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ELLU BELLA MIXTURE (SANKRANTI MIX)

HELLO!!!!!

Wish you all a very Happy Sankranti!!!!!!

Sankranti or Pongal is a harvest festival celebrated in many parts of India.Every place it is celebrated in a different way.Love the traditions.
We clebrate Pongal/Sankranti at home too. We prepare pongal (with the first harvest but not possible these days) at home and also give the ellu bella mixture  to atleast 5 married woman.This is given or exchanged so that happiness prevails.I learnt this from my mom who a makes this platter every year and she has something interesting and creative each time.

During my childhood we used to celebrate with so much fervor along with all our grandparents ,relatives and friends.Preparations used to start a week earlier. Huge quantities of snacks were prepared to treat our guests.

Ellu Bella  mixture consisting of Ellu ,roasted peanuts, hurigadale ,colourful peppermints,dry coconut.It takes a lot if time to cut jaggery and dry cocunut into small pcs and roast peanuts and deskin them.

My Contribution for 78th #Foodiemonday #Bloghop theme #HarvestHarmony is this simple Ellu Bella Mixture that is a must in every household in Karnataka  on Sankranti .

Ingredients:

1 Cup Til / Ellu / Sesame seeds

4 Cups Roasted Peanuts (Remove the skin)

2 Cup Hurigadale / Roasted Gram

3 Cups Dry Coconut (chopped into uniform pieces)

1/4 Cup Peppermints

1/2 Cup Jaggery (chopped into uniform pieces)

 

Method:

Slightly roast the peanuts  in microwave and remove the skin.Remove the dark nuts.

Chop the jaggery block into uniform pieces using  a sharp knife or betel nut cracker.

Chop the dry coconut Peel the skin of the dry coconut and cut them into uniform pieces and keep it aside. Remove the copra dust and dry it in the sun.

Clean roasted gram  and  put it in hot kadai / pan (with flame switched off)and keep mixing it untill it becomes crisp.

Clean ellu /Til (White one) and slightly roast it.Ensure it does not burn.

Dry all the ingredients in the sun  untill all the moisture is dried up.

Mix all the ingredients and keep it in an airtight container.

Ellu Bella mixture is ready to serve

Below platter consists of Haldi kumkum,Fruits,Sugarcane,Tilgul mixture,Blocks made of sugar syrup( called as Sakkare Achu in Kannada),Handmade rose and a gift with blouse piece ,beetal leaf and nut with some shagun(money)

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VENDHAYA KEERAI MOR KOZHAMBU / FENUGREEK (METHI) LEAVES YOUGURT CURRY

 

Welcome to my first post in 2019. Hope the new year has started on a fantastic note for all of you. For me it has started on a very positive and encouraging note. I am sharing a very delicious and healthy curry with fresh Methi Leaves. There are many recipes with methi leaves. This one is a keeper for sure as it is finger looking good. It goes well with hot rice , Rotis and even Dosa. Try it to believe it.

Theme  for 177th #Foodiemonday #Bloghop   #MagicofFreshMethiLeaves  was suggested by Sasmita who blogs at www.firsttimercook.com. Check out her blog for the wonderful recipes. I am so happy  as I wanted to share this awesome recipe with all my wonderful readers.This Methi curry is loved by my family and a regular dish at my place.

Recipe for Vendhaya Keerai Mor Kozhambu / Fenugreek (Methi) Leaves Yogurt Curry:

Ingredients:

1/2 Cup Toor Dal /  Pigeon Peas

1/2 Cup Channa Dal / Bengal Gram

2 Cups Roughly chopped Methi Leaves / Fenugreek Leaves / Vendhaya Keerai

1/4 Tsp Turmeric

Salt to taste

2 Cups Yogurt plus 1 Cup Water Mixed well (without any lumps)

1 Tsp Tamrind Paste

/4 Tsp Hing / Asafoetida

1 Tsp Ghee

Few Curry Leaves

For Tadka / Tempering:

2 Tsp Oil

4  dry red Chilies(Round ones)

1/2 Tsp Mustard Seeds

For Masala / Paste:

3/4 Cup Grated Coconut (Fresh)

4 Green Chillies

2Inch Ginger

1/4 Cup Chopped Fresh Coriander leaves

Method:

Wash both the dals and pressure cook with enough water  upto 3 Whistles or untill soft. Once the pressure is released, remove the dals and mash well. Channa dal will not be fully mashed. It is ok. Keep the mashed dals aside.

