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BENDEKAYI AJETHNA / OKRA STIR FRY (UDUPI STYLE)

Hello!!!!!!

I am back with another easy and yum recipe from the Udupi Cuisine. Udupi cuisine mostly consists of  dishes made from   grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and is made from the  the use of locally available ingredients. It is mostly  Satvik  style which means  no meat ,no onion and no garlic. It is followed by the Brahmin community in this region.

The full course Udupi meal is served on a plantain  / banana leaf, which is traditionally kept on the ground. The dishes are served in a particular order, and each dish is placed on a particular spot of the plantain leaf. Everyone  eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of the meal, even though he has finished his meal. The start and end of meal is done by saying “Govinda,” . A typical meal is served with the following :

  • Abbhigara or Ghee
  • Salt
  • Pickle
  • Kosambari
  • Bajji or chutney
  • Ajethna / Palya (dry vegetable sabzi)
  • Spiced rice (chitranna)
  • Happalla
  • Steamed rice
  • Saaru /Rasam
  • Menaskai/ Gojju
  • Koddelu / Sambhar
  • Majjige Huli /Tambuli
  • Sweets like laddu, holige or Kesari bhath
  • Fried items like bondachaklivada
  • Paramanna or Kheer (pudding) or Payasa
  • Buttermilk/curd

Today as a part of our 119th #Foodiemonday #Bloghop theme #udupicuisine  I am sharing a simply dry sabzi that i usually make  and that  is Bendekayi Ajethna or Palya .

Ingredients:

30 Okras / Benekayi

3/4 Cup freshly grated Coconut

6 Dry red Chillies

Lemon Size Tamrind

1 Tsp Palm Jaggery

Salt to taste

For Seasoning / Tadka:

1 1/4 Tsp Mustard Seeds / Sasive

3 Dry red Chillies

3/4 Tsp Split Urad Dal

A generous pinch of Hing / Asafoetida

2 Tbsp Cooking Oil

Curry leaves -A handful

Method:

Wash the Okras or benekayi and dry them nicely with a clean hand towel . Chop them into small pieces and keep it aside. Soak tamrind in 2 tbsp warm water .Extract the juice and discard the pulp.It should be thick and not watery.

Heat a heavy bottom pan. Add oil. Once the oil is hot add  split uraddal ,hing and dry red chili (3 nos).Once the dal changes color slightly add mustard seeds and curry leaves .Once it  splutters add the chopped okra / bendekayi and mix well and  fry on high  flame. Do not cover the pan.Keep stirring and ensure it does not burn. In the meantime coarsely grind fresh coconut and red chilies  and keep it aside. Do not add water . Now add tamrind paste ,salt and palm  jaggery to the half cooked okras. Mix well and cook till all the tamrind mixture is well absorbed. Lastly add the coconut mixture and mix well. Let it cook on low flame for 5-8 mins.

Garnish with freshly grated coconut and serve hot with steamed rice , saaru and  kottambri tambli.

Enjoy!!!!!!!!!!

Notes:

I have used Byadgi Chillies which gives nice colour and is not so spicy.

I always prefer to use palm jaggery.You can used normal jaggery in case you cannot find palm jaggery.

I will share the Kottambri Tambli recipe in my next post.

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MIXED DAL PEPPER KHICHDI

 

Hello from my part of the world!!!!!

Winters have started in many parts of the world. It is raining and gloomy at my place as well. Perfect weather to stay cozy and warm. I am enjoying this weather with perfect cup of Masala chai and some fritters for snacks. I would love a warm bowl of Khichdi that is so comforting in this weather and can be whipped up quickly with easily available ingredients at home. Our humble khichdi had made headlines recently with different varieties of Khichdi from all regions in India.

Today i will share a very easy recipe that is cooked regularly at my place.My boys would love to have it with thick yogurt and some fritters.I paired it with eggplant wedges this time and it was an instant hit.

My humble contribution for 118th #Foodiemonday #Bloghop theme #Khichdi is this Mixed Dal Pepper Khichdi.

