RCI-Karnataka Cuisine

Every month we are travelling any one part of India by cooking that authentic special.Really I enjoying cooking ,clicking and blogging on the last moment. I made at different days each item, and got a applause from my husband because he got nice different tastes of food :) I heard some reciepe but never seen or tasted before,this time I made it for RCI.Most of the foodie event I tried to make some new receipes which I never tried before.This time I got some receipes from my mom and through some internet site referred and made some receipes.I have a lovable for karnataka food because we enjoy our every summer in my Ajoli's house(Grandma's place in marathi)before marriage.Its a nice town famous for beaches and bala ganapathi(vatapi)temple etc..More about the village you can see here.

Gokarna Kashayam(Hot and Healthy drink)

Kashayam is a infusion of crushed or powedered herbs brew against cold.In my ajji's house they serve a warm welcome drink.

Not only in ajji's house kashayam as a welcome drink even we used to visit my mom's friends places they too serve kashayam or bisneeru (mixture of milk and water).
A nice lovable part is they have a separate room for making hot beverages and a mortor pestle is fixed to that floor.You can make fresh kashayam powder every day and make a fresh kashayam.

Ingredients
Corriander seeds-2 tsps
Cumin seed -1 tspn
Water -1 glass
Milk as you needed

Method
Dry roast both the seeds and powder it in a mixie.I prefer to crush it in a mortar pestle.
Boil it with glass of water for 8 to 10 min.
Add little amount of milk and sugar to it.Serve it hot.


Mangalore Neer Dosa(thin watery dosa)

This is a new and easiest for me ,found this from wikipedia.You can serve it with any hot chutney.



Ingredients
Rice flour -1 cup
Salt as you needed

Method
Mix this flour and salt with water to watery consistency.
Heat a non stick tawa and pour the batter outer side first like rawa dosa.It look like more holes in this dosa.Flip it over.Serve hot with any chutney.

Mavinkaayi Sasme(Mango pachadi)
Its my favourite pachadi.In my Ajji's house they have food without garlic and onion.Even though they have varities in their food.


Ingredients
Raw Mango -1
Grated coconut-1/2 cup
Green chillies-4
Asafoetida-pinch
Salt
Method
Cook the mango,smash it and keep aside.
Grind the other ingredients coarsely.
In a pan temper it with mustard and cumin in little oil and pour the mango and ground paste to it and boil for 2 minutes.Serve it as a side dish for any rice dishes.


Badanekayi yennagayi(brinjal curry)

Its my another lovable dish goes well with any roti or Bhakri.Its my friends own receipe.Its almost like yenne kayi.But I was not stuffed the gravy in brinjal.Variation:You can use tamarind instead of tomato and add coconut too in the gravy.Thanks to her for sharing her receipe.It tastes great.




Ingredients
200-350 gm green brinjal or normal one(cut into 3-4 inches of pieces, if brinjal are small in size then cut to half)
3-4 tbsp Oil
1 tsp of mustard
1 tbsp Jeera
1/2 tsp25 pieces Peanuts
1/2 tsp Garam Masala
1 tbsp Curry masala
1 1/2 tbsp Dhania powder
1/2 tsp Turmeric powder
2 inches of Ginger chopped
3-4 chopped onions
3 Tomatoes chopped
10-12 drops of lemon juice
3-4 cloves of Garlic chopped(optional)

Method

Heat oil in a pan, add Rai when it starts to pop add Jeera chana dal, peanut .Stir fry for a minute.
Add Ginger, garlic(optional) onions and stir fry till the onions are light brown in colour.
Add tomatoes and green chillies, stir fry further till the tomatoes are soft and tender.
Let it cool down.
Crush the above tempering mixture to a thick paste.
Put on the low heat again and add garam masala, Dhania powder, turmeric and subzi masala.
Stir fry for a minute or 2 and add brinjal.
Cover Cook for 15-20 minutes, stirring it at regular intervals, till the baingan is tender.
Sprinkle water in between if needed.
When curry isready, switch of the heat and add 10-12 drops of lemon juice and mix.

Kohlrabi leaves Pathrode (Turnip cabbage leaves pathrode)
Pathrode is a famous dish in Karnataka.I never tasted before but seen in some tv shows long back.Here I can't get colocasia leaves.I tried it in kohlrabi leaves,It also has big elephant ear shaped leaves.so thought of making out of it.It came out well.There are many version for making this.My tried version is here.It goes well with tambli and rice.

