Carrot Halwa/Gajar Halwa.

Hi everyone,it's been really long time since I posted a recipe on my blog.....

Well i am back with a sweet dish "Carrot Halwa/Gajar Halwa" which is one of a traditional dish and very simple to cook..

Come on lets see how to make this delicious dish and what all ingredients we need to make it,

Ingredients:

Carrot-4 Cups(Grated).
Milk-2 Cups.
Sugar-1 Cup.
4 Tbsp-Ghee.
3 Tbsp-Cashew.
3 Tbsp-Almond.
3 Tbsp-Raisins.
1 Tsp-Cardamon Powder/Elachi Powder.
10-20 Strands-Saffron(Optional).
4-5 Tbsp-Kowa/Paneer(grated).

Method:

1.Take a fresh carrot wash them well,grate it and keep aside.

2.Take a heavy bottom pan add 2tbsp of ghee and roast all the dry fruits until lite brown (Cashew,Almond and Raisins) and keep aside.

3.In the same pan add the remaining ghee and fry the grated carrot on medium flame for about 10mins.

4.Now add  milk and cook on medium flame,cook it until all milk evaporate once after the milk is evaporated add sugar and saffron(optional) cook it until it evaporates and thickens,now add the paneer/kowa, elachi powder,roasted dry fruits and mix well and turn off flame.

Enjoy the delicious carrot halwa.

Motte Masala Saaru/Egg Curry and Cumin Rice/Palav.

Hey all today let us see how to make  "MOTTE SAARU" and a Simple "CUMIN PALAV".

Motte means Egg in english and is a good source of proteins,you can make variety of dishes with egg and today let us see how to make Egg Curry/Motte Curry.....

Egg Curry/Motte Curry tastes awesome with cumin rice,plain rice and also with chapati or any kind of roti's.

Come on let us first look into how to make delicious and spicy Egg Curry.

Ingredients:

8 Eggs.
1-Small sized Onion.
1-Medium sized Tomato.
2 Tsp-Ginger Garlic Paste.
11/2 Tsp-Red Chili Powder.
2 Tbsp-Oil.
1/2 inch-Cinnamon (powder).
2-Cloves (powder).
1 Tsp-Coriander powder.
2 Tbsp-Coconut.
5-6 Strands-Coriander/Cilantro Leaves.
Salt to taste.

Method:

1.Take the eggs in a pressure cooker with some water and cook it up to 3 whistles once after the eggs are cooled break the shell and cut them into 2 halves as shown in the picture.

2.Make a paste of coconut,coriander leaves,coriander powder,ginger and garlic,cinnamon,cloves,red chili powder and keep aside.

3.Take a pan add oil,once after the oil is hot add small sliced onion and fry it until it becomes light brown now add the above paste,salt,tomatoes and cook for about 10-15 mins,now add the boiled eggs and cook for another 5 mins and turn off the stove.

Cumin Rice/Palav.

Cumin rice/Plain palav always goes well with chicken,mutton and motte curry...you can also eat this rice with raita....whenever my mom makes chicken,mutton curry i always want my mom to make this rice.

Ingredients:

2 Cups Rice.
1-Medium sized onion.
1 Tbsp-Cumin Seeds.
1 Tsp-Mustard seeds.
Whole Garam Masala-2 Bay Leaf,1 inch Cinnamon,2 inch Cloves.
4-Pods of Garlic.
1/2 inch-Ginger.
10 Strands-Cilantro Leaves/Coriander Leaves.
1 Strand of Curry leaf.
2-3 Tbsp-Oil.
Salt to taste.

Method:

1.Make a paste of ginger,garlic and cilantro/coriander leaves and keep aside.

2.Wash the rice and  let it soak in water for about 15min.

3.Take a pressure cooker add some oil,once after the oil is heat add mustard seeds followed by cumin seeds,whole garam masala,curry leaves and onion(thin and long sliced) .Once the onions are light brown add the paste made before(ginger,garlic and cilantro paste) mix well and fry it for about 2-3 mins on low flame without burning it,now add 31/2 cups-4 cups of water,salt to taste,rice(drain the water in which the rice was soaked) and close the lid wait for one whistle and turn off the flame.

4.Once the pressure is gone open the lid mix it well and serve with your favorite curry(chicken,mutton or egg).

Enjoy the delicious Egg Curry and Cumin rice/palav.

Kayi Obbattu/Coconut Holige/Coconut Puran Poli.

