My mom was very happy with my final semester BE results (86.4%), so she told me prepare the wheat flour Laddu’s (which we call it as Churmundo) and distribute it among all my relatives so that she can share her happiness along with them. Everyone in our family loves the Churmundo prepared by my mom and thank god now i have learnt how to prepare it finally. I found it very easy and it really tastes yummmmmmmmmmm…..It’s prepared only during special occasions. My relatives wait for my mom to prepare it, that’s their favorite sweet dish. This time she decided that I should prepare it and distribute it among them. It tasted really well to my surprise and also got emptied in a day span. 
It requires very less ingredients. Let me first list out the required Ingredients:
½ kg Wheat Flour
250 ml Fresh and pure Ghee
1 ½ cup of Sugar
1 tsp of Cardamom powder
10 -12 Badam
1) Take a Kadai and put it on the stove for heating.
2) Add the Wheat flour to the Kadai and start to heat the wheat flour with constant stirring for around 10 minutes on a low flame.
3) Now add ghee to the heated Wheat flour and keep mixing it well with wheat flour.
4) You need to constantly keep mixing and heat the wheat flour till it turns the wheat flour color to light brown color for about 45 mins.
5) Simultaneously add the sugar and cardamom to the mixer and grind it to fine powder.
6) Its better to keep the heated wheat flour to cool down for at least half an hour or else it will be hot to make it into small balls (Laddu’s).
7) After the Wheat flour cools down, chop Badam into small pieces and add it to the heated wheat flour along with prepared Sugar and cardamom powder.
8) Mix the mixture very well; see to it that it forms uniform mixture without any small aggregates of sugar powder.
9) Now start to make Laddu’s (smaller sized balls) and keep the prepared Laddu’s on tissue paper; It will help to remove extra ghee in the prepared Laddu’s (if any).
10) The tasty Laddu’s is ready in almost an hour or 1 ½ hours. It’s really worth to spend such long time to get those Yummmmmmmmmy Laddu’s. I finally garnished it with Badam pieces.
Whenever we prepare Churmundo at our home there is usually a competition among mom and me as to who will make more Laddu’s. This time also I won against mom, but she feels happy to lose she says it will help me to improve. 

There are still many more recipes to be learnt from her.
Until I Learn the more recipes keep enjoying, eat good food and stay fit.
Thank you friends

ತೊಜಂಕ ಅಂಬಡೆ / THAIKILE AMBODO

First of all before I start, I would like to apologize for not being able to update ”My Kitchen” with new recipes since I had been on a vacation enjoying with my cousin and nephew at my paternal native place and after returning back to my home, I was a little busy. But now I am back with my new recipes. I learnt many recipes from my aunt during my stay at my paternal native, will post it very shortly.
Thaikile Ambodo (in Konkani) is a seasonal recipe of GSB cooking. Thaikile is a sort of a weed found at your garden or at the hillside or by the side of the road. It’s usually grown only during rainy season. It’s available in markets during this season. My sister enjoys eating this vada for afternoon lunch especially, it’s her favorite. Its tastes really good when it’s eaten hot; rather than when cools down to room temperature. Very easy recipe can be prepared in an half an hour or less time say 15 mins if every ingredient is kept ready beforehand. 

First let me tell you all how to prepare the batter or masala for vada
½ cup White rice
¼ cup Toor Dal (Togari Bele in Kannada and Tori Dali in Konkani)
1 tsp rock salt
8-9 dried red chilies (preferably long ones 5 and 3 to 4 round ones)
1 full cup of Thaikile leaves 
1 cup of coconut oil (any oil for deep frying purpose)
1) Soak the White Rice and Dal for about half an hour or a hour previous to preparation of vada. (TIP: The more u soak in water less amount of water required to be added when you grind them.)
2) Grind the soaked White Rice, Dal along with dried Red chilies and salt crystals .No need to add water at first run. If water is required only then add little water during second run. It should be in thicker consistency (TIP: If masala found to be a little watery add little besan to it, this will absorb water content and make masala thicker in its consistency.)
3) After the Masala gets ready take it in an utensil.
4) Clean and Chop the Thaikile leaves into smaller pieces.
5) Add the chopped Thaikile leaves to the ground masala/ vada batter.
6) Mix the chopped Thaikile leaves thoroughly along with masala.
7) Now take Coconut oil in Kadai and keep it for heating for around 5 mins. Simultaneously make the smaller balls out of this vada batter and give a slight press on its upper surface so that it gets a little flattened.
8) Now drop in these flattened vada balls into the heated oil one by one. Let it get deeply fried; remove the vada when it turns into reddish brown deep color.
9) Serve the Hot ತೊಜಂಕ ಅಂಬಡೆ / Thaikile Ambodo in a serving plate and is ready to eat along with rice and Dal for Lunch.
Hope you all loved this recipe too…..Enjoy this recipe till I write my next recipe till then
Happy Cooking!!!! and Thank you for your visit at my space…..


