Honey Chilli Potato

Happy Evening..

Welcome sweet winter with - Honey Chilli Potato n hot Tomato Soup...

😍😘😘

Chalo pet pooja ki tayari ho gayi...

Honey Chilli Potato-

Its popular Chinese snacks & has a huge fan following..It is crunchy, flavorful and awfully delicious. Serve it immediately or else it will turn soggy.

Ingredients -

Potatos- 1/4 kg, 1 clove finely chopped garlic, 1 finely chopped red chilli

1 cup refined oil, 2 tablespoon corn flour, salt to tast.

For Garnishing- 1 tablespoon sesame seeds & 1 onion shallot.

For Toppings-

2 teaspoon chilli flakes, 1 teaspoon sesame seeds, 1 teaspoon vinegar, 1 clove finely chopped garlic, 1 teaspoon refined oil, 1 teaspoon pureed tomato chili sauce, 2 tablespoon honey.

Step 1- Wash the potatoes and peel them clean. Now take a heavy pan and add 5 cups of water. Once the water reaches the boiling point, add the potatoes and allow to simmer on low flame till they are almost done but not soft and squishy.

Step 2- In a bowl, mix together garlic, red chillies, salt, corn flour and mix well. Keep aside for 3 to 5 minutes. Now add the potatoes and toss well so that the mixture completely coats them.

Step 3- Heat oil in a frying pan over medium flame and deep fry the potatoes till they are crispy. You can also double fry them if the required crispiness is not attained at one go. But ensure that they turn not too hard from inside.

Step 4- Drain excess oil and place them on an absorbent paper. Now heat a little oil. Add chopped garlic, sesame seeds, vinegar and tomato sauce, cook for a minute and turn off the heat. Add honey, seasonings and shallots and pour over the potatoes.

Step 5- Toss well. Sprinkle some more seasonings and the toppings you like to have more and serve immediately. Leaving it for a while on the kitchen counter may take away its crunchiness.

Step 6- It is an amazing starter recipe that tastes wonderful with any drink or even with tea and coffee.

Don't 4get to tell me how it has turned out..

Enjoy....

ಮಸಾಲಾ ಅಡಿಕೆ

ಶ್ರೀ ವರಮಾಹಾಲಕ್ಷ್ಮೀ ನಮಃ.._/\_..
ಎಲ್ಲರೂ ತರಾತುರಿಯಿಂದ ವರಮಹಾಲಕ್ಷ್ಮಿ ಹಬ್ಬದ ತಯಾರಿ ಮಾಡ್ತಾ ಇದ್ದೀರಿ ಅಲ್ವಾ..
ಸರಿ ಮತ್ತೆ . ನಾನು ಇವತ್ತು ಮಾಡಿದ ‘ಮಸಾಲಾ ಅಡಿಕೆ” ಬಗ್ಗೆ ನಿಮಗೆ ಹೇಳ್ತೀನಿ.
ತಾಯಿಯ ಪೂಜೆ ಆದ ಬಳಿಕ ಬಂದ ಮುತೈದೆಯರಿಗೆ ಅರಿಷಿಣ- ಕುಂಕುಮದ ಜೊತೆಗೆ ವೀಳೆದೆಲೆ ಕೊಡುವ ಪದ್ಧತಿ ಎಲ್ಲರ ಮನೆಯಲ್ಲೂ ಇರುತ್ತೆ. ದೆಹಲಿಯಲ್ಲಿ ಸಿಗೋ ವೀಳ್ಯದೆಲೆಯನ್ನೇ ನಾನು ಪಾನ್ ಅಥವಾ ಬೀಡಾ ಕಟ್ಟಿ ಕೊಡೋ ಪದ್ಧತಿಯನ್ನ ಇಟ್ಟುಕೊಂಡಿದ್ದೀನಿ.
ಘಮಘಮಿಸುವ

