Brinjal curry or Ennegaie

Ennegaie (north karnataka) style 

Ingredients 

Baby brinjals-20

Onion-1

Roasted peanuts or shenga-1/2 cup

Roasted dry cocnut-1/2 cup

Roasted seasame seeds-1/3 cup

Tamarind-2 tbs

Jaggary or gudh-1 tbs

Garlic cloves-10-15

Coriander leaves-2 tbs

Curry leaves-4-5

Red chillie powder-3 tsp

Sambar powder-3 tsp

Jeera-1tsp

Turmeric a pinch

Salt

Directions

First slit your brinjals and soak In water.

Make masala now

In a pan add oil,to that add your sliced onion, garlic cloves, jeera n tamarind.Shallow fry them and transfer it to mixer.

To that add your roasted peanuts, sesame seeds, coconut flakes, chillie powder, samber powder, jaggary, coriander leaves, curry leaves and salt.Grind it to a paste.You can add water while grinding.

Now stuff the masala In brinjals.

Now take thick bottomed kadai and add 5 tbs of oil.

when oil is hot add mustard seeds, jeera, curry leaves, hing and your stuffed brinjals.

Add few more drops of oil on top of the brinjals.

Close the lid and let cook for 10-15 mins on very low flame.

After 15 mins flip the brinjals slowly.

Let it cook for about 20-25 mins.Keep an eye on brinjals, dont burn them.Flip them slowly without damaging brinjals.When brinjals are done add your remaining masala to brinjals.

Taste the masala before only and find out what is missing like salt or spice.If you feel so add it to your masala, mix well and then pour on to your brinjals and just give a single mix..more stirring leads breaking of brinjals so stirr carefully.Let it cook for 5-10 mins.If  required add water according to your consistency.Now its ready to serve.

Tomato Pulav

Tomato Pulav

 Ingredients

Basmati Rice-1 cup

Vegetables

Carrot-1

Beans-5-6

Capsicum-1/2

Onion-1

Cinnamon powder-1tsp.

Crushed cloves-3

Jeera-1tsp

Green chillie-3

Turmeric powder-1tsp

Garam masala-2 tsp

Ginger paste-1tsp

Garlic paste-1tsp

Tomato puriee-5 tbsp

Oil for tempering

Salt acc to your Taste

Directions

Soak rice for 15 mins.

Cut your veggies in desired shape and boil them.

Add oil to your cooking pan.

when oil is heat, add jeera, cinnamon powder, crushed cloves.

Then add green chillies and sliced onion saute it for 5-10 mins.

Now add ginger-garlic paste and again saute it for 2 mins.

Now add tomato puriee and let it cook for few mins.

To that add a tsp of turmeric powder and 2 tsp of garam masala and salt.Let it cook for few mins.

Now add water and your boiled veggies and let it come to boil.

Now add your soaked rice mix well and let it cook for 15 mins, now mix well and slow down the flame, close the lid and let it cook for 5-10 mins.

At last, mix well..check for salt and serve..

Palak Paneer

Palak Paneer

Ingredients

Palak-handful

Coriander leaves-quarter cup

Garlic cloves-10 to 12(finely chopped)

Green chillies-4 to 5(finely chopped)

Onion-1 (sliced vertically)

Lemon juice-2 tsp

Ghee for tempering-2 tbs

Jeera- 1 tsp

Turmeric powder- 1/2 tsp

Coriander powder-11/2 tsp

Garam masala-11/2 tsp

Curd-1/2 cup

Paneer

salt

Directions

Wash your palak or spinach and coriander leaves.

Boil your palak, while grinding add your coriander leaves too.Grind into a fine paste.

In a kadai, start with tempering.

Add jeera then add chopped garlic n chillies.Salute it till garlic turn into brown.

Now add onions and let them cook for few mins until they are translucent.

Now add curd, to that add turmeric powder,coriander powder, Garam masala, salt and let it cook for few mins.

Now add palak Paste Into your kadai and let it cook for 10 mins.

After that add cubed paneer pieces to your gravy and again cook for 2-3 mins.

At last add 2 tsp of lemon juice to gravy and mix it well.

