BAGARA BAIGAN RM2 28

BAGARA BAINGAN
Brinjal --- 1/2 kg (500 gms, nearly 6-8 brinjals, specially round violet brinjals)
Onion --- 1 big chopped
Tomato – 1 big chopped
Turmeric powder – 1/2 tea sp
Salt to taste
Oil – 1 tab sp
For paste :---
Grated dry coconut --- 11/2 tab sp
Ground nut – 1 tab sp
Poppy seeds – 1 tea sp
Tamarind – a small piece
Cumin seeds – 1 tea sp
Garlic – 5-6 cloves
Ginger --- 1/2 inch piece
Dry red chilies – 4-5
Sesame seeds --- 1 tea sp
Cinamon – 1/2 inch piece
Cloves – 2
Onion – 1 small cut in to small pieces
Oil --- 1 tea sp
Heat oil in a pan and fry all above ingredients one by one and grind with tamarind and little water in to a smooth paste
Slit the brinjals in to 4 (don't cut them just slit till half and leave the stem)
Heat 1 tab sp oil in a pan add brinjals and fry till the colour changes remove and keep a side.
Add chopped onion to the same oil and fry till light pink colour then add chopped tomato and fry till tomato become soft
Then add turmeric ground masala and salt to tasete mix well and cook till oil comes out
Now add fried brinjal and 1 cup water mix well and cover with a lid and let it cook till gravy becomes thick(it will take 7-10 min)
Serve with baghara annam (plainpulao)
If you don't like the sharp ness of the masala then don't grind cinnamon and clove with masala paste can add them to the gravy whole before onion can also add 3 cardamom also this will give a very nice aroma to the gravy

PUNUGULU - RICE AND URAD BEAN DUMPLINGS

Punugulu A simple and all time fav. tea time snack in ANDHRA PRADESHINGREDIENTS:---
Uard dal--- 1 cup (ulundu,uddina bele, minapappu split blackgram)
Raw rice --- 2 cups(don't use basmathi or boild or idli rice
Salt to taste
oil for deep frying
METHOD:---
Soak rice and dal togather in water for 3-4 hours then grind in to a smooth paste add salt and mix well.
This dough should be like vada batter don't add much water while grinding
Heat oil in a deep frying pan and make small balls out of the batter and drop in to the hot oil and fry till golden colour
Remove from oil and serve with coconut chutney and curryleaf powder(karivepaku kaaram)
Amma(my mom) use to make a dry powder with 1 cup of urad dal and 2cups rice in mill and when ever guest came instently she mix this dry powder with enough water to make vada batter and leave for 5 min and then make punugulu.
If you are not able to drop punugulu batter in to hot oil with hand then you can use a spoon for this.
soft, spongy yummy punugulu is ready for tea time.



If you like a sour taste then just leave the batter for 5-6 hours and then make punugulu but traditionaly we make them with fresh batter only
some people make punugulu with leftover idli batter but in Andhra we call them pulibongaralu and in Andhra we make idli batter with idli rava so if we make with that idli batter that pulubongaralu will be crispy and sour in taste
And this punugulu will be sopngy and not in sour taste
And you have a leftover batter of punugulu batter can make dosa s with that batter
Ihope you all enjoy this snake.

PEANUT BUTTER COOKIES

INGREDIENTS:----

1/2 cup --- Sugar

1/2 cup---- packed brown sugar

1/2 cup --- butter(room temperature)

1/2 cup --- peanut butter

1 no. --- egg

11/4 cup---flour

3/4 tea sp --- baking soda

1/2 tea sp--- baking powder

1/4 tea sp -- salt

METHOD:----

Cream the butter for 2 min. then add sugar,cream for 2 more min.

Now mix the peanut butter and egg

Mix togather the dry ingredients- flour,soda,baking powder and salt and add this to the sugar and butter mixture.

cover the dough bowl with a plastic wrap and refrigerate at least for 3 hours.

Preheat oven at 350F.

Shape dough into 11/4 inch balls plase about 3 inches apart on ungreased cookie sheet.

Flatten with a fork and bake till light brown colour about 9-10 min

Cool on baking sheet for amin. then transfer to rak to cool completely

Makes about 24-25 cookies

This is my entry for AWED- American event hosted by DK at http://culinarybazaar.blogspot.com/

DAPPALAM (MUKKALAPULUSU) RM 2 DAY -25

Dappalam or Mukkalapulusu is one of the famous dish we serve for festivals and for some occations. And to day it is time for my all time fav. Andhra dish. This one is a sweet and tangy stew with lots of vegetables(only Indian don't use carrot,coliflower cabbage, mooli,capsicum,potato traditionaly we use only vegetables like drumstic,brinjal,pumpkin,Andhra cucumber,sweet potato even we won't add onion and garlic to this) and with a little magic touch of jaggery and serve with hot plain rice and Muddapappu and Kachina neyyi .... oooh I can not waite Iam going to have it now mmmm.

