Tuesday, April 7, 2009

Back to work

After a very loong break I am back to work from Monday. So will see you guys around on Saturdays and sundays.. Till then have a great week :)

Friday, April 3, 2009

Mavinakayi Menthekayi - Mango pickle

"Uppina kayi mavinakayeeee" shouts the gaadivala on the road, and immediately you will hear 54 - 5 shouts from the nearby house, "mavina kayi irappa". And you will see the ladies converging on the gadivala and start commenting and bargaining for the mavinakayi.. My MIL belives you get very good mangoes for making pickle in Bangalore. So almost every weekend, early morning my FIL and MIL make their weekly trip to market from our house, travelling almost 20 kms in search of those perfect mangoes out of which you will make "the perfect pickle". We brought some raw mangoes from the nearby hopcoms and I told my MIL
Shree: Amma, letz make some menthekayi I have got some mangoes
Mil : hmmmmmm (shaking her head) how can you make menthekayi with these, you need Omlet mavinakayi..
Shree: (Scratching head) Omlet, why and what is omlet?

and I got a crash course on what is omlet mavinakayi. These are big raw mangoes. They are almost the size of your hand and full and round in shape.

So last week they went in search of omlet, my MIL & FIL came back from the market with a big smile on their faces, they got the 2 things that they were searching for "omlet mavinakayi" and "a crawling baby doll" for the apple of our eyes :)

Here is how you make menthekayi:

Omlet mango - 1
red chilli - 1.5 cup
menthe / methi - 1 tsp
Oil - 3 tbsp

Cut the mangoes into 1" pieces
Dry roast the red chilies and methi. Grind to make fine powder.
Heat oil, deep fry the cut mangoes frying 10 pieces at a time.
In a deep bowl spread a layer of salt, on top of it spread a layer of ground powder and then put in the ten pieces of fried mangoes
Repeat the above step till all mangoes get over.
Pour the remaining oil on top.
Allow it to rest for 4 - 5 hours
Mix once and use.

Note: The salt and the powder should be in 1:1 proportion.

Ramnavami Spread

The festival of Ram Navami is the celebration of birthday of the Hindu God, Shri Ram. Shri Ram was the seventh incarnation (Avatar) of Lord Vishnu and born in Ayodha, an ancient Indian city. Rama Navami is celebrated on the ninth day of Hindu month of Chaitra (April). Ram Navami marks the end of nine day long festival called Chaitra Navratri or Vasanta Navratri.

In my home beladahannina panaka, cucumber kosambri and neer majjige are prepared and offered to Rama. My granny used to say, this day officially represents the start of summer and as a cooler belada hannina panaka and neer majjige were made in gallons and given to every one.

As it was a holiday for my DH today my MIL said let us prepare a semi-fledged traditional meal today. And so here is our lunch

This is what a mini 4 course meal would contain -

Top row from the left - salt, pickle, carrot kosambri, cucumber kosambri, beans palya, biscuit. Next to the beans palya is mosaru bajji (raita)and below that is tovve (dal), mavina kayi chitranna (raw mango chitranna), rasam, bendekayi sambar (lady's finger sambar), mavina rasayana (Mango rasayana), belada panaka and neer majjige and sebina jilebi.

Pickle - Mavina Menthekayi The recipe is here

Carrot kosambri
- Soak about 1 tsp of green gram dal in water for 10 mins. In a bowl mix in 2 tbsp of grated carrot, 1 tbsp of grated raw mango, 1 tbsp scrapped coconut, 1 tsp thinly sliced green chillis, soaked dal, 2 tsp chopped coriander leaves and salt. Add the oggarane made of mustard, bengal gram, red chilli and curry leaves.
Mix well

cucumber kosambri

Soak about 1 tsp of bengal gram in water for 10 mins.
In a bowl mix in 2 tbsp of finely chopped cucumber, 1 tbsp of grated raw mango, 1 tbsp scrapped coconut, 1 tsp thinly sliced green chillis, soaked dal, 2 tsp chopped coriander leaves and salt.
Add the oggarane made of mustard, bengal gram, red chilli, hing and curry leaves.
Mix well

Beans palya
Cut the beans into 1/2 cm pieces and cook them in a cooker.
Prepare oggarane / tadka made of mustard, bengal gram, red chilli, hing and curry leaves.
Add the cooked beans, salt, 1 tsp jaggery, slit green chillis and fry for 5 mins on low flame.
add scrapped coconut and coriander leaves.

Uddina biscutu -
These are nothing but urad dal medu vadas.
Soak 1 cup of urad dal in water for 4 hrs. Grind into fine paste.
Add chopped green chillis, ginger and coriander leaves. Heat oil in a kadai.
Wet your hand in water and lift one small lemon sized batter in your hand and drop it into the oil.
Fry till properly cooked and color becomes golden brown.
Serve hot

Mosaru bajji - Raita - finely chop cucumber, tomatos, green chillis and coriander leaves. Just before serving add salt and a pinch of pepper. Mix with curds.

Tovve - dal - Cook the toor dal. Mash it with the help of a spatula. Add salt, chopped coriander, ginger and green chillis. Add a little water if required. Mix well.

Mavinakayi chitranna - Raw mango rice
You need
Cooked rice - 2 cups
Mango grated - 1 cup
coconut scraped - 1/4 cup
green chillis - 2
coriander leaves for garnish

Pepare oggarane made of mustard, bengal gram, red chilli, hing and curry leaves.
Add the grated raw mango, salt and green chilli.
Mix well.
Just before serving mix well with cooked rice.
Garnish with scraped coconut and coriander leaves.

