Bombay Saagu | Aloo - Potato Gravy

Potato is one of my all-time favorite vegetable as we can make different kinds of dishes using potatoes. It can be used for the main course, side dishes like palya or gravy, you can prepare soup, you can use it as a starter and more. Today am going to share a simple and easiest dish called potato saagu|aloo gravy. It can be served with rava dosa, neer dosa, poori, or rava idli. I like this gravy to be slightly spicy. It does not take much time to prepare, here I am going to share the recipe with you all today.

Cuisine: Karnataka  | Preparation: 10 minutes
Cookin: 20 minutes | Serves: 4

Ingredients:

Potatoes                -  3 medium size
Oil                         -  1 tbsp
Chana dal              -  1 tsp
Urad dal                -  1 tsp
Curry leaves          -  1 spring
Mustard seeds       -  1 tsp
Onion                   -  1 large size
Green chilies -  2
Turmeric powder   -  1/2 tsp
Besan powder       -  2 tsp (gram flour)
Water                   -  1.25 cups
Salt                      -  as per taste
Coriander leaves   -   2 tbsp

Method:

Boiling Potatoes

• Rinse and wash 3 to 4 potatoes very well and cut into the middle. In a pressure cooker, boil the potatoes along with salt for 3-4 whistles in a medium flame. 
• Once the cooker is cool, take off the potatoes and peel them and smash in a smasher or using hand. keep aside.

Making Saagu:

• Take a deep Kadai/pan, add oil to heat. add mustard seeds and let them splutter.
• Add chana dal, urad dal and fry till color change to little brown.
• Add curry leaves, chopped onions, and green chilies and fry for few minutes or until onions turn transparency. 
• Now add boiled and mashed potatoes and fry for 2 minutes.
• Add water, turmeric powder and besan powder to it and stir well.
• Adjust the salt as per taste, and add more water if the saagu becomes thick. Let it boil for a few minutes in a medium flame.
• Once it is cooked well, switch off the flame and garnish with coriander leaves.
• Serve hot with rava idli or rava dosa.

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Carrot - Beans Palya | Karnataka Special Stir Fry Recipe

The combination of carrot and beans is a perfect dish that goes very well with chapati or paratha. It can be served with rasam and rice as well as a side dish. It is very simple and easy to prepare. This recipe looks simple but very delicious in taste. It is loaded with a lot of nutrients as the main ingredients are beans and carrots. It is dry in texture with its own softness. Carrot beans palya is one of the side dish which is prepared during the wedding, or any other functions.

Cuisine: Karnataka | Cooking: 15 minutes
Preparation: 15 minutes | Serves: 4

Ingredients:

Carrots              -  2 carrots or 300 grams
Green beans      -  1/4 kg or 300 grams
grated coconut   -  5-6 tbsp
Salt                   -  1 tsp or to taste
Water                -  to boil veggies
Green chilies -  2
Onions              -  1 small size
Turmeric           -  1 tsp

To Tempering:

Mustard seeds  - 1 tsp
Urad dal           - 1 tsp
Chana dal         - 1 tsp
Curry leaves     - 1 spring
Oil                   -  2 tbsp

Method:

1. Wash beans and carrot well in running water and soak water completely.
2. Peel the carrot and discard the edges of beans.
3. Now chop them into small pieces, keep them aside.
4. Bring water to boil and add chopped beans and carrot to boil in a medium flame, until the carrot becomes a little bit of soft.
5. heat a cooking pan/deep Kadai, add oil, mustard seeds. once mustard seeds splutter, add chana dal and urad dal until it turns little brown in color.
6. Now add curry leaves, green chilies, and chopped onion and fry till it becomes transparent. do not fry over.
7. Add turmeric powder and boiled veggies and fry by adding salt to taste for a few minutes.
8. Once it is done, add grated coconut and mix well.
9. Serve hot with chapati.

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Coconut Upma | Sooji - Kayi Uppittu

I am very happy to write this special Kayi/Coconut Upma recipe with you all as this is a very rare recipe that you can find. I feel it's very special as the taste is very nice and different compared to other varieties of upma. I learnt this from my MIL, I was curious to taste this when I saw her preparing for the first time and after tasting I just loved it. 

