Ruchii

Please click this link to see the recipe http://ruchii-madhu.blogspot.com/2006/08/badam-milk.html.

Last year I was in India during Ganesha Festival. Myosre local news paper had an article about the Jackfriut(Halasena hannu) grown in the form of Ganesha at that time.  I would like to share this beautiful picture with you all on this special occasion of Ganesha Chathurti.

 HAPPY GOWRI  AND GANESHA CHATHURTHI !

Its called as Godihiitina(wheatflour) Unde(balls/laadu) in kannada. Very simple and healthy sweet  that I make for my toddler.

Ingredients

Wheat flour 1 cup

Powdered Sugar  1/2 cup

Cardamom        1 seeds crushed

Ghee         Melted about 4 tbsp.

Method:

Keep the pan on medium heat. Sift and add wheat flour and roast untill you get a good smell.

Then switch off the heat add powdered sugar and cardomom powder. Mix well

Now add ghee,when its hot make round balls.(If the flour is sticking to hands apply some ghee) 

Allow it to cool for a while. Now its ready to be eaten.

Enjoy !

By the end of the week i’ll be having too little of all the veggies in my fridge. Where I can’t use any single vegetable to make any dish. So Dal-vegetable curry is the one dish I make at least  once a week. This is one way to finish off all the veggies and go shopping for fresh vegetables.

I usually add split moong dal with veggies, reason being its cooks faster and my toddler can digest well. Once in a while I use Channa dal for this dish. Dal- veggi curry with wheat-flour Chapathi is nutritious and complete satisfying meal.

So here is the recipe.

• Veggies I used are carrot, capsicum/green bell pepper,zucchini, green beans, tomato, onion,peas and potato(All together it was about 2 cups of veggies).
• I used 1 cup of split moong dal with this veggies.

Spices I used

Red chilli powder  1tsp

Curry powder      1tsp

Turmeric            1/2 tsp

Tamarind           1/2 tsp

Jaggery             1tsp.

* Can add garam masal instead of curry powder. I usually add jaggery where ever I use Tamarind it balances the tangyness .

Also need 2 tsp of oil and mustard seed for seasoning.

Method:

• Heat oil on medium heat, when hot add mustard seed .
• Once mustard starts to pop add all the veggies. Wash moongdal in water and add this to veggies.
• Add little salt mix well cover and cook untill veggies are half done.
• Now add all the spices mix well add enough water to get medium consistancy.
• Cover and cook for another 10min or untill veggies and dal is cooked .
• Adjust salt per taste.

Now its ready enjoy ! Have a nice weekend Everyone…

Rice pudding is the simple and easy dessert  that I know to make. I make this as often as possible for my 16 month old daughter. 

Ingredients I used.

Cooked Rice        1/2 cup

Whole milk          1 cup

Almonds             Powdered (using 4-5 whole almonds)

Saffron              few strands (for colour and flavour)

Jaggery             1tbsp (Sugar can also be added)

 Method:

• Bring milk to boil then add cooked rice, jaggery, almond powder. Stir will.
• Soak strands of saffron in few tsp of milk. Then add this to the rice-milk mixture.
• Then simmer it down for about 10 mins. Stiring in between.
• Now its ready to be served. Hot or chilled.

Variation: Adding dry fruits like chopped dates and raisins makes it much more flavourful.

With a leftover cooked rice and few other ingredients on hand. This pudding will be ready under 15 mins. Enjoy!

 HAPPY INDEPENDENCE DAY !

Mysore is a City of palaces. This city is also know for its famous Dasahara Festival which is nine day festival during navarathri. Many foods which originated from Mysore has taken its name like Mysore pak, Mysore rasam, Mysore bonda and my favorite Mysore masala dosa.

I’ll be representing my home town Mysore, Karnataka with the entry ‘Mysore Masala Dosa’ in the Grand Independence day Food Parade hosted by Indira of Mahanandi. Thanks Indira for this special event, being very far from home this is one way I can express my love towards Mother India.

Recipe for Dosa batter.

• Urad dal       1 cup
• Long grainRice  1 cup
• Paraboiled rice   1 cup     
• Moongdal&Channadal 1/2 cup
• Methi seeds         1tsp

Soak the above dals together for about 4-6 hrs and grind them into smooth batter of medium consistancy.  Keep it overnight or about 8hrs for fermentation . Add little salt. Now batter is ready to make dosas.

Masala dosas are usually served with a spread of red garlic chutney and aloo/potato palya inside the dosa and coconut chutney on the side.

Recipes for Red/garlic chutney            

•  Garlic 3-4 cloves
•  Onion 1 small (cut into big chunks)
•  Red chilli Powder   1tsp
•  Tamarind   1/4 tea spoon                 
•  Salt         to taste. 

 Aloo Palya/ Potato dry curry 

•     Potatos    2 large
•     Onion      1 large
•     Green chillies    2-3
•     Salt     to taste
•     Oil, mustard, turmeric and channa dal  for tempering.

Coconut Chutney                                                   

•      Coconut    1/2 cup
•      Cilantro leaves 1/2 cup
•       Green chilles   2-3
•       Tamrind      1/2 tsp
•        salt    to taste

  Preparation :                        

• Red chutney

Take all the mentioned ingredients for red chutney. With adding little water grind into smooth paste. Keep aside.

• Potato palya

Heat oil in a skillet. Add oil, when its hot enough add mustard and channa dal and turmeric. When channa dal starts to change color add chilles and chopped onions and fry for 3-4 mins untill soft and translucent. Now add potatoes and mash well,adjust salt to taste. Keep aside.

• Coconut Chutney

Grind the above ingredinets for coconut chutney by adding little water to a smooth paste. Keep aside.( I have added more cilantro to make it green)

Making dosa and serving them.

• Heat the dosa skillet on medium high heat. When its hot smear some oil or butter(Traditionally masala dosa is done usuing butter).
• Take two laddle full of dosa batter and spread on the skillet in ciucular motion. Let it cook for 2 min or untill side leaves when lifted using  a spatula.
• Now spread red chutney and aloo palya on dose. Fold over.
• Serve with cocnut chutney on side. If u prefer butter, a dollop of butter on top.

 Enjoy !

                     HAPPY INDEPENDENCE DAY!

The Essence of Indian Cusine are Spices. India as whole celebrates Unity in diversity. Indian Cusine is a good example for our unity in diversity. Every region and/or state in India has different food. But the spices used for all kinds of food are essentially the same. 

On this special occasion of Indian Independence day I have displayed some of the whole spices, powders and ingredients used for basic Indian cooking like dal and rice which is a staple. I came across this wonderful web site which mentions about different Spices Grown in each state. It also gives the information that India produces 3.2 billion tones spices and have pictures and information about of each spice. Check this link IndianSpices.com .