Mix the thick yogurt and water untill smooth and ensure there are no lumps.Keep it aside.

Grind all the ingredients for the masala or paste untill smooth.You can add little water in order to get smooth paste. Keep it aside.

Heat a wide bottom Pan. Add Ghee. Once the ghee melts add  Mustard seeds and asafoetida. Once it splutters add the chopped Methi leaves and cook untill done. Approx 5-8 mins. Now add the mashed dals and mix well.Add turmeric and mix well. Add the masala / paste and mix well. Add 1/2 cup water and allow it to simmer on medium flame for about 8-10 mins.

Once done lastly add the beaten yogurt and mix well. Switch off the flame immediately. You can garnish with some Tadka and serve hot with Rice, Rotis and Dosa.

Enjoy!!!!!!!!!!!!!

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STUFFED PARCELS

 

Hello!!!

We are all gearing up for Christmas next week. We are on a baking spree to celebrate the festivities with our family and friends. Along with baked goodies do try this savoury stuffed parcels thats goes well as starters. I am sure it will be loved by your family and friends.

My humble contribution for 175th  #Foodiemonday # Bloghop theme #ChristmasSpecial is this simple and delicious stuffed parcels.A vegetarian dish that will make you drool and crave for more.

Recipe for Stuffed Parcels:

Ingredients:

For Dough:

1 Cup Multi grain Flour

1/2 Cup Sooji / Rava

1/2 Tsp Ajwain

1/2 Tsp Chilli Powder

Salt to taste

2 Tbsp Oil for Kneading the dough

Water as required

For Stuffing:

3 Boiled Potatoes

2 Onions finely chopped

1 Green Chilli Finely chopped

1/2 Cup Finely chopped Coriander

1/2 Tsp Garam Masala

1/2 Tsp Tikka Masala

Salt to Taste

2 Tbsp Oil

1 Tsp Jeera

1/2 Tsp grated ginger

1/4 Tsp Haldi /Turmeric

3 Garlic pods finely chopped

1/2 Cup Bread Crumbs

1/4 Tsp Amchur Powder

Oil for Frying

Method:

For dough:

Take a wide bottom bowl. Add multigrain flour, rava , ajwain and chilli powder.  Heat 2 Tbsp oil and once it sizzles add it to the flour mix. Mix the ingredients well. Add water as required and knead soft dough.Cover the dough with a damp clean cloth and allow it to rest for 30 mins.

For the Stuffing:

Heat a wide bottom pan. Add oil. Once the oil is hot ,add jeera. Once it splutters add grated ginger and finely chopped garlic.Once it turns slightly brown add the finely chopped onions and chopped green chillies.Saute untill they turn slightly brown and oil starts to leave the sides. Add garam masala, tikka masala, turmeric ,salt and amchur powder and mix well. Saute for a minute and then add mashed boiled potatoes.Mix all the ingredients well.Lastly add bread crumbs and finely chopped coriander. Mix well and keep it on medium flame for 2 mins. Once done switch off the flame.

For the Parcel:

Take a lime sized dough and roll the dough on a flat surface into desired shape. Place the stuffing in the center. Fold the dough from all the sides.It will overlap and look like small parcels.

Take a wide bottom pan.Add oil for deep frying. Once the oil is hot  deep fry the parcels.Repeat the process for the remaining parcels.

Serve with any green chutney or Ketchup.

