Phulka/ಫುಲ್ಕ

           Phulka is a flatbread made with wheat flour. The rolled out dough is first cooked on the stovetop and finished cooking on an open flame which puffs up the bread into layers making it very soft.. Once you practice and get the hold of it, making phulka on direct flame is a breeze.

Ingredients :
Whole Wheat flour  -1 cup
Oil - 1 tsp
Salt - to taste
Tongs specially sold for making phulkas
Rolling pin and board

   Method:
1. Take the wheat flour (atta) and salt in a wide bowl.
2. Add water little by little while mixing everything together. Knead to form a soft dough.
3. Apply few drops of oil and knead once again. 
4. Cover it with kitchen towel and let it rest for atleast 15 minutes.
5. The dough become very pliable after resting. Make lemon sized balls out of the dough.   
6. Dip each ball into the dry flour and roll out into thin discs.
7. In the meantime, heat a tawa on medium heat. If you are using a phulka stand, heat that too. 
8. When the tawa is hot, put the rolled out roti on it. 
9. After white spots appear (half cooked), flip the roti. Wait till you have light brown spots on the other side.

10. Now remove the half cooked roti from the tawa and place it on direct flame (using tongs). *If you are not comfortable with tongs, place a phulka stand over direct flame and put the half cooked roti on that.

11. The roti will immediately puff up like a Poori. Remove it from the heat as soon as you see brown spots.
12. Apply few drops of ghee/oil on the phulka and store it in a hot box .
13. Make the all phulkas in the same procedure.

         Serve with any palya , gravy , kurma etc...

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Tomato Rice/ ಟೊಮೆಟೋ ಬಾತ್

         

    Tomato Rice is my go to instant recipe idea.Since it is so easy to put together and it taste extremely good.. this  tomato rice which taste so yummy..
              This tomato rice or bhath, the end product is very delicious and is literally a breeze to make.

Ingredients:

for soaking rice:

• 1 cup heaped basmati rice or any regular rice
• water as required

other ingredients:

• 3 medium to large tomatoes finely sliced lengthwise 
• 1 medium onion, finely chopped 
• 1 tsp ginger garlic paste
• 1 green chili (hari mirch) - chopped
• ½ inch cinnamon (dalchini)
• 1 green cardamoms (choti elaichi)
• 2 to 3 cloves (lavang)
• ¼ tsp turmeric powder (haldi)
• 1 tsp red chili powder (lal mirch powder)
• ½ teaspoon coriander powder (dhania powder)
• ½ tsp garam masala powder
• ½ tablespoon chopped mint leaves (pudina patta)(optional)
• ¼ cup chopped coriander leaves (dhania patta)

• 2 tsp ghee/oil
• Salt as required
  

Method:

prepping up:

1. rinse 1 heaped cup basmati rice or any regular rice.
2. then soak the rice in water for 30 minutes. later drain the rice and keep aside.
3. chop the tomatoes, onions and green chilies finely. peel and also chop the mint and coriander leaves
4. keep ready all the spices required for the rice.

preparing:

1. In a pressure cooker, heat 2 tbsp ghee/ oil then add ginger garlic paste, slit green chili , stir and saute till the raw aroma of ginger-garlic goes away.
2. Then add finely chopped onion and cinnamon, green cardamoms and cloves , stir and saute till the onions turn translucent.
3. Now add chopped mint leaves/pudina and chopped coriander leaves/dhania patta , stir and saute for a minute.
4. Add the finely sliced tomatoes and turmeric powder, red chili powder, garam masala , coriander powder , stir very well and saute the tomatoes.
5. The tomatoes should soften and become pulpy with oil releasing from the sides.
6. Add the soaked rice , stir the rice with the tomato mixture very well. saute for a minute.
7. Add 2 cups of water , season with salt as per taste.
8. Cover and pressure cook for 2 whistles on medium flame. 
9. When the pressure settles down on its own. Then remove the lid and gently fluff the rice.
10. serve tomato rice with frying , papad or chips or with a side raita.
    

    

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Green Peas Pulav

           

             
             Pulav is a Indian rice pilaf made using very few spices,veggies. Since there is no chopping of any veggies other than an onion, it is really quick to make this.

