Tag: recipe

TOMATO CHUTNEY

 

Tomato is grown and eaten around the world. It is used in diverse ways, including raw in salads, and processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Tomato juice is sold as a drink, and is used in cocktails too.

Tomatoes are acidic, making them especially easy to preserve in home canning whole, in pieces, as tomato sauce or paste. The fruit is also preserved by drying, often in the sun, and sold either in bags or in jars with oil.

Tomato is 95% water, contains 4% carbohydrates and less than 1% each of fat and protein.

When you get Tomato in plenty and much cheaper rate you can make various items and store for future use.  Sauce, Jam, ketchup, chutney, pickle, tomato powder, tomato paste etc.,

Today I am showing you simple way of preparing Tomato Chutney.  Also I have added some cherry tomatoes which I harvested from my garden.

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PINEAPPLE GOJJU/GRAVY

Pineapple can be consumed fresh, cooked, juiced, or preserved.  It is very rich in vitamin c and manganese.  It is consumed raw, cut into pieces along with salt for taste.

Pineapple is widely used in preparing dishes.  One of the popular recipe is Gojju/gravy.  Today let us see how to prepare Pineapple Gojju/Gravy.  It is very easy to prepare and tasty too, liked by all age groups.

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ORANGE PEEL CHUTNEY-KITTALE SIPPE CHUTNEY

Chutney is South Asian Cuisine prepared from various mixture of spices, vegetables or fruits.  It can be wet to dry, coarse to fine.  It is combined with a wide range of food.

Chutney is prepared in many varieties.  One of which is Orange Peel Chutney.

Today I prepared Orange Peel Chutney which is very easy to prepare and taste is outstanding.  Everybody at home liked the tongue licking chutney.  It goes well with hot rice with a dash of ghee, chapathi, dosa etc.,

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Jilebi-Jalebi

jalebi,jilebi,sweet,indian sweet

 

Jilebi/Jalebi is a popular sweet in India. It is made by deep frying maida batter in

circular shapes and soaked in sugar syrup. It is prepared commonly during Deepavali/Diwali and Ramzan.

Let us make this Deepavali/Diwali sweet by learning how to prepare Jilebi/Jalebi.

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CHAKKULI HITTU-CHAKLI POWDER-MURUKU POWDER

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Chakkuli/Chakli is one of the most famous authentic traditional fried snack/food item of South India. It is prepared by using Rice and Urad Dal. Chakkuli/Chakli is prepared in many varieties and with different ingredients. Instant Chakkuli/Chakli is also famous for time saver. But naturally, taste always differs with instant and traditional way of preparing Chakkuli/Chakli.

Today I am showing the very traditional way of preparing Chakkuli/Chakli Hittu/powder.   Though it looks time consuming and tedious for many people, I am sure once you try this out you will never look back for other varieties. You can try out instant Chakkuli/Chakli recipe also.

You can prepare the Chakkuli/Chakli hittu or Chakkuli/Chakli flour and store in a container and fry Chakkuli/Chakli whenever necessary.   Add salt and you can store for more than a year.  As Chakkuli/Chakli flour is older Chakkuli/Chakli comes out very well and taste increases.

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HAGALAKAYI GOJJU-BITTER GOURD CURRY

HAGALAKAYI GOJJU-BITTER GOURD CURRY

HAGALAKAYI GOJJU-BITTER GOURD CURRY

Bitter Gourd, as the name itself says it is bitter in taste. Outer flesh is tough. It is very good for health. It is used for variety of ailments like stomach complaints, relieve diabetes, laxative, anthelmintic, emetic, treatment of cough, respiratory, skin diseases, ulcer, rheumatism, gout. As it tastes bitter, while making recipes right proportion of salt, sour, sweet, spice to be added. It is a low calorie vegetable and has many nutritional values.

Bitter Gourd is called as Hagalakai in Kannada, Karela in Hindi, Kakarakaya in Telugu, Pagarkkai in Tamil, Pavayka in Malayalam.

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INSTANT RAGI DOSA-INSTANT FINGER MILLET DOSA

Instant Ragi Dosa

Instant Ragi Dosa

Ragi is the common name of Finger Millet in Southern part of India. The state of Karnataka is the largest producer of ragi in India. This is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. It is rich in protein and fiber. It has the least amount of fat in them.

Ragi is a great source of iron making it is beneficial for individuals with low hemoglobin levels. Ragi is helpful for development of bones in children. It is also a diabetic food as they contain higher amounts of fiber over other cereals and millets. Diets based on whole finger millet have a lower glycemic response i.e. lower ability to increase blood sugar level. It helps in lowering the cholesterol levels.

Ragi is normally consumed in the form of flour-based foods such as roti (unleavened pancake), mudde(stiff porridge/dumpling) and ambli (thin porridge). Ragi can be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various Indian preparations like dosas, idlis and ladoos. One famous and tasty recipe of Karnataka is Ragi Malt or Hurihittu.

Today let us learn how to make tasty Instant Ragi Dosa. You can try out my other recipes in Ragi like Ragi Dosa, Hurihittu, Ragi Laddoo.

Ingredients :

Ragi Flour                             2 cups

Wheat/rice flour                1 cup

Curds                                      1 cup

Salt to taste

Oil as required

 

Method :

In a bowl mix ragi flour, wheat/rice flour, curds and salt. Add water to get the consistency of dosa batter.