Usually, people will prepare upma/sooji by using rava/rice etc, but I had never heard/seen coconut upma anywhere. Here I am sharing this recipe with you all today, try this at your home and enjoy the food. This is one of the tastiest and easy to make the recipe. It is nutritive, easy to digest and healthy too. You will get a flavour of fresh coconut, it gives more taste when you eat with a banana.     
                                          

Cuisine: Karnataka | Cooking: 20 minutes
Preparation: 15 minutes | Serves: 4

Ingredients:

Fresh Coconut      -  1 cup
Broken rice            -  1 cup
Milk                        -   1/2 cup (as required)
Salt                        -   as per taste
Coriander leaves   -  1/2 cup
Lemon                   -  1 or 2

To Temper:

Oil                      -  1 tbsp
Mustard seeds   -  1/2 tbsp
Chana dal          -  1/2 tbsp
Urad Dal            -   1/2 tbsp
Peanuts             -   1 tbsp
Curry leaves      -   1 spring
Green chillies    -   4-5

Method:

1. Take freshly grated coconut and grind it into powder. ( it should not be paste).
2.  In a mixing bowl, add grind coconut, broken rice, salt and mix well by gradually adding milk. ( don't add too much milk, consistency should be thick). keep it aside.
3. Now take an idli cooker and grease idli plates by applying ghee.
4. Now pour this mixer and cook for 10 to 15 minutes in a medium flame.
5. After 15 minutes, switch off the flame and let it cool completely.
6. Once it cools down, take off idlis from idli plates and make it smash using hand. (like upma). set aside.
7. In a deep Kadai/pan, add oil, mustard seeds and let it splutter.
8. Add chana dal, urad dal, Peanuts and let it cook till a little bit brown in colour.
9. Now add curry leaves, green chillies, fry for a few minutes.
10. Once it is fired, add smashed idlis, coriander leaves and mix well until all the tempering ingredients mix together.
11. Switch off the flame and add lemon juice. 
12. Mix it well again and serve hot tasty coconut upma.

                                                  

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Palak | spinach - Paratha

Palak paratha is a healthy and nutritious food. It is considered as one of the healthy Indian flatbread. There are different types of parathas that we can see which is prepared by different kinds of stuff inside. Will share my Mooli Carrot Palak Paratha recipe soon. Aloo paratha is mainly famous in north India. We don't need any gravies for parathas, it just goes well with ghee, butter, chutney powders, carrot - beans palya or Raith. You can prepare this for breakfast, evening time, and kid's lunch box as well.

It is an extremely simple and easy recipe. Spinach contains a lot of fiber, minerals, and vitamins. Here I just used chopped palak to make this paratha. it has really come out very tasty. You can directly add chopped spinach into wheat flour and knead a dough. There is another way to do palak/spinach paratha by making palak leaves puree and add into wheat flour to knead. It makes parathas a completely greenish color. Always choose fresh spinach leaves to prepare this paratha as it gives the best flavor.

Cuisine: Indian | Cooking: 10 minutes
Preparation: 10 minutes | Serves: 5

Ingredients:

Wheat flour           -    2 cups
Salt                       -    as per taste
Spinach/palak       -   1 bunch
Water                    -   as required
Red chili powder  -   1/2 tbsp
Oil                         -   2 tbsp  (to knead dough)

Method:

1. Wash and soak the extra water from spinach and chop into small pieces.
2. In a frying pan, add 1 tbsp of oil and chopped spinach and fry for 2-3 minutes to remove the raw smell of palak. 
3. Now take a deep Kadai/bowl, add wheat flour, fried palak/spinach, salt as per taste, red chili powder. 
4. Mix all ingredients well and start kneading by adding water gradually until all ingredients combine together and until the dough becomes soft. 
5. Add oil, at last, to avoid dough stick into the bowl. 
6. Once it is done, cover with cotton clothes and let it sit for 15-20 minutes
7. After 20 minutes, take the dough and make it into small size balls and dump with flour to roll.
8. Heat a nonstick tawa pan; Start rolling the dough into 3 inches and fold it into a triangle shape and again roll it for chapathi size.
9. Place a paratha on tawa and cook for 1-2 minutes in a medium flame.
10. Flip the naan to the other side and cook for 1-2 minutes, until brown spot appears on it.
11. Now healthy spinach paratha is ready to serve. serve it hot with your favorite sides.

