Archive for the ‘Authentic Madhwa Recipes’ Category

ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ – Mavinakayi Chitranna – Raw Mango Rice – Recipe 2

The second way of making the ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ  - Mavinakayi Chitranna. The first method has been posted here. This is quite simple.

This second method is quite tedious, but worth all the extra work. The taste is just amazing. It involved dry grinding and next wet grinding. Maybe if you can do it in one go, easy for you.

mavinakayi-chitranna-recipe2

Ingredients:

  • Cooked  rice ( made from 2 cups raw rice)
  • 1/2 raw grated mango
  • 7-8 red chillies
  • 1 sprig curry leaves
  • 3-4 springs coriander leaves
  • 5-6 tsp freshly grated coconut
  • 5-6 tsp dry coconut powder
  • 2 tsp mustard seeds
  • 2 tsp methi seeds
  • 3 tsp oil, mustard seeds, jeera, urad dal, channa dal, haldi,peanuts, pinch of hing,
  • Salt to taste.

Method:

  1. Cook the rice in your rice cooker or pressure cooker. Spread it on a plate and separate the grains.
  2. In a pan, heat oil. Fry Red chillies, curry leaves, methi seeds, mustrad seeds, and dry coconut.
  3. Grind this dry masala.
  4. Next, in a wet grinder, grind with very little water, grated mango, grated coconut, and the dry masala above.
  5. In a pan, heat oil. Than add mustard seeds, urad dal, channa dal, hing, peanuts and haldi. Let the dals roast for a minute.
  6. Add the finely ground paste.
  7. Fry for a few more minutes.
  8. Now add the rice and gently mix all the ingredients. Add salt as well.
    mango-chitranna-recipe2
  9. Next, add  coriander leaves. Let the heat be very low.
  10. Turn off the gas and  serve.
  11. Serves 3 people.

mavinakayi-chitranna-recipe2

Mint Mango Chutney – ಫುದಿನಾ ಮಾವಿನಕಾಯಿ ಚಟ್ನಿ

Pudina-Mango-Chatni

Raw mangoes have become a constant in my house. Just love the flavor of Raw Mango. Made this delicious chutney from the Mint which has started growing in my place.

Ingredients:

  1. 1 cup fresh grated coconut
  2. 1/4 cup grated Raw Mango
  3. 10-12 Mint/Pudina leaves
  4. 1/2 bunch coriander leaves
  5. 10 green chillies
  6. 1 inch grated ginger
  7. 1/2 tsp lemon juice
  8. salt to taste, and 1/4 tsp sugar
  9. for seasoning – 1 tsp mustard seeds, 1 tsp urad dal. 1 red chilli, 4 curry leaves, pinch of hing

Method:

  1. Grate Raw Mango, and Coconut. Wash the Pudina/Mint.
  2. Now, add all the ingredients from 1-8 and grind to a smooth paste.
  3. Heat a small pan, add 1 tsp oil. Now add all the ingredients mentioned in 9 for seasoning.
  4. Add this seasoning to the chutney, and serve with Idli, Dosa, Poori, chapathi or GundaPongalu

mango-chutney-dosa

P.S: I didn’t add the seasoning, since didn’t want to eat too much oil.

Bitter Gourd Stir Fry

I am not used to having tons of Bitter Gourd in the Fridge. So, had to make something different. So, decided to experiment with Bitter Gourd Stir Fry. I had eaten this almost 13 years back when in Dubai. My friends at work shared this with me, and it was crunchy, bitter and salty. I just didn’t like it, but ate it by gulping water. I guess, every decade our taste buds change. No idea, but this recipe is going to be a keeper.

Ingredients:

  • 3 Bitter Gourd washed and chopped in circles
  • For seasoning: Oil, mustard seeds, jeera, hing, haldi, curry leaves, and red chilli powder

Method:

  • Wash and chop the Bitter Gourd in circles. Remove the seeds

  • At this point, I microwaved the Bitter Gourd for 6-7 minutes until they were tender. hagalkayi-fry1

  • In a pan, add oil and when it is hot, mustard seeds, jeera, hing, turmeric powder and curry leaves.

