Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Muskmelon or Cantaloupe is one of the tropical fruits which is used mainly for preparing juices and milkshakes. This fruit is very good for use especially during summer. Muskmelon is a good source of vitamins 'A' & 'C', Folic Acid and potassium. And also, this fruit helps to maintain the water content in our body during summer and keeps the body cool. Muskmelon with its natural sweetness, is told to be very good for people who are on diet.
I use this fruit mainly for preparing juice and payasa (kheer). Sometimes, we would love to eat it simply as it is. I'm sharing the Muskmelon Payasa recipe today. Its very easy and won't take much time to prepare. Here you go!!

Preparation Time: 10 minutes
Cooling time: 1 hour
Servings:3
Difficulty Level: Easy

Ingredients:

Muskmelon - 1/4th part of a medium size fruit
Boiled milk @ room temperature - 2 cups
Sugar - 1/2 cup or according to taste
Pinch of salt
Cardamom powder - 1/2 tsp

Method:

Separate the skin and seed part of the fruit and grate the fruit using a grater.
To this, add milk, sugar, salt and cardamom powder and mix well.
Keep it refrigerated for an hour for cooling or you can serve it immediately if cooling is not required.

Tips:

If you love to use jaggery, replace sugar with jaggery for this recipe.
If you want to prepare cold Payasa immediately, keep the boiled milk refrigerated for sometime before and once you are ready with all other ingredients, use this cold milk for making Payasa.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Modaka is one of the special sweet goodies prepared especially during the festival of Ganesha Chaturthi. There is a belief that the dishes Modaka and Pancha kajjaya are the favorites of Lord Ganesha among all other dishes. I really don't know how far its true, but all these dishes taste wonderful for our tongue also!

Festive preparations are going on in our house from last week. I have prepared few dishes in advance for the festival and one among them is Modaka. Every time, I used to prepare Modaka with rice flour binding. This time, I have followed my sister's recipe and used Maida flour for the cover. Modakas came out really well with a thin, crispy outer layer and tasted really good.

Here is the recipe of Modaka for you. Try preparing them for the festival and enjoy with near and dear ones :)

Time required: 1 1/2 hours

Difficulty Level: Difficult

Yield : 30 Modakas of medium size

Ingredients:

Oil for deep frying

- For Stuffing:

Sugar - 1 1/2 cup (or according to taste)
Jaggery (optional) - 1 tbsp
Deciccated / Fresh grated coconut - 3 cup
Water - 1 cup
Sesame (Till) seeds - 2 tbsp
Cardamom powder - 3/4 tsp

- For Binding:

Maida (Plain flour) - 3 cup
Salt - a big pinch
Ghee - 1 1/2 tsp
Water - 1 cup approx

Method:

Combine Maida (Plain flour), salt and ghee in a mixing bowl. Mix it nicely using your hands for 3 - 4 minutes. Add water little by little and prepare a smooth, non sticky dough. Cover it and keep aside for 15 - 20 minutes.
Take a heavy bottom pan. Add shredded coconut, sugar, jaggery (optional) and bring to boil.
In the meanwhile, dry roast the sesame seeds on low flame till golden brown and keep aside.
Keep stirring the coconut mixture occasionally. Once all the water content is dried out, add the roasted sesame seeds and cardamom powder and switch off the flame.
Divide the binding dough into small portions of equal size and give them the ball shape. Take the balls one by one, dust with some dry flour and roll them into small, very thin circles. Roll them as thin as possible.
Pour a tablespoon full of coconut mixture in the middle of the circle. Combine all the edges of the circle, pinch them and give it the Modak shape.
Deep fry the prepared Modakas in hot oil on medium flame till golden brown.

Tips:

Both fresh grated coconut as well as desiccated coconut will hold good for this recipe. You can make use of either of these.
Jaggery can be substituted with sugar for this recipe. Modak tastes even better when jaggery is used.
To ensure even color, keep stirring the Modakas while deep frying.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This was one of the delicious jack fruit side dishes which I enjoyed during my last visit to native. 'Hadigadde', in Kannada means the soft, outer cover of raw jack fruit seed. For those who are well known with the jack fruit, every part of jack fruit is useful in one or the other way! We, human beings use jack fruit flesh, seeds and the Hadigadde (outer cover of raw jack fruit seed) for our cooking. Rest of the parts are used as food for the cows in rural areas.

Hadigadde Palya is a rare recipe which I learned from Mom recently. Usage of Hadigadde is not known to many people. This tastes so good and has become one of my seasonal favorites now! Normally, while preparing raw jack fruit chips or happala, we will collect and keep the Hadigadde aside and this delicious Palya will be the part of our lunch (or dinner) menu that day.

So, don't forget to try this simple and tasty Palya when you get the raw jack fruit next time!

