Pumkin Soup

I had this butternut squash in my fridge for almost 3 weeks. After seeing Arjuna's Pumkin-carrot soup I wanted to try it so brought it and yestered I finally used it for making soup. Check out Arjuna's recipes here.

I made this for evening, instead of our regular coffee/tea. I used the recipe of tomoto soup wanted to make it simple at possible. I was perfect for the rainy evening and we had it with tosted garlic bread (store brought).

Ingredients

Pumkin/butternut squash 2 cups (cooked till soft)

Butter 1 tsp

Cloves 3

Cinammon 2 small peices

Red chilli powder 1 tsp

Black pepper 2 tsp.

Method:

Peel and cut into cubes and pressure cook the squash till soft. When cool mash it nicely.

Heat a sauce pan, add butter when it starts to melt add spices cloves and cinnamon. then add mashed squash.

Then add about 4-5 cups of water( less or more water according to your desired consistancy). Bring it to a boil and add chilli powder and black pepper and salt.

After 5-6 min. Switch off the heat. It ready. Adjust salt and spice to desired tasted.



I like lots of black pepper . So used black pepper as a garnish. Enjoy.

Ragi Mudde

Ragi Mudde with Spinach Sambar

Ragi(red millet) Mudde/rounds/balls is popular in south Karnataka. Growing up, both my mother side of the family or my father side of the family didn't do this often. But once in a while my mom used to make this with a request from me and my sister.

After getting married, at my husband's house this was a everyday lunch. My mother in law makes the best ragi mudde traditional way( adding ragi flour directly to the boiling water). For my husband this is the best and satisfying meal of the day. After we got married I came to know that my husband loves mudde, so after coming to the states I called my MIL and asked the for the recipe and method to do mudde. I did try and it was a big flop. It seems easy adding ragi flour to boiling water and keep stiring....but ragi forms to a hard lumps if not stired properly. I didn't want to give up....so tried each week..but I couldn't make it. My mother does it slightly different by mixing water to ragi flour and then adding to boiling water(to avoid forming lumps). Next time I tried this way and it came out fine. So for some time I did make using my mothers method. After few years I wanted to do MIL's method and tried again......still couldn't do it and to this day I can't. Still thinking to try and make it traditional way .....

After many many tries from last 5 years now I can confidently say I can make Ragi mudde but not the traditional way.

So here is how I make it.

Measurement is important to get right consistancy.

1 cup/measure of Ragi flour

2 cups/ measure of water( 1 cup for boiling and 1 cup for mixing with ragi flour)

Method:



Take 1 cup fo ragi and equal amount of water and mix it to a smooth paste.



Consistancy should be thick as the picture above when mixed with water.



Meanwhile bring water to high boil, when water starts to boil add the ragi mixture.



Keep stiring it untill it all comes together(I use wooden spatula to stir it). Then kneed and transfer to a bowl/plate. Allow it to cool a bit.



By wetting you hands with little water, press the dough and make them to a round shaped balls. Thats it Ragi mudde is done.

For first timers.....this method works wonderfully. Let me know if any one tries this way.

Channa dal-Coconut chutney

In this post I would like to write a little about the place we live. We live in a small town called Barrow in Alaska, which is north of Arctic circle. This is the northmost town in America. The town is very small with population of about 5-6 thousand people. During summer there will be 24hrs sunlight for about 4 months. Summer is almost over here and we already had a few snow showers. During winter there will be complete darkness(no sunrise) for about 2 months, which is the hardest time for me.

We are the only Indian family here (myself, my husband and our 17 months daughter). We have just one general grocery store. Being vegetarians, we mostly depend on fresh produce. The availability and selection of fresh produce is very limited. Most of our Indian grocery we order through Internet and shipping costs are usually more than the grocery itself. We stock up about 6 months supply. Shall write more about the place later in some post......

So few days back when I saw fresh coconut at the store, I couldn't wait to get home and make coconut chutney. So I made Idly and coconut chutney over the weekend. It felt like some celebration using fresh coconut after so long.

I am very excited to post this recipe of channa dal and coconut chutney. Yesterday I made Red rice flour rotti to go with channa dal and coconut chutney.

So here is the recipe



Channa dal - 4 tsp

Coconut fresh - 1/2 cup

Cilantro - few strands

Fresh Ginger - About 1 inch

Green chillies - 2

Tamarind paste - 1/4 tsp

Salt as per taste.