Hi everyone hope you all had a great weekend...

It's almost end of the festival season...hmm have to wait another 2 months Sankranti to be here....

Today i am going to show you all know how to make "KAYI OBBATTU".

Obbattu/Holige is always made on special occasions and festivals and it's one of the most traditional and delicious dish....Kayi obbattu is usually is a Karnataka dish...

Ingredients:

Stuffing/Hoorna.

1 Cup-Shredded/Grated Coconut.
2 Tbsp-Rice.
1 Cup-Jaggery.
1/4 Tsp-Cardamom/Elachi Seeds Powder.

Dough/Covering:
1 1/2Cup-Maida/All Purpose Flour.
Oil.


2 Tbsp-Poppy Seeds(Sprinkling over the top of holige) .

Method:

1.Soak the rice for about 2 hours,drain the water and make a powder.

2.Take a heavy bottomed pan add powdered/well smashed jaggery followed by previously powdered rice,grated coconut,mix well and let it cook until it becomes thicker...keep stirring it occasionally so you don't burn it once after the hoorna/stuffing is done add elachi powder mix well and turn off the flame.

3.Take a mix bowl add maida/all purpose flour, sufficient amount of water and mix well and add about 2-3 tbsp of oil at last and let it sit for about an hour.(Do not make it hard like chappati mix,make sure the mix is little stretching and soft).

4.Take a hoorna/stuffing and make them like a balls as shown in the picture.

5.Wet your hand with oil take a small amount of dough mix and spread it evenly,place a stuffing inside it and cover it all the sides as shown in the picture.

6.Take a wax paper or aluminium foil put some oil on it spread the oil evenly on the sheet take a stuffed dough and make/press them as a roti as shown below, after you make a like a roti sprinkle some poppy seeds and press the roti again(only once).

7.Take a griddle/tava put some oil on it and once after the griddle/tava is hot transfer the obbattu on it and fry them well on both the sides.

Enjoy the Delicious Kayi Obbattu/Holige.

Chakli/Muruku.

Hi everybody...hope you all had a happy and safe Diwali.....

Today lets see how to make a yummy,crunchy and spicy traditional snack "Chakli" which is also called "Muruku" in telugu.

Chakli is a traditional South Indian Snack and is prepared during the festival seasons...As a kid i always liked festival season because i was getting all yummy snacks to eat....Chakli always tastes awesome with hot beverages like coffee and Tea.

Come on lets see how to make this yummy snack....

Ingredients:

1 Cup-Rice Flour/Akki Ittu.
1/2 Cup-Kallepappu Flour/Dalia Flour.
2 Tbsp-Melted Butter(Not Ghee).
1 Tsp-Red Chili Powder.
1 Tsp-Salt.
1/4 Tsp-Ajwain Powder/Carom Seeds Powder(Optional).
1 Tbsp-Sesame Seeds.
Oil to fry.

Method:

1.Take a mixing blow and add rice flour followed by kallepappu flour,melted butter,salt,red chili powder,carom seed powder,sesame seeds and mix well with sufficient amount of water and let this dough/mix sit for about 15 mins.

2.Now take a small amount of dough kneed it well and put it into a Chakli Maker/Muruku Maker and press them on a aluminium foil or wax paper into the shapes as shown below in the picture.

3.Take a frying pan and put the oil to heat once the oil is heat add the chakli and fry them for about 3-5mins.

Enjoy the Yummy and Crunchy Chakli.......

Menasinakayi Bajji/Jalapeno Bajji/Mirchi Bajji.

Hello everybody today let us see how to make a mouth watering snack "JALAPENO BAJJI".

Menasinakayi bajji is one of the all time favorite,yummy and spicy evening snack,you see them selling on the cartwheel everywhere in Bangalore,this is also called as Mirchi Pakoda in North India and Mirapakayi Bajji in Andhra Pradesh.

Come on let us see the ingredients we need,

10-Long green Jalapeno/Chili.

Batter:

1 Cup-Chick peas flour/Gram dal flour/Kadele ittu.
1/2 Tsp-Red Chili powder.
2 Tbsp-Rice flour.
1/4 Tsp-Baking soda.
1Tsp-Salt.
1/4-1/2 Cup- Water.

Stuffing:

1 Tsp-Vamu/Ajwain/Carom Seeds powder.
2 Tsp-Jeera/Cumin powder.
1/2 Tsp- Salt.

Oil to fry.

