'Katne' - is a unique curry from my native in Southern India. Its prepared using some wild leaves called 'Kannekudi' leaves which are available there. This curry is preferred during rainy season when people can't get much vegetables. Also, it helps to keep the body warmer during times of cold and fever. 

We can't get Kannekudi leaves here in Australia, but I prepare this curry by substituting Spinach leaves. Below is the recipe of Spinach leaves Katne.

Preparation time: 20 - 25 minutes

Difficulty level: Medium 

Serves: 5

Ingredients: 

• Spinach / Palak leaves - 1 bunch
• Pepper corns - 10 to 12 (adjust according to spiciness needed)
• Cumin seeds - 1 tsp
• Grated coconut - 1 cup
• Amchut powder - 3/4 tsp
• Salt - to taste
• Lime squeeze - for taste (see tips)
• Oil - fr seasoning
• Crushed garlic - 1 1/2 tsp
• Water 

Method:

• Wash the spinach leaves in water and chop them roughly. 
• Heat 1 1/2 tsp of oil in a pan, add pepper corns and roast them till they start crackling. 
• Then, add cumin seeds followed by chopped spinach leaves. 
• Cook it till spinach leaves change color and turn off the flame. Don't add any water for cooking at this stage. 
• Grind the cooked mixture along with grated coconut and archur powder into fine paste. Add water as required. 
• Transfer the spinach paste to a pan. Add water as needed to adjust the consistency. I prefer it to be a bit watery like Rasam. Also add salt and lime juice as per taste. 
• Boil this curry nicely for 5 minutes. 
• Heat 1 1/2 tsp of oil in a small wok or pan. Add crushed garlic and sauté till it turns into lite brown color. Add this seasoning to the prepared curry.
• Enjoy this delicious Katne (curry) along with rice!

Tips:

• If not using lime juice, use more amchur powder and adjust the taste.
• Having this curry during post partum time is good for health. Only change needed is to replace lime juice with amchur powder completely. 

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

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As everyone is restricted from going outside due to COVID - 19, its a bit hard to manage the kids at home all day. And, more household work like cooking, cleaning vessels, cleaning and the like. I am trying to involve kids in doing the household chores a bit. Here is a recipe which can be done involving the kids. Potato Podi or shallow fried potato slices are always on demand in our home. 

Preparation time: 20 -25 minutes

Difficulty level: Medium

Serves: 4

Ingredients:

• Potato (big ones) - 2
• Sooji rava (Course Semolina) - 3 tbsp
• Salt - to taste
• Red chilli powder - 3/4 tsp or to taste
• Oil - for cooking

Method:

• Peel off the skin of potatoes and cut them into thin slices.
• Mix together sooji rava, salt and red chilli powder in a small bowl. 
• Coat the potato slices with the rava mixture by dipping them in the mixture.
• Cook them on the hot tawa by drizzling a few drops of oil. Flip them a few times to ensure even cooking.

How to cook in the oven:

• Pre-heat the oven to 175C.
• Line the baking tray with baking sheet and arrange the semolina coated potato slices side by side. 
• Drizzle 4 - 5 drops of oil on each potato slice.
• Cook them in the pre-heated oven for 15 minutes or till done. 
• Take out the tray after 5 minutes and serve the hot Potato Podi as snacks or as a side dish with lunch or dinner.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ 

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Doddapatre is a common herb which is generously used in many Indian households for cooking and home medications. This plant won't need much care and can be easily grown in a pot. We use this herb mainly to get rid of cold and cough. Having access to herbs like Ajawain, tulsi, ginger, etc. will definitely cut down frequent visits to the doctor for some common sickness. Apart from its medicinal values, Ajwain leaves are equally good for preparation of a few yummy dishes. Here is one such side dish, Doddapatre / Ajwain leaves Gojju..

Preparation time:15 minutes

Difficulty leves: Medium

Serves: 4 - 5

Ingredients:

• Doddapatre / Ajwain leaves - 7 or 8
• Split bengal gram - 2 tbsp
• Dry red chillies - 2
• Urid dal - 1 tsp
• Mustard seeds - 1/2 tsp
• Hing / asafoetida - a pinch
• Coriander seeds - 3/4 tsp
• Cumin seeds - 1/4 tsp
• Till seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste
• Tamarind - 1 1/2 tbsp or to taste
• Jaggery / sugar -  3 tbsp or to taste
• Grated coconut - 1 cup
• Oil - 1 1/2 tsp

- For seasoning:

• Urid dal - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Oil - 1 tsp

Method:

• Wash the Doddapatre leaves in clean water and keep aside.
• Heat 1 1/2 tsp oil in a heavy bottom pan. Add split bengal gram and sauté for a minute on medium or low flame.
• Then, add urid dal, red chilli pieces followed by coriander seeds, cumin seeds, till seeds and hing. 
• Once the mustard seeds start spluttering, add turmeric powder and doddapatre leaves. 
• Continue cooking till the leaves change color and then turn off the flame.
• Grind the cooked mixture along with grated coconut and tamarind and make a course paste. Let it be thick, not too watery; add little water as required.
• In a pan, do the seasoning with oil. urid dal and mustard seeds. Add the grind mixture, salt and jaggery / sugar to taste. 
• Allow the mixture to heat up nicely. Once the bubbles start coming, turn off the flame. 
• This Gojju or gravy tastes well when served with rice.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ 

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As you all know, Corona virus is spreading quickly everywhere and its at all recommended to go out in most of the places. Curfew, home isolation these are the situation everywhere. This virus is spreading in our area also. Kids are homeschooling, husband is working from these days due to safety reasons. We are completely restricting ourselves from going out except fortnight grocery shopping. Hope some solution will be found out soon and I wish for everyone's safety and good health.

