ಎಲ್ಲ ಕನ್ನಡಿಗರಿಗೆ ರಾಜ್ಯೋತ್ಸವದ ಶುಭಾಶಯಗಳು

ಎಲ್ಲ ಕನ್ನಡಿಗರಿಗೆ ರಾಜ್ಯೋತ್ಸವದ ಶುಭಾಶಯಗಳು, Happy Rajyotsava to all Kannadigas..posting few pictures in the spirit of rajyotsava. Karnataka flag has two colors yellow and red, so I am posting few pictures through which I saw the colors of our flag..

ನಮ್ಮ ಅಂಗಳದ ಹೂವ್ವು /Flower of our garden ..........
ದೀಪಾವಳಿಯ ದೀಪಗಳು/ Festive lights of Deepavali ......
ದೀಪಾವಳಿ  ದೀಪದ ತಟ್ಟೆ / Deepavali  Lamp Platter 
Finally I tried Capsicum Masale Bath from Kavya Naimish Blog. It was a winner at home today, so posting it for the spirit of Rajyotsava Colors...
Recipe can be found at Kavya's Blog Do visit her to have yummy capsicum masale baath/capsicum masale rice.


As I mentioned in my earlier post about Karthika masa (masa=hindu month), all Mondays on Karthika masa Lord Shiva is worshiped. I thought of sharing Bilvashtaka which I had with me. The link for stotra written in English can be found here You can chant this while you offer prayers to Lord Shiva using Bilvapatra/leaves of Aegle marmelos

Karthika Somavara(Mondays) of 2008 : (Courtesy Kannada Prabha Calender)

3 November, 10 November, 17 November and 24 November

Bilvashtaka Lyrics in Kannada (written using Google Transliteration tool)

ತ್ರಿದಳಂ ತ್ರಿಗುಣಾಕಾರಂ ತ್ರಿನೇತ್ರಂ ಚ ತ್ರಿಯಾಯುಧಂ
ತ್ರಿಜನ್ಮ ಪಾಪ ಸಂಹಾರಂ ಏಕಬಿಲ್ವಂ ಶಿವಾರ್ಪಣಂ

ತ್ರಿಶಾಖೈ ಬಿಲ್ವಪತ್ರೈಶ್ಚ ಅಚ್ಚಿದ್ರ್ಯ ಕೊಮಲೈಶುಭೈ
ತವಪೂಜಾಂ ಕರಿಶ್ಯಾಮಿ ಏಕಬಿಲ್ವಂ ಶಿವಾರ್ಪಣಂ

ಕೋಟಿ ಕನ್ಯಾ ಮಹಾದಾನಂ ತಿಲಪರ್ವತ ಕೋಟಯಹ
ಕಾಂಚನಂ ಶೀಲದಾನೇನ ಏಕಬಿಲ್ವಂ ಶಿವಾರ್ಪಣಂ

ಕಾಶೀಕ್ಷೇತ್ರ ನಿವಾಸಂ ಚ ಕಾಲಭೈರವ ದರ್ಶನಂ
ಪ್ರಯಾಗೇ ಮಾಧವಂ ದೃಷ್ಟ್ವಾ ಏಕಬಿಲ್ವಂ ಶಿವಾರ್ಪಣಂ

ಇಂದುವಾರೆ ವ್ರತಂ ಸ್ಥಿತ್ವಾ ನಿರಾಹಾರೋ ಮಹೇಶ್ವರಃ
ನಕ್ತಂ ಹೌಶ್ಯಾಮಿ ದೇವೇಶ ಏಕಬಿಲ್ವಂ ಶಿವಾರ್ಪಣಂ

