Kodubale is a delicacy from Karnataka. It’s one of the deep-fried snacks from this cuisine.  “Kodu” means Horn like shape (after a lot of debating with my friends I got stuck to this now!) and “Bale” means Bangle! So, a dish made in the shape of Horn but turned it into a bangle to keep them intact! Whatever, this tasty snack is simply delicious you can’t just stop at one it's so very addictive!
This is my Amma’s (Mother) favourite snack. She loves making these often, my mom learned a lot from my periamma (Maternal aunt) and I too learnt a lot from her, she was a real foodie! She used to try new recipes and keep the authentic recipes alive as well.  I have never seen anybody like her in, my whole family.  She is no more and I miss her a lot.  Most of my recipes are what I have learned from these two women in my life.  This post is dedicated to my Mum and her late sister.

I remember very well my childhood days in our rented house it was a tiny kitchen she used to put the oil and little dough to each of us make us sit in front of her and ask us to make them, it was like a thumb rule, they should be perfectly in a bangle shape.
I remember my childhood days very well, it was a tiny kitchen in our rented house.  When she put the oil on heat Mom used to give us all a steel plate and little dough to each of us in a bowl, make us sit right in front of her and ask us to roll them into little bangle shaped rings, it was like a thumb rule, they should be perfectly in a bangle shape. She is still a perfectionist.
After she fried she used put them in little plates next to us and to munch on so we enjoyed our given task!! Sometimes we used to go crazy and we used to make the first alphabet of our name or any other shape we fancied, she wouldn’t mind as long as the job was done.  As she always made in large quantities. (I am sharing the same quantity here as given by her, and even today I make the same quantity).  But, after some time my sisters used to get bored and run away but, I always stuck with mom and completed the task!  Probably, that is one of the reasons I started learning and loving to cook from a very young age.  I was a sous chef to them!

I still remember the only time she would never allow us to make kodubale was during Gokulashtami festival, every item on the list had to made with Madi (Madi is a term used in Brahmin communities wherein men and women in the family after bath wears dried clothes untouched by other persons and cook food without eating anything as they make it for Puja and God!).  That’s the only one time she wouldn’t allow us to touch and mom, dad, and periamma used to make all the savouries and sweets they used to make around 30 dishes!  Those days were fun, all the three of us use to enjoy!! Gokulashtami is a big festival in Tamil families. The Mango leaves, a lot of flowers, different kind of fruits, Rangolis etc.., It was bliss!!

This recipe I promise you, you will keep it forever. Don't forget to check my notes on my tips and follow it to T for a fool proof and perfect recipe.

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Kodubale/Kodbale (Spicy Bangle rings)! Delicacy from Karnataka

Kodubale is a speciality from Karnataka. Delicious, spicy and crispy perfect Bangle shaped snack which is deep fried, quick to make and tasty.

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Ingredients

• 4 cups Rice Flour
• 1 cup Chiroti rava
• 3/4th cup Maida
• 1 tbsp Omam (coarsely powdered)
• 2 to 3 tbsp white Sesame seeds
• 2 tsp salt ( salt as required)
• 1/3 cup oil (Hot Oil)
• 1/4 cup (2 sprigs) chopped curry leaves

Grind to paste

• 1 cup freshly grated coconut ( pressed almost tightly)
• 1 cup Dried copra (precisely 1/2 the dried copra)**
• 20 Byadgi chillies**
• 1/4 tsp Hing (Asafoetida)
• 1/4 cup coriander leaves (loosely packed) (optional)

Instructions

• Heat a pan and dry roast maida and chiroti rava till it is warm to touch. Keep aside to cool.
  
• Take all the Ingredients under Grind put it in a mixie jar and grind to a smooth paste of coconut, dry copra, red chillies, Hing and coriander leaves (optional).
  
• Take a bowl put all the dry ingredients together, Maida, Chiroti Rava, Rice flour, coarsely powdered Omam and salt as required mix well and keep aside.
  
• Heat a ladle full of (1/3 cup) of hot oil and pour it on the dry ingredients, mix well and keep aside. Heat oil in a wok keep it on the stove to a medium flame.
  
• Next add the ground smooth paste into the dry ingredient mixture mix well cover and keep aside.
  
• Heat oil in a wok keep it on the stove to a medium flame. Take a little portion of the mixture in a separate bowl sprinkle water and start kneading it to make a dough! Do not add more water, sprinkle or use little water ( 1 to 2 tbsp of water) every time and start bringing it into a dough consistency. (check notes)
  
• Once the dough has come together, knead it once and start making Kodubales! The dough should be rolled like a rope with the thickness of our little finger (about 3/4th of an inch) it should be perfectly in a round shape like a bangle with the end pinched and pressed to seal the edge on to the overlapping dough on which it is turned around so that they don’t get opened when they are fried in oil
  
• once the oil is hot drop around 8 to 10 in one batch, depending upon how much oil and kadai you have used to fry! Keep frying them turning around now and then so they cooked well on both sides and turn crispy, on a medium low flame. They turn golden brown once they are done. Take them on to a kitchen towel so it absorbs oil.
  
• Follow the same procedure with the rest of the dough ingredients deep fry all the them. Once done, store them in a air tight container it will stay up to 20-25 days! (unless you don't finish them before that)
  
• Hope you try it out make and enjoy!!

