GULAB KI SHARBAT

AWADH A HISTORICAL REGION OF NORTH INDIA.Which was known as the united provinece of AGRA and OUDH(Ithink this name was from British period).The treditionl capital of AWADH has been LUCKNOW,the capital of the modernday UTTAR PRADESH.Inthe ancient hindu kingdom it is called by Kosala with the capital of AYODHYA,under the MUGHALS it became AWADH

and it is a province of Mughal Empire.Awadh was a welthy kingdom by its won history , culture and cusine.

AWADH is a hundu kinkdom before Mughal empire so there is a mixed culture in cusine also.The Awadh region has its own distinct Nawabi style cusine. this gave birth to the dum style of cooking which has become synonymous with Lucknow to day

In Awadh (Lucknow) culture offering Sharbat is tradition,Let us see what is Sharbat.Sharbat is a thick sugar syrup with a aroma of fruits or flower or some times with herbs also.Sharbat is a word derived from Arabic word Sharbah meaning a drink. the syrup is diluted with water and served with ice, or some times with milk or evaporated milk also and also some times may be used to pourover the desserts.In this way of AWadh cusine here I am with a traditional sharbat recipe

and here I go with GULAB KI SHARBAT (ROSE PETAL syrup)

INGREDIENTS:-----

Rose petals ---- 2 cups (freshly picked red rose petals)

Cardamom --- 2

sugar --- 2 tab sp

Lemon juice --- 1 tab sp

Pomegranate juice -- 2 tabsp

Cold water --- 3 cups

Boiling water --- 6 cups

Ice --- 1/4 cup (but now in this pic Ididn't add Ice because it is winter here so i had it like that with out ice)

METHOD:----

Crush the Rose petals and place them in a big bowl.

Add boiling water( do this process in a steel or any metal pan not in a nonstick pan) and cardamom and leave aside for over night.

Strain rose and cardamom water in to other bowland add sugar,lemon juice,pomegranate juice mix well till the sugar dissolves

serve in a glass half filled with ice

the other version.........

make sugar syrup with one string consistency add crushed rose patels,cardamom and leave for over night then strain and mix with other juices mix well and store it in abottle this will stay for 1 week and you can use this for desserts topings

Ididn't add any color or any preservative this one is with its own aroma of rose patels and cardamom.

Enjoy your SHARBAT

And this is my first entry for RCI: Awadhi Cusine hosted by SIRI at Siri's Corner

http://siri-corner.blogspot.com/2008/12/announcement-of-rci-awadhi-cuisine.html

PALAK PARANTHAS ---- INDIAN BREAD WITH SPINACH

Palak Parantha is a very tasty way of eating your greens. This recipe is a healthy varietion of parantha. It is made with fresh Spinach leaves and whole wheat flour and served with curry and pickle and a cup of curd (yogurt).It can be eaten at break fast,lunch or dinner,and it is perfect food to take for lunch box or picnic.It is good to eat even after a few hours.You can make the dough and keep it in the fridge for 2-3 days and make paranthas when you want.
And here Igo with the recipe of Palak parantha (my variation).
INGREDIENTS:---
Spinach leaves --- 1 bunch very finely choped(or 11/2 cup very finely choped
Wheat flour --- 1 cup
Jawar flour --- 1 cup(insted of jawar you can use 1/2 cup besan and 1/2 cup more wheat flour,this Iused for a change)
Garlic --- 3-4 very finely chopped
Green chilies ---3 finely choped
Onion --- 1 small very finely choped
Cumin seeds --- 1 tea sp fry in a dry pan and crush with hand
salt to taste
Chat masala --- 1/2 tea sp
Oil for frying
Butter --- 1 tea sp
METHOD:---
Heat butter in a pan add garlic,green chilies, onion and cumin seeds stir for few sec. then add choped spinach and stir till raw smell of spinach goes.
Take flour s in abig bowl add spinach mixture, salt to taste.chat masala and make adough and leave for 5 min.
Make 7-8 balls from the dough and roll them in to curcles and make a small hole in the center of the parantha so that it can cook well.
Heat a griddle(parantha pan ) put the parantha let it cook for 1 sec and flip the other side and cook 1 sec. this side also then aply oil both sides and fry till light golden color and remove from griddle.
Serve with any pickle and curd(yogurt)
Ilike to have this with sweet dahi and pickle
For sweet dahi..... for 1 cup well beaten dahi add 1 tab sp grated jaggery(gud, bellam, can use 1 tab sp sugar also)
but here I served with paneer bhurji (paneer bhurji recipe coming up)

SPINACH AND CHEESE STRATA

Frittata s and Strata s are much more than Italian omalattes. there are many more variations in this strata recipe .This is a full meal with eggs,milk,cheese Bread and vegetables(also can use meat in this).