ರಾಮಲಿಂಗ ಪ್ರತಿಶ್ಥಾ ಚ ವಿವಾಹಿತ ಕೃತಂ ತಥಾ
ತಟಾಕಾನಿಚ ಸಂಧಾನಂ ಏಕಬಿಲ್ವಂ ಶಿವಾರ್ಪಣಂ

ಅಖಂಡ ಬಿಲ್ವ ಪತ್ರಂ ಚ ಆಯುತಂ ಶಿವಪೂಜನಂ
ಕೃತಂ ನಾಮ ಸಹಸ್ರೆನ ಏಕಬಿಲ್ವಂ ಶಿವಾರ್ಪಣಂ

ಉಮಯಾ ಸಹ ದೇವೇಶ ನಂದಿ ವಾಹನಮೆವ ಚ
ಭಾಸ್ಮಲೆಪನ ಸರ್ವಾಂಗಂ ಏಕಬಿಲ್ವಂ ಶಿವಾರ್ಪಣಂ

ಸಾಲಗ್ರಮೆಶು ವಿಪ್ರಾನಾಂ ತಟಾಕಂ ದಶಕೂಯೂ
ಯಗ್ನಕೋಟಿಸಹಸ್ರಸ್ಚ ಏಕಬಿಲ್ವಂ ಶಿವಾರ್ಪಣಂ

ದಂತಿಕೋಟಿ ಸಹಸ್ರೆಶು ಅಶ್ವಮೇಧ ಶತಕ್ರತೌ
ಕೊತಿಕಂಯಾ ಮಹಾದಾನಂ ಏಕಬಿಲ್ವಂ ಶಿವಾರ್ಪಣಂ

ಬಿಲ್ವಾನಾಂ ದರ್ಶನಂ ಪುಣ್ಯಂ ಸ್ಪರ್ಶನಂ ಪಾಪ ನಾಶನಂ
ಅಘೋರ ಪಾಪ ಸಂಹಾರಂ ಏಕಬಿಲ್ವಂ ಶಿವಾರ್ಪಣಂ

ಸಹಸ್ರವೇದ ಪಾತೆಶು ಬ್ರಹ್ಮಸ್ಥಾಪನಂ ಉಚ್ಯತೇ
ಅನೇಕವ್ರತ ಕೊಟೀನಾಂ ಏಕಬಿಲ್ವಂ ಶಿವಾರ್ಪಣಂ

ಅನ್ನದಾನ ಸಹಸ್ರೆಶು ಸಹಸ್ರೋಪನಯನಂ ತಥಾ
ಅನೇಕ ಜನ್ಮ ಪಾಪಾನಿ ಏಕಬಿಲ್ವಂ ಶಿವಾರ್ಪಣಂ

ಬಿಲ್ವಾಷ್ಟಕಂ ಇದಂ ಪುಣ್ಯಂ ಯಃಪಠೇತ ಶಿವ ಸನ್ನಿಧೌ
ಶಿವಲೋಕಂ ಅವಾಪ್ನೋತಿ ಏಕಬಿಲ್ವಂ ಶಿವಾರ್ಪಣಂ

You can listen to Shivastuti on Kannada Audio dot com (click on 'Kannada Audio')

English Lyrics from S A I webpage
  1. Tridalam Trigunaakaaram Trinetram Cha Triyaayudham
    Trijanma Paapa Samhaaram Ekabilvam Shivaarpanam.

  2. Trishaakhaih Bilvapatraishcha Acchidraih Komalaisshubhaih
    Tavapoojaam Karishyaami Ekabilvam Shivaarpanam.

  3. Koti Kanyaa Mahaadaanam Tilaparvata Kotayaha
    Kaanchanam Shailadaanena Ekabilvam Shivaarpanam.

  4. Kaasheekshetra Nivaasam Cha Kaalabhairava Darshanam
    Prayaage Maadhavam Drushtvaa Ekabilvam Shivaarpanam.

  5. Induvaare Vratam Sthitvaa Niraahaaro Maheshvarah
    Naktam Houshyaami Devesha Ekabilvam Shivaarpanam.

  6. Raamalinga Pratishthaa Cha Vaivaahita Krutam Tathaa
    Tataakaanicha Sandhaanam Ekabilvam Shivaarpanam.

  7. Akhanda Bilva Patram Cha Aayutam Shivapoojanam
    Krutam Naama Sahasrena Ekabilvam Shivaarpanam.

  8. Umayaa Saha Devesha Nandi Vaahanameva Cha
    Bhasmalepana Sarvaangam Ekabilvam Shivaarpanam.

  9. Saalagrameshu Vipraanaam Tataakam Dashakoopayoh
    Yagnakotisahasrascha Ekabilvam Shivaarpanam.

  10. Dantikoti Sahasreshu Ashvamedha Shatakratau
    Kotikanyaa Mahaadaanam Ekabilvam Shivaarpanam.

  11. Bilvaanaam Darshanam Punyam Sparshanam Paapa Naashanam
    Aghora Paapa Samhaaram Ekabilvam Shivaarpanam.

  12. Sahasraveda Paateshu Brahmasthaapanam Uchyate
    Anekavrata Koteenaam Ekabilvam Shivaarpanam.

  13. Annadaana Sahasreshu Sahasropanayanam Tathaa
    Aneka Janma Paapaani Ekabilvam Shivaarpanam.

    Bilvaashtakam Idam Punyam Yahpathet Shiva Sannidhau
    Shivalokam Avaapnoti Ekabilvam Shivaarpanam.

Re-Posting few dishes for Challenge E...

Re-Posting few dishes for Challenge Event :

Veda of Iyengar's Kitchen is hosting a event called "Challenge" . She has challenged her fellow bloggers to come up with recipes from limited list of ingredients she has given. I am re-posting few of my recipes which fits to this challenge.

1. Tomato Saaru :
The recipe for the same can be found here (Click on 'here')

2. Mixed Flour Mixed Veggie Akki Rotti :
The recipe for the same can be found here ('Click on here')


3. Ragi Manni/Ragi Halbai/Finger Millet Halwa
I tried this from Rupa's Chow Chow Bath by adding 2 tbsp of coconut milk instead of 1 cup as mentioned in the recipe. It turned out good, so posting the photo here.

4. Jolada Mudde
The recipe for making Jolada Mudde can be found here (click on 'here')

5. Ragi Mudde
The recipe for making Ragi Mudde can be found here (Click on 'here')

All for Challenge event from Taste of Mysore..

Tomato Saaru/ Tomato Soup (?)

