Feb 28, 2013

Menasu Jeerige Saaru/Cumin Pepper Rasam

 Menasu Jeerige Saaru/Cumin Pepper Rasam is spicy and tangy to taste.Enjoy hot on a cold or raining day.

Ingredients


  • Tamarind Paste(thick) 3-4 tsp
  • Water-2-3 cups
  • Jaggery  1 tsp
  • Pepper ground  1 tsp 
  • Dhania Jeera pwd 1 tsp
  • Ghee 1 tbsp
  • Dry red Chillies 1-2
  • Mustard  1/2 tsp
  • Hing pinch
  • Coriander leaves few
  • Curry leaves few
  • Salt

Method: Add enough water to tamarind paste ,add jaggery ,masala pwd and boil on low heat.Meanwhile heat ghee in kadai,add the items for seasoning -mustard, hing,pepper,jeera,red chillies,curry leaves.Once done add it to the tamarind water.Add salt ,coriander leaves and boil till the spices blend well.Serve hot with rice.

Feb 27, 2013

Hithikavare Hulli / Avarekalu sambhar

Avarekai /Surti Papdi or Flat Lilva beans is all time favourite and  normally made during winter seasons in Indian homes.Enjoy this spicy Avarekalu sambhar .

Avarekai Sambhar/Hithikavare Hulli / Avarekalu sambhar
Avarekai Sambhar

Ingredients:

Avarekalu(Lilva beans)- 2 cups
Onions- 1 Cup Chopped 
Tamarind pulp - 5 Tsp
Jaggery(optional)
Mustard,Jeera-1/2 tsp
Curry leaves-few
Oil- 2-3 tsp
Water
Rasam pwd-1 tsp

For Masala paste 
Onion -1
Roasted Onion - 2
Red Chillies 6-8
Grated Coconut- 1/2 cup
Corainder Seeds-1/2Tsp
Khus Khus - 1Tsp


Method :

1.Soak avarekayi in water for around 7-8 Hours and remove the outer skin and keep it aside.

2.Grinding-Heat Oil a in a pan and add Red Chillies ,Coriander seeds and fry well ,add little grated coconut and fry for some time.Separately roast onions with skin on the tava.Now grind all the above into thin paste.Also grind coconut and khus khus with water into fine paste since khus khus takes time to grind  do it separately.

3.Cooking-Heat Oil/Ghee in a pan add mustard seeds ,Cumin ,Curry leaves and chopped Onions  and fry.Add the beans and fry for a minute and add the ground paste.,add water .Once beans is cooked well,add Tamarind pulp ,salt and jaggery and salt .Mix well.Allow it to simmer keep stirring and check the consistency.Serve hot with rice/chapati.



 "Sometimes you have to stand alone..just to make sure you still can..."

Feb 26, 2013

Tomato Avalakki /Tomato Poha

Tomato Avalakki is very simple and easy to prepare.It has the nice tangy and spicy flavor .Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

Tomato Avalakki
Tomato Avalakki

Ingredients
1 cup poha (flaked rice /avalakki) 
Tomatoes-2 finely chopped
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. Chana dal
1/2 tsp. Urad Dal
1/2 tbsp Peanut
1-2 green chilies, finely chopped (opt)
2-3 Tsp Bhath pwd
Few chopped coriander leaves
Few curry leaves
Hing-pinch
Tumeric-pinch
Salt to taste
1 tbsp. grated fresh coconut (opt)



Method
Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely.Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal ,hing,turmeric and stir fry.Add green chillies or bhath pwd,curry leaves.Add chopped tomatoes fry it for a while. Add soaked avalakki,salt and mix well.Add coconut ,coriander leaves mix carefully.Serve hot.



Thanks for stopping by...

 Also don't forget to check out the other "Avalakki/Poha "varieties under Ingredients Search.

"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

Vegetable Paratha

Vegetable Paratha is very healthy and nutritious ,you can choose any mix of vegetables to make the stuffed paratha.


