sabbakki/sabudani/tapioca khichadi

sabbakki/sabudani/tapioca khichadi

Today being maha shivaratri fast, I had prepared sabudani khichadi and senga laddu(undi).I could post only the recipe of shenga undi/ground nut laddu other day.Here comes the recipe for sabudani khichadi.This is exactly how my grandmother used to prepare it.Again dedicating this recipe to my late grandmother(mother's mother).

The required ingredients are:

1. thoroughly washed sabbakki/sabudani,soaked overnight. 3 cups
2. 1 medium sized potato thinly cut
3. 2 green chilies cut
4. ghee 2 tbsp
5. cumin/jeera 1/2 tsp
6. roasted peanut/groundnut powder 1/4 cup
7. sugar 1-2 teaspoons or as per requirement
8. salt to taste.

Method of preparing the Khichadi:

1.Heat a heavy bottom kadhai.
2.add ghee to melt and jeera/cumin seeds to splutter.

3.Add green chilies.saute for a few seconds.

4.Add potato and fry till the potatoes are cooked.

5.Add soaked sabudani/sabbakki/tapioca.I added 3 cups  of soaked sabudani.

6.after stirring the above ingredients for a minute or so add powdered peanut and sugar and salt.

7.cook  covered stirring in between.

8.After a total of 10. minutes my khichadi looked ready.The sabudani should turn transparent .This is the important point to make a tasty khichadi.If the sabudani is raw, does not make a great khichadi.
keep on a medium to low flame stir occasionally.

9.Serve with some curd and shenga undi/peanut laddus.As in the picture below.

My grandmother would avoid lemon/lime juice,mustard seeds turmeric powder ,coriander,curry leaves in the vrat recipe.

She would some times make a simple greenchili,salt and roasted peanut chatni to go with this khichadi. 

For a variation you can try this recipe with green chili+turmeric powder to make a yellow colour khichadi

or red chili powder to get red coloured khichadi.

Some lime/lemon juice and fresh coriander will only enhance its flavour take this regular vrat  khichadi to next level.

Why not try it for a breakfast  I mean for a change?Give it a try!

green moong sprout chat

green moong sprout chat/ಮೊಳಕೆ ತರಿಸಿದ ಹೆಸರು ಕಾಳಿನ ಚಾಟ್ 

Today I made this healthy and tasty sprouted moong chat for evening snacks.This is very simple to make.Requires few ingredients and quick one to do if the sprouts are on hand.I usually make the sprouts at home once a week or sometimes once in a fortnight.Use the sprouts in various recipes like salads, side dish, for making misal,sprouted rice etc.

This particular chat can be prepared with raw sprouts or with partially cooked sprouts.

 This particular recipe is  kids' friendly and a no fire recipe.Just putting together the required ingredients to our tase is all.The kids can do this with least help from their parents or elders.

The Ingredients are:

1. Sprouted moog beans 1/2 cup
2. pomegranate seeds 1 tbsp / to our taste
3. chopped onion 1 tbsp/ to our taste
4. chopped tomatoes 1 tbsp/ to our taste
5. chopped coriander a few/ to our taste
6. chat masala 1/4 tsp
7. sugar 1/4 tsp
8. salt to taste
9. lime juice 1 tsp

 Method:

1. wash the sprouts thoroughly.put in a microwave safe bowl.cook covered on 80% power. for 1.30 mins or just to remove the rawness
2. let the sprouts cool.
3. Add all other ingredients.Give a good stir.Serve garnished with some coriander and tomatoes.

A perfect evening snack the kids can prepare themselves and enjoy! very healthy indeed!!

I dedicate this recipe to my friend Dr.Bhavanis daughter Brinda.She is 10 years old and has shown tremendous interest in cooking at a very early age!This is a simple recipe for you Brinda to encourage you through your interests!Give it a try!All the best to kid chef in you!!!

Tulasi tea/ತುಳಸಿ ಚಹಾ

Tulasi tea/ತುಳಸಿ ಚಹಾ 

 I usually consume tea twice a day. Nobody would deny a cup of hot tea in these winters.If it is flavoured with ginger,cinnamon,cardamom or tulsi... nothing like it makes the evening better!