After that festive food we needed something very light for dinner. Tomato Saaru, Rice and curds (yogurt) was something which came to my mind. A quick, easy and tasty treat is Tomato Saaru. Here is the recipe for it ..

You Need :

Tomatoes : 4 (Over Ripe is the best )
Saarina Pudi : 2 tsp (click on it to view recipe)
Jaggery : 1 tbsp (to adjust flavor)
Water : about 400 ml
Rice flour : 1tsp (optional, helps to thicken. I use it if the soup becomes very thin)

Tampering :
Oil (1 tsp), mustard,red chillies, curry leaves and hing/asafoetida

1.Pressure Cook/Cook in a vessel Tomatoes in 400 ml water.
2.Let the tomatoes and water come to room temparature. Separate tomatoes and water.
3.Blend tomatoes to smooth paste. Spoon the paste and add the reserved water to blender and rinse the blender and add the rinsed water to the tomato paste.
4.Add saarina pudi, salt, rice flour (if u are adding it), Jaggery (1/2 tbsp) and bring to boil.
5.When saaru starts boiling check the taste, and adjust flavors with remaining jaggery, water, sarrina pudi or salt or whatever is required.
6.If tomatoes are not sour, you can add little tamarind juice to make it sour.
7.Heat 1 tsp of oil in a separate pan, add mustard seeds. When mustard stops crackling add red chillies, curry leaves and hing. Pour this over the saaru. 
8.If you have stems of coriander leaves add them to saaru. Cover the vessel and leave it aside for 20 mins before you serve it with hot rice.

Our way of enjoying saaru is with little mosaru.........

Bengaluru Vankaya Charu

I am not sure wether or not 'charu' fits the dish I am blogging. Here is what I made with Chaoyate Squash which is called
Kannada : Seemebadanekayi
Telugu : Bengaluru Vankaya

Here you go with the recipe......

You need the following:
Chaoyate Squash : 1 (Peel and cut into 1" Cubes)
Togari bele/Split Pigeon Peas/Toor Dal - 1 fist full and 1 tablespoon
Turmeric : 1 pinch

Pressure cook all the above for 3 whistles.

To make into paste :
Garlic : 1 pod (here we get big pods so I have used 1 pod, India users may use 2-3 little ones)
Pepper: 5 corns
RedChillies: 4 (take care here..I added 4 and I had to have a fire engine outside..)
Grated Wet Coconut : 3tbsp
Poppy Seeds : 1/2 tbsp (fry it till the raw smell goes away)
Tamarind Paste : 2 tbsp (or according to taste)
Fry garlic, pepper and red chillies in a drop of oil. Make a paste of all the above ingredients.

Tampering :
Oil, Mustard, Red Chillies, Curry leaves and hing/asafoetida

Note: Spelling of Vankaya is wrong in the pic, apologies

Method :
1. Once the pressure is down, take out the dal and squash mixture. Take out half of the squash pieces and keep it aside. Mash the other half pieces with dal to form a coarse mix. Add back the whole squash pieces
2.Heat oil in a pan in which you intend to make dal/charu
3.Add mustard seeds, once it stops crackling add red chillies curry leaves stir and add asafoetida. Wait for a second till you get nice aroma of asafoetida.
4.Add the paste to the tampering mix and little water. Let the paste get cooked for 2 mins.
5.Add mashed dal and squash mixture and bring it boil. If you feel that charu/dal is thick add more water
6.Adjust flavors as needed.
7.Serve hot with rice.

This goes to Hari Priya of Indian hut who is hosting SWC-AndhraPradesh

Happy Deepavali, Sweets Recipes

Taste of Mysore wishes all its readers and visitors of this blog A Very Happy, Safe and Prosperous Deepavali. May godess Lakshmi bless you all with her choicest blessings and shower happiness and good health in abundence. Enjoy your day !

Here is a festive platter to you all :D ...
From Left to Right Badam Puri, Gulab Jamun, Rasmalai, Chakkuli and Bisi Bele Bath. All recipes will be up soon. Bisibelebath recipe is already blogged on Taste of Mysore, please feel free to browse the recipe list

Recipes for the Badampuri, Rasmalai, Chakli, Gulab Jamun....

I took the recipe from here and adapted it to suit the ingredients I had with me

For Puri :
Maida : 1 cup
Almonds : 10 (blanced and blended to make fine paste)
Ghee : 1tbsp
Nutmeg powder : a pinch
salt : a pinch

For spread:
Melted Ghee (1tbsp) and rice flour  mix (1/2 tbsp)

Cloves for sealing, Oil for deepfrying

Sugar Syrup :
1 cup sugar
1/2 cup water
few strands of saffron
1 clove


Sugar Syrup :
1.In a thick bottomed pan take 1 cup sugar and 1/2 cup water, bring it to boil.
2.Let it boil till it attains 1 string consistency (a drop of syrup when pulled between your thumb and index finger should form one strand )
3.Switch off the stove and add saffron strands and clove. Cover and start frying puris.

