Tuesday, March 20, 2007

ChouChou/Chayote/ Seemae BaDhanekayi bonda/bhajji

Chayote belongs to cucurbitaceae family. few vegetables of this family are squashes, Cucumber,Luffa (Herakai) and melons.

In English speaking countries its called as chouchou. In Kannada its called Seemae BaDahanekayi, In tamil Its called vilati vanga. In Southern part of India people make different kinds of recipes like magige huli, curries, dry sabbji, bonda .I usually mix this vegetable to make upama, sambar, sabbji .

Mexican use this for salads, they called it as chayote. You can find this vegetable in American stores.

It can be used without peeling the skin . Both fruit & its inner white part seeds have amino acid and vitamin C.

You Need

one chouchou
2 table spoon of Red chili powder
one cup of besan gram flour
salt to taste
1 tbs of rice floor (crispness)
oil for deep fry
water to make medium batter


peel the skin of chouchou and make a thin slice of it.

Heat the oil in a pan.

In a blow mix the gram flour and red chili powder, rice flour & salt. put water to make batter in thick consistency.

Dip the chou chou in the batter and put this dipped chou chou in the oil, fry it in oil till it turns brown color

Serve hot with pudina chutney.

Ugadi Habbada Subhashayagalu

Kanasu Nanasagali,
Manasu Malligeyagali,
Baduku Bangaravagali,
Beviirali Bellavirali,
ellavanu sweekarisuva manavirali,
Aaa manadalli malligeya tampirali,
Aaa tampinalli nammellara snehada savinenapu nenapu sadaa hasiragirali,
Bevubelladha habbadha harthika subhashayagalu

Yugadi or Ugadi is the first day of the Hindu calendar (first day of the first month, the Chaitra).

In Karnataka and also in some parts of the country, the tender leaves of neem mixed with jaggery are distributed on the occasion. The neem, extremely bitter in taste, and jaggery sweet and delicious, signify the two conflicting aspects of human life - joy and sorrow, called as ‘Bevu-Bella’ (a mixture of neem and jaggery in equal measure). This denotes the acceptance by man of all the sweet (jaggery) and bitter (neem) things that are in store for him in the coming year, with gratitude.

People look forward on this occasion is the Obattu, a sweet prepared mostly in Karnataka which comes in various varieties like Kai Obbattu, Bele Obbattu, Sakkare Obbattu etc.Another important festival for the Kannadigas.

Every year I used to listen yuga yugadi kaledaru a famous kannada song written by Dara Bendra. Chandan channel telecasts his song every ugadi which I would like to share lyrics of the song


Here is the lyrics below

yuga yugAdi kaLedarU yugAdi maraLi barutide
hosa varushake hosa harushava hosatu hosatu tarutide

honge hUva tongalalli bhrungada sangIta kEli matte kELabarutide
bEvina kahi bALinalli hUvina nasugampu sUsi jIvakaLeya tarutide

varushakondu hosatu janma harushakondu hosatu neleyu akhila jIvajAtake
onde ondu janmadali onde bAlya onde haraya namagadashTE EtakO

niddegomme nitya maraNa edda sala navIna janana namage Eke bAradO
elE sanatkumAradEva elE sAhasi chiranjIva ninage lIle sEradO

yuga yugAdi kaLedarU yugAdi maraLi barutide
hosa varushake hosa harushava hosatu hosatu tarutide nammanashTe maretide

On the occasion of Ugadi I would like to thank all my friends for encouraging and supporting me to post more recipes.

Friday, March 2, 2007

Ragi Mudde/ Ragi kali / Finger millet

Ragi is a variety of millet. It is usually called finger millet or red millet in English.The Latin name of ragi is Elusine coracana; ragi is quite essentially a crop indigenous to India.This so called coarse grain or poor man’s millet is actually superior to rice or wheat in nutritional terms being rich in proteins and high levels of fiber which makes it digestible slowly, thereby ensuring the release of carbohydrates in small quantities.

Ragi Mudde is very simple to prepare. its v rich in highly nutritious with good quality protein, rich in minerals, dietary fiber , photochemical and vitamins. It is the richest source of calcium providing 8-10 times more calcium than wheat and rice….. In India from ragi they prepare a ragi malt & they feed the baby from 8 months as a solid food. they don't use the cereal.

In ragi flour i make roti, dosa, one of the friend tried to make even ragi butter biscuit .


for 2 people
large mouthed vessel
3 glass of water
2 cup of ragi flour
salt to taste
one drop of oil
one wooden stick
Take a large mouth vessel.


Put 3 glass of water. bring the water to boil & add salt &oil to it... when water starts boiling . Add the 2 cups of ragi flour to water( remember when water starts boiling reduce the heat) pout ragi flour into boiling water..stir it with wooden stick so that it can be lumps (guntu). after mixing well still it becomes soft like dough. their should be lumps &bake it well for 5 minutes by covering lid. after five minutes u find white vapors. remove it from stove & make a small ball of ragi..(By wetting you hands with little water, press the dough and make them to a round shaped balls) & sever the ragi with sambar... while serving with sambar u can use ghee with sambar.

How to eat

Funny thing i experienced with most people they chew it like rice & tortilla(roti). u have to swallow it. make a small ball of dip with sambar & swallow it...

what i did is traditional way of doing ragi mudde. this need practice to make it soft dough without lumps.. u can using another method
instead of directly pouring the ragi floor to water u can mix it in cold water make a tick dough & add to boiling water( to avoid forming lumps). u can make this way also. but i make a traditional way.