Now your dish is ready to serve.

Vegetable Biriyani

Vegetables dum Biriyani

Ingredients

Basmati Rice-11/2 cup

Whole masalas

Cardamom-2

Bay leaves-2

Black pepper-4

Cloves-3

Cinnamon-1 inch

Carrot-1

Beetroot-1

Potato-1

Cauliflower-1 cup

Capsicum-1/2 cup

Brown onions (deep ffried in oil)-1

Garam masala-2 tsp

Biriyani masala -2 tsp

Turmeric powder-1/2 tsp

Red chillie powder-2tsp

Green chillies-2

pudina- hand ful

Fenu greek leaves or menthya leaves-a handful

Dil leaves or sabbasige-2 tbs

Curd or dahi-1/2 cup

Ginger garlic paste-2 tsp

Fried cashews-1/2 cup

Ghee- 1tbs

Oil-2 tbs

Salt

For dum- chapati dough

Directions

Get ready with your chopped vegetables.

In a kadai, add oil..to that add a tsp of shahee jeera.

Then add ginger-garlic paste.saute it for few mins.

Now add your vegetables and slit chillies.let it cook for 15-20 mins.

When they are fully done, add fenugreek leaves and dil leaves.let them cook for few mins.

Now add, red chillie powder, turmeric powder, garam masala, biriyani masala and salt.

Add curd and switch off the stove.

Mean while you cook your rice In another vessel.

Soak rice for 15 mins.

Take that rice in your vessel and add enough water and add your whole masalas and 3 tsp of salt.

Let it cook till rice looks like in the below picture.

Now strain the rice and keep it aside.

Now get ready with your brown onions and cashews.

Start layering now

First spread your curry Then spread rice, to that add browned onions, cashews, mint leaves..you can add curd also.Now repeat the same step for one more time, totally you will get two layers.

Now close your biriyani with dum as shown in the below pic.

Let it cook in oven for about 20-25 mins in 250 deg. Or else you can cook on stove also in low flame for 15 mins.

Finally your dum biriyani Is ready to serve..enjoy!!

Idly

Idly

Ingredients

Urad dal-1 cup

Idly rawa-3 cup

SaIt-3 tsp

Baking soda-a pinch

Directions

Soak urad dal or uddin bele with enough water for 3-4 hours.

Take your idly rawa in the vessel which is big enough because after fermentation its gonna double.. now wash your rawa for two times and keep it aside.

Grind your soaked urad dal in grinder till its smooth.

Add this to your washed idly rawa.

Let it ferment for 8 hours.

While making Idlies add salt and baking soda to batter and mix well.

Take your idly mould and grease with oil.

Add batter to your Idly mould and cook for 10-12 mins.

If your are cooking In pressure cooker, then dont put whistle.when you see a steam coming out of pressure cooker then you can switch off the stove orlese you can cook according to time also.

Dont forget to add water(11/2 glass of water) in the cooker before inserting your idly stand.

After switching off the stove let it rest for a minute and then take off from the cooker and take off your idlies from spoon and put it in hot box.

check every time for water In cooker as this Is also Important.

Peanut Chutney

Peanut Chutney (shenga chutney)

It goes well with gundpangala or padding..

Ingredients

Roasted peanuts-1/2 cit p

Dry coconut slices-quarter cup

Red chillie powder-3tsp

Curry leaves-5-6

Hing-a pinch

Tamarind-1tsp

Salt according to taste

Directions

Dry roast all the above ingredients.

you can dry roast separately or else together also but make sure that you dont burn your ingredients.

I usually dry roast peanuts separarely and all other ingredients putting together in a kadai and roast them.

Let It cool for few mins and grind in a mixer by adding water according to your consistency.

Garlic Rasam

Garlic Rasa

Ingredients

Chopped tomatoes-2

Garlic cloves-5-6

Red chillie powder-2 tsp

salt according to taste

Turmeric Powder-1tsp

Oil for tempering

Gram flour kadle hittu-2 tsp

Coriander leaves

Directions

Start with tempering..add chopped garlic and fry until they are golden brown. 

Now add chopped tomatoes and let Iit cook for 10-15 mins in a medium flame.

