Set Dosa

Back after long time !!! Here comes one more easy breakfast menu " Set Dosa " !!! This is one of the famous breakfast menu in most of the restaurants in Bangalore ;) So here comes the recipe.

Ingredients :

• Dosa rice 2 cups
• Split black gram ( Urdal ) 1/2 cup
• Methi seeds 2 tsp
• Thin phova 1 cup.   
• Salt
• Oil to make dosa.

Method :

• Soak dosa rice, split black gram & methi seeds in water for  minimum 4 hours.
• Grind everything together with phova previously soaked in water for 2 minutes.
• Add salt & keep it for fermentation overnite.
• Next day keep dosa tava when its  hot add ladel ful of batter, don't spread it much, apply oil to the sides & cook it both the sides.

Your dosa is ready to serve ! Relish with your favourite dip :)

  

Karathe Chutney ( Bitter Gourd Chutney )

Ingredients  :

Bitter gourd 1 medium

For the masala :

Grated coconut 1/2 cup
Roasted red chillies 3-4 or as per your taste
Coriander seeds 1/2 tsp
Tamarind small piece

For Seasoning :

Oil 1 tbsp
Mustard seeds 1/2 tsp
Curry Leaves - few
Broken red chilli -1
Chopped onion -1

Method :

Chop bitter gourd into small pieces & soak it in salt water for 30 minutes. Squeeze out extra water & either deep  or shallow fry it, you can even microwave it  for 5- 10 mins by adding little oil.

Now grind masla item by adding little water into smooth paste.

In a kadai heat oil & season it with musturd, curry leaves & red chillies, now add chopped onions & fry till it becomes brown, add the ground masala and fry for few mins switch off the flame .

Finally add fried bittergourd pieces mix well & serve it with rice or roti .
  

Misal

Misal famous breakfast item from " Maharashtra ". There are many ways of preparing this misal. Usually sprouted moth, green gram or green peas are used. This version which I am posting is not a authentic misal recipe but tastes really yummy & most importantly no much preparation needed except soaking part. So here is the recipe.

Ingredients :

Green peas 1 cup
Potatoes 1 medium
Onion 2 small or 1 large
Tomato 1 medium

Jeera 1/2 tsp
Oil 2 tbsp

Masala Powder :

Garam masala 1/2 tsp
Red chilli powder 1 tsp
Goda Masla ( Here have used Bedekars  Goda Masla powder ) 2 tsp

Besan/ Gram flour 1 tbsp
Salt to taste

To Garnish

Coriander leaves
Chopped onions
Thin sev

Method :

Soak green peas overnite & next morning pressure cook it along with cubed potatoes for 2 whistles.

Now in a kadai add oil & season it with jeera, now add chopped onions & fry till it turns translucent now add tomatoes & fry till it turns mushy.

Now add masla powders one by one & mix well , & add salt.

In a little water add 1 tbsp of besan & mix well so that no lumps are formed , add this paste to the curry, at this stage add lil water if you feel curry is too thick, boil for 2 minutes mix well and turn off the heat.

Garnish it with coriander, chopped onions & sev .

Serve hot with pav or bread :)


Note : If you don t get Goda Masala powder replace it with "Kitchen King Masala" :)

Nanchane Udda ( Finger Millet Juice ) Version 2

 Perfect  thirst quencher  to keep your body cool & healthy during hot summer :)!!!  Have already posted another version using milk. In this version its just 4 ingredients and your drink is ready !!! 

Ingredients   

Whole ragi 1 cup
Powdered jaggery 1/2 cup or more
Water 3 cups
Cardamom powder 2 tsp

Method :

Just clean the whole ragi and wash it twice you get rid of any impurities.

 Sun  dry this ragi on thin muslin clothes for 30 minutes. ( I normally buy kg of ragi, clean, sun dry & store it )

Now grind this ragi with the help of little water n strain it in strainer, you will get thick paste, continue this grinding  process thrice  adding water to residue left in strainer.  At this stage you will collect good amount of  ragi paste.

