Aavalakki.. Pavalakki...Kaanchana minna minna

Avalakki vaggarne is the most simpliest dish that can be made in just 10mins and it's our family favorite. My mom experiments a lot with this ingredient and I have learnt a lot from her.

Keep finely chopped 2md onions, 1md capsicum, 1md grated carrot, 5-6 chopped beans, 1md chopped potato, 1md bowl green peas, 3-4 finely chopped chillies, finely chopped corriander for garnishing, 6-7 curry leaves, 6-7 pudina leaves, 1/2 md slized lemon.

Take 1large bowl of avalakki. Clean it with water 2-3times and drain the water completely. Keep it aside.

Take a kadai, pour 3tbspn oil, 1tspn mustard, allow them to splutter, add 1tspn kadale beele, 1tspn uddina beele. Saute them till they look golden brown. Then add 1tspn jeera. Now add onions, saute it, add a pinch of salt so that onion gets cooked faster. Now add potato and beans, because they take time to get cooked. If required add a pinch of salt. Once potato and beans is 1/2 cooked, add grated carrot, green peas and capsicum. Mix and saute all the vegetables. Now add chillies, curry leaves and pudina leaves. Add salt as required and hing as well (if required).

Now add the soaked avalakki and mix it with the vegetables nicely. Squeeze lemon and garnish it with corriander and coconut.

Lord Krishna loves Avalakki, so dont forget to offer a small portion to him as well.

GG Phayasam..

I had 250gms of Gasa Gase on the last rack, of my kitchen shelf, and honestly I knew only 1 recipe, where this ingredient can be used extensively and it was payasam. This spice is also known as Poppey seeds or Khus Khus.

I had to convince myself to prepare payasam, because any additional dish on weekdays is a tough thing to accomodate. Guess what, I was preparing it for the 1st time, slightly nervous but confident. So I took all the God's name and said, they will be offered this payasam and you know, it will be the best. I had seen my mom preparing it, but implementing is what matters right. This is how I prepared it.

Take a medium bowl and soak 250gms of gasa gase overnight, if you want to prepare it for morning. Next day we will see gasa gase bloated, which is a good sign. Now soak equal quantities of badam, dry grapes, soft dates and cashewnuts along with gasa gase (in the same bowl). Add 5 elachies and 3 cloves for a good flavour, smell and taste. Leave them alone for the next 2 hrs.

Now boil the entire soaked stuff in low flame, ensure all the water is evaporated. Dont add extra water. Turn off heat and allow it to cool. Once it's cool, grind the entire mixture to a fine paste, without any water.

Take a non stick kadai.Generouly add 2tbspn of ghee and once it's melted, add the grinded mixture and mix it well with ghee. Add 1medium cube of jaggery into the mixture. Allow it to boil in low flame. 1st the ghee will come in the corners of the kadai and later it will get mixed with the mixture. Keep stiring frequenly till the jaggery is dissolved. We will notice the change in color, which signifies that payasam is done and also it should start boiling slowly. Turn of heat and keep it aside.

I kept my promise by offering God a small cup of payasam with milk.

The payasam tasted toooooooooooooo good and I appreciated myself and was on cloud 9 for the rest of the day.

Veggie Rice

I had been to Namadhari fresh recently and happened to taste sprouted rice served with tamrind and corriander chutney and it was just awesome. I carried home the taste and wanted to try something similar to it. It should not be called as veg biryani or pulov, but should be called Veggie rice, where vegetables dominate the most.

This dish will be enjoyed by veggie lovers and I loved eating it after I cooked and this is how I prepared it.

Cook basamathi rice or regular rice, so that they are spread across and not sticking to each other. Once they are cooked, spread them in a basin, keep under the fan with a tspn of ghee.

