Garlic Rice / ಬೆಳ್ಳುಳ್ಳಿ Rice

An eazzy breezy rice with different taste and flavor for a simple and fast dinner. You can make it with hot rice or left over rice which ever is available. Here is the recipe:

Ingrediants :

Cooked Rice : 1 big cup
Oil : 2-3 tbsp (You can use ghee)
Garlic : 5 pods, chopped
Pepper Powder : 1tsp
Dry Coconut, grated : 1tsp (optional)
Red Chillies : 4 (cut into small pieces)
Curry Leaves : 1 Line
Chana Dal, Urad dal each : 1tsp
Mustard, Jeera each : 1tsp
Salt : as required

How to make it :

Heat oil in a thick bottomed pan.
When oil is sufficiantly hot add mustard seeds, let it crackle.
Add Chanadal, urad dal, fry for 30 sec, add garlic fry till they are golden brown
Now add Jeera, red chillies , curry leaves, and remove the pan from stove. Add pepper powder, salt and mix well.
Mix this tadka with cooked rice and mix. Add dry coconut and finish final round of mixing and serve. It can be eaten without any accompaniment. Dal, Dahi, Pickle all these goes well with this rice.

JFI-Toor Dal and Holige Saaru

Holige saaru holds a special place in most of our kannadiga houses esp during festive days . It is so convinient to make this 'saaru' when holige is on menu and thus justifying its name. Here is how holige saaru is made.

Holige=Puran Poli, Hoorna = Puran/Pooran

Ingrediants:

To make Hoorna :

Toordal : 2cups washed and kept
Water : 4 cups
Turmeric: 1 pinch
Jaggery:2 cups
Wet Coconut: 2tbsp
Elaichi powder : 1/2tsp

To make Saaru:
Sambhar Powder : 2tbsp or according to your spice levels
Hoorna : Orange sized ball
Toor dal Stock
Tamrind paste: 2 tbsp or as per your sour level
Salt

Tadka:
Oil, mustard, redchillies, curry leaves and asafoetida. Heat a 1tbsp oil and add the tadka ingrediants in the order mentioned.

Hoorna Making:

Bring to boil 4 cups of water, add a pinch of turmeric and toor dal. Cook on medium flame till dal is done. Add more water if required or to make more stock water. Use colander to separate dal and water. Keep the stock aside to make saaru. Add jaggery to separated dal and put it on the stove on medium flame. Keep stirring till jaggery dissolves. Remove the dal and jaggery mix from the stove and add elaichi powder. Allow dal mix to cool completely. Add coconut to the dal mix and blend in a mixer to smooth paste. Do not use water to blend. Water present in jaggery is sufficiant to make the paste. Make the paste in small batches for the ease of blending. Make little balls of hoorna and proceed to make holige/pooran poli. You can see the procedure to make pooran poli here. Just replace the riceflour hoorna/puran in the procedure with the dal hoorna/puran.

Saaru Making:

Mix orange sized ball hoorna in stock water, add tamarind paste, sambhar powder, salt and mix. Bring this mixed liquid to boil. Adjust the taste. Add tadka. Allow saaru to cool down before it is served. Holige saaru is ready to eat with hot hot rice. Enjoy! This is my entry for JFI-Toordal hosted by Linda of out of the garden.

shhhhhh a secret...left over/ a day old saaru tastes yumm compared to fresh one. ;-)

Babies dance for OSO?

I found this video on Youtube where babies dance? for OSO song. Watch, enjoy and have a fantastic weekend. :)



Om Shanthi Om aka OSO is a total entertainer. Relax, Chill, and do not use logic while watching, just enjoy!! :)) Akash enjoyed it so much that he even started dancing with the tune for the title song. Looking at the way he enjoyed 3hrs without disturbing us I can say that OSO is a family entertainer.

Jackfruit Halwa and Deepavali Wishes to all bloggers

Wishing all bloggers and their family a very Happy Deepavali.

Jackfruit Halwa

Ingrediants :

Jackfruit : 20 pieces

Wet/Fresh grated coconut : 5 heaped tablespoonfuls (adjust according to your taste)
Ghee : 3 heaped tablespoonfulls
Sugar : 5 heaped tablespoonfuls (adjust according to the sweetness level of jackfruit)

Method :

1. Destone jackfruit pieces and cut them into small pieces.

2. In a thickbottomed pan, take 3tbsp ghee and when ghee is sufficiantly hot, add jackfruit pieces.

3. Keep stirring the jackfruitpieces till it becomes mushy. At this stage jackfruit will no longer stick to the pan as it was doing in the begining.

4. Add grated coconut, and sugar. Bring it to boil. Keep stirring till all the sugar dissolves and halwa becomes thick.

5. Remove and serve. You can serve hot or cold halwa. Both of them taste excellent.

Semolina/Rava Pakoda

My lovely sis made these pakodas when I visited Mysore recently. I loved them so much that I tried them in Singapore. Results were fantastic. I made them twice on popular demand and the demand is still on :-) Here is how I made those mouthwatering pakoda's which was served with coffee and continued serving another batch for dinner tooo... ;-)

All you need to make pakoda mix :

Fine Semolina (cream of wheat) /Chiroti Rava : 2 cups
Cornflour : 2tbsp
Onion : 1 big
Curry leaves : 3 lines
Coriander leaves : 4lines
Green Chilli : 2
Red Chilli Powder : 1tbsp
Baking Soda(soda bi carb) : 1/2 tsp
Salt to taste
Oil for deep frying pakodas

Preparation:

1. Cut onions lengthwise.
2. Chop green chillies into thin rounds
3. Chop coriander finely.
4. Chop curry leaves coasely

How to make:

1.Mix all ingrediants except baking soda and keep it aside for 20mins.

2.Heat oil in a thick bottomed pan on medium flame till it is sufficiantly hot to deep fry.

3. When the oil is getting hot, add soda bi carb to pakoda mix and mix well. Add water and make pakoda batter. (Batter consistency= loose or should resemble dosa batter)

4. Use wet hands to pour this batter into hot oil. spread the batter while pouring batter into the oil to get irregular shaped pakodas. I like it this way. Alternatively you can spoon the batter into oil to get a more appealing shape. Irregular shapes expose onions to the surface (gives good aroma and crispy onions) and also pakodas becomes thin and crisp. Fry them till brown or your desired color. I like them golden brown. It takes 3-4 mins for each batch to get fried. These pakodas are best eaten while they are hot. You can serve with chutney or sauce. A cup of coffee should not be forgotten to achieve best results. ;-)

Gave a try to few more dishes from fellow bloggers :

1. Dosakaya Pachhadi from Padma's Kitchen . It was good to eat with rice.



Our Week end lunch with dosakaya pachadi, bendekayi (Okra) sambhar, kothambari (coriander leaves) pickle and ghee


A closer look at bendekayi (Okra) sambhar


2. Also tried Raagi Halwa from Chandrika's blog @ Akshayapatra Photos will be uploaded soon. It was tasty.

Will update few more recipes that I tried with pics in next post.