Notes

 

 

Notes and Tips:

1. I have given quite a large quantity so, please do remember do not add water completely to the mix. Divide the mix in parts, take one portion at a time and mix water little by little knead well and make the dough.  According to my mom If you make dough out of the whole mix and then use it, when you fry the rings they will absorb more oil, also they change the colour of the end product and they won’t have a long shelf life.
2. Don't forget to add hot oil to the mixture and mix well, this is the trick for the crispiest kodbales!
3. Keep the temperature of the oil constant for perfectly made crispy kodbales. Once when done and after you remove the kodbales bring the flame to low when you drop the rings then go back to the medium flame and fry them until done.
4. When you roll out them into ropes sometimes you might find that they break or become hollow don’t worry it is natural. Again, knead them into the dough, and roll them they will be fine.  Do not extra Maida or anything else to make it stiffer.  Just knead well and use it.
5. Seal the edge after you overlap it onto the main ring, so it won’t open up.
6. Before frying check, the oil is sizzling hot! To find out hold your hand 3 to 4 inches above the oil you can feel the heat! Otherwise, check by adding a pinch of the dough into the oil, it should come up within seconds and float to the top that means your oil is at the right temperature. Now you can slide the kodbales carefully from the side of the wok don’t drop it from a height, this will splash the oil everywhere, so just slide them into the oil.
7. Don’t leave the rings to dry out cover them with a cloth and the dough mixture too!
8. I have mentioned you can make around 60, it depends on the size you make. It also depends the thickness of the dough rolled don’t make them too thick, it may be not crunchy, don’t make it very thin as well it will be very crunchy but loses its taste.
9. I have used only Byadgi chillies, you can use a combo of Guntur and Byadgi chillies.
10. You can use Roasted Gram (chutney dal) instead of sooji as some kannada people make it.
11. My Mom sometimes uses 1 whole coconut it gives real taste.

The post Kodubale/Kodbale - A Delicacy from Karnataka appeared first on My Veg Fare.

Idli consists of very minimal ingredients, nothing should go wrong right? but, it does surprise? and why south Indians are crazy over this is a million dollar question? Every time asking each other if the  Idlies turned out perfectly.  These pillowy soft cakes are just a perfection of art!  don't be surprised if it doesn't turn out well!!  Ground to perfection and the right fermentation is very important. Here is a little study for you to know about Idly, source: Wikipedia.
idly:Idli (English pronunciation: /ˈɪdliː/, also romanized "idly" or "iddly", plural "idlis") is a savory cake popular throughout South India.  It is made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. The originations of Idlis are unclear with the earliest mention in writing occurring in Kannada writing of Shivakotiacharya in 920 AD.
Idli has a long history in southern Indian cuisine. One mention of it in writings occurs in the Kannada writing of Shivakotiacharya in 920 AD, and it seems to have started as a dish made only of fermented black lentil. Chavundaraya II, the author of the earliest available Kannada encyclopedia, Lokopakara (c. 1025), describes the preparation of idli by soaking urad dal (black gram) in buttermilk, ground to a fine paste and mixed with the clear water of curd, and spices. The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, The Manasollasa, written in Sanskrit ca. 1130 A.D. There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the ingredients used in preparing idli have changed, the preparation process and the name have still remained the same.

The Gujarati work Varanaka Samuchaya (1520 CE) mentions idli as idari, and also mentions its local adoption idada (a non-fermented version of dhokla. The earliest extant Tamil work to mention idli (as itali) is Maccapuranam, dated to the 17th century.
I love making Idlis with different Ingredients, I have shared a few Idly recipes here and soon will post some more Idly(two ways), Sweet corn Idlies, Kodo Millet Idli,  Moong dal Idli, Oats, Sweet corn, and Lapsi Idli.
Coming back to this Idli recipe, This recipe has been in my draft from past 2 to 3 years I think!. why Mango Idli? I know you might be wondering; well for so many reasons! I love Mangoes (who doesn't? Eh? right) and my most favourite is mango rice ( because I like savory dishes!!)  I simply love Mango Rice, and after that, I have 101 reasons to love Mangoes! It's Mango season in India now and you get so many varieties of Mangoes from tart to the sweetest in different shapes and flavours.  I can list a lot of varieties of mangoes and in that my favourite is Totapuri Maavinkaayi (A mango shaped like a parrot) which I love to eat it just like that ! this is so yummy with just simple salt and chili powder brings back a lot of childhood memories.
This Idli is made with Instant Idli mix which I regularly make at home from the past few years now.  I started making these ready made Idli and Dosa mix and few more ready mixes when my better half used to stay away from home and these ready-made mixes helped him have his favourite breakfasts.

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Mango Idli two ways (Maavinkaayi Idli) Instant and Regular method

A south Indian breakfast made with Mango!! make it with sour or semi-sweet Mangoes, these are so delicious and spicy and can be eaten on its own with a dollop of ghee or serve it with coconut chutney.

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 47 minutes minutes

Servings 4

Ingredients

• 2 Cups Rice Rava (check notes)
• 1 or 1/2 cup Poha (thin or thick) (check notes and method)
• 1/2 cup Sago pearls / Saboodana / Tapioca pearls
• 1/2 cup Urad Dal flour
• 1/2 tsp Fenugreek powder
• 1/2 tsp salt
• 1 Cup Sour Butter milk (check notes)
• water as required
• 1/2 tsp Eno Fruit salt (check notes)

Seasoning for the batter

• 1 tbsp oil
• 4 to 5 Green chillies
• 1 tbsp channa dal
• 1/2 tbsp Urad dal
• 1 sprig curry leaves chopped
• 1/4 cup finely chopped coriander leaves

For Mango Idli

• 1 cup grated Mango (check notes)
• 1/3 cup freshly grated coconut

Instructions

• Check the Notes on how I make Rice Rava, choose either one of the methods to make rice rava or instead you can use store bought.
• Next make poha ready check my notes on how I use, You might be wondering when I said thin and thick poha 1/2 cup, thin poha occupies more space but the quantity will be less so use 1 cup poha when using thin poha. When using thick poha grind it to a powder and measure the quantity.
• Next is Sabudana or Tapioca pearls grind them to a powder.
• Next is Urad dal flour give it a fry in tawa for a minute in a low flame just so the flour is slightly warm to touch Next is fenugreek, use store bought or make it in your home. fry fenugreek in a kadai without oil in a low flame until it turns to golden colour let it cool then fine powder it in your mixie. Sieve and use the fine powder in this method.
• Mix all the above said ingredients and you can store it in a jar and use it whenever you plan to make idlis, This is your ready made mix

For the Mango Idli

• Make the seasoning or tadka with the ingredients said above, In a low flame heat a tbsp of oil add chillies, when they change colour add channa and urad dal, when they change colour slightly, switch off the stove add chopped curry leaves fry for a minute and coriander leaves and set it aside to cool down.
  