Puri :
Mix all dry ingredients.
1.Add ghee and almond paste and mix it to make dough. Use less water, and more almond paste for better flavor.
2.Take a lemon sized ball and roll into 5" diameter circle. Apply rice n ghee spread and fold into half to make a semicircle.
3.Apply the spread on the folded portion and fold into half to get a triangle.
4.Gently press the edges to seal and prick a clove in the center to lock the puri
5.Deep fry in oil till they turn brown and crisp. Dip them in hot sugar syrup leave for for 3 mins and remove the puris. Garnish with dry fruits and serve.


You need the following to make Malai :
Milk 1/2 litre
Vinegar 1/2 tbsp

1.Heat milk and when milk starts boiling add vinegar and continue boiling till you get curdled milk.
2.Strain the curdled milk to separate solids and liquid. Use a cheese cloth/muslin cloth/ to filter.
3.Tie the cloth and keep it under a heavy weight object. I place cooker filled with little water over the cloth.Let it be there for next half an hour.
4.Remove the milk solids and knead the mixture to a homogenous mass.
5.Make lemon sized balls. When you make balls they should not break/crumble which indicates a well kneaded milk solids.
6.Take 1 part of sugar and 2 parts of water in a vessel and warm it up to dissolve sugar.
7.Drop the cheese balls into the sugar solution. Pressure cook this mixture for 3 whistles.
8. Once the pressure is down, remove the cheese balls, press them gently to squeeze away the water.

For Ras :
Milk : 1/2 litre
Mixed Dired Nuts Powder : 2 tbsp (Click on it to know the recipe)
Sugar : 4 tbsp (or adjust according to your taste)

1.Mix the dried nuts powder in 2tbsp of milk to make paste add more milk if u need.
2.Bring the milk to boil. Continue to boil till it becomes thicker than the milk you used. I boiled it for 8 mins approximately.
3.Add the dried nuts powder paste and sugar. Continue to boil till sugar dissolves. Check the taste and add more sugar if needed.
4.Switch off the stove and add all the cheese balls into the hot milk and let it aside.
When the milk is at room temperature, transfer it to refrigerator in a appropriate container.
5.Refrigerate for 7-8 hrs and serve chilled.

Note : I used my blender to make homogeneous mass of milk solids, the result was thicker cheese ball. Please use your muscle power and be gentle to the milk solids and you will get spongy cheese balls which I got 2nd time ...

Gulab Jamun : I used MTR jamun mix, so it was easy peasy..
Chakli (click on it) recipe is already blogged on TOM. Please feel free to use Recipe List to browse through the archived recipes.

Enjoy making your sweets. .......

Maldi Unde/Godhi Unde - Reader's Recipe

This recipe made it's way to my in-box from one of my reader SashiKala. Thanks Sashikala for the recipe. It only brought back my memories of performing 16 Mondays Vrata. This laddus are made as prasada on that day. The person who performs vrata eats these laddus and panchamrutam ater performing prayers to Lord Shiva.

It is Karthika masa again and Lord Shiva will be worshipped on all Mondays of Karthika masa and I thought of bringing this post at this time. Ashwayuja masa ends and Karthika masa begins with Deepavali. This year Karthika masa starts from 29th Oct. From 29th to next 26th November we light 2 deepas/diyas in front of the house or in front of Tulasi katte.

It is believed that Lord Shiva blesses one with his choicest blessings if he is worshipped with Bilva Patra and Tumbe Hoovu. If you have not seen Tumbe Hoovu here is a picture of it from my garden, we have two varieties ..

You can make these Godhi laddus as Neivedya. Here is the recipe :
SashiKala's recipe called for Sugar and I have replaced it with Jaggery.
1 cup of wheat flour made 5 laddus shown in the picture.
You Need :
Wheat Flour : 1 cup (1cup holds 100 ml of water)
Jaggery : 3/4 cup (powdered)
Ghee : 1/2 cup (I have used only 1.5tbsp)
Milk : 1tbsp (this was not there in Sashi's recipe, I used it because of less ghee I had used)
Cardamom powder and dry fruits for garnishing
Method :
1.Fry Wheat flour with 1tsp of ghee till it is flour turns brown and aromatic. 
2.Transfer the hot flour to a plate and add powdered jaggery, cardamom and remaining Ghee (total was 1.5tbsp) 
3.Sprinkle tbsp of milk and mix. Make laddus and garnish with your favorite dry fruit. 
4.Maldi Unde/Godhi Unde is ready to eat.

Khara Aloogadde, Basale Hashi and Khara Mandakki

Khara Aloogadde 

This is good to eat on its own or you can serve this a side dish with chapathi or rice. Here is what you need to make khara aloogadde..

Baby Potatoes-10 (pressure cook potatoes with enough salt for 3 whistles. Drain excess water and refrigerate for 3-4 hrs. Deskin them and keep ready)
Green chillies -4
Grated fresh coconut -2tbsp
Cumin - 1 tsp
Oil -1/2 tbsp
Mustard, Curry leaves
Prep: Grind to coarse paste : chillies, coconut, cumin and salt.
Heat oil in a non-stick pan. Add mustard. When mustard stops crackling add the chilli coconut paste and deskinned potatoes.
Stir and fry till all the paste gets coated to potatoes and the whole mixture is hot.
Garnish with coriander if you have any and serve.

