Kesari Bath

                                                               

Ingredients

Rava (medium size)/Bombay rava            -      1 cup
Sugar         -  2 cups
Cordamom Powder.     1 pinch.
Saffron - few strands or turmeric powder 1 pinch
Ghee -  1/4 cup
Cashews (break it into small pieces).        -    6-7
Raisins           5-7.
Pine apple   (Cut into small pieces)   -   1 cup.

Method:

1. Heat 2-3 tbsp of ghee in a kadai.  Fry cashews untill the colour changes. Take it out in a small plate and keep aside.

2.  Add raisins to the same kadai. Stir till the raisins puff. Remove from ghee and set aside.
3. Now roast rava in the remaining ghee till you get nice aroma.  Remove from heat and keep it aside.
4. Take a pan add 1/2 a cup of sugar and pine apple pieces to it. Pour little water and cook till soft.
5. Boil 2 cups of water in another vessel. Add cooked pine apple and  sugar boil for 2 more minutes.
6.  Add saffron strands or turmeric powder.
7. Now add Rawa (stir constantly while adding Rawa). Let it cook on a low flame for 2-3 min.
8.  Add cordamom powder, cashews and raisins. Mix well . Add more ghee if required.


Serve hot or cold.

Very delicious recipe.  You can make this dish to offer to god as naivedhyam on special days like festivals.  This is also a great breakfast choice. You can serve this dish along with upma.

Avalakki Oggarane (Snacks)

Avalakki Oggarane

            Avalakki Oggarane is my all time favourite evening snack. Very very tasty along with a cup of coffee/tea.  You can store it in an air tight container and snack on whenever you feel like.  Thanks to Nalini Aunty who tought me this wonderful recipe.


Ingredients:

Paper avalakki                           -    250 gms.
Oil                                              -    2 tbsp.
Peanuts                                      -    1 cup.
Fried grams (Huri kadale)         -   1 cup.
Chilli Powder                             -    1/2 tsp.
Dry Coconut
(cut into small pieces)                -  1/2 cup.
Garlic                                         -  8-10.
Mustard                                      - 1 tsp.
Curry leaves                               - 2  strands
Red chillies                                - 4-5.
Turmeric                                    -  1 tsp.
Salt                                             - As per taste.
Asafetida                                    - 1 pinch.

Method : 

• Take two drops of oil in a kadai and roast paper avalakki for 5 min. Keep it aside.
• Roast peanuts in two drops of oil and keep it aside.
• Dry roast coconut pieces for 2-3 min and remove from heat.

Seasoning:

      Heat oil in a kadai, add mustard seeds, let it splutter and then add asfetida, curry leaves, garlic, red chillies sauté for 2 min. Add turmeric, red chilli powder and salt, mix thoroughly. 
   
      Now to this seasoning add roasted peanuts, dry coconut pieces and fried grams, stir on a low flame for few minutes. Add paper avalakki and mix thoroughly.


Crispy Avalakki Oggarane ready to eat.
 

Majjige Huli

Majjige Huli

                                                      By Nalinakshamma Keshavamurthy

 

Ingredients:

1. Pumpkin                        -- 250 gms.
2. Butter Milk                    -- 3-4 glasses.
3. Green Chillies               -- 4-5
4. Cumin Powder              -- 1/2 tsp.
5. Methi seeds                   -- 1/2 tsp
6. Pepper seeds                  -- 4-5.
7. Grated coconut              -- 2 tbsp.
8. Coriender leaves            -- 1/2 cup.
9. Turmeric                         -- 1/4 tsp.
10. Garlic                              -- 6-7 pulp.
11. Salt                                  -- as required.

Method:

1. Take out the skin and seeds of the pumpkin wash it nicely and cut into medium sized cubes. Add a pinch of salt, turmeric and 1 glass of water, cook on a low flame. (do not overcook). Once the pumpkin is cooled keep it aside and allow it to cool. 
2. Take 2 to 3 drops of oil in a small kadai and fry green chillies. once done add to mixer. 
3.  Dry roast methi seeds and add.
4.  Add cumin powder, pepper seeds, grated coconut, garlic, coriander leaves and turmeric. Grind the above ingredients into fine paste.
5. Add ground paste and pumpkin to butter milk. Stir well.

Add seasoning.

For seasoning:  Heat 1 tsp of oil, add mustard seeds, curry leaves, asetofoda and dry chillies. Once the seasoning is done allow it to cool and add to butter milk.

Majjige Huli is ready to serve, goes well with rice and ragi mudde.

 

 

 

Garlic Rice











            Preparation time:  20 min.  approx

 

             Ingredients:

              

            Cooked Rice                                  -  2 cups

            Garlic (finely chopped)                 -  2 tbsp

            Green Chillies (finely chopped)    -  2

            Cashew                                          -  5-6

            Almonds                                        -  5-6

           Coriender leaves                             -  1/2 cup

           Ghee                                               -   2 tbsp  

           Pepper Powder                               -  1/2 tsp

           Salt                                                 - as per taste

 

 

         Method:

• Heat Ghee in a kadai , add chopped garlic and green chillies sauté till the garlic turns brown and then add little coriander leaves and sauté for 1 min.
• Add crushed almonds and cashews and fry for 1-2 min.
• Add cooked rice and mix thoroughly.
• Now add pepper powder and salt as per your taste. Mix well and remove from heat.
• Garnish with coriander leaves.