• Meanwhile take the ready mix in a large bowl, to this mix the grated Mango and grated coconut you can even add grated ginger which is optional with salt thoroughtly. To this add the wet ingredients mentioned above start with the yogurt/buttermilk and leave it for 5 minutes.
• when you leave it to obsorb the moisture, grease the Idli plates with oil or Ghee whatever you prefer, this helps in the Idlis to unmould easily once they are cooked.
• The dry ingredients would have obsorbed the moisture from the Mangoes, coconut and the butter milk by this time, now to this start adding water and make it into a Idli batter consistency. Now to this add Eno fruit salt and mix it throughly.
• pour the batter on to the greased moulds and steam in a pressure cooker with out the weight for 12 to 14 minutes in a medium flame. Once done, take them out of the cooker and leave it on the platform so they cool slightly unmould the idlis from the mould and serve these with coconut chutney!! Enjoy!!

How to make Mango Idli with your regular Idli batter

• It's very simple follow the same method said above only thing you change is adding the grated Mango and coconut to the regular batter and adding the tadka / seasoning mix well together and Viola Mango Idli batter is ready to steam away!! cook and enjoy!!

Notes

To make Rice Rava I use two methods:
when I don't have time:  I just grind rice in quick mode that is I quickly grind it in short bursts  and make it into a rava in my indian mixie.
When I don't have time: I wash and then leave it to drain for 10 minutes then fry it in a wok for few minutes, when it cools down grind it into a rava consistency.

Optional Instead of Rava: Instead of Rava you can use Rice flour, Millet flour ( when using millet flour I use Rice and Millet 1 and 1 of each)

I use poha in two different ways, when I get hold of thin poha I wash it and soak it in buttermilk and mash it with my hand as it is mashable,  If I get hold of thick poha

Using Buttermilk:  You can use butteirmilk if you don't have buttermilk, you can mix 1/2 cup of sour curds/yogurt with 1/2 cup water blend it well and your buttermilk is ready. Or you can use just use 1 cup of yogurt.
Why we need Buttermilk:  Buttermilk/sour curd acts as an acidic agent and helps in fermentation.
Why we need Eno Fruit Salt: This acts as a leavening agent and helps in rising and getting that fluffiness in Idlies.

Not using Buttermilk: If you do not want to use buttermilk you can mix all the dry Ingredients expect curds/buttermilk and eno mix it with water as required to make it to a batter consistency and leave it to ferment overnight!! it's as simple and next day you can make idlis as usual.

Mango Idli: I have used two medium sized mangoes.  It came up to 1 cup loosely packed.

Water as required: Use water as required to make it into a Idli batter consistency.

The post Mango Idli two ways (Maavinkaayi Idli) Instant and Regular !! appeared first on My Veg Fare.

Millets or Siri Dhaanya ( Rich Grains) have taken over especially in south India, because of its fiber-rich and diabetic friendly ingredient.

Coming from a cold climate to a nearly warm climate is a drastic change right? can't believe I am back in India for some time,  Have you noticed something? These days everything from aeons ago is back into fashion!! it may be a dress code,   hairstyle or food.

Nowadays people are becoming more and more health-conscious; paying attention to what they eat and how they eat it. One such food item that has had a great comeback is Millets!!

Millets have a high nutritional value, they are recently gaining popularity because they are particularly good for diabetics, as they have high fiber content and they are gluten-free.  They are very rich in proteins, B Vitamins, Calcium, Iron, potassium, etc.

Millet is one of the digestible and non-allergenic grains available, as it is rich in fiber content it is said to be good for people suffering from Type 2 diabetes, as it has a low glycemic index. It is said that the Magnesium in millet can help reduce the effects of migraines and heart attacks.  Niacin (vitamin B3) in millets can help lower cholesterol.

Millets consumption decreases triglycerides and C-reactive protein.  The best part of these wholesome grains is they have a very high protein content, making it a substantial addition to a vegan and vegetarian diet.  Millets have become an integral part of the diet in India now!

Millets can be used instead of rice, It's just a small thing which you should know how to cook some of them if you are going to use it instead of rice.  Using them in Idlis or Dosas are very easy.  The most loved millet is Kodo millet, works perfectly instead of rice.

I have used this in Millet in many ways this is one of them, a perfect breakfast dish if you are a south Indian, you wouldn't definitely say no!  These  Idlis are so perfect and pillowy soft-serve it with a side dish of your choice.

Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu
(A South Indian Breakfast which is almost gluten-free, can be made completely gluten-free, pillowy soft steam-cooked Indian dumplings go very well any spicy side wish)
Recipe Author: Jayasri
Recipe Type: Breakfast
Prep time: 12 hours
Cook time: 13 to 15 minutes
Shelf Life: 1 week
Serves: 5

Ingredients:

2 cups kodo millet(varagu/Arka)
1 Cups Rice
1 tbsp Fenugreek seeds
1 cup urad dal
½ cup Poha / avalakki
1 ½ cup water (approximately)
2 tsp salt

Method:

I use different methods to choose which one you would prefer and use it.  Soak all the above ingredients for 4 to 5 hours.

