- Soak the puffed rice in water for 1 minute.
- Press the puffed rice and remove all the water and keep it aside.
- In a pan, add oil and then mustard seeds.
- When the mustard splutters, add ground nuts, channa dhal and Urad dhal.
- After it is golden brown, add onions, chillies and curry leaves. Fry till the onion is golden brown.
- Then add the veggies, add salt and turmeric powder and fry till they are soft.
- Then add the puffed rice and mix well . Sprinkle coriander leaves on top.
- Serve hot with some lemon juice on top.
- Mix all the above ingredients together in a large bowl.
- Add little warm water to the mixture and mix until the consistency of a dough.
- On a plastic paper apply little oil, then take a ball size of the dough, spread it evenly with hand till it is thin and the size of a chapati.
- Keep dipping your hands in water while spreading to avoid any sticking.
- Fry on a hot tava on both side until brown.
- Serve hot with ghee or coconut chutney or any gravy of your choice or you can serve it by itself.
Today is one of those days, when I am feeling very lazy to spend too much time in kitchen making tedious curries or side dishes. Seeing the okra, I wanted to make something very simple without any masala, just wanted to put the ready powders which are available.
So, I came up with this and tried it out.. It really gave the crunch and also the spice for this cold weather. You can just eat it as a snack or as a side dish..
ಬೆಂಡೆಕಾಯಿ /Bindi / Okra - 1 Lb(25- 30 Pieces)
ಕಾರದ ಪುಡಿ / Chili Powder - 1 Tb spoon
ಧನಿಯ ಪುಡಿ / Coriander Powder - 1.5 tsp
ಜೀರಿಗೆ ಪುಡಿ /Jeera Powder - 1 tsp
ಅರಿಶಿನ ಪುಡಿ /Turmeric Powder - 1/4 tsp
ಉಪ್ಪು / Salt - 1 tsp
ಎಣ್ಣೆ / Oil - 1 Tb spoon
- Cut Bindi and mix all the above powders along with salt as shown below.
- Cover it and set it aside for half an hour.
- In a non stick pan, add oil, then add bindi and fry till it is done.
- Serve hot with any main dish.
PS: If you want it crunchy, just fry without adding water. If you want it soft, you can add little water.
- Mix all the above ingredients except oil.
- Heat half cup oil, then add the hot oil to the above mixture and mix well.
- Add water accordingly till you get the consistency of a chapati dough.
- Cover it and leave it for 1 hour.
- Take a lemon sized dough and press it with hand (or on cover) to the required size and deep fry them till brown.
- Drain it on paper towel.
- Serve it with coconut chutney or just like that.
PS: You can also add grated ginger too. It can be kept for 2-3 days.
When I googled for the recipe, there were many ways of making this dessert. I found this recipe which was very easy & quick to make.
'Tiramisu' means 'Pick-me-up' in Italian. It is a cool, very light refreshing Italian dessert that once tasted, leaves an indelible impression on you. With all different flavours , textures & the lightness you can really say "Heaven in your mouth". So give it a try...
Mascarpone cheese or cream cheese, softened - 1 package (8 ounces) Powdered sugar - 1/2 cup Light rum - 2 Tb spoon or Rum extract - 1/2 tea spoon Whipping (heavy) cream - 1 cup Ladyfingers- 3 packages (3o pieces) Cold prepared espresso or strong coffee -1/2 cup Baking cocoa - 2 teaspoons
- Beat mascarpone cheese /cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed, set aside.
- Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
- Arrange half of the ladyfingers, on bottom of ungreased square pan, 8x8x2 inches.
- Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
- Arrange remaining ladyfingers on cream cheese mixture.
- Drizzle the remaining 1/4 cup espresso on the lady fingers.
- Spread the remaining cream cheese mixture on top of the ladyfingers.
- Sift or sprinkle cocoa over top.
- Cover and refrigerate about 4 hours or until filling is firm.
PS: You can use Rum or brandy or coffee liquor or just rum extract. You can make as many layers as you wish.
My mom makes this almost once a week with different greens every time. This is very nutritious & also healthy which is a good combination. As we don't get so many varieties of greens, I try to make this with Palak very often.. I am not sure why this was one of hated saru while growing up. These days it makes its appearance very frequently at my home :-) . The recipe is as follows..
- In a pressure cooker, add the thoor dhal, whole onions(if too big then cut it to half ), whole tomatoes, whole garlic, chillies & palak.
- On top of palak put the jeera and pressure cook for one whistle.
- After the cooker has cooled down, remove the boiled palak, jeera, onions, tomatoes, garlic and chillies.
- Grind the above along with coconut.
