Saturday, September 22, 2007

Chow Chow Bhath

This is one of my entries for the RCI Karnataka hosted by dear Asha. Chow Chow Bhath being my favorite breakfast at Kamat, Bangalore, I couldn't stop myself from posting it. I used to enjoy it with a cup of hot filter coffee.

Chow chow bhath is basically a combination of breakfast which has sweet and savory on the same plate. One is upma or uppittu and the other is halwa or kesari. Both are made of Semolina/sooji.



2 cups semolina/sooji/rava
4 1/2 cups water
1/2 cup chopped onions
1tbsp chopped ginger
1-2 green chillies
1 cup vegetables (peas, beans, carrots, corn)
1tbsp peanuts/groundnuts
5-8 cashew nuts
1/2 tsp split urad dal
1/3 tsp mustard seeds
1 tsp chana dal
curry leaves
3-4 tbsp oil


In a deep bottomed pan, roast the semolina on medium low flame for 5 minutes.
In another pan add oil. Once it gets heated up splutter it with mustard seeds, urad dal, chana dal, peanuts,curry leaves and cashew nuts. Once they get fried well, add ginger, chillies and onions and fry well. To this add vegetables and fry for another 5 minutes. Add warm water and salt. Bring the water to boil. Slowly add the semolina and simultaneously keep stirring it. Lower the heat to medium low and stir well so that no lumps are formed. Lower the gas stove and cover it with lid and leave for 5 minutes. Delicious Upma/Uppittu is ready. Serve hot with coconut chutney.

Kesari / Halwa


1 cup semolina/sooji/rava
1 1/2 cup water
1/2 cup sugar
a dash of orange food color(optional)
4-5 tbsp Ghee/clarified butter
5-8 cashew nuts
2 tbsp raisins
1/3 cup pineapple chunks (optional)


In a deep bottomed pan roast the semolina for 5 minutes on medium low heat. In another pan add 1tbsp ghee/clarified butter. Fry the cashew nuts and raisins till golden brown. Remove it from the pan and keep aside. Add the remaining ghee to the pan. To this fold in the semolina. In a cup of warm water dissolve the food color.
Add the water to the semolina. Also pour the remaining 1/2 cup water and stir well on medium low heat. Also add Sugar. Once the water is absorbed fold in pineapple chunks, cashew nuts and raisins. Leave it on low heat of few minutes. Serve hot.

Asha, coming up is my Karnataka feast!

Wednesday, September 19, 2007

Banana Walnut Bread!

I have no time and got to address so many events. There were some bananas getting ripe and staring at me after all the festivals in our house. Thought of making one of my favorite recipes "Banana Walnut Bread".

I always remember it coming out of the oven with a mind blowing aroma and then vanishes in minutes. This one goes to Coffee's MBP. I discovered this recipe from "Splenda". I was at a billing counter waiting for my turn, grabbed this small splenda recipe book near by and found this recipe which needed only bananas and "No Eggs". But how do I remember the measurements? Quickly noted its website and found a lot of beautiful recipes.
This also goes to JFI Banana hosted by Mandira of Ahaar.


1 1/3 cups All purpose flour
1/2 cup sugar
1tsp Baking powder
1/2tsp Baking soda
1/8 tsp salt
1 tbsp oil
1 1/4 cup mashed banana (3 large )
1/3 cup buttermilk
2tsp Vanilla extract
1/4 cup chopped walnuts
1/4 cup sweetened coconut flakes (thats my special effect)


Preheat oven to 350ºF. Spray 9 x 5-inch loaf pan with nonstick cooking spray. Set aside.
Blend flour,sugar, baking powder, baking soda and salt in a large bowl. Set aside.
Add oil, buttermilk and vanilla to mashed bananas and mix well. Pour banana mixture into dry ingredients and blend.
Add chopped walnuts and coconut flakes. Stir until just mixed.
Pour batter into prepared pan. Bake 45 to 55 minutes or until center is set.

Monday, September 17, 2007

Happy Ganesh Chaturthi

Ganesh Chaturthi-(Ganesh Festival) is a day on which Lord Ganesha, the son of Lord Shiva and Goddess Parvati, is believed to bestow his presence on earth for all his devotees. It is also known as Vinayaka Chaturthi or Vinayaka Chavithi in Sanskrit, Kannada, Tamil and Telugu. Ganesha, the elephant-headed God, is widely worshiped as the supreme god of wisdom, prosperity and good fortune.

During the Ganesha festival, Indian household worships a statue of Shri Ganesha. The worship lasts an odd number of days from 1 to 11 days, sometimes 13.

This festival starting with the installation of beautifully engraved (sculptured) Ganesh idols in colorfully decorated homes and mantapas (small stage). The idols are worshiped with families and friends.

