Onion Chilli Gojju

Gojju - Yet another dish from the Karnataka tradition.
Spicy version with some help from Asha's Blog to prepare this.

Onion Chilli Gojju

Ingredients Needed:
1. Small (pearl) Onion - 30 to 40 Nos.(Finely Chopped)
2. Green Chillies - 8 to 9 (According to taste)(Slit length wise)
Today I used Thai Yellow Chilli.
3. Tamarind - Small lemon size
4. Jaggery
5. Hing
6. Salt to taste
7. Water 1-1/2 cups

Gojju Ingredients

Ingredients For Powder:
1. Coriander Seeds - 1 tsp
2. Chutney Dal - 1 tsp
3. Pepper - 1/4 tsp
4. Cumin Seeds - 1/4 tsp
5. Dry Red Chillies - 1 to 2
6. Urad Dal - 1/2 tsp
7. Methi Seeds - 1/4 tsp
Dry roast everything and make into Powder

Gojju Powder Ingredients

Ingredients for Tempering:
1. Oil 2 tablespoons
2. Mustard Seeds
3. Channadal
4. Urad dal
5. Curry leaves

Yellow Chillies

Method:
1. Heat Oil in a Kadai and Add the tempering Ingredients.
2. Add Chopped Onions and Chillies fry well for 5 minutes.
3. Soak Tamarind in water and take out extract.
4. Add tamarind extract, Salt and Jaggery.
5. Cook till raw smell goes. (Say 10 to 13 minutes) in Medium flame.
6. Add Gojju Powder and cook till thickens.

Tangy, Spicy, Sweet Gojju - Taste of Karnataka..

This is my submission for RCI (Karnataka) hosted by Asha of Foodieshope

Vegetable Saagu

=> Traditional Kannada dish.
=> Kannada style kurma.

Ingredients Needed:
1. Mixed Vegetables - 2 cups (Beans, Carrot, Cauliflower, Chow-chow, Peas, Potato--Cut into cubes)
2. Onion finely chopped - 2
3. Tomato finely chopped - 2
4. Hing
5. Salt to taste
6. Turmeric Powder
7. Water - Little
8. Lemon/Lime Juice 2 tsps

* Boil vegetables with little salt and turmeric and keep it aside.

Ingredients for paste:
1. Channa dal - 1 tsp
2. Chutney Dal - 1/2 tsp
3. Coriander seeds - 2 tsps
4. Cloves - 2
5. Cinnamon stick small piece
6. Dry Coconut (Kopra) Grated - 2 tablespoons
7. Dry Red Chillies
8. Pepper Corns few
9. Jeera - 1/4 tsp
10. Oil - 1 tsp
* Fry the above ingredients till golden brown, Cool and Grind into fine paste.

Ingredients for Tempering
1. Mustard seeds
2. Urad dal
3. Curry leaves
4. Oil 2 tablespoons
Method:
1. Heat Oil in a Kadai, Temper the ingredients.
2. Fry Chopped onion pieces till golden brown, now add chopped tomato and fry till it becomes pulp.
3. Now goes the grinded paste and fry till good aroma comes.
4. Add boiled vegetables and cook till gravy thickens.
5. Squeeze lemon juice and garnish with Coriander leaves

<> Rice and Roti are Great combines for Veg Saagu.. <>


This is my Submission for RCI (Karnataka) Hosted by Asha of FoodiesHope

Vella Seedai

Sweet Version of Seedai.
Made of Jaggery Syrup.

Ingredients Needed:
1. Fried and Sieved Rice Flour (as in Salt Seedai) ~ 1 cup
2. Jaggery ~ Little More than 1/2 cup.
3. Salt ~ A Pinch
4. Grated Coconut ~ 2 tablespoons
5. Til (Sesame) ~ 1/2 tsp
6. Butter ~ 3/4 tablespoon
7. Urad Dal powder ~ 3/4 tsp
8. Water ~ 1/2 Cup to make syrup
9. Elaichi Powder
Method:
1. In a bowl take Rice Flour, Urad Flour, Salt, Grated Coconut, Til, and Butter, mix well and keep it aside.
2. Immerse the Jaggery in water and Keep it aside for 10 minutes.
3. Once the Jaggery is dissolved, filter the water out and heat it to make a syrup.
4. For checking the syrup, Take a small bowl of water.
Test for the Syrup consistency:- Pour few drops of syrup in it and the syrup should not dissolve in water. It should loose its shape, while removing it by
hand from the water. (In tamil we call this Thakkali Padham) (Adhirasam Padham).
5. Pour this Syrup to the Rice flour mixture, mix well and keep it aside.
6. Knead well and keep it in airtight container.
7. Next day make medium size balls, dry it for 30 minutes and fry it in oil till dark brown.

