Bread Usli (Bread Upma)

Bread Usli is an easy-to-make tasty snack. I got this recipe from my mother. Bread is always my all time favorite. I can eat it any way and any time of the day. I can eat it plain, roasted or with jam or as upma, sandwich...etc.The list goes on.

Bread Usli is one of my favorite snack as a kid (even now as well:-)). My amma would make this often as a evening snack. I would eat it happily. 

Try making this. Even old bread (lying in your fridge) works well. It is quick and fulfilling. It has little sweetness from onion, crunchiness from the seasoning and the coconut adds a great flavor too.

Ingredients:

• Bread Slices- 9-10 (Slices I used were small)
• Onion, small sized- 1
• Grated Coconut, fresh/frozen- 1-2Tbsp
• Oil- 1-2 tsp
• Mustard seeds- 1/2 tsp
• Green chillies- 2-3
• Curry leaves- Few
• Split Black gram/ Urad dal- 1 tsp
• Turmeric powder- 1/4 tsp
• Salt- To taste

Procedure:

Cut the bread into bite size pieces.

Chop the onion as well (I used both yellow and red onion).

Now start heating a big kadai and add oil. Once its hot, add mustard seeds. After it starts spluttering, add chopped onions and mix well. Sprinkle some salt and fry for a minute. Then add chopped green chilli, curry leaves, urad dal and grated coconut. Fry it until everything turns golden brown.

When everything turns golden brown, add turmeric powder and fry for few seconds and then add bread pieces and mix well so that it gets a coating of yellow color. Sprinkle little salt on top and then leave it for 2-3 minutes. Turn off the heat. Bread Usli is ready!!

Serve it hot. Above measurement serves two people.

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Beetroot Saaru (Seasoned Beetroot Soup) and One year of Blogging!!

Hi everyone...I am very happy to announce that 'Lakshmi Canteen' turned One yesterday. I am feeling as if I started it yesterday. The whole year was very fruitful. Thank you everyone for joining hands with me in this journey. Hoping to post many more recipes in coming days. 

Now coming back to the recipe- Beetroot Saaru is a healthy dish. I got this recipe from my SIL. Once in a while, I am tempted to buy these red beauties but never use them. I keep searching for recipes and do nothing out of it. Then finally I make Upkari (stir fry) or cutlet. This time I wanted to try something different and luckily I got this recipe. I enjoyed it with rice and seasoned buttermilk. A fulfilling, healthy lunch! Try this simple dish and get the goodness of beet!

Ingredients:

• Beetroot, medium sized- 1
• Asafoetida- 1/8 tsp
• Oil- 1-2 tsp
• Garlic pods- 5-6
• Dry red chillies- 2-3
• Salt- To taste

Procedure:

Wash the beetroot nicely until it is nice and clean. Then remove the skin using a peeler and then chop it into big chunks. Cook these pieces in cooker with water and salt, as required. Cook it for three whistles. Allow it to cool. Once it is ready, grind the cooked beetroot pieces to a smooth paste. Use the leftover water, while grinding.

Now transfer this paste to a pot and adjust the consistency by adding water. I kept it little thick. Then add asafoetida and mix well. Bring it to a boil. Then turn off the heat and then season it.

For seasoning- Heat oil and then add crushed garlic pods. Fry until it turns golden brown and then add broken red chillies (I used chilli flakes). Fry it for few seconds and then turn off the heat.

Beetroot Saaru is ready!!

Serve it hot as a side dish to rice. Since this Saaru is little bit on the sweeter side, I also made a spicy curry to balance out the sweetness. Above measurement serves 3-4 people.

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Udidu- Moogadali Polo ( Mixed Lentil Dosa)

Udidu- Moogadali Polo is a healthy dosa. In Konkani, Udidu means split black gram and moogadali means split green gram. This dosa is protein rich and doesn't require fermentation. The dosa has a mixed texture. It is not too crisp/ soft.

Ingredients:

• Urad dal/ Split Black gram- 1/2 cup
• Moong dal/ Split Green gram- 1/2 cup
• Ginger, chopped- 1 tsp
• Green Chilli, chopped- 1 tsp
• Salt- To taste
• Oil- For frying

Procedure:

Wash and soak split black gram and split green gram in water, for 4-5 hours (I used the lentil without skin). Drain out excess water and then grind it to a smooth paste. Add water as required, while grinding. Then transfer it to a bowl. Add salt, chopped green chilli and ginger. Mix well. Adjust the consistency of the batter using water (It should be of dropping consistency but not watery). Batter is ready.

Now heat the tawa/ griddle and once hot, pour a ladel full of batter on it and start spreading it.

