This blog is about food by a foodie (aka Aditya Ramamurthy Rao - Adi) originally from the cultural capital - Mysore in South Karnataka. Now residing in Hyderabad. This blog has been created to bring out some mouth watering vegetarian recipes and to discuss the flair of classical South Indian & Karnataka cuisines in addition to other vegetarian delights! I generally avoid all Allium derived veggies in my cooking and is generally palatable to most except strict Jains and Vegans.
Wednesday, February 11, 2015
Sunday, February 08, 2015
Thursday, January 29, 2015
Monday, January 26, 2015
Sunday, November 23, 2014
Snake gourd @ the Sunday Market
That's my son Pradyumna holding out a 6 ft long Snake Gourd at the Sunday veggi market at Yousufguda Checkpost.
Interesting vegetable; imparts a flavor some will desist as being just too bland and not doing much. But one of the best I like is the Snake ground Raitha - you pressure cook Snake gourd, add it to basic tadka (mustard, hing, red chillies and curry leaves) and add salt & yogurt on cooling - serve chilled - you will love it !
Interesting vegetable; imparts a flavor some will desist as being just too bland and not doing much. But one of the best I like is the Snake ground Raitha - you pressure cook Snake gourd, add it to basic tadka (mustard, hing, red chillies and curry leaves) and add salt & yogurt on cooling - serve chilled - you will love it !
Saturday, November 15, 2014
Sunday, November 09, 2014
Rajma, Pulao and Sitaphal Dessert
Typical vegetable pulao, Rajma, Raitha and tomato dal along with a dish we tried - Sitaphal ice cream.
Sitaphal (Custard Apple) is a very difficult fruit to eat (simply because of its seeds) but the flavor is just so awesome that you simply cannot ignore it. To make the home made icecream, I scooped out all the fruit from about 3 ripe custard apples in to a bowl, added a glass of milk and beat it vigorously and strained out the seeds to just get the pulp. Put it in a blender with some sugar and froze it. Could have been made creamer; but decided to keep it healthy !
Sunday, November 02, 2014
Saturday, October 18, 2014
Highway Foodie - Delhi - Haridwar trip
Had a great time eating our way on the Delhi -> Haridwar roadtrip when we had gone for recruitment to IIT Roorkee for recruitment. Tasty food indeed !
Missi Roti, Jeera Aloo, Cashew Curry and Dal Fry at Raju Shikanji on the Delhi Meerut Highway
Poori + Aloo at Haridwar Hotel (Can't recollect the name of the hotel) - Wonderful flavor
Meal at Namasthe Cafe at Haldirams on the Delhi Haridwar highway.
Wednesday, September 24, 2014
Friday, September 19, 2014
Cashew Tofu Spaghetti
Ingredients
- Spaghetti - 200 gms
- Red Capsicum - 200 gms
- Tofu - 100 gms
- Cashew - 50 gms
- Tomato Puree - 200 ml
- Ginger - 1 inch
- Chili Flakes - 1 tsp
- Pasta Spice Mix - 1 tbsp
- Olive Oil - 1 tbsp
- Salt to Taste
Method
- Cut red capsicum into thin stripes
- Cut the tofu into small 1 cm cubes
- Put cashews and ginger in a blender and make a thick paste. Add some milk to help you grid it well if necessary.
- Take a large pan, heat some olive oil in the pan and throw in a little pasta spice mix and chili flakes.
- To the hot oil mixture add the tomato puree and bring it to a boil, add salt to taste
- Add Cashew ginger paste and mix well, to this mixture add the capsicum and tofu.
- Add chili flakes and let it simmer on low flame for about 15 mins. Continue to add water if you feel your sauce is getting too thick.
- Your sauce is ready !
- Now prepare your spaghetti pasta as per the instruction on the box.
- Toss the sauce and spaghetti and give it a good mix.
Your Cashew Tofu Spagetti is now ready !
Sunday, August 17, 2014
Tuesday, May 06, 2014
Monday, March 10, 2014
Scemendi Spiraili Pepper Pasta
Made this for our office Potluck where each one of us got something really interesting and tasty.
Ingredients:
For the White Sauce:
1) Milk - 1 cup (150 ml)
2) Corn Flour - 1 tsp (if you don't want to use too much cheese)
3) White Cream - 100 ml / gms
4) White pepper powder - 1 tsp
5) Oregano dry - 1 tsp
6) Basil dry - 1 tsp
7) Olive Oil or Butter - 1 tbsp
8) Red & Yellow Capsicum (Bell Peppers) - 1 each cut lengthwise
9) Broccoli - 1/2 head cut into small florets
10) Processed Cheese - 100 gms
11) Black olives (optional)
Method:
1) Saute capsicum & broccoli in molten butter or olive oil in a sauce pan, add half of salt & pepper powder
2) To this mixture add cream and bring to boil.
3) Add Milk and Corn flour mixture to enable thickening - keep stirring
4) Add Oregano, remaining pepper, butter and salt.
5) Mix until the sauce thickens and take it off the heat.
For the Pasta ...
6) Boil pasta with salt and lot of water as per the instructions on the packet. Drain the water and keep aside.
7) Add the pasta of your choice to the mixture and mix well on low flame for a minute.
8) Add grated cheese along with olives as a garnish
9) Serve hot !
Saturday, February 08, 2014
Food @ Emirates Lounge in Dubai
Japanese Nuts in the bowl with Salad containing -> Feta Cheese (white), Seasoned Olives, Red cabbage, Lettuce, Cherry tomatoes (red & yellow), Asparagus. avacado and arabic pickles.
