I always prefer preparing vermicelli payasam without sabudana as the later long time to cook. But sabudana gives a great taste to this payasam. Today I tried this yummy payasam for lunch..

Ingredients:

• vermicelli- 1 cup
• sabudana- 1/2 cup
• sugar-10 tbsp ( adjust according to taste)
• milk- 1 ltr
• raisins and cashew
• ghee- 1 tbsp
• cardamom powder- a pinch

Method:

• in a pan heat ghee, when hot, add vermicelli and fry till golden brown and keep aside.
• Add little ghee in same pan and fry raisins and cashews,keep aside.
• in a heavy bottomed vessel add sabudana, 3 cups of water and cook stirring continuously till the white colour of sabudana goes. It takes nearly 20 minutes to cook completly.
• in a separate vessel add a liter of milk,when it comes to boil add sabudana and bring to boil for another 5 minutes.
• Now add fried vermicelli and cook for another 5 minutes till vermicelly  gets cooked.
• Add sugar and cook for another 5 minutes, add fried raisins and cashews, mix well and turn off the flame.
• Serve hot or chilled.
• 

Raita always go well with rice. I always prefer mixed vegetable raita and cucumber raita. But for a change yesterday night tried Boondi Raita which came out really well. You can prepare this within 5 to 6 minutes, mix the boondi just before serving or else boondi will become soggy… here is the recipe of raita

Ingredients:

• thick curd- 1 cup
• plain boondi- 1/2 cup
• salt
• rosted cumin powder – 1/4 tbsp
• red chilly powder- 1/4 tbsp
• coriander leaves- few

Method:

• whisk curd well, add salt, cumin powder, red chilly powder, coriander leaves.
• Just before serving add boondi and mix.
• Garnish with red chilly powder, cumin powder, coriander leaves and serve.

Carrots help in balancing hypertension and keeps blood pressure under control.               The fiber content in carrot helps in reducing bad cholesterol.  Moreover, regular consumption of carrots helps in preventing gastric problem and digestive disorders. After knowing the health benefits of carrots, I tried carrot paratha which turned out very smooth and tasty!!!

Ingredients:

• Carrot- 1/2 grated
• Green chilly- 1
• Coriander powder- ¼ tbsp
• Garam masala powder- ¼ tbsp
• Turmeric powder-  a pinch
• Cumin seeds- ¼ tbsp
• Salt
• Oil
• Wheat flour- 1 cup

Method:

• In a pan heat a tablespoon of oil, when hot, add cumin seeds, when it splutters add grated carrot and fry for a min.
• Now add chilly powder, coriander powder, and turmeric powder, salt and mix well.
• Drizzle some water and keep aside.
• In a large bowl add wheat flour, salt, a tbsp of oil, carrot mix and prepare semi soft dough, cover and keep covered for half an hour.
• After half an hour again kneed the dough adding little wheat flour as carrot leaves water.
• Take lemon sized balls and prepare thick roti.
• Cook roti adding little ghee on both the sides.
• Serve hot!!!!

This an easy recipe which i prepared for my second wedding anniversary 🙂 I like any dish with paneer. it may be paneer paratha,paneer burji,palak paneer, paneer tikka, kadai paneer etc etc……

Ingredients:

• Paneer- 1 cup
• Green peas- ½ cup ( soaked in water overnight)
• Onion -2
• Tomato-2
• Red chilly powder- ½ tbsp
• Turmeric powder- a pinch
• Coriander powder- ½ tbsp
• Curd- 1/2 cup
• Green chilly-2
• Ginger garlic paste- ½ tbsp
• Garam masala powder-1/2tbsp
• Ghee
• Lemon juice
• Cinnamon, elaichi,cloves
• Jeera-1/4tbsp
• Pepper-4-5

Method:

• Heat a pan with oil, when hot, add cinnamon, cloves, pepper, elaichi, pepper and jeera. When jeera splutters, add onions and fry till golden brown.
• Now add red chilly powder, turmeric powder, coriander powder and fry for a minute. When the mixture is cool, grind to a smooth paste.
• Cut paneer into cubes and immerse in hot water.
• Add ghee in a pan, add ginger garlicpaste and fry till raw smell goes. Add green chilly and fry for a minute. Add ground mixture and fry for a minute.
• Add finely chopped tomatoes andsalt, fry for 5 minutes in low flame.
• Add cooked peas, curd and mix well.
• Add chopped paneer, required amount of water, garam masala and simmer for 6 minutes.
• Garnish with a slice of lemon, coriander leaves.
• Serve hot!!!

