Archive for the ‘Authentic Madhwa Recipes’ Category

Badnekayi Mosaru Bajji or Roasted Eggplant Raita

I love any kind of raita. This raita is my favorite. My mom used to make this so often, and I used to just eat it all as she prepared this raita. Except for roasting the eggplant, it takes just a few minutes to prepare this dish.

Ingredients:

  1. 6 round eggplants
  2. 2 cup yogurt or curd
  3. 1 tsp oil or ghee, 1 tsp mustard seeds, 1 tsp cumin seeds, pinch of hing, 1 red chilli.

Method:

Wash and clean the eggplant dry. Apply oil on covering the entire eggplant. Roast it over direct flame f, turn it often so that it cooks evenly. Roast till the brinjal shrinks, blackens and starts peeling off. Cool,remove the skin and mash the same.

In a bowl, beat the yogurt, add the mashed eggplant. Add salt to taste.

In a small pan, add oil. Next, add mustard seeds, cumin seeds, hing, and the red chilli.

Add this to the eggplant, yogurt mixture. Server with Pulav, or plain rice or chapathi.

Cabbage Palya in Minutes

There are many varieties of dishes you can make with cabbage. In the last few days, you saw me posting about Cabbage with cracked wheat Upma. Today it is Cabbage Palya with Jolada Roti. Other than the time it takes to chop cabbage finely, this palya takes literally a few minutes to make.

Ingredients:

  1. 1 finely chopped cabbage
  2. 5-6 finely chopped green chillies
  3. 5-6 tsp coconut
  4. finely chopped coriander leaves
  5. 1/2 tsp haldi, 1/2 tsp mustard seeds, 1/2 tsp jeera, 5-6 curry leaves
  6. 2 tsp oil
  7. pinch of hing
  8. salt to taste

Method:

In a microwave bowl, cook the cabbage. Next, in a pan, add the oil. When the oil is hot enough add the mustard seeds and jeera. When it starts spluttering all over your stove, add the haldi, hing and green chillies and curry leaves. Next, add the cabbage, salt, coconut. Fry for a few minutes until all of them get mixed well. My mom and even I add a 1/2 tsp of sugar as well. If you don’t like it, just skip the same.

Finally, add the finely chopped coriander leaves. I ran out of coriander leaves and curry leaves.

Serve with rice, chapathi or jolada roti.

Give it a try, let me know how it tasted.

Spinach Delight

Updated: This recipe was posted in 2007, my Daughter is in College and loves eating Spinach Palya and Huli. I prepared this day before when we were constantly losing power due to Hurricane Sandy. We ate it with chapathi and in the night with Rice. I always keep boxes of chopped spinach, mixed vegetables, peas  so it comes handy when we can’t go to the store. So, decided to post the recipe and found out that I had done already

My daughter found this recipe from my collection and promised me she will eat spinach if I prepare this. I looked at the pantry and the refrigerator and found all the ingredients. She ate spinach for the first time and promised to eat every time I made this dish. I explained to her about the benefits of all the vegetables used in this dish.
So, here comes a healthy recipe which is full of nutrients. The benefits of each of the vegetables is listed at the end of this recipe. Since this dish doesn’t having any onion or garlic, this is very good for traditional people as well.

If you want to serve this dish to kids in your house (you should since its full of nutrients), just before adding the seasoning, scoop out a bowl of the spinach dal and serve them. Also, slit the green chillies length wise so that you can see the chillies and remove them just before eating. :)

Ingredients:

  • 1 box frozen spinach or 1 bunch fresh spinach
  • 3 tbsp frozen green peas
  • 3 medium sized potatoes
  • 1 cup moong dal or mung dal
  • salt to taste
  • 1/4 tsp turmeric powder
  • For seasoning
    • 1 tsp ghee or oil
    • 1 tsp mustard seeds
    • 1 tsp cumin seeds
    • 1 green chilli

Method:

Wash the potato and pressure cook it. When done, cool, and remove the skin and cut into small peices.

Wash, drain and finely chop the spinach(if you are using fresh), if not defrost the frozen spinach, and keep aside.

Wash and cook moong dal with 1 tsp oil and turmeric powder till soft.

Add the spinach to the dal and cook on a slow fire. Wash and thaw the peas. Add the green peas and the potato to the cooked spinach and cook for another 3-4 minutes.

