Hesarubele masala

This is a perfect evening snack on a lazy day. You can fix it in no time.
This is basically a street food. Any junk food prepared at home is far better than eating it on the street. As always this dish also has been tweaked to suit my taste buds. So, Here it is… the Hesarubele Masala.

Ingredients

1 medium sized Onion, finely chopped
1 medium sized Tomato, finely chopped
2 small sized Carrots, grated
1 green chilli, finely chopped
About 2 tbsp of chopped coriander leaves
1/2 tsp of lemon juice
100gm Moong dal (fried and salted)
100 gm Aloo Bhujiya (Spicy version)
Salt to taste

And then…

Arrange all the required ingredients.

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Keep the fried moong dal and bhujiya handy. I used Haldiram’s Moong dal and Bhujiya. The choice of brand is completely yours.

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Mix all the ingredients except Bhujiya, Moong dal and coriander leaves in a mixing bowl.

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Just before serving add in the moong dal and coriander leaves, mix well, top it with some bhujiya and serve.Simple! Isn’t it? Now sit back and enjoy!!

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Mavinakai gojju

This amazing dish is made of raw mangoes and widely prepared in the malnad region of Karnataka. The tangy-spicy combination of this dish will leave you yearning for more. This dish is usually prepared with raw mango of dindaga variety. I prepared this dish with the raw mangoes from my in-laws garden. I’m not sure of the variety name right now but will surely get back on that. It certainly was not dindaga. This recipe was taught by my granny dearest.
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Ingredients
2 raw mangoes
5-6 green chillies ( I used 15-20 jeerige menasina kai, a small sized chilli which is super hot in taste)
1 tbsp coconut oil
1 tsp mustard seeds
Few curry leaves
A pinch of Asafoetida or hing

Let’s get into action
First cut the mango as shown in the picture below.
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You will have 6 pieces, I have 5 as I was super tempted to eat the raw mango with salt and gave in to the temptation.
Heat a pan and place the raw mangoes in it. Add water so the raw mangoes are almost immersed in it.
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Close the lid and allow it to cook till soft. After 5-7 min, turn the mangoes and cook for few more mins. Add more water if required.
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Once done, transfer the mango pieces into a bowl. Allow it to cool. If there is any water left in the pan, preserve it for later use.
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After the mangoes cool, squeeze the mangoes to separate the pulp from the skin. Add in preserved water to help the squeezing process. Now, add salt to taste.
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Chop the green chillies finely. If your using jeerige menasinakai, like me, crush them using mortar and pestle.
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Take a small pan. Heat coconut oil. Add the mustard seeds. Once they crackle, add the green chillies and fry till they turn light brown. Then, add curry leaves and hing. Fry for a few seconds.
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Take it off the heat and transfer the contents to the mango pulp.
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Mix it well and it is done!!
Enjoy this gojju with rice and a little coconut oil. I’m sure you can’t stop at one serving!
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Honey Walnut Pumpkin Bread

I’m back after a break. I have been busy for past few weeks. Reasons… are many. Your friends don’t need it, your enemies are not gonna believe it :). So, let’s keep the reasons aside. Good thing is I kept clicking all that I cooked and its all gonna be on the blog shortly!!

To make up for my absence from blog, I bring a little treat for you. Honey Walnut Pumpkin Bread, a bread which is moist inside and crunchy outside. This recipe was adapted from here. I had this really fresh farm grown pumpkin at home. Generally we make palya or sambhar with pumpkins. This time I wanted to try something new with pumpkin and this bread seemed to be just what I wanted. I have slightly changed the recipe to get this yummy tasting bread!

Ingredients

1/2   a large pumpkin or  1 and 1/4 cup of pumpkin puree
1/2 tsp dry ginger powder or 1 tbsp of grated ginger
1/3 cup Oil
1/3 cup Honey
1/3 cup Milk
1/4 cup Water (Substitute for Egg)
1 tsp vanilla extract
6 tbsp sugar
1 tsp cinnamon powder
1/4 tsp cloves powder
1/4 tsp nutmeg powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 and 1/2 cup Wheat flour
 

How to go about…

Preheat the oven to 180 degree Celsius.

