Mint Flavored Mango Rice/Pudina Mavinkayi Chitranna

Sonamasoori Rice : as needed (cooked grains apart)
Enne/Oil, Sasive/mustard, Karibevu/curryleaf Shenga/Peanuts, Kadalaebele/Chanadal, Uddinabele/Uriddal, Harishina/Turmeric for Oggarane/Seasoning

Pudina/Mint Leaves: 1 small cup or a fistfull
Grated fresh coconut: 4 tbsp
Green Chillies : 5 or according to your taste (Thanks to a reader for reminding me :D)
Raw Mango Pieces from 1 medium sized mango
Blend the above ingredients without water to make coarse paste. Keep it aside

1. Heat oil in a skillet, add mustard. When mustard stops popping, add peanuts. Fry peanuts till crisp, add chanadal and Urid dal, when they start turning red, add curry leaf, turmeric and chutney. Mix well. Fry chutney for a min or two. Switch off the stove and add little sugar if mango pieces are very sour.
2. Add cooked rice and mix well.
3. Serve warm.

A simple and uniquely flavored rice dish for your new year celebrations. Enjoyy..

Gulapavate/Golpapdi - wholewheat sweet dish

Godhi/Wheat - 2 Paavu (approx 500g)
Bella/Jaggery - 1.5 Paavu
Tenginakayi/Coconut Shreddings: from 1 medium size coconut
Dry Coconut shreddings : 1 big cup (for dressing)

1. Wash whole wheat, drain water and fry it on a thick pan. Blend it to a coarse powder in the blender
2. Mix shredded coconut with powdered wheat and keep it aside
3. Add half cup water to jaggery and bring to boil. Filter jaggery in a muslin cloth. This step is necessary esp if your jaggery has lot of dust.
4. Bring this filtered solution to boil again till you get a loose 1 string syrup (a drop of syrup pulled btw your thumb and index finger gives you a firm 1 string). If you understand kannada, go ahead with next step when you get gejjepaaka. Switch off the stove and mix in the wheat coconut mixture.
5. Make small balls out of the mixture and flatten them between two palms.
6. Dip this flattened Gulpavate in dry coconut and keep it aside.
7. A day old gulapavate tastes yummy than the fresh one. Enjoy!! this healthy sweet.

Awards Time :

Vanishri Bhat of Veggie Flavors and Indrani of Recipe Junction has showered me with 'One Lovely Blog' and 'Sunshine Award' to me. Thanks girls for thinking of my blog for being lovely and spreading little sunshine :D.

Baby Corn and Paneer

We absolutely loved this curry with chapathi. Try it if you like...

You need :
Baby Corn : 10 numbers (soak in hot water)
Paneer: 100g cubed (soak in hot water)

Tomato: 2 medium sized, washed and chopped into small pieces
Onion: 1, chopped into small pieces
Ginger garlic paste: 1tbsp
Kasuri Methi: 1/4 tsp
Tomato sauce: 1tbsp
salt and sugar to taste
Almonds: 10 (soak in hot water)

Other Masala:
Coriander Powder: 3/4 tbsp
Redchilli Powder: 1tbsp
Kitchen King Masala: 1tsp
Jeera : 1tsp
1.Heat oil in a wok and add jeera, gg(ginger garlic paste) and fry till the raw smell dissappers
2. Add kasuri methi, onions and sautee till onions turn pale and transcluscent
3. Add tomatoes and fry till they are mushy. Add in salt, sugar and tomato sauce with 1/4 cup water.
4. Blend this mixture along with 10 almonds to a smooth paste.
5. Take 1 tbsp oil and add mustard, jeera and hing. When mustard stops cracking and jeera is red, add the masalas (coriander powder, chilli and Kitchen King) followed by a pinch of turmeric. Add corn and fry for a 1 min. Pour in tomato paste with almonds and mix. Throw in paneer pieces. Bring it to boil on medium heat. Check salt and add if required. Garnish with coriander leaves and serve hot.

Aditya at 8 months

Growing up fast and keeping me busy....