Whenever my family visits temples we get prasada,viz.fruits,flowers and some Tulasi too.I dry the tulasi if it is summer time and use it in my tea.Today I used  the fresh tulasi leaves in my tea.Tulasi not only gives tea a flavour but has many health benefits as well!

enjoy this tulasi flavoured tea during this winter season.

Ingredients:

1. 1/4 cup water
2. 3/4 cup milk
3. 1 tsp sugar
4. 1or 1/2 tsp regular tea powder
5. some fresh tulasi leaves

Method:

• heat the water and milk together in a vessel.
• add sugar to melt
• when this starts to boil,add tea powder and tulasi leaves.boil for a minute.switch off the flame,cover it for a minute.
• Serve with some avalakki chivda!

Bhindi fry/okra fry

Bhindi fry/ okra fry

This bhindi fry curry is very easy to make. As always I keep my cooking simple and the ingredients are few. Kids will love this.

So here are the ingredients required for making the simple bhindi fry.

1. bhindi/okra/bendekayi 250 gms(thoroughly washed and dried before chopping.discard both the ends. )
2. red chili powder (byadgi variety) 1/2 tsp
3. oil 1 tbsp
4. mustard seeds 1/2 tsp
5. turmeric powder 1/4 tsp
6. hing or asafoetida a pinch
7. sugar 1/2 tsp
8. salt as per taste.

Method:

1.Heat oil in a kadhai.

2.Add mustard seeds to splutter, then add turmeric powder,hing.

3.Add the chopped bhindi/okra/bendekayi

this pic taken after 2 mins

4.saute on a medium flame for about 6 minutes.

5.Add red chili powder,salt,sugar.

this pic taken after 6 mins

6. saute for 2-3 minutes more and remove to a serving bowl.

The simplest bhindi fry in the world is ready!

You can add lime juice to enhance the taste in the step no. 6.If added later the curry becomes gooey.

This side dish goes well with chapati,phulka,jowar roti,curd rice.

Can be rolled in a chapati to make the tastiest bhindi Roll for the lunch box.

Note:This curry has to be prepared uncovered.Or else it becomes gooey.

Bellulli chatni pudi/ garlic coconut chatni powder

Bellulli chatni  pudi/ garlic coconut chatni powder

This is a very easy to make chatni pudi recipe.Bellulli or garlic is considered to be good for health.Consuming it on daily basis helps fight many diseases such as cough,cold etc.It is also considered to be a natural antiviral,antibacterial,reduces cholesterol,insulin,blood pressure.Protects heart,good for allergies,prevents cancers,reduces weight,helps maintain body heat.... and so on. Brahmans usually avoid garlic and onions in the daily cooking,but use garlic as a medicine in the postpartum diets.

Usually after the delivery(postpartum or postnatal) mothers are put on a diet and not allowed to consume raw chilies, raw coconut etc in the food..usually the food is bland and this chatni pudi accompnied with the meal gives a very good taste and makes food much tastier.

The ingredients are:

1. grated dry coconut 1 cup
2. garlic pods 20.. (indian jawari)
3. red chili powder(byadgi variety) 2 tbsp
4. salt 1/2 tsp 

Method:

1. dry roast the grated coconut just to remove the rawness from it.
2. dry roast the peeled garlic pods to get rid of the raw smell.

Remove on a plate and let these cool a bit.

Once cool enough, put all the ingredients,run in a mixer jar to form a coarse powder.The delicious bellulli chatni pudi is ready.

Take out on a plate let it cool completely to store in a jar.

Can be Stored over the shelf in air tight container for about a week.

you can skip the roasting part and make the same chatni pudi without roasting any of the ingredients.

Enjoy with jowar roti(jolada rotti)curd rice,bread toast,hot rice with some ghee, which ever way you like it! 

Methi poori / puri

Methi puri

methi puris

This is one of the lunch box recipes.

Other day I made these methi puris for my daughter's lunch box.She and her friend loved these.This is very easy to make and a bit  healthier and tastier than the regular plain puris.

