Gojju Avalakki / Tamarind Poha

Gojju Avalakki / Huli Avalakki or Tamarind Poha  is spicy and tangy easy breakfast recipe. (Gojju is tamarind extract blended with spices) A favorite in Madhwa families. Another Avalakki that can be prepared during Krishna Janmashtmi recipe.

Ingredients:

Gojju Avalakki / Tamarind Poha

• 1 cup poha ((flaked rice /avalakki)
• 1/2 tsp. turmeric powder 
• 2 tbsp. dry shredded coconut
• 2-3 tbsp. tamarind juice
• 1-2 tsp grated jaggery
• 2 tsp Rasam Pwd
• Salt for taste

 Seasoning:

• 2-3 tbsp. oil
• 1/2 tsp mustard 
• 1 tsp. chana dal
• 1 tsp. urad dal
• 2 -3 tbsp. groundnut
• 1-2 dry red chillies
• Hing-pinch
• Curry leaves

Roast and Grind

• 1 tbsp. cumin seeds
• 1 tsp. fenugreek seeds
• 2 tsp. sesame seeds

Garnishing:

• Dry Coconut

Method: Grind poha in mixer. Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Keep aside. In a  pan, add tamarind juice, jaggery, rasam powder, salt, turmeric and little water. Boil for 5-10 minutes. Next add roasted powder, mix well. Add poha, dry coconut and mix well. Remove from the heat and keep aside.

Heat oil in a pan, fry groundnuts and keep aside, next add the items under seasonings with hing and curry leaves, once done add it to poha mixture and mix well. Enjoy Gojju Avalakki hot with chips.

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"Discipline is the bridge between goals and accomplishment"
Jim Rohn 

Potato Fry/ Stir Fried Potatoes

Potato fry or Stir fried potatoes is tasty and delicious .Potatoes are blended with spices and stir fried.It is very simple and easy to make.Enjoy!!

Potato fry

Ingredients: 
2 potatoes,sliced
1 tsp red chilli pwd
1 tsp dhania jeera pwd
1/2 chaat masala
Salt to taste
2 tsp Chiroti rava
Oil 3-4 tsp

Method: Wash the  potato slices in water and drain it out.Add red chilli pwd,chaat masala,dhania jeera pwd,salt and mix the potatoes well. It should be fully coated.Sprinkle rava on the top.Heat oil in pan/tava ,now spread the potatoes on the tava.Keep adding oil around the tava.Toss and turn it so it gets crispy.Serve hot with chapati ,rasam rice or enjoy just like that.

(you can also give jeera/mustard seasoning if req)

"Happiness is not something you postpone for the future; it is something you design for the present."Jim Rohn 

Carrot Peas Rice

Carrot Peas Rice is colorful and lightly spiced one pot meal for kids.

Carrot Peas Rice

Ingredients:-

Rice 1 cup

Peas-1/2 cup steamed

Carrot chopped and boiled 1/2 cup

Cumin seeds 1 tbsp

mustard 1/2 tsp

Pepper pwd-1 tsp

Oil 1-2tbsp

Salt as per taste

Method: Cook rice and spread on a plate.Heat oil in a pressure pan add mustard and cumin seeds once done,add the boiled peas,carrot and salt sauté for some time.Add the cooked rice pepper pwd and  mix well.Serve hot.Elders can enjoy too with raita or curry.

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"Experience is not what happens to you; it's what you do with what happens to you."              Aldous Huxley 

Moong Dal Dosa

Moong Dal Dosa is a healthy and nutritious filling breakfast..again very tasty and crispy form of  dosa.Have fun preparing.

Ingredients

Moong Dal Dosa

Split Moong dal -1 cup

Ginger - 1/4 inch 

Green chillies -5

Jeera/cumin seeds - 1 tsp

Asafoetida/hing - a pinch

Coriander leaves - finely chopped

Onion -1 finely chopped (optional)

Oil 

Salt to taste.

Method

Soak moong dal for 5-6 hours.Grind it to a smooth paste with ginger, Jeera,hing, green chillies to form a fine batter.Add salt, chopped coriander leaves.Add onions and coconut .Make dosa.Serve hot with butter and chutney of your choice.

