Monday, January 31, 2011

Daniya Jeerige Kashaya

 A simple and healthy drink.Very good for winter.

You Need To Have:

2-3 tsp Daniya Jeerige Kashaya Powder
1 cup Milk
1-2 tsp sugar
1/2 cup water


Add Daniya Jeerige Kashaya Powder into boiling water and simmer for 4-5 mins.

 Then add milk and sugar.Boil it for another 2-3 mins.
Finally filter it and serve Hot.

Daniya Jeerige Kashaya Powder

You Need To Have:

1/4 cup Coriander seeds/Daniya
1/4 cup Cumin seeds/jeerige
5-6 black Peppers
small piece of Cinnamon
3-4 Cardamom
3-4 Cloves

Method: Dry roast above ingrediants for 3-4 mins without adding oil.
 Put them in dry mixer jar and ground it to powder. shift it to airtight container and use when required.

Bettada Nellikayi Chitranna/Gooseberry Rice

Indian Gooseberry is rich source of vitamin C and has lots of medicinal value.It really fortifies immune system. Its better to use this in our daily cooking and keeping our family healthy. Its advised to have it raw rather than cooking it.Its called as "Bettada nellikayi" in kannada and  used in lots of dishes like, chitranna,chutney, gojju, tambuli ,moraba,adike.

In Bengaluru fresh Gooseberry is available 365 days of an year but here in US I was able to find this in frozen section and I prepared chitranna with it.Here is the recipe for it.
 You Need To Have:
2 cups cooked rice
4-5 Gooseberry(fresh or frozen)
3-4 green chilies
1/2 cup fresh grated coconut
1/2 tsp turmeric
1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
2 tsp ground nuts
4-5 curry leaves
2 tsp oil

If you using frozen Gooseberry, put them in warm water for 2-3 hours so that it becomes soft(this is not required if your using fresh Gooseberry).After that, chop them into half and remove seeds.

Put Gooseberry pieces,green chillies, grated coconut, turmeric and 1/2 tsp mustard seeds into mixer jar and ground it to paste. Add less water.

Take oil in a thick bottomed pan and add remaining mustard seeds to it. once it starts spluttering add urad dall, channa dal, ground nuts, curry leaves and fry this they turn their color. turn off flame and add ground paste to it.(Don't cook this paste).
Add rice , salt and mix well.

"Bettada nellikayi chitranna" is ready to serve

Saturday, January 29, 2011

Huli Pudi Anna/Sambar Powder Rice

You have some leftover rice and your tired off making same old chitranna? I have a solution for it. all you need to have is huli pudi/sambar powder with you and see what difference its going to make.
This is my all time favourite break fast.

For This,

You Need To Have:
2 cups cooked rice
2-3 tsp Huli Pudi/Sambar Powder
1/2 tsp tumeric/Arisina
1 medium onion  chopped
1tsp oil
1 tsp urad dal
1 tsp mustard seeds
3-4 curry leaves
2-3 tsp grated cocnut
salt to taste
1-2 tsp chopped coriander leaves(optional)


Heat oil in tick bottomed vessele .Add mustard seeds to it. once they start spluttering ,add urad dall, curry leaves .once they are done add chopped onion and fry for 2-3 mins. Then add Huli Pudi/Sambar powder ,tumeric to it. Then add rice and mix well. Garnish with coconut and chopped coriander leaves.

Friday, January 28, 2011

Papadi Chat

Very simple and easy Indian Chat. "papdi  chat" is all about assembling ingredients.
Here is the recipe for it.

You Need To Have:
12 papdis
1/2 cup curd
1/2 cup boiled potato
1/2 cup finely chopped onion
1/2 cup chopped tomato
1/4 cup chopped coriander leaves
1/2 cup fine sev
2 tsp sugar
1 tsp salt
1 tsp cumin powder
1tsp red chilly powder
2-3 tsp green chutney
2-3 tsp sweet chutney

 Beat curd and mix sugar, salt to it.(I added cumin and red chilly powder also to it).
 Arrange papdis on serving plate as shown below.

Add some potato cubes, tomato, onion to it . pour beaten curd on it.

Garnish with sev, coriander leaves, green and sweet chutney. Sprinkle cumin and red chilly powder and serve immiditely.

Peas Pulav

I learnt this from my husband. Yes!!! This is one of my favourite dishes prepared by him. At bengaluru we used to get lots of fresh green peas in the month of December and January and he used to prepare it for me once in a weak.

Another key thing I observed while his cooking , he uses Electric rice cooker for any kind of Rice item. It well cooks rice and maintains perfect shape. So if you have a electric rice cooker better go for it else its good with pressure cooker as well(As I do).

I prepared this last week and I wanted toshare that with you all.