  • Next, add the tender Bitter Gourd ,mix well.hagalkayi-fry2

  • Fry for a few minutes, and when they start turning crunchy add, red chilli powder and salt.hagalkayi-fry3

  • Lower the heat, and let the Bitter Gourd cook until crunchy.hagalkayi-fry4

ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು – Bitter Gourd Gojju

My Husband loves ಹಾಗಲಕಾಯಿ – Bitter gourd. We had brought ಹಾಗಲಕಾಯಿ – Bitter gourd from H-Mart, however he completely forgot and brought another huge batch from the Indian store. Now, what do you do with so much ಹಾಗಲಕಾಯಿ- Bitter gourd right? He said he wanted to eat Chapathi with ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju. I was not very inclined to make this with chapathi, and was a bit hesitant. He himself opened my blog, looked at the recipes and started frying the masala, when finally I went to the Kitchen to help him. Anyway, the ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju was just amazing, and so here comes the recipe for ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju.

Ingredients for grinding:

  • 2 tsp channa dal
  • 2 tsp urad dal
  • 5-6 red chillies
  • 3 tsp sesame seeds or White yellu
  • 2 tsp Methi seeds
  • 2 tsp Jeera
  • 6 tsp coconut ( dry or fresh)

Ingredients for Gojju:

  • Tamarind paste one big spoon
  • Tomato Paste one big spoon ( for color)
  • 5-6 ಹಾಗಲಕಾಯಿ -  Bitter Gourd chopped evenly
  • 6 tsp brown sugar
  • 1 tsp mustard seeds
  • pinch of hing
  • 1 /2 tsp haldi
  • 5-6 curry leaves

gojju_masala

Method:

  • In one tsp oil roast all the ingredients listed for grinding.
  • Grind these ingredients.
  • Microwave the ಹಾಗಲಕಾಯಿ – Bitter gourd until soft.
    chopped-hagalakayi
  • The change I made here was to grind the dry ingredients powder, tamarind paste, tomato paste with little water. ( so, basically ground dry ingredients, and next made it a wet paste)
  • Next, in a thick pan, add oil.
  • When it is hot, add mustard seeds, hing, curry leaves, and haldi.
  • Next, add the ಹಾಗಲಕಾಯಿ – Bitter gourd, and the wet paste and let it boil.
    gojju1
  • Finally, add the ground mixture and boil for another 7-8 minutes. The color as you see below completely changes.
  • Serve with chapathi or even plain rice. The spicy, tangy, hot Gojju tastes so yummy.

gojju2

P.S:  I didn’t remove the bitterness of the ಹಾಗಲಕಾಯಿ – Bitter Gourd. I like to keep it intact so we can reap all the health benefits. And we both like the bitterness of the vegetable also.

ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ – Mavinakayi Chitranna – Raw Mango Rice

Two ways of making the ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ  - Mavinakayi Chitranna. This is the first method. Quite easy, very similar to other rice dishes. I didn’t add ginger, peanuts. Ginger overpowers the taste, and I wanted the taste of raw mango here. You can add it if you wish. Same with peanuts.

mavinakayi-chitranna2

Ingredients:

  • Cooked  rice
  • 1/2 raw grated mango
  • 4 green chillies slit length wise
  • 1 sprig curry leaves
  • 3-4 springs coriander leaves
  • 5-6 tsp freshly grated coconut
  • 3 tsp oil, mustard seeds, jeera, urad dal, channa dal, haldi, red chillies, pinch of hing,
  • Salt to taste.

Method:

  1. Cook the rice in your rice cooker or pressure cooker. Spread it on a plate and separate the grains.
  2. In a pan, heat oil. Than add mustard seeds, urad dal, channa dal, hing and haldi. Let the dals roast for a minute.
  3. Next, add green chillies, curry leaves and fry for a few minutes.
  4. Add the finely grated raw mango as shown below.
    mavinakayi-chitranna1
  5. Fry for a few more minutes. At this point, I also added the fresh grated coconut.
  6. Now add the rice and gently mix all the ingredients. Add salt as well.
  7. Next, add  coriander leaves. Let the heat be very low.
  8. Turn off the gas and  serve.

ramanavami-dinner

Neeru Majjige Recipes for Shree Rama Navami

ಪುದಿನಾ ಮಜ್ಜಿಗೆ- Mint/Pudina Lassi

The ingredients for Mint/Pudina Lassi are quite simple.

