It is a Misprint, its not : it is ,

Tried and tasted by Nivedita

Hi All,

My daughter again with her innocence :

Two days back, there was an article in Deccan Herald with the title -

Keep away your children from TV screen, Computer : Study

I showed it to my elder daughter. My intention was to make her aware of the bad effects of TV and Computer.

But she came with her interpretation :

She told me, 

Mamma, there is a mistake in printing. It should be

Keep away your children from TV screen, Computer , Study!!!!

She thought that the : mark is misprinted and there should be , in that place. 

She told me back that see even paper says we should be away from study!!!!

Any explanation for this!?????

Keep smiling,

Biscuit Poli for Holi

Tried and tasted by Nivedita
Hi all,

In North Karnataka, there is a tradition that during the Holi festival, people prepare poli or stuffed sweet paratha or (ಹೋಳಿಗೆ in Kannada). My mom wanted to make puran poli. But last week, I saw 2 packets of Complan Biscuits in the box, (which I bought 2 months back for my kids). I was thinking what can I make with that. Then, few days back I prepared Chocolate Halwa which I got from Srivalli ( here is the recipe ). There was little condensed milk left with me. So I thought of making poli using biscuit and condensed milk.

It was fun preparing as my mother also joined me and helped me to do this.

I had one Chocolate cream biscuit and one orange cream biscuit packet. First I thought I will mix both the biscuits. But my mother told me to make separate as both taste different. It was good that I listened to her.(I seldom do that!!! :-( ). 

Ingredients :

Chocolate cream biscuit - 1 packet (10 pieces were there in one packet)

Orange cream biscuit - 1 packet

Condensed milk - 3 tbsp for each biscuit

I crushed the biscuits(one by one)  and put it in a blender to make it a powder. Transfered in a plate and added condensed milk to the powder to make a dough.(you can see in the photo). Make small balls to stuff and keep it ready.

 For dough

Wheat flour - cup 

(for healthier reason, I used wheat flour, you can use all purpose flour or maida also)

Pinch of salt

Oil - 1 tsp

Mix together in a bowl and prepare soft dough and keep it aside for half an hour.

Take small ball of wheat flour dough and roll little. Keep one biscuit ball in the middle and cover the dough properly.

Roll it to make a circle. And fry it both the sides. Repeat with other balls.

I could make 4 polis from each flavor. (total 8 polis!)

My elder daughter enjoyed the Chocolate poli and my neighbor loved the orange poli. It tasted really great! I really recommend everyone to try this, especially for the kids.

I hope all of you enjoyed the colorful festival Holi. My both daughters had a blast. Here are the photos : 
  

                     

Keep Smiling,                   

Dhavanai Idly (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!!!

As I have mentioned earlier, You will get 14 varieties of idly s  in EC's Simple Indian Food- An Easy Cooking Blog.

This is one of variety from her blog, and she has taken it from Samaikalam Vanga blog. click   here  for the details. 

It is easy to prepare, but when I made it first time, it came out little hard, The second time it was better. 

You try it and let me know about the taste.

Keep smiling,

Puri Kurma

Tried and tasted by Nivedita

Hi all,

My Husband's favorite dish, which he loves to eat for his breakfast, lunch, dinner or his lunch box. Even my daughter loves to take it for her Tiffin box. 

Recipe for Puri :

Wheat flour - 1 cup

Hot oil - 1 tbsp

Salt - 1/2 tsp

Milk - 2 tbsp

Water to make dough

Mix all the ingredients in a bowl and make in to a dough(not too soft nor too hard)

Keep it aside only for 10 minutes.

Oil to fry puri.

Keep oil in a kadai. Till it gets hot, 

there are  two ways to roll the puri,

normal method is,

take small lemon size balls and roll into small round shapes. Keep it aside. Once the oil is hot, slip all the puris one by one and fry the puris on high flame. If you try to fry it in low flame, the puris will soak more oil. 