Ingredients:---

Cucumber --- 1 small cut in to 1 inch pieces

Brinjal --- 4 no. cut into 1 inch pieces

Drumstick --- 1 no. cut in to 1 inch pieces

Pumpkin --- 1 small piece cut in to 1 inch pieces

Tomato --- 1 big chopped

Red chilli powder -- 1 tea sp

Turmeric powder --- 1 tea sp

Salt to taste

Jaggery --- 1 tab sp grated

Tamarind -- 1 big lemon sized(abou 5 gms or 1 tab sp Tamarind pulp)

For seasoning:---

Oil --- 1 tab sp

Red chillies -- 2 broken

Mustard seeds -- 1 tea sp

Fenugreek seeds -- 1/4 tea sp

Asafoetida -- 1/4 tea sp

A few curry leaves

METHOD:-----

Soak tamarind in water and extract juice with 1 cup water if useing tamarind pulp mix with 1tab sp tamarind pulp with 1 cup water.

cook all vegetables in 1 cup water with salt and turmeric till half cooked, then add tamarind water to the vegetables add red chilli powder mix well and cook till raw smell of the tamarind disappears and gravy becomes thick it will take about 10 - 15 min.

Now add jaggery mix well and cook 5 more min.

If you feel like gravy is not enough thick mix 1 tea sp rice flour in little water and add this to Dappalam in this stage.

Heat oil in apan add mustard seeds let them popup then add fenugreek seeds,asafoetida and curry leaves fry for few sec and add this to DAPPALAM.

Remove from fire and serve with rice and Muddapappu(cooked plain toor dal added little salt )and ghee and vadiyalu(vadagam, fryams sandige).

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Kamala 14)Roopa 15)Divya Kudua 16)Rekha 17)Divya M 18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh 21)Sripriya 22)Viji23)Kamalika24)Pavani 25)Karuna 26)Roochi

SPINACH AND PEPPER OMELETTE

Eggs --- 2

Butter -- 2 tea sp

spinach -- 1 cup chopped

Red Bell pepper--- 1/4 cup chopped

Green bell pepper --- 1/4 cup chopped

Salt to taste

Pepper powder -- 1/2 teasp

Cheddar cheese -- 1/4 cup shredded

METHOD :---

Beat eggs with a fork or a wire whisk till yolks and whites are well mixed.

Add chopped spinach and peppers, salt to taste pepper powder and half cheese mix well.

Heat butter in a skillet in medium heat till butter is hot and tilt the skillet to coat bottom with butter.

Quickly pour eggs mixture into skillet.Spread the egg mixture all over the bottom of the skillet with the help of a fork let them cook for few min. (don't over cook) sprinkle the leftover cheese on top of the omelette.

Here if you don't want brownish colour on top you can just fold the omelette and cook for few more min. both sides.

or just after sprinkle cheese flip the omelette the other side and let it cook till light brown colour as Ihave done check my pic.

this is a good way to get more iron in your diet.

Enjoy your break fast

This is my entry for DK s AWED- American event

DAALI THOY GOAN STYLE

Konkani s they have a beautiful,aromatic,very delicious cusine.Some of the recipes from there cusine like this daalithoy is very tastey and good for helth also.and this daalithoy is one of my fav. from Konkani cusine and very comfort food too. Daali thoy is the most basic and most loved dish in KONKAN cusine. This recipe is in Goan style,nothing more different between mangalore konkani daalithoy and a goan daalithoy, in goan style they use lots of curry leaves in seasoning and 2 tab sp coconut milk.any way here is the recipe for GOAN STYLE DAALITHOY INGREDIENTS:---
Toor dal --- 3/4 cup
Thick fresh coconut milk --- 2 tab sp
Ginger --- a small piece
Green chillies --- 2-4
Red chillies --- 2
Mustard seeds --- 1/2 tea sp
Asafoetida -- a pinch
curry leaves --- 2-3 strings
Sugar -- 1/2 tea sp
Ghee
salt to taste
METHOD:---
Cook toor dal with finely chopped ginger and green chillies and cook till soft.(dont add turmeric to this dal this dal should be in whitish colour,Traditionaly they wont add turmeric to this)
mash dal little and add coconut milk, salt and sugar mix well.
Heat ghee in a small pan add mustard seeds let them popup then add broken red chillies,curry leaves, asafoetida and add this to daali toy
Serve hot with rice.

