MEC: Sweets 'n' Savouries ROUND UP & an Upcoming event...

Dear Friends!!! :) Hope all is well at your end and the spirit of the holiday season has kicked in. Hope you all had a wonderful Thanks giving..... !! The round-up for the "MEC :Sweets ‘n’ Savouries”" is ready .... Thank you a ton for participating and sending in your lovely delicious entries. Here are all the yummy entries.

A New Event: I will be starting an event called "Herb ‘a’ Month" where I will be posting the name of a Herb on my blog on the first of every month and looking forward for any entries which uses this herb by the end of the month. Please let me know if any of you would be interested in hosting this for any months for 2010 with your favourite herbs. You can send an email to Brindavans@gmail.com

MEC: Sweets 'n' Savouries Round-Up

Microwave Poha Chivda by Cham from http://spice-club.blogspot.com/2009/11/microwave-poha-chivda.html

Pasta Payasam by Priya Srinivasan from http://enveetukitchen.blogspot.com/2009/10/microwave-pasta-payasam.html

Microwave Pumpkin & Coconut Halwa by PriyaSuresh from http://priyaeasyntastyrecipes.blogspot.com/2009/11/microwave-pumpkin-n-coconut-halwa.html

Badamhalwa by Anu Venkat from http://anuradhavenkatesh.blogspot.com/2009/11/badam-alwa-in-15-minutesmicrowave-dish.html

Gummadikaya Halwa/Wintermelon Halwa by Suma Gandlur from http://veggieplatter.blogspot.com/2009/11/winter-melon-halwa-gummadikaya-halwa.html

Micrwave Butternut Squash and Barley Kesari by PriyaSuresh from http://priyaeasyntastyrecipes.blogspot.com/2009/11/mw-butternut-squash-barley-kesari.html

Micrwave Beetroot Halwa by Priya Srinivasan from http://enveetukitchen.blogspot.com/2009/10/microwave-beetroot-halwa.html

Gajarpaak by Priya Srinivasan from http://enveetukitchen.blogspot.com/2009/11/gajarpaak-microwave-version.html

Microwave Besan Ladoo by Srivalli from http://spicingyourlife.blogspot.com/2009/11/microwave-besan-ladoo.html

Chaaler Payesh (Rice Kheer) by Malini Basu from http://malini-recipe.blogspot.com/2009/11/chaaler-payesh-rice-kheer.html

Carrot Halwa by Lissie from http://saltandspice.org/2009/11/23/microwave-carrot-halwa/

Green Peas Chayote Adai –Pancake by Kamala Bhoopathy from http://www.cookatease.com/green-peas-chayote-adai-pancake

Baked Mutsu Apples by Susan from http://thewellseasonedcook.blogspot.com/2009/11/all-about-eve-baked-mutsu-apples.html

Vermicilli Kesari by Radhika from http://ticklingpalates.blogspot.com/2009/11/semiya-vermicelli-kesari.html

Announcing Microwave Easy Cooking: Nov Event (Theme: Sweets 'n' Savories)

Microwave Easy Cooking November Event

Dear Friends,

It is my turn to host this months Microwave Easy Cooking event started by Srivalli from Cooking4AllSeasons..Due to many impending festivals and holidays, I thought the theme of Microwave Sweets 'n Savories would be perfect...

This is an invitation for all the food lovers, wanting to use Microwave for cooking to participate in this Event.

Here are some details & rules around this event:

1. Cook any item based on the Microwave Sweets 'n' Savories theme in a Microwave and post it on your blog from now till the last date of the month.

Note: Posts on Safety, Tips and other things related to Microwave cooking are also most welcome.Multiple recipes are permitted and Recipes submitted to other events are also permitted. Recipes from archives can be accepted ONLY if updated as current posts. Again since this is a microwave special , assistance with other kitchen gadgets can be used but absolutely 'NO' cooking should be done on a stove top.2. Add a link back to this event announcement, and feel free to use this logo:

2. Please send me an e-mail to Brindavans@gmail.com with the following info.

* Subject Line: MEC : Sweets 'n' Savories

* Your name

* Your post link

* A picture of the dish.

4. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

5. Deadline is November 30 of the Month and the round up will be posted during the first week of following month.

6. Kindly link your entry to the Announcement page as well.

Looking forward to all the delicious entries for making this event a success. Thank you all in advance...

--Paru..
(www.brindavanrecipes.blogspot.com)

Halbai/Nampalaka/Sweet Rice-Coconut Fudge

Halbai- A sweet Rice Fudge

Halbai is a very simple and delicious sweet generally made in different parts of Karnataka. It is also known by the name 'Nampalaka'. This needs only 3 basic ingrediants and the results are amazing. It has a texture like a fudge and quite tooth friendly due to its soft texture. This sweet always reminds me of my beloved late grandfather who luved this sweet and often requested my grandmother to make it. I made this sweet in fond memory of him.

Here is what you need:

1 cup white rice( soaked for 3hrs)

1/2 cup fresh grated coconut

3/4 cup grated jaggery

1/2 tsp cardamom powder

Method: Grind all the 4 ingrediants with little water to a fine paste. Take a heavy bottom kadai and add the paste and keep stirring on a medium flame for 6-7minutes till the mixture caves in together and starts to harden. Pour this on a greased flat pan. When warm, cut into pieces and serve.. Since it has coconut, it can be refrigerated and stored up to 3days.

A peek at my garden...

My little Garden

Friends..here is a small peek at my garden. Roses graced my garden this year. This was the first year I planted roses. Have some everyday veggies including zuchini, cucumbers, serano peppers, jalapeno peppers, okra, mint, lavender and varieties of tomatoes.. I had pints of blueberries and apples growing this time..

Would love to hear from you about any gardening experiences or tips...

Bise Bele Bath / Spicy vegetable Rice

Bise Bele Bath is a authentic Karnataka speciality. It is a spicy flavourful rice dish with an array of vegetables and blend of aromatic spices cooked to perfection with rice.. Here is how you make:

Here is the recipe..Enjoy..
You need:
cups mixed vegetables (carrots, beans, peas, 1 potato, 1/2capsicum, cauliflower)
1 medium sized tomato chopped
1.5 cup toor dal washed
1tsp turmeric
1 tsp tamarind juice/lime juice
For seasoning:2tbsps ghee/oil-ghee mixture, a few cashews (optional), 2 dried red chillies,, 1tsp mustard seeds, ½ tsp hing (asafetida), 1tsp jeera, 1 sprig curry leaves
2-3tbsps Bise bele bath powder (MTR bise bele bath powder/paste is quite good if you can get access to that.)
Boiled white rice 1.5 -2cups

In case you do not have this powder, here is a trick that might help you. Grind Sāmbhar powder with some cinnamon (1/2” piece) and 2 cloves.

Method: Pressure cook vegetables and dal together with plenty water and turmeric till dal is well cooked. In a big pan, add the boiled dal-veggie mixture, to this add the boiled rice. Make sure the content of rice is less than the dal mixture and adjust the water accordingly. Let it be watery as the more it boils the more it thickens. Now add the chopped tomato and mix. The trick to knowing when this is complete is that the tomato should be boiled well. Add tamarind paste/lime juice; add salt per your taste. Now add the Bise bele bath powder and mix well. You can adjust the spice level based on your individual need. Close the lid and let it boil well in a medium flame for about 5-8 minutes till everything comes together. Finally in a separate pan, add ghee, when it is hot add mustard till it splutters. Now add the rest of the ingredients and switch off the heat. Add this to the bise bele bath and mix well and serve with raita…

Barley-Hesarabele Payasa/ Barley-Moongdal Kheer

Barley Moongdal Payasam
Barley is not a very common cereal grain used on a daily basis. However, it is a very healthy grain containing lots of essential amino acids used to control blood sugar and cholesterol. In fact Barley is prescribed for many stomach related ailments. Here is a very delicious Payasa/Kheer made with barley . This is absolutely delicious and very simple to make.
You need;
1 cup barley soaked for 2-3 hours in clean water
Boil the soaked barley for 5mins in boiling water and let it stand for 30minutes. Each grain absorbs all the water and plumps up and ready to use.
Boiled Moongdal -1/4 cup
Jaggery1/2cup
a pinch of saffron
cardamon powder- 1/2tsp
1/2 cup milk
Sugar cane pieces (optional)
Coconut pieces(optional)
To make
In a thick kadai, heat jaggery with 1/2 cup of water till it melts. To this add the boiled Barley and moong dal till its all mixed well. Boil for another 5minutes. Add saffron, cardamom powder and milk and boil for a minute or two. Finally add the coconut pieces and sugar cane pieces and mix well. Serve this warm or chilled.