Remove the skin and seeds of the pumpkin and chop them. Heat a heavy-bottomed pan. Add in the pumpkin pieces.
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Cook them closed. It took about 10 mins to cook for me.
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Once the pumpkins are cooked, let them cool. After they are cooled, grind them into smooth paste along with grated ginger(Add ginger only if you are not using the dry ginger powder).
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I got a heaped cup of pumpkin puree. You can ignore the above steps if you are using canned puree.
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In a large bowl, add in the wet ingredients, i.e oil, milk, honey, water, vanilla extract, pumpkin puree. To this add the sugar as well and mix well.
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To this add the spices, baking soda, baking powder, salt. Mix well.
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Add in the flour and stir.Add the walnuts and stir again.
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Grease a bread pan. Pour the batter in the pan.
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Bake the bread in the oven for about 50-60 mins till a toothpick inserted comes out clean.
Cool it on wire rack for 15 mins before removing it from the pan.
Slice it. And Enjoy!!

Half the bread vanished in seconds before I could get my hand on the camera. Here’s what remained for the pic!
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Ugadi

Warm wishes for a very Happy Ugadi to you.

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I made a sumptuous lunch on the occasion of Ugadi. Here is all that I made…

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And of course

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I’m going to share the recipe of all these dishes, starting with Bele Holige.

Ingredients
1.5 cup Maida
1.5 cup Chiroti Rawa ( super fine sooji rawa)
A pinch of salt
1/4 tsp turmeric powder
Lots of oil

Rice flour for dusting

For the filling
2 cups Toor dal
1/2 cup grated coconut
2 cups tightly filled powdered jaggery
A pinch of cardamom powder

And a baking sheet

Now begins the process…
The process consists of three steps –
1. Preparing the outer covering, called kanka
2. Preparing the filling, hoorna
3. Getting the kanka and hoorna together

Let’s begin with kanka. In a mixing bowl, take the maida, rawa, turmeric powder and salt.
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Make a dough of chapatti consistency by adding water.
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Once the dough is ready, add water so that the dough is soaked in it. Keep the dough soaked in water for 2-3 hours.
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After 2-3 hours, pour out the water. Knead the dough well. Say for about 5 mins. Then add 1/2 cup of oil and knead it again.
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The dough will absorb all the oil. Again add about 1/4 cup of oil and keep kneading till the oil is completely absorbed. Then soak the dough in oil.
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Keep it covered till used. Now Mr. kanka is ready!

Next, Hoorna. Wash the toor dal and pressure cook it with sufficient water. Dal should not be overcooked. After pressure cooking if you have excess of water left, put the dal through colander and save the water for rasam. My dal cooked just right. No excess water.
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In a mixer jar, add coconut and grind it into powder. Now, add in the jaggery and grind it again. To this add the dal and grind again to get smooooth paste.
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Heat a heavy bottomed pan and the dal paste. Keep stirring until it leaves the sides of the pan and becomes like halwa. Let it cool.
Once cooled, make small balls with the hoorna. Step 2 complete!
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Finale. Take small-sized kanka. Spread it across your left palm using your right hand. Place the hoorna in the middle.
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I could not take a pic of the next step so will try to explain with words. Right now, your left hand it below and your right hand is above it holding the hoorna, just invert it. Your right hand is below holding the hoorna and your left hand above it. Slowly move the kanka with your right thumb so that it forms a covering over the hoorna. Using your left hand try to cover the maximum part of the hoorna by smoothing the kanka. Now invert it back and cover the remaining part of hoorna with the kanka. So now the kanka is completely covering the hoorna and looks like this. And yes, a picture speaks a thousand words!!
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Take the baking sheet. Sprinkle the rice flour on it. Dust the kanka-covered hoorna with the rice flour and place it on the baking sheet. With help of a rolling pin, roll it into a thin chappati.
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Remove the chappati from the baking sheet and place it on the heated tawa. Heat it on the tawa so that each side gets a light brown color. Repeat for the remaining kanka and hoorna.
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Serve the holige with ghee or hot milk. And…. Enjoy!
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Palak paneer

The classic Punjabi side dish. This is one of the easiest dish that I learnt, to impress my husband. He loves it.
Mom used to frequently prepare this dish and serve it with chappatis.
Here it is…. Palak paneer.