Sprinkle oil on the dosa and close it with a lid. After half a minute or so, the dosa starts to turn golden brown.

Now slowly flip the dosa to fry the other side, to get a slight brown color. 

Transfer it to a plate. Udidu- Moogadali Polo is ready!!

Serve it hot with any chutney or curry of your choice. I served it with Ridge gourd peel Chutney. Above measurement serves three people.

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Tendle Puddi Sagle (Ivy Gourd Dry Curry)

Tendle Puddi Sagle is a spicy, coconut based dry curry. In konkani, Tendle means ivy gourd. I got this recipe from my co-sister. 

Ivy gourd is a favorite vegetable of my husband and he sees that I buy it every time we go to buy vegetables. So I thought I should try this recipe. One more good thing about this recipe is- it has garlic seasoning! what more reasons did I need to try it? I liked it so much that as soon as it was done, I started eating with corn chips:-)

Ingredients:

• Tendle/ Ivy gourd, chopped- 2 cup
• Grated Coconut, Fresh/Frozen- 3/4 cup
• Roasted Red chillies- 4-5
• Tamarind- A small piece
• Coriander seeds- 2 tsp
• Fenugreek seeds/ Methi- 1/8 tsp
• Garlic pods- 5-6
• Oil- 2 tsp
• Salt- To taste

Procedure:

Wash Ivy gourd and chop off the ends. Cut them into any shape. I chopped them small, as it gets cooked faster.

Now crush the garlic pods using a knife. 

Then heat oil in a kadai. Add crushed garlic to it and fry them until they turn golden brown. Then add chopped Ivy gourd and mix well. Add salt and water, as required (don't add too much water at a time, as this is a dry curry). Close it with a lid and allow it to cook on a medium flame. While it is cooking, prepare the masala.

For Masala- Fry coriander seeds and fenugreek seeds in few drops of oil, until they turn light brown (see that they don't get burnt). Allow them to cool. Then grind these roasted spices along with grated coconut, roasted red chillies and tamarind to get a semi- coarse paste (the final masala should not be too coarse or fine. Add water just to aid the process of grinding. The masala shouldn't be watery).

Once the ivy gourd looks cooked, add the ground masala and mix well. Add little water, if it is too dry. Check for salt. Let the masala cook along with ivy gourd for 4-5 minutes on a medium flame. Then turn off the heat. 

Tendle Puddi Sagle is ready!!

Serve it hot, along with rice, rotis or chapathis. Above measurement serves two people.

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Sabsige Soppu Chapathi (Dill Roti / Dill Flatbread)

Sabsige Soppu Chapathi is a healthy Indian flat bread made of Dill. In Kannada, sabsige soppu means Dill. This herb is a rich source of calcium and Iron. This bread, also known as Dill Roti, is healthy to consume on a regular basis. 

We both love dill and hence I keep searching recipes for dill. While searching I stumbled upon this recipe @Chefinyou. I make Methi chapathi but never struck me that I can use dill as well. I made little variations and was totally happy with the results. Try this healthy Indian bread for dinner and enjoy.  Try making my other recipes on Dill- Sabsige soppu rotti and Sabsige soppu ambado.

Ingredients:

• Whole Wheat Flour/ Multi Grain Flour- 1 cup+ extra for dusting
• Sabsige Soppu/ Dill- A few Sprigs
• Oil- 1 tsp and more for frying
• Salt- To taste

Procedure:

Wash the dill leaves and cut off the stem (discarding the stem is absolutely necessary as it eases the process of rolling). Then chop the leaves finely (the quantity of leaves to be added is left to one's own choice. I add generous amount of it, as we like the strong flavor of it). 

Add the chopped leaves to a bowl along with flour and salt. Add 3/4 tsp of oil and then mix them all. Now make a soft non-sticky dough, adding little water at a time. Apply few drops of oil on the surface of the dough and let the dough rest for 15-20 minutes, covered.

Divide the dough into 5 equal parts and make smooth balls.

Now dip one of the dough ball in flour and start rolling it into a circle, not too thick/ thin.

Now fry this on a pan or griddle on both sides, until golden brown spots are got. Spread few drops of oil on chapathi, while frying. Transfer it on a plate.

Sabsige Soppu Chapathi is ready!!

Serve it hot with any chutney or curry of your choice. Above measurement makes five medium sized chapathis.

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Bhajje Upkari (Red Amaranth Stir Fry)

Bhajje Upkari is a healthy stir fry. It is very simple and can be made within 15 minutes. I got this recipe from my mother. In Konkani, Bajji means Red amaranth leaves.

