GOJJU POWDER

 

Ingredients :

Red Chillies                                   8-10

Jeera                                                1 tsp

Pepper                                             1 tsp

Mustard seeds                              1 tsp

Fenugreek seeds (methi)         1 tsp

Hing (asafoetida)                         one pinch

Urad dal                                          5-6 tsp

 

 

Method :

Dry roast all the ingredients.

Allow to cool.

Grind the mixture into a fine powder.

Gojju powder is ready. You can use this powder while preparing gojju with any vegetable.

 

Tips :

Don’t let any ingredient to burn. You can prepare in bulk and store in an airtight container and use when necessary.

MASALA MEDU VADA-MASALE UDDINA VADE-MEDU VADA

Masala Medu Vada

Masala Medu Vada

Medu Vada is an authentic and traditional South Indian Recipe. It is taken with sambar or chutney. Idli, Vada, Sambar combination is famous. It is consumed as breakfast.

It is also prepared as a snack. It is made as naivedya to Lord Ganesha in festival. It is also offered to Lord Ganesha as “Vada Haara” as serving.

But today I am adding onion to make Masala Medu Vada so it can be consumed for breakfast or as snack.

Ingredients :

Urad dhal                                          2 cups

Rice powder                                     2-3 tsp

Green chillies                                   8-10

Onionchopped                                1 ½ cups

Ginger paste                                     1 tsp

Jeera                                                   1 tsp

Pepper                                               1 tsp

Cooking soda                                   one pinch

Curry leaves                                    8-10

Coriander leaves                           5-6 strands

Salt to taste

Oil for frying

 

Method :

Wash and soak urad dhal for 3-4 hrs.

Grind urad dal without water. You can sprinkle water for grinding about 4-5 tsp. It all depends on the consistency of the batter which gives correct shape to vadas.

Remove grinded urad dal in a bowl.

Add rice powder, cut green chillies, jeera pepper powder, ginger paste, salt, finely chopped onion, curry and coriander leaves and cooking soda. Mix well.

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Add 1-2 tsp of water and make batter. Do not add more water as onion in it have moisture. Leave it for 10 mins.

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Meanwhile keep oil for frying in high flame.

When oil is hot take a medium lemon size urad dal mixture make a hole in the centre and put for frying.

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Fry till golden brown.

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Remove and put on a kitchen napkin to drain excess oil.

Now Masala Medu Vada is ready to serve.

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You can have with sambar, pudina chutney or any chutney of your choice.

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Tips :

Do not put water while grinding. If grinded mixture is watery it absorbs more oil and vada will not come properly. Once you get to know the consistency it is easier to make vadas. Oil should be hot for frying.

POTATO ONION CURRY-EERULLI AALUGADDE PALYA

Potato Onion Sabji

Potato Onion Sabji

Aloo / potato is one of the common vegetable used in many dishes say main dish or side dish. It is very rich in carbohydrate . It has so much of energy that it is sufficient for a person to manage a day without any food.

Today I am showing how to prepare Aloo Onion Curry. It goes well with all types of Dosas like Masala Dosa, Plain Dosa, Set Dosa, Kaali Dosa, Rava Dosa etc., Chapathi, Paratha, Poori and many more.

I have made little spicy and tastier Aloo Onion Curry. I have added tomatoes to have tangy taste which goes hand in hand with dosa, chapatti, poori.

Ingredients :

Onion                                                             3 medium size

Potato                                                            2 medium size

Tomato                                                          2-3 medium size

Green Chillies                                             10-12

Ginger paste                                                ½ tsp

Curry leaves                                                one fist full

Coriander leaves                                       one fist full

Channa dal                                                   1 tsp

Urad dal                                                        ½ tsp

Mustard                                                        1 tsp

Oil                                                                    2 tbsp

Lemon                                                           2 nos. big

Water as required

Salt to taste

 

Method :

Cook potatoes till soft in pressure cooker. Peel the skin. Mash it and keep aside.

Cut onion into pieces. Finely chop curry and coriander leaves and keep aside. Cut green chillies into small pieces.

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In a pan put 3 tbsp oil and temper with mustard and chana.

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Add turmeric, cut green chillies, onion and fry for 2-3 mins in medium flame.

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Now add salt, curry leaves, tomato puree mix well and cook for 2-3 mins.

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Add ½ cup water and cook for 2 mins.

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Add mashed potato and mix well. Close the lid for 2 mins in low flame.

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Switch off the flame squeeze lemon juice and mix. Garnish with coriander leaves.

Onion potato curry / palya is ready to eat. Serve with hot poori, chapathi, dosa, paratha.

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Tips :

If you want your gravy to be little watery add water as per your required consistency. You can add garam masala, chilli powder to get your curry more spicy. You can also add grated coconut for added taste.

