MIXED VEGES SALAD

MIXED VEG SALAD

WHAT YOU NEED:


Cucumber 1
Carrot 1
Cabbage 2 leaves
Beetroot 1
Onion 1
Tomatoes 2 
Pepper powder 1/2 tsp
Salt to taste
Lemon Juice of 1/2 lemon

LIKED THIS PHOTOGRAPHY.:))

HOW TO MAKE:


Wash all the veges and cut in small cubes
In a mixing bowl put salt and pepper powder and mix. Add all the veges and mix thoroughly.
Then mix lemon juice and serve as a side dish.

AN EASY PREPARATION...LOVE  SALADS...

A Healthy and Nutritious Salad....

CABBAGE SALAD/KOSUMBARI

CABBAGE SALAD

WHAT YOU NEED :

Cabbage leaves, chopped finely 6-8 (about 1 1/2 cup)

Green chilly 1, finely chopped

Salt to taste

Lemon juice, 1/2 of lemon

Coriander leaves finely chopped 2 tsp

CABBAGE SALAD, SIMPLE  N TASTY

HOW TO MAKE:

In a mixing bowl mix chopped cabbage, salt, chopped green chilly and lemon juice very well.

Garnish with coriander leaves.

A side dish...

PLAIN DOSA AND COCONUT CHUTNEY

DOSA AND CHUTNEY

WHAT YOU NEED:


Udad dal  1/4 cup
Raw/ white rice 1 1/2 cups
Boiled/red/ukdo rice  1/4 cup
Salt to taste


HOW TO MAKE IT:


Wash and Soak Udad dal and rice separately for 3 hours.


Grind Udad dal with little water  to a fine batter.
Transfer this in a big vessel.
Grind rice with little water to a smooth dough.
Transfer this to the same vessel.
Add salt to the dosa batter before you go to bed.


Keep it overnight to ferment.


Next day stir the batter well.


Heat tava on high flame, grease with oil, reduce the flame to medium and pour a ladle full of batter on the tava and spread in circular motion to make a thin dosa. 
Put a little oil or ghee on the dosa's edges to make it more crispy. 
When crisp fold and serve hot with coconut chutney.

HOT YUMMY DOSAS AND CHUTNEY

For the Chutney:


Coconut grated 4 handfuls
Green chillies 3
Hurikadale dal 2 tsp
Curry leaves a few
Salt


Grind all the above ingredients to a fine paste.
Transfer this to a bowl and seasoning of mustard and curry leaves makes the chutney yummy... 

POORI MASALA

POORI MASALA

WHAT YOU NEED:


Potatoes  4 medium
Onions 2 medium
Green chillies 4
Ginger, chopped 1 tsp
Mustard seeds 1 tsp
Turmeric powder 1/4 tsp
Udad dal. 2 tsp
Curry leaves 2 sprigs
Coriander leaves, chopped 2 tsp (optional)

SOUTH INDIAN'S FAV BREAKFAST..

HOW TO MAKE:


Pressure cook the potatoes for 15 minutes.
Peel off the skin and mash them roughly and keep aside.
Chop the onions into big pieces.
Heat 3 tsp oil in kadai, add mustard seeds to it, when mustard starts fluttering add udad dal, ginger, slit green chillies, curry leaves. Saute for a while, then add chopped onions, saute till it becomes translucent.
Add mashed potatoes, salt and some water. Mix well.
Add turmeric powder, mix thoroughly.  Check the water. If you want gravy add water. Some love this dry.
 In the end decorate with coriander leaves. 


The same masala can be prepared for MASALA DOSA.

POORIS AND MASALA, A GOOD COMBO...

FOR THE POORIS:


WHAT YOU NEED:


Wheat flour 2 cups
Salt to taste
Water for kneading
Warm oil 3-4 tsp
Oil to fry


In a big mixing bowl, dissolve salt in some water.
Add wheat flour in the mixing bowl and start mixing it. 
Make a firm dough and knead well, while kneading add warm oil to make it soft, but firm. Poori dough should be little harder than chappati dough.
Keep it covered for half an hour.


Take out the dough and again knead, make small balls. ( smaller than chappatis)
Sprinkle wheat flour  on the balls and roll out as pooris.


Heat the kadahi with enough oil. When the oil is too hot slid a poori in the oil and fry till brown  on both the sides.