 

Do not know what to prepare as side dish for roti, or want to try something different??? Here is an easy recipe which the kids will love to eat.

Ingredient for preparing chapathi dough:

• Wheat flour- 1 cup
• Milk- 100ml
• Water
• Ghee- 1tbsp

Stuffing:

• Capsicum- 2 medium cut into strips
• Carrot- 1 medium cut into strips
• Onion- 1 medium cut into strips
• Paneer/ tofu- ¼ cup
• Green chilly-1
• Oil- 2 tbsp
• Coriander powder- ¼ tbsp
• Garam masala powder- ¼ tbsp
• Salt-1/2 tbsp
• Red chilly powder- ½ tbsp
• Chat powder- ¼ tbsp

Method to prepare chapathi:

• In a bowl add wheat flour, salt, ghee, milk and mix well. Add water slowly and kneed a soft dough.
• Cover and keep aside for 5 minutes.
• Prepare chapathi from the dough and keep aside.

Method to prepare stuffing:

• Heat oil in a kadai, add green chilly, onion, garlic, ginger and sauté for a minute. Now add garam masala powder, coriander powder and mix well.
• Add chopped carrot, cabbage, carrot , tofu,salt and mix well.
• Cook for 5 minutes.
• Prepare chapathi ans stuff the filling in the middle, roll and serve hot with tomato ketchup.

This is an simple sweet dish and gets over in minutes. The amount of jaggery and coconut depends on your liking,adjust it accordingly.

Ingredients:

• Bengal gram/chana dal soaked in water for 1 hour
• ½ cup grated jaggery
• ¼ cup scraped coconut
• 2 tablespoons ghee
• cashew and raisins- few
• cardamom powder- a pinch

Method:

• soak channa dal in water for 1 hour, pressure cook till smooth. ( 6-7 whistles)
• in a kadai add 2 tbsp of ghee and fry cashew and raisins till they become brown in colour.
• Transfer channa dal to kadai,add jaggery and mix well.
• when the mixture becomes thick, add coconut, cardamom powder,cashew, raisins and mix well.
• serve hot!!!!

A famous and well known breakfast recipe in Dakshina Kannada and Udupi districts, is easy to make and can be given as Tiffin to kids as well!!!

Lets get started

Ingredients:

• Any rice- 2 cup
• Onion -1 small
• Channa dal- 1/4tbsp
• Dry red chilly-small piece
• Mustard seeds-1/4tbsp
• Shredded coconut-11/2 tbsp
• Coconut oil-1tbsp
• Water- cup

Method:

• Soak rice overnight, drain and grind coarsely adding little water.
• In non stick pan heat oil, add mustard seeds, channa dal. When mustard seeds splutters, add finely chopped onion, red chilly and sauté for 2-3 min in medium flame.
• When onion becomes transparent, add ground rice, 2 cups of water, coconut, salt and mix well.
• Keep stirring till the rice mix becomes thick and forms semi ball shape.
• Meanwhile, in a steamer heat water
• Make balls of rice mix with wet hands and keep in steamer.
• Steam in medium flame for 20 min. serve with red coconut chutney.

Note:

• Adjust water requirement according to your rice.
• You can prepare plain rice balls by skipping the seasoning items. 

Try this type of tomato rasam with plain white rice and urad dal papad, you will continue to hog till rice finishes off!!!

Ingredients:

• split pigeon dal/ togari bele – 1/4 cup
• tomato- 3 medium
• green chilly -1
• ginger- 1 inch
• rasam powder
• curry leaves
• oil
• mustard seeds

Method:

• In a pressure cooker soak split pigeon dal for 5 minutes, add finely chopped tomato, green chilly, ginger, salt, rasam powder and pressure cook for 8-9 whistles till dal completely gets mashed.
• season with mustard seeds, curry leaves, dry red chilly and add to rasam.
• Add coriander leaves and close the lid.
• serve with plain white rice, papad or any fried item.

