Friday, 31 January 2014

Jowar Roti/Jolada Rotti/Sorghum Flatbread

Jowar/Sorghum, a gluten free grain, is cultivated in warm climatic conditions and a flatbread out of this is in Northern Karnataka often known in local language as jolad rotti. It is often served with ennegai/chutneys/gojju/any sidedish involving pulses. It is considered to be farmer's food and is considered to be good for people who do lots of physical work.I first tasted it when I had been to Kamat hotel on our way to native from bangalore. Was introduced to this by my Mr.S. I fell in love to such an extent with this that I would never miss eating whenever we left to native. I had never thought of preparing it too. But some time back a very close friend of mine (from north Karnataka) who left from here permanently to India had left behind at my place a pack full of Jowar/Sorghum flour. And finally yesterday I prepared it the third time and I did not want to miss clicking step by step pics and writing up a recipe for my readers. So here goes the way I prepare Jowar rotti/Sorghum flatbread. I had prepared long back twice but now as the flour was an year and half old, was little apprehensive with the output but to my surprise, it came splendid and we enjoyed with Badane Gojju/ Spicy Brinjal Masala. I learnt the perfect recipe of badane gojju/spicy brinjal side dish from Nalini Somayaji who blogs at Adige. I will share in my tomorrow's post the Spicy Brinjal Masala is on post today.

Wednesday, 29 January 2014

Gobi 65 Dry / Cauliflower 65 Dry

I had promised my better half something deep fried last Sunday and forgot to prepare, he reminded me yesterday. I felt bad for having not prepared something for him. Though he wouldn't mind, I could not stop myself from preparing something for him. (P.S. deep frying happens only twice a month to treat my family, not more than that unless it is for some parties or get together) I had a large cauliflower with me and planned for a royal treat, Gobi 65 dry, though I love the wet version too, his liking is dry. I hence decided to prepare Gobi 65/Cauliflower 65 dry version.
I must also not miss telling you all that hardly could I get to eat 2-3 and rest were in his tummy and he was doing a happy dance. It was real delicious, little on a spicier side. I couldn't hence manage clicking more pics. Somehow managed clicking in the middle of frying else I would have had to click his photo and told 'Please locate gobi 65 is in his tummy!'. So not bothering you all much let's move on to the recipe.

Monday, 27 January 2014

Radish Sambhar/Moolangi Sambhar

I had seen radish similar to the size of carrots, but here in Germany I get to see huge ones, very huge that we could make sambar around 3 times from one radish for a family of two that would last for two meals of the day. Recently my better half brought one such big radish and was wondering how would I finish them. Myself and hubby love radish/mullangi sambar. I hence tried preparing it according to our taste and finally a delicious sambar to accompany rice was ready. I was so happy and we enjoyed to the core that I got request to prepare the second time. I hence decided to share this recipe.

Friday, 24 January 2014

Beetroot Halwa/Beet Sweet Pudding

Beetroot(Rote Bete as known in German) is a veggie which I love for its color. I lately wanted to try beetroot halwa, which I had once prepared before my marriage. Me and my brother were at home and mom had gone out for some shopping. We decided to prepare carrot halwa/pudding before she comes, but we had no idea that carrots were not there in the pantry. We saw some beetroots lying, I decided to prepare a halwa out of it and tried the same way as I prepare carrot halwa, to my wonder, it turned out fantabulous and we enjoyed to the core. We had fun preparing it. This is my second attempt after that, never got a chance to prepare till date after that. My daughter enjoyed it lots.This was a treat for my Deutsch class friends the other day when we had a party to end our last day of the first level of the course. They all enjoyed it lots. Wiki says "Beetroot is an excellent source of folate and a good source of manganese, and contains betaines which may function to reduce the concentration of homocysteine, a homolog of the naturally occurring amino acid cysteine.The red colour compound betanin obtained from beetroot is often used in industries as red food colorant".

Thursday, 23 January 2014

Chanadal Masala Vadai / Kadalebele Masala Vade/ Easy version of Chattambade/ Parippu vada

Chattambade or masala vade is something which I loved since childhood, being born and raised in Kerala, had got many a times chance to eat Parippu vada. My mom's sister, my chikkamma used to excel in the preparation of chattambade/parippu vada. I still remember having eaten many a times at her place and also during the train journey with friends to South Kerala to attend Entrance coaching. It was fun eating this vadai. I had many a times wished to try them out but with my mixer not in a good condition to grind dals with less or no water, I had to always leave my plans to prepare them. Recently a friend of mine, my neighbour here, suggested me to prepare them in a way which is much easier than the authentic method. I found it equally tasty and delicious and way too simple. Here goes the recipe of Chattambade or Parippu vada easified.