Recipe for Mixed dal pepper Khichdi:

Ingredients:

1/2 Cup White rice

1/2 Cup Brown rice

1/2 Cup Toor dal

1/2 Cup Whole Moong / Green gram

2  Tsp Freshly ground pepper

Salt to taste

A generous pinch of  jeera and Methi powder

1 Potato peeled and cubed

1 Carrot cut into medium chunks

1 Capsicum cut into medium size pcs

1/2 Cup  chopped Spring Onion

2 Sprigs of Curry leaves

1 Tsp Mustard seeds / Rai

1/4 Tsp Hing / Asafoetida

2 dry red Chillies for Tadka /Tempering

1.5 Tbsp  plus 2 tsp Ghee

Method:

Soak rice and dals for about 30 minutes.  Place the pressure cooker on the stove and switch on the heat. Add 1.5 tbsp of ghee. Once the ghee melts add mustard seeds , hing and dry red chillies. Once the mustard seeds crackle keep some tadka aside for garnishing later. Once done add all the veggies and chopped spring onion and saute for about 2-3 minutes. Now add freshly ground pepper powder ,salt and jeera methi powder and mix well. Now add the soaked rice and dal and 3.5 cups of water and pressure cook upto 2 whistles. Once done switch off the flame.

Heat a small pan. Add the balance ghee. Add curry leaves and some hing. Once the curry leaves become crisp  switch off the flame. Mix it with the set aside tadka and add this tempering to the cooked khichdi.

Serve hot with thick yougurt and eggplant wedges.

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

 

 

 

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MULTIGRAIN POTATO PANCAKES

 

Hola from my part of the world!!!!!

It’s been a week since I shared a new recipe.Hmm.. been busy at work.I have many recipes yet to be shared with all wonderful people who encourage me. Today’s theme is PANCAKES and I will sharing an easy and yummy recipe which will be loved by everyone!!!

pancake (or hotcakegriddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.Most of the recipes have eggs. I was inspired by Korean Potato Pancakes also known as Gamja-jeon. I have done some variation to suit our tastebuds. My boys just went gaga over these yummy pancakes. It is filling and perfect for breakfast too. I don’t have a sweet tooth so chose to make a savoury Pancake for this week’s theme.

My Contribution for 117th #Foodiemonday #Bloghop theme #PANCAKES is this yummy Multigrain Potato Pancake.

Recipe for Multigrain Potato Pancake:

Ingredients:

For Pancakes:

2 Medium Size Potatoes peeled and grated

1 Tbsp Multigrain Powder (A mix of quinoa, greengram, flaxseeds and bajra)

1/4 Tsp Potato Starch

Salt to Taste

1/4 Cup finely Chopped Spring Onions

1 Green Chilli finely Chopped

For the Sauce:

2 Tbsp Soya Sauce

1 Tsp finely chopped white Onion

1 Tsp finely chopped Spring Onions

1/4 Tsp Sesame (Roasted slightly)

Add Chilli to adjust your Spice levels

4 Tbsp Oil(1 tsp oil for each pancake)

Method:

Take a wide bottom bowl. Mix all the ingredients of Pancake. Heat a skillet. Add oil. Then spread the potato mixture as per your desired thickness. Once the bottom turns golden brown flip the side and cook until the other side also turns golden brown.Once done remove and transfer the pancake to a plate.Repeat the process for the balance potato mixture.

For the Sauce:

Mix all the ingredients for the sauce and serve with hot pancakes.

Enjoy!!!!!!!!!

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MASALA SPAGHETTI OMELETTE (FUSION RECIPE)

 

Hello!!!!!

Hope you are all doing good. I have been unable to post lately as i have been on rest and recovering from a toe injury. I miss posting and interacting with all of you lately.I will bounce back to normal soon with your blessings and best wishes.

Our Challenge for this this week was a fusion recipe. I am unable to cook an elaborate menu.I did not want to miss this challenge. So my contribution for #116th #Foodiemonday #Bloghop theme #Fusionfiesta is Masala Spaghetti Omelette.This was a healthy and wholesome breakfast for my boys.An Indo-Italian Fusion that was a perfect hit.

A very simple recipe that can be made when you are short of time.

Recipe for Masala Speghetti Omelette:

Ingredients:

2 Eggs

1/4 cup finely chopped Green Bell Pepper

1 Small Onion finely chopped

1 Small tomato finely chopped or sliced

1/2 Red chilli finely chopped(optional)

Salt to Taste

A generous pinch of Red Chilli Powder

A generous pinch of Coarse Black pepper powder

A generous Pinch of Chana Masala / Garam Masala

1/2 Cup Cooked Spaghetti

1/4 Tsp Jeera / Cumin

1/4 Tsp Olive Oil

Method:

Beat the eggs in a bowl. Add all the finely chopped onions,bell pepper,tomatoes,fresh chilli,salt,pepper powder,chana masala,chilli powder,jeera and mix well.

