Aamras (ಮಾವಿನ ಹಣ್ಣಿನ ಸೀಕರಣೆ )

Aamras is a very popular dish during mango season.
Ingredients :
Mango pulp : 2 cup
Sugar : 2 spoons
Cardamom : 1
Milk : half cup

Optional :
Saffron strands : few

Grind mango pulp, sugar , cardamom and milk to make a smooth paste. You can add saffron strands soaked in  milk. Keep it in the refrigerator and serve cool.

It goes well with Puris.

Sending this to Mango delight event

Sending this to taste of the tropics event 

Appe huli (Raw Mango Rasam)

Yes!! It's mango season now !! My friend Poornima got few raw mangoes from her hometown. The week was spent experimenting  mango based recipes.

 I am posting a very popular raw mango recipe called 'Appe huLi'  from Malenaadu region of Karnataka. It is  a simple recipe with basic ingredients as listed under. But it is extremely delightful as an accompaniment with rice or as a drink


Ingredients :
Raw mango : 1
water : 3 cups
hing : a pinch
salt  as per the taste
oil : 1 spoon
red chilly : 4
jeera :1 spoon
mustard seeds: 1 spoon

Method :
1.Cut the raw mango into 2-3 pieces.
2 .Add 2 cups of water and boil the mango pieces in  it for 8-10 min.
3.Squeeze the mango and get the pulp. Keep it aside.
4.Grind the pulp along with water.
5.For tempering , take  2 spoons of oil, add mustard , cumin seeds and red chilly . Once mustard seeds start sputtering, add hing . Put this into the mago pulp.
6.Boil for 3-4 minutes. Add salt as per the taste. You can adjust the water quantity as per your requirement.

Vegetable Kurma

Vegetable kurma is one of the  best accompaniments for Chapatis.The taste of this dish relies on the ground masala which a thick coconut based gravy with mixed spices. This is one of the common recipes found in Coastal  region of Karnataka. It tastes awesome.

Ingredients :

Medium size Potato : 1
Onion : 1
Cauliflower :handful (3-4 florets)
Carrot : 1
Peas: 1 cup
Salt to taste


For Masala :
Coconut: 1 cup
Garlic : 3 flakes
Cinnamon : 2 pieces
Anise seed: 1
Cloves: 4
Red chilly:4

Tomato: 1
Water: half cup


Method:
1.Grind all the ingredients mentioned under Masala .Keep aside.
2.Chop Potato,cauliflower, carrot, onion into medium size.
3.Boil these vegetables along with peas either  a) in the pressure cooker for 2 whistles or b) 10 minutes in microwave.
4.Add ground masala, boiled vegetables ,Salt and mix well. Add water based on the required consistency.
5.Boil this mixture for 4-5 minutes under low flame.


Note:
You can use frozen/fresh peas or dried peas. If you are using dry peas you have to soak them in the water for 8-9 hours.

Carrot Salad (Carrot Kosambari)

This is one of the most common salads of South Indian region. It is  very simple, healthy ,tasty and colorful salad.

Ingredients :
Carot :1
moong dal : half cup
green chilly : 3
lemon :1
coriander leaves: handful
Salt to taste

1.Soak moong dal in water for 3 hours. Remove water and keep the moong dal aside.
2.Grate carot.
3.Mix grated carrot, soaked moong dal, chopped green chilly , lemon juice,chopped coriander leaves and salt.
4. Carrot Salad is ready!!

Jeera Rice

Jeera Rice

Ingredients :

Basmati Rice : 1 cup

Cinnamon  Sticks : 2, 1 inch each. 

Cloves : 2

Bay leaves :2

Cumin seeds : 2 spoons

Ghee : 3 spoons

Water : 1  and  1/4  cups 

Salt :To taste

Cashew nuts : handful

Green chilly : 2 

Mustard seeds : half spoon

Onion : 1 

Method : 

1.Wash Basmathi rice. Add  1 and 1/4 cup water , 1 spoon ghee, bay leaves,clove , cinnamon sticks  and cook it in a pressure cooker  till 3 whistles .

2.Take a pan . heat 2 spoons of ghee. Add cumin seeds and  mustard seeds. Once mustard seeds start sputtering add chopped onions and green chilly. Fry for 2-3 minutes. Now introduce cashew nuts and fry for 1 min. Add cooked rice and mix well. Serve hot.  It goes well with Dal. 

Vaangi Bhaat

Vaangi Bhaat is one of the most popular dishes of Karnataka especially in  Bangalore and Mysore region. It is a perfect mixture of rice, brinjal and roasted spices .It tastes awesome!! 

To prepare vaangi bhaat masala :

red chillies : 5

til or sesame seeds : 1 spoon

black gram  : 1 spoon

bengal gram :1 spoon

clove : 2

cinnamon : 1 inch long

coriander seeds : 1 spoon

poppy seeds : half spoon

maratha moggu : 1 

Dry roast all the above spices on  a medium flame until til and udad dal turns slight brown and gives a nice aroma. Grind it and make a fine powder. This makes around 2- 3 spoons of powder.  You can make this in a larger quantity and store it in a container. 

To make vaangi bhaat :

Brinjal :  4 (long variety ) .
Tamarind juice : 2 spoons
Salt to taste
Oil : 3 spoons
mastard seeds : 1 spoon
turmeric : half spoon
udad dal : half spoon 
curry leaves : few 
vaangi bhat powder : 3 spoons 
Cooked rice : 6 cups

Method :

1.Cut brinjal into small pieces. 
2.Take a pan and add 3 spoons oil. Add mustard seeds,black gram seeds . Once it starts sputtering ,add turmeric, curry leaves. 
3.Add chopped brinjal  with half cup of water .Cover with a lid. Keep stirring occasionally. Once brinjal becomes tender, add salt ,tamarind juice and vaangi bhaat powder .Mix well. Keep it under low flame for 3-4 minutes. 
4.Add cooked rice ,little salt and mix well. 
5.Vaangi Bhat is ready . You can enjoy this along with curd or raita. 

Dill leaves rice (Sabbasige Soppina Anna)

Dill leaves Rice is a very simple and quick recipe for breakfast.



Ingredients :
Dill leaves : 1 cup
Onion : 1
Rice : two to three cups
Ground nuts : hand full
green chillies : 3
lemon juice : 2 spoons
Sugar : 1 spoon (Optional)
Oil : 4 spoons
Mustard seeds :1 spoon
Cumin seeds : 1 spoon
Salt as per the taste.

Method :
1.Take a pan and heat 2 spoons oil. Add mustard seeds and  cumin  seeds, Once it starts sputtering ,add  chopped onion .Fry them till onion becomes transparent..Add dill  leaves, chopped green chilly .Keep them under low flame for 2 minutes. Stir well.
2.Add cooker rice, salt and sugar..
3.Fry ground nuts in two spoons oil separately. Add them to the rice mix .
4.Switch off the gas .Add fried ground nuts, lemon juice and mix well.
5.Serve hot .