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No yeast No Eggs - Garlic Butter Naan

Most awaited and my favorite recipe is here. Garlic butter naan gives a well-blended taste of butter and garlic. It can usually be made up of yeast and eggs to get naan fluffy and soft. Those who don't eat eggs or yeast but want to prepare naan, then this recipe is for you. 

Today am sharing the recipe of garlic butter naan without yeast and eggs. Without using yeast and eggs can naan get fluffy and soft..!!!? The answer is yes., You can replace it by using baking powder and baking soda. These two ingredients help to make naan soft and get a fluffy texture. It is very simple and easy to prepare it takes less than an hour. Homemade naan is always healthier too, I did this on Tawa without using the oven. 

Garlic butter naan is majorly found in north India you can see it in all the menus in all the restaurants. It goes well with Chana Masala, Kaju Gravy ( Will share recipes soon). It is coated with chopped garlic, chopped coriander leaves, and melted butter. 

Cuisine: India | Cooking: 10 minutes
Preparation: 15 minutes | Yield: 8

Ingredients:

Curd/Yogurt              -     8-7 tbsp

All-purpose flour        -     3 cups

Oil                           -     2 tbsp

Milk                         -     7 tbsp

Sugar                      -     1 tsp

Salt                         -     1/2 tsp

Garlic paste             -     1 tsp

Baking powder         -     1/2 tsp

Baking soda             -     1/2 tsp

For Topping:

Chopped garlic         -   10 

Butter                     -   1 cup 

Coriander leaves      -    4-5 tbsp 

Method:

1. In a large bowl, add all the ingredients (except toppings) to make a garlic butter naan dough
2. Mix all the ingredients by adding milk in between until dough comes together, add little bit of oil to avoid sticky at last.
3. Make sure, the dough should not dry and not sticky. Cover the dough in a cotton clean cloth and let it sit for 30 minutes.
4. Meanwhile, mix topping ingredients, melted butter, garlic, and coriander chopped into small. Mix all together and keep it aside.
5. After 30 minutes, take the dough and make it into small size balls and dump with flour to roll.
6. Heat a nonstick Tawa pan; Start rolling the dough into a thick and oval shape. Place naan on tawa and cook for 1-2 minutes in a medium flame.
7. Flip the naan to other side and cook for 1-2 minutes, until brown spot appears on it.
8. Once done with the cooking, immediately apply mixed topping ingredients on it.
9. Now garlic butter naan is ready to serve. Serve hot with Chana masala or any nonveg gravy.

Avarekalu / Lilva Beans & Sabsige Soppu / Dill Leaves - Flattened Rice Bread

Seasonal dishes with seasonal veggies is the best time to prepare your favourite dishes. So avarekalu season is here now, everyone is making a variety of dishes from it. Today am going to share avarekalu rotti, here I include dill leaves to get more taste and make it healthy breakfast. This is one of the most healthiest or famous recipes in Karnataka which everyone loves to eat and start your day with a happy tummy. Avarekalu season is going on, I have posted Avarekalu Saagu Recipe This is something similar to akki rotti, I made this using dill leaves, lilva beans and onions. Here I am going to share the recipe with you all today, just prepare this for your breakfast or for an evening snack and enjoy the food.

Cuisine: Karnataka | Cooing: 10 minutes
Preparation: 15 minutes | Serves: 4

Ingredients:

Rice flour                       -   1 cup
Flattened rice (poha)     -   1 cup
Dill leaves                      -   1/2 cup
Green chillies                -    2
Salt                                -   as per taste
Cumin seeds                 -   1 tbsp
Onion                            -    1
Avarekalu/Lilva beans  -    1/2 cup (overnight soaked and peeled)
Water                            -    as required
Oil                                 -    as required

Method:

