Corn Kheer..

Dont be surprised. It really tastes good. I got to know this recipe when I had been to a restaurant for my friend's birthday party and they served this kheer as dessert. We were the last set of people to leave and I managed to get the recipe from one of the cooks there.

I did prepare this at home and it just got over. I make sure that if I'm experimenting, I dont cook in large quantities. Even if it fails or goes bad, there is not much to waste.

So for all those who want to try.. just go with the below measurements...

1/2 ltr regular milk
200gms corn
100gms sugar
100ml honey
50gms khova
2-3 strands saffron
2crushed elachi (along with skin)
1 tbspn crushed almond

Boil milk in low flame. Once milk is boiled, add saffron. Also add khova, sugar and elachi and keep stirring them frequently.

Meanwhile just make a coarse paste of corn. Don't make a paste of it. Add this also
into the above milk mixture and keep stirring, till a strong pangant flavor of corn is not gone. Finally add honey and mix well. Garnish with crushed almonds and enjoy eating.

Sabudhana Kichadi...

Sabudhana kichadi tastes yummy and I had eaten it for the 1st time in my friend's place. She is basically from Belgaum and when I asked her mom about this, she did tell me that it's regularly consumed by people in Hubli, Belgaum, Dharward and many more places around.

It's been 4+yrs that I have cooking this sabudhana kichadi, but now that I'm bloggin, will post the recipe.

Clean and soak sabudhana for at-least 6hrs so that it gets bloated and cooks easily and faster. After 6hrs, take a colander or a strainer and remove the excess water. Now take a md sized basin and add 1 tbspn chilli pwdr, 1/2 tbspn salt, 1/2 tbspn turmeric & 1 tbspn coriander pwdr. Mix all of then thoroughly and it will just look the pic below.

Slice 3md sized onions, chop 3md sized chillies, 6-7 strands chopped coriander and few curry leaves.

1/4 tspn mustard seeds, 1/2 tbspn kadale bele, 1/2 tbspn udina bele, 1/2 tbspn jeera,
1 tbspn groundnut, 5 tbspn oil, 1/4 tspn hing.

For vagarne, take a kadai, add oil and once it's hot, add mustard seeds. After it crackles, add kadale bele and groundnuts together, followed by udina bele and jeera.  Saute them completely. Groundnuts crackle and kadale bale and udina bale turn orange. Now it's time to add onions, curry leaves and chillies. Again saute them.

Now add the masala mixed sabudhana and mix with the vagarne mixture. Allow the onions to cook with the sabudhana for complete 10 - 15mins. Don't keep mixing them too much, bcoz they become sticky.

 

Garnish with coriander leaves and enjoy eating.

Can also be garnished with roasted and grinded groundnuts, if you have not added it during vagarne.

Teeli Saaru.. Simple rasam

Teeli Saaru.. is something that is common and prepared regularly in my house, because my dad and I just love it.

Drinking it either before or after food will just be superb.

Ingredients required:

1md cup toor dal
2md sized tomatoes
4-5 strands chopped coriander
3-4 curry leaves
pinch of turmeric
pinch of hing
1 tspn salt
1 tspn cooking oil or ghee
1/4 tspn mustard seeds
1/2 tspn jeera
2 tbspn rasam pwdr
1 tbspn jaggery
1 tbspn tamarind paste
1 small cup grated coconut (optional)

Wash and pressure toor dal and tomatoes with pinch of salt and 1/4 tspn oil. Turmeric and oil ensures toor dal to cook faster.

Blend or mix the toor dal and the tomatoe completely.

Now take a kadai, add oil or ghee. Once it's hot, add mustard seeds and after it crackles, add jeera and hing. Saute it and add the above blended dal mix. Bring it to boil on a low flame. On the 1st boil, add rasam pwdr, tamarind paste, salt and jaggery. Mix them completely. 2nd boil, it's time to add curry leaves, grated coconut and coriander.

Mix well and just enjoy drinking it or eating with hot rice.

Bade Ache Lagete hain....ye aalooo ka paratha...

