Archive | June, 2010

Carrot Rice

30 Jun

Carrot Annam.

Carrots are peeled and grated. Rice is steamed with couple of spices. A spice mixture is prepared with freshly roasted coriander seeds, red chiles etc. Carrot is cooked along with spice mixture and steamed rice until all the flavors come together.
Makes: around 3 Servings of Carrot Rice.


Carrots 2 – 3 Medium
Rice 1 1/2 Cups
Onion 1 Large
Coriander Seeds 1 tbsp
Sesame Seeds 1/2 tbsp
Whole Red Chiles 4 – 6
Fresh Grated Coconut 2 tbsps
Cloves 2
Cinnamon 1 inch Stick
Bay Leaf 1
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required
Ghee 1/2 tsp

Method of preparation:

Peel and slice the onion.
Peel, remove ends, wash and grate the carrots.

Heat half a tsp of oil in a pan, add coriander seeds, broken red chiles and sesame seeds.
Fry till aromatic or until the coriander seeds change color.
Cool to room temperature and grind into fine powder.
Now add grated coconut and grind again and remove the masala mixture onto a bowl.

Wash rice under fresh water and strain the rice.
If using basmati rice, soak the rice in water for half an hour before straining.
In a heavy sauce pot or in a cooker, add ghee, cinnamon, cloves and bay leaf.
Fry briefly and add rice and few pinches of salt.
Fry for couple of seconds and pour 2 1/2 cups of water.
Bring to boil and cook covered till all the water is absorbed.

Heat oil in a pan on medium high heat, add cumin seeds and sliced onion and fry till it turns translucent.
Stir in grated carrot, add salt and cook covered for a minute.
Then stir in ground masala mixture and cooked rice.
Mix thoroughly, add a splash of water and cook covered for 2 – 3 minutes until rice absorbs all the flavors.
Then fry on high flame to evaporate any leftover moisture.
Serve carrot rice with any raita of your choice.
Notes: Make sure carrot and rice is cooked properly and make sure not to burn any of the ingredients while roasting.

Suggestions: If the rice is not cooked properly, put it back on heat, add a splash of water and cook covered till done.
Variations: Also garnish with chopped cilantro or with roasted nuts.
Other Names: Carrot Rice, Carrot Annam, Gajar Chawal.

Cauliflower Stew

29 Jun

Cauliflower Pulusu.

Cauliflower is broken into small florets. Cauliflower is cooked in tamarind extract along with onion and tomato. Once the cauliflower is cooked, the stew is tempered with spices and dals. Cauliflower stew is served with steamed rice and dollop of ghee.
Makes: around 2 Cups of Cauliflower Stew.


Cauliflower 1/4 of small head
Tomato 1
Onion 1 Small
Green Chile 1
Turmeric Powder a pinch
Tamarind 1 inch sized Ball
Coconut 1 tbsp
Sesame Seeds 1 tsp
Whole Red Chiles 2 – 3
Cilantro few Sprigs
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a big Pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash thoroughly and break cauliflower into small florets.
Peel and slice the onion.
Wash and chop the tomato.
Soak tamarind in half a cup of water and extract all the juice discarding veins.
Remove stem, wash and slice the green chile.
Wash and finely chop cilantro.

Dry roast sesame seeds and red chiles until aromatic or until they change color.
Cool and grind the these ingredients along with grated coconut into fine paste.

Heat a sauce pot on medium heat, add tamarind extract, cauliflower florets, onion, tomato, green chile, turmeric powder and salt.
Add around half a cup of water and boil till cauliflower cooked.
Then stir in the ground paste and boil for couple of minutes.
Remove from heat and stir in cilantro.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add this to cauliflower bowl.
Serve cauliflower stew with steamed rice or with roti.
Notes: Make sure cauliflower is cooked well.

Suggestions: If cauliflower is not cooked properly, put it back on heat and boil till done.
Variations: You can also add few pinches of garam masala before removing the stew from heat.
Other Names: Cauliflower Stew, Cauliflower Pulusu.

Walnut Chutney

28 Jun

Walnut Chutney.

Doon Chetin is a popular Kashmiri chutney made with walnuts (doon). Walnuts are ground into a paste along with green chiles and mint leaves. The paste is later mixed with yogurt for the doon chetin / walnut chutney.
Makes: around 1 1/2 cups of Walnut Chutney.