1. Soak separately Kodo millet and fenugreek seed. Soak Rice separately. Soak Urad dal and poha separately. In your wet grinder add fenugreek seeds and Kodo millet together, fenugreek seeds fluff up nicely grind until smooth to this add poha and urad dal, grind it smoothly. Next, add rice grind it until almost smooth. (Remember to wash poha very well and when I soak poha separately it uses all the water, in which I soak so don’t panic add enough water so it becomes soft)
2. Soak Rice, Fenugreek seeds and Kodo millet together, Urad dal and Poha separately. Grind urad dal and poha together add little water now and then until it fluffs up beautifully smooth and silky it usually doubles in size like a cotton ball, when you pick up the batter it shouldn’t stick to your hands. That’s when you know you have ground it perfectly well.  Remove this from the grinder into a large vessel now to this add rice, Kodo millet and fenugreek seeds and grind it smoothly.  Using water little by little.  Add this to the ground Urad dal batter and mix well.
3. Soak Rice and Kodo millet together. Soak Urad dal separately. Fenugreek and poha together.  Drain rice and millet for some time.   Spread it on a cloth for some time still, then roast in a wok in a for few minutes, in a low flame adding little by little (fistful).  It turns white in colour, once done allow it to cool down.  Meanwhile, grind fenugreek and poha together adding little water at a time then add urad dal and grind it into a smooth batter. Once the rice mixture is cool pound it in a mixie to an almost coarse smooth powder.  Mix this mixture into urad dal batter and allow it to ferment.

Using any one of the above three methods, grind and allow the batter to ferment for at least 8 to 10 hours depending on the place you stay. If you are in warm temperature it usually starts fermenting within 6 to 7 hours, so it totally depends on the place you live.

If it is a very cold climate it takes longer to ferment so It’s better to keep it in a warm place like a boiler room or near the heater or you can use electric oven switching on just the light.

Once it is fermented add salt mix well together, apply oil onto the Idli plates, fill it with the batter 3/4^th of the moulds.  If you are using your pressure cooker allow it to steam for 13 to 15 minutes without the whistle. You can cover the whistle with an inverted steel tumbler for at least 7 to 8 minutes then remove it and allow it to cook for another 7 to 6 minutes.

Some Notes to remember:

If you are using the idli cooker it’s the same method the lid opens on its own once the idli is done.  Press it back again bring the stove to low flame leave it for another 2 minutes it pops up back again then it's done.  Switch off the stove.

A little trick to get proper round moulds of the idlis is.  when you keep the plates on top of the other see to it that the holes come underneath the batter mold and the other thing is, do not put the little screw into the stand use it only when you lift the stand after the idlis are done this way it helps in fluffing of the idlis properly.

Serve the Idlis with sambar, chutney or anything of your choice.

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Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu

(A South Indian Breakfast which is almost gluten free, can be made completely gluten free, pillowy soft steam cooked Indian dumplings goes very well any spicy side wish)

Course Breakfast

Cuisine Indian / south Indian

Prep Time 12 minutes minutes

Cook Time 13 minutes minutes

Total Time 25 minutes minutes

Servings 35

Author Jayasri

Ingredients

• 2 cups kodo millet varagu/Arka
• 1 Cups Rice
• 1 tbsp Fenugreek seeds
• 1 cup urad dal
• ½ cup Poha / avalakki
• 1 ½ cup water approximately
• 2 tsp salt

Instructions

• I use different methods choose which one you would prefer and use it. Soak all the above ingredients for 4 to 5 hours.
• Soak separately kodo millet and fenugreek seed. Soak Rice separately. Soak Urad dal and poha separately. In your wet grinder add fenugreek seeds and Kodo millet together, fenugreek seeds fluff up nicely grind until smooth to this add poha and urad dal, grind it smoothly. Next add rice grind it until almost smooth. (Remember to wash poha very well and when I soak poha separately it uses all the water, in which I soak so don’t panic add enough water so it becomes soft)
• Soak Rice, Fenugreek seeds and kodo millet together, Urad dal and Poha separately. Grind urad dal and poha together add little water now and then until it fluffs up beautifully smooth and silky it usually doubles in size like a cotton ball, when you pick up the batter it shouldn’t stick to your hands. That’s when you know you have ground it perfectly well. Remove this from the grinder into a large vessel now to this add rice, kodo millet and fenugreek seeds and grind it smoothly. Using water little by little. Add this to the ground Urad dal batter and mix well.
• Soak Rice and kodo millet together. Soak Urad dal separately. Fenugreek and poha together. Drain rice and millet for some time. Spread it on a cloth for some time still, then roast in a wok in a for few minutes, in a low flame adding little by little (fistful). It turns white in colour, once done allow it to cool down. Meanwhile grind fenugreek and poha together adding little water at a time then add urad dal and grind it into a smooth batter. Once the rice mixture is cool pound it in a mixie to almost coarse smooth powder. Mix this mixture into urad dal batter and allow it to ferment.
• Using any one of the above three methods, grind and allow the batter to ferment for at least 8 to 10 hours depending on the place you stay. If you are in warm temperature it usually starts fermenting within 6 to 7 hours, so it totally depends on the place you live.
• If it is a very cold climate it takes longer to ferment so It’s better to keep it in a warm place like boiler room or near the heater or you can use electric oven switching on just the light.
• Once it is fermented add salt mix well together, apply oil on to the Idli plates, fill it with the batter 3/4th of the moulds. If you are using your pressure cooker allow it to steam for 13 to 15 minutes without the whistle. You can cover the whistle with a inverted steel tumbler for at least 7 to 8 minutes then remove it and allow it cook for another 7 to 6 minutes.
• If you are using the idli cooker it’s the same method the lid opens on its own once the idli is done. Press it back again bring the stove to low flame leave it for another 2 minutes it pops up back again then its done. Switch off the stove.

Notes

A little trick to get proper round moulds of the idlies is. when you keep the plates one top of the other see to it that the wholes come underneath the batter mould and the other thing is do not put the little screw into the stand use it only when you lift the stand after the idlis are done this way it helps in fluffing of the idlies properly.
Serve the Idlis with sambar, chutney or anything of your choice

The post Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu appeared first on My Veg Fare.