In a thick bottomed pan, heat the ghee or oil and splutter the mustard and cumin seeds. Add the green chilli. Stir fry for a few seconds and add to the cooked spinach. Stir to mix well and serve hot.

Spinach Delight

P.S: A low fat, nutritious vegetable dish, it is delicious eaten with chapattis or plain rice.

Health Benefits from Spinach:

  1. Spinach leaves contain considerable amount of calcium.
  2. It is rich in iron, potassium, and vitamin (A, B2, B9 and C).
  3. Spinach, especially raw, is a very good source of folic acid (vitamin B9)
  4. These are supposed to lower risks of heart disease, stroke and cancer.
  5. The high amount of vitamin A in spinach may protect against eye degeneration.
  6. The potassium helps prevent and regulate high blood pressure.

Health Benefits from Peas:

  1. Peas are rich in protein and carbohydrates but low in fats.
  2. They are a good source of fibers, vitamin A, C and B9.
  3. Whether fresh or frozen they are a good supplier of thiamin and iron.
  4. Those promote a good intestinal health and by binding with cholesterol they help excrete it.
  5. They also help the energy to keep steady by slowing the appearance of glucose in the blood.
  6. They are the richest vegetable in thiamin (vitamin B1).
  7. This vitamin is essential for our energy production, nerve function and carbohydrate metabolism.

Health Benefits from Potatoes:

  1. Rich in vitamin C, the B-complex vitamins, and have good doses of the minerals iron, calcium, manganese, magnesium and phosphorus.
  2. It is good for stomach ulcer, duodenum ulcer and stomach acidity.
  3. It can be helpful in reducing the severity of conditions where inflammation plays a role, such as asthma, osteoarthritis, and rheumatoid arthritis.


Updated Chatni Pudi Avalakki – ಚಟ್ನಿ ಪುಡಿ ಅವಲಕ್ಕಿ

Who doesn’t know chatni pudi avalakki – ಚಟ್ನಿ  ಪುಡಿ  ಅವಲಕ್ಕಿ, right? It’s so simple and easy to make; it takes less than 5 minutes to prepare. I think this is the most simple and easy to make dish in our Indian cuisine.

When we were kids, my mom used to make this for evening snack. It tastes so yummy. This is a snack you can eat on days you are fasting also. Enjoy :)

Chatni Pudi Avalakki

Chatni Pudi Avalakki

Ingredients.

  1. 2 cups thin poha
  2. 4 tsp chatni Pudi
  3. 5-6 tsp grated coconut
  4. 1-2 tsp oil or ghee
  5. salt to taste

Method:

In a large bowl, mix the Poha with the oil or Ghee , chatni pudi, grated coconut, salt. Garnish with finely chopped corainder leaves.

Serve immediately.

Another look at Chatni pudi Avalakki:

Chatni Pudi Avalakki

Chatni Pudi Avalakki

Instant Rubbida Huli(Sambar)

One of my signature dishes within my family & friends is Rubbida Huli. In Bangalore and here, all my relatives make 2 kinds of huli. One in which the masala is fried and ground or the huli with instant pudi. In my case, I do use the huli pudi, but with a different twist. So, here comes my recipe for the huli.

I use the same recipe for making huli with different kinds of vegetables, aqnd lentils.

Ingredients for the masala:

  1. 3-4 tsp huli pudi
  2. 1 tsp ground cinnamon powder
  3. 1/4 cup grated coconut
  4. 3 tsp tomato paste
  5. 1 tsp tamarind paste

Ingredients for the huli:

  1. 1 cup toor dal
  2. 2 chopped potatoes
  3. 2 chopped carrots
  4. 1/2 lb chopped beans

Method:

In your mixer, grind all the ingredients as listed in the masala. Pressure cook toor dal along with all the vegetables. In a big vessel, add 3 tsp oil. Add mustard seeds, hing, curry leaves, and haldi. Next, add the masala and fry for 2 -3 minutes. When the masala for the huli starts boiling, add the cooked toor dal and vegetables. Add salt to taste.

Serve with Rice or chapathi.

