ನವಣೆ ಉಪ್ಪಿಟ್ಟು | NAVANE UPPITTU | FOXTAIL UPMA | MILLET UPMA

ನವಣೆ Navane is one of the five Siridhanya, known as foxtail millet in English. It is a nutritious grain that offers various benefits, including a high content of fiber and protein. Today, I prepared Upma with it. 

Prep Time : 10 Mins + 8 hours soak time

Cook Time : 15 Mins

Ingredients

• Foxtail millet / Navane - 1 cup
• Upma rave - 1/2 cup
• Grated coconut - 1/2 cup
• Salt - 1/2 tbsp (adjust as per taste)
• Coriander leaves - 1/4 cup, chopped
• Curry leaves - 1 stalk
• Green chilies - 4 no
• Vegetables - Beans, Carrots, Peas, Potato ) chopped, mixed 1 cup
• Hot water - 3 cup (approx)
• Any cooking oil - 5 tbsp

Tempering

• Mustard - 1/2 tsp
• Bengal gram lentil - 1 tbsp
• Black lentil - 1 tsp
• Asafoetida - 1/4 tsp
• Turmeric  - 1/4 tsp

Instructions 

1. Rinse 3 times Navane/foxtail millet. Drain and add 2 cups of water.
2. Soak foxtail millets for 8 hours before using it for upma. Use the same water and cook the millet until soft. Keep aside
3. Take a big pan, Dry fry upma rave for 2 mins. Transfer into a plate
4. In the same pan add oil, add mustard allow to splutter, add black lentil, bengal gram lentil, turmeric, asafoetida, Stir fry
5. Add chilies, curry leaves 
6. Add mixed vegetables then add salt, saute for 2 mins
7. Add hot water close the lid, until vegetables cooked. Keep the lid closed for about 5 mins
8. Add rave then cooked millet mix both saute for few mins.
9. Add 1/2 cup water and close the lid. Wait for 5mins until rave cooked. 
10. Add coconut & coriander leaves. Mix well
11. Serve hot upma with curds/yogurt

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Kodo | Haraka Idli| Millet Idli| ಹಾರಕ ಇಡ್ಲಿ

Kodo millet is one of the Siridhanya. It is a gluten-free grain that serves as a nutritious food option. This grain is a significant source of antioxidants, dietary fiber, and iron.

Benefits: Rich in antioxidants and lecithin. It is great for purifying the blood, strengthening the immune system, and managing diabetes. 

Prep Time : 5 Mins

Cook Time : 10 Mins

Soaking & Griding / Fermentation : 15 hours

Ration - 2 : 1

Ingredients

• Kodo millet / Haraka - 1 cup
• Idli rice / Idli akki - 1 cup
• Black lentil / Uddina bele- 1 cup
• Rock salt - 1/2 tbsp

For Grinding 

1. Water - 1 or 2 cup (aprox)

Instructions 

1. Rinse 3 times rice, idli rice & kodo. Drain and add 2 cups of water and keep aside.
2. Rinse 2 times black lentil. Drain and add 2 cups of water. Soak until 6 hours.
3. Take a rice & kodo bowl drain all the water. Grind the rice using same water little by little into a slightly coarse consistency batter. Transfer into a big pot.
4. Take lentil bowl drain water and add lentils to the grinder using same water little by little and make into smooth batter. Once done
5. Add rice batter, lentil batter, salt and grind all together for 2 mins and transfer into the big size pot.
6. Close the lid tightly and keep it in the warm place. To ferment the batter for up to 10 hours. Once the batter is fermented it will be light and airy and doubled the volume. 
7. Mix thoroughly.  Place the pressure cooker or idli steamer. 
8. Grease oil into the idli stand (mpuld) 
9. Fill the batter into the moulds.
10. Place it in the pressure cooker without weight. Cook for 10 mins
11. Serve with coconut chutney & Mango (Kadak puli)

PS : I have used a wet grinder for grinding the Idli. A mixer or blender can also be used.

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Kodo | Haraka Dose | Millet Dosa | ಹಾರಕ ದೋಸೆ

This is a type of Siridhanya known as Kodo or Haraka grain. I made Dosa today with this grain, which is rich in protein and dietary fiber.