To the above paste add 3 cups of water, powdered jaggery &  cardamom powder  mix well till jaggery dissolve & refrigerate it.

Tastes superb when served chill !!!

Karathe Nonche ( Bitter gourd Pickle ) Version 2

Bitter gourd a vegetable which many people hate cos of its bitterness, but  consumption of this vegetable give you  innumerable health  benefits like it reduces blood sugar levels,it purifies the blood. This vegetable is high in fibre thus prevents constipation & also cures any stomach disorders, and the list goes on !!!  Bitter gourd  pickle a yummy, spicy, tangy pickle which accompany well with rice or even with roti. Tried this recipe from  one of the cook book written by Smt. Jaya V Shenoy. So here is the recipe.

Ingredients :

Medium bitter gourd 2

Huge piece of jaggery ( More or less depending upon ur taste )

Tamarind  2 marble size 

Oil 3 tbsp

Salt to taste

To roast & Grind 

Coriander seeds  2 tsp

Feenugreek seeds ( Methi Seeds ) 1 tsp

Mustard seeds   2 tsp

Asafoetida - small piece

Turmeric - 1/4 tsp

Red chillies 5-6 ( more if you prefer more spice )

To Temper 

Mustard 1 tsp

Curry leaves 1 spring  

Method :

Chop the bitter gourd into small piece  and soak it in water for 30 minutes.

Now boil  tamarind in  2 cups  water  till you get thick tamarind juice.

Roast " to roast item" in lil oil, take care not to over roast  any item, which will make you pickle bitter.

Now grind the roasted item into smooth paste.

Cook the bittergourd in tamarind pulp till it cooks well, once its cooked add ground masla, jaggery, salt & lil water boil it for 2 minutes.

Finally season it with seasoning item.

Enjoy bitter gourd pickle !!!

  

Rulava Rotti ( Sajjige Rotti )

Easy peasy  breakfast item which can be prepared in jiffy spl on lazy mornings :) Tastes super delicious  when served with butter :) Do try this simple recipe n for sure you will love this :)

Ingredients :

Semolina / sajjige  1 cup
Grated coconut 2 fistful
Phova ( Thin variety ) 2 fistful
Green chillies 2-3
Ginger 2 inch piece
Water 1/2 cup ( appro)
Sugar 2 tsp 
Salt to taste 
Oil for roasting.

Method :

Dry roast semolina on a medium flame until you get nice aroma, keep this aside.

Grind grated coconut along with green chillies & ginger by adding lil water into coarse paste ( grind it for 2 pulse )

Now add grated coconut mixture, phova ( soak in water just for 2 minutes and squeeze out water  ) to roasted semolina , add salt, sugar & water and mix well.

Now heat tawa, smear some oil, take some batter & flatten it on tawa patting with fingers to form a round shape , apply oil on sides & roast it both sides  till crisp !!!

Enjoy with butter :)

Bitter Gourd Rava Fry

"Bitter gourd rava fry" tastes heavenly with bowl of curd rice or even with dal rice :) I bet you wont stop at one  as you can hardly make out its bittergourd :P.  My sis told me this recipe :) so here comes the recipe :) 

Ingredients : 

Bitter gourd - 1 medium
Red chilli powder - 2 tsp
Asafoetida  powder -1/4 tsp
Salt to taste
All purpose flour - 1/2 tsp
Semolina/ Medium Rava -2 tbsp
Oil for deep frying.

Method :

Chop the bitter gourds into thin round.

In a bowl add red chilli powder, asafoetida & salt mix well.

Add chopped bitter gourds, mix well so that spice powders coats well

Now sprinkle all purpose flour ( it acts as binding agent )  again give a good mix.

Keep this mixture aside for at least one hour.

After an hour roll them over rava & deep fry them in batches :)

Enjoy super crisp fries :)!!!!

