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:
1 Cup Rice
Salt to Taste
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
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
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!!!!!!!!!
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:
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
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
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!!
Weather in this part of the world has been affected by Typhoons. To keep up with this bad weather this simple yummy and tangy Lemon rasam comes as a rescue.This recipe has been passed on from our greatgrandmothers who had such simple home remedies. We can have it as a soup or it goes well with Kootu or Spicy Kozambhu ,piping hot rice ,ghee and papad.
This week’s theme was suggested by Sasmita who blogs at https://www.firsttimercook.com. Do check her blog for the simple and yummy recipes. My humble contribution for 162nd #Foodiemonday #Bloghop theme #Lemonaffair is this simple and delicious Lemon Rasam.
Recipe for Lemon Rasam / Nimbehannu Saaru:
3/4 Cup Boiled and Mashed Toor dal
2 Medium Tomatoes
2 Green Chillies finely chopped
2″ Ginger grated
3 Cups of water
Salt to Taste
1/2 Cup finely Chopped Coriander
Few Sprigs of Curry leaves
1/2 Tsp Mustard / Rai
1/2 Tsp Jeera
2 Dry Red Chillies
1 Tbsp Ghee
Juice of one Big Lemon
Generous pinch of Asafoetida /Hing
Boil the dal in a pressure cooker and mash it nicely.Keep it aside. Take a wide bottom pan. Add water, chopped tomatoes, grated ginger,finely chopped green chillies , half of chopped corianer. Keep it on medium flame and let it boil untill the tomatoes turn mushy. Mix well. Now add the dal and mix well. Let it boil for 5 mins. Pour the tadka and mix well. Let it boil for 2-3 mins. Switch off the flame and add the lemon juice.
Garnish with the remaining coriander and serve as a soup or pair it with kootu or spicy kozambhu and Rice and Papad.
Heat the ghee. Add mustard seeds and red chillies torn into pieces.Once it splutters add jeera and curry leaves and a generous pinch of Hing.Switch off the flame.
This is good for sore throat as well.
This week I am back with another interesting and healthy recipe with Raw Papaya and it is Kachhe Papite ki Masaledar Roti. Papayas are known for their long list of health benefits. They have a variety of vitamins, minerals, and other nutrients. They are especially known for how they help with digestion.They aid digestion and increase resistance power as well.Even the papaya leaf extract is given to increase platelets.This is from my personal experience.There are many more benefits of papaya as they are rich in nutrients.
For our 158th #Foodiemonday #Bloghop theme #Indianflatbreads is this simple healthy and yummy recipe Kachhe Papite ki Masaledar Roti / Spiced Raw Papaya Flat Bread.
Recipe for KACHHE PAPITE KI MASALEDAR ROTI /SPICED RAW PAPAYA FLAT BREAD:
2 Cups Wheat Flour
3 Tbsp Boiled and mashed Raw Papaya
1 Tbsp Boiled and mashed Potato
1 Tsp Vegetable masala powder
1 Tsp Jeera
Salt to taste
1Tsp slightly roasted poppy seeds
1/4 Tsp Kasmiri Chilli Powder
Vegetable Stock as required to knead the dough (I used the water that was left from boiled raw papaya)
Take wheat flour in a wide bottom pan. Add mashed raw papaya ,raw potato ,jeera,poppy seeds ,chilli powder,salt to taste, vegetable masala and mix well. Add vegetable stock as required to knead the soft dough.Cover it and let it rest for 15 mins. Make small balls of the dough .Take a ball and roll it into flat round shape or any other shape as you wish. Heat the griddle. Place the roti on the hot griddle.Once you the bubbles rise on the surface flip the sides and add ghee.Remove from the griddle once both sides are done.Repeat the process for balance dough.
Serve these yummy Roti with Mango pickle, onion green chilli with lemon juice and spiced or plain yogurt.
Today being a saturday is family time for me. After a hectic week each of us looks forward to the weekend. Have you planned what to cook? or still looking for ideas? hmm…. don’t worry I am here with a fab recipe of Spicy Egg Biryani that is loved by my boys.it is made to suit the palette of my family.
Biryani is made in different ways depending on the diaspora of the region. The styles are distinct .The origin of Biryani is unknown but in India it was introduced by the Muslim Community. It is mostly made with variety of fresh spices and meat. Vegetarian version has been developed over a period of time to suit the taste of Vegetarians.Today I am sharing a easy and delish recipe for Egg Biryani. You have to try it to believe it. This recipe is for spice lovers and not faint hearts.
Recipe for Spicy Egg Biryani:
2 Cups Biryani Rice Soaked for 30 Mins
6 Eggs hard boiled
3 Onions sliced Lengthwise
2 Tomatoes finely chopped
4 Green Chillies
2 Dry Red Chillies
1 Cup Yogurt
Salt to taste
1/2 Tsp Red Chilli Powder
1.5 Tsp Tikka Masala
1/4 Tsp Turmeric
4 Cloves / Laung
1Inch Cinnamon / Dalchini
1 Bay Leaf / Tej Patta
2 Green Cardamom / Choti Elaichi
1 Black Cardamom /Badi Elaichi
1 Tsp Cumin / Jeera
1.5 Tsp Ginger Garlic Paste
1/2 Cup Finely chopped Coriander
3 Tbsp Oil
2 Tbsp Fried Onions
Rinse well and soak Basmati rice for 30 Mins. Chop the onions lengthwise and keep it aside. Finely chop the tomatoes and coriander and keep it aside.
Grind 10 Cashews, green chili and red chili to get a smooth paste.