ಮಸಾಲಾ ಅಡಿಕೆ

ಬೇಕಾಗುವ ಸಾಮಗ್ರಿಗಳು
ಚಿಕಣಿ ಅಡಿಕೆ ಪುಡಿ- 1/2 ಕೆಜಿ
ಏಲಕ್ಕಿ ಪುಡಿ -1/2 ಚಹಾ ಚಮಚ
ಲವಂಗ- 1/2 ಚಹಾ ಚಮಚ
ಜೇಷ್ಠಮಧ್ ಪುಡಿ – 4 ಚಮಚ- ( ಗಂಟಲಿಗೆ ತುಂಬಾ ಒಳ್ಳೇದು)
ತುಪ್ಪ- 2 ಚಮಚ (ತುಪ್ಪದ ಗಸಿಯನ್ನೂ ಸಹ ಬಳಸಬಹುದು )
ಕೊತ್ತಂಬರಿ ಬೀಜ- 4 ಚಮಚ
ಬಡೇಸೊಪು- 8 ಚಮಚ
ಒಣ ಕೊಬ್ಬರಿ ತುರಿ- 1/2 ಕಪ್
ಚಮನ್ ಬಹಾರ್ ( ಪಾನ್ ಮಸಾಲಾ) – 1 ಚಮಚ
ಜಾಜಿ ಕಾಯಿ ಪುಡಿ- ¼ ಚಹಾ ಚಮಚ
ಪಚ್ಚಕರ್ಪುರ- ¼ ಚಹಾ ಚಮಚ
ಸಕ್ಕರೆ- 2 ಚಮಚ

ವಿಧಾನ
ಒಂದು ಬಾಣಲೆಯಲ್ಲಿ ತುಪ್ಪ ಹಾಕಿ ಬಿಸಿಯಾದೊಡನೆ ಅದರಲ್ಲಿ ಅಡಿಕೆ ಪುಡಿಯನ್ನು ಹಾಕಿ ಸ್ವಲ್ಪ ಹೊತ್ತು ಕೈಯಾಡಿಸಿ.
ಒಲೆಯ ಮೇಲಿಂದ ಕೆಳಗಿಳಿಸಿ ಉಳಿದೆಲ್ಲಾ ಸಾಮಾನುಗಳನ್ನ ಹಾಕಿ (ಕೊಬ್ಬರಿ ತುರಿಯನ್ನು ಬಿಟ್ಟು) ಚೆನ್ನಾಗಿ ಕಲಿಸಿ.
ಬೇಕೂಂದ್ರೆ ಒಂದು ಬಾರಿ ಮಿಕ್ಸಿಯಲ್ಲಿ ತಿರುವಿಕೊಳ್ಳಿ.
ಕೊಬ್ಬರಿ ತುರಿಯನ್ನು ಹಾಕಿ ಚೆನ್ನಾಗಿ ಕಲಿಸಿಕೊಳ್ಳಿ.
ಘಮಘಮಿಸುವ ಮಸಾಲಾ ಅಡಿಕೆ ತಯಾರ್..
ಇದನ್ನು ಹಾಗೇ ಊಟದ ಬಳಿಕ ಸೇವಿಸಬಹುದು ,
ಸುಣ್ಣ ಹಚ್ಚಿದ ವೀಳ್ಯದೆಲೆಯಲ್ಲಿ ಸುಂದರವಾದ ಬೀಡಾ ಕಟ್ಟಿ ಮುತೈದೆಯರಿಗೆ ನೀಡಿ.
ಎಲ್ಲಕ್ಕೂ ಶ್ರೇಷ್ಠವಾದ ದಾನ- ವೀಳ್ಯದೆಲೆಯ ದಾನ ಅಂತ ನಮ್ಮಮ್ಮಾ ಹೇಳ್ತಿದ್ರು.
ವರಮಹಾಲಕ್ಷ್ಮಿಯ ಪೂಜೆಯ ಫಲವನ್ನು ಪಡೆಯಿರಿ._/\_.

Mojito

Virgin Mojito

Mojito is a traditional Cuban highball. Traditionally, a mojito is a cocktail that consists of five ingredients:- White rum, sugar, lime juice, soda water, and mint. Mint sprigs muddled with sugar and lime juice.
Today I’m serving my loved once a wonderful drink which is a refreshing alcohol-free.

Ingredients:

• Sugar- 2 tsp

• Fresh lemon 1/2 cup pieces

• 6-8 mint leaves

• Club Soda- 1 bottle

• Ice cubes

Method:

• Put sugar in a glass

• Add lemon pieces

• Muddle for few sec-The essential oils of mint mixes with citrus to give fresh aroma.