Samosas are just my favorite snack.Its one of my favorite and a best secret recipe that I have ever tried. Everyone loves it at my home esp. when I prepare it, they all simply love it. I prepare it in a different way not the usual way of preparing samosas though. Most of them mash potatoes and add other vegetables to it put masalas to it and prepare its filling but I prepare it in entirely different way.
I want to share in one more secret with all of you.This recipe helped me to impress an Interviewer from Infosys during my Placement at Infosys!!!!!!!She was fully impressed with my answers. 
Most of them know that we have personnel interviews at Infosys once you have cleared your Aptitude exams. I was very nervous when I got through first round and was selected for the interviews. When it was my turn for the interview I was wondering what sort of questions I will be asked to answer them.
When I entered the interview cabin I noticed there was only one interviewer and she was a pretty and a polite lady going through my resume thoroughly. She was happy that I was good with my academics she asked many questions regarding it how do I manage time? How do I study...etc.She asked me an interesting question What sets you aside from others Priyanka?,I said CREATIVITY. She said to elaborate : I told her Maam I like Mehendi designing a lot its my prime interest and love cooking and experiment the same recipe in many different ways and to see which tastes better. She was fully impressed asked Whats your favorite recipe that you prepare Priyanka? My instant reply was SAMOSAS. She said its very difficult to prepare it rite.
I said no maam its very easy to prepare it. She asked what is my secret ingredient, that makes my samosas crispier .I explained her (will let you know shortly) she was very satisfied and happy with my answers she asked for a treat at my home some day and I told her yes she was welcome at any time. She smiled at me when we met outside after all the interviews, I got a feeling then that I m selected .When results were out I was the one among them the 60 lucky ones.yay!!!!!.
Let me share my secret recipe of samosas with you all…….
a) For Preparation of the Inner filling for samosas..
·         2 ½ tsp of Garam Masala Powder
·         ¾ tsp of chopped garlic
·         ¼ tsp of chopped ginger
·         1 ½ tsp of Cumin seeds
·         5 tsp of Coconut oil
·         ½ cup of sliced Onion pieces
·         4 finely chopped Green chilies (I added ¼ cup of sliced capsicum to it ,it gives a different flavor and I just love it you can also add it if you prefer or else its ok you can skip it.)
·         ½ cup of chopped Carrot pieces
·         ½ cup of chopped Beans
·         ½ cup of soaked Green peas
·         ¼ cup of chopped Beetroot
·         1 full Potato
·         1 full tsp of Salt powder
·         ¼ tsp of Pepper powder
·         ½ cup of chopped coriander leaves
·         1 glass of water
b) For preparation of Dough to cover the prepared fillings
·      ¾ cup of Maida Powder
·      ¼ cup of Wheat flour
·      1-2 tsp of Coconut oil
·      ½ tsp of salt powder
·      ½ tsp of Sugar
·      ½ glass of water
c) 1 cup of Coconut oil or any vegetable oil for deep frying purpose
Lets get started with the preparation of soft n crisp samosas
1) Lets prepare the dough first, Take a medium sized bowl add half glass of water nearly or less than half a glass to this add salt and sugar and stir it well.
2) Now add Maida and Wheat flour to it and keep stirring it till it becomes a medium sized ball of dough then add Coconut oil and bind the ball of dough properly. Keep this aside and start preparing the filling for Samosas.

