Vani's Yum Yum Capsicum onion gojju / Bell pepper and onion thick curry

I love authentic Karnataka food and so I often browse some kannadiga's blogs for recipes. I wanted to eat something tangy and spicy and then I found this recipe from the blog Mysoorean by Vani , a blog I frequently visit . I have tried few of her recipes and I should say they tasted awesome. She is a very good cook . I have also tried to accommodate her method of cooking into my recipe ( Example I already had the recipe for Bisi Bele Bath but it was too complex , I read Vani's version of BBB and her method of cooking and I felt it was very easy . I adopted her method of cooking since then and to my suprise I did not have to comprise with the taste . My version of BBB was also good.) Thanks to Vani for her recipes and especially this gojju . I finished most of the gojju while tasting and there was nothing much left even for the photo and my poor hubby got the last bit of the gojju and could not even relish it much. I promised to prepare for him again and hopefully the next time also I don't end of tasting the entire quantity of gojju .

I served this with chappati for my husband as he is on diet . Not being a huge fan of chappatis , I ate it with white rice. I felt it tasted very good with rice.

For the recipe visit Vani's Mysoorean blog.

Thanks Vani once again.

Rava Idli / Semolina Indian Style Dumplings

Rava idli is a very popular dish in southern India and a personal favourite of mine. Unlike the conventional type of rice idlis , this does not take any time to ferment and is quiet instant. MTR makes instant rava idli mix. My mum uses this mix very often but she also makes them from scratch which is very easy . There are no unusual ingredients . Its quick and tasty . This can be served with chutney or just eaten plain. These have a flavour of their own and hence I normally eaten just plain. Thanks to mum for this recipe . I have altered it a little looking at many recipes online.

Ingredients

2 cups semolina / rava

1 cup sour curd beaten smooth ( I used my normal soya yogurt which is not quiet sour but this should also work)

1 tbsp oil

1/2 tsp mustard seeds

1 tsp urad dal

1 tsp channa dal

3 mild green chillies slit

3 dry red chillies broken

few curry leaves

handful of crushed roasted cashewnut

handful of chopped coriander leaves

1/2 cup of grated coconut (optional , I did not use this time)

1 tsp salt

2 tomatoes sliced for garnishing

a pinch of baking soda (optional , I normally use it but ran out of it this time). This will make the idlis fluffy and spongy

Method

Heat a wok and add oil . when the oil is hot add mustard seeds , urad dal , channa dal , curry leaves , green chillies , dry red chillies . Saute for not more than a minute. Now add semolina and roast it with constantly stirring till a nice aroma of semolina is smelt . Turn off the heat and transfer into a wide big bowl. To this add salt , coriander leaves , grated coconut , and beaten yogurt. Add a cup of water to make a thick batter . Now get the steamer ready and idli moulds greased with oil. Add soda at this last point just before pouring the batter into idli moulds. On top of each idli in the mould placed roundly sliced tomato. This batter will make 2 batches of idlis approximately. I have four idli mould plates with four idli mould in each plate so this should make about 25 - 30 idlis. Cook on high flame for 5 mins and then simmer it for 10 - 15 mins. To check whther the idlis are done , insert a toothpick and check if it comes out clean then the idlis are done else keep for further 5 mins. Serve hot .

For detailed video see Show me the curry youtube video. The have added ginger which I do not add , I still haven't tried using with ginger . This video will give the idea for consistency of idli batter.

Batata Pohu ( Spicy rice flakes with potatoes)

Its been very long since my last post. I became pregnant and was feeling quiet tired and fatigued so could not cook for long in the kitchen . I was experiencing morning sickness as well and so cooking was a torture for me as the smell of curries and any cooked food would make me nauseated. But after whole 4 months , I am back to my original self ( still pregnant with a growing bump though). This dish is a very simple one and I cooked it quiet often during my 1st trimester. Its normally eaten either for breakfast or as an accompaniment with tea in the evening. It should be served straight from wok . I got this recipe from MIL . My mom also made this but I like my MIL recipe. Thanks to her.

Ingredients

1 medium potato boiled and sliced into small bite sized pieces (I don't like peeling them for nutritional reasons)

1 1/2 cup poha / rice flakes

1 tsp oil

1/2 tsp mustard seeds

1 tsp urad dal

1/2 tsp cumin seeds

1 medium sized onion sliced

3 medium hot green chillies

few curry leaves

1/4 tsp turmeric powder

1/2 tsp salt

handful of fresh coriander leaves to garnish

Method

Wash the rice flakes thrice and set aside for 5 mins. This will make the poha soft. Meanwhile heat a wok and add oil . When the oil is hot add mustard seeds , cumin seeds , urad dal, green chillies , curry leaves and onion. Saute the onions till they soften and to accelerate this process you can add salt with onions . This will make the onions cook faster. Now add turmeric and potato pieces. Stir it well and add the rice flakes / poha. Mix well and stir for a minute or two. Put of the heat and garnish with chopped coriander leaves. Serve hot.

