Wednesday, February 28, 2007

Spicy Spinach Rice Cake

This a simple tasty recipe which i have tried for the first time.I just love patra and wanted to eat them.So went searching for those leaves to all my nearby grosery shops and did not find it.I had just seen fresh palak leaves and thought of preparing something out of it and bought them home.Finnaly thought of giving a try with this new recipe.SO i have prepared the same recipe of patra with a bit of change in ingredients and replaced the patra leaves by palak

Spinach- 1 big bunch
Rice -2 cups
Masoor dal-2/3 cup
split masoor dal-1/4 cup
Poha-1/2 cup
coconut 2/3 cup
dry chillies-40-50[as per your taste]
coriander seeds-3 tsp
Hing-1/4 tsp
tamarind -size of one medium sized gooseberry[1 big spoon if pulp]
salt as per taste

1. Wash, clean,Chop up the spinach leaves into thin stripes and keep aside.
2.Saok rice and masoor dal in warm water for about 2 hrs.
3.Bleand masoor dal, coconut,chillies,poha into almost idle batter consistency or even smoother.
4. Then make a course paste out of rice and mix both the batters.
5.Mix the spinach leaves to this abtter and for a uniform mixture.
6.Cook in a cooker just like idle without putting the whistle for about 45 min s or until done.

Tuesday, February 27, 2007

Vegetable Uttappam

There are various variety of dosa But this one is easy and just filling with a wonderful taste.The best part about this recipe is with one single batter you can prepare thuppa dosa,uttapa,set dosa ,masala dosa,dodna and many more.Prepare the basic batter then enjoy the whole week.I just love this dosa as its soft,spongy with roasted vegetable of your choice.This has got a beautiful look and is really apealing.I call it indian pizza....That way kids also will like to give a try .

Rice - 2cups
Urad dal -1/2 cup
Poha - 1/2 cup
methi seeds - 1 tsp
Carrot grates- 1/2 cup
Onion - 1/2 cup
Green chillies-2
Coriander leaves-3 tsp

1.Soak rice,methi seeds and urad dal in warm water for about a couple of hours.
2.Then grind these with salt and poha to form a smooth paste.
3.If its cold out then add yeast dissolved in warm water for 5 mins[setting]
4.Keep in warm place so as it rises to double the size.Or over night for even better results.
5.Then mix properly and pour enough batter in a hot pan and make a round dosa and sprikle with grated carrot,chillies and onion .Then little bit of chopped coriander leaves [You can also add ginger and chopped capsicum,beetroot any vegetable of your choice]
6.Cover and allow it to cook for 2-3 mins then remove the lid,smear oil ans filp it to other side and smear this side with oil or ghee and wait for 1 min so that the top layer of dosa is roasted well.Then remove and serve with freshly made chutney or just like that.

Monday, February 26, 2007

Bread fruit Sabji [ Jeegujje palya]

Here is a typical south canara dish which is preparedout of my favorite veggie called bread fruit here.We call it jeegujje.It belongs to same family as jack fruit.Well its very rare here. This week when i went to shop for weekly grosery i just found this and was so happy ...We both love it like any think.I will be happy to share different recipes out of this veggies in comming days.This is soft ,buttery vegetable which most of you might have already tasted.If not i say just run and grab some from your indian stores.There are various intresting dishes what we prepare like pakoda,white curry,sambar....and so the list goes on.For this cold winter i feel this suits well.Spicy ,creamy, simply superb.

Bread fruit - 2 cups
Mustards- 1 tsp
Curry leaves- 5-6
Urad dal- 1/2 tsp
Dries chilly-2
Chilly powder- 1 tsp
Turmeric-1/4 tsp
Salt -1tsp
Oil-1.5 tsp
hing-1 small pinch
Coconut -2tsp

1.Peal the bread fruit and chop it up thinly.Then keep them immersed in water.
2.Take 1 tsp of oil and add mustards,urad dal ,chillies and curry leaves and wait till it splutters.
3.Then add chopped bread fruits and season with salt ,turmeric and chily powder add about a cup and a half of water and cook it with lid closed for about 5 mins or until it cookes well.
4..Keep stirring occasionlly.Add hing and and garnish with coconut and stir properly.Serve hot with rice or chapathi.
5.I even like to eat it alone just like that.Enjoy...

