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Saturday, March 23, 2019

Harive Soppu(Amaranth Leaves) Rotti

Ingredients:
1.5 cups White Rice
1.5 cups cooked Boiled Rice
1.5 cups grated Coconut
2 cups chopped Banana Stem
2 cups Rice flour
3 - 4 Red Chillies
Grape sized Tamarind
Lemon sized Jaggary
1/2 - 3/4 tsp Sambar powder
Big pinch of Asafeotida
1/2 tsp Turmeric powder
1/2 inch sized Ginger
8 - 10 strands Curry leaves
2 - 3 medium sized Onion
5 cups finely chopped Amaranth / Harive Soppu / Dantina Soppu
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil / Wax Paper

Recipe:


Soak white rice in water for about 5-6 hrs. Grind soaked rice along with chopped banana stem, grated coconut, cooked rice, salt, curry leaves, ginger and red chillies, sambar powder, jaggery, tamarind, turmeric powder, asafoetida into smooth thick dough. (Add water if required). Add rice flour and mix them well.

Chop the onions and amaranth leaves into small pieces as shown in the picture below. Add them to the dough.

Mix well and keep it aside.

Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf 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 banana leaf 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 any kind of Sambar or Chutney. The above mentioned ingredients will serve around 18 Rottis.

Saturday, March 9, 2019

Veg Frankie

Ingredients:
4 cups Wheat flour / Godhi Hudi
1 medium sized Carrot
1 medium sized Onion
Small piece of cabbage
1 medium sized Capsicum
1 cup of soaked/fresh Green Peas
10 - 12 Beans
2 - 3 medium sized Potatoes
2 - 4 Green Chillies
8 - 10 strands of Coriander leaves
3/4 tsp Ginger Garlic paste (freshly grated Ginger & Garlic)
1/2 tsp Garam Masala
1/4 tsp Dry Mango powder
1.5 - 2 tsp Chat Masala
1/2 tsp Turmeric powder
Salt to taste
Butter
4 - 5 tsp Oil
Tomato Ketchup / Sauce

Recipe:
Pressure cook the green peas, potato by adding sufficient amount of water. Once the pressure goes off, remove the skin of the potato and mash them as shown in the picture below.


Grate/cut the carrot, cabbage into thin long pieces. Chop the beans into small pieces, capsicum into long thin pieces, green chillies, coriander leaves, onion into small pieces as shown in the picture below. Grate the ginger, garlic and prepare the paste.

Add oil in a heavy bottomed vessel and heat. Add ginger garlic paste and fry it for 1-2 mins in low flame. Add chopped green chillies, onion, salt, turmeric powder and fry them for 3-4 mins in low/medium flame until it turns light golden in colour.

Add chopped capsicum, beans and saute them in low.medium flame for about 3-4 mins.

Add grated/chopped carrot, cabbage and fry them in medium flame for about 2-3 mins.

Add dry mango powder, garam masala, chat masala, salt and mix them well. Keep this for 1-2 mins in low/medium flame.

Add mashed potato, green peas and mix them well. Keep this in low/medium flame for about 2-3 mins.

Add chopped coriander leaves and mix them well.

Prepare the Chapathi dough as mentioned in "Chapathi" recipe or "Pulka" recipe and keep it aside.

Take little amount of dough and make a round ball. Dip the ball in wheat flour.

Roll this dipped ball to a thin round shape using sufficient amount of dry wheat flour as shown in the picture below.

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


Apply green chutney, tomato sauce/ketchup(optional) and place the prepared masala as shown in the picture below.

Fold the chapathi as a role and cut it into 3 pieces as shown in the picture below.

Serve hot along with tomato ketchup. The above mentioned ingredients will serve 18-20 Veg Frankies.