  • Yoghurt – 1 cup
  • Water – 1 cup
  • 15- 20 Mint leaves washed
  • 1/2 inch Ginger – optional
  • Salt to taste

Blend all the above ingredients and serve immediately.

ನೀರು ಮಜ್ಜಿಗೆ – Spicy Lassi

Ingredients:

  1. 1 cup yogurt or curd
  2. 2 cup water
  3. 3-4 curry leaves
  4. 1 green chilli ( optional)
  5. 1 inch ginger finely grated
  6. 3-4 leaves of cilantro
  7. Salt to taste

Method:

Put all the above ingredients in your blender and blend until frothy. Enjoy anytime of the day. I have 2 tall Lassi already ready, do you want some? :)

Neeru Majjige

ಮೆಣಸು ಮಜ್ಜಿಗೆ – Black Pepper Lassi

Ingredients:

  1. 1 cup yogurt or curd
  2. 2 cup water
  3. 5-6 freshly ground crushed black pepper
  4. Salt to taste

Method:

Put all the above ingredients in your blender and blend until frothy.

Edamame-Capsicum Rice

HAPPU UGADI – And May this Vijaya Nama Samvatsara bring Vijaya (Success) in all your endeavors.

When I called home (India) during the Ugadi festival, every home had prepared Raw  Mango Chitranna. Mom, and a few of my co-sisters mentioned they had prepared Raw  Mango Chitranna. I had my mouth watering, and my Husband promised to buy Raw Mangoes so I could prepare this later some time and post it here.

Since it was a week day, it was working day and no holiday. So, after work I decided to make something special and decided to make Edamame-Capsicum Rice. It just nothing new, just replace Sweet Peas with Edamame. If you don’t get Edamame, you can use Peas  also.

And you sure have read the post on healthy living on Edamame, right?

The twist is the color, I wanted to have just two colors, white and green. So, I didn’t use Turmeric-Haldi and Channa Dal. I used whole black pepper corns just for a change. This gave a nice bite as well.

Try this wonderful rice recipe, you sure will enjoy each and every white and green bite.

edamame-chitrannaS

Ingredients:

  • 2 cups rice
  • 1 capsicum chopped length wise
  • 1/2 cup Edamame
  • 1 Potato finely chopped
  • 4 green chillies slit length wise
  • 1 sprig curry leaves
  • 3-4 springs coriander leaves
  • 1 inch ginger finely grated
  • 5-6 tsp freshly grated coconut
  • 3 tsp oil, mustard seeds, urad dal. pinch of hing,5-6 whole black pepper
  • Salt to taste, lemon juice to taste.

Method:

  1. Cook the rice in your rice cooker or pressure cooker. Spread it on a plate and separate the grains.
  2. In a pan, heat oil. Than add mustard seeds, urad dal, hing, and black pepper corns. Let the dal roast for a minute.
  3. Next, add green chillies, curry leaves and fry for a few minutes.
  4. Microwave your capsicum, edamame and potatoes  for 2 minutes. Let it still have a little bit of crunch in it.
  5. Add this along with the ginger to the pan and fry for a few more minutes.
  6. Now add the rice and gently mix all the ingredients. Add salt as well.
  7. Next, add the coconut, and coriander leaves. Let the heat be very low.
  8. Turn off the gas and add lemon juice and serve.

ugadi-dinner

The dinner was quite simple as you see above + Shavige Payasa. You can find recipes for all of these items in the Food Section.

 

ಕಡಲೆ ಬೇಳೆ ಕೊಸಂಬರಿ – Channa Dal Kosambari

Typical Madhwa Lunch

Like I mentioned in my earlier post, during any special occasion in our Madhwa houses, we are supposed to make 2 Kosambaris. One from Channa dal or kadale bele, and the other from Split Moong Dal or Hesaru bele. In our family what we do instead of making 2 Kosambari’s is to mix a tsp of Channa dal or Kadale bele to the Hesaru Bele Kosambari.

This time, I actually prepared two Kosambaris for Ugadi, so I could take a picture and later mixed them. :)

kadalebele-kosambari

So, here comes the recipe for the Channa Dal Kosambari:

Ingredients:

  • Channa dal or Kadale bele soaked in water for 3-4 hours
  • 1 Cucumber finely chopped, remove the seeds
  • Cilantro finely chopped – optional
  • 6 tsp fresh Coconut, finely grated
  • Lemon Juice to taste
  • Salt to taste
  • 1 tsp oil, mustard seeds, pinch of hing and 2-3 finely chopped green chillies for seasoning.

