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Monday, January 6, 2014

Jolada Rotti Oota ! Dharwad Special

Jolada Rotti Oota( Dharwad Special )

Jolada Rotti 
  • Jowar flour- 2 cups
  • Water- 1 cup
  • Salt to taste
Method 

Boil water ... 


In a deep  kadai or vessel , add the  Jowar flour, salt n make a dip between the flour n add the boiled water . Mix  well n see to it that no lumps is formed .( in case its  hot to touch ,then  dip  hands in normal water n knead it )
Prepare small round dough balls n dust the flat surface with some dry flour , this will aid in preventing dough sticking to the base.

Press/beat the dough ball with the palm n make it into a round shaped rotti .

Once the rotti is huge enough n  done ,then carefully place it on a heated  tawa and press  the surface with wet cloth.

Roast  for about 2-3 min on each sides till  light golden brown on both sides.
Note: You can even use rolling pin to bail out the rottis

Pachdi 
  • Cucumber-1medium
  • Tomato-1
  •  Onion - 1 
  • Green chillies-2
  • Sprouted moong-1/4 th cup
  • Salt to taste
  • Lime juice- 1 tsp 

Method
Peel n grate cucumber , to it add chopped onions, tomatoes n chilles along with sprouted moong , salt n lime juice . mix well ! 

  Molake Hesrukalu Usli 
  •  Moong Sprouts-2 cups
  • Onion -1 
  •  Tomato-1 
  • Green Chillies-2 
  •  Coriander Powder-1/2 tsp 
  • Cumin  Powder-1/2 tsp
  •  Red Chilly Powder-1/2 tsp
  • Oil-1 tsp
  •  Mustard Seeds-1tsp
  • Hing/Asafoetida-a pinch 
  • Curry Leaves-1sprig
  • Lemon Juice-2 tsp
  • Salt to taste
Method
In a kadai add oil Splutter  mustard seeds add chopped onions n fry till pink, add slit green chilles,hing ,curry leaves  n chopped tomatoes n fry for 2 minutes, add all the powders along with salt  .

Add sprouted moong along with little water n cook till done . Switch off and add in lime juice .

Badane Ennegayi 
  • 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

SEASONING
Finely chopped onions -1
Mustard seeds-1/2 tsp
oil-2tsp
water as needed


Method  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 ! 

 Shenga Chutney/ Groundnut Chutney

  • Roasted peanuts,De-skinned -2 cups
  • Red chilly powder-1 tblsp 
  • Tamarind - Tamarind seed size 
  • Grated copra-1/2 cup
  • Jaggery-Small piece 
  • Garlic flakes-4 to 6 
  • Curry leaves-2 sprig'S 
  • salt to taste 

Method
Dry Roast Peanuts ,cool n peel the skin ..keep aside


Dry Roast Grated copra, tamarind, red chilly powder, garlic flakes n curry leaves ,cool n grind it along with groundnuts ,jaggery n salt to coarse power


Kempu Chutney /Red chilly chutney/ Ranjaka

  • Kashmiri dry chillies- 1 fist 
  • Garlic flakes-6 to8
  • Jaggery - marble size 
  • Tamarind pulp- 3 tsp 
  • salt to taste 
Seasoning

  • Oil-3 tsp
  • Cumin seeds-1/2 tsp 
  • Curry leaves-1 sprig 

Method 
Soak red chillies in  little water for about 1 hour n then boil it .. cool n grind along with garlic flakes to a fine paste ..
In a kadai add oil, cumin seeds , curry leaves , ground paste , salt ,tamarind pulp n jaggery , boil for a while ..
Masala Majjige 
  • Curd- 1cup
  • Water- 4 cups
  • Ginger-1/2 inch piece
  • Green Chilly-2 or according to the taste
  • Salt to taste 

Seasoning 
  • Oil-1tsp
  •  Mustard Seeds-1/4 th tsp
  • Hing/ Asafotida powder -1 pinch
  • Curry leaves-2 sprigs

Garnish 
chopped Coriander leaves

Method

Grind curds, green chillies n ginger adding water ... strain it a vessel,add salt  n do the seasoning n then the garnish .

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