Ingredients
Kohlrabi Leaves -4 or 5
Whole moong -1/4 cup
Raw rice-1/4 cup
Red chillies -3 or 4
Jaggery 1 tsp
Tamarind - tiny ball sized
Coconut -1/4 cup

Method
Soaked the dhal and rice for 6 hours
Grind it with other ingredients withou adding much water.Paste should not be watery.
Apply it on the outer side of the leaves.

Keep another leaves and apply masala and do it for all leaves.Roll it on the sides to the center,roll again from bottom to top.Cook as it is in the pressure cooker preferably keep it in a cooker vessel.
I cut it( looks like a spiral shaped) and kept tightly in a vessel .
and cooked in a pressure cooker.Keep it cool for 5 minutes.Make seasoning with coconut oil.
Or
You can dip it in rava and deep fry it in oil.Leftovers can be made as Usli.

Tambli
There are many version for thambli.Its a easiest and nice accompaniment for hot plain rice .This is my mom's version.



Ingredients
Jeera -1 tspn
Coconut grated -2 tspns
Buttermilk -3 cups
Salt to taste.

Method
Roast the jeera,grind it with coconut.
Filter it in a cloth and mix it with buttermilk and salt.Ready to serve.I used fresh ginger 1/2" for spicy while grinding.

Mysore Rasam
Normally I used to make tomato rasam always.For a change I made Mysore rasam this month.

(Receipes adopted from Malliga Bhadrinth's book )
Ingredients
Toor dhal -1/2 cup
Corriander seed -1 tblspn
Pepper -10
Cumin seed -1 /2 tsp
Red chillies -5 or 6
Garlic pods - 10
Tamarind- small lemon sized
Turmeric -1/4 tsp
Asafoetida -as per taste
Salt to taste
Curry leaves
For seasoning
Oil-1/2 tsp
Mustard seed-1/4 tsp

Method
Wash toor dhal,Pour just enough water to cover it,add broken red chillies,turmeric powder,few flakes of garlic,pepper,cumin and corriander leaves.
Pressure cook until one whistle and allow to cool.
Peel rest of the garlic and cook in water untill soft,add little turmeric powder in that water.
Remove excess water from cooked dhal and grind it in a mixie.
Add dhal water, cooked garlic,tamarind extract, salt to ground dhal paste with enough water and boil for few minute.
Tamper mustard seeds in oil along with asafoetida and add to rasam.
Finally garnish with chopped curry leaves.

This rasam should be little thicker than any other rasam.

Bisibele bhath (Hot Lentil Rice)

I feel like its a quick and comfort food like Kichdi.I tried this hot lentil rice for a first time and want to share this with RCI.Its a famous rice varities in karnataka.Its a mixture of vegetable,rice and lentil with tamarind flavour.




Ingredients
Raw rice -1 cup
Toor dhal -1/2 cup
Tamarind -big lemon sized
Mixed Vegetables - 2 cups
Small onions -1/2 cup
Salt
Oil -1 tblspn

For Masala Powder
Red chillies -10
Corriander seeds -1 1/2 tsps
Fenugreek -1/4 tsp
Urad dhal -1/2 tsp
Bengal gram dhal -1tblspn
Poppy seeds -1Tblpn
Cinnamon -1"
Cloves- 2
(Fry the above inredients in 1/2 tsp of oil,untill light brown and then powder it with dry coconut)

Method
Heat a pressure cooker with little oil add small onion and stir fry it for a min,add
add turmeric powder and ground masala powder,asafoetida and other vegetables.
Saute for a minute add dhal and rice and add 6 cups water and salt to taste.Cook for a whistle.
Temper it with mustard and curry leaves in little oil.
I served with Rice Papad and Raita.

Chirote/Chiroti
Finally I end up with a famous and popular sweet served in all special occasions like wedding etc.
This is my aunt's receipe.It can be made and served in three varities as far as I know.This is also a first time trial.I never tasted and seen in person.So as I know giving hope to others through her valuable comment by Asha.I think she can tell her comment on this whether its look like chirotee or not and of course other food bloggers can also tell their comments.There are many blog buddies are expert in many dishes.