IMG_20140712_072650 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Close the lid and keep for 20 mts. If you are in emergency, you can make dosa immediately also.

Now mix the batter well and add water if necessary.

Heat the griddle put some oil.

Take one ladleful batter, put on the griddle. You can make dosa to your thickness.

IMG_20140712_072703 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Cook in medium flame. You can make fine roast.

Flip and cook for 30 seconds.

IMG_20140712_073050 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now Instant Ragi Dosa is ready to eat.

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I have served with Onion Gojju today.  You can serve with any chutney of your flavour and sambar.

 

Tips :

Ragi Dosa is very nutritious and healthy. It can be consumed as diet food. If you are making Instant Ragi Dosa for a diabetic, then you can avoid Rice Flour.

RAVA VANGIBATH-SPICY VANGIBATH-SOJI VANGIBATH

Rava Vangibath

We have already learnt about Vangibath, as one of the most delicious rice item and very popular in Karnataka.

Today let us learn how to prepare Rava Vangibath. It is also prepared as breakfast and in festivals like Ugadi, Gowri-Ganesha, Vara Mahalakshmi, Deepavali. It is also prepared in functions, marriages, kitty party, get-together.

It is a spicy dish. It is very easy to prepare.

As already said, I usually keep ready masala powders in my kitchen, like Rasam powder, Sambar powder, Vanginath powder, Bisi Bele Bath Powder so that dishes can be prepared quickly.

Try out this recipe and give your feedback.  Also try out my other recipes Vangibath, Methi-peas bath, Capsicum bath, Cabbage Bath.

Ingredients :

Medium Rava                                                           2 cup

Tomato                                                                      ½ cup

Green chillies                                                           5-6 big

Vangibath Powder                                                 4-5 tbsp

Turmeric                                                                   ½ tsp

Tamarind Pulp or Lemon Juice                        3-4 tsp

Dry coconut                                                             3-4 tsp

Mustard                                                                     ½ tsp

Oil                                                                                4-5 tsp

Water                                                                         5 cups

Salt to taste

Any other vegetables which you would prefer say brinjal, capsicum, carrot

Method :

In a pan put oil, when it is hot put mustard seeds. When it splutters put turmeric and cut green chillies.

IMG_20140711_064547 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Add cut tomatoes and cook for 2-3 mins.

IMG_20140711_064812 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now you can add any other vegetables of your choice and cook for 3-4 mins.

Add salt, tamarind pulp and vangibath powder and mix.

IMG_20140711_065420 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Add water to it and bring to boil.

When the water is boiling, lower the flame, slowly go on adding roasted rava while stirring continuously.

IMG_20140711_070431 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Cover the lid and lower the flame and allow to cook for 2-3 mins.

Now fold Rava Vangibath well and add dry coconut, curry leaves, close the lid and keep for another 2-3 mins.

IMG_20140711_072208 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now Rava Vangibath is ready to serve.

It can be served along with tomato-onion raitha or any raithas. It can also be consumed without any side dish.

It goes well with any Kesaribath, which is commonly known as Chow Chow Bath.

Try out this easy spicy recipe and give your valuable comments and feed back.

 

Tips :

Rava should be well roasted to get perfect texture.  I always boil water in a separate bowl and add, so that my time saves while doing Rava Vangibath.

 

 

 

 

BANANA KESARIBATH-BANANA RAVA KESARI-SOJI BATH

Banana Kesaribath

Banana Kesaribath

Kesaribath is one of the traditional South Indian sweet dish which is prepared with Rava/sooji. The name in it says Kesari-bath, Kesari is the main item which gives special flavor and colour. Kesari/saffron is the dried stigma of the flower of saffron crocus and is the world’s most expensive spice. Commonly artificial colour is used to prepare Kesaribath.

Kesaribath is commonly prepared for many occasions. It is prepared on festivals and also for Naivedya, especially on Sathyanarayana Pooja Day. It is also prepared on auspicious days while performing upavasa, for breakfast along with Rava Upma, Rava Vangibath.

Today let us learn how to prepare Banana Kesaribath but without any artificial colour.

Ingredients :

Chiroti Rava/soji                            1 cup

Ripe Banana (Big)                           1

Milk                                                    ½ cup

Sugar                                                   1 cup

Water                                                  3 ½ cups

Cloves                                                5-6

Cashew & Raisins                           8-10

Ghee                                                   1 cup

Elaichi/cardamom powder       ¼ tsp

 

Method :

Melt 1 tsp ghee in a pan and fry cashew and raisins till golden brown.

Remove them in a separate bowl and keep aside.

In the same pan along with ghee, fry chiroti rava until it is golden brown.

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In a pan put 1 cup water and 1 cup milk and bring to boil.

Squeeze banana and add to it. Add 2 tsp ghee and sugar and bring to boil.

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When milk is boiling, lower the flame, add roasted chiroti rava keep stirring continuously to avoid lumps. (If any lumps are formed, you can break them with the back of the stirring spoon but this should be done immediately)

Close the lid and cook for 2 mins.

Add 2 tsp ghee and fold once and keep for 2 mins in low flame.

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Now add remaining ghee, cardamom and roasted cashew raisins and mix well.

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Banana Kesaribath is ready to serve.

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It is consumed along with Upma, Rava Vangibath. Along with Upma it is called Chow Chow Bath.

 

 

 

Tips :

You can add more ghee as per your requirement. Adding more ghee makes Banana Kesaribath fluffier and extra rich.