Tag: spicy

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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VEGETABLE CHUTNEY-TARAKARI CHUTNEY

As everybody knows vegetables plays an important role in preparing dishes.  They are used in our kitchen in various forms.  They are the source of vitamins, minerals, salts, amino acids, fibre etc.,  They are used in sambar, pulav, bisibelebath, curries, palya, salads etc.,  All vegetables have typical flavour and taste.  Some vegetables are not liked due to their smell and taste.  But today’s dish is an exception to it.

Today I am showing you a yummy and nutritious chutney using various vegetables.  This is very good idea to make children consume vegetables.

I have used carrot, radish, cabbage, capsicum.,   You can add various vegetables as per your choice.

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SPRING ONION GRAVY-EERULLI HOOVU GOJJU

Spring Onion/Eerulli Hoovu smells alike Onion but taste differs.  Various dishes are prepared from these.

 

It is also used for decorative purpose in the dishes.

 

Today let us learn an easy and tasty recipe Spring Onion gravy / Eerulli Hoovu gojju which can be consumed with chapatti, dosa, hot rice etc.,

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BHAKARWADI-SPICY ROLLS

Bhakarwadi is a Gujarati fried roll, crispy, spicy, tangy snack item.  It is prepared as a snack too.

Ingredients :
All purpose flour/Maida        1 cup
Gram Flour/besan                 3/4 cup
Turmeric                                  1/2 tsp
Oil                                              1 tbsp + for deep frying
Chilli Powder                            3 tsp
Sesame seeds/til                     1/4 cup
Poppy seeds/khukus              1/4 cup
Ginger     grated                      1/2 tsp
Coriander powder                   1/2 tsp
Cumin powder                         1/2 tsp
Coconut grated                        1/2 cup
Green chillies                           3
Coriander leaves                      2 tbsp chopped
Asafoetida                                1/4 tsp

Method :

Take a bowl, add maida, besan flour, chilli powder, turmeric, 1 tsp oil and mix well.

Bhakarwadi

Add water slowly and mix to a dough.  Cover and keep aside.

Bhakarwadi

Dry roast sesame seeds and poppy seeds.
In a blender, put these roasted seeds, coriander seeds, ginger powder, cumin powder, green chillies, asafoetida and grind into fine powder.
Add finely chopped coriander leaves, salt to taste and mix well with the masala.

Take pan and heat oil for deep frying.

Now divide the dough into 8 equal parts.  Roll out one portion dough into chapati and spread the masala mix on the rolled chapati.

Bhakarwadi

Bhakarwadi

Start rolling the chapati tightly without any air inside.

Bhakarwadi

Apply water on the edges and close.

Bhakarwadi

Cut the rolls into thin pieces and gently press the pieces.  Let the pieces be of same size so that frying will be equal else smaller piece will be fried and bigger one will not be fried.

Bhakarwadi

Bhakarwadi

When oil is ready for frying turn the flame to low/medium and gently drop the Bhakarwadi pieces into the oil.

Bhakarwadi

When Bhakarwadi’s turn golden brown remove from the oil on a kitchen towel to absorb extra oil.

Bhakarwadi

Now Bhakarwadi’s are ready to serve.

Bhakarwadi

Transfer the remaining Bhakarwadi’s into an airtight container and you can store for about 15-20 days.

Tips :
You can add more Masala to be more spicy.  Once you roll into tubes gently press by your hand and cut into pieces.  Flame for frying should not be too high nor too low.  Else Bhakarwadi’s gets burnt and before it is cooked.

MASALA IDLI CUBES-SPICY IDLI

Idli is commonly prepared in India.  Very easy, healthy recipe, easily digestible for all age group.

If you are bored of eating/preparing Idli and you want to surprise the family members with a new dish…… try this Masala Idli Cubes.
Sometimes Idli will be left over and we do not want to waste it.  How to make use of it ? You can try this Masala Idlis.

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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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HULI THOVVE-SPICY DHAL

Huli Thovve is famous Karnataka special traditional curry prepared from Toor Dhal.  It is usually prepared in marriages or festivals.  It makes a good combo with Majjige Huli/Spiced Yoghurt Curry.  Huli Thovve can be prepared along with sweet pumpkin or ridgegourd.

Huli thovve is mixed with hot rice along with a dash of ghee.  Take a spoonful of mixed rice and dip or roll it in Majjige Huli and consume.  It gives a very special taste.  Once you go with this taste you will never say no to this combo.

Today let us learn how to prepare Huli Thovve along with sweet pumpkin.

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MAJJIGE HULI-SPICY YOGHURT CURRY

Majjige Huli is common Spiced Yoghurt Curry.  It is usually prepared by using Ash Gourd.  It is consumed with cooked rice.  It is also good combination along with Huli Thovve, a famous traditional dal curry.

Today lets us learn how to prepare Majjige Huli.

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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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BAJJI-HEEREKAI BAJJI-RIDGE GOURD BAJJI

 

HEEREKAI/RIDGE GOURD BAJJI

HEEREKAI/RIDGE GOURD BAJJI

Bajji is one of the famous Indian Snack. It is prepared with Chana flour/Gram flour.

It is a popular spicy fried, crispy snack. It is very easy to prepare.   It is served in lunch or evening snack.

Today I am preparing Heerekai/Ridge Gourd Bajji. Batter has to be prepared to make Bajjis and you can also use Onion, Capsicum, Potato in place of Heerekai/Ridge Gourd.

When it is raining, not able to go out, Bajji can be prepared and have with hot Tea.

Ingredients :

Gram Flour/Chana Flour           2 cups

Rice Powder                                    2 tsp

Heerekai/Ridge Gourd               2 nos.

Chilli Powder                                  4 tsp

Cooking Soda                                  one pinch

Oil for frying

Salt to taste

 

Method :

Peel the skin of Heerekai/Ridge Gourd.

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Make thin slices.

Steam cook for 3-4 mins. You can also keep in oven for about 30 seconds.

 

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In a bowl mix chana powder, chilli powder, salt to taste, cooking soda, rice powder.

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Add water and prepare batter. Keep for about 20 mins.

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Meanwhile keep oil for frying.

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Put a drop of batter into oil to check whether oil is hot enough to fry bajji’s. If it comes up immediately, oil is ready.

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Dip sliced Heerekai/Ridge Gourd in the batter and drop into the oil for frying.

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Fry until it is golden brown. Fry Bajjis in medium-high flame.

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Serve hot Bajjis. It can also be eaten along with mint chutney/tomato chutney or tomato sauce.

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Tips :

Batter should not be too watery. You can also fry Bajji as soon as the batter is prepared. I prefer to keep for about 20 mins so that Bajji will come out crispy. Chilli powder can be added as per individual taste.