Ingredients
Fine rawa-1 cup
Maida -1 cup
Melted butter-3 tblspn
Rice flour-2 tsp
Ghee -2 tblsp
Salt
Oil for frying

Method
Mix rawa,maida,salt,and melted butter and make dough and keep it aside for an hour.
Roll it like small puris.
Spread ghee and rice flour for each puri and top it one after the other.Place 6 to 7 puris like placing a card.Roll it into a cylindrical shape.Cut into 6 to 7 pieces.
Press gently each piece and roll it without giving much pressure.
Fry it in oil and keep it in a tissue paper.

Then I served it with sprinkling powdered sugar on it.
Variation
Can also dipped it in a sugar syrup or put it in almond milk and serve it hot or even have it plainly.It will be crispy.
Have a chiroti !Especially to my amma who answered for my doubts andmade all the dishes to tastes great and of course to my blog buddies who are visiting my blog.

These 10 first time trials are my entries to RCI Karnataka cuisine hosted by Asha's in her Foodie's hope.

Baking a Bretzel

Since two weeks I was not well, cold,cough and high temperature made me sick.Time for him to wear a chef cap and he did his best.Unfortunate,I was not able to feel his tasty food:( but my son enjoyed.

Now I feel better to eat bread. For a long time, running back of my mind to bake a bread atleast once.This month Coffee came with a lovely theme Making a Bread from scratch...Finally,she made my dream come true.

All over Germany Bretzel is a very famous staple breakfast especially for kids.Everytime I across the backery,I feel like how a dog feels for a piece of bone. I came to know daring backers group from Meeta's blog,then my confident level increased a bit.I just checked the founders blog ,what an amazing? Both of them baked a bretzel, blogged it and became daring bakers.

Then with energetic and enthusiastic thought I started making the preparation for a bretzel.Daring bakers are Lisa and Ivonne.

Receipes adopted from here and here







I used to give him a tiny ball of dough whenever knead a dough.he will spend time by making some shapes out of it and ask me to guess it. Atlast tiny dough turned to a tiny bretzel .

This is my entry for this month MBP theme in coffee's spice cafe.

Brown Basmati Rice with Dalma and Dahi Baingana

When Sharmi announced JFI-Rice I try to taste a new varity rice that I never tasted before.In my kitchen,I will always have Raw Rice,Parboiled Rice and Basmati Rice.A new entry came to my kitchen.My husband really liked to have this because of its chewy texture.I thought it will be like normal basmti rice taste.Its not,tasted like a handpounded rice or red rice or brown rice.We both enjoyed eating with oriya Dalma,I made this for orissa but never posted:( I have to say thank for sharmi and swad they made me to explore new thing and receipe.I never tasted oriya dish before and I liked mainly their Panch Putana.(five ingredients for seasoning)

Brown rice takes bit more time to cook than normal basmati rice.More about rice see
here. Dalma and dahi baingana receipes adopted from Purba by Lakshmi parida through this site.

A unknown fact for me after visitng oriya cuisine,they are also using Rice extensively.I want to try and taste their sweet dishes with black pepper.

Sakara pongal(Sweet Jaggered Rice)

Sakara pongal offered to god as Neivedya mainly on Thai pongal in TamilNadu/Magara Sakaranthi and also on some other spritual ceremonies.Thai pongal is the high time to yield rice on january month and supply for the whole year and satisfy our demand for food.Its a special day to thank Surya dev/God 'Sun' who gave the grace upon the grain.

In South India Rice is main staple food.Rice is used even as three times a day in onewayor the other.There are many varities used in Rice.I used Raw Rice to make sakara pongal.In temples,it will be served in 'Donnai' tradianally made from dried leaves knit together in a cup form and its a organic disposable cup.('LEAF CUP')or in plaintain leaves.

Ingredients

• Raw rice-1 cup


• Moong dhal-1/2 cup


• Jaggery -1 1/2 cup as per your taste


• Water -4 cup


• Raisins(optional)


• Cashewnut(optional)


• Ghee -2 tblspn

Method

Cook rice and dhal in a pressure cooker and keep aside.

Heat a kadai with little ghee and add cashew and raisins untill golden brown take away the cashew and raisins.

On the same kadai pour little water and add jaggery till it dissolve.

Add cooked rice and dhal to that and stir now and then till it blends.

