Wednesday, April 24, 2013

Rulava Bhakri /Sajjige Rotti /semolina thalipeeth-Version -1

Rulava Bhakri /Sajjige Rotti /semolina thalipeeth-Version -1

Semolina -1 cup
Wheat flour -1/4 th cup
Banana - 3 small
Curds-3 tsp
Grated coconut-1/2 cup
Green chillies -2 or according to the taste
Ginger -1/2 inch
Jaggery -small piece 
salt to taste 

Coarsely grind grated coconut, ginger, green chillies n jaggery 

Take a bowl n mash banana's in it , add semolina, wheat flour , salt ,curds n ground paste ..add water to make a thick batter . Add chopped onions

Heat a tawa .. smear a tsp of oil  .. take a handful of batter n flatten it on the tawa patting with fingers .. (dip fingers in water ) roast on both sides till crisp ! 

Serve hot with butter/ ghee /chutney pudi !

Sunday, April 21, 2013

Thattu Dosa .. Street Food of Kerala .

Thattu Dosa .. Street Food of  Kerala .
  • Raw Rice-2 cups
  • Urad dhal-1 cup
  • Cooked rice-1/2 cup
  • Salt to taste
Wash n soak urad dhal and rice separately for 3 hours n grind them separately to a fine paste  , grind cooked rice to a paste. 

Mix all the 3 ground paste n dont add too much water .. let the batter be little thick .  add salt n ferment overnight 

Heat the dosa pan , smear oil n pour ladle full batter ,dont spread too much ..cook n flip on the other side .Make small thick dosas .

 serve hot with coconut chutney /Sambar 

Kela Harshale ( Banana Rasayana )

Kela Harshale ( Banana Rasayana ) 

  • Thick coconut Milk freshly made or canned ones  -1 cup
  • Banana roughly chopped -2 cups 
  • Grated Jaggery -1/4th cup or according to the taste 
  • Powdered Cardamom -1/2 tsp
  • Thin Phovu/Beaten rice -1/2 cup 

Grind grated coconut n squeeze out thick milk of it a bowl add the thick coconut milk ,  grated jaggery n mix well , add cardamom powder and chopped banana n keep in refrigerator for 20 mts .. n just before eating add thin phovu /beaten rice ..

Chane Ghassi with Kadgi (chickpeas coconut gravy with raw jackfruit )

Chane Ghassi with Kadgi ( chickpeas coconut gravy with raw jackfruit )

Kala chana/chickpeas -1 cup 
Raw jackfruit pieces-1/2 cup

To grind to a fine paste
Grated coconut -11/2 cups 
Fenugreek seeds-5 to 6 seeds 
Red chilies -10 to 12 or according to the taste 
Tamarind - tamarind seed size 

Oil-1 tsp
Mustard-1/2 tsp
Curry leaves -1 sprig  


Soak Chana/Chick peas overnight ,n pressure cook it for 8 to 10 whistles or till cooked ! dont discard the water ! Pressure cook d raw jackfruit too for 1 whistle .. 
Separately roast red chillies n fenugreek seeds in little oil ..
Now grind grated coconut, red chillies n tamarind , when half ground add the roasted fenugreek seeds n grind to a fine paste .. 
Add the ground masala,along with salt  to the cooked chana and raw jackfruit n boil it for 5 mts !
Season the gravy with mustard seeds n curry leaves.

Wednesday, April 17, 2013

Soya chunks Ghassi ( Gravy) with Rotti ..

Soya chunks Ghassi ( Gravy ) with Rotti
Soya Chunks- 2 cup's

For ground masala
  • Coriander seeds -3tsp
  • Cumin seeds-1 tsp
  • Mustard -1 tsp
  • Fenugreek seeds-1/4 th tsp
  • pepper corns-1/4 th tsp
  • Long red chillies - 15 or according to the taste
  • onion - 1
  • Garlic flakes-5 to 6
  • Grated coconut-2 cups
  • coconut milk-1/2 cup
  • Tamarind- tamarind seed size
  • Turmeric powder-1/4 th tsp
  • salt to taste

For Seasoning
  • onion-1
  • curry leaves-2 sprigs

Pressure cook Soya chunks along with salt for one whistle ..discard the boiled water and add cold water ..squeeze it ..keep aside

Fry coriander seeds, cumin seeds, Mustard seeds, fenugreek seeds,pepper corns, chillies, onion, garlic , grated coconut separately with little oil ..
Grind the coconut with chillies,coriander seeds n cumin seeds 1st , when half ground add fenugreek seeds, tamarind n turmeric powder,grind for a minute n then add roasted onion ,garlic n grind to a fine paste .

In a kadai add oil, fry onions till pink add curry leaves ..add the ground masala n fry till d raw smell goes , add the cooked soya chunks ,water and salt .Boil ,add coconut milk n give a quick boil ..

Note : the gravy shouldn't be too thick nor watery

Thursday, April 4, 2013

Raw Totapuri Mango Gojju !

Raw Totapuri Mango Gojju !

Raw Totapuri mango - 1
To grind
Urad dhal-2 tsp
Fenugreek seeds-1/4 th tsp
Hing /asafoetida -2 pinch
white sesame seeds-1/2 tsp
Grated coconut-3 tsp
Dry red chilly - 3 or 4 according to the taste
salt to taste

oil-2 tsp
Mustard seeds-1/2 tsp
Tamarind pulp- 1/2 tsp
Jaggery -a small piece
wash n peel d mango n cut into small pieces
In little oil roast all the ingredients meant for grinding
in a kadai add oil ,add mustard seeds when it stops spluttering  add mango pieces n cook till soft . Add tamarind pulp n jaggery .. Add the ground paste .. n cook till done !

Note :This Gravy shouldn't be too watery nor too thick ..Medium consistency ..

Badnekayi Ennegayi ( Stuffed baby brinjals in gravy ) North Karnatka Special !

Badnekayi Ennegayi ( Stuffed baby brinjals in gravy ) North Karnatka Special !

Small Brinjal - 5 to 6
For masala to grind
  • Ground nuts-3 tsp
  • Uchellu /Niger seeds -1/2 tsp
  • Sesame seeds-1/2 tp
  • Hurikadale /roasted gram -2 tsp
  • Tamarind-tamarind seed size
  • small piece jaggery
  • Chilly powder - 2 tsp or according to the taste
  • Grated coconut -4 tsp
  • salt to taste
Finely chopped onions -1
Mustard seeds-1/2 tsp
water as needed

Make four vertical slits of Brinjal ..keep d steam .. n dip it in water for 20 mts ..
Dry roast groundnuts ,cool n peel d skin . roast the other ingredients separately except jaggery n grind all together to a paste .. add salt !
Fill this mixture into the slit brinjal ..

Heat a kadai add oil, mustard seeds, when it sputters add chopped onions , fry TILL pink n place d stuffed brinjal n add the remaning  masala over it ,add little water n cook till done .. turn over in between !