Veg Paratha
Ingredients  

Wheat flour 3 cups 
Potato 1 small (boiled and mashed)
Carrot 1 small (grated)
Florets cauliflower a few (opt)
cooked and mashed peas 1/4 cup 
Red chilly pwd1/2 Tsp
Garam masala pwd1/2 Tsp 
Dhania jeera pwd-1/2 tsp
Salt to taste   
Ghee or oil for frying   
Jeera-few 
Onion 1 medium 
Ginger garlic paste(opt)
Green Chillies(addln spice)
    
Method

1.Knead the flour with water, a little salt,oil into a soft dough.Cover it for 4-5 hours.
2.In a Kadai heat oil, add  jeera,add onions fry .Then add the chilly and garam masala powders, and fry for a while. Add the mashed vegetables,carrot salt and mix well.Fry till dry set aside to cool. Divide the mixture into balls. 
3.Make a small chapati with the dough,keep this ball in the middle and bring all the sides together, flatten them with your fingers, or use the rolling pin to make the paratha 
4.Heat a tava, put in the paratha, turn on both sides till done.Add oil or ghee all around the edges, fry both sides, carefully turning over until evenly brown. Serve very hot with pickle or curds.





Feb 24, 2013

Boondi Raita

Boondi Raita is quick and easy recipe that can be made and enjoyed with hot Pulao or Biryani.A combination of Boondi with yogurt and spices.


Ingredients
  • 3 cups yogurt or dahi/Curds
  • 1 tsp. chilli powder
  • Salt to taste
  • Cumin Pwd -1/2 tsp
  • Boondi-1/2 cup (Haldirams)

Method

Soak Boondies in warm water/ buttermilk for 10min.Blend yoghurt, salt, chilli powder and cumin powder together.Add boondies and mix slowly.Garnish with coriander leaves,finely chopped  green chillies ,sprinkle of chaat masala or chilli powder .Enjoy chilled with hot Pulao/Biryani.




Feb 22, 2013

Stir fry Capsicum / Capsicum Palya

Stir fried Capsicum (Capsicum with Besan Palya ) is an easy dry sabzi for chapati or rice.Simla Mirch / Bell Pepper is blended with besan and spices making it tasty and delicious.


Ingredients
Stir fry Capsicum ,besan capsicum,Simla Mirch besan,Bell Pepper
Stir Fried Capsicum with besan
  • Capsicums (Bell Pepper)-2 big chopped
  • Gram flour (besan) 3 Tbsp (roasted )
  • Oil 3 Tbsp
  • Coriander powder 2 Tsp
  • salt to taste

Seasoning


  • Oil 2 Tsp
  • Mustard seeds 1 Tsp
  • Cumin seeds 1 Tsp
  • Hing-Pinch
  • Urad Dal 1/2 tsp
  • Chana Dal 1/2 tsp
  • Green Chillies 5-6 finely chopped


Method

Heat oil for in a frying pan over moderate heat. Add items mentioned in seasoning Once done add capsicums and saute for 1 - 2 min.Add roasted gram flour, oil, coriander powder, and salt in a bowl.Add to capsicums and stir-fry over low heat for 5 - 7 minutes till capsicums are tender.Serve hot with chapati or rasam rice.


Thanks for stopping by..

Please do check other interesting recipes you can make from "Capsicum/ Simla Mirch / Bell Pepper" under Ingredients Search.


Why fit in when you were born to stand out?” Dr Seuss

Carrot Corn Salad

Carrot Corn salad recipe is simple and easy to prepare.Very Healthy and nutritious and colorful kids will love it.



Ingredients:

1 cup grated carrot (about 2 medium)
1/2 cup  sweet corn (steamed)
1 tbsp. grated, coconut (opt)
1 tsp. lemon juice
1 tbsp. chopped, coriander
5-6 finely finely chopped green chillies
1 tsp. oil
1/4 tsp. mustard seeds
1/4 tsp urad dal
1/4 tsp chana dal
Hing-pinch
Salt to taste

Method:
Combine grated carrot, coconut, corn, lemon juice and salt in a medium sized bowl.
Mix well and set aside. Heat oil in a pan, add the mustard seeds,chana dal,urad dal,curry leaves and hing once done add chopped chillies and fry a few seconds. Add this seasoning to the salad.Garnish with coriander leaves and serve. Add freshly grated coconut (opt)



Thanks for stopping by..

