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Saturday, December 28, 2019

Siri Dhanya (Millets) Rotti

1/2 cup Baragu / Proso Millet
1/2 cup Araka / Kodo Millet
1/2 cup Sajje / Pearl Millet
1/2 cup Udalu / Barnyard Millet
1/2 cup Rice flour
1/2 cup Wheat flour
1/2 cup Finger Millet Flour / Ragi
4 - 5 Green Chillies
2 Large Onions
10 - 12 strands of Curry leaves
1/4 inch sized Ginger
8 - 10 strands of Coriander leaves
1 large Carrot
2 cups grated Coconut
Salt to taste
Banana leaves / Aluminium foil/ Wax paper


Soak the millets in water for about 4 - 5 hrs. Wash the millet grains properly in water for about 2-3 times.

Grind millet grains, grated coconut(1 3/4 cups), ginger, green chillies, curry leaves into smooth thick paste by adding required amount of water as shown in the picture below.

Add rice flour, wheat flour, finger millet flour, salt and mix them well.

Chop coriander leaves, onion, 3-4 strands of curry leaves into small pieces as shown in the picture below.

Add these chopped ingredients, 1/4 cup of finely grated coconut to the dough and mix well.

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 curry or chutney. The above mentioned ingredients will serve 12-15 Rottis.

Saturday, December 21, 2019

Aloo Palak Lobia

4 medium sized Potatoes
2.5 cups soaked Black Eyed Beans / Alasande Beeja / Lobia
1/2 bunch of Spinach leaves / Palak
1.5 medium sized Tomatoes
1 medium sized Onion
1.5 tsp Kasuri Methi / Dried Fenugreek leaves
1/2 tsp Ginger Garlic paste
Pinch of Turmeric powder
1/2 tsp Pav Bhaji Masala
1/2 - 3/4 tsp Chana Masala
1/2 tsp Sugar
8 - 10 cashew nuts
1/4 cup Cream of Milk
4 - 5 strands of Coriander leaves
Salt to taste
3 - 4 tsp Oil

Soak black eyed beans in water for about 8-10 hrs. Wash them in water for 2-3 times put it in a pressure cooker, add required amount of water, salt and cook.(3 whistles)

Peel the potatoes and chop them into medium sized pieces as shown in the picture below. Chop onion, tomato, spinach leaves into small pieces as shown in the picture below.

Put oil in a pressure cooker and heat. Add ginger garlic paste and fry them for about 1 min in medium flame. Add chopped onion, turmeric powder, kasuri methi and fry them for about 3-4 mins in medium flame, until onion turns golden in colour.

Add chopped tomato and cook them for about 3-4 mins. Add chopped spinach leaves and fry them for about 3-4 mins in medium flame.

Add pav bhaji masala and channa masala, salt, sugar and mix them well.

Add chopped potatoes and mix well.

Add required amount of water(2-3 cups) and cook them well. (2-3 whistles)

Once the pressure goes off, mash them and add the cooked black eyed beans. Add water, salt if required.

Put cream of milk, cashew-nuts in a mixer and grind them into smooth paste as shown in the picture below.

Add this to the gravy and mix them well. Add chopped coriander leaves and mix them well and bring it to boil.

Serve hot. It goes well with Chapathi/Poori/Rotti.