Saturday, January 30, 2010

Mutton Curry

Tried and tasted by Nivedita
Hi All,
What I will write about this recipe! I just love it. This curry goes well with rotti, chapati, idiappam, dosa, rice noodles,bread and the list goes on..... I am missing the aroma I get when it is cooked and ready to eat! The whole building or chawl or area where ever you are staying will come to know that what is cooked in your house!! 
Mutton curry, easy to make, good to eat and can keep for 2 days and save your time to cook. 2 days in the sense, the day you cook it and the very next day., Not good to keep it for more than that.
(I forgot to take seperate photoes! So for all the three recipes, the same photo will be posted!!)
I am coming to the recipe,
Mutton - 1/2 kilo

Apply salt and turmeric to the chops for half an hour. Then clean it 2 to 3 times with good water.

For marinating,
Ginger and Garlic paste - 1 tbsp each
Oil - 1 tbsp
Curds - 2 tbsp
Salt - 1 tbsp
Garam masala(ready) - 1 tsp
Marinate the mutton with above ingredients at least for 2 hours. If it is marinated over night, it tastes better as mutton will be tender and all the flavors goes inside it.
Once it is marinated, Transfer it into a cooker and give 3 to 4 whistles. Remove the stock and keep aside to add it to the curry.

For curry masala
Onion - 3 big, washed and chopped
Tomato - 2 big, washed and chopped
Fresh coconut - 1/4 cup grated
Cardamom - 3 
Cloves - 3
Cinnamon - 1
Poppy seeds - 2 tbsp
Shajeera - 1 tsp
Nut meg powder - 1/2 tsp
Put all the ingredients directly in the mixer and grind it into a fine paste.

For tempering,
Onion - 1 big, washed and chopped into thin slices
Curds - 2 tbsp
Bay leaf - 1
Chilly powder - 3 tbsp
Oil - 1/2 cup or 1/4 cup as per your diet. But this curry tastes better with more oil
Ginger garlic paste - 1 tsp
Mutton stock
Salt to taste
Coriander or dhania powder - 1 tbsp
Haldi or turmeric powder - 1 tsp

Final step:
Take a thick bottomed kadai or cooker. Keep on high flame and add oil. When the oil is hot add chopped onion and fry on high flame till the onion becomes brown. Reduce the flame, add bay leaf, ginger garlic paste. When the raw smell of the paste goes, add the ground paste. Roast the masala till it turns out brown and starts leaving oil on the sides. The raw smell of onion should go.
Add curds, salt, dhania powder and turmeric powder. Mix properly and add cooked mutton. Again roast it for some time. Now add the mutton stock and more hot water if required. Cover the lid and cook it for 15 to 20 minutes. Check the seasoning.
Garnish with fresh coriander and serve it with a slice of lime and onion.

Sending this one to Srilekha's  EFM - MUTTON SERIES! event. 

Keep Smiling,

Plain Toor dal(ಖಾರ್ ಬ್ಯಾಳಿ)

Tried and tasted by Nivedita
Hi All,
One more a very simple, tasty and quick recipe from North Karnataka.This is one of common dal which is prepared for the dinner. The reason is, it is easy to cook, tasty to eat and goes well with jowar rotti and rice. When you go through the recipe you will agree with me!
Few ingredients needed for making this dal is,
Toor dal - 1 cup
Onion - 1 big, cut into cubes
Curry leaves - few
Salt to taste
Haldi -1 tsp
Red chilly powder - 2 tsp
Oil - 1 tsp
Fresh coriander - 2 tbsp(it is not in my photo, as I was out of coriander)
Water to make dal
Keep 3 cups of water to boil. Till it starts boiling, Wash toor dal and keep it aside. Cut onions and keep other ingredients ready.
Add toor dal to boiling water. Allow it to cook for few minutes. Remove the white layer that comes after few minutes boiling. Now add all the ingredients except fresh coriander. Cook the dal without cover till it is just cooked. Do not allow dal to be very soft. If you cover it with a lid all water will spill out.
Garnish with fresh coriander. 
Plain Toor dal(ಖಾರ್ ಬ್ಯಾಳಿ i.e khar byali means spicy dal) is ready to eat either with jowar
rotti and onion or with hot rice and paapad and pickle. Choice is yours.
Don't you think it is the easiest dal for a tired person for his/her dinner??
Sending this to 
 EC's event MLLA-19th Helping event announcement for the month of January 2010.
As per the rule of the event, I am linking my post to  Susan's event host lineup page..  also.Keep Smiling,

Thursday, January 28, 2010

A healthy green soup for all!