Don't forget to check other nutritious and healthy "Salad "delights under Menu Planner.



'A smile is a curve that sets everything straight' Phyllis Diller

Vegetable Bhath/Rice

Vegetable Bhath (kannada word for rice ) is a mixed vegetable rice recipe which gets the spicy flavor from the Bhath /Masala powder .Enjoy this simple , easy one pot meal.


Ingredients:

Tangy Spicy Vegetable Bhath
1 cup rice
1 cup chopped mixed vegetables, boiled
(beans,Potatoes, carrots, bell pepper(fried) peas)
1 onion, chopped (opt)
1 tomato chopped(opt)
1/2 tsp. mustard
1/2 tsp.chana dal
1/2 tsp. urad dal
Hing-Pinch
Curry leaves-few
1/2 tsp. turmeric powder
1 tbsp. lemon juice
2 tbsp. oil
Salt to taste
2 tbsp. Bhath Powder
Fresh grated coconut-2 tbsp

Method:

Cook rice and Spread it on a plate.
Heat oil , add mustard seeds, after it splutters ,add chana dal,urad dal,hing,curry leave, turmeric and fry until golden brown. Add boiled vegetables, bhath powder, salt and mix well. Fry for 5-10 minutes.Add rice, lemon juice and mix well.Garnish with coconut and coriander leaves.Serve hot.

Adding tomato and onions is optional since this dish is prepared during festivals /occasion in South Indian homes.



Thanks for stopping by..

Also check other easy one pot meals under "Rice" in Menu Planner.


“Only you can control your future.” Dr. Seuss

Feb 20, 2013

Green Beans Palya / Hurlikayi Palya


Green Beans Palya /Hurlikayi Palya (french beans stir fry) 

is a favorite in South Indian Homes.

An awesome combination with Rice or Chapati.

Palya is a Kannada word for Sabzi/Vegetable.


Green Beans Palya / Hurlikayi Palya,french beans stir fry
GreensBeans Palya
Ingredients:

2 cups chopped Green Beans
1 tbsp. oil
1/2 tsp. mustard 
1 tsp. chana dal
1 tsp. urad dal
1/2 jeera
4-5 red chillies
Hing-pinch
 curry leaves-few
 grated, coconut-3 tbsp
Salt to taste

Method:

Heat oil in a saucepan. Add mustard, allow to splutter, add chana dal,urad dal, 
red chillies,hing.Fry till light brown, then add curry leaves, beans, little water, 
cover with a lid and cook till beans are soft.Add  grated coconut, salt and mix well. 
Cook for 5 minutes.Serve hot with Chapatis/Rice.


(you can add finely chopped green chillies i/o of red chillies for different  flavor.)

“No one can make you feel inferior without your consent.” ― Eleanor Roosevelt.

Feb 10, 2013

Welcome !!

Indian Food Platter

Food is the center of our gatherings with family and friends ,as we share our thoughts and enjoy.Sitting down to a relaxed meal together is nourishing in every way.