"When it is obvious that the goals cannot be reached, don't adjust the goals, adjust the action steps."
Confucius 

Potato Raita

Aloo Raita / Potato raita is simple and easy.A delicious combination for masala rice,or simple dal/sambar rice.

Ingredients

o

Potato Raita

• 1 cup plain curds/yogurt
• 1 potato (boiled, shredded)
• 1-2 green chili (finely chopped) 
• 1/4 tsp jeera pwd
• 1/4 tsp red chili powder
• 1/4 tsp chaat pwd
• Few curry leaves
• Coriander leaves

Seasoning

• 1/2 tsp mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1/2 tsp jeera
• oil (seasoning)
• Hing a pinch

Method -Take a bowl, add curds,salt, red chili powder and cumin powder.Add shredded potatoes and stir.Heat oil in a small pan. Add the mustard and cumin seeds. Next add the green chillies ,chana dal,urad dal ,curry leaves and hing.Fry for some time.Pour the seasoning over the yogurt.Mix well.Serve the raita /potato yogurt salad with Sambar rice or Pulao.

"You're not obligated to win. You're obligated to keep trying to do the best you can every day."

Marian Wright Edelman

Tomato Potato Gojju

Tomato Potato Gojju (Gojju-Kannada word for tamarind based curry) is delicious , spicy gravy cooked with tangy tamarind. Enjoy with Indian breads. It's an easy traditional dish made in South Indian homes.

Tomato Potato Gojju

Ingredients

1. Tomatoes -4 chopped
2. Potatoes-2 (boiled and cut into pieces)
3. Oil
4. Mustard – 1tspn
5. Chana dal-1 tsp
6. Urad Dal-1 tsp
7. Hing-pinch
8. Turmeric pwd-1/2 tsp
9. Tamarind juice-1-2 tsp
10. Curry leaves few
11. Rasam pwd-1-2 tbsp
12. Jaggery-1 tsp
13. Salt to taste

Method-Heat oil in a pan and add mustard, chana dal, urad dal, hing, turmeric pwd, curry leaves once done add onions and fry well next add chopped tomatoes, chopped potatoes.

Fry till tomatoes are completely cooked, add little water if req.

Add Rasam (Saaru) powder, tamarind juice, jaggery, salt and mix well and cook for 2 – 3 minutes.
Garnish with coriander leaves.

Serve Tomato Potato Gojju hot as side dish for chapati or puri.

(you can also add onions)

'God doesn't require us to succeed,he only requires that you try' MotherTeresa

Padavala Kayi Palya/Snake Gourd Palya

PadavalaKayi Palya  aka Snake Gourd ಪಡವಲಕಾಯಿ ಪಲ್ಯ is simple and easy sabzi that can be enjoyed with chapati or rice.

Ingredients

Snake gourd/Padavala Kayi- 1 

Padavala Kayi Palya

(finely chopped)

Grated coconut- 3 tbsp

Cumin seeds- 1/2 tbsp

Red chilli - 1

Gree chillies-4-5 

Jaggery - 1 small size

Salt to taste

 Seasoning-

Mustard seeds- 1/2 tbsp

Urad dal- 1/2 tsp

Curry leaves- few

Chana dal-1/2 tap
Hing-pinch
Turmeric powder- A pinch 

Red chilli- 1

Oil- 2 tbsp

Method: Heat oil in a pan or Kadai, add mustard seeds jeera, add urad dal, chana dal,hing, red chilli , green chillies , turmeric pwd and curry leaves. Add the chopped snake gourd(padavalkayi) and stir. Cover with a lid and allow to cook on low heat. Once done,add salt, grated coconut,little sugar and mix well.
Serve hot with rasam rice or chapati.