Tried and tasted by Nivedita
Hi All,
I am not much in to boiling soups. Even though I love to have, somehow I do not like to cook for myself.
But  soup was urgent need for my both daughters. Last month both fell sick and doctor's strict advise was to include any soup in their regular food. Just for my kids, I had to start making the colorful soups. This one is one of those I tried.

 Some times,my camera plays tricks with me!!!
My younger daughter does not link spinach or palak. So I play few tricks to feed her the same. And what can be the best trick than adding palak in the soup????
Coming to the recipe,
Potato - 1 medium, washed, peeled and cut into cubes
Spinach - 10 to 12 leaves, cleaned, washed and chopped.
Tomato - 1 big, washed and cut
Cabbage - 2 leaves, washed and cut
Onion - 1 small, cut into cubes
Ginger - 1/4", washed, peeled. Keep it whole.
Keep all the vegetables in a cooker with very little water. Give 2 or 3 whisltes. When cold, discard the ginger.
Puree the vegetables.

For tempering,
Butter or oil - 1 tsp(for kids, add both)
Garlic - 2 cloves, chopped finely
Salt to taste
White pepper powder - 1 tsp
Milk - 2 tbsp
Heat oil and ghee(if adding) in a pan.Add garlic and brown them. Now add the veg.puree. When it starts boiling, add white pepper and salt. Boil it for 2 minutes without covering. Add milk before taking it down the flame.
Immediately serve it in a bowl.
This soup is good for every one. If you avoid potato, its good for reducing weight and diabetic patients.
Do not skip tomato as it helps spinach to get digested.
I am sending this one to Event Announcement held by Usha of Veg Inspirations.

Keep Smiling,

Simple Veg. Biryani

Tried and tasted by Nivedita,
Hi All,
A very simple and easy rice for lunch box. 

Without much introduction or back ground, I am coming to the recipe,
Long grain rice - 200 gm
All vegetables of your choice - 200gm, wash and cut into cubes
(I used Potato, beans, carrot and peas)
Onion - 1 small thinly sliced
Green chilly - 1cut into long slit (if making for kids or 2 for elders)
Tomato - 1 medium, chopped
Ghee - 1 tbsp
Oil - 1 tbsp
Tej Patta or bay leaf - 1
Fresh cream - 1 tbsp
Salt to taste
For Biryani dry 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 (optional)

Grind everything into fine powder.
Taken from this and originally from this.

Wash the rice. Remove water and keep it to dry for half an hour or at least for 15 minutes.
Heat oil and ghee in a kadai. Add Onion and bay leaf. Fry till golden brown. Add tomato, green chilly and 1/2 tsp of ground masala.

Add all the vegetables and fry for a minute. Now goes the rice. Mix the rice with all the vegetables. Add salt, a table spoon of ready masala powder. Mix and add cream. Fry for a minute
Add hot water till the rice is covered. Close the lid and give just one whistle.
When done, serve hot with curd and onion raita or send it to lunch box for kids.(It is in my daughter's menu) 
This is flying to silpa of Anita' s Kitchen  APS- Rice Event.

Keep smiling,

Wednesday, January 27, 2010

Life and Laugh again!!!

Tried and tasted by Nivedita
Hi All,
From past one week, I was in tension for my daughter's study. Her unit tests have started this week and she was not studying at all. I am not a mother who is behind marks or rank. But I want her to study regularly for some time and I want her to understand what ever she is studying. I do not want her to by heart everything and get full marks. Her problem is concentration. She won't sit in one place for more than 10 minutes. This time it was out of control as she was not understanding few lessons in Maths and Kannada. 
So I was worried and was shouting at her. 
Three days back, when I was scolding her, she told " Mamma, do not take tension, I will do well in the exam" I asked her how is she going to do, without studying at all. 
Can you guess her answer?? 
She told in a cool voice " mamma, I will just keep my hand on my heart and tell   'all iz well, all is well, all is well' !!!!!! 

