water for 15 -20 mins. heat oil in cooker pan and add cloves,cinnamon sticks,cardamom and bay leaf. then add cumin seeds. The seeds should splutter.



Now add ginger garlic paste and fry for few minutes. then add onion. fry till onion pink.Then add rice without water and stir it well, after 5 minutes add the water and set cooker for 3 whistle.

Enjoy the jeera rice with daal makhani!!!!!!

Saarina Pudi

You Need To Have:

2 cup dry chillies/vana menasina kayi(1 cup byadagi menasina kayi , 1 cup guntur mensina kayi)

1 cup Coriander seeds/Dhania

3/4 cup of Cumin seeds/Jeera

1/4 cup Fenugreek seeds/ Methi/menthya

1/4 Black pepper/olle menasu

1/2 Curry leaves/karibevu

Method:

Dry roast all the ingredients one by one until nice aroma comes of it. Remove it from the flame and keep it aside.
Once they cool down, ground them to powder and shift it into airtight container.

Daal Makhni

Daal Makhni




Like Daal-Chawal, Anna-Tovve belongs to comfort foods, Dal Makhani fits perfectly with Jeera Rice.

Dal makhani is punjab delicacy. Dal makhani with Jeera rice is great combo.
I was introduced to this combo from my North Indian friend.

Its called as Dal Makhani as it is made with Dal ( Rajma and Black Gram) and Makhan (White Butter) and whole milk cream. Its rich in calories and with rich proteins and fiber.

You need to have:

1 cup Urad daal(Whole blackgram)
1/4 cup Rajma (Kidney beans)
1-2 tblsp Butter (
1 tsp Cumin Seeds
2 green chillies,
1/2 tsp Haldi (Turmeric)
1 tsp Red Chilli powder 1-2 tsp
Garam masala powder
1/4 cup fresh cream
Salt
Fresh Coriander leaves
1 tsp Garlic paste 1/2 tsp Ginger paste
1 medium sized onion,
chopped2 tomatoes



Method:

Soak the Urdad, Rajma overnight. Pressure cook them and keep aside.

Heat the oil in a kadi or frying pan.
Add the cumin seeds. onions and tomatoes. fry till they turn translucent. Put in the green chillies and ginger, garlic paste and fry for some more time. Add the Haldi.

Now put in dals, salt, red chilli powder,coriander powder and Garam Masala. Mix well, cover and cook on low flame for 15 min .Add fresh cream nd mix well.


Switch off the flame add the chopped coriander leaves and server with jeera rice.

Majjige Huli

Majjige Huli recipe has two different versions: Bangalore and Mangalore version.

Banglore version is bit complex and takes more ingredients while Mangalore version is simple and used ingredients are also very less(only coconut and green chilly is used).

Another difference is Usually Banglore version of Majjige Huli is prepared with Ash gourd. where as Mangalore version of Majjige Huli is prepared with varieties of vegetable

One more speciality of Majjige Huli(Banglore version) is, it increases digestion and really good during summer.

You need to have


Half cup Channa dal or Kadale bele soaked in water
1 cup butter milk
1 cup water
1 cup Ash gourd cooked
1 tsp oil,
1 tbsp mustard seeds,
1/2 tbs haldi,
1 tbs hing.
3-4 green chillies
1 bunch of coriander leaves
5-10 curry leaves
2 tsp coriander seeds
1/2 tsp fenugreek seeds
1 tsp Jeera
1 inch ginger
half cup freshly grated coconut

Method:
Soak the channa for half an hour and cook Ash gourd in cooker.

In a frying pan fry coriander seeds and fenugreek seeds without oil till nice aroma from fenugreek.


Add channa,coconut, coriander leaves green chilies , above fried masala,jeera and ginger into mixed and grind into smooth paste.

Heat 1 tbs of oil in pan, add mustard seeds, dry chillies,curry leaves and hing. next add ground masala, butter milk and cooked ask gourd . Boil this mixture for 15 mins by stirring it occasionally.

Turn off the heat and Serve with rice along with 1tbs of ghee.

Gobhi Paratha

Paratha is usually made from whole wheat flour,stuffed with vegetables. the most common stuffing is aloo (potatoes)also stuffings varies from paneer, aloo, cabbage and more.

Stuffed paratha’s could be eaten just by themselves or could be accompanied by pickle, yogurt. I prefer it with curd.



You Need to Have:

For Dough:
 1 cup whole-wheat flour
 1/2 cup water
 salt to taste
For Filling:
 2 cup shredded cauliflower
 1/2 teaspoon ajwain
 1/2 teaspoon cumin seeds (Jeera)
 1 chopped green chili
 2 tablespoons chopped cilantro (green coriander)
 1/2 teaspoon salt


Method

Dough

1. Mix flour, salt and water together to make a soft dough.

3. Set the dough aside and cover with cloth. Let the dough rest for at least 20 minutes.

Filling

Grate  Cauliflower and mix salt to shredded cauliflower. Keep it aside for 20 mins.

