Archive for the ‘Cooking’ Category

Sprouted Moong Beans vegetable – Hesara Kalu Palya – Variation 2

I have posted several recipes of Sprouted Moong beans or Hesary Kalu. This is the variation I usually prepare on Thursday night for dinner.

hesarulaupalya2

Ingredients:

  1. 3 cups bean spouts cooked for 1 whistle in the pressure cooker.
  2. 5 green chillies.
  3. 2 chopped Tomatoes
  4. 2 Potatoes, washed, peeled and cooked
  5. 6 curry leaves.
  6. 1 tsp red chilli powder
  7. 5 tsp finely chopped cilantro.
  8. 2 tsp Oil, 1 tsp mustard seeds, pinch of hing, 1 tsp Haldi for seasoning.
  9. Salt to taste.
  10. 2 tsp lemon juice.

Method:

  1. Pressure cook for one whistle the sprouts.
  2. Heat oil in a pan, add the mustard seeds, hing, curry leaves, red chilli powder and haldi.
  3. Add the tomatoes and allow it to cook.
  4. Add the boiled and cooked potatoes.
  5. Next, add the cooked sprouts.
  6. Mix well.
  7. Add salt, cilantro and lemon juice.
  8. Mix well and keep stirring for a few minutes.
  9. Serves for 4 people

hesarukalupalya

Here is a link for other variations:

  1. How to make bean sprouts.

  2. Sprouted Green Gram Sabzi / Hesara Kalu Palya

  3. Hesara Kalu Usli

Rice Vermicelli Puliyogre or Rice Noodles Puliyogre

 

rice-puliyogre

Rice noodles or Rice vermicelli are thin noodles that are made from rice. Their principal ingredients are rice flour and water. Rice vermicelli has a white color when cooked. Just like in India, it is available in many grocery stores in USA also.

You can find the recipe for Rice noodles or Rice vermicelli Uppittu in the below link.

In India, we call this dish Akki Shavige Uppittu. In B’lore we used to get the Dragon variety. I have brought these noodles (the thin variety) from Giant, Safeway, and Asian Stores like Han Ah Reum etc. The one I usually use for making this recipe looks like this:

Rice Noodles

Many of you might have been preparing this dish, I remembered one of my colleagues in Bangalore used to bring this dish for lunch.

Ingredients:

  • 1/2 Packet of Rice noodles.
  • 5-6 curry leaves finely chopped(optional)
  • 1 tsp channa dal(optional)
  • 1 tsp urad dal(optional)
  • 1/2 cup peanuts
  • 1/2 tsp haldi(optional)
  • Cilantro finely chopped for garnishing
  • 1 tsp mustard seeds
  • 2 tsp Oil
  • 3 tsp MTR Puliyogre Mix
  • Salt to taste

Method:

  1. In a lager pot boil enough water. Once the water is boiling, turn off the gas, and add the noodles. Let it sit for 5-6 minutes, it will turn white. Drain the water completely.Keep aside.
  2. In a pan, heat oil. Add mustard seeds, when it starts spluttering all over your stove, add urad dal, chaana dal, turmeric or haldi, curry leaves, and ground nuts.
  3. Fry for a minute or two.
  4. Add the cooked noodles, salt.
  5. Make sure you keep stirring once you add the noodles.
  6. Now add the Puliyogre mix
  7. Make sure all the ingredients are mixed well, keep stirring on low fire. Adjust the seasoning.
  8. Finally add finely chopped cilantro
  9. This serves 4 people

rice-puliyogre

 

Potato Beans Pudi Palya – ಆಲೂಗಡ್ಡೆ ಹುರಳಿಕಾಯಿ ಪಲ್ಯ

This Potato Beans Pudi Palya – ಆಲೂಗಡ್ಡೆ  ಹುರಳಿಕಾಯಿ ಪಲ್ಯ requires the use of ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder. The recipe for ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder can be found here:

aloobeans

Ingredients:

