Friday, February 25, 2011

Rava Idli/Rave Idli

I always used to prepare rava idli from MTR Instant Rava idli mix.But during my last video chatting with Amma, she told she prepared it from scratch and it came out well. Here is the recipe

You Need To Have:

2 cups Rava/Uppitina Rave/semolina(Don't use fine semolina)
1 cup Yoghurt
2 tsp oil
1 tsp Mustard seeds
1 tsp Uraddal/blackgram seeds/uddina bele
1 tsp Channadal/kadle bele
8-10 cashewnut pieces
4-5 Curry leaves
2-3 Green chillies
1 tsp Ginger paste
1/2 cup chopped Coriander leaves
Salt to taste
Sliced tomatoes ,
3-4 grated coconut
 pinch of baking soda

Take oil in thick bottomed vessel , add mustard seeds to it. once they start spluttering add channa dal, urad dal,cashewnuts, cut green chilies and ginger paste to it. fry them on medium flame until they turn light brown in color. then add rava to it and fry until you get nice aroma.Turn off flame and allow it to cool down(may take 15-20 mins)

Add yogurt ,salt,baking soda and half of chopped coriander leaves. set it aside for 30 mins.
After 30 mins, add required amount of water to get correct consistency.

Grese Idli palates with oil and place tomato slice and 1/2 tsp of coriander leaves on each as shown below.Then pour above prepared batter on each.

Transfer the plates to idli  cooker and steam cook for 15 -20 mins.

 Serve hot with chutney.

Ellu Unde/Sesame Laddu

You Need To Have:

1 cup sesame seeds/nylon ellu
1 cup powdered jaggary(choose dark colored)
pinch of salt
1/4 cup water

Method: Take sesame seeds in a thick frying pan and fry them on low flame for 4-5 mins until they turn light brown in color.
 Boil water in another thick bottomed vessel and add salt and jaggary to it. once jaggary melts add fried sesame seeds to it. on low flame stir this until it starts seperating from vessel.

Allow it to  coll down until its easy to prepare laddus. Prepare laddus and store them in air tight container.

Monday, February 14, 2011

Palya Pudi/Bath Pudi/ Bath Powder

I don't know why mom call Bath Powder as palya pudi, but its used in all rice baths like vanghi bath, donne menasin bath etc... Secrete ingredient in bath powder is Nutmeg. Try different baths from Homemade bath powder and do let me know.

You  Need To Have:
5-6 red chilies
1/2 cup coriander seeds
2 tsp cumin seeds
2 tsp Bengal gram seeds
2 tsp black gram seeds
1/4 cup grated  dry coconut(I used dry coconut Powder)
piece of Cinnamon
2 cloves
small piece of nutmeg
1/2 tsp oil

Fry all the ingredients on low flame by adding 1/2 tsp oil until they give nice aroma.Allow them to cool down to room temperature.

Put them in dry mixer jar and ground to powder.Preserve in air tight container for later use.

Saturday, February 12, 2011

Mamabala Gojju/Mango Bar Gojju

I have to tell about "Mamabala " before I proceed. Mamabala  is nothing but Mango bar. Its  prepared during Mango season with lots of  fresh mangoes for later use.

There could be different ways of preparing Mamabala,  but this how my Mom-in-law prepares it. In our farm we get lots of mangoes daily  during the season. She collects all of them and select good mangoes.In her free time she puree  it (without adding water) and applys it on clean and washed Mat(Chape in kannada). This will be sun dried.Next day again another coat of mango puree will be applied on dried mango pulp. This process will continued for 15-20 days until a thick bar is farmed. Finally these sun dried mango bar will be cut and rolled to preserve it.

This is home made Mamabala. But its is available in Indian groceries here in US(called as Mango Bar) and Manglore Stores in namma Bengaluru.Many dishes can be prepared with this mamabala. Gojju, payasa are few to mention.It can be had as it is also.

Today I prepared it and here is the recipe.

