Malabar Spinach Patrode (Basale Patrode)

Patrode is steam cooked dish where  rice is mixed with colocasia leaves along with some spices. Since I couldn't find  cococasia leaves at my place , I have used Malabar spinach.( Read health benefits of malabar spinach ).

 Usually Patrode is prepared by grinding Rice along with spice mixture, then batter is spread on colocasia leaf, over that another leaf is kept and again batter to be spread on the leaf & this process to be continued for 4-5 leaf. Then rolling the leaves  & steam cooking. Once its cooked, then cut into small pieces. Then serve with chutney, sambar or prepare Upkari  by adding grated coconut & tempering of your choice. This process is very tedious & you should be very careful while spreading and rolling.

Hence I usually prepare patrode using below mentioned easy method.

Spreading batter on banana leaf.

Covering the batter by folding the leaf for steam cooking.

Just after steam cook

A portion of cooked patrode

Slices of cooked Patrode

Shallow fried slices of Patrode for  enhanced taste/Aroma

Ingredients:

Idly Rice : 3 Cups
Malabar Spinach : 15-20 leaves
Tamarind : One big lemon sized
Coriander Seeds : 2 Spoons
Jeera/ cumin seeds : 1 Spoon
Byadagi Chilli : According to spiciness required
Turmeric Powder : 1/2 Spoon
Asafoetida : 1/4 Spoon
Salt : According to taste
Oil : for shallow frying

Banana Leaf : For cooking the batter 

Method :

1. Wash & Soak rice overnight.
2. Grind soaked rice along with coriander seeds, jeera seeds, byadagi chilli, turmeric powder, tamarind ,asafoetida & salt to smooth batter with little water. (The consistency should be such that , the batter should be able to place on banana leaf . The smoothness of the batter is similar to idli batter)
3. Wash & chop malabar spinach into small pieces.
4. Add chopped malabar spinach to the batter & mix well.
5. Now place one spoon of batter on banana leaf & cover the batter by folding the leaf.
6. Repeat step 5 for the entire batter.
7. Now steam cook for about 20-25 minutes / till batter cooked properly.
8. Take out the steam cooked patrode. Its ready to serve with chutney / sambar.
9. Or else you can make slices & shallow fry on tawa with little oil for few minutes (2-3 minutes), on both sides & serve hot with chutney / sambar. You can even have it without any side dish.

Note :

• If you don't have banana leaf , you can just pour the batter on greased plate / idli set. Then  steam cook as usual.

Beetroot halwa

Ingredients :

Beetroot : 5-6 Nos
Milk : 1/2 Cup
Sugar : 1 1/2 Cup (Adjust according to your requirement)
Cardamom : 2- 3 Nos / cardamom powder : 1/4 Spoon
Ghee : 2-4 Spoon
Dry fruits (Crushed) : 1/2 Cup
Dry fruits : 1 Spoon for garnishing


Method :

1. Grate beetroot & mix with milk & sugar.
2. Pressure cook for 2-3 whistles.
3. Add cardamom powder / crushed cardamom.
4. Heat ghee in a pan, add dry fruits & fry for 1-2 minutes.
5. Add dry fruits along with ghee to cooked beetroot.
6. Heat in medium flame till all water content gets evaporate.
7. Switch of the flame & garnish with dryfruits.
8. Serve hot.

Khandvi

Khandvi is savoury snack from Gujarat, where gram flour (besan)  is used as the main ingredient. In a short span of time you can have tastier / less oil savoury snack.