Ingredients:

• Basmati rice/Jeera rice-1cup
• Green Peas/ ಹಸಿರು ಬಟಾಣಿ-1/2cup
• Ginger garlic paste-1tsp
• Green chilly-3 sliced
• Jeera-1/4tsp
• Onion-1medium
• Oil/ghee-3tsp
• Salt- to taste
• Coriender leaves-2strings

Whole spices:

• Bayleaf-1piece
• Cinnamon stick-1inch
• Cloves-3
• Cardamom-1
• Star anise-1

Method:

1. Take a cooker add ghee or oil , add whole spices , jeera let it splutter.
2. Add Ginger garlic paste fry and add green chilly cook.
3. Add sliced onion cook for 3 minutes.
4. Now add fresh or frozen green peas stir well.
   
5. Add 20 minute's soaked basmati or jeera rice mix well.
   
6. Add 2 cups of water ,salt and mix, check the taste.
   
7. Close the lid and cook until 3 whistles,leave for cool down.
   
8. Give a Mix and serve with vegetables kurma or raita .
   

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Mushroom Marsala / Curry/ ಅಣಬೆ ಮಸಾಲ

                 
             Easy recipe of white button mushrooms in an onion-tomato based medium spiced gravy. Mushrooms are used to prepare a variety of dishes like biryani, masala, kadai mushroom gravy and curry, mushroom fried rice.
   

Ingredients:

• White button Mushroom/ ಅಣಬೆ- 8-10 (1pkt)
• Onion-2 (medium)
• Tomato-2(medium)
• Green chilly -1 slit
• Ginger garlic paste- 1/2 tsp
• Red chilly powder -2tsp
• Coriander powder - 1 tsp
• Garam masala powder-1tsp
• Jeera-1/4tsp
• Coconut  -1/2 cup
• Khus khus/ ಗಸಗಸೆ-1tsp
• Cashew nuts -3-4
• Mustard seeds-1/4tsp
• Curry leaves-1string
• Coriander leaves-2strings
• Oil-2tsp
• Salt- to taste

Pre preparation:

• Roughly chop Tomato and grind into paste.
• Roughly chop onion , grind into paste.
• Dry roast khus khus and add freshly greated coconut grind into paste.
• Clean mushroom and chop into small pieces.keep aside.
• 

Method:

1. Heat a pan add oil, mustard seeds, jeera, curry leaves stir.
2. Add Ginger garlic paste ,slit green chilly fry, add onion paste ,roast a minute.
3. Add Tomato paste, ground coconut , khus khus , cashew paste mix well and cook for 3 minutes.
4. Add red chilly powder, coriander powder, garam masala mix well.
5. Once starts separating oil add chopped mushroom , give a stir.
6. Add water , salt and close the lid. ( Add water carefully ,once after adding salt to mushroom it's leaves water).
   
7. Cook for 5-8 minutes till mushroom cooks well.
8. Give a mix and add finely chopped coriander leaves.
   

                 Serve hot with Chapati, Pulka, Roti , Poori, Nan, etc....

Note:

• If you are serving mushroom masala with hot rice then add little more water and make a gravy.
• Cashew nuts is optional,you can omit. Cashew nuts gives richness to the masala.

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Peanut chutney / ಶೇಂಗಾ ಚಟ್ನಿ

             Peanut is also known as Ground nut . peanuts are similar in taste and Nutritional profile to nuts such as walnuts and almonds. peanuts also Called as Poor people almond (ಬಡವರ ಬಾದಾಮಿ).
             Peanut chutney is a quick and easiest recipe .This is made without coconut and is thick , creamy and tastes delicious. Do not burn peanuts while roasting. if you burnt ,your chutney will tastes bitter. I knew this recipe after my marriage, in my hubby home they grow peanuts and store for a year. You can have tender peanuts boiling with salt tastes a great😋, I love to have the same. 😍

Ingredients:

• Peanut/ ಶೇಂಗಾ ಕಾಳು- 1/2 cup
• Green chilly-2-3
• Garlic -3pods
• Coriander leaves -3strings
• Tamarind- small lemon sized
• Salt- to taste
• Onion-1 (for seasoning)