Saaru - Rasam
Tomato - 2 med chopped
Toor dal - 1 tbsp cooked and mashed
Rasam powder - 1 tbsp
Green chillis - 3
Tamarind pulp - 1/2 tbsp
Jaggery - 1/2 tbsp
Coriander leaves

Heat about 2 cups of water in a vessel.
When it starts boiling add tamarind pulp, green chillis, salt and jaggery.
Add tomatos and let it boil for 1 min
Add the rasam powder and boil for 1 min
Add mashed dal and let it boil for 5 mins.
Reduce flame and allow it to cook for another 5 mins.
Just before serving, add hing oggarane and garnish with coriander leaves.

Bende Koddelu / Sambar
I have posted the brinjal sambar recipe here
Instead of brinjal we add bhindi. Cut bhindi into 1" pieces. Take 1 tsp oil in a kadai and fry the bhindi on medium flame for 4 - 5 mins. Use this instead of brinjal.

Mavina Rasayana -
Mix 2 cups of mango pulp with 1.4 cups of coconut milk.
Add 3/4 cup of jaggery.
Mix well.

Beelada panaka -

Take 3 cups of water, add 1 tbsp jaggery.
Dissolve the jaggery in the water.
Mix in teh pulp of 1 beelada hannu.
Squeeze in 1 lemon juice.
Add a bit of pepper and 1 tsp ginger juice.

Neer majjige -

Take 2 cups of buttermilk.
Add in 3 tsp chopped coriander leaves, 1/2" ginger, 1 pinch pepper powder, 1 green chilli, 1 pinch hing and salt.
Mix well in a blender.

Sebina Jalebi -
This recipe is strongly inspired by Tarla Dalal's work.

Apple - 1 cored
Maida - 1.5 cups
Dry yeast - 1 tsp
Ghee - 1 tbsp
Cardamom powder - 1 pinch

Dissolve the sugar in 1 cup of water and boil for 8 minutes. The syrup should be of 1 thread consistency. The sort that we prepare for Jamun
Add 1 pinch cardamom powder

Add the yeast and 2 pinches of sugar to ½ cup of lukewarm water. Mix well.
Sprinkle 2 pinches of flour on top. Cover and keep for 3 to 4 minutes. If the cup is full of froth, the yeast is ready to use.
Mix the flour, yeast liquid, sugar, melted ghee and some warm water and whisk until the mixture has the consistency of thick batter.
Cover and keep for 30 minutes. Mix well again.
Dip apple rings in this batter and deep-fry in oil on both sides until crisp. Drain on absorbent paper and keep aside.
Heat the syrup till warm, remove from the flame and drop apple rings into it.
Soak for about 5 mins and drain.
Serve hot.

And Here is the spread.

Pundi gatti

Pundi Gatti, one of the quick and easy breakfast dishes cooked at my home. This with hot and spice kadale curry is an unbeatable combination..

For Pundi gatti you need:

Rice tari - 1 cup
Coconut scrapped - 1/2 cup
Bengal gram - 1 tbsp
Coriander leaves
Green chillis chopped

Soak the Bengal gram in hot water for 15 mins.
Heat 2 cups of water in a kadai, add 1 tsp ghee and salt bring it to a boil.
Add the rice tari. Keep turning with the spatula till the water evaporates
Mix in all the other ingredients
Wet your hands with water and shape into oblong pieces.
Cook in steam for 20 mins.
Serve with sauce / chutney / kadala curry.

I am sending this to CFK: Rice hosted Trupti of Recipe centre for all and originated at Sharmi's Neivedyam.

Wednesday, April 1, 2009

BiBimBap and Oi Sobaki

I was thinking what to do for the AWED - Korean event and while googling came across Bibimbap. I am very partial to the rice dishes cooked as part of Chinese and Thai cooking. There are a lot of Bibimbap recipes floating around on the net and after hrs of googling decided to make my own (actually a hotchpotch of the recipes that I saw :) )

Bibimbap is a popular Korean dish. The word literally means "mixed rice" or "mixed meal. "Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste).

So here we go...

Main Ingredients:
Rice - 1 cup
Carrot Juliennes - 2 tbsp
Radish Julienne - 2 tbsp
Cucumber Julienne - 2 tbsp
Mushroom Julienne - 3 tbsp
Onion Julienne - 1 tbsp
Green Onion - 2 tbsp sliced
Potatoes Juliennes - 2 tbsp

Bibimbap Sauce Ingredients:
Red Pepper Paste - 3tbsp
Soy Sauce - 1 tsp
Vinegar - 1 tsp
Sugar - 1 tsp
Sesame Seeds - 1 tsp
Sesame Oil - 1 tsp
Minced Garlic - 1 tsp

Red Pepper Paste ingredients:
Chilli Powder - 1 tbsp
Soy Sauce - 1 tsp
Rice Flour - 2 tsp

Prepare the Red pepper paste - Mix all the ingredients with a little water if necessary.

Prepare the Bibimbap sauce.

Now for the veggie toppings:
Mushrooms: Marinate the mushroom slices by combining 1 tsp soy sauce, 1 tsp sugar, 2 tsp finely chopped green onions, 1 tsp minced garlic, 2 tsp sesame oil, 2 tsp pan roasted sesame seeds, and some ground pepper to taste. Just before serving, fry very briefly in a wok.

Carrots: Soak the julienned strips in salt water for about 5 mins, drain and lightly squeeze out the excess liquid. Fry this in a wok with little salt and sesame oil.

