I have posted several recipes of Sprouted Moong beans or Hesary Kalu. This is the variation I usually prepare on Thursday night for dinner.
- 3 cups bean spouts cooked for 1 whistle in the pressure cooker.
- 5 green chillies.
- 2 chopped Tomatoes
- 2 Potatoes, washed, peeled and cooked
- 6 curry leaves.
- 1 tsp red chilli powder
- 5 tsp finely chopped cilantro.
- 2 tsp Oil, 1 tsp mustard seeds, pinch of hing, 1 tsp Haldi for seasoning.
- Salt to taste.
- 2 tsp lemon juice.
- Pressure cook for one whistle the sprouts.
- Heat oil in a pan, add the mustard seeds, hing, curry leaves, red chilli powder and haldi.
- Add the tomatoes and allow it to cook.
- Add the boiled and cooked potatoes.
- Next, add the cooked sprouts.
- Mix well.
- Add salt, cilantro and lemon juice.
- Mix well and keep stirring for a few minutes.
- Serves for 4 people
Here is a link for other variations:
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:
Many of you might have been preparing this dish, I remembered one of my colleagues in Bangalore used to bring this dish for lunch.
- 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
- 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.
- 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.
- Fry for a minute or two.
- Add the cooked noodles, salt.
- Make sure you keep stirring once you add the noodles.
- Now add the Puliyogre mix
- Make sure all the ingredients are mixed well, keep stirring on low fire. Adjust the seasoning.
- Finally add finely chopped cilantro
- This serves 4 people
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:
- 3 washed chopped Potatoes
- 1 cup Beans – washed and chopped
- 3 tsp ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder
- 1/2 tsp haldi or turmeric, 1/2 tsp mustard seeds, 1/2 tsp jeera
- 2 tsp oil
- pinch of hing or Aasafotedia
- salt to taste
- In a microwave bowl, cook the potatoes and beans separately.
- 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.
- Fry for a few minutes until all of them get mixed well.
- Add the cooked potatoes and beans.
- Drizzle water to make sure the vegetables and the ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder get mixed well.
- Cover and cook on low flame for a few minutes
Serve with rice, chapathi or jolada roti. This quantity serves two people.
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:
Evaporated Milky Way ಶಾವಿಗೆ ಪಾಯಸ – Vermicelli Kheer:
- 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.
- 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. :)
We had brought Bitter Gourd – Hagalakayi last week during our regular visit to the Indian Store. As always, I prepared
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.
- 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
- Wash and slice the bitter gourd into thin slices. See image above.
- To this slices, mix all the ingredients except for oil.
- Mix well with just a few drops of water.
- It has to stick to the bitter gourd.
- Heat oil, and on low heat fry these slices on low flame.
- These will turn crunchy.
- Serve with your favorite Rice and Saaru.
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.
Enjoy, will post the recipe as well soon.
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.
- 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
- Cook ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon either on your stove top or in a microwave
- Grind together into a smooth paste – Coconut, green chillies, Jeera, corainder seeds, Channa dal, coriander leaves, and ginger
- Beat the yogurt so it is smooth
- Make the seasoning and now add ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon.
- When the ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon is cooked, add the ground mixture
- Let it boil for 3-4 minutes. Now add beaten yogurt and salt to taste
- Serve with Rice.