Method:

1.Take a mixing bowl add chick peas flour followed by rice flour,baking soda,chili powder,salt,water and mix well,mix such a way that the batter is not too thin or too thick.

2.Take a small bowl mix Ajwain/Carom seeds powder,cumin powder and salt and keep aside.

3.Take a jalapenos/mirchi cut them in as show in the picture below and remove the seeds,if you like spicy you can leave the seeds.

4.Stuff the jalapenos with the stuffing we made as shown in the picture.

5.Take a frying pan add oil,once after the oil is heat dip the jalapenos in the batter and fry them until golden brown.

You can eat them plain or with ketchup or pudina/mint chutney.



Enjoy your yummy and spicy Jalapeno/Menasinakayi Bajji.

Heerekayi/Ridge gourd dal/Tove

Hi everyone hope you all had a nice weekend,today lets see how to make....Heerekayi  tove/dal.

You can eat this dal with Rice,Chapati,Roti and also with Ragi Mudde.

Come on lets see what all ingredients do we need.,

Ingredients:

 Dal:

1-Medium size Heerekayi/Ridge Gourd.
1/2 Cup-Toor Dal.
1-Medium size Onion.
1-Large Tomato.
2-Small size Egg plant/Brinjal/Badanekayi(Optional).
2-Garlic pods.
1Pinch-Turmeric(Generous Pinch).
8 or up-Green Chili.
Goose berry size-Tamarind.
11/2 Cup-Water.
1Tsp-Oil.
Salt to taste.

Tempering:
1-2 Tbsp-Oil.
1 Strand-Curry Leaves.
1 Individual Tsp-Mustard seeds,Jeera seeds and Urad dal.
1-Garlic pod(Thinly chopped).
1-Dry red Chili.
Pinch Hing(Optional).

Method:

1.Take a small bowl wash the tamarind add some water and set aside.

2.Take a pressure cooker add washed toor dal,chopped onions,chopped tomatoes,finely chopped heerekayi,chopped brinjal,thinly sliced garlic pods,chopped green chili,turmeric,oil,water close the lid and it cook until 4-5 whistle.

3.After the cooker is cooled remove the lid add salt and tamarind juice to dal, mix well and try to mash the dal as well you can and cook with a open lid on low flame for about 5 mins,keep stirring occasionally without letting the bottom to burn turn off the stove and set the bowl aside.

4.Now take a small pan add oil once the oil is heated add mustard seeds,jeers seeds,urad dal,red chili(broken into small pieces),garlic pod(cut into small pieces),hing and curry leaves and let it fry for about a min or 2 and add this to dal right away when it's hot and mix well,now the dal is ready to serve you can eat this with rice,chapati,roti and ragi mudde.

Enjoy your Heerekayi tove/Dal.

Onion Pakoda/Eerulli Pakoda

Hi everyone...hmm soon it's going to be winter and it will be awesome if we have a something hot,spicy, crispy snack to eat during this weather and today lets see how to make a crispy and spicy "ONION PAKODAS".


Come on lets see the ingredients we need to make this yummy snack,

Ingredients:

1-Large Onion.
1/2-Cup Chickpeas flour/Gram dal flour/Kadele ittu.
2-3 Tbsp-Rice Flour.
1-Pinch of baking Soda(Generous Pinch).
6 or more-Green Chili.
Oil-For deep fry.
6-Strands of cilantro/coriander leaves.
1-Strands curry leaves.
15-20-Cashews(Optional).
Salt to taste.

Method:

1.Cut the onions,green chili into thin,long slices.

2.In a mixing bowl add onions,green chilies,finely chopped cilantro,curry leaves,baking soda,cashews,salt and mix well,to this add chickpeas flour,rice flour,2 tbsp of hot oil and mix well add 1-2Tbsp of water if only needed make sure the mix is thick not thin.

3.In a frying pan add the oil required for frying and let the oil heat for about 5 mins,once after the oil is hot now fry the pakodas,try to keep the size thin and fry on a medium heat until they are golden brown.

4.You can eat this with Ketchup.

Things to Note:

1.If you are adding Cashews soak them in the water for about 5 mins so that the cashews wont get fried before onions.

2.Add the salt before frying,because adding salt before will make water to ooze out and pokodas wont be crispy.

3.Rice flour,baking soda and adding hot oil while mixing makes the pakodas crispy.

Enjoy the spicy and crispy onion pakodas.