Ingredients :

Gram flour : 1/2 Cup
Curd : 1/2 Cup
Water : 1/2 Cup
Green chilli : According to taste
Asafoetida : A pinch
Ginger : 1 " Piece
Turmeric powder : 1/4 Spoon
Lemon juice : 1/2 Spoon
Salt to taste

For Garnish

Coriander leaves (chopped) :  2 Spoons
Curry leaves : 1 Spoon
Cooking Oil : 2 Spoon
Mustard seeds : 1 Spoon
Grated fresh coconut : 2 Spoons

Method :

1. Mix Gram flour, curd , water , green chilli , asafoetida,ginger,  turmeric powder, Lemon juice & salt. Grind to smooth paste.
2. In a non-stick pan, heat the smooth flour  paste, till the flour paste thickens & leaves the pan surface.
3. Transfer the contents into a greased thali (On reverse side) , spread evenly as thin as possible.
4. Cut into long pieces (lengthwise)  & roll up.
5. Heat oil in a small pan, add mustard seeds while they splutter add curry leaves. Heat for 2 more seconds.
6. Add the tempering to the khandvi.
7. Garnish with chopped coriander leaves & grated fresh coconut.
8. Serve immediately.

Note:

• Above ingredients makes about 8-10 rolls. 

Chocolate

Ingredients :
Cocoa Powder : 50 Grams
Milk Powder : 200 Grams
Butter : 2 Big lemon size
Sugar : 200 grams
Dry fruits (Optional) : Crushed : 1/2 cup

Method :

1. Mix cocoa powder & milk powder well.
2. Sieve both powder together 2-3 times, so that no lumps are present & both powders are mixed properly. Keep aside.
3. In a heavy bottomed pan, add sugar & 1/2 Cup of water. Boil till 1-string consistency.
4. Add butter, continue to heat till butter dissolves completely in sugar syrup.
5. Add sieved cocoa + milk powder mix. 
6. Keep stirring to avoid the burning.
7. Continue to heat till the mixture leaves the pan on sides / bottom. Switch of the flame.
8. Now add dry fruits & mix well.
9. Spread on greased  plate, cut into desired shape,when the mixture is warm.
10. Once the mixture is cool, take out the pieces & store in refrigerator.

wheat flour - sesame seeds - coconut laddu

I love sesame seeds laddu (Til ka laddu) , wanted to try at home. But I had left only one and half cup of sesame seeds, which means not worth trying out laddu with only sesame seeds. So I have added wheat flour & grated dry coconut.  The combination is heavenly when tried out with ghee & jaggery.

Ingredients :

Grated dry coconut : 1 Cup
Black sesame seeds + white sesame seeds :  1 1/2 Cups
Wheat flour : 2 Cups
Jaggery powder : 2 cups
Ghee : 1/2 Cup
Dry fruits (Crushed ) : 1/2 Cup

Method :

1. Dry roast grated dry coconut till they turn brownish in colour.
2. Now add sesame seeds &  roast till they splutter.
3. Add wheat flour, roast/fry till nice aroma of wheat flour spreads around. Switch of the flame & keep it aside.
4. In a heavy bottomed pan,add jaggery powder & 1/2 cup water.
5. Boil the mixture, till two string consistency.
6. Add ghee & boil for 3 minutes. 
7. Add dry-fruits & saute.
8. Now add roasted mixture (Step 3), to the jaggery syrup.
9. Heat in medium flame, till the mixture the leaves the pan surface.
10. When the mixture is still hot, prepare small lemon sized balls.
11. Now laddu is ready to eat.

Notes :

• You can even use fresh coconut instead of dry coconut.
• You can even add roasted peanut / ground nut powder for added flavor.
• Even cardamom powder can be added for flavor.

Alu-bhindi Dry (Okra/Lady's finger - Potato dry)

Ingredients :

Onion : 1 No
Potato : 1 No
Tomato : 2 Nos
Lady's Finger : 250 g
Coriander leaves (Chopped) : 1/2 Cup
Dill leaves (Chopped) : 1/2 Cup

Coriander Powder : 1 Spoon
Cumin Powder : 1/2 Spoon
Chilli Powder : According to taste
Garam Masala Powder : 1/2 Spoon
Turmeric Powder : 1/2 Spoon

Cooking Oil : 2 Spoons
Mustard seeds : 1 Spoon
Cumin Seeds : 1/2 Spoon

Grated fresh coconut : 3 Spoons
Salt

Method :

