Kurmura masala, Onion bhaji and Tea( (ಚುರುಮರಿ ವಗ್ಗರಣಿ, ಉಳ್ಳಾಗಡ್ಡಿ ಭಜಿ, ಚಹಾ)

Tried and tasted by Nivedita

Hi All,

One of the famous street food of North Karnataka, specially from Dharwad and Hubli. It is famous street side food available all the 12 months of the year, and it is more in demand during rainy season, even though its all time favorite of Dharwadians. Even in the houses,  it is a very common evening snack. One more snack prepared with this is Mirchi (spicy chilly pakodas), Here I could not prepare mirchi as I did not get proper long and thick green chilly.

Dharawad means, Pedha and churmari, mirchi and bhaji. We love to have it often(even after knowing the bad effects of Kurmura, we cannot help!!) But, I have reduced it to the extent. I do not allow my children to have kurumara.

Coming to the recipe for Kurmura masala

Kurmura :  4 cups

(It makes for 3 to 4 people)

Oil - 1/4 cup

Mustard seeds - 2 tsp

Jeera - 2 tsp

Curry leaves - 2 lines

Pea nut -  15 to 20

Dalia dal - less than 1/4 cup

Dry red chilly - 4 to 6 (optional, as they do not add in stalls)

Chilly powder - 2 tbsp

Salt to taste

Sugar - 1 tsp

Haldi - 1 tsp

Dalia powder - 2 tbsp

To make masala

Heat oil in kadai, add mustard seeds, jeera.  Now add pea nuts. When they are fried, add curry leaves, red dry chilly. Fry for 10 seconds. Off the heat. Add salt, haldi and chilly powder. Mix properly and keep aside for 5 minutes or till cold. Add dalia powder to this. Then add kurmura and sugar. Mix properly. Adjust the seasoning, kurmura masala is ready.

When serving, you can add raw onion chopped, fresh coriander, and thick sev.

Coming to Onion bhaji or pakora,

Onion - 4 to 6 big, cut into very thin long slices.(Very important)

Gram flour - 4 to 5 tbsp to sprinkle on onions to cover them

Curry leaves - 1 line chopped finely

Green chilly 2 to 3 chopped finely

Red chilly powder - 1 tbsp

salt to taste

Coriander seeds - 1 tbsp crushed

Ajwain - 1/4 tsp crushed

Haldi - pinch

Sugar - 1/2 tsp

Hot oil - 1 tbsp

Oil to fry the pakoras

Mix all the ingradients in a bowl with NO Water at all. Keep aside for half an hour. After some time, the onions are covered with gram flour. If you feel it is not enough, sprinkle some more gram flour to onions and keep for some more time. Then fry the pakoras in hot oil, by taking little onion and dropping it in oil. repeat for rest onion mix.

Pakoras are also ready.

Now for the tea, it is more famous as KT, and always one cup is shared by two.( people order by saying, bring 1 by 2 KT)

Water - 1 cup

Milk - 1 cup

Sugar - 4 tbsp

Tea powder - 1 tbsp

Mix all together and boil at least for 8 to 10 minutes, till the tea becomes thick. (I know it is not good to boil the tea for more than 3 minutes altogether! but helpless, when we get that unique taste in the mouth!!!) Some times it is ok to spoil our self!!

So here comes all together Dharwad famous street food.

Keep smiling,

Remixed dosa and onion sabji for the event.

Tried and tasted by Nivedita

Hi all,

As I have already done this before, one more remixing of my posts for the event. 

Actually this is my daughter's favorite lunch, which she loves to take often. So I thought of remixing two recipes and sending this to RV's event.

For Dosa recipe, ( for previous recipe, click here)

In first entry I make large dosas, but my daughter likes to take mini dosas as they remain soft till lunch time, I started making mini dosa.                           

