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,

Sweet Coconut Rice

Tried and tasted by Nivedita

Hi All,

As I have told before also, I llllllovve sweets! 

When ever I go to my aunt's house(Father's sister), every time I get something new to eat!!Last month, when I went to her house, she gave me this sweet! As usual,  it was very delicious. Even though it was not new to me, but I had it after long time. She makes very tasty and variety of food. 

This sweet is very common in South canara, and I think even in Maharashtra, they call it as Naaral bhaath.

I wanted to try this sweet, and Today I got the time to make. I called her, and asked her in the phone about the recipe.(  usually, we both share the recipes). I noted down the ingredients and prepared in the evening. 

         Here it is in front of you all, with my little creative decoration.

It is very easy recipe, if you have some unexpected guests and you want to serve them some sweet!! As the ghee is must in this, I thought of sending this to Sanghi 's  FIL - Ghee for this season and Spicy delights!!.

Coming to the recipe,

Rice(any variety which stays firm after cooking,) - 1 bowl (cooked)

Sugar - 3/4th bowl

Fresh coconut - 1 bowl(grated)

Ghee - 3/4th bowl

Cashew nuts and raisins - 6 each cut into pieces

Salt - a pinch

Cardamom powder - 1 tsp

Heat 1 tbsp ghee in thick bottomed pan. Fry the nuts and keep aside. In the same pan, add coconut. Fry for a minute. Add sugar. Mix well and let it cook till the sugar is dissolved with coconut. Add half of the ghee.Do not let it boil. Once, both are mixed properly, add the cooked rice immediately. You should be  always with the dish, stirring it always on medium flame. Now add some more ghee, salt and cardamom powder. Cook it only for one minute. Remove it from the fire. Add fried nuts. Mix it nicely and transfer in to serving bowl. If you delay, then it will become hard.

The sweet coconut rice is ready to serve.

The sweet is going to take part in 

Sanghi 's  FIL - Ghee for this season and Spicy delights!!.

AND

Festive rice event by  Torview

Keep smiling,

Simple Upma

Tried and tasted by Nivedita

Hi All,

As my mother was working, I entered the kitchen at the age of 7 only. I think, first I learnt to make tea. But I do not remember my first food in meals or main course. Simple Upma was my first learnt food, which I used to prepare all by my self, and I was just 9 years old.

When I learnt to prepare it, I used to wait for someone to come home, so that I will make upma and give them and get appreciation.. Once in a week, my grand father(my mother's father) used to come to meet us.

You guessed it right!!!  He was my target always. 

Here is the recipe,

Semolina(Rava) - 1 cup

(Roast the rava with little ghee or oil till you get aroma, keep it aside)

Onion - 1 medium, chopped

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Green chilly - 2 chopped length wise

Salt to taste

Sugar -1 tsp

Ghee or Oil  - 2 tbsp

(When I learnt making Upma, I used to make only in ghee )

Boiling Water - 2 cups (1:2 ratio)

Heat ghee or oil in kadai. Add mustard seeds. When splutter, add urad dal and wait till dal turns little brown and nice aroma comes. Immediately add green chilly, onion. Saute it. Wait till onion turns into golder color. Now add water, salt and sugar. Add roasted rava and mix it properly. Keep it on low flame till the rava is cooked. Adjust the seasoning. 

Serve with ghee on top!!!

This is going to Shama Nagarajan 's  MY FIRST COOKED FOOD EVENT .

I know this is very simple recipe, but I always feel happy when I think about my first cooked food!!!!, but same time, I feel sad that why I entered the kitchen at so early age!!!!

Keep smiling,

Malt for toddlers(Reposted)

Tried and tasted by Nivedtia
Hi All,

I thought of starting my recipe entries with baby food. I am giving this food to my second daughter since she is 3 months old.(Now she is 18 months old.) Thanks to my neighbour who shared this with me. Before I share the recipe I want to say something about this. I went back to India for my second delivery after 9 years staying in UAE. It was nice and I really enjoyed my stay there for 11 months. When Phalguni, my second daughter was 3 months old, my neighbour Shaila, who also had 5 months baby, gave me this malt powder and told me to start feeding Phalguni. And I started giving it, the baby enjoyed the first sip!!!!! So I decided I will make it in more quantity and will start giving her everyday.

