Cluster beans/Gorikai/Kothavarangai parupu usli

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Gorikai (in Kannada) parupu usli is a typical Brahmin/Iyengar recipe I think so, because I never had this before wedding. Not even until recently. Now days I try to balance the cooking between our types of cooking, husbands side cooking, sometimes fusion of both. My MIL just gave an idea of the recipe, it’s very easy and simple recipe, I have just done small changes, but it does not affect original taste of the recipe.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 10 mins
Serves :  3 to 4

WHAT YOU WILL NEED

2 cups chopped Cluster beans (cut inch 1 inch piece)

2 tbsp – Tool dal

2 tbsp – channa dal

10 to 15 – badgi chilies 

4 tbsp – grated coconut

2 tsp – oil

1 pinch – Hing/asafoetida

1 tsp – mustard seeds

1 tsp – turmeric

1 tsp- salt

1 spring – curry leaves

HOW TO MAKE

In a bowl soak dals and chillies, soak at least 1 hour.

Cook the cluster beans with salt, once cooked keep aside.

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Now grind the soaked dal and chilly, grind it coarsely keep aside.

In a pan add oil, add mustard seeds once its splutters, add hing, turmeric, curry leaves and mix well. Now the grind paste mix well, add some salt. Let it cook for 5 minutes.

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Once the dal is cooked, add the cluster beans let it cook for 2 to 3 minutes so that the dal paste and cluster beans are mixed well. Once it’s cooked its ready to serve.

NOTES

This recipe can be made with beans also, maybe other veggies I am not sure.

The dal paste can be roasted until it becomes crisp too and then the cluster beans can be added.

I have added 2 types of chilies for more spiciness,the other is mankatti red chilly.

you can add or minus chilies, according to spice levels.

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Navane/Foxtail millet Sweet pongal

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Happy Sankrathi to all, I try to make healthy food most of the time like everyone, even during festival. I made this millet pongal, it was tastier than the rice pongal, and so it was a hit in both ways, tasty and healthy too. Nowadays I try to add millets in my daily routine. I have also made broken wheat pongal. Ok let’s start making millet pongal.

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HAPPY SANKRANTHI

Basic Information:
Preparation Time: 15 minutes.
Idle Time: nil
Cooking Time: 30 minutes
Serves : 4 to 6 people

WHAT YOU WILL NEED

1 cup moong dal

1 cup millets

3/4th cup jaggery + ½ cup water

5 to 6 cloves

1 cup grated coconut

1 tsp eliche

1 tbsp mixed dry fruits (dry grapes, cashew and Badam)

1 tbsp ghee

HOW TO MAKE

In a pan dry roast the millet and moong dal separately, keep aside.

In another pan add ghee once heated add cloves and cashew. Keep aside.

Now add the roasted moong dal and millets in a pan mix well now add the grated jaggery, mix well, keep on sim flame let it cook slowly.

In another pan add jaggery, water, eliche and let the jaggery melt fully.

Once the jaggery is fully melted, add it to moong dal, millets, coconut mixture and mix well and let it cook, let it cook for 20 minutes or until done.

Once done add the remaining dry fruits and cloves and cashew roasted in ghee and then it’s done.

NOTES

I have added finely powdered badam.

You can make pongal with rice, broken wheat and any millet.

I have added badam powder and dry grapes without roasting , you can roast and then add it to pongal.

Badam if are sliced I do roast , but never dry grapes, because I feel it changes in its texture and taste.

Ps:I have not taken the cloves and cashew roasted in ghee.

 

Same/Little Millet Upit/Upma

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Ha I have not posted for a long time, now I am back and also back in Namma Bengaluru, ha feels sooo good to be back, that’s the reason I have not been able to blog, I have been travelling, meeting people, eating , eating and eating sigh.

My amma is always trying to make the food healthy, so this time, she had bought different types of millets and wanted to try it with me when I was back, so one of the breakfast was this millet upma. Nowadays everyone is using millets, and it’s healthy too. This recipe is not only healthy, easy but also tasty too. In Kannada little millet is called SAME (this is how you pronounce saa-may) anyways let’s start making this easy recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: nil hours
Cooking Time: 30 mins
Serves : 4 to 6 people

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WHAT YOU WILL NEED

2 cups – little millet

2 big onion – chopped

1 tomato – chopped

10 to 15- green chillies slit

1 tsp – mustered

1 tsp – jeera

1 tsp – urad dal

1 tsp – channa dal

1 tbsp – chopped coriander

Handful of curry leaves

2 tsp – salt

2 tbsp – oil

2 tsp – lime

1 cup – grated coconut

4 cups of hot water

HOW TO MAKE

In a pan add oil, once the oil is hot, add mustard, once the mustard splutters  add jeera, urad , channa dal and sauté for a minute or 2 , then add the onion, chillies, tomato, coriander and sauté for 10 minutes until the onion is translucent.

