Sunday, May 31, 2020

Uppu Hulli Dosa - Udupi Cuisine

Event : Ssshhhhh cooking secretly

 For the month of May 2020 , the theme chosen by was Udupi cuisine. I am paired with Namradha of Nam's corner. She gave me  Jaggery and  red chilli as my secret ingredients. I gave her pepper and ginger as her secret ingredients. she prepared . Check her blog for a


   Udupi cuisine is a famous South Canara region cusine. It is known  all over the world for its versatile dishes especially its dosa varities like masala dosa. This cuisine comprises  dishes made primarily from grains , beans , vegetables and fruits . It is a satvik cuisine without using onions or garlic as well as no meat.

 Uppu Hulli Dosa is a dosa made with spices and can be made immediately without fermentation. In Kannada Uppu means salty and Hulli is Sour as Tamarind is the main ingredient of this dosa. This dosa has all the tastes like sweet ( Jaggery ) , Salty ( salt ) , Spicy ( Red chilli , coriander ) and sour ( Tamarind ) . Soaked rice is ground along with spices , tamarind , red chilli which gives the batter unique colour.

Requirements :

Idli Rice 1 cup
Fenugreek seeds 1 tsp
Grated Coconut 1/2 cup
Coriander seeds 1 tbs
cumin seeds - 1/2 tbsp
Red chillies- 3 nos
Tamarind - small lemon sized
Jaggery - 1 tbsp
Salt - 1 tsp
Sesame oil

Method :

Wash and soak rice along with fenugreek seeds for 2 hour .
 Wash and soak tamarind in water.
Dry roast coriander seeds , cumin seeds and red chilli .
In a mixer grinder , add the roasted spices , coconut , jaggery and tamarind. Grind into a smooth paste along with little water.
Grind the soaked rice , fenugreek along with salt and required water to a smooth batter.
Mix well to get dosa batter consistency.
Heat the dosa tawa / griddle ,  pour a laddle full of batter and spread into a dosa.
Drizzle sesame oil on the dosa and let it cook.
Flip it over and cook on the other side .
Uppu Hulli Dosa is ready to serve.
Serve with coconut chutney and sambar.
I prefer eating it as plain as it has all tastes , so no side dish needed.

Note : 
 This dosa can be made by grinding spices , tamarind and jaggery to smooth paste and adding it to the regular dosa batter.

Sunday, May 10, 2020

Gevrek - Bulgarian Bagel #EattheWorld

Event : Eat the world

 For this month's Eat the world challenge we are cooking from Bulgaria.....

   Bulgaria is the country in the South Eastern Europe. Bulgarian Cuisine is a representative of the Mediterranean Cuisine of SouthEast Europe. It shares the recipe with other Balkan cuisine (Includes Albanian , Croatian , Greek , Kosovan , Macedonian , Montenegrin , Ottoman , Romanian , Serbian , Slovenian and Turkish Cuisine). They use variety of vegetables , herbs and fruit because of the diversity of its land. They use yogurt more compared to the rest of Europe.

 Bulgarian cuisine shares a number of dishes with the Middle Eastern cuisine as well as a limited number with the Indian Cuisine. The Culinary exchange with the East started as early as the 7th century , when the traders brought herbs and spices to First Bulgarian Empire from India and Persia .

   Bulgarian Gevrek is known as Simiti in Turkish cuisine. Simiti name is quiet popular than geverk and is known as Turkish bagel worldwide.

  Gevrek are made by shaping the dough into a circle with the hole in the center , then boiled in water with honey and rolled in the sesame seeds before baking it. So it is also called as sesame rings / Sesame Bagel.

  This circular bread is typically encrusted with sesame seeds or less commonly with poppy seeds , flax seeds or sunflower seeds. In Bulgaria , there is a savory version of Gevrek.

