Bhendi Sambar/Bhindi Sambar/Okra Sambar

Bhendi Sambar

Ingredients:

10-15 Okra/Bhendi chopped into medium size pieces. Approx 2-3 off each
3 TSP Sambar Masala
Salt to taste
1 cup of Cooked Toor Daal/ Arhar ki Daal
1.5-2 cups water
3/4th to 1 TSP Tamerind paste/extract  or to taste
2 TSP Jaggery or to taste
2 TSP oil
Curry leaves
Mustard seeds
Asafoetida(Hing) 
1/4 TSP Turmeric powder


Procedure:

• Pour oil in a pan and let it heat up. Once heated add Mustard seeds,Curry leaves,Asafoetida(Hing).
• Add chopped Bhendi/Okra pieces.(Before chopping the Okra, make sure it is not wet, it should be perfectly dry so that it won't become sticky while cooking.)

• Add Turmeric powder. Stir once.
• Cook for 5-7 minutes. You will see them soften up little bit.
• Add water, Sambar masala,Jaggery.
• Let the mixture come to proper boil.
• Add cooked daal to it.  
• Add salt.
• Cook for 5-10 minutes. Taste and add Tamerind/Jaggery/Salt as per your taste. Also, quantity of water depends on how thick or watery consistency you want.
• Garnish with chopped coriander leaves.
• Serve hot with hot Steamed rice.

Health benefits of Okra:

superior fiber content which helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.It helps to neutralize acids, being very alkaline, and provides a temporary protective coating for the digestive tract.Good for constipation,Good in normalizing the blood sugar and cholesterol level.Okra's vitamin C is an antioxidant.

Okra is good for preventing diabetes.

Chutney Pudi / Pud Chutney / Lentils Powdered Chutney

I tasted this Chutney after marriage. This is a recipe by my Mother in Law.
In Karnataka this is used as a side dish with Dosas , Idlys.
Having lentils in it makes it rich in proteins of course.
Try and tell me how do you find it.
At first you may find it dry so add little oil to it and then eat with Dosa/Idly.


Ingredients:
1 Cup Bengal gram
1/2 Cup Urid daal ( White lentils)
Red chillies to taste ( I took handful of them )
1 Cup Desiccated coconut
Kokum 2-3 halves (Garcinia Indica) Amsul in Marathi 
Turmeric 1/2 Tsp
Salt to taste
2 Tsp Jaggery ( optional or to taste )
Mustard seeds
Asafoetida
fresh curry leaves


Procedure: 

1. Take 1-2 Tsp oil in a pan and roast red chillies in it for 5-6 min on medium flame. Roasting it so that rawness of chillies is gone. Once you see they are turning little blackish immediately remove from the heat and keep aside.
2. Dry roast both the lentils separately( In different pans) ; until rawness is gone. Keep stirring continuously so that it wont burn. Once roasted well keep both the lentils aside.
3. Dry roast the desiccated coconut too on Low flame until it turns light brown.
4. Once all the ingredients are cooled down, put red chillies and lentils in mixer and grind coarsely.
5. Then add jaggery,Kokum,Salt and grind again.
6. In a separate pan  pour 2 Tsp oil. Once heated add  1-1.5 Tsp mustard seeds. When they splutter add Asafoetida, Turmeric ( 1/2 Tsp) , Fresh curry leaves. Switch off the stove now.
7. Add the ground powder to this seasoning.
8. Mix well with hands.
9. Store in a dry container.

While serving with a Dosa ; add little oil to it.

Enjoy Madi!  That is  Enjoy in Kannada. :-)

Idly / Steamed Rice Cakes

A famous Breakfast, or even sometimes Lunch/Dinner. Healthy being steamed. I know, no need to talk about Idly.. isn't it?
Posting a recipe here using Idly Rava.