Traditional Indian daily food consists of a balanced diet of Steamed Rice or Roti with vegetables, dal (lentils), yogurt(curds) etc. Food is prepared with a combination and creative use of spices and flavors making it delectable.There is a variety of dishes to choose that is prepared and eaten at Breakfast (Nashta / Thindi ),Lunch,Snacks or Dinner time.The preparation method and style is different in each region in India thus having its own rich and diverse flavor and taste.Hence the same vegetable might taste differently in different regions due to varied cooking style and spices adapted by each region.
  • Rice
     is eaten as the main course in any Indian meal.Each region has its own way of enjoying rice.Rice can be cooked and blended with various vegetables and spices  in form of Pulao,Biryani,Besibele Bhath or can be simply seasoned like Jeera Rice, Chitranna etc Cooked white rice is eaten with various Indian curries as well .Rice is normally eaten hot.
  • Rotis/ Indian Breads
    -Again a main food course enjoyed with a side dish.It comes in varied forms.Chapati is part of our diet in most of our houses.This is primarily made with whole wheat flour aka Atta.The most common one is Chapati and the favorite is Poori -deep fried fluffy whole wheat bread .In South India,it is also made from rice flour,ragi flour known as Akki Rotti or Ragi Rotti resp.The North Indian breads are in form of Aloo Parathas/Naan/Kulcha/Roomali Roti layered form made from Maida flour (all purpose flour).
    Check out the Parathas and South Indian Rottis at - 
  • Indian Curries
    -These are categorized with different names with or without vegetables-from Tadka Dal to Sambar all are various kinds of curries using lentils (toor dal(pigeon pea),urad dal(blackgram) moong dal  (moong bean) split or whole) that are eaten with rice or chapati. Various spices are used both in whole and ground forms,roasted or raw depending on style of cooking thus making it Hot n Spicy. Spices is mixed while cooking with pulses,lentils and vegetables.The South Indian variety  is in form of Sambhar/Rasam,Saaru,MajjigeHuli, roasted spices are blended with or without coconut. In North Indian variety, the gravy - spices are normally blended with ginger garlic paste, onion tomato mix and enjoyed with Indian Breads. Also the gravy is made with different sauces, different textures, flavors and ingredients. The curries are either tomato based, cream based, or with just onion, or spinach or a plain blend of spices, even coconut or chickpea flour are used in making it tasty.
            http://smishri.blogspot.com/search/label/South

           http://smishri.blogspot.in/search/label/Saaru
  • Spices
    -Indian food contains array of spices in everyday cooking. Each adds its own flavor and taste. The spices are either grounded into paste ,powder and added or seasoned in oil.The blending of certain spices adds enigmatic aroma to the food. To name a few -cinnamon, clove, chilli pepper, coriander, ginger, fenugreek, cumin, turmeric, hing. Thus each household has its own unique taste and flavor in cooking.
    It is the right blend of each spice cooked to the right level that makes the food tasty and aromatic and delicious.
    Seasoning/Tarka/Chaunk or Oggrnne is a process where spices are added to hot oil. When the spice seeds are added to the hot oil, they pop and sizzle bringing out the intense flavor and aroma.The process is different in each region. In South Indian style of cooking normally - Mustard seeds,Chana Dal,(Bengal Gram )Urad Dal (Split Black Gram),Hing (asafoetida),Curry leaves (karipatta)is added ,here once the mustard starts spluttering,chana dal and urad dal is added and fried till it turns red in color while in North India we have Jeera,coriander seeds,red chillies ,curry leaves added to make the food tastyWhile making certain recipes like sabzi it is the first step ,whereas in case of dal ,it is added at the end of the process. It definitely adds flavor in your dish. These also have various medicinal value.
  • Raita
    is side dish /dip prepared with yogurt/ dahi/ curds. Raita is seasoned with various spices either raw or grounded paste with coconut added to it. Normally raw vegetables are used to make raita. It is called Pachadi in South India.
    Check out the variety of salads and raitas at-
  • Chutney/Dips
  •  is integral part of Indian food. Chutnies are either spicy or sweet,it can be wet or dry but yes it adds that extra taste to the snacks and makes it relishing and tasty
  • Desserts  
  • is finale of any perfect meal. There is large variety of desserts in Indian Cuisine normally made during festivals or celebrations or sometimes just when you feel like eating it. They are either milk based or flour based. Each has its own unique flavor and taste. Sweet dishes are seasoned with cardamom, saffron, essences, cashews, almonds and raisins. Desserts range from Gulab Jamoon, Halwas to various kinds of Payasa/Kheer 
  • Festival Special / Habbada Adige
    On traditional festivals/occasions or marriage the food plays a very important role across all regions in India. There are series of special delicious items that is prepared exclusively only during these times and enjoyed by the entire family together.
    In South Indian families, temples, Mutts there is an  interesting tradition to the way the food is served too. The food is served on plantain leaf yes "the fresh green plantain leaf "  and is considered sacred. A beautiful rangoli is drawn in front of each plantain leaf. Also food is served with designated spots for each dish. Dishes are normally served in a particular order Payasa, a milk based sweet, is served on the bottom right first, followed by salt, pickle, two types of raw salads (known as kosambris), two vegetables (known as palya) ,a tangy-spicy curry(known as gojju) , a yogurt based vegetable gravy (known as majjige Huli), then a flavored spiced rice (chitranna) followed by simple white rice,with a lightly seasoned dal (known as thovve) along with helping of ghee. One can start eating only after all items are served. Then comes the curries in the following order -Huli (sambar) ,saaru (rasam) and we also have fried crisps /Hapala ,Bonda and sweets like Holige ,Badam Puri etc The final course is the humble curd rice and yogurt spiced buttermilk.(known as majjige) .Food is most often eaten with the right hand .The method of eating is also specific and is started with the sweet first as it is symbolic to the happy occasion followed by dal and then it continues.Young and old everyone enjoys this feast .Thus the platter is a balance of sweet,spice ,salt and tanginess.It is colorful,filling and delicious too.People believe that there are  health advantages and the leaves add aromas and taste to food and hence the tradition is followed till date.The leaves are later disposed off.

