Monday, August 31, 2009

Sabudana with sweet pumkin (Specially for kids)




For kids they need variety, my daughter never likes repeated food. I go on trying different things. This one is easy to make and good for children.

You need:

Sabudana 2table spoons
Pumpkin Sweet 4-5 cubes.
Jeera and pepper powder pinch
Curry patta powder pinch
Salt As per taste.
Ghee or butter ½ table spoon.

Make it this way:

Pressure cook sabudana and pumpkin. Take little ghee, add jeera, pepper and curry patta powder. Salt for taste cool it and give it to children.

You can try with potato, carrot, radish etc.

Thursday, August 20, 2009

Bendikai Gojju (Ladies Finger's Curry) Brahmin's Special




Ingredients:

 Ladies Finger: 1/2 Kg serves two to three.
 Tamarind water: 1 Katori
 Curry patta: Little
 Red chilli or Green Chillis: As per the taste/ I have added 2.
 Jaggery: As per the sweetness you need. I have added juice berry size.
 Fried chana dal powder: 1 Table spoon.
 Turmeric ¼ tea spoon.
 Grated coconut : ¼ Katori
 Mustard: Little
 Jeera: Little
 Vegetable masala Powder/or MTR vangibath powder for taste: 1Tea spoon.
 Salt.


Method:

Fry ladies finger till it is done with little oil. Take a kadai and oil, add mustard
jeera, Red chillies, curry patta and tamarind water, jaggery, and turmeric powder.

Add ladies finger and stir it. Cook it for 5 minutes and add masala powder, add the fried chana dal powder for thickness. Add salt and cook it again for few minutes. After it is done garnish with grated coconut.

VANGI BATH (Brinjal Rice)

I don't know why they call this has Vangi bath, but it's really tasty. Normally, we make the powder at home. Now we get it is available as MTR Vangi bath Powder.

I want a change in my eating thought will try this after a long time cooked it.



Ingredients:

o Brinjal 1/2 kg or as per requirement. For 3-4 people.
o Rice 1/2 Kg
o Grated coconut 1/2 katori (Here katori is which we use medium one for dal with roti to serve)
o Ground nut 1/2 a katori
o Mustard
o Chana dal 2 Table spoons.
o Urad dal 2 Table spoons
o Jeera ½ Table spoon.
o Curry patta Little
o Red dry chillis 2 Nos
o Tamarind water 1/2 katori
o MTR Vangibath powder 2-3 table spoons. If you need spicier you can add up to 5 tablespoons.
o Salt to taste.


Method:

 Cook rice and keep it aside. Make sure rice is not paste. IF you take 3 cups of rice add 5 cups of water.
 Cut brinjals and keep it aside.
 In a kadai take oil for frying; add mustard, Jeera, Chana dal, Urad dal, Ground nut, Curry pattha, red chillis, and brinjals add salt and if needed little sweetness one can add very little Jaggery.
 After brinjals is little done add tamarind water, MTR Vangibath powder, and salt.
 Cook it for 10 minutes and then mix it with rice and serve adding grated coconut on the top.

Hey it's Ganesh and Gowri Festival Time.

You know when we were Young we used to wait for the festivals, holidays, new dresses, lots of fun. Hmmmm..... those days were really nice. No work, play, and whole day would be gala day.... Was speaking to my mother about making of sweets and other things to Ganesha Festival. Amazing that she does even write on any book. She remembers for what thing what has to be put. I am going to try new sweets this Sunday..... Till then these are few which I did try last week.

Friday, August 14, 2009

Avallakki Bise Bele Bath




Ingredients:

 Beaten Rice: 2 cups (Avalakki)
 Toor Dal: 1Cup
 Tomato: 2
 Vegetables of your choice ( Potato, carrot, beans, green peas, )
 Tamarind water: 1/2cup
 Jaggery: juice berry size (optional).
 Grated coconut: ½ cup.
 Cashews: ¼ cup.
 Turmeric powder: ¼ tea spoon.
 MTR Besibele bath Powder: 2-3 table spoons.
 Hing.
 Ghee
 Mustard, jeera, red chili’s and curry patta for garnishing.
 Salt for taste.


Method:

Take a cooker pan
Add little ghee, add mustard, jeera, red chili’s, curry patta, cashews and grated coconut.
Mix it well.
Add Toor dal, finely chopped tomato’s, vegetables, tamarind water, jaggery, turmeric powder, and water as required.
Pressure cook.
Clean the beaten rice and keep it aside.
After the vegetables and dal are done.
Add the beaten rice to the cooked dal and vegetables. Keep stirring till the beaten rice is done. Serve with raita.