Radish and Onion Greens: Soak the julienned strips of radish in salt water for about 5 mins drain and lightly squeeze out the excess liquid. Fry this in a wok along with the onion greens with little salt and sesame oil.

Potatoes: Soak the julienned strips in salt water for about 5 mins, drain and lightly squeeze out the excess liquid. Add 1 tsp of red pepper paste and sesame oil and fry in the wok.

Cucumbers: Soak the julienned strips in salt water for about 5 mins, drain and lightly squeeze out the excess liquid. Mix with a little salt and red pepper paste.

In a large bowl, place 1 cup of cooked rice, all of the vegetables and top with the Sauce.

Mix all of the ingredients and eat :)

Oi Sobaki - Cucumber Pickle

This recipe I got from one of the cookbooks I downloaded from esnips.

You need
Cucumber - 4
Hot pepper powder - 1/2 cup
Green onion - 1 stalk
Garlic - 4 cloves
Ginger - 1 piece

Wash the cucumbers scrubbing with salt. Cut them into 4 inches long. Make a crosswise cut about 3.5 inches deep in each piece.
Dissolve 4 tablespoonfuls of salt in 4 cups of water. Soak the cucumbers for about 30 minutes in the salted water. Squeeze them with gauze or paper towel to drain water thoroughly.
Crush garlic. Chop green onion and ginger
Put the hot pepper powder, green onion, garlic, ginger and salt in a large bowl. Mix them well
Stuff each cucumber piece with the mixture. Place them neatly in a jar. Put the remaining stuffing on them.
Keep in a cool place for one day, and then serve.

Verdict: I fell in love with Bibimbap :) Next time around need to reduce the garlic a bit thou but this is one recipe, which is going to be cooked in my kitchen atleast couple of times a month.

Oi Sobaki - I took it out after 1 day but I think I should have allowed it to stay for 1 more day. but was a good experiment!!!

This is my entry for the AWED - Korean hosted by PJ. The AWED is the brain child of DK.

Oi Sobaki is my entry for the AFAM - Cucumber event hosted by Neha . The AFAM event was started by Maheshwari of Beyond the Usual

Tuesday, March 31, 2009

Congress Kaldlekayi / Spicy Peanuts

My family loves the "Raja Masala" which we make out of Congress kadalekayi. I usually buy "congress" from the shops. I came across this simple and cool recipe of Congress Kadalekayi in Lakshmi's TOM.

My modifications to the recipe:
Added cumin powder and chat masala to and removed rice flour from the spice mix.

The Congress got over before I could use it to make Raja Masala :)

This is my entry for MBP-March Snacks & Savouries hosted by Ashwini. MBP is is a Brain child of coffee of spice cafe

Chimichangas and Mango salsa

Chimichanga is a fried burito which originated in Northern Mexico. Loaded with great fillings, cheese, and served with sour cream and salsa, it is usually served pan, or deep fried.

As I am sending this to the IAVW - Mexican event hosted by Vaishali I am not using cheese and sour cream.

You need,

flour tortilla - 2
Mexican rice - 1 cup
Corn - 1/2 cup
Capsicum - thinly sliced - 2 tbsp
Onion - thinly sliced - 2 tbsp
Mushroom - chopped - 2 tbsp
Oregano - 2 tsp
tabasco sause - 2 tsp
Pepper - 1 tsp
Jalapenos - 2 tbsp cut in roundels
Olives - sliced 2 tbsp

For the flour tortillas you need:

Maida - 1 cup
Oil - 1 tbsp at room temp
baking powder - 1 tsp
Salt to taste

Mix in the salt and oil in the flour.
Add the baking powder
Add little hot water and make a fine dough
Knead for 3 - 4 mins till you get a soft smooth ball of dough.
Keep covered for 30 mins.

Now take covered dough and make lemon sized balls.
Roll each ball of dough out, into a round shape, approx. 1/8 inch thick
heat the tava and cook on each side for about 1 min.
cook on both edges till it is properly cooked!
Remove from the tava and place them in a plate covered with a towel.
Close the edges of the towel over the tortillas to keep them warm.
Repeat the procedure for all balls.

For the mexican rice - I have already posted the recipe here.

Heat oil in the pan.
Add the onion, capsicum, mushroom and corn. Fry for 2 - 3 mins or till mushroom changes color.
Add the oregano, pepper, tabsco sause, jalepenos, salt and olives.
Add the rice and mix well.
Place a tortilla on the board and place this filling in the centre.

Fold as per the fig. i.e fold part 1 over the filling, then 2 over the filling, then 3. Ensure that the filling is not getting folded. Finally fold 4 over.
Heat 1 tea spoon oil on a tava
Keep the Chimichanga on it with the flap part touching the tava
cook for 2 mins
Flip and cook the other side.
Serve hot with salsa.

For the Mango Salsa, mix 2 tbsp onion finely chopped, 3 tbsp mango finely chopped, 1 tbsp cilantro finely chopped, salt and 1 tsp pepper finely chopped.

Mexican Rice

Mexican rice is a traditional Mexican food dish that is very easy to prepare. This rice is mild and does not require too many spices.The reason is, Mexican rice when served as side dish should compliment the other food on the plate.. Every one has their own recipe of "the" Mexican rice and this is mine :) Try it out and let me know whether you like it.