3) Boil the vegetables like Carrot, full Potato, Beans, Green Peas and Beetroot along with a glass of water in the pressure cooker for about 10 minutes after the first whistle.
3) Take a small Kadai or a pan keep it over the low flame and then add Coconut oil to it (you can also add ghee to it) and Cumin seeds until it starts spluttering.
4) After the Cumin seeds starts to splutter add the Onion + Green Chilies + finely chopped ginger and garlic (I also added capsicums to it ) to it sauté it with salt powder(TIP: If you sauté the Onion with Salt it will get roasted to light brown very soon).
5) Once the Onion start to turn its color to light brown add 2 ½ tsp of Garam masala (you can add chat masala as well but I dont add it).
6) Add Pepper powder to it Mix it well.
7) Add in the boiled vegetables (mash in the potato before you put vegetables to kadai).Cook for about five minutes.
8) Mix them properly (I add a little fresh cumin seeds and chop garlic a little it does taste good) and put the flame off. Add Coriander leaves to the Filling prepared.
9) Start making small balls out of the samosas dough and now start to use your belan and make these small balls turn into small rotis.
10) Add the filling to these small rotis and fold it in such a way that it looks in a form of triangular shape.
11) Heat the oil and deep fry these triangular shaped samosas in it.
12) Samosas after deep fry taken in white tissue to drain extra oil in it. Yummmmmmmmmy Samosas are ready to be tasted with tomato sauce or with green mint chutney.
It takes exactly half an hour to prepare it. I love it a lot .Its nice feeling that I get now after sharing my secret recipe with all my friends. Hope you love it as everyone does at my home.
Till I post in my next recipes eat healthy good food and stay fit……….
Thank you all once again

SHEERA….. :)

Sheera is a very simple sweet dish. It can be is prepared quickly in about 10-15 minutes. My mom prepares it every time. There is no need of any special occasion for it to be prepared. Its best to have hot poori along with sweet Sheera during rainy season. Its really a very delicious combination and it tastes yummmmmmmmmmm....This recipe is dedicated to my best friend Pratiba Bhat………She just loves Sheera, its one of her favorite sweet dish. At our college canteen if she used to find that sheera is done ready there was no need to ask her what she will have, it was an obvious answer from her SHEERA.
So here we see how we can prepare sweet sheera
INGREDIENTS: (for 4 members)
2 glass of hot water
¾ cup of Sujji/Bombay Rave
4-5 big tsp of fresh ghee
¾ cup of Sugar (Sugar and rave amount is usually the same ie add in equal quantity)
Pinch of Yellow coloring powder
10-12 Raisins
7-8 Cashews
¼ tsp of Cardamom Powder
1) Add Sujji/Bombay Rave to a kadai along with 5 big tsp of ghee to it and put kadai over the low flame and now start to roast the rave till it gets light brown color.

2) Now add hot water little by little to the light brown roasted Rave/Sujji and stir it well as and when water is added to it. The hot water is added so as to prevent formation of tiny balls of Sujji / Rave (you call it as ಗಂಟುಗಳು in Kannada).
3) When water starts to evaporate and it begins to become dry, add the cardamom powder along with a little yellow coloring powder to it. Stir them very well.
4) Take a Small Seasoning pan to lightly ghee roast the raisins and cashews till it gets swelled up and then add it to the kadai in which we are preparing sheera.
5) Add the Sugar to the kadai and start stirring it again. When it becomes a little dry take a clean plate apply a little ghee to it and spread the sheera over it and you can cut it into pieces and have it. Or else you can just put the flame off and put it in a bowl and taste it.
Sheera is ready in a less amount of time. Its a very easy and a simple sweet dish to be prepared instantly. When guests come home all of a sudden you can prepare this very soon and serve it to them. It will be done very quickly.
 I prepared samosas yesterday will post it very soon.:)
Till then eat healthy food and stay fit
Thank you

