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Sunday, December 28, 2008

Sabbasige Soppu Vade

Ingredients:
1.5 cups Bengalgram seeds / Channa dal / Kadle bele
1/2 bunch of Dill leaves / Sabbasige Soppu
5-6 Green Chillies
1/2 inch sized Ginger
15-20 Curry leaves
1 large Onion
10-12 Coriander leaves
Salt to taste
Oil

Recipe:
Soak bengalgram seeds in water for about 3-4 hrs. Grind green chillies, ginger, curry leaves into smooth paste. Grind soaked bengalgram seeds coarsely without adding water as shown in the picture below.
Chop onion, coriander leaves, dill leaves into small pieces as shown in the picture below.

Add chopped ingredients to the vada batter and mix well.

Make lemon sized ball from the mixture and pat it on plastic sheet as shown in the picture below.
Keep oil in a thick bottomed vessel and heat it. Put patted vada in oil and deep fry until it turns golden in color. Serve hot along with chutney or tomato ketchup.

Sajjige Rotti

Ingredients:

2 cups Semolina / Bombay Rava / Sajjige

1/4 cup Curd / Yogurt

Salt to taste

1 large Onion

3-4 Green Chillies

5-6 Curry leaves

7-8 Coriander leaves

2 tsp grated Coconut

Oil/Ghee

Recipe:

Chop onion, coriander leaves, curry leaves and green chillies into very small pieces as shown in the picture below.

Put semolina, curd, salt in a vessel. Mix well by adding sufficient amount of water. Keep it aside for about 30 mins.(The consistency of the batter should be like that of thick milkshake.)(If it absorbs water, add sufficient amount of water to make it like thick milkshake.) Add chopped ingredients, grated coconut to the vessel containing batter and mix well.

Heat the Tava(Iron Tava preferred). Put small round rottis as shown in the picture below. Add 1 tsp of oil/ghee on top of rotti, cover it in a lid and cook it for a minute in medium flame. Cook other side of the rotti as well for about 4-5 mins in medium flame.

Serve hot along with any chutney or sambar. Ingredients mentioned above will serve 8-10 Sajjige Rottis.

Uddu Maida Dose

Ingredients:

3 cups Uddina Dosa Batter(Uddina Dose / Set Dose / Onion Dose)

1.5 cup All Purpose flour / Maida Hudi

1/4 cup Curd / Yogurt

Salt to taste

1 medium sized Onion

2-3 Green Chillies

5-6 Curry leaves

5-6 Coriander leaves

1 tsp grated Coconut

Oil/Ghee

Recipe:

Put uddina dosa batter in a vessel. Add all purpose flour, curd and mix well. Add salt and required amount of water and mix well. (The consistency of the batter should be like that of milkshake.)

Chop onion, coriander leaves, curry leaves and green chillies into very small pieces as shown in the picture below. Add this chopped ingredients, grated coconut to the vessel containing batter and mix well.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter and spread it over the Tava as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1-2 mins in medium flame.

Serve hot along with any chutney or sambar. Ingredients mentioned above will serve 8-10 Uddu Maida Dosas.

KaaLina Palya

Ingredients:

1/3 bunch of Fenugreek leaves / Menthe Soppu

1/3 bunch of Spinach / Palak Soppu

1/4 cup Channa / Kabul Kadle

1/4 cup Green Peas / Batani

1/4 cup Black Eyed Peas / Alasande Kaalu

1/4 cup Kidney Beans seeds / Avare Kaalu / Raajma

2-3 tsp Grated Coconut

2-3 Green Chillies

1 small Onion

1-2 Garlic flakes

Pinch of Turmeric Powder

Pinch of Tamarind powder / Tamarind pulp

Salt to taste

1/2 tsp Cumin Seeds

1/4 tsp Mustard Seeds

4-5 Curry Leaves

2-3 Coriander Leaves

2-3 tsp Oil

Recipe:

Soak dry grams in water for about 7-8 hrs. Cook all the grams together in a pressure cooker by adding little amount of water and salt.(3-4 whistles) Drain the excess water and keep it aside.

Wash fenugreek and spinach leaves properly and chop them into small pieces as shown in the picture below. Chop onion. green chillies into medium sized thin pieces as shown in the picture below. Remove the outer cover of garlic and mash.

Add mustard seeds, cumin seeds and oil in a thick bottomed vessel. Once it starts spluttering, add mashed garlic and fry them for about 2 mins in medium flame until garlic turns light golden in color. Add curry leaves, chopped green chillies, chopped onion, turmeric powder, pinch of salt and fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped fenugreek leaves, tamarind and fry them for about 2-3 mins in medium flame. Add chopped spinach leaves and fry them for about 4-5 mins in medium flame.
Add cooked grams, grated coconut and mix well. Keep the palya in low flame for about 2-3 mins. Garnish with chopped coriander leaves. Mix well before serving. It goes well with Rice.

Suvarnagadde (Elephant Yam) Majjige Huli

Ingredients:
1/4 piece of medium sized Elephant Yam / Suvarnagadde
1 - 1.5 cup grated Coconut
20 - 25 Channa / Kabul Kadle (Optional)
1/2 - 3/4 cup Curd/Yogurt/Buttermilk
Pinch of Chiily powder
Pinch of Turmeric powder
1 - 2 Green Chillies
Salt to taste
1/2 tsp Mustard seeds
1 tsp Oil

Recipe:

Peel the yam and cut it into medium sized pieces as shown in the picture below.

Soak channa in water for about 7-8 hrs. Cook it in a pressure cooker by adding little amount of water and salt.(3-4 whistles)
Put this chopped yam in a pressure cooker. Add turmeric powder, salt, chilly powder, water and cook.(1-2 whistles) Once the pressure goes off, add cooked channa, buttermilk and keep it aside for about 20-30 mins. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)

Put grated coconut and green chillies in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour ground mixture to the vessel containing cooked yam. Bring it to boil and mix well.
Add oil and mustard seeds in a pan. Once it starts spluttering, add it to Majjige Huli. Mix well before serving. It goes well with rice.