Take a non stick kadai, add 3tbspn oil, once the oil is hot, add 2tspn saunf, 2tspn ajwain, 1tbspn ginger garlic paste. Saute it and add 2 md sliced onions. Sprinkle little salt and and ensure onions are now golden brown. Now add 1md potato, small pieces, 1 md cup sprouted green peas, 1 large cup cauliflower. (ensure cauliflower is soaked in salt water for 15mins to kill and remove the worms in it). Add little water and allow it to cook for 10mins. Check if the potato and cauli is half baked. Now add finely chopped tomatoes and mix well. We can now add 1tspn amchur pdr, 1 tspn dhaniya pdr and mix them well with the veggies. Now add finely 8-9 leaves of chopped pudina, 1tspn kasturi methi and mix them well.

Add this veggie mix on the rice and mix well and garnish them corriander.

Now this is not done.. we need to prepare a chutney or raitha and its a simple recipe.

Take 1md cup curd, slightly sour, to get the tangy taste. Pinch of salt, and hing. Grind 8-9 pudina leaves, 4-5 curry leaves and 1 chilli with very little water. Strain the juice from the grinded mixture and mix it with curd and serve it with the veggie rice. This is just awesome and finger licking good.

Bajjiiiiiiiiiiiii

The weather in Bengaluru is just too good these days and I can't stop imagining myself eating something hot and spicy. I had full energy and was mentally prepared to cook and eat the Bajjies. It was around 11am and the weather was cloudy and drizzling, which was a positive sign to eat.

I checked if I had the essential ingredients and they were there, ready to get cooked. After you have read this recipe, dont hesitate to prepare them. Get Set Gooooo.......

Take a bowl, ensure it's dry completely. 2 md cup kadale hittu (besan flour), 1 pinch of turmuric, salt as required, 1tspn hing, 1-2 tspn chilly pdr, 1 tspn maida (tightly covers the veggie), 1/2 tspn rice flour (bajji to be crispier), grinded 3-4 chillies, finely chopped corriander & tender 4-5 curry leaves.

First mix the above mixture before you add water and the consistency should be little thicker than the dosa dough.

Pour oil 3/4 of the kadai. Ensure it's the required temp to fry the bajjies.

I had prepared the bajji with onion rings and potato slices. Now dip the desired veggies in the dough and fry them. 4-5mins should be good enough for each batch. This can also be tried with cauliflower, capsicum, snakegourd...

You can enjoy eating it with tomato sauce or with pudina chutney. If nothing is available, just enjoy the bajjies seeing the weather outside.

Beets or Beats........

I was seeing Beetroot after a long time. Once upon a time, this was my favorite vegetable. I used to enjoy eating it's palya with curd rice. Don't know how I got disconnected from it.

Nevertheless, thanks to my vegetable vendor, who told me that, he has not seen me buying this vegetable from him. I immediately picked it up. I picked up 1/2 kg fresh and juicy beets for my palya today.
As you all know, I have my own way of preparing it and this is how I made it.

Peel the skin of the beet and grate it. Yes grate them. 

Take a non stick kadai. Add 3 tbsn of oil, once it's warm, add 1 tspn mustard, allow it to splutter. Add a pinch of turmuric & hing. Now add the grated beets and saute it. Sprinkle it with salt and mix it. Cover it with a lid, so that it cooks faster. I had a small bowl of green sprouted peas left, so I added it to this paly.

Keep checking often to see if its cooked. The raw flavor of the beets and the peas should have gone. Now it's time to add, 4-5 curry leaves, little more salt, if required. Chopped 2-3 chillies. Mix it well with the beets.

Squeeze 1lemon to the palya and before serving garnish it with corriander. The beet taste gets mixed with the lemon and it gives a tangy taste, which goes excellent with the chapathi.

Tomion Gojju...

My recipe names are so crazy.. isin't it. I can't follow the traditional names, even though at times, I have to follow the way they are made, obviously, with the twist of my own style.

I prepared this to have with chapathi. Must be wondering, why I have chapathi almost everyday. You don't know that I'm on a healthier side (fat) so make it mandatory to have chapathis everyday.

