Rava (Sujji/Semolina) Roti
Friday, June 26, 2015
|Rava Roti with Sweet Mango Pickle|
4 cup Upit/Upma/Wheat
chilli (finely chopped)
1 cup Onion (finely
1. Mix all the
ingredients in a bowl and add water until everything is immersed. Mix and keep
it aside for 15 minutes.
2. Rava will soak and the batter thickens. If needed add
more water so that the batter is easy to handle.
3. Apply oil on
4. Scoop out a
big spoon of batter over the griddle and spread.(See picture below)
5. Cover and
let it cook for couple of minutes or until the underside is cooked and golden.
6. Turn it over
and cook for couple of minutes more
7. Repeat step 3 to 6 to make more Rotis
Serve hot Roti
with coriander/coconut Chetney or Sweet Mango Pickle
Labels: Tiffin Variety
Raw Mango Sweet Pickle
Wednesday, June 24, 2015
|Mango Sweet Pickle|
Fenugreek seeds (Methi)
1/4 tsp - Sodium
Benzoate (Preservative) (optional)
|Cut Raw Mangoes|
1. Wash and
peel Mango and discard the skin
2. Cut mango in
to small pieces. Discard the rind/seed
3. In a thick
bottom vessel, mix-in mango pieces and sugar.
4. Places it on
the stove and cook it on medium-high heat.
stirring until the sugar is melted. (Approximately
– 5 min)
6. Once the mixture comes to boil, stir it occasionally not to burn the bottom.
grind fenugreek/Methi seeds in to fine powder.
8. Once the
mixture becomes thicker and is light caramel in color, stir it continuously.
9. As the
mixture turn dark honey color and mango is cooked, mix-in fenugreek and Chilli
10. Turn off the
11. Optional: If you are making a big batch and would like to
preserve the pickle for a year or two, stir-in Sodium benzoate to the mixture.
12. Let it cool
completely before storing it in air tight containers.
Roti or Chapathi. Can be even used as bread spread.
Labels: Dip Recipes, Meal, Side-Dish
Mavina Hannina Sasive / Sessioned Ripe-Mango Gravy
Monday, June 22, 2015
ripped juicy mangoes
to your taste (2 or more)
sugar – small piece/1 tsp
seasoning: Oil, Mustard, 1 red chili & curry leaves.
1. Wash mangoes
well. Peel the mango skin and save it separately with a cup of water added to it.
2.In a think
bottom vessel, put the peeled mangoes (along with the pit/seed), place it on
the stove at medium-high heat.
3.Squeez juice from the skin and add the juice to the mangoes. Discard the
green chili, salt and jiggery to the mangoes.
5.Bring the mixture to boil and let it cook for ten more minutes until the mangoes are
-> Heat oil,
add mustard, red chili and curry leaves.
-> Once mustard
start to splatter, pour the mixture over the cooked mango gravy.
Enjoy warm delicious gravy with rice or chapati.
~ Mavina Hannina Sasive / Sessioned Ripe-Mango Gravy
Posted by Swetha @ 6/22/2015 02:06:00 AM ::
Avalakki(Poha) PanchKajjaya - Sri Krishna Janmashtami Special
Sunday, August 21, 2011
Poha is Krishna's favorite. Various dishes made with Poha has main ingredient is offered as naivedhya (an offering to God). Pancha Kajjaya is a speciality of Dakshina Kannada and Udupi districts of Karnataka. This naivedhya is a must for Gana Homa i.e. Ganesha Pooja. This panchakajjaya is prepared as prasadha or an offering in Tulsi pooja also. Sugarcane pcs. are required to be added in this panchakajjaya for Tulsi Pooja. Pancha means five and Kajjaya means sweets, a naivedhya which is prepared with five main ingredients. Beaten Rice, Coconut, Jaggery, Black Sesame seed and ghee are most important one and rest are optional. Since some of the ingredients (like sugar cane pieces and black sesame seeds) are hard to find here, they are missing in the picture. A very easy to make recipe…
~ HAPPY KRISHNA JANMASHTAMI ~
Other related recipe Avalakki Chewda
Paper Beaten Rice / Poha/ Avallakki / – 2 cups.
