Ekavi

Ekavi is an international kannada vedike dedicated to holistic suite of activities of Kannada people. I found 'Deepavali Sanchike' named 'Spandana' here. It is very interesting document comprising of short stories, poems etc. Anybody interested can download from Ekavi website. Links to website is given below.

Ekavi

Spandana

Ekavi articles and short stories

Maavina Kayi Uppinakayi + Uddina Hittu

Mango Pickle

Receipe Source: My dearest sisters

Ingrediants:

Mango Pieces : 3 cups

Turmeric Powder: 1 tbsp

Salt: 1 cup

Red Chilli Powder: 3/4 cup

Mustard Seeds: 2 tsps

Fenugreek Seeds: 1 tsp

Oil, Mustard seeds, Hing, Curry leaves for seasoning

How to make the Pickle:

3 medium sized raw mangoes will fetch you 3+ cups of Mango slices. Wash rawmangoes, wipe them with a clean dry towel. Use all cleanly washed and dried utensils to make pickle. Dry Roast Mustard seeds and fenugreek seeds. Take care while frying fenugreek seeds. They turn brown very fast. Roasting time for both of them will not exceed more than 2 mins when tava is hot. Keep it aside. Let it cool. Powder them.

Take a large shallow vessel and add mango pieces. Sprinkle 1 tbsp of turmeric powder. Spread 1 cup of salt and 3/4th cup of red chilli powder evenly on the mango pieces. Close the vessel and let it stand for 5 hrs. Mix the contents of the vessel, and add mustard fenugreek seeds powder. Mix again. Trasfer the contents to pickling jar/airtight jar. Keep mixing the contents of the jar once a week. Pickle should be ready in 5 weeks time. Season with mustard, curry leaves, and hing when you scoop out a little quantity for your every day use.

Uddina Hittu

Receipe Source: My sister's MIL

The receipe given here is for 1 Kilo. You can adjust the quantity as per your requirement.

Ingrediants:

Horsegram/Hurulikalu 1 Kg

Bengalgram/Chana dhal/Kadalebele 100g

Blackgram/Urad dhal/Uddinabele 150g

Split greengram/Hesarubele 150g

How to prepare it:

Dry roast each ingrediant separately till they turn light/pale brown. Allow them cool. Powder them in a mixer grinder. Store it in a container.

How to enjoy:

Add some hot rice to your plate followed by a spoonfull of ghee. Add one little spoon of uddinahittu and 2 teaspoonfull of rasa/pickle. Mix everything and enjoy.

Uddinahittu goes very well with belesaru and holigesaru. Belesaru anna cannot be boring anymore!

Foodies Around

Foodies around Singapore:

Nupur of Cinnamon Hut
Sowmya of Creative Saga
Priyanka of AsanKhana
Vanisri of Illatharasi
Roopa of ChowChowBhath
Priti of Indian Khana
Sheetal of My Kitchen
Sukanya of Sukanya's Musings
Sushma of Saviruchi
Kavita of  http://thedabbaexpress.blogspot.com/
Colors of India -a one stop visit to few of my fellow Singapore bloggers


International Foodies
Asha of Foodies Hope
Sia of Monsoon Spice
Ramya of Mane Adige
Ruchii of Ruchii
Grihini of Grihini
Chandrika of Akshayapatra
Indira of Mahanandi
Sailu of Saliu's Food
Roma of Roma's Space
Srilekha of Me and My Kitchen
Uma of Essence of Andhra
Sireesha of Mom's Recipes
Deepa Ramesh Gowda of Ruchi Abhiruchi
Vanamala of Nalapaka
Vidhya of My Recipes
Veda of Iyengars Kitchen
Cham of Spice Club
Vegetable Platter
Easy Crafts of Simple Indian Food
Farida of Azcookbook
SriLekha of Me and My Kitchen
Sireesha of Mom's Recipes
Shreya of Mom's Cooking
Sagari of Indian Cooking
Andrea of Andrea's Recipes
Suma Rajesh of Suma's Cuisine
Sukanya Ramkumar of Hot n Sweet Bowl
Namratha of Fingerlicking food
Nags of Edible Garden
Rekha of Plantain Leaf
Purva of Purvas Daawat
Dibs of Chitra Amma's Kitchen
Lore of Culinarty
Teresa of Mexican American Border Cooking
A&N of Delectably Yours
Maya of Konkan World
Roma of Romas Space
Ramyabala of Ramya Cooks
Shaama of Easy2Cook Recipes

