Monday, December 31, 2012

Sevai sabudana saffron kheer recipe - Shyavige sabakki kesari payasa - Vermicelli sago saffron kheer

 Sevai sabudana kheer in a serving bowl
Sevai sabudana kesar kheer recipe - Today I have an amazing vermicelli sago kheer recipe to share with you all. For me this is the easiest kheer I can ever prepare in the comfort of my kitchen. Milk is the basic ingredient which gives creamy taste to the kheer, whereas the quantity of sago and vermicelli is adjustable. Even you can make this type of kheer with vermicelli only. This is one of the Karnataka desserts usually served with meal during the occasion of marriage. Sometimes I too make it in the weekend to serve as a dessert. What I like in this kheer is its simplicity and taste. It has a delicate flavor of cardamom and saffron. The sago, vermicelli combination is absolutely delicious.

Recipes you may like
Sitaphal rabdi
White gourd kheer

Sevai Sabudana Kesar Kheer Recipe 
 Sevai sabudana kheer is ready to serve
Preparation time 10 minutes
Cooking time 15 minutes
Yield - Serves 2

  • 1 cup  vermicelli / sevai / shyavige
  • 5-6 tsp sago / sabudana / sabakki
  • 3 cups whole milk 
  • 1 tbsp ghee 
  • 1/2 cup sugar  
  • 1/4 tsp  cardamom  powder
  • 1/2 cup cashew nuts and raisins 
  • 10-15 almonds, peeled,  sliced  / badam  
  • 1/2 tsp saffron strands / kesar 
  1. Soak the saffron in 2 tbsp of warm milk and keep it aside.
  2. Heat the ghee in a pan. Add the cashew nuts and raisins together and fry for a minute. Set aside.
  3. In the same pan, heat little bit of ghee and fry the vermicelli  on low flame until they are light brown in colour. 
  4. In a broad vessel, add a cup of water and bring it to boil. Add the sago and cook until soft. 
  5. When the sago becomes soft,  add the fried vermicelli and  3 cups of hot water. Cook the vermicelli on low flame, stirring in between.
  6. When the vermicelli is done, add the milk and sugar. Boil it for 5 minutes, then simmer on low flame till you get the desired consistency. Stir in between.
  7. When the kheer becomes thick, remove the pan from the flame and sprinkle cardamom powder, add the fried dry fruits and  saffron milk. Mix well. 
  8. Serve sevai sago kheer either  hot or cold.
 Sevai sabudana kheer is ready to serve

Saturday, December 29, 2012

Methi moong dal sabzi - Methi green gram dal sabzi

Methi moong dal sabzi in a serving bowl
Methi moong dal  sabzi recipe - This is a side dish prepared with  fenugreek leaves and split green grams. This is a very healthy accompaniment for any main meal with the goodness of methi leaves and moong dal. The combination of leafy vegetables and dal create a nutritious side dish. It is mildly spiced with chili powder and flavored with the tempering made with asafoetida, cumin seeds, onion and garlic. Fenugreek leaves are one of the most popular and easily available leafy vegetables in India. They are slightly bitter in taste but the addition of green gram dal reduces the bitterness of fenugreek leaves.

Recipes you may like
Methi Moong Dal Sabzi Recipe 
Methi moong dal sabzi in a serving bowl
Preparation time - 25 minutes
Cooking time 10 minutes
Yield - Serves 2


  • 1 bunch fenugreek leaves / methi leaves
  • 1 cup green gram dal / moong dal
  • 1 large sized onion, finely chopped
  • 10 garlic cloves, slightly crushed
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp asafoetida / hing
  • 1 green chili, finely chopped
  • 1/2 red chili powder
  • 1/4  tsp turmeric powder
  • Salt to  taste
  • Oil as required
Methi moong dal sabzi - step by step pictures