Prep Time : 5 Mins

Cook Time : 10 Mins

Soaking & Griding / Fermentation : 15 hours

Ingredients

• Kodo millet / Haraka - 1/2 cup
• Rice / Sona masoori akki - 1 cup
• Idli rice / Idli akki - 1/2 cup
• Black lentil / Uddina bele- 1 cup
• Fenugreek seeds / Menthya - 5 seeds
• Flattened rice / Avalakki - 2 tbsp
• Rock salt - 1 tbsp

For Grinding 

1. Water - 2 cup (aprox)

For Cooking Dosa

1. Cooking oil & Ghee 

Instructions 

1. Rinse 3 times rice, idli rice & kodo. Drain and add 3 cups of water and keep aside.
2. Rinse 2 times black lentil, flattened rice. Drain and add 2 cups of water, Add fenugreek seeds and keep aside.
3. Make it two separate bowls. Soak until 6 hours.
4. Take a rice bowl drain all the water. Grind the rice using same water little by little into a slightly coarse consistency batter. Transfer into a big pot.
5. Take lentil bowl drain water and add lentils to the grinder using same water little by little and make into smooth batter. Once done
6. Add rice batter and salt and grind all together for 2 mins and transfer into the big size pot.
7. Close the lid tightly and keep it in the warm place. To ferment the batter for up to 10 hours. Once the batter is fermented it will be light and airy and doubled the volume. 
8. Mix thoroughly.  Medium heat the tawa or flat pan
9. Pour 1 ladle of batter and move round shape clockwise.
10. Pour oil and ghee cook until the bottom starts to turn golden brown.
11. Scrape the Dose carefully remove edges and fold one side and serve with coconut chutney.

PS : I have used a wet grinder for grinding the Dosa. A mixer or blender can also be used.

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Tulasi Kashayam | Tulasi Kashaya (Herbal Concoction)

This is a ayurvedic drink. This Kashaya / Kashayam is various types of Ayurvedic home remedy medicine freshly homemade. I usually makes this for winter season. This Kashaya made out of fresh holy basil/tulasi and other herbs and spices. It helps and relieves common cold, cough, headache, indigestion  and minor inflammation. 

Other ayurveda homemade recipes :

Kashayam 

Cheera Leyam

Ingredients

• Tulasi leaves / Holi basil -  1 cup
• Black pepper corns - 1 tsp
• Turmeric powder - 1 tsp
• Clove spice - 5 no
• Ginger - 2 tbsp chopped
• Lime juice - 1 tbsp
• Water - 2 cups

Preparation

1. Rinse leaves in the tap water 
2. boil 2 cup of water in a pan
3. Add leaves and other ingredients except lime juice.
4. Boil on low flame for about 8-10 mins. It blends all the flavors and make a concoction.
5. Turn off the heat. 
6. Once it is cool down filter it and transfer into a big jar. Do not discard residue. Can also be taken just like that with hot water.
7. Whenever needed warm and drink.

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Antina Unde । ಅಂಟಿನ ಉಂಡೆ

This is an authentic Kannada recipe for one of the healthiest ladoos (unde). We made this for new mothers and growing children to help them regain strength and nutrition. However, people of all ages can enjoy it for its fiber, iron, and other health benefits.

Recipe video reel link available at malas.kitchen Instagram account.

Ingredients

Yield : 22 unde

• Badami / Almonds - 1 cup
• Godambi / Cashews - 1/2 cup
• Akrodu / Walnut - 1/2 cup
• Pistachios (pitted) - 1/4 cup
• Vanadrakshi / Sweet Raisins - 1/2 cup
• Shunti pudi / Ginger power - 1  tbsp
• Vanakobri - Dry shredded coconut - 1/2 cup
• karjura / Dry Dates (pitted) - 1/2 cup 
• Bella / Jaggery  - 1 cup + 2 tbsp water 
• Antu / Edible gum - 3 tbsp
• Thuppa / Ghee - 1/4 cup + 2 tbsp 

