Modak

Modak

Modak is a the main sweet dish during the Ganesh Chaturthi festival. It is very famously called 'Modak'. In other languages it is called Modakam, Modaka and so on. Modak is a dumpling made from rice flour with various stuffing, with main ingredients for stuffing being Jaggery, Coconut, Groundnuts and Sesame seeds. Modak is considered a hot favourite of the legendary foodie, Lord Ganesh, who is also known by the name 'Modakapriya'.  The offerings to Lord Ganesha is called Naivedyam, which not only includes the steamed modak, but also various other dishes. 

Adai - A healthy energy-rich Crepes

Adai ingredients getting Sun-Dried

Adai is a healthy, high-energy breakfast dish of Tamil Nadu, India. Adais are packed with fibre and protein, and are low in refined sugars. Adai is nothing but dosa or a pancake, which is a pure vegetarian crepes relished instantly. Traditionally, Adai is prepared in combination of one or more lentils along with rice soaked for sometime, whipped to a fine batter and then cooked on a pan. A similar dish, called pesarattu is made in Andhra too, in combination with rice and green gram.

Panchkuti Dal - a Delectable Blend of Five Lentils

Panchkuti Dal

Panchkuti Dal or Panchmel dal or Panchratan Dal is a delectable combination of five lentils cooked together with the minimal spices. The Panchkuti Dal is a dish included in a Rajasthani meal of Dal-Baati-Churma. Dal-Baati-Churma is a meal in itself. The Dal used here is the Pachkuti Dal. The meal is served during the celebration times, be it marriages or festivals. The Dal is simmered in ghee where cumin seeds are fried and flavoured with bay leaves and fresh coriander leaves. The simplicity of the Dal is protein rich and taste is splendid.

Bansi Rava Upma - Tomato Upma

I had blogged earlier, Upma recipe prepared with vegetables. Sometimes simple upma with no frills is what we want when we get busy but still want to enjoy the home food for breakfast. This upma comes to the rescue with tomato flavor. 

Bombay Chutney

       Bombay Chutney

Bombay Chutney is a delectable side dish, which my family loves especially with Idlies though it can be used for other breakfast dishes too. This is a easy recipe, which involves no-grinding, no much chopping and prepared with regular basic ingredients. Never knew how the name came into existence but the Bombay Chutney or besan chutney was prepared during olden days in a small eateries in the town side. This dish was one of the side dish, which some eateries followed may be because of the quantity one can create with no grinding involved as during those days only traditional motor and pestle was present, which involved time and effort. Some call the Bombay Chutney as Besan Pitla too. The dish may carry various names and variations too.

Capsicum Egg Fry

       Capsicum Egg Fry

Capsicum Egg Fry is a simple stir fry. Capsicums are easy to cook as it does not require much time. The delicate taste and pleasant flavour of capsicums when paired with eggs makes a delicious stir fry. Tomatoes are added as it coats the spices well giving it a tangy taste to the stir fry. The ginger garlic in the fry gives a great flavour and makes it rich. Coriander adds the colour for this wonderful stir fry.

Mavina Hannu Seekarane or Rasayana - a Mango Coconut dip

        Mavina Hannu Rasayana with Neer Dosa

Mavina Hannu Seekarane or Rasayana is a dip commonly relished by the people of coastal regions of Karnataka, i.e., Mangalore, Udupi and many other parts, which is also known as South Canara Region. Coconut being the main cultivation in these areas, the recipe calls for the Mango pulp mixed with coconut milk and flavoured with cardamom. 

Beerakaya Thokku Pachadi - Ridge Gourd Chutney

      Beerakaya Thokku Pachadi

Beerakaya Thokku Pachadi is one of the traditional chutney of Andhra and now this dish has become famous in other places too because of its nourishing value. The Beerakaya Thokku Pachadi gives a real punch when served with every meals because of its fresh flavour. 

A Classic Mumbai Style Vada Pav

Vada Pav

Vada Pav is a Mumbai's favorite and authentic street food. Though a lot of variations has been brought in the preparation of this Vada Pav, still the basic one remains a hit. The taste of Vada Pav is hidden in the garlic chutney, which is got a nutty-spicy-sour taste. A fresh herb flavor is got with the addition of the Green Chutney, which is a mixture of green chilies, mint and coriander leaves to the Vada Pav.

