KELE DAL- SAMBAR

Kele is another kind of cabbage available in US which is equally good to Spinach and rich & nutritious. I have made spinach dal before also but found kele dal is much better in taste and easy to cook. Since it is easily available in all groceries its used for salads, soup preparation and in toasts. I am posting here kele with Indian dal, the preparation of kele sambar. Sorry I do not have a picture of kele, next time I will be updating a picture
Try and have fun!

INGREDIENTS
Kele- 1 (can replace kele with cabbage but should be chopped finely)
Tur dal- 2 cups
Green chilli- 2 sliced into half
Onions- 1/2, chopped
Tomato- 1, chopped
Aachi sambar powder or any sambar powder- 2 tb sp.
Mustard seeds and oil
Curry leaves- optional
Turmeric & Asafoetida- pinch
Salt to taste

COOKING
1. Cook dal in a pressure cooker for 5-6 whistles along with green chilli and a 4-5 drops oil. keep aside
2. Heat oil in a thick pan, add mustard seeds (allow to sputter) followed by pinch of turmeric, asafoetida and curry leaves.
3. add onions, tomatoes, fry for 5 minutes. Once it becomes soft add washed kele leaves (washing is must). If you do not have kele leaves, use cabbage.
4. close the pan with a lid for 3-4 minutes and when you open you can see kele cooked nicely.
5. add sambar powder to dal and mash dal+sambar powder+ green chilli
6. Add mashed dal to vegetables and add salt. This should boil for 5 minutes and kele sambar will be done.
This will go well with rice or rotis

Serves- 5, Cooking time 30 minutes

HAPPY COOKING GUYS :)

POTLUCK

Hey! This is not any recipe write up this time. Just thought of putting up pics of potluck which we had last Sunday at our place. I was so much enthusiastic to call so many friends for dinner. This was like, postponed since July and I finally got a chance to cook many many foods. I was confused and had some 20 recipes in hand and then thought my guest should not get a stomach pain eating lot more.
Then came down to 8-10. I had prepared my favorite rasam, kolumbu, kosambari, halwa and chicken by my husband ( we also have non veg fans, he is a great cook) aloo curry, fried rice, payasam, kootu, mango lassi, cake, baingan ka bharta, lemon juice, upma, beans curry, palyas, oh cant list out what our guests also got special stuffs for us.

Thanks for all friends, blog visitors and fans for making me to feel for cooking so much. Keep commenting and subscribe for posts.
This is going to be my last month stay at US so I will be posting few American, Mexican and authentic recipes.

As usually HAPPY COOKING !!! 

DHOKLA

Dosa, idly, upma, chapati, poori, akki rotti all kinds of breakfast would be boring sometime and you actually feel like I want something else. I WANT TO TRY DIFFERENT :)
Why dont you guys try some thing different for a holiday/ weekend breakfast. You must be thinking and scratching your head for just a breakfast. I keep an option of Dhoklas for you.
Dhoklas also known as gram flour steamed snack, a Gujarati dish made in just few minutes and easier than before. It is usually made up of chickpea flour but also prepared using sooji or rice flour. Dhoklas are very soft if prepared perfectly and served with mint chutney or tomato chutney. The mustard seeds on top along with curry leaves and green chilies make anyone melt like butter. Its not a normal regular breakfast food in South India but no harm in trying it out today !!!
Here's I go!

INGREDIENTS
Chickpeas - 1 cup
Ginger- 5-8 pieces of small size or 2 tb sp paste
Cumin/Jeera- 2 tb sp.
Eno or baking soda- 1/4 tb sp.
Curd- 1/4 cup
Curry leaves- few leaves
Coriander leaves- few
Mustard seeds and oil
Vinegar- 5 tb sp.
Sugar- to saturate in vinegar
Salt to taste

You need a big steamer or a idly stand and a pressure cooker. I do not have a idly stand or a big pressure cooking so I used a big pot which had a lead closed tightly. Just the basic is to create steam inside to bake dhoklas. 