Preparation

1. Dry roast lightly almond, cashews, pistachios, raisins and coconut together, walnut, karjura 
2. In a food processor add roased almonds, cashews, walnut, pisa & Karjura coarse them. Using pulse function.
3. Transfer coarsed nuts to the large bowl
4. Add shunti pudi. coconut and raisins mix well
5. In a same pan add ghee then edible gum. Fry until it pops up and crushed them. (I have used food processor.)
6. Add into the bowl mix well.
7. Heat another 2 tbsp of ghee pour into the bowl.
8. Heat same pan add water and jaggery bring to boil stirring continuously until become thick frost. (for testing jaggery syrup:  a cup of water drop the syrup and it quickly solidify into a hard ball)  
9. Pour the jaggery syrup into the bowl. Mix well in a large spoon and make into lemon size balls/ ladoo shape. 
10. Once cooled completely, store them in an air tight container and relish them

PS:  In my recipe, I omitted karjura/dates because I don't particularly enjoy them. You can also customize it by adding different types of nuts.

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Avalakki Mixture

 This is very traditional South Indian. Everyday snack with evening coffee/tea. Simple recipe posted the reel in my Instagram handle do check it out. 

In India there are varieties of Poha/flattened rice. This type of poha/avalakki we call it as paper avalakki in kannada. Simple recipe very cripsy ones. Paper avalakki mixed with tempering & lightly tossed with minimal spice.  Can be stored it in a box for months. 

Prep Time : 5 Mins

Cook Time : 10 Mins

Ingredients

• Flattened rice / Paper Avalakki - 4 cups
• Oil / Yenne - 1 tbsp
• Dry Coconut pieces / Kobri churu- 1/4 cup
• Peanuts / Kadalekai - 1/4 cup
• Roasted Gram / Hurkadale - 2 tbsp
• Cashew / Godambi churu - 2 tbsp (optional, i have used in this recipe)
• Curry leaves / Karibehvu yelle - 10 no
• Asafoetida / Hing - 1/2 tsp
• Salt to taste
• Red chilli powder / Mensina pudi - 1/2 tsp
• Turmeric  / Harishina pudi - a pinch
• Sugar  - 1/2 tsp
• Mustard seeds / Sasive - 1/2 tsp

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Ragi Chakli | Finger Millet chakli

Savory snack from India. Super tasty and healthy snack. 

Chakli is a spiral shape & deep fried.

Prep time : 10 mins

Cook time : 3-45 mins

Ingredients

• Ragi Flour - 1 cup
• Rice Flour - 2 cup
• Urad Flour - 1 cup
• Hing
• White sesame seeds - 3 tbsp
• Salt to taste
• Unsalted Butter - 4 tbsp
• Water to knead the dough 

Preparation 

1. Mix all the ingredients to the bowl 
2. Mix with water. While mixing adding water little by little. Make a thick dough just like chapthi dough
3. Fill the medium size dough ball into chakli press
4. Press the dough into spiral in a plastic sheet with greased oil 
5. Deep fry till cook over low flame

 

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Vazhaipoo Vadai

This is a unique tamil recipe Vazhaipoo Vadai or banana flower. Vazhaipoo is delicious and healthy and also makes various recipes.

 The main part of this vadai is clean the vazhaipoo/flower and apart from the flower it takes 30 mins.

Ingredients

• Vazhaipoo - 1 no
• Chana Dal / Kadleparppu - 2 cups
• Red chillies - 2 or 3 (adjust to the taste)
• Curry leaves 
• Coriander leaves 
• Green chillies - 1 or 4
• Red onion (Optional)
• Salt 

Preparation 

• Rinse and soak dal/parppu for 4 hours
• I used food processor for grinding all ingredients
• Blend all (I skipped onion) coarsely. Transfer into a bowl
• Add finely chopped vazhaipoo
• Mix well and make a vadai shape and deep fry 

Preparation for flower/vazhaipoo 

• Remove the outer petal and bunch of florets inside.
• Take the florets and remove the stamen and small cover along with it. 
• Finely  chop the florets after removing the stamen and white cover and discard the bottom portion. Keep the flower florets in the water to prevent discoloration.

