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Drumstick Leaves-Palya and Rasam

I resisted myself from buying drumstick leaves in Singapore. The main reason being the size of the bunch they sell. But after 5yrs of my stay here..I put up some courage to buy and experiment the rest of the leaves (after cooking palya and rasam). I took a looooooong time to decide on that.

Amma cooked with these leaves on a regular basis. Our neighbour had a big drumstick tree in India. She was generous enough to give us leaves and drumsticks every alternative week. We would gladly feast on palya and rasam. D.leaves taste bitter when eaten raw.It is either stirfried or cooked with water to remove that bitterness. I googled to see so many recipes for leaves from chutney powder to poriyal. Drumstick pickle itself was awesome. I have bookmarked all of them to try one by one till the leaves are alive in the refrigerator :D . I have thought of blogging it if they turn out good. Till then all of you enjoy palya/sabji and saaru. I have made it similar to bassaru recipe as I did not recall my mother's rasam recipe. But bassaru worked out even better! So you all enjoy them.

You need the following to make palya and rasam:
Drumstick Leaves : 4 cups (tightly packed)
Green leafy veggies reduce in qty once they are cooked.
Togaribele/Toordal/Lentils of your choice - 1 cup
Onion: 1 medium sized (peeled and chopped into 1/2" pieces)
Garlic: 2 cloves; 1 chopped finely, reserve the other one for rasam (optional)
Red Chillies: 2-3
Jeerige/Cumin: 2tsp
grated fresh coconut : 2tbsp
Tamarind juice : 1tbsp
Salt, Jaggery
Tampering :mustard, uddinabele/uraddal, kadalebele/chanadal, hing

Pre-Prep :
1. Pressure Cook drumstick leaves and togaribele/toordal/lentils separately. I add a pinch of turmeric while cooking them. Add more water to cook lentils as this will serve as stock to cook rasam/saaru.
2. Separate leaves and lentils from water
3. Combine the water collected from both. Combine cooked lentils and leaves together
4. Reserve 2tbsp of lentil&leaves mixture for rasam

Palya :

1.Heat 2tsp of oil in a pan. Add mustard. When mustard stops spluttering add chanadal & uraddal.
2.When they turn brown add garlic pieces and fry till garlic pieces turn golden brown. Now add finely chopped onion and give a nice stir.
3.Stir and fry till onions are pink. Reserve half a teaspoon of this mixture for rasam.
4.Add salt and the mixture of lentils and leaves. Stir nicely. Cover and cook for 1 min. Switch off the stove.
5.Check the salt and cover and leave the palya/sabji till you make rasam. You can garnish it with grated coconut if you have them on hand.

Rasam:
1.On a hot pan dry roast red chillies and cumin. Cumin should be warmed rather than roasting.
2.Take roasted red chillies, cumin, 1 clove garlic, 2tbsp of lentils n leaves mixture, 2tbsp of grated fresh coconut, tamarind juice, salt and jaggery in a mixer grinder. Grind it into a smooth paste.
3. Take stock water, add the paste, reserved tampering mixture from palya/sabji and boil it.
4. Check for salt and adjust flavors accordingly.

Palya and Rasam goes well with hot rice.



ಸೌತೆಕಾಯಿ ಖಾರ / Salad Dip/Cucumber Chaat

After Chat party, salad dip/cucumber chaat/ಸೌತೆಕಾಯಿ ಖಾರ was in demand among friends. I am posting my recipe for salad dip here. It is very sour& hot, so use it with caution! or adjust green chillies according to your taste.

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To make ಸೌತೆಕಾಯಿ ಖಾರ / Salad Dip you need the following :
Raw Mango - 1 (for residents of Singapore, if using raw mango available in supermarkets. They are less sour.)
Indian Raw Mango - 1/2 or 2 wedges (mainly because they are very
Green Chillies-8-10 (this will yield ultra hot chutney..unless u have fire engine readily available)
Coriander Leaves- 5-6lines
Mint Leaves-2 lines
Salt and Sugar to adjust the taste

Cut Raw mango into bite size pieces and grind with rest of the ingrediants without adding water in a mixer grinder/blender to a smooth paste. Add salt and sugar to adjust the taste.