Rasam powder recipe:

Ingredients:

1. coriander seeds- 1 tbsp

2.cumin seeds- 1/2 tbsp

3. Fenugreek seeds- 1/2 tbsp

4. black pepper corns- 1/2 tbsp

5. dry red chilly- 3

Method:

Dry roast all the above ingredients till nice aroma spreads, cool and grind to a fine powder. Store in a air tight container.

vermicelli upma is a simple and easy breakfast recipe. you can add vegetables and make it rich with nutrition. 

Ingredients:

• vermicelli- 1 cup
• vegetables- french beans, carrot, green peas
• oil
• salt
• green chilly
• seasoning: mustard seeds, urad dal, curry leaves

Method:

• Dry roast vermicelli for about 4-5 min in medium flame till nice golden brown and keep aside.
• In a wok heat oil, add mustard seeds, urad dal, curry leaves and let it splutter.
• Now add chopped vegetables and fry for 2 minutes. Add salt, 2 cups of water and cover with lid for 5-6 minutes till vegetables are cooked.
• Once vegetables are cooked, add fried vermicelli and cook till vermicelli is smooth and well cooked.
• vermicelli upma is ready to eat!!!!!

• you can skip frying vermicelli if you get fried one from store.

 

 

In Mangalore region neer dosa is a very well known breakfast food purely because it is so easy to make. The batter does not need to be fermented unlike other dosa. This is easy to prepare once you get practiced with getting batter consistency and pouring technique. There are many variations which you can try once you get practiced with this dosa.

Ingredients:

• Dosa rice- 2 cup
• Water- 1 cup for grinding +2 ½ cup for mixing batter
• Salt

Method:

• Soak rice in water for 4-5 hours or overnight
• Morning grind soaked rice along with one cup of water to a very fine mixture.
• Pour batter in a vessel and add 2 ½ cups of water, salt and mix well.
• Consistency of batter should be like thick milk.

• In a tawa grease little oil and once it’s hot, just sprinkle ladle full of batter and close the lid for about 2 min.

• Be carefull when removing dosa from tawa as neer dosa is very delicate.
• Serve hot with coconut chutney or jiggery coconut mixture!!!!!

Coconut chutney

Ingredients:

• ½ cup shredded coconut
• ½ green chilly (adjust according to your taste)
• Tamarind- little
• Salt
• Seasoning: mustard seeds, urad dal, dry red chilly, curry leaves, coconut oil.

Method:

• Grind coconut along with green chilly, salt, tamarind with little water to a fine paste.
• Add more water according to your preference.
• Prepare seasoning and add to chutney.

This is a traditional recipe prepared by havyaka brahmins in karnatka. In marriage menue you can find this recipe after sambar…

Ingredients:

• Vegetables ( cucumber, raw banana, beans, coccina/ tondekai, capsicum, alasande or combination of few likely, cucumber & capsicum, cucumber and french beans, cucumber and tondekai )
• Green chilly -2
• Buttermilk- ½ cup
• Shredded coconut- ½ cup
• Salt

Seasoning:

• Mustard seeds
• Curry leaves
• Dry red chilly

Method:

• Boil any vegetable of your choiceand keep aside.
• Grind shredded coconut with green chilly to a very smooth mixture.
• In a vessel put the ground mixture and boiled vegetable, buttermilk, salt , required quantity of water and bring to a small boil.
• Prepare seasoning of mustard seeds, red chilly,curry leaves with coconut oil and add to majjige huli.
• Serve with plain rice and pickle!!!!

Note:

• In case if you do not have buttermilk, then also fine….. you can still prepare and enjoy. What you have to do is just add 2 tbsp ( if sour curd then 1 tbsp) of curd when grinding with coconut.
• Seasoning with coconut oil gives a better taste.

I prepared this gravy for the  peas pulao. You can prepare this as side dish for roti as well.

