Kasuri Methi rottis , Tendle Bibbe Upkari , Matii gulla bajo, Semiya Kheer n Methi leaves sambar .

Kasuri Methi rottis , Tendle Bibbe Upkari , Matii gulla bajo, Semiya Kheer n Methi leaves sambar .

For Rottis

• Wheat flour - 1 cup
• Crushed Kasuri methi- 2 tsp
• Oil-2 tsp
• Water as needed to knead the soft dough .
• salt to taste

Method
In a bowl add wheat flour ,crushed kasuri methi, salt n just enough water n knead well to form a soft dough .. keep aside for 1/2 an hour. 

Knead the dough again n divide the dough into equal lemon sized balls .

Sprinkle little flour on the dry surface kitchen platform or a wooden chapthi maker n place the dough ball over it n roll with a rolling pin very gently n not too hard  to a round 5 inch disc . 

Heat a tawa n place the rotti over it. Cook on one side for half minute and flip on the second side. Cook for another half minute and smear some oil  on one side. Now flip this oiled side onto the tawa. Now you will see the rotti fluffing . Similarly add oil on the second side and fry both sides till rotti is completely cooked and brown spots appear on it.  Move each edge to middle of the tawa and cook so that all the edges are evenly cooked.

Tendle Bibbe Upkari ( Gherkins n tender cashew nut stir fry )

• Tendle /Gherkins - 12 
• Tender Cashewnuts - 100 counts 
• water -1 cup 
• Salt to taste 

Seasoning 

• Oil-2 tsp 
• Mustard seeds-1/2 tsp 
• Broken red chillies - 3 

Garnish 

• Grated coconut - 2 tbsp 

Method 
Wash n add the tender cashew nuts in boiled water , cover n keep aside for 1/2 an hour n then peel the skin .. 

Wash n chop the gherkin n  thinly slice them  length  wise . 

In a kadai add oil , splutter mustard seeds, add torn dry red chilles , peeled and chopped cashwenuts , sliced gherkins along with salt n water , cover n cook till done . Add grated coconut n mix well . 

Matti Gulla bajo ( Seasonal Udupi brinjal besan fries )

• Matti Gulla /Sesaonal round udupi brinjal - 2

For batter 

• Besan/Gram flour- 1/2 cup
• Cumin seeds- 1 tsp 
• water - just enough to prepare a thick batter .
• Oil to deep fry 
• Salt to taste . 

Method 
Wash n pat dry the matti gulla ..n slice it lenghth wise .

In a deep bowl add sieved besan , salt , cumin seeds n just enough water to prepare a thick batter .

Heat oil in a kadai n . Dip the chopped matii gulla n drop one by one in the heated oil n fry on both sides . 

Remove on  a tissue paper to remove excess oil . 

 Semiya Kheer /Vermecilli Kheer

• Milk - 5 cups
• Vermicelli - 75 grams
• Sugar - ½ cup or according  to the sweetness 
• Cashew nuts - 8 - 10
• Powdered Cardamom  - 1/2 tsp 
• Raisins -10 
• Ghee - 2 tsp for frying vermecilli n 2 tsp for frying the nuts . 

Method 

Heat 2 tsp of ghee in a pan and roast Vermicelli/semiya on low flame till golden brown.

Remove the Vermicelli from the pan and keep aside.

In the same pan, again heat some more ghee and fry cashew nuts and raisins separately and keep it aside.

Boil milk in a heavy bottomed pan.

Then add the roasted vermicelli to the milk and cook till it becomes soft.

Keep stirring continuously it to prevent it from burning.

Then add sugar and mix till it completely dissolves.

Now add cardamom powder to the mixture and garnish it with cashew nuts and raisins..

 serve hot or chilled .

Methi Leaves Sambar 

• Thur dhal - 1/2 cup 
• Methi leaves - 1 bunch
• Potato - 1 small 
• Sambar powder- 2 tsp 
• Tamarind - Marble size 
• Hing/Asafoetida -2 pinch ( i use solid hing )
• Salt to taste 

Seasoning 

• oil - 1 tsp 
• Mustard seeds- 1/2 tsp 
• Dry red chillies - 2 

Method 
In little water soak the tamarind n keep aside for 20 mts 

In little water soak the hing . let it dissolve . 

Wash the thur dhal n pressure cook it ..cool n mash well 

wash the methi leaves n potatoes . peel the skin n chop it into cubes 

Pressure cook both the leaves n chopped potato for  1 whistle ... 

In a vessel add the cooked dhal n cooked greens n potatoes . 

Squeeze the tamarind n discard the residue , add sambar  powder to  it n mix well . Add this to the cooked dhal along with dissolved hing water , salt n boil well . Later do the seasoning .