Friday, 17 June 2016

VAINGAN MASHINGA SAANG RANDAYI / EGG PLANT /BAINGAN DRUMSTICK CURRY



EGG PLANT WITH DRUMSTICKS

WHAT YOU NEED :

Baingan - 4-5, cut in cubes

Drumstics - 10-12 pieces of 3 inches long

Onion - 1, chopped

Tomatoes - 2 medium, chopped

Cumin seeds - 1/2 tsp

Coriander powder - 1 tbsp

Red chilli powder - 1 tsp or to taste

Coriander leaves - 1 tbsp, chopped ( optional)

Tamarind paste - 1 tsp

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

salt - to taste
BAINGAN DRUMSTICK CURRY

VAINGAN MASHINGA SAANG RANDAYI!

HOW TO MAKE:

Heat 2 tsp oil in kadahi.

Splutter mustard seeds and cumin seeds, add curry leaves.

Add chopped onion, fry for few seconds or till it changes the color.

Now add tomatoes tamarind paste and coriander powder, cook till mushy.

Add cup of water and drumsticks. Cook for a while with lid closed.

Then add baingan pieces, red chilli powder and salt. Mix well.

If need add some water and cook till it is done.

Garnish with coriander leaves. 

Serve hot vaingan mashinga saang randayi with steaming rice.










GARLIC CHUTNEY /LOSUNE CHUTNEY

GARLIC CHUTNEY


This is a GSB recipe, chutney made with garlic. It goes well with Dosa, Rice or chappati and you can store it in fridge for atleast a week. 
GARLIC /LOSUN CHUTNEY

WHAT YOU NEED :

Dry coconut gratings - 1 cup ( can be used with fresh coconut also, here I used copra)

Dry red chilly - 5-6

Tamarind piece - small 1 or 2 piece

Garlic - 10 - 12 cloves

Salt - to taste
LOSHNE CHUTNEY

HOW TO MAKE:

Heat 1-2 tsp oil in kadahi, add red chillies and just roast it on low heat, do not burn. Remove.

Then crush the garlic cloves, remove its skin and add it to the hot oil, fry till the color changes to brown. Remove.

Now add Copra gratings, fry till it slightly changes the color. Remove.

Allow to cool all the fried items completely.

Now grind copra, red chillies, tamarind and salt with little water. (Just 2-3 rounds in mixer.)

Then add fried garlic and grind again with little water to make a coarse paste. 

This chutney should be thick, not watery. so do not add much water.

Transfer the garlic chutney in a bowl.

Serve Garlic /Lasune chutney with dosa, chappati or rice.

Monday, 13 June 2016

CORN PARANTHA/ TEPLA

Today i tried parantha with sweet corn, believe me it came out so beautifully. It was very soft and tasty. I made this special parantha for my little daughter, who came from her school afer  hectic schedule. Here is the recipe. Pls do try.
CORN PARANTHA / TEPLA

WHAT YOU NEED:

Sweet corn - 1 cup

Wheat flour - 1 cup or more

Green chilly - 2-3, finely chopped

Garam masala powder - 1/2 tsp

Salt - to taste

Coriander leaves - 1 small bunch, chopped finely

Butter - 2ts
SWEET CORN PARANTHA..


HOW TO MAKE:

Soak sweet corn in water for 6-8 hours .

Drain the corns and make a smooth paste adding very little water

Transfer this paste in a mixing bowl. Add chopped green chilly, garam masala and salt.

Add wheat flour and mix well.

Add a little water if required and knead well.

Add butter / ghee, knead again.

Then add coriander leaves. Knead again. Keep aside for 15 to 20 minutes.

Take a small portion of the dough, make a ball and roll with roller pin to make a chappati.

Do the same with the remaining dough.

Heat flat Tava . Fry chappatis on both sides with oil or ghee.

Serve Corn parantha / tepla  with any side dish with tomato sauce.

CAULIFLOWER AND CAPSI SPICY CURRY

I made a small twist in this recipe. Definitely there is a change in the taste and also the look of the curry was awesome. Do try.. 
CAULIFLOWER AND CAPSICUM SPICY CURRY

WHAT YOU NEED:

Cauli flower florets - 1 cup, cleaned well in salt water

Capsicum - 1, cut in big pieces

Onion - 1 chopped

Tomatoes - 2, medium, chopped

Dry Red Chillies - 5-6

Cumin seeds - 1 tsp (1/2 + 1/2)

Coriander seeds - 2 tsp

Cinnamon stick - a small piece 

Cloves - 2

Cardamom - 2

Turmeric powder - 1/4 tsp

Garam masala powder - 1 tsp

Ginger garlic paste - 1 tsp

Curd - 2 tbsp

Coriander leaves - 1 tbs finely chopped

Sat to taste
CAULI N CAPSI ' GOES WELL WITH RICE, CHAPPATI OR PHULKAS


HOW TO MAKE:

Grind dry red Chillies, 1/2 tsp jeer / cumin seeds and coriander seeds, cloves, cardamom, cinnamon to a fine powder.