COOKING

1. Add chickpeas, jeera, salt, ginger pieces and curd, bring this to thick consistency, nearest to idly batter.
2. Now place pot on a stove and add water to its 1/4th level and then reverse a container or another small pot inside. This was my stand on which I kept dhokla mix in a pan.
3. Let it boil. Now add baking soda or eno into batter and stir continuously for 3 minutes. The batter comes to double of the actual amount. This makes dhoklas smooth and pouf kind or cake texture.
4. Transfer into a pan and keep it at the centre on the inversed or reversely places contained. Close the pot with a lid and allow dhokla batter to cook under steam for 15-18 minutes.
5. An easy way to check whether its nicely baked or not is to poke with a knife. if the knife comes out with out any attached batter its perfect.
6. take out dhokla pan and cut into pieces. Add vinegar-sugar mixture on it.
7. On the another stove, add oil, mustard seeds, curry leaves and green chilies. Take out and add on top of Dhoklas.
Oh my god! you will give the same expression while you eat.

Serves: 4
Cooking time- 25 minutes

HAPPY COOKING :)

CARROT HALWA

How much ever food we eat, could be a festival or any occasion or even a treat at home sweets have its own place. We enjoy sweets with heart :) We eat sweet dishes after food also known as dessert. What if I say CARROT HALWA for dessert. hmmmmmmmmm.  No body would like to say no because of the smoothness, flavors while u eat along with cashews, raisins and other dry nuts which are fried in ghee (clarified butter). Carrot halwa made using carrots and milk and lot more sugar is pretty mouth watering when u prepare and place it in front of guests at home.. I also tried Carrot halwa when I had planned to have guests at home. It was Potluck and I counted Halwa as one among 8 foods and it was just more than any special food.
Here you try.

INGREDIENTS (If someone doesn't have standard cups, make sure to maintain ratio and use ingredients)
Carrot- 10, Grated
Sugar- 1 cup full (200 grams)
Milk- 1 cup (100 ml)
Ghee- 8 tb sp. (depends on how much you like! if u want more ghee, go ahead :) )
Cardamon- 2-3 pods
Cashews, raisins, Almonds- as per requirement.

COOKING
1. Boil milk separately in a pan and cool it
2. Fry carrot for 5 minutes or until raw smell goes away or color changes to slightly dark and then add 4-5 tb spoon of ghee, cardamon and milk.
3. Carrots should be cooked in milk and ghee. Once carrots are cooked add sugar and boil for 4-5 minutes
4. Carrots, milk and sugar comes to a good consistency by cooking over time.
5. Another 3-4 spoons of ghee could be added after cooking.
6. In a separate pan add 2 sp of ghee and fry all dry nuts and keep aside.
7. Now, when the carrot is cooked properly transfer into a pan and garnish with dry nuts

Serves: 8
Cooking time- 35 minutes

HAPPY COKING :)

SAUTEKAI KOSAMBARI

Sautekai is cucumber and Kosambari is a salad kind made mostly as a sacred food in temples or on festival days. Its been 6 months I had kosambari and I made sure to have this as one of the food for Potluck last week at my place. Everyone liked my kosambari. This is Karnataka style salad and many friends came to Potluck were from other states of India. They liked it and I am glad to introduce them kosambari.
Here I share about how I prepared it! Enjoy madi

INGREDIENTS
Cucumber- 2, chopped into small pieces
Moong dal/ Mung bean- 2 cups
Green chilies- 2 chopped into small pieces
Curry leaves- 4-5 leaves
Coconut- 1 hand ful
coriander/ cilantro leaves- few leaves
Red chili, oil, mustard seeds- to garnish
Salt to taste

PREPARATION
Soak moong dal in water for 2-3 hours (not more than 4 hours). Keep aside. After 2 hours, mix moong dal, cucumber, green chilies, coriander leaves, coconut and salt. Mix it properly.
On a hot pan, add oil, mustard seeds, red chilies and curry leaves. Saute for a minute and garnish on cucumber mixture.
Addition of chili depends on your taste. Serve along with butter milk.

HAPPY COOKING :)

MANDAKKI USLI

Mandakki Usli is made up of puri/ puffed rice/ churmuri or called as mandakki in Kannada. this recipe is also known as mandakki oggarane. Mandakki is used in various recipes like masala mandakki (super when you eat while travelling in train), khara mandakki (with khara mixture) or usli that I am going to share with you guys now. Its so special moment when you are alone at home and its raining. You feel like eating something spicy and hot (I also feel like eating chocolate and ice creams, anyways.....) so opting bajji/bonda is a long process preparation. I have 2 cup full of mandakki at home so rushed to have usli after a long time. :) I am so happy to share this because of the oniony, tangy, spicy taste you feel in your mouth.