Finally add cashew and raisins and pour some ghee if you want.

Note

Even you can use milk one cup and reduce water to 3 cup it adds taste to the sweetness.

I made this as Neivedhyam for Shravan Shukravar its a month for God and Goddess.Everyday in this month is meant for one God or Goddess,I will post soon about shravan month in detail in my next post,now shared this to Sharmi's JFI-Rice hosted in her blog Neivedhyam.

Full meal in 30 minutes

Meal will be made within 10 to 30 minutes. I think most of the time it happens in 30 minutes if planned; half work is done or spending little time previous day.

But without idea giving just half an hour and a kitchen with stove ,microwave oven for cooking. It will be real fun if you made a proper meal right from beginning.

Firstlythere are some raw eaten vegetable which made cooking easier I took cabbage and chopped finely to get 2 cups within 2 mins.Wash 2 cups of basmati rice and keep aside.

Heat a heavy bottomed kadai with oil or ghee side by side.

Then add thejpatta/bayleaves ,cloves ,and cinnamon stick and cumin seed,slit green chillies till it turns golden brown, add cabbage and stir for a min.

Add 2 heaped teaspoon garam masala(I used my mom's homemade masala) stir add 4 to 5 cups water . I used water heater in a min u will get boiling water.

Then add rice and salt stir,simmer and cover it with a lid .15 to 20 minutes it will be done. Gobi masala bhath is ready.

Take 4 0r 5 medium sized Potato cut it half , cover it with a kitchen towel keep it high for 8 minutes.

Take 2 Carrot and sieve it.I had a desicated coconut 1/4 cup and 2 green chillies grind it in a mixie.Take the potato and put it in the water for 2 min.

Take a tempering vessel or a little pan heat oil and add mustard seed and asafoetida and curry leaves.Take a bowl and mix the sieved carrot ,coconut mixture and half of the seasoning and 1 tblspn curd and bit salt.Carrot pachadi is ready.

Peel off the skin and cut it in medium sized.In the seasoned kadai put the potato ,salt ,1/2 tsp corriander powder,pinch or 1/3 tsp turmeric powder and 1 tsp red chilli powder stir for 2 mins.Potato curry is ready.

Now time to serve .It takes extra 5 mins for serving and garnishing masalabhath with corriander leaves and desicated coconut and taking a snap .

Some other Express meal in my kitchen are

Thalipeeth

Khichdi kadhi

Puri masal

Poha series

Rawa Idli

With some Semimade products

Kothuparotta

With some Leftovers

Podnicha bhath

Pavacha Upma

With some Batter

Idli with tricolour chutney

Utthappam with your desired vegetables

Pesarattu

This is my entry to mallugirl in her malluspiceand also for JFI-Rice in Sharmi's Neivedhyam.

Hot Air Balloon

When Anita announced to celebrate party for Independence day.I would like to join in her puri party.This week its turned to be a mad puri party.
Its true,in many Indians family from kids to elder, they gone mad of this puri bhaji.
Ingredients

• Atta/Wheat flour -1 cup
• Rawa -1 tblspn
• Salt
• Sugar - pinch(optional)
• Water to knead
• Oil for frying

Method
Take a bowl and mix wheat flour,rawa,salt and water to knead the dough.

Make it like a snake and divide into equal parts.

Roll it into a circular disc.Keep a kadai with oil for frying.

When oil became too hot, simmer the stove in the middle for a couple of minutes and fry a batch and again turn the knob into high.

Fry both the sides and take it out.Serve it hot with Potato bhaji or masal as you call it.

My husband and son enjoyed b'coz the day start with puri bhaji.I will make puri once in a month both of them love poori.

Here is my Tamilnadu's puri masal /puri Kilangu or serve with Maharastrian

Batatyachi Bhaji.

Toddler's Tricolour flag

As I said earlier,my kid is a toddler,fun playing with him teaching something,sometimes it happens vice versa.August 15th is our independence day, in SUN tv they broadcasted the National Anthem sung by the great Singers and played instruments and showed our national flag every half an hour.He liked that and he asked me to listen the anthem and see the flag everytime.

By seeing the flag on TV, he made a flag with his little fingers and of course I helped him making asokha chakra blue wheel with 24 spokes.

Click here to see about the Indian National Symbols.

