DESIFOODBYTES

Carrot Flowers with Cucumber Leaves

2010-12-27T06:22:00.000-08:00

I've been fascinated with the vegetable carving for sometime now. But as I don't keep in touch with this art regularly, I'll need a few warming up exercises before I produce something presentable. These flowers can be carved with Beetroot / turnips / Raddish / Knol Khol etc.
The only tool required is - a Carving Knife and of course loads of patients and concentration.
Nayna's event has inspired me to turn out these beauties.

Sending this to the Create n carve Event.

Carrots carved

2010-12-27T06:07:00.000-08:00

Some more carrot flowers as I had only carrots at hand !

Sending this to the create n carve event.

Alu Paneer Parata

2010-07-13T21:03:00.000-07:00

As I had a small portion of paneer left over in the fridge, I combined it with some potato and used it up to make this delicious parata. As of any Parata, this is also very soft, wholesome and filling.

Ingredients

For the stuffing-

Potato - boiled & grated , 1 cup
Paneer - grated, 1 cup
Green Chilly paste - 2 tsp
Salt - to taste
Ajwain/ aniseed/ cumin - a pinch
Coriander leaves - chopped, 2 tbsp
Garam Masala powder - 1/2 tsp
Lemon juice - 1 tbsp
Sugar - 1/2 tsp

For the covering-

Whole wheat flour - 1 cup
Oil - 1 tbsp
Salt - as required
Sugar - 1/2 tsp
Water - to make the dough

Method

Make a soft dough using the wheat flour, for the covering and rest for some time.

Mix all the ingredients for the stuffing .

Pinch a tennis ball size of the dough, flatten it, and place a smaller size/ equal size of the stuffing, gather the covering on the top and bring it together and seal well.
Roll lightly dusting it with the wheat flour to the required thickness.
Cook on a hot griddle applying oil on both sides till done.

Serve hot with any Raitha/ tomato Sauce/ pickles/ chutney.

Pineapple Kesaribath

2010-07-10T02:10:00.000-07:00

Kesari is the easiest sweet preparation and it prepared very often in homes and functions alike.
Kharabath - keasribath is an all time favorite combination, which appears on the menu of all the small and big occasions. Fruits , like mashed ripe bananas , apples and pineapples are sometimes used to flavor this traditional dish individually. Otherwise elichi powder is used for flavour. Ghee is used generously . The diet conscious people can replace it partially with oil. Feel free to reduce or increase the milk- water proportion.

Ingredients

Upma Sooji - 1 cup
Sugar - 1 cup
Pineapple diced - 1 cup
Milk - 2 cups
water - 1 cup
Ghee - 1/2 cup
Kesar - few strands
Turmeric Powder/ food color - a pinch
Cashew pieces - 1 tbsp
Sulthana - 1 tbsp

Method

Using the whipper button of the blender , Crush the pineapple lightly, for a second.
Toast the sooji with a couple of tsps of ghee till a good aroma wafts the kitchen .
In a thick bottom pan heat the remaining ghee & fry the cashew till golden color. When the cashew is almost ready , drop the sulthanas and fry till they swell up. Drain and reserve them for later.
Pour the milk and water into the same pan with ghee and bring it to a boil. Add the turmeric and kesar now. Stirring all the while , pour in the sooji and cook till done.
Add the sugar and pineapple crush now and cook till all the moisture dries up.
Garnish with the fried dry fruits and serve.

Sending this to Srilekha's Sweets & Savory Event.

Carrot Rice

2010-07-09T07:38:00.000-07:00

The spices used in this Rice preparation is slightly different from the regular Pulavs. The addition of coriander seeds and sesame seeds makes this Rice differently fragrant. Mostly I followed the recipe verbatim , but for a few minor changes. I used Green chillies to turn on the heat factor , in addition to the Red chillies. Some Lemon juice in the end to balance the sweetness of carrots . The green peas provide the much needed contrast to the texture and colour of the Rice.

Recipe Source - http://www.talimpu.com/2010/06/30/carrot-rice/

Ingredients

Rice - 1 cup
Carrots grated - 1 1/2 cups
Green Peas - a handful
Coriander seeds - 1 tbsp
Sesame seeds - 1 tbsp
Red chillies - 4
Coconut grated - 2 tbsps
Green Chillies - 4
Oil - 2 tbsps
Ghee - 1 tbsp
Jeera - 2 tsps
Bay Leaf - 1
Cinnamon - 1 ''
Cloves - 2
Onion - 1 large, sliced
Salt - to taste
Lemon juice - 1 tbsp
Water - 3 cups

Method

I have used regular Rice , but feel free to use Basmathi as well. Wash rice and soak it in some water till required.
Toast the coriander seeds, sesame seeds and Red chillies in some oil , cool and powder in a blender. Add the coconut and green chillies and run the blender once more.
In a pressure cooker , heat the oil and ghee , stir in the jeera & bay leaf, cinnamon , cloves to release their flavors.
Drop in the sliced onions and stir fry for a few minutes. Add the green Peas , grated carrots and stir for a couple of minutes. The coconut mixture is stirred in for another two minutes.
Add the washed & drained Rice and mix with the other ingredients for a minute.
Pour in the measured hot water. Add the seasoning ( salt ). Give a good stir and Pressure cook on high flame till the first whistle. Later cook in sim for another 5- 7 mins.
Open after the pressure has released.
Add the lemon juice and mix well.
Garnish with coriander leaves.
Serve with any Raitha. Tastes good by itself also.

Fudgey Rich Chocolate Cake

2010-07-09T05:55:00.000-07:00

This chocolate cake is my son's favorite and is something to die for. I have baked this cake back to back 3 times in a row and it has still managed to retain the top position. It is a soft, fudgey and rich enough in chocolate to satiate the chocolate crazy palettes. I have included the coffee to enhance the intensity and have reduced the sugar. As this cake does not call for any frosting, it can be prepared in a jiffy. Go on and indulge !

Recipe Source - http://www.tinnedtomatoes.com/2009/05/fudgey-chocolate-cake.html

Ingredients

Butter - 100 gms
Castor Sugar - 125 gms
Brown Sugar - 50 gms
Dark Cooking Chocolate - 125 gms
Golden Syrup - 1 tbsp
Eggs - 2
Vanilla Essence - 1 tsp
All Purpose Flour - 100 gms
Baking Powder - 1/2 tsp
Cocoa Powder - 2 tbsps
Instant coffee powder - 2 tsps

Method

Grease and line a 8'' cake tin.
Pre - heat the oven to 180 C.
Sieve the flour along with baking powder and cocoa powder.
Dissolve the coffee powder in 2 tbsps of hot water.
Melt the Butter in a pan and remove from the heat.
Mix in chopped cooking chocolate & both the sugars and stir well till they blend well. Add the vanilla essence and coffee .
Beat the eggs till light and frothy.
Pour this into the chocolate mixture and beat lightly.
Fold in the flour and immediately pour into the prepared tin.
Bake for 25 minutes.
Cool for 1/2 an hour and cut.

Ras Malai

2010-05-17T02:52:00.000-07:00

I have been dormant for a while now and the reasons are many . Power cuts , comp problems, procrastination .....and so on.
One look at the ICC challenge , my all time fav Ras Malai & all the excuses went on the back burner. Promptly , I got around to the preparation and here is the result .....
Of course I am not enrolled in the group, but I get inspired to prepare their yummy treats . But this is the first time I actually got down to action.
Every detail was well taken care of and explained well. I had never imagined that Ras Malai could be prepared successfully at home. 3 cheers to group !
I have jotted down the recipe for my reference and yours too !

Ingredients

To make the Paneer Balls

Milk - 2 Lts
Vinegar - 2 tbsps
Maida - 1 tsp

For the Sugar Syrup-

Water - 3 cups
Sugar 8 tbsps

For the Rasa

Milk - 1 lt
Sugar - 7 tbsps
Pista slivers / chironji - 1 tsp
Kesar - a few strands
Elichi powder - a pinch

Method

Boil the milk, cool & refrigerate for 12 hrs.
Remove the cream on top & bring it to a boil.
Add the vinegar & curdle the milk. Put out the fire.
Rest for 10 mins & drain out the whey water.
Wash the paneer in fresh water to remove any traces of vinegar.
Hang this paneer in a muslin cloth for 1 hour, till all the water is drained out.
Knead this paneer well for about 5 mins till smooth . Add 1 tspn of maida & knead well.
Make small, smooth balls.
I got about 20 balls.

At the same time , milk reserved for the Rasa can be put to a boil.
Keep an eye on this milk & stir every now and then to prevent it from boiling over.
Reduce it to half.
Add the sugar and cook for a few mins.
Put off the fire & add the elichi powder & kesar.

In the meanwhile the sugar syrup can be prepared.
In a pressure pan , bring 3 cups of water to a boil & add 8 tbsps of sugar.
Drop the prepared balls into the syrup, close the lid.
Place the weight when the steam builds up & lower the flame & cook for 10 mins.
Put out the gas . Open when the pressure cools down.
The balls would have swelled up & doubled in size.
Take each ball with a slotted spoon & press with another spoon gently to squeeze out the excess sugar syrup. Drop into the hot Rasa.
Garnish with the pista .
Tastes good when warm or when served chilled.

Notes

* If using skimmed milk, Paneer can be prepared directly. Resting for 12 hrs in the fridge can be skipped.
* The Rasa tends to become thick as the paneer balls absorbs it. I guess the rasa can be removed earlier than recommended.

Raw Mango Chutney

2010-05-16T07:29:00.000-07:00

I fell in love with this chutney served in my friend Vani's house. I remembered my manners & resisted gorging on it as the rest of her family had not yet come in for lunch. Armed with the recipe, I felt a little better. I followed the recipe to the T & the result did not disappoint me or my family. And here is the chutney I was drooling for ,

Ingredients

Raw Green mango - 1/2 cup , chopped
Grated Coconut - 1 cup
Green Chillies - 11 , 1 inch pieces
Salt - to taste
Jaggery - 1 tbsp
For Tempering -
Oil - 1 tbsp
Mustard, Urad Dal, Hing, Curry Leaves, broken Red chilly

Method

Chop the Raw mango with or without the skin.
Grind all the ingredients into a chutney without using any water. Add the coconut in the end & grind coarsely.
Mix in the tempering.
Tastes especially good with Rice. Goes well with chapathis as well. Enjoy.

Peas Masala

2010-03-27T04:22:00.000-07:00

Peas Masala is a winning combination of Tomatoes, Potatoes & Peas. Having the luscious Red of tangy tomatoes and flavored mildly with cinnamon and cloves , enriched with the complex carbs from the potatoes, the peas lend their vibrant color and texture , this dish is certain to warm the cockles of your ~~heart~~ tummy !

Ingredients

Peas - 1 cup
Tomatoes- 1/2 Kg
Potatoes - 1/4 kg
Ghee - 1 tsp
Cinnamon - 1 ''
Cloves - 2
Chilly powder - 1 tsp
Jaggery / sugar - 1 tsp
Salt - to taste

Method

Blanch the Tomatoes , puree and pass the juice through a sieve.
Pressure cook the potato, remove the jackets, and crush it roughly with your hands.
Cook the peas .
Powder finely the Cinnamon & cloves.

Heat ghee in a pan, put off the fire & add stir in the cinnamon & clove powder . I take this precaution , to keep the powder from charring.
Switch on the gas again and pour in the Tomato puree, toss in the peas and bring it a boil.
Add the prepared potatoes , chilly Powder , salt and sugar.
Add water to adjust consistency and bring it to a simmer .
Flavorful Peas masala is all ready for you to devour.

Sending this to The MLLA Event host by Manju, brainchild of Susan.

Dum Gobi

2010-03-17T22:48:00.000-07:00

In this season, Creamy White Cauliflowers , in all their glory, allure the shoppers to pick them up, being available at unresistable prices. Of course, fresh Peas are also in season, commanding their usual premium rates ! Dum Gobi , is a very tasty side dish prepared combining both these veggies. Try it and I'm sure you will agree with me.
We use a spice called Marati Moggu in the south, and you can spot them in the picture. Generally, I have not come across many recipes , using this particular spice. We usually combine this with cinnamon in most of our masalas.