• (You can also grind coconut, red chilli and cumin seeds and add it to the palya)

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Rava Idli

Rava Idli is healthy and tasty breakfast ,all time favorite of South Indian homes.Enjoy hot with chutney or saagu. Prep time: 30 mins Cook time: 20 mins Total time: 50mins Servings: 20 idlis Author: Smita Ingredients: 2 cups rava (semolina) (roasted) 1 1/2 cups yogurt (pref sour) 2-3 tbsp grated coconut 2 tbsp grated carrot 1tbsp chopped, coriander Salt to taste 1 tbsp. oil 1 tsp. mustard seeds  1 tsp. cumin seeds 1 tbsp. cashewnuts(roasted) 3/4 tsp Baking soda (opt) Method:- Heat a kadai,add oil ,add mustard seeds add roasted rava,salt and mix well.  Allow the rava to cool.In a bowl Add the rava,butter milk,coconut,carrot,cashews and  mix well without any lumps in the batter.Cover and keep it for 1 hour. Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. Serve hot with ghee,chutney or saagu.

(alternatively you can use MTR mix )

'Yesterday is gone.Tommorrow is not yet come. We have only today. Let us begin.'Mother Teresa

Cucumber Kosambri

Cucumber salad ( Southekayi Kosambri ) is simple and easy to prepare. A nice blend of raw cucumber with spices and seasonings. Salad is known as Kosambri in Kannada.

Cucumber Kosambri

Ingredients

• Cucumber finely chopped
• 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 chopped cucumber ,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 and serve.


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

Kai Sasive Chitranna

Kayi Sasive Chitranna (Coconut Mustard Rice blended with red chilies ) is an authentic South Indian Rice speciality-a real spicy delight.Enjoy with raita or papad. Perfect for cold winters.

Ingredients

Cooked rice: 1 cup

Kai Sasive Chitranna

Grinding

• Grated coconut: 1/2 cup
• Sasive/Mustard seeds: 2 tsp
• Red chilli: 5-7 (according to taste)
• Salt:for taste
• Jaggery-1/2 tsp
• Tamarind paste-1 tsp

Seasoning-

• peanuts: 15-20 
• Hing-Pinch
• oil for frying 3-4 tsp
• Mustard -1/2 tsp
• Urad dal-1/2 tsp
• Chana dal-1/2 tsp
• Curry leaves

Method-  Pressure cook rice and spread it on plate to cool.Grind coconut,hing, mustard and red chillies to a nice paste. (If required, add a little water  while grinding) Take a kadai, heat oil and add peanuts and fry well. Keep aside.Add mustard,chana dal urad dal,curry leaves and sauté.  Add the coconut paste mixture and fry till it becomes light brown in color.  Add the rice, salt ,fried peanuts and mix well and serve hot and spicy Kayi Sasive Chitranna with raita or papad/sandige.

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


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

Kadalebele Chutney

Kadlebele chutney (ಕಡಲ ಬೆಲೆ ಚಟ್ನಿ) made from Chana dal and spices-a South Indian chutney variety. Another great combination for DOSA/Idli or Chapati. It is spicy and tasty.

Ingredients :
Chana dal - 3/4 cup

Kadlebele Chutney

Grated coconut -little
Red chillies - 6-8
Tamarind - little
Salt as required

Seasoning
Mustard seeds 1 tsp
Hing pinch
Curry leaves few
Oil-2 tsp

Method:
Roast the chana dal till beomes slightly red in colour ,then add red chillies in little oil.Grind chana dal, coconut, red chillies, tamarind and salt keep adding water to blend it well.

Season with mustard seeds,hing,curry leaves.

Enjoy Kadalebele Chutney with Dosa, Idli or mix with plain white rice.



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"Act or Accept".

Carrot Paratha

Carrot Paratha is a easy lunch box recipe for kids.Made from healthy carrots with simple wheat flour and mild spices . It is nutritious and tasty.

Carrot Paratha

Ingredients:

Wheat Flour            - 1 cup

Carrot                    - 2-3 grated

Cumin Seeds           - 1/2 tsp

Curd                       - 2-3  tbsp

Turmeric powder    - 1/4 tsp
Dhania Jeera pwd  -1/4 tsp

Garam Masala         - 1 tsp

Chilli Powder          - 1/2 tsp

Salt                          for taste

Oil                           as req

Method: In a bowl combine all the ingredients with the flour ,add yogurt  and knead into smooth dough,add little water if req.Add oil and knead it again and keep it covered for sometime.Make parathas.Heat a skillet (tava) gently, put in the paratha, add oil ,turn on both sides till done.Serve hot with pickle,sauce or curds.