RAGI DOSA-RAGI DOSE-FINGER MILLET DOSA

 

Ragi Dosa

Ragi Dosa

Ragi is the common name of Finger Millet in Southern part of India. The state of Karnataka is the largest producer of ragi in India. This is one of the most nutritious food and one of the easy one to digest . It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. It is rich in protein and fiber. It has the least amount of fat in them.

Ragi is a great source of iron making it beneficial for individuals with low hemoglobin levels. Ragi is helpful for development of bones in children. It is also a diabetic food as they contain higher amounts of fiber over other cereals and millets. Diets based on whole finger millet have a lower glycemic response i.e. lower ability to increase blood sugar level. It helps in lowering the cholesterol levels.

Ragi is normally consumed in the form of flour-based foods such as roti (unleavened pancake), mudde(stiff porridge/dumpling) and ambli (thin porridge). Ragi can be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various Indian preparations like dosas, idlis and ladoos. One famous and tasty recipe of Karnataka is Ragi Malt or Hurihittu.

Today I am showing how to make tasty fluffy Traditional Ragi Dosa. You can try out my other recipes in Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo.

Ingredients :

Urad dal                                ½ cup

Ragi Flour                             2 cups

Salt to taste

Oil as required

 

Method :

Wash urad dal and soak for about 4 hrs. Do not put more water for soaking.

Grind urad dal into fine paste.

Transfer to a container and add ragi flour, salt and mix well.

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Keep for fermenting for 5-6 hrs or overnight.

In the morning, mix the batter well and add water if necessary.

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Heat the griddle put some oil.

Take one ladleful batter, put on the griddle. You can make dosa to your thickness.  You can see holes on dosa.

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Cook in medium flame. You can make fine roast.

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Turn dosa and cook for 30 seconds

Now Ragi Dosa is ready to eat.

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You can serve with coconut chutney and sambar or grated jaggery / kakambi.

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Tips :

Ragi Dosa is very nutritious and healthy. It can be consumed as diet food.  If you want Ragi Dosa to be little soft and fluffy cook in low medium flame and remove before it gets roasted.

EERULLI DOSE-ONION DOSA

Onion Dosa

Onion Dosa

Ingredients :

Dosa Rice                                 1 cup

Boiled Rice (kusubalakki) 1 cup

Urad dal                                  ½ cup

Onion                                       3-4

Green chillies                       5-6

Curry leaves                         5-6

Coriander leaves                1 handfull

 

Method :

Wash both rice and urad dal and soak for about 4 hrs. Do not put more water for soaking.

Grind rice and urad dal into fine batter. Use the soaked water for grinding.

Add salt to taste, close the lid and keep for fermenting for about 6-8 hrs or overnight.

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In the morning, mix the batter well and add water if necessary.

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Finely chop onion separately. Wash curry leaves and coriander leaves, finely chop. Also chop green chillies.

Heat the griddle put some oil.

Take one ladleful batter, put on the griddle. Dosa should be little thick.

Now spread chopped onion, green chillies, curry and coriander leaves on the dosa and cook in medium flame. You can make fine roast.

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Onion Dosa

Onion Dosa

You can serve with coconut chutney and sambar.

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TOMATO DOSA-DOSE

Tomato Dose

Tomato Dose

Ingredients :

Dosa Rice                                    1 cup

Boiled Rice (kusubalakki)    1 cup

Urad dal                                      ½ cup

Methi/menthya                       ½ tsp

Tomato                                       4-6

Green chillies                           5-6

Curry leaves                             5-6

Coriander leaves                    1 handfull

 

Method :

Wash and soak both rice, methi and urad dal for about 4 hrs. Do not put more water for soaking.

Grind all into fine paste with soaked water.

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Add salt to taste, close the lid and keep for fermenting for about 6-8 hrs or overnight.

In the morning, mix the batter well and add water if necessary.

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Finely cut tomatoes into small pieces separately. Wash curry leaves and coriander leaves, finely chop. Also chop green chillies.

Heat the griddle put some oil. Take one ladleful batter, put on the griddle.

Dosa should be little thick.

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Now spread finely cut tomatoes, green chillies, curry and coriander leaves on the dosa.  Close the lid and cook in low medium flame. You can make fine roast.

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You can serve with coconut chutney and sambar.

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POORI-PURI-FRIED FLAT BREAD

Poori

Poori

Poori is very popular recipe in India. It is prepared with Maida/all purpose flour and or wheat flour. It is a deep fried dish also called fried flat bread. It is eaten with Aloo Curry, Saagu, Bhaji, Korma, Chana Masala or Chutney. In North India it is eaten with Halwa, Shrikand, Mango Ras. It is eaten as breakfast, snack or along with the meal.

