Main Course

Majjige HuLi

Majjige HuLi is most favorite to people of Bengaluru/ Mysoru. It is very tasty, simple, easy to prepare dish made of single vegetable with yogurt and gravy. It goes really well with rice, muddhe or nuchinunde. We can prepare this dish with a variety of vegetables, like bendekai/ okra, seemebadhnekai/Chayote, boodhkumbaLakai /Ash gourd,  dantina soppu/Amaranthus , thondekai/Tindora. Today I prepared it with dantina soppu/Amaranthus.

Ingredients:

Yogurt/majjige- 1 1/2 to 2 cups

Channa dal– 2 Tbsp( soaked in water for an hour)

Shredded coconut- 1 cup

Green chilliesJalapenos -5 to 6 depending on your spice level

Coriander/ Cilantro– 4 to 5 strands

Ginger- 1″ peice

Mustard seeds– 1/4 tsp +1/2 tsp for seasoning

Cumin seeds– 3/4  tsp

Curry leaves– 2 strands

Turmeric- 1/4 tsp

Dantina soppu/ Amarathus- 1 bunch (chopped)

Oil- for seasoning

Salt- to taste

Preparation:

In a vessel,  heat  a glass of water and add the chopped leaves, let it cook for few minutes until tender (add little salt while the leaves are cooking). Meanwhile grind coconut, green chillies, coriander, ginger, turmeric, cumin seeds , 1/4 tsp of mustard seeds and channa dal with little water. Grind to a fine paste. Add the ground mixture to the cooked leaves. Cook till the raw smell goes away (approximately for 8- 10 minutes). Add the yogurt/majjige at the end and mix well.  Add more salt if needed.

For seasoning- Heat 2 tbsp of oil, add 1/2 tsp of mustard seeds and curry leaves. Allow the mustard seeds to splutter.  Add the seasoning on top the majjige huLi and its ready to serve.

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Main Course

Greek Pizza

Pizza brings back nostalgic memories to me. There is a chaat center in Malleshwaram 8th cross who sells not only amazing chaats but also delicious small pizzas. When I was in my college I used to go and have their pizzas almost every day and I also remember the pizza guy asking me if I ever eat anything other than pizza 🙂 and those pizzas were just 8 rupees back then now I am sure they must have increased the price. So thats how I was introduced to pizza and after coming to US my craving for pizzas have never ended. I love to try different ingredients on pizzas each time I bake one. My husband and I both like Greek pizza a lot. Artichokes are another favorite for us.  So this time I tried using all these on one base and it made for a tasty pizza!

Serving-2to3

To make pizza sauce:

Ingredients:

Tomato paste- 16oz/ 1 can

Warm water- 1 cup

Minced garlic- ½ Tsp

Honey- 2 Tbsp

Onion powder-¾ Tsp

Dried oregano- ½ Tsp

Dried basil-½ Tsp

Ground black pepper-¼ Tsp

Red pepper flakes-¼ Tsp

Salt – to taste

Preparation:

In a bowl mix all the above ingredients well and the sauce should sit for 30 minutes to blend flavors. I took the pizza sauce recipe from all recipes.com and. I omitted few ingredients for my own taste.

To make pizza:

Ingredients

Pizza base-12 inches

Corn meal -1 tsp (optional)

Pizza sauce – as desired

Shredded mozzarella cheese-6 tbsp

Feta cheese-2 tbsp

Canned artichoke hearts – 6 to 8

Pitted Kalamata olives – 10

Pitted green olives – 4

Red onion – ½

Roma tomato – 1

Dried oregano – 1/2 tsp

Preparation:

Cut tomato and onions into thin slices and grate mozzarella cheese. Cut the olives lengthwise into halves and artichokes into small bite sized pieces.

Preheat the oven to 400°F.

Coat a large pizza tray with cooking oil and sprinkle the corn meal. Place the pizza base on the sheet and evenly spread pizza sauce, shredded mozzarella, artichoke hearts, tomato slices, onion slices, olives, feta cheese. Sprinkle oregano on top.

Place in the oven and bake for 15-18 minutes or until it is cooked. Remove from oven and slice. Enjoy!