Test for Seedai:- While frying, cracks should develop.
.:. Sweet Seedai makes the Krishna Jayanthi more Sweeter .:.
Note:
1. If syrup is not in perfect consistency while frying all balls will loose it shape.
2. If more jaggery is added, it will dissolve in Oil while frying.
3. Seedai, if made one day later, it willl have an even more rich taste.
4. Roast Urad dal without adding oil till golden brown,powder and sieve it.

Vella Seedai

Uppu (Butter) Seedai

Another Traditional Snack - Seedai.
A Krishna Jayanthi regular.

Seedai making needs you to be near Hot Oil for a long time. Also you need to be careful, as it may splutter, while frying.
I share with you the some of the tips in making seedai that would make it easy for you.

Ingredients Needed:
1. Rice Flour - ( Wash 2 times and dry in a towel and dry grind into powder sieve and keep aside) 1 cup
2. Urad Flour - 1 tsp
3. Butter - 1 1/2 tablespoons
4. Salt to taste
5. Hing
6. Jeera - 1/4 tsp
7. Sesame seeds (Til) - 1/2 tsp
8. Grated Coconut - 2 tablespoons
9. Water to knead
10. Oil to deep fry
Method:
1. Fry Rice flour in a Kadai . (You should be able to draw lines with this flour)
2. After frying cool it, sieve and measure one cup.
3. Sieve Urad flour and add to the rice flour.
4. In this mixed flour add Jeera, Til, Salt, Hing, Butter and Grated Coconut.
5. Mix well with hands, sprinkle some water and knead .
6. Make small balls and dry it in a towel or paper for minimum 30mins.
7. Heat Oil in a deep Kadai.
8. Prick the rice balls once with a clean needle or toothpick to release the air content in it. [The air content is what makes the Seedai splutter.]
9. Slowly drop a handful of these balls into the Oil and fry till crisp.
10. Cool it and store in a Air-Tight Container.

Note:
1. Drying of Rice balls is important.
2. Never make the balls so round and smooth.
3. You can use store bought Rice flour too, though at times the colour of the Seedai may turn out little dark.
4. Roast Urad dal till golden brown ,powder and sieve it.

Rockin Girl Award

Am thankful to Prema of My Cook Book for passing me the RockinGirl Blogger Award.



I had been very inactive in the past couple of months, this award has brought me into the thick of things.

I would like to pass this prestigious awards to the deserving:-

1. Seema of Recipe Junction

2. Meena of Cooking Pleasures

3. Lakshmi of Veggiecuisine

Vella Pidi Kozhukkattai

Jaggery and Rice [Idli rice or Raw rice] makes this Traditional Sweet Snack.

Ingredients are for a measure of 10 Nos.
1. Raw Rice 3/4 cup
2. Jaggery 3/4 cup
3. Grated Coconut 2 tablespoons
4. Pinch of Salt
5. Water 2 cups
6. Ghee 1 tsp
7. Elaichi Powder
Method:
1. Clean the rice with a dry towel to remove the husk and dust, if any.
2. Dry roast in a pan till light brown.
3. Cool it and make a thin rawa consistency powder.
4. Mean time, soak jaggery in water and keep it aside.
5. Now filter the Jaggery water to remove the mud and dust. Let it boil in a pan.
6. Add Grated Coconut, Ghee, Salt, Elaichi powder and Rice Rawa. Mix thoroughly.
7. Close with a lid and cook for 5 minutes.
8. When it is still warm make oblong balls and steam it...

Traditional, Healthy Snack for a Festival day. *

Note:
1. If rice is not fried properly, the steaming will
* not cook the rawa properly.
2. If you are using Raw rice, no need to wash it.

This is My submission for JFI(Rice) hosted by Sharmi of Nivedhyam

Vaangi Bhath

Lunch box, Picnic and Get together Recipe.

Ingredients Needed:-
1. Cooked Rice 1 cup (Cooking must be such that each grain is separate.)
2. Brinjal pieces 3/4 cup
3. Salt to taste
4. Tamarind Pulp 3 tsp
5. Turmeric Powder 1/4 tsp
6. Ghee 1 tsp

Ingredients for Making into powder:-
1. Coriander Seeds - 2 tsp
2. Channa dal - 1 tsp
3. Urad dal - 1/2 tsp
4. Dried Red Chillies - 4 (according to taste)
5. Fenugreek Seeds - 1/4 tsp
6. Cumin Seeds - 1/4 tsp
7. Cinnamon stick - one small piece
8. Green Cardamom - 2
9. Dried Kopra or Grated Coconut - 2 tablespoons
Roast everything with 1/2 tsp oil till golden brown.
Cool and powder these.

