KHARA BHATH / MASALA BHATH

KHARA BHATH / MASALA BHATH

Today I am sharing a traditional breakfast recipe from Karnataka. It is called Khara Bath or Masala Bhath. Served traditionally along with kesari bhath. This combo breakfast is must in all weddings. I just love the spicy khara bhath drizzled with Ghee.I love the khara bhath you get in MTR and darshini in Bangalore.

Breakfast should never be skipped as it is the first meal of the day. A proper breakfast will keep you active and energized. I try to make wholesome breakfast on weekdays. We enjoy an elaborate breakfast on weekends as i am off from work.

My humble contribution for 209 #Foodiemonday #Bloghop theme #ThindiYenu is this delicious Khara Bhath. This week’s theme was suggested by Aruna who blogs at https://vasusvegkitchen.blogspot.com/ . Check out her amazing blog for some wonderful recipes.

Recipe for Khara Bhath:

Ingredients:

1 Cup Sooji / Rava

2 Medium Size Onions finely Chopped

1 Tbsp Oil

2 Medium size Tomatoes finely chopped

1 Tbsp Ghee

Salt to Taste

1 Tsp Vangi Bhath Powder

1/2 Tsp Mustard

3/4 Tsp Red Chilli Powder

1/2 Tsp Urad dal

A generous Pinch of Hing / Asafoetida

1/2 Tsp Channa dal

10 Cashews

2 Tsp Grated fresh coconut

Curry Leaves

Method:

Dry roast the Rava in a wide bottom pan on low flame. Ensure the color does not change. Roast for about 5 mins. Transfer it to a plate and allow it to cool.

Heat the same pan. Add oil. Add channa dal, urad dal , curry leaves and mustard seeds.Once the mustard seeds splutter add hing and cashews.They will turn lightly brown.

Next add finely chopped onions and saute until they turn translucent.Next add finely chopped tomatoes and saute until they are cooked. Add Vangi bhath powder and red chilli powder and mix well.

Add 2 cups of water to this mixture. As it starts to boil add salt and roasted rava and mix well.Ensure there are no lumps. Keep stirring until the water is dried up and rava is cooked.

Garnish with Ghee and freshly grated coconut and serve.

Enjoy bisi bisi Khara Bhath at the convenience of your home.

https://preethicuisine.com/arbi-aur-sabudana-thalipeeth-colocasia-tapioca-pearl-flat-bread

https://preethicuisine.com/gluten-free-masala-rotti/

KHARA BHATH / MASALA BHATH

JEERA COOKIES / CUMIN COOKIES

Today’s post is a very delicious and interesting Jeera cookie recipe. Loaded with the goodness of Cumin and whole wheat. These are eggless and refined sugar is replaced with palm jaggery that is mildly sweet.Roasted Cumin adds a nice flavor to the cookies. These flavorful cookies are perfect tea time accompaniment.

My son is back home for the weekend and these cookies were served to welcome him.Both my boys loved it to the core. A perfect treat for my boys.

Recipe for Jeera Cookies:

Ingredients:

1 Cup Whole wheat Flour

1/4 Cup Ghee / Clarified Butter

1 Tbsp Jeera / Cumin

1/4 Cup Palm Jaggery Powder

1/2 Tsp Baking Powder

3 Tbsp Milk

1/2 Tsp Salt

Method:

Dry Roast Jeera / Cumin on low flame untill they turn aromatic.Ensure not to burn them. Let it cool completely. Lightly crush them using a rolling pin or mortal pestle.

Take a bowl. Add jaggery and ghee. Whisk untill the jaggery is nicely dissolved and the mixture is creamy. Take a wide bottom bowl. Add whole wheat flour, baking powder, salt and lightly crushed jeera. Slowly unfold the creamy ghee and jaggery mixture into the dry flour mixture.Mix using a spatula.The flour mixture should be lump free.Slowly add milk and mix it with your hands to form a soft and smooth dough. Cling wrap and refrigerate for about 10 mins. The dough will not be sticky.

