MosaruKodabale_MosaruNipathu

Mosaru Kodabale and Mosaru Nipathu:

Dough out of curds

Snacks from curds, this was an eye catcher for me, when I checked this recipe out on Prathibha's blog - The Chef and her Kitchen.

In my house, we make curds and once in a week we will have sambar/curry made out of curds. This was a real new thing in my house, which added smile to all of us in this winter.

Ingredients:

Mosaru Kodabale

• Sour Curds - 1 cup
• Rice Flour - 1 cup
• Moong Dhal - 3/4 cup
• Salt to taste
• Fresh Coconut (grated) - 1/4 cup
• Cilantro / Coriander leaves - 1/2 bunch
• Green Chilli Paste - 2 tbsp

Method:

Mosaru Kodabale & Mosaru Nipatu

Ready to Serve

1. Put moong dhal, grated coconut, salt to sour curds and heat in a medium flame. 
2. Wait till it boils and switch off the stove
3. Add chopped coriander leaves, green chilli paste and rice flour to the mixture
4. As the mixture is too hot, use kitchen gloves to the hand or wet your hand with cold water and mix them well. Make small doughs out of the mixture.
5. Knead the dough well and take little dough make a thin line and revolve them like rings. These are called as mosaru kodabale.
6. Take little dough and make them a thin plate. These would be called as mosaru nipatu.
7. Deep fry mosaru kodable and mosaru nipatu in hot oil.
8. Serve them with tomato ketchup.

NOTE: Eat them when it is hot only, if it becomes cold, then it would go softer and will lose its crispy-ness. We had few when it was hot and after sometime when we checked it had become soft.

This post is sent for Radhika's Winter Carnival on tickling palatea.

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BeetrootPalya

Beetroot Palya:

Ingredients:
Beetroot - 3

Palya Powder - 2 tbsp
Sugar - 1 tsp
Salt - to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - few
Cilantro/Coriander leaves - few


Method:
Grate the beetroot using a handy grater
Heat oil in a kadai, add mustard seeds to it and wait till it splutters
Add curry leaves and leave them to roast
Add Salt, Sugar to the oil
Put the grated beetroot to the oil
Stir them well
Once the beetroot is cooked, add palya powder and mix well
Garnish with coriander leaves

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PalyaPowder

Palya Powder:

Using different powders in cooking, cooking would be very simpler and fast, as they are handy.


Ingredients:
Groundnut Seeds (roasted) - 1 cup
Fried gram (pottukadale) (putani) (chanagapappulu) - 1 cup
Red Chillies (guntur mirpakayalu, which is not twisted) - 1/2 cup


Method:
Grind all the above ingredients in a food processor / mixer


Note: You need to just add this powder while making palya/poriyal along with salt for the cooked vegetable.

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RasamwithDhal

Paruppu Rasam or Rasam with Dhal:

A must required for our lunch, as my son and my hubby both are crazy of having rasam rice.

Toor Dhal with tomato is cooked for 4 to 5 whistles. (or till the dhal is properly cooked)
Prepare tadka with mustard seeds and curry leaves, which is nothing but once the oil is hot add mustard seeds and wait till it splutters, add curry leaves.
Add tamarind syrup and cooked tomato into the tadka and leave it to boil.
Add Rasam powder, salt and a little jaggery. Let it boil.
Add cooked dhal to rasam.

Back to Saturdaylunch_19Nov11.

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DhalTadka

Dhal tadka:

Its nice to eat in occasion, along with chappati. Its very simple to cook.

Dhal Tadka

• Wash the channa dhal once and add little turmeric to it and cook for 3 whistles.
• 
  
• Heat 1 tsp of oil in a kadai, when its hot, add mustard seeds and wait till it splutters.
• Add curry leaves, chopped green chillies, salt and fry
• Put cooked dhal and fry them for some more time
• Sprinkle coriander leaves on top of dhal tadka.

Back to Saturdaylunch_19Nov11

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SweetPongal

SweetPongal:

A perfect lunch should have atleast one sweet (diabetes patient try the same with  sugar free ingredient).