Ingredients

Cauliflower - 1 large, chopped into bite size florets
Onion - 2 cup , sliced
Peas - 2 cups
Oil - 3 tbsps
Grind :
Red chilly - 14 no.s ( both guntur & byadigi mixed )
Cinnamon - 4" piece
Marati Moggu /capers - 10 no.s
Dhania ( coriander seeds ) - 1 tbsp
Jeera ( cumin seeds ) - 1 tsps
Poppy seeds - 1 tbsp, toasted lightly
Cashew - 1 tbsp
Coconut - 1/2 cup , scraped
Copra - 2 tbsps , scraped
Onions - 1 large , chopped roughly
Salt - to taste

Method

Heat the oil in a big pan, tumble in the onion, peas & cauliflower florets. Stir cook for sometime & add little water if the vegetables are sticking at the bottom of the pan.Cover & cook till the cauliflower stems are just cooked / Al dente & the peas are done.
Grind the masala into a fine paste with water.
Stir fry this masala in some oil till it changes colour & leaves the sides of the pan.
Mix the vegetables & the masala , till both blend, taking care to see that the cauliflower does not get too disintegrated. When done , take off from heat.
Serve with Roti/ parata/ chapathi.

Sending this to Srilekha's EFM series.

And also to the CWS Event hosted by RV, which was started by Priya.

Gunthapanganalu using Sago pearls

2010-03-12T04:24:00.000-08:00

Gunthapanganalu in Telugu, Paniyaram in Tamil, Paddu in Kannada; Is akin to the saying : A Rose by any other name is still a Rose !
This is Rice based dish mixed either with urad dhal / Rice flakes / sago as variations. Sometimes leftover Idly / Dosa batter is used to prepare these Balls. They are crisp on the exterior and the sago lends a soft inside. The heat from the green chillies is balanced with the sour curds & the result is Divine !
The paniyaram pans were usually available in stone or cast Iron. Mine is a Cast Iron Pan, which needs to be seasoned like any other Iron griddle. I'm thankful to my mother who did the taming job for me ! Nowadays Teflon coated pans are available in the market. But the texture & taste is never the same as the conventional pans. Am I being too fastidious ?
Anyways , here goes the Recipe for you to enjoy !

Recipe Source - Mallika Badrinath's Tiffin Varities

Ingredients

Raw Rice -3 cups
Methi seeds - 1/2 tsp
Sago - 1 cup
Sour Curds - 2 cups
Bengal Gram Dhal - 2 tbsps
Onions - 8 medium size, chopped finely
Coriander leaves - 1/2 cup, chopped finely
Green Chilly paste - 4 tsps
Salt - to taste
Ginger - 1'', chopped
Cooking soda - 1/4 tsp
Oil - to cook the paniyarams
To Temper -
Oil - 1 tbsp
Mustard, Jeera, Chopped curry leaves, Hing

Method

Soak Rice for 3 hours with the methi seeds & grind to a fine sooji texture and Dosa consistency.
At the same time , soak the sago in sour curds in another container. Mix this into the Rice batter.
Add the bengal gram dhal also to the batter and ferment overnight.
Next morning , add the tempering to the batter, mix in the chilly paste, chopped coriander, chopped onions, chopped ginger, salt and cooking soda . Give the batter a good stir.
Grease a Paniyaram pan & heat it well with 1/2 tsp of oil in each pit.

When hot, using a ladle, half fill the pits with batter.
Cover and cook till it can be turned over. A spoon or a butter knife can be used for this purpose.
Reduce the flame now & cook well on the other side till all the batter is well cooked inside.
Flip and cook till you get the desired colour on both sides.
Serve with chutney.

Sending this to the CWS Event hosted by Niloufer which was started by priya.

Biyam atukulu

2010-03-10T01:56:00.000-08:00

Biyam is rice and atukulu is poha in telugu. Though prepared with rice, this dish gives the feel and taste of poha. This is my friend Vani's recipe who is from Mysore & I guess this is a traditional dish of this region. This dish calls for the regular pantry staples in the Indian kitchens and can be prepared in a jiffy and enjoyed at any time, breakfast , lunch or dinner.

Ingredients

Rice - 1 cup , pan roasted on medium fire till color changes
Onion - 2 large , diced big
Turmeric powder - a pinch
Water - 3 cups
Grind-
Red chilly - 7 ( byadigi and guntur )
Coconut - 2 tbsp
Salt - to taste
Tamarind - 1 tbsp , soaked & extract the juice
Jaggery - 1 tbsp
Tempering -
Oil - 2 to 3 tbsps
Mustard, bengal gram dal, curry leaves, Red chillies - 2 ( broken ), hing

Method

Dry roast the rice for at least 10 mins till the color changes .
In a pressure cooker, take oil & do the tempering. Add the turmeric powder also.
Tip in the onions & stir a couple of times.
Grind the masala using the measured water & tip it into the onions.
Add the rice.
Pour in the rest of the water also.
Pressure cook for 3 whistles.
Open after the pressure is down & enjoy spicy , tangy Rice poha.

cauliflower parota

2010-03-08T20:17:00.000-08:00

This is yet another of the parotas we prepare regularly. For me parotas are the saviors , when I can't zero in on any side dishes to go with the chapathis. The filling can be prepared before hand and stacked away in the fridge . This comes in handy to put together a meal in when in a hurry.
Presenting the two flowers of a different kind ! One a visual treat & the other a gastrnomical one.

Ingredients for the filling -

Cauliflower - 1 medium flower
Onion - 2 medium chopped finely
Oil - 2 tbsp
Jeera - 2 tsp
Red chilly powder - 2 tsp
Dhaniya powder - 1 tsp
Salt - to taste
Garam masala powder - 1 tsp
Coriander - 2 tbsp, chopped
Sugar - 1 tsp
Amchur powder - 1 tsp

Method

Wash the florets & pulse in the blender or grate the florets.
In a pan , heat the oil & temper with the cumin.
Stir in the onions for a couple of minutes.
Add the prepared cauliflower & cook covered, stirring now & then till the rawness goes.
Add all the powders and give it a good mix.
Garnish with the coriander.

Prepare a soft chapathi dough.
Roll out 2 small puris.
On the 1st puri, spread a tbsp of the filling , leaving a margin all around to seal the edges.

Cover with the other puri & seal the edges.
Dust a plastic sheet & roll this parota lightly.
Cook on a hot griddle on both the sides with a tsp of oil.
Tastes good by itself or with pickles & curds.

Sending this to Sri's EFM.

Saagu Junka

2010-03-04T20:20:00.000-08:00

You can call it a saagu crossover or a Junaka crossover. Traditionally saagu is a vegetable intense dish with it's own style of masala and junaka is a gram flour based side dish. Saagu Junaka is a name coined by yours truly , because this is an integrated dish.
The boiled veggies are cooked into the gram flour gravy base. The sour curds gives a pleasant tang to the gravy.

Ingredients

Mixed vegetables - 2 cups
Sour curds - 1/2 cup
Besan gram flour - 1 tbsp
Onion - 1 large , diced
Capsicum - 1/2 cup , diced
Ginger - 1/2 '' piece, finely chopped
Garlic - 2 cloves , finely chopped ( optional )
Green chilly paste - 2 tsps
Salt
For tempering -
Oil - 1 tbsp
Mustard, Jeera, hing, curry leaves

Method

Boil vegetables of choice like carrots, beans, peas, potato, cabbage, ridge gourd etc.
Heat oil in a pan & temper. Stir in the ginger & garlic at this stage.
Saute the onion & capsicum till done.
Mix the gram flour in the sour curds . Pour this mixture into the onions & stir till you get a cooked smell.
Now add the boiled vegetables , chilly paste, salt . Add water to the required consistency. Bring it to a simmer.
Garnish with chopped coriander.
Serve with chapathi.

Suggestion

Can use lemon juice in the end if the curds are not sour.
Garam masala powder can be added in the end.

Sending this to Sri's EFM.

Coriander Rice

2010-03-04T05:17:00.000-08:00

This is an old recipe stacked away in the drafts. I traced this when I launched a search for Lunch Box recipes. This is a flavorful rice, mildly spiced & combined with the veggies.
When served with a cooling Raitha , it makes a satisfying & filling lunch !

Ingredients

Basmathi Rice - 1 cup
Water - 1 1/2 cup
Oil & ghee - 3 tbsps & 1 tbsp
Cinnamon - 2 ''
Cloves - 4
Cardamom - 2
Bay Leaf - 2
Onions - 2 no.s , sliced
Carrots - 1/2 cup , julienne
Beans - 1/2 cup, julienne
Peas - a handful
Lemon juice - 2 tbsps
Sugar - 1 tsp

Grind together with some water-
Coconut - 2 tbsps
Green chillies - 8
Ginger - 1 '' piece
Garlic - 6 cloves
Cumin seeds - 1 tbsp
Onion - 2 tbsps, chopped
Coriander - 3/4 - 1 cup chopped

Method

Wash & soak rice for 10 minutes.
Take oil in a pan , drop the whole spices in hot oil to release their flavors. Tip in the onions & saute for 2 minutes. Stir in the vegetables & cook covered till they wilt.
Grind the masala paste & stir it in till it becomes dry.
Drain the rice, & stir it in the masala for a couple of minutes.
Bring the measured water to a boil with sufficient salt in a Rice cooker. Transfer the rice to the boiling water & cook till the rice is done.
Squeeze some lemon juice & sprinkle some sugar to balance out the flavors.
Serve with Raitha.

Sending this to the Tiffin Box Event hosted by Radhika and Sudashna.

Strawberry Banana Milkshake

2010-03-03T04:39:00.000-08:00

I can't be wrong if I said Strawberry milkshake is everybody's All time favorite drink. With the luscious red berries in season, the first thing one would want to do in this hot summer is to enjoy a cool milkshake. Which is certain to uplift and invigorate the heart, mind, soul and all your gastronomical senses at one shot.
Banana gives body to the the otherwise thin drink, when ice cream is not used. One could do with less ice cream if a small banana is used.
Strawberries are sometimes arranged on a bed of these leaves in transparent boxes. I liked the delicate structure of these leaves & hence used it in the presentation. I'm guessing that they must be strawberry leaves. Any take on this , anyone ?

Ingredients

Cold milk - 1 glass
Banana - 1 small fruit
Vanilla / Strawberry Ice cream - 2 scoops
Sugar - 1 tbsp

Method

Add all this in a blender & whizz it up till nice and frothy and enjoy !

Methi chapathi , Raitha combo .

2010-02-24T04:32:00.000-08:00

Methi is in season & fresh , healthy looking greens do beckon to be picked up ! How does one resist such a call ? Pinching out these leaves from their stems is laborious and time consuming , especially if it has to be done for a large family. But the goodness & flavour of this greens more than rewards all the effort. We love to have our methi chapathis with Tomato Cucumber Onion Raitha.

Ingredients

Wheat flour - 1 cup
Methi leaves/ fenugreek - 1 cup, chopped
Oil - 2 tsps
Salt
Grind-
Onion - 1 small, chopped,
Ginger - a small piece,
Garlic - 2 cloves,
Green chilly - 3,
Curds - 2 tbsps.

Method

Wash & chop the greens. Sprinkle the required amount of salt & rest it for a while. The greens release their moisture in the presence of salt.
Now mix the greens with atta & oil.
Grind the wet spices with curds.
Mix the chapathi dough with this paste. Add more water / curds if needed to make a soft dough. Rest for sometime.
Roll out chapathis & cook on a hot griddle with a dribble of oil.
Serve with any gravy/ raitha .

Raitha

Chop Tomatoes , Cucumber & onions finely. Beat thick curds. Add a dash of salt .Mix in the veggies & garnish with coriander.

Sending this to Sri's EFM.

Aapam with cooked rice

2010-02-15T02:30:00.000-08:00

This is yet another variation from the world of Dosa. Left over cooked rice can be mixed with the curds & blended and utilized to prepare this delicious Dosa for the next day. This recipe is adapted from Pakadarshi , a book by Suryakanthamma. As all the recipes in this book are tried & tested , usually it is safe to assume that the results are upto the mark.

Ingredients

Rice - 2 cups
Rice - 1/2 cup
Curds - 1/2 cup
Sugar - 1 tsp
Cooking soda - a pinch
Salt

Method

Soak 2 cups of rice for 3 hrs & grind into a fine and thick paste using less water
Cook the other half cup of rice. Blend it into a coarse paste with the curds.
Mix both the pastes. Add some salt. Let it ferment overnight.
Though this batter is thick when prepared, it loosens out the next morning.
In the morning, add water if needed to make flowing batter.
A pinch of cooking soda & sugar is mixed into the batter.
Make dosa by pouring a ladle of batter & swirling the hot pan.
Drizzle a tsp of oil & cook covered on one side only. No need of flipping the dosa to cook on the other side.
Enjoy the soft dosa with chutney of your choice.

