ಇದು ನಿಮ್ಮ ಅಡುಗೆ ಅರಮನೆಯಲ್ಲಿ, ಅವಸರದ ಅಡುಗೆ ಮಾಡುವ ಒಂದು ವಿಧಾನ :)
is a easy recipe, which can be done when you are not in mood of
washing vegetables, cutting them to prepare a dish. Its tangy, spicy
goes well with preferably Jolada roti, can be had with chapati. this is normally known as North Karnataka / Dharwad dish.
Here am using Green gram flour instead of Besan flour.
Green gram flour/Besan flour(chick pea flour) : 1 cup
Gobi Manchurian with grav/ಹೂ ಕೋಸಿನ ಮಂಚೂರಿಯನ್/गोभी मंचूरियन
Gobi/Cauliflower - 1 - 2 medium size Corn flour - 1 cup
Maida/All purpose flour - 1/2 cup
Rice flour - 2 - 3tsp
Baking soda - 2 pinch
Onion - 1 big Coriander leaves - 1 cup Garlic & ginger paste - 2 tsp
Garlic cloves 8 -10
Spring onions - 1 cup (optional)
Salt - to ur taste
Red chillli powder - 4 tsp
Turmeric powder - 1/4tsp
Black pepper powder - 1 1/2 tsp
Oil - for deep frying
Method for Gravy/Sauce:
Take abt 1/4 tsp of cornflour in a bowl, make a watery paste without lumps by adding water, keep it aside. Take
a pan add oil, add chopped onion, chopped green chillies, chopped
garlic, cook until onion gets transparent, add capsicum, saute for few
mins,now add spring onions fry for few secs, add ginger-garlic paste,
stir for few secs, add red chilli powder, black pepper powder, now add
the cornflour paste, keep it on medium flame, let it simmer until flour
gets cooked, add soya sauce, tomato sauce, add coriander leaves saute
for few mins.
Method for Gobi :
Clean the cauliflower, chop it to get medium sized florets, soak in salt water for about 5 minutes. Boil
water in a vessel add salt & turmeric powder to it, add cleaned
cauliflower florets to it, switch off the flame, keep it closed for
about 10 -1 5 minutes.
Take a mixing bowl, add Cornflour,
maida, rice flour, salt, baking soda, 2 tsp red chilli powder, turmeric
powder, Black pepper powder, one tsp oil, mix well adding
water, the batter consistency must be like. it should get hold to the
cauliflower florets, not too watery nor thick, while dipping florets you
will come to know how the batter shld be, if it is watery you can add corn
flour or vice versa.
Now take a kadai, add oil for frying. Add one by one florets to the hot oil & take care they should not
stick together,so to avoid getting them stick together, stir them in
between. after deep frying keep them aside.
Once you finished the frying of florets, add them to the gravy, mix well, fry the mixture for few mins, serve hot...
better you keep prepared the gravy first, so that you can add fried
florets immediately after frying. so they will remain crispy.
Carrot Halwa (Without Milk)/ಗಜ್ಜರಿಯ ಹಲ್ವ/गाजर का हल्वा
This recipe of carrot halwa does not include adding of milk, so this needs little more ghee than in the procedure where milk is added to make halwa.
Grated Carrot - 4 cups
Sugar - 1 1/4 cup
Cardamom - 1- 2 (depends on ones taste)
Ghee - 3 - 4 tsp
Dry fruits - your choice
Wash the carrots thoroughly, scrape the outer layer to remove dirt, which would stay after washing too.
Now grate the carrots.
Take a kadai or thick bottomed vessel.
Add 2 tsp of ghee, keep on medium flame, add grated carrots to it.
start stirring it until the moisture of the grated carrot gets evaporated
completely, another tsp of ghee can be added here, cook it until raw
smell goes off, when all the moisture gets evaporated, there will be
change in color too, it can be noticed that it gives nice aroma, once
its done, carrot looks in diff texture.
Now add sugar to the carrot, add cardamom powder, stir until the sugar melts & is completely absorbed by the carrot.
whole process must be done on medium flame & continuous stirring
should be done to avoid carrot sticking out to the bottom of the vessel.
Fry dry fruits in another pan add them to the carrot halwa.