Serving/Eating Suggestion : Spread the chutney generously over cucumber/carrot or just dip the salad wedges and eat.

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Akash had taken part in a fancy dress competition (at his school) and he did not get a prize. :( ..poor Akash, forgot to wear his pants..how will the teacher consider him? When asked he said.."oh no..I only wore jacket and the helmet and also I had school shots so did not wear the pants you gave me" .. :( poor me..I had nothing to say except laugh when he was not around.. dare not laugh in front of him, coz he was so upset on not winning. Daddy had made Singapore and India flags and jacket with a backpack for him, mummy and Anupriya aunty had made helmet for him...poor boy he forgot his pants..he was all depressed when he did not see his pic in school news letter so mommy promised him to put up his photo in her website.. :D that was all mommy could do to make him feel happy.

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We told him winning is not everything in life; participation is most important to learn and develop a winning attitude. It was all Greek and Latin for him. I hope he will understand it as days goes on.

Blogger's Meet:
We visit each other's blog, left lovely trails around; we live in a small country where it takes barely 1.5hr to reach the other end of the country..still we were so far...I thought why not reduce this distance..? and make friend's with each other? It worked out..It was gr8 meeting each other and discussing many things. There was no specific agenda, participation was more important and also to get to know each other was something which was on my mind for a long time. Atlast..we made it. We contributed money to Briana you can check the details on Illatharasi blog. Here is a pic of happy foodies :

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we have not posted anyone's name just to play safe. I know many of them have asked for names etc on Priyanka's blog. Just keep guessing ;) Sowmya's cake was awesome and Priyanka's Sandesh was delicious. We had coffee at Toast Box. I have fallen in love with Toast Box's Coffee and all thanks to Priyanka for introducing it.

Dil Leaves & Rice Rawa Kadabhu

This is one of my Favourite Breakfast, its healthy & tasty. Needs no oil at all.
Ingredients you need are:


1) Beaten Rice/Rice Rawa - 1 cup

2) Dill Leaves - 1 cup finely chopped

3) Channa dhal - 2-3 tspn(Soaked in water for 1 hr)

4) Jeera - 1 tspn

5) Green chillies - Finely chopped 3-4

6) Onion - 1-2 chopped finely

6) Coconut - 1/2 cup grated (Optional)

7) Salt - As per taste





Method:
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-In a heavy bottom kadai boil 2 and 1/2 cups of water.

-Add jeera, green chillies, channa dhal, chopped onions, coconut to boiling water.


- Now add beaten rice/ rice rawa, choped dill leaves to it n mix well and cook for 10min.


-Now switch off the gas n allow the mixture to cool for some time.


- Make small even sized balls out of this mixture n press them little like in the shape of cutlet(The size of the balls should be like the regular idlis).


-Now place them in idli plate n steam them for 10-15 min.


-Serve with channa dhal chutney or coconut, garlic chutney or
even with chutney powder when its still hot.




Its better to cook in Kadabhu steamer, you can steam many kadabhus at a time.

Akkithari Idli/Billekadubu ; Awards and Reminder

My new posts are not appearing on Sailu's Taste of India. You can subscribe to TOM by entering your email address on the top right hand corner of the page or just click on the RSS image.
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Akkithari Idli/Billekadubu translates to round steamed cakes in English. Amma prepared it for breakfast at home. It is not much appreciated by hubby (coz it is not made in my in-law's house) so I don't make it often or I must say that it is made once or twice a year. In short, if u want to give a face lift to your upma (made of rice semolina) try this..

Billekadubu tastes best with Onion chutney and pudina & coriander chutney and that is how amma made them. Here you go with the recipe of kadubu and chutneys.