Ingredients:

• Red Amaranth leaves- A big bunch
• Oil- 1 tsp
• Mustard seeds- 1/2 tsp
• Dry Red chillis- 2
• Jaggery- To taste
• Grated Coconut, fresh/frozen- 1-2 Tbsp
• Salt- To taste

* You can also use Red Swiss Chard instead of red amaranth leaves.

Procedure:

Clean and wash the red amaranth leaves. Then give it a rough chop.

Now heat the oil in a kadai. Then add mustard seeds. Once it starts spluttering, add broken red chillies. 

Once fried, add chopped leaves. Leave it for a while, so that it shrinks (don't add water and salt till then). 

Once the leaves shrink, add salt, jaggery and grated coconut. Close it with a lid and allow it to cook for 4-5 minutes (add water only if required. I didn't add any).

Once it looks cooked, turn off the heat. Bhajje Upkari is ready!!

Serve it hot as a side dish to rice and any curry of your choice.

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Eerulli Tambuli (Yogurt based Onion Gravy)

Eerulli Tambuli is a yogurt based dish. In Kannada, eerulli means onion. I got this recipe from a good friend of mine.
You can also check my another tambuli recipe here.

Few months back- when I was talking to my friend, she told me that her MIL had made Majjige Huli. I knew that this is a tasty dish and asked her the recipe. She gave me the list of ingredients and the procedure (without the measurements...how can you expect that as well?:-)). She also told me to try Eerulli Tambuli, which is much simpler and can be made within 15 minutes. So finally I tried making it with my own measurements and guess what? it turned out tasty and I loved it a lot. You can try making it for lunch on a lazy Sunday.

Ingredients:

• Grated Coconut, Fresh/ Frozen- 1/2 cup
• Onion, chopped- 1/2 cup
• Yogurt/ Curd*- 1/2 cup (adjust accordingly depending on the sourness)
• Ghee- 1-2 tsp
• Mustard seeds- 1/2 tsp
• Dry red chilli- 1-2 (I used crushed red pepper)
• Curry leaves- Few
• Salt- To taste

*You can also use buttermilk instead of yogurt.

Procedure:

Grind grated coconut, chopped onion along with little water, to get a smooth paste. 

Transfer the ground paste to a bowl and add curd (or buttermilk), salt and mix well. Adjust the consistency by adding water (I kept it medium thick).

Now add the seasoning to the prepared mixture.

For Seasoning- heat ghee and then add mustard seeds. Once it starts spluttering, add curry leaves and broken red chillies. Turn off the heat.

Eerulli Tambuli is ready!!

Serve it along with rice. Above measurement serves three people.

Note: You have to finish eating the tambuli the same day as it is a 'No Cook' dish. Once refrigerated, it doesn't taste good.

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Beans Palya (Coconut Based Beans Dry Curry)- Udupi Special

Beans Palya is one more popular dish of the Udupi Brahmins. This is my 3rd post on Udupi Special. I got this recipe from a magazine. Hope you all will try and enjoy it.

This is one of my favorite dish. I have also eaten palya made from young raw jackfruit (not sure of its recipe). The palya (made in temple) turns out so perfect that it has the right balance of sweetness, spiciness and tanginess.

Ingredients:

• Beans*, chopped- 2 cup
• Green chilli, slit- 1
• Jaggery- 1 1/2 tsp
• Tamarind- A small piece soaked in water
• Turmeric powder- 1/8 tsp
• Oil- 1-2 tsp
• Mustard seeds- 1/2 tsp
• Dry Red chilli- 1
• Salt- To taste

For Masala:

• Grated Coconut, Fresh/ Frozen- 1/2 cup
• Dry Red chilli- 2-3
• Mustard seeds- 3/4 tsp

*You can as well use Indian yam (suran) or Raw banana instead of beans.

Procedure:

Heat oil in a kadai and add mustard seeds. Once it starts spluttering, add broken red chilli and slit green chilli. Fry for few seconds and then add turmeric powder. Mix well and then add chopped beans. Give it a good mix and add salt and sufficient water (The final consistency of the curry should be dry. Hence don't add too much at a time while cooking the beans) .Allow it to cook by closing a lid. While the beans is getting cooked, prepare the masala.

To make masala- Grind mustard seeds and red chilli to get a powder. Then to this add the grated coconut and grind it coarsely. Masala is ready (don't add water).

Once the beans looked almost cooked, add in the jaggery and tamarind pulp. Mix it and finally add the ground masala. Fry it until everything comes together (say for 3-4 minutes). Turn off the heat. Beans Palya is ready!!

Serve it hot as a side dish to rice or rotis.

