Avare kalu sambhar(Surti papdi sambhar) and Counting game!!

Tried and tasted by Nivedita

Hi all,

Every time I feel funny or odd to write that this is my favorite recipe!! Because I just love everything eatable in this world. So one more my favorite food to you all !!! he he he!!! 

I thought of taking the photo after I finish eating but before our lunch was over, Avare kalu sambhar got over. Thats why I could not take separate photo of Avare kalu sambhar.

First comes the game:

"Can you count and tell me how many times I have typed "Avare kalu" in this post!!!! It is just for fun. No prizes! 3 claps to everyone who counts correctly!"

Avare kalu is very common and mostly everyone's favorite because of its unity in diversity!! What is this I have written!! Let me think, why it came from my ink (oops from my key board). May be because of its taste. Avare kalu tastes different with every way it is cooked, and each food has its unique taste. Nothing can compete with avare kalu(As per me!)  So three cheers to Avare kalu!

Have I gone mad to write so funny! But Avare kalu makes me mad. Once I start eating Avare kalu sambhar, some one has to snatch the plate from me!! .

Many of my blogging  friends have posted the recipe for this sambhar and many other preparation with Avarekalu.

Here goes my version, (almost same as other's, can't help it!)

Avare kalu - 1 cup

Boil it with 1/2 tsp of salt till Avare kalu is tender.

Oil - 1 tbsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Curry leaves - 1 line

Hing - a pinch

Haldi - 1/2 tsp

Chilly powder - 1 tsp

Dalia powder - 2 tbsp

(this is must for my version)

To make paste:

Tomato - 1 big

Tamarind - 1 tbsp

Red dry chilly - 2 to 3

Jaggery - 2 tbsp

Sambhar powder - 2 tbsp(any mild brand)

Curry leaves - 1 line

Salt to taste

Mix and make it into a fine taste.

Heat oil in a vessel. Add mustard seeds, jeera and curry leaves. Add ready paste and cook it for few minutes.

Add chilly powder and haldi. Add 1 1/2 cup of water and cook till it starts boiling. Add boiled Avare kalu and dalia powder. Adjust the seasoning. Cook for few more minutes. And check the taste one more time. Add fresh coriander and serve with hot rice.

I am sending this Avare kalu sambhar recipe to Srivalli's event,  Announcing My Legume Love Affair, Eighteenth Helpi...

And here is the link as well as a link to Susan's host line-up, as  per Srivalli's instructions.

Keep smiling,

Dal E Dinner from Srivalli!

Tried and tasted by Nivedita

Hi All,

It is so easy to prepare food, when some one is guiding you!! That's why I enjoy very much when ever I follow other blog and cook any dish. And I post it in 'Food Remake' label, as it is very common in Indian film industry to remake the movies from one language to the other. So even my food here is the remake one!!!

I always loved  Srivalli's  recipes. This dal is from one of her recipe. When she posted this, she was not sure about the name of this dish. As per her explanation in the post (Yet another dal), I told her to give the name as "Dal-E-Dinner". Go through her post for details. 

(I tried to take the photo as she has taken!, Pakka remake!! )

Enjoy this quick and tasty dal with hot rice or Chapati!

Keep smiling,

My daughter's dance in TV!!(Reposted with photo and video)

Tried and tasted by Nivedita
Hi All
My elder daughter's dance performance was telecasted in UDAYA TV CHANNEL, AT 11 AM(IST), THIS SATURDAY, (12/12/2009),IN "CHINNARA LOKA"  PROGRAM.
If any one is getting Udaya channel in your place, and have time, you can watch!! 
I would like  to tell about this  event. Rajul got only 3 days to learn and practice this dance. I was not sure whether she will remember the steps or not! But she did! Hope next time she will perform better.

Here is the link to watch it :
http://www.youtube.com/watch?v=a08WMTz5ydM
The credit goes to my bhabhi who recorded the dance and thanks to my brother who uploaded in Youtube.
And thanks to Youtube also.
I hope you will enjoy and appreciate her dance!
Thank you every one for the wishes. 
Keep smiling,

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,

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,