To make Kadubu you need the following :
Akki thari/Rice Semolina : Rice is washed with water and then spread over kitchen towel to remove the moisture. Dry it in hot sun. Grind it in mixer grinder to make semolina. You need 2 cups of semolina which will make atleast 5-6 big size kadubus.
Water : 4 cups
Oil: 1tbsp
Jeerige/Cumin-1tsp
Vanamenasinakayi/Red Chilli - 2 cut into 1/2" pieces
Karibevu/Curry leaves : 1 line cut into small pieces
Uppu/Salt
Kaayi turi/grated wet coconut - 1/2 cup

How do I make it:
1. Heat oil in a woke/vessel. Add jeera/cumin, red chillies, curry leaves and stirr.
2. Add water and salt.
3. Bring the water to boil. When water starts to boil slowly add rice semolina and stirr.
4. Keep stirring till it becomes thick. Remove from stove top and add grated coconut. Cover and keep till upma cools down.

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5. Make small round flat idlis out of upma and place them in a bowl greased with a teaspoon of oil.

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6. Pressure cook them in a cooker for 2 whistles. Remove and serve hot with chutney of your choice.

Onion Chutney :
Onions : 4 (deskinned and cut into 1/2'' cubes)
Redchillies : 4 (roasted in a drop of oil)
Tamarind : qty that of a small pea
salt
(Peanuts : optional, if u r using peanuts fry onions, red chillies and peanuts separately and then grind them together to make chutney)

1. I have not used peanuts here coz amma never added them with onion chutney. Grind all ingrediants together in a mixer grinder. Do not use water to grind the chutney. Water present in onions are enough to make a fine paste.
2. Heat oil in a pan and add the ground chutney to hot oil.
3. Fry the chutney till all 3/4th of the moisture from chutney is lost.
4. Check for salt levels and adjust with necessary ingrediants.
5. Remove chutney to a bowl and serve with kadubu.

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Pudina & Coriander Chutney (P&C Chutney)
I feel happy to use vegetables from our kitchen garden. I have pudina plant which we planted newly and they were smiling with fresh leaves which I used for making chutney.

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ou need the following to make P&C chutney :

Pudina Leaves : 10
Coriander : from 4 lines
Wet Coconut : 1 cup
Green Chillies : 4
Huridakadale/pottukadalai/bhunahua chanadal - 1.5tbsp
Salt
Tamarind : a pea sized ball
water

1. Roast green chilles using a drop of oil on a hot pan. Add pudina leaves and continue to roast/fry till the leaves wilt.
2. Grind all ingrediants except Huridakadale/pottukadalai/bhunahua chanadal.

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3. Add huridakadale when all other ingrediants are finely ground; grind again.

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4. Add water and grind to make a smooth paste.

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Chutney is ready to eat. You can tadkafy chutney by adding mustard, chanadal, urad dal, curry leaves, red chillies and hing to hot oil in the order mentioned.

Serve hot kadubu with onion & P&C chutney. Enjoy!!

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Asha of FoodiesHope has sent me a big bear hug from USA. Thanks Ashakka.

Priyanka of Asankhana has passed me Inspirational Blogger, You make my day and Good Chat blog award. She often chats with me about her food making and thinks I am chatty too.. :D You got it right Priyanka. ....Well that reminds me about my teacher's complaint to my dad about me. She was so angry on me coz I never bothered to shut my mouth in the classroom. She told my dad to keep his talking parrot at home and if I continued to talk more she would buy a ajji seere (saree worn by chatty old ladies) and make me wear in the class instead of my uniform..ahahahahaaa.....My dad teases me even now. Akash is no better than me..he does not have the word 'silence' in his word dictionary...ehehehee...
She says I make her day and AsanKhana was inspired by TOM..blush blush..I am on cloud 9 now..I am glad that AsanKhana is getting updated with full zoom. A big bear hug to you Priyanka. (Picture in the side bar)


Prajusha says I am nice and hence she has passed me Nice Matters award. Many thanks to you Prajusha, you are nice too.. so a big bear hug to you too. (Picture in the side bar) Thanks to all fellow bloggers for making my day. I am glad to have found so many friends who shower their love in this special way.

