POHA BAATH

Poha baath is a delicious dish and easy to make also. I learnt this dish from my aunt. You can use either vaangibaath powder or bisibelebaath powder to make this poha baath . In this post i used vaangibaath powder to cook this dish and it was tasty  .

Ingredients:-

1. Thick poha / thick beaten rice          1 &1/2 cup
2. Moong dal                                        1 cup
3. Carrot chopped                                 2
4. Beens chopped                                12-15
5. Onion cut vertically                         2 medium size
6. Dry coconut flakes                          1 small bowl
7. Red chilly powder                           1 tsp
8. Vaaangy baath powder                    6-8 tsp  / 2 tbsp
9. Tamarind juice                                1/2 cup
10. Jaggery                                             2 -3 tsp
11. Salt to ur taste                                   2 tsp
12. Red chilly                                        4
13. Mustard seeds                                 1 tsp
14. Hing / asafoetida                            1 pinch
15. Curry leaves                                   8-10
16. Peanuts                                          1 small bowl
17. Water                                            6-7 cups
18. Oil                                                 2 tbsp

* This serves for 4-5 people , serve with khara boondi , mixture or chips .
*1 cup means the measuring cup which i used in other posts, it is standard measuring cup.

Method:-

• Dry roast the moong dal in a small cooker till their colour changes to light brown . Let it cool for 5 min then wash the dal and add 2&1/2 cup of water and close the cooker , turn off after the 2 - 3 vishals.
• Wash the poha and keep it aside DON'T SOAK POHA.
• In a big kadai/vessel heat oil add peanuts and fry for 2- 3 min on medim flame once u feel peanuts are done remove them to a plate . now add must mustard seeds when they splutter add curry leaves, hing , red chilly(break into half)and fry for 1 min next add onion and fry for 1 min , add carrot n beens and fry for 5 min on low flame .
• Now add salt , tamarind juice , jaggery and stir for 2 min , add cooked moongdal ,poha , red chilly powder , vaangi baath powder , 3- 4 cups of water and mix well consistency should be thin as it boils it will become thick.
• Let it boil for 12 min on low flame you should keep stir other wise it will burn in the base, now add coconut flakes and mix well for 3 more min.
• Thats it poha vaangibaath is ready to serve , garnish with peanuts and ghee , serve hot hot. 

ALL THE BEST
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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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