Now add 2 cups of water and add red chillies powder, salt and turmeric powder.

In a small bowl mix your gram flour by adding a tsp of water and add it to your rasam and let it cook for ten mins.

serve with coriander leaves.

Banaa

BANAA. .

Banaa is a dish made with nuttchu (jawar rava) by soaking this for whole night in butter milk and cooked in the medium heat by continuous stirring and left over nuttchu is turned into another dish by adding red chillie powder and crushed garlic.I just love this dish.It really tastes amazing.As I cant make usual nuttchu all the time so whenever, I have left over rice I make this dish and I enjoy a lot..

Ingredients

For 1cup of rice

Red chillies powder-1-2 tsp

garlic-2 cloves finely chopped

butter milk or curd-4-5 tbs

salt-according to taste

oil tempering (enne oggarne)-1tsp

Directions

Add all the above ingredients to your rice and mix it well and it is ready to serve.

Mirchi

 Mirchi..

Ingredients

Green chillies-12

For stuffing

Cumin powder-1tbs

Coriander power-1tbs

Chat masala-1 tsp

A pinch of hing

Salt 1/2 tsp(acc to your taste)

For dough

Gram flour-1cup

Rice flour- 1tbs

Carom seeds (ajwan)-1/2 tsp

Jeera-1/2 tsp

Grated dry coconut flakes-1tbs

A pinch of baking soda

Salt according to your taste

Directions

Slit the chillies with the help of knife..

Mix all your masalas together and stuff into the green chillies.

Mix all your dough Ingredients by adding little water.I cant exactly tell how much water is required.Approximately it may take 1/4 cup of water.

Dip your chillie in dough and fry in oil.

Fry for few mins.Still when they are white color take off from the oil and let it rest for few mins.By that time you finish all your chillies.

Now fry those chillies second time until they are golden brown.

Now mirchies will be crispy.

Decorative flowers

Decorative flowers 

I just saw this on fb and tried..it looks amazing specially in dark with a twinkle light in that.Actually it is made by plastic milk cans.Instead of throwing those used cans you can reporpose into decorative flowers.I have used those flowers for Diw as li decorations.Hope you guys will like it..

Ingredients

Milk can

Scissors

Paper

Pencil

Hot gule gun

Glitter

Directions

Cut your milk can 

Make a petal templates of your desired size n shapes on your paper n keep aside.

Now cut your petals from your plasitc can.

Take round piece from your plastic and start gluing your petals until you are satisfied with your flower.

Now slightly bend the petals and glue with your glue glitter for two to three coats and let it dry for 1-2hours.

Here is the final product...:)

kachori chaat

Kachori chaat

Ingredients

Masala

Boiled vegetables

Potatoes-2

Carrot-1

Cucumber-1

Cabbage-small portion

Green peas-1/2 cup

Green chillie-2
Ginger paste-1tsp
Garlic paste-1tsp

Onion-1

Tomato-2

Red chillie powder-2 tsp

Garam masala-1Tsp

Jeera n dania powder-1 tsp each

Aam chur powder-1/2 tsp

Salt-according to your taste

Directions for masala

Boil all your veggies Iin cooker except onion n tomatoes.

In a kadai, add oil and then add jeera N green chillies.

Now add finely chopped onions. 

Add ginger-garlic paste.fry for few mins.

Add chopped tomatoes.

When they are done.

Add your mashed boiled veggies.

Now add red chillie powder, garam masala, dania-jeera powder, aam chur powder and salt.

Add water according to your consistencu.

Let it cook for 5-10 mins.

For kachori chaat

Take a serving plate.

Break your two dry kachories into pieces. 

Add prepared masala according to your quantity.

To that add finely chopped onions n tomatoes.

Now sprinkle salt, chaat masala, jeera powder, dania powder.

If u like bit sweet taste in that means,  add khatta-meetha syrup.

Add a tbs of curd.

At last don't forget to add mixture of your own choice.

And serve with coriander.