Go ahead and have a try

INGREDIENTS
Puffed rice/ MANDAKKI- 2 cups
Onions- 1/2, chopped small
Tomatoes- 1/2, chopped small
Green chilies- 2 chopped into medium size
Carrot- 1, grated
Coriander leaves- to garnish
Salt and pepper- to taste
Cucumber/Zucchini- half or 1/4th of 1 cucumber, chopped into small pieces
Murukku- available at stores. This is optional and used to garnish and have crispy taste on top
Curry leaves- 4 leaves
oil and mustard seeds- to saute

COOKING
1. Heat oil and saute mustard seeds. Keep adding green chilies, curry leaves, tomatoes, onions, cucumber and carrot (Optional).
2. Stir for 2-3 minutes and add salt and pepper.
3. Now before adding mandakki into pan, soak it in water for 20 sec and add to vegetable mixture and stir it.
4. Off the flame and garnish with coriander and murukke before you serve. Coconut can also be added.

HAPPY COOKING :)

TOMATO KURMA

Home made tomato kurma was tought by my grandma which goes with rawa idli

Kurma is prepared by blending tomato, carrot and onions. 

INGREDIENTS

Tomato- 3 big, chopped

Onions- 1 chopped

Green chilies- 3, spicy 

Carrot- cut into small pieces

Cilantro- few springs

Curry leaves- 10 leaves

Salt to taste

Asafoetida- to taste

COOKING

1. On a heat pan add oil, mustard seeds, Asafoetida and green chilies.

2. When it starts sputtering, add all other ingredients and stir, keep cooking for 2-3 minutes on a high flame. Cool it and put it into blender

3. Then again boil it on a low flame for 3 minutes or on a high flame for 1 minute

4. Serve it with idli. Its really yum yum taste!!!

Serves- 4; Cooking time- 5 minutes

HAPPY COOKING :)

Special PLATE - RAWA IDLY

I do not have a idli stand as we moved to US for a very short time duration and I was missing my rawa idlis. I even started counting my days to go back India and have idlis. My mom tought me rawa idli preparation and also gave a brilliant thought of using a plate and a steam setup for idli preparation. I have a big brewing pot in which i added water and reversed a steel container on which kept one plate with idli batter. Closed for 20 minutes and when I opened I got super duper masala rawa idli. WOW WOW WOW I was amazed to see plate rawa idli in front of me. I prepared tomato kurma within 5 minutes and started eating delicious plate rawa idli. You guys can try if you do not have idli stand but having any big contained or a cooker.

Here is my recipe. Have a try

INGREDIENTS
Rawa/ Sooji (small)- 2 bups (200 grams)
Curd- 1 cup
Cumin/ Jeera- 3 tb sp.
Ginger- 4-5 small pieces
Mustard seeds, oil to saute
Asafoetida- pinch
Curry leaves- 8-10
Carrot- 2 gratesd
Cilantro- few leaves
Tomatoes- 3-4 slices cut horizontal
Baking powder- a pinch (Optional)
Salt to taste

COOKING
1. Mix rawa, curd and jeera seeds by adding water and keep aside. Make it a thick consistency. I have not used baking soda as I kept this mixture for fermenting for 4-5 hours
2. Just before you pour batter to a plate of steam container, on a separate pan heat oil, mustard  seeds on a low/medium flame. continue adding ginger, asafoetida, salt and cilantro leaves. (Can also add cashews)
3. Add this sauted mixture to rawa batter and mix thoroughly and adjust salt to taste.
4. Apply oil evenly on a plate or a baking pan and add this batter mixture on to it. (If you are not fermenting for 4-5 hours, add baking powder before pouring to pan and mix for 2 minutes)
5. Now on another big container or a pressure container add water, keep it to high flame and place the idly plate on it. you can garnish your idly your own way, I added grated carrot and tomatoes as topping. (Even cilantro, coconut can be used) Close the cooker or container and steam it for 16-20 minutes
6. After this, place aside for cooling. You can make small cubes of it or cut square shape.