Tomion (tomato & onion) gojju is good to eat with dosa's (have tried it before), hot rice, akki rotti, chapathi, poori, ponjal & many more dishes.

Take a non stick kadai. Add 3 tbsn of oil, once it's warm, add 1 tspn mustard, allow it to splutter. Now add 1tspn jeera. Add 2md chopped onions. Allow it to be cruncy, it gets cooked more along with chopped tomatoes. Add turmuric, pinch of salt. Saute it.

Add 4 -5 curry leaves, 6 - 7 pudina leaves, 3 chillies finely chopped, 1 tspn dhaniya powder, 1 tspn sambar or rasam powder (amma made), pinch of hing. Now add the tomatoes (if possible take a combi of sambar and jamoon tomatoes) and mix it well with the above mixture. Add little water, so that it's not dry but little watery.

Garnish with with plenty of chopped corriander.

Bulb Veggie palya.

Looks all are siked to see what is this Bulb vegetable looks like or want to know what is this all about.

"Seeme-Badanekai"

When I was a kid, I used to call this vegetable a bulb, because it looked like one. I know you'll will agree with me after seeing the shape of the vegetable.


My vegetable vendor, so some tender ones' and I did not bother to remove the skin. So I cooked palya out of it which came out pretty well. Forget how it looks, it tasted good with the chapati.


Chop the veggie, as required for the palya. Take a kadai, add 1tspn oil, once it's warm, add 1tspn mustard, allow it to splutter. Now add the veggie and mix it well. Sprinkel 1 tbspn water, pinch of salt and cover it with a lid for 5mins. Taste and see, if the veggie is half cooked.


You can also add some cooked green peas, if you have them, else can be omitted. I had few cooked peas and I added it. They looked nice together, but I wanted them to taste well too.


Sprinkled little more salt, added 4 -5 curry leaves, 3 chillies finely chopped, 1 tspn dhaniya powder, 1 tspn sambar or rasam powder (amma made), pinch of hing. Sprinkle little more water, so that these powders mix well with the veggie.


Sprinkle little sugar. When I asked, amma the reason, all she said was, it enhances the taste. When an expert says, you really cant question back. So try.


Garnish it with corriander.

Vermicilly Upma..

I had a carvings for vermicilly upma for a very long time... But at times laziness controls me for a longer duration. Now that I had started blogging, I had to prepare it, atleast to post it here... Should show my skills right..

Much before, I learnt the art of making good vermicilly upma, had made it lot many times, but it was a big failure. The vermicilly would turn out to be a paste and I hated it.

Few months back, when I was in Mysore, I told my mom about this and guess what, she being an expert, prepared it the next day. (Not sure whether she prepared it to teach me or wanted to show offff). This is one the very few recipes, my mom taught me and I just duplicate it, to make the best vermicilly upma...

I use Bambino vermicilly. You'll can use which ever brand is available.

Take a basin and bring water to boil. Add little oil and pour the vermicilly onto it. Spread across the vermicilly and keep checking if its cooked. You should be able to make a paste of vermicilly, with your 2 fingers. This is a sign that its cooked. Strain it out immediately and pour the cooked vermicilly into cold water and spread it across again. Leave it for 5mins and you will see that they are not sticking to each other. Now strain it from cold water and keep the vermicilly in the strainer itself so that the remaining water is removed.

Note: The vermicilly should not be in the strainer for more than 10mins.

Meanwhile, we can start preparing the palya to mix with the vermicilly.

Take a kadai, add 3 tbsn oil. Allow it to be warm. Now add 1 tspn mustard, allow it to splutter, now add 2 tspn of Kadile balle, 2 tspn of uddina balle, 1 tbpn of groundnut and mix well. Kadile balle and uddina balle with turn light orange and groundnut will start to crackle. This is the sign of them cooked.

