Guacamole

Guacamole is a very popular Mexican dip. It is a very simple dish and can be put together in 10 minutes. My husband taught me to make this.

Avocado is a buttery fruit and is very healthy. It has lot of calories and fats but the good thing is the fat is good for you:-) We make this once in a week and eat it with corn chips or as a spread over chapathi, tortilla or bread. Any way it tastes good. Only thing to be remembered is that you should finish it as soon as it is made (otherwise it turns black on the surface due to oxidation).

Ingredients:

• Avocado, ripe- 2
• Tomato, medium sized- 1/2
• Onion, finely chopped- little less than 1/4 cup
• Jalapeño- To taste
• Cilantro (coriander leaves)- 7-8 sprigs
• Lemon juice- To taste
• Salt- To taste

Procedure:

Chop the onion, tomato, jalapeño, cilantro finely.

Next step is to chop the avocado (cutting of avocado has to be done at last as it turns black due to oxidization. If you still need to cut ahead then sprinkle little lemon juice.This will avoid blackening to certain extent). To choose avocado the things you should consider- It should be somewhat black in color and when pressed softly it should spring back. Now cut avocado along its length as shown below-

Then discard the big seed. Once done, take one of the piece and start cutting it by drawing the horizontal and vertical strips as shown below. Care should be taken that the knife should remain within the avocado skin. It can hurt your hand if it comes out of skin.

Then scoop out the avocado using a spoon into the bowl. Now add the chopped onion, tomato, jalapeño and cilantro into the same bowl. Squeeze fresh lemon juice and salt. Mash everything well until everything comes together.

Guacamole is ready!!

Serve it immediately along with corn chips. Above measurement serves 2-3 people.

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Mosaru Kodubale ( Crispy Rice Flour Rings using Curd)

Mosaru Kodubale is a very tasty snack. In kannada, mosaru means curd (yogurt) and kodubale means crispy rings. I got this recipe from a FB friend Kiranmayi. I had noted this recipe long time back. Finally I tried it and the result was yum.

There are many varieties of kodubale. I really love the spicy ones available in Bangalore. This is the first time I am tasting mosaru kodubale. It has a very different texture when compared to the normal ones. It has a crispy crust and the inner part is soft. Hence it is little chewy but tastes very good. Try it and I am sure you will not stop at one!! :-) You can also try my another recipe of kodubale here.

Ingredients:

• Rice Flour- 1 cup
• Sour curd- 1/2 cup
• Water- 1/2 cup
• Onion, small sized- 1
• Green Chilli- 2-3
• Curry leaves- 1 sprig
• Cilantro (Coriander leaves)- 7-8 sprigs
• Oil- 1 tsp
• Salt- To taste
• Oil- For deep frying

Procedure:

Chop Onion, cilantro, green chilli and curry leaves.

Now take a pan and add curd, water, salt, 1 tsp of oil, chopped onion, cilantro, green chilli and curry leaves. Mix it and start heating it on a medium heat.

Once this mixture comes to a boil, add the rice flour and close it with a lid (don't stir it). 

Let it cook for 2-3 minutes. Then turn off the heat. Now mix the mixture until everything comes together.

Transfer the dough into a bowl. When it is warm knead it to get a smooth dough.

Now keep the oil for heating on medium- high. While it is getting heated, make kodubale (rings).

Take small amount of the dough and roll it in between your greased palms (5-6cm long).

Then join the ends to get a circle. 

Repeat this with the rest of the dough (keep the dough covered to avoid drying).

Now deep fry these rings in hot oil until it turns golden brown on both sides.

Once done, transfer it on a paper towel to drain the excess oil. 

Mosaru Kodubale is ready!!

Serve it hot (it doesn't remain crispy the next day). Above measurement makes 30 medium sized rings.

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Bhutta ( Grilled Spicy- Tangy Corn on the Cob)

Bhutta is a popular Indian street food. Corn on the cob is commonly sold on the streets of India either boiled or grilled on charcoal. If grilled then they spice it up with red chilli powder with a hint of lemon juice or they also spread a spicy chutney. Any way it tastes great.

I learnt to make this from a good friend of mine. I loved the very first time he served me. Since then I have been making it and is a favorite of mine. Making bhutta is very simple and the end result is yum!! Do give this a try and enjoy it on a nice rainy day :-)

Ingredients:

• Corn on the cob- 1
• Red chilli powder- To taste
• Lemon wedge- 1
• Salt- To taste

Procedure:

Peel the corn.

Now place a phulka stand on the electric coil and turn it on high (you needn't use the stand if you have a gas cooking stove or you can also cook the corn on charcoal). Now place the corn on the stand.

Cook it until it is nicely charred all over the surface.

Meanwhile mix small amount of salt and red chilli powder.

When the corn is nicely charred, remove from heat. Now dip the lemon wedge in salt- red chilli powder mixture and rub it on the surface of the corn (as required). 

Bhutta is ready!!

Serve it hot. Above measurement serves one.

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Roasted Red Bell Pepper Panini

Roasted Red Bell Pepper Panini is a grilled Italian sandwich. It is a simple recipe and can be put together very easily. I just love its simplicity. From many months I have been following Laura who is a very good cook and I love her recipes. I don't miss any of her videos. I combined two of her recipes (Panini and Roasted peppers recipe) and came up with this recipe. I cannot thank her enough for all the recipe videos and inspiring me to explore new things.

