Adige Mane

AVALAKKI VOGGARANE Beaten rice which is known by different names in India is known as avalakki in Kannada. It is also popular in Nepal and Bangladesh and is normally used to prepare snacks. These flakes of rice swell when added to any liquid like water or milk. The thicknesses of the flakes vary between almost translucently thin to nearly four times than a normal rice grain. Ingredients: Beaten rice (ದಪ್ಪ ಅವಲಕ್ಕಿ) – 3 ½  cups, Green chillies – 2, Onions – 2, Sugar – 1 spoon, Peanuts – 2 spoons, Black gram dal (ಉದ್ದಿನ  ಬೇಳೆ) – 1 spoon, Curry leaves – 8 to 10 leaves, Turmeric powder – ½ spoon, Oil – 5 spoons, Lemon juice – 2 spoons, Salt as per taste. Preparation Method: Soak avalakki in salt water (add just a spoon of salt and water just to cover the avalakki) for 5 mins. Drain all water and keep aside.   Heat oil in a pan and splutter mustard seeds.   Add dal, curry leaves, peanuts and fry for few seconds. ...

BHINDI MASALA I had seen this recipe on a TV show. The host always shows easy and desi food. I just made a little change in the recipe by adding onions and tomatoes. This was because the quantity of the bhindi was less so just to increase the volume I thought of adding onions and tomatoes. The spices involved are SOUTH INDIAN and hence this dish can also be served with rice. Ingredients: Ladies fingers (ಬೆಂಡೆಕಾಯಿ) – 2 bowls, Tomato – 3 medium sized, Onions – 2 big sized, Coconut grated – 4 to 5 big spoons, Green chillies – 5, Methi seeds (ಮೆಂತ್ಯ)  – ¼ spoon, Cumin seeds (Jeera, ಜೀರಿಗೆ) – 1 spoon, Sesame seeds (ಎಳ್ಳು) – 3 spoons, Turmeric powder – ½ spoon, Tamarind extract – 4 spoons, Jaggery – 1 spoon, Oil – 4 spoons, Mustard seeds (ಸಾಸಿವೆ) – ½ spoon, Salt as per taste.   Preparation Method: Dry roast methi, jeera and sesame seeds separately.   Grind coconut with green chillies and roasted spices into a fine ...

WATER MELON DOSA Hmmm........... Summer has begun and watermelons are pouring everywhere... Same thing happened in my mom’s place. Bro got a huge sized watermelon and it was not that sweet and I didn’t feel like eating it.... I thought what can be done with the fruit other than juice and I remembered about a recipe in a magazine... Yes.... Watermelon Dosa..... Now don’t worry that it will be sweet... check out the recipe.... Ingredients: Dosa rice – 2 cups, Grated Fresh Coconut – 1 cup, Sugar – 1 spoon, Green chillies – 1 to 2, Watermelon juice – as much as u require for grinding, Salt as per taste, Oil – ¼ cup. Dosa Batter   Preparation Method: Soak the rice overnight.   In the morning grind the rice along with green chillies and fresh coconut using watermelon juice to form a batter (normal dosa batter consistency).   Add salt to the batter according to your taste.   Heat tava and add less than a...

GARLIC MASALA ROTI Ingredients: Wheat flour - 3 cups (tea cups), Garlic - 2 big sized, Chat masala powder - 1 spoon, Coriander finely chopped - 1/2 cup, Ghee - 2 spoons, Butter - 1/2 cup, Red chilli powder - 1 spoon, Salt as per taste. Preparation Method: Cut the garlic finely into very small pieces. Mix all the ingredients with required amount of water to prepare the dough like we for chapati dough. Make balls of the dough just bigger than a lemon and press them with a rolling pin to make rotis. Cook both sides of the rotis on a hot tava. Apply butter while cooking and gently press the rotis with a spatula. (This makes them fluffy and soft). Serve them with any curry or the gravy mentioned below or even with just butter. Serves: 10 to 12 rotis   PANEER PASAND MASALA   Ingredients: Paneer - 200 gms, Onions - 2 medium, Cashew nuts - 1 spoon, Cardamom (elaichi) - 1, Cloves (laung / lavanga) - 3, Cinnamon (dalchini / chakke) - 1 inch piece, Bay...

SANDESH MISHTI I always thought this is a very tough recipe. So, I felt like trying this sweet. This is typically a West Bengal sweet and the popular one. I have altered the original recipe but the taste is as it is. Ingredients: Fresh paneer - 400 gms, Almond cut into long pieces - 10 to 12, Milk powder - 3 spoons, Finely powdered sugar - 1/2 cup, Turmeric powder - 1 pinch, Ghee - 2 spoons, Cardamom - 2 pinch. Preparation Method: Drain all the water in the paneer and make it full dry. Mix the paneer and milk powder in a blender or mixer just lightly. Heat 1 spoon ghee in a heavy bottom pan, add the paneer-milk powder mixture to the pan and cook on a medium flame by stirring continuosly. After 10 mins of cooking the mixture, switch off the flame and allow the mixture to cool. After its cooled add sugar, cardamom powder and turmeric powder and mix nicely. Fry the almond pieces in ghee and keep aside.  Make balls of the mixture and gently press in the middle...

MELARA This is a typical South Canara dish and also my favorite dish. You would’ve seen many versions of Majjige huli. I find this version the simplest, easiest and also tastier one. I do not know why the name “Melara”. This is a buttermilk based dish. My son Shaurya loves it...... Ingredients: Mangalore Soutekayi (available in all Mangalore stores and local vegetable shops) – half of it with skin peeled and cut into ½ inch cubes, Buttermilk – 100 to 150ml (if it is very sour then add less than 100ml), Fresh Coconut – Half of the coconut grated, Green chilli – 1, Salt as per taste, Coconut oil – 2 spoons, Mustard seeds – ½ spoon, Dry red chillies (Byadagi menasu) – 1, Curry leaves – 6 to 8 leaves. Preparation Method: 1. Cook the cut Soutekayi with 1 spoon of crystal salt and water just about to cover the veggy, when the water starts boiling simmer the flame and close the vessel with lid. 2. Grind the coconut along with b...

CREAMY CORN MASALA All corn lovers will like this. A milk based gravy which I'm preparing for the first time. Personally I do not like corn or any dish prepared using corn but... but... but... after I learnt this dish from my friend's sis I have started eating corn.... Ingredients: Corn – 1 large, Onions – 3 medium sized, Capsicum – 2 large sized, Ginger-Garlic Paste – 1 ½ spoons, Green chillies – 5, Milk – 2 tea cups, Cashew nut Paste – 4 to 6 large spoons, Oil – 2 spoons, Salt as per taste. Preparation Method: 1. Boil ½ litre of water and add a spoon of salt to it. Add the corn seeds to the boiling water and allow it to cook for 10 mins. Close the lid of the container and keep aside. 2. Heat oil in a pan and fry ginger-garlic paste for a min or so. 3. Add very finely chopped green chillies and onions, fry them nicely. 4. Add small pieces of capsicum, salt and close the lid of the pan and allow it to cook for...