Now add a pinch of turmuric, add the 2 md sliced onions and 6 - 7 pudina leaves. They both should be cooked together, so that they have each's flavour in them. Add 1 md cup capsicum, 1 md grated carrot, 1 md potato (half baked should be added). Cook all of these in low flame. Sprinkle little salt so that they cook faster. Add 3 -4 curry leaves, 2 -3 chopped chillies and mix it well. Add hing too. Add dhaniya and chilly powder and mix it well. Check if the vegetables are cooked. Now slowly add the vermicilly and mix them with the palya. If you want, squeeze lemon juice. Garnish generously with corriander.

Note: Mixing the vermicilly faster can become a paste.

It's best tasted with a topping of curd on it.

Lemon Dal....

Weekend hangover was still on me and I'm mentally prepared for a long weekend ahead. I was not mentally prepared to cook anything today, but something should be cooked right. So I ended up cooking plain Dal, something light, but yet tasty. I can say, this was my ajji's (ammana amma) invention and she made it the best.


Cook 2 cups of towar dal also called as togari balle, with a pinch of turmuric and little oil. Take a kadai, add 1 tspn of oil, allow it to be warm, add 1 tspn mustard, allow it to splutter, 1 tspn jeera. Saute it. Now add 1 small onion, finely chopped, add 2 - 3 chillies finely chopped . Saute it completely. Add a pinch of hing, 4- 5 curry leaves. Saute all of them and pour it onto dal. Add salt as required and a 1 tspn of dhaniya powder. Bring it to boil. Garnish it with corriander.


Once the dal is warm, squeeze 1 medium lemon. Mix it well with the dal.


Best served as soup or can be had with hot rice.

Twisted Onion Rice...

My vegetable vendor had not turned up for the last 2 days and except for onion, all the vegetables were over. So I ended up preparing Onion rice.. but, it definetly had a twist.. Prepare it and you'll enjoy eating it.


Cook rice, so that they can be spread across in a large basin to be warmed up and also it's easier to mix with the palya that we will make shortly.


Take a kadai, add 3 tbsn oil. Allow it to be warm. Now add 1 tspn mustard, allow it to splutter, now add 2 tspn of Kadile balle, 2 tspn of uddina balle, 1 tbpn of groundnut and mix well. Kadile balle and uddina balle with turn light orange and groundnut will start to crackle. This is the sign of them cooked.


Now add a pinch of turmuric, add the 2 md sliced onions and 6 - 7 pudina leaves. They both should be cooked together, so that they have each's flavour in them. Add 3 -4 curry leaves, 2 -3 chopped chillies and mix it well. Add hing too. Add chopped corriander on the rice and onion mixture, is ready to be mixed with rice. If you want, squeeze lemon juice on the rice and mix it well.


It's best tasted with a topping of curd on it.

Majjige Hullie...

Did anybody ready it as Maggi Hullie by any chance.. It's ok if you have read it that way. This recipe is also called as Curd Sambhar, literally translating it in english....

Traditionally, this is prepared from Green Pumkin. But I, experimented it with Bhindi and it was just finger liking good. Wanna try... here is the recipe.

preparation time 10mins, cooking time 10mins

Take 1/4 kg bhindi. Wash them, pat them dry. Cut them into small peices.

Grind the below ingredients with as much less water possible: 
add a tbsn jeera
5-6 chillies
1 md cup grated coconut (can be eliminated)
pinch of turmuric
1 tspn salt
1 tspn dhaniya powder
pinch of hing
1 tspn rice or rice flour (to make a thick paste)
8 - 9 curry leaves
1 small bunch corriander

Now take a non stick kadai. Add 2tbsn oil, once it's warm, add mustard, allow it to splutter, then add jeera, add the bhindies now and ensure that they are 1/2 cooked with the oil. Now add the grinded mixture and ensure the bhindies are completely cooked. They should take the flavour of the grinded mixture.

If you want, you can actually, use this as a very good curry to have it with chapaties or with poori, else you can continue with the hullie that we are preparing.

