karid avalakki chivda

This is one of the varieties of the chivda.In kannada 'karida 'means deep fried.Thick poha is deep fried in oil to make it extra crispy n crunchy.Tastes very yum with hot tea.As the poha is deep fried it is not a healthy food though :P.. so weight wathcers n cal conscious people .. watchout please!

Ingredients:

Thick poha 2/3 cups

peanuts 2 tbsp

roasted chana 1 tbsp

curry leaves a few

cashews a 5-6

almonds 5-6

red chilies 1 or 2

oil for deep frying

and salt,chili powder, to taste and a pinch each of asafoetida and turmeric powder.

method:

heat oil in a kadhai .. Oil has to be hot as need for frying the bhajjis. Take a medium sized metal strainer...holding this strainer in the hot oil first deep fry peanuts,cashews,roasted chana,almonds and the red chili.Strain on a tissue and keep aside.Fry curry leaves as wee.. be very careful while frying as it splashes out the hot oil.

In the same strainer start frying thick poha just a few teaspoons at a time .. frying does not take much time. Strain all the excess oil very well and spread the fried poha on a tissue .Discard the leftover oil.

when the poha is hot add all fried ingredients and salt,chili powder,haldi,hing and mix well.

Enjoy the Delicious fried chivda with a cup of hot tea.

DIWALI PHARAL :-)

Here are the pictures of Diwali 2008 at last... I mean after a long time.

This is the picture of the Rangoli I made with rice flour, in the patio

The following picture is the Diwali pharal .

From top left to right are....

Chakli(muruku) made with kepra chakli mix,Rava besan ladu(tachani besan ladu),Badam halva,Shankar pali,think poha chivda,patata poha(susla),nippattu and cornflakes chivda.

Awards!

This is my first award ever!... awarded by Malar Gandhi of 'kitchen Tantra'.Thank you so much Malar!

I would like to pass this on to five fellow bloggers and they are!

1) ujju of ujju's flavor

2)Veena of veena's flavour

3)Divya vikram of Dil se

4)http://www.foodbuzz.com/foodies/profile/kgsamayal

5)Purva of purva's Dawat.

congratulations Friends!

Please pass it on to any 5 fellow bloggers!

mehandi for diwali

I love mehndi tattoos.My daughter also loves as much as I do, Here are the pictures of the mehandi tattoo done by a ready made mehandi cone.

1)mehandi on my 2 years old daughter's palm.I wish I would have done nice around the mango design and on the fingers also but she is too little to sit still for long time and I had to finish it fast and dry it quickly with a blow dryer(hair dryer) . she hardly kept for 2 hours but still that was sufficient to get nice dark orange colour which lasted for 3 days.

2) my mehandi tattoo Arabic style.

TACHANI BESAN LADDU / RAVA BESAN LADDU

HAPPY DIWALI !

my diwali 'Pharal' is ready. I have made shankarpali,badam halva,chivada,chakli,nippattu(almost got over) and today yet to make karanji(karchikayi/gilaganchi) and cornflakes chivada.

Will post a picture of the pharal items shortly.

Yesterday I made 'Tachani besan laddu' also called as Rava besan laddu.This is second time I am making this after a small trial batch last week. I prefer this laddu to besan ladu ever since I was small . I made it on my own after my mother told me over phone exactly how to make it. And she was very happy when I said that it really turned out very well.

This is my first post of diwali pharal(many more yet to post ) and also for the contest ''sweet celebrations '' by Aparna.. http://mydiversekitchen.blogspot.com/2008/10/celebrating-one-year-of-posts-at-my.html

recipe:

for syrup: 2 cups sugar( u can add 1:1 ratio also... i prefer less sweet)

water just enough to cover the sugar.

few strands of saffron

other ingredients:

1 1/2 cup bombay rava(fine semolina)

3/4 cup besan (ratio is 2 rava: 1 besan)

ghee 4 tbsp + 7 tbsp

few cashews halved

few raisins

pinch of cardamom powder.

Process:

roast rava in 4 tbsp ghee on a medium flame stirring continuously to get nice golden colour and keep aside in another bowl.

roast besan in 7 tbsp ghee till it becomes golden and add the dry fruits and pour in the same bowl of rava.

prepare sugar syrup by adding just enough water to cover the sugar and stir occasionally.add saffron. to check the consistency take some water in a small katori(steel bowl) drop the syrup and if it does not mix into water and forms like jelly... it is ready.(or make one string consistency syrup .What i mentioned is little kachcha syrup))

pour the syrup on the rava besan mixture mix well and let cool.

keep on checking... may be after 2 hours.. you will find that the mixture is just right to roll into balls. add cardamom powder and mix well and make the laddus of the size u like.

