My nine inspirations

Tried and tasted by Nivedita
Hi all,
My nine inspirations
These are my nine inspirations, which come in my mind immediately when I think about inspiration in life.
About people, there are so many who might have struggled harder and achieved more in life, but I think about those whom we remember easily and who comes in my mind always.
1.Diya (Deep)
It burns itself to give light to others.
2.Water
It takes the shape of its container (so adjusting) and purifier of our life.
3.Ant
It is hard working and it saves for rainy days!
4.Elephant
A pure vegetarian still the strongest and biggest animal on the earth. And so graceful and have lot of patience.
5.Bitter gourd and neem
Both are bitter but cure our diseases.
6.My mother
Full of life, positive attitude towards life, strong will power.
7.Dr.A. P.J. Abdul Kalam
Dedication, knowledge, wisdom
8.Kiran Bedi
Strong character, honest
9.Shah Rukh khan and Akshay kumar
Yes! When I think about these actors, always comes in my mind is hardworking and believing in self.

Keep smiling

Mutton Biryani

Tried and tasted by Nivedita
Hi All


(I forgot to take seperate photoes! So for all the three recipes, the same photo will be posted!!)

I am very bad cook, when it comes to prepare rice varieties. I can make only white rice, tomato rice and methi rice. Other type always turns into disaster. But few months back, when I was searching for rice recipes, I came across Mishmash’s egg Biryani (http://kitchenmishmash.blogspot.com). The rice in the photo was so tempting; I decided I will make it the same day. Even though, I followed the basic recipe, I skipped adding omelet and frying eggs. But, the result was superb!!!!!!! Thanks Mishmash!!! Then I made the rice several times and every time it was a hit.
Now, I thought of using the same Biryani masala for mutton Biryani and my reward was, I had to prepare again the very next day for our picnic.(as it got over the same day I made!) All enjoyed it in the picnic.
Here is the recipe,
Mutton – Half kilo
Rice – Half kilo (any long grain)
Onion – 3 big (long and thin sliced)
Tomato – 2 big (Finely chopped)
Garlic paste – 1 tsp
Ginger paste – 1 ts[
Fresh coriander – 1 bunch Cleaned and chopped (Optional)
Mint leaves or pudina – ½ bunch cleaned and chopped (Optional)
Curds – ¼ cup
Green long chilly - 2
Salt to taste
Chilly powder – 2 tbsp
Dhania powder – 1 tbsp
Oil – ¼ cup
Tej patta -1 big

To marinate the mutton:
Curds – 2 tbsp
Salt to taste
Chilly powder – 1 tsp
Dhania powder -1 tsp
Oil – 1 tbsp

Biryani masala
Fennel seeds -1/2 tsp
Cumin seeds / Jeera -1/2 tsp
Shahjeera/Caraway seeds – 1/2 tsp
Cloves - 4
Cardamom -1
Cinnamon (1” inch length) - 1
Grated nutmeg -1/4 tsp
Grind everything to a fine powder and keep it aside. We will need 2 tbsp for this Biryani.
Wash and clean the mutton and marinate with the given ingredients and keep it aside for 2-3 hours. The mutton will be tenderer, if it is marinated for full one night or 6-8 hours. Before making Biryani, keep in a cooker and give 3-4 whistles.

Clean and soak the rice. Remove the water and keep it for half an hour.

Add oil in a cooker, when hot add chopped onions. Fry till brown. Now add the Biryani masala powder. Mix it properly. Add 2 long green chilly.
Add chopped tomato and ginger and garlic paste. Stir for a minute. (If you are adding pudina and coriander, you can add now and fry for a minute).Then add curds, salt, chilly and dhania powder. Mix it properly. Add cooked mutton without water. Keep the stock aside. Cover it for 2 minutes. After that, add soaked and dried rice. Mix nicely so that all the things mix with each other properly. Now add the stock and hot water till the rice and mutton is covered. Close the lid and give 2 whistles.
Serve hot with onion raita.