For tempering:

• Oil-1 tsp
• Jeera-1/2tsp
• Mustard-1/2tsp
• Curry leaves-1string
• Red chilly-1 whole

Method:

1. Take a thick bottomed pan and fry peanut till dark spots appears or cook.
2. Remove from heat and cool it completely.
3. Once after cooling down transfer into cloth , cover it and rub neatly ,remove peanut skin and clean.
4. Add oil to frying pan add broken green chilly ,fry .
5. In a jar add fried green chilly, halved peanut , garlic , coriander leaves ,tamarind , salt and grind . Not too fine paste.
6. In the same frying pan add oil , mustard seeds ,jeera , Curry leaves ,Red chilly .
7. Temper the Peanut/ ಶೇಂಗಾ chutney.
8. Season with chopped onions.

                     Peanut chutney / ಶೇಂಗಾ ಚಟ್ನಿ goes well with hot Idli ,Does, steamed rice etc.

Note:

• You can add onions while grinding. by seasoning onion gives pieces in mouth tastes yummy.
• Red chilly for tempering is totally optional.
• To save your time fry and remove the skin of peanuts while you free and store.
• While adding green chilly break into two otherwise it will splut.

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Brinjal Fry/ Egg plant roast/ಬದನೆಕಾಯಿ ಫ್ರೈ

             Brinjal is also called as Eggplant. Brinjal is high in water content and potassium. Brinjal can be made in several different types of recipes, brinjal ennegai is a popular dish in uttarkarnataka and here is the most quick, easy and tasty Brinjal Fry recipe.

   

Ingredients: 

• Brinjal - 1 large 

• Red chilly powder-1/2 tsp

• Turmric powder-1/4 tsp

• Garam marsala - 1/2 tsp

• Coriander powder -1/4 tsp

• Corn flour -1 1/2 tsp

• Salt- to taste 

• Oil- for shallow fry 

Method:

1. First rinse and remove the tip of the brinjal and make a medium thick slice's.
   
2. Take a bowl , add corn flour,red chilly powder,coriender powder,garam masala,turmeric powder,salt , combine well.add a little water to make a thick batter.
   
3. Dip brinjal slice's into batter.
   
4. Take a frying pan,add oil and shallow fry brinjal slice's both sides,until cook.
   
5. Remove into tissue paper serve with plain rice and rasam,ghee rice etc..

Note:

• Try with gram flour too .

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Ghee Rice / ತುಪ್ಪದ ಅನ್ನ

           

                   Ghee rice/ ತುಪ್ಪದ ಅನ್ನ is a south Indian variety of rice that goes very well with dals or veg gravies. It's a all time favorite at my home. There are few weekends or nights when you are in no mood to cook an elaborate meal nor in a mood to dine out. Scenario at my home is something similar. When that time you can cook this very easily and quickly.
                You can match this ghee rice with any gravy or simple dal, Today I served it with Brinjal Fry. Ghee rice can make with any rice but it's looks good and tastes well if you use Basmati rice .This has to be served hot otherwise the taste & texture of the rice isn’t good once it is cooled.

Ingredients :

•  Basmati rice / Normal rice/ ಅಕ್ಕಿ - 1 cup
• Onion / ಈರುಳ್ಳಿ- 1 medium sliced lengthwise
• Green chilly / ಹಸಿ ಮೆಣಸಿನಕಾಯಿ - 2 slit
• Black pepper/ ಕಾಳು ಮೆಣಸು - 4-5
• Grounded coconut/coconut milk / ತೆಂಗಿನಹಾಲು- 1 cup
• Water / ನೀರು- 2 cups
• Cashew nuts / ಗೋಡಂಬಿ - few
• Salt/ ಉಪ್ಪು - to taste
• Bay leaf / Tejpatta/ಪಲಾವ್ ಎಲೆ -1
• Cardamom/Elachi/ಏಲಕ್ಕಿ-1
• Cinnamon stick/ ಚಕ್ಕೆ - 1piece
• Cloves / ಲವಂಗ- 3-4
• Star anise / ಅನಾನಸ್ ಹೂ-1
• Ghee / ತುಪ್ಪ- 2 tsp ( can add more if you like )