1.  Pluck the  fenugreek leaves from the stems, wash them under running water. Drain and keep it aside for 5 minutes. Chop the leaves and set aside.
chopped methi to make sabzi
2.  Boil water in a pan, add  washed green gram dal and cook covered on low flame till the dal is half cooked. Drain excess water and keep it aside.
boiled moong dal to make sabzi
3.  Heat oil in  a pan and add mustard seeds to it. When they start spluttering, add the crushed garlic, cumin seeds, asafoetida, and  green chilies. Saute for a minute. Add the onions and saute till the onions become translucent.
tempered onions and ingrds
4.  Add the turmeric powder and chili powder. Saute for a while.
chilli powder added
5.  Add the methi leaves and half cooked moong dal. Add salt and sprinkle some water. Cook covered on low flame till the  moong dal and methi leaves become soft.
add methi and moong dal
6.  When done, remove from the heat.
cook till methi become soft
7.  Serve the methi moong dal sabzi hot as a side dish.
Methi moong dal sabzi ready to serve

Friday, December 28, 2012

Tomato raisin chutney recipe - Chutney for roti and paratha

Tomato raisin chutney in a serving bowl
Tomato raisin chutney recipe - This  is a slightly sweet chutney with ginger and garlic flavor. It is a very simple chutney recipe even a beginner can adapt quickly. It is a side dish option and pairs well with methi thepla and paneer cabbage paratha . I have used raisins in this recipe which gives a unique taste to the chutney. Always I reserve some tomatoes for this chutney preparation. I have already posted mint coriander chutney which also goes well with parathas.

Tomato Raisin Chutney Recipe
Tomato raisin chutney in a serving bowl
Preparation time - 10 minutes
Cooking time - 10 minutes
Yield - Serves 2

  • 2 large sized  tomatoes, finely chopped  
  • 2 tbsp raisins
  • 4 cloves garlic
  • 1 inch piece ginger 
  • 1 tsp sugar
  • 1 tsp red chilli powder
  • 2 tsp oil
  • Salt to taste
  1. Peel the garlic flakes. Wash, peel and chop the ginger. Wash raisins and keep it aside.
  2. Transfer the chopped  ginger, garlic and raisins to a mixer jar. Grind them to a smooth paste using drinking water.
  3. In a bowl, combine together the above prepared paste, tomatoes, chili powder and salt. 
  4. Heat  oil in a pan,  add the above prepared tomato mixture to it. Cook on low flame stirring in between.
  5. When the mixture thickens, add the sugar and stir continuously. Cook  this chutney over low flame tilll the tomatoes become soft and oil oozes out. 
  6. While stirring, mash the tomatoes with the back of  a spoon. When the chutney is done, remove from the flame. Allow it to cool and serve with paratha, thepla, uttapam and dosa.
Tomato raisin chutney ready to serve

Sunday, December 23, 2012

Phirni recipe - North Indian rice phirni recipe

Phirni in a serving bowl
Phirni recipe - This is a popular  North Indian dessert  prepared with milk, rice flour and sugar. This is alternative to rice kheer. Usually Phirni is served as a dessert after meals. You can make phirni with different flavours such as mango and almond by mixing mango pulp and almond paste.This is a very easy dessert to prepare and gets ready within few minutes. This recipe is perfect when you are in a hurry and want to finish the cooking very fast with some delicious dessert along with the main meal.

Phirni Recipe - North Indian Rice Phirni
Phirni in a serving bowl
Preparation time - 10 minutes
Cooking time - 15 minutes
Yield - Serves 4

  • 5 cups milk
  • 1/2  cup rice flour
  • 1 cup sugar
  • 3/4 tsp cardamom powder
  • 15 -16 saffron strands / kesar
  • 1/2 cup chopped  almonds and raisins
  1. Mix the rice flour in 3/4 cup of cold milk and make a smooth paste. Set aside. 
  2. Soak the saffron strands  in 2 tsp of milk and keep it aside.
  3. Boil the milk in a pan on high flame and further simmer it for 5 minutes. Add the sugar and 3/4 of the dry fruits and mix well.
  4. Reduce the flame to low and add the rice flour paste, stir continuously so that no lumps are formed. Simmer till the mixture turns slightly thick.  It thickens more when cooled. So keep it slightly thick.
  5. Switch off the flame. Add the saffron along with milk and cardamom powder. Transfer the phirni to a large bowl and place the bowl in the refrigerator at least for an hour. 
  6. While serving,  transfer the phirni to the serving bowl. Garnish with dry fruits and serve.
Phirni ready to serve

