SIHI KUMBALA GOJJU-PUMPKIN GRAVY

Sihikumbala Gojju-Pumkin Gravy

Sihikumbala Gojju-Pumkin Gravy


 
Ingredients :

 

Sihikumbala/pumpkin     2 cups diced

Cinnamon                              1-2 inch

Red Chillies                           5-6

Green chillies                       5-6

Tamarind                               1 small lemon size

Coriander                              1 ½ tsp

Fried gram                            2 tsp

Jaggery                                   1 ½ tsp or small lemon size

Coconut-grated                   5 tsp

Turmeric                                1 pinch

Jeera                                       1 tsp

Pepper                                    1 tsp

Curry leaves                         5-6

Coriander leaves                5-6 strands

Salt to taste

 

For Tempering :

1 tbsp oil, mustard seeds

 

 

Method :

Cook pumpkin with required water, till soft but don’t overcook as it becomes paste. Have in mind pumpkin cooks very fast.
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Keep aside few curry leaves and coriander leaves for garnishing.

In a mixie jar put all other ingredients and grind into fine coarse paste.

Put the grounded mixture and jaggery to cooked pumpkin.

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Mix gently and cook for 3-4 mins or until raw smell goes off. Often keep stirring to avoid burn at the bottom.

In a small pan put oil and temper with mustard seeds.

Add to the pumpkin mixture. Garnish with curry and coriander leaves.

Pumpkin gojju is ready to serve.

Sihikumbala Gojju-Pumkin Gravy

Sihikumbala Gojju-Pumkin Gravy

You can have this yummy gojju with chapatti, dosa, cooked rice, rotti.

 

 

 

Tips :                                                                                                                               

If pumpkin gojju is too thick you can adjust by adding water for your requirement. But it should be little thick to eat. You can adjust sweet with jaggery as you like. This gojju is tasty to eat if it is little sweetish.

VEGETABLE ROTTI-TARAKARI ROTTI

Vegetable Rotti

Vegetable Rotti

Ingredients :

Rice powder                                                2 cups

Grated coconut                                         1 cup

Jeera                                                              1 tbsp

Carrot/cabbage/capsicum/

Onion/cucumber/                                   1 cup (all vegetables finely grated)

Green chillies                                             10-12

Ginger                                                           1 inch

Curry leaves                                               one fist full

Coriander leaves                                      one fist full

Mustard seeds                                           1 tsp

Salt to taste

Oil as required

 

Method :

Take a mixie jar. Grind ginger, green chillies and coconut into coarse powder.

Wash curry leaves and coriander.  Finely chop and keep aside.

In a small pan, temper mustard seeds with 2 tsp oil.

In a mixing bowl put rice powder, finely chopped curry leaves, coriander leaves, jeera, salt, grounded mixture, finely grated vegetables and tempered mustard and mix well to make the dough.

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Divide the dough into equal parts of ball size.

Take a kadai or pan, put 1 tsp oil all around.

Take one part of the dough and spread with wet hands into thin layer in the kadai.

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Put 1tsp oil around the vegetable rotti, close the lid and cook on medium flame.

Turn the kadai on all sides to help cook well.

When rotti is done. Switch off the flame. Take a spoon, slowly remove vegetable rotti from the kadai.

Vegetable Rotti

Vegetable Rotti

Repeat the procedure with remaining dough. But always cool the kadai and prepare the next one otherwise you cannot spread rotti.

Serve hot with ghee and honey.  You can also serve with sweet curds (curds and sugar).

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Tips :

For better results make rotti in iron kadai. Also keep in mind, kadai should be cooled before making next rotti. Vegetables should be finely grated else rotti will break. No big pieces should be there. If you want spicy, add more green chillies. As vegetables are there you may need more chillies. You can roast as per your requirement. If you want soft rotti remove as soon as it is done. Do not make the dough too thin. Rotti will not come properly.

 

 

AKKI ROTTI-ONION ROTTI-RICE POWDER ONION ROTTI

Onion Akki Rotti

Onion Akki Rotti

 

Ingredients :

Rice powder                                                2 cups

Jeera                                                               1 tbsp

Grated coconut                                          ½ cup optional

Onion                                                             2 nos. finely chopped

Green chillies                                              7-8

Ginger                                                            1 inch

Curry leaves                                                one fist full

Coriander leaves                                       one fist full

Mustard seeds                                            1 tsp

Salt to taste

Oil as required

Method :

Take a mixie jar. Grind ginger, green chillies and coconut into coarse powder.

Wash curry leaves and coriander.  Finely chop and keep aside.

