How to prepare Masala Chitranna

Ingredients

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - 4-5
Hing - a pinch
Peanuts - 10-15 seeds
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Onion - 1/2
Ginger-Garlic Paste - 3/4 tsp
Fenugreek seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Green Chillies - 7
Turmeric - 1/4 tsp
Tamarind thick paste - 1/2 tsp
Salt - to taste
Cilantro for garnishing

Procedure

1. Dry Roast Cumin seeds (1/2 tsp), Fenugreek seeds (1/4 tsp) and Mustard seeds (1/4 tsp) individually and powder them
2. In a Pan add oil, when oil is hot add mustard seeds, hing
3. When mustard seeds start spluttering add curry leaves, Peanuts, Channa dal and Urad dal
4. When channa dal and urad dal are golden brown add Ginger-Garlic paste, Onion,Green Chillies, Turmeric
5. Once onion and chillies are done add Salt, Tamarind paste and powder prepared in step 1.
6. Let it cook for 2-3 more min
7. Garnish with coriander leaves

Server Hot with Rice

How to prepare Gobi Parata

Ingredients

Gobi Shredded - 1 cup
Green Chillies - 7
Onion - 1 small
Salt - to taste
Chat masala - 1/4 tsp
Garam masala - 1/2 tsp
Jeera/Cumin Powder - 1/2 tsp
Coriander leaves - 2 tbsp
Aata - 1 cup
Olive Oil
Water
Yogurt - 3tbsp
Red Chilli Powder - 1/5 tsp

Preparation



Prepare dough

1. Prepare aata dough by mixing aata, salt, water and a tsp of olive oil and let it rest for minimum 30 min by coverng it.


Prepare filling

1. In a bowl take shredded Gobi, to that add green chilli paste, onion finely chopped, salt, chat masala, garam masala powder, Jeera powder and mix well
2. Take the mixture in a vessel and cook it well untill all the moisture is evaporated from it and gobi is cooked. Add chopped coriander leaves and mix well
3. Take the cooked mixture in a plate and let it cook down to room temperature.
4. Make balls of cooled mixture

Prepare parata

1. Take aata dough and rool it to approximately 4-5 inch width
2. Place the filling ball in middle and close all the edges and seal it.
3. Roll the parata well with help of enough amount of dry aata
4. Cook it on tawa by sprinkling olive oil on both sides

Prepare Yogurt dressing

1. Take 2-3 tbsp of thick yogurt in a plate
2. Add some salt and mix well
3. Sprinkle some chat masala and red chilli powder
4. Garnish with cilantro






Server hot along with yogurt and pickle :-)

How to prepare Tomato Gojju

Ingredients

Olive oil - 1 tbsp
Mustard seeds - 1/4 tsp
Hing - pinch
Curry leaves - 5-6
Green chillies - 3
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Onion - 1 small finely chopped
Tomato - 2-3 finely chopped
Sambar Powder - 1 or 1 1/2 tsp
Turmeric - 1/4 tsp
Salt
Water
Cilantro for garnishing

Preparation

1. In a vessel heat oil, add mustard seeds, hing, curry leaves
2. Add channa dal, urad dal and cook until golden brown
3. Add onion, green chillies, turmeric and cook untill it is translucent
4. Add tomatoes and cook well
5. Once tomatoes are tender add sambar powder, little water, salt and cook for 3-4 min
6. Garnish with corinader leaves

Serve hot with chapati or rice :-)

How to prepare peanut coconut chutney - Karnataka Style

Ingredients

Peanuts - 1/5 cup roasted
Fresh grated coconut - 1/4 cup
Green chillies - 8 roasted
Salt - to taste
Tamarind - marble size
Curry leaves - 3 leaves
Cilantro - hand full
Garlic - 1-2 pods optional

Preparation

1. Dry Roast Peanuts on medium flame untill nice aroma comes out
2. Roast green chillies on same pan
3. Remove the skin of roasted peanuts
4. In a mixer take peanuts, roasted green chillies, salt, grated coconut, tamarind, garlic (optional), curry leaves and grind it
5. Once the chutney is 3/4 grinded add cilantro to it and grind it again

Serve with any indian bread or Rice or Idli:-)

How to prepare Jeera Rice from left over rice

Ingredients

Leftover Rice
Jeera/Cumin seeds - 2 tbsp
Green chillies - 8
Salt
Ghee/Butter - 2 tbsp
Curry leaves - 8-9
Cilantro for garnishing
Garam masala Powder - 1/2 tsp

Preparation

1. Heat Butter or ghee in a vessel, add cumin seeds, curry leaves and green chillies
2. Add Salt, garam masala and rice, mix well and cook for 3-4 min
3. Add some more ghee if you do not want it to be dry
4. Garnish with cilantro

Server hot with any curry

How to prepare Tomato Rasam

Ingredients

Olive oil - 2 tbsp
Mustard seeds - 1/4 tsp
Hing - a Pinch
Dry Red chillies - 2
Curry leaves - 5-6
Toor dal - 1/4 cup
Tomato chopped - 2
Onion chopped - 1/2 (Optional)
Green Chillies - 3
Turmeric - 1/4 tsp
Fresh grated coconut - 2 tbsp
Jaggery - 1/2 tsp
Rasam Powder - 1 1/2 tsp
Salt
Water
Cilantro for garnishing

Preparation

1. In a cooker add Toor dal, tomato, onion, green chillies, coconut, turmeric and water and cook for 3-4 whistles
2. In a vessel heat oil, add mustard seeds, hing, curry leaves, red chillies.
3. Now add the contents of cooker, Rasam Powder, Salt and Jaggery and let it boil for 5 min
4. Garnish with coriander leaves

Serve hot with rice.