Remove the refrigerated dough. Roll the dough on a clean platform. Cut it into desired shape using a cookie cutter.

Place these cookies on a baking tray.Pre heat the oven for at 180 degree celsius for about 10 minutes. Place the baking tray in the pre heated oven and bake for 15-20 minutes . Please note that the temperature varies for every Oven. You need to keep a close watch to ensure cookies don’t burn.

As the cookie egdes turn golden brown , remove the tray from the oven and allow it to cool completely. The cookies will be more crisp once completely cooled.

Enjoy!!!!!

This recipe is adapted from Poonam’s blog for Recipe swap Challenge for August.You can find her recipe here. Thank you Poonam for the wonderful recipe.

KHARA BHATH / MASALA BHATH

GULAB JAMUN (INDIAN DESSERT)

Rakshabandhan is round the corner. This is celebrated on the last day of Shravan which usually falls in August. This is celebrated to strengthen the brother sister bond.The sister prays for the well being of her brothers and ties rakhi on his wrist.The brother wows to protect his sister at all times.

I remember how we used to celebrate when we were kids. There used be so much enthusiasm as we always looked forward to yummy food, new clothes and the ceremonies. It makes me nostalgic every year as my brother and cousin brothers are all far away and we don’t get a chance to meet very often. Every year i continue to pray for their well being no matter where they are. We are connect by heart.

To celebrate this wonderful festival and my humble contribution for 208th #Foodiemonday # Bloghop theme #MeetheBandhan is this melt in the mouth Gulab Jamun. This week’s theme was suggested by Archana who blogs at https://themadscientistskitchen.com/ . She has some amazing collection of Goan recipes. You must check her blog.Her recipes are loved by her teenage children. You will get a lot of ideas to cook for your teenagers.

Recipe for Gulab Jamun:

Ingredients:

  • 1 Cup Khoya / Dried milk solids
  • 1/4 Cup Maida
  • 1/2 Tsp Baking Powder
  • Pinch of Cardamom Powder
  • 1.5 Tbsp Ghee / Clarified Butter
  • 1-2 Tbsp Warm Milk (use it as needed to knead a smooth dough)
  • Oil for frying

For Sugar Syrup:

  • 1.5 Cups White Sugar
  • 2 Cups of Water
  • 2 Tsp Lemon Juice
  • 1/4 Tsp Cardamom Powder

Almond slivers to Garnish

Method:

Take a wide bottom bowl . Add khoya, cardamom powder, baking powder and maida and mix well . Add ghee and mix well untill combined. Add warm milk little by little untill it comes together to form a soft smooth dough. Cover and allow it to rest for 20 mins. Take small portion of the dough and shape it into round balls using your palm. Ensure there are no cracks. Heat the oil.Ensure the oil is not too hot.Deep fry these balls on low flame till they are golden brown and ensure all sides are cooked.Remove them and transfer them to a plate once done.

Take a wide pan. Add sugar, water and cardamom powder and keep it on medium flame untill the sugar is fully dissolved.Once it starts to boil add the lemon juice and allow it to boil for another 5 mins. Once done switch off the flame and allow it to cool.

Once the sugar syrup is warm add the deep fried balls .Allow it to soak for 30 mins. Garnish with Almond slivers and serve.

Enjoy !!!

Wishing all my brothers a very Happy Rakshabandhan!!!!!!!!!!

https://preethicuisine.com/ratalyacha-god-halwa-sweet-potato-halwa/https://preethicuisine.com/quinoa-payasam-quinoa-pudding/

KHARA BHATH / MASALA BHATH

KOTHAMALLI KHARAM / CILANTRO CHUTNEY POWDER

Today I am sharing a recipe using herbs that is nutritious and delicious. This is a quick recipe that can be made with easily available in your pantry. This kothamalli kharam can be used as a side dish for Idli ,dosa,Paniyarams or can be mixed with Rice and Ghee and eaten.

What is a herb?

Herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, medicinal purposes, or for fragrances; excluding vegetables and other plants consumed for macronutrients. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.