Ingredients:
2 Cups Idly Rava
1 cup Urad daal ( white lentils)
1 Tspoon Fenugreek seeds ( methi seeds)
Handful of Poha ( flattened rice / Powa )


Procedure:

1. Wash Idly Rava,Lentils,Fenugreek seeds and soak all the ingredients in water for 5-6 hours. Water should be enough. Much above the ingredients.
2. Once soaked, remove all the water. Grind them in Mixer to a consistency just towards coarse but not coarse or fine. While grinding add enough water to smooth grinding.
3. Consistency of batter shall be pouring consistency. Pancake batter consistency.
4. Once the batter is ready, pour it in a container and cover it with a lid. Keep aside in warmer place for 10-12 hours for fermenting to take place. e.g overnight.
5. After 12 hours, you will see the batter has blown up. Add 1-1.5 Tsp salt to batter.
6. Keep water for boiling in a pan. If you have Idly mold,  apply/spread oil to the mold first. Pour the batter ( as per the size of the mold. ) 3/4th fill in the mold.
7. Steam for 12-14 min. 
8. Keep aside for cooling. Don't try to remove Idly when it is hot, it will be very soft then. Give 5-6 min to cool down then remove it using spoon.

Serve hot with Sambar or Coconut chutney or Ground nut chutney.

Idly is a good option for food when you having a throat infection and avoiding oily stuff. It is hot,soft and healthy what more we want? 

Enjoy!!

#idlirecipe #southindianfood #indianrecipes

Karnataki Style Tomato Rassam / टोमँटो रस्सम

Since long I wanted to put this recipe, today was the day may be:)
I am giving the basic style here. The ingredients how many will be totally depend on your own taste. Hence  adjust the quantity as per your taste  :)


Ingredients:


Half cup Tuvar daal
1 medium sized tomato
1/2 Tsp Turmeric
1.5 Tsp Rassam masala
1/2 Tsp Tamerind extract
Jaggery as per taste
Salt to taste
Mustard seeds,curry leaves,Asafoetida for seasoning
Chopped Coriander leaves for garnishing


Procedure:

1. Cook Tuvar daal in cooker for 3 whistles (whistles depend on your cooker) 
2. Cook tomato in cooker. ( Should be able to make paste out of it) You can also cook it in microwave if you want. Cook it till it totally becomes soft and able to make a paste out of it. Once cooked, make a pure of tomato in mixer.
3. Keep around 2 cups of water in pan to heat.
4. In water,add tomato pure, turmeric, Tamerind extract/pulp,jaggery.
5. Let it come to boil. Add Rassam masala.
6. Boil it till it comes to a nice boil.  
7. Remove the water from cooked daal if it is there before adding to the water mixture because it will make Rassam more watery. Adjust water as per your taste or choice of consistency 
8. Add cooked and mashed Tuvar dal now. 
9. Stir well.Add salt.Mix well.Taste and check the spices. Add if necessary.
10. Once it comes to a nice boil, all the ingredients are proper. Make the flame on slow. And keep a small pan on stove ready for seasoning.
11. In this pan add 1 Tsp pure Ghee. Once hot, add mustard seeds. Let it splutter well. Add Asafoetida,curry leaves. 
12. Add this seasoning on the top of Rassam. 
13. Garnish with chopped Coriander leaves.

Serve with steamed rice...hot hot :)

पेसरट्टू / Green Gram n rice dosa

One more Dosa without fermentation which makes me feel a healthier Dosa. Also, whole Green gram makes it rich in Protein and energy. Green gram is one of those who doesn't loose their protein profile even after cooking. :)

I think that is why green gram curries are so healthy.

Alright then, Enjoy your healthy Andhra cosine's Pesarattoo :) Green gram Dosa....

To give a spicy edge, i made Potato Bhaji (which is used in usual masala Dosa)

Preparation time: 15 minutes

Serves - 8 to 10 Dosas

Ingredients:

1 cup rice

1 cup whole green gram

2 T spoon grated ginger

4-5 green chillies

2 spoons cumin seeds

4-5 sprigs of coriander leaves

salt to taste

1/4 T spoon sugar

Procedure:

1. Soak rice, green gram together for 7-8 hours.
2. Grind rice-gram together in mixer along with grated ginger,green chillies,coriander leaves,cumin seeds,salt,sugar. While grinding add little water.
3. Keep the consistency of batter little thin than normal dosa.
4. Heat the griddle with little oil.
5. Spread the batter in circular motion to make dosa.
6. Roast well. Flip the Dosa and keep it on griddle for a minute or two. Don't overcook the other side.

