Mar 31, 2014

Moong Dal Salad / Hesarubele Kosambri

Hesarubele Kosambri or Moong Dal Kosambri is normally served as part of traditional Habbada Adige (Festive Food Platter).Salads are known as Kosambri in Kannada.This is made from Moong dal with Cucumber.Perfect for summer months.

Moong Dal Salad / Hesarubele Kosambri ,festival, ugadi
Moong Dal Salad / Hesarubele Kosambri 

Ingredients:
  • 1/2 cup moong dal 
  • 1 cucumber,finely chopped
  • 5-6 finely finely chopped green chillies
  • 1tspn oil
  • 1tspn mustard seeds
  • 1/2 tsp jeera
  • few curry leaves
  • Hing pinch
  • fresh coriander chopped
  • 2tbspn fresh grated coconut
  • 2 tbspn grated raw mango
  • salt as per taste

Method:

1.Soak moong dal for 30minutes and drain it dry and keep it aside.
2.Heat oil in a small kadai or pan on medium flame. Add mustard seeds-once it splutters,add chana dal,urad dal ,green chillies, curry leaves and hing,once done add to the moong dal.
3 .Add chopped cucumber,chopped coriander leaves , grated coconut,raw mango shreds salt and and mix well.Serve with chapati or enjoy with hot Saaru or Rasam Rice.

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Mar 25, 2014

Sevai Cutlet

Sevai Cutlet

Sevai Cutlet is an add on snack made from the leftover sevai upma.Enjoy it hot A perfect blend of vegetables,sevai to form a yummy crispy fritters for your evenings.Kids will love it too.


Ingredients

1 cup Veg Sevai Upma
1 tbsp chilli powder
1/2 tsp garam masala
1/2 tsp red chilli sauce (opt)
salt to taste
oil for frying
2-3 tbsp corn flour 
or Rice flour



Method: In a bowl,add the vegetable sevai,add the masala  pwds,salt , corn flour or rice flour and mix well and shape them into small cutlets..Heat oil in a pan and fry the cutlet keep flipping it over until it turns brown and crisp.Serve hot with chutney or sauce/ketchup.

(reduce the spice for kids)



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Mar 19, 2014

Moong Dal Halwa


Moong Dal Halwa (Hesaru Bele Halwa ) is made from Moong dal ( Green Gram ) flour .A healthy and easy dessert recipe for your kids.A perfect blend of milk, sugar , dryfruits with Moong dal.Enjoy.

Ingredients
1/4 Cup Moong Dal flour
Moong Dal Halwa,Hesaru Bele Halwa
Moong Dal Halwa

1/2 Cup Milk
1/4 cup  Sugar
2 tbsp Ghee
Pinch-Elachi pwd
Dryfruits for garnishing


Method-In a pan,add little Ghee ,roast the dryfruits and keep it aside , next roast the moongdal flour till golden brown on low heat.Next add milk and keep stirring for 5-10 mins.Next add sugar and stir till it melts and blends with the mix well.
Do this on low flame , till it starts leaving the sides of the pan.Add elachi pwd and mix again.Transfer it on a plate,garnish with dryfruits.Serve warm.




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Mar 14, 2014

Beetroot Kosambari

Beetroot Kosambri is simple and easy to prepare.A nice blend of raw Beetroot with spices , coconut and seasonings.Salad / Koshimbir is known as Kosambri in Kannada.Colorful  Beetroot has lot of known health benefits as well.Enjoy.

Beetroot Kosambri,Beetroot salad,Koshimbir
Beetroot Kosambri
Ingredients

  • Beetroot 1 cup shredded
  • Coconut 3-4 tbsp
  • oil 1 tsp
  • Mustard seeds 1/2 tsp
  • Jeera 1/2tsp
  • Hing pinch
  • Chana dal-1/2 tsp
  • Urad dal-1/2 tsp
  • Curry leaves a few
  • Green chillies 3-4 finely chopped
  • Fresh coriander chopped
  • Salt to taste


Method: In a bowl add the shredded beetroot,add coconut and mix.Meanwhile prepare the seasoning.Heat oil in kadai ,add mustard,jeera,chana dal,urad dal,chillies,hing ,curry leaves.Once done add to the cucumber mix.Add salt and corainder leaves and mix.Enjoy this healthy salad with chapati or Rasam rice.


