Eggless Dates Cake

Ingredients : Recipe source : Sharmispassion 

Maida 1 cup

Dates 18 nos

Milk 3/4 cup

Granulated sugar 3/4 cup

Oil - 1/2cup

Baking Soda 1 tsp

Nuts - 1 tbsp

Method :

Soak  dates in milk, set aside to make it soft.

In a bowl add sugar, milk & oil, stir until sugar dissolves.

Sieve maida & soda twice.

Grind the dates to a fine paste, add dates paste to milk sugar mixture & mix it well.

Add maida  & mix well.

Add nuts & give a good stir.

Preheat oven @ 180 degree c

Grease the cake pan with oil & lil flour.

Add prepared batter.

Bake it for 35 to 40 mins ( check after 30 mins ) & proceed accordingly.

Cool down the cake completely on a wire rack & slice it out!!!

Eggless Vanilla Sponge Cake

Ingredients : Recipe Source : Yummy Tummy 

Maida/ all purpose flour - 11/2 cup / 180 gms

Sugar - 3/4 cup / 150gms

Baking powder-1 1/4 tsp

Baking Soda 1/2 tsp

Salt - pinch

Yogurt - 1 cup/ 240ml

Oil - 1/2 cup/ 120ml

Vanilla Essence - 1 tsp

Milk as needed to make the batter thin

Method ;

Oil a cake pan, dust it with flour, keep aside.Preheat the oven at 180 degree c.

Sieve, flour, baking powder, baking soda, salt add it to a bowl, n mix it well.

In a large bowl add oil, sugar,  & yogurt and mix it well till sugar dissolves.

Now add in flour mix & fold gently.

At this stage if you feel batter is thick add in lil milk.

Transfer this mixture to the pan & cook it for 40- 45 mins.

Now remove the pan from try & allow it cool

Invert it on cooling rack & let it cool completely.

Slice & serve ;)

Chow Chow Bhath

One of the authentic " Bengaluru Breakfast ". This chow chow bhath is combination of  upma & sheera ( Pineapple pudding normally ) normally accompanied chutney!  Almost all restaurants in Bangalore will have this item in their menu :)  So here comes the recipe.

Ingredients :

 Rava/ cream of wheat/ Semolina - 1 cup

To season :

Oil/ Ghee 2-3 tbsp
Mustard 1 tsp
Urdal 1/2 tsp
Green chillies 2-3
Curry leaves - few
Cashew pieces - few
Chopped onion -1
Chopped tomatoes - 1
Vangi Bath powder 2 tsp ( Optional )

Water 2 1/4th cup
Salt to taste
Sugar 1 tsp

To Garnish

Grated coconut 1 tbsp
Coriander leaves
Lemon juice - 1 tbsp.

Method :

In a kadai heat tbsp of oil & roast the rava, till nice aroma comes, take care not to burn it, keep it aside.

In a same pan at remaining oil & ghee and musturd seeds, when it splutters add urdal, green chillies, curry leaves & cashew pieces & fry it for a minute or so.

Now add chopped onions fry it till it turns translucent, add tomatoes fry it till it turns mushy, now add salt, sugar & vangibath powder & again fry it.

Now add  water & allow it boil , once it comes to rolling boil, simmer the flame and add roasted rava slowly , stirring continuously  so that no lumps are formed.

Close the kadai with lid, once rava gets cooked completely, add grated coconut, coriander leaves & lime juice.


Sheera Recipe  :

Rava/ cream of wheat/ semolina - 1 cup
Ghee 1/4 cup
Sugar 3/4 cup ( increase it if you want more sweetness )
Cardamom powder - 2 tsp
Broken cashews & raisins - few
Water 2 1/4th cup

Method :
Roast rava in lil ghee till nice aroma comes, keep it aside.

In the same pan fry cashews & raisins, keep it aside.

Now add water & allow it boil, once it comes to rolling boil, simmer the gas, add rava slowly.
stir continuously so that no lumps are formed, cook it covered.

Once rava gets cooked add sugar and stir continuously, add this stage   rava becomes watery, continue stirring till it forms a huge mass.

Add ghee, cardamom powder stir well.

Finally add broken cashews & raisins.

Relish  this  chow chow bhath :)

Bhenda Sagle ( Ladies Finger Masala ) )

Ingredients :

Tender Ladies Finger -10 to 15
Tamarind juice  2 tbsp

For the masala :

Grated coconut 3/4 cup
Roasted red chillies 6-7
Coriander Seeds 2 tsp ( roasted )
Feenugreek/ Methi Seeds 1/2 tsp ( roasted )

Seasoning 

Mustard seeds 1 tsp
Curry leaves - few

Method :

Soak tamarind in hot water for 5 to 10 minutes, squeeze out the juice keep aside.

