Curd Rice Balls(ಮೊಸರು ಬುತ್ತಿ ಉಂಡಿ)

Tried and tasted by Nivedita

Hi All,

Yesterday, after I posted the recipe for "Paapad Samosas" I was feeling guilty for those who are facing scorching heat. Now to make myself feel good, I am posting the recipe for curd rice balls(ಮೊಸರು ಬುತ್ತಿ ಉಂಡಿ).

This food was common in our house, for picnics. At least once in 2 months, My mother and her sisters and cousins always arranged for short picnics. There used to be so many relatives. And we were about 15 cousins. We always had great fun. There were variety of dishes prepared by our grannys, packed nicely and systematical. We visited fields, farm houses or temples. If nothing, we used to meet in some one's house at least. Those were the days!!!, I never wish to forget! This "curd rice ball" was common, as its was easy to give in our hand. We used to run and play while holding it in the hand and eating.

Now, for my daughter, its like a feast!

Here is the recipe,

Rice - 2 cups(cooked with more water)

Fresh curds - 1/2 cup

Milk - 1/4 cup

Onion - 1 medium (chopped)

Garlic - 3 to 4 flakes

(Optional, skip it if you do not like the garlic taste!!, but tastes great with garlic.)

Green chilly - 1

Fresh coriander - 1 hand full

Curry leaves - few

Sugar - 1 tsp

Salt to taste

Mix ready rice, curds, milk, sugar and salt in a bowl.

Crush garlic, green chilly, fresh coriander and curry leaves together. Mix it with rice.

Adjust the quantity of curds and milk. After mixing, the rice should not be very watery, as we need to make balls. Keep aside for half an hour. Make balls and serve in the hands.

Great refresher for the summer!!

Keep smiling,

Paapad Samosas

Tried and tasted by Nivedita

Hi All,

Here It is raining continuously and too cold to keep the doors open. It is the perfect ti

me to eat some fried snacks with hot coffee!!

Sorry guys who are staying in the part of the world where the heat is on its height!!!

Now a days most of the cookery shows are full of fried food to compete with the weather.

So I too thought of posting the same.

This is the snack which has to be served immediately.

Here is the recipe,

Potato - 1 big(Boiled and mashed)

Carrot - 1 medium(grated)

Green chilly - 2 chopped finely

Coriander or Parsley - 2 tbsp (chopped)

Salt to taste

Amchur Powder(Dry mango powder) - 1pinch

Paapad - 4(big)

Oil to fry samosas.

Mix all the ingredients leaving paapads and oil.

Keep oil in a pan to hot. Cut the paapads in to four pieces with scissors. Take one piece and dip it in the water just for 3 seconds. keep it on the plate. Fill the ready masala in the middle. Fold the paapad carefully from all three sides. Close it applying the water on the sides. Fry immediately and serve hot with ketch up or sauce.

I am sending this to Shanti's (shanthisthaligai.blogspot.com)

EVENT ANNOUNCEMENT: LOVELY WINTER RECIPES.

Keep Smiling,

What would you like to call yourself?

Tried and tasted by Nivedita

Hi all,

Just a few days back I added a gadget in my blog for "Poll". And the question "If you are 'a stay at home wife' what would you like to call your self?"

This question came in my mind when I read "Ghettoised and forgotten...." in Vidya's(http://vidyajoseph.wordpress.com/2009/06/12/ghettoised-and-forgotten/) blog.

Do not think I am against men or working women. I was also a working mother till last year.I know the difficulties one has to face while handling both the office and the house.But my question here is "is a 'stay at home wife or mother' getting an equal respect or no"?

For many, to stay back home is wasting your life. Even many men think that woman at home do not have any work the whole day.

Does any one thinks how much energy and patience one needs to be at home and take care of the house? Don't they think one has to put so much effort to turn the house in to HOME? After managing everything ( supporting the family physically, morally and all the ways), her title is restricted to House wife!!!

If a husband is not working, have you heard anyone calling him 'house husband'? Even though he is unemployed, he will be recognized at least by his degree!!

My only question is what would you like to call yourself if the options are given. Please feel free to vote on my 'Poll' and share your opinion.

Can anyone suggest a better title for us???

Keep smiling,

Nivedita's Kitchen: Breakfast in Photo

Nivedita's Kitchen: Breakfast in Photo

Tried and tasted by Nivedita

Breakfast in Photo

Tried and tasted by Nivedita

Hi all,

Pasta, Indian style

Mix.Veg Poha(ಅವಲಕ್ಕಿ)

Aloo Paratha with Papad, Curds and Pickle

There are few foods which do not require any recipes to

explain. So I do post it in "Food in photo". Or sometimes, my dish comes out so good, but I will not be having time to post on the same day. That time I will post only photos and the recipes are posted later!!!

