Saturday, 7 February 2015

Horsegram Dosa/Huralikalu Dose

It has been ages that I opened my blog, now that I really don't find time for this passion to keep going, you may only see me once in a while with such cooking updates. Today I share something that I learnt from a foodie group in Facebook and all credits to Ms. Vinutha Rao from whom I learnt this, and many thanks to my dear friend Smitha for getting me horsegram all the way from India that was not available for me here, this was in fact tried by many in that group and I have been preparing it from past 3-4 months, but never do I get an opportunity to click and write. It is a perfect crisp dosa that is very healthy and delicious. Today decided to sit for a while just to update this recipe. I wonder how working women manage cooking and posting regularly. It seems to be very hectic for me. With no further talks I go to recipe. 

Ingredients:
Raw rice- 2cups (I used sona masoori, original recipe calls for idli rice)
Horse gram/Huralikalu- ½ cup
Methi seeds-1tbsp
Beaten rice/Avalakki/Poha- fistful
Salt to taste


Recipe:
  1. Soak all the above ingredients for around 8 hours.Grind them together to a fine dosa batter and ferment overnight.
  2. Next morning, mix well the fermented batter and take a ladle full of batter  and put it on a very hot tawa/skillet.
  3. Spread into the shape of dosa and cover and cook till you see steam for just a minute or so, now open and cook for a while, smear fat on top, be it oil or ghee. Cook for a while and serve hot with any chutney of your choice.




Tips:
If you like a little crisp dosa make sure that the batter is not extremely fine ground, meaning to say that it should be ground well like any dosa batter but when you touch you must be able to feel the coarseness a bit.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Saturday, 27 December 2014

Jeegujje odina palya/ Breadfruit peel dry side dish

Few days back had some problem with laptop, even now not in a good condition it is and unable to use it. Hence blogging is further affected. Well, as I promised I decided to type the recipe of the jeegujje/breadfruit peel side today. This was something which I learnt after my marriage (almost all cooking I learnt is after marriage) , but have tasted rest few authentic dishes at my mother's place but this one was special for me as I had it for the first time at my husband's place. This recipe I learnt from my mother in law. Here I take you straight to the recipe.

Friday, 12 December 2014

Jeegujje melogara/Breadfruit majjigehuli/Breadfruit in yogurt and coconut gravy

Seeing breadfruit here in Indian shop was a surprise to Mr. S and he brought it home few days back, asked me to prepare yogurt and coconut based curry which is his favorite, he just loves all possible vegetables in this yogurt and coconut gravy. Last Sunday we all had an awesome lunch with jeegujje(local name we use in D.K in India) majjigehuli and rice for lunch. I knew almost all other items we can prepare out of this but to my surprise I learnt a recipe of side dish from the peels of this breadfruit which also accompanied our lunch platter. Stay tuned to get the recipe of that dry side dish that I learnt from my mother in law.Here is the recipe of breadfruit peel dry side dish
To know what breadfruit is and how it looks like check out the link: BREADFRUIT
Here I share the recipe.

Friday, 28 November 2014

Ayurvedic Indian Cooking Workshop during India Bremen Week in Germany on 27.11.2014

Having left this blog unattended, I wasn't feeling so good about it. But as believed, when one has real willingness, nothing can stop you from attaining that. My small blog has brought me an opportunity to be a part of Ayurvedic Indian Cooking Workshop conducted as a part of India- Bremen Week in Germany. I was given a chance to conduct a workshop for a group of around 12 people who registered for this workshop.
Though this was my first opportunity, I could deliver my best and was quite satisfied to get good feedback from each and everyone. Now I have enough confidence to take up any upcoming workshops related to vegetarian cooking.

I here share few pictures of the workshop.



















This was the feedback by one of the participant named Simone I got through mail, in his own words


Hey Sangeetha,

I would like to say THANK YOU for the great cooking course last night. It was a pleasure to meet you and your family and I had a lot of fun cooking with you together. Of course I looked already on your blog J

If you offer new courses please let me know, I am really interested to get in touch with the Indian culture / kitchen.

Have a nice weekend and kind regards, Simone

Simone Biederbeck


Signing off till I am back again!

Sunday, 31 August 2014

Green gram and potatoes gravy/ Chilkewali moong aur aloo ki sabji

Just I paused as I started scribbling here, just to have a look how I came till here, a flashback, went through each recipe, each post till date and I am bewildered to note that I came a long way through. 2 months back I lost all my pictures related to blog posts I had, got erased from the system as it crashed, Had I kept a back up, I would not have faced this. Saddest part was that I could get back all other pictures except for those that were stored in meant for my blog. With the hustle to get settled in a new house I just forgot what all I stored and had meant to be posted. It was painful as I had so many pictures and now with my job I find it more difficult to cope up with blogging. Dear blogger friends, these days I don't even get time to log in to my mailbox, hence no time to do blog hopping nor blogging, hope I will get back once for all like before. Unlike before you may not see many posts often, but I cannot leave blogging. I just cannot because this is where I found peace and life. And many thanks to my lovely readers out there. Though the pace of blogging for sure has reduced, no regrets do I have, as I can do this whenever I want, no deadlines like any other job. So today I am here after 2 months. A long gap indeed when I look back, as I see days when I used to have one post per day. Today I have a simple green gram and potatoes gravy that goes well with rotis/ parathas. It can be prepared easily with all ingredients that are readily available. It is a great combination with rice too. This is how I prepared.