You Need To Have:

Mamabala/Mango bar(I used 4 inch by 4 inch piece)
1-2 tsp Jeggary
1-2 green chilies
salt to taste
1 tsp oil
1/2 tsp mustard seeds
1-2 garlic pods
2-3 curry leaves
1/2 cup water


Take Mamabala in a vessle and pour boiling water on to it.leave it for 10 mins till water reaches room temperature.This softness Mambala.

With clean hands, puree Mamabala as shown below.

Add crushed green chilies , salt and Jeggary to it and mix well.
Heat oil in small pan(Tadka Pan) add mustard seeds to it. once they start spluttering add crushed garlic and curry leaves to it. fry until garlic turns golden brown in color.Add it to Mamabala and mix well.

Serve with plain rice.

Nuggekayi Samabr/Drumstick Sambar

Drumstick  in coconut , ginger & garlic gravy.

You Need To Have:

3-4 Drumsticks/Nuggekayi
1/2 cup yellow lentil/togaribele/toor dal
1 medium size onion chopped
1 medium size tomato chopped
1/4 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp red chilly powder
1/2 tsp turmeric powder
 1 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4-5 curry leaves

For Grinding:
1/2 cup freshly grated coconut
small piece of ginger
2-3 garlic pods
1/4 bunch coriander leaves
2-3 green chilies

Pressure cook yellow lentils for 3-4 whistles. (Add pinch of turmeric and 2-3 drops of oil while cooking).

Prepare smooth paste of ingredients mentioned under 'For Grinding' by adding little amount of water.

Take oil in sambar pot and add mustard seeds, cumin seeds to it. once they start spluttering add onions and curry leaves to it. once onion becomes translucent add tomato to it. fry for 1-2 mins then add chopped drumsticks to it.fry for 3-4 mins.
 Then add cooked yellow lentil ground paste, water , salt, chilly powder, cumin powder ,coriander powder and turmeric to it. mix well and bring it to boil. simmer for 6-7 mins.

Serve with plain rice

Friday, February 11, 2011

Bombay Sagu

You Might have seen this in hotels served with Dosa, Puri... Its very tasty and goes with every thing.
here is the recipe for it.

You Need To Have:

2 medium size boiled potato
1 large onion chopped
1 medium size plump tomato chopped
1/4 cup chopped coriander leaves
2-3 green chilli chopped
4-5 curry leaves
1 tsp gram flour/besan
1 tsp fried gram powder/hurigadale pudi
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of hing
1/2 tsp turmeric 
salt to taste
1 cup water

Take oil in thick pan and add mustard seeds, cumin seeds to it. once they start spluttering add chopped onion, green chilies curry leaves to it. fry until onion becomes translucent then add tomato and fry until it becomes soft.

Add hing ,turmeric ,salt and mashed potato to it.Add water to it and bring it to boil.
Take gram flour and fried gram flour in small cup and prepare paste by adding water. make sure no lumps are formed.Add this to sagu and simmer for 5 mins. Curry will start to thicken. Keep strring in between.
Add chopped coriander leaves and turn off flame.
 Serve with chapathi, poori, set dosa etc....

Mix Vegetable Hasi Masale Samabr

 I call it as Hasi Masale(Raw Masala) as we don't fry any of the spices. Raw spices gives different fell all together If your bored with samabar  powder and fried spices smell just give it a try for change.

You Need To Have:

2 cups mixed veggies(Carrot and beans)
1/2 cup soaked double beans/tingala avare
1/4 cup grated coconut
2-3 red chilies
1 tsp cumin seeds
1 tsp mustard seeds(1/2 tsp for grinding+1/2 for tampering)
1 tsp coriander seeds
2-3 tsp tamarind juice
1 tsp oil
3-4 curry leaves
salt to taste

Chop and wash veggies. Cook double beans in pressure cooker for 1 whistle. Cook veggies without cooker.
combine them.

Take grated coconut ,red chilies, cumin seeds , coriander seeds and mustard seeds in a mixer jar and grind it to smooth paste.Add this paste to veggie , double bean mixture.