7. Serve with tomato kurma (see recipe- click here)

Serves- 2-3; Cooking time- 30 minutes

HAPPY COOKING :)

CAPSICUM RICE

One more kind of rice to enjoy, is Capsicum rice..
Its very easy make using capsicums or also know as bell peppers.
Here's the recipe secret-

INGREDIENTS
Cooked rice- 2 cups (200 grams)
Red bell peppers/ Capsicum- 1 big, chopped
Onions- 1/2, chopped
Red chilies-  3-4
Cumin/Jeera- 2 tb sp.
Cilantro/Coriander- 3-4 springs or to garnish
Salt to taste
Oil and mustard seeds to Saute

COOKING
1. Saute oil and mustard seeds on a hot tawa or pan. Using curry leaves is optional
2. Add red chilies and cumin, allow for 1-2 minutes to cumin seeds to turn goldenish.
3. Add onions and capsicum, mix well until capsicum is cooked. this may take 4-5 minutes and then turn off the flame
4. Add salt, rice, mix well and then garnish with cilantros before you serve. Serve with Cucumber raitha.

Serves- 3; Cooking time- 15 minutes (Excluding rice preparation time)


















HAPPY COOKING :)

HACHIDA AVALAKKI/ CHIWDA

Avalakki is flattened rice, called as poha, aval, chuda and many other names. Avalakki looks flat but when soaked in water it swells. it is used in preparing variety of dishes like sweets, avalakki bath, smashed avalakki and hachida avalakki in Karnataka style. Hachida avalakki means avalakki together with, so here together stuffs are peanuts, curry leaves, coconut dried, red chilies, turmeric and salt. We can store this food as a snack, like for more than 3-4 months and will be good and crispy to eat whenever you like.

A quick list of ingredients are here..

INGREDIENTS
Peanuts- 1 cup
Dalia split- 1 cup
Dried coconut - 1/2 cup, thinly sliced
Curry leaves- 10
Red chilli- 5-6
Oil- 3 tb sp.
Salt to taste
turmeric- 2 tb sp.
Sugar- 1 tb sp.
Chilli powder/sambar powder/ a pinch
Avalakki/flattened rice- 500 grams

PREPARATION
1. Add all ingredients one after the other (in any order but turmeric 1st), except avalakki, and saute for 5-8 minutes.
2. Now add avalakki and mix everything thoroughly along with adding sugar and sambar powder, for 5 minutes or until the turmeric color gets into avalakki.
3. Few people follow to heat avalakki separately by adding 1 or 2 tb sp of oil and then mixing up with all other ingredients. Both ways are good, so follow any one.
4. Allow it to cool for 5-10 minutes and store in containers, air tight and use as snacks whenever you feel like.

You can eat as it is or garnish with tomatoes, onions and freshly grated coconut & lemon on top.

NOTE: make sure to fry coconut, dalia splits and peanuts 1st or separate (Best!) so as to remove raw smell, if any.

HAPPY COOKING :)

JANMASHTAMI SPECIAL RAWA LADOO

HAPPY KRISHNA JANMASHTAMI TO ALL MY BLOG FRIENDS

I was literally waiting for Krishna janmashtami so that I would be preparing rawa ladoo/ rawa unde and enjoy eating it one after the other. For my surprise even my husband loved this (usually he hates sweets). I am glad it came out very good and this was my 1st attempt. I never helped my mom while she was preparing for ladoos and never happen to see it. She told me over phone about how to prepare rawa ladoo and I am here. This is one of my bestest food. So here I share and you guys can also prepare this for Janmashtami or you know, " don't wait for any festive day. Just prepare it and grab some in hand, enjoy eating with evening snacks"

INGREDIENTS
Sooji rawa: 2 full cups.
Sugar- 1 cup (usually sugar powder)
Grated coconut- 1 cup (fresh once would be better)
Cardamom/ Elakki/ Elakkai- 2, crushed
Raisins, cashews, almonds - any of these dry fruits which makes good flavor
Ghee- 5 tb sp.
Milk- 1/4 cup

COOKING
1. Heat a pan, add rawa and stir it on low flame for about 5 minutes. then add cardamom, ghee (1 tb sp.) and stirr until raw rawa smell goes off.
2. Add grated coconut and sugar and stir it for 8-10 minutes. By this given time, rawa gets along with sugar and every thing sets.
3. On the other side, in a pan heat 2 tb sp. ghee and add all dry fruits. I used raisins and almonds. YOu can also use cashews. Keep it aside.
4. The rawa is heated up with sugar, so now add slowly milk content and ghee roasted raisins and almonds
5. turn off the flame and make it small round shaped balls. Rawa ladoos are ready
6. Make sure not to add more milk and once rawa gets cooled a bit, its easy to make ladoos.