You need:
Rice - 1 cup
Garlic - 5 cloves
Onion - chopped 1/2 cup
Capsicum - chopped 1/4 cup
Tomatos - 2 med
Oregano - 1 tsp
Parsley - 1 tsp

Heat 1 tsp oil in a pan
fry 1 garlic chopped and 1/4 cup onionand capsicum till onion becomes pink
remove to a plate
Puree the tomatos, salt, remaining onion and garlic and water.
Ensure you have 2 cups of tomato mixture in the blender.
Add 2 tsp oil and fry the rice till it beomes lightly brown,
Add the fried onion, capsicum and garlic
Add the pureed mixture
Bring it to boil.
Bring to a boil, cover, simmer over low heat for 20 minutes or till liquid is absorbed.
Let set for a few minutes before serving.

I am sending this to IAVW - Mexican event hosted by Vaishali .

Monday, March 30, 2009

Chocolate stuffed Rolls / Puris

A little trivia:
Although you'd never know it from the taste, chocolate comes from the Aztec word xocolatl, meaning "bitter water." Montezuma, the king of the Aztecs, supposedly drank 50 golden goblets of it every day, as he believed it was an aphrodisiac. A tropical cocoa bean called Theobroma (meaning "food of the gods") cacao is the source of this delicious confection.

This is my entry to Poornima's FLOC event.

I was thinking what to do for this event and came across Sanjeev Kapoor's "CHOCOLATE SPRING ROLLS" recipe. Did some modifications to it and here are my Chocolate rolls.

You need:

Dark chocolate, grated 1 cup
Almonds 10-12 - lightly roasted and chopped
Cream - 1 tbsp
Vanilla ice cream 4 scoops

Maida - 1 cup
Butter - 1 tbsp at room temp
Cornflour 1 tbsp
Oil to deep fry

Take Maida in a bowl. Add salt and butter and sufficient chilled water and knead into a medium soft dough.
Divide into small balls.
Combine cornflour with two tablespoons of water to make a thick paste.
Mix the chopped almonds, grated chocolate and cream into a non-watery mixture.

To prepare the rolls, roll out the balls into a rectangle with rolling pins (or roll it into a cicle and cut the sides ti get a rectangle).
Place a spoonful of the chocolate mixture on one corner of the rectangle and roll it up to enclose the filling completely.
Seal the edges using cornflour paste.

To prepare the puris, roll out the ball into a circle
Spread the mixture evenly on the circle leaving an 1/2 inch border. Place another circle on top of this.
Seal the edges using cornflour paste.

Similarly prepare the remaining balls.
Heat sufficient oil in a kadai and deep-fry the puris and rolls till golden brown and crisp.
Remove and drain onto an absorbent paper and keep aside.
Serve with vanilla icecream

Sunday, March 29, 2009

Whole Wheat Naans and Matar Methi

the first ever Naan I had was from "Udupi Garden" restaurant in BTM layout. In those days they had a different cook the Plain naan and Palak Paneer used to be heavenly.. We used to stay in BTM and used to visit the restaurant at least twice a week, and the waiter there used to include masala papad, 1 palin naan and palak paneer into our order by default...

I have always wanted to try out how to make Naan at home and never tried coz didn't want to spoil the image of perfect naan (or a very good cook in my HD's eyes :p)After going through DK's coriander naan recipe decided to give it a try. I wanted to try it out with whole wheat flour (if it did not come out.. thought I will give it some exotic name and pass it off as paratha) and here is what I did:

Whole wheat flour - 4 cups
Plain curds - 1 cup
Water - 1/2 cup
dried yeast - 1 tsp
Chopped coriander leaves - 1/2 cup
Oil - 1 tbsp

In a bowl mix yeast with warm water. Cover and allow it to stand for 15 mins
Add in the curds and 1 cup flour. Mix well.
Cover and allow this to stand for 20 mins.
Add the salt, oil and the remaining flour. Knead it well on a lightly floured surface until smooth and place it back in the bowl. Cover it and let it double - approx 1 hour.
Then punch it down, turn it down on a lightly floured surface and slowly add in the chopped cilantro into the dough.
Divide the dough into small balls and then using a rolling pin, roll it out into oblong shapes about 1/4 inch thick
On a skillet, place the naan, brush it with little oil
Once its done on one side, turn it the other side.
Serve it hot.

I served this with Methi Matar, the taste was not like the naan you get outside but it was fluffy and good. My in-laws who are not very partial to NI food, asked for second helpings :)

Wheat Naan with Matar Methi

Matar Methi

Fenugreek Leaves - 2 cups chopped
Green Peas - 3/4 cup, cooked
Onion - 1/2 cup chopped
Tomatos - 2
Milk - 1/2 cup
Jeera - 1 tsp

To be ground into a paste
Onion - 1 med
Green chilli - 4
Ginger - 1" piece
Cashew - 1 tbsp
Khus Khus - 3 tsp soaked in water for 30 mins

Wash methi leaves and add 1/2 teaspoon of salt and leave aside for 10 - 15 minutes. Then, squeze out the water
Drop the tomatos into boiling water and allow to rest for 10 mins. Grind the tomatos into a fine puree
Add 1 tsp oil into the kadai and add jeera.
When the splutter add the methi leaves and fry on high for 2 - 3 mins
Remove and keep aside
Add 2 tsp oil to the kadai and fry the onions till they become pink
Add tomatos and fry for 1 min on med flame
Add the paste and fry for 8 - 10 mins or till oil comes out
Add Peas, methi leaves, milk and salt in this same order.
If required add 1/2 cup water.
Allow to cook on low flame for 5 more mins.
Remove from flame and serve hot

This is my entry for JFI-Wheat at Roma's. The JFI event is the brain child of Indira @ Mahanandi

Note: After kneading the flour I kept it on a hot water bowl so that the yeast will do its work properly.