Ingredients:

• Rice - 1 cup
• Channa Dhal - 1 handful
• Jaggery - 1/2 cup
• Cardmom Powder - 1 tsp
• Dry grapes / kismis - 1 handful (quantity can vary as per your taste)
• Cashewnuts - 5 to 6
• Ghee - 2 tbsp
• Poppy Seeds - 2 tsp
• Coconut - 1/2

Method:

Sweet Pongal/Chakra Pongal

1. Cook rice and channa dhal (kadale bele) for 4 whistles
2. Add 1 tsp ghee into a kadai, heat them fry cashewnuts and dry grapes, keep them aside
3. Add remaining ghee and heat them, put poppy seeds, cardmom powder, coconut and fry for sometime
4. Add the cooked rice and dhal and fry for some more time, so that all the ingredients get mixed.
5. Add jaggery in the end and leave it for sometime, let them get mixed well
6. Serve hot.

Back to SaturdayLunch_19Nov11

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SaturdayLunch_19Nov11

I was delighted to cook last Saturday, 19th Nov 2011 a variety of dishes viz., Rice, Dhal Fry, Rasam with Dhal, Beetroot Palya/Poriyal, Sweet Pongal and curds (of course, curds is just adding sour curds into the milk nothing more than that).

Sweet Pongal/Chakra Pongal

Beetroot Palya

Dhal Tadka

Rasam with Dhal

MosaruKodabale-MosaruNipatu

In the evening, I had prepared Mosaru Kodabale and Mosaru Nipatu. Thus was my beautiful Saturday.

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TomatoBread

My working day starts with writing a post. I am getting addicted to my blog. Thanks for all those whom I follow through their blogs. Added advantage is event in their blog.

Yesterday, I had just posted my tomato gojju recipe which I prepared on last friday. As it was over I just did tomato gojju and mixed it with my bread. Had tomato bread and coffee for my breakfast, an yummy and healthy breakfast.

Ingredients:

• Tomato Gojju - 1 tbsp
• Bread - 2
• Butter - 1 tsp

Method:

1. Put the butter on the bread on both the sides and toast them
2. Separate the bread crumbs from the bread and keep it aside
3. Take a bowl and mix bread pieces and tomato gojju.
4. Garnish the mixture with bread crumbs as the bread pieces would have become soft.

This post is going to the following events.

Breakfast Club by Krithika on Krithi's Kitchen started by Helen.

Weekend Herb Blogging #310 by Cristina on Cook (almost) Anything Atleast Once started by Kalyn Kitchen.

LGSS - Tomato event by Anu started by Vatsala.

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Paddu

Paddu

Paddu or Khara Panniyaram can be had as a breakfast or as a snack. This is made up of dosa batter. This can be served with any kind of chutney. Children would love to eat them with tomato ketchup. This is also a South Indian recipe. Paddu with coffee serves as a winter recipe for your sweet evening.

Ingredients:

• Dosa Batter – 1 cup
• Groundnut seeds – ½ cup
• Onion – 2 nos
• Coriander leaves – ½ cup
• Salt to taste

Method:

1. Roast and remove the skin of groundnut seeds
2. Grind the groundnut seeds just one small round in mixer
3. Add chopped onion, groundnut seeds, chopped coriander leaves, salt to dosa batter and mix them well
4. Put 1 tsp oil in each hole in panniyaram acchu
5. Now fill each hole of panniyaram acchu with the mixture
6. Leave them to roast
7. Add oil on the other side and allow them to roast again (watch out so that it doesn’t get burnt)
8. Remove them from the acchu and serve them with chutney

This post is sent to Winter Carnival launched by Radhika on Tickling Palatea.

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KolluSundal

Kollu Sundal:

Winter in Bangalore is too cold because of its nature, but due to cut down of trees it is not that cold comparatively to previous years.

To keep ourselves warm in winter, we would tend to eat more snacks. On Sunday, my hubby wanted to have  Kollu Sundal, means Horsegram Sundal for snacks and its rasam. My mother-in-law started her preparation for the same.

Horsegram should be soaked atleast for 5 to 6 hours, then it should be cooked in cooker for atleast 10 to 12 whistles. Horsegram would not lose its raw smell, even after it is cooked. Cooked water is used to make rasam and cooked kollu is used to make sundal.