Hmmm... I am feeling like having one more ladoo. You also make some and enjoy :)

Serves: many (If you want or eat up everything alone ;)) could make around 22 ladoos
Cooking time 35-40 minutes

HAPPY COOKING :)

ALOO UPMA

I have previously added a recipe for Upma but still I would like to share my another invention recipe "Aloo upma". I am obsessed with potatoes because its delicious when cooked and I add this to many food types. This is 2 minutes upma which tastes lots of potatoes and cilantro and no other vegetables. So if you have no onions and tomatoes at home but still want to have a good breakfast- Its here for you. Try it and let me know how you feel about this recipe.

INGREDIENTS
Sooji rawa/ fine rawa- 3 handful
Potatoes- 1 big, cut into big pieces
Red chilies- 4-5
Curry leaves- few
Cilantro/ Coriander- few leaves
Cumin/ Jeera- 1 tb sp.
Ghee- 1 tb sp.
Turmeric powder- a pinch
Grated coconut - 3-4 tb sp.

COOKING
1. Saute red chilies, turmeric, curry leaves and cumin to oil in hot pan and stir it for 3 minutes.

2. Then you can add potatoes and cook it for 5-7 minutes with continues stirring. If required, add water (very little)
3. Add coconut and continue stirring.
4. Now when the potatoes and coconuts are cooked add rawa and mix it. when rawa is heated up add water (required amount).
5. Stirring should be continued so as to minimize lumps formation with rawa.
6. The rawa absorbs water while it gets cooked up. On low flame leave it for 2 mins and aloo upma is ready.
Serve with tomato-cilantro chutney. Its just .... no words to say!

Serves: 2. Cooking time: 20 minutes

HAPPY COOKING :)

TOMATO- CORIANDER CHUTNEY

Tomato chutney is authentic for idly and dosa. I modified a bit to make nice colored tomato-cilantro chutney that goes very well with my Rawa upma and Aloo upma (Click here).

Note down the recipe ....

INGREDIENTS
Tomato- 3, cut into pieces
Onion- half- chopped
Cilantro/ Coriander leaves- 1 cup full (usually 1)
Urd dal- 1/2 cup
red chilies- 4 (medium sized)
Oil to saute
Salt to taste

COOKING
1. Saute tomatoes, onions and urdal in oil in a pan on low flame for 2 minutes.
2. Add coriander and red chiles and salt to taste
3. Grind it to a thick paste and serve with any breakfast dish

Serves: 5-6 people. Cooking time: 5 minutes

HAPPY COOKING :)

VEGGIE MAGGI

Eating maggi blend is so boring.. I have my own way of making Maggi a healthy and delicious food.
Check out this recipe and Enjoy eating!!!

INGREDIENTS
Maggi packs- 1 (Rs 20 pack)
Potatoes- 2, grated
Tomato- 1 chopped
Onions- 1 or 2 medium sized, sliced vertically
Carrot- 2/3 grated
Curry leaves- 3-4
Coriander leaves- few
Mustard seeds and Oil
Cumin/ Jeera- 2 tb sp.
Peas/ Mutter- 1 hand full

COOKING
1. Saute mustard seeds, jeera and onions in hot oil till onions turn brownish/ goldenish.
2. Continue to add potatoes and carrot and cook it by stirring frequently. I wont suggest to add tomatoes together as it gets smashed/overcooked by the time potatoes get cooked up.
3. Once all vegetables are cooked, add tomato and peas. After 2-3 minutes add 2 cups of water and allow it to boil. It may take (on a high heat) 5 minutes for water to boil
4. Now add curry leaves and corriander followed by maggi noodles.
5. Stir it continues by keeping flame to medium and once you feel water is observed or water comes down to 50% add maggi masala packets and keep mixing.
6. Now when all water gets absorbed, your veggie maggi is ready to serve/ or to eat.
7. If you require, can add a pinch of salt but usually the masala packets includes salt also.

Serves: 3 people. Cooking time: 20 minutes (more time for potatoes to cook. If you exclude potatoes, it may take just 12-15 minutes)

NOTE: I have read in news papers and articles saying maggi contains plastic. so its good to cook maggi once in hot water and then soak in cold water then add it to vegetable mixture. its safe this way!!!


HAPPY COOKING :)