(Good reason to hide laziness !!!)

But these photos are specially going to Divya's

(divya-dilse.blogspot.com)

Show me your Breakfast!

Keep smiling,

Nivedita's Kitchen: Sesame seeds poli((ಎಳ್ಳಿನ ಹೋಳಿಗೆ)

Nivedita's Kitchen: Sesame seeds poli((ಎಳ್ಳಿನ ಹೋಳಿಗೆ)

Tried and tasted by Nivedita

Sesame seeds poli(ಎಳ್ಳಿನ ಹೋಳಿಗೆ)

Tried and tasted by Nivedita

Hi all,

Here is the recipe for a sweet, which is common in North Karnataka. It is good in Winter as it is made of Sesame seeds(Til or ಎಳ್ಳು). It can be stored for a week also. I use it often in South Indian curries.

In UAE, we get Tahina (i.e sesame seeds paste) paste in super markets, which is used to make humous. It was regular in my house when I was back in UAE.

Not only are sesame seeds a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.Read more on this, in http://whfoods.org/genpage.php?tname=foodspice&dbid=84

Here goes the recipe,

Sesame seeds - 1 cup

Jaggery - 1 cup(or 3/4 cup, if jaggery is very sweet)

Cardamom - 2

Wheat flour - 3/4 cup

Maida - 1/4 cup

Fine rawa(Suji) - 2 tbsp

Oil - 1 tbsp

Salt a pinch

Mix the Wheat flour, Maida and Fine rawa with 1 tbsp oil, salt and water to make dough. (Little softer than we make for chapati.)

Keep it covered aside for 2 - 3 hours.

Roast the sesame seeds on a very slow flame, till nice aroma comes. After it is cool, grind it with jaggery and cardamom.

Now make small balls of dough(small lemon size). Take one ball, spread on the palm, and fill it with ready powder.

Roll it in to small puri size. Roast like chapati. No need to put oil. Repeat for other balls.

Sesame seeds poli(ಎಳ್ಳಿನ ಹೋಳಿಗೆ) is ready to eat. It tastes very delicious with Ghee spread on it.

I am sending this to

PJ's(seduceurtastebuds@gmail.com)

this month event,

OPEN SESAME!!who signed up with Sunitha .

Keep smiling,

Nivedita's Kitchen: 14 mixed pulses gravy

Nivedita's Kitchen: 14 mixed pulses gravy

Tried and tasted by Nivedita

Strawberry

Tried and tasted by Nivedita

Hi all,

Strawberry, the most beautiful fruit, in spite having black spot on it!!! I call it black spot beauty!!!!

I love this fruit in any form. More than eating, I love to sit and watch it for long time.

It makes me think that even we should be like Strawberry. Have beautiful mind, think good, be kind and look beautiful, in spite of having bad things, many drawbacks or weakness in us!!

(Am I too bad in Philosophy???)

I am posting it in my "Food in Photo", as it looks more pretty like this than in any form.

May be I will post one or two preparations with this in future.

Its diffucult to get good strawberry at my place. So when ever I get, I will try to post a recipe.

Keep smiling,

Sai bhaji(Green leafy veg curry)

Tried and tasted by Nivedita
Hi All,

This is the healthiest food for the whole family. Especially for children, all the green leafy vegetables will go in the stomach at a time.
It is a popular Sindhi dish, which I like to have at least one time in 15 days. It goes well with Hot rice, mainly with brown rice or yellow rice.
Here is the recipe,For bhaji:
Palak(Spinach) - 1 bunch
Methi leaves(Fenugreek leaves) - 1/2 bunchSabbasgi (Dill leaves) - 1/4 bunch(Optional)

(While making for this post, I did not had dill leaves and brinjal, so you can not see in the photo)
Brinjal - 1 medium (cut into cubes), its optional.
Potato - 1 medium(cut into cubes)
Tomato - 2 big(cut in to cubes)
Carrot - 1 medium(cut into cubes)
Channa dal - 1/2 cup (Soaked in water at least for an hour)
Salt to taste
Chilly powder - 1 tbsp
Haldi - 1/2 tsp
For tempering,
Oil - 1 tbsp(Ghee will taste better)
Mustard seeds - 1tsp
Ginger Crushed - 1tsp
Mix all the ingredients for bhaji in a cooker and make 4 whistles. When cooker is cool, remove the lid, churn it with churner or with blender. Adjust the taste for salt.Give bhagar with mustard seeds and crushed ginger in a oil.
Sai Bhaji is ready to serve with hot rice of your choice.