Shubha Ravikoti of Chutkibhar Pyar also has passed Nice Matters award to me. A big bear hug to you also Shubha from Singapore.

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Akkithari Idli/Billekadubu ; Awards and Reminder

I got a feedback from my readers that they are unable to read the entire post with pictures etc I am trying to resolve those queries, till then I apologise for the inconvenience caused to my readers.
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My new posts are not appearing on Sailu's Taste of India. You can subscribe to TOM by entering your email address on the top right hand corner of the page or just click on the RSS image.
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Akkithari Idli/Billekadubu translates to round steamed cakes in English. Amma prepared it for breakfast at home. It is not much appreciated by hubby (coz it is not made in my in-law's house) so I don't make it often or I must say that it is made once or twice a year. In short, if u want to give a face lift to your upma (made of rice semolina) try this..

Billekadubu tastes best with Onion chutney and pudina & coriander chutney and that is how amma made them. Here you go with the recipe of kadubu and chutneys.

To make Kadubu you need the following :
Akki thari/Rice Semolina : Rice is washed with water and then spread over kitchen towel to remove the moisture. Dry it in hot sun. Grind it in mixer grinder to make semolina. You need 2 cups of semolina which will make atleast 5-6 big size kadubus.
Water : 4 cups
Oil: 1tbsp
Jeerige/Cumin-1tsp
Vanamenasinakayi/Red Chilli - 2 cut into 1/2" pieces
Karibevu/Curry leaves : 1 line cut into small pieces
Uppu/Salt
Kaayi turi/grated wet coconut - 1/2 cup

How do I make it:
1. Heat oil in a woke/vessel. Add jeera/cumin, red chillies, curry leaves and stirr.
2. Add water and salt.
3. Bring the water to boil. When water starts to boil slowly add rice semolina and stirr.
4. Keep stirring till it becomes thick. Remove from stove top and add grated coconut. Cover and keep till upma cools down.

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5. Make small round flat idlis out of upma and place them in a bowl greased with a teaspoon of oil.

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6. Pressure cook them in a cooker for 2 whistles. Remove and serve hot with chutney of your choice.

Onion Chutney :
Onions : 4 (deskinned and cut into 1/2'' cubes)
Redchillies : 4 (roasted in a drop of oil)
Tamarind : qty that of a small pea
salt
(Peanuts : optional, if u r using peanuts fry onions, red chillies and peanuts separately and then grind them together to make chutney)

1. I have not used peanuts here coz amma never added them with onion chutney. Grind all ingrediants together in a mixer grinder. Do not use water to grind the chutney. Water present in onions are enough to make a fine paste.
2. Heat oil in a pan and add the ground chutney to hot oil.
3. Fry the chutney till all 3/4th of the moisture from chutney is lost.
4. Check for salt levels and adjust with necessary ingrediants.
5. Remove chutney to a bowl and serve with kadubu.

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Pudina & Coriander Chutney (P&C Chutney)
I feel happy to use vegetables from our kitchen garden. I have pudina plant which we planted newly and they were smiling with fresh leaves which I used for making chutney.

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you need the following to make P&C chutney :

Pudina Leaves : 10
Coriander : from 4 lines
Wet Coconut : 1 cup
Green Chillies : 4
Huridakadale/pottukadalai/bhunahua chanadal - 1.5tbsp
Salt
Tamarind : a pea sized ball
water

1. Roast green chilles using a drop of oil on a hot pan. Add pudina leaves and continue to roast/fry till the leaves wilt.
2. Grind all ingrediants except Huridakadale/pottukadalai/bhunahua chanadal.

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3. Add huridakadale when all other ingrediants are finely ground; grind again.
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4. Add water and grind to make a smooth paste.
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Chutney is ready to eat. You can tadkafy chutney by adding mustard, chanadal, urad dal, curry leaves, red chillies and hing to hot oil in the order mentioned.

Serve hot kadubu with onion & P&C chutney. Enjoy!!

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Asha of FoodiesHope has sent me a big bear hug from USA. Thanks Ashakka.