EGG LESS BANANA BREAD

INGREDIENTS:---
All purpose flour --- 2 cups
Bananas --- 3 ripe
Oil ----1/4 cup(here I made a small change Uma used oilve oil and I used sunflower oil but no difference in the bread)
Sugar --- 1 cup
Vanilla extract --- 1 tea sp
Baking soda --- 1tea sp
Salt --- 1 tea sp
Chocolate chips ---- 1cup(semi -sweet chocolate chips)

METHOD:---

Pre heat the oven at 350F for 10 min.

Mash the Banana in to a smooth paste can use a fork for this.

Add oil,vanilla,sugar to this banana mixture and mix well.

sift flour, salt,Baking soda togather in abowl and add this dry ingredients to the banana mixture with chocolate chips mix well.

Mix till flour will blended in well ,but not over mix it

Pour the mixture in to a loaf tin and bake at 350F

Bake the bread for 45-60 min. or till a tooth pic will come out clrean

Then cool the bread in the pan it self for 10 min.and then remove from the pan to cool completely on a wire rack

When it is cool enough to touch then cut in to pieces

enjoy your break fast

This recipe I have adopted from Uma of Essence of Andhra Ilike the recipe and enjoyed a lot Thanks for a such a delicious recipe Uma

BATATE SONG

BATATE SONG ----A KONKANI SPICY POTATO CURRY

BATATE SONG is an amazing KONKANIdish.It has a nice spicy,tangy flavour and it is very easy to make. And you can enjoy this with plain rice or with chapathi s

And here is the recipe....................

INGREDIENTS:----

Potatoes --- 2 cut in to cubes

Onions ---- 2 chopped

Turmeric powder --- 2 tea sp

coriander powder --- 1 tea sp

Fenugreek seeds --- 4-5

Tamarind pulp --- 2 tea sp

Red chilies --- 5-6

Salt to taste

dry roast red chillies and Fenugreak seeds and grind with coriander powder, coconut and tamarind adding alittle water grind in to a smooth paste.

FOR SEASONING :----

coconut oil --- 1 tab sp

Mustard seeds --- 1 tea sp

A few curry leaves

Tomato ---1 chopped

chopped coriander leaves

METHOD:----

Peeal and cut potatoes in to cubes and cook then in enough water for 15 min. and leave a side.

Heat oil in a pan add mustard seeds let them popup,Then add curry leaves, add choped onion and fry till soft and then add chopped tomato and turmeric powder cook till tomato become soft.

Now add ground masala and salt to taste,and fry for 2-3 min, then add cooked potatoes add 1 cup water and mix well and let it boil for 5-10 min.

Serve hot with rice or chapathi even this tastes very well with soft dosa s

POACHED EGG WITH CORN AND SPINACH

Poaching Eggs is one of the esaiest,quickest,and low calore way of prepering eggs,as there is no added fat.Poached eggs make great addutions to salads,or sandwiches,or just served simply with tost and a little salt and pepper.

Here is the recipe how to make a poached egg.............

INGREDIENTS:-------

Fresh egg -- 1 no

Vinegar ---1 tea sp

use a shallow pan and aslotted spoon

METHOD:---

First boil water in a shallow (or you can use a soucepan also)pan add vinegar bring a boil and keep it in alow flame.

The vinegar will help the egg whites to congel more easily (I used normal vinegar you can use any other white vinegar rice vinegar will works well)

Crack egg in asmall cup 0r bowl,then place near the surface of the hot water in the pan and gently drop the egg in to the water. With a spoon move the egg whites closer to their yolks.This will help the egg whites hold together.

switch off the heat cover the pan with alid.Let sit for 4 min.,or till the egg whites are cooked.

Then lift eggs with a slotted spoon and season with salt and pepper.

For toping

1/2 cup --- sweet corn

1/2 cup --- chopped spinach

1/4 cup --- sliced onion

1clove --- garlic chopped

1/2 piece --- red capsicum chopped

1tea sp ---olive oil(if you like you can use butter here that will give a good taste)

Salt and pepper for taste

METHOD:----

Heat oil in a pan add garlic and onion fry for 1 second then add red capsicum keep stiring then add chopped spinach,and sweetcorn and fry for 2 seconds and remove from the stove and add salt and pepper for taste and leave a side

Let us see how to serve this with poached eggs............