Watching Bade Ache Lagte hain, where Ram and Peehu repeatedly talks about eating Aloo Paratha, tempts me to prepare and eat them at least once before the serial gets over.

I know it's a lengthy process, but it's worth the time and energy..

Each time I want to cook/ prepare something, I make sure, I'm mentally prepared to spend the amount of time it actually requires.

It all starts by preparing the chapathi dough and this is how I made it.

2 large cups of wheat dough.
1 md cup of warm water.
1/2 tbspn of salt.
1 tbspn of ajwain.
2 tbspn of oil

Mix the dough with salt and ajwain. Sprinkle water little by little and start kneading the dough. Now add the oil and mix the dough completely.

For softer chapathis, knead the dough for full 5mins and leave it aside, while you prepare the aloo mix.

Aloo Mix:

Wash 3md sized aloos first and pressure cook then with little salt, turmeric and oil. Once it's cooked, remove the skin and smash the potatoes.


1/2 tspn salt
1 tspn oil
1 tspn ajwain
1 tspn red chilli pwdr
1 tspn coriander pwdr
1 tspn pepper pwdr
1 tbspn lemon juice
1 big chilli chopped
4-5 strands coriander leaves chopped


Mix all the above ingredients with smashed potatoes. This is now ready to be cooked.

Take a md sized chapathi dough. Roll it like a small but a thick chapathi, so that stuffing becomes easier. Now stuff a small portion of aloo mix and cover the aloo with the chapati dough.

Smear it with maida and start rolling the paratha mix. Maida will ensure that the dough does not stick to the rolling plate and make softer parathas.

We can cook these parathas either with butter or with regular cooking oil.

It tastes yummy with thick curd or can be eaten just like that.

No wonder Ram and Peehu enjoy eating it so much.

Vankai Pachdi...

Vankai is also known as brinjal, eggplant or badanekayi. This is one the traditional recipes that my ajji used to make, especially on dwadasi day (the day after ekadasi).

So far I have eaten this pachdi with rice, rotti, chapaties & ragi mudde.

All we need is:

4 Fresh brinjals, either round or long ones or green or purple. Preferably, green ones.
1/2 ltr sour curd
1/2 tspn ginger paste
1 tspn mustard seeds
1 tspn jeera
2 dry red chillies, half crushed
4-5 curry leaves

1 tspn salt
1 tspn ginger paste
1/4 tspn chilli pwdr
1/4 tspn corriander pwdr
1 tbspn oil

First let's mix chilli pwdr, coriander pwdr, salt and 1/2 tspn oil.  Meanwhile, slit the fresh green brinjals into two. Smear or brush the oil mixture completely on the brinjals and keep it aside for a while.

Take a non stick pan and once it's hot, keep these slit brinjals and see to it that the brinjals is cooked completely. It's ok if it gets brunt, but not completely.

Next step is to complete the tempering process. For this we need to take a kadai. Pour remaining oil and once it's hot, add mustard seeds. After it crackles, add jeera, hing, crushed red chillies and curry leaves.We need to mix the above tempering mixture with curd and ginger paste.

Soaked the cooked brinjals into the curd and dont hesitate to smash it with your fingers for a tasty vankai pachdi.

Oats Kheer...

Looks like only I can dare to think of preparing a kheer out of Oats. Trust me.. it tastes yummy and will over much faster then anyother kheer, much before you disclose it to your friends or family that it's made of oats.

1 md cup oats
1/2 ltr boiled milk
2 tbspn ghee
1 md cup dry fruits (cashew nuts, dry grapes, pistas, almonds)
2 elachi (including cover) crushed
1 clove crushed
3 tbspn honey
2 tbspn jaggery

First soak oats with 1/4 ltr milk and leave it aside for 5mins. Oats gets cooked faster if soaked for sometime. Meanwhile mix honey with jaggery, crushed elachies and clove.

Take a kadai and pour ghee. Once it's hot add the mixed dry fruits and saute it completely.  Now add the soaked oats and the honey (which is previously mixed with other ingredients above). Pour remaining milk and bring it to boil. 

Enjoy eating the oats kheer hot or refrigerate it for an hour and serve it chilled.