Tip : More chilli, tastier is the dish there is a thril is saying aah, aah and eating  :P  ;-)

Basale Hashi

Basale hashi recipe is from Sushma of Savi Ruchi blog. She was very happy to share her sis-in-law's recipe with me when I approached her. Thanks sushma, we all enjoyed hashi to the fullest!
"Basella alba is the botanical name and it is called Basale Soppu in Kannada, Valchi Bhaji in Konkani, Pui Shak in Bengali, Bachhali in Telugu. It is most commonly used in Indian, Srilankan, Chinese and Vietnamese cuisi says WIKI . The soppu gets slimy as you chop them just like ladies finger/Bendekayi/Bhendi and hence it needs bit frying to get rid of that sliminess while making hashi. Here is the recipe:

You need the following to make hashi :
Basale Soppu - 1 bunch (chopped leaves and stem made 1 cup, 1cup holds 100ml of water)
green chillies - 2
grated fresh coconut -1tbsp
beaten curd - 1/2 cup
oil -1tsp
Tampering Ingredients : 1/2 tsp oil, few seeds of mustard, 1/2 red chilli broken, hing/asafoetida

1. Chop basale soppu and stems separately.
2. Grind to a coarse paste : chillies,coconut,salt 
Note: I just used the same mixture I made for  aloogadde, so cumin is a extra ingredient here.

3. Heat a tsp of oil in a non-stick pan and add chopped stems first stir and fry till they are soft, next goes chopped leaves, continue to fry till the sliminess in the leaves is not seen.
4.Trasfer these leaves to a bowl, add ground chilli coconut paste, beaten curd and mix.
5.Do the tampering by heating oil and adding the ingredients in the order mentioned above.
6.Pour the tampered oil over hashi mix and voila it is ready to be served with rice/chapathi.

Khara Mandakki

I made a bowl of Khara Mandakki for Challenge event of Veda. I am not sure whether this qualifies. I am waiting for Veda's reply, to e-mail this recipe and pic to her.

You need :

Oil : 2tbsp
Mustard : 1tsp
Garlic Pods : 4 chopped into fine pieces
Peanuts : handful
Green Chillies : 8 (chopped into rounds)
Roasted gram/hurgadle/kadale poppu : handful
Curry Leaves : leaves from 3 lines
Turmeric : 1/2 tsp
Hing/Asafoetida : 1/2 tsp
Puffed Rice/Mandakki/Mandalu/Puri - 100g (Microwave for 2-3 seconds if they are soft)

1.Heat oil in a wide pan, I use Prestige cooker pan, easy way!
2.Add ingredients in the order mentioned above. When should you add the next ingredient ?
        1. Mustard should stop spluttering before you add garlic
        2. Garlic should turn brown before u bring in peanuts
        3. Let peanuts brown and become crisp before you add green chillies
        4. The moisture from green chillies should evaporate and chillies should turn crisp then add roasted gram
        5.Next goes turmeric, immediately jumps curry leaves. Leave curry leaves for a while.It emanates nice aroma when it gets crisp
        6.Now sprinkle asafoetida/hingu pudi, wait for a sec you start feeling hungry with the aroma of hing now it is time to add salt and puffed rice and switch off the stove.
         7. Remove the pan from the stove and keep it aside . This is a imp step
         8. Mix puffed rice thoroughly with other ingredients and leave it aside for next 5-8 mins before you start munching it ....

To make it extra rich : Add thin coconut pieces and cashew nuts. Add them just after peanuts turn brown n crisp. Cashew goes first let it brown next goes thin slices of coconut.

Do not add shredded coconut/dessicated coconut.

Do not forget to munch crispy peanut with spicy chillies and tasty curryleaves with puffed rice and in-btw if you get a roasted garlic piece it is just an aaaha... pleasure while you enjoy them :) 

Baalekayi Bajji / Plantain Fritters, Kadalebele & Beans Palya and entries for the events

These days it rains almost everyday in Singapore. Sometimes it feels good but at times it is irritating. On one of those 'feel good' days I made these plantain fritters. A simple bajji recipe which is known to many, still I thought it is good to keep it on my blog ...

Not a very well taken picture, but I thought of showing it anyway :D


Preparation Note :
Cut plantains and soak them in water for about 15 mins.

You need these for bajji batter
Kadalehittu/Besan/Gram Flour - 1cup (1 cup holds 100ml of water)
Rice Flour - 1 tbsp
Red Chilli Powder : 2 tsp (adjust accordingly)

1.Mix all the dry ingredients. Add water and make loose batter which resembles dosa batter.

2.You Need Oil for frying. Heat oil in a thick bottomed pan. When it is hot, dip plantains in batter and transfer them to hot oil. Fry them on both sides till they turn golden brown. Heat oil on a low flame. If oil is very hot, switch off the stove and allow it to cool for a while, re heat it on low flame and fry bajjis.
If bajjis are fried in very hot oil, the plantain inside will not be cooked properly.