My method is,

Take a big portion of (almost a big orange shape) dough and roll it into thick and big round cirlce(in to the size of a eating plate). Take a small bowl or katori which has sharp edge. Keep it with sharp edge on the rolled dough on a side and press it hard so that you will get the puri out when you remove the bowl. Repeat with the remained rolled dough. And at the end you will get a star shape in the middle. Or you can cut with a knife for desired shape. When ever I make it for the kids, I will try to make maximum shapes like triangle, diamond or star. Star shape is my daughter's favorite.

Recipe for Kurma :

Potato - 2 big, cleaned, peeled and cubed.

Carrot - 1 big, cleaned and  cubed

Beans - 8 to 10, cleaned and cut into long pieces

Onion - 1 big, cubed

To make into paste

Tomato - 1 big or 2 medium, chopped

Clove - 2

Cinnamon - 1/2" piece

Fresh or dry coconut - 1 tbsp

Dry coriander seeds - 1 tsp

Chilly powder - 1 tbsp

Salt to taste 

Mix all and grind into a fine paste.

Oil - 1 tbsp

Green chilly - 1 slit 

Turmeric powder - 1/2 tsp

                                  

Heat oil in a small cooker in which you are making kurma. Add chopped onion and fry till brown. Add the cut vegetables. Fry for few minutes. Add ground paste and turmeric powder. Mix properly and cook for few minutes. Add 1 cup water and green chilly. Adjust the seasoning. Cover the lid and give 1 whistle.  

                                        

When cool, the kurma is ready to eat with puri. 

If you are planning to send it for lunch box, add very little water or till the vegetables are covered.

Recipe for Cabbage poriyal :

Click here for the recipe : Cabbage poriyal  It is optional but taste good with kurma and puri.

Sending this to radhika's event, Event Announcement: Food for 7 Stages of Life 
which is connected with Sudeshna’s Cook like a bong (co-host of this event)

And 

Sending this to Pari's  THE COMBO EVENT 

Keep Smiling,

HAPPY HOLI TO ALL!

Tried and tasted by Nivedita
Hi All,

WISHING EVERY ONE

A 

VERY HAPPY HOLI

Keep smiling,

Idly, Sambhar and Chutney

Tried and tasted by Nivedita

Hi all,

When I started my blog, I thought of starting with basic and simple foods. But some how I went on postponing it. 

Thanks to Mahimaa for organizing a event of basic recipes that made me to post idly, sambhar and chutney.

They say that South Indians never leave their home without having at least one idly for breakfast! But, now a days it has reached all over the world. And most of the people all around the world loves this food because of many reasons. Easy to make with readily available atta in the shops and ready to make products and if you have time you can prepare the batter at home easily. Because of its health benefits as it is steamed food, very good for the stomach. Especially when one is on travelling idly is the best food to eat, taking care not to eat the sambhar or chutney! It is Doctor's delight, best diet  food to advise for patients.

These idly s are kid's favorite. You can add vegetables into it to make it healthier. My younger daughter calls it "adalilil"

I think (failed) introduction to the food is sufficient as it is the most popular breakfast.

Here the measurement is to prepare for 3 to 4 people.

First recipe is for Idly,

Normally the Idly s are prepared with Raw rice, Urad dal and Methi seeds or prepared with Urad dal and Idly rawa.

You will get 14 varieties of idly s  in EC's Simple Indian Food- An Easy Cooking Blog.

Here I am giving the recipe for Idly is prepared with Urad dal and Idly rawa. Idly rawa is available in shops. Its easy to make as there is no need to soak the rice and grind it with Urad dal. 

Urad dal - 1 cup

Idly rawa - 2 1/2 cup

Methi seeds - 1 tsp

Salt to taste

Soak the urad dal and methi seeds in water for 4 to 6 hours. The water should be more than double of dal.

(After some time, urad dal increase in size and the water will be less.)

Wash the idly rawa with good water and put it in a vessel in which you want to keep the batter to ferment. 