Usli/Sprout Salad/Sprout kosambari

Kaalu Usli/Sprout Salad
Sprouts are known for their nutrition. Almost any variety of whole lentils, beans can be sprouted with moisture and little heat. Here is a very colorful Sprout Usli which is healthy, tasty and extremely simple..

You need:
1 cup of mixed sprouts( I have used moong sprouts and channa dal sprouts)
1 serano pepper slit ( or use a regular green chilly)
1tbsp lime juice
1tbsp grated fresh coconut
a pinch of jeera powder
To season:
1tsp oil, 1tsp mustard seeds, 1/2tsp urad dal, 1/2 tsp channa dal, a pinch of turmeric
In a pan, prepare the seasoning and when this cools, add the fresh sprouts, coconut, lime juice and jeera powder and toss well till it is well coated. Serve this with other veggies or eat as is..

To sprout: Soak moong dal, whole channa dal overnight with clean water. In the morning, drain and place this in a dark vessel. Cover this with a wet tissue paper or wet muslin cloth. Keep it in a dark warm place for atleast 10hrs. Refrigerate the sprouts and use as needed.

Kempu Menasinakai Tokku/Red chilly pickle/ koravi karam

Red Chilly Pickle

Menasinakai Tokku/ Red Chilly Pickle/Tokku/Koravi Karam
This is another classic recipe from my grandma's kitchen. Whether it is in Karnataka or Andhra, this Tokku is very famous and a great relish for spicy food lovers.

You need;
1 cup ripe red chillies ( wash and pat dry)
1tbps oil (preferably seasame if you have or peanut oil)
Dry roast 1tbsp fenugreek seeds and powder
1tbsp dry coconut(optional)
1tsp tamarind concentrate
salt to taste
For seasoning: 1tsp oil, 1tsp mustard seeds, 1/2tsp hing, a pinch of turmeric

Method:
In a kadai, heat oil till smoking and roast the chillies till they wilt and begin to charr (Take extra care not to keep your face close to the kadai as sometimes the chillies tend to burst.)
Allow this to cool,
In a mixer grind the chillies , fenugrrek powder, coconut, tamarind and salt without adding any water. Season this well with the mustard, hing and turmeric mixture and store it in airtight clean bottles.

Serve this with hot rice and ghee or chapati, rotti anything you like...

Churmuri/Churmuri Chat

Churmuri /Churmuri Chat

Whether its Mandakki or Churmuri, dont we all love it..Churmuri is a light snack made with kadlepuri or Murmure..Cart vendors in karnataka sell this with roasted peanuts and other savouries mixed which is absolutely delicious..
To make you need
2 cups Kadlepuri/murmure/borugulu/marmaralu
1/2 cup fresh grated carrot
1/2 cup chopped red onions
1/4 cup chopped cilantro
1/2 cup roasted peanuts
1tsp lime juice
To season:
1tbsp oil, a pinch of hing, a sprig of curry leaves, 1/2tsp red chilly flakes or chopped green chillies
2 tsp menthyada hittu (optional)/ dalia powder

To make:
In a kadai, prepare the seasoning by heating oil and adding al the ingredients in the seasoning. Now add the grated carrot,roasted peanuts and mix well. Add lime juice and switch off the stove and let it cool. Mix the chopped onion.
To make churmuri: Mix kadlepuri with this masala and serve immediately.
To make churmuri chat: Take 3-4 small puris (Masala puri), add a tsp of the carrot mixture and serve..

Appe/Gunta Panganalu/Paniyaram with Hunasekai Thokku/chintakai Pachadi

Gunta Panganalu

Appe/

“Appe” /”Gunta Panganalu”/ “Paniyaram” is authentic to every region in India. Whether it is made as a dessert or a savoury breakfast, its absolutely delicious and extremely simple to make with the right tools on hand.
Udupi region boasts of differents kinds of Appe, uddina appe, Bella-Bale Appe are served in most udupi homes as a breakfast specialty.