1. Wash lady's finger & pat them dry.
2. Cut lady's finger into slightly longer pieces ( around 1 to 2 cm).
3. Chop onion & tomato into small pieces.
4. Peel the skin of potato & cut into small cubes.
5. Chop green leaves.
6. Heat oil in a wok , add mustard seeds, while it spluttering add cumin seeds.
7. When cumin seeds changes its colour, add chopped onion & sauté.
8. Once onion turns pink, add potato cubes & fry for 3-4 minutes.
9. Add chopped green leaves & sauté for 1-2 minutes.
10. Add chopped tomato & sauté till tomato becomes soft. 
11. Add lady's finger pieces & turmeric powder. Mix.
12. Add coriander powder, cumin powder, chilli powder & garam masala powder. Sauté.
13. Add salt to taste .
14. Continue to cook in low flame till lady's finger & potato cubes are cooked well.
15. Garnish with fresh grated coconut & serve hot with rice/chapati.

Notes :

• You can use little water if required while cooking.
• Keep stirring while cooking, to avoid the sticking of vegetables to wok.

Girmit / Mandakki upkari / Huri akki upkari / Puffed rice snack

After roaming around pattadakallu, in such a horrible hot weather we were so tired & hungry.  Outside there was one small shop , heavily crowded. They were selling hot tea, Bajji & girmit. The girmit is the common road side snack available in north karnataka region, which was prepared from puffed rice, chooped onions & some gojju type of masala. They tasted just awesome.I couldn't resist by asking the recipe from shop owner. When I asked about the recipe, she explained something, but I couldn't understand. She was very busy with selling girmit, so could't ask her again. So I thought of experimenting with puffed rice.  To make it healthier & tastier  I have added some more vegetable & green leaves.

Ingredients :
Puffed rice : 150 g
Cooking Oil : 2 Spoons
Cumin seeds : 1/2 Spoon
Ground nuts : 4 Spoons
Onion (Big) : 1 No
Carrot : 1 No
Sprouts : 1/2 Cup
Tomato (Big) : 1 No
Coriander leaves(chopped) : 1/2 Cup
Chilli powder : According to taste
Cumin powder : 1/4 Spoon
Coriander powder : 1 Spoon
Garam masala powder : 1/2 Spoon (optional)
Lemon juice : 2 Spoon
Dalia split / hurigadale/ putani : 1/4 Cup
Salt
Mixture/ sev : 1/2 Cup (optional)

Method:

1. Chop onion, tomato & coriander leaves. Keep aside.
2. Grate carrot.
3. Dry roast dalia split , grind to fine powder , keep aside.
4. Heat oil in wok, add cumin seeds while seeds changes its colour, add ground nuts. Let them splutter.
5. Add chopped onions & fry till they turn pink.
6. Add grated carrot & sauté.
7. Add chopped tomato & sprouts. sauté. 
8. Add coriander leaves, mix well. 
9. Add chilli powder, coriander powder, cumin powder, garam masala powder &dalia split powder. Mix well. Add salt & mix well. Switch off the flame.
10. Add lemon juice & mix properly.
11. In a big bowl , take puffed rice & add 3-4 cups of water.
12. mix well & squeeze puffed rice to remove water.
13. Take out squeezed puffed rice & add to wok. (step 10).
14. Mix well & garnish with coriander leaves & mixture/sev.
15. serve.

Notes:

• Use vegetable/ green leaves of your choice.
• Grated raw mango can also be used.

Shrikhand - Cardamom Flavour

Here is the simple recipe to prepare shrikhand.


Ingredients :

Curd: 3 Cups
Sugar : According to taste  (I have used 2 Cups )
Cardamom pods : 2-3 Nos
Dry fruits ( Crushed ) : 1/2 Cup

Method :

1. Hang curd in muslin cloth, till the water content from curd is drained off.
2. In a mixer, add sugar & cardamom pods. Powder them.
3. Take out thick curd from the muslin cloth & add sugar cardamom powder.
4. Now add crushed dry fruits & Mix well.
5. Refrigerate for 2-3 hours & serve.    