Heat a Pan. Pour oil and spread it on the pan. Now pour the egg mixture ,add spaghetti and cook on low flame. Once the bottom is done flip the side. Once both the sides are done switch off the flame.

Serve hot . I washed it down with a hot cup of Masala Chai.

Bliss!!!!!!!!! Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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MIXED VEGETABLE TAHIRI

 

Hello!!!

Hope you had good Diwali celebrations. We had a good one too. After feasting on some yummy dishes for the last few days its time to have some simple and healthy food that is easily digestible and can be cooked within short time.We need some respite after the festivities. I am sharing a simple Mixed vegetable Tahiri from the Awadhi cuisine.

Awadhi cuisine ‎ is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India.The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods. The cooks during this period introduce dum style cooking.The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.

My contribution for 115th #Foodiemonday # Bloghop theme #AwadhiCuisine is this simple and healthy Mixed Vegetable Tahiri.

Recipe for Mixed Vegetable Tahiri:

Ingredients:

2 Cups Basmati Rice(wash and soak for 30 mins)

1 Cup Cauliflower Florets

1 Carrot sliced cut into 1 inch cubes

2 Medium size Potatoes cut into 1 inch cubes

1 Onion slice length wise

2 Capsicum cut into pcs

1/2 Cup green peas

1/2 Tsp Turmeric /Haldi

1 Tsp Coriander Powder

1/4 Cup fresh coriander finely chopped

2 Red chillies

6 Garlic cloves

1 Inch Ginger

1 Tsp Jeera /Cumin seeds

6 Pepper Corns

1 Inch Cinnamon stick

5 Cloves

1 Bay leaf

Juice of 1 lemon

3 tbsp Oil

Salt to taste

Method:

Wash and soak basmati rice for 30 mins.

Coarsely grind fresh red chilli, garlic and ginger.

Heat a heavy bottom pan. Add oil. Once the oil is hot add cumin, pepper corns, cinnamon,cloves and bay leaf and roast for a few seconds until fragrant. Add sliced onions and roast until they turn slightly brown.Now add potatoes and roast for 5 minutes. Once done add all the other veggies.Mix well and roast for 2 -3 minutes.

Now add coriander powder,turmeric, ginger-garlic-chilli paste and chopped fresh coriander and saute for 2-3 minutes.Now add the drained basmati rice, lemon juice ,salt and 4 cups of water .Mix well. Cover and cook only medium flame until the rice is well cooked. Mix well .Garnish with fresh coriander and serve hot with any raita and salad of your choice.

 

Enjoy and relish this one pot meal with your family and friends!!!!!!!!!!!!!!!!

 

 

 

 

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CARROT PAYASAM / CARROT PUDDING

 

Hello!!!

Diwali is fast approaching.Hope you are all geared up to celebrate this festive spirit.Me and my family are all set to celebrate the festival of lights.We don’t burst fire crackers in my part of the world, yet we celebrate this festival with all fervor.We make lot of snacks and sweets at home and share it with friends and neighbors. But we do miss the celebrations with family and friends in our home country.We are pampered with new clothes and gifts from parents and in laws. This is the best time of the year.

Today i am sharing a very simple recipe of Carrot Payasam / Carrot pudding for 114th #Foodiemonday #Bloghop theme #Diwali that can be prepared in a very short time.

Ingredients:

1 Cup =250 ml

2 Carrots (medium sized)

6 Kaju Katli pieces

1.5 Tsp Ghee

1 Cup Milk (increase the qty of milk to adjust the consistency)

6 Almonds slivered

Method:

Blend the boiled carrots and kaju katli pcs to get ta fine paste. Heat a wide bottom pan. Add ghee.Now add the carrot paste and keep stirring until the raw smell is gone. Then add milk and keep stirring until the ghee starts to leave the side and the mixture starts to boil. Add sugar if you need to adjust the sweetness.Switch off the stove and allow it to cool. Garnish with slivered almonds and serve.