 

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SPICY EGG MASALA

Hello!!!
This week I am back with a lip smacking recipe that is loved by my family and guests. This is one of the most appreciated recipes at the potluck parties / get together.
Long school holidays have started and we just find reasons to meet our near and dear friends. We always look forward to long weekends so that we can host potluck / parties.Planning a menu for the parties / potluck can be daunting at times. Especially if you have sudden plans to host one. If you fall under this category book mark this recipe . It is an absolute crowd pleaser and will leave your guests craving for more.
My contribution for 174th #Foodiemonday #Bloghop theme #PotluckRecipes is this yummy Spicy Egg Masala. The theme was suggested by me. I am sure you will find lot of ideas from my bloggers friends who will share their amazing recipes for the theme.
Recipe for Spicy Egg Masala:
Ingredients:
4 Hard Boiled eggs
3 Onions (Medium size)
3 Tomatoes (Medium Size)
2 Bread Slices
1 Tsp Black Pepper corns
2 Tsp Jeera
4 Garlic cloves
2 Green Chillies
1/2 Cup finely chopped Coriander
1/4 Tsp Red Chilli Powder
Salt to taste
2 Tbsp Oil
1/4 Tsp Haldi /Turmeric
1 Tsp Shev Bhaji Masala (Given to me by my maharastrain friend.This is from Khandeshi Cusine).You can use garam masala instead.
Method:
Boil the eggs and remove the shell.
Take a wide bottom pan. Add  Tbsp oil. Once the oil is hot add 1 tsp jeera, pepper corns and haldi.Then add the chopped garlic pods and onions.Roast on mediumflame untill the onions turn slightly brown .Once done add green chillies ,chopped coriander (keep aside for garnish as well) and chopped tomatoes.
Once the tomatoes turn mushy add the bread slices.Mix well and roast on medium flame for about 5 mins. Switch off the flame and allow it to cool.
Grind the masala and keep it aside.
Heat the pan. Add 1/4 tsp oil.Once hot add chilli powder and slightly shallow fry the eggs. Remove the eggs and keep them aside.
In the same pan add balance oil. Add jeera.Now add the ground masala and let it simmer untill oil starts to leave the sides.
Add Shev Bhaji Masala / Garam Masala and salt to taste.Let it simmer for 5-7 mins untill the raw masala smell is gone.Switch off the flame.
Add the fried eggs to this masala and garnish with fresh coriander. Serve hot with Rotis /Naan or steaming hot rice.
Enjoy!!!!!!!!!!!!!!!!!!!!!
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PESTO COATED SMASHED POTATOES

 

Hello!!!!!

I am back with another interesting recipe this Monday. An appetizer to treat your family and friends for all occasions.This is a crowd please for sure and will leave your guests craving for more. Loaded with cheese and herbs will take this humble potato to a new level.There are close to 4,000 varieties of potato including common commercial varieties and come in different colors too.

My humble contribution for #172 #Foodiemonday # Bloghop theme #InternationakFeast as suggested by our fellow blogger  Mayuri dee who blogs at https://mayuris-jikoni.com .A simple dish loved by many all over the world.The potatoes are coated with pesto and loaded with cheese and herbs.Calling all potato lovers to try this  lipsmacking dish .

Recipe for Pesto Coated Smashed Potatoes:

Ingredients:

10 Potaotes (Medium sized or Baby potatoes)

Salt to taste

1.5 Tbsp Olive Oil

1 Tsp Dill leaves to sprinkling

1 Tsp Chilli Flakes for Sprinkling

1 Tsp Pepper Powder for Sprinkling

1 Cup Mozzarella Cheese

For Pesto:

1 Cup Chopped Coriander( 250 ml cup)

3 Garlic Pods

2 Tsp Olive oil

1/4 Cup Roasted Cashews

1 Tbsp Lime Juice

1 Green Chilli

Salt to taste

Method:

Grind all the ingredients of pesto to a fine paste and keep it aside.