Life has been very busy these days, I never relax during holidays it's because  I visit India during our summer vacation.  I would loads of errands to complete during my visit and I usually running around doing things.  The only thing I don't do is cooking and baking.  Most of the time it's my Mum, sisters, or my relatives and friends who do it for me as I visit them.  I miss Britain during summer as I love it there! It's because  for a lot of reasons  like the Sun, Flowers, Greenery, and the best of everything is my Garden.  I  love gardening and growing my own veggies, fruits, herbs, and flowers are my favourite hobby.

I will share you some of my Garden plants in my next post, hubby was telling me that there is a heat wave next two weeks and it's going to be very very hot, hope my plants survive the blazing sun rays.

When it's hot or even warm I love to eat more fruits especially fruits with a lot of water content as its going to keep me hydrated.  My kitchen gets too hot during summer because of the conservatory and I don't like spending too much time standing there!! Nothing wrong right?

Every summer reminds me of Indian summer, I go through my memory lane thinking about what I used to relish during those hot summer months, what my parents used to give me to eat ? what were my food habits ? (monitored by my parents, even today they keep advising me what to eat and what not to eat!) Most Indian food habits are usually blended with Ayurveda an alternative to our regular Medicine.  Even doctors here tend to introduce you to Ayurvedic way of food habits!  Ayurveda is an age old way of treating ailments with herbs, roots, and other natural resources available. Ayurvedic way of treating depends on the doshas (Vata, pitta, Kapha) the three elements which balance in good health and any imbalance leads to diseases!  Most Indian houses adapt to simple home remedies and treat common diseases with minimal ingredients found in our masala

Ayurveda is an age old way of treating ailments with herbs, roots, and other natural resources available. Ayurvedic way of treating depends on the doshas (Vata, pitta, Kapha) the three elements which balance in good health and any imbalance leads to diseases!  Most Indian houses adapt to simple home remedies and treat common diseases with minimal ingredients found in our masala dabbas and these shops (Grandhige Angadi) which sell the roots and seeds used in ayurvedic treatments.

I am used to and still use lot of things from my kitchen pantry as my medicines to deal with common cold, cough, headaches and tend to understand the way my body feels and adapt it in my food habits.  As I wouldn't drink lot of water, my mom always made sure I ate lot of fruits and vegetables which had lot of water content in it,  she always made loads of salads for us to enjoy when we came back from school and still today I enjoy these salads which have minimal ingredients and still tastes awesome.

Watermelon and Tomato salad ( Juicy Tomatoes and sweet Watermelon in a mild spice and sweet dressing)
Cuisine : Indian
Recipe Type : Salad
Prep time : 10 minutes
Cook time : None
Serves : 4
Shelf time : Best served fresh or chill can chill and serve
Recipe Author: Jayasri

Ingredients:

3 Cups of chopped Watermelon
1 to 2 cups of Tomatoes
2 tbsp of Sugar / honey / maple syrup depending on sweetness*
1/2 tsp salt as required*
1 to 2 tsp Black Pepper crushed coarsely as required
1 or 2 tbsp of Mint leaves (optional)

*Check Notes

Method:

Chop Watermelon into cubes using just the red portion of it, try and deseed as much as possible too much into it will give out a lot of juice and makes the fruit crumbled or mushy!
I have used assorted Tomatoes as I get it here, But you can just fresh juicy tomatoes which you can find in Indian markets.
I have used sugar here  with  salt and pepper (check my notes)
Take the fruits in a bowl toss them with the spices listed, serve it fresh or serve it chilled.
You can add mint if desired.

Notes:

You can serve it as an Accompaniment or just as a salad
You can use only sugar or only salt and pepper
It was important to use salt and pepper during summer as watermelon sometimes would cause cold to some people, Black Pepper has heat in it ( In ayurveda black pepper wards of cold) helps in warding off cold.

You can even add Yogurt/ Curds and enjoy it.

Enjoy this really delicious summer salad, It not only keeps you hydrated and makes you feel fresh.

The post watermelon and Tomato salad appeared first on My Veg Fare.

Tomato Juice! Some things are very simple in life, but these are not just simple but rich in Vitamins A & C, minerals and rich in Fiber!
Some simple things you don't even think that it ever existed until you miss it.  It may be anything in our life.  Do you know what I am talking about? It's always food.  In this episode, it's a drink!  I have never missed this simple drink at all.  Every summer reminds me of this drink,  which mum used to make it for us when we were little.

My Mom was a working woman, she used to be very busy as she was a teacher, she always had lots of school things to do and had to take care the three of us.  My Dad always helped amma in her housework, it was a really beautiful home set up, feels like I want to go back to those good old days. We had our breakfast time, school time, lunch time, Hometime, snack time and the best was our Dinner time!  All of us would sit together and share each other's stories about the whole day.  I really miss those days so much.

When I started my own family I wanted to it be the same way eating together as a family but it never happened. When my kids were very small it was only the kids and me, we lived in a joint family so in batches everybody used to have food.  After coming here we started having food as a family again.  But,  this has changed again now as my kids live elsewhere for their education, I eagerly wait when they are back for their holidays.

 A simple drink as this brings me lots of memories.  Summer means hot weather and cool drinks, and of course travelling to Mysore to my Aunt's place almost every vacation.  Uncle used to buy loads of fruits especially Mangoes and my favourite

Isn't it funny? a simple drink as this brings me lots of memories.  Summer means hot weather and cool drinks, and of course travelling to Mysore to my Aunt's place almost every vacation.  Uncle used to buy loads of fruits especially Mangoes and my favourite was Jackfruit.  Oh! such a nostalgic feeling thinking of all those days.  Wish they all come back once again in my life. Only if wishes were horses....

So, Back to Tomatoes yes! they were one such fruit which would turn into a drink when summer knocked on the door, mum always used to whizz it up quickly for us, when she didn't have time,  as they are a staple fruit (veggie) in any Indian home.

Here is the simple recipe for this juice.. drop in some Ice cubes and have a cool summer!!