Take a plate and first place a bread slice (Iserved with home made egg less banana bread (recipe comming up in my next post)but you can use what ever you like normal bread or even brown bread will give a better taste)

Now place poached egg on top of the bread slice.

Then top with corn and spnich mixture,serve with any fersh juice for breakfast

CHIROTI/ PENI

Ingredients:-----
Maida --- 1/2 cup
Chiroti rava(fine samolina) --- 1/2 cup
Salt a pinch
Ghee -- 2 tab sp
oil for deep frying
Sugar powder -- 3/4 cup
Cardamom powder --1/2 tea sp
Rice flour ---2 tea sp
ghee -- 2 tab sp

METHOD:-----

Mix flour,rava, and first 2tab sp ghee and rud with hand to make abread crumbs like flour then add sufficient water and make a dough like puri dough.And leave it for 1/2 hour.

Make a paste with rice flour and second 2 tab sp ghee and keep a side.

Make 7small ball s with the dough and roll out in to thin chapathi s.

Keep one chapathi on a flat bord and apply rice and ghee mixture,and keep the next chapathi on the first one.This should not cover the first one(see my pic on the top).do the procedure with all 7 chapathi s.

Roll the chapathi s like mat in to atight roll dont apply pressure.And cut the roll in to 2 inch pieces.

Rolleach pieces in to small circles roll from center to the side,dont give pressure.The layers should be visible.
Deep fry the chiroti s in a hot oil(normaly they fry them in ghee or vanaspathi that will give a divine taste and nice aroma but here i didn't use ghee for frying allredy i used a lot of ghee in this so If you wnat you can fry themin ghee or vanaspathi.)

Fry in a low flame while frying push the chiroti to down in the oil for a second this will give more layers visible.

Take out from the oil and spread sugar and cardamom mixture.

store in a airtight container. This will stay for atleast 10 - 15 days

This will also serve with Badam milk .

UKKARISIDA AKKI ROTI & HEEREKAYI PALYA

Rice flour roti with ridge gourd curry For UKKARISIDA AKKI ROTI:--------
Rice powder --- 1 cup
Water ---- 2 cups
Salt to taste
Boil water in a pan add rice flour and salt don't mix cover and leave in alow flame for 6-7 min
this time keep an eye on it water will boil and overflow keep removing the lid for every few min.
now switch off the stove and mix the flour with a spoon let it cool for some time
then knead in to a soft dough and make small balls and make chapathis
heat a tava and roast the roti s (if you like can add oil when frying the roti s
and serve hot with palya

Heerekayi palya-----Ridge gourd stir fry----- Beerakaya kura ----- turai subji

this is a very good combination with akki roti or any other roti s or even with hot plain rice and here is the recipe.............

Ridge gourd --- 2 no. cut in to 1 inch pieces

Turmeric powder -- 1/2 tea sp

curry leaves a few

oil -- 1 tab sp

Salt to taste

Sambar powder --- 1/2 tea sp

Mustard seeds -- 1/2 tea sp

For palya podi:-----

Grated coconut --- 2 tab sp

Red chillies -- 3-4 (or according to your taste)

cumin seeds --- 1 tea sp

dry roast red chillies and cumin seeds in a fry pan and grind in to a powder first and then add all other ingredients and grind in to a coarse powder.

Heat oil in pan and add mustard seeds let them popup add curry leaves

Now add ridge gourd pieces and cook till ridge gourd become soft.

stir 3 more min.now add little water mix once and add masala powder sambar powder, turmeric powder, salt to taste mix well and cover with a lid and cook for 5-8 min

mix well and remove from fire cover and leave for few min. coverd, then serve hot with akkiroti.

VANGI BATH KARNATAKA STYlE

Vangi bath is a Karnataka special and is a full meal itself.In Karnataka it is prepared with the long green variety of brinjals but Ididn't get that veriety here so I used the normal brinjals

And here is the recipe

FOR VANGI BATH POWDER IN KARNATAKA style............

Coriander seeds -- 1tab sp

Chana dal -- 1 tab sp

urad dal --- 1tab sp

poppy seeds --- 1/2 tea sp

seasame seeds -- 1 tea sp

cloves -- 2 no.

Cinamon --- 1/2 inch stick

Red chillies --- 2-3

Dry coconut -- 2 tab sp

oil -- 1 tea sp

Heat oil in a pan and fry all above ingredients till light brown colour and make powder and store in a air tight container.