Ambuli Chutney ( Raw Mango Chutney )

Yummy, tangy. spicy, lip smacking chutney which goes really well with rice & dal or even with idli, dosa etc. :) I just love this chutney with dal & rice. So here is the simple recipe of yummy chutney :)

Ingredients : 

Chopped raw mango pieces ( Preferably totapuri ) 1/4 cup

Grated coconut 1/2 cup

Green chillies 2-3 ( more if you prefer more spice )

Garlic pods 4

Salt to taste.

Method :

In lil oil fry 2 garlic, when  it becomes light brown add green chillies fry it for a minute.

Now grind roasted item along with grated coconut, mango pieces, 2 raw garlic pods & salt into fine paste.

 Enjoy it with rice, dosa or idli :)

Jeev Kadgi Phodi ( Bread Fruit Fritters )

Ingredients :

Thinly sliced bread fruits  15-20
Besan/ chickpea flour - 3/4 cup
Cumin seeds / jeera 1/2 tsp
Red chilli powder - 1 tsp or more depending upon spice level you prefer
Asafoetida -1/4 tsp
Salt for taste
Oil for deep frying

Method :

In a bowl  add besan, red chilli powder, asafoetida, cumin seeds, & salt mix it well.

Now add water to form a lump free batter. The consistency of the batter should be thick enough to coat the bread fruit slices.

Now dip the slices of bread fruit one by one & deep fry them in batches until golden brown & crisp.


Relish it hot with cup of coffee or tea :)

Gardudde Halwa ( Bottlegourd Halwa )

Ingredients :

Grated bottle gourd 2 cups

Powdered Jaggery 3/4 th to 1 cup ( as per sweetness you prefer) 

Ghee 2 tbsp

Cardamom powder 1 tsp

Fried nuts 1 tsp.


Method :

In a nonstick pan add grated bottle gourd, & cook it on medium to high flame, until water evaporates, & bottle gourd cooks well.

Add powdered jaggery &start stirring  till jaggery dissolves completely,  and it forms a huge mass.

Now add ghee, cardamom powder & fried cashew nuts & mix well.

Halwa is ready to relish !!!

Serve hot or chilled :)

Phova Panchkadayi ( Sweetened Rice Flakes )

Phova Panchkadayi is one of the simple dish, which is normally prepared  as " Naivedya  ". Its one of the konkani dish. In konkani Phovu means rice flakes, & panchkadayi means rice flakes mixed with jaggery, ghee & cardamom powder. I got this dish from my mother. So here is the recipe.


Ingredients :

Rice flakes 1 1/2 to 2 cups

Jaggery 1/2 cup

Grated fresh coconut 1/2 cup

Black sesame seeds  1/2 tsp 

Ghee  2 tsp.

Water 2 to 3 tsp ( Melt the jaggery )


Method :

Dry roast the sesame seeds  until it splutters, keep it aside.

Take wide bottom kadai, add jaggery & water and allow it to melt.

Once it melts completely & comes to boil add grated coconut mix well & heat it for further 2 mins & switch off the flame.

Now add ghee, cardamom powder, mix well & allow it to cool.

Once it cools completely add rice flakes in small amount until you get homogeneous mixture.

Phova Panchkadayi   is ready!!! 

Carrot Milk Shake

Delicious, thick, creamy carrot milk shake which tastes heavenly when served chilled :) one of the yummy shakes to beat the heat :)!!!!

Ingredients 

Carrot 4-5
Sugar 4-5 tbsp ( depending upon sweetness you prefer )
Thick milk 2 cups.

Method :

Peel the carrots & chop them into big chunks.

Cook it in 1/4 cup of milk until its soft or pressure cook it for one whistle.

Now blend cooked carrot along with remaining milk until everything blends well.

Serve it chilled :)

Bhenda Upkari ( Ladies Finger Stir Fry )

  Ingredients :

  Ladies finger ( Tender ones ) -20 to 25

  Seasoning items :

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

Salt to taste.