Saturday, December 22, 2012

Vaali bhaji palya - Basale soppina palya - Malabar spinach sabzi

Basale Soppina Palya in serving bowl
Vaali bhaji or basale soppina palya recipe - Malabar spinach is a leafy vegetable widely used in Coastal part of Karnataka.In this part, every house would normally have a climber plants of malabar spinach in the backyard. It is a creeper or climber and it grows very easily by planting a thick stalk. 

It is known with many names such as basale soppu in Kannada, mayalu in Marathi and vaali bhaji in Konkani. Malabar spinach has a cooling and refreshing effect, but the effect is less if it is cooked too long. Vaali Bhaji palya is a coconut based thick gravy prepared with malabar spinach, toor dal, fresh coconut and some other spices. 

It is a popular traditional vegetarian dish usually served as a side dish to rice ganji and steamed rice and pairs well with daali ambat and thove. This is an easy to prepare palya and my favorite dish. So, I thought to share the recipe with you all.

Vaali Bhaji Palya - Basale Soppina Palya
vaali bhaji randayi ready to sevre
Preparation time - 20 minutes
Cooking time - 20 minutes
Yield - Serves 4

  • 1 bunch  malabar spinach / vaali bhaji / basale soppu
  • 1 cup cooked toor daal
  • 1 small sized onion (optional)
  • Salt to taste
Grind to paste 
  • 1 medium sized fresh coconut, grated
  • 7-8 dry red chilies ( preferably byadagi)
  • 1 tbsp coriander seeds
  • 1/4 tsp  turmeric powder
  • 7-8 garlic  cloves / lasun
For the tempering
  • 1 tsp mustard seeds
  • 8-10 curry leaves
  • 2 tsp oil
  1. Pluck the malabar spinach leaves from the stems. Remove the tender stems along with the leaves. Wash  them thoroughly. 
  2. Roughly chop malabar spinach leaves. Chop the stems into large pieces.
  3. Wash the  toor daal in a vessel,  Add 2 and 1/2 cups of water and pressure cook for 3 whistles. 
  4. Heat a tsp of oil in a pan on low flame. Fry coriander seeds till aromatic. Remove and keep it aside.
  5. In the same pan, fry  dry red chilies till  they  become crisp. Combine together the grated coconut, fried chilies, fried coriander seeds, garlic and  turmeric powder. 
  6. Put it in a mixer jar and grind to a slightly coarse paste. Keep it aside.
  7. Boil 2 glasses of water in a deep pan and add chopped malabar spnach stems. Cook covered on medium flame till they are 75% cooked. Then add the chopped leaves and chopped onions to it.
  8. Cook covered on low flame till the leaves become soft. When the stems and leaves are cooked, add cooked toor dal, coconut masala paste and salt. Add water to adjust the desired consistency.
  9. Bring it to boil and simmer, stirring occasionally over a medium flame until you get a thick gravy. The gravy should be  thick and have a  creamy consistency.
  10. Heat oil in a small pan, add mustard seeds and allow them to splutter.
  11. Add curry leaves, saute for few seconds and pour this tempering  on  the boiling curry. Take a spoon and mix it very well.  
  12. Serve the vaali bhaji palya hot with steamed rice, rice kanji and chapathi.
vaali bhaji palya ready to sevre

Sunday, December 16, 2012

Chicken pulao recipe - Chicken pulav recipe

Chicken pulao recipe - Spicy chicken pulao is an Indian style spicy rice cooked with boneless chicken, rice, herbs and some spices. To prepare spicy chicken pulao, I usually use basmati rice and boneless chicken. Basmati  is a very popular  variety  of  rice which is well known for its rich aroma. This spicy chicken rice  goes well with all variety of raitas and salads.  Even you can eat this spicy rice without any side dish. The list of ingredients seems to be very  long, but these are easily available in your kitchen shelf.  Even if you skip one or two ingredients except basic ingredients, it doesn't make much of a difference in taste.