How to prepare upma / uppittu

Ingredients

Rava - 1 1/2 cup
Olive oil - 5-6 tbsp
Mustard seeds - 1/4 tsp
Hing - a Pinch
Curry leaves - 5-6 leaves
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Onion - 1 medium cut lengh-wise
Green Chillies - 7 (you can adjust as per your taste)
Green Beans - finely chopped
Carrot - Finely chopped
Water - 3 cups
Salt - As per taste
Coriander leaves for garnishing

Preparation

1. Roast rava until it turns slight golden brown and nice aroma starts coming out (Make sure not to burn it) and keep it aside
2. In another vessel Heat 3-4 tbsp of Oil,
3. Add 1/4 tsp mustard seeds, a pinch of hing, 5-6 curry leaves
4. Add 1/2 tsp each channa dal and urad dal, fry until they are golden brown
5. Add onions and green chillies, cook untill onions turn translucent
6. Add finely chopped green beans and carrot, fry for 2 min
7. Add 3 cups of water and let it boil untill vegetables are cooked with lid closed
8. Add Salt and let it cook for 1 more min
9. Now add rava slowly by stirring it, so that it doesnot form any lumps
10. Add another 2-3 tbsp of oil on top
11. Cover and cook it on medium low flame for 7-8 min more, stir every 3 min
12. Garnish with Coriander leaves

Server hot with some chutney :-)

How to prepare Puliyogare powder at home

Ingredients

Coriander seeds - 1 cup
Urad dal - 1/2 cup
Channa dal - 1/2 cup
Copra/Dry coconut - 1/2
Dried red chillies - as per taste
Hing - 1/2 tsp
Cumin seeds - 2 tsp
Black Pepper seeds - 2 tsp
Sesame seeds - 1/2 cup
Mustard seeds - 2 tsp
Fenugreek seeds - 2 tsp
Cinnamon - 2 small sticks
Cloves - 1 tsp

Procedure

1. Dry Roast all ingredients seperately (without oil)
2. Let them cool down and come to room temparature normally
3. Grind all the ingredients seperately. Make a coarse granular powder.
4. Once all the ingredients are grinded. In a big Vessel Mix all the the ingredients well. You can even a grinder to do this.
5. You can mix some Hot oil to the powder to preserve for a bit longer time.

Enjoy making Puliyogre powder at home :-)

How to prepare Tandoori Fish Fry

Ingredients

Fish - 1 lb
Lemon - 3 tsp
Rice floor - 1 tsp
Coriander cumin powder - 2
Red chilli powder - 2-3
Ginger Garlic paste -2
Hing -2 pinch
Turmeric - 1/4
Salt
Oil - 2 tsp

Procedure

1. Wash Fish with lemon and Salt so that the smell is gone
2. Now Pat dry Fish with kitchen Towel
3. Prepare Marinate masala by including all the above ingredients (medium thick).
      Note: Do not add water add lemon huice if you need thinner paste
4. Apply masala on both the sides of fish and let it sit in refrigerator for minimum 30 min
5. Now you can cook your Fish in either Oven or on a pan


Server hot with a slice of lemon


Video will be uploaded soon...

How to prepare mulangi herekayi Huli Saaru

Ingredients

Oil - 1 tsp
mustard seeds - 1/4 tsp
hing - a pinch
Red Chillies - 2
Curry Leaves - 4-5
Onion chopped - 1 small
Tomato chopped - 1 small
Toor dal - 1/3 cup
Raddish (mulangi)- 1 medium
Ridge Gourd (Ridge Gourd) - 1/2 medium
Sambar Powder - 2 1/2 tsp
Salt - to taste
Jaggery powder - 1/2 tsp
cilantro for garnishing

You can choose any other vegetable of your choice.


Procedure

1. In a cooker, add toor dal, raddish, Ridge Gourd, onion and tomato
2. Let them cook for 3 whistles untill toor dal are cooked well (few toor dal may take a bit longer compared to others)
3. In a vessel heat oil, add mustard seeds, hing, curry leaves, red chillies
4. Add cooked vegetables, sambar powder, Jaggery, Salt and let it cook for 10 min
5. Garnish with Cilantro

Server Hot with Ragi Mudde or Rice

How to prepare Chitranna/Lemon Rice

Ingredients

Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry Leaves - 4-5
Hing - a pinch
Peanuts - 10-15 seeds
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Onion - 1/2 (Optional)
Green Chillies - 7
Turmeric - 1/4 tsp
Lemon Juice - 1 tsp
Salt - to taste
Grated coconut - 1tbsp
Cilantro for garnishing

Procedure

1. In a Pan add oil, when oil is hot add mustard seeds, hing
2. When mustard seeds start spluttering add curry leaves, Peanuts, Channa dal and Urad dal
3. When channa dal and urad dal are golden brown add onion (Optional), Green Chillies, Turmeric
4. Once onion and chillies are done add Salt, grated coconut and Lemon Juice
5. Garnish with coriander leaves

Server Hot with Rice