Wednesday, September 26, 2007

Curd-rice with Grapes

Curd rice or mosaranna is my entry for AFAM - Grapes. We eat curd rice at end of our meal. When one -pot rice is made like pulav or bese-bele bath, raitha or curd rice is made. Most often pomogranate is used, I made with red grapes.

For the recipe.
  • 1 cup cooked rice
  • 1 cup of plain curds/yogurt
  • 1/2 cup of grapes (red or green grapes and pomogranate is also used)
For Seasoning : Urad dal, channa dal, mustard seeds, cumin seeds - 1 tsp each and oil - 1 tbs

Curry leaves - 2 tsp
Grated coconut- 1tbsp (optional)

Method :
  1. Cool the rice to room temperature.
  2. Do the seasoning, adding the ingredints to hot oil and swith off and add to rice .
  3. Add curds,grapes and salt to taste.
  4. Mix well and serve.
Enjoy !

Tuesday, September 25, 2007

Saasivekaayi with Zuchinni


  • Zucchini, tomato and onion- 1 each cut into bite size peices( any kind of squash, okra and pumpink will be good for this recipe).

For Grinding :

  • Coconut- 3 tbsp

  • Mustard seeds- 1 tsp

  • Cumin seeds - 1tsp

  • Dried red chillies- 2 for medium heat

  • Turmeric- 1 tsp

  • Jaggery and tamarind- 1tsp each ( this is optional, I have added a little)

For seasoning:

  • Oil- 1tbsp

  • Mustard seeds - 1tsp.

  1. Keep the pan on medium heat , add oil and mustrad seeds when they begin to crackel add all the veggies saute untill soft.

  2. Grind all the ingredints mentioned to smooth paste.

  3. Add the ground paste to the soften veggies add enough water, salt to taste and simmer it down for 10- 15 mins.

  4. It will be ready by this time.

  5. We had it with Akki rotti, followed the recipe from Latha's Yum blog.

Enjoy !

Tomato rasam/ Tomato Thili Saaru

For our everyday lunch, I usually make rice dishes, most of the days it rice and sambar/saaru, with veggies playa. Some day is one-pot rice dishes. But Rice and rasam is our favorite meal all the time. I make this atleast one a week. Would like to send this to Asha's RCI- Kanataka.

In Kannada rasam is also know as Thili saaru. Thili meaning like water. This rasam is made with just tomatos no dal is added and freshly roasted cumin-black pepper powder give nice taste and aroma to it. This is how my mom makes and most home in Mysore region make it the same way just with tomatoes.


  • Tomatoes- 2 big ones

  • Spices- rasam powder- 1 tbsp, cumin-black pepper powder 2 tsp, turmeric- 1/2 tsp.

  • Others- Jaggery 2 tbsp and tamarind juice (this is optional)

For seasoning:

  • Oil- 1tsp

  • Mustard seeds, red chilli ,few curry leaves and hing a small pinch.


  • Corriender/cilantro leaves

  • 1Tbsp of coconut.( I was out of it so havent't added)

Here is the recipe for Rasam

  1. Pressure cook the tomatoes, remove the skin,mash and extract the juice of it by squeesing the tomatoes and discard the tough pulp. (Make sure tomatoes are cool enough to handle)

  2. Dry roast 1 tsp of each cumin and black pepper for few minutes and crush it. (Freshely made tastes good).

  3. Combine all the ingredints and bring it to high boil add jaggery and tamarind extract and salt to taste. Let it all cook together for 10-12 mins.

  4. Then switch off and do the seasoning with oil, mustard seeds, hing, curry leaves and one red chilli.

  5. Lastely garnish with cilantro leaves.

Enjoy with plain white rice of tastes good with puliyogare and with cumin and black pepper added to the rasam, pour hot rasam to a small steel-coffee cup and just take sip after sip after sip, this is the way I enjoy rasam.

Tuesday, September 4, 2007

Mysore Masale Dose

I have previously bloged about Mysore Masale dose , which was all dressed-up for the occasion of Independance day parade last year.

For RCI- Karnataka I am doing this again, this is how I usaully make at home. Doses are made at my house atleast once a week, for side I usually make chutney or gojju. For sunday brunch or dinner I make masale doses, learnt from my atte. This is here recipe.

As the name itself for masale dose, masale is the main ingredient. Masale is nothing but red chutney(kempu chutney) also called onion chutney (erulli khara). Along with the masala, dry curry is made with potato/aloo called aloo gadde palya for stuffing, and green/corrinder or coconut chutney is made as side dish.

For Aloo curry/ Aloo gadde palya.

  • Red onion - 1 medium choped, Aloo/potato-1 big boiled in hot water, green chillies - 2 chopped.
  • For tempering oil- 2 tbsp or more, channa dal- 1 tbsb, curry leaves and pinch or turmeric.
  1. Pressure cook or cook potatoes on stove top untill soft not mush.
  2. Heat oil in a pan, when hot add channa dal and curry leaves and then add turmeric and chillies, onion fry till the onions are soft.
  3. Then add cooked potaotes and crumble them add salt and adjust salt. Palya is ready for the stuffing.

Red chutney/Kempu chutney. This is also called as erulli chutney/ onion chutney.

For making chutney : Red onions 1 small, garlic- 1 pod, tamarind- pea size, red chilli powder- 1 tbsp and salt to taste.

Grind the above mixture to a smooth paste, i haven't used any water,onions will help all the ingredients combine well.

This chutney goes on dosa as a spread this is the masala for dose.

* For those who doean't like garlic, grind everthing except for garlic.

Coconut Chutney

Unfortunetly the only store we have in this town was out of cilantro/corriender leaves for almost a week now, so I haven't used any cilantro leaves but added few curry leaves instead and no luck with the coconut too so used dried coconut. Chutnies are best with fresh coconuts and cilantro leaves so use fresh whenever possible.

For coconut chutney : Coconut- 1/2 cup, roasted dalia dal/hurigadale- 1/2 cup, ginger , green chillies -1, tamarind- lime size(squeeze in water and extract the juice from it).Salt to taste

Grind the above ingredinets to smooth paste using enough water. Chutney is ready as a side for dose.

For dose batter I use

  • 3 cups of rice- long grain
  • 3/4 cup of- urad dal
  • 1/2 cup - channa dal (this makes the dosa crispy)
  • 1 tsp- methi seeds
  • 2 tbsp - poha/flattened rice/avalakki.

Soak all the above ingredients in water for about 6 hrs and grind to a smooth paste. Let it ferment for 8 hrs or over night.

Next morning add 1 tbsp of salt little water to medium- thick consistancy. Mix well . Now it ready to pour on a hot tava or griddle.

  1. Heat the tava/griddle( I use cast-iron) on medium-high heat . While pouring the batter bring back to medium.
  2. Put little oil/ghee or butter(for restaurant taste and more crispness) and wipe with paper towel. Pour the a laddle full of dose batter and spread in circualr motion. Let it cook for about min or untill the edges of dose leaves the tava.
  3. Then lower the heat and spread red-chutney about a teaspoon is good(too much chutney over powers so use little). Then add about 2 tbsp of aloo palya in the middle.
  4. Then fold the edges to the center(this is restaurant style).
  5. Now serve hot with coconut chutney and little butter in top if you like.

* Spread red-chutney on half of dosa and aloo-palya on the other half then fold like semi-circle, this is how we regularly do.

Enjoy !