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Uppu saaru - South indian curry

Uppu saaru, or sappe saaru as its called, is the most staple food of Mandya, a prominent district of Karnataka, India, famous for its sugarcane and kannada ( language of Karnataka ) lovers!

It can be made from a combination of lentils and vegetables or greens. I have posted some combinations at the end of the recipe. I have used hesarkaalu (green gram) and cabbage.

Here is what I used:
1 cup hesarkaalu (green gram lentil)
1 cup cabbage diced medium or small pieces
4-6 green hot chillies
1 cup fresh cilantro (coriander)
1/2tsp jeera (cumin seeds)
1/4tsp black pepper seeds
2-3 medium sized garlic petals
1/2tsp tamarind paste or 1/4 inch fresh cleaned tamarind.
1tsp salt to taste
1 small onion diced ( to temper the boiled vegetables)
1 small onion (cut into two, keep one half on the stove, on direct flame or electric coil, so its charred,use the other raw half as is, set aside)

First, dry roast the hesarkaalu, in a thick bottom skillet or shallow cooker pan, till they get pretty hot, add about 2-3…

Soppu saaru ( Spinach and dal curry)

One of my favorite curry! Its super simple and goes great with rice or ragi mudhe.

What you need: Serves 4
4-6 green hot chillies
1 cup of fresh spinach leaves
3-4 fresh garlic petals
1 small sized shallot/onion
1 medium sized tomato
1/2tsp jeera (cumin)
1/4tsp black pepper seeds
1tsp coconut flakes dry/fresh (optional)
1/2 cup thogri bele (toor dal/masoor dal) Soak in 1 cup of water for 15-30 minutes, that way it cooks faster.
Salt to taste

To temper:1 tsp olive oil, a little mustard and cumin seeds. A few red chillies, curry leaves and a pinch aseofotida.

In a thick bottom pan, cook the dal in 2 cups of water till the dal cracks up and is soft to touch. Pressure cooking it is faster. One or two pressures is ideal.

In a skillet, add the spinach, whole tomato, peeled whole onion, garlic and green chillies. Cook on medium heat till the spinach is soggy. Don't overcook or it will loose its nutrients and color. Put it in a blender, and let it cool a while. Add the jeera, pepper seeds and coconut…

Thomas the Train inspired cake

Chili chicken teriyaki stir fry

Here is a fusion of Indian chili chicken and teriyaki in a stir fry. Spicy, chili rubbed chicken deep fried and then sauteed in teriyaki sauce, just the right combination of sweet and spicy.

What you need: Serves as an appetizer for 6 or main course for 4
2 chicken breasts cut into chunks
2 Tbsp Teriyaki sauce
1 Tbsp soy sauce
2 tsp garlic, finely chopped
1 tsp ginger, finely chopped
1 tsp green chilies, finely chopped
1 Tbsp oil
1 red bell pepper, juilened
1 medium yellow onion, sliced
Salt and pepper to taste.
For the dry rub:
1 tsp red chili powder
1/2 tsp dry mango powder
salt to taste

2 cups oil, to deep fry

Cut the chicken breast into chunks. Pat them dry with a paper towel. Mix the dry rub ingredients together, and massage them into the chicken. Let sit for about 15 minutes.

Heat oil in a deep fry pan. When it begins to smoke, probably above 350 to 360 degree F, add in the chicken and let them cook for 2 minutes or until they are crisp and light brown. Drain and set aside on a paper towel.

In…

Milk peda/ Doodh peda - sweet milk cakes

Many Indian sweets taste so good, but require precision and patience to make, if not they turn into a nightmare. Not this one. I cant believe how this sweet can be made; super easy! Soft, melt in your mouth cakes of milk, cream and sugar.

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