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 to share my recipes with everyone. Please share your views and comments with me.
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...
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.
Ingredients: Spinach leaves (ಪಾಲಕ್ ಸೊಪ್ಪು) - 1 bunch, Avarekalu (ಅವರೇಕಾಳು/Hyacinth beans/SurtiPapdi) - 250 gms, Onions - 2 finely chopped and 2 for grinding, Tomato - 2, Garlic - 7 to 8, Green chillies - 3, Ginger - 1 inch, Coriander powder - 1 spoon, Jeera powder - 1 spoon, Garam masala powder - 1 spoon, Red chilli powder if desired, Oil - 2 spoons, Salt as per taste.
Preparation Method: Boil the avarekalu in water with little salt and turmeric powder.Heat oil and fry the onions,garlic,green chillies and ginger together.Add the palak leaves and fry little.Add tomato and cook for few seconds.Add all the masala powders and mix well.Allow it to cool and grind this mixture.Heat oil in the same pan and fry the chopped onions.Add the ground mixture and boiled avarekalu and mix.Finally add salt and allow it to boil by closing the lid.Palak Avare is ready to be served with chapati, poori and also with rice. Serves: 5-6.
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.