You can use beans, carrots and potatoes and follow the recipe for Kootu also which is posted here:

You can find Sambar Powder recipe here:

Updated: Neeru Majjige – Spicy Yogurt Lassi + Mint

We had lots and lots of Mint/Pudina during summer. I made all kinds of dishes using Mint/Pudina. We also constantly made Pudina/Mint Lassi almost every weekend during the summer.

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.

Lassi is made by blending yogurt with water, salt, and spices until frothy. Here is a simple, spicy, yet very delicious Lassi. If you don’t want to blend than just mix all these ingredients well, you should still be able to get all the flavors. You can make this Lassi within minutes. This is a refreshing drink when chilled during summer.

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

Cabbage Cracked Wheat Upma/Upittu

I am a great fan of cracked wheat. I had never tasted it before. However, from the past several months I have been using it regularly. I prepare Cracked Wheat Upma with Cabbage at least 3 times a month.

Cabbage as you all know has many many health benefits. It is also the most cheapest vegetable out there and full of costly nutrients. How about that? :)

To read more about what all nutrients cabbage has take a look here.

Health Benefits of Cabbage.

Ingredients:

  • 2 cups Cracked Wheat
  • 2 cups finely chopped cabbage.
  • 4-5 green chillies.
  • 2 tsp Vangibath powder(Opitonal)
  • 1/4 fresh finely grated coconut
  • 4-5 curry leaves finely chopped
  • 3 tsp finely chopped cilantro
  • Salt to taste
  • sugar to taste
  • 2 tsp lemon juice
  • 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 cracked wheat continuously until it turns golden brown. Make sure it doesn’t burn out. Transfer this onto a plate.

Next, add 2 tsp oil. When it is hot enough add all the seasoning ingredients one after another. Add green chillies and curry leaves also. Add the cabbage and 3 cups of water and cover. Let this boil until the cabbage is cooked. Now add the Vangibath powder, salt, sugar. Once this boils as well, slowly add the cracked wheat. While you are adding cracked wheat, make sure there are no lumps, so keep stirring continuously. It should look watery when you have added all the cracked wheat.

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.

Updated: ಬದನೇಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ – Healthy Stuffed Brinjal

We all know how much oil is in ಬದನೇಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ – Stuffed Brinjal. So, last time I prepared this I had a nice trick which I used to make it more healthy. I filled all the Brinjal with the masala, put it in a microwave safe bowl. Kept the stuffed brinjal in the Microwave for 4.5 minutes until the brinjals were soft.

Once the Brinjals are soft, follow steps 4-5 with just a spoonful of oil. This can be served with Chapathi or Jolada/Jowar Roti.

I prepared Jowar Roti for this version.

It has been years since I prepared stuffed brinjal. I used to make this quite often while in India and also in Dubai. However, with life being so hectic last couple of months, all the traveling, and most of all, college admissions procedure for my Daughter, there was absolutely no free time at all.

My Daughter Sneha who is a senior in High School right now, has  decided to join University of North Carolina, Chapel Hill. She had applied for many colleges, and got selected at 4 of them, and after visiting all of them decided Chapel Hill was the place where she wanted to pursue her undergraduate studies. She will be moving during end of August 2010. We are very happy for her, and at the same time also sad that our one and only daughter is going to fly away from our nest. However, we didn’t want our love to stop her from pursuing her dreams, and so wholeheartedly agreed for her to move to a different city, almost 400 miles from our home.

Anyway, we had these small round brinjals lying in the refrigerator.  I usually make Brinjal with capsicum and potatoes so that my daughter also gets to eat. She doesn’t like brinjal at all. However, this time I decided I had to make stuffed brinjal since it is my favorite. How many times do we get to prepare our favorite dish, right?

Sneha liked it a lot, not the brinjal but the masala and asked me if I could prepare this with any other vegetable. I am guessing Capsicum could be used, will try next time and post the same.

