Friday, November 22, 2013

Pudi kutti hakida palya

ಪು ಡಿ ಕು ಟ್ಟಿ ಹಾ ಕಿ ದ  ಪ ಲ್ಯ 

Thursday, November 21, 2013

Palyada pudi / vegetablebath na pudi

ಪಲ್ಯ ದ  ಪುಡಿ/ವಾಂಗಿ ಬಾತ್  ಪುಡಿ  

Bengal gram dhal                 1 cup
Black gram dhal                   ¾ cup
Coriander seeds                   1 cup
Byadagi chillies                    200gms
Dry coconut grated              1 cup
Cinnamon                             2” pieces 4
Cloves                                   4

Fry all the ingredients using low flame with little oil using medium flame one by one  As you fry they give out aroma .Stop frying when the colour turns to golden brown. Transfer the spice to a plate and spread so that it cools. Crush fried chillies with your hand so that its volume reduces. Mix all the spices together and powder them in a mixer grinder. Let the powder be little coarse. Mix it with dry coconut gratings and grind again for a few minutes so that coconut mixes uniformly with the powder. Let it cool. Store it in an airtight container.

This powder is used to make palya which is called pudikuttihakidapalya "ಪುಡಿ  ಕುಟ್ಟಿಹಾಕಿದ ಪಲ್ಯ"
Vegetables used are Brinjal,Capsicum,Ivy gourd " ತೊಂಡೆ ಕಾಯಿ"cabbage, knol-khol and with mixed vegetables.
This powder is also used to prepare vegetable bath. Vangibath is very famous

Monday, November 18, 2013

sihi kumbala kai ( sweet pumpkin) mosarubajji

Sihi kumbalakai ( Sweet pumpkin) Mosarubajji
This is a simple recipe and also tastes good. You can also prepare it very fast.


Sweet pumpkin     ½Kg
Curds                    2 cups well beaten
Salt                        to taste
Coriander leaves -   chopped 2 table spoons

For seasoning

Oil                       1 table spoon
Red chillies         2 or 3 cut into pieces
Mustard seeds    ½ teaspoon
Cumin seeds       ½ teaspoon
Asafoetida          1 pinch
Curry leaves        2 sprigs


Peel Pumpkin and cut in to big pieces and cook in a pressure pan for 3 to 4 minutes with ½ teaspoon of salt and ¼ cup of water. Allow to cool. Mash pumpkin well.
To this add beaten curds and salt to taste.
Heat oil in a pan and add mustard seeds cumin seeds and red chilli pieces. When seeds splutter add curry leaves and mix.
Pour this seasoning to the pumpkin and curd mixture. Mix well. And garnish with coriander leaves.
If you want mosaru bajji to be spicy you can use green chillies instead of red chillies.
This type of Mosaru bajji can be prepared with sweet potato and potato.