Ingredients:

• Horsegram – 500 gms
• Oil – 2 tsp
• Onion – 4 nos
• Small Green chillies – 6 nos
• Curry leaves - few
• Mustard Seeds – 1 tsp
• Coconut – 1 (grated)
• Salt to taste
• Coriander leaves - few

Method:

1. Heat oil in a kadai
2. Add mustard seeds to the hot oil, and wait till it splutters and add curry leaves
3. Put chopped onions and fry them golden brown
4. Add green chillies and salt and fry them for some more time
5. Pour cooked horsegram and fry them so that onions, chillies, and salt get mixed completely
6. Put coconut and mix them with the mixture
7. Sprinkle coriander leaves on them
8. Remove it from the stove and serve it

This post is going to the event Back to Roots from Archana on MadScientistKitchen and

Winter Carnival from Radhika on TicklingPalatea.

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UllavaluRasam

Ullavalu is a telugu name for horsegram. Its tamil name is kollu.

Rasam is good for digestion. Its famous in South India and elders would prefer to have rasam in their food to ease the process of digestion, especially when there is heavy lunch/dinner.

Ingredients:

• Cooked ullavalu – 1 bowl
• Cooked ullavalu water
• Ripped tomatoes – 2 nos
• Tamarind Juice – 2 tsp
• Mustard Seeds – 1 tsp
• Rasam Powder – 1 tbsp
• Curry leaves - few
• Jaggery – a small one (just for taste)
• Crystal Salt to taste
• Coriander leaves - few

Method:

1. Grind cooked ullavalu and tomatoes to a paste
2. Heat oil in a kadai and add mustard seeds wait till it splutters, add curry leaves
3. Pour tamarind juice and once it starts boling
4. Add salt, rasam powder and jiggery, leave them to boil
5. Now put grinded mixture and cooked ullavalu water leave them to boil in a medium flame
6. Once it is completely boiled, sprinkle coriander leaves and serve them

This post is going to Healthy Cooking Challenge launched by Kavitha on Edible Entertainment.

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BadamDatesBalls

BadamDatesBalls:

I am very eager to post this today itself, which I prepared yesterday night within 20 minutes. I wonder how could a person who was not knowing how to cook sweets, could do it in 20 minutes?

Coincidence is, I checked madscientist'skitchen today written by  Archana and she has also prepared DatesLaddoos from her partner blog, Radhika, author of Ticklingpalatea. I am also sending my post to Blog Hop Wednesday - Week #9.

Ingredients:

• Badam - 100 gms
• Dates - 100 gms
• Sugar - 100 gms
• Cardmom Powder - 1 tsp
• Ghee - 2 tbsp for frying and 1 tsp to grease on the plate
• Milk - 2 tsp to make small balls

Method:

1. Powder Badam, Dates and sugar separately and mix it together
2. Heat ghee in a kadai and add the mixture
3. Roast them in ghee till you get a nice aroma
4. Pour milk and stir the mixture well
5. Grease a plate with ghee
6. When the mixture is warm, make small balls
7. Garnish with copra pieces on top of it

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TomatoChappati

Tomato Chappati:

I came to know that Anu is hosting an event called LGSS-Tomato between 5th Nov to 5th Dec 2011. This LGSS series was started by Vatsala in June 2011. Checked out my dining table, luckily found Tomato gojju and added it along with Chappati.

Ingredients:

• Atta or Wheat flour – 250 gms
• Ghee – 2 tsp
• Oil – 4 tbsp
• Salt to taste
• Water to make Chappati dough
• Tomato gojju – 4 tbsp

Method:

1. Take atta in a bowl, add ghee, 2 tbsp oil, salt and mix them well along with water to make a dough
2. Add oil as and when you mix the dough well so that the dough would be soft enough (you can use milk or curds to get more softness)
3. Make small balls and roll them using rolling pin to a circle size and apply oil and tomato gojju on them, spread it across the circle
4. Fold the sides twice so that a triangle is formed
5. Press the triangle so that the dough is equally spread to make chappatis
6. Put the chappati on tawa or frying pan
7. After it’s roasted on first side, turn it to the other side and spread oil on first side
8. Turn it again and spread oil on second side, roast it
9. Serve tomato chappati with curds

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TomatoGojju

Tomato Gojju:

My mom-in-law, Vani says gojju will save our time and will remain handy for days together if it is cooked properly. Reason behind is, it can be had as a side dish or with rice when you have less time to cook.