3.Pudhina Chutney recipe is here (click on here)

Ramya of Ramya's Kitchen has passed me 'Hardworking Food Blogger' award, thanks Ramya.

Sudeshna of Bengali Cuisine is hosting a "Satisfy your Sweet Tooth" event. Godhi Huggi and Shavige Paysa have reached her to take part in the event.

Aarthi of Nalabhagam blog is hosting "Sapadu Ready" event on her blog. One of my Navaratri day Neivedyam platter goes to Aarthi..


The recipe to Godhi Kuttida Payasa/Godhi Huggi , Bele Saaru, is already blogged on TOM. You click on respective items above for recipe links. You can search for your recipes in Recipe List tab on the TOM page.
I loved this Chanadal and Veggie combination from Sia's blog. So I adapted it to make Kadalebele/Chanadal and Beans Palya.

Kadalebele & Beans Palya:

Preparation Note : Soak Kadalebele/Chanadal for atleast 1/2 hr before you pressure cook.

Here is the recipe :

1.Pressure cook Kadalebele/Chanadal and Beans in little water. Remove excess water from it.
In a blender/mixer grinder coarse grind greenchillies, coconut, jeerige/cumin/jeera and salt.
2.Heat a tsp of oil in a wide pan and add few seeds of mustard. When mustard stops crackling, add 1/2 tsp or less uddinabele/urad dal and fry till it turns golden brown.
3.Add the coarsely ground chilli coconut mixture, and chanadal and beans and stir to mix. Keep stirring till it is warm/hot.
4.Remove the pan from the stove and serve hot with rice.

Another platter for "Sapadu Ready"


All recipes of the above platter can be found here (Click on the word 'here')

One more ...


All recipes can be found here (Click on the word 'here')

another one ...


All recipes can be found here (Click on the word 'here')

These are my entries for "Sapadu Ready" from Taste of Mysore. You all have a great day ahead......

Pakodas and Shavige Payasa

Festival or a party, or any occasion to celebrate and where 'eating' is a focus, pakodas and payasam are easiest and tastiest things to have on your buffet table. It was Akash's b'day last week and pakodas took a place on the party table, while Shavige Payasa/Semiya payasam was made for a dear friend who re-located to India recently. Here you go with both the recipes :

Onion Pakoda :
You can find rava pakoda recipe on TOM here (click on here). Few more modifications to rava pakoda recipe and it resulted in tasty onion pakoda.

Ingredients :
Onions : 4 big (chopped length wise)
Chiroti Rava/Fine Semolina - 1 cup (1cup=100ml)
Maida - 2tbsp
Rice Flour-2tbsp
Red Chilli Powder -2 tbsp
Curry leaves from 4 lines

1.Mix Onions, rava, maida, redchilli powder, salt and curry leaves and leave it aside for 4 hrs.This is just a dry mixture and the water given out by onions gets into the flour to make the whole mixture moist. ( I mixed all these ingredients at 8 in the morning before I left for my office and I fried pakodas at 3PM. If you leave it for more time you don't have to worry.)
2.Before you start frying, add rice flour and corn flour to the mixture and mix.
3.Scoop out little dough to a big cup, add water and mix to make pakoda batter.
4.Rub the flour between your fingers when you add the pakoda batter into hot oil. This action will keep pakodas thin, as thin as having a strand of onion with little batter sticking to it.
5.Fry them in hot oil till they are golden brown. Repeat the same procedure of scopping and frying till you finish all batter.

Tip for heating oil (for deep frying) :
Heat oil on medium flame. When it is hot (not smoky), reduce the flame to sim or less than that and continue to heat the oil for next 5 mins.
When you want to fry, brig back the flame to medium, add the ingredients to hot oil and reduce the flame to sim and fry on a low flame.
Allow a gap of 3-4 mins between the batches.
Frying this way will yield crispy pakodas.

Shavige Payasa/Semiya Payasam/Vermicilli Payasam
This delicious Payasa needs no introduction to you all .....

Roasted Vermicilli - 1 Cup (1cup holds about 100 ml of water)
Milk - 4 cups (keep 1/2 cup extra milk for soaking the badam powder etc)
Mixed Fruits and Nuts - 2tbsp (raisins, cashewnuts)
Badam Powder/Mixed Dried Nuts Powder - 2tbsp (For recipe of the powder click on it)
Sugar -3/4 cup for mildly sweet payasa 1 cup for sweeter version
Ghee -1tsp
1.Soak Mixed Dried Nuts Powder in 1/cup of warm water. Mix well so that lumps don't remain in the mixture.
2.Fry fruits and nuts in 1tsp of ghee, keep it aside
3.Cook 1 cup of roasted vermicilli in 2 cups of milk. When Vermicilli is half cooked, add Badam Powder soaked in milk to the half cooked vermicilli mixture and cook till it is done.
4.Add sugar and remaining milk and adjust the consistency of the Payasam. Bring it to boil. Let the sugar dissolve. Check for sweetness. If any additional sugar is required you can add.
5.Remove from the stove, garnish with fried nuts and Serve hot.