Recipe Author: Jayasri
Recipe Type: Juices/Drinks/Mocktails
Cuisine: Indian
Prep time: 10 minutes
Cook time: 5 minutes
Serves: 2

Ingredients:
3 Medium sized tomatoes
1 Orange
1/2  Lemon/Lime
5 to 6 tbsp of demerara Sugar
1 to 2 cups of water

Method:

Chop the Tomatoes
slice and squeeze the juice of 1 Orange
slice and use one-half of a small lemon/Lime juice
Put the tomatoes, juices of lemon/lime and orange and then the sugar in a blender and blend it well using a sieve strain out all the juice from it throw away the residue.
Serve them in nice tall glasses with Ice cubes and garnish it with mint.
Enjoy your summer with this delicious simple drink.

Notes:  You can skip the sugar and drink just like that or add Honey/Agave syrup and make it more healthier.  You can add a dash of salt and pepper to it.  Otherwise, go the other way round and add a dash of salt and pepper.

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Tomato Juice - A simple Juice

A simple delicious healthy drink, which makes your summer much cooler and keeps you hydrated

Course Juices/Drinks/Mocktails

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Jayasri

Ingredients

• 3 Medium sized tomatoes
• 1 Orange
• 1/2 Lemon/Lime
• 5 to 6 tbsp of demerara Sugar
• 1 to 2 cups of water

Instructions

• Chop the Tomatoes
• slice and squeeze the juice of 1 Orange
• slice and use one-half of a small lemon/Lime juice
• Put the tomatoes, juices of lemon/lime and orange and then the sugar in a blender and blend it well using a sieve strain out all the juice from it throw away the residue.
• Serve them in nice tall glasses with Ice cubes and garnish it with mint.
• Enjoy your summer with this delicious simple drink.

Notes

You can skip the sugar and drink just like that or add Honey/Agave syrup and make it more healthier. You can add a dash of salt and pepper to it. Otherwise, go the other way round and add a dash of salt and pepper.

Tomato Juice - A simple Juice

Recipe Type: Juices/Drinks/Mocktails
Cuisine: Indian
Author: Jayasri
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 2
A simple delicious healthy drink, which makes your summer much cooler and keeps you hydrated
Ingredients
3 Medium sized tomatoes
1 Orange
1/2 Lemon/Lime
5 to 6 tbsp of demerara Sugar
1 to 2 cups of water
Instructions
Chop the Tomatoes
slice and squeeze the juice of 1 Orange
slice and use one-half of a small lemon/Lime juice
Put the tomatoes, juices of lemon/lime and orange and then the sugar in a blender and blend it well using a sieve strain out all the juice from it throw away the residue.
Serve them in nice tall glasses with Ice cubes and garnish it with mint.
Enjoy your summer with this delicious simple drink.

The post Tomato Juice - A simple Drink appeared first on My Veg Fare.

- Russell Baker

When the sun hits your head, you need to quench your thirst first ? and for me, I just love drinking plain water.  But, sometimes I don't mind drinking fresh fruit juice.  When we get lots of fresh fruit in the market we can have 5 a day or 10 a day 🙂 make juice or make a salad but just enjoy it. Do you love fruits? Then you are  my  list of best friends ever.  Summer brings out some beautiful flowers, fruits,  and veggies.

Sun was in his full glory, that doesn't mean it reaches 42 - 43C as in India.  When it reaches 25-27C it's unbearable for us here, In my part of the world sun is still playing Hide and seek.  It's been pouring non-stop from past 3 days got tired of seeing rain for so long, I did so much gardening repotted my plants, added new plants, had to dig out weeds and add fresh compost as I have a very clayey soil, it's  hard work.  but love my garden when they are in full bloom.  At least for six months I can enjoy seeing them.

With all the hard work I get some perks as well! three thorns got into fingers, I just ignored the two but the third one was too stubborn, I couldn't sleep the whole night as it became blue and swollen and it was my thumb finger!  so, no gardening the next day but had to go to the  emergency unit to get rid of my splinters, the nurse was smiling and said you come every year just for this.  I had a tetanus injection because I don't know if I had one when I was a kid and my parents can't remember!  Anyways thank God! she removed it and I had trouble cooking and cleaning as it was paining severely.

Am I talking too much pouring away my stories as usual, getting back to this drink, Just before the summer starts in India we have a festival called Rama Navami, it's this time of the year which tells you the summer begins,  In India festivals always are accompanied with loads of savouries and sweets, but this festival is celebrated with just a very few interesting recipes which can be mustered up in few minutes.

Ram Navami means it's just panaka ( a delicious cooling drink) Majjige (Buttermilk /chaas) and Kosambari ( with Moong dal and cucumber).  This is served in all the temples and in homes when you visit on that day!  I could go ahead and say that our ancestors tailored the recipes accordingly to the regions and seasons in which we live in India.  They had a purpose for every recipe and the different oils used in different regions also are apt to that place and their life style.  Back to Ram Navami  as I was telling earlier as it is the time when the summer sets in we get different fruits and vegetables which need to be eaten as it is seasonal and helps you stay strong in the hot summer, you can see loads of Melons ( watermelon/ Honey dew melon/Musk Melon/ Cantaloupe) and loads of cucumber, wood apple, Mangoes and Many more.   Melons and cucumbers as you know has loads of water content in them and helps  you hydrated so, that's why in this festival they serve you with this kind of recipes.  Interesting isn't it?

Yellow Melons are called Kharbooza in Urdu. Both the melons smell gorgeous when you hold it and smell it.  The perfectly riped melons smell awesome.  They really are sweet and taste like honey.

Do you have something like this in your place, it need not have to be a festival but what you would eat most as  your Mother's and Grandmother's made for you to eat during summer time. what are those special fruits and veggies which you find during summer time,  These days you can find everything all through the year which is not what you really need right?

My Mom made these every year during summer but she used to make different types of drinks for us to enjoy the whole of summer, my Mom was a school teacher, it was fun as she used to get holidays as we got!  My Mom is a creative cook and she loved experimenting and it was fun to have her at home as she never got tired of spending more time in the kitchen even with the unbearable heat wave.  This drink brings me loads of memories.

