Barnyard Millet Moong Dhal Urid Dhal Doddaka

Barnyard Millet Moong Dhal Urid  Dhal Doddaka

• Moong Dhal -1/4 th cup
• Urid dhal -1/4 th cup
• Barnyard Millet -3/4 th cup
• Salt to taste

For seasoning each time when doddaka is made . 

• Oil - 1 tsp
• Mustard seeds-1/2 tsp
• Curry leaves - 4 to 5
• Dry red chilly -Broken 1

Method
Wash moong dhal n urid dhal n soak together for 4 hours n then grind to a fine paste Add salt n .Ferment overnight .

Next day morning just once grind the barnyard millet to rawa constituency , remove it n add to the fermented batter .Let it rest for 1/2 an hour .

Heat a dosa tawa ..Add a tsp of oil , splutter mustard seeds, curry leaves n broken dry red chilly n add a ladle full batter , dont spread too much  . Cook on slow to medium flame  n roast on both sides . adding oil on edges till crisp .

Mangalore Buns / Bhubhus Roti.

Mangalore Buns / Bhubhus Roti.

• Banana.1, Fully ripened , if over ripened then best .( i used one Pacchabale as its huge) ..or use 2 if any other small variety banana . 
• Curd..1/2 cup
• Sugar -2 tblsp , increase if need the buns more sweet . 
• Cumin seeds..1 tsp  
• Cooking Soda..1/2 tsp
• Maida...1.5 cups or more, as u add you get to know where to stop 
• Oil - 1 tblsp 
• Salt to taste  
• Oil to deep fry

Method 
Peel the banana , add it in a wide bottomed bowl n mash well with hands, then add curds, sugar n mix again till the sugar dissolves then add cumin seeds ,cooking soda, salt n mix again, add oil n maida little by little and keep mixing , stop adding maida once it gets dough consistency .Knead it well for at-least 10 to 15 mts , till it becomes soft n sticky .Grease the dough with little oil n set aside in warm place , covered for at least 5 to 6 hours or overnight .

Make golf size balls of the dough ... dust a platform n roll into thick poori  size ..Make so for rest of the dough balls .

Heat oil in a kadai  and carefully drop in the hot oil.. , press gently in the middle to puff up n  deep fry turning both the sides in medium flame .

Note : For soft and fluffy buns kneading the dough for at least 10 to 15 mts is very important .

Ukde Seeth , Chane Upkari , Pathrado , Alsande Upkari , Pathrade Ghassi n Curds .

Ukde Seeth , Chane Upkari , Pathrado , Alsande Upkari , Pathrade Ghassi n Curds .

Chane upkari /Black Chick peas stir fry 

• Black Chickpeas / Kalo chano - 1 cup 
• Sweet potato... cleaned , peeled n chopped to 2 inch pieces .. 1/2 cup 
• Oil- 2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- 2 sprigs 
• Dry red chilles..2 
• Salt to taste

Garnishing

• Grated coconut-1 tblsp

Method
Soak black chickpeas overnight . 

Pressure cook it for 10 to 12 whistle or till cooked .

Pressure cook chopped sweet potato for 1 whistle .

In a kadai add oil , splutter mustard seeds, then add torn dry red chilly , curry leaves n fry for a while . add the cooked chana along with cooked sweet potato n salt , cook for a while n then  switch off and do the garnishing ,  mix well . 

Pathrado 

• Raw Rice- 1 cup
• Thur dhal-1/2 fist 
• Grated Coconut -2 cup's 
• Hing/Asafoetida-Small piece 
• Tamarind -Marble size 
• Roasted dry red chilly -10 /12  or according to the Spice 
• Salt a required 
• Pathrade paan /colocasia leaves -14 /18 tender ones ..
• 
  

Method 
Soak rice n thur dhal for 2 hours .  

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required ! take the batter and add salt ! 