1. Soak flattened rice/poha with 1/2 cup of water for about 30 minutes.
2. Wash dill leaves well and soak all water. chop dill leaves and onions into small length.
3. Overnight soaked and peeled lilva beans/avarekalu
4. Take a deep bowl to add rice flour, soaked poha, chopped dill leaves and onions, chopped green chillies, cumin seeds, oil and salt as per taste.
5. Mix all the ingredients well and make a soft dough by adding warm water little by little and knead it for about 10 minutes. make sure dough should not get sticky.
6. Cover it with a damp cloth and rest for about 15 minutes.
7. Now to prepare a rotti, heat a non-stick Tawa/pan in a medium flame.
8. Spread a large piece of plastic cover/rotti cover, grease with oil.
9. Now take a small orange size dough and place it in the centre of plastic cover/sheet.
10. Start flattening it out until you get rotti size. use bit of oil between while flattening the dough.
11. Lift the cover along with rotti and carefully remove rotti from plastic sheet and place it on Tawa. 
12. Drizzle a little bit of oil along the edges of the rotti and let it cook.
13. Once it looks half cooked, flip the rotti over a spatula to cook another side.
14. Cook both the side until rotti turns little brown colour in between.
15. Switch off the flame, serve hot topped with butter/ghee.
16. It can also be served with Peanut chutney and  Curry Leaves Chutney Pudi.

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Tangy - Tomato Rice

Chitranna is one of the favorite rice recipes for most of the rice lovers. Chitranna can be prepared by using either lemon or tomatoes. So today am sharing tomato chitranna made with tangy tomatoes and onions. It is a very easy and quick recipe and also tastes really good. Few people think tomato rice is nothing but a tomato bath but its wrong. Tomato bath is completely different from tomato rice. Tomato bath is prepared using masala items but in tomato rice, we don't use any masala.

 

This is a Karnataka style of rice. We can prepare this by using leftover rice or when you are in hurry, and on lazy Sundays, And ideal for lunch box. It looks very simple and requires fewer ingredients. But tastes really good, we can feel the flavor of tangy tomato, half fry onion, and chili tastes. It is totally yummy food for me and I just love this food. Try it out in your home, taste it, and give your feedback.

Cuisine: South Indian | cooking: 15 minutes
Preparation: 15 minutes | Serves: 4-5

Ingredients:

Cooked rice      -   1 pavu/cup
Water              -   2 glass/cups
Tomatoes         -   4
Onion               -   1
Oil                   -   4 tbsp
Mustard seeds   -   1 tbsp
Chana dal         -   1 tbsp
Peanuts            -   2 tbsp
Curry leaves      -   1 spring
Green chilies -   4-6
Turmeric            -   1/2 tbsp
Salt                   -   as per taste
Coriander leaves -   2 tbsp

 Method:

1. First, pressure cooks the rice by adding water and cook for 2 whistles in a medium flame.
2. In a meantime, chop the tomatoes, onions, and coriander leaves into small, and chop green chilies into slit lengthwise and keep aside.
3. Check the cooker, if pressure is out from cooker or once cooker cools down, open the lid and transfer the rice to a wide bowl and let it cool.
4. Take a deep pan/Kadai, add oil followed by mustard seeds, chana dal, urad dal, and peanuts and fry till they turn into little brown color.
5. Now add curry leaves, green chilies, turmeric, and fry for 2 minutes. Next, add onions and half fry or fry till it turns transparency. (half fried onions always gives better taste)
6. Take chopped tomatoes and add them into it and saute till raw smells go off. it takes about 2-3 minutes.
7. Once all done, switch off the flame and add cooked rice and mix well.
8. Add coriander leaves and serve hot.

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Instant Rava Idli

Rava idli is one of the most popular south Indian breakfast. It is made up of with Rava/semolina/sooji. This Rava idli is very easy and quick to prepare as there is no need for grinding and fermenting is required. Using fresh curd makes Rava idlis tastes well. It goes well with coconut chutney or tomato saagu. For preparing puffy and soft idlis mainly you require two ingredients which are fresh curd and roasted Rava. Here I am going to share this recipe with you all today.

