coconut chutny type#2

Coconut chutny type#2

I have posted the simple yet tasty version of coconut chutny earlier. This is the second version of the different varieties of coconut chutnies I make.

This particular chutny is sweet,tangy and hot and goes well with idlis.I should make a point here in advance that this is bit sweet in taste ,every chat lover might like the taste as this chutny too has most of the flavours in chat, viz. Sweet,tangy,hot.However may not be for hot chutny lovers.

The required ingredients for making idli chutny are:

1.  Freshly grated coconut 1 cup
2. Roasted channa dal/ phutane/ hurigadale 1/4 cup
3. Green chilies 2-3 
4. Cleaned coriander about 1/4 cup
5. Tamarind 2 tsp  or 1 tbsp
6. Jaggery1-2 tbsp
7. Salt to taste
8. Water as required for grinding

For tempering/tadka:

1. 1 tbsp cooking oil
2. 1 tsp mustard seeds
3. 1/2 tsp cumin/ jeera
4. 1 tsp black gram/ udad dal
5. 1/2 tsp turmeric
6.  1/4 tsp asafetida/ hing

Method of making idli chutny:

• Put all the ingredients of list 1 to a mixer jar.First churn a bit without water until phutana is ground coarsely. Then grind to make fine chutny adding required amount of water.
• Take the ground chutny to a vessel.
• For tempering,heat a tadka pan,add oil,then add black gram.when black gram turns light golden add mustard seeds and jeera.when they crackle,switch off the flame.
• Add turmeric and asafetida.

 Pour the tempering over the ground chutny and mix well.

Serve with hot idlis.The kids sure will love this taste!!
You can always increase or decrease the quantity of ingredients to suit to the taste of your family.This recipe gives just an idea.

eggless sweet milk bread

eggless sweet milk bread

This is going to be my first recipe among the baking catogery.And I am very much excited to post my eggless sweet milk bread recipe under this category!

So far I have baked bread thrice ,thank the recipe source which is here white bread.

My first bread following the exact recipe from the source turned out to be good in texture,less sweeter and very Yeats smelling one.

So second time I made my own changes to the recipe and baked my second loaf using All purpose Flour and wheat flour.It turned out to be good,while kneading the dough I felt that adding wheat flour is going to make a dense bread and it requires more liquid than maida.Still I used 3/4 cup milk only and baked.The bread was good and the texture was just perfect to make bruschetta , which I eventually made for dinner.

I posted the picture of 2nd loaf in the social networking website group and friends put requests for the recipe.As such today baked 3rd loaf making the improvements and this one turned out to be excellent one!

In the above pictures, you can see the bread in the picture on the left side is very soft and spongy, whereas the one in the pic. on the right side is bit hard, it takes longer time to rise as the amount of milk used is less.

you can choose to make either of the breads,both taste awsome!

The ingredients for making egg less sweet milk bread are:

1. 1 1/4 cup All Purpose Flour(APF)
2. 3/4 cup whole wheat flour
3. 1 tsp salt
4. 3/4 cup luke warm milk(1 cup for softer texture)
5. 3 tbsp sugar
6. 1 tsp active dry yeast
7. 2 tbsp oil or softened butter
8. 1-2 tbsp flax seeds to sprinkle on the loaf(optional)

some extra flour for dusting and some extra oil while kneading and greasing the loaf pan.

The process of making egg less sweet milk bread:

• dissolve sugar in the lukewarm milk,add 1 tsp of yeast(ADY)
• keep it for 10 mins.to proof or froth.meanwhile,
• add oil,salt to the flours.mix well.
• add the frothy milk to the flour and begin to knead.At this point the dough will be sticky or tight depending on milk used.(3/4 cup for dense texture and 1 cup milk for very soft texture)
• keep on kneading for 10 -12 minutes.
• keep the kneaded dough in a lightly greased vessel and cover with a damp cloth.let this rise double in volume which takes around 2 hours.
• take the risen dough, punch with your fist couple of times,take out of the vessel,knead a few more times and shape it into a rectangle to fit the size of a loaf pan.
• Fold the rectangle and pinch the dough to make a seam.Do the same on either ends and let the loaf sit in the greased pan.
• AT this point of second rising,depending on the amount of milk used let the dough rise.It takes about 1 1/2 hrs for 1 cup milk used and nearly 4 hrs for 3/4 cup milk used. the point is to see the dough rises double in the volume and then start baking
• when the dough has doubled in the pan,brush the top with milk and sprinkle flax seeds and very gently press them to stick to the dough.
• heat the oven 190 degree C (original recipe says 180 degree C) and bake for 30 -32 minutes.In my oven to get the proper colour I preferred 190 degree C.
• Take out the baked loaf from the pan immediately to stop the bottom of it getting soggy and let it cool on the wire rack for about 30.mins
• slice and serve.