I was inspired by sweatha of curryleaf for this recipe,when i saw her Spinach Strata .But she made it in a vegetarian way,she replaced eggs with tofu,and heavy cream for wet mix there I use full cream milk and eggs any way thanks for the inspiration sweatha

here i go with the recipe...........

INGREDIENTS:----

Crusty Italian Bread --- 1 loaf -- cut in to 1 inch cubes(Iuseed whole grain bread)

Spinach --- 2 cups chopped

Onion -- 1 medium chopped

green bell pepper--- 1/2 cup chopped

corn kernels --- 1/2 cup

Cheddar cheese -- 1/2 cup shredded(Ihave some cheddarjack with jalapenopepper so iused it and it tastes great)

Mozzarella cheese -- 1/2 cup shredded

Red chili flakes -- as per taste

oregano -- 1/2 tea sp

nutmeg powder ---1/4 tea sp or a pinch

salt to taste

For wet mix:--

Eggs -- 6no.

butter --2 teasp

milk -- 11/4 cup

Dijon mustard -- 2 tab sp

METHOD:----

Heat butter in a pan and add chopped onion and cook till onion become soft and add chopped spinach little salt, bell peppers,corn kernels and netmeg,red chili flakes,dried oregano and stir for 3-5 min. and remove from heat.

Spread one third of bread cubes in a greased gratin dish or other ceramic baking dish( Iused 9innc round cake dish) and top evenly with one third of spinach mixture and sprinkle with one third of each cheese.

Repeate the layering twice ending with cheese.

Whisk together milk,eggs, mustard,salt to taste,whisk well and pour over strata. chill strata, cover with plastic wrap at least 8 hours or over night(for bread to absorb the wet mixture)

Preheat oven at 350F. Let strata stand for room temperature for 30 min.

Bake strata uncovered, in middle of the oven till puffed,golden brown,bake till 45 - 55 min. cool for 5 min. before serving.

BIYYAM RAVA UPMA

Biyyam rava --cream of rice --- akkitari --- arisi rava

Wash rice and spread them on a white cloth and dry in the shade and grind in to rava consistency.
Rice rava – 1 cup
Onion – 1 small chopped
Green chilies – 2-3 slit
Ginger --- 1 inch piece chopped
Oil and ghee – 1+1 tab sp
Mustard seeds – 1/2 tea sp
Cumin seeds --- 1/2 tea sp
Chana dal --- 1 tea sp
Cashew nuts – 1 tab sp broken
A few curry leaves
Water –2 cups
Salt to taste
Heat oil in a pan add mustard seeds let them popup and add cumin seeds, chanadal, cashew nuts and fry till light brown colour.
Now add chopped onion, curry leaves, chopped ginger and green chilies and fry till onion become transparent.(here you can add finely chopped vegetables like carrot, beans, green peas, potato).
Now add 2 cups of water and salt to taste mix well and bring to a full boil.
Now add rice rava mix well and cover with a lid and cook for 4 min.
Now open and add 1 tab sp ghee mix well and again cover with lid and cook till done it will take another 3-5 min.
Serve hot with coconut chutney

PULUSUANNAM

A tangy tamarind gravy mixed with rice.This is a good choice for lunch box and picnic s Cooked rice – 1 cup
Onion – 1 chopped
Tomato – 1 chopped
Ginger – 1 inch piece chopped
Garlic --- 2-3 cloves chopped
Green chilies --- 2-3 chopped
Tamarind – small lemon size(about 5 gms)or 1 tab sp tamarind pulp
Oil --- 1 tab sp
Mustard seeds --- 1/2 tea sp
A few curry leaves
For powder:---
1 tea sp – coriander seeds
11/2 tea sp -- cumin seeds
3-4 seeds – fenugreek seeds
Dry roast all above ingredients in a pan and make a powder of it. Here we need 1 tea sp powder you can keep the leftover powder in a air tight container, and can use it in any other gravy s.
Turmeric powder – 1/2 tea sp
Red chili powder --- 1 tea sp
Salt to taste
Soak tamarind in water and extract thick juice with 1 cup water, If using pulp dilute with 1 cup water
Heat oil in a pan add mustard seeds let them popup and add curry leaves then add chopped onion and fry till light brown color now add chopped ginger and garlic then add chopped tomato cook till tomato be come soft
Now add turmeric powder ,red chili powder, salt to taste mix well and add tamarind juice and let it cook till become thick and leaves oil from the sides stir in between this will take about 10 min.
Now add coriander and cumin. fenugreek powder mix well remove from fire and cool it.
Spread rice in a plate or a big bowl add 1 table sp of this tamarind gravy mix well check the taste if you need more tangy you can add the tamarind gravy check salt also need you can add salt also mix well and cover with a lid and leave for some time(as long as possible)
And enjoy with plain fried potato curry or with boil eggs and peel the skin and fry the whole egg in little oil switch of the flame and add salt and red chili powder mix once and serve with pulusuannam
Even mixture is a good combo with this rice
If you have left over gravy(pulusu) you can store this in the fridge for 1 week