Keep Smiling,

Tuesday, January 26, 2010

Curd Rice Balls(ಮೊಸರು ಬುತ್ತಿ ಉಂಡಿ), reposted

Tried and tasted by Nivedita

Hi All,
This food was and is common for picnics in our house. During child hood, 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 it was easy to keep in our hand. We used to run and play while holding it in the hand and eating.
Click here  for old link of the same recipe.

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!!

These curd rice balls are rolling to silpa of Anita' s Kitchen  APS- Rice Event.
Keep smiling,

Foodie movie on cooking and blogging : Julie & Julia

Tried and tasted by Nivedita
Hi All,
Today I watched the movie "Julie & Julia"  It is about cooking,eating and BLOGGING! A wonderful movie based on 2 true stories.
It is a story of Julia Child who is a writer of the  famous cook book  Mastering the Art of French Cooking, and Julie Powell, the writer of the book Julie & Julia: 365 Days, 524 Recipes.
The story runs simultaneously between the past(Julia Child) and the present(Julie Powell).
Inspired by Julia's cooking book, Julie will set the the goal to make 524 recipes in 365 days. And she will start blogging about her recipes. 
While Julie is reading Julia's book and trying her recipes, the movie goes back to the past showing Julia Child's life and her cooking adventures. 
Meryl Streep has given full justice to the role by exactly imitating the real Julia Child.
Very enjoyable movie and when you are watching some scenes where Julie is trying to cook and putting them in words in her blog,  you will feel "oh its me"!!
I strongly recommend all my blogging friends to watch this movie. 
Waiting for your review about the movie.
And Thanks to Avinash(my Brother) and Shilpa(my bhabhi) for suggesting me to watch this movie.

(This is my first review about anything. Hope, you will not laugh if you feel its funny!)
Keep Smiling,

Sunday, January 24, 2010

Corn flakes chewda(reposted for repost event)

Tried and tasted by Nivedita
Hi all,
This was my recipe posted on March 17, 2009 in my blog.  I used to prepare it when I was in UAE. This was my tea time snack. 
I  had sent this recipe to Radio 4 FM, and the RJ Charu called me to talk on air about this. She is a sweet lady. I have spoken to her many times on air. And she always used reply to my mails. Radio was my addiction when I was in UAE, and believe me, I used to on the radio at 5 in the morning while preparing breakfast for my husband and daughter. 

Here is the recipe for Cornflakes chewda. Very easy and fast to make. Children will love it. If they don't like to eat cornflakes with milk, this is the best way to give them.

Normal cornflakes - 1 cup
Mustard seeds - 1 tsp
Jeera - 1 tsp
Dalia (Puthani) - 2 tbsp
roasted peanut-2 tbsp
curry leaves few
chilli powder - 1 tsp
salt to taste
sugar - 1tsp
Oil - 2 tbsp
salted cashew nuts -10 to 12
Heat oil in a pan. Add mustard seeds, jeera. Then add curry leaves, Dalia. Fry for one minute and off the gas.
After a minute, add roasted peanuts, cashew nuts, salt, sugar and chilly powder. Keep it aside. Once its cold add cornflakes. mix properly.
Good filler for kids and elders can enjoy with a hot cup of tea.
Even you can add raw onion, tomato, fresh coriander, green chilly and lime juice to make it like a chat.
Here is the link for old post:  cornflakes chewda


Sending this to The repost event and another set of rules held by Jaya of Desi Soccer Mom.
the repost event
Thanks to Jaya for holding such an unique event.
I have written the fresh lines in bold and italic letters so that you all can understand which is added new. 

Keep smiling,

Saturday, January 23, 2010

My awards in the year 2009

Tried and tasted by Nivedita
Hi all,
Here is the collection of all the awards I got in the year 2009.
I want to thank all these lovely friends who thought of me and shared these awards with me!
Award from Chaitra
I am a Happy Blogger!!!
Awards  from PJ
Honest award from an honest friend  Award from PJ   Award From PJ

Award from Shanti
Friendship Award
Awards  from Padma 
Award from PadmaAward from Padma
Award from Padma
Award from Padma

Awards  from Sangi
Award from Sangi

Award from Sangi

                                                       Award from PJ and Sanghi
Award from PJ and Sanghi

                                                                     Award from Priya
One more award from Priya!!