Step by step pictures of making egg less sweet bread

left slice of bread using 3/4 cup milk smaller in size ,right side bread slice ,using 1 cup milk ,bigger and very soft

hayagreeva

Hayagreeva

Wishing all a very happy and colourful Holy!!

I know I am posting this a bit late,but better to be late than never!!By the way holy is celebrated till Ranga panchami day,As such I guess I am not posting too late on the occasion!!

On holi purnima day,(which fell on 5th of this month) usually puran poli(bele obbattu/hooraNada hoLige) is prepared.But me being occupied with some other things,was not able to do puran poli this time. :(

Usually it is either of puran poli or karigadabu at my home on most of the festivals,and whenever its not possibel to do either, the alternative is always HAYAGREEVA/MADDI/KADLE BELE PAYASA.

Being in hurry I prepared Hayagreeva today on the occasion of Holi purnima.Hayagreeva is one of the Pancha pakvannas, or the traditional,great 5  sweets.
This is easy to prepare.
The ingredients for Hayagreeva are:

1. chana dal (bengal gram)1/2 cup
2. grated jaggery less than 1/2 cup
3. ghee 1 tbsp
4. grated dry coconut 2-3 tbsp
5. dry fruits as required
6. cardamom powder 1/4 tsp
7. poppy seeds/gasagase 1 tbsp
8. rice flour 2 tbsp. 

Method of preparing Hayagreeva:

• wash the dal.Put in a cooker container.Pour water  just enough to cover the dal.
• cook upto 3 whistels.Let the pressure go down. mean while,
• heat a khadai,add ghee,roast dry fruits(dry grapes,cashew,almonds) and keep aside.
• In the same ghee put grated coconut and roast a bit,add poppy seeds and roast then add the rice flour and roast till the nice aroma is released.
• To this add slightly mashed chana dal.let it boil for some time.
• Add grated jaggery,cardamom powder and cook for a few minutes.switch off the stove and roasted dry fruits.
• Serve garnished with grated dry coconut.

Some times even edible camphor and diamond sugar is also added to this traditional sweet dish.

The rice flour added here will give a nice thick consistency and better flavour.

Hope you will like this.

HAPPY HOLY AGAIN!! 

green tomato chutny

Green tomato chutny

no onion,garlic,coconut,ginger, n no dals!!

This is a super tasty,sweet n sour chutny.This is my grand mother's recipe.So I am the third generation preparing this chutny.I used to help my grandmother grind this chutny in the black coloured,stone 'khalbatta' (mortor n pestel)that is still there.That way I remember the ingredients that were put in the chutney.
My grand mother's food always tasted the best  as she used to cook her everyday food on 'sigdi'.And I must say,there is some X factor adds to the taste of hand ground chutny. 
The unique thing about this chutny is that there is no ginger,garlic,coconut. even the udad dal or channa dal are not added to it.That gives a different taste to this chutny recipe!
This tastes best with hot rice and ghee,jowar roti,hot chapati.

The ingredients are:

1. green tomatoes 3.med. sized
2. green chilies,6-7
3. roasted groundnuts,a handful
4. roasted til or sesame seeds, 1-2 tbsp
5. jaggery 2-3 tbsp
6. salt as per taste
7. oil 1 tbsp

Ingredients for tempering:

1. 2 tsp cooking oil,
2. 1 tsp mustard seeds,
3. hing (asafoetida)1/4 tsp
4. turmeric 1/4 tsp

Method:

• wash and wipe clean the green tomatoes  and green chilies
• cut the tomatoes lengthwise
• heat a small kadhai
• add 1 tbsp oil
• add the chopped tomatoes and green chilies.
• saute till soft.At this stage it will be a very pungent aroma of green chilies all around. so to avoid it you can saute it covered.
• once the tomatoes n chilies are soft,switch off the flame and let cool.
• add the cooled stuff,groundnuts,til,jaggery and,salt  to a mixer jar and grind .some like the texture of the chutny bit coarse,some smooth. so grind as you like.