I am also fortunate to lay my hands on amazing freshly baked bread and wonderful fresh cheese in our local store. Do give this a try sometime and I am sure you will love it too :-) 

Ingredients:

• Fresh Bread, Italian style- 6 Slices
• Red Bell Pepper, medium sized- 1
• Fresh Mozzarella (in water)- 1 ball
• Garlic pods, big sized- 3-4
• Italian Seasoning- To taste
• Freshly ground peppercorns- To Taste
• Salt- To Taste

Note: About Bread- Any type of bread can be used. Just keep in mind that the crust of the bread should be hard so that it holds its shape even after it is grilled.

About Mozzarella- I strongly recommend to use the fresh cheese in water. if it is not available then use the shredded ones. But fresh cheese really adds a lot of taste.

About Bell Pepper- I strongly recommend to use the red ones as it has a mild flavor when compared to the green ones.

Procedure:

Cut the red bell pepper into strips and slice the garlic.

Now heat olive oil in a pan and add the garlic and red bell pepper. Fry them on a high heat until they get roasted (Care should be taken while frying. Heat should be in such a way that the veggie doesn't get soggy). Once done sprinkle salt and turn off the heat.

Meanwhile slice the mozzarella cheese.

Now take a slice of bread and spread the roasted red bell pepper pieces.

Then place two slices of mozzarella cheese.

Now sprinkle the ground pepper and Italian seasoning.

Now place another slice of bread and spread oil on the outer side of the top and bottom bread.

Now put this in a panini maker until it turns crispy and golden brown (If you don't have a panini maker then fry it on a skillet on both sides).

Once done cut it and serve immediately. Roasted Red Bell Pepper Panini is ready!!

Above measurement makes three paninis.

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Mallige Dosa

Mallige Dosa is a popular South Indian breakfast. In Kannada, mallige means jasmine flower. This dosa comes out as soft as jasmine. Maybe thats the reason for its name. I had noted down the recipe from a FB food group long time ago but never got a chance to try it. So finally tried as its been a long time since I had posted any dosa recipe.

I made this dosa on a cast iron skillet (new member of my kitchen and I am in love with it). They come out really good and taste much better than the dosa made on a non-stick skillet.

Ingredients:

• Rice- 1 cup
• Urad dal/ Split black gram- 1/2 cup
• Toordal/ Pigeon peas- 1/8 cup
• Flattened rice/ Poha- 1 Tbsp
• Fenugreek seeds/ Methi- 1 tsp
• Salt- To taste

Procedure:

Wash and soak rice, urad dal, toor dal and methi seeds in water for 3-4 hours. When ready to grind, soak the flattened rice in few tablespoons of water. 
Drain the water in which rice and dal were soaked. Grind it along with soaked flattened rice (poha) to get a smooth batter. Add water as required, while grinding. The batter should be thick. Ferment it for 8-10 hours. Then add salt as required. Adjust the consistency of the batter by adding water. It should be thick but of dropping consistency. Batter is ready.

Now, heat the dosa pan. Add a ladel full of batter and spread it in circular motion (you can also make thick soft dosas without spreading the batter too much)

Now add oil (if using) and close the lid for half a minute. Then the dosa starts to turn brown.

Transfer it to a plate. Mallige Dosa is ready!!

Serve it hot with chutney. I served it with gosale shire chutney. Above measure serves 3-4 people.

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Kuvale Khadi (Ash gourd Burfi)

Kuvale Khadi is a popular traditional Konkani sweet. In Konkani, Kuvale means ash gourd and khadi means burfi. This burfi was commonly distributed during special occasions like marriage, house warming etc. Slowly other sweets are dominating this tasty burfi. This sweet has a very different taste and texture. It's my mother's favorite sweet and of course mine :-) (as always). 

My mother never tried making this sweet. She used to make only halwa. Couple of days back, I decided to buy a big piece of ash gourd to try this burfi. I had a brief idea of making it but still referred the cook book written by Jaya V Shenoy and also this recipe. Burfi turned out really good. I was really happy with its taste and texture. It had been ages since I had one. The process of making it is time consuming but I guarantee the taste of final product. It's really worth of all the effort you put in :-) Do give it a try and enjoy :-)

Ingredients:

• Ash gourd (Winter melon)- 2lbs (nearly 1 kg)
• Sugar- 1 1/2 cups
• Ghee (clarified butter)- 3 Tbsp
• Food Color- 1-2 pinch (optional)
• Cardamom pods- 4
• Cashew nut and raisins- Handful (optional)

Procedure:

Remove the seeds and peel of the Ash gourd.

Then grate it. You will see lot of juices released while grating.

Now put the grated ash gourd in a strainer until most of the juice is drained. Collect the juice in a bowl.

Now measure the grated ash gourd (I got 2 cups). Now take the grated ash gourd along with the juice in a wide pan (Non stick would be great). 

Start heating it on a medium flame until most of the moisture gets evaporated.

Once done, add the raisins and cashew nuts. Then add the sugar.

Mix well and the mixture now turns on the liquid side. Now add the ghee and food color.

Continue to heat this mixture until all the moisture gets evaporated and forms a sticky mass. At this stage add the crushed cardamom seeds and mix well (to know the end point add a small amount on a plate and if it hardens after few seconds then its ready. For me it took a total of 50 min for the entire procedure of cooking).

Transfer the mixture to a greased deep dish (I used a loaf pan). Spread it immediately (I used a small steel bowl). Then cut the burfi into desired shape before it hardens.

Allow it to cool for half an hour. Then remove it carefully with the help of a knife. 
Kuvale Khadi is ready!!

Store the burfis in an air tight container. Above measurement makes 10 good sized pieces.

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