Ingredients:

For grinding:

• Ripped tomatoes – 6 nos
• Mustard Seeds – 1 tsp
• Fenugreek Seeds – 1 tsp

For cooking:

• Oil – 2 tbsp
• Mustard Seeds – 1 tsp
• Curry leaves - few
• Chilli Powder – 2 tsp (according to your taste)
• Salt to taste
• Grinded tomato juice

Method:

1. Heat oil in a kadai
2. Add mustard seeds and wait till it splutters
3. Add curry leaves, salt and chilli powder
4. Add grinded tomato juice and keep stirring occasionally
5. Tomato juice starts becoming thick and the oil would come out from sides
6. Garnish cilantro on the top of the juice and remove it from the stove

NOTE: Store it in porcelain dish so that it lasts longer.

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Pesarathu

A famous Andhra breakfast recipe is Pesarathu. It’s made up of green gram dhal and it looks more or less like dosa. This is a slighter different version from my partner Saraswathi's blog.

Ingredients:

• Green Gram Dhal – 500 gms
• Green chillies – 6 nos
• Onion – 3 nos
• Coriander leaves – ¼ bunch
• Water (as required)
• Rice flour – ¼ gms

Method:

1. Soak green gram dhal overnight almost about 8 to 10 hours
2. Next day morning add green gram dhal, chillies, coriander leaves and grind it either in the food processor or in mixer with little water. Batter should be same as dosa
3. Chop onions into small pieces using the chopper or knife
4. Add salt and rice flour to the batter and mix well
5. Heat the dosa pan in a medium flame
6. Add little oil and spread it across the dosa pan
7. Pour the pesaratu batter on the pan
8. Spread it across
9. When the first side is roasted turn it the other side till it gets roasted well
10. Serve it hot with any chutney

For a special taste, garnish onion and coriander leaves on them.

In Andhra they serve this with upma or upittu. This post is sent to Blog Hop Wednesday started by Radhika.


Logo of her contest is as displayed in the side:

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MasalaPapad

After a week full of hectic work schedule at office I am free on weekends. Thanks to all my bloggers whom I follow, because of them I have learnt to think how better my lunch table can be on Saturday.

Isn't it a cool and nice idea to add a hot "masala papad" along with rice, sambar, rasam and curds to make your winter day little hot. 

Radhika of tickling palatea, a fellow blogger has come up with a great theme called Winter Carnival between 1st Nov to 31st Dec 2011, for which I am herewith sending this post. Logo for this event is:

 

 Ingredients:

• Papad - 5 (one for each family member)
• Mustard Seeds - 1 tsp
• Onion - 1
• Tomato - 1
• Lemon - 1/2 slice
• Green Chillies - 1 (as per taste)
• Salt to taste
• Coriander leaves / Cilantro for garnishing

Method:

1. Cut onion into small pieces.
2. Cut tomato into small pieces
3. Chop green chillies
4. Heat little oil in kadai and add mustard seeds, wait till it splutters.
5. Add onion and fry them till they are golden brown
6. Add chillies and fry them for sometime
7. Add tomato and fry them for sometime
8. Sprinkle salt and mix the mixture well
9. Take hot papads (papads which are fried in oil) and add the mixture on them.
10. Garnish cilantro/coriander leaves on the masala papad
11. Squeeze lemon on them

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FruitSaladOats

Oats helps us in reducing cholestrol. Fruits are rich in vitamins, minerals. Then isn't a combination of these two along with milk is good for health? I would like to thank  my colleagues Davameena and Aditya for this wonderful dish.

This served me today as my light lunch.

Ingredients:

• Quaker Oats - 50gms
• Pineapple - 2 small pieces
• Papaya - 4 small pieces
• Musk Melon - 2 small pieces
• Banana - 1
• Sugar - 5 cubes 
• Milk - 1 cup to 1 1/2 cup

Method:

1. In hot milk add quaker oats and sugar cubes
2. Let the oats get cooked in oven for less than 2 minutes
3. Remove and add the abovesaid fruits
4. Keep it in oven for 30 seconds (if required add extra milk)

Thanks to Sara Food which gives information on different events. Through this I found an event called "Healthy Cooking Challenge" 

hosted by Kavi, author of Edible Entertainment  for November 2011 of where the theme is Healthy Cooking Challenge - Lunch. Initially the idea of Healthy Cooking Challenge was started by Smitha



Thanks to Events-n-Roundup which gave me info about 100-day-Global-Festival on SizzlingTastebuds by Kalyani.