Wednesday, 22 January 2014

Eggless Churros/Mexican Fritters with Chocolate Sauce

It was the first time I heard Churros and was like 'What is that? Is that something edible?' and my google machine answered, they are the Mexican fritters, not sure about the origin though, Wikipedia says " It is often also known as spanish doughnut and that it's origin is unclear and it was brought to Europe by the Portuguese" but whatever it is I was exposed to this through SFC, heartful thanks for bringing this as a challenge and helping me learn a very new dessert unknown till date. It involves usage of eggs traditionally, but me being a person who abstain the usage of Eggs even, I decided to go for an eggless version and I went through lots of sites in Internet and finally decided my own measurements and prepared this Churros. It is often enjoyed with a dip of chocolate. Though not a great chocolate fan, I did prepare just to know how it tastes when eaten with sauce, but my verdict is it tastes much better without the sauce even. Here comes the simple recipe.

Tuesday, 21 January 2014

Til Ke laddu/ Ellina Unde

Makara Sankranti is marked with the preparation of Ellu Bella/ Til Gud meaning a mixture of sesame seeds and jaggery. The traditional sweet prepared on this eve is Til ke laddu/Ellina unde which is very easy and also it could be prepared with minimum ingredients. Scientifically, Til Gud meaning sesame and jaggery offer warmth during winter. On the day of Sankranti in India people prefer to eat these and in many states kite flying is common with entire family on the roof top whole day flying kites, eating Til ke laddu, Chikki, Sugarcane and so on. Though the weather doesn't let us fly kites here definitely we cannot miss eating Til ke laddu or Ellina Unde. As the challenge offered in SFC this month was Til ke laddu under Indian Sweet, I couldn't stop myself from trying my hands on them. Here goes the simple recipe.

Monday, 20 January 2014

Garlicky Cheesy Fusilli Pasta

I am an ardent admirer of Priya's Versatile Recipes.I have been going through almost all the recipes she post without any fail. I love the way she writes the recipes straight forward thereby reducing any sort of confusions in it and many of them are simple and easy to follow. I have seen quite a lot of recipes related to cooking and baking and I love when I get to see an eggless recipe. And you may find many more baking recipes without the use of eggs.I recently saw a khara sev recipe of hers where she added almonds to the it. Quite innovative isn't it? I'm sure they would enhance the flavor for sure. I was hooked at the recipe of hers. Do check out more such recipes at her space.
It had been quite a long time that I'm in Blogging world. It will be almost an year by next month. And my baby blog would turn 1. Needless to say it is existing today because of all my fellow bloggers, their constant support through the flowing comments and encouragement.
Coming to my post in her space it is today Garlicky Cheesy Fusilli Pasta. Do check out the recipe in her space.

Friday, 17 January 2014

Bell Pepper Masala/ Capsicum Masala

Capsicum is always loved for its flavor. Moreover it is very healthy too. I had tri colored paprika in my fridge and was wondering what to prepare. Had prepared it long back once, we loved it then. Now that we love it, it is often prepared too. I adapted this recipe from Swasthi's Recipes. Thanks for the wonderful recipe Swasthi. Me together with family and friends enjoyed this curry along with rotis. I adjusted according to our taste and brought in very little changes. This goes well with hot rice or rotis. The flavor of capsicum is marvellous. It adds a different flavor all over to this delicious gravy.

Thursday, 16 January 2014

Here comes Liebster Award

2014 for sure has something good and great for me I believe. This January itself I got 2 Liebster awards, one from Magee's Kitchen and other from Shobha's Delight. Thanks a lot to both of you for nominating my space for this award. Never had any expectations and when you get something which was unexpected and great, your happiness has no bounds. So am I. Had been waiting to get myself free a day or two so that I could look back and spend time with this baby blog. Now that this award was something I loved to receive must be passed on too. I'm very much thrilled at the same time confused with not knowing whom to pass this award on. Liebster, a Deutsch word meaning the beloved. 

Wednesday, 8 January 2014


Now that I'm back from a short vacation, just started to go through the blog left unattended for few days. Still I must say, no great cooking happening here, so off to my drafts and here comes a lovely chat. Simple and loved chat is Bhelpuri. This post was pending from long and got a chance today to share it. These holidays made me lazy I believe, the weather and climate too to be blamed for. Nowadays I don't feel like preparing anything good to be posted, just because the weather gets so dull and I get only a small duration when we get good daylight sun to photograph. This is a recipe that I prepared long back in Summer and here I share it during peak winter time, the pics are now tempting me to prepare Bhelpuri all over again.