Herbs have a variety of uses including culinary, medicinal, and in some cases, spiritual. General usage of the term “herb” differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered as “herbs”, including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp.(Source:Wikkipedia)

Some of the herbs are commonly used in Indian cooking.Herbs can be easily grown in your kitchen garden. Curry leaves and Cilantro are most commonly used in eveyday cooking. Today I am sharing a delicious recipe using Cilantro.

My humble Contribution for 207th #Foodiemonday #Bloghop theme #Herbalicious is this simple Kothamalli Kharam. This week’s wonderful theme was suggested by Swaty who blogs at https://foodtrails25.com/ . Check out her wonderful blog for some amazing recipes.

Recipe for Kothamalli Kharam:

Ingredients:

1 Cup =250 ml

Thick Bunch of Cilantro (2 Cups full)

1/4 Cup Almonds

1 Cup Grated desiccated Coconut

10 Dry Red Chillies

Salt to Taste

Lemon size Tamrind

2 Tbsp Oil

Method:

Wash the Cilantro nicely. Cut the stems if they are not tender. Sun dry untill all the moisture is dried.I have used the stems too as they were very tender.It was very hot here so the moisture dried up in 2 hours. I dry roasted the sun dried cilantro just to ensure that there is absolutely moisture free.

In a blender coarsely grind grated coconut, red chilli , tamrind and Almonds. Transfer this to a bowl.

Now coarsely grind the dried cilantro . Heat a wide pan. Add oil. Transfer the ground coriander to the pan. The oil gets quickly absorbed by the ground cilantro. Now add the coconut mixture and mix well. Add salt to taste. Spread it on a tray and mix to ensure it is lump free. Allow it to cool. Transfer it to an airtight container and store it. I make it in small quantities and it is usually over in 10 days.

I love to make fresh batch of these podis.

Try this delicious Kothamalli Kharam and share your views.

https://preethicuisine.com/mangalore-chilli-masala-powder-bunt-thal-da-podi-kundapur-chilli-powder/

KHARA BHATH / MASALA BHATH

GLUTEN FREE MASALA ROTTI

Today one of the buzz word is Gluten free food.Some people have intolerance for Gluten and have to avoid eating food that have gluten. What is Gluten?
Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. It is found in many types of foods .

A gluten-free diet is necessary for most people with gluten allergies or celiac disease, a condition which causes intestinal damage when it is eaten.

Today I am sharing a healthy and easy recipe that is regular at my place.Not that we are gluten intolerant but we love this dish.My Contribution for 206th #Foodiemonday #Bloghop theme #Glutenfreetreats suggested by our co blogger Sujata dee who blogs at
https://batterupwithsujata.wordpress.com .She is a baking queen .She has some awesome baking recipes and lovely bengali sweets too.Check it out.

Recipe for Masala Rotti:

Ingredients:

  • 1 Cup Besan
  • 2 Cups Jowar Flour
  • 3 Green Chillies finely chopped
  • 2 Onions finely Chopped
  • 1.5 Tsp Jeera / Cumin Seeds
  • 2 Cups Finely Chopped Palak (You can use any greens of your choice)
  • 1 Tbsp Oil
  • Salt to taste
  • A generous Pinch oh Hing
  • 1 Tsp Red Chilli Powder
  • Oil for making Rotis
  • Water to Knead the dough

Method:

Take a wide bottom bowl and mix all the Ingredients. Heat a tbsp of oil and pour the sizzling hot oil to the flour mix. Mix well. Add water in small quantities to make a dough. It should be the same consistency as the dough for making Akki Rotti.

Take a Tava / Griddle. Add a tsp of oil and grease the whole tava. Take a big lemon size dough and pat evenly on the tava. Switch on the flame. Put some oil on let it cook on medium flame. Ensure not to burn. Once it is done remove from the tava and serve. Repeat the process for the balance dough.

Serve with any chutney of your choice. I served it with Palm Jaggery and Curry leaves Chuntey Powder. It was a mind blowing combination.You need to try it to believe it.