Dry roast channa dal until it turns golden brown. When its cooled add all the above ingredints along with channa dal add enough water to make smooth paste. Now its ready to be served.



We had it with Red rice flour rotti. For rice flour rotti click here.

Badam Milk

Badam/ Badami / Almonds have very high protein content of all nuts. These are also good source of calcium. Once in a while when we want to drink something different from Coffee or tea, this is very refreshing and nutritious drink to have. Tastes absolutely delicious either hot or cold.
In my home town there is a chaat center which makes the best badam milk that I have ever tasted. Along with Almonds they also use pistachio nuts. Cold badam milk with hot & spicy chaats is a super combination. I have used badam powder that we get in store to make badam milk before, but using whole almonds and making it fresh is the best way to taste almonds.



So here is how I made

Almonds whole about 15(soaked for about 6 hrs or boiled in water for 30 mins)

Along with almonds Pistachios can also be added.

Sugar 3 tsp

Saffron strands few (soaked in milk)

Cardamom seeds of 1 pod (crushed)

Milk 3 cup



Method:

• Peel the skin of almonds. Using motor and pestle or grinder,grind almonds into a smooth paste. Add milk or water little by little to make it to a smooth paste.
• Mean while bring milk to a boil then add almond paste, saffron strands soaked in milk, sugar and cardamom powder.
• Simmer it down for about 5 min.
• Now its ready. Enjoy it when its hot or chill it for few hours and have it.

Over the weekend I had made badam milk and Onion Pakoras to go with it.

Happy Ganesha Chathurthi !

Last year I was in India during Ganesha Festival. Myosre local news paper had an article about the Jackfriut(Halasena hannu) grown in the form of Ganesha at that time. I would like to share this beautiful picture with you all on this special occasion of Ganesha Chathurti.

HAPPY GOWRI AND GANESHA CHATHURTHI !

Wheat-Flour Laadu

Its called as Godihiitina(wheatflour) Unde(balls/laadu) in kannada. Very simple and healthy sweet that I make for my toddler.

Ingredients

Wheat flour 1 cup

Powdered Sugar 1/2 cup

Cardamom 1 seeds crushed

Ghee Melted about 4 tbsp.

Method:

Keep the pan on medium heat. Sift and add wheat flour and roast untill you get a good smell.

Then switch off the heat add powdered sugar and cardomom powder. Mix well

Now add ghee,when its hot make round balls.(If the flour is sticking to hands apply some ghee)

Allow it to cool for a while. Now its ready to be eaten.

Enjoy !

Mixed Vegetables and Moongdal

By the end of the week i'll be having too little of all the veggies in my fridge. Where I can't use any single vegetable to make any dish. So Dal-vegetable combined with some spice  is the one dish I make at least once a week. This is one way to finish off all the veggies and go shopping for fresh vegetables.

I usually add split moong dal with veggies, reason being its cooks faster and my toddler can digest well. Once in a while I use Channa dal for this dish. Dal- veggi curry with wheat-flour Chapathi is nutritious and complete satisfying meal.

So here is the recipe.

• Veggies I used are carrot, capsicum/green bell pepper,zucchini, green beans, tomato, onion,peas and potato(All together it was about 2 cups of veggies).
• I used 1 cup of split moong dal with this veggies.

Spices I used

Red chilli powder 1tsp

Corriender powder 1tsp

Turmeric 1/2 tsp

Tamarind 1/2 tsp

Jaggery 1tsp.

* Can add garam masal . I usually add jaggery where ever I use Tamarind it balances the tangyness .



Also need 2 tsp of oil and mustard seed for seasoning.

Method:

• Heat oil on medium heat, when hot add mustard seed .
• Once mustard starts to pop add all the veggies. Wash moongdal in water and add this to veggies.
• Add little salt mix well cover and cook untill veggies are half done.
• Now add all the spices mix well add enough water to get medium consistancy.
• Cover and cook for another 10min or untill veggies and dal is cooked .
• Adjust salt per taste.

Now its ready enjoy !

Rice - Almond Pudding

Rice pudding is the simple and easy dessert that I know to make. I make this as often as possible for my 16 month old daughter.

Ingredients I used.

Cooked Rice 1/2 cup

Whole milk 1 cup

Almonds Powdered (using 4-5 whole almonds)

Saffron few strands (for colour and flavour)

Jaggery 1tbsp (Sugar can also be added)

Method:

• Bring milk to boil then add cooked rice, jaggery, almond powder. Stir will.