Grind it into fine paste. Mix it properly with rawa and salt. Keep it to ferment in a warm place for at least 8 hours. During cold weather, the batter takes more time to ferment. Check the batter after 8 hours. If it is not doubled in size, keep it for some more time. (usually I do not keep it more, as no patience to wait for more time. :-) ) 

Mix it properly and keep it ready. 

  

Keep water till one inch height in a cooker or if you have Idly cooker. Keep it on heat. Till it starts boiling, apply oil and pour the batter in to all the plates. Keep it in the cooker without weight on the top. Steam it for 10 minutes on high flame and 5 minutes of low flame. Allow it to cool. Idly s are ready to serve. 

Coming to the next recipe i.e  chutney,

Easy and fast to prepare if you have Mixer or grinder.

Fresh coconut - 1 cup, grated or cut into pieces

Green chilly - 2

Cumin seeds - 1/2 tsp

Tamarind paste - 1 tsp

or lime juice - 1 tsp

Ginger - very small piece, chopped

Sugar - 1 tsp

Fresh dalia - 2 tbsp(optional)

Salt to taste

Curry Leaves - few

Water to help in grinding in to fine paste.

Add everything in a grinder and make into fine or coarse paste(as you like). My mom likes the coarse chutney as she loves to feel the coconut in the mouth. But for me, I like it fine paste!! 

For tempering,

Oil - 1 tsp

Mustard seeds - 1 tsp

Curry leaves - few

Hing - pinch

Heat oil in a small kadai, add mustard seeds and curry leaves. Remove it from heat. After a minute add hing. Allow it to cool and add it to the chutney.

The last recipe is  Sambhar,

Preparing sambhar is totally your choice. As there are 1000 ways to cook delicious sambhar. Here I am giving a simple sambhar or you can say instant sambhar! without any vegetables. In future, hope fully I will try to post the veg. sambhar that goes well with Idly.

Toor dal - 1 cup (You can use other dal also, put Toor dal is the best for this type of sambhar)

Hing - pinch

Onion - 1 small, chopped into long slices

Tomato - 2 big, chopped

Curry leaves - few

Mustard seeds - 1 tsp

Jeera or cumin seeds - 1 tsp

Methi seeds - 1/2 tsp

Ready sambhar masala - 2 tbsp ( I use MTR SAMBHAR POWDER)

(If not available do not worry, I will give the masala recipe)

Oil - 2 tbsp

Salt to taste

Red chilly powder - 1 tbsp or 1 1/2 as per your taste

Jaggery - 1 tbsp

Turmeric Powder - 1 tsp

Tamarind paste - 1 tsp

Water to make required consistency

Wash and soak the toor dal for 15 to 30 minutes. Cook it with hing. It should be fully cooked. keep it aside.

To prepare the sambhar :

Heat oil in kadai, add mustard and cumin seeds. when mustard seeds splutter add onion and curry leaves. Cook for a minute. Then goes tomato and tamarind paste, cook it till tomato starts leaving oil. Now add MTR POWDER, red chilly powder, salt, jaggery and turmeric powder. Mix it and allow it to cook for few seconds. Add cooked dal, mix it with the masala, close the lid and cook for 2 minutes. Open the lid add water. Again boil it for 5 minutes. Adjust the seasoning and cook for some more time. Sambhar is ready.

Now, if you do not have ready sambhar masala, 

This is my mother's way :

Fry 

 few pieces of fresh or dry coconut, 

1 tsp jeera, 

1 tbsp dry coriander seeds

1 Dry red chilly 

!/2 tsp methi seeds. 

grind these ingredients into a fine paste.

And the same procedure follows only to add the homemade powder instead of MTR powder.

(Sorry for not taking the separate photo of sambhar!)

I want to send this to  "Cooking Basics Event" held by Mahimaa of  Indian Vegetarian Kitchen.

But not sure about its getting entrance to the event as there is already a post for Idly and chutney. No worry, if it is not accepted.  I will post something else for the event.

