Carrot sihi rotti

Ingredients : 

Carrot - grated : 2 cups
Oats - roasted & powdered : 1 cup
Sugar -Powdered : 1 Cup( Adjust according to your taste)
Peanuts - Roasted & crushed : 1/2 cup
Almonds - Crushed - 1/2 cup
Other dry fruits of your choice
Salt - a pinch
Ghee - Optional

Method: 

• Pressure cook carrot till 2 whistles (without adding water to carrot).
• Mix cooked carrot,powdered oats, crushed peanuts, almond, dry fruits, a pinch of salt& sugar in a heavy bottomed pan. 
• Heat in medium flame till the mixture forms rotti dough consistency. 
• Prepare small sized balls & press the ball into rotti. (Similar to rotti preparation)
• Cook on tawa with little ghee(if required).
• Serve hot.

Note : I have used Electric roti maker for pressing the dough & cooking the rotti.

Jowar Halwa

Ingredients : 

Extracted Milk from cooked Jowar : 2 cups 
Sugar :  1 cup
Ghee : 2 spoons
Cardamom Crushed : 1/2 Spoon 
Dry fruits (crushed) : As required

Method: 

• Soak 2 cups of jowar overnight.
• Pressure cook jowar for 5-6 whistles.
• Grind the jowar with required amount of water & extract milk.
• Now add sugar to the jowar milk, in medium flame keep stirring till the mixture starts to thicken.
• Add 2 spoons of ghee if the mixture sticks.
• Add crushed cardamom & dry fruits.
• Pour it to the tray & allow it cool for 1 hour. ( You can also keep it in refrigerator/freezer)
• Cut into desired shape & serve.

Bitter gourd Kosambari

Ingredients : 

Bitter gourd  : 4 Nos
Onion : 3-4  Nos 
Mustard seeds  - For tempering
Coriander seeds : 2-3 spoons
Chilli Byadagi - According to your taste
Grated Coconut - 6 spoons
Cooking oil - 3 spoons
fenugreek seeds - 1/4 spoon
urad dal - 1 spoon for tempering
salt : According to taste
Tamarind - 1 Small lemon sized
Curry leaves (optional)

Method: 

• Chop bitter gourd into small pieces and soak in salt water for overnight( Soaking in salt water is to reduce the bitterness).
• Next day take out the chopped bitter gourd & remove excess water by squeezing. Keep aside.
• Chop onions into small pieces and keep aside.
• Heat 1 spoon of oil in pan, add squeezed bitter gourd & fry till it becomes crispy.Keep aside.
• Fry Coriander seeds, grated coconut,fenugreek seeds, chilli byadagi in a pan with little oil till fenugreek splits & aroma spreads around.Grind these ingredients with little water, tamarind & required amount of salt till coarse mixture. 
• Now in the same pan, heat 1 spoon of oil, add urad dal, mustard seeds. let mustard seeds splutter, add chopped onions and fry till onion changes its color.
• Add fried bitter gourd and coarse mixture, mix well. 
• Heat in low flame till the water content evaporates.(It helps to save for 2-3 days without refrigerating)
• Serve with rice/curd rice.

Note : Kosambari tastes very good if oil is replaced by ghee.
          I have used microwave oven to make bitter gourd crispy. It saves time & easy compared to frying in pan.

Beetroot Curry

Beetroot Curry

Ingredients : 

Beetroot - Medium sized : 3 Nos
Garlic cloves : 7-8 Nos 
Mustard seeds  - 2 spoons
Coriander seeds : 2-3 spoons
Chilli Byadagi - According to your taste
Grated Coconut - 3 spoons
Sprouted Beans ( Chickpea /horse gram / black eyed bean) - 1/2 Cups (Optional)
Tomato - 1 Nos (Medium size) 
urad dal - 1 spoon
salt : According to taste
Cooking oil - 2 spoons
Curry leaves 

Method: 

• Chop beetroot and tomato into small pieces.
• Pressure cook chopped beetroot, tomato & sprouted beans.
• Grind garlic cloves, mustard seeds,coriander seeds,chilli byadagi, grated coconut till smooth paste with little water.
• In a tawa heat oil(of your choice), add mustard seeds, urad dal till urad dal turns to brown , add curry leaves &  Mustard-coriander-chilli-coconut paste. Saute till raw aroma goes off. 
• Add cooked beetroot,tomato & sprouts & add salt, saute.
• Serve hot with rice / chapati.

Note : Heat further if you want to have dry curry.

Idli - Palak -corn sandwich

I had so many leftover Idlies , stored in refrigerator.  I was not in mood to prepare neither sambar nor chatney. Just checked the refrigerator & found american sweet corn & palak. Thus here comes my new sandwich.