Vangi Bhath

Ingredients for tempering:-
1. Mustard Seeds
2. Urad dal and Channa dal 1/2 tsp each
3. Curry leaves
4. Ground Nuts
5. Cashew Nuts

Method:-
1. Heat 2 tsp of Oil in a Kadai and add tempering ingredients.
2. Now add Brinjal Pieces and fry for 5 minutes.
3. Then goes the Tamarind pulp, Turmeric and Salt. Cook till done.
4. Add 2 table spoons of Powder, Cooked Rice, Ghee and Mix well.
5. Check for Salt and Spice.

_/*\_ Serve this Brinjal Rice Meal hot with Papad and Raita. _/*\_

This is my submission for JFI(Rice) Hosted By Sharmi of Neivedyam

Pitlai

Pitlai is a thicker version of sambar which is served with Paruppu sadam. [Dal Rice]
Pitlai can be prepared with Bitter gourd, Brinjal etc.
Another version of this Pitlai can be made with Vegetables and Chickpeas.

Ingredients Needed:
1. Bitter gourd 3 (Cut into round pieces, apply salt and keep it aside for 30 minutes)
2.Tamarind water 1 cup (small gooseberry size tamarind soaked in water)
3. Salt to taste
4. Turmeric Powder
5. Jaggery
6. Hing
7. Cooked Chick peas (Optional)
8. Cooked Tur Dal 1 cup

Ingredients for Paste
1. Dhania seeds (Coriander) 2 tsp
2. Channa dal 1 tsp
3. Urad dal 1 tsp
4. Black pepper 6 to 7 nos
5. Dry red chillies 3 to 4 (according to taste)
6. Grated coconut 4 tablespoons.
7. Rice 1/4 tsp
8. Oil 2 tsp

Ingredients for tempering:
1. Mustard seeds
2. Curry leaves
In oil add all items except coconut and fry till golden brown and keep it aside In same oil fry grated coconut till golden and keep it separate. Add 2 tablespoons of fried coconut to the above ingredients and make coarse paste.
Method:
1. Squeeze Bitter gourd pieces to remove excess bitterness.Cook separately with turmeric powder and keep it aside.
2. In a vessel pour tamarind water, cooked Bitter gourd pieces, Hing, Salt, Jaggery and cook till raw smell of tamarind goes.
3. Now goes cooked Tur dal, Chickpeas, Grinded paste and cook till gravy thickens.
4. Temper with Mustard seeds, Curry leaves and pour over this pitlai.
5. Now add remaining fried coconut.

# Serve hot with rice. #

To give crunchy bites, I had added while tempering 2 tsp of channa dal.

Paalak Paneer

Palak Paneer - a traditional dish of North India.
Gravy dish cooked with Spinach and Paneer.

Ingredients needed:
1. Spinach - 2 bunches
2. Paneer - 200 Gms
3. Green Chillies
4. Fennel Seeds - 1/2 tsp
5. Onion - 2 (Use 11/2 to make paste, 1/2-finely chopped)
6. Tomato - 1
7. Dhania powder - 1/2 tsp
8. Butter - 2 tsp
9. Garam masala - 1 tsp
10. Curd and Milk Malai - 1 tsp each
11. Salt to taste
12. Ginger - 1 inch piece
13. Garlic - 2 pods
14. Turmeric Powder
15. Chilli Powder
16. Jeera
Method:
1. Boil Spinach with little Salt and Sugar and Keep it aside.
2. In a tawa heat butter and fry paneer pieces and keep it aside.
3. In same butter, fry Onion, Tomato, Green chillies, Ginger, Garlic and finally add Coriander powder and switch off.
4. Blend Palak and keep it aside.
5. Make paste from onion mixture and keep it aside.
6. Heat oil in a pan, add jeera seeds and fry chopped onion till colour changes.
7. Add Onion Masala paste and fry till oil separates from sides.
8. Now add chilli powder, Turmeric Powder.cooked palak water and cook for few mts.
9. Now goes grinded palak, little water, fried paneer pieces and Garam Masala, cook for few minutes.
10. In a small cup mix curd and milk mixture, pour over palak gravy.
~ Palak Paneer goes well with Hot Rotis. ~

Brinjal Rasavangi Koottu

Rasavangi is a type of Kootu [Stew] made with Brinjal or White Pumpkin.
This can be a Main dish or a Side dish.
Brinjal Rasavangi is tangier and goes well with any Thuvayal [Chutney] Rice.