Notes:

  1. You may use banana leaf or butter paper to flatten the dough and then transfer it on to the griddle.

2. You may use methi or any greens instead of Palak

3. Don’t skip the addition of sizzling hot oil to the dough mix. It is an important step.

4. Feel free to add carrots/ Zuchinni /Cucumber

https://preethicuisine.com/avarekalu-akki-puri-hyacinth-bean-puri/

https://preethicuisine.com/arbi-aur-sabudana-thalipeeth-colocasia-tapioca-pearl-flat-bread/

KHARA BHATH / MASALA BHATH

QUINOA PAYASAM /QUINOA PUDDING

I am back to blogging after a short break.I am sure you will be excited to know about the recipe i am sharing today. Today’s recipe is a twist to the traditional Indian Sweets. I made Quinoa Payasam or Quinoa Pudding. A delicious payasam that will leave you licking the bowl and craving for more.A delicious treat to your family and guests.

Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. (Source Google).It has lately gained much popularity. You can substitute for Rice and use it in salads as well.It is filling.

For this week 205th #Foodiemonday #Bloghop theme #MithaiMeinTwist was suggested our Sasmita our co blogger . Check out her blog for awesome recipes at https://www.firsttimercook.com/ .Her basic idea was to keep the traditional name of the dessert using a foreign Ingredient.It was challenging though i thorougly enjoyed cooking for this theme. My family just loved it.

Recipe for Quinoa Payasam :

Ingredients:

  • 1 Cup Quinoa
  • Handfull of Nuts and seeds mix (Pumpkin seeds , almonds,dried cranberries,raisins,sunflower seeds,Cashews)
  • 750 ML Full cream Milk
  • 1 Cup Palm Jaggery
  • 2 Tbsp Grated desiccated Coconut
  • 1 Tsp Khus Khus
  • 2 Tbsp Ghee / Clarified Butter
  • 10 Cashews to Garnish
  • Few Strands of Saffron
  • 1/4 Tsp Fresh Cardamom Powder

Method:

Wash quinoa and boil and cook it in 2 cups of water.It will take about 8-10 mins .Once you see the thread like strands coming out switch off the stove.Allow it to cool. Soak a few strands of saffron in 1 tsp of hot milk.

Add nuts and seeds mix, khus khus and desiccated coconut. Blend it to fine powder. Take a wide bottom pan. Add ghee. Roast the cashews and transfer them to a plate.Add the blended mix to the ghee and roast for a minute or two untill the raw smell is gone. Once done add the cooked quinoa and palm jaggery and mix well. Then add milk and simmer on medium flame untill it comes to boil. Lastly add the cardamom powder and saffron soaked milk and mix well.

Garnish with Roasted Cashews and serve warm or cold as per your taste.

Enjoy!!!!!!!

Notes:

1 Cup = 160 ML

You can replace sugar in case you can’t find palm jaggery.

https://preethicuisine.com/kadala-parippu-payasam/

https://preethicuisine.com/carrot-payasam-carrot-pudding/

KHARA BHATH / MASALA BHATH

CHATPATA MASALA BUN / SPICY BUN

Monsoons are in full swing in many parts of the world.I am sure this weather calls for something hot and spicy to eat. Today I am sharing a simple masala bun recipe to enjoy in this wet weather. My family loves to have spicy snacks when there is a heavy downpour but we try to avoid deep fried snacks as far as possible.

Some clicks while I was travelling.

This week’s theme 203rd #Foodiemonday #Bloghop theme #RimJhimBarse was suggested by me.Do visit my blog and show some love .It will motivate me to improve and share more recipes with my readers. Do check out some wonderful recipes from my fellow bloggers for this theme.

Recipe for Masala Bun / Spicy Bun:

Ingredients:

5 Burger buns

4 Red Onions finely chopped

2 Green Chillies

3/4 Tsp Tikka Masala

1 Tsp Ginger Garlic Paste

2 Tsp Tomato Puree

3 Tsp Oil

1 Tsp Jeera

1/2 Tsp Coriander seeds Crushed

1/2 Cup Fresh Coriander

1/4 Tsp Turmeric Powder

2 Tsp Ghee for Toasting buns

Salt to Taste

Method:

Heat oil in a wide bottom Pan. Once the oil is hot add jeera, crushed coriander seeds, green chilli and ginger garlic paste.Saute for a few seconds and add the finely chopped onions.Saute untill they turn golden brown.Then add finely chopped coriander, tomato puree,turmeric,tikka masala and salt .Mix well and keep it on medium flame untill oil starts to leave the sides. Switch off the stove once done.