RICE --- 1 cup

Wash and soak rice in water for 10 min then cook till done and let it cool

Brinjals -- 200gms cut in to 1 inch pieces

potato -- 100 gms peel the skin and cut in ti 1 inch pieces

capsicum --- 1 small cut in to small pieces

Mustard seeds --- 1/2 tea sp

pea nuts --- 1 tab sp

Salt to taste

Turmeric -- 1/2 tea sp

METHOD:-----

Heat oil and add mustard seeds and let them pop up then add pea nuts fry till golden colour then add potato pieces and let them cook till tender, then add brinjal pieces and fry till almost done

Now add capsicum pieces and fry for few min. then add turmeric powder.salt to taste,vangi bath powder and fry for few more min (if you like you can add 1 tea sp tamarind paste or 1 te sp lemon juice to this).

Now add cooked rice and mix well.

serve hot with any raita or any thing you like.

I like to have this with out any side dish

This one is a very good choice for lunch box.

MADDUR VADE

A uniqe snack from Karnataka,Maddur a place which is in Mandya district of Karnataka state.Maddur lies in between the cities of Bangalore and Mysore.If you go by train or bus from Bangalore to mysore can get this vade on stops in small tea shopes.when I had this vade first time in maddur it self in a small hotel than I gon in side the kitchen of that hotel and got the recipe from that cook ( this is my habit if i like the food where ever I eat i try to take the recipe from the same cook or chef if possible),and from that time this crunchy snack became a fav. in my home.

INGREDIENTS:----

1/2 cup --- semolina (upma rava)

1/2 cup -- rice flour

1/2 cup maida/all purpose flour

5 ----green chillies chopped

2----- onions chopped

2 tab sp----coriander leaves chopped

a few curry leaves chopped

3 tab sp --- melted ghee

1 tea sp ---salt

oil for deep frying

METHOD:----

Mix all above ingredients with melted ghee and little water to make a stiff dough.

Take a plantain leaf piece or any thing that you can flatten vade on it .

Make small balls of the dough and flaten on the leaf like masala vade(if you want to make them thin you can do that will stay for some time but if you make them like masalavade they won't stay for long).

Heat oil in a deep frying pan and fry the vade 5-6 at a time till golden colour

Remove and serve hot or cool with coconut chutney.

EGG LESS FRUIT CAKE

1 cup --- all purpose flour
1/2 cup --- sugar
1/4 cup – sugar
1/2 tea sp – cinnamon powder
3/4 cup – fresh orange juice
A few drops vanilla essence
1/2 tea sp --- baking powder
1tea sp – baking soda
2 tab sp – orange marmalade or jam
1/4 tea sp –salt
DRY FRUITS:---
1/2 cup – raisins
1/2 cup – almonds chopped
1/2 cup –dates chopped
1/2 cup cashews chopped
Or you can use any dry fruits you like
Preheat the oven for 350F about 10 min.
Take all dry fruits in a bowl .Melt butter and add to dry fruits, mix well .
Heat 1/2 cup sugar with 1 tab sp water to make caramel(bring to a dark brown colour don't burn this . If you burn the sugar cake will become bitter so careful
Add this to the dry fruits and butter mixture
When it is cool a little bit add orange juice,1/4 cup sugar, cinnamon powder, essence mix well,
Siev together flour and baking powder, baking soda and add this to dry fruit mixture little at a time keep mixing with a spoon
Grease a baking dish and pour the batter in to it and bake it at 350F for about25-30 min. or till a knife inserted in side will comes out clean
Waite till it cools down to the room temperature and then cut in to pieces
Enjoy your fruit cake

UDUPI BELE SAARU

Udupi is very famous for its temples specially I love Krishna temple in Udupi. In udupi Krishna temple they serve tastiest mid day meal for devotees, and the taste of the prasadam ooooh I don't have any words to express just heavenly.
I have a friend geeta she is from Udupi. She is a very good friend of mine, this recipe is from her and she is a great cook too. Thanks a lot dear geeta for the recipe miss you a lot dear.
And here is the recipe................

For SAARINA PUDI:------

Red chillies --- 3-4

Coriander seeds --- 1tea sp

Fenugreek seeds --- 1/4 tea sp

cumin seeds --- 1/2 tea sp

coconut oil or ghee --- 1 tea sp

A few curry leaves

Asafoetida -- a pinch (opt)

Heat oil or ghee in a fry pan and fry all above ingredients one by one.

Take care not to burn any thing.

Powder all to gather.

this will stay for 7 days after 7 days the aroma will decreas so beter make fresh.

FOR UDUPI BELE SAARU:------

Toor dal --- 1/2 cup

Saarina pudi ---- 2 tea sp

Jaggery --- 2 tea sp

Tamarind extract ---1/4 tea sp or 2 -3 pieces of tamarind soak in water.