In a pan put 2 tsp oil, temper mustard seeds. Add finely chopped onion, curry leaves and fry for 2-3 mins.

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In a mixing bowl put rice powder, coconut (optional), coriander leaves, jeera, salt, grounded mixture and fried onion mixture. Mix well.

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Prepare the dough with warm water. Do not put water all at a time. Sprinkle water as and when required to make a clean dough.

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Close the lid and keep for about 10-20 mts.

Divide the dough into equal parts of ball size.

Take a kadai or pan, put 1 tsp oil all around.

Take one part of the dough and spread with wet hands into thin layer in the kadai.

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Turn the kadai on all sides to help cook well.

When rotti is done. Switch off the flame. Take a spoon, slowly remove rotti from the kadai.

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Repeat the procedure with remaining dough. But always cool the kadai and prepare the next one otherwise you cannot spread rotti.

Serve hot with coconut/pudina chutney and ghee. It goes well with sweet curd.

 

 

Tips :

For better results make rotti in iron kadai. Also keep in mind kadai should be cooled before making next rotti. You can roast as per your requirement. If you want soft rotti remove as soon as it is done. Do not make the dough too thin. Rotti will not come properly.

PLAIN AKKI ROTTI-RICE POWDER ROTI

Plain Akki Rotti

Plain Akki Rotti

Ingredients :

Rice powder                                                2 cups

Grated coconut                                          1 cup

Jeera                                                               1 tbsp

Green chillies                                              7-8

Ginger                                                            1 inch

Curry leaves                                                one fist full

Coriander leaves                                       one fist full

Mustard seeds                                            1 tsp

Salt to taste

Oil as required

 

Method :

Take a mixie jar. Grind ginger, green chillies and coconut into coarse powder.

Wash curry leaves and coriander and finely chop and keep aside.

In a small pan, temper mustard seeds with 2 tsp oil.

In a mixing bowl put rice powder, finely chopped curry leaves, coriander leaves, jeera, salt, grounded mixture and tempered mustard. Mix well.

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Prepare the dough with warm water. Do not put water all at a time. Sprinkle water as and when required to make a clean dough.

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Close the lid and keep for about 10-20 mts.

Divide the dough into equal parts of ball size.

Take a kadai or pan, put 1 tsp oil all around.

Take one part of the dough and spread with wet hands into thin layer in the kadai.

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Put 1tsp oil around the rotti, close the lid and cook on medium flame.

Turn the kadai on all sides to help cook well.

When rotti is done. Switch off the flame. Take a spoon, slowly remove rotti from the kadai.

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Repeat the procedure with remaining dough. But always cool the kadai and prepare the next one otherwise you cannot spread rotti.

Serve hot with coconut/pudina chutney and ghee.

 

 

Tips :

For better results make rotti in iron kadai. Also keep in mind kadai should be cooled before making next rotti. You can roast as per your requirement. If you want soft rotti remove as soon as it is done. Do not make the dough too thin. Rotti will not come properly.

 

SAMBAR POWDER-HULI PUDI

Sambar Powder

Sambar Powder

Ingredients :

Byadagi Red Chillies          8-10

Guntur Red Chillies            8-10

Chana Dal                              1 tbsp

Urad Dhal                              ½ tbsp

Dhaniya (coriander)        ¼ cup

Jeera                                       1 tbsp

Pepper                                   1 tsp

Mustard seeds                      1 tsp

Fenugreek seeds (methi)    1 tsp

Hing (asafoetida)                 one pinch

Curry Leaves                        15-20

 

Method :

Roast red chillies till it is crispy.

Roast coriander, jeera, pepper, mustard and methi seeds one by one separately in medium flame till it is golden brown or you hear crack sound and nice aroma is smelled.

Roast chana dal, urad dal and asafoetida till it is golden brown.

Wash curry leaves and pat dry with a cloth and roast till it is crispy.

Mix all the roasted ingredients well. Allow it to cool.

Grind the mixture into a fine powder.

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Sambar powder can be stored in an air tight container and can be used while preparing sambar along with any vegetable.

 

Tips :

Don’t let any ingredient to burn. I have used two types of red chillies so that your sambar powder will have a nice colour and taste. You can also use any Red chillies in total, of your choice.

 

If you want to prepare sambar powder in bulk so that you can store in an air-tight container for longer use, here are the ingredients.