Rajma masala

Rajma masala

Ingredients

Rajma or red beans-1cup

Onion-1

Tomato puri-4 tbs

Ginger paste-1 tbs

Garlic paste-1 tbs

Whole masala

Bay leaves-2

Cinnamon stick-1inch

Jeera-1tsp

Star anis-2

Caradamom-2

Rajma masala-3-tsp

Jeera powder-2 tsp

Coriander powder-2 tsp

Garam masala-2 tsp

Turmeric powder-1 tsp

Red chillie powder-1 tsp

Green chilles-2 

Salt

Ginger julians- little bit

Chopped pudina leaves- little bit

Directions

Boil rajma in cooker

Start with tempering

Add ghee and all your whole masalas

Now add finely chopped onions

Fry till they are translucent

Add ginger-garlic paste n green chillie

Fry for 5 mins

Add tomato purie

Fry for few mins

Add masalas..Jeera powder, dania, garam masala, turmeric powder, red chille powder, rajma masala

Fry for few mins

Add little bit water

Now add your rajma

Give it a good stur

Add salt..if required add water to your consistency

At last add some fresh ginger julians n chopped pudina or mint.

Let it boil for 10-15 mins

Ready to serve.

Aloo paratha

Aloo paratha

Ingredients

Stuffing

Boiled potatoes-4

Green chillie-2

Red chillie powder-2tsp

Garam masala-1tsp

Aam chur powder-1/2 tsp

Dania powder-1tsp

Jeera powder-1tsp

Salt-according to your taste

For chapati dough

Chapati flour-2cups

Oil-2 tbs

Salt-1/2 tsp

Directions

1. Firstly mix your dough ingredients and make your chapati dough.

2. Mash your aloos..mix all ingredients and divide into small small balls.

3. Roll your chapati, little bit and put your stuffing into that chapti..close it properly. 

4. Roll the parathas with chapati roller into your desired shape and cook well on both 

    sides of parathas.

5. Serve hot with butter, curd, pickle, or any kind of curry.

Rasam

Rasam

This rasam is made of channa dal stock.Actually on festive seasons, we make sweet(holige, obbattu or kadubu) ie, using by channadal.When you boil channa dal in pressure cooker, strain the channa dal, the left over water is called channa dal stock.We call it as kadlebele kattu.This is used for making rasam and channa dal is used for making sweet.Instead of wasting stock you get a spicy-tangy rasam and this is a particular brahmin style recipe.Hope you will like it.

Ingredients

Channa dal stock-1 cup

Tamarind juice- 5 tbs

Jaggery-1-2 tbs

Rasam powder-1 tbs

Red chillie powder-2 tsp

Turmeric powder-1 tsp

Salt according to your taste

Tempering

Oil-4 tbs

Mustard seeds

Jeera

Asofitida or hing

curry leaves

Dried red chillie

Directions

Start with tempering, first add tamarind juice, to that keep on adding jaggery, rasam powder, red chillie powder,turmeric powder salt and let it boil for few mins about 2-3 mins.Next add channa dal stock, add water according to your consistency.Boil for about 10-15 mins.Garnish with coriander leaves.

 Taste it and tell me..Free feel to comment me...

KadleKalu Usuli

KADLEKALU USULI

Kadlekalu is usually grown in our NorthKarnataka area..It is usually used in our festive seasons especially in women festivies.This kadlekalu usuli is prepared as prasadam and as a evening snack also...

Ingredients

Kadlekalu-1 cup

Green chillie-2

Shredded coconut-1/2 cup

salt-1 to 2 tsp

Tempering

Oil-4 tbs

Mustard seeds

Jeera

Asofitida

Curry Leaves

Directions

1. Soak kadlekalu or chikpeas overnight.wash for about 1-2 times.

2.  Boil them..you can cook by your own way, what ever is convenient for you.I usually go with  pressure cooker.

3. When you are done with them.Take a kadai and start with tempering.

4. Add green chillie and saute it for a while.

5. Add boiled kadlekalu, shredded coconut and salt.Let it cook for about 5-10 mins.

6. Add 1 tsp of lemon juice.

7.Serve with coriander leaves.

   If you are preparing as a snack, you can add chopped onions after green chillie and let it cook till onions are done and rest of the process is same.