Note :                                              

• If curd is sour, then adjust sugar accordingly.
• You can use any flavour like saffron / mango / strawberry / vanilla etc  

Mix veg soya cutlets ( Shallow fry / tawa fry)

Soya veg mix for cutlet

Ingredients:

Soya granules : 1 Cup
Potato : 5-6 Nos
French Beans : 8-10 Nos
Onion : 2 Nos
Coriander leaves : 1/2 cup
Carrot : 1 No
Green peas : 1/2 Cup
Coriander Powder : 1 Spoon
Jeera Powder : 1/2 Spoon
Garam Masala powder : 1 Spoon
Chilli Powder : According to taste
Turmeric powder : 1/2 Spoon
mustard seeds : 1 Spoon
Salt to taste
Lemon Juice : 3 Spoon
Cooking oil For shallow fry
Dosa Batter  : 2 Cups approximate


Method :

1. Take 3 Cups of water & completely immerse 1 Cup of soya granules.
2. Add a pinch of salt & cook it for 3-4 minutes.
3. Once it is cooked, remove from flame. Drain & squeeze out water from it.
4. Rinse well in cold water for 2-3 times & squeeze dry. Keep aside.
5. Pressure cook potatoes & keep aside.
6. Chop onion,French beans & coriander leaves. Grate carrot.
7. Heat 1 spoon of oil in a pan, add mustard seeds, while it spluttering, add chopped onions.
8. Fry till they turn pink. Add French beans & sauté till they cook. 
9. Add grated carrot & salute well.
10. Mash potatoes & mix well with cooked soya granules.
11. Add mashed potato & soya mix to the Onion + veg mix, (Step 9)
12. Add coriander leaves, coriander powder, jeera powder, turmeric powder, chilli powder & salt.
13. Sauté well.
14. Switch of the flame & add lemon juice & mix well.
15. Heat oil (around 2-3 spoons) in a tawa/pan.
16. Prepare medium sized balls & press into cutlet shape.
17. Dip in dosa batter & shallow fry both sides on pan, till they turn golden brown, on both sides.
18. Serve hot with ketchup.

Notes:

• You can use pakoda batter or cornflour+ rava batter instaed of dosa batter for dipping.
• You can also use deep fry method instead of shallow fry.

Orange flavoured Rava - coconut Laddu

As my prince was enjoying his juicy oranges, new idea stuck into my mind !!! Orange flavoured laddu.. ..When it comes to Laddu preparation, I feel rava (Semolina) Laddu is the easiest one.  So I tried orange flavoured rava coconut laddu & they are simply superb.

Picking only gems ...Not Laddu :(

Ingredients:

Chiroti Rava (Semolina) : 3 Cups

Grated Cococut :  1/2 cup

Sugar : 2 Cups

Orange peel (Skin) : Small Piece (  approximately 2cm square )

Dry fruits : 1/2 Cup

Ghee : 4 spoons

Method :

1. Dry roast grated coconut till brownish.
2. Roast dry fruits with little ghee till golden brown.
3. Roast chiroti rava till nice aroma comes, if required add ghee while roasting.
4. Take out orange juice from orange peel, by grinding with little water & then filtering.
5. In a heavy bottomed pan, add sugar, orange peel  juice & water. 
6. Prepare sugar syrup for one thread consistency.
7. Add chiroti rava, coconut & dry fruits. Sauté well.
8. Keep stirring, until the laddu mixture leaves the spoon/ pan easily.( If required add ghee.)
9. Switch off the flame & Prepare small lemon sized balls.
10. Garnish with cherries/ gems & Serve.

Athirasa

It was raining outside.. I was going through so many food posts from net & checking the pictures.. Drooling while seeing the pictures of sweet/ spicy dishes as always...
I usually do not prefer deep fried dish.. Because of  wastage of oil after cooking & Increased intake of fat & calorie. Today I couldn't resist from preparing & eating deep fried dish. So in a single go I can have sweet as well as deep fried one. Hence I though of preparing Athirasa.

