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 .