Grated coconut to garnish. ( Optional )

Method :

Wash & clean ladies finger, & pat them dry

Chop them into 1" inch pieces.

In a kadai  heat oil& season it with  seasoning items.

Now add chopped  ladies finger, & salt.

Cook it uncovered in low flame, until done, stir it in between to avoid it from burning.

Garnish with grated coconut.


Serve hot with rice or roti !!


Note :

 Cook it uncovered until its done.

 Donot add any water for this stir fry, which will make stir fry tasty & non sticky :).

Rulava Idli ( Urdal, Semolina Idli )

Ingredients :

Urdal  1 cup
Rava/ semolina - In between 1 1/4 to 1 1/2 cup ( depending upon the quality of urdal )
Salt to taste.


Method :

Wash urdal & soak it in enough water for 2 hours

Grind it to a fine batter, by adding water.

Now  to the batter add rava & salt , mix well

Preheat the steamer, grease the idli moulds, pour the batter & steam it for 20 mins.

Serve hot with chutney, sambhar or any side dish of your choice !!!

 Note :

Its no fermentation recipe, and usually prepared during fasting days , as it doesn't contain rice.

Currybevu Tambali

Ingredients :

Curry leaves 10-15
Cumin seeds 1/2 tsp
Green chillies 2-3
Grated coconut 3 tbsp
Curds  1/2 cup
Salt to taste.

For seasoning  

Oil - 2 tsp
Mustard -1 tsp
Urdal- 1/2 tsp
Broken red chilles -1

Method :

In a lil oil fry curry leaves along with green chillies & jeera.

Whisk the curds well.

Now grind fried items along with grated coconut with the help of curds into smooth paste, add more curds if you want thin consistency.

Add salt, mix well & finally season it with seasoning items.

Goes well with hot rice :)

Pathrado

One of the most famous  Konkani Delicacy which stands next line after " Dalithoy ". This is prepared with a leaf called " colocasia  leaf ". I guess no konkani people will say no to this typical dish pathrado.  My hubby is one person who dies for this dish, he always tells there should be one such software with which we can relish this pathrodo, which may be prepared in any part of the World :P. ( Jokes apart ).There are few methods with which its prepared. Here I am sharing one of the method which I normally follow :)

Ingredients 

Colocasia leaves 15-20 tender ones
Rice - 1 cup ( Dosa rice )
Grated coconut - 3/4 grated part of half coconut
Tamarind - Big gooseberry size
Asafoetida - size of chana
Roasted red chillies 15-20 ( depending upon the spiciness you prefer )
Beaten rice / phova  ( thin variety )- 1 fistful ( thats make the pathrodo soft )
Salt for taste

Method :

Soak rice in  in enough water for hour or two. drain it completely

Wash & clean the leaves, remove the fibre from the leaves.

Grind soaked rice, along with grated coconut, chillies, tamarind, phova & salt  to a semi soft paste, finally add asafoetida & grind once.

Now on a kitchen slab place huge leaf facing upside down ( back surface up, & stalk end towards  you )

Start smearing layer of masla on the leaf ( see that masala covers all over ), place smaller leaf over it & repeat the procedure for 6 to 7 leaves.

Now first fold the sides & roll them tightly to form a cylindrical shape.

Repeat the procedure with remaining leaves.

Preheat the steamer and steam it for 25 to 30 mins.

Once its done, cut it into slices of desire thickness.

Relish hot with  coconut oil as a side dish with rice & dal or as a snack with  a hot cup of chai or coffee :) 


Notes :

Make sure the batter is not too thick nor too thin, it should be in such a consistency which is easy to smear on the leaf, so take care while adding water.

 If while cleaning the leaves if you get itching in your hands, its a indication that you will get itchiness once you eat pathrodo, in that case increase the amount of tamarind, which will reduce the itchiness :)

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 :)