Slice the buns into halves. Toast the buns until crisp.I have used ghee to toast the buns.

To assemble:

Toasted side to face up.Spread the onion mixture evenly. Garnish with fresh coriander ,finely chopped onions and green chilli . Serve hot and enjoy!!!!

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

https://preethicuisine.com/pyaaz-ki-kachori/

https://preethicuisine.com/palak-aur-ajwain-ke-aachari-pakoda-spinach-and-carom-seeds-fritters/

Do tag me if you try any recipe from my blog.Will be happy to hear from you.

KHARA BHATH / MASALA BHATH

CHOCOLATE BANANA MILKSHAKE

Hello!!!!

Hope you are fine.The schools have reopened in many parts of the world. This weekend I thought of treating my boys with this delicious Chocolate Banana Milkshake. We all love Chocolates and Milk shakes are the best treat.It is a quick and delicious treat for all chocolate lovers. Calling all chocolate lovers to check this recipe and treat yourself.

There are several types of chocolate, classified according to the proportion of cocoa used in a particular formulation. I love all types of chocolate except the ones with Mint.Banana is a cheapest fruit easily available throughout the year.It is loaded with nutrients and good for health.Banana and chocolate makes a delicious combo. You can have it as a breakfast on the go.

Our theme for 202nd #Foodiemonday #Bloghop theme #KuchMeethaHo Jaye was suggested by Renu who is an amazing blogger and blogs at
https://cookwithrenu.com/ .Do check out her blog for some awesome recipes.

Recipe for Chocolate Banana Milkshake:

Ingredients:

1 Ripe Banana

1/2 Tsp Hershey’s Cocoa powder

1 Tsp Choco chips

1/4 Tsp Vanilla Essence

200 Ml Milk

1/2 Tsp Honey

1 Kit Kat to Garnish

6 Cashews

2 Almonds

Whipping Cream

Method:

Put all the ingredients except Kit Kat chocolate and Whipping cream.Blend untill the mixture is smooth. Pour the mixture into a glass.Garnish with banana slices, whipping cream and kitkat or choco chips.

Feel free to garnish as per your liking and taste.

Enjoy!!!!

Some more Chocolate recipes for you to try and enjoy!

https://preethicuisine.com/chocolate-cake-eggless/

https://preethicuisine.com/iced-chocolate-coffee/

KHARA BHATH / MASALA BHATH

INSTANT WHITE DHOKLA

Hello !!

Today is a easy Instant Dhokla recipe.Please your family or guests with this delicious recipe that can me made in a jiffy. I will take you down the memory lane today.

August 2015 i met a wonderful lady Kritika who introduce me to two other wonderful ladies Jolly and Waagmi. They had started this Group called Foodiemonday Bloghop.My journey with this group started on a very beautiful note and is still going strong. I came across many good people who are more than friends today. I can go on and on writing about each one of them. Some came and left due to their personal commitments.We are all still in touch. We have learnt a lot and still learn from this group.People are always ready to share info that is helpful to everyone. We are still going strong and today we celebrate our 200th Post. I am the oldest member of the group now.

To celebrate our 200th Post our theme today is #200Notout.We planned to do the round robin method. I had to cook from Priya’s blog as alphabetically she is after me. She is an amazing blogger and blogs at
https://thephotowali.wordpress.com/ . I chose to make Safed dhokla from Idli batter from her blog. She has explained it in detail and you can get the recipe here.