Moong Dal Cabbage Palya

Moong Dal Cabbage Palya  is delicious spicy mix of cabbage with lentils (moong Dal) that can be enjoyed with chapati. 

Ingredients:

Moong Dal Cabbage Palya 

1. Cabbage - Finely Chopped 1 Cup

2. Moong Dal - 1/4 Cup (soaked for 1 hr)

3. Green Chilies - 5-6 finely chopped

4. Grated Coconut - 2 tbsp

5. Salt to taste

6. Jeera - 1/2 tsp

7. Mustard - 1/2 tsp

8. Chana dal-1/4 tsp

9. Urad dal-1/4 tsp

10. Oil - 1 tsp

11.Hing-pinch

12.Chopped coriander leaves

13.Curry leaves

Method- Heat oil in the pressure pan, add mustard seeds, chana dal, urad dal , hing ,Jeera, finely chopped green Chilies, curry leaves, once done add chopped Cabbage, washed Moong Dal with little water, Stir fry for 1-2 mins. Close a lid and let it cook for some time. Once done, add salt mix well Garnish with coriander leaves, add freshly grated coconut. Serve hot with chapati or rasam rice.

 

(Green Cabbage is one vegetable that is always available and surplus at everyone's home. Don't forget to check other recipes under "Cabbage"-Ingredients Search)

                                            “Be yourself; everyone else is already taken.” 
                                                                                                     ― Oscar Wilde

Majjige Huli / Khadi

Majjige Huli or Khadi is gravy made from Yogurt / buttermilk with grounded masalas. Enjoy it hot. Majjige Huli is kannada word for Khadi. This version is made from Cucumber.

Majjige Huli/Khadi

Ingredients

Cucumber -1

Beaten curds /butter milk 1 cup

Salt

Grinding

Coconut 3 tbsp

Jeera 1 tsp

Green chillies 6-8

Coriander a handful

Ginger-few shreds

Channa Dal 1 tsp 

(soaked for about 3-4 hours)

Seasoning

Mustard seeds 1/2 tsp

Oil 1 tbsp

Hing a pinch

Curry leaves 7-8

Menthya -few seeds

Turmeric a pinch

Method:  Cook  till cucumber is tender  add little salt while cooking. Grind all the ingredients into a fine paste. Add grounded paste , cooked vegetable and water and keep it to boil, stirring on low heat. Beat curds and pour it into the this mixture while stirring.  Add salt and boil.

Season with Oggarane / tempering.  Turn off the heat.

Enjoy Majjige Huli or Khadi hot with rice and uppuhachida Mensinkayi.(dried masala chilies/Curd Chilies/Balakada Mensinkayi)
( You can use Ash Gourd, Seemebadnekayi also to make khadi. You can also add besan i/o of grounded paste)


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'Do not undermine your worth by comparing yourself with others'

Kadlekayi /Peanut Chutney

Kadlekayi chutney(peanut chutney) is a delicious and versatile condiment made from roasted peanuts with spices and tamarind

It is a superb combination with IDLI, Dosa or Chapati. Enjoy this gluten free vegan groundnut chutney, the recipe is simple and easy.

Kadlekayi Chutney

Ingredients:
Peanuts - 3/4 cup
Red chillies - 6-8
Tamarind - little
Salt as required.

Seasoning
Mustard seeds-1 tsp
Chana dal-1/2 tsp
Urad Dal-1/2 tsp
Curry leaves-few
Hing-a pinch

Method:
Roast the peanuts , red chillies in little oil. Remove the skin of the peanut. Grind peanuts, red chillies, tamarind and salt with little water first. Then add more water and grind it to a slightly smooth paste.

Season with mustard seeds, chana dal ,urad dal, hing, curry leaves. Enjoy this Peanut chutney with Dosa, Chapati or Rasam Rice.

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'What lies behind us and what lies before us are tiny matters compared to what lies within us'.Ralph Waldo Emerson

Mosaru Avalakki / Curd Poha / Dahi Poha

Curd Poha

Mosaru Avalakki ( Dahi Poha ) is made by mixing Poha (flaked rice) with spicy and seasoned yoghurt and is very delicious. Mosaru means curds in Kannada This dish is normally made during Krishna Janamashtmi festival in South India.