The main sweet dish during the festival is the modak (modagam or modakam in South India). A modak is a dumpling made from rice flour/wheat flour with a stuffing of fresh or dry-grated coconut, jaggery and some other condiments. It is either steam-cooked or fried. Another popular sweet dish is the Karanji (karjjikai in Telugu & Kannada) which is similar to the modak in composition and taste but has the shape of the 4th day moon.
(Source Wiki)

This is how we celebrated. Usually a Ganesh idol made of clay is bought home and is worshiped for 10 days. Being here in US, I made a Ganesha at home out of Turmeric. It gave us immense pleasure to worship an Idol made with my own hands.

After Pooja and Nievedyam

We worship him with different kind of leaves, flowers, fruits and Grass.
I had made Modaks (Kozukattai) and Channa (sundal/ sanegalu) for neivedyam.

Being a first timer to make modaks, I was not very perfect at it. So no recipes please:(

So how did you all like my little handmade Ganesha??

Thursday, September 13, 2007

Paneer Pizza

This was my first attempt to make a pizza right from scratch and it was a great success.
I have used my own imaginations from the sauces to the topping and it came out really well.

Making the pizza dough


Makes enough dough for two 10-12 inch pizzas

1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 tsp salt
1 tsp sugar


In half the cup of warm water dissolve the pack of yeast. Add a tsp sugar to feed it. let it sit for a few minutes until it foams up. Add flour, salt, water and yeast mixture to your electric mixer or a mixing bowl to make a smooth and elastic dough.
The dough should pull away from the sides of the bowl. I used my hands to knead the dough.
Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.

This dough can be kept in the fridge for a week if you want to make it ahead. I had some dough left which I saved for the week ahead.

Pizza Topping


1/2 cup medium chopped oinons
1/2 cup Paneer (Indian cottage cheese)
1/2 cup medium chopped pineapple chunks (I used dole chunks)
1/2 cup meduim chopped tomatoes
1/2 cup meduium chopped capsicum
3-4 tbsp tomato puree or sauce
1 tbsp tomato ketchup
1/2 tsp ginger/garlic paste
1/2 tsp Italian seasoning
1 tbsp Bombay sandwich spread (found at the Indian store)
1 tbsp Samosa Chutney (found at the Indian store)
1/2 cup of mozzarella cheese


Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
Once the pizza dough has raised, as seen in the picture, Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

Take a ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker.
Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

I used a normal baking tray, transfered the pizza base to the tray with very little flour on the bottom of the tray, so that the dough does not stick.
Now add the topping. Mix up the tomato puree/sauce (store brought), ketchup, ginger/garlic paste, Italian seasoning, sandwich spread, chutney in a bowl. I wanted a little Indian flavor on my pizza, so I added some different varieties of chutneys to my pizza.
You can create your own tomato base or buy a ready made one. Spread the sauce on the pizza base evenly. Now top it with onions, cottage cheese (paneer), pineapple chunks, tomatoes, capsicum and finally sprinkle it with mozzarella cheese.
Bake pizza until the crust is browned and the cheese is golden, for about 10-15 minutes.

Thursday, September 6, 2007


Lord Krishna with Mother Yashoda

Lord Krishna lifting Govardhana Hill

Radha & Krishna

Mother Yashoda chasing Lord Krishna

Janmashtami is the birthday of Lord Krishna. According to the Hindu lunar calendar, Lord Krishna was born on the eighth day (ashtami) of the second (dark) fortnight of the month of Shravana. Read more about it Here.

I made 2 varieties of Seedai (Tamil). It is called Paalakayalu in Telugu. Seedai are small rice flour balls deep fried in oil. One is a sweet version known as vellam(jaggery) seedai and the savory version is called the uppu (salt) seedai.
The uppu seedai is inspired from Menu Today's blog.

Uppu Seedai


1 cup Rice Flour
1 tbsp Urad Flour
2 tbsp Butter
dash of asafoetida
1 tsp cumin seeds
1 tsp Sesame seeds
1 tbsp Grated Coconut
Water to knead
Oil to deep fry


Dry roast the rice flour in a deep bottomed pan for 10 minutes on medium low heat. Keep tossing it continously so that it does not get burnt. Let it cool. Add all the other ingredients except oil and make a pliable dough.
Make small balls as shown in the picture. Deep fry them till golden brown.
If you are trying this for first time please be careful as the seedais burst out in the oil. Be away from the oil. If the dough is soft and has enough butter it will not burst.