Enjoy the delicious 'TACHANI BESAN LADDU'

chole

samosa and chole is my favourite of the Punjabi dishes.

Today I made chole for lunch and it turned out awesome!I did not fry Bhaturas or puris.. as my husband does not prefer oily stuff .I made chapati to go with chole.

Here is the recipe for Punjabi chole .

Ingredients:

1 cup dry kabuli chana(white garbanzo beans or chick peas)washed soaked overnight

2 tomatoes

1/2 large onion

1" ginger root

2 cloves garlic

2 tsp oil

1/4 tsp jeera/cumin

1/4 tsp mustard seeds

1-2 bay leaves

1" cinnamon stick( dalchini)

cloves 5-6

1-2 cardamom

3 green chilies slit lengthwise

garam masala 3 heavy pinches(the strong type... recipe n link yet to be posted ..)

1/4 tsp turmeric

salt to taste

water.. 1/2 cup + 1 1/2 cup.

before serving add..................

coriander.. chopped,

onion finely chopped

squeeze lime.

Method:

drain all the water from the chick peas and wash thoroughly. Pressure cook in 1/2 cup water for 3 whistle.

puree tomatoes,onion,ginger and garlic(this was exactly 1 cup after pureeing )

heat a heavy bottom vessel add oil,mustard seeds, cumin and let splutter.Then add cinnamon,cardamom,cloves,bay leaves.

add turmeric,green chilies,red chili powder and add the pure` carefully.

let it cook till all the raw smell is gone and oil oozes out.

add the cooked chickpeas and add 1 1/2 cup water.. add salt ,bring to boil and simmer for 15-20 minutes.

Garnish with chopped coriander and onion and squeeze lime to add some more taste!

Sambhar powder type 1

This is the recipe for sambhar that we make with Idlis
Ingredients:
1 cup coriander seeds
1 1/2 cups dried red chillies(use byadagi chilies..)
1/4 cup Channa dal
1/4 cup Urad dal
1 tbsp methi/ fenugreek seeds,(add little more if u like)
Method:
Dry roast all the ingredients separately
Let cool and grind to fine powder.
store in air tight jar.
This powder has extra chilies in it so be careful if adding chili powder to the sambhar.

Batata poha

Batata poha or the wet variety of poha is called ' soosala' in some parts of North karnataka and it is very easy and quick to make and as such usually guests are offered either this or upma in the North karnataka region.
One of my friends in Indus ladies forum had asked me to post this recipe.. so here is the recipe for her and to you all.

Ingredients:

1. 3 cups thick poha(nirmal brand)
2. 1 onion cut into squares
3. 1 tomato ( not very juicy)
4. 1/4 cup cucumber or potato(I usually use either of these)
5. 8-9 curry leaves
6. 2 -3 strands coriander finely chopped.
7. 3 green chilies .. or as per taste
8. 1/2 lemon/lime
9. oil 1 tbsp
10. mustard 1/2 tsp
11. cumin 1/4 tsp
12. asafoetida ,a pinch
13. udad dal 1/2 tsp
14. peanuts, 1 tbsp
15. dalia 1 tbsp
16. turmeric 1/4 tsp
17. sugar 1/2 tsp
18. salt to taste.

Method:

• in a large vessel heat oil, add udad dal .. let it turn golden and add mustard and cumin.
• add curry leaves,asafoetida,dalia and peanuts,turmeric,cut vegetables and let the vegetables cook. Meanwhile in a strainer quickly wash the poha in cold water taking care that it does not become soft.(if you are using very thick variety of poha , wash ahead and set aside for 10 -15 mins)
• add washed poha stir, and add salt, sugar,and mix well gently.
• cover and let cook for a minute and set aside.squeeze lemon and mix well.
• serve hot garnished with finely chopped coriander.( it is sometimes garnished with freshly grated coconut, hot mix, bhujiya(sev)

serves 4- 5

onion dry curry

This is very easy to make and last for 2 days on shelf as it is not cooked in water. Good to carry while travelling

ingredients:
2 large onions, diced
2 tbsp fine semolina(bombay sooji)
1 tbsp besan(ground chickpea flour)
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric
pinch of asafoetids(hing)
1/2 tsp red chili powder or as required
salt to taste

method:
heat oil in a pan,add mustard,cumin,and add the diced onions.
add turmeric and salt. stir well, cover and let saute for some time until onions are soft.
then add hing,red chili powder and mix well.
add besan and sooji and mix well and cover and let cook well on a very low flame.
This side dish goes well with chapati, and curd rice.

khichadi masala

Huggi/pongal/moongdal khichdi masala

The  quantity of masala is required for making

1/2 cup rice and 1/4 cup moong dal

3 tbsp dry coconut grated

2 tbsp coriander seeds

1 1/2 tsp cumin

5 cloves

1 cardamaom

6-7 black pepper seeds

small cube of black rock hing(asafoetida)(or else use powdered asafoetida in seasoning)

easy chtutni powder

this is called shenga puthani hindi.