For Chilled Payasa
Remove from the stove, garnish with fried nuts and let it cool. Once the mixture is in room temparature, refrigerate and serve cold.

Priti, Sireesha, Sowmya and Pavani for Awards and Tags. Bloggers you all make my day with your lovely coments. I would love to pass this beautiful butterfly to Dibs (Chitra Ammas Kitchen), Smita (Kannada Cuisine), Sushma (Savi-Ruchi), Rak's (Rak's Kitchen), Veda (Iyengar's Kitchen), Rekha (Plantain Leaf), Ramya (Ramya Cooks), Vidhya of My Recipes, EC of Simple Indian Food, Deesha of Vegetable Platter, Shreya of Mom's Cooking.

Pakoda and Shavige Payasa are on a international food event tour to "Sunday Snack-Fry it" at Snackorama Blog, "Yummy Festival Feast" at All Things Yummy, "WYF-Party Food" at Simple Indian Food, "Festival Jihva" at Cooking 4 all seasons, "Festive Food-Diwali Celebration" at Indian Khanna, "FIC-Brown" at Tongue Tickelers

A simple thali for SWC-Andhra

This is a simple thali for SWC-Andhra Pradesh hosted by HariPriya of Indian Hut. 

Palakala Kura
Recipe Source : A dear friend
You need the following : Spinach - 2 big bunches
Onions : 1 big (Chopped into small pieces)
Garlic : 2 pods
Sambar Powder : 1/2 tbsp
Tamarind Juice : 2 tbsp
Turmeric : 1/2 tsp
Oil, mustard, red chillies
Clean and chop spinach.
Mix spinach with tamarind juice and turmeric and keep it aside
Do the tampering in a wide pan. Add the ingredients in the order mentioned above when oil is hot. 
Add garlic and sautee till it turns red. Next goes chopped onions into the pan. Sautee it till it turns soft. 
Add chopped spinach, mix and cover cook till the leaves wilt. Add salt and sambar powder. Mix well.
Adjust the flavors as required. If the kura is very sour, add a little jaggery to balance the taste. Goes well with chapathi. 

Tomato Rasam
Recipe Source : Sireesha of Mom's Recipes
You can find the recipe here (Click on here) 
The whole thali goes to SWC-AP 

Ananthana Gantu Rangoli - Reader Request

One of my blog reader asked for a specific rangoli called "Ananthana Gantu" which is drawn on Ananthachaturdashi/Ananthapadmanabha Vrata. At first I sought the help of ikolam and later went to my mother-in-law. Though my MIL explained me the rangoli, I could not reproduce it on paper. ikolam came to the rescue! One of their Rangoli experts posted it. You can view it here. One has to log-in to view it, however registering with them is very beneficial. They have a treasure cove of rangolis and its experts!
My husband was very kind to draw this for me in his leisure time. So, Vikram avare..nimagagi ee rangoli namma maneyavara kadeinda..
The dots are from 15-15 15 accross and 15 down. The rest of it I think you can look at it and draw yourself .

Ragi Idli for Tried and Tasted and No Coconut Sambar

This is my contribution for Zlamushka's Tried and Tasted event featuring Indira's blog this month. I have tried these Ragi Idlis before with Ragi Flour, but for Tried and Tasted event I made Idlis using whole grain ragi itself and it was superb. Thank you Janani and Indira for wonderfull recipe. You can see this recipe on Indira's blog (Click on Indira's Blog). However I would like to write down the recipe here for my own future reference.

You Need the following to make Ragi Idli :

Whole grain Ragi - 1cup
Idli rava/Idli Rice - 1cup
Uddinabele/Uraddal-3/4 cup
Methi Seeds - 1tsp

Soak all these separately and grind them. Mix them together and let it ferment atleast for 12 hrs. Add salt and mix. Make Idlis and enjoy with your favorite accomapniment.

No Coconut Quick Sambar :
This is different from earlier sambar I have posted on TOM. Here is the recipe for "No Coconut Sambar"
You need the following :
Hesarubele/Split Moong Dal - 1/2 cup
Togaribele/Tovardal/split pigeon peas -1tbsp
Mixed Vegetables -1/2 cup
Tomato -2
Turmeric - 1pinch
Pressure cook all the above ingredients. When the pressure comes down, remove it and keep it aside. 
Add tamarind juice about 1tbsp would be enough. Add salt.
Powder : 
Coriander - 1tbsp
Cumin - 1tsp
RedChillies-4 (adjust according to your spice levels)
Roast the above ingredients on a hot pan and powder them. Alternatively you can can use ready powders if you have (roasted coriander powder, roasted cumin powder and roasted chilli powder). 
Optional : Cloves and Cinnamon Powder, half teaspoon each. 
Add this powder to pressure cooked vegetable and dal. 
Tampering :
Oil -1tsp, Mustard seeds -1/2tsp, Curry leaves
Add this tampering mixture to pressure cooked vegetable and dal. Boil for next 4-5mins. Adjust the flavors by adding necessary ingredient. Serve hot with Idlis.