Special Poha

This special Poha / Avalakki is one of my all time favourite snacks. My brother's avalakki oggarane are the best in the world :) Regardless of how many times I have tried making the avalakki oggarane following the exact recipe that my bro follows, I have never been able to reproduce the taste. So I decided to make my own "recipe".. so after numerous tries this is "the recipe" for avalakki fry.

Beaten rice - 1 cup (i have used the thicker / hard variety)
Groundnuts - 1 tbsps
Almonds - 1 tbsps
Cashews - 1 tbsps
Raisins - 1 tbsps
Pista - 1 tbsps
Garlic - 8 cloves
Butter - 1 tbsps
Cumin powder - 1 tsp
Chilli powder - 2 tsp
Worcestershire sauce - 1 tbsp

Take the poha in a MW bowl and MW on high for 3 mins
remove it into a plate
Put the ground nuts in the MW bowl and MW on high for 4 mins
remove it into a plate
Put the almonds, cashew and pista in a chopper and give 3 short pulses.
Add the butter to the pan and melt it in MW.
Add the cumin seeds, salt and Worcester sauce to it.
Mix well.
Add the roasted poha, ground nuts, chopped nuts and raisins.
MW on high for about 4 mins. Turn once in 2 mins.
Store in air tight container at room temp.

Note: Do not get scared by looking at the color.. thatz just the sauce :)

This is my entry to Sunday Snacks - Grab and Go Event hosted by Pallavi and to MEC-Savoury snacks event hosted by Priya. The MEC event was forst started by Srivalli.

Thursday, March 26, 2009

Yugaadi Habbada subhasayagalu

Happy yugadi, beevu bella tindu hosa varshavannu swagatisoona

Tortilla Rolls with Salsa

I am a big fan of Mexican food.. I love Italian food.. now I like Korean cooking too. In short I love food!!!! It is fun to do some fusion cooking in the kitchen. So here are my whole wheat tortilla rolls with italian / indian masala in the stuffing and my style salsa..

For the tortillas
Whole Wheat flour - 1 cup
butter - 1 tbsp at room temp
baking powder - 1 tsp
Salt to taste

For the filling
Mushroom - 1/2 cup sliced
baby corn - 4
corn - 1/2 cup
Onion - 1 tbsp finely chopped
capsicum - 1/2 cup finely sliced
Garam masala - 1 tsp
Red chilli powder - 4 tsp
Pepper powder - 1 tsp
Oil - 2 tsp
Cheese - 1 slice
Mayonaise - 1 tbsp

Mix in the salt and butter in the flour.
Add the baking powder
Add little hot water and make a fine dough
Knead for 3 - 4 mins till you get a soft smooth ball of dough.
Keep covered for 30 mins.

Chop babycorn and corn in a chopper.
Heat 1 tsp oil. Add the onions and saute till onion becomes pink
Add the chopped babycorn and corn.
Saute for 2-3 mins on high flame.
Add garam masala, salt and red chili powder.
Saute some more on low flame - 2 more mins.
Remove from flame

Heat 1 tsp oil. Add the mushrooms. Saute till they soften.
Add salt and pepper powder
fry for 2 more mins on low flame
Remove from flame

Heat the pan, add capsicum. saute till then soften
Add salt and little pepper.
fry for 2 more mins on low flame
Remove from flame

Now take covered dough and make lemon sized balls.
Roll each ball of dough out, into a round shape, approx. 1/8 inch thick
heat the tava and cook on each side for about 1 min.
cook on both edges till it is properly cooked!
Remove from the tava and place them in a plate covered with a towel.
Close the edges of the towel over the tortillas to keep them warm.
Repeat the procedure for all balls.

Take a tortilla, spread little mayo on it.
Spread the corn and baby corn mixture lightly on the mayo
sprinkle fried capsicum and mushroom.
Add a think layer of home made salsa.
Roll tightly into a tube.
Keep this in the baking tray, so that the rolls lie on their open edges.
keep a slice of cheese on top of the roll.
Sprinkle some itatlian seasoning on top.
Grill for about 5 mins.
Take out from the oven and cut into 1 inch pieces and serve with the remaining salsa.

Home made Salsa - my style :)

You would need:
Onion - 1 medium cut into 4 pieces
tomato - 2 deseeded cut into 1 inch pieces
jalepenos - I used pickled ones - 10 slices
black olives - 5 sliced
coriander leaves - chopped 1 tbsp

Put all these in the chopper and chop.
Keep repeating the short pulses, till you get the salsa at your required consistency.

Leftover stuffing of the rolls is used to make sandwich :)

I am sending this over to JFI-Wheat at Roma's. The JFI event is the brain child of Indira @ Mahanandi


My MIL got some Kesu (colacasia or collard greens) from her sister's house the other day. Me and my FIL like patrode a lot and the moment I saw the kesu leaves I told my MIL letz make patrode.. usually kesu chutney is made in the house. There were only 4 leaves and we got only 1 nene but it was worth it. .Next step get some colacasia bulbs and plant them in our pots :)

Colacasia / Collard Greens Leaves - 5
Rice - 2 cups
Fresh Coconut - 1 cup scraped
Coriander Seeds - 2 tbsp
Jeera / Cumin Seeds - 2 tsp
Tamarind - 1 lemon sized
Jaggery - 1.5 tbsp
Red Chillies - 15 - 20 (Adjust according to taste)
Salt to taste

Soak rice in water for atleast 3-4 hours.
Rinse and remove all the water.
Grind coconut, coriander seeds, jeera, jaggery, tamarind pulp, red chillies to smooth paste and keep aside.
Next grind rice with very little water to coarse paste. The consistency and texture of the batter should be as that of idli batter.
Mix in both the paste and keep it aside.