Ingredients:

• Poato-2 medium
• Cauliflower- 5-6 florets
• Carrot- 1 small
• Green peas- ¼ cup or less
• French beans- 5-6
• Tomato -1 medium
• Garam masala pwder- ¼ tbsp
• Green chilly- 1-2
• Ginger- 1 inch
• Garlic- 1-2 pods (optional)
• Turmeric powder- a pinch
• Oil- 2 tbsp
• Coriander laves- a small bunch
• Shredded coconut- ½ cup

Method:

• In a mixer jar put coconut, coriander leaves, ginger, garlic, garam masala powder,tomato, green chilly and grind to a smooth paste adding little water.
• Boil all vegetables and drain the water.
• In a kadai heat oil, when hot, add the ground masala and saute for 10 min till the raw smell goes.
• Then add vegetables, salt, turmeric powder, required amount of water and bring to a boil. simmer and cook for another 5 minutes.
• Garnish with corinader leaves and serve hot with roti, peas pulao !!!!!

Have you invited your friends or relatives over dinner or lunch and if you are in a confusion of what to prepare, here is the sollution. This pulao takes hardly 15-20 min and tastes yummmmm.

Ingredients:

• Green peas -1/2 cup or less
• Basmati rice- 1 cup
• Cloves- 3-4
• Bay leaf-1
• Cardamom – 3-4
• Cinamon – 1/2 inch
• Onion- 1 medium cut into slices
• Ginger and garlic
• Salt
• Ghee

Method:

• Soak basmati rice in water for 15 minutes, drain and keep aside.
• In a wok add ghee, when hot, add cardamom, bay leaf, cloves, cinamon and fry for 1 min.
• Add ginger, garlic and sliced onion till onion turn brown in colour.
• When onion turns brown, add boiled green peas and fry for sometime.
• Now add salt, rice along with 2 cups of water  and bring to boil. Once it comes to boiling point, reduce the heat to low flame and cook for 15 min or till rice is well cooked.
• Garnish with fried onions and serve hot with any gravy of your choice.

Note:

• I used normal sona masuri rice this time. If you are using sona masuri, add less water and be carefull when u cook as sona masuri rice breaks very easily. ( 2cup rice- 3 ½ cup water)
• You can serve this with cucumber and tomato raita as well!!!!!

Ragi is considered as THE BEST for people who are under diet. Ragi is rich in calcium, a rich source of fiber and helps lower cholesterol level.  Ragi is best food for weight control, diabetes and a cooling the body.

Ingredients :

• Ragi flour- 1 cup
• Hot water -1cup
• Salt-1 tbsp

Method:

• In a vessel heat water,when it comes to boiling mode,add a cup of ragi flour and mix thoroughly with wooden spatula.
• When the dough forms the shape of ball,it is done,cover and keep aside till it comes to room temperature.
• When it is cool enough to handle,add some more make flour and make lemon sized balls, roll like how you prepare chapathi.
• If you have roti maker, you can prepare with that also.
• In a tawa place the roti and cook both the sides.
• Serve hot with coconut chutney or tomato chutney!!!!

Best and easy recipe to go with roti, dosa…. this takes maximum of 5-7 min to prepare. So if you are a working women this will suit you after a tiring day. Never the less even HOUSE MANAGERS can prepare it !!!!

Ingredients:

• tomato – 2 big
• turmeric powder-a pinch
• salt
• coconut / any oil of your choice-2 tbsp
• mustard seeds
• curry leaves
• sugar
• dry red chilly-1
• kashmiri red chilly powder- 1/4 tbsp

Method:

• in a pan heat oil, add mustard seeds, dry red chliiy, curry leaves and allow mustard seeds to splutter.
• Then add finely chopped tomatoes, sugar, salt, turmeric powder, red chilly powder and mix well.
• Saute till tomatoes become mushy and oil starts coming out.
• Spicy and tangy tomato chutney is ready to be served!!!!!

I found this recipe when searching for curry some days back in one blog. Sorry to the blogger, I am not able to recollect in which blog I saw this recipe.

capsicum has always been one of my favourite vegetable from childhood. I keep browsing to get as many recipes as possible which has capsicum in it:) so here i found one easy recipe where main ingredient is capsicum. But , it is the taste of curd which is the real game changer…..

Here it goes

Ingredients:

• Capsicum- 2 medium
• Tomato puree- 1 cup
• Fresh peas- ¼ cup
• Potato-2 medium size ( boiled, peeled and cut into small cubes)
• Curd- 1/2cup
• Salt
• Jeera- ¼ tbsp
• Red chilli pwder- 1/ 4 tbsp
• Garam masala powder- ¼ tbsp
• Turmeric powder- a pinch
• Sugar- ¼ tbsp or less
• Butter- 1 tbsp
• Kasoori methi –little
• Coriander leaves- a bunch

Method

• Chop capsicum to medium sized pieces, meanwhile make tomato puree and keep aside.
• Now in a bowl add

• Curd
• Red chilli powder
• Coriander leaves
• Garam masala powder
• And keep for 2-3 min till you start.