Coconut – ½ cup
Jaggery / Bella – ½ cup.
Black Sesame seed / Yellu – 1 tsp.
Ghee / Thupa / Purified butter – ½ tsp.
Cardamom /Elaichi powder– ½ tsp.
Puffed paddy /Aralu/ Podhol / Rajgira – ½ cup. Or powder form of the puffed paddy(optional)
Sugar cane / Kabbu pieces. – handful. (optional)
1. Clean and sieve beaten rice well so that any powder or dust is removed.
2. Clean and roast black sesame seed till you get a nice aroma.
3. Powder cardamom, grate coconut and Jaggery.
4. Take a deep vessel; add coconut, Jaggery, cardamom, ghee and mix well until soft mixture is formed.
5. Add Puffed paddy and mix.
6. Add poha/beaten rice and mix well till all beaten rice are well mixed with Jaggery and coconut.
7. Add sugar cane pieces. and mix again.
The offering is ready.
Things to be taken care:
Can increase the quantity of coconut, it gives further smooth texture to beaten rice.
Always use black sesame seeds for extra aroma and flavor.
Either or both sugarcane or puffed paddy powder can be excluded.
This can be kept for 3-4 days in fridge.
Labels: Festive Food, Naivedyam, Traditional Sweet
~ Avalakki(Poha) PanchKajjaya - Sri Krishna Janmashtami Special
Posted by Swetha @ 8/21/2011 01:00:00 AM ::
Paneer Fried Rice
Wednesday, August 10, 2011
Basmati rice- 2 cups
Onions-1 or 2 (cut into long strips)
Paneer Cubes – 2 cups
Bell pepper (capsicum) -1 cup (cut into long strips)
Green chilies-1 or 2 thinly chopped
Spring onions-1/4 cup
Salt, pepper-to taste
Tomato sauce – 1 tbsp
Chili sauce-1 tbsp
Soya sauce- 2 tbsp
Coriander leaves-1 or 2 tbsp
Oil - 1 or 2 tbsp
1. Cook Basmati rice ahead of time. Once cooked spread rice on a tray for rice to cool down.
2. Heat oil in a kadai (wide sauté pan). Roast paneer cubes stirring occasionally for 5 minutes.
3. Meanwhile, chop the onion, bell pepper, and spring onions.
4. Once paneer is ready, remove it from kadai and keep it aside.
5. To the same kadai add chopped green chilies and sauté for 30 seconds.
6. Now add the chopped onions. Fry until onions are translucent,
7. Once onions are ready add bell pepper and cook for about 3 to 4 minutes or until bell pepper is slightly tender
8. Add Tomato, Chili and Soya sauce to mixture and fry for 30 seconds
9. Add salt, pepper and roasted paneer cube to the mixture. Cover and let it cook for couple of minutes.
10. Add spring onion and turn off the heat. Let it sit for 5 minutes so that all the flavors blend in well.
11. Add cooked rice and mix well.
12. Serve hot with Orange-chicken or Lemon-chicken and spring rolls on the side.
This is my Fusion version of Fried rice. As I don’t like eggs in my rice, I came up with this recipe. … which is now popular among my friends.
For making Chinese Fried Rice (fast food style), omit paneer completely and stir in beaten egg after step-8
Other variation: Rather then using only bell pepper, other vegetables like green peas or corn may be also used.
Labels: Chinese, Main Course, Tiffin Variety, Vegetarian
Fryums - Nostalgia
My summer break is coming to an end. Not that I’m complaining, but summers bring back memories. Recently, I had a chance to talk to on of my cousins; it brought back few memories. One among them is reading comic books and eating fried snacks (- like the one in the picture 'Fryums'). Especially in the month of May, Bangalore receives heavy rain in the middle of school break. If you can't go out to play on the streets or climb trees, best thing to do is reread all the comic books for the millionth time. It’s even more fun when your friends bring their books to share. This always brought smile on my mom's face, …few friends and cousins piled up in a room, so quite, only chomp chomp …munching sound (just have the supply of Fryums coming) and no need to go out looking for us.
