Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I just do not know why many people do not like upma and call it sarcastically as 'Concrete'! If the rawa is not roasted properly, no doubt, the upma will look like concrete :D In my opinion, if you roast rawa properly and add vegetables, you can prepare a 'superb' upma.

Anyways, leave it! Here is a different upma recipe which is prepared using bread pieces. It suits for breakfast as well as evening snacks. It won't take much time to prepare and never it will be a concrete!

Preparation time: 20 minutes

Servings: 2

Ingredients:

Bread slices (big) - 6

Green chilli - 3-4

Curry leaves - 1-2 strands

Chopped coriander leaves - 2 tsp

Oil - 2 1/2 tsp

Black gram - 1/2 tsp

Mustard seeds - 1/4 tsp

Turmeric -1/4 tsp

Onion (small) - 1

Salt to taste

Sugar - 1/2 tsp

Lime juice - 1/2 tsp

Method:

Chop green chillies and onion. Make small bread pieces out of slices. Heat oil in a pan and add black gram, mustard seeds.

When Mustard seeds splutter, add turmeric powder, chopped green chillies and chopped onion and stir for a minute.

Now add bread pieces , salt, sugar, lime juice and sprinkle 1/4 cups of water and mix well.

Close the pan with a lid / plate and cook for 5 minutes.

Garnish with coriander leaves. It will be tastier if eaten hot!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is the third akki rotti recipe I am posting in my blog; I learnt it from one of my Mangalore friends. This recipe is very much suited for breakfast and even for lunch box!

Preparation Time: 45 minutes

Servings: 2

Ingredients:

Rice flour - 1 1/2 cups

Water - 2 1/2 cups

Salt to taste

Green chilli - 3 (as per your taste)

Coriander leaves - 1/2 cup

Onion - 1

Oil - 2 tsp

Method:

Heat water in a pan and close with lid.

When the water becomes warm , add oil, salt, chopped coriander leaves and chopped onion to it.

Once the water starts boiling, pour rice flour in the shape of a cone and close the pan half - way with lid.

Do not mix the flour and let it cook for 8-10 minutes on medium or low flame.

After 8 - 10 minutes, mix the flour nicely and allow to cool.

Make lemon sized balls from the dough and pat them like rottis on greased plastic sheet. Make a hole in the middle.

Cook it on both the sides on a hot tawa (with oil , if you wish).

Enjoy this rotti with coconut chutney!

P.S: You can substitute dill leaves with coriander leaves for this rotti.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is another old posting from my Kannada blog. This recipe is one of my husband's favorites. This chapathi is soft, multi layered, sweet and the most of all ..tasty! If you want to prepare this for breakfast, you can prepare it in the previous night itself as it takes more time for rolling ;) This chapati is suitable for picnics, lunch box etc..

Time required: 1 hour - 1 1/4 hour

Yield: 7 chapathis

Ingredients:

Water - 1 1/2 cup

Salt to taste

Sugar

Ghee

Oil - 2 tsp

Wheat flour - 4 cups

Method:

Make a soft dough by mixing the flour with warm water and salt.

Add 2 tsp oil and mix well; keep it covered for 10 minutes.

Then, make lemon sized balls from the dough and roll into circle shape.

Apply some ghee on one side of the rolled chapathi and sprinkle some sugar on it.

Fold the chapathi like a semicircle, apply ghee and sprinkle some sugar.

Fold it again as triangle. Roll it again into a circle and cook both sides on a hot tawa.

Delicious chapathi is ready now!! You can eat it with any of your favorite side dish.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Very rarely I prepare upma at home; coz we both have a dislike towards upma, may be due to hostel life! :D But sometimes, we would love to have this easy upma prepared in my native style. This upma will be done using only tomato and onion. May be the name Tomato Upma suits for this recipe ;) This upma is ideal for breakfast as well as evening snacks.

Preparation time: 20 - 25 minutes

Servings: 2

Ingredients:

Semolina / sooji rava - 1 1/2 cup

Tomatoes - 2

Green chillies - 2 (adjust according to taste)

Onion - 1

1 lemon

Sugar 2 - 3 spoons

Salt to taste

Grated coconut (optional) - 1/2 cup

For seasoning: oil - 6 spoons, urad dal - 1 spoon, mustard seeds - 1 spoon, turmeric - 1/4 spoon, 8 - 10 curry leaves

Method:

Chop the onion, tomatoes and green chillies and keep them ready.

Take around 4 cups of water in a vessel and bring to boil.

Roast the semolina in a heavy bottom pan till light brown and allow to cool.

Transfer the semolina to another vessel and heat the heavy bottom pan. Add oil and do the seasoning with urad dal, mustard seeds, turmeric and curry leaves.

Add chopped green chillies to the seasoning and saute for a while; then, add the roasted semolina, chopped tomato and onion and saute for 3 - 4 minutes.

To this, add 3 1/4th cup of hot water and mix it well. Close the pan with a lid and allow to cook.

Open the lid after 2 minutes and mix it nicely. Add salt, sugar and lime squeeze for taste. Add grated coconut and mix well. If needed, add little more water and cook it for 2 - 3 minutes. To get a nice aroma, you can add 1 spoon of ghee when it is almost done.

Enjoy warm upma with a cup of hot tea!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Wish you all happy & prosperous new year :) I am bit late to say this since we were on vacation. This time, we celebrated the new year in our native. Hubby had took a week off and we enjoyed our time in native for couple of days. While we were leaving from Bangalore, it was bit chill and we went with enough winter clothes. But from the day when we reached native, it was really hot! While coming back, our luggage was heavy with the stuff from native and these winter clothes :) Every time we are back from native, it will take at-least a week to adjust to the routine life here..sometimes, I feel like going back to native again! But after leaving the job, that feeling is reduced a bit :)

Coming back to the recipe, Kadag Puli is a kind of sambar or curry which goes well with rice. Since we won't add any lentils to this sambar, it won't take much time to prepare. Adding of cucumber will give a nice aroma and taste to this Kadag Puli.

Preparation time: 20 minutes

Servings: 3 - 4

Ingredients:

Half of a medium size cucumber

Grated coconut - 1 1/2 cup

Mustard seeds - 3/4 spoon

Dry red chillies - 2 (adjust according to taste)

Turmeric - 1/4 spoon

Tamarind - 1 spoon or to taste

Raw rice - 1 spoon

Pinch of asafoetida

Sugar or jaggery - 1/2 spoon

Salt to taste

For seasoning: oil, mustard seeds, curry leaves

Method:

Peel and cut the cucumber into small cubes. Add 1 1/2 cup of water and cook it on medium flame.

Grind the grated coconut, mustard seeds, red chillies, turmeric, tamarind, asafoetida, washed rice, sugar / jaggery and salt into fine paste.

Once the cucumber is cooked nicely, add the ground paste and allow to boil for 4 - 5 minutes. If needed, add water to adjust the consistency.

Heat oil in a small wok and do the seasoning with mustard seeds and curry leaves.

Add this seasoning to Kadag Puli. Check and adjust the taste. You can add few drops of lime squeeze for taste.

Serve this Kadag Puli with hot rice!

Tips:

For this recipe, cucumber can be substituted with Ash gourd also.