CUCUMBER IDLY / SOUTHEKAYI KADUBU

I learnt these idly's by my friend . It is a konkani dish , famous in Mangalore . We can do  two types of cucumber idly , one is savory version and other is sweet version , here i am posting savory version , next time i will post sweet version. 

Ingredients:-

1. Rice rava / akki thari    1 cup
2. Grated cucumber          2 cup
3. Grated coconut            1/2 cup
4. Curd                            2 tsp
5. Mustard seeds             1/2 tsp
6. Chopped coriander      1/2 cup
7. Chopped curry  leaves  8-10
8. Green chilly  chopped  2 -3
9. Salt  to ur taste      
10. Oil                            1- 2 tsp                

Method :-

In a vessel add grated cucumber , grated coconut , rice rava and salt and mix well. cucumber will leave water so don't add water . peeling cucumber is option , i don't peel. Set aside this mixture for 30 min.

Keep a small pan / kadai add oil heat it for 1 min , now add mustard seeds , when they splutter add curry leaves , chilly and fry for 1 min n turn off . Now add this to the rava and cucumber mixture , add chopped coriander , curd and mix well . The mixture should be just binding kind of ,  if it is too dry add one more tsp of curd or little water . 

Now grease the idly moulds with 2 drops of oil , pour the mixture into it , heat 3 cups of  water for 2-3 min in a steamer / big cooker and keep idly stand in it close the cap , cook for 15- 20 min on medium flame, turn off the stove , pic a tooth pic if it is done ok other wise cook for 5 more min's . It depends on the consistency of mixture .

When it is done allow it to cool for 3-4 min , then remove them from a spoon or knife and serve with coconut chutney / khara chutney/ sambar / mango pickle / chutney pudi .

ALL THE BEST

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BROKEN WHEAT PUDDING / DALIYA PUDDING

Daliya pudding is a very yummy desert , and easy to make also healthy too. Most of the Karnataka people are aware of this dish , but non Karnataka people don't be surprised by its name it will be really delicious . Don't go by its look , you can't see daliya grains in  pic clearly but while eating you feel how soft wheat can become  , it may not look great in pic but trust me it is  fantastic in taste . 

Daliya is cracked wheat , which is good to add your diet since it contains more fibre . You may get many brands of Daliya , or unbranded also , i liked "ELITE" brand and  "FOOD DAYS" also. 

Ingredients:-

1. Broken wheat                            1 cup
2. Jaggery                                      1 1/2  - 2 cup (to ur sweet level) 
3. Dry coconut   flakes                  1 small bowl
4. Wheat flour                               1 1/2 tsp
5. Poppy seeds                              1 tsp
6. Ghee                                         1 tsp
7. Cashews                                   10 -12
8. Raisins                                      10-12
9. Cardamom powder                   2 pinch
10. Water

Method:-

• Daliya pudding can be done using soaked daliya or without soaking also. If you are soaking it over night , then you need to add just 2 cups of water to it and keep it in cooker , one vishal is enough, turn off the stove. If you want to do without soaking then you need to add 4 cups of water for 1 cup of daliya and pressure cook it for  3 vishals.
• Dry roast poppy seeds on low flame for 2 min , their colour will turn light brown , immediately add them to the blender , leave for 5 min to cool then add coconut flakes (you can use fresh coconut also instead of dry coconut ) grind it ,  add little water and grind to get fine paste.
• Mean while heat the ghee for 1 min , add cashews and fry them till they get light brown colour , turn off the stove ,remove them to a plate , now add raisins and fry .
• Take a small bowl , add half cup of water , next add wheat flour and mix well so that no lumps are formed.
• Open the cooker , add this wheat flour liquid to it and mix well , turn on the stove , add grounded mixture , jaggery and stir well , keep medium flame , let it bake for 12 - 15 min , stir in between (If it is very thick you can add little  water, its ur choice u want thick type or thin, but after cooling it will become thick so its better to make it thin while boiling ).
• Once it starts boiling add cardamom powder and mix well after 3 - 4 min turn off the stove.  Leave it for 10 min , then serve to serving bowl , garnish with cashews and raisins , and enjoy the yumminess of daliya pudding.