Note: Before refrigerating it, bring the kheer to room temperature.

Jhunka....

I know lot of you'll will be curious to know what this dish is all about.I dont even know how this curry got it's name. But it tastes yummy.


Many years back, in mid 90's, I heard my chikamma (mom's younger sister), sharing the recipe with my mom.  But when I ask my mom now, she says.. it was she who was explaining it to her sister. Anyways who was explaining it to whom, still remains a mystery, to me, even today.


1 big bunch chopped sabsige soppu
1 md chopped onion
2-3 chopped chillies
1 tspn mustard seeds
1 tspn jeera
1/4 tspn hing
1/2 tspn salt
1/4 tspn turmuric
2 tbspn besan flour (kadale hittu)
1 md cup water

Take a kadai, and saute the kadale hittu till it changes colour and we shall get a very nice aroma. Pour the flour into a clean plate and keep it aside.

Now pour oil into the kadai and once it's hot add mustard seeds. Once it crackles, add jeera, onion, salt and chillies and saute it completely. We shall see the onion turning golden brown, which means the onion is cooked. Now we need to add the chopped sabsige soppu and kadale hittu. Mix it well and add water. Bring it to boil.

Yummy to eat with hot chapatis.

Pineapple Gojju

I was not ready to prepare this gojju, but ended up cooking it at the end of the day. I enjoy eating pineapple and had bought it a week back and had completely forgotten about it. Pineapple had ripened so much.. that I did not feel like eating it, but did not want to throw it as well. I know lot of us would come across this situation.

Breakfast was dosa and chutney and did not know what to do with the remaining chutney, because the dosa dough was over.


1 big cup of grated coconut
7-8 green chillies
1 tspn salt
10 strands of corriander
1 tbspn groundnut

Grind the above mixture for excellent chutney. This can be served with hot dosas/ chapathis/ poories/ akki or raji rotti.



The story of pineapple curry unfolds now:

Chop pineapple into medium cubes.
4-5 curry leaves
1 tspn mustard seeds
1 tspn jeera
1 tspn corriander pwdr
1 tspn chilly pwdr
1/4 tspn turmuric
1/4 tspn hing
2 tbspn oil
3-4 strands chopped coriander leaves 

Take a kadai and pour oil. Once it hot, add mustard seeds. After mustard seeds crackle, add jeera, curry leaves and hing. Saute them with pineapple, turmeric, salt and the remaining chutney mixture. If the chutney is very thick, then we can add 1/2 cup water and bring the entire mixture to boil. After the 1st boil, we can add coriander pwdr and chilly pwdr. Bring it to boil again in a low flame. The ripped pineapple would have absorbed the entire masala. Garnish with chopped coriander and enjoy eating with hot rice like I did.

Puliyogre Gojju...

Don't you think, that this is a hyped rice mix that people have created, over a period of time. The hype that only a certain section of people (iyers or iyengars) can make it well. Maybe yes, but if we use the right ingredients with correct propotions, then we will be preparing the best gojju.

The key ingredients required:

1/4 kg tamrind
1/4 kg groundnuts
50gms mustard
150 grams white til (roasted without oil and grounded)
Big bunch of curry leaves..
2 tbspn salt
150 gms rasam pwdr
1/2 ltr oil
1 big grated jaggery
1 tbspn turmuric
50 gms pepper
50 gms jeera
25 gms methi
2 tbspn salt
250 gms grated dry coconut
Hing.. 

1st be mentally prepared to spend some time preparing this. It requires a lot of patience. There are 4 main stages to prepare this gojju.

1st Stage:

Soak tamarind overnight. This will help us to remove the thick extracts easily. So we need first 2 thick extracts of the tamarind paste. The remaining extracts can be used to prepare rasam or sambhar. Can also be used to wash copper and brass items.


2nd Stage:

I took my small 3 ltr cooker base. Mixed rasam pwdr, jaggery, turmeric, salt, 1/4 ltr oil, with the tamarind paste thoroughly. On the low flame, bring the above mixture to boil and keep stirring it frequently. This is the only step that consumes the maximum amount of time. The mixture should reduce by 75%. Till then on a low flame, keep stirring.