• Now fill with ice cubes

• Add club soda n stir properly.

• Mix all the ingredients.

Close UR eyes...n Enjoy.

Raw mango chateny.

Summer time…Mangoes time...

Raw Mangoes are one of the healthiest fruits of summer.

You will see at every nook and corner a cart loaded with raw mangoes and it is indeed a bliss to see people indulging in this lovely sour treat. These are better than ripe ones.

Health benefits-

1. These helps in weight loss while the ripe one contains a whole lot of calories, adding to loads of kilos.

2. Do not eat raw mango without draining its milk or sap. The intake of sap will cause gastro- intestinal, throat, and mouth infection.

3 Good 4 acidity- Chew on a piece of raw mango to reduce acidity.

4. Helps in morning sickness

5. Raw mango gives you a lot of energy.
6. The best health benefit of raw mango is it helps treating liver disorders. 
7. Raw mange’s not only good for prickly heat, it contains a whole lot of properties which helps you to not get a sun stroke.
8. Green mangoes are beneficial in treating blood disorders because of its vitamin C.
9. Its v good 4 diabetics.

10. Eating raw mangoes help in building the immune system of the body keeping one younger and healthier. This is a well know health benefit of green mango.

Today I’m making my mom’s authentic Hot & Sweet Raw mango chateny.

Chutney dates back to 500 BC. The word “chutney” is derived from the Sanskrit word chaṭnī, meaning to lick.  In other words, finger-licking’ good!

Let’s get started...

Hot & Sweet Raw mango chateny.

Raw Mango Chutney.  It’s an authentic South Indian recipe. This chateny is sweet and spicy and is delicious. You may use it either as a spread, a dip, or in cooking a variety of Indian cuisine. I’m suing gaggery to sweeten and red chilli powder to make it little spicy.

Ingredients- 

Raw mangoes- ½ kg

Jaggery- ¼ / ½ kg (depending on the sourness)

Red chilli powder- 1 tsp

Fenugreek- 1 tsp

Dry coconut gratings- 1 cup

Salt to taste

Oil for vagar

Method-

1. Peel and grate row mangoes.

2. Roast fenugreek seeds with little oil and grind it smooth powder.

3. Powder jaggery

4. Now add all the above ingredients along with chili powder and salt and keep it for ½ an hour.

You may add more red chilli powder if u love very spicy taste.

5. Now grind to coarse paste and give vagar or tadaka.

My Sweet n hot raw mango chateny is ready.

Serve with chapatti, thepla, paratha or Jawar Roti. You may also use it as a spread.

Its true treat 4 ur taste buds.

Enjoy friends...

Masala/ Menthe menashin kayi / Balaka / Mirapakaaya.

Every Summer I make these Balaka or Majjige menasu. This is a traditional South Indian recipe especially one of the constituents of many North Karnataka meals. These chilies are also very popular in other parts of South India too. In Mmany functions include this along with other deep fried sun dried items like papads and sandige.
I love to garnish Curd rice with these Balaka or Masala chilies. 

Making  Balaka is a simple recipe but is a labor intensive process and requires some patience as the preparation is spread over a week. All you need are fresh green challis.

I came across these long chilies which are less hot. I’m keeping their stem too. 

Ingredients-

1/2 kg green chilies
1 cup- sour curds

2 tsp- Fenugreek powder.

1 tbsp. - Cumin seed powder.

½ tsp Asafoetida

5-6- tsp salt

Method-

Wash properly and dry them.

Put a deep cut into chilies taking care not to slit them completely.

Take a bowl add curds and rest of the masala.

Mix well and add 4 cup water.

Now immerse slit chilies in this mixture and keep it over night.

Next day you will see color change in chilies.

Sun dry and bring them back add put them in curds mixture again. Do not discard the masala curds. Repeat this procedure for about 4-5 days.

Once all buttermilk has been done, dry the chilies for 3-4 days more till they are completely dried and become crispy.

Store in a tight container and you may use for more than 6 month.

When you deep fry in oil you will get very nice aroma to the chilies.

Serve with Rotti, Chapati as side dish.

You can even garnish Curd rice. Here use Ghee for deep frying. It gives nice spice and taste to bland curd rice.

Enjoy…