Ingredients
Grated Carrots - 1 cup
Sugar - 1/2 cup
Milk - 1/2 cup
Ghee - 1 tbsp
Cashew, Raisins - 2 tbsp
Cardamom Powder - little
Method
Mix milk with grated carrots and pressure cook till 2 whistle. In a heavy bottom vessel or kadai, mix the carrots with sugar and keep stirring in medium flame. When the moisture is completely absorbed add little ghee, and fry for a while. Then fry cashew, and raisins in the remaining ghee. Add this and cardamom powder the halwa and mix well.
Remove and serve hot.
Tuesday, May 12, 2009
Rajma curry
Ingredients
Rajma - !/2 cup
Onion - 2 (medium)
Tomato - 2
Ginger garlic paste - 1 tbsp
Lavang - 2
Cinnamon - 1/4 inch
Dhania Powder - 1 tsp
Jeera powder - 1 tsp
Chilli powder- 1 tbsp
Haldi powder- 1/2 tsp
Kasuri Methi - 1 tsp (soak in warm water)
Kitchen king masala- 1/2 tsp
Salt - as required
Butter/oil - little for frying
Method
Soak rajma overnight. Next day, pressure cook rajma (add little salt) till soft. Filter the water and keep aside. Dice onion and tomatoes. Grind a handful of onions and tomatoes with lavang, cinnamon and little cooked rajma.
In a pan , put little butter/oil, fry the remaining onions till golden brown. Then add ginger garlic paste, tomatoes and fry till they turn soft. Then add the water, add cooked rajma, all the powders and salt. Let it boil for a while. Add more water, if gravy is required. Then add kasuri methi and kitchen king masala.
Sprinkle coriander leaves and serve hot with Rotis , Rice or Chapattis.
Rajma - !/2 cup
Onion - 2 (medium)
Tomato - 2
Ginger garlic paste - 1 tbsp
Lavang - 2
Cinnamon - 1/4 inch
Dhania Powder - 1 tsp
Jeera powder - 1 tsp
Chilli powder- 1 tbsp
Haldi powder- 1/2 tsp
Kasuri Methi - 1 tsp (soak in warm water)
Kitchen king masala- 1/2 tsp
Salt - as required
Butter/oil - little for frying
Method
Soak rajma overnight. Next day, pressure cook rajma (add little salt) till soft. Filter the water and keep aside. Dice onion and tomatoes. Grind a handful of onions and tomatoes with lavang, cinnamon and little cooked rajma.
In a pan , put little butter/oil, fry the remaining onions till golden brown. Then add ginger garlic paste, tomatoes and fry till they turn soft. Then add the water, add cooked rajma, all the powders and salt. Let it boil for a while. Add more water, if gravy is required. Then add kasuri methi and kitchen king masala.
Sprinkle coriander leaves and serve hot with Rotis , Rice or Chapattis.
Sunday, May 3, 2009
Pineapple Kojju
This is a famous Udupi kojju that is served in most of Karnataka weddings. Got this recipe from a TV show. I was apprehensive about the results, but then I liked this kojju very much. Has a bit of everything-sweet,spice and tangy.
Ingredients
1 cup -Diced Pineapple
3 Tbsp - dessicated coconut or fresh coconut
3 -Red Chilli
2 Tsp - each Urad dhal,channa dhal
1 tsp - Sesame seeds
1\4 tsp - Turmeric powder
1\4 tsp- Methi Seeds
1\4 tsp-Mustard seeds
2 tsp - Jaggery
gooseberry size-Tamarind
few curry leaves
Method
Cook the pineapple in a pressure cooker for 1 whistle or bring water to boil and add the pineapple and cook till they turn soft and crunchy.Heat oil in a pan. Saute the methi seeds for few seconds. Then add the dhals,sesame seeds, red chillis. Saute till the dhals turn golden brown.Finally add the coconut and tamarind.Remove from heat and set aside.When cooled, grind this to a fine powder along with jaggery.
Heat oil in a vesssel. Add mustard seeds,curry leaves.Add the cooked pineapple,grounded powder and salt.Let it simmer till it thickens.Serve this curry with rice or chappati.
Ingredients
1 cup -Diced Pineapple
3 Tbsp - dessicated coconut or fresh coconut
3 -Red Chilli
2 Tsp - each Urad dhal,channa dhal
1 tsp - Sesame seeds
1\4 tsp - Turmeric powder
1\4 tsp- Methi Seeds
1\4 tsp-Mustard seeds
2 tsp - Jaggery
gooseberry size-Tamarind
few curry leaves
Method
Cook the pineapple in a pressure cooker for 1 whistle or bring water to boil and add the pineapple and cook till they turn soft and crunchy.Heat oil in a pan. Saute the methi seeds for few seconds. Then add the dhals,sesame seeds, red chillis. Saute till the dhals turn golden brown.Finally add the coconut and tamarind.Remove from heat and set aside.When cooled, grind this to a fine powder along with jaggery.