3rd Stage:

Dry roast pepper, jeera and methi separately. Grind them together and keep aside. One the above mixed tamarind paste, comes to the first boil, add this mixture and stir well. Now allow the tamarind paste to start boiling on a low flame.

4th Stage:

Take a kadai and pour the remaining oil. Once the oil is hot, add mustard seeds. After crackling, add all the groundnuts. After 3-4 mins, we shall see the nuts changing colour. This means the groundnuts are done. Now add hing, dried and long red chillies and curry leaves. Allow it to cool and then add the grated dried coconut and mix them all and keep it aside.

5th Stage:

Assuming the 2nd stage, has reduced by 75%, mix grounded white til and also the 4th stage mixture.

Obviously, we would have cooked rice to taste the mix. So enjoy eating!!!!!

CCCCC kumbalakayi hase kuuutuuuuu

This time when I went to buy vegetables and fruits, I got my hands on the fresh little sweet pumpkin and it's also know as ccc kumbalakayi in kannada.

I really did not know what to cook with this veggie, but decided whatever strikes my mind the next morning will definitely cook it.

Hasi kuutu is usually prepared with beans (huralikayi) or with chayote squash (seeme badanekayi), but as I always do, experimented with this pumpkin.

So started by first pressure cooking 1 small cup of toordal (togaribale) and 1 md tomato. Smash the tomato and the dal.

Meanwhile, clean the seeds and cut the pumpkin into small pieces. Half cook the pumpkin with water with little salt.

Grind the below mixture:

1/2 cup dhaniya
1 md cup dried red chillies (guntur and byadige in equal quantities)
1 tspn roasted til (yellu)
1 tspn jeera
1/2 cup grated coconut

Now add this grinded mixture to the pumpkin along with the toordal and tomato and bring it to boil. Add salt if required.

Give mustard seeds, curry leaves and hing vaggarne and mix it with the pumpkin hasee kuutu and enjoy eating with hot rice this winter.

Paper Avalakki ka chuda...

Paper avalakki is something that is light and low calorie food that can be enjoyed eating at any part of the day. Since i'm on diet through out the year :), I had to prepare and stock it at home.

There are different ways to prepare it, but this is how I prepared it:

1/2kg paper avalakki
1 md cup groundnut
1 md cup poppey seeds (hurukadale)
1 md cup curry leaves
1 tspn mustard seeds
1 tbspn jeera
1 tspn turmuric pwdr
1 tspn salt
1 tspn chilly pwdr
1/2 tspn hing
1/2 cup grated dry coconut
1/4 cup oil
1 tbspn sugar

Take a big kadai, once it's hot, saute the paper avalakki and pour it into a plate and keep it aside. This process is done so that it stays crisp for a long time.

For vaggarne, keep the kadai back on stove, once it warm, add oil, add mustard seeds. After these seeds finish crackling, add groundnuts and keep sauteing them so that they don't get brunt. These groundnuts would change their color. This is the sign of them done. Now we should add poppey seeds, jeera, curry leaves and grated dry coconut and keep sauteing them. Now add hing, turmeric & chilly pwdr, saute for a minute, turn of the gas and keep the kadai aside.

Allow the above vaggarne mixture to cool. Sprinkle salt and sugar and with little quantities of paper avalakki, start mixing it thoroughly.

Enjoy eating paper avalakki followed by hot tea or coffee.

Upma bonda...

I had made upma, one fine morning, but from chirotti rave. It really tasted well but it was no less than a paste. With great difficulty I managed to eat it, what was on my plate but not the one that was in the kitchen.

I did not want to waste the upma, because it tasted well.... So I was thinking very hard, how to finish the upma.

The same evening, when I returned home from work, it started raining very heavily and I wanted to eat something hot and spicy.. Bonda.. bajji was the 1st thing that strikes my mind when it starts raining.