Squeeze the cauliflower mix in order to take out as much water as possible.
This is most important step. if excess water is not squeezed, filling will come out while rolling it.

Mix all filling ingredients together by hand. After mixing let the filling settle for about 5 minutes.

Roll the dough into circle. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball.
Roll the balls by sprinkling wheat flour.

Place the paratha over the hot tava .Cook paratha on both sides.



Serve hot with curd and pickle.(I sprinkled chat masala on curd)

Navrathri Special(Gombe Habba)

Sorry guys! It been long time and I did not turned to update any thing in my blog.I was awaiting to update regarding Navrathri from Long time. Its my faviourate fest from my childhood.

Navarathri –(Nava Rathri) 9 nights. Durgashtami,Mahanavami,Vijaya Dasami are very important days out of 9 Days. always brought me an incredible experience always. Arranging the dolls, inviting people to visit home, sharing Husali,Gombe Bagina- a specialty of Navarathri, singing , its all such a great festival.

Dolls arrangement requires lots of interest to unpack the dolls, arrange the dolls, entertain the guests , repack the dolls and store them properly to prevent breakage, because most are mud dolls.

It brings great pleasure to me and Mom in arranging dolls for Navrathri. Mom prepares "Gombe Bagina"(Chakuli,Dose,Kadubu,Holige,Ambode etc which are small in Size) for kids. Its a must thing that needs to be done for all 9 days.


This time for Navrathri we visited our parents. I would like to share few pics of Mom's Doll arrangement.She has lot of collections, Dashavathara,Asta Lakshmi,Brahmotsava Set, Lakshmi Pooja Set, Kargatum set,Marriage Set, Village set are few amongst them.

Bramhaostava Set:


China Doll:

Swami Vivekanada:

Village Set(Womens playing Pagade):



Village Set(Former on his bullock cort ):


Marriage Set:



Lakshmi Pooja Set:

Kargatum set:

Hunter and his wife:


Merchents(Man is selling grocery where as women is selling utensils):

 
Some more additions of year  2010. 

Lakshmi,Saraswathi and Durga Devi:

Lava kusha Set:

Astha Lakshmi Set:

 

Kashmir Ki Kali:

Bisi Bele Bhath

"Bisi Bele Bhath" Yummy!!!:). Bisi bele bath is an authentic karnataka recipe.
It is a complex dish which has rice, dal and vegetables all in a khichdi like consistency.
It has got aroma from lovely roasted spices ,sweetness from jaggery, and tangy note from tamarind.

Typical Bisi bele bath contains 18-19 types of spices, 5-6 types of vegetables ,rice and yellow lentil.Taste of Bisi bele bath mainly depend on masala powder used, correct consistency of jaggery and tamarind.

I usually prepare fresh Bisi Bele Bhath masala powder but you can also use bought ones (MTR being the best).





1 cups Rice (Sona Masuri)
1 cup Toor Dal/Red Lentils
1 cup chopped Carrots
1 cup chopped Beans
1 cup chopped fresh Green Peas
1 cup Ash Pumpkin
1 cup chopped Cluster Beans

1/2 cup bisi-bele-bhath-masala-powder
1 large Lime sized Tamarind Pulp, soaked in warm water and juice extracted (Adjust acc to taste)
2-3 tbsp Jaggery
Salt to taste

For Tadka:
1 tsp Mustard Seeds
1 tbsp Channa Dal/Split Chickpeas
2 springs of Curry LeavesFew ground NutsPressure cook rice, vegetables and dal separately(add 1tbs oil and pinch of turmeric to dal )


Shift cooked rice, vegetables and dal into thick bottomed vessel. Mix in , tamarind juice, bisi bele bath powder and jaggery and bring them to gentle boil, about 3 mins.

Heat oil in another pan and add mustard seeds to it. When it starts to pop and splutter, add , channa dal, curry leaves and ground nuts. Add this to bisi bele bath.

serve hot with boondi, raitha or any thing of your choice.

Karjura(Date) Payasa

Dates are valuable as medicine for their tonic effect. It is easily digested; they are very useful for supplying energy and repairing waste. Milk in which clean and fresh dates have been boiled is a very nourishing and restorative drink to children and adults alike, especially during convalescence.

The nicotinic content in dates is an excellent remedy for intestinal disturbances. The date is a laxative food. It is highly beneficial in the treatment of constipation as the roughage provided by it stimulates sluggish bowels. They should be immersed in water at night and taken after making them into fine syrup the next morning to secure laxative effect.

Dates are also an excellent remedy for alcoholic intoxication. In such cases, drinking water in which fresh dates have been rubbed or soaked will bring quick relief.