We had a tricolour chutney with a staple dish Idli in South india.Many of the south Indian families starts their day with these dishes as a breakfast or as supper in evening or as a tiffen box for afternoon(I carried most of the day when I was doing schooling)

Ingredients
Parboiled Rice -3 cups

Raw Rice -1 cup

Urid dhal -1 cup

Fenugreek seed -1/4 tsp

Salt

Method

Soak both Rice and dhal 6 to 8 hours.

Then grind it pouring water little by little for around 40 minutes in the grinder and finally add salt and keep it for ferment.

I used microwave Idli mould, apply oil on it ,pour batter and keep it in microwave for 8 minutes.Idly is ready.Tricolour chutney will be updated soon.This is my entry for JFI-Rice hosted by Sharmi in her blog Neivedhyam.

Besan Ladoo(Gram Flour sweet ball)

Besan is Gram flour/kichererbsen mehl in German.Ladoo is referring a round and ball shaped sweet.It is prepared during festivals like Diwali or household events like wedding,birthdays.There are many varities in Ladoo.For more details about ladoo see wiki

Ingredients

• Gram flour -1 cup
• Powdered sugar -3/4 to 1 cup as per taste
• Ghee/clarified butter -1/2 cup
• Raisins/sultana -10(optional)
• Cashew nuts -6 broken(optional)

Method

Heat a non stick or thick bottom vessel.
Pour ghee and add 2 or 3 cloves and mix gram flour and stir till becomes reddish colour or untill raw smell goes off.If its too hard to stir add 1 or 2 tsp ghee.
Take off from the stove and allow to cool.
Mix powdered sugar and add fried cashew and raisins in ghee and mix it with gramflour and sugar mixture.
Roll the mixture into a small or medium sized ball using hands.

Ziel of Z veggies

Red radish leaves Raita (still in my archieves) and posted Rawa Idli.

Shallot Sambar

Turnip cabbage leaves Thuvayal

Urulaikilangu masal Utthappam

Vazhaikai Vadai

Watermelon Wadi

Yellow corn chivda and Yummy Yalebis(Jalebis in Germany J is pronounced as 'Yot')

This is my eleventh hour post for Z vegetables.I already posted Z receipe Zunka for Nupur's RCI not again for her A to Z vegetable series.This is a ending letter Z.Oh..its going to be end:(This time I came up with a Z array for lovely series.I really enjoyed every week with a favourite or with some new and creative dish that fits her theme.
In deutsch usuage of Z is more.Here I used a combination of Z vegetables. 'Ziel' means 'place' in deutsch.
Zutaten(Ingredients)

• Zwiebel(Onion) -1


• Zucker mais(sweet corn)- 1


• Zucker erbsen(snow peas)- 10 Nos


• Zucchini - 1
  
• Zitrone(citrone) - 1/2
  
• Zaitoon ka tel (Olive oil in Hindi) -1 tblspn
  
• Soya sauce -1 tsp


• Salt and pepper as per taste.

Zubereitung(preparation)

Cut all the vegetables in medium size.

Heat a non stick pan and pour a spoon of Zaitoon ka tel and put zwiebel and stir for a minute.Then add one by one other vegetable.stir it without adding water for 5 minutes add soya sauceand stir and cover with a lid.Finally sprinkle salt and pepper and zitrone juice to your taste.
Have a colourful green and yellow,healthy vegetable receipe.

Known facts:Green and yellow veggies are good for eyesight.

Zanzanith Kohlapuri Thecha and Puli Milagai

Kohlapur is a city in Maharastra state famous for non-vegetarion foods and spicy food. As a Maharastrian and vegetarian to share for spicy food lovers since Nandita announced to host JFI-Chillies. My mom and kakku used to make kohlapuri thecha specially for my baba and kakka.They are big fan of chillies. My baba will have atleast chillies plainly for extra spice. Zhanzhanith is a marathi word for extra spice.

When I was a kid I will stay away from spicy food and had a sweet tooth.But my tastes bud changes when I become a Mom for a kid. Day won't set without chillies that too after reading benefits of chillies.I am so fond of it.

Ingredients

• Red chilli powder-2 tblspn


• Garlic pods -4


• Salt to taste

Method

Pound all the ingredients together in a motar pestle.I never used readymade redchilli powder in my kitchen.This is a homemade chilli powder from my mom.