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Bele Saaru (Lentil Soup)- Udupi Special

Bele Saaru is one more popular dish of the Udupi Brahmins. As I had mentioned earlier in one of my posts- Boodh Kumblakayi Huli, this saaru/ soup is served daily in Shri Krishna temple and many other temples as prasadam to the deities. This is another favorite of mine and make it once in a while. 

The best part of this recipe is, it doesn't require coconut and hence the spice powder can be stored for a month (if dry roasted, will stay good for a long time). This recipe is got from a magazine which I had noted long back and sharing it with you, so that you can make it and enjoy as I do:-)

Ingredients:

• Toordal- 1/4 cup
• Tamarind- A small piece, soaked in water.
• Turmeric powder- 1/4 tsp
• Jaggery, powdered- 2-3 tsp
• Green chilli, slit- 2
• Cilantro/Coriander leaves- Few sprigs
• Asafoetida- 2-3 pinches
• Salt- To taste

For Masala:

• Coriander seeds- 2 Tbsp
• Cumin seeds/Jeera- 1 tsp
• Fenugreek seeds/Methi- 1/4 tsp
• Dry red chilli- 4
• Oil- 1/2 tsp

For Seasoning:

• Oil- 1-2 tsp
• Mustard seeds- 1/2 tsp
• Dry red chilli- 1
• Curry leaves- Few 

Procedure:

Wash and pressure cook toordal in sufficient amount of water, for 2-3 whistles.

While the dal is getting cooked, prepare the masala. 

For masala- heat oil and then add coriander seeds. When it turns slightly brown, add cumin and fenugreek seeds. Fry until everything turns brown (don't burn them). Transfer them to a plate.

In the same pan fry the red chillies as well and once done allow it to cool on the plate along with other spices.

Once the spices are ready, grind it to get a fine powder (I always prefer to add water and make a paste out of it). 

Now, mix the cooked dal vigorously to break it down and get a smooth paste. To this dal, add jaggery, tamarind pulp, turmeric powder, green chilli, asafoetida, salt and the masala. Mix it well and bring it to a boil. Adjust the consistency of the saaru (soup) with the help of water. I always keep it medium thick (not too thick/ too thin). Once it comes to a boil, continue heating for 3-4 minutes and the add chopped coriander leaves. Turn off the heat.

For Seasoning- Heat oil. Add mustard seeds. Once it starts spluttering, add curry leaves and broken red chillies. Turn off the heat and add this to prepared saaru/ soup. Mix well. 

Bele Saaru is ready!!

Serve it hot with rice. Above measurement serves 3-4 people.

 

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Kyane Kismuri (Kosambari) (Coconut Based Raw Banana Dry Curry)

Kyane Kismuri is a delicious dry curry. In konkani, Kyane means banana. I got this recipe from my aunt. When we visited her recently, she had prepared this for us. I loved it so much and had decided that this recipe will go on my blog!

This dry curry has the crunch from the bananas as well as onions and has a perfect taste. This tastes awesome with rice and dal. Try making this soon and I am sure you will love it as we did!

Ingredients:

• Raw Banana- 1
• Finely chopped Onion- A handful
• Grated Coconut, Fresh/ Frozen- 1 1/4 cup
• Roasted Red chillies- 4-5
• Tamarind- A small piece
• Oil- 1-2 tsp plus for deep frying
• Mustard seeds- 1/2 tsp
• Curry leaves- Few
• Salt- To taste

Procedure:

First step is to deep fry the chopped banana.

Take the banana. Cut small pieces on either end.

 Now slowly start removing the peel using hand.

Now start chopping it uniformly, into small pieces (mine was not that uniform:-) )

Now start deep frying the small pieces in batches, on a medium flame until it turns golden brown and crunchy (when it is frying, prepare the salt water. Take 1tsp salt in a small bowl and add 7-8 tsp of water and stir well until it dissolves completely).. When the pieces turns golden brown, add 3/4 tsp of salt water to the oil and mix well (be careful while doing it). Then transfer it to a plate and drain out the excess oil.

Now the frying part is done. Next part is to prepare the masala.

For masala- Grind grated coconut along with red chillies, tamarind and salt to get a coarse mixture (don't add water). Masala is ready.

Now transfer the masala to a bowl and mix it with chopped onion. When ready to serve mix the fried banana pieces (to retain its crunch) and then season it.

For seasoning- Heat oil and then add mustard seeds. Once it starts spluttering, add curry leaves and turn off the heat.

Kyane Kismuri is ready!!

Serve it as a side dish to rice, dalitoy. Above measurement serves 3-4 people.

Note: You can substitute raw banana with Indian yam (suran) as well as bitter gourd. The procedure remains the same. In case of bitter gourd, you can stir fry it until crispy.

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