I prepared the dough this way:

2 md cup kadale hittu
1 pinch of turmuric,
1 tspn salt,
pinch of hing & baking soda
2 tspn chilly pdr,

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

I sprinkled little water on the upma and made small balls of it. Mixed it with the bonda dough and fried it. Ate it with tomato sauce.. watching it rain outside.

Green Dosa...

I ended up soaking a lot hesar kallu thinking I will prepare usali or anything that strikes my head at that time.

I was sharing the same thing with my aunt in Mysore and she gave me an idea to prepare dosa with hesar kallu. I was surprised by the recipe she shared, but I did not hesitate to experiment it.

The hesar kallu would easily grind easily because I had soaked it in the morning @ around 9am.

Grind the below ingredients to a fine paste. Ensure that you dont add a lot of water while grinding.  

4 chillies,
1 tspn ginger paste
2 tspn salt
5 strands of coriander leaves
3 md cups of hesar kallu

Once the grinding is done, pour the mixture into a new vessel. For extra taste, I added 1 tspn of jeera and 1 md chopped onion.

Prepared dosas like any other batter and enjoyed eating it with chutney pudi which my mom had given.

Corn and Peas Curry...

I'm always excited to experiment and try something new. I knew what I'll be adding and at the correct quantity. But the result always comes out well. God's grace isin't it.

3md ripe tomatoes
1 md chopped onion
1 small cinnamon stick
2 cloves
2 md green chillies
1 tspn of khus khus
2-3 pepper

Grind the above mixture.

Take a kadai, add 2 tbspn of oil. 1 tspn of jeera and once it crackles, add the grinded mixture and 1 tspn ginger garlic paste and mix well, also add green peas and corn. 1 tspn of coriander pwdr, 1 tspn red chilly pwdr, 1 tspn salt, pinch of turmeric, mix well. Bring the mixture to boil in low flame. Garnish with coriander leaves. This can be enjoyed eating with chapatis or poori.

Chapathi Wrap.....

I was very much influenced by Katti zone ka rolls and wanted to try making it at home as well. I had all the necessary ingredients at home and was geared up to start preparing it.

It all started by first preparing the chapathi dough and this is how I made it.

2 large cups of wheat dough.
1 md cup of warm water.
1/2 tbspn of salt.
1 tbspn of ajwain.
2 tbspn of oil


Mix the dough with salt and ajwain. Sprinkle water little by little and start kneading the dough. Now add the oil and mix the dough completely.

For softer chapathis, knead the dough for full 5mins and leave it aside.

Now for the roll stuffing.

1 small cup of frozen green peas and american corn.
1 md onion sliced.
1 tspn of ginger garlic paste

3-4 strands of coriander finely chopped for garnishing

4-5 paneer cubes, fried in oil.
1 tspn of corriander pwdr
1 tspn of chilly pwdr
pinch of salt & sugar
1 tspn jeera
1 tbspn oil


Take a kadai and add oil. Once the oil is warm, add jeera. Once jeera crackles, add all the above ingredients, except copped coriander leaves and mix them well. Cook for 5 mins and garnish with coriander leaves.

Prepare chapatis and add the above mixture in the center and roll them. They are ready to eat.

Chirotti Rave Rotti

My mom and I keep discussing various recipes that we cook each day and on one such talks, my mom told me that she cooked chirotti rave rotti. I was shocked, surprised and did not know how to react.

Even with this shock, I managed to take the recipe and immediately prepared it.

2md cup chirotti rave
2md chopped onions
5-6 chopped chillies
4-5 chopped curry leaves
6-7 strands chopped corriander
1 tspn jeera
1 tspn salt

Mix all the above ingredients and then sprinkle water, little by little, till it becomes a good thick paste.

Take a tava and smear with oil, pat the rotti dough and with the help of your fingers.

Cook with medium heat, add oil when required. The color of the rotti will change, which means the rotti is cooked and ready to eat.

Besan Ladoooooo....

I had1/4 kg of besan flour left at home and my instinct was to prepare a sweet. The only recipe I knew was besan ladoo. So I all set to experiment it.