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Ingredients
4 small bunches of tender palak leaves, washed.
1/2 tsp jeera
1/2 tsp peppercorn
1 green chilli, slit
1 onion, finely chopped
2 tomatoes, finely chopped
100 gm paneer, cut into cubes
1 tsp + 2 tsp oil

And then…
Chop the washed palak leaves.

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Heat 1 tsp oil in a pan. Once heated, add jeera.Wait till jeera splutters, then add pepper.Once the pepper is fried, add the green chilli. Fry for a minute.

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Then, add the palak and cook it with closed lid.

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While cooking, palak leaves water. Cook until the water is completely evaporated. Once evaporated, remove off the heat and wait for it to cool.

In the meanwhile, heat oil in a pan. Once oil is ready in goes chopped onion. Fry it till its pinkish. Then, add the tomatoes. Fry till the tomatoes are soft.

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While the tomatoes are getting done, grind the palak into a smooth paste without water.
Once the tomatoes are done, add the palak puree.

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Mix it. Add about 1/2 cup water. Close the pan, let the mixture boil for 2-3 min.
Then, add the cubed paneer and continue boiling for a min.
Note: Paneer can be added fresh or after lightly frying it in ghee.

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Add some butter if you wish. I skipped this. And lo! Palak paneer is ready!!

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Enjoy it with chappati, roti or rice.

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Banana halwa

One person I know, who makes the  yummiest banana halwa is my sister-in-law’s mom. Every time she gets it perfect! This halwa happens to be one of my favorites.
This halwa needs special variety of banana which is grown mainly in Kerala called the Nendra banana. There were a few at home which was going from ripe to over ripe. So I thought to try this halwa. After all, all it needs is just 3 ingredients – banana, sugar and ghee. Even if I mess it up, the combination is anyway gonna taste good. So I decided to give it a try. The results, I must say, was certainly not disappointing!! 🙂
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Ingredients
8 ripe nendra banana
1 1/2 cup sugar
2-3 tbsp ghee
And loads of patience

And then…
Peel the banana and mash it. I made a paste of the banana using the blender.
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Take a thick-bottomed, non-stick kadai and place it on the stove. Add the mashed banana. Keep it on low flame.
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After 2-3 mins, add the sugar and keep stirring.
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After the color of banana changes slightly, add the ghee.
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Continue with the stirring. After about 15 mins, it looks like this –
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This dish is one needy fellow, needs your constant attention. So you sure can’t leave the dish alone and you certainly cannot stop stirring. You can take a break of 2 seconds. That’s all.
Slowly, the banana mash will leave the sides. Keep the stirring going.
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The banana mash will form a single lump. Now…. You can stop stirring. Take it off the heat.
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Quickly, grease a plate and spread the halwa on it.
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Let it cool. Cut into pieces and enjoy! If you can’t wait for it to cool, just scrape some remains from the kadai and enjoy! That’s exactly what my daughter and I did. 😉

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Bataani baath / Peas Rice

Bataani baath is a simple rice dish which can be prepared in a jiffy. This happens to be my daughter’s favorite so I keep preparing it often when peas is available at economical price.

Ingredients
1 cup rice ( I used sona masuri, basmati can be used as well)
1/2 cup peas
1 onion, chopped
1/2 tsp jeera
1 tsp of oil
For grinding
1 green chilli, roughly chopped
2 tbsp mint leaves
2 tbsp grated coconut
1/2 tsp jeera
5-6 peppercorns

What to do with all this!?!
Heat oil in a cooker pan. Once it heats add jeera.

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Once jeera is fried, add the onion.

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Fry till they are pinkish. Now, add the peas. Fry it for a minute.

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Then, add the rice. Make sure you wash it well before adding. Fry the rice for 2 mins.