Keep smiling

Agasi(Flax seed,ಅಗಸಿ) Chutney powder

Tried and tasted by Nivedita
Hi All,





Agasi chutney (ಅಗಸಿ) is also one of the common powders in the food in North Karnataka. It is served with curds with rotti or chapattis. The taste is unique.
It is called Flax seed in English.
Here is the link for details:
http://en.wikipedia.org/wiki/Flax_seed
It is prepared the same way as we prepare the Shenga (Peanut) chutney.
Here is the recipe,
Agasi(flax seeds) - 1cup
Chilli powder - 1 to 2 tbsp as per your taste
Curry leaves - 2 lines
Tamarind - 2 tbsp
Garlic - 4 to 6 big one(we get in UAE) or full one bulb if it is Indian.
sugar - 1 tsp
Salt to taste Turmeric a pinch
Roast flax seeds till aroma comes out.Let it cool. Mix all the ingredients and put in a mixie and make it to a powder.
The powder is ready and you can store it for 15 days in a dry place.
Enjoy with jowar rotti or chapattis.
Keep smiling,

Gurellu Chutney(Niger seeds,ಗುರೆಳ್ಳು) powder

Tried and tasted by Nivedita
Hi all,

Gurellu chutney(ಗುರೆಳ್ಳು) is very common in North Karnataka kitchen shelf. Actually it is an essential ingredient used in so many recipes. And one can eat just like that with curds and chapatti or Jowar rotti. I tried to search in the web for its English name. Here is the link for the same.

http://en.wikipedia.org/wiki/Niger_seed
but to be sure it is NOT “black sesame seeds”, as I read in few blogs. It is called as Niger seeds in English.
Here is the recipe
Gurellu – 1 cup
Curly leaves – 2 lines
Salt – 1 tsp (don’t use more, as it is used in making so many recipes, and we also put salt in those recipes.)
Red chilly powder – 1 tsp

Turmeric powder - 1/2 tsp
Roast the Gurellu in a thick bottomed pan on medium heat. Keep on stirring till you get nice aroma. If you leave in the middle, it will be burnt.
After its cold, add other ingredients and grind into powder and store in a jar. You can keep for 15 days, if stored in dry place.

It is used in brinjal, green moong, capsicum, cucumber and so many other preparations.
Or can have it with curds and Jowar rotti.
Keep smiling,

Stuffed brinjal masala(ಬದನೆಕಾಯಿ ಏಣ್ಣಗಾಯಿ)

Tried and tasted by Nivedita
Hi all

Very tasty and spicy vegetable masala which is perfect with Jowar rotti. This is a very common food in North Karnataka. And it is compulsory in menu in the marriages. Here is the regular recipe, what my mother makes, and even I follow the same.
Brinjal – 4 to 6 (small)
Onion – 1 big (finely chopped)
Curry leaves – 1 line, chopped
Tamarind paste – 2 tbsp (soak the tamarind in warm water for half an hour then squeeze the juice)
Fresh coriander – 2 tbsp
Gurellu chutney powder – 2 tbsp (recipe will follow soon)
Red chilly powder – 1tbsp
Jaggery powdered – 1 tbsp
Salt to taste
Oil – 1 tsp
For stuffed brinjal
Oil – 2 tbsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Slit the brinjal in the middle and keep in the water.
Fry chopped onion in a pan till slightly brown. Remove in a plate, add all other ingredients except oil and mix it nicely.
This masala is so tasty, that we used to finish it with chapatti or rotti, before it was stuffed in the brinjal.
Now remove the brinjal from water and stuff the ready masala.
Heat oil in a pan. Add mustard seeds. After they start crackle, add jeera, and stuffed brinjal. Fry for one minute. Now add remaining masala and little water. Cover and cook for 5 minutes.
Stuffed brinjal masala(ಬದನೆಕಾಯಿ ಏಣ್ಣಗಾಯಿ) is ready to serve with hot rottis or chapattis.

Keep smiling,