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Once the onion is soft and translucent, add the coconut, salt and mix well, sauté for 2 minutes and finally add the millet, mix well, once mixed well add lime and mix well again.

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Finally add the hot water mix well without lumps and cover and cook on low flame /sim for 10 to 15 minutes until done. Once done serve with hot gee over or any chutney or just the upma will be great too.

Notes

You can add mixed veggies instead of the plain upma.

Sorrel Leaves/Gongura Mushroom

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Yeah you read right, apart from gongura dal, I wanted to make something different, so i was searching the net, I usually check VahChef, and I like his vegetarian recipes. When I was browsing through the site, I saw this one recipe “ gongura paneer saag”, I wanted to try it, but i wanted to something different so decide to add mushrooms to it instead of pinner even though paneer was there at home. This is a simple recipe, those who like sour taste , they will love it, I am one of them I love sour taste its yum I must say, if you don’t sour taste you might not like this dish as much you might have liked Gongura dal sigh, anyways let’s make it.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3

What you will need

Mushrooms – 200gms

Gongura – 1 cup (Loosely packed)

Green Chillies – 6

Onion – 2 tbsp + 1 tbsp (chopped finely)

Ginger – 1 inch piece

Garlic – 5 to 6 pods

Oil – 1 tsp + 2 tsp

Jeera – 1 tsp

Gram masala – 1 tsp

Dhaniya powder – 1tsp

Turmeric – ½ tsp

Salt – 1 tsp

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How to make

Wash and boil the Mushrooms in turmeric water and keep it aside (see notes)

In a pan add oil, 1 tsp oil then add ginger and garlic and sauté it for 2 minutes.

Then add 2 tbsp onion, chillies and sauté it for 5 minutes or until only is slightly translucent.

Now add the gongura leaves and sauté it until its mushiness goes. Let it rest and cool down before you grind it.

In the same odd oil, then add jeera, onion and sauté it for a minute then add the garam masala, turmeric, dhaniya powder, salt  and mix well, sauté it for 2 to 3 minutes.

Now add the ground gongura paste mix well, let it cook for a minute or two.

Then add the mushrooms and let it cook for 5 minutes and then it’s ready to serve with hot chapattis

Notes

I have used button mushroom, you can use any type of mushrooms

I usually boil the mush is turmeric water then drain the water and chop the mushroom and the use it.

I microwave the mushroom for 5 minutes in turmeric water; you can add salt too along with turmeric for boiling.

In this recipe salt depends on how much you can tolerate the sourness, so add accordingly.

Chutney pudi/powder

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Chutney pudi/powder is a must in most of the south Indian household, DH just loves chutney pudi. Chutney pudi added with oil or gee goes well with the idly, dosa and even roti’s, its multipurpose pudi. Chutney pudi is similar to chutney only difference between fresh chutney and chutney pudi is the chutney pudi can be stored for few weeks to months, where as fresh chutney should be consumed soon. Usually amma makes this or my aunt (mom’s bro’s wife) makes the yummiest chutney pudi. The chutney pudi I had bought from India was over, so I asked them the recipe, it was very good DH liked it, so what more can I ask, because if it’s not good he just says it, but the pudi was hit the first time I made, but according to me, my amma and aunt make it the best. It’s a very easy recipe and can make it fast too, so let’s make.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: 30 hours
Cooking Time: 15 minutes
makes: 1 cup

What you will need

½ cup – peanuts

½ cup – dry grated coconut

1/4th cup – roasted channa

1/4th cup – red chillies (see notes)

2 tbsp – garlic

¼ Th cup – curry leaves

Small lime size – tamarind

1 tsp – jaggery/brown sugar (see notes)

1 tsp – oil

1 tsp – salt

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How to make

In a heated pan dry roast the peanuts for 3 to 5 minutes, and then keep it aside in another bowl

In the same pan add the dry grated coconut and roast for 2 to 3 minutes, add the coconut in the same bowl of peanuts.

In the same pan roast the channa for 1 minute,then add with the peanuts and coconut.

In the same pan roast the garlic until its slighty brown,add in the peanuts bowl.

In the same pan add oil, once the oil is hot add chillies, tamarind, curry leaves and roast it for 5 minutes or so, the curry leaves will be crispy.

Then mix this above with peanuts, roasted channa, garlic and coconut, in the same bowl add the jaggery/brown sugar and salt, let it rest for some half an hour or until the all the ingredients are cooled down.

The puls it in the mixer, don’t grind it fine, let it be a rough powder.

