Bendekayi Fry / Okra Fry

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..

Ingredients:

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

Method:

• 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.

Madhur Vada

In Karnataka, there is a small town by name "Madhur" between Bangalore and Mysore. This is the place where these vadas are very famous and you will see them being sold in all restaurants, railway stations and bus stops. If you are travelling via Madhur, you cannot resist the smell, crispiness, taste and the size of this vada. So, it has got its name too as Madhur Vada.

I make these very often, as everybody loves this and is also very easy to make if you have all the ingredients.

I would also like to post this as my savoury for the Event for the month hosted by Srilekha.

This is the recipe..

Ingredients: ಅಕ್ಕಿ ಹಿಟ್ಟು / Rice Flour - 1 cup ಮೈದಾ ಹಿಟ್ಟು / Maida Flour - 1/2 cup ಚಿರೋಟಿ ರವೆ / Fine sooji - 1/2 cup ಈರುಳ್ಳಿ / Onions - 2 ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು / Coriander Leaves - 1 cup ಕರಿಬೇವಿನ ಸೊಪ್ಪು /Curry Leaves - 1/4 cup ಎಳ್ಳು / Till - 2 Tb spoons(Optional) ಜೀರಿಗೆ /Jeera / Cumin - 2 Tb spoons ಎಣ್ಣೆ / Oil ಉಪ್ಪು/ Salt Method:

• 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.

Tiramisu

Last week was my husband's birthday, so wanted to make something different at home other than the usual stuff. Then thought of making 'Tiramisu' which he loves... so I surprised him with it & he loved it.

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...

Ingredients:

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

Method:

• 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.

Soppina Saru / Greens Curry

In Kannada "Soppu" means greens. You can use any greens which is available .. This is one of the famous & favourite curry made in our Gowda caste. It is mostly famous along with Ragi ball.

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..

Ingredients:

ಪಾಲಕ್ ಸೊಪ್ಪು / Palak leaves – 2 bunches ತೊಗರಿ ಬೇಳೆ / Thoor dhal – ¼ cup ಈರುಳ್ಳಿ / Onions - 2medium ಟೊಮೇಟೊ / Tomato - 2 ಬೆಳ್ಳುಳ್ಳಿ / Garlic – 1 whole ಹಸಿ ಮೆಣಸಿನಕಾಯಿ / Chilies - 6-7 ಜೀರಿಗೆ /Jeera/cumin - 1tsp ತೆಂಗಿನಕಾಯಿ ತುರಿ / Coconut- 1/4 cup ಸಾಸಿವೆ / Mustard seeds- ¼ tsp ಕರಿಬೇವು /Curry leaves ತುಪ್ಪ / Ghee/Oil – ½ tsp ಉಪ್ಪು / Salt Method:

• 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..