Wash & dry pat the ladies finger, trim the edges, & cut it into 2 inch piece.

Now in a kadai add the tamarind juice, & chopped ladies finger & fry it till ladies finger get cooked & become tender, keep aside.

Prepare masla by grinding masla items into smooth paste.

Add ground masla to cooked ladies finger, add 1/2 cup water, salt & boil it for a minute or so.

Finally season it with seasoning items :)

Relish it with rice or roti :)

Nanchane Duddali ( Finger Millet Halwa )

One of the traditional, yummy  & healthy dish !!! Actually this is the  first" sweet dish " I ever tried after marriage !!!! Got this recipe from my Mil :). Its her signature dish!!!! Though its a tedious job, end result is just superb :):)

Ingredients :

• Whole ragi ( Finger millet ) 1 cup
• Powdered jaggery -1/2 cup or according to sweetness u prefer
• Powdered cardamom 1 tsp
• Clarified butter/ Ghee - 2 tsp.

Method :

• Wash & clean ragi 2 to 3 time
• Grind it finely adding water in steps
• Strain the ground mixture in a strainer
• Repeat the process 3 times adding water to residue left in strainer
• Apply ghee to wide bottom kadai, pour the ragi extract, add jaggery & cardamom powder.
• Start heating it in low flame & keep stirring
• After few mins liquid starts to get thicken, continue till you get solified huge mass .
• Turn off the heat, pour it into ghee smeared plate, spread it evenly.
• Allow it to cool & cut it into desired shapes.

Tastes great when served chill !!!

Tomato Pudina Bhath

Here comes easy one " pot meal " tomato pudina bhath !!!! super esay & super delicious!!!! 
Thanks Sandhya Puranik  for the recipe :)

Ingredients 

Rice 1 cup 
Water 2 - 3 cups ( Depending upon quality of rice )

To be grind into smooth paste 

• Mint leaves - 1 fistful
• Coriander leaves- 1 fistful
• Green chillies 2-3
• Ginger 1'' piece
• Cloves 4-5
• Grated coconut 2-3 tbsp( optional )
• Cloves 2-3
• Cinnamon- small piece
• Saunf - 1 tsp

To Season 

• Oil 2 tbsp
• Onions 1 big or 2 small
• Saunf  1 tsp ( Just crush it to get real aroma )
• Chopped tomatoes 4-5
• Mint leaves - fistful

Salt to taste .

Method :

• Make a smooth paste of " to be grind items "
• In a pressure cooker add oil, add chopped onions, saunf & chopped tomatoes, fry till it turns mushy add mint leaves fry it again.
• Add ground paste & saute till oil appears.
• Add rice, water & salt 
• Pressure cook it for 2-3 whistles
• Allow the pressure to release & fluff it with  fork.

Relsih it  hot with raita :)

NOTE : Do not use Basmathi Rice use regular rice like sonamassori  or any other rice which you use for regular cooking !!!

Mixed Pulses Curry

One of the yummiest & and easiest recipe which goes really yum with "roti" or with rice & dal :) You require only limited items which is there in your pantry :) Got this recipe from one of the food groups which I follow :) Here comes the recipe.

Ingredients :

Any pulses 2 tbsp each ( I used rajma, chowli, white navy beans )

Butter  for seasoning 

To be grind 
Onion 1 big or 2 small
Tomatoes 2
Ginger 1 '' piece
Garlic -6

Spice powder
Jeera powder - 1 tsp
Coriander powder -1 tsp
Red chilli powder - as per your spice level
Turmeric powder - pinch
Garam Masala - 1 tsp

To Garnish 
Coriander leaves 
Pudina Leaves 
Saffron ( Pinch )
Fresh cream 
Butter 

Method:

• Soak pulses overnite, pressure cook it with salt next day
• Grind " to be grind " items into smooth paste.
• Heat kadai add butter, add ground masla & fry till it leaves the side & you get nice aroma.
• Add all spice powder one by one  & fry well
• Add cooked pulses
• Add little water & salt ( check salt before you add as pulses already has salt )
• Boil it for few minutes
• Finally garnish it 

Relish with rice or roti :)

Phanna Doddak ( Urdal Seasoned Pancakes )

Ingredients 

Urdal 1 cup
Rice Rava 2 cups
Salt to taste.
Oil for taking dosa
Mustard seeds 2-3 tsp

Method 

Soak urdal for 2 hours

Grind it into smooth batter add salt rice rava & ferment it overnite.