Ingredients : 

Idli 
Palak - 1 bunch
Sweet corn cooked- 1 cup
Onion - 1 No
Tomato sauce (optional) - According to taste
Salt -According to taste
Jeera Powder -(optional) - According to taste
Coriander powder (optional) - According to taste
Garam masala powder (optional) - According to taste
Chilli powder - according to taste
Oil - 1tbsp

Method: 

• Cut Idli into two halves horizontally.
• Roaste idli in tava till it turns golden brown.
• Fry finely chopped onions in frying pan.
• Add Palak and cooked corn , saute .
• Add salt, chilly powder, Masala powder ,tomato sause & saute properly.
• Now place palak - corn mixture between 2 pieces of roasted idlis and Serve.

Note:

• I have used Mangalore idli (idli prepared in small bowl)
• Refrigerated idlis are easy to cut.

Special seven cup burfee .. with Oats & Carrot

 

( Ingredients  for Original Recipe : 1 cup of besan powder + 1 cup  of milk + 1 cup of grated coconut +  1 cup of ghee + 3 cups of sugar = 7 cups )


Ingredients : 

Ground nut roasted & Powdered - 1 Cup
Oats roasted & powdered - 1 to 1 1/2 Cup
Grated Carrot - 1 Cup
Grated coconut - 1 Cup
Ghee - 2 Cups
Milk -  2 Cups
Sugar - 6 Cups
Sunflower Oil - As required 

Method: 

• Roast grated carrot till water content evaporates.
• Roast grated coconut till golden brown.
• Mix roasted carrot, coconut,ghee,Oats powder,ground nut powder , sugar & milk.
• Mix properly & heat in a medium flame, add  Sunflower Oil (as required) if mixture sticks to the vessel
• Heat till the mixture leaves the vessel & easily fall from the spoon.
• Spread on the plate & give desired shape when the mix is still hot.

Note: The natural flavor itself is heavenly. If you wish you can add cardamom powder .Also can decorate with dry fruits of your choice.

ಅಮೃತ ಫಲ

ಅಮೃತ ಫಲ is traditional recipe, which needs little more time & patience. But I guarantee you the sweet is really has got amazing taste & aroma, which just melt in your mouth leaving behind awesome taste.

Coconut Milk: 3 cup
Milk: 3 cup
Sugar : 3 cup

Method: 

• Mix all the three ingredients in a non-stick vessel.
• Keep boiling & mixture thickness increases.
• Once the required consistency reached, ( mixture becomes solid & leaves the spoon easily, Also volume increases) transfer the content to plate.
• Spread  evenly & cut into desired shape ,when the mixture is warm.

Note: The natural flavor itself is heavenly. If you wish you can add cardamom powder .Also can decorate with dry fruits of your choice.

Coriander Raita

Ingredients : 

Coriander seeds :2 spoons
4-5 spoons of grated coconut
1- 2 cups curd ( as per consistency required)
Salt as per taste
Green chilly 1-2 Nos ( as per taste)
1/2 spoon Mustard seeds for tempering

Method: 

• Grind the coriander seeds with green chilly, grated coconut with little water. Mix the above mixture with curd in a bowl . 
• Add curd to adjust the thickness. 
• Add salt as per taste.
•  Heat oil in a pan,When mustard seeds start spluttering, add this tempering to bowl.
• Now Raita is ready to serve.

Cabbage-carrot Palya

Fed up of eating same cabbage palya...So I was thinking to prepare something different ... Just peeped into the refrigerator...Found so many fresh carrots :)  I have decided to mix carrot with cabbage....

Here goes the recipe: 


Ingredients: 
Cabbage : 1 No (finely chopped)
Carrot : 2 Nos (cut into small pieces)
Tomato : 2 Nos
Cooking Oil: 2 Spoons
Mustard Seed ,Jeera(cumin) seeds & Urad dal for tempering
Coriander powder - 1/2 Spoon
Jeera Powder: 1/2 Spoon
Chilli Powder, Salt, Jaggery :  to taste
Curry Leaves (Optional)
Coriander leaves (Optional)


Method:

• Prepare tomato puree.
• Take a tawa, add cooking oil, mustard seeds, jeera seeds,urad dal & curry leaves. Let mustard seeds splutter & Urad dal changes its color.
• Add carrot (cut into small pieces), fry for 5 sec. 
• Add finely chopped cabbage.
• Add Jeera powder, coriander powder.
• Add water as required with salt, chilli powder & jaggary to taste.Mix properly.
• Cook cabbage & carrot in medium flame.
• Once its cooked add grated coconut & mix well.
• Keep it low flame till all water evaporates.
• Now decorate with coriander seeds & serve with rice/chapati..

Onion-capsicum curry

Its easy curry, which can be served as side dish for sprouted fenugreek seeds rice or steam rice.