Enjoy this yummy and healthy Payasam this Diwali!!!!!!!!!!

Notes:

1.I had some kaju katli so i have used it in the payasam. You can add cashew or almond paste.

2.Adding sugar is optional as per your sweet tooth.

3.Increase the quantity of milk to adjust the consistency as per your requirement.

 

Wishing all my readers a very Happy Diwali!!!!!!!!!!! Play safe!!!!!!!!

 

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SAUTEED BABY BOK CHOY

 

 

Hello!!!

Today i am sharing a very easy and nutritious recipe that is loved by my family. It is made used Baby Bok Choy.Bok choy or pak choy is a type of Chinese cabbage.It is rich is Antioxidants and also has Anti-inflammatory properties and is also known to prevent Cancer.It is a powerhouse  of nutrients  and is rich in vitamins C, A, and K, and and also excellent sources of calcium, magnesium, potassium, manganese, and iron.It is widely used in Chinese cooking. I get organic ones here .

As a part of our 113th #Foodiemonday #Bloghop theme #LeafyGreens my humble contribution is this Sauteed Baby Bok Choy.You can whip up this nutritional dish in just 5-10 mins with very basic ingredients available in your kitchen.

Recipe for Sauteed Baby Bok Choy:

Ingredients:

250 Gms Baby Bok Choy (I have used organic Baby bok choy )

8 Garlic Pods finely chopped

1.5 Tbsp organic Tamari

1.5 Tsp Roasted Sesame seeds

1/2 Tsp Olive oil

 

Method:

Wash and clean baby bok choy and slit it into two lengthwise.

Take a wide bottom pan. Add oil.Add chopped garlic pods and roast untill fragrant. Now add the slit baby bok choy and mix well for about a minute. Now add tamari and mix again for about a minute. Once done switch off the stove. Garnish with roasted sesame seeds and serve hot.

Enjoy this yummy and healthy dish at the comfort of your home anytime!!!!!!!!!

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TOFU ROAST

 

Hello!!!!!!!

I have been a little irregular in blogging lately due to hectic work schedules.I am trying to share atleast one recipe for my readers.Looking forward to bounce back as soon as possible.Today I am sharing a simple recipe that can be whipped in 20 mins.Tofu also known as bean curd is a life saver for me when i am late from office.My boys love to have Tofu roast with curd rice or Phulkas. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.I have used firm organic Tofu here .

This week’s theme is challenging and interesting too.My Contribution for 112nd #Foodiemonday #Bloghop Theme #1TspOil is this yummy Tofu roast that is so easy and quick to make.

Recipe for Tofu Roast:

Ingredients:

250 Gms firm Tofu (cubed)

1Tsp  Oil

1Tsp Rasam Powder

1Tsp Sabji Masala

1/4 Tsp Coarse pepper powder

2 Tbsp thick Curd

Salt to taste

1 Tsp Jeera /Cumin seeds

Curry Leaves or finely chopped Coriander for Garnish(as per your choice)

Method:

Take a wide bottom pan. Add tofu cubes, salt,rasam powder, sabji masala,coarse pepper powder and curd. Mix well and leave it for 10 mins.Heat a heavy bottom pan. Add oil. Once the oil is hot add jeera.Once it splutters add the marinated tofu cubes and roast it for 10 mins on medium flame.Once the masala is well coated switch off the flame. Garnish with curry leaves or chopped coriander and serve with curd rice or phulkas.

I just loved to pop them as a snack.

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

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NIRAMISH ALOOR DUM (NO ONION NO GARLIC RECIPE)

 

Durga Puja, also called Durgotsava and Navaratri, is an annual Hindu festival celebrated in many parts of India.It is a ten day festival . The festival begins with Mahalaya, a day where Shakta Hindus remember the loved ones who have died, as well the advent of Durga.The next most significant day of Durga Puja celebrations is the sixth day, called Shashti where the local community welcome the goddess and festive celebrations are inaugurated. On the seventh day (Saptami), eighth (Ashtami) and ninth (Navami), the goddess along with Lakshmi, Saraswati, Ganesha and Kartikeya are revered and these days mark the main Puja (worship) with recitation of the scriptures.Every day one form of Devi Durga is worshipped. The tenth and last day, marked by a great procession where the clay statues are ceremoniously walked to a river or ocean coast for a solemn goodbye to Durga. Many mark their faces with vermilion (sindoor) or dress in something red. It is an emotional day for some devotees, and the congregation sings emotional goodbye songs.There is enormous variation in worship practices and rituals associated with Durga Puja.Well decorated Pandals with huge statues of Devi Durga are put up.The Pandals are well decorated. I remember pandal hopping during my childhood and college days with friends and family enjoying variety of dishes.I miss pandal hopping now.