TasteofIndia is a food blog aggregator started by Sailu of Sailus food. Over the past one year I have made many friends around the blogger world. All of them are listed on TasteofIndia. If you are not mentioned on my blog, it does not mean that I do not love u bloggers..it's just that I keep the post pending to update it. I am publishing it without completing the post only coz we all have a fantastic aggregator called TASTEOFINDIA. Enjoy blogging!!!!!

Dill Leaves Fried Rice / Sapsige Soppina Chitranna

Dill leaves are very near to my dill (heart) and to my stomach. It has remained as a dear leafy vegetable at my mom’s house and as well as in my in-laws house. Here is one such recipe I would like to share. It is a very simple preparation and will not take more than 30 minutes of your time in the kitchen.

Ingredients:

Rice: 1 Cup
Dill Leaves: 1 fist full (collect only leaves)
Medium sized onion: 1
Green Chilies: 3
Lemon: 1/2
Salt

Seasoning:
Oil: 2 tbsp
Mustard: 1 tsp
Chana dhal: 1tsp
Urad dhal: 1tsp
Turmeric: 2 pinches
Curry leaves: 1 line

Cook 1 cup of rice with 2 cups of water

Collect dill leaves, wash, chop finely and keep them aside.
Dice onion and cut chilies lengthwise
Squeeze lemon juice from ½ lemon
Divide salt into two parts. Mix one part of salt with cooked Rice and keep it aside.

Do normal seasoning with mustard, chana dhal, urad dhal, turmeric and curry leaves. Immediately after adding curry leaves, add green chilies, diced onions and fry them till onions turn translucent. Add finely chopped dill leaves, fry for 10 seconds. Cover and cook the mixture on a low flame for 2-3 minutes. Don’t forget to stir in between! Add the remaining portion of the salt and cover cook again for 1 more min. Total frying time should not exceed 5 minutes. Remove from the fire, add lemon juice, rice and mix thoroughly. Check salt and sour levels before you serve.

Akki Rotti with Dill Leaves

This is the first recipe I am posting in my blog. I started with Akki Rotti because I love them. It is my favorite breakfast item.

Akki means Rice in English and Akki Rotti is Rice flour rotti. It is a popular breakfast item in Karnataka. It can either be made on a wax paper or using banale (thin shallow aluminium pan). Rotti cooked on banale yields crispy rotti and those made on wax paper yields softer ones. Here is how to make it.

Ingredients:
Rice Flour – 2 cups
Green Chilli Paste – 1-2 tbsp (or as per your taste level)
Fresh grated coconut – 2-3 tbsp
Cumin Seeds – 1tsp
Dill Leaves washed and chopped finely – 1 cup
Onions, peeled and finely chopped-1 cup
Salt as required
Water for mixing the flour



Mix all the ingredients with water.
Batter Consistencey: Medium. One should be able to make balls out of the dough.
Divide the dough into equal number of balls.
Smear oil on the pan and place a dough ball on the pan and spread the dough with your hands. Spread one spoon of oil equally over the rotti to keep it soft while cooking.
Keep the pan on medium flame and cover cook the pan, till rotti is done. You can see the surface underneath rotti starts turning brown/brick red when rotti is done. It should not take more than 2-3 minutes to get cooked. Remove from the pan and serve.





Akki Rottis are served with badnekayi ennegai (stuffed bringal curry). I have made fried onion chutney which goes well with this rotti.

You can see the rotti making procedure on Ruchi website.

Inspired my many food bloggers, I am starting my own blog. I have thought of writing about food and Travel. I love to write about these two topics. I would love to have your support and advise.