Next, wash the colacasia and pat them dry with kitchen towel.
Remove the thick veins of the green with small sharp knife or peeler.
Now pick the largest leaf and place it upside down, meaning the side where you have removed the veins is facing you. Apply a coat of ground masala all over the leaf. Make sure that the coating is neither too thick not too thin. Place another leaf on top of it. Repeat the same procedure by placing 7-8 layers of leaves.
First fold both the edges along the length and then start rolling, tucking the sides in between till you reach the end of leaf. When rolled, it will look like a big swiss-roll.
Place these rolls in a steamer and cook for 20-30 minutes on a medium flame. Once cooked, leave it in steamer for at least 15 minutes before serving them.

There are 3 ways of serving these,

1. Cut into 2 inch pieces and serve with a spoon ful of cocnut oil on top.

2. Cut the patrode into 1/2 inch slices. Heat tawa and spread a tbsp of oil on it. Place Patrode slices on tawa and fry till the sides turn crisp and golden brown. Pour 1 spoon cocnut oil on top and serve

3.Heat oil in a pan and add mustard. When it starts spluttering add urad dal, dry chillies, hing and curry leaves.
Add chopped Patrode pieces and Jaggary.
Keep mixing the mixture till the pieces are just heated.
Switch off the gas and mix in grated coconut and mix well and serve hot.

As I had only nene yesterday, I did not make the last (patrode oggarane)

Notes: Please ensure the veins on the leaves are removed properly and patrode is cooked thoroughly. Eating partially cooked patrode may cause itching in the throat which may last for a few hours. Its better to use coconut oil or ghee on the slices to avoid itching in the throat. An immediate remedy to the itching would be to drink sour buttermilk/curd immediately once the itching starts. Please please DO NOT drink water if the itching starts this will increase the itching.

Masala Toast

Nostalagia time - Flash back to 90's, It is nearing 5:30 in the evening of a monday and suddenly the quite street errupts with the shouts and clattering feet of people running. The gate of House No. 27 is kicked open and you hear the rush of 2 sets of feet moving towards the centre of the house. You hear one of the small people shouting "Amma hotte hasitha ide.. beega tinlikke kodu aata aadokke hoogbeeku...." (Amma, I am feeling hungry.. quickly give me something to eat.. I have to go and play) this first voice is endorsed by the second one busily changing out of school uniforms.

Mom: Irro, 15 mins eenaadru maadi kodthini.
1st voice: Amma time illa.. bakery inda eenaadro tandu bidla

Mom: mooru hottu horaginadde tinnokke aasee. iru 10 nimisha mandakki oggarane madtha iddini, tatte li haaki kodthini
2nd voice: Amma please please bakery inda tagondu barthivi.. puff ella beeda baree toast tartivi..pleeeease

Mom: Hmm Baree toast tarabeeku. And she used to give money for 3 toasts 1.5 for me and 1.5 for my brother. My mom agreeing to buy us toast from Dharwad bakery This used to be a rare scenario at my home.. but on those days when she used to agree me and my bro used to be on 7th heaven :)

I have tried and lot of recipes to prepare the masala toast that they used to sell in that bakery in those days, this is the nearest that I could get..

You need:

Brown bread - 4 slices
Onion - 1 med finely chopped
Tomato - 1 med finely chopped
Carrot - 1/2 cup grated
green chillies - 1 cut into thin slices
Lemon Juice - 1/2 lemon squeezed
Red chilli powder - 1/2 tbsp
Rasam powder - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 4
coriander leaves for garnish

Heat oil in a pan
Add mustard seeds, when it starts spluttering add curry leaves and green chilli
Add onion and saute till onion till it becomes pink in color
Add tomato, red chilli powder and Rasam powder
Saute till tomatos are almost cooked.
Add the carrot, salt and 1/2 cup if water
Cook on med flame till carrots are almost cooked.
Cook on high flame till water is completely evaporated.
Remove from flame.

Now take the bread and lightly toast it on the tava.
Take a spoonful of the above mixture and spread it on the bread cut into half and place one half over the other.
Masala toast is ready to eat :)

This is my entry for Sangi's "FIL WITH FOOD - tomato" event.

Monday, March 23, 2009

Cream of Mushroom Pasta

High calorie.. but my comfort food :)


mushroom - sliced 2 cup
garlic - chopped 1 tbsp
milk - 3 cup
cream - 1 tbsp
maida - 1 tbsp
butter - 1/2 cup
pasta - 2 cups
olive oil - 1 tsp
Pepper - 1 tbsp Coarsley ground


1. Take about 10 cups of water in a vessel, pour olive oil and add a bit of salt to it.
2. Put the pasta in and let it cook for about 15 mins (do not cover the vessel).
3. Drain the excess water and immediately put the pasta in cold water and drain it again.
4. pour 1 tsp of oil on top and keep it aside
5. Put the butter in the frying pan.. add garlic, saute. Add musroom and saute (all on high flame)
6. When the mushrooms start turning golden in color, add the maida and fry for a min.
7. Now slowly add milk and keep stirring till the mixture thickens a little.
8. Add cream.. stir.. add salt and coarsley ground pepper.. and then the pasta... Cook for another 2 - 4 mins
9. Cream of mushroom pasta ready to eat :)

This is my entry for "Think Spice, Think Pepper" event hosted by Divya from DileSe.. The think spice event was conceptualized by Suntia.

Sunday, March 22, 2009

Strawberry slush

Don't you just love the color of ripe strawberry's :) Till now whenever I got fresh strawberry the only thing I used to make was strawberry MS. Unless it is served with Ice cream there aren't any takers for it at my place.. This inspiration for this 'recipe is a cranberry mocktail that I had at this particular restaurant..