Grind chopped onion and tomatoes to a fine paste and keep aside.

Heat one tbsp oil.

Add 1/2 tsp cumin seeds. When it flutters add ground spice powder, fry till the color changes to dark. ( do not burn).

Then add mixture of onion and tomato paste, fry till the raw smell disappears.

Now add cauliflower, capsicum, little turmeric powder, salt along with one cup water. 

Cover and cook.

When it is done add Curd and mix well.

The Gravy will be so thin add 1 tsp corn mixed in water to make little thick gravy.

Saute well

Finally garnish with coriander leaves.

Serve the spicy Cauliflower and Capsi curry with chapatis / phulkas, or rice.

Thursday, 2 June 2016

HASIMENSU / GREEN CHILLY SAARU



WHAT YOU NEED :

Green chilly - 4 

Tamarind - small lemon size ball

Mustard seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Asafoetida - 1 tsp, diluted

curry leaves - 1 sprig

Salt to taste

HOW TO MAKE:

Soak tamarind in 1/2 cup hot water, squeeze, then strain the water.

Grind green chillies along with tamarind water to a fine paste.

Transfer this in a vessel, add 2 cups water, asafoetida and salt.

Boil the mixture on a medium heat for 5-10 minutes.

Heat a tsp oil in a small pan.

Splutter mustard, add jeera and curry leaves.

Pour this on hasimensu / green chilly saaru.

Serve hot Hasimensu /Green chilly saaru with steaming rice.

MINT LEMON DRINK

MINT LEMON DRINK


WHAT YOU NEED :

Lemon - 2 

Fresh mint leaves - 1 big handful

Sugar - to taste

Water 
MINT LEMON  DRINK


HOW TO MAKE :

Wash mint leaves in running water.

Blend mint leaves, sugar along with a cup of water.

Pour this in a vessel, add lemon juice to it and stir well.

Add again 2 cups of water, mix well and refrigerate it till it is chilled.

Serve Lemon mint drink in tall glasses. 

Wednesday, 1 June 2016

BISIBELE BAAT

Bisibele baat is a rice preparation from Karnataka state. I had eaten this when i was small and now i don't remember its taste... the only thing i remember is lots of peanuts in it. My aunt in Bangalore had sent a packet of bisibele baat mix at  that time. When i happened to see this recipe online today, I could not stop myself making this. Here is the recipe of Bisibele Baat.
BISI BELE BAAT/ HULIYANNA, KARNATAKA SPL

WHAT YOU NEED:

Rice - 1 cup

Tour dal - 1/2 cup

Tamarind - small lemon size ball

JAggery - 1 tsp or to taste

Salt to taste
GROUND SPICES

TAMARIND WATER

FOR THE POWDER:

Dry red chilly - 4

Udad dal - 1 tsp

Chana dal - 1 tsp

Cumin seeds - 1 tsp

Fenugreek seeds / Methi seeds - 2 pinches

Fresh / dry coconut - 2 tbsp, grated

Cloves - 2

Cinnamon stick - 1 inch piece

Coriander seeds - 1 1/2 tbsp
DAL

PROCESS ON COOKING...


FOR THE SEASONING:

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Pea nuts - 1 fistful

VEGGIES:

beans - 5, chopped

Carrot - 1 , cut in cubes

Capsicum - 1 small, cut in cubes

HOW TO MAKE:

Wash rice and soak for 15 minutes.

Wash dal well.

Pressure cook rice and dal separately. For 1 cup rice add 2 cups water and for 1/2 cup dal add 1 cup water.

Soak tamarind in 1/2 cup hot water for 20 minutes. Then strain the juice and keep aside.

Now dry roast all the above under the powder ingredients, one by one on medium heat.

Once it is cooled grind to a fine powder and keep aside.

Mash the cooked dal well, add rice and keep aside.

Mix jaggery , ground powder and salt in tamarind water and keep aside.

Heat a tsp ghee in a deep bottomed kadahi and fry veggies for few minutes, then add a cup of water and cook till they are crunchy. Do not over cook the vegetables.

Now add tamarind mixture and a cup of water. Stir well.

Add Rice dal mixture, mix well and allow to cook for few more minutes.

Heat a tsp ghee in a small pan.

Splutter mustard seeds, add curry leaves, peanuts. Roast them for few seconds. Then pour on the rice.
READY TO EAT...HULIYANNA

Serve hot Bisibele Baat along with papads.
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