  1. 3 washed chopped Potatoes
  2. 1 cup Beans – washed and chopped
  3. 3 tsp ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder
  4. 1/2 tsp haldi or turmeric, 1/2 tsp mustard seeds, 1/2 tsp jeera
  5. 2 tsp oil
  6. pinch of hing or Aasafotedia
  7. salt to taste

Method:

  1. In a microwave bowl, cook the potatoes and beans separately.
  2. 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 , ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder.
  3. Fry for a few minutes until all of them get mixed well.
  4. Add the cooked potatoes and beans.
  5. Drizzle water to make sure the vegetables and the ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder get mixed well.
  6. Cover and cook on low flame for a few minutes

Serve with rice, chapathi or jolada roti. This quantity serves two people.

Evaporated MilkyWay ಶಾವಿಗೆ ಪಾಯಸ – Vermicelli Kheer

I have already given two variations I use to prepare . The first one is the traditional one, and the second my invention.

Can you guess how this 3 rd option if different from the first two? Did you read the title? Any guess?

You can see the two options posted earlier here in the link below:

shavige-payasa3

Evaporated Milky Way ಶಾವಿಗೆ ಪಾಯಸ – Vermicelli Kheer:

Ingredients:

  • 1 cup ಶಾವಿಗೆ – Vermicelli
  • 2 Cups 2% Milk
  • 1 can evaporated milk
  • 1 and 1/2 cup Sugar or to Taste
  • Unflavored Oil – Or  Ghee
  • 3-4 Cloves, 10-15 sliced Almonds, raisins and crushed cardamom Powder.

Method:

  • Fry the cloves, raisins, Almonds and ಶಾವಿಗೆ – Vermicelli in Oil/Ghee until it turns golden brown.  I fry all of them together.
  • Now, add 1/2 cup milk and let the ಶಾವಿಗೆ – Vermicelli cook until soft.
  • When the ಶಾವಿಗೆ – Vermicelli is completely cooked, add sugar and the 1 can evaporated milk.
  • Let it boil until all the sugar is dissolved.
  • Finally, add crushed cardamom powder.

The evaporated milk gave the ಶಾವಿಗೆ ಪಾಯಸ – Vermicelli Kheer completely new taste the first time I prepared. Everyone in my family just loved it. I have been preparing it this Way for many months now. If you like experimenting with food, give it a try. It tastes heavenly.

P.S: This serves almost 20 people. I prepared ಶಾವಿಗೆ ಪಾಯಸ – Vermicelli Kheer this weekend for my Daughter Sneha’s graduation party. Everyone asked for the recipe and wanted to know the secret. And now the secret of Meera’s amazing delicious ಶಾವಿಗೆ ಪಾಯಸ – Vermicelli Kheer is out. :)

Bitter Gourd Fritters – Hagalakayi Bajji

We had brought Bitter Gourd – Hagalakayi last week during our regular visit to the Indian Store. As always, I prepared

ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju ( Not prepared during festivals).

I also decided to do a small experiment and prepare Bitter Gourd Fritters – Hagalakayi Bajji, as I had eaten these when I was in Dubai. It was tasty, bitter and yummy. So, enjoy the recipe for Bitter Gourd Fritters – Hagalakayi Bajji. I prepared simple Tomato Saaru -Rasam and this went well with it. Yummy Yum.

hagalakayi-bajji

Ingredients:

  • 2 tsp Rice flour
  • 2 tsp Gram flour
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Turmeric
  • Pinch of Hing
  • Salt to taste
  • Oil for frying
  • 1 Bitter Gourd

Method:

  1. Wash and slice the bitter gourd into thin slices. See image above.
  2. To this slices, mix all the ingredients except for oil.
  3. Mix well with just a few drops of water.
  4. It has to stick to the bitter gourd.
  5. Heat oil, and on low heat fry these slices on low flame.
  6. These will turn crunchy.
  7. Serve with your favorite Rice and Saaru.