This goes very well with batata poha,curd rice,lemon rice and I add a little bit of this chutni on dry potato curry.
ingredients:
1 /2 cup roasted peanuts(ground nuts)
1/2 cup roasted Dalia(puthani)
few pinches of hing(asafoetida)
salt to taste
2 tbsp red chili powder or as per taste
1 clove garlic.

roast garlic along with dalia and let all ingredients cool completely.
add together in a mixer grinder and make a powder (do not make it very fine)
store in air tight jar for a week or two.

cantaloupe smoothie

cantaloupe smoothie

This is very easy and tasty drink,
Ingredients:
1) 1 1/2 cup diced cantaloupe
2) 1/3 cup milk
3) 2 - 3 ice cubes
4)2 tsp sugar
5) few strands of saffron to garnish

Method;
mix all the ingredients except saffron in a blender and blend till smooth.
serve cool garnished with the strands of saffron.

I have used few pomegranate seeds as well

kesari bhat

kesari bhat ( sweet rice )










kesari means 'orange' colour in Kannada and bhat is the Marathi word for rice.In northern parts of karnatak kesari bhat means a sweet rice unlike the rava kesari or the sooji halva.This sweet is considered one of the PAKWANNAS. I am presenting this on the occasion of Durgashtami one of the holy days of NAVARATRI FESTIVAL.
ingredients:
1/2 cup Basmati rice( I used Royal brand here)
3/4 cup water to cook the rice.
1/2 cup sugar
1/2 cup water to make the sugar syrup
1 tsp pure ghee
4 cloves cloves
few cashews and raisins
1 cardamom
1/4 tsp saffron strands.
Method:
thoroughly wash the rice and cook the rice.Let it cool and separate the grains with a fork.
heat a vessel and add ghee.add cloves,cashews,raisins and cardamom and fry to get golden colour.
add 1/2 cup water and 1/2 cup sugar and the saffron strands. Let sugar dissolve in the water and cook for another minute or so.
add the cooked and cooled rice and gently mix well.
cover and steam for few minutes taking care not to scorch the bottom.
aromatic Kesari bhat is ready to enjoy!
In this recipe even though I have used cardamoms the fragrance of saffrons overpowered the cardamom. I did not bother to get the perfect orange colour by adding artificial food colours. i am very much happy with the natural colour of the saffron.

Dosa(ದೋಸೆ)

Dosa(ದೋಸೆ)

ingredients

2cups rice(I use sona masoori)

1/2 cup udad dal

1/4 cup chana dal and moong dal mixed

1 tsp methi seeds(fenugreek seeds)

2 tbsp medium poha

salt to taste

soak all ingredients,except poha in water overnight
clean the soaked ingredients with fresh water again and add poha
grind to form smooth paste of medium consistency.you can add salt at this stage if fermenting is taking long time as in winter or in cool places.
or else you can add salt just before making Dosa.
method of preparing Dosa
mix well the fermented batter taking care it does not loose the aeration.
take a ladle full of batter and pour in center over the hot nonstick pan. spread in circle with the help if the ladle to form a thin circle and cover.
wait till you see brown colour patches.



carefully lift with a spatula and turnover.
bake for a minute and turn again and fold.
Wala crispy dosa is ready : ) Enjoy with coconut chutny and potato curry.

Mamra,chivda,bellulli mandakki (ಬೆಳ್ಳುಳ್ಳಿ ಮಂಡಕ್ಕಿ,ಚುರಮುರಿ ಚಿವಡಾ)

Mamra(chiwda) (ಬೆಳ್ಳುಳ್ಳಿ ಮಂಡಕ್ಕಿ,ಚುರಮುರಿ ಚಿವಡಾ)

This is very easy and simple to make.A good tea time snack and the most commonly available in every north karnatak household .This is the main ingredient for chats like bhel and misal.I like to enjoy this hot chiwada with a cup of tea during rainy afternoons.

Here is the recipe.

Ingredients

1. mamra 150 to 200 gms
2. roasted dalia 3 tbsp
3. peanuts 3 tbsp
4. 3 cloves garlic
5. curry leaves 1 string
6. oil 2 1/2 tbsp
7. turmeric 1/4 tsp
8. red chili powder(paprika) 1-2 tsp
9. salt to taste.
10. mustard seeds 1 tsp
11. cumin 1 tsp.