Notes

Badgi chillies will give more colour, I dint have much of them so I added little badgi and little chickballapur thats why the chutney pudi colour is not red it’s orangeish.

Chickballapur chillies dont give colour but gives spiciness and I wanted spicy.

If you don’t have jaggery you can add brown sugar or normal white sugar. I have added brown sugar.

Grind the mixture when it’s fully cooled down.

Gongura Pappu/ sorrel leaves lentil curry

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This is an Andhra recipe; there are different kinds of lentil curries. I have tried all, but this was pending from a long time, when we went to the Indian stores this weekend , we saw gongura/ sorrel leaves and I decided there itself that I am going to try this one, and it was a immediate hit, the day I prepared it, it’s very simple recipe.

Growing up, Amma always made sure we eat greens, but I just hated eating greens, but she would make mixed soppu saru pappu/mixed greens lentil curry, which is my all time favourite, I try to replicate here, but nothing like the way she makes sigh. Ok let’s start with making gongura pappu.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves : 2 to 3

2 cups tightly packed Sorrel leaves/Gongura (washed and chopped)

3/4th cup toor dal /pigeon peas (pressure cooked)

1 small onion chopped length wise

5 to 6 pods of Garlic crushed

1 tsp mustard seeds

5 to 6 curry leaves

5 to 6 Green chillies slit length wise

5 to 6 Red chillies

2 tsp dry peanuts (optional)

1 tsp grated coconut (optional)

1 tsp salt

1 tbsp oil

¼ th cup water

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How to make

First cook the dal and keep aside.

In a heated pan add oil, once the oil is hot add mustered, once e the mustered splutters, add the onion, chilly, peanuts , garlic and sauté it for 3 to 5 minutes.

Now add the gongura and sauté it for 10 minutes or more depending on when the mushiness is gone and it’s cooked well.

Then add the salt and sauté for a minute.

Now add the cooked dal, grated coconut, water and mix well and cook until the curry starts boiling once its boils it’s done ready to serve , with hot rice or even roti’s.

Notes

Gongura will be mushy in the beginning, once it’s cooked fully the mushiness will be gone.

Since the gongura is very sour, so while adding the salt, first add one tsp salt, then you can increase the salt according to your taste buds.

You can add more water or less, the way you want its consistency.

Ridge Gourd Kootu/Herekai kootu

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I never eat many vegetable, no I am not a non-veg person, I am pure vegetarian I don’t even eat eggs, you know that if you have been reading my blog, that’s why eggless bakes. So after making this recipe I eat this vegetable sigh. Ok and another thing is my DH is tambrahm a Tamil Iyengar, so now and then I try and make the Iyengar cuisines, it actually very simple and healthy I feel, so we mix and match and cook both type of cuisines mine and his, so I thought I will start the Iyengar cuisine I have started to experiment with, also so that I can remember what I did and it will be easier for me, when I want to do the same recipe again. I really like this recipe a lot so thought will start my Iyengar cuisines with this recipe. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 3 to 4

What you will need

I cup Ridge gourd chopped

½ cup moong dal

Turmeric – ½ tsp

4 to 5 Green chillies

Pepper ½ tsp

Jeera 1 tsp

Urad dal – 1 tbsp

Grated coconut – ¼ cup

Oil – 1 tsp

Salt – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 5

Red chillies – 3 cut into pieces

Hing one pinch

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How to make

First boil the moong dal, in a pan with water and turmeric, it will take 2o minutes to cook fully or you can pressure cook in a cooker. Once the moong dal is dome, add the chopped the ridge gourd and let it cook in sim, let it cook until done

In the mean time, in dry pan add the jeera, pepper,urad dal and chillies and dry fry it for 1 minute then add the grated coconut and fry it for another 1 minute, then let it cool., Once it cools grind it coarsely and keep it aside

In another pan add oil, once the oil is hot add mustard seeds, hing and curry leaves and keep it aside.

Now in the moong dal and Ridge gourd , add salt and coarsely grind powder and mix well and it cook for 10 more minutes and then add the tadka and the kootu is ready to serve with chapatti or hot rice.

Notes

Cooking the moong dal in the cooker reduces the cooking time.

I prefer dal to be in shape I don’t like the mashed dal, most of the time the dal will be mashed when cooked in cooker.