Keep Smiling,

Green Gram flour curry (Hesarittana Pallya)

Tried and tasted by Nivedita

Hi All,

One of my follower has requested for this recipe. This one is also a common food in North Karnataka. This is also one of famous food of Maharashtra. They call it as Pitla. We have named it as Jhunaka or Hittina Pallya. Here Hittu means flour. Usually it is prepared with gram flour, but it is prepared with green moong flour also.

Gram flour vadi(ಜ್ಹುನಕದ ವಡಿ) is my one more post where I have prepared the vadi. here, instead of cooking it for more time without water, Add more water and cook it for little time. The gram flour jhanka will be ready to eat.

Coming to the recipe,

Green gram moong flour : 1 cup

(usually it is not readily available in store, we put it in flour mill, you can use the grinder or mixie to make the flour)

Onion - 1 big, chopped in to fine cubes

Mustard seeds - 1 tsp

Green chilly paste ( green chilly -2, Jeera or cumin seeds - 1/2 tsp, A tsp salt  and 2 tbsp fresh coriander , mix all these and grind into coarse paste)

Curry leaves - few

Tamarind Paste - 1 tbsp

Turmeric Powder - 1/2 tsp

Salt to taste(take care as there is salt already in chilly paste.)

Oil - 2 tbsp

water - 1 cup or more

Heat oil in a thick kadai. Add mustard seeds, wait till they splutter. Add curry leaves and onion. Fry till onion changes its color. Now add the green chilly paste, cook for a minute.(Check down for my mom's version)

Add the gram flour and fry till you get aroma. Add salt tamarind paste and turmeric powder. Mix well and add the water slowly. Mix it properly to remove lumps. Usually in this method the lumps will not be formed. Cook for few minute. Adjust the seasoning. 

Hesarittina Pallya is ready.

At this point mom add tamarind paste and turmeric powder with water. When water boils she will go on adding the green gram flour slowly and mixing at the same time. In this method, there is a chance to get the lumps if you are not very fast or new to cooking. Then she will cook it it the gram flour is fully cooked.

Keep Smiling,

Dal roti khao, Prabhu ke gun gaao!!!

Tried and tasted by Nivedita

Hi All,

The most favorite combo in North Karnataka. A very common food for farmers in villages. They eat raw green chilly also with it. The most tastiest combo(as per me) that too if you have one day old Jowar rotti.

When I checked my post, I was surprised and angry with myself for not posting any typical North Karnataka Dal or Saaru! So here is one of common saaru :

Whole Masoor  (Channangi bele or ಚನ್ನಂಗಿ ಬೇಳೆ) dal is very tasty to eat with rotti, chapati or rice. 

                                

Coming to the recipe,

Whole masoor - 1/2 cup

Onion - 1 small, chopped lengthwise

Tomato - 2 big, chopped

Curry leaves - few

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Garlic - 1 small pod(jawari), cleaned and crushed    

Salt to taste

Red chilly powder - 2 tbsp

Jaggery - 1 tsp

Oil - 1 tbsp

Turmeric powder - 1/2 tsp

Wash masoor dal and soak for 15 minutes. Cook it till tender either in a vessel or cooker. Remove any skin comes out after boiling.

Heat oil in a vessel. Add mustard seeds, Jeera and curry leaves. Put onion and garlic. Fry till the color is changed. Now add all dry powders and tomato. Cover and cook till the tomato is almost cooked(may take 10 minutes). Now add jaggery and cooked dal. Add 1 cup of water. Boil for few minutes. Check the consistency of dal you need and adjust the seasoning. Cook for few more minutes. Dal is ready to eat.

For Jowar rotti (old post, click here)

Jowar(Millet) 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.

Serve hot with dal or wait for a day and eat with dal.

If you can eat only just one day old rotti, it tastes delicious. 

You can eat with any type of dal like toor dal, yellow moong dal or green moong dal.

Sending this to Pari's  THE COMBO EVENT 

Keep Smiling,