Vellam Seedai


1cup rice flour
1tbsp urad flour
3-4 tbsp jaggery

1/2 tsp crushed cardamom
2 tbsp butter
1 tsp grated coconut
1tsp sesame seed
water to knead
oil for deep frying


The procedure is same as that for uppu seedai. Except that, jaggery is melted and mixed to the rice flour. You can see the picture of both the dough. The light colored is the uppu seedai dough and dark colored is the vellam seedai.Deep fry till golden brown.

Neivedyam to Lord Krishna, Butter, Uppu and vellam seedai.

I was not able to do this post in time because of the JFI hangover:)

I have been showered with so much of love from my fellow bloggers in the form of awards. I thank you all so much for giving it to me. I am honoured.

The Rockin girl award is given to me by Kajal, Archana, Tee, Sukanya, Saju, Manasi and Seec.

This award is given by Raaga, Chandrika, Tee, Archana, Laavanya, Kajal, Srivalli, Pravs and Sandeepa.

This award is given with lot of love by Sobila. Thanks so much again!!

This post goes to Janmashtami event hosted by Latha of The Yum Blog.

Tuesday, September 4, 2007

JFI Rice - RoundUp

Phew!!!! This round-up was quiet challenging and interesting for me. There were about 163 awesome entries. I Thank you all so much for participating and making it so successful. Most of the entries were retrieved from my spam mails. If I have missed any entries, please do let me know. I will add them right away.

Here goes JFI- RICE countdown!!