ಕೊಳಂಬೊ/ SAMBHAR

A Well Known Recipe done by everyone at their home for lunch or for dinner. Idli Sambhar is the best combo to taste and favorite breakfast of many people. The preparation of Sambhar varies from one region to other. In my mother tongue, Konkani we call it as “ಕೊಳಂಬೊ prepared almost in the same way as sambhar is generally prepared in South Karnataka. There is a slight change in the masala that we add in this recipe.
It is a common or a usual dish on Sundays that mom prepares along with other side dishes. My dad and sister likes it a lot but not one of my favorite. But this is the most basic recipe to be learnt by ones who learn cooking first time. I have been preparing it along with mom every now and then but last Sunday I prepared it all by myself. Its pretty time consuming took around an hour to prepare it. It’s not a very easy recipe to prepare it soon; need to get ready with too many ingredients.
Let me list down the ingredients one by one. Its a very lengthy list!!!!!!
INGREDIENTS: (for 4 members)
a) Vegetables required are:
·         ½  cup of chopped Beans
·         ½ cup of chopped carrot pieces
·         ½  cup of chopped Southekayi/Cucumber
·         ½  cup of Ivy gourd chopped
·         1 cup of chopped Drumstick pieces
·         ½ cup of chopped Lady’s Finger
·         ½ cup of chopped tomato
·         ½ cup of chopped potato
·         ¼ cup of chopped onion
·         Small bunch of Coriander leaves along with its Stem
b) For the preparation of ಕೊಳಂಬೊ/Sambhar Masala
·         2 tsp of Coriander seeds
·         ½ tsp of Mustard seeds
·         ½ tsp Cumin or Jeera seeds
·         Small pinch of Hing or asafoiteda
·         7-8 Bengal Gram i.e. Channa
·         4-5 tsp of Coconut oil
·         6 Methi seeds
·         Small Turmeric piece or ¼ tsp of turmeric powder
·         ½ cup of grated Coconut
·         9 dries red chilies(preferably 5 long red chilies and 4 short round red chilies)
c) For Seasoning
·         1 tsp of Mustard seeds
·         10 Curry leaves
·         3 tsp of coconut oil
d) Other Ingredients are
·         4 Glass of Water( 1 cup for Grinding of Sambhar Masala+2 Cups of Water for Boiling vegetables+1 cup for cooking purposes)
·         2 tsp of Crystal salt
·         ½ cup of ( washed )Dal (Togari Bele in Kannada or Tori Dali in Konkani)
Finally done with listing the required ingredients for preparation of Authentic Sambhar or ಕೊಳಂಬೊ (as we call it)……..
1) First let’s cook some vegetables in a Pressure Cooker that requires more time to cook like Carrot, Beans, Potato, Southekayi/cucumber and Ivy gourd along with Dal and 2 glass of water for about 10 minutes after the first whistle of Pressure Cooker.
2) Simultaneously while Vegetables are getting cooked in the Pressure Cooker we shall prepare Sambhar or ಕೊಳಂಬೊ Masala. For preparing Masala we need to roast the Bengal gram with 5 tsp of coconut oil. After Bengal gram gets roasted add Coriander seeds, Mustard seeds, Cumin seeds, Hing or asafoiteda, turmeric piece or powder to it and roast these seeds as well. Now put it off the flame and add 6 Methi seeds to it (we won’t roast these seeds because it gets charred very soon).
3) Grind the roasted Masala along with Red chilies and Grated coconut with 1 glass of water.
4) Add the Ground masala to an utensil and put it over low flame for preparing of Sambhar. Now we shall add the remaining vegetables that will require less amount of time to cook such as Drumstick pieces, Lady’s Finger, Tomato, Potato and freshly chopped coriander seeds.
5) Add the cooked Vegetables to the Utensil as well along with the cooked vegetable water.
6) Salt must be added to the Curry and add a little more water say about ½ or full glass of water as you prefer to the utensil.
7) Cook for about 10-15 minutes and then we shall take it off the flame and season it.
8) For seasoning we need to add Mustard seeds, Curry Leaves and Coconut Oil in a small seasoning Pan and add to the prepared Sambhar or ಕೊಳಂಬೊ.
It will take a maximum of an hour to prepare it. But it’s worth spending an hour to taste and eat it along with Idli or rice (along with other side dish).
This may be a lengthy process to prepare Sambhar or ಕೊಳಂಬೊ, but trust me it’s worth trying out this recipe. It really tastes very good and its fragrance because of the fresh coriander leaves is mind blowing……..
Everyone must try this and enjoy it…….
Thank you all

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