Add salt ,tamarind paste and required amount of water to get sambar consistency and bring it to boil.
prepare tampering with oil, mustard seeds and curry leaves and add it to sambar. Serve with rice.

Sihi Avalakki

Instant, very tasty sweet with very few ingrediants which does not require any cooking at all. Best served with Avlakki Uppukari, Kojakku Avlakki.Its usually prepared for Astami("Krishna Janmastami")

You Need To Have
2 cup thin poha/paper avlakki
1 cup powdered Jeggary 
1 cup freshly grated coconut
1/2 tsp cardamom powder
pinch of salt
2-3 tsp Ghee

Take freshly grated coconut, jeggary powder, salt, ghee and cardamom powder in mixing vessel.With clean hands mix everything well.
 Add cleaned poha to it and mix well.This can be preserved for 1-2 days.
If you want to preserve it for more than 2-3 days, just fry coconut jeggary mixture on low flame for 4-5 mins and then add poha to it.

Serve along with spicy poha...

Thursday, February 10, 2011

Avalakki Uppukari

Simple ,fast and easy evening snack or can be served for breakfast.

You Need To Have:

2 cups Thin Poha/paper avalakki
1 medium size onion finely chopped
1/2 cup grated coconut
 2-3 green chilies finely chopped
1/4 cup finely chopped coriander leaves
1/4 tsp red chilly powder
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp blackgram seeds/urad dal
3-4 curry leaves
salt to taste
1 tsp sugar
1/2 tsp fresh lemon juice


Take oil in small pan(tadka pan) add mustard seeds, blackgram seeds and curry leaves to it. Once blackgram turns it color to light brown turn off flame.

Take think poha in mixing vessel. Add grated coconut, chopped onion,green chilies,coriander leaves, above prepared tampering, salt, sugar, chilly powder .With clean hands mix all of them well. Keep it aside for 5-10 mins before serving.

Sprinkle some lemon juice before serving.

Wednesday, February 9, 2011

Tomato Rice Bath

Spicy and tangy rice bath blended with Indian Spices.

You Need To Have:

2 cups Basumati Rice
4 plump tomatoes
1/4 cup frozen peas.
1 medium size onion
small piece fresh ginger
2-3 garlic pods
small piece of cinamon
2-3 bay leaves
3-4 cloves
1 tsp butter
1 tsp oil
2 tsp red chilly powder
1/2 tsp cumin powder
1 tsp coriander powder
1/4 tsp garam masala
salt to taste
3 cups water


Soak rice for 20-30 mins.

Take 2 tomatoes,ginger, garlic in mixer jar and puree it.

Heat butter and oil in thick bottomed vessel. add cinamon, bay leaf and cloves to it. fry for 1 mins.Add chopped onion to it fry till onion becomes transusulent. chop remaining tomatoes and add to it.
 Add tomato puree,green beans  to it. fry that for 3mins. add chilly powder ,cumin powder, coriander powder and garam masala and salt.

 Add soaked rice ,water to it and bring it to boil.
 Transfer this to rice cooker/ pressure cooker. 2 whistles should be sufficient if you are using pressure cooker.

Tomato Rice Bath is ready to serve.

Ragi Soup/ Finger Millet Soup

I have just altered classic ragi ambli to prepare ragi soup. I added vegetables to make it more nutritious.
Hope you all like this.

You Need To Have:

1/4 cup ragi flour/finger millet flour
1 cup mixed vegetables(carrots, cabbage, beans,broccoli etc...)
Salt to taste
1/2 tsp pepper powder
2 cups of water

Chop and wash all the veggies and pressure cook it for 1 whistle by adding 2 cups of water.

Once pressure goes off, seprate veggies from water and collect stock.

Mix ragi/finger millet flour with water to prepare think batter and keep it aside.

Bring the collected stock to boil.

Add ragi batter and mix well so that no lumps are formed. Add cooked veggies , salt, pepper and simmer for 5-6 min .

Serve hot.