You Need To Have:
2 cups of Basmati rice (or 1 cup sona masoori + 1 cup Basmati Rice)
1 cup Fresh green peas
4-5 green chilies
1/2 bunch coriander leaves
1 inch piece ginger
3-4 garlic cloves
1 medium size tomato
2 onion( 1 for grinding+ 1 for frying)
1/2 tsp Red chilly powder
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp cumin seeds
salt to taste
1 tsp ghee
2 tsp oil
2-3 cloves
2 small pieces Cinnamon
2-3 bay leaf

Method: Soak basmati rice for 15-20 mins.

Put Green chilies,coriander leaves, ginger,garlic, diced tomato and onion in a mixer jar and ground it to a smooth paste.

Take ghee and oil in thick bottomed pan and add cinnamon, clove , bay leaf. fry them for about 1 min. then add chopped onion and fry it.

Add green peas and ground paste ,dry powders to it.fry for 5-6 mins.

Add rice and required amont of water to it.(I used 1½ cup water for 1 cup basmati rice). bring it to boil.

Add salt and transfer this mixture to rice cooker continer or pressure cooker and cook.

For pressure cooker 2 whistles should be sufficient.
Keep it aside for 5 mins and mixwell before serving.

Thursday, January 27, 2011

Pineapple Raitha

I tasted this for first at "UD Residency" of Basavanagudi .Its such a elegant and tasty raitha and I am always behind it.Believe me friends you all are going to love this.
This is best suited with any pulav/biryani

You Need To Have:
1 Cup yoghurt/Mosaru(Greek yoghurt is best suited)
1/2  Cup finely chopped pineapple.
1/2 tsp sugar
salt to taste
2-3 tsp finely chopped coriander leaves
1/4 tsp chilly powder
1/4 tsp cumin powder

Mix yoghurt,sugar ,salt,cumin powder and chill powder together.Add chopped pineapple and coriander leaves.Mix well.

Sprinkle little cumin powder and chilly powder before serving.

Wednesday, January 26, 2011

Vegetable Manchurian

 One of my Favourite Manchu :)

You Need To Have:

For Vegetable Balls:
1 cup chopped cabbage
1/2 cup  grated carrot
1/2 cup chopped bell pepper
1/2 cup chopped onions
1/4 cup cornflour
1/2 cup maida
1 tsp ginger garlic paste
salt and to taste
oil for deep-frying

For The Sauce
1 tbsp garlic paste
4-5 tsp soy sauce
1-2 tsp tomato sauce
4-5 tsp chilly sauce
1 tsp cornflour mixed with 5-6 tsp water
small pinch of sugar
1 tsp salt
1 cup above mentioned veggies(all together)


For the vegetable balls:

Mix all the veggies  with maida, corflour, ginger garlic paste and salt and prepare dough. Add very little water to get right consistency dough.

With wet hand, make small balls out of dough and keep them aside.
Deep fry then in oil until they turn golden brown. Drain on paper towel and keep aside.

For the sauce:

Heat the 2 tsp oil in a wok on a high flame. Add the garlic paste and veggies fry for 1 minute.

Add water,soya sauce,tomato sauce, chilly sauce,cornflour paste, sugar and salt and bring it to boil.

once sauce starts to thicken add fried vegetable balls and serve hot.

Signature Salad(Cosi Style)

This my way of preparing Cosi style Signature Salad.

You Need To Have:
8 cups of mixed greens(Lettuce,Baby Spinach ,arugula )
1 cups red grapes, sliced in half
1 cup diced apple
1 cup sliced cucumber
1 cup cherry tomato(I used plump tomato slices)
1 cup orange slices
1/2 cup good Kalamata olives
1/2 cup pistachios
1 ounces of gorgonzola cheese(If available or any cheese is available)
For vinaigrette:
1 tsp minced garlic
2-3 tsp minced shallots
1/2 cup EVOO
2-3 tsp honey
1/2 cup sherry vinegar(or any salad vinegar)
1 tsp ground pepper
1 tsp salt
Mix all vicegerent ingrediants and whisk slowly till they combine.

Combine all salad ingredients in a large bowl and pour the vinaigrette over salad and toss.

serve immediately

Tuesday, January 25, 2011


I guess this does not require much explanation:). But still I want to introduce about massopu to my friends who never came across this authentic karnataka recipe. Its the recipe with lots of  greens and little dal cooked together and ground to paste. As though it goes well with rice its best suited with Ragi Mudde.