Method : 

1. Wash and soak rice for 20 minutes.
2. Add ghee to a cooker or a pot. Add bay leaf, star anise, cloves,cinnamon stick,cardamom ,black pepper. Fry for a minute. 
3. Add slit green chilli ,onion,cashews,fry till onion turns golden.
4. Drain rice and add it to fried onions and fry for about 3 to 4 minutes .
5. Meanwhile grind coconut into fine paste. (Coconut milk: Grind about 1/2  small cup grated coconut adding half a cup of water ,grind into fine paste and strain ).
6. Add grounded coconut / coconut milk ,water ,salt and stir well. Bring it to a boil and then cover with a lid.



7. Pressure cook for 2 whistles.Allow them to cool completely.Once pressure releases, gently puff rice .
8. Serve with Veg Kurma or Dal .

Note :  

• Garnishing with fresh coriander leaves, fried cashew nuts ,raisins and roasted onions gives richness to the ghee rice.
• Basmati Rice to water ratio is 1: 1, If using normal rice you can maintain 1 : 2 1/2 ratio.

• Coconut milk also gives richness to this recipe. If you want you can add else omit. 

• By soaking rice , no need of extra whistle cook for 2 whistles on medium flame.Basmati rice will cook quickly.

          If you like this post please Comment below.

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Easy Aloo Tikki

         

     In north india, aloo tikki is usually served with chole , garnished with onions, a sweet tamarind-jaggery chutney and hot green chutney made from green chillies and coriander. You can make aloo tikki by stuffed with a spiced filling of peas & paneer or chana dal. 
              You can add corn flour, rice flour, bread crumbs or rusk powder as a binding agent while making aloo tikki.  Most of the time, I prefer adding bread crumbs and corn flour while making patties.  Rusk powder or bread crumbs, gives crispiness to the tikki.

Ingredients :

• Potatoes - 3 medium 
• Salt - ¾ - 1 teaspoon
• Amchur powder / dry mango powder - ½ teaspoon
• Coriander powder - ½ teaspoon
• Chat masala powder - ½ teaspoon
• Chili powder - 1 teaspoon
• Coriander leaves - 1 sprig (finely chopped)
• Corn flour / rice flour / bread crumbs / gram flour - 2 - 3 teaspoons(for binding)
• Oil - for shallow frying

Method :

1. Rinse potatoes and pressure cook them until soft. Then drain the water and allow it to cool. Peel off the skin, put them in a bowl and mash them.
2. Add red chili powder, amchur powder, coriender powder, chat masala,corn flour salt, and coriander leaves into the bowl and mix along with potatoes.
3. Divide into equal portions and roll into balls.
4. With damp hands, flatten each potato ball to make ½ inch thick round patties.
   
5. Heat oil in a tawa or a frying pan over medium heat. Gently place the patties and shallow-fry them. When one side of the tikki becomes golden brown, flip it to the other side.
6. Gently flip for a few more times for about 3 - 5 minutes till a thick crust is formed.
7. Remove and drain on a kitchen towel.
8. Repeat the same steps with the remaining patties.
9. Serve aloo tikki with coriander chutney or tamarind chutney or Tomato ketchup. 
   

Note :

• If you like bread crumbs then roll the patties in bread crumbs and fry.

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Tondekai / Ivy gourd /Tindora Sambar

            

                The main thing about the sambar is the sambar masala that’s homemade. The use of Byadagi chillies and spices gives a great colour and aroma to the dish. Udupi sambar recipe is usually prepared by using a mixed vegetables. The uses of mixed vegetables in this preparation are the main reason for its delicious taste. 
               The main difference in this sambar is the use of big onion and jaggery, which gives slight sweet taste to Sambar. I'm using a single vegetable Tondekai / Ivy gourd, you can also use all type of vegetables individual or mixed. But one or two ingredients may varies. Let's see the ingredients and preparation method of Udupi sambar recipe.
               If you like my recipes and you have any requests , questions please comment me bellow ,thank you.

