Saturday, August 15, 2015

Gorikayi Bhath - Guvar/Cluster Beans Rice

Gorikayi/guvar was another of those much-hated veggies when I was a kid. Though I still don't exactly profess my undying love for it yet, I do enjoy the vegetable in certain dishes and with certain masalas. Gorikayi Bhath is one of them.  Gorikayi palya/bhaji (before the rice is added) also makes a fab side with chappatis or with rice and dal.


3 cups cooked rice
1 cup Gorikayi, chopped
1 cup shelled green peas
1 small potato, chopped
2 tbsp. shredded fresh/dessicated coconut
1 heaped tbsp palya/bhath pudi or MTR Vangibhath Masala
1 tsp tamarind paste
1 tsp jaggery
salt to taste

For the tadka
4 tbsp. cooking oil
1/2 tsp mustard seeds
1 tsp urad dal
1/2 tsp turmeric powder
8-10 curry leaves


In a thick bottomed pan, heat oil. Add mustard seeds and let them pop. Add the remaining tadka ingredients and saute for a minute.
Stir in the veggies, sprinkle a bit of water and let cook on low, covered, slightly cooked - for about 10 minutes.
Add the remaining ingredients, except rice. Mix well and cook until veggies are cooked through completely.
Mix in the cooked rice, ensuring all the grains are coated with the masala.

Sunday, August 02, 2015

Grilled Chicken Kathi Rolls and 9 Years of Blogging

It has been easy to keep track of my blog anniversary since it was created a few days ahead of my daughter's birth. Last week saw my blog and my baby, Miss M, both turning 9. Thank you to all the readers of my blog. What started off as my personal blog turned into a food blog and has been a great place to store and share recipes. Thank you all, for being a part of my journey.

I have been MIA for a few months here now. Just been a busy few months and nothing interesting that I cooked recently. I did want to include a food portion as part of this post and so here is the recipe for kathi rolls made with leftover grilled chicken from a cook out. Makes for a great evening snack or as was in our case, a quick dinner and good use of leftover chicken!


Grilled chicken, tossed in chaat masala and oil
Eggs, whisked and seasoned with salt
Malaysian Parathas, frozen
Mint chutney
Sliced onion, chopped cilantro and lemon wedges


Cook parathas as per instructions and keep aside.
On a warm skillet, pour about 3 tbsp. of whisked egg and swirl around to spread. Immediately place a cooked paratha on top. Alternately, you could spread some egg on top of the paratha and place egg-side down on the warm skillet.
Cook egg-side down until the egg is set. Remove from skillet.
With the egg side up, spread some mint chutney on the paratha and place the seasoned, grilled chicken at the center.
Top with onion slices, cilantro and a few dashes of lime.
Fold from both the ends, roll the bottom half in aluminum foil and enjoy!

Tuesday, April 14, 2015

Kadalebele Kosambari - Chana Dal Koshimbir - Lentil and Cucumber Salad

Kosambari is a raw salad traditionally made with split lentils (chana dal or moong dal) and vegetables (cucumber and/or carrot). Kosambari is one (sometimes two) of the sides in a traditional meal. Here is the recipe post for Whole Moong Kosambari. But you can make kosambari with other vegetables and lentils too - like this, with alfalfa and carrot or corn.

This recipe was part of my post on Mysore Cuisine for Sailu's Food.



1 cup chana dal
1 medium cucumber, diced small
1 heaped tbsp fresh grated coconut
1-2 green chillies, chopped fine
2 tsp lemon juice (optional)
chopped cilantro for garnish
salt to taste

1/2 tsp mustard seeds
a pinch of heeng/asafoetida
cooking oil


Soak chana dal for 2 hours. Wash a couple times, drain and keep aside.
Chop cucumber. Set aside for 10 minutes, then squeeze as much water out as possible.
Mix in the softened chana dal, cucumber, green chilies, coconut, cilantro and curry leaves.
Just before serving, add salt and lemon juice.

Wednesday, April 08, 2015

Black Bean and Cheese Enchiladas

Awake, thou wintry earth -
Fling off thy sadness!
Fair vernal flowers, laugh forth
Your ancient gladness!

Spring is here! Though winters aren't too bad at all in our part of the country, there's something about Spring that brings about so much cheer and gladness. I live in a small town which is surrounded by rolling hills. Just standing at the front porch, looking out at the hills around me slowly turning green, the flowering trees and plants, the grass turning green, makes me feel so blessed! Spring is indeed time for renewal, growth and new life and I just stand in awe at the beauty of it all! Of course, this lasts for a few minutes (if that, sometimes!), before demanding kids and ever-present questions like "what's for dinner?" takes over! :)

I am all for good tasting food that does not take too much time to prepare and am always looking for ways to cut short my time at the stove/oven. Like this 10-minute enchilada sauce that literally takes just that much time to make. And the sauce keeps for a few weeks in the fridge too. I made enchiladas with beans and cheese and attempted empanadas with leftover stuffing. The empanadas still need a bit of work/tweaking, but these enchiladas are really good!