Here is my favourite Uddina Appe also known as Gunta Panganalu in Andhra served with delicious Hunase Thokku/Chintakai Pachadi.

To make Appe you need
1 cup washed Urad dal
1.5 cups washed long grain rice
2 big onions finely chopped
5-6 green chillies finely diced
1tbsp jeera
1/2tsp hing
1cup chopped cilantro (preferably with stalks)
1tbsps fresh grated coconut/coconut pieces (optional)
Salt- 2tsps
Method:
Soak the dal and rice for 4hrs. Grind the mixture to a very fine paste with little water and add 2tsp salt. The consistency should be that of idli batter. Ferment it overnight or for atleast 6-8 hours in a warm place.
Once it is fermented, mix all the other ingredients. Now apply oil to the Appe pan/ableskewer pan, add a tbsp of batter and cook till it is crisp and golden brown on medium heat. Now flip and cook the other side uncovered till it is crisp.
Serve this hot with chutney of your choice..

Hunase Tokku/Chintakai Pachadi:
1cup raw tamarind pieces with skin
½ cup green chillies
1tsp fenugreek powder
1/2tsp turmeric
Salt
Grind everything together and season with hot oil and mustard seeds with hing…

Jolada Rotti/Jonna Rotti with Avarekalu-Erulli Huli/Sambhar

Who would not love the warm Jolada Rotti or Jonna Rotti with any special gravy for a warm wintery night??..Well, here is how you make a simple no fuss jolada rotti which is not very intimidating and an equally delicious Avarekalu-Erulli sambhar..

Jolada Rotti:
1cup Jowar/maize flour
1.5cups water

Take a heavy bottomed vessel and boil water. To this add the jowar flower close a lid. Switch off the flame after a minute. After2-3 minutes, mix the mixture well and cool a little till you can handle the mixture with your palm.
Since making unbreakable rottis takes years of skill, I always make palm sized rottis which I can comfortably handlewithout any breaks..
Wet your palms or even rub a tsp of butter or ghee. Take a golf ball sized mixture and knead well till there are no lumps and it is very smooth. spread it on one palm with the help of another hand. Shift this to a skillet on medium heat. The most important step to keep these rotis soft is to dip fingers in cold water and wet the top of the rotis. Now flip it when brown spots begin to appear and apply very little water on the other side and roast it till it is done.

Enjoy this with butter, Yennegai or any sambhar of your choice..

For Avarekalu-Erulli Huli/sambhar
Boil 1/2 cup toor dal and mash well.
Boil 1 cup ar Avarekalu-Erulli sambharvarekalu and 1/2 onion chopped into strings.
Grind
1tsp jeera
1/2 tsp hing
2tsps dhania seeds
1/4tsp pepper
2tsps sambhar powder of your choice
1tsp boiled avarekalu
1/2cup coconut
1tsp tamarind paste

Mix the ground paste with dall and the boiled avareklau and onion till all the flavours come togother. Add salt and season with hing,mustard and jeera..

Awards:

My friend Archy from http://www.archysrecipes.com/ has passed the 'You are a Sweet Heart' and the 'Circle of Friends' award which I have displayed on my side bar..Thanks for these awards Archy.. I would like to pass these to all my blogger friends who have visited and taken time to comment on this blog..

Malnadu Tarakari Saagu/ Vegetable Saagu

Malnadu Saagu
This is a very famous saagu in the regions of Malenadu..This is very nutrious with lots of vegetables and with layers of flavour..This is served in small containers called 'doppe's made with leaves of kohlrabi/navkolu/Noolkolu/Navilkosu. This is traditionally served with hot puris/chapatis or can be even thinned down and taken as soup..