Recipes you may like
Chicken Tomato Soup
Chicken Fry with Green Masala

Chicken Pulao Recipe
Preparation time - 20 minutes
Cooking time - 30 minutes
Yield - Serves 4

  • 2 cups basmati rice
  • 500 grams boneless chicken,  cut into medium sized pieces
  • 4 thinly sliced  medium sized onions
  • 4  finely chopped medium sized tomatoes
  • 1/2 cup yogurt / curd
  • 1/2  a bunch chopped coriander leaves
  • 4 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala
  • 4 cups water
  • 2 tbsp  ghee
Grind to paste
  • 1/4 cup fresh grated coconut
  • 1 X 2"  piece ginger
  • 10 -12 garlic cloves
For the tempering
  • 1 tsp cumin seeds
  • 7 - 8 cloves / lavang
  • 1X 4 inch piece cinnamon
  • 8-10 black pepper
  • 2 bay leaves
  • 1 inch piece mace / javitri
  • 4 green cardamoms
For the marinade
  •  1/4 cup thick yogurt
  • 1/4 tsp ginger paste
  • 1/4 tsp garlic paste
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp salt
  1. Wash the rice and soak for 10 minutes, drain and keep it aside for 15 minutes.
  2. Marinate the chicken with the ingredients mentioned under  "For the Marinade" and keep it in the refrigerator for 15-20 minutes. 
  3. Combine the coconut, ginger and garlic. Put it in a mixer jar and grind it to a smooth paste with some water. Set aside.
  4. Heat the ghee in a pan. Add cumin seeds, cloves, black peppers, mace, green cardamoms and bay leaves. Saute  till aromatic.
  5. Add the onions and fry till translucent. Add the garam masala, red chilli powder and turmeric powder. Saute for few seconds.
  6. Add the tomatoes and saute for 2 minutes. Add the coconut paste and saute for 2 minutes.
  7. Add the rice and chicken pieces. Saute for 2 minutes.Add the yogurt and mix well. Add the coriander leaves and salt. 
  8. Add 4 cups of hot water and mix well. Cook covered on low flame till the rice and chicken are cooked to soft. 
  9. Serve hot with choice of your raita and salad.

Tuesday, December 11, 2012

Mint coriander leaves chutney - Pudina kothimbir chutney

Mint coriander leaves chutney recipe - The mint coriander leaves chutney is one of the most popular chutney in India. The combination of  mint and coriander gives a unique flavour and taste to the chutney. Most of all, this chutney can be stored in a dry container in the refrigerator for a week. This is a flavorful accompaniment to a spicy dish like pulao and biryani and dipping sauce to samosas and dhoklas. This can be used in sandwich also. Mint is commonly known as pudina in India. Mint is well known for it's many health benefits. It has a refreshing aroma and mild pungent taste.Coriander leaves are used in almost all dishes. Try this mint coriander chutney and I am sure you will love it.

Mint Coriander Leaves Chutney Recipe
Preparation time - 10 minutes
Cooking time - 0 minutes
Yield - 1 cup chutney

  • 1 cup mint leaves / pudina
  • ½   cup coriander leaves / kothimbir
  • 2 tbsp  roasted peanut powder
  • 2  green chilies, chopped
  • 1 tsp cumin seeds / jeera
  • 1 tbsp lemon juice
  • ½  tbsp sugar
  • Salt to taste
Mint coriander leaves chutney - step by step pictures

1.  Wash the mint leaves and coriander leaves thoroughly. Pat to dry and chop them roughly.
2.  Mix together the coriander leaves, mint leaves, peanut powder, green chilies and cumin seeds and put them in  a mixer jar.  
3.  Grind it to a  smooth paste using little bit of drinking water. 

4.  Add  the sugar, lemon juice and salt.  Mix  well and serve as a side dish. You can also use this chutney to make sandwich.