Cauliflower-Potato Curry/गोभी आलू मसाला/ಹೂ ಕೋಸು ಮತ್ತು ಆಲೂ ಮಸಾಲಾ
Ingredients : Cauliflower – 1 medium
Potatoes – 2 large/medium
Green Peas – 1 cup
Oil – 2 Tbsp Turmeric Powder – 1/2 tsp
Onion – 1 medium
Ginger – 1 inch
Garlic – 6 cloves
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Cinnamon powder - 1/4 tsp
Garam Masala – 1 tsp (optional)
Red Chili Powder – as per taste Salt – to taste Curd - 1 tbsp
Milk - 2 Tbsp
Onion - 1 medium
Green chillies - 3 -4
Tomato – 1 large Cashew nuts/Almonds - 5 -6 Poppy seeds - 1 tsp few curry leaves, 2 strands of coriander leaves. Method for Grinding : First
cut onion into slices, boil it in water until it
looks transparent, soft, when its done, drain it. let it cool to the
Cut tomato in to slices, fry in a pan. Let it cool. Now grind all the ingredients - green chillies, cashew or almonds, poppy seeds, curry & coriander leaves to a fine paste. Keep it aside
Method : Wash
the cauliflower under running water, keep it for few minutes so all the
water drains out, now separate the florets, wash them again with cold
water, heat water in a vessel, add the florets, 1/4 spoon of turmeric, salt , switch of the flame, close with a lid, set it aside for about 5 -8 mins.
a pan add oil, add mustard seeds, jeera, when it splutters add onion,
saute until it looks cooked, add potato slices, fry until it becomes
soft, add green peas, fry for few minutes.
Add cleaned florets of cauliflower, fry again until it becomes soft, add crushed ginger &
garlic, saute for few mins, now add the ground paste to it, put on
medium flame,cook until the mixture begins to leave sides of the pan, add curd & milk, let it be in
medium flame, saute now & then, then add cinnamon powder, cumin powder, coriander powder, red
chilli powder, saute for a while, add water if needed. Optional : I have added a handful of sprouted green gram.
Fresh green peas - 1/2 cup Coriander leaves, Curry leaves few
Cinnamon - 2 inch piece
Cardamom - 2
Clove - 3 - 4
Ginger - i1 inch piece
garlic - 5 - 6 cloves
Jeera - 1 tsp
Shahi Jeera - 1 tsp
Bay leaves - 2 -3 Black pepper - 4 -5
Wash & soak the rice.
Wash Methi leaves.
Chop the leaves.
Now take a kadai, keep it on medium flame, add a tsp of oil, add methi leaves to it, add 1/2 tsp of jeera.
fry the leaves for a while, add a chopped tomato, green chillies, few slices of onion(abt a half part of the onion), 5 -6 curry leaves, 2 strands of coriander leaves.
fry all together for few minutes, when it gets cooked, turn off the flame.
let it cool completely.
when its cooled down, grind it to a fine paste, with little amount of water.
Take a utensil, put 1 - 2 tbsp of oil to it, put on the flame.
put mustard seeds, when it splutters, add jeera, shahi jeera, bay leaves, cardamom, cloves, cinnamon one by one, black pepper, fry for a while, add curry leaves, add slices of onion, cook it until it becomes transparent, now
add crushed ginger, garlic, i prefer them to be crushed instead of
making paste in a mixer, so it gives nice aroma to the dish.
now add the ground paste, fry it for few seconds.
add 1/2 cup of milk, 1/4 cup of curd, let it cook for few minutes until
you notice the whole mixture gets leaving the sides, now add water ( 1
cup rice - 2 1/4), bring it to boil, add salt to taste, now add
soaked & drained rice to it, stir now and then, keep on medium flame
when the rice gets cooked partially, keep it on
low flame, covering with a lid for few minutes.
Or you can put the whole vessel or transfer the rice to a cooker plate, allow it for 2 whistles, just to avoid the burning out of rice at the bottom.
Its really an easy process to make Kobbari Mithai, its delicious, can be made in any festival,kids love this mithai.
Fresh grated Coconut - 1 cup (tightly packed) (avoid grating brown skin of coconut, to get white colored burfi)
Sugar - 1cup or 11/4 cup
Cardamom powder - a pinch
Ghee - 1 tsp, can be made without ghee also.
Method : Be ready with a plate greased by ghee.
a kadai, put on medium flame, pour coconut & sugar, mix well.
the mixture until sugar melts, stir continuously you will notice the
coconut loosing its moistness, add 1 tsp ghee, cardamom powder, stir
until the whole mixture comes together leaving the bottom of the
vessel/kadai. The whole process must be carried out in medium flame only to avoid the burning out /color changing of coconut.
at this moment you can experience a nice aroma of the
mixture, turn off the flame, now quickly put the mixture in to a greased plate.
when its still warm,
cut it in to desired shape, bcos after cooling it down completely it will be harder to cut into pieces. Allow it to cool completely, remove the pieces with help of knife/flat spoon.