AM SURE YOU WILL LOVE THIS PUDDING , DO TRY ONCE.

ALL THE BEST

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FINGERMILLET SEMIYA UPMA / RAAGI VERMICELLI UPMA

Here is a quick , tasty , healthy, low calorie breakfast recipe  "Raagi vermicelli upma". You can use any brand of raagi vermicelli, i use ANIL . As raagi contains more nutritions , this dish can be said nutrition food. Good  to have it as break fast in your busy mornings . We can call it as instant food also as it is done within very short time. Raagi semiya is a friendly dish for diabetic patients as well as , people who wants to reduce there weight as it needs very less oil. I have posted raagi dosa also you can try that also.

Now let us see the making of raagi semiya,,,,,,,

Ingredients:-

1. Raagi vermicelli                  4 cups
2. Onion chopped                    2
3. Green chilly chopped          3-4
4. Grated coconut                    1 bowl
5. Coriander leaves chopped    1/4 cup
6. Curry leaves                         8-10
7. Lemon                                  1/2 medim size
8. Peanuts                              1 cup / 1 handfull
9. Mustard seeds                      1/2 tsp
10. Cumin seeds/ jeera               1/2 tsp
11. Urad dal                              1 tsp
12. Chana dal                            2 tsp
13. Oil                                       1/4 cup
14. Salt to ur taste                      2 tsp
15. Sugar                                   1 tsp (optional)

Note:-  Each and every step is important to get good result , don't skip or neglect any step or timing or else u will end up with different result . If u don't eat immediately hot hot , it will not be much tasty , so before eating keep it in oven for 1 min , in case u are having it late. If you want u can add some veg's like grated carrot ,chopped beens ,capsicum , green peas to make it rich .

Method:-

Soak  the raagi vermicelli for 2 min in water , then steam cook for 3 min in a cooker using idly stand , or u can also use steal filter which is used  to clean grains, small size(add 2 cup of water in cooker in that keep ring on that keep dis steal filter) . Next remove them from cooker and spread in a plate , allow it to cool.

Mean while keep a kadai , add oil heat it for 2 min , add peanuts saute them for 1 min next add mustard , cumin seeds and curry leaves ,add urad dal , chana dal and saute for 1 min , now add chilly , onion and saute them till they become translucent , add 1 tsp of salt, and sugar mix well.

Next add cooked raagi semiya to kadai and mix well , add 1 tsp of salt (spread) on semiya , add lemon and mix well on low flame for 2 - 3 min. Garnish with coriander and grated coconut , thats it.

Instant raagi semiya upma is ready to serve.

ALL THE BEST
TRY AND PROOVE THAT  U R ALSO A GOOD COOK :)
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VAANGIBAATH / BRINJAL RICE

Vaangi baath is a tasty rice made by using Mysore brinjal . Its a filling dish , it is very famous rice dish in Karnataka . In Many functions this dish will be made in Karnataka . It is very easy to make this yummy dish , so try and enjoy .

Ingredients:-

1. Brinjal     cut big pieces                          1/4 kg
2. Onion      cut vertically                            2  medium size
3. Normal rice/Basmati rice / bullet rice       2 cups (the measuring cup )
4. Vaangi baath powder                               4-5 tsp
5. Turmeric powder                                     1/2 tsp
6. Curry leaves                                            7-8
7. Green chilly                                           3 - 4
8. Mustard seeds                                         1/2 tsp
9. Chana dal                                               2 - 3 tsp
10. Jaggery    powder                                   1/4 cup
11. Tamarind  juice (thick)                           1 small bowl
12. Ghee                                                       1 tsp
13. Cashews                                               10-12    
14. Dry coconut flakes                                1 bowl           
15. Salt                                                         2 tsp (according to ur taste)
16. Oil                                                          2 tbsp
17. Water for 1 cup of rice add                   2 cup                            

Method:-
This serves for 4 persons , if u want u can use red chilly powder (1-2 tsp) instead of green chilly , tastes good. While cooking rice add 2-3 drops of oil so that rice will be non-sticky .