Musk/Honey Dew Melon Drink

Recipe Author: Jayasri
Recipe Type: Juices/Drinks/Mocktails
Prep Time:10 minutes
Cook Time: 10 minutes
Serves: 4
Shelf Time: 2 days

Ingredients:
Any Melon of your choice (Musk/Honey-dew)- 1
Jaggery/Gaur - 1/2 Cup
2 to 3 - Cardamom
2 to 3 Cups - water

Method:
Wash and dry, Cut open the Melon and remove the seeds.
Using a melon baller scoop out few melon balls for garnishing when you serve.
With a spoon scoop out all the flesh and mash it well. ( My Mom used to squash it using her hand to a pulp)
In 2 to 3 cups of water or you can use more water adjust to the consistency you like!, there's not an exact measurement for this.
Dissolve the grated jaggery until it dissolves then filter it through a sieve. Usually, they have impurities, as this is a raw product.
Then mix the squash of the melon and chill it in your fridge and serve it.
Oops! Don't forget to add some crushed cardamom powder.
Enjoy!

Notes:
It shouldn't become too squashed like grinding it in a mixie. But if you preferred to do so you can do it if you don't want to use your hand!
There is no exact measurement of water, If the melons are very sweet you don't need a lot of Jaggery.
Jaggery comes in round blocks or square blocks, grate or mash them up and use them as you require depending on the sweetness of the melons. Jaggery/Gaur is a sweetener used in India, it is not a processed sugar and is the raw product of cane and is a better option than sugar.

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Musk / Honey Dew Melon ( Galia / Kharbooza) #Drink OR Make a #salad!

Most delicious and awesome drink, You would want it a second and third helping.

Course Juices/Drinks/Mocktails

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Jayasri

Ingredients

• Ingredients:
• Any Melon of your choice Musk/Honey-dew- 1
• Jaggery/Gaur - 1/2 Cup
• 2 to 3 - Cardamom
• 2 to 3 Cups - water

Instructions

• Method:
• Wash and dry, Cut open the Melon and remove the seeds.
• Using a melon baller scoop out few melon balls for garnishing when you serve.
• With a spoon scoop out all the flesh and mash it well. ( My Mom used to squash it using her hand to a pulp)
• In 2 to 3 cups of water or you can use more water adjust to the consistency you like!, there's not an exact measurement for this.
• Dissolve the grated jaggery until it dissolves then filter it through a sieve. Usually, they have impurities, as this is a raw product.
• Then mix the squash of the melon and chill it in your fridge and serve it.
• Oops! Don't forget to add some crushed cardamom powder.
• Enjoy!

Notes

Notes:
It shouldn't become too squashed like grinding it in a mixie. But if you preferred to do so you can do it if you don't want to use your hand!
There is no exact measurement of water, If the melons are very sweet you don't need a lot of Jaggery.
Jaggery comes in round blocks or square blocks, grate or mash them up and use them as you require depending on the sweetness of the melons. Jaggery/Gaur is a sweetener used in India, it is not a processed sugar and is the raw product of cane and is a better option than sugar.

The post Musk / Honey Dew Melon ( Galia / Kharbooza / Canteloupe ) #Drink OR Make a #salad! appeared first on My Veg Fare.

POHA WITH CUCUMBER AND WALNUTS
Serves 3
Preparation time 30 minutes

INGREDIENTS:
1 and 1/2 cup Flattened Poha*
3 tbsp of Oil
1 fist full of Peanuts
1 tsp channa dal
1 tsp Urad dal
1/2 tsp mustard seed
1 sprig curry leaves
3 tbsp of freshly chopped Coriander leaves
Salt as required
2 tbsp Lemon juice
1/2 Cup Grated Cucumber

Grind together:
fist full of Walnuts
3 tbsp of dry Coconut (copra)

METHOD:
Grate Cucumber and keep aside, Chop Coriander and keep aside.
In a Pan dry saute walnuts for a couple of  minutes, when it cools down, Grind it with grated dry copra into a coarse powder do not grind too much it will become sticky as the walnuts release oil of their own. Keep them aside.
In the same Pan heat oil add all the seasonings one by one in a low flame, Mustard seeds after they splutter add Peanuts and saute them when they start crackling add the dals and fry for few minutes when they change colour, add curry leaves and switch off the stove give a quick stir and add this to Poha then add the Grinded walnut and copra powder add required amount of salt and Lemon Juice then add grated cucumber to it.
Mix well and serve it immediately.
Do not leave it for a long time, it becomes a bit hard..
Enjoy...
will post the other recipes soon.., stay tuned in....

The post Poha with Cucumber and Walnuts appeared first on My Veg Fare.

Bitter gourd is an acquired taste, not everybody likes eating Bitter gourd, This vegetable has loads of Health benefits  It's juice is taken on an empty stomach to reduce blood sugar levels, good for Diabetic patients, Its bitter taste is the greatness of this vegetable :)).
Actually you might wonder if I said that this is my favourite veggie, right from my child hood.  These kind of crisps is available ready made in any of the shops, but the ones which I like is from the  Adayaar Ananda Bhavan.  The same kind of crisps which were really delicious which I saw was from my sis-in-law S's MIL who had made it and also sent me some were quite awesome.  I had to hide it from my H as also loves eating them.  Let's straight talk about the crisps and how it was made.
As I don't want to eat deep fried, I always love making these Baked sinful and definitely do enjoy it with my curd rice.

