Showing posts from January 9, 2011


(Both Sweet and Khara(spicy) Pongal Recipes) First of all wish you all a very Happy Sankranthi!So thought of sharing the traditional Pongal recipe today:) INGREDIENTS  For Sweet Pongal Rice - 1 cup Moong Dal - 1/2 cup Milk - 1 cup Jaggery - About 200 grams. Cashewnuts - About 10-12 Ghee - 5-6 Tsp. Raisins- 10-12 nos Few strands of saffron 2.5 to 3 cups of water How to Make Take a saucepan and dry roast the moong dal in it.   Cook the rice and moong dal with 2 1/2 cups of water and 1 cup of milk in the saucepan.  Take another saucepan and dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. (Note: Strain the jaggery to remove the dirt)  Heat the jaggery syrup again and stir till it becomes slightly sticky.  Add the cooked rice and dal. Mix well. Seasoning:  Cashews,Raisins in  ghee and add to the Pongal . Mix well and serve hot. INGREDIENTS  For Avarekai Khara(Spicy) Pongal 1 cup Rice 1 cup moong dal 10-15 peppercorns 1 cup A


Soft fluffy idlis!!Who doesn't wanna eat?!Learnt this from my MIL.She makes awesome soft idlies:).For some variation,Coriander leaves and green chilles can be added to batter and the same process as below be followed for Masala Idlis. Ingredients: 1 measure Urad dal 2.5 measure Idli Rava(Idli Tari in kannada) or 2 cups Rice can be used salt to taste Little oil for greasing How to make : Wash and Soak Urad dal and Idli Tari (Rava) separately for 8 hours. Wash and drain the Urad dal and Idli rava.  Grind them separately in a grinder.(make sure not to add too much water). Mix the ground Idli rava  and urad dal together into a thick batter. Mix salt and set aside in a warm place for 8-9 hours for fermentation.(Make sure you use a big container as the Idli batter might spill after fermentation) Idlis are ready to be cooked when the batter is well fermented. Grease the Idli moulds with very little oil . Fill each of the moulds with 3/4th full of batter. Stea


B asically a North Karnataka delicacy,Badnekayi(Eggplant) Ennegayi goes well with Chapathis and rice.Its a high calorie dish as more oil is used for frying!But makes a Yummy eat occassionally! Ingredients: 8 small purple coloured eggplants 1.5 tbsp Oil 1 tsp Mustard seeds A strand of curry leaves A generous pinch of Asafoetida 1 onion cut finely Salt as per taste For the Masala: 3/4 cup Grated coconut 3  tsp Coriander seeds 2 tsp Jeera 3-4 Cloves little cinnamon powder/stick 8-10  Dry Red Chilies, low/medium spiced 2 tsp Sesame seeds/Til,  white 10-12  Peanuts 1 tsp tamarind water(instead even 1 tomato can be used) 1 medium sized Onion cut How to make the Masala : Dry roast the coriander seeds, jeera, red chilies, cloves, cinnamon, til and peanuts until the peanuts start popping a little(make sure none of the spices are over roasted) Grind the roasted spices with coconut, onion, tamarind, and  salt; Add just enough water to make it a coarse


Tondekayi Godambi Palya in Kannada!   tondekayi  (Kannada - ತೊಂಡೆಕಾಯಿ) Ingredients: 1/4 kg Tindora/Tondekayi/Ivy gourd 8-10 cashews 1 small cup shredded coconut 4-6 chillies(according to your hot level) 1 tsp mustard seeds 1/4 tsp jeera  A pinch of Asafoetida 1 tsp tamarind juice salt to taste How to make: Cut the Tindora in to small pieces . Pressure cook tindora and cashews .(only one whistle in the cooker) Grind 3 cashews,chillies,jeera,mustard seeds ,tamarind ,hing,shredded coconut by adding little water to a smooth paste.(make sure its not too watery) Now take a kadai.Add little oil to it . Season with mustard seeds and transfer the ground contents to the kadai. Mix well and fry the contents for 2 minutes. Transfer the cooked Tindora+cashew contents from the pressure cooker (by draining extra water) to the kadai and mix well.Add salt to taste. Let it simmer for 5-7 mins. Serve hot with Chapatis/Phulkas Nutrition value: Ivy Gourd is rich in beta-carotene.