Boil the potatoes with 1/4 Tsp salt. Once done transfer the potatoes on to  the baking tray with parchment paper. Just smash the potatoes using a flat surface of a glass  or a potato masher. Sprinkle some salt and pepper and drizzle some olive oil. Place the tray in a pre heated oven at 180 C for about 15 mins. Now remove the tray and reverse the sides. Sprinkle salt and pepper an drizzle olive oil. Now place the tray in the oven for another 15 mins. Once done remove the tray from the oven. Sprinkle  cheese generously ,chilli flakes and dried dill. Drizzle the pesto over the roasted potatoes and place it in the oven for another 10 mins.

Once done remove from the oven .Transfer it to a plate. Drizzle the remaining pesto and serve.

Enjoy with family and friends!!!!!!

Other Potato recipes:

http://potatoes

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SAAG KUMBH / SPINACH AND MUSHROOM SABZI

Hello!!!

I am back after a good break . I was on a holiday with my family to Greece. I was hence away from blogging .I did miss blogging but a break was absolutely necessary. I am back  more energized and refreshed. Today I am sharing a very simple Saag Kumbh recipe that can be prepared in a jiffy. A nutritious and yummy side dish that can be eaten with rice and rotis.

My humble contribution for 171st #Foodiemonday #Bloghop theme SaagSaga is this humble Saag Kumbh / Spinach and Mushroom Sabzi.I  love the  fresh greens i get here. Got some fresh amaranth leaves. Added some mushrooms and made this mouth watering dish. Amaranth leaves are storehouse for many phytonutrients, antioxidants, minerals and vitamins .The leaves and stems carry a good amount of soluble and insoluble dietary fibers.Amaranth greens also contains ample amounts of B-complex vitamins such as folates, vitamin-B6 , riboflavin, thiamin , and niacin.Additionally, it has higher levels of other minerals than spinach such as calcium, manganese, magnesium, copper and zinc.

Recipe for Saag Kumbh:

Ingredients:

2 Cups Finely Chopped Amaranth leaves  along with the stem

2 Onions Chopped lengthwise

1″ Ginger finely chopped

8 Button mushrooms halved

Salt to taste

1 Tsp Jeera / Cumin seeds

1/4 Tsp Rai / Mustard seeds

1 Tsp Vegetable Masala

4 Curd Chillies

A generous pinch of Asafoetida

1 Tsp Oil

Method:

Cut the roots and wash the fresh amaranth leaves along with the stem. Allow the excess water to drain. Now finely chop and keep it aside. Heat a heavy bottom pan. Add oil. Add the curd chillies and shallow fry untill done.Now add cumin ,asafoetida and mustard seeds.Once it splutters add finely chopped ginger and onions. Saute on medium flame and once the onions turn slightly brown add the mushrooms and suate for 2 mins. Now add vegetable masala and mix well. Once the mushrooms are well coated add the finely chopped amaranth leaves. Add salt as per taste.Close the lid and allow it to cook on medium flame for 7-8 mins. Once done switch off the flame.

Garnish with fried onions and shallow fried curd chillies.Serve with hot rice or rotis .

Enjoy!!!!!!!!!!

http://vegetable masala

Notes:

I have used home made vegetable masala. Link shared for the same.

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BEETROOT PALYA / BEETROOT STIR FRY

Hello!!!

I am back after a two week hiatus. Today i am sharing a very simple and easy vegetable recipe made from beautiful beets.Beetroot is of exceptional nutritional value; especially the greens, which are rich in calciumiron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens are a powerhouse of nutrition too and  they can be cooked up and enjoyed in the same way as spinach.

Today’s theme was suggested by Sujata Shukla ji who blogs at https://www.pepperonpizza.com . Do check out her wonderful blog for some amazing recipes. My humble contribution for #167th #Foodiemonday #Bloghop theme #RootingForRoots is this humble Beetroot Palya / Beetroot Stir Fry.

