Monday, October 28, 2013

Uppu Huli Dose

This is one of my favourite comfort foods. This is from my mom's cook book. When I told mom that we have this event in the blogging world and I am supposed to cook something from a cook book, she gave this ledger to me. This is the book in which she used to write-up recipes when she got married and moved to Tamilnadu with my dad :)

It has soo many awesome traditional udupi recipes.. I am in 7th heaven :)

For uppu huli dose you need:

Raw Rice - 2 cup
Coconut - 1 cup grated
Methi seeds - 1 tsp
Urad dal - 1bsp
Coariander seeds - 4 tbsp
Jeera - 2 tbsp
Red chillie - 8
Tamarind - Lemon sized
Jaggery - 5 tbsp
Salt as per taste

Wash and Soak rice for 4 hrs.
Drain and keep aside.
Soak tamarind in hot water for 15 mins.
Take 1 tsp oil and seperatly roast urad dal, methi, coriander seeds, jeera and red chillie
Grind these with coconut and tamarind into a fine paste adding little water
Add rice and grind into fine paste
Add water till you get dosa batter consistency
Heat a dosa skillet and spread a tea spoon of oil. Pour a ladleful of the batter and spread it in a circle of desired thickness.
Drizzle some oil at the edges and cook coveverd for 1 - 2 mins.
Turn the dosa and cook for another 1 - 2 min
Once done serve hot

This is off to the CC Challenge of the month Week4

Peas Paratha

For this month's PPCS I had to do Peas Paratha from Poornima's blog. I have done peas paratha before but had mixed the peas with the dough. This came out very good and this is going to be a regular in my Kitchen...

Thank you poornima :)

For the stuffing:
Green peas - 1 1/2 cup
Onion - 1 medium finely chopped
Green chilli - 2 finely choppedCarrom seeds - 1 tsp
Cumin seeds - 1 tsp
Pomegranate(Anardana) powder - 1/2 tsp
Salt to taste

For the dough:
Whole wheat flour - 2 cups + for dusting
Salt to taste
Water as required
Ghee for greasing


Grind green peas to a coarse paste. Add all the ingredients mentioned for stuffing and mix well.
Add the ingredients for the dough and mix well to form a dough. Rest it for about 30 minutes.
Make big lemon sized balls from the dough and keep aside
Flat the dough a little and put the stuffing in it and close and seal the edges.
Dust some flour and roll out into chapati.
Heat a tawa and cook paratha until done on both sides with ghee
Remove from the tawa.
Serve hot with butter or curd.


I used frozen peas instead of fresh peas. Cooked the peas in water and drained the water. Pureed the peas once they were at room temp.
I topped the curd with my spice mix (chillie powder + chaat masala + fried Jeera powder)

Sunday, October 20, 2013

Chole Batura

Do you remember the Tarla dalal show which used to come on TV long long ago. I have this book where I have religiously noted down the recipes which she used to prepare on the show. Chole Batura was one such recipe in my book but I have never dared to try it as I used to feel it is such a lengthy procedure.. 

I saw this Chole Batura recipe on Mane Adiga on Suvarna TV couple of weeks ago. For this week's CC challenge I decided to brave this.. This is my first attempt at making this recipe and the chole tasted yummm, Batura was tasty ans soft but did not puff up as expected. May be I need more practice :)

You need 

For the Batura:

Maida - 2 cups
Sooji (chiroti) - 1 cup
Soda - 2 tsp
Salt - as per taste
Curds - 1 cup
Oil - 1 tbsp
Oil - for frying
Sugar - 1 tbsp

For Chole:

Chick Peas - 1 1/2 cup (soaked for 5 - 6 hrs)
Onion - 1/2 cup puree
Tomato - 1 cup puree
Ginger Garlic paste - 1 tbsp 
Chole Masala -  1 tbsp
Garam Masala - 1 tbsp
Red Chillie powder - 1 tbsp (as per taste)
Jeera - 1 tsp


Take enough water in the cooker, water should be enough to just submerge the chole. Add a tea bag to the cooker. Pressure cook for 4 - 5 whistles.
Heat 1 tbsp oil in tha kadai
Add jeera
Once it starts crackling add the ginger garlic paste and fry till the raw smell goes away
Add the onion and fry again till the raw smell goes away (on med to high flame)
Add the Tomato puree and mix well
Add chole masala, garam masala, red chillie powder and salt and fry till oil starts leaving at the side
Add 1 cup of water to the mixture and bring it to boil
Take a handful of cooked channa, add 1/2 cup of water and grind it into a fine paste.
Add this to the kadai mix well
Add the cooked channa and mix well
Add another 1/2 of water if required and cook covered on medium flame for 5 - 10 mins.