Ingredients :

• Tondekai /ivy Gourd/Tindora -150 gms
• Onion – 1 big
• Tomato - medium 
• Jaggery -1"piece 

Roast and Grind:

• Dry Red Chillies – 5-6
• Coriander Seeds – 1 tblsp
• Cumin Seeds – 1 tsp
• Fenugreek seeds - 1/4 ts
• Coriender leaves -2 strings
• Half Coconut – freshly grated
• Garlic - 3 pods

For Tempering:

• Oil – 3 tsp
• Dry Red Chillies – 2
• Mustard - 1/2 tsp 
• Curry leaves - 1 string
• Garlic – 2 cloves
• Turmeric - a pinch 

Method:

1. Chop tondekai,1 tondekai into 4 pieces. 

2. Take a handi add chopped tondekai and jaggery ,sliced onion,chopped tomato, salt. Cook until tondekai become tender . 

3 . Separately dry roast all the ingredients given under grinding and add garlic , grated coconut and then grind them together to a fine paste.

4.  Heat 3 tsp oil in a pan, add Ingredients given under tempering and fry .

5. Add Cooked tondekai mixture . stir well.

6. After 2 minutes, add turmeric and the ground paste ,water and give a stir , Bring to a boil.

7. Garnish with coriander leaves.

8. Serve with plain hot rice.

Note :

• If your tondekai / Ivy gourd started to ripping inside  ( becomes red) , don't add tomato or tamarind .
• Add jaggery more for ripped tondekai  , no need for tender tondekai . 
• Add 1/4 Onion , coriender leaves while grinding .

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Undi kadubu/Pundi /akki tari kadubu ( tulunaad spcl)

                 Undi kadubu or Pundi or Pundi Gatti,rice rava dumpling  usually a round shaped soft rice dumpling belonging to Tulu Nadu region , prepared by soaking, grinding, tempering, cooking and finally steaming the rice. Pundi Gatti is popularly known as Undi kadubu or Pundi in Udupi and Mangalore towns . Like most of the Mangalorean breakfast recipes Neer dosa , odu dosa ( prepared in soil skillet), idli , Uddina dosa, kotte kadubu it is usually served with Coconut chutney or Sambar.

                 When it comes to breakfast it is always a question, what to prepare? Everyday we will look for something different. Here is one of the healthy and delicious breakfast from malenaadu region of Karnataka - undi kadubu/akki tari kadubu/pundi gatti. It can be prepared with rice flour also which is popularly called hittina kadubu. Akki tari or rice rava can be prepared at home or you can buy it from the stores as well.

                 Since my childhood I had this undi kadubu plain and sweet version which made using jaggery and coconut combination.My mother in law prepares those traditional dishes awesomely. In my school days my mom prepares this plain undi kadubu and sweet version for my lunch box . Sweet undi kadubu goes well with honey and ghee , and i thanks to my MIL for this wonderful dish!

              You can make this Undi kadubu / pundi in 2 ways, one from akki tari /rice rava , another is rice batter . I'm sharing akki tari method and this one is so easy to make.

Ingredients:
2 cups Rice (cleaned)
1 cup Fresh grated Coconut 
Salt to taste

Water -4 cups

Tempering/Tadka:
2 Tbsp Oil 
1 Tsp Mustard Seeds
1 Tsp Chana dal
1 tsp Cumin Seeds
1string curry leaves

Method:
1. Heat a broad pan add 2 cups of rice,and fry until colours changes into lightly golden , cool down completely . 

2 . Add cooled rice into jar and ground into a rava consistency , remove and keep aside.

3. In the same pan heat oil , add the mustard & cumin seeds. When seeds splutter , add the gram dal,  curry leaves & saute till the dal turn golden brown.
4. Add 4 cups of  water, salt, freshly grated coconut & mix. Allow the water to boil on a medium heat.
5. When water starts boiling, slowly slide in the prepared rice rava & mix thoroughly. Ensure no lumps are formed while mixing.
6. Cook the rava on a low-medium heat for about 5-7 mins. Keep mixing in between. When the rava gets cooked, it leaves the edges of the pan. Remove the cooked mixture from the heat.