Athirasa is traditional south indian recipe .It is deep fried sweet dish. Athirasa is originally prepared from freshly grinded rice flour. Then jaggery syrup, cardamom powder, pepper powder & black sesame seeds are added. Then smooth paste of coconut is added to form dough. Then pressed dough is deep fried in coconut oil.

Since I couldn't get fresh rice flour, I have used grinded rice dough.

Ingredients:

Dosa Rice : 1 1/2 Cups

Jaggery : 1 Cup 

Grated coconut : 1/4 cup

Black sesame (Til) seeds : 2 Spoon

Cardamom : 3 Nos

Black Pepper Powder : 1/2 Spoon

Salt : A pinch

Coconut Oil - For deep frying

Method:

1. Wash & soak rice for 2 hours.
2. Roast Black sesame seeds till they splutter.
3. Roast grated coconut till they turn golden brown.
4. Grind the rice, cardamom & black pepper powder with little water, till smooth paste. Keep aside.
5. In heavy bottomed pan, add jaggery , black sesame seeds , grated coconut & around 3/4 cup of water.
6. Bring to boil till all jaggery dissolves & bubbles are coming out.
7. Now add the grinded rice paste & sauté. 
8. Continue till all water contents evaporates & dough cooked well. It forms chapati dough consistency.
9. Apply oil in your palm, prepare lemon sized ball & press into small sized chapati on plastic or banana leaf. Let the thickness around 3-4 mm.
10. Now deep fry the till golden brown.
11. Take out from oil & place it on kitchen paper to remove excess oil.
12. Store in a air tight container.
13. They tastes best after 2 or 3 days.

Note:

• Athirasa deep fried in coconut oil tastes better compared to other cooking oil.
• Adjust jaggery according to your taste.

Sweet dried gooseberry

The sweet dried gooseberries are sugar coated sun dried sweet sour candies. I have used big sized gooseberries.


Fresh Gooseberries

Sweet dried gooseberries

Ingredients :
Gooseberries : 20 Nos
Sugar : 1/2 Kg

Method :

1. Clean & wash gooseberries.
2. Boil water in a cooking pan & add gooseberries.
3. Let the water boil again & once water starts boiling, switch of the flame. 
4. Close the vessel & keep it for 20 minutes.
5. Take out gooseberries & cut into small pieces.(You can cut along the line on the gooseberry, to get better shape)
6. In a pan,add gooseberry pieces & add sugar till sugar covers the entire gooseberry pieces. Keep it covered for 3 days. (Sugar dissolves in the water content of gooseberry & forms sugar syrup)
7. After 3 days, take gooseberry pieces out of sugar syrup, keep it in sun light  till gooseberry pieces dry completely.
8. Store in airtight container.

Tender coconut Kernel Payasa

I found this recipe on one of the Facebook group Foodie  by Priya Bhat.  

Ingredients :

Tender coconut kernel : 2 Cups

Sugar : According to taste

Cococut Milk : 3 Cups

Method :

1. Cut tender coconut kernel into small  pieces.
2. Add sugar & keep it covered for  15 minutes, let the kernels absorb sugar.
3. Add coconut milk & bring to boil.
4. Serve hot / Chilled.

Notes:

• Use thinner coconut kernels for tastier version.
• You can add any flavor. Since I wanted only tender coconut flavor, no flavor added in the recipe.
• You can garnish with dry fruits.

Idli batter pizza

Iam planning to visit my home town for a week, because its dasara holiday for my little one :). Before leaving wanted to finish all the leftovers & clean the refrigerator. Hence tried Idli batter pizza, to finish the left over Idli batter.  Idli batter pizza is  easy to prepare & no side dish is required. It looks like pizza & so my little one easily grabbed one piece.