I am sure everybody has a summer break story. What is yours?
Cocadas -From Bolivia /or/ Macaroons from Italy (Coconut Candies)
Saturday, July 23, 2011
This is my daughter's cooking. She made it for a Spanish class potluck.Ingredients:
Cocadas are lot similar to Macaroons.
Very popular that we have a candy bar in honor -'Almond Joy'
. Grated coconut - 2 2/3 cups
. Sweetened Condensed milk - ¾ cup
. Egg - 1
. Almond extract ( or essence) - ¼ teaspoonPreparation:
1. In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
2. Let rest for two or three minutes.
3. Spread butter on a baking sheet.
4. Using two teaspoons, put small amounts of the mixture in the baking sheet.
5. Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for twenty-five minutes or until they are golden, dry and smooth at the same time.
Yields 24 regular-size coconut candies
Labels: Baking, Sweet
~ Cocadas -From Bolivia /or/ Macaroons from Italy (Coconut Candies)
Posted by Swetha @ 7/23/2011 07:22:00 PM ::
Chicken Kebab / Chicken Kabob
Friday, July 15, 2011
Summer Time is Barbeque Time!I got this recipe from one of my aunts. Thanks Ambu aunty for sharing the recipe. I should say she is a wonderful cook; everything she cooks tastes so good. Her fish fry is- to die for. You can check out my version of Fish fry, but its nothing compared to hers. Since my aunt does not have a BBQ grill, she deep fries the Kebab. It’s like Chicken pokoda (see picture below).
. Boneless tender Chicken breast – 3 chicken breast fillets
. Fresh Ginger paste – 1 tbsp.
. Fresh Garlic paste – 1 tbsp.
. Chilli powder – 1 tbsp. (or to taste, depending on how spicy you want)
. Turmeric Powder – 1 tsp.
. Salt – to taste.
. Garam Masala Powder – ½ tsp.
. Kasuri Methi
– 1tbsp. (I use MDH Peacock Kasoori Methi
. Lemon Juice – from 1 lemon
. Egg white – from 1 egg.
. Corn flour – 3 tbsp. ( corn starch works well too)
. Cooking color (Red) – ¼ tsp
. Butter – ½ cup
. Fresh coriander – chopped for garnish Method:
1. Clean and cut the chicken into cubes.
2. Mix in turmeric powder, salt, and chilli powder with chicken pieces.
3. Next mix in ginger/garlic paste, lemon juice and garam masala powder. Keep it aside for 10 - 15 minutes
4. While chicken pieces are soaking in the spices, in another bowl beat in corn flour with egg white and red color. Use a metal bowl, you don’t want to end up with red color stained tupperware.
5. Add the chicken to the egg mixture. Mix it all, cover it and let it marinate for at least an hour or two. . If you are planning a party you could prepare the day before the party and let the chicken marinate in the refrigerator overnight.
6. Skewer the chicken piece and grill in an oven or on charcoal/electric grill for 10 minutes or until golden brown.
(Hint: Add onion wedges in between the chicken pieces so that it won’t stick together. Onion adds extra flavor too.)
7. Apply melted butter (and remaining marinade) with basting brush over chicken pieces, turn it over and cook on the other side. Repeat the step until chicken is well done.
8. Remove them from skewers & garnish with coriander leaves or cilantro.
Serve hot with lemon wedges on the side. For Deep fried chicken Kabob.
Follow the procedure until step 5. Add a bit more corn flour/starch to make the coating thick. Deep fry the chicken pieces on medium-high flame until golden brown. Fry in small batches of 5 to 6 pieces at a time. Remove from the oil and drain the excess oil on a paper towel.
Serve hot with lemon wedges on the side.
Labels: Appetizers, Chicken