But, first thing what I do is I eat just like that in a bowl. Seeing me, my daughter also loves to eat like that!!

I am sending this to PJ's LET'S TURN SATTVIC THIS MONTH....

which is from Lakshmi’s blog

Hey, again one more chance for this recipe to participate in another event from Pavani's

Annoncing Cooking For Kids-Leafy Greens, which was originally started from

Sharmi's( Neivedyam.) original CKF announcement.

Keep Smiling,

Missing UAE

Tried and tasted by Nivedita

Hi

So at last I reached and settled in India. I have so many good and bad experiences, which I will writer little later.

Now as I am missing many things from UAE, thought of writing about that first.

Even though I have already moved to India, my heart is still there in UAE. It takes time for me to come out.(one more reason is my husband is still staying there)

I am very happy that I came back to India,and waiting to do lot of things which I couldnot do back in UAE.

But, yes! I miss UAE for so many reasons, It has given me a chance to start the life in a new and totally different way..

I started to speak in English, which was not at all possible in India. When I went there first time, I missed many interviews, only because I could not speak English properly. Even though I am not perfect now also, but I can talk with confidence with less mistakes. I used to feel very insecured and inferior. I am thankful to UAE, it gave me self confidence. I learnt a lot of things here only.

I was explored to the new world of food. I tasted so many international cuisine and enjoyed every bite.. I could meet many people from every corner of the world. I got a chance to see the lifestyle of people from different countries.

Now after coming back and knowing that I will not go back again, I miss few things(food), which are not available here at my place. Mainly, Chicken showrma, Falafel sandwich. I always loved Hummus, Garlic paste and Tabouleh. These things I can make at home. But I miss the aroma coming from Pakistani roti shop, and showrma shop.

I miss non vegetarian food, as it is not possible for me to cook at my mother's place.

I miss the busy streets with traffic jam (used to scold the same when I was there), I miss the regular water and power supply!!

I think I will continue the saga of my stay in UAE in the future also.

Bye for now. Catch me with my "BACK TO INDIA" experiences soon.

(I am attaching a photo of Hummus, Garlic paste and Tabouleh, which I had just few days before I came.)

Keep smiling,

Life and Laugh

Tried and tasted by Nivedita
Hi All,
Children are very innocent, but still they teach us lessons with their innocence in the life,and make us laugh with the same innocence.
This is one recent experience I had last week.
My elder daughter Rajul was chatting online with her father last week. While chatting, he was explaining her that she is big girl now(only 7 yrs!!), and need to take care of mother(That's me), her sister, Naani(My mother), mama and mami. He wanted say do not trouble any one!

Her immediate reaction: Papa, I am not octopus,I don't have 8 hands to take care of all at one time!!!!

keep Smiling,

Nivedita's Kitchen: Sai bhaji(Green leafy veg curry)

Nivedita's Kitchen: Sai bhaji(Green leafy veg curry)

Tried and tasted by Nivedita

Nivedita's Kitchen: Instant coconut halwa

Nivedita's Kitchen: Instant coconut halwa

Tried and tasted by Nivedita

Nivedita's Kitchen: Sago(Sabudana) kheer

Nivedita's Kitchen: Sago(Sabudana) kheer

Tried and tasted by Nivedita

Sago(Sabudana) kheer

Tried and tasted by Nivedita
Hi All

Sago kheer is one of favourite sweet dish of my husband. He likes to have it with puris.

And Today is my husband's birthday. Missing him on his great day and this sweet is for him. Waiting for him to join us as soon as possible.

It is must on Hanuman jayanthi in our home.(No particular reason for that!!) Its easy to make and as I am not soaking the sabudana, its done whenever we feel like having.

Even though its very common sweet, its taste is different.

Here is the recipe.

Sago - 1 cup

(Smaller size will be fine, as we are directly cooking without soaking it)

Sugar - 3/4 cup

Ghee - 2 tbsp

Cardamom powder - 1 tsp

Milk - 1 cup

Water as per required.

Take the pan with thick bottom, keep it on fire. when its hot, add ghee and add sabudana. Fry till they are almost double in size. If they don't turn into double size, its fine, fry till nice aroma comes. Remove and keep aside. Add milk in the same pan. When it starts boiling, add the fried sabudana. Let it cook for 5 minutes or till its cooked 3/4Th. Now add sugar and 1/4 cup water. Let it boil till sabudana is cooked full. It may take 10 minutes approx. Now add cardamom and boil it for a minute.

Sago kheer is ready to serve hot. Or keep in the fridge and have cold kheer.