Raw rice - 2 cup

Urad dal - 1 cup

Tomato - 2 big, chopped

Red dry chilly - 2

Coriander seeds - 2 tbsp

Jeera - 1tsp

Salt to taste

Oil to make dosas

                                                                                                  

OR

You can skip all masalas and add only tomatoes while grinding the atta. This also tastes good.                                                         

Soak the rice and urad dal for 4 to 6 hours. Before grinding, wash both and add other ingredients except oil. Keep it over night or 8 hours.

Heat tava, spread the batter to make mini dosas. Spread ghee or butter on dosas. You can make 3 to 4 mini dosas at a time. Remove it and keep aside.

Now coming to Onion subji recipe, (for previous recipe, click here)

Onion – 1 big (Chopped lengthwise)

Tomato – 1big (Chopped finely)

Curry leaves – 4 to 6

Chilly powder – 1 tbsp

Mustard seed – ½ tsp

Crushed peanut and almonds – ¼ cup(crushed to big pieces)
(If you like add cashew nuts also), optional

Jeera – ½ tsp                                                                      

Salt to taste                                                                                                     

Haldi -1/2 tsp

Oil - 1 tbsp

Hing – a pinch

Sugar – 1 tsp

Fresh coriander – 1 tbsp

Only extra ingredient in this is adding Crushed Cinnamon stick - 1 big, which really gives an unique taste.

Add mustard seeds and jeera in hot oil. Now add curry leaves, hing and onions with crushed nuts. Cook till brown, add tomato. Let it cook till oil separates. Add Chilly powder, salt, sugar and haldi. Add little water and boil it for five minutes. Mix with chopped fresh coriander.

Pack both together for lunch box. 

I want to send this lunch box  to RV's  Food for 7 Stages of Life - Kids Special Event Announcement 

and it is essential to give credits to Sudeshna of

 Sudeshna’s Cook like a bong(http://bengalicuisine.net) page.

Keep smiling,

Egg bhurji with green leafy veg.

Tried and tasted by Nivedita

Hi All,

It is always very difficult to feed green leafy vegetables to kids. They just puke it out, if we stir fry and give them. Till now, I thought to add the leaves in dal and feed the kids,  is the only way. But my aunty (Mom's cousin) gave me a tip. A very healthy and easy way to give green leafy veg. to your kids. 

Every one know the benefit of intake of green leafy vegetables and egg in everyday food.

So I am good girl, if I do not explain the benefits in detail!! (Just because, it is my last minute entry, I do not have much time!! Sorry!)

Just add any leafy veg. into Egg bhurji and the purpose is served.

Jumping to the recipe,

Green leafy veg - 1 bunch, cleaned, washed and chopped finely

(Methi or palak or Rajgiri or any leafy vegetables which cooks faster)

Eggs - 2, beat and keep ready in a bowl

Onion - 1 big chopped

Garlic - 2 flakes(optional)

Green chilly - 1 chopped

(skip green chilly and add 1 tsp red chilly powder, if you are giving to younger kid)

salt to taste

Jeera - 1/2 tsp

Dhania powder - 1 tsp

Haldi - 1/4 tsp

Tomato - 1 small (only if you are using Palak)

Lime juice - 1 tsp for other leafy veg.

Oil - 1 tbsp

Heat oil in a kadai, add jeera, onion and green chilly. Fry for some time. Add tomato if you are using palak. Cook it till tomato starts leaving the sides. Add salt, dhania powder and haldi.(and red chilly powder if not using green chilly). Mix it properly. Add beaten eggs. Mix it properly and cook till egg is 3/4 cooked(3 to 4 min). Now add chopped green leaves. Mix it and cook it. Keep on stirring, or else it will get burnt. Once the green leaves is cooked and the raw smell is gone, add lime juice. Take it from the heat. Mix properly. The bhurji is ready to eat with chapati or rice!!

I want to send this healthy dish to RV's Food for 7 Stages of Life - Kids Special Event Announcement 

and it is essential to give credits to Sudeshna of

 Sudeshna’s Cook like a bong(http://bengalicuisine.net) page.

Keep smiling,