In a dutch over or kadhai heat the oil,add mustard seeds,cumin and add crushed garlic.

once the garlic turns brown add dalia,peanuts and fry for 15-20 secs. add turmeric,red chili powder and curry leaves.

add mamra and sat and mix well on medium heat till mamra becomes crunchy.

let cool uncovered and store in a air tight container. stores up to 2 weeks.

serve with onion and green chilies

Moong dal (ಹೆಸರು ಬೇಳೆ ಸಾರು)

Moong Dal with kasoori methi(dals) (ಹೆಸರು ಬೇಳೆ ಸಾರು)

this is very easy to make and bit different than the usual saaru(rasam) and Huli(sambar).

Whenever I am bored of eating the same rasam or sambar and still want some dal in the meals I usually make this .Very easy and really tasty .This recipe is out of my own experiments, and I like moongdal with garlic.

Ingredients

1. 1 cup cooked moong dal
2. onions finely chopped
3. 1/2 medium sized green tomato( tomatillo)
4. garlic 2 cloves
5. green chilies slit lengthwise
6. salt to taste
7. kasoori methi 1 tbsp
8. oil 2 tsp
9. jeera(cumin) 1 tsp
10. mustard seeds(rai) 1 tsp
11. turmeric 1/4 tsp

method
heat oil and add mustard and jeera
add turmeric and garlic
add green chilies,onion,green tomatoes and let cook for some time.
add cooked dal and add about 1 1/2 cup of water
bring to boil and add salt and kasoori methi simmer for a minute and this simple and flavourful dal is ready to enjoy.

Besan Ladu (ಬೇಸನ್ ಉಂಡಿ)

BESAN LAADU (ಬೇಸನ್ ಉಂಡಿ)

this is the most traditional sweet and a must to do during most of the festivals ,marriages and other celebrations.Actually I like this and Motichoor ladu among the ladus. So I asked my mother to give the recipe for this. she always cooks ... but by what she calls by ANDAZ. i.e eyeballing everything and does not measure. For me it was tough to learn like that.So I just followed the procedure she told and after doing ladus over several times . .got the procedure right.Hence noted down the recipe to make it easier next time.Here is the recipe I like to share with you.
Ingredients:

1. 2 1/2 cups Besan ( chickpea flour)
2. 2 cups powdered sugar
3. bombay sooji(semolina) 1 tbsp
4. Pure ghee 250 ml..or 15 to 16 tbsp
5. cardamom powder 1 tsp
6. 1 tbsp dry grapes (raisins)
7. 1 tbsp cashews cut into pieces( or any dry fruits of choice)

• in a kadhai or any nonstick saucepan add the besan and half of the ghee
• set on medium flame and keep stirring continuously
• add ghee little by little and the besan starts becoming runny.
• when it almost turns light golden in colour add the semolina and the dry fruits and raisins and keep aside from the flame.
• let it cool 4 1/2 to 5 hrs. when it has thickened add the powdered sugar and the cardamom powder. mix well and knead in any lumps.
• make small balls of equal size, in the palms of your hands .Makes about 25-30 ladus.

ENJOY! :-D

Knitting

when I was in school and college I was more interested in doing embroidery and stitching. I did join knitting class in 1992 summer.I did a pair of socks and a baby sweater in brick pattern in black and orange color, which I have not finished to this date.
I felt knitting takes lot of patience and did not carry on .Now I have a small 2 years old daughter around I do stitching and embroidery but not very often.
.All of a sudden ,I felt like I should do at least one sweater for my daughter and picked up the needles again.
I practiced a bit ,made a small jacket for a little Elmo she has.And I was confident enough to start the sweater.In almost 2 weeks i.e 2 hrs a day approximately this sweater was ready.I am so proud that I finished this ! when I told my mother that I finished this sweater she did not forget to remind me of the sweater which is still lying unfinished for years.I sure will finish it and meanwhile second sweater for my daughter is getting ready.

Rasam

RASAM

1. tomato 1 medium sized
2. curry leaves 5-6
3. coriander 4-5 strings washed no need to chop
4. hing , a pinch
5. mustard seeds 1/4 tsp
6. jeera1/4 tsp
7. haldi 1/4 tsp
8. rasam powder 1 or 2 tsp or according to your taste
9. water 2 cups
10. salt to taste
11. oil 2 tsp
12. garlic 2 cloves mashed
13. tamarind pulp 1 tbsp

• heat oil in a saucepan
• add jeera and mustard seeds
• add curry leaves and garlic
• add hing haldi
• add tamarind pulp and let cook till all the raw smell is gone
• add tomatoes and cook well
• add water,salt and coriander leaves
• bring to boil and add the rasam .