Serve hot with coconut chutney or potato dry curry.
Note: If you want Dosa to be more crispy, take 1:2 proportion of Rice-Dal. That is if you take 1/2 cup rice, take 1 cup whole green gram. This serves ( 1/2 cup rice+1 cup green gram) around 8 Dosas.

RJR Roti

I was wondering what to call this roti as we dont have any particular name for this roti :) as we tried it from our own imagination.

The 3 letters signify Rice-Jowar-Raagi. It has these 3 flours :)

A very simple but i feel a healthy recipe.

Ingredients:

Rice flour:Raagi flour:Jowar flour in 1:1:1 proportion

onion finely chopped

green chillies as per taste

cumin seeds

Lots of coriander leaves finely chopped

Dill leaves finely chopped ( optional as many ppl dont like it )

salt to taste

water

oil

Procedure:

1. Add all the flours,chopped onion,chopped coriander,chopped green chillies,salt,cumin seeds,chopped dill leaves.
2. Mix well.
3. Add enough water to make dough.
4. The consistency should be like dough of "thalipeeth" , "akki roti".
5. Apply oil to tava.
6. Take little quanity of the dough and flatten it on tava to make a round shaped thin roti.

1. Sprinkle oil from the sides after 3-4 minutes of roasting.
2. If the underside is done,flip the roti, and roast the other side as well.
3. Serve hot hot with groundnut chutney.( I like it even with tomato sauce).
   

Jowar gives strength, raagi gives calcium,rice gives carbohydrates, dill is known for good digestion, relief from insomnia,oral care. Dill has been in use in culinary and in medicines since ages.

अडई दोसे / Adai Dose / Mixed lentil Adai Dosa

This dosa recipe belongs to Tamilnadu. Contains 5 types of daal and rice..i like this dosa because it doesn't have fermentation. :) Also nutritious and something variety of dals in it makes it healthy and tasty both :)

Hope you all like it........

Enjoy !!!

Preparation time: 20 min apart from 1 hour of soaking

Cooking time: 2 minutes :) just for making dosa..

Ingredients:

1 cup rice ( I have tried with different rice varieties  Idly rice , Basmati , Sona masoori )
Chose whatever you like :)

1/4 cup urad dal

1/4 cup bengal gram ( Chana daal )

1/4 cup yellow moong dal

1/4 cup toor dal

Asafoetida

5-6 twigs curry leaves

red chillies as per taste

1 spoon black paper

water as required to grind to dosa batter consistency 

salt to taste

oil

Optional: Drumstick leaves approximately half bowl.

green gram 2 table spoon

Procedure:

1. Soak rice, all 4 or 5 dal together in enough water for around 1 hour.
2. Grind the mixture along with red chillies, Asafoetida,paper.
3. Consistency of the batter should be little more thicker than normal dosa batter.
4. Do not grind fine.. it should be little ..very little coarse.
5. Add finely chopped curry leaves,drumstick leaves and salt to the mixture.
6. Mix well.
7. Keep the tava on stove and pour 1 table spoon oil. Spread it well.
8. Once tava is hot enough pour a ladle full of the the batter and make a dosa.

(working from center towards outwards :) all of you must be knowing this..already :)

Serve HotHot with tomato sauce ( i like this combination a lot) or a fine coconut/ground nut chutney. :)

Healthy drumstick leaves: Rich in Vitamin A ,C, iron.

But since it is little bitter in taste, we put it in such a way that we wont realise the bitterness but still get the benefits :) Very very good for health. So ..do add it in this recipe.