Asafoetida --a pinch

turmeric -- a pinch

oil -- 1 tea sp

Mustard seeds ---- 1/2 tea sp

Red chillies ----1

Coriander and curry leaves ---- a few

Salt to taste

METHOD:------

Cook dal with turmeric.

Take out the juice of tamarind and add 1 cup water or dilute tamarind extract with 1 cup water.

Add jaggery and cook till jaggery melts, then add cooked dal,saarina pudi, salt and chopped coriander and curry leaves and let it boil for 4-5 min.

Heat oil in a other pan add mustard seeds and let them popup then add asafoetida,and add this to belesaaru.

Serve hot with hot plain rice and happala and little ghee.

SET DOSA AND SAAGU

For set dosa:-----
Raw rice –1 cup
Par boild rice – 1 cup
Urad dal --- 1/2 cup
Salt to taste
Toor dale – 1 tab sp
Fenugreek seeds – 1 tea sp
METHOD:----
Soak both rice and dal in enough water for 4 hours and grind in to a smooth batter with adding some water this should be like oothappam batter consistency.
Now leave it for over night to ferment.
Next day morning add salt to taste mix well and make set dosa s.
Heat a dosa pan and pour 2 laddle full batter on it and don't spread it just pour the batter and leave to cook .
This should be like a thick pan cake,drizzle some oil on the edges and let it cook for 2 min and then flip the other side and cook till slightly rosted this will take less then 1 min.
Serve hot with saagu and coconut chutney.

For saagu:---
Mixed vegetables – 1 cup (I used carrot,green bell pepper potato,chow chow)
For masala:--
Coriander seeds – 1 tea sp
Poppy seeds – 1 teasp
Cinnamon – 2inch stick
Cloves – 2
Red chili s – 2-3
onion ---1 small chopped
METHOD:----
Roast all above ingredients and grind with 2 tab sp coconut and 2 tab sp roasted chick peas(porikadali,putnalu,chutney dal)add alittle water and grind in to a smooth paste
Heat 1 tab sp oil in a pressur cooker add ground masala and fry till oil leaves the sides
Now add the vegetables and salt to taste 1/2 tea sp turmeric powder mix well and add 1cup of water and cook till 2 whistles.
Remove and serve hot with set dosa,dosa,chapathi and idli also

CREAMY ROSTED RED BELL PEPPER SOUP

Again one more lovely soup from my Fellow blogger Curry Leaf we enjoyed it a lot

I didn't make any changes in this and here is the delicious CREAMY RED BELL PEPPER SOUP recipe

INGREDIENTS:-------

Red bell pepper --- 2no

Onion --- 1 no

Garlic cloves --- 1-3

butter -- 1 tab sp

Coriander leaves --- a few

Tomato paste -- 1 tab sp or 1 small tomato chopped

Heavy cream -- 1/2 cup

Corn starch --- 2 te sp

water or stock --- 1 cup

salt and pepper as per taste

Red chilli flakes or any other spice as per taste(I used wight pepper pow.)

METHOD:------

Cut bell pepper in to length wise in to halves and place skin side up on a baking sheet, and place under a broiler for 10 -12 min.

untill the skin charred amd liquid oozes out of the bell pieces.

Remove the bell pepper pieces and seel them in a ziplocbag and let them sweat in side the bag and cool so that it become easyier to remove the skin.

Once they are esy to handle peel the skin and chop them in to small pieces,

chop onion ,coriander, if useing tomato chop in to small pieces and crush garlic

Now melt butter in a pan add onion and garlic and fry till raw smell dissappears,then add bell pepper, tomato and add water and bring to a boil,and let it simmer for 5-10 min.

add spice, salt, coriander leaves, and corn starch mixed in water mix well and simmer for few more min.

then add cream and let it heat for some time.

now remove and cool the soup for a min. and blend it in a blender by batches

Garnish with cream and tosted bread pieces or Serve with your choice of bread or any thing you like

I served with chicken tikka

RAGI MUDDE-- MASSOPPU

Ragi Mudde a very helthy meal from KARNATAKA.Normaly I make ragi mudde with Bassaru a another delicious dish from Karnataka, but when i saw this combo of Ragi mudde and Massoppu in LGs Taste of Mysore long back ,I wanted to try this one and now I tried it for my RM Karnataka theem. Thank u somuch LG for such a delicious combo we loved it.Ragi Mudde, a popular food of Karnataka. It is a staple food of farmers in southern parts of Karnataka.
For Ragi Mudde :------
Ragi(Finger Millet) Flour : 1 cup
Semolina (upma rava or very fine wheat rava)
Water : 2 cups
Salt to taste
Heat 2 glasses of water, add salt and rava and let it cook till soft.
Add 1 cup of millet flour to boiling water & rava mixture and reduce the flame to medium,Let it cook for 3-4 mins. After 3 mins take the vessel from the stove and mix it with a wooden stick make sure that there are no lumps
Spoon the flour to a edgeless plate. Wet your hands and make a nice ball.Punch a little hole in the center and add a drop of ghee :) and serve hot! It tastes good when it is hot.

