Nucchina Unde / Steamed Lentils Snack

Nucchina Unde / Steamed Lentils  is a healthy, nutritious and spicy snack recipe. Made from combinations of lentils and spices it is truly tasty. Yummy spicy Bele Kadabu /  ನುಚ್ಚಿನುಂಡೆ recipe sans oil. Try it out.

Nucchina Unde / Steamed Lentils Dumplings

Nucchina Unde / Steamed Lentils Dumplings 

Ingredients:

• Chana dal-1/2 cup (Kadle bele)
• Tur dal-1/2 cup (Togari bele)
• Moong dal-1/2 cup (hesaru Bele)
• (washed and soaked for 2-3 hours)
• Green chillies-8-10
• Jeera-2 tsp
• Coconut-2-4 tbsp
• Hing-pinch
• Onion-1,finely chopped
• Fresh coriander-finely chopped
• Salt to taste

Method:  

Grind the soaked dals together with chillies, jeera, coconut and hing coarsely.

Next add chopped onion, coriander and salt and mix the mixture well. 

Put them in the idli plates and place them in the cooker and steam for 10-15 minutes. 

Scoop it out from the idli tray, cut it in desired shape and serve hot with ghee and chutney of your choice.

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"God will never give you anything you can't handle, so don't stress."Kelly Clarkson

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Ragi Paddu

Ragi Paddu or Gundponglu  is a yummy recipe made from Ragi Dosa Batter using the Paddu tava . 

How to Give Your Children Extra Iron — Try this delicious Ragi recipe as breakfast / snack.

Enjoy !!

Ragi Paddu

Ingredients

Ragi Dosa Batter-1 cup

Salt as per taste

Few Coriander leaves

Green chillies-2-3 chopped

Jeera -1 tsp

Onion-1 finely chopped

Fresh coconut-grated

Oil as required

Method:  Mix the salt,onions,coriander leaves,chilies with Ragi Dosa batter. Next apply oil to the paddu tava and pour the batter in the holes of tava and keep it on low flame. Cover. Once done turn it over and cook the other side.
Serve Ragi Paddu hot with chutney or enjoy just like that.

Please note the colour is slightly darker due to Ragi Flour.

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"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment".Buddha 

Kala Chana Masala /Sookha Chana

Kala Chana Masala or Dry Black Chickpeas  is a healthy nutritious side dish for chapati or Jeera rice. Or Enjoy just like that.

Chana is Brown Chickpea , a legume variety,  healthy and rich in proteins.

Ingredients

 Kala Chana Masala 

• Kala Chana– 1 cup
• (cooked soft )
• Tomatoes-1/2 cup (chopped)
• Onion-1 /2 cup (chopped)
• Dhania Jeera pwd-1/2 tsp
• Garam Masala-1/2 tsp
• Red chili Pwd-1/2  tsp
• Green chutney-1 tsp
• Oil-1-2 tsp
• Salt-for taste
• Cumin seeds -1/2 tsp
• Coriander leaves-few
• Lemon juice-1/2 tsp

Method-

In a pan, heat oil in a pan, add cumin seeds add onions and sauté well.

Next add chilies and fry for 1-2 mins.

Next add chopped tomatoes,and fry till mushy. Next add the masala pwds and fry. 

Add the cooked kala chana and mix.

Add salt and mix well.

Add lemon juice,garnish with coriander leaves and serve.

Enjoy this spicy tangy Sookha Kala Chana on a rainy day!


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"Health is the greatest gift, contentment the greatest wealth, faithfulness the best relationship."Buddha

Methi Peas Bhath / Menthya Soppu Batani Bhath

Methi Peas Rice / Menthya Soppu Batani Bhath  is easy and perfect one pot meal. Stir fried Methi leaves or Fenugreek leaves with peas blended with bhath powder in rice tastes delicious.

Enjoy this healthy greens with raita or papad.