Ingredients:

Capsicum : 1 No (Chopped)
Onion : 2 Nos (chopped)
Tomato : 2 Nos 
Coriander Powder  : 1 spoon
Jeera powder : 1 spoon
Chilly Powder : as per taste
Salt : According to taste
Cooking oil: 1 spoons
Cumin seeds : 1 spoon
Mustard seeds :1 spoon
Pinch of asafoetida(hing)
Coriander leaves for decoration

Method: 

• Prepare tomato puree in a mixer.
• Take a tawa,  add 1 spoon oil, mustard seeds & cumin seeds, let the seeds sputter.
• Add  chopped onions, fry till onions turns pink.
• Add  chopped capsicum & fry till the raw smell of capsicum dis-appears.
• Add asafoetida, Coriander Powder ,Jeera powder, fry for a second or 2.
• Add chilly powder.
• Add tomato puree & little water to have desired thickness.
• Add  salt according to taste.
• Decorate with coriander leaves (optional)

Carrot - gooseberry Raita

Summer is here.. so its time to prepare raita.. 

Ingredients : 

2 No Gooseberry
4-5 spoons of grated coconut
1 Medium sized carrot, grated
1- 2 cups curd ( as per consistency required)
Salt as per taste
Green chilly 1-2 Nos ( as per taste)
1/2 spoon Mustard seeds for tempering

Method: 

• Remove the seed from gooseberry , grind the gooseberry with green chilly, grated coconut with little water. Mix the above mixture with grated carrot & curd in a bowl . 
• Add curd to adjust the thickness. 
• Add salt as per taste.
•  Heat oil in a pan,When mustard seeds start spluttering, add this tempering to bowl.
• Now Raita is ready to serve.

Carrot-oats laddoo

I have seen some kind of carrot laddoo on some cooking shows on TV.  I thought of enhancing the taste without compromising its healthiness. Here comes the modified version of Carrot-oats laddoo.

Ingredients :

1 cup oats - Roasted
2 cups of fine grated carrot
1 1/2 cups of sugar
1/2 cup of grated coconut ( fried till golden brown)
1/2 cup of chiroti rave(sooji)(roasted till golden brown)
Dry fruits (As required)
2 spoons of ghee
cardamom - 2 nos

Method:

• Finely powder the oats, sugar & cardamom. keep aside. 
• In a pan cook(fry) grated carrot without adding water/oil till water evaporates & nice aroma of carrot spreads. 
• Now add powdered mixture of oats, sugar & cardamom, Rave,Coconut to the cooked carrot & mix properly. 
• Add ghee & dry fruits ( fried cashew nuts, dry grapes almond as required). 
• Mix properly & heat in low flame (make sure that mixture does not stick to the pan) till the above mixture leaves the pan & spoon easily. 
• While still warm, make the mixture into small lemon sized balls. 
• Decorate with dry fruits ...

Sprouted fenugreek(methi) seeds rice

Its time to think about health, healthy foods.... I had some sprouts of fenugreek.... So thought of preparing something delicious out of sprouts :)  ..So here comes  Sprouted fenugreek(methi) rice ....

Ingredients :
                 
Rice :1 cup ( Either basmati rice or steam rice)
Sprouted Fenugreek : 1/2 Cup
Onions : 1-2 Nos  (Chopped)
Tomato : 1-2 Nos
Mixed vegetable - 1/2 cup( I have used Carrot & beans , cut in small pieces, You can also use other vegetable like Potato, cauliflower, Peas.. etc)
Peanuts :  2-3 Spoons
Coriander seeds: 1 spoon
Cumin(jeera) seeds : 1 spoon
Urad Dal/seeds : 1spoon
Khus khus(Gasagase) : 2 spoons
Amchur powder : 1 spoon (optional)
Chill Byadagi : 4-5 Nos ( As per taste)
Mustard seeds : 1 spoon
asafoetida(hing) : 1/2 spoon
Cooking oil: 2 spoons
Salt: As per taste


Method :

• Cook Rice & vegetables together in pressure cooker with required amount of water.( I have used 2 1/2 cups of water)
• Roast Coriander seeds, cumin seeds,peanuts, urad dal, chilly,Khus-khus - till peanut splutters.( Make sure not to burn other seeds)
• Add amchur powder & make powder of above roasted seeds & keep it aside.
• Make puree of tomato & keep it aside.
• Take heavy bottomed pan, add mustard seeds & oil. Let  mustard seeds splutter. 
• Add chopped onions, fry till it turns pink.
• Add  asafoetida & Sprouted fenugreek seeds.
• Fry for a second & add tomato puree.Let it cook in medium flame.
• Now add cooked rice & vegetables. Mix properly.
• Add salt as per taste.

Now delicious healthy Sprouted fenugreek(methi) seeds rice is ready to serve. You can also serve rice with Onion- capsicum curry.