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Homemade Paneer

 Homemade Paneer. It is simple and easy recipe. Sometimes I make homemade freshly. This time i took time to take pictures. follow the recipe :

Prep Time : 1 hour

Cook Time : 10 Mins

Ingredients

1. Milk - 1 & 1/2 ltr
2. Lime juice - 2 tbsp
3. Cheese cloth / Muslin cloth
4. Plain water

Preparation

• Take a heavy bottom pan add milk. Boil 
• Turn off add lime juice mix and it starts curdle 
• Strain paneer in the cheese cloth then immediately rinse with water and squeeze water gently
• After that take place a heavy weight object to the paneer cloth. Wait for 4-5 hrs to set the paneer 

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Avarekalu Spicy Mixture

Mysuru specialty tea/coffee time spicy mixture. Made out of Avarekai | Avarekalu | Hyacinth Bean | Flat Beans. This is only available during winter season. Prepare this and keep it for months.

Prep Time : 1 day

Cook Time : 30 Mins

Ingredients

• Avarekalu - 4 cups (Surti Lilva, Flat Beans)
• Kobri churu / Dry coconut pieces - 1/2 cup
• Kadlekai / Peanuts - 1/2 cup
• Mensina pudi / Chilli powder - 2 tbsp
• Salt to taste
• Karibehuvu / Curry leaves - few
• Hing / Asafoetida - 1/4 tsp
• Oil (to deep fry) 

Preparation 

1. Peel the avarekai and collect 4 cups  avarekalu. 
2. Soak them into water for overnight. 
3. After 5 hours, Remove the outer skin by pressing between your thumb finger(we call it as hitikidh)
4. Dry them in big towel 
5. Heat oil in a pan
6. Slowly add avarekalu. Fry till fried on medium flame
7. Then deep fry kadlekai, curry leaves & kobri
8. Transfer into a big bowl.
9. Sprinkle salt, chilli powder, hing, fried curry leaves. Mix well
10. Once come down room temperature and have it with tea/coffee time. Store it in airtight jars
    

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Iyengar Vangi Baath

Vangibaath is basically a rice dish in Mysuru, Karnataka. Actually made out of Brinjal/eggplant (Green Karthirikayi / Badnekayi). I was surprised I got green eggplant in our nearest Indian market and I had bought lot of tender badnekayi. Made out of our Sunday brunch from our Iyengar dish.

Prep Time : 20 Mins

Cook Time : 20 Mins

Yield - 4 ppl

Ingredients

• Green Brinjal / Karthirikayi / Badnekayi - 12 
• Yengai powder - 4 tbsp
• Oil - 1/4 Cup
• White Rice - 2 cups (Cooked)
• Asafoetida/Perungayam - 1/4 tsp
• Karvappale / Curry leaves - 2 stalk
• Kobri / Dry coconut grated - 2 tbsp
• Tamarind paste / Puli Rasu - 2 tbsp(adjust as per your sour taste)
• Jaggery / Vellu - 1 tsp, grated
• Salt to taste
• Groundnuts / Kadlekayi - 2 tbsp
• Mustard seeds / Kadag - 1/2 tsp
• Lime juice / 

Instructions

1. Cook white rice in the pressure cooker. (Use any kind of rice like sona masoori or basmati)
2. Cut karthirikayi/brinjal make into 3 parts and then into length wise into 4 pieces. Place the cut pieces into bowl of water to avoid oxidation(dark color)
3. Take a heavy bottom wide pan. Add oil
4. Heat oil in a low flame add kadag allow to splutter. Add perungayam
5. Add fresh karvappale
6. Drain water and add karthirikayi into oil slowly
7. Stir fry for few mins cook under low flame cover the lid for few mins
8. After few mins stir fry sprinkle water and cover the lid and cook. Repeat the same process 2 more times cook until tender
9. Add puli/tamarind then add velly/jaggery. Sauté 
10. Add yengai pudi 4 tbsp heaped & salt mix the vangi. 
11. Add cooked rice mix the vangi and rice together 
12. Add dry coconut and lime juice
13. Adjust the salt 
14. Take a small pan add a table spoon of oil, the add groundnuts/kadlekayi fry till golden and pour into vangibaath 
15. Mix well vangi baath rice 
16. Serve hot with curds/yogurt

Note : Kadlekayi/groundnuts can be added lastly. Because it will be crunchy. My amma make this way.