Badam Milk / Almond milk

2010-02-08T02:17:00.000-08:00

Badam milk, hot or cold is my all time favorite , thus making it both a summer & winter drink. Almonds are packed with vital vitamins & minerals. It is said to contain high levels of vitamin E, better known as an anti oxidant. It is not only a delicious & nutritious drink but a energy drink too. It is suitable for both the young and the old alike as it is easily digestible.
We even make our Halu obbatu / pal poli, using this milk.
Raising a toast to all the blogging fraternity ! Cheers.....!

Ingredients

Milk - 1 lt
Badam / Almonds- 50 gms
Cashew - 50 gms
Saffron - a pinch
Almond Flakes - a tbsp
Sugar - 1/2 cup

Method

Wash & soak the cashews for 1/2 hr in some water.
Boil the Almonds in some water . After a few minutes the skin swells up. Put off the fire. When cool, drain out the water & slip out the skins.
Wet grind the the cashews & almonds into a almost fine paste with water. It is nice to feel the grains of the almonds in the milk.
Bring the milk to a boil & continue boiling for another 10 minutes , stirring frequently & taking care not to scorch the milk at the bottom of the container. It is better to use a thick bottom pan for this preparation.
Stir the badam paste into the milk & continue boiling the milk, stirring all the while for 10 minutes or till you get a nice cooked aroma.
Add the sugar & Saffron strands & continue stirring for another 10 minutes.
Put off the fire.
The Milk is ready to be relished Hot or Chilled.
Garnish with toasted Almond flakes & serve.

Suggestions

Nutmeg powder can be used in the milk if preferred. It imparts a distinct aroma & flavor.
Or it can be cardamom flavored.
Pistachio flakes make a good garnish.

Paneer Masala

2010-02-08T00:42:00.000-08:00

I had Paneer waiting for it's turn in the fridge , & everyday I was postponing , as I could not decide what I wanted to do with it. Finally I selected a basic gravy & did some mix and match with the vegetables on hand , which gave shape to this dish.
I guess this is how new dishes are invented !

Ingredients

Carrot - 1 medium , chopped & cooked
Capsicum - 1 small, diced
Tomato - 1/2 cup, diced
Paneer- 1/2 cup, diced
oil- 3 tbsps
Lemon juice- 1 tsp
Coconut milk - 1/2 cup
Salt
Grind :
Onion - 1 medium, chopped
Garlic 4 cloves
Ginger - 1/2 '' piece
Cashew - a few
Poppy Seeds - 2 tsps
Jeera - 1 tsp
Chilly Powder - 1 tsp
Green chilly - 2
Turmeric powder- a pinch
Cardamom, clove - 1 each
Cinnamon- 1/2 ''

Method

Fry the paneer in oil till the color changes & keep immersed in warm water.
In the same oil, add the masala paste & stir till the raw smell goes.
Pour in some water to make a gravy & add the salt. Slip in the capsicum pieces & cover & cook for a few minutes.
This is followed by the tomato . Cook for a couple of minutes.
The carrots & the paneer can join in .
Pour in the coconut milk & bring to a boil.
Put off the gas. Add the lemon juice.
Enjoy with roti.

Our very own Black Beauty....Ragi Roti

2010-02-06T05:00:00.000-08:00

Our former Prime minister, H.D. Deve Gowda had popularized Ragi Mudde in Delhi during his tenure . In Karnataka, many other Ragi/finger millet based like dishes Ragi Dosa, Ragi hurittu, Ragi Rotti are commonly prepared. Ragi is a staple of this region.It is a good source of dietary fibre, calcium & iron. Ragi is quite filling & keeps you going for a longer time.
This roti uses multi grain flour & veggies, so one can consider it as health food.

Ingredients

Ragi flour - 1 1/2 cup
Rice flour - 1/2 cup
Wheat flour - 1/4 cup
Salt
oil - 2-3 tsps
Onion - finely chopped, 1 cup
Green chillies - 2 tsps , finely chopped
Coriander chopped - 1/4 cup
Carrot - 1 cup , grated
Cucumber - 1 cup , grated
Cooked Rice - 1/2 cup, mashed well
Hot Water - as required

Method

Mix together the grated onions, carrots, cucumber, green chillies, salt, oil, coriander, mashed rice, in a bowl .
Mix all the flours together. Mix the vegetables and the flours.
Pour in the hot water little by little & mix the dough , till everything comes together.
To make the roti, you can use Wax coated paper or any paper like the Teflon sheet, which is heat resistant.
Grease the paper , With wet hands take a handful of dough & press into a roti, which is slightly thick, with a hole in the center.
Transfer this roti on to a hot griddle , the roti side down, press lightly on the paper & peel off the paper carefully after a minute.
Drizzle a tsp of oil around the roti & a little oil on the roti & cook till the 1st side is done. Flip over & cook the 2nd side too.
Serve this Roti hot with any chutney / a blob of butter/ curds.

Suggestion

Any other vegetables like grated beet root /finely chopped cabbage etc can be incorporated into the roti to make it more nutritious.

Sending this to Divya's , Wholegrain Event.

Gongura / Sorrel Poppu

2010-02-05T06:00:00.000-08:00

Gongura preparations like poppu & pachhadi are extensively popular in Andhra Pradesh. Gongura greens have an acidic taste. These leaves are pinched at the neck of the stem , as the stem portion does not cook well. This poppu is regular on our menu . Mix it with rice & take a bite from the raw onion & enjoy pure bliss. You are sure to be on the highway to heaven. Since the greens are intrinsically sour, the dish has to be balanced with chillies & salt. And garlic pairs beautifully with sorrel.

Ingredients

Thoor dal - 1/2 cup
Gongura leaves - 1 fistful
Onion - 1, diced
Green Chillies - 8
Turmeric powder - 1/4 tsp
Salt - to taste
Garlic - 10 pods
To temper-
Oil - 1 tsp
Mustard , jeera, Hing

Method

Pressure cook the dal with the onion, turmeric powder & a drop of oil , with just enough water. The greens & chillies are also cooked with the dal but in a separate container. Cover this container & pressure cook.
Crush the cooked green chillies & the garlic.
Mash the dal & the greens together. I use a Hand Blender to bring them together. Whizz it briefly, as we don't want the dal to become a paste.
Combine the chilly- garlic paste with the dal . Add sufficient salt. Adjust the consistency.
Bring to a simmer.
The dal is ready. Temper the dal.
It makes a good accompaniment with jowar roti / chapathi / rice as well.

Carrot chutney

2010-02-04T22:50:00.000-08:00

I had never heard of carrot chutney before. I saw it for the first time here & got hooked instantly to the beautiful presentation. I customized this recipe and believe me , it is not only very colourful, it turned out to be tasty too ! A Must - Try chutney !

Ingredients

Carrots - 1 cup , grated
Coconut grated - 1 cup
Green chillies - 2
Red Chillies - 5
Ginger - 1/2 ", chopped
Oil - 2 tsps
Onion - 2 tbsp, finely chopped
Urad dal - 2 tbsps
Tamarind - 1 tbsp , soaked
Salt
To temper - mustard, jeera & curry leaves

Method

Heat the oil in a pan & slip in the split green chilly & toss for a minute . Then the ginger for another minute.
Add the grated carrot & saute till the raw smell goes.
Put off the heat & mix in the coconut into the hot pan.
Roast the urad dal with the red chillies till the dal turns pink. Cool & powder it dry in a blender.
To this, add the prepared carrot mixture along with the tamarind extract & salt . Wet grind with the required quantity of water to get a chutney consistency.
Mix in the onions.
Lastly add the tempering . This goes well with roties & dosa.

Tomato poppu

2010-02-03T04:10:00.000-08:00

Tomato poppu is a household preparation in Andhra Pradesh. Poppus are prepared on a regular basis using any vegetable on hand. They make a great accompaniment with rice. Sometimes spice powders like poppula podi ( Chutney pudi ) or pickles make a great combination when mixed with the poppu & rice. Try this poppu and you will surely like it.

Ingredients

Thoor Dhal / Red gram dhal - 1/2 cup
Onion - 2 medium size , diced
Tomato - 2 diced & 2 quartered
Tamarind - 2'' piece
Green chillies - 1 tbsp, chopped
Red chilly powder - 2 tsp
Salt - to taste
Dhaniya / coriander powder - 1tsp
Jeera / cumin powder - 1 tsp
Garam masala powder - 1 tsp
Sugar - 1/2 tsp
Tempering -
Oil - 2 tsps, mustard, Jeera, curry leaves, a pinch of hing.

Method

Pressure cook the dal , onions and the tomato quarters in enough water till mushy.
Place the green chillies and tamarind in a small cup and pressure cook along with the dal.
Remove the skin from the tomato quarters & mash it well along with the dal.
Extact the tamarind juice and add it to the dal.
Add in all the dry powders , sugar , cooked green chillies , salt and diced tomato and bring the dal to a simmer.
Transfer to a serving dish & mix with the tempering.
Tastes great with hot rice as well as with any rotis.

Suggestions

Can use chopped garlic in the tempering.
Traditional dal preparation does not use dhaniya, jeera , garam masala powders. Can omit them if you wish to do so.

Sending this to the 21st edition of MLLA hosted by manju ,which was started by Susan.

Eazee Brownies

2010-02-01T05:11:00.000-08:00

I keep trying different Brownie recipes all the time. For the beginners , who need a little more expertise with cakes , can find comfort in brownies. Mostly , nothing much can go wrong with them. I liked the look of Divya Kudua brownies & I had to try it.
Besides it was a friend's birthday & I wanted to share some goodies with her. I replaced the butter with oil to reduce the guilt factor :)
Chocolate & coffee flavours marry well. I was tempted into adding some instant coffee for that deep flavor. I had acquired some Rum for the Christmas fruit cake. So a tbsp of that also had to be added.
The results are here to see. They were good, no doubt. But ice cream or chocolate sauce would have complimented & completed the SIN.

Ingredients

All purpose flour - 1 cup
Baking Powder - 1 tsp
Dark chocolate - 100 gms ,
Butter/ oil - 90 gms
Castor sugar - 3/4 cup
Eggs - 2
Vanilla essence - 1 tsp
Walnuts - 1/2 cup , broken
Instant coffee powder - 1 tsp dissolved in some water

Method

Prepare a 8" tin.
Sift flour & baking powder together.
Melt the dark chocolate & butter in the microwave & allow it to cool.
Powder the sugar .
Beat the eggs first & than spoon in the sugar & beat again.
Pour in the chocolate mixture, vanilla essence & dissolved coffee.
Fold in the flour.
Pour the batter in the tin & bake in a pre - heated oven for about 40 minutes @ 180 C.
Cool on wire rack & cut & devour.

Jeera Pepper Rava Roti

2010-01-29T22:54:00.000-08:00

Jeerige menasina Roti. This is a traditional preparation , made more often using Rice flour in place of rava . I shall share the rice flour version some other time. This roti is more easier & quicker & better from the nutrition point of view. The texture is soft & goes well with any chutney or gravy. Coconut gratings, coriander can be used for additional taste .

Ingredients

Chiroti Rava/ Fine semolina/sooji- 1 cup
Water - 1 3/4 cup
Salt
Black Pepper - 1/2 tsp, crushed coarsely
Jeera /cumin seeds - 1 tsp
Oil - 1 tsp

Method

Measure out the water , add the salt & oil & bring it to a simmer.
Mix the jeera & pepper with the rava .
Reduce the heat , stirring all the while, pour this rava into the water. Stir for a couple of minutes till all the moisture gets absorbed . And put off the fire.
Coconut grated & coriander can be added now.
Knead lightly when it comes to a manageable temperature.
Pinch a small portion of this dough ( like in the picture ) , roll it into a ball with lightly greased hands.
Flatten it on a heat resistant paper, & roll out with the help of a lightly greased rolling pin.
Transfer this roti to a hot griddle & cook on both sides drizzling a tsp of oil.
Serve hot with chutney & enjoy your breakfast.

Sending this to Divya's Wholegrain event.

Mooli Raitha

2010-01-27T23:05:00.000-08:00

I'm always on a hunt to find some healthy food for the mid - day hunger pangs ;) . Cucumber slices dusted with chutney podi or pudina podi or any other podi on hand , is my regular solution.
But having run out of this regular fix , I found mooli instead .
So be it ! Necessity is the mother of all inventions , it is said. I conjured up this raitha with the mooli & trust me , it was quite satisfying & tasty too !
I have to mention that I used low fat curds & olive oil for tempering.
I guess , a similar preparation with grated carrot or cucumber would be good as well.
Any other quick - fix solutions for this condition are most welcome !

Ingredients

White radish - 1, grated
Curds - 4 tbsps, whipped lightly
Green chillies - 2 , finely chopped
Salt
Sugar - 1/2 tsp
Jeera powder - 1/2 tsp
For the tempering -
Oil - 1 tsp
Mustard, Jeera , curry leaves
Coriander - 1 tsp , for garnishing.