We had been to my Sis-In-Law place few days back. She prepared Karjura(Date) Payasa for us.
Since then I just love karjura payasa. Simple to prepare yet very tasty. So here is the recipe for it.

You need to have

1 cup Dates, deseeded
1 cup Coconut Milk,
10-15 Nuts,
10-15 raisins
½ - ¾ cup Jaggery (Adjust acc to taste)
¼ tsp Cardamom Powder
1 tbs ghee



Chop dates into small bite size pieces and cook them for 8 minutes in water till they become soft. Drain the remaining water and keep it aside.

Cool these cooked dates before grinding them to rough, coarse paste without adding any water.
Take ½ cup of water in heavy bottomed pan and add this date mixture to it.To this add thin coconut milk, jaggery and keep stirring in medium heat.

Fry cashew nuts,raisins in ghee till golden brown.

When payasa starts boiling add cardamom powder , cashew nuts and raisins and cook further for 2-3 minutes.

(My sis-in-law dipped vanilla stem which was grown in her back yard at this point of time to give nice aroma to payasa.Even I used it. if your using it you need to take it out while serving)

Serve it hot or chilled and enjoy.

Bas Saaru[Avrebele sabbasitige soppu combination]

Since mom is from north karnataka, she didn't knew much "Bayalu seeme" recipes. She started learning them by collecting recipes from her friends.One such recipe is Bas Saaru.I got this recipe from her.

Gosh! It was awesome!!!. Last week I made this bassaru, palya and mudde, it turned out very tasty.Bassaru is prepared by using flat Bean daal cooked and drained water/ broth.

Bassaru and Palya is a combo and tastes great with Ragi mudde.

While preparing regular curries/Palya from pulses, we drain excess water and throw it out.
But the water contains double the protein content of wheat and three times that of rice. Pulses have significant nutritional and health advantages.
Bas Saaru is made out of drained out excess water to utilize its high protein value to maximum extent.

Bas Saaru:



You need to have:

Flat Bean Daal -1 cup
Dill/sabsige soppu-1 bunch
Onion-1 medium sized
Green chillies- 8-10 nos.
Garlic- 4 cloves
Shredded coconut-1 cup
Cumin seeds-1 tsp
Pepper -2-3 corns
Curry leaves -2 strings
Salt to taste
Oil to saute
Mustard-2 tsp

Here is the recipe for authentic bas saaru...

Pressure cook (2 whistles only) dal/lentil and chopped dill.Strain and collect the cooked water in a bowl, which is used for bassaru.Keep 2-3 tbsp of cooked dal and dill separately, which is used in Saaru.
Dry Palya:-Heat oil, add mustard, curry leaves, saute green 3-4 chopped chillies, 2 clove garlic and onion.Add the pressure cooked stuff to this, stir well.Sprinkle half cup shredded coconut, chopped coriander.


Bassaru:-


Fry cumin seeds, green chillies, pepper, 2 garlic cloves, chopped onion for 2 mins.
Grind above fried mixture ,half cup shredded coconut, 1 tsp cooked dal, salt together into a fine paste.
Saute mustard, curry leaves and chopped onion in oil.Add the collected dal cooked water(/veggie stock/ broth), cook for 5 minutes.Add ground masala paste,When it starts boiling add saved cooked veggie which was kept separately.Serve bassaru and dry palya with Ragi mudde or white rice.

Sakkarai Pongal

Sakkarai Pongal :


1 cup Raw Rice
1/2 cup Green Gram Dal
3 cups Jaggery (powdered)
4 tbsp Ghee
2 tbsp Cashewnuts
2 tbsp Raisins
5 no Cardamoms (powdered)
1 cup grated dry coconut
1 pinch pach karpoora
2 1/2 cups Water




Roast dry the green gram dal for a couple of minutes.
Cook the rice and green gram dhal with 2 1/2 cups of water in cooker and set aside.

Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Strain the jaggery to remove the dirt.

Put the syrup once more on the heat and stir till it becomes slightly sticky.Add the cooked rice dhal and grated dry coconut.

Heat the 4 tbsp ghee.Fry the cashewnuts and raisins and add to the pongal. Add the powdered cardamoms and pinch of pach karpoora.

Mix well and serve hot.

Quick Khara Pongal

Quick Khara Pongal:


You need to have

1.2 cup Rice
2.1 cup Moong dal
3.1 tbs pepper
4.1 tbs Jeera
5.1 tbs coriander seeds
6.half cup grated dry coconut
7.1 tbs salt


Add pepper,Jeera,coriander seeds and dry coconut into mixer powder them.

Take Rice and Moong Dal, wash it with water.Keep the mixture in cooker bowl and add water
Also,add salt(as per your taste), 1/4 tbsp of turmeric,powder prepared above. mix well.Cook until 3 whistles and switch it off.Server hot with gheee.