Recipe for Beetroot Palya / Beetroot Stir Fry:

Ingredients:

3 Medium Sized Beetroot washed and peeled

3/4 Cup Grated fresh coconut

4 Green Chilles Slit

1 Tsp  Channa Dal

1 Tsp Split Urad Dal

1/2 Tsp Mustard

1/4 Tsp Hing / Asafoetida

5-6 Curry Leaves

1/4 Cup Finely chopped fresh Coriander

1 Tsp Oil

Method:

Pressure cook the peeled beets upto 2 whistles in a cup of water.Once done remove the beets and finely chop them. Keep the water aside.Now heat a wok. Add oil.Once the oil is hot add channa dal and split urad dal.Once they turn slightly brown add mustard seeds ,curry leaves, green chillies and hing.Once the mustard splutters add the chopped beetroots.Mix well. Now add the beet water that was kept aside. Add salt to taste ,close the lid and allow it to cook for about 10-15 mins on medium flame. Once the beets are cooked add the grated fresh coconut and mix well. Let it cook for about 5 mins. Switch off the flame .

Garnish with finely chopped fresh coriander and mix well.

Serve hot with Rotis or Rasam and hot rice.

Enjoy!!!!!!!!!

QUINOA AND BEETROOT PATTIES

Beetroot & Cabbage Kofta Curry

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PULIODHARAI /TAMRIND RICE

 

Hello !!!

We are all so happy  to welcome Goddess Durg this Navratri. During these 9 days we offer rice varieties as offering to the Goddess.It is celebrated with great pomp and show . It is slightly different compared to the celebrations in the North.

Many keep Golu (Doll collection) at home.Everyday a new prasadam is offered to the Goddess.I love the Tamrind rice offered at temples as Prasadam. This is one of my most favourite dosh at home. The tamrind mix can be prepared well in advance. This recipe always makes me nostalgic as it was a menu on our cards whenever we used to travel long distance by train. I miss those days now.

For #165th #Foodiemonday #Bloghop  #NavaratriSpecial is this simple and yummy Puliodharai / Tamrind Rice.

Recipe for Puliodharai / Tamrind Rice:

Ingredients:

1 Cup Rice

Salt to Taste

For Masala:

2 Tbsp Channa dal

1 Tbsp Urad dal

8 Dry red Chillies

1/4 Tsp Fenugreek seeds

2 Tsp Dhania / Coriander seeds

2 Tsp White Sesame seeds /Til

1/2 Tsp Turmeric

1 Tsp Oil (I have used Gingelly oil.You can use any cooking oil)

1 Tsp Black Pepper Corns

1 Big Lemon Size Tamrind soaked in hot water

2 Tsp Jaggery

For Tempering:

2 Tbsp Gingelly Oil

1/4 Cup Peanuts

2 Sprigs Curry leaves

1 Tbsp Channa dal

1 Tbsp Urad dal

1 Tsp Mustard Seeds

Generous pinch of Asafoetida

4 Dry red Chillies

Method:

Cook rice and allow it to cool.

Heat a wide bottom pan. Add oil.Once the oil is hot add Channa dal , urad dal.Once they turn slightly brown ,add fenugreek seeds ,dry red chillies,pepper corns and coriander seeds. Saute for a few seconds. Now add sesame seeds and sute untill they pop up and you can smell the aroma. Switch off the flame and allow this mix to cool. Now grind the mix with turmeric and salt to taste.

Extract the puree from the soaked tamrind and remove the pulp.Heat the Kadhai . Heat oil. Add all the channa dal,urad dal and peanuts.Once they turn brown,add mustard ,red chilli ,curry leaves and  asafoetida. Now add the tamrind extract. Once it starts to boil add jaggery and mix untill it fully dissolves.Now add the masala powder and mix well. Once the oil starts to leave the sides switch off the flame.

Add this mixture to the cooled rice and mix well. Offer this as Prasadam to Goddess and seek her blessings.

May Goddess Durga bless us all!!!!!!!!!

Happy Navratri!!!!!!