You need:
2 cups of vegetables (you can use a combination of kohlrabi/navilkosu, seemebadnekai/chayote, yam and carrots or any vegetables you like..) boil in a pressure cooker with little water or microwave with a cup of water till tender but firm.
1onion chopped
1tomato chopped
2 serano peppers slit(optional)
To grind:
1tbsp channa dal
1.5 tbsp urad dal
2tbsp dhania seeds
1inch cinnamon stick
3cloves
1moggu
2tbsp poppy seeds
5 green chilles
hand ful of mint leaves (optional)
2tbps dried coconut
1red chilly

In a kadai, heat a tsp of oil and roast all the ingredients over medium heat till they leave a good aroma and well roasted and make a powder.. This powder can be stored and used in other curries as well.
In a big thick vessel, heat a tsp of oil, add seasonings( mustard, jeera, and hing). Now add chopped onion and fry till translucent. Now add tomato and add a little salt and cook till the tomato is soft. Now add all the boiled vegetables with the water and mix well and boil for 5minutes. Now add 2tbsps of the ground masala powder, adjust the salt and boil till the desired consistency is reached.. ENJOY...

Avarekalu Rotti with Jawali kai kuttu palya

Avarekai also known as Lilva bean or Cow Beans is a winter speciality..Generally harvested before Sankranti festival, this bean is very flavorful with a unique texture. In many parts of Karnataka, this bean graces many dishes ranging from Sambhar , dal, Upma, dosas, rottis, curries and even sweets.

Here is an authentic Rice bread made exclusively with avarekai and scallions. It is very delicious and very simple to make.

To make the Avarekalu rotti you need:
1 cup boiled avarekai beans ( if you cannot find it, you can use lima beans or any other beans u like. If you find the dried beans, just dry roast them till they pop and boil them). Boil with 2 cups of water and do not strain the water.
1 bunch of spring onions/scallions chopped
1 cup chopped dhania leaves/cilantro
2 medium red onions chopped
2 cups rice flour
1cup very sour yogurt
Green chilies –6-7
Red chilly flakes (optional)
Hing- 1tsp
1tbsp jeera/cumin seeds
A pinch of turmeric
Salt to taste
Grated coconut (1/2 cup)

Method: Mix all the dry ingredients first and then add all the vegetables and coconut. Finally add yogurt and mix into a chapatti like soft dough. Cover and let it sit for 15mins. Now take a flat pan and smear with oil so that it wont stick. Also rub oil on ur finger tips, take a big orange sized ball of dough and spread on the flat pan gently with ur fingers so that it is equally spread in all directions. Spread it as thin as possible. On a medium flame roast this so that it cooks well. Add a tsp of oil around. Once golden spots begin to appear, Take it off from the stove and serve with a dollop of butter/ghee and any playa you like.

Cluster beans/Jawali kai kuttu playa Typically Rotti is served with this authentic Palya which is very healthy and delicious..This dish can be made both dry as well as a gravy version.

You need:
2 cups of cleaned jawali kai/chikkadikai/cluster beans

Grind together
with ¼ cup water
1tsps besan
½ cup coconut
1 tsp jeera
A pinch o hing
4-5 green chillies
Seasoning: 1tbsp oil, mustard seeds, hing, curry leaves

Method: Typically kuttu playa is made by pounding the raw beans till its broken and mushy. But we can drop it in a mixer or a food processor and pulse it for a few secons to do the same process. Microwave this mixture for 7mins with very little water till the beans are cooked

Take a Kadai and add all the seasonins in the oil. Now add the ground paste and fry for 3-4mins till all the besan cooks well. If you need a gravy version you can add water at this point or else, add the cooked mushy beans, add salt and mix well for 2-3minutes and serve. This can also be eaten with rice or chapatti.

Akki Shavige / Spicy Rice Noodles/ Sarsvathulu

“Akki Shavige” is a delicacy anywhere in Karnataka. People make this in many ways and no matter what spices you use, it tastes excellent. To make the Shavige itself is a big process but worth it. This is another favorite Udupi Tiffin generally served throughout the year. This dish is more special to me since it is unique from the regular Akki Shavige (Spiced Rice Noodles) and I am a big peanut fan... Try this simple dish and you will not be disappointed. It is Spicy, savoury, sweet and tangy..