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Main Course

Pesto Pasta

I can never forget having pesto pasta the first time at an Italian bistro, the flavors just hit me and the taste was so good. I could never guess the ingredients until I asked my husband. Then I did some research and found out that small variations in the sauce can ruin the flavors.

There are different ways of making this pesto sauce. Some prepare it with walnuts, almonds and combination of pine nuts and walnuts. There are variations in using the cheese too. I prepared the sauce with only pine nuts and felt the authentic taste. I really liked the way it turned out. Took this to my office for lunch and my colleagues could not resist asking for some 🙂

Ingredients:

Pasta- ½ pound (Any type)

Button mushroom– 2 oz (or small can)

Extra virgin olive oil– 2 tsp

Ingredients to make Pesto sauce:

Basil leaves- 2 cups packed leaves

Pine nuts– ¼ cup

Parmigiano-Reggiano cheese – ½ cup (grated)

Extra virgin olive oil- 2/3 cup

Salt and pepper – for seasoning

Preparation:

To make pesto sauce:

Blend basil leaves and pine nuts coarsely in a food processor or blender. Add in olive oil slowly until it mixes well. Pour the sauce in a container and add the cheese and mix well. Add salt and pepper as per your need.

The pesto sauce can be stored as prepared for up to a week in the refrigerator. If you are planning to store the sauce for a longer time, store it without adding cheese. Apparently, if you top the sauce with olive oil and store it in the freezer, the sauce will be good up to three months.

To make the pasta:

Cook the pasta as per the instructions given on the pack. Add mushrooms 5 minutes before the pasta is cooked. Drain and run cold water on the pasta to prevent it from sticking.

Heat 2 tsp of olive oil in a pan, add the pasta and mushrooms and stir well for few minutes. Add 2-3 tbsp of pesto sauce and mix well.

Do not heat the pasta too long after adding the sauce. Mix well and serve immediately!

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Main Course

Thai Noodles

Noodles are one amazing food. They come in so many different shapes and sizes and anything and everything can be added to them to make it flavorful.

I had these Thai noodles in a food court the other day. It was so flavorful and tasty that I could guess every individual ingredient added to it, which made it really easy to make it!

Ingredients:

Flat rice noodles – Approx 8 oz

Spring onions – 1 bunch (finely chopped)

Baby bok choy – 2 to 3 heads ( chopped)

Bean sprouts – 1 ½ cup

Soft tofu – ½ cup (cut into cubes)

Coriander/ cilantro– ¼ cup chopped

Vegetable stock- 4 Tbsp (optional)

Groundnuts/ peanuts -½ cup roasted peanuts, coarsely ground

Oil

Ingredients to make sauce:

Tamarind paste- ¾ Tbsp

Chilli garlic sauce- 2 Tsp

Soy sauce– 3 to 4 Tbsp

Stir fry sauce- 2 Tbsp

Brown sugar- 3 Tbsp

Water- ¼ cup

Mix all the above ingredients in a bowl and keep aside.

Preparation:

Soak noodles in hot water for 8-10 minutes or until soft.  Heat a wok or frying pan over medium high. Add 2 tbsp of oil, stir fry bok choy and spring onions until they turn dark green in color. Now add the noodles along with vegetable stock and stir fry for 2 minutes.

Mix tofu with the noodles and stir fry for 1-2 minutes. Add the sauce slowly and continue stir frying. Toss the noodles well so that the sauce is evenly spread to noodles. Add extra sauce if required.

Add bean sprouts, mix well. Noodles are cooked well when they are soft and become sticky. Remove from heat, sprinkle coarsely ground peanuts and garnish with coriander/cilantro.

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Main Course

HuLisoppu

This is a very popular dish is south Karnataka, made of any or all types of greens. It is very nutritious and goes very well with rice or ragi mudde (millet balls). Other vegetables like onions, potatoes, brinjal (eggplant), and beans like black channa dal, avare kaaLu (available in Indian grocery stores as “surti lilva” or “papdi lilva”) can also be added.