Ingredients :

Maida / all purpose flour                        2 cups

Wheat flour                                                  3 tsp

Oil for frying

Water as required

Salt to taste

 

Method :

In a bowl add maida, wheat flour, 2 tsp oil and salt and mix well.

Now add water as required to prepare the dough.

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Close the lid and rest it for 20 mins.

Knead the dough well and make small size balls.

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In a pan/kadai put oil for frying and heat in high flame.

Take a rolling board and rolling pin.

Take a dough ball, apply drop of oil on the board and roll on the board with rolling pin to make pooris.

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Oil for frying should not be too hot nor too low, if it is too hot poori turns brown soon and if it is too low poori become saggy. To avoid this, try putting a piece of dough into oil if it comes up immediately oil is ready for frying.

Now put poori and press the sides with spatula to enable puffing.

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Turn the poori and fry till golden poori.

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Now Poori is ready to eat.

Serve hot poori with onion potato gravy and chutney.

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Tips :

While rolling poori’s I do not prefer dusting flour as it settles in the oil and sticks to other pooris. Therefore, you can apply a drop of oil while rolling instead of flour.

VANGIBATH-BRINJAL RICE

Vangibath

Vangibath

Vangibath is one of the most delicious rice item and very popular in Karnataka.  It is also famous in Andhra Pradesh, Tamil Nadu. It is equally famous in Maharashtra. It is a spicy item and liked by everyone.

Vangibath is prepared as breakfast and in festivals like Ugadi, Gowri-Ganesha, Varamahalakshmi, Deepavali. It is also prepared in functions, marriages, kitty party, get-together.

It is very easy to prepare. Even a non-cooking person or a bachelor can also prepare and enjoy.

I usually keep ready home-made masala powders in my kitchen, like Rasam powder, Sambar powder, Vanginath powder, Bisi Bele Bath Powder so that dishes can be prepared quickly.

Try out this recipe and give your feed back.  Also try out my other recipes Rava Vangibath, Methi-peas bath, Capsicum bath, Cabbage Bath.

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NAVANE HESARAKAALU PONGAL-WHOLE GREEN GRAM PONGAL

 

NAVANE PONGAL

NAVANE PONGAL

 

Ingredients :

Whole green gram/hesaru kaalu                      1 cup

Saame /navane                                                        1 cup

Capsicum                                                                    1 cup

Green Chillies                                                           7-8

Ginger                                                                          1 inch

Jeera                                                                           ½ tsp

Pepper                                                                        1 tsp

Curry leaves                                                             one fist full

Coriander leaves                                                    one fist full

Channa dal                                                                1 tsp

Mustard                                                                     1 tsp

Oil                                                                                2 tbsp

Lemon                                                                        2 nos. big

Water as required

Salt to taste

 

Method :

Dry roast whole green gram and saame separately.

In a pan take 2 cups of water. Bring to boil. Put roasted green gram and cook. You can also pressure cook for 1-2 whistles. I do not prefer pressure cook as green gram becomes paste and the dish will not taste good.

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In a mixie grind ginger, green chillies, jeera, pepper, half of curry and coriander leaves.

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When green gram is half cooked, add grounded mixture, cut capsicum and salt to taste.

Continue cooking.

Now add roasted saame/navane and mix well. Close the lid and continue cooking in low flame.

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Finely chop remaining curry and coriander leaves.

In a small pan put 2 tbsp oil and temper with mustard and chana.

When pongal is cooked fully add tempered mustard, channa, finely chopped curry and coriander leaves.

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Squeeze lemon juice and mix.

Put 1 tbsp ghee on it.

Serve hot. You can also serve with chutney.

I prefer eating saame/navane pongal without any chutney.  It tastes gud.

 

 

Tips :

You can add grated coconut. As saame/navane is healthy and a diet food and tasty, you can avoid coconut.

 

ELLU UNDE-TIL JAGGERY BALLS

Ellu Unde

Ellu Unde

Ingredients :

Ellu / Til                                          1 cup

Jaggery grated                              1 cup

Ghee                                                  2 tsp

Elaichi/cardamom                      1 tsp

 

 

Method :

 

Roast til/ellu untill it splutters. Allow it to cool.

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Finely grate jaggery.

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Dry grind Til and jaggery into fine coarse powder.

In a bowl put grounded til mixture, elaichi, ghee and mix well.

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Take a spoonful mixture and make unde.

You can add more ghee if necessary.

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Til unde is ready to eat. It can be consumed whenever you want to eat.

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Til Unde are done in festivals, functions etc.,

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Tips :

Til unde can be done both black and white til. I have used black til.