Receipe is so simple but be careful with your eyes and faces.Maintain a distance while preparing or serving .Doctor will prescribe goli (tablet in marathi) before or after food.But this is a tablet you can have with your meal.This is for Dr.Nandita hosting a foodie event JFI-chillies in her Saffron trail and also for Nupur's A to Z Indian vegetables.

It will be too spicy and if you touched unnoticed it will burn for hours.Wash your hands immediately.I am not joking this is the serving size for a meal.

S...S.. S.....S

When 2 S square mingled,blended the result will defintely end with a yummy and mouth watering receipe .Its a Tamilnadu receipe Puli Milagai Puli means Tamarind and Milagai means Chilli in Tamil.Mostly we can have this as one of the side dish in special occasions.

Ingredients

• Spicy green chillies-10


• Sweet Jaggery-2 tblspn (adjust to taste)


• Sour Tamarind pulp -1/2 cup


• Salt -1/2 tsp adjust salt

For Seasoning

• Oil -1tblspn


• Mustard seeds -1/4 tsp


• Asafoetida - 1/4 tsp


• Turmeric powder -1/2 tsp

Method

Heat a vessel pour the tamarind pulp , jaggery and salt to make a paste .Bring them to boil.

Then in another small kadai heat the oil leave mustard to splutter,add other ingredients and cut chillies stir till the chillies colour changes.

Mix chillies with the tamarind jaggery paste untill stir untill it blends with the paste.

Serving size is a spoon for a meal.I can go for another spoon sometimes even as curry.

If its not properly boil it won't last. keep refrigerated for a week.But within a day or two it will finish.

Yum!Yum!Yummy!!

Y for Yellow Corn chivda for savoury. This was my must try list when I saw Nupur's boxfull of chivda. Really it was my back of my head whenever I have cornflakes with milk. Finally I made it on my hubby's birthday with my family's touch chivda. Same think whatever the cooker's chiva with extra 1/4 cup roasted gram and 5 finely cut green chillies and a redchilli.

How can I leave with a savoury alone for his birthday that too it falls on weekends? Defenitely with a most favourite sweet I never made it on my own .

Yummy .....yellow Yalebies(Jalebies). My first trial grand sweet jalebi for my hubby's birthday . When I saw coffee's jalebi for MBP. Its my favourite sweet ever.I can have without count when it was made in my parent's home.Last year ,my parents made it,when they visited here. But I never tried, I thought it was tough and tricky too. But Asha gave a hope in her foodie's hope as a easy version. I took the proportion as she said and added handful of gram flour and a bit rice flour. It came out well and he was so excited and for the rest of the jalebis he helped me and my son took his part and finish it off . He had only jalebis ,as I do :)

This is my contribution for Y as yellow corn veggie to her A to Z Indian vegetable.Nupur ,I will come up with my own receipe next week.

Oats Adai(Multi Grain Pancake)

Just few years back I came to know that oats is a healthy grain that to for weight watchers its a friendly one.As I know oats its not an origin of India.Usual way of having oats with milk or with joghurt.Sometimes for a spicy touch I will have as Oats upma we do for light poha.

I noticed Madhuli is hosting WBB for the month of july as a theme of having healthy oats.

I made Adai(South Indian Pancake) with Oats and served with the best combination Mixed Vegetable Gravy with a coconut oil touch Aviayal.As it has so many varities in many houses .So its variation is endless.It is thicker than dosa.More nutrients can be obtained from a dish.It will fill the stomach with 2 or 3.
Ingredients

• Parboiled rice -1/2 cup
• Urid dhal -1/4 cup
• Bengal gram dhal-1/2 cup
• Thuvar dhal -1/2 cup
• Oatflakes-1 cup
• Asafoetida-as per taste
• Red chillies -4 to 5
• Salt
• Curry leaves -1 stick

Method

Soak all the dhal for 2 hours with red chillies.Oatflakes are separetely soaked.

I had a doubt will it be dissolved if I soaked it along.

Grind it coarsely.Add salt,curry leaves,asafoetida.

Heat a dosa tawa and spread little batter into thicker and small sized than ordinary dosa.

Pour little oil on sides if needed.Flip it both sides. Serve it with aviyal.

This is for WBB#13 Oats being hosted by Madhuli in her foodcourt.