Awards  from priya
Sweet award from priya!!   Thanks priya

Award from Aruna

Keep Smiling,

Friday, January 22, 2010

Rice flour Poori and Chilli Gojju(Food Remake)

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!!!
Laxmi of Taste of Mysore has a wonderful blog, and I follow her recipes regularly. 
This recipe  was a hit in my house with the children and my friends. So I thought of sharing my click with all of you! 

Click here  for the detailed recipe with photos. 
Gojju is very tasty and if I make this, it will get over within half an hour. I love to have it with chapati, bread, rice, roti, dosa.......!!!!!

Keep Smiling,

Thursday, January 21, 2010

Award from Priya!

Tried and tasted by Nivedita
Hi All,
Hurray!!! One more award for me. This time it has come from priya of Priyas Recipes
Thank you so much priya!

I wan to share this beautiful "Sweet Friends" award with all my friends here in this blog world.
Please feel free to put it in your blog!

Keep Smiling,

Pearls and Gems!! for breakfast!

Tried and tasted by Nivedita,
Hi all,
Got confused with the title!!
When I clicked the photo, this name flashed in my mind!
As I told before also, it is like a celebration for me if this recipe comes out nice. And today was the day, I got it just right or more than right. But against its name, it was so soft that it was almost melting in the mouth! Am I exaggerating ??? NO! I was really happy and may be more than 50 times I told my mother about how I prepared it.
Still scratching your head about what am I talking??

Don't you think they look just  like pearls and gems!!!
It is nothing but Sago or Sabudana Kichdi!
This is my daughter's favorite at any time. I could never prepare it so good like today!! So writing and keeping it in a safe locker that I should not forget the process in the future.
Coming to the recipe,
Sago(big) - 200 gm
Butter milk - 3 tbsp
Potato - 1 big, peeled and cut into big cubes
Oil - 2 tbsp
Jeera - 1 tbsp
Curry leaves - few
Green chilly  - 1, remove seeds and chop it fine
Almonds - 6 to 8 roasted
Pea nuts - 10 to 12 roasted
Salt to taste
Lime juice - 1 tbsp
Fresh coconut - 2 tbsp grated

Few months ago, when I was searching for this recipe, I read in a blog(sorry, I do not remember the name) that if you sprinkle some butter milk on soaked sago, the kichdi will come out soft. I tried it and it is true.
Wash the sago in clean water and soak it only for 5 minutes. Remove the water. Sprinkle butter milk and keep it aside for 3 to 4 hours.
Chop the nuts in to 4 pieces or crush it in to small pieces.
Add oil in thick bottomed kadai. When hot , add jeera and curry leaves. Add chilly and potato cubes. Fry till brown. Add soaked sago and keep on stirring. Or else the kichdi will get burnt. After the sago changes its color add nuts and salt. Keep on stirring for some time. Cover it and cook it till the sago is cooked. Now sprinkle the milk. Mix it and cover it for a minute on medium flame. Remove from the heat.  Before serving add lemon juice and fresh coconut, mix and serve it hot.
 Sago flour (from Metroxylon) is nearly pure carbohydrate and has very little protein, vitamins, or minerals.... Read more about sago here.
But definitely a good breakfast or evening snack for kids. If you want to make it more nutritious,add more nuts, potato and other vegetables.

Sending this to Srivalli's  Announcing Kid's Delight ~ Wholesome Breakfast! . 
Hope it goes into her list!

This is going to the event conducted by iloufer of Kitchen Samraj! "Cooking with Seeds- Sago Event Announcement"  which is started by  Priya of Priya's Easy N Tasty Recipes.

Keep Smiling,

Wednesday, January 20, 2010

Green mutton chops

Tried and tasted by Nivedita,
Hi All,
The food I miss the most in India (or to be precise, my house) is Non Vegetarian food. I miss cooking These  preparations. This photo is taken when I was in UAE. Even before leaving UAE, my last Friday Food was all these three together.
I have already posted the Biryani recipe long back, and the recipe for chops and curry was due.
Without much introduction, I am posting the recipe for Green mutton chops.