Next day heat deep bottom kadai, add oil & season it with musturd, add ladel full of batter & cook it covered, spread oil to the sides & roast it both sides.

For Chutney :
 Grated coconut 3/4 cup
Green chilies 2-3
Tamarind - small seed size
Salt

Seasoning
Oil 2 tsp
Mustard seeds 1 tsp 
Curry Leaves - few
Hing powder 1 tsp

Method :
Grind grated coconut, chillies , tamarind & salt to smooth paste , season it with seasoning items.

Surai Ukde Muddo ( White Rice & Red Boiled rice batter steamed in banana leaf )

One of the oldest traditional "konkani recipe ". My mother in law introduced me this recipe :) So here is the recipe :) Its similar to surai ukde polo which I already posted, but little variation in proportion & method.

Ingredients :
Red boiled rice 1 cup
Dosa rice 1/2 cup
Grated coconut 3/4 to 1 cup ( More the better )
Salt to taste.
Banana Leaf ( Cut it into small square pieces) 10-12

Method :

Soak both  rice separately  overnite.

Next day grind  boiled rice first, when its half ground add dosa rice, grated coconut & salt and grind it into thick coarse batter.

Now spread the  batter on banana leaf and fold the leaf .

Preheat the idli steamer and place the folded leaf , & steam it for 15 to 20 minutes.

Serve hot with any chutney, or sambhar !!!

Note:

No need to ferment this batter :) 
The batter should be thick, take care while grinding as it should be in spreadable consistency. 

Surai Ukde Polo ( White Rice & Red Boiled Rice Dosa)

Ingredients:

• Dosa rice 1 cup
• Red boiled rice 1 cup
• Grated coconut 3/4 cup
• Salt to taste
• Finely chopped onions 2 ( Optional )
• Oil to prepare dosa 

Method :

Soak both the rice separately overnite.

Next day grind red boiled rice first when its half ground add dosa rice, grated coconut & salt, Grind it into coarse batter  ( it should be thick, but pourable consistency ) 

Add chopped onions & mix well.

Heat tawa spread oil & pour ladel full of batter & spread it , it should be little thick dont spread too thin. 

Sprinkle oil on the sides & roast it both the sides.

Enjoy with butter, chutney or your favourite dip !!!

Musk Melon Milk Shake

Ingredients :

• Musk melon pieces 1 cup
• Milk  2 cups ( Chilled)
• Sugar according to sweetness you prefer.

Method :

Blend musk melon pieces & sugar  for few seconds, then add milk and blend it again.

Serve it chilled :) 

Strawberry Milk Shake

Ingredients :

• Chilled milk 1 cup
• Fresh strawberries 5-6
• Sugar 4-5 tbsp

Method :

• Blend milk, strawberries & sugar.

Serve it chilled with fresh strawberries. :)

Bitter Gourd Pickle

Ingredients :

• Bitter Gourd 1
• Grated coconut 2 fistful
• Tamarind - small seed size
• Fried red chillies 2-3
• Mustard seeds 1/4 tsp
• Feenugreek seeds 4-5 grains.
• Jaggery 2-3 tbsp.
• Salt

Seasoning :

• Oil 2 tsp
• Mustard seeds 1 tsp
• Red chillies -1

Method :

• Cut bittergourd into small pieces, soak in salt water for 30 minutes, squeeze the extra water& fry it ( deep/ shallow or you can microwave it for 3-5 minutes)
• Fry methi seeds & musturd seeds  ( dry roast ) & keep aside
• Grind grated coconut, red chillies, tamarind & jaggery  into smooth paste, finally add fried musturd & feenugreek seeds & grind again.
• Add fried bittergourd to the above masala, add salt & mix well
• Finally season it.

Masala Majjige ( Spiced Butter Milk)

Ingredients :

Curds 1 cup
Water 2 cups
Salt to taste
Green chilles -2

Seasoning :

Oil
Mustard seeds
Cumin seeds
Asafoetida - small pinch

Garnishing :

Coriander leaves.

Method :

Beat the curds well to this add water.

Crush  green chillies along with little salt in pestle & mortar or in mixy.

Add this to butter milk, mix well & strain it once.

