The cucumber instead of Potato was the main change. It was so yummy. If not, there isn’t much difference in the procedure posted earlier also. I forgot to take pictures, and realized after tasting this that it is way too delicious and needs to be posted here.
There are many ways of making Sabudana Khichdi. Over many years I have prepared this, this is one method which is quick and easy and comes out the same way every time I prepare. One of the favorite dishes of my daughter. So, here are the detailed steps to make this. Click on the pictures to see a bigger image.
1/2 pound Sabudana/ Sabudani
1 medium sized Cucumber, finely grated and microwave for 5-6 minutes until tender.
salt to taste
1 tsp haldi
1 tsp mustard seed,
1 tsp channa dal
1 tsp urad dal
hing to taste
6 tbsp oil
Grind the following ingredients in the food processor into coarse powder.
5 tsp groundnuts
5 tsp Putani – Dhalia
6 green chillies
4-5 sprigs Coriander leaves
5-6 curry leaves
Wash Sabudani, drain water completely and leave for a couple of hours in the colander.
Keep sprinkling water as and when you see that the Sabudani is getting dry.
Grind all the ingredients listed above, Mix with the Sabudani.
Add salt also to this mixture. Heat oil, add mustard seeds, hing, channa dal, urad dal. Next add the cucumber and fry for a few minutes. Add Sabudani and mix well. Keep stirring so that the Sabudani doesn’t get burnt at the bottom of the pan. Add water if the Khichadi looks too dry.
Serve with Yoghurt.
Today being Dwadashi and a holiday due to President’s day, and to top that a very cold windy and snowy day, my Husband asked me to make ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa.
There was literally no milk at home, and I didn’t want to drive to the store. Opened the pantry and saw Coconut milk. So, replaced milk with coconut milk, added almost 1/2 cup chopped nuts. The ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa was out of this world.
ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa with coconut milk recipe below.
- 1 cup ಹೆಸರು ಬೇಳೆ – Moong Dal
- 1 and 1/2 cup ಬೆಲ್ಲ – Jaggery
- 4-5 tsp Fresh or Dry Coconut
- 1/ 2 cup Nuts of your choice
- Raisins, and Cardamom
- Oil or Ghee
- 1 can Coconut Milk
- 4-5 Cloves (optional)
- Fry the ಹೆಸರು ಬೇಳೆ – Moong Dal in oil or ghee.
- I also fried the Raisins, cloves along with the ಹೆಸರು ಬೇಳೆ – Moong Dal.
- Add enough 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 milk.
- Let it boil for a few minutes.
- Fry chopped nuts and add to the ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa
- Finally, add cardamom.
- Serve hot or cold.
The usual recipe is posted here:
Happy valentines day everyone!! There is nothing on this earth more to be prized than an amazing family and true friends.
Have a great day, and wish your loved ones. Tell them you love them!!!
And in case you are wondering, I will wish our Beloved Rayaru also.
It is sometimes tough to come up with a variety of food to prepare for each and every meal. Some days you just don’t have energy when all day you have been attending meetings and working.
Yesterday was one such day which was crazy busy. At night for dinner, looked at the pantry, and saw urad dal flour and rice flour. I thought to myself, why not make Instant dosa out of this. There was leftover sambar. Had no time to grind, and no matter what I do, it will not ferment in winter.
So, quick instant dosa was a super hit. No soaking, no grinding, no fermenting, and no cleaning the heavy wet grinder.
The dosa was soft, and crispy because of the baking soda. However, it becomes soggy if you don’t eat it immediately. Good to serve hot out of the skillet(tava) and eat immediately. So, make sure someone makes it for you.
I cheated and ate one with Ghee and Sugar today. The dosa batter had fermented as well. It brought back memories of my childhood. Don’t tell anyone…..
- 1 measure urad dal flour (available in all grocery stores)
- 2 and 1/2 measure rice flour
- 1 tsp baking powder – Eno salt will also do
- salt to taste
- Mix the rice flour, urad dal flour, salt with enough water
- Beat well so there are no lumps
- If you wish, leave it overnight to ferment
- If not, add baking powder just before preparing dosas
- Serve with Chutney and Sambar.
The most healthy and nutritious sambar you can ever make. This goes well with Rice, chapathi and Roti. This sambar is so filling, tasty and very healthy. I usually never make Sambar with just the powder, but this one was very tasty.
Wait until you see the next post where I made an amazing roti out of something left over and used this sambar for accompaniment.
Ingredients for the masala:
Ingredients for the huli:
- 1 cup toor dal
- 2 big bunches of Spinach, washed and chopped finely ( I used frozen Spinach)
- 1 cup white beans, washed and cooked ( I used canned)
- 1 cup Garbanzo(chick Pea) beans, washed and cooked ( I used canned)
- 3-4 tsp huli pudi
- 3 tsp tomato paste
- 1 tsp tamarind paste
- Salt to taste
- For seasoning – Oil, Mustard seeds, Jeera, Haldi, Hing, curry leaves, 1 red chilli
- Pressure cook toor dal along with spinach and both beans.
- I used frozen spinach and canned beans, so added it to cooked toor dal later.