Method

Mix the grated radish with all the ingredients .
Temper the raitha & garnish with coriander .
Serve with paratas, Rotis etc.

This is participating in the 'no cook ' event at seduce your taste buds

Paneer Capsicum Gravy

2010-01-20T21:22:00.000-08:00

This recipe is from Nita Mehta's cook book. Of course , with a few changes to suit our palate. It is a gravy for the paneer lovers . It is not only loaded with paneer cubes but the gravy is also thickened with crushed paneer. So it is paneer all the way ! The spice powders pack in a punch & the coconut milk softens the spicy gravy & lends a rich flavor to the dish.

Ingredients

Paneer - 150 gms, cubed
Capsicum - 1 No. , diced
Jeera - 1 tsp
Garlic - 4 pods , crushed
Kasuri Methi - 1 tsp
Tomato sauce- 1 tsp
Chilly Powder - 1 tsp
Dhaniya Powder - 1 tsp
Garam Masala - 1 tsp
Salt - as needed
Amchur powder - 1/2 tsp
Sugar - 1 tsp
Oil , Ghee - 2 tbsps, 1 tbsp
Coconut milk / Milk / Cream - 2 tbsps
Grind :
Tomato - 2 No.s, chopped
Green chilly - 3 No.s
Ginger - 1/2 ''

Method

Cube paneer & crush some paneer, say 2 tbsps & reserve it.
Mix the ghee with the oil & fry paneer cubes till brown. Immerse these in hot water till needed.
In the same oil, splutter jeera & brown the crushed garlic.
Stir in the capsicum & saute for 2 minutes.
Pour in the tomato mixture & stir till the oil separates.
Add all the other ingredients from kasuri methi to sugar & stir for 1 minute.
Pour some water to the required consistency, put the crushed paneer & bring to a boil.
Slip in the paneer cubes & add the coconut milk. Cook for two minutes.
Dig into it with roti of choice.
Bon appetite.

Sending to the Create & carve Event.

Rice Rava Roti

2010-01-17T20:39:00.000-08:00

I have , in the past, made futile attempts with Rava Roti. The texture was not being right & hence not accepted by my fastidious family. But browsing thro' this site, I came across a promising recipe & I knew this time round , it would work. And WORK it did ! It lived up to the promise !
Whoever thought of adding cooked rice to this roti is a genius ! The jury proclaims it to be a truly delicious & healthy breakfast .
My input is limited to a few minor additions. A must -try recipe.

Ingredients

Fine Rava - 2 cups
Rice flour- 1/4 cup
Cooked Rice - a handful, make paste in the blender
Jeera - 1 tbsp
Oil - 3 tsps
Onion - 4 med size, finely chopped
Coriander - 2 tbsps
Salt - to taste
Curds - 3 tbsps
Chilly paste - 3 tsps
Curry leaves - 1 tbsp , chopped
Carrots - 1 cup , grated

Method

Mix all the dry ingredients first. Mix in the other items.
Add the cooked rice paste & curds & mix into a loose dough with water.
Smear oil on a heat resistant paper . Take some dough on to the paper & pat it into a thin roti.
Put the roti side down on to a hot griddle & cook it both sides using a tsp of oil .
Serve hot with chutney of choice.

Suggestion

Could use methi greens / Chopped cabbage / other vegetables , finely grated to make a more healthy roti.

Vadappi

2010-01-16T05:11:00.000-08:00

This is basically a poori made from mixed flours, but jowar flour is predominant. It is nice & crisp on the outside with a subtle onion flavor coming through & the occasional nutty crunch from the sesame seeds.
This is a much loved dish by my family & quite addictive too. The only problem being that you cannot, however hard you try , can't stop at ONE !
Anyone game for this challenge ? Lemme know.....
ALL IS WELL ......Take care.

Ingredients

Jowar flour ( Sorghum Flour ) - 2 & 1/2 cups
Rice flour - 1 cup
Wheat flour - 1/2 cup
Besan flour - 1/2 cup
Roasted gram ( chutney dal ) - 1/2 cup , finely powdered
Oil - 6 tsps
Salt
Green chilly paste - 5 tsps
Sesame seeds - 3 tbsps
Coriander - 3 tbsps , chopped
Onion - 5 medium sized, grated
Curds - 2 cups , approx.

Method

Mix all the flours. Add to it all the other ingredients & make a tight dough with the required amount of curds.
Pinch a small portion ( enough to make a poori ), & pat it on a greased plastic paper like the size of poori & deep fry till brown spots appear on the poori.
Drain out the oil & take it on to a absorbent paper.
Serve hot with any chutney or tomato sauce.

Suggestion

Pressing the poori between 2 plastic sheets is quicker for me .

Sending this to Priya's Event

Peanuts chutney

2010-01-06T02:57:00.000-08:00

This chutney is from my mother's repertoire of recipes & hence special to me.
Peanuts have a nutty but pleasantly sweet taste & roasting enhances their taste . Combine them with some simple ingredients to get a spicy chutney with the crunch of raw onions.

Ingredients

Peanuts - 1/2 cup , roasted & cooled
Red chilly - 9 No.s , ( byadagi & guntur , mixed )
Copra - 2 Tbsps , grated
Tamarind - 1 tbsp , soaked
Jaggery - 1 tsp
Salt - to taste
Onion - 1 , finely chopped
Tempering :
Oil - 1 tsp
Mustard, jeera , curry leaves, hing

Method

Roast the peanuts till raw smell goes , slip in the chillies & turn off the gas. Let it cool.
In a blender ,whizz the dry ingredients first. Add the tamarind & grind again with a little water, to get chutney consistency.
Transfer to a serving bowl & mix with the onions.
Temper the oil & pour over the chutney.
Goes well with hot rice & also good as a accompaniment with rotis.

Capsicum Gojju

2010-01-05T06:30:00.000-08:00

This is yet another traditional gojju from karnataka, which is very simple to prepare with minimum pantry staples. I have used potato , but it can be made with just the capsicum & onion. This is one of those everyday recipes that surfaces on our lunch menu ever so often & well liked by all.

Ingredients

Capsicum - 2 large, diced
Potato - 1 large , diced
Onion - 1 large - diced
Oil - 2 tbsps
Tempering :
Mustard, jeera, curry leaves, hing
To Grind :
Coconut - tbsps, scraped
Rasam powder / sambar powder - 3 tsps
Roasted gram dal/ chutney dal - 1 tbsp
Turmeric powder - 1/4 tsp
Tamarind - 1 tbsp , soaked
Jaggery - 2 tsps
Salt - to taste

Method

Heat the oil & do the tempering.
Toss in the vegetables & stir cook till just done, if required with some water.
Blend the masala with some water into a paste along with the tamarind , jaggery & salt.
Further cook the vegetables with this masala , adjusting the consistency to requirement & bring to a simmer.
Serve with hot rice or rotis.

Cabbage Huli

2010-01-04T18:48:00.000-08:00

Huli is like a sambar & is prepared with any given vegetable or a combination of vegetables & pulses. As the lentils are combined with the veggies & had with rice, this One - Dish Meal , encompasses all the food groups.
This versatile Huli is a simple every day dish which is healthy, filling & wholesome.

Ingredients

Thoor dal - 1/3 cup
Cabbage - 2 cups , shredded
Onion - 1 medium , chopped
Tamarind - 1 tbsp , soaked
Jaggery - 3/4 tbsp
Salt - to taste
Grind :
poppy seeds - 1 tbsp , lightly toasted
Coconut - 3 tbsps, scraped
copra - 1 tbsp, scraped
rice - 1 tsp
onion - 1 small, chopped roughly
Rasam powder/ sambar powder - 4 tsps
Turmeric powder - 1/4 tsp
Temper :
Oil - 4 tsps
mustard, jeera. curry leaves, hing

Method

Pressure cook the dal & cabbage with some water.
In another pan, temper the oil & lightly saute the onions. Add the masala paste & stir till the color changes & it starts to leave the sides of the pan.
Combine this masala with the cooked dal, tamarind extract, jaggery & salt & adjust the consistency to resemble sambar.
Bring it to a simmer.
Serve hot with rice.

Indian Style Pasta - Semiya Bath

2009-12-23T08:01:00.000-08:00

When one is bored of the Rava upmas , semia upma is good for a change. I have used the pre roasted variety of semia made from durum wheat. Though the upma appears lumpy when it is hot, it loosens out once it cools down . This makes a good , filling, tiffin box meal too.

Ingredients

Semiya ( vermicelli ) - 1 1/2 cups, roasted
Water - 3 cups
Onion - 2 medium , sliced
Green chilly - 5 no.s
Ginger - 1 tbsp , finely shredded
Oil - 3 tbsps
Cinnamon - 1'' piece
Cloves - 3
Elaichi - 1
Carrot - 1/2 cup, juliennes
Beans - 1/2 cup , juliennes
Lemon juice - 1 tbsp
Sugar - 1/2 spoon
Coriander - a little
Salt - to taste

Method

Drop the whole spices into hot oil to release it's flavors.
Stir in the chillies & after a minute add the onions, ginger & vegetables & stir fry till done.
Pour the measured water & add the salt & bring to a boil.
Toss in the semia & cook till all the water is absorbed.
Put off the gas & mix with lemon juice & sugar.
Garnish with coriander.

Suggestion

Can use tomatoes to add some color & tang.
Fried cashews & coconut shavings would make an attractive & tasty garnish.

Nellikayi ( gooseberry ) Chitranna

2009-12-23T00:35:00.000-08:00

The magical ingredient of today is Nellikayi. Come winter , it is a joy to see cartloads of these nuggets in the markets in all their green glory. Amla is revered & held supreme in Ayurveda system of medicine. As we all know , it is excellent source of Vit C. And this vitamin happens to be a good anti oxidant. It ia a combination of sour, sweet & astringent tastes. And used for many home remedies. It preserves well in the form of murabbas & pickles, & also dried as suparies. For starters, I'm presenting a easy , tasty rice using this wonder fruit.

Ingredients

Rice - 1 cup , cook & cool
Peas - 1/2 cup , cooked
Coriander - 2tbsps , to garnish
Grind , with a tsp of water -
Goose berry - 3 No.s, sliced
Coconut - 2 tbsps grated
Green Chillies - 8 No.s
Jaggery - 3/4 tbsp
Salt - To taste
To Temper-
Oil - 3 tbsps
Mustard, jeera, Urad dal, Channa dal, curry leaves , turmeric powder, Hing

Method

Temper the oil . When the dals get golden color, toss the gooseberry mixture in & stir fry till the raw smell goes for a couple of minutes.
Now add the rice , peas & mix well till the rice is hot.
Garnish with chopped coriander.

Suggestion

Try using Red chillies in place of green chillies.
As a variation vegetables like carrot & beans can be used.
A handful of peanuts can be stir fried along with the tempering .
Cashew can be used for garnish.

This is my contribution to the APS - Rice event.

Jeerige Chutney

2009-12-22T00:42:00.002-08:00

Jeerige chutney, with distinct aroma of jeera coming thro' , makes a flavourful accompaniment with rice. Having coconut as it's base, it is balanced with the sweet & sour tastes from jaggery & tamarind. It is a very simple & tasty chutney using very few ingredients. One can also benefit from the many therapeutic properties that jeera is know for.

Ingredients

Coconut - 1 cup, grated
Jeera - 2 tbsps
Red Chilly - 4 & 4 ( guntur & byadigi )
Tamarind - 1 tbsp , soaked
Jaggery - 3/4 tbsp
Salt - to taste
Oil - 1 tsp, for tempering
Mustard , Curry leaves & Hing

Method

In a pan, stir fry coconut, jeera, red chillies till the moisture in the coconut reduces & a good aroma emanates.
To this add the tamarind , jaggery & salt & grind to a chutney with little water.
Temper with mustard & hing.
Serve with hot rice, roties etc.

Flavorful Methi Pulav

2009-12-21T14:30:00.000-08:00

Methi leaves are in season & I'm perpetually trying out different ways of using them while the season lasts, by trying out various recipes. The Blogosphere , is of course , of immense help. This time , Methi leaves added a additional dimension to the regular vegetable pulav.
Lightly spiced with the whole spices & the coconut milk takes the rice to another level.