Priyanka of Asankhana has passed me Inspirational Blogger, You make my day and Good Chat blog award. She often chats with me about her food making and thinks I am chatty too.. :D You got it right Priyanka. ....Well that reminds me about my teacher's complaint to my dad about me. She was so angry on me coz I never bothered to shut my mouth in the classroom. She told my dad to keep his talking parrot at home and if I continued to talk more she would buy a ajji seere (saree worn by chatty old ladies) and make me wear in the class instead of my uniform..ahahahahaaa.....My dad teases me even now. Akash is no better than me..he does not have the word 'silence' in his word dictionary...ehehehee...
She says I make her day and AsanKhana was inspired by TOM..blush blush..I am on cloud 9 now..I am glad that AsanKhana is getting updated with full zoom. A big bear hug to you Priyanka. (Picture in the side bar)


Prajusha says I am nice and hence she has passed me Nice Matters award. Many thanks to you Prajusha, you are nice too.. so a big bear hug to you too. (Picture in the side bar) Thanks to all fellow bloggers for making my day. I am glad to have found so many friends who shower their love in this special way.

Shubha Ravikoti of Chutkibhar Pyar also has passed Nice Matters award to me. A big bear hug to you also Shubha from Singapore.

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Hope to make you all laugh at the round up.

Khasta Kachori for MBP & SWC Event

The theme for MBP is very interesting 'Street Food'. MBP aka Monthly Blog Patroling is a brainchild of Coffee of The Spice Cafe and it is hosted by Sia of Monsoon Spice.

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RCI which is a brainchild of LakshmiK of Veggie Cuisine , inspired us to start a similar event for Singapore Women's Club and thus SWC was born. I must say our women's club members are now showing their awesome culinary skills through this event which was the main purpose of starting this event. We are sharing our cuisines through this event. Thanks to LakshmiK for her wonderful idea. This time theme is 'Cuisines of UttarPradesh/Awadh'. I thought of preparing Kachori which is UP cuisine also it is most popular street food in UP. A Single recipe for two events ;-) yeyeyey.... Khasta Kachori recipe is taken by AsanKhana Blog. You can visit her blog for a detailed step by step recipe. Here is a picture of Khasta Kachori for you all.

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Kachori was lip smacking. I was only left with half of it just to taste. Akash was mightily impressed with Kachoris while hubby looked for more... ;) Thanks for sharing a lovely recipe Priyanka.

I was browsing Sia's blog for MBP details and it reminded me of a Broccoli soup recipe which I wanted to make for a long time. So here is what MBP offers..cooking from other blogs, isn't it nice? My hubby does not appreciate soups, but he took two bowls ..which means it was too good. Try it to know yourself from Sia's blog. Thanks for sharing the recipe Sia.

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Apple Pickles

Apple pickles are very tasty, easy to prepare and takes very less time. It can be served with Chapatis, Curd Rice, Puris, Rotis, Plain Rice, etc.

Ingridents needed are:


Apple - 2(Any apple will do)
Lemon Juice - 1/2 cup
Garlic - 2-3 cloves choped finely(Optional)
Mustard seeds - 1 tspn
Feenugreek Seeds - 2/3 tspn
Pepper - 3-4 corns
Red Chilli Powder - 1-2 tspn(According to your taste)
Vinegar - 1 tspn
Salt - As per your taste

For Seasoning:

Red chillies - 2(Broken into pieces)
Mustard seeds - 1/2 spn
Curry leaves - 1 string
Hing - 1/4 tspn
Oil - 1 tbl spn


Method:

- Peel the skin of apple and chop.
-Put them in a broad vessel, add lemon juice, salt, vinegar, red chilli powder mix well and keep it aside for 10-15 min.
-Now dry roast mustard seeds, pepper corns and fenugreek seeds seperatly and powder them in a mixie.
-Mix this powder to chopped apples and allow it to set for 10-15 min.
-Heat oil in a pan, add mustard seeds, garlic, curry leaves, hing, red chillies and fry well.
-Cool it, add to apple mixture and mix it well.
-Preserve them in an air tight glass bottle or ceramic container and refrigerate.
-It will last for more than a week.

