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

Ingredients:-
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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


Method:
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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.

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 .

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


Method:-
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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.

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,chewy...hot..hmmm simply superb.

Ingredients:
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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


Method:
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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...

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.

Ingredients:
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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]

Method:-
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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.

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.

Ingredients:
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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


Method:-
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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 .

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.

Ingredients:
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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


Method:
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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 ....

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.

Ingredients:
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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




Method:-
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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.