7. Keep a bowl of water ready.
8. While the rawa mixture is still hot, take a part of mixture at a time & prepare undi kadubu/pundi/ dumplings out of it. Keep dipping your hand in the cold water while making the kadubu. 
9. Prepare the steamer. Place these kadubu on the steamer plate & steam the rice rava balls for 15 mins on a medium-high heat.
10. Switch off and Allow the steam to escape & let the kadubu/pundi cool to handle . 

11. Serve with Coconut Chutney  or sambar and honey for kids.

Notes:

1. Tempering enhances the taste and avoid the batter to stick pan.

2. If you don’t like round shaped balls, you could press the mixture like a fist too.
3. You can use any idli steamer ,  but I used traditional Mangalorean tatte idli steamer.

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Aloo Paratha

              

            Aloo paratha I had first time in Agra, one of restaurant. They served aloo paratha with picakle, and the taste is so yummy. After that I loved to have it, Just as North Indians love South India's idly, dosa, chutney and sambar. I love their Aloo Paratha, Kulcha,Naan,Palak paneer, Bhindi masala, Dhoklas, Rasagulla etc. Out of interest, I learnt many North Indian dishes from google and tv cookery shows. Aloo Paratha is one of my family favourite. Initially, when I tried aloo paratha,  it was very hard to me. Now with practice, I have learnt the art of making delicious parathas easily and at the same time I would like to share with you. Today we will learn how to make aloo paratha following our recipe with step wise pics.

          Aloo Parathas are perfect for a weekend breakfast or dinner, my hubby always like to have this , so I prepare aloo paratha every alternative Saturday.  Parathas are one of a Indian whole wheat flatbreads , they can be made with different fillings . This recipe filling is Patato/Aloo as same we can make Paneer paratha , Gobi paratha, Radish/mooli paratha etc.

Ingredients:

for the Dough:

• 2 cup whole-wheat flour
• 1 cup water (Use more as needed)
• Pinch of salt
• Curd- 1ts (for smooth dough)

for the Filling:

• 3-4 medium potatoes
• 1/2 tsp salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 tsp - Amchur powder/dry mango powder ( easily available in all stores now)
• 1 tsp - Chat masala 
• 1 1/2 tsp Red chilly powder 
• 1/2 teaspoon garam masala 

Also :

• whole-wheat flour for rolling
• Oil to cook

Method

Making the Dough:

1. Mix flour, salt, curd and water together to make a soft dough (add water as needed).
2. Knead dough for 2-3 minutes to make the dough soft, smooth and pliable.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest minimum 15 minutes.

Filling:

1. Boil 2 medium potatoes until tender.
2. Once cooked, drain the water and let the potatoes cool down.  
3. Once the potatoes are cool enough to handle, peel and mash them.
4. Add Amchur powder,chat masala, cumin seeds, garam masala, Red chilly powder and salt to mashed potatoes. Mix well.

 Paratha making:

1. Divide the dough into equal part balls.
2. Then divide the potato filling into equal balls. Potato balls should  larger than the dough balls.
3. Roll dough ball into a small circle.  Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling , remove extra dough and cover neatly. Repeat to make all balls. 
   
4. Meanwhile heat the tava, Press the filled ball lightly on dry whole wheat flour from both sides.
5. Using a rolling pin, roll the balls lightly to make circles, keeping the sealed side of the balls on top ,lightly dust the parathas with dry flour. 
6. Drizzle the oil to tava or Place the paratha directly on the tava , drizzle one teaspoon of oil over the paratha .When the paratha start to change color and puff up, flip it over. You will notice some brown spots.
7. After a few seconds, again drizzle one teaspoon of oil over the paratha. Flip the paratha again , making sure the paratha is golden-brown on both sides. Repeat the same for the remaining parathas.
   
8. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil paper or in a covered container.  For your good health eat fresh and hot foods.
   

Note:

• Parathas can be served with Butter or Plain Yogurt or Pickle. 
• Add red chilly powder as per your taste.
• We can make Aloo paratha in one more version . 

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