Keep a big cooker, add water and rice close the cooker , keep medium flame , turn off the cooker after 1 or 2 vishal .
Next Take a kadai or big pan add oil heat it for 2 min ,add mustard seeds , chana dal , curry leaves , and saute for 1 min , keep medium flame .
Next add chilly , onions and saute for 2 min , add brinjal pieces saute them   till onions  become translucent , then add turmeric powder , after 3 min  add tamrind juice ,  jaggery , vaangi baath powder and  1 tsp of salt ,  mix well , let it cook for 5-6 min on low flame , saute in between .

Now add  dry coconut powder and saute for 2 -3 min turn off the stove .  

In a smaal pan add ghee and heat it on low flame for 1 min , add cashews fry till they turn light brown , turn off stove , remove cashews immediately to a plate.

When cooker cools , open it and add rice to kadai , add 1 tsp of salt  and mix well with masala .

Now add cashews and mix well (it tastes good if u add 1 / 2 tsp of ghee and mix well).

Vaangi baath is ready , serve hot hot  .

ALL THE BEST
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MANGO SIKARNE / MANGO DESERT

What can i say about  MANGO , yumm , yumm ,yummmmmmmmyyyy    :)

As you all know mango is the  king of all fruits , my favourite too .This is the season of mango  so i thought of posting few mango recipes . There are many different verities in mangoes , i love mallika mango , so big , juicy , sweet , yummy one should just enjoy it cant express in words. right na ?

Here am showing you all a very simple , tasty recipe of mango sikarne which is usually used to enjoy with HOLIGE , CHAPATHY , POORI in Karnataka STATE . I tried this sikarne with cornflakes also by adding little milk and it was good and yummy .

Ingredients:-

1. Mangoes                      2 ripened
2. Banana's                      2 ripened
3. Cardamom powder      2 pinch
4. Sugar                      1/2 - 1 cup  depending on sweetness of mango

Method:-

Wash and peel the mango , squeeze the pulp nicely into a bowl / vessel . chop the banana and add it to the same bowl , now add cardamom powder, sugar and mix well .Leave it for 10-15 min so that sugar will dissolve in it , again mix well .

Serve with chapathy / poori / holige   are you can eat directly , enjoy.

ALL THE BEST
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PESARATTU / GREENGRAM DOSA

One more healthy bi different taste dosa am going to introduce you is "pesarattu" . It is very easy to make this dosa and needs very less ingredients also. This is a signature dish of Andra cuisine . No fermentation is needed , we can say this as instant dosa also . This dosa tastes good as plane dosa and also with topping of chopped onion,chilly coriander , you can eat as u wish , but try both . So come let us see the making of protein-full  , delicious green gram dosa,,,,,,,

Ingredients:-

1. Greengram                      1 cup
2. Rice    normal                 1/4 cup
3. Jeera / cumin seeds          1 tsp
4. Coriander leaves             few strings
5. Salt  to ur taste                1 tsp 
6. Ginger                            1 inch
7. Green chilly                   2- 3
8. Onion chopped             1-2
9. Oil to cook

Method :-

Wash and Soak greengram and rice over night. Next day morning drain the water and add them to a blender , add green chilly, ginger, coriander leaves jeera and grind them by adding little by little water .
Batter should be little coarse  that is it should not be too smooth.

Transfer the batter to a vessel / bowl , add some water , salt and mix well to get the batter consistency.

Heat the dosa thava and spread 2 drops of oil on it , now add 1 spoon of batter and spread it on thava in circular motion . Immediately spread 1 tsp of oil , and some chopped onions on it press the onions with spatula and allow it to bake on medium flame .

 After 3-4 min you can see the roasted , crispy dosa , take it from thava and serve hot with coconut chutney /menthe chutney / khara chutney/ chutney pudi/shenga pudi or peanut powder and ghee.