 

Sandige Huli Recipe

As I mentioned in my previous post, My Husband and I visited Bangalore, India for his Nephews marriage. During the Devera Samaradhane pooje, the typical Madhwa Recipes were prepared. That’s when I asked my Husband to record the recipe for Sandige Huli, which was so yummy. So, attached below is the recipe from the Cook called Mr. Balakrishna Bhatt.

sandige-huli

Enjoy, will post the recipe as well soon.

 

ಬೂದ ಕುಂಬಳಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ – Winter Melon Majjige Huli

I was surprised to see that I hadn’t posted my most favorite dish ಬೂದ ಕುಂಬಳಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ  – Winter Melon Majjige Huli. Yesterday, when we went to H-Mart we brought ಬೂದ ಕುಂಬಳಕಾಯಿ Winter Melon, ಸಿಹಿ ಕುಂಬಳಕಾಯಿ Sweet pumpkin and many more Indian vegetables. My Husband wanted to eat ಬೂದ ಕುಂಬಳಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ  – Winter Melon Majjige Huli, so here comes the recipe for the same.

Ingredients:

  • 1/2 ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon washed, peeled and chopped into equal size
  • 1 cup Yogurt – ಮೊಸರು
  • 8-10 green chillies ( Mine was quite spicy, use less if you don’t eat that spicy)
  • 1 tsp Jeera
  • 2 tsp coriander seeds
  • 4 tsp fresh coconut or dry coconut
  • 4 tsp Channa dal soaked in water
  • 1 inch fresh Ginger coriander leaves
  • 5-6 springs fresh
  • For seasoning – Oil, Mustard seeds, jeera, hing, turmeric
  • Salt to taste

Method:

  1. Cook ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon either on your stove top or in a microwave
  2. Grind together into a smooth paste – Coconut, green chillies, Jeera, corainder seeds, Channa dal, coriander leaves, and ginger majjige-huil-ingre
  3. Beat the yogurt so it is smooth
  4. Make the seasoning and now add  ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon.
  5. When the  ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon is cooked, add the ground mixture
  6. Let it boil for 3-4 minutes. Now add beaten yogurt and salt to tastemajjige-huli
  7. Serve with Rice.

IMG_0974[1]

Rasam Powder – ಸಾರಿನ ಪುಡಿ – Saarina Pudi Recipe

Rasam or Saaru ಸಾರು as it is called in Kannada is very commonly prepared in our houses. Especially in South India, and in all my relatives  houses Rasam or Saaru is prepared almost everyday. Maybe it is in other household also, I don’t know. Since many of you have been asking for this, below is the recipe. This is the recipe I got from my Mysore Ajji. Thanks, Ajji.

Saarina-Pudi

Attached below is the recipe for authentic Rasam or Saaru powder prepared in our household. Please note, if someone is having dry cough make sure you prepare this when they are away. Especially frying Red Chillies is extremely strong.

Ingredients:

  1. Coriander Seeds (ಕೊತಂಬರಿ ಬೀಜ ) – 1 cup
  2. Red Chillies (ಮೆಣಸಿನ ಕಾಯಿ )- 1 cup ( use 1/2 cup Byadagi and 1/2 cup Guntur). This gives a nice red color and will also be spicy.
  3. Whole Black Pepper (ಮೆಣಸು)- 1/8 cup ( use less if you want less spice)
  4. Cumin Seeds (ಜೀರಿಗೆ )- 1/8 cup
  5. Methi Seeds (ಮೆಂಥ್ಯ)- 1/8 cup
  6. Mustard Seeds (ಸಾಸಿವೆ )- 1/8 cup
  7. Hing-Asafotedia (ಇಂಗು )- 1 tsp

Method:

  1. Fry each and every ingredient listed above separately with very little oil.
  2. Once all are fried, let it cool. Grind to a fine powder.
  3. Strain the powder once or twice.
  4. And grind again.
  5. You will have finely ground fresh aromatic Rasam Powder – Saarina Pudi

Saaru

P.S: ಮೈಸೂರ್ ಅಜ್ಜಿ ಪ್ರಕಾರ ಎಲ್ಲ ಬೇರೆ ಬೇರೆಯಾಗಿ ಹುರಿದು ನುಣ್ಣಗೆ ಕುಟ್ಟ ಬೇಕು.

