Tomato & Chickpea Rice ~ simple and quick

A quick, simple and tasty rice..

Ingredients :
To make powder:
Coriander Seeds : 1tbsp
Jeera: 1/4 tsp
Fenugreek Seeds: 4 seeds
Chanadal: 1/2 tbsp
Uriddal: 1/2tbsp
Redchilli: 4 (adjust according to your taste)
Cinnamon: a small pice ~ for flavor

Dry roast/fry all the above and powder. Keep it aside.

For Rice:
Tomato, Onion, cooked chickpeas (kabulkadalekaalu) curry leaf and Coriander
Turmeric, Hing

Heat oil in a pan, add hing and turmeric followed by Mustard. When mustard stops crackling, add onion, curry leaf and sautee. When onions become soft add tomato pieces and fry till tomatoes become soft but not mushy, now add cooked chickpeas and stirr well. Switch off the stove and add the spice powder. Mix well. Add required amount of rice, salt and mix well. Garnish with coriander leaves and serve with yogurt or raita.

Sri Gurupaduka Stotra

Facing both God and my guru
Whom should I bow to first?

I first bow to my guru because he's the one
who showed me the path to god

- Kabir

Sanskrit, english script :

Youtube Video :

Kannada text is my attempt to translate(using google transliteration online tool), so please refer to original text also if needed

ಅನಂತಸಂಸಾರಸಮುದ್ರತಾರ ನೌಕಾಯಿತಭ್ಯಾಂ
ವೈರಾಗ್ಯಸಾಮ್ರಜ್ಯದ ಪೂಜನಾಭ್ಯಂ 
ನಮೋ ನಮಃ ಶ್ರೀ ಗುರುಪಾದುಕಾಭ್ಯಾಂ

ದೂರಿಕ್ರಿತಾನಮ್ರ ವಿಪತ್ತಿದಭ್ಯಾಂ 
ನಮೋ ನಮಃ ಶ್ರೀ ಗುರುಪಾದುಕಾಭ್ಯಾಂ

ನತಾ ಯಯೋಹೋ ಶ್ರೀಪತಿತಂ ಸಮೀಯಂ 
ಕದಚಿದಾಪ್ಯಾಶು ದರಿದ್ರವರ್ಯಾ 
ಮೂಕಾಶ್ಚ ವಚಸ್ಪತಿತಂ ಹಿ ತಾಭ್ಯಾಂ    
ನಮೋ ನಮಃ ಶ್ರೀ ಗುರುಪಾದುಕಾಭ್ಯಾಂ

ನಾನಾವಿಮೋಹಾದಿ ನಿವಾರಿಕಾಭ್ಯಾಂ
ನಮಜ್ಜನಾಭೀಷ್ಟ ತತಿಪ್ರದಭ್ಯಾಂ
ನಮೋ ನಮಃ ಶ್ರೀ ಗುರುಪಾದುಕಾಭ್ಯಾಂ

ಸರಿದ್ವಿರಾಜತ್ ಝಸಕನ್ಯಕಾಭ್ಯಾಂ
ನೃಪತ್ವದಾಭ್ಯಾಂ ನತಲೋಕಪಂಕೆತ್ (pankateh)
ನಮೋ ನಮಃ ಶ್ರೀ ಗುರುಪಾದುಕಾಭ್ಯಾಂ

ಪಾಪಂಧಕಾರರ್ಕ ಪರಂಪರಾಭ್ಯಾಂ
ತಪತ್ರ್ಯಾಹೀಂದ್ರ ಖಗೆಶ್ವರಾಭ್ಯಾಮ್
ಜಾಡ್ಯಾಬ್ಧಿಸಂಶೋಣ ವಾಡಾವಾಭ್ಯಾಂ
ನಮೋ ನಮಃ ಶ್ರೀ ಗುರುಪಾದುಕಾಭ್ಯಾಂ

ನಮೋ ನಮಃ ಶ್ರೀಗುರುಪಾದುಕಾಭ್ಯಾಂ

ನಮೋ ನಮಃ ಶ್ರೀಗುರುಪಾದುಕಾಭ್ಯಾಂ

ನಮೋ ನಮಃ ಶ್ರೀಗುರುಪಾದುಕಾಭ್ಯಾಂ

Bombshell ~ our favorite snack

Wanna a eat bombshell?? ... :D

Years flew like minutes... We had lovely 10 years of companionship and we wish many more like that. Now, what has this statement got to do with bombshell? This was my dear husband's favorite snack. He invented(sounds so scientific!! take it in a lighter note) and christianed it 10 years ago. Anytime of the day he was ready for it and never got satisfied even after sending down 6 of them! Alas! all sinfully rich and delicious things are unhealthy :-( .

Oh ya!..this was a tasty alternative for samosas for us, as we never got crispy outercovering..ehehee..
To sum up bombshell, is a spicy potato stuffed in bread and deep fried to make it rich and sinfull :D

What you need :
Your style potato stuffing. It can be as simple as potato palya stuffing you make for dosa. You can consider adding garam masala powder to make it fragrant. Spice it up as you like.

Wrap :
Bread slices few with edges trimmed.