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Parppu Kattu | Yellow Lentils Curry

Parppu Kattu is a quick and simple recipe just using yellow dal. I often make this. This can also make this the one sick very good for health. parppu kattu recipe is not thick should be light watery consistency.

 

Prep Time : 10 Mins

Cook Time : 5 mins

Yield - 4 people

Ingredients

1. Yellow lentils / Toor Dal / Thovar parppu - 1 cup
2. Oil - 2 tbsp
3. Jeera - 1 tbsp
4. Green chillies - 2 
5. Curry leaves -few /1 stalk
6. Coriander leaves - 2 tbsp, chopped
7. Ginger grated - 1/2 tsp
8. Salt to taste
9. Turmeric powder - a pinch
10. Asafoetida / Hing - 1/2 tsp
11. Lemon juice - 1 tsp
12. Oil - 2 tbsp
13. Water - 2 cups (adjust as per consistency) 

Instructions: 

1. Rinse parpp add water 2 cups. Place it in the pressure cooker. Wait until 3 whistle. Turn off the stove let it cool
2. Take a wide pan add 2 tbsp. oil. Then add jeera allow to splutter 
3. Add chilies, curry leaves, ginger stir fry 
4. Add turmeric, hing 
5. Add cooked parpp into the pan sauté for 2 mins. Add water cook on a low flame for 2 mins
6. Add salt. Garnish coriander and finally squeeze lemon juice
7. Serve hot white rice with ghee

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Almond Milk | Badam ka Dhoodh | Badam Pal

 Today's recipe is a rich and refreshing badam milk with a beautiful aroma. This is a very popular Indian milk made out of fresh badam / almond paste with whole milk. 

This is my usual recipe during the hot summer. Sometimes I use both types of almond milk. The almond milk with almond homemade powder is already posted. This is the 2nd method using almond paste. 

This almond milk is always served during festivals or any special functions at my home (my mom & my MIL). Can also be served with hot or cold. It is one of my favorite drinks. 

Follow recipe below : 

Yield	4 people
Preparation Time	10 Mins
Cook Time	25 Mins

Ingredients

• Almonds / Badam - 20 to 25 pieces
• Saffron / Kesari - few strands ( soaked into warm water)
• Cardamom powder / Yleaki pudi - 1/2 tsp
• Whole milk / Full fat milk - 1 ltr
• Sugar  - 6-8 tblspn (adjust as per taste)
• Blanched chopped almonds & Pistachios for garnishing

Instructions

1. Soak the almonds/badam in the hot water for 10 mins
2. Remove the skin from each almond
3. Blend into a smooth paste with less than 1/4 cup of hot water
4. In a thick bottom sauce pan boil milk on a simmer
5. Stirring frequently cook the milk on a low heat for about 20 mins. Scrape out all the side edges frequently. Then Add gently almond paste stirring continuously. Cook on a low heat for about 10 mins. 
6. Add sugar stirring continuously
7. Add cardamom powder & Add saffron milk . Stir
8. Remove from the heat and let it cool to room temperature
9. If you are serving hot serve hot or warm with top of garnishing nuts and serve
10. or if you are serving chilled. let it cool and transfer into glass jar and refrigerate for 5-6 hours and serve chill with garnishing nuts.
11. Store refrigerate for about 3-4 days. 

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Tomato Jam

 I have nostalgia when I'm preparing this recipe. My Amma used to make tomato jam during the tomato season. My sister and I loved it and we used to have it everyday for breakfast from dosa to bread.  One morning I was looking at my Amma's list of recipes and realized that I missed eating tomato jam. In my recipe, I have used brown sugar instead of white sugar. The color varies lightly but the taste will be the same.