Ingredients :
 Idli Batter : 2 Cups
Finely chopped vegetables : 1 Cup
Tomato sauce : 4 Spoons
Coriander powder : 1 Spoon
MTR rasam Powder : 1 Spoon
Chilli Powder : 1/2 Spoon
Coconut Oil : 4 Spoon

Method:

1. Mix Idli batter, coriander powder ,rasam powder, chilli powder & coconut Oil.
2. Spread the batter on pre-heated non-stick tawa, spread chopped vegetable & tomato sauce over the batter.
3. Cover the batter.
4. Cook in a low flame till batter is cooked & lower side becomes crispy.
5. Serve hot.

Notes:

• Any kind of fermented  dosa batter can be used.
• I have used onion, carrot, capsicum & sweet corn.
• You can use any kind of masala powder of your taste.
• You can use any kind of vegetables/ leaves. 
• Cheese & paneer can also be added.
• Any kind of cooking oil can be used. Coconut oil + coriander powder gives unique flavour & hence coconut oil is used.
• You can use oregano spice mix. 

Bhaji for pav

Ingredients :

Potato : 3 Nos
Cauliflower : 1/2 Cup
Beetroot : 1 No
Beans : 10 Nos
Capsicum : 1/2
Green Peas : 1/2 Cup
Onion : 2 Nos
Tomato : 2 Nos

Ginger : 1" piece
Garlic : 10 Cloves
Coriander Powder : 2 Spoon
Cumin Powder : 1/2 Spoon
Garam Masala : 1 Spoon
Chilli Powder : According to taste
Salt

Mustard seeds : 1 Spoon
Cooking oil / Butter / Ghee : 4 Spoon

Chopped Onion : 1/2 Cup
Lemon : 1 No

Method :

1. Pressure cook potato, green peas, beetroot,beans, cauliflower & capsicum.
2. Mash the cooked vegetables / grind the cooked vegetables to smooth paste.
3. Chop onion & tomato. Finely chop ginger & garlic.
4. Heat oil in a pan, add mustard seeds, while seeds spluttering add finely chopped ginger & garlic. Fry till raw aroma disappears.
5. Add chopped onion; Fry till onion turns pink.
6. Add chopped tomato, cook till tomato becomes mashy.
7. Add coriander powder, cumin powder, garam masala powder & chilli powder. Sauté.
8. Add mashed vegetable mix  & sauté.
9. Garnish with chopped Onion & lemon piece.
10.  Serve with Hot butter/oil/ghee roasted Pav.

Note:

• Ginger garlic paste can be used instead of fresh ginger garlic.
• Bhaji can also be served as side dish for chapati.

Gooseberry pickle (ನೆಲ್ಲಿಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ )

Last weekend we had been to Shivanasamudra water falls... Many were selling Salt-chilli powder mixed gooseberries. These gooseberries are different from regular gooseberries. We also call these small green beauties as Bombay Nelli kayi (Bombay gooseberry). They are little sour, but tastes excellent with salt & chilli powder. One lady was selling fresh gooseberries. They were cheap 30 Rs/Kg,   We have purchased 2 Kgs.

After whole 10 hrs of journey, these green beauties were not so fresh, because they were just cooked inside the hot car :( After reaching home, I have cleaned them & stored in refrigerator.

Small portion we ate fresh , another portion we tried with salt & chilli powder.
Rest I have prepared pickle.

Ingredients :
Gooseberries : 30-40 Nos
Byadagi Chilli : 15 Nos (Adjust according to taste)
Salt : 10-15 Spoons (Adjust according to taste)
Coriander seeds : 4 Spoons
Mustard seeds : 1/4 Cup
Cumin seeds : 2 Spoon
Fenugreek seeds : 1 Sooon


For seasoning
Cooking Oil : 1/2 Cup
Garlic Cloves - 15 Nos
Curry leaves
Mustard seeds : 1 Spoon
Asafoetida : 1/4 Spoon

Method :

1. Wash & dry goose-berries.
2. In a container, Mix gooseberries & salt (Salt should cover gooseberries completely), Close the lid & keep it for 3 days. (Soaking gooseberries in salt)
3. Dry roast chilli, coriander seeds, mustard seeds, cumin seeds & fenugreek seeds.
4. Grind the roasted ingredients to smooth paste, if required add salted water from gooseberry -salt mix.
5. Bring to the boil the grinded paste.
6. Add soaked gooseberries to the boiled paste.
7. Adjust salt.
8. In a pan, heat oil add mustard seeds, while it spluttering add garlic cloves & curry leaves. Add asafoetida.
9. Add the seasoning.
10. Keep it covered & Let it cool.
11. Store in a air tight container / Refrigerate.