These hot pooris and masala makes the best breakfast on week ends here...:))

CHANA/PHOVA

CHANA PHOVA

One of the popular breakfast from South Karnataka. 

CHANA

WHAT YOU NEED:


For Chana:


Chick peas /Chana 1/2 cup
Raw banana  1/2
Coconut Grated 1 tbsp
Red chillies  4
Salt to taste
Mustard seeds 3/4 tsp
Curry leaves  1 sprig

PHOVA

For Phova :


Phova, thin variety  2 cups
Coconut grated  1/2 coconut
Cumin seeds 1 tsp
Coriander seeds 3 tsp
Jaggery, a small piece
Red chillies 2 (fried in little oil)
Salt


Red chilly 1
Mustard seeds 1/2 tsp
Curry leaves 1 sprig


HOW TO MAKE:


Wash and soak chana for at least 8 hours.
Wash banana and cut into small cubes. 
Pressure cook chana and banana together with enough water, for 15 minutes. Let this cool down naturally. This curry is basically little dry.  I make this watery consistency as I like soaking Phova in this gravy and eat. 
Heat a small pan with little oil. Add Mustard seeds to hot oil, when it splutters add broken red chillies. Saute. Then add curry leaves.


Keep chana on the fire and add salt, grated coconuts and pour the seasoning in the curry. Let it boil for few minutes.


This is Chana upkari.

SERVED CHANAPHOVA  WITH BANANA....

Now How to make Phova...


Grind roughly coconut gratings, cumin seeds, coriander seeds, jaggery, red chillies and salt together.


Transfer this masala in a mixing bowl. 
Add Phova and combine well with the masala.


Now again take a small pan with 2-3 tsp oil and heat. Add mustard seeds, broken red chilly and curry leaves.


Pour this on Phova and mix well.


It is a breakfast item... Chana and Phova eaten together 

CHICKPEAS/ CHANA SALAD.

CHICKPEAS SALAD

A healthy and Nutritious salad.


WHAT YOU NEED:


Boiled chickpeas  1/2 cup
Onion 1, finely chopped
Green chillies  2 finely chopped
Lemon, juice of half lemon
Coriander leaves, finely chopped 2 tsp
Salt to taste

CHANA/CHICKPEAS SALAD

HOW TO MAKE:


Mix chickpeas, onion, green chillies, salt in a mixing bowl.
Add lemon juice and mix thoroughly.
Garnish with coriander leaves. 
Serve as a side dish.

APPLE CHUTNEY

APPLE+TOMATO KETCHUP DIP

It is very easy and quick preparation. Surely children will enjoy chappatis with this sweetish chutney.

WHAT YOU NEED:

Apple 1

Tomato ketchup 2 tbsp

Honey 3,4 tsp 

APPLE TOMATO KETCHUP CHUTNEY

HOW TO MAKE:

Wash apple and chop roughly( I did not peel it)

Grind apple and tomato ketchup to a paste.

Transfer this paste in a bowl and mix honey.

Serve this with chappatis or phulkas.

CHILLY BAJO

CHILLY  DIP FRY

Chillies! Hot! Yummy too. Chilly baja reminds  me of TRICHUR POORAM, a very famous festival. In the festival exhibition ground it sells like hot cakes. Since many years we have been relishing this baja with thin mint chutney... The stall people were very kind as they never increased the price, since then they have kept up the same price ie, Rs. 10. But the quantity is becoming less year by year. From 4 to 3, then 2. May be next time we can expect 1 chilly for Rs.10. People don't care for the money, just enjoying eating the baje in a paper plate, in the open air,chatting, laughing, commenting on people's behaviour...all it was just fun....


WHAT YOU NEED:


Long chillies  6
Gram flour  1 cup
Red chilly powder 1/4 tsp
Cumin seed powder 1/2 tsp
Asafoetida,  a chana size
Soda bicarb 1/4 tsp
Salt

FRESH CHILLIES

HOW TO MAKE:


Wash chillies and slit. Remove the seeds and keep aside.


In a mixing bowl, put a little water and add salt, chilli powder, cumin powder, asafoetida, soda bicarb . Mix well.
Then add gram flour and adding  little water to it  make a thick batter. 

MIRSANGE BAJO

Heat kadahi with enough oil to fry the bajos.