Now on a low flame, add the curd and stir slowing. Ensure the curd is mixed with the other ingredients well. Dont bring it to boil, but, see that the curd leaves the water. This is a positive sign for eating.

This hulli can be relished with Raji mudde and hot rice.

Cooking Cooking & Cooking... my stove is tired...

OMG... can't imagine, that I cooked so much... in the last few days. So many recipes to pen down..... Will just start of with what I cooked last week and this week quickly.. but honestly I dont remember the dates..

Eat the Ladies finger..... Bhindi roll

My vegetable vendor, got some excellent and tender bhindies.. so I was all set to try something different and this is how I made them:


First wash the bhindies and pat them dry. Slit them completely and check if they are good to be cooked and not spoilt.


Note:Dont remove the seeds.


preparation time 15mins, cooking time 10mins.
1 Md Onion chopped
2 small chillies chopped
1 tspn dhaniya powder
1 tspn amchur powder
1 tspn chilly powder
1 tspn ginger garlic pastepinch of turmuric
1 tspn jeera powder
2 tbsn oil
oil & salt
corriander to garnish


Procedure:

Take a non stick kadai, add oil.
Once the oil is warm, add ginger garlic paste & turmuric. Mix well.


Now add finely chopped onions, saute them for 2mins, till they are golden brown. Let it be crunchy. Add chillies now and mix it well with the above ingredients.

Add dhaniya pdr, amchur pdr, chilly pdr & salt & mix well for 1min.


Allow this mixture to cool for few mins. Take the fresh bhindies and stuff the mixture inside them.


You can use the same kadai, with which you made the above stuffing. Add little oil and keep the bhindies one by one, once the oil is warm. Cook the bhindies with low flame.


Prepare the chapathis and keep a min of 2bhindies inside,
garnish with corriander and roll them.

Capsicum & Onion palya

8th Nov, I packed, Capsicum & Onion palya to have with chapathi and this is how I made it.. It's jatpat...

Capsicum & Onion palya:


preparation time 10mins, cooking time 15mins.2 Md Onion -- slice them
2 Md Capsicum -- slice them
2 tbl spn dhaniya
2 tbl spn chilly powderpinch of turmuric
1 tspn jeera
1 tspn lemon juice.
1 tspn ginger garlic paste
2 tbsn oil
salt as required.
corriander to garnish


Procedure:

Take a non stick kadai, add oil. Once the oil is warm, add jeera. Add ginger garlic paste & turmuric. Mix well.
Now add onions, saute it with the above mixture well for a minute. Allow it to become slighly brown. Let it be crunchy.
Add capsicum now and saute it.
Add dhaniya pdr & chilly pdr.
Add salt & mix well for 1min.

Squeeze lemon and keep aside and turn off heat.


Garnish it generously with corriander and serve it with Hot chapathis.

Chapathi with K O P veg curry

Sorry to keep you'll waiting. I know, I'ave delayed in updating my blog this week. Our clients' had come "Allllll the way from US" for a week and was very busy with them. You really cant blog when they are around....


7th Nov, I had prepared chapathi and had it with K O P veg curry.


Chapathi dough, preparation time 15mins.


Boil 3 cups of warm water, with a pinch of salt in it. 
Take 5 large cups of wheat flour, add a pinch of turmuric and mix it well with the wheat flour. Now add water little by little and start kneading the flour to form a dough.


In the end, sprinkle little maida and knead it for 3 or 4 mins.
Add little oil and knead for 5mins.
Cover it with a damp cloth or put it in an airtight container for 20 - 30mins. (this will help make the chapathis' soft)


K O P veg curry (Kidney Beans or Double beans, Onion, Potato)


preparation time 15mins, cooking time 15mins.
Kidney beans 1 small bowl, soaked ovenight and pressue cooked with 1 whistle. You can add a pinch of salt while cooking. Remove excess water and keep only the beans aside.


