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,

Jowar Vada (ಜೋಳದ ವಡೆ)

Tried and tasted by Nivedita

Hi All

Back with our North Karnataka recipe. This is my favorite snack which you can have either with meals or as a tea time snack. In North Karnataka, it is prepared on every new moon day (Amavasye). I always used to wait for new moon day to eat this. Many other dishes are also prepared on this day. I will try to post those also in future.

Coming to the recipe,

Jowar flour - 1 cup

Green Moong gram flour - 1/2 cup (If it is not available, You can skip this)

Gram flour - 1 tbsp

Rice flour - 2 tbsp

(This much quantity will make around 12 to 15 vadas.)

Oil to fry

TO MAKE PASTE

Green chilly - 6 to 8 (according to your taste, use more or less)

Jeera - 1 tsp

Salt to taste

Haldi - 1/2 tsp

Curry leaves - 2 lines

Fresh coriander - handful

Grind all with little water to make coarse paste

Mix all flours and the paste with water to make soft dough. Take care not to make it watery, or else the vadas will not come out. Keep it aside at least for half an hour.

Heat oil in thick bottomed kadai. Take big lime size dough, press on your palm in to round or oval shape. Slowly drop it  in hot oil. 

Let it fry for 5 seconds, turn it and fry till golden color. Repeat with other vadas also. You can make 3 to 5 vadas and fry at same time. 

Serve with curds and peanut chutney powder(click here for recipe)  when you are having with meals.

Or for tea time, you can have it with spicy coconut chutney.

Sending this to EC's event, WYF:Tea time snack event announcement

Hope all of you enjoy my come back recipe with hot cup of tea and Jowar vadas.

Keep smiling,

I am back with thank you note and award!

Tried and tasted by Nivedita

Hi All,

A BIG HELLO to all my friends!
First I would like to thank all my friends who wished the best luck for my exams. 

 SE(Denufood), Faiza Ali , Pavithra, priya, shanthi, Smitha J.L. , Sushma Mallya, *sangi* 

And every one who has wished me for the exams.

(photo taken from here)

Thank you every one

Hurray, I am back after completing my 2 exams. Yes! I did it!! After a long gap, I appeared for 2 exams. And I did well in both! One was Computer Hardware, which was only oral and practical. And they kept all parts of the computer scattered on a table and told me to assemble it. 

I did it in 10 minutes!!!!!, and almost 15 questions asked about the hardware! And I answered all the questions.(Hey!! I prepared my self for 15 days to be nearly perfect!)

One more exam was?????

 I would like to keep it secret!! Sorry girls, I will let you know after I get my results!!! But this also went off good, with lot of writing! 

I enjoyed both the exams. Now waiting for the results. And then, want to do some more course in computer. Hope I will be able to manage everything.

A very special thanks to *sangi*  for sharing her award with me! Very sweet of you dear!

I will be back with my recipes in a day or two! My daughter is complaining that I have not given her time all these days. So need to be with her. And my ward robe is in mess!!  I must clean it and bring our room back in to proper shape. 

See you very soon! 

Thanks for the support and love.


Keep smiling,

A short Break!!!!

Tried and tasted by Nivedita

Hi all

The blogging has become an addiction for me!!!!

the picture courtesy :  (here)

I just cannot stay away from blogging, posting and very good entry from other blogger. This is taking my most of the time!  I am happy to be here, but I must take a break from this for few days, as I have two exams at the end of this month. There is so much to study and a project work to finish and submit this week. 

I will be missing all my activities for these days.  I will be missing all the participation for  the events! 

But, definitely, I will be checking all the updates from my sweet blogging friends. 

And if you get at least one posting from my blog during my break, don't get surprised. I am so much attached to this world now!!!!

Wish me all the best and I will be back after my exams.

We will meet next month. Till then, Saayonara!!!

Keep smiling,

14 mixed pulses gravy(reposted for the event)

Tried and tasted by Nivedita

Hi All,

Here is a recipe which is colorful and a very healthy for all the ages.

I prepare this at least once in ten days. It goes well with chapatis, hot rice or even just like that as an evening snack.

Here is the recipe,

Mixed pulses - 1 cup(soaked over night, washed )

(You can choose any pulses of your choice. The pulses I have used, you can see in the photo and with that I have added toor dal, yellow moong dal and chana dal)

Boil the pulses in a cooker just for one whistle with tej patta and haldi a pinch. Keep the same tej patta for masala.

Onion - 1 big, chopped

Tomato - 1 big or 2 medium, chopped or grated or even tomato puree will be fine

Tej patta -1 big

chilli powder - 2 tbsp

Dhania powder - 1 tbsp

Garam masala - 1 tsp

Haldi - a pinch

Hing - a pinch

(or if one likes ginger & garlic flavor, add 1 tbsp paste)

Oil - 2 tbsp

Salt to taste.

Fresh coriander to garnish.

Heat oil in a thick bottom kadai, add tej patta, onion. Let it cook till brown. Now add hing or ginger garlic paste. saute it for some time.

Add tomato and other dry powders. Cook till tomato starts leaving oil. Now add boiled pulses with little water. Mix it properly and boil it for 5 minutes. Garnish with fresh coriander.

Mixed pulses gravy is ready.

If you want to have is as a snack or side dish, let the water dry from the gravy.

This is going to participate in

"Announcing My Legume Love Affair: Twelfth Helping",

hosted by Anarasa, which was started by

Susan @ The Well-Seasoned Cook

I am sending this healthy food to scrumptious's event " Bean & legume recipes you can count on" 

Keep smiling,

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,

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,

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,

Simply Salads

Tried and tasted by Nivedita

Hi All,

I love to eat raw food, in fact, my husband, my both daughters love raw food especially the salad!! We are like cows or sheep when it comes to eat raw food or salad . The salad is the must for every dinner in our house.

And most of the times, when we are not more hungry, we love to eat only Salad.

When we were in Sharjah and Abu Dhabi, most of the times, we used to eat Falafel Sandwich or Showrma sandwich 
with lot of green leaf(In the middle of the restaurant, they keep big bowls of salted carrot, cucumber and radish pickles with different types of leafy vegetables on a table) 

When I read about EC's event,  thought many days about light meals, then decided to send my favorite food to her event. 

Simple veg.salad

To make Simple veg. Salad,

Take vegetables of your choice(which you can eat raw)

Cucumber, Carrot, Onion, Tomato, Onion, Chilli, Ginger, Lettuce leaves. Cut in to desired size and shapes. We love to cut in to long peices as it is easy for my kids to hold in the hand.

Salt to taste

Lime Juice as per taste

Vinegar - 1/2 tsp
Green and black olives - 1/2 cup
(Not in this photo)
Olive Oil - 1 tsp
Oregano or mixed herb - 1 tbsp crushed

Mix all in a Salad bowl and enjoy the crispy taste.

Tomato and Onion Salad

For Tomato and Onion Salad,

Tomato - 2 big Chopped 

Onion - 1 Medium chopped lenthwise

Fresh Coconut - 4 to 6 tbsp

Salt to taste

Fresh Coriander - little

Mix all in a bowl and eat it with crispy Papad.

Veg and Curds Salad

For Veg and Curds Salad,

Cucumber - 1 big chopped

Tomato - 1 big chopped

Curds(Fresh) - 1/2 cup

Salt to taste

Fresh Coriander - little

Mix all in a bowl and eat chilled.

So here goes my Salad to 

EC's  WYF: Light Meal event announcement

Keep smiling,