I had most of the ingredients and the ones required is, mentioned below:

1/4 kg powdered sugar
1/4 kg besan flour
1 tspn grinded elachi
2 tspn ghee
1 md cup boiled and cooled milk
mixed dry fruits (cashew-nuts, dry grapes) these are the only ones I had.

Take a kadai and add 2tspn of ghee. Once its melted, add the dry fruits and also the besan flour and fry them, till the besan flour colour changes. Now add the powdered sugar and grinded elachi and mix well with the flour.

Take the kadai out of the stove. Once it's medium warm, sprinkle milk on it and with the help of your both palms, make small round balls.

I managed to make around 16 small balls of besan ladoo and enjoyed eating it with friends in the office.

Herekai Towe..

Herekai known as Ridge gourd and Hesar Bale as moong dal.

Everyday I'm confused, what to cook for lunch and breakfast and I end up cooking, what strikes my mind first.

Take 1md cup of hesar bale and fry them in a kadai. Once it's warm, clean them with cold water twice and soak them with 3md cups of water for 10mins and cook them in with the same soaked water in md flame with a 1 tbspn of salt, 1/2 tspn of oil and a pinch of turmuric. This will ensure the dal gets cooked faster then usual.

Now for the veggies, I had to finely chop the below ingredients:

1/2 kg of herakai
2 md sized tomatoes
3-4 chillies
5-6 strands of coriander
5-6 curry leaves
1/4 tspn ginger paste

For tadka:
3 tspn oil
1/4 tspn mustard seeds
pinch of hing
1/4 tspn jeera

Take another kadai, pour 3tspn of oil, once it's warm add mustard seeds. After it spurters, add hing and jeera. Mix them well and now add herekai, tomatoes, ginger, curry leaves and chillies. Mix all of them well and close a lid to ensure the herekai gets cooked faster.

Meanwhile, the dal would have cooked, so mix the veggies and the dal and allow it to boil for 10mins. Garnish with coriander leaves.

Beat eaten with hot rice or chapatis

Methi Paratha.....

Fresh methi leaves was just tempting me to pick and cook them, either in the form of methi rice or methi paratha.

I had cooked methi rice before I started to blog and now the experiment was for paratha.

Chop the methi leaves and clean them with warm water thoroughly and keep aside to drain the remaining water.

Take 4 md cups of wheat flour
1/2 tspn of salt
1 tspn chilli pwdr
1 tspn coriander pwdr
1/4 tspn turmuric
1/2 tspn om kalu
3-4 finely chopped chillies
4-5 strands of finely chopped coriander leaves

Mix all the above ingredients very well with the wheat flour, with necessary water and make it a thick dough.

Make md balls from the dough and roll them, with 1/2 tspn oil.

I had made masala curd to eat with the parathas.

1md cup thick curd
salt
1/4 tspn chilli pwdr
1 chilly finely chopped
2-3 strands corriander finely chooped
pinch of hing

Mix all the above ingredients with the curd and enjoy eating it with the methi parathas.

Palak Panner Potatoes.

This time when I went to buy fruits and vegetables, I happened to have my hands on fresh palak leaves and I bought 2 fresh bunch of palak home.

Only recipe that came to my mind was palak paneer and I decided to try it for the 1st time and this is how I experimented it.

Take a kadai and heat water. Once water is hot, add little salt and clean the palak leaves in hot water. Palak leaves colour will change, which indicates that its cooked. Remove the palak leaves and keep it in cold water, so that the colour is retained.

Meanwhile, grind and make a fine paste of 1 large tomato, 1 md onion, 3-4 chillies, 4-5 strands of coriander and also palak leaves.

Take a kadai and 2-3 tbspn of oil. Shallow fry the panner cubes, remove from the oil  and keep them aside. I added 2 tbspn of oil again and once the oil is warm added jeera and ginger-garlic paste and mix well.  Slowly add the grinded mixture to the kadai and mix well. After 5mins, it will start boiling and will leave the oil aside. It's not time to add little chilli pwdr, salt, coriander pwdr and turmuric pwdr.

Allow it for 5mins more and it will start boiling again. It's time to add the panner cubes and mix well.

The palak panner that I made was too spicy, so I boiled 2 potatoes, chopped them and added them into the palak mixture along with panner.