For the Bature

Add curd and oil to maida, sooji, soda and salt.
Mix well. Add little water as required and make a dough (consistency should be that of chapati dough)
Rub oil on dough ball and let it rest for 45 mins to 1 hr
After an hour heat oil in the pan for deep frying.
Take a big lemon sized ball and roll out into a circle using the rolling pin.
slowly slip it into the oil
Deep fry till the baturas puff up and both sides turn golden

Serve hot with Chole, onion and lemon wedges

This is off to the CC Challenge of the month Week 3

Sunday, October 13, 2013

Ottu Shyavige

All of us love Ottu syavige in my house, so on one of our trips to Puttur I went out and brought the shyavige muttu. But the process of making it is soo long and tedious.. and how much every I have tried I just could not get the consistency right every time.

Couple of months ago when I went to mom's house she made syavige for us and said she has learnt a new method through her friend and has written down the process for me :) I took the  recipe and tucked it away in my bag and forgot all about it!

Last week found the recipe and here is how it goes:

You need:
Raw rice - 2 cups
Boiled rice - 2 cups

Soak the rice seperately for 4 - 5 hrs
Grind it into a fine paste in the grinder / mixe to idli batter consistency (pouring consistency)
Add salt and mix well
Grease the idle moulds with little oil
Pour the batter into idli moulds and cook it in the idli maker for about 20 - 25 mins.
Remove the idli from the mould and stuff it into the syavige maker
Press / turn the machine to get fine noodles.
Super easy :)

To Serve:
You can serve it with Kayi haalu
Sweet version - adding jaggery and scrapped coconut
Make chitranna and serve
Serve it with Avials

Ensure you soak the rice seprately
Do not soak in boiling / hot water. Water must be at room temp
Press the idlis when they are hot, else you might need some muscle power to do it
You can use chalkkuli making machine (use the thin sev palte) if you are soaking 1/2 cup of rice each. This will be enough for 2 people.

This is off to the CC Challenge of the month Week 2

Thursday, October 10, 2013

Bonda Soup

This is one of my husband's favourite recipe. We usually stop at this restaurant in Sakleshpur on our way to Kateel and he always orders this. So on this fine day I decided to try my hand in making this recipe..

You need

For the Bhonda
Udad Dal (split black gram dal) - 2 cup
Green chilies - 3 - 4 finely chopped (as per taste)
Fresh Coconut pieces - 2 tbsp
Coriander leave - finely chopped - 2 tbsp
ginger - 1/2 inch piece finely chopped
Pepper - 8 coarsly ground
Hing - 1 tsp
Salt - As per taste
Oil - For deep frying

Method :
Wash and soak the udad dal for about 2 hours.
Drain the water. Grind it into a very fine paste without adding any water.
Add 1 or 2 tbsp to ensure the mixie runs fine.
Remove the Batter to a bowl.
To this add the green chilies, coriander leaves, pieces of fresh coconut, hing, ground pepper, ginger and salt. Mix well and keep it aside.
Heat oil in a deep frying pan till it is hot and then lower the flame to medium.
Take a small lemon quantity of the batter and drop it gently in the hot oil.
Depending on the size of the pan drop about 7 - 10 bondas in the hot oil.
Fry them till they are golden brown in colour.
Remove them onto a tissue paper to drain the excess oil
Make bondas with the remaining batter

For the Soup
Moong Dal - 3/4 cup
Green chilies - 2 slit into half
Ginger - 1/2 inch piece finely chopped
Tomatoes - 2 medium finely chopped
Onion - 1 medium finely chopped
Lime juice - 2 tsps
Salt As per taste
hing - as per taste
Coriander leaves - 2 tbsp (chopped)

For the oggarane - 2 tsp oil, 1 tsp jeera, 3 dry chillies,

Wash and cook the Moong dal in the pressure cooker for 4 - 5 whistles.
Remove the cooked dal from the cooker into a pan and mash well.
Add about 2-3 cups of water, slit green chillies, chopped tomatoes, chopped onion, chopped ginger, hing and salt and bring it to a boil.
Lower the flame and let it simmer for a few minutes.
Prepare the seasoning in a small pan - heat oil add jeera and dry red chilies. When Jeera starts changing colour remove from flame and pour it on the cooked dal.
Remove the dal from flame
Add lime juice and mix well.
Garnish with chopped coriander leaves.