So I prepared the ingredients and took it to Flour mill ( in Kannada we call it "Girani"). I told the old man to make it powder and give it. And after he finished I went to give him money for the same. But!!!!! he refused. He said he will not take the money for baby's food. I forced him to take but he refused. Even though its only Rs.5, for him it was big as per me. But he told me let any amount of quantity comes for baby food, he never charges for it. He said, babies are like God, and I feel happy to do this!!!!!!!!! Its like blessings for him.This is what India is!!! Now when ever I make this malt at home( as there are no flour mills available near my house in UAE) I always remember him and smile!!

Now coming to the recipe:

Rice - 2 cups

Toor Dal, yellow moong Dal - 1 cup

Channa Dal, 

split green moong Dal -1/2 cup(after 9 months)

Almonds - 6 to 8

Wash rice and all dals together. put it to dry inside the house for a day or two. Once they are dry, roast with crushed almonds. Keep it to cool. Then put it into mixi and make fine powder. Store it in a jar. You can keep it for a month in refrigerator.

Now to make malt:

Rice and Dal powder - 3 tbsp

raagi (Nachni) Powder - 1 tbsp(I get ready powder packet here in UAE, in Indian stores) (Or if you have an access to flour mill, you can take raagi seeds, wash and put it to dry. Roast seperately and add with rice and dal mix )

salt to taste

Oats - 2 tbsp

Keep water in a vessel to boil. Till it starts boiling, mix all the above ingredients in a bowl with enough water. Then put in the boiling water, Stir continuously for a minute as there is a chance of getting burnt. Add salt.(If baby is less than 9 months, add very little salt).Let it cook for 15 min. Keep on stirring in between. Off the gas. Feed your child for breakfast. Its very healthy and my daughter loves it. For a change, only alternative days I put raagi powder so that she will feel change,eating white color malt.

When Phalguni turned 9 months and I started giving her vegetables, I started adding grated carrot, beans, potato and cabbage to make it more healthy. And all the vegetables goes into her stomach without any fuss.

I am sending this recipe to PJ's event : Tasty Bites For Toddlers

Till today(she is 2 years old),  I am giving it as one of main meals.

This is going to participate in "Event Announcement: Food for 7 Stages of Life - Cooking for Infants and toddlers ( 0-3 yrs)' organized by Radhika  and of Sudeshna’s Cook like a bong.

Keep smiling,

Many and more Veg. Sambhar

Tried and tasted by Nivedita

Hi All,

I Love Vegetables and more vegetables, in any form. But my favorite is Veg. sambhar with hot rice and ghee.

And as I need to give nutritious food to my kids, I prefer to mix more than one food and give them in one time.

I am giving here two recipes for sambhar, only difference in both is the masala. First sambhar is without any masala, and the second one is with Godha masala. You can use any vegetables for both the sambhar.

I always prefer to mix maximum vegetables.

Recipe for  Plain Veg Sambhar

Vegetables : Any vegetables(you can see in the photo) or as per your taste.(wash, clean and cut the vegetables and keep aside)

Toor dal or moong dal -1/2 cup (boiled)

Tomato - 2 big chopped

Oil - 2 tbsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Methi seeds - 1 tsp

Curry leaves - few

Tamarind paste - 1 tbsp

Chilly powder - 1 to 2 tbsp
Jaggery - 1 tbsp

Dhania (coriander) powder - 1 tbsp

Salt to taste

Haldi - 1 tsp

Water for sambhar

Veg Sambhar without masala

Heat oil in thick bottomed vessel. Add Methi seeds, when they change the color, add mustard seeds. When splutter, add jeera, curry leaves. Now go on adding, the harder vegetables(which takes more time to cook) and cook for sometime. Then add the softer vegetables. Add chopped tomatoes. After a minute, go on adding all the dry powders, jaggery  and tamarind paste. When vegetables are 3/4th cooked, add boiled dal. Mix properly and add water as per your requirement and taste. Boil it for 5 minutes. Adjust the seasoning.

Veg. Sambhar is ready to serve with hot rice and ghee.

Recipe for Veg Sambhar with Godha masala

You can choose any available vegetables.
The only difference in this recipe is add Godha masala 2 tbsp instead of Coriander powder and reduce the qty of red chilly powder to 1 tbsp.

 

Godha masala is mainly used in Maharashtra. It is having strong smell as more spices are used to make this powder. But when you add in any gravy or sabji or sambhar, the taste is really very tasty and the aroma will attract any one to the kitchen to check what's cooking???

Veg. Sambhar using Godha masala

Keep smiling,