Do the seasoning with seasoning items, & garnish it :)

Methi Leaves sanna idli ( Spicy idli )

Ingredients 

Methi leaves 1 bunch
Rice rava 1 1/4 cup
Grated coconut 3/4 cup
Roasted red chillies 15-20
Tamarind - gooseberry size
Salt
Asafoetida - generous pinch.

Method  :

Clean the methi leaves by removing its stem, chop it finely & keep it aside.

Soak rice rava for 5 minutes, stain the water & keep it aside.

Grind grated coconut along with red chillies, tamarind into semi smooth paste, add asafoetida before taking out masala, grind again for a pulse.

Pour ground masala on rice rava, add chopped methi leaves ,salt & mix well.Keep aside for 5 minutes.

Preheat idli steamer, pour the batter in idli mould, steam it for 15-20 minutes.

Serve hot with coconut oil :)!!!! 

Beans Carrot Upakri ( Beans Carrot Stir Fry )

Ingredients :

Chopped french beans - 1 cup
Carrot 1/4 cup
Salt for taste

Seasoning

Oil 2 tsp
Mustard Seeds   1 tsp
Urdal 1/2 tsp
Green chilles 2-3

Grated coconut  1 tbsp ( optional )

Method :

Heat oil, season it with seasoning items.

Now add chopped carrot &beans, add salt, little water & cook it covered until done.

Garnish with grated coconut.

Best combo with rice & rasam!!!

Note: You can season it with crushed garlic also, in that case skip musturd, urdal & grated coconut !!!

Poddale Upkari ( Snake Gourd Stir fry )

Ingredients 

Poddle ( Snake Gourd ) -2
Salt for taste.

Seasoning :

Oil 2 tsp
Mustard seeds 1 tsp
Urdal - 1/4 tsp
Chopped green chilles 2-3

jaggery - 1 tsp ( optonal )
Grated coconut -1 tbsp ( optional)

Method :

Peel off the thin layer of snake gourd, and discard the seeds and cut into small cubes, wash them & strain it.

In a kadai heat oil & season it with seasoning items, now add chopped snake gourd, salt, jaggery & little water, cook it covered until done.

Garnish with grated coconut 

Instant rice shevai ( Vermicelli) Usli

Ingredients 

Rice shevai 1 cup  ( I used Anil Rice Vermicelli  )
Water ( As mentioned on the packet )
Onion finely chopped 1

Seasoning :

Oil 3-4 tsp
Mustard seeds 1 tsp
Urdal 1/4 tsp
Curry leaves - few
Green chillies - finely chopped 3-4
Salt for taste
Haldi powder - 1/2 tsp.
Sugar 1 tsp ( Optional )
Broken cashews  few 
Grated coconut 1 tbsp

Garnishing - Coriander leaves 
Lemon juice 1 tsp.

Method :

In a vessel add water, to this add salt & few drops of oil, when it comes to boil add vermicelli & stir well & cook it for minutes, switch off the flame & cover it with a plate.

After few minutes just strain the water  of cooked vermicelli. Once water strains well, spread it in a plate, untill it cools down.

In a kadai heat oil & season it with seasoning items, add finely chopped onion fry till its turn pinkish, now add cooked vermicelli and mix well.

Garnsih with corriander leaves & lime juice.

Rajma potato humman ( Rajma potato curry )

Ingredients :

Rajma  1 cup ( soaked overnite )
Potato 2 small ( chopped in cubes )
Salt 
Oil 3 tsp ( preferably coconut oil)

For masala 

Grated coconut 1 cup
Roasted red chillies 5-6
Tamarind - small marble size.
Asafoetida - generous pinch.

Method :

Pressure cook rajma & potato  for 2 whistles.

Grind masla by grinding masla items into smooth past( add asafoetida in the end before taking out masala)

Now add masala to cooked items, add salt little water & boil it for few minutes. 

Finally add coconut oil & switch off the flame.


Relish it with rice, roti, dosa or idly :)

Vali Ambat ( Indian Spinach Curry )

Ingredients :

Chopped spinach 2 cups
Toordal 1/4 cup
Onion 1 chopped into small cubes
Onion 1 chopped finely ( for seasoning )
Oil  3 tsp.

For the Masala  :

Grated coconut 1 cup
Roasted red chillies 5-6 depending upon the spiciness 
Tamarind - small marble size.

Method :

Pressure cook toordal  for 4-5 whistles till its  mushy.

Pressure cook spinach  along with onion for 1 whistle.

Make a masala by grinding masala items .

Now add cooked dal to spinach, add ground masala , salt and give a good boil.

Finely season it with onions.

Serve hot with rice !!!