Try this and let me know whether you liked it.

Strawberry - 4
Sugar - 1 tbsp
Lemon Juice - 1 tsp
Crushed Ice - 1/2 glass

Grind the sugar into fine powder
Add a little water, 1/2 tbsp and the strawberries and blend in a blender.
Add the Lemon Juice
Take the serving glass, fill it with crushed ice.
Add the strawberry puree, top with 1/2 tbsp sugar
Pour 1/2 glass water from the edges.

This is my entry for "something Pink" by Priya theme originally conceptualized by Harini .

Friday, March 20, 2009

Pudi padudno Boolu Kadellu / Brinjal Sambar.

Pudi Padudno Boolu Kodeelu - This means samabar made with pudi - coconut is not added. Do not raise your brows :) we do prepare dishes without coconut in it!!! Today I made this with Brinjal. You can use any type / color of brinjal for this. Even thou Brinjal is extensively used in our house holds to prepare a variety of delicacies, it is not really used to make any dish in any of the functions or pooja. Bhendi / Ladies finger is used instead of brinjal.

For the masala:
Red chillis - 10
Coriander seeds - 2 tsp
Jeera / Cumin seeds - 1/2 tsp
Methi - 1/4 tsp
Urad dal - 1/2 tsp
Coconut oil - 2 tbsp

For the Sambar:
Toor dal - 1/2 cup cooked with little turmeric and hing
Brinjals - 1 cup cubed
Tamarind pulp - 4 tsp
Jaggery - 2 tsp
Turmeric - 1/4 tsp
Green chillis - 3 split length wise
The above masala - 1.5 tbsp

Heat oil.
Fry all the ingredients separately in the oil.
Grind into fine paste without adding any water.

Heat 1 cup water in a vessel.
Add tamarind, jaggery, green chillis and brinjal slices
When the brinjal is almost cooked add the masala
Add salt.
Allow it to boil for few mins. Remove from flame and allow the sambar to stand for atleast 1 hr before serving.
Serve with rice.

Note: Coconut oil gives a very distinctive aroma to this masala pudi.
You can even dry roast the masala :)
If you are using oil then the shelf life for this masala is 1 week. else it can be stored in an air tight jar for 15 - 20 days.

Coconut chutney

Kaayi chutney, goes very well with masala rava rotti. This is one of the commonly prepared chutney's in my native and the most easy and simplest of all chutney's to make.

You would need:
Coconut scraped - 1 cup
Green chillis - 4

For Tadka / Oggarane
Mustard seed - 1 tsp
Red chillis - 1

Grind the Coconut and green chillis.
Add salt
Prepare oggarane / tadka. Pour it onto the chutney.
Chutney is ready...

Notes: I have added coriander leaves to mine in the pic.

Masala Rava Rotti

Sajjige rotti.. Amma tinnokke eenide? My mom would have been fed up with this question when we were growing up. Me and my bro both of us are very fussy eaters at the same time made very good guinea pigs :) To keep us appeased mom used to do a lot of experimentation in the kitchen.. Here is one such recipe

This is how my little bro likes it.. This one is for you vats :)

For Sajjige rotti:
Suji - 1 cup (small / fine rava)
Onion - 1 finely chopped
coriander leaves - 1 tbsp finely chopped
green chillis - 2 finely chopped
coriander powder - 1 tsp
Rasam powder - 1/2 tbsp
Oil / Ghee

Madia for rolling - 2 tbsp

Mix all the above ingredients expect oil
Knead with little water into a dough (like that of chapati)
Take a small ball and with roll it out with a rolling pin. Use maida floor is required.
Put this on the hot tava and cook on both sides.
Apply oil / ghee.
Serve it with chutney or any mild curry.

Note: Do not roll the dough very thin. .this will make the rotis hard.

Thursday, March 19, 2009

Tondekayi Gojju (Tendli Curry)

Tondekayi - one vegetable which I do not know how to cook.. every time I try cooking something with this.. the recipe goes for a toss!!! So this time I was determined to make something good..

I decided to make Tondekayo Gojju by Sushma . Copied the recipe, decided to follow it step by step, but alas my hate-hate relation with tondekai continued!!!! I forgot to soak the tamarind and it was already 6, so decided to use tamarind powder.. now this is the first time I am using tamarind powder went ahead and aaramse put 1/2 tbsp. .yeah you can guess what would have happened :( So did some quick "maduve" to the original recipe and my DH's comment was "hmmmm.... chennagide kane". Beautiful.... chapati + sabji ready in the carrier by 6:20..

Here is my recipe

tondekayi - 20 cut in fours.
coconut grated (fresh/frozen) - 1/4 cup
Green Chillis - 3
khus-khus/gasagase - 1 tsp soaked for 5 mins in hot water
tamarind powder - 1/2 tbsp
Milk - 1/2 cup
Cashew - 5 soaked in hot water for 5 mins
Onion - 1/2 chopped
salt according to taste

For tadka/oggarane/tempering
curry leaves - 4
red chillies - 2
saasive/mustard seeds - 1 tsp
Bengal gram - 1/2 tsp
Oil - 1.5 tsp

Microwave the tondekayi on high in the MW for 5 - 7 mins.
Make a paste of coconut, tamarind powder, khus-khus, Green chillis.
Heat oil in a broad kadai.
Saute the onions till they become pink.
Make a paste of the onions and cashew.
Heat remaining oil in the kadai.
Add mustard seeds, when the splutter add bengal gram, curry leaves, red chillies
To this, add the coconut paste
Allow the mixture to boil. Add salt.
Put tondekayi to this boiling mixture and cook it for 2 more minutes
Add milk and onion cashew paste.
Cook on high flame for another 3 mins or till the gravy thickens.
The gojju is ready but serve it after 30-45 minutes so that the tondekayi absorbs the masala properly.