Ingredients Needed:
1. Brinjal or White Pumpkin Pieces 2 cups
2. Cooked Toor dal 1/4 cup
3. Tamarind water 1/4 cup
4. Fried Channa dal 2 tablespoons
5. Salt to taste
6. Hing
7. Turmeric Powder
8. Rasam Powder 1 1/2 tsp
9. Jagggery very little
Ingredients for Masala Paste
1. Coriander seeds 2 tsps
2. Grated Coconut 2 tsps
3. Dry Red Chillies (According to taste)
4. Raw Rice 1/4 tsp

Fry the above in little oil till golden brown, cool and grind into paste

Ingredients for Tempering
1. Mustard Seeds
2. Curry Leaves
3. Oil 2 tsp
Method:
1. Heat Oil in a pan/kadai. Fry Channa dal till golden brown and keep it aside.
2. In same oil temper Mustard seeds, Curry leaves and add Brinjal pieces.
3. Fry for a few minutes then add Turmeric Powder, Hing, Salt, Tamarind Water, Rasam Powder, Fried Channa dal (kadalai paruppu) and cook till brinjals become soft.
4. Now goes, Masala Paste, Cooked dal, Jaggery and little water, if need be.
5. Cook till nice aroma comes from this gravy. (Frequent stirring is needed otherwise the curry will stick into pan)

Rasavangi with Brinjal# Enjoy the Brinjal Rasavangi Hot. #

NB = Taking a blogging break for 6 weeks.

This is my Submission for JFI (Brinjal) Hosted by Ghar ka Khana

Vegetable Curd Kurma

This is my version of Curd Kurma from Neeta Mehta's Cook book.
Have added few more ingredients to adjust to my taste.

Vegetable Curd Kurma

Ingredients Needed:
1. Potato Cubes - 1/2 cup
2. Cauliflower Florets - 1/4 cup
3. Carrot Cut into Chunks - 1/4 cup
4. Peas - 1/4 cup
5. Pearl beans - 6
6. Capsicum - 1/2 (Green) (fry in oil and keep it aside)
7. Paneer - 10 to 12 pieces(Fry in oil and keep it aside)
8. Finely Chopped Onion - 1/2 cup
9. Oil - 2 tablespoons.
10. Elaichi, Bay leaf

Ingredients For Grinding into Paste
1. Grated Coconut - 2 tsp
2. Cashew Nuts - 5 Nos
3. Khus-Khus - 1/2 tsp
4. Dhania Powder - 1/2 tsp
5. Turmeric Powder - 1/4 tsp
6. Ginger and Garlic
7. Fennel (Sombu) - few
8. Curds - 1/2 cup
9. Garam Masala Powder - 1 tsp
10. Red Chilli Powder - According to taste
Grind the above items adding Curd into fine paste.

Making of the Kurma.
1. Boil Vegetables and Keep it aside (Adding Little salt)
2. Heat Oil in a Kadai, add Elaichi and Bay leaf.
3. Add onions and fry till golden brown.
4. Now add the grinded Masala and Cook till oil separates.
5. Now goes, Cooked Vegetables, Fried Paneer, and 1/2 cup of water.
6. Cook till nice aroma comes, before removing from fire, add fried capsicum pieces.Garnish with Coriander Leaves

{~} Serve Hot with Rotis. {~}

Peanut Chocolate Muffins

Muffins with Peanut Butter and Peanut Chocolate.
Picked this while browsing a Cook Book.
I made this for my friends daughters birthday.
Makes 12 Muffins.

Ingredients needed:
1. Plain flour 250 gms
2. Peanut Bar (Snickers) - 3
3. Crunchy peanut Butter 6 tablespoons
4. Sugar 6 tablespoons
5. Baking Soda 1 1/2 tsp
6. Pinch of Salt
7. Unsalted Butter 60 gm
8. Egg - 1 (Egg Replacer - 1 1/2 tsp mixed with 2 tbsp of milk.)
9. Milk 175 ml
Method:
1. Preheat the Oven to 200 degree
2. Stir together the Flour, Sugar, Baking Powder, Salt, Peanut Butter till resembles likebread crumbs.
3. Add the melted butter and egg to the milk.
4. Stir this gently in a bowl. Mix in the Snicker pieces.
5. Line Paper cups in a tray and add this mixture and bake in the oven till done. {Approx 20 mins in 200° C }

~ Crunchy, Softy, Buttery Muffin - As described by the Birthday Girl. ~

Mango Rice

Mango - Ripe or Raw is a "Passion fruit" for many.
Rather than getting pickled and bottled, it can also make a Wonderful meal.

