Mango Rasayana/Sikarane

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mango rasayana/sihikarane

Recipe card for Mango Rasayana/sihikarane

Ingredients

  1. Mango – 2 or mango pulp 1 cup
  2. Banana – 1
  3. Sugar – 2 Tbsp
  4. Cardomom/elachi powder – 1 tsp
  5. Shreded fresh coconut – 2 tbsp

Method:

Firstly take out the pulp of mango in a bowl and add chopped bananas,sugar, fresh coconut and mix it.
Add cardom or elachi powder mix it and is ready to serve.
Serve with Chapati, Rumali roti, Bili holige, Holihge.

 

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Simple Cucumber raita/Curd side dish

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Recipe card of cucumber raita

Prep time: 5 mins Serves – 2

Ingredients

1 cup curd
1 lebanese cucumber finely chopped(or any cucumber)
1 tsp Pepper powder
1 tsp chaat masala
Salt to taste
Method
  1. In a mixing bowl add cucumber,salt,pepper powder,chaatmasala and mix well.
  2. Add curd to this mixture and mix it properly.
Cucumber raita is ready to serve with pulav or any rice item.
Step by step procedure
  1. In a mixing bowl add cucumber,salt,pepper powder,chaatmasala and mix well.

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2. Add curd to this mixture and mix it properly.

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Cucumber raita is ready to serve with pulav or any rice item.

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Brinjal (eggplant)Curry/badhnekai ennagai

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This is a famous dish in north karnataka (In India) as it is must for Jowar(Sorghum) roti. You can serve this with Chapati,Rotis,pulkas,parotas,bread,rice as this goes well with all most everything except pooris.

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Recipe card for Brinjal curry/badhnekai ennagai

Prep time 20 mins Serves 4

Ingredients:

6 small brinjal/pickle or purple brinjal

3 tbsp Grated fresh coconut

5 tbsp roasted peanuts/Groundnut

1 tsp Cumin seeds
1 tsp Mustard seeds
5-6 Curry leaves
2 tsp chilli powder
1 tsp Sambar powder
2 tsp Tamarind Juice
little jaggery
Salt to taste
1 onion sliced
1 tsp ginger paste
2 strings Coriander/cilantro leaves
2 tsp oil
1 tsp asafoetida
  1. In a mixer (blender) jar put groundnuts/peanuts,coconut,onion,ginger paste,chilli powder,sambar powder, jaggery,salt, coriander leaves and grind it add little water and grind it to a smooth paste.
  2. Slit the brinjal in 4 parts leaving gap at the end so that brinjal will not cut into slices let the brinjal stays whole.
  3. In a pressure cooker put oil, mustard seeds, Cumin seeds, asafoetida, curry leaves and once these splutters add brinjal and saute for a minute and add grinded paste and tamarind juice and add little water if required and close the lid and let it whistle once then turn off the gas and let the pressure cools down then open the lid and mix it properly its ready to serve.
Step by step procedure
  1. In a mixer (blender) jar put groundnuts/peanuts,coconut,onion,ginger paste,chilli powder,sambar powder, jaggery,salt, coriander leaves and grind it add little water and grind it to a smooth paste.
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2. Slit the brinjal in 4 parts leaving gap at the end so that brinjal will not cut into slices let the brinjal stays whole.

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3. In a pressure cooker put oil, mustard seeds, Cumin seeds, asafoetida, curry leaves and let these splutters.

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4. Add brinjal and saute for a minute

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5. Add grinded paste and stir for sometime.

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6. Add tamarind juice and add little water if required

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7. And close the lid and let it whistle once then turn off the gas and let the pressure cools down then open the lid.

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And mix it properly its ready to serve with Jowar roti or Chapathi,Pulka,Rice, Dosa anything…. Even it goes well with Bread.

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