Broken Wheat Upittu / Baath

The other day my MIL made Bulgar bisi belebaath.. and it came out very well.. When I was telling my momn about this she told me Hey you can make upma, patrode, dosa a lot a stuff with Bulgar.. and as I had seen some nice recipes of B.Upma by my fellow bloggers I thought let me try making Bulgar upma for my DH's (Darling Husband's) breakfast dabba. Hmmm Upma for breakfast brings fond memories of my college canteens.. wednesdays we used to have class at 7 in the morning and a break at around 10. We used to go down to the canteen and Wednesday's special used to be Kharabath and kesari baath... The Khaara baath is nothing but vegetable upittu.. if you were lucky (or unlucky) you would see some vegetable pieces in it :) and lets me not scare you more by talking about kesari baath.. it would be khaara cement + sweet cement :)

Now coming back to my recipe of Bulgar Upittu, you need

Bulgar - pressure cooked for 3 whistles 1 cup
choppped vegetables - 1/2 cup (I used carrots, capsicum and beans). Cook in MW for 5 mins
Onion - 1/2 cup finely chopped
Tomato - 1/4 cup finely chopped
Green chillis - 3 slit length wise
Curry leaves - 5
Mustard - 1tsp
Bengal gram - 1/2 tsp
Lemon - 1/2
Coriander leaves for garnish

Heat oil in pan
Add mustard, when splutters add bengal gram, green chillis and curry Leaves
Add onion and saute till them become pink
Add tomatos and pre-cooked veggies
Add 1 cup water, salt and bring to boil
Add Cooked bulgar bring to boil.
Cover and cook on med flame till water evaporates.
Garnish with Lemon and coriander.

Wednesday, March 18, 2009

Almond cashew pista slice...

I wanted to make some sweet which does not use sugar.. I have used honey instead. My FIL had brought a big bottle of honey from his native. Home made.. bees harvested at his brother's house. Amazing for a city bread girl like me!!!!

This is the first time I am tasting home made honey.. The smell is heavenly :) Extracted a promise from my FIL that he will take me to see the bee harvesting next time we are in that area!!!!

Here is the recipe for Almond, cashew pista slice:

Ingredients :
For the Badam roll:
1/4 cup almonds blanched, peeled and powdered
2 tablespoons honey
¼ tsp elaichi powder

For the Cashew roll:
1/4 cup cashew
2 tablespoons honey
¼ tsp elaichi powder

For the Pista roll:
1/4 cup pistachios
2 tablespoons honey
¼ tsp elaichi powder

a few saffron strands
1 tbsp milk

Method :
For Badam roll:
Combine all the ingredients in a bowl and knead gently into a dough.

For the Cashew roll:
Soak the cashewnuts in warm water for 30 minutes.
Drain all the water out and blend the cashewnuts to a fine paste in a mixer. Keep aside.
Mix in the honey and cardamom.

For the Pista roll:
Soak the pistachios in warm water for 30 minutes.
Drain all the water, peel the pistachios and blend them to a fine paste in a mixer. Keep aside.
Mix in the honey and cardamom

Melt the saffron in the milk, add it to the cashew dough and stir well.
Roll out the almond dough in to a chapati
Roll out the cashew dough and put it on top of the rolled out almond.
Roll out the pista dough and place it on the above.
Drizzle a spoon of honey on top
Fold in half. freeze it for 1/2 an hour.
Cut into slices.

Try it out and let me know how you liked it :)

I am sending this to "Lets go nuts with Almonds" event hosted by JZ of tasty treats. This event was conceptualized by Aquadaze of Served with Love

Monday, March 16, 2009

Boldu uddinahittu (non fried version)

Boldu uddinahittu means white urad dal raita :) kya transalation!!! Insted of using raw urad dal you can also make this by using urad dal powder.

Urad dal - 1/4 cup
Curds - 1 cup
Green chillis - 3 chopped
ginger - 1" chopped
Hing - 1 pinch
Salt to taste

For tadka
Mustard - 1 tsp
Oil - 2 tsp
Curry leaves - 3
chillis - 1 small


Soak urad dal in water for 1 hr. (or in hot water for 20 mins))
Drain water and grind it into a fine paste.
Add the curds, green chillis, ginger, hing and salt.
Mix well.
Add the tadka.
Serve with hot rice along with menasinakai balaka.

Another one for Ashwini's "Lentils Mela".

Poritudno uddinahittu (fried uddinahittu)

Uddinahittu is a curd based delicacy quite common in shivalli households. In functions this is usually served before rasam and after the dal. There are many ways in which this is made.. I have given below two variations which are prepared often in my house.

Urad dal - 2 tbsp
Curds - 1 cup
Green chillis - 3 chopped
ginger - 1" chopped
Hing - 1 pinch
Salt to taste

For tadka
Mustard - 1 tsp
Oil - 2 tsp
Curry leaves - 3
chillis - 1 small


Dry roast the urad dal in a pan
grind it into a fine powder.
Add the curds, green chillis, ginger, hing and salt.
Mix well.
Add the tadka.
Serve with hot rice along with menasinakai balaka.

The consistency should be that of dosa batter
Add more curds if required.

This is my entry to Ashwini's "Lentils Mela".