दाक्षिणात्य पद्धतीचा पुलाव - Pulao

साहित्य :

१ कप तांदुळ

३ ते ४ कांदे उभे बारीक़ चिरून घेतलेले

200 ग्राम पत्ता गोबी उभी बारीक़ चिरून

७ ते ८ हिरव्या मिरच्या किंवा चवीनुसार घेणे

५ ते ६ पाकळ्या लसुण

मूठ भर मावेल इतपत पुदीना

कोथिम्बिर

अध्रक किसुन घेतलेला

दालचीनी १ काड़ी

४ ते ५ लवंगा

२ मोठे चमचे खोवलेल नारळ

1 मोठा बटाटा उभा बारीक़ चिरून . finger चिप्स जसे असतात तसा

१ वाटी मटार

१०० ग्राम श्रावण घेवडा

१०० ग्राम गाजर उभा चिरून

चवीनुसार मीठ

पाणी

३ ते ४ मोठे चमच तेल

जीर फोडणी करता

कृती:

कुकर मधेच डायरेक्ट करुयात.

तांदुळ धुवून घेउन पाणी काढून भांड्यात १० मिनिटे ठेवा। तो पर्यन्त मसाला बनवुन घेउयात.

ओला मसाला तयार करण्या करीता : १ कांदा बारीक़ चिरून घेउन तो लसुण , हिरव्या मिरच्या, दालचीनी, पुदीना,अध्रक,लवंगा,खोवलेल खोबर, किंचित कोमट पाणी असा सगळ मिळुन मिक्सर मधून वाटुन घ्या

कुकर मधे तेल गरम करायला ठेवा.तेल चांगल गरम झाल की त्यात जीर,थोडीशी दालचीनी, लवंग घाला.

सर्वात प्रथम चिरलेला कांदा घाला ,कांदा अर्धा शिजत आला की पत्ता गोबी , गाजर, बटाटा ,बीन्स घाला.

सर्वात शेवटी मटार घाला.सीजन नसेल तर frozen मिळतात ते वापरले तरी छान लागतात.

आता धुतलेले तांदुळ घालून चांगल ढवळुन घ्या.

५ मिनिटे तसाच ढवळत राहिल्या नंतर , वाटलेला मसाला घाला.

१:२ ह्या प्रमाणा पणे पाणी घाला .

चवीनुसार मीठ घाला.

१ दा चांगला ढवळुन घेतल्यावर कुकर च झाकण बंद करून 3 शिट्ट्या होऊ दया.

गरम गरम असताना वरून बारीक़ चिरलेली कोथिम्बिर पेरून वाढा.

Spicy Carrot Salad ( गाजराची कोशिंबीर )

Cooking Time: 15 min

Ingredients:

1. 3- 4 Carrots
2. Salt taste
3. Coriander leaves finely cut
4. LemonCumin seeds
5. Mustard seeds
6. Curly leaves
7. 2-3 Green chillies ( as per the taste)
8. Grated coconut half cup
9. Asafoetida

Procedure:

1. Grate the carrots .
2. Add grated coconut, finely chopped coriander leaves, pinch of sugar in it.
3. Add Lemon juice ( about half lemon or till tastes Little sour )
4. Add salt to taste.

फोडणी /Tadka:

1. Heat the oil in Iron wok.
2. Put mustard seeds
3. Put Asafoetida then cumin seeds , then curry leaves.
4. Put this tadka over the above mixture.
   

Instant Rava Idly ( without fermentation )

Ingredients:

1. 1 Cup rava ( Semolina) ( barik rava/ fine semolina )
2. 1 Spoon gram flour( बेसन) (spoon what we use for drinking soup)
3. 1 Carrot , choped into small cubes
4. 1 Tomato finely chopped
5. Coriander leaves finely chopped
6. Pinch of Baking soda
7. pinch of citric acid
8. Salt to taste
9. Water
10. 2 Table spoon oil
11. Mustard seeds
12. Cumin seeds
13. Curry leaves
14. Urid dal ( उडदाची दाळ)
    

Procedure:

1. Mix Semolina ( rava) and gram flour (besan ) together with little water to make a batter Add a pinch of baking soda, add salt as per taste.
2. Beat the mixture well
3. Soak this mixture for 5 minutes.
4. Add pinch of citric acid.
5. Beat the mixture well again.
6. Apply little oil to the Idly pan/Mould.
7. First put the chopped vegetables ==>carrot,tomato in the mould.
8. Then pour the batter in the moulds.
9. Steam it in the cooker for around 7 - 8 minutes.
10. Heat the oil in Iron wok, put mustard seeds, cumin seeds, chopped corriander leaves,curry leaves, urid dal.
11. In this tadaka, put these Idlies.
12. Shallow fry the idlies for 2-3 minutes.