Ingredients

Rice - 1 cup , wash & soak for 20 mins
Methi leaves - 2 fistful, pinch out leaves from stem , wash & drain
Coconut milk - 1 cup
Water - 3/4 cup
Carrot - 1/2 cup , chopped
Peas - a handful
Onion - 2 medium, sliced
Green chillies - 8 , slit
Salt - to taste
Oil - 3 tbsps
Cardamom - 2
Cloves - 4
Cinnamon - 2''
Marati moggu ( capers ) - 4
Cashews - a few
Lemon juice - 1 tbsp

Method

In the Pressure cooker temper the oil with the whole spices. Drop the cashew and stir till done . Drop in the chillies & stir for a minute till white blisters appear on them.
Saute' the onions lightly, turn in the carrots, peas & methi leaves & stir fry for a few minutes till the leaves wilt.
Drain the rice & add it to the vegetables & stir it for 2 minutes let the rice get coated with oil.
Pour in the the water & coconut milk and bring it to a boil with sufficient salt .
Cook on high flame till 1 whistle, reduce flame and simmer for another 10 minutes.
Open after the pressure is released . Mix the lemon juice.
Serve by itself or with Raitha.

Suggestion

Basmathi rice can be used.
Beans , potatoes, cauliflower are the other vegetables that could be used in the pulav.

Creamy Custard with Bananas

2009-12-20T16:02:00.000-08:00

Custard with fruits is an ever so popular dessert & one never gets tired of eating this over the years. It is made with wholesome milk, enriched with the addition of fruits & dry fruits. It allows easy variations & I've suggested some of them below.

Ingredients

Full Cream Milk - 1/2 liter
Custard powder ( Vanilla Flavor ) - 3 tbsps
Sago - 1 tbsp
Bananas - 2 cups chopped
Raisins - 2 tbsps
Cashew - 2 tbsps, broken,

Method

Mix the custard powder with a couple of tbsps of cold milk / water & set aside.
Bring the milk to a boil, lower the flame, pour in the reserved custard powder mixed in milk, stirring all the while. The custard should coat the spoon , is a good way to check for the right consistency of the custard. If not add some more custard powder mixed with water & cook till thick.
Add the sugar & cook till it dissolves. Put off the fire. Cool the custard to room temperature , stirring in between to discourage the formation of scum.
Fry the sago in a few drops of ghee for a while. Pour in some water & cook till soft.
When the custard is cool , mix in the chopped fruits , raisins , Cashew bits, cooked sago & refrigerate .
It makes a yummy dessert when served cold.

Suggestions

Mixed assorted fruits or any fruit of your choice can be used.
Dry fruit assortment of choice can be used. Chopped wet dates go well with the custard.
Set jelly & cut into cubes . This will make a great garnish for the custard.
Cooked Vermicelli could be mixed in as a variation in place of sago.
China grass can be set , cut into bits & mixed in the custard for variety .
Could there be more possibilities ........can anyone suggest ?

Sending this to RV's & Sudeshna's Desserts & Ice cream event.

Delectable Sweet Corn Curry

2009-12-19T21:23:00.000-08:00

My ongoing quest for Side Dishes brought me to this recipe by Tarla Dalal. I like her style & would want to try many more of her recipes.
This dish , as the name suggests uses corn as the main ingredient. I have deviated from her recipe slightly by using tomatoes to off set the sweetness of the corn & also to add a contrast color. Also , I crushed some of the corn . This will not only bring out the flavors of the corn , it will also add body & thickness to the gravy along with the coconut & poppy seeds. It turned out to be a mildly flavored, tasty gravy which is certain to win over one and all.

Ingredients

Sweet Corn Kernels - 2 cups, cooked
Coconut milk - 2 cups , Extracted from 1 cup of coconut
Salt - to taste
Lemon juice - 1 tbsp
Tomato - 2 no.s, chopped
Oil - 1 tbsp
Ghee - 1 tsp
Spices - 2 cloves, 2 cardamom, 2 cinnamon

Grind the following :
Green chillies - 6 no.s
Onion - 2 med. , chopped, sauteed lightly
Fresh coconut grated - 1 tbsp
Coriander - a handful
Garlic - 8 cloves
Ginger - 1" piece
Poppy seeds - 1 tbsp , toasted lightly

Method

Take a tsp of oil in a pan & lightly saute the onions & grind with the rest of the ingredients into a paste with some water.
Use oil & ghee & temper the whole spices when the oil is hot .
Stir in the masala paste & fry for a few minutes till the raw smell goes.
Crush half of the kernels roughly in the blender . Add it along with the whole kernels.
Pour in the coconut milk & add salt. Adjust the consistency.
Add the tomatoes too.
Bring to a nice boil.
Put off fire & sharpen with lemon juice.

This is off to Think Spice Think Poppy Seeds Event, run by Rv and Sunitha

Egg Fried Rice

2009-12-15T05:57:00.001-08:00

I regularly prepare Vegetable Fried Rice , but Egg dishes are a new terrain to me. I have always been a vegetarian , but as my children like Non - Veg food & eggs , occasionally I try something with eggs for their sake. I fancied the fried rice using eggs in Yummy food by Lubna , & set out to try the same. I have always admired this blog for the exquisite photographs & recipes as many others.
I made some minor changes to the recipe to suit my style , & it was a super duper hit. Eggs are nutrition - dense, & have high quality proteins. It is not only colorful visually, but a treat to the taste buds also.
This recipe goes out to everyone who love their EGGS !
Carrot Bundles have been used as a garnish. I've par-boiled carrot sticks held together by spring onion leaves.
Ingredients

Jeera rice - 1 cup
Oil - 4 tbsps
Cinnamon - 2'' piece, broken up
Cloves - 3
Cardamom - 1
Green Chillies - 5 , slit
onion - 1 medium size, sliced thinly
Ginger Garlic paste - 2 tsps
Tomato - 2 small, remove seeds & chop finely
Eggs - 2 No.s
Mixed cooked vegetables - 1 cup ( carrots, beans , corn, peas )
Spring Onion - 1 cup , chopped
Pepper powder - 1/2 tsp
Salt - to taste
Coriander - 2 tbsps , chopped.

Method

Soak rice for 15 minutes, drain water & cook with 1 1/2 cups water & cool.
Take oil in a pan , temper with the spices - cinnamon, cloves , cardamom.
Tip in the green chillies & stir for a minute .
Add the onion & saute till is transparent.
Ginger garlic goes in next , stir till the raw smell fades.
Tomatoes go in now. Stir & let cook till it is soft.
Beat the eggs lightly , pour in & cover for two minutes . scramble, & stir it till it is dry.
The cooked vegetables can be added now & half of the spring onion also. Stir fry for two minutes.
Finally, the rice goes in .
It is a good time to season with pepper powder & salt.
Mix well till all the flavors blend in & the rice is hot.
Garnish with the other half of the spring onions & chopped coriander.
Serve hot with Tomato sauce or any other sauce of choice, & indulge.

Sending this to simply,food - create and carve event.

On the Chutney Pudi trail..

2009-12-13T19:01:00.001-08:00

This chutney pudi is my family's All time favorite. Previously it used to be hand pound. But we have long since given up this method because domestics these days are no game for it. Now we resort to the good old blender. This pudi goes well with almost all breakfast dishes.
Pudi & curds is a good combination for onion roti or chapathi. Chutney pudi anna which comprises of hot rice mixed with this pudi & pickles & ghee is everyone's delight.
Need I say more .......enjoy the superlative !

Ingredients

Chutney dal ( roasted Bengal gram dal)- 2 cups
Copra - 1 cup , grated- 1 cup
Red chilly powder - 4 tbsps
Salt - to taste
Turmeric Powder - 1/4 tsp
Hing - a pinch
Tamarind - ping pong size ball , made into pieces
Jaggery - 1 1/2 tbsp
Curry leaves - 3/4 cup, loosely filled
For tempering-
Oil - 2 tbsps
Mustard, hing, curry leaves

Method

Dry grind the chutney dal first & keep aside.
Dry grind the rest of the ingredients coarsely.
Mix both & run in the blender for briefly.
Crackle the mustard etc in the oil , reduce the fire & stir in the powder for sometime.
Put off the fire & allow to cool in the pan. Later fill into the bottle.

Suggestion

If using garlic, grind it along with the masala.
A handful of chopped coriander can be added into the finished chutney powder & then stirred into the tempering.

Garlic-icious Rice

2009-12-13T18:55:00.001-08:00

This is an extremely simple preparation with a robust flavor & is an instant appeal to the garlic lovers. Garlic is a pretty versatile condiment & has numerous health benefits too. I belong to the I LOVE GARLIC camp & pity the ones that are missing out on this wonder bulb.
Try out this rice once & I promise you will be hooked on to it permanently.

Ingredients

Rice - 1/2 cup, cook & cool
Copra - 2 tbsps, grated
chutney dal - 2tsp
Red chillies - 4 guntur & 4 byadigi , lightly toasted
Garlic- 1-2 tbsps
Salt - to taste
Tamarind - 1 tbsp, soaked
Jaggery - 1 ts
For tempering-
Oil - 2 tbsps
Mustard, urad dal, curry leaves
Method

Dry grind the dry ingredients first , then add in the rest & with a little water grind into a paste.
Temper the oil , add in the paste, stir & immediately add the rice. Mix well.
Serve hot & relish.

This is off to the EFM : Variety Rice Series hosted by Me and my kitchen.

Crispy pakoras

2009-12-12T05:35:00.000-08:00

This is my amma's style of pakoras & for me they cannot get better then this. When pakora cravings did strike , and could not be satiated by anything short of the best , I quickly browsed through my recipe book & dished out the piece of loose paper in which I had jotted out the recipe, from amongst the many other such papers I have stacked away. I mean to put them all into some semblance of order one day ..........
The pakoras did turn out as expected ( read - superlative ) & here is the recipe for all to enjoy.

Ingredients

Besan Flour - 4 cups
Onion - 6 med size, Sliced finely
Ginger garlic paste - 2 tsps
Coriander Seeds - 1 tbsp, powder coarsely
Cinnamon 2 ''sticks & cloves 4 no.s - finely powdered
Red Chilly Powder - 2 tsps
Salt - to taste
Curry leaves - finely chopped
Oil - 4 tbsps

Ingredients

Crush chopped onions well with your hands .
Add all the other ingredients & mix well.
Rest for 1/2 hour.
The water released by the onions is usually enough to bind the besan flour together. Otherwise just sprinkle a few drops of water & bring the mixture together.
Take a small portion of the dough & drop the pakoras randomly into hot oil by rubbing the fingers.
Reduce the flame slightly & deep fry till all the sizzle in the oil stops & the pakoras are golden in color.
Can store the pakoras for a couple of days & relish it with coffee at Tea time.

Sending this to the Tea time snack event
hosted by Simple Indian Food.

Methi Capsicum Masala

2009-12-11T04:29:00.000-08:00

This recipe does not call for the use of methi leaves. But since they are in season now & I had some fresh leaves on hand , I was tempted to add them into this masala. Otherwise this masala is similar to the one used in brinjal gravies. Stuffing this masala into whole small capsicum is also a good idea.

Ingredients

Capsicum - 2 cups , diced bite size
Methi leaves - 1 cup , chopped
Peas - 1/2 cup
Onion - 1 cup, diced bite size
Tomato - 2 no.s , diced bite size

Grind-
Coconut grated - 3 tbsps
Ginger - 1'' piece
Garlic - 10 cloves
Onion - 1 no. , copped roughly
Peanuts - 3 tbsps , toasted
Sesame seeds - 1 tbsp , toasted lightly
Red Chilly - 10 no.s ( guntur & byadigi mixed )
Dhaniya seeds - 1 tbsp
Clove - 1
Cinnamon - 1'' stick
Tamarind - 3'' piece, soaked
Jaggery - 1 tbsp
Turmeric powder - 1/4 tsp

Oil - 3 tbsps,
Mustard, hing - for tempering

Coriander leaves- 2 tbsps, chopped, for garnishing.

Method

Toast Red chilly, Coriander seeds, cloves, cinnamon & grind into a paste with the rest of the ingredients with some water.
Take oil in a pan & temper . Saute the onions, methi leaves, peas & capsicum till done
Add the masala paste , water to the required consistency & bring to a boil.
Garnish with the coriander leaves.
Serve with Rotis.

Sending this to the CWS Event hosted by RV , Started by Priya.

Methi Podi Kura

2009-12-10T05:18:00.001-08:00

This is a dry side dish, prepared by my mother. To my knowledge , it is commonly prepared in Andhra households. This preparation combines the goodness of the lentils with the flavorsome methi leaves having a pleasant bitter edge. This wonder herb is packed with minerals & fiber , which can also be consumed raw in salads. The dry leaves, Kasuri Methi, are crushed & sprinkled over finished curries.
Passing the flavorsome Podi Kura to all the foodies out there ....

