Vazhaithandu Curd Pacchadi (Raita)

Banana Stem contains lot of Fibre.
It is very good vegetable for those who suffer from Kidney stones.
It act as a Slimming agent.
The tender core of the banana plant's trunk is also used, notably in the Burmese dish mohinga, Bengali and Kerala cooking.
The juice extract prepared from the tender core is used to treat kidney stones.
The Menutoday is Banana Stem Raita.

Ingredients Needed:
1. Banana Stem (cut into small pieces after taking out fibre)
Keep Immersed this cut stem in ButterMilk Water.
Ie. Add 2 tsp of curd to water.
2. Salt to taste
3. Hing
4. Curds

Ingredients for Grinding:
1. Grated Coconut 2 tsp
2. Green Chillies 1 (According to taste)

Ingredients for Tempering:
1. Oil 1 tsp
2. Mustard Seeds
3. Urad dal
4. Dry red Chillies
5. Curry Leaves

Method:
1 Steam Banana Stem adding little salt.
2. Cool and add to curds.
3. In that curd Mixture add grinded paste.
4. Temper the ingredients in oil and Pour over Pachadi.


Have this Delicious Raita with Biryani, Roti etc.

This is my Submission forJFI(Banana) Hosted by Mandira of Ahaar

Banana Chappathi

Chapati with Banana.
Kids friendly evening snack.

Ingredients Needed:
1. Fully Ripe Banana 1 (Small)
2. Cashew Powder 2 tablespoons
3. Sugar 2 table spoons
4. Elaichi Powder
5. Pinch of Salt
6. Wheat flour 1 cup
7. Ghee

Method:
1. In a Bowl, take Banana, Sugar and mix well with hands and make into a paste.
2. Now goes, Cashew Powder, Elaichi Powder, Salt and Wheat flour.
3. Knead well without adding water. (Moisture from the banana itself enough to knead the dough)
4. In a Hot tawa, make Chappathi, by applying Ghee on both sides.

.::. Serve the Fruity, Sweety Chappathi Hot. .::.

This is my submission for JFI (Banana) Hosted by Mandira of Ahaar

Udipi Sambar

You would have enjoyed in the food in Udipi restaurants.
They serve a Unique sambar that is an excellent partner to Fluffy Idlis.
Traditional recipe of Karnataka.

Ingredients Needed:
1. Toor Dal 1 cup
2. Ripe Tomato 3 Nos
3. Onions Finely chopped
4. Home made sambar Powder 2 tsp
5. Tamarind paste 1 tsp
6. Hing
7. Salt to taste
8. Turmeric Powder
9. Any Sambar vegetables (Drumstick, Pumpkin, Brinjal, Okra etc..)
10. Jaggery Gooseberry size

Ingredients for Grinding:
1. Dhania (Coriander seeds) 2 tsp
2. Dry Red Chillies 4 (According to taste)
3. Raw Rice 1/4 Tsp
4. Grated Coconut 2 tsp
5. Elaichi 1
6. Cinnamon Stick 1 small piece
7. Cumin seeds very little
8. Fenugreek seeds few
9.Grated Coconut 1 tsp
Fry the above ingredients with little oil and Grind it into coarse paste.


Ingredients for tempering:
1. Oil
2. Mustard Seeds
3. Curry leaves.
4. Dry Red Chillies
5. Coriander Leaves for Garnishing
Method:
1. Pressure Cook dal, Tomato, Onion Pieces, Turmeric, Hing, Sambar Powder.
2. In a Kadai/Pan,heat oil temper with Mustard seeds, Curry leaves. Add Vegetables and fry for a minute.
3. Pour 1/4 glass of water and cook till the vegetables done.
4. Now goes Tamarind pulp/paste, Grinded Paste, Cooked dal mixture and Jaggery.
5. Boil till it gives good aroma.
6. Garnish it with Coriander leaves.

* Enjoy this delicious Sambar Hot with Idlis, Dosas, Wadas etc...etc... *

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

Akki Roti(Rice Roti)

Traditional Kannadiga dish.
Roti made of Rice.

Ingredients Needed:
1. Rice flour (I had used Idiyappam Flour) - 1 cup.
2. Salt to taste.
3. Coriander - Finely chopped.
4. Grated Carrot
5. Grated Coconut 2 tsp
6. Cumin Seeds 1 tsp
7. Oil 1 tsp
8. Hot water to knead
Method:

1.In a bowl add Rice flour, Salt, Chopped Coriander Leaves, Grated Coconut, Grated Carrot and Cumin Seed.Mix them well.
2. Slowly add Hot water to knead the dough. (Like Chappati dough).
3. Apply little oil and Keep it aside.
4. Heat Dosa Pan. Dip your hand in water and take a small ball of and dough
spread in a pan like Chappati. Sprinkle some water on Roti, close with lid and cook.
5. Turn the other side apply some oil and cook for few minutes.
Enjoy this Traditional Kannadiga dish with Any Spicy Chutney.

Turn Kanndiga for a day or for this dish and its worth it.

Akki Roti Served with Gojju

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

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. {~}