1 small Jamoon tomato, diced.
1 Md Onion -- slice them
1 Md Potato --> pressue cooked along with beans for 1 whistle. Peel the skin, chop it or smash it and keep aside.
2 tbl spn dhaniya
2 tbl spn chilly powder
2 tbl spn amchur powder (dry mango powder)
3 or 4 medium chillies (as much spicy you require)
pinch of turmuric
1 tspn jeera
1 tspn ginger garlic paste
2 tbsn oil
corriander to garnish

Procedure:


Take a non stick kadai, add oil. Once the oil is warm, add jeera. Add ginger garlic paste & turmuric. Mix well.
Now add onions, saute it with the above mixture well for a minute. Allow it to become slighly brown. Let it be crunchy. It still needs to be cooked with other vegetables.
Add potato, kidney beans & chillies mix well for 1min.
Add dhaniya pdr, chilly pdr and amchur pdr and mix well for 1min.
Add salt & tomato and mix well with the above mixture. We shall see water from the tomato leaving aside and this will help to cook and blend with the other vegetables, with the masalas'.


Garnish it generously with corriander and serve it with Hot chapathis.


(assuming that all readers' know how to prepare chapathis from the dough)

Weekend should never end...

Weekend is finally awaiting for me to enjoy and relax. I usually cook in the evening and it's usually dosa, chapathi, rotti or upma or at times rice and dal...

I'm planning to prepare sweets too...., but completely depends on my mood.


So bye all, Happy Weekend.

See you'll on Monday.

Ragi rotti with raddot raitha

3rd Nov was not a good day for me in office. My pc crashed and I had to run behind the helpdesk to get it fixed. It took 3/4 of my day and I did not find any alternate pc either, at least to blog!!! very funny..


Prepared something, that I was skeptical about for a long time.


Ragi flour was there lying for a month now and did not know how I could finish it. The only recipe I knew was rotti and mudde (ragi balls). Ragi rotti is the last thing that I wanted to prepare, because I'm bad at preparing rottis'. 


But as saying goes, practice makes Women perfect, so I convinced myself, that it would turn out well. I kept my options open, if the dough fails, then they will get converted to dosas' for sure.


Ragi rotti: Prepartion time 15mins, cooking time 10mins.


Required Ingredients:


2 medium cups of ragi (seaved) can make upto 4 rottis.
1 tspn jeera
2 small onions, finely chopped
3-4 chillies, finely chopped
1 medium grated carrot.
4-5 curry leaves
6-7 stems of corriander
salt & oil
1 medium cup, warm water. (this would help the rotti to cook faster then normal, its half baked as a dough)


Procedure:


Mix all the above ingredients, except oil, nicely. Now add warm water, slowly and see the consistency.
Add oil generously and pat ragi dough on kadai or a dosa tava.
Cook in medium flame and cover it with a lid. Give around 4mins to check if its baked at the botton and reverse the rotti so that it's baked completely. You might have to add oil here again.
You would see the rott in dark chocolate color, then its done. If you want it crisp, then leave it in the kadai or tava for a min more.


Note: Ragi rotti tastes well with ghee or butter.


Raddot (raddish & carrot) raitha: Prepartion time 15mins


Required Ingredients:

1 medium raddish, grated
1 medium carrot, grated.
2 pinch of corriander powder
1 pinch of hing.
2 chillies, finely chopped
4-5 curry leaves,
4-5 stems of corriander
salt
1 large cup of curd

Procedure:

Mix all the above raitha ingredients with curd.

Serve it with Ragi rotti.

Finally, my raggi rotti was a super hit and my cabmates enjoyed eating and finished it. :)

Broken wheat Upma

Upma would be the last thing anybody would choose to prepare as breakfast and now using Broken wheat, no way. It sounds crazy thou, but it tastes well.


Broken wheat is a replacement for rice for a lot of Diabetics.They are good to eat, less in calories and is completely bland (no taste) and the best, keeps your bowel clean... They are easily available, but they have small stones in them, if they are not cleaned properly. Beware. I would suggest you'll to buy it from Namdaris.


