Sunday, 30 August 2015

Gasagase Payasa/Poppy Seeds Kheer/Khuskhus Kheer

Gasagase payasa is one of the popular traditional sweet dish of Karnataka.It is prepared by grinding poppy seeds(Gasagase in Kannada).It is prepared during festivals and family get togethers.It is prepared along with Ambode(Channadal vada/fritters) is a good combination.As this a shravana masa and many festivals around the corner,this will be a perfect dish to prepare.I prepared this dish on Varamahalakshmi vrata.During festivals after having oil massage, head bath and and pooja rituals drinking this payasa will make you doze off to a good sleep.This is because of opium content in poppy seeds.This payasa will relaxes the mind body and soul for is a authentic recipe from my grandmother.

Gasagase/Poppy seeds-3Tbsp
Grated fresh coconut -1/2cup
Dry coconut/Kobbari-1Tbsp
Cardamom pods-3-4
Jaggery-1/2 cup crushed 
Water -1cup
Ghee-1Tbsp for frying nuts and serving

1.Dry roast the poppy seeds  until  poppy seeds becomes little brownish & crisps up and nice aroma comes out,leave it to cool.
2.In a mixie jar add roasted  poppy seeds ,fresh coconut,dry coconut,almonds,cardamom seeds dry grind first then add water and grind it into fine paste.
3.In a pan add jaggery and  1 cup water cook until jaggery dissolves then remove it and filter it through seive to remove any impurities.
4.Then again pour back jaggery syrup to the same pan mix the grinded paste mix well add water to thin it and cook it on a medium low flame for 5minutes.
5.Fry the cashwenuts and raisins in ghee and add to the above mixture.
6.When the payasa is boiling add cup of milk and boil for 1 to 2minutes and turn off the heat.
7. Serve hot payasa with dollop of ghee.

1. Rice is fried and added to give it a thickness,I have not used rice because I have used  more almonds to substitute rice to give both thickness and flavour.
2.Saffron can also be added for more flavour.
3.If you think that payasa is little thick and sweetish,before serving you can add more milk to make it thin and warm it.
4.Check out my other kheer recipes
Barley Payasa/kheer
Shavige Payasa

Saturday, 8 August 2015

Rajma Masala/Red kidney beans curry

Rajma/Red kidney beans-1cup
Onions-2 medium size
Tomatoes-3 medium size
Green chillies-2
Ginger garlic paste-2tsp
Red chilli powder-1 tsp
Coriander powder-1tsp
Cumin/Jeera powder-1/2tsp
Garam masala-1/2tsp
Kasoori methi-1/2tsp
Bakng soda-pinch(optional)
Cumin seeds/Jeera-1/2tsp
Salt to taste
Coriander for garnishing

1,Wash and soak rajma overnight or 7-8 hours in clean water.
2.Boil rajma in pressure cooker for 4-5 whistles or until fully cooked and soft by
adding pinch soda bicarb.
3,Wash and finely chop onions, tomatoes and slit the green chillies. and keep it aside.
4.Heat oil, add bayleaf and cumin seeds when it begins to pop,add chopped onions and saute till onions are golden brown.
5.Add ginger garlic paste and cook for a minute,then add chilli powder,coriander powder,turmeric,cumin powder stir it on a medium flame.
6.Then add chopped tomatoes and salt, cook till tomatoes are cooked and oil leaves the masala.
7.Add cooked rajma  and lightly mash it then add the stock of cooked rajma and cook on a low flame for 10-15 mnutes, stirring in between.
8.Add garam masala and kasoori methi and cook for further 5 minutes.Garnish with chopped fresh coriander.
9.Serve hot with Steamed rice or rotis.

1.Baking soda is optonal to cook rajma,if rajma is old stock then its better to use soda.
2.For rich taste add a dollop of butter,it will give silky texture to the gravy and rich taste.
as I didn't add butter because  It was run out of stock in my fridge.

Sunday, 2 August 2015

Kantola Subji/ Madahagalakayi Palya/Spiny Gourd Subji

Kantola/Spine gourd is a rare vegetable to see in the vegetable market.This vegetable is called Madahagalakayi(ಮಡಹಾಗಲಕಾಯಿ ) in Kannada.It is not bitter in taste but it tastes more like Ivy gourd. In Karnataka they  grow this vegetable more in Malnad region.This recipe I got it from my mother,she often cooks it. Hope you all like it.

Salt to taste
Garam masala-1/2tsp
Coriander for garnishing

For grinding:
Fresh coconut(grated)-1/2 cup
Onion -1
Khuskhus/Poppy seeds
Ginger-1/2inch piece
Sesame seeds-1tsp
Sambhar powder/Sarina pudi

1.Wash and chop the kantola into bite size pieces,chopp the onion  tomatoes and
 coriander and keep it aside.
2.In a pan heat little oil and the fry the onion,garlic,ginger,poppyseeds,a nd
cashewnuts until the onion turns to light brown.take out of the flame and
leave it to cool.
3.After the mixture is cooled transfer it to the mixie jar or blender along with
grated coconut,tomato,sesame seeds and sambhar powder and bend them into
a fine paste using little water.
4.Heat a oil in a pan add mustard seeds and let them pop then add chopped
onion fry the until translucent then add chopped tomato and curry leaves fry unti the
tomatoes are softened.
5.Now add chopped kantola fry for 2 seconds then add the grinded masala and
salt to taste cook it on a low flame covering the lid,stirring  occasionally.
6. Add 1/2 cup of water and let it cook until kantola becomes soft.
7. Add garam masala mix well and garnish with chopped coriander.
8.Serve with Chappatis  or rotis.

1.Choose tender kantola so that it doesn't need removing  of seeds because
seeds will be soft and tender and easily cooked.If the vegetable is nearly
ripen the seeds may be hard so better to remove them.
2.You can chop them as roundels or cubes as I have done.