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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.

Monday, December 22, 2008

Vada / Uddina Vade

Ingredients:

1 cup Blckgram seeds / Uddina bele

2 tsp Rice flour

6-7 Curry leaves

5-6 Green Chillies

Small piece of Ginger

Salt to taste

Oil

Recipe:

Soak the blackgram seeds in water for about 3-4 hrs. Grind soaked blackgram seeds, ginger into smooth paste by adding very little amount of water.

Chop green chillies and curry leaves into small pieces. Add chopped green chillies, curry leaves, rice flour, salt to the vessel containing ground blackgram seeds and mix them well.

Put 2 tsp oil in a clean plastic sheet and spread it. Take little amount of dough and place it over the plastic sheet. Make round hole at the center as shown in the picture below.

Keep oil in a thick bottommed vessel and heat it. Slide the vada to oil. Fry both the sides of vada. Serve hot along with Chutney or Sambar. It also goes well with Idli Sambar. The above mentioned ingredients will serve 7-8 vadas.

Aloo Methi Parata

Ingredients:

3 medium sized Potatoes/Aloo

1/2 bunch Fenugreek leaves / Methi leaves / Menthe Soppu

2-3 Green Chillies

1/2 small Onion

5-6 Coriander leaves

1/4 - 1/2 tsp Chilly powder

Pinch of Turmeric powder

Pinch of Pepper powder

2 cups Wheat flour

Salt to taste

3 tsp Oil / Ghee

Butter

Recipe:

Cook the potatoes in a pressure cooker. (3-4 whistle) Once the pressure goes off, remove the outer cover of potatoes, mash them properly and keep them aside. Chop fenugreek leaves, green chillies, coriander leaves, onion into small pieces as shown in the picture below.

Put 2 tsp oil in a pan and heat it. Add onion, green chillies and fry them for about 2-3 mins. Add coriander leaves, pinch of turmeric powder and fry them for about 2-3 mins. Add fenugreek leaves, chilly powder, salt and fry them for about 3-4 mins. Add this fried fenugreek leaves masala to the vessel containing mashed potatoes. Add salt and pepper powder to the same vessel. Mix them well and keep them aside. Mix wheat flour, 2-3 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 by using sufficient amount of dry wheat flour as shown in the picture below. Take little amount of potato fenugreek masala and place it over the rolled chapathi 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 8-10 aloo methi paratas.

Aloo Poha / Aloo Avalakki

Ingredients

2 medium sized Potatoes / Aloo

2 cups Beaten Rice / Poha / Avalakki

2-3 Green Chillies

4-5 Coriander leaves

3-4 tsp grated Coconut

Pinch of Turmeric powder

1 tsp Lemon Juice

1 tsp Sugar (optional)

1/4 tsp Chilly powder

1/2 tsp Mustard seeds

1/2 tsp Blackgram seeds

1 tsp Peanuts / Groundnuts

3-4 tsp Oil

2-4 Curry leaves

Salt to taste

Recipe:

Cook the potatoes in a pressure cooker by adding sufficient amount of water(3-4 whistle). Once the pressure goes off, remove the outer skin of potato, smash it and keep it aside.

Chop coriander leaves and chillies into small pieces as shown in the picture below.

Put beaten rice in a bowl, add same amount of water and mix well. Once beaten rice is almost wet squeze it (to remove excess of water) and keep it aside. Add mustard seeds, blackgram seeds, peanuts and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies and fry them for about 30-40 seconds. Add smashed potatoes, chilly powder, turmeric powder, salt and fry them for about 3-4 mins in medium flame. Add grated coconut, lemon juice, sugar and mix them well.

Add wet beaten rice and fry them for 2-3 mins in low flame. Add chopped coriander leaves on the top of aloo poha and mix well. Serve hot along with sev /potato chips.

Shenga Chutney

Ingredients:

1/4 cup grated Coconut

4-5 tsp Peanuts / Shenga / Nelagadale

Pinch of Tamarind

Salt to taste

1-2 Green Chillies

1/4 tsp Mustard seeds

2 Curry leaves

1 tsp Oil

Recipe:

Keep peanuts in microwave for about 1-2 mins or fry it in a pan for about 4-5 mins.

Put grated coconut, green chilly, fried peanuts and pinch of tamarind in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture to a vessel, add enough salt and water(If required).

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with Dosas.

Basale Kodilu / Malbar Spinach Sambar

Ingredients:
1 bunch Malbar Spinach / Basale
1 - 2 medium sized Onion
Grape sized Jaggary
1/4 tsp Chilly powder
Pinch of Turmeric powder
Grape sized Tamarind
Salt to taste
3/4 cup grated Coconut
5 - 6 Red Chillies
1.5 tsp Mustard seeds(3/4 tsp for Sambar Masala ; 3/4 tsp for Seasoning)
1/2 tsp Cumin seeds / Jeera
8 - 10 Black Gram seeds
2 tsp Coriander seeds
Pinch of Asafoetida powder
3/4 - 1 cup cooked yellow lentils / Thogari bele / Toor dal
4 - 5 flakes of Garlic
2 - 3 tsp Oil
8 - 10 Curry leaves

Recipe:

Wash malabar spinach properly, separate the leaves from its stem and keep it aside. Chop the leaves into small pieces and stems into 1 inch sized pieces. Chop the onion into medium thin long pieces.

Put this chopped leaves and stems in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, little amount of tamarind water/ pinch of tamarind powder, chopped onion, little amount of water and cook them well. (2 whistles)
Once it is cooked, add cooked yellow lentils and bring it to boil.

Put red chillies, cumin seeds, coriander seeds, 3/4 tsp mustard seeds, black gram seeds. 1 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafoetida, 4-5 curry leaves and fry them for about 15-20 seconds.

Put grated coconut, fried sambar masala, tamarind 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.) Add this ground masala to the vessel containing cooked malabar spinach, bring it to boil and stir well. (Add water, salt if required.)

Remove the outer cover of garlic, mash it and add it to pan. Add 2 tsp oil and fry them in medium flame until they turn light golden in colour. Add 3/4 tsp mustard seeds and fry. Once it starts spluttering, add 4-5 curry leaves and add it to Sambar. It goes well with Rice/ Dosa/ Rotti/Ragi Mudde.

Sunday, December 14, 2008

Mangalore Buns

Ingredients:
1.5 well ripen Large Bananas
1.5 cups All Purpose flour
1/2 cup Wheat flour
1/2 cup Curd / Yogurt
Pinch of Baking powder
1/2 tsp Cumin seeds / Jeera
2 - 3 tsp Sugar
1 tsp Butter (Optional)
Salt to taste
Oil

Recipe:
Remove the outer skin of banana and mash it properly. Add butter, salt, sugar, cumin seeds, baking powder, curd and mix well. Add wheat flour, all purpose flour and kneed the dough properly. Keep it aside for about 7-8 hours.
Take large lemon sized dough and roll it into thick(1/2 inch) round shape by using sufficient amount of dry all purpose flour/rice flour as shown in the picture below.
Keep oil in a thick bottommed vessel and heat it. Put rolled buns to oil. Fry both the sides of buns until it turns golden in color.

Serve along with chutney or sambar. The above mentioned ingredients will serve 5-6 mangalore buns.