The ingredients required are:

1. Wheat flour 3/4 cup or to make 5 medium sized puris
2. washed and chopped fresh methi leaves(fenugreek) 1/4 cup
3. red chili powder 1/2 tsp
4. 2 pods of crushed garlic
5. a pinch of asafoetida or hing
6. salt as per taste
7. Water as required to knead into a firm dough
8. cooking oil for deep frying

Method:

mix all the dry ingredients from 1 to 6 .

Add a little water at a time and form a firm dough.

puris rolled out of firm dough absorb less oil while deep frying

let the dough rest for about 5-10 minutes.

divide into 5 portions.

take each ball and roll into puris.

deep fry till golden in colour and take out on a tissue paper.once cooled pack in the lunch box.

ingredients for methi puri

methi puris in the lunch box

The puris taste delicious just as they are or some tomato ketchup as well.Give these methi puris a try.Not only your kids,but you will also like them!

Sagu for puri

sagu for puri/ sagu/kurma

Today  I had decided to do puri,sagu,rice,Rasam for lunch.For sweet portion of the meals, a pack of shrikhand  is readily waiting in the fridge.(Being lazy, did not make at home).Puri goes well with shrikhand and sagu .sagu is also called 'kurma'

sagu today I made, turned out to be super tasty.My daughter refused to eat rice or shrikhand, and happily relished the puri sagu which was a big  compliment enough to make me get going and post this recipe to the  blog.

here are the ingredients I used:

1. potatoes 2 no.s (medium sized).peeled and finely diced.
2. french beans 10-12. no. finely chopped
3. cauliflower florets, 1/4 cup finely cut
4. green capsicum, finely chopped 1/4 cup
5. carrots,small sized, 2. no.s,  finely chopped
6. onion 1 medium sized roughly chopped
7. tomato 1 medium sized
8. coriander ,handful
9. freshly grated coconut 1/4 cup
10. 1/2 inch cinnamon stick
11. 1/2 tsp coriander seeds
12. oil 1 1/2 tbsp
13. curry leaves , just a few
14. mustard
15. asafoetida
16. turmeric
17. red chili powder 1 1/2 tsp
18. salt as per taste
19. fried gram powder 1- 2 tbsp
20. milk 2 tbsp

Method:

• wash the ingredients from 1 to 5 and boil or pressure cook for 3 whistles.
• grind the ingredients from 6 to 11 in a mixer jar.
• heat oil in a kadhai
• add mustard seeds to splutter,add hing,turmeric powder,curry leaves.
• add the ground mixture of onion,tomato .etc.
• fry the mixture till the oil separates and there is no raw smell.
• add the cooked vegetables.
• add chili powder,salt and mix well. cook for about 3-4 minutes.
• add fried gram powder to thicken the gravy.
• add 2 table spoons of milk.Bring to boil and remove the kadhai from the flame 

Delicious sagu is ready.Light on the spices.. as ginger,garlic, and green chillies are not used.Give this sagu a try and let me know how you all liked this recipe!

sweet shankarpali

sweet shankarpali

Happy diwali to all!
Here is my sweet recipe for Diwali this year.Very simple and easy recipe to make.

The ingredients required are,

1. ghee or clarified butter 1 measure
2. sugar 1 measure
3. milk 1 measure
4. maida or All purpose flour.(APP)(just enough to form a soft dough ..not too much. I lost the measurement of how much I exactly used this time.. but will check and post back later)
5. Oil to deep fry

Preperation:

• In a vessel  warm the milk .
• add sughar to dissolve
• add melted ghee or clarified butter
• Let the mixture cool for some time.Add maida(APP) to the mixture and keep on adding till a soft dough is formed.Note that too much of maida or excess maida is going to make the shankarpali hard and not very crisp.
• Let the dough of maida,sugar,milk and ghee rest for about 4 hours.

method :

• make medium sized  balls of the dough.Roll with the help of rolling pin. You will not need any maida for dusting,to roll out the roti ,out of the dough as it has lot of ghee in it.
• cut diamonds out of the roti rolled.
• deep fry in batches till light golden in colour.

Enjoy crisp shankarpali on Diwali

Store in air tight container for about a week on the shelf.

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.

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

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