Ingredients

Thoor Dal - 3/4 cup, soaked for 1 hour
Methi leaves - 2 cups, packed, chopped
Onion - 2 med, chopped
Red chilly powder - 2 tsps
Salt - to taste
Garlic - 1 pod, peeled
Amchur Powder - 1/2 tsp
Sugar - 1/2 tsp
Oil - 2 tbsps
For Tempering - Mustard, jeera, turmeric powder, hing, curry leaves

Method

Drain the red gram lentils, pressure cook in a colander. When the pressure builds, put off the gas. The lentils have to retain their shape & be just cooked, as it is a dry subzi.
Temper the oil, & saute the onions & garlic , & add in the methi leaves & cook till done.
Toss in the cooked lentils, chilly powder, salt , sugar & Amchur powder.
Mix well till all the flavors combine & put off the gas.

This makes a good side dish to go with hot rice & rotis as well.
Methi leaves can be swapped with grated carrot or grated ( radish ) mooli, to get other variations.

Baby Alu Methi

2009-12-07T21:54:00.000-08:00

I have always fancied Baby Alu & this time I actually bought a bag of them. Alu methi was all I could think of doing. Surfing for a recipe , I liked Sailu's style. I changed it a wee bit, making a few omissions & commissions. And here is how I made it ,

Ingredients

Baby Potato - 1/2 Kg
Methi leaves - 2 cups packed
Onion - 2 medium, chopped
Green Chilly - 3 no.s , split
Ginger Garlic Paste - 2 tsps
Mixed spice powder - ( 2 cloves, 1'' cinnamon, 1 cardamom )
Chilly powder - 2 tsps
Turmeric powder - 1/4 tsp
Jeera - 2 tsps , for tempering
Oil - 2 tbsps
Lemon juice - 2 tbsps
Sugar - 1 tsp
Salt - to taste

Method

Pressure cook Baby Potatoes & remove skin .
Take a tbsp of oil, add in the green chillies & saute the onions & fenugreek leaves till done. You can add a chopped tomato at this stage & cook for a couple of minutes & keep this aside.
In the same pan, add another tbsp of oil & temper with the cumin seeds , stir in the ginger garlic paste, toss in the cooked potatoes & stir fry till a nice crust is formed.
Mix in the sauteed methi leaves, Chilly powder, spice powder, salt , turmeric powder, sugar & put off the fire.
Finally add the lemon juice & mix well.
Next time I would add a tbsp of toasted sesame seeds in the end.

Insatiable Basundi

2009-12-06T23:02:00.001-08:00

It was my son Achyuth's Birthday. What shall I prepare ? I asked him. He thought for a few seconds & said " Basundi ". And Basundi it was....
Basundi - a high calorie & fat intense milk preparation. It is a rich & creamy dessert & beckons you for more. Pure indulgence of the sinful kind. It was the first choice while eating out as kids, relishing it to the last drop. Full cream milk is reduced to 50 % & garnished with sliced Almonds, pistachios , Charoli nuts & saffron strands, chilled & served.

Ingredients

Whole Cream Milk - 2 lts
Sugar - 1/2 cup approx
Saffron strands - a few
Almonds & pistachios - sliced
Charoli nuts - some
Sweet Almond essence - 1 drop , optional

Method

Take milk in a wide mouth , thick bottomed pan & evaporate the milk , stirring between to avoid scorching at the bottom.
Collect the thick layer of scum which collects on the top from time to time in another container.
Continue evaporating the milk till it reduces to 50 % of the original quantity.
Add the saffron strands & put off the fire. Add the sugar also.
Tastes good if it is mildly sweet, so be careful with the sugar.
Can add a drop of the essence when it is warm. It tastes good even without the essence.
Add in the layers of cream collected, when warm.
Drop in the sliced nuts & refrigerate . Serve cold.

Suggestions

To add more body to the dish, fresh bread crumbs of a couple of slices can be added when warm, & then chilled.
Alternately, a tsp of fine rava is toasted in a few drops of ghee & added in the final stages before taking off the fire, to get a thick consistency.
Fruit Basundi is another variation that is possible. Either mango pieces / pulp, or custard apple pulp, or apple pieces or any other seasonal fruit / tinned fruit of choice can be topped on the chilled Basundi & served.

Sending this to the Desserts cake & ice cream event, by RV & sudeshna

Avarekalu Uppitu

2009-12-06T21:29:00.000-08:00

Come Avarekkai season in karnataka, there is this frenzied new found every day activity ( till the season lasts ) in many of the households , of shelling these beans . These beans find their way into a variety of dishes like dosa, roti, uppitu , pongal, rice ..... I should say EVERYTHING, to cut the long story short. These fresh beans lend their signature flavour & are compatible with any dish , transforming & elevating the simple dish to gourmet.
The humble uppitu also called as Khara Bath is one such favourite , in which avarekkalu is commonly added. Come & taste uppitu, our style.

Ingredients

Medium Rava / semolina - 1 cup
Avarekalu/Indian Field beans/ lilva papdi - 1 cup
Onion large - 1 no. , chopped
Ginger - 1 tbsp, finely chopped
Green chillies - 1 tbsp, chopped
Salt
Oil - 3 tbsps
Mustard, Jeera, Urad Dhal, Hing, Curry Leaves - For Tempering
Water - 2 cups
Lemon juice - 2 tbsps
Coriander - 2 tbsps, finely chopped

Method

Dry toast the rava till the raw smell goes .
Pressure cook the field beans in 2 cups of water.
In a thick bottom pan, take the oil & temper. Toss in the chillies , ginger & onions & saute till the onions are transparent.
Pour in the cooked field beans along with the water. Add salt. Bring the water to boil.
Reduce the flame & stir in the toasted Rava, stirring all the while. Else you could end up with a lumpy uppama.
Cover & cook till all the water is taken in & the uppama is leaving the sides.
Add the lemon juice & coriander leaves & mix well.
Delicious Avarekalu uppitu is ready to devour.

Suggestions

Can use finely chopped , cooked vegetables like carrot, french beans, Potato along with the field beans , to get a yummy vegetable uppitu.
This uppitu is served with pickles & curds.
Fresh grated coconut is used as a garnish traditionally.

Delectable Rava Idli

2009-12-05T17:13:00.000-08:00

This Idli does not require fermentation, so it can be considered to be an instant Idli. All you need to have at hand is some yogurt. Though Rava Idli mix is available off the shelf, I prefer the Home made blend. It is actually very simple & no Rocket Science.

Ingrediends

Medium Sooji/semolina/Rava - 1 cup
Sour/plain curds - 1 1/2 cup approx
Oil - 3 tbsps
Mustard, Jeera, Urad dhal, Hing, Curry leaves- for Tempering
Onion - ( optional ), 1 chopped finely
Grated carrot - ( optional ) 1 No.
Ginger - 1 tbsp, finely chopped
Coriander - 2 tbsps
Green chillies / green chilly paste - 1 tsp
Cooking Soda- 1 tsp
Salt
Cashew pieces - 1 tbsp

Method

Dry toast the Rava lightly & keep aside.
Heat oil in a pan , & temper. Can add the cashews now. Add the ginger pieces & onions ( if you are using ) & stir briefly. Add in the chilly /chilly paste & pour in the toasted Rava & put off fire.
Cool it slightly & mix in the curds , to get a loose consistency. Add the salt , coriander. Add the soda & mix well till you get a light batter.
Grease the Idli plates. For a good presentation, drop in a piece of fried cashew, in each of the Idli plate, sprinkle some grated carrot & coriander for color, & spoon in the batter 3/4 full, leaving room for the idli to rise.
Place the Idli stand into the ready, hot steamer, & steam for 8 minutes after the pressure builds up. Open the steamer after a couple of minutes & unmould the idlis.
Serve hot with chutney.

Mint Chutney

2009-11-13T12:01:00.001-08:00

Pudina chutney , with it's distinctive taste & smell is an all time favorite.
This refreshing , green chutney is a good dipping sauce as well as a spread.
It is customary to serve snacks like samosas & kachories with this spicy dip.
Pudina is better known as a digestive & After Eight Mints are well known.
It makes a delicious spread for sandwiches. Addition of tomato slices, cucumber slices & cheese to this sandwich make a filling, tasty meal. It is very easy to grow this herb in pots as they grow wildly & does not call for any care.
This chutney can be stored in the fridge for a week.

Ingredients

Mint leaves - 1 fistful
Coriander leaves - 1 fistful
Green chillies- 8
Salt - to taste
Peanuts - 1 fistful, toasted
Tamarind - 2'', soaked
Jaggery - 1 tbsp

Method

Wash the leaves well.
Grind all the ingredients to a smooth paste, using water if required.

Suggestions

Coconut / garlic / onion / lemon instead of tamarind can be used for the chutney if preferred.

Gimme RED .....tomato thokku

2009-11-13T11:50:00.000-08:00

A Vibrant , Spicy ,Tangy Thokku.
It can be made in a jiffy & the burst of flavors from this thokku rejuvenates the bored taste buds .If you are looking for a quick - fix solution to meal time blues , such thokkus come in handy , as they serve as a good accompaniment with not only with hot rice , but also go well with dosa & roti varieties.
My Co-sister, Rajini, who is from Bellary , Karnataka, introduced us to this recipe. Ever since , I even make Tomato Rice using the same recipe.
For the flavoring , temper the oil with aromatic spices like Cinnamon , cloves , elichi, Bay leaf. Then drop some of this thokku & stir, add in cooked & cooled rice with peas , a dash of salt & Viola! you have a tasty mixed rice ready.

Ingredients

Ripe Tomatoes - 7 medium size, diced into chunks
Red chilly Powder - 2 tsps
Rasam Powder - 2 tsps
Turmeric powder - 1/4 tsp
Salt - to taste
Tamarind - 2 '' soaked
Jaggery - 1 tbsp
Oil - 2 tbsps
Mustard, Jeera , Curry leaves , Hing - For Tempering

Method

Puree the tomatoes with minimum water.

Heat the oil in a kadai & do the tempering.
Pour in the puree & cook stirring in between till some of the water has evaporated.
When half thick, add the tamarind Extract , salt, jaggery , turmeric powder & cook to the required consistency.
Cover the kadai & cook , if there is splattering.
Add the spice powders, stir & put off the flame.
Taste & adjust the flavors.
Store in a dry container in the fridge.

Notes

Use more tamarind if the tomatoes are not sour.
The spice powders, salt & jaggery has to be increased accordingly.
Crush a couple of garlic cloves into the thokku in the final stages , if you like.

I'm sending this recipe to the Pickles 'N Chutneys event , hosted by Sireesha of Mom's Recipes.

Spicy Curry Leaves Powder

2009-11-13T04:18:00.000-08:00

Murraya Koenigi, that is the botanical name for curry leaves.
Curry leaf is native to India & is a important flavoring ingredient in the south Indian cuisine.
It is used as a tempering ingredient & it's delicate aromatic flavor is infused into most of the sambars, rasams, chutneys & curries & other savory dishes. It is also widely used in the traditional system of medicine to treat nausea & digestive disorders. It is rich in micro nutrients & also a antioxidant & high in fibre.It is common to find this in every Indian kitchen.

It is used as a main ingredient in the preparation of spice powders & also chutney. So when there was surplus of curry leaves in the house , the first thing that came to my mind was Karepaku pudi ie Curry leaves spice powder. Pudis are relished with hot steaming rice & ghee.
Pickles & pudis kind of creates appetite & sets the tone for a hearty meal. It is a combination of lentils & spices & balanced with the tanginess of tamarind & sweet from the jaggery.

First the curry leaves have to be washed & wiped dry or spread on a cloth for the moisture to dry. Either these leaves can be made crisp in the sun or for quicker crisping use the microwave.To proceed with the recipe ,

You will need,

Curry leaves- 2 cups packed, wash & measure & made crisp.
Bengal gram dal- 4 tbsps
Urad dal- 2 tbsps
Coriander seeds - 3 tbsps
jeera ( cumin )- 2 tbsps
Black Pepper - 1 tsp
Red chillies - 12
Tamarind - 3" piece
Salt - to taste
Jaggery - 1 tbsp
Dry Copra, grated - 1/2 cup
Oil - 1 tsp
For Tempering - Mustard, jeera & hing

Method

Toast the dals with few drops of oil till it changes color on low flame.
Add the the other spices also to the dals when almost done & toast lightly.
Cool & dry grind them with the curry leaves , salt .
Add the tamarind, jaggery & run the blender.
Finally add the copra & whizz again.
Take a tsp of oil in a pan & temper the mustard, jeera & hing. Add the spice powder , stir a couple of times & put off flame.
Transfer to a air tight bottle when cool.

