OATS DOSA

 

A quick dosa recipe with oats which does not require any fermentation.  This dosa can be made in a jiffy with a very few ingredients and tastes really good.  My daughter love this dosa and hence I make it quite often. 

MANGA RICE (RAW MANGO RICE)

 

Manga rice is very famous in Karnataka as I first heard about it in Bangalore and I was told that this rice is made on Karnataka new year / Ugadi.  It is very simple to make and tastes delicious, the sweet and sourness of raw mango, sweet and creamy coconut, hint of mustard seeds and spicy red chillies.  I used totapuri manga as this variety of raw mango makes the recipe very tasty.

TOMATO RASAM

 

This one is a very simple rasam made with few ingredients and without dal & tamarind yet it is very tasty.  It can also be had like a soup especially in winters.

KEERA (SPINACH) URUNDAI MOR KUZHAMBU

 

We always make mor kuzhambu during important festivals / pandigai (as called in Tamil).  One of the easiest recipes of South India and one of my favourite too.  Mor Kuzhambu is generally made with paruppu urundai or dried salty sundakkai with white pumpkin or okra (bhindi).  My husband likes it with yellow pumpkin for the sweet, sour and salty taste. Here is the recipe with Keera Paruppu Urundai.  I took the recipe from here. You can replace spinach with any greens.  I normally soak all the dals for a minimum of 6 – 8 hours as soaked dals digest faster. 

KATHRIKAI (BRINJAL) PULI KOOTU

I learnt this recipe from my mother-in-law which is very different from what my mom makes.  I liked this kootu as it gives more of a sambhar look and taste, it can be had with paranthas as well.  Katrikkai puti kootu can be made quickly as brinjal cooks in no time.

PUNJABI CHOLE

Punjabi Chole is a spicy north Indian main course recipe which can be had with rice, pulao, roti or parantha.  Its very simple and quick to make.  I, personally, like to use onions for garnishing than in gravy.  When I googled about the properties of kabuli channa, I learnt that Chickpeas are source of carbohydrate, vegetable protein and soluble fiber.  They contain lecithin a type of fat that reduces cholesterol and improves memory.  Very rich in mineral that helps to treat fibromyalgia and weakness.  It is said chickpeas must be present in the diet at least twice a week.

BISIBELA BATH IN VERAGU ARISI (KODO MILLET)

Bisibela bath is a prominent karnataka recipe which is like a sambhar rice but with lots of flavour and aroma.  This should be take really piping hot else you will not relish it.  I wanted to try this out in veragu arisi which is very rich in fibre in comparison with rice.  It came out so well and yummy…  I served it with sweet potato fry, papad and poosanikai thayir pachchadi.

PALAK (SPINACH) PARANTHA

The best way to give green leafy vegetable to kids is to hide them in some recipe.  My little angle won’t have methi, palak, batua or sarson sabzi.  So, I started adding it to the dough and she would simply love it.  She can go on having any green parantha and calls all green paranthas as methi parantha.   I am very happy since she started have these green leafy vegetable in some form.

PUDINA (MINT) RICE IN VERAGU ARISI (KODO MILLET)

I love pudina rice for its nice aroma and flavour.  It fills the entire house with its nice minty smell and makes you feel fresh.  My friend introduced me to veragu arisi / kodo millet as called in English.  She told me the fiber content in veragu arisi is 10.5% as compared to wheat (1.5%) and rice (0.02%);  may be that’s the reason why 1/2 cup of veragu arisi is enough for 2 adults.  The method of cooking this millet is similar like rice – 1 : 2 (i.e., one portion of rice and 2 portions of water), cook it in pressure cooker for 3 whistles.  It will be gooey in the beginning but after 4 – 5 hours, it will turn flowery and would be best for making pulao, vegetable rice, biryani etc.  So, if you want to make pulao and all, cook it atleast 4- 5 hrs in advance.  Its a healthy replacement for rice and dalia, good for weight watchers and tastes just like rice… you really can’t make out the difference except the size.  Each grain of uncooked kodo millet is as small as mustard seeds and cooked grain as big as pepper corns.

COCONUT RICE

 

This is a very simple, easy and quick lunch recipe. When I was a school going kid, my mom would give this as lunch once a week with papad or chips and I would exchange it with my north Indian friends.  But now, I prefer to make this every week for my husband as it hardly takes any time.

LEMON RICE

Again a simple and easy lunch recipe, can be made in a jiffy.