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Grind chilli, mint leaves, coconut, jeera, peppercorns to form a smooth paste.
Add it to the rice.

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Add 2 cups of water and salt to taste. Pressure cook it. Wait for the cooker to cool.

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Just before serving add a tbsp of ghee and mix the rice. This gives a nice aroma. This step is completely optional.
Enjoy your peas rice with this salad.

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Raja Special – healthy style

Raja special is a peanut snack famous in Mysore and Bangalore. This dish was prepared at the Sports Club and was liked by the Raja, hence the name Raja Special. I found this information in here.

There are many versions of this dish. One using roasted peanuts, another using masala peanuts or congress kadalebeeja. My health conscious aunt-cousin duo have come up with this healthy version. Here s what they do…

Ingredients

1 cup groundnuts/peanuts

2 green chillies, finely chopped ( This is going to make it very spicy, if you want it less spicy use just one)

2 tbsp corriander leaves, finely chopped

1 onion, finely chopped

2 tomatoes, finely chopped

1/2 tsp mustard seeds

a pinch of hing

juice of 1/2 lemon

1/2 tsp of oil

What to do with all this?!?

Soak the peanuts in water for 2-3 hours.
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Pressure cook the peanuts with little salt till they are soft. After it is cooked separate it from the excess water using a colander.
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In a small pan, heat oil and mustard seeds. Once the seeds crackle, add chopped green chillies. Fry it for a min and take it off heat.
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In a bowl, place the chopped onion and tomatoes.
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To this add the fried green chillies. Then, squeeze the lemon juice.
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Add the coriander leaves.
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Finally add the cooked peanuts and toss it well.
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Here is it, a tasty snack which can be enjoyed with a hot cup of tea!
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Carrot Kheer – for Lord Shiva

Today is Mahashivaratri. On this auspicious occasion, I wanted to prepare a sweet dish to offer to the Lord. I saw the carrots that I had just bought yesterday and remembered preparing this healthy dessert ages ago. It seemed like a perfect sweet dish for the occasion. Here is my carrot kheer served with devotion to the Lord.

Ingredients

6 carrots

4 cups milk

1/2 cup sugar

2 tbsp sweetened condensed milk ( I used Milkmaid)

A pinch of cardamom powder

Few cashews and almonds.

For me, this is how much few means 🙂

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Next…

First chop the carrots roughly. Put them into a cooker.

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Add 2 cups of milk to the carrots.Also add the cashews and almonds. Pressure cook them till they are super soft. I pressure cooked them for 3 whistles.

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Once cooked, you might find excess milk in the cooker. Save this milk separately for later use. Move the carrot, cashew and almonds to the blender/mixie jar and wait till it reaches room temperature.

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Then, make a smooth paste of the carrot, almonds and cashews along with sugar.

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In a separate pan or in the same cooker, add 2 cups of milk, the saved excess milk and milkmaid and bring it to boil.

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Once it boils, add the carrot paste and remove it from heat. Mix the milk and carrot paste slowly till they blend well.

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Add the pinch of cardamom powder(I forgot to add it… Duh!). Mix it once and enjoy the drink!

This drink can be enjoyed hot or chilled!

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Seemebadhnekai sasve

Seemebadhnekai is also called as chayote and cho cho. Today I present yet another dish from the malnad and south canara region.
Sasve means mustard. Since the flavor of these seeds are dominant in the dish it probably borrows the name.

Ingredients
1 medium sized chayote, chopped
1 tsp mustard seeds
1 tsp oil
1/4 cup curds
1 tbsp chopped coriander leaves.
Salt to taste
For sasve paste
1 tsp mustard seeds
1 green chilli
4 tbsp grated coconut

How to go about…
Heat oil in a pan. Add mustard seeds. Once the mustard crackles, add the chopped chayote. Cook the chayote with the lid closed. Chayote cooks really fast especially if its tender.

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Grind coconut, green chilli and mustard with little water to make a smooth paste.

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Add the paste to the cooked chayote.

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Next, add the curds. Mix it well.

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Garnish it with coriander leaves. Enjoy your sasve with rice or as a salad.

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