Masala Borugulu / Spiced Puffed Rice

Masala Borugulu

Masala Borugulu / Spiced Puffed Rice is an addictive spicy-crispy snack, which is made in a jiffy. This snack is famous all over India and called by different names, Murmure, Muri, Mandakki Oggarane, Murra, Mamra and Pori. As the Monsoon has started all over, I prepared this for the evening snack. Bangalore having the cool and pleasant weather, enjoying the Masala Borugulu with a cup of chai / Coffee brings nostalgic memories.

Pepper Rice

Pepper Rice

Pepper Rice is peppy & hot dish and generally relished most in winter season. Black Peppercorns are mixed in rice to spice up and add that extra zing to the dish. The dish is also accompanied by a special ingredient - the sesame oil to neutralize peppiness and infuse rich aromatic flavor. Black peppers are popularly known for their medicinal utility and commonly used as natural ingredients  for curing cold & cough in many households.

Tamarind Rice

Tamarind Rice

Tamarind Rice / Puliyodharai / Puliyogare / Pulihora is a sour sweet, spicy and nutty combination added to a rice variety. This is such an eternal comfort dish that it is prepared in South-India for every important occasion, be it festivals or in temples as Neiyedyam or Prasad. This rice variety is without the addition of onions and garlic, which some people prefer to take during their fast or festivals.

Tamarind rice is balanced by adding jaggery to the the pulpy tamarind and combining with variety of normal spices to give a right taste combination. The tamarind rice is then infused with the seasoning of mustard seeds, curry leaves and red chilies. Groundnuts / peanuts gives the extra crunchy taste to the rice, which adds value to the health too.

Ingredients for tamarind pulp:

1. Raw Rice - 1/2 kg (two and half cups)

2. Tamarind - 100 gram

3. Sesame seeds / Til - 2 tsp.

4. Groundnuts - 1/2 cup

5. Jaggery - 2 tbsp.

6. Dry coconut powder - 1/4th cup

7. Turmeric / haldi - 1/4 tsp.

8. Coriander powder / dhania powder - 1/4th tsp.

9. Chilly powder - 1/4th tsp.

10. Oil - 1/2 tsp.

11. Salt to taste

For Tempering / Tadka ingredients:

1. Oil - 5 tbsp.

2. Mustard seeds - 1 tbsp.

3. Bengal gram / Channa dal - 1 tbsp.

4. Black gram / Urad dal - 1 tbsp.

5. Fenugreek / Methi seeds - 1 tsp.

6. Dry red chilies - 4 to 5 (tear into half)

7. Curry leaves - handful

8. Asafoetida / Hing - 2 pinches

Cooking Method:

1. Wash and soak the rice in water for about 15 minutes. Soak the tamarind in 1 1/2 cup warm water for around 10 minutes.

2. Meanwhile dry roast the fenugreek /methi seeds and powder them.  Powder the raw sesame seeds too keeping both aside separately for later use.

3. Cook the rice until done and such that each grain is separated. Once done spread the rice on a plate to cool. 

4. Now extract the pulp from the soaked tamarind and discard the waste.

5. To this tamarind pulp, add salt, chilly powder, coriander powder and turmeric powder. Heat 1/2 tsp of oil and pour this tamarind pulp and cook them until a pulpy texture is attained for about 15 minutes on a medium flame. Finally before switching off the flame, add jaggery, powdered sesame seeds and dry coconut powder, and mix them.

6. In another pan, heat 1/2 tsp of oil and roast the peanuts / groundnuts until light golden and pour them on the rice. 

7. In the same pan, heat the remaining oil. Add mustard seeds, and once this splutters, add Black gram/ Urad dal and Bengal gram / Channa dal and allow them to change its color to light golden. Now add asafoetida, curry leaves, fenugreek / methi powder and red chilies and pour them on the rice. 

8. Now combine the prepared tamarind pulp with the rice, mixing slowly with the help of the hand without breaking the rice. 

Pulihora

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Ammani Kozhukattai - a spicy savory for Ganesh Chaturti

Ammani Kozhutattai

Ammani Kozhukattai are rice-based steamed dish tempered with some spices and grated coconut for the sweet-spicy combination. This steamed dish Ammani Kozhukattai is very popular during the Ganesh Chaturti to serve for Lord Ganesh. This spicy dish is prepared in combination with the sweet dish called Modak/Kadubu/Kozhukattai/kudumulu.

