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Saturday, June 19, 2010

Mixed Flour Rotti

1 cup Rice flour/ Akki hudi
1 cup Millet flour / Raagi hudi
1 cup Corn flour/ Jower flour / Jolada hudi
1 cup Wheat flour / Godhi hudi
4 - 5 Green Chillies
1/2 bunch of Dill leaves / Sabbasige soppu
1 large Onion
3 - 4 tsp grated Coconut
15 - 20 Coriander leaves
10 - 12 Curry leaves
Salt to taste
Banana leaves / Aluminium foil / Wax paper

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

Put all the chopped ingredients, rice flour, wheat flour, jower flour, millet flour, grated carrot, grated coconut, salt in a vessel and mix them well by adding sufficient amount of 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 pat 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 put 1 tsp ghee/oil over the rotti.

Cook other side of the rotti for about 1-2 min in medium/low flame. Serve hot along with any Chutney or Curry / Subji. The above mentioned ingredients will serve 20-22 Rottis.

Basale Huruli Sambar / Malbar Spinach & Horse Gram Sambar

1 bunch Malbar Spinach / Basale
1 cup Horse Gram / Huruli / Kudu
1 - 1 1/4 cup grated Coconut
4 - 5 Red Chillies
Large grape sized Jaggary
Grape sized Tamarind
1/4 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
2 tsp Mustard seeds(1 tsp for Sambar Masala + 1 tsp for Seasoning)
1/2 tsp Cumin seeds / Jeera
2.5 - 3 tsp Coriander seeds
3 - 4 Garlic flakes
4 - 5 Curry leaves
2 - 3 tsp Oil

Put horse gram in a heavy bottomed pan and fry them for about 10 mins in medium flame until they start spluttering and give nice aroma. Once they are cooled to room temperature crush them in a mixer as shown in the picture below.

Wash malabar spinach properly, separate the leaves from its stem and keep them aside. Chop the leaves into small pieces and stems into 1 inch sized pieces.

Put this chopped leaves, stems and crushed horse gram in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, little amount of water and cook them well. (2 whistles)

Put red chillies, cumin seeds, coriander seeds, 1 tsp mustard seeds and 1 tsp oil in a pan and heat. Fry them in medium flame until the mustard seeds starts spluttering.

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 flakes and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add 1 tsp mustard seeds and fry. As soon as it starts spluttering, add 2-3 curry leaves and then add it to Sambar. It goes well with Rice/Dosas.