Cooking is a stress burster for some, but for many its a stress creator. I sometimes love cooking and on some days I just don't like going into the kitchen. I created this blog just to try something new but I hope this will be liked by all. Meanwhile share your views and comments with me and help me to build my blog......
All of you (except people who hate milk or even the flavor of milk) might have tasted basundi (milk based sweet). It is easy to prepare and very tasty. The dish I'm presenting today is Badam Basundi. I learnt it from a TV show. I tried it exactly the way it was shown on TV and just changed the name. Hope you all like it and serve your family or just try it for yourself if you are a sweet lover. Good Luck...
Ingredients: Bendekayi (Ladies finger) - 10 to 15, Tamarind - 1 small lump soaked in water, Jaggery (ಬೆಲ್ಲ ) - 1 spoon, Half grated coconut. Masala items: Jeera - 1/2 spoon, Coriander seeds - 3 spoons, Tur dal ( ತೊಗರಿ ಬೇಳೆ ) - 1 spoon, Bengal gram ( ಕಡಲೆ ಬೇಳೆ ) - 2 spoons, Black gram dal ( ಉದ್ದಿನ ಬೇಳೆ ) - 2 spoons, Fenugreek seeds (ಮೆಂತ್ಯ ) - 1/4 spoon, Curry leaves - 8 to 10 leaves, Red chillies (ಬ್ಯಾಡಗಿ ಮೆಣಸು) - 6 to 8, Oil - 1 spoon.
Fry the bendekayi with a little oil, and boil them in water.Mash the tamarind soaked in water and strain the liquid.Heat oil and slightly fry all the masala items and after it cools grind it with the coconut to a smooth paste.Add salt , tamarind and jaggery to the bendekayi mixture.After the bendekayi is boiled properly add the masala paste and desired amount of water and finally add salt to taste.Bring to boil and serve it hot with rice. Serves : 6 - 7.
ಕೊಬ್ಬರಿ ಮಿಠಾಯಿ Coconut Burfi is a very easy and tastier sweet. I remember my Grand Mother preparing it every now and then. She use to prepare very tasty and soft coconut burfi also it use to be white in colour. Wondering why I'm mentioning about the colour to be white, because the purity of the sugar determines the colour of the sweet. Now stop worrying about the color and start preparing the sweet. Ingredients:
grated coconut – 2 bowls( Soup bowl), Sugar – 1 cup, Elaichi – ¼ spoon, Ghee –
1 to 2 spoons, Milk – 4 to 5 spoons.
Preparation Method: Mix the
coconut and sugar nicely with hands and keep aside for 15 mins.Grease a flat
tray with ghee.Heat a heavy
bottom wide pan and pour the coconut-sugar mixture in to the pan.Keep stirring
the mixture for 10 mins and add milk and elaichi.After 5 mins
add ghee and mix well.When the
mixture starts leaving the sides of the pan remove it from flame.Immediately
pour the mixture on to the greased plate and tap the tray on the floor gentl…
SOPPU (SOYA LEAVES) PALYA Soya leaves or Dill leaves is also called as Sabasige soppu in kannada. Indian Dill is a herbaceous with pinnately divided
leaves, fond practically throughout India. It is also cultivated as a cold weather crop in
many parts of India.Dill, as a medicine, has been used as a digestive herb and to induce
sleep. Its use has also been claimed to improve vitality and brain
power. The ancient Greeks believed that dill cured hiccups. Dill water,
made from the Dill seeds, is used to soothe babies. Crushed dill seeds,
diluted with water, can be used as a nail-strengthening bath. Dill
seeds, when chewed, can highly be effective in curing bad breath. Dill leaves are delicate and add a distinct flavor. The leaves can serve as
supplement to vegetable salads.
Ingredients: Sabasige Soppu - 2 bunches, Oil – 3 spoons,
Mustard seeds – 2 spoons, Grated coconut – 1 ½ cups, Dry red chillies (Byadagi
menasu) – 5, Jaggery – 3 spoons and salt as per taste.