Ingredients:

• 1 cup poha (flaked rice /avalakki) 
• 1 cup curds
• 1 tbsp. grated fresh coconut
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. chana dal
• 1/2 tsp. urad dal
•  Hing-pinch
• 3-4 green chilies, chopped
• Few-peanuts
• 1 tbsp. chopped coriander leaves
• Few- curry leaves
• Salt to taste

Method: Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Add curds, and salt to the poha. Keep aside. Heat oil in a pan, add mustard seeds, after it splutters, add chana dal,urad dal,hing and stir fry.Add fried peanuts(opt). Add green chillies, curry leaves fry it for a while.  Add this seasoning to poha mixture and mix well. Add coconut, coriander leaves.Mix and Serve.

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'Explore , Dream ,Discover '-Mark Twain

Mavinakayi Chitranna/Raw Mango Rice

Mavinakayi Chitranna /Raw Mango rice is tangy yummy spicy rice usually done during Ugadi festival in Karnataka.

Ingredients

Mavinakayi Chitranna

Rice-1.5 cup (cooked)
Raw Mango grated-1 cup

(keep few aside for garnishing)

Green chillies-7-8 (spicy)

Mustard-1 tsp

Coconut-2 tbsp

Oil

Peanuts-few

Corainder leaves-few

Seasoning

Mustard-1/2 tsp
Chana dal/Urad Dal-1/2 tsp
Hing-pinch
Curry leaves-few

Turmeric-pinch
Red chilies 1

Method
Cook rice and spread the rice on a plate.
Grind  raw mango pieces  along with  grated  coconut,green chillies and mustard with little water.Heat oil in a pan,fry peanut till brown in color,keep it aside.Add all items under seasoning, add red chillies and stir. Add the  ground mixture,next add rice and salt,peanuts and raw mango shreds for more tangier taste and mix well. Garnish with coriander leaves.Serve Hot.

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'Intelligence is the ability to adapt to change' Stephen Hawking

Cucumber Raita

Cucumber Raita is made from yogurt/curds or dahi.It is normally served as dip/side dish. It provides cooling effect and has a nice taste.This raita is with a touch of ground mix of raw mustard (hasi sasive) with coconut and chilies.

Cucumber Raita

Ingredients:

• 1 grated cucumber, finely chopped
• 1 cup yogurt
• Salt as per taste
• Fresh chopped coriander for garnishing
• 1 tbsp -Fresh grated coconut
• 1 tspn-mustard seeds
• 5-6　green chillies

For Seasoning

• 1tsp oil
• 1 tspn mustard seeds
• 1 tspn chana dal
• 1 tspn urad dal
• Hing-pinch
• Curry leaves

Method:

1. Grate the cucumber, add curds, salt and mix 

2.Grind mustard seeds,coriander leaves,chillies and coconut into fine paste.

3.Add it to the cucumber curds mix.

4. Heat the oil on a low flame, add mustard seeds-let it splutter, add urad dal, chana dal hing once done add it to the mix and stir well. 
Enjoy with Chapati,  Rice or all kinds of Pulao and Biryanis/BesiBele Bhath.

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“You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose. You're on your own. And you know what you know. And YOU are the one who'll decide where to go...” ― Dr. Seuss

Hesarubele Kosambri/ Moong Dal Salad

 Hesarubele Kosambri (aka Moong Dal ) is normally served as part of traditional Habbada Adige (Festive Food Platter).Salads are known as Kosambri in Kannada.

Ingredients:

• 1/2 cup moong dal 
• 1 medium sized cucumber,chopped
• 1 grated carrot
• 5-6 finely chopped green chillies
• 1tspn oil
• 1tspn mustard seeds
• 1/2 tspn chana dal
• 1/2 tspn urad dal
• 4-5 curry leaves
• 1tspn lemon juice
• Hing pinch
• fresh coriander chopped
• 2tbspn fresh grated coconut
• 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, grated carrot ,chopped coriander leaves , grated coconut,salt and lemon juice and mix well.Serve with chapati or enjoy with hot Rasam/ Saaaru Rice.

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