Requirements : 

4 cup All purpose flour
2 cup lukewarm water
1 tbs Instant dry yeast
Half tsp salt 
2 tbs sugar 
Vegetable oil

For Boiling
2cup water 
3 tbs honey

White sesame seeds for topping

Method : 

In a bowl , add the flour , sugar , salt ,  yeast and mix well.

Add in the lukewarm water little by little  to the bowl and mix with a spatula till the flour is mixed well.

Now transfer the dough to the countertop and knead well for 15 minutes till the dough becomes smooth and soft.

Place the dough in the oiled bowl and let it double for 2 hour.

 Once the dough is doubled , divide into equal parts.

Roll each part into log , shape into circle and seal the ends.

Add the honey to the boiling water and place the shaped gevrek in the water , boil for a minute .

Take  the boiled gevrek out and roll in the sesame seeds and place in the baking tray.

Bake in the preheated oven @ 200*C for 20 minutes or till the Gevrek becomes golden brown.

Gevrek is ready to be served .

Check out all the wonderful Bulgarian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Bulgarian Sausage Stew
" target="_blank">Mekitsa - Bulgarian Fried Doughnuts
Sara’s Tasty Buds: Gevrek
Culinary Adventures with Camilla:" target="_blank">Patatnik + 2016 Edoardo Miroglio Bio Mavrud & Rubin
Amy’s Cooking Adventures: Koledna Pitka (Bulgarian Christmas Bread)
Making Miracles: Gyuveche
Kitchen Frau:" target="_blank">Patatnik (Bulgarian Potato Pie)

A Day in the Life on the Farm:" target="_blank">Shopska Salata

Wednesday, May 6, 2020

Indian Raw Papaya Pickle #Foodie Extravaganza {Party}

          Another Foodie Extravaganza Party is here . This time for this May 2020 it is International Pickles week party. International Pickles week is on the third week of May. We has to make our favorite recipe of pickle or recipe using pickles etc.   Lacto - fermented  or quick pickled . Our host is Camila of Culinary Adventures with Camila .

   Pickles has been a favourite in every cuisine . Pickles are a means of preserving the vegetables for the colder seasons when the fresh vegetables can't be sourced . Mostly pickles are made during summer season in India. There are many varities of pickles made in India.  I choose to make this quick raw papaya pickle.

  We have a papaya tree in our garden . We used to enjoy ripe papaya and I wanted to make a pickle with raw papaya.

  As this raw papaya pickle  is quick pickle , it can be relished once it is made.

Requirements :

1 cup chopped Raw Papaya
 Half tsp Red chilli powder 
Salt to taste 
Quater tsp Mustard seeds
2tbs Sesame oil
Half Lemon
To roast :
Half tsp Fenugreek 
Half tsp Mustard seeds

Method :

Dry  roast fenugreek and mustard seeds till the aroma comes , take care not to burn.
Grind the roasted fenugreek and mustard  seeds to a fine powder.
Heat a tablespoon of sesame oil in a pan , add the mustard seeds and let it splutter.
 Add the chopped papaya pieces and saute for ten minutes. 
 Add the chilli powder , salt and grounded fenugreek - mustard powder , mix well.
Take off flame and let it cool.
Add the lemon juice and remaining sesame oil , mix well. 
Indian Raw papaya pickle is ready to eat.
Serve with curd rice , lemon rice , roti or paratha.

Notes :

  Peel the skin of the papaya and wash it before chopping it into small pieces.

Increase or decrease the chilli powder according to the spice level . 

Tamarind paste can be used instead of lemon juice.

Foodie Extravaganza is where we celebrate obscure food holidays or cook and
bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month.
If you are a blogger and would like to join our group and blog along with us, come join our
Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking
for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month Camilla of Culinary Adventures with Camilla is hosting this month's #FoodieExtravaganza.
She wrote: "International Pickles Week is the third week in May. Let's share your favorite recipes for
making pickles, using pickles, etc. Lacto-fermented. Quick-pickled. It's all fair game!
" Here's the list of our pickled creations...