Friday, February 23, 2007

Dosa kai Curry [Huli Mensina Kudilu]

Here is a typical Dakshina kannada recipe which i would like to share with you all.Me and everyone in our family simply love this recipe.Believe it my friends this tastes so good that once you taste it feel like preparing it often .This is a simple recipe with very few ingredients.This tastes good with rice roti or even dosa idli or such other dishes.

Dosa kai- 1 medium size
coconut -1/2 cup
Tamarind - 1big rasberry size
Dry chillies-8 or as per taste
Turmeric- 1/2 tsp
Salt-1.5 tsp
Garlic- 5-6 cloves
curry leaves-5-6 leaves
Mustard-1 tsp
Oil-1 tsp
Jaggery-1 tsp[grated/powdered]

1.Chop up the dosa kai and add little water and cook with a pinch of salt ,chilly powder and turmeric powder.
2.Take coconut,tamarind,turmeric and dry roasted chillies and make a smooth paste adding enough water.
3.Then add the paste to cooked vegetable and season with salt ,add jaggery , bring to a proper boil.
4.Then in a small paan add oil and roast the garlic till it turns golden brown.
5.Now add mustard and a broken dry chillly and curry leaves and wait till it splutter and then add this to the curry with the garlic and bring to a boil.
6.Serve hot with rice and jackfruit papad at the side .This is really the great combination and the way how my mom used to serve .Hmmm yummy.The combination is mindblowiny .Really try it yourself.

Tuesday, February 20, 2007

Mixed veggie curry

I always try to prepare something new so was wondering what to prepare.Had most of the vegetables as singles in my frige so thought of preparing something using all the left over veggies.So i call it clean up recipe.This helped me in emptying the the veggies and the dish will be emptied by your family in no time as its tastes great.This is really a combination of all the tastes and nutrition all summed up together.

Carrot- 1cup
Red capsicum-1 large
zukkini- 1
Onion- 1 medium sized
spinach- 1/2 cup
Potato- 1 medium sized
cabbage- 1/2 cup
Curds-1.5 cup
Hing- 1-2 pinch
Chilly powder-1 tsp
Garam masala-1 tsp
Cumin-1 tsp
Coriander powder- 1/2 tsp
Pepper powder-1/2 tsp
Besan powder- 2 tsp
Ginger garlic paste- 1tsp
Oil -2 tsp
curry leaf- 2-3

1.Take a heavy bottomed pan add tsp of oil and cumin ,just when it splutters add onions and saute till it turns transparent add ginger garlic paste and fry for couple of minutes,then keep it aside.
2.Now take the thick curds and add turmeric,chilly powder ,besan garam masala ,coriander powder and mix all to combine into a uniform mixture.Cook until the raw smell goes off.
3.Saute all the veggies in 1 tsp oil for about 3-4 mins and add to the curd mixture,add enough salt and season with pepper and cover and cook for 8 mins.
4.Then open add enough water to thin the gravy a bit.Add fried onions and ginger garlic paste,curry leaf and bring to a boil.
5.Then serve hot with soft chapatti or basmathi rice .

Monday, February 19, 2007

Jackfruit Sambar

I love most of the veggies but there are some which i love the most.One among such veggie is raw tender jackfruit.It my hubbys favorite too.I prepare a lot of dishes out of it and sambar is the best among them.Hmm it tastes yumm... with rice hooo just so temting.I just cant tell you.

Jackfruit- 1 Small tin
Sprouted green gram-1 cup
Coconut- 3 tbsp
Coriander seeds-2.5 tsp
Methi seeds-1 tsp
urad dal-1.5 tsp
jeera- 1 tsp
Hing- 1 pinch
Chillies-8 large dry
Tamrind paste-1/2 tsp
Mustard seeds-1 tsp
Curry leaves -5-6
oil-2 tsp
Salt as per taste

1.Wash the tinned jack fruit properly and cook them with a pinch of salt and chilly powder for 5 mins and keep aside.
2.take a pan add 1 tsp of oil add cumin,coriander seeds,urad dal, methi,chillies and hing and fry till the urad dal turns slightly brown.then add the coconut to it and blend into a smooth paste adding enough water and tamarind
3.Add this mixture to the vessel with jackfruit ,add sprouted green gram and add enough salt and bring a couple of boil .
4.Take a small pan and add mustard seeds curry leaves and broken chilly to it and just when it starts spluttering add it to the curry.
5.Enjoy with basmathi rice ....

