Friday, November 6, 2009

Black eyed beans masala(ಅಲಸಂದೆ ಕಾಳಿನ ಪಲ್ಲ್ಯೆ )

Tried and tasted by Nivedita
Hi all,
Black eyed beans is very common in our house as it is easy to prepare and takes no time to cook. There is no need to soak it overnight like other beans, so it is instant beans preparation.
In my house, we have different type of beans every alternative day with one more vegetable. And this beans is always at home, stored in large quantity.
We get varieties in this. Big size, small size and brown color. the brown color beans are tastier than the white ones.

I cook it plain, or with brijnal or the one which I like the most with yam(suran). Or, I will just boil it with little salt and have it in the evenings.
The down given recipe is the way my mom prepares. It is simple, easy and quick with available ingredients at home.(Many of our friends in blog world, also prepares the same way!!!)

SO, without much introduction, I will give the recipe,
Black eyed beans - 1 cup (soaked for 15 min)
Onion - 1 medium, chopped
Tomato - 1 medium chopped
Curry leaves - few
Mustard seeds - 1 tsp
Jeera or cumin seeds - 1 tsp
Oil - 1 tbsp
Salt to taste
Sugar - 1 tsp
Red chilly powder - 1 tbsp
Coriander powder - 1 tsp
Haldi - 1/2 tsp
Fresh coriander - 1 tbsp chopped
Wash the soaked beans and give 3 whistles in a cooker or cook it outside(Takes longer time), when cool, keep it aside.
Heat oil in a kadai, followed by mustard seeds and jeera. When done, add curry leaves and onion. Cook till the onion changes its color. Now add tomato, cook again for a minute. Add all dry powders. Mix it properly, add boiled beans with little water. Cook for a minute again. Adjust the seasoning and garnish with fresh coriander leaves.
Black eyed bean is ready to eat with chapati, rice or just like that.

I want to send this to  scrumptious's event " Bean & legume recipes you can count on

Keep Smiling,

Thursday, November 5, 2009

Very sweet award!!

Tried and tasted by Nivedita
Hi all,
A beautiful and very sweet award from a very sweet blogger priya of Priyas Recipes

Thank you very much Priya. I loved it!!

And I want to thank all my friends here in this blog world, who keeps encouraging me, guiding me and correcting me when ever I make mistakes!

Three cheers to all of us!! 

Keep smiling,

Tuesday, November 3, 2009

Hottt chilly chutneys

Tried and tasted by Nivedita
Hi all,
North Karnataka is famous for spicy food. We like to eat plain green chilly with Jowar rotti and onion. The side dishes that goes very well with chapati, roti and rice are always spicy. At least 2 types of dry chutney powder and one chilly chutney is always there in the house.

In my house, the GREEN CHUTNEY is always there, as we add it for few preparations where green chilly is required. It can be stored in fridge for a week.

Another is called RANJAKA, which has very few ingredients and can be stored for months, if preserved properly. People who likes lemon and chilly taste, will enjoy this.
               Green chutney
                                         Ranjaka                  Kempu Chutney

The third one is KEMPU CHUTNEY(RED CHUTNEY, ಕೆಂಪ ಚಟ್ನಿ ), made with more ingredients and can be stored in fridge for maximum 15 days. It has sweet and tamarind taste.

I tried my poor photo or camera skills on these poor chillies and chutneys!!! I think the chillies and chutney bowls might be laughing for my try!!! 

Here comes the recipes,
1)GREEN CHUTNEY : This chutney is favorite of our ajji(who stays with us). She always keep it ready, as it is easy for her to prepare food.
Green chilly - 15 to 20, washed and wiped and cut into pieces
Fresh coconut - 4 to 6 tbsp
Garlic - 10 to 12 flakes
Curry leaves - 12  to 15 leaves
Fresh coriander - little
Salt - 2 tbsp(As we add salt to the vegetable or any preparation)
Cumin seeds - 1 tbsp
Mix all the ingredients and prepare the chutney with very little water.
This chutney can be used while making, any moong , brinjal , ridge gourd preperations. Or as per the ingredients you can use it.OR  simply have it with hot jowar rotti and oil. Believe me it tastes very nice.

2)RANJAKA: This is my mother's favorite chutney! Usually, we bring the readymade one from shop!!, but my mother likes to make at home, when ever the fresh red chillies are available(there is a particular season to get these fresh red chillies! and now the season is going on!! So the one in the photo is prepared by mom at home!!)
Recipe for the chutney:
Fresh red chillies - 250 gm, wash, wipe,cut  and keep aside.
Methi (fenugreek) seeds - 2 tbsp
Salt to taste
Lemon juice-of 3 to 4 lemons
Hing   - 1 tsp
Add all and make a paste WITHOUT ADDING A DROP OF WATER ALSO!
Store in a dry jar.
You can have it chapati, dosa, idli , bread or anything you like!!

3)KEMPU CHUTNEY(RED CHUTNEY, ಕೆಂಪ ಚಟ್ನಿ ): This is my favorite in the house. The specialty of this chutney is it becomes sweeter as the days go! The ingredients are almost same as the green chutney.
Fresh red chillies - 200 gm, wash, wipe, cut and ROAST WITH LITTLE OIL till the chillies changes the colour
Garlic - 1 big bulb, peeled 
Curry leaves - 18 to 20 
Salt to taste
Jaggery - 1/4 cup
Cumin seeds - 1 tbsp
Tamarind - 1 medium lemon size
Oil -2 tbsp
Mix all the ingredients and paste it in to chutney. Adjust the taste.
It goes well with almost all Indian foods and even with bread and burgers!! 
You can use it in any gravy preparations also.
Try it only for you, not for kids!!!!

Hope all of you will enjoy my hottttttt chutney recipes.

And these chutneys are going to make every one dance in Ammu's   My First Event " Spicy Fiery Chutneys "

Can I say  "Keep Smiling", after you taste these chutneys!!!! 

Keep Smiling,

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