Sweet Dosa / Sihi Dose

Sweet dosa is  a special dosa prepared during Saraswati Pooja during Dasara festival in Karnataka. A blend of jaggery, cardamom in dosa batter, a perfect and easy desert recipe. Kids will enjoy it.

Sihi Dose / Sweet Dosa

1. Ingredients

Rice - 1 cup

Poha/avalakki - handful

Grated coconut - 1/4 cup

Grated Jaggery - 1/2 cup

Elachi pwd - 1-2 tsp

Method:  Soak rice,  poha and methi seeds for few hours. Next grind them in a mixer. Once done, add coconut, jaggery  elachi pwd and grind again so the batter blends well. Keep it for some time. Make dosas. Serve hot with ghee.



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Enjoy other delicious traditional festival recipes under "Desserts".

"Opportunities multiply as they are seized."Sun Tzu 

Kadabu / Karanji

Kadabu (Karanji) Recipe – Traditional Sweet for Diwali & Ganesha Festival

Kadabu in Kannada or Karanji in Marathi is a beloved festive sweet made during Ganesha Chaturthi and Diwali. These deep-fried coconut dumplings are stuffed with jaggery or sugar and are a delicious part of festive meals. Try this traditional version with jaggery!

Kadabu / Karanji

Ingredients

For the Dough:

• 1/2 cup Chiroti Rava
• 1/2 cup Maida (All-purpose flour)
• 1–2 tbsp Ghee
• Pinch of Salt
• Water (as needed)
• Oil for deep frying

For the Filling:

• 1 cup freshly grated coconut
• 1 cup jaggery (powdered)
• 1–2 tsp Cardamom powder (Elachi)
• 1–2 tsp Poppy seeds (Khus Khus)
• Ghee as needed

Method

1. Mix the dough ingredients with enough water and knead to a soft, pliable dough. Cover and let it rest for 15–20 minutes.
2. Heat ghee in a pan, add coconut and jaggery. Stir continuously on medium heat until jaggery melts and blends with the coconut.
3. Add cardamom powder and poppy seeds. Mix well. Let the mixture cool.
4. Roll small balls from the dough, flatten them into pooris, and place a spoonful of filling in the center.
5. Fold and seal the edges well (use a fork to crimp).
6. Heat oil in a deep pan. Deep fry the kadabus until golden brown and crisp.
7. Drain on absorbent paper. Serve warm or store in an airtight container.

Making Kadabu or Karanji at home is a rewarding festive tradition. These crispy, golden sweets with aromatic coconut filling are perfect for your festive table.

Tips

• Use sugar instead of jaggery for a different taste.
• You can use a mold to shape the kadabu evenly.
• Always seal the edges tightly to avoid filling leakage while frying.

Cooking with love, passing it on!

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“God always gives His best to those who leave the choice with Him.” – Jim Elliot

Gorikayi Masale Bhath / ClusterBeans Masala Rice

Gorikayi Bhath / ClusterBeans Masala Rice is spicy rice variety .An easy one pot meal made with gavar/cluster beans blended with kabuli chana and homemade bhath masala powder.Nutritious and healthy.

Ingredients: 

Gorikayi Masala Bhath

• 1 cup Cooked Rice 
• 1/2 cup chopped gorikayi (gavar/clusterbeans)
• 1/4 cup boiled kabuli chana / kabulkadle kaalu
• salt as per taste
• Grated coconut-2 tsp

Seasoning

• 2 tbsp Oil
• 1 tsp Mustard(sasive)
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 2-3 tbsp Bhath Masala pwd
• 5-6 Curry leaves
• Turmeric pwd-pinch
• Hing-pinch

Method: Allow the rice to cool,spread it on a plate.Heat oil in a kadai. Add mustard seeds,turmeric, curry leaves ,hing,chana dal,urad dal.Once done add chopped gorikayi to the above seasoning. Saute frequently till done.Next add salt, boiled kabuli chana and masala powder. Mix well.Add the cooked rice .Mix well.Cover and cook on low heat.Granish with grated coconut.Serve hot.




(you can add MTR Vangi Bhath pwd also)

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Go on and do all you can with it,and make it the life you want to live" -Mae Jamison.

Simple Chitranna

Simple Chitranna is a easy seasoned rice variety.  Kids will definitely love it. Enjoy this one pot meal with crisps (Sandige/Papad) .

Ingredients:

                 Simple Chitranna 

• 1 cup rice (cooked)
• 1/4 cup fresh coconut(grated)
• salt to taste

Seasoning

• 1/2 tsp mustard seeds
• 1/2  tsp cumin seeds
• 1 tsp channa dal
• 1 tsp urad dal
• 6-7 cashew nuts
• 2 tbsp peanuts
• Hing pinch
• Sarin pudi-1-2 tsp
• Red chilly-1 (opt)
• few Curry leaves
• Few coriander leaves
• Oil-2 tbsp

Method:  Allow the rice to cool ,spread it on a plate. Next heat oil in kadai,roast cashews and peanuts and keep it aside, next add the other items in seasoning ,roast well, add sarin pudi  and fry ,  add the rice to this seasoning. Add the grated coconut, salt, cashews and peanuts and mix well. Saute for 1-2 mins. Garnish with coriander leaves. Serve hot with Sandige.

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"I don't know the key to success, but the key to failure is trying to please everybody."Bill Cosby 

Corn Avalakki

Corn Poha or Avalakki is spicy and quick breakfast recipe.Poha (Oggarane Avalakki ) is easy to cook, adding vegetables to it makes it more nutritious and tasty.This one is with sweet corn .The kids will definately love it.