Mossoppu is a blend of fresh greens cooked with pigeon peas, garlic and green chillies. It is served with Ragi balls.
Spinach ---- 1 bunch finely chopped
Toordal --- 1 cup
Garlic--- 3 no crushed
Onion : 1 cut in to small cubes
Turmeric : 1 pinchGreen Chillies : 4-5 or according to your taste
Grated fresh coconut : 2tbsp
.Coriander powder : 1tsp (freshly toasted and coarsely powdered will give a better taste
Tamarind juice : 2tbsp
sambar powder or huli pudi or saarina pudi --- 1 1/2 tea sp
Oil --- 1 tab sp
Mustard seeds – 1/2 tea sp
Cumin seeds – 1/2 tea sp
red chillies --- 2 broken in to small pieces
A few curry leaves,
Asafetida --- a pinch
Combine the dal, spinach, chopped onion, garlic and green chillies in a pressure cooker and cook till 3-4 whistles.
Heat oil in a pan Add the mustand, curry leaves and hing, and add this to cooked spinach mixture.
Add tamarind salt,coriander powder, coconut and saarinapudi, Bring it to a boil.
Check and adjust flavors accordingly.
Massoppu is ready to eat with ragi mudde.

PARIPPU PRADHAMAN

PESARA PAPPU PAYASAM KERALA STYLE----
Green gram dal (cherupayaru parippu, moong dal)---1 cup
Thick coconut milk --- 1 cup (you can use canned coconut milk also if you are using that it will take 1/2 can)
ripe banana --1no.(small varietie)
ghee -- 3 tea sp
Jaggery -- 3/4 cup grated
Cardomom powder -- 1 tea sp
Cashew nuts and raisins a few
METHOD:----
Heat ghee in a pan add cashew nuts and raisins and fry till golden colour remove and keep a side.
Now add moong dal (cherupayaruparippu) to the same ghee and fry till light red in colour.then add enough water to the dal and cook till very soft
now heat jaggery with a verry little water just melt the jaggery and add this to cooked dal, and mash well with hands or use a potato masher(dont grind in a mixee or a blender).
Now add coconut milk and alow it to boil
Mash well the ripe banana with little coconut milk and cardomom powder and add this to boiling Pradhaman mix well and alow it to boil for 2-3 min
Now add rosted cashew nuts and raisins mix well.
Serve hot or cold.

PAZHAM PORI

Pazham Pori is a sweet dish made with ripe plantains dipped in flour mixed with sugar. This popular snack which we can see usually in road side tea-shops (tatta kadai s)in Kerala . It is easy to prepare and it goes well with a cup of tea. Here goes with the recipe of delicious Pazham pori
Ingredients:----
1---- ripe plantain (Nendram Pazham)
1---- cup plain flour/ all- purpose flour/ Maida
½ cup--- sugar
1/4 teasp---- turmeric powder
A pinch of salt
Oil for deep frying
Peel plantains, cut is two halves, and slice each halves into four to six slices. From One plantain I got 10 pieces .
Mix flour with ½ cup water to make a smooth batter, add sugar, turmeric, and salt.
Heat oil in a pan; dip plantain slices in batter and deep fry till golden brown
( like bajjis) . Drain and serve hot with tea.

MINTY PEA SOUP

This beautiful and helthy mint flavored soup I have adopted from DK shttp://culinarybazaar.blogspot.com/ and believe me this soup was so delicious THANKS DK for such a nice recipe.And here is the recipe . Idid'nt change any thing only she used red potato and I used normal potato. And the recipe is like this---
INGREDIENTS:----
Onion --- 1 chopped
Potato -- 1 large cut in to cubes
garlic cloves -- 2-3 minced
ginger 1 inch grated
Fennal seeds -- 1 tea sp
coriander and cumin powder --- 2 teasp
milk -- 1 cup
yogurt -- 1/2 cup
peas -- 1 cup
Mint chopped --- 3-4 tab sp
Salt and pepper as per taste
METHOD:--
heat 1 tea sp oil in a sauce pan add ginger, garlic, onion and potato add salt and stir foe 2-3 min.
then add coriander and cumin powder,fennal seeds, and stir for few more min.
Now add 1cup water cover with a lid and cook for 5 min.
Then now add peas, mint and milk and cook till soft.
Remove from flame and let it cool and then blend till creamy,
again pour it back to pan and add yogurt , and season with salt and pepper
Serve hot with and bread or dinner roll