Ingredients

• Ripe vine Tomatoes - 1 dozen
• Brown sugar or White sugar - 1 cup (adjust as per taste)
• Ghee / Clarified butter - 1 tbsp

Instructions

1. Coarsely chopped the tomatoes( I have used food chopper )
2. In a big bottom pan add coarsely chopped tomatoes cook on a low flame. Stirring often
3. Once lightly cooked add sugar. Stirring occasionally. Until mixture has consistency of jam. 
4. Lastly add table spoon of ghee and stir. Turn off the flame and then cool transfer into glass jar  refrigerate. 
5. Tomato jam is ready to use.  

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Mango Mastani

 Mango Mastani easy dessert. This is very popular dessert in Pune (Maharashtra State). Mango milkshake mixed with vanilla ice cream, on top of nuts, tutti frutti and cherry. Yum absolutely delicious.  I had it this long time back when i was in Mumbai. Reminds me on those days used to have a lots of street food and desserts 😔

Ingredients

• Mango milkshake - 4 cups , Chilled
• Chopped nuts - Almonds, Pistachios
• Tutti Frutti - Candy
• Cherries(Maraschino Cherry)
• Vanilla ice cream 

Instructions 

1. Take a large glass pour mango milkshake 3/4 of the cup
2. On top of vanilla ice cream 1 scoop
3. Sprinkle chopped nuts & tutti frutti
4. Garnish with cheery
5. Serve Mango Mastani

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Mango Juice

 Mango juice home made used Alphonso Mangoes. As I mentioned in my Instagram post mango recipe is mandatory in my kitchen.  Made fresh tropical mango juice tastes like Frooti. Refrigerate upto 2 weeks.  This week I made two recipes the other one is Mango Mastani. Absolutely delicious recipes. 

Ingredients

• Ripe Sweet Mangoes - 3 cups
• Green sour Mangoes - 1 cup
• Sugar - 1 cup (adjust as per taste)

Instructions 

1. Rinse the mangoes and remove outer skin and take out all fruits.
2. Rinse and remove seed and skin. Finely chopped or grated green mangoes 
3. Heat 2 cups of water add both the mangoes cook on a low flame until green mangoes becomes soft. Add sugar and stir again cook for few mins 
4. Remove and keep aside for cool down
5. In a juicer or blender mix. Blend into smooth puree
6. Strain the juice if it is too thick then if required add 1 or 2 cups of hot water mix. (Should be juice consistency)
7. Transfer into a jar and refrigerate and serve.

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Molake Kalu Sambar | Mixed Sprouts Sambar

 Karnataka special wholesome protein mixed sprouts sambar. Deliciously healthy sambar made with whole green moong, black channa, horse gram & double beans. This sambar makes two verities one is with or without grinding masala.  Best to have with steamed white hot rice along with ghee.  Also side dish for Ragi Mudde. 

Prep Time for Mixed sprouts : 2 days 

Cook Time for Sambar : 15 Mins 

 Ingredients

• Mixed Sprouts - 2 cups (Whole Moong, Black Channa, Horse Gram , Double Beans)
• Yellow Lentils / Toor Dal - 1 cup
• Tamarind juice - 2 tbsp or Tamarind Paste concentrated - 3/4 tsp 
• Jaggery  - A small piece 
• Salt to taste 
• Rasam Powder - 2 tbsp

Ingredients for Masala

• Thengina kayi / Fresh coconut - 1/4 cup
• Kadle Bele / Chana Dal - 2 tbsp grms
• Dhania / Coriander Seeds - 1/2 tsp
• Bhaydgi Mensinakai / Red Chillies - 4 (adjust as per taste)
• Chekke / Cinnamon - 2 pieces ( small)
• Lavanga / Cloves - 2

Tempering Ingredients 

• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Asafoetida / Hing - 1/4 tsp
• Curry leaves - few 

Instructions for Sambar powder

• Heat pan add masala ingredients roast them in a low flame
• Add roasted ingredients to the mixer and make a fine powder, add coconut with little water and make a fine puree. Keep aside

