Biryani Masala Powder

Tried this masala powder today, biryani came out YUMMY!!! No more store bought biryani masala!

Cloves-10 ea

Green Cardamom- 10ea(deskin)

Black Cardamom-10 ea(deskin)

Fennal seed-2 tbsp

Coriander seed-6 tbsp

Cumin seed-2 tsp

Cinnamam stick-4 inchs

Peppercorn-1 tbsp

Red chillies-10ea(Acc to taste)


Dry grind  all of the baove to a fine powder and use immediately. Else roat them and use when required.

Hagalakayi Gojju

In my household not many are a fan of bitter gourd. However when my mother made this hagalakayi gojju,  there was a big following. Its the same ingredients but when my mother does it, it turns out awesome everytime.

Ingredients

Bitter gourd 250gms
Red chillies - 8-10
Fresh coconut - 3 tsp
Tamarind juice - 1/4 cup
Sesame seeds - 1/2 tsp
Turmeric - 2pinches
Jaggery - Lemon sized
Fenu greek - 1/4 tsp
Urad dhal - 1.5 tsp
Mustard seeds - 1/2tsp
Oil

1. Chop bitter gourd and soak it  in turmeric and salt for more than a hour
2. Wash and squeeze the juice out of the bitter gourd
3. Roast redchillies, fenu greek, urad dhal, sesame seeds
4. Grind all of the above with coconut, turmeric and little water.
5. Roast bitter gourd in mustard seasoning till it turns brown
6. Add tamarind juice and jaggery and cook for a while
7. Adjust tamarind juice and jaggery so that bitterness goes off
8. Add ground mixture and salt and cook for 15- 20 mintues.

Vanghi Bhath powder

V loves brinjal very much. Especially badaney kayi palya, chappathi combination. I got this recipe from Savithri Atte.

Chana Dhal - 1tsp
Urad Dhal - 1tsp
Coriander seeds - 1tsp
Cloves - 3
Cinnamon - 1 inch
Dry coconut - 2 tsp
Redchillies - 8-10

1. Dry roast all of the above spices in little and grind to a powder after its cool.

Hurali Saaru

2 cups boiled sprouted hurali kaalu
3 tsp - coconut (fresh)
2 tsp - menasina pudi
tamarind juice - 4 tsp
curry leaves - 1 sprig
coriander leaves - 3 stems

Method:

1. Drain water from the boiled hurali
2. Boil rasam powder with curry leaves, coriander leaves and drained water
3. Grind coconut and rest of the kaalu
4. Add the ground mixture to the boiled mixture
5. Allow to bloil for a while
6. Add tamarind juice and salt
7. Boil for a while
8. Add hing, mustard seasoning to the saaru

Oats, ginger Cookies

I wanted to bake cookies with oats, ginger and dark chocolate ever since I saw read this in a blog.  Today had the urge to create this mouthwatering, never stop at one cookies.

You will need:

3/4 C of oats

1/3 C of whole wheat flour (atta)

1/2 tsp of bicarbonate of soda

3-4 tsp of finely chopped ginger

100 gms of dark chocolate, roughly chopped

4 tsp of dark brown sugar 

6-7 tsp of vegetable oil

7 tsp of milk

Procedure:

1. In a bowl, mix together the flour, oats, soda, chocolate and ginger with the fingertips.
2. In another bowl, whisk together the oil, sugar and milk.
3. Make a well in the centre of the flour mixture and tip in the milk mixture. Fold in, or mix gently with the fingertips till everything  is just moistened. Cover the bowl with plastic wrap and chill for at least half an hour.
4. Pre heat the oven at 350 deg C and line a baking tray with foil.
5. With damp hands, make about 25-26 equal sized balls of the mixture and arrange in rows on the prepared tray and flatten them with your fingertips.
6. Place the tray in the centre of the pre heated oven and bake for about 20-25 minutes or till lightly browned.
7. Cool the cookies on the tray for a couple of minutes. Transfer the cookies to a rack to cool completely before storing in air tight containers.

Kodbale

 Kodbale

Recipe courtesy: Sandhya Nagaraj

My mother is an expert creating this mouthwatering South Indian Savory called KODBALE.
Here is my humble attempt to create.

You need:

1 Cup Rice Flour
1/4 Cup Powdered split chick peas Flour (Kadley). I  think its called split/fried chick peas, grind it to fine powder.
3 tsp  fine Rava
7 Red chillies
1 tsp Jeera
4 tsp dry coconut powder
Hing
Salt
Oil

1. Roast Red chillies in little oil and  along with dry coconut and dry grind.
2. Add rest of the ingredients and mix along with the ground mixture.
3. Add water and knead dough until soft.
4. Deep fry in Oil
5. This is an important step because you just have to control until the kodbale is not so hot enough to eat  with garam garam chai!!