Suggestion

Goes well with hot rice & ghee.
Fenugreek seeds & garlic can also be used if preffered.
It keeps good for more than 2 weeks. But longer storage reduces the flavor.

Sending this to the CWS Event , hosted by RV , Started by Priya.

Spicy Tangy Amruthpala

2009-11-01T20:40:00.001-08:00

Amruthapala is a traditional dish made in the rice growing belt of South India. The month of Sraavana hosts a string of festivals , & the use of rice & coconuts are a part of the puja ceremonies. This dish was innovated to use up the rice & coconut used as offerings for the puja , or so it is said.

This savory dish is also made using Rice flour. A sweet version is also prepared using jaggery. And sometimes this is also known as Halbai, in kannada. I shall share these recipes in my future posts. Now to the Divine preparation,

Ingredients :

Rice - 1 cup, soaked for 3 hrs
Green chillies - 8 nos / as required
Coconut - 1/4 cup
Sour buttermilk - 2 cups
Salt

For Tempering

Oil - 3 tbsps
mustard, cumin seeds, urad dhal, chopped curry leaves, Hing

Onion - 1 large , chopped
Coriander - 2 tbsps , chopped

What you can do now

Rice can be soaked for 3 hrs or overnight.
Grind rice to a smooth paste, with green chillies & coconut, salt.
The funda is to use 3 cups of ( water , buttermilk ) for 1 cup of rice.The proportion of water & buttermilk can be adjusted according to availability . Use the measured water for grinding also. Then mix in the balance of the liquid to the batter & keep aside.
In a thick bottom pan , heat the oil & temper . Saute the onions till done.
Pour in the batter & stir continuously to avoid lump formation, till it all comes together as a mass. At this stage , cover & let cook for brief intervals , stirring between.
If the mixture does not stick to the wet hands when touched , it can be considered done.
Mix in the coriander & put off the heat.
Grease trays & level this mixture with wet / greased palms. Cut into pieces when cool / warm.

Suggestions

Tamarind extract / citric acid can used , if the buttermilk is not sour enough.
Chopped greens like Methi / dill can be sauteed along with onions , according to preference.
Tastes good even at room temperature.
Can be used as a snack or breakfast dish.

Puri Uppitu

2009-10-23T09:35:00.000-07:00

Puffed rice is also known as murmura, mandakki, borugulu, kallepuri.
Preparation of Bhel Puri using this puffed rice is better known by most of us.
Puri uppitu is prepared as a breakfast dish. Borugulu oggani with merapakayi bajji ( mirchi bajji ) is a famous combination in the Rayalseema area of Andhra Pradesh. Poppula pudi ( spice powder made of roasted gram ) , oggani & Mirchi bajji make a hearty breakfast, & is even prepared in large scale as breakfast in weddings & other functions.
Nowadays , we find packed puri on the shelves of super markets. More commonly they are sold by street vendors carrying bulky bags on their back , calling on the regular houses & are measured by the liters
In Bangalore , we commonly find 2 types of puffed rice. The lighter, more porous type is called bangalore puri, which is also used for Bhel Puri This requires just 5 minutes of soaking time. The other one is mysore puri, which is less porous comparatively & this needs to be soaked for at least 15-20 minutes to soften.
This is soaked in a big wide container with lots of water. As they are light , they have to pushed into the water, time and again. Take handful of puri at time & squeeze out all the excess water , as a pre- preparation.

You will need,

Puri - 12 cups ( approx 250gms )

For tempering:

Oil- 2 tbsps
Mustard, urad dhal, bengal gram dhal, curry leaves, hing

Green chillies- 6 ( chopped finely/ paste )
Onion- 2 nos, chopped
Tamarind Extract / lemon juice
Salt
Roasted gram powder - 1 tbsp
Coriander - to garnish
Grated coconut / grated copra - ( optional )

What you need to do next :

Prepare the puri and keep aside.
In a heavy bottomed pan , heat the oil & do the tempering.
Throw in the chillies & saute for a minute.
The onions go in next. Saute till done.
If using tamarind extract , add it now & stir till all the moisture is reduced.
Salt can be added now.
Toss in the prepared puri, & stir to combine . Cover & cook for brief intervals , stirring between till the puri is hot and done.
Check for seasoning. This uppitu tastes good if it is hot & spicy. Add more chilly paste if required.
If using lemon juice, it can be added now.
Roasted gram powder is added and mixed well. It acts as a binding agent to hold the puri together. Put off fire.
Garnish with chopped coriander & coconut .

Tastes good when served hot, by itself or with poppula pudi.
Bon appetite.

Bhendi Chutney

2009-10-23T09:16:00.001-07:00

This is an off beat chutney made using Lady's Finger. I had seen it on a cookery show & I was skeptical to try this out at first. But as the lady who had presented this dish had confidently assured , I gave it a try & it was well received. This chutney goes well with hot rice & as well as rotis.

Ingredients

Ladies Finger - 2 cups , chopped
Red chillies - 6 no.s
Coconut grated - 3 tbsps
Mustard - 1/4 tsp
Methi seeds - 1/4 tsp
Coriander - a handful
Curry Leaves - a few
Tamarind - 1'', soaked
Jaggery - 1 tsp
Salt - to taste
oil - 1 tbsp
Mustard, Hing - For tempering

Method

Dry toast mustard & methi lightly . Toast the chillies also.
Saute ladies finger in the oil till done. In the end add the coconut & stir for 2 minutes.
Grind all these along with the rest of the ingredients with little or no water into a chutney.
Temper with the mustard & hing.

Sending this to the Pickles 'N Chutneys event , hosted by Sireesha.

Masala Dhal

2009-10-23T09:08:00.001-07:00

Masala poppu. This dal is my All time favorite. Mummy used to make it with Jowar roti & it was quite a hit with all of us as children. It is mildly spiced with the masalas & laced with garlic flavor. However garlic can be omitted totally , and it can be still made tasty , if that is your preference.

Ingredients

Thoor dal- 1 cup
Onions- 2 medium , diced
Oil - 4 tbsp
Tamarind - 1 tbsp , soaked
Jaggery - 3/4 tbsp
Salt - to taste
Temper - mustard, curry leaves & hing
Grind -
Coriander seeds - 2 tsps
Jeera - 1/2 tsp
Pepper corns - 10 no.s
Mustard - 1/4 tsp
Methi seeds - 1/4 tsp
Red Chillies - 12
Onion - 1 small, chopped
Coconut - 3 tbsps , grated
Copra - 1 tbsp , grated
Garlic - 6 cloves
Poppy seeds - 2 tbsps

Method

Pressure cook the dal in sufficient water, with some turmeric powder till just done. Preferably the dal should retain it's form & not get mushy. Put off the gas after the pressure builds up & just before the first whistle . Open after 10 minutes.
Toast the dry masala, right from coriander seeds to chillies. Add the poppy seeds in the end & put off the fire. Cool & powder dry first. Then grind with the other items with some water into a paste.
In a thick bottomed pan, heat the oil & temper. Saute the onions till done . You can use garlic cloves at this stage also , if you like. More the merrier , for people who are fond of garlic.
Pour the cooked dal into the onions. Add the masala paste. The tamarind extract, jaggery & salt are all combined & the consistency is adjusted. Bring to a boil & it is ready.
Serve with rice roti, rava roti, chapathi, jowar roti.
Believe me , it is very tasty .

This will my contribution to SE who is hosting CWS, started by Priya.

And also to CWS event , hosted by RV , and of course started by Priya

Corn Capsicum Curry

2009-10-23T09:01:00.000-07:00

Adapted From : http://www.aayisrecipes.com

There are some days , when the usual fare looses it's sheen, & you want to get over with the humdrum of preparing the meal with as little fuss as possible using the odd capsicum lying in some corner of the fridge with the remainder of the frozen corn beckoning it's turn from the freezer. It was one such day Shilpa's recipe , which I had book marked earlier , came to my aid.
It is a very simple , straight forward , tangy , bright colored dish , which uses fresh spices in lieu of store brought Garam Masala. Gets done very quickly & the results are promising!
A sure shot mood - enhancer !

Ingredients-
Corn - 1 cup, cooked
Capsicum - 1 cup, diced into big chunks
Onion - 1/2 cup, diced
Oil - 1 tbsp

Saute & grind-
Cloves - 1
Cinnamon - 1 '' stick
Coriander Seeds - 1/2 tbsp
Red chilly- 6 No.s
Garlic - 6 cloves
Ginger - 1/2 '' piece
onion - 1 medium size, chopped
Tomato- 1 large , chopped
Coconut grated - 1 tbsp

Lemon juice- 1/2 tbsp
Sugar- 1 tsp
Coriander - 1 tbsp, chopped

Method -
In a Saute Pan, heat a tbsp of oil & saute onion & capsicum till just done. The corn kernels can also be cooked with these vegetables. Keep them aside.
In the same pan , heat a couple of tsps of oil, drop in the cloves, cinnamon & coriander seeds , Red chillies & stir for a minute. Tip in the crushed garlic & ginger & stir for a couple of minutes. Add the onions & stir for a few minutes, then the tomatoes & stir again. Add in the coconut too. Let cool a little & grind into a paste, with some water.
Combine the cooked capsicum mixture with the masala , add salt & required amount of water & simmer. Add in the lemon juice & sugar , mix & check the seasonings.
Finally garnish with coriander & serve with Rotis / chapathis.

Shooting this to the CWS Event hosted by RV, started by Priya.

Dhal Payasam

2009-10-23T08:53:00.001-07:00

Payasams are delicious , healthy, & one does not get bored , in spite of having them thro' so many years. Their charm never wears out. They are very easy to make & use wholesome ingredients. It is a must - have dish in our traditional menus.
Ordinary ingredients like Rice, dals, vegetables are ingeniously transformed into yummy , lip smacking desserts .
Today's post focuses on Split green gram dal payasam, Peasraballa payasamu in Telugu. Generally this dal is lightly toasted before cooking it. It is then sweetened with jaggery. Milk is mixed to the required consistency, flavored with elichi & finally garnished with nuts fried in ghee. It is devoured by all with delight.

Ingredients

Split Green gram dal - 1 cup, lightly toasted
Jaggery - 1 cup
Sugar - 2 tbsp
Grated coconut - 1/2 cup
Poppy seeds - 1 tbsp
Cashew - 1 tbsp
Milk - 2 cups / as required
Elichi - 2 no.

For Garnishing :
Ghee - 1 tbsp
Cashew - 1 tbsp
Raisins - 1 tbsp

Method

Lightly toast the dal & cook either in the pressure cooker or in a open vessel using water. Dals should be just cooked to get the bite in the payasam.
Add the jaggery & cook stirring till it dissolves.
Make a paste of the coconut , poppy seeds & cashew in a blender using some water.
Add this paste & cook for a few minutes .
Put off heat. Add the elichi powder. After some time , add milk when the payasam cools slightly to get the consistency required.
Garnish with the cashew & raisins fried in ghee.
Sample it & add sugar if required.

Notes

It tastes better when sugar & jaggery are combined.

Sending this post to the Bean 'n legume recipes you can count on , event.

Arbi Fry

2009-10-23T04:49:00.001-07:00

Chaama Dumpala Merrapudi . This is a starchy root vegetable also known as Colocasia, Chaama gadda, Taro. They generally grow in the swampy areas during the rainy season. Some varieties cause irritation in the throat when ingested, because of the presence of a toxin . However this can be reduced by soaking these tubers in water overnight , even cooking cuts down this effect.
A well known delicacy called pathrode is prepared in the south canara , Udipi regions using the leaves of this plant.
As it is a root vegetable, it has to be washed well in water prior to cooking. To peel off the outer skin, it has to be cooked in water in a open vessel or in a pressure cooker . Switch off just when the pressure starts to build in the pressure cooker , or it will become soggy & overcooked. Peel out the skin when cool. Cut into slices & deep fry till crisp.
To prepare the fry, you will need

Ingredients:

Colocasia - 1 kg (the final yield reduces after all the cooking & frying Process )
Red chilly powder - 2 tsps
Salt
Dhania powder - 1 tsp
Grated Copra - 2 tbsps
Turmeric powder - 1/4 tsp
Hing - a pinch
Sesame seeds - 1 tbsp, toasted
Oil - for deep frying

Method :

Whizz the dry powders with the copra in a blender. Mix in the toasted sesame.
Sprinkle this powder on the fried , crisp arbi as soon as it is drained from the oil.

Suggestions:

It makes a tasty accompaniment with hot rice. It goes well with Rasam rice/ dhal rice /curd rice as well.
It is ideal to fry this quantity in 2 batches .