  • Snacks/Chaats/Fritters/Bread Bites
    -Each region in India has its own range of snacks which is spicy and mouthwatering. These are either fried or baked and is all time favorite of elders and kids.Snacks can be served with any dip like pickle,sauce or can be eaten just like that along with a hot cup of tea. Chaats (piquant road side snacks ) are all time favorites of Indians- tangy and spicy mix, delicious and tasty.Breads are also enjoyed in various forms like Pav Bhaji, Sandwiches, Pattices.
    The pleasure of enjoying food continues....
    Happy Cooking !



    'Mangez bien, riez souvent, aimez beaucoup'
    ( "Eat well, laugh often, love abundantly.")

    Feb 7, 2013

    Hi Everybody ,


    Welcome to Carpe Diem Spicy Eats ,

    Wondering why this blog …well it helps…to have a list always ready.
    Am sure you would agree to it !  This blog is a personal blog written and edited by me.

    Carpe diem is translated from the Latin as 'seize the day'.  So enjoy everyday in your life in giving your best. Cook at home and eat healthy food and stay fit.Keep smiling and be happy.

    Cooking is real fun and trying out stuff for your family is absolute pleasure .
    I have been enjoying so far,thanks to my parents and my mom-in-law from whom I have tried to learn the skills.


    I feel a recipe is only a theme, which an intelligent cook can play each time with a variation. 
    ~ Madam Benoit

    These words rightly say cooking is an art and blending various spices in cooking is each individual cooks style.Eating is a sacred act.It satisfies,brings us joy and nourishes all at the same time.Connect yourself and Enjoy your cooking while experimenting with various combinations to get that right, unique taste for your loved ones .Give it "your " added personal  touch to each dish you prepare with love.Shower your family with all the love and care as you cook for them.

    I hope you like the simple Vegetarian recipes in this blog and even enjoy preparing it!

    The Guiding Star:
    1.  Search  the recipe by simply entering the name of the dish,or just the name of vegetable Eg-"Dosa"or Eg "Corn" it will display a list you can choose to make.
    2. Search Recipe  based on  Ingredients  under "Ingredients Search"
    3. Search Recipes by title - "Select and Enjoy" - Drop down list is on the side.
    4. Deciding what to cook,please go through the comprehensive list of recipes and plan your day.Use "Menu Planner" and decide your breakfast or snack for the day.The list of recipes that I learnt from (neighbours, aunts, friends, books, TV) and equally enjoyed cooking too.You can adjust the spices as per your family's taste and preferances.
    5. Use "AKA/अनुवाद/ಅನುವಾದ" for reference.
    6. You can receive the updates in your inbox or in your favorite reader=Subscribe to "Carpe Diem Spicy Eats"   / "Follow Carpe Diem Spicy Eats with Bloglovin"
    7. Have provided English names for various South Indian recipes.These SI recipes will have Madhwa Bangalorean touch to it.
    8. Please do not copy the recipes , in case you want to share it further would love if you could please link to my blog , a nice way to say thanks.Hope you agree!!
    9. Would love to read your comments too! 
    10. My contact email-smita.shrisha@gmail.com
    You can try your hand at cooking ,give it your best or make your cook do it for you simple…

    Thank you all ! Keep visiting my blog !