Monday, December 10, 2012

Onion tomato uttapam recipe - Onion tomato uttapa

Onion tomato uttapam or uttapa recipe - This is a very delicious South Indian breakfast dish loved by all Indians. It is soft and consumed with coconut chutney and sambar. Making uttapa is not difficult. You can also make it by using dosa batter. The secret behind the taste of uttapam depends on  the correct combination of its ingredients and the level of fermentation. For soft and aromatic uttapam, medium level of fermentation is required and too much fermentation makes it sour. I love uttapam a lot and make it at least once in a week. So, sharing the recipe with you all.

Onion Tomato Uttapam Recipe
Preparation time - 10 minutes
Cooking time - 50 minutes
Yield - 10 uttapas

  • ½   cup rice
  • 3/4 cup split black grams / urad dal 
  • 1/4 cup bengal gram / chana dal
  • A fistful of poha / beaten rice
  • 10  Fenugreek Seeds / methi 
  • Salt to taste
  • Oil  as required
For the garnishing
  • 1 onion, chopped 
  • 1 small tomato, chopped
  • 1 green chilli, chopped
  1. Combine  together the rice, urad dal, chana dal and fenugreek seeds and wash them thoroughly. Soak them using enough water for about 4-5 hours.
  2. After 5 hours, drain water, add beaten rice and grind them into a smooth paste. 
  3. Add sufficient water to  make the medium consistency batter. The batter should not be too thin. Mix the batter well and keep it aside in a warm place for about 8-9 hours.
  4. When the batter fermented, the quantity of the batter doubles in size. While making the uttapam, add the salt and mix well..
If you want to make the batter sour, add 2 tsp yogurt  to it.

Making the uttapam
  1. Heat a non-stick pan on medium heat and apply oil on it. Spread the batter on the pan to form a round and thick uttapam (do not spread it too thin)
  2. Sprinkle some chopped onions, tomatoes and green chilies on it and pat it  with the back of a spoon. Spread 1/4 tsp oil around the uttapam.
  3. Cook covered on medium flame till the base become firm, flip it and cook  for 2 - 3 minutes. 
  4. Transfer the uttapam to a serving plate. Serve hot with chutney and sambar

Saturday, December 8, 2012

Dodkyachi bhaaji - Heerekayi palya - Ridge gourd curry

Dodkyachi bhaaji recipe - Dodkyachi bhaaji and aamti is one of my favourite combinations. Whenever I go to vegetable market, I make it a point to buy some ridge gourd to make bhaaji, curry or chutney. Today I am sharing a recipe for a  simple side dish made with ridge gourd. The flavour is infused with onion and some spice powder. This bhaaji pairs well with aamti and varan.  It also goes well with rotis. Crispy and yummy pakoda can also be prepared with ridge gourds. Ridge gourd contains enenrgy, moisture, carbohydrates, dietary fiber, calcium, iron and phosphorus.Some ridge gourds are bitter in taste, check it for bitterness before cooking.

Recipes you may like

Dodkyachi Bhaaji - Heerekayi Palya - Ridge Gourd Curry
Preparation time - 15 minutes
Cooking time - 10 minutes
Yield - serves 2

  • 1 medium sized ridge gourd
  • 1 small sized tomato, finely chopped
  • 1 medium sized onion, finely chopped
  • 2 garlic flakes, crushed
  • 1 small green chili, chopped
  • ¼ tsp mustard seeds
  • ¼ tsp split black gram / urad dal
  • 4 curry leaves
  • ¼  tsp cumin seeds / jeera
  • ½   red chili powder
  • ½ tsp turmeric powder / haldi
  •  ¼  tsp kala masala or garam masala
  • 7-8 fenugreek seeds / methi
  • ½  tsp jaggery
  • Salt to taste
  • Oil as required
Dodkyachi bhaaji - step by step pictures

1. Arrange all the ingredients on a plate and set aside.
2.  Wash, peel and cut   the ridge gourd into small cubes.
3.  Heat oil in a pan. Add mustard seeds, urad dal, curry leaves and cumin seeds. 