Walnuts 3/4 Cup
Fresh Mint Leaves 3/4 Cup Packed
Yogurt 1/2 Cup
Cilantro few Sprigs
Ginger 1/2 inch Piece
Green Chiles 1
Salt to taste

Method of preparation:

Remove stem, wash and roughly chop green chile.
Peel and roughly chop ginger.
Wash and roughly chop mint leaves and cilantro leaves.

First grind the ginger and green chiles into paste using a blender.
Then add mint leaves, cilantro and walnuts.
Grind into paste using enough water or yogurt and salt.
Remove the ground walnut paste onto a bowl, stir in yogurt.
Serve walnut chutney as a dip or with roti or with bread etc..
Notes: Make sure to adjust spice with green chiles.

Suggestions: Use a pestle to first crush the walnuts and then mix with other ground ingredients for better texture.
Variations: Dried mint can also be used in which case let the walnut chutney sit for couple of minutes for mint to rehydrate. Green chiles can be substituted for red chiles or red chili powder.
Other Names: Doon Chetin, Kashmiri Walnut Chutney.

Sun Dried Wadi Upma

26 Jun

Pindi Vadiyala Upma.

Sun dried wadi especially wadi made with rice flour is used to make upma. Sun dried wadi / pindi vadiyalu is crushed into tiny bits and made wet till they turn soft. Then oil is tempered with spices and onion is browned. The soaked wadi is added to the tempered and cooked till done.
Makes: around 3 Servings of Vadiyala Upma.


Sun Dried Rice Wadi / Pindi Vadiyalu 1 1/2 Cups
Grated Fresh Coconut 1 – 2 tbsps
Green Chiles 2
Onion 1
Turmeric Powder a Pinch


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a big Pinch
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Crush the sun dried wadi with a pestle into small bits.
Spread the crushed wadi on a plate and sprinkle around quarter cup of water.
Check occasionally to make sure wadi doesn’t dry out and sprinkle more water if required.
The wadi has to be soft without any hard lumps but not mushy.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion.
When onion turns brown around the edges, add green chiles.
Fry briefly and add soaked wadi and turmeric powder.
Cook covered for few seconds till wadi becomes soft.
Uncover and stir fry for a minute or two to evaporate most of the moisture.
Stir in coconut and remove from heat.
Serve sun dried wadi upma as a breakfast or as a snack.
Notes: Make sure the sun dried wadi is soaked well.

Suggestions: If the wadi is not salty, then make sure to season the dish with sufficient salt. But generally they are salty.
Variations: You can also squeeze a lemon during the end of the cooking process. Also add few pinches of sugar for a variation.
Other Names: Sun Dried Wadi Upma, Vadiyala Upma.


25 Jun


Hayagriva in sweet Kannada recipe made with chana dal, which is named after a Hindu diety. CHana dal is boiled till its just cooked and transparent. Then it is cooked in jaggery and dry coconut mixture till done. Garnished with cashews and raisins, hayagreeva is a quick and tasty dessert.
Makes: around 2 Cups of Hayagriva.


Chana Dal 1 Cup
Jaggery 1 Cup
Grated Dry Coconut / Copra 2 tbsps
Green Cardamom 2
Cashews 10
Raisins 12
Salt a tiny Pinch
Ghee 1 tbsp

Method of preparation:

Bruise the green cardamom and crush the seeds into fine powder.
Wash chana dal with fresh water and pressure cook in 2 cups of water for 2 whistles.
Alternatively, cook the chana dal in 2 1/2 cups of water for around 15 – 20 minutes until chana dal is just cooked and looks transparent.
Strain the chana dal and reserve the liquid.

Heat ghee in a pan, add cashews and raisins.
When cashews turn light golden brown, remove both from the heat.
Add jaggery to the same pan having remaining oil, then add reserved liquid.
Cook till jaggery melts a bit, stir in cardamom powder, dry coconut, cooked chana dal and salt.
Cook till jaggery completely melts and chana dal absorbs all the flavors.
Stir in cashews and raisins and serve hayagriva hot or cold.
Notes: Add more ghee with chana dal if preferred.

Suggestions: If the chana dal is not cooked properly, put it back on heat and boil till it is just cooked.
Variations: You can also soak the chana dal before cooking. Jaggery can be grated and added along with chana dal.
Other Names: Hayagriva, Hayagreeva.