Archive for November, 2008

Curd fruits rice or Yogurt rice with fruits

Rice : 1 cup
Yogurt : 2 to 3 cups
Salt to taste
Fruits : Pomegranate (Danimma), grapes,  finally chopped and pealed orange pieces each one cup (It will give a good taste for the rice).
Popu :

Vegetable oil or ghee : 1 table spoon
Green chilli : 1
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Cashew nuts : 1/4 cup or optional
Cilantro : to garnish

Preparation :

1. Cook rice with 2 1/2 cups of water, Keep it aside for cooling.
2. All the fruits cut in to Small pieces. Remove the seeds to pomegranate and mix all the fruits
3. Heat ghee or oil in a popu pan. Once the oil is hot add broken red chilli, mustard seeds, cumin seeds and let it to crackle, add green chilli, curry leaves and fry for a minute, add cashew nuts and fry for few seconds. Turn off the flame.
4.Take cooked rice in a bowl add salt, all fruits, above popu mix and yogurt (If needed add some milk it gives taste to yogurt rice. Mix well. Garnish with cilantro.

Yogurt rice ready to serve.


November 14, 2008 at 5:14 pm 1 comment

Sooji upma


Sooji (Bombay ravva ) : 2 cups
Onion : 1 cup
Green chilli : 3 or optional
Mixed vegetables : 2 cups. (carrot, tomato, potato, green peas) Or frozen vegetables to your taste. vegetables are optional. It taste good even with out vegetables.
Urad dal : 1 teaspoon
 Ginger garlic paste : 1 teaspoon
Curry leaves : few
Vegetable oil : 2 table spoons
Ghee : 1 teaspoon
Mustard seeds, Cumin seeds : each 1/4 teaspoon
Cashew-nuts, Cilantro : To garnish

Preparation :

1. Heat 1 table spoon oil and fry ravva on a moderate heat. Stirring constantly they turn light brown color.

2. Heat oil in a vessel or kadai. When the oil is hot, add mustard seeds, cumin seeds. Once they pop add urad dal and curry leaves and fry for a minute. Add ginger garlic, green chilli, onions and fry under l flame until the onions turn light golden color.

3 . Add vegetables and cook in simmer until the vegetables are tender, add  7 to 8 cups of wat
 er and salt. Mix well and close with lid. Bring the water to a boil on high heat. When the water starts boiling, reduce the heat and pour roasted ravva slowly stirring constantly with a spoon.

4 . Cook the upma till the water is absorbed and upma becomes soft and smooth.  Add  1 teaspoon ghee. Turn off the heat.

Garnish with cashew nuts and cilantro. Serve with peanut chutney or dalia powder or tomato pickle.

November 14, 2008 at 5:09 pm Leave a comment

Mango pickle or Mamidikaya nilva chutney (Preserved mango pickle)

Finished Mango pickle


Red chilli powder : 1/2 kg. ( 500  grams ) (preferably three mangoes chilli powder )
Salt : 1 kg ( approxmate  800 gms to 1 kg )
Ginger : 1/2  kg ( pealed dry ginger )
Garlic : 1/2 kg ( Pealed )
cumin seeds : 25 gms
fennu greek seeds ( Methi seeds ) : 25 gms
Mustard seeds : 50 gms
Turmeric powder : 2 tsp
Ground nut oil ( palli nune ) : 1 kg
Mango pieces : 3 to 3 1/2 kgs ( cut in to medium size pieces )

 For popu :

Cumin seeds : 50 gms
Mustard seeds : 50  gms

Preparation :

1. Take dry ginger, garlic in a jar and grind in to smooth paste.
2. Roast cumin seeds, methi seeds. Keep it a side for cooling. After cooling grind in to smooth powder.    3.  Mustard seeds grind in to smooth powder.
4. Heat oil in a deep bottomed kadai, when the oil is hot add cumin seeds, mustard seeds ( cumin seeds, mustard seeds each 50 gms for popu ). Let it to crackle. Turn off the flame. Keep it a side for cooling.
5. Take ginger garlic paste,red chilli powder, salt , turmeric powder,Fennu greek powder, cumin seeds powder, mustard seeds powder (optional) in a dry big bowl and mix well, add popu oil, mix well. Then add  some mango pieces  ( mango pieces add 4 to 5 times). Mix well. Then add some mango pieces. mix properly.Keep it aside.  Then mango pieces marinated with chilli powder and salt. After two days mix well with a dry spoon or hand.

Mango pickle is ready to serve. This is very good and tasty pickle .

November 14, 2008 at 4:59 pm Leave a comment


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