Cut Mirchi | Mirapakaya bajji

Cut Mirchi is a popular snack in Andhra. It is made with slit green peppers dipped in a spicy chickpea batter and deep fried twice in hot oil.

Ingredients

5 Green peppers, slit length wise and seeds removed

1 cup of Chickpea flour

1/4 tsp Asafoetida (hing)

1/2 tsp Red chili powder

1/2 cup water

Salt

Oil for deep frying

For garnishing-

1 Red onion, finely chopped

1/2 cup of Cilantro, finely chopped

Juice of 1 lemon

Chat masala

Method

• In a large mixing bowl, mix chickpea flour, asafoetida, red chili powder, water and salt
• Heat oil for deep frying
• Dip green peppers in chickpea batter and gently leave it in oil
• Fry until it turns golden brown. Use a absorbent paper to drain excess oil
• Now cut the fried green pepper fritters into 1 inch pieces
• Put the cut pieces of green pepper fritters back in hot oil. Fry until it turns brown and crispy. Use absorbent paper to drain excess oil
• Garnish with red onions, cilantro, lemon and chat masala

Pudina Rice | Mint rice

Pudina Rice is an aromatic rice dish made from mint leaves  and it is extremely flavorful.  Mint is one of the oldest herb which is widely used.  It has many health benefits like- it helps dealing with skin irritations, used in teeth whitening, removes toxins from body and reduces irritated bowel syndromes.  

This is the first recipe I learn't from my mother-in-law. I loved this recipe instantly because of the fragrance from mint leaves.

Ingredients

4 tsp oil

2 Bay leaves

4 Cloves

2 small sticks of Cinnamon

4 Cardamom

2 Javitri (mace)

1 tsp Fennel seeds

4 Garlic cloves, paste

1 inch piece of Ginger, paste

4 Green chilies, cut lengthwise

1 Onion, cut lengthwise

1 bunch of Mint leaves

2 cups of Basmati rice

2 tsp Lemin Juice

2 1/2 cups of water

Salt

Method

• In a pan, heat oil. when it is smoky add bay leaves, cloves, cinamon, cardamon, mace and fennel seeds. Then add ginger- garlic paste, green chilies and onions. Saute until onions turn transparent
• Wash rice in water and add it to the pan
• Add water and adjust salt as per taste
• Grind mint leaves with little water. When water in the  starts to boil, add pureed mint  and lemon juice. Stir well. Cover the pan and cook in low heat for 10- 15 minutes until rice is completely cooked
• Serve hot with raita

Note:  This recipe can be made in pressure cooker. After adding mint leaves, pressure cook rice for 2 whistles

Heerekai- Kayi-Sasive Palya | Chinese Okra-Coconut-Mustard Fry

Heerekai-Kayi-Sasive Playa is a recipe from South Canara Cuisine. It is made with finely chopped beetroot cooked in ground coconut-mustard paste. The South Canara recipes liberally use coconut in many dishes. 

This recipe is quiet simple and uses just 5 ingredients - Chinese okra, coconut, mustard seeds, chilies and turmeric. Seasoning is optional. 

Ingredients

1 nos. Chinese Okra, finely chopped

1/2 tsp lemon juice (optional)

For ground spice paste

1/2 cup Freshly grated coconut

1/2 tsp Mustard seeds

1/4 tsp Turmeric Powder

3 Green Chilies

Salt

For Seasoning (optional)

1 tsp ghee

1 tsp Mustard seeds

1 tsp Bengal gram

1 sprig of curry leaves

pinch of Asafoetida (hing)

Method

1. Blanch chinese okra in 1/2 cup of hot water with a little salt  for 5 minutes
2. Grind coconut, mustard seeds, turmeric powder and green chilies
3. Add the ground paste blanched chinese okra and stir for 2 - 3 minutes
4. In another pan, heat ghee, add mustard seeds, bengal gram, curry leaves and hing. When it starts to splutter pour the seasoning to the chinese okra which is already cooking. Adjust salt as per taste. Mix well
5. Garnish with coriander leaves. Serve hot with steamed rice and curry

Beetroot Kayi Sasive Palya | Beet-Coconut-Mustard fry

Beetroot-Kayi-Sasive Playa is a recipe from South Canara Cuisine. It is made with finely chopped beetroot cooked in ground coconut-mustard paste. The South Canara recipes liberally use coconut in many dishes. The presence of  tropical fruits and vegetables which are locally grown like jack fruit, mango, amtekaayi, raw banana, cucumber is felt  in this cuisine.