Methi Peas Bhath / Menthya Soppina Batani Bhath

Ingredients

• 1 cup rice
•  1/2 cups of peas (steamed)
• 1 cup of methi leaves (cleaned/chopped)
• 1/2 tsp. mustard
• 1/2 tsp.chana dal
• 1/2 tsp. urad dal
• Hing-Pinch
• Curry leaves-few
• Turmeric pwd-pinch
• 2 tbsp. oil
• Salt to taste
• 2 tbsp. Bhath Powder
• Dry grated coconut-1 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 leaves, turmeric and fry until golden brown.Add the Methi Leaves and stir fry well.Next add the steamed peas,bhath powder, salt and mix well.Add rice, and mix well.Garnish with coconut.Serve hot with raita or papad or enjoy just like that.

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Today you are you! That is truer than true! There is no one alive who is you-er than you! Dr. Seuss

Khara Kadlepuri

Khara Kadlepuri or Spicy Puffed Rice -is simple and easy snack recipe. Enjoy with hot cup of tea. An easy vacation recipe for kids.

                 Khara Kadlepuri 

Ingredients

• 1 cup Puffed Rice/Kadle Puri (kurmura)
• Few Peanuts (kadalekayi)
• Few White Dal(Hurikadle)
• Salt to taste
• Red chili pwd -1tsp
• Salt for taste
• 1-2 tbsp oil

Seasoning

• 1/2 tsp mustard
• 1/2 tsp Jeera
• Few curry leaves
• Red chilies-1-2
• Hing -pinch
• Turmeric-pinch

Method: 

In a deep pan, heat the oil fry peanuts and white dal and remove on a plate.

In a kadai, prepare the seasoning.

Heat oil, add mustard seeds and when it starts to pop up, add jeera,hing,turmeric, red chillies, red chili pwd, curry leaves.

Once done, add the puffed rice and fry well .

Add salt and mix well add the fried peanuts and white dal and mix well.

Store Khara Kadlepuri in an air tight container.

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"Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time."Thomas A. Edison

Seemebadnekai Raita / ChowChow Raita

Seemebadnekai Raita / Choyate Raita ( ಸೀಮೆ ಬದನೇಕಾಯಿ )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 ) , coconut and chilies.

Seemebadnekayi Raita / ChowChow Raita

Ingredients:

• 1 cup Seemebadnekayi/Chowchow
• (chopped and boiled)
• 1 cup yogurt
• Salt as per taste
• For Grinding
• Fresh chopped coriander 
• 1-2 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. Chop the Chow Chow finely and boil it till soft.Once cold ,add curds ,salt and mix 

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

3.Add it to the chowchow 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 or Rice.

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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

Sabsige Soppina Akki Rotti

Sabsige Soppina Akki Rotti is nutritious, wholesome blend of n rice flour making it a healthy breakfast delight. Enjoy your greens and stay healthy! 

Akki Rotti is a favorite breakfast item in Karnataka. We can use various vegetables and make it. This one is made from Sabsige soppu aka Dill Leaves .

Ingredients 

Sabsige Soppina Akki Rotti

Rice flour       2 cups 

Dill Leaves          1 bunch finely chopped

Cilantro leaves          handful chopped

Green chillies            7-8 finely chopped

Jeera/Cumin seeds             1 tsp

oil                             2Tbsp

Salt                          to taste

Water                       as req

Method 

 Mix Rice flour(akki Hittu)  with chopped and  washed dill leaves, add salt,chilies, cumin seeds.

Add water and mix well add little curds.

Cover and leave overnite.(Dough should be of medium softness not too hard or too soft.) 

Next day ,take a tava ,smear  1tsp of oil around, take the dough and spread around it add water to flatten on the tava.

Keep this on medium heat, add oil around the roti ,cover, check if done.

If you want more crispy leave it a little longer. 

Once done rotti it comes out easily from pan.

To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time.

Enjoy hot Sabsige Akki rotti with butter and chutney /pickle of your choice.

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'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Menthya Soppina Matodi Palya

Menthya Soppina Matodi Palya /Matwadi palya (Methi leaves/Fenugreek Leaves) is a South Indian speciality. A sabzi of simple greens with a mix of lentils (chana dal) coconut and spices. It is tasty and spicy.

