Sabudana Khichdi

Ingredients:
Sabudana: 2 cups: Soak overnight in little water/ buttermilk & strain
Chopped Green chillies
Jeera- 1 tsp..can add more if you like
Curry leaves
Groundnut powder (dry roast the groundnut & coarsely grind it): 3-4 tbsp
Chopped Coriander Leaves for garnishing
2 tbsp shredded coconut for garnishing
Oil- 1/ tbsp
salt to taste

Method:
Heat the oil, add Jeera. Now add the curry leaves & Green chilly. Once everything crisps, add Sabudana and mix. Add salt and keep mixing till the sabudana heats up. It will also fluff up a little. Now add the Groundnut powder ad mix again. Do not cover the kadai with a lid, it will turn the sabudana into lumps (thats the mistake I have made all the time). This time it was perfect.Keep stirring. Once all the sabudana fluffs up...u could try squeezing it in between your finger to check if its done...add the shredded coconut & coriander and mix.
Serve Hot.
This dish is supposedly eaten during vraths in Maharashtra.

I was happy that for the first time by Sabudana khichdi came out so well and my parents also relished it.

Mandakki upma

Sunday morning we had decided to make Sabudana Khichdi. But the soaking of sabudana wasnt enough and it was already 9.30A.M., so I decided to prepare Mandakki Upma. It took just 15 minutes.

Ingredients: (Serves 3-4 people)
Murmura/ churmuri, wash & soak in water and remove immediately- 2 large cups
2 Green Chillies- finely chopped
2 medium sized Onions- Chopped
Jeera & Mustard seeds- 1/2 tsps each
Turmeric- qtr tsp
Curry Leaves
Kadle pappu powder/Roasted Bengal Gram powder- 1 tbsp
Salt to taste
1 tbsp Oil
Juice of 1 Lemon
Coriander for garnishing

Method:
Heat the oil in a large Kadai. Put the mustard seeds & Jeera and let it splutter. Now add green chillies, Curry leaves & Chopped Onions. Once the onions turn pink, add Turmeric Powder & Salt. Now add the soaked Churmuri to this and mix well, till it gets coated well with the onion mixture. Keep stirring. Now add the kadle pappu powder, and mix well again. The upma is cooked once it is hot. Remove from fire and add the lemon juice and mix. Now Garnish it with chopped coriander leaves. Serve hot with Mirchi bajji....tastes best with it :-).

Timare Tambli

Ingredients:
2 cups buttermilk
10-15 leaves of Timare(brahmi)
1 tsp of Jeera
1/2 cup dessicated Coconut
1 Green chilly
1/2 tsp of Ghee
Curry leaves & Mustard for garnishing
Salt to taste

Method:
In a small pan, heat the Ghee, add Jeera & roast, now and Timare leaves and fry along with Jeera. Now take it off fire, in a mixie grind, the Jeera, Timare mixture along with Coconut & green chilly. Once done, add this to the butter milk. Add salt to taste. Now garnish it with fried Curry leaves & mustard.

An easy recipe to awaken your dead taste buds...and good for health too..

You can also prepare this Tambli with Doddapatre leaves.

Ragi hurihittu

Ingredients:
Ragi Hurihittu- 2 cups (you would ready hurihittu pack in any of the leading departmental stores)
Jaggery- Crushed- 2 cups
Coconut- freshly grated 1/2 cup
Elaichi- 1 tsp
Milk- for mixing into dough

Method:
Mix all the ingredients and add milk little by little to mix it like a dough. Keep aside for about 15 mins. Roll it into small balls and serve with ghee on top.

Cool Cucumber

This one came on the TV in one of the Kannada Channels..and my mum gave it a try. We liked it and tried it at my place. This definetely is a good cooling option for this Hot Summer that Bangalore is facing this time.

Ingredients:
Cucumber- 2-3 skinned and cut into cubes
Lemon- 2 medium sized
Sugar- About 4-5 tbsp..or according to your taste
Pinch of salt
Pundina leaves- for garnishing

Method:
Grind the cucumber, lemon, sugar & salt together in a blender and strain it with a strainer. Serve it chilled. Dont forget to garnish it with one or two leaves of Pudina. You could also add Jeera powder for a different flavour (tip from Anjali). My mum added Elaichi instead..

Palak Phulka

Ingredients:

8-10 leaves of Palak/ Spinach- ground in mixie
Wheat flour (to make for 4 people)
Milk for mixing the flour
Salt to taste
Chilli powder- 1 tsp
Jeera Powder- 1 tsp
Ginger paste- ½ tbsp
Oil- 1 tbsp

Method:
Mix all the ingredients together except for Oil. Add Milk as and when required to knead the dough. After the dough is made, add oil and knead again. Keep aside for about 10 mins start with your phulkas. This tastes yum with Simple Coconut chutney or even ketchup.

Tomato Jeera Rasam

Ingredients:
Tomato- 3 large- chopped
Toor dal- ½ small cup
Mustard- ½ tsp
Jeera powder- 1 tbsp
Tamarind juice- 1 ½ tbsp
Chilli powder- ½ tsp
Turmeric- ½ tsp
Pepper Powder- made of 8-10 pepper corns after it is roasted.
Salt to taste
Jaggery- a small piece if required
Asofoteda- a pinch
Curry leaves
Oil- 2 tsp

Method:
Boil the toor dal and tomato together in a cooker. Once boiled, grind it to a paste. Now in a vessel, take oil, add mustard. Once its starts spluttering add the curry leaves, asofoteda, chilli powder, turmeric powder. Now add the cooked toordal & tomato mixture. Add the jeera powder, pepper powder, jaggery and tamarind juice. Add salt to taste and bring it boil. You can add as much water as you want. Serve with hot rice.