Friday, February 16, 2007

Baingan Bartha

I and my hubby both love Eggplant a lot.So i usually prepare this veggie atleast once a week in differnt ways.One amongst the best recipe is baingan bartha.I just love the fleshy eggplant with the richness of potatoes and the spicy chilly with varoius other spices blended together in this dish.This goes well with various dosa,chapathi,parata or even simple rice too.

Egg plant- 1 large
Potato- 2 medium sized
Tomato- 1 large
Chillies-3 large
cumin- 1tsp
Kitchen king masala-1 tsp
garam masala-1/2 tsp
Chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Ginger garlic paste-1 tsp
Onion- 1large
Oil- 2tsp
Coriander leaves for garnishing

1.Smear oil to the eggplant and make small slits all over the egg plant and then roast it in a grill over the burner or electric coil.
2.Cook the eggplant till they turn soft and look burnt all over by turning allover to get uniform cooking. remove the burnt skin and mash the pulp and keep aside.Roughly mash the poataoes after removing the skin and keep ready.
3.Cook 2 medium sized potato and keep aside.Chop up a big onion and keep aside.
4.Now take a heavy bottomed pan ,add oil and cumin seeds and wait till it just splutters,then add onions and saute till it turns slightly brown,then add ginger garlic paste and fry till the raw smell goes off.Then add tomato and saute for 3-4 mins
5.Add the eggplant pulp to the onions add enough water,and stir it.Then add all the seasoning one by one and constantly stir it.
6.add enough water to get it to required consistancy.
7.Then remove it from fire garnish with freshly chopped coriander leaves and serve hot with rice or roties.

Banana Dosa

I always have a problem thinking what to prepare for the breakfast.So yesterday thought of preparing something out of my fellow bloggers so was just going thro' the blogs and suddenly remembered Seema's Banana dosa which i always wanted to prepare.Well i had good ripe banan's also so thought will give a try.Thanks a lot my dear sis {Seema} for sharing this wonderful recipe.I have changed the proportions and added some extra ingredients but these dosas is mind blowing.'N' loved it so much he asked for the dosa even in the afternoon....

Rice- 2 cups
beaten rice-1/2 cup[for softness]
methi seeds-1 tsp
bananas-3 ripe
salt- 2 tsp

1.Soak the rice and methi seeds in warm water for atleast 2-3 hrs.
2.Mash well ripen banan's and put it in the blender and add soaked rice and methi seeds,blend into a fine paste adding enough water.
3.Remove it into a vessel add salt and keep it in a warm place so that the batter can undergo fermentation and rise up to give a fluffy dosa.Keep it over night.
4.Stir properly and add salt as per taste,then pour into a well heated pan to for a good round dosa.
5.Apply ghee and revert and apply ghee on the opposite side.Serve hot with spicy chutney at the side.I have served with simple curry leaqf chilly chutney.Enjoy...

Wednesday, February 14, 2007

Banana cake

I would like to wish all my fellow blog mets a very special and happy valentine day thro' my recipe of cake which fits in perfectly on this eve of valentine day.This is a simple ,less fat,yummy cake recipe just like my previous chocolate cake recipe.

Banana - 3 fully ripe
All purposef lour-1 3/4 cup
Sugar-3/4 cup
butter-1/3 cup
salt -1/2 tsp
milk-3/4 cup
baking soda-1 tsp
baking powder-1 tsp

1.Seave all the dry ingredients and keep aside.Preheat the oven to 350 deg F.
2.Grease the cake mould and dust with a little flour and keep aside.
3.Mash all the ripen banana's and keep aside.
4.Take the melted butter and sugar and mix them properly in the food processor untill all the sugar has incorporated properly.If you do not have a food processor just wisk it thoroughly with a beater.
5.Then add banana's to the butter mixture and blend it .Then add all the ry ingredients little by little with the milk and for a nice not over work it.
6.Then remove it into the greased mould and bake for about 45 mins or until done.

You can also do a bit of froasting if its a special occation like this day .