Set Dosey from Bhaatukli

Avalakki Dosa from Recipe Junction

Idiyappam/Noolpittu from Ammupatti's thoughts

Kanchipuram Idli from One Hot Stove

Vattayappam from Saffron Trail

Appam from Hot N' Sweet Bowl

Aappam from Ammupatti's thoughts

Varum Arashi Adhai from Hunger Pangs

14 Idies from Cooking 4 all Seasons

Arisi Upma from Tasty Palettes

Idli with tricolour chutney from Add Flavour

Puffed Rice upma from Talimpu

Arisi Upma from Spicy Chilly

Idiappam/Rice String Hoppers from Sizzling Kitchen

Atukulu /poha Pulihara from My Veggie World

Rice & green gram uppittu from Sreelu's Tasty Travels

Panaki from My Foodcourt

Steamed Rice Balls/Akki Unde from Cook Spot

Upma Kozhakattai from My Musings

Flat Rice Appam from Priya's Kitchen

Rice Upma from Tastes From My Kitchen

Varattu Upma (Dry Upma) from En Samayal Arai

Biyam Rotti from Cooking 4 all Seasons

Venn Pongal from Purl up and Crochet

Rice flour starter from Live To Cook

Biryani, Pulao and Vegetable Rice Varieties

Carrot Rice from Andhra Chef

Soya biryani from Recipe Junction

Ghee Rice from Spicy Chilly

Mushroom Fried Rice from The Spice Cafe

Vegetable Fried Rice from Kitchen Queen

Vangi Bath from Esculent Cuisine

Qabuli from Spice Corner

Spicy Tomato Mushroom Rice from Lisa's Kitchen

Peas Pulao from Deepa's Kitchen

Mixed Vegetable and Soya Rice from The Budding Cook

Vegetable Biryani from Neivedyam

Veg Pulao from For The Cook In Me

Vegetable Dum Biryani from Zaiqa

Paneer Methi Pulav from Veggie Platter

Kabuli Pulao from The Singing Chef

Carrot Mint Rice from Letzcook

Brown Basmati Biryani from Out Of The Garden

Cherry Tomato Pulao from Try This Recipe

Minimalist Pulao from Kitchen Aromas

Mint Rice from Ruchi

Tomato Pulao from The Singing Chef

Asparagus Rice from My Workshop

Nawabi Pilau from Chachi's Kitchen

Ghee Rice from Cooking 4 all Seasons

Pickle Rice from Vindu

Vegetable Biryani with Cool summer salad from Finger Licking Food

Tomato Rice from Bhaatukli

Flavoured Rice from Rina's Recipes

Kanji & Payar from Mishmash

Hyderabadi Vegetable Dum Biryani from Ammalu's Kitchen

Capsicum Rice from Andhraspicy

Cumin and Onion Rice from Kajal Dreams

Mumbai shtyle Fried rice from A Cook at Heart

Vaangi Bhath from Menu Today

Mango Sprouts Puluv from Vcuisine

Tahari from "From My Palate

Sprouted Methi Bhaat from The Cooker

Vegetable biryani/ Pulav from My Cookbook

Cheesy Vegetable Pulav from RedChillies

Beetroot Pulav from Aruna & Friends

Hyderabadi Zafrani Pulao from Athika's Curry House

Capsicum Rice from Madhoo's Kitchen

Carrot Peas Pulav from World Wide Cooking

Brown basmati rice with dalma from Add Flavour

Gobichi Masala bhath from Add Flavour

Bell Pepper Rice from Daily Musings

Bisi bele bhath from khana Pina

Kuttansadham from Purl up and Crochet

Vegetable Biryani from Cookery Corner

Sapsige Soppina Bhath(Dill Leaves Pulav) from Karnataka Recipes

Mushroom Fried Rice from Purl up and Crochet

Jeera Pakhara from For The Cook In Me

Mint Rice from The Bubbling Cauldron

Eggplant Rice from Seena's World

Carrot Rice from Ambrosia Flavors

Cabbage Rice from Smitaservesyouright

Rice Usili from Inniya Tamil Virunthu

Spinach Bhath from Mysoorean

Bisi Bele Huli Anna from Cooking 4 all Seasons

Potato Pulao from Cooking 4 all Seasons

Tomato Rice Oriya Style from Cooking 4 all Seasons

Vegetable Pulao from Cooking 4 all Seasons

Phodnicha Bhaat from Bhaatukli

Veg-Biryani from Nalapaka

Coriander Rice from Fusion

Yummy Pulao from What's Cooking

Mixed Vegetable Pulao from Fusion


Pulihora from Simply Spicy

Yellorai from Masala Magic

Mango Rice from Vcuisine

Chitranna from Aarti's Corner

Avakaya Rice from The Singing Chef

Mango Rice from Padma's Kitchen

Ulundogare from Nalapaka

Coconut Rice from Nalapaka

Coconut Rice from Vcuisine

Lemon Rice from Aromas of my Food


Brown Rice Khichuri from Bong Mom's Cookbook

Lobia-black beans khichdi from Musical's Kitchen

Moong Dal Khichidi from Adhi Potoba

Starters and Snacks

Paalakaayalu from Veggie Platter

Appey from The Singing Chef

Murukku from Aarti's Corner

Rice Kadubu from Shreez Kitchen

Khatta Vada from My Space

Chegodilu from Snackorama

Sanna Polo from Food For Thought

Jantikalu from Snackorama

Rice Bhajiyas from Fun and Food

Rice flour wada from Talimpu

Taro Rice Balls from The Singing Chef

Rice Poori from Taste Of Mysore

Patrodo from The Singing Chef

Ammini Kozhukattai from Cookery Corner

Biyam Vadiyalu from Cooking 4 all Seasons

International and Non-Vegetarian


Egg Fried Rice from Jugalbandi

Vegan Maki Sushi from Chachi's Kitchen

Egg Fried Rice from Cooking at Pragyan's

Cantonese fried rice from Purl up and Crochet

Tuna, edamame rice porridge with wolfberry from Teczcape -an escape to food


Rositto-the better Risotto from Jugalbandi

Pesto Rice from Lisa's Kitchen

Risotto with Creamy Bell Pepper from What's For Lunch, Honey?

Three Rice Risotto from Sunita's World

Risi e Bisi from Jugalbandi


Indonesian Rempeyek from Foodie's Hope


Mexican rice casserole from Ahaar

Spanish Paella from Zlamushka's Spicy Kitchen


Chicken and Rice Casserole from Foodie's Hope

Jambalaya from Crazy curry

Far Eastern

Xoi Nep Than from When my soup came alive


Ribbon Rice from Malabar Ruchi

Mutton Pulav from Indian food my recipe world

Desserts and Puddings

A Rice Pudding from Antiquity, from Jugalbandi

Fragrant Lychees with Wild and Brown “Sticky” Rice from Archana’s Culinary Adventures

Ukdiche Modak from Food-n-more

Purple Rice Payasam from Live To Eat

Vennai Puttu from Amma's Special

Sorakaya Payasam/bottle gourd pudding from Padma's Kitchen

Thai Black Rice Pudding from Jugalbandi

Rice Coconut payasam from Vcuisine

Jaangiri from Snackorama

Homemade Rice Milk (Horchata) from Mahanandi

Phirni / Traditional Indian rice pudding from Cinnamon Hut

Rice Pudding with Peach Sauce from As Dear As Salt

Appam from The Yum blog

Rice Urundai from Inniya Tamil Virunthu

Vella Pidi Kozhukkattai from Menu Today

Rice Gulab Jamun from Icookipost

Dhoodhpaak from My Space

Payesh sans dairy (Vegan Rice Pudding) from The Miller Melting Pot

Sakara pongal(Sweet Jaggered Rice) from Add Flavour

Akkaravadisil from The Yum Blog

Rice Balls with cashew nuts from Simple and Delicious

Palada Payasam from Curry Bazaar

Rice Kesaribath from Cook Spot

Patholi from Past, Present and Me

Venna Undalu from a Non-Blogger - "Vijaya"

Note: The above post has been uploaded to Web. Please download the ".doc" for your reference.