Ingredients Needed:
1. Sour Mango - 1 (Grated)
2. Cooked Rice - 1 1/2 cup (Each grain should be separated)
3. Salt - to taste
4. Fenugreek Powder - (Methi seeds - Dry roast and Powder) 1 1/2 tsps
5. Turmeric Powder
6. Hing

Ingredients for Tempering:
1. Oil - 2 tablespoons
2. Mustard seeds
3. Cummin Seeds
4. Dry Red Chilli 1
5. Green Chilli slit 2
6. Curry Leaves
7. Ground Nut
8. Cashew Nuts

Method:
1. Heat Oil in a pan, fry Groundnuts then add other tempering ingredients.
2. Now goes grated Mango, Salt, Turmeric powder and Hing.
3. Fry for few minutes, add Methi Powder, cooked rice and mix thoroughly.


~ Serve this Andhra Special with Papad. ~

This is My submission for RCI (Andhra) hosted by Latha of MasalaMagic

Jam Cookies

I tried Viji's Thumb Impression cookies.

I used Strawberry and Apricot preserve as topping and omitted Cashew powder but followed the her method to the T.

It came out well and liked by everyone in my family and friends.

Thanksssss, Viji !

This is my submission for Coffes's MBP (Sweet).

PineApple Rasam

Rasam with a slight sweet taste.
Rasam out of Pineapple and its extract.

Ingredients Needed:
1. Pineapple - 2 round pieces
2. Diluted Dal water - 3/4 cup
3. Tomato Puree - (Extract from 1 1/2 tomato)
4. Slit Green Chillies 2 (according to taste)
5. Rasam Powder - 1/2tsp
6. Turmeric Powder
7. Hing
8. Salt to taste
9. Water 3/4 cup
10. Coriander for garnishing.

Ingredients for Tempering:
1. Ghee 1 tsp
2. Mustard Seeds
3. Jeera
4. Curry Leaves.

Pineapple Rasam

Method:
1. In a vessel add chopped pieces of Pineapple (1 piece), Diluted dal waterTomato Puree, Slit Green Chillies, Turmeric Power, Rasam Powder, Hing andsalt.
2. Bring this to boil and till the Pineapple is cooked.
3. Now goes Water and cook in slow flame till it reaches boiling stage. (No need to hard boil.)
4. Take another piece of Pineapple and a pinch of salt, grind into a paste and take out extract and pour on Rasam.
5. Temper with Mustard seeds, Cumin seeds and Curry leaves.

* Rasam - Have it with Rice or as a Delicious Soup. *

Pineapple Rasam

Note:1. Always take semi ripe and sour taste pineapple to make this rasam.
2. If pineapple is not sour you can add little lime/lemon juice at the end.

Methi Pakkoda

Pakkodas are a good tea time Snack made with Cabbage, Onion, Mint or Cashews.I present a different kind of Pakkoda - Methi Pakkoda.

Methi Pakkoda

Ingredients Needed:
1. Gram Flour 1 cup
2. Rice Flour 2 tablespoons
3. Salt to Taste
4. Cashew nut pieces few
5. Chopped Methi Leaves 2 handful.
6. Ghee 1 tsp
7. Cooking Soda Pinch
8. Sugar 1/2 tsp
9. Coriander Powder 1 tsp
10. Chilli Powder 1/2tsp
11. Ginger Small piece
12. Fennel (Sombu) 2 tsp
13. Green Chillies 2
14. Oil for frying.
15. Water to knead

Method:
1. In a vessel add Gram flour, Rice Flour, Salt, Cashew, Chilli Powder, Coriander Powder,Sugar, Ghee and Cooking Soda. Mix well and keep it aside.
2. In a small Mixie jar, take Fennel seeds, Green Chillies, Ginger and grind into a Powder.
3. Add this to the flour mixture, Chopped Methi Leaves and mix well.
4. Sprinkle some water to the flour and make stiff dough.
5. In hot oil, put in small quantities and fry till golden brown.

Methi's goodness and slight bitter taste makes this an excellent Snack.
Try this out soon, folks......
This is my Submission for JFI (Greens) hosted by Indira of Mahanandi.
Thank you Indira for hosting such a nice event.

Methi Pakkoda