Badam Angoor

2009-10-23T04:46:00.000-07:00

Diwali , The Festival of Lights , comes with loads of fun & festivity. Gifts , sweets & dry fruits are exchanged and there is generally a sense of excitement in the air. Varieties of sweets are prepared in homes & everybody indulges in the choicest treats.
I prepared this sweet for Diwali , decided to present this badam sweet in a different form & christened it Badam Angoor. Be warned , it is quite addictive & leaves you wanting more.

Ingredients:

Almonds - 1 cup
sugar - 1 cup
milk - 1 cup
Sweet almond essence - 2 drops
Water - 1/2 cup

Method :

Wash the Almonds & bring to boil in a couple of cups of water. The skin of the almonds loosens up. Put off the gas & drain out the water . Peel off the skins.
Blend these Almonds with milk to a smooth paste.
Take sugar in a heavy bottomed pan & pour water to cover the sugar. Boil to get a one - string syrup.
Pour in the almond paste & stir till it leaves the sides of the pan. Add the essence & put off Flame.
When it cools a little , make marble size balls & decorate with silver wark & Sprinkle toasted almond flakes.

White Orchids in all their Glory !

2009-10-23T04:39:00.001-07:00

These orchids have been in bloom in our pot in Bangalore, for the past 4 weeks or so. As soon as I saw that manisha's color was white this time , I knew that they were meant to be celebrated in the blogosphere.This particular variety is called Phalaenopsis & belong to the Orchidaceace family. They are tropical orchids & very easy to grow in the homes. I'm so happy to share this beautiful flush with the whole world this time.

A spike of these flowers look like butterflies in flight & are outstanding in their beauty.

Sending this picture of White Flower to Flower Fest hosted by Manisha , my first contribution to any event.

Dried Grapes ( Raisins ) Gojju

2009-10-03T03:47:00.001-07:00

The spotlight for today's post is on the Yummy & Lip-Smacking Ona Drakshi Gojju .
The word Gojju in kannada conjures up images of a Thick & Tangy Tamarind Sauce , which is balanced with Chilly powder, Spices, jaggery & salt. Chosen fruits & vegetables like Tomatoes, pineapple, fresh grapes, star fruit, ladies finger, bitter gourd, green mango find their way into this sauce individually. Usually they keep good for a few days outside the fridge & longer inside.

Pineapple Gojju holds a special place in the traditional menu of weddings & ceremonies of karnataka & is a much sought after item in a meal. They make a good accompaniment with rotis, dosa etc & especially with Curds rice.

The recipe of today is unique in a sense ' cos it uses Ona Drakshi ( Raisins ) , used less often comparatively, in Gojjus. This recipe is adapted from a kannada cookery book called pakadarshi , by Bhoopalam Surykanthamma. I love to try out recipes from this book.

However the rebel in me never sticks to the original model. I have to change something & you bet I did it this time too ! And to my luck it worked out fine. Now this is how it goes...

You will need :

Any variety of Raisins - 100 gms, soaked in warm water for sometime

To toast :

Urad dhal - 2 tsps
Bengal gram dhal - 2 tspns
mustard - a little
Red chillies - 10 nos or as per requirement
Methi ( fenugreek seeds ) - a few, in the end.

Dry Copra, grated - 2 tbspns
Curry leaves - a few

Tamarind - lemon size ball, soaked in water
Jaggery - Equal to tamarind
Salt

To temper:

Cooking oil - 1 tbsp
Mustard- 1 tsp
Turmeric powder- little
Hing - a pinch
Curry leaves- a few

Procedure

In a dry pan, toast Urad dhal, Bengal Gram Dhal, Mustard, Red chillies & in the end put in the methi seeds. Now dry grind all this with copra & curry leaves. Add a little water & run the blender again to get a paste.
To temper, take the oil & when warm add the mustard, Turmeric powder , Hing & curry leaves.
Tip in the spice paste from the blender. Tamarind extract , Crushed jaggery, Salt can go in at this stage. Add water to adjust the consistency . Bring to boil. In the end add in the soaked raisins & allow to simmer for a few minutes.
It is hard to be precise with the exact measurements. It is best to adjust flavors to suit your palate.

Sending this to Nithu's - Think beyond the usual Event.

Choco Almond Banana Cake

2009-10-01T09:03:00.000-07:00

What a cake it turned out to be !!!!
Sooo delicious , light, quick and a no-fuss recipe. And a healthier version too !
Goodness of atta instead of All purpose flour, vegetable oil in place of butter, Honey, a natural sweetener replaces white sugar ; can't ask for more.

Incidentally I'm baking this cake after a gap of few years because my old oven packed up. I bought a new one just recently. In a way this is my first cake of season 2. Fortunately I chose to make Sunitha's recipe & it has turned out to be promising start.

As we were taking a day trip with the family which counts 15 the next day, I had to bake a 2nd batch too, to ensure everyone got a piece at least. The second time round I added a tsp of instant coffee powder, dissolved in a little water to the original recipe & substituted cashew instead of almond slivers as I had run out of almonds. The caffeine kick it imparted turned out to be even better.

This is one of those which leaves you asking for more. Many many thanks to Sunitha for sharing such a great recipe. I now know where to look when I want to try out a sure shot recipe. For the recipe please refer to sunitha's world.

Green Tomato Chutney

2009-09-30T10:23:00.000-07:00

Kayi Tomato Chutney. My ongoing Quest to try out something new propelled me into trying out this recipe . Using Raw Tomatoes is something I have never tried . I had noted this recipe from a TV cookery show as I am a avid follower of these shows almost religiously.

Approach to this chutney is a little different but the outcome says it all. It has a refreshing green color & tang of the tomatoes, off set by jaggery & the nutty feel of the peanuts & sesame.
Goes well with rice as well as rotis.

The recipe goes like this........

Ingredients :

Green Tomatoes - 3 no.s , roughly chopped
Green chillies- 7 no.s (use as required )
Curry leaves - 5 sprigs
Garlic - 6 pods , crushed
Coconut grated - 2 tbsps
Jaggery - 2 tsps
Peanuts - 2 tbsps, toasted
Sesame seeds - 1 tbsp, lightly toasted
Cooking oil - 2 tsps
Hing - a pinch
Turmeric powder

Method :

Lightly saute the chillies & then toss in the tomatoes & curry leaves. Cover & cook , stirring now & then till just done.
Now add the garlic , turmeric powder & the coconut & stir a couple of times . Let cool.
It is time to run it all in the blender without using any water.
Turn all this into the blender with the peanuts, sesame seeds, salt, jaggery & run on low speeds a couple of times. Or use the pulse button a few times . This will ensure in retaining the crunch of the peanuts.
Lastly , temper with mustard, Hing & curry leaves and enjoy a different chutney.

Sending this recipe to the Pickles 'N Chutneys event, hosted by mom's recipes.

Bell pepper with roasted gram

2009-09-10T02:57:00.000-07:00

The simplicity of Raji's post of the same title from here caught my attention. I have book marked many recipes from this site , but this happens to be the first one to see the light of the day in my kitchen.
I started off wih this recipe, but somewhere along the line became a little adventurous. Other than the addition of a couple of cloves , a stick of cinnamon , some curry leaves & a few cloves of garlic , little sugar to the existing spice powders , I followed the original recipe to the T.
Needless to say that it was well liked by my family. Thanks Raji for putting out all those lovely recipes for us to enjoy.

DOSALA KARAM

2009-09-09T06:08:00.000-07:00

Dosala karam is onion chutney in a sense for spreading on the dosa. It is typically a Andhra speciality & something to die for. It is also a very common street food which is available in many a bylanes of Andhra towns & is an irresistable urge to any self respecting local to dig into a Karam dosa ( especially the ones which are made with ghee ) when hunger pangs strike.

It is made more interesting with many varieties of spice powders ( podi ) that are dusted on the chutney spread. Poppula podi ( Roasted gram spice powder ) is one of the more common ones. The accompaniments with the chutney are pretty versatile & can be customised according to personal preferances . Like for eg Alu masala ( of the the masala dosa fame) also goes well with this karam. Or any other spice powder that you have on hand. There are many a versions in the preparation of the Karam also . I'll share a version which is prepared by my mother.

You will need,

Ingredients :

Roughly chopped onions - 2 1/2 cups
Roasted Gram Dhal - 250gms
grated copra - 85 gms
Soaked tamarind- 20 gms
Red chilly powder - 25 gms
Jaggery powdered - 20 gms
salt -25 gms

Method :

Powder all the dry items first, tip in the onions & tamarind & use the pulse button of the blender a few times for very short durations. A little water is added to get chutney consistency. It is better to have the onions only lightly crushed to get a spreadable consistency.

This karam is spread on the dosa after the 2nd side is cooked. Spread the karam, dribble some oil/ghee , roast well & serve hot.

The photo quality is not much to speak off as I am learning the ropes of the game.

Wholesome Dhal Parota

2009-08-26T06:07:00.000-07:00

WHOLESOME DHAL PAROTA

I have been going through all your blog recipes for the past four-five months & I've kind of got addicted . Every morning, I rush to check for any new post at the first given opportunity.
I get charged up when any of you are hosting events. To be a part of the happenings in the Blogworld this is my first step.

Basically I will be posting South Indian fare ,which we regularly prepare. As I have prepared dhal parota today , I will share this with you all for now.
Dhal Parota makes a good balanced breakfast dish. It is packed with proteins from the dhal & carbs from the wheat flour. What better way to start the day. It is simple to prepare, does not demand any side dish, & keeps you going till noon. We will need....

ingredients:

Moong Dhal ( green gram dhal ) - 2 cups

Green chillies, salt - as per taste

lemon juice

Cumin powder - 1/2 tsp

Coriander leaves - 1 tbsp

Wheat Flour - 2 cups

method:

make a soft dough of wheat flour, salt, 2 tsp oil, 1/2 tsp sugar & keep aside.
For the filling - Dry roast lightly the moong dhal & pressure cook till 1 whistle with little less than 4 cups of water. Can add turmeric powder.
To this add chilly paste/chopped chillies, jeera (cumin powder) , lemon juice, chopped coriander leaves & mix well .
Now, take golf ball size dough, little smaller size filling. Flatten the atta, place the filling in the centre , seal & roll into a parota using dry atta.
Cook on a hot tava smearing oil on both the sides. Serve hot.

suggestions :

Instead of green chillies, red chilly powder can be used.
Garam masala powder will add another dimension to the taste.
Greens like methi leaves can be finely chopped , lightly sauteed & mixed with the dhal.
Can be served with plain curds / tomato sauce / any chutney.
Instead of lemon juice, you can use amchur powder / raw mango grated.

To enhance taste, some ghee / a blob of butter can be applied to the hot parota.

Notes :

If the cooked dhal appears a little soggy when hot , don't worry . It becomes more manageable when cool.

This is sent to the Bean & legume recipes you can count on , event.

EASY RAJMA MASALA

2009-08-26T02:57:00.000-07:00

This is a simplified version of Rajma preparation . As red Rajma takes a long time to cook, I have used white Rajma ( it read Rajma chitra on the packet ) in this recipe. They are cholesterol friendly as they are rich both in soluble and insoluble fibre. As most of us know it needs to be presoaked overnight to enable quick & even cooking. The soaking water is drained out & rinsed with clean water before pressure cooking. We need ...

Ingredients:

White rajma -250 gms
medium size Onions - 3 no.s , chopped roughly
medium size Tomatoes - 3 no.s , made into quarters
oil/ghee - 1 1/2 tbsps
ginger garlic paste - 1 tbsp
dhania pd. - 3 tsps
jeera pd. - 2 tsps
chilly powder - 3 tsps / as per taste
turmeric powder - 1/2 tsp
garam masala powder - 1 tsp
fresh coriander , chopped for garnishing - 1 tbsp.
Lemon juice , sugar.

Method :

Rajma, onions, tomatoes go into the pressure cooker with sufficient water. At this stage I add a pinch of cooking soda to ensure quick cooking.
Heat oil in another pan , stir in ginger garlic paste followed by all the dry powders except garam masala pd.
Pour this over the Rajma . Pressure cook for 3 whistles.
To add body to the gravy, I roughly grind a handful of the cooked legume in the blender. Add water to adjust consistency.
Now add salt , as per taste & a tsp of sugar . Mix well . This is a good time to taste & adjust seasoning. simmer for a few minutes.To finish add Garam masala & lemon juice & put off flame. Garnish with coriander & serve.
This makes a good side dish with Rotis.

Notes :

I sometimes dry roast coriander seeds & cumin & powder in spice blender to get fresh aroma of the spices instead of the ready powders.
You can use tamarind extract when simmering, to balance the flavours ,in lieu of lemon juice.

This goes to Bean & legume recipes you can count on , event.