Note: We can steam the idlies in normal steel pan as well. Keep little water in the pan and boil it. Then keep a small stand inside this pan, and then keep the mould/idly pan on it. Cover the outer pan.

दही वडे

दही वडा :

साहित्य :

१ वाटी उडदाची दाळ

हिरव्या मिरच्या बारीक़ चिरलेल्या

अधरक बारीक़ किसलेला

तळण्या करता तेल

जीरे पुड

कोथिम्बिर ( optional) बारीक़ चिरलेली

पाणी

मीठ


कृती :

1. उडदाची दाळ जवळ पास २ ते अडीच तास भिजत ठेवावी
2. नंतर मिक्सर मधून वाटुन घ्यावी
3. वाटलेली दाळ जास्त वेळ ठेवल्यास तेल जास्त ओढल्या जाते , म्हणुन जेव्ह्ना वडे करावयाचे असतील तेव्ह्नाच वाटुन घेणे उत्तम
4. वाटल्या वर हाताने चांगले फेटून घेणे
5. वडे तळून घ्यावेत
6. लहान भांड्यात पाणी गरम करावयास ठेवावे
7. पाणी कोमट झाले की त्यात मीठ घालावे व नंतर त्या पाण्यात वडे घालावेत
8. १ ते २ मिनिटे ठेवावेत व नंतर हातात धरून पिळून काढावेत
9. दही छान घुसळुन घ्यावे व त्यात १ -२ चिमुट साखर घालावी( दह्याचा आम्बट पणा बघून घालावी ) , किसलेला अद्रक आणि बारीक़ चिरलेली मिर्ची एकत्र वाटावी व दह्यात घालावी ( चावी प्रमाणे मिर्ची घालणे )
10. दही परत चांगले मिसळुन घ्यावे व वाड्यानवर घालावे
11. वरून जीरे पूड थोडेस तिखट अस हाताने घालावे
12. घरी असल्यास चिंच गुळाचा सॉस ही घालावा
13. हवी असल्यास कोथिम्बिर बारीक़ चिरलेली घालावी .
    

टिप :

1. दही बनवताना मीठ घालू नए
2. तळून झाल्या वर ज्या वेळेस वडे वाढायचे असतील त्या आधी कोमट पाण्यातून काढून घ्यावेत

Akki Roti/ अक्की रोटी ( तांदळाचे थालीपीठ )

Akki Roti:

अक्की म्हणजे कन्नड़ भाषेत तांदुळ। म्हणुन अक्की रोटी म्हणजे आपण त्याला तांदळाचे थालीपीठ म्हणू शकतो

साहित्य :
२ कप तांदळाचे पीठ
कोथिम्बिर बारीक़ चिरलेली ( १ ते २ मीडियम साइज़ च्या जुड्या )
७ ते ८ मिरच्या बारीक़ चिरलेल्या ( चवीनुसार कमी किंवा जास्त )
४ ते ५ कांदे बारीक़ चिरलेले
शेपू बारीक़ चिरलेला ( साधारण १ जुड़ी )
कड़ी पत्ता बारीक़ चिरलेला
जीरा
मीठ चवीनुसार
पाणी

कृती:

• तांदुळाच्या पीठात चिरलेला कंदा, कोथिम्बिर,कड़ी पत्ता, हिरव्या मिरच्या, जीरे, मीठ, चिरलेला शेपू घालावा व त्यात मावेल इतपत च पाणी घालून चांगले मळावे
• पीठ, ना जास्त पातळ ना घट्ट असे मळावे
• तव्यावर थालीपीठा प्रमाणे लावावे
• कड़े ने तेल थोड़े तेल सोडा
• रंग बदल्ल्या वर उलथवावे
• दोन्ही बाजूंनी भाजावे ।
• गरम गरम वाढावे
• ह्या सोबत शेंग दाण्याची चटणी छान लागते