And this is my entry for Srivalli s RICE MELA

MINT AND CORIANDER RICE

Cooked basmati rice --- 11/2 cup
Mint leaves --- 1/2 cup chopped
Coriander leaves – 1/2 cup chopped
Onion --- 1 small sliced
Green chilies --- 3-4 cut in to half's
Butter or ghee – 1 tab sp (I used butter)
Ginger garlic paste – 1 tea sp
Cinnamon --- 1 inch piece
Cumin seeds --- 1 tea sp
Cloves – 3-4
Cashew nuts – 1 tab sp broken in to small pieces
Salt to taste
Melt butter in a fry pan add cumin seeds, cinnamon
,clove, and broken cashew nuts and fry till cashews become golden colour
Now add sliced onion and green chilies and fry till onion become transparent.
Then add ginger garlic paste and stir once and add chopped coriander and mint leaves stir well and add rice and salt to taste mix well and sprinkle very little water cover with a lid and leave in a very low flame for 5 min.
Serve hot with raita and any side dish
And this is my entry for Srivalli s RICE MELA

KAJJIKAYALU

INGREDIENTS:-----

Maida -- 1 cup
Ghee -- 31/2 tab sp
Apinch of salt
Oil/ghee for frying
For filling:---
Grated dry coconut --- 1 cup
Sugar 3 cups
Almonds -- 1/4 cup chopped
Raisins --- 1/4 cup
Cashews -- 1/4 cup chopped
Poppy seeds -- 1 tab sp
Cardamom powder -- 1 tea sp
METHOD:---
Shift flour and salt in to a bowl add ghee and rub well add water and make afrim dough and leave a side coverd.
Heat 1 tab sp ghee in a pan and add chopped nuts and raisins and fry till golden colour thenadd poppy seeds and add grated coconut mix well and remove from fire cool and add sugar and cardamom powder mix well.
Divide the dough into small ball and roll them in to round s like puri s.
Place a spoon full filling in the center and fold as half moon.
Use a cutter to creat the fluted crescent border and remove the excess dough
Heat oil in adeep frying pan and deep fry the Kaggikayalu in the hot oil till golden and crispy.
Store them in a air tight container
another version for filling use grated fresh coconut and 1 - 11/2 cup milk mix all dryfruits, milk,coconut,cardamom powder and poppy seeds and cook till the water evapourates and use as a filling for Kaggikayalu.

CHUKKAKURA PAPPU

Chukkakura is looks just like palak but little sour in taste. this green leafy vegetable we will get only in Andhra(I think now a days we are getting this in chennai and bangaluru also but this is origin from Andhra .)And we make lots of dishes with this like Chukkakura pulusu,chukkakura pachadi,chukkakura mutton,chukkakura royyalu and many more.Here Iam with the recipe of chukka kura pappu,aclassic recipe from Andhra that is nutritious,full of iron and protein and aroma of this pappu mmmm heavenly with a finger licking taste. and here I am with the recipe

INGREDIENTS:----


Toor dal --- 1 cup


Chukkakura --- 11/2 cup finely chopped


Onion --- 1 chopped


Raw mango -- 1 cup chopped(normaly we use lemon or tamarind a small bit or 1 small tomato but try with mango this will give a heavenly taste)


Green chillies --- 3-4


salt to taste


Turmeric powder


Some people make this dall like runny conssistency then add 2 cups of water or 1 cup water is enough


For seasoning:----


Mustard seeds -- 1 tea sp


Cumin seeds --- 1/2 teasp


garlic cloves --- 3-4 crushed


Dry red chillies -- 2-3 broken


A few curry leaves


Oil 2 tab sp

METHOD:---


In a pressure cooker,place dal,chukkakura,chopped onion,chopped mango pieces, green chillies,turmeric powder chilli powder add water and cook till 2 whistles If you are cooking in a pan on stive top then cook till dal is almost cooked.


Heat oil in a pan add mustard seeds let them popup then add cumin seeds, garlic,red chillies,curry leaves and fry for few sec. and add this to cooked dal and mix well, remove from fire.


Serve hot with rice or roti


My choice of having this pappu(dal) is with hot plain rice and Aavakai (a Andhra special mango pickle, will post the recipe soon) pachadi and gutthivankaya kura(I already posted this recipe check my kuralu lable)

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.