Dip Chillies well in the gram flour batter and put in a hot oil. fry them till it is crisp and done.


It is a tea time snack, serve with mint chutney 

RADISH/MOOLANGI SUKKE

RADISH+POTATO DRY

WHAT YOU NEED:


Radish  4 medium 
Potato 1 small
Coconut grated 3 handfuls
Red chillies  4 (fried in little oil)
Tamarind a small piece 
Udad dal  2 1/2 tsp
Salt

FRESH RADISHES..

FOR THE SEASONING:


Mustard seeds 3/4 tsp
Curry leaves 1 sprig


HOW TO MAKE:


Wash radish and potato and cut into a little big cubes. I used even radish leaves in the curry... it tastes awesome.
Pressure cook the vegges for 10 to 15 minutes. (without adding water to the veges)


Making of masala:


In a little oil fry udad dal till golden brown and keep aside.


Grind coconut gratings, fried red chillies, tamarind to a rough paste. Add fried udad dal to the masala and again grind it for 1 more min.

MOOLANGI SUKKE

Transfer the veges in a vessel and add salt. Keep on the fire, stir combine the veges and salt.
Add masala to the veges and add little water. Mix well.


Heat a small pan, add a tsp of oil.
Add mustard seeds, when it splutters add curry leaves, saute.


Pour this seasoning on the radish sukke. The curry should be dry.


Serve hot, a side dish.

CAULI AND YELLOW BELL PEPPER CURRY

CAULI N BELL PEPPER CURRY

One more preparation from Cauliflower.... 




WHAT YOU NEED:

1. Cauliflower (florets) 1 cup
2. Yellow Bell pepper, cut into big pieces 1 cup
3. Onion 1 big
4. Tomatoes 2
5. Ginger, chopped 1 tsp
6. Garlic, chopped 1 tsp
7. Chilli powder 1 tsp
8. Coriander powder 2 tsp
9. Cumin seeds 1 tsp
10. Turmeric 1/4 tsp
11. Pepper powder 1/2 tsp
12. Coconut milk, thick, 1 cup
13. Cloves 2
14. Cinnamon pieces 2
15. Curry leaves 1 sprig
16. Salt to taste
17. Coriander leaves chopped finely 2 tsp 

CAULI FLOWER

CAULIFLOWER AND BELL PEPPER CURRY

                                                             

HOW TO MAKE:

Wash Cauli flower florets and bell pepper. Cut bell pepper into big pieces.  Keep aside.

Before using cauli flower in the curries, put them in salt water for minimum 15 minutes, not only it keeps away the germs..also flower retains its freshness


Make a paste of chilli powder, coriander powder, turmeric powder and pepper powder with little water. 


Heat kadahi, add 3 tbsp of oil.
Add jeera/cumin seeds, when it crackles add cloves,cinnamon and curry leaves. Then add  chopped ginger and garlic and fry.
Add onion and fry till it color changes, then add masala and fry for a while.
Add chopped tomatoes anc cook till it becomes mushy.
Then Add floret and bell pepper, saute them for few minutes. Add salt and few spoons of water and cook till done.
Finally add coconut milk, just heat it.
Decorate it with chopped coriander leaves.


Serve hot with chappatis or phulkas.

CUCUMBER/MAGGE AMBAT

MAGGE AMBAT

This is one of the fav, curries of my children.


WHAT YOU NEED:


Magge 1 medium
Cabbage 1/2 cup ( I used the thick part of it)
Potato 1 small
Boiled Tur dal 1 tbsp
Onion, 1 small, chopped finely
Salt to taste


For the masala:


Coconut  grated, 3 handfuls
Red chilli  5, fried in little oil
Tamarind  a small piece

BEFORE SEASONING

HOW TO MAKE:


Wash Magge, peel off the skin and remove the seeds.
Cut them into a little big cubes.
Cut the cabbage leaves, 2 inches piece
Peel  the skins off potato and cut into cubes


Pressure cook the Vegs without water for 10-15 minutes, after the first whistle.


Grind coconut, red chillies and tamarind with a little water to a fine paste.


Transfer the boiled veges in a vessel and add salt to it and keep on the fire.
Add boiled dal and ground masala  and mix well. Let it boil.
When it starts bubbling switch off the burner.