(I forgot to take seperate photoes! So for all the three recipes, the same photo will be posted!!)
Mutton Chops - 1/2 kilo
Apply salt and turmeric to the chops for half an hour. Then clean it 2 to 3 times with good water.
For marinating,
Ginger and Garlic paste - 1 tbsp each
Oil - 1 tbsp
Fresh coriander - 1 small bunch
Green chilly - 3 to 4
Curds - 2 tbsp
Salt - 1 tbsp
Put all the ingredients and make in to fine paste in a grinder or blender.
Marinate the mutton chops with the ready paste at least for 2 hours. If it is marinated over night, it tastes better as mutton will be tender and all the flavors goes inside it.
For masala,
Oil - 1/4 cup(you can reduce if you do not like more oil)
Onion - 3 big, cut into long thin slices
Tomato - 2 big, cut into small cubes
Bay leaf - 1
Garlic Ginger paste - 1 tbsp together
Whole garam masala - 1 tbsp Crushed
(Cardamom, Clove, Cinnamon, nutmeg, Pepper)
Fresh Coriander - 1/4 bunch, cleaned, washed and chopped for garnishing
Kasoori methi - 1/2 tsp
Salt as per taste, add 1 tbsp first. After the mutton is cooked half, check again and adjust the taste.
Add oil in a very thick and wide kadai. When very hot, add onion and fry till it changes its color to golden brown. Now add whole garam masala and bay leaf.. After few seconds, add ginger and garlic paste. Fry for a minute. Add tomato. Mix properly. Cover it and cook till Tomato is tender. Now add marinated mutton chops. Mix with all the masala. Add 2 cups of water. Cover it and cook for at least half an hour, make it sure to check in between for the water. If you feel, still water is needed to cook the mutton, add one more cup. When you see the mutton is cooked, add kasoori methi and keep on a high flame. Cook or fry it till the water is gone. Garnish with fresh coriander and serve it with Lemon juice sprinkled on the top. 
Sending this one to Srilekha's  EFM - MUTTON SERIES! event. 


Hope you all will enjoy this feast. My next recipe in Non vegetarian is my way of Mutton curry.

Keep Smiling,

Tuesday, January 19, 2010

Mixed Lentil Dal

Tried and tasted by Nivedita
Hi All,
Dal is a food, which can be prepared in more than 1000 ways and each preparation tastes different.  The down one is a simple and healthy dal.

Again, as usual, I have mixed 7 lentils in this.
Here is the recipe,
All mixed lentils - 1 cup all together, Qty of each dal is as per your taste, but Urad dal should be little.
(Toor dal, Yellow moong dal, Chana Dal, Masoor dal, Urad dal, Split black Urad dal, Split green moong dal)
Jaggery - 2 tbsp
Tomato - 1 big chopped
Wash the dal and mix jaggery and tomato in a cooker with dal. Give 3 whistles. Allow it to cool.
For dal masala,
Oil -1 tsp
Ghee - 1 tsp
Jeera or cumin seeds - 1 tsp
Curry leaves - few
Onion - 1 medium, cut into long thin slices
Garlic - 6 to 8 cloves, crushed
Ginger - 1/2", cut in to thin long pieces
Whole red dry chilly - 3 to 4
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Fresh coriander - handful, chopped finely
Heat oil and ghee in a kadai, add jeera. Fry for some time. Add curry leaves and garlic. Fry till the garlic changes its color. Now add onion and ginger and fry till onion is fried. Then goes whole red chilly, coriander powder and turmeric powder. Fry for half minute and add boiled dal. Mix it and allow it to boil for a minute. Now add 1/2 cup water. Close the lid and allow it to boil for 2 minutes on low flame. Open the lid and add fresh coriander. Remove from the heat.
Dal is ready to serve.

Sending this to EC's event MLLA-19th Helping event announcement for the month of January 2010.As per the rule of the event, I am linking my post to  Susan's event host lineup page..  also.

Keep smiling,

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