As a part of our 111th #Foodiemonday #Bloghop theme #DurgaPuja my contribution is this simple Niramish Aloor Dum (No Onion No Garlic Recipe) perfect for this Navratri too.

Recipe for  Niramish Aloor Dum (No Onion No Garlic Recipe):

Ingredients:

4 Medium Sized Potatoes peeled and cubed (Baby potatoes can be used too)

2 Tbsp Ghee

2.5 Tbsp Tomato Puree

6 Dry Red Chillies

1.5 Tbsp Jeera /Cumin

Salt to taste

1 Tsp Ginger paste

1/4 Tsp Turmeric / Haldi

1 Bay Leaf

1 Inch Cinnamon Stick

1/2 Tsp Sugar

Method:

Boil the cubed potatoes and keep it aside. Dry roast 1 Tbsp jeera and dry red chillies.Allow it to cool and then grind until it is smooth powder. Take a wide bottom bowl. Add boiled potatoes, haldi,tomato puree ,ginger paste,chilli and jeera powder mix and mix well. Let it marinate for 30 mins. Heat a thick bottom pan. Add ghee. Once the ghee is hot add bay leaf,cinnamon stick, and balance jeera. Now add the marinated potatoes and mix well. Add salt,sugar and 1 cup of water to get the desired consistancy. Let it simmer on low flame untill the ghee starts to leave the sides. Once done switch off the flame .

Serve with hot fluffy Luchhi, peas Kachori, parantas or rotis.

 

Enjoy!!!!!!!!

Wishing all my Readers a very Happy Navratri!!!!!!!!!

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

 

 

 

 

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DAL TADKA / LENTIL STEW

 

Dal or Lentils are a powerhouse of Nutrition. Lentil is a dietary staple throughout regions of India, Sri Lanka, Pakistan, Bangladesh and Nepal.Lentil colors range from yellow to red-orange to green, brown and black.Lentils also vary in size, and are sold in many forms like with or without the skins, whole or split. Lentils are also widely used in many parts of the world.You can make a number of dishes using a wide variety of lentils.They can be sprouted too and used in salads and soups.

As a part of our 110th #Foodiemonday #Bloghop theme #Lentils I would like to share a very simple and healthy recipe Dal Tadka.My boys like to have dal with Steaming hot rice and potato fry .

Recipe for Dal Tadka:

Ingredients:

1 Cup Toor dal /Split Pigeon peas

1/2 Cup Urad Dal Split / Split Black gram

1/2 Cup Moong dal split / Split Mung Beans

3 Green Chillies slit

1 Tsp Kasuri Methi (dried Fenugreek)

1.5 Tsp Jeera / Cumin seeds

1/4 Tsp Haldi /Turmeric

A generous pinch of hing /Asafoetida

1/2 Tsp Mustard

1/2 Tsp Ginger finely chopped

5 Garlic Pods thinly Slit lengthwise

Salt to Taste

1/2 Tsp Red chilli Powder

4 Dry red Chiilies (Whole)

2 Tsp Ghee

1/2 Tsp Oil

Juice of 1 Lemon

Water to boil dal

Method:

Clean and wash all the three dals. Pressure cook the dals with haldi, green chilles and water upto 2 whistle or till it is cooked.Add water to get the right consistency if the dal is too thick.

Roast chopped garlic in 1/2 tsp oil until they turn nice golden brown in colour.

Heat a heavy bottom pan. Add ghee.Now add the Cumin and mustard seeds.Once they crackle add hing and ginger and saute for a few seconds.Add the dry red chilli and saute.Now add kasuri methi  and switch off the stove.Lastly add chilli powder and mix well and add this tadka to the boiled dal. Let the dal simmer for about 3-4 mins on low flame. Lastly Garnish with chopped coriander and roasted garlic .

Serve hot with Rice ,Phulkas or Roti.

 

Enjoy!!!!!!!!!!