YUMMY MAGGE AMBAT

Heat a small pan with 2 tsp oil.
Fry chopped onions till golden brown. Pour this seasoning on the Magge Ambat.


Serve hot with steaming rice.

KOOK/CHINESE POTATO PICKLE

CHINESE POTATO/KOOK PICKLE

WHAT YOU NEED:


Kook/Chinese potatoes, cut into cubes, 1/2 cup. (Wash  kooks and remove its skin)
Red chillies 8-9, fried in little oil
Asafoetida, size of a small pea
Turmeric, a pinch
Tamarind, a size of gooseberry
Salt to taste
Oil to fry

FRIED PIECES

FOR THE SEASONING:


Mustard seeds 1/2 tsp
Curry leaves 5-6

KOOK PICKLE,  CAN SEE SOME KOOKS NEARBY..

HOW TO MAKE:


Apply salt to the kook and keep aside for half an hour.


Heat kadahi with oil. When it is hot, take a handful of cook pieces and squeeze well to remove its salt water and put in hot oil. (put all the pieces in the hot oil removing its salt water).  Reduce the heat and fry till it becomes crisp.
Keep aside.


Grind fried red chillies, tamarind, turmeric, asafoetida  with little water to a fine paste.


Transfer this paste to a bowl. Add fried kook pieces and mix well. Check the salt, if it is less add little salt and mix. Here the kook pieces were already in the salt for half an hour.


Heat a small pan with 2 tsp oil, when it is hot add mustard seeds, then curry leaves.


Pour this seasoning on the Kooka Pickle.


A side dish, it enhances the taste of your meals.

KOOK / CHINESE POTATO SAGLE

This is a GSB recipe. Very simple coconut based curry. Now the Chinese potato/ Kook season has started. I use big size for Upkari and small ones for masala curries, because removing its skin is a messy job and it takes long time to remove the skin of small ones. So I pressure cook the whole kook with skin for 10 minutes, once cooled it is easy to remove the skin.

CHINESE POTATO / KOOK SAGLE

WHAT YOU NEED :


Kook or Chinese potato  (whole)small size - 1 1/2 cup

Coconut - 1/2, grated

Red chillies - 6-7, fried in little oil

Coriander seeds - 3 tsp

Tamarind - a small gooseberry size

Salt to taste

KOOK/CHINESE POTATOES, FOR THIS CURRY I USED SMALL ONES.

FOR THE SEASONING:


Mustard seeds 3/4 tsp
Curry leaves  6-7

KOOKA SAGLE

HOW TO MAKE :


Pressure cook chiense potatoes for 10 to 15 min. 
When it cools down, remove the skins of Kook. and keep aside.


In a small pan add a tsp of oil and heat. Add coriander seeds and saute till it becomes crisp or it changes the color.


Grind coconut gratings, tamarind, fried red chillies to a rough masala. Then add fried coriander seeds and again grind just a minute more.


In a vessel, add boiled Kooka, some water and salt. 
Keep on the fire. 
Add ground masala and cook on law heat till bubbles appear. Add required water...

A CLOSE VIEW...

SEASONING:


Heat a small pan, Put a tsp of oil.
Add mustard seeds, when it splutter add curry leaves. saute.


Pour this seasoning on the Kooka Sagle.


A side dish, tastes nice with hot steaming rice

PUMPKIN SOUP

PUMPKIN SOUP

WHAT YOU NEED:


Pumpkin, Pieces 1 cup
Onions 2  chopped roughly
Garlic 3 cloves, chopped
Milk 1 1/2 cups
Salt 
Pepper
Celery, chopped 1 tbsp
Butter 2 cubes

A PIECE OF PUMPKIN

HOW TO MAKE:
Heat kadahi,  put butter.
Add garlic and saute till brown. 
Then add onion and fry for few mins.
Add Pumpkin pieces and saute again.


In the same kadahi, put chopped celery and fry for a minute.
Keep aside.

A HEALTHY N TASTY PUMPKIN SOUP

Pressure cook Pumpkin, onion and garlic for 10 mins.
Let it cool down naturally. Open the lid and take out the boiled pumpkins.
Blend it to a very smooth paste.
Transfer this paste to a kadahi and keep it on the fire.
Add salt and pepper powder. Stir well.
Add milk and stir again.


Serve this hot soup in serving bowls and garnish with fried celery.