• Soak strands of saffron in few tsp of milk. Then add this to the rice-milk mixture.



• Then simmer it down for about 10 mins. Stiring in between.



• Now its ready to be served. Hot or chilled.

Variation: Adding dry fruits like chopped dates and raisins makes it much more flavourful.

With a leftover cooked rice and few other ingredients on hand. This pudding will be ready under 15 mins. Enjoy!

Mysore Masale Dose-Independence day Special

HAPPY INDEPENDENCE DAY !



Mysore is a City of palaces. This city is also know for its famous Dasahara Festival which is nine day festival during navarathri. Many foods which originated from Mysore has taken its name like Mysore pak, Mysore rasam, Mysore bonda and my favorite Mysore masala dosa.

I'll be representing my home town Mysore, Karnataka with the entry 'Mysore Masala Dosa' in the Grand Independence day Food Parade hosted by Indira of Mahanandi. Thanks Indira for this special event.

Recipe for Dosa batter.

• Urad dal 1 cup
• Long grainRice 1 cup
• Paraboiled rice 1 cup
• Moongdal&Channadal 1/2 cup
• Methi seeds 1tsp

Soak the above dals together for about 4-6 hrs and grind them into smooth batter of medium consistancy. Keep it overnight or about 8hrs for fermentation . Add little salt. Now batter is ready to make dosas.

Masala dosas are usually served with a spread of red garlic chutney and aloo/potato palya inside the dosa and coconut chutney on the side.



Recipes for Red/garlic chutney

• Garlic 3-4 cloves
• Onion 1 small (cut into big chunks)
• Red chilli Powder 1tsp
• Tamarind 1/4 tea spoon
• Salt to taste.

Aloo Palya/ Potato dry curry

• Potatos 2 large
• Onion 1 large
• Green chillies 2-3
• Salt to taste
• Oil, mustard, turmeric and channa dal for tempering.

Coconut Chutney

• Coconut 1/2 cup
• Cilantro leaves 1/2 cup
• Green chilles 2-3
• Tamrind 1/2 tsp
• salt to taste

Preparation :

Red chutney

Take all the mentioned ingredients for red chutney. With adding little water grind into smooth paste. Keep aside.


Potato palya

Heat oil in a skillet. Add oil, when its hot enough add mustard and channa dal and turmeric. When channa dal starts to change color add chilles and chopped onions and fry for 3-4 mins untill soft and translucent. Now add potatoes and mash well,adjust salt to taste. Keep aside.


Coconut Chutney

Grind the above ingredinets for coconut chutney by adding little water to a smooth paste. Keep aside.( I have added more cilantro to make it green)

Making dosa and serving them.

1. Heat the dosa skillet on medium high heat. When its hot smear some oil or butter(Traditionally masala dosa is done usuing butter).
2. Take two laddle full of dosa batter and spread on the skillet in ciucular motion. Let it cook for 2 min or untill side leaves when lifted using a spatula.
3. Now spread red chutney and aloo palya on dose. Fold over.
4. Serve with cocnut chutney on side. If u prefer butter, a dollop of butter on top.

Enjoy !

Kosambari/ Carrot salad

Kosambari is like a salad,usually made with carrots or cucumbers.I like to call this as 'Indian Salad'. It is served in temples as 'prasada'. At my mom's house during any festival this is a must side dish to go along rice and rasam.

Last year I was In India during 'Shravana Maasa' its the begining of festival season. During this month every tuesday for 5 weeks my mom used to make these kind of kosambari for pooja. So today being one of the tuesday I too made this for lunch.

Here is how I made..

Split moong dal 1/4 (cup soaked in water for 1/2 hour)

Carrot 1 peeled and grated

Coconut fresh 2 tsp (unfortunately I don't get fresh ones, so i used dried)

Cliantro few chopped

Lemon/lime juice 1tsp.

Salt to taste.

For seasoning

Oil, mustard, urad dal and red or green chillies 1.



Method.

• Soak split yellow/moongdal for about half hour. Then drain the water and mix veggies.



• Mix together soaked dal, grated carrot , coconut, cilantro leaves, lime juice.



• Add salt to taste.



• Heat oil, when its hot add mustard seeds,urad dal and chilis to it. When urad dal starts to change colour turn off heat and this seasoning to veggies. Mix well.

Kosambari good to eat as such or as a side dish. For me this is the best salad of all.