• In a kadai heat oil and add jeera. When jeera splutters, add chopped capsicum and fresh peas and fry for a min or two and turn the flame to low to medium.
• Add tomato puree, salt, sugar, turmeric powder and mix well. Let it cook for 3-4 min in low flame.
• Its time to add marinated potato along with curd to kadai, mix well till it gets coated.
• Cook for another 5 min, now add a table spoon of butter, kasoori methi and leave for another 3 min.
• Check for salt. Garnish with chopped coriander leaves and serve hot !!!!!
• Serve hot with roti.

There are different ways of preparing chakkuli, just like different types of it.. it differs from person to person.. Now chakkuli mix is easily available in stores. But why not to try at home …it is very easy and a perfect one to have with coffee or tea.

Ingredients:

• rice flour – 2cup
• urad dal- 1/2 cup
• salt -1 tbsp
• red chilly powder-1/2 tbsp
• hing- a pinch
• jeera/ ajwain- few
• butter- 2tbsp
• oil to deep fry.

Method:

• Dry roast urad dal for 2-3 min or till it turns golden brown. once it comes to room temperature, make a fine powder and keep aside.
• Now dry roast rice flour for 2min or till it becomes hot, keep aside.
• In a mixing bowl mix rice flour and urad dal powder, salt, chilly powder, butter, jeera/ ajwain, hing and mixwell.
• Add 1 cup of hot water and 1cup of cold water to the mixture and mix well to make a smooth dough.

 

• 

• Now take chakkuli mould and fill the dough inside. Press the mould gently on any plastic sheet or on paper and make chakkuli.
• 

• When Oil is hot, carefully remove chakkuli from plastic sheet or from paper and transfer to oil.
• Fry till brown and store in a air tight container.
• enjoy:)

 

Ingredients:

• Dates -200grams
• Walnuts
• Cashewnuts, almonds
• Coconut powder- 1 cup

Method:

1. Cook 2 tpsp of milk to dates and cook till smooth. If dates are very smooth, one can skip this step.
2. Once dates are cooled, mash it nicely and add all nuts and forma dough.
3. Roll the dough lenghthwise and roll it over dry coconut powder  and wrap in a plastic sheet.
4. Freeze it for 2 hours, remove from plastic sheet, cut into desired shape.

Note:

As dates are very sweet, here I have not added sugar. In case if you prefer adding sugar, add powdered sugar to the dough and kneed well.

I love this dosa … it is very smooth and fluffy…. this can be had with coconut chutney or vegetable sagu. 

Ingredients:

• normal rice- 3 glass
• urad dal- 1 glass
• pressed rice/poha/avalakki- 1 glass
• salt
• curd-1/2cup
• sugar- 1/2tbsp

Method:

• soakrice,dal, poha in water separately for 5-6 hours, then grind to a very fine batter and keep overnight.
• Next morning just before preparing dosa, add 1/2 cup of curd, sugar, salt and mix well.
• Heat a tava, when hot, apply little oil and pour the dosa batter on tava. Do not spread the batter like other dosa.
• Cover for 2 min and cook.
• You can even put ghee and roast both the sides. 
• Tastes best when hot!!!!

 

• sugar- 

hello friends…. tired  of having tomato rasam everyday??? try this lauki rasam… this is yet another simple and tasty recipe which goes well with plain rice.

Ingredients:

• lauki/ sorekai- 1/2 
• tomato- 2 medium
• turmeric powder- a pinch
• red chilly powder- 1/4 tbsp
• jeera – 1/4 tbsp
• asafoetida/hing- a pinch
• curry leaves
• oil

Method:

• In a pressure cooker heat oil, add jeera. when jeera splutters, add hing, chopped lauki, tomato, turmeric powder, red chilly powder, salt and mix well adding 1 cup of water.
• pressure cook for 4-5 whistles.
• simple, yet tasty lauky rasam is reasy!!!!!