Sanna Polo ( Spicy Yam Dosa)

This dosa is an authentic South Cannara recipe. Its a spicy dosa and hence doesn't need any chutney to enhance the taste. Its a blend of toor dal , rice and spices. This is commonly made with cabbage , bamboo shoots (my personal favorite) or just eaten plain (without vegetables). The best way to serve this is as a side dish for lunch or dinner (just like palya).

This dish at my home was usually prepared when a coconut would start to spoil and gives away a spoilt smell. A pinch of hing is added to compensate the smell from the coconut. Trust me the dosa as the end result doesn't carry the smell. My mum always served this straight from the skillet with a dollop of butter . As I would take a bite , I would wish for more spoilt coconuts ......

Ingredients

200g chopped raw yam

1 cup toor dal / yellow lentil

1/2 cup rice

3 tbsp grated coconut (fresh ones also taste the same , so don't bother to find for a spoilt coconut)

3 -4 dry red chillies / 1 tsp red chilli powder ( I used 1 tsp hot red chilli powder )

1 tbsp tamarind pulp

1 tsp salt

(For this dosa no hing/ asafoetida is required)

Method

Soak dal and rice separately for 1 hour . Grind together yam , coconut , red chillies , salt , tamarind into a smooth paste. Then add dal and rice , grind into a semi coarse paste. Add 1/2 cup of water to aid the grinding process. This mixture is the dosa batter , so more water can be added for a dosa batter consistency. Heat a non stick skillet and pour a ladle full of batter. Do not spread thin , just spread very lightly. Cook both the sides on a medium flame. Serve dosa with yogurt or with a dollop of butter.

I am posting this recipe for Padma's Dosa Corner Event , Sia's and Lakshmi's RCI Udipi and Mangalorean Cuisine and Padmajha Suresh's Let's Go Nuts event.

Spicy Mango / Mango palya

This recipe is from www.aayis.com with a slight variation. For the original recipe visit Pineapple Palya . Thank you for this awesome recipe. I am posting this recipe for the

Mango Mela competition hosted by Cooking for all seasons.

My variation includes ripe mango instead of pineapple and adding ingredients straight from cupboard instead of grinding into a powder (this was a cheat I used without compromising the taste). Believe me this dish will be a hit. This was the second time I made this within a week. Apparently I have ran out of mangoes else I wouldn't hesitate to make it tomorrow again.

Ingredients

1 ripe big mango diced with skin. (I have not used canned ones ever )

1 tsp oil

1 tsp mustard seeds

3-4 curry leaves

1 tsp urad dal/ beaten black gram

a pinch of asafoetida / hing

1 tbsp grated coconut

1/4 tsp red chilli powder

1/4 tsp black pepper powder

1/2 tsp sweetener/ sugar/ jaggery (I used sweetener for I am a health freak)

1/2 tsp salt

1 tbsp water

Method

Heat oil , add mustard seeds . After they stop spluttering add urad dal, curry leaves , hing , red chilli powder , black pepper powder and coconut. Roast this for a minute or two till you get the aroma of the masala. Now add the diced mangoes , salt , sugar and water. Cook till the mangoes are tender , this would take about 10 mins. Serve this with steaming hot rice.

Simple Noodle

This is the basic type of noodles. Its easy and simple to make . Its ready within 20 mins. Noodles is such a versatile and complete dish. Noodles can be made dry or wet with gravy or can be very tasteful in chinese noodle soups. Any type of veggies can be added.

Ingredients

Any quantity and any type of vegetables can be added but I have added

200g noodles (any fresh or dried) I used wholewheat noodles.

1 julienne carrot

1/4 cabbage shredded

6-7 babycorn sliced lengthwise

1 large onion chopped

1 tbsp ginger - garlic- chilli paste

4 tbsp soy sauce

1 tbsp toasted sesame oil

1 tbsp rapseed oil

handful cilantro chopped for garnishing (optional)

Method

Heat rapseed oil in a wok . Stir fry onions ,giner - garlic - chilli paste , babycorn, carrot and cabbage. Then add soy sauce and noodles. Put off the flame and add toasted sesame oil and garnish with chopped cilantro. If you feel the noodles are bland , you can add more soy sauce.

Spicy Vermicelli / Shavige Bath

Ingredients

200g vermicelli / mung beans noodles

1 onion chopped

2 tomatoes chopped

6 baby corn sliced

1/2 carrot grated

2 tsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp urad dal / beaten black gram

1/2 tsp channa dal / beaten bengal gram

4 mild green chillies slit

1 sprig curry leaves

1/4 tsp turmeric powder

2 tsp salt

handful of chopped cilantro to garnish

Method

Soak vermicelli in hot water for 15 mins. Heat oil in a wok , to this add mustard seeds . After they stop spluttering add cumin seeds , urad dal , channa dal , curry leaves , green chillies. Saute for a minute. Add chopped onion and saute till they soften and start turning brown. Add tomatoes and cook till they are tender and then add turmeric powder , salt , all the veggies. Cook till the veggies are cooked and tender. Now finally add the vermicelli and stir for 5 mins. Garnish with chopped cilantro.

Variations

Any type of veggies (like green beans , peas, sweetcorn , peppers ) and any amount can be added to this.