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:
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.
I try to make food as healthy as possible. So, for the past several months instead of making just Akki/Rice Rotti, I am using other healthy flours like Jowar and Ragi. I usually mix equal portions of Jowar and Ragi and make rotti. The Ragi flour was over, and the weather prevented us to venture out to buy the same.
So, I mixed 2 cups of Jowar flour and 1/2 cup of Rice flour. The rotti turned amazingly soft, and unbelievably tasty. This is also healthy. Make sure you cook the rotti in low flame so patience is required for this rotti.
- 2 cups Jowar Flour
- 1/2 cup Rice Flour
- 1 large Cucumber or Onion or Carrot finely grated
- 6-8 green chillies finely chopped
- 1/4 cup fresh or frozen coconut ( I skipped)
- 8-10 sprigs cilantro leaves finely chopped
- 1 tsp jeera
- salt to taste
- Mix all the ingredients in a large bowl with water. The dough should not too watery. See pics above.
- In a cold pan or tava, add 1 tsp oil. Now take a tennis size ball of the dough and place in the center of the tava.
- With your palms, slowly start tapping the dough until it forms a thin circle around the tava.
- You can add water to your finger tips while doing this.
- Once the rotti is thin and evenly spread, turn the gas on and place this Tava.
- Let it cook in medium heat until all sides are done.
- Simultaneously on another stove, make the rotti on a bandale, pan.
- Reverse and cook for a minute or two.
- Serve with Chutney or pickle.It tastes crunchy, spicy and way too yumhealth.
P.S: After you finish making one rotti, the tava or pan has to washed in cold water so that you make another one. If the pan is hot, the dough sticks and you can’t make a thin rotti.
You can find recipes for other rotis posted here:
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 .
Snake Gourd Kootu – Paduvala Kayi Kootu is a dish which my Husband loves dearly. Last week when we went to H-Mart found Snake Gourd, and both kinds of Pumpkin. He wanted me to make this Kootu, so here is the recipe.
I used the same procedure as posted in Sweet or Sihi Kootu. Used Moong dal instead of Toor dal.
The very first time I fried all the ingredients I received a phone call, lowered the heat and went to take the call. By the time I came back the ingredients where charred black. Had to redo the whole thing again. So, while frying the ingredients, stay close to the Gas Stove. :)
Ingredients to grind:
- Urad dal or Uddina Bele – 1 tablespoon
- Whole Black pepper or Menasu – 10
- Raw Rice – 1 and 1/2 tablespoons
- Whole Red Chillies – 5 (use less than less spicy)
- Fresh or dry coconut – 5 tablespoons
P.S: 1 tablespoon = 3 teaspoons
- 1 big Snake Gourd washed and chopped
- 1 cup cooked Moong dal or Hesaru Bele
- For seasoning : Oil, mustard seeds, hing, turmeric.
- Fry all the ingredients mentioned in ingredients to grind. Once it is cooled, grind into a smooth paste.
- Cook moong dal in pressure cooker along with Snake Gourd.
- In a big vessel, mix the cooked dal, add the ground paste.
- Add salt.
- In a pan, heat oil. When the oil is hot, add mustard seeds, hing, turmeric.
- Add this to the dal, and vegetable mixture.
- Let it boil for a few more minutes.
- Serve with rice or chapathi.
- I had made Sweet Pumpkin Palya and fried a few Happala and Sandige.