  • Hot Pepper Vinegar by Palatable Pastime

  • Indian Raw Papaya Pickle by Sara's Tasty Buds

  • Japanese Pickled Ginger by Caroline's Cooking

  • Lime & Beer Pickled Red Onions by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

  • Middle Eastern Pickled Turnips by Pandemonium Noshery

  • Pickled Pork Tongue by A Day in the Life on the
  • Farm

  • Pickled Rainbow Chard Stems by Culinary Adventures with
  • Camilla

  • Pickled Star Goosebery by Sneha's Recipe

  • Spicy Pickled Grape Tomatoes by Food Lust People Love

  • Thursday, April 30, 2020

    Foxtail millet Vangibath #Ssshhhhcookingsecretly

    Event : Ssshhh cooking secretly
       Members of the Facebook  group will be partnered with each of the member every month. They will give two secret ingredients to their partner and the person has to cook with the secret ingredient according to the theme chosen. The picture of the recipe can be posted in the facebook group and the other members can guess the secret ingredient. The The recipe has to be posted at the end of the month .

    For this month's ssshhhh secretly cooking the theme  was Millets. I was paired with Renu Agarwal Dongre of cook with Renu. Her blog has a wide variety of dishes and I like her Kid's Lunchbox recipes .....

       She gave me foxtail millet and salt as secret ingredients. I gave her fingermillet and chilli as secret ingredients. She made Ragi roti with secret ingredients I gave her.

       Foxtail millet is the second most widely planted species of millet and the most grown millet species in Asia. In tamil Foxtail millet is known as Thinai. It has been a staple diet among people for a long time from the sangam period. It is referred to often in old Tamil texts and is commonly assocaited with Lord Muruga . It is a famous offering to Lord Muruga  during Pankuni Uthiram and Kandha Shasti as Thaenum Thinai mavvum meaning honey and foxtail millet flour. 
      Foxtail millet is rich in fiber and is a good option for weight loss and diabetics.
     I made foxtail millet Vangibath . It is same as the vangibath , used foxtail millet instead of normal rice.


    1 cup Foxtail Millet 
    6 small tender brinjal 
    one onion chopped
    salt to taste 
    one tbs vegetable oil 
    Half tsp mustard seeds
    A sprig of curry leaves

    Spice powder :
     5 Dry red chilli 
     2 tbs coriander seeds
     1 tbs Bengal gram
     1 tsp cumin seeds
     3 cloves
     1 small cinnamon stick
     1 cardamon
     Half tsp pepper corns
     2 tbs Dessicated coconut 

    Method :

    • Wash and soak the foxtail millet in water for fifteen minutes.
    • Dry roast chilli , coriander , bengal gram separately.
    • Dry roast cumin seeds , pepper corns ,cardamon , cinnamon stick , cloves together till the aroma comes.
    • Add the dessicated coconut , give a quick stir and switch off the flame.
    • Let these dry roasted items cool and grind into a coarse powder.
    • Cook the foxtail millet with 2 cup of water in a pan or kadai.
    • The foxtail must be grainy and not mushy.
    • Let the cooked foxtail millet cool , give a stir to prevent lumps.
    • In a pan , heat the oil , add mustard seeds and let it splutter.
    • Add chopped onion and curry leaves  .
    • Add in the chopped brinjal and give a quick stir.
    • Add the required salt and close with a lid and cook the brinjal till it is tender.
    • Now , add the vangibath powder and give a quick stir.
    • Mix in the cooled cooked foxtail millet and stir well.
    • Cook on a low flame for five minutes.
    • Foxtail millet Vangibath is ready to serve.

    Serve with Curd pachadi.

    Notes : 

     I didn't add tamarind paste , if you want to add can add it while the brinjal is cooking.

    Peanuts can be added while tempering it gives a crunch while eating.
    Lemon Juice can be added after switching off the flame.

    Wednesday, April 1, 2020

    Indian spiced Empanadas #FoodieExtravaganza

                  The National Empanada Day is to be celebrated on April 8 th in the USA .  We a group of bloggers in the facebook group Foodie Extravaganza are having an Empananda Party.