    Happy Cooking!!! Bon appétit!!

    Best regards,


    "A recipe has no soul , you as a cook must bring the soul to the recipe" - Thomas Keller 

    Feb 2, 2013

    Hesaru Kaalu Usli/ Moong Usal

    HesaruKaalu Usli or Moong Usal is  nutritious and healthy recipe which can be enjoyed by  kids as well as elders.This is with onion and lemon juice.

    Ingredients:
    Hesarukaalu Usli

    • 1 cup Sprouted Moong/Hesaru kaalu(steamed)
    • 1/4 cup finely chopped onion
    • Fresh coriander leaves-few 
    • 1-2 tbsp Grated Coconut, fresh/frozen
    • 1 tsp Lemon juice
    • Pomegranate  fruit  (opt)
    • Salt -as per taste

    Seasoning/tadka

    • Oil
    • few Curry leaves
    • 1/2 tsp Mustard seeds
    • 1/2 tsp jeera
    • 1/2 tsp chana dal
    • 1/2 tsp urad dal
    • 5-6 finely chopped  green chilies
    • Hing-pinch

    Method: Mix sprouted moong, onion salt .Season with mustard seeds, jeera, chanadal, uraddal, curry leaves, green chilies and hing.Add lemon juice ,fresh grated coconut,coriander leaves and mix well and serve as snack or side dish for chapati.


    Thanks for stopping by..

    Do check other healthy and nutritious salads under "Kosambri"


    'An unwatched pot boils immediately' :)) H F Ellis 

    Feb 1, 2013

    Chivda / Poha

    Chivda is  a quick and spicy delicious snack enjoyed  just like that.

    Ingredients:
    Chivda / Poha,Khara Avalakki,Diwali Farhaal
    Chivda

    Thin Pooha /Avalakki 3 cups
    Dry coconut 1/2 cup
    Red chillies  8-10 or
    Green Chillies 8-10 chopped (it gives diff taste)
    Peanuts , Cashews
    Hurikadle/Puttani/White dal
    Salt to taste
    Sugar 1/4 tsp
    Oil   1.5 Tbsp
    Mustard seeds
    Turmeric 1/2 Tsp
    Hing
    Few Curry leaves


    Method:

      In a deep pan heat the oil fry peanuts and cashew nuts,white dal and remove on a plate.Fry poha slightly to make crispy ,remove from the pan.Heat oil add mustard seeds and when it starts to pop up, add hing,turmeric, red chillies/green chillies curry leaves.Once done, add the poha  and mix well,add salt and sugar, again mix well and then add the dry coconut,cashew nuts,peanut and mix well.Store it in a air tight container.

    You can add fried crisps as well.


    Thanks for stopping by..

    Do check other interesting Poha / Avalakki recipes.

    Sevai Kheer / Shavige Payasam

    Sevai / Vermicelli Kheer or (Shavige Payasa in kannada) is a popular sweet mostly made across Indian homes.


    Ingredients
    Sevai Kheer/ Shavige Payasam, Indian Style Vermicilli Pudding
    Sevai Kheer/ Shavige Payasam

    • 1 Cup Milk
    • 1/2 Cup Vermicelli
    • 6 tbsp Sugar
    • 1/2 tsp Cardamom Powder
    • few Cashews
    • few Raisins
    • 2 tbsp Badam Power (MTR Optional)
    • 2 tbsp Ghee

    Method

    Heat a kadai/wok and add ghee and fry the vermicelli till done, next add milk and bring to a boil add sugar,badam powder ,cardamom powder ,keep stirring slowly. Check if vermicelli has cooked throughly . Fry raisin,cashews in a pan with ghee and add to Kheer.Serve hot or cold.


    Enjoy other delicious traditional Kheer recipes under "Desserts".

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