• 5 medium sized carrots - peeled & grated
• 1 cup Rice - Any Variety ( I used Sona Masuri )
• 4 - 5 green chillies - finely chopped
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 tsp Red Chilli Powder
• 1/2 tsp Garam Masala
• 1 tsp Kitchen King Masala
• chopped Cilantro for garnish
• Salt as per taste
• 1 tbsp oil

How To:

• Clean rice in several changes of water. Pressure cook rice. Set aside & allow it to cool
• Heat oil in a heavy bottomed pan, splutter cumin seeds, add chopped green chillies & ginger garlic paste & fry for a few secs.
• Add grated carrots, turmeric powder, red chilli powder & saute till the raw smell disappears. The carrots need not be cooked completely.
• Add rice, Garam Masala, Kitchen King Masala & Salt. Mix well.

Transfer to a serving bowl. Garnish with chopped cilantro. Serve with Raita & Potato chips. Enjoi !!!

You could make it more elaborate by adding a few more vegetables. You could use some onions too. The next time, I will be adding some green peas for a nice bite.

If you have a house like mine, with loads of leftover carrots, you know what to do !!!

When the sun is at its peak, why not make good use of it?? Atleast this is what my grandmom believed in. Of all the things that my grandmom made during summer, I particularly love Balaka - sun dried green chillies.

Though these are readily available in most stores, there is something very charming about home made stuff .. Go ahead & make good use of the sun.

These are usually made in bulk & are stored for over more than a year. And, these are fairly simple to make as compared to papads & the like. Though, a time consuming process, its totally worth the wait. These are perfect for monsoons, when one craves for something fiery & spicy.

You Will Need:

• 50 Green Chillies
• 3 cups Sour Buttermilk
• 3-4 tsp Salt

How To:

• Wash & pat dry green chillies. Make slits halfway along, such that the chillies remain intact & do not open up. You could use a toothpick or a small knife for this
• In a huge bowl, mix buttermilk & salt
• Immerse the slit green chillies in the buttermilk-salt mixture. Keep them in the mixture for 3 complete days. Keep stirring the chillies atleast twice a day.
• Now, take a wide plate or spread a huge plastic sheet & sun dry the chillies. At the end of the day, transfer the chillies back to the buttermilk mixture.
• Repeat the procedure for about 3 days.
• Throw way the sour buttermilk & sun dry the green chillies for another 4 days until the chillies lose all moisture & are completely dry.
• Store in a air-tight container.
• Fry them for a few seconds, until golden brown.

Enjoi with a simple Dal Tadka , Majjige Huli or Curd Rice . . .

NOTE:

• You could also use these chillies to temper plain Dal Tadka & Green Mango Dal in particular.
• Those of you who are not used to spicy food may find this very fiery. So first, take a small bite to see if you can take the heat :)

Almost every morning, I promise myself to eat healthy. I normally do good throughout the day, But by evening, this little monster in by belly craves for some evening munchies. And, thanks to my family, there is always an ample stock of Aloo Bhujia, Sev & some yummy Kodbale.

I honestly feel that I would be doing much better, if I could curb my Evening Munchies. I guess the best way to deal with this is probably eat a fruit or something

But a low-calorie snack is even better. It takes care of your tastebuds. Which is why I love Spiced Puffed Rice. Works great as an evening treat

You Will Need:

• Puffed Rice/Mamra/Kadle Puri - 3 litres
• 2 fistfuls - groundnuts
• 1 fistful - Roasted Split Gram/Dalia
• 2 tsp Mustard Seeds
• 8 - 10 dry red chillies - broken
• A few sprigs of curry leaves
• 1/2 tsp turmeric
• 1 1/2 tsp red chilli powder
• 6-8 garlic pods
• Salt as per taste
• 2 tbsp Oil

How To:

• In a large heavy bottomed pan, heat oil. Splutter mustard seeds. Add groundnuts & fry on low flame for a couple of mins.
• Add dalia, red chillies, turmeric, red chilli powder, curry leaves, garlic pods one at a time. Fry on low heat until groundnuts become crisp.
• Add puffed rice & salt & mix well till the puffed rice is fully coated with spices.
• Let it cool & store in air-tight jars.

Enjoi your evenings with a HOT cuppa Coffee & Spiced Puffed Rice ...

This is a great option, if you are seeking far more unhealthier stuff like pakodas & Bhajjis. And yes, they are great for picnics too.

Happy Munching :)

• 100g Chickpeas - soaked overnight or for 5-6 hrs
• 500g Pumpkin - Peeled & diced into medium sized cubes
• 2 red onions - finely chopped
• 1 tbsp grated coconut - fresh
• 2 cardamom pods
• cinnamon - 1 small stick
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 4 green chillies
• 1 cup thick coconut milk
• Salt as per taste.
• Oil
• Chopped cilantro for garnish

How To:

• Pressure cook chickpeas with some salt until tender. Drain & set aside.
• Grind grated coconut, cardamom , cinnamon, green chillies & turmeric into a smooth paste adding very little water
• In a large pan, splutter cumin seeds, add chopped onions & fry until they turn pink.
• Add the ground paste & fry for a couple of mins. Add diced pumpkin & add about less than 1/2 a cup of water & cook until tender.
• Add chickpeas, coconut milk & salt. Bring it to a simmer & cook for about 10 mins. Garnish with chopped cilantro.
• Turn off the stove & transfer to a serving dish.