4.  Allow them to crackle nicely. Add onions, crushed garlic and green chilies, turmeric powder and red chili powder.  Saute for  3-4 minutes.

5.  Add chopped tomatoes, ridge gourd pieces, kala masala or garam masala, jaggery and salt. Mix well. Saute for a minute. 

6.  Add ¼ cup of water and cook covered on medium flame. Cook  till the ridge gourd becomes soft. 
7.  When done, serve the bhaaji hot  with rice and aamti or varan.  It also goes well with chapathi.

Sitaphal rabdi recipe - Custard apple rabdi recipe

Sitaphal rabdi recipe - Custard apple rabdi is a delicious traditional North Indian  dessert prepared with custard apple pulp and milk. The flavour is infused with cardamom and saffron. Once you master the art of removing the seeds and squeezing the pulp out, you can make the rabdi very quickly. Custard apple is a seasonal fruit. When we buy it in bulk, some custard apples over ripe and I don't throw them. I usually make milkshake or rabdi with it. This rabdi is served as a dessert after meal.

Recipes you may like
Custard apple  milkshake
Strawberry milkshake

Sitaphal Rabdi Recipe - Custard Apple Rabdi Recipe
Preparation time - 30 minutes
Cooking time - 35 minutes
Yield - Serves 4 

  • 1 cup custard apple pulp / sitaphal
  • 1 liter whole milk 
  • 2 tsp crushed almonds / badam 
  • 2 tsp crushed green pistachios 
  • 1/4 tsp cardamom powder 
  • 7 - 8 saffron strands / kesar 
  • 1/2 cup sugar 
  1. Remove the seeds from the custard apple. Grind it to a smooth paste and set aside.
  2. Crush the almonds and pistachios coarsely and set aside.  
  3. Boil the milk in a heavy bottomed pan. Further simmer it on low flame for 20 minutes. Stir in between to prevent it from burning. 
  4. Clean the sides with wooden spatula to prevent  from sticking the cream and milk. 
  5. When the rabdi is done, remove from the flame, add sugar and mix well. Add  saffron strands, cardamom powder and mix well.  Allow it to cool to room temperature. 
  6. Then add the custard apple pulp and mix well.Garnish with almond and pistachios.
  7.  If you like to serve it chilled, keep this rabdi in the refrigerator for an hour. Serve the rabdi either cold or hot.

Majjige huli recipe - Butter milk curry recipe

Majjige huli recipe - Majjige huli is a popular  authentic curry of  Karnataka prepared with buttermilk, besan and pumpkin. It goes well with hot rice. This is a slightly tangy curry with combined flavour of ginger, asafoetida  and cumin seeds. Addition of pepper and green chilli increases the taste. Friends, try out this majjige huli to have the traditional taste of Karnataka cuisine.

Majjige Huli Recipe - Butter Milk Curry Recipe
Preparation time - 10 minutes
Cooking time - 10 minutes
Yield - Serves 4

  • 1 cup yogurt / curd
  • 1/2 tbsp split bengal gram flour / besan
  • A pinch of turmeric powder
  • 250 grams pumpkin / kumbalkayi/ dudde
  • 3-4 curry leaves
  • Fistful of chopped coriander leaves
  • Oil as required
  • Salt to taste
Grind to paste
  • 2 inch ginger, chopped
  • 2 tsp cumin seeds / jeera
  • 2 green chillies, chopped
  • 10 black pepper
  • A pinch of asafoetida /  hing
  1. Mix water, yogurt, split  bengal gram flour, turmeric powder, salt and whip it up very well.
  2. Blend the ginger, cumin seeds, green chilli, pepper and asafoetida in to smooth paste
  3. Now add this paste in to the buttermilk mixture, mix up well and keep aside.
  4. Peel and cut the pumpkin into cubes.
  5. Heat the oil in a pan. Add the curry leaves and the pumpkin cubes.
  6. Fry for 5 minutes. Now add the butter milk mixture  and stir continuously.
  7. Boil  them well for 10 minutes. Garnish with coriander leaves and serve hot with rice.