      An  empanada is a type of baked or fried turnover consisting of pastry and filling , common in Mediterranean , Latin American and Filipino cultures. The name empanada comes from the Spanish verb empanar , and literally translates as " enbreaded " , that is wrapped or coated in bread. 

       The  empanada are made by folding dough over a filling, which may consist of meat , cheese , corn or other ingredients and then cooking the resulting turnover , either by baking or frying. They resemble turnovers from many other cuisines and cultures including the pastry from the British Isles , the samsa from central Asia and Samosa or pedakiya from the Indian subcontinent , or the Pirozhki from Russia.

      Empanadas trace back their origins to the northwest region of Spain , Galicia . A cookbook published in Catalan in 1520 , Libre del Coch by Robert de Nola , mentions empanadas filled with seafood in the recipes for Catalan , Italian , French and Arabian food. 

        These empanada resembles the famous Indian sweet dish Somas ( Tamil Name ) / Gujiya  in its shape and method of preparation but differs in its filling. A gujiya or a pedakiya is a sweet deep- fried dumpling , native to the Indian subcontinent. It is made with semolina or all purpose flour stuffed with a mixture of sweetened milk solids and dried fruits. The earliest mention of gujiya dates back to 13th century , when a jaggery - honey mixture was covered with wheat flour and was sun - dried.

      I decided to make the Indian spiced empanadas . The filling is spiced with the Indian aromatic spices filled inside the empanadas and deep fried......
       I had used green peas and Soy Chunks ( Texturized vegetable Protein ) for the filling .

    Requirements : 

    For Dough 
      3 cup all purpose flour
      2 tbs butter 
      1 tsp salt 
      Half cup cold water
      2 tbs vegetable oil 

    For Filling 

     a cup of Green peas
     a cup of Soy chunks
     1 tbs vegetable oil
      Half tsp cumin seeds
     1 onion 
     Half tsp ginger garlic paste
     Half tsp chilli powder
     Half tsp coriander powder 
     Half tsp Garam masala
     Salt to taste

     Oil for frying 

    Method : 

    •  In a bowl , add the flour and salt , mix well. 
    •  Add in the cold butter and crumble the dough.
    •  Then sprinkle little water at a time and knead a soft dough.
    •  Add the vegetable oil and knead once. 
    • Then cover the dough and let it rest in room temperature or in refrigerator.

    To make the Green peas soya chunks filling

    • Soak the soya chunks in warm water for ten minutes. Then drain the water.
    •  Peel the skin of the onion and chop finely.
    •  Heat oil in a pan , add the cumin seeds and let it splutter .
    •  Add the chopped onion and saute till it becomes translucent.
    • Add the ginger garlic paste and required salt , give a quick stir.
    • Now add the green peas and the soya chunks , let them cook on a medium flame for five minute.
    • Then  add the spices - chilli powder , coriander powder and garam masala , cook for two minutes.
    • Let the green peas soya chunks filling cool down.

    To make Empanadas 

    • Roll the dough into flat bread , use mould or a glass to cut out circles.
    • Place a large spoonful of the filling in the middle  and fold the empanada into half moon by bringing a edge of the circle to other by enclosing the filling and press the edges then twist the edges to seal.
    •  Heat the oil in a frying pan , Fry the empanadas in a medium flame till they became golden brown.

    Indian spiced Empanadas are ready to be served.


    • Argentine Beef Empanadas from Making Miracles

    • Beef Empanadas from Sneha's Recipe

    • Easy Cornish Pasties from Food Lust People Love

    • Easy Empanadas from A Day in the Life on the Farm

    • Empanadas de Atún (Argentinian Tuna Empanadas) from Culinary Adventures with Camilla

    • Empanadas de Picadillo from Karen's Kitchen Stories

    • Indian Spiced Empanadas from Sara's Tasty Buds

    • Spiced Potato Empanadas from Palatable Pastime

    • Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

      Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!