I am sending this to Srivalli's Announcing Mithai Mela ~ Celebrating 2 years!

Hope all will like it.

Keep smiling,

Nivedita's Kitchen: Gram flour vadi(ಜ್ಹುನಕದ ವಡಿ)

Nivedita's Kitchen: Gram flour vadi(ಜ್ಹುನಕದ ವಡಿ)

Tried and tasted by Nivedita

Gram flour vadi(ಜ್ಹುನಕದ ವಡಿ)

Tried and tasted by Nivedita
Hi All

When I read about preparing food in 15 minutes, I told to my sis in law, her immediate response was to make jhunakada vadi(ಜ್ಹುನಕದ ವಡಿ )! so without second thought, I planned to prepare the same.
I kept the clock in front of me, and it took 13 minutes to finish it!! Of course, need little planning,
One more good thing of this is, one can store it for 2 days. Good while travelling.

Here is the recipe,
Gram flour - 1 cup
Jeera - 1 tsp
Onion - 1 medium(chopped finely)
Tamarind paste -1 tbsp
(soak tamarind in a bowl, and turn it in microwave oven for 30 seconds.
Chilli powder - 1tbsp
Haldi - 1/2 tsp
Salt to taste
Grated coconut(dry) - 2 tbsp
Poppy seeds - 1 tbsp(optional)
Coriander chopped to garnish
Oil-2 tbsp
Ghee - 1 tsp
As we have to prepare it in thick bottomed pan, I kept the pan on heat, and then started cutting onions(that saves time)
Once oil is hot, add jeera, and onion. Saute for 2 minutes or till slightly brown. Add curry leaves. Now add gram flour. keep on stirring,as there is chance of getting burnt till nice aroma comes. It hardly takes 5 minutes. Then add,tamarind paste, salt, chilli powder and haldi.
Mix properly and add 1 tsp ghee. Let it cook for 2 more minutes. till that time, apply little ghee on a plate and remove the ready mix to the same. Press it evenly and garnish immediately with coconut, poppy seeds and coriander.
Have it with chapati or hot rice as side dish.

I am sending this one to Mahima's(http://spicesetc.blogspot.com/) event ,

http://spicesetc.blogspot.com/2009/04/15-minute-cooking-spieces-etc.html

Keep smiling,

Carrot burfi

Tried and tasted by Nivedita
Hi all,

Today I thought of posting the recipe for Carrot burfi.My hubby and me got sweet tooth. Especially for me, after food, I must eat something at least one spoon.So sometimes what I do is, can you guess!!! I go to kitchen take Boost and eat one spoon. He he!!! or if I have condensed milk in the fridge I eat one spoon. One spoon is also enough for me but I must have sweet after food. So sinful for weight watchers!! So I am labelling it in "A sinful D(W)ish".
This is one sweet you can make anytime, and its quick also.
Here is the recipe
Carrot- 2cups grated
Sugar - 1 1/2 cup(If you are using condensed milk, add 1 cup sugar and 1/2 cup condensed milk) Milk - 1 cup
Cardamom powder - 1/2 tsp
Almonds - 8 to 10 crushed
Ghee 2 tbsp
Churn the grated carrot in the grinder just one round.
Heat 1 tbsp ghee in thick bottomed pan. Add carrot and fry it for sometime, till the raw smell goes.
Take it in a plate, and in the same pan add milk and let it boil. When it starts boiling add sugar and carrot.
Let it cook for sometime. Now add Cardamom powder. When It starts becoming little solid add condensed milk and crushed almonds.
Keep on stirring or it will get burnt.
When the carrot starts leaving the pan, add one more tbsp ghee and transfer it to greased plate.
Spread it evenly on the plate. Cut with the knife in desired shape.
Once it is cold you can cut and serve.
Or enjoy it hot.

As I have just come back to India, still not reached to my place. But I am in Pune, at my brother's place, enjoying my vacation. Even though, not getting much time to sit in front of computer, I always make it sure to visit all my favourite blogs.

Today I had time, as my both daughters went down to park with my sister in law, I thought I will re post this sweet and send it to Srivalli's event,(I had kept in my mind, as soon as I get time, I will do this!!).

So here goes the recipe to Srivalli's Announcing Mithai Mela ~ Celebrating 2 years!

Keep smiling

Nivedita's Kitchen: Carrot burfi

Nivedita's Kitchen: Carrot burfi

Tried and tasted by Nivedita

Taking short break!!