Whip Cream- 1 cup[fresh cream will also be cood or icing cream also]
Almonds-6 sliced
Chocolate syrup-3 spoons
chunks and strips of pine apple

-Slice up the cale into 3 thin layers.
-Easy whay to do it place the cake in a plate and then insert the knife to almost centre from the side planning the thickness appropriately.Then slowly keep rotating the plate not the cake this helps to form a proper uniform layer and then layer each slices with a coat of cool whip then chunks of pineapple and nuts.
-Then keep another layer and repat the same.
-Any tinned or fresh fruits can be used.I just love pine apple and this makes a wonderful combination.
-Then cover up entire cake with cream and chunks off dryfruit and chocolate syrup..This is ready.I dought if anyone can resist eating cake.Enjoy.

Monday, February 12, 2007

Methi parata

This is my favorite parata.I just love methi in any form.It is easy to prepare and quite filling too.The mear appearance is itself so good.The methi gives out a different type of fragrance hmmm..i just love emme

Wheat flour -2 cups
Methi leaves- 1 small bunch
cumin -1 tsp
chilly powder- 1 tsp
turmeric powder- 1/2 tsp
Salt -1.5 tsp
Oil - 1 tsp

1.Clean the leaves and chop up the methi leaves very finely and add chilly powder,turmeric ,salt and cook in microwave for 2 mins.
2.Then add this to a large bowl with tsp of oil and salt and then add the wheat flour and hot water and mix up all together forming a soft dough .Then keep it aside for 30 mins.
3.Then roll out small balls out of it ,roll out into thin chapathi's.
4.Bake in a hot thava applying little oil or ghee on both sides till they get roasted well.
5.Serve hot with spicy pickles and thick yogurt at the side and enjoy.

Friday, February 9, 2007

Rich finger food

I had bought these sour bread what we get in the general stores this week and thought of preparing something different out of it.Had nothing much in my fridge too to prepare something gread.Then saw the greengram spouted up in the counter top.That time a different idea flashed to me.But was scared to try one.Then thought i'll give a try so i tried it out.and believe me i feel i need to confess it tasted so good feel like having it daily .Its so tasty,less fat recipe which tastes so good and its so filling it can be eaten as main course itself.

tomatoes -2 large
Onion -1 cup[finely chopped]
Potatoes - 2 medium sized[boiled]
greengram - 1 cup [already spouted]
garlic - 1 large clove
green chilly - 1 large
mayonnaise - 2 tsp
chilly flakes-1 tsp
salt and pepper for seasoning
Cheese - 2 tsp

1.Take greengram sprouts ,garlic , chilly ,salt and blend into rough paste.
2.Take mayonnaise and smear it to the loaf of sour bread.Then smear the sprout paste over it forming another thick layer.You can use butter instead of mayonnaise.
3.Then sclice up the tomatoes and potatoes very thinly and place it in a line fashion ,spinkle the onions over this then smear it with a rough layer of spout again and sprinkle a bit of cheese,season with salt and pepper
4.Bake it in preheated oven of about 350 deg for 8-10 mins.
5.Remove and serve hot with soup or just like that.
6.The dish just melts and has a crispy crunch because of baking and the roasted vegetables simply tastes superb.Enjoy

Tuesday, February 6, 2007

Pink Slush

I always enjoy icecream and cold frozen eatups when the weather is very coldor raining heavily.We always used to enjoy a cup full of ideal icecream in Mangalore.My godness it used to taste so good that i felt as if i was floating somewhere in heaven.i have tried out a new dish similar to the lemon slush what we had in hot summers when the temperature booms up...Hey this will be my contribution to pooja's valentine event i suppose....

4 cups- cranberry juice
4-5 tsp- lemon juice
1/2 cup- sugar
2 tsp - honey
1 cup- sparkling water[or water]

1.Take cranberry juice in a vessel and add lemon juice to it.mix properly
2.Then add sugar and dissolve it.Then add honey and mix it.
3.Add sparkling water or simple water and freeze it for 1-2 hrs.
4.Then take a fork and scrap up entire frozen drink and again place it in the freezer,
5.Now after 1hr again remove and scrape it and remove it to a cup and enjoy it before it melts .Hmm it cannot get much better believe me friends.You will enjoy each bite as i did....