Rava Dosa

Ingredients Cream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.spoon, Cumin seeds 1t.spoon,Green chilles 6-8 finely chopped,Ginger 1 small piece finely chopped, Curry leaves finely chopped,Cilantro finely chopped , Salt 1.5 t.spoons, Cooking Oil 1-2 t.spoon per dosai

Method Mix rava, maida, and rice flour in water to make slightly watery batter.Add all the other ingredients except oil, to the above batter.Keep this batter in room temperature for atleast 20 minutes before making dosas.

Wednesday, August 12, 2009

Simple butter milk curry

Hey Deepthi this is for you. I know you are a good cook. Still I tasted this in my Mami's native Sringeri. Tried it........






You need:

 Coconut grated 1/2 cup
 Chana Dal 2 table spoon.
 Cinnamon 2 small peices
 Black pepper 5-6 grains
 Jeera 1/2 tablespoon
 Mustard 1/2 tablespoon
 Red chilli 1-2
 Coriander leaves. Chopped 1/4 katori
 Salt As per taste

Method:

Soak chana dal for an hour and take coconut, chana dal, black pepper, coriander leaves, and other ingredients as mentioned grind it. Mix it with Butter milk and Boil it for few min. Add tadka on it with Mustard, jeera, Red chilli, and Curry leaves. Serve hot with rice.

Sakkarai Pongal (Sweet Pongal)

Sakkarai Pongal


Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and steam in pressure cooker.Take Jaggery (amount should be 2/3
of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part
of this juice (which will be at the top) to cooked mixture. Roast cashew nuts, raisins, grated coconut in ghee and add this to
the mixture and stir well. Add some extra ghee while serving.

IDLI ( a south indian breakfast)


IDLI

We find this in all most all south indian houses once in a while. Made of rava and urad dal. We get ready made idly rava. Which we need to mix with urad dal. There are few good branded rave which we get. There is anotehr method of making IDLI which I am sharing with you all. We can also try making IDLI with rice and urad dal. Here we use urad dal (black gram without skin. Try this healthy and tasty with chutney and Sambar.

For IDLI:

You need Mallige rice 3 cups
Urad dal 1cup
Beaten Rice 1cup

Soak all together for 3 to 4 hours and grind it and leave it for 16 hours. Then open it and take an idly plates put the batter on the plates and cook it in idly cooker.

Serve hot with coconut chutney.

To make chutney:

U need:
Grated coconut 1 Katori (cup)
Fried chana dal 1/2 cup
Coriander leaves 1 cup
Chilli 2
Garlic two small pieces.
Tamarind little
Salt per taste.

Put all the above in the grinder and grind it and serve it with idlis.

Tuesday, August 4, 2009

Wheat Dosa(For kids)

You know my daughter is very fussy in eating. Yesterday, I got tired of making her eat then got an idea of the wheat dosa. Surprisingly, she had it.

Children like varieties, it is very easy one





Ingredients:

 Wheat flour -------- 1 cup
 Jaggery -------- ¼ cup
 Cardamom powder --------- pinch

Method:

Take wheat floor in a bowl
Melt the Jaggery. Let it get little cool.
Add the Jaggery water and mix it well without knots, add cardamom powder and make dosas and give it to kids.

Saturday, August 1, 2009

Cabbage dry

Ingredients:

 Cabbage ½ kg cut it straight.
 Tomato chopped ½ cup
 Onion ½ katori cut it straight.
 Chilli 1-2.
 Everest sabzi masala
 Turmeric powder ¼ spoon.
 Curry patta
 Coriander leaves
 Kasuri methi
 Salt.
 Oil
 Jeera and little sanuf


Method:

Take oil in a kadai, add jeera, sanuf, chilli, curry patta, kasuri methi and onion. Once the onion is little done add tomato and cabbage cook for few minutes. Once the cabbage is cooked add sabzi masala, salt, turmeric powder garnish with coriander leaves. Serve hot with chapathis.

Yummy Rasam (saru)

We south Indians like rasam a lot. This is a must in our daily lunch...........
Thought will share with people who have not tasted it..............




Ingredients:

MTR rasam powder ------- 2 table spoons. (We also make rasam powder at home)
Toor Dal ------- 1/2 cup
Tomato ------- 2
Tamarind water or Lemon ------- 1/4 cup or lemon 1
Jaggery ------- Juice berry size or u can skip this if u don't like it.
Curry patta ------- 6-7 petals.
Coriander leaves ------- Little.
Turmeric Powder ------- 1/2 table spoon.
Hing ------- Pinch.
Mustard and jeera ------- 1/4 table spoon each.
Salt for taste ------- According to your taste.
Ghee for tadka ------- 1/2 table spoon.

How to make it:

Pressure cook toor dal with tomato's, take a kadai add ghee when it is little heated add mustard, jeera, hing and tamriend water once the water starts boiling, add MTR rasam powder, jaggerry, curry patta, coriender leaves and haldi. Boil it for 5 minutes, add this to the cooked dal, add salt and boil it for 5-10 min and serve hot with rice. (You can make the rasam thin adding water according to your taste.

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