So it turned out to be, palak panner potatoes.

I enjoyed eating them with hot chapatis.

Nutty Nutty Groundnut Masala

During rainy season, I get tempted to eat a lot of hot, spicy, crunchy stuff, best fit for the weather out there.

On one such occasion, I prepared Groundnut masala and this is how I prepared it.

Take a kadai and fry the groundnuts without any oil. The colour of the groundnuts will change and they will become crunchy. Keep it aside and allow it to become cool. This can be stored in an airtight container so that it can be used later.

1 md cup crunchy groundnut,
grate 1/2 carrot
1 small onion finely chopped
2 md chilli finely chopped
1/2 tbspn lemon juice
2-3 strands of coriander finely chopped
salt
chilli pwdr

Mix all the above ingredients well and enjoy eating watching the weather outside or your favorite tv show.

Ragi... your the best

I wanted to start dieting seriously. I love eating rice and wanted to avoid it. The only food that would take major space in my tummy was Raji mudde.

I wanted to learn ragi mudde very badly and was consulting every other person. All of them who told me was confusing me and I did not want to take a risk and waste raji.

My maid, shared it in just 2steps and was just easy, and when I prepared it, it was just tooooooo good.

The ratio is 2 md cup of water and 1 & 1/2 (1.5) cup of raji.

Take a kadai and add 2 cups of water and bring it to boil. Now add a pinch of salt and 1 tspn of oil. Now add raji flour and start mixing it with water, preferable with a wodden spatual. Raji cooks faster, so just close the lid of the kadai for a min and its ready.

Wet your hands and bring it to the size, your ready to glup.

I enjoyed eating it with vegetable sambhar.

Tomatoes, Tomatoes.. your awesome....

The only vegetable that was in my house was ripe tomatoes, around 5 of them and I had to cook something that will finish all the tomatoes. So I gave a thought and decided to prepare tomato rasam and this is how I prepared it:

Wash and pressure cook all tomatoes with small tspn of oil and a pinch of turmuric. Once it's completely cooked, grind the tomatoes in a mixie.

Take a kadai and 2 tspn of oil. Once it's warm, add jeera, curry leaves and the entire tomato puree, add 1 tspn of coriander pwdr and chilli pwdr, 2 tspn of salt. Bring it to boil and garnish it with chopped coriander leaves.

Enjoy it like soup or eat it with hot rice. 

Akki Puriiiiiii......

It was 11am and was drizzling since early morning and I was extremely tempted to eat something hot and spicy. Something that's quick...

So I decided to prepare Akki Puri and this is how it was prepared it:

3 md cup of rice flour
1/2 tspn of maida
2 tspn of jeera
4-5 chillies (can increase if you want it to be more spicy)
1 tspn of salt
2md finely chopped onion
3-4 strands of mint leaves, finely chopped
3-4 strands of coriander leaves, finely chopped
5-6 curry leaves, finely chopped

Mix all the above ingredients, with water so that, small round balls can be made and deep fried in oil.

Enjoy eating with tomato sauce.

Maggi ka naya avatar..

This is for all those people who prepare Maggi the tradional way (like me), by boiling noodles and adding the tastemaker and eating it with sauce (tomato or chilly). I'm very thankful to my friend Sahana, who gave a new look and taste to the Maggi noodles and it was too good. I enjoyed everybit of it throughly and since the process was very simple, I tried it at home as well and this is how it was cooked.

Take a non stick kadai, 2 tbspn of oil. Once oil is warm, add 2 md sliced onions and saute it till they are golden brown. Now add 1 md chopped capsicum, 1 small grated carrot, 1/4 cup corns and peas (mixed). Now add the maggi taste maker, salt if required, 1 tbspn of tomato and chilly sauce. Saute all these ingredients with the vegetables and allow them to get cooked in low flame.

Meanwhile, boil and cook the maggi noodles and drain the remaining water.

Saute or mix the noodles with the vegetables and enjoy eating it like me!!!!

Note: Add as many vegetables you want, like cabbage, cauliflower for better taste.