To serve: Take the prepared hot soup in a bowl and add the bondas. Serve hot!

This is off to Jagruti's potluck party.

Sunday, October 6, 2013

Apple Kheer

Today is my first post in the CCC challenge and I am super excited. Thank you Srivalli for allowing me to become a part of this :)

This is for the 1st post of the first edition of Cooking from Cookbook challenge. There is this cooking show in Suvarna "Mane Adige" which my MIL likes a lot, she had noted down this Apple Kheer recipe. It is quick, simple and tates yumm.

Recipe Source: Mane Adige on Suvarna TV

You Need
Apple - 1 big
Milk - 1/2 ltr
Milkmaid - 4 tbsp (adjust as per taste)
Cardamom powder - 1 tsp
Almonds - Slivers for Garnish

Boil the milk in a thick bottomed vessel
Keep boiling till it reduces a little (approximate 20% reduction)
Add Milkmaid and stir well
Remove the skin on the apple and grate it ensuring you get long grates
Add this to the milk and continue boiling till the quantity is reduced by half
Add the cardamom
Remove from flame
Garnish with Almonds and Serve
It tastes good either Hot or Cold.

CC Challenge of the month

Thursday, October 3, 2013

Kadale Unde

During Krishna Janamastati we make 5 different types of unde for the pooja. Kadle unde is one of the most common undes we make and by the way this is one of my favorite unde and it is super easy to make.

You need:
Ground nuts - 1 cup
Jaggery - 1/2 cup powdered
Dried coconut - 1 tbsp (optional)

Roast the ground nuts and de-skin them.
Take half the groundnuts and grind them into a coarse paste
Take the Jaggery in a heavy bottomed pan
Add water till the jaggery is covered
Cook on medium flame till you get the desired consistency (1 drop of jaggery dropped in a bowl of water should hold its shape)
Mix the Groundnuts and shape it into small round balls
Store it in air tight containers.

Dip you hands in water if you find it difficult to make the balls

Linking this to the following events: Traditional recipies @Jiya's masterminded by Pari and Kids Delight Potluck party

Wednesday, October 2, 2013

Badam Puri

I am not a big fan of making sweets at home.. then I had to do something for a themed cooking event of my group. .I first thought I will make "Hayagreeva" or "sapatha" as they are very very easy to make.. but before I could decide and start cooking after coming home.. my friends had already signed up for these...

Then my MIL suggested Badam puri.. This is the first time I have prepared sugar syrup all by myself.. (pretty happy with how this turned out :) )

You need
Maida - 2 cup
Ghee - 1/4 cup
Turmeric - 1 tsp
Baking powder - 1/4 tsp
Salt - 1 pinch
Cardamom powder - 1 pinch
Badam slivers - for garnish
Oil for deep frying

For the sugar syrup
Sugar - 1 cup
Water - 1 cup

In a bowl mix Ghee, salt, turmeric powder mix with a spoon till it becomes a paste
Add this to the maida and mix it well with your fingers
Add little water and make a dough (like poori dough)
Knead for atleast 10 mins to take the air out of the dough.
Keep aside for 10 mins.

In the mean time prepare your sugar syrup. In a thick bottomed pan add the water,sugar and cardamom powder.
Heat on a medium flame for about 8 - 10 mins (till the sugar syrup attains almost 1 thread consistency)
Switch off the flame.

Make small lemon sized balls of the dough and roll out into a circle
Spread a very little amount of ghee and fold it first into half and then again into half
slightly press it and using the rolling roll out a little so that the layers are held together

Heat oil and fry one by one in medium flame till golden brown
Drain excess oil by spreading it on the kitchen towel
Drop the puris into the sugar syrup
Let it sit in the syrup for 5 - 6 mins (turn over once). Remove them in the order they were dropped in and spread them on s dry plate
Let it sit for 2 - 3 mins and serve them :)

How to do the round ones in the pic below:

Make a little bigger ball of dough
Roll it out like a chapathi
spread a little ghee and little maida on the surface
Roll the chapati into a tube

Cut into 1/2 inch pieces
press the centre so that you get concentric circles. ensure the outer layer does not break out..

Deep fry as above

This is the first time I am trying this recipe - here are my observations:
Keep the oil setting low - med else the puri will start puffing up
Do not leave the syrup to sit long it will start solidifying.
Knead the dough well to ensure you get a smooth dough

Linking this to the following events: Traditional recipies @Jiya's masterminded by Pari and Kids Delight Potluck party