- Then add the paste to the boiled thoor dhal water. Add water according to your consistency.
- Add salt and allow it to boil for few minutes.
- Heat ghee/oil in a small pan, add mustard seeds & curry leaves.
- Add this to the curry and serve it with hot rice or Ragi ball.
PS: This is the full meals of our Gowda family. Personally, bajji's or pakodas will be very nice along with this gravy..
Ingredients: ಅವಲಕ್ಕಿ / Poha - 2 cups(thick)
ಈರುಳ್ಳಿ /Onion - 1 medium
ಹಸಿಮೆಣಸಿನಕಾಯಿ / Green chillies - 6
ಆಲೂಗಡ್ಡೆ / Aloo - 1 small(cut to small pieces)
ಕ್ಯಾರೆಟ್ / Carrot - 1 (grated)
ಬಟಾಣಿ /Peas - 2 Tb spoon
ಕಡಲೆ ಬೇಳೆ / Channa dhal - 1 tsp
ಉದ್ದಿನ ಬೇಳೆ / Urad dhal - 1 tsp
ಸಾಸಿವೆ / Mustard seeds - 1/4 tsp
ಕರಿಬೇವು / Curry Leaves
ಕೊತಂಬರಿ ಸೊಪ್ಪು / Coriander Leaves
ನಿಂಬೆ ಹಣ್ಣು ರಸ / Lemon Juice - 1 Tb spoon
ತೆಂಗಿನಕಾಯಿ / Coconut - 2 Tb spoon (optional)
ಎಣ್ಣೆ /Oil - 2 Tb spoon
- Wash poha and drain water. Keep it aside.
- Heat oil and add mustard. When they start popping, ground nuts, channa dhal, urad dhal . Fry for sometime till light brown.
- Add onion & chillies & fry till they turn golden brown.
- Now add potato pieces , carrots & peas. Add little salt, cover and cook till potatoes become soft.
- Roughly break the curry leaves with hands and add to it along with turmeric powder.
- Now add poha. Mix well. Fry for 1-2 mins on a medium flame.
- Add coconut and coriander leaves. Mix well and remove from flame.
- Serve with lemon or squeeze lemon juice before serving.
PS: You can use any veggies you like. It all tastes good.
I wanted to make something very fast & which is easy and also healthy. So thought about this & tried with coarsely broken wheat. . Ingredients: ಗೋಧಿ ರವೆ / Broken wheat - 2 cups ಈರುಳ್ಳಿ / Onions - 1/2 small ಟೊಮೇಟೊ / Tomato - 1 medium ಶುಂಠಿ ಪೇಸ್ಟ್ /Ginger Paste - 1/2 tsp ಬೆಲ್ಲುಲಿ ಪೇಸ್ಟ್ /Garlic Paste- 1/2 tsp ಉಳ್ಲಿಕಾಯಿ / Beans -1/4 cup ಕ್ಯಾರೆಟ್ /Carrot - 1/4 cup
ದೊನ್ನ್ಮೆನಸಿನಕಾಯಿ / Green Bell pepper -1/4 cup ಬಟಾಣಿ / Peas -1/4 cup ಉದ್ದಿನ ಬೇಳೆ /Urad dhal - 1 tsp ಕಡಲೆ ಬೇಳೆ / Channa dhal - 1 tsp ಕಾರದ ಪುಡಿ / Chili powder - 1tsp ಸಾಸಿವೆ /Mustard seeds - 1/4 tsp ಧನಿಯ ಪುಡಿ / Coriander powder - 1/2 tsp ಅರಿಶಿನ / Turmeric powder -1/4 tsp ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು /Coriander leaves - 1/4 cup ಕರಿಬೇವು / Curry leaves ಗೋಡಂಬಿ /Cashews - 1 Tb spoon (optional) ತುಪ್ಪ / Ghee - 1 Tb spoon (optional) ಉಪ್ಪು/ Salt ಎಣ್ಣೆ / Oil - 2 Tb spoon ನಿಂಬೆ ಹಣ್ಣು ರಸ / Lemon Juice - 1 tsp Method:
- Fry the coarse wheat till golden brown by adding a little oil to it.
- Then put the remaining oil in the pan and put mustard seeds, channa dhal & urad dhal and curry leaves.
- When they turn to light brown, add the onions and fry them till golden brown.
- Add tomato, ginger & garlic paste and fry for a minute.
- Then add all the powders and fry till oil leaves on top.
- Then add the all the veggies, add little salt & allow them to soften a bit by closing the lid.
- After the veggies are boiled, add 4-5 cups of water.
- When the water starts boiling add the rava and cover it for few minutes till the wheat is cooked.