You need:
2 to 2.5 cups boiled rice noodles (you can use the instant rice noodles if you wish)
1 chopped green pepper/capsicum
2 Serrano peppers chopped (you can use 5-6 green chillies instead)
1 medium onion chopped ( I prefer white or yellow onion for this one)
½ cup roasted coarse ground unsalted peanuts (Again use the store brought roasted peanuts if u wish, they taste equally great)
2 tsps Menthyada hittu (this is a spiced powder generally made by roasting different dals together and grinding it) –If you don’t have this, you may use the regular besan with a pinch of red chilly powder mixed in it.
Juice of a lime

For seasoning:
1tbsp oil (mix peanut oil or olive oil with coconut oil if u prefer for more flavor), 1tsp mustard, 1tsp jeera, 1tsp urad dal, 2tsp channa dal, a pinch of turmeric, 1/4tsp hing and a sprig of curry leaves.

Method:

In a kadai, heat oil and add mustard seeds. When it splutters add the rest of the seasonings and fry for a minute. Now when the dals turn slightly golden, add the green chillies and add onions immediately. Fry for a minute or 2 till they are translucent. We do not want to caramelize the onions. Now add the green pepper and fry for 3minutes till it gets slightly soft. To this add the besan or the menthyada hittu and mix well. Now add the peanut powder, mix well and cover the kadai with a lid. After 3minutes, mix everything well, add salt and now switch of the stove. Add the boiled noodles and make sure you mix very well. This is the most important step. Finally when all the noodles are coated with this peanut mixture, add lime juice and serve..

Traditionally this can be had with coconut chutney but tastes equally good standalone..

Enjoy & Let me know your comments..

Udupi Dhania Sambhar with Chutney Palya

This is a very delicious and a simple vegetable udupi sambhar. When you need something comforting & are bored of using your regular sambhar powders, this is a sweet surprise.

Chutney palya is a very easy and nutritious palya which can be prepared in a few minutes. This goes well with sambhar and rice..

For Dhania Udupi Sambhar:
2 cups mixed vegetables
1 cup toor dal
To grind
2tsp regular sambhar powder (use whatever u have on hand, I have used MTR sambhar powder)
2tbsp coriender seeds ( do not roast)
1tbsp fresh grated coconut
1/4tsp hing
Grind everything to a paste using water.

2tsp tamarind paste ( or 1tsp tamarind date chutney)
salt
optional: 1tsp of coconut oil
Method:
Pressure cook dal with vegetables adding a pinch of turmeric with3cups water. In a kadai, add seasoning using a tsp of oil, 1tsp mustard seeds, a pinch of hing and a sprig of curry leaves. To this add the cooked vegetable dal mixture and mix well. Now add the ground paste, salt and a tsp of tamarind date chutney. I have used this since I like the sambhar a little sweet. This is entirely opitional. Bring it to a boil..Switch off the stove. Now add a tsp of coconut oil and mix well..
Enjoy this Udupi sambhar with steaming rice..

Chutney Palya
This is an extremely simple palya loaded with nutrition and a 2minute affair..To make this you need..
1package --cole slaw mix ( you can also shred cabbage, radish and carrot separately and mix them for this)
1tsp chutney powder ( you may use rasam powder if u like)
1/2 tsp dhania powder
seasoning
Method:
In a kadai, heat a tsp of oil. Add mustard seeds, 1tsp urad dal and a tsp of channa dal. Fry till they turn red. In a boil take 1/4cup of water and mix the chutney powder and coriender powder to this. Now add this paste to the seasoning and mix well. Add salt and mix. Now add the shredded veggies and mix well till it is well coated.
Cover the kadai with a lid and in a medium flame cook for 3mins. Remove the lid, add fresh grated coconut and mix well..
This goes well with rice or chapati..

Fire Roasted Yam/Sweet Potato

Fire roasted Sweet Potato/Yam:

This is one of the most delicious cold wintery snack that is very healthy and equally filling...
For roasting directly under fire, you can use your fire place if you have one..This is a great way to enhance the flavour in your sweet potato. Another way of roasting is using charcoal. Place the sweet potato on heated coal for 15 minutes, toss it every 3-4 minutes to make sure the skin is getting charred and its heating equally on all sides..

To serve:
remove the charred skin which comes of very easily. Once fully done, the potato cuts like butter and yet retains its shape without breaking down. I generally serve this with rock salt and pepper or with honey..
Tip: You can mash this and use it for making raita, its an excellent accompaniment with any dish..