Coming back to the recipe part, here is and easy Chutney recipe which I learnt from my sister. This goes well with rice and Idlis. This Chutney can be made with commonly available ingredients from the kitchen pantry and hence, I thought this might be of help especially when you can't go out for much grocery shopping. Below is the recipe of Kadlebele Chutney or Kadle Kaalina Gojju..

Preparation time: 10 - 12 minutes

Difficulty level: Medium

Serves - 4

Ingredients:

• Kadlebele (Split bengal gram) - 2 tbsp
• Dry red chillies - 1 or 2 (adjust according to spiciness)
• Urid dal - 1 tsp
• Hing / asafoetida - generous pinch
• Mustard seeds - 1 tsp + 1 tsp
• Turmeric powder - 1/4 tsp
• Green chilli (optional) - 1
• Tamarind - 1 1/2 tbsp or to taste
• Salt - to taste
• Sugar - 1/4 tsp
• Fresh grated coconut - 1 cup
• Curry leaves (optional) - 4 leaves
• Oil - 1 1/2 tsp + 1 tsp

Method:

• Heat 1 1/2 tsp oil in a wok or heavy bottom pan. Add split bengal gram dal and roast it for 1 - 2 minutes.
• To this, add urid dal, red chilli pieces, mustard seeds and hing. Once the mustard seeds start spluttering, add turmeric powder, green chilli pieces and curry leaves. Sauté for a minute and turn off the flame.
• Grind the roasted lentil mixture along with fresh grated coconut, tamarind, salt and sugar. Add little water as required and make a thick, coarse paste. 
• Heat the oil in a wok. Add 1 tsp mustard seeds and a pinch of hing. Once mustard seeds splutter, add this seasoning to the prepared Chutney. 
• Serve this Chutney along with rice or Idlis.

Tips:

• If you don't like to add green chillies, add more red chillies according to taste.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ 

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Genasale is an authentic South Indian dumpling. This sweet dish is prepared using jaggery and coconut as main stuffing, covered with a layer of dough and is put inside the half folded bay leaf for cooking. They taste awesome with the unique flavour of bay leaves. 

One of our neighbours had offered us plenty of fresh bay leaves a few days back. I thought to make Genasale, as we rarely get the fresh bay leaves here. They turned out delicious and we enjoyed eating them. Kiddos told me to make them again coz they're so tasty!

Do try these sweet dumplings when you get some fresh bay leaves next time. Here is the recipe of Genasale (Indian sweet dumplings) for you.

Preparation time: 45 minutes

Difficulty level: Difficult

Serves: 4 people

Ingredients:

• medium sized bay leaves - 15 to 20

- For covering:

• Sooji rava (semolina) - 3/4 cup
• Salt - 1/3 tsp
• Jaggery - 1 1/2 tbsp
• Turmeric powder - 1/4 tsp
• Water - as required

- For stuffing:

• Fresh (or frozen) grated coconut - 1/2 cup (tightly packed) 
• Jaggery 1/3 cup of to taste
• Cardamom powder - 1/2 tsp
• Water - 1 tbsp (See tips)

Method:

• Wash the bay leaves in water and keep aside.
• Transfer the grated coconut into the mixie jar and run the mixie for half minute. 
• In a heavy bottom pan, mix the grated coconut, jaggery and 1-2 tbsp of water if using the powdered jaggery. Cook it on medium flame and keep stirring regularly to avoid burning. 
• After 10 - 12 minutes of cooking, coconut mixture starts thickening. Turn off the flame, mix in the cardamom powder and allow it to cool.
• Take around 3/4 cup of sooji rava in a bowl and add enough water to soak it. Stir it well and allow 5 minutes to get soaked.
• Take out the excess water after 5 minutes, but do not squeeze.  
• Grind the soaked semolina in mixie for a minute. Add little water if needed. Ideally, it should come to dosa batter consistency.
• Transfer the ground batter into a heavy bottom pan. Add salt, jaggery and turmeric powder and keep mixing it on low or medium flame till the batter changes the color and looks like dough. Allow it to cool down a bit and mix it nicely using your palms.
• Take a bowl, add 3-4 cups of water and 1/4 tsp of oil. Applying this water to the leaves will avoid dumplings sticking to the leaves after cooking.  
• Take a bay leaf, apply oily water on its upper surface. Take a small portion of semolina dough, pat it thinly on the upper surface of the leaf. Put around 1 tsp (or more) of the coconut mixture on top of it.
• Fold the leaf into half so that the stuffing remains inside. Cover the edges nicely and transfer it to the steamer plate. 
• Follow the same procedure and make as many dumplings as required. Arrange them on the steamer plate and cook for 5 minutes. If using pressure cooker, take off the whistle and close the lid just like that.
• Remove the bay leaves after cooking and serve the delicious dumplings along with ghee (clarified butter). 

Tips:

• Since I have used the powdered jaggery, I have added 1 tbsp of water while making the stuffing. If adding liquid jaggery, no need to add any water.
• Bay leaves can be replaced with turmeric leaves for this recipe.
• If you find it hard to make the Genasale (dumplings) on the leaves, make them in the same way without using the leaves. While steam cooking, cover top it with bay leaves to add the flavour. 

ಕನ್ನಡ ಆವೃತ್ತಿ 

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