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,

Stuffed brinjal masala(ಬದನೆಕಾಯಿ ಏಣ್ಣಗಾಯಿ)

Tried and tasted by Nivedita
Hi all

Very tasty and spicy vegetable masala which is perfect with Jowar rotti. This is a very common food in North Karnataka. And it is compulsory in menu in the marriages. Here is the regular recipe, what my mother makes, and even I follow the same.
Brinjal – 4 to 6 (small)
Onion – 1 big (finely chopped)
Curry leaves – 1 line, chopped
Tamarind paste – 2 tbsp (soak the tamarind in warm water for half an hour then squeeze the juice)
Fresh coriander – 2 tbsp
Gurellu chutney powder – 2 tbsp (recipe will follow soon)
Red chilly powder – 1tbsp
Jaggery powdered – 1 tbsp
Salt to taste
Oil – 1 tsp
For stuffed brinjal
Oil – 2 tbsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Slit the brinjal in the middle and keep in the water.
Fry chopped onion in a pan till slightly brown. Remove in a plate, add all other ingredients except oil and mix it nicely.
This masala is so tasty, that we used to finish it with chapatti or rotti, before it was stuffed in the brinjal.
Now remove the brinjal from water and stuff the ready masala.
Heat oil in a pan. Add mustard seeds. After they start crackle, add jeera, and stuffed brinjal. Fry for one minute. Now add remaining masala and little water. Cover and cook for 5 minutes.
Stuffed brinjal masala(ಬದನೆಕಾಯಿ ಏಣ್ಣಗಾಯಿ) is ready to serve with hot rottis or chapattis.

Keep smiling,

Jowar rotti ball(ಜೋಳದ ರೊಟ್ಟಿ ಉಂಡಿ)

Tried and tasted by Nivedita
Hi all,

Jowar Rotti ball(ಜೋಳದ ರೊಟ್ಟಿ ಉಂಡಿ) was one of my favourite food, my granny (ajji) used to make. Her food was always very tasty and the aroma of her food would reach the last house of chawl which was almost half kilometer long. I miss her food very much.
She used to make these rotti balls during night when we all used to sit around her and eat. As this has to be prepared only with hot rottis and should eat immidiately, night was the best time.
Here is the recipe,
The ingredients for one ball, as we can make only one ball at a time.
Hot rotti -1(Big and thick) for one ball (There is recipe for rotti also in my blog)
Garlic 1 clove
Fresh coriander - 1 tbsp(chopped)
Green chilli - 1 or 1/2 (as per your taste)
Curry leaves -2 to3
salt to taste
Ghee - 1 tbsp
Take all ingredients except rotti, crush it in the crusher or blender. keep it ready. Once the rotti is ready remove it, tear it into pieces and put with the ready paste. Crush again with the paste. Add ghee and make ball with both the hands and serve hotttttttt.

You will not count how many you had!!!!!!

Keep smiling,

Jowar rotti(Jolada rotti)

Tried and tasted by Nivedita
Hi all,

Jowar (Millet) rotti (ಜೋಳದ ರೊಟ್ಟಿ)is very common in North Karnataka.(They call Bhakkari also for this rotti.)
It is a healthy food. Back in India, in my house we eat both the times. And there is always full one box of crispy and thin rottis(In Hubli - Dharwad we call it "kataka rotti"(ಕಟಕ ರೊಟ್ಟಿ) or "birasa rotti"(ಬಿರಸ ರೊಟ್ಟಿ), which we can have with different types of chutney powder and curds.
But to make this rotti is little tricky and comes only by practice. I always remember a lady “Mallavva” who used to come to make rottis in my house and I am thankful to her that she taught me to make rottis. She always used to say, Man is born before all these things, so nothing is impossible.
Here is the recipe:
Jowar flour - 1 cup
Salt -1 tsp
Water – 1 cup (to make dough)
A square piece of cloth
Keep water in a vessel to boil. Add salt to it. Take Jowar flour in a big plate or wide vessel. Add little boiling water slowly to the flour and add little cold water and make the dough ready. It is not sticky like chapatti atta. It will be little softer. When you take it in hand and press it will spread easily. Keep little warm water in a vessel with cloth piece ready.
Now take a big lemon size and press it slowly to make it round. Spread little Jowar atta on the platform where you want to make rottis. Keep the flattened ball and slowly start patting. This is the tricky thing. You should be moving it circular while patting.(I don’t know whether “patting” is right word or not?). Again the tricky thing comes, to take it in hand and put it on hot tawa. Be very careful while doing this, otherwise rotti will be into pieces. After putting rotti in tawa, immediately spread little water with soaked cloth piece on the upper part. After few minutes, turn the rotti and just cook other side. You can press it with spatula to be sure that it’s cooked properly.
Remove and serve hot.
But I like to eat one day old rotti.

Keep smiling,

Nine things for Guests

Tried and tasted by Nivedita
Hi all,
We, Indians believe “Athithi Devo Bhav” (Guests are like God). In this busy world, expecting and entertaining guests is little difficult, until you put an extra effort.
It is not possible for everyone to have guest room. I remember, in our child hood, we all cousins (10 to 12 children) used to share one bedroom during summer holidays. And we used to enjoy it so much.
My mother’s house, we always enjoyed people coming and staying in the house. Our house was always full of people. And summer vacation was like a mini fair.
Here, I am listing nine things, which I try to keep at home for the guests (for those who are going to stay one or more days with us), which is comfortable for both.
Nine things (in a pair) for guests:
1.Towels.
2.Tooth brush
3.Night dresses
4.Soap
5.House ware slippers
6.Hair brush
7.Blankets
8.Diet(If you know any health issues about the guest lik diabetes,BP etc)
9.Last but not the least, lots of love, time and hospitality.

Do you have any other ideas! Let me know.

Keep smiling,