Serve HOT with Warm Naans/Rotis .. Enjoi !!!

Can you imagine your pantry without the quitessential Garam Masala?? This magical spice certainly does impart that subtle flavor to any dish, making it the King of all spice blends.

While it is very convenient to buy Garam Masala from stores, there is nothing to beat the freshness of some good Homemade Garam Masala

Every home would probably have its own version of Garam Masala. But the ingredients used are more or less the same.

Here's how to make some good Garam Masala

You Will Need:

• 1/4 cup Coriander seeds/Dhaniya
• 1/4 cup Cumin seeds/Jeera
• 1 tbsp cloves/Laung
• 1 tbsp black peppercorn
• 1 1/2 tsp Black cumin seeds/Kala Jeera
• 1/2 tsp Black/Green cardamom seeds
• 2 whole cinnamon sticks/Dalchini
• 1/2 tsp ground mace
• 4 bay leaves - crushed

Method:

• In a large frying pan, heat all the spices over medium heat until they slightly change their color & release aroma. Turn off the stove & transfer the spices into another dish & allow them to cool completely.
• Grind into a fine powder in a coffee grinder.
• Store in air-tight container

Use in small amounts, at the end of cooking to add that special flavor. Do Not add huge amounts as it will over power all other flavors.

When I first started with South Indies, as a regualr series in the blog, a lot of people came forward & shared their favorite South Indian recipes with me. Asha from Foodies Hope was first one to mail me her Grandmother's recipe, Menasala - A summery cucumber & yogurt gravy. Thanks Asha, for this wonderful recipe. Its now a regular at my home too.

Summer is at its peak here. And, what can be a better way to beat the heat ...

• 2 cucumbers - peeled & chopped into small cubes
• 1 cup fresh yogurt
• Salt as per taste
• 1 tsp mustard seeds
• A sprig of curry leaves
• 2 dry red chillies - broken
• Finely chopped cilantro - for garnish

To Grind:

• 2 -3 tbsp fresh coconut - grated
• 1 1/2 tsp coriander seeds
• 4 green chillies
• 1 tsp cumin seeds
• 1 small red onion
• 1 tbsp yogurt

Method:

• In a tsp of oil, roast all the ingredients mentioned in the 'To Grind' list until they turn slightly reddish. Set aside to cool.
• Once cool, grind together with coconut, onion & yogurt adding very little water
• In a large bowl, mix together cucumber cubes, ground paste & yogurt. Whisk well.
• Temper with mustard seeds, red chillies & curry leaves.
• Adjust salt & garnish with finely chopped cilantro.

Serve with HOT steamed rice. Enjoi !!!

The addition of roasted coriander seeds & raw onions add a kick to the otherwise regular raita. This is a perfect summer dish .. Go ahead & make it right now ...

Palya is a vegetable/ mixed vegetable stir fry typically served as a side dish with anna-saaru or chapatis, in most kannada households.

Cabbage makes way into my kitchen very often because, whenever I send my husband to buy vegetables, he comes back holding a large head of cabbage. Not that cabbage is his favorite, its just that he really finds it convenient to buy them. He wouldn't really need to test it for its tenderness. Just pick it up, weigh it, pay for it, & he's done with vegetable shopping.

So I find myself making this palya quite aften as accompaniment with some simple anna-saaru. And, it sure does make an awesome comination with saaru. Simple & homely food that is.

You Will Need:

• 2 cups cabbage - finely shredded
• 1/2 cup grated fresh coconut ( Optional )
• 2 tsp mustard seeds
• 2 tsp cumin seeds
• A handful of curry leaves
• 4- 5 green chillies - chopped finely
• 1 tsp urad dal
• 1 tsp chana dal
• 1/2 tsp turmeric powder
• 2 tsp cooking oil
• Salt as per taste

Method:

• In a heavy bottomed pan, cook shredded cabbage with about 1 cup of water. Add turmeric powder & a little bit of salt while cooking. Cover with a pan, & cook on medium flame, till the cabbage is soft. Add more water if the water has already dried up. But DO NOT add too much water as cabbage leaves additional water while cooking.
• Or simply, cook cabbage in the microwave. gets done pretty quickly.
• Once the cabbage is cooked yet crunchy, Add grated coconut. Temper with mustard seeds, cumin seeds, curry leaves, chana dal & urad dal.
• Check for salt, Mix well

Serve HOT with steamed rice/chapatis .. Enjoi !!!

NOTE: You can even do without adding grated coconut. If you do not like the taste of coconut, or if you are calorie counting, give it a miss. It will taste as great.

• 
  
  1 1/2 tsp of any instant coffee powder - I love Nescafe
• 
  
  1 1/2 - 2 tsp Sugar
• 
  
  1cup hot milk

• 
  
  In a coffee mug, add instant coffee powder & sugar. To this add 1 tbsp milk & beat well for about 3 - 4 mins with a spoon until frothy.
• 
  
  Pour hot milk into the mug & beat well for a minute until froth appears.
• 
  
  Add a pinch of instant coffee powder on top & make swirls with your finger tips.