If you like it thick you can add about 2 tbsp of cooked tur dal to it as well.This is too good when having cold or cough.

Rasam Powder

Bala's Rasam Powder ( ಬಾಲಾ ಹೇಳಿದ ಸಾರಿನ ಪುಡಿ)

when I stayed in New Jersey I was very lucky to have Bala as my neighbour downstairs.We used to exchange our dishes and I got to learn a lot from her.I always admire her. she is really very knowledgeable and helpful to everyone and have some great favours done to me and our family which we can never ever thank enough. every time I make this wonderful rasam I thank her for sharing this recipe with me.So I call this Bala's rasam.here is the recipe for

the rasam powder

1. 2 cups Dhaniya(coriander seeds)
2. 1 cup red chilies(less pungent)
3. 3/4 cup jeera
4. 3/4 cup black pepper
5. 1/2 cup tur Dal
6. 1 tbsp methi seeds
7. curry leaves 1 string
8. haldi( 1 -2" root) or 2 tsp haldi powder

• in a kadhai dry roast all the ingredients separately till they get nice golden color
• let cool and grind to from fine powder
• store in a airtight jar

please see the recipe to prepare the rasam using this powder to enjoy this wonderful rasam.

ridge gourd curry

ridge gourd curry(ಹಿರೆಕಾಯಿ ಪಲ್ಯ )

ingredients:

1. skinned and diced ridge gourd 2 1/2 cups
2. soaked moong dal 1/3 cup
3. peanut powder 2 tbsp
4. oil 1 tbsp
5. mustard seeds 1/4 tsp
6. jeera 1/4 tsp
7. curry leaves 4-5
8. red chili powder 1/4 tsp or as per taste
9. gud 1/4 tsp
10. salt to taste
11. goda masala (kaala masala) 1/4 tsp optional

• heat oil in a pan add mustard and jeera let splutter and add curry leaves and hing
• add soaked moong dal and cover to cook for some time
• add the diced ridge gourd and mix well. cover and let cook for some time
• add red chili powder, masala powder(optional),gud,salt, peanut powder and some water to cook. cook till the ridge gourd is just soft enough.

udad daal chatni powder

udad daal chutny powder/ಉದ್ದಿನ ಬೇಳೆ ಚಟ್ನಿ ಪುಡಿ

ingredients:

1. 2 cups udad daal
2. 1 cup chana daal
3. 1/2 cup til (sesame seeds)
4. 1 cup peanuts
5. 3/4 cup dry coconut grated
6. 1/2 cup red chili powder.
7. 2 string curry leaves
8. 2 tsp tamrind
9. 1 tsp hing
10. 1 tbsp gud
11. 1 tbsp oil to roast all the ingredients
12. salt to taste

method:

• in a kadhai roast all the ingredients separately in little oil and let cool.
• grind coarsely in a mixer.
• store in a air tight jar

This chutny powder goes very well with idli,curd rice, plain rice with ghee and chakli(murukku)! 

oh ya chakli is dipped in the chutny mixed in plain yogurt. A typical north karnatak style I guess!

my sewing projects

7 cup sweets,seven cup sweet

seven cup sweets

ingredients

1. 3 cups sugar
2. 1 cup grated coconut(fresh coconut)
3. 1 cup pure ghee/dalda
4. 1 cup milk
5. 1 cup besan.

Method

• in a kadhai mix all the ingredients together and heat on a medium flame stirring continuously.
• when the mixture starts to leave the bottom of the kadhai spread on a greased thali ( apply some ghee on your hand ,gently touch the mixture... if doesnot stick then ready).when cools cut into diamond shape.

I prepared this sweet for my daughter's birthday party.(the same in pictures was done for my daughter Prachi's  2 nd Birthday party)I thought of something traditional and homemade to share with .This is an alternate to mysorepak as it almost tastes like it.

coconut burfi/kobbari mithai

kobbarimithai/coconut burfi

1. 1 cup grated coconut(fresh coconut)


2. 1 cup sugar


3. 1/4 cup milk


4. 1 tsp cardamom powder


5. 1 tbsp of coarsely ground dry fruits to garnish

method:

•  mix coconut and milk in a blender and grind to form a smooth paste


• heat a kadhai and pour in the coconut paste and sugar and keep stirring on medium heat till the mixtures starts to thicken and forms like a ball


• grease a thali and spread the ground dry fruits and over this pour the cooked mixture and carefully spread it


• let cool and cut into shapes you like.