For tempering:

• heat oil in a tadka pan.
• add mustard seeds.let crackle.
• switch off the flame.Add hing(asafoetida) and turmeric powder.
• Add to the ground chutny.

In this chutny the dominating flavours are sweetness of jaggery,sourness of tomatoes and the aromatic hing!!
Try this and let me know how you liked it!

how to make sprouts at home

Mixed lentil sprouts

ಕಾಳು ಮೊಳಕೆ ತರಿಸುವ ವಿಧಾನ 

Making sprouts at home  is always preferred as the home made sprouts are clean and much healthier than the store bought.

It is very easy .... you just need to choose the clean legumes of your choice,wash them soak them and then wrap them in a damp cloth.Rest all ... time does the magic!It's so easy!!

The process of making mixed sprouts:

• I chose a cup of green moong,a fist full of black chana and less than that black eye beans/lobia(ಅಲಸಂದೆ)
• washed them thoroughly.. and soaked in water for about 8 hours.
• then drained out the soaked water as in the picture below.

• put the soaking legume into a damp cloth and  tied it.Stored in a warm place for  a day and half!
• what you see when I opend it after the stipulated time. see pic 3 below!

Isn't that easy!?... use the sprouts in various recipes or just eat raw with a dash of salt and lime juice!

Kayi chutny/coconut chutny/ type#1

Kayi chutny/coconut chutny type#1

ತೆಂಗಿನಕಾಯಿ ಚಟ್ನಿ ರೀತಿ ೧

I make different varieties of coconut chutny.It depends on the food item it will go with.I know there can be hundred one variations and this first type of it is the simplest to go with appe or paddu and dhokla.

Ingredients for chutny:

1. Fresh coconut chunks-1/2 cup
2. Roasted dalia or fried gram/puthana 3 tbsp
3. Green chilies 2 nos.or as required.
4. Sugar 1/4 tsp
5. Jeera/ cumin-  1/4 tsp
6. Salt to taste.
7. Fresh ,cleaned coriander a handful.

For tempering:

1. 1/2 tbsp oil,
2. Split black gram 2 tsp
3. Mustard seeds 2 tsp
4. hing a pinch
5. Curry leaves... a few.
6. Water to dilute.

Method:

•  Put together all the ingredients mentioned in the first list.
• Grind to a paste using water.
• Take out to a vessel.
• Prepare the tempering using ingredients of the 2nd list. Add to the ground chutny.

There is no sourness added neither there is smell of garlic nor ginger.Sometime simple food tastes excellent!!

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!

Amla supari/ nelli Kayi adike

Amla supari/nellikayi adike/gooseberry mouth freshner

ನೆಲ್ಲಿಕಾಯಿ ಅಡಿಕೆ 

Amla is gooseberry is English.It has many health benefits provided consumed on a daily basis. Here is one such recipe to incorporate amla in daily consumption.And the plus point is you do not have to push your kids to eat amla in this form of amla recipe.My elder daughter steals it from the box!! ;-) and I feel its not necessary to stop her from stealing amla supari considering the health benefits!! Lol :D BTW supari in hindi,marathi language means mouth freshner though the exact meaning is beetlenut.

The ingredients for making amla supari:

1. 1/4 kilogram amla.about 10 no. of medium sized amla
2. 1 tsp. salt
3. 1/2 tsp. dry ginger powder(optional)
4. 2 pinches hing or asafoetida.

 Method:

• Thoroughly wash the amla.
• Pat them dry well.
• Now you can either cut amla onto small pieces or grate them.
• I prefer to grate as the supari dries fast!to this,
• Add salt dry ginger powder and hing.mix well.
• Spread evenly on plastic sheet and sun dry in a dust free area for 2-3 days.

Home made hygienic amla supari/ gooseberry mouth freshener is so easy and simple to make.

Recollecting my childhood days, the fun part of eating amla supari,  is drinking water after eating amlasupari and enjoying the sweet taste it gives!

Hope everyone enjoys this part of eating amla supari!!

I do it even now!!

Best out of waste

Best out of waste 

A project using invitation card

I had an invitation card and found the plain white back of it too useful than just discarding it!

I just picked my sketch pens, red and brown which were available on hand and started to draw!The above picture is the outcome of the back of invitation using only two colours done in less than  20 minutes holding my little princess on my lap.

I feel there is always some time for an art lover and nothing stops from doing it!

Here is an updated picture of another card!!

Saptapadi