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215. Yogurt Cakes


Soury spicy yogurt cakes.

Try this delicious recipe for a change from traditional dishes.

Just like upma, but use course sooji and yogurt drink in place of wheat sooji and water. Make the medium diluted and  pour the mix on a pan, let it cool and cut into pieces.

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203. Mango Gojju


My favorite mouth watering mango gojju. Sweet, spicy, tangy mango gojju is a tasteful curry to have with rice. Its a traditional dish, must to be in any auspicious meal or dinner in Udupi. I never miss the mango season without a Mango gojju.

Here goes the recipe….

In a pan do seasoning with oil, mustard seeds, cumin seeds and broken red chilli. Once the mustard splutter add cut raw mango pieces and fry for a while, then add water and boil in low flame.

In meanwhile grind red chilli, roasted chick peas, dry coconut and salt into a fine powder.

Once the mangoes are half cooked, add the grinded powder. Add water based on the consistency preference. Add jaggery based on sweet preference. Then add salt, turmeric and let the curry boil till the mangoes are fully cooked. Once done, garnish with coriander and serve hot with rice.

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201. Kale Ridge


Hello all…..

Must be wondering what is this Kale Ridge!!! It is my new experiment in cooking……I should say its my own recipe and here it goes.

Take equal proportion of Ridge gourd(cut in cubes) and Kale leaves.

Take a pan, add oil and once oil is heated add mustard seeds, cumin seeds, curry leaves.

Then add cut kale leaves and ridge gourd cubes and fry in oil for 5 min. Add 2 whole cloves and 2 black peppers. After 1 min add milk and boil (the amount of milk is based on your choice of consistency for curry) I like to add little more milk. You will sense the sweet aroma coming out of pan and believe me it just increases your appetite. Then add grinded green chillies and turmeric and boil for 2 min. Finally add salt for taste and garnish with coriander.

This tastes yummy with hot rice and also is great side dish for roti, chapati.

I always wondered myself if I can really cook something new. But I’m so happy today. Just try this recipe and let me know what you feel……

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196. Spicy Ginger Dipping


Spicy sweety soury acrid ginger chutney fills my everyday snack time. This multi flavored chutney can be a great dipping and side dish for a meal.

Take equal proportions of ginger, jaggery, tamarind, red chillies.

Soak tamarind, break jaggery in small pieces and grind all 4 ingredients into a semi solid mixture.

Take a hollow pan, add oil. Once the oil is heated up, add mustard seeds and cumin seeds and curry leaves. Then add the grinded mixture. Be careful while adding the mixture as it splatters. Add salt for taste.

Once added, keep frying the mixture in oil with constant stirring. The color of the mixture changes to light brown to dark brown losing its raw scent.

Then the Ginger Chutney/Dipping is ready to serve.

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