Cabbage Pudi Palya

Stay tuned for several posts the next few days. After hectic travel the past 3 weeks, I have taken several days off from work. I needed this break really bad. Hope you will enjoy each and every post.

I had posted the recipe for Cabbage Palya sometime in 2012. It is quick, simple and can be done in minutes. The recipe for the same is posted here.

This second version of Cabbage Pudi Palya is also an amazing dish, and can be done in minutes. Anytime you wish not to use Coconut for health reasons, this Cabbage Pudi Palya comes to the rescue. You can serve this with Chapathi, Jolada Rotti, or simple plain rice also.

cabbage-pudi-palya

This Cabbage Pudi Palya requires the use of ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder. The recipe for ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder can be found here:

Ingredients:

  1. 1 finely chopped cabbage
  2. 3 tsp ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder
  3. finely chopped coriander leaves
  4. 1/2 tsp haldi or turmeric, 1/2 tsp mustard seeds, 1/2 tsp jeera, 5-6 curry leaves
  5. 2 tsp oil
  6. pinch of hing or Aasafotedia
  7. salt to taste
  8. Jaggery to taste

Method:

  1. In a microwave bowl, cook the cabbage.
  2. 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 curry leaves.
  3. Next, add the cabbage, salt, ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder.
  4. Fry for a few minutes until all of them get mixed well.
  5. Add jaggery to taste.
  6. Finally, add the finely chopped coriander leaves.

Serve with rice, chapathi or jolada roti. I had to make two vegetables since my Daughter Sneha doesn’t like Cabbage. So, Potato, capsicum palya for her. :)

cabbage-pudi-palya

ಸೀಮೆಅಕ್ಕಿ ಪಾಯಸ – Sabhudana Kheer

Yesterday being Dwadashi, I prepared ಸೀಮೆಅಕ್ಕಿ ಪಾಯಸ – Sabhudana Kheer. I never liked any sweet dish prepared with Milk when I was young. Never even tried eating it. So, this was the very first time I prepared ಸೀಮೆಅಕ್ಕಿ ಪಾಯಸ – Sabhudana Kheer and it was yummy and delicious. You can completely make it a vegan dish by using Almond Milk and any non-flavored oil.

You see three bowls since our daughter is home for Christmas break. However, she ate 1 spoon and said she didn’t like the ಸೀಮೆಅಕ್ಕಿ ಪಾಯಸ – Sabhudana Kheer. We finished her share also. :)

seeme-akki-payasa

Ingredients:

  • 1 cup ಸೀಮೆಅಕ್ಕಿ – Sabhudana
  • 2 cups milk or almond milk
  • 1 and 1/2 cup Sugar
  • Dry fruits like Raising, Pistachios, Almonds, Cardamom
  • Finely ground cardamom seeds
  • 2 tsp Ghee or any non-flavored oil
  • 2-3 strands Kesari – Saffron soaked in warm milk

Method:

  • Wash and soak ಸೀಮೆಅಕ್ಕಿ – Sabhudana.
  • If you don’t have time, you can microwave the soaked ಸೀಮೆಅಕ್ಕಿ – Sabhudana for 2-3 minutes
  • Keep it aside for an hour so the ಸೀಮೆಅಕ್ಕಿ – Sabhudana is soft to the touch
  • If you wish, you can pressure cook the ಸೀಮೆಅಕ್ಕಿ – Sabhudana.
  • I cooked it on stove top with 2 cups of milk.
  • When the ಸೀಮೆಅಕ್ಕಿ – Sabhudana is soft, add sugar. Let it boil for 10-15 minutes
  • Add soaked saffron
  • Fry all the dry fruits in another pan and add to the cooked ಸೀಮೆಅಕ್ಕಿ – Sabhudana
  • Finally, add Finely ground cardamom seeds
  • Serve warm or cold.

seeme-akki-payasa

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