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,d shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 

Alsande Upkari /Yard Long  beans  stir fry

• Chopped Alsando /Yard Long beans-2 cups 
• Oil-2 tsp
• Mustard seeds-1/2 tsp 
• Dry red chillies-2 or 3 according to the taste
• Grated coconut - 1/4 th cup 
• Water -1/4 th cup 
• Salt to taste 

Method 
In a kadai add oil, mustard seeds once it stops spluttering add red chillies n fry for a sec n then add chopped alsando along with  water n salt ..stir once n cook it covered till all the water evaporates . add grated coconut n mix well   


Ghassi /coconut gravy for pathrado

• Grated coconut-1 Cup 
• Roasted dry red chilly -4 
• Fenugreek seeds ( roast in little oil )-1/4 th tsp 
• Urid dhal ( roast in little oil )-1/2 tsp
• Tamarind-Tamarind seed size 
• Salt to taste 

Seasoning 

• Coconut oil-2  tsp
• Onion chopped -1 tblsp 

Method Grind grated coconut, roasted dry red chillies, tamarind  to a fine paste n just before removing the paste add roasted fenugreek n urid dhal n grind for few mts .. remove the ground masala  ,add salt n enough water to make it like a gravy , n boil well n then give the seasoning .

Place the sliced pathrade n pour this gravy over it n relish it . 

Kadle Manoli Ajadina / White Chickpea n Ivy Gourd Dry Masala (Sukka )

Kadle Manoli Ajadina / White Chickpea n Ivy Gourd Dry Masala (Sukka ) 

• Kadale / Kabuli Chana/ White Chickpea - 1 cup 
• Manoli/Tender Ivy Gourd - 1/4 th kg 
• Salt to taste 

To Roast n Grind to a coarse dry masala 

• Oil - 2 tsp
• Coriander Seeds - 2 tsp heaped 
• Cumin seeds - 1 tsp 
• Roasted Byadagi dry red chilly - 8 to 10 
• Garlic Flakes crushed - 8 to 10 
• Freshly Grated  coconut -2 cup's 
• Onion - 1/2 of 1 huge ,chopped roughly  
• Tamarind - Tamarind seed size 
• Salt to taste 

Seasoning 

• Coconut oil - 2 tsp 
• Mustard seeds -1/2 tsp
• Curry leaves - 1 sprig 

Method 

Wash n soak white chickpeas/ kabuli chana overnight or for 8 hours . 

Pressure cook it till soft n not mushy .Retain the cooked water to prepare rasam /saaru . 

Wash n remove the tips of Ivy Gourd , either chop them round or  slice long .. in little water add salt n cook it till soft but not mushy . 

In a pan add oil n roast crushed garlic flakes till a nice aroma oozes out n it turns brown in color , remove it .

In the same oil roast coriander n cumin seeds ..remove it n allow to cool 

Now Grind around 2 tsp of grated coconut , tamarind , roughly chopped onion pieces n roasted dry red byadagi chilly to a paste . Add the rest of the grated coconut , roasted garlic flakes, coriander n cumin seeds n just  grind for few seconds coarsely. . 

In a kadai add oil, splutter mustard  seeds , add curry leaves n stir for few seconds . Add the coarsely ground masala n stir for few mts , till the raw smell goes   . Add the cooked kabuli chana n Ivy gourd along with salt n little water if the masala is too dry n cook for 5 mts , till all the water evaporates n the masala is dry . 

Udada /Urid Dosa n Khichdi with a Twist .

Udada /Urid Dosa n Khichdi with a Twist . 

Udada /Urid Dosa

•  Dosa Rice ..1 cup
•  Urid Dhal ..1/2 cup  .
•  Salt to taste .

 Method
 Wash rice n Urid dhal n soak both separately in water  for about 4 to 5 hours ..

1st grind the urid dhal  to a smooth batter , remove it n then grind the rice to a smooth batter .. 

Mix both the batter n add salt .Ferment overnight .

 Heat a dosa tawa ,smear oil n pour a ladelfull  batter n dont spread too much .. cover and cook on both sides adding oil at the edges. 

Khichdi with a Twist . 