Original recipe suggest 5 different greens are used. but it tastes goodeven with 2-3 different greens.So you can try with whatever is available with you.
So lets start:

You Need To Have:

3 cups of different greens(Spinach, Dill,methi,etc..)
1/2 cup toor dal
1 tomato
1 onion
3-4 garlic
4-5 green chilies
1 tsp cumin seeds/jeerige
1 tsp coriander seeds/kothambari

For Tampering
1 tsp oil
1 tsp mustard seeds/sasive
2-3 curry leaves


Chop and wash the greens and keep them aside.

Put these greens, dal, chopped onion and tomato, garlic,green chillies, cumin and coriander in a cooker container.
Pressure cook them with required amount of water for 2-3 whistles.

Once they cool down ground them to puree,keep it aside.
In Sambar pot take oil and add mustard seeds.once they start spluttering add curry leaves and grounded paste. add required amont of water and salt. bring it to boil. simmer for 5-6 mins.

Healthy Masoppu is ready to serve with Ragi mudde.

Monday, January 24, 2011

Tuppada Anna/Ghee rice

My favourite lunch box food. Its very easy to prepare with ingrediants easily available at home in just 5-10 mins.

You Need To have:
2 Cups cooked Rice
3-4 tsp tuppa
1/2 cup freshly grated coconut
1 tsp mustard seeds/sasive
1 tsp urad dal/uddinabele
1 tsp bengal gram/kadle bele
2-3 tsp chopped green chilies/hasi menasinakyi
salt to taste


Take ghee in thick bottomed pan and add urad dal and channa dal. fry them till they turn they color to light brown. add mustard seeds,chopped green  chilies, curry leaves and grated coconut and fry it for 2-3 mins.

 Turn off flame and add cooked rice and salt. mix well and serve it with uppachi/balaka mensinakayi.

Sunday, January 23, 2011

Pineapple Payasa/Parangi chekke Payasa

Before Coming  here we had been to in-laws place. My sis-in law visited to meet us. After starting from her home she called us and told she will be there in another 45 mins. My mom in law was not prepared with menu for the lunch. As entire family was meeting together she wanted to prepare sweet for lunch.we both were discussing about menu and she just saw pineapple on fridge. She said lets prepare pineapple payasa as its easy and can be done quickly.Until then I was aware of only pineapple kesribath and never about its payasa.

I was not happy with her decision(I thought pineapple payasa may be watery and it will not be good).But I was wrong. After having it , I just loved it. Aroma of pineapple with venilla beans was awesome. Hope you all may also like it.

You Need To Have:
1 cup chopped pineapple/parangi chekke
1-1.5 cup jaggery/bella(Based on sweetness of pineapple)
1 cup thick coconut milk/kayi halu
2-3 cardamom/ellaki
pinch of salt
2-3 tsp rice flour
8-10 cashew nuts
10-12 raisins
2-3 tsp ghee
1 vanilla stem



Take 2 tsp ghee in thick bottomed pan and add pineapple cubes into it. fry them on low flame until pineapple turns their color. (They will start caramelizing) and keep them aside.

Take another deep and thick bottomed vessel and put 2 cups of water and jaggery to it.bring it to boil. Once jaggery dissolves, strain it to remove dirty. mix pineapple cubes, jaggery ,pinch of salt and brink it to boil. add coconut milk and stir.
take rice flour and mix it with water and prepare paste. add this paste to payasa and simmer.(Adding rice flour will thicken the payasa).If your using vanilla stem , it can be put now and should be taken before serving.

Fry cashews and raisins in ghee and add it payasa. finally finish by adding powered cardamom. Serve hot or chilled as required.

Saturday, January 22, 2011

Bhendekai Raitha/Okra Raitha

I and H are great fans of Raitha, Tambli , sasive.these just adds coolness to food and good for health. especially during summer. Having spicy and oil food always is not good ,Raitha,tambli , sasive will blance that and brings refreshment.

Today I prepared raitha from okra and here is the recipe for it

You Need To Have
25-30 okra/bendekayi
1/2 cup curd/mosaru
1/2 cup buttermilk/ majjige
1 tsp Mustard seeds/sasive
1 tsp Cumin seeds /jeerige
2 tsp oil
pinch of hing/Asofotedia
2-3 green chilies/hasi menasu
2-3 curry leaves/karibevu
salt to taste


Wash okra under running water and wipe them with dry cloth to remove water content. Even single drop of water can make okra sticky and can spoil the recipe.So wipe each okra to remove water content.
Chop okra into thin slices as shown below

Heat 1 tsp oil in thick bottomed pan and fry okra till they are done.Don't add wate

Once they come down to room temperature, add curd, butter milk , salt and keep it aside.

Take 1 tsp oil in tadka pan and add mustard seeds. once they start spluttering add jeera, slit green chilies,curry leaves and hing to it.fry for another 1-2 mins.
Add this tadka to Okra and mix them well.

 Serve with rice.

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