These healthy brown ragi idlis will also participate in Sunshine mom's FIC-Brown event.

Heerekayi (Ridgegourd) Chutney and Ragi Rotti

Few days back it was raining chutney's  made of ridge gourd and bottle gourd peels. I thought of making some. The Ridge Gourd (Heerekayi) I bought so tender that I decided to add ridge gourd itself and it turned out delicious. Adding ridge gourd enhanced the taste of chutney. It made a apt accompaniment to Ragi Rotti. More information on Ragi and it's health benefits can be found here and here. Ragi is abundantly grown in south Karnataka and it is a staple food for many people in that area. 
Heerekayi/Ridge Gourd Chutney :
Tender Ridge Gourd - 1.5 cups (1cup=100ml) chopped into 1/2" cubes
Roasted Peanuts - 2tbsp
Green Chillies - 4 (adjust according to taste)
Tamarind Juice - 3/4 tbsp (adjust according to taste)
Coriander leaves - 2tbsp (finely chopped leaves)
Huchellu(Niger Seeds) Powder - 1/2 tsp
Tampering :
Oil, Mustard, Kadalebele & Uddinabele (Chana and Urad dal), Red Chillies, Hing and Curry leaves
In half tsp oil sautee ridge gourd pieces and green chilli pieces till blisters are seen on chilli. 
Take sauteed Ridge Gourd, Chillies, Peanuts, tamarind juice and coriander leaves in a blender and blend it to smooth paste. 
Do tampering by adding the ingredients, in the same order mentioned above. Add tampering mix to ground chutney and serve. 
Ragi Rotti : makes 4 rottis 
Ragi Flour - 2 cups
Onions-1 cup (chopped)
Coriander leaves-2tbsp (chopped)
Cumin Seeds-1/2 tsp
curry leaves-2tsp (choppe)
Fresh coconut - 2tbsp (grated)
Green Chilli paste - 1tsp
Mix all these ingredients by adding water in little quantities. Make a soft pliable dough.
Grease rotti pan. Take little dough and pat the flour with your fingers to make a thin rotti. 
Place the rotti pan the on stove and cover it with a lid. Slowly turn the tava around so that the whole rotti is baked properly from all sides. You can open the lid to see the unbaked portion and then turn it to the appropriate direction.
Remove rotti from the pan using a steel spatula and enjoy it hot with chutney.

Food Bloggers in News :)

I was soo happy to see this article written about our dear fellow food bloggers in Telegraph Magazine. Taste of Mysore is mentioned there and I am very happy. Congratulations to all other food bloggers who are featured in the article. Thank you RC and Telegraph

Akash turned 6.......

An evening full of 'chitar patar chitar patar' and happy voices of children.....A crazy Ben 10 fan got a Ben 10 cake from us and Ben 10 gifts from his friends and he was beaming with happiness..Can I celebrate birthday again tomorrow?!! came a question....he was soo happy. Thanks to all aunties and his friends who made his day a memorable one and made my son's dream come true :)

and his piece of Ben 10 cake..........

Godhi Huggi/Chanadal and Broken Wheat Payasam

On one of our visits to Shri Kshetra Horanadu, abode of  godess Annapoorneshwari, we were served with this delicious payasam. There is a divine taste in temple prasadams. For those who do not know more about this temple, you can visit their web page here

On one of the Navaratri days I prepared this for prasadam. Chanadal is not added in broken wheat payasam made at home. I was hooked to the taste of this combination eversince I ate this in Horanadu, so I decided to try it at home. It was delicious.

You need the following :
Broken Wheat - 1 cup (1cup=100ml)
Chanadal - 2tbsp
Powdered Jaggery - 3/4 cup (if you want a less sweet version) or 1 cup for a sweeter version
Milk- 4 cups
Coconut Milk -4tbsp (I used UHT coconut milk. UHT milk can be stored in refrigerator for long time)
Cardamom powdered -1/2 tsp (optional)
Dried fruits n nuts fried in ghee for garnishing

Method :
1.Soak Chanadal in water for about 1/2 hr-1hr
2.Fry Broken Wheat with little ghee till wheat becomes reddish brown and nice aroma emanates.
3.Rinse the wheat with water and add 4 cups of milk and chanadal.
4.Pressure cook for 4-5 whistles. When the pressure comes down, remove the vessel and let keep it outside.
5.Add powdered jaggery, ghee and allow it to boil.
6.Wheat soaks lots of water, so if additional cup of milk is needed add it.
7.When it starts boiling, reduce the flame and add 4tbsp of coconut milk and continue to boil for another 3-4 mins.
8. Switch off the stove add cardamom powder and mix.
9. Serve Hot with ghee. I have used 3tbsp of ghee for payasam making.

Serving Suggestion :
Chilled Version : It is my suggestion to chill the payasam for atleast 5 hrs and serve cold.
Hot Version : Keep the payasam covered for 5hrs. Reheat it. If additional milk/water is required to dilute payasam you may add it. Serve hot.

When it is left aside for 5-6 hrs the taste of this payasam is better compared to freshly prepared payasam. This is my own experiance and suggestion.