ALL THE BEST
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MANDAKKI VAGGARANE / PUFFED-RICE DISH

Mandakki vaggarne  is a common breakfast in Karnataka . It is also known as mandakki susla  which is very easy dish to make in busy mornings  .Puffed rice is made of raw rice in mills .  Many chats contains this puffed rice, like  it is used in bhel puri , home made snacks and also a sweet called puffed rice laddoo . We can also have it directly with save or mixture which is available in bekary. Later i will post some home made snacks also . This dish is very famous with the name "mirchi-mandakki "in Karnataka . I will post Mirchi also later . Right now enjoy this puffed rice upma...........                                                                   

Ingredients:-

1. Puffed rice                       2 big bowl which i have shown in below pic
2. Onion chopped                 2 big
3. Green chilly chopped        4-6
4. Mustard seeds                  1/2 tsp
5. Cumin seeds                    1/2 tsp
6. Urad dal                            1 tsp
7. Chana dal                          2 tsp
8. Curry leaves                     8-10
9. Coriander chopped          1/2 cup
10. Oil  less than                   1/2 cup
11. Grated fresh coconut         1 cup
12. Salt to ur taste                    2 tsp
13. Sugar                                 1 tsp
14. Turmeric powder              1/4 tsp
15. Lemon                               1 small
16. Water to soak puffed rice             

Preparation time : 20 min

Cooking time   :   15 min

Serves              :  4

Method:-

Keep a kadai on stove , add oil heat it on medium flame for 2 min , now add mustard and cumin seeds , curry leaves saute it , add urad dal , chana dal and saute it for 1min now add chilly and onion and saute it , after 2 - 3 min add turmeric powder and again saute for 2 min , when onions becomes translucent add sugar and 1 tsp of salt and mix well , turn off the stove .

Take enough water in a big vessel and soak the cleaned puffed rice in water for 2 min , now using both hands take soaked puffed rice and press it to remove the water , and directly put it in kadai . after removing all puffed rice of first bowl , water will be dirty so remove the water and again take fresh water for 2nd bowl of puffed rice soaking. when u complete this process , turn on the stove keep medium flame and mix well , add one more tsp of salt and lemon and mix well . when it becomes hot add 2 - 3 tsp of roasted gram powder and mix well , if u have more patience and want more taste , take a small blender add 3 tsp of roasted gram , few garlic cloves and make powder and add to it instead of plain gram powder . finally garnish with coriander and grated coconut , serve hot .

ALL THE BEST
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RED CHILLY CHUTNEY / KHARA CHUTNEY / KEMP CHUTNEY

This chutney is a traditional chutney of  Karnataka . Very simple to make yet tastes great and looks perfect with dark red colour  . This chutney suits with many dishes like chapathy , roty, idly, brown or white bread ,   raagi dosa , godhi dosa , rice dosa and perfect match with godhi kadubu . Have ghee or 1 tsp of oil with this chutney to enhance its taste . You can change the quantity of red chilly and jaggery according to your spice level and sweetness. some body likes spiciness in chutney and some will like less spicy and more sweetness . So try different versions and enjoy . You can store it in fridge for many days . Come let us see the making of khara chutney.

Ingredients:-

1. Onion slices                         1 big bowl
2. Garlic cloves                        1/2 small bowl
3. Red chilly                            1 medium bowl
4. Salt                                      2 tsp
5. Jaggery                                1 small bowl
6. Coriander                            1 small bowl
7. Curry leaves                        15
8. Tamarind                            little   
9. Oil                                     3 tsp 

Method:-

Take a pan or heavy bottom kadai , keep medium flame , put red chilly and spread a tsp oil on it and fry for 2 min , remove them to a plate . Next add garlic cloves and curry leaves and fry for 1-2 min and again remove them to that plate . Now add onion slices , spread 2 tsp of oil and fry till you get light brown colour , remove them to the plate . finally add washed and wiped coriander and fry for 1-2 min .

Let all ingredients cool for 5 min , mean while take a blender wipe it with a dry cloth so that it should not contain moisture .

Now add all ingredients to blender  and grind for 1 min now add salt , tamarind  and jaggery and again grind till u get soft consistency . Remove it to a plastic bowl or box and serve . If u prepare it morning keep it out till night , later store in fridge other wise it will get spoiled within few days. don't use wet spoon or hand to serve , it will be spoiled .

ALL THE BEST
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