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Thursday, July 31, 2008

Gobi Parata

Ingredients:

8-10 florets of Cauliflower/Gobi

2 cup Wheat flour

2-3 Green Chilly

6-7 Coriander leaves

Salt to taste

Pinch of Pepper powder

Pinch of Turmeric powder

Pinch of Chunkey Chat powder

2 tsp Oil / Ghee

Butter

Recipe:

Grate the cauliflower into very small pieces and put it in a vessel. Chop coriander leaves, green chilly into small pieces and add it to the same vessel. Add salt, turmeric powder, chunky chat, pepper powder to the same vessel. Mix it well and keep it aside.

Mix wheat flour, 2 tsp hot oil/ghee, salt and knead the dough by adding sufficient amount of warm water. Take little amount of dough and make a round ball. Roll the ball little bit as shown in the picture below by using sufficient amount of dry wheat flour. Squeeze the grated cauliflower mixture to get rid of water content and place it over the rolled dough as shown in the picture below.

Close up bringing the sides together carefully, shape into a ball again as shown in the picture below. Roll the ball again by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the parata by putting butter on both the sides of parata.

It goes well along with curd masala. (Add 1 cup of curd, salt, chunky chat, pepper powder in a bowl and mix it well)Serve hot along with curd masala and pickle. The above mentioned ingredients will serve 5-6 paratas.

Menasinakai Bajji / Mirchi Bajji

Ingredients:

6-7 Chilly / Menasinakai / Mirchi /

3/4 - 1 cup Bengal gram flour/Besan flour/Kadle hudi

3-4 tsp Rice flour/Akki hudi

Big pinch of Asafetida powder/Hingu

Salt to taste

10 Cumin seeds/Jeerige

10 Ajwain seeds / Oma

1/2 tsp Chilly powder

Pinch of Baking Soda

1 tsp Chunky Chat / Chat Masala

Oil

Recipe:

Slit the chilly as show in the picture below. (If you feel it is very hot/spicy remove the seeds.) Mix chat masala and little amount of salt in a bowl. Take little amount of this mixture and spread inside each chilly. Keep them aside for about 5-10 mins.

Add rice flour, bengal gram flour, baking soda, asafetida powder, cumin seeds, ajwain seeds, salt, chilly powder in a vessel and mix well. Add sufficient amount of water and prepare the batter. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat it. Take each chilly, dip it in batter and deep fry it in oil. Serve hot along with Tomato ketchup.

Thondekayi Huli Menasina Kodilu

Ingredients:
25-30 Tindora/Thondekayi
1/4 tsp of Turmeric
Pinch of Chilly powder
Small grape sized Jaggary
grape sized Tamarind
3-4 Red Chillies
1 cup grated Coconut
5-6 Curry Leaves
Salt to taste
1/2 tsp Mustard seeds
3-4 flakes of Garlic
2 tsp Oil

Recipe:
Mash the tindoras using any hard material or stone as shown in the picture below.

Add mashed tindora, water, pinch of turmeric powder, chilly powder and salt to a pressure cooker container and cook.(2 whistles)

Put grated coconut, tamarind, 1/4 tsp of turmeric powder, red chillies in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding) Transfer this ground masala to a vessel. Add cooked tindora, jaggary, required amount of salt, water and bring it to boil. Keep it in low flame for about 5 mins.
Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Kodilu. Remove the outer cover of garlic flakes, mash them and add them to a pan. Add 1-2 tsp oil to this pan and fry them in medium flame for few minutes until they turn golden in color. Add this fried garlic to Kodilu. Mix well before serving. It goes well with Rice.

Heerekayi(Ridge Gourd) Palya

Ingredients:
2 medium sized Ridge Gourd / Heerekayi
3 - 4 tsp Grated Coconut
1/4 - 1/2 tsp Chilly powder
Pinch of Turmeric powder
Small grape sized Jaggary
Salt to taste
1/2 tsp Black Gram Seeds
1/4 tsp Mustard Seeds
4 - 5 Curry leaves
1 tsp Oil

Recipe:
Remove the outer skin of ridge gourd and chop it into longer thin pieces(1 inch sized) as shown in the picture below.
Put mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped ridge gourd and fry them for few seconds. Add 1/4 cup of water, chilly powder, turmeric powder, jaggary and cook them well by covering a lid. Add grated coconut into mixer for about 1 min by adding little amount of water and keep it aside. Once the water content is almost dried, add ground coconut to palya and mix it well. Keep the palya in low flame for about 2 mins. It goes well with Rice, Chapathis and Rotti.

Ragi Rotti

Ingredients:
2 cup Millet flour/Ragi hudi
2 tsp Plain flour/All Purpose flour/Maida hudi
1 small cucumber
2 Green Chilly
1 Large Onion
8-10 Coriander leaves
2 tsp grated Coconut
5-10 Curry leaves
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil/ Wax paper

Recipe:
Peel the cucumber, grate it and put it in a vessel. Chop coriander leaves, green chilly, curry leaves, onion into small pieces and add it to the same vessel. Add grated coconut, salt. Add millet flour, plain flour and mix it well by adding sufficient amount of hot water. Don't make the dough too thin.




Take one aluminium foil, put 1 tsp of oil and spread it over the foil.Take handful of dough and spread it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and spread 1-2 tsp ghee/oil over the rotti and cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with Brinjal Tomato Hot & Sweet Curry / Avil / Mudde Palya. The above mentioned ingredients will serve 8-10 Rottis.

Brinjal Tomato Hot & Sweet Curry

Ingredients:
1 medium sized Eggplant / Brinjal / Badanekayi
1 small Tomato
5-6 Fenugreek leaves/ Methi leaves/Menthe soppu
Salt to taste
2 tsp grated Coconut
Pinch of Turmeric powder
Small piece of Jaggary
1 1/2 tsp Sambar powder
2-3 Curry leaves
2-3 Coriander leaves
1/4 tsp Mustard seeds
1/4 tsp Blackgram seeds
8-10 Fenugreek seeds/Menthe
2 tsp oil
Recipe:
Chop brinjal into long(1 inch sized) thin pieces and put in a vessel containing buttermilk water. Keep it aside for about 5 mins. Chop tomato into long thin pieces(1 inch sized). Chop fenugreek leaves into small pieces. Add mustard seeds, blackgram seeds, fenugreek seeds and oil in a thick bottomed vessel. Once it turns golden in color, add curry leaves, chopped fenugreek leaves, tomato and fry it for 3-4 mins. Add turmeric powder, salt, jaggary, chopped brinjal, water and cook it well. Once brinjal is cooked well, add 1-2 tsp sambar powder bring it to boil. Add grated coconut, mix it well and keep it in low flame for about 2-3 mins. Add chopped coriander leaves and mix it well. It goes well with Ragi Rotti, Spinach Rotti, Akki Rotti.