Tomato Bisiuppinakayi

Tomato Bisiuppinakayi

Tomato Bisiuppinakayi is our traditional authentic side dish which is usually prepared or served on our festive occasions.It really tastes amazing.It goes well with plain white rice.I recommend you people to try this and give a feed back on this.

Ingredients

Big tomatoes (chopped in medium size)-3

Oil-6 tbs

Red chillie powder-2 tbs

Turmaric-1 tsp

Mustard powder-1 tsp

Fenugreek powder-1/2 tsp

Jeera powder-1 tsp

Salt-2-3 tsp

Sugar-1/2 tsp

Tempering

Oil

Mustard seeds

Jeera

Asofitida- a pinch 

Curry leaves

Dried red chillies

Directions

1 Take a kadai, add oil and start with a usual tempering.

2 Add chopped tomatoes..let it cook completely..when tomatoes are done, add little water about 1/2  cup.

3 Now add red chillie powder, turmaric, mustard powder, fenugreek  powder, jeera powder, sugar and salt according to your taste.

4 Cook for about 5-10 mins.

Here you are with a great red colored and tasty bisi bisi uppinakayi....

Cabbage chutney(side dish)

CABBAGE CHUTNEY

Its a side dish served with chapati, rotti(bakhri) and  rice.It includes very simple ingredients and it takes very less time to prepare.

Ingredients

cabbage-1/4 of a whole cabbage or less also

1 tomato(ripe or unripe) doesn't matters

Green chillie 4-5

garlic 2 cloves(optional)

jeera 1tsp

salt 2tsp

Roasted groundnut powder 2 tbs

Putani pudi 1 tbs

oil for seasoning

Hing a pinch

curry leaves

Directions

In a kadai, add 2 tsp of oil.

Add chopped cabbage, tomato, green chillie, curryleaves and garlic.

Shallow fry for about 5-10 mins.

While you are about to turn off the stove then add jeera, salt and hing.Give it a good stir.

Let it cool for few mins.

Transfer into mixer jar or blender.

Add shenga pudi, putani pudi and if required some salt also.Grind it.

Transfer chutney into serving bowl with a seasoning and serve with coriander leaves.

MUDDIPALYA

MUDDIPALYA

Its our traditional side dish and its pretty famous in our Northkarnataka and its a Brahmins version of muddipalya..usually people call this as daal but we call this as Muddipalya.It is served with plain rice, rotti or bakhri.

Ingredients

1bunch of fenugreek leaves

4-5 green chillie

1/2 cup tamarind juice-

1 tsp turmeric  powder

1 cup cooked toor dal or togari bele

salt

seasoning

oil

mustard seeds

jeera

urad ki dal(uddin bele)

Channa dal(kadle bele)

asafoetida or hing

curry leaves

red chilie

Directions

In a kadai, start with a seasoning.Then add split green chillies..let it cook for few mins..

Now add chopped fenugreek leaves and cover the lid.Let it cook for few mins.

Now add tamarind juice and let it come to boil.

In the mean time get ready with your daal by slightly smashing.

Now add daal and give it a good stir.

At this point add turmeric powder and salt.Add about half cup of water and let it cook for 5-10 mins.

Serve with coriander leaves.

This recipe serves 4 people.

 

 

 

DIY SLIPPERS

Turn your waste teddy into slippers

Ingredients

Teddy's fur

Waste paper

Pencil

Thin and thick cardboard

Hot glue gun(optional)

Glue

Thread and Needle

Directions

 Take any kind of waste paper and mark your feet with pencil and cut it.

 Similarly cut your thin and thick cardboard and fur into your feet size .

 Place thin layer of cardboard on fur.

 Glue with a hot glue gun or else if you are comfortable with stitching you can directly go for stitching.

 Here I have taken white fur from teddy..it was on Teddy's leg..it was already in round shape, i have just trimmed it.

 Fold it as shown in the image and glue with hot glue gun.

 Place it as shown in the image.

 Glue the edges with hot glue gun or you can stitch also.

 Stitch the edges with thread and needle.

 Take thick piece of cardboard.

 Glue it

 Paste it and let it dry for few mins and cut the extra edges.

Here you go...Slippers are ready..