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BLACK EYED BEAN CURRY / ARACHUVITTA KARAMANI SAMBHAR

Hello!!

I am back with another exciting recipe with black eyed beans.It is a simple and delicious recipe that can be made with few available ingredients available in your kitchen.Any curry with fresh masala is always lip smacking and flavorful.It is a powerhouse of energy.

This week’s theme was suggested by my fellow blogger Seema who blogs at https://mildlyindian.com. Check out her blog for some amazing recipes.

My humble contribution for #164th #Foodiemonday #Bloghop theme #Beanpower is this black eyed bean curry / Arachuvitta Karamani sambhar.

Recipe for Black eyed bean curry / Arachuvitta Karamani sambhar:

Ingredients :

1 Cup Black eyed bean

3/4th Cup Toor dal

Salt to taste

1/2 Tsp Mustard / Rai

1 Sprig Curry leaves

1 Tsp Ghee

Pulp of Tamrind (1/2 lemon size)

5-7 Mor molaga / Dry curd chillies

For Masala:

2 Tsp Channa dal

1 Tsp Moon dal (Split)

1/2 Tsp Black pepper corns

8 Dry Red Chillies

1.5 Tsp Dhania

1/2 Cup Grated Coconut (you can fresh or desiccated)

1/2 Tsp Tamrind

Method:

Dry roast all the ingredients mentioned for the masala. Dry roast grated coconut for a few seconds only. All the ingredients to cool.Grind all the ingredients until powdered fine.Add /2 water and grind to make a fine paste.

Soak black eyed beans for one hour. Boil black eyed beans and toor dal upto 2 whistles in a pressure cooker. Allow it to cool.

Take a wide bottom pan.Add  ghee. Once the ghee melts roast the  dried curd  chillies untill they turn brown. Remove and place it on a paper towel. Now add the boiled beans and dal.Add tamrind pulp and masala paste and mix well. Add salt to taste. Mix well and allow it to boil for about 20-25 mins on low flame.Once done garnish with mustard tadka ,curry leaves and fried curd chillies.

Serve hot with rice or rotis!!

Enjoy!!!!!!!!!!!!!!!

 

 

 

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PUMPKIN STIR FRY / POOSANIKAYI PORIYAL

Hello!!

The weather is returning to normalcy after the typhoon effect. Storms and typhoons have affected many parts of the world.Hope life will be normal soon.Many parts of the world are ready to welcome Fall season. Beautiful colours of the leaves gives a new hope to everyone.Pumpkins will flood the market during this season.

My humble contribution for our 163rd #Foodiemonday #Bloghop theme #PumpkinTreats is this simple and delicious Pumpkin stir fry / poosanikai Poriyal. Pumpkins  are also known as Squash in many areas.The seeds and flowers are also edible .There are many popular delicacies with this popular fall vegetable.

Recipe for Pumpkin Stir Fry / Poosanikai Poriyal

Ingredients:

1 Medium Size pumpkin( cut into cubes)

1/2 Tsp Mustard seeds

1/4 Tsp Asafoetida / Hing

1 Sprig of curry leaf

1/4 Cup Finely chopped Coriander

3 Red Dry Chillies roughly torn

3/4 Tsp Vatha Kozhambu Masala (Store Bought)

1/4 Tsp Turmeric

Salt to taste

2 Tsp Oil

Method:

Wash the pumpkin and cut it into cubes.I have not peeled the skin as it was tender.Heat a wide bottom pan. Add oil. Once the oil is hot add mustard seeds.Once it splutters add the red chillies, turmeric , curry leaves and asafoetida.Mix well. Add the chopped pumpkin. Mix well. Close the lid and allow it to cook on medium flame for about 5-7 mins. Once done add the vatha kozhambu masala and salt to taste. Add 1/2 cup water. Mix well and let it cook untill pumpkin cubes are well coated with the masala. Do not overcook as it will turn mushy.

Serve hot with Rice  or Rotis!!!

Enjoy!!!