Ingredients:

Toovar dal- 1 cup

Black channa dal- ¾ cup

Dantina soppu (or Swiss chard) – 1 small bunch

Spinach- 1 small bunch

Dill leaves- 1 small bunch

Coriander /cilantro– 1 small bunch

Onion- 1

Tamarind- lemon size

Green chillies/jalapenos – 8 to 9

Cumin seeds- ½ tbsp

Fresh coconut- ¼ cup

For seasoning:

Mustard seeds– ½ tsp

Ghee/clarified butter-2 tbsp

Hing/ asafetida- ¼ tsp

Dry red chillies– 2

Preparation:

Pressure cook toovar dal and black channa dal and keep aside. Chop all the greens, onion green chillies and boil them with 2 cups of water for 10 minutes. Grind this boiled mixture with coconut and cumin seeds coarsely.

Add the cooked lentils in a pan and mix the ground mixture. Add the tamarind paste and salt  to taste. Bring the mixture to boil.

Heat ghee in the seasoning pan, add mustard seeds allow the seeds to splutter, and then add red chillies and asafetida.  Add the seasoning , mix well and serve with hot rice or ragi mudde.

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Main Course

Eggplant stir-fry

Eggplant (or brinjal in India, and “badanekai” in Kannada), is a favorite vegetable in my house. The only two varieties which I was most familiar with was the Eeranagere badanekai (Eeranagere is a town near Mysore) and Matti guLLa (Matti is a town near Udupi). If we go to an Asian market we see so many varieties of eggplant. I didn’t even know their existence until I came to the US. I have now been introduced to quite a few different cuisines where eggplant is the main vegetable. Today I tried my dish with Japanese eggplant and it turned out to be tasty!

Ingredients:

Vegetable oil-2 Tbsp

Japanese eggplant- 2 cups, diced

Red onion- 1 medium, thinly sliced

Tomatoes-2 medium, chopped

Brown sugar- 3 Tsp

Soy sauce-2 Tsp

Lime juice-2 Tsp

Chilli-garlic sauce- 1½ Tsp

Bean sprouts- 1½ cup

Bamboo shoots- 1 small can, sliced

Fresh mint- 3 Tsp chopped

Preparation:

Heat oil in a Wok or large pan. Sauté onions for 2 minutes, add in eggplant, stir-fry for 10 minutes over high heat or until eggplant is brown.

Stir in tomatoes, brown sugar, soy sauce, lime juice and chilli garlic sauce. Cook for 3-4 minutes. Add bean sprouts and bamboo shoots, stir fry for a few more minutes.

Garnish with mint and serve with hot rice (preferably sticky rice).

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Main Course

Dosekal pathrode

Another recipe taught by my mother-in-law which is a favorite in our house. It’s easy to prepare and delicious too, usually prepared with heerekai (Ridge- gourd) but can also be prepared with baLekai (raw plantain) and badanekai (brinjal or eggplant). “Dosekal” is the griddle, literally meaning “dose stone”, or the stone on which the dose is made. Pathrode is the name of the dish.

Ingredients:

Heerekai (Ridge gourd)- cut into ¼ inch circles

Oil- for cooking

For making batter:

Raw rice- 1 cup

Urad dal-1 Tbsp

Channa dal- 1 Tbsp

Fenugreek seeds- ¼ Tsp

Soak all the above ingredients for 4-5 hours

Coconut- ½ cup

Dry red chilies- 8 to 9

Cumin seeds-½ Tsp

Coriander seeds-½ Tsp

Tamarind paste- 2 Tsp

Jaggery- 1 tsp

Salt – to taste

Grind all the ingredients to a fine paste.

Preparation:

Dip the heerekai circles in the batter and arrange them on the griddle with the edges touching each other. Fill the gaps with batter, spread a tsp of oil around the corners and cook on a medium- low flame. Flip to the other side when it turns golden brown or roasted. Cook till it becomes crispy. This can be a side dish or an appetizer. I prefer to have it with anna saaru (rice and dal curry). Left over batter can be kept in the refrigerator up to a week and can also be used for making different varieties of dose, like vegetable dose, onion dose, fenugreek leaves dose etc.

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