I am pleased to have met Mrs. K.V.Bhagirathi Ganesh who shared this recipe with me. All credit for this recipe goes to her :-)

Ingredients

2 nos. Beetroot, finely chopped

1/2 tsp lemon juice (optional)

For ground spice paste

1/2 cup Freshly grated coconut

1/2 tsp Mustard seeds

1/4 tsp Turmeric Powder

3 Green Chilies

Salt

For Seasoning

1 tsp ghee

1 tsp Mustard seeds

1 tsp Bengal gram

1 sprig of curry leaves

pinch of Asafoetida (hing)

Method

1. Blanch beetroot in hot water with a little salt  for 5 minutes
2. Grind coconut, mustard seeds, turmeric powder and green chilies
3. Add the ground paste blanched beetroot and stir for 2 - 3 minutes
4. In another pan, heat ghee, add mustard seeds, bengal gram, curry leaves and hing. When it starts to splutter pour the seasoning to the beetroot which is already cooking. Adjust salt as per taste. Mix well
5. Garnish with coriander leaves. Serve hot with steamed rice and curry

Tomato Gojju

Tomato Gojju with chapathi is the best food to cook on a tiring day. It not only takes less time to cook but also uses basic ingredients form kitchen pantry. 

I think we all have taken tomato gojju and chapathi for lunch. It the easiest recipe to do on a busy weekday!!

The savoriness  from tomato blends very well with different condiments like mustard, hing, curry leaves and onions which is spiced up with a touch of hot green chilies!!

Ingredients

4 Tomatoes, finely chopped

1 Onion, finely chopped

2 tsp oil

1 tsp Mustard seeds

2 tsp Bengal gram

1 sprig of curry leaves

4 green chilies, finely chopped

1/2 tsp Red Chili powder

1/4 tsp Turmeric powder

Salt

Method

• Heat oil in a sauce pan. When it turns smoky, add mustard seeds, bengal gram, green chilies and curry leaves. 
• As the mustard seeds start to splutter, add onions and saute until it turns transparent
• Add tomatoes, red chili powder and turmeric. Cook in low heat until tomatoes are completely cooked
• Adjust salt as per taste
• Serve hot with chapathi

Kadalekalu Saaru | Channa Curry

Kadalekalu Saaru is a delectable curry made with kala channa or kadalekalu  in a coconut based gravy. Its an authentic curry based from green belt region of Karnataka which include places like Mandya, Mysore and surrounding villages. This is a farmers food rich in protein. It is mainly served with steamed rice or ragi ball.

Kadalekalu saru is one of the staple diet food at home. My mom makes them for dosa and idli which is a great accompaniment. 

Ingredients

2 cups Kadalekalu (kala channa), soaked in water for 5 hours

1 tomato diced

1 potato, diced

salt

  

For the masala

1 cup freshly grated coconut

1 Onion, diced

2 tsp Coriander powder

1/2 tsp Red chili powder

For seasoning

2 tsp oil

1 tsp Mustard seeds

1 tsp Jeera

1 sprig Curry leaves

Method

• Cook kadalekalu and potato in pressure cooker with 4 cups of water for 15 minutes
• In a pan, add 1 tsp oil and add onions. Saute until it turns brown
• Grind coconut, fried onions, coriander powder and red chili powder. Add water as needed
• Now add the masala to the cooked kadalekalu. Also add diced tomatoes and adjust salt as per taste. Simmer it for 10 minutes
• In a pan, heat oil. When it turns smoky, add mustard seeds, cumin seeds and curry leaves. Add seasoning to the curry
• Serve hot with steamed rice

Nandu Thokku | Crab Dry Curry

For those who miss mummy's food, then this is the recipe worth to try for :-) 

Sometimes PG yearns for my mother-in-law's recipes who is an expert cook. So I  learn't Nandu Thokku from my mother-in-law. PG was overjoyed with this scrumptious dish.

The aroma from freshly ground spice paste cooked with crab adds a lots of flavors. This recipe need to be slow cooked so that crab blends well with the masala.

Ingredients

1 Kg Crab

For masala

3 Onions, diced

2 Tomatoes, diced

6 Garlic cloves

Small piece of Ginger

1 tsp poppy seeds

4 Green chilies

1 cup freshly grated coconut

2 tsp Roasted Channa (Daliya)

1 tsp Fennel seeds

For Seasoning

4 tsp Oil

1 tsp Mustard seeds

1 tsp Fennel seeds

1 sprig of curry leaves

1/2 tsp Turmeric

Salt

Method

• In a heavy bottomed vessel, fry onions, tomatoes, garlic, ginger and chilies

• Roast poppy seeds separately

• First make a smooth paste of coconut, daliya, fennel seeds and poppy seeds. Then add sauteed vegetables and grind it

• In the same dish, heat oil. when it is smoky, add mustard seeds, fennel seeds and curry leaves. When it starts to splutter add the ground masala

• Add turmeric powder and adjust salt as per taste. Saute in low heat

• Add already cleaned crab and mix well. Cover the vessel and cook in low heat for 15 - 20 minutes

• Serve hot with steamed rice