Heat oil in a vesssel. Add mustard seeds,curry leaves.Add the cooked pineapple,grounded powder and salt.Let it simmer till it thickens.Serve this curry with rice or chappati.
Friday, April 10, 2009
Chiroti
This is a Karnataka special sweet.
Ingredients:
Maida - 2 cups
Chirotti Rava- 1/2 cup(fine sooji)
Melted ghee, Rice flour- 2 tbsps
Powdered sugar - as required
Cooking soda- 1 pinch
oil- for frying
Method
Mix maida, sooji and soda together and mix well. Add water and make smooth an pliable dough. Keep it closed with a wet cloth for 20 mins. Mix the ghee and rice flour together to a smooth paste.
Divide the dough into equal portions. Take one portion (let the others be covered with wet cloth, to prevent from drying) and make small puris. Take one puri and apply the paste evenly , and close with another puri. Repeat the process till a set of 4 is done(one on top of another- total 4 puris). Roll like a mat and cut into equal pieces. Flatten each pieces into oblong shapes.
Repeat the same steps for all the puris. Deep fry in hot oil till golden brown. Sprinkle powdered sugar on both sides, immediately after removing.
It can also be be served with warm milk poured on top of chirotti.
Ingredients:
Maida - 2 cups
Chirotti Rava- 1/2 cup(fine sooji)
Melted ghee, Rice flour- 2 tbsps
Powdered sugar - as required
Cooking soda- 1 pinch
oil- for frying
Method
Mix maida, sooji and soda together and mix well. Add water and make smooth an pliable dough. Keep it closed with a wet cloth for 20 mins. Mix the ghee and rice flour together to a smooth paste.
Divide the dough into equal portions. Take one portion (let the others be covered with wet cloth, to prevent from drying) and make small puris. Take one puri and apply the paste evenly , and close with another puri. Repeat the process till a set of 4 is done(one on top of another- total 4 puris). Roll like a mat and cut into equal pieces. Flatten each pieces into oblong shapes.
Repeat the same steps for all the puris. Deep fry in hot oil till golden brown. Sprinkle powdered sugar on both sides, immediately after removing.
It can also be be served with warm milk poured on top of chirotti.
Potato Kebabs
This is a great evening snack and very easy to make.
Ingredients :
Potato- 1/4 kg
Bread -5 slices
Chopped green chillies- 1 tsp
Chopped mint and coriander leaves- 3 tbsps
Dhania , Jeera powder- 1 tbsp each
Turmeric powder- 1/4 tsp
Garam Masala- 1/2 tsp
Rice flour- 4 tblsp
Amchur powder- 1/4 tsp
Salt- as required
Oil- for frying
Method
Pressure cook the potatoes and peel and mash them well. Soak bread slices one by one and lift out immediately and squeeze moisture and add to the mashed potatoes. Add all the other dry ingredients. Make balls and shape into kababs and deep fry in hot oil till crisp and golden brown. Serve hot with sauce.
Ingredients :
Potato- 1/4 kg
Bread -5 slices
Chopped green chillies- 1 tsp
Chopped mint and coriander leaves- 3 tbsps
Dhania , Jeera powder- 1 tbsp each
Turmeric powder- 1/4 tsp
Garam Masala- 1/2 tsp
Rice flour- 4 tblsp
Amchur powder- 1/4 tsp
Salt- as required
Oil- for frying
Method
Pressure cook the potatoes and peel and mash them well. Soak bread slices one by one and lift out immediately and squeeze moisture and add to the mashed potatoes. Add all the other dry ingredients. Make balls and shape into kababs and deep fry in hot oil till crisp and golden brown. Serve hot with sauce.
Tuesday, February 24, 2009
Vegetarian Thali
I made this for Sivaratri. Normally amma does payasam, chickpea sundal with sweet potato. I brought in the other dishes since I was in a good mood to cook.
Sweet Potato
Cook the sweet potato on enough water in pressure cooker for 1 -2whistels. Drain and peel the skin off. Sprinkle little salt and pepper (Optional).
Carrot Kosambari
Ingredients
1 - Carrot
2Tbsp- Moon Dhal, soaked for 2 Hrs
1- Green Chilli, finely Chopped
2Tsp- lemon Juice
Salt
Peel the skin and grate the carrots.Drain the dhal and mix it with the carrots. Add green chillis. Just before serving, add the lemon juice and salt.
