Chitti's Kitchen

22/03/2023

Wishing everyone a very happy Ugadi. May all have a healthy year ahead. Food and festivals are exactly what a foodie wants 😁
Bele Obattu
Maddur vade
Tarkari huli
Mavinkayi chitranna
Kosambri
Bale dindu palya/ banana stem fry

20/03/2023

Pudi balekayi fry. Fry the raw banana with curry leaves , salt and coconut oil. Add the pudi and mix well. Close and keep in sim for 3 mins. It's ready to eat. It's a great side dish or can be eaten as a snack.

Pudi recipe: Coarse powder the below -
2 tbsp kadale bele / channa dal
2 tbsp uddin bele / urad dal
1/2 tsp jeera
1 tsp pepper corn
Bydagi chilli to taste

20/02/2022

Easy Fish Curry
I have used the tasty Paara or the Malabar Travelly today. I like it's texture and it isn't too soft to melt away.

Recipe for approximately half kg fish:
*Grind 1/2 coconut and 2 inches ginger to a fine paste.
*Soak a big lemon size tamarind and keep aside the squeezed pulp.
*In a kadai add 2 tbsp coconut oil and temper it with a small chopped onion and 4 green chillies.
*Pour the tamarind pulp and add a big glass of water. Boil it in medium for them minutes.
*Add the ground coconut paste.
*Add red chilli powder 2-3 taps ( according to taste)
*Add salt and turmeric.
*Throw in a sprig or two of fresh curry leaves.
* boil it till the required consistency you want.
* Then add the fish. Boil it till it's cooked. Around 5 minutes.

15/02/2022

13/09/2021

Herlekayi / Citron gojju
This fruit has a distinct flavour and definitely a cultivated taste. This batch of kayi were very tender and fresh and had to make the mandatory chitranna, uppinkayi/ pickle and gojju.

Gojju recipe--
Base masala - Dry roast and powder when cool
2 tbsp uddin bele/ urad dal
1 tsp jeera
Byadagi chillies to taste

Take 4 citrons. Cut into small pieces. Take a kadai with 4 tsp oil. Temper with hing, mustard and curry leaves. Add the cut pieces and salt. Cook it covered in sim till soft.

To this add a cup of tamarind water. Once it boils add the masala powder and 1/4 cup jaggery. Bring to a boil and summer till it thickens. Enjoy.

10/09/2021

Food and festival always go hand in hand. Though no festival this year, food can't be missed.
Bili masala holige
Vegetable pulav
Raw tomato curry
Dahi vada
Masala vada

Recipe for Dahi vada--

Have used 3 types of dal this time
1 cup urad dal
1/2 cup toor dal
1/2 cup channa dal

--Soak the dals for 3-4 hours.
-- Grind them with 3 chillies and a spoon of jeera. Batter should not be too fine and grind without adding water.
-- add salt to taste and a packet of eno
-- mix well and make balls of whichever size you want and fry them to golden colour.
-- keep a vessel with hot water ready.
-- Add the fried vadas to the hot water for 5-10 mins. Keep checking in between if it softens.
-- Remove when soft and squeeze out excess water.
-- Beat some sweetened thick curds.
-- in a bowl place the vadas, pour the curds, sprinkle some chaat masala, red chilli powder, coriander leaves.
-- Garnish with khara boondi and enjoy.

Tip - you can skip the eno. It makes the vada hard but it gets soft when soaked in hot water.

09/09/2021

Bettad nallikai chutney/ Gooseberry chutney

This is a cultivated taste and you will love it if you like wild gooseberries. Goes sooo well with hot rice n ghee. Great with chapathis, dosey and even sandwiches 😊

I generally use equal proportion of coconut and gooseberries. Add chillies and salt to ur taste. Don't add much water as the berries give out water. After half way of grinding add some coriander leaves. Grind to chutney consistency.

31/07/2021

Fish curry is soul food for me. This is an easy, less ingredients curry which goes well with any fish.

For half kg fight
**Take half coconut and grind it to a very smooth paste. Keep aside.
**Keep aside half a cup of freshly squeezed tamarind pulp.
**In an earthen pot take 2 tbsp coconut oil. **Temper with curry leaves and 1 small onion finely chopped.
**Add 3-4 slit green chillies.
**Add 2 inches of crushed and chopped ginger.
**Pour the tamarind pulp, add a cup of water, salt and let it boil well. Around 10 -15 mins.
**Add 2 tsp red chilli powder or according to your spice level.
** half spoon turmeric powder.
**add the coconut paste and bring to a good boil.
** adjust the consistency of the curry accordingly.
** once the curry is nearly done, add the fish pieces. Mix lightly. Cover and let it simmer for 10 mins.
** curry is ready. This tamarind based curries taste amazing the next day 😊😊

30/07/2021

Only one word for this breakfast spread. WOW.
Put together by my daughter yesterday.
This is how a perfect day starts...

28/07/2021

Chill morning with hot idlis.. Makes a perfect morning. Have tried Rishta multi grain batter and the verdict is that I like my home made batter better. Saying that, this batter is good, better than ID and idlis did come soft.
Rishta Foods

27/07/2021

Barley Raita is the star of today's lunch
Super easy and super healthy. Todays lunch -
# Little millet/ samai Bisi bele bhath,
# Masala chapati
# Shenga pudi / groundnut chutney powder
# Barley raita

Raita recipe -
Take the required barley seeds and pressure cook in lots of water. Around 6-7 whistles, depending on your cooker. Barley should get very soft.
I use the water after cooking barley for drinking like normal water. It's acts as a coolant.
You will find barley slightly gooey when cooked soft. Rinse with water and that water can be drank too. Keep aside barley in a bowl.
Add black salt, coriander leaves. I have not used table salt.
For tempering - mustard seeds, curry leaves, green chillies and extra hing.
Add tempering and thick curds to the barley and mix well.

25/07/2021

Dal Paratha. This dish is a cousin of katchori 😁 it's a perfect wholesome meal which can be eaten any time of the day.
I have used Rishta multi grain atta along with their A2 Gir cow curds. The curds mind blowingly creamy and liked the atta too.
Rishta Foods

Recipe for the stuffing

This recipe proportion is for approximately 1.5 cups of uncooked toordal.
Dry roast and powder --
3 tbsps saunf
1 tbsp jeera
1 tbsp ajwain
1 tsp kalonji
10 cloves garlic
Red chillies how much u want

Boil toordal till they are just cooked and not soft. Leave it in a collander to drain excess water. Grind it without water.

In a thick bottomed pan or kadai take a cup of any cooking oil.
Add the powdered masala, ground dal and salt. Keep mixing and stirring till you get a nice aroma of tthe spices and the mix starts looking like wet powder.

Rest is the usual paratha method. Roll wheat dough. Place 2-3 tbsps of the masala. Roll them thick and fry on the pan with ghee.