• Raw Rice- 1 cup 
• Moong dhal - 1 cup 
• Water - 3-1/2 cups 
• Powdered jaggery - 2 cups 
• Well Ripened Banana- 4 
• Grated coconut- 3/4 th cup 
• Cardamom power-1/2 tsp
• Ghee- 4 tsp 
• Cashewnuts n Raisins - a few to garnish

Method 
In a kadai add a tsp of ghee n roast moong dhal stirring continuously till it gives an aroma n turns reddish brown ..  

Wash Raw rice and pressure cook it with roasted moong dhal for 3 whistle . 

Peel n mash the bananas well .  

In a pan add ghee n roast cashewnuts n Raisins .

In a kadai melt jaggery with little water , add the cooked stuffs along with mashed bananas n cook for a while .. then add grated coconut n roasted nuts along with ghee n cardamom powder..mix well !

Ukde Seeth , Terrace Grown Mysore Badane / Green Long Brinjal Sambar, Cauliflower Talasani /Garlic Stir fry,Gun Powder /Kandi Podi with Melted Ghee n Mango Slice .

Ukde Seeth , Terrace Grown Mysore Badane  / Green Long  Brinjal Sambar,   Cauliflower Talasani /Garlic Stir fry,Gun Powder /Kandi Podi with Melted Ghee  n Mango Slice .

          Terrace Grown Mysore Badane  / Green Long  Brinjal Sambar  

• Mysore Badane  / Green Long  Brinjal ... 2 cup's 
• Thur Dhal- 1/2 cup
• Onion ..1 
• Tomato-1
•  Sambar Powder- 2 tsp
• Tamarind - marble size
• Hing /Asafoetida- a pinch
• Salt to taste 

Seasoning

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

Garnishing

• Coriander leaves

Method  
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil chopped Brinjal  , chopped onion n chopped tomato in little water till soft .
 
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish .

Cauliflower Talasani /Garlic Stir fry

•  Cauliflower florets ..1 bowl , 12 to 15 .. 
• Oil..2 tsp  
• Garlic Flakes - 10 to 12  
• Dry red chilly -3 ,broken 
• Salt to taste 

Method 
Boil water in a vessel , add the salt , little turmeric powder n add the cauliflower florets , keep covered for about 20 mts . Drain the water . 

Crush Garlic Flakes .


In a kadai add oil, add the crushed garlic flakes n fry till reddish brown ,add the broken dry red chilly n stir fry for few seconds .  Then add the cauliflower florets , along with little water n salt and cook till soft but not mushy as retain the crunchiness . 

Gun Powder /Kandi Podi 

• Toor dhal- 1/2 cup
• Urad dhal - 1/2 cup
• Moong dhal-1/2 cup
• Chana dhal- 1/2 cup
• Asafoetida /Hing- 2 pinch
• whole red chilles- 12 to 15 or according to the spice
• Cumin seeds- 1 tsp 
• Salt to taste

Method

• In a kadai add little oil n roast all the dhals separately . Roast the dry red chilles , cumin seeds and hing . cool well n then grind to a very fine powder along with salt .
  Preserve in air tight container . .

Ukde Peja ,Bangabale Kele Galgali Upkari /Raw Banana semi Liquid Stir Fry .n Raw Mango pickle

Ukde Peja ,Bangabale  Kele Galgali Upkari /Raw Banana semi Liquid Stir Fry .n Raw Mango pickle 

• Raw Banana -1
• Green chilly -2
• Coconut Oil -  2 tsp
• Mustard seeds-1/2 tsp
• Dry red chilly -2 broken
• Water - 3 cup's
• Salt to taste

Garnish 

• Hing /Asafoetida water - 2 tsp 

Method
Wash n remove the skin of the raw banana n chop them into 3 inch long pieces . Put in water to avoid discoloration.

In a kadai add oil , splutter mustard seeds, add broken dry red chilly  n stir for few seconds . Add the chopped raw banana , water , slit green chilly n salt .Cook till the banana turn soft . Switch off and add hing water , mix well . 

Note : This is semi liquid stir fry so retain the water n dont dry it completely