Funny way of eating Watermelon

When Bee and Jai announced Watermelon as AFAM for this month.I bought the greeny giant fruit that contains above 92% water.Its a healthy fruit especially in summer.
My son is a toddler started his expression in words three months back. He is at the stage to speak out as a jumbled letter word sometimes form sentence with jumbled words. Mother be the first to understand however they express.

This is the right age they learn much about colours and shapes. Jugalbandi's AFAM turned to be a kid learning foodie event atleast for me.

Usual and easiest way while cutting watermelon will be triangular or a cresent shape.

But when I gave the first piece to my kid, I said 'Have a triangle'. He had it immediately. Next he suddenly asked , 'No Triangle , Give a Square'. I was amazed at him.

Take a Look!!!!!!!!!!

We had all shapes and what to do with rest bits of the waterlemon .This is the easiestway my son can pronounce it.:)Now afer eating much waterlemon in this month.He get practised to say watermelon .The credit goes to bee and jai made my son learnt while he ate.Thanks!!

As its AFAM rule I thought of publishing one way .But i thought later and published other way I had it .As its a big one in size,it made me to do many in a single fruit.

Back to hand,I made a juice out of the leftover pieces.

Watermelon Juice

Ingredients

• Watermelon
• Lemon -1
• Sugar for taste( as you needed)
• Ginger juice -1/2 tsp

Method

Blend the watermelon pieces in a blender.Mix the other ingredients.Serve it chill.

I tried the other way too.

Watermelon Panha

New way to drink watermelon as watermelon panha I replaced sugar by jaggery and add cardamom powder and dried ginger powder a pinch and blend it and squeezed lemon.It also tastes great and quenched the thirst.

I don't even waste the white part 'watermelon rind' made a nice sweet Watermelon Wadi.

Idli milagai podi

I want to share my receipe for MBP-Preserves hosted by Coffee.My mom's Idli milagai podi was finished three weeks before.

So I want to make on my own.As per her basic rule I searched in google search engine,I saw many receipes but I want similar to my ajji's easy and simpler version of Idli podi.I got one from srivalli's in her cooking4allseason.Thanks for her I am glad after seeing 5 to 6 pages in google the similar version of my mom.

I took same ingredients only thing in proportion I took more Urid dhal as my mom do.

Ingredients

• Urid dhal -100 gms


• Channa dhal/bengal gram dhal-50 gms


• Asafoetida


• Red chillies dried -8 to 10


• Salt to taste

Method

Heat a tsp of oil in a kadai roast all the ingredients .Let it be cool and grind it coarsely and kept in a dry container.

Serve this with Idli,dosa,utthappam etc..It can be used for podi dosa,podi utthappam and here is podi idli below .It was my schooling tiffen box menu for many days .My box will be empty before my Lunch time bell rings:)

Some other powder varities fit to her theme in my blog are

Chutney pood - Garlic or Coconut chuntney powder lasts for many days.

Metkoot - Spicy powder served for rice lasts for many months.

Limbacha Loncha -Lemon Pickle

This month Coffee has announced a nice and apt theme sets for summer season in her foodie event MBP-Preserves.Almost in all Indian houses women makes some sundried wafers,pickles,powder varities,for that we need the Hottest Sun God's grace for making such things.

Another important roler is hardware kept to preserve things.Still in my mom's and in laws place they are using Jaadi in Tamil(its a urn or more precisely Indian pickle Jar) which preserves items for many years.

Nowadays bottle jars are replaced for preserving..In preservative things acid content will be more it has the power to erode the vessels...I think I am taking you people to two decades back atleast for me its a nice flashback..

Ok enough for my blabbering....the point is I tried Manisha's no oil pickle.She explained her step by step lemon pickle in her blog Indian food Rocks.I think really her pickle rocks:)Thanks for sharing your receipe.

This is my first pickle making on my own in sun warmth ..Really I missed my mom's and kaku's pickle:(

I followed as she said here.

Now my pickle is ready after two weeks in my Balcony.In the middle, weather was bad in germany I was much worried about my pickle.But it came out really well .

I can't wait showing.Its mouth watering.isn't it?I am going to have it right now.

Visit Some other Preserves in my blog are
Kutachi mirchi -Green chilli pickle that also can be catagorized in 'no oil pickle'.
Methamba - Mango chutney.It will lasts for many days when refrigerated.