Dip: Plain flour slurry (1 tbsp of maida/plainflour mixed with 1/8 cup of water, a runny batter just to coat the bread)

How to make:
1.Dip your hands in water and press the bread by placing it between two palms. Repeat till bread is slightly wet from all sides.
2.Make small oval shaped balls of the stuffing and place it in the middle of the wet bread slice.
3. Seal the edges in oval shape. You can consider shaping it in your own way.
4. Coat this seal bread with maida slurry.
5. Deep fry in hot oil till you get golden brown bomb shells.
6. Serve hot with Tomato Ketchup.

If you are looking for a low calorie version visit Jayasri for Bread Cutlets

Deepavali and Vegetable Dum Biriyani

Trust you all had a wonderful deepavali. We had a feasty and colorful deepavali too. Sharing few deepavali moments with you all..

Diyas before we lit them...

Our Altar with Lakshmi, Ganesh and Shiva for Lakshmi pooja..

Now, after offering prayers to god, it is time to pray your growling stomach, so here is what we had :

We did not arrange it for picutre as we were already hungry so just took the picture the way I had served it for my husband. from left to right on top : Raw banana palya, badusha, gulpavate, chakli and ghatia sev, cucumber, down we have vangibath and plain rice with ghee. Bele saru and Yogurt accompanied the meal too.

Next day we made Vegetable Dum Biriyani with some left over sweets. Biriyani was tasty and thought of blogging it.

I was tempted to try it after seeing it in almost every blog. Everyone has their own version. On a recent visit to grocery stores, I picked up Shaan Bombay Biriyani Masala packet. Not sure why I chose to buy it, but it was a hit at home. Tips from many blogs helped to make this preparation much better. Here is my version..

Recipe Source: Various
Ingredients :

Mix Vegetables : 150g (mixture of carrot, french beans, peas, cauliflower-washed and cut into 1" pieces)
Potato : 3 medium sized (washed, peeled and cubed into 1.5" pieces)
Ginger Garlic Paste : 1/2 tbsp
Tomato : 3 juicy medium sized tomatoes (washed and cut into small pieces)
Onion : 2 small (peeled, washed and cut into small pieces)
Onion : 1/2 (cut length wise and deep fried for granishing)
Safron Strands : few soaked in 1 tbsp of milk
Orange food color : a pinch
Basmati Rice : 350g
Chapathi dough for sealing


1.Soak Basmati Rice. Soak saffron strands in hot milk. Cut vegetables and keep them aside. Cube potatoes. Boil vegetables till they are half cooked in water. You can combine potatoes with them too. Potatoes should be bigger pieces than rest of the vegetables. Pick half cooked potatoes, pat dry them and deep fry till they turn golden brown color.
2. Half cook rice, drain the water. Scoop put 2 small cups of rice and mix orange food color and keep aside.
3. Take oil in a pan, add onions and ginger garlic paste and fry till the raw smell dissappears. Add tomatoes to it and cook till tomatoes are juicy. Add in shaan vegetable biriyani masala, salt and cooked vegetables and mix well. Switch off the stove.
4. Take a non stick pan which has a secure lid. Coat the pan with oil. Layer rice and vegetables alternatively. Start with a rice layer and end with a rice layer. When you spread vegetables, dont forget to put in few pieces of fried potato. Close the lid and seal the edges of the lid with chapathi dough. Cook on a very low flame for 10 mins. Electric rice cooker (not a pressure cooker!!!) works BEST for this.
5. Remove from the stove and garnish with saffron strands, fried onions and serve with raita of your choice.
This is the simplest DUM biriyani recipe I could come up with which was tasty enough to crave for more.

Other Dum biriyani recipes you can look for :
and many more such recipes which actually tempt you to make !!!

Sending our lamps, altar and festive food to decorate the blogs of Rekha &Sharon (Diwali Dhamaka), Blogadda ( Diwali Moments) and Emreen (It's festival time)

Happy Deepavali

 ಸರ್ವರಿಗೂ ದೀಪಾವಳಿ ಹಬ್ಬದ ಶುಭಾಶಯಗಳು

Wishing all readers and visitors of Taste of Mysore a very happy and prosperous Deepavali

Pistachios Burfi/Pista Burfi

A simple and delicious pista burfi to celebrate deepavali with your loved ones..

Pista Burfi

Recipe Source : Various, modified to suit our palate
Ingredients :
Pista Powder : 1 cup
Blanch and peel out the skin of pista. You can put them in warm water to blanch. Wipe them with clean towel. Fry/Roast these blanched pista till crisp. You can use Microwave, stove top method to fry/roast them. Let them cool down. Powder these crispy pista to get chunky powder.
Nutmeg Powder : 1 big pinch
Cardamom Powder : 1 big pinch
Saffron Strands : few
Ghee: 1tsp
Sugar: 3/4 cup

Method :

1. Mix nutmeg powder, saffron strands, cardamom powder with chunky pista powder
2. Grease a flat plate and rolling pin with little ghee and keep it ready
3. In a heavy bottomeed pan, take 3/4th cup sugar and very little water and bring it to boil.
4. Boil sugar syrup till you get 1 string consistency. A frim string is formed when a drop of syrup is pulled between two fingers.
5. Add a tsp of ghee, and mix
6. Reduce the flame and start adding pista powder slowly, while folding it with sugar solution.
7. When the mixture starts leaving the base and comes together like a ball, transfer it to a greased plate.
8. Roll it with greased rolling pin. Cut into desired shapes when it is hot. You can decorate it with saffron strands and pista.
9. Our burfi was so tempting that we did not think of decking it up before we happily submerged it in!
Indulge and celebrate deepavali ............