8 flour tortillas
1 small onion, chopped
1 15oz can of black beans, drained and rinsed
1/2 tsp ground cumin
a few pinches of salt
1 tsp canola oil
2 cups shredded cheese (cheddar/jack/Mexican blend)
Enchilada sauce (recipe below)

For the enchilada sauce: Recipe Source
1 can tomato sauce (8 oz)
1.5 cups water
2 tbsp all purpose flour
1 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp onion salt (I substituted with garlic salt)
2 tbsp canola oil
salt to taste

Heat oil in a pan and stir in chili powder and flour. Stir and cook on low until lightly browned.
Add all the remaining ingredients and stir until smooth.
Bring to a boil and cook for 7-8 minutes, until slightly thickened.


In a pan, heat oil and saute onion until translucent. Add black beans, season with cumin and salt. Mix well, keep aside.
Coat the bottom of a baking dish with enchilada sauce.
Microwave tortillas for 30 seconds, just to soften them.
Spread some enchilada sauce on a tortilla, top with black bean mixture and cheese. Roll tightly and place seamside down in the baking dish. Repeat for all the remaining tortillas.
Pour remaining enchilada sauce on top, sprinkle some cheese.
Bake in a preheated oven at 350, for 10 minutes.
Serve, garnished with cilantro.

On a side note, this Spirng also saw my little super hero turning 5! Baby S is a big boy now and not a baby anymore! Here's him at his birthday party.

Wednesday, February 25, 2015

Kayi Sasive Anna - Rice with Mustard and Coconut

Kayi Sasive Anna literally stands for Coconut Mustard Rice. The ground paste in the rice can be stored in the refrigerator for a few days too.

This recipe/post on Kai Sasive Anna was originally made for my article about Foods from the Mysore Region for the wonderful Sailu of Sailu's Food. Do check the article and Sailu's extensive recipe collection.


1 cup raw rice
salt to taste

To grind:
1 heaped tsp mustard seeds
1/4 tsp turmeric powder
a few pinches asafoetida/heeng
3 dried red chillies
1 -2 green chillies
1/2 tsp tamarind paste (or pulp from about a gooseberry sized tamarind)
1/2 cup shredded coconut or copra

For the tadka/oil seasoning:
2-3 tbsp cooking oil
1/2 tsp mustard seeds
1/2 tsp each urad and chana dals
1-2 dried red chillies, broken
A few curry leaves
1 tbsp peanuts/cashew nuts

Cook rice in 2 cups of water, making sure the grains are not mushy.
Spread the cooked rice on a platter to cool. Fluff with fork to separate the grains. Keep aside.
Make a smooth paste with the "to grind" ingredients, with very, very little water.
In a wide pan, heat oil and add mustard seeds. Once they pop, add peanuts and fry for a few seconds. Add remaining ingredients one by one and fry until the dals get crisp.
Add the ground paste and fry for a minute and let cool.
Mix the paste with the rice and salt to taste.

Saturday, February 21, 2015

Garlic Cilantro Lime Rice

For a Mexican dinner, I made this quick garlic cilantro fried rice as one of the side dishes. The desi in me had me adding jalapeno for some heat, though the original recipe by Ree Drummond had none. Had it the next day with some sauteed veggies and beans for a meal in itself.

Recipe Source


2 cups long grained rice
1 yellow onion, chopped
3 cloves of gaarlic, minced
3 limes, juiced
1 jalapeno, chopped
4 cups vegetable or chicken broth
3 tbsp chopped frech cilantro
2 tbsp canola oil
salt to taste


Heat oil in a pressure cooker or a large skillet. Add jalapeno, garlic and onion and cook for 3-4 minutes. Add rice and let the oil coat the rice.
Pour in the stock, add salt to taste and 3/4th of the lime juice.
Cover and cook for one whistle in a pressure cooker. Or until the grains are cooked, if using a skillet.
Mix in the remaining lime juice and chopped cilantro.

Sunday, January 11, 2015

Alasande Palya - Barbatti Sabzi - Sautèed Yardlong Beans

Palyas are dry curries made with vegetables and used as a side dish along with rice and sambar/rasam or had with rotis/chappatis. I typically use a lot more coconut than I have here. Chopped onions can also be added in this but traditionally in Kannada Brahmin households, onions and garlic are not used in these palyas.


2 cups chopped alasande kayi/yardlong beans
2 tbsp chopped cilantro + for garnish
3-4 green chilies
1 tbsp coconut shreds (or more)
juice of one small lime
salt to taste
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp turmeric powder
4-5 curry leaves
1/2 cup water


Make a rough paste of cilantro and green chilies.
Heat oil and add mustard seeds, After they pop, add turmeric powder, curry leaves and the ground paste and fry for a minute.
Add the chopped beans, water and salt to taste. Sautè for a few minutes. Cover and cook until the beans are cooked through.
Add lime juice and coconut and mix.
Garnish with cilantro and more coconut, if you like.