Monday, August 11, 2008

Sabbasige Soppu Rotti


2 cup Rice flour/ Akki hudi

6-7 Dill leaves/Sabbasige soppu

2-3 Green Chillies

1 Large Onion

8-10 Coriander leaves

5-10 Curry leaves


Salt to taste

Banana leaves / Aluminium foil/ Wax paper


Chop coriander leaves, dill leaves, green chilly, curry leaves, onion into small pieces and add it to a vessel. Add rice flour to the same vessel and mix them 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 6-8 Rottis.

Palak(Spinach) Mudde Palya

1 bunch of Spinach leaves / Palak soppu
3 - 4 green Chillies
Salt to taste
1/4 tsp Turmeric powder
Big pinch of Asafetida powder
Large grape sized Tamarind
Grape sized Jaggary
2 - 3 tsp finely grated Coconut
2 cups cooked Yellow Lentils / Toor dal / Togaribele
1/ 2 tsp Cumin seeds/ Jeerige / Jeera
1 tsp Black Gram seeds
4 - 5 Fenugreek seeds / Menthe
1 tsp Mustard seeds
4 - 5 Curry leaves
1 tsp Dried Fenugreek leaves / Kasuri Methi
3 - 4 strands of Coriander leaves
2 - 3 Curry leaves
1 - 2 tsp Oil

Wash the spinach leaves and chop them into small pieces as shown in the picture below. Cut the green chillies into two pieces as shown in the picture below.

Put the tamarind and little amount of water in a bowl. Squeeze the tamarind and keep it aside.

Put mustard seeds, cumin seeds, fenugreek seeds, black gram seeds, oil in a thick bottomed vessel / pan and heat. Once it starts spluttering, add asafetida powder, curry leaves, green chilies and fry them for few seconds. Add chopped spianch leaves, turmeric powder, tamarind water, salt, jaggary, little amount of water and cook them well by covering a lid.

Once it is cooked, add cooked yellow lentils and bring it to boil. (Add water, salt if required.) Add grated coconut, dried fenugreek leaves, mix them well and keep the mudde palya in low flame for about 3 - 4 mins. Garnish with chopped coriander leaves and switch off the flame. Mix well before serving. It goes well with Rice/Chapathis/Rottis.

Vegetable Pulav - Using MTR Pulav Mix

1.5 cups White Rice(Basmathi or Sona Masuri)
20 - 25 Beans
2 medium sized Carrot
1 - 2 florets of Cauliflower (Optional)
3/4 cup of soaked/frozen Green Peas
2 - 3 tsp MTR Pulav Mix
1 - 2 Green Chillies
10 - 12 strands of Coriander leaves
1 medium sized Onion
4 - 5 flakes of Garlic
4 - 5 tsp Ghee/Oil (Preferred: Ghee)
Salt to taste

Chop beans, carrot, cauliflower and onion into medium sized thin pieces. Chop coriander leaves into small pieces. Cut the green chillies into two halves.Wash rice in water for about 2-3 times, drain the water and keep it aside.
Remove the outer cover of garlic and mash it. Add 4-5 tsp ghee/oil, mashed garlic in a pressure cooker and fry it for about 2 mins until garlic turns into light golden color in medium flame. Add MTR Pulav mix and fry it for few seconds. Add chopped onion, green chillies and fry them for about 2 mins in medium flame. Add washed white rice and fry it for about 1-2 mins. Add chopped coriander leaves and mix them well. Add all chopped vegetables, green peas and fry them for about 1-2 mins. Add 3 cups(It may vary depending upon the rice quality.) of water, salt, mix them well and cook.(3 whistle in pressure cooker.)

Once the pressure goes off, mix them well and serve it along with any kind of Raithas/ Mosaru gojju. Above mentioned ingredients will serve 5 plates of vegetable pulav.

Southekayi Mosaru Gojju / Cucumber Raitha

1 Tomato
1 small Cucumber / Ele Mullusouthekayi
1/4 medium sized Onion
1 Green chilly
2 - 3 strands of Coriander leaves
1.5 - 2 cups Yogurt/Curd
Salt to taste

Recipe: Chop cucumber, tomato, coriander leaves and onion into small pieces. Cut green chilly into 2 pieces. 
Put all these chopped ingredients in a vessel. Add salt, curd/yogurt and mix well.(If curd is too sour, add the required amount of milk and mix.) It goes well with Pulav/Biriyani.

Gobi Pakoda


4-5 florets of Cauliflower / Gobi

3/4 cup Rice flour/Akki hudi

1 tsp Bengalgram flour/Besan flour/Kadle hudi

Pinch of Asafotida powder/Hingu

Salt to taste

10 Cumin seeds/Jeerige

1/4 tsp Chilly powder



Chop cauliflower into medium sized pieces and put it in a vessel containing salt water. Bring it to boil, remove chopped cauliflower from water and keep it aside.

Add rice flour, bengalgram flour, asafotida, cumin seeds, salt, chilly powder, in a vessel. Mix it well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottommed vessel and heat it. Take each cauliflower, dip it in batter and deep fry it in oil.

Serve hot along with Tomato ketchup.

Badam Kheer


1 cup Almond/Badami/Badam

1 -2 cup Sugar

6 cups Milk

Pinch of Safron/Kesari/Kesar

5-6 flakes of Cardamom/Elakki/Elachi

Add almonds in a vessel containing hot water and keep it aside for about 3-4 mins. Remove the outer skin of almonds.
Take 3/4 cup of hot milk in a bowl, add pinch of safron and keep it aside.
Put 5-6 cups of milk in an another vessel and bring it to boil. Keep it in low flame and stir it continuously.
Grind almonds along with safron milk into smooth paste. Add this ground mixture and sugar to the vessel containg milk. Keep stirring this mixture for about 10-15 minutes in low flame. Add smashed cardamom and stir it. Keep it aside for about one hour till it comes to room temperature. Filter this to get rid of almond ingredients. Refrigerate for about 5-6 hrs.

Kadle Balekai Usli


3/4 cup Chickpeas/Kabool Kadle/Chana

1 medium sized Raw Banana

1 medium sized Onion

Salt to taste

Pinch of Turmeric powder

Pinch of Chilly powder

Small grape sized Jaggary

2-3 tsp grated Coconut

2-3 Curry leaves

1/4 tsp Mustard seeds

1/2 tsp Blackgram seeds

2-3 tsp oil


Soak chickpeas in water for about 8-10 hrs. Cook soaked chickpeas by adding salt, chilly powder, turmeric powder, jaggary and little amount of water in a pressure cooker.(2-3 whistle). Take off only the fiber from the outer cover of raw banana, chop it into small pieces and put it in a vessel containing water. Cook chopped banana by adding little amount of water, salt, chilly powder and turmeric powder. Mix cooked chickpeas, raw banana and keep it aside.

Chop onion into medium sized thin pieces.

Add mustard seeds, blackgram seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves and chopped onion.

Fry it for around 6-7 minutes, untill onion turns golden in color. Then add cooked chickpeas, raw banana, grated coconut and mix it. Keep the usli in low flame for about 2-3 minutes.