- In a big vessel, add 3 tsp oil. Add mustard seeds, jeera, hing, curry leaves, and haldi.
- Add tomato paste and tamrind paste.
- Now add the Huli powder.
- When it starts boiling, add the cooked toor dal, spinach and beans. Add salt to taste.
Serve with Rice or chapathi.
You can find Sambar Powder recipe here:
This November 20th, when I visited Mantralaya with my parents, we had food at the Rayara Mutta. Dad and I sat down to eat food, and Mom since has knee problems ate on the table a bit far away from us. My Dad and I enjoyed the kootu, which was spicy, hot and full of vegetables. The vegetables used were winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ, sweep pumpkin ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ, Ridge Gourd ಹೀರೆ ಕಾಯಿ.
As soon as I told my daughter when I came back here about my trip and the amazing food we had at Rayara mutt, she shopped with her father and brought all these three vegetables including fresh ground nuts and asked me to make it exactly the same way.
I had already posted the recipe for Kootu, so just the vegetables were replaced. It tasted just like the ones we ate at Rayara mutta. Give it a try, and keep me posted.
Ingredients for grinding:
- 5 red chillies ಕೆಂಪು ಮೆಣಸಿನಕಾಯಿ
- 10 black pepper ಮೆಣಸು
- 3 tso urad dal ಉದ್ದಿನ ಬೇಳೆ
- 3 tsp channa dal ಕಡಲೆ ಬೇಳೆ
- 3 tsp coriander seeds ಕೊತ್ತಂಬರಿ ಬೀಜ
- 1/4 cup fresh coconut ತೆಂಗಿನ ಕಾಯಿ grated
- 2 tsp tamarind ಹುಣಿಸೆ ಹಣ್ಣು paste
- 1/2 winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ cleaned, and cut into 1 and 1/2 – 2 inches thick
- 1/2 ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ Sweet Pumpkin
- 4-5 Ridge Gourd ಹೀರೆ ಕಾಯಿ
- 2 cup toor dal ತೊಗರಿ ಬೇಳೆ, washed and cooked in pressure cooker
- handful of peanuts. ಕಡಲೆ ಕಾಯಿ / ಶೇಂಗಾ ಬೀಜ / ನೆಲಗಡಲೆ
- curry leaves ಕರಬೇವು
- mustard seeds ಸಾಸಿವೆ , hing ಇಂಗು , and turmeric ಅರಿಶಿನ for seasoning
- 1 tsp jaggery ಬೆಲ್ಲ
- Fry all the ingredients listed in grinding, except coconut and tamarind
- Add the coconut to this fried ingredients.
Next, add the tamarind and grind all these in a mixer.
- Take a microwave safe vessel, and cook the winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ, sweep pumpkin ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ, Ridge Gourd ಹೀರೆ ಕಾಯಿ until they are tender. A little bit on the harder side. I cooked all of them separately.
- In a big vessel, add oil. Around 2-3 tsp. Next add all the ingredients listed in the seasoning. Add also the peanuts.
- Fry for a few minutes, and next add the cooked winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ, sweep pumpkin ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ, Ridge Gourd ಹೀರೆ ಕಾಯಿ..
- Mix all the ingredients well, and now add the ground mixture
- Let this boil for a few minutes. Make sure it doesn’t burn, this happens if the steel vessel you are using doesn’t have a thick bottom.
- Now, add the cooked dal, jaggery and let it boil for 15-20 minutes.
- Once the Kootu is done, serve with Rice, and fried Happala and sandige.
- Enjoy the spicy winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ, sweep pumpkin ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ, Ridge Gourd ಹೀರೆ ಕಾಯಿ or as it is called ರಾಯರ ಕೂಟು .
It has been a very hectic few months for me with all the travel and work. It was just this Monday and Tuesday i.e. today that I have worked from home. I will be traveling to Bangalore, India for work on Thursday. Work is for two weeks, take a few days off to spend time with Parents and relatives and back here to USA in time for Thanksgiving so I can be with my Daughter for a few days.
During this short visit for Work, I am also planning to visit Mantralaya and see our beloved Rayaru. I will definitely keep you all posted if I do visit and see our beloved Rayaru.
I am also going to visit Mysore to see my Grandmother (Ajji), Uncles and Aunts. Hopefully, I will have a few hours to record at least a few devotional songs from Ajji and my Aunts. They sing amazing devotional songs. 🙂
Might not update the blog regularly, so please bear with me until end of November.
Today being ತುಲಸೀ ಹಬ್ಬವಿವಾಹ ಉತ್ವಾನ ದ್ವಾದಶಿ – Uthwana Dwadashi/Tulasi Habba, we performed the pooje in the evening. It is getting very cold here in the US, and so we had to bring all the plants indoor, including the Tulasi plants. Rather than keeping the Tulasi plant in the Pooja Room, I decided to do the pooje in the Sun room it self. Attached below are pictures of the same.
For dinner, I made Kosambari, Shavige(Semia) Payasa, and Vegetable rice.
Close up of our little Tulasi Plant:
Lighting of Agarbathi:
Aaruthi for Tulasi.