Rice & Sabzi with Arab Bread (wrapped in cover) with Hummus + sunflower seed bread with olive oil.
Tuesday, January 14, 2014
Saturday, January 04, 2014
Friday, September 20, 2013
Dal Bhati in a Jiffy !
My first attempt at the most authentic Rajasthani dish - Dal Bhati and Choorma (of course I did not attempt the Choorma this time). The Dal Bhati for breakfast was simply amazing. I chose the healthy route, avoiding excessive use of Ghee which otherwise is the case with authentic Dal Bhati.
For the Dal:
- Toor Dal - 100 grams
- Moong Dal - 50 grams
- Urad Dal - 50 grams
- Channa Dal - 50 grams
- Coriender Leaves - 1 bunch finely chopped
- Tomatoes - 2 chopped
- Garam Masala powder - 1 tsp
- Cumin powder - 1 tsp
- Red Chilli Powder - 1 tsp
- Jeera - 1 tsp
- Turmeric Powder - 1/2 tsp
- Green Chillies - 2 finely chopped
- Ginger - 1/2 inch, finely grated
- Pulao Pattha (Bay Leaves) - 1 or 2
- Dalchini (Cinnamon) - 1-2 sticks (1/2 inch)
- Salt to taste
- Oil for tadka
For Bhati
- Whole Wheat flour (Chappati Flour) - 200 grams
- Besan flour - 50 grams (people add Rava instead of Besan, you can opt for that too)
- Hung curd (or normal thick yogurt will do) - 1 tbsp
- Milk - 1 tbsp
- Ghee - 1 tbsp
- Carom Seeds (Ajwain) - 1 tsp
- Sugar - a pinch
- Salt to taste
- Water for the dough
- Cooking Oil - 1 tsp
Preparation (time 40 mins)
Dal
1) Soak the Dals for about 20 mins and then pressure cook it for 3 whilstles and keep aside (you can also boil it a wok with water, but time consuming)
2) Take a kadai (wok) add Oil and then add Cumin (Jeera) till it splutters, add green chilles, ginger, Dalchini, Bay leaves, Turmeric powder and Red chilli powder and saute for 2 mins. Add tomatoes and garam masala and saute for another 2-3 mins on low flame.
3) Add cooked dal and mix well and bring to boil, add salt to taste and then sprinkle with chopped Coriender. Your dal is ready !
Bhati 1) Take Wheat and Besan flour in a bowl and add 1tsp of Ghee and oil, salt, sugar, ajwain and mix, now add Curd and mix well and slowly add milk until you get a consistency 'much thicker' than the Chappati dough. Knead for 5 mins and let it rest for 20 mins. (people add baking powder, but I generally don't use it at all)
2) Make small balls from the dough and dimple it in the middle. Keep the balls aside.
3) In a big vessel, big water to boil. Immerse the bhati balls you just made into the boiling water. Let the water keep boiling until the bhati's start rising to the top.
4) Strain all the water and keep the Bhati's aside.
5) If you have a oven, preheat to 180C and bake for 20 mins. If you have a microwave with the grill option, chose that and place the Bhati's on a plate and then grill for 20 mins until its fully done (it should get fully toasted form the outside and get cooked from the inside).
Your Bhati is now ready!!
Crack open the Bhati's, add a dash of Ghee and then serve with Dal ! Your Dal Bhati is now ready !
2) Take a kadai (wok) add Oil and then add Cumin (Jeera) till it splutters, add green chilles, ginger, Dalchini, Bay leaves, Turmeric powder and Red chilli powder and saute for 2 mins. Add tomatoes and garam masala and saute for another 2-3 mins on low flame.
3) Add cooked dal and mix well and bring to boil, add salt to taste and then sprinkle with chopped Coriender. Your dal is ready !
Bhati 1) Take Wheat and Besan flour in a bowl and add 1tsp of Ghee and oil, salt, sugar, ajwain and mix, now add Curd and mix well and slowly add milk until you get a consistency 'much thicker' than the Chappati dough. Knead for 5 mins and let it rest for 20 mins. (people add baking powder, but I generally don't use it at all)
2) Make small balls from the dough and dimple it in the middle. Keep the balls aside.
3) In a big vessel, big water to boil. Immerse the bhati balls you just made into the boiling water. Let the water keep boiling until the bhati's start rising to the top.
4) Strain all the water and keep the Bhati's aside.
5) If you have a oven, preheat to 180C and bake for 20 mins. If you have a microwave with the grill option, chose that and place the Bhati's on a plate and then grill for 20 mins until its fully done (it should get fully toasted form the outside and get cooked from the inside).
Your Bhati is now ready!!
Crack open the Bhati's, add a dash of Ghee and then serve with Dal ! Your Dal Bhati is now ready !
Monday, September 09, 2013
Ganesha Chaturthi 2013 lunch spread
Image from Top (Left to Right)
1) Salt
2) Sweet Kosambri (Made from Grated coconut, sugar, fried channa dal)
3) Kosambri (Salad of lentils, lemon, grated coconut)
4) Gorikai (Cluster Beans) palya
5) Bendekai (Bhindi) Palya
6) Towe
7) Palidya (Kadhi)
8) Steamed Modhaka
9) Kobbri Chitranna
10) Rice
11) Akki-Kadale-Bele paysa
Saturday, July 27, 2013
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