BAKED BITTER GOURD CRISPS 

INGREDIENTS:
3 Medium sized Bitter Gourds
3 to 4 tbsp of Chick pea Flour ( kadale Hittu / Kadale Maavu )
1tbsp Chilli powder
1 tsp Powdered Tamarind *
1/2 tsp Coriander powder
1/4 tsp Cumin powder
2 to 3 tbsp of oil
1 tsp Salt

METHOD:
First of all chip off the two ends of Bitter Gourd, with a good sharp knife, cut Karela into thin rounds.
In a large bowl, add all the ingredients said above except for Chick pea Flour into the bowl with the Karela thins, mix well combined and leave it to marinate for an hour.
Leaving this to marinate with salt, gives out juices from the Bitter Gourd, Now to this add Chick pea flour accordingly and mix well until all the juices disappear or dries out because of the Flour.
Take a Baking sheet spread out the Karela thins separately and bake these thins for at least half an hour or until it is well done in a Gas mark of around 5 ( but I baked at around Gas mark 3 as my oven temperature acts funny and becomes too high at around Gas Mark 5) depending upon your oven temperature Bake them evenly  until nice and crisp stays for around a week in an air tight container.
Goes very well with Yogurt and rice.

Sending this to Bake-a-thon of  Champa's (versatile vegetarian), and do check out Priya, Srivalli, Veena, Preethi and Sumana who are baking with me....

The post Baked Bitter gourd Crisp / Baked Pavakka Chips / Hagalakaayi Chips / Karela Krisps appeared first on My Veg Fare.

I have been getting worried I am going to miss my postings for the few groups I have joined, I already missed one last month, I was not too happy about it, still I am planning to make it. But did not want to miss any more.  So, here I am with this post, I have no time to write as I always do, when Kalyani announced Magic Mingle # 9,  The Magical Ingredients were Pumpkin and Red Chillies,  I had a few ideas on what to do.., I started with this one, I had made Sponge Dosa mum made Aloo Palya ( Aloo dry curry) and we planned to make chutney to go with it, that was when I decided I was going to make pumpkin chutney.
It turned really delicious, the best part my younger girl who doesn't like chutney at all said it was really tasty!!
Here is how I made it.

PUMPKIN AND FRESH RED CHILLI CHUTNEY

INGREDIENTS:
1 ( 125 gms) Cup chopped pumpkin / Squash
1 small onion
2 tsp Oil
1/2 tsp Mustard seeds
2  Red chillies
Fist full of Channa dal
1/4 cup grated fresh coconut
10 to 12 twigs of Coriander Leaves

SEASONING:
2 tsp Oil
1 tsp Mustard seeds
2 Dried Red Chillies
4 to 5 Curry Leaves

METHOD:
In a Pan add 2 tsp of Oil in a medium flame, when hot add mustard seeds, when they splutter add channa dal and fry until it changes colour, then add Fresh Red Chillies and chopped Onion fry until they are transparent, then add chopped Pumpkin / Squash and fry, bring the flame to a low flame, close a lid and cook pumpkin until nice and soft, do not add any water.
Stir it now and then so they don't get stuck to the pan.
switch of the stove, remove it on to a plate from the pan, allow it to cool then, grind it into a smooth paste adding required amount of salt and a pinch of Asafoetida.
Take a little tadka pan or any little pan, heat oil add mustard seeds once they splutter add dried Red Chillies and curry leaves saute a 30 seconds :)), switch of the stove and add it to the chutney.
Serve it with any Tiffin varities or mix it even with Rice and Enjoy...

 I served it with super soft Sponge Dosa ( will post it soon!!) with Amma's Aloo curry and Pumpkin chutney Looks so gorgeous right ?, I was talking about the whole plate, chutney has a lovely colour and tasted so delicious, Amma's Aloo curry was superb and the Dosa was so perfect with it.

The post Pumpkin & Fresh Red Chilli Chutney appeared first on My Veg Fare.

KOLAI ER DAL / BENGALI URAD DAL

INGREDIENTS:
1/2 Cup Urad Dal/ Black gram split Dal
1 whole cucumber
1/2 tbsp Panch poran ( I used panch poran as it has fennel seeds in it)
3 to 4 Red chilles
1/2 '' crushed Ginger
curry leaves
A pinch of Hing/ Asafoetida
1 tbsp oil
salt to taste.

METHOD:
Soak Urad Dal around two hours, peel and chop cucumber into cubes.
Cook Dal and cucumber in a pressure cooker with 2 cups of water in a low flame for at 3 to 4 whistles just to make sure that the dal is well cooked.
Then In a pan heat oil and make tadka with Panch poran , Red Chilles and curry leaves. saute add this to the cooked Dal.
Add Crushed Ginger, Hing / Asafoetida and salt to the Dal and cook for few minutes until everything is well combined.
Serve it with hot rice or pulka.

ALOO POSTO / POTATOES IN POPPY SEED PASTE

INGREDIENTS:
7 to 8 Aloo / Potatoes
2 tbsp Poppy seeds ( actually used 4 tbsp )**
4 to5 Green chillies
1/2'' ginger crushed
1 tsp Kalonji seeds / Onion seeds
curry leaves
2 to 3 tbsp Oil
1 tsp Ghee
Salt as required
1/2 tsp red chilli powder ( I omitted )

How to make posto Bata ( Poppy seed Paste ) : Soak poppy seeds in water for few hours or over night, this helps in making it into a nice paste. As little water as possible grind it with the chllies and ginger.
** I had only 2 tbsp poppy seeds so I had to just use that but if you are making use 4 tbsp poppy seeds.

METHOD:
Cut Potatoes into small pieces, Heat oil add onion seeds and curry leaves, I crushed ginger and chillies into paste fried them for a minute then add chopped Potatoes, add finely ground poppy seeds paste, add some water mix everything very well, close a lid and cook until well done.
serve it with Kolai er Dal or with rice or pulka.

Notes: Check out suchi's blog for the perfect recipe, as I have made few changes, I did not crush fennel seeds as my family do not like the taste of it too much so instead I used Punch pooram as tadka / seasoning.

Thanks to Suchi and Deepa for these two lovely recipes, so we had a lovely Bengali cuisine and thanks to Radhika for giving this opportunity. My family loved both the recipes, the posto was well consumed because of the potatoes :))
Enjoy...

The post Kolai er dal - Bengali Urad Dal with Aloo posto appeared first on My Veg Fare.