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"The longer the explanation, the bigger the lie."- Chinese Proverb

Poha Chivda Version II

Poha Dryfruit Chivda -is simple and easy snack recipe.Enjoy with hot cup of tea.You can prepare it as  part of Diwali Farhal platter.This is with dry fruits-nutritious  and tasty.



Poha Chivda Version II
Poha Chivda Version II
Ingredients
  • 1 cup Poha
  • Few Peanuts (kadlekayi)
  • Few White Dal(Hurikadle)
  • Few cashews/Almonds
  • 3-4 tbsp oil
  • Salt to taste
  • Red chili pwd -1/2 tsp
  • Roasted Dry coconut pieces-2 tsp
  • Salt for taste
  • Sugar -1/4 tsp (opt)
Seasoning
  • 1/2 tsp mustard
  • 1/2 tsp Jeera
  • Few curry leaves
  • Chopped Green Chilies 1-2
  • Hing -pinch
  • Turmeric-pinch
Oil-Frying Poha

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


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Mar 13, 2014



    Bread Bites

    Breakfast

    Chaats

    Chutney

    Desserts

    Dosa

    FestivalSpecials

    Snacks

    South Indian Side Dish

    Veggie

    Weekend Breakfast

Heerekai Chutney

Heerekai Chutney  is easy to prepare .One more combination for your chapatis.Heerekai is the Kannada word for Ridge Gourd / Turai .You can use the peels as well.

Heerekai Chutney,Turai, Ridge gourd chutney
Heerekai Chutney

Ingredients:

  • Heerekai pieces/peels -1/2 cup
  • (cleaned)
  • Grated dry coconut 1-2 tbsp
  • Chana dal 1-2 tbsp
  • Tamarind paste 1 tsp
  • Red Chillies-5-6
  • Jaggery-1/2 tsp (opt)
  • Seasoning
  • Mustard-1/2 tsp
  • Hing-pinch
  • Salt-taste
  • Curry leaves-few

Method:
In a kadai,add tsp of oil fry chana dal and red chillies well on low heat.Next add dry coconut and fry .Add tamarind and fry.Set it aside to cool.Fry the heerekayi shreds /pieces Grind the above mixture in a coarse paste in a blender.Next add seasoning,
heat oil in a pan, add mustard,hing once done add it to the chutney.Enjoy the chutney
with dosa or chapati.


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Mar 4, 2014

Kadlebele Kosambri / BengalGram Salad

Kadlebele Kosambri / BengalGram Salad is normally served as part of traditional Habbada Adige (Festive Food Platter).Salads are known as Kosambri in Kannada.This is made from lentils.(chana dal).

Kadlebele Kosambri / BengalGram Salad, chana dal salad
Kadlebele Kosambri / BengalGram Salad

Ingredients

  • Kadalebele/ Chana dal - 1 cup (soaked)
  • Mavinakayi / Raw mango grated-2 tsp
  • Fresh Grated Coconut- 2 tbsp
  • Coriander leaves- few
  • Salt-for taste

Seasoning

  • Oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Jeera-1/2 tsp
  • Chana dal-1/2 tsp
  • Urad dal-1/2 tsp
  • Hing-  pinch
  • Green chillies - 4-5 
  • Curry leaves - few


Method:

1.Soak chana dal for 4-5 hrs and drain it dry and keep it aside.
2.Heat oil in a small kadai or pan on medium flame. Add mustard seeds-once it splutters,add chana dal,urad dal ,green chillies, curry leaves and hing,once done add to the soaked dal.
3 .Add grated mavinkayi ,chopped coriander leaves , grated coconut,salt and mix well.Serve with with hot Rasam/ Saaaru Rice.

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'Of all the things you wear, your expressions is the most important'-Janet Lane.

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