- Then add coriander leaves & lemon juice.
- Fry the cashew in ghee & add it to the upma.
- Serve hot.
- Grind dhaliya along with elaichi to a fine powder.
- Fry Till & poppy seeds seperately till golden brown & then grind to fine powder.
- Mix the grind ingredients along with dry coconut & jaggery.
- Mix until there is no lumps of jaggery.
For the outer covering:
ಅಕ್ಕಿ ಹಿಟ್ಟು /Rice flour - 1 cup
ಉಪ್ಪು /Salt - 1/2 tsp
ನೀರು /Water - 1 cup
ತುಪ್ಪ / Ghee - 1/2 cup
- In a pan allow water to boil, then add little salt & rice flour.
- Cover the lid and let it boil for 5-10 minutes on low flame.
- Mix nicely with a wooden spatula until they all come together.
- Again cover for few minutes until the rice flour is fully cooked.
- Sprinkle the wooden cutting board with little water.
- Remove the rice flour ball & put it on the wooden board.
- Then by dipping your hands in water nicely kneed the ball by removing any lumps available.
- Make a smooth ball after kneeding the rice ball.
Now the filling part:
- Take a hand full of the rice ball.
- Apply little ghee on a board/counter. Place the rice ball & make rounds of poori shape.
- Apply ghee on the Kadabu mould too & place the small rice poori & fill it with a spoon full of Gun Powder.
- Close the mould & press it little bit & remove the extra rice dough that comes out of the mould.
- Open the mould & remove the kadabu.
- Keep applying ghee to the mould, roller & the board so that the rice dough does not stick.
- Yummy Kadabu is ready.
PS: You can steam all the kadabu's in a pressure cooker. But if you have cooked the rice flour properly then there is no need of steaming.
After few hours of making the Kadabu, the gun powder inside becomes like paste. It tastes very nice.Sorry, forgot to take pictures of the Gun Powder. You can preserve the Gun powder and can prepare when ever you want or you can just eat it by itself :-). It is very tempting to eat it like that.
Wish You all a very happy Gowri & Ganesha Chathurthi.
- Fry rava with little ghee until golden brown.
- In a non stick pan add milk & water & allow it to boil.
- Then add jaggery & cardamom powder.
- After the jaggery has melted, add the rava & add the ghee & give it a stir.
- Close the lid & allow it boil on low heat.
- Fry raisins & cashews in ghee & add to the above.
- More ghee you add, the more it tastes good.
Ingredients: ಕಡಲೆ ಕಾಳು / Kabul Channa - 1/4 cup
ತೊಂಡೆಕಾಯಿ / Thindora - 1 cup
ಸಾಂಬಾರ್ ಪುಡಿ /Sambar Powder - 1 tsp
ಉದ್ದಿನ ಬೆಳೆ / Urad dhal - 1tsp(optional)
Coriander leaves - 1 Tb spoon
ಉಪ್ಪು / Salt
Oil - 1 tsp
- Soak kabul Channa for overnight.
- Pressure cook them for one whistle with little salt.
- In a heavy pan, add oil, then add urad dhal.
- When the urad dhal is golden brown add the thindoora & fry little.
- Then add the channa, sambar powder & salt together.
- Mix all together, close the lid of the pan & allow it to boil on low heat.
- Give occasional stirs to it until cooked.
- At last sprinkle the chopped coriander leaves on top. Serve with hot chapathi or with rice & sambar.
- Mix the all purpose flour & fine sooji together.
- Add little salt & turmeric powder & mix with water till you form a dough.
- Then add oil & start kneading nicely. As you knead it will soak up all the oil. You can add more oil accordingly.
- Cover it with a cloth or plate & keep it aside for minimum of 2 hours.
For the inner filling:
This is called Hoorana in Kannada
- Keep both thoor dhal and channa dhal together for boiling.
- After it has fully boiled drain the water to another container & keep aside.
- In a heavy pan, add jaggery & allow it to melt.
- When the jaggery has melted, add the dhals & boil altogether.
- Then add the grated coconut & elaichi powder to it.
- After the consistency has become thick you can off the stove.
- Then grind all to smooth mixture.
- Take a ball of dough and spread with hand with little oil to your hands.
- Keep a ball of the above mixture and cover with the dough and seal the ends.
- Apply oil to a plastic paper, keep the ready ball on it and roll it like chapati (The plastic and oil prevents it from sticking).
- Fry on hot tava till it gets golden brown color.
- Serve hot/cold with ghee.
- You can also mix this in warm milk & eat. It tastes delicious.
- PS : This can be preserved for ten days outside or in fridge.