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Sabbakivada

I was wondering what to prepare for snacks on Saturday afternoon for my children who would come home after their school with a holiday mood. I checked out and found Sabudan or Sabbaki and thought of doing Vada out of it.

I took them out, washed and rinsed for 4 hours in water. After 4 hours I was ready to prepare Sabbakivada or Sabudan vada.

Ingredients:

• Sabbaki - 500gms
• Coriander leaves - 1/2 bunch
• Onion - 4
• Green Chillies -8 nos. (it can be changed according to the spicy-ness u want)
• Salt to taste
• Baking Soda - 1 tsp
• Oil for deep frying

Method:

1. Cut onion and green chillies into small pieces
2. Take the sabbaki mixture and add chopped onion and chillies, add salt and mix them.
3. Add baking soda and mix the mixture
4. Heat oil in kadai
5. Make small balls and add them into the oil
6. Leave the balls in the oil till they turn golden brown and turn it to the other side
7. Serve them hot with tomato ketchup

Uses: In Ayurvedic medicine, it is believed that sago porridge can be an effective and simple food to "cool and balance one's body heat" when taking strong medicine or antibiotics. - From Wikipedia.

This post is going to "Back to Roots!" contest going on in Archana's blog.

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Christmas_NewYearEve_2011

I am very delighted to see events happening in various blogs. More people are getting connected with each other due to these events, even from different cities, remote corners of the world. 

I feel its great to see the world come closer with friends through various things, here are few of them:

• Famous Social networking site viz., facebook or twitter 
• Blog
• Email
  

Christmas is nearing, most of us are becoming busy in practicing Carols, Sending invitation for Get-together, planning to go for a long picnic accompanying two or more families with your mobile kitchen. 

During this time, I am eager to held my second event called - "Christmas NewYearEve 2011" which would end by 31st December 2011. Recipe is Eggless Cake.  

Click here for first event.

Logo:

Slogan:
    Complete the slogan "I love eggless cake because ...". This prize is apart from recipe prize.


Rules:

• Please do send me any number of entries to the event.
• For a successful entry to the contest, each entry must include logo and it must be linked to this page. The format should be:

          Your Name

          Blog Name
          Recipe Name

          Recipe URL

          Recipe Picture         

• Non bloggers can also send me their recipe along with its photo and a subject line "Christmas_NewYearEve_2011 at Hema's Blog" to my email. 
• You can participate in slogan contest also which is as above said. Its not a mandatory.
• Afraid to say that, archived items are not allowed in my contest.
• Duration for my event is from 1st November 2011 to 31st December 2011.
• Kindly link to this event page and usage of logo is better as it spreads a word.

Prize is Microwave Bowl.

Recipe Prize winner and Slogan Prize Winner would be announced on 2nd January 2012.

Winner, kindly acknowledge within 3 days of the time with your complete postal address before it reaches the other participant.

Friends, kindly make this event a grand success. 

One more  news: You can send in your same cake entries now to Pari's event. Do check it out here.

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Diwali_Sweet_Savory

Diwali is a festival of lights. I remember the small story about this festival.

Story is as follows:

Once the SUN asked all the other sources of light, when I set, who would give the light to the world. Everyone was in immense silence, then a small diva light said in his low voice, i would be happy to give the light after you set. That's the reason, today we all lit small diva(s) in the night and early in the morning during Diwali and Karthika masam.

• As I was browsing thro' Saras food and events page I came across Anu's Contest for Diwali. Hence, I thought let me post my sweet and Savory and send.

Logo1:

 

• Through Google search page I came across Kirthi's Kitchen, which is also hosting Diwali contest, hence sending my recipe. Thanks to Della's Page also to host this event.

Logo2:


Besan Laddoo & Khara Boondi is my sweet and savory for this time Diwali.