Heat a wide bottom pan. Add oil .First roast hard boiled egg until they turn slightly crisp and brown on all sides. Once done remove them and keep them aside. In the same oil add all the whole spices including Jeera. Once you smell the aroma of the spices add cashews and lightly roast.Once done add the chopped onions and roast well until they turn golden brown.Once done add the tomatoes and mix well.Once they turn mushy add turmeric, chili powder, chili cashew paste and tikka masala and allow it to cook on medium flame untilloil starts to leave the sides.Add yogurt and mix well .Allow it to simmer for 2 mins. Add shallow fried eggs and mix well. Now add soaked rice and 4 glasses of water and allow it to cook well for about 25 -30 mins on low flame until the rice is fluffy and cooked.
Garnish with chopped coriander , roasted cashews, and fried onions and serve with Raita of your choice.
PS:1.You can adjust the spice levels to suit you .
2.Not for Faint hearts
Summers are here in many parts of the world and so are sweet Mangoes.Mangoes are so healthy and flavorful. You can use them in variety of dishes ranging from desserts to curries.Mangoes are rich in vitamins .It is always good to eat seasonal fruits . Mangoes are available in my part of the world.It is expensive but we do have our quota during the season to make the most of it.
Everyone loves mangoes and my family loves them too. I have shared some recipes with mangoes in my blog.This time i thought of sharing an interesting recipe from Mangalore which is called Ambe Upakari / Ripe Mango Curry.It is absolutely lip smacking. You have to try this recipe to believe it.
My Contribution for 147th #Foodiemonday #Bloghop theme #Mangoes my humble contribution is Ambe Upakari or Ripe Mango curry.
Recipe for Ambe Upakari / Ripe Mango Curry:
7 Ripe Mangoes (Use small juicy ones)
10 Dry Red Chilles (ihave used byadgi variety)
1 Tsp Fenugreek / Methi
1/2 Tsp Mustard / Sarso
1 Tsp Cumin/ Jeera
1 Tsp Coriander / Dhania
4 Garlic pods
1 Inch Ginger
1/4 Tsp Turmeric powder / Haldi
Handfull of curry leaves
1/2 Tsp Pepper corns / Gol Mirch
2 Tbsp Palm Jaggery
2 Tbsp Oil
2 Tbsp Tamrind Juice
2 Green Chillies Slit
Salt to taste
Wash the mangoes and peel them. Soak the peels in a cup of water.Keep it aside for some time.
Take a wide bottom pan .Dry roast jeera , dhania, pepper corns,mustard seeds ,red chillies until you can smell the aroma.Ensure you do not burn them. Grind all the roasted spices along with chopped onions , ginger and garlic cloves to get a smooth paste.You can little water to the paste .Heat oil the pan. Add curry leaves ,some mustard and slit green chilles. Once they splutter add the paste and turmeric. Let it simmer untill the oil starts to leave the sides.
No w add mangoes , squeezed juice from the soaked peels, jaggery and tamrind juice and salt. Add more jaggery and tamrind if you want.Let it simmer for 3-5 mins.
Serve hot with steaming hot rice and a dollop of desi ghee.
Note:The measurements given above is as per my family’s pallet.
My first post this year. I am back after a lovely vacation with my Family last 2 weeks of December 2017. We as a family spent quality time in Boracay enjoying all the water sports. I enjoyed Parasailing the most. A memorable experience for me. Weather was perfect although there were few showers here and there. We even enjoyed the local vegetarian food that was easily available at our resort. The best part of our journey was we used all three modes of transport in a single day (Land,air and water).
My first post this year is for the upcoming Sankranthi festival next week. My contribution for our 126th #Foodiemonday #Bloghop theme #Sankranthi is this simple and yummy tenginkayi chitranna / grated coconut rice that can be whipped up in a short time.
Sankranthi, or Makara Sankranti, is a harvest festival in Karnataka as is the case in other parts of India. Sankranthi is celebrated when sun transcends from Sagittarius to Capricorn during the winter solstice in the northern hemisphere. Sankranthi means ‘change of direction’ and is based on solar event and it also marks the arrival of Spring Season. Uttarayana, the day time of Devas, begins from Sankranthi and the next six months are considered highly auspicious.
This is one of the rice variety we have as a part of the festive meal.
Recipe for Tenginkayi Chitranna / Tengai Sadam / Grated Coconut Rice
1 Cup Cooked Rice
3/4 Cup Grated Coconut
1Tsp finely Chopped Ginger
3 Green Chillies slit
3 Red Chillies roughly torn
Salt to Taste
1 Tsp Channa Dal
1 Tsp Urad Dal (Split)
1 Tsp Mustard / Sasive
2 Tsp Oil
1/4 Tsp Hing / Asafoetida
Wash the rice thoroughly and cook . Ensure it is soft and fluffy. Allow the cooked rice to cool completely.
Heat oil in a wide bottom pan. Add channa dal and Urad dal. Once they turn slightly brown add finely chopped ginger and saute for a few seconds. Now add mustard , hing, green chillies and red chillies and mix well. Once the mustrad splutters add cashews , curry leaves and roast till they turn slightly brown. Once add grated coconut and mix well. Switch off the flame after 2-3 minutes. Add the cooked rice and salt to taste and mix well.
Serve with papadum, sandige or fryums and enjoy!!!!!!!!
Wish you all a very Happy Snakranthi!!!!!!!!!
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
- Bajji or chutney
- Ajethna / Palya (dry vegetable sabzi)
- Spiced rice (chitranna)
- Steamed rice
- Saaru /Rasam
- Menaskai/ Gojju
- Koddelu / Sambhar
- Majjige Huli /Tambuli
- Sweets like laddu, holige or Kesari bhath
- Fried items like bonda, chakli, vada
- Paramanna or Kheer (pudding) or Payasa
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 .
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
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.
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.
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:
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
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.