Byadagi Red Chillies          125 gms

Guntur Red Chillies           125 gms

Chanadal                               100 gms

Urad dal                                75 gms

Dhaniya (coriander)         300 gms

Jeera                                       100 gms

Pepper                                   75 gms

Mustard seeds                      50 gms

Fenugreek seeds (methi)    50 gms

Hing (asofoetida)                 15 gms

Curry Leaves                        one bunch

 

VANGIBATH POWDER-VANGIBATH PUDI-PALYA PUDI

Vangibath Powder

Vangibath Powder

Ingredients :

Byadagi Red Chillies          10-12

Guntur Red Chillies            10-12

Chana Dal                              ½ cup

Urad Dhal                              ¼ cup

Coriander (dhaniya)            ½ cup

Hing (asafoetida)                 ½ tbsp.

Cinnamon                              2-3 inch

Method :

Roast red chillies till it is crispy.

Roast chana dal, urad dal, cinnamon, dhaniya and asafoetida till it is golden brown.

Mix all the roasted ingredients well.

Allow it to cool.

Grind the mixture into a medium/fine coarse powder.

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Vangibath powder is ready to use.  You can store in any container and use when you prepare Vangibath.

You can prepare Vangibath and mix with cooked rice.

You can also use vangibath powder for all types of palya, rice, upma (uppittu) to enhance its taste.

Tips :

Don’t let any ingredient to burn.  I have used two types of red chillies so that your vangibath powder will have a nice colour and taste. You can use any Red chillies in total of your choice.

BISI BELE BATH-BISI BELE HULI ANNA-MIXED VEGETABLE SPICY SAMBHAR RICE

Bisi Bele Bath

Bisi Bele Bath

Bisi Bele Bath is a rice-based dish with its origins in the state of Karnataka, India. Bisi Bele Bath means hot lentil rice in the Kannada language. It is also known as Bisi Bele Huliyanna.

It is an authentic food of South India, Karnataka. It is very tasty and sour based. Anybody, once taste Bisi Bele Bath will never forget to say “Yummy” and becomes their favourite dish.

Bisi Bele Bath is prepared on festivals, get togethers, functions. It is served pipe hot with ghee topped on it.

Ingredients :

Rice                                                                             2 ½ cups

Toor dhal                                                                   2 cups

Turmeric                                                                   ¼ tsp

Tamarind Pulp                                                        1 cup

Jaggery                                                                       1 big lemon size

Bisi Bele Bath Powder                                            ½ cup

Grated coconut or dry coconut kopra           4 tsp

Ghee                                                                             3-4 tsp

Mustard                                                                     ½ tsp

Oil                                                                                4-5 tsp

Red chillies                                                               3-4

Salt to taste

Vegetables – diced carrot, beans, peas, potato, capsicum

or any vegetables as per your choice

 

Method :

Cook toor dhal, turmeric and cut vegetables separately in a pressure cooker.

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When it is cool. Put all cooked items in a thick bottomed vessel.

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Keep on high flame to cook.

Add tamarind pulp, salt to it.

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In a mixie, put coconut and Bisi Bele Bath powder and run for 30 seconds and add to the whole mixture.

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Mix all the ingredients well, add 5 cups of water and cook for about 10-15 mins.

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Often keep stirring.

In a pan take oil/ghee and temper with mustard seeds and red chillies.

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Now wash rice thoroughly and mix it to the dal mixture and cook in medium flame.

Gently mix on and often to avoid burning at the bottom.

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When Bisi Bele Bath is ¾ cooked turn the flame to low and cook. Close the lid.

After 5 mins gently mix bisi bele bath until your spatula reaches bottom.  Cook until rice in bisi bele bath is done.

Now switch off the flame and close the lid. Let it rest for another 10-15 mins.

You can also pressure cook Bisi Bele Bath after you reach the stage of mixing rice. But I do not prefer pressure cooker to cook as I see lot of difference in taste between two methods. You can try both methods and select the one of your choice.

Bisi Bele Bath is ready to serve.

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Serve piping hot Bisi Bele Bath with ghee on it and tomato & onion raita or boodi or potato chips.

Tips :

You can add onion to Bisi Bele Bath, its optional.

BISI BELE BATH POWDER

Bisi Bele Bath Powder

Bisi Bele Bath Powder

Ingredients :

 

Cinnamon                             3-4 inch

Jaikai                                      ½ tsp (about ½)

Hing (asafoetida)               ½ tsp.

Coriander (dhaniya)        ½ cup

Byadagi Red Chillies        10-12

Guntur Red Chillies          10-12

Chana dal                              ¼ cup

Fried gram                           ¼ cup

Oil                                          ½ tbsp

Method :

Dry roast chana dal.

Roast cinnamon, jaikai, hing, coriander, red chillies with ½ tbsp oil.

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Allow it to cool.

Grind fried mixture along with fried gram into fine powder.