Besan Laddoo:

Ingredients:

• Fried Gram - 250 g
• Sugar - 300 g
• Cashewnuts - 50 g
• Ghee for frying - 100 g
• Cardmom Powder - 2 tsp

Method:

1. Powder fried gram, sugar in food processor / mixer
2. Fry cashewnuts till golden brown and keep them aside
3. Heat ghee and add powdered mixture and cardmom powder, fry them till you get a nice aroma
4. Add cashewnuts also to the above mixture
5. If required add milk and make small balls

 25 to 30 balls can be made. Serves: 4 to 5.

Preparation Time: 10 mins

Cooking Time: 10 mins

Khara Boondi:

Ingredients:

• Corn Flour (Kadala maav / flour made from fried dhal) - 250 gms
• Salt - 4 tsp
• Chilli Powder - 2 tbsp
• Oil for frying - 100 gms

Method:

1. Heat oil in kadai
2. Mix corn flour, salt and chilli powder in a vessel using water. (The mixture should be medium neither thick nor thin)
3. Use the same vessel where you filter the extra oil when you do sweets or pooris and pour the mixture. Spread the mixture throughout, such that they fall from the small holes.
4. Remove the boondis once they are golden brown
5. Repeat step 3 and step 4 till you complete all the mixture (Salt and chilli powder will vary according to one's taste)
6. Once done, remove the oil
7. Add little oil and put curry leaves and mix it with boondis

Serves:  4 to 5

Preparation Time: 10 mins

Cooking Time: 15 to 20 mins

Submitting to:  
Celebrations 2011 event on Tastebuds, which made me happy because I am revisiting my post, surprised by her event because it such a great event which made me to revisit my post. Yep, posting new things is only not important, revisiting them is a great thing. Thanks to Smitha.

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SugarSyrup

I used to think all the while, that this is really difficult, but thanks to my sister-in-law she showed me once with jaggery.

Sugar - as per the requirement to make the sweet

Water - 1/2 cup (small one)

Water to be added just to ensure that sugar doesn't get burnt off before it starts melting

1. Mix Sugar and Water and heat them in a kadai
2. Stir them occasionally
3. Check as and when the syrup has become thick (when you touch the syrup in hand a sticky thread should be formed)
4. Can add cardamom powder for taste

Once the thread is obtained, the syrup is ready for the sweet to be made.

Note: Instead of Sugar if Jaggery is used then Jaggery Syrup would be ready.

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CopraPak

I was delighted to cook Coprapak on this Sunday evening. Thanks to my mother-in-law to teach me how it should be made.

This post is sent to My Diwali My Way Event announced by Kushi.

Ingredients:

• Coconuts - 2 Nos
• Sugar - 750g
• Poppy Seeds - 2 tbsp
• Cashewnuts - 100 gms
• Ghee for frying - 2 tbsp
• Ghee for grease - 2 tsp (depending on the plate size)
• Cardamom powder (optional) - for taste - 2 tbsp
• Baking Soda (optional) - 1 tbsp

Method:

1. Grate the coconut
2. Prepare the Sugar Syrup
3. Fry poppy seeds and keep it aside
4. Fry Cashewnuts and keep it aside
5. Once the sugar syrup is ready, add coconut, poppy seeds and cashewnuts and stir continuously till all of them mix well into sugar syrup and it becomes thicker
6. Grease a plate with ghee
7. Pour the mixture and leave it to cool for sometime
8. When the mixture is warm cut into desired shapes

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Tribute-to-jayasreeaval-BananaChips

Thanks to Jayashree aunt of Kailas Kitchen, her blog has got easy recipes too for an amateur like me. A tribute to her by this post.

I selected to make Banana Chips as it was easy and fast.

Banana Chips:

Ingredients:

Banana Chips

• 2 Bananas (used yelakka banana so it was sweet and hot)
• Oil for deep frying - 100 gms
• Salt - 2 tsp
• Chilli Powder - 3 tsp

Method:

1. Heat oil in a kadai
2. Cut the bananas and keep it ready
3. Once the oil is ready, put the bananas and fry them till they turn golden brown
4. Take them into a bowl which has holes to drain the oil
5. Sprinkle salt and chilli powder and mix them well

Serves: 2 for snacks

Raw Banana should be used to get only hot taste.

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