Aloo Dum

Hello Everyone,

Thank you Lakshmi for inviting me to share some recipes here. I am Sowmya Tripurant, living in singapore with my hubby. Basically from Bangalore - The Garden city as its called. I have the passion for cooking since very young age, i started cooking at the age of 13. I learnt cooking from my mother, Grand mother and also from few of my friends. I like trying new recipes n today my husband loves what ever i cook. I have always been admiring Lakshmi on her expertised cooking skills. I am here to share few recipes i know and also to learn from u all. I will start with North Indian Recipe i tried for the first time and it turn out to be very delicious dish. I hope you will enjoy it and give it a try And don't forget to leave comments and let me know how it turns out.

Aloo Dum:


Ingridents:
Baby Potatoes - 15
Oil - for deep-frying

Curd - 2tblspn(whipped with little salt n sugar)
Cilantro - 1/4 cup choped
Garam masala powder - 1/2 tspn

Bay Leaves - 1-2 leaves

Turmeric Powder - 1/4 tspn

Red Chilli Powder - 1 tspn (Depend on how spicy u want)

Hing - A pinch
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Spices:

Cloves - 3-4

Black peppercorns - 4-5

Green cardamoms - 2-3

Brown cardamom - 1

Nutmeg Powder - 1/4 tspn(optional)

Cinnamon stick - 1inch piece

Coriander seeds - 1tbl spn
Jeera - 1 tspn


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Masala:

large onion - 1 finely chopped
Garlic - 2-3 cloves
Ginger - 1 inch piece grated
Tomato - 1 large chopped


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Method:
-
Peel the skin of potatoes and boil them till half cooked
- Deep fry cooked potatoes in oil till golden brown

- Heat a pan, dry roast all the spices ingridents and grind them when cool

- In the same pan heat 2-3 tspn of oil and fry all the masala ingridents one by one put them in a plate, allow it to cool and grind them with little water
- Now heat oil in a kadai, add bay leaves, hing, turmeric powder n fry for a minute

- Add Grounded Masala paste n cook for 5-6 min, then add spices powder and
cook again for 2 min.
- After masala leaved its raw smell add garam masala, whipped curds and deep fried potatoes

- Close the lid of the kadai and cook for another 7-8min

- Garnish it with Coriander leaves and Whipped cream and serve hot with Roti,
Chapatis, Naan and it also taste good with Puris.

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Take another look before you enjoy them:

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Sowmya, A New Author on Cooking Station

I have a friend from our SWC-Club. Her name is Sowmya. Sowmya is from Bangalore and has passion for cooking various style dishes. She will be presenting her recipes on Cooking Station. Sowmya, Welcome to Cooking Station and blogger world.

Chunda-recreated from Spice-Club

After drooling over some tasty recipes in SWC-Gujarat I decided to make Chunda, a recipe contributed by Cham of Spice-Club. Pickle was finger licking . I used cut mango pieces instead of grated mango. Totapuri Mangoes have thick skin so I cut them into small pieces instead of grating them. Recipe is same as mentioned by Cham, but I used 1 cup sugar instead of 1.5 cups and did not use microwave to make the pickle. I made it on stove top and it turned out absolutely delicious. Thanks Cham for sharing.

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I used them :

Totapuri Mangoes : 1 cup of tightly packed pieces (washed the mango, wiped to dry)
Sugar:1cup
Turmeric: 1tsp
Red chilli powder : 1tbsp
Cumin Crushed : 1tsp
Salt : 1tsp

1. Mix cut mangoes, salt and turmeric; Keep it aside for 10 minutes.
2. Mix Sugar and put it on stove top. Use a thick bottomed vessel.
3. Bring it to boil and continue till it attains 1 string consistency. It takes 5 mins and not more than that. When it is cool add red chilli powder and cumin powder. Mix. Pickle is ready!!!!
4. Scoop it into a sterilized bottle.
5. Enjoy it !!!