Capsicum/Menthya Soppu/Brinjal anna!

It is a simple preparation which is tasty and healthy. You can make it either with capsicum or brinjal or menthya soppu. The main ingredient for this is the powder which makes the difference. I got this recipe from mother in law of my colleague who is an expert in cooking tasty food :) 

Vangibath Powder

Red Chilies 1 fistful

Dhaniya 1 fistful

Bele (uddin bele, kadle bele) 1 fistful

Jeerige 1 chamacha

Fenugreek 1 chamacha

Pepper 1 chamacha

Fry and powder with little bit of clove and cinnamon.

This is all you have to do: 

Fry cut capsicum or menthya soppu or brinjal in vaggarane (uddin bele, kadle bele, sasive, kempu menasina kai) for 5-7 minutes. Add lemon juice (half lemon), salt, vangibath pudi and dry coconut scraping. Fry for 2-3 minutes. Now mix hot rice with it evenly and relish its taste!

Palak Soppina Tambuli

Today i will be posting a recipe made from Palak soppu which my mother taught me. It is very healthy, easy and faster to make and serves as a perfect side dish for dosa, chapathi, rotis and as also as a curry for rice and Ragi Mudde.

What you need:

Palak soppu: 1kattu (bunch)
Yogurt: 1 cup
Tengina Kaayi (coconut): 1 cup grated
Ginger: one thin slice crushed
Jeerige (Cumin): 1 teaspoon
Red chillies: 3
Saasive: 1 teaspoon
Salt for taste

Clean the Palak Soppu with a tsp of salt and rinse thoroughly.
Fry Palak soppu in oil for 5 minutes till it gets softened. Let it cool.
Now add yogurt, crushed ginger, Jeerige, grated coconut and salt to taste to Palak soppu.
Blend this mixture in a mixer. Grind it to a coarse consistency if you want it to be used as a side dish.
Season this prepareation with saasive and red chillies (broken into small pieces).
The delicious Palak Soppina Tambuli is ready and can be used as you like it :)

Carrot Shaavige Paayasa: mouth-watering!

I will be starting my first post in this blog with a mouth watering recipe for all traditional sweet lovers!
Though I cant guarantee that this blog is going to post only recipes, right now I feel great joy in sharing the dish which I prepared this evening.

Carrot Shaavige (Vermicelli) Paayasa


You just need to have these:
Grated carrot: 1 cup
Roasted shaavige (vermicelli): 1 cup
Milk: half litre
Sugar: how much ever you like (artificial sweetener if you are weight conscious)
Godambi, draakshi (dry fruits): plenty

Roast the vermicelli in butter till golden brown with its roasted aroma. Now add half a liter milk and let it cook for two minutes under low flame.
Now add 1 cup of grated carrot and boil it in low flame for another 2 minutes.
Add sugar to your taste or artificial sweetener and boil it for another 10 minutes in low flame.
Your kitchen will be filled with the mouthwatering aroma of this delicious paayasa and you can take it out of the stove.
Garnish with dry fruits fried in ghee or butter.
Enjoy it!!