Bisibele Bath (ಬಿಸಿಬೇಳೆಬಾತ್ )

Bisibelebath means hot lentil (dal) rice dish, which is common breakfast recipe in Karnataka. Bisibelebath is the rice dish where rice is cooked with lentil (dal), vegetables & spices.

Usually bisibelebath is prepared using Toor dal. Since I don't like toor dal flavour I use other variety of  dals. Also rice can be replace by either thick poha (beaten rice) or broken wheat or oats.

Ingredients:

Rice : 1 Cup
Split green moong dal : 1/4 Cup
Masoor dal : 1/2 Cup
Yellow moong dal : 1/4 Cup

Bisibelebath Masala :

Coriander seeds : 2 Spoon
Urad dal : 1 Spoon
Cumin seeds : 1/2 Spoon
Fenugreek seeds : 1/4 Spoon
Fennel seeds : 2 Spoon
Star anise : 1-2 Nos
Cardamom : 5-7 Nos
Cinnamon : 1" piece - 2 Nos
Cloves : 5-6 Nos
Grated coconut : 1 Cup
Byadi Chilli : 3 Nos(Adjust according to taste)
Cooking oil : 2 Spoons

Vegetables :
Onion : 2 Nos
Potato : 1 No
Carrot : 2 Nos
Green Leaves : 1 Cup (Optional)
Beans : 10-15 Nos
Tomato : 2 Nos
Capsicum : 1 No (Medium size)
Brinjal (Long) : 1 No (Optional)
Green peas : 1/2 Cup (Fresh or soaked) (Optional)


Salt
Jaggery
Ground nuts : 3 Spoon
Dry coconut pieces : 5-10 Nos
Mustard seeds : 1 Spoon
Cashew nuts : 1/2 Cup
Coriander leaves : 1/4 Cup (Chopped)
Cooking oil : 4 Spoons

Method :

1. Wash rice & lentils, keep aside.
2. Chop all vegetables separately & keep them aside.
3. Roast all ingredients of  Bisibelebath Masala with little oil & grind till smooth paste; If required add water.
4. In a pressure cooker, heat oil , add mustards seeds, while they splutter add groundnuts, once ground nuts are fried add dry coconut, cashew nuts & chopped onions. Sauté till onion turns pink.
5. Add chopped potatoes & sauté.
6. Add chopped carrot, beans,green peas, Capsicum, brinjal & green leaves; sauté.
7. Add chopped tomatoes & mix well.
8. Add washed rice, dal & bisibelebath masala paste & mix well.
9. Add 10-11 cups of water, add salt & jaggery. Close the lid .
10. Cook for about 7-8 whistles. Switch of the flame.
11. Once the pressure released, open the lid, mix well.
12. Garnish with coriander leaves.
13. Serve hot with boondies/Spicy mixture/chips.

Veg Momo

 Momo, I have both good as well as bad memory associated with it.

Good memory takes me to  Mcleodganj.
While holidaying in Mcleodganj, we had the best momo, just outside the Dalai Lama's Temple. An old man was selling the hot steamed homemade veg momo's for just 20 Rs /for 4 pieces. They were simply superb. Not too spicy.. Just perfect for my taste.  We were so hungry & momo's were very tasty.. We just started finishing them & forgot to click those tasty hot momo's.  Don't know how many momo's we have finished that day !!!! Even my fussy eater son grabbed some momo's.