Preparation time: 15 - 20 minutes

Servings: 4

Difficulty level: Easy

Ingredients:

Cooking oil -8 tbsp
Hadigadde (Soft, outer cover of raw jack fruit seed), finely chopped - 3 1/2 cup
Urad dal - 1 1/2 tbsp
Asafoetida - a pinch
Mustard seeds - 1 tbsp
Sambar powder - 2 tbsp or according to taste
Salt to taste
Amchur powder - for taste
Sugar - 1/2 tsp
Grated coconut - 1/2 cup

Method:

Heat around 8 tbsp of cooking oil in a heavy bottom pan. Add urad dal, asafoetida and then mustard seeds. Roast them till mustard seeds start crackling.
Add sambar powder to the seasoning and saute for a while. Then add the chopped Hadigadde and then salt, sugar and amchur powder according to taste.
Mix it nicely and cover with a lid. Cook it on medium flame for around 10 minutes or till done. Stir it occasionally.
Once its done, add the grated coconut and cook it for 3 - 4 minutes.
Serve this delicious Palya with rice or roti!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

'Tellevu' is the signature dish of Havyakas. In rural parts of South India, Tellevu is the daily breakfast item in most of the Havyaka homes. Preparing such a thin dosa on the hot pan is an art. It needs some practice and lot of patience!

Different varieties of Tellevu can be prepared using different veggies. Mogekayi and cucumber are the main vegetables used for preparing Tellevu. During the season of Jack fruit, people love to prepare Raw Jack Fruit Tellevu. For this Tellevu, raw jack fruit flesh collected should be ground immediately and with that batter, Tellevu / Dosa should be prepared quickly. Since it requires lot of back end work, its convenient to prepare this Tellevu for the evening snacks.
I had this Tellevu ages back during my college days. This year, I was at native during the jack fruit season and got a chance to enjoy this delicious Tellevu. Mom prepared this Tellevu on a fine evening and the entire family enjoyed eating it. Honey and Coconut Chutney are the best combo with Raw Jack Fruit Tellevu.
I had posted regular 'Tellevu' recipe long back which contains the video of preparing Tellevu. Click here to see the Tellevu video recipe.

Time required: 2 hours
Serves: 5 - 6
Difficulty level: Difficult

Ingredients:

1 medium sized raw jack fruit, fully grown
Water - as required
Salt to taste

Method:

Cut the raw jack fruit, separate the seeds and collect the flesh.
Chop the jack fruit flesh finely.
Grind it finely by adding salt to taste. While grinding, add water as required. Let the batter be thicker than regular dosa batter.
Heat the dosa pan on medium flame. Take a laddle full of batter, pour it on the hot pan and spread it thinly.
Cook the Tellevu on medium flame on one side till its crispy.
Enjoy hot Tellevu along with Honey and Coconut Chutney!

Tips:

Use the prepared batter immediately. If kept for long time, Tellevu won't come out nice.
If the Tellevu is not coming out well some time say, half an hour after preparing the batter, try using it after grinding it again.
Not all the raw jack fruit are suitable for preparing this Tellevu. Thats why sometimes you may end up preparing slightly thicker dosa instead of thin ones.
Mixie is not good for preparing batter for this Tellevu. Wet grinder or 'Oralu' (traditional Indian Mortar and Pestle) would be better for this purpose.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Amatekayi is not a well known vegetable. But I'm sure, people from rural areas will be familiar with this veggie. Amatekayi (Ambatekayi) belongs to the family of tangy vegetables like tamarind, mango, etc. It is very well suited for various types of Indian curries, side dishes and pickles. Being away from native, we really miss this vegetable many a times.

We prepare different dishes using Amatekayi. I have already posted the recipe of Amatekayi Sambar (Amati) long back. Here is one more recipe from Amatekayi, i.e., Amatekayi Chutney. Try this tangy and spicy chutney for your lunch and enjoy!

Preparation time: 20 minutes

Servings: 4

Difficulty level: Easy

Ingredients:

1 medium sized Amatekayi
Shredded coconut - 1 cup
Green chillies - 2
Salt to taste
Half lime
Water - 1 cup

For Seasoning: Cooking oil (preferably coconut oil) - 1 tsp, Mustard Seeds - 3/4 tsp

Method:

Chop the amatekayi into medium size pieces. Don't remove the skin, but leave off the seed.
Cook the chopped pieces in one cup of water along with green chillies. Keep it half closed while cooking. Switch off the flame after 5 minutes.
Once it is cool, take out the cooked amatekayi pieces and green chillies and grind them coarsely along with shredded coconut and salt to taste. Keep aside the left out water after cooking the amatekayi pieces and can use the same while grinding the chutney mix.
Check the taste and add the lime squeeze accordingly.
Heat oil in a small wok for seasoning. Add mustard seeds and roast it till you hear the crackling sound of mustard seeds. Add this seasoning to the prepared chutney and mix well.
Enjoy this tangy and yummy chutney along with your lunch.