Monday, February 5, 2007

Potato Saung

I am a real lover of konkani style cooking.Almost all of their dishes are my favorites especially those like patrade,spicy idle etc.One among them is potato saung.As i have already said my hubby enjoys anything prepared out of potato, well this one is my favorite too.This is a yummy dish with rich taste of potato going on with the blend of spicy dry chillies and tangyness of tamarind.Simple and a easy dish as most of my dishes here.

Potaoes -3 large [cooked]
Onion -1 large
Tamarind pulp-1.5 tsp
Dry chillies -8-9
turmeric powder-1/2 tsp
cumin -1 tsp
oil - 2 tsp
water -3 cups
salt -as per taste
hing powder -1/2 tsp
fresh coriander- 1 tsp

1.Soak the dry chillies in warm water and keep aside for 30 mins atleast.[This gives a wonderful color as well as makes the dish more pulpy and add up to the flavour].
2.Now break down the cooked potatoes into tiny chunks and keep aside.
3.Puree the soaked chillies,tamarind and a little water into a smooth paste .
4.Take a pan add 2 tap of oil add 1 tsp of cumin and just when it starts splutters add onion and fry till they turn transparent.Then add potatoes and add the paste of tamarind and chilly to it and add enough water and season with salt and pepper and bring to a boil and simmer and cook for 10 mins.
5.Garnish with freshly chopped coriander leaves and serve hot with parata's ,simple rotis or even with rice served withn curds at the side.

Friday, February 2, 2007

Peas Soup

Well as all of you know that im an absolute soup lover i have come up with another soup today.Its rich creamy ,simple and tasty.The mild color of this soup gives a soothening effect to my eyes,the creamy taste gives a pleasure to my tastebuds and all together it satisfys my stomach.This is a healthy recipe of soup which my husband liked a lot and also my contribution to pooja's theme of green pean for this week .

Green peas- 2 cup cooked
Milk -1 cup
Water -1 cup
Onion - 3 tsp
Oil -1 tsp
Ginger - 1 tsp
garlic -2 cloves
Pepper -1 tsp
salt - 1tap
Potato - 1 small[cooked]
greenchilly - 1 fresh

1.Take 1/2 tsp of oil and fry off finely chopped ginger and garlic with 1 tsp of onion for 4 mins.
2.Take potato,water,peas,chilly and fried ginger, garlic in a blender and blend all together to form a puree out of it.
3.Take a pan add the puree and boil till all the raw smell goes off.
4.Add milk to it,season with salt and pepper , bring to a boil ,then simmer and cook for 4 mins.
5.Take 1/2 spoon of oil and fry the onions till they turn golden brown and keep aside.
6.Just when you are ready to serve top it with the crispy golden onions and enjoy hot.

Thursday, February 1, 2007

Aloo parata

My Husband is a great fan of potato.He likes anything prepared out of potato.He even eats boiled potato as it is with a pinch of salt, well think now you have got a picture how much he likes potatoes.I keep preparing differnt types of recipes out of paotoes.Aloo parata is one of his favorite .He enjoys each bit of the parata and i love to see him eat his meal in that way.The relish, the contentment what i see in his face makes me feel top of the world.So i wanna share this recipe with you friends freshening up that moment again,the happy face of my hubby just by looking at those hot spicy parata's.Hmm...

Poataoes -2 large cooked
Onion - 1 cup
ginger - 2 tsp
garlic - 2 large pearls
grren chilly -1
coriander leaves -3 tsp
corainder powder-1/2 tsp
cumin -1 tsp
garam masala -1/2 tap
chilly powder -1/2 tsp
salt -1 tsp
Wheat flour - 2 cups
ghee - 1 tsp

1.Take 1 tsp salt and a pinch of sugar ,1 tsp of ghee in a vessel add flour and mix using hot water and prepare a dough ,keep aside covered with a damp cloth.
2.For the stuffing mash the cooked potatoes properly.Add finely chopped onions,garlic,fine ginger grates,green chilliy,coriander leaf and powder,cumin,garam masala,chilly powder to it and mix properly to form a nice paste like and keep aside.
3.Make small balls out of the chapathi dough and roll out small puri size roti's out of it and stuff a big spoon ful of the stuffing , seal the edges and roll over the flour and flatten .Then roll out thin paratas.
4.Then bake it in the tava till both the side turn brown and crisp.
5.Smear both the sides with ghee and bake properly.
6.Serve hot with sabji at the side and some onions and curds or even pickle.Enjoy.