Recipe for Instant Dhokla:

Ingredients:

  • 2 Cups Idli Batter
  • 1Tsp Mustard Seeds
  • 3/4 Tsp Jeera
  • 1 Green Chilli Finely chopped
  • Finely Chopped Coriander to garnish
  • 1 Tbsp oil for tempering and greasing the utensil used for steaming

Method:

  • Grease the bottom and sides of a large, wide bowl with some oil.
  • Pour the fermented batter into the greased bowl and keep it ready.
  • Pour about 1-1/2 cups of water in a big wide bottom pan or pressure cooker and place it on high flame. When the water comes to a boil, place a stand inside the cooker / wide bottom pan and place the greased utensil with the batter on top of it. Close the lid. Steam on high flame for 10 minutes. If you are using a pressure cooker do not put the whistle. Switch off the stove.
  • Let the Instant white Dhokla rest for 2-3 minutes more after switching off the stove, then take out the steaming vessel.
  • Now prepare the tempering for the Dhokla. Heat a tablespoon of oil and add mustard seeds ,green chilli and jeera. Let them splutter. Pour this tempering evenly over the steamed dhokla. Garnish with finely chopped fresh coriander .
  • Cut into pieces and serve hot.

Enjoy!!!!!!!!!!

KHARA BHATH / MASALA BHATH

POTALA RASA / POINTED GOURD CURRY

Hello !!!

Today I am sharing a very delicious recipe from the odia cuisine.I am always intrigued by the simplicity of Odia Cuisine. I love pointed gourd and i am so glad I can find them here easily . I make stir fries, stuff and curry with these lovely vegetable. They are called Parval or Patal or Potal.

Parval is loaded with nutrients and has lot of health benefits. This vegetable is widely eaten in Bangladesh and India.

When Sasmita from https://www.firsttimercook.com/ posted this Potala Rasa in odia style , i was tempted to try this recipe immediately. For Recipe Swap Challenge this month I was paired with Sasmita. So here i present this absolutely lip smacking pointed gourd curry for this challenge.Check out her recipe here.

Recipe for Potala Rasa :

Ingredients:

  • 7 Pointed Gourd
  • 2 Potato
  • 4 Garlic Pods
  • 2 Onions Finely Chopped
  • 1 Red Chilli
  • 1 Inch Ginger
  • 2 Tomatoes Finely Chopped
  • Bay Leaf
  • 1 Green Cardamom
  • 1/2 Tsp Coriander Powder
  • 1 Tsp Cumin / Jeera
  • 1/2 Tsp Cumin Powder
  • 1 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala
  • Salt to Taste
  • 3/4 Tsp Turmeric
  • 1/2 Tsp Sugar
  • 6 Tbsp Mustard Oil

Method:

Wash and clean the pointed gourds and potatoes. Trim the ends.You may scrape the pointed gourd if you wish . I like them with the skin . Cut each pointed gourd diagonally into 2 halves . Keep them in a mixing bowl. Add salt and turmeric and mix and keep them aside.

Peel and cut the potatoes proportionally to the size of the pointed gourd.Keep them in another mixing bowl.Add salt and turmeric and mix well.Keep them aside.

Blend onions,red chilli, ginger and garic to a fine paste without adding water.Tranfer the fine paste to a bowl. Blend the tomatoes as well to a fine paste.

Heat a wide bottom pan. Add mustard oil.Once it is hot fry the potato and pointed gourd pieces untill they turn brown on all sides. You can fry them separately if you wish .Transfer the fried chunks to a plate. In the same pan add sugar and allow it to melt.Add green cardamom, bay leaf and cumin seeds.Once they splutter add the onion -chilli-ginger-garlic paste and cook on medium flame untill the raw smell is gone. Once the oil starts to leave the sides add tomato puree and stir. Add balance turmeric powder,coriander powder, cumin powder,red chilli powder,salt and mix.

Once the masala is cooked and oil starts to leave the sides add the fried pointed gourd and potato chunks.Mix well and cook for about 2 minutes.Later add 1.5 Cup water and close the lid. Once it starts to simmer and the veggies are cooked ,sprinkle garam masala. Let it cook for 1 minute.

Switch off the stove and serve this delicious hot curry with Rice, rotis or phulkas.

Enjoy!!!!!!!