PAVAKKA THORAN

PAVAKKA--- KARELA--KAKARAKAYA--BITTER GOURD

INGREDIENTS :----
BITTER GOURD --- 2no
ONION --- 1no
GINGER ---- 1inch piece
GREEN CHILLIES -- 2no
GRATED COCONUT --- 1cup
MUSTARD SEEDS --- 1 teasp
COCONUT OIL -- 1 tab sp
TURMERIC POWDER --- 1/4 tea sp
SALT TO TASTE
METHOD:----
cut bitter gourd in to very small pieces (if you like you can great the gourd)
chop onion,green chillies, ginger in to very small pieces and mix with bitter gourd pieces, and grated coconut.
Heat oil in a pan add mustard seeds let them crackle and add bitter gourd mixture,add salt and stir well
cover with alid and cook for 7-10 min.stir in between
remove and serve hot with plain rice

KAALAN

KAALAN a kerala delicocy,I love to have this curry with hot plain rice, andI got this recipe from my friends mom who lives in tiruvanantapuram long back when Iwent to there place aunty made this for lunch one day . and I was behind her for the recipe so sweet she is, again she made this in front of me and I got the recipe THANK YOU SO SO MUCH lakshmi aunty.




INGREDIENTS:----

Half ripe banana-- 2 no cut in to 1 inch pieces

coconut 1/2 cup

curd -- 1/2 cup

green chillies -- 2 no

cumin seeds -- 1/4 tea sp

turmaric powder -- 1/4 tea so

fenugreek seeds -- 3-4 seeds

mustard seeds -- 1/4 tea sp

dry red chillies -- 3-4

water --- 1 cup

salt to taste

coconut oil -- 1 tab sp

a few curry leaves

METHOD:---

Cook banana in water and turmeric powder for 5 min.

Grind coconut ,cumin seeds, green chilli in to a coarse paste with curd and add this coconut paste to banana and switch of the flame, cover and leave for few sec so that it will become warm(please don't boil it if you boil the curry after add the curd then curd will get curdle that won't give a good look to the curry but taste won't change)

now if you want add a little water and mix well

Heat coconut oil in a pan add mustard seeds.dry red chillies and then add fenugreek seeds fry till goldean and add curry leaves then add this to KAALAN(banana mixture) mix well

Serve with hot plain rice

one thing I want to share with you all about coconut oil If you cook coconut oil in aright way that will give very very nice aroma to your curryes

If you dont like coconut oil you can use any other oil as you like

And you can use other veges like pumpkin,yam drumstick

APPLE AND BANANA CHOCOLATE PAN CAKE

2 Granny Smith Apples -- peeled cored and chopped

1 chopped --- ripe banana for toping.
3----eggs

1/2 cup milk ( I used low fat milk)

1/2 cup all-purpose flour
1/2 cup unsalted butter -- cut into 2 1/4-cup pieces , this is as per
recipe but I used less then 1 tab sp I just grease melted butter to the pan with the help of brush.
1 tab sp--- sugar
1/3 tea sp -- ground cinnamon

1 tab sp --- chocolate sauce (or if you like little more choco flavor you can add melted cooking chocolate also. My hubby don't like chocolate flavor much so I used chocolate sauce)

METHOD :--
In a bowl, mix the sugar with the cinnamon powder and all purpose flour,chopped apple,banana (here add half banana pieces and keep some for toping you can do this with apple pieces also) and chocolate sauce lightly beaten eggs, milk and Mix well till they combine well.
Grease a pan with little melted butter and pour 1 table sp. Full pan cake mix and make semi circle and let it cook for few sec.
Then sprinkle some powder sugar and banana pieces on top and pray a little melted butter on it and turn the other side and cook till it turns light golden colour
Remove from pan and serve immediately with any syrup and grilled apple enjoy your break fast with any fresh juice
I served this with carrot and orange juice
Cook them in a very low flame I cooked them little dark you can remove little before.
And I toped one pan cake with apple slices and the other with banana slices
You can change the fruit as you like.

This is my entry for AWED- American hosted by DK