Broken wheat Upma.. preparation time 15mins, cooking time 15mins.


Required ingredients:


1 medium glass of broken wheat. soak it in warm water for 30mins, before cooking them. this helps the wheat to cook faster.
1 Medium Onions -- you can either slice or dice them.. any shape of your choice.
1 medium capsicum -- slice or dice them
1 medium carrot, grated.
1 or 2 medium chillies chopped (as much spicy you require)
pinch of hing & turmuric
1 tspn mustard
1 tspn jeera
1 tspn chilli powder
5-6 curry leaves (karabeevu)
corriander to garnish
oil & salt

Procedure:


cook the broken wheat in low flame and ensure that you cook with the same water that you have soaked it with. they turn lighter, then the original colour, which means its cooked and they can easily be a paste among 2 fingers. keep it aside after its cooked.
take another kadai, add oil, warm up the oil then add mustard, allow them to splutter and then add jeera.
add onion and saute them for 2-3mins, then add capsicum, saute both for 3mins. add grated carrot and mix them well with other vegetables. dont cook them till they are very soft. allow them to be crunchy.
add chillies, turmuric, chilly powder, hing, salt. mix well.
add curry leaves and again saute the entire mixture
now add the cooked wheat and mix it with the above stuff.
garnish with corriander. 


they taste well with curd too.

Spicy Kabuli Channa with rice..

Yesterday, 1st Nov, I was so busy designing my new blog and forgot to update what I had cooked. So here is what I prepared and enjoyed eating.


Spicy Kabuli Channa with Rice.. preparation time: 10mins & cooking time: 15mins


Required ingredients:


White Channa -- 1 medium bowl, soaked ovenight and pressue cooked with 1 whistle. You can add a pinch of salt while cooking. Remove excess water and keep only the channa aside.
2 Medium Onions -- you can either slice or dice them.. any shape of your choice.
1 medium capsicum -- slice or dice them
1/2 lemon (extact as much as juice possible)
2 tbl spn dhaniya
3 or 4 medium chillies (as much spicy you require)
pinch of hing & turmuric
roasted groundnut (optional) (take a non stick pan, and add handful of groundnuts and keep tossing them)
1 tspn mustard
1 tspn jeera
5-6 curry leaves (karabeevu)
oil & salt
corriander to garnish

Procedure:


grind dhaniya, chillies, salt, hing together. then add groundnut and make a coarse powder.
take a kadai, add oil, then add mustard, allow them to splutter and then add jeera.
add onion and saute them for 2-3mins, then add capsicum, saute both for 3mins. dont cook them till they   are very soft. allow them to be crunchy.
add the grinded mixture and mix them in oil nicely. they should mix well with onion and capsicum.

add channa now. mix it well with the remaining stuff in the kadai slowly.

add curry leaves and again saute the entire mixture for 5mins.

garnish with corriander.

squeeze the lemon before eating with rice.

Serve it with hot rice.

My Adige Mane

Welcome to my blog, my Aadige Mane (means Kitchen in Kannada). My chicamma (amma's younger sis) who currently stays in US, is the one who encouraged me to start blogging all the recipes that I cook. She says' it would help her a lot, even thou she hardly cooks. :) But she rocks... the vessels.. joking..:)

This blog will contain simple and hassel free recipes, which any working woman can cook easily and moreover available in any supermarket. I hope the recipes will be different and will encourage you'll to cook.

"Cooking is not rocket science, I finally realised it. Better late than never."

My mom cooks really well, praised and appreciated by ALL family members. So you know from where my culinary skills are coming from, but I don't follow 100%. I twist and tweek and finally make it tasty.

But my chicamma, feels that for my age, I cook pretty well too. So here you go chicamma.. its for you and for many ppl who would be intrested in cooking.

"Amma - Chicamma"

 "I finally started my blogging on Kannada Rajyotsava day 1/11/11, thats a good day indeed".


Note: At times, I may write, Kannada language in English, only to name the ingredients.