Instructions for Sambar 

• In a steel bowl add dal with 2 cups of water and pinch of turmeric. pressure cook for  cook for 4 whistles. 
• In the same pressure cooker take a steel bowl add sprouts with little water cook it for 2 whistles.
• Then in a small bowl make tamarind juice. Take lemon size tamarind ball and soaked it in the hot water and squeeze juice out of it and keep aside
• Take a heavy bottom big pan. Boil 1/2 cup water add tamarind juice, salt and jaggery. Stir 
• Add rasam powder stir the mixture
• Then add cooked dal and sprouts stir the sambar well. Check the taste then adjust the tamarind juice jaggery and salt (if required)
• Boil the sambar for 1 mins. Turn off the flame
• Prepare tempering : Heat oil in a tempering pan add mustard seeds then add hing along with curry leaves. Pour into sambar
• Sambar is ready. Serve with hot rice or ragi mudde

Notes : 

1. Can also be added potatoes or brinjal / eggplant / Badnekayi. 
2. Check the consistency. If it is too thick add hot water very little.
3. Easy tip is prepare sambar powder. Just in a mixer jar add 2-3 tbsp of sambar powder and coconut and make into a fine puree. 

Iyengar Sambar  | Nalgari | Nalgum Powder Recipe link : Click Sambar Powder 

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Beetroot Palya | Dry Curry

 Today made a very simple dish called Beetroot curry. Palya is a kannada word and karimdbh is Iyengar word for curry. This recipe is perfect for plain hot white rice or rasam rice and also for chapati too. Beetroot is good for health Perfect for weekday meals.

Ingredients

• Beetroot - 4 medium size
• Salt to taste
• Fresh grated coconut - 2 tbsp. 

Tempering

• Oil - 2 tbsp
• Mustard seeds / Sasive - 1 tsp
• Split chickpea / Kadalebele - 1 tsp
• Curry leaves - few
• Asafoetida / Hing - a pinch
• Red chillies - 1 or 2 

Instructions

1. Wash thoroughly and remove skin and trim two side. Finely Chop or cut into julienne. 
2. Two types of cook can be made : 1. Cook directly : In a pan add 1 cup of water and beetroot cook until tender in a medium heat stir occasional  2. Pressure cooker cook : In a bowl add beetroot(do not add water) place it in the cooker cook until 2 whistle is enough. 
3. Drain the cooked beetroot water. (do not discard cooked water drink it just like that it is very tasty-Do not waste)
4. Take a large pan / kadai 
5. Heat oil in a medium flame , add mustard seeds, add split chickpea, hing, red chiilies and curry leaves, stir fry 
6. Add beetroot sauté  stirfry 
7. Add salt and coconut. Stir and remove from the flame
8. Serve hot.

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Iced Coffee

 Iced coffee the perfect for hot summer season. Personally I don't like cold coffee. But made for my family. It requires just homemade ingredients. Very simple and easy recipe. Do try it!

Ingredients

• Hot Coffee Decoction  - 1 cup 
• Sugar - 1 tsp (Adjust as per taste)
• Half and Half milk - 1/2 cup
• Ice cubes 

Instructions

1. Brew coffee (Here I have used Bru instant coffee decoction) mixed with sugar
2. Place coffee decoction in the fridge to allow chill. 
3. In a large glass fill crushed ice cubes 
4. Pour coffee decoction and few tbsp. of milk. Serve chill

Notes : can used any kind milk and any kind of sweetener, sugar or use any flavors. Adapt to your taste.

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Spicy Cucumber Slices

 In my city Mysore's famous churmuri gadi, Sautekayi slices. I used to have it lot when I was young. The gadiwala makes amazing sautekayi/cucumber slices on top that sprinkle salt+chilli powder, lime juice and dash of  kadlepuri/puffed rice and congress kadlekai. This was an amazing evening snacks also we used to have it school recess break.  

Ingredients

• Indian Cucumber / Sautekayi - 2 
• Salt + Chilli power 
• Lemon juice 
• Coriander leaves 
• Puffed rice / Kadlepuri - 1/2 cup
• Congress kadlekayi - 5 tbsp 

Method

1. Remove skin and slice the cucumber lengthwise. I have used mandoline
2. Arrange the slices in a large plate
3. Sprinkle salt and chilli powder 
4. Sprinkle lemon juice
5. Sprinkle kadlepuri / puffed rice
6. Sprinkle congress kadlekayi (spicy peanuts : Link attached)
7. Serve immediately

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