This goes well with all types of gravies. Awesome flavour and easy to prepare.  

 

 

                                                                    -  Nalinakshamma Keshavamurthy.

 

 

 

 

 

 

 

 

 

Chutni pudi (dry coconut chutni powder)

 Dry Coconut Chutney Powder

Ingredients:

1. Dry coconut (grated)  -- 1 cup.
   
2. Hurigadale                  -- 1 cup.
3. Dry chillies                  -- 6-8.
4. Curry Leaves              -- 1/2 cup.
5. Garlic                           -- 4-6.
6. Salt                               -- As per your taste.

Method:

Grate 1 cup of dry coconut and keep aside. Dry roast curry leaves, red chillies and garlic in 2 drops of oil one after another. Firstly put grated coconut in mixi,  grind it into fine paste and then add hurigadale, dry chillies, curry leaves, garlic and salt, and grind till all the ingredients turn into fine powder.
 
Dry coconut chutney powder is ready to use.

ಒಣ ಕೊಬ್ಬರಿ ಚಟ್ನಿ ಪುಡಿ

ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು:

1. ಒಣ ಕೊಬ್ಬರಿ          --     1 ಬಟ್ಟಲು. 
2. ಹುರಿಗಡಲೆ            --      1 ಬಟ್ಟಲು. 
3. ಒಣ ಮೆಣಸಿನಕಾಯಿ     --   6-8. 
4. ಕರಿಬೇವು                 --      1/2 ಬಟ್ಟಲು. 
5. ಬೆಳ್ಳುಳ್ಳಿ                    --    4-6.
6. ಕೊತ್ತಂಬರಿ                --     2-3 ಕಡ್ದಿ.
7. ಉಪ್ಪು                       -- ರುಚಿಗೆ ತಕ್ಕಷ್ಟು.

ಮಾಡುವ ವಿಧಾನ :

ಒಂದು ಬಟ್ಟಲು ಒಣಕೊಬ್ಬರಿಯನ್ನು ತುರಿದಿಟ್ಟುಕೊಳ್ಳಿ.  ಕರಿಬೇವು, ಒಣಮೆಣಸಿನಕಾಯಿ, ಬೆಳ್ಳುಳ್ಳಿಯನ್ನು ಒಂದರ ನಂತರ ಒಂದರಂತೆ ಹುರಿಯಿರಿ. ಮೊದಲನೆಯದಾಗಿ ಒಣಕೊಬ್ಬರಿಯನ್ನು ಮಿಕ್ಸಿಮಾಡಿಕೊಳ್ಳಿ ಒಣಕೊಬ್ಬರಿ ನುರಿತ ನಂತರ ಹುರಿಗಡಲೇ ಒಣಮೆಣಸಿನಕಾಯಿ, ಕರಿಬೇವು, ಬೆಳ್ಳುಳ್ಳಿ, ಉಪ್ಪು ಮತ್ತು ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು ನಯವಾಗಿ ಮಿಕ್ಸಿ ಮಾಡಿಕೊಳ್ಳಿ. ಎಲ್ಲವನ್ನು ಚೆನ್ನಾಗಿ ಬೆರೆಸಿ. 

ಚಟ್ನಿ ಪುಡಿ ಬಳಸಲು ಸಿದ್ಧ. 

Idli

Idli-Saambar-Chutney

 

Idli-Saambar-Chutney is one of the most popular dish across the south indian states.  Taste absolutely fantastic.  No oil is required to prepare so good for health conscious people.

  

Ingredients:

 

 

Aloogadde Palya (Potato filling)

Aloogadde Palya (Potato filling)

 

Masala Dosa is made by stuffing dosa with Aloogadde Palya (Potato filling) and is served with chutney and saambar. Whenever I visit a restaurant for breakfast this is one of the dish I usually order.

 

Ingredients:

 

Potatoes (boiled, peeled and mashed)              --  1/2 Kg.

Onions  (Chopped)                                           --   2.

Green Chillies                                                  --   2-3.

Mustard seeds                                                  --   1/2 tsp.

Cumin seeds                                                    --   1/2 tsp.

Asafoetida                                                       -- 1 pinch.
Turmeric                                                         --  1/4 tsp.
Ginger(finely chopped)                                  --  2".
Coriander Leaves                                           --  4-5 strands.
Oil                                                                  --  1 tbsp.
Curry Leaves                                                 --   1-2 stands.
Mustard Seeds                                               --   1 tsp.
Bengal Gram                                                 --   1 tsp.
Urad Dal                                                        --  1 tsp
Lime juice                                                     --   1 tsp.    

Method:

1. Heat oil in a pan temper with mustard seeds, urad dal, Bengal gram, curry leaves, ginger and green chillies.
2. Add onions and fry until golden brown.
3. Add mashed potatoes, salt and mix well.
4. Finally add lime juice and coriander leaves mix well and keep aside.

Yummy Aloogadde palya ready to eat.