शेपू अगदी घातलाच पाहिजे अस नाहीये पण त्याने छान फ्लेवर येतो पण कुणाला आवडत नसल्यास घालू नय्ये

Dal Chutney

Ingredients:
1/4 cup chana daal (split Bengal gram)
1/4 cup urid dal(split black lentils)
Curry leaves ( for flavoring)
3-4 red chillies ( as per taste)
Tamarind to taste
Salt to taste
Sugar to taste
1 Table spoon oil for roasting the dal
1-2 Table spoon oil for Tadaka
Mustard seeds
1/2 cup Grated coconut

Procedure:

1. Pour 1 table spoon oil in kadhai(iron wok) and put red chillies,curry leaves, chana dal,urid dal and roast (on medium flame of stove)till you see the golden brown color of dal.
2. Let the mixture cool down, then grind it with tamarind, and little warm water.
   
3. After the first grind, now put grated coconut and grind it again.
4. Add warm water just to make it little pasty. Do not make this chutney watery .
   
5. Put the tadaka of curry leaves and mustard seeds on the top of the chutney.
6. Mix it well, ad ready to serve :)
   

Note: Proportion of dal in 1:1 so depending on the quantity you want
change the quantity of dal and other ingredients.

Tip: Always use Warm water in chutney to have the proper bond. Otherwise water gets separated from the
thick part of chutney.

This chutney can be served with any kind of dosa:)

Instant Rave Dose

Preparation Time: 30 minutes

Ingredients:

1 Cup rava(Semolina) ( jaad rava/chiroti rava)
1 cup rice flour
4-5 finely chopped onions
coriander leaves finely chopped
curry leaves finely chopped
3-4 green chillies to taste (optional)
salt to taste
1 1/2 Big spoon curds
Cumin seeds
1-2 Carrots

Procedure:

1. Soak the rava,rice flour in water and curds( 3 or more cups) for around 15 minutes. Put as much water so that batter is neither watery nor thick. you should be able to sprinkle it.
2. Put the cumin seeds(jeera), salt, chillies,onion...all the chopped ingredients given above in batter.
3. Mix it well. The batter should be consistent and without any lumps.
   


4. Hit the tava (non-stick electric griddle) and put little oil on it.( Oil only for first Dosa.Later on no need)
5. Sprinkle the batter on it with spoon unlike normal dosa and try to make it a round. We need 2 to 3 spoons of batter in order to have a medium size round dosa.


6. Drizzle little oil on top,sides
7. Flip the dosa once you see the side as golden brown.( Keep for more time if you want it crispy)
8. After flipping just keep it for 1 more min (on the medium flame).
9. Ready to serve :)
   

You can serve it with Ground Nut chutney or coconut chutney or tomato sauce also.

Tip: The proportion of rava and rice flour is 1:1
So if you can make as many dosas as you want with this proportion.

Note: The following items can be added in dosa as per your taste.
Dill leaves( shepu) finely chopped
palak finely chopped
carrot(Gajar) grated

Also,if you have fine rava(Fine semolina) with you,even that will work fine :)

GroundNut Chutney

Ingredients:
1 cup ground nuts
red chillies to taste
3-4 cloves of garlic ( optional and as per your taste)
1/4 cup grated coconut
salt to taste
little sugar
tamerind to taste
1 tablespoon oil
curry leaves,Cumin Seeds,mustard seeds for the Tadkaaaaaa
Procedure:

1. Roast the ground nuts, red chillies,and garlic cloves together with oil till the garlic cloves changes the color to brown.
2. Let the things cool down.
3. Grind all the ingredients i.e ground nuts,chillies,garlic,grated coconut,tamerind,salt,little sugar together .
4. Add little warm water after the first grind and then grind again just to mix the water well wilth.
5. Heat the oil , add curry leaves,Cumin Seeds,mustard seeds
6. And put this tadka on the cutney :)

Tip: Always put mustard seeds first in the hot oil, when they poo up, add cumin seeds and at the end add curry leaves. This is to avoid curry leaves and cumin seeds gettinng burnt.