Friday, September 16, 2016

Mangalore Soutekayi(Cucumber) Peel Chutney - Sambanda 3

One vegetable - 3 dishes - sambar, chutney and tambli(coconut-buttermilk based curry popular in coastal Karnataka).

One of the things I love about Udupi cuisine is that no part of a vegetable is wasted if it’s considered even remotely edible. I guess we didn’t find a way to cook coconut shells, or jackfruit skin :) 

Anyways, this is another sambanda(chutney). I didn’t know chutney could be made with this peel, until my relative pointed it on my FB post. Other vegetables peels with which you can make chutney can be found here(bottle gourd peel chutney) and here(ridge gourd peel chutney).  

I found this recipe in a blog, where many traditional udupi recipes can be found. 

If you are a chutney-rice combo lover, then you’ll definitely like this. 

Do try!

Wednesday, August 31, 2016

Vegetable Cutlet

My very first taste of cutlet was from Hotel Diana in Udupi, when I was a little girl. My grandfather had taken me for a treat. Cutlet and gud-bud ice cream. Yum!!! 

I have had tried making cutlets many times. But they never came out dense like in restaurants. The vegetables would leave out water and the cutlets would turn soggy. Then I got some tips from my husband’s aunt and from Manjula’s kitchen. Which was adding mashed potato mix or corn starch. I added both. Cutlets turned out wonderful. Pretty easy to make too. Liked by kids and adults alike!! Do try!

Also, it is Ganeshana habba season again. One more year of blogging! Happy Birthday Dear blog!!

Happy Gowri and Ganesha habba!!!

Friday, August 26, 2016

Maddur Vade

Yippee! Yippee!! Yippee!!!

Mornings are fresh 
I am stopping and smelling roses 
Hills are alive
Life is back to normal 
Why you ask? 
School has reopened! 

Why so much happiness, you ask? My little brat, when asked what she’d do for summer  holidays had proclaimed that she’s going to eat my head! and true to her words, she did that. You see, this is what happens when you don’t keep your kids occupied. They get BORED! And no school or camps either! And I am pretty strict when it comes to letting her watch TV. So, nothing to do.

Generally I jump in to help my kid whenever she utters the B word(B stands for BORED, in case you are gasping). This summer I tried something new. I said, “Be bored, it’s okay”. 

You see, when I was little, my mom never ran behind me to keep me busy. Me and my brother hardly had any toys, except for few board games. But we still kept ourselves busy, separately. Let me rephrase that, we LEARNT to keep ourselves busy. Yes, there were other kids in the neighborhood to play with, but not everyday. So when my little one was demanding my attention day in and day out, morning through night, I said, “Enough is enough! Now you are old enough to play alone, go play by yourself!”. All she could say was “I am bored”, with a long, mopey face. I said, “Be bored, it’s okay”, frustratingly. She didn’t understand what it meant, I didn’t either :). But that became my mantra for the whole summer. And now she knows that, that is the only response she’ll get from me when she utters the B word... So now she has stopped! God works in miraculous ways :D

Coming to the recipe,

Maddur Vade is a famous appetizer from Karnataka. It is served in the restaurants in the evenings in Bangalore. 
It should be raining outside and you should be eating hot, hot maddur vade along with some hot, hot filter coffee. That’s how it’s supposed to be eaten :)

The recipe itself is very easy. Frying takes a lot of time though. 
BTW, they are not supposed to be green, I made them that way :)  
Do try! 

Friday, July 29, 2016

Mixed Veg Saagu

Sometimes tasty dishes don’t need lot of masala. Simpler versions are better. I used to do mix veg saagu with lot of spices like coriander, jeera etc. I always found the masala to be overwhelming, but still continued as that was the only way I knew. Many mix-veg saagu recipes out there are also similar to what I do.. When I was browsing for a different version of mix veg saagu, I came across this recipe which looked much simpler on the masala.  The taste came out good too. It’s also richer as it has cashews. 

Do try!

Saturday, July 23, 2016

Set Dose/Set Dosa

All these days I was using my regular dosa batter, pour it thick, and make set dose. It would come out good, but it didn’t have that restaurant taste. Then I came across this interesting recipe with different proportion of urad dal and rice. The dosa came out very soft, fluffy and airy. The taste was also very close to the restaurant ones.   

The only catch is (as the blogger points out), dosa batter becomes thin as it ferments. Then you’ll need to adjust by adding rice flour. Hence the batter should be ground thick. 

Enjoy set dose with some veg kurma(my next post) and chutney!

Monday, June 27, 2016

Tomato Dal

Here’s a restaurant style dal, which my friend actually got from a restaurant chef. Simple dal, tweak a little, and you’ve got an extraordinary tasting, restaurant quality dal. 

Dal is my favorite comfort food. 
Dal + Rice + Ghee + Papad + with the side of pickle = heaven! simply heaven!!

This goes well with plain rice or jeera rice. 
Do try!

Friday, June 24, 2016

Yard Long Beans Curry

When it comes to vegetables, I often feel stuck using the same vegetables again and again in different dishes. There are so many choices in Indian stores these days, and I don’t know what to do with most of them. Like for example there are so many variety of greens, and I only use spinach and methi. And there are these other vegetables I haven’t ever seen in my life. Well, I speak as though I handled a lot of vegetables growing up.. I didn’t. I was one of those I-will-not-enter-the-kitchen types. Anyways, I digress. 

Yard long beans is one of those vegetables which I had no clue... I am not sure what it is called in kannada. It tastes close to alasande. But I’m really not sure. 

When I googled for recipes, I came across this interesting one. The taste came out very good. Very unique. Very simple to make. My daughter loved it too... What more can I ask!

It goes very well with chapathi. I make it as a side dish along with some rice bath; they go well together too. 

Do try!