Bisi Bele Bath Powder

Bisi Bele Bath Powder

Store is an air tight container and can be used while preparing Bisi Bele Bath.

You can also make Bisi Bele Bath powder fresh while preparing Bisi Bele Bath recipe.

Tips :

Don’t let any ingredient to burn.  I have used two types of red chillies so that your bisibelebath powder will have a good colour and taste.  While making bisibelebath add grated coconut to grind.

PADDU RECIPE-GUNTAPANGALU-GULIYAPPA-PANIYARAM

PADDU-GULIAPPA

PADDU-GULIAPPA

Ingredients :  

Dosa or Idli batter                     4 cups

Onion                                               2

Green chillies                               6-7 finely chopped

Hing                                                 one pinch

Curry leaves                                 one fist full

Coriander leaves                        one fist full

Oil                                                     as required

Salt to taste

Method :

In a pan put 2 tsp oil, splutter mustard seeds, green chillies, curry leaves, finely chopped onion and fry for 2-3 mins.  You can also just mix all the ingredients to the batter but I prefer to fry for 2-3 mins so that paddu gets special taste. IMG_20140701_065041 [1024x768] Add fried onion mixture, coriander leaves, salt to the batter and mix well. Leave for 2-3 mins. IMG_20140701_065241 [1024x768] Now check the consistency of the batter and add water if necessary. It should be idli batter consistency. Now place the paddu tava/pan on high flame. When tava is hot, fill with batter in a spoon in each hollow space. put drops of oil on each paddu. Cook on high medium flame. IMG_20140701_091737 [1024x768] When you see holes on paddu gently turn them with knife or sharp edged spatula and cook for 2-3 mins. IMG_20140701_092703 [1024x768] IMG_20140701_092627 [1024x768]Remove paddus and serve hot with coconut chutney and ghee.  Paddus can be taken without any side dish also.   IMG_20140701_093629 [1024x768]               IMG_20140701_093646 [1024x768]               IMG_20140527_091605 Tips : For better results use a nonstick paddu tava. You can put 1-2 drops of oil while cooking to get added taste but it is optional. You can also prepare fresh batter and make paddus. In left over batter fermentation will be precise so paddus tastes well. If batter is very sour or over fermented, add little sugar and make paddus.

ALOO PARATHA-STUFFED ALOO PARATHA

Aloo Paratha

Aloo Paratha

Ingredients :

Wheat Flour                                    2 cup

Potato                                                2 nos. medium size

Chilli powder                                  ½ tsp

Garam Masala Powder                ½ tsp

Curry leaves                                    one fist full

Coriander leaves                           one fist full

Oil                                                        as required

Salt to taste

Method :

In a vessel put Wheat Flour, 2 tsp oil, salt to taste and prepare dough. Close the lid and let it rest for 30 mins.

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Cook potatoes. Peel the skin and mash it.

In a pan put 2 tsp oil, temper mustard seeds, curry leaves.

Add mashed potatoes, chilli powder, garam masala powder, coriander leaves, salt to taste and cook for 3-4 mins.  You can also just mix potato mixture and make parathas.  But I cook for 3-4 mins so that aloo mixture gets more softer.

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Divide potato mixture into small balls and keep aside.

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Take the wheat flour dough and  knead well. Divide into medium size balls.IMG_20140625_171737

Take a ball of dough and roll into circle on rolling board with the help of a rolling pin.

Place one ball of potato mixture place it in the centre of rolled chapathi and cover from the other side.

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Gently press and close the ends. Pierce the dough with a fork or knife for release of air inside.

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Now roll out into chapathi gently, so that potato mixture does not peep out.

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There is one more method of preparing parathas :

Divide dough into small ball size.

Take two small sized ball of dough and roll into circle on rolling board with the help of a rolling pin.

IMG_20140717_103241 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Place one ball of potato mixture on one of the rolled dough and spread the potato mixture evenly on it.

 

IMG_20140717_103322 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Cover the other rolled dough on it and close the ends by pressing. Pierce the dough with a fork or knife for release of air inside.

 

IMG_20140717_103335 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Spread flour and roll out into chapathi gently, so that potato mixture does not peep out.

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Put rolled paratha on tava on medium low flame with required oil.

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Be generous to put oil or ghee for parathas. Parathas puff up, if cooked well. Turn paratha and cook.

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Now Aloo Parota is ready to serve.

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Enjoy Aloo Paratha with butter, ghee or pickle.

Tips :

Always mash potatoes till soft if any lumps or small pieces are there, you cannot get paratha well. It may break open.  If you want paratha more spicy you can add any other masala powder, green chillies, pepper, jeera powder.   You can also also add mashed vegetables to make it more nutritious.