Bad memory takes me to the restaurant of bangalore which serves both Veg & non-veg momo's.
Once we had ordered Veg momo, they served one non-veg momo in-between. Unlucky Iam :(  I grabbed same momo. But luckily I opened the momo  before eating found something different ; We asked them, they confirmed that it is non-veg momo.
Since then, we stopped going to that restaurant & I stopped eating momo from restaurant which serves both veg & non-veg. In case If I had to eat them, I will open each momo, before eating.
Also some restaurant serves momo's which are saltless or I can say tasteless :(

Usually Veg restaurant doesn't serve momo's. I had left with option of preparing at home. Both my hubby & fussy eater son likes them a lot. Hence thought of preparing them at home. At home, you can make many combinations..

Usually momo's are prepared from All purpose flour. I  don't use all purpose flour(maida). I replaced all purpose flour by whole wheat flour. The stuffing in the momo usually contains cabbage, carrot, onion & ginger/garlic paste. Since cabbage was not there, I replaced cabbage by sweet corn.

Ingredients :

For Outer layer

Whole wheat flour : 2 Cups
Cooking Oil : 4 Spoon
Salt

For Stuffing :
Onion : 1 No
Carrot : 1 No
Cabbage : 1/2 Cup
Sweet corn : 1 Cup
Coriander leaves : 1/2 cup
Dill leaves : 1/2 Cup
Coriander Powder :1 Spoon
Cumin Powder : 1/2 Spoon
Ginger : 1" size
Garlic : 7-8 Cloves
Salt
Cooking Oil : 1 Spoon

Method :

1. Mix Wheat flour, salt & cooking oil, prepare dough like chapati dough, by adding required amount of water. Kneed well.
2. Keep it covered.
3. Finely chop onion, Carrot, coriander leaves, dill leaves,ginger & garlic.
4. Mix all finely chopped ingredients , sweet corn, Coriander powder, cumin powder,cooking oil & salt. 
5. Prepare small chapati's (around 4 cm dia) . 
6. Place the  stuffing in the center of chapati, close the stuffing by joining the outer layer. 
7. Cook them in steam  for about 20 minutes.
8. Serve hot .

Notes:

• For stuffing add salt at the end, so that stuffing will not become watery..
• Use of green leaf is optional.
• You can serve with chatni / sauce.

Idli fry ( ಇಡ್ಲಿ ಉಪ್ಕರಿ )

Do you have left over idlies at home? No side dish ? No worry :)
Here is the simple easy recipe to prepare yummy evening snack :)

Ingredients :

Idli : 3-4 Nos
Capsicum : 1 No
Onion : 1 No
Tomato : 1 No
Carrot : 1 No
Fennel seeds : 1 spoon
Chilli powder
Coriander powder : 1 Spoon
Cumin Powder : 1 Spoon
soya sauce : 2 spoon
Tomato sauce : 3-4 spoon
Ginger : Small piece (Optional)
Garlic : 5-6 cloves (Optional)
Dill leaves (Optional)
Coriander leaves (Optional)
salt
Cooking oil : 2 Spoon

Method :

1. Cut idli into small cubes & keep it aside.
2. Chop onion, capsicum,tomato , green leaves.
3. Grate carrot & finely chop ginger & garlic.
4. In a pan, heat oil, add fennel seeds, fry till they splutter ( fry for 1 or 2 seconds). Keep the flame medium.
5. Add finely chopped ginger & garlic. Fry till raw smell goes off.
6. Add onions fry till they turn pink, add capsicum fry for 10 second.
7. Add chopped green leaves, grated carrot & tomato. Sauté well.
8. Add Chilli powder, Coriander powder, Cumin Powder; Mix well.
9. Add sauces & sauté. Add salt & mix properly.
10. Now add Idli pieces & mix properly. 
11. Garnish with coriander leaves & serve hot.

Notes :

• If you refrigerate idlies for some time,  then it is easy to cut idli into small cubes.
• Check taste before adding salt, since we have used sauces & idli.