Method:

  • Drain the water from the soaked dal.
  • Make sure there isn’t any water at all.
  • Now mix Cucumber, Coconut, Cilantro, Salt and Lemon Juice.
  • In a small pan, heat oil, add mustard seeds, hing and green chillies.
  • Mix it with the Kosambari and serve.

P.S: Moong Dal Kosambari

ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa

hesaru-bele-payasa

It is very common every 15 days during Dwadashi to prepare ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa. The main reason being ಹೆಸರು ಬೇಳೆ – Moong Dal has a cooling effect, and you need that after fasting on Ekadashi day.

I was surprised to see that I hadn’t posted one of the most commonly prepared dishes. Anyway, since Sunday was Dwadashi, I prepared the traditional food, ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa and ಸೊಪ್ಪಿನ ಹುಳಿ – Leafy Green Sambar, again one of the most commonly prepared Sambar during Dwadashi.

ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa most simplest sweet dish you could ever ask for.

Ingredients:

  • 1 cup ಹೆಸರು ಬೇಳೆ  – Moong Dal
  • 1 cup ಬೆಲ್ಲ  – Jaggery
  • 4-5 tsp Fresh or Dry Coconut
  • Nuts of your choice
  • Raisins, and Cardamom
  • Oil or Ghee
  • 1/2 cup Milk (optional)
  • 4-5 Cloves (optional)

Method:

  • Fry the ಹೆಸರು ಬೇಳೆ  – Moong Dal in oil or ghee.
  • I also fry the Raisins, cloves  and nuts along with the ಹೆಸರು ಬೇಳೆ  – Moong Dal.
  • Add 1 and 1/2 cup water and pressure cool for 2 whistles.
  • The ಹೆಸರು ಬೇಳೆ  – Moong Dal should still hold its shape and not be completely mushy.
  • Once the pressure cools down, add Jaggery, coconut. And add milk if you are using it.
  • Let it boil for a few minutes.
  • Finally, add cardamom.
  • Serve hot or cold.

hesaru-bele-payasa

Red Capsicum Upma – ಕೆಂಪು ದೊಣ್ಣೆ ಮೆಣಸಿನಕಾಯಿ ಉಪಿಟ್ಟು

I love red capsicum. This Red Capsicum Upma – ಕೆಂಪು ದೊಣ್ಣೆ ಮೆಣಸಿನಕಾಯಿ ಉಪಿಟ್ಟು  has such a wonderful color with the redness coming from the capsicum and yellow from turmeric.

upma-bowl

Ingredients:

  • 2 cups Rava or Sooji or Rave
  • 1 and 1/2 cups evenly chopped Red Capsicum.
  • 4-5  green chillies.
  • 1/4 fresh finely grated coconut ( Optional)
  • 4-5 curry leaves finely chopped
  • 3 tsp finely chopped cilantro
  • Salt to taste
  • sugar to taste
  • 2 tsp lemon juice
  • 2-3 tsp Oil, and 1 tsp mustard seeds, 1 tsp channa dal, 1 tsp urad dal, 1/2 tsp turmeric, pinch of hing for seasoning

Method:

  • First, in a non stick pan or any deep vessel fry the rava continuously until it turns golden brown. Make sure it doesn’t burn out. Transfer this onto a plate.
  • Next, add  oil. When it is hot enough add all the seasoning ingredients one after another.
  • Add green chillies and curry leaves also. Add the capsicum and 3 cups of water and cover.
  • Let this boil until the capsicum is cooked.
  • Now add the  salt, sugar. Once this boils as well, slowly add the rava.
  • While you are adding rava, make sure there are no lumps, so keep stirring continuously. It should look watery when you have added all the rava.
  • Now, cover the vessel, and cook on slow fire for another 15-20 minutes, once the rava is cooked, add coconut, finely chopped cilantro and lemon juice.
  • Serve with chatnipudi and yoghurt. Enjoy.

red-capsicum-upma

P.S: Lots of other varieties of Upma are posted, check the food section.

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