Tried and tasted by Nivedita
Hi all,
I am so happy that I entered the blog world to share my views, experience, knowledge, ideas and so lot. Thanks for the support. (PJ,Sudeshna and Aparna for now)
Now I am going to take a break for a month or so as I am moving back to India to settle down. I am not sure how many days its going to take, but sure to be in touch, whenever it is possible, till I settle down full. (hopefully, till June 15th).
Bye for now,
Keep smiling,

Nivedita's Kitchen: Cabbage poriyal

Nivedita's Kitchen: Cabbage poriyal

Tried and tasted by Nivedita

Cabbage poriyal

Tried and tasted by Nivedita
Hi all,

It is so easy to cook when you have the guide in front of you!! When I checked the event Tried and Tasted by "My Diverse Kitchen", I visited Lisa's Vegetarian Kitchen and was explored to so many vegetarian dishes, so many, which I never heard before. I wanted to start form easier one, as I have less time to experiment this month but I wanted to participate also.
So I tried her cabbage poriyal and liked it so much that I had it without anything.
Here is the link for the same,
http://foodandspice.blogspot.com/2009/02/cabbage-poriyal.html
I stayed 100% true to the recipe.

I am sending this recipe to Announcing Tried and Tasted, April 2009 – Lisa's Vegetarian Kitchen from My Diverse Kitchen, which originally started by Zlamushka's original event announcement.

Keep smiling,

Nivedita's Kitchen: Nutty Egg Omelet

Nivedita's Kitchen: Nutty Egg Omelet

Tried and tasted by Nivedita

Nivedita's Kitchen: Eggs and rice noodles

Nivedita's Kitchen: Eggs and rice noodles

Tried and tasted by Nivedita

Eggs and rice noodles

Tried and tasted by Nivedita
Hi all,

When it comes to eating eggs, I am always hungry. I love to eat egg in any form, except half fried egg. Rice noodles and scrambled egg is a great combination and a very healthy breakfast for everyone. It is easy and quick recipe to fix.
Here is the recipe
Rice noodles (Sevia) – 150 gms (ready made, Indian)
(I have tried with Thai rice noodles, it wont taste good as with Indian rice noodles)
Eggs – 3
Onion – 1 big
Green chilly – 4 to 5(Put less if making only for kids)
Curry leaves – 8 to 10
Mustard seeds – 1 tsp
Jeera (cumin seeds) – 1 tsp
Cinnamon stick – 1 inch
Lemon Juice – 2 tbsp
Salt to taste
Haldi – ½ tsp
Oil – 2 tbsp
Fresh coriander chopped to garnish
Boil the rice noodles in the hot water and drain and keep aside. (Follow the instructions on the packet)
Heat oil in a thick bottomed shallow pan. Add mustard seeds, jeera, and cinnamon stick then curry leaves. Saute it. Now add green chilly and onion and fry till transparent. Beat the eggs in a bowl and add it to the pan. Stir continuously till it is mixed properly with onion.Sprinkle little water, cover and cook for two minutes, so that egg is cooked full. Add salt and haldi. Mix once again. Now add boiled noodles and lime juice. Mix properly. Cover and cook for 3 minutes. Garnish with fresh coriander and serve hot.

Sevres 3. Good for kid’s lunch box.

I am sending this recipe to Sudeshna's Announcing: Event for Eggs.

Keep smiling,

Onion and Tomato Sabji

Tried and tasted by Nivedita
Hi All

This is one recipe, with which one can prepare so many dishes. It alone goes well with Dosa, chapati. And you can use it as sandwich filler, use with boiled eggs, use for omelet!!!

Here is the recipe,
Onion – 1 big (Chopped lengthwise)
Tomato – 1big (Chopped finely)
Curry leaves – 4 to 6
Chilly powder – 1 tbsp
Crushed peanut and almonds – ¼ cup(crushed to big pieces)
(If you like add cashew nuts also)
Mustard seed – ½ tsp
Jeera – ½ tsp
Salt to taste
Haldi -1/2 tsp
Oil - 1 tbsp
Hing – a pinch
Sugar – 1 tsp
Fresh coriander – 1 tbsp
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.

Onion and tomato sabji is ready. Serves two.

Keep smiling,

Sweet Tomato

Tried and tasted by Nivedita

Hi all,

No cooking food and most of the kids will love it. My granny used to give us as starter. But you should have large grain sugar, what we get in India,then it tastes better and crunchy.
Tomato – 1 or 2, big
Sugar – to sprinkle
Cut Tomato in to thin circles.
Arrange on the plate.
Just before serving, sprinkle sugar on tomato slices. It tastes better if tomatoes are kept in the fridge before adding sugar.

Sending this to 

PJ'S ONGOING EVENT

Healing Foods -Event Announcement which is started by Siri  (Healing foods)

Keep smiling,

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,