Menthya Soppina Bhath

Menthya Bhath

Menthya Soppina Bhath is a flavorful rice of Karnataka, India.  In Karnataka, Bhath is associated to any rice dish flavored differently with different spices, herbs and vegetables. Methya Soppu is the Fenugreek leaves. The rice is prepared with the Fenugreek leaves, mint, green chilies and peas, and thus a green color is adopted with all fresh herby flavors. Though the dish Menthya Soppina Bhath is highly nutritious, it is also tasty when prepared in a manner combing herbs and spices.

Aate ka Halwa - Traditional Wheat Flour Sweet Pudding

Aate ka Halwa

Aate ka Halwa is wheat flour pudding prepared with pure ghee (clarified butter) and this rich-in-nutrition sweet dish ever liked by all - little ones to daddy's dad. Halwa is  healthy dish nourished with loads of carbs and filled with instant energy for long fun-filled day. This pudding is rejoiced in most parts of India during breakfast or mealtime along with spicy dish / savouries. Aate ka Halwa has enriching aromatic blissful taste and a good dose of this royal sweet is enough to awaken your senses. 

Bisi Bele Bhath

Bisibele Bhath

Bisi Bele Bhath is a soul dish of Karnataka, and prepared during all festive occasions too as its a one pot satisfying healthy meal. The science of creating perfect flavor to Bisi Bele Bhath, comes from the precise selection of spices, dry roasted and then crushed to fine powder. The important spice, called Kapok Buds, the Marathi Moggu, lends a perfect authentic flavor to this Bisi Bele Bhath. This Classic Bisi Bele Bhath should be creamy in consistency and during the cooking process do check for the water content.

Unnakaaya

Unnakaaya

Unnakaaya is a sweet dish of Malabar Origin. Unnakaaya dish is an authentic dish named after a cotton seed and thus sweet is acquired the shape. For the cotton-like thing inside the seed, grated fresh coconut is stuffed inside the mashed bananas and deep fried or shallow fried. In this sweet, sugar is added in a very small quantity as coconut and bananas accumulate the natural sweetness in this delicacy. Though any form of cooking ripe bananas can be considered to prepared Unnakaaya, a special type of bananas are used, which is called Nenthrapazham in Malayalam and available plenty in those regions.

Tomato Chutney

Tomato Chutney

Tomato Chutney is a deliciously vibrant side dish to many of the South-Indian breakfast dishes. Here, any type of tomatoes can be used to prepare this simple dish. The onions enhance the taste of the dish here, and dry red chilies gives the mild spicy taste to this chutney. This is a perfect chutney / accompaniment during the summers too as in this recipe green chilies are avoided. The bengal gram and black gram gives the crunchy taste to this lip-smacking side dish.

Paniyaram

Paniyaaram

Paniyaram is addictive breakfast dish from Southern India. Its has got various names and cooked in wide varieties, such as - Kuzhi Paniyaram, which is prepared in both salt and sweet version and the sweet Paniyarams are cooked by adding jaggery, coconut and flavored with cardamom in Tamilnadu, India, and in Gods own country Kerala it is Unniyapam, belended with mashed bananas and grated coconut for the people with sweet-tooth. This dainty delicacy is known as Gunta Pongadaalu / Gunta Ponganalu / Gunta Punugulu in Andhra Pradesh and Appe / Guliappa / Gulittu / Paddu in Karnataka, India. The spicy Paniyaram can also have sautéed onions and green chilies mixed with the batter for that extra yummy taste.

Bhutte Ka Kees /Grated Corn Chaat - Indore Special

Bhutte Ka Kees

Bhutte Ka Kees is a Chaat recipe synonymous to the Indore city, which is the commercial capital of the state of Madhya Pradesh. Bhutte Ka Kees is a season dish prepared when fresh corn is available. 'Butte' means corn and Kees refers to the grated part. Authentically this corn kennels from the cob are grated and then proceeded with the recipe. But nowadays the corn in frozen way is available all through the year at all places. In this case, the corn kernels can be blended coarsely and then considered in the recipe. These grated corn is tempered with mustard seeds and spiced with green chilies. To retain the moisture in the corn after tempering, chopped onions are used here though this also adds taste to the whole dish. Grated coconut is garnished in Bhutte Ka Kees, which adds mildly sweet taste with the herby flavor of chopped coriander leaves topped over the nutritional corn dish.