Corn Poha / Corn Avalakki Ingredients: 1 cup poha ((flaked rice /avalakki) 1 cup steamed corn 5-6 green chillies, finely chopped Salt to taste For Seasoning: 2 tbsp. oil 1/2 tsp. mustard 1/2 tsp.cumin seeds 1 tsp chana dal 1 tsp. Urad dal 2 tsp. peanuts (opt) Hing- a pinch Curry leaves-few Turmeric pwd-pinch For Garnishing 2 tbsp. grated coconut Few coriander leaves Method: Soak the poha in water for 5-10min. Wash  and drain the water completely. Heat the oil in the pan, fry the peanuts and keep it aside . Next add seasonings and fry till done. Add green chillies and corn and stir fry. Once done add the poha and mix well. Add salt, coconut ,peanuts and coriander leaves to the poha. Mix well  and serve hot.

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Failures are finger posts on the road to achievement.C. S. Lewis 

Seemebadnekai Palya Ver 2

             Seemebadnekai Palya

Seemebadnekai Palya(Chow Chow Sabzi) ಸೀಮೆ ಬದನೇಕಾಯಿ ಪಲ್ಯ is the simple sabzi blended in South Indian style seasoning , with the flavor of coconut and spices , it tastes yummy.Enjoy (Chow Chow is known as Chayote in English)

Ingredients:
1  cup Seemebadnekai Chopped
3-4 Tbsp shredded Coconut
1-2 tsp Bhath pwd
Salt to taste

Seasoning
1/2 tsp mustard
1/2 tsp jeera
1/2 tsp chana dal
1/2 tsp urad dal
1 Tbsp Oil
Turmeric-pinch
Hing-pinch

Curry leaves-few

Method: 

Heat oil in a pan. Add the items in seasoning ,once done, add the chopped vegetables and fry for few mins Add salt. Cover and cook on low flame.  Once done, add bhath pwd , add grated coconut . Mix well. Serve the palya hot with rasam rice or chapati.

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"Wealth is the ability to fully experience life.”  Henry David Thoreau

Vegetable Bonda

Vegetable Bonda is a favorite snack  in South India. A best bet on a rainy day or a nice evening snack with a hot cup of tea with spicy coconut chutney or sauce.

Ingredients

Vegetable Bonda

• 1cup gram flour (besan)
• 2 tbsp Rice flour
• Salt to taste
• 1 tsp bhath pwd
• 1 tsp Rasam pwd
• 1 tsp hot oil
• Water
• Vegetable Mix
• 
  
• 1 Potato (boiled and mashed)
• 1 cup -mix vegetable (beans,peas,carrots)
• 4-5 Green Chilies (chopped)
• Coriander leaves -few
• Curry leaves-few
• Mustard-1/2 tsp
• Jeera -1/2 tsp
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Hing-pinch
• Turmeric pwd-pinch
• lemon juice-1 tsp
• Oil for frying

• Method -In a kadai, make the seasoning with mustard, jeera , chana dal, urad dal, curry leaves, hing, green chillies. Once done add the vegetables, stir fry till done next add the boiled potatoes ,salt and mix well. Make small balls of this mixture. Next in a bowl, add gram flour, rice flour, turmeric powder, little salt, masala pwds, hot oil. Add little water and  make a batter for the vadas. Dip each ball in the batter and deep fry till golden brown. Serve  Vegetable Bonda hot with chutney or ketchup.

(you can also add onions)

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Ragi Sevai Upma

Ragi Sevai Upma is enjoyable healthy filling breakfast recipe mainly made in South Indian families. A perfect mix  for your busy day.

Ingredients:

                          Ragi Sevai 

· 2 cups ragi vermicelli /ragi semiya

· 1/2  cup simla mirch chopped

· 1 onion chopped 

. 1 carrot chopped
.  1/2 cup beans chopped 

Seasoning

· 6-7 green chillies chopped

· few curry leaves

· 1 tbsp oil

· 1/2 tsp mustard seeds

.1/2 tsp jeera

· 1 tsp urad dal

· 1 tsp channa dal
 .Turmeric-pinch
. Hing-pinch

· Salt for taste

· Water

Garnishing

· 1-2 tbsp grated coconut

· Few coriander leaves

Method:

• Add little oil in a pan,roast the vermicelli well and keep it aside.Next add oil,fry the cashews and keep it aside.Next add mustard seeds, followed by urad dal, channa dal ,and jeera, hing, curry leaves, chopped chilies, turmeric and sauté well.Now, add vegetables and stir fry well .Next add the vermicelli,salt  and add boiled water.Cook till the water evaporates .Add the fried cashews and mix well.Garnish with coconut.Serve hot.

(you can follow the instructions on the packet for cooking the vermicelli) 

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Media

Few recipes in Deccan Herald and Indian Express

http://www.deccanherald.com/content/431691/food-fix.html-Kabul Chana

http://www.deccanherald.com/content/369155/hot-off-pan.html-Akki Rotti Special

http://www.deccanherald.com/content/483142/versatile-poha.html-Avalakki Recipes

http://www.deccanherald.com/content/554140/food-fix.html -Moong Dal Recipes

http://www.deccanherald.com/content/525896/crazy-flat-beans-food-fix.html-Avarekai recipes

https://epaper.newindianexpress.com/2649493/The-New-Indian-Express-Bengaluru/27-APR-2020#page/14- Corn Sevai



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