Broken wheat pongal

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I and amma make ponagl using broken wheat it’s easier than the rice pongal. We started including broken wheat in our diet from past 7 to 8 years ago; coz rice is not always good. We have rice only in the noon, so when we have to make pongal or bisibelebath for breakfast we use broken wheat and there is no difference between rice pongal and broken wheat pongal. I also thought of introducing Indian breakfast menu specifically south Indian breakfast, so I thought will start with this healthy recipe. So let’s get to the recipe.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30
Makes:   Serves 2

What you will need

½ cup moong dal

½ cup broken wheat (roasted for 5 minutes or until there is this wheat aroma)

½ tsp turmeric powder

1 inch finely chopped or finely grated

2 chillies slit

1 tsp peppercorn crushed

1 tsp jeera crushed

Curry leaver 10 to 15

Coriander ¼ cup finely

½ tsp salt

1 tbsp grated coconut

½ tbsp oil

2 cups water

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How to make

In a pan add the moong dal and dry roast it or add little oil and roast it for 2 to 3 minutes then add water and turmeric and let it boil for 14 to 20 minutes, check if the dal is cooked if its cooked add the ginger, coconut and salt and let it boil for 5 more minutes then add the broken wheat and let it cook for sim for 10 minutes or until its cooked.

In another pan add the oil, once the oil is heat add the crushed jeera, pepper , chillies and curry leaves, then off the stove and ass the coriander and mix well, then add the seasoning/ tadka with cooked moong dal and broken wheat, heat it for 2 minutes it ready to serve with some ghee on top.

Notes

You can make this pongal using rice too.

You can reduce the moong dal quantity but I prefer equal quantity.

Broken wheat should be dry roasted before using.

 

Okra/Bindi Kurkure or fry

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Bindi is my DH’s one of favorite vegetables, anything I make using Okra he will eat without any fuss. This is my amma’s recipe. I who does not like bindi will eat it when made this way. It’s yummy but adds calories, so let’s get to the recipe.

Basic Information:
Preparation Time: 15 minutes                                                                                                       Idle time: ½ an hour
Cooking Time: 25 to 30 minutes
makes: 2 to 3 servings

Ingredients

500gms Bindi /Okra (cute it into thin strips)

2 tspn gram flour/besan flour

1 tspn chat masala

1 tspn chilly powder

1 tspn lemon juice

Salt to taste

¼ tspn turmeric

Veg oil for deep frying

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How to make

In a bowl take the thin strips of bindi add all the ingredients except oil and mix well. While mixing gently mix so that the okra so that the okra does not break, just gently mix it and coat the ingredients well and let it rest for some time, it’s like marinating the bindi. Then once the oil is hot deep fry the okra until golden brown and it’s ready to serve.

Notes

The taste is better and good if bindi rest for sometime before frying.

IF the marinated okra stays over night and then if you fry it, it tastes better

Mandaki or puri or puffed rice Upma

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It’s actually called mandaki in proper Kannada. The original recipe’s name is mandaki usli. It’s a very simple, healthy and tasty recipe. This recipe is from the mid North West part of Karnataka and mirchi bajji along with this is a great combination. In this recipe instead of puffed rice you can use beaten rice/avallaki or just plain cooked rice. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Cooking Time: 20 minutes
makes: 2 plates

What you will need.

4 cups – puffed rice
6 cups – water
½ tsp – turmeric
2 tsp – lemon juice
1 tbsp – roasted gram powder (just take one tbsp roasted gram and powder it)
1 tsp – mustard seeds
1 tsp – channa dal
1 tsp – urad dal
1 tbsp – vegetable oil (or just any veg oil)
1 onion – medium sizes finely chopped
6 green chillies – split into two or more according to your taste
1 small capsicum/bell peppers – chopped into small squares
1 small potato – chopped into small squares
½ cup – fresh grated coconut
Curry leaves little
finely chopped                                                                                                                                                                              Salt to taste’

 

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Soaking the puffed rice in water (2 nd pic)

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How to make.

Take pan or kadai once its heated add oil, when the oil is hot add mustard seed, urad dal and channa dal, after 30 seconds add the onion , chilly, potato ,curry leaves, turmeric and salt they let it cook in medium fame until the potatoes are done, it might take fifteen minutes. Then add the capsicum and grated coconut mix it well and cook for more five minutes. Then take a big bowl add water and soak the puffed rice for 3 to 5 minutes, then drain out the excess water. Then take the soaked and water drained out puffed rice in a bowl then add lemon juice and roasted channa powder and mix well. Then add the puffed rice in the pan and mix with sauté onion mixture and mix it well nicely and add coriander and it’s done , this recipe is good with the mirchi bajji. Mirchi or chilly bajji recipe will be posted soon.

 

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Notes

*don’t soak the puffed rice too much in the water will become soggy.

*when adding salt be a bit careful coz in puffed rice there will be a little salt so add accordingly.

*when adding beaten rice instead of puffed rice  you need to soak but don’t add the powdered channa

*when adding rice instead of puffed rice don’t add powdered  channa and use one day older rice it tastes good.

*In the pictures I have not added capsicum  or potato, but usually add capsicum most of the time.

PS (the photos are not that clear)