Cuisine: Indian | Cooking: 20 minutes

Preparation: 5 minutes | Serves: 4-5

Ingredients:

For Idli Batter

Roasted Rava/sooji     -  2 cups

Thick curd                 -  1 cup

Water                       -  1 cup (adjust thickness)

Salt                          -  as needed   

Coriander leaves        -  3 tbsp

Grated carrot             -  4 tbsp 

Baking soda               -  1 tbsp

To Temper:

Mustard seeds      -   1 tbsp

Chana dal            -    2 tbsp

Urad dal               -   1 tbsp

Curry leaves         -   1 spring (chopped)

Broken Cashews   -    8-7

Oil                       -    1 tbsp

Ghee                    -    1 tbsp

Baking soda          -    1 tbsp

Green chillies        -    1-2 (chopped finely)

Method:

• In a pan, add oil and ghee to heat, once heated add mustard seeds to splutter, followed by chana dal, urad dal and broken cashews. saute till dals and cashews turn little brown, it takes about 1-2 minutes.
• Now add chopped curry leaves, chopped green chillies and fry for few minutes.
• Once done with tampering, low the flame and add roasted Rava/sooji into it and start frying for 2-3 minutes.
• Rava should be mixed well with tampered ingredients. once it has done, switch off the flame and keep it aside to cool.
• Once it cools completely, take Rava mixture and add curd, salt to taste and baking soda and mix well.
• Check the salt and adjust the batter thickness by adding water. Let the batter be medium thick. Mix it well and set it for 10 minutes.
• Meanwhile, prepare an idli maker to stand by greasing with ghee/oil. Add glassful of water and pour in idly cooker/steamer and keep it aside.
• Now take a Rava batter, mix well again and immediately pour in the idli maker stand.

• Place the idli maker stand in the idli cooker/steamer and cook for 10-15 minutes in a medium flame. 
• You can insert a knife or spoon in the centre of the idli to check if it is cooked properly.
• Once it is done, remove the idli stand from cooker/steamer and let it cool for 2-3 minutes. (don't take off the idlis from idli moulds/stands when it is hot, you won't get proper puffy idlis as it sticks to moulds)
• After a few minutes or once it cools off, apply little oil/ghee to spoon and remove idlis using it.
• Serve with coconut chutney or tomato gojju/gravy.

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response. Thank you :)

Bread Upma - Best Evening Snacks

Bread upma is one of the best times to pass snacks to have along with hot coffee in the evening. It is a very easy and quick recipe and ideal for your kid's lunch box. The only ingredients mainly required are bread, which is readily available in the market/shops and ingredients for tempering. If the edges of the bread hard, then slice them off or no need of removing it. Bread upma can be made up with fresh bread or sometimes when you have leftover bread and you are bored of eating plain bread you can prepare this recipe and serve it when it is hot with tomato ketchup/sauce to get the yummy taste.  

  
Cuisine: Indian | Cooking time: 10 minutes
Preparation time: 10 minutes | serves: 4-5

Ingredients:

Bread slices             -  15 
Oil                          -  6 tbsp
Mustard seeds         -  1 tbsp
Chana dal               -   1 tbsp
Urad dal                 -   1/2 tbsp 
Green chilies -   5-6 slit lengthwise    
Curry leaves            -   1 spring
Ginger-Garlic paste  -   1 tbsp
Chopped onion        -   1
Turmeric powder     -   1 tbsp
Sugar                     -   1 tbsp
Salt                        -   as required
Coriander leaves      -   2 tbsp
Grated coconut        -   1/4 cup
Lime juice               -    few drops

Method:

• Firstly roast the bread slices both the sides on a Tawa in a medium flame into a golden brown and crispy.

• chop all the bread slices into small pieces. remove edges if the bread is hard and also chop onions too and keep aside.                                                                                                              

• Take a deep Kadai/pan, heat oil, and ghee. when oil is warm add mustard seeds, chana dal, urad dal, and fry till dals are turned brown in color.

•   Once it has done, add curry leaves, ginger-garlic paste, and saute for 2-3 minutes.

• Now add chopped onions and fry till onions get transparency. Half fry the onions always gives an outstanding flavor to any kind of dish.

• Now add turmeric and saute till the raw smell of turmeric goes well.

•  Once it gets mix well, add slit lengthwise green chilies and saute for 2-3 minutes. Adjust the chilies according to your preference. 

                          

• Now add sugar(optional), salt and mix well. If you making upma with sweet bread, then you can skip the sugar. and adjust the salt as per taste. 

• After adjusting the salt, add chopped coriander leaves and grated coconut. and mix fell.

• Now its time to add chopped bread slice. make sure while string bread slice mixes up well with tampering ingredients along with ghee.

• At last mix well by adding a few drops of lemon juice. Bread upma is ready to serve. 
• Serve when it is hot with tomato sauce/ketchup.

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