Lets get started with the ingredients:

For the Stuffing:

  1. Peanuts – 1/4 cup
  2. White Sesame seeds – 4 tsp
  3. Coriander seeds – 2tsp
  4. 1/2 inch cinnamon stick
  5. 1 clove
  6. 1 tsp jeera
  7. 5 tsp fresh coconut
  8. 1 big tsp tamarind pulp
  9. 1 big tsp tomato paste
  10. 2 tsp red chilli powder
  11. 4 tsp Jaggery

Other Ingredients:

  1. 12 small eggplants
  2. 5 tsp oil (yes, requires more oil)
  3. 1 tsp mustard seeds
  4. pinch of hing
  5. 1/2 tsp jeera

Method:

  1. Fry all the dry ingredients listed in the masala from 1-6.
  2. Once it is cooled, grind this with the remaining ingredients from 7- 11. Make sure the masala is like a thick paste.
  3. Slit the brinjal lengthwise, so that they are still intact and stuff the masala.
  4. Heat oil in a pan, add mustard seeds, jeera and hing.
  5. Once they start spluttering all over your stove (Just kidding) add all the stuffed brinjals.
  6. Also add all the remaining masala. Add salt to taste at this point.
  7. If it looks very thick, add spoonful of water and cover and cook until the brinjals are soft and tender.
  8. You can add finely chopped cilantro at this point. I didn’t.
  9. Serve with Chapathi.

P.S: This recipe as you might have noticed has no onion or garlic. The recipe for Maavinahannu Seekarane ( Mango Rasayana or Dessert if I may say so) is posted here:

Saraswathi Pooja and Sweet Dosa

Based on our Hindu calendar, during the 7th day or the 8th day we perform Saraswathi Pooja. Goddess Saraswathi is the mother of all knowledge, wisdom and learning. She plays the veena instrument. She is a lover of music. This year Saraswathi Pooja is on October 21st – Sunday.

During dasara, on this day, books and instruments are placed before Saraswathi, and we perform pooja to her.

We say the following sloka or prayer to her, and I should mention that this is one of the first payers we learnt in our family, and I guess is being learnt in any Hindu family.

Saraswathi Namasthubyam,
Varadey Kaamarupinee!
Vidhyarambham Karishyami,
Sidhir bhavathu mey sada

It means:

Oh Goddess, Saraswathi, my humble salutations to you, who are the fulfiller of all my wishes. I start my studies with the request that thou will bestow Thy blessings on me.

My mom used to make Sweet dosa when we were Kids.


So, here comes the recipe with minor changes and also pictures.

In a bowl mix 1 cup wheat flour, 1/2 cup rice flour, 1/2 cup maida. Add two cups of brown sugar, 4-5 tbsp coconut, and cardamom, and also cinnamon powder as desired. I also added 1/2 tsp baking soda. Make a batter as you do for Dosa. As shown below:

Heat a non stick pan, apply oil, and spread the dosa batter. When one side is done, turn over the other side as well.

P.S: I prepared a small batch, and it took me less than 20 minutes to prepare 11 dosas. I have a big non-stick pan, and was able to prepare 2 dosas at a time. The heat was medium.

The dosas were sweet, and you could feel the taste of cinnamon and also cardamom. Definitely good to eat once a year. :)

Bitter Gourd Palya – HagalaKayi Palya

Bitter Gourd or Bitter Melon is known for its medicinal values. It is consumed mainly by people who have diabetes. I also have read it has Anticancer compounds. I had eaten bitter gourd many times, but in most cases the bitterness was completely removed.

However, when my Parents visited us, my Mom made BitterGourd Palya, and ever since I bring Bitter gourd from the Indian store and make this vegetable. No bitterness removed. All medicinal values kept intact.

Ingredients:

  • 3 BitterGourds
  • 2 tsp oil
  • 1/2 tsp Turmeric, pinch of Hing, 1/2 tsp urad dal, 1/2 tsp channa dal, 1/2 tsp mustard seeds, 1/2 tsp Jeera
  • 1 tsp Palya Powder
  • 2 tsp Jaggery
  • salt to taste

Method:

  • Wash and deseed BitterGourd. Chop according to your preference.
  • In order to use less oil, I microwave the vegetable for 4-5 minutes so it is cooked and already tender.
  • In a vessel, heat oil, add all ingredients like mustard seeds, jeera, hing, urad dal, channa dal, haldi. Fry for a few minutes
  • Next, add the cooked BitterGourd.
  • Make sure it is tender, add Palya Powder, Jaggery, salt.
  • If you want, you can add fresh coconut also.
  • Serve with Chapathi ot Rice.

P.S: Don’t soak the bittergourd in any water or haldi water like they usually do. This will drain away all the medicinal values.

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