Potato Raitha/Alugadde Mosaru Gojju

Mashed potato , onion mixed with yogurt.Tampered with Green chilies and Asafotida.

You Need To Have:

1 Big Potato Boiled and chopped
1 medium size onion chopped finely
1 cup yogurt
2-3 green chilies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafotida
2-3 curry leaves
Salt to taste
1 tsp oil


 Take boiled potato cubes in a mixing bowl. Heat oil in tadka pan, add mustard seeds, cumin seeds to. once they start spluttering add chopped green chilies ,curry leaves asafotida powder to it. Add this to potato cubes.

Add chopped onion , yogurt and salt to it.With clean hands mix all ingrediants and smash potato cubes.

Serve with plain rice.

Tuesday, February 8, 2011

Soppina Samabar/Greens Sambar [Type 2]

This is another type of Soppina Samabar  which does not use garlic. Any green can be used like Amaranth ,spinach,Malbar Spinach...etc.

For this,

You Need To Have:
2 Chopped Amaranth Leaves or any greens
1/2 cup Yellow lentil/ Toor Dal
3/4 cup fresh grated coconut
3-4 Red Chilies ( 3Byadagi+1 Guntur)
1 tps Cumin seeds
1 tsp Coriander seeds
1 tsp mustard seeds(1/2 for grinding+1/2 for tampering)
5-6 curry leaves
1/4 tsp Asafotida powder
2-3 tsp Tamarind Juice
salt to taste
1 medium size onion
2 tsp oil

Chop and wash Amaranth leaves.Cook them by adding little amount of water and keep it aside.
Cook leaves without closing lid to retain the green color.

Pressure cook yellow lentils for 3-4 whistles. (Add pinch of turmeric and 2-3 drops of oil while cooking)

Take a frying pan and fry red chilies by adding 2-3 drops of oil and keep them aside.Then fry cumin seeds, coriander seeds,mustard seeds , asafotida  and curry leaves together until mustard seeds start spluttering.

Grind this fried masala along with freshly grated coconut to smooth paste by adding required amount of water.As we are not using urad dal more coconut is used to thicken the sambar.

Mix cooked Amaranth leaves and yellow lentil.

Add tamarind juice, ground paste and required amount of water to get samabar consistency. Add salt and bring it to boil. Simmer for 5-6 mins.

Chop onions and prepare tadka with chopped onions and mustard seeds and add it to Samabar.
Serve Hot with Rice.


Common and famous south Indian bread.

You Need To Have:
1 cup Maida/all purpose flour
1/2 cup Fine semolina/chiroti rave
1/2 tsp red chilly powder
salt to taste
oil(1 tsp +for deep frying)

Take all the above ingrediants into a mixing bowl except oil. Prepare dough by adding required amount of water. Knead the dough for 3-4 mins atleast.

Add oil at end and knead for 2-3 mins and keep it aside for 30 mins(its very important else puri's will not puff up).

Take lemon size dough  and roll it into circle with help of rolling pin. (Don't roll it too thin else puri'swill go flat).

Heat oil in deep frying pan and deep fry puri's .(With  help of spoon, sprinkle hot oil over puris)

Serve hot puri's with Sagu or any kind of gravy.


You Need To Have:

1 cup chopped  beans
1 cup chopped carrot
1 cup frozen green peas
1 cup chopped potato(optional)
1/2 cup chopped onion
2 tsp oil

For Grinding:
1/2 cup fresh grated coconut
2 tsp popy seeds
3-4 tsp fried gram
2-3 green chilies
1/2 bunch green coriander leaves
1 tomato
small piece cinamon
4-5 black peppers
2-3 cloves

Pressure cook all the vegetables for 1 whistle.Grind all the ingrediants mentioned under "For Grinding" tp paste by adding required amount of water.

Heat oil in  thick bottomed pan and add chopped onion to it. fry it until onion turn transusulant.Add ground paste to it and fry for 2-3 mins.

Add Cooked vegetables ,salt and required amount of water to it.close the lid and simmer for 5 mins.

This is best served with puris, chaptis ...
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