Moon Dhal Sundal\Salad
Ingredients
1\2 Cup - Moong Dal,soaked atleast for an hr
1- Onion, finely Chopped
1- G.Chilli, finely Chopped
Few Curry leaves
Tempering
1- Red Chilli,broken
1 tsp each- Mustard Seeds, Channa dhal, Urad dhal,Oil
Method :
Cook the moong dhal with salt till mushly or as desired. Heat oil in a kadai. Add the tempering.Fry the onions and green chillis.Saute till the onions turn pink. Now add the moong dhal and stir well.
Jolad Roti
Ingredients
2 Cups- Jolad flour
1tsp- Salt
METHOD :
Mix in the flour and salt. Add warm water and knead to a smooth dough. These rotis are made by made , so be extra careful. Take a lemon sized ball and flatten them, using hands press to make a circle. Wet your hands to make these roti. Carefully tranfer to the tawa. Pour a tsp of oil and cook. Press the roti with wet cloth\tissue and cook well on both sides.
Sweet Potato
Cook the sweet potato on enough water in pressure cooker for 1 -2whistels. Drain and peel the skin off. Sprinkle little salt and pepper (Optional).
Carrot Kosambari
Ingredients
1 - Carrot
2Tbsp- Moon Dhal, soaked for 2 Hrs
1- Green Chilli, finely Chopped
2Tsp- lemon Juice
Salt
Peel the skin and grate the carrots.Drain the dhal and mix it with the carrots. Add green chillis. Just before serving, add the lemon juice and salt.
Moon Dhal Sundal\Salad
Ingredients
1\2 Cup - Moong Dal,soaked atleast for an hr
1- Onion, finely Chopped
1- G.Chilli, finely Chopped
Few Curry leaves
Tempering
1- Red Chilli,broken
1 tsp each- Mustard Seeds, Channa dhal, Urad dhal,Oil
Method :
Cook the moong dhal with salt till mushly or as desired. Heat oil in a kadai. Add the tempering.Fry the onions and green chillis.Saute till the onions turn pink. Now add the moong dhal and stir well.
Jolad Roti
Ingredients
2 Cups- Jolad flour
1tsp- Salt
METHOD :
Mix in the flour and salt. Add warm water and knead to a smooth dough. These rotis are made by made , so be extra careful. Take a lemon sized ball and flatten them, using hands press to make a circle. Wet your hands to make these roti. Carefully tranfer to the tawa. Pour a tsp of oil and cook. Press the roti with wet cloth\tissue and cook well on both sides.
Red Chilli Chutney
Ingredients
10 - Red Chilli
3- Garlic Pods
Method :
Soak the chillis in water for 10 mins. Grind it with garlic and salt.
Chick pea, Cucumber Salad in Tomato pockets
ahem..! Just trying to give a trendy,funcky name to this recipe.It actually started off as a simple salad\sundal for a evening munch. To add to presentation, I just stufed them in tomato. This is due to influence of watching Food network.I changed the vegetable base and stuffing to suite our taste buds.
Ingredients:
1\2 Cup - Kabuli Chana, (soaked and cooked, or canned)
1- Onion, finely chopped
1- Green Chilli, finely Chopped
2- Tomato. riped
1- Cucumber, diced
Tempering
1 tsp- Mustard Seeds
1\4 tsp- Asafoedia
1tsp- Channa Dal.
1tsp - Urad Dhal
Method
Heat oil in a wok. Add the mustard seeds, once they splutter, add the channa, urad dhals, asafoedia. Fry till slighty brown. then add the chopped onions and green chilli. Saute till the onions turn pink. Switch off and add the channa , salt and give a nice stir. Add the cucumber. Serve chilled or at room temperature.
Now to add some innovation to this traditional dish.
Take tomatoes and cut the edges. Using a spoon and gently scoop out the flesh and seeds. You can add this flesh to the salad.Add little salt and pepper in the pockets and fill it with the salad.Spray little oil on the tomatoes and bake at 375 C for 20 mins or till the tomatoes skin shrinks.
Ingredients:
1\2 Cup - Kabuli Chana, (soaked and cooked, or canned)
1- Onion, finely chopped
1- Green Chilli, finely Chopped
2- Tomato. riped
1- Cucumber, diced
Tempering
1 tsp- Mustard Seeds
1\4 tsp- Asafoedia
1tsp- Channa Dal.
1tsp - Urad Dhal
Method
Heat oil in a wok. Add the mustard seeds, once they splutter, add the channa, urad dhals, asafoedia. Fry till slighty brown. then add the chopped onions and green chilli. Saute till the onions turn pink. Switch off and add the channa , salt and give a nice stir. Add the cucumber. Serve chilled or at room temperature.
Now to add some innovation to this traditional dish.
Take tomatoes and cut the edges. Using a spoon and gently scoop out the flesh and seeds. You can add this flesh to the salad.Add little salt and pepper in the pockets and fill it with the salad.Spray little oil on the tomatoes and bake at 375 C for 20 mins or till the tomatoes skin shrinks.
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