Menthya Sappina Matodi Palya

Ingredients:

• Methi leaves-1 cup
•  finely chopped
• (cleaned and washed)
• Channa dal - 1 cup
• Grated coconut - 1/4 cup
• Red chillies -5-6
• Ginger grated- 1 tsp
• Jeera-1 tsp
• Salt to taste

For seasoning:

• Oil- 2-3 tbsp
• Mustard seeds-1/2 tsp
• Urad dal -1/2 tsp
• Chana dal-1/2 tsp
• Hing-a pinch
• Turmeric -1/4 tsp
• Red Chillies-1-2
• Curry leaves-3-4

Method: Soak the channadal for 2 -3 hours along with jeera.Drain the water.Grind it along with coconut,ginger,chillies. Add very less water for grinding. The mix should be coarse. Meanwhile heat oil in a pan and add all the items in the seasonings, add the methi leaves and mix. Cover it with a lid. Once the vegetable is done add the ground paste, salt and mix well. Let it cook on low heat for 10-15 mins. Keep stirring in between. Serve this matodi palya / Paruppu usli hot with plain Rasam rice or chapati.


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"The art of being wise is the art of knowing what to overlook."
William James 

Capsicum Chutney

Capsicum Chutney is yet another vegetable based chutney that can be enjoyed with Dosa/Idli or Chapati.This is easy and spicy -a non coconut based chutney.

Capsicum Chutney

Ingredients:

• 1 cup Green Capsicums chopped
• 1 Onion, chopped
• Few Peanuts roasted
• 1 tbsp. Oil
• 4-5 Green chillies
• 1 tsp tamarind paste
• Salt to taste

Seasoning

• 1/2 tsp Mustard
• 1 tsp Chana dal
• 1 tsp Urad dal
• Few Curry leaves
• Hing-pinch
• 1 tbsp Oil

Method: Roast the peanuts and keep it aside. Next add oil in kadai, fry capscium, chilies, onions. Grind these with tamarind paste into chutney with very less water. Season with mustard seeds, hing, chana dal, urad dal and curry leaves. Enjoy with dosa, idlis or Indian Breads.

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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 

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

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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"Believe you can and you're halfway there."Theodore Roosevelt

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

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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"Cherish your human connections - your relationships with friends and family."Barbara Bush

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

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 Beetroot 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

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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"Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time."Thomas A. Edison

Bread Bites

Breakfast

Chaats

Chutney

Desserts

Dosa

FestivalSpecials

Snacks

South Indian Side Dish

Veggie

Weekend Breakfast

Heerekai Chutney

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

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 this Heerekai Chutney
with dosa or chapati.

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Kadlebele Kosambri / BengalGram Salad

Kadlebele Kosambri / Bengal Gram 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

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 Kosambri with hot Rasam/ Saaaru Rice. Enjoy just like that.

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

Tomato Gravy

Tomato Gravy with Idli

Tomato Gravy with Idli is easy to prepare. Just a another side dish for IDLI if you are bored with chutnies. A nice blend of spice and tanginess.

Ingredients 3 Tomatoes (finely chopped)   1 tbsp Oil   1/2 tsp Mustard  1/2 tsp jeera  1/2 tsp chana dal   1/2 urad dal Hing-pinch  Turmeric-pinch 1/4 tsp Sugar  Salt (to taste) Curry leaves-few For grinding 1-2 tsp coconut 1-2 tsp sambhar pwd  1 clove 1-2 kalamiri

Method- Grind the items with little mentioned under for Grinding. Next heat Oil in pan,add mustard,chanadal,uraddal,hing,tumeric,curry leaves,chilies and fry for some time. Add chopped tomatoes and  fry well. Once done add salt ,add ground mix and mix well , fry for some time till it thickens. Enjoy with hot idlis.

A perfect weekend breakfast,brunch idea.

Carrot Sevai Upma

Carrot Sevai Upma is  simple and easy breakfast recipe.Colorful and healthy, a lunch box idea for your kids too. Grated Carrots added